This recipe comes from the San Diego Cooks blog. I add extra white flour (around 1/4 cup) to make the batter a little thicker.
1 1/4 C. whole wheat flour
1/4 C. sugar
1/4 C. oil
1 tsp. baking soda
1 heaping tsp. baking powder
Dash of salt
1 1/4 C. milk
1 egg
Whisk all ingredients together, then spoon onto a hot griddle. Flip once the bubbles pop. Butter, then serve with syrup or powdered sugar. Yum!
Tuesday, July 13, 2010
Tuesday, July 6, 2010
Banana Bread
This one is from my sister-in-law, Elizabeth Earl. It's a Mrs. Field's recipe.
3/4 cup butter/marg
1 1/2 cups light brown sugar
2 large eggs
3 cups mashed bananas (about 7 bananas)
1 tsp. vanilla
2 1/2 cups all purpose flour
1 1/2 tsp. baking soda
1/2 tsp. salt
1 cup chopped walnuts, optional
Cream butter and sugar. Add eggs, bananas, and vanilla. Continue beating while you sift flour, baking soda, and salt. Add dry ingredients to banana mixture. Add nuts. Bake at 350 for 60-70 minutes for a loaf, or about 20 min for muffins.
3/4 cup butter/marg
1 1/2 cups light brown sugar
2 large eggs
3 cups mashed bananas (about 7 bananas)
1 tsp. vanilla
2 1/2 cups all purpose flour
1 1/2 tsp. baking soda
1/2 tsp. salt
1 cup chopped walnuts, optional
Cream butter and sugar. Add eggs, bananas, and vanilla. Continue beating while you sift flour, baking soda, and salt. Add dry ingredients to banana mixture. Add nuts. Bake at 350 for 60-70 minutes for a loaf, or about 20 min for muffins.
Sunday, July 4, 2010
Roasted Chicken with Rosemary
This is another one of those extra recipes that I love, but don't make on a regular basis.
Taste of Home- Roast Chicken with Rosemary
Thursday, June 24, 2010
Crunchy Baked Pork Chops
Serves 4
This recipe was developed using natural pork, but enhanced pork (injected with a salt solution) will work as well. If using enhanced pork, eliminate the brining in step 1 (see related How To Cook). The bread crumb mixture can be prepared through step 2 up to 3 days in advance. The breaded chops can be frozen for up to 1 week. They don't need to be thawed before baking; simply increase the cooking time in step 5 to 35 to 40 minutes.
Ingredients
* Table salt
* 4 center-cut boneless pork chops , 6 to 8 ounces each, 3/4 to 1 inch thick, trimmed of excess fat
* 4 slices hearty white sandwich bread , torn into 1-inch pieces
* 1 small minced shallot (about 2 tablespoons)
* 3 medium garlic cloves , minced or pressed through garlic press (about 1 tablespoon)
* 2 tablespoons vegetable oil
* Ground black pepper
* 2 tablespoons grated Parmesan cheese
* 1/2 teaspoon minced fresh thyme leaves
* 2 tablespoons minced fresh parsley leaves
* 1/4 cup unbleached all-purpose flour plus 6 tablespoons
* 3 large egg whites
* 3 tablespoons Dijon mustard
* Lemon wedges
Instructions
* 1. Adjust oven rack to middle position and heat oven to 350 degrees. Dissolve 1/4 cup salt in 1 quart water in medium container or gallon-sized zipper-lock bag. Submerge chops, cover with plastic wrap, and refrigerate 30 minutes. Rinse chops under cold water and dry thoroughly with paper towels.
* 2. Meanwhile, pulse bread in food processor until coarsely ground, about eight 1-second pulses (you should have about 3 1/2 cups crumbs). Transfer crumbs to rimmed baking sheet and add shallot, garlic, oil, 1/4 teaspoon salt, and 1/4 teaspoon pepper. Toss until crumbs are evenly coated with oil. Bake until deep golden brown and dry, about 15 minutes, stirring twice during baking time. (Do not turn off oven.) Cool to room temperature. Toss crumbs with Parmesan, thyme, and parsley.
* 3. Place 1/4 cup flour in pie plate. In second pie plate, whisk egg whites and mustard until combined; add remaining 6 tablespoons flour and whisk until almost smooth, with pea-sized lumps remaining.
* 4. Increase oven temperature to 425 degrees. Spray wire rack with nonstick cooking spray and place in rimmed baking sheet. Season chops with pepper. Dredge 1 pork chop in flour; shake off excess. Using tongs, coat with egg mixture; let excess drip off. Coat all sides of chop with bread crumb mixture, pressing gently so that thick layer of crumbs adheres to chop. Transfer breaded chop to wire rack. Repeat with remaining 3 chops.
* 5. Bake until instant-read thermometer inserted into center of chops registers 150 degrees, 17 to 25 minutes. Let rest on rack 5 minutes before serving with lemon wedges.
Serves 4
This recipe was developed using natural pork, but enhanced pork (injected with a salt solution) will work as well. If using enhanced pork, eliminate the brining in step 1 (see related How To Cook). The bread crumb mixture can be prepared through step 2 up to 3 days in advance. The breaded chops can be frozen for up to 1 week. They don't need to be thawed before baking; simply increase the cooking time in step 5 to 35 to 40 minutes.
Ingredients
* Table salt
* 4 center-cut boneless pork chops , 6 to 8 ounces each, 3/4 to 1 inch thick, trimmed of excess fat
* 4 slices hearty white sandwich bread , torn into 1-inch pieces
* 1 small minced shallot (about 2 tablespoons)
* 3 medium garlic cloves , minced or pressed through garlic press (about 1 tablespoon)
* 2 tablespoons vegetable oil
* Ground black pepper
* 2 tablespoons grated Parmesan cheese
* 1/2 teaspoon minced fresh thyme leaves
* 2 tablespoons minced fresh parsley leaves
* 1/4 cup unbleached all-purpose flour plus 6 tablespoons
* 3 large egg whites
* 3 tablespoons Dijon mustard
* Lemon wedges
Instructions
* 1. Adjust oven rack to middle position and heat oven to 350 degrees. Dissolve 1/4 cup salt in 1 quart water in medium container or gallon-sized zipper-lock bag. Submerge chops, cover with plastic wrap, and refrigerate 30 minutes. Rinse chops under cold water and dry thoroughly with paper towels.
* 2. Meanwhile, pulse bread in food processor until coarsely ground, about eight 1-second pulses (you should have about 3 1/2 cups crumbs). Transfer crumbs to rimmed baking sheet and add shallot, garlic, oil, 1/4 teaspoon salt, and 1/4 teaspoon pepper. Toss until crumbs are evenly coated with oil. Bake until deep golden brown and dry, about 15 minutes, stirring twice during baking time. (Do not turn off oven.) Cool to room temperature. Toss crumbs with Parmesan, thyme, and parsley.
* 3. Place 1/4 cup flour in pie plate. In second pie plate, whisk egg whites and mustard until combined; add remaining 6 tablespoons flour and whisk until almost smooth, with pea-sized lumps remaining.
* 4. Increase oven temperature to 425 degrees. Spray wire rack with nonstick cooking spray and place in rimmed baking sheet. Season chops with pepper. Dredge 1 pork chop in flour; shake off excess. Using tongs, coat with egg mixture; let excess drip off. Coat all sides of chop with bread crumb mixture, pressing gently so that thick layer of crumbs adheres to chop. Transfer breaded chop to wire rack. Repeat with remaining 3 chops.
* 5. Bake until instant-read thermometer inserted into center of chops registers 150 degrees, 17 to 25 minutes. Let rest on rack 5 minutes before serving with lemon wedges.
Thursday, June 10, 2010
Pizza Dough
This recipe is from Kaci Perkins. I have substituted from one to one and a half cups of whole wheat flour for white flour and no one in my family could tell.
In a large bowl combine:
3-4 cups of flour (I start with 3 1/2 cups)
1 T. yeast
1 T. sugar
1 T. brown sugar
1 tsp. salt
In a separate bowl combine:
1 1/2 cups warm water (I heat mine to about 105 to 110 degrees)
2 T. oil
Preheat oven to 450 degrees. Pour the water/oil mix into the dry ingredients and stir with a rubber spatula/scraper. Dough will look kind of rough/shaggy. Turn it out onto a floured surface and knead til smooth. Adding flour as necessary to keep the dough from sticking to the counter. This is where the other 1/2 cup gets worked into the dough. (usually somewhere between 3-5 min) Let dough rest for 10 min on counter. I take the bowl I was mixing in and turn it upside down to cover the dough. Mostly so Paige won't steal bites of dough.
Grease the pan you'll be cooking with. I use a cooking spray. Spread dough out in pan using hands. Add toppings and bake for about 10-15 min.
In a large bowl combine:
3-4 cups of flour (I start with 3 1/2 cups)
1 T. yeast
1 T. sugar
1 T. brown sugar
1 tsp. salt
In a separate bowl combine:
1 1/2 cups warm water (I heat mine to about 105 to 110 degrees)
2 T. oil
Preheat oven to 450 degrees. Pour the water/oil mix into the dry ingredients and stir with a rubber spatula/scraper. Dough will look kind of rough/shaggy. Turn it out onto a floured surface and knead til smooth. Adding flour as necessary to keep the dough from sticking to the counter. This is where the other 1/2 cup gets worked into the dough. (usually somewhere between 3-5 min) Let dough rest for 10 min on counter. I take the bowl I was mixing in and turn it upside down to cover the dough. Mostly so Paige won't steal bites of dough.
Grease the pan you'll be cooking with. I use a cooking spray. Spread dough out in pan using hands. Add toppings and bake for about 10-15 min.
Friday, May 28, 2010
My Extra Recipes
I have some recipes that I love, but don't make all the time. This pot roast is one. It is a little more work and time than most recipes, but it's the best pot roast ever. This is our Father's Day dinner.
Pot Roast with Vegetables
(Cooks Illustrated)
1 boneless chuck-eye roast (abt 3 1/2 lbs)
salt and pepper
2 T. vegetable oil
1 medium onion, chopped medium
1 small carrot, chopped medium
1 small celery rib, chopped medium
2 medium garlic cloves, minced
2 tsp. sugar
1 cup canned low-sodium chicken broth
1 cup canned low-sodium beef broth
1 sprig fresh thyme
1 - 1 1/2 cups water
1 1/2 lbs. red potatoes
8 medium carrots
1. Adjust oven rack to middle position and heat oven to 300 degrees. Thoroughly pat roast dry with paper towels; sprinkle generously with salt and pepper.
2. Heat oil in large heavy-bottomed dutch oven over medium-high heat until shimmering, but not smoking. (I don't have a dutch oven pan so I used a large stock pot or large deep frying pan). Brown roast thoroughly on all sides, reducing heat if fat begins to smoke, 8-10 min. Transfer roast to a large plate; set aside. Reduce heat to medium; add onion, carrot and celery to pot and cook, stirring occasionally, until beginning to brown, 6 to 8 minutes. Add garlic and sugar; cook until fragrant, about 30 seconds. Add chicken and beef broth and thyme, scraping bottom of pan with wooden spoon to loosen browned bits. Return roast and any accumulated juices to pot; add enough water to come halfway up sides of roast. Bring liquid to simmer over medium heat, then place large piece of foil over pot and cover tightly with lid; transfer pot to oven. Cook, turning roast every 30 min, until fully tender and meat fork/sharp knife easily slips in and out of meat, 3 1/2 to 4 hours.
3. When roast is almost tender add 8 medium carrots, sliced 1/2 in thick; and 1 1/2 lbs small red potatoes, quartered, to pot submerging them in liquid. Continue to cook until vegetables are almost tender, 20-30 min.
4. Transfer roast to carving board; tent with foil to keep warm. Allow liquid in pot to settle about 5 min., then use wide spoon to skim fat off surface; discard thyme sprig. Add salt and pepper to taste; boil over high heat until vegetables are fully tender, 5-10 min., Transfer vegetables to serving platter. Transfer roast to platter with vegetables.
5. I added about 1 T. of cornstarch (mixed with a little water) to liquid in pot to thicken it a little. Use like gravy.
Pot Roast with Vegetables
(Cooks Illustrated)
1 boneless chuck-eye roast (abt 3 1/2 lbs)
salt and pepper
2 T. vegetable oil
1 medium onion, chopped medium
1 small carrot, chopped medium
1 small celery rib, chopped medium
2 medium garlic cloves, minced
2 tsp. sugar
1 cup canned low-sodium chicken broth
1 cup canned low-sodium beef broth
1 sprig fresh thyme
1 - 1 1/2 cups water
1 1/2 lbs. red potatoes
8 medium carrots
1. Adjust oven rack to middle position and heat oven to 300 degrees. Thoroughly pat roast dry with paper towels; sprinkle generously with salt and pepper.
2. Heat oil in large heavy-bottomed dutch oven over medium-high heat until shimmering, but not smoking. (I don't have a dutch oven pan so I used a large stock pot or large deep frying pan). Brown roast thoroughly on all sides, reducing heat if fat begins to smoke, 8-10 min. Transfer roast to a large plate; set aside. Reduce heat to medium; add onion, carrot and celery to pot and cook, stirring occasionally, until beginning to brown, 6 to 8 minutes. Add garlic and sugar; cook until fragrant, about 30 seconds. Add chicken and beef broth and thyme, scraping bottom of pan with wooden spoon to loosen browned bits. Return roast and any accumulated juices to pot; add enough water to come halfway up sides of roast. Bring liquid to simmer over medium heat, then place large piece of foil over pot and cover tightly with lid; transfer pot to oven. Cook, turning roast every 30 min, until fully tender and meat fork/sharp knife easily slips in and out of meat, 3 1/2 to 4 hours.
3. When roast is almost tender add 8 medium carrots, sliced 1/2 in thick; and 1 1/2 lbs small red potatoes, quartered, to pot submerging them in liquid. Continue to cook until vegetables are almost tender, 20-30 min.
4. Transfer roast to carving board; tent with foil to keep warm. Allow liquid in pot to settle about 5 min., then use wide spoon to skim fat off surface; discard thyme sprig. Add salt and pepper to taste; boil over high heat until vegetables are fully tender, 5-10 min., Transfer vegetables to serving platter. Transfer roast to platter with vegetables.
5. I added about 1 T. of cornstarch (mixed with a little water) to liquid in pot to thicken it a little. Use like gravy.
Saturday, May 22, 2010
Spinach Dip
This is Zoila Schank's recipe for the dip that she brought to the piano recital.
Knorr Spinach Dip
1 pkg (10 oz.) frozen chopped spinach, thawed and squeezed dry
1 container (16 oz.) sour cream
1 cup Mayo
1 pkg Knorr Vegetable recipe mix
1 can (8 oz.) water chestnuts, drained and chopped (optional)--I left these out.
3 green onions, chopped (optional)--I usually use 4.
Combine all ingredients and chill about 2hrs.
Serve in a bread bowl with favorite dippers.
4 Cups Dip/Prep Time: 10 minutes/ Chill Time: 2hrs.
Knorr Spinach Dip
1 pkg (10 oz.) frozen chopped spinach, thawed and squeezed dry
1 container (16 oz.) sour cream
1 cup Mayo
1 pkg Knorr Vegetable recipe mix
1 can (8 oz.) water chestnuts, drained and chopped (optional)--I left these out.
3 green onions, chopped (optional)--I usually use 4.
Combine all ingredients and chill about 2hrs.
Serve in a bread bowl with favorite dippers.
4 Cups Dip/Prep Time: 10 minutes/ Chill Time: 2hrs.
Thursday, May 20, 2010
3 Month Supply
Once you have your list of dinners for the month you can create a master list of ingredients. This helps with planning a 3 month supply. I have mine figured using amounts for a 1 month, 2 month and 3 month supply. That way when there is a sale on something I use I know how much of it to buy. I use the money I have set aside for food storage. Happy Planning!
Friday, May 14, 2010
Friday, May 7, 2010
Raspberry Vinegar Spring Salad
Mixture of lettuce ( use iceberg, red leaf, romaine, green leaf) to fill a big bowl or a total of 2 heads of lettuce cleaned and chopped.
2 granny smith apples, peeled and diced
1 lb. bacon, cooked and crumbled (I usually buy the precooked bacon)
1/2 c craisins
4-6 green onions, chopped
1/2 c shredded parmesan cheese (not grated)
1 1/2 c sliced almonds (put on cookie sheet, spray with butter, sprinkle with sugar and bake at 325 til brown) (I never have much luck with this, so I buy a bag of salad accents)
Mix above salad ingredients well.
Dressing:
1 tsp ground mustard
1 tsp salt
1 c oil
1/4 c sugar
1/3- 1/2 cup raspberry vinegar (could sub. red wine vinegar)
2 T. poppy seeds
Put dressing ingredients in a blender and puree well. Stir in 2 T. Poppy seeds. Pour over salad before serving. Dressing will keep in fridge for up to 2 weeks.
*This is also really good with a rotisserie chicken cut up and tossed in.
2 granny smith apples, peeled and diced
1 lb. bacon, cooked and crumbled (I usually buy the precooked bacon)
1/2 c craisins
4-6 green onions, chopped
1/2 c shredded parmesan cheese (not grated)
1 1/2 c sliced almonds (put on cookie sheet, spray with butter, sprinkle with sugar and bake at 325 til brown) (I never have much luck with this, so I buy a bag of salad accents)
Mix above salad ingredients well.
Dressing:
1 tsp ground mustard
1 tsp salt
1 c oil
1/4 c sugar
1/3- 1/2 cup raspberry vinegar (could sub. red wine vinegar)
2 T. poppy seeds
Put dressing ingredients in a blender and puree well. Stir in 2 T. Poppy seeds. Pour over salad before serving. Dressing will keep in fridge for up to 2 weeks.
*This is also really good with a rotisserie chicken cut up and tossed in.
Monday, May 3, 2010
Chicken Wings
1 pkg chicken drumettes/wings
1/2 c flour
1/2 c cornstarch
3 eggs, beaten
Sauce:
1/2 c chicken broth
1/2 c vinegar
3/4 c sugar
1/2 c ketchup
Combine flour and cornstarch in flat pan. Dip wings in flour mix, then eggs and brown in pan with a little oil. Place in pan and pour sauce over all and bake 1 hour at 350, basting occasionally and turning.
I buy two packages of chicken wings, but I don't double the ingredients. The recipe makes enough for two packages.
*For chicken broth I buy the chicken broth granules. 1 tsp of granules in 1 cup of water makes 1 c chicken broth. I heat 1/2 c water in the microwave and add 1/2 tsp. granules.
1/2 c flour
1/2 c cornstarch
3 eggs, beaten
Sauce:
1/2 c chicken broth
1/2 c vinegar
3/4 c sugar
1/2 c ketchup
Combine flour and cornstarch in flat pan. Dip wings in flour mix, then eggs and brown in pan with a little oil. Place in pan and pour sauce over all and bake 1 hour at 350, basting occasionally and turning.
I buy two packages of chicken wings, but I don't double the ingredients. The recipe makes enough for two packages.
*For chicken broth I buy the chicken broth granules. 1 tsp of granules in 1 cup of water makes 1 c chicken broth. I heat 1/2 c water in the microwave and add 1/2 tsp. granules.
Wednesday, April 28, 2010
Pasta with Chicken and Squash
Click here for link to recipe
This sauce for this recipe has lots of fat. I usually cut the amount of heavy cream in half or you could use half and half cream instead of heavy cream. I only add a little bit of grated cheese to the cream instead of the full amount. Since we only eat this once a month, it's not so bad. I serve each part of this on separate plates so everyone can get what they want. If you left out the noodles and just ate the chicken and squash it would be healthier. Also I leave out the savory spice cause it's expensive.
Saturday, April 24, 2010
Chicken Fajitas Indoors (from America's Test Kitchen)
The smell of the chicken cooking is amazing!
Serves 4 to 6
1/3 cup lime juice (from 2 to 3 limes)
6 tablespoons vegetable oil
3 medium cloves garlic , minced or pressed through garlic press (about 1 tablespoon)
1 tablespoon Worcestershire sauce
1 1/2 teaspoons brown sugar
1 jalapeño chile , seeds and ribs removed, chile minced (I leave this out)
1 1/2 tablespoons minced fresh cilantro leaves
Table salt and ground black pepper
3 boneless, skinless chicken breasts (about 1 1/2 pounds), trimmed of fat, breasts pounded to 1/2-inch thickness
1 large red onion (about 14 ounces), peeled and cut into 1/2-inch-thick rounds (do not separate rings)
1 large red bell pepper (about 10 ounces), quartered, stemmed, and seeded
1 large green bell pepper (about 10 ounces), quartered, stemmed, and seeded
8 - 12 plain flour tortillas (6-inch)
1. In medium bowl, whisk together lime juice, 4 tablespoons oil, garlic, Worcestershire, brown sugar, jalapeño (optional), cilantro, 1 teaspoon salt, and 3/4 teaspoon pepper. Reserve 1/4 cup marinade in small bowl; set aside. Add another teaspoon salt to remaining marinade. Place chicken in marinade; cover with plastic wrap and refrigerate 15 minutes.
2. Adjust one oven rack to upper-middle position (about 8 inches from heating element) and second rack to lower-middle position; heat broiler.
3. Brush both sides of onion rounds and peppers with 2 tablespoons oil and season with salt and pepper. Arrange onion rounds and peppers (skin sides up) in single layer on rimmed baking sheet. Wrap tortillas securely in foil in two packets, each containing half of tortillas.
4. Remove chicken from marinade and pat dry with paper towels; discard marinade. Heat remaining 2 teaspoons oil in 12-inch nonstick or cast-iron skillet over medium-high heat until just beginning to smoke. Swirl oil to coat skillet, then arrange chicken smooth side down in skillet in single layer; cook without moving chicken, until well browned, about 3 minutes. Using tongs, flip chicken; continue to cook until second sides are well browned, about 2 minutes. Reduce heat to medium and continue to cook, turning chicken once or twice, until chicken is no longer pink when cut into with paring knife or instant-read thermometer inserted in thickest part registers 160 degrees, 3 to 5 minutes longer. Transfer chicken to large plate and let rest 5 minutes.
5. While chicken is cooking, place baking sheet with vegetables in oven on upper rack; place tortilla packets on lower rack. Broil vegetables until spottily charred and peppers are crisp-tender, 6 to 8 minutes. Using tongs, transfer peppers to cutting board. Flip onion rounds and continue to broil until charred and tender, 2 to 4 minutes longer. Turn off broiler and remove vegetables, leaving tortillas in oven until needed.
6. Separate onions into rings and place in medium bowl; slice bell peppers lengthwise into 1/4-inch strips and place in bowl with onions. Add 2 tablespoons reserved unused marinade to vegetables and toss well to combine. Slice chicken into 1/4-inch strips and toss with remaining 2 tablespoons reserved marinade in separate bowl; arrange chicken and vegetables on large platter and serve with warmed tortillas.
Per Serving:
Cal 410; Fat 19 g; Sat fat 2.5 g; Chol 570 mg; Carb 31 g; Protein 31 g; Fiber 3 g; Sodium 570 mg
Serves 4 to 6
1/3 cup lime juice (from 2 to 3 limes)
6 tablespoons vegetable oil
3 medium cloves garlic , minced or pressed through garlic press (about 1 tablespoon)
1 tablespoon Worcestershire sauce
1 1/2 teaspoons brown sugar
1 jalapeño chile , seeds and ribs removed, chile minced (I leave this out)
1 1/2 tablespoons minced fresh cilantro leaves
Table salt and ground black pepper
3 boneless, skinless chicken breasts (about 1 1/2 pounds), trimmed of fat, breasts pounded to 1/2-inch thickness
1 large red onion (about 14 ounces), peeled and cut into 1/2-inch-thick rounds (do not separate rings)
1 large red bell pepper (about 10 ounces), quartered, stemmed, and seeded
1 large green bell pepper (about 10 ounces), quartered, stemmed, and seeded
8 - 12 plain flour tortillas (6-inch)
1. In medium bowl, whisk together lime juice, 4 tablespoons oil, garlic, Worcestershire, brown sugar, jalapeño (optional), cilantro, 1 teaspoon salt, and 3/4 teaspoon pepper. Reserve 1/4 cup marinade in small bowl; set aside. Add another teaspoon salt to remaining marinade. Place chicken in marinade; cover with plastic wrap and refrigerate 15 minutes.
2. Adjust one oven rack to upper-middle position (about 8 inches from heating element) and second rack to lower-middle position; heat broiler.
3. Brush both sides of onion rounds and peppers with 2 tablespoons oil and season with salt and pepper. Arrange onion rounds and peppers (skin sides up) in single layer on rimmed baking sheet. Wrap tortillas securely in foil in two packets, each containing half of tortillas.
4. Remove chicken from marinade and pat dry with paper towels; discard marinade. Heat remaining 2 teaspoons oil in 12-inch nonstick or cast-iron skillet over medium-high heat until just beginning to smoke. Swirl oil to coat skillet, then arrange chicken smooth side down in skillet in single layer; cook without moving chicken, until well browned, about 3 minutes. Using tongs, flip chicken; continue to cook until second sides are well browned, about 2 minutes. Reduce heat to medium and continue to cook, turning chicken once or twice, until chicken is no longer pink when cut into with paring knife or instant-read thermometer inserted in thickest part registers 160 degrees, 3 to 5 minutes longer. Transfer chicken to large plate and let rest 5 minutes.
5. While chicken is cooking, place baking sheet with vegetables in oven on upper rack; place tortilla packets on lower rack. Broil vegetables until spottily charred and peppers are crisp-tender, 6 to 8 minutes. Using tongs, transfer peppers to cutting board. Flip onion rounds and continue to broil until charred and tender, 2 to 4 minutes longer. Turn off broiler and remove vegetables, leaving tortillas in oven until needed.
6. Separate onions into rings and place in medium bowl; slice bell peppers lengthwise into 1/4-inch strips and place in bowl with onions. Add 2 tablespoons reserved unused marinade to vegetables and toss well to combine. Slice chicken into 1/4-inch strips and toss with remaining 2 tablespoons reserved marinade in separate bowl; arrange chicken and vegetables on large platter and serve with warmed tortillas.
Per Serving:
Cal 410; Fat 19 g; Sat fat 2.5 g; Chol 570 mg; Carb 31 g; Protein 31 g; Fiber 3 g; Sodium 570 mg
Thursday, April 22, 2010
Week Four Menu
1. Lasagna
2. Sweet and Sour Chicken Wings
3. Pasta with Chicken and Squash (one of Scott's favorites)
4. Taco Soup
5. Indoor Chicken Fajitas (one of my favorites)
2. Sweet and Sour Chicken Wings
3. Pasta with Chicken and Squash (one of Scott's favorites)
4. Taco Soup
5. Indoor Chicken Fajitas (one of my favorites)
Wednesday, April 21, 2010
Smashed Red Potatoes
We love these!!!
2 lbs. red potatoes, unpeeled and scrubbed
Table salt
1 bay leaf
4 T. butter, melted and warm
½ c cream cheese (4 oz) room temp ( I like to use 6 oz. and you can use the 1/3 less fat cream cheese, it still tastes really good- just not as tangy)
1. Place potatoes in large saucepan and cover wit 1 in. cold water; add 1 tsp salt and bay leaf. Bring to a boil over high heat, then reduce heat to medium low and simmer gently until paring knife can be inserted into potatoes wit no resistance, 35-45 min. Reserve ½ c cooking water, then drain potatoes. Return to pot, discard bay leaf, and allow potatoes to stand in pot, uncovered, til surfaces are dry, about 5 min.
2. While potatoes dry, whisk melted butter and softened cream cheese in bowl until smooth and fully incorporated. Add ¼ c of reserved cooking water, ½ tsp pepper and ½ tsp salt. Using rubber spatula or back of large spoon, smash potatoes just enough to break skins. Fold in butter-cream cheese mix until most of liquid has been absorbed and chunks of potatoes remain. Add more cooking water 1 T. at a time as needed, until potatoes are slightly looser than desired (potatoes with thicken slightly with standing). Adjust seasonings with salt and pepper. Can make ahead and keep in crock pot on warm for up to 2 hours.
2 lbs. red potatoes, unpeeled and scrubbed
Table salt
1 bay leaf
4 T. butter, melted and warm
½ c cream cheese (4 oz) room temp ( I like to use 6 oz. and you can use the 1/3 less fat cream cheese, it still tastes really good- just not as tangy)
1. Place potatoes in large saucepan and cover wit 1 in. cold water; add 1 tsp salt and bay leaf. Bring to a boil over high heat, then reduce heat to medium low and simmer gently until paring knife can be inserted into potatoes wit no resistance, 35-45 min. Reserve ½ c cooking water, then drain potatoes. Return to pot, discard bay leaf, and allow potatoes to stand in pot, uncovered, til surfaces are dry, about 5 min.
2. While potatoes dry, whisk melted butter and softened cream cheese in bowl until smooth and fully incorporated. Add ¼ c of reserved cooking water, ½ tsp pepper and ½ tsp salt. Using rubber spatula or back of large spoon, smash potatoes just enough to break skins. Fold in butter-cream cheese mix until most of liquid has been absorbed and chunks of potatoes remain. Add more cooking water 1 T. at a time as needed, until potatoes are slightly looser than desired (potatoes with thicken slightly with standing). Adjust seasonings with salt and pepper. Can make ahead and keep in crock pot on warm for up to 2 hours.
Friday, April 16, 2010
Tex Mex Ravioli
Prep Time: 20 minutes
Cook Time: 50 minutes
Stand Time: 5 minutes
Yield: Makes 6 servings
Ingredients
* 1 (16-ounce) jar mild salsa
* 1 (10 3/4-ounce) can tomato puree
* 1/2 teaspoon ground cumin
* 1 (28-ounce) bag frozen cheese ravioli, unthawed
* 2 (19-ounce) cans black beans, rinsed and drained
* 1/2 cup chopped fresh cilantro
* 1 bunch green onions, thinly sliced
* 2 cups (8 ounces) shredded sharp Cheddar cheese
* 1 cup (4 ounces) shredded Monterey Jack cheese
Preparation
Combine first 3 ingredients. Pour 1/2 cup sauce mixture on the bottom of a lightly greased 2-quart oval or 11- x 7-inch baking dish. Top evenly with frozen cheese ravioli. Layer with black beans, chopped cilantro, green onions, and remaining sauce mixture; top evenly with shredded Cheddar and Monterey Jack cheeses.
Bake, covered with aluminum foil, at 350° for 45 minutes or until bubbly. Remove foil, and bake 5 more minutes. Let stand 5 minutes.
-Southern Living
Cook Time: 50 minutes
Stand Time: 5 minutes
Yield: Makes 6 servings
Ingredients
* 1 (16-ounce) jar mild salsa
* 1 (10 3/4-ounce) can tomato puree
* 1/2 teaspoon ground cumin
* 1 (28-ounce) bag frozen cheese ravioli, unthawed
* 2 (19-ounce) cans black beans, rinsed and drained
* 1/2 cup chopped fresh cilantro
* 1 bunch green onions, thinly sliced
* 2 cups (8 ounces) shredded sharp Cheddar cheese
* 1 cup (4 ounces) shredded Monterey Jack cheese
Preparation
Combine first 3 ingredients. Pour 1/2 cup sauce mixture on the bottom of a lightly greased 2-quart oval or 11- x 7-inch baking dish. Top evenly with frozen cheese ravioli. Layer with black beans, chopped cilantro, green onions, and remaining sauce mixture; top evenly with shredded Cheddar and Monterey Jack cheeses.
Bake, covered with aluminum foil, at 350° for 45 minutes or until bubbly. Remove foil, and bake 5 more minutes. Let stand 5 minutes.
-Southern Living
Monday, April 12, 2010
All-American Turkey PotpieI use turkey after Thanksgiving, but the rest of the time I use chicken.
Crust:
2 cups all-purpose flour
1/2 tsp salt
1/2 cup finely shredded cheddar cheese
2/3 c shortening
1 T. cold butter, cubed
3-4 T cold water
Filling:
1 cup diced peeled potatoes
1/2 cup thinly sliced carrots
1/3 cup chopped celery
1/4 cup chopped onion
1 garlic clove, minced
1 T. butter
1 cup chicken broth
2 T. all-purpose flour
1/2 c milk
1 1/2 cups cubed cooked turkey/chicken
1/2 cup frozen peas, thawed
1/2 cup frozen corn, thawed
1/2 tsp. salt
1/4 tsp. pepper
1. In a food processor, combine flour and salt; cover and pulse to blend. Add cheese; pulse until fine crumbs form. Add shortening and butter; pulse until coarse crumbs form. While processing, gradually add water until the dough forms a ball.
2. Divide dough in half with one ball lightly larger than the other; wrap in plastic wrap. Refrigerate for 30 minutes.
3. For filling, in a large saucepan, saute the potatoes, carrots, celery, onion, and garlic in butter for 5-6 minutes. Add broth; cover and cook for 10 minutes or until vegetables are tender.
4. In a small bowl, combine flour and milk until smooth. Gradually add to vegetable mixture. Bring to a boil; cook and stir for 2 minutes or until thickened. Add the remaining ingredients; simmer 5 minutes longer.
5. Roll out larger pastry ball to fit a 9-inch pie plate; transfer it to pie plate. Trim pastry even with edge. Pour hot turkey filling into crust. Roll out remaining pastry to fit top of pie; place over filling. Trim, seal and flute edges. Cut slits in top or make decorative cutouts in pastry.
6. Bake at 350 degrees for 35-45 minutes or until crust is light golden brown.
Wednesday, April 7, 2010
Brownies
Peanut Butter Toffee Cheesecake Brownies-you have to try these!
1 box (19.5 oz) fudge brownie mix
½ c vegetable oil
¼ cup water
2 eggs
1 (8 oz) Package cream cheese
1 (14 oz) can sweetened condensed milk
½ c creamy peanut butter
1 bag (8 oz) Heath milk chocolate toffee bits
1 c milk chocolate chips
3 T. whipping cream
Heat oven to 350°. Lightly spray a 13x9 inch pan with cooking spray.
In a medium bowl, stir brownie mix, oil, water and eggs 50 strokes with a spoon. Spread batter in pan; set aside.
In a large bowl, beat cream cheese with electric mixer on medium speed til fluffy. Add consensed milk and peanut butter; beat until smooth. Stir in 1 cup of toffee bits. Spoon mixture over batter; spread evenly.
Bake 30-40 minutes or until cheesecake layer is set and edges are light golden brown. Cool on cooling rack 30 minutes. Refrigerate 40 minutes.
In a small microwave safe bowl, microwave chocolate chips and cream uncovered 40-60 seconds or until chips are melted; stir until smooth. Spread over cheesecake layer. Sprinkle with remaining toffee bits. Cool completely for about 1 hour. Store covered in fridge.
Baked Ziti
Ingredients:
1 lb lean ground beef
1 medium onion, chopped
2 garlic cloves, minced
1 ¾ cups spaghetti sauce
1 can (14 ounces) diced tomatoes undrained
1 can (6 ounces) tomato paste
6 T. cup water
1 tablespoons minced fresh parsley
1 ½ tsp Worcestershire sauce
1 teaspoons dried basil
¾ teaspoons dried oregano, divided
8 oz uncooked rigatoni or uncooked medium tube pasta
1 carton (8 ounces) reduced-fat ricotta cheese (I can only find 16 oz cartons, so I freeze half for next time)
1 cup (4 ounces) shredded part-skim mozzarella cheese
1/4 cup grated Parmesan cheese, divided
1 egg light beaten
1/4 teaspoon salt
1/4 teaspoon pepper
Directions:
In a large saucepan, cook beef, onions and garlic over medium heat until meat is no longer pink; drain. Stir in spaghetti sauce, tomatoes, tomato paste, water, parsley, Worcestershire sauce, basil and 1 teaspoon oregano. Cover and simmer for 3 hours ( I just let mine cook while the pasta is cooking-about 10 min.), stirring occasionally. Cook pasta according to package directions; drain. In a bowl, combine ricotta, mozzarella, 2 T. Parmesan cheese, egg, salt and pepper.
In one greased 13-in. x 9-in. x 2-in. baking dishes coated with cooking spray, spread 1 cup of meat sauce. Layer a half of the pasta, 1/3 meat sauce and a half of the cheese mixture. Repeat layers of pasta, sauce and cheese mixture. Top with remaining sauce. Sprinkle with remaining Parmesan cheese and oregano. Cover and bake at 350° for 1 hour or until heated through.
*We eat half of this so I freeze half of this (don’t bake it) and use it another night.
1 lb lean ground beef
1 medium onion, chopped
2 garlic cloves, minced
1 ¾ cups spaghetti sauce
1 can (14 ounces) diced tomatoes undrained
1 can (6 ounces) tomato paste
6 T. cup water
1 tablespoons minced fresh parsley
1 ½ tsp Worcestershire sauce
1 teaspoons dried basil
¾ teaspoons dried oregano, divided
8 oz uncooked rigatoni or uncooked medium tube pasta
1 carton (8 ounces) reduced-fat ricotta cheese (I can only find 16 oz cartons, so I freeze half for next time)
1 cup (4 ounces) shredded part-skim mozzarella cheese
1/4 cup grated Parmesan cheese, divided
1 egg light beaten
1/4 teaspoon salt
1/4 teaspoon pepper
Directions:
In a large saucepan, cook beef, onions and garlic over medium heat until meat is no longer pink; drain. Stir in spaghetti sauce, tomatoes, tomato paste, water, parsley, Worcestershire sauce, basil and 1 teaspoon oregano. Cover and simmer for 3 hours ( I just let mine cook while the pasta is cooking-about 10 min.), stirring occasionally. Cook pasta according to package directions; drain. In a bowl, combine ricotta, mozzarella, 2 T. Parmesan cheese, egg, salt and pepper.
In one greased 13-in. x 9-in. x 2-in. baking dishes coated with cooking spray, spread 1 cup of meat sauce. Layer a half of the pasta, 1/3 meat sauce and a half of the cheese mixture. Repeat layers of pasta, sauce and cheese mixture. Top with remaining sauce. Sprinkle with remaining Parmesan cheese and oregano. Cover and bake at 350° for 1 hour or until heated through.
*We eat half of this so I freeze half of this (don’t bake it) and use it another night.
Sunday, April 4, 2010
Manicotti
1 pkg ground beef
1 clove garlic, minced
1 c cottage cheese
1/2 t salt
1/2 c real mayo
4 oz. mozzarella cheese
1 pkg manicotti shells, cooked and drained
1 jar pizza sauce
Brown beef and garlic. Drain off fat. Add cottage cheese, salt, mayo and cheese. Spoon filling into each shell and place in lightly oiled baking dish. Pour pizza sauce over top of filled shells and sprinkle with a little extra cheese. Cover with foil. Bake at 350 for 15 min. Then remove foil and bake for another 10 min.
1 clove garlic, minced
1 c cottage cheese
1/2 t salt
1/2 c real mayo
4 oz. mozzarella cheese
1 pkg manicotti shells, cooked and drained
1 jar pizza sauce
Brown beef and garlic. Drain off fat. Add cottage cheese, salt, mayo and cheese. Spoon filling into each shell and place in lightly oiled baking dish. Pour pizza sauce over top of filled shells and sprinkle with a little extra cheese. Cover with foil. Bake at 350 for 15 min. Then remove foil and bake for another 10 min.
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