4-6 thinly sliced chicken breasts
salt and pepper
1/2 C all purpose flour
3 T olive oil
1/2 C chicken broth
1/4 C vodka
juice of 1 lime
2 T jalapeno peppers
1 15oz. can of diced tomatoes
1 tsp. cornstarch
1 T cold water
2 T dried cilantro
Heat olive oil in a large skillet. Place flour, salt and pepper in a pie plate. dredge each piece of chicken in the flour mix and fry each side for 3 minutes or until golden. Fry in batches. Remove to a plate. In the empty skillet add chicken broth and vodka, as the liquid bubbles scrape the bottom of the skillet to incorporate the browned bits. Add the lime juice, jalapenos and tomatoes. In a small glass, mix the cornstarch with the water and add to the skillet. Cook until thickened, about 2 minutes. Place chicken back in the pan to heat through. Garnish with cilantro and serve.
Sunday, August 30, 2009
4 slices bacon
2 lb beef stew meat
1 C baby carrots
1 medium onion, sliced
1/2 cup all-purpose flour
1/2 teaspoon dried marjoram leaves
1/4 teaspoon garlic powder
1/4 teaspoon pepper
1 C condensed beef broth
1 bottle lager
1 tablespoon Worcestershire sauce
1 8-oz package (or 3 cups) sliced fresh mushrooms
1 16-oz package uncooked egg noodles
2 tablespoons chopped fresh parsley
1. Cook bacon until crisp. Drain on paper towels; crumble. In 3 1/2 to 4 quart slow cooker, combine bacon, beef, carrots,mushrooms and onion.
2. In small bowl, combine flour, marjoram, garlic powder, and pepper. With wire whisk, stir in broth, beer, and Worcestershire sauce until smooth. Add to beef mixture in slow cooker, stir to combine.
3. Cover; cook on high setting for 1 hour.
4. Reduce heat setting to low. Cook an additional 5 to 6 hours.
5. Meanwhile, cook noodles to desired doneness as directed on package. Serve beef mixture over noodles. Sprinkle with parsley.
Friday, August 28, 2009
These muffins are so good! They taste just like cheesecake.
2 1/2 c all purpose flour
2 tsp. baking powder
1/4 tsp. salt
2 oz. dried apricots , chopper
1/4 C dried cranberries
3/4 c white chocolate chips
1 C mascarpone cheese
1/2 C vegetable oil
1 C sugar
1 tsp. vanilla extract
Heat oven to 375 degrees. Coat muffin tins with cooking spray or use muffin cups. Blend flour, baking powder and salt in a bowl. Stir in apricots, cranberries, and chips, set aside. In a large bowl whisk mascarpone cheese, oil, egg, sugar,and vanilla until blended. Add flour mix to cheese mix and stir until evenly mixed. Divide batter among muffin cups. Bake at 375 for 15-20 minutes or until a toothpick inserted in the middle comes out clean.
Thursday, August 27, 2009
1 egg white
1 tablespoon water
1 pound pecan halves
1 cup white sugar
3/4 teaspoon salt
1/2 teaspoon ground cinnamon
Preheat oven to 250 degrees F (120 degrees C). Grease one baking sheet.
In a mixing bowl, whip together the egg white and water until frothy. In a separate bowl, mix together sugar, salt, and cinnamon.
Add pecans to egg whites, stir to coat the nuts evenly. Remove the nuts, and toss them in the sugar mixture until coated. Spread the nuts out on the prepared baking sheet.
Bake at 250 degrees F (120 degrees C) for 1 hour. Stir every
Excellent reipe from allrecipes.com
1 clove garlic
1 (19 ounce) can garbanzo beans, half the liquid reserved
4 tablespoons lemon juice
2 tablespoons tahini
1 clove garlic, chopped
1 teaspoon salt
black pepper to taste
2 tablespoons olive oil
In a blender, chop the garlic. Pour garbanzo beans into blender, reserving about a tablespoon for garnish. Place lemon juice, tahini, chopped garlic and salt in blender. Blend until creamy and well mixed.
Transfer the mixture to a medium serving bowl. Sprinkle with pepper and pour olive oil over the top. Garnish with reserved garbanzo beans.
This recipe from Family Circle magazine was a flop. The dish really had no other flavor than the overpowering cabbage. i would not make this dish again.
1/2 cup hoisin sauce
3 large cloves garlic,minced
2 Tbl dark asian sesame oil
2 Tbl reduced sodium soy sauce
1 Tbl cornstarch
1 (16oz) bag shredded coleslaw mix
1/2 bag shredded carrots or 5oz
3/4 lb boneless pork loin chops
12 flour tortillas
green onion,tops cut into strips (scallions)
Stir hoisin,garlic,sesame oil,soy sauce and cornstarch together in a bowl,set aside.
Place coleslaw mix and carrots into slowcooker.Cut pork chops into 1/8 inch slices,then cut each slice lengthwise in half.Place over veggies in slowcooker.Drizzle with 1/4 cup of hoisin sauce mixture.Cover and cook on high for 4 hours or low for 6 hours.
Remove cover,stir in remaining hoisin mixture.
Heat tortillas according to package directions.Place 1/2 cup pork mixture into each warmed tortilla.Top with scallion strips. Roll up and enjoy.
Sunday, August 23, 2009
8 slices bread
4 eggs, beaten
1 C milk
1 T sugar
1/2 tsp. vanilla extract
1/4 tsp. cinnamon
2 T butter
Honey orange sauce
Place bread in a 9"X13" baking dish. Combine eggs and next 4 ingredients. Beat well. Pour egg mixture over the bread; turn slices over to coat evenly. Cover and refrigerate up to 8 hours. To serve: melt 1 T butter in a larger skillet; cook 3 minutes on each side or until browned. Remove to a serving plate. Keep warm. Repeat with remaining butter and bread slices. Serve with honey orange sauce.
For honey orange sauce-combine in a pan;1 C freshly squeezed orange juice, 2 t honey, 2 tsp. cornstarch, 1 tsp. grated orange rind, 1/8 tsp. ground ginger. Cook over medium heat until mixture starts to thicken. Remove from heat and stir in 1 11oz. can of Mandarin oranges, drained. Serve with French toast.
Friday, August 21, 2009
1 1/3 cups all-purpose flour
2/3 cup oat flour
2 tsp baking powder
1 tsp baking soda
1 3/4 cups buttermilk
1/2 cup mashed ripe bananas
2 tbsp butter, melted
1 tbsp maple syrup
1/2 tsp maple extract
1 cup low-fat vanilla-flavoured yogurt
Preheat waffle maker. Combine flour, oat flour, baking powder, and baking soda in a large bowl. Set aside.
Whisk together buttermilk, mashed bananas, melted butter, egg, maple syrup and maple extract in a medium bowl. Add wet ingredients to dry ingredients and mix just until dry ingredients are moistened. Do not over-mix!
Spray griddle lightly with cooking spray. Serve with maple syrup and butter.
This recipe is from Everyday Food November 2007. Very simple and delicious recipe.
1 pound ground beef chuck
1 medium onion, chopped
1 garlic clove, minced
1/4 teaspoon dried thyme
2 tablespoons ketchup
1 tablespoon all-purpose flour
1 box (10 ounces) frozen mixed vegetables (no need to thaw)
Coarse salt and ground pepper
3 cups mashed potatoes
Preheat oven to 425 degrees. Heat a large (5-quart) heavy pot or Dutch oven over high. Cook beef, breaking up meat with a spoon, until no longer pink, 4 to 5 minutes. Add onion and garlic; cook until softened, about 4 minutes.
Add thyme, ketchup, and flour; stir until combined. Add 1/2 cup water and vegetables. Cook until vegetables are warmed through and liquid has thickened, about 3 minutes. Season with salt and pepper.
Spoon beef mixture into a 2-quart baking dish. Spread potatoes evenly over beef; using a fork, decorate potatoes with lines and peaks. Place dish on a rimmed baking sheet, and bake until potatoes are lightly browned, 10 to 15 minutes. Serve.
In a skillet with 2-3 T olive oil, brown 3 cloves of garlic. Remove and discard. Add As many tomatoes as you desire( I had an abundance from my garden), I used about 10 medium sized tomatoes. Cook down and drain water. Add salt and pepper to taste. Add 3 T pesto, 1/2 C Parmesan cheese and 10 basil leaves chopped. This was plenty for 2 pizzas after i cooked it down for 3 hours.
1/2 cup packed brown sugar
2/3 cup natural peanut butter
5 tablespoons molasses
1/2 cup vegetable oil
2 teaspoons maple
3 cups rolled oats
1 cup chocolate chips
1/2 cup miniature marshmallows
1/2 cup toasted oat cereal rings
2/3 cup graham cracker crumbs
Preheat the oven to 350 degrees F (175 degrees C). Grease a 9x13 inch baking pan.
In a large bowl,mix together all ingredients. Stir well to incorporate all ingredients. Press lightly into the prepared pan.
Bake or 25 to 30 minutes in the preheated oven, or until slightly golden. Cool in the pan on a wire rack. Cut into bars.
1C pitted dates, chopped
1 3/4 C angel flake coconut
3/4 C sweetened condensed milk
1/2 tsp. coconut extract
Preheat oven to 350 degrees F. Mix all ingredients in a medium bowl. Drop by rounded teaspoonfuls onto Silpat pads. Bake 10-12 minutes or until lightly golden brown. Store in an airtight container.
Thursday, August 20, 2009
This recipe is from the July/August everyday Food Magazine. Delicious recipe, not overly sweet.
1/2 cup (1 stick) unsalted butter, room temperature
3/4 cup plus 1 tablespoon sugar
2 large eggs
2 cups fresh blueberries, rinsed and dried
1 tablespoon grated lemon zest, (from 1 lemon)
1 cup all-purpose flour (spooned and leveled)
1 cup yellow cornmeal
2 teaspoons baking powder
1/2 teaspoon salt
1/2 cup milk
Preheat oven to 375 degrees. Line a standard (12-cup) muffin tin (or two 6-cup tins) with paper cups. With an electric mixer, cream butter and 3/4 cup sugar on medium-high speed until fluffy. Add eggs, one at a time; beat until combined.
In a shallow bowl, mash 1/2 cup blueberries with a fork until liquefied. Add to butter mixture, along with lemon zest; beat to incorporate (mixture will appear separated).
In a large bowl, whisk together flour, cornmeal, baking powder, and salt. Gradually add flour mixture and milk to the butter mixture in alternating batches, beginning and ending with the flour. Gently fold in remaining 1 1/2 cups blueberries.
Spoon or scoop batter into cups, and sprinkle tops with remaining tablespoon sugar. Bake until a toothpick inserted in the center of a muffin comes out clean, about 25 minutes. Cool in pan 20 minutes, then turn out muffins onto a wire rack to cool 10 minutes more before serving.
Sunday, August 16, 2009
Take a round bread and cut a checkerboard pattern into the top, being careful not to cut all the way through. Place cubes of cheese( I used sharp cheddar) into each slit. Sprinkle onion powder, granulated garlic and Italian seasonings on top. Melt 1/4 C of butter and drizzle over the top of the bread. Place in a preheated 375 degree oven, on a foil lined cookie sheet, for 20 minutes or until the cheese is melted and the bread is crispy.
Saturday, August 15, 2009
crumbled cooked bacon
1/2 C ranch salad dressing
1 tsp. tabasco sauce
4 flatbread wraps
sliced buffalo wing cheese
2 C cooked and shredded chicken breast
1 tomato sliced
1 C mixed bean sprouts
Assemble sandwich: Combine dressing and tabasco sauce and place on each of the 4 flatbreads. Top with chicken, bacon, tomato, bean sprouts and cheese.
1 large zucchini diced
1 large onion diced
1 clove of garlic, minced
3 T olive oil
1 small can of mushrooms
1 T Italian seasoning blend
1/2 C Basmati rice
1 1/4 C water
3 whole eggs, beaten
1 1/2 T flour
1/2 C feta cheese crumbled
3/4 C mozzarella cheese shredded
1/4 Parmesan cheese grated
1 1/2 lb. ground beef
1 C Italian seasoned bread crumbs
Cook the Basmati rice and set aside to cool. In a skillet place olive oil and sautee the onion until softened and opaque. Add the zucchini and mushrooms. Cook until softened and place aside. In the skillet brown the beef and cook until it is no longer pink. In a large bowl mix together the remaining ingredients, except the bread crumbs, with the zucchini, beef and rice. Pour into a greased 9"X13" casserole dish. Sprinkle the bread crumbs on top. Bake in a preheated 375 degree oven for 35-45 minutes, or until the eggs are set.
Modified from Sandra Lee's Semi Homemade Magazine recipe:
1 pie crust( home made)
1 small jar of sliced mushrooms
1 6 oz. package of fresh spinach, chopped
1/2 C shredded Parmesan cheese
1/4 C mozzarella cheese
2 C half and half
4 large eggs
1 T freeze dried chives
2T Italian spice blend
salt and pepper to taste
Preheat oven to 400 degrees f. Fit pie crust into a 9" pie plate. Prick bottom and sides with a fork. Bake for 8 minutes or until lightly golden brown. Remove from oven and reduce temperature to 350 degrees F. Layer mushrooms, spinach and cheese into prepared crust. In a medium bowl, whisk together half and half, eggs, chives, spices salt and pepper. Pour over layer ingredients. Bake for 30-40 minutes or until eggs are set. Serve with extra grated cheese.
Friday, August 14, 2009
Thursday, August 13, 2009
Tuesday, August 11, 2009
1/4 cup all-purpose flour
1 teaspoon salt
1 teaspoon ground black pepper
1 1/2 lbs boneless skinless chicken thighs
2 tablespoons extra-virgin olive oil
1 cup chicken broth
1 (14 ounce) can quartered artichoke hearts, drained
1 (3 ounce) jar bacon, pieces (real not bits)
1 tablespoon capers
1 tablespoon lemon zest
2 tablespoons fresh lemon juice
2 tablespoons unsalted butter, softened
1 (6 ounce) bag fresh baby spinach
1In a shallow dish, combine flour, salt, and pepper. Dip chicken in flour mixture; shake gently to remove any excess flour.
2In a large skillet, heat olive oil over medium heat.
3Add chicken, and cook for 3 to 8 minutes per side depending on pan, or until golden brown. Add chicken broth, artichokes, bacon, and capers; cover, and simmer for 10 to 12 minutes, or until chicken is cooked through.
4Uncover, and stir in lemon zest, lemon juice, and butter, scraping brown bits from bottom of pan with a wooden spoon.
5Arrange spinach on a platter.
6Spoon chicken and sauce over spinach.