Hi everyone!
Tomorrow I'm making this Chicken Cordon Bleu Casserole for dinner. It's exactly as the title says. My non cheese eating boys won't be home so I'm going to make this as written. I hope it's good!
CHICKEN CORDON BLEU CASSEROLE
(BabyCenter.com Recipe Swap Board; OP?)
2 lbs. boneless skinless chicken breasts, cut into chunks
bread crumbs
1 egg mixed with cup milk
8 oz. Swiss cheese, cubed
8 oz. ham, diced
1 can (10 oz.) cream of chicken soup
1 cup milk
Dip chunks of chicken in egg and milk mixture, then into bread crumbs, coating well. Brown in a little oil until golden. Place chunks in baking dish, add cubes of Swiss cheese and small pieces of ham. Mix cream of chicken soup with 1 cup of milk; mix well and pour over all. Bake about 30 minutes at 350 degrees or until tender and bubbly.
Amy
Friday, July 31, 2009
Thursday, July 30, 2009
Key West Chicken, Caribbean Vegetables, Caribbean Rice and Peas
Hi everyone!
Tomorrow we are all busy doing different things and I'm not cooking. So, I'm leaving you with some carribean dishes that are pretty popular lately in my cooking group. Everything has gotten rave reviews!
Key West Chicken
OP?
3 T soy sauce
1 T honey
1 T vegetable oil
1 tsp lime juice
1 tsp chopped garlic
4 skinless, boneless chicken breast halves
In a shallow container, blend soy sauce, honey, vegetable oil, lime juice, and garlic. Place chicken breast halves into the mixture, and turn to coat. Cover, and marinate in the refrigerator at least 30 minutes. Preheat an outdoor grill for high heat. Lightly oil the grill grate. Discard marinade, and grill chicken 6 to 8 minutes on each side, until juices run clear.
Caribbean Vegetables
Cooking Light
4 servings (serving size: about 1 cup)
2 tsp olive oil
3 cups chopped peeled sweet potato (about 1 pound)
1/2 cup fat-free, less-sodium chicken broth
1 T chopped fresh cilantro
1 T grated peeled fresh ginger
1/2 tsp chopped fresh parsley
1/2 tsp ground coriander seeds
1/8 tsp ground allspice
1/8 tsp salt
1/8 tsp black pepper
2 1/4 cups chopped zucchini
Heat oil in a large nonstick skillet over medium-high heat. Add sweet potato; sauté 5 minutes. Add chicken broth and next 7 ingredients (chicken broth through pepper); cook 15 minutes or until potato is tender. Add zucchini; cook 2 minutes.
Calories: 187 (14% from fat), Fat: 2.9g (sat 0.4g,mono 1.7g,poly 0.4g), Protein: 3.6g, Carbohydrate: 37.8g, Fiber: 5.7g, Cholesterol: 0.0mg, Iron: 1.2mg, Sodium: 150mg, Calcium: 47mg Cooking Light, MARCH 2002
Caribbean Rice and Peas
~*~Sandy~*~
3 cups cooked rice (cold leftover rice is OK)
3/4 cups of coconut milk
A couple shakes of dried thyme, or three or four fresh sprigs
1 clove of garlic, minced
Salt to taste
1/2 cup red kidney beans, canned are OK
Heat a good heavy skillet or fry pan over medium and add about a spoonful of vegetable oil. When hot, add the garlic and sauté for about 30 seconds. Immediately add the coconut milk, the thyme and the kidney beans, along with a couple of pinches of salt, and bring to a boil. Boil for a couple of minutes, until the coconut milk has reduced by more than half. Add in the rice, and mash it around until it uniformly absorbs the coconut milk. Add salt to taste. Serve with your favorite grilled Caribbean meat, with a Cuban beef stew or any Caribbean curry.
Amy
Tomorrow we are all busy doing different things and I'm not cooking. So, I'm leaving you with some carribean dishes that are pretty popular lately in my cooking group. Everything has gotten rave reviews!
Key West Chicken
OP?
3 T soy sauce
1 T honey
1 T vegetable oil
1 tsp lime juice
1 tsp chopped garlic
4 skinless, boneless chicken breast halves
In a shallow container, blend soy sauce, honey, vegetable oil, lime juice, and garlic. Place chicken breast halves into the mixture, and turn to coat. Cover, and marinate in the refrigerator at least 30 minutes. Preheat an outdoor grill for high heat. Lightly oil the grill grate. Discard marinade, and grill chicken 6 to 8 minutes on each side, until juices run clear.
Caribbean Vegetables
Cooking Light
4 servings (serving size: about 1 cup)
2 tsp olive oil
3 cups chopped peeled sweet potato (about 1 pound)
1/2 cup fat-free, less-sodium chicken broth
1 T chopped fresh cilantro
1 T grated peeled fresh ginger
1/2 tsp chopped fresh parsley
1/2 tsp ground coriander seeds
1/8 tsp ground allspice
1/8 tsp salt
1/8 tsp black pepper
2 1/4 cups chopped zucchini
Heat oil in a large nonstick skillet over medium-high heat. Add sweet potato; sauté 5 minutes. Add chicken broth and next 7 ingredients (chicken broth through pepper); cook 15 minutes or until potato is tender. Add zucchini; cook 2 minutes.
Calories: 187 (14% from fat), Fat: 2.9g (sat 0.4g,mono 1.7g,poly 0.4g), Protein: 3.6g, Carbohydrate: 37.8g, Fiber: 5.7g, Cholesterol: 0.0mg, Iron: 1.2mg, Sodium: 150mg, Calcium: 47mg Cooking Light, MARCH 2002
Caribbean Rice and Peas
~*~Sandy~*~
3 cups cooked rice (cold leftover rice is OK)
3/4 cups of coconut milk
A couple shakes of dried thyme, or three or four fresh sprigs
1 clove of garlic, minced
Salt to taste
1/2 cup red kidney beans, canned are OK
Heat a good heavy skillet or fry pan over medium and add about a spoonful of vegetable oil. When hot, add the garlic and sauté for about 30 seconds. Immediately add the coconut milk, the thyme and the kidney beans, along with a couple of pinches of salt, and bring to a boil. Boil for a couple of minutes, until the coconut milk has reduced by more than half. Add in the rice, and mash it around until it uniformly absorbs the coconut milk. Add salt to taste. Serve with your favorite grilled Caribbean meat, with a Cuban beef stew or any Caribbean curry.
Amy
Wednesday, July 29, 2009
Ham, Cheese and Chive Scones, Simple BBQ Ribs, Almond Coconut Bars
Hi everyone!
Tomorrow I am going to make up some savory scones and ribs. I love the idea of these scones and can't wait to try them. The ribs are done on the stove and oven and I can't wait to try them. It seems silly to me to marinate then boil but they say it works and is good. So, I'm giving it a shot. I'm also making some almond coconut bars for an event I'm attending.
Ham, Cheese and Chive Scones
Amy – amylz
Rachael Ray Yields: 4 servings
2 cups baking mix, such as Bisquick, plus a little extra for the worktable
1/4 cup sugar
10 thin slices deli ham, finely chopped
1/2 cup plus 2 tablespoons shredded cheddar cheese, divided
1/4 cup chopped chives
1 egg
1/2 cup milk, half-and-half or cream (whatever you put into your morning coffee)
1/2 cup butter, softened
3 tablespoons Dijon mustard
Preheat an oven to 425ºF. In a large mixing bowl combine the baking mix, sugar, chopped ham, about 1/2 cup of the shredded cheese and the chives. In a small bowl, combine the egg and milk. Pull out about a teaspoon of the liquid in a small dish or coffee cup then add the remaining liquid to the bowl of dry ingredients. Give it a gentle stir with a fork or rubber spatula until a soft dough forms. Sprinkle a little bit of baking mix onto your worktable and turn the dough out onto it. Give it a quick knead, about 10 turns should do the trick. Transfer the dough to a baking sheet and use your hands to shape it into a round that is flat on top and about 8 inches across. Brush the reserved liquid over the top of the dough and top with the remaining cheese. Cut into 8 wedges with a long knife. Leave the wedges together, though, you'll break them apart after they've finished baking. While the scones are baking, combine the softened butter and mustard in a medium-size mixing bowl. Set aside until the scones are ready.
Simple BBQ Ribs
Cyndy (MyPB&Jelly) Allrecipes
2 1/2 pounds country style pork ribs
1/2 cup soy sauce
1/2 cup teriyaki sauce
dash of liquid smoke
2 cloves fresh garlic, minced
1 tablespoon garlic powder
1 teaspoon ground black pepper
2 tablespoons salt
1 onion, wedged
1 cup barbeque sauce
*Marinate ribs in soy sauce, teriyaki sauce, liquid smoke and fresh garlic. Place ribs and onion in a large pot with enough water to cover. Season with garlic powder, black pepper and salt. Bring water to a boil, and cook ribs until tender (about 45 minutes). Preheat oven to 325 degrees F (165 degrees C). Grill 350* about 5 minutes per side, basting with bbq sauce. Remove ribs from pot, and place them in a 9x13 inch baking dish. Pour barbeque sauce over ribs. Cover dish with aluminum foil, and bake in the preheated oven for 1 to 1 1/2 hours, or until internal temperature of pork has reached 160 degrees F (70 degrees C).
Almond Coconut Bars
Lori
1 cup flour
1 tsp baking powder
¼ tsp salt
¼ cup butter
1 cup firmly packed brown sugar
1 large egg
1 tsp almond extract
1 cup shredded coconut USE FROZEN
1 Preheat oven to 350 degrees F. Spray 8x8" baking pan with nonstick cooking spray.
2 Combine flour, baking powder and salt; set aside.
3 Melt butter in large saucepan. Stir in brown sugar. Lightly beat in egg and almond extract. Mix coconut with dry ingredients and gradually add to hot mixture.
4 Spread in pan and bake 35 minutes, or until browned. Let cool for 10 minutes in the pan; remove from pan and cool on wire rack. Cut into 24 bars.
Yield: 24 bars
Cooking Tips
*If you're not a fan of shredded coconut, simply make these "almond bars" by substituting sliced almonds for the coconut.
Amy
Tomorrow I am going to make up some savory scones and ribs. I love the idea of these scones and can't wait to try them. The ribs are done on the stove and oven and I can't wait to try them. It seems silly to me to marinate then boil but they say it works and is good. So, I'm giving it a shot. I'm also making some almond coconut bars for an event I'm attending.
Ham, Cheese and Chive Scones
Amy – amylz
Rachael Ray Yields: 4 servings
2 cups baking mix, such as Bisquick, plus a little extra for the worktable
1/4 cup sugar
10 thin slices deli ham, finely chopped
1/2 cup plus 2 tablespoons shredded cheddar cheese, divided
1/4 cup chopped chives
1 egg
1/2 cup milk, half-and-half or cream (whatever you put into your morning coffee)
1/2 cup butter, softened
3 tablespoons Dijon mustard
Preheat an oven to 425ºF. In a large mixing bowl combine the baking mix, sugar, chopped ham, about 1/2 cup of the shredded cheese and the chives. In a small bowl, combine the egg and milk. Pull out about a teaspoon of the liquid in a small dish or coffee cup then add the remaining liquid to the bowl of dry ingredients. Give it a gentle stir with a fork or rubber spatula until a soft dough forms. Sprinkle a little bit of baking mix onto your worktable and turn the dough out onto it. Give it a quick knead, about 10 turns should do the trick. Transfer the dough to a baking sheet and use your hands to shape it into a round that is flat on top and about 8 inches across. Brush the reserved liquid over the top of the dough and top with the remaining cheese. Cut into 8 wedges with a long knife. Leave the wedges together, though, you'll break them apart after they've finished baking. While the scones are baking, combine the softened butter and mustard in a medium-size mixing bowl. Set aside until the scones are ready.
Simple BBQ Ribs
Cyndy (MyPB&Jelly) Allrecipes
2 1/2 pounds country style pork ribs
1/2 cup soy sauce
1/2 cup teriyaki sauce
dash of liquid smoke
2 cloves fresh garlic, minced
1 tablespoon garlic powder
1 teaspoon ground black pepper
2 tablespoons salt
1 onion, wedged
1 cup barbeque sauce
*Marinate ribs in soy sauce, teriyaki sauce, liquid smoke and fresh garlic. Place ribs and onion in a large pot with enough water to cover. Season with garlic powder, black pepper and salt. Bring water to a boil, and cook ribs until tender (about 45 minutes). Preheat oven to 325 degrees F (165 degrees C). Grill 350* about 5 minutes per side, basting with bbq sauce. Remove ribs from pot, and place them in a 9x13 inch baking dish. Pour barbeque sauce over ribs. Cover dish with aluminum foil, and bake in the preheated oven for 1 to 1 1/2 hours, or until internal temperature of pork has reached 160 degrees F (70 degrees C).
Almond Coconut Bars
Lori
1 cup flour
1 tsp baking powder
¼ tsp salt
¼ cup butter
1 cup firmly packed brown sugar
1 large egg
1 tsp almond extract
1 cup shredded coconut USE FROZEN
1 Preheat oven to 350 degrees F. Spray 8x8" baking pan with nonstick cooking spray.
2 Combine flour, baking powder and salt; set aside.
3 Melt butter in large saucepan. Stir in brown sugar. Lightly beat in egg and almond extract. Mix coconut with dry ingredients and gradually add to hot mixture.
4 Spread in pan and bake 35 minutes, or until browned. Let cool for 10 minutes in the pan; remove from pan and cool on wire rack. Cut into 24 bars.
Yield: 24 bars
Cooking Tips
*If you're not a fan of shredded coconut, simply make these "almond bars" by substituting sliced almonds for the coconut.
Amy
Tuesday, July 28, 2009
Golden Harvest Muffins, Triple-Berry Granola Crisp
Hi everyone!
Tomorrow we are going to eat some leftovers from our camping trip for dinner but I am making a couple things you all might like. First are Golden Harvest Muffins. These have a little bit of everything in them and you can mix that around a bit. This does make 36 muffins so cut the recipe down if you don't need them. For dessert I'm making Triple Berry Granola Crisp. It's like a crisp and you can use mixed berries if you don't want to buy each kind of berry. This would work with fresh berries as well.
Golden Harvest Muffins
Sandy~Ardnas1
2 cups white flour
2 cups whole wheat flour
2 cups sugar
4 tsp baking soda
4 tsp cinnamon
1 tsp salt
1/2 tsp ground cloves
4 cups (5 medium) shredded peeled apples
1 cup shredded carrots
1 cup coconut
1cup raisins
1 cup chopped walnuts or pecans
1 1/2 cups oil
1/2 cup milk
4 tsp vanilla
3 eggs beaten
Heat oven to 350º. Line 36 muffins cups with paper baking cups or grease bottoms only. Lightly spoon flour into measuring cup; level off. In 4-quart bowl, combine all purpose flour, whole wheat flour, sugar, baking soda, cinnamon, salt and cloves. Add apples, carrots, coconut, raisins, and walnuts; mix well. Add oil, milk, vanilla, and eggs; stir just until moistened. Fill lined or greased muffin cups 3/4 full. Bake at 350º for 20 to 25 minutes or until toothpick inserted in center comes out clean. Immediately remove from pans. Cool completely to freeze (up to one month). 36 muffins. 230 calories, 13 g fat
Triple-Berry Granola Crisp
Amy – amylz
Betty Crocker Makes: 9 servings
1 bag (8 oz) blueberries
1 bag (10 oz) strawberries
1 bag (10 oz) raspberries
1/4 cup sugar
2 tablespoons all-purpose flour
1 1/2 cups oats & honey granola
Ice cream or whipped cream, if desired
1. Heat oven to 375°F. In ungreased 8-inch square (2-quart) glass baking dish, mix frozen berries, sugar and flour until fruit is coated. Bake 20 minutes.
2. Stir fruit mixture. Sprinkle with granola.
3. Bake 15 to 20 minutes longer or until light golden brown and bubbly. Let stand 5 to 10 minutes before serving. Serve warm with ice cream.
High Altitude (3500-6500 ft): In step 1, bake 25 minutes. In step 3, bake 18 to 23 minutes.
If you like, use 3 bags (10 oz each) Cascadian Farm® frozen harvest berries in place of the blueberries, strawberries and raspberries.
Nutrition Information:
1 Serving: Calories 130 (Calories from Fat 15); Total Fat 2g (Saturated Fat 0g, Trans Fat 0g); Cholesterol 0mg; Sodium 30mg; Total Carbohydrate 27g (Dietary Fiber 4g, Sugars 14g); Protein 2g Percent Daily Value*: Vitamin A 0%; Vitamin C 20%; Calcium 2%; Iron 6% Exchanges: 1 Starch; 1/2 Fruit; 0 Other Carbohydrate; 0 Vegetable; 1/2 Fat Carbohydrate Choices: 2
Amy
Tomorrow we are going to eat some leftovers from our camping trip for dinner but I am making a couple things you all might like. First are Golden Harvest Muffins. These have a little bit of everything in them and you can mix that around a bit. This does make 36 muffins so cut the recipe down if you don't need them. For dessert I'm making Triple Berry Granola Crisp. It's like a crisp and you can use mixed berries if you don't want to buy each kind of berry. This would work with fresh berries as well.
Golden Harvest Muffins
Sandy~Ardnas1
2 cups white flour
2 cups whole wheat flour
2 cups sugar
4 tsp baking soda
4 tsp cinnamon
1 tsp salt
1/2 tsp ground cloves
4 cups (5 medium) shredded peeled apples
1 cup shredded carrots
1 cup coconut
1cup raisins
1 cup chopped walnuts or pecans
1 1/2 cups oil
1/2 cup milk
4 tsp vanilla
3 eggs beaten
Heat oven to 350º. Line 36 muffins cups with paper baking cups or grease bottoms only. Lightly spoon flour into measuring cup; level off. In 4-quart bowl, combine all purpose flour, whole wheat flour, sugar, baking soda, cinnamon, salt and cloves. Add apples, carrots, coconut, raisins, and walnuts; mix well. Add oil, milk, vanilla, and eggs; stir just until moistened. Fill lined or greased muffin cups 3/4 full. Bake at 350º for 20 to 25 minutes or until toothpick inserted in center comes out clean. Immediately remove from pans. Cool completely to freeze (up to one month). 36 muffins. 230 calories, 13 g fat
Triple-Berry Granola Crisp
Amy – amylz
Betty Crocker Makes: 9 servings
1 bag (8 oz) blueberries
1 bag (10 oz) strawberries
1 bag (10 oz) raspberries
1/4 cup sugar
2 tablespoons all-purpose flour
1 1/2 cups oats & honey granola
Ice cream or whipped cream, if desired
1. Heat oven to 375°F. In ungreased 8-inch square (2-quart) glass baking dish, mix frozen berries, sugar and flour until fruit is coated. Bake 20 minutes.
2. Stir fruit mixture. Sprinkle with granola.
3. Bake 15 to 20 minutes longer or until light golden brown and bubbly. Let stand 5 to 10 minutes before serving. Serve warm with ice cream.
High Altitude (3500-6500 ft): In step 1, bake 25 minutes. In step 3, bake 18 to 23 minutes.
If you like, use 3 bags (10 oz each) Cascadian Farm® frozen harvest berries in place of the blueberries, strawberries and raspberries.
Nutrition Information:
1 Serving: Calories 130 (Calories from Fat 15); Total Fat 2g (Saturated Fat 0g, Trans Fat 0g); Cholesterol 0mg; Sodium 30mg; Total Carbohydrate 27g (Dietary Fiber 4g, Sugars 14g); Protein 2g Percent Daily Value*: Vitamin A 0%; Vitamin C 20%; Calcium 2%; Iron 6% Exchanges: 1 Starch; 1/2 Fruit; 0 Other Carbohydrate; 0 Vegetable; 1/2 Fat Carbohydrate Choices: 2
Amy
Monday, July 27, 2009
Flaxseed Oatmeal Pancakes, Beefy Baked Ravioli
Hi everyone!
Tomorrow is the last day of our camping trip and I'm making some Flaxseed Oatmeal pancakes for breakfast. You should be able to get flaxseed at most grocery stores and many will have it in the bulk section if they sell items like that. It's great to add to all sorts of baked goods and breakfast items for added nutrition. For dinner, I'm making Beefy Baked Ravioli. This is a very simple pasta dish.
Flaxseed Oatmeal Pancakes
Katie (Katiedid) from Taste of Home
1/3 cup whole wheat flour
3 tablespoons quick-cooking oats
1 tablespoon flaxseed
1/2 teaspoon baking powder
1/4 teaspoon ground cinnamon
1/8 teaspoon baking soda
Dash salt
1 egg, separated
1/2 cup buttermilk
1 tablespoon brown sugar
1 tablespoon canola oil
1/2 teaspoon vanilla extract
In a large bowl, combine the first seven ingredients. In a small bowl, whisk the egg yolk, buttermilk, brown sugar, oil and vanilla; stir into dry ingredients just until moistened.
In a small mixing bowl, beat egg white on medium speed until stiff peaks form. Fold into batter. Pour batter by 1/4 cupfuls onto a hot griddle coated with cooking spray; turn when bubbles form on top. Cook until the second side is golden brown. Yield: 4 pancakes.
Beefy Baked Ravioli
Davi from Allrecipes
1 pound ground beef
1/2 (25 ounce) package frozen cheese ravioli
1 (14 ounce) jar spaghetti sauce
1 (14.5 ounce) can diced tomatoes, drained
1 cup shredded mozzarella cheese
1 cup shredded Monterey Jack cheese
1 tablespoon grated Parmesan cheese
Preheat the oven to 450 degrees F (230 degrees C). Crumble the ground beef into a large skillet over medium-high heat. Cook and stir until no longer pink. Drain grease, then stir in the spaghetti sauce and tomatoes. Spread 1/3 of the sauce in the bottom of an 11x7 inch baking dish. Arrange 1/2 of the ravioli over the sauce. Sprinkle 1/2 of the mozzarella cheese and 1/2 of the Monterey Jack cheese over the ravioli. Repeat layers, ending with the last of the sauce on top. Cover with aluminum foil. Bake for 30 minutes in the preheated oven. Sprinkle Parmesan cheese over the top before serving.
Amy
Tomorrow is the last day of our camping trip and I'm making some Flaxseed Oatmeal pancakes for breakfast. You should be able to get flaxseed at most grocery stores and many will have it in the bulk section if they sell items like that. It's great to add to all sorts of baked goods and breakfast items for added nutrition. For dinner, I'm making Beefy Baked Ravioli. This is a very simple pasta dish.
Flaxseed Oatmeal Pancakes
Katie (Katiedid) from Taste of Home
1/3 cup whole wheat flour
3 tablespoons quick-cooking oats
1 tablespoon flaxseed
1/2 teaspoon baking powder
1/4 teaspoon ground cinnamon
1/8 teaspoon baking soda
Dash salt
1 egg, separated
1/2 cup buttermilk
1 tablespoon brown sugar
1 tablespoon canola oil
1/2 teaspoon vanilla extract
In a large bowl, combine the first seven ingredients. In a small bowl, whisk the egg yolk, buttermilk, brown sugar, oil and vanilla; stir into dry ingredients just until moistened.
In a small mixing bowl, beat egg white on medium speed until stiff peaks form. Fold into batter. Pour batter by 1/4 cupfuls onto a hot griddle coated with cooking spray; turn when bubbles form on top. Cook until the second side is golden brown. Yield: 4 pancakes.
Beefy Baked Ravioli
Davi from Allrecipes
1 pound ground beef
1/2 (25 ounce) package frozen cheese ravioli
1 (14 ounce) jar spaghetti sauce
1 (14.5 ounce) can diced tomatoes, drained
1 cup shredded mozzarella cheese
1 cup shredded Monterey Jack cheese
1 tablespoon grated Parmesan cheese
Preheat the oven to 450 degrees F (230 degrees C). Crumble the ground beef into a large skillet over medium-high heat. Cook and stir until no longer pink. Drain grease, then stir in the spaghetti sauce and tomatoes. Spread 1/3 of the sauce in the bottom of an 11x7 inch baking dish. Arrange 1/2 of the ravioli over the sauce. Sprinkle 1/2 of the mozzarella cheese and 1/2 of the Monterey Jack cheese over the ravioli. Repeat layers, ending with the last of the sauce on top. Cover with aluminum foil. Bake for 30 minutes in the preheated oven. Sprinkle Parmesan cheese over the top before serving.
Amy
Sunday, July 26, 2009
Buttermilk Pancakes with Bacon, Chicken Puttanesca with Angel Hair Pasta
Hi everyone!
Tomorrow we will be camping so I am making a big breakfast. I'm going to make these pancakes that have bacon in them. Genius! For dinner, I'm making some pasta. I may leave out the chicken depending on my mood. This will be good with the added olives and capers though. I love capers!
Buttermilk Pancakes with Bacon
Katie (Katiedid)
1 cup all purpose flour
1/2 tsp baking powder
1/2 tsp baking soda
1/4 tsp salt
1 egg
1 cup buttermilk
1 tsp melted butter
1 tsp vanilla extract
about 1/2 cup bacon, cooked until crisp and coarsely chopped
In a large bowl, mix together flour, baking powder, baking soda and salt. In a small bowl, whisk together egg, buttermilk, melted butter and vanilla. Pour wet ingredients into flour mixture along with the bacon and stir until combined but a little bit lumpy to avoid over mixing. Heat a lightly greased skillet over medium-high heat. When a drop of water sizzles on the surface, drop heaping spoonfuls of batter onto the skillet, making 3-inch pancakes. Cook until golden brown on each side, flipping only once. Serve immediately, with maple syrup, if desired. Makes about 15 pancakes. Serves 3-4.
Chicken Puttanesca with Angel Hair Pasta
Amy – amylz
8 ounces uncooked angel hair pasta
2 teaspoons olive oil
4 (6-ounce) skinless, boneless chicken breast halves
1/2 teaspoon salt
2 cups tomato-basil pasta sauce (such as Muir Glen Organic)
1/4 cup pitted and coarsely chopped kalamata olives
1 tablespoon capers
1/4 teaspoon crushed red pepper
1/4 cup (1 ounce) preshredded Parmesan cheese
Chopped fresh basil or basil sprigs (optional)
Cook pasta according to package directions, omitting salt and fat. Drain and keep warm. Heat oil in a large nonstick skillet over medium-high heat. Cut chicken into 1-inch pieces. Add chicken to pan; sprinkle evenly with salt. Cook chicken 5 minutes or until lightly browned, stirring occasionally. Stir in pasta sauce, olives, capers, and pepper; bring to a simmer. Cook 5 minutes or until chicken is done, stirring frequently. Arrange 1 cup pasta on each of 4 plates; top with 1 1/2 cups chicken mixture. Sprinkle each serving with 1 tablespoon cheese. Garnish with chopped basil or basil sprigs, if desired.
Yield: 4 servings
CALORIES 530 (21% from fat); FAT 12.4g (sat 2.8g,mono 6.6g,poly 2g); IRON 4.2mg; CHOLESTEROL 104mg; CALCIUM 165mg; CARBOHYDRATE 55g; SODIUM 971mg; PROTEIN 51.8g; FIBER 2.1g
Cooking Light, AUGUST 2007
Amy
Tomorrow we will be camping so I am making a big breakfast. I'm going to make these pancakes that have bacon in them. Genius! For dinner, I'm making some pasta. I may leave out the chicken depending on my mood. This will be good with the added olives and capers though. I love capers!
Buttermilk Pancakes with Bacon
Katie (Katiedid)
1 cup all purpose flour
1/2 tsp baking powder
1/2 tsp baking soda
1/4 tsp salt
1 egg
1 cup buttermilk
1 tsp melted butter
1 tsp vanilla extract
about 1/2 cup bacon, cooked until crisp and coarsely chopped
In a large bowl, mix together flour, baking powder, baking soda and salt. In a small bowl, whisk together egg, buttermilk, melted butter and vanilla. Pour wet ingredients into flour mixture along with the bacon and stir until combined but a little bit lumpy to avoid over mixing. Heat a lightly greased skillet over medium-high heat. When a drop of water sizzles on the surface, drop heaping spoonfuls of batter onto the skillet, making 3-inch pancakes. Cook until golden brown on each side, flipping only once. Serve immediately, with maple syrup, if desired. Makes about 15 pancakes. Serves 3-4.
Chicken Puttanesca with Angel Hair Pasta
Amy – amylz
8 ounces uncooked angel hair pasta
2 teaspoons olive oil
4 (6-ounce) skinless, boneless chicken breast halves
1/2 teaspoon salt
2 cups tomato-basil pasta sauce (such as Muir Glen Organic)
1/4 cup pitted and coarsely chopped kalamata olives
1 tablespoon capers
1/4 teaspoon crushed red pepper
1/4 cup (1 ounce) preshredded Parmesan cheese
Chopped fresh basil or basil sprigs (optional)
Cook pasta according to package directions, omitting salt and fat. Drain and keep warm. Heat oil in a large nonstick skillet over medium-high heat. Cut chicken into 1-inch pieces. Add chicken to pan; sprinkle evenly with salt. Cook chicken 5 minutes or until lightly browned, stirring occasionally. Stir in pasta sauce, olives, capers, and pepper; bring to a simmer. Cook 5 minutes or until chicken is done, stirring frequently. Arrange 1 cup pasta on each of 4 plates; top with 1 1/2 cups chicken mixture. Sprinkle each serving with 1 tablespoon cheese. Garnish with chopped basil or basil sprigs, if desired.
Yield: 4 servings
CALORIES 530 (21% from fat); FAT 12.4g (sat 2.8g,mono 6.6g,poly 2g); IRON 4.2mg; CHOLESTEROL 104mg; CALCIUM 165mg; CARBOHYDRATE 55g; SODIUM 971mg; PROTEIN 51.8g; FIBER 2.1g
Cooking Light, AUGUST 2007
Amy
Saturday, July 25, 2009
Balsamic Maple Glaze Salmon
Hi everyone!
Tomorrow we are heading out on another camping trip. I know, we camp a lot. On our first night I am going to make Balsamic Maple Glaze Salmon. I can thrown this in a ziploc bag with the marinade and in the cooler and by dinner time it will be perfect.
Balsamic Maple Glaze Salmon
Katie (Katiedid) from Recipezaar
1/4 c grapefruit juice or orange juice
1/4 c maple syrup
3 T balsamic vinegar
2 cloves garlic, minced
1 T olive oil
4 salmon fillets or salmon steak
salt and pepper to taste
Combine grapefruit (orange) juice, maple syrup, balsamic vinegar and garlic in a saucepan over medium high heat. Bring to a boil and cook 5-6 minutes. Stir in oil. Season salmon with salt and pepper to taste. Brush generously with glaze and grill or broil 10 minutes, occasionally brushing with glaze.
Amy
Tomorrow we are heading out on another camping trip. I know, we camp a lot. On our first night I am going to make Balsamic Maple Glaze Salmon. I can thrown this in a ziploc bag with the marinade and in the cooler and by dinner time it will be perfect.
Balsamic Maple Glaze Salmon
Katie (Katiedid) from Recipezaar
1/4 c grapefruit juice or orange juice
1/4 c maple syrup
3 T balsamic vinegar
2 cloves garlic, minced
1 T olive oil
4 salmon fillets or salmon steak
salt and pepper to taste
Combine grapefruit (orange) juice, maple syrup, balsamic vinegar and garlic in a saucepan over medium high heat. Bring to a boil and cook 5-6 minutes. Stir in oil. Season salmon with salt and pepper to taste. Brush generously with glaze and grill or broil 10 minutes, occasionally brushing with glaze.
Amy
Friday, July 24, 2009
Morning Maple Muffins, Southern Tortellini Minestrone, Vinegar and Honey Chicken, Sweet-Sour Zucchini Salad
Hi everyone!
Tomorrow I am making some Morning Maple Muffins. These should be pretty good. They look like they'll be nice and moist. I'll be sure to let you know in the comments. I'm going to make a batch of Southern Tortellini Minestrone for lunch. You can use any kind of tortellini you like. Feel free to change the veggies as well. This looks really good though and simple. For dinner, I'm making Vinegar and Honey Chicken and a Sweet-Sour Zucchini Salad. The chicken is very basic with an onion and vinegar sauce. You want to take your time in cooking the onions so that they get nice and brown slowly. I'll also be serving fresh apricot slices and rice.
Morning Maple Muffins
Katie (Katiedid)
2 c flour
2 tsp baking powder
½ tsp salt
¾ c milk
½ c butter or margarine, melted
½ c maple syrup
¼ c sour cream
1 egg
½ tsp vanilla extract
Topping:
3 T flour
3 T sugar
2 T chopped nuts
½ tsp cinnamon
2 T cold butter or margarine
In a large bowl, combine flour, brown sugar, baking powder and salt. In another bowl, combine milk, butter, syrup, sour cream, egg and vanilla. Stir into dry ingredients just until moistened. Fill greased or paper-lined muffin cups two-thirds full. For topping, combine the flour, sugar, nuts and cinnamon; cut in butter until crumbly. Sprinkle over batter. Bake at 400 F for 16-20 minutes or until a toothpick comes out clean. Cool for 5 minutes before removing from pan to wire racks.
Southern Tortellini Minestrone
Amy - amylz
1 medium onion, chopped
1 tablespoon olive oil
3 garlic cloves, chopped
2 (32-oz.) containers chicken broth
3/4 cup dry white wine
2 (14.5-oz.) cans Italian-seasoned diced tomatoes
1 (16-oz.) package frozen green beans
1 (16-oz.) package chopped frozen collard greens
3 tablespoons chopped fresh parsley
1 tablespoon chopped fresh rosemary
1/2 teaspoon dried crushed red pepper
1 (16-oz.) package frozen cheese tortellini
1. Sauté onion in hot oil in a large Dutch oven over medium heat 8 minutes or until onion is tender. Add garlic, and cook 1 minute. Stir in chicken broth, white wine, and tomatoes; bring to a boil over medium-high heat. Add green beans, collard greens, and next 3 ingredients. Reduce heat to medium, and simmer, stirring occasionally, 15 minutes. Add pasta, and cook 10 to 12 minutes or until pasta is done.
Yield
Makes 8 to 10 servings
Niki Gascon Sherrod, Los Angeles, California , Southern Living, DECEMBER 2007
Vinegar and Honey Chicken
Cindy ( mommy_of_love1) from Rachael Ray's Just in Time
4 Tbs EVOO
4 bone-in, skin on chicken breasts or 4 fat thighs and drumsticks
Salt and pepper
3 large onions, thinly sliced
3 Tbs fresh thyme, chopped
1/4 C honey
4 garlic cloves, chopped
1 C apple cider vinegar
2 C chicken stock
Preheat deep skillet or Dutch oven over medium heat with 2 Tbs EVOO, twice around the pan. Season chicken liberally with salt and pepper, and add to the hot oil, skin side down. Brown the chicken , about 5 mins on the first side and 2-3 mins on the second. Remove chicken to a plate and reserve. Add another 4 Tbs of EVOO to the skillet, along with onions, thyme, honey and garlic. Season with salt and pepper and cook, stirring frequently, for about 20 mins or until onions are really brown. Add the vinegar to the pan with the onions, scrapping up all the brown bits on the bottom of the pan with a wooden spoon.Add the chicken stock and bring to a bubble. Once the mixture is at a simmer, return chicken to the pot. Put a lid on the pot, turn the heat down to medium and simmer for about 15 mins, flipping the chicken over in the sauce about halfway through. Remove the lid and turn the heat to high, and simmer until the sauce is thickened slightly, 4-5 mins.
Sweet-Sour Zucchini Salad
Grace (TigMode)
* 1/2 cup cider or white wine vinegar
* 4-1/2 teaspoons dried minced onion
* 7 small zucchini, thinly sliced
* 1/2 cup chopped celery
* 1/4 cup chopped green pepper
* 1/4 cup chopped sweet red pepper
Dressing:
* 3/4 cup sugar
* 2/3 cup cider vinegar
* 1/3 cup vegetable oil
* 1 teaspoon salt
* 1 teaspoon pepper
In a large bowl, combine vinegar and onion. Add zucchini, celery and peppers. In a jar with a tight fitting lid, combine dressing ingredients; shake well. Pour over vegetables and stir gently. Cover and refrigerate for 8 hours or overnight.
Amy
Tomorrow I am making some Morning Maple Muffins. These should be pretty good. They look like they'll be nice and moist. I'll be sure to let you know in the comments. I'm going to make a batch of Southern Tortellini Minestrone for lunch. You can use any kind of tortellini you like. Feel free to change the veggies as well. This looks really good though and simple. For dinner, I'm making Vinegar and Honey Chicken and a Sweet-Sour Zucchini Salad. The chicken is very basic with an onion and vinegar sauce. You want to take your time in cooking the onions so that they get nice and brown slowly. I'll also be serving fresh apricot slices and rice.
Morning Maple Muffins
Katie (Katiedid)
2 c flour
2 tsp baking powder
½ tsp salt
¾ c milk
½ c butter or margarine, melted
½ c maple syrup
¼ c sour cream
1 egg
½ tsp vanilla extract
Topping:
3 T flour
3 T sugar
2 T chopped nuts
½ tsp cinnamon
2 T cold butter or margarine
In a large bowl, combine flour, brown sugar, baking powder and salt. In another bowl, combine milk, butter, syrup, sour cream, egg and vanilla. Stir into dry ingredients just until moistened. Fill greased or paper-lined muffin cups two-thirds full. For topping, combine the flour, sugar, nuts and cinnamon; cut in butter until crumbly. Sprinkle over batter. Bake at 400 F for 16-20 minutes or until a toothpick comes out clean. Cool for 5 minutes before removing from pan to wire racks.
Southern Tortellini Minestrone
Amy - amylz
1 medium onion, chopped
1 tablespoon olive oil
3 garlic cloves, chopped
2 (32-oz.) containers chicken broth
3/4 cup dry white wine
2 (14.5-oz.) cans Italian-seasoned diced tomatoes
1 (16-oz.) package frozen green beans
1 (16-oz.) package chopped frozen collard greens
3 tablespoons chopped fresh parsley
1 tablespoon chopped fresh rosemary
1/2 teaspoon dried crushed red pepper
1 (16-oz.) package frozen cheese tortellini
1. Sauté onion in hot oil in a large Dutch oven over medium heat 8 minutes or until onion is tender. Add garlic, and cook 1 minute. Stir in chicken broth, white wine, and tomatoes; bring to a boil over medium-high heat. Add green beans, collard greens, and next 3 ingredients. Reduce heat to medium, and simmer, stirring occasionally, 15 minutes. Add pasta, and cook 10 to 12 minutes or until pasta is done.
Yield
Makes 8 to 10 servings
Niki Gascon Sherrod, Los Angeles, California , Southern Living, DECEMBER 2007
Vinegar and Honey Chicken
Cindy ( mommy_of_love1) from Rachael Ray's Just in Time
4 Tbs EVOO
4 bone-in, skin on chicken breasts or 4 fat thighs and drumsticks
Salt and pepper
3 large onions, thinly sliced
3 Tbs fresh thyme, chopped
1/4 C honey
4 garlic cloves, chopped
1 C apple cider vinegar
2 C chicken stock
Preheat deep skillet or Dutch oven over medium heat with 2 Tbs EVOO, twice around the pan. Season chicken liberally with salt and pepper, and add to the hot oil, skin side down. Brown the chicken , about 5 mins on the first side and 2-3 mins on the second. Remove chicken to a plate and reserve. Add another 4 Tbs of EVOO to the skillet, along with onions, thyme, honey and garlic. Season with salt and pepper and cook, stirring frequently, for about 20 mins or until onions are really brown. Add the vinegar to the pan with the onions, scrapping up all the brown bits on the bottom of the pan with a wooden spoon.Add the chicken stock and bring to a bubble. Once the mixture is at a simmer, return chicken to the pot. Put a lid on the pot, turn the heat down to medium and simmer for about 15 mins, flipping the chicken over in the sauce about halfway through. Remove the lid and turn the heat to high, and simmer until the sauce is thickened slightly, 4-5 mins.
Sweet-Sour Zucchini Salad
Grace (TigMode)
* 1/2 cup cider or white wine vinegar
* 4-1/2 teaspoons dried minced onion
* 7 small zucchini, thinly sliced
* 1/2 cup chopped celery
* 1/4 cup chopped green pepper
* 1/4 cup chopped sweet red pepper
Dressing:
* 3/4 cup sugar
* 2/3 cup cider vinegar
* 1/3 cup vegetable oil
* 1 teaspoon salt
* 1 teaspoon pepper
In a large bowl, combine vinegar and onion. Add zucchini, celery and peppers. In a jar with a tight fitting lid, combine dressing ingredients; shake well. Pour over vegetables and stir gently. Cover and refrigerate for 8 hours or overnight.
Amy
Thursday, July 23, 2009
Hungry Jack Casserole, Santa Maria Smoked Tri-Tip, Cinnamon Pull-Apart Bread
Hi everyone!
Tomorrow I am bringing a meal to a family who just had a baby and I'm going with this Hungry Jack Casserole. It's got ground beef and beans and then topped with biscuits and cheese. I hope it's good! For our dinner, I'm making tri tip steaks. I don't plan to serve with the salsa but I am using the marinade. I'll be serving the steaks with nectarines, baby carrots and baked potatoes. For dessert, I'm making a batch of Cinnamon Pull-Apart Bread. This is basically the same thing as monkey bread. My kids LOVE this and it couldn't be easier.
Hungry Jack Casserole
(Shaynee a.k.a. lasvegasmomma)
1 lb. hamburger
1 tsp. salt
1 (16 oz.) can pork and beans
3/4 c. barbecue sauce
2 tbsp. brown sugar
1 tsp. instant minced onion
1 can refrigerator biscuits
1 c. grated cheese
Brown hamburger; drain. Stir in salt, pork and beans, barbecue sauce, brown sugar, and minced onion. Cook until bubbly. Pour into a casserole dish. Cut biscuits in half and place cut-side down around edge of casserole. Sprinkle with cheese. Bake at 375 degrees for 25 to 30 minutes, or until biscuits are golden brown.
Santa Maria Smoked Tri-Tip
Amy - amylz
3 cups hickory wood chips
1 teaspoon kosher salt
1 teaspoon freshly ground black pepper
1/2 teaspoon garlic powder
1 (2 1/4-pound) tri-tip steak, trimmed
Cooking spray
2 cups Santa Maria Salsa
Cilantro sprigs (optional)
Soak wood chips in water 1 hour; drain well.
Combine salt, pepper, and garlic powder; sprinkle evenly over steak. Let stand at room temperature 30 minutes. Remove grill rack; set aside. Prepare grill, heating one side to high and one side to medium. Place wood chips on hot coals on medium-heat side of grill; heat wood chips 10 minutes. Coat grill rack with cooking spray; place on grill. Lightly coat steak with cooking spray. Place steak on grill rack over high-heat side of grill; grill 6 minutes, turning 3 times. Place steak on grill rack over medium-heat side of grill; grill 40 minutes or until a thermometer registers 140° (medium-rare) or until desired degree of doneness. Remove steak from grill; let stand 10 minutes. Cut steak diagonally across grain into thin slices. Serve with Santa Maria Salsa; garnish with cilantro sprigs, if desired.
Wine note: Tri-tip from California's Santa Ynez Valley goes naturally with a full-throttle merlot from the same region. Gainey Merlot 2004 (Santa Ynez Valley, California), $26, is plush and plummy, with enough structure to stand up to the steak, the char-smokiness of the wood chips, and the pungency of the salsa. --Karen MacNeil
Yield: 8 servings (serving size: 3 ounces steak and 1/4 cup salsa)
CALORIES 259 (46% from fat); FAT 13.1g (sat 4.8g,mono 6.9g,poly 0.5g); PROTEIN 30.9g; CHOLESTEROL 66mg; CALCIUM 26mg; SODIUM 544mg; FIBER 0.7g; IRON 3.9mg; CARBOHYDRATE 2.6g
Cooking Light, JULY 2007
Cinnamon Pull-Apart Bread
Amy - amylz
McCormick
1 cup sugar
2 tablespoons McCormick® Cinnamon, Ground
3 cans (7.5 ounces each) refrigerated buttermilk biscuits
1/2 cup (1 stick) butter, melted
1. Preheat oven to 350°F. Mix sugar and cinnamon in plastic bag. Cut biscuits into quarters. Shake 6 to 8 pieces at a time in cinnamon sugar mixture. Place biscuit pieces in greased 10-cup Bundt pan.
2. Mix leftover cinnamon sugar mixture with melted butter. Pour over biscuits.
3. Bake 35 minutes or until golden brown. Cool in pan 5 minutes. Invert onto serving plate. Serve warm.
Calories: 199 Fat: 7 g Carbohydrates: 31 g Cholesterol: 15 mg Sodium: 397 mg Fiber: 1 g Protein: 3 g per serving
Amy
Tomorrow I am bringing a meal to a family who just had a baby and I'm going with this Hungry Jack Casserole. It's got ground beef and beans and then topped with biscuits and cheese. I hope it's good! For our dinner, I'm making tri tip steaks. I don't plan to serve with the salsa but I am using the marinade. I'll be serving the steaks with nectarines, baby carrots and baked potatoes. For dessert, I'm making a batch of Cinnamon Pull-Apart Bread. This is basically the same thing as monkey bread. My kids LOVE this and it couldn't be easier.
Hungry Jack Casserole
(Shaynee a.k.a. lasvegasmomma)
1 lb. hamburger
1 tsp. salt
1 (16 oz.) can pork and beans
3/4 c. barbecue sauce
2 tbsp. brown sugar
1 tsp. instant minced onion
1 can refrigerator biscuits
1 c. grated cheese
Brown hamburger; drain. Stir in salt, pork and beans, barbecue sauce, brown sugar, and minced onion. Cook until bubbly. Pour into a casserole dish. Cut biscuits in half and place cut-side down around edge of casserole. Sprinkle with cheese. Bake at 375 degrees for 25 to 30 minutes, or until biscuits are golden brown.
Santa Maria Smoked Tri-Tip
Amy - amylz
3 cups hickory wood chips
1 teaspoon kosher salt
1 teaspoon freshly ground black pepper
1/2 teaspoon garlic powder
1 (2 1/4-pound) tri-tip steak, trimmed
Cooking spray
2 cups Santa Maria Salsa
Cilantro sprigs (optional)
Soak wood chips in water 1 hour; drain well.
Combine salt, pepper, and garlic powder; sprinkle evenly over steak. Let stand at room temperature 30 minutes. Remove grill rack; set aside. Prepare grill, heating one side to high and one side to medium. Place wood chips on hot coals on medium-heat side of grill; heat wood chips 10 minutes. Coat grill rack with cooking spray; place on grill. Lightly coat steak with cooking spray. Place steak on grill rack over high-heat side of grill; grill 6 minutes, turning 3 times. Place steak on grill rack over medium-heat side of grill; grill 40 minutes or until a thermometer registers 140° (medium-rare) or until desired degree of doneness. Remove steak from grill; let stand 10 minutes. Cut steak diagonally across grain into thin slices. Serve with Santa Maria Salsa; garnish with cilantro sprigs, if desired.
Wine note: Tri-tip from California's Santa Ynez Valley goes naturally with a full-throttle merlot from the same region. Gainey Merlot 2004 (Santa Ynez Valley, California), $26, is plush and plummy, with enough structure to stand up to the steak, the char-smokiness of the wood chips, and the pungency of the salsa. --Karen MacNeil
Yield: 8 servings (serving size: 3 ounces steak and 1/4 cup salsa)
CALORIES 259 (46% from fat); FAT 13.1g (sat 4.8g,mono 6.9g,poly 0.5g); PROTEIN 30.9g; CHOLESTEROL 66mg; CALCIUM 26mg; SODIUM 544mg; FIBER 0.7g; IRON 3.9mg; CARBOHYDRATE 2.6g
Cooking Light, JULY 2007
Cinnamon Pull-Apart Bread
Amy - amylz
McCormick
1 cup sugar
2 tablespoons McCormick® Cinnamon, Ground
3 cans (7.5 ounces each) refrigerated buttermilk biscuits
1/2 cup (1 stick) butter, melted
1. Preheat oven to 350°F. Mix sugar and cinnamon in plastic bag. Cut biscuits into quarters. Shake 6 to 8 pieces at a time in cinnamon sugar mixture. Place biscuit pieces in greased 10-cup Bundt pan.
2. Mix leftover cinnamon sugar mixture with melted butter. Pour over biscuits.
3. Bake 35 minutes or until golden brown. Cool in pan 5 minutes. Invert onto serving plate. Serve warm.
Calories: 199 Fat: 7 g Carbohydrates: 31 g Cholesterol: 15 mg Sodium: 397 mg Fiber: 1 g Protein: 3 g per serving
Amy
Wednesday, July 22, 2009
Pineapple Chicken Salad, No Fuss Potato Soup
Hi everyone!
Tomorrow I am making some Pineapple Chicken Salad for lunch. This is just a marinated piece of chicken and pineapple on salad greens. This is very easy and light. For dinner, I'm making a potato soup in the crockpot. I'll be serving the soup with fresh raspberries and salad.
Pineapple Chicken Salad
Grace (TigMode)
4 boneless skinless breast halves
1/4 teaspoon lemon pepper seasoning
1 can (8 oz) unsweetened sliced pineapple
3 tablespoons vegetable oil
2 tablespoons soy sauce
1 tablespoon vinegar
1 tablespoon honey
1/4 teaspoon ground ginger
8 cups assorted vegetables (Lettuce, red onion, carrots, sweet red pepper and broccoli)
Sprinkle chicken with lemon-pepper. Grill over medium-hot heat or broil 4-6 in. from heat for 15-20 mins or until juices run clear, turning once. Set aside and keep warm. Drain pineapple, reserving 2 tablespoons of juice (discard remaining juice); Set pineapple aside. In a jar w/ tight lid, combine oil, soy sauce, vinegar, honey, ginger, and reserved pineapple juice; shake well. Brush some dressing over pineapple; grill or broil for 2 minutes. Cut chicken into strips. Arrange vegetables on serving plates. Top with pineapple and chicken. Serve w/ remaining dressing.
No Fuss Potato Soup
Jennifer/jene31
6 cups cubed, peeled potatoes
5 cups water
2 cups chopped onions
1/2 cup chopped celery
1/2 cup thinly sliced carrots
1/4 cup butter
4 teaspoons chicken bouillon granules
2 teaspoons salt
1/4 teaspoon pepper
1 can (12-oz) evaporated milk
3 tablespoons chopped fresh parsley
snipped chives
In a large slow cooker, combine the first nine ingredients. Cover and cook on high 7-8 hours or until the vegetables are tender. Add milk and parsley. Cover and cook 30-60 minutes longer or until heated through. Garnish with chives.
Notes: I did not put in any onions or celery and only a sprinkling of salt (I figured the bouillon would add enough salt and I was right). After adding the milk, I smashed some of the potatoes with a wooden spoon just to thicken the soup up a bit. We had bacon bits and shredded cheese to add at the table.
Amy
Tomorrow I am making some Pineapple Chicken Salad for lunch. This is just a marinated piece of chicken and pineapple on salad greens. This is very easy and light. For dinner, I'm making a potato soup in the crockpot. I'll be serving the soup with fresh raspberries and salad.
Pineapple Chicken Salad
Grace (TigMode)
4 boneless skinless breast halves
1/4 teaspoon lemon pepper seasoning
1 can (8 oz) unsweetened sliced pineapple
3 tablespoons vegetable oil
2 tablespoons soy sauce
1 tablespoon vinegar
1 tablespoon honey
1/4 teaspoon ground ginger
8 cups assorted vegetables (Lettuce, red onion, carrots, sweet red pepper and broccoli)
Sprinkle chicken with lemon-pepper. Grill over medium-hot heat or broil 4-6 in. from heat for 15-20 mins or until juices run clear, turning once. Set aside and keep warm. Drain pineapple, reserving 2 tablespoons of juice (discard remaining juice); Set pineapple aside. In a jar w/ tight lid, combine oil, soy sauce, vinegar, honey, ginger, and reserved pineapple juice; shake well. Brush some dressing over pineapple; grill or broil for 2 minutes. Cut chicken into strips. Arrange vegetables on serving plates. Top with pineapple and chicken. Serve w/ remaining dressing.
No Fuss Potato Soup
Jennifer/jene31
6 cups cubed, peeled potatoes
5 cups water
2 cups chopped onions
1/2 cup chopped celery
1/2 cup thinly sliced carrots
1/4 cup butter
4 teaspoons chicken bouillon granules
2 teaspoons salt
1/4 teaspoon pepper
1 can (12-oz) evaporated milk
3 tablespoons chopped fresh parsley
snipped chives
In a large slow cooker, combine the first nine ingredients. Cover and cook on high 7-8 hours or until the vegetables are tender. Add milk and parsley. Cover and cook 30-60 minutes longer or until heated through. Garnish with chives.
Notes: I did not put in any onions or celery and only a sprinkling of salt (I figured the bouillon would add enough salt and I was right). After adding the milk, I smashed some of the potatoes with a wooden spoon just to thicken the soup up a bit. We had bacon bits and shredded cheese to add at the table.
Amy
Tuesday, July 21, 2009
Banana Blueberry Muffins, Homemade Mac and Cheese, Buttery Pan Rolls, Oven-Baked "Fried" Chicken,
Hi everyone!
Tomorrow I am going to make a batch of Banana Blueberry Muffins. Remember, when you have bananas that are starting to turn, throw them in a Ziploc bag in the freezer. I always have bananas for things like this on hand. We have company coming for dinner and I'm going to make some Mac and Cheese, rolls, and chicken. The pasta is a very simple version of mac and cheese. We don't care for the bread crumbs on top so I will leave those off. The rolls are a very basic recipe but it does make 40 so be sure to cut it down if you don't need that many rolls. The chicken is baked in the oven with an oat coating so it is kind of like fried chicken without the frying. I plan to serve this with fresh cantaloupe and corn on the cob.
Banana Blueberry Muffins
(Dusanka)
3 large ripe bananas
3/4 cup sugar
1 egg, slightly beaten
1/3 cup melted butter
1 cup fresh or frozen blueberries
1 tsp baking soda
1 tsp baking powder
1/2 tsp salt
1-1/2 cups flour (I do either all whole wheat or mix half and half)
Mash bananas in a large mixing bowl. Add sugar and egg. Add butter and blueberries. Combine dry ingredients and gently stir into banana mixture. Pour into 12 well-greased muffin cups. Bake at 375 degrees for 20 minutes.
*missy's notes: I substitute applesauce for the melted butter.
Homemade Mac and Cheese
Amy - amylz
8 ounces uncooked elbow macaroni
2 cups shredded sharp Cheddar cheese
1/2 cup grated Parmesan cheese
3 cups milk
1/4 cup butter
2 1/2 tablespoons all-purpose flour
2 tablespoons butter
1/2 cup bread crumbs
1 pinch paprika
1. Cook macaroni according to the package directions. Drain.
2. In a saucepan, melt butter or margarine over medium heat. Stir in enough flour to make a roux. Add milk to roux slowly, stirring constantly. Stir in cheeses, and cook over low heat until cheese is melted and the sauce is a little thick. Put macaroni in large casserole dish, and pour sauce over macaroni. Stir well.
3. Melt butter or margarine in a skillet over medium heat. Add breadcrumbs and brown. Spread over the macaroni and cheese to cover. Sprinkle with a little paprika.
4. Bake at 350 degrees F (175 degrees C) for 30 minutes. Serve.
Buttery Pan Rolls
Amy – amylz
Yields: 40 servings
5 1/2 cups all-purpose flour
3 tablespoons white sugar
2 teaspoons salt
1 1/2 teaspoons active dry yeast
1 1/2 cups milk
1/2 cup water
5/8 cup butter
1. Combine 3 cups of the flour, the sugar, salt and yeast in a large bowl. Stir well and set aside.
2. Combine milk, water and 1/4 coup of the butter in a saucepan and cook over medium heat until butter melts, stirring occasionally. Remove from heat and let mixture cool to 120 to 130 degrees F (49 to 54 degrees C).
3. Gradually add milk to flour mixture and beat at low speed of an electric mixer for 30 seconds. Then beat for 2 minutes at high speed. Gradually stir in the remaining flour to make a soft dough.
4. Turn dough out onto a lightly floured surface and knead for about 8 to 10 minutes or until dough is smooth and elastic. Place dough in a well greased bowl, turning to grease top. Cover and let rise in a warm place for about 1 hour and 15 minutes. Punch dough down, cover and let rest for 10 minutes.
5. Melt remaining 1/4 cup plus 2 tablespoons butter.
6. Shape dough into 40 balls and dip each one in the melted butter. Place the balls in two greased 9 inch square baking pans. Cover and let rise for 45 minutes.
7. Bake in a preheated 375 degrees F (190 degrees C) oven for 15 minutes or until rolls are golden. Brush warm rolls with any remaining melted butter.
Oven-Baked "Fried" Chicken
Amy – amylz
From Robin Miller
Cooking spray
2/3 cup instant oats
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon mustard powder
1 teaspoon paprika
1 teaspoon dried oregano
1/2 teaspoon dried thyme
1/2 teaspoon salt
1/2 teaspoon ground black pepper
4 (4-ounce) boneless skinless chicken breast halves
2 tablespoons Dijon mustard
Preheat oven to 400 degrees F. Coat a large baking sheet with cooking spray. In a resealable plastic bag or shallow dish, combine oats, garlic powder, onion powder, mustard powder, paprika, oregano, thyme, salt, and pepper. Mix well and set aside. Brush each chicken breast with Dijon mustard. Add chicken to oat mixture with tongs and turn to coat both sides. Transfer chicken to prepared baking sheet and spray with cooking spray. Bake 30 minutes, until golden brown and cooked through.
Amy
Tomorrow I am going to make a batch of Banana Blueberry Muffins. Remember, when you have bananas that are starting to turn, throw them in a Ziploc bag in the freezer. I always have bananas for things like this on hand. We have company coming for dinner and I'm going to make some Mac and Cheese, rolls, and chicken. The pasta is a very simple version of mac and cheese. We don't care for the bread crumbs on top so I will leave those off. The rolls are a very basic recipe but it does make 40 so be sure to cut it down if you don't need that many rolls. The chicken is baked in the oven with an oat coating so it is kind of like fried chicken without the frying. I plan to serve this with fresh cantaloupe and corn on the cob.
Banana Blueberry Muffins
(Dusanka)
3 large ripe bananas
3/4 cup sugar
1 egg, slightly beaten
1/3 cup melted butter
1 cup fresh or frozen blueberries
1 tsp baking soda
1 tsp baking powder
1/2 tsp salt
1-1/2 cups flour (I do either all whole wheat or mix half and half)
Mash bananas in a large mixing bowl. Add sugar and egg. Add butter and blueberries. Combine dry ingredients and gently stir into banana mixture. Pour into 12 well-greased muffin cups. Bake at 375 degrees for 20 minutes.
*missy's notes: I substitute applesauce for the melted butter.
Homemade Mac and Cheese
Amy - amylz
8 ounces uncooked elbow macaroni
2 cups shredded sharp Cheddar cheese
1/2 cup grated Parmesan cheese
3 cups milk
1/4 cup butter
2 1/2 tablespoons all-purpose flour
2 tablespoons butter
1/2 cup bread crumbs
1 pinch paprika
1. Cook macaroni according to the package directions. Drain.
2. In a saucepan, melt butter or margarine over medium heat. Stir in enough flour to make a roux. Add milk to roux slowly, stirring constantly. Stir in cheeses, and cook over low heat until cheese is melted and the sauce is a little thick. Put macaroni in large casserole dish, and pour sauce over macaroni. Stir well.
3. Melt butter or margarine in a skillet over medium heat. Add breadcrumbs and brown. Spread over the macaroni and cheese to cover. Sprinkle with a little paprika.
4. Bake at 350 degrees F (175 degrees C) for 30 minutes. Serve.
Buttery Pan Rolls
Amy – amylz
Yields: 40 servings
5 1/2 cups all-purpose flour
3 tablespoons white sugar
2 teaspoons salt
1 1/2 teaspoons active dry yeast
1 1/2 cups milk
1/2 cup water
5/8 cup butter
1. Combine 3 cups of the flour, the sugar, salt and yeast in a large bowl. Stir well and set aside.
2. Combine milk, water and 1/4 coup of the butter in a saucepan and cook over medium heat until butter melts, stirring occasionally. Remove from heat and let mixture cool to 120 to 130 degrees F (49 to 54 degrees C).
3. Gradually add milk to flour mixture and beat at low speed of an electric mixer for 30 seconds. Then beat for 2 minutes at high speed. Gradually stir in the remaining flour to make a soft dough.
4. Turn dough out onto a lightly floured surface and knead for about 8 to 10 minutes or until dough is smooth and elastic. Place dough in a well greased bowl, turning to grease top. Cover and let rise in a warm place for about 1 hour and 15 minutes. Punch dough down, cover and let rest for 10 minutes.
5. Melt remaining 1/4 cup plus 2 tablespoons butter.
6. Shape dough into 40 balls and dip each one in the melted butter. Place the balls in two greased 9 inch square baking pans. Cover and let rise for 45 minutes.
7. Bake in a preheated 375 degrees F (190 degrees C) oven for 15 minutes or until rolls are golden. Brush warm rolls with any remaining melted butter.
Oven-Baked "Fried" Chicken
Amy – amylz
From Robin Miller
Cooking spray
2/3 cup instant oats
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon mustard powder
1 teaspoon paprika
1 teaspoon dried oregano
1/2 teaspoon dried thyme
1/2 teaspoon salt
1/2 teaspoon ground black pepper
4 (4-ounce) boneless skinless chicken breast halves
2 tablespoons Dijon mustard
Preheat oven to 400 degrees F. Coat a large baking sheet with cooking spray. In a resealable plastic bag or shallow dish, combine oats, garlic powder, onion powder, mustard powder, paprika, oregano, thyme, salt, and pepper. Mix well and set aside. Brush each chicken breast with Dijon mustard. Add chicken to oat mixture with tongs and turn to coat both sides. Transfer chicken to prepared baking sheet and spray with cooking spray. Bake 30 minutes, until golden brown and cooked through.
Amy
Monday, July 20, 2009
Multigrain Pancakes, Quick Chicken Stir-Fry
Hi everyone!
Tomorrow is our last day of camping and I'm making some Multigrain Pancakes for breakfast. I'll serve them with fresh nectarine slices, fresh apricot slices and sausage patties. When we get home, I'm going to whip up some Quick Chicken Stir-Fry. This recipe uses frozen veggies which I love and cellophane noodles. You should be able to find those on your Asian food aisle. The key to stir fry is having a really hot pan. A wok is best but if you don't have one, don't worry. You can use a frying pan, just make sure it's screaming hot. I'll be serving this along with grapes.
Multigrain Pancakes
Katie (Katiedid) from Taste of Home
1/2 cup all-purpose flour
1/4 cup whole wheat flour
1/4 cup cornmeal
2 tablespoons sugar
1/2 teaspoon baking soda
1/2 teaspoon salt
1 egg
1 cup buttermilk
2 tablespoons butter, melted
Maple syrup
In a large bowl, combine the first six ingredients. In a small bowl, whisk the egg, buttermilk and butter. Stir into dry ingredients just until moistened. Pour batter by 1/4 cupfuls onto a greased hot griddle; turn when bubbles form on top. Cook until the second side is golden brown. Serve with syrup. Yield: 8 pancakes.
Katie's Notes: I doubled the recipe and used white cornmeal and made buttermilk out of skim milk.
Quick Chicken Stir-Fry
Amy - amylz
Recipe courtesy Emeril Lagasse, 2005
1 (7-ounce) package mung bean (cellophane) noodles
1/4 cup canned low-sodium chicken broth or chicken stock
2 teaspoons cornstarch
3 tablespoons soy sauce
1 tablespoons hoisin sauce
2 teaspoons packed light brown sugar
1 teaspoon dry sherry, optional
2 tablespoons peanut or vegetable oil
3 tablespoons sliced on the bias green onions, plus more for garnish
2 cloves garlic, minced
2 teaspoons minced gingerroot
1/2 teaspoon red pepper flakes
1 pound boneless, skinless chicken breast halves, cut into thin strips
1 (14-ounce) bag frozen mixed vegetables (broccoli florets, julienne red peppers, sugar snap peas and water chestnuts), about 3 cups, thawed
While assembling the other ingredients, soak the noodles in hot water to soften, 10 to 15 minutes. Drain and set aside. To make the sauce, in a bowl, whisk together the chicken broth with the cornstarch. Add the soy, hoisin, sugar, and sherry, if using, whisk, and set aside. Heat a wok over high heat. Add the oil and when hot and nearly smoking, add the green onions, garlic, ginger, and red pepper flakes and cook, stirring, for 10 to 15 seconds. Add the chicken and stir-fry until turning opaque and nearly cooked through, 3 to 4 minutes. Add the vegetables and stir-fry for 1 minute. Add the sauce, stir and toss, cooking until the chicken is all the way cooked through and the sauce is thick, about 2 minutes. Remove the chicken and vegetables from the pan. Add the noodles, toss, and cook to warm through, 30 seconds to 1 minute. Transfer the stir-fry to a platter and garnish with additional green onions. Arrange the noodles on the side and serve immediately.
Amy
Tomorrow is our last day of camping and I'm making some Multigrain Pancakes for breakfast. I'll serve them with fresh nectarine slices, fresh apricot slices and sausage patties. When we get home, I'm going to whip up some Quick Chicken Stir-Fry. This recipe uses frozen veggies which I love and cellophane noodles. You should be able to find those on your Asian food aisle. The key to stir fry is having a really hot pan. A wok is best but if you don't have one, don't worry. You can use a frying pan, just make sure it's screaming hot. I'll be serving this along with grapes.
Multigrain Pancakes
Katie (Katiedid) from Taste of Home
1/2 cup all-purpose flour
1/4 cup whole wheat flour
1/4 cup cornmeal
2 tablespoons sugar
1/2 teaspoon baking soda
1/2 teaspoon salt
1 egg
1 cup buttermilk
2 tablespoons butter, melted
Maple syrup
In a large bowl, combine the first six ingredients. In a small bowl, whisk the egg, buttermilk and butter. Stir into dry ingredients just until moistened. Pour batter by 1/4 cupfuls onto a greased hot griddle; turn when bubbles form on top. Cook until the second side is golden brown. Serve with syrup. Yield: 8 pancakes.
Katie's Notes: I doubled the recipe and used white cornmeal and made buttermilk out of skim milk.
Quick Chicken Stir-Fry
Amy - amylz
Recipe courtesy Emeril Lagasse, 2005
1 (7-ounce) package mung bean (cellophane) noodles
1/4 cup canned low-sodium chicken broth or chicken stock
2 teaspoons cornstarch
3 tablespoons soy sauce
1 tablespoons hoisin sauce
2 teaspoons packed light brown sugar
1 teaspoon dry sherry, optional
2 tablespoons peanut or vegetable oil
3 tablespoons sliced on the bias green onions, plus more for garnish
2 cloves garlic, minced
2 teaspoons minced gingerroot
1/2 teaspoon red pepper flakes
1 pound boneless, skinless chicken breast halves, cut into thin strips
1 (14-ounce) bag frozen mixed vegetables (broccoli florets, julienne red peppers, sugar snap peas and water chestnuts), about 3 cups, thawed
While assembling the other ingredients, soak the noodles in hot water to soften, 10 to 15 minutes. Drain and set aside. To make the sauce, in a bowl, whisk together the chicken broth with the cornstarch. Add the soy, hoisin, sugar, and sherry, if using, whisk, and set aside. Heat a wok over high heat. Add the oil and when hot and nearly smoking, add the green onions, garlic, ginger, and red pepper flakes and cook, stirring, for 10 to 15 seconds. Add the chicken and stir-fry until turning opaque and nearly cooked through, 3 to 4 minutes. Add the vegetables and stir-fry for 1 minute. Add the sauce, stir and toss, cooking until the chicken is all the way cooked through and the sauce is thick, about 2 minutes. Remove the chicken and vegetables from the pan. Add the noodles, toss, and cook to warm through, 30 seconds to 1 minute. Transfer the stir-fry to a platter and garnish with additional green onions. Arrange the noodles on the side and serve immediately.
Amy
Sunday, July 19, 2009
Egg-in-the-hole, Honey-Mustard Beef Kabobs
Hi everyone!
Tomorrow I am making everyone their own Egg-in-the-hole for breakfast. This recipe is a single serving so be aware of that. It's basically an egg cooked in the middle of a piece of bread. I like this because you can make the eggs over hard or over easy, it doesn't matter. I'll be serving this breakfast with sliced apricots and raspberries. For dinner, I'm making Beef Kabobs. You marinate everything and then thread the kabobs and grill. Obviously you can sub whatever veggies you like. I'll be serving grapes and corn on the cob with this.
Egg-in-the-hole
Amy - amylz
From Food Network Kitchens
1 slice sourdough, potato, or wheat bread
1 to 2 tablespoons unsalted butter
1 large egg
Salt and freshly ground black pepper
Pinch paprika, optional
Cut a 2-inch round from the center of the bread, reserving the round. Melt a nut size bit of butter in a small nonstick skillet over medium heat. Place the slice of bread and the round in skillet and toast lightly, about 1 minute. Crack the egg into the hole and season with salt and pepper, and cook until golden brown, about 2 minutes. Add remaining the rest of the butter as needed to brown and crisp the toast. Flip the egg and round, season with salt and pepper. Cook another 2 minutes for a runny yolk, or slightly longer for a set egg.
Transfer egg-in-the-hole to a plate and sprinkle with paprika, if desired. Serve, and use the toasted round for dipping into the yolk.
Honey-Mustard Beef Kabobs
Amy - amylz
Serves 4
Seasoning:
1 tablespoon fresh lemon juice
1 tablespoon olive oil
1 tablespoon water
2 teaspoons Dijon mustard
1 teaspoon honey
½ teaspoon dried oregano, crumbled
¼ teaspoon black pepper
Kabobs:
1 pound Beef Sirloin Tips
1 large red, yellow or green bell pepper, cut into 1 ¼-inch pieces
12 large button mushrooms
¼ teaspoon salt
In a large bowl, whisk together the seasoning ingredients. Add the steak, bell pepper and mushrooms, tossing to coat. Alternately thread pieces of steak, bell pepper and mushroom on each of eight 6-inch bamboo skewers. Place the kabobs on a rack in a broiler pan. With the surface of the meat 3 to 4 inches from the heat, broil for 9 to 12 minutes for medium-rare to medium doneness, turning occasionally. Or, grill kabobs over medium ash-covered coals for 8 to 11 minutes. Season with the salt.
Nutrients per serving: Calories 219; Total Fat 8.8 g; Saturated Fat 2.4 g; Polyunsaturated Fat 0.6 g; Monounsaturated Fat 4.5 g; Carbohydrates 7 g; Fiber 1.7 g; Cholesterol 50 mg; Protein 29 g; Sodium 256 mg; Niacin 10.5 mg; Vitamin B6 0.7 mg; Vitamin B12 1.5 mg; Selenium 37.6 mg; Zinc 5.3 mg; Iron 2.4 mg.
This recipe is courtesy of the Nebraska Beef Council.
Amy
Tomorrow I am making everyone their own Egg-in-the-hole for breakfast. This recipe is a single serving so be aware of that. It's basically an egg cooked in the middle of a piece of bread. I like this because you can make the eggs over hard or over easy, it doesn't matter. I'll be serving this breakfast with sliced apricots and raspberries. For dinner, I'm making Beef Kabobs. You marinate everything and then thread the kabobs and grill. Obviously you can sub whatever veggies you like. I'll be serving grapes and corn on the cob with this.
Egg-in-the-hole
Amy - amylz
From Food Network Kitchens
1 slice sourdough, potato, or wheat bread
1 to 2 tablespoons unsalted butter
1 large egg
Salt and freshly ground black pepper
Pinch paprika, optional
Cut a 2-inch round from the center of the bread, reserving the round. Melt a nut size bit of butter in a small nonstick skillet over medium heat. Place the slice of bread and the round in skillet and toast lightly, about 1 minute. Crack the egg into the hole and season with salt and pepper, and cook until golden brown, about 2 minutes. Add remaining the rest of the butter as needed to brown and crisp the toast. Flip the egg and round, season with salt and pepper. Cook another 2 minutes for a runny yolk, or slightly longer for a set egg.
Transfer egg-in-the-hole to a plate and sprinkle with paprika, if desired. Serve, and use the toasted round for dipping into the yolk.
Honey-Mustard Beef Kabobs
Amy - amylz
Serves 4
Seasoning:
1 tablespoon fresh lemon juice
1 tablespoon olive oil
1 tablespoon water
2 teaspoons Dijon mustard
1 teaspoon honey
½ teaspoon dried oregano, crumbled
¼ teaspoon black pepper
Kabobs:
1 pound Beef Sirloin Tips
1 large red, yellow or green bell pepper, cut into 1 ¼-inch pieces
12 large button mushrooms
¼ teaspoon salt
In a large bowl, whisk together the seasoning ingredients. Add the steak, bell pepper and mushrooms, tossing to coat. Alternately thread pieces of steak, bell pepper and mushroom on each of eight 6-inch bamboo skewers. Place the kabobs on a rack in a broiler pan. With the surface of the meat 3 to 4 inches from the heat, broil for 9 to 12 minutes for medium-rare to medium doneness, turning occasionally. Or, grill kabobs over medium ash-covered coals for 8 to 11 minutes. Season with the salt.
Nutrients per serving: Calories 219; Total Fat 8.8 g; Saturated Fat 2.4 g; Polyunsaturated Fat 0.6 g; Monounsaturated Fat 4.5 g; Carbohydrates 7 g; Fiber 1.7 g; Cholesterol 50 mg; Protein 29 g; Sodium 256 mg; Niacin 10.5 mg; Vitamin B6 0.7 mg; Vitamin B12 1.5 mg; Selenium 37.6 mg; Zinc 5.3 mg; Iron 2.4 mg.
This recipe is courtesy of the Nebraska Beef Council.
Amy
Saturday, July 18, 2009
Banana Oat Pancakes, Cedar-Planked Mediterranean Chicken
Hi everyone!
Tomorrow I am making Banana Oat Pancakes for breakfast. My husband loves banana pancakes so he should like these. Again, since these have the oatmeal, they'll be a little thicker rather than light and fluffy. I'll be serving them with fresh raspberries and sausage links. For dinner, I'll be making Mediterranean Chicken. I haven't decided if I'm going to deal with the planks or not. I do have some but since we're camping, I may not want to hassle with it. I think this should be good with just the marinade anyway. I'll be serving sliced nectarines, a green salad and potatoes (done on the fire) on the side.
Banana Oat Pancakes
Katie (Katiedid) from Taste of Home
1-1/3 cups all-purpose flour
3/4 cup old-fashioned oats
1 tablespoon sugar
2 teaspoons baking powder
1/2 teaspoon ground cinnamon
1 egg
1-1/3 cups milk
1 cup mashed ripe banana
2 tablespoons vegetable oil
Maple syrup
In a large bowl, combine the flour, oats, sugar, baking powder and cinnamon. Combine the egg, milk, banana and oil; stir into dry ingredients just until moistened. Pour batter by 1/4 cupfuls onto a greased hot griddle. Turn when bubbles form on top; cook until second side is golden brown. Serve with syrup. Yield: 1 dozen.
Katie's Notes: I used half whole wheat flour, Splenda, extra cinnamon, and egg sub.
Cedar-Planked Mediterranean Chicken
Amy – amylz
Kraft 8 servings
2 untreated cedar planks (14x7x1 inch each)
1 cup KRAFT Greek Vinaigrette Dressing
1/2 cup finely chopped fresh parsley, divided
Grated peel and juice of 1 lemon
4 large bone-in chicken breasts with skin (4 lb.)
2 Tbsp. oil
1/4 cup chopped pitted kalamata olives
IMMERSE planks in water, placing a weight on top of each plank to keep it submerged. Soak at least 4 hours or overnight. MEANWHILE, mix dressing, 1/4 cup of the parsley, the lemon peel and juice until well blended. Remove 1/4 cup of the dressing mixture; set aside for later use. Pour remaining dressing mixture into large resealable plastic bag; add chicken. Seal bag; turn over several times to evenly coat chicken with the dressing mixture. Refrigerate at least 2 hours. PREHEAT grill to medium heat. Remove planks from water; brush tops with oil. Remove chicken from marinade; discard bag and marinade. Place 2 chicken breasts on each plank. Place on grate of grill; cover with lid. GRILL 1 to 1-14 hours or until chicken is cooked through (165ºF). Meanwhile, mix reserved dressing mixture, remaining 1/4 cup parsley and the olives. Remove chicken from grill; discard planks. Remove bones from chicken; cut each breast in half. Serve topped with the parsley mixture.
Amy
Tomorrow I am making Banana Oat Pancakes for breakfast. My husband loves banana pancakes so he should like these. Again, since these have the oatmeal, they'll be a little thicker rather than light and fluffy. I'll be serving them with fresh raspberries and sausage links. For dinner, I'll be making Mediterranean Chicken. I haven't decided if I'm going to deal with the planks or not. I do have some but since we're camping, I may not want to hassle with it. I think this should be good with just the marinade anyway. I'll be serving sliced nectarines, a green salad and potatoes (done on the fire) on the side.
Banana Oat Pancakes
Katie (Katiedid) from Taste of Home
1-1/3 cups all-purpose flour
3/4 cup old-fashioned oats
1 tablespoon sugar
2 teaspoons baking powder
1/2 teaspoon ground cinnamon
1 egg
1-1/3 cups milk
1 cup mashed ripe banana
2 tablespoons vegetable oil
Maple syrup
In a large bowl, combine the flour, oats, sugar, baking powder and cinnamon. Combine the egg, milk, banana and oil; stir into dry ingredients just until moistened. Pour batter by 1/4 cupfuls onto a greased hot griddle. Turn when bubbles form on top; cook until second side is golden brown. Serve with syrup. Yield: 1 dozen.
Katie's Notes: I used half whole wheat flour, Splenda, extra cinnamon, and egg sub.
Cedar-Planked Mediterranean Chicken
Amy – amylz
Kraft 8 servings
2 untreated cedar planks (14x7x1 inch each)
1 cup KRAFT Greek Vinaigrette Dressing
1/2 cup finely chopped fresh parsley, divided
Grated peel and juice of 1 lemon
4 large bone-in chicken breasts with skin (4 lb.)
2 Tbsp. oil
1/4 cup chopped pitted kalamata olives
IMMERSE planks in water, placing a weight on top of each plank to keep it submerged. Soak at least 4 hours or overnight. MEANWHILE, mix dressing, 1/4 cup of the parsley, the lemon peel and juice until well blended. Remove 1/4 cup of the dressing mixture; set aside for later use. Pour remaining dressing mixture into large resealable plastic bag; add chicken. Seal bag; turn over several times to evenly coat chicken with the dressing mixture. Refrigerate at least 2 hours. PREHEAT grill to medium heat. Remove planks from water; brush tops with oil. Remove chicken from marinade; discard bag and marinade. Place 2 chicken breasts on each plank. Place on grate of grill; cover with lid. GRILL 1 to 1-14 hours or until chicken is cooked through (165ºF). Meanwhile, mix reserved dressing mixture, remaining 1/4 cup parsley and the olives. Remove chicken from grill; discard planks. Remove bones from chicken; cut each breast in half. Serve topped with the parsley mixture.
Amy
Friday, July 17, 2009
Silver Dollar Oat Pancakes, Taco Salad 2
Hi everyone!
Tomorrow I am going to make Silver Dollar Oat Pancakes for breakfast. The trick with these is to make little tiny pancakes. You could make regular sized ones but where is the fun in that? Since these have the oats, they're a little heartier pancake rather than light and fluffy. Katie has notes under the recipe so be sure to check those out. I'll be serving sliced nectarines, applesauce and bacon on the side. For dinner, I'm making Taco Salad. I do plan to use ground turkey. This is a bit different than your traditional taco salad as this is with Catalina dressing and Doritos. Should be good though. I'll be serving sliced apricots with this.
Silver Dollar Oat Pancakes
Katie (Katiedid) from Taste of Home
1/2 cup all-purpose flour
1/2 cup quick-cooking oats
1-1/2 teaspoons sugar
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 egg
3/4 cup buttermilk
1/2 cup cinnamon applesauce
2 tablespoons butter, melted
Maple syrup or topping of your choice
In a large bowl, combine the dry ingredients. In a small bowl, beat the egg, buttermilk, applesauce and butter; stir into dry ingredients just until moistened. Pour batter by 2 tablespoonfuls onto a lightly greased hot griddle; turn when bubbles form on top. Cook until second side is golden brown. Serve with syrup. Yield: 4 servings.
Katie's Notes: I used whole wheat flour and unsweetened applesauce with 1 teaspoon cinnamon added. I may try eliminating or reducing the butter next time.
Taco Salad 2
Contributed By: 4kowboys
1 1/2 lb Turkey meat or ground beef
1 Packet taco seasoning
1 cup Shredded cheddar cheese
1 Large head of lettuce cored and chopped
1 cup Onion chopped
1 cup Green bell pepper chopped
1 Large tomato chopped
Olives (optional)
1 bag Cheese doritos
1 bottle F.f. catalina salad dressing
cook and crumble ground meat with taco seasoning until done. Mix all other ingrediants together except meat and dressing. Add meat and dressing right before serving
Amy
Tomorrow I am going to make Silver Dollar Oat Pancakes for breakfast. The trick with these is to make little tiny pancakes. You could make regular sized ones but where is the fun in that? Since these have the oats, they're a little heartier pancake rather than light and fluffy. Katie has notes under the recipe so be sure to check those out. I'll be serving sliced nectarines, applesauce and bacon on the side. For dinner, I'm making Taco Salad. I do plan to use ground turkey. This is a bit different than your traditional taco salad as this is with Catalina dressing and Doritos. Should be good though. I'll be serving sliced apricots with this.
Silver Dollar Oat Pancakes
Katie (Katiedid) from Taste of Home
1/2 cup all-purpose flour
1/2 cup quick-cooking oats
1-1/2 teaspoons sugar
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 egg
3/4 cup buttermilk
1/2 cup cinnamon applesauce
2 tablespoons butter, melted
Maple syrup or topping of your choice
In a large bowl, combine the dry ingredients. In a small bowl, beat the egg, buttermilk, applesauce and butter; stir into dry ingredients just until moistened. Pour batter by 2 tablespoonfuls onto a lightly greased hot griddle; turn when bubbles form on top. Cook until second side is golden brown. Serve with syrup. Yield: 4 servings.
Katie's Notes: I used whole wheat flour and unsweetened applesauce with 1 teaspoon cinnamon added. I may try eliminating or reducing the butter next time.
Taco Salad 2
Contributed By: 4kowboys
1 1/2 lb Turkey meat or ground beef
1 Packet taco seasoning
1 cup Shredded cheddar cheese
1 Large head of lettuce cored and chopped
1 cup Onion chopped
1 cup Green bell pepper chopped
1 Large tomato chopped
Olives (optional)
1 bag Cheese doritos
1 bottle F.f. catalina salad dressing
cook and crumble ground meat with taco seasoning until done. Mix all other ingrediants together except meat and dressing. Add meat and dressing right before serving
Amy
Thursday, July 16, 2009
To Die for Blueberry Muffins, Pasta with Meat Sauce, Marinated Cucumbers
Hi everyone!
Tomorrow we are heading out on another camping trip. I am really looking forward to getting away from "technology" for a few days. Before I go, I'm going to whip up some To Die for Blueberry Muffins. These are your basic blueberry muffin and my family loves them. Feel free to use frozen blueberries (thaw them first) if you don't have fresh. For dinner, I'm doing a spaghetti dish that is from the WW site. I am going to cheat and use a couple jars of Prego since we're camping. I will use ground turkey though. This recipe is for a single serving (I think) so I plan to use 1 package of ground turkey, 2 jars of prego (with mushrooms) and one package of spaghetti noodles. I know, there's not really a point in using a recipe but whatever. I'm also going to make up these marinated cucumbers to serve with the pasta. I'll also be serving grapes.
To Die for Blueberry Muffins
(Mags via allrecipes.com)
1 ½ c. all-purpose flour
¾ c. white sugar
½ tsp. salt
2 tsp. baking powder
1/3 c. vegetable oil
1 egg
1/3 c. milk
1 c. fresh blueberries
Topping:
½ c. white sugar
1/3 c. flour
¼ c. butter, softened
1 ½ tsp. ground cinnamon
1. Preheat oven to 400 degrees. Grease muffin cups or line with muffin liners.
2. Combine 1 1/2 cups flour, 3/4 cup sugar, salt and baking powder. Place vegetable oil into a 1 cup measuring cup; add the egg and enough milk to fill the cup. Mix this with flour mixture. Fold in blueberries. Fill muffin cups right to the top, and sprinkle with crumb topping mixture.
3. To Make Crumb Topping: Mix together 1/2 cup sugar, 1/3 cup flour, 1/4 cup butter, and 1 1/2 teaspoons cinnamon. Mix with fork, and sprinkle over muffins before baking.
4. Bake for 20 to 25 minutes in the preheated oven, or until done.
Pasta with Meat Sauce
Amylz – WW website
4 oz lean ground turkey
1 tsp olive oil
1/8 cup shallot(s) chopped
1 medium garlic clove(s) minced
1/2 cup canned tomato sauce heated
1 1/2 cup mushroom(s) sliced
1/4 tsp ground oregano
1 cup cooked whole-wheat spaghetti
1 tsp Kraft Non-Fat Grated Cheese Topping
Heat oil in a nonstick pan sprayed with cooking spray over medium-heat. Sauté garlic and shallots until tender. Add turkey, mushrooms and oregano and season to taste. Stir and sauté until turkey is cooked through. Add tomato sauce and simmer. Serve over pasta with parmesan cheese.
Marinated Cucumbers
Amy – amylz
about.com
4 medium cucumbers, thinly sliced
1/2 cup vinegar
1/4 cup cold water
2 tablespoons chopped dill
3 tablespoons sugar
1/2 teaspoon salt
dash pepper
Combine sliced cucumber with all other ingredients; cover and refrigerate for 2 to 3 hours before serving.
Amy
Tomorrow we are heading out on another camping trip. I am really looking forward to getting away from "technology" for a few days. Before I go, I'm going to whip up some To Die for Blueberry Muffins. These are your basic blueberry muffin and my family loves them. Feel free to use frozen blueberries (thaw them first) if you don't have fresh. For dinner, I'm doing a spaghetti dish that is from the WW site. I am going to cheat and use a couple jars of Prego since we're camping. I will use ground turkey though. This recipe is for a single serving (I think) so I plan to use 1 package of ground turkey, 2 jars of prego (with mushrooms) and one package of spaghetti noodles. I know, there's not really a point in using a recipe but whatever. I'm also going to make up these marinated cucumbers to serve with the pasta. I'll also be serving grapes.
To Die for Blueberry Muffins
(Mags via allrecipes.com)
1 ½ c. all-purpose flour
¾ c. white sugar
½ tsp. salt
2 tsp. baking powder
1/3 c. vegetable oil
1 egg
1/3 c. milk
1 c. fresh blueberries
Topping:
½ c. white sugar
1/3 c. flour
¼ c. butter, softened
1 ½ tsp. ground cinnamon
1. Preheat oven to 400 degrees. Grease muffin cups or line with muffin liners.
2. Combine 1 1/2 cups flour, 3/4 cup sugar, salt and baking powder. Place vegetable oil into a 1 cup measuring cup; add the egg and enough milk to fill the cup. Mix this with flour mixture. Fold in blueberries. Fill muffin cups right to the top, and sprinkle with crumb topping mixture.
3. To Make Crumb Topping: Mix together 1/2 cup sugar, 1/3 cup flour, 1/4 cup butter, and 1 1/2 teaspoons cinnamon. Mix with fork, and sprinkle over muffins before baking.
4. Bake for 20 to 25 minutes in the preheated oven, or until done.
Pasta with Meat Sauce
Amylz – WW website
4 oz lean ground turkey
1 tsp olive oil
1/8 cup shallot(s) chopped
1 medium garlic clove(s) minced
1/2 cup canned tomato sauce heated
1 1/2 cup mushroom(s) sliced
1/4 tsp ground oregano
1 cup cooked whole-wheat spaghetti
1 tsp Kraft Non-Fat Grated Cheese Topping
Heat oil in a nonstick pan sprayed with cooking spray over medium-heat. Sauté garlic and shallots until tender. Add turkey, mushrooms and oregano and season to taste. Stir and sauté until turkey is cooked through. Add tomato sauce and simmer. Serve over pasta with parmesan cheese.
Marinated Cucumbers
Amy – amylz
about.com
4 medium cucumbers, thinly sliced
1/2 cup vinegar
1/4 cup cold water
2 tablespoons chopped dill
3 tablespoons sugar
1/2 teaspoon salt
dash pepper
Combine sliced cucumber with all other ingredients; cover and refrigerate for 2 to 3 hours before serving.
Amy
Wednesday, July 15, 2009
Dottie Kuster’s Tomato Pie, Eggplant Tomato and Cheese Bake
Hi everyone!
Tomorrow we are going to the fair so I'm not cooking dinner. I thought I would leave you with a couple of tomato recipes that come highly recommended in my cooking group. I haven't personally tried either but people rave about the Tomato Pie. If you like tomatoes, I highly encourage you to give this a try and let me know what you think. The second one is a newer recipe in the group but people seem to like it. I figure a few of you may be eggplant fans and would want to try something new.
Dottie Kuster’s Tomato Pie
Sandy~Bettyinthekitchen
(6-8 servings)
1 9-inch unbaked pastry shell
3 medium tomatoes, peeled and thickly sliced (remove most of the liquid and seeds)
1/2 tsp salt
1/4 tsp pepper
1/2 tsp basil
1/4 cup chopped fresh chives
1/4 cup mayonnaise
1 cup grated, sharp cheddar cheese
Bake pie crust at 425 degrees for 5 minutes. Remove from oven, reduce heat to 400 degrees. Cover the bottom of pie crust with tomato slices, sprinkle with salt, pepper, basil and chives. Thoroughly combine the mayonnaise and cheese. Carefully spread this mixture evenly over the tomato slices, making sure to seal the edges of the pie crust completely. Bake for 35 minutes.
Sandy’s Notes: use 1 tsp basil, sub green onions for the chives. Use light mayo.
Eggplant Tomato and Cheese Bake
Rachel ~ burns_toast
1 large eggplant, cut into 1/2 inch rounds
1/2 cup flour
1 1/4 cups seasoned bread crumbs
1 egg, slightly beaten
1 garlic clove, sliced
3 large tomatoes, sliced
1/2 cup olive oil
3/4 cup grated parmesan cheese
1/2 lb thinly sliced mozzarella cheese
salt and pepper
Dip eggplant in flour, then egg and then in bread crumbs. Heat 1/4 inch oil in skillet and cook eggplant in batches, until golden brown on both sides. Place cooked eggplants on paper towels to drain and season with salt and pepper. In bottom of baking dish alternate layers of tomatoes and eggplant, salt and pepper, grated Parmesan cheese and Mozzarella slices, ending with Mozzarella on top. Bake in pre heated oven 350F degrees uncovered, for 60 minute.
Amy
Tomorrow we are going to the fair so I'm not cooking dinner. I thought I would leave you with a couple of tomato recipes that come highly recommended in my cooking group. I haven't personally tried either but people rave about the Tomato Pie. If you like tomatoes, I highly encourage you to give this a try and let me know what you think. The second one is a newer recipe in the group but people seem to like it. I figure a few of you may be eggplant fans and would want to try something new.
Dottie Kuster’s Tomato Pie
Sandy~Bettyinthekitchen
(6-8 servings)
1 9-inch unbaked pastry shell
3 medium tomatoes, peeled and thickly sliced (remove most of the liquid and seeds)
1/2 tsp salt
1/4 tsp pepper
1/2 tsp basil
1/4 cup chopped fresh chives
1/4 cup mayonnaise
1 cup grated, sharp cheddar cheese
Bake pie crust at 425 degrees for 5 minutes. Remove from oven, reduce heat to 400 degrees. Cover the bottom of pie crust with tomato slices, sprinkle with salt, pepper, basil and chives. Thoroughly combine the mayonnaise and cheese. Carefully spread this mixture evenly over the tomato slices, making sure to seal the edges of the pie crust completely. Bake for 35 minutes.
Sandy’s Notes: use 1 tsp basil, sub green onions for the chives. Use light mayo.
Eggplant Tomato and Cheese Bake
Rachel ~ burns_toast
1 large eggplant, cut into 1/2 inch rounds
1/2 cup flour
1 1/4 cups seasoned bread crumbs
1 egg, slightly beaten
1 garlic clove, sliced
3 large tomatoes, sliced
1/2 cup olive oil
3/4 cup grated parmesan cheese
1/2 lb thinly sliced mozzarella cheese
salt and pepper
Dip eggplant in flour, then egg and then in bread crumbs. Heat 1/4 inch oil in skillet and cook eggplant in batches, until golden brown on both sides. Place cooked eggplants on paper towels to drain and season with salt and pepper. In bottom of baking dish alternate layers of tomatoes and eggplant, salt and pepper, grated Parmesan cheese and Mozzarella slices, ending with Mozzarella on top. Bake in pre heated oven 350F degrees uncovered, for 60 minute.
Amy
Tuesday, July 14, 2009
Dill Lemon Chicken Pasta Salad, Garlic Herb Italian-Style Pork Chops
Hi everyone!
Tomorrow I am making some Dill Lemon Chicken Pasta Salad for lunch. This is for 50 servings so you want to cut this way down for your family. I can't find lemon penne here so I just use regular. For dinner, I'm making pork chops. You serve them on a salad. It calls for the McCormick Garlic Herb seasoning and I love this stuff. I use it all the time on veggies and meat. It's really good!
Dill Lemon Chicken Pasta Salad
Amy – amylz
All Recipes - Yields: 50 servings
20 pounds skinless, boneless chicken breast halves, cooked and cut into bite-sized pieces
3 stalks celery, chopped
5 pounds lemon penne pasta
12 cups mayonnaise
1 cup lemon juice
2 teaspoons dried dill weed
4 cups buttermilk
1. In a large bowl combine the chicken, celery and pasta and toss together. In a separate large bowl, combine the mayonnaise, lemon juice and dill weed and mix well, then stir in buttermilk.
2. Add lemon dill mixture to chicken mixture and toss to coat. Cover bowl, chill for 20 minutes, and serve.
Garlic Herb Italian-Style Pork Chops
Amy - amylz
Makes 4 servings.
4 teaspoons McCormick® Garlic Herb Seasoning Blend, divided
4 bone-in pork chops, 1/2-inch thick
5 tablespoons olive oil, divided
8 cups salad greens
1 cup chopped tomato
1/4 cup thinly sliced red onion
2 tablespoons white balsamic vinegar or white wine vinegar
1. Sprinkle 3 teaspoons of the Seasoning Blend over pork chops; set aside.
2. Heat 2 tablespoons of the oil in large nonstick skillet on medium heat. Add pork chops; cook 8 minutes or until desired doneness, turning once.
3. Toss salad greens, tomato and onion in large bowl. Mix remaining 3 tablespoons olive oil, vinegar and remaining 1 teaspoon Seasoning Blend. Pour over salad; toss to coat well. Divide salad among 4 serving plates. Top each with a pork chop. Serve immediately.
Amy
Tomorrow I am making some Dill Lemon Chicken Pasta Salad for lunch. This is for 50 servings so you want to cut this way down for your family. I can't find lemon penne here so I just use regular. For dinner, I'm making pork chops. You serve them on a salad. It calls for the McCormick Garlic Herb seasoning and I love this stuff. I use it all the time on veggies and meat. It's really good!
Dill Lemon Chicken Pasta Salad
Amy – amylz
All Recipes - Yields: 50 servings
20 pounds skinless, boneless chicken breast halves, cooked and cut into bite-sized pieces
3 stalks celery, chopped
5 pounds lemon penne pasta
12 cups mayonnaise
1 cup lemon juice
2 teaspoons dried dill weed
4 cups buttermilk
1. In a large bowl combine the chicken, celery and pasta and toss together. In a separate large bowl, combine the mayonnaise, lemon juice and dill weed and mix well, then stir in buttermilk.
2. Add lemon dill mixture to chicken mixture and toss to coat. Cover bowl, chill for 20 minutes, and serve.
Garlic Herb Italian-Style Pork Chops
Amy - amylz
Makes 4 servings.
4 teaspoons McCormick® Garlic Herb Seasoning Blend, divided
4 bone-in pork chops, 1/2-inch thick
5 tablespoons olive oil, divided
8 cups salad greens
1 cup chopped tomato
1/4 cup thinly sliced red onion
2 tablespoons white balsamic vinegar or white wine vinegar
1. Sprinkle 3 teaspoons of the Seasoning Blend over pork chops; set aside.
2. Heat 2 tablespoons of the oil in large nonstick skillet on medium heat. Add pork chops; cook 8 minutes or until desired doneness, turning once.
3. Toss salad greens, tomato and onion in large bowl. Mix remaining 3 tablespoons olive oil, vinegar and remaining 1 teaspoon Seasoning Blend. Pour over salad; toss to coat well. Divide salad among 4 serving plates. Top each with a pork chop. Serve immediately.
Amy
Monday, July 13, 2009
Cracked Peppercorn Marinated Steaks, Key Lime Delight Pie
Hi everyone!
Tomorrow we are having steaks and baked potatoes. I love these McCormick marinades, they're so simple! I'm also making this Key Lime dessert. It's got a lot of instructions so it better be good!
Cracked Peppercorn Marinated Steaks
Amy - amylz
Makes 8 servings.
1 package McCormick® Grill Mates® Peppercorn & Garlic Marinade
1/4 cup red wine
1/4 cup olive oil
2 teaspoons Dijon mustard
2 pounds New York strip, rib-eye or sirloin steaks (about 1-inch thick)
1. Mix Marinade Mix, wine, oil and mustard in small bowl. Place steaks in large resealable plastic bag or glass dish. Add marinade; turn to coat well.
2. Refrigerate 15 minutes or longer for extra flavor. Remove steaks from marinade. Discard and remaining marinade.
3. Grill over medium-high heat 5 to 7 minutes per side or until desired doneness.
Key Lime Delight Pie
Amy – amylz
Food Network
Crust:
2 cups all-purpose flour
1/2 cup chilled unsalted butter, diced
2 tablespoons sugar
2 large egg yolks
Pinch kosher or Hawaiian salt, ground
4 to 6 tablespoons cold water
Cooking spray
Filling:
4 large eggs, separated
1 (14-ounce) can condensed milk
3 Key limes, zested and juiced (if Key limes are unavailable substitute 2 tablespoons regular lime juice)
2 tablespoons sugar
Topping:
1 1/4 cups heavy whipping cream
2 tablespoons confectioners' sugar
1 teaspoon pure vanilla extract
2 to 3 Key or regular limes, thinly sliced
Lime zest and mint leaves
Preheat the oven to 425 degrees F.
Crust: Sift the flour into a mixing bowl and using pastry blender to, "cut in the fat", and blend in the chilled butter until it resembles coarse meal. Add the sugar, egg yolks, salt, and water. Mix to a soft dough. Roll out the pastry on a lightly floured surface and use to line a deep 9-inch pie pan or 8 1/2-inch fluted flan pan sprayed with cooking spray. Prick the pastry bottom and chill. Trim off any excess pastry from around the edge of the pastry shell. Line the pastry shell with parchment and baking beans or beads. Bake the shell for 10 minutes. Remove the paper and beans/beads and return to the oven for 10 more minutes. Cool.
Filling Preparation: Lower the oven temperature to 350 degrees F. Make the filling by beating the egg yolks in a large bowl until light and creamy. Beat in the condensed milk. Add the lime zest and juice. Mix well and continue to beat until the mixture is thick. Beat egg whites until they form stiff peaks. Slowly add the sugar just until combined. Fold into the lime mixture. Pour the lime filling into the baked crust. Bake for 20 to 25 minutes, or until filling is set and begins to brown. Remove and cool. Chill in refrigerator.
Topping Preparation: Before serving, whip the heavy cream, confectioners' sugar, and vanilla extract. Spoon or fill pastry bag to decorate edge of pie with whipped cream. Cut the lime slices from the center to the edge and twist. Arrange the lime slices between puffs of whipped cream. Lightly sprinkle lime zest and delicately, place mint leaves to accent the pie.
Amy
Tomorrow we are having steaks and baked potatoes. I love these McCormick marinades, they're so simple! I'm also making this Key Lime dessert. It's got a lot of instructions so it better be good!
Cracked Peppercorn Marinated Steaks
Amy - amylz
Makes 8 servings.
1 package McCormick® Grill Mates® Peppercorn & Garlic Marinade
1/4 cup red wine
1/4 cup olive oil
2 teaspoons Dijon mustard
2 pounds New York strip, rib-eye or sirloin steaks (about 1-inch thick)
1. Mix Marinade Mix, wine, oil and mustard in small bowl. Place steaks in large resealable plastic bag or glass dish. Add marinade; turn to coat well.
2. Refrigerate 15 minutes or longer for extra flavor. Remove steaks from marinade. Discard and remaining marinade.
3. Grill over medium-high heat 5 to 7 minutes per side or until desired doneness.
Key Lime Delight Pie
Amy – amylz
Food Network
Crust:
2 cups all-purpose flour
1/2 cup chilled unsalted butter, diced
2 tablespoons sugar
2 large egg yolks
Pinch kosher or Hawaiian salt, ground
4 to 6 tablespoons cold water
Cooking spray
Filling:
4 large eggs, separated
1 (14-ounce) can condensed milk
3 Key limes, zested and juiced (if Key limes are unavailable substitute 2 tablespoons regular lime juice)
2 tablespoons sugar
Topping:
1 1/4 cups heavy whipping cream
2 tablespoons confectioners' sugar
1 teaspoon pure vanilla extract
2 to 3 Key or regular limes, thinly sliced
Lime zest and mint leaves
Preheat the oven to 425 degrees F.
Crust: Sift the flour into a mixing bowl and using pastry blender to, "cut in the fat", and blend in the chilled butter until it resembles coarse meal. Add the sugar, egg yolks, salt, and water. Mix to a soft dough. Roll out the pastry on a lightly floured surface and use to line a deep 9-inch pie pan or 8 1/2-inch fluted flan pan sprayed with cooking spray. Prick the pastry bottom and chill. Trim off any excess pastry from around the edge of the pastry shell. Line the pastry shell with parchment and baking beans or beads. Bake the shell for 10 minutes. Remove the paper and beans/beads and return to the oven for 10 more minutes. Cool.
Filling Preparation: Lower the oven temperature to 350 degrees F. Make the filling by beating the egg yolks in a large bowl until light and creamy. Beat in the condensed milk. Add the lime zest and juice. Mix well and continue to beat until the mixture is thick. Beat egg whites until they form stiff peaks. Slowly add the sugar just until combined. Fold into the lime mixture. Pour the lime filling into the baked crust. Bake for 20 to 25 minutes, or until filling is set and begins to brown. Remove and cool. Chill in refrigerator.
Topping Preparation: Before serving, whip the heavy cream, confectioners' sugar, and vanilla extract. Spoon or fill pastry bag to decorate edge of pie with whipped cream. Cut the lime slices from the center to the edge and twist. Arrange the lime slices between puffs of whipped cream. Lightly sprinkle lime zest and delicately, place mint leaves to accent the pie.
Amy
Sunday, July 12, 2009
Cinnamon Roll Oat Muffins, Buffalo Chicken Salad, Chicken Patties, Cherry Tomato Salad
Hi everyone!
Tomorrow I'm making up a batch of Cinnamon Roll Oat Muffins. This method would really work with any flavor of instant oatmeal. You could totally play around with it. It does call for a glaze which I'll probably leave off but it sounds delicious. For lunch, I'm making some Buffalo Chicken Salad. My 7 year old will love this. This would be a great salad to use leftover chicken as well as you just need to toss it with the hot sauce. For dinner, I'm making Chicken Patties and a Cherry Tomato Salad. The chicken patties look so good. You use ground chicken and then a ton of veggies. These would probably be great as a sandwich too. The salad is just olives and tomatoes. I will leave out the pine nuts but serve them on the side for people to add. This is a perfect salad for this time of year!
Cinnamon Roll Oat Muffins:
(Jessica)
Makes about 12-15 regular-size muffins
1 Cup All Purpose flour
1 Cup Whole Wheat flour
1 TB baking powder
1/2 tsp baking soda
1/2 tsp salt
2 packets Quaker Cinnamon Roll Oatmeal
1/2 cup sugar
1 tsp vanilla extract
1 large egg
3 TB Vegetable Oil
1 1/4 cup 2% milk (lactose free works well)
*Preheat oven to bake at 350º.
*Lightly grease muffin cups.
*In a medium bowl, combine all dry ingredients.
*Blend well, then add sugar.
*In a small bowl, combine all wet ingredients.
*Add bowl of wet ingredients to flour mixture in medium bowl.
*Mix with electric mixer, just until everything is blended. Do not over-mix.
*Fill muffin cups about 3/4 full. Do not over-fill.
*Bake for about 15-18 minutes, but check for doneness. Tops should be golden brown.
*Allow muffins to cool in tin for about 10-15 minutes.
*Arrange muffins in a large dish, placed right next to each other.
*Drizzle with Confectioner's Glaze while still warm.
*Serve.
Confectioner's Glaze:
(Jessica)
1/2 cup confectioner's sugar
1/4-1/2 tsp vanilla (if desired)
1 TB milk
*Blend until smooth.
*Thicken with more sugar, if needed, or thin with more milk if needed.
Buffalo Chicken Salad
Amy - amylz
Recipe courtesy Rachael Ray
2 hearts romaine lettuce, chopped
1 cup shredded carrots, available in pouches
2 ribs celery with greens, chopped
1/2 cup ranch dressing
1/2 cup blue cheese crumbles
1 package, 3/4 to 1 pound, chicken tenders, cut into bite size pieces
1 tablespoon vegetable oil, 1 turn of the pan
2 tablespoons butter
Salt and black pepper
1/4 cup hot sauce
Preheat a skillet over medium-high heat. Combine lettuce, carrots and celery in a salad bowl. Combine ranch dressing and blue cheese crumbles in a small bowl. Add oil and butter to hot pan with the chicken. Season with salt and pepper and sear for 2 or 3 minutes, then add hot sauce. Reduce heat a little and cook 5 minutes more. Toss salad with dressing and season with salt and pepper. Top salad with Buffalo chicken and serve.
Chicken Patties
Amy - amylz
Recipe courtesy Guy Fieri
2 ounces olive oil
1/2 red onion, diced
4 tablespoons diced black olives
1/2 red bell pepper, diced
1 jalapeno, diced
2 cloves garlic, diced
1/4 cup diced artichoke hearts
1 1/2 pounds ground chicken
1/2 teaspoon Hungarian paprika
1/2 teaspoon chili powder
1 teaspoon dried oregano
1 tablespoon minced fresh parsley leaves
1/2 teaspoon red chili flakes
1/2 teaspoon ground cumin
1/2 teaspoon celery salt
1/4 teaspoon ground sage
2 tablespoons seasoned bread crumbs
1 egg
Ketchup
Mustard
Toasted sesame buns
Lettuce
Tomato
In a medium saute pan over medium heat add, 1-ounce oil and all raw vegetables and saute until translucent. Remove and cool. Add veggies to raw chicken and mix thoroughly. Add all dry ingredients and egg. Thoroughly mix all ingredients and form into 4 patties. Cover and refrigerate for 30 minutes. In same saute pan add remaining 1-ounce olive oil, and cook patties 2 to 3 minutes per side. Serve with ketchup and mustard on toasted sesame buns with lettuce and tomato.
Cherry Tomato Salad
Amy – amylz
Servings: 6
40 cherry tomatoes, halved
1 cup pitted and sliced green olives
1 (6 ounce) can black olives, drained and
sliced
2 green onions, minced
3 ounces pine nuts 1/2 cup olive oil
2 tablespoons red wine vinegar
1 tablespoon white sugar
1 teaspoon dried oregano
salt and pepper to taste
1. In a big bowl, combine cherry tomatoes, green olives, back olives, and spring onion.
2. In a dry skillet, toast pine nuts over medium heat until golden brown, turning frequently. Stir into tomato mixture.
3. In a small bowl, mix together olive oil, red wine vinegar, sugar, and oregano. Season to taste with salt and pepper. Pour over salad, and gently stir to coat. Chill for 1 hour.
Amy
Tomorrow I'm making up a batch of Cinnamon Roll Oat Muffins. This method would really work with any flavor of instant oatmeal. You could totally play around with it. It does call for a glaze which I'll probably leave off but it sounds delicious. For lunch, I'm making some Buffalo Chicken Salad. My 7 year old will love this. This would be a great salad to use leftover chicken as well as you just need to toss it with the hot sauce. For dinner, I'm making Chicken Patties and a Cherry Tomato Salad. The chicken patties look so good. You use ground chicken and then a ton of veggies. These would probably be great as a sandwich too. The salad is just olives and tomatoes. I will leave out the pine nuts but serve them on the side for people to add. This is a perfect salad for this time of year!
Cinnamon Roll Oat Muffins:
(Jessica)
Makes about 12-15 regular-size muffins
1 Cup All Purpose flour
1 Cup Whole Wheat flour
1 TB baking powder
1/2 tsp baking soda
1/2 tsp salt
2 packets Quaker Cinnamon Roll Oatmeal
1/2 cup sugar
1 tsp vanilla extract
1 large egg
3 TB Vegetable Oil
1 1/4 cup 2% milk (lactose free works well)
*Preheat oven to bake at 350º.
*Lightly grease muffin cups.
*In a medium bowl, combine all dry ingredients.
*Blend well, then add sugar.
*In a small bowl, combine all wet ingredients.
*Add bowl of wet ingredients to flour mixture in medium bowl.
*Mix with electric mixer, just until everything is blended. Do not over-mix.
*Fill muffin cups about 3/4 full. Do not over-fill.
*Bake for about 15-18 minutes, but check for doneness. Tops should be golden brown.
*Allow muffins to cool in tin for about 10-15 minutes.
*Arrange muffins in a large dish, placed right next to each other.
*Drizzle with Confectioner's Glaze while still warm.
*Serve.
Confectioner's Glaze:
(Jessica)
1/2 cup confectioner's sugar
1/4-1/2 tsp vanilla (if desired)
1 TB milk
*Blend until smooth.
*Thicken with more sugar, if needed, or thin with more milk if needed.
Buffalo Chicken Salad
Amy - amylz
Recipe courtesy Rachael Ray
2 hearts romaine lettuce, chopped
1 cup shredded carrots, available in pouches
2 ribs celery with greens, chopped
1/2 cup ranch dressing
1/2 cup blue cheese crumbles
1 package, 3/4 to 1 pound, chicken tenders, cut into bite size pieces
1 tablespoon vegetable oil, 1 turn of the pan
2 tablespoons butter
Salt and black pepper
1/4 cup hot sauce
Preheat a skillet over medium-high heat. Combine lettuce, carrots and celery in a salad bowl. Combine ranch dressing and blue cheese crumbles in a small bowl. Add oil and butter to hot pan with the chicken. Season with salt and pepper and sear for 2 or 3 minutes, then add hot sauce. Reduce heat a little and cook 5 minutes more. Toss salad with dressing and season with salt and pepper. Top salad with Buffalo chicken and serve.
Chicken Patties
Amy - amylz
Recipe courtesy Guy Fieri
2 ounces olive oil
1/2 red onion, diced
4 tablespoons diced black olives
1/2 red bell pepper, diced
1 jalapeno, diced
2 cloves garlic, diced
1/4 cup diced artichoke hearts
1 1/2 pounds ground chicken
1/2 teaspoon Hungarian paprika
1/2 teaspoon chili powder
1 teaspoon dried oregano
1 tablespoon minced fresh parsley leaves
1/2 teaspoon red chili flakes
1/2 teaspoon ground cumin
1/2 teaspoon celery salt
1/4 teaspoon ground sage
2 tablespoons seasoned bread crumbs
1 egg
Ketchup
Mustard
Toasted sesame buns
Lettuce
Tomato
In a medium saute pan over medium heat add, 1-ounce oil and all raw vegetables and saute until translucent. Remove and cool. Add veggies to raw chicken and mix thoroughly. Add all dry ingredients and egg. Thoroughly mix all ingredients and form into 4 patties. Cover and refrigerate for 30 minutes. In same saute pan add remaining 1-ounce olive oil, and cook patties 2 to 3 minutes per side. Serve with ketchup and mustard on toasted sesame buns with lettuce and tomato.
Cherry Tomato Salad
Amy – amylz
Servings: 6
40 cherry tomatoes, halved
1 cup pitted and sliced green olives
1 (6 ounce) can black olives, drained and
sliced
2 green onions, minced
3 ounces pine nuts 1/2 cup olive oil
2 tablespoons red wine vinegar
1 tablespoon white sugar
1 teaspoon dried oregano
salt and pepper to taste
1. In a big bowl, combine cherry tomatoes, green olives, back olives, and spring onion.
2. In a dry skillet, toast pine nuts over medium heat until golden brown, turning frequently. Stir into tomato mixture.
3. In a small bowl, mix together olive oil, red wine vinegar, sugar, and oregano. Season to taste with salt and pepper. Pour over salad, and gently stir to coat. Chill for 1 hour.
Amy
Saturday, July 11, 2009
Banana Blueberry Pancakes, Beef and Noodle Bake
Hi everyone!
Tomorrow is our last day of camping and I'm making Banana Blueberry Pancakes for breakfast. The kids love blueberry pancakes and banana pancakes so when they're both in one pancakes, I'm sure it will be a hit. We'll be back home for dinner and I'm whipping up a quick Beef and Noodle Bake. It can cook in the oven while I'm putting camping gear away. This is kind of like spaghetti casserole but you use any noodles. I'll only do the cream cheese layer on half but otherwise follow directions. I have a bunch of macaroni noodles I want to use up so that's what I'm going with.
Banana Blueberry Pancakes
Katie (Katiedid) from Healthy Cooking A/M '08
1 c whole wheat flour
1/2 c all-purpose flour
2 T sugar
2 tsp baking powder
1/2 tsp salt
1 egg, lightly beaten
1 1/4 c fat-free milk
3 medium ripe bananas, mashed
1 tsp vanilla extract
1 1/2 c fresh or frozen blueberries
Maple syrup, optional
In a large bowl, combine the flours, sugar, baking powder and salt. Combine the egg, milk, bananas, and vanilla; stir into dry ingredients just until moistened. Pour batter by 1/4 cupfuls onto a hot griddle coated with nonstick cooking spray; sprinkle with blueberries. Turn when bubbles form on top; cook until second side is golden brown. Serve with syrup if desired. Nutrition Facts: 2 pancakes (without syrup) 195 calories, 2 g fat (trace saturated), 31 mg cholesterol, 317 mg sodium, 41 g carbohydrate, 4 g fiber, 6 g protein
Beef and Noodle Bake
???
2 cups cooked pasta
1 lb. ground beef
1 medium onion
2-3 garlic cloves, minced
1 can tomato sauce
1 pkg. cream cheese
1 cup sour cream
2 green onion, chopped
salt and pepper to taste
Preheat oven to 350. Brown beef, garlic and onion. Drain. Add tomato sauce and seasoning. Simmer 15 minutes. Mix sour cream, cream cheese and green onion. Layer cooked pasta, tomato sauce. Spread cheese mixture over top. Sprinkle with cheddar. Bake uncovered about 35 minutes or until top starts to brown.
Amy
Tomorrow is our last day of camping and I'm making Banana Blueberry Pancakes for breakfast. The kids love blueberry pancakes and banana pancakes so when they're both in one pancakes, I'm sure it will be a hit. We'll be back home for dinner and I'm whipping up a quick Beef and Noodle Bake. It can cook in the oven while I'm putting camping gear away. This is kind of like spaghetti casserole but you use any noodles. I'll only do the cream cheese layer on half but otherwise follow directions. I have a bunch of macaroni noodles I want to use up so that's what I'm going with.
Banana Blueberry Pancakes
Katie (Katiedid) from Healthy Cooking A/M '08
1 c whole wheat flour
1/2 c all-purpose flour
2 T sugar
2 tsp baking powder
1/2 tsp salt
1 egg, lightly beaten
1 1/4 c fat-free milk
3 medium ripe bananas, mashed
1 tsp vanilla extract
1 1/2 c fresh or frozen blueberries
Maple syrup, optional
In a large bowl, combine the flours, sugar, baking powder and salt. Combine the egg, milk, bananas, and vanilla; stir into dry ingredients just until moistened. Pour batter by 1/4 cupfuls onto a hot griddle coated with nonstick cooking spray; sprinkle with blueberries. Turn when bubbles form on top; cook until second side is golden brown. Serve with syrup if desired. Nutrition Facts: 2 pancakes (without syrup) 195 calories, 2 g fat (trace saturated), 31 mg cholesterol, 317 mg sodium, 41 g carbohydrate, 4 g fiber, 6 g protein
Beef and Noodle Bake
???
2 cups cooked pasta
1 lb. ground beef
1 medium onion
2-3 garlic cloves, minced
1 can tomato sauce
1 pkg. cream cheese
1 cup sour cream
2 green onion, chopped
salt and pepper to taste
Preheat oven to 350. Brown beef, garlic and onion. Drain. Add tomato sauce and seasoning. Simmer 15 minutes. Mix sour cream, cream cheese and green onion. Layer cooked pasta, tomato sauce. Spread cheese mixture over top. Sprinkle with cheddar. Bake uncovered about 35 minutes or until top starts to brown.
Amy
Friday, July 10, 2009
Truck-Stop Buttermilk Pancakes, Best Hamburger Ever, Wagon Wheel Pasta Salad
Hi everyone!
Tomorrow we will be camping and it always seems like I have more cooking to do when we're away from home. We'll be starting the day with pancakes. This recipes is for buttermilk pancakes. These are pretty basic. The kids will love them. For dinner, I'm making hamburgers and a pasta salad. I'll be leaving the cheese out of the burgers for my family but I think it sounds delicious to add it in. These burgers are regular burgers with a lot of things added to it. I know my kids will think these are awesome. The pasta salad is so simple. You could add in other veggies you like easily!
Truck-Stop Buttermilk Pancakes
Katie (Katiedid) from Allrecipes
5 eggs
1 1/2 cups milk
6 tablespoons butter, melted
5 cups buttermilk
5 cups all-purpose flour
5 teaspoons baking powder
5 teaspoons baking soda
1 pinch salt (optional)
5 tablespoons sugar
In a large bowl, whisk together the eggs, milk, butter and buttermilk. Combine the flour, baking powder, baking soda and sugar; stir into the wet ingredients just until blended. Adjust the thickness of the batter to your liking by adding more flour or buttermilk if necessary. Heat a large skillet over medium heat, and coat with cooking spray. Pour 1/4 cupfuls of batter onto the skillet, and cook until bubbles appear on the surface. Flip with a spatula, and cook until browned on the other side. Continue with remaining batter.
Best Hamburger Ever
Amy – amylz
Servings: 4
1 1/2 pounds lean ground beef
1/2 onion, finely chopped
1/2 cup shredded Colby or Monterey Jack cheese
1 teaspoon soy sauce
1 teaspoon Worcestershire sauce
1 egg
1 (1 ounce) envelope dry onion soup mix
1 clove garlic, minced
1 tablespoon garlic powder
1 teaspoon dried parsley
1 teaspoon dried basil
1 teaspoon dried oregano
1/2 teaspoon crushed dried rosemary
salt and pepper to taste
Directions:
1. Preheat a grill for high heat.
2. In a large bowl, mix together the ground beef, onion, cheese, soy sauce, Worcestershire sauce, egg, onion soup mix, garlic, garlic powder, parsley, basil, oregano, rosemary, salt, and pepper. Form into 4 patties.
3. Grill patties for 5 minutes per side on the hot grill, or until well done. Serve on buns with your favorite condiments.
Wagon Wheel Pasta Salad
Grace (TigMode)
Our local deli makes this salad and it's so easy but so good that I stole their concept! It tastes best if it gets to sit for a few hours before serving.
1 pound box wagon wheel pasta, cooked to directions and cooled
1box frozen peas
1 box froxen corn
1 cup shredded carrots
1 bottle Hidden Valley Ranch Original dressing
Cook corn and peas together. Add to cooked pasta and shredded carrots, toss with dressing.
Amy
Tomorrow we will be camping and it always seems like I have more cooking to do when we're away from home. We'll be starting the day with pancakes. This recipes is for buttermilk pancakes. These are pretty basic. The kids will love them. For dinner, I'm making hamburgers and a pasta salad. I'll be leaving the cheese out of the burgers for my family but I think it sounds delicious to add it in. These burgers are regular burgers with a lot of things added to it. I know my kids will think these are awesome. The pasta salad is so simple. You could add in other veggies you like easily!
Truck-Stop Buttermilk Pancakes
Katie (Katiedid) from Allrecipes
5 eggs
1 1/2 cups milk
6 tablespoons butter, melted
5 cups buttermilk
5 cups all-purpose flour
5 teaspoons baking powder
5 teaspoons baking soda
1 pinch salt (optional)
5 tablespoons sugar
In a large bowl, whisk together the eggs, milk, butter and buttermilk. Combine the flour, baking powder, baking soda and sugar; stir into the wet ingredients just until blended. Adjust the thickness of the batter to your liking by adding more flour or buttermilk if necessary. Heat a large skillet over medium heat, and coat with cooking spray. Pour 1/4 cupfuls of batter onto the skillet, and cook until bubbles appear on the surface. Flip with a spatula, and cook until browned on the other side. Continue with remaining batter.
Best Hamburger Ever
Amy – amylz
Servings: 4
1 1/2 pounds lean ground beef
1/2 onion, finely chopped
1/2 cup shredded Colby or Monterey Jack cheese
1 teaspoon soy sauce
1 teaspoon Worcestershire sauce
1 egg
1 (1 ounce) envelope dry onion soup mix
1 clove garlic, minced
1 tablespoon garlic powder
1 teaspoon dried parsley
1 teaspoon dried basil
1 teaspoon dried oregano
1/2 teaspoon crushed dried rosemary
salt and pepper to taste
Directions:
1. Preheat a grill for high heat.
2. In a large bowl, mix together the ground beef, onion, cheese, soy sauce, Worcestershire sauce, egg, onion soup mix, garlic, garlic powder, parsley, basil, oregano, rosemary, salt, and pepper. Form into 4 patties.
3. Grill patties for 5 minutes per side on the hot grill, or until well done. Serve on buns with your favorite condiments.
Wagon Wheel Pasta Salad
Grace (TigMode)
Our local deli makes this salad and it's so easy but so good that I stole their concept! It tastes best if it gets to sit for a few hours before serving.
1 pound box wagon wheel pasta, cooked to directions and cooled
1box frozen peas
1 box froxen corn
1 cup shredded carrots
1 bottle Hidden Valley Ranch Original dressing
Cook corn and peas together. Add to cooked pasta and shredded carrots, toss with dressing.
Amy
Thursday, July 9, 2009
Tequila Lime Chicken, Savory Ranch Red Potato Packets
Hi everyone!
Tomorrow we are heading out for our first camping trip of the summer. I'm very excited! For our first night there I am going to make Tequila Lime Chicken. This is a great recipe for camping because I can put it in a Ziplog bag to marinade at home and all I need to bring is the bag of chicken. So easy, no fuss! I'm also doing Red Potato Packets. These are great for camping because you throw them on the grill. I'm going to assemble the packets before we leave home and again, so simple, I'll just throw them on the grill.
Tequila Lime Chicken
Amy - amylz
Barefoot Contessa
1/2 cup gold tequila
1 cup freshly squeezed lime juice (5 to 6 limes)
1/2 cup freshly squeezed orange juice (2 oranges)
1 tablespoon chili powder
1 tablespoon minced fresh jalapeno pepper (1 pepper seeded)
1 tablespoon minced fresh garlic (3 cloves)
2 teaspoons kosher salt
1 teaspoon freshly ground black pepper
3 whole (6 split) boneless chicken breasts, skin on
Combine the tequila, lime juice, orange juice, chili powder, jalapeno pepper, garlic, salt, and pepper in a large bowl. Add the chicken breasts. Refrigerate overnight. Heat a grill with coals and brush the rack with oil to prevent the chicken from sticking. Remove the chicken breasts from the marinade, sprinkle well with salt and pepper, and grill them skin-side down for about 5 minutes, until nicely browned. Turn the chicken and cook for another 10 minutes, until just cooked through. Remove from the grill to a plate. Cover tightly and allow to rest for 5 minutes. Serve hot or at room temperature.
Savory Ranch Red Potato Packets:
(Jessica)
1 lb (about 4-6 medium & large) Red Potatoes
1 small (about 1/2 cup) Vidalia onion
1 cup Lite Ranch salad dressing
1/4 tsp salt
1 tsp black pepper
1 tsp paprika
1 tsp garlic powder (or 2 cloves finely chopped fresh garlic)
1 cup part skim shredded mozzarella (or favorite melting cheese)
*Slice potatoes into 1/4-1/3 inch thick "coins" then cut into quarters. Move to a medium mixing bowl. *Coarsely chop the onion, then add to the potato bowl & combine. *In a small mixing bowl, combine all remaining ingredients except cheese & blend well. *Toss potatoes & onions with the Ranch mixture until all is evenly coated. *Add shredded cheese and blend until all is evenly distributed. *Divide mixture in half, putting half in one foil packet and half in another foil packet. *Grill (or bake at 400º) for 30 minutes, or just until potatoes are desired tenderness. *Makes about 4-6 servings.
Amy
Tomorrow we are heading out for our first camping trip of the summer. I'm very excited! For our first night there I am going to make Tequila Lime Chicken. This is a great recipe for camping because I can put it in a Ziplog bag to marinade at home and all I need to bring is the bag of chicken. So easy, no fuss! I'm also doing Red Potato Packets. These are great for camping because you throw them on the grill. I'm going to assemble the packets before we leave home and again, so simple, I'll just throw them on the grill.
Tequila Lime Chicken
Amy - amylz
Barefoot Contessa
1/2 cup gold tequila
1 cup freshly squeezed lime juice (5 to 6 limes)
1/2 cup freshly squeezed orange juice (2 oranges)
1 tablespoon chili powder
1 tablespoon minced fresh jalapeno pepper (1 pepper seeded)
1 tablespoon minced fresh garlic (3 cloves)
2 teaspoons kosher salt
1 teaspoon freshly ground black pepper
3 whole (6 split) boneless chicken breasts, skin on
Combine the tequila, lime juice, orange juice, chili powder, jalapeno pepper, garlic, salt, and pepper in a large bowl. Add the chicken breasts. Refrigerate overnight. Heat a grill with coals and brush the rack with oil to prevent the chicken from sticking. Remove the chicken breasts from the marinade, sprinkle well with salt and pepper, and grill them skin-side down for about 5 minutes, until nicely browned. Turn the chicken and cook for another 10 minutes, until just cooked through. Remove from the grill to a plate. Cover tightly and allow to rest for 5 minutes. Serve hot or at room temperature.
Savory Ranch Red Potato Packets:
(Jessica)
1 lb (about 4-6 medium & large) Red Potatoes
1 small (about 1/2 cup) Vidalia onion
1 cup Lite Ranch salad dressing
1/4 tsp salt
1 tsp black pepper
1 tsp paprika
1 tsp garlic powder (or 2 cloves finely chopped fresh garlic)
1 cup part skim shredded mozzarella (or favorite melting cheese)
*Slice potatoes into 1/4-1/3 inch thick "coins" then cut into quarters. Move to a medium mixing bowl. *Coarsely chop the onion, then add to the potato bowl & combine. *In a small mixing bowl, combine all remaining ingredients except cheese & blend well. *Toss potatoes & onions with the Ranch mixture until all is evenly coated. *Add shredded cheese and blend until all is evenly distributed. *Divide mixture in half, putting half in one foil packet and half in another foil packet. *Grill (or bake at 400º) for 30 minutes, or just until potatoes are desired tenderness. *Makes about 4-6 servings.
Amy
Wednesday, July 8, 2009
Banana Orange Muffins, Hawaiian Pizza, Meat Marinade
Hi everyone!
Tomorrow I'm making some Banana Orange Muffins. I plan to use raisins and I'll likely do half whole wheat flour. These sound yummy! For lunch, I'm making Hawaiian Pizza. The recipe isn't specific but I think you should put the sauce that comes with the crust on the pizza. For dinner, we're having meat. Well, the recipe I'm using is a marinade for any kind of meat. This would be great on chicken, pork or beef. I'm going to go with whatever is on sale.
Banana Orange Muffins
Katie (Katiedid)
1 1/2 c oats (quick or old-fashioned, uncooked)
1 c all-purpose flour
1/3 c brown sugar, firmly packed
1 tsp baking powder
1/2 tsp baking soda
1/2 tsp ground cinnamon
1/4 tsp salt (optional)
1/3 c dates (optional) or raisins, chopped (optional)
8 oz plain nonfat yogurt or 3/4 c low-fat buttermilk
3/4 c banana, mashed and ripe (about 2 medium)
2 egg whites, lightly beaten or 1 egg, lightly beaten
2 T vegetable oil
1 1/2 tsp orange zest
Heat oven to 400°F Line twelve medium muffin cups with paper baking cups or lightly spray bottoms only with cooking spray. In large bowl, combine oats, flour, brown sugar, baking powder, baking soda, cinnamon, salt and dates; mix well. In medium bowl, combine yogurt, banana, egg whites, oil and orange peel; blend well. Add to dry ingredients all at once; stir just until dry ingredients are moistened. (Do not overmix.). Fill muffin cups almost full. Bake 20 to 22 minutes or until golden brown. Cool muffins in pan on wire rack 5 minutes; remove from pan.
Katie's Notes: Subbed half whole wheat flour. Added raisins to the last few muffins, didn't bother to chop them. Used a heaping 1/2 tsp cinnamon and a sprinkle of pumpkin pie spice.
Hawaiian Pizza
Amy - amylz
Prepared pizza crust (recommended: Boboli)
2 cups shredded or cubed cooked chicken breast
1 cup diced pineapple
1 cup diced baked ham
1 cup shredded part-skim mozzarella
1 cup shredded Monterey Jack or Pepper Jack cheese
Preheat oven to 450 degrees F. Place pizza crust on a baking sheet and top with all remaining ingredients, in the order listed. Bake 8 to 12 minutes, until cheese is melted and bubbly.
Meat Marinade
Cyndy (MyPB&Jelly) pw recipe contest
1/2 c vegetable oil
1/4 c apple cider vinegar
1/4 c lemon juice (I use the bottled stuff)
2 T Worchestershire sauce
2 T soy sauce (I use less)
1 1/2 tsp salt
1 1/2 tsp pepper
dash of garlic powder
1 tblsp dried parsley flakes
Whisk all together and pour into a zip bag and add meat. Marinate from 1 to 24 hours. Have DH grill it outside. The longer it marinates the more flavorful and tender it becomes.
Amy
Tomorrow I'm making some Banana Orange Muffins. I plan to use raisins and I'll likely do half whole wheat flour. These sound yummy! For lunch, I'm making Hawaiian Pizza. The recipe isn't specific but I think you should put the sauce that comes with the crust on the pizza. For dinner, we're having meat. Well, the recipe I'm using is a marinade for any kind of meat. This would be great on chicken, pork or beef. I'm going to go with whatever is on sale.
Banana Orange Muffins
Katie (Katiedid)
1 1/2 c oats (quick or old-fashioned, uncooked)
1 c all-purpose flour
1/3 c brown sugar, firmly packed
1 tsp baking powder
1/2 tsp baking soda
1/2 tsp ground cinnamon
1/4 tsp salt (optional)
1/3 c dates (optional) or raisins, chopped (optional)
8 oz plain nonfat yogurt or 3/4 c low-fat buttermilk
3/4 c banana, mashed and ripe (about 2 medium)
2 egg whites, lightly beaten or 1 egg, lightly beaten
2 T vegetable oil
1 1/2 tsp orange zest
Heat oven to 400°F Line twelve medium muffin cups with paper baking cups or lightly spray bottoms only with cooking spray. In large bowl, combine oats, flour, brown sugar, baking powder, baking soda, cinnamon, salt and dates; mix well. In medium bowl, combine yogurt, banana, egg whites, oil and orange peel; blend well. Add to dry ingredients all at once; stir just until dry ingredients are moistened. (Do not overmix.). Fill muffin cups almost full. Bake 20 to 22 minutes or until golden brown. Cool muffins in pan on wire rack 5 minutes; remove from pan.
Katie's Notes: Subbed half whole wheat flour. Added raisins to the last few muffins, didn't bother to chop them. Used a heaping 1/2 tsp cinnamon and a sprinkle of pumpkin pie spice.
Hawaiian Pizza
Amy - amylz
Prepared pizza crust (recommended: Boboli)
2 cups shredded or cubed cooked chicken breast
1 cup diced pineapple
1 cup diced baked ham
1 cup shredded part-skim mozzarella
1 cup shredded Monterey Jack or Pepper Jack cheese
Preheat oven to 450 degrees F. Place pizza crust on a baking sheet and top with all remaining ingredients, in the order listed. Bake 8 to 12 minutes, until cheese is melted and bubbly.
Meat Marinade
Cyndy (MyPB&Jelly) pw recipe contest
1/2 c vegetable oil
1/4 c apple cider vinegar
1/4 c lemon juice (I use the bottled stuff)
2 T Worchestershire sauce
2 T soy sauce (I use less)
1 1/2 tsp salt
1 1/2 tsp pepper
dash of garlic powder
1 tblsp dried parsley flakes
Whisk all together and pour into a zip bag and add meat. Marinate from 1 to 24 hours. Have DH grill it outside. The longer it marinates the more flavorful and tender it becomes.
Amy
Tuesday, July 7, 2009
Hawaiian Pineapple Cake,
Hi everyone!
Tomorrow we are having dinner with friends and I'm bringing dessert. I decided to make a Hawaiian Pineapple Cake. This looks really easy and hopefully it will taste good too!
Hawaiian Pineapple Cake
Amy – amylz
1 Yellow Cake Mix
8 ounces cream cheese, softened
1 large box vanilla instant pudding
1 can (16 oz) pineapple chunks, drained
12 oz Cool Whip
1/3 cup coconut
Make cake mix according to directions on back and bake in a 9X13 pan. Cool. Make pudding according to directions and set aside. Mix softened cream cheese with prepared pudding until smooth. Pour mixture onto cake. Sprinkle pineapple chunks over pudding mixture and then smooth on Cool Whip. Sprinkle with coconut, refrigerate.
Amy
Tomorrow we are having dinner with friends and I'm bringing dessert. I decided to make a Hawaiian Pineapple Cake. This looks really easy and hopefully it will taste good too!
Hawaiian Pineapple Cake
Amy – amylz
1 Yellow Cake Mix
8 ounces cream cheese, softened
1 large box vanilla instant pudding
1 can (16 oz) pineapple chunks, drained
12 oz Cool Whip
1/3 cup coconut
Make cake mix according to directions on back and bake in a 9X13 pan. Cool. Make pudding according to directions and set aside. Mix softened cream cheese with prepared pudding until smooth. Pour mixture onto cake. Sprinkle pineapple chunks over pudding mixture and then smooth on Cool Whip. Sprinkle with coconut, refrigerate.
Amy
Monday, July 6, 2009
EASY AND TASTY BBQ CHICKEN SANDWICHES IN THE CROCK POT
Hi everyone!
Tomorrow I'm making BBQ Chicken Sandwiches. This is done in the crockpot. The thing I love about recipes like this (and any crockpot recipe) is you don't need to remember to thaw your chicken ahead of time. Just throw it in frozen! Use whatever sauce you like. At the end of 8 hours, dinner is ready!
EASY AND TASTY BBQ CHICKEN SANDWICHES IN THE CROCK POT
(luckymommyto2boys ~ Amy ~ Recipezaar.com)
1-2 lb boneless skinless chicken breast
1 (18 ounce) jar of your favorite BBQ sauce
1 medium sweet onion, sliced
4-6 hamburger buns
1. Remove all visible fat from the chicken and toss it in the crock pot. Place the onion slices on top of the chicken. Pour the barbecue sauce over top. (You may not need the entire jar, just enough to cover the chicken. )
2. Cook it on LOW for 8 hours or until the chicken is nice and tender. Shred the chicken with a fork and knife; scoop the mixture onto the bottom buns and top it with the top buns. Or, you might prefer leaving the breasts whole and eating it that way.
Amy
Tomorrow I'm making BBQ Chicken Sandwiches. This is done in the crockpot. The thing I love about recipes like this (and any crockpot recipe) is you don't need to remember to thaw your chicken ahead of time. Just throw it in frozen! Use whatever sauce you like. At the end of 8 hours, dinner is ready!
EASY AND TASTY BBQ CHICKEN SANDWICHES IN THE CROCK POT
(luckymommyto2boys ~ Amy ~ Recipezaar.com)
1-2 lb boneless skinless chicken breast
1 (18 ounce) jar of your favorite BBQ sauce
1 medium sweet onion, sliced
4-6 hamburger buns
1. Remove all visible fat from the chicken and toss it in the crock pot. Place the onion slices on top of the chicken. Pour the barbecue sauce over top. (You may not need the entire jar, just enough to cover the chicken. )
2. Cook it on LOW for 8 hours or until the chicken is nice and tender. Shred the chicken with a fork and knife; scoop the mixture onto the bottom buns and top it with the top buns. Or, you might prefer leaving the breasts whole and eating it that way.
Amy
Sunday, July 5, 2009
Butterhorn Rolls, Classic Cobb Salad
Hi everyone!
Tomorrow we are going to have Butterhorn Rolls and a Cobb Salad for dinner. The rolls you can do on your dough cycle in the bread machine or just on your own. These should be really easy. The directions also tell you how to freeze these for later. I love that idea! The salad is your classic cobb. Like I mentioned before with salads like these, I like to put all the toppings in seperate bowls and then everyone adds what they like.
Butterhorn Rolls
Cindy (mommy_of_love1) Recipe by Kathy Oaks
1 tablespoon yeast
1/4 cup water
1/2 cup butter
3/4 cup milk
1/2 cup sugar
3 eggs
3/4 teaspoon salt
4 1/2 cups flour
1/4 cup butter
Dissolve yeast in warm water, add melted butter and remaining ingredients , reserving 1/4 cup butter. Let rise until it doubles in size. Separate into 2 balls and roll out into 2 circles. Cut each circle like a pizza into 16 equal pieces (use a pizza cutter). Roll them up crescent style and at this point you may flash freeze them on a cookie sheet and then dump them in a freezer bag to eat in the coming weeks or months or you can let them rise again for about 2 hours. Bake at 375 degrees, on a buttered cookie sheet for 10 minutes or until lightly golden. (When serving them from the freezer just pull them out and let them thaw and rise for about 3 hours on a buttered cookie sheet and bake as directed.)
Classic Cobb Salad
Amy - amylz
Serves 4-6
3 hard cooked eggs, peeled
8 bacon slices
1 head romaine lettuce, leaves separated and torn into bite-size pieces
2 cups chopped watercress (tough stems removed)
4 cups diced cooked turkey or chicken
2 avocados, pitted, peeled and diced
2 tomatoes, chopped
1/4 pound Litehouse® Idaho Bleu® Cheese, crumbled
½ - ¾ cup Litehouse® Bleu Cheese Vinaigrette (Substitute: Litehouse® Bleu Cheese Dressing or Lite Bleu Cheese Dressing)
Cut the hard cooked eggs into 1/2 inch dice and set aside. In a large frying pan over medium heat, fry the bacon for about 10 minutes or until crisp; transfer to paper towels to drain. When cool, crumble and set aside. Make a bed of lettuce on a platter, shallow bowl or individual serving plates. Arrange the eggs, bacon, herbs, watercress, turkey or chicken, avocados, tomatoes and the 1/4 pound Idaho Bleu Cheese in a neat pattern atop the lettuce, in rows or in a checkerboard pattern, covering the lettuce almost completely. Pour a little of the dressing over the salad and garnish with chive lengths. Serve immediately. Pass the remaining dressing at the table.
Nutrition*: Calories 483, Total fat 30g, Carbohydrates 11g, Protein 44g, Fiber 6g, 56% Calories from fat. The nutrition calculations do not include your dressing choice.
Amy
Tomorrow we are going to have Butterhorn Rolls and a Cobb Salad for dinner. The rolls you can do on your dough cycle in the bread machine or just on your own. These should be really easy. The directions also tell you how to freeze these for later. I love that idea! The salad is your classic cobb. Like I mentioned before with salads like these, I like to put all the toppings in seperate bowls and then everyone adds what they like.
Butterhorn Rolls
Cindy (mommy_of_love1) Recipe by Kathy Oaks
1 tablespoon yeast
1/4 cup water
1/2 cup butter
3/4 cup milk
1/2 cup sugar
3 eggs
3/4 teaspoon salt
4 1/2 cups flour
1/4 cup butter
Dissolve yeast in warm water, add melted butter and remaining ingredients , reserving 1/4 cup butter. Let rise until it doubles in size. Separate into 2 balls and roll out into 2 circles. Cut each circle like a pizza into 16 equal pieces (use a pizza cutter). Roll them up crescent style and at this point you may flash freeze them on a cookie sheet and then dump them in a freezer bag to eat in the coming weeks or months or you can let them rise again for about 2 hours. Bake at 375 degrees, on a buttered cookie sheet for 10 minutes or until lightly golden. (When serving them from the freezer just pull them out and let them thaw and rise for about 3 hours on a buttered cookie sheet and bake as directed.)
Classic Cobb Salad
Amy - amylz
Serves 4-6
3 hard cooked eggs, peeled
8 bacon slices
1 head romaine lettuce, leaves separated and torn into bite-size pieces
2 cups chopped watercress (tough stems removed)
4 cups diced cooked turkey or chicken
2 avocados, pitted, peeled and diced
2 tomatoes, chopped
1/4 pound Litehouse® Idaho Bleu® Cheese, crumbled
½ - ¾ cup Litehouse® Bleu Cheese Vinaigrette (Substitute: Litehouse® Bleu Cheese Dressing or Lite Bleu Cheese Dressing)
Cut the hard cooked eggs into 1/2 inch dice and set aside. In a large frying pan over medium heat, fry the bacon for about 10 minutes or until crisp; transfer to paper towels to drain. When cool, crumble and set aside. Make a bed of lettuce on a platter, shallow bowl or individual serving plates. Arrange the eggs, bacon, herbs, watercress, turkey or chicken, avocados, tomatoes and the 1/4 pound Idaho Bleu Cheese in a neat pattern atop the lettuce, in rows or in a checkerboard pattern, covering the lettuce almost completely. Pour a little of the dressing over the salad and garnish with chive lengths. Serve immediately. Pass the remaining dressing at the table.
Nutrition*: Calories 483, Total fat 30g, Carbohydrates 11g, Protein 44g, Fiber 6g, 56% Calories from fat. The nutrition calculations do not include your dressing choice.
Amy
Saturday, July 4, 2009
Vanilla Muffins, Chefs Salad with Applewood Smoked Bacon Turkey and Tomato-Y French Dressing
Hi everyone! Happy 4th of July!
Tomorrow I'm going to make a batch of Vanilla Muffins. These are a very basic muffin. It should be ingredients you have on hand too. For lunch, I'm going to make a Chef's Salad. If you don't have a turkey tenderloin, just buy deli turkey, that's what I do. This recipe has you make your own French dressing as well. If you don't want, just skip that part. I love salads like this. With my family, I put each topping in a little bowl and people add what they like. It's great for us. John and Jackson are going camping with Cub Scouts so I won't be cooking dinner. Caden and I plan to join them for the dinner festivities at camp.
Vanilla Muffins
(Jessica)
Makes 12 muffins
2 cups flour (half whole wheat and half regular works well)
1 TB baking powder
1/2 tsp salt
1 cup sugar
4 TB melted butter
1 cup skim milk
1 egg, slightly beaten (or egg substitute equivalent)
1 TB vanilla extract
Preheat oven to bake at 350ºF. Line 12 muffin tins with paper liners, or grease them, then set aside. Blend all dry ingredients in medium mixing bowl. Blend milk, egg and vanilla in small bowl. Add milk mixture to medium mixing bowl, combining ingredients just until no
longer dry. Add melted butter and blend well. Spoon batter into muffin tins, and bake 18-20 minutes, or until tops begin to brown. Check muffins after 15 minutes.
Chefs Salad with Applewood Smoked Bacon Turkey and Tomato-Y French Dressing
Amy - amylz
Recipe courtesy Robin Miller, 2007
1 head iceberg lettuce, chopped
Cooked turkey tenderloin, diced, about 12 ounces
1 cup diced Cheddar
1 cup diced ham
1 cup shredded carrots
1/2 cup sliced black olives
1/4 cup diced red onion
2 hard boiled eggs, halved or quartered
1 (10-ounce) can condensed cream of tomato soup
1/2 cup reduced-sodium chicken broth or water
1/4 cup sherry vinegar
1 teaspoon paprika
1 teaspoon dry mustard
Salt and freshly ground black pepper
Arrange lettuce on a serving platter and top with turkey, Cheddar, ham, carrots, olives, and onion. Arrange eggs alongside the edges of platter. In a medium bowl, whisk together soup, broth, vinegar, paprika, and dry mustard. Season to taste with salt and black pepper. Pour some of the dressing over the salad and reserve the extra to serve alongside.
Amy
Tomorrow I'm going to make a batch of Vanilla Muffins. These are a very basic muffin. It should be ingredients you have on hand too. For lunch, I'm going to make a Chef's Salad. If you don't have a turkey tenderloin, just buy deli turkey, that's what I do. This recipe has you make your own French dressing as well. If you don't want, just skip that part. I love salads like this. With my family, I put each topping in a little bowl and people add what they like. It's great for us. John and Jackson are going camping with Cub Scouts so I won't be cooking dinner. Caden and I plan to join them for the dinner festivities at camp.
Vanilla Muffins
(Jessica)
Makes 12 muffins
2 cups flour (half whole wheat and half regular works well)
1 TB baking powder
1/2 tsp salt
1 cup sugar
4 TB melted butter
1 cup skim milk
1 egg, slightly beaten (or egg substitute equivalent)
1 TB vanilla extract
Preheat oven to bake at 350ºF. Line 12 muffin tins with paper liners, or grease them, then set aside. Blend all dry ingredients in medium mixing bowl. Blend milk, egg and vanilla in small bowl. Add milk mixture to medium mixing bowl, combining ingredients just until no
longer dry. Add melted butter and blend well. Spoon batter into muffin tins, and bake 18-20 minutes, or until tops begin to brown. Check muffins after 15 minutes.
Chefs Salad with Applewood Smoked Bacon Turkey and Tomato-Y French Dressing
Amy - amylz
Recipe courtesy Robin Miller, 2007
1 head iceberg lettuce, chopped
Cooked turkey tenderloin, diced, about 12 ounces
1 cup diced Cheddar
1 cup diced ham
1 cup shredded carrots
1/2 cup sliced black olives
1/4 cup diced red onion
2 hard boiled eggs, halved or quartered
1 (10-ounce) can condensed cream of tomato soup
1/2 cup reduced-sodium chicken broth or water
1/4 cup sherry vinegar
1 teaspoon paprika
1 teaspoon dry mustard
Salt and freshly ground black pepper
Arrange lettuce on a serving platter and top with turkey, Cheddar, ham, carrots, olives, and onion. Arrange eggs alongside the edges of platter. In a medium bowl, whisk together soup, broth, vinegar, paprika, and dry mustard. Season to taste with salt and black pepper. Pour some of the dressing over the salad and reserve the extra to serve alongside.
Amy
Friday, July 3, 2009
Patriotic Quilt "Cake"
Hi everyone!
Tomorrow is the 4th and it wouldn't be a true celebration without grilling something. We're going to be with my mom and she's providing burgers and hot dogs and all the rest of the stuff. I'm going to make a Patriotic Quilt Cake. You have to have something red, white and blue on the 4th. This is so simple to do. I wish I had a picture to show you (if you do a search on the web for Patriotic "Quilt" Cake you'll find it). You do need to make this a day ahead because it takes time for the jello to set and all that. Then you decorate it like quilt squares. It's really cute!
Patriotic Quilt "Cake"
Amy - amylz
1-1/2 cups boiling water
2 pkg. (4-serving size each) JELL-O Brand Strawberry Flavor Gelatin
Ice cubes
1 cup cold water
1 pkg. (10.75 oz.) frozen pound cake, thawed, cut into 10 slices
1 qt. strawberries, sliced, divided
1-1/2 cups blueberries, divided
2 pkg. (8 oz. each) PHILADELPHIA Neufchatel Cheese, 1/3 Less Fat than Cream Cheese, softened
1/4 cup sugar
1 tub (8 oz.) COOL WHIP LITE Whipped Topping, thawed, divided
STIR boiling water into dry gelatin mixes in large bowl at least 2 min. until completely dissolved. Add enough ice to cold water to measure 2 cups. Add to gelatin; stir until ice is completely melted. Refrigerate 20 min. or until gelatin is slightly thickened (consistency of unbeaten egg whites). MEANWHILE, line bottom of 13x9-inch baking dish with cake slices. Add 1 cup of the strawberries and 1 cup of the blueberries to thickened gelatin; stir gently. Spoon over cake slices. Refrigerate 4 hours or until set. BEAT Neufchatel cheese and sugar in large bowl with wire whisk or electric mixer until well blended; stir in 2-1/2 cups of the whipped topping. Spread over gelatin. Arrange remaining strawberries and remaining 1/2 cup blueberries on Neufchatel cheese mixture to resemble the squares of a quilt. Pipe remaining whipped topping around squares. Store in refrigerator.
Amy
Tomorrow is the 4th and it wouldn't be a true celebration without grilling something. We're going to be with my mom and she's providing burgers and hot dogs and all the rest of the stuff. I'm going to make a Patriotic Quilt Cake. You have to have something red, white and blue on the 4th. This is so simple to do. I wish I had a picture to show you (if you do a search on the web for Patriotic "Quilt" Cake you'll find it). You do need to make this a day ahead because it takes time for the jello to set and all that. Then you decorate it like quilt squares. It's really cute!
Patriotic Quilt "Cake"
Amy - amylz
1-1/2 cups boiling water
2 pkg. (4-serving size each) JELL-O Brand Strawberry Flavor Gelatin
Ice cubes
1 cup cold water
1 pkg. (10.75 oz.) frozen pound cake, thawed, cut into 10 slices
1 qt. strawberries, sliced, divided
1-1/2 cups blueberries, divided
2 pkg. (8 oz. each) PHILADELPHIA Neufchatel Cheese, 1/3 Less Fat than Cream Cheese, softened
1/4 cup sugar
1 tub (8 oz.) COOL WHIP LITE Whipped Topping, thawed, divided
STIR boiling water into dry gelatin mixes in large bowl at least 2 min. until completely dissolved. Add enough ice to cold water to measure 2 cups. Add to gelatin; stir until ice is completely melted. Refrigerate 20 min. or until gelatin is slightly thickened (consistency of unbeaten egg whites). MEANWHILE, line bottom of 13x9-inch baking dish with cake slices. Add 1 cup of the strawberries and 1 cup of the blueberries to thickened gelatin; stir gently. Spoon over cake slices. Refrigerate 4 hours or until set. BEAT Neufchatel cheese and sugar in large bowl with wire whisk or electric mixer until well blended; stir in 2-1/2 cups of the whipped topping. Spread over gelatin. Arrange remaining strawberries and remaining 1/2 cup blueberries on Neufchatel cheese mixture to resemble the squares of a quilt. Pipe remaining whipped topping around squares. Store in refrigerator.
Amy
Thursday, July 2, 2009
Balsamic Beef Dip Sandwich
Hi everyone!
Tomorrow we are having Balsamic Beef Dip Sandwiches for dinner. This is a total fake out meal. It will seem complicated but it's so simple. Get your roast beed in the deli or buy the Oscar Meyer brand mentioned here. Keep in mind, this recipe is for 2 servings so if you need to feed more people, you'll need to adjust.
Balsamic Beef Dip Sandwich
Amy – amylz
Kraft 2 servings
2 Tbsp. KRAFT GOOD SEASONS Classic Balsamic Vinaigrette Dressing made with Extra Virgin Olive Oil
1 cup thin onion slices
1/2 cup thin red pepper strips
1/2 cup fat-free reduced-sodium beef broth, divided
12 slices OSCAR MAYER Shaved Roast Beef
2 French bread rolls (6 inch), partially split
HEAT dressing in medium skillet on medium heat. Add onions and peppers; cover. Cook 5 min., stirring occasionally. STIR in 1 Tbsp. broth; simmer, covered, on medium-low heat 10 min., stirring occasionally. Meanwhile, microwave remaining broth in microwaveable bowl on HIGH 1 min. or until hot. FILL rolls with meat and onion mixture. Serve with broth as a dipping sauce.
Amy
Tomorrow we are having Balsamic Beef Dip Sandwiches for dinner. This is a total fake out meal. It will seem complicated but it's so simple. Get your roast beed in the deli or buy the Oscar Meyer brand mentioned here. Keep in mind, this recipe is for 2 servings so if you need to feed more people, you'll need to adjust.
Balsamic Beef Dip Sandwich
Amy – amylz
Kraft 2 servings
2 Tbsp. KRAFT GOOD SEASONS Classic Balsamic Vinaigrette Dressing made with Extra Virgin Olive Oil
1 cup thin onion slices
1/2 cup thin red pepper strips
1/2 cup fat-free reduced-sodium beef broth, divided
12 slices OSCAR MAYER Shaved Roast Beef
2 French bread rolls (6 inch), partially split
HEAT dressing in medium skillet on medium heat. Add onions and peppers; cover. Cook 5 min., stirring occasionally. STIR in 1 Tbsp. broth; simmer, covered, on medium-low heat 10 min., stirring occasionally. Meanwhile, microwave remaining broth in microwaveable bowl on HIGH 1 min. or until hot. FILL rolls with meat and onion mixture. Serve with broth as a dipping sauce.
Amy
Wednesday, July 1, 2009
15 Bean and Bacon Soup, Asian Chicken Skewers
Hi everyone!
Tomorrow I'm going to make a 15 Bean and Bacon Soup for lunch. My kids will love this. Jackson was just telling me the other day that there isn't a bean he doesn't like. This is so simple too. You'll be able to find the 15 bean mixes anywhere that sells beans. When I only need a few slices of thick bacon, I get it from the deli. There are directions for doing this on the stove or in the crockpot. You know me, I love the slow cooker for soups so that's what I plan to do. I'll put this on before bed and by lunchtime it should be perfect. For dinner, I'm making Asian Chicken Skewers. I think the longer you marinate the better.
15 Bean and Bacon Soup
Rachel, momma to Kiplan and Abram
1 bag of dried beans (pinto, navy, or 15 bean mix)
3 pieces of thick sliced bacon or 4 pieces regular sliced bacon
enough water to cover the beans by 3 inches
Salt (plenty of it!)
Instructions: Discard the bean season packet that comes with the dried 15 beans. Ick! Soak beans overnight if you can.
Stovetop method:
Place beans and bacon in large stockpot. Cover with water until the water is about three inches above the bean level. Bring to a boil, then cover and reduce heat to simmer and walk away for at least two hours, maybe more. The beans are ready when they are very tender and some begin to split open. You really want some of your beans to start splitting open because this releases some starch that will thicken your bean broth. Turn off the beans, leave covered and go make your cornbread. Bean soup is better after it has "rested" for 30 minutes or so. It thickens up a bit and the bacon flavor becomes more pronounced.
Crockpot method:
If you have a good hot crockpot, you can do your beans in this. I have a very hot crockpot and I haven't made beans on the stovetop in a few years actually. Cover beans and bacon with water until water is three inches above bean level. Turn your crockpot on high and walk away for several hours. I put my beans on this morning at 10 am, and served them at 5. It takes a long time for the crock to get the beans cooked enough to split open. Again, it's best to let them rest a bit. Sometimes I just spoon out the beans into bowls and let them rest that way, so they'll get cooler and thicker faster.
Asian Chicken Skewers
Amy - amylz
Makes 4 servings.
1/4 cup soy sauce
3 tablespoons orange juice
2 tablespoons honey
1 tablespoon vegetable oil
1/2 teaspoon sesame oil
1 teaspoon McCormick® Cilantro Leaves
1/4 teaspoon McCormick® Garlic Powder
1/4 teaspoon McCormick® Ground Ginger
1 pound boneless skinless chicken breast halves, cut into 3/4-inch strips
1. Mix soy sauce, orange juice, honey, vegetable oil, sesame oil, cilantro, garlic and ginger in medium bowl. Place chicken strips in large resealable plastic bag or glass dish. Add marinade; toss to coat well.
2. Refrigerate 15 minutes or longer for extra flavor. Remove chicken from mariade. Discard any remaining marinade. Thread chicken strips onto metal skewers.
3. Broil on high or grill over medium-high heat 4 minutes per side or until chicken is cooked through.
©2008 McCormick & Co., Inc. All Rights Reserved.
Amy
Tomorrow I'm going to make a 15 Bean and Bacon Soup for lunch. My kids will love this. Jackson was just telling me the other day that there isn't a bean he doesn't like. This is so simple too. You'll be able to find the 15 bean mixes anywhere that sells beans. When I only need a few slices of thick bacon, I get it from the deli. There are directions for doing this on the stove or in the crockpot. You know me, I love the slow cooker for soups so that's what I plan to do. I'll put this on before bed and by lunchtime it should be perfect. For dinner, I'm making Asian Chicken Skewers. I think the longer you marinate the better.
15 Bean and Bacon Soup
Rachel, momma to Kiplan and Abram
1 bag of dried beans (pinto, navy, or 15 bean mix)
3 pieces of thick sliced bacon or 4 pieces regular sliced bacon
enough water to cover the beans by 3 inches
Salt (plenty of it!)
Instructions: Discard the bean season packet that comes with the dried 15 beans. Ick! Soak beans overnight if you can.
Stovetop method:
Place beans and bacon in large stockpot. Cover with water until the water is about three inches above the bean level. Bring to a boil, then cover and reduce heat to simmer and walk away for at least two hours, maybe more. The beans are ready when they are very tender and some begin to split open. You really want some of your beans to start splitting open because this releases some starch that will thicken your bean broth. Turn off the beans, leave covered and go make your cornbread. Bean soup is better after it has "rested" for 30 minutes or so. It thickens up a bit and the bacon flavor becomes more pronounced.
Crockpot method:
If you have a good hot crockpot, you can do your beans in this. I have a very hot crockpot and I haven't made beans on the stovetop in a few years actually. Cover beans and bacon with water until water is three inches above bean level. Turn your crockpot on high and walk away for several hours. I put my beans on this morning at 10 am, and served them at 5. It takes a long time for the crock to get the beans cooked enough to split open. Again, it's best to let them rest a bit. Sometimes I just spoon out the beans into bowls and let them rest that way, so they'll get cooler and thicker faster.
Asian Chicken Skewers
Amy - amylz
Makes 4 servings.
1/4 cup soy sauce
3 tablespoons orange juice
2 tablespoons honey
1 tablespoon vegetable oil
1/2 teaspoon sesame oil
1 teaspoon McCormick® Cilantro Leaves
1/4 teaspoon McCormick® Garlic Powder
1/4 teaspoon McCormick® Ground Ginger
1 pound boneless skinless chicken breast halves, cut into 3/4-inch strips
1. Mix soy sauce, orange juice, honey, vegetable oil, sesame oil, cilantro, garlic and ginger in medium bowl. Place chicken strips in large resealable plastic bag or glass dish. Add marinade; toss to coat well.
2. Refrigerate 15 minutes or longer for extra flavor. Remove chicken from mariade. Discard any remaining marinade. Thread chicken strips onto metal skewers.
3. Broil on high or grill over medium-high heat 4 minutes per side or until chicken is cooked through.
©2008 McCormick & Co., Inc. All Rights Reserved.
Amy
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