Easy Fajitas

1 lb chicken or beef cut into strips
1 medium red or green bell pepper cut into strips
1 small onion sliced into rings
1 package fajita seasoning mix (I like Old El Paso)

Preheat oven to 450°F. Combine all ingredients in a bowl and mix. Place one sheet of tin foil on a cookie sheet and top with mixture. Top with another sheet of tin foil, bring up sides and seal. Bake 20 minutes

Chicken Eugenie

Taken from http://laneyu.blogspot.com/

4 chicken breasts

salt and pepper to taste

paprika

8-12 thin slices ham (I just bought thin deli cut ham in a container...can have lunch sandwiches with the leftovers.)

1/2 cup melted butter (I used light butter.)

1 can mushroom soup (can use low fat or fat free)

1 8oz carton sour cream (can use reduced fat)

1 4oz can sliced mushrooms, drained

1/2 cup sherry (I used red wine I already had on hand.)

Place ham in lightly greased 9x13 casserole dish. Top with chicken. (I placed the ham slices on top of the chicken instead of on the bottom.) Sprinle with paprika and salt and pepper. Combine the rest of the ingredients and mix well. Pour over the chicken and ham. Bake uncovered at 350 degrees for about one hour.

Sausage, Peppers, and Onions

Taken from foodnetwork.com

1/4 cup extra-virgin olive oil
1 pound sweet Italian turkey sausage
2 red bell peppers, sliced
2 yellow onions, sliced
1 teaspoon kosher salt
1 teaspoon freshly ground black pepper
1/2 teaspoon dried oregano
1/2 cup chopped fresh basil leaves
4 garlic cloves, chopped
2 tablespoons tomato paste
1 cup Marsala wine
1 (15-ounce) can diced tomatoes
1/4 teaspoon red pepper flakes, optional
4 to 6 fresh Italian sandwich rolls, optional Heat the oil in a heavy large skillet over medium heat. Add the sausages and cook until brown on both sides, about 7 to 10 minutes. Remove from the pan and drain.

Keeping the pan over medium heat, add the peppers, onions, salt, and pepper and cook until golden brown, about 5 minutes. Add the oregano, basil, and garlic and cook 2 more minutes.

Add the tomato paste and stir. Add the Marsala wine, tomatoes, and chili flakes, if using. Stir to combine, scraping the bottom of the pan with a wooden spoon to release all the browned bits. Bring to a simmer.

Cut the sausages into 4 to 6 pieces each, about 1-inch cubes. Add the sausage back to the pan and stir to combine. Cook until the sauce has thickened, about 20 minutes.

Serve in bowls. Or, if serving as a sandwich, split the rolls in half lengthwise. Hollow out the bread from the bottom side of each roll, being careful not to puncture the crust. Fill the bottom half of the roll with sausage mixture. Top and serve sandwiches immediately.

Buffalo Chicken Dip

4 boiled boneless breasts (shredded with a fork)
8 oz botttle of Franks Red Hot
8oz bottle of Ranch Dressing
8oz of crumbled Bleu Cheese
8oz of shredded Cheddar Cheese
16oz of Cream Cheese

Mix all ingredients, bake at 325 for 40 mins. I serve with celery and tortilla chips...always flies off the table!

Savory Eggs

Taken from epicurious.com

Ingredients

12 eggs
2 teaspoons Dijon mustard
2 teaspoons drained pickle relish
2 to 4 dashes of Tabasco sauce
Salt, to taste
1/2 teaspoon freshly ground black pepper
2 tablespoons snipped fresh chives, plus whole chives for garnish
6 tablespoons prepared mayonnaise
Paprika, for garnish

Preparation

1. Place the eggs in a saucepan. Gently rinse with warm water and drain. Cover with cold water and place over medium-high heat; bring to a boil. Reduce the heat to a gentle simmer and cook for exactly 13 minutes. Drain the eggs, rinse under cold water, then peel. Let cool in the refrigerator, loosely covered, for 15 minutes.

2. Halve the eggs lengthwise and carefully scoop out the yolks. Place the yolks in a bowl and mash with a fork. Add the mustard, pickle relish, Tabasco, salt, pepper, and snipped chives. Stir in the mayonnaise.

3. Fill the whites with the egg yolk mixture and dust the tops lightly with paprika. Arrange the eggs in a spoke design on a decorative platter garnished with whole chives.

Makes 24 egg halves.

Cranberry and Dried Cherry Sauce

Taken from epicurious.com

Ingredients

1 12-ounce container frozen cranberry juice cocktail, thawed
1 cup water
1 cup (packed) golden brown sugar
1 cinnamon stick, broken in half
1/4 teaspoon ground allspice
1 6-ounce package dried tart cherries*
1 12-ounce bag cranberries

Preparation

Bring first 5 ingredients to boil in heavy medium saucepan over medium-high heat, stirring until sugar dissolves. Add cherries; cook 2 minutes. Add cranberries; cook until berries pop, stirring occasionally, about 9 minutes. Transfer to bowl. Cover; chill overnight. (Can be made 1 week ahead. Keep chilled.) Discard cinnamon. Serve cold or at room temperature.

* Available at specialty foods stores, natural foods stores, and supermarkets.

Makes about 4 cups.

Prime Rib with Cabernet Au Jus

Taken from epicurious.com

Ingredients

2 750-ml bottles Cabernet Sauvignon
4 cups beef stock or canned broth
2 cups ruby Port
3 large garlic cloves, peeled
1 large shallot, peeled, halved
2 bay leaves
3 teaspoons dried thyme

1 6-pound boneless prime rib beef roast
4 large garlic cloves, pressed

Fresh parsley sprigs

Preparation

Combine first 6 ingredients and 1 teaspoon thyme in large nonaluminum saucepan. Boil until reduced to 2 cups, about 1 hour. (Cabernet mixture can be prepared 2 days ahead. Cool, cover and refrigerate.)

Preheat oven to 450°F. Place beef, fat side up, in heavy 13x9x2-inch baking pan. Rub beef all over with pressed garlic and remaining 2 teaspoons thyme. Season beef generously with salt and pepper. Roast 1 hour. Tent beef with foil. Continue roasting until meat thermometer inserted into center registers 118°F for rare, about 35 minutes. Transfer to platter and let stand 20 minutes.

Pour off all fat from roasting pan. Place pan over medium-high heat. Add Cabernet mixture to pan and bring to boil, scraping up any browned bits. Season to taste with salt and pepper. Pour jus into sauceboat. Garnish platter with parsley, if desired. Carve beef and serve, passing jus separately.

Serves 8.