Roasted Duck with Cranberry Orange

http://www.ibreatheimhungry.com/2012/12/roasted-duck-with-cranberry-orange.html

Roast the duck (approximately 6lbs, adjust cooking time for a larger or smaller bird) as follows:

1)  Roast for 30 minutes (breast side down) @ 325 degrees (F)

2)  Turn oven down to 300 degrees (F) and roast for 60 minutes (what it looks like after step 2)

3)  Flip your duck and pierce skin all over (again) with a fork or knife

4)  Roast for 30 minutes @ 300 degrees (F)

5)  Remove duck from oven, brush with glaze (recipe below)

6)  Return to oven and roast at 425 degrees (F) for 15 minutes    

7)  If not crispy enough, broil for about 2 minutes, keeping close watch so it doesn't burn

8)  Let rest for 10 minutes before cutting and serving with remaining sauce.

When in doubt, test your duck for doneness with a meat thermometer - it should register 165 degrees at the thickest part of the leg or breast.  The meat was juicy and tender, while the skin was crispy and sweet from the glaze - I'll be making this one again for sure!  But next time I'll put it inside a bowl while I'm thawing it in the fridge!

For the glaze:

2 cups water
1 cup fresh or frozen cranberries
zest and juice of one orange
5 cardamom pods or 1 tsp ground cardamom
2 Tbl granulated sugar substitute 
1/4 tsp orange extract
1/2 tsp xanthan gum

In a small saucepan, bring the water, cranberries, orange juice, orange zest, and cardamom to a boil.  Simmer for 20 minutes.  Mash the cranberries with a fork to release the juice.  Stir in sugar substitute until dissolved.  Strain out the solids and set aside, removing cardamom pods if using.  Add the orange extract and xanthan gum to the liquid and stir until slightly thickened.  Brush the liquid onto the duck in the last 15 minutes of roasting (see roasting instructions above.)  Stir the solids back into any remaining glaze, and serve it alongside the cooked duck.  

Approximate nutrition information for a four ounce serving of duck with 2 Tbl of sauce:
393 calories, 32g fat, 2g net carbs, 22g protein

Pek king Duck, My way.

http://themoonblushbaker.blogspot.com.au/2012/12/yearly-traditions-with-roasted-peking.html

1.8kgs whole duck

Mariande

1tbsp soy sauce

1tbsp maltose

1tsp rice vinegar

2 tsp five-spice powder

1tsp salt

1/2tsp white ground pepper

After marinade rub

1 tsp salt

1 tsp sugar

1 tsp baking powder

Dry duck carefully with paper towels and place on wire rack set in foil-lined rimmed baking sheet.

Spoon marinade mixture over duck and rub over entire surface, making sure to coat all exposed skin and inner cavity.

Combine salt and baking powder in small bowl. Sprinkle evenly over all surfaces of duck.

Refrigerate duck, uncovered, at least 12 and up to 36 hours until surface is completely dry with leathery appearance.

Day of baking

Adjust rack to lowest position and preheat oven to 190c.

Bring 2 litres water to a rolling boil in a large stockpot.

Place duck on wire rack set in sink.

Pour half of boiling water over top surface of duck, making sure to cover skin evenly.

Flip duck and pour remaining boiling water over second side. Allow duck to dry 5 minutes.

Stand duck vertically by inserting wine bottle into cavity and place on wire rack set in rimmed baking sheet.

Roast, rotating after 30 minutes until skin is a deep mahogany, about 1 hour.

Reduce heat to 150c and continue roasting until fat stops dripping from cavity, about 30 minutes longer.

Carefully remove duck from wine bottle can and transfer to cutting board. Allow to rest 10 minutes before carving.

Do not mess with the duck; it is perfect as a whole. Just roast and eat.

Posted 5 days ago by Belinda Lo

Simple Ginger Soy Poached Salmon

Author: Chef Michael Smith – Fast Flavors

Prep time:  5 mins

Cook time:  15 mins

Total time:  20 mins

Serves: 4

 

Slightly adapted.

Ingredients

• 1 cup water
• ¼ cup low sodium soy sauce
• 2 tablespoons coconut palm sugar
• 2 tablespoons grated ginger
• ½ teaspoon of your favorite hot sauce or chili pepper flakes
• 4 4oz fresh salmon fillets
• 4 green onions, thinly sliced
• 1½ cups brown basmati rice
• 3 cups water (for rice)
• 20 spears of asparagus

Instructions

1. Get the rice started in a rice cooker or on the stove. Follow directions on package for rice.
2. Meanwhile poach the salmon. Match your favorite heavy skillet with a tight fitting lid.
3. Pour the water, soy sauce, sugar, hot sauce, and ginger together in the skillet.
4. Bring to a vigorous simmer over high heat, then lower to a slow, steady simmer. Nestle the salmon fillets in the mixture and cover the pan. Let simmer for 5 minutes then gently flip the salmon fillets.
5. Cover and simmer until cooked through, about 4-5 more minutes.
6. Steam the asparagus for 4-5 minutes.
7. Divide the rice and asparagus among 4 bowls. Position the salmon on each pile of rice and spoon the sauce over evenly. Sprinkle with green onion to garnish.
8. Enjoy!

Nutrition Information

Serving size: 1 salmon fillet, with ¾ cup brown rice, 5 spears asparagus & sauceCalories: 405 kcal Fat: 10.9g Saturated fat: 1.8g Unsaturated fat: 6.9gCarbohydrates: 41.8g Sugar: 3.4g Fiber: 4.2g Protein: 34.7g

Roasted Brussels Sprouts

Ingredients

1½ pounds Brussels sprouts

1 shallot, sliced

2 Tbsp extra virgin olive oil

1 tsp salt

½ tsp black pepper

Instructions

Preheat oven to 450 degrees

Trim stems off of Brussels sprouts and remove outer leaves

Rinse Brussels sprouts and dry off completely

Halve the Brussels sprouts and place in a bowl with shallots. Add olive oil, salt and pepper and toss to coat

Layer the Brussels sprouts and shallots in a single layer on a baking sheet and bake for approximately 15-20 minutes until carmelized, turning after 10 minutes

Roasted Green Beans with Cranberries and Walnuts

Ingredients (serves 4-6)

• 2 pounds fresh green beans, stem ends trimmed
• 4 cloves garlic, peeled and sliced into quarters
• 2 Tbsp extra virgin olive oil
• 1 1/4 tsp kosher salt
• 1/2 tsp freshly ground black pepper
• 1/4 tsp sugar
• zest of one lemon
• juice of one lemon
• 1/2 cup dried cranberries
• 1/2 cup walnuts, toasted

Instructions

Preheat oven to 450 degrees. Line a rimmed baking sheet with aluminum foil.

Toss green beans with garlic, olive oil, salt, pepper and sugar directly on the prepared baking sheet.

Roast the beans for 15 minutes, then stir with a spatula to promote even cooking.

Meanwhile, in a small bowl, combine lemon zest, lemon juice, cranberries and walnuts and toss well.

Continue roasting until beans are tender, slightly browned and just starting to shrivel, about 10 minutes more.

Toss beans with cranberry mixture. Taste and adjust seasoning with salt, pepper and more lemon juice if desired.

Mulled Apple Cider Recipes

With Ginger and Orange

Ingredients

• 4 cups of apple cider
• 6 whole cloves
• 1 (3-inch) cinnamon stick, broken into pieces
• 1/2 orange, sliced
• 1-inch peeled, fresh ginger, cut into 6 slices

Directions

Combine the ingredients in a medium saucepan and simmer over a low flame for 20 minutes. Strain and serve.

From Simply Recipes

Hot Mulled Cider Recipe

• 1/2 gallon of fresh, unfiltered apple cider
• 1 orange
• 15 cloves
• 4 3-inch sticks of cinnamon
• 15 allspice berries
• 1 teaspoon of nutmeg
• 7 pods of cardamon
• 1/4 cup brown sugar

METHOD

1 Pour apple cider into a 3-quart saucepan, cover, turn the heat on medium-high. While cider is heating up, take a vegetable peeler and peel away a couple thick strips of peel from the orange. Press about half of the cloves into the peeled part of the orange. (You can also just quarter the orange and add the slices and cloves separately. I just like seeing the orange bob up and down.) Place orange, orange peel strips, the remaining cloves, and the rest of the ingredients into the sauce pan with the cider. Keep covered and heat the mulled cider mixture to a simmer and reduce heat to low. Simmer for 20 minutes on low heat.

2 Use a fine mesh sieve to strain the hot mulled cider away from the orange, cloves, and other spices. If you want, you can add a touch of bourbon, brandy, or rum to spike it up a bit. Serve hot. Add a cinnamon stick to each cup if desired.

Makes 8 cups.

With RUM!! (From Emeril)

Ingredients

• 1 apple
• 2 teaspoons whole cloves
• 1 orange, thinly sliced
• 2 quarts apple cider
• 1/2 cup light brown sugar
• 1 teaspoon allspice
• Pinch grated nutmeg
• 1 cup dark rum
• Cinnamon sticks, garnish

Directions

Stud the apple with the cloves. In a medium pot, combine the studded apple and remaining ingredients except the rum. Slowly bring to a simmer over low heat. Simmer for 10 minutes. Remove from the heat and add the rum. Discard the apple. Ladle into mugs and garnish each with a cinnamon stick. Serve immediately.

Curried Quinoa with Sweet Potatoes and Spinach

From http://www.crunchyrock.com/2012/10/curried-quinoa-with-sweet-potatoes-and.html
(Adapted from Happyolks)

1 cup quinoa, prepared according to package directions
2 cups chick peas (canned or dried that have been cooked)
3-4 medium sweet potatoes, cubed
1 large red onion, diced
1 large bunch of spinach, washed and shredded
1 cup vegetable broth
4 tablespoons extra virgin olive oil
1/4 cup dried cranberries
1/4 cup chopped almonds
1 clove garlic
fresh ginger to taste
1-2 teaspoons curry powder (or your favorite curry seasoning)
sea salt to taste

1. Toss the potatoes with about 2 tablespoons olive oil and sea salt. Roast on a large baking sheet pan in a 475 degree F. oven for about 20-30 minutes, stirring about every 10 minutes, until they are browned tender.

2. In a large sauce pan, heat 2 tablespoons of olive oil and sauté the onion until soft, about 5 minutes.  Add in the garlic, and some grated fresh ginger, and the curry. Add in the vegetable stock and stir until warmed through. Add in the sweet potatoes and chick peas, and allow to cook for about 5-10 minutes.

3. Add in the chopped spinach and stir just until it begins to wilt. Serve over the quinoa and top with dried cranberries and chopped almonds. Season with salt and pepper to taste.

Garlic, rosemary and lemon potatoes and brussels

1. Boil a bunch of potatoes. Doesn’t matter how many or what kind, that’s up to you and how many people you’re feeding. I cooked about 6 large potatoes, which will feed 3-4 people just fine. (The rest of the amounts below will follow that 3-4 person serving size.) You’ll know when they’re “done” when you can stick a fork easily through the potato.
2. While the potatoes are cooking, prep the rest of your ingredients. Pluck the brussels sprouts off their stalk, then slice off the hard woody bottom on each one. Chop 1 large red onion into small pieces. Chop 4 medium-large cloves of garlic into smaller pieces. Mince enough fresh rosemary to make about two heaping pinches. Take one large lemon and thinly slice it.
3. Once the potatoes are done, drain out the water and loosely cut them up. Toss them in a pan with your prepped ingredients, 2 tbsp olive oil, 2 tsp salt, a dusting of onion and garlic powder, and some fresh ground pepper. Mix everything so it’s all evenly coated.
4. Let cook on medium-high heat for 20-30 minutes, stirring every five or so minutes to keep things from burning. Sprinkle on a tsp or two of sugar, salt to taste, and mix together again. Let cook until the brussels are getting soft. (Yes, you can eat one to test it out!) They’ll be bright green and won’t smell like the overcooked gross cabbage your parents used to make. (Was that just me?)
5. Serve piping hot. This would go really well with a fresh tomato soup or corn chowder.

Garlic Sweet Potato Mash

From Skinnytaste.com
Servings: 5 • Size: 3/4 cup
Calories: 151 • Fat: 3.5 g • Carb: 27 g • Fiber: 3 g • Protein: 3 g • Sugar: 1 g
Sodium: 27 mg (without salt)

Ingredients:

• 2 lbs (4 medium) sweet potatoes, peeled & cubed
• 1 tbsp butter
• 3 cloves garlic, crushed
• 1/2 cup 1% milk
• 2 tbsp light sour cream
• salt and fresh cracked ground pepper, to taste

Directions:

In a large pot boil sweet potatoes in salted water until tender, drain in a colander.

Meanwhile, melt butter and sauté garlic until lightly golden. Return potatoes to the pan, add milk and sour cream; mash until smooth and creamy. Adjust salt and pepper to taste.

Popovers

Prep Time:

10 min

Inactive Prep Time:

--

Cook Time:

30 min

Level:

Easy

Serves:

12 popovers

There are three secrets to great popovers: Make sure the pan is hot before you pour in the batter, fill each section not more than half full and no peeking while they're in the oven!

Ingredients

• 1 1/2 tablespoons unsalted butter, melted, plus softened butter for greasing pans
• 1 1/2 cups flour
• 3/4 teaspoon kosher salt
• 3 extra-large eggs, at room temperature
• 1 1/2 cups milk, at room temperature

Directions

Preheat the oven to 425 degrees F.

Generously grease aluminum popover pans or Pyrex custard cups with softened butter. You'll need enough pans to make 12 popovers. Place the pans in the oven for exactly 2 minutes to preheat. Meanwhile, whisk together the flour, salt, eggs, milk, and melted butter until smooth. The batter will be thin. Fill the popover pans less than half full and bake for exactly 30 minutes. Do not peek
.

Quinoa Salad with Black Beans, Corn, and Tomatoes

From Simply Recipes

• Prep time: 15 minutes
• Cook time: 25 minutes

If you are working with frozen corn, you can add more flavor by taking the frozen corn kernels and searing them directly on a hot pan, without defrosting first. Save time by prepping most of the ingredients while the quinoa is cooking.

Ingredients

• 1 cup uncooked quinoa, well rinsed
• 1/2 teaspoon salt
• 2 cups water
• 1/3 cup diced red onion
• 2 Tbsp lime juice
• 1 15-ounce can black beans, drained and rinsed
• 1 cup frozen corn, defrosted, OR 1 cup of fresh corn, parboiled, drained and cooled (approximately the amount of kernels from one ear of corn)
• 3 medium tomatoes, seeded and cut into chunks
• 5 ounces Queso fresco, Queso Panela, fresh Mozzarella or other mild farmer's cheese, cut into 1/4-inch to 1/2-inch cubes
• 1 jalapeño, seeded and finely chopped
• 1/4 cup chopped cilantro, including tender stems, packed
• 3 Tbsp olive oil

Method

1 Put the rinsed quinoa, salt and water into a pot and bring it to a boil. Cover and simmer gently until the quinoa absorbs all the water, about 10-15 minutes. Remove from heat and let sit for 5 minutes. Place into a large bowl and fluff up with a fork to help it cool more quickly.
2 While the quinoa is cooking, prepare the rest of the salad. Soak the red onions in the lime juice and set aside. Soaking the onions in lime juice (or lemon juice or water) helps take the edge off of them. Mix the prepped black beans, corn kernels, tomatoes, cheese, jalapenos, cilantro, and oil into a large bowl.
3 When the quinoa has cooled, mix it into the bean mixture. Add the red onion and the lime juice and add salt, more oil or lime juice to taste. Serve at room temperature.
Yield: Serves 4-6.

Roasted Tomato Soup with Chipotle Recipe

From Simply Recipes

• Prep time: 10 minutes
• Cook time: 1 hour

We used regular garden tomatoes for this recipe. If you use plum or Roma tomatoes, which are denser, you might need to add a little more stock. You can roast the tomatoes either cut side down or cut side up. We roast our cut side down because you can then easily lift the skins off of the tomatoes and peppers after they've charred a bit. Regarding the chipotle chiles. They pack a punch, so start with one puréed into the soup. If you still want more heat, add another.

Ingredients

• 3 pounds fresh plum or garden tomatoes, cored and sliced in half
• 1 onion, peeled and quartered lengthwise (root end to top)
• 4 to 5 cloves garlic, left in the skins
• 1 red pepper, cored and sliced in half
• Olive oil
• Salt
• 1 to 2 chipotle chiles (canned in adobo), roughly chopped
• 2 cups chicken stock (or vegetable broth for vegetarian option)
• Sliced fresh basil or chopped fresh cilantro for garnish
• Sour cream for garnish

Method

1 Preheat oven to 400°F. Coat the bottom of a rimmed baking pan or baking sheet with olive oil. Arrange the tomatoes and red pepper cut side down on the sheet. Place the garlic cloves and onion on the baking sheet. Paint olive oil over the vegetables. Sprinkle salt over the tomatoes, peppers, garlic, and onions, and bake in the oven 45 minutes, or until the skins of the tomatoes and peppers start to blacken.
2 Remove the baking sheet from the oven and allow it to cool for 10 minutes. Pick the tomato and red pepper skins off the tomatoes and peppers and discard. Peel the skins off the garlic and discard. Reserve the baking sheet. Put the roasted tomatoes, onions, peeled garlic, roasted peppers, and chipotle into a food processor or blender. Add any of the tomato liquid that may be left in the baking pan. Scrape up any browned bits on the pan (not blackened bits) and add those to the food processor bowl as well. Pulse until you have a rough purée, about 60 seconds.
3 Pour the purée into a medium pot. Add 2 cups of stock. Heat the soup to a simmer. Add salt to taste.
Garnish with a dollop of sour cream that has been lightly thinned with water, and freshly sliced basil or chopped cilantro.
Yield: Serves 4-6.

Green Tea Noodles with Sesame Wasabi Tuna

Ingredients

• 1 sushi grade tuna steak
• 1/2 tbsp each black and white sesame seeds
• 1/2 tbsp sesame oil
• salt to taste
• 1 package cha soba noodles
• 1 tbsp rice vinegar
• 1 tbsp soy sauce
• 1/2 tbsp garlic chili paste
• 1 tsp oyster sauce
• 1 tsp wasabi powder

Directions

• 1. Bring a pot of water to a boil. Cook noodles until al dente.
• 2. Season tuna steak with salt. Drizzle with sesame oil. Coat with sesame seeds.
• 3. Combine last four ingredients together to make sauce.
• 4. Preheat pan, add noodles and sauce and sauté about 2 minutes.
• 5. Meanwhile sear tuna for 1 minute on each side in a well heated pan. No need to add oil.
• 6. Plate noodles and serve with tuna.

Soy tuna tacos with lime and spicy avocado cream

Asian meets Mexican in these soy and lime infused tuna tacos.

 

Ingredients

• Tuna
• 1 lb. tuna steak, cubed
• 2 tablespoons soy sauce
• 1 tablespoon extra virgin olive oil
• 1/2 lime, juiced
• pinch of black pepper
• Tacos
• 1/2 red bell pepper, thinly sliced
• 1/2 hot pepper (jalapeno or something similar), thinly sliced
• 1 carrot, peeled into ribbons with vegetable peeler
• 1 green onion, chopped
• 1/2 lime, juiced
• 1 tablespoon extra virgin olive oil
• salt & pepper
• 1/2 avocado
• 2 tablespoons plain greek yogurt
• 1 teaspoon sriracha
• 6 corn tortillas

Instructions

Tuna

1. Combine tuna cubes with other marinade ingredients in a small bowl.
2. Toss to coat and let sit while you prep everything else.

Tacos

1. Combine vegetables with lime juice, olive oil, salt & pepper in a medium bowl and set aside.
2. Heat a skillet over medium heat and cook tuna with marinade for 2 minutes per side, until just cooked through.
3. While tuna cooks, combine avocado, yogurt and sriracha in a separate small bowl and mash together until fully combined.
4. Assemble tortillas and fill with a spoonful of the vegetable mixture, then tuna, then a dollop of avocado cream.

Sweet Potatoes with Honey & Rosemary

Serves 4

2 lbs sweet potatoes, cut into 1-inch chunks
2 tbs olive oil
2 tbs honey
4- 6 sprigs fresh rosemary
1/2 tsp kosher salt
1/4 tsp freshly-ground black pepper

1. Preheat oven to 400º.

2. Place sweet potatoes in a flat layer on a 9-by-13-inch baking pan or rimmed baking sheet. Place rosemary sprigs on top of sweet potatoes. Drizzle with olive oil and honey. Sprinkle with salt and pepper.

3. Roast, stirring occasionally for 35 to 45 minutes or until sweet potatoes are fork tender. Serve hot.

Brussels Sprouts Sauté

serves 4 as a side

2 tbsp butter
1 small onion
1 tbsp chopped, fresh thyme
600g Brussels sprouts
salt to taste

Wash the Brussels sprouts well. Trim the stem ends and remove any loose or discoloured outer leaves. Stand the Brussels sprouts on their trimmed ends and thinly slice them into 3 or 4 slices.

Peel and slice the onion. In a saucepan, melt the butter over medium heat and add the onion, Brussels sprouts, and thyme. Sauté until the Brussels sprouts turn bright green and start to soften, about 5 minutes. Turn the heat to medium-high and sauté the Brussels sprouts for a minute or so, until some browning starts to occur. Take off the heat and salt to taste.

Oven-Roasted Mushrooms with Butter, Garlic and Parsley

Recipe type: Sides, Mushrooms

Author: Cheryl Bevergae Barnes

Ingredients

• 1 pound fresh mushrooms, cleaned
• 3 garlic cloves, minced
• 1/4 cup extra-virgin olive oil
• 2 tablespoons balsamic vinegar
• kosher salt and freshly ground black pepper
• 4 tablespoons unsalted butter, cut into small pieces
• 3 tablespoons minced parsley

Instructions

1. Preheat the oven to 425 degrees. Toss the mushrooms, garlic, olive oil and balsamic vinegar in a shallow baking pan. Season to taste with some salt and pepper. Scatter the butter evenly over the top and roast until the mushrooms are golden, about 20 minutes.
2. Remove the pan from the oven and sprinkle over the parsley. Serve warm.

Notes

…from the Picture-Perfect kitchen:
Planning: Many people fall into the “don’t ever wash your mushrooms” camp. I usually just wipe or brush mine off but have been known to give them a quick little rinse if they’re really dirty. Up to you. You can put this dish together several hours before and refrigerate. Just pop them into a hot oven about 20 minutes before you’re ready to devour them.
Product Purity: Use whatever variety of mushrooms you like or a combination of your favorites. I used white button mushrooms.
Presentation: Serve with a nice white wine and a loaf of good, crusty bread to sop up all those lovely, buttery juices.

Slow Cooker Pot Roast

Yields about 4 servings

Ingredients:
2 1/2 lbs chuck roast
1 1/4 cups beef broth
1 Tbsp + 1 tsp Worcestershire sauce
1 3/4 tsp dried Italian seasoning
2 tsp onion powder
1 tsp garlic powder
Salt and freshly ground black pepper, to taste
4 medium Russet potatoes, scrubbed and rinsed then diced into chunks about 3/4" - 1"
12 oz. baby carrots

Directions:
Place chuck roast in a slow cooker. Pour beef broth over roast, and drizzle with Worcestershire sauce. Sprinkle with Italian seasoning, onion powder, garlic powder then season with salt and pepper. Cover and cook on LOW heat 7 hours. 
Remove roast to a large plate or cutting board, reserving broth in slow cooker (it should be fall apart tender so it will likely break apart when you lift it out). Add diced potatoes and baby carrots to slow cooker in broth (the broth should cover the veggies), return roast to slow cooker placing on top of vegetables. Cover and cook on HIGH for 1 - 1 1/2 hours, or until vegetables are tender when pierced with a fork. Plate and ladle with broth in slow cooker.

Recipe Source: Cooking Classy

Braided Cinnamon Wreath

Dough

•   2 cups flour
• 1/2 tsp salt
• 1/2 cup lukewarm milk
• 6 Oz fresh yeast or 1 envelope active dry yeast
• 1/8 cup melted butter
• 1 egg yolk
• 1 tbsp sugar

Filling:

•  1/4 cup softened butter
• 4-5 tbsp sugar
• 3 tsp cinnamon

Method:

1. Mix the yeast and sugar with the lukewarm milk and let it sit a few minutes while the yeast bubbles and foams up.
2. Add the egg yolk, the melted butter, the flour and the salt, then knead the dough and shape into a ball.
3. Place the dough in a large, greased bowl, then cover and place in a warm space and let rise until doubled in size (about 1 hour).
4. Preheat oven to about 400 degrees Fahrenheit. Dust your work surface with flour, and roll the dough out to a thickness of 1cm.
5. Spread the melted butter across all of the dough, then sprinkle the cinnamon and sugar mixture.
6. Roll up the dough, and using a knife, cut the log in half length-wise.
7. Twist the two halves together, keeping the open layers exposed as described in the photo tutorial. Give a round shape, then transfer to a baking tray (buttered or covered with cookie sheet).
8. Top the remaining butter and sprinkle some sugar and cinnamon mixture. Bake for 30 to 35 minutes, until the top is golden brown.
9. Reduce the oven temperature to 350 degrees Fahrenheit after 5-10 minutes to stop it burning. Top with icing sugar mixed with water if you want, just sprinkle some sugar, or eat it like this.

http://totallyloveit.com/braided-cinnamon-rolls/

Slow Cooker Spicy Shredded Chicken Lettuce Wrap Tacos (or Tostadas) with Avocado Salsa

(Makes about 8 tacos or tostadas; recipe created by Kalyn)

Equipment:
I used my Crock-Pot 3-1/2-Quart Slow Cooker to make the chicken in this recipe.  You will need a slow cooker that's close to this size.

Ingredients for Spicy Chicken:
4 boneless, skinless chicken breasts cut in half lengthwise
1 cup mild or medium tomato salsa (homemade or from a jar)
1 tsp. onion powder
1 can ( 4 oz.) diced green chiles, not drained (Anaheim chiles)
1-2 T Cholula hot sauce, or other Mexican hot sauce of your choice
2 T fresh-squeezed lime juice

Avocado Salsa Ingredients:
2 medium or large avocados, diced into small pieces
3/4 cup chopped fresh cilantro
1/4 cup chopped red onion
1/4 cup fresh-squeezed lime juice

For Lettuce Wrap Tacos:
2 large heads iceberg lettuce, washed if needed

For Tostadas: 
8 medium-sized flour tortillas (use whole wheat or low-carb tortillas for South Beach Diet)
chopped tomatoes (optional but good)

Instructions:

Trim visible fat and other unwanted parts from chicken breasts and cut each one in half lengthwise.  Spray the inside of the slow cooker with olive oil or non-stick spray and arrange the chicken strips in the bottom.  Mix together the tomato salsa, onion powder, diced green chiles with juice, Cholula hot sauce and lime juice.  (Start with 1 tablespoon of hot sauce and taste the mixture on your finger to see if you want more.)  Pour the sauce mixture over the chicken and cook on low for about 5 hours, or until chicken is very tender.  (You can cook for a shorter time on high, but I thought cooking on low gave more tender chicken.)

When the chicken is done, remove each piece with a slotted spoon and lay it on a cutting board to cool.  Turn the slow cooker to high and leave the lid partly off so steam can evaporate.  When the chicken has cooled enough to handle it, use your clean hands to pull it apart into shredded chicken pieces.  Put the chicken back into the slow cooker, stir to combine with the sauce, and let it heat back up while you prepare other ingredients.   (If there seems to be a lot of sauce in the slow cooker, you can drain the chicken when you use it, but I just scooped chicken out with a slotted spoon.)

Peel and dice the avocados and toss with the lime juice (in a bowl that's big enough for all the salsa ingredients.)  Add the chopped cilantro and chopped red onion and stir to combine.

For tacos, cut iceberg lettuce heads in half and wash in salad spinner if needed.  Peel off two pieces of lettuce and fill with a scoop of chicken mixture and a scoop of avocado salsa.  Eat tacos with your hands.

For tostadas, toast flour tortillas 2-3 minutes in an oven or toaster oven preheated to 400F/200C, turning them over a few times.  Spread a layer of spicy shredded chicken on teach tortilla, followed by a layer of avocado salsa and chopped tomatoes if desired.  Pick up and eat with your fingers or eat with a knife and fork.

The spicy shredded chicken can also be used to make regular tacos, burritos, nachos, or enchiladas.

Oatmeal Peanut Butter Snack Bars

Yield: 9 bars
.
1 cup white whole wheat flour
1 cup old fashioned oats
1 teaspoon baking soda
1/4 teaspoon salt
1/2 cup dark brown sugar
3/4 cups crunchy peanut butter
1 tablespoon vanilla extract
1/2 cup low-fat milk
1/2 cup chocolate chips

1. Preheat oven to 350º F
2. 2. In the bowl of an electric mixer, add peanut butter and sugar and mix on high speed until fluffy, about 2-3 minutes. Add in vanilla extract and mix until combined.
3. Add in flour, oats, salt and baking soda, mixing on medium speed. The dough will look crumbly and you want the peanut butter mix to be broken up into clumps. Add milk with the mixer on low speed, and mix until a dough forms. Fold in chocolate chips.
4. Make sure dough is completely combined, and roll it into a ball with your hands. Place it in the middle of an 8×8 baking dish, pressing it to fit. Bake for 18 minutes, or until set and golden on top. Let cool completely, then cut into 9 squares.

Bake for 18 minutes. It’s really crucial that you don’t overbake these—they can dry out easily. Since there aren’t any eggs in this, it’s better to underbake a little than overbake to the point of dryness. You want them moist and chewy.

Carrot Slaw with Cranberries, Toasted Walnuts & Citrus Vinaigrette

Serving Size: 4-6

Ingredients

• 1/2 cup walnuts, coarsely chopped
• 1 pound grated carrots, or 1-1/3 pounds carrots, peeled and grated
• 3 tablespoons extra virgin olive oil or walnut oil
• 1 teaspoon lemon zest and 2 tablespoons lemon juice, from one lemon
• 3 tablespoons freshly squeezed orange juice, from one orange
• 2 tablespoons honey
• 1/2 cup dried cranberries
• 3 scallions, white and green parts, thinly sliced
• 3 tablespoons chopped fresh Italian parsley
• Heaping 1/4 teaspoon salt
• 1/4 teaspoon freshly ground black pepper

Instructions

1. Set oven rack to middle position and preheat oven to 350 degrees. Place walnuts on baking sheet and bake until toasted and fragrant, 7-10 minutes. Set aside to cool.
2. Combine all remaining ingredients in a large bowl and toss well. Cover and refrigerate for at least 15 minutes to allow the flavors to blend. Season to taste with salt, pepper, honey or more citrus. Toss in walnuts and serve.