Pineapple Chicken Kabobs/Pineapple Pork Kabobs

1 lb Boneless, skinless Chicken Breast, cut into 1 inch cubes
1 lb Pork Tenderloin or thick cut chops, cut into 1 inch cubes
1/2 cup veggie oil
2 Tbsp Original Mrs. Dash, divided
2 Tbsp Ground Ginger, divided
1 lime, havled
1 can pineapple chunks, drained (or more)
Bamboo Skewers
2 gallon size Zip-loc bag

In one Zip-loc bag add Chicken, 1/4 veggie oil, 1 Tbsp Mrs. Dash, 1 Tbsp Ground Ginger and lime juice from a hal. Squeeze out all air & zip bag. Massage bag so all seasonings coat meat.

Repeat with Pork and rest of ingredients in other Zip-loc bag.

Let these marinate for at least an hour. Soak bamboo skewers while meat is in the marinade.

Remove chicken from bag & discard the marinade. Assemble the kabobs alternating chicken and pineapple chunks. Repeat with pork and pineapple.

Grill or broil kabobs until meat is done.
Serve over rice.

Baja Fish Tacos

1/2 cup sour cream
1/2 cup mayo
4 Tbsp & 1/4 tsp of Southwest Seasoning
4 tilapia fillets (about 1 pound)
2 Tbsp. vegetable oil
2 Tbsp. lemon juice
1 package flour shells (10- 12 count)
3 cups of cabbage slaw mix
1 can of Rotel Mexican with lime juice & cilantro


Combine sour cream, mayo, 2 Tbsp of Southwest Seasoning in a small bowl. Combine vegetable oil, lemon juice and 2 Tbsp. of seasoning in a medium bowl, then toss to coat the tilapia. Heat a large skillet over medium high heat, place fillets and marinade in skillet and cook for 4-5 minutes or until fish flakes easily with a fork. Mix cabbage slaw, Rotel (un-drained) and the remaining 1/4 tsp. of seasoning in a medium bowl. Flake the tilapia and fill taco shells. top with cabbage slaw and the sour cream mixture

Joey's Bacon Potatoes

Since this recipe is based off of how many potatoes I use, I will just list the ingredients. This recipe is of Joey's creation, hence the name. He told me what he wanted in them and I made it and have made it many times since it's creation in the laboratory of my kitchen.

Potatoes
Green Onions
Sour Cream
Cobly Jack Cheese, grated
Bacon, cooked and crumbled
2 tbsp butter

Peel, cube and cook potatoes until you can break them with a wooden spoon.
While the potatoes boil, slice the green onion and cook in a little of the bacon grease. Do not cook long, just enough to soften the onions. Remove from heat and mix with the bacon.
Mash the potatoes with a potato masher. Add 2 tablespoons of butter and mix into the potatoes well.
Add enough sour cream until the potatoes are creamy.
Add pepper to taste.
Add cheese to taste and mix well.
Pour potatoes in a casserole dish and place in oven until cheese has melted

Mini Onion Quiches -Paula Deen

Yields: 18
¾ cup crushed saltine crackers 2 eggs
4 tbsp (½ stick) non-salted butter, melted

1 cup milk
1 cup chopped green onions ½ tsp salt
2 tbsp non-salted butter ¼ tsp pepper
1 cup grated Swiss cheese

1. Preheat oven to 350°.
2. Combine cracker crumbs and melted butter.
3. Divide crimbs amount mini muffin tins that have been sprayed with no-stick cooking spray.
4. Sauté onion for 10 minutes in the 2 tablespoons butter.
5. Cool, then divide evenly on top of cracker crumbs.
6. Beat eggs; add milk, salt, pepper and Swiss.
7. Pour by spoonfuls on top of onion in tins. Do not fill to top, as they will over run.
8. Bake until set, about 15-20 minutes. They will be lightly golden in color. Do not over bake.
9. May be stored in refrigerator or freezer. Warm in oven before serving.

Quiche Aux Oignons (Onion Quiche)

Julia Child, Mastering the Art of French Cooking, Vol. 1, page 150

2lbs. minced onions (about 7 cups)
3 Tbsp butter
1 Tbsp Oil
1 1/2 Tbsp Flour
2 eggs OR 3 yolks
2/3 cup whipping cream
1 tsp salt
1/8 tsp pepper
Pinch of nutmeg
2 ounces (1/2 cup) grated Swiss cheese
An 8-inch partially cooked pastry shell on a baking sheet from pg 146
1 Tbsp butter cut into pea-sized dots

Cook the onions in a heavy skillet with the oil and butter over very low heat, stirring occasionally until they are extremely tender and golden yellow. This will take about an hour.

Sprinkle with the flour, mix well and cook slowly for 2 to 3 minutes. Allow to cool slightly.

Preheat oven to 375 degrees.

Beat the eggs or yolks in a mixing bowl with the cream and seasonings until blended. Gradually mix in the onions and half of the cheese. Check seasoning. Pour into tart shell. Spread the rest of the cheese and distribute the butter over it. Bake in upper third of preheated oven for 25 to 30 minutes until quiche has puffed and browned.

(I use like alot more cheese cause I like cheese and I used a frozen pie crust. ~Mande)

Bacon Swiss Bread

Bacon Swiss Bread

1 loaf (1lb) French or Italian Bread (about 20 inches)

1 stick butter, softened

1 bunch green onions, chopped

4 Tbsp French's Yellow Mustard

8 ounces Swiss Cheese

1lb Bacon

Cut bread into 1 inch thick slices, leaving slices attached at bottom. In a bowl, combine butter, mustard & onions until well blended. Spread butter mixture on both sides of each slice of bread. Cut each cheese slice diagonally to make 2 triangles then place each piece of cheese between each slice of bread. Cut bacon in half lengthwise and drape over each slice of bread making sure all the bread is covered with bacon. Place the loaf on a double thickness of heavy-duty foil. Bake at 400 degrees for 20-25 mintues or until bacon is crisp.

Olive Garden's Bruschetta

Julie LOVES this stuff...
Bruschetta al Pomodoro