Saturday, January 15, 2011
Whole Wheat Bread with Agave Nectar
Found this recipe and thought id try it out since my awesome friend Danyle gave me some Agave Nectar for a Honey substitute.
BREAD MACHINE! Portuguese Sweet Bread
I've recently acquired a bread machine and i'm totally digging it. I refuse to buy bread from the store when I can make my own!!!
So far i've made some wheat bread, and the Clone of Cinnabon which is all sorts of uh-mazing and I seriously suggest trying !
Im not a baker but damn I rocked those cinnamon rolls!
Next weeks new recipe :
Portuguese Sweet Bread
(I will be making these into rolls, so i'm skipping the bread machine baking portion, and going to use the sweet dough process and make them in the oven)
Directions
Chicken and Dumplings
IngredientsChicken:
1 (2 1/2-pound) chicken, cut into 8 pieces
3 ribs celery, chopped
1 large onion, chopped
2 bay leaves
1 tablespoon of Basil
2 chicken bouillon cubes
1 teaspoon House Seasoning, recipe follows
1 (10 3/4-ounce) can condensed cream of celery or cream of chicken soup
Dumplings:
2 cups all-purpose flour
1 teaspoon salt
Ice water
Directions
To start the chicken: Place the chicken, celery, onion, bay leaves, bouillon, basil, and House Seasoning in a large pot. Add 4 quarts of water and in water and bring to a simmer over medium heat. Simmer the chicken until it is tender and the thigh juices run clear, about 40 minutes. Remove the chicken from the pot and, when it is cool enough to handle, remove the skin and separate the meat from the bones. Return the chicken meat to the pot. Keep warm over low heat.
To prepare the dumplings: Mix the flour with the salt and mound together in a mixing bowl. Beginning at the center of the mound, drizzle a small amount of ice water over the flour. Using your fingers, and moving from the center to the sides of the bowl, gradually incorporate about 3/4 cup of ice water. Knead the dough and form it into ball.
Dust a good amount of flour onto a clean work surface. Roll out the dough (it will be firm), working from center to 1/8-inch thick. Let the dough relax for several minutes.
Add the cream of celery soup to the pot with the chicken and simmer gently over medium-low heat.
Cut the dough into 1-inch pieces. Pull a piece in half and drop the halves into the simmering soup. Repeat. Do not stir the chicken once the dumplings have been added. Gently move the pot in a circular motion so the dumplings become submerged and cook evenly. Cook until the dumplings float and are no longer doughy, 3 to 4 minutes.
To serve, ladle chicken, gravy, and dumplings into warm bowls.
Tip: If the chicken stew is too thin it can be thickened before the dumplings are added. Simply mix together 2 tablespoons cornstarch and 1/4 cup of water then whisk this mixture into the stew.
Easy Chicken Cordon Bleu
Link to her site
What You Need1 pkg. (6 oz.) STOVE TOP Lower Sodium Stuffing Mix for Chicken
6 small boneless skinless chicken breast halves (1-1/2 lb.)
6 slices OSCAR MAYER Thin Sliced Smoked Ham
1 can (10-3/4 oz.) reduced-sodium condensed cream of chicken soup
1 Tbsp. GREY POUPON Dijon Mustard
6 KRAFT Deli Fresh Swiss Cheese Slices
Make It HEAT oven to 400ºF.
PREPARE stuffing as directed on package.
PLACE chicken in 13x9-inch baking dish; cover with ham. Mix soup and mustard; spoon over chicken. Top with stuffing.
BAKE 25 min. or until chicken is done (165°F). Top with cheese; bake 5 min. or until melted
Recipe by Kraft Foods, Photos by Laura Spear
.
Brie Topped with Candied Walnuts and Cranberries
Ingredients
3/4 cup lightly packed brown sugar 175mL
1/2 cup BeeHive Corn Syrup 125mL
1/3 cup butter 75mL
1/2 tsp. baking soda 2mL
2 cups walnut halves 500mL
1 cup Sweetened Dried Cranberries 250mL
1 tsp. hot pepper sauce 5mL
1/2 tsp. salt 2mL
1 5-inch (12cm) round of Brie cheese, about 500 g (1lb)
Directions
1. Combine brown sugar, corn syrup and butter in a small, heavy saucepan set over medium-high heat. Cook, stirring, until mixture comes to a boil. Boil gently, without stirring, for 2 minutes. Remove from heat and, shielding hands with oven mitts, quickly whisk in baking soda. Stir in walnuts, dried cranberries, hot sauce and salt for 30 seconds or until mixture begins to set.
2. Mound the warm nut mixture on top of the Brie. (Can be refrigerated until set; covered, then refrigerated for up to 2 days. Bring to room temperature before serving.)
Recipe from ACH food company, photo by Laura Spear
3/4 cup lightly packed brown sugar 175mL
1/2 cup BeeHive Corn Syrup 125mL
1/3 cup butter 75mL
1/2 tsp. baking soda 2mL
2 cups walnut halves 500mL
1 cup Sweetened Dried Cranberries 250mL
1 tsp. hot pepper sauce 5mL
1/2 tsp. salt 2mL
1 5-inch (12cm) round of Brie cheese, about 500 g (1lb)
Directions
1. Combine brown sugar, corn syrup and butter in a small, heavy saucepan set over medium-high heat. Cook, stirring, until mixture comes to a boil. Boil gently, without stirring, for 2 minutes. Remove from heat and, shielding hands with oven mitts, quickly whisk in baking soda. Stir in walnuts, dried cranberries, hot sauce and salt for 30 seconds or until mixture begins to set.
2. Mound the warm nut mixture on top of the Brie. (Can be refrigerated until set; covered, then refrigerated for up to 2 days. Bring to room temperature before serving.)
Recipe from ACH food company, photo by Laura Spear
Super Easy Chicken n Dumplings
Super Easy Chicken n Dumplings
- 1 lb of chicken (start with it frozen)
- 1 can of cream of chicken
- 1 can of cream of mushroom
- 2 cans of water
- black pepper (a generous amount to your taste)
- veggies ( i used corn and carrots and green beans that were frozen)
- some garlic
Put all that in the crock pot on high until is starts bubbling, then turn it down to low about 4 hours.
when the chicken is cooked through take it out and shred it up or cut it into chunks.
about 60-90 minutes before you want to eat it, make biscuits (I use bisquick/milk, some people use fridge biscuits) and pot them on top to bake. i like to sprinkle some garlic powder on top and a little cheese. when you can tap on the top they are about done. depending on hoe done you want your biscuits is when they're done.
Pumpkin Zucchini Bread
Pumpkin Zucchini Bread
adapted from allrecipes.com
adapted from allrecipes.com
INGREDIENTS:
3 eggs, lightly beaten 2 cups sugar 1 cup canned pumpkin 1 cup butter or margarine, melted (I used 1/2 cup oil & 1/2 cup butter) 1 tablespoon vanilla extract 3 cups all-purpose flour (I used 1 cup wheat) 1 teaspoon baking soda | 1/2 teaspoon baking powder 1/2 teaspoon salt 1/2 teaspoon ground cinnamon 1/2 teaspoon ground nutmeg 1/2 teaspoon ground cloves 1 cup shredded zucchini 1 cup chopped walnuts |
DIRECTIONS:
| 1. | In a mixing bowl, combine eggs and sugar. Add pumpkin, butter and vanilla. Combine dry ingredients; gradually add to pumpkin mixture and mix well. Stir in zucchini and nuts. Pour into two greased and floured 9-in. x 5-in. x 3-in. loaf pans. Bake at 350 degrees F for 45-50 minutes or until breads test done. Cool in pans 10 minutes. Remove to a wire rack. |
Friday, July 16, 2010
Chicken Alfredo Lasagna
Chicken Alfredo Lasagna
I make this in under 30 minutes prep time, cutting time by buying the over ready lasagna noodles!!!)
Ingredients
10 Uncooked lasagna noodles
1 jar Or 16 oz white Alfredo pasta sauce
1/4 cup Milk
1 1/2 tsp Dried oregano leaves
3 cups Coarsely chopped cooked chicken (use rotisserie-cooked for convenience- OR BOIL AND SHRED)
1 can Or 14 oz artichoke hearts in water, drained and chopped
1/2 cup Chopped red bell pepper
1/4 cup Finely chopped onion
1 Garlic clove, pressed
3 cups Or 12 oz shredded mozzarella cheese
1 pkg Or 4 oz crumbled feta cheese
2 cups Or 4 oz packed fresh baby spinach leaves
Preparation
1. Preheat oven to 375. Cook noodles according to package directions, using shortest cook time; drain. In small bowl, combine Alfredo sauce, milk and oregano. Whisk until blended. Set aside.
2. Coarsely chop chicken. Chop artichokes, bell pepper and onion, press garlic and add mozzarella and feta cheese. Mix well.
3. To assemble lasagna, spread 2/3 cup of the Alfredo sauce mixture over bottom of rectangular baking dish. Top with half of the noodles, overlapping to fit. Layer half of the spinach leaves over noodles; top with half of the chicken mixture. Repeat layers, starting with half of the remaining sauce. After layering, pour remaining suace over top of lasagna.
4. Cover baker with aluminum foil. Bake 45 minutes. Carefully remove foil. Continue baking 10-15 minutes or until bubbly. Remove from oven; let stand 15 minutes for easier serving. Cut into squares; serve.
I make this in under 30 minutes prep time, cutting time by buying the over ready lasagna noodles!!!)
Ingredients
10 Uncooked lasagna noodles
1 jar Or 16 oz white Alfredo pasta sauce
1/4 cup Milk
1 1/2 tsp Dried oregano leaves
3 cups Coarsely chopped cooked chicken (use rotisserie-cooked for convenience- OR BOIL AND SHRED)
1 can Or 14 oz artichoke hearts in water, drained and chopped
1/2 cup Chopped red bell pepper
1/4 cup Finely chopped onion
1 Garlic clove, pressed
3 cups Or 12 oz shredded mozzarella cheese
1 pkg Or 4 oz crumbled feta cheese
2 cups Or 4 oz packed fresh baby spinach leaves
Preparation
1. Preheat oven to 375. Cook noodles according to package directions, using shortest cook time; drain. In small bowl, combine Alfredo sauce, milk and oregano. Whisk until blended. Set aside.
2. Coarsely chop chicken. Chop artichokes, bell pepper and onion, press garlic and add mozzarella and feta cheese. Mix well.
3. To assemble lasagna, spread 2/3 cup of the Alfredo sauce mixture over bottom of rectangular baking dish. Top with half of the noodles, overlapping to fit. Layer half of the spinach leaves over noodles; top with half of the chicken mixture. Repeat layers, starting with half of the remaining sauce. After layering, pour remaining suace over top of lasagna.
4. Cover baker with aluminum foil. Bake 45 minutes. Carefully remove foil. Continue baking 10-15 minutes or until bubbly. Remove from oven; let stand 15 minutes for easier serving. Cut into squares; serve.
Wednesday, July 14, 2010
Flood slut
I love why she picked the name to her Blog.What's with the "food slut" title?
Simple. I was initially going to go with "food whore" until Brad pointed out that "whores do it for the money, but sluts do it because they like it". Awesome.
I like this girl, and I think ill be using her blog to try new recipes!
Food rocks!!!
Easy Garlic Knots
Super easy and I am guilty of eating way to many everytime I make theseEasy Garlic Knots
1 tube Pillsbury pizza dough
1 large garlic clove
1/4 tsp sea salt
1/4 cup melted butter
Parsly
Heat oven to 375.
Open dough, and cut into 12 equal pieces. Roll each piece into a rope about 6 inches long, and tie in a simple knot. Place on a baking sheet while the oven preheats.
Melt butter, garlic, and salt in a bowl, drizzle a little on each knot, bake until golden, and sprinkle with fresh parsley!
These are amazing!
Super Size Turkey & Spinach Meatballs
Served with Bacon Wrapped Green Beans.I made these but didnt have the ingredients for the sauce but they were still moist and very delicious! I served with A Bacon-Wrapped Green Beans Recipe
Ingredients:
One 10-ounce box frozen chopped spinach, thawed
2 1/2 to 2 2/3 pounds ground turkey breast
1 medium onion, finely chopped
3 garlic cloves, chopped
1 large egg
1 3/4 cups milk
3/4 cup bread crumbs (3 handfuls)
1/2 cup freshly grated Parmigiano-Reggiano cheese ***I substituted with Parmesan
Coarse salt and freshly ground pepper
Extra-virgin olive oil (EVOO), for drizzling
2 tablespoons unsalted butter
2 tablespoons all-purpose flour
1 cup chicken broth
One 8-ounce package shredded provolone cheese or Italian cheese blend
1/2 teaspoon freshly grated nutmeg (eyeball it)
1/4 cup chopped flat-leaf parsley
Serve with a buttered egg pasta and a green salad.
Directions:
1.Preheat the oven to 400°. Wring the spinach dry in a clean kitchen towel. Place the ground turkey in a large bowl and make a well in the middle of the turkey. Add the spinach, half of the onion, the garlic, the egg, 1/4 cup of the milk, the bread crumbs and the Parmigiano-Reggiano cheese and season with salt and pepper. Mix until combined, then form the turkey mixture into 12 large balls, arrange on a nonstick baking sheet and drizzle with EVOO. Roast for 25 minutes.
2.Meanwhile, heat a small saucepan over medium heat. Add a drizzle of EVOO and the butter to the pan. Melt the butter, add the remaining onion and cook for 2 minutes, then whisk in the flour. Cook for 1 minute, then whisk in the remaining 1 1/2 cups of milk and the broth. Bring the liquid to a boil, then stir in the provolone. Season the sauce to taste with salt, pepper and the nutmeg.
3.Place 3 turkey meatballs on each of 4 dinner plates and drizzle with the sauce; garnish with the parsley and serve.
Ingredients for Bacon Wrapped Green Beans
3/4 pound fresh green beans
4 bacon strips
3 tablespoons butter, melted
1/4 cup packed brown sugar
1/4 teaspoon garlic salt
1/8 teaspoon soy sauce
Directions
Place beans in a large saucepan and cover with water. Bring to a boil. Cook, uncovered, for 8 minutes or until crisp-tender. Meanwhile, in a skillet, cook bacon over medium heat until cooked but not crisp, about 3 minutes. Remove to paper towels.
Drain beans; place about 12 beans on each bacon strip. Wrap bacon around beans and secure with a toothpick. Place on an ungreased baking sheet.
In a small bowl, combine the butter, brown sugar, garlic salt and soy sauce; brush over bundles. Bake at 400° for 10-15 minutes or until bacon is crisp. Yield: 4 servings.
Jerk Chicken Nachos
A simple yet fun and friendly meal for the family or hors d’oeurves for friends.You will need
» 6 cups of tortilla chips
» 3 cups diced or shredded cooked chicken
» 2 cups of shredded cheddar and Monterey Jack cheese blend
» 2 tablespoons of Jamaican Jerk Rub (keep them separated)
» 1 small yellow or red bell pepper (I like to us a combination of the two)
» 1 small lime
» 2 tablespoons of fresh snipped cilantro
» ¼ of a cup of sour cream and 1 teaspoon additional Jamaican Jerk Rub
1.Start by preheating your oven to 425°F. Arrange the tortilla chips in a slightly overlapping layer on the Pampered Chef Large Round Stone.
2.Now in the Classic Batter Bowl, combine the chicken, the cheese and 1 tablespoon of the Jamaican jerk rub. Mix together gently using the Small Mix ‘N Scraper.
3.Sprinkle the chicken rub cheese mixture evenly over the 6 cups of tortilla chips. Bake for 5 to 7 minutes or until the cheese is melted. Then remove it from the oven to the Stackable Cooling Rack.
4.While the chicken and chips are in the oven, dice the bell peppers with the Santoku Knife. Then slice the lime in half(across). You should now juice half of the lime, using the Citrus Press, into the Small Batter Bowl and add the remaining Jamaican jerk rub and bell pepper to it, then mix well.
5.Snip the cilantro in the mincing cup of the Herb Keeper using the Kitchen Shears.
6.Slice the remaining lime half using the Ultimate Mandoline fitted with the v-shaped blade. Cut the slices in half using Utility Knife.
7.Spoon the bell pepper mixture over the nachos and sprinkle evenly with cilantro.
If desired, combine sour cream and additional jerk rub in a resealable plastic bag. Trim the corner of the bag to allow the sour cream to flow through. Spread the sour cream mixture over the chicken nachos and garnish it with lime slices.
Girls Night Recipes
Chololate Eclair Squares by Stacy H.What You Need
2 pkg. (3.4 oz. each) JELL-O Vanilla Flavor Instant Pudding
2 cups cold milk
1 tub (8 oz.) COOL WHIP Whipped Topping, thawed
64 NILLA Wafers
2 squares BAKER'S Semi-Sweet Chocolate
Make It
BEAT pudding mixes and milk in large bowl with whisk 2 min. Stir in COOL WHIP.
ARRANGE 16 wafers on bottom of 8-inch square dish; cover with 1/3 of the pudding mixture. Repeat layers twice. Top with remaining wafers. Refrigerate 4 hours.
MICROWAVE chocolate in microwaveable bowl on HIGH 1 min. or until melted when stirred. Drizzle over dessert.
Oreo Truffles by Danyle L.Ingredients
1 (16 ounce) package OREO Chocolate Sandwich Cookies, divided
1 (8 ounce) package PHILADELPHIA Cream Cheese, softened
2 (8 ounce) packages BAKER'S Semi-Sweet Baking Chocolate, melted
Directions
1.Crush 9 of the cookies to fine crumbs in food processor; reserve for later use. (Cookies can also be finely crushed in a resealable plastic bag using a rolling pin.) Crush remaining 36 cookies to fine crumbs; place in medium bowl.
Add cream cheese; mix until well blended. Roll cookie mixture into 42 balls, about 1-inch in diameter.
2.Dip balls in chocolate; place on wax paper-covered baking sheet. (Any leftover chocolate can be stored at room temperature for another use.) Sprinkle with reserved cookie crumbs.
3.Refrigerate until firm, about 1 hour. Store leftover truffles, covered, in refrigerator.
Old Fashion Cupcakes & Frosting by Mary
Ingredients
1 3/4 cups cake flour (not self-rising)
1 1/4 cups unbleached all-purpose flour
2 cups sugar
1 tablespoon baking powder
3/4 teaspoon salt
2 sticks unsalted butter, cut into cubes
4 large eggs
1 cup whole milk
1 teaspoon pure vanilla extract
Old Fashioned Frosting, recipe follows
Directions
Preheat oven to 325 degrees F. Line cupcake pans with paper liners; set aside.
Combine in a bowl both flours, sugar, baking powder and salt. Mix on low speed until combined for about 3 minutes. Add in cubed butter, mixing until just coated with flour.
Add eggs 1 at a time until combined. Slowly add milk and vanilla to batter until completely mixed scraping down the bowl as you mix.
Scoop batter into baking cups filling about 2/3 full. Bake until a cake tester inserted in the center comes out clean, 17 to 20 minutes.
Cool and decorate with Old Fashioned Frosting.
Old-Fashioned Frosting:
2 sticks butter, room temperature
8 cups confectioners' sugar
1/2 cup milk
2 teaspoons vanilla extract or other flavoring
Cream softened butter and add 4 cups sugar, milk and vanilla. Beat with paddle attachment until smooth gradually add the rest of sugar to reach frosting consistency*.
*Cook's Note: Add more sugar to get this consistency.
Mini Ham Puffs by Danielle
Ingredients
1 package (2.5 oz) processed ham, chopped
1 small onion, chopped (about 1/4 cup) shopping list
1/2 cup shredded swiss cheese shopping list
1 egg shopping list
1 1/2 teaspoons Dijon mustard shopping list **I used Spicy Brown Mustard1/8 teaspoon ground black pepper shopping list
1 package (8oz) refrigerated crescent rolls shopping list
**I added a few peices of bacon!
How to make it
Preheat oven to 350 degrees
Finely chop ham and onion and place in a bowl.
Add cheese, egg, mustard, and pepper; mix well.
Lightly spray a mini muffin pan with any type of oil spray.
Unroll crescent rolls and press dough into one large rectangle.
Cut into 24 pieces.
Press dough pieces into muffin cups using a mini tart shaper dipped in flour.
Fill each muffin cup with ham filling.
Bake 13 to 15 minutes or until lightly brown.
Chocolate Cake by Jenn R.
Ingredients
1 (18.25 ounce) package devil's food cake mix
1 (5.9 ounce) package instant chocolate pudding mix
1 cup sour cream
1 cup vegetable oil
4 eggs
1/2 cup warm water
2 cups semisweet chocolate chips
Directions
1.Preheat oven to 350 degrees F (175 degrees C).
2.In a large bowl, mix together the cake and pudding mixes, sour cream, oil, beaten eggs and water. Stir in the chocolate chips and pour batter into a well greased 12 cup bundt pan.
3.Bake for 50 to 55 minutes, or until top is springy to the touch and a wooden toothpick inserted comes out clean. Cool cake thoroughly in pan at least an hour and a half before inverting onto a plate If desired, dust the cake with powdered sugar.
Monday, July 12, 2010
Festive Scalloped Corn
Festive Scalloped Corn
Recipe By: Pampered Chef
Serving Size: 10
1/3 cup green onions, whole - chopped
3 eggs
14¾ ounces creamed corn - canned
11 ounces corn with red and green peppers – canned & drained *****I substituted three fresh corn bobs, boiled them, then cut off corn and added to mix *****
8½ ounces Jiffy corn muffin mix
1 cup sour cream
2 tablespoons butter - melted
Preheat oven to 375
Spray a shallow 2 qt baking dish with cooking spray
In medium bowl, whisk eggs. Add green onions and remaining ingredients. Mix
until well blended.
Pour mixture into baking dish.
Bake 35-40 minutes until edges are golden brown
NOTES: Using Pampered Chef products, this bakes in the Oval Baker and mixes
perfectly in the Classic Batter Bowl.
Recipe By: Pampered Chef
Serving Size: 10
1/3 cup green onions, whole - chopped
3 eggs
14¾ ounces creamed corn - canned
11 ounces corn with red and green peppers – canned & drained *****I substituted three fresh corn bobs, boiled them, then cut off corn and added to mix *****
8½ ounces Jiffy corn muffin mix
1 cup sour cream
2 tablespoons butter - melted
Preheat oven to 375
Spray a shallow 2 qt baking dish with cooking spray
In medium bowl, whisk eggs. Add green onions and remaining ingredients. Mix
until well blended.
Pour mixture into baking dish.
Bake 35-40 minutes until edges are golden brown
NOTES: Using Pampered Chef products, this bakes in the Oval Baker and mixes
perfectly in the Classic Batter Bowl.
Monday, May 31, 2010
South of the Border Meatloaf
1 cup finely chopped poblano or green bell pepper (I added 2 jalapenos)
1 medium onion (1/2 cup/125 mL finely chopped)
1.5 cups very finely crushed authentic restaurant-style tortilla chips
1 cup ketchup
2 tbsp Chipotle Rub
1 1/2 lbs 93% lean ground beef
2 eggs
1 1/2 cups shredded sharp cheddar cheese, divided
Chopped fresh cilantro (optional)
Finely chop peppers and onion with Food Chopper. Place chips into large resealable plastic bag; very finely crush using Meat Tenderizer to measure 1.5 crumbs. Combine ketchup and rub in Small Batter Bowl; stir with Small Mix ‘N Scraper®. In a Mixing Bowl, combine pepper, onion, tortilla chip crumbs, 3/4 cup of the ketchup mixture, beef, egg and 1 cup of the cheese; mix well.
2.*** I placed into a loaf pan, and cooked for about an hour or so on 375, topping it with ketchup muixture in the last 15 minutes.
The recipe says to form a loaf and place it in a Deep Dish Covered Baker then Microwave, covered, on HIGH 14-17 minutes, take out brush remaining ketchup mixture on top and remicrowave for 3-4 minutes.
3. Sprinkle remaining cheese over meat loaf; cover and let stand 10 minutes before slicing. Sprinkle cilantro over meat loaf, if desired. Make sure to LET STAND !!!
Yield: 6 servings
1 medium onion (1/2 cup/125 mL finely chopped)
1.5 cups very finely crushed authentic restaurant-style tortilla chips
1 cup ketchup
2 tbsp Chipotle Rub
1 1/2 lbs 93% lean ground beef
2 eggs
1 1/2 cups shredded sharp cheddar cheese, divided
Chopped fresh cilantro (optional)
Finely chop peppers and onion with Food Chopper. Place chips into large resealable plastic bag; very finely crush using Meat Tenderizer to measure 1.5 crumbs. Combine ketchup and rub in Small Batter Bowl; stir with Small Mix ‘N Scraper®. In a Mixing Bowl, combine pepper, onion, tortilla chip crumbs, 3/4 cup of the ketchup mixture, beef, egg and 1 cup of the cheese; mix well.
2.*** I placed into a loaf pan, and cooked for about an hour or so on 375, topping it with ketchup muixture in the last 15 minutes.
The recipe says to form a loaf and place it in a Deep Dish Covered Baker then Microwave, covered, on HIGH 14-17 minutes, take out brush remaining ketchup mixture on top and remicrowave for 3-4 minutes.
3. Sprinkle remaining cheese over meat loaf; cover and let stand 10 minutes before slicing. Sprinkle cilantro over meat loaf, if desired. Make sure to LET STAND !!!
Yield: 6 servings
Ginger Glazed Mahi Mahi
Ingredients3 tablespoons honey
3 tablespoons soy sauce
3 tablespoons balsamic vinegar
1 teaspoon grated fresh ginger root
1 clove garlic, crushed or to taste
2 teaspoons olive oil
4 (6 ounce) mahi mahi fillets
salt and pepper to taste
1 tablespoon vegetable oil
Directions
1.In a shallow glass dish, stir together the honey, soy sauce, balsamic vinegar, ginger, garlic and olive oil. Season fish fillets with salt and pepper, and place them into the dish. If the fillets have skin on them, place them skin side down. Cover, and refrigerate for 20 minutes to marinate.
2.Heat vegetable oil in a large skillet over medium-high heat. Remove fish from the dish, and reserve marinade. Fry fish for 4 to 6 minutes on each side, turning only once, until fish flakes easily with a fork. Remove fillets to a serving platter and keep warm.
3.Pour reserved marinade into the skillet, and heat over medium heat until the mixture reduces to a glaze consistently. Spoon glaze over fish, and serve immediately.
Footnotes
Jerk Chicken Nachos
Made these last night. Delicious.
Post a pic later.
A simple yet fun and friendly meal for the family or hors d’oeurves for friends.
You will need
» 6 cups of tortilla chips
» 3 cups diced or shredded cooked chicken (I season with Season all and Jerk rub)
» 2 cups of shredded cheddar and Monterey Jack cheese blend
» 2 tablespoons of Jamaican Jerk Rub (keep them separated)
» 1 small yellow or red bell pepper (I like to us a combination of the two)
» 1 small lime
» 2 tablespoons of fresh snipped cilantro
» ¼ of a cup of sour cream and 1 teaspoon additional Jamaican Jerk Rub
1.Start by preheating your oven to 425°F. Arrange the tortilla chips in a slightly overlapping layer on the Pampered Chef Large Round Stone.
2.Now in the Classic Batter Bowl, combine the chicken, the cheese and 1 tablespoon of the Jamaican jerk rub. Mix together gently using the Small Mix ‘N Scraper.
3.Sprinkle the chicken rub cheese mixture evenly over the 6 cups of tortilla chips. Bake for 5 to 7 minutes or until the cheese is melted. Then remove it from the oven to the Stackable Cooling Rack.
4.While the chicken and chips are in the oven, dice the bell peppers.
Then slice the lime in half(across). You should now juice half of the lime, using the Citrus Press, into the Small Batter Bowl and add the remaining Jamaican jerk rub and bell pepper to it, then mix well.
5.Cut up your cilantro.
6.Slice the remaining lime half using the Ultimate Mandoline fitted with the v-shaped blade. Cut the slices in half using Utility Knife.
7.Spoon the bell pepper mixture over the nachos and sprinkle evenly with cilantro.
I do not like Sour Cream but definnatly use the jerk seasoning and the sourcream! Its awesome!
*****
If desired, combine sour cream and additional jerk rub in a resealable plastic bag. Trim the corner of the bag to allow the sour cream to flow through. Spread the sour cream mixture over the chicken nachos and garnish it with lime slices.
Post a pic later.
A simple yet fun and friendly meal for the family or hors d’oeurves for friends.
You will need
» 6 cups of tortilla chips
» 3 cups diced or shredded cooked chicken (I season with Season all and Jerk rub)
» 2 cups of shredded cheddar and Monterey Jack cheese blend
» 2 tablespoons of Jamaican Jerk Rub (keep them separated)
» 1 small yellow or red bell pepper (I like to us a combination of the two)
» 1 small lime
» 2 tablespoons of fresh snipped cilantro
» ¼ of a cup of sour cream and 1 teaspoon additional Jamaican Jerk Rub
1.Start by preheating your oven to 425°F. Arrange the tortilla chips in a slightly overlapping layer on the Pampered Chef Large Round Stone.
2.Now in the Classic Batter Bowl, combine the chicken, the cheese and 1 tablespoon of the Jamaican jerk rub. Mix together gently using the Small Mix ‘N Scraper.
3.Sprinkle the chicken rub cheese mixture evenly over the 6 cups of tortilla chips. Bake for 5 to 7 minutes or until the cheese is melted. Then remove it from the oven to the Stackable Cooling Rack.
4.While the chicken and chips are in the oven, dice the bell peppers.
Then slice the lime in half(across). You should now juice half of the lime, using the Citrus Press, into the Small Batter Bowl and add the remaining Jamaican jerk rub and bell pepper to it, then mix well.
5.Cut up your cilantro.
6.Slice the remaining lime half using the Ultimate Mandoline fitted with the v-shaped blade. Cut the slices in half using Utility Knife.
7.Spoon the bell pepper mixture over the nachos and sprinkle evenly with cilantro.
I do not like Sour Cream but definnatly use the jerk seasoning and the sourcream! Its awesome!
*****
If desired, combine sour cream and additional jerk rub in a resealable plastic bag. Trim the corner of the bag to allow the sour cream to flow through. Spread the sour cream mixture over the chicken nachos and garnish it with lime slices.
Zesty Slow Cooker Chicken Barbecue
Ingredients
6 fresh skinless, boneless chicken breast halves
1 (12 ounce) bottle barbeque sauce
1/2 cup Italian salad dressing
1/4 cup brown sugar
2 tablespoons Worcestershire sauce
Directions
1.Place chicken in a slow cooker. In a bowl, mix the barbeque sauce, Italian salad dressing, brown sugar, and Worcestershire sauce. Pour over the chicken.
2.Cover, and cook 3 to 4 hours on High or 6 to 8 hours on Low.
Shred and place onto buns, or serve as is.
Serve with backed potatos.
Impossibly Easy Mixed-Berry Crumble Pie
Streusel
1/2 cup Original Bisquick® mix
1/4 cup packed brown sugar
1/4 cup chopped nuts
2 tablespoons cold butter or margarine
Pie
1 bag (12 oz) frozen mixed berries (about 2 1/2 cups)
1 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1/2 cup Original Bisquick® mix
1/2 cup sugar
1/2 cup milk
1 tablespoon butter or margarine, softened
2 eggs
Total Time: 20 min 1.Heat oven to 325°F. Spray 9-inch pie plate with cooking spray. In small bowl, sitr together 1/2 cup Bisquick mix, brown sugar and nuts. Cut in 2 tablespoons cold butter, using pastry blender (or pulling 2 table knives through mixture in opposite directions), until crumbly; set aside.
2.In medium bowl, mix frozen berries, cinnamon and nutmeg. Spread in pie plate.
3.In another medium bowl, stir remaining pie ingredients with wire whisk or fork until blended. Pour into pie plate. Sprinkle with streusel.
4.Bake 50 to 60 minutes or until top is evenly deep golden brown.
High Altitude (3500-6500 ft): Heat oven to 350°F. Bake 55 to 60 minutes.
Friday, April 30, 2010
Menus and Healthy Snacks for Children
DAYCARE LUNCH MENUS & HEALTHY SNACKS FOR KIDS:
10 Add-in Ideas for School/Day Care Lunches
Each idea listed is not a full lunch. These are snack/treats you can use to compliment any lunch and also to add variety.
What am I going to make for lunch? I think that’s the most popular question as the school year begins. Here are some tips that are healthy and quick to make, to fill those hungry little tummies. This can be used for daycare lunch menu ideas as well.
Lunch Idea#1- Wraps. I find wraps are so much easier to prepare than a sandwich is. Here’s what you do: Buy small whole wheat wraps. Spread a thin layer of mayo or butter, lay your child’s favorite meat on top of the mayo or butter, spread whatever condiments they like on top and roll into a tight log. Cut width-wise on angles. Your children will think it’s so neat eat their sandwich in a cool new way. If your child likes cheese, you can even do a cheese log for a surprise one day. Shred marble cheese into the wrap and follow the wrapping and cutting directions above.
Lunch Idea#2- Fall approaches quick with the new school year. To keep them full throughout the day, pack their lunches with hearty, stick to their ribs, snack ideas. Example: Buy oatmeal based cookies, buy granola and oatmeal based bars. For a special treat, make hearty oat based squares or even trail mix, nuts and bolts, etc.
Idea#3- Pack a yummy soup in a thermos and add cheese and crackers as a side.
Lunch Idea#4- For a surprise on an exceptionally chilly day, send a thermos with some nice warm hot chocolate they can enjoy with their lunch.
Lunch Idea#5- Instead of a sandwich everyday, change it up by sending some of their favorite meat rolled up in a baggie with a side of some yummy seasoned bread sticks and some cheese.
Lunch Idea#6- Send some super fast cheesecake for your child as a special dessert. Spread one graham cracker with cream cheese, spread some strawberry jam on the cream cheese and top with another graham cracker. There you are----cheesecake to go!
Lunch Idea#7- Change up your child’s lunch easily by mixing up different food on different days: One day pudding, one day have yogurt, one day have fruit bars. Your child won’t be bored with their lunch and they will look forward to checking what they will get each day.
Lunch Idea#8- Sending veggies and dip doesn’t have to be an all-night chopping job. Choose one veggie per day. Slice up some cucumber one day and send with a small container of dip. The next day send carrots. The next day send broccoli. Then the next week try a fruit and dip one day, and another kind the next day. As adults we forget how simple we can make things. Your child doesn’t need every kind of fruit or vegetable at every serving. As long as they eat healthy every day, you can keep it simple by sticking to one fruit and vegetable at a time. A popular dip I find that kids really enjoy is as simple as ranch salad dressing.
Lunch Idea#9- Ever try bagels with cream cheese for lunch? We don’t need to send meat with every lunch we make. Cream cheese has protein and it is hearty enough to keep them full and will provide them with the energy they need to get through the afternoon. Some hit combinations are: Cheese bagels with herb and garlic or plain cream cheese, everything bagels with onion or plain cream cheese, plain bagels with pineapple or plain cream cheese, blueberry bagels with strawberry or plain cream cheese, whole wheat bagels with light cream cheese, poppy seed, or sesame seed bagels with any of the cream cheeses listed above. A bagel can help make preparing lunch a snap once or twice a week. A great compliment with bagels are watery based fruits and veggies. (grapes, cucumbers, oranges, clementines, watermelon, celery, peaches, etc.)
Lunch Idea#10- Never forget to send along with your child a small water bottle. Milk and juice are nutritious and delicious for our children to consume, but when they get playing, their bodies will be asking for water. They should have time to take a sip of it before or after recess when they go to their cubbies. If your child attends daycare, ask to keep a water bottle with your child’s name on it in the fridge and ask that they make it available to your child throughout the day. If you are an at home day care provider, make sure you ask children throughout the day if they would like to have a glass of water. Especially after periods of physical activity.
*Added Bonus Lunch Tip: If you don’t like spreading mayo or butter on your child’s sandwiches because of the high fat content, try spreading a thin layer of cream cheese on the bread instead. It is delicious and is so much lower in fat than the spread mentioned above.
10 Add-in Ideas for School/Day Care Lunches
Each idea listed is not a full lunch. These are snack/treats you can use to compliment any lunch and also to add variety.
What am I going to make for lunch? I think that’s the most popular question as the school year begins. Here are some tips that are healthy and quick to make, to fill those hungry little tummies. This can be used for daycare lunch menu ideas as well.
Lunch Idea#1- Wraps. I find wraps are so much easier to prepare than a sandwich is. Here’s what you do: Buy small whole wheat wraps. Spread a thin layer of mayo or butter, lay your child’s favorite meat on top of the mayo or butter, spread whatever condiments they like on top and roll into a tight log. Cut width-wise on angles. Your children will think it’s so neat eat their sandwich in a cool new way. If your child likes cheese, you can even do a cheese log for a surprise one day. Shred marble cheese into the wrap and follow the wrapping and cutting directions above.
Lunch Idea#2- Fall approaches quick with the new school year. To keep them full throughout the day, pack their lunches with hearty, stick to their ribs, snack ideas. Example: Buy oatmeal based cookies, buy granola and oatmeal based bars. For a special treat, make hearty oat based squares or even trail mix, nuts and bolts, etc.
Idea#3- Pack a yummy soup in a thermos and add cheese and crackers as a side.
Lunch Idea#4- For a surprise on an exceptionally chilly day, send a thermos with some nice warm hot chocolate they can enjoy with their lunch.
Lunch Idea#5- Instead of a sandwich everyday, change it up by sending some of their favorite meat rolled up in a baggie with a side of some yummy seasoned bread sticks and some cheese.
Lunch Idea#6- Send some super fast cheesecake for your child as a special dessert. Spread one graham cracker with cream cheese, spread some strawberry jam on the cream cheese and top with another graham cracker. There you are----cheesecake to go!
Lunch Idea#7- Change up your child’s lunch easily by mixing up different food on different days: One day pudding, one day have yogurt, one day have fruit bars. Your child won’t be bored with their lunch and they will look forward to checking what they will get each day.
Lunch Idea#8- Sending veggies and dip doesn’t have to be an all-night chopping job. Choose one veggie per day. Slice up some cucumber one day and send with a small container of dip. The next day send carrots. The next day send broccoli. Then the next week try a fruit and dip one day, and another kind the next day. As adults we forget how simple we can make things. Your child doesn’t need every kind of fruit or vegetable at every serving. As long as they eat healthy every day, you can keep it simple by sticking to one fruit and vegetable at a time. A popular dip I find that kids really enjoy is as simple as ranch salad dressing.
Lunch Idea#9- Ever try bagels with cream cheese for lunch? We don’t need to send meat with every lunch we make. Cream cheese has protein and it is hearty enough to keep them full and will provide them with the energy they need to get through the afternoon. Some hit combinations are: Cheese bagels with herb and garlic or plain cream cheese, everything bagels with onion or plain cream cheese, plain bagels with pineapple or plain cream cheese, blueberry bagels with strawberry or plain cream cheese, whole wheat bagels with light cream cheese, poppy seed, or sesame seed bagels with any of the cream cheeses listed above. A bagel can help make preparing lunch a snap once or twice a week. A great compliment with bagels are watery based fruits and veggies. (grapes, cucumbers, oranges, clementines, watermelon, celery, peaches, etc.)
Lunch Idea#10- Never forget to send along with your child a small water bottle. Milk and juice are nutritious and delicious for our children to consume, but when they get playing, their bodies will be asking for water. They should have time to take a sip of it before or after recess when they go to their cubbies. If your child attends daycare, ask to keep a water bottle with your child’s name on it in the fridge and ask that they make it available to your child throughout the day. If you are an at home day care provider, make sure you ask children throughout the day if they would like to have a glass of water. Especially after periods of physical activity.
*Added Bonus Lunch Tip: If you don’t like spreading mayo or butter on your child’s sandwiches because of the high fat content, try spreading a thin layer of cream cheese on the bread instead. It is delicious and is so much lower in fat than the spread mentioned above.
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