Yield: Serves 6
From the kitchen of Cookin Canuck. www.cookincanuck.com
Ingredients
1 1/2 lb. butternut squash, peeled, seeded & chopped into 1/2-inch pieces
3 1/2 cups chicken broth
1 1/2 lb. boneless, skinless chicken thighs
1 tbsp olive oil
1 medium yellow onion, finely chopped
1/2 tsp kosher salt
4 cloves garlic, minced
1 1/2 tsp dried oregano
1 can (14 oz) petite diced tomatoes
2/3 cup uncooked quinoa
3/4 cup pitted and quartered kalamata olives (Courtney omited these
Freshly ground black pepper, to taste
1/4 cup minced fresh flat-leaf parsley
Instructions
Steam the butternut squash until barely tender, about 10 minutes. Remove half of the squash pieces and set aside.
Steam the remaining squash until very tender, an additional 4 to 6 minutes. Mash this squash with the back of a fork. Set aside.
In a large saucepan set over medium-high heat, bring the chicken broth to a simmer.
Add chicken thighs, cover, and cook until chicken is cooked through, about 15 minutes.
Transfer the chicken thighs to a plate and allow to cool. Pour broth into a medium-sized bowl.
Return the saucepan to the stovetop and lower heat to medium. Add olive oil.
Add onion and cook, stirring occasionally, until onion is starting to turn brown, 8 to 10 minutes.
Add minced garlic and oregano. Cook, stirring, for 1 additional minute.
To the saucepan, add tomatoes, butternut squash pieces, mashed butternut squash. Stir to combine.
Stir in reserved chicken broth and quinoa. Bring to a simmer, cover and cook until the quinoa turns translucent, about 15 minutes.
Shred the chicken with your fingers or a fork.
Stir the chicken, olives and pepper into the stew and simmer, uncovered, to heat, about 5 minutes.
Stir in parsley and serve.
Wednesday, December 14, 2011
Candied Coconut Sweet Potatoes aka "Let's just skip dessert" (I can't believe I just typed that!)
Candied Coconut Sweet Potatoes
Recipe by Our Best Bites
4 C mashed Sweet potatoes (4 med sweet potatoes or abt 2 large sized cans)
6 Tbs Sugar
6 Tbs butter (no margarine), softened or melted
2 eggs, beaten
1/2 can Sweetened Condensed Milk (eyeball it)
1 t vanilla
Topping:
If you’re feeling naughty you can double this part :)
1 C brown sugar
1 C sweetened coconut flakes
6 Tbs melted butter
Note: You can make these up to a day or two ahead of time, just keep them well covered in the fridge and don’t put the topping on until just before baking.If using fresh sweet potatoes, preheat oven to 400 degrees. Prick each sweet potato with a fork and place on foil in the oven. Cook for 40-60 minutes or until tender.
Once they’ve cooled enough to handle, slice in half and scoop out the insides into a mixing bowl.
To the mixing bowl add in sugar, butter, eggs, sweetened condensed milk, and vanilla. Your butter should be soft enough to blend up easily so nuke it in the microwave before you add it to the bowl if you need to.
You could mash it all up by hand, but an electric mixer works great. I don’t like it completely pureed, so I mix it just until everything is incorporated but there are still some sweet potatoes in larger chunks.
Spread this mixture evenly into a 9 x 13 pan.
For the topping, combine brown sugar and coconut and then pour melted butter over and combine. Mmm…
Take a pinch of the buttery-sugary mixture and put it in your mouth. Chew. Swallow. Then sprinkle the rest evenly over the sweet potatoes in the pan.
Bake in a 350 degree oven for about 40-50 minutes. It will be more or less depending on the size of dish you use, whether you double the topping, etc. But the top should be nice and browned and bubbly so just keep an eye on it.
Recipe by Our Best Bites
4 C mashed Sweet potatoes (4 med sweet potatoes or abt 2 large sized cans)
6 Tbs Sugar
6 Tbs butter (no margarine), softened or melted
2 eggs, beaten
1/2 can Sweetened Condensed Milk (eyeball it)
1 t vanilla
Topping:
If you’re feeling naughty you can double this part :)
1 C brown sugar
1 C sweetened coconut flakes
6 Tbs melted butter
Note: You can make these up to a day or two ahead of time, just keep them well covered in the fridge and don’t put the topping on until just before baking.If using fresh sweet potatoes, preheat oven to 400 degrees. Prick each sweet potato with a fork and place on foil in the oven. Cook for 40-60 minutes or until tender.
Once they’ve cooled enough to handle, slice in half and scoop out the insides into a mixing bowl.
To the mixing bowl add in sugar, butter, eggs, sweetened condensed milk, and vanilla. Your butter should be soft enough to blend up easily so nuke it in the microwave before you add it to the bowl if you need to.
You could mash it all up by hand, but an electric mixer works great. I don’t like it completely pureed, so I mix it just until everything is incorporated but there are still some sweet potatoes in larger chunks.
Spread this mixture evenly into a 9 x 13 pan.
For the topping, combine brown sugar and coconut and then pour melted butter over and combine. Mmm…
Take a pinch of the buttery-sugary mixture and put it in your mouth. Chew. Swallow. Then sprinkle the rest evenly over the sweet potatoes in the pan.
Bake in a 350 degree oven for about 40-50 minutes. It will be more or less depending on the size of dish you use, whether you double the topping, etc. But the top should be nice and browned and bubbly so just keep an eye on it.
Wednesday, December 7, 2011
Yellow Curry with Chicken (adapted from an Epicurious recipe)
Michelle, this works great with tofu too. :) And it's non dairy b/c it's coconut milk.
1/2 teaspoon vegetable oil
1 1/2 lb chicken (whatever you like, breast, thighs, whatever)
1 cup thinly sliced shallots
4-5 tablespoons yellow or green curry paste
1 can unsweetened coconut milk
3/4 cup chicken broth
2 all-purpose potatoes,(you can use sweet potatoes if you're feeling ambitious) peeled, quartered, and cut into 1/4-inch-thick slices
1 green bell pepper, cut into 1/4-inch-wide strips (red peppers are great too. I actually like to add both if I've got them)
1 teaspoon salt (or more if you're a Lisonbee. Mine needed salt.)
1/4 teaspoon ground white pepper
1. Heat a 14-inch flat-bottomed wok over high heat until a bead of water vaporizes within 1 to 2 seconds of contact. Swirl in the oil and add the chicken. Cook until juices run clear. Remove to a plate, leaving the pan drippings.
2. Add the shallots to the pan drippings, and cook over medium heat 2 to 3 minutes or until just softened. Add the curry paste and cook, stirring, 30 seconds or until fragrant.
3. Return the chicken to the wok and stir until well combined with shallots. Add the coconut milk and broth and bring to a boil over high heat, uncovered. Add the potatoes, bell pepper, salt, and pepper and stir to combine. Cover, reduce the heat to medium-low, and simmer 15 - 30 minutes until the potatoes are tender. I prefer my peppers a little under done so I add them in during the last 5 minutes but that's just a matter of taste.
Serve with fresh lime to squeeze over jasmine rice. And only jasmine rice. I really love brown rice but this is one occasion when I think it really does matter. Enjoy!
1/2 teaspoon vegetable oil
1 1/2 lb chicken (whatever you like, breast, thighs, whatever)
1 cup thinly sliced shallots
4-5 tablespoons yellow or green curry paste
1 can unsweetened coconut milk
3/4 cup chicken broth
2 all-purpose potatoes,(you can use sweet potatoes if you're feeling ambitious) peeled, quartered, and cut into 1/4-inch-thick slices
1 green bell pepper, cut into 1/4-inch-wide strips (red peppers are great too. I actually like to add both if I've got them)
1 teaspoon salt (or more if you're a Lisonbee. Mine needed salt.)
1/4 teaspoon ground white pepper
1. Heat a 14-inch flat-bottomed wok over high heat until a bead of water vaporizes within 1 to 2 seconds of contact. Swirl in the oil and add the chicken. Cook until juices run clear. Remove to a plate, leaving the pan drippings.
2. Add the shallots to the pan drippings, and cook over medium heat 2 to 3 minutes or until just softened. Add the curry paste and cook, stirring, 30 seconds or until fragrant.
3. Return the chicken to the wok and stir until well combined with shallots. Add the coconut milk and broth and bring to a boil over high heat, uncovered. Add the potatoes, bell pepper, salt, and pepper and stir to combine. Cover, reduce the heat to medium-low, and simmer 15 - 30 minutes until the potatoes are tender. I prefer my peppers a little under done so I add them in during the last 5 minutes but that's just a matter of taste.
Serve with fresh lime to squeeze over jasmine rice. And only jasmine rice. I really love brown rice but this is one occasion when I think it really does matter. Enjoy!
Thursday, December 1, 2011
Mexican Chopped Salad
This is a fave:
I put the dressing in a container and mix it with my immersion blender, I like the flavors totally mixed together. You could use a regular blender, or just mince the cilantro, garlic, and pepper and whisk it together. Toss and enjoy!
Mexican Chopped Salad
2 1/2 cups chopped romaine lettuce (I think I use more like 4 cups)
1 can (15.5 oz) black beans, rinsed and well drained
3/4 cup chopped seeded tomato
3/4 cup chopped peeled jicama
3/4 cup fresh corn kernels, uncooked (or frozen or canned)
Almost ripe avocado, diced
1 red bell pepper, chopped
1/4 to 1/2 cup crumbled cotija cheese
Honey-Lime Dressing
1/4 cup fresh lime juice
1/4 cup olive oil
2 tbsp honey
2 tbsp fresh cilantro (plus a little more to toss with the lettuce)
1 garlic clove, peeled
1 tsp jalapeño or serrano pepper (use canned for less heat)I put the dressing in a container and mix it with my immersion blender, I like the flavors totally mixed together. You could use a regular blender, or just mince the cilantro, garlic, and pepper and whisk it together. Toss and enjoy!
Tuesday, November 29, 2011
Dale's Puerto Rican (AT LONG LAST!!!!)
2 16 oz cans tomato sauce
2 16 oz cans of water
4 chicken breasts (at least)
chopped dried onions sprinkled enough to cover the surface of the liquid in a pot
1 bay leaf
20 shakes of a big jar of parsley
20 shakes of a big jar of oregano
20 shakes of a small jar of garlic salt
20 shakes of a small jar of garlic powder
20 shakes of a small jar of dried cilantro
15 shakes of a small jar of basil
15 shakes of a small jar of cayenne (crushed red pepper)
10 shakes of a small jar of onion salt
10 shakes of a small jar of celery salt
10 shakes of a small jar of paprika
5 shakes of a small jar of rosemary
5 shakes of a small jar of tarragon
5 shakes of a small jar marjoram
In a LARGE pot, put in tomatoes, water and spices. Turn on heat, bring tomato and water mixture to a boil. Put chicken in and cook until soft enough to cut into bite sized chunks (if using frozen. If using fresh, just cut into bite sized chunks right away). Reduce heat to a simmer. Put in two cans of pink, northern, cannellini or any other white bean for every can of tomatoes. Cook until the sauce reduces to taste. Stir pretty frequently.
This was dictated from Dale's own mouth and I secretly feel like I just stole the Declaration of Independence for posting it on the blog. It was done with Dale's permission, but I think I speak for everyone when I say THANK YOU DALE! I've been dying for this recipe since I first laid taste buds on it.
Start to finish, cook time is about 1 hour and 15 minutes.
2 16 oz cans of water
4 chicken breasts (at least)
chopped dried onions sprinkled enough to cover the surface of the liquid in a pot
1 bay leaf
20 shakes of a big jar of parsley
20 shakes of a big jar of oregano
20 shakes of a small jar of garlic salt
20 shakes of a small jar of garlic powder
20 shakes of a small jar of dried cilantro
15 shakes of a small jar of basil
15 shakes of a small jar of cayenne (crushed red pepper)
10 shakes of a small jar of onion salt
10 shakes of a small jar of celery salt
10 shakes of a small jar of paprika
5 shakes of a small jar of rosemary
5 shakes of a small jar of tarragon
5 shakes of a small jar marjoram
In a LARGE pot, put in tomatoes, water and spices. Turn on heat, bring tomato and water mixture to a boil. Put chicken in and cook until soft enough to cut into bite sized chunks (if using frozen. If using fresh, just cut into bite sized chunks right away). Reduce heat to a simmer. Put in two cans of pink, northern, cannellini or any other white bean for every can of tomatoes. Cook until the sauce reduces to taste. Stir pretty frequently.
This was dictated from Dale's own mouth and I secretly feel like I just stole the Declaration of Independence for posting it on the blog. It was done with Dale's permission, but I think I speak for everyone when I say THANK YOU DALE! I've been dying for this recipe since I first laid taste buds on it.
Start to finish, cook time is about 1 hour and 15 minutes.
Friday, November 11, 2011
Crock Pot Hawaiian Chicken
Crockpot Hawaiian Chicken Recipe - Haven't tried it yet. Just saw it and wanted to try it.
* 2 pounds skinless boneless chicken breast halves
* 1 can pineapple chunks, drained
* 1 can mandarin oranges, drained
* 1/4 cup cornstarch
* 1/4 cup brown sugar, packed
* 2 tablespoons lemon juice
* 1/4 teaspoon ground ginger
Cut the chicken into large bite-sized chunks. Put everything into your crockpot and stir it around until everything is mixed up. Cover it and cook on high for 3 hours or low for 5 to 6 hours. Serve with toasted coconut over rice.
* 2 pounds skinless boneless chicken breast halves
* 1 can pineapple chunks, drained
* 1 can mandarin oranges, drained
* 1/4 cup cornstarch
* 1/4 cup brown sugar, packed
* 2 tablespoons lemon juice
* 1/4 teaspoon ground ginger
Cut the chicken into large bite-sized chunks. Put everything into your crockpot and stir it around until everything is mixed up. Cover it and cook on high for 3 hours or low for 5 to 6 hours. Serve with toasted coconut over rice.
Tuesday, October 11, 2011
Harvest Soup (Parents Magazine)
1 T. olive oil
1/2 cup chopped carrot
1/2 cup chopped celery
1/3 cup chopped onion
1 1/2 lbs. butternut squash, seeded and cut into 1 inch cubes (about 3 1/2 cups)
1-2 medium apple, cored and cut into 1/2 inch pieces
4 cups low sodium chicken broth
Ground black pepper to taste (AND SALT!)
Croutons
In a big pot, heat oil on medium. Add carrots, celery and onions. Cook, stirring occasionally for 8 to 10 minutes or until dender and starting to brown. Add squash, apples and broth. Bring to a boil. Reduce heat. Simmer, uncovered, for 20 minutes or until squash and apples are tender. Cool slightly.
Puree soup in a blender of food processor (or with an immersion blender). Add salt, pepper and croutons. Makes about 6 cups.
1/2 cup chopped carrot
1/2 cup chopped celery
1/3 cup chopped onion
1 1/2 lbs. butternut squash, seeded and cut into 1 inch cubes (about 3 1/2 cups)
1-2 medium apple, cored and cut into 1/2 inch pieces
4 cups low sodium chicken broth
Ground black pepper to taste (AND SALT!)
Croutons
In a big pot, heat oil on medium. Add carrots, celery and onions. Cook, stirring occasionally for 8 to 10 minutes or until dender and starting to brown. Add squash, apples and broth. Bring to a boil. Reduce heat. Simmer, uncovered, for 20 minutes or until squash and apples are tender. Cool slightly.
Puree soup in a blender of food processor (or with an immersion blender). Add salt, pepper and croutons. Makes about 6 cups.
"Shush Kabobs" - sweet glazed apple meatballs (Parents Magazine)
1 cup bread crumbs
1/4 cup grated parmesan cheese
1 large egg, lightly beaten
1 medium apple, coarsly grated (Macoun or Jonathan apples recommended)
1 Tbs. Dijon mustard (I omitted this)
1/4 tsp. each salt and black pepper
1 Tbs. chopped parsley
1 lb ground turkey or chicken breast
2 tBS. vegetable oil
1/2 cup apple juice or cider (I used juice)
1/4 cup maple syrup
1 Tbs. balsamic vinegar (omitted because my crowd is vinegar haters)
1. In a large bowl, combine bread crumbs, cheese, egg, apple, mustard, parsley, salt and pepper. Mix well. Add turkey (or chicken) and fold into a wet mixture until just combined.
2. In a frying pan, heat oil on medium. Roll meat mixtur into 20 balls. Fry, turning frequently untill meatbballs are browned and cooked through, about 15 minutes. I baked these at 350 and we liked the yummy crispy outside it put on the meatballs. After baking them, I finished them directly under the broiler.
3. Glaze: In a pot, mix apple juice, maple syrup and vinegar. Simmer over low heat until reduced by half. About 15 minutes. Toss meatballs in glaze, thread three onto each kabob stick. Serves 4-6.
1/4 cup grated parmesan cheese
1 large egg, lightly beaten
1 medium apple, coarsly grated (Macoun or Jonathan apples recommended)
1 Tbs. Dijon mustard (I omitted this)
1/4 tsp. each salt and black pepper
1 Tbs. chopped parsley
1 lb ground turkey or chicken breast
2 tBS. vegetable oil
1/2 cup apple juice or cider (I used juice)
1/4 cup maple syrup
1 Tbs. balsamic vinegar (omitted because my crowd is vinegar haters)
1. In a large bowl, combine bread crumbs, cheese, egg, apple, mustard, parsley, salt and pepper. Mix well. Add turkey (or chicken) and fold into a wet mixture until just combined.
2. In a frying pan, heat oil on medium. Roll meat mixtur into 20 balls. Fry, turning frequently untill meatbballs are browned and cooked through, about 15 minutes. I baked these at 350 and we liked the yummy crispy outside it put on the meatballs. After baking them, I finished them directly under the broiler.
3. Glaze: In a pot, mix apple juice, maple syrup and vinegar. Simmer over low heat until reduced by half. About 15 minutes. Toss meatballs in glaze, thread three onto each kabob stick. Serves 4-6.
Monday, October 10, 2011
Clean Eating Pumpkin Pie Oatmeal
Ingredients
1 cup dry oats, cooked
1/2 cup pumpkin purée
1 tsp. pumpkin pie spice (no sugar added)
1 tsp. cinnamon
1/4 cup pecans per serving
Maple syrup to taste
Directions
Step 1 – Cook the oats according to package directions.
Step 2 – In the last 5 minutes of cooking (just take a guess, the oats should basically be pretty much done cooking), quickly stir in the eggs, being sure to stir vigorously so they get well-distributed. Then, stir in the pumpkin purée and pumpkin spice.
Step 3 – Put some oats in a bowl and top with pecans and maple syrup.
Eat and Enjoy!
1 cup dry oats, cooked
1/2 cup pumpkin purée
1 tsp. pumpkin pie spice (no sugar added)
1 tsp. cinnamon
1/4 cup pecans per serving
Maple syrup to taste
Directions
Step 1 – Cook the oats according to package directions.
Step 2 – In the last 5 minutes of cooking (just take a guess, the oats should basically be pretty much done cooking), quickly stir in the eggs, being sure to stir vigorously so they get well-distributed. Then, stir in the pumpkin purée and pumpkin spice.
Step 3 – Put some oats in a bowl and top with pecans and maple syrup.
Eat and Enjoy!
Saturday, September 24, 2011
Caramel Apple Cheesecake Bars - Paula Deen/ The girl who ate everything's recipe
Crust:
2 cups all-purpose flour
1/2 cup firmly packed brown sugar
1 cup (2 sticks) butter, softened
Cheesecake Filling:
3 (8-ounce) packages cream cheese, softened
3/4 cup sugar, plus 2 tablespoons, divided
3 large eggs
1 1/2 teaspoons vanilla extract
Apples:
3 Granny Smith apples, peeled, cored and finely chopped
1/2 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
Streusel topping, recipe follows
1/2 cup caramel topping
Preheat oven to 350 degrees F.
In a medium bowl, combine flour and brown sugar. Cut in butter with a pastry blender (or 2 forks) until mixture is crumbly. Press evenly into a 9x13 baking pan lined with heavy-duty aluminum foil. Bake 15 minutes or until lightly browned.
In a large bowl, beat cream cheese with 3/4 cup sugar in an electric mixer at medium speed until smooth. Then add eggs, 1 at a time, and vanilla. Stir to combine. Pour over warm crust.
In a small bowl, stir together chopped apples, remaining 2 tablespoons sugar, cinnamon, and nutmeg. Spoon evenly over cream cheese mixture. Sprinkle evenly with Streusel topping. Bake 40-45 minutes, or until filling is set. Drizzle with caramel topping and let cool. Serve cold and enjoy!
Streusel Topping:
1 cup firmly packed brown sugar
1 cup all-purpose flour
1/2 cup quick cooking oats
1/2 cup (1 stick) butter, softened
In a small bowl, combine all ingredients. I like to really combine it by using my clean hands to thoroughly combine the butter into the mixture.
2 cups all-purpose flour
1/2 cup firmly packed brown sugar
1 cup (2 sticks) butter, softened
Cheesecake Filling:
3 (8-ounce) packages cream cheese, softened
3/4 cup sugar, plus 2 tablespoons, divided
3 large eggs
1 1/2 teaspoons vanilla extract
Apples:
3 Granny Smith apples, peeled, cored and finely chopped
1/2 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
Streusel topping, recipe follows
1/2 cup caramel topping
Preheat oven to 350 degrees F.
In a medium bowl, combine flour and brown sugar. Cut in butter with a pastry blender (or 2 forks) until mixture is crumbly. Press evenly into a 9x13 baking pan lined with heavy-duty aluminum foil. Bake 15 minutes or until lightly browned.
In a large bowl, beat cream cheese with 3/4 cup sugar in an electric mixer at medium speed until smooth. Then add eggs, 1 at a time, and vanilla. Stir to combine. Pour over warm crust.
In a small bowl, stir together chopped apples, remaining 2 tablespoons sugar, cinnamon, and nutmeg. Spoon evenly over cream cheese mixture. Sprinkle evenly with Streusel topping. Bake 40-45 minutes, or until filling is set. Drizzle with caramel topping and let cool. Serve cold and enjoy!
Streusel Topping:
1 cup firmly packed brown sugar
1 cup all-purpose flour
1/2 cup quick cooking oats
1/2 cup (1 stick) butter, softened
In a small bowl, combine all ingredients. I like to really combine it by using my clean hands to thoroughly combine the butter into the mixture.
Lemon Artichoke Chicken
4 (8 oz.) boned, skinned chicken breast halves
1/2 tsp. salt
1/2 tsp. pepper
2 Tbsp. butter
1 (14 oz) can artichoke hearts, drained
1 Tbsp. grated lemon peel
2 tsp. lemon juice
1/2 c. whipping cream
1/2 c. grated parmesan cheese
3 T checken broth
Rinse, dry and pound chicken into an even thickness of 1/4 to 1/2 inch. Preheat oven to 350 degrees.
Sprinkle chicken (liberally) on both sides with salt and pepper. In a frying pan over medium- high heat, melt the butter. Add chicken in batches and cook, turning once, until browned on both sides. About 4 minutes per side. Tranfer chicken into 9 x 13 baking dish and scatter artichoke hearts on top. Add chicken broth, lemon peel and lemon juice to remaining butter (if there is any. If not, melt 1 Tbsp.) in frying pan. Stir over medium heat until well blended and hot, 2 to 3 minutes. Add cream and stir. remove from heat and pour sauce over chicken. Sprinkle with cheese. Bake until sauce is bubbling and golden brown on top, 20 to 25 minutes. Serve with orzo pasta. (or rice. or whatever other starch sounds good to you).
1/2 tsp. salt
1/2 tsp. pepper
2 Tbsp. butter
1 (14 oz) can artichoke hearts, drained
1 Tbsp. grated lemon peel
2 tsp. lemon juice
1/2 c. whipping cream
1/2 c. grated parmesan cheese
3 T checken broth
Rinse, dry and pound chicken into an even thickness of 1/4 to 1/2 inch. Preheat oven to 350 degrees.
Sprinkle chicken (liberally) on both sides with salt and pepper. In a frying pan over medium- high heat, melt the butter. Add chicken in batches and cook, turning once, until browned on both sides. About 4 minutes per side. Tranfer chicken into 9 x 13 baking dish and scatter artichoke hearts on top. Add chicken broth, lemon peel and lemon juice to remaining butter (if there is any. If not, melt 1 Tbsp.) in frying pan. Stir over medium heat until well blended and hot, 2 to 3 minutes. Add cream and stir. remove from heat and pour sauce over chicken. Sprinkle with cheese. Bake until sauce is bubbling and golden brown on top, 20 to 25 minutes. Serve with orzo pasta. (or rice. or whatever other starch sounds good to you).
Monday, September 19, 2011
Coconut Chicken Fingers & Grilled Peach Salad
I'm feeling fruity lately. Maybe because summer is soon coming to an end and I want to eat up all the delicious fruits that won't be available during the "winter" we get here in Arizona. Here's what's on our menu tonight:
COCONUT CHICKEN FINGERS
1.5-2 lbs boneless, skinless chicken breast strips
1/2 tsp salt
1/4 tsp ground red pepper
1 C rice flour
1C whole buttermilk
1 large egg
1 1/2 C unsweetened coconut flakes
3T canola oil
Sweet chile sauce (optional)
Directions
1. Sprinkle chicken with salt and pepper. Place flour in a shallow dish. Combine buttermilk and egg in a shallow dish, stirring well. Place coconut in a shallow dish. Dredge chicken in flour. Shake off excess. Dip chicken in egg mixture; dredge in coconut flakes.
2. Heat a large skillet over medium-high heat. Add oil to pan; swirl to coat. Add chicken to pan; cook 6 minutes or until done; turning to brown. Serve with chili sauce.
GRILLED PEACHES OVER ARUGULA WITH GOAT CHEESE & PROSCIUTTO
1/4 C balsamic vinegar
2T honey
1 lb peaches, pitted and sliced into 6 wedges per peach
cooking spray
1T EVOO
1/8 tsp freshly ground black pepper
dash of kosher salt
10C (10 oz) trimmed arugula
2 oz thinly sliced prosciutto cut into 1/4 inch strips
2T crumbled goat cheese (or feta)
Directions:
1. Bring vinegar to boil in a small saucepan over med-high heat. Reduce heat & simmer until vinegar is reduced to 2T (about 2 mins). Remove from heat. Stir in honey. Cool to room temp.
2. Preheat grill to high heat
3. Place peach wedges on grill rack coated with cooking spray; grill 30 secs on each side or until grill marks appear but peaches are still firm. Remove from grill & set aside.
4. Combine oil, salt and pepper in a large bowl. Stir with whisk. Add arugula tossing gently. Arrange arugula mixture on platter. Top with peaches & prosciutto. Drizzle with balsamic syrup; top with cheese.
Monday, September 12, 2011
Corn Dog Casserole
Please don't laugh at me for posting this. I found it in the newspaper a couple weeks ago, cut it out on a whim and now my family is in love with it. Please don't judge our palate because of it, but I do have to say it was easy, all the ingredients were cheap and on hand, and well, it was tasty too. And I bet it can even be gluten free. I halved it and put it in an 8x8 pan. Check it at 20 minutes though--ours was a little toasty.
Corn Dog Casserole
2 cups celery, chopped (I left these out)
1 bunch green onions, chopped
2 Tbsp. butter
1 1/2 lbs. hot dogs, cut into bite-sized slices
2 boxes corn muffin or cornbread mix
1/4 tsp. ground sage (left this out)
1/4 tsp. pepper
2 eggs
1 1/2 cups milk
3 cups shredded cheese, divided (I used Colby Jack; Mike recommends Cheddar)
.
Saute the celery and onions in the butter for about 5 minutes. Add the hot dogs and saute 5 minutes more.
.
In a large bowl, combine the cornbread mix, sage, and pepper. Stir in the eggs and milk until the batter is combined. Stir in 2 cups of the cheese, then add all but 1 cup of the hot dog mixture, and stir to combine.
.
Pour the mixture into a greased 3-quart baking dish and top with the remaining cheese and the reserved hot dog mixture. Bake at 400 degrees for 30 minutes or until golden brown and set in the center.
Corn Dog Casserole
2 cups celery, chopped (I left these out)
1 bunch green onions, chopped
2 Tbsp. butter
1 1/2 lbs. hot dogs, cut into bite-sized slices
2 boxes corn muffin or cornbread mix
1/4 tsp. ground sage (left this out)
1/4 tsp. pepper
2 eggs
1 1/2 cups milk
3 cups shredded cheese, divided (I used Colby Jack; Mike recommends Cheddar)
.
Saute the celery and onions in the butter for about 5 minutes. Add the hot dogs and saute 5 minutes more.
.
In a large bowl, combine the cornbread mix, sage, and pepper. Stir in the eggs and milk until the batter is combined. Stir in 2 cups of the cheese, then add all but 1 cup of the hot dog mixture, and stir to combine.
.
Pour the mixture into a greased 3-quart baking dish and top with the remaining cheese and the reserved hot dog mixture. Bake at 400 degrees for 30 minutes or until golden brown and set in the center.
Monday, August 29, 2011
PENNE WITH ZUCCHINI PISTOU
4 tsp EVOO
2 1/2 C thinly sliced zucchini
1 C packed basil leaves
1/2 C (2 oz) shaved parmigiano-Reggiano cheese, divided
2 T pine nuts, toasted
4 cloves garlic
2 C chopped vidalia or other sweet onion
6 quarts water
1 3/4 tsp kosher salt, divided
8 oz penne pasta
1/4 C heavy whipping cream
1/2 tsp freshly ground black pepper
1. Heat 2 tsp oil in large skillet over med-high heat. Add zucchini to pan. Saute 5 mins or until tender and golden. Remove from pan. Cool.
2. Place 1/4 C cooked zucchini, basil, 1/4 C cheese, pine nuts, and garlic in a food processor; process until finely chopped. (Keep mixture in processor).
3. Heat remaining 2 tsp oil in a large skillet over med-high heat. Add onions to pan; saute 10 mins or until golden. Return remaining cooked zucchini to pan. Remove from heat.
4. Combine 6 quarts of water and 1 tsp kosher salt in a large dutch oven & bring to boil. Cook pasta until tender. Drain in a sieve over a bowl, reserving 1/3 C cooking liquid. Add pasta to vegetables.
5. With processor on, add reserved liquid to basil mixture; process until smooth. Add basil mixture to pasta. Add cream, remaining salt & pepper. Stir. Top with remaining cheese.
*I got this recipe from the magazine "Cooking Light: Super Fresh & Simple Meals". We're serving it for dinner tonight (with grilled chicken-hubby needs protein). More recipes to come... tandori chicken, coconut chicken, prosciutto, peach & sweet lettuce salad...
Thursday, June 23, 2011
Super easy Chicken Satay
Chicken Satay
2 T creamy peanut butter
1/2 C LOW SODIUM soy sauce
1 T brown sugar
2 T curry powder
2 gloves garlic - crushed
1 T hot pepper sauce (optional)
6 boneless chicken breasts - cut into cubes
Combine all ingredients in a bowl and let chicken marinate for at least 2 hours. Place about 4 cubes of chicken per skewer together with red bell peppers, orange or yellow bell peppers, onions and whatever other vegetables or pineapple you like and grill on both sides until done. In this case, the weather was not optimum for grilling so I put them in my broiler for 10 minutes on a side. Serve over quinoa or rice. De. Lish.
2 T creamy peanut butter
1/2 C LOW SODIUM soy sauce
1 T brown sugar
2 T curry powder
2 gloves garlic - crushed
1 T hot pepper sauce (optional)
6 boneless chicken breasts - cut into cubes
Combine all ingredients in a bowl and let chicken marinate for at least 2 hours. Place about 4 cubes of chicken per skewer together with red bell peppers, orange or yellow bell peppers, onions and whatever other vegetables or pineapple you like and grill on both sides until done. In this case, the weather was not optimum for grilling so I put them in my broiler for 10 minutes on a side. Serve over quinoa or rice. De. Lish.
Tuesday, May 24, 2011
homemade Bread
In a small saucepan put 1 cup water and 1 cube butter - cook over low heat until butter is melted.
In a LARGE bowl put: 1/4 C yeast, 1/2 C sugar, 3 1/2 C of the hottest water your tap will give you, Stir to mix and let sit to allow yeast to rise - a few minutes.
Add 1C powdered milk, 1 1/2 T salt, butter mixture, 7-8 C flour (1/2 wheat flour+1/2 white flour , or all white flour). Add 4 C flour and begin to mix flour in, continue to add flour until bread no longer sticks to side of the bowl or your hands.
Put a little oil around side of bowl and your hands and squeeze bread into a ball. Cover and keep out of draft. Let rise in a warm place until double in size - approx 1/2 hr.
Form into bread loaves and put in pan - makes 2-3 loaves of bread or 4 dozen rolls or 2 pans of cinnamon rolls or 2-3 loaves cinnamon bread or combinations of any or all.
To make cinnamon bread: take 1/3 of dough, roll out into oblong shape, spread melted butter over surface, cover with mixture brown sugar and cinnamon - generously covered - the roll up from one end tightly. If too long for loaf pan, cut to fit. Use extra for cinnamon rolls.
For rolls, do the same as for bread but using dental floss or a sharp knife cut 1 in ch thick rolls after you roll dough into oblong shape.
Bake 350 degrees for 25 or more minutes until browned to your liking.
Icing : Powdered Sugar Icing or Cream Cheese Frosting
In a LARGE bowl put: 1/4 C yeast, 1/2 C sugar, 3 1/2 C of the hottest water your tap will give you, Stir to mix and let sit to allow yeast to rise - a few minutes.
Add 1C powdered milk, 1 1/2 T salt, butter mixture, 7-8 C flour (1/2 wheat flour+1/2 white flour , or all white flour). Add 4 C flour and begin to mix flour in, continue to add flour until bread no longer sticks to side of the bowl or your hands.
Put a little oil around side of bowl and your hands and squeeze bread into a ball. Cover and keep out of draft. Let rise in a warm place until double in size - approx 1/2 hr.
Form into bread loaves and put in pan - makes 2-3 loaves of bread or 4 dozen rolls or 2 pans of cinnamon rolls or 2-3 loaves cinnamon bread or combinations of any or all.
To make cinnamon bread: take 1/3 of dough, roll out into oblong shape, spread melted butter over surface, cover with mixture brown sugar and cinnamon - generously covered - the roll up from one end tightly. If too long for loaf pan, cut to fit. Use extra for cinnamon rolls.
For rolls, do the same as for bread but using dental floss or a sharp knife cut 1 in ch thick rolls after you roll dough into oblong shape.
Bake 350 degrees for 25 or more minutes until browned to your liking.
Icing : Powdered Sugar Icing or Cream Cheese Frosting
Thursday, March 24, 2011
Creamy Chicken Chili - A skinny variation
CREAMY CHICKEN CHILI
1 lb chicken breast, diced (Even faster used canned chicken)
1/2 medium onion, chopped
1 1/2 tsp garlic powder
1 Tbsp oil
2 cans great northern beans
1 can chicken broth
1 4oz can green chiles (I use two because we like things spicy. :))
1 tsp salt
1 tsp cumin
1 tsp oregano
1/2 tsp pepper
1/4 tsp cayenne pepper
1 cup fat free sour cream or plain yogurt
1/2 cup milk (the recipe calls for whipping cream but who needs the extra calories?)
In pan saute' chicken, onion & garlic in oil. Add beans, broth, chiles & spices. Bring to boil & simmer. Cook uncovered for 30 minutes. Add sour cream and milk. Serve with jack cheese and green onion for garnish. Adam likes it with chips.
1 lb chicken breast, diced (Even faster used canned chicken)
1/2 medium onion, chopped
1 1/2 tsp garlic powder
1 Tbsp oil
2 cans great northern beans
1 can chicken broth
1 4oz can green chiles (I use two because we like things spicy. :))
1 tsp salt
1 tsp cumin
1 tsp oregano
1/2 tsp pepper
1/4 tsp cayenne pepper
1 cup fat free sour cream or plain yogurt
1/2 cup milk (the recipe calls for whipping cream but who needs the extra calories?)
In pan saute' chicken, onion & garlic in oil. Add beans, broth, chiles & spices. Bring to boil & simmer. Cook uncovered for 30 minutes. Add sour cream and milk. Serve with jack cheese and green onion for garnish. Adam likes it with chips.
Saturday, March 19, 2011
Fusilli Salad with Salami, Provolone & Sun Dried Tomato Viniagrette
6 T Extra Virgin Olive Oil (EVOO)
1- 8oz jar oil packed sun-dried tomatoes, drained and minced
1/4 C red wine vinegar
2 T minced fresh basil or parsley
1 garlic clove, minced
1 lb fusilli pasta
8 oz. thickly sliced salami, cut into matchsticks
1 1/2 oz baby spinach (2 cups)
8 oz. thickly sliced provolone, cut into matchsticks
1/2 C pitted Kalamata olives, sliced
salt and pepper
Bring 4 quarts water to boil in large pot.
Meanwhile, whisk olive oil, sundried tomatoes, vinegar, basil, garlic 1/2 tsp salt & 1/2 tsp pepper together in bowl large enough to hold entire pasta salad.
Add fusilli and 1 T salt to boiling water and cook, stirring often until tender. Drain water.
Add hot, drained fusilli and salami to bowl w/ dressing and toss. Cover and refrigerate until cooled, about 15 mins.
Just before serving, stir in spinach, provolone, and olives and season with salt and pepper to taste.
Buffalo Chicken Salad with Blue Cheese Dressing
4-5 C peanut or vegetable oil
1 lb frozen breaded chicken strips
4 T unsalted butter
1/2 C Frank's Red Hot Original Sauce
2 T Tabasco Sauce
1 T dark brown sugar
2 tsp cider vinegar
1 large head of romaine or iceberg lettuce, torn into bite size pieces
2 celery ribs, cut into sticks
2 carrots, cut into sticks
Blue Cheese Salad Dressing
Measure 1/2 in oil into Dutch oven, bring to 350 degrees over med-high heat (check temp with candy thermometer). Fry half of chicken strips until golden brown on both sides, 3-5 mins, flipping halfway through. Transfer to paper towel lined plate. Repeat w/ remaining half of chicken.
Make buffalo sauce: Combine butter, hot sauces, brown sugar & vinegar in large microwave safe bowl & microwave on high until butter is melted and sugar is dissolved (about 2 mins).
Assemble your salad: Toss lettuce with 3/4 C of dressing and divide on individual plates. Toss fried chicken w/ buffalo sauce and arrange over salads. Garnish salads with celery & carrots and pass remaining dressing separately.
* Another variation is to add blue cheese crumbles to your salad & toss with ranch dressing instead.
**For you over achievers, you can bread your own chicken strips and make your own dressing. I'm sure y'all know how to do that, but if not, call me!
Wednesday, March 16, 2011
HAM AND POTATO BREAKFAST CASSEROLE (I make this for dinner on my lazy nights)
Recipe from Cooks.com
1 (6 oz.) pkg. hash brown potatoes (I dice and cook my own potatoes instead)
1 1/2 c. water
1 c. milk
1/2 c. sliced green onions (with tops)
1 tsp. salt and pepper
5 eggs, beaten
1 1/2 c. shredded Cheddar cheese
1 c. chopped fully cooked smoked ham
1 tsp. dry mustard
Paprika
Heat oven to 350 degrees. Mix all ingredients, except paprika, in large bowl. Pour in ungreased 12 x 7 1/2 inch baking dish. Sprinkle with paprika. Bake until inserted knife comes out clean, about 40 to 45 minutes. Yield - 6 servings.
1 (6 oz.) pkg. hash brown potatoes (I dice and cook my own potatoes instead)
1 1/2 c. water
1 c. milk
1/2 c. sliced green onions (with tops)
1 tsp. salt and pepper
5 eggs, beaten
1 1/2 c. shredded Cheddar cheese
1 c. chopped fully cooked smoked ham
1 tsp. dry mustard
Paprika
Heat oven to 350 degrees. Mix all ingredients, except paprika, in large bowl. Pour in ungreased 12 x 7 1/2 inch baking dish. Sprinkle with paprika. Bake until inserted knife comes out clean, about 40 to 45 minutes. Yield - 6 servings.
Sunday, March 13, 2011
Chili Con Queso Dip
Recipe from Better Homes and Gardens and Our Best Bites
Prep: 10 minutes, Cook: 10 minutes
Makes about 2 2/3 cups
1/2 finely chopped onion
1 Tbs butter
1 1/3 C chopped, seeded tomatoes (about 2 medium)
1 4-ounce can green chiles
1/2 tsp ground cumin
2 ounces pepperjack cheese, shredded (about 1/2 C)
1 tsp cornstarch
1 8 oz package cream cheese, cubed
Tortilla chips for dipping
In a medium saucepan cook onion in butter until tender. Stir in tomatoes, chile peppers, and cumin. Heat to boiling, reduce heat. Simmer, uncoered for 10 minutes, stirring occasionally.
Toss shredded cheese with cornstarch. Gradually add cheese mixture to saucepan, stirring until cheese is melted. Gradually add the cream cheese, stirring until cheese is melted adn smooth. heat through. Serve with chips.
Prep: 10 minutes, Cook: 10 minutes
Makes about 2 2/3 cups
1/2 finely chopped onion
1 Tbs butter
1 1/3 C chopped, seeded tomatoes (about 2 medium)
1 4-ounce can green chiles
1/2 tsp ground cumin
2 ounces pepperjack cheese, shredded (about 1/2 C)
1 tsp cornstarch
1 8 oz package cream cheese, cubed
Tortilla chips for dipping
In a medium saucepan cook onion in butter until tender. Stir in tomatoes, chile peppers, and cumin. Heat to boiling, reduce heat. Simmer, uncoered for 10 minutes, stirring occasionally.
Toss shredded cheese with cornstarch. Gradually add cheese mixture to saucepan, stirring until cheese is melted. Gradually add the cream cheese, stirring until cheese is melted adn smooth. heat through. Serve with chips.
mini chipotle spiced turkey meat loves
For Meat Loaves:
1 small yellow onion, coarsely chopped
1 medium carrot, peeled and coarsley chopped
1 stalk of celery, coarsely chopped
2 chipotle peppers (optional)
1 20 oz package ground turkey
1/2 cup quick cooking oats (for you gluten freers, sub in corn meal or ground corn chex)
2 egg whites
For Topping
1/4 c ketchkup
1 T. chipotle pepper sauce (optional)
1 T. brown sugar
Cooking Directions:
Preheat oven to 30. In a blender or food processor, combine onion, carrots and clery. Pulse until finely chopped. And chipotle peppers if using and pulse until just combined. In a large bowl, combine the ground turkey with the pepper and vegetable mixture. Add egg whites and oats (corn meal/ chex/ whatever you're using); gently mix until combined. Place about 1/3 cup of the prepared meat loaf mixture into 9 wells of a standard muffin size pan that has been sprayed with cooking spray. Bake for 20 minutes.
Meanwhile, combine all of the toppingingredients ina small bowl; set aside. Remove meat loves from the oven and spoon teh topping over each meat loaf. Return meat loaf to the oven and continue to bake for an additional 5 to 10 minutes or until meat loaf is firm and the internal temp is about 170. Let meatloaves stand for about minutes before serving.
1 small yellow onion, coarsely chopped
1 medium carrot, peeled and coarsley chopped
1 stalk of celery, coarsely chopped
2 chipotle peppers (optional)
1 20 oz package ground turkey
1/2 cup quick cooking oats (for you gluten freers, sub in corn meal or ground corn chex)
2 egg whites
For Topping
1/4 c ketchkup
1 T. chipotle pepper sauce (optional)
1 T. brown sugar
Cooking Directions:
Preheat oven to 30. In a blender or food processor, combine onion, carrots and clery. Pulse until finely chopped. And chipotle peppers if using and pulse until just combined. In a large bowl, combine the ground turkey with the pepper and vegetable mixture. Add egg whites and oats (corn meal/ chex/ whatever you're using); gently mix until combined. Place about 1/3 cup of the prepared meat loaf mixture into 9 wells of a standard muffin size pan that has been sprayed with cooking spray. Bake for 20 minutes.
Meanwhile, combine all of the toppingingredients ina small bowl; set aside. Remove meat loves from the oven and spoon teh topping over each meat loaf. Return meat loaf to the oven and continue to bake for an additional 5 to 10 minutes or until meat loaf is firm and the internal temp is about 170. Let meatloaves stand for about minutes before serving.
Black Bean Turkey Chili
1 20 oz package of ground turkey
1 cup coarsly chopped onion
1 red bell pepper, cut into 1/4 inch cubes
2 cloves garlic, mionced
2 jalapeno peppers, seeded and minced (optional)
1 Tbsp.chili powder
1 1/2 tsp ground cumin
1 1/2 tsp ground coriander
1/2 tsp. dried oregano
1/4 tsp. red pepper flakes (optional)
1/4 tsp. cinnamon
2 16 oz. cans diced tomatoes
8 oz tomaro sauce
1 16 oz. can black beans, drained and rinsed
1/4 cup cilantro
4 tbsp. low fat cheddar cheese
In a large stockpot, combine turkey, onion, red pepper, garlic, jalapeno peppers, chili powder, cumin, coriander, oregano, red pepper flakes and cinnamon. Cook mixture over medium high heat, stirring occasionally, until turkey is no longer pink. Stir in tomatoes and bring to a boil. Reduce heat and simmer uncovered for 5 minutes. Stir in beans and cilantro. Continue cooking for an addional minutes. Serve topped with cheese. Makes about 10 cups.
1 cup coarsly chopped onion
1 red bell pepper, cut into 1/4 inch cubes
2 cloves garlic, mionced
2 jalapeno peppers, seeded and minced (optional)
1 Tbsp.chili powder
1 1/2 tsp ground cumin
1 1/2 tsp ground coriander
1/2 tsp. dried oregano
1/4 tsp. red pepper flakes (optional)
1/4 tsp. cinnamon
2 16 oz. cans diced tomatoes
8 oz tomaro sauce
1 16 oz. can black beans, drained and rinsed
1/4 cup cilantro
4 tbsp. low fat cheddar cheese
In a large stockpot, combine turkey, onion, red pepper, garlic, jalapeno peppers, chili powder, cumin, coriander, oregano, red pepper flakes and cinnamon. Cook mixture over medium high heat, stirring occasionally, until turkey is no longer pink. Stir in tomatoes and bring to a boil. Reduce heat and simmer uncovered for 5 minutes. Stir in beans and cilantro. Continue cooking for an addional minutes. Serve topped with cheese. Makes about 10 cups.
Heath Bar Apple Dip
1 8oz block cream cheese, softened
shopping list
1/2 c sugar
3/4 c brown sugar
1 t vanilla shopping list
1/2 bag Heathbar Bits (or Skor)
apple wedges (granny smith, or roma)
Cream together cream chesse, sugars, and vanilla
Stir heathbar bits in with spoon
Serve with granny smith or roma apple wedges
(Cut apples into pineapple juice to keep from turning brown)
WARNING: THIS IS ADDICTIVE AND WILL WRECK YOUR DIET
shopping list
1/2 c sugar
3/4 c brown sugar
1 t vanilla shopping list
1/2 bag Heathbar Bits (or Skor)
apple wedges (granny smith, or roma)
Cream together cream chesse, sugars, and vanilla
Stir heathbar bits in with spoon
Serve with granny smith or roma apple wedges
(Cut apples into pineapple juice to keep from turning brown)
WARNING: THIS IS ADDICTIVE AND WILL WRECK YOUR DIET
Pasta Carbonara - A skinny version of the Cheesecake Factory's iteration
1 lb. spaghetti
3 extra-large eggs
1/4 cup chopped flat leaf parsley
1/4 tsp hot red pepper flakes (We used 3/4 tsp and still sprinkled more on our plates)
1/4 tsp salt
2 Tbsp. olive oil
4 oz diced pancetta or thick-cut bacon (we used turkey bacon)
1 Tbsp minced garlic
1/2 tsp ground black pepper
1/3 cup frozen peas, thawed (I used about 1/2 cup)
1/2 freshly grated parmesan cheese
1. In a large pot, cook spaghetti according to package directions, about 8 to 11 minutes. Drain noodles reserving 1 cup pasta water.
2. Meanwhile, whisk together eggs, parsley, pepper flakes, and salt
3. Add oil to a large deep skilet and cook bacon over medium heat, stirring frequently, about 6 minutes or until lightly browned. Add garlic and black pepper and cook 1 minute more, then reduce heat to medium low.
4. Add pasta, egg mixture, and peas, plus half of the pasta water, to skillet with pancetta. Stir and cook 1 to 2 minutes, adding more pasta water if necessary, until sauce has a creamy consistency. Mix in grated cheese. Serve immediately.
3 extra-large eggs
1/4 cup chopped flat leaf parsley
1/4 tsp hot red pepper flakes (We used 3/4 tsp and still sprinkled more on our plates)
1/4 tsp salt
2 Tbsp. olive oil
4 oz diced pancetta or thick-cut bacon (we used turkey bacon)
1 Tbsp minced garlic
1/2 tsp ground black pepper
1/3 cup frozen peas, thawed (I used about 1/2 cup)
1/2 freshly grated parmesan cheese
1. In a large pot, cook spaghetti according to package directions, about 8 to 11 minutes. Drain noodles reserving 1 cup pasta water.
2. Meanwhile, whisk together eggs, parsley, pepper flakes, and salt
3. Add oil to a large deep skilet and cook bacon over medium heat, stirring frequently, about 6 minutes or until lightly browned. Add garlic and black pepper and cook 1 minute more, then reduce heat to medium low.
4. Add pasta, egg mixture, and peas, plus half of the pasta water, to skillet with pancetta. Stir and cook 1 to 2 minutes, adding more pasta water if necessary, until sauce has a creamy consistency. Mix in grated cheese. Serve immediately.
Aloha Chicken with Pineapple Dip
1 20 oz can chunk pineapple, pureed or 3 8 oz cans crushed pineapple (I used an immersion blender to puree them) DO NOT DRAIN
4 1/2 tsp honey
3 Tbsp. soy sauce (I used about double this because I like the taste of soy sauce with pineapple)
1 to 1 1/2 lb boneless, skinless chicken breasts, cubed
1. Whisk pineapple puree with it's juice and honey and soy sauce in a bowl until combined.
2. Season chicken cubes with salt and pepper and place in a plastic bag covered with 2/3 of the pineapple mixture from step one.
3. Refrigerate for at least one hour.
4. Place chicken on baking pan lined with foil and broil on the middle rack for 6 to 8 minutes per side or until cooked through.
5. While chicken is broiling, put the remaining pineapple mixture in a saucepan and cook over medium heat for 1 minute or until thickened. (I added some corn starch to help it thicken into a more glazy sauce)
Serve chicken with sauce on the side to be used for dipping. Serve with coconut rice and fresh raw vegetables like red peppers, green bell peppers, or broccoli.
4 1/2 tsp honey
3 Tbsp. soy sauce (I used about double this because I like the taste of soy sauce with pineapple)
1 to 1 1/2 lb boneless, skinless chicken breasts, cubed
1. Whisk pineapple puree with it's juice and honey and soy sauce in a bowl until combined.
2. Season chicken cubes with salt and pepper and place in a plastic bag covered with 2/3 of the pineapple mixture from step one.
3. Refrigerate for at least one hour.
4. Place chicken on baking pan lined with foil and broil on the middle rack for 6 to 8 minutes per side or until cooked through.
5. While chicken is broiling, put the remaining pineapple mixture in a saucepan and cook over medium heat for 1 minute or until thickened. (I added some corn starch to help it thicken into a more glazy sauce)
Serve chicken with sauce on the side to be used for dipping. Serve with coconut rice and fresh raw vegetables like red peppers, green bell peppers, or broccoli.
Tuesday, March 1, 2011
Nutty Chicken Stir-Fry Recipe
5 Servings Prep: 20 min. Cook: 15 min.
1 pound boneless skinless chicken breasts, chopped
1 tablespoon canola oil
1 package (16 ounces) frozen stir-fry vegetable blend (or carrots, pea pods, onions, peppers chopped)
6 garlic cloves, minced
2 tablespoons brown sugar
4 teaspoons cornstarch
3/4 teaspoon ground ginger
1/2 cup chicken broth
1/3 cup reduced-sodium soy sauce
1/4 cup peanut butter
5 to 6 drops hot pepper sauce
3 cups shredded cabbage or coleslaw
3/4 cup salted peanuts, chopped
Hot cooked rice
Directions
In a large skillet or wok, stir-fry chicken in oil for 2 minutes. Add vegetables; cook 4 minutes longer. Add garlic; stir-fry until chicken is no longer pink and vegetables are crisp-tender.
In a small bowl, combine the brown sugar, cornstarch and ginger; stir in the broth, soy sauce, peanut butter and pepper sauce until blended. Pour over chicken mixture.
Bring to a boil; cook and stir for 2 minutes or until thickened. Add cabbage; cook 2 minutes longer or until crisp-tender. Sprinkle with peanuts. Serve with rice. Yield: 5 servings.
1 pound boneless skinless chicken breasts, chopped
1 tablespoon canola oil
1 package (16 ounces) frozen stir-fry vegetable blend (or carrots, pea pods, onions, peppers chopped)
6 garlic cloves, minced
2 tablespoons brown sugar
4 teaspoons cornstarch
3/4 teaspoon ground ginger
1/2 cup chicken broth
1/3 cup reduced-sodium soy sauce
1/4 cup peanut butter
5 to 6 drops hot pepper sauce
3 cups shredded cabbage or coleslaw
3/4 cup salted peanuts, chopped
Hot cooked rice
Directions
In a large skillet or wok, stir-fry chicken in oil for 2 minutes. Add vegetables; cook 4 minutes longer. Add garlic; stir-fry until chicken is no longer pink and vegetables are crisp-tender.
In a small bowl, combine the brown sugar, cornstarch and ginger; stir in the broth, soy sauce, peanut butter and pepper sauce until blended. Pour over chicken mixture.
Bring to a boil; cook and stir for 2 minutes or until thickened. Add cabbage; cook 2 minutes longer or until crisp-tender. Sprinkle with peanuts. Serve with rice. Yield: 5 servings.
Tuesday, February 15, 2011
Tomato Basil Soup
28 oz can crushed tomatoes
4 cups of tomato juice
1 cup heavy whipping cream
2 tbsp butter
20 leaves of fresh basil
Lightly puree the crushed tomatoes with the fresh basil. Pour into sauce pan with tomato juice and heat on medium then simmer for 30 minutes. When done simmering add cream and butter and stir till melted and heated through. Enjoy with sliced French bread.
4 cups of tomato juice
1 cup heavy whipping cream
2 tbsp butter
20 leaves of fresh basil
Lightly puree the crushed tomatoes with the fresh basil. Pour into sauce pan with tomato juice and heat on medium then simmer for 30 minutes. When done simmering add cream and butter and stir till melted and heated through. Enjoy with sliced French bread.
Sweet and Sour Chicken (or pork)
Batter
1/3 cup pineapple juice (drained from canned pineapple) or water
1/8 tsp garlic powder
1/4 tsp baking powder
1 cup cornstarch
2 eggs
Mix all the above and set aside. Cut 2 pounds of chicken or pork into bite sized pieces. Soak in batter for at least one hour (refrigerated), then fry in hot oil and set aside.
Vegetables/Fruit
1 onion cut in chunks
1 green pepper cut in chunks
1 20 oz. can pineapple chunks (drained, juice saved for batter/sauce)
Sauce
1/2 cup ketchup
1 cup water
1-1/4 cup sugar
Heat to boil.
3-1/2 Tbsp cornstarch
3/4 cup pineapple juice or water
Mix together and add to boiling mixture. Cook until clear and thickened.
Add 2 tsp. vinegar.
Add vegetables, pineapple and meat and heat through. Serve over rice!
Wednesday, February 9, 2011
Parmesan Chicken
Ingredients
4 (4 ounce) boneless, skinless chicken breast halves
1/2 cup seasoned bread crumbs
1/4 cup grated Parmesan cheese
1/2 teaspoon dried basil
1 egg
1 tablespoon butter or margarine
1 tablespoon vegetable oil
Directions
Flatten chicken to 1/4-in. thickness. In a shallow bowl, combine bread crumbs, Parmesan cheese and basil. In another bowl, beat the egg. Dip chicken into egg, then coat with crumb mixture. Instead of frying, I bake it in the oven. Melting the butter and adding it to the breadcrumbs BEFORE you bread the chicken helps make the coating crispy in the oven. I spray them with Pam before putting them in the oven because it get's a lovely crispy crust on the outside. Bake for 30 minutes or so, at 375.
Da-Lish!
4 (4 ounce) boneless, skinless chicken breast halves
1/2 cup seasoned bread crumbs
1/4 cup grated Parmesan cheese
1/2 teaspoon dried basil
1 egg
1 tablespoon butter or margarine
1 tablespoon vegetable oil
Directions
Flatten chicken to 1/4-in. thickness. In a shallow bowl, combine bread crumbs, Parmesan cheese and basil. In another bowl, beat the egg. Dip chicken into egg, then coat with crumb mixture. Instead of frying, I bake it in the oven. Melting the butter and adding it to the breadcrumbs BEFORE you bread the chicken helps make the coating crispy in the oven. I spray them with Pam before putting them in the oven because it get's a lovely crispy crust on the outside. Bake for 30 minutes or so, at 375.
Da-Lish!
Wednesday, January 26, 2011
CPK Broccoli and Sun-Dried Tomato Pasta
1 pound (box) fusilli, rotini, or penne pasta
1/2 cup EVOO
1 tsp salt
1/4 cup chopped fresh garlic
1 Tb. thyme leaves (opt)
12 oil packed sun-dried tomatoes, drained and thinly sliced
2 heads broccoli, (chopped bite-size)
1 1/4 cups grated Parmesan cheese, (1/4 cup reserved for garnish)
Bring a large pot of salted water to boil. Cook pasta until almost done and then throw in broccoli for the last couple minutes. Drain. Heat EVOO in a large non-stick frying pan. Add salt and garlic; when the garlic starts to brown, add thyme and tomatoes. Add to the drained pasta/broccoli. Add 1 cup Parmesan cheese and mix while sprinkling. Use extra Parmesan for garnish.
1/2 cup EVOO
1 tsp salt
1/4 cup chopped fresh garlic
1 Tb. thyme leaves (opt)
12 oil packed sun-dried tomatoes, drained and thinly sliced
2 heads broccoli, (chopped bite-size)
1 1/4 cups grated Parmesan cheese, (1/4 cup reserved for garnish)
Bring a large pot of salted water to boil. Cook pasta until almost done and then throw in broccoli for the last couple minutes. Drain. Heat EVOO in a large non-stick frying pan. Add salt and garlic; when the garlic starts to brown, add thyme and tomatoes. Add to the drained pasta/broccoli. Add 1 cup Parmesan cheese and mix while sprinkling. Use extra Parmesan for garnish.
Grilled Pork Chops With Maple Butter
Maple Butter
1 teaspoon minced green onion
8 tablespoons butter, divided
1/4 cup apple juice
1/2 cup heavy whipping cream
1/2 cup maple syrup
1/2 teaspoon each salt and pepper
Glazed Apples and Onions
2 large cooking apples, peeled, cored, and sliced
1/2 cup sliced onion
2 tablespoons butter
2 tablespoons brown sugar
Chops
8 pork chops (1/2 inch thick)
1/2 teaspoon pepper
2 teaspoons vegetable oil
1/4 cup coarsely chopped pecans, toasted
What to Do
1. In a saucepan, sauté green onion in 1 tablespoon butter.
2. Add apple juice; cook until reduced by half. Add cream, syrup, salt, and pepper; again, cook until reduced by half and mixture is caramel-like.
3. Add remaining butter, 1 tablespoon at a time, stirring until melted.
4. In a skillet, cook apples, onion, butter, and brown sugar over medium heat for 3 minutes or until onion is crisp and tender and apples are softened; set aside.
5. Sprinkle chops with pepper. Brush each side with oil. Grill, uncovered, over medium heat for 7 minutes per side or until juices run clear.
6. Rewarm maple butter and glazed apples. Divide apples between four plates; top each with two chops and a fourth of the maple butter. Sprinkle with pecans.
Serves: 4
1 teaspoon minced green onion
8 tablespoons butter, divided
1/4 cup apple juice
1/2 cup heavy whipping cream
1/2 cup maple syrup
1/2 teaspoon each salt and pepper
Glazed Apples and Onions
2 large cooking apples, peeled, cored, and sliced
1/2 cup sliced onion
2 tablespoons butter
2 tablespoons brown sugar
Chops
8 pork chops (1/2 inch thick)
1/2 teaspoon pepper
2 teaspoons vegetable oil
1/4 cup coarsely chopped pecans, toasted
What to Do
1. In a saucepan, sauté green onion in 1 tablespoon butter.
2. Add apple juice; cook until reduced by half. Add cream, syrup, salt, and pepper; again, cook until reduced by half and mixture is caramel-like.
3. Add remaining butter, 1 tablespoon at a time, stirring until melted.
4. In a skillet, cook apples, onion, butter, and brown sugar over medium heat for 3 minutes or until onion is crisp and tender and apples are softened; set aside.
5. Sprinkle chops with pepper. Brush each side with oil. Grill, uncovered, over medium heat for 7 minutes per side or until juices run clear.
6. Rewarm maple butter and glazed apples. Divide apples between four plates; top each with two chops and a fourth of the maple butter. Sprinkle with pecans.
Serves: 4
Kristin's Crack Mix
7 C Chex (I like corn best)
7 C Golden Grahams
1 C shredded coconut
Mix together in LARGE bowl
1 C Butter
1 C light Karo Syrup
1 C Granulated Sugar
Combine "wet" ingredients together in large pot. Stir well to mix ingredients. Once mixture begins to boil and has a "frothy" appearance, continue boiling for another 5 minutes.
Remove from heat.
Add 1 tsp vanilla and stir
Pour mixture onto dry ingredients, stirring frequently to coat the cereal mixture evenly. Spread mixture onto wax paper and allow to sit for 30 minutes (ha ha, I eat it right away).
7 C Golden Grahams
1 C shredded coconut
Mix together in LARGE bowl
1 C Butter
1 C light Karo Syrup
1 C Granulated Sugar
Combine "wet" ingredients together in large pot. Stir well to mix ingredients. Once mixture begins to boil and has a "frothy" appearance, continue boiling for another 5 minutes.
Remove from heat.
Add 1 tsp vanilla and stir
Pour mixture onto dry ingredients, stirring frequently to coat the cereal mixture evenly. Spread mixture onto wax paper and allow to sit for 30 minutes (ha ha, I eat it right away).
Saturday, January 15, 2011
Michelle's Picante Black Bean and Rice Soup
1 medium onion, chopped
1/2 cup celery, diced
2 cloves garlic, minced
2 Tbs. olive oil
2 cans chicken broth
1 medium red bell pepper, diced
1/2 tsp. oregano, crushed
1/2 tsp. lemon peel, finely shredded
1 bay leaf
2 16 oz. back beans, undrained
1 cup instant rice
3/4 cup Pace Picante sauce
In a large saucepan, cook onion celery and garlic in olive oil until tender, about 4 minutes. Stir in broth, red pepper, oregano, lemon peel and bay leaf. Bring to a boil; reduce heat and simmer, uncovered for 5 minutes. Stir in beans, rice and picante sauce. Return to boil. Cover and let stand 5 minutes. Discard bay leaf. Ladle soup into bowls. Serve with additional picante sauce.
1/2 cup celery, diced
2 cloves garlic, minced
2 Tbs. olive oil
2 cans chicken broth
1 medium red bell pepper, diced
1/2 tsp. oregano, crushed
1/2 tsp. lemon peel, finely shredded
1 bay leaf
2 16 oz. back beans, undrained
1 cup instant rice
3/4 cup Pace Picante sauce
In a large saucepan, cook onion celery and garlic in olive oil until tender, about 4 minutes. Stir in broth, red pepper, oregano, lemon peel and bay leaf. Bring to a boil; reduce heat and simmer, uncovered for 5 minutes. Stir in beans, rice and picante sauce. Return to boil. Cover and let stand 5 minutes. Discard bay leaf. Ladle soup into bowls. Serve with additional picante sauce.
Subscribe to:
Posts (Atom)