Tangy Pecan-Pepper Brie

                                                                                                       

1/2 cup pecan halves
1 jalapeño pepper, stemmed and seeded
1/4 cup apricot preserves
1 4-inch round (8 ounces) Brie cheese with rind, room temperature
Vegetable Oil



Directions:

Preheat oven to 425°F. Coarsely chop pecans. Chop jalapeño. In small bowl, combine jalapeño and preserves; mix well.
Cut Brie in half horizontally. Place one half of Brie, cut side up, onto center of large plate. Spread half of the apricot mixture evenly over bottom half of Brie. Top with half of the pecans and remaining half of Brie, cut side up. Spread remaining apricot mixture over Brie; sprinkle with remaining pecans.
Cut baguette on a bias into twenty-four 1/4-inch-thick slices. Arrange baguette slices around Brie; baste with a pastry brush dipped in oil. Bake 8-10 minutes or until baguette slices are golden brown and Brie begins to soften. Remove from oven; let stand 5 minutes before serving.

Pasta Salad

                                                                                                               

16 oz uncooked cavatappi pasta
8 oz  mild cheddar cheese, cut into 1/2-in. cubes
1 cup  frozen peas, thawed
1/2 cup  sliced celery
1 small carrot, grated
1/4 cup  finely chopped onion
1 cup light mayonnaise
8 oz  plain fat-free yogurt
1/2 tsp salt
1/8 tsp  coarsely ground black pepper



Directions:

Cook pasta according to package directions. Drain and rinse pasta under cold running water until cold. Place pasta in bowl. Add cheese, peas, celery, carrot and onion; mix gently
Combine mayonnaise, yogurt, salt and black pepper in small mixing bowl. Add to pasta mixture; stir to coat. Cover; refrigerate at least 2 hours before serving

Chicken 'n' Spinach Pasta Bake

One of the reviews on this recipe said it was "restaurant" quality! 

Thanks Zaar!                                                                                                

8 ounces uncooked rigatoni pasta
1 tablespoon olive oil
1 cup finely chopped onion (about 1 medium)
1 (10 ounce) package frozen chopped spinach, thawed 
3 cups cubed cooked chicken breasts (I used chopped rotisserie chicken from the grocery deli)
1 (14 1/2 ounce) can Italian-style diced tomatoes, undrained
1 (8 ounce) container chive & onion cream cheese
2 T sun dried tomatoes
1/2 teaspoon salt
1/2 teaspoon pepper
1 1/2 cups shredded mozzarella cheese

Directions

Prepare rigatoni according to package directions.
Meanwhile, spread oil on bottom of an 11x7" baking dish; add onion in a single layer. Bake at 375 degrees for 15 minutes or just until tender. Transfer onion to a large bowl and set aside.
Drain thawed spinach well, pressing between layers of paper towels.
Stir rigatoni, spinach, chicken and next 4 ingredients into onion in bowl. Spoon mixture into baking dish, and sprinkle evenly with shredded mozzarella cheese.
Bake, covered, at 375 degrees for 30 minutes; uncover and bake 15 more minutes or until bubbly.

Mr. Wang's Mongolian Beef

Thanks Mr.Wang, your Homewood Restaurant buffet is great!!!                                                                                  

10 ounces beef, sliced into 3/8-inch strips
1/4 cup cornstarch
4 cups vegetable oil
2 teaspoons vegetable oil
1/2 teaspoon chopped garlic
1 teaspoon rice wine
1/4 cup soy sauce
2/3 cup sugar
1/4 yellow onion, sliced
2 green onions, sliced
1/4 teaspoon white pepper
1/4 teaspoon sesame seed oil

Directions

Mix beef and cornstarch well and allow to stand for 5 minutes.
Heat 4 cups vegetable oil and fry beef until it is crispy. Remove beef from oil.
Heat 2 teaspoons vegetable oil and add chopped garlic, rice wine, soy sauce, and beef. Stir-fry well.
Add sugar and continue stirring for 1 minute.
Add sliced yellow onion and green onion. Stir.
Add white pepper. Stir well.
Add sesame seed oil. Remove from heat and serve.

Buttermilk Fried Chicken

This is the most moist chicken you will ever eat. Thank you Mervin!                                                                                 

4 boneless chicken breast cut into strips or nuggets
1 c fat free buttermilk

Put chicken in a large Ziploc bag and cover with buttermilk.
Let chicken soak for at least an hour.

olive oil to cover skillet with a depth of 1/2 inch

Shake buttermilk off and season chicken with garlic salt, paprika and seasoned salt. Put some self rising flour in another large Ziploc and add seasoned chicken, zip bag and shake. Heat oil on high in large skillet. Shake and add chicken 1 piece at a time. Don't overcrowd skillet. Brown on one side then flip to brown on the other side.
Turn heat to medium and cover chicken. Turn chicken often. It will cook fast. Pull out thickest piece and cut open to make sure it is white all the way through.