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Quick and delicious! Courtesy of the Total Recipe Search toolbar and AllRecipes.com

Ingredients

• 2 skinless, boneless chicken breasts
• 1/2 teaspoon olive oil
• 1/2 teaspoon minced garlic
• 1/4 teaspoon ground cumin
• 2 (14.5 ounce) cans chicken broth
• 1 cup frozen corn kernels
• 1 cup chopped onion
• 1/2 teaspoon chili powder
• 1 tablespoon lemon juice
• 1 cup chunky salsa
• 8 ounces corn tortilla chips
• 1/2 cup shredded Monterey Jack cheese (optional)

Directions

1. In a large pot over medium heat, saute the chicken in the oil for 5 minutes. Add the garlic and cumin and mix well. Then add the broth, corn, onion, chili powder, lemon juice and salsa. Reduce heat to low and simmer for about 20 to 30 minutes.
2. Break up some tortilla chips into individual bowls and pour soup over chips. Top with the Monterey Jack cheese and a little sour cream.

There’s still time left to BBQ! Get this one cookin’! Brought to you by the Total Recipe Search toolbar and Food.com

Ingredients

• 1/2 cup water
  
• 1/3 cup light soy sauce
  
• 1/4 cup vegetable oil
• 3 tablespoons lemon pepper seasoning
  
• 2 garlic cloves, minced
• 6 pork loin chops, fat removed

Directions

1. In deep bowl mix all marinade ingredients.
2. Marinate at least 2 hours.
3. Remove from marinade and cook over medium-high heat on greased grill for no more than 15 minutes or until done. Cooking time for second side is shorter by 1-2 minutes. 3/4″ or thinner, 5-6 minutes maximum per side, thicker than 3/4″ 6-7 minutes maximum per side. DO NOT OVER_GRILL, chops will become tough. After 2 minutes grilling on a side, rotate chops 45 degrees for even cooking. Turn over when juices pool on upper surface and meat appears to be cooked half-way through.

Fresh and green, to remind us of Summer. Courtesy of the Total Recipe Search toolbar and Epicurious.

Ingredients

• 3/4 pounds sliced portabella mushrooms
• 1/2 cup extra-virgin olive oil, divided
• 3 tablespoons red-wine vinegar
• 1 teaspoon Dijon mustard
• 10 cups mixed spicy greens such as mustard, arugula, tatsoi, mizuna, and watercress
• 1 cup coarsely grated aged Gouda cheese

Preparation

Preheat oven to 425°F with rack in middle.

Toss mushrooms with 3 tablespoon oil and 1/4 teaspoon each of salt and pepper in a bowl. Roast in 1 layer in a 4-sided sheet pan, turning once, until golden-brown and tender, about 15 minutes. Cool mushrooms.

Whisk together vinegar, mustard, 1/4 teaspoon salt, 1/8 teaspoon pepper, and remaining 5 tablespoons oil in a bowl until combined. Toss mushrooms, greens, and cheese with enough dressing to coat.

Rich, Dark and Delicious! Brought to you by the Total Recipe Search toolbar, and Epicurious.

Ingredients

• Nonstick cooking spray or unsalted butter for greasing
• 1 cup (8 oz/250 g) cold unsalted butter, cut into small cubes
• 2 cups (12 oz/375 g) semisweet chocolate chips, plus 1 cup (6 oz/185 g)
• 4 oz (125 g) bittersweet chocolate, chopped
• 3 large eggs
• 1 cup (8 oz/250 g) sugar
• 1 tbsp pure vanilla extract
• 3/4 cup (4 oz/125 g) all-purpose flour
• 1 tsp baking powder
• 1/2 tsp kosher salt
• 3/4 cup (1 1/2 oz/45 g) crisped rice cereal (optional)

Directions

1. Preheat the oven to 375°F (190°C). Lightly spray or grease a 9-by-12-inch (23-by-30-cm) baking pan with cooking spray or butter.

2. Combine the butter, the 2 cups chocolate chips, and the bittersweet chocolate in a metal bowl or the top pan of a double boiler and place over (not touching) simmering water. Heat, stirring, until all of the chocolate is melted and the mixture is smooth. Remove from the heat and let cool until still warm but not too hot to touch, about 5 minutes.

3. In a large bowl, combine the eggs, sugar, and vanilla and stir until well blended. Pour the egg mixture slowly into the warm chocolate mixture, stirring until thoroughly combined. Let cool to room temperature, about 15 minutes.

4. In a medium bowl, stir together the flour, baking powder, salt, the remaining 1 cup chocolate chips, and the crisped rice cereal, if using. Add to the cooled chocolate mixture and stir just until combined. Be careful not to overmix. Pour the batter into the prepared pan and smooth the top with a rubber spatula.

5. Bake just until a toothpick inserted into the center comes out clean, about 35–40 minutes. Be careful not to overbake. Transfer to a wire rack and let cool completely in the pan, then refrigerate until well chilled, about 4 hours. Cut into bars and serve. Store leftover bars in an airtight container at room temperature for up to 3 days.

Today’s recipe is courtesy of Total Recipe Search and Epicurious.

Ingredients

Preparation

Today’s recipe is courtesy of the Total Recipe Search toolbar and Epicurious.

Ingredients

Preparation

Today’s recipe comes to you courtesy of the Total Recipe Search toolbar and Food.Com

Ingredients

Directions

This delicious cake comes courtesy of the Total Recipe Search toolbar and AllRecipes.com

Ingredients

Directions

This one looks delicious! It’s courtesy of the Total Recipe Search toolbar, and Food.Com

Ingredients

Preparation