So, I really only use ground turkey at home. It's cheaper (and leaner) than ground beef because I can get it at Sam's in 5 pound packages. When making burgers, I always feel like they get tough and dry. I can't remember where I heard it, but I added black beans to our burgers tonight. The result was delicious! No one complained (Bryan even had a 2nd one!) or hardly noticed for that matter!
All I did was drain and rinse a can of black beans. You can then mash them, but I ran them through the food processor (adding a little water as needed) so that they were better "hidden". I would suggest using about half of a can per pound of ground meat. I did use the entire can, but I always forget the "you can always add more, but you can't take away" rule. They were still good with the entire can, but you definitely lose the "beefy" texture.
I seasoned as I normally do with 1 T worchestershire, 1 1/2 t seasoned salt, and 1/2 t pepper.
Monday, February 7, 2011
Tuesday, February 1, 2011
Baked Cafe Sandwiches
Ok, this is a super easy recipe from my friend Amy. I take them to every luncheon I have to go to!
Baked Cafe Sandwiches
12 dinner rolls (Sara Lee, King's Hawaiian, etc.)
1 pound thin sliced honey ham
1/2 pound sliced swiss cheese
1 stick butter
1 T mustard
1 t worchestershire sauce
1/2 onion, minced
1 1/2 t poppy seeds
Slice rolls in half and place bottoms in a 9x13 baking dish. Chop up ham and spread over rolls. Lay cheese slices over ham. Put roll tops on top of cheese.
Put remaining ingredients in a microwaveable dish. Heat in microwave until butter is melted, stirring occasionally. Pour over sandwiches. Let sit for at least 5 hours. (I usually let them sit out until the butter is cooled and then cover and throw in the fridge overnight.)
If refrigerated, bring to room temperature. Preheat oven to 350. Bake 15-20 minutes or until cheese is melted.
Baked Cafe Sandwiches
12 dinner rolls (Sara Lee, King's Hawaiian, etc.)
1 pound thin sliced honey ham
1/2 pound sliced swiss cheese
1 stick butter
1 T mustard
1 t worchestershire sauce
1/2 onion, minced
1 1/2 t poppy seeds
Slice rolls in half and place bottoms in a 9x13 baking dish. Chop up ham and spread over rolls. Lay cheese slices over ham. Put roll tops on top of cheese.
Put remaining ingredients in a microwaveable dish. Heat in microwave until butter is melted, stirring occasionally. Pour over sandwiches. Let sit for at least 5 hours. (I usually let them sit out until the butter is cooled and then cover and throw in the fridge overnight.)
If refrigerated, bring to room temperature. Preheat oven to 350. Bake 15-20 minutes or until cheese is melted.
I'm gonna get back to it!
Ok, so a recent message line from some Facebook friends got me remembering that I have this blog and should get back to using it to keep track of some of my favorite recipes! So, hopefully, coming soon, more recipes!
Thursday, September 18, 2008
Southwest Couscous Salad
This is a tried and true favorite. It's great for potlucks, picnics, casual get togethers...pretty much anything!!
Southwest Couscous Salad
1 cup uncooked couscous
1 1/4 cups chicken broth
6 tablespoons extra virgin olive oil
4 tablespoons fresh lime juice
2 teaspoons red wine vinegar
1 teaspoon ground cumin
4 green onions, chopped
1 red bell pepper, seeded and chopped
1/4 cup chopped fresh cilantro
2 cups frozen corn kernels, thawed
2 (15 ounce) cans black beans, drained
salt and pepper to taste
Bring broth to a boil. Add couscous and stir. Cover and remove from heat.
Whisk together vinegar, oil, lime juice, and cumin. Add onion, bell pepper, cilantro, corn, and beans. Toss well.
Break up couscous with a fork. Add to vegetable mixture. Stir until well mixed.
Southwest Couscous Salad
1 cup uncooked couscous
1 1/4 cups chicken broth
6 tablespoons extra virgin olive oil
4 tablespoons fresh lime juice
2 teaspoons red wine vinegar
1 teaspoon ground cumin
4 green onions, chopped
1 red bell pepper, seeded and chopped
1/4 cup chopped fresh cilantro
2 cups frozen corn kernels, thawed
2 (15 ounce) cans black beans, drained
salt and pepper to taste
Bring broth to a boil. Add couscous and stir. Cover and remove from heat.
Whisk together vinegar, oil, lime juice, and cumin. Add onion, bell pepper, cilantro, corn, and beans. Toss well.
Break up couscous with a fork. Add to vegetable mixture. Stir until well mixed.
Monday, June 2, 2008
Halibut with BBQ Tomato Sauce
Oh my deliciousness! This is my new favorite fish recipe. My changes were that I only made 2 fish fillets instead of 4...we like it saucy! I also skipped the EVOO in the pan with the bacon. I just used the bacon drippings to cook all the veggies in! Finally, I cut the hot pepper sauce in half and it was spicy enough for this TX girl's taste!
Really though, this was awesome, awesome, awesome!
Halibut with BBQ Tomato Sauce
Really though, this was awesome, awesome, awesome!
Halibut with BBQ Tomato Sauce
Thursday, May 29, 2008
Turkey Tortilla Casserole
Ok, I know, I know...it's been a while! This is another Rachael Ray inspired recipe. Her's called for a pound of cheese and a pound of tortilla chips. Huh? I love ya Rach...but OH MY GRAVY!
Turkey Tortilla Casserole
1 pound turkey cutlets, pounded thin
1 lime
salt
1 diced yellow squash
1 c frozen corn
1/2 diced red bell pepper
2 cloves minced garlic
4 corn tortillas, diced small
2 14.5 oz cans fire roasted tomatoes
1 Tablespoon diced jalapeno
4 oz 2% shredded mexican cheese blend
Heat pan over medium heat. Squeeze lime juice over turkey cutlets and salt them. Cook until done...about 3 or so minutes on each side. Remove from pan...do not drain juice!
Add squash, corn, bell pepper, and garlic to pan. Saute about 5 minutes. Add tomatoes
and jalapeno peppers.
Chop turkey into bite sized pieces. Mix veggies, tortillas, and turkey in a 9x13 baking dish. Bake at 375 about 20-30 minutes...until cheese is bubbly and most of liquid has been absorbed.
Turkey Tortilla Casserole
1 pound turkey cutlets, pounded thin
1 lime
salt
1 diced yellow squash
1 c frozen corn
1/2 diced red bell pepper
2 cloves minced garlic
4 corn tortillas, diced small
2 14.5 oz cans fire roasted tomatoes
1 Tablespoon diced jalapeno
4 oz 2% shredded mexican cheese blend
Heat pan over medium heat. Squeeze lime juice over turkey cutlets and salt them. Cook until done...about 3 or so minutes on each side. Remove from pan...do not drain juice!
Add squash, corn, bell pepper, and garlic to pan. Saute about 5 minutes. Add tomatoes
and jalapeno peppers.
Chop turkey into bite sized pieces. Mix veggies, tortillas, and turkey in a 9x13 baking dish. Bake at 375 about 20-30 minutes...until cheese is bubbly and most of liquid has been absorbed.
Monday, January 21, 2008
Vegetable Soup
I do have a few recipes to get up here, but I'll start with a simple staple!
Vegetable Soup
1 onion, chopped
3 cloves garlic, minced
1 1/2 c shredded carrots, I use the bagged shredded and run a knife through them
2 zucchini, diced
1/2 head cabbage, diced
1/2 bag frozen green beans
8 c chicken broth
2 cans italian flavored diced tomatoes
1 T italian seasoning
Spray a large pot with cooking spray. Add onion, garlic, and carrots and saute until soft. Add remaining ingredients and bring to a boil. Cover and let simmer for 20 minutes.
This is a recipe with endless possibilities. You can change up the soup just by changing the seasonings. Use mexican flavored tomatoes and cumin for a mexican inspired soup. You can also add beans, pasta, or any other veggie you can think of! You can also cook some cubed chicken or ground beef with the onion/carrot/garlic.
Vegetable Soup
1 onion, chopped
3 cloves garlic, minced
1 1/2 c shredded carrots, I use the bagged shredded and run a knife through them
2 zucchini, diced
1/2 head cabbage, diced
1/2 bag frozen green beans
8 c chicken broth
2 cans italian flavored diced tomatoes
1 T italian seasoning
Spray a large pot with cooking spray. Add onion, garlic, and carrots and saute until soft. Add remaining ingredients and bring to a boil. Cover and let simmer for 20 minutes.
This is a recipe with endless possibilities. You can change up the soup just by changing the seasonings. Use mexican flavored tomatoes and cumin for a mexican inspired soup. You can also add beans, pasta, or any other veggie you can think of! You can also cook some cubed chicken or ground beef with the onion/carrot/garlic.
Monday, January 7, 2008
Big Beef and Veggie Burgers
Big Beef and Veggie Burgers
1 lb lean ground beef
1 zucchini
1 c mushrooms, I use portabellos
1 small onion
2 cloves garlic
1 jalapeno (seeded if you don't like the spice)
1 teaspoon dill
1 tablespoon seasoned salt
1 tablespoon worcestershire sauce
Process zucchini, mushrooms, onion, garlic, and jalapenos in a food processor. I process until the consistency of pesto. Mix ground beef, veggie mixture, and remaining ingredients in a bowl. Form into 4 big patties. Cook immediately. If you wait, the juice will start to come out of the squash and mushrooms and you will have a soupy mess!
These can be grilled, pan fried, or broiled. Just know that they are a little on the fragile side. If you grill them, use care when flipping them over b/c they will be soft until fully done.
The best part is that all of your points are in the ground beef! These burgers were a huge hit!
1 lb lean ground beef
1 zucchini
1 c mushrooms, I use portabellos
1 small onion
2 cloves garlic
1 jalapeno (seeded if you don't like the spice)
1 teaspoon dill
1 tablespoon seasoned salt
1 tablespoon worcestershire sauce
Process zucchini, mushrooms, onion, garlic, and jalapenos in a food processor. I process until the consistency of pesto. Mix ground beef, veggie mixture, and remaining ingredients in a bowl. Form into 4 big patties. Cook immediately. If you wait, the juice will start to come out of the squash and mushrooms and you will have a soupy mess!
These can be grilled, pan fried, or broiled. Just know that they are a little on the fragile side. If you grill them, use care when flipping them over b/c they will be soft until fully done.
The best part is that all of your points are in the ground beef! These burgers were a huge hit!
Friday, January 4, 2008
Zesty Mexican Fish
Zesty Mexican Fish
2 4oz fillets of white fish (any fish should be fine, we used flounder)
1 T minced cilantro
1 T dijon mustard
1 T water
1/4 c seasoned breadcrumbs
2 T salsa
2 t grated parmesan cheese
Preheat oven to 350. Spray a baking dish with cooking spray.
Mix cilantro, mustard, and water in a bowl. Set aside. Place breadcrumbs on a plate and set aside. Dip fish in mustard mixture and then in breadcrumbs, coating all sides. Place in baking dish.
Top with salsa and grated cheese. Bake for 15 minutes or until fish flakes easily with a fork.
Note: This recipe will also work if you mix all of the toppings together and top the fish with it before baking. It also makes less mess that way!
2 4oz fillets of white fish (any fish should be fine, we used flounder)
1 T minced cilantro
1 T dijon mustard
1 T water
1/4 c seasoned breadcrumbs
2 T salsa
2 t grated parmesan cheese
Preheat oven to 350. Spray a baking dish with cooking spray.
Mix cilantro, mustard, and water in a bowl. Set aside. Place breadcrumbs on a plate and set aside. Dip fish in mustard mixture and then in breadcrumbs, coating all sides. Place in baking dish.
Top with salsa and grated cheese. Bake for 15 minutes or until fish flakes easily with a fork.
Note: This recipe will also work if you mix all of the toppings together and top the fish with it before baking. It also makes less mess that way!
Thursday, January 3, 2008
Product Kudos
First of all, I apologize dear blog for leaving you astray for a few months. We have been traveling up a storm...which leads to lots of eating out or eating things that don't require a lot of cooking.
So, for today, I'm going to start with a couple of product raves!
Just a big kudos for Trader Joe's. TJ Everything! Growing up in TX, and now living in AR, I've never gotten to experience the joy of TJ's. While visiting a friend in AZ a couple of years ago, I did get the chance to step foot in one. Well, being in GA over the holidays, I got to go TWICE! The big purchases 2 cases of Two Buck Chuck and cans of black bean and lentil soups. Yum. If you live near a TJ's, do yourself a favor and shop there often!
Next, upon visiting Jason's Deli a few weeks ago, I scoped out a new cracker. An organic flatbread covered in seedy goodness. Well, I was very pleased to be perusing The Fresh Market today and saw Dr. Kracker Crackers! They are low point and come in all kinds of yummy flavors. And, if you can't find them in a store near you, you can order online!
Ok, recipes to come in the next couple of days. I did try a new one last night but it was not so great.
So, for today, I'm going to start with a couple of product raves!
Just a big kudos for Trader Joe's. TJ Everything! Growing up in TX, and now living in AR, I've never gotten to experience the joy of TJ's. While visiting a friend in AZ a couple of years ago, I did get the chance to step foot in one. Well, being in GA over the holidays, I got to go TWICE! The big purchases 2 cases of Two Buck Chuck and cans of black bean and lentil soups. Yum. If you live near a TJ's, do yourself a favor and shop there often!
Next, upon visiting Jason's Deli a few weeks ago, I scoped out a new cracker. An organic flatbread covered in seedy goodness. Well, I was very pleased to be perusing The Fresh Market today and saw Dr. Kracker Crackers! They are low point and come in all kinds of yummy flavors. And, if you can't find them in a store near you, you can order online!
Ok, recipes to come in the next couple of days. I did try a new one last night but it was not so great.
Wednesday, September 12, 2007
Hummus Stuffed Chicken
This is an adaptation from another RR recipe in October's issue. I made it a little healthier by omitting butter. I also garlic to the filling and used regular breadcrumbs instead of panko. It was good and even Bryan liked it. I was worried since he doesn't like hummus or spinach separately, but imagine my surprise when he liked them together!
Hummus Stuffed Chicken
Serves 2
Stuffing:
5 oz frozen chopped spinach, thawed and squeezed
2 tablespoons pine nuts, lightly toasted in pan, chopped
1/3 c hummus
1 clove garlic, pressed
1/8 teaspoon ground nutmeg
salt and pepper
Chicken:
2 boneless, skinless chicken breasts (4 oz each), pounded to 1/4 inch thickness
1/4 c flour, seasoned with salt and pepper to taste
1 egg, slightly beaten
1/3 c breadcrumbs
Preheat oven to 350. Combine stuffing ingredients. Season with salt and pepper to taste.
Place half of stuffing mixture on one side of each chicken breast. Fold over and secure with toothpicks. Set up an assembly line with the flour, then the egg, and finally the breadcrumbs. I do this on one long sheet of wax paper. I have a pile of flour, the egg in a bowl, and then a pile of breadcrumbs...this equals less dishes to clean up! I also set them up moving towards the pan on the stove...that way, once I'm done dipping in breadcrumbs, I can put them straight in the pan.
Heat pan over medium-high heat and spray with cooking spray. Dip the chicken packets into the flour and shake off the excess. Then dip in egg, followed by breadcrumbs. Put into pan and cook 3-4 minutes on each side. This helps the crust to brown up a little.
Transfer chicken to baking dish (sprayed with cooking spray) and put in oven for 10 minutes. Let rest for 5 minutes before serving.
Hummus Stuffed Chicken
Serves 2
Stuffing:
5 oz frozen chopped spinach, thawed and squeezed
2 tablespoons pine nuts, lightly toasted in pan, chopped
1/3 c hummus
1 clove garlic, pressed
1/8 teaspoon ground nutmeg
salt and pepper
Chicken:
2 boneless, skinless chicken breasts (4 oz each), pounded to 1/4 inch thickness
1/4 c flour, seasoned with salt and pepper to taste
1 egg, slightly beaten
1/3 c breadcrumbs
Preheat oven to 350. Combine stuffing ingredients. Season with salt and pepper to taste.
Place half of stuffing mixture on one side of each chicken breast. Fold over and secure with toothpicks. Set up an assembly line with the flour, then the egg, and finally the breadcrumbs. I do this on one long sheet of wax paper. I have a pile of flour, the egg in a bowl, and then a pile of breadcrumbs...this equals less dishes to clean up! I also set them up moving towards the pan on the stove...that way, once I'm done dipping in breadcrumbs, I can put them straight in the pan.
Heat pan over medium-high heat and spray with cooking spray. Dip the chicken packets into the flour and shake off the excess. Then dip in egg, followed by breadcrumbs. Put into pan and cook 3-4 minutes on each side. This helps the crust to brown up a little.
Transfer chicken to baking dish (sprayed with cooking spray) and put in oven for 10 minutes. Let rest for 5 minutes before serving.
Tuesday, September 11, 2007
Greek Gryos
Ok, you know the drill...the new RR magazine came. I highly recommend everyone pick up this issue. I usually dog ear recipes that I want to try...I dog eared the entire magazine! I adjusted this recipe a bit, so here goes. It was so good, but I will add more seasonings next time. I was eyeballing it, and we ended up adding more salt and pepper. The recipe calls for ground lamb which is very high in points (to the tune of 4 pts per 2 oz). I did use lamb tonight. I think it would be awesome with ground chicken or turkey, which is how I will probably make it next time.
Greek Gyros
Serves 4
Sauce:
8 oz light sour cream
1/2 cucumber, finely diced
1/4 teaspoon ground ginger
salt and pepper
Gyro:
1 lb ground lamb
1 slice light bread made into crumbs
2 1/2 teaspoons cumin
1/2 teaspoon ginger
2 poblano or cubanelle peppers, chopped
1 small onion, chopped
3 cloves garlic, minced
2 tablespoons dried parsley
salt and pepper to taste
4 flatbreads or pitas (I used flatout brand wrap bread)
Mix ingredients for sauce together and put in fridge.
Combine lamb, bread, 1 1/2 teaspoons cumin, and ginger. Form into 4 patties. Spray pan with cooking spray. Cook burgers on medium high heat (about 6 minutes each side). Remove from pan and set aside.
Add the peppers, onion, garlic, parsley, 1 teaspoon cumin, salt, and pepper to the pan. Cook over medium heat for about 5 minutes. During that 5 minutes, wrap pita bread in foil and place in low heat oven and chop up the lamb patties. Add the lamb back to the pan, increase to medium-high heat and cook a few more minutes.
Place 1/4 of meat and 1/4 of sauce in each pita or flat bread. Add lettuce and tomatoes if you so desire.
Greek Gyros
Serves 4
Sauce:
8 oz light sour cream
1/2 cucumber, finely diced
1/4 teaspoon ground ginger
salt and pepper
Gyro:
1 lb ground lamb
1 slice light bread made into crumbs
2 1/2 teaspoons cumin
1/2 teaspoon ginger
2 poblano or cubanelle peppers, chopped
1 small onion, chopped
3 cloves garlic, minced
2 tablespoons dried parsley
salt and pepper to taste
4 flatbreads or pitas (I used flatout brand wrap bread)
Mix ingredients for sauce together and put in fridge.
Combine lamb, bread, 1 1/2 teaspoons cumin, and ginger. Form into 4 patties. Spray pan with cooking spray. Cook burgers on medium high heat (about 6 minutes each side). Remove from pan and set aside.
Add the peppers, onion, garlic, parsley, 1 teaspoon cumin, salt, and pepper to the pan. Cook over medium heat for about 5 minutes. During that 5 minutes, wrap pita bread in foil and place in low heat oven and chop up the lamb patties. Add the lamb back to the pan, increase to medium-high heat and cook a few more minutes.
Place 1/4 of meat and 1/4 of sauce in each pita or flat bread. Add lettuce and tomatoes if you so desire.
Monday, September 10, 2007
Basic Crockpot Pork (or Chicken if you fancy)
Ok, so after my last post...we got hit with some crap of a stomach bug. And we seem to have eaten out a lot or have a lot of simple things like grilled chicken and the sort. Today was the first time I've "cooked" in a while. This is a very quick versatile recipe that has unlimited possibilities
Basic Crockpot Pork
Serves 4
1 lb frozen boneless pork chops, trimmed
1 can flavored diced tomatoes (tonight I used Italian)
1 small can mushrooms
1 tablespoon cornstarch
Spray crockpot with cooking spray. Toss in porkchops. Top with tomatoes and mushrooms.
I cook on high for 3 hours. I find that cooking from frozen ensures that your meat won't dry out. I wouldn't do it for more than 8 hours on low though.
When done, sprinkle in cornstarch and wisk quickly to avoid lumps. Recover and allow "sauce" to thicken.
Basic Crockpot Pork
Serves 4
1 lb frozen boneless pork chops, trimmed
1 can flavored diced tomatoes (tonight I used Italian)
1 small can mushrooms
1 tablespoon cornstarch
Spray crockpot with cooking spray. Toss in porkchops. Top with tomatoes and mushrooms.
I cook on high for 3 hours. I find that cooking from frozen ensures that your meat won't dry out. I wouldn't do it for more than 8 hours on low though.
When done, sprinkle in cornstarch and wisk quickly to avoid lumps. Recover and allow "sauce" to thicken.
Monday, August 20, 2007
Upcoming Meals for the Week
Sunday: baked red snapper
Monday: Beefy Tomato Mac
Tuesday: Chicken and Dumplings
Wednesday: S/B pork chops
Thursday: Chicken Cacciatore
Friday: Slow Cooker Brisket
Saturday: out or leftovers
Monday: Beefy Tomato Mac
Tuesday: Chicken and Dumplings
Wednesday: S/B pork chops
Thursday: Chicken Cacciatore
Friday: Slow Cooker Brisket
Saturday: out or leftovers
Paella
This is a really easy recipe that ends up being pretty fancy schmancy. I was always scared to try and cook mussels, but this one is foolproof!!
Paella
Serves 2
1 teaspoon EVOO
3 ounces turkey sausage, cut into rounds
1 small onion, chopped
1 red bell pepper, chopped
1 tomato, seeded and chopped
3 garlic cloves, minced
1/2 teaspoon saffron threads, crushed
1/4 teaspoon dried thyme
1 cup chicken broth
1/2 cup white rice
1/2 cup frozen peas
10 mussels, scrubbed and debearded
1/4 pound shrimp, peeled and deveined
Heat EVOO in a pan over medium high heat. Add ingredients through thyme. Cook about 5 minutes or until veggies are softened. Add broth, rice, and peas. Bring to a boil. Cover, reduce heat and simmer 10 minutes. Stir and add mussels and shrimp. Increase heat to medium high and cook 8-10 minutes more (when rice is done). Discard any unopened mussels.
Paella
Serves 2
1 teaspoon EVOO
3 ounces turkey sausage, cut into rounds
1 small onion, chopped
1 red bell pepper, chopped
1 tomato, seeded and chopped
3 garlic cloves, minced
1/2 teaspoon saffron threads, crushed
1/4 teaspoon dried thyme
1 cup chicken broth
1/2 cup white rice
1/2 cup frozen peas
10 mussels, scrubbed and debearded
1/4 pound shrimp, peeled and deveined
Heat EVOO in a pan over medium high heat. Add ingredients through thyme. Cook about 5 minutes or until veggies are softened. Add broth, rice, and peas. Bring to a boil. Cover, reduce heat and simmer 10 minutes. Stir and add mussels and shrimp. Increase heat to medium high and cook 8-10 minutes more (when rice is done). Discard any unopened mussels.
Thursday, August 16, 2007
Warm Potato Salad
We are grilling italian sausages tonight...a super easy thing when you don't feel like cooking. I discovered this recipe in a cheap-o magazine this month and made some changes to suit this household's tastes. YUM!
Warm Potato Salad
Serves 2
3/4 lb red potatoes
1 teaspoon salt
2 teaspoons olive oil
1/2 finely chopped shallot
2 teespoons Dijon mustard
1 Tablespoon chopped fresh parsley
1/2 teaspoon red wine vinegar
Cut potatoes in quarters. Put potatoes and salt in a pot and cover with water. Bring to a boil, lower heat and simmer until potatoes are fork tender. Drain when potatoes are done.
While potatoes are boiling, saute shallot in 2 teaspoons olive oil. In a small bowl, mix shallot, oil, mustard, parsley, and vinegar together. Toss potatoes with dressing. Serve immediately.
Warm Potato Salad
Serves 2
3/4 lb red potatoes
1 teaspoon salt
2 teaspoons olive oil
1/2 finely chopped shallot
2 teespoons Dijon mustard
1 Tablespoon chopped fresh parsley
1/2 teaspoon red wine vinegar
Cut potatoes in quarters. Put potatoes and salt in a pot and cover with water. Bring to a boil, lower heat and simmer until potatoes are fork tender. Drain when potatoes are done.
While potatoes are boiling, saute shallot in 2 teaspoons olive oil. In a small bowl, mix shallot, oil, mustard, parsley, and vinegar together. Toss potatoes with dressing. Serve immediately.
Deviled Chicken Strips
I fould this recipe in my Good Housekeeping this month. I adapted it, of course!
Deviled Chicken Strips
Serves 4
1 lb boneless, skinless chicken breasts, cut into strips
2 Tablespoons Dijon mustard
1 Tablespoon Worcestershire sauce
1 clove garlic, pressed
1/8 teaspoon cayenne pepper
1/3 c panko crumbs (Japanese style breadcrumb, can use regular bread crumbs)
1/4 c loosely packed parsley, chopped
Heat broiler in oven. Line broiler pan with foil. Mix mustard, sauce, garlic, and pepper. Add chicken strips and mix until all chicken is covered. Place strips on pan and broil for about 8 minutes. While chicken is baking, combine panko and parsley. Remove pan from oven and top with parsley/crumb mixture...do not flip chicken. Pop back in broiler just until crumbs start to brown.
Deviled Chicken Strips
Serves 4
1 lb boneless, skinless chicken breasts, cut into strips
2 Tablespoons Dijon mustard
1 Tablespoon Worcestershire sauce
1 clove garlic, pressed
1/8 teaspoon cayenne pepper
1/3 c panko crumbs (Japanese style breadcrumb, can use regular bread crumbs)
1/4 c loosely packed parsley, chopped
Heat broiler in oven. Line broiler pan with foil. Mix mustard, sauce, garlic, and pepper. Add chicken strips and mix until all chicken is covered. Place strips on pan and broil for about 8 minutes. While chicken is baking, combine panko and parsley. Remove pan from oven and top with parsley/crumb mixture...do not flip chicken. Pop back in broiler just until crumbs start to brown.
Upcoming Meals for the Week
I'm back from TX. It was a wonderful trip! I even came back with recipe ideas.
W: Deviled Chicken
Th: Grilled Italian Sausage with warm potato salad
F: Paella
Sa: either out or beefy tomato mac
W: Deviled Chicken
Th: Grilled Italian Sausage with warm potato salad
F: Paella
Sa: either out or beefy tomato mac
Sunday, August 5, 2007
Monkey Bread
I'm headed back to the homeland on Tuesday! So, there won't be much from me this week. I did make breakfast this morning though. We usually have some type of "cooked" breakfast on Sundays, but we didn't have any cinnamon rolls and I didn't feel like eggs, so I modified a very not healthy recipe for monkey bread. Now, it's still not all that healthy, but it's better. Kinda.
Monkey Bread
2 tubes biscuits (just the cheap ones, 10 to a tube)
1/4 c sugar
1 t cinnamon
1/2 stick margarine or butter, melted
1/4 c brown sugar
Heat oven to 350. Spray a glass baking dish with nonstick spray. I used a round deep Pyrex bowl. The original recipe calls for it to be done in a bundt pan...so have at it if you'd like!
Cut biscuits into quarters. Mix cinnamon and sugar. Coat biscuits in cinnamon/sugar mixture and put into baking dish. Mix butter and brown sugar. Pour over biscuits. Bake 30 minutes.
Monkey Bread
2 tubes biscuits (just the cheap ones, 10 to a tube)
1/4 c sugar
1 t cinnamon
1/2 stick margarine or butter, melted
1/4 c brown sugar
Heat oven to 350. Spray a glass baking dish with nonstick spray. I used a round deep Pyrex bowl. The original recipe calls for it to be done in a bundt pan...so have at it if you'd like!
Cut biscuits into quarters. Mix cinnamon and sugar. Coat biscuits in cinnamon/sugar mixture and put into baking dish. Mix butter and brown sugar. Pour over biscuits. Bake 30 minutes.
Thursday, August 2, 2007
Contests!
Uhm, yeah, so who doesn't like free stuff?
Over at Ashwin’s blog, you will find one crazy blog owner!! You can win $2500!! To enter just copy this text and paste it in your blog!! But hurry, this competition will not last long! So get posting!
We are giving away an Insignia® 37″ Flat-Panel LCD HDTV!!! This incredible prize is valued at $799.99 and is courtesy of Best Buy. Just visit 5 Minutes for Mom! You can also get a genius new light called a Babeebrite!
And finally, visit Love Shak to win a $250 gift card to Gymboree!!!
Over at Ashwin’s blog, you will find one crazy blog owner!! You can win $2500!! To enter just copy this text and paste it in your blog!! But hurry, this competition will not last long! So get posting!
We are giving away an Insignia® 37″ Flat-Panel LCD HDTV!!! This incredible prize is valued at $799.99 and is courtesy of Best Buy. Just visit 5 Minutes for Mom! You can also get a genius new light called a Babeebrite!
And finally, visit Love Shak to win a $250 gift card to Gymboree!!!
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