Ingredients:
4 chicken breasts, boneless skinless
3/4 C mayonaise
1/4 C honey
1/2 tsp kosher salt
1/4 tsp onion powder
1/4 tsp garlic salt
crushed red pepper flake to taste (I use very little)
*Croissants or cut lettuce to serve under chicken salad.
Instructions:
*Boil chicken breasts for 20 minutes. Dip in cold water to stop cooking.
*Remove fat and gistle and chop remaining into small pieces.
*Mix all ingredients together and serve on croissants or on top of cut lettuce.
Friday, October 8, 2010
Thursday, October 7, 2010
SPLIT PEA SOUP
Ingredients:
2 qts water
2 C split peas, green
4 stalks celery, chopped
2 carrots, sliced
1/2 C onion, white, finely chopped
1/4 tsp thyme
1 pinch cayenne pepper (I leave this out because I'm alergic and it's fine)
1 bay leaf
salt and pepper to taste
Instructions:
Combine all ingredients with water, boil hard for 20 minutes. Turn down heat, simmer until peas are done. Strain through colander or process in a food processor until smooth.
2 qts water
2 C split peas, green
4 stalks celery, chopped
2 carrots, sliced
1/2 C onion, white, finely chopped
1/4 tsp thyme
1 pinch cayenne pepper (I leave this out because I'm alergic and it's fine)
1 bay leaf
salt and pepper to taste
Instructions:
Combine all ingredients with water, boil hard for 20 minutes. Turn down heat, simmer until peas are done. Strain through colander or process in a food processor until smooth.
SPINACH DIP
Ingredients:
10 oz pkg fz spinach, thawed and chopped
1 1/2 C sour cream
1 C mayonaise
1 pkg Knorr vegetable soup mix
3 green onions, chopped
8 oz canned water chestnuts, chopped
1 loaf sourdough bread
Instructions:
*Squeeze spinach dry.
*Stir in sour cream, mayonaise, soup mix, onion and water chestnuts.
*Refrigerate for 8 hours.
*Hallow out the loaf of bread, cutting pieces into serving size.
*Fill the bread crust shell with the dip and serve with bread pieces.
10 oz pkg fz spinach, thawed and chopped
1 1/2 C sour cream
1 C mayonaise
1 pkg Knorr vegetable soup mix
3 green onions, chopped
8 oz canned water chestnuts, chopped
1 loaf sourdough bread
Instructions:
*Squeeze spinach dry.
*Stir in sour cream, mayonaise, soup mix, onion and water chestnuts.
*Refrigerate for 8 hours.
*Hallow out the loaf of bread, cutting pieces into serving size.
*Fill the bread crust shell with the dip and serve with bread pieces.
GARLIC LOAF
1 long loaf sour dough or french loaf, keeping the crusts intact
1/2 C butter
6 garlic cloves, minced
5 T sesame seeds
1 1/2 C sour cream
2 C monterey jack cheese, cubed
1/4 C parmesan cheese, grated
2 T parsley, minced
2 T lemon pepper
12 oz jarred artichoke hearts, drained and chopped
2 C cheddar cheese, shredded
6 oz canned olived, drained, kept whole
Instructions:
*Slice bread lengthwise and tear out soft inner bread into large chunks.
*Melt butter in saute pan, add garlic, sesame seeds and bread chunks, fry until goldern brown.
*Mix sour cream, cheeses, parsley, lemon pepper, artichoke hearts and bread chunks.
*Spoon back into bread crust, sprinkle with olives.
*Back at 350 for 30 minutes.
1/2 C butter
6 garlic cloves, minced
5 T sesame seeds
1 1/2 C sour cream
2 C monterey jack cheese, cubed
1/4 C parmesan cheese, grated
2 T parsley, minced
2 T lemon pepper
12 oz jarred artichoke hearts, drained and chopped
2 C cheddar cheese, shredded
6 oz canned olived, drained, kept whole
Instructions:
*Slice bread lengthwise and tear out soft inner bread into large chunks.
*Melt butter in saute pan, add garlic, sesame seeds and bread chunks, fry until goldern brown.
*Mix sour cream, cheeses, parsley, lemon pepper, artichoke hearts and bread chunks.
*Spoon back into bread crust, sprinkle with olives.
*Back at 350 for 30 minutes.
BLUE CHEESE BALL
Ingredients:
8 oz pkg cream cheese, softened
4 oz pkg bleu cheese, crumbled
1/4 c green onion, chopped
1 t lemon juice
1 t garlic, minced
1/4 t pepper
1/4 t salt
1/2 C parsley, chopped
Instructions:
Combine all ingredients except parsley and blend well. Form into a ball. Roll on chopped parsley. Chill thoroughly before serving.
8 oz pkg cream cheese, softened
4 oz pkg bleu cheese, crumbled
1/4 c green onion, chopped
1 t lemon juice
1 t garlic, minced
1/4 t pepper
1/4 t salt
1/2 C parsley, chopped
Instructions:
Combine all ingredients except parsley and blend well. Form into a ball. Roll on chopped parsley. Chill thoroughly before serving.
CHICKEN PICCATA
Ingredients:
3 chicken breast halves (skinless, boneless) pounded to 1/4" thick, then patted dry
2 eggs slightly beaten
2 T water
1 C dry bread crumbs (I use the Italian flavored ones)
1 t salt
1/2 t pepper
1/4 t garlic powder
1 C flour
4 T butter
4 T vegetable oil
1/4 C capers (optional)
4 T lemon juice
4 T dry white wine
Instructions:
*Mix eggs and water, mix in bread crumbs, salt, pepper and garlic powder.
*Coat chicken in flour, dip in crumb mixture, set aside.
*Heat 2 T butter and 2 T oil in a skillet, over medium heat.
*Cook chicken pieces about 8-12 minutes, turning once. Remove to a warmed platter.
*Stir capers, lemon juice and wine in same skillet to boiling. Pour over chicken.
3 chicken breast halves (skinless, boneless) pounded to 1/4" thick, then patted dry
2 eggs slightly beaten
2 T water
1 C dry bread crumbs (I use the Italian flavored ones)
1 t salt
1/2 t pepper
1/4 t garlic powder
1 C flour
4 T butter
4 T vegetable oil
1/4 C capers (optional)
4 T lemon juice
4 T dry white wine
Instructions:
*Mix eggs and water, mix in bread crumbs, salt, pepper and garlic powder.
*Coat chicken in flour, dip in crumb mixture, set aside.
*Heat 2 T butter and 2 T oil in a skillet, over medium heat.
*Cook chicken pieces about 8-12 minutes, turning once. Remove to a warmed platter.
*Stir capers, lemon juice and wine in same skillet to boiling. Pour over chicken.
Monday, October 4, 2010
CORN CHOWDER WITH SHRIMP
Ingredients:
10 oz frozen corn, slightly thawed. Just put it on the counter 30 minutes before using.
1 T olive oil
1/2 C onion, chopped
1/4 C red bell pepper, chopped
1/2 C celery, chopped
2 cloves garlic, chopped
1 C chicken broth
1 large potatoe cut into 1/2 inch cubes
a large pinch of thyme leaves
1/8 t cayenne pepper
2 cups non-fat milk
2 T flour
12 oz shrimp, deveined and tails removed. I buy medium sized.
Instructions:
1. Use a 4-qt saucepan. Heal olive oil and cook the onion, bell pepper, celery and garlic, stirring frequently, until tender.
2. Add the broth, potatoe, thyme and cayenne pepper. Heat until it boils, reduce heat and simmer for 10 minutes.
3. Add corn to the mixture. Heat again until it boils, breaking up the corn stuck together.
4. Pour the milk in a bowl and add the flour until smooth. Add this to the soup. Bring to boil again. Reduce heat, simmer for 5 minutes.
5. Stir in the shrimp, cook for 5 minutes. (If you use small shrimp, cook only 2 min.)
10 oz frozen corn, slightly thawed. Just put it on the counter 30 minutes before using.
1 T olive oil
1/2 C onion, chopped
1/4 C red bell pepper, chopped
1/2 C celery, chopped
2 cloves garlic, chopped
1 C chicken broth
1 large potatoe cut into 1/2 inch cubes
a large pinch of thyme leaves
1/8 t cayenne pepper
2 cups non-fat milk
2 T flour
12 oz shrimp, deveined and tails removed. I buy medium sized.
Instructions:
1. Use a 4-qt saucepan. Heal olive oil and cook the onion, bell pepper, celery and garlic, stirring frequently, until tender.
2. Add the broth, potatoe, thyme and cayenne pepper. Heat until it boils, reduce heat and simmer for 10 minutes.
3. Add corn to the mixture. Heat again until it boils, breaking up the corn stuck together.
4. Pour the milk in a bowl and add the flour until smooth. Add this to the soup. Bring to boil again. Reduce heat, simmer for 5 minutes.
5. Stir in the shrimp, cook for 5 minutes. (If you use small shrimp, cook only 2 min.)
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