Cherry Pie

I found this recipe on the Food Network site. It's really easy & tastes delicious.

Ingredients:
4 cups frozen pie cherries
1 1/4 cup granulated sugar
4 Tbsp cornstarch
1/8 tsp almond extract
Refrigerated pie crust (I used Pillsbury)
1 1/2 Tbps butter, to dot
1 Tbsp granulated sugar

Place cherries in a medium saucepan & place over medium-low heat; cover
After the cherries lose considerable juice, which may take a few mins, remove from heat
In a small bowl, mix the sugar & cornstarch together
Pour sugar mixture into hot cherries & mix well
Add the almond extract & mix
Return the mixture to the stove & cook over low heat until thickened, about 15 mins, stirring frequently
Remove from the heat & let cool
If the filling is too thick, add a little water
If the filling is too thin, add more cornstarch
Preheat oven to 375º
Put pie crust into a 9" pie pan
Pour cooled cherry mixture into crust
Dot with butter
Moisten the edge of the bottom crust
Place top crust on & flute the edge of the pie
Make slit in the middle of the crust for steam to escape
Sprinkle with 1 Tbsp sugar
Bake for 50 mins, remove from oven & place on a rack to cool

Cheesy Chicken & Rice Casserole

I made this last night for dinner along with steamed carrots. It's a great weeknight dish courtesy of Campbell's Soup.

Ingredients:
1 can (10 3/4 ounces) Campbell's® Condensed Cream of Chicken Soup (I use the 98% Fat Free)
1 1/3 cups water
3/4 cup uncooked regular long-grain white rice
1/2 tsp onion powder
1/4 tsp ground black pepper
4 skinless, boneless chicken breasts halves
1/2 cup shredded Cheddar cheese


Heat the oven to 375°
Stir the soup, water, rice, onion powder, & black pepper in a 2-quart shallow baking dish
Top with the chicken; season the chicken with extra pepper
Cover & bake for 50 mins or until the chicken is cooked through and the rice is tender
Top with the cheese
Let the casserole stand for 10 minutes
Stir the rice before serving

Spaghetti with Sweet Cherry Tomatoes, Basil, & Extra Virgin Olive Oil

I found this recipe in a magazine (I can't remember which magazine) & love it! It's a Jamie Oliver recipe & one of the easiest pastas I have ever made. A great wine (we enjoyed a 2004 Red Diamond Shiraz with this dinner this week) & garlic bread are the perfect accompaniments.

Ingredients:
1 lb dried spaghetti
11-14 oz ripe cherry tomatoes, red & yellow
2 handfuls fresh basil
6-8 glugs extra virgin olive oil
2-3 cloves garlic, minced
1 Tbsp white vinegar
salt & pepper

Cook pasta according to package directions
While pasta is cooking, halve the tomatoes; put them in a large bowl
Add basil, garlic, olive oil, & vinegar
Season to taste with salt & pepper
Scrunch with hands to slightly mash the tomatoes; this can sit until the pasta is done cooking
Drain the pasta & while steaming hot, mix well with tomato mixture
Serve immediately

Onion-Smothered Italian Burgers

Quick & easy weeknight dinner from Cooking Light

Ingredients:
1 tsp olive oil
2 cups thinly sliced Vidalia or other sweet onion
2 tsps sugar
1/4 tsp salt
1/8 tsp black pepper
1 Tbsp balsamic vinegar
3 Tbsps preshredded fresh Parmesan cheese
2 Tbsps tomato paste
1 tsp dried oregano
1/2 tsp garlic powder
1/4 tsp dried basil
1 lb ground beef, extra lean
Cooking spray
4 hamburger buns

Heat oil in a large nonstick skillet over medium-high heat
Add onion, sugar, salt, and pepper to pan
Cook 6 mins or until lightly browned, stirring occasionally
Add vinegar to the pan; cook 30 seconds, stirring constantly
Combine cheese and next 5 ingredients (through beef) in a medium bowl; shape meat mixture into 4 (3-inch) patties
Heat a grill pan over medium-high heat
Coat pan with cooking spray
Add patties to pan
Cook 5 mins on each side or until desired degree of doneness
Place 1 patty on bottom half of each bun; top each patty with 1/4 cup onion mixture and top half of each bun

Chipotle Rice & Beans

A great side dish to accompany chicken. Easy to make & courtesy of a Woman's World magazine I found in the work break room.

Ingredients:
2 Tbsp butter
1 cup uncooked rice
3 garlic cloves, minced
1 1/2 Tbsp Tabasco chipotle pepper sauce
1 tsp ground cumin
1 can (14.5 oz) chicken broth
1 can (15 oz) black beans, rinsed & drained
1 (2 oz) jar pimientos
1/4 cup green onions, sliced
2 Tbsp chopped fresh cilantro *optional

In a pot melt butter over medium heat
Add rice, garlic, hot sauce, & cumin
Cook, stirring, 1 min
Add broth; bring to a boil
Reduce heat to low; cover
Cook until rice is tender & liquid is absorbed, 15-20 mins
Stir in beans, pimientos, green onions, & cilantro
Transfer to a serving bowl

*I didn't use the cilantro because my husband doesn't like it & this dish tasted great!