This is one from The Pioneer Woman which we love. I don't follow the recipe exactly, but here it is for you to make your own adjustments. I saute the onions and peppers with some garlic and mushrooms. I've never added the pimentos and don't use as much cheese.
Ingredients
2 cups Cooked Chicken
3 cups Dry Spaghetti, Broken Into Two Inch Pieces
2 cans Cream Of Mushroom Soup
2 cups Grated Sharp Cheddar Cheese
¼ cups Finely Diced Green Pepper
¼ cups Finely Diced Onion
1 jar (4 Ounce) Diced Pimentos, Drained
2 cups Reserved Chicken Broth From Pot
1 teaspoon Lawry's Seasoned Salt
⅛ teaspoons (to 1/4 Teaspoon) Cayenne Pepper
Salt And Pepper, to taste
1 cup Additional Grated Sharp Cheddar Cheese
Preparation Instructions
Cook 1 cut up fryer and pick out the meat to make two cups. Cook spaghetti in same chicken broth until al dente. Do not overcook. When spaghetti is cooked, combine with remaining ingredients except additional 1 cup sharp cheddar and broth.
Place mixture in casserole pan and top with remaining sharp cheddar. Cover and freeze up to six months, cover and refrigerate up to two days, or bake immediately: 350 degrees for 45 minutes until bubbly. (If the cheese on top starts to get too cooked, cover with foil). Add broth if needed to desired creaminess.
Showing posts with label Cheyenne. Show all posts
Showing posts with label Cheyenne. Show all posts
Monday, June 7, 2010
Monday, May 10, 2010
Whole Wheat Pancakes
Simple and delicious.
Ingredients:
1 c. whole wheat flour
1 Tbl baking powder
2 Tbl. sugar
Dash of salt
1 c. milk
1 egg
2 Tbl oil
Combine dry ingredients. Add wet. Add more milk/water to desired consistency. Melt butter on hot skillet. Cook and enjoy!
I also add vanilla on occasion.
Ingredients:
1 c. whole wheat flour
1 Tbl baking powder
2 Tbl. sugar
Dash of salt
1 c. milk
1 egg
2 Tbl oil
Combine dry ingredients. Add wet. Add more milk/water to desired consistency. Melt butter on hot skillet. Cook and enjoy!
I also add vanilla on occasion.
Carrot Cake Pancakes
I am always looking for a good breakfast idea and when I came across this recipe I was very curious. I made them -almost- according to the directions and they were REALLY good. I didn't use as many carrots because I didn't have a pound the day I made them. I probably reduced the carrots to 1 1/4-1 1/2 c. The family ate them up. The spices add a nice surprise and the carrots are hardly noticeable if grated thin.
Carrot Cake Pancakes
1 ¼ cup white whole wheat flour
2 teaspoons baking powder
1 tsp ground cinnamon
1/4 tsp salt
1/8 tsp freshly ground nutmeg
1/8 tsp ground cloves
1/8 tsp ground ginger
1/4 cup brown sugar
3/4 cup low-fat buttermilk
1 tablespoon canola oil
1 1/2 teaspoons vanilla extract
2 large eggs, lightly beaten
2 cups finely grated carrot (about 1 pound)
Cooking spray
Instructions:Combine flour and next 6 ingredients (through ginger) in a large bowl, stirring with a whisk. Combine 1/4 cup brown sugar and next 4 ingredients (through eggs); add sugar mixture to flour mixture, stirring just until moist. Fold in 2 cups carrot.Heat a large nonstick skillet over medium heat. Coat pan with cooking spray. Spoon 4 (1/4 cup) batter mounds onto pan, spreading with a spatula. Cook for 2 minutes or until tops are covered with bubbles and edges look cooked. Carefully turn pancakes over; cook 1 minute or until bottoms are lightly browned. Repeat procedure twice with remaining batter.
Carrot Cake Pancakes
1 ¼ cup white whole wheat flour
2 teaspoons baking powder
1 tsp ground cinnamon
1/4 tsp salt
1/8 tsp freshly ground nutmeg
1/8 tsp ground cloves
1/8 tsp ground ginger
1/4 cup brown sugar
3/4 cup low-fat buttermilk
1 tablespoon canola oil
1 1/2 teaspoons vanilla extract
2 large eggs, lightly beaten
2 cups finely grated carrot (about 1 pound)
Cooking spray
Instructions:Combine flour and next 6 ingredients (through ginger) in a large bowl, stirring with a whisk. Combine 1/4 cup brown sugar and next 4 ingredients (through eggs); add sugar mixture to flour mixture, stirring just until moist. Fold in 2 cups carrot.Heat a large nonstick skillet over medium heat. Coat pan with cooking spray. Spoon 4 (1/4 cup) batter mounds onto pan, spreading with a spatula. Cook for 2 minutes or until tops are covered with bubbles and edges look cooked. Carefully turn pancakes over; cook 1 minute or until bottoms are lightly browned. Repeat procedure twice with remaining batter.
Spaghetti with Artichoke Hearts and Tomatoes
This is one of my favorite recipes from the Pioneer Woman! I, of course, have altered it and don't use heavy cream but I posted the original recipe so you could decide whether or not to make the changes.
Spaghetti with Artichoke Hearts and Tomatoes
2 tablespoons olive oil
2 tablespoons butter
3 cloves garlic, minced
1/2 medium onion, finely diced
1 14.5 ounce can artichoke hearts (quartered or whole), drained
1 14.5 ounce can diced tomatoes with juice
1 cup heavy cream
1/2 cup chicken broth, more as needed
1/2 teaspoon nutmeg
salt & pepper to taste
1 pound thin spaghetti
1 cup freshly grated Parmesan cheese
2 tablespoons chopped chives or other herbs
Cook spaghetti till al dente. Drain and set aside.
Melt olive oil and butter in a large skillet over medium heat. Add onions and garlic and saute for 2 to 3 minutes. Add artichoke hearts and tomatoes. Stir and cook for 8 to 10 minutes. Reduce heat to low. Stir in cream and chicken broth. Add salt and pepper to taste (do not undersalt!) Cook over low heat until heated through, then turn off heat.
Place drained pasta in a large bowl. Sprinkle with 1 cup Parmesan. Pour sauce over the top. Add chopped chives. Toss lightly to combine and coat; add a tiny bit of reserved pasta water if sauce seems too thick.
Delicious!
from: The Pioneer Woman
Spaghetti with Artichoke Hearts and Tomatoes
2 tablespoons olive oil
2 tablespoons butter
3 cloves garlic, minced
1/2 medium onion, finely diced
1 14.5 ounce can artichoke hearts (quartered or whole), drained
1 14.5 ounce can diced tomatoes with juice
1 cup heavy cream
1/2 cup chicken broth, more as needed
1/2 teaspoon nutmeg
salt & pepper to taste
1 pound thin spaghetti
1 cup freshly grated Parmesan cheese
2 tablespoons chopped chives or other herbs
Cook spaghetti till al dente. Drain and set aside.
Melt olive oil and butter in a large skillet over medium heat. Add onions and garlic and saute for 2 to 3 minutes. Add artichoke hearts and tomatoes. Stir and cook for 8 to 10 minutes. Reduce heat to low. Stir in cream and chicken broth. Add salt and pepper to taste (do not undersalt!) Cook over low heat until heated through, then turn off heat.
Place drained pasta in a large bowl. Sprinkle with 1 cup Parmesan. Pour sauce over the top. Add chopped chives. Toss lightly to combine and coat; add a tiny bit of reserved pasta water if sauce seems too thick.
Delicious!
from: The Pioneer Woman
Chicken Parmesan
Chicken Parmesan
Ingredients:
6 chicken breasts
1/2 cup fine dry bread crumbs (I use Italian)
1/2 cup grated Parmesan
1 large egg
olive oil
1 16 oz jar spaghetti sauce
1 pkg 8 oz mozzarella cheese cut in six slices
Directions:
Combine bread crumbs and 1/4 cup of Parmesan cheese. Beat egg in another bowl. Dip chicken in the egg and then in the bread mixture. On stove heat olive oil until hot. Brown the chicken. (Doesn't need to cook through.) Pour sauce in a 9X13 pan and put browned chicken on top. Cover loosely with foil. Bake for 40 min or until chicken is cooked through. Then put cheese on chicken and sprinkle with remaining Parmesan. Bake 10 min with no foil until cheese is bubbly.
I always serve it with Rotini Noodles cooked and then sprinkled with garlic salt seasoning and olive oil.
Ingredients:
6 chicken breasts
1/2 cup fine dry bread crumbs (I use Italian)
1/2 cup grated Parmesan
1 large egg
olive oil
1 16 oz jar spaghetti sauce
1 pkg 8 oz mozzarella cheese cut in six slices
Directions:
Combine bread crumbs and 1/4 cup of Parmesan cheese. Beat egg in another bowl. Dip chicken in the egg and then in the bread mixture. On stove heat olive oil until hot. Brown the chicken. (Doesn't need to cook through.) Pour sauce in a 9X13 pan and put browned chicken on top. Cover loosely with foil. Bake for 40 min or until chicken is cooked through. Then put cheese on chicken and sprinkle with remaining Parmesan. Bake 10 min with no foil until cheese is bubbly.
I always serve it with Rotini Noodles cooked and then sprinkled with garlic salt seasoning and olive oil.
Cinnamon Oat Scones
Cinnamon Oat Scones
1 c. white whole wheat flour
¾ c. rolled oats
1/3 c. oat bran
¼ c. firmly packed light brown sugar
1 Tbl baking powder
1 tsp cinnamon
¼ tsp salt
1 Tbl cold butter, cut into cubes
2/3 c. half & half or whole milk
2/3 c. mini cinnamon chips
For Topping:
1 Tbl half & half or whole milk
2 Tbl rolled oats
1 Tbl light brown sugar
½ tsp cinnamon
2 Tbl mini cinnamon chips
In a bowl, stir together the flour, rolled oats, oat bran, brown sugar, baking powder, cinnamon, and salt. Using a pastry blender or 2 knives, cut in the butter until the mixture forms large, coarse crumbs the size of peas. Pour the half-and-half over the dry ingredients and mix with a rubber spatula until the dry ingredients are moistened. Stir in mini cinnamon chips into the batter.
Turn the dough out onto a lightly floured work surface and press together gently until the dough clings together in a ball. Pat out into a round about 1/2 inch thick and 6 1/2 inches in diameter. Cut the round into 6 wedges. A pizza cutter works great to cut out the wedges. Place the wedges 1 inch apart on a parchment lined baking sheet.
To top the wedges, brush them with the milk and sprinkle evenly with the cinnamon mixture. Press down on the topping slightly once all wedges have been coated.
Bake until golden brown, about 13 to 15 minutes. Transfer to a wire rack to cool slightly. Serve warm. Store in an airtight container at room temperature for up to 3 days. The scones can also be frozen and reheated.
1 c. white whole wheat flour
¾ c. rolled oats
1/3 c. oat bran
¼ c. firmly packed light brown sugar
1 Tbl baking powder
1 tsp cinnamon
¼ tsp salt
1 Tbl cold butter, cut into cubes
2/3 c. half & half or whole milk
2/3 c. mini cinnamon chips
For Topping:
1 Tbl half & half or whole milk
2 Tbl rolled oats
1 Tbl light brown sugar
½ tsp cinnamon
2 Tbl mini cinnamon chips
In a bowl, stir together the flour, rolled oats, oat bran, brown sugar, baking powder, cinnamon, and salt. Using a pastry blender or 2 knives, cut in the butter until the mixture forms large, coarse crumbs the size of peas. Pour the half-and-half over the dry ingredients and mix with a rubber spatula until the dry ingredients are moistened. Stir in mini cinnamon chips into the batter.
Turn the dough out onto a lightly floured work surface and press together gently until the dough clings together in a ball. Pat out into a round about 1/2 inch thick and 6 1/2 inches in diameter. Cut the round into 6 wedges. A pizza cutter works great to cut out the wedges. Place the wedges 1 inch apart on a parchment lined baking sheet.
To top the wedges, brush them with the milk and sprinkle evenly with the cinnamon mixture. Press down on the topping slightly once all wedges have been coated.
Bake until golden brown, about 13 to 15 minutes. Transfer to a wire rack to cool slightly. Serve warm. Store in an airtight container at room temperature for up to 3 days. The scones can also be frozen and reheated.
Wednesday, July 8, 2009
Marinated Chicken with Roasted Tomato Topping and Mozzarella Cheese
I found this recipe in the AJC a couple of weeks ago and thought it looked interesting. The chicken passed my taste test - which means it didn't taste a bit like chicken. We enjoyed it.
3 Tbl. lemon juice
3 Tbl. balsamic vinegar
1 tsp. oregano
1 tsp. paprika
1 1/2 lbs. chicken (cut into med. pieces)
3/4 c. onion, chopped
1/2 tsp. garlic, minced
3 Tbl. canned drained gr. chilies
2 c. grape tomato halves
1 c. fresh spinach
1/4 tsp. each salt and pepper
1/3 c. mozzarella cheese, shredded
In a ziploc bag, combine lemon juice, vinegar, oregano, and paprika. Add chicken and refrigerate at least one hour. After marinating, cook chicken until juices run clear.
Cook onion and garlic in skillet until tender. Add chilies and tomatoes and cook a couple minutes longer. Add spinach, cook until it wilts. Season with salt and pepper. Divide spinach mixture and spoon on top or each breast; sprinkle with cheese and broil until cheese is melted.
3 Tbl. lemon juice
3 Tbl. balsamic vinegar
1 tsp. oregano
1 tsp. paprika
1 1/2 lbs. chicken (cut into med. pieces)
3/4 c. onion, chopped
1/2 tsp. garlic, minced
3 Tbl. canned drained gr. chilies
2 c. grape tomato halves
1 c. fresh spinach
1/4 tsp. each salt and pepper
1/3 c. mozzarella cheese, shredded
In a ziploc bag, combine lemon juice, vinegar, oregano, and paprika. Add chicken and refrigerate at least one hour. After marinating, cook chicken until juices run clear.
Cook onion and garlic in skillet until tender. Add chilies and tomatoes and cook a couple minutes longer. Add spinach, cook until it wilts. Season with salt and pepper. Divide spinach mixture and spoon on top or each breast; sprinkle with cheese and broil until cheese is melted.
Key Lime Pie
Another favorite! This is the best summertime dessert!
1 can sweetened condensed milk (I use fat free)
1 pkg cream cheese, softened
1/2 c. key lime juice
Graham cracker crust
Combine milk, cream cheese and key lime juice in large bowl. Mix until smooth. Pour into crust (I love the little individual crusts) and freeze.
Makes 1 pie or 12 individual pies.
1 can sweetened condensed milk (I use fat free)
1 pkg cream cheese, softened
1/2 c. key lime juice
Graham cracker crust
Combine milk, cream cheese and key lime juice in large bowl. Mix until smooth. Pour into crust (I love the little individual crusts) and freeze.
Makes 1 pie or 12 individual pies.
Silky Choc. Chip Cookies
This is my new favorite cookie recipe...it's egg less which makes the dough oh so tasty!
4 Tbl. butter
1/4 c. vanilla soy milk
3/4 c. brown sugar
1 tsp. vanilla
1 tsp. salt
1 tsp. baking soda
2 c. flour
Chocolate chips
Cream butter and sugar. Add soymilk and vanilla. Mix dry ingredients and add to creamy mix. Fold in chocolate chips. Place teaspoon full drops on ungreased cookie sheet. Bake at 350 for 10-12 minutes.
4 Tbl. butter
1/4 c. vanilla soy milk
3/4 c. brown sugar
1 tsp. vanilla
1 tsp. salt
1 tsp. baking soda
2 c. flour
Chocolate chips
Cream butter and sugar. Add soymilk and vanilla. Mix dry ingredients and add to creamy mix. Fold in chocolate chips. Place teaspoon full drops on ungreased cookie sheet. Bake at 350 for 10-12 minutes.
Wednesday, May 13, 2009
Salsa Lentils
I found this on the Publix website and have really enjoyed it. I've used it as a filler in Enchiladas and served it over tortilla chips as well.
Ingredients
Ingredients
1 (16-ounce) bag dried lentils
6 cups water
2 tablespoons olive oil
1 onion, diced
3 tablespoons chopped garlic
1 (24-ounce) jar thick and chunky salsa
1 (4 1/2-ounce) can chopped green chiles
1 (1 1/4-ounce) packet taco seasoning mix
1 (1-ounce) package fresh cilantro
1. Rinse and sort lentils. Place water and lentils in large saucepan; cover and bring to a boil on high heat. Reduce heat to medium; cook 10–12 minutes, stirring occasionally, until tender.
2. Preheat large sauté pan on medium-high 2–3 minutes. Place oil in pan; stir in onions and garlic. Cook 8–10 minutes, until onions and garlic begin to brown, stirring occasionally.
3. Drain lentils and return to saucepan. Stir onion mixture, salsa, green chiles and dry taco seasoning mix into lentils. Cover and cook over medium-low heat, stirring occasionally, 10 minutes.
4. Remove large stems from (rinsed) cilantro; coarsely chop, and then measure (1/3 cup). Stir into lentils; remove from heat and serve.
Wednesday, January 7, 2009
Maple-Glazed Parsnips and Carrots
Last Christmas my sister cooked a traditional Christmas dinner for the family. This was one of the dishes she made. I LOVED it and my boys will even eat parsnips cooked this way. It's a Martha Stewart recipe that is surprisingly easy and doesn't include a bunch of ingredients I can hardly pronounce much less find at the grocery store. I hope you like it as much as we have.
1 1/4 lbs. parsnips (about 6), peeled and quartered lengthwise
3/4 lb. thin carrots (about 12), peeled and halved lengthwise
4 slices bacon, each cut into 4 pieces
10 sprigs fresh thyme
1/4 c. pure maple syrup (this makes the dish)
salt and pepper to taste
Preheat oven to 450. Place parsnips, carrots, bacon and thyme in a single layer on a rimmed baking sheet. Drizzle with syrup; season with salt and pepper. Toss well to combine. Bake until bottoms of veggies begin to caramelize and turn dark brown, about 20 minutes. Remove from oven and toss vegetables carefully. Return to oven and bake until all sides are well browned, about 25 minutes more.
Discard bacon and thyme. Serve immediately.
Ham and Potato Soup
Although I am not a ham eater, my family loves this soup. I add whatever vegetables I have in the freezer or fridge. I also rarely stick to a recipe especially when adding vegetables. I am giving you the original recipe, but eyeballing works wonders for me.
3 1/2 c. potatoes, peeled and diced
1/3 c. celery, diced
1/3 c. carrots, sliced
1/3 c. corn
1/3 c. onion, finely chopped
3/4 c. cooked ham, diced
3 1/4 c. broth
salt and pepper to taste
5 Tbl. butter
5 Tbl. flour
2 c. milk
Combine the potatoes, celery, onion, ham and broth in a stockpot. Bring to a boil, then cook over medium heat until the potatoes are tender.
In a separate saucepan, melt butter over low heat. Whisk in flour with a fork, and cook, stirring constantly until thick. Slowly stir in milk as not to allow lumps to form until all the milk has been added. Continue stirring over medium-low heat until thick.
Stir the milk mixture into the stockpot and cook soup until heated through. Serve immediately.
3 1/2 c. potatoes, peeled and diced
1/3 c. celery, diced
1/3 c. carrots, sliced
1/3 c. corn
1/3 c. onion, finely chopped
3/4 c. cooked ham, diced
3 1/4 c. broth
salt and pepper to taste
5 Tbl. butter
5 Tbl. flour
2 c. milk
Combine the potatoes, celery, onion, ham and broth in a stockpot. Bring to a boil, then cook over medium heat until the potatoes are tender.
In a separate saucepan, melt butter over low heat. Whisk in flour with a fork, and cook, stirring constantly until thick. Slowly stir in milk as not to allow lumps to form until all the milk has been added. Continue stirring over medium-low heat until thick.
Stir the milk mixture into the stockpot and cook soup until heated through. Serve immediately.
Dinosaur Nests (No Bake Cookies)
We were talking about dinosaurs today at preschool and I let the kids make 'nests' that we filled with 'eggs'. It was a fun simple project that I thought I would share with you.
4 oz. butter or margarine
1/2 c. milk
2 c. sugar (1 1/2 c. should be plenty)
1 c. chocolate chips
3-4 Tbl. peanut butter
3 c. oats, quick or regular
1 tsp. vanilla extract
Combine the margarine, milk, sugar, PB and vanilla in a saucepan. Bring to a boil and boil for 1 minute. Place the oats and chocolate chips in a bowl. Pour the hot syrup over the dry and mix well. Drop by spoonful onto wax paper or into bowls. Allow to cool before shaping into nests. Top with jelly beans.
Wednesday, August 13, 2008
Pumpkin Choc. Chip Cookies
These are sooo easy! I often use them as a last minute treat.
1 spice cake mix
1 sm. can pumpkin
1/4 c. oil (more or less - I never measure just pour until it looks good)
chocolate chips
Mix all ingredients together in large bowl. Drop by medium cookie scoop onto cookie sheet and bake at 350 for 15 minutes (or until bottoms are golden brown)
1 spice cake mix
1 sm. can pumpkin
1/4 c. oil (more or less - I never measure just pour until it looks good)
chocolate chips
Mix all ingredients together in large bowl. Drop by medium cookie scoop onto cookie sheet and bake at 350 for 15 minutes (or until bottoms are golden brown)
Thursday, July 24, 2008
Parmesan Custard Chicken Lasagne
I used to date this guy who loved to cook. This was one of my favorite dishes he made. It's also a bit time consuming, but he always told me good food is worth the wait and this is definitely worth the wait!
Parmesan Custard
4 T. butter
4 T. flour
2 c. milk
1 c. chicken broth
3 whole eggs
1/2 c. Parmesan cheese
1/2 tsp. salt
pinch of nutmeg and red pepper
Melt butter; add flour and stir. Over low heat gradually stir in milk. Whisk until smooth. Stir in broth and heat until boiling. Beat eggs in separate bowl - gradually whisk sauce into eggs. Pour back into saucepan and let stand off heat. Stir in remaining ingredients and set aside.
Filler Ingredients
1 1/2 lbs. chicken, cut into narrow strips
1 medium onion, diced
1-2 cloves garlic, minced
1/2 c. shredded carrots
1 1/2 lb. broccoli, cut into bite size pieces
1/4 c. fresh parsley
1/2 lb. mozzarella cheese, shredded
Lasagne Noodles, cooked al dente
Saute onion, garlic, carrots and broccoli. Add chicken and parsley and cook until chicken is no longer pink. In a deep 13X9 pan, layer custard, noodles, veggie mixture and cheese. Layer until gone ending with custard. Sprinkle with remaining cheese.
Bake at 350 30-40 minutes
Parmesan Custard
4 T. butter
4 T. flour
2 c. milk
1 c. chicken broth
3 whole eggs
1/2 c. Parmesan cheese
1/2 tsp. salt
pinch of nutmeg and red pepper
Melt butter; add flour and stir. Over low heat gradually stir in milk. Whisk until smooth. Stir in broth and heat until boiling. Beat eggs in separate bowl - gradually whisk sauce into eggs. Pour back into saucepan and let stand off heat. Stir in remaining ingredients and set aside.
Filler Ingredients
1 1/2 lbs. chicken, cut into narrow strips
1 medium onion, diced
1-2 cloves garlic, minced
1/2 c. shredded carrots
1 1/2 lb. broccoli, cut into bite size pieces
1/4 c. fresh parsley
1/2 lb. mozzarella cheese, shredded
Lasagne Noodles, cooked al dente
Saute onion, garlic, carrots and broccoli. Add chicken and parsley and cook until chicken is no longer pink. In a deep 13X9 pan, layer custard, noodles, veggie mixture and cheese. Layer until gone ending with custard. Sprinkle with remaining cheese.
Bake at 350 30-40 minutes
Bestor's Maple Glazed Salmon
1/2 lb. Salmon
2 T. maple syrup
1 T. soy sauce
1/2 clove garlic, minced
1/8 tsp. garlic sauce
Dash of salt and pepper
In small bowl mix syrup, soy sauce, garlics, salt and pepper. Place salmon in baking dish and coat with sauce mixture. Marinate for 30 minutes.
Bake at 400 for 20 minutes or until fish flakes easily.
2 T. maple syrup
1 T. soy sauce
1/2 clove garlic, minced
1/8 tsp. garlic sauce
Dash of salt and pepper
In small bowl mix syrup, soy sauce, garlics, salt and pepper. Place salmon in baking dish and coat with sauce mixture. Marinate for 30 minutes.
Bake at 400 for 20 minutes or until fish flakes easily.
Granola
This is my best recipe for granola. I've adjusted it just the way we like it. It's a little time consuming, but well worth the result. I keep ours in the freezer and we eat it for breakfast with berries and yogurt almost daily.
10 c. rolled oats
1 c. wheat germ
½ lb. shredded coconut
1 c. sunflower seeds
3 c. almonds, pecans, walnuts or combination, chopped
1 ½ c. brown sugar, firmly packed
1 ½ c. water
1 ¼ c. oil
1 c. honey
1 ½ tsp. salt
2 tsp. cinnamon
3 tsp. vanilla
Chicken Tikka Masala
I've never actually made this, Rich's cousin posted it on our family website. Here's her description of the dish:
"It may not be a super fast one, but if you like Indian food this is tops! I got it from an Indian Mamma"
1 C. yogurt
1 T. lemon juice
2 tsp. cumin
1 tsp. ground cinnamon
¼ tsp. cayenne pepper
½ tsp. black pepper
1 T. minced fresh ginger
1 tsp. salt
3 boneless skinless chicken breasts, cut into bite-sized pieces
4 long skewers
1 T. butter
1 clove garlic, minced
1 jalapeno pepper, finely chopped
2 tsp. ground cumin
2 tsp. paprika
1 tsp. salt
1 (8 oz.) can tomato sauce
1 C. heavy cream
¼ c. fresh cilantro, chopped
Directions:
1. In a large bowl, combine yogurt, lemon juice and 2 tsp. cumin, cinnamon, cayenne, black pepper, ginger, and 1 tsp. salt. Stir in chicken, cover and refrigerate for 1 hour.
2. preheat grill and lightly oil grill grate. Thread chicken onto skewers and discard marinade. Grill until juices run clear, about 5 minutes on each side.
3. Melt the butter in a large skillet over medium heat. Saute garlic and jalapeno for 1 minute. Season with 2 tsp. cumin, paprika, and 1 tsp. salt. Stir in tomato sauce and cream. Simmer on low heat until sauce thickens, about 20 minutes. Add grilled chicken and simmer for 10 minutes. Transfer to a serving platter and garnish with fresh cilantro. Serve with basmati rice.
Number Of Servings:6ish
"It may not be a super fast one, but if you like Indian food this is tops! I got it from an Indian Mamma"
1 C. yogurt
1 T. lemon juice
2 tsp. cumin
1 tsp. ground cinnamon
¼ tsp. cayenne pepper
½ tsp. black pepper
1 T. minced fresh ginger
1 tsp. salt
3 boneless skinless chicken breasts, cut into bite-sized pieces
4 long skewers
1 T. butter
1 clove garlic, minced
1 jalapeno pepper, finely chopped
2 tsp. ground cumin
2 tsp. paprika
1 tsp. salt
1 (8 oz.) can tomato sauce
1 C. heavy cream
¼ c. fresh cilantro, chopped
Directions:
1. In a large bowl, combine yogurt, lemon juice and 2 tsp. cumin, cinnamon, cayenne, black pepper, ginger, and 1 tsp. salt. Stir in chicken, cover and refrigerate for 1 hour.
2. preheat grill and lightly oil grill grate. Thread chicken onto skewers and discard marinade. Grill until juices run clear, about 5 minutes on each side.
3. Melt the butter in a large skillet over medium heat. Saute garlic and jalapeno for 1 minute. Season with 2 tsp. cumin, paprika, and 1 tsp. salt. Stir in tomato sauce and cream. Simmer on low heat until sauce thickens, about 20 minutes. Add grilled chicken and simmer for 10 minutes. Transfer to a serving platter and garnish with fresh cilantro. Serve with basmati rice.
Number Of Servings:6ish
Wednesday, July 23, 2008
Sticky Chicken
This recipe is one Rosemary included with her spotlight. I may have made a few changes (I can't remember), but we seem to like it this way.
4 chicken breasts, cut into bite size pieces
1 c. flour
1 egg, beaten
Sauce:
1 1/2 c. sugar
4 T. vinegar
1 T. soy sauce
Dip chicken in egg then flour. Brown in hot oil in pan. Place in glass baking dish. Combine sauce ingredients mixing well. Pour over chicken
Bake at 350 for 45-50 minutes or until cooked through.
4 chicken breasts, cut into bite size pieces
1 c. flour
1 egg, beaten
Sauce:
1 1/2 c. sugar
4 T. vinegar
1 T. soy sauce
Dip chicken in egg then flour. Brown in hot oil in pan. Place in glass baking dish. Combine sauce ingredients mixing well. Pour over chicken
Bake at 350 for 45-50 minutes or until cooked through.
Pull-Apart Bacon Bread
This is a great snack bread. I've tried to use homemade dough, but so far it hasn't been as successful as the frozen dough.
12 bacon strips, diced
1 1lb. loaf frozen bread dough, thawed
2 T. olive oil
1 c. shredded cheddar cheese
1 1oz. pkg ranch dressing mix
Cook bacon and set aside. Roll out dough to 1/2" thickness; brush with oil. Cut into 1" pieces; place in large bowl. Add the bacon, cheese, ranch mix and remaining oil; toss to coat. Arrange pieces in a 13 x 9 baking dish. Cover and let rise for 30 minutes.
Bake at 350 for 15 minutes. Cover with foil; bake 5-10 more minutes until golden brown.
12 bacon strips, diced
1 1lb. loaf frozen bread dough, thawed
2 T. olive oil
1 c. shredded cheddar cheese
1 1oz. pkg ranch dressing mix
Cook bacon and set aside. Roll out dough to 1/2" thickness; brush with oil. Cut into 1" pieces; place in large bowl. Add the bacon, cheese, ranch mix and remaining oil; toss to coat. Arrange pieces in a 13 x 9 baking dish. Cover and let rise for 30 minutes.
Bake at 350 for 15 minutes. Cover with foil; bake 5-10 more minutes until golden brown.
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