The Hungry Caterpillar

Bring the book to life through food!

Chicken Fajitas

Ingredients:
Marinade:
¼ cup fresh lime juice (about 3-4 limes)
1/3 cup water
2 tablespoons vegetable oil
2 large cloves garlic, minced
1 teaspoon salt
3 teaspoons apple cider or red wine vinegar
2 teaspoons soy sauce
½ teaspoons chili powder
½ teaspoon cayenne pepper
½ teaspoon liquid smoke
¼ teaspoon black pepper
1/8 teaspoon onion powder

Fajitas:
1 1/2 pounds chicken breasts (about 3 large chicken breasts)
1 yellow onion, cut into thin strips
1 green pepper, cut into thin strips
1 red (or orange) pepper, cut into thin strips
8 ounces fresh mushrooms, quartered
1 teaspoon soy sauce
2 tablespoons water
½ teaspoon fresh lime juice (a quick squeeze of a cut lime)
dash of salt and pepper

Directions:
Combine all marinade ingredients in a small bowl. Place chicken in a ziploc bag and pour the marinade ingredients over the top. Seal the bag and place in the refrigerator and let marinate for 2-3 hours.After marinading, take chicken out of the bag and discard the marinade. Grill or broil the chicken 4-5 minutes per side (I use my indoor grill pan usually). Remove from pan and tent with foil to keep warm.In a large nonstick skillet, heat 1 tablespoon oil over medium heat and add the onion, mushrooms and peppers. Stir fry until softened but still crisp tender. Add soy sauce, water, lime juice and salt and pepper. Cook another 2-3 minutes, stirring frequently. Slice chicken thinly on the diagonal and toss with the vegetables in the skillet. Serve immediately with flour tortillas and top with tomatoes, lettuce, guacamole, cheese, sour cream...the options are endless!

Candy Cane Sugar Scrub

Ingredients:
2-1/2 c sugar
2 c vegetable oil
Oil from 2 Vitamin E capsules
10-12 drops essential peppermint oil
2 (16 oz) glass containers with lid

Directions:
Combine all of the ingredients in a medium bowl until well blended. Using a spatula, transfer mix into the container and secure lid. Contents will settle, mix before using. Scoop a teaspoon or two of the scrub on your hands and gently massage in circular motions onto your skin. Leave on for 3 to 4 minutes before thoroughly rinsing. The scrub will tighten on your skin.

Meditteranean Layer Dip

Ingredients:
hummus
plain fat-free greek yogurt
sliced fresh spinach
chopped roasted red peppers
chopped cucumbers
chopped tomatoes
black olives
chopped green onions
feta
chopped parsley
fresh lemon juice

Directions:
On a platter or plate, spread a thick layer of hummus.Top this with thin layer of greek yogurt, spreading almost to the edge, but leaving a 1/4-1/2 inch of the hummus uncovered.Next add a few handfuls of sliced fresh spinach.Top the spinach with the chopped peppers, cucumbers, tomatoes, olives, green onions, and parsley.Sprinkle the desired amount of feta cheese over top and squeeze the juice from 1/2 or 1 lemon over the entire dip.Serve with pita chips.Refrigerate leftovers.

Zucchini Pancakes

Ingredients: 2 medium zucchini, grated 2 large eggs 2 T red onion, grated 6-8 T flour 1 t salt 1/2 t pepper unsalted butter and olive oil Directions: Combine ingredients and add the extra flour if batter is runny. Heat 1/2 T butter and some oil in a saute pan. When butter is hot but not smoking, lower the heat to medium low and drop a spoonful of batter ino the pan. Cook each side for about 2 minutes each, until browned.

Rosemary Potato Gratin

Ingredients:
4 Yukon Gold potatoes
2 C heavy cream
1 C grated Fontina cheese
2 oz fresh rosemary, chopped fine

Directions:
Thinly slice the potatoes into a bowl with the cream. Grease the sides of a bread pan with butter or oil. Alternate layers of potato and cheese in the bread pan, seasoning each layer with salt, pepper and rosemary. Add enough cream to the bread pan to cover half the height of potatoes. Bake at 450 degrees for 45 minutes until potatoes are cooked.

Shrimp Tartlets

Ingredients:
18 slices white bread (picture used Peppridge Farm bread)
Refrigerated butter-flavored spray

Filling:
1 cup (4 ounces) shredded part-skim mozzarella cheese
1/4 cup canned chopped green chilies
1/4 cup diced cooked shrimp
1 green onion, thinly sliced
18 whole small cooked shrimp
Paprika

Directions:
With a rolling pin, flatten bread to 1/8-in. thickness. Using a 2-1/2-in. biscuit cutter, cut out a circle from each slice. (Save scraps for another use.) Spritz both sides of circles with butter-flavored spray. Press into ungreased miniature muffin cups. Bake at 400° for 8-10 minutes or until lightly browned.
In a large bowl, combine the cheese, chilies, diced shrimp and onion; spoon into cups. Top with whole shrimp and paprika. Broil 5-6 in. from the heat for 2-4 minutes or until golden brown. Serve immediately.

Lemon Chicken

Ingredients:
4 skinless, boneless chicken breast halves (1 1/4 pounds)
3 T flour
2 T butter
2 T olive oil
1 3/4 C chicken broth
1/4 C fresh lemon juice
salt & pepper

Directions:
Pound chicken breasts with a meat mallet to a uniform 1/2" thickness. Dredge lightly in flour, reserving excess. In a large saute pan, over medium-high heat, melt butter with oil until it sizzles. Add chicken breasts and cook 4-5 minutes, turning over once, until juices run clear. Remove chicken to plate. Stir reserved flour into saute pan. Which in broth and lemon juice; heat to boiling. Boil 1 minute to thicken slightly. Return chicken to pan to heat through. Season to taste with salt and pepper.

Taco Soup

Ingredients:
1 lb ground beef
1 onion
1 can Rotel
2 cans fire roasted cubed tomatoes
1 can black beans
1 can whole kernal corn
2 T taco seasoning
1 pkg Hidden Valley Ranch

Directions:
Brown ground beef and onion, drain. Add to pot with other items (do not drain the canned ingredients). Bring to a boil. Add beef broth for desired soup thickness. Serve with sour cream, tortilla chips, and shredded cheese.

Southwestern Cornbread

Ingredients:
1 8.5 oz pkg Jiffy cornbread/muffin mix
1 egg
2 T melted butter
1 4-oz can green chilies, drained
6 oz shredded pepper jack cheese (1 1/2 cups)
1 11-oz can Mexicorn, drained

Directions:
Preheat oven to 400°F. Grease a 8x12 inch or 11x7 glass baking dish. Mix first three ingredients together in a bowl using a fork to incorporate the ingredients, then add the chilies, corn and cheese. Pour into the dish (batter will be thick) and spread even. Bake for 22-25 minutes until edges are golden brown. Let cool for 10 minutes before cutting to let melted cheese harden a bit. Serve with butter.

7-Up Cake

Ingredients:
3 sticks Butter
3 cups Sugar
5 whole Eggs
1 teaspoon Butter Flavoring
2 teaspoons Lemon Flavoring
3 cups All-purpose Flour
1 cup Sprite, 7-UP, Or Sierra Mist

Directions:
Preheat oven to 325 degrees.
Cream butter. Add sugar, 1 cup at a time, mixing after each addition. Add eggs, 1 at a time, mixing after each addition. Add butter and lemon extracts and mix well. Add flour, 1 cup at a time, mixing well after each addition. Add soft drink, then mix together until combined. Scrape sides of bowl, then mix briefly.
Pour into a greased Bundt pan and bake for 1 hour to 1 hour 10 minutes, until the cake is no longer jiggly.
Remove cake from oven and invert pan until cake drops out. Slice and chow down!

Nedra's Reception Brie

Buy the baby brie from Costco and the Pesto from Costco. Lay the brie on a sheet of filo or puff pastry dough. Puff pastry is easier to work with. Then pour about 1/3 of the jar of pesto on the brie. You can roast some pine nuts and sprinkle those (generously) on top as well. Then wrap it up in the dough and bake until dough is golden. (Bake at 350 degrees for 30-40 minutes. Pastry should be golden brown.)

Swedish Meatballs

Ingredients:
4 tablespoons butter
1 small onion, minced
1 pound each ground beef and pork (or all beef if you prefer)
2 egg yolks
1/2 cup heavy cream
2 tablespoons salt
Few grinds black pepper
2 teaspoons ground allspice
4 pieces white bread, crust removed, torn and soaked in whole milk

Sauce:
2 tablespoons butter
2 tablespoons all-purpose flour
3 cups chicken stock
Salt and freshly ground black pepper
1/2 cup heavy cream
1 to 2 tablespoons black currant jam
1/4 cup chopped parsley leaves 1 (12 oz.) package of egg noodles

Directions:
Preheat the oven to 325 degrees F.Melt 1 tablespoon of the butter in a large saute pan over medium heat. Add the onion and cook until translucent. Remove the onion to a plate and cool. Wipe out the pan with a paper towel.

In a large mixing bowl, combine the ground meats, egg yolks, heavy cream and onion. Add salt, pepper and allspice. Squeeze excess milk from the bread and add it to the bowl. Mix gently with your hands or wooden spoon.

The meatballs were very wet, so the bowl of cold water is very important. I was worried if the meatballs were going to hold up and they did! With a bowl of cold water standing by, form meatballs about 1-inch across. Dip your fingers in cold water, from time to time, to keep the meat from sticking to your hands.

Melt the remaining butter in the saute pan and once the foam has subsided add a layer of meatballs. Do not overcrowd the pan. Shake the pan once in awhile, to keep the meatballs round.
Brown all of the meatballs, in batches, removing them to a large oven safe dish when cooked.

Put the dish in the oven for about 20 minutes, being careful not to overcook them.

To make the sauce: Pour off most of the fat from the skillet and return it to the heat. Add 2 tablespoons of butter and swirl it around to coat the pan. Sprinkle in the flour, and stir with a wooden spoon or whisk to dissolve the flour into the fat. Pour in the chicken stock, and stir to loosen the bits from the bottom of the pan.

Simmer, stirring, until the liquid is reduced and the mixture starts to thicken to a sauce. While the sauce is simering and thickening, book one 12 oz. package of egg noodles per package directions.

Season with salt and pepper, to taste. Lower the heat and stir in the cream and the black currant jam.

Add the meatballs to the sauce. Simmer until the sauce thickens slightly and the meatballs are heated through, 15 to 20 minutes.

To serve, spoon a portion of egg noodles onto a plate then add couple of meatballs onto each plate and spinkle with chopped parsley.

Roasted Brussel Sprouts

Ingredients:
1 pound Brussels sprouts, rinsed, ends trimmed
1 Tbsp minced garlic (about 3 cloves)
1 teaspoon lemon juice
2 Tbsp olive oil
Salt
Freshly ground black pepper
1/4 cup freshly grated Parmesan cheese (optional)

Directions:
1 Preheat oven to 350°F. Place Brussels sprouts in a cast iron frying pan (or a roasting pan, but a cast iron frying pan will work great for this recipe). Toss in the garlic. Sprinkle Brussels sprouts with lemon juice. Toss with oil so that the sprouts are well coated. Sprinkle generously with salt (at least a half teaspoon) and a few turns of black pepper.
2 Put Brussels sprouts in oven on top rack, cook for 20 minutes, then stir so that the sprouts get coated with the oil in the pan. Cook for another 10 minutes. Then sprinkle with Parmesan (if using) and cook for another 5 minutes.
The sprouts should be nicely browned, some of the outside leaves crunchy, the interior should be cooked through.
Add more salt to taste. (Salting sufficiently is the key to success with this recipe.)

Braised BBQ Beef Sandwich

Ingredients:
One 3-pound chuck roast, rinsed and dried
2 medium onions, chopped
1 Tbsp olive oil
1 28-ounce can whole tomatoes (preferably plum tomatoes)
1 18-ounce bottle of your favorite barbecue sauce
Salt and freshly ground black pepper
12 sandwich or hamburger buns

Directions:
1 In a large, heavy pot, heat olive oil on medium heat. Add the onions and cook until translucent, about 5 minutes. Add the tomatoes, roughly chopping them in the pot. Add the barbecue sauce, increase heat to medium high and simmer for 10 minutes. Add the chuck roast. Bring to a low simmer, cover and slow cook until meat is very tender, stirring occasionally, about 3 hours.

Boeuf Bourguignon

Ingredients:
1 tablespoon good olive oil
8 ounces bacon, diced
2 1/2 pounds chuck beef cut into 1-inch cubes
Kosher salt
Freshly ground black pepper
1 pound carrots, sliced diagonally into 1-inch chunks
2 yellow onions, sliced
2 teaspoons chopped garlic (2 cloves)
1/2 cup Cognac
1 (750 ml.) bottle good dry red wine such as Cote du Rhone or Pinot Noir
1 can (2 cups) beef broth
1 tablespoon tomato paste
1 teaspoon fresh thyme leaves (1/2 teaspoon dried)
4 tablespoons unsalted butter at room temperature, divided
3 tablespoons all-purpose flour
1/2 pound frozen pearl onions
1/2 to 1 pound fresh mushrooms, stems discarded, caps thickly sliced
For Serving:
Country bread or Sour Dough, toasted or grilled and rubbed with garlic clove
1/2 cup chopped fresh parsley, optional

Directions:
1. Preheat the oven to 250 degrees F.
2. Heat the olive oil in a large Dutch oven. Add the diced bacon, and cook over medium heat for 10 minutes, stirring occasionally, until the bacon is lightly browned. Use a slotted spoon to transfer the bacon to a large plate.
3. Dry the beef cubes with paper towels, and sprinkle them with salt and pepper. In batches in single layers, sear the beef in the hot oil for 3 to 5 minutes, turning to brown on all sides. Transfer the seared cubes to the plate with the bacon, and continue searing until all the beef is browned. Set aside.
4. Toss the carrots, onions, 1 tablespoon of salt and 2 teaspoons of pepper in the fat in the pan. Cook for 10 to 15 minutes, stirring occasionally, until the onions are lightly browned. Add garlic and cook for 1 more minute. Add the Cognac, stand back, and ignite with a match to burn off the alcohol. Return the beef and bacon to the pot with the juices. Add the wine and enough beef broth to almost cover the meat. Add the tomato paste and thyme. Bring to a simmer, cover the pot with a tight-fitting lid and place it in the oven for about 1 1/4 hours or until the meat and vegetables are very tender when pierced with a fork.
5. Combine 2 tablespoons of butter and the flour with a fork, and stir into the stew. Add the frozen onions.
6. In a separate skillet, saute the mushrooms in 2 tablespoons of butter for 10 minutes until lightly browned, and then add to the stew.
7. Bring the stew to a boil on top of the stove, then lower the heat and simmer for 15 minutes. Season to taste.
8. To serve, toast the bread in the toaster or oven. Rub each slice on 1 side with a cut clove of garlic. For each serving, spoon the stew over a slice of bread, and sprinkle with parsley.

Baked Penne with Chicken and Sun-Dried Tomatoes

Ingredients:
6 tablespoons butter, plus more for baking dishes
coarse salt and ground pepper
1 pound penne rigate
1 teaspoon olive oil
2 boneless, skinless chicken breast halves (8 ounces each), halved horizontally
1/2 cup plus 2 tablespoons all-purpose flour (spooned and leveled)
4 garlic cloves, minced
6 cups whole milk
10 ounces white mushrooms, trimmed and thinly sliced
1/2 cup oil-packed sun-dried tomatoes, drained and thinly sliced
1 1/2 cups shredded provolone (6 ounces)
1 cup finely grated Parmesan (4 ounces)

Directions:
1. Preheat oven to 400 degrees F. Butter two shallow 2-quart baking dishes. In a large pot of boiling salted water, cook pasta 3 minutes short of al dente; drain pasta, and return to pot.
2. In a large nonstick skillet, heat oil over medium-high. Season chicken with salt and pepper; cook until opaque throughout, 3 to 5 minutes per side. Halve each piece lengthwise, then thinly slice crosswise.
3. In a 5-quart Dutch oven or heavy pot, melt butter over medium. Add flour and garlic; cook, whisking, 1 minute. While whisking, gradually add milk; bring to a simmer, whisking frequently. Add mushrooms and tomatoes; cook 1 minute. Off heat, gradually stir in provolone and 1/2 cup Parmesan.
4. Add chicken and pasta to pot; season with salt and pepper. Divide pasta mixture between baking dishes; sprinkle each with cup Parmesan.
5. Bake, uncovered, until top is golden and bubbling, about 25 minutes. Let stand 5 minutes before serving.
If you’re freezing the second dish: Prepare through step 4; let cool. Cover tightly with foil, and freeze, up to 3 months. To bake, preheat oven to 400 degrees F, and bake (still covered in foil) on a rimmed baking sheet until center is hot, about 1 1/2 hours. Remove foil; bake until golden, about 15 minutes more.

Rocky Road S'more Bars

Ingredients:
1/2 cup butter, room temperature
1/2 cup firmly-packed brown sugar
1 cup all-purpose flour
1/2 cup graham cracker crumbs
2 cups miniature marshmallows
2 cup semisweet chocolate chips
1/2 cup chopped walnuts

Directions:
Preheat oven to 375 degrees F. Lightly butter a 9-inch square baking dish.
In a large bowl, cream butter and brown sugar until light and fluffy. Add flour and graham cracker crumbs; stir until well blended. Press mixture onto bottom of the prepared baking dish. Sprinkle over the top with generous amounts of marshmallows, chocolate chips, and walnuts.
Bake 15 to 20 minutes or until golden brown. remove from oven and cool on a wire rack. Cut into bars and remove from the baking dish.
Yields 3 dozen bars.

Butterscotch Marshmallow Blondies

Ingredients:
1 cup butterscotch chips
1/2 cup (1 stick) butter
1 1/2 cup all-purpose flour
1 cup brown sugar
2 teaspoons baking powder
1/2 teaspoon salt
1 teaspoon vanilla extract
2 eggs
2 cups large marshmallows cut in half (you can also use mini marshmallows...whatever you've got on hand)
2 cups semi-sweet chocolate chips

Directions:
Pre heat your oven to 350 degrees and grease a 13 x 9 baking dish with cooking spray. In a small sauce pan over medium heat, melt the butterscotch chips and butter, stirring constantly until smooth. When melted remove from heat and transfer the contents of the pan to a mixing bowl. As soon as the butter and chips are melted remove from heat and transfer contents of the pan to a mixing bowl. Be sure not to over heat the butter and butterscotch chips or they will separate and appear curdled.
Cool the butterscotch and butter mixture to room temperature. In a large bowl, mix the flour, brown sugar, baking powder, salt, vanilla, and eggs into the butter and butterscotch mixture, making sure to blend everything together. The batter will be thick. in the chocolate chips and marshmallows.

Chocolate Dipped Oatmeal Coconut Cookies

Ingredients:
2 stick butter, softened
1 cup firmly packed brown sugar
1/2 cup granulated sugar
2 eggs
1/2 tsp coconut extract
1/2 tsp vanilla extract
1 1/2 cups all purpose flour
1 tsp baking soda
1/2 tsp salt
2 cups oats
1 cup sweetened coconut
Dipping chocolate

Directions:
Heat oven to 350 degrees
In a large bowl beat butter and sugars until creamy. Add eggs and extracts; beat well. Add combined flour, baking soda and salt; mix well. Add oats and coconut; mix well. Form dough into round balls and flatten a bit and place on baking sheet. Bake 8-9 minutes until edges are lightly golden and center is still soft. Cool on cookie sheet for 2 minutes, remove and cool completely. Once cookies are completely cooled melt dipping chocolate over double boiler or in microwave safe bowl. Dip the bottoms of the cookies in the chocolate and place on wax paper to cool.

Tangy Cucumber Cups

Ingredients:
1 large English cucumber (about 18-20" in length)
1/3 C rice wine vinegar
2 T honey
1/4 C sour cream
2 T mayonnaise
1/4 C chopped red onion
1/4 C crumbled feta cheese (1 ounce)
12 t dried dill weed
1/8 t salt

Directions:
Cut off and discard the cucumber ends. To make the cups decorative, peel off a stripe along each of three sides on the cucumber; then cut crosswise into 3/4" thick slices. Making sure to not go all the way through, scoop out and discard a little from the center of each slice using 1/2 t measuring spoon; set aside the slice cups.

Whisk together the vinegar and honey in a small bowl. Add the cucumber cups; cover tightly and marinate for 30 minutes in the refrigerator.

Meanwhile, whisk together the sour cream and mayo in a medium size bowl. Mix in the red onion, feta cheese, dill and salt.

Remove the cucumber cups from the marinade and fill each with approximately 1 t of the dressing. Arrange on a serving plate, cover and refrigerate until ready to serve.

Apple Puff Pancake

Ingredients:
1/4 C butter
1/4 C packed brown sugar
1 t ground cinnamon
1 apple, peeled, cored, and thinly sliced
5 large eggs
1/2 C milk
1/2 C flour
dash of salt
maple syrup or confectioner's sugar, for serving

Directions:
Heat the oven to 425 degrees. Place the butter brown sugar, and cinnamon in a 9-inch glass pie plate. Heat in the oven until the butter is melted and bubbly--5 minutes. Remove from the oven, stir well and mix in the apple slices. Return to the oven and bake for 2 minutes. Meanwhile, combine the eggs, milk, flour and salt in a blender or food processor and process until frothy--1 minute. Pour over the apple mixture. Bake until the cake is puffed and the center is set--18 to 20 minutes. Serve warm with maple syrup or sprinkled with confectioner's sugar.

Cheese Toasts

Ingredients:
1/2 C mayonnaise
2 oz sharp cheddar cheese, grated (1/2 C)
2 cloves garlic, minced
1/4 C sliced green onions
1 baguete, cut into 1/2 inch thick slices

Directions:
Heat the oven to 375 degrees. Mix the mayo, cheese, garlic, and green onions in a small bowl. Arrange the baguette slices on a baking sheet and bake until golden brown--8 to 10 minutes. Spread a couple teaspoonfuls of the cheese mixture on each slice and bake until the cheese is melted and bubbly--2 to 3 mins more. Transfer to a serving plate and serve.

Balsamic Chicken Noodle Bowl

Ingredients:
12-16 oz linguine(depending on how much pasta you like)
1 red pepper, cut into thin strips
4 Tablespoons balsamic vinegar
5 garlic cloves, finely minced
½ teaspoons salt
¼ teaspoons ground black pepper
1/2 cup extra virgin olive oil
1 1/2 tablespoons dried basil (can substitute 1 cup fresh basil)
2 cups cooked, shredded chicken
1 1/2 cups shredded or cubed mozzarella cheese
½ cup feta cheese

Directions:
Heat a large pot of water to a boil. Add the linguine and cook until just tender according to package directions. Drain.In a small bowl, whisk together vinegar, garlic, basil, salt and pepper. When combined, slowly whisk in the olive oil until the dressing is completely combined.While the pasta is boiling, heat 1 teaspoon olive oil in a 12-inch non-stick skillet over medium heat and add the bell pepper. Cook briefly until crisp-tender. Add the cooked chicken and cook for 1-2 more minutes, until the chicken is heated through.When the noodles have been drained, add the hot noodles to the skillet with the red pepper and chicken and toss. Add the shredded or cubed mozzarella and toss quickly to combine before the cheese melts. Pour the dressing over the top and toss with tongs to coat all the ingredients with the dressing. Serve warm or at room temperature.