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I have a lot of recipe books that were given to me over the years and I receive a lot of magazines.  One of my favorite is Eating Well Magazine.  I have yet to find a recipe that I didn’t like.

This is a very simple recipe and one that I would advise making well before serving.  It can sit in your refrigerator for up to two days, but no longer.   It is great for those leftover chicken pieces, although the recipe calls for only white meat, I tried it with dark and light and it tasted great.  I had some tomatoes that were just at the point of maybe not using, too ripe for salads.  I used those and again tasted really great.

Make Ahead Tip: Cover and refrigerate for up to 2 days. Add more lemon and salt, if needed, just before serving.

RECIPE INGREDIENTS
1 1/2 pounds boneless, skinless chicken breasts, trimmed, or 3 cups shredded cooked chicken breast (skip Step 1)
4 cups broccoli florets
1 1/2 pounds medium tomatoes
2 teaspoons plus 3 tablespoons extra-virgin olive oil, divided
1 teaspoon salt
1 teaspoon freshly ground pepper
1/2 teaspoon chili powder
1/4 cup lemon juice

DIRECTIONS
Place chicken in a skillet or saucepan and add enough water to cover; bring to a simmer over high heat. Cover, reduce heat and simmer gently until the chicken is cooked through and no longer pink in the middle, 10 to 12 minutes. Transfer to a cutting board. When cool enough to handle, shred with two forks into bite-size pieces.

Bring a large pot of water to a boil, add broccoli and cook until tender, 3 to 5 minutes. Drain and rinse with cold water until cool.

Meanwhile, core tomatoes and cut in half crosswise. Gently squeeze out seeds and discard. Set the tomatoes cut-side down on paper towels to drain for about 5 minutes.

Place a large heavy skillet, such as cast-iron, over high heat until very hot. Brush the cut sides of the tomatoes with 1 teaspoon oil and place cut-side down in the pan. Cook until charred and beginning to soften, 4 to 5 minutes. Brush the tops lightly with another 1 teaspoon oil, turn and cook until the skin is charred, 1 to 2 minutes more. Transfer to a plate to cool. Do not clean the pan.

Heat the remaining 3 tablespoons oil in the pan over medium heat. Stir in salt, pepper and chili powder and cook, stirring constantly, until fragrant, about 45 seconds. Slowly pour in lemon juice (it may splatter), then remove the pan from the heat. Stir to scrape up any browned bits.

Coarsely chop the tomatoes and combine them in a large bowl with the shredded chicken, broccoli and the pan dressing; toss to coat.

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I used to make this a couple of times a month and take it into work as part of a pot luck luncheon.   I always had to make the recipe triple to accommodate everyone.  Use your imagination and your tastes to make it.  I will tell you not to use Thousand Island dressing, I tried it, not good.

Ingredients

* 1 lb ground beef
* 1 cup chopped lettuce (more or less to your liking)
* 1 cup chopped tomato (more or less to your liking)
* 1 cup cheddar cheese (more or less to your liking)

* 1 (1 1/4 ounce) package taco seasoning

* 1 (15 ounce) can ranch style beans (if you cant get these, you can also use any brand of chilli beans)

* 1 (16 ounce) bottle Catalina dressing (I have also used Ranch)

* 1 (12 1/2 ounce) bag Doritos

Directions

Fry ground beef and add taco seasoning.

Mix ground beef and ALL ingredients, except Doritos (unless you don’t mind soggy), in a large bowl.

Refrigerate.

Mix in Doritos and enjoy!

Note:This can be served room temperature or right from the fridge.  I also like to serve it warm and let people fill a tortilla shell with the mixture.  Try a little sour cream as a garnish!

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Amy West Kraska says:

DEATH BY CHOCOLATE CAKE

1 box German chocolate cake mix
1 can Eagle Brand sweetened condensed milk
1 pt. jar butterscotch or caramel ice cream topping
1 (12 oz.) container Cool Whip
3 Heath candy bars, crushed

Bake cake as directed on box in a 9″x13″ pan. Punch holes in hot cake with a fork. Mix together, the ice cream topping and Eagle Brand milk. Pour over the cake. Let cool. Cover with Cool Whip and crushed Heath bars. Keep refrigerated.

Awesome cake….loved every bite!

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I am in the mood for chocolate.  And as anyone knows when a woman is in the mood for chocolate, don’t stand in her way!

My husband is the baker in the family and he makes wonderful Chocolate Chip cookies.  He uses the recipes off the Nestle Tollhouse chips bag, but instead of using vanilla he uses real Almond extract, then adds pecans.  They are delicious.

But I am in the mood for something more chocolaty (is that even a word?).  Something that oozes chocoate and is so rich that eating one will satisfy my craving.  Of course, I will have to eat more as I don’t want them to go to waste.

So I am on a hunt for a chocolate recipe that is rich, googy, and says this chocolate is all you have been waiting for….got any suggestions?  Just post them in the comment section.

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