Ingredients:
2 lbs small red potatoes, scrubbed and quartered
1/3 C butter
2 T fresh garlic, minced
2 T parsley
1 T rosemary
1 tsp thyme
1 tsp seasoned salt
1 tsp paprika
Instructions:
- Preheat oven to 425*
- Combine the ingredients in a small bowl. Mix well.
- Place the potatoes in an 8" square baking dish.
- Pour mixed ingredients over the potatoes and stir well.
- Bake for about 25 minutes, until potatoes are soft.
Sunday, August 28, 2011
HEARTY CHICKEN PIE
Ingredients:
1 can 10 1/2 oz. chicken broth
1 1/3 C water
1 C medium carrots, thinly sliced
1 1/2 C red potatoes, scrubbed and diced
2 T olive oil
2 C mushrooms, quartered
1/4 C onion, chopped coarsley
1 C frozen peas and corn
1/3 C flour
1 package refrigerated pie crust (2 crusts, one for the bottom and top each)
2 1/2 C cooked chicken, chopped or diced.
Instructions:
- Combine chicken broth and 1 cup water, carrots and potatoes in a medium saucepan. Bring to a boil. Reduce heat and simmer until tender, around 10 minutes.
- Preheat oven to 425*. Heat oil in a large skillet. Add mushrooms and onion. Cook, stirring once in a while, until the veggies are softened.
- Stir in the broth mixture, peas and corn. Bring to a boil again.
- Meanwhile, whisk the remaining water and flour until smooth. Fold flour mixture into veggie mixture. Bring to a boil again, until thickened. Remove from heat.
- Unroll the pie crust onto a floured round casserole dish.
- Stir the chicken into the veggie mix and pour into the casserole dish.
- Place the other pie crust over the filling. Trim and edge.
- Back until filling is bubbling and crust is browned, about 20 minutes.
1 can 10 1/2 oz. chicken broth
1 1/3 C water
1 C medium carrots, thinly sliced
1 1/2 C red potatoes, scrubbed and diced
2 T olive oil
2 C mushrooms, quartered
1/4 C onion, chopped coarsley
1 C frozen peas and corn
1/3 C flour
1 package refrigerated pie crust (2 crusts, one for the bottom and top each)
2 1/2 C cooked chicken, chopped or diced.
Instructions:
- Combine chicken broth and 1 cup water, carrots and potatoes in a medium saucepan. Bring to a boil. Reduce heat and simmer until tender, around 10 minutes.
- Preheat oven to 425*. Heat oil in a large skillet. Add mushrooms and onion. Cook, stirring once in a while, until the veggies are softened.
- Stir in the broth mixture, peas and corn. Bring to a boil again.
- Meanwhile, whisk the remaining water and flour until smooth. Fold flour mixture into veggie mixture. Bring to a boil again, until thickened. Remove from heat.
- Unroll the pie crust onto a floured round casserole dish.
- Stir the chicken into the veggie mix and pour into the casserole dish.
- Place the other pie crust over the filling. Trim and edge.
- Back until filling is bubbling and crust is browned, about 20 minutes.
CHEDDAR APPLE QUESADILLA - August 18
Ingredients:
1 granny smith apple, cored and thinly sliced.
4 small tortillas
1 C shredded monterey jack cheese
butter
Instructions:
- Preheat a skillet over medium heat.
- Spread a tiny bit of butter on one side of each tortilla. Place a tortilla on the skillet. Place 1/2 apples and 1/2 cheese on top. Top with another tortilla.
- Let the cheese melt long enough to so the apples start to stick to it. Turn the tortilla in a very swift movement. Don't hesitate or the loose apples will fall out and you'll have a mess.
- Warm the quesadills until all the cheese is melted. Remove to a plate and cut up like a pizza.
- Repeat with the other tortilla.
1 granny smith apple, cored and thinly sliced.
4 small tortillas
1 C shredded monterey jack cheese
butter
Instructions:
- Preheat a skillet over medium heat.
- Spread a tiny bit of butter on one side of each tortilla. Place a tortilla on the skillet. Place 1/2 apples and 1/2 cheese on top. Top with another tortilla.
- Let the cheese melt long enough to so the apples start to stick to it. Turn the tortilla in a very swift movement. Don't hesitate or the loose apples will fall out and you'll have a mess.
- Warm the quesadills until all the cheese is melted. Remove to a plate and cut up like a pizza.
- Repeat with the other tortilla.
Thursday, August 18, 2011
RASPBERRY LEMON MUFFINS - August 17
Ingredients:
paper muffin liners
2 C flour
1 1/2 tsp baking powder
1/2 tsp ground cinnamon
1/2 tsp salt
2 large eggs
1 C whole milk, don't use skim or lowfat, and especially not soy
2/3 C canola or corn oil
1 1/3 C firmly packed light brown sugar
2 tsp grated lemon zest
2 Tbl fresh lemon juice
1 tsp vanilla
1/4 tsp almond extract
1 C fresh or frozen raspberries
Instructions:
- Preheat the oven to 350*
- Stir together the flour, baking powder, cinnamon and salt. Set aside.
- Whisk together, by hand, the eggs and milk until blended.
- Add the oil, brown sugar, lemon zest, lemon juice, vanilla and extract. Whisk just until blended.
- Add the dry ingredients and stir with a rubber spatula just until moistened. Do not overmix.
- Fold in the raspberries gently.
- Spoon the batter into 12 muffin cups leaving about 1/4" empty near the rim.
- Bake until toothpick comes out clean, about 25 minutes, unless you are using frozen raspberries. If so, add 5-10 more minutes.
- Let these muffins cool for about 15 minutes before serving, the raspberry filling is very hot.
These keep well in the refrigerator for a few days.
paper muffin liners
2 C flour
1 1/2 tsp baking powder
1/2 tsp ground cinnamon
1/2 tsp salt
2 large eggs
1 C whole milk, don't use skim or lowfat, and especially not soy
2/3 C canola or corn oil
1 1/3 C firmly packed light brown sugar
2 tsp grated lemon zest
2 Tbl fresh lemon juice
1 tsp vanilla
1/4 tsp almond extract
1 C fresh or frozen raspberries
Instructions:
- Preheat the oven to 350*
- Stir together the flour, baking powder, cinnamon and salt. Set aside.
- Whisk together, by hand, the eggs and milk until blended.
- Add the oil, brown sugar, lemon zest, lemon juice, vanilla and extract. Whisk just until blended.
- Add the dry ingredients and stir with a rubber spatula just until moistened. Do not overmix.
- Fold in the raspberries gently.
- Spoon the batter into 12 muffin cups leaving about 1/4" empty near the rim.
- Bake until toothpick comes out clean, about 25 minutes, unless you are using frozen raspberries. If so, add 5-10 more minutes.
- Let these muffins cool for about 15 minutes before serving, the raspberry filling is very hot.
These keep well in the refrigerator for a few days.
BAKED EGGS WITH TOMATOES AND CREAM - August 16
You will need some small dishes, like ramekins for this recipe. If you have the jumbo sized muffin pans, that works too.
Ingredients:
2 Tbl unsalted butter, plus some for coating the dishes
2 tomatoes, chopped
1/2 C chopped fresh basil
1/4 C chopped fresh parsley
1 tsp salt
touch of pepper
4 large eggs
4 tsp heavy whipping cream
4 tsp parmesan cheese
Instructions:
- Put the oven rack in the middle of the oven and preheat to 350*
- Coat the ramekins with a generous amount of butter
- Stir together tomatoes, basil, parsley, 1/2 tsp salt, and dash of pepper. Divide evenly among the ramekins.
- Cut the butter into small pieces and sprinkle evenly into the ramekins over the tomatoe mixture.
- Break an egg into each ramekin, sprinkline the remaining salt and pepper on top.
- Drizzle each egg with 1 tsp of the cream.
- Arrange the ramekins on a baking sheet lined with aluminum foil.
- Bake until egg whites are opaque and the yolks have firm edges and are soft in the middle, probably around 15 minutes.
- Remove from oven and sprinkle with parmesan cheese and serve warm.
Ingredients:
2 Tbl unsalted butter, plus some for coating the dishes
2 tomatoes, chopped
1/2 C chopped fresh basil
1/4 C chopped fresh parsley
1 tsp salt
touch of pepper
4 large eggs
4 tsp heavy whipping cream
4 tsp parmesan cheese
Instructions:
- Put the oven rack in the middle of the oven and preheat to 350*
- Coat the ramekins with a generous amount of butter
- Stir together tomatoes, basil, parsley, 1/2 tsp salt, and dash of pepper. Divide evenly among the ramekins.
- Cut the butter into small pieces and sprinkle evenly into the ramekins over the tomatoe mixture.
- Break an egg into each ramekin, sprinkline the remaining salt and pepper on top.
- Drizzle each egg with 1 tsp of the cream.
- Arrange the ramekins on a baking sheet lined with aluminum foil.
- Bake until egg whites are opaque and the yolks have firm edges and are soft in the middle, probably around 15 minutes.
- Remove from oven and sprinkle with parmesan cheese and serve warm.
ROSEMARY CHILE SALT - August 15
This is great on eggs in the morning for a nice kick. I also use it on chicken or steak.
Ingredients:
2 tsp dried rosemary leaves
2 Tbl salt
1 tsp chile powder
Instructions:
Crush the ingredients together. I use a mortar and pestle. Top the eggs or chicken with it. If you are marinating steak you may have to double the recipe. I work it into the steak with a fork and let it sit for a few hours.
You can make lots of this ahead of time and keep it in your pantry.
Ingredients:
2 tsp dried rosemary leaves
2 Tbl salt
1 tsp chile powder
Instructions:
Crush the ingredients together. I use a mortar and pestle. Top the eggs or chicken with it. If you are marinating steak you may have to double the recipe. I work it into the steak with a fork and let it sit for a few hours.
You can make lots of this ahead of time and keep it in your pantry.
Sunday, August 14, 2011
NEW MEXICAN GREEN CHILE APPLE PIE - August 14 (For your birthday Dorothy!)
Ingredients:
Apple Mix
4 large granny smith green apples, peeled, cored, cut into nice even slices
1 C sugar
3 Tbl flour
3 tsp cinnamon
3/4 tsp nutmeg
1/2 C roasted green chile, mild to medium
1 Tbl lemon juice
2 Tbl butter, melted
- Preheat oven to 425*
- In a large bowl mix all the ingredients, except butter, until the apples are well coated and set aside.
- Prepare your own pie crust or buy a store bought 'to be baked' pie crust dough.
- Spray a pie pan with non stick cooking spray, and place uncooked pie dough crust on bottom of pie pan.
- Spoon apple mixture into the pan, forming a mound in the center. Place top crust over the pan, pressing the edges. Cut a few small air vents in the top crust.
- Brush with melted butter and sprinkle with some cinnamon.
- Bake for 15 minutes, then drop the oven to 400* and bake an additional hour.
- B
Apple Mix
4 large granny smith green apples, peeled, cored, cut into nice even slices
1 C sugar
3 Tbl flour
3 tsp cinnamon
3/4 tsp nutmeg
1/2 C roasted green chile, mild to medium
1 Tbl lemon juice
2 Tbl butter, melted
- Preheat oven to 425*
- In a large bowl mix all the ingredients, except butter, until the apples are well coated and set aside.
- Prepare your own pie crust or buy a store bought 'to be baked' pie crust dough.
- Spray a pie pan with non stick cooking spray, and place uncooked pie dough crust on bottom of pie pan.
- Spoon apple mixture into the pan, forming a mound in the center. Place top crust over the pan, pressing the edges. Cut a few small air vents in the top crust.
- Brush with melted butter and sprinkle with some cinnamon.
- Bake for 15 minutes, then drop the oven to 400* and bake an additional hour.
- B
Friday, August 12, 2011
GNOCCHI ALFREDO - August 13
Gnocci is soft flour dumplings. This is one of my all time favorite foods.
Ingredients:
2 lbs frozen potato gnocci, unless you can make you own or buy fresh.
3 Tbl butter
1 Tbl flour
1 1/2 tsp flour
1 1/2 C milk
1/2 C parmesan cheese, grated
dash of nutmeg
1/2 lb portobello mushrooms
parsley, fresh and minced
Alfredo sauce, store bought or your own recipe (I'll add my daughter's from scratch Alfredo sauce as soon as she writes it down for me)
Instructions:
- Cook gnocci according to package directions.
- Meanwhile, melt 1 Tbl butter. Stir in the flour until smooth. Gradually add milk.
- Bring to a boil, cook and stir for 1-2 minutes or until thickened.
- Remove from heat, stir in parmesan and nutmeg. Keep warm.
- Drain gnocci, pat dry.
- In a large heavy skillet, cook remaining butter over medium heat for 5-7 minutes or until golden brown (do not burn).
- Add mushrooms and gnocci, cook and stir for about 4-5 minutes or until gnocci are lightly browned and mushrooms are tender.
- Serve with alfredo sauce, sprinkle with parsley.
Ingredients:
2 lbs frozen potato gnocci, unless you can make you own or buy fresh.
3 Tbl butter
1 Tbl flour
1 1/2 tsp flour
1 1/2 C milk
1/2 C parmesan cheese, grated
dash of nutmeg
1/2 lb portobello mushrooms
parsley, fresh and minced
Alfredo sauce, store bought or your own recipe (I'll add my daughter's from scratch Alfredo sauce as soon as she writes it down for me)
Instructions:
- Cook gnocci according to package directions.
- Meanwhile, melt 1 Tbl butter. Stir in the flour until smooth. Gradually add milk.
- Bring to a boil, cook and stir for 1-2 minutes or until thickened.
- Remove from heat, stir in parmesan and nutmeg. Keep warm.
- Drain gnocci, pat dry.
- In a large heavy skillet, cook remaining butter over medium heat for 5-7 minutes or until golden brown (do not burn).
- Add mushrooms and gnocci, cook and stir for about 4-5 minutes or until gnocci are lightly browned and mushrooms are tender.
- Serve with alfredo sauce, sprinkle with parsley.
Sunday, August 7, 2011
CHICKEN AND BEEF STICKS - August 12
Ingredients:
1 lb beef steak (I use flank steak)
1 lb chicken, boneless, skinless (I use chicken tenders)
1/4 C teriyaki sauce
4 Tbl vegetable oil
2 Tbl vinegar
1/4 C dijon mustard
1/4 C honey
skewers
salt and pepper
Instructions:
Beef:
- Cut beef into 1/4" strips. Place in a ziplock bag with teriyaki sauce, 2 Tbl vegetable oil, 1 Tbl vinegar and salt and pepper to taste.
Chicken:
- Cut chicken into 1/4" strips. Place chicken in a ziplock bag with mustard, 1 Tbl vinegar, honey, 2 Tbl vegetable oil, salt and pepper to taste.
- Marinate for 30 minutes or overnight.
- Soak skewers for at least 10 minutes in hot water.
- Place meat on skewers almost flat. In one side, slide to othe side, and out. Do not zig zag.
- Grill for 2-3 minutes on each side.
1 lb beef steak (I use flank steak)
1 lb chicken, boneless, skinless (I use chicken tenders)
1/4 C teriyaki sauce
4 Tbl vegetable oil
2 Tbl vinegar
1/4 C dijon mustard
1/4 C honey
skewers
salt and pepper
Instructions:
Beef:
- Cut beef into 1/4" strips. Place in a ziplock bag with teriyaki sauce, 2 Tbl vegetable oil, 1 Tbl vinegar and salt and pepper to taste.
Chicken:
- Cut chicken into 1/4" strips. Place chicken in a ziplock bag with mustard, 1 Tbl vinegar, honey, 2 Tbl vegetable oil, salt and pepper to taste.
- Marinate for 30 minutes or overnight.
- Soak skewers for at least 10 minutes in hot water.
- Place meat on skewers almost flat. In one side, slide to othe side, and out. Do not zig zag.
- Grill for 2-3 minutes on each side.
FOCACCIA BREAD - August 11
Ingredients:
4 1/2 C flour
1 tsp sugar
1 tsp salt
1 Tbl active dry yeast
1 C water
1 Tbl vegetable oil
1 egg
3 Tbl olive oil
1 tsp dried rosemary, crushed
Instructions:
- Combine 1 cup flour, sugar, salt, and yeast, in a mixer.
- Heat water and vegetable oil until warm, in a separate bowl.
- Add to mixture along with egg. Blend slowly until moistened and then 2 more minutes.
- Stir in 1 3/4 cup flour while beating until dough pulls away from the bowl.
- Knead in 1 3/4 cup flour on floured surface.
- Cover dough with a bowl for 5 minutes to rest.
- Place dough on a greased cookie sheet. Roll out to desired shape. I cover the cookie sheet as much as possible, without making it too thin.
- Cover with greased plastic wrap and a towel. Place in a warm place for 30 minutes.
- Uncover dough and poke holes with a wooded dowel at 1" intervals.
- Drizzle with olive oil and rosemary.
- Bake at 400* for 17-22 minutes until golden brown.
4 1/2 C flour
1 tsp sugar
1 tsp salt
1 Tbl active dry yeast
1 C water
1 Tbl vegetable oil
1 egg
3 Tbl olive oil
1 tsp dried rosemary, crushed
Instructions:
- Combine 1 cup flour, sugar, salt, and yeast, in a mixer.
- Heat water and vegetable oil until warm, in a separate bowl.
- Add to mixture along with egg. Blend slowly until moistened and then 2 more minutes.
- Stir in 1 3/4 cup flour while beating until dough pulls away from the bowl.
- Knead in 1 3/4 cup flour on floured surface.
- Cover dough with a bowl for 5 minutes to rest.
- Place dough on a greased cookie sheet. Roll out to desired shape. I cover the cookie sheet as much as possible, without making it too thin.
- Cover with greased plastic wrap and a towel. Place in a warm place for 30 minutes.
- Uncover dough and poke holes with a wooded dowel at 1" intervals.
- Drizzle with olive oil and rosemary.
- Bake at 400* for 17-22 minutes until golden brown.
BLUEBERRY BREAD - August 10
Ingredients:
3 C flour
1 C sugar
1 Tbl baking powder
1/2 tsp salt
1/4 tsp baking soda
1 2/3 C milk
1 egg
1/4 C vegetable oil (do not use another kind of "healthier" oil)
1 tsp vanilla
1 tsp lemon
1 1/2 C blueberries, fresh
Instructions:
Mix all the ingredience (except blueberries) in a bowl. Gently fold in the blueberries. Bake at 350* for 75 minutes.
3 C flour
1 C sugar
1 Tbl baking powder
1/2 tsp salt
1/4 tsp baking soda
1 2/3 C milk
1 egg
1/4 C vegetable oil (do not use another kind of "healthier" oil)
1 tsp vanilla
1 tsp lemon
1 1/2 C blueberries, fresh
Instructions:
Mix all the ingredience (except blueberries) in a bowl. Gently fold in the blueberries. Bake at 350* for 75 minutes.
YEARS OF COLLECTING RECIPES
This is my basket of recipes I've been collecting over 25 years. The notebook is where I kept our holiday recipes and I took it everywhere I expected to spend the holidays at. It has been spilled on, torn, lost, found and I hope my girls will one day enjoy the notes I've written in it. The reason I decided to start putting my recipes on a blog is so I could refer to my recipes anywhere in the world and also so I don't have to worry about copying things down for future generations, or having recipes lost. I did a "quick" count, and I have about 400 recipes to enter. If I keep up with one recipe a day it will still take me over a year, and I'm always finding new things I want to try. I do believe this will be a never ending labor of love.
ANGEL WINGS
I made this recipe first in 1994. I was pregnant with daughter #1 and on bed rest. The note on my recipe page says "son #1 has croup, I'm grumpy but it was a great dinner. Husband and best friend loved it!" When I went for leftovers the next day for lunch, it was all gone. My best friend, who was staying with us had ate it all. It has been a family favorite ever since.
Ingredients:
6 chicken breast halves, boneless & skinless
6 Tbl butter
salt and pepper
2 C chicken broth
1/2 white onion, chopped tiny
8 oz diced green chilies (I now use fresh roasted chile when my friend makes it)
2 cloves garlic, minced
2 Tbl flour, maybe a bit more
3/4 to 1 C heavy whipping cream
1/2 to 3/4 C shredded cheddar cheese
Note: I give approximate measurements because it's all to taste and texture as you please. You can't really mess up this recipe, it's pretty simple.
Instructions:
- Brown the chicken lightly on each side in half of the butter in a skillet and season with salt and pepper.
- Lay in a single layer in greased baking dish (9x13)
- Splash with just a little bit of the chicken broth. Cover tightly and bake at 350* for 20 minutes.
- Saute onion in remaining butter until soft. Add chilies to pany with garlic and flour.
- Stir and cook for a minute or so. Stir in the remaining chicken broth and simmer until smooth and slightly thickened.
- Pour into a blender or food processor and whirl until pureed. You're trying to liquify the ingredients, but it will still be a bit chunky.
- Put it back in the skillet and stir in the cream. Heat to simmering and pour over chicken. Sprinkle with cheese.
- Bake at 350* for another 20-30 minutes until chicken is done and cheese is glazed.
MADE AHEAD INSTRUCTIONS:
Yes, it freezes pretty well.
- Make the sauce, but omit the fresh cheese. Pour it into a freezer safe container. You can freeze it and then defrost it on the kitchen counter in the morning before before dinner.
- Thaw chicken and place in a greased baking dish.
- Pour the sauce over chicken. Cover tightly and bake at 350* for 20 minutes.
- Sprinkle cheese over chicken and continue baking another 20-30 minutes.
Ingredients:
6 chicken breast halves, boneless & skinless
6 Tbl butter
salt and pepper
2 C chicken broth
1/2 white onion, chopped tiny
8 oz diced green chilies (I now use fresh roasted chile when my friend makes it)
2 cloves garlic, minced
2 Tbl flour, maybe a bit more
3/4 to 1 C heavy whipping cream
1/2 to 3/4 C shredded cheddar cheese
Note: I give approximate measurements because it's all to taste and texture as you please. You can't really mess up this recipe, it's pretty simple.
Instructions:
- Brown the chicken lightly on each side in half of the butter in a skillet and season with salt and pepper.
- Lay in a single layer in greased baking dish (9x13)
- Splash with just a little bit of the chicken broth. Cover tightly and bake at 350* for 20 minutes.
- Saute onion in remaining butter until soft. Add chilies to pany with garlic and flour.
- Stir and cook for a minute or so. Stir in the remaining chicken broth and simmer until smooth and slightly thickened.
- Pour into a blender or food processor and whirl until pureed. You're trying to liquify the ingredients, but it will still be a bit chunky.
- Put it back in the skillet and stir in the cream. Heat to simmering and pour over chicken. Sprinkle with cheese.
- Bake at 350* for another 20-30 minutes until chicken is done and cheese is glazed.
MADE AHEAD INSTRUCTIONS:
Yes, it freezes pretty well.
- Make the sauce, but omit the fresh cheese. Pour it into a freezer safe container. You can freeze it and then defrost it on the kitchen counter in the morning before before dinner.
- Thaw chicken and place in a greased baking dish.
- Pour the sauce over chicken. Cover tightly and bake at 350* for 20 minutes.
- Sprinkle cheese over chicken and continue baking another 20-30 minutes.
ROADRUNNERS - August 8
This was my niece Allison's favorite for years. I once visited her in California and forgot the recipe. I had to call home and have it read to me over the phone so I could make it for her.
Ingredients:
6 oz chocolate chips
10 graham crackers, crushed
14 oz condensed milk
1 tsp vanilla
1/8 tsp salt
sugar
Instructions:
- Mix all ingredients except sugar together and pour into a greased 8x8 inch pan.
- Bake at 350* for 25 minutes.
- Remove from oven, cool for 5 minuntes and sprinkle with sugar.
- Cut while still warm or it is almost impossible to get a smooth cut.
Ingredients:
6 oz chocolate chips
10 graham crackers, crushed
14 oz condensed milk
1 tsp vanilla
1/8 tsp salt
sugar
Instructions:
- Mix all ingredients except sugar together and pour into a greased 8x8 inch pan.
- Bake at 350* for 25 minutes.
- Remove from oven, cool for 5 minuntes and sprinkle with sugar.
- Cut while still warm or it is almost impossible to get a smooth cut.
Saturday, August 6, 2011
GRILLED CHICKEN IN FOIL PACKET - August 7
Ingredients:
4 chicken breasts, boneless and skinless, cut into chunks
3 Tbl drained capers, chopped
2 Tbl butter cut into pieces
1/4 tsp pepper
1/4 C losely packed fresh parsley leaves
4 tsp cornstarch
2 Tbl water
Instructions:
- Place chicken, capers, butter, pepper and parsley, reserving 2 Tbl parsley for later, in a bowl.
- In a cup, blend cornstarch and water until smooth. Add cornstarch to chicken.
- Divide the chicken onto four pieces of aluminum foil and fold the edges closed.
- You can barbeque the packets on a grill for 15 minutes or place them in a 400* oven.
- Cut the packets open to allow the steam to escape, place ingredients on a plate and top with parsley.
4 chicken breasts, boneless and skinless, cut into chunks
3 Tbl drained capers, chopped
2 Tbl butter cut into pieces
1/4 tsp pepper
1/4 C losely packed fresh parsley leaves
4 tsp cornstarch
2 Tbl water
Instructions:
- Place chicken, capers, butter, pepper and parsley, reserving 2 Tbl parsley for later, in a bowl.
- In a cup, blend cornstarch and water until smooth. Add cornstarch to chicken.
- Divide the chicken onto four pieces of aluminum foil and fold the edges closed.
- You can barbeque the packets on a grill for 15 minutes or place them in a 400* oven.
- Cut the packets open to allow the steam to escape, place ingredients on a plate and top with parsley.
CITRUS SHRIMP - August 6
Ingredients:
3 navel oranges (get the large ones)
1 1/2 C water
1 C couscous (I also like using bamboo rice)
1/2 tsp salt
1/4 tsp freshly ground black pepper
1 T olive oil
1 lb large shrimp, shelled and deveined, with tail removed
1 C frozen peas, thawed (let them sit in a strainer all day so they are room temperature)
2 Tbl finely (and I do mean finely) chopped red onion
Instructions:
- Grate 1 tsp orange peel and squeeze 1/2 C juice. Peel remaining two oranges and cut each orange horizontaly into thin slices, then cut those in half. Set everything aside.
- Heat water to boiling and stir in couscous, salt and 1/8 tsp pepper. Cover and remove from heat. Keep covered and in a warm spot until shrimp is done.
- Stir the shrimp, orange peel, juice and remaining 1/8 tsp pepper in a bowl to coat shrimp.
- In a nonstick skillet heat oil over medium heat until it is very hot but not smoking. Stir in shrimp and any loose ingredients and cook, stirring occasionally, until opaque throughout, about 3 to 4 minutes. Do not overcook.
- Fluff the couscous and add peas, onion, and reserved orange slices.
3 navel oranges (get the large ones)
1 1/2 C water
1 C couscous (I also like using bamboo rice)
1/2 tsp salt
1/4 tsp freshly ground black pepper
1 T olive oil
1 lb large shrimp, shelled and deveined, with tail removed
1 C frozen peas, thawed (let them sit in a strainer all day so they are room temperature)
2 Tbl finely (and I do mean finely) chopped red onion
Instructions:
- Grate 1 tsp orange peel and squeeze 1/2 C juice. Peel remaining two oranges and cut each orange horizontaly into thin slices, then cut those in half. Set everything aside.
- Heat water to boiling and stir in couscous, salt and 1/8 tsp pepper. Cover and remove from heat. Keep covered and in a warm spot until shrimp is done.
- Stir the shrimp, orange peel, juice and remaining 1/8 tsp pepper in a bowl to coat shrimp.
- In a nonstick skillet heat oil over medium heat until it is very hot but not smoking. Stir in shrimp and any loose ingredients and cook, stirring occasionally, until opaque throughout, about 3 to 4 minutes. Do not overcook.
- Fluff the couscous and add peas, onion, and reserved orange slices.
Friday, August 5, 2011
VEAL SCALOPPINE MARSALA - August 5
Ingredients:
1 lb veal cutlets
1/4 C flour, all purpose
1/4 tsp salt
1/8 tsp pepper (I usually omit it)
3 Tbl butter or margarine
1/2 C marsala wine, dry
1/2 C chicken broth
1 Tbl parsley, freshly chopped, not dried
Instructions:
- Pound the cutlets to 1/8" thick. I do this by putting the cutlets between wax paper and placing it inbetween two plates, without ridges. I pound the top plate on top of the cutlets. I think a meal mallet tear the cutlets too much. Cut the veal into 3x3" pieces.
- Combine flour, salt and pepper on a plate lined with new wax paper. Lightly coat the cutlets shaking off excess.
- Melt butter over medium heat in a non stick skillet. Cook veal, in batches, until browned, which should be less than a minute per side. Use tongs to remove pieces to a warm serving platter and keep warm.
- Stir marsala and broth into veal drippings in pan. Cook until syrupy, about 4 minutes, stirring up the browned bits from the bottom of the skillet.
- Pour sauce over veal and sprinkle with parsley. If you don't have fresh, just omit it all together.
1 lb veal cutlets
1/4 C flour, all purpose
1/4 tsp salt
1/8 tsp pepper (I usually omit it)
3 Tbl butter or margarine
1/2 C marsala wine, dry
1/2 C chicken broth
1 Tbl parsley, freshly chopped, not dried
Instructions:
- Pound the cutlets to 1/8" thick. I do this by putting the cutlets between wax paper and placing it inbetween two plates, without ridges. I pound the top plate on top of the cutlets. I think a meal mallet tear the cutlets too much. Cut the veal into 3x3" pieces.
- Combine flour, salt and pepper on a plate lined with new wax paper. Lightly coat the cutlets shaking off excess.
- Melt butter over medium heat in a non stick skillet. Cook veal, in batches, until browned, which should be less than a minute per side. Use tongs to remove pieces to a warm serving platter and keep warm.
- Stir marsala and broth into veal drippings in pan. Cook until syrupy, about 4 minutes, stirring up the browned bits from the bottom of the skillet.
- Pour sauce over veal and sprinkle with parsley. If you don't have fresh, just omit it all together.
Thursday, August 4, 2011
MANGO PEACH SALSA - (Chutney, for my friend Lulu) - August 4
Ingredients:
1 ripe mango, peeled and diced
2 peaches, peeled and diced
2 limes, juiced
1 red bell pepper, seeded and diced
1 or 2 habaneros, seeded and diced, or jalapeno (or delete it completely if you don't want it hot)
1/2 C cilantro, chopped
1 bunch of green onions, thinly sliced, tops included (not the tip)
Instructions:
- Combine mango and peaches, then stir in the lemon juice.
- Fold in the bell peppers, habaneros, cilantro and onion.
* You can also put everything in a chopper or blender and puree and use as a topping on seafood or chicken.
1 ripe mango, peeled and diced
2 peaches, peeled and diced
2 limes, juiced
1 red bell pepper, seeded and diced
1 or 2 habaneros, seeded and diced, or jalapeno (or delete it completely if you don't want it hot)
1/2 C cilantro, chopped
1 bunch of green onions, thinly sliced, tops included (not the tip)
Instructions:
- Combine mango and peaches, then stir in the lemon juice.
- Fold in the bell peppers, habaneros, cilantro and onion.
* You can also put everything in a chopper or blender and puree and use as a topping on seafood or chicken.
Wednesday, August 3, 2011
ROASTED CORN MUFFINS - August 3
Ingredients:
1/4 C butter, softened
1/3 C sugar
1 egg
2 Tbl honey
1/4 tsp salt
3/4 C flour, all purpose
1/2 C yellow cornmeal
1/4 tsp baking powder
1/4 C milk
1/2 C frozen corn
Instructions:
- In a small bowl cream the butter and sugar. Beat in the egg, honey and salt.
- In a medium bowl combine flour, cornmeal and baking powder. Add to the creamed mixture alternating with the milk.
- Fold in the corn.
- Fill greased or paper lined cupcakes molds two-thirds full.
- Bake at 400 for 20-25 minutes or until a toothpick comes out clean.
- Cool for 5 minutes and remove to a wire rack. Serve warm.
1/4 C butter, softened
1/3 C sugar
1 egg
2 Tbl honey
1/4 tsp salt
3/4 C flour, all purpose
1/2 C yellow cornmeal
1/4 tsp baking powder
1/4 C milk
1/2 C frozen corn
Instructions:
- In a small bowl cream the butter and sugar. Beat in the egg, honey and salt.
- In a medium bowl combine flour, cornmeal and baking powder. Add to the creamed mixture alternating with the milk.
- Fold in the corn.
- Fill greased or paper lined cupcakes molds two-thirds full.
- Bake at 400 for 20-25 minutes or until a toothpick comes out clean.
- Cool for 5 minutes and remove to a wire rack. Serve warm.
Tuesday, August 2, 2011
PINK BANANA SMOOTHIE - August 2
Just right on a hot day.
Ingredients:
2 bananas
8 medium strawberries
10 Tbl apple juce (this is just how I ended up measuring the right amount)
Instructions:
1. Chop bananas and strawberries after you have removed peel and stems.
2. Place in a blender and press the on button. Stop when it's the consistency you want.
I also serve this over ice cream.
Ingredients:
2 bananas
8 medium strawberries
10 Tbl apple juce (this is just how I ended up measuring the right amount)
Instructions:
1. Chop bananas and strawberries after you have removed peel and stems.
2. Place in a blender and press the on button. Stop when it's the consistency you want.
I also serve this over ice cream.
SPINACH TORTELLINI SOUP - August 1
A RECIPE A DAY IN THE MONTH OF AUGUST...GETTING READY FOR THE DAYS WHEN THE COLDNESS AND DARK MORNINGS INVADE...AND WE NEED SOMETHING TO WARM US UP.
I know it's not winter yet, but it's just one of those days.
Ingredients:
1/2 C chopped onion
1 tsp minced garlic
1 Tbl olive oil
30 oz (appx.) chicken broth
2 C water
1 tsp sugar
1/4 tsp salt
1/4 tsp pepper
9 oz refrigerated cheese tortellini (I buy premade)
15 oz canned diced tomatoes, Italian style
1 head of fresh spinach, thinly sliced
3 Tbl parmesan cheese
Instructions:
1. In a large saucepan, saute onion and garlic in olive oil until tender.
2. Add broth, water, sugar, salt and pepper.
3. Bring to a boil. Add spinach and tortellini and cook for about 7 minutes, stirring once in a while.
4. Add tomatoes and heat through for about one or two minutes.
5. Serve with parmesan cheese grated on top.
I know it's not winter yet, but it's just one of those days.
Ingredients:
1/2 C chopped onion
1 tsp minced garlic
1 Tbl olive oil
30 oz (appx.) chicken broth
2 C water
1 tsp sugar
1/4 tsp salt
1/4 tsp pepper
9 oz refrigerated cheese tortellini (I buy premade)
15 oz canned diced tomatoes, Italian style
1 head of fresh spinach, thinly sliced
3 Tbl parmesan cheese
Instructions:
1. In a large saucepan, saute onion and garlic in olive oil until tender.
2. Add broth, water, sugar, salt and pepper.
3. Bring to a boil. Add spinach and tortellini and cook for about 7 minutes, stirring once in a while.
4. Add tomatoes and heat through for about one or two minutes.
5. Serve with parmesan cheese grated on top.
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