2 T. honey
1 T. dijon mustard
1 tsp. salt-free lemon and herb seasoning (we used lemon pepper)
4 four oz. boneless, skinless chicken breast halves
4 T. sliced almonds
cooking spray
salt and pepper
1 bunch asparagus, course end snapped
2 tsp. olive oil
Preheat oven to 400 degrees. In a large, shallow baking dish,whisk together honey, dijon mustard and lemon and herb seasoning (we doubled the sauce, as you may recall). Add chicken to the dish, and spoon sauce over top, until entire surface of chicken is covered. Top each breast half with about one T. sliced almonds. Lightly spray the surface of each piece of chicken with cooking spray and season with salt and pepper.
Arrange asparagus alongside chicken and drizzle olive oil all over asparagus, then season with salt and pepper.
Bake for 35 minutes or until chicken is cooked through and almonds are golden brown.
Wednesday, December 22, 2010
Pretty Winter Salad
I haven't made this for you yet, but it's a good one.
1/2 head each of romaine, ice berg and spinach (I never bother with the iceberg, just do the others)
1 red apple, sliced
1 pear, sliced
1/2-1 cup cashews
1/4 cup craisins
1 cup grated jack cheese
Dressing:
1/4 cup sugar
2 1/2 T. red wine vinegar
1 T. lemon juice
1 T. chopped onion
1/4 tsp. salt
1/3 cup oil
Blend together, then add 1 T. poppyseeds.
Pour dressing over salad just before serving.
1/2 head each of romaine, ice berg and spinach (I never bother with the iceberg, just do the others)
1 red apple, sliced
1 pear, sliced
1/2-1 cup cashews
1/4 cup craisins
1 cup grated jack cheese
Dressing:
1/4 cup sugar
2 1/2 T. red wine vinegar
1 T. lemon juice
1 T. chopped onion
1/4 tsp. salt
1/3 cup oil
Blend together, then add 1 T. poppyseeds.
Pour dressing over salad just before serving.
Easy Beef Enchiladas
1 1/2 lb lean ground beef
1 can black beans
1 can red enchilada sauce, divided (the big can)
1/3 cup brown sugar
1/2 tsp. onion powder (or saute some onion in when you're cooking the beef)
2 cups grated cheddar cheese, divided
10-12 flour tortillas
Brown ground beef in a large pan. Drain off the fat and add refried beans, 1/2 of the enchilada sauce, brown sugar and onion powder. Mix well and bring to a simmer. Remove from heat.
Fill one tortilla with about 1/4 cup filling and some cheese. Roll up and place in a 9 x 13 pan. Repeat process until pan is full. Pour remaining enchilada sauce over prepared enchiladas. Sprinkle with remaining cheese. Bake at 350 for 30 minute. Serve with your favorite toppings--tomatoes, sour cream, olives, green onion, cilantro, lettuce, avocado, gaucamole, etc.
1 can black beans
1 can red enchilada sauce, divided (the big can)
1/3 cup brown sugar
1/2 tsp. onion powder (or saute some onion in when you're cooking the beef)
2 cups grated cheddar cheese, divided
10-12 flour tortillas
Brown ground beef in a large pan. Drain off the fat and add refried beans, 1/2 of the enchilada sauce, brown sugar and onion powder. Mix well and bring to a simmer. Remove from heat.
Fill one tortilla with about 1/4 cup filling and some cheese. Roll up and place in a 9 x 13 pan. Repeat process until pan is full. Pour remaining enchilada sauce over prepared enchiladas. Sprinkle with remaining cheese. Bake at 350 for 30 minute. Serve with your favorite toppings--tomatoes, sour cream, olives, green onion, cilantro, lettuce, avocado, gaucamole, etc.
Tomato Pesto Chicken Sandwiches
4 chicken breasts
Montreal Steak Seasoning/Salt & Pepper
1 t. olive oil
4 large hoagie or ciabatta rolls, or just plain old hangabur buns
1 c. mozarella cheese, shredded
3 red bell peppers, roasted
2 tomatoes, sliced
lettuce
1 avocado, sliced
mayo
1/3 cup pesto
Combine pesto and mayo in a small bowl, and blend (i did about a tablespoon of mayo). Sprinkle chicken with Montreal seasoning. Grill chicken breasts on medium high heat until chicken is cooked through. Grill chicken breasts on a medium high heat until chicken is cooked through.
Preheat broiler. Cut rolls in half, bush with olive oil and place on a baking sheet. Broil 3 minutes or until lightly browned. Remove bread from pan. Spread pesto mixture on rolls. Arrange the chicken slices over bottom half, top with cheese. Put bottom halves back in broiler for 2 minutes or until cheese melts. Put the rest of your fixings on, and eat it up, yum.
Montreal Steak Seasoning/Salt & Pepper
1 t. olive oil
4 large hoagie or ciabatta rolls, or just plain old hangabur buns
1 c. mozarella cheese, shredded
3 red bell peppers, roasted
2 tomatoes, sliced
lettuce
1 avocado, sliced
mayo
1/3 cup pesto
Combine pesto and mayo in a small bowl, and blend (i did about a tablespoon of mayo). Sprinkle chicken with Montreal seasoning. Grill chicken breasts on medium high heat until chicken is cooked through. Grill chicken breasts on a medium high heat until chicken is cooked through.
Preheat broiler. Cut rolls in half, bush with olive oil and place on a baking sheet. Broil 3 minutes or until lightly browned. Remove bread from pan. Spread pesto mixture on rolls. Arrange the chicken slices over bottom half, top with cheese. Put bottom halves back in broiler for 2 minutes or until cheese melts. Put the rest of your fixings on, and eat it up, yum.
Sunday, December 19, 2010
Perfect Cinnamon Rolls
1 cup warm milk
1/3 cup melted butter
2 eggs
1/2 cup sugar
1 tsp. salt
4 cups flour
1 T. yeast
Put warm milk, sugar and yeast into mixer and mix for a minute until combined. Let the yeast grow until foamy and bubbly (about 5-10 minutes). Then add the eggs, butter, flour and salt and combine until smooth and mixed together. Let dough sit in the bowl until is has doubled in size (about 1 1/2 hours). When it has doubled, put a small amount of flour on the counter and pour out the dough onto the counter. Roll dough out until it measures 16 inches by 21 inches.
Filling:
1 cup brown sugar
1 1/2 T. cinnamon
1/3 cup melted butter
Melt butter and spread on dough rectangle. Mix brown sugar and cinnamon together and sprinkle all over buttered dough. Roll up and cut into 16 equal rolls.
Place rolls on greased cooke sheet 4 across and 4 down. Cover w/ greased plastic wrap. let rise until doubled in size (about 1 hour). Bake at 400 fro 10-12 minutes.
Frosting:
1/2 cup butter, softened
1 1/2 cup powdered sugar
1/4 cup cream cheese
1/2 tsp. vanilla
1/8 tsp. salt
Frost 1-2 minutes after finished baking.
1/3 cup melted butter
2 eggs
1/2 cup sugar
1 tsp. salt
4 cups flour
1 T. yeast
Put warm milk, sugar and yeast into mixer and mix for a minute until combined. Let the yeast grow until foamy and bubbly (about 5-10 minutes). Then add the eggs, butter, flour and salt and combine until smooth and mixed together. Let dough sit in the bowl until is has doubled in size (about 1 1/2 hours). When it has doubled, put a small amount of flour on the counter and pour out the dough onto the counter. Roll dough out until it measures 16 inches by 21 inches.
Filling:
1 cup brown sugar
1 1/2 T. cinnamon
1/3 cup melted butter
Melt butter and spread on dough rectangle. Mix brown sugar and cinnamon together and sprinkle all over buttered dough. Roll up and cut into 16 equal rolls.
Place rolls on greased cooke sheet 4 across and 4 down. Cover w/ greased plastic wrap. let rise until doubled in size (about 1 hour). Bake at 400 fro 10-12 minutes.
Frosting:
1/2 cup butter, softened
1 1/2 cup powdered sugar
1/4 cup cream cheese
1/2 tsp. vanilla
1/8 tsp. salt
Frost 1-2 minutes after finished baking.
Our Christmas Tradition Breakfast
Peanut Butter and Banana Stuffed French Toast
6 slices white or wheat bread
1 to 2 ripe bananas
3 T. creamy peanut butter
Honey, for drizzling
4 eggs
1/4 cup heavy cream
1 T. vanilla
1 T. dark rum, or imitation rum flavoring if you're home wet bar is a little lacking
1/2 tsp. cinnamon
1/4 tsp. nutmeg
Dash salt
Powdered sugar, for topping
Maple syrup, for topping
Remove crust from bread. Lay bread out on counter and spread a thin layer of peanut butter on each slice. Peel banana and slice enough to cover every other piece of bread (you will be making 3 complete sandwiches). Drizzle a small amount of honey on each piece of bread that does not have banana on it (these are the tops). Place honey drizzled pieces of bread on top of a piece with bananas on it to make a sandwich. Repeat until you have made 3 sandwiches.
In a shallow medium sized bowl, gently whip by hand the eggs, cream, vanilla, rum, cinnamon, nutmeg and salt.
Heat skillet to medium heat, around 350-375, or until butter melts and begins to sizzle. Dip 1 sandwich at a time into batter and place on skillet. Cook until golden brown (about 3 to 4 minutes before turning) on each side. Top with powdered sugar, butter and maple syrup.
6 slices white or wheat bread
1 to 2 ripe bananas
3 T. creamy peanut butter
Honey, for drizzling
4 eggs
1/4 cup heavy cream
1 T. vanilla
1 T. dark rum, or imitation rum flavoring if you're home wet bar is a little lacking
1/2 tsp. cinnamon
1/4 tsp. nutmeg
Dash salt
Powdered sugar, for topping
Maple syrup, for topping
Remove crust from bread. Lay bread out on counter and spread a thin layer of peanut butter on each slice. Peel banana and slice enough to cover every other piece of bread (you will be making 3 complete sandwiches). Drizzle a small amount of honey on each piece of bread that does not have banana on it (these are the tops). Place honey drizzled pieces of bread on top of a piece with bananas on it to make a sandwich. Repeat until you have made 3 sandwiches.
In a shallow medium sized bowl, gently whip by hand the eggs, cream, vanilla, rum, cinnamon, nutmeg and salt.
Heat skillet to medium heat, around 350-375, or until butter melts and begins to sizzle. Dip 1 sandwich at a time into batter and place on skillet. Cook until golden brown (about 3 to 4 minutes before turning) on each side. Top with powdered sugar, butter and maple syrup.
Syrup Recipe, Equally Cryptic as Pancake Recipe
Twice as much sugar as water.
(I think 3 cups sugar to 1 1/2 cups water makes a good amount.)
Some maple extract until it looks right. (I'm guessing about 1 tsp)
Bring it to a boil, let it boil for a minute or so.
If you don't want it to crystallize, then add corn syrup. You know, just add some. Sugar is sugar.
Again, good luck.
(I think 3 cups sugar to 1 1/2 cups water makes a good amount.)
Some maple extract until it looks right. (I'm guessing about 1 tsp)
Bring it to a boil, let it boil for a minute or so.
If you don't want it to crystallize, then add corn syrup. You know, just add some. Sugar is sugar.
Again, good luck.
Annette's Cryptic Pancake Recipe
Sift:
1 1/2 cup flour
1 T. baking powder
1-2 T. sugar
1/2-1 tsp. salt
Blend:
1 egg
Add some milk. You know, whatever looks good to you. Then add the blended egg and milk to your flour mixture
Add 1/4 cup melted butter to mixture. Add more milk until you reach your desired consistency.
Good luck.
1 1/2 cup flour
1 T. baking powder
1-2 T. sugar
1/2-1 tsp. salt
Blend:
1 egg
Add some milk. You know, whatever looks good to you. Then add the blended egg and milk to your flour mixture
Add 1/4 cup melted butter to mixture. Add more milk until you reach your desired consistency.
Good luck.
My Chocolate Chip Cookie Recipe
Cream well:
1 cup sugar
3/4 cup firmly packed brown sugar
1 cup butter
Add:
2 eggs
1 tsp vanilla
Meanwhile, sift in another bowl:
3 cups flour
1 tsp. baking soda
1 tsp. or less of salt
Add sifted ingredients to the other stuff, blend. Add the chocolate chips. Bake at 375 for 8 minutes.
1 cup sugar
3/4 cup firmly packed brown sugar
1 cup butter
Add:
2 eggs
1 tsp vanilla
Meanwhile, sift in another bowl:
3 cups flour
1 tsp. baking soda
1 tsp. or less of salt
Add sifted ingredients to the other stuff, blend. Add the chocolate chips. Bake at 375 for 8 minutes.
Peanut Butter Cookies
1 1/4 cup flour
1 tsp. baking powder
1 tsp. baking soda
3/4 tsp. salt
2 1/2 cups quick oats
1 cup butter
1 cup peanut butter
1 cup sugar
1 cup firmly packed brown sugar
2 eggs
1 tsp. vanilla
Preheat oven to 350 degrees. In bowl, stir flour, baking powder, baking soda, and salt. Mix in oats. Set aside. In another bowl, beat buter and peanut butter until smooth. Beat in sugars until blended. Beat in eggs and vanilla. Add flour/oat mixture; by hand, mix until well combined. Shape into 2-inch balls and place on ungreased cookie sheet. Flatten into criss-cross pattern with a fork. Bake 15-17 minutes or until golden. Remove from cookie sheet and cool completely on wire rack.
1 tsp. baking powder
1 tsp. baking soda
3/4 tsp. salt
2 1/2 cups quick oats
1 cup butter
1 cup peanut butter
1 cup sugar
1 cup firmly packed brown sugar
2 eggs
1 tsp. vanilla
Preheat oven to 350 degrees. In bowl, stir flour, baking powder, baking soda, and salt. Mix in oats. Set aside. In another bowl, beat buter and peanut butter until smooth. Beat in sugars until blended. Beat in eggs and vanilla. Add flour/oat mixture; by hand, mix until well combined. Shape into 2-inch balls and place on ungreased cookie sheet. Flatten into criss-cross pattern with a fork. Bake 15-17 minutes or until golden. Remove from cookie sheet and cool completely on wire rack.
The Homeade Chocolate Cake That You Like
2 cups sugar
1 3/4 cup flour
3/4 cup cocoa
1 1/2 tsp baking powder
1 1/2 tsp baking soda
1 tsp salt
2 eggs
1 cup milk
1/2 cup vegetable oil
2 tsp. vanilla extract
1 cup boiling water
Heat oven to 350. Grease and flour (who really does that anymore?) two 9-inch round pans or 1 13-by-9 inch pan. In large bowl, stir together sugar, flour, cocoa, baking powder, baking soda, and salt. Add eggs, milk, oil, and vanilla; beat on medium speed 2 minutes. Remove from mixer; stir in boiling water (batter will be thin). Pour batter into prepared pans. Bake 30-35 minutes for round pans, 35 to 40 minutes for rectangular pan, or until toothpick inserted in center comes out clean. Cool 10 minutes; removre from pans to wire racks. Cool completely.
1 3/4 cup flour
3/4 cup cocoa
1 1/2 tsp baking powder
1 1/2 tsp baking soda
1 tsp salt
2 eggs
1 cup milk
1/2 cup vegetable oil
2 tsp. vanilla extract
1 cup boiling water
Heat oven to 350. Grease and flour (who really does that anymore?) two 9-inch round pans or 1 13-by-9 inch pan. In large bowl, stir together sugar, flour, cocoa, baking powder, baking soda, and salt. Add eggs, milk, oil, and vanilla; beat on medium speed 2 minutes. Remove from mixer; stir in boiling water (batter will be thin). Pour batter into prepared pans. Bake 30-35 minutes for round pans, 35 to 40 minutes for rectangular pan, or until toothpick inserted in center comes out clean. Cool 10 minutes; removre from pans to wire racks. Cool completely.
Southwestern Egg Rolls
I think I made this for you once, back in the day, but used red pepper istead of chili powder, and it was really spicy. Remember that?
2 cups chicken, cooked and cubed
1/2 red bell pepper, minced ( or not)
2 T. green onions, sliced
1 can corn, drained (or use frozen)
1 can black beans, rinsed and drained
1 can (4 oz) diced green chilies
1 T. freshy parsley, or 1 tsp dried (I omit)
1 tsp. cumin
1 tsp. chili powder
1/2 tsp. salt
Dash Cayenne pepper
2 cups shredded cheddar cheese, or whatever you have
10 flour tortillas
Combine everything together in a bowl, including the cheese. Spoon some out on your tortilla on cook it up quesadilla style. Or use your panini grill if you're fancy like that. Dip it in the sauce below.
Avocado Dipping Sauce:
1 cup ranch
1 avocado
1 tsp lime juice
Salt & pepper
Blend it on up till it's smooth
2 cups chicken, cooked and cubed
1/2 red bell pepper, minced ( or not)
2 T. green onions, sliced
1 can corn, drained (or use frozen)
1 can black beans, rinsed and drained
1 can (4 oz) diced green chilies
1 T. freshy parsley, or 1 tsp dried (I omit)
1 tsp. cumin
1 tsp. chili powder
1/2 tsp. salt
Dash Cayenne pepper
2 cups shredded cheddar cheese, or whatever you have
10 flour tortillas
Combine everything together in a bowl, including the cheese. Spoon some out on your tortilla on cook it up quesadilla style. Or use your panini grill if you're fancy like that. Dip it in the sauce below.
Avocado Dipping Sauce:
1 cup ranch
1 avocado
1 tsp lime juice
Salt & pepper
Blend it on up till it's smooth
Honey Lime Fruit Salad
I have never made this for you, but it is good. And basically with whatever fruit you want to use.
1 20 oz. can pineapple chunks, drained well
1 can mandarin oranges, drained
2-3 kiwi, peeled and sliced
1 cup grapes, halved
1 cup strawberries, quartered
Zest from one lime, about 1 T.
2 T. honey
1 T. poppyseeds
Combine the fruit in a medium-large serving bowl. Add the lime zest and poppy seeds, if using, and gently toss. Drizzle the honey over the fruit and again, mix gently until everything is evenly coated.
1 20 oz. can pineapple chunks, drained well
1 can mandarin oranges, drained
2-3 kiwi, peeled and sliced
1 cup grapes, halved
1 cup strawberries, quartered
Zest from one lime, about 1 T.
2 T. honey
1 T. poppyseeds
Combine the fruit in a medium-large serving bowl. Add the lime zest and poppy seeds, if using, and gently toss. Drizzle the honey over the fruit and again, mix gently until everything is evenly coated.
Cilantro Lime Marinade/Dressing
Delicious and versatile, we love it so...
1/2 cup olive oil
1/4 cup lime juice
1/4 cup orange juice
2 cloves garlic
1 T. honey
1 cup packed cilantro
salt & pepper to taste
1/2 T crushed red pepper flakes (optional)
Just blend blend blend that on up in your fancy schmancy Cuisinart. pppfft. (that's how I spell a raspberry being blown in the general direction of San Francisco)
1/2 cup olive oil
1/4 cup lime juice
1/4 cup orange juice
2 cloves garlic
1 T. honey
1 cup packed cilantro
salt & pepper to taste
1/2 T crushed red pepper flakes (optional)
Just blend blend blend that on up in your fancy schmancy Cuisinart. pppfft. (that's how I spell a raspberry being blown in the general direction of San Francisco)
BLT Chicken Salad
Dressing:
1/2 cup ranch dressing
3-4 T BBQ sauce
2 T. onion, chopped
1 tsp. lemon juice
1/4 tsp. pepper
Mix well and refrigerate until serving
Salad:
8 cups torn salad greens
2 large tomatoes, chopped
1 1/2 lb. boneless chicken breats, cooked and sliced
10 bacon strips, cooked and crumbled
2 eggs, boiled and sliced
1 avacado, diced
Assemble yer salad.
1/2 cup ranch dressing
3-4 T BBQ sauce
2 T. onion, chopped
1 tsp. lemon juice
1/4 tsp. pepper
Mix well and refrigerate until serving
Salad:
8 cups torn salad greens
2 large tomatoes, chopped
1 1/2 lb. boneless chicken breats, cooked and sliced
10 bacon strips, cooked and crumbled
2 eggs, boiled and sliced
1 avacado, diced
Assemble yer salad.
Taco Salad with Cilantro & Lime Dressing
Taco Meat:
1 lb. lean ground beef
2 8-oz cans tomato sauce
1 pkg. taco seasoning
3 T. brown sugar
3 T. sour cream
Brown the ground beef and drain off grease. Add tomato sauce, taco seasoning, and brown sugar. Simmer 10 minutes. Stir in sour cream. Remove from heat.
Taco Salad:
lettuce, tomato, beans, greeon onion, tortilla chips, avocado, whatever sounds good to you.
Dressing:
2 cups ranch
1/2 cup cilantro
1 sprig green onion
2 limes juiced ( or use bottled lime juice)
salt & pepper
1/2 cup salsa
Blend above ingredients until smooth and serve over taco salad
1 lb. lean ground beef
2 8-oz cans tomato sauce
1 pkg. taco seasoning
3 T. brown sugar
3 T. sour cream
Brown the ground beef and drain off grease. Add tomato sauce, taco seasoning, and brown sugar. Simmer 10 minutes. Stir in sour cream. Remove from heat.
Taco Salad:
lettuce, tomato, beans, greeon onion, tortilla chips, avocado, whatever sounds good to you.
Dressing:
2 cups ranch
1/2 cup cilantro
1 sprig green onion
2 limes juiced ( or use bottled lime juice)
salt & pepper
1/2 cup salsa
Blend above ingredients until smooth and serve over taco salad
My Current Favorite Pancake Recipe
1 1/4 cup flour
1/3 cup cornmeal
1 1/2 tsp. baking powder
1/2 tsp. baking soda
1/2 tsp. salt
2 eggs
1/3 cup sugar
1. buttermilk (or regular, if that's what you have)
1/3 cup butter, melted
Mix wet ingredients, except butter. Sift dry, and add to wet. Add melted butter. Mix well, and cook it up, yum.
1/3 cup cornmeal
1 1/2 tsp. baking powder
1/2 tsp. baking soda
1/2 tsp. salt
2 eggs
1/3 cup sugar
1. buttermilk (or regular, if that's what you have)
1/3 cup butter, melted
Mix wet ingredients, except butter. Sift dry, and add to wet. Add melted butter. Mix well, and cook it up, yum.
Strawberry Spinach Salad
1 bag fresh spinach, broken into bite sized pieces
1 pint strawberries, thinly sliced
1 T. sliced almonds
Dressing:
1/4 cup sugar
1/4 cup strawberry jam
2 T. sesame seeds (I left out)
2 T. poppy seeds
1 1/2 tsp. minced onion
1 1/4 tsp. Worcestershire sauce
1/4 tsp. paprika
1/4 cup oil
1/4 cup vinegar
Mix well. Add poppy seeds very last. Combine spinach, strawberries and almonds together in bowl. Pour dressing over salad when ready to serve.
1 pint strawberries, thinly sliced
1 T. sliced almonds
Dressing:
1/4 cup sugar
1/4 cup strawberry jam
2 T. sesame seeds (I left out)
2 T. poppy seeds
1 1/2 tsp. minced onion
1 1/4 tsp. Worcestershire sauce
1/4 tsp. paprika
1/4 cup oil
1/4 cup vinegar
Mix well. Add poppy seeds very last. Combine spinach, strawberries and almonds together in bowl. Pour dressing over salad when ready to serve.
No Bake Cookies
2 cups sugar
1/2 cup butter
1/8 tsp. salt
1/2 cup milk
1/2 cup cocoa
Put all in pan, bring to a boil, stir frequently for 1 minute.
Add:
1 1/2 cup peanut butter
2 tsp. vanilla
Stir until peanut butter melts.
Add:
6 cups oatmeal. But, we added much more than that.
1/2 cup butter
1/8 tsp. salt
1/2 cup milk
1/2 cup cocoa
Put all in pan, bring to a boil, stir frequently for 1 minute.
Add:
1 1/2 cup peanut butter
2 tsp. vanilla
Stir until peanut butter melts.
Add:
6 cups oatmeal. But, we added much more than that.
Thai Steak Tacos with Cilantro Slaw
Steak Marinade:
2 T. sugar
3 tsp. ginger powder ( I think I used fresh)
1 tsp. sweet chili sauce (never found this, I just left it out)
2 garlic cloves
1/2 cup lime juice
2 T. rice vinegar
1 T. Montreal Steak Seasoning (or salt & pepper)
3 lbs. boneless beef steak
Slaw:
1/2 cup lime juice
1/2 cup sugar
4 T. rice vinegar
2 1/2 tsp. ginger powder (or fresh)
1 1/2 tsp. sesame oil ( I think I used Canola oil)
1 tsp. sweet chili sauce (again, couldn't find)
2 garlic cloves, minced
1/2 cup mayo
3 cups green cabbage, sliced thinly (or just use coleslaw package)
2 cups carrots, cut into matchsticks
1/4 cup green onions, sliced
1/2 cup cilantro, chopped
10-12 flour tortillas
To prepare steak, combine first 7 ingredients in a large zip-top plastic bag. Add steak to bag, and marinate 20 minutes. Prepare grill or broiler. Remove steak from bag, discarding marinade. Place steak on rack or broiler pan coated with cooking spray; cook 5 minutes on each side or until desired degree of doneness. Let stand 5 minutes.
To prepare slaw, combine juice and ingredients through to mayo in a large bowl. Add cabbage, carrots, green onions and cilantro to sauce. toss well to combine.
Place slices of steak in tortilla with cilantro slaw on top. Good warm or cold.
2 T. sugar
3 tsp. ginger powder ( I think I used fresh)
1 tsp. sweet chili sauce (never found this, I just left it out)
2 garlic cloves
1/2 cup lime juice
2 T. rice vinegar
1 T. Montreal Steak Seasoning (or salt & pepper)
3 lbs. boneless beef steak
Slaw:
1/2 cup lime juice
1/2 cup sugar
4 T. rice vinegar
2 1/2 tsp. ginger powder (or fresh)
1 1/2 tsp. sesame oil ( I think I used Canola oil)
1 tsp. sweet chili sauce (again, couldn't find)
2 garlic cloves, minced
1/2 cup mayo
3 cups green cabbage, sliced thinly (or just use coleslaw package)
2 cups carrots, cut into matchsticks
1/4 cup green onions, sliced
1/2 cup cilantro, chopped
10-12 flour tortillas
To prepare steak, combine first 7 ingredients in a large zip-top plastic bag. Add steak to bag, and marinate 20 minutes. Prepare grill or broiler. Remove steak from bag, discarding marinade. Place steak on rack or broiler pan coated with cooking spray; cook 5 minutes on each side or until desired degree of doneness. Let stand 5 minutes.
To prepare slaw, combine juice and ingredients through to mayo in a large bowl. Add cabbage, carrots, green onions and cilantro to sauce. toss well to combine.
Place slices of steak in tortilla with cilantro slaw on top. Good warm or cold.
Apple Wheat Pancakes
1 1/2 cup milk
1/2 cup applesauce
1 T. lemon juice
2 eggs
1 apple, cored and grated
4 T. oil
2 T. sugar
2 tsp. baking powder
1 cup white flour
1 cup wheat flour
2 tsp. cinnamon
1/2 tsp. nutmeg
3/4 tsp. salt
3/4 tsp. soda
Mix wet ingredients. Sift dry ingredients, then add to wet. Beat until smooth. If batter is too thick, add a little more milk. If batter is too thin, add a little more flour. Pour and wait for bubbles to pop, then turn.
1/2 cup applesauce
1 T. lemon juice
2 eggs
1 apple, cored and grated
4 T. oil
2 T. sugar
2 tsp. baking powder
1 cup white flour
1 cup wheat flour
2 tsp. cinnamon
1/2 tsp. nutmeg
3/4 tsp. salt
3/4 tsp. soda
Mix wet ingredients. Sift dry ingredients, then add to wet. Beat until smooth. If batter is too thick, add a little more milk. If batter is too thin, add a little more flour. Pour and wait for bubbles to pop, then turn.
Chicken Lettuce Wraps
1 cucumber, core out seeds, dice
2 chicken breasts, cooked, cubed, season w/ lemon pepper
1/2 cup green onion, chopped
1/2 cup-1 cup celery, chopped
1/2 cup peanuts
1/2 cup mayo
1/2 cup Yoshida Sauce
2 tsp. ginger
1/4 tsp. cayenne pepper
Romaine lettuce leaves
Salt and pepper
Mix all ingredients together, except peanuts. Season more if needed. Place in lettuce, and sprinkle with peanuts.
2 chicken breasts, cooked, cubed, season w/ lemon pepper
1/2 cup green onion, chopped
1/2 cup-1 cup celery, chopped
1/2 cup peanuts
1/2 cup mayo
1/2 cup Yoshida Sauce
2 tsp. ginger
1/4 tsp. cayenne pepper
Romaine lettuce leaves
Salt and pepper
Mix all ingredients together, except peanuts. Season more if needed. Place in lettuce, and sprinkle with peanuts.
Zuppa Toscana Sausage and Potato Soup
1 lb. Italian pork sausage, ground
1 1/2 tsp. crushed red pepper flakes
1 large onion, chopped
2 tsp. garlic puree or 2 cloves, minced
10 cups water
5 cubes chicken bouillon (or 5 T. chicken base)
1 cup heavy cream
1 lb. russet potatoes, about 3 large, sliced into thin rounds
1/4 bunch kale, chopped coarsely into bite sized pieces
Salt and pepper to taste
Parmesan cheese, garnish (optional)
In a large stock pot, saute the Italian sausage and crushed red pepper for 1-2 minutes. Add the onions and garlic to the sausage and saute until tender. DRAIN the sausage really well. Mix together the chicken bouillon and water, then add it to the sausage and onions in the pot. Cook until boiling. Add the thinkly sliced potatoes and cook until soft, about half an hour. Add heavy cream and cook until thoroughly heated. Add the chopped kale just before serving. Serve with parmesan cheese on top of soup.
1 1/2 tsp. crushed red pepper flakes
1 large onion, chopped
2 tsp. garlic puree or 2 cloves, minced
10 cups water
5 cubes chicken bouillon (or 5 T. chicken base)
1 cup heavy cream
1 lb. russet potatoes, about 3 large, sliced into thin rounds
1/4 bunch kale, chopped coarsely into bite sized pieces
Salt and pepper to taste
Parmesan cheese, garnish (optional)
In a large stock pot, saute the Italian sausage and crushed red pepper for 1-2 minutes. Add the onions and garlic to the sausage and saute until tender. DRAIN the sausage really well. Mix together the chicken bouillon and water, then add it to the sausage and onions in the pot. Cook until boiling. Add the thinkly sliced potatoes and cook until soft, about half an hour. Add heavy cream and cook until thoroughly heated. Add the chopped kale just before serving. Serve with parmesan cheese on top of soup.
BBQ Chicken and Pineapple Quesadillas
Carson and I had these for dinner last night, and they were both easy and good. Try them.
3 cups shredded or cubed chicken breasts
1 can tidbit pineapple, drained
1/2 cup red onions, diced (I decided to slice and saute, which I think was a good plan)
1/2 cup BBQ sauce
1/4 cup cilantro, chopped
3 T. green onions, sliced (I left these out)
2 cups Monterey jack or mozzarella cheese, shredded (I used ColbyJack)
1/2 red bell pepper, diced small (Left these out too, although given your intense love you'll probably add extra)
8 flour tortillas
Cut, shred or cube the cooked chicken. Season chicken with Montreal Seasoning (not a huge fan) or salt & pepper. Drain the pineapple and cut the other vegetables. Warm a flat skillet to medium low heat. Put a pat of butter on the hot skillet (I didn't do this). Place one of the tortillas on the skillet. Drizzle the entire tortilla with barbeque sauce. Place 3/4 cup of shredded chicken all over the tortilla along with some pineapple, red onions, red pepper, cilantro and green onions. Sprinkle generously with shredded cheese. Put the top tortilla on top of the quesadilla. Cook on the skillet until cheese is melted and the tortilla has desired number of toasty spots. Flip tortilla and cook on the other side until browned. Makes 4 quesadillas.
3 cups shredded or cubed chicken breasts
1 can tidbit pineapple, drained
1/2 cup red onions, diced (I decided to slice and saute, which I think was a good plan)
1/2 cup BBQ sauce
1/4 cup cilantro, chopped
3 T. green onions, sliced (I left these out)
2 cups Monterey jack or mozzarella cheese, shredded (I used ColbyJack)
1/2 red bell pepper, diced small (Left these out too, although given your intense love you'll probably add extra)
8 flour tortillas
Cut, shred or cube the cooked chicken. Season chicken with Montreal Seasoning (not a huge fan) or salt & pepper. Drain the pineapple and cut the other vegetables. Warm a flat skillet to medium low heat. Put a pat of butter on the hot skillet (I didn't do this). Place one of the tortillas on the skillet. Drizzle the entire tortilla with barbeque sauce. Place 3/4 cup of shredded chicken all over the tortilla along with some pineapple, red onions, red pepper, cilantro and green onions. Sprinkle generously with shredded cheese. Put the top tortilla on top of the quesadilla. Cook on the skillet until cheese is melted and the tortilla has desired number of toasty spots. Flip tortilla and cook on the other side until browned. Makes 4 quesadillas.
Annette's Sugar Cookies
Cream together:
3/4 cup margarine (ew. I choose butter)
1 cup sugar
Add:
2 eggs
1 tsp vanilla
1 tsp lemon or almond extract
Mix well.
Sift:
2 1/2 cups flour
1 1/2 tsp. baking powder
1/4 tsp. salt
Add to mixture. Chill 1 hour. Roll out to 1/4 inch thickness, and cut out cookies. Bake at 375 for 8 minutes. Makes 18-ish cookies.
3/4 cup margarine (ew. I choose butter)
1 cup sugar
Add:
2 eggs
1 tsp vanilla
1 tsp lemon or almond extract
Mix well.
Sift:
2 1/2 cups flour
1 1/2 tsp. baking powder
1/4 tsp. salt
Add to mixture. Chill 1 hour. Roll out to 1/4 inch thickness, and cut out cookies. Bake at 375 for 8 minutes. Makes 18-ish cookies.
Subscribe to:
Posts (Atom)