Old Fashioned Macaroni Salad

Ingredients
4 eggs
1 pound large elbow macaroni
4 ounces ham steak, finely chopped
2 stalks chopped celery, including leaves
1 large shallot, chopped
2 tablespoons fresh lemon juice
Dressing:
2/3 cup mayonnaise
2 tablespoons Dijon mustard
1 (4-ounce) jar chopped pimentos, drained
3 tablespoons sweet pickled relish
Kosher salt and pepper
Directions
To make the hard-boiled eggs: Add the eggs to a medium-sized saucepan. Cover with cold water and bring up to a boil over medium heat. Cover with a lid and turn off the heat. Let the eggs sit in the hot water for 14 minutes. Drain and cool under cold running water. Peel the eggs and chop. Reserve.

While the eggs are cooking, bring a large pot of salted water to a boil over high heat and add the macaroni. Cook until al dente. Drain and rinse with cold water.

In a large serving bowl, combine the eggs, ham steak, celery, shallots and lemon juice Add the macaroni and stir to combine.

In a separate bowl, whisk together the mayonnaise, mustard, pickled relish, and salt and pepper, to taste. Add the dressing to the macaroni and toss to coat. Season with more salt and pepper, if needed. Cover and chill for 2 hours for the flavors to meld.



Read more at: http://www.foodnetwork.com/recipes/patrick-and-gina-neely/old-fashioned-macaroni-salad-recipe.html?oc=linkback

Almost General Tso's Chicken (a la Liz)

5 boneless, skinless chicken thighs

1/3 c. warm water

¼ c. brown sugar

2 Tbsp. Orange juice

2 Tbsp. Soy sauce

2 Tbsp. Ketchup

1 Tbsp. White vinegar

4 garlic cloves, minced

½ tsp. Crushed red pepper flakes

¼ tsp. Chinese Five-Spice powder

2 tsp. Corn starch

2 Tbsp. Cold water

Hot cooked rice

Brown chicken until juices run clear.  Combine water, brown sugar, oj, soy sauce, ketchup, vinegar, garlic, pepper flakes, and 5-spice powder.  Stir until sugar is dissolved.  Pour over chicken; bring to a boil.  Reduce heat, simmer uncovered 10-15 minutes until chicken is tender, turning occasionally.  Combine corn starch and cold water until smooth; gradually stir into skillet; bring to a boil.  Cook for 2 minutes or until thickened.   Serve over rice.

Chicken Enchiladas

Ingredients

1 cup  chicken broth
2 (4.5-ounce) cans chopped green chiles, divided
1 3/4 pounds skinned, boned chicken breasts
2 teaspoons olive oil
1 cup chopped onion
1 cup evaporated skim milk
1 cup (4 ounces) shredded Monterey Jack cheese
1/4 cup (2 ounces) tub-style light cream cheese
1 (10-ounce) can enchilada sauce
12 (6-inch) corn tortillas
Cooking spray
1/2 cup (2 ounces) shredded reduced-fat extra-sharp cheddar cheese

Shoprite Hot Salsa

Goya Spanish Sticky Rice

Preparation
Combine broth and 1 can of chiles in a large skillet; bring to a boil. Add chicken; reduce heat, and simmer 15 minutes or until chicken is done, turning chicken once. Remove chicken from cooking liquid, reserving cooking liquid; cool chicken. Shred meat with two forks, and set aside.

Preheat oven to 350°.

Heat oil in a large nonstick skillet over medium-high heat. Add 1 can of chiles and onion; sauté 3 minutes or until soft. Add reserved cooking liquid, milk, Monterey Jack, cream cheese, and enchilada sauce; stir well.  Stir in shredded chicken; cook 2 minutes. Remove from heat.

Stuff tortilla with layer of spanish rice and top with chicken - Roll up and put into baking dish, top with salsa and bake 30 minutes.

Ultimate Salsa

Tomatoes
Onion
Banana Pepper
Cilantro
Lime Juice
Sweetener

Yummy!