Chicken, Lemon and Dill with Orzo

Submitted by: law67

Difficulty: Easy


Ingredients:

• 4 cups chicken broth
• 3/4 cup water
• 1 tablespoon butter
• 1 1/4 teaspoon salt
• 1/4 teaspoon pepper
• 1/2 teaspoon garlic powder (I added this)
• 1 pound chicken tenderloins, cut into 1" pieces
• 1 pound orzo
• 2 cups crumbled feta
• 1/4 cup coarsely chopped fresh dill
• 2 teaspoons lemon zest
• 1 tablespoon fresh lemon juice (I used about 3 tablespoons)
• 1 cup grated Parmesan

 

Directions:

• Preheat oven to 400 degrees.
• In a sauce-pan bring broth, 3/4 cup of water, butter, garlic powder, salt and pepper to a boil.
• In a 3 quart baking dish combine chicken, orzo, feta, dill, lemon zest and juice. Pour broth mixture over orzo and stir once to incorporate.
• Bake until orzo is tender and cooking liquid is creamy, 40 minutes.
• Sprinkle Parmesan on top and let stand 5 minutes before serving.

Strawberry Pies

Submitted by: Diamond_Doll

(makes 2 pies)

 

Difficulty: Easy

Ingredients:

• 1 can sweetened condensed milk
• 1/3 cup lemon juice
• 8oz sour cream
• 2 cups strawberries, sliced
• 2 graham cracker crusts
• 16oz Cool Whip

Warning: Do not try to use low fat sour cream or light Cool Whip.

It won't set. :-(

 

Directions:

• Mix milk & lemon juice
• Fold in sour cream and 8oz Cool Whip. Stir in strawberries
• Pour into crusts and chill overnight
• Top with remaining Cool Whip before serving

Broccoli Walnut Salad

Submitted by: Diamond_Doll

 

Difficulty: Moderate

 

Salad Ingredients:

• Romaine lettuce
• Broccoli crowns
• 4 chopped green onions

 Topping Ingredients:

• Ramen noodles
• 1 cup walnut, chopped
• 1 stick butter

Directions:

Melt butter. Crush ramen noodles (discard flavor packet). Brown ramen noodles and walnuts. Drain on paper towel.

 

Sweet & Sour Dressing:

• 1 cup oil
• 1 cup sugar
• 1 cup red wine vinegar
• 2 tsp soy sauce

Mix thoroughly.
Combine all ingredients when ready to serve.

Pineapple Cheeseball

Submitted by: Diamond_Doll


Difficulty: Easy

Ingredients:

• 16oz cream cheese, softened
• 5oz crushed pineapple, drain well
• 1/4 cup finely chopped onion
• 1/4 cup finely chopped bell pepper
• 2 cups chopped pecans
• 1 tbsp seasoned salt

Directions:

• Mix all ingredients except 1 cup of pecans. Form into ball. Roll in remaining pecans.
• Wrap in foil and chill overnight.
• Serve with crackers.

Grilled Chicken and Asparagus Salad

Submitted by: tgoff248

 

Difficulty: Easy

 

Ingredients:

• 3 chicken breast halves, boneless skinless
• 2 tsp rosemary (dried)
• 1 1/2 lb asparagus
• 1 1/2 lb lettuce spring mix
• 1 pint(s) cherry tomatoes, halved
• 6 oz feta cheese, crumbled
• 1/3 cup(s) olive oil
• 1/4 cup(s) balsamic vinegar
• 2 tbsp honey

 

Directions:

• For the dressing - Combine 1/3 cup olive oil, 1/4 cup balsamic vinegar and 2 Tbsp honey in a small container with a lid. Season with salt and pepper. Shake well and chill.
• Pound chicken to an even thickness, brush with a little olive oil, and season with rosemary and a little kosher salt and pepper.
• Snap off tough ends of asparagus. Grill asparagus and chicken, covered with grill lid, over med-high heat (350 - 400 degrees) until done. Asparagus should still be crisp when done (about 8 - 10 minutes cooking time).
• Slice chicken and cut asparagus on the diagonal into 1 inch pieces. Toss salad greens, cherry tomatoes, chicken and asparagus with balsamic dressing. Top with feta.

 Serves- 6. Prep Time- 10 mins. Cook Time- 25mins.

Cold Orzo Salad

Submitted by: melpfaff

Difficulty: Medium

Ingredients:

• 1 small box of orzo
• 2 large tomatoes
• fresh parsley
• 1 clove garlic
• 1 cup crumbled feta
• olive oil
• red wine vinegar
• lemon juice
• italian seasoning

Directions:

• Cook orzo according to directions. Drain and rinse with cold water until cold
• Meanwhile, dice tomatoes. Combine with diced garlic. Toss with cooked orzo
• To make dressing: Combine 3 parts oil with 1 part vinegar. Add 1 tsp lemon juice and sprinkle Italian seasoning
• Whisk together, toss with orzo. top with parsley and feta
• Keep refrigerated

Cranberry and Goat Cheese Salad

Submitted by: melpfaff

Difficulty: Easy

 

Ingredients:

• Mesculin Greens (1/2 bag)
• Baby Spinach (1/2 bag)
• Carrots Julienne
• 1/2 sliced almonds
• 1 cup crumbled goat cheese
• 1/2 cup craisins

Directions:

• Combine ingredients
• Serve with a vinagrette dressing
• Add chicken if desired

Easy Shrimp Pasta

Difficulty: Easy

Submitted by: amelianguy

Serves 2

Ingredients:

• 1 lb. fresh or frozen shrimp, thawed & peeled
• 1/2 lb. whole wheat pasta (I like linguine best for this recipe)
• 2 tbsp. Extra Virgin Olive Oil
• 1/4 cup grated parmeasan cheese
• 1 tsp. minced basil
• 1 tsp. garlic powder
• Juice of 1 lemon
• 1 small roma tomato, diced
• Salt & pepper to taste

Directions:

• Boil pasta until al dente; drain.
• Skewer the shrimp and grill until done, or just saute them in a skillet with a little olive oil until pink. You can use the frozen pre-cooked shrimp if you like, if so, just heat through.
• Toss the pasta & shrimp together with olive oil, cheese, basil, garlic, & lemon juice. Salt & pepper to taste.
• Top with diced tomatoes and serve.

We're Back....

... after a bit of a hiatus, The Niner Recipe Exchange is back!!


The only change is that we will be running the exchange only once a month instead of every two weeks. Every two weeks just got to be a little overwhelming, so hopefully this will work out better for everyone.


Ok, on with the exchange!


Since summer is coming to an abrupt end, I'd like everyone to send in their favorite SUMMER RECIPE


*This will be considered the September Recipe*


A refresher on how this works since we haven't done it in a while:


When you send in your recipe, please include a difficulty rating (Easy, Moderate, Difficult). This should help you decide if you'd like to try out the recipe or not.


I will post recipes as they come to me, each recipe will get their own blog post. You can submit as many as you'd like and pictures are a big plus if you have them.


When you email your recipe, please put all the info in the body of your email rather than as an attachment. I've been having issues with pasting info from attachments and I've been needing to re-type a lot of the recipes I receive. It gets time consuming, so this would be much appreciated!


Please send your recipes to: ninerrecipeexchange@gmail.com Please include your Nest screen name when you submit your recipe!!


The next exchange will be held in 1 month.

Cinnamon Lovers Apple Pie with Crumb Topping

Submitted by: tarmar

Difficulty Rating: Easy

INGREDIENTS:

• 1 Pillsbury crust 

Filling:

• 5-6 Granny Smith apples (if using a deep dish pan, use 6-8 apples)
• 3/4 cup sugar
• 1 tbsp cinnamon

Crumb Crust:

• 1/2 cup sugar
• 3/4 cup flour
• 1/3 cup softened butter
• 1 tsp cinnamon

DIRECTIONS:

• Roll out crust and press into pie dish.
• Mix together sugar and cinnamon.
• Layer apples in dish, sprinkling cinnamon/sugar mixture over each layer until dish is full.

For crumb crust:

• Mix all ingredients together until crumbly. Top apples with crumb crust.
• Bake at 450 degrees for 10 minutes, then turn over to 350 degrees and bake for another 40 minutes.
• If necessary, cover pie with foil for last 10 minutes to prevent over browning crumb topping.

Cooking Light Pecan Oatmeal Pie

Submitted by: becs11048

Difficulty Rating: Easy

INGREDIENTS:

• 1/2 (15-ounce) package refrigerated pie dough (such as Pillsbury)
• Cooking spray
• 1 cup packed dark brown sugar
• 1 cup light corn syrup
• 2/3 cup regular oats
• 1/2 cup chopped pecans
• 2 tablespoons butter, melted
• 1 teaspoon vanilla extract
• 1/4 teaspoon salt
• 2 large eggs, lightly beaten
• 2 large egg whites, lightly beaten

DIRECTIONS:

• Preheat oven to 325°.
• Roll dough into an 11-inch circle. Fit into a 9-inch pie plate coated with cooking spray. Fold edges under; flute.
• Combine brown sugar and remaining ingredients, stirring well with a whisk.
• Pour into prepared crust.
• Bake at 325° for 50 minutes or until center is set.
• Cool completely on a wire rack.

Yogurt Pie

Submitted by: amelianguy

Difficulty Rating: Easy

INGREDIENTS:

• 2 - 8oz. yogurts (about 2 cups), any flavor. Blended works better than fruit on the bottom.
• 1 regular sized container (16oz?) Cool Whip
• Fresh fruit in the same fruit flavor as the yogurt (i.e. if you get strawberry yogurt, get strawberries. Blueberry yogurt, get blueberries etc.)
• 2 cups graham cracker crumbs and 1/2 cup melted butter OR
• 1 premade graham cracker crust

DIRECTIONS:

• If you're going to make your own crust, combine butter with graham cracker crumbs until moist. Press into pie plate.
• Combine yogurt and cool whip together until blended. Spread into pie crust.
• Garnish with fresh fruit, as much as you like.
• Refrigerate for at least 2 hours before serving.

Peanut Butter Pie

Submitted by: kelklump

Difficulty Rating: Easy

INGREDIENTS:

• ½ cup peanut butter
• 1 - 8oz cream cheese
• 1 cup powdered sugar
• 1- 8oz cool whip
• 1 graham cracker crust

DIRECTIONS:

• Cream together peanut butter and cream cheese. Add powdered sugar.
• Next add 4 oz cool whip.
• Pour into graham cracker crust and freeze for 15 minutes.
• Top with 4 oz whip cream and drizzle with chocolate syrup.
• Sprinkle with peanuts if desired.

Caramel Pie

Submitted by: lneuner09

Difficulty Rating: Easy

courtesy of Southern Living

INGREDIENTS:

• 14 oz can sweetened condensed milk
• a 9-inch ready made graham cracker crust (feel free to make your own if you’re ambitious)
• 8 oz container of whipped topping OR use recipe for homemade whipped cream (below)
• 1 oz bittersweet chocolate, shaved

DIRECTIONS:

• Pour milk into a 2-cup glass measuring cup, cover with aluminum foil.
• Place measuring cup in 3.5qt slow cooker.
• Carefully pour hot water in the slow cooker to reach the level of the milk in the measuring cup.
• Cover and cook on LOW for 9 hours. 
• Pour caramelized milk into crust, cool completely.
• Spread whipped topping over the pie, top with shaved chocolate.Chill for 2 hours before serving. 

From-Scratch Whipped cream

• 1 ½ cups whipping cream
• 1 ½ tbsp powdered sugar
• 2 tsp vanilla extract

Pumpkin Pie

Submitted by: lneuner09

Difficulty Rating: Easy

I've always used the recipe on the back of the pumpkin can.  I've never tried anything better, so don't fix it if it ain't broken! 

Courtesy of the Libby's pumpkin people.

 

INGREDIENTS:

• 3/4 cup white sugar
• 1 tsp cinnamon
• 1/2 tsp salt
• 1/2 tsp ginger
• 1/4 tsp cloves
• 2 large eggs
• 15oz can pumpkin
• 12oz can evaporated milk
• 1 unbaked 9-in (4 cup) deep dish pie shell (*work with 2 shallow pie crusts as well)
• whipped cream for topping

DIRECTIONS:

• Mix sugar, cinnamon, salt, ginger, and cloves in a small bowl.
• Beat eggs in a large bowl, stir in pumpkin and sugar mixture.  Gradually stir in evaporated milk.
• Pour into pie shell, make 425 for 15 minutes.
• Reduce oven temp to 350, bake for 40-50 minutes or until knife comes out clean.
• Cool for 2 hours. 

Recipe Exchange #5: PIE!

Send in your pie recipes!

When you send in your recipe, please include a difficulty rating (Easy, Moderate, Difficult). This should help you decide if you'd like to try out the recipe or not.

I will post recipes as they come to me, each recipe will get their own blog post. You can sumbit as many as you'd like and pictures are a big plus if you have them.

When you email your recipe, please put all the info in the body of your email rather than as an attachment. I've been having issues with pasting info from attachments and I've been needing to re-type a lot of the recipes I receive. It gets time consuming, so this would be much appreciated!


Please send your recipes to: ninerrecipeexchange@gmail.com Please include your Nest screen name when you sumbit your recipe!!


The next exchange will be held in 2 weeks.

Perfect Fried Chicken

Submitted by: michelle142

Difficulty Rating: Easy

This is another one of my Grandmas recipes.

INGREDIENTS:

• 2 1/2 to 3 lb. Chicken (with skin) - cut in pieces
• 1/3 cup evaporated milk
• 3/4 cup flour
• 3/4 cup crushed cornflakes
• 2 tsp salt
• 1/4 tsp pepper
• vegetable oil

DIRECTIONS:

• Wash Chicken
• Combine flour, cornflakes, salt and pepper into a small paper bag
• Dip chicken into milk, then place in paper bag
• Shake bag to coat chicken
• Cover the bottom of a skillet with vegetable oil
• Brown chicken over medium heat, turning as needed
• Cover and reduce heat to low and cook 40 to 45 minutes, turning occasionally
• Remove cover and cook 5 minutes longer to crisp

Crispy Oven Baked Chicken

Submitted by: michelle142

Difficulty Rating: Moderate

This is my Grandmas original recipe that she tweaked for years and years. I haven't perfected it yet (and neither has anyone else in my family), but when you do it right it's delicious. I've never had any other chicken quite like it.

INGREDIENTS:

• 1 1/4 cups crushed cornflakes
• 1 tsp onion power
• 1 tsp poultry seasoning
• 1 tsp paprika
• 1/2 tsp salt
• 1/2 tsp garlic powder
• 1/2 tsp marjoram
• 1/2 tsp pepper
• 1/4 cup lemon juice
• 1/4 French dressing
• 6 bone-in chicken breasts (skin removed)

DIRECTIONS:

• Preheat oven to 400 degrees
• Combine first 8 ingredients in a bowl
• In another bowl, combine lemon juice and french dressing
• Dip chicken in lemon/dressing mixture, then into the cornflake mixture
• Arrange in a 15x10x1 baking pan
• Bake 40 to 45 minutes

Hidden Valley Ranch Chicken

Submitted by: D74LeadinLady

Difficulty Rating: Easy

INGREDIENTS:

• 1/2 cup Hidden Valley Original Ranch Dressing
• 1 tablespoon All-Purpose Flour
• 1lb Boneless, Skinless Chicken Breast
• 1/4 cup Shredded sharp cheddar cheese
• 1/4 cup grated Parmesan Cheese

DIRECTIONS:

• Preheat oven to 375 degrees
• Combine dressing with flour in a shallow bowl.
• Coat each chicken with dressing mixture and place on ungreased baking pan.
• Combine cheddar and parmesan cheeses, sprinkle on chicken.
• Bake for 25 minutes.

Popcorn Chicken

Submitted by: D74LeadinLady

Difficulty Rating: Easy

AKA: Cheesy Baked Chicken from cooks.com

INGREDIENTS:

• One sleeve of Ritz Crackers
• 1lb of Chicken Tenders
• One Bag of Shredded Sharp Cheddar Cheese (Optional - we prefer without it)
• 2 Tablespoons Extra Virgin Olive Oil (divided)
• 1 tsp Pepper
• 1 tsp Parsley Flakes
• 1 tsp Salt

DIRECTIONS:

• Preheat oven to 350 degrees.
• Crush the sleeve of Ritz crackers in a large bowl until fine enough to use as breading
• Add pepper, salt and parsley flakes to the Ritz cracker breading, mix.
• Add one tablespoon of Extra Virgin Olive Oil to the bottom of the pan.
• Rinse each piece of chicken with water and roll each piece of chicken through the breading.
• Sprinkle extra breading over the top of the chicken in the pan.
• If using cheese, sprinkle cheese over the top of the chicken.
• Add 1 tablespoon of Extra Virgin Olive Oil to the top of the chicken.
• Bake for 30 minutes.

*Recipe also says it works great with pork, but I haven't tried it.