Recipes of the Week–August 1st

Great Green Bean Recipes can be found at: http://www.greenbeansnmore.com/green-bean-recipes.html

Stuffed Onion With Fava Greens from: http://reciperelay.com/stuffed-onions-fava-greens/
 
2 large white or yellow onions
1/2 cup roasted cashews
1/2 cup raisins
2 Tbs white wine
1 Tbs grapeseed oil
2 cups fava bean greens (substitute with spinach)
1/2 tsp salt
1 tsp curry powder
1/2 cup goat yogurt (optional)
2-3 slices toasted bread (I used garlic bread)
1/4 cup stock (veggie or chicken)
 
Cut tops of onions about 3/4 of an inch, cut bottoms just enough so that it can sit balanced on its own.
Core onions with a small spoon or melon baller, set remnants in a bowl for building your stuffing. The larger you can get your onion cavities the better. Try to get the sides down to two layers of onion.
Move cored onions to a oven safe pan and fill with 1/2 inch of water. Cover and bake at 450 degrees for 20-30 minutes.
While onions are cooking prepare stuffing by chopping remaining onion cores.
Add chopped onion to a fry pan with grapeseed oil, sauté over medium heat until translucent ~10 minutes.
Turn heat down and add white wine chopped cashews, raisins, curry powder and salt. Mix well and remove from heat.
Toast slices of bread. Chop bread and Fava bean greens into bite sized pieces.
In a medium bowl add bread, greens, and stock to onion mixture.
Remove onions form oven, drain liquid and let cool enough to handle. Spoon stuffing into soft onion cavities. Stuff until packed tight and overflowing. Turn oven heat down to 350 degrees and bake stuffed onions for 20 minutes. Remove from oven and top with a dollop of plain goat yogurt.

Jalapeño Poppers from: http://southernfood.about.com/od/jalapenochilerecipes/r/bl21220b.htm
Jalapeno peppers are stuffed with a cream cheese mixture then battered and deep fried to make delicious little appetizers.

•12 jalapeno peppers, sliced in half lengthwise, seeds removed
•8 ounces cream cheese, room temperature
•2 eggs, beaten
•2 tablespoons water
•dash salt
•1 cup plain dry breadcrumbs
•oil for deep frying
 

Fill jalapeno pepper halves with cream cheese and press halves back together. Combine eggs, water and salt. Dip jalapeno peppers into egg mixture and into breadcrumbs. Place on a cookie sheet and freeze for 2 hours. Heat oil in deep fryer to 370°. Deep fry peppers in batches for about 3 minutes, or until golden brown. Transfer jalapeno poppers to paper towels to drain.

Chicken with Jalapeno Cheese Sauce from: http://southernfood.about.com/od/chickenbreastrecipes/r/bl30202c.htm
Chicken breasts are baked then served with homemade jalapeno cheese sauce and nacho chips.
 
•1/4 cup chopped green bell pepper
•2 jalapeno peppers, finely chopped
•1 large clove garlic, minced
•1 tablespoon canola oil
•4 boneless chicken breast halves
•2 tablespoons butter or margarine
•2 tablespoons flour
•1 1/2 cups milk
•1 cups shredded sharp Cheddar cheese, divided
•few drops hot pepper sauce, or to taste, or a dash of ground cayenne pepper
•1/4 teaspoon salt
Combine bell pepper, jalapeno pepper, garlic, and olive oil. Place chicken breasts in a shallow baking pan sprayed lightly with nonstick cooking spray; add pepper and oil mixture. Bake chicken at 350°, uncovered, 20 minutes.
While chicken bakes, melt butter or margarine in saucepan. Add flour and stir for 1 minute. Whisk in milk, stirring until sauce starts to thicken. Remove from heat; stir in Cheddar cheese, hot pepper sauce, salt, and pepper.
Pour sauce over chicken. Continue baking, uncovered, for 15 to 20 minutes longer, or until chicken is done and juices run clear. Remove chicken from oven; turn oven to broil. Return chicken to oven; broil just until lightly browned. Arrange on a serving platter with cheese sauce spooned over chicken breast halves. Garnish with jalapeno pepper rings and nacho chips, if desired.

Tomato and Basil Quiche from: http://allrecipes.com/Recipe/tomato-and-basil-quiche/detail.aspx
 
•    1 tablespoon olive oil
•    1 onion, sliced
•    2 tomatoes, peeled and sliced
•    2 tablespoons all-purpose flour
•    2 teaspoons dried basil
•    3 eggs, beaten
•    1/2 cup milk
•    salt and pepper to taste
•    1 (9 inch) unbaked deep dish pie crust
•    1 1/2 cups shredded Colby-Monterey Jack cheese, divided
 
Preheat oven to 400 degrees F (200 degrees C). Bake pie shell in preheated oven for 8 minutes.
Meanwhile, heat olive oil in a large skillet over medium heat. Sauté onion until soft; remove from skillet. Sprinkle tomato slices with flour and basil, then sauté 1 minute on each side. In a small bowl, whisk together eggs and milk. season with salt and pepper.
Spread 1 cup shredded cheese in the bottom of pie crust. Layer onions over cheese, and top with tomatoes. Cover with egg mixture. Sprinkle top with remaining 1/2 cup shredded cheese. Bake in preheated oven for 10 minutes. Reduce heat to 350 degrees F (175 degrees C), and bake for 15 to 20 minutes, or until filling is puffed and golden brown. Serve warm.