Thursday, May 31, 2007
2/3 cup unsalted butter, softened
2/3 cup brown sugar
2 large eggs
1 1/2 cup old fashioned oats
1 1/2 cups flour
1 tsp baking soda
1/2 tsp salt
2/3 cup crasins
2/3 cup dried blueberries
2/3 cup white chocolate chips
Preheat Oven to 350
Beat butter and brown sugar together until light and fluffy. Add eggs, mixing well.
Combine oats, flour, baking soda, and salt in a seperate bowl. Add to butter mixture in several additions, mixing well after each addition. Stir in crasins, blueberries, and white chocolate chips.
Drop on cookie sheet and flatten with a spoon. Bake for 10-12 minutes or until golden brown on top. Cool on a wire rack.
6 Skinless, boneless chicken breast halves
1 tsp olive oil
2 cloves garlic
¼ tsp garlic salt (to taste)
pinch ground black pepper
1 avocado, sliced
2 ripe tomatoes, sliced
6 slices of Monterey Jack cheese sliced really thin
Preheat oven to 350 degrees.
Warm oil in skillet and add garlic. Add chicken, garlic salt, and black pepper. Cook for about 10-15 minutes or until almost done.
Place chicken on a cookie sheet and top each chicken breast with 2 slices of tomatoes and a slice of cheese. Place in oven for 10 –15 minutes, until cheese melts. Remove from oven, add sliced avocado and serve immediately.
Monday, May 28, 2007
1/3 pkg. Costco Meathballs
1 16 or 20 oz can pinapple chunks (depending on how much pineapple you want)
1/2 c brown sugar
3/4 c ketchup
1/4 c vinegar
2 T cornstarch
2 T soy sauce
1 clove garlic, minced (or garlic salt)
1 small onion, diced
1 large bell pepper, dice (opional)
Mix together all ingredients except meatballs. Place ons tove in big pot over mdium heat. Add meatbals and bring mixture to boil, stirring so meatballs are covered in sauce. Turn down heat and allow to simmer for 1 hour, stirring often to prevent scorching. Excellent sauce.
note: both times I have made this I haven't had any vinegar so I did it without, but it was still very good. I also don't always use the cornstarch because I don't like it to thicken too much.
2 T Butter
8oz Mushrooms (I use more cause my family loves them)
4 green onions (I've used yellow onions more than the green and it tastes the same to me)
1 tsp dried basil
1/4 c Flour
2 c chicken stock
1/2 c whipping cream
1/4 c cranberry juice (I think the normal recipe calls for wine, but we use juice and it's sweet and yummy)
2 c cubed chicken
2/3 c freashly grated parmesan
8 oz pasta (obviously, whatever pasta you prefer, i like bowtie)
In large skillet, melt butter. Add mushrooms, onions, and basil; cook for 4 minutes. In a bowl, blend flour with 1/3 cup chicken stockt o make smooth past. Stir in remaining stock. Pour into skillet, bring to boil, stirring until thicker. Add cream and juice. When you're ready to serve, add parmesan, then add chicken and noodles in large bowl. Yummy!
Thursday, May 24, 2007
1 Loaf soft French bread (sliced diagonally, about 1 1/2 –inch thick)
1 quart whipping cream
¾ cup orange juice
½ cup sugar
pinch of salt
2 tablespoons vanilla
2 tablespoons orange extract
Combine liquid ingredients. Pour over bread slices. Cover and refrigerate at least one hour.
Remove bread and discard liquid. Spread butter on flat grill. Cook bread until golden brown, then bake at 450 degrees for 5 to 7 minutes on until bread is puffed up like a soufflé.
Dust with powdered sugar. Serve immediately.
Yield: 6 servings
Wednesday, May 23, 2007
2 (12 oz.) packages frozen squash puree (I usually find it at Harmon's)
1/2 t. dried sage
kosher salt and ground pepper to taste
1 (15 oz.) container part-skim ricotta
1 C. grated parmesan
8 no-boil lasagna noodles
Thaw squash in the microwave. Season with sage, salt and pepper (I never measure, and am sure I use a lot more than called for). In another bowl, mix ricotta with 1/2 cup parmesan and salt and pepper. Lay 2 lasagna noodles on the bottom of prepared 8-inch square baking dish. Spread with half the squash mixture. Layer with 2 more noodles (opposite direction), and spread with half the ricotta mixture. Repeat layering with remaining noodles and filling. Sprinkle top (ricotta mixture) with remaining 1/2 cup parmesan. Cover with foil; place on a rimmed baking sheet. Bake at 400 until lasagna is heated through, about 45 minutes. Remove foil and continue baking until golden on top, 20-25 minutes more.
Chicken, any kind, with skin on (I like to use drumsticks)
Salt, pepper and cinnamon to taste (I really pour it on there)
Preheat broiler. Place chicken on a broiler pan (it's wise to line it with aluminum foil). Sprinkle all over with salt, pepper and cinnamon. Turn skin-side down and transfer to broiler. Broil about 6 inches from the heat for 15 minutes. Turn the chicken, sprinkle again, and broil until skin is crisp and brown, about 15 minutes more.
Saturday, May 19, 2007
Anyway, check her out! I think you will like the site. http://simplyrecipes.com
I sent this recipe around to many of you after our May Supper Club, but I thought it would be a great thing to post on our new blog (thanks Meg!). I read about the ingredients of fast food chicken nuggets in this article and it is also where I got the recipe. The article really opened my eyes. The next day was Sunday and I happened to have some chicken breasts in the fridge, so I took them over to my parents' house and made chicken fingers with the little kids that were there. They were a hit! The big kids (adults) liked them too and they were all gone in a second. I hope you like the recipe too.
Crunchy Honey Mustard Chicken Fingers
1 pound chicken tenders (I just cut up chicken breasts into strips)
1/4 cup honey, warmed
1/4 cup Dijon mustard
1 cup corn flakes, crushed (I put the cornflakes in a Ziploc bag and crushed them--no mess)
Preheat oven to 425 degrees. Lightly grease a cookie sheet. In a small bowl, mix mustard and honey together. In another bowl, place the crushed corn flakes.
In assembly line fashion, dip the chicken tender in the mustard mixture, then roll in the corn flakes and place on the cookie sheet. Bake for 15 minutes, or when cooked through. Serves 4.
Wednesday, May 16, 2007
but I will also post it here.
1 C fresh cilantro leaves
4 scallions, coarsely chopped (I use green onions and not quite as many)
Coarse salt and ground pepper
10 oz fresh baby spinach
8 corn tortillas
1 can pinto beans (drained and rinsed)
1 c prepared salsa
8 oz pepper jack cheese (I use mozerella)
Preheat oven to 425 degrees;. In a food processor, combine cilantro, scallions, 1 teaspoon salt, and 1/4 teaspoon pepper with as much spinach as will fit; pulse, adding remaining spinach in batches, until coarsely chopped.
Coat an 8-inch square baking dish with cooking spray. Lay 4 tortillas in bottom of dish (they will overlap slightly). Layer with half of beans, salsa, spinach mixture, and cheese; repeat with remaining ingredients, ending with cheese and pressing in gently.
Cover dish with foil; place on a rimmed baking sheet. Bake until bubbling, 25 to 30 minutes; remove foil, and continue baking until golden, 15 to 20 minutes more. Cool 5 to 10 minutes before serving
For one pitcher size
1 1/4 C sugar
1/2 Tbsp citric acid (found at any health food store)
1/2 Tbsp lemon or orange extract
2 quarts water
lemons or oranges for garnish
Put in pitcher and mix up. Very refreshing on a hot summer day!