Hi everyone!
Tomorrow we are having Chicken skewers and butternut squash risotto. The chicken is pretty straight forward. Marinate and then grill! The risotto has butternut squash in it. This time of year you can usually get fresh squash already diced up at places like Costco in the produce section. That is the best as it saves a ton of time. Arborio rice is just a short grain rice.
Caribbean Jerk Chicken Skewers
caramia03 via kraftfoods.com
Makes: 6 servings, 2 skewers each
1 envelope GOOD SEASONS Italian Salad Dressing Mix
2 Tbsp. brown sugar
2 Tbsp. vegetable oil
2 Tbsp. soy sauce
1 tsp. ground cinnamon
1 tsp. ground thyme
1/2 tsp. ground red pepper
1-1/2 lb. boneless skinless chicken breast halves, cut into chunks
3 red or green bell peppers, cut into 1-1/2 inch pieces
1 fresh pineapple, cut into 1-1/2-inch chunks
12 wooden skewers, soaked in water
PREHEAT grill to medium-high heat. Mix salad dressing mix, brown sugar, oil, soy sauce, cinnamon, thyme and ground red pepper until well blended. Pour into large resealable plastic bag. Add chicken; seal bag. Turn bag over several times to coat chicken evenly. Refrigerate 30 minutes to marinate. Drain; discard marinade. THREAD chicken onto skewers alternately with bell peppers and pineapple. Place on grill grate or rack of broiler pan. GRILL 15 minutes or until chicken is cooked through, turning frequently.
** Substitute 1 can (20 oz.) pineapple chunks, drained, for the fresh pineapple chunks.
Butternut Squash Risotto
Amy – amylz
Ina Garten
1 butternut squash (2 pounds)
2 tablespoons olive oil
Kosher salt and freshly ground black pepper
6 cups chicken stock, preferably homemade
6 tablespoons (3/4 stick) unsalted butter
2 ounces pancetta, diced
1/2 cup minced shallots (2 large)
1 1/2 cups Arborio rice (10 ounces)
1/2 cup dry white wine
1 teaspoon saffron threads
1 cup freshly grated Parmesan
Preheat the oven to 400 degrees F. Peel the butternut squash, remove the seeds, and cut it into 3/4-inch cubes. You should have about 6 cups. Place the squash on a sheet pan and toss it with the olive oil, 1 teaspoon salt, and 1/2 teaspoon pepper. Roast for 25 to 30 minutes, tossing once, until very tender. Set aside. Meanwhile, heat the chicken stock in a small covered saucepan. Leave it on low heat to simmer. In a heavy-bottomed pot or Dutch oven, melt the butter and saute the pancetta and shallots on medium-low heat for 10 minutes, until the shallots are translucent but not browned. Add the rice and stir to coat the grains with butter. Add the wine and cook for 2 minutes. Add 2 full ladles of stock to the rice plus the saffron, 1 teaspoon salt, and 1/2 teaspoon pepper. Stir, and simmer until the stock is absorbed, 5 to 10 minutes. Continue to add the stock, 2 ladles at a time, stirring every few minutes. Each time, cook until the mixture seems a little dry, then add more stock. Continue until the rice is cooked through, but still al dente, about 30 minutes total. Off the heat, add the roasted squash cubes and Parmesan. Mix well and serve.
Amy
Tuesday, November 10, 2009
Monday, November 9, 2009
Garlic, Lemon & Rosemary Crusted Chicken
Hi everyone!
Tomorrow we are having chicken. I have said before that I love these McCormick crusting blends. They're so convenient and they taste really good. The recipe is below.
I've also got a blog award to share. My friend Michelle at Ms. Enplace sent me an award. Thank you Michelle! It's the Honest Scrap award. I have to share 10 honest things about myself and pass the award along. So here goes...
1. I'm really short. I'm only 5'2" so I wear heals nearly every day. 2. I love pickles more than most other foods. 3. I am not a morning person at all but I wish I were. 4. I'm not a great house cleaner. 5. Sometimes I can't believe that I'll never have a daughter. 6. Ants terrify me. I once had a panic attack when I saw one in the dishwasher. 7. I watch way too much TV. 8. I am not great at sending out thank you cards. I don't see why saying thank you isn't sufficient. 9. I need to exercise more. 10. I think being a mother is really hard!
The rules for this award:
-- Say thank you and give a link to the presenter of the award.
-- Share “10 Honest Things” about yourself.
-- Present the award to 10* other bloggers whose blogs you find brilliant in content and/or design or to those who have encouraged you. *Or a number that you can reasonably accomplish in whatever mental/physical state you're in.
-- Be sure to tell the 10* bloggers chosen that you are giving them the Honest Scrap award and provide the guidelines for them.
I'm passing this on to:
Jaylie's Blog--I'm trying to get as many people as I can to pray for my niece, Jaylie!
Kowboys--I just love so many of Rachel's recipes! Plus she's super nice!
The Good Ship Lollipop--She's got some great budgeting information!
Leah Remilet Photography--She is a great photographer!
My Krazy Kitchen -- My friend Heather is just amazing!
Garlic, Lemon & Rosemary Crusted Chicken
Amy - amylz
Makes 4 servings.
1 pound boneless skinless chicken breast halves
1/3 cup McCormick® Garlic, Lemon & Rosemary Crusting Blend
1. Preheat oven to 425°F.
2. Brush chicken with oil. Coat evenly on both sides with Crusting Blend. Place chicken on foil-lined shallow baking pan. Discard any remaining Crusting Blend.
3. Bake 15 minutes or until chicken is cooked through.
Skillet Directions: Moisten 1 pound boneless skinless chicken breast halves, pounded to 1/2-inch thickness, lightly with water. Coat evenly on both sides with 1/3 cup McCormick® Garlic, Lemon & Rosemary Crusting Blend. Heat 2 tablespoons oil in large nonstick skillet on medium-low heat. Add 1/2 of the chicken. Cook 5 minutes per side or until chicken is browned and cooked through. Repeat with remaining chicken, adding additional 1 tablespoon oil as needed.
Amy
Tomorrow we are having chicken. I have said before that I love these McCormick crusting blends. They're so convenient and they taste really good. The recipe is below.
I've also got a blog award to share. My friend Michelle at Ms. Enplace sent me an award. Thank you Michelle! It's the Honest Scrap award. I have to share 10 honest things about myself and pass the award along. So here goes...
1. I'm really short. I'm only 5'2" so I wear heals nearly every day. 2. I love pickles more than most other foods. 3. I am not a morning person at all but I wish I were. 4. I'm not a great house cleaner. 5. Sometimes I can't believe that I'll never have a daughter. 6. Ants terrify me. I once had a panic attack when I saw one in the dishwasher. 7. I watch way too much TV. 8. I am not great at sending out thank you cards. I don't see why saying thank you isn't sufficient. 9. I need to exercise more. 10. I think being a mother is really hard!
The rules for this award:
-- Say thank you and give a link to the presenter of the award.
-- Share “10 Honest Things” about yourself.
-- Present the award to 10* other bloggers whose blogs you find brilliant in content and/or design or to those who have encouraged you. *Or a number that you can reasonably accomplish in whatever mental/physical state you're in.
-- Be sure to tell the 10* bloggers chosen that you are giving them the Honest Scrap award and provide the guidelines for them.
I'm passing this on to:
Jaylie's Blog--I'm trying to get as many people as I can to pray for my niece, Jaylie!
Kowboys--I just love so many of Rachel's recipes! Plus she's super nice!
The Good Ship Lollipop--She's got some great budgeting information!
Leah Remilet Photography--She is a great photographer!
My Krazy Kitchen -- My friend Heather is just amazing!
Garlic, Lemon & Rosemary Crusted Chicken
Amy - amylz
Makes 4 servings.
1 pound boneless skinless chicken breast halves
1/3 cup McCormick® Garlic, Lemon & Rosemary Crusting Blend
1. Preheat oven to 425°F.
2. Brush chicken with oil. Coat evenly on both sides with Crusting Blend. Place chicken on foil-lined shallow baking pan. Discard any remaining Crusting Blend.
3. Bake 15 minutes or until chicken is cooked through.
Skillet Directions: Moisten 1 pound boneless skinless chicken breast halves, pounded to 1/2-inch thickness, lightly with water. Coat evenly on both sides with 1/3 cup McCormick® Garlic, Lemon & Rosemary Crusting Blend. Heat 2 tablespoons oil in large nonstick skillet on medium-low heat. Add 1/2 of the chicken. Cook 5 minutes per side or until chicken is browned and cooked through. Repeat with remaining chicken, adding additional 1 tablespoon oil as needed.
Amy
Sunday, November 8, 2009
Garlic Shrimp Stir-Fry, Crispy Pork Fried Rice
Hi everyone!
Tomorrow we are having Garlic Shrimp Stir-Fry and Pork Fried Rice. The shrimp stir fry is very quick and easy. I like to buy my shrimp at the seafood counter and make sure you get it peeled and deveined. You could probably find it in the frozen section too. Instead of serving this with plain rice, I'm making up pork fried rice. We have some leftover pork roast that will be perfect for this. I'm just going to use canola oil as I don't want to buy peanut oil just for this. Make sure you make the rice ahead of time. I like to make it a day early so it is nice and cold for the fried rice.
Garlic Shrimp Stir-Fry
Amy – amylz
From Taste of Home SERVINGS 4
4 garlic cloves, minced
2 tablespoons butter
1 pound uncooked medium shrimp, peeled and deveined
6 ounces fresh snow peas
1/2 cup julienned sweet red pepper
1/2 cup julienned sweet yellow pepper
3 tablespoons minced fresh basil or 1 tablespoon dried basil
3 tablespoons minced fresh parsley
1/2 teaspoon salt
1/4 teaspoon pepper
1/4 cup chicken broth
Hot cooked rice
In a large skillet, saute garlic in butter until tender. Add the shrimp, peas, peppers, basil, parsley, salt and pepper. stir-fry for 5 minutes or until shrimp turn pink and vegetables are crisp-tender. Add broth. Cook 1 minute longer or until heated through. Serve with rice. Yield: 4 servings.
Crispy Pork Fried Rice
Amy - amylz
Robin Miller, 4 servings
1 1/2 tablespoons peanut oil, divided
2 eggs, lightly beaten
1/2 cup chopped onion
3 cloves garlic, minced
2 teaspoons minced fresh ginger
2 cooked pork chops, diced (about 2 cups)
1 cup rice, regular or instant, cooked according to package directions
1/4 cup reduced-sodium soy sauce
2 teaspoons sesame oil
Salt and freshly ground black pepper
1/4 cup freshly chopped cilantro leaves
Heat 1/2 tablespoon of the peanut oil in a large skillet over medium-high heat. Add eggs and tilt pan to coat the surface. Cook eggs in an even layer until cooked through, flipping halfway through cooking (about 2 minutes per side). Remove eggs, dice into small pieces and set aside. To the same pan, heat remaining peanut oil. Add onion, garlic and ginger and cook 2 minutes. Add diced pork and cook 3 minutes, until golden brown. Add rice, soy sauce and sesame oil and cook 2 minutes to heat through. Season, to taste, with salt and black pepper. Remove from heat and stir in cilantro. Transfer to a serving plate and top with chopped eggs.
Amy
Tomorrow we are having Garlic Shrimp Stir-Fry and Pork Fried Rice. The shrimp stir fry is very quick and easy. I like to buy my shrimp at the seafood counter and make sure you get it peeled and deveined. You could probably find it in the frozen section too. Instead of serving this with plain rice, I'm making up pork fried rice. We have some leftover pork roast that will be perfect for this. I'm just going to use canola oil as I don't want to buy peanut oil just for this. Make sure you make the rice ahead of time. I like to make it a day early so it is nice and cold for the fried rice.
Garlic Shrimp Stir-Fry
Amy – amylz
From Taste of Home SERVINGS 4
4 garlic cloves, minced
2 tablespoons butter
1 pound uncooked medium shrimp, peeled and deveined
6 ounces fresh snow peas
1/2 cup julienned sweet red pepper
1/2 cup julienned sweet yellow pepper
3 tablespoons minced fresh basil or 1 tablespoon dried basil
3 tablespoons minced fresh parsley
1/2 teaspoon salt
1/4 teaspoon pepper
1/4 cup chicken broth
Hot cooked rice
In a large skillet, saute garlic in butter until tender. Add the shrimp, peas, peppers, basil, parsley, salt and pepper. stir-fry for 5 minutes or until shrimp turn pink and vegetables are crisp-tender. Add broth. Cook 1 minute longer or until heated through. Serve with rice. Yield: 4 servings.
Crispy Pork Fried Rice
Amy - amylz
Robin Miller, 4 servings
1 1/2 tablespoons peanut oil, divided
2 eggs, lightly beaten
1/2 cup chopped onion
3 cloves garlic, minced
2 teaspoons minced fresh ginger
2 cooked pork chops, diced (about 2 cups)
1 cup rice, regular or instant, cooked according to package directions
1/4 cup reduced-sodium soy sauce
2 teaspoons sesame oil
Salt and freshly ground black pepper
1/4 cup freshly chopped cilantro leaves
Heat 1/2 tablespoon of the peanut oil in a large skillet over medium-high heat. Add eggs and tilt pan to coat the surface. Cook eggs in an even layer until cooked through, flipping halfway through cooking (about 2 minutes per side). Remove eggs, dice into small pieces and set aside. To the same pan, heat remaining peanut oil. Add onion, garlic and ginger and cook 2 minutes. Add diced pork and cook 3 minutes, until golden brown. Add rice, soy sauce and sesame oil and cook 2 minutes to heat through. Season, to taste, with salt and black pepper. Remove from heat and stir in cilantro. Transfer to a serving plate and top with chopped eggs.
Amy
Saturday, November 7, 2009
Big Bud's Beer Can Chicken, Delicious Dilemma
Hi everyone!
Tomorrow we are having Beer Can Chicken for dinner. This is my first time doing a beer can chicken but I always hear how great it is. It looks easy enough so hopefully it tastes good! I'm also including a recipe for Delicious Dilemma.
Big Bud's Beer Can Chicken
Amy - amylz
Recipe courtesy Guy Fieri, 2007
1 (2 to 3-pound) whole chicken
1 teaspoon dried oregano
1 teaspoon garlic powder
1 tablespoon onion powder
1 teaspoon paprika
1 teaspoon ground ginger
1 teaspoon dried sage
1 teaspoon sea salt
1 tablespoon freshly ground black pepper
2 cloves garlic, smashed
1 (12-ounce) can beer
1/2 pound bacon
Preheat oven to 450 degrees F. Wash chicken with cold water and pat dry with paper towels.
Mix dry ingredients in small bowl. Rub 1/2 of the ingredients on inside cavity of chicken. Gently peel skin away from chicken and rub mixture into meat of chicken. Open beer can pour out about 1/2 cup. Drop the garlic cloves into the beer can. Place chicken, open end down, over the beer can to insert the beer into the cavity. Place chicken, standing up, in large saute pan. Place 1/3 of the bacon in the top cavity of the chicken and drape the remaining 2/3 of the bacon down the outside of the chicken. Pierce the bacon to the chicken with toothpicks. Place chicken in the oven for 10 minutes and then lower temperature to 325 degrees F and cook for another 1 hour, or until the internal temperature in the thickest part of the thigh reaches 165 degrees F on an instant-read thermometer.
Delicious Dilemma
Amy – amylz
(Makes 2 dozen servings)
1 package (16.5 ounces) Nestlé Toll House Refrigerated Sugar Cookie Bar Dough
1/2 cup seedless red raspberry jam
1 cup (6 ounces) Nestlé Toll House Premier White Morsels, divided
1 cup (6 ounces) Nestlé Toll House Semi-Sweet Chocolate Mini
Morsels, divided
1 package (8 ounces) cream cheese, softened
1/4 cup granulated sugar
1 large egg
1 teaspoon vanilla extract
1 cup slivered almonds
PREHEAT oven to 325° F. Grease 13 x 9-inch baking pan. PLACE bar dough in prepared baking pan. Allow to soften for 5 to 10 minutes. Using fingertips, pat dough gently to cover bottom and one inch up side of pan. STIR raspberry jam in small bowl until smooth. Spread the jam evenly over the dough leaving a 1/2-inch border. Sprinkle 2/3 cup white morsels and 2/3 cup mini morsels over the jam. BEAT cream cheese and sugar in medium mixer bowl until smooth. Add egg and vanilla extract; beat until combined. Spread cream cheese mixture over the morsels. Sprinkle the top with remaining 1/3 cup morsels and almonds. BAKE for 35 to 40 minutes or until sides are golden brown and center is set. Cool completely in pan on wire rack. Refrigerate for at least 2 hours. Cut into bars.
Nutrition Information per serving: 190 calories; 100 calories from fat; 11 g total fat; 6 g saturated fat; 20 mg cholesterol; 55 mg sodium; 20 g carbohydrate; <1 g fiber; 15 g sugars; 3 g protein
Recipe from Culinary.net
Amy
Tomorrow we are having Beer Can Chicken for dinner. This is my first time doing a beer can chicken but I always hear how great it is. It looks easy enough so hopefully it tastes good! I'm also including a recipe for Delicious Dilemma.
Big Bud's Beer Can Chicken
Amy - amylz
Recipe courtesy Guy Fieri, 2007
1 (2 to 3-pound) whole chicken
1 teaspoon dried oregano
1 teaspoon garlic powder
1 tablespoon onion powder
1 teaspoon paprika
1 teaspoon ground ginger
1 teaspoon dried sage
1 teaspoon sea salt
1 tablespoon freshly ground black pepper
2 cloves garlic, smashed
1 (12-ounce) can beer
1/2 pound bacon
Preheat oven to 450 degrees F. Wash chicken with cold water and pat dry with paper towels.
Mix dry ingredients in small bowl. Rub 1/2 of the ingredients on inside cavity of chicken. Gently peel skin away from chicken and rub mixture into meat of chicken. Open beer can pour out about 1/2 cup. Drop the garlic cloves into the beer can. Place chicken, open end down, over the beer can to insert the beer into the cavity. Place chicken, standing up, in large saute pan. Place 1/3 of the bacon in the top cavity of the chicken and drape the remaining 2/3 of the bacon down the outside of the chicken. Pierce the bacon to the chicken with toothpicks. Place chicken in the oven for 10 minutes and then lower temperature to 325 degrees F and cook for another 1 hour, or until the internal temperature in the thickest part of the thigh reaches 165 degrees F on an instant-read thermometer.
Delicious Dilemma
Amy – amylz
(Makes 2 dozen servings)
1 package (16.5 ounces) Nestlé Toll House Refrigerated Sugar Cookie Bar Dough
1/2 cup seedless red raspberry jam
1 cup (6 ounces) Nestlé Toll House Premier White Morsels, divided
1 cup (6 ounces) Nestlé Toll House Semi-Sweet Chocolate Mini
Morsels, divided
1 package (8 ounces) cream cheese, softened
1/4 cup granulated sugar
1 large egg
1 teaspoon vanilla extract
1 cup slivered almonds
PREHEAT oven to 325° F. Grease 13 x 9-inch baking pan. PLACE bar dough in prepared baking pan. Allow to soften for 5 to 10 minutes. Using fingertips, pat dough gently to cover bottom and one inch up side of pan. STIR raspberry jam in small bowl until smooth. Spread the jam evenly over the dough leaving a 1/2-inch border. Sprinkle 2/3 cup white morsels and 2/3 cup mini morsels over the jam. BEAT cream cheese and sugar in medium mixer bowl until smooth. Add egg and vanilla extract; beat until combined. Spread cream cheese mixture over the morsels. Sprinkle the top with remaining 1/3 cup morsels and almonds. BAKE for 35 to 40 minutes or until sides are golden brown and center is set. Cool completely in pan on wire rack. Refrigerate for at least 2 hours. Cut into bars.
Nutrition Information per serving: 190 calories; 100 calories from fat; 11 g total fat; 6 g saturated fat; 20 mg cholesterol; 55 mg sodium; 20 g carbohydrate; <1 g fiber; 15 g sugars; 3 g protein
Recipe from Culinary.net
Amy
Chicken Caesar Pasta Salad, Best Broccoli Cheddar Soup, Italian Chicken Salad
Hi everyone!
Here are our lunches for the week. We have a Chicken Caesar Pasta Salad, Brocolli Cheddar Soup, and an Italian Chicken Salad.
Chicken Caesar Pasta Salad
Amy - amylz
Serves 8
1 pkg. bowtie pasta
1 pkg. pre-cooked chicken breasts, diced
1 cup celery, sliced thin
1 8 oz. pkg. frozen peas, thawed
1-1 ½ cups Litehouse® Lite Caesar Dressing (Substitute: Litehouse® Organic Caesar or Litehouse® Romano Caesar Dressing)
Grated fresh Parmesan cheese
Romaine leaves
Cook pasta according to package instructions. Drain. Add chicken, celery, and frozen peas (thawed). Toss well with Litehouse® dressing. Grate Parmesan cheese on top. Serve on romaine leaves, or as a potluck salad.
Nutrition*: Calories 311, Total fat 3g, Carbohydrates 51g, Protein 20g, Fiber 2g, 9% Calories from fat * The nutrition calculations do not include your dressing choice.
Best Broccoli Cheddar Soup
Amy - amylz
All Recipes
1 head fresh broccoli, chopped
1 knorr cream of potato soup mix
4 cups water
1/2 cup milk
1 1/2 cups shredded Cheddar cheese
1. In a medium sized stock pot, over medium heat, combine soup mix and water, stirring constantly until well mixed.
2. Add broccoli florets, partially cover and simmer for 5 to 10 minutes stirring often.
3. Once broccoli is tender, place soup in a food processor or blender and puree. Once blended return soup mixture to stock pot, add milk and stir.
4. Add cheese to soup mixture keeping 1/2 cup set aside. Stir soup until cheese is melted and then sprinkle remaining 1/2 cup cheese on top of individual soup servings.
Italian Chicken Salad
Amy – amylz
Family Fun
MARINADE
1 (8-ounce) bottle Italian dressing
2 tablespoons Worcestershire sauce
1 tablespoon lemon juice
1 teaspoon Creole seasoning (optional)
CHICKEN SALAD
8 thin-sliced boneless, skinless chicken breasts
Mixed salad greens
Cherry tomatoes
Step 1 Combine the marinade ingredients in a medium-size bowl and whisk them to blend. Set aside 1/2 cup of the mixture for basting the chicken on the grill.
Step 2 Place the chicken breasts in a gallon-size zip-lock bag and pour in the remaining marinade. Press the air out of the bag and seal it. Turn the bag to thoroughly coat the chicken, then place it in a bowl and refrigerate it for at least 1 hour, turning it occasionally. Remove the meat from the refrigerator 20 minutes before grilling.
Step 3 Prepare a charcoal fire or set a gas grill to medium-high, close the lid, and heat until hot -- about 10 to 15 minutes.
Step 4 Remove the chicken from the bag and discard the marinade. Grill it uncovered, basting with the reserved marinade. Cook the chicken until it is no longer pink inside, about 2 minutes per side on a gas grill. Transfer the breasts to a cutting board and let them rest about 5 minutes before thinly slicing them crosswise. Serve the chicken over salad greens and cherry tomatoes. Serves 6 to 8.
Amy
Here are our lunches for the week. We have a Chicken Caesar Pasta Salad, Brocolli Cheddar Soup, and an Italian Chicken Salad.
Chicken Caesar Pasta Salad
Amy - amylz
Serves 8
1 pkg. bowtie pasta
1 pkg. pre-cooked chicken breasts, diced
1 cup celery, sliced thin
1 8 oz. pkg. frozen peas, thawed
1-1 ½ cups Litehouse® Lite Caesar Dressing (Substitute: Litehouse® Organic Caesar or Litehouse® Romano Caesar Dressing)
Grated fresh Parmesan cheese
Romaine leaves
Cook pasta according to package instructions. Drain. Add chicken, celery, and frozen peas (thawed). Toss well with Litehouse® dressing. Grate Parmesan cheese on top. Serve on romaine leaves, or as a potluck salad.
Nutrition*: Calories 311, Total fat 3g, Carbohydrates 51g, Protein 20g, Fiber 2g, 9% Calories from fat * The nutrition calculations do not include your dressing choice.
Best Broccoli Cheddar Soup
Amy - amylz
All Recipes
1 head fresh broccoli, chopped
1 knorr cream of potato soup mix
4 cups water
1/2 cup milk
1 1/2 cups shredded Cheddar cheese
1. In a medium sized stock pot, over medium heat, combine soup mix and water, stirring constantly until well mixed.
2. Add broccoli florets, partially cover and simmer for 5 to 10 minutes stirring often.
3. Once broccoli is tender, place soup in a food processor or blender and puree. Once blended return soup mixture to stock pot, add milk and stir.
4. Add cheese to soup mixture keeping 1/2 cup set aside. Stir soup until cheese is melted and then sprinkle remaining 1/2 cup cheese on top of individual soup servings.
Italian Chicken Salad
Amy – amylz
Family Fun
MARINADE
1 (8-ounce) bottle Italian dressing
2 tablespoons Worcestershire sauce
1 tablespoon lemon juice
1 teaspoon Creole seasoning (optional)
CHICKEN SALAD
8 thin-sliced boneless, skinless chicken breasts
Mixed salad greens
Cherry tomatoes
Step 1 Combine the marinade ingredients in a medium-size bowl and whisk them to blend. Set aside 1/2 cup of the mixture for basting the chicken on the grill.
Step 2 Place the chicken breasts in a gallon-size zip-lock bag and pour in the remaining marinade. Press the air out of the bag and seal it. Turn the bag to thoroughly coat the chicken, then place it in a bowl and refrigerate it for at least 1 hour, turning it occasionally. Remove the meat from the refrigerator 20 minutes before grilling.
Step 3 Prepare a charcoal fire or set a gas grill to medium-high, close the lid, and heat until hot -- about 10 to 15 minutes.
Step 4 Remove the chicken from the bag and discard the marinade. Grill it uncovered, basting with the reserved marinade. Cook the chicken until it is no longer pink inside, about 2 minutes per side on a gas grill. Transfer the breasts to a cutting board and let them rest about 5 minutes before thinly slicing them crosswise. Serve the chicken over salad greens and cherry tomatoes. Serves 6 to 8.
Amy
Friday, November 6, 2009
Tasty Pork Ribs
Hi everyone!
Tomorrow we are having Tasty Pork Ribs for dinner. These are done in the crockpot. This looks simple enough and it should eb ingredients you have on hand.
Tasty Pork Ribs
Katie (Katiedid) from Taste of Home Feb/Mar 2008
8 bone-in country-style pork ribs, 8 oz each (2 1/2 lbs bone-in beef short ribs)
1 c ketchup
1 c barbecue sauce (Famous Dave's Rich & Sassy)
1/4 packed brown sugar
1/4 c Worcestershire sauce
1 T balsamic vinegar
1 T molasses
1 garlic clove, minced (1 T)
2 T dried minced onion
1 tsp Cajun seasoning
1 tsp ground mustard
1/2 tsp salt
1/4 tsp pepper
Place ribs in a 5-qt. slow cooker. Combine the remaining ingredients; pour over ribs. Cover and cook on low for 6-7 hours or until meat is tender.
Katie's Notes: I used my 4-qt. slow cooker because I only had 2 1/2 lbs of ribs). I kept the amounts for the sauce ingredients the same except for adding more garlic. I cooked the ribs on low for about 5 1/2 hours then I took the ribs out added about 1/4 to 1/3 c more brown sugar and about 1/4 c more barbecue sauce and turned it up to high for about 15 minutes. I added the ribs back to the slow cooker and cooked them on low for about 45 more minutes.
Amy
Tomorrow we are having Tasty Pork Ribs for dinner. These are done in the crockpot. This looks simple enough and it should eb ingredients you have on hand.
Tasty Pork Ribs
Katie (Katiedid) from Taste of Home Feb/Mar 2008
8 bone-in country-style pork ribs, 8 oz each (2 1/2 lbs bone-in beef short ribs)
1 c ketchup
1 c barbecue sauce (Famous Dave's Rich & Sassy)
1/4 packed brown sugar
1/4 c Worcestershire sauce
1 T balsamic vinegar
1 T molasses
1 garlic clove, minced (1 T)
2 T dried minced onion
1 tsp Cajun seasoning
1 tsp ground mustard
1/2 tsp salt
1/4 tsp pepper
Place ribs in a 5-qt. slow cooker. Combine the remaining ingredients; pour over ribs. Cover and cook on low for 6-7 hours or until meat is tender.
Katie's Notes: I used my 4-qt. slow cooker because I only had 2 1/2 lbs of ribs). I kept the amounts for the sauce ingredients the same except for adding more garlic. I cooked the ribs on low for about 5 1/2 hours then I took the ribs out added about 1/4 to 1/3 c more brown sugar and about 1/4 c more barbecue sauce and turned it up to high for about 15 minutes. I added the ribs back to the slow cooker and cooked them on low for about 45 more minutes.
Amy
Clone of a Cinnabon, Marbled-Chocolate Banana Bread
Hi everyone!
Here are the muffins I'm making this week! Well, neither are actually muffins but it's breakfast food. First is Clone of a Cinnabon. I have no idea if they'll really be like cinnabons. We'll see. The 2nd is Marbled Chocolate Banana Bread.
Clone of a Cinnabon
allrecipes.com
* 1 cup warm milk
* 2 eggs, room temperature
* 1/3 cup margarine, melted
* 4 1/2 cups bread flour
* 1 teaspoon salt
* 1/2 cup white sugar
* 2 1/2 teaspoons bread machine yeast
* * 1 cup brown sugar, packed
* 2 1/2 tablespoons ground cinnamon
* 1/3 cup butter, softened
* * 1 (3 ounce) package cream cheese, softened
* 1/4 cup butter, softened
* 1 1/2 cups confectioners' sugar
* 1/2 teaspoon vanilla extract
* 1/8 teaspoon salt
1. Place ingredients in the pan of the bread machine in the order recommended by the manufacturer. Select dough cycle; press Start.
2. After the dough has doubled in size turn it out onto a lightly floured surface, cover and let rest for 10 minutes. In a small bowl, combine brown sugar and cinnamon.
3. Roll dough into a 16x21 inch rectangle. Spread dough with 1/3 cup butter and sprinkle evenly with sugar/cinnamon mixture. Roll up dough and cut into 12 rolls. Place rolls in a lightly greased 9x13 inch baking pan. Cover and let rise until nearly doubled, about 30 minutes. Meanwhile, preheat oven to 400 degrees F (200 degrees C).
4. Bake rolls in preheated oven until golden brown, about 15 minutes. While rolls are baking, beat together cream cheese, 1/4 cup butter, confectioners' sugar, vanilla extract and salt. Spread frosting on warm rolls before serving.
Marbled-Chocolate Banana Bread
Amy - amylz
2 cups all-purpose flour
3/4 teaspoon baking soda
1/2 teaspoon salt
1 cup sugar
1/4 cup butter, softened
1 1/2 cups mashed ripe banana (about 3 bananas)
1/2 cup egg substitute
1/3 cup plain low-fat yogurt
1/2 cup semisweet chocolate chips
Cooking spray
Preheat oven to 350°. Lightly spoon flour into dry measuring cups, and level with a knife. Combine the flour, baking soda, and salt, stirring with a whisk. Place sugar and butter in a large bowl; beat with a mixer at medium speed until well blended (about 1 minute). Add banana, egg substitute, and yogurt; beat until blended. Add flour mixture; beat at low speed just until moist. Place chocolate chips in a medium microwave-safe bowl, and microwave at HIGH 1 minute or until almost melted, stirring until smooth. Cool slightly. Add 1 cup batter to chocolate, stirring until well combined. Spoon chocolate batter alternately with plain batter into an 8 1/2 x 4 1/2-inch loaf pan coated with cooking spray. Swirl batters together using a knife. Bake at 350° for 1 hour and 15 minutes or until a wooden pick inserted in center comes out clean. Cool 10 minutes in pan on a wire rack; remove from pan. Cool completely on wire rack. Yield: 1 loaf, 16 slices (serving size: 1 slice)
CALORIES 183 (23% from fat); FAT 4.7g (sat 2.8g,mono 1.4g,poly 0.2g); PROTEIN 3.1g; CHOLESTEROL 8mg; CALCIUM 18mg; SODIUM 180mg; FIBER 1.3g; IRON 1.1mg; CARBOHYDRATE 33.4g
Cooking Light, SEPTEMBER 2003
Amy
Here are the muffins I'm making this week! Well, neither are actually muffins but it's breakfast food. First is Clone of a Cinnabon. I have no idea if they'll really be like cinnabons. We'll see. The 2nd is Marbled Chocolate Banana Bread.
Clone of a Cinnabon
allrecipes.com
* 1 cup warm milk
* 2 eggs, room temperature
* 1/3 cup margarine, melted
* 4 1/2 cups bread flour
* 1 teaspoon salt
* 1/2 cup white sugar
* 2 1/2 teaspoons bread machine yeast
* * 1 cup brown sugar, packed
* 2 1/2 tablespoons ground cinnamon
* 1/3 cup butter, softened
* * 1 (3 ounce) package cream cheese, softened
* 1/4 cup butter, softened
* 1 1/2 cups confectioners' sugar
* 1/2 teaspoon vanilla extract
* 1/8 teaspoon salt
1. Place ingredients in the pan of the bread machine in the order recommended by the manufacturer. Select dough cycle; press Start.
2. After the dough has doubled in size turn it out onto a lightly floured surface, cover and let rest for 10 minutes. In a small bowl, combine brown sugar and cinnamon.
3. Roll dough into a 16x21 inch rectangle. Spread dough with 1/3 cup butter and sprinkle evenly with sugar/cinnamon mixture. Roll up dough and cut into 12 rolls. Place rolls in a lightly greased 9x13 inch baking pan. Cover and let rise until nearly doubled, about 30 minutes. Meanwhile, preheat oven to 400 degrees F (200 degrees C).
4. Bake rolls in preheated oven until golden brown, about 15 minutes. While rolls are baking, beat together cream cheese, 1/4 cup butter, confectioners' sugar, vanilla extract and salt. Spread frosting on warm rolls before serving.
Marbled-Chocolate Banana Bread
Amy - amylz
2 cups all-purpose flour
3/4 teaspoon baking soda
1/2 teaspoon salt
1 cup sugar
1/4 cup butter, softened
1 1/2 cups mashed ripe banana (about 3 bananas)
1/2 cup egg substitute
1/3 cup plain low-fat yogurt
1/2 cup semisweet chocolate chips
Cooking spray
Preheat oven to 350°. Lightly spoon flour into dry measuring cups, and level with a knife. Combine the flour, baking soda, and salt, stirring with a whisk. Place sugar and butter in a large bowl; beat with a mixer at medium speed until well blended (about 1 minute). Add banana, egg substitute, and yogurt; beat until blended. Add flour mixture; beat at low speed just until moist. Place chocolate chips in a medium microwave-safe bowl, and microwave at HIGH 1 minute or until almost melted, stirring until smooth. Cool slightly. Add 1 cup batter to chocolate, stirring until well combined. Spoon chocolate batter alternately with plain batter into an 8 1/2 x 4 1/2-inch loaf pan coated with cooking spray. Swirl batters together using a knife. Bake at 350° for 1 hour and 15 minutes or until a wooden pick inserted in center comes out clean. Cool 10 minutes in pan on a wire rack; remove from pan. Cool completely on wire rack. Yield: 1 loaf, 16 slices (serving size: 1 slice)
CALORIES 183 (23% from fat); FAT 4.7g (sat 2.8g,mono 1.4g,poly 0.2g); PROTEIN 3.1g; CHOLESTEROL 8mg; CALCIUM 18mg; SODIUM 180mg; FIBER 1.3g; IRON 1.1mg; CARBOHYDRATE 33.4g
Cooking Light, SEPTEMBER 2003
Amy
Thursday, November 5, 2009
Oven-Easy Beef Bake, To-Die-For Cranberry Coconut Squares, Cinnamon-y Snickerdoodles, Peanut Butter Bars
Hi everyone!
Tomorrow we are having Oven-Easy Beef Bake. This sounds delicious! It looks like it will almost be like a baked beef stew. Yum! I'll let you know how it turns out. I also have to bake for a bake sale and I've included what I'm going to make. There are cranberry bars, snickerdoodles and PB bars!
Oven-Easy Beef Bake
(Maggie via a Gooseberry cookbook)
1 1/2 lbs. stew beef, cubed
2 T. oil
1 can (10.5oz) can mushroom gravy (I used jarred)
1 can (12oz) tomato juice
1/2 c. water
1 pkg. dried onion soup mix
4 potatoes, peeled & quartered
Brown beef in oil in stockpot; drain, set aside. Combine gravy, tomato juice, water & onion soup mix in stockpot; bring to boil. Reduce heat, return beef to pot & simmer 5 minutes. Meanwhile, preheat oven to 350. Arrange potatoes in a greased 13x9 baking pan. Pour beef mixture over top of potatoes. Cover with foil and bake for 2 hrs.
To-Die-For Cranberry Coconut Squares
(RecipeGirl)
Crust:
1/4 cup butter -- softened
1/4 cup sugar
1 cup flour
1 pinch salt
Topping:
1 cup sugar
2 T. flour
1/2 t. baking powder
1 pinch salt
1 large egg
1 large egg white
1/4 cup fresh lemon juice
1 1/2 cups fresh or frozen (unthawed) cranberries
1/2 cup shredded coconut
powdered sugar for sprinkling -- optional
Preheat oven to 350 deg. In a medium bowl, beat butter and sugar until creamy. On low, beat in flour and salt and mix until well combined and crumbly. Press into bottom of an 8 inch square pan that has been sprayed with Pam. Bake for 12 minutes, until just barely golden around the edges (mine didn't brown and I just took it out at 12 min.). In the same bowl (no need to wash it), combine sugar, flour, baking powder and salt. Add egg, egg white, and lemon juice and stir until well blended and smooth (I used the mixer). Sprinkle cranberries and coconut evenly over the crust. Pour lemon filling over the top. Bake for 40-45 minutes until golden and set. Cool completely in the pan on a wire rack. Store in fridge. Sprinkle with powdered sugar, if using, before cutting into squares (I omitted).
16 squares - per square: 140 calories, 4 g. fat, 25% cal. from fat
NOTES : Variation--Cranberry Coconut Squares with Almonds: Sprinkle 1/3 cup sliced almonds over the top before baking. Adds 1.5 grams fat per square. I think macadamia nuts would also be fabulous in these.
source: One Smart Cookie
Cinnamon-y Snickerdoodles:
(Jessica aka bcHOSTJessicaWessica)
makes 4-5 dozen
1 cup shortening
1 1/2 cups sugar
2 tsp vanilla extract
2 eggs
2 2/3 cups flour
2 teaspoons cream of tartar
1 teaspoon baking soda
1/4 teaspoon salt
1/8 cup sugar
1/8 cup cinnamon
Preheat oven to 400ºF to bake. In a small bowl, combine 1/8 C sugar and 1/8 C cinnamon, blend well, then set aside. Beat together shortening and 1 1/2 cups of sugar. Beat in vanilla. Incorporate eggs separately. Combine flour, cream of tartar, baking soda, and salt. Beat dry mixture into egg mixture. Taking a rounded tablespoon of dough per cookie, roll the dough into balls, then roll each ball into the cinnamon sugar, coating completely. Set onto an ungreased cookie sheet, about 2 inches apart. You should be able to fit 12 balls of dough on the cookie sheet. Bake for 7-10 minutes. Allow to cool on cookie sheet for a minute or two, then remove cookies to a sheet of wax paper on the counter OR a cooling rack. Store tightly covered.
Peanut Butter Bars
Katie (KatieDid)
1/2 c butter, softened
1/2 c sugar
1/2 c packed brown sugar
1/2 c creamy peanut butter
1 egg, beaten
1 tsp vanilla extract
1 c all-purpose flour (I used 1/2 c whole wheat)
1/2 c quick cooking oats (I used 3/4 c)
1 tsp baking soda
1/4 tsp salt
1 c (6 oz) semisweet chocolate chips
Icing:
1/2 c powdered sugar
2 T creamy peanut butter
2 T milk
In a mixing bowl, cream butter, sugars and peanut butter. Mix in egg and vanilla. Combine flour, oats, baking soda and salt; stir into creamed mixture. Spread into a greased 13x9x2 in. baking pan. Sprinkle with chocolate chips. Bake at 350 for 20-25 minutes or until lightly browned. Cool 10 minutes. Combine icing ingredients; drizzle over bars.
Amy
Tomorrow we are having Oven-Easy Beef Bake. This sounds delicious! It looks like it will almost be like a baked beef stew. Yum! I'll let you know how it turns out. I also have to bake for a bake sale and I've included what I'm going to make. There are cranberry bars, snickerdoodles and PB bars!
Oven-Easy Beef Bake
(Maggie via a Gooseberry cookbook)
1 1/2 lbs. stew beef, cubed
2 T. oil
1 can (10.5oz) can mushroom gravy (I used jarred)
1 can (12oz) tomato juice
1/2 c. water
1 pkg. dried onion soup mix
4 potatoes, peeled & quartered
Brown beef in oil in stockpot; drain, set aside. Combine gravy, tomato juice, water & onion soup mix in stockpot; bring to boil. Reduce heat, return beef to pot & simmer 5 minutes. Meanwhile, preheat oven to 350. Arrange potatoes in a greased 13x9 baking pan. Pour beef mixture over top of potatoes. Cover with foil and bake for 2 hrs.
To-Die-For Cranberry Coconut Squares
(RecipeGirl)
Crust:
1/4 cup butter -- softened
1/4 cup sugar
1 cup flour
1 pinch salt
Topping:
1 cup sugar
2 T. flour
1/2 t. baking powder
1 pinch salt
1 large egg
1 large egg white
1/4 cup fresh lemon juice
1 1/2 cups fresh or frozen (unthawed) cranberries
1/2 cup shredded coconut
powdered sugar for sprinkling -- optional
Preheat oven to 350 deg. In a medium bowl, beat butter and sugar until creamy. On low, beat in flour and salt and mix until well combined and crumbly. Press into bottom of an 8 inch square pan that has been sprayed with Pam. Bake for 12 minutes, until just barely golden around the edges (mine didn't brown and I just took it out at 12 min.). In the same bowl (no need to wash it), combine sugar, flour, baking powder and salt. Add egg, egg white, and lemon juice and stir until well blended and smooth (I used the mixer). Sprinkle cranberries and coconut evenly over the crust. Pour lemon filling over the top. Bake for 40-45 minutes until golden and set. Cool completely in the pan on a wire rack. Store in fridge. Sprinkle with powdered sugar, if using, before cutting into squares (I omitted).
16 squares - per square: 140 calories, 4 g. fat, 25% cal. from fat
NOTES : Variation--Cranberry Coconut Squares with Almonds: Sprinkle 1/3 cup sliced almonds over the top before baking. Adds 1.5 grams fat per square. I think macadamia nuts would also be fabulous in these.
source: One Smart Cookie
Cinnamon-y Snickerdoodles:
(Jessica aka bcHOSTJessicaWessica)
makes 4-5 dozen
1 cup shortening
1 1/2 cups sugar
2 tsp vanilla extract
2 eggs
2 2/3 cups flour
2 teaspoons cream of tartar
1 teaspoon baking soda
1/4 teaspoon salt
1/8 cup sugar
1/8 cup cinnamon
Preheat oven to 400ºF to bake. In a small bowl, combine 1/8 C sugar and 1/8 C cinnamon, blend well, then set aside. Beat together shortening and 1 1/2 cups of sugar. Beat in vanilla. Incorporate eggs separately. Combine flour, cream of tartar, baking soda, and salt. Beat dry mixture into egg mixture. Taking a rounded tablespoon of dough per cookie, roll the dough into balls, then roll each ball into the cinnamon sugar, coating completely. Set onto an ungreased cookie sheet, about 2 inches apart. You should be able to fit 12 balls of dough on the cookie sheet. Bake for 7-10 minutes. Allow to cool on cookie sheet for a minute or two, then remove cookies to a sheet of wax paper on the counter OR a cooling rack. Store tightly covered.
Peanut Butter Bars
Katie (KatieDid)
1/2 c butter, softened
1/2 c sugar
1/2 c packed brown sugar
1/2 c creamy peanut butter
1 egg, beaten
1 tsp vanilla extract
1 c all-purpose flour (I used 1/2 c whole wheat)
1/2 c quick cooking oats (I used 3/4 c)
1 tsp baking soda
1/4 tsp salt
1 c (6 oz) semisweet chocolate chips
Icing:
1/2 c powdered sugar
2 T creamy peanut butter
2 T milk
In a mixing bowl, cream butter, sugars and peanut butter. Mix in egg and vanilla. Combine flour, oats, baking soda and salt; stir into creamed mixture. Spread into a greased 13x9x2 in. baking pan. Sprinkle with chocolate chips. Bake at 350 for 20-25 minutes or until lightly browned. Cool 10 minutes. Combine icing ingredients; drizzle over bars.
Amy
Wednesday, November 4, 2009
CROCKPOT APPLE BUTTER RIBS
Hi everyone!
Tomorrow we are having crockpot Apple Buuter Ribs. These are also super simple to make. Amy says they like to shred these and eat as sandwiches. So, you have a few different options!
CROCKPOT APPLE BUTTER RIBS
(luckymommyto2boys ~ Amy ~ Recipezaar)
3 lbs country-style boneless pork ribs
¾ teaspoon salt
¼ teaspoon pepper
1 cup chopped onions
¾ cup apple butter
3 tablespoons brown sugar
1 teaspoon liquid smoke (optional)
2 garlic cloves, finely chopped
Rub salt and pepper on ribs. Place in crock pot. Cover with onions. Mix remaining ingredients and pour over onions. Cover and cook on low for 9 hours. * Amy’s notes: We shredded and ate on sandwiches.
Amy
Tomorrow we are having crockpot Apple Buuter Ribs. These are also super simple to make. Amy says they like to shred these and eat as sandwiches. So, you have a few different options!
CROCKPOT APPLE BUTTER RIBS
(luckymommyto2boys ~ Amy ~ Recipezaar)
3 lbs country-style boneless pork ribs
¾ teaspoon salt
¼ teaspoon pepper
1 cup chopped onions
¾ cup apple butter
3 tablespoons brown sugar
1 teaspoon liquid smoke (optional)
2 garlic cloves, finely chopped
Rub salt and pepper on ribs. Place in crock pot. Cover with onions. Mix remaining ingredients and pour over onions. Cover and cook on low for 9 hours. * Amy’s notes: We shredded and ate on sandwiches.
Amy
Tuesday, November 3, 2009
Baked Slow Cooker Chicken
Hi everyone!
Tomorrow we are having Baked Slow Cooker Chicken. It can't really get easier than this.
Baked Slow Cooker Chicken
(PrincessButtercup via allrecipes.com)
1 (2 to 3 pound) whole chicken
salt and pepper to taste
1 teaspoon paprika
Wad three pieces of aluminum foil into 3 to 4 inch balls, and place them in the bottom of the slow cooker. Rinse the chicken, inside and out, under cold running water. Pat dry with paper towels. Season the chicken with the salt, pepper and paprika, and place in the slow cooker on top of the crumbled aluminum foil. Set the slow cooker to High for 1 hour, then turn down to Low for about 8 to 10 hours, or until the chicken is no longer pink and the juices run clear.
Amy
Tomorrow we are having Baked Slow Cooker Chicken. It can't really get easier than this.
Baked Slow Cooker Chicken
(PrincessButtercup via allrecipes.com)
1 (2 to 3 pound) whole chicken
salt and pepper to taste
1 teaspoon paprika
Wad three pieces of aluminum foil into 3 to 4 inch balls, and place them in the bottom of the slow cooker. Rinse the chicken, inside and out, under cold running water. Pat dry with paper towels. Season the chicken with the salt, pepper and paprika, and place in the slow cooker on top of the crumbled aluminum foil. Set the slow cooker to High for 1 hour, then turn down to Low for about 8 to 10 hours, or until the chicken is no longer pink and the juices run clear.
Amy
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