Recipe(tried): This Weeks Winners - Stuffed Spinach Shells, Perch w/ Mustard Butter, Simple Vegetarian Chili, Grilled Chicken w/ Citrus Salsa, Roasted New Potatoes w/ Garlic & Tomatoes, Hot Chili Pie

*** This Weeks Winners ***

# 1 - Stuffed Shells

One of the easiest versions of Stuffed Shells I've ever made.
Mix together a few ingredients, cook the shells, stuff them,
bake them. Easy, quick and soooo delicious.

Stuffed Spinach Shells
Recipe By : RisaG
Serving Size : 2

1/2 10 oz pkg frozen spinach -- thawed & squeezed dr
1/4 cup feta cheese -- crumbled
1/4 cup small curd cottage cheese -- drained a bit
1/8 cup egg substitute
14 jumbo pasta sheels
8 oz no-salt added tomatoes -- undrained
2 tbsp tomato paste
1 tsp dried Italian seasoning
1/2 tsp coarse salt
1/4 tsp garlic powder
1/2 cup mozzarella cheese -- shredded

Put up a big pot of water. When at a boil, put iin pasta shells and cook for allotted time. Drain.

While cooking pasta, combine spinach, feta cheese, cottage cheese and egg substitute in a small bowl. When pasta is cooked, spoon spinach mixture into shells. Place in a lightly greased 8" baking dish or spoon some of the sauce on the bottom of the pan and then place the shells on top of that (if watching weight).

Combine tomatoes, tomato paste, Italian seasoning, salt and garlic powder in a small saucepan. Bring to a boil. Reduce heat, simmer 5 minutes. Pour over stuffed shells.

Bake shells, covered, at 350 F for 20 minutes. Uncover, sprinkle mozzarella cheese over top and finish baking for 10 minutes until mozzarella is bubbly. Yield: 4 small servings or 2 large.

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# 2 - Fish - Two Fat Ladies-Style

This recipe is adapted from Two Fat Ladies- Full Throttle. Full of their
true enthusiasm for food. Sounds just like they are talking to you.
I got the idea for the butter sauce and the style of roasting from them.
I couldn't find pretty salmon at the store so I bought my new favorite -
fresh perch fillet from Lake Victoria - and just cooked it in a similar
manner. Came out terrific. Served with a rice pilaf and some sauteed
green beans with garlic and a salad.

Roasted Perch with Mustard Butter
Recipe By : RisaG
Servings: 2

2 perch fillets -- about 1 lb
1/4 cup butter
1 1/2 tsp wholegrain mustard (generous)
2 level tsp dried dillweed or -- OR
1 tsp dried dillweed -- and
1 tsp fresh dillweed -- chopped
salt and freshly ground black pepper

Preheat oven to 450 F. Place perch fillets skin-side up in a shallow baking pan. Roast fish for 5 minutes.

Meanwhile, gently melt the butter in a small saucepan. Remove from heat and stir in mustard and dil. Season to taste with salt and pepper.

Remove the perch from the oven and baste with mustard sauce. Return to oven and roast for another 5 minutes.

Check for doneness with a fork. If not flaky, roast for another minute or so. Also check for seasoning.

To serve: Place rice on the bottom of the place. Spread it out in a circle. Place one fish fillet on top. Drizzle mustard butter on top and around plate.

Serving Ideas : rice pilaf & sauteed green beans

NOTES : Original recipe from Jennifer Patterson in Two Fat Ladies - Full Throttle. Original recipe called Roasted Salmon with Scallops and Mustard Butter. They added scallops after roasting salmon for 15 minutes. Then the roasted it for another few minutes until done. The Two Fat Ladies served it sliced, on top of spinach or arugula and they spooned the sauce over.

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# 3 - Vegetarian Chili For A Cold Night

A simple chili that took very little time to make. Very tasty too. Served
with some white rice and garnished with yellow tomato, onion and cilantro.

Simple Vegetarian Chili
Recipe By : RisaG
Servings: 4

1 tsp vegetable oil
1 lg onion -- chopped
1 green bell pepper -- chopped
1 red bell pepper -- chopped
1 jalapeno or hot wax pepper -- chopped
1 14.5 oz can diced tomatoes -- undrained
1/4 cup salsa
1 tbsp New Mexican or Ancho chile powder
1 1/2 tsp ground cumin
1 16 oz can pinto beans -- drained & rinsed
1 8 oz can whole kernel corn -- drained & rinsed
1 cup Cheddar cheese -- shredded (4 oz)
Garnishes:
1/2 lg yellow tomato -- chopped
1/2 lg onion -- chopped
cilantro -- chopped
sour cream

In a deep pot (Dutch oven or stockpot), heat oil. When hot, cook onion and garlic together until onion is soft and garlic is a little fragrant. Be careful not to burn garlic. Add peppers and hot peppers and cook until slightly soft, about 5 minutes or so. Add tomatoes, salsa, New Mexican powder, and cumin. Return to a boil. Reduce heat; simmer, stirring occasionally, 15 minutes or until mixture is slightly thickened.

Add beans and corn; simmer, stirring occasionally, at least 5 minutes or so or to desired consistency. Serve over rice, garnished with tomato, onion, cilantro and sour cream.

Serving Ideas : white rice

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# 4 - Grilled Chicken w/Orange Salsa

This was terrific and not too spicy. Perfect for DH. I marinated the chicken
for less time than the recipe called for and it was still quite good. I made
some roasted potatoes with some garlic for side dish. Really yummy. Served with
salsa on the side. Very good.

Grilled Chicken with Citrus Salsa (GF Grill)
Recipe By : RisaG
Servings: 2

Marinade:
1/2 cup orange juice -- pref fresh
1 tbsp lime juice -- fresh
1 dried chile -- arbol is nice*
1/2 cup tomato salsa
1/8 cup vegetable oil
1/2 tsp kosher salt
Chicken:
3 skinless boneless chicken breast
Salsa:
2 oranges -- peeled
1/2 cup cilantro -- chopped
1 jalapeno or similar pepper -- minced
1 small onion -- chopped
1/8 cup olive oil
1/8 cup red wine vinegar
1/2 tsp kosher salt
1/4 tsp freshly ground black pepper

To make marinade: In a small saucepan, combine orange juice, lime juice and chile. Bring to a boil over medium heat. Reduce heat to low and simmer 5 minutes, until chile is soft and plumped up. Remove from heat and let cool. Add salsa, oil and slat and puree with hand blender until smooth. If you don't have a hand blender, pour whole mixture into a blender or food processor and process until smooth.

For chicken:
Trim fat from chicken. Make a few slits in chicken with a knife. Place in a large re-sealable bag. Pour marinade over chicken, seal and refrigerate for at least 3 hours, preferably more.

Preheat GF Grill. When hot, spray with some cooking spray. Place chicken on grill. Close and cook for 5 minutes. Remove from machine & unplug.

For salsa:
Peel oranges and separate into segments. Cut each segment into 3 pieces. Put orange chunks and juices in a medium bowl.

Add remaining ingredients and stir to mix well. Serve at once.

Risa's notes:
* I didn't use arbol. I used a dried thai dragon. * Exported from MasterCook *

Risa's Roasted New Potatoes with Garlic & Tomatoes
Recipe By : RisaG
Servings: 2

1 lb small new potatoes -- washed & dried
4 cloves garlic -- sliced thickly
6 grape tomatoes or cherry tomatoes
salt
rosemary infused oil

Preheat oven to 375 F.

Sprinkle a bit of rosemary infused oil in the bottom of a 13x9" baking pan. Sprinkle with a touch of salt. Place washed potatoes (if a bit large, cut in 1/2), garlic and tomatoes in pan. Swirl to coat. Sprinkle a bit more oil on top and a bit more salt (if desired).

Place in a 375 F oven for 1/2 hour. Every 10 minutes, shake the pan a bit to get stuck potatoes off bottom and to prevent burning (especially the garlic). Potatoes are done when poked with a knife and the end goes in easily. - - - - - - - - - - - - - - - - - -

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# 5 - Chili Pie

I cut this recipe in half. It called for making 2-9" pies.
It was quite good. If you want it spicier, substitute a different
chile for the chipotles. Chipotles en adobo can be found in
most supermarkets these days. It comes in a small can - 8 oz usually.
If you can't find it in your local market, try a specialty shop or
a latin market, if there is one near you. They have a wonderful smokiness
and flavor that can't be beat.

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Hot Chili Pie
Recipe By : Biker Billy's Freeway-A-Fire by Bill Hufnagle
Servings: 4

1/8 cup olive oil
1 med onion -- diced
1 chipotle chile packed in adobo -- minced
1 tbsp garlic -- chopped
1 tbsp liquid smoke flavoring
1/4 tsp ground cumin
1/4 tsp ground coriander
1/2 tbsp dried parsley
1/2 tbsp dried cilantro or
1 tbsp fresh cilantro -- chopped
1/4 tsp salt
1/4 tsp freshly ground black pepper
1/8 cup water
1 16 oz can red kidney beans -- drained & rinsed
1 16 oz can cannellini beans -- drained & rinsed
1 28 oz can tomatoes -- chopped w/juice
1 pkg pie crust mix -- OR
1 pre-made pie crust
1 1/2 cups mild cheddar cheese

Heat the olive oil in a large skillet over high heat. Add the onion and chiles and cook until the onions are golden brown, 6-8 minutes. Add garlic and cook for 1 minute. Add liquid smoke, cumin, coriander, parsley, cilantro, salt, pepper and water and stir well. Cook until the liquid is gone and the onions begin to fry again. Add the beans and stir well. Cook until the mixture begins to stick to the pan, 6-8 minutes. Add tomatoes, stir well and bring to a boil. Reduce the heat to medium, Simmer, stirring often, until the sauce thickens, about 30 minutes. Remove from the heat and let cool to room temperature (if the filling is hot it will melt the pie crust during assembly). Add the cheese and stir until well blended.

Preheat the oven to 450 F. Prepare pie crust mix according to package directions for 1-9" pie crust. Line 1-9" pie pan with the crust and flute the edges by pinching between your thumb and forefinger. Pour filling mixture into pie crust and cover equally with cheese. Bake until the cheese is melted and the crust is golden brown, 15-20 minutes. Serve warm, cut into wedges.

Serving Ideas : salad or cooked vegetable
RisaG