Thursday, April 8, 2010

New Recipes at Our New Home

The Flagging Chef has moved to Please visit our new site for new recipes.

Friday, August 14, 2009

Edamame Salad


1 pound shelled edamame
1 T sesame seed oil
1 T rice wine vinegar
2 T soy sauce
1 t chili sauce
1/4 c sliced almonds, toasted
2 green onions, chopped
1/4 cup fresh basil, chopped
1/4 cup fresh mint, chopped


Cook edamame according to package directions. Drain and let cool. Mix everything else in a bowl. Toss edamame in dressing to coat.

From Closet Cooking
Submitted by Shelli

Monday, July 20, 2009

Chile Rellanos Bake


1 26 oz. can roasted and peeled green chiles (or use about 24 roasted and peeled green chiles.)
4 cups grated cheese
1/2 cup very thinly sliced green onions
5 eggs
1/2 cup fat-free or low-fat milk
1/2 tsp. ground cumin
1/2 tsp. chile powder


Put green chiles in a colander placed in the sink and let drain for about 15 minutes. While chiles drain, preheat oven to 375F.

Spray glass or crockery casserole dish with non-stick spray or olive oil. (I used a 9" X 13" dish, but anything close to that size will work.) Use your thumb to split open each chile, scrape out any lingering seeds, and make a flat layer of chiles covering the bottom of the dish. (I alternated every other chile facing the opposite way because they're slightly v-shaped.)

Top chiles with half the grated cheese, then sprinkle on green onions. Make another layer of flattened chiles, followed by the rest of the cheese.

Put eggs into a bowl and beat well, then add milk, ground cumin, and chile powder, and stir until well combined. Pour egg-milk mixture over chiles and cheese, taking care to get it evenly distributed. (The egg-milk mixture will not completely cover the casserole.)

Cover dish with foil for the first 15 minutes of baking time, then remove foil and bake until mixture is bubbling and cheese on top is lightly browned, about 40 minutes total baking time. (You can cook it without the foil, but watch it carefully or the top will get too brown. Cooking time without foil will be slightly less.) Serves 6.

From Kalyn's Kitchen
Submitted by Shelli

10-Minute Salsa Chicken


1 tbsp olive oil
1 lb boneless, skinless chicken
6 tbsp salsa, divided
6 tbsp extra sharp cheddar, divided


Heat the olive oil in a large skillet. Wash the chicken and slice into two thin cutlets. Salt and pepper liberally.

Add the chicken to the pan and cook for about three minutes on each side until cooked through. Place 1 tbsp of salsa on each piece and spread it along the length of the chicken. Cover and cook for one minute.

Remove the cover and sprinkle each chicken piece with 1 tbsp cheddar cheese. Cook and cook for one additional minute. Serves 4.

From Sarah's Cucina Bella

Submitted by Shelli

Monday, June 29, 2009

Moving Day Crock Pot Sauerkraut Butt


1 (3-4 lb) pork butt
1 28 oz can sauerkraut
1 16 oz bottle barbecue sauce


Place butt in crock pot and pour kraut with juice over butt. Cook on low 8 hours or high 4 hours. Pour off excess liquid and stir in BBQ sauce. Serve on buns.

From RecipeZaar
Submitted by Shelli

Cabbage Casserole


1 lb lean ground beef
1 med red onion
1 small head cabbage, chopped
1 can tomato soup, undiluted


Brown ground beef and onion together. Place cabbage in large casserole. Spread beef and onions over the cabbage. Spread tomato soup over the beef. Cover and bake one hour at 350 degrees.

Note: 1/2 cup quick cooking rice can be added to the beef mixture but if you do this dilute the soup with 1 can of water.

Chickpea, Pesto, and Red Onion Salad


2 cups canned chickpeas, drained
3 T pesto
1 T olive oil
1-2 T lemon juice
3/4 c chopped red onion


In a bowl, whisk pesto, olive oil, and lemon juice together. Add chick peas and red onions and toss together. Best served at room temperature.

From RecipeZaar
Submitted by Shelli