½ C. whole wheat flour 1 ¼ Tbls. paprika 2 tsp. salt 2 cloves garlic, pressed 1 tsp. black pepper 2 tsp. onion powder 2 tsp. cayenne pepper 1 Tbls. dried leaf oregano 1 Tbls. dried thyme 3 boneless, skinless chicken breasts, cut in halves 1 Tbls. olive oil 4 Tbls. butter 3 C. shiitake mushrooms 1 C. Marsala 1 ½ C. chicken stock Salt and freshly ground black pepper 1 Tbls. capers 1 Lb. wheat pasta 1 10 Oz. package frozen peas Cook pasta according to directions, prior to draining, add peas and cook until peas are warmed through Pound chicken pieces flat. Place flour, paprika, salt, pepper, …

The holiday season is in full swing; shopping, wrapping and decorating full speed ahead. Now is most assuredly not the time for major appliance malfunction. But isn’t it always the way? In a moment of brilliance this week I decided to clean my ovens post-Thanksgiving and pre-Christmas.  I have one of those double oven ranges; both have gotten quite a workout over the last few weeks and were in need of cleaning. So after dinner one night this week I set them to self-clean mode. I found it a bit odd upon waking the next morning that the display was still in locked mode, but thought it would …

I am rather well known for cooking for an army; it is sort of a running joke in my family. Holiday cooking offers me license to revel in my culinary abundance, after all the leftovers are where creativity comes into play. Someday I’ll write a book called 1001 things you can do with your holiday leftovers. My girls and I have developed a routine for baking and cooking for Thanksgiving; Wednesday night they do the baking and I am the Sous-Chef de Cuisine and keep up with the dishes, Thursday the roles reverse and I do the cooking while they offer assistance. In keeping with the theme of …

I’ve never really been good at doing things by halves. I’m the all-in kind of gal. I’m working on a project at work that is nearing completion and causing long days, late nights and working some Saturdays. On top of that, I started back to school in September and can’t believe that the semester is nearly over and that Thanksgiving is next week! I love making Thanksgiving dinner; with my friends and family gathered around, chopping slicing and laughing. It is an all-day food fest in my kitchen followed by a lazy afternoon of football and making Turkey soup. As I sit gazing over my laundry …

4 – 6 oz. per person ½ C. white wine ½ C. chicken stock Garam Masala seasoning Sprinkle Garam Masala on the salmon, let sit for 30 minutes Add wine and chicken stock to a large stainless skillet Place salmon, skin side down, in skillet. Cook covered over high heat for 8 – 10 minutes Let rest for 2 – 3 minutes and serve Perfect parings – Black rice with sautéd mushrooms and steamed baby carrots with scallions Serves one per 4 – 6 oz. portion

I am the first to admit that I love a zany busy schedule; I thrive on it. Couple that with my love of entertaining and cooking and it has been a perfect week for me. We have some friends in from France; two teachers that are accompanying 24 students from Strasbourg on an exchange with North Andover High School.  The program is in its seventh year and I have been involved to some degree or another since the beginning. I truly enjoy hosting the teachers and the few minutes we can squeak in during their busy stay. I usually reserve all of my time during their visits so that I can dedicate my …

This was so tasty and easy to put together 3 Lbs. Country style ribs, cut apart 2 C. beef broth ¼ C. mustard ½ C. honey ½ C. BBQ sauce ¼ C. tamari (soy sauce) ¼ C. maple syrup 1 Tbls. chili powder Place ribs on crockpot Mix all other ingredients together and pour over ribs – they should be covered Cook on low for 8 hours Serves 4 – 6

Savory Pork Roast 3 Lbs. pork tenderloin 2 Tbls. olive oil 4 cloves garlic, minced 1 shallot, minced 2 Tbls. rosemary 2 Tbls. thyme 2 Tbls. sage 1 Tbls. parsley Pre heat oven to 375 Place pork roast in roasting pan, cover with oil Combine all other ingredients, spread over roast Place roast in oven for 2 hours or until internal temperature is 170; rest 10 minutes, slice and serve Serves 6  

1.5 lb. boneless, skinless chicken, cubed 5 carrots, sliced 2 stalks celery, sliced 2 peppers, sliced 1 large can of mandarin oranges (14 oz.) 2/3 C. barley 1/3 C. red lentils 2 ½ C. chicken stock 2 Tbls. grated ginger 1 Tbls. sugar 1 Tbls. molasses 1 tsp. allspice 2 tsp. red pepper sauce 1Tbls. cornstarch Dissolve corn starch into chicken stock Add all ingredients to crockpot and cook on low for 7 – 8 hours Serve over brown rice Serves 5 – 6  

2 (2 pound) boneless pork loin roast seasoning salt to taste 2 cups apple cider 1/2 cup apple butter 1/4 cup brown sugar 2 tablespoons water 1/4 teaspoon ground cinnamon 1/4 teaspoon ground cloves Season the pork loins with seasoning salt, and place them in a crockpot Add Apple cider Mix remaining ingredients together and spread over pork Cook on low for 6 -8 hours

Back to school time always reminds me that it is time to pick up the pace. No more languid summer days with the kids at the lake. No more lazy days of sun and fun. Labor Day means it is time to get back to business. Oh! Wait! Mine are all nearly grown; two have “big girl” jobs and the little one is going back to college! So we didn’t get to have the lazy, languid days this summer. This year we did the hustle. Neither here, nor there though, fall is just around the corner. Somehow that always means the crock pot for dinner and easy food for breakfast. Lately we all seem to jockey for the …

Wendi's Kitchen has been busy this week! North Andover Patch's favorite chef, Wendi Roy, has provided us with five fantastic recipes throughout this week. If you need ideas for meals, there's no need to look any further, because the chef of Anyone Can Cook has you covered. If you create one of these dishes at home, take a picture and upload it directly to this article! We would love to see how it comes out.   Roasted Orange Chicken: Grab some orange soda and get to work on this delicious chicken dish. Only four ingredients are needed, and you're on your way! Seafood Stuffed Colossal Shrimp: …

Ingredients: 1/3 Lb. Butter 2 Lbs. peeled and deveined shrimp 6 cloves garlic 1 Tbls. parsley 1 tsp. rosemary 1 tsp. sage Directions: Melt butter in a large skillet over medium high heat, add garlic and cook until garlic becomes soft Add shrimp and cook until shrimp begin to become pink, lower heat to low Add remaining ingredients and cook for 1 minute more --- Every day this week, expert chef Wendi Roy will have a delicious recipe for you to try out at home. Let us know how it comes out!

Ingredients: 36 Oz. blackberries 4 large nectarines, sliced ½ C. orange juice with pulp 1 ½ Tbls. vanilla 1 C. whole wheat flour 1 C. steel cut oats 2/3 C. packed brown sugar 3/8 C. sunflower oil ¼ C. honey 2 tsp. cinnamon 2 tsp. nutmeg Zest of one orange Directions: Preheat oven to 350 In a 9 x 11 baking dish mix blackberries, nectarines, orange juice, orange rind and vanilla and set aside In a small bowl mix remaining ingredients until crumbly Sprinkle flour mixture over berry mix and bake for 30 minutes Serves 16 --- Every day this week, expert chef Wendi Roy will have a delicious recipe …

Ingredients: 1 C. whole wheat flour 2 C. Steel cut oats 1 teaspoon salt 1 teaspoon baking soda 1 teaspoon baking powder 3 teaspoons ground cinnamon 2 eggs 1 cup vegetable oil 1 1/4 cups white sugar 1 C. honey 3 teaspoons vanilla extract 2 cups grated zucchini ¼ C. avocado 1 cup chopped almonds Directions: Grease and flour two 8 x 4 inch pans. Preheat oven to 325 degrees   Sift flour, oats, salt, baking powder, soda, and cinnamon together in a bowl Beat eggs, oil, vanilla, honey and sugar together in a large bowl. Add oat mixture to the creamed mixture, and beat well. Stir in zucchini, avocado…

Ingredients: ½ Lb. thick cut bacon 1 Lb. colossal shrimp ½ Lb. seafood stuffing ¼ C. honey ¼ C. BBQ sauce Directions: Preheat oven to 400 Slice open shrimp and add a tsp. of stuffing Wrap shrimp in ½ slice of bacon; place on a baking dish Combine honey and BBQ sauce; brush each shrimp with combination Bake for 15 – 20 minutes or until bacon is cooked; serve warm --- Every day this week, expert chef Wendi Roy will have a delicious recipe for you to try out at home. Let us know how it comes out!

Ingredients:  1 Whole roaster chicken 1 Orange 2 Cans orange soda 1 Tbsp. corn starch Directions: Pre heat oven to 350 degrees Slice orange into wedges and insert into clean cavity of chicken Place on a roasting rack and fill bottom of the pan with soda Bake at 350 until chicken is cooked, basting occasionally Remove Chicken to a cutting surface, rest 5 minutes before carving Mix pan drippings with cornstarch in a small saucepan and cook over medium high until sauce thickens Serve sauce over sliced chicken --- Every day this week, expert chef Wendi Roy will have a delicious recipe for you to …

With the heat index off the charts no one, not even me, wants to be spending a lot of time in the kitchen today. My recommendation; marinate some chicken this morning and chop up my Corfetti salad, stick it in the fridge and you’ll be ready for a light dinner when it’s time. Cornfetti Salad 2 Plum tomatoes, diced 1 Red pepper, diced 1 Red onion, diced 6 fresh basil leaves, minced 5 ears corn, remove corn from husks 14 oz. can black beans, drained 1/8 C. walnut oil 2 Tbls. white wine vinegar Combine all ingredients in a large bowl, mix well and refrigerate 2  - 4 hours Serve

Blueberry Cobbler   Filling: 6 C. fresh blueberries 1/3 C. Sugar 2 Tbls. Cornstarch 1 tsp. lemon rind Combine ingredients and place in 11 x 9 baking dish. Topping: 1 1/3 C. flour 2 Tbls. Sugar ¾ tsp. baking powder ¼ tsp. salt ¼ baking soda 5 Tbls. Butter 1 C. fat-free sour cream Combine ingredients to form a soft dough and spoon over filling and brush top with 2 Tbls. Milk and 1 tsp. sugar. Bake at 350 degrees for 50 minutes.

Sweet Herb Chicken 6 boneless, skinless chicken breasts 1/3 C balsamic vinegar 1/3 C brown sugar 2 garlic cloves, pressed 1 tsp. rosemary 1 Tbls orange marmalade 1 Tbls Dijon mustard Mix all ingredients together except chicken, set aside. Place chicken over medium high heat on the grill. Cook for 6 minutes, turn and baste with reserved glaze. Continue cooking for 6 minutes, turn and baste. Cook for 2- 3 minutes, turn and baste. Continue turning and basting at 2 minute intervals until chicken is done.