When my parents celebrated their 40th wedding anniversary a couple of years ago, we decided to have a Hawaiian themed party. My mom has always wanted to go to Hawaii but has never been. I researched Hawaiian themed recipes and we had a fun time at our little luau. We enjoyed the recipes I found but this one we have continued to make over and over again. It is always enjoyed. It was originally posted as a kabob recipe but I have found it is much quicker and easier to make as a stir-fry and that is how we typically enjoy it now. The original recipe came from tablespoon.com.
Ingredients
2 lbs boneless, skinless chicken breasts
1 can pineapple chunks (reserve juice for sauce)
1 large red bell pepper, cut into 1 1/2 inch pieces
1 large orange bell pepper, cut into 1 1/2 inch pieces
1 large red onion, cut into 1 1/2 inch pieces
12 strips thick cut bacon
Hawaiian Sauce
1 1/2 cups pineapple juice
1 1/2 Tbsp cornstarch
1/2 cup brown sugar
2 Tbsp soy sauce
1/2 tsp salt
Instructions
Start by cooking the bacon into strips. Remove from pan and drain most of the grease. Cook the chicken until mostly done and remove from pan. Stir fry pineapple and veggies until nearly done and add the bacon and chicken back in.
On the stove, heat the Hawaiian sauce in a small saucepan until it starts to boil. Boil while stirring about 2 minutes. It should thicken. Remove from heat and serve next to the stir fry. Serve stir fry over white rice.
Kabobs: If you want to make this as a kabob recipe, just thread all of the main ingredients onto skewers and grill until done. I find they work best baked in the oven for a few minutes before finishing on the grill. Just lay skewers in the bottom of and over the sides of a roasting pan to pre-bake. This helps make sure the chicken is done before the veggies burn. Grill and then serve with the Hawaiian sauce.
Showing posts with label Main Dish. Show all posts
Showing posts with label Main Dish. Show all posts
Saturday, April 11, 2020
Santa Maria Grilled Tri-Tip
I never used to buy tri-tip because I had no idea how to cook it. I loved eating it but didn't know how to prepare it and cook it well. This is no longer the case. When I make this tri-tip recipe, my family tells me it's one of the best meals I make. They all love it and gobble it up. It's really not hard to make so if you need a little help on cooking tri-tip, try out this recipe. You won't regret it. I found the original recipe on Allrecipes.com. You can find the original recipe here: Santa Maria Grilled Tri-Tip Recipe
Ingredients
Dry Rub
2 teaspoons salt
2 teaspoons pepper
2 teaspoons garlic powder
1 1/2 tsp paprika
1 tsp onion powder
1 tsp rosemary (I grind mine with a mortar and pestle before I add it in. It adds better flavor)
1/4 tsp cayenne pepper
1 beef tri-tip roast (about 2 1/2 lbs)
Marinade
1/3 cup vegetable oil
1/3 cup red wine vinegar
4 cloves crushed garlic
1/2 tsp Dijon mustard (If you don't have this, that's okay. I've made it with and without Dijon)
Stir together dry ingredients in a bowl. Coat beef on all sides with spice mixture. Put beef into a glass dish. Cover the dish with plastic wrap and refrigerate for 4 hours.
Combine marinade and add to the glass dish. Turn beef to get marinade on all sides. Uncover and let sit at room temperature for 30 minutes. I often do the dry rub and marinade at the same time. It's probably better letting the dry rub sit on the meat for 4 hours before adding the marinade but if you're short on time, you can do both steps at once.
Cooking
I have a small rotisserie machine that I typically cook the tri-tip on. I cook a 2.5-3 lb tri-tip for 30-40 minutes until the center is about 140 degrees. Let rest for at least 10 minutes before cutting.
You can also pan fry this in a cast iron skillet or grill outside. Place meat on pre-heated grill or cast iron skillet. Brush with the garlic-vinegar mixture. Cook meat 4 minutes, flip and baste. Repeat the flip and baste process every 4 minutes until beef reaches an internal temperature of about 130-140 degrees. (I find that the 130 is a little too rare for our family). Let rest for at least 10 minutes before slicing.
Enjoy!
I often double or triple the dry seasoning so I have extra on hand when I want to make a tri-tip.
Trippled Dry Rub
2 Tbsp salt
2 Tbsp pepper
2 Tbsp garlic powder
4 1/2 tsp paprika
1 Tbsp onion powder
1 Tbsp rosemary (I grind mine with a mortar and pestle before I add it in. It adds better flavor)
3/4 tsp cayenne pepper
Ingredients
Dry Rub
2 teaspoons salt
2 teaspoons pepper
2 teaspoons garlic powder
1 1/2 tsp paprika
1 tsp onion powder
1 tsp rosemary (I grind mine with a mortar and pestle before I add it in. It adds better flavor)
1/4 tsp cayenne pepper
1 beef tri-tip roast (about 2 1/2 lbs)
Marinade
1/3 cup vegetable oil
1/3 cup red wine vinegar
4 cloves crushed garlic
1/2 tsp Dijon mustard (If you don't have this, that's okay. I've made it with and without Dijon)
Stir together dry ingredients in a bowl. Coat beef on all sides with spice mixture. Put beef into a glass dish. Cover the dish with plastic wrap and refrigerate for 4 hours.
Combine marinade and add to the glass dish. Turn beef to get marinade on all sides. Uncover and let sit at room temperature for 30 minutes. I often do the dry rub and marinade at the same time. It's probably better letting the dry rub sit on the meat for 4 hours before adding the marinade but if you're short on time, you can do both steps at once.
Cooking
I have a small rotisserie machine that I typically cook the tri-tip on. I cook a 2.5-3 lb tri-tip for 30-40 minutes until the center is about 140 degrees. Let rest for at least 10 minutes before cutting.
You can also pan fry this in a cast iron skillet or grill outside. Place meat on pre-heated grill or cast iron skillet. Brush with the garlic-vinegar mixture. Cook meat 4 minutes, flip and baste. Repeat the flip and baste process every 4 minutes until beef reaches an internal temperature of about 130-140 degrees. (I find that the 130 is a little too rare for our family). Let rest for at least 10 minutes before slicing.
Enjoy!
I often double or triple the dry seasoning so I have extra on hand when I want to make a tri-tip.
Trippled Dry Rub
2 Tbsp salt
2 Tbsp pepper
2 Tbsp garlic powder
4 1/2 tsp paprika
1 Tbsp onion powder
1 Tbsp rosemary (I grind mine with a mortar and pestle before I add it in. It adds better flavor)
3/4 tsp cayenne pepper
Monday, March 30, 2020
2 Hour Turkey
I've taken a LONG 7 year hiatus from this blog but was just reminded of it today and thought I'd add some more of my favorite recipes to share and be able to find later. Enjoy!
You know how turkeys usually take hours and hours to cook? This recipe shows you how to cook a turkey in 1.5-2 hours! It's amazing.
2 Hour Turkey
Clean your oven first. Seriously. It's no fun having the smoke alarm going off when it's freezing outside! The high heat will make any spatters in your oven smoke. I usually do the oven's clean cycle the day before I cook my turkey.
Ingredients:
1 turkey
2 1/2 tsp salt
1 1/2 tsp pepper
Preheat oven to 450 degrees F.
Dry turkey then rub spices all over turkey and inside before cooking. Cook turkey for 1 1/2 to 2 hours until heated to 160 degrees. Turn turkey around halfway through the time. You'll end up with a juicy, perfectly done turkey.
You know how turkeys usually take hours and hours to cook? This recipe shows you how to cook a turkey in 1.5-2 hours! It's amazing.
2 Hour Turkey
Clean your oven first. Seriously. It's no fun having the smoke alarm going off when it's freezing outside! The high heat will make any spatters in your oven smoke. I usually do the oven's clean cycle the day before I cook my turkey.
Ingredients:
1 turkey
2 1/2 tsp salt
1 1/2 tsp pepper
Preheat oven to 450 degrees F.
Dry turkey then rub spices all over turkey and inside before cooking. Cook turkey for 1 1/2 to 2 hours until heated to 160 degrees. Turn turkey around halfway through the time. You'll end up with a juicy, perfectly done turkey.
Monday, April 30, 2012
Fresh Burrito
I was at my friend, Kendall's, house for dinner a couple of weeks ago. She made these burritos for dinner and they were so delicious! In the past couple of weeks, I've probably eaten one of these burritos at least every other day. Once I cook the chicken, it lasts for about a week in the fridge. I can then throw together a burrito in about 3 minutes! Here's how to make it:
Shredded Chicken:
Add about 3 chicken breasts to your crock-pot with half a jar of salsa (I prefer the green salsa but use whatever you have) Great way to use up those jars of salsa that get opened and linger in the fridge once the chips are gone! Turn your crock-pot on high and cook until you can shred your chicken with a fork. Use a little for your burrito and store the rest in the fridge.
Organic, whole wheat burrito size tortilla
Shredded chicken, warmed up
Shredded cheese
Avocado
Lettuce
Tomato
Sour Cream
Warm your tortilla in a pan and flip. Make sure it stays soft and doesn't become crunchy. Remove and add a little of all of the above ingredients. Fold in sides and roll up. Eat immediately!! This burrito tastes so fresh and is so quick and easy to make.
Variation: My husband prefers to make chicken tacos. He heats up small corn tortillas, adds chicken and then tops it with pico de gallo. Also delicious!
Shredded Chicken:
Add about 3 chicken breasts to your crock-pot with half a jar of salsa (I prefer the green salsa but use whatever you have) Great way to use up those jars of salsa that get opened and linger in the fridge once the chips are gone! Turn your crock-pot on high and cook until you can shred your chicken with a fork. Use a little for your burrito and store the rest in the fridge.
Organic, whole wheat burrito size tortilla
Shredded chicken, warmed up
Shredded cheese
Avocado
Lettuce
Tomato
Sour Cream
Warm your tortilla in a pan and flip. Make sure it stays soft and doesn't become crunchy. Remove and add a little of all of the above ingredients. Fold in sides and roll up. Eat immediately!! This burrito tastes so fresh and is so quick and easy to make.
Variation: My husband prefers to make chicken tacos. He heats up small corn tortillas, adds chicken and then tops it with pico de gallo. Also delicious!
Thursday, April 5, 2012
Potato Soup
2 Tablespoons butter
1/2 cup onion, chopped
Melt butter in large saucepan. Add onion. Saute until translucent.
3 cups potatoes, diced
2 cups water or broth
1/2 teaspoon salt
1/4 teaspoon pepper
1/4 cup celery with leaves, chopped
1/2 cup carrots, chopped or shredded
1/8-1/4 teaspoon ground nutmeg, dried marjoram, celery salt, dried dill weed, or paprika
Add, cover and cook until vegetables are tender, about 15 minutes. For a creamier soup, remove some of the cooked potatoes, puree them and return to the saucepan.
2 cups milk
3 Tablespoons flour
Mix together until smooth. Add to soup and cook until thickened, stirring constantly. Garnish with fresh chopped parsley.
Optional additions: 1 cup cubed cooked ham ~ 1 cup shredded cheddar cheese ~ 1/2 lb. browned ground beef with 1/4 cup plain yogurt stirred in just before serving ~ substitute 2 cups corn for one of the cups of potatoes ~ dumplings: combine 1 large beaten egg, 1/2 cup flour and 2 Tablespoons milk, drop dough by teaspoons into simmering soup and simmer 5 more minutes.
1/2 cup onion, chopped
Melt butter in large saucepan. Add onion. Saute until translucent.
3 cups potatoes, diced
2 cups water or broth
1/2 teaspoon salt
1/4 teaspoon pepper
1/4 cup celery with leaves, chopped
1/2 cup carrots, chopped or shredded
1/8-1/4 teaspoon ground nutmeg, dried marjoram, celery salt, dried dill weed, or paprika
Add, cover and cook until vegetables are tender, about 15 minutes. For a creamier soup, remove some of the cooked potatoes, puree them and return to the saucepan.
2 cups milk
3 Tablespoons flour
Mix together until smooth. Add to soup and cook until thickened, stirring constantly. Garnish with fresh chopped parsley.
Wednesday, April 4, 2012
Huevos Rancheros
Eggs poached in tomato sauce.
Saute in skillet:
3 T. oil (I use lard)
1 green pepper, thinly sliced
1 large onion, chopped (I use 1/2)
2 cloves garlic, minced
Add:
2 large fresh tomatoes, finely chopped OR 2 c. stewed tomatoes, drained
1/2 c. tomato sauce (I use an 8 oz. can)
1/2 t. salt
1-2 T chili powder
1/2 t. cumin
1/2 t. oregano
Cook over medium heat 20 minutes, occasionally mashing tomatoes.
Break into hot sauce:
6 eggs
Cover eggs with:
6 slices mozzarella cheese
Cover skillet and poach eggs over low heat 3-5 minutes, or until as firm as desired. (I find it takes longer than that, and I'm not going for hard yolks either).
Serve with green salad and corn muffins. I serve it over rice.
Recipe from More-with-Less cookbook, page 152
Saute in skillet:
3 T. oil (I use lard)
1 green pepper, thinly sliced
1 large onion, chopped (I use 1/2)
2 cloves garlic, minced
Add:
2 large fresh tomatoes, finely chopped OR 2 c. stewed tomatoes, drained
1/2 c. tomato sauce (I use an 8 oz. can)
1/2 t. salt
1-2 T chili powder
1/2 t. cumin
1/2 t. oregano
Cook over medium heat 20 minutes, occasionally mashing tomatoes.
Break into hot sauce:
6 eggs
Cover eggs with:
6 slices mozzarella cheese
Cover skillet and poach eggs over low heat 3-5 minutes, or until as firm as desired. (I find it takes longer than that, and I'm not going for hard yolks either).
Serve with green salad and corn muffins. I serve it over rice.
Monday, March 26, 2012
Spaghetti
Cook 1/2 package of extra thin noodles.
Saute 1 chopped green pepper in lard, when mostly done add 1 lb. ground beef to brown. Then add:
4 cloves garlic, minced
grind pepper over all
1/2 tsp. ground cumin
1 tsp. dried basil
1-2 TBSP ground oregano
Salt
1 4oz. can mushroom pieces2 15oz. cans tomato sauce
Simmer, add to drained noodles, let sit for a bit for flavors to absorb.
Monday, March 5, 2012
Borscht
½ head cabbage, cut up
4 beets, in strips
2 big carrots, in strips
4 potatoes (often I use less or no potatoes)
1 lb. stew beef, cubed
1 onion, diced
1 small can tomato sauce (optional, I leave out)
1 tsp. each dried dill and parsley, use more if fresh
salt to taste
pepper - I use 1/8 - 1/4 tsp.
sour cream
Boil meat, add salt when it starts to boil (I use beef stock when I have it). When it’s almost done, add the potatoes and cook midway. Meanwhile in a different pan put oil (I use lard) and the beets and carrots cut into strips. Add ½ cup water and simmer until softer, continue watching and stirring. When halfway cooked, add onions and tomatoe sauce/paste and cook until almost soft. Then dump it all into the other pot of meat and potatoes and add cabbage. Let it all cook together until the cabbage is cooked. At the very end add the dill and/or parsley and black pepper, then let it simmer 5 minutes to get the full flavor. Serve with sour cream stirred in. It's delicious!
There are many, many ways to make Borscht. The above are the instructions I got from Russian friends. Other methods include: Put it all in the crock pot. ~ Simmer all the veggies together, then add cooked meat. ~ Simmer everything together except the beets, omit the carrots. Steam the beets, then add (I guess that's quicker? Beets do take a long time to soften). ~ Use ground beef instead of stew meat, make small meatballs with salt & pepper added, put these in at the end as they cook quickly. ~ Add diced tomatoes and garlic. ~ Use browned ground pork sausage instead of beef. ~
4 beets, in strips
2 big carrots, in strips
4 potatoes (often I use less or no potatoes)
1 lb. stew beef, cubed
1 onion, diced
1 small can tomato sauce (optional, I leave out)
1 tsp. each dried dill and parsley, use more if fresh
salt to taste
pepper - I use 1/8 - 1/4 tsp.
sour cream
Boil meat, add salt when it starts to boil (I use beef stock when I have it). When it’s almost done, add the potatoes and cook midway. Meanwhile in a different pan put oil (I use lard) and the beets and carrots cut into strips. Add ½ cup water and simmer until softer, continue watching and stirring. When halfway cooked, add onions and tomatoe sauce/paste and cook until almost soft. Then dump it all into the other pot of meat and potatoes and add cabbage. Let it all cook together until the cabbage is cooked. At the very end add the dill and/or parsley and black pepper, then let it simmer 5 minutes to get the full flavor. Serve with sour cream stirred in. It's delicious!
Wednesday, September 28, 2011
Chicken with Cucumbers
I know, it sounds weird! But, an abundance of cucumbers from my garden led me to a search for new recipes containing cucumbers. I was pleasantly surprised with the outcome of this one, and my husband liked it, too, which is amazing since he doesn't really care for raw cucumbers. It really is fresh-tasting, and the sauce is yummy. I would recommend using chicken stock instead of the granules and water as it adds a lot of flavor. I served it over orzo pasta. From tasteofhome.com.
1 broiler/fryer chicken (3-1/2 to 4 pounds), cut up
2 tablespoons canola oil
1/4 pound fresh mushrooms, sliced (I doubled this and still felt like it wasn't that much, but I love mushrooms)
1 garlic clove, minced
3 tablespoons all-purpose flour
1-3/4 cups water
1 tablespoon chicken bouillon granules
2 large cucumbers
1 cup (8 ounces) sour cream
Directions
In a large skillet over medium heat, brown chicken in oil. Remove chicken and set aside. To drippings, add mushrooms and garlic; saute 2 minutes. Stir in flour until mushrooms are coated. Gradually add water and bouillon; cook and stir over medium heat until bubbly.
Return chicken to the skillet; bring to a boil. Reduce heat; cover and simmer for 30 minutes, stirring occasionally. Meanwhile, slice one cucumber into thin slices; set aside. Peel remaining cucumber; slice in half lengthwise and remove seeds. Cut into 1-in. chunks. Add to skillet and simmer for 20 minutes or until chicken juices run clear.
Stir sour cream into sauce; heat through but do not boil. Garnish with reserved cucumber slices. Yield: 4-6 servings.
1 broiler/fryer chicken (3-1/2 to 4 pounds), cut up
2 tablespoons canola oil
1/4 pound fresh mushrooms, sliced (I doubled this and still felt like it wasn't that much, but I love mushrooms)
1 garlic clove, minced
3 tablespoons all-purpose flour
1-3/4 cups water
1 tablespoon chicken bouillon granules
2 large cucumbers
1 cup (8 ounces) sour cream
Directions
In a large skillet over medium heat, brown chicken in oil. Remove chicken and set aside. To drippings, add mushrooms and garlic; saute 2 minutes. Stir in flour until mushrooms are coated. Gradually add water and bouillon; cook and stir over medium heat until bubbly.
Return chicken to the skillet; bring to a boil. Reduce heat; cover and simmer for 30 minutes, stirring occasionally. Meanwhile, slice one cucumber into thin slices; set aside. Peel remaining cucumber; slice in half lengthwise and remove seeds. Cut into 1-in. chunks. Add to skillet and simmer for 20 minutes or until chicken juices run clear.
Stir sour cream into sauce; heat through but do not boil. Garnish with reserved cucumber slices. Yield: 4-6 servings.
Tuesday, August 23, 2011
Meatless Tacos
Another great way to use up the abundance of squash this time of year. My husband and I loved this. The jury was split as far as the kids were concerned, but hey, at least one of them liked it! I think other veggies would be good as well, such as chopped bell pepper, onion, garlic, etc.
3 T. olive or vegetable oil
1 cup cubed potatoes
2 cups cubed zucchini
1/2 cup corn
1/2 cup chopped tomatoes
1 tsp. chili powder
dash salt and pepper
12 taco shells
Toppings as desired: shredded cheese, chopped tomatoes, sour cream, green onion, chopped cucumber
Heat taco shells according to package directions.
Heat oil over med-hi heat. Saute potatoes for 8-10 minutes or until tender. Add zucchini during the last few minutes. Stir in remaining ingredients except toppings. Fill heated taco shells and top as desired.
3 T. olive or vegetable oil
1 cup cubed potatoes
2 cups cubed zucchini
1/2 cup corn
1/2 cup chopped tomatoes
1 tsp. chili powder
dash salt and pepper
12 taco shells
Toppings as desired: shredded cheese, chopped tomatoes, sour cream, green onion, chopped cucumber
Heat taco shells according to package directions.
Heat oil over med-hi heat. Saute potatoes for 8-10 minutes or until tender. Add zucchini during the last few minutes. Stir in remaining ingredients except toppings. Fill heated taco shells and top as desired.
Tuesday, March 22, 2011
Wild Rice Soup
This soup is amazingly yummy. It's hearty, healthy and has amazing flavors! My friend Tracey has made a variation of this soup that I've eaten in the past. I also found another recipe for wild rice soup online that looked really good. The following recipe is a combination of the two recipes and I've made it two times in the past three weeks. It comes together quickly, especially if you have cooked, frozen chicken pieces in the fridge. I love making this homemade wheat bread and serving it with the soup.
3 cups cooked wild rice
5 cups water (you can also start with one can of broth and then add enough water to equal 5 cups)
1 package frozen veggies (I use peas but you can use broccoli, or other veggies that you'd like)
1-2 medium carrots, shredded
2 teaspoons dried minced onion (or 1/2 cup chopped fresh onion)
1 can (10-3/4 ounces) condensed cream of chicken soup, undiluted
1 package (8 ounces) cream cheese, cubed (or 1 container Philadelphia cooking creme)
1 teaspoon curry powder
1 teaspoon mustard powder
1 teaspoon dried parsley
½ teaspoon black pepper
1 teaspoon mustard powder
1 teaspoon dried parsley
½ teaspoon black pepper
1 teaspoon salt
1 ½ cups cooked chicken
¼ cup slivered almonds, optional
Cook rice in a rice cooker or according to your normal method while assembling the rest of the recipe. In a large saucepan or slow-cooker add all ingredients. When rice is finished, add that as well. Cook until soup is hot and vegetables are cooked. Stir in almonds if desired. Yield: 8 servings
Tuesday, March 15, 2011
Sweet 'n' Sour Ribs
Tasty, easy to prepare ribs that cook up tender in the crock pot. Recipe serves 8.
3 to 4 pounds boneless country-style pork ribs
1 can (20 ounces) pineapple tidbits, undrained
2 cans (8 ounces each) tomato sauce
1/2 cup thinly sliced onion
1/2 cup thinly sliced green pepper
1/2 cup packed brown sugar
1/4 cup cider vinegar
1/4 cup tomato paste
2 tablespoons Worcestershire sauce
1 garlic clove, minced
Salt and pepper, to taste
Place ribs in an ungreased 5 quart slow cooker. In a bowl, combine the remaining ingredients; pour over the ribs. Cover and cook on low for 8-10 hours or until meat is tender. Thicken the sauce if desired.
I added a little bit of tangerine-clementine juice when I made this, as the tangy sweetness nicely complements the overall character of the dish and I substituted some low sodium teriyaki sauce for half of the Worcestershire sauce (out of necessity, as I ran out of Worcestershire sauce). Also, I used a 15 oz can of tomato sauce and a whole 5 oz can of tomato paste (it's only 1 tablespoon more than the recipe calls for). I also used an orange bell pepper instead of green, which makes the finished product just as flavorful but a little bit less colorful. To save time, I made the sauce the night before, so my actual morning preparation took less than 5 minutes.
Recipe from Taste of Home Winning Recipes.
3 to 4 pounds boneless country-style pork ribs
1 can (20 ounces) pineapple tidbits, undrained
2 cans (8 ounces each) tomato sauce
1/2 cup thinly sliced onion
1/2 cup thinly sliced green pepper
1/2 cup packed brown sugar
1/4 cup cider vinegar
1/4 cup tomato paste
2 tablespoons Worcestershire sauce
1 garlic clove, minced
Salt and pepper, to taste
Place ribs in an ungreased 5 quart slow cooker. In a bowl, combine the remaining ingredients; pour over the ribs. Cover and cook on low for 8-10 hours or until meat is tender. Thicken the sauce if desired.
I added a little bit of tangerine-clementine juice when I made this, as the tangy sweetness nicely complements the overall character of the dish and I substituted some low sodium teriyaki sauce for half of the Worcestershire sauce (out of necessity, as I ran out of Worcestershire sauce). Also, I used a 15 oz can of tomato sauce and a whole 5 oz can of tomato paste (it's only 1 tablespoon more than the recipe calls for). I also used an orange bell pepper instead of green, which makes the finished product just as flavorful but a little bit less colorful. To save time, I made the sauce the night before, so my actual morning preparation took less than 5 minutes.
Recipe from Taste of Home Winning Recipes.
Monday, March 7, 2011
Zesty Pecan Pasta
This turned out really yummy. The sauce reminds me a little of artichoke dip, and would be great even without the pecan topping, maybe as a side dish (served over the pasta). From Southern Living magazine.
1/2 cup finely chopped pecans
1/4 cup chopped fresh parsley
1 tsp. lemon zest
1 (12 oz) package linguine
1 (14 oz) can quartered artichoke hearts, drained (make sure they are NOT marinated)
1/2 cup freshly grated Parmesan
1 (3 oz) package cream cheese, softened
3 T. olive oil
2 garlic cloves (a litttle strong. One might be sufficient if you're not a huge garlic fan)
1/2 tsp. freshly ground pepper
salt to taste
1. Heat pecans in a medium nonstick skillet over medium-low heat, stirring often, 5-7 min. or until lightly toasted and fragrant. Remove from skillet. Let cool 5 min. Stir together pecans, parsley and zest.
2. Cook pasta according to package directions; drain, reserving 1/4 cup cooking liquid.
3. Process artichoke hearts and next 5 ingredients in food processor or blender until smooth, stopping to scrape down sides as needed. Add 1/4 cup reserved cooking liquid. Pulse 3-4 times until smooth. Toss with hot cooked pasta; season with salt to taste. Top each serving with pecan mixture.
1/2 cup finely chopped pecans
1/4 cup chopped fresh parsley
1 tsp. lemon zest
1 (12 oz) package linguine
1 (14 oz) can quartered artichoke hearts, drained (make sure they are NOT marinated)
1/2 cup freshly grated Parmesan
1 (3 oz) package cream cheese, softened
3 T. olive oil
2 garlic cloves (a litttle strong. One might be sufficient if you're not a huge garlic fan)
1/2 tsp. freshly ground pepper
salt to taste
1. Heat pecans in a medium nonstick skillet over medium-low heat, stirring often, 5-7 min. or until lightly toasted and fragrant. Remove from skillet. Let cool 5 min. Stir together pecans, parsley and zest.
2. Cook pasta according to package directions; drain, reserving 1/4 cup cooking liquid.
3. Process artichoke hearts and next 5 ingredients in food processor or blender until smooth, stopping to scrape down sides as needed. Add 1/4 cup reserved cooking liquid. Pulse 3-4 times until smooth. Toss with hot cooked pasta; season with salt to taste. Top each serving with pecan mixture.
Sunday, March 6, 2011
Chinese Chicken Morsels
Yum! The marinade for this is so delicious, and unique. My only change would be to use a little less lemon if you're using bottled juice. If using fresh, the entire amount would probably be OK. Also, I don't know what cut of "dark chicken" the authors used, but I used thighs, and they just don't cut into "cubes"! :) Mine turned out more like little piles, but were still so tender and juicy. I'm a big dark chicken meat fan! But these would be great with white meat, too. From Once a Month Cooking cookbook.
1 lb. boneless, skinless dark chicken
1/2 c. lemon juice
1/4 c. soy sauce
1/4 c. Dijon mustard
2 tsp. vegetable oil
1/4 tsp. cayenne pepper (gives it a tasty kick without being too spicy for my little ones)
1 c. uncooked rice (Jasmine is perfect for this)
Cut chicken into 1 inch cubes.
In medium bowl, mix next 5 ingredients. Place chicken pieces in marinade and refrigerate, covered, for several hours, or freeze in large ziploc for later use.
Remove chicken from marinade, reserving marinade. Place chicken cubes about 1 inch apart on broiler pan sprayed with Pam. Broil 4-5 inches from heat for 7 minutes.
Brush with marinade. Turn chicken cubes and broil another 4 minutes.
Meanwhile, prepare rice according to package directions.
Heat remaining marinade (I boiled mine a few minutes to sort of sterilize it). Serve chicken and marinade over rice. Makes 4-5 servings.
1 lb. boneless, skinless dark chicken
1/2 c. lemon juice
1/4 c. soy sauce
1/4 c. Dijon mustard
2 tsp. vegetable oil
1/4 tsp. cayenne pepper (gives it a tasty kick without being too spicy for my little ones)
1 c. uncooked rice (Jasmine is perfect for this)
Cut chicken into 1 inch cubes.
In medium bowl, mix next 5 ingredients. Place chicken pieces in marinade and refrigerate, covered, for several hours, or freeze in large ziploc for later use.
Remove chicken from marinade, reserving marinade. Place chicken cubes about 1 inch apart on broiler pan sprayed with Pam. Broil 4-5 inches from heat for 7 minutes.
Brush with marinade. Turn chicken cubes and broil another 4 minutes.
Meanwhile, prepare rice according to package directions.
Heat remaining marinade (I boiled mine a few minutes to sort of sterilize it). Serve chicken and marinade over rice. Makes 4-5 servings.
Wine Poached Chicken
I was a little disappointed by this. The flavor of the wine just didn't infuse the chicken as much as I was hoping, and the sauce is so thin it's hard to get much with each bite. Maybe thicken it (the sauce) with corn starch at the end? It is lowfat, though, and very quick and easy. From Simply Colorado cookbook.
4 boneless skinless chicken breast halves
1/3 lb. fresh mushrooms, sliced
1/2 tsp. salt
1/2 tsp. dried tarragon leaves (which I didn't have, thyme made a nice substitute)
1/4 tsp. pepper
2 T. fresh parsley, chopped
3/4 c. dry white wine
Saute mushrooms over medium heat until just starting to cook down. Add chicken to skillet; sprinkle evenly with salt, tarragon, pepper and parsley. Pour wine over chicken. Cover and simmer for 15 min. or until chicken is tender. Serve with sauce left from skillet. Serves 4.
4 boneless skinless chicken breast halves
1/3 lb. fresh mushrooms, sliced
1/2 tsp. salt
1/2 tsp. dried tarragon leaves (which I didn't have, thyme made a nice substitute)
1/4 tsp. pepper
2 T. fresh parsley, chopped
3/4 c. dry white wine
Saute mushrooms over medium heat until just starting to cook down. Add chicken to skillet; sprinkle evenly with salt, tarragon, pepper and parsley. Pour wine over chicken. Cover and simmer for 15 min. or until chicken is tender. Serve with sauce left from skillet. Serves 4.
Sunday, February 27, 2011
Smoked Monte Cristos
A FAST, easy lunch or dinner that everyone in my family really enjoyed, even my picky 4 year old. The blackberry preserves sounded weird to me but were surprisingly complementary! From Southern Living magazine.
4 T. whole grain mustard (Dijon works in a pinch)
8 honey-wheat bread slices
1/2 lb. thinly sliced smoked deli turkey
4 (1 oz.) Swiss or mozzarella cheese slices
2 large eggs
1/3 cup milk
2 T. butter
2 T. blackberry preserves
1 T. powdered sugar (optional)
1. Spread mustard over 1 side of each bread slice. Layer 4 bread slices, mustard sides up, with turkey and cheese slices. Top with remaining bread slices, mustard sides down.
2. Whisk together eggs and milk in a shallow dish. Dip both sides of each sandwich into egg mixture.
3. Melt 1 T. butter in a large nonstick skillet over medium heat; cook 2 sandwiches in skillet 3-4 minutes on each side or until lightly browned. Repeat procedure with remaining butter and sandwiches. Serve immediately with blackberry preserves. Dust with powdered sugar, if desired.
4 T. whole grain mustard (Dijon works in a pinch)
8 honey-wheat bread slices
1/2 lb. thinly sliced smoked deli turkey
4 (1 oz.) Swiss or mozzarella cheese slices
2 large eggs
1/3 cup milk
2 T. butter
2 T. blackberry preserves
1 T. powdered sugar (optional)
1. Spread mustard over 1 side of each bread slice. Layer 4 bread slices, mustard sides up, with turkey and cheese slices. Top with remaining bread slices, mustard sides down.
2. Whisk together eggs and milk in a shallow dish. Dip both sides of each sandwich into egg mixture.
3. Melt 1 T. butter in a large nonstick skillet over medium heat; cook 2 sandwiches in skillet 3-4 minutes on each side or until lightly browned. Repeat procedure with remaining butter and sandwiches. Serve immediately with blackberry preserves. Dust with powdered sugar, if desired.
Sunday, January 16, 2011
French Dip Roast
My whole family loved this, including my 1 and 4 year old daughters! I think they like the dipping element.
from Patti Boston, out of the Fix-it and Forget-it Cookbook
1 large onion, sliced (fine without it for onion-haters)
3 lb. beef bottom roast (fat trimmed, if desired)
1/2 cup dry white wine, or water
1 pkg. dry au jus gravy mix
2 cups beef broth
1. Place onion, if using, in slow cooker. Add roast.
2. Combine wine and gravy mix. Pour over roast.
3. Add enough broth to cover roast.
4. Cover, cook on high 5-6 hours, or low 10-12 hours.
5. Remove meat from liquid. Let stand 5 min. before slicing thinly across the grain. Serve on Kaiser or French rolls with au jus on the side.
from Patti Boston, out of the Fix-it and Forget-it Cookbook
1 large onion, sliced (fine without it for onion-haters)
3 lb. beef bottom roast (fat trimmed, if desired)
1/2 cup dry white wine, or water
1 pkg. dry au jus gravy mix
2 cups beef broth
1. Place onion, if using, in slow cooker. Add roast.
2. Combine wine and gravy mix. Pour over roast.
3. Add enough broth to cover roast.
4. Cover, cook on high 5-6 hours, or low 10-12 hours.
5. Remove meat from liquid. Let stand 5 min. before slicing thinly across the grain. Serve on Kaiser or French rolls with au jus on the side.
Tuesday, December 14, 2010
Slow Cooker Orange Chicken
As a mom of young children, I LOVE using my slow cooker, but sometimes the recipes all start tasting the same! I found this refreshingly different one on kraft.com. Of course it doesn't have the breading of traditional orange chicken but it does come out with a nice caramelized finish. My two daughters even liked it!
Prep: 10 min. Total: 8 hours 10 min.
8 small boneless skinless chicken thighs (1 lb)
3 Tbsp. flour
1/3 cup orange marmalade
1/3 cup barbecue sauce
2 Tbsp. soy sauce
1 Tbsp. grated fresh gingerroot (I used 1 tsp. ground ginger)
Toss chicken with flour in slow cooker.
Stir in all remaining ingredients; cover with lid.
Cook on low 6-8 hours or high 3-4 hours. Serve over rice. Makes 4 servings.
Prep: 10 min. Total: 8 hours 10 min.
8 small boneless skinless chicken thighs (1 lb)
3 Tbsp. flour
1/3 cup orange marmalade
1/3 cup barbecue sauce
2 Tbsp. soy sauce
1 Tbsp. grated fresh gingerroot (I used 1 tsp. ground ginger)
Toss chicken with flour in slow cooker.
Stir in all remaining ingredients; cover with lid.
Cook on low 6-8 hours or high 3-4 hours. Serve over rice. Makes 4 servings.
Wednesday, October 20, 2010
Satay Chicken Pasta Salad
This is a Pampered Chef recipe which I originally tasted at one of their cooking shows. It is a great main dish for summer because of all the fresh veggies available, but really yummy anytime. It's a good potluck dish, too.
8 oz. uncooked bowtie pasta (I've also subbed penne or angel hair)
1 cup Asian vinaigrette salad dressing (I especially like Ken's brand)
2 Tbsp. Pampered Chef Asian seasoning mix (or 1 1-in. piece peeled fresh gingerroot, finely grated; 2 garlic cloves, pressed; 1/4 tsp. cayenne pepper)
2 Tbsp. peanut butter
2 medium carrots, peeled
1 medium red bell pepper
1/2 cup dry-roasted peanuts
1 cup lightly packed fresh basil
3 cups diced cooked chicken (about 1 lb.)
Add'l chopped peanuts, if desired
1. Cook pasta according to package directions, drain and rinse under cold running water. Transfer to large mixing bowl and set aside.
2. Meanwhile, for dressing, combine vinaigrette, seasoning mix (or gingerroot, garlic and cayenne) and peanut butter in small bowl. Whisk well and set aside.
3. Cut carrots into julienne strips. Cut bell pepper lengthwise into 1/4-inch strips. Cut carrot and pepper strips crosswise into 1-in. pieces. Finely chop peanuts and basil.
4. Add chicken, carrots, bell pepper, peanuts, basil and dressing to pasta; mix well. Garnish with add'l chopped peanuts if desired.
If I have shelled edamame on hand, I'll throw that in (cooked) as well. Everyone in my family likes this, even my 3 and 1 year old daughters!
8 oz. uncooked bowtie pasta (I've also subbed penne or angel hair)
1 cup Asian vinaigrette salad dressing (I especially like Ken's brand)
2 Tbsp. Pampered Chef Asian seasoning mix (or 1 1-in. piece peeled fresh gingerroot, finely grated; 2 garlic cloves, pressed; 1/4 tsp. cayenne pepper)
2 Tbsp. peanut butter
2 medium carrots, peeled
1 medium red bell pepper
1/2 cup dry-roasted peanuts
1 cup lightly packed fresh basil
3 cups diced cooked chicken (about 1 lb.)
Add'l chopped peanuts, if desired
1. Cook pasta according to package directions, drain and rinse under cold running water. Transfer to large mixing bowl and set aside.
2. Meanwhile, for dressing, combine vinaigrette, seasoning mix (or gingerroot, garlic and cayenne) and peanut butter in small bowl. Whisk well and set aside.
3. Cut carrots into julienne strips. Cut bell pepper lengthwise into 1/4-inch strips. Cut carrot and pepper strips crosswise into 1-in. pieces. Finely chop peanuts and basil.
4. Add chicken, carrots, bell pepper, peanuts, basil and dressing to pasta; mix well. Garnish with add'l chopped peanuts if desired.
If I have shelled edamame on hand, I'll throw that in (cooked) as well. Everyone in my family likes this, even my 3 and 1 year old daughters!
White Pizza
Yum! Something a little different, and incredibly fast.
1 prepared pizza crust
2 cloves garlic, minced
2 c. shredded mozzarella cheese, divided
1/2 c. grated Parmesan or Romano cheese, divided
2 tomatoes, thinly sliced
pepperoni slices if desired
seasonsed salt to taste
Place pizza crust on a lightly greased pizza pan or baking stone; bake at 425 degrees until dough rises, about 3-5 minutes. Spread garlic over crust; sprinkle with 1/2 of the cheeses. Arrange tomato and pepperoni slices on top; sprinkle with remaining cheese and seasoned salt. Bake at 425 for 8-10 minutes.
1 prepared pizza crust
2 cloves garlic, minced
2 c. shredded mozzarella cheese, divided
1/2 c. grated Parmesan or Romano cheese, divided
2 tomatoes, thinly sliced
pepperoni slices if desired
seasonsed salt to taste
Place pizza crust on a lightly greased pizza pan or baking stone; bake at 425 degrees until dough rises, about 3-5 minutes. Spread garlic over crust; sprinkle with 1/2 of the cheeses. Arrange tomato and pepperoni slices on top; sprinkle with remaining cheese and seasoned salt. Bake at 425 for 8-10 minutes.
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