Friday, December 4, 2009
1 cup celery, chopped
4 green onions, chopped
1 11oz can mandarin oranges, drained
1 avocado, cut into chunks
1 apple, diced
1/4cup dried currents or raisins
1/2cup dried cranberries
1/4cup sliced almonds, candied (combine almonds with 3T sugar in fry pan and cook
until sugar melts and coats almonds, cool on aluminum foil and break apart)
1/2c crumbled blue cheese (may be served on the side for those who like it)
Dressing (Or use Paul Newman’s Balsamic Dressing or Ken’s brand Creamy Balsamic dressing))
2T balsamic vinegar
Thursday, December 3, 2009
3 cups flour
2 cups sugar
½ lb butter
t almond extract
Mix together butter, sugar and extract.
Add beaten egg (save some to brush on top for golden brown finish)
Add flour to form dough
Put dough in ungreased pan. 9-12” or 2 rounds
Mix the reserved 1 tsp of beaten egg with 1 tsp of water, and brush over dough.
Decorate with sliced almonds, if desired.
Bake at 350°F for 25-40 minutes or until done (firm to the touch).
This is a dense cake, but should be soft on the inside and hard on the outside, but not too hard
THIS RECIPE ALSO SOUNDS GOOD:
4 c. flour
2 c. sugar
1 lb. butter
1 can almond filling
Cream together sugar and softened butter, then add egg and stir. Add flour a little at a time; stir well. Use 2 pans (11 x 7 x 1 1/2) and divide the batter into fourths. Use 1/4 of the batter in the bottom of each pan. Spread 1/2 can of almond filling in each pan then add another fourth of the batter over that. (May help to press the dough flat in your hands, then press in pan.)
Beat an egg and brush some on top. May also add some sliced almonds. Bake at 350 degrees for about 45 minutes until golden brown on top. Cut into pieces while still warm.
Friday, November 13, 2009
This is the dessert I served at the baby shower. It is so easy and delicious...and it makes your whole house smell yummy!
Friday, October 30, 2009
Friday, October 23, 2009
2 cups whole wheat flour
1 cup all-purpose flour
2 tsp baking soda
1 tsp salt
1/2 tsp baking powder
2/3 cup oil
1 3/4 cup sugar
2 cups mashes bananas (about 4)
chopped nut and chocolate chips optional
Mix the dry ingredients. In a separate bowl, mix the oil and sugar, adding the eggs. Add the dry to the wet alternately with the bananas. Spread in 2 greased loaf pans and bake at 350 for 55-65 minutes.
Thursday, October 15, 2009
2 pkg active dry yeast
1 3/4 c warm water
1/2 c sugar
1 t salt
1/4 c butter, melted and cooled
1 egg, beaten
2 1/4 c whole wheat flour
2 1/2 c all-purpose flour
1/4 c melted butter additional, if desired
In a large bowl, dissolve yeast in warm water, let stand until bubbly, about 10 minutes.
Mix sugar, salt, butter, egg, and whole wheat flour in mixer. Stir in all-purpose flour, 1/2 cup at a time, until dough pulls away from the sides of the bowl. Knead until smooth and elastic, about 8-10 minutes. Cover with damp cloth and let rise in a warm place until doubled, about 1 hour.
Punch down dough, cover, and let rise until doubled again, about 30 minutes.
Grease 2 dozen muffin cups. Punch down dough, and divide into 2 equal portions. Roll each into a 6x14” rectangle, and cut rectangle into twelve 1x7” strips. Roll strips up into spirals, and place into muffin cups. Brush tops with melted butter. Let rise uncovered in a warm place about 45 minutes, or until doubled in bulk.
Preheat oven to 400. Bake for about 10 minutes, or until golden brown. Remove from oven, and brush again with melted butter.
Tuesday, September 29, 2009
Ok, whenever I have made cornbread, it's always been the Marie Callendar's mix...which I always thought was good, until now. I don't think I am ever going back to it. And the Honey Butter...wow! I got this recipe off of the mykitchencafe blog and it's super easy. So here it is...
1/2 c. cornmeal
1 1/2 c. flour
2/3 c. sugar
1 Tbsp. baking powder
1/2 tsp. salt
1/3 c. oil
3 Tbsp. butter, melted
2 eggs, beaten
1 1/4 c. milk
Preheat oven to 350 degrees.
Mix all the dry ingredients. Make a well in the center and add oil, butter, eggs, and milk. Stir until just mixed, batter will be runny. Pour into a greased 8x8 baking dish and cook for 35-40 min.
2 sticks butter, softened
1/2 c. honey
1/2 c. marshmallow fluff
Whip all ingredients together with an electric mixer and serve at room temperature. Can also be refrigerated and softened. This does make a lot, so think about halving it if you don't need very much.
Friday, September 25, 2009
16oz. sour cream
1/4 c. chopped green onion
8 + oz. Monterrey Pepper Jack cheese, shredded
12 + oz. Colby, shredded
2 t. cumin
1 pkg. Enchilada powder
8 oz. tomato sauce
1 c. water
1 pkg. burrito size tortillas
Mix 1st five ingredients (set aside additional cheese for topping). Spoon in tortilla, roll up, place seam side down in greased pan. Set aside. For sauce, bring last three ingredients to boil, let simmer for 10 min. Taste, and add Tobasco, more tomato sauce, salt, etc. Pour over burritos. Bake 20 min @ 350. Top with more cheese and bake an additional 5 min, till cheese melts. Let stand 10 minutes before serving. Serve with sour cream if desired.
2 cans black beans
1/2 large red onion
1 green bell pepper
1 T minced garlic
1 T red wine vinegar
1 T Tobasco
1 T cumin
(topping: chopped sweet Vidalia onions)
Blend all but the beans in a blender until very smooth, add to beans and cook 8 hours on low in crockpot. Top with chopped sweet Vidalia onions.
1/2 green bell pepper, chopped
1/2 red bell pepper, chopped
salt, pepper, butter, and Tobasco to taste
Saturday, August 1, 2009
PREHEAT oven to 350º F.
COMBINE flour, cocoa, baking soda and salt in medium bowl. Beat butter, granulated sugar, brown sugar and vanilla extract in large mixer bowl until creamy. Add eggs, one at a time, beating well after each addition. Gradually beat in flour mixture. Stir in chunks. Drop by rounded tablespoon onto ungreased baking sheets.
BAKE for 9 to 11 minutes or until cookies are puffed and centers are set but still soft. Cool on baking sheets for 2 minutes; remove to wire racks to cool completely.
Tuesday, July 28, 2009
2 cups flour
2 teaspoons baking powder
1/4 teaspoon baking soda
1/4 teaspooon salt
3/4 cup sour cream
2 large eggs
1 teaspoon vanilla
1 stick butter, melted and cooled
1 and 1/2 cups blueberries, (frozen is fine)
1 cup powdered sugar
2-3 tablespoons lemon juice
Monday, July 27, 2009
16 ounces bowtie pasta, cooked al dente
Tuesday, July 7, 2009
Notes: You'll be done in minutes if you have a free standing mixer.
1/2 cup very warm water, plus more later
1 tablespoon active dry yeast (I like SAF yeast)
2 tablespoons honey
1 tablespoon olive oil, plus more for coating
1 and 1/4 teaspoons salt
1 and 1/2 cups all purpose flour
1 and 1/2 cups whole wheat flour (I like Prairie Gold and King Arthur)
In a small bowl, combine water, yeast, and just a drop of the honey. Stir to dissolve. Let stand for
Punch down dough and divide into four equal portions. Roll each portion into a circle. If it shrinks back too much, let the dough rest for five minutes. It's much easier to handle four smaller (about 6-8 inch) pizzas on the grill. Brush both sides of the dough lightly with olive oil.
Notes: This makes enough sauce for the grilled pizza, but if you ever wanted to bake your pizza, I'd double this recipe.
1 tablespoon olive oil
1 fat clove garlic, minced or 1/2 teaspoon garlic powder
generous pinch crushed red pepper flakes
1 (14 ounce) can Italian style diced tomatoes, undrained
1/2 teaspoon sugar
1/8 teaspoon salt
1/4 teaspoon pepper
In a small saucepan, heat olive oil over medium high heat. Add garlic and saute for 30 seconds. Add tomatoes with their juices and all other ingredients. Bring to a boil, reduce heat and simmer for 10 minutes, or until juices are thick. At this point you will have a chunky sauce. You can take a hand held potato masher or fork and mash it down a little bit for a semi chunky sauce, or use an immersion blender (or transfer to a regular blender) to make it smooth, if you prefer.
Pepperoni for the kids
She used about 1 and 1/4 cups mozzarella plus 1/2 cup Parmesan for all the pizzas
Roasted Red Peppers
crushed red pepper flakes
Friday, June 12, 2009
Monday, June 8, 2009
2-28 oz cans diced tomatoes
Salt and Pepper
3 stalks celery, diced
3 carrots, diced
1 yellow onion, diced
4+ cloves garlic, minced
2 cans chicken broth
2 bay leaves
Bunches of fresh basil
dash of cayenne pepper
Preheat oven to 450 degrees. Strain the diced tomatoes, reserving the juices, and spread onto a baking sheet, season with salt and pepper, drizzle with 1/4 cup EVOO. Roast until caramelized, about 15 minutes.
Meanwhile, in a saucepan, heat about 1/2 cup EVOO over medium heat. Add the celery, carrot, onion, and garlic, cook until softened, about 10 minutes. Add the broth and tomato juice. Add the roasted chopped canned tomatoes when finished roasting. Add the bay leaves, cayenne, and basil. Simmer until vegetables are tender, about 15-20 minutes. Add more fresh basil, puree with a hand held immersion blender until smooth. Add 1/2 cup+ heavy cream. Serve with crusty sourdough bread from San Francisco!
1 cup water
1 cup mashed bananas
1 cup mini chocolate chips
Mix ingredients 30 sec. on low, then 2 min on medium. Pour into cupcake papers and bake at 350 for about 15 minutes.
I frosted them with chocolate butter cream made of butter, cocoa, vanilla, powdered sugar and milk.
Banana Split Cupcake Variation
(This is the original recipe)
Make cupcakes as above, only add 1 cup chopped, drained maraschino cherries.
1 cup marshmallow creme
1 tsp. shortening
1 1/2 cups vanilla frosting
Mix all ingredients, frost, drizzle with 1/2 cup melted chocolate chips and top with a cherry.
Friday, May 29, 2009
Tuesday, May 19, 2009
2 kiwis, peeled and diced
2 Golden Delicious apples - peeled, cored and diced
8 ounces raspberries
1 pound strawberries
2 tablespoons white sugar (I leave this out)
1 tablespoon brown sugar (I leave this out)
3 tablespoons fruit preserves, any flavor
10 (10 inch) flour tortillas
butter flavored cooking spray
2 cups cinnamon sugar (I use less)
1. In a large bowl, thoroughly mix kiwis, Golden Delicious apples, raspberries, strawberries, white sugar, brown sugar and fruit preserves. Cover and chill in the refrigerator at least 15 minutes.
Thursday, May 14, 2009
1 16-ounce package coleslaw
Friday, May 8, 2009
1/2 cup lemon juice
Fresh Basil - a handful from the garden
1/2 cup white wine vinegar
1 Tablespoon garlic
salt & pepper to taste
1 Tablespoon sugar
1 package good season Italian Dressing Mix
1/4-1/2 cup EVOO
Combine everything except the EVOO in a food processor or hand blender. Then add the EVOO - serve over your favorite salad - sooooo yummy!
Tuesday, May 5, 2009
I've tried many recipes - this is the best I have found
2 cups flour
1/2 tsp. soda
2 tsp. baking powder
1 tsp. salt (scant)
Mix dry ingredients. Than cut in 1/4 cup crisco with your fingers until it is crumbly.
Add 1 cup buttermilk and mix GENTLY with your fingers - do not over mix.
Turn out on floured surface and pat into a flat round - do not roll or overwork the dough. (Dough will be a little sticky and hard to work with - butter your hands and just pat it together - it will work) Cut into circles and place in greased dish. Brush with melted butter. Bake at 450 for 12-15 minutes. I double the recipe for our family
TIPS - I've done a lot of research on biscuits and here are general tips that apply to all biscuit making:
1. Work everything by hand and with your hands
2. Don't over work the dough - the less you touch it, the lighter they will be
3. Biscuits must touch each other in the pan to rise properly.
4. It is OK to eat as many as you want - they are so delicious
Wednesday, April 29, 2009
I got this recipe from another mom at our "Mommy and Me" class. She kept raving about it so I finally asked for the recipe and tried them today. They are so delicious...and healthy! I actually had all the ingredients, except the wheat germ, so I used wheat bran instead and it worked great. I also eliminated the cranberries and nuts. This mom was telling me that sometimes she grates carrots or zucchini and throws it in instead of the cranberries, nuts, etc. You can pretty much do anything with this recipe. Have fun with it!
Sunday, April 26, 2009
Thursday, April 16, 2009
This is a dense, heaver cake - full of orange flavor
3 cups flour
1/2 tsp. salt
1 tsp. baking soda
1 tsp. vanilla
8 oz. butter
1 1/2 cup sugar
3 large eggs
1 cup sour cream
1/2 cup fresh orange juice
3 tablespoons fresh orange zest
Preheat oven to 350, prepare 2 round pans by greasing them and dusting with flour.For the cake, begin by creaming together the sugar and butter. Slowly add the sour cream, eggs and vanilla until thoroughly combined. In a separate bowl, sift together the dry ingredients. Slowly add dry ingredients, mix until smooth. Add orange juice and zest, mix to combine. Place into prepared pans. Bake for about 25-30 minutes or until cakes test done.
Fluffy Orange Frosting
1 TB cornstarch
1/2 cup fresh orange juice
1/4 cup sugar
1 TB butter
1 tsp. orange zest
1 1/4 cups cold heavy (whipping) cream
1 tsp. vanilla
2 TB powdered sugar
Dissolve the cornstarch in the orange juice in a small saucepan. Stir in the sugar and butter and cook over low heat until the sugar dissolves and the butter melts. Increase the heat and boil the mixture for 1 minute, stirring constantly. Stir in the orange zest. Cover and refrigerate until thick and cold.
When the sauce is chilled, beat it and the cream together on high speed until the mixture begins to thicken. Add the vanilla and powdered sugar and continue beating until firm peaks form.
Spread in between the layers of cake and all the sides.
Note - next time, I would double the frosting recipe - I like to have a generous amount to work with and lick and this was just enough to lightly cover the cake.
Monday, April 6, 2009
Thursday, April 2, 2009
|3/4||cup sour cream|
|1/2||cup butter, softened|
|1 1/2||cups all-purpose flour|
|2||tablespoons orange juice|
|1/2||teaspoon baking soda|
|3||cups powdered sugar|
|1/3||cup butter, softened|
|2||to 3 tablespoons orange juice|
|1||tablespoon freshly grated orange peel, if desired|
Heat oven to 375°F. Combine sugar, sour cream and 1/2 cup butter in large bowl. Beat at medium speed, scraping bowl often, until creamy. Add all remaining bar ingredients; continue beating until well mixed.
Spread batter into greased 13x9-inch baking pan. Bake for 17 to 22 minutes or until toothpick inserted in center comes out clean. Cool completely.
Meanwhile, combine powdered sugar and 1/3 cup butter in large bowl. Beat at medium speed, scraping bowl often, until creamy. Continue beating, gradually adding enough orange juice for desired frosting consistency.
Spread frosting over cooled bars. Sprinkle with orange peel, if desired. Cut into bars.
2 cup flour
3/4 cup brown sugar
1/4 cup white sugar
1/2 tsp. salt
1 tsp. nutmeg
2 tsp. baking powder
1/2 tsp. soda
1 cup buttermilk
1/2 cup oil
Mix dry ingredients, mix wet ingredients, then combine and spread in a 9x13 greased pan. Top with topping and swirl a knife through the layers a few times. Bake at 350 for 25 minutes.
1 cup brown sugar
1/4 cup flour
1 TB cinnamon
1/4 cup butter
cut ingredients together and sprinkle over cake batter.
Monday, March 30, 2009
Grilled Curry Chicken with Spinach-Coconut Rice
1 1/2 c plus 2 T canola oil, divided
2 T smooth peanut butter
2 T chopped cilantro
1 T salt
1 T curry powder
2 t minced ginger
1 t tamarind concentrate (hard to find, I usually just omit)
5 t minced garlic, divided
4 boneless, skinless chicken
1 can (13oz) unsweetened coconut milk
3 c jasmine rice
2 large onions, sliced
1 1/2 lb fresh baby spinach, cleaned
Salt to taste
Lime wedges and cilantro for garnish
In blender combine 1 1/2 c oil, pb, cilantro, salt, curry, ginger, tamarindo, and 3 t garlic, until smooth. Place chicken in resealable plastic bags and pour in marinade. Refrigerate overnight.
Remove chicken from marinade, pour marinade liquid into small sauce pan and boil until reduced by half. Grill (or broil) chicken, 12-14 min, turning once. Let stand for 5 minutes before slicing into strips. Serve with sauce on side. (I usually pour some sauce over the chicken slices before serving to get more good saucy flavor.
Meanwhile, pour coconut milk into large measuring cup. Add enough cold water to make 6 cups, bring to boil in sauce pan. Stir in rice and return to boil. Reduce heat, cover, and simmer until liquid is absorbed, about 15 minutes. Let stand 5 minutes. (I do this all in my rice cooker, it's fine).
Heat remaining oil in large nonstick skillet. Add onions and saute’ until softened, 4-5 minutes. Add remaining garlic, spinach, and 2 T water. Cover and simmer until spinach wilts, about 3 minutes. Season with salt. Stir into rice; toss to combine (I don't do this, cause some wimpy people are scared by spinach and delicious grilled onions, so I dish them separately).
Garnish with lime wedges and cilantro sprigs.
Wednesday, March 18, 2009
- 1 1/2 cups sweetened shredded coconut
- 1/2 cup (1 stick) unsalted butter, room temperature, plus more for pan
- 1 1/2 cups all-purpose flour (spooned and leveled), plus more for pan
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup sugar
- 3 large eggs
- 1 cup sour cream
- 1 can (20 ounces) crushed pineapple, drained well
- Preheat oven to 350 degrees. Spread coconut on a rimmed baking sheet. Bake until lightly toasted, tossing occasionally, 6 to 10 minutes; set aside. Butter and flour a 9-by-5-inch (8-cup) loaf pan; set aside. In a medium bowl, whisk together flour, baking soda, and salt; set aside.
- Using an electric mixer on high speed, beat butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Reduce speed to low, and alternately add flour mixture in three parts and sour cream in two, beginning and ending with flour mixture. Mix just until combined (do not overmix).
- Using a rubber spatula, fold pineapple and 1 cup coconut into batter. Spoon into prepared pan, and smooth top; sprinkle with remaining 1/2 cup coconut. Bake until a toothpick inserted in center comes out clean, 65 to 70 minutes (cover pan with foil halfway through). Let cake cool in pan 15 minutes. Remove from pan, and transfer to a wire rack to cool completely.
Monday, March 16, 2009
This is by far the BEST homemade wheat bread I have ever tasted! The liquid lecithin and wheat gluten can be found at Lassen's or another health food store. We got our dough enhancer from Emergency Essentials. The amounts of lecithin, gluten, and enhancer can be played with to obtain your preferred texture.
2 cups flour
Saturday, March 7, 2009
2 tsp. yeast
2 tsp. sugar
4 cups flour
1 tsp. salt
1/2 cup olive oil
1 1/2 cup warm water
Dissolve yeast in water and sugar. Add remaining ingredients and kneed 5 minutes. Let rise 1 hour, punch down, then rise 30 more minutes. Divide dough in half and roll out on floured surface and top with sauce and toppings. Bake between 400-450 degrees until done. Makes 2 pizzas.
Quick and delicious pizza sauce
1 - 15 oz can tomato sauce
1- 6 oz can tomato paste
sprinkle of sugar
dash of cayenne pepper
mix together and add to pizza
Friday, March 6, 2009
- 4 cups KELLOGG'S® RICE KRISPIES® Cereal
- 8 graham crackers, whole pieces
- 3 1/2 cups miniature marshmallows
- 1 (12 ounce) package semi-sweet chocolate morsels
- 2/3 cup light corn syrup
- 3 tablespoons margarine or butter
- 1/2 cup crunchy peanut butter
- Coat 13x9x2-inch dish with cooking spray. Place 6 whole pieces graham crackers in single layer in bottom. Cut remaining piece to fit in bottom. Sprinkle marshmallows evenly over crackers.
- Place dish in preheated 400 degree oven. Watch carefully and remove dish when marshmallows have puffed but not browned. Let cool
- In a large double boiler, over low heat, melt together chocolate morsels, corn syrup and margarine. Remove from heat. Stir in peanut butter until smooth. Stir in cereal until well coated. Spread cereal mixture evenly over marshmallows. Cover and refrigerate about 1 hour or until firm. Cut and store in airtight container in refrigerator.
Saturday, February 14, 2009
4-6 Tbsp. honey
1/3 c. lime juice
1 Tbsp. chili powder
1/2 tsp. garlic powder
1 lb. chicken, cooked and shredded
8-10 flour tortillas
1 lb. monterey jack cheese, shredded
16 oz. green enchilada sauce
1 c. (approx.) heavy cream
Mix the first four ingredients and add the shredded chicken. Let marinate for at least a half hour. Mix the green sauce and the cream together. Use as much or as little cream you like according to taste. Spread approx. 1/2 cup of sauce on the bottom of a 9x13 baking dish. Fill the tortillas with the chicken, cheese, a scoop of sauce, and roll up. Pour the remaining sauce on top and sprinkle with the remaining cheese. Bake at 350 degrees for approx. 30 min. until brown and crispy on top.
Tuesday, February 10, 2009
Sunday, February 8, 2009
Thursday, February 5, 2009
1 cup orange juice (I use fresh)
1/2 cup fresh lime juice
1/4 cup vinegar
Bonless pork chops - 1" thick (can use bone in)
1 tablespoon black pepper
2 tablespoons kosher salt
1 1/2 teaspoons ground cumin
t tsp. cinnamon
1 tablespoon garlic powder
1 tablespoon onion powder
1 tablespoon dried oregano
3 tablespoons canola oil
1/4 cup chopped red onion
2 cloves garlic, chopped
sprinkle of Jamacain Jerk Seasoning
Mix all the marinade ingredients and add the pork. I marinade overnight so the citrus really penetrates. Then grill the pork chops - yummmmm
Coconut Mango Rice
1 tablespoon butter
1 large sweet onion (such as Vidalia )
2 minced garlic cloves
1 1/2 cups long-grain rice (I use basimati)
14 ounces unsweetened coconut milk
2 cups water
1 teaspoon salt
1/2 teaspoon curry powder
2 mangos finly chopped
1 sweet red pepper diced
1 green onion, chopped
2 tablespoons lime juice or lemon juice, freshly squeezed
1/2 cup coriander leaves, coarsely chopped (optional)
In a large saucepan, melt butter over medium heat. Add sweet onion and garlic and cook until softened, about 5 minutes. Add rice and stir until grains are coated with butter. Shake can of coconut milk; add to rice along with water, salt and curry. Cover and bring mixture to a boil. Stir and reduce heat to low; Simmer, covered, for 20 minutes.
After rice has cooked 20 minutes, stir in mango, lime juice, red pepper and green onion. Cover, remove from heat and let stand for 5 minutes to warm mango.
Wednesday, February 4, 2009
1-2 lbs. fresh green beans, washed and stems removed, and steamed, (we like them still crisp)
(dip in ice water to keep bright color)
1/4 c balsamic vinegar (or red wine vinegar would work too)
1/2 tsp salt
1/2 tsp dijon mustard
3/4 c extra virgin olive oil
2 tsp shallots, minced
freshly ground black pepper, to taste
Briefly mix vinegar, salt, and mustard, I just whisk with a fork. Slowly add the oil in stream, whisking. Taste to adjust salt and add more oil or vinegar if needed. Add the shallots and pepper. Toss in a bowl with steamed green beans for about 30 seconds. Royce used to hate green beans, but this recipe totally converted him, now it's his favorite vegetable!
Tuesday, February 3, 2009
"Hawaiian BBQ Chicken"
This is one of my favorite recipes. We eat this at least twice a month and since there is only two of us, I get to enjoy the leftovers for lunch for several days. It is really good served with rice. I don't have a picture right now, but the next time we have it I will take one then.
6 chicken thighs
1 Cup pineapple juice
2 cans pineapple chunks, (these are the small cans, or just use one large can) use the juice from these for the above 1 cup of pineapple juice
1/2 Cup brown sugar
2 Tablespoons soy sauce
2 cloves garlic
1 teaspoon fresh ginger, or dried if you don't have fresh
Marinate the chicken thighs with the rest of the ingredients for at least 30 minutes in the refrigerator, I marinate for a least two hours in a zip-lock bag.
Place thighs, marinade including the pineapple chunks, in a baking pan and cook for 45 minutes at 350 degrees. Turn heat to broil and broil for an additional 5 minutes until the skin is crispy.
Remove the chicken from the pan and set aside. Put the pan on the stove and make a Rue, (flour and water mix) add this to the sauce and stir until thickened.
Top the chicken with some of the gravy and use the rest of the gravy for rice.
Don't do what I did. This is pretty embarrassing; I used to have this huge blue glass pan that I would cook this recipe in. Not thinking, I put the "glass pan" on the stove (not a good idea) to mix the Rue in when the pan exploded. I had blue glass all over the kitchen!
4 chicken breast
2 T butter
1 clove garlic, crushed (I used 2)
2 tsp soy sauce
2 tsp flour
1/2 c. cream or millk, slightly whipped ( I didn't slightly whip)
salt & pepper to taste
juice of 1 lemon
Brown the chicken in the butter and garlic til white (about 5-6 minutes per side). Add the lemon juice, soy sauce, and seasonings. Lower heat to simmer, cover and cook 25 minutes. When done, remove chicken pieces to a separate plate and add to the skillet the cream/milk, stirring constantly, then the flour, still stirring. Replace the chicken in the skillet and let simmer another few minutes.
Wednesday, January 21, 2009
This is my children's favorite dinner! I got the recipe from an old Lion House cook book. Where it calls for cooked chicken, I sometimes substitute (cover your ears, Amanda) canned chicken from Costco. It still tastes really yummy. I also sprinkle fried onions on top before baking to give it some extra pizazz. The recipe doesn't call for this, but we like to serve it over rice.
Sunday, January 18, 2009
This Garlic Cheese Bread is so good!!! This picture really doesn't do it justice. It tastes really similar to the garlic bread served at a restaurant called The Smoke House. The Kraft cheese powder it calls for is a little hard to find (I found it on Amazon). If you can't find it, just use the cheese packet that comes in the Kraft Mac n Cheese box...it works just as well. Sorry, I don't have any measurements or exact cooking times because I just estimate each time I make it.
1 loaf of french bread (or any kind you like, also works well with baguettes)
Kraft Mac n Cheese Cheese Topping
Preheat the oven to 400 degrees. Line a cookie sheet with foil. Slice the bread and spread a generous amount of butter. First sprinkle the garlic powder, then the cheese topping (generously), and top with some parmesan. Bake in the oven 5-10 min. til crusts are as crispy or soft as you like. Then turn the broiler on high and cook til somewhat melted and browned (if you like). Serve immediately.
After spicing up jarred sauce for years, I figured it was time to see if homemade sauce was really worth the time. After making this, my family and I all decided that yes, homemade sauce is definitely worth the time.
3 Tbsp. Olive Oil
2 c. onion, chopped
1 1/2 lbs ground beef (I use 2 lbs)
4 tsp. chopped garlic
1 6oz. can tomato paste
3/4 tsp. kosher salt
2 tsp. dried oregano
2 tsp. dried basil
1 tsp. dried thyme
1 14oz. can diced tomatoes (I use Italian style)
1 28oz. can crushed tomatoes
1 carton fresh mushrooms (optional)
1 1/2 c. water
1 tsp. chicken base, granules, or 1 bouillon cube
1 tsp. beef base, granules, or 1 bouillon cube
1 Tbsp. sugar
1/2 c. cooking red wine (I use a little more than 1/4 c.)
1 bay leaf
2 Tbsp. unsalted butter (optional)
Heat Olive Oil over med/hi heat. Saute onion until translucent and slightly browned. Add garlic and stir constantly for 1 min. Add beef and cook; drain. Add tomato paste and spices and cook for 1 min. stirring until combined. Add diced and crushed tomatoes, water, chicken & beef base, sugar, and wine. Stir until combined then add the bay leaf. Bring to a boil then reduce to low and simmer for 1 hour, stirring occasionally. After simmering for an hour, add the butter, stirring until melted and combined.
6 tablespoons unsalted butter, softened
1 1/2 cups confectioners' sugar
3/4 cup Marshmallow Fluff
1 1/2 tablespoons heavy cream
Beat filling ingredients until fluffy. Transfer to a pastry bag fitted with a "filling" tip. Insert the tip of the pastry bag about 1/2 inch deep into each cupcake; squeeze lightly to fill with cream. Top with chocolate glaze
Saturday, January 17, 2009
Thursday, January 15, 2009
I got this recipe from Ryan's mom since it was one that he loves, and now it's one of our family favorites.
1 head of chopped lettuce
3 boiled chicken breasts, shredded or cubed
fried won ton skins (I use about 1/4 of a package, cutting the squares into thirds before frying)
chopped green onion
2 Tbsp sugar
1 tsp salt
1/4 cup oil
1 Tbsp Accent (I leave this out a lot of the time)
1/2 tsp pepper
3 Tbsp vinegar
1 Tbsp sesame oil
Combine dressing ingredients in a jar and shake well. Pour over salad.
Serve with fresh pineapple and Hawaiian bread.
Wednesday, January 14, 2009
Paula Dean has GREAT Lava Cake too....
6 (1-ounce) squares bittersweet chocolate
2 (1-ounce) squares semisweet chocolate
10 tablespoons (1-1/4 stick) butter
1/2 cup all-purpose flour
1-1/2 cups confectioner's sugar
3 large eggs
3 egg yolks
1 teaspoon vanilla extract
2 tablespoons orange liqueur
Preheat oven to 425 degrees.
Grease 6 (6-ounce) custard cups. Melt the chocolates and butter in the microwave or in a double boiler. Add the flour and sugar to chocolate mixture. Stir in the eggs and yolks until smooth. Stir in the vanilla and orange liqueur. Divide the batter evenly among the custard cups. Place in the oven and bake for 14 minutes. The edges should be firm but the center will be runny. Run a knife around the edges to loosen and invert onto dessert plates.
Tuesday, January 13, 2009
3 cans (10 each) regular size biscuits
1 c. sugar
2 tsp. cinnamon
1 c. brown sugar
1 stick butter
Preheat oven to 325 degrees. Mix the cinnamon and sugar together in a bowl. Cut each biscuit into fourths. Roll each piece in the cinnamon/sugar mixture (you can do a bunch at a time). Layer pieces in a greased bundt pan. Melt the butter and brown sugar together in a pan and pour over the biscuits. Bake for 35 min. Pull apart pieces and enjoy!