Peach Mango Salsa

1 mango, pealed and chopped

2 peaches, peeled an chopped

1/2 red onion, chopped fine

1 or 2 jalapenos, chopped fine

1 clove garlic, smashed and chopped fine 

2 Roma tomatoes, chopped

1/2 cups cilantro, chopped

2 or 3T lemon or lime juice

1/2 tsp salt, 1/4 tsp freshly ground pepper

2 T olive oil

Mix well, refrigerate about 1 hour or more,  Good with fish or chicken, or tortilla chips.

Tater Tot Breakfast Casserole

A favorite


12-16 ounces ground pork breakfast sausage
½ pound bacon, chopped
½ to 3/4 cup chopped onions
2 cups shredded sharp cheddar cheese
4 oz can chopped mild green peppers
2 cups  milk
6 eggs
2 pounds frozen tater tots
               
Preheat oven to 350 degrees if cooking now. (Can be partially prepared and refrigerated overnight)   

Cook sausage and bacon and onions over medium-high heat until brown, drain and add can of mild green peppers.  Spread in bottom of 9x13 inch pan. spread cheese over top.

Beat milk and eggs together, pour over cheese.  (May be refrigerated overnight at this point)       
When ready to bake, remove from refrigerator for ½ hour, then top casserole with large bag (2 pounds) of frozen tater tots.

Bake in preheated oven for 35 minutes, then 15 minutes at 375 degrees.  Cool for 5 to 10 minutes before serving.

Baked Eggrolls

I love these, they can stay in the freezer until you get a craving for some, very handy!  Also, no frying so less fat.  Using ground pork they are about 160 calories each, less I am sure if  you make them vegetarian. The dipping sauce can be refrigerated for several days.

Read entire recipe before beginning, these take some time because they need to be frozen before cooking them up.

1 lb ground pork (or for vegetarian leave out and add a little more sprouts, celery, carrots, cabbage)
1 large onion, chopped
6 tablespoons chopped garlic
1-2 teaspoon grated fresh ginger
3 large carrots, chopped or shredded
½ to 3/4 head napa or regular cabbage, shredded
1 cup fresh bean sprouts (only use fresh not canned otherwise leave out)
Optional:  chopped water chestnuts, thinly sliced celery
Optional to add while wrapping:  green onion slices, cilantro, chopped fresh hot pepper.

25 eggroll wrappers

Dipping sauce:
6 tablespoons soy sauce
1/4 cup rice vinegar
2 teaspoons dark (toasted) sesame oil
2 teaspoons sugar or Splenda

Brown the meat in a large pan.  Add onion, garlic, ginger, carrots and some salt and pepper halfway through cooking meat. Remove from heat when carrots are tender.  Stir in cabbage and bean sprouts, this will help cool the mixture down.  Taste to see if it needs any more salt. 

Drain this mixture VERY WELL, moisture is the enemy here.  I put it in a colander with a plate on top and a weight. Stir the mixture in the colander to get hiding moisture. After draining well, blot it with a paper towel if needed; it does not have to be bone dry, just not puddling, and it needs to be cool.       

Lay a wrapper so that one point is towards you.  Put about 3 tablespoons of mixture across the wrapper, here you can add a bit of cilantro, or green onion.  Fold the point that is pointing towards you up over the mixture; fold the corner on the right over that, then the point on the left and begin to roll till you get to the end.  Moisten the last point to secure and finish the roll.

Freeze the rolls individually on a cookie sheet covered with plastic wrap, then put in freezer bags unless you are cooking them right away.

To cook, place them on a cookie sheet (do not thaw) and spray with Pam.  Bake at 350 degrees for about 10 minutes, turn over and spray again and bake another 10 to 15 minutes.

They will not get all brown like fried ones, but they will be crispy and delicious.  Serve with dipping sauce, YUM.

Roasted Veggies

Heat oven to 450 degrees.  Line rimmed baking pan with foil.  Toss 1 pound vegetables with 1 tablespoon olive oil and 1/4 teaspoon salt and a little freshly ground pepper in large bowl. 

Times for roasting: 

20 minutes:

½ inch thick fennel slices, peeled halved baby carrots, (or 2-in by ½ inch strips of large carrots) halved Brussels sprouts. 1 ½ inch cauliflower or broccoli florets

15 minutes:

1 inch strips red pepper, small 1-inch pieces of cauliflower or broccoli florets

10 minutes:

asparagus, ½ inch thick red onion wedges, ½ inch thick zucchini or yellow summer squash slices

    I usually use 2 pans, and roast a mixture of vegetables.

CHEWY GRANOLA BARS

 I love these, they are tasty, great for taking to work.  One great benefit: you can control the amount of sugar to add, these amounts make a slightly sweet bar, you can add more sugar or less as you like; also, using raisins adds quite a bit of sweetness so less sugar is needed.

Heat oven to 350 degrees

3 cups old-fashioned oats
1 cup whole wheat flour
1/4 cup canola oil
3/4 cup applesauce
1/4 cup ground flax seed
1/4 cup wheat germ - raw or toasted
½ cup brown sugar
1/4 cup Splenda (or honey)
1 beaten egg
2 teaspoon vanilla
1 teaspoon cinnamon
3/4 teaspoon salt
1 cup raisins (you can substitute any kind of soft dried fruit, I like raisins because of their sweetness)
½ to 3/4 cup chopped nuts (I use almonds or walnuts)

Mix everything, adding nuts and fruit last.  Spray 11 x 13 pan with Pam, and press dough into pan, leaving about 1 inch around sides to make it thicker in depth. (I use a fork to shape, it will not move during baking) If you spread it to the sides, bars will not be as chewy, but still good.
Bake at 350 for 33-35 minutes.  Cool 5 minutes (until still warm) and cut into 24 bars.

Good breakfast recipe - NOT heart healthy though!

CATHY’S SOURDOUGH SAUSAGE BREAKFAST CASSEROLE

Oven 350 (in the morning) Prepare the night before:

Sliced stale sourdough bread, enough to cover 11 x 13 pan about 1 ½ to 2 inches thick, lightly
buttered on one side then diced (or use stale french bread or stale dense textured bread)

8 eggs
2 cups 2% or whole milk (don’t use skim)
½ tsp salt
pepper

1 pound mild breakfast sausage cooked, drained
1 pound bacon diced and cooked crisp, drained
2 cups sharp grated cheddar cheese

Cook meat first. Grease or spray 11 x 13 pan, add bread, top with cooked meats, then milk and egg mixture. Cover with cheese.

Refrigerate overnight.

Bake at 350 for 50 minutes covered, then uncovered for 10 minutes.

Tarragon Orange Chicken

I found this recipe when I decided I should use some of the huge tarragon plant out front. It is different, and good.

Ingredients:

8 chicken breast halves, with bone, and skin on
4 tablespoons butter
4 tablespoons olive oil
Salt and pepper
1/2 cup orange juice
2 cups chicken broth
2 sprigs tarragon - chopped
4 tablespoons unsalted butter, cut into bits

Directions:

Preheat the oven to 375 degrees F.

Put 2 tablespoons of the butter and 2 tablespoons of olive oil into a large skillet and place it over high heat for 2 minutes. Season the chicken breasts with a sprinkling of salt and pepper and place 4 of the breasts in the pan skin side down. Sear for 1 minute or until the skin is crispy and a golden brown. Turn the breasts and sear 1 more minute. Remove to a baking dish and repeat the process with the rest of the butter, oil and breasts. Place the baking dish into the oven for 10 to 15 minutes, or until chicken is done.

Add orange juice, chicken broth, and tarragon to the hot skillet. Cook until reduced by about 3/4 (sauce should coat the back of a spoon). Right before serving, whisk in the butter. Season with salt and pepper, to taste.

Serve the chicken with the sauce spooned over the top.