Ingredients
1 (12 pound) whole turkey
6 tablespoons butter, divided
4 cups warm water
3 tablespoons chicken bouillon
2 tablespoons dried parsley
2 tablespoons dried minced onion
2 tablespoons seasoning salt
Directions
Preheat oven to 350 degrees F (175 degrees C). Rinse and wash turkey. Discard the giblets, or add to pan if they are anyone's favorites.
Place turkey in a Dutch oven or roasting pan. Separate the skin over the breast to make little pockets. Put 3 tablespoons of the butter on both sides between the skin and breast meat. This makes for very juicy breast meat.
In a medium bowl, combine the water with the bouillon. Sprinkle in the parsley and minced onion. Pour over the top of the turkey. Sprinkle seasoning salt over the turkey.
Cover with foil, and bake in the preheated oven 3 1/2 to 4 hours, until the internal temperature of the turkey reaches 180 degrees F (80 degrees C). For the last 45 minutes or so, remove the foil so the turkey will brown nicely.
Chicken Kiev
Ingredients
1/3 cup butter
1/2 teaspoon ground black pepper
1 teaspoon garlic powder
2 pounds skinless, boneless chicken breast halves
2 eggs
3 tablespoons water
1/4 teaspoon ground black pepper
1/2 teaspoon garlic powder
1 teaspoon dried dill weed
3/4 cup all-purpose flour
3/4 cup dry bread crumbs
2 cups vegetable oil for frying
1/2 lemon, sliced
1/4 cup chopped fresh parsley
Directions
Combine 1/3 cup butter, 1/2 teaspoon pepper and 1 teaspoon garlic powder. On a 6x6 inch piece of aluminum foil, spread mixture to about 2x3 inches. Place this mixture in the coldest section of your freezer and freeze until firm. This can be done ahead of time.
Remove all fat from the chicken breast. If using whole chicken breasts, cut them in half. Place each chicken breast half between 2 pieces of waxed paper and using a mallet, pound carefully to about 1/4 inch thickness or less.
When butter mixture is firm, remove from freezer and cut into 6 equal pieces. Place one piece of butter on each chicken breast. Fold in edges of chicken and then roll to encase the butter completely. Secure the chicken roll with small skewers or toothpicks.
In a mixing bowl, beat eggs with water until fluffy. In a separate bowl, mix together 1/4 teaspoon black pepper, 1/2 teaspoon garlic powder, dill weed and flour. Coat the chicken well with the seasoned flour. Dip the floured chicken in the egg mixture and then roll in the bread crumbs. Place coated chicken on a shallow tray and chill in refrigerator for 30 minutes.
In a medium size deep frying pan, heat vegetable oil to medium-high. Fry chicken for about 5 minutes then turn over and fry for 5 minutes longer or until the chicken is golden brown. To test for doneness, cut into one of the rolled chicken breasts to make sure it doesn't have a pink interior. Serve immediately, garnished with a sliced lemon twist and a sprinkling or parsley.
BBQ Miso Chicken
Ingredients
1 cup miso paste
1 cup beer
1 cup low sodium soy sauce
1 cup white sugar
2 teaspoons sesame oil
1/8 teaspoon cayenne pepper
2 1/2 pounds skinless, boneless chicken breast halves
Directions
In a large bowl, combine the miso paste, beer, soy sauce, sugar, sesame oil, and cayenne pepper. Stir until the miso and sugar are completely dissolved. Set aside 1/2 cup of the sauce for basting during grilling. Submerge the chicken in the remaining marinade, cover bowl, and refrigerate for at least 2 hours.
Preheat grill for medium-high heat.
Lightly oil the grill grate. Remove the chicken from the marinade, and discard marinade. Grill chicken for 6 to 8 minutes per side, basting during the last few minutes with the reserved sauce. The chicken is done when it's juices run clear
BBQ Ranch Bacon Cheeseburgers
Ingredits
2 pounds ground sirloin beef
1 (1 ounce) package ranch salad and seasoning mix
1/2 cup Hunt's® Original Barbecue Sauce
1/2 cup ranch dressing
Nonstick cooking spray
1 (2.1 ounce) package fully cooked bacon, heated
6 slices Monterey Jack cheese, each slice cut diagonally into 2 triangles
1 (16 ounce) package French bread rolls, sliced in half lengthwise, toasted
6 leaves green leaf lettuce
French-fried onions (optional)
Directions
Mix ground beef with seasoning mix in large bowl until well blended. Shape beef into 6 oblong patties, about 6 x 3-inches each. Whisk together barbecue sauce and dressing in small bowl; set aside.
Spray grate of outdoor grill and utensils with grilling spray. Preheat grill to medium heat. Grill patties 5 minutes on one side or until juices begin to appear on surface. Turn patties over; top each with 3 slices bacon. Cook about 4 minutes longer; top each patty with 2 triangle pieces of cheese, overlapping to cover patty. Remove patties when cheese begins to melt.
Spread barbecue-dressing mixture on bottom of each roll. Add a lettuce leaf. Place cooked patty with bacon and cheese on lettuce. Spoon additional barbecue-dressing mixture over cheese. Sprinkle with fried onions, if desired. Serve immediately.
Monday, December 6, 2010
bavereges
Hot Mocha
Ingredients
1/2 cup cold water
1 cup light cream
1/2 cup sugar
1-1/2 tsp vanilla extract
1/8 tsp salt
1/2 cup cocoa powder, unsweetened
3 cups milk
2 tbsp instant espresso powder
Cooking Directions:
Combine milk and light cream in a heavy saucepan and heat over medium high heat until it just begins to boil. Immediately remove from heat and set aside. Combine remaining ingredients in another saucepan. Heat over low heat, whisking until cocoa is dissolved and a smooth paste is formed. Slowly add milk and light cream mixture, whisking constantly to combine. Increase heat to medium low and whisk until mocha is hot. Do not boil.
Cafe Carnivale
Ingredients:
2 tsp ground cinnamon
1/4 tsp nutmeg
2 cups lowfat milk
2 cups cinnamon (optional)
1/3 cup cocoa powder
2 cups strong brewed coffee
1/3 cup sugar
Cooking Directions:
Combine first 5 ingredients in a saucepan. Cook over medium low heat about 10 minutes, stirring occasionally. Stir in milk. Cook until just heated throughout, stirring frequently. Do not boil. Transfer mixture to a blender. Process about 30 seconds or until mixture is thickened and frothy. Serve sprinkled with dash of cinnamon if desired
. Hot Spiced Coffee
Ingredients
: 1 tbsp instant coffee
4 cups milk, or soy milk
6 cardamom pods
2 cinnamon sticks
1/8 tsp ground allspice
1/8 tsp ground nutmeg
1/4 cup brown sugar
Cooking Directions:
Combine all ingredients in a saucepan. Cook over low heat for about 5-7 minutes. Pour into cup through a strainer and serve.
Hot Spiced Coffee
Ingredients:
2 quarts boiling water
1-1/3 tbsp black tea leaves
1/4 cup ginger, thinly sliced
1-1/3 tbsp sugar
Cooking Directions:
Combine tea leaves and all but 4 ginger slices in a tea pot. Add boiling water and steep about 5 minutes. Strain tea into cups. Serve tea with a slice of ginger and sweeten to taste.
Mexican Coffee
Ingredients:
1/4 cup heavy cream
1/2 cup ground dark roast coffee
4 cups water
2 cinnamon sticks
1/4 cup brown sugar
Cooking Directions:
Bring water to boil in a heavy saucepan. Add coffee, cinnamon and sugar. Bring mixture to a boil and remove from heat. Return to heat and bring to a boil once more. Strain mixture and serve with cream
Café Brulot
Ingredients:
1 cup cognac or brandy
18 whole cloves
1/4 cup orange zest, shredded
6 cups strong brewed coffee, hot
6 cinnamon sticks
1/3 cup sugar
Cooking Directions:
Combine all ingredients, except coffee, in a heavy saucepan. Heat mixture over medium low heat. When warm, keeping face and body away from saucepan, ignite quickly with a lit match. When flames subside, stir mixture until sugar dissolves. Stir in hot coffee and pour through a strainer into cups.
Hot Mulled Cider
Preparation time: 5 min Servings: 4
Cooking time: 5 min
Ingredients:
1/8 tsp ground cloves, ground
1 orange, thinly sliced
2 quarts unfiltered apple cider
2 cinnamon sticks
Cooking Directions:
Combine all ingredients in a heavy saucepan. Bring to a mild simmer over medium low heat. Simmer 3-4 minutes. Remove from heat. Let sit 5 minutes before serving.
Chai (Indian Milk Tea)
Preparation time: 10 min Servings: 4
Cooking time: 10 min
Ingredients:
1/4 tsp ground allspice
2 cups water
1/8 tsp sugar (optional)
1/4 tsp ground cinnamon
2 cups milk, or lowfat milk
4 ginger, slices, about 1 in. thick
1/2 tsp ground nutmeg
1/2 tsp cardamom, ground
4 tea bags, black tea
1-1/2 tbsp honey
Cooking Directions:
Bring water to a boil in a saucepan. Add tea bags, reduce heat, and simmer for 3-4 minutes. Remove tea bags, add remaining ingredients, and bring to a boil. Reduce heat and simmer for 5-7 minutes. Strain and serve.
Ingredients
1/2 cup cold water
1 cup light cream
1/2 cup sugar
1-1/2 tsp vanilla extract
1/8 tsp salt
1/2 cup cocoa powder, unsweetened
3 cups milk
2 tbsp instant espresso powder
Cooking Directions:
Combine milk and light cream in a heavy saucepan and heat over medium high heat until it just begins to boil. Immediately remove from heat and set aside. Combine remaining ingredients in another saucepan. Heat over low heat, whisking until cocoa is dissolved and a smooth paste is formed. Slowly add milk and light cream mixture, whisking constantly to combine. Increase heat to medium low and whisk until mocha is hot. Do not boil.
Cafe Carnivale
Ingredients:
2 tsp ground cinnamon
1/4 tsp nutmeg
2 cups lowfat milk
2 cups cinnamon (optional)
1/3 cup cocoa powder
2 cups strong brewed coffee
1/3 cup sugar
Cooking Directions:
Combine first 5 ingredients in a saucepan. Cook over medium low heat about 10 minutes, stirring occasionally. Stir in milk. Cook until just heated throughout, stirring frequently. Do not boil. Transfer mixture to a blender. Process about 30 seconds or until mixture is thickened and frothy. Serve sprinkled with dash of cinnamon if desired
. Hot Spiced Coffee
Ingredients
: 1 tbsp instant coffee
4 cups milk, or soy milk
6 cardamom pods
2 cinnamon sticks
1/8 tsp ground allspice
1/8 tsp ground nutmeg
1/4 cup brown sugar
Cooking Directions:
Combine all ingredients in a saucepan. Cook over low heat for about 5-7 minutes. Pour into cup through a strainer and serve.
Hot Spiced Coffee
Ingredients:
2 quarts boiling water
1-1/3 tbsp black tea leaves
1/4 cup ginger, thinly sliced
1-1/3 tbsp sugar
Cooking Directions:
Combine tea leaves and all but 4 ginger slices in a tea pot. Add boiling water and steep about 5 minutes. Strain tea into cups. Serve tea with a slice of ginger and sweeten to taste.
Mexican Coffee
Ingredients:
1/4 cup heavy cream
1/2 cup ground dark roast coffee
4 cups water
2 cinnamon sticks
1/4 cup brown sugar
Cooking Directions:
Bring water to boil in a heavy saucepan. Add coffee, cinnamon and sugar. Bring mixture to a boil and remove from heat. Return to heat and bring to a boil once more. Strain mixture and serve with cream
Café Brulot
Ingredients:
1 cup cognac or brandy
18 whole cloves
1/4 cup orange zest, shredded
6 cups strong brewed coffee, hot
6 cinnamon sticks
1/3 cup sugar
Cooking Directions:
Combine all ingredients, except coffee, in a heavy saucepan. Heat mixture over medium low heat. When warm, keeping face and body away from saucepan, ignite quickly with a lit match. When flames subside, stir mixture until sugar dissolves. Stir in hot coffee and pour through a strainer into cups.
Hot Mulled Cider
Preparation time: 5 min Servings: 4
Cooking time: 5 min
Ingredients:
1/8 tsp ground cloves, ground
1 orange, thinly sliced
2 quarts unfiltered apple cider
2 cinnamon sticks
Cooking Directions:
Combine all ingredients in a heavy saucepan. Bring to a mild simmer over medium low heat. Simmer 3-4 minutes. Remove from heat. Let sit 5 minutes before serving.
Chai (Indian Milk Tea)
Preparation time: 10 min Servings: 4
Cooking time: 10 min
Ingredients:
1/4 tsp ground allspice
2 cups water
1/8 tsp sugar (optional)
1/4 tsp ground cinnamon
2 cups milk, or lowfat milk
4 ginger, slices, about 1 in. thick
1/2 tsp ground nutmeg
1/2 tsp cardamom, ground
4 tea bags, black tea
1-1/2 tbsp honey
Cooking Directions:
Bring water to a boil in a saucepan. Add tea bags, reduce heat, and simmer for 3-4 minutes. Remove tea bags, add remaining ingredients, and bring to a boil. Reduce heat and simmer for 5-7 minutes. Strain and serve.
Sunday, November 7, 2010
Roasted Pork
1 boneless pork roast (3 lb.)
3/4 cup Dressing, divided
2 lb. baking potatoes (about 4), cut into 2-inch chunks
4 beets (1 lb.), cut into 2-inch chunks
4 onions (1 lb.), cut into 2-inch chunks
4 carrots (1 lb.), cut into 2-inch chunks
HEAT oven to 350°F.
PLACE meat in roasting pan sprayed with cooking spray; brush with 1/2 cup dressing. Toss potatoes and beets with 2 Tbsp. of the remaining dressing; spoon around meat. Bake 15 min.
TOSS onions and carrots with remaining dressing. Add to ingredients in roasting pan.
BAKE 1-1/2 hours or until meat is done (160°F), basting occasionally with pan juices. Remove from oven; let stand 10 min. Slice meat. Serve with vegetables.
3/4 cup Dressing, divided
2 lb. baking potatoes (about 4), cut into 2-inch chunks
4 beets (1 lb.), cut into 2-inch chunks
4 onions (1 lb.), cut into 2-inch chunks
4 carrots (1 lb.), cut into 2-inch chunks
HEAT oven to 350°F.
PLACE meat in roasting pan sprayed with cooking spray; brush with 1/2 cup dressing. Toss potatoes and beets with 2 Tbsp. of the remaining dressing; spoon around meat. Bake 15 min.
TOSS onions and carrots with remaining dressing. Add to ingredients in roasting pan.
BAKE 1-1/2 hours or until meat is done (160°F), basting occasionally with pan juices. Remove from oven; let stand 10 min. Slice meat. Serve with vegetables.
IRISH COFFEE
Ingredients
• 1 (1.5 fluid ounce) jigger Irish cream liqueur
• 1 (1.5 fluid ounce) jigger Irish whiskey
• 1 cup hot brewed coffee
• 1 tablespoon whipped cream
• 1 dash ground nutmeg
Directions
1. In a coffee mug, combine Irish cream and Irish whiskey. Fill mug with coffee. Top with a dab of whipped cream and a dash of nutmeg.
• 1 (1.5 fluid ounce) jigger Irish cream liqueur
• 1 (1.5 fluid ounce) jigger Irish whiskey
• 1 cup hot brewed coffee
• 1 tablespoon whipped cream
• 1 dash ground nutmeg
Directions
1. In a coffee mug, combine Irish cream and Irish whiskey. Fill mug with coffee. Top with a dab of whipped cream and a dash of nutmeg.
Apple-Walnut-Spinach Salad
6 cups baby spinach leaves
1 apple, thinly sliced
1/2 cup Crumbled Feta Cheese
1/4 cup slivered red onions
1/4 cup chopped PLANTERS Walnuts, toasted
1/4 cup Caesar Dressing
COMBINE ingredients.
SERVE immediately.
1 apple, thinly sliced
1/2 cup Crumbled Feta Cheese
1/4 cup slivered red onions
1/4 cup chopped PLANTERS Walnuts, toasted
1/4 cup Caesar Dressing
COMBINE ingredients.
SERVE immediately.
Honeydew with Honey Lime
Preparation time: 5 min Servings: 4
Cooking time: 0 min
Ingredients:
1/4 cup honey
2 tbsp lime juice
1 lb honeydew melon pieces
Cooking Directions:
Combine honey and lime juice in a bowl. Mix thoroughly. Place melon in a bowl. Add dressing. Gently toss and serve.
Cooking time: 0 min
Ingredients:
1/4 cup honey
2 tbsp lime juice
1 lb honeydew melon pieces
Cooking Directions:
Combine honey and lime juice in a bowl. Mix thoroughly. Place melon in a bowl. Add dressing. Gently toss and serve.
Grilled Sea Bass with Cantaloupe-Lime Salsa
Preparation time: 15 min Servings: 4
Cooking time: 10 min
Ingredients:
2 cups cantaloupe, chopped
1-1/2 lb sea bass fillets, or grouper fillets
3 tbsp lime juice
1 tsp lime zest
1/2 cup red onion, chopped
1/4 cup cilantro, chopped
1 tbsp olive oil
Cooking Directions:
Prepare grill or turn on broiler. Combine all ingredients, except fish and oil, in a non-reactive bowl. Season with salt and pepper to taste. Set aside in refrigerator until ready to serve. Lightly brush fish fillets with oil. Season with salt and pepper to taste. Grill fish 3-4 minutes per side or until fish flakes easily. Serve fish with salsa.
Cooking time: 10 min
Ingredients:
2 cups cantaloupe, chopped
1-1/2 lb sea bass fillets, or grouper fillets
3 tbsp lime juice
1 tsp lime zest
1/2 cup red onion, chopped
1/4 cup cilantro, chopped
1 tbsp olive oil
Cooking Directions:
Prepare grill or turn on broiler. Combine all ingredients, except fish and oil, in a non-reactive bowl. Season with salt and pepper to taste. Set aside in refrigerator until ready to serve. Lightly brush fish fillets with oil. Season with salt and pepper to taste. Grill fish 3-4 minutes per side or until fish flakes easily. Serve fish with salsa.
Chicken Cantaloupe Salad
Preparation time: 10 min Servings: 4
Cooking time: 10 min
Ingredients:
2 boneless, skinless chicken breasts
1/2 lemon, juiced
2-2/3 tbsp sour cream
1/4 cup mayonnaise
1 red apple, cored and diced
7 oz grapes
1 cantaloupe, peeled and cut into bite-sized pieces
2 tsp slivered almonds, or pecans, toasted
2 celery stalks, thinly sliced
Cooking Directions:
Place chicken breasts in a pan and cover with water. Simmer on low heat for 8 minutes, or until chicken is cooked. Remove from heat and allow to cool. Slice and set aside. Combine mayonnaise and sour cream. Add apple, lemon juice, celery, grapes and cantaloupe. Mix thoroughly. Add chicken slices and toss. Top with almonds or pecans.
Cooking time: 10 min
Ingredients:
2 boneless, skinless chicken breasts
1/2 lemon, juiced
2-2/3 tbsp sour cream
1/4 cup mayonnaise
1 red apple, cored and diced
7 oz grapes
1 cantaloupe, peeled and cut into bite-sized pieces
2 tsp slivered almonds, or pecans, toasted
2 celery stalks, thinly sliced
Cooking Directions:
Place chicken breasts in a pan and cover with water. Simmer on low heat for 8 minutes, or until chicken is cooked. Remove from heat and allow to cool. Slice and set aside. Combine mayonnaise and sour cream. Add apple, lemon juice, celery, grapes and cantaloupe. Mix thoroughly. Add chicken slices and toss. Top with almonds or pecans.
Sweet and Sour Watermelon Chicken
Preparation time: 15 min Servings: 8
Cooking time: 10 min
Ingredients:
2 tbsp toasted sesame seeds
2 cups seedless watermelon, cut into chunks
1 onion, sliced into thin strips
2 red bell peppers, seeded and cut into small pieces
2 cups sweet and sour sauce
3 tbsp vegetable oil
2 lb chicken tenders, hot baked or fried breaded
Cooking Directions:
Keep the chicken tenders warm in a single layer on a baking sheet in a 275°F oven. Sauté the onions and peppers in the oil in a large sauté pan and stir in the sweet and sour sauce. Arrange the watermelon chunks on a warm serving platter with the chicken and pour the hot sauce over the chicken and watermelon. Sprinkle with sesame seeds and serve immediately.
Cooking time: 10 min
Ingredients:
2 tbsp toasted sesame seeds
2 cups seedless watermelon, cut into chunks
1 onion, sliced into thin strips
2 red bell peppers, seeded and cut into small pieces
2 cups sweet and sour sauce
3 tbsp vegetable oil
2 lb chicken tenders, hot baked or fried breaded
Cooking Directions:
Keep the chicken tenders warm in a single layer on a baking sheet in a 275°F oven. Sauté the onions and peppers in the oil in a large sauté pan and stir in the sweet and sour sauce. Arrange the watermelon chunks on a warm serving platter with the chicken and pour the hot sauce over the chicken and watermelon. Sprinkle with sesame seeds and serve immediately.
Chicken cha cha
Ingredients
2 tablespoons vegetable oil
• 6 skinless, boneless chicken breast halves
• 1/2 cup teriyaki basting sauce
• 1/2 cup salad dressing
• 1 cup shredded Cheddar cheese
• 3 green onions, chopped
• 1/2 (3 ounce) can bacon bits
• 1 tablespoon chopped fresh parsley, for garnish
Directions
1. Preheat oven to 350 degrees F (175 degrees C).
2. In a large skillet, heat oil over medium-high heat. Add chicken breasts, and saute 4 to 5 minutes each side, until lightly browned.
3. Place browned chicken breasts in a 9x13 inch baking dish. Brush with teriyaki sauce, then spoon on salad dressing. Sprinkle with cheese, green onions and bacon bits.
4. Bake for 25 to 35 minutes, or until chicken is no longer pink and juices run clear. Garnish with parsley and serve.
2 tablespoons vegetable oil
• 6 skinless, boneless chicken breast halves
• 1/2 cup teriyaki basting sauce
• 1/2 cup salad dressing
• 1 cup shredded Cheddar cheese
• 3 green onions, chopped
• 1/2 (3 ounce) can bacon bits
• 1 tablespoon chopped fresh parsley, for garnish
Directions
1. Preheat oven to 350 degrees F (175 degrees C).
2. In a large skillet, heat oil over medium-high heat. Add chicken breasts, and saute 4 to 5 minutes each side, until lightly browned.
3. Place browned chicken breasts in a 9x13 inch baking dish. Brush with teriyaki sauce, then spoon on salad dressing. Sprinkle with cheese, green onions and bacon bits.
4. Bake for 25 to 35 minutes, or until chicken is no longer pink and juices run clear. Garnish with parsley and serve.
Eggplant Rollatini
6 servings
2 Eggplants, trimmed, peeled
1 container (16 oz.) BREAKSTONE'S or KNUDSEN 2% Milkfat Low Fat Cottage Cheese
2 cups Shredded Mozzarella Cheese, divided
1/3 cup plain dry bread crumbs
1/4 cup Grated Parmesan Cheese
1/4 cup chopped fresh basil
1 jar (14 oz.) spaghetti sauce
HEAT oven to 350ºF.
CUT thin slice off 2 opposite sides of each eggplant; cut remaining eggplant lengthwise into 1/4-inch-thick slices. Place 12 slices in large microwaveable bowl. Microwave on HIGH 5 to 6 min. or until very tender; place in colander. Drain well. Place in single layer on clean kitchen towel; top with second towel. Press out excess moisture from eggplant.
MIX cottage cheese, 1-1/2 cups mozzarella, bread crumbs, Parmesan and basil; spoon about 1/3 cup onto each eggplant slice. Roll up. Place, seam-sides down, in 13x9-inch pan sprayed with cooking spray. Cover with spaghetti sauce and remaining mozzarella.
BAKE 30 to 35 min. or until hot and bubbly. Let stand 5 min. before serving.
2 Eggplants, trimmed, peeled
1 container (16 oz.) BREAKSTONE'S or KNUDSEN 2% Milkfat Low Fat Cottage Cheese
2 cups Shredded Mozzarella Cheese, divided
1/3 cup plain dry bread crumbs
1/4 cup Grated Parmesan Cheese
1/4 cup chopped fresh basil
1 jar (14 oz.) spaghetti sauce
HEAT oven to 350ºF.
CUT thin slice off 2 opposite sides of each eggplant; cut remaining eggplant lengthwise into 1/4-inch-thick slices. Place 12 slices in large microwaveable bowl. Microwave on HIGH 5 to 6 min. or until very tender; place in colander. Drain well. Place in single layer on clean kitchen towel; top with second towel. Press out excess moisture from eggplant.
MIX cottage cheese, 1-1/2 cups mozzarella, bread crumbs, Parmesan and basil; spoon about 1/3 cup onto each eggplant slice. Roll up. Place, seam-sides down, in 13x9-inch pan sprayed with cooking spray. Cover with spaghetti sauce and remaining mozzarella.
BAKE 30 to 35 min. or until hot and bubbly. Let stand 5 min. before serving.
GRIL CHIKEN SANDVICH
4 Boneless skinless chicken breast halves (1 lb.)
1/2 cup sliced onions
1/2 cup Green pepper strips
1 Tbsp. Oil
1/3 cup Original Barbecue Sauce
4 Kaiser rolls, split
4 Fresh Low-Moisture Part-Skim Mozzarella Cheese Slices
HEAT grill to medium-high heat.
GRILL chicken 8 min. Meanwhile, cook and stir vegetables in hot oil in large skillet on medium heat 5 min. or until crisp-tender. Remove from heat; cover to keep warm.
TURN chicken; brush with barbecue sauce. Grill 7 to 9 min. or until chicken is done (165°F), turning and brushing occasionally with remaining sauce and adding rolls to grill the last few minutes to toast lightly.
FILL rolls with chicken, cheese and vegetables
1/2 cup sliced onions
1/2 cup Green pepper strips
1 Tbsp. Oil
1/3 cup Original Barbecue Sauce
4 Kaiser rolls, split
4 Fresh Low-Moisture Part-Skim Mozzarella Cheese Slices
HEAT grill to medium-high heat.
GRILL chicken 8 min. Meanwhile, cook and stir vegetables in hot oil in large skillet on medium heat 5 min. or until crisp-tender. Remove from heat; cover to keep warm.
TURN chicken; brush with barbecue sauce. Grill 7 to 9 min. or until chicken is done (165°F), turning and brushing occasionally with remaining sauce and adding rolls to grill the last few minutes to toast lightly.
FILL rolls with chicken, cheese and vegetables
Tuesday, September 21, 2010
Beef Braised in Rosemary Wine Sauce
Ingredients:
1/4 cup olive oil
4 whole cloves
1-1/3 tbsp tomato paste
3 bay leaves
2 lb round steaks, or chuck steaks, cut across the grain into .5 in. thick slices
1 onion, chopped
1 tsp rosemary, crumbled, or 1 Tbsp fresh, chopped
1 cup dry red wineor chicken stock
1-1/2 cups chicken stock
Cooking Directions:
Season steak with salt and pepper to taste. Heat oil in a heavy nonstick skillet over medium high heat. Sauté beef 5 minutes per side or until brown. Using a slotted spoon, transfer beef to a platter and set aside. Sauté onion, bay leaves, rosemary and cloves in same skillet 7-8 minutes or until onion is tender. Stir in remaining ingredients. Bring to a boil, stirring with a wooden spoon to deglaze. Return beef and any juices to skillet. Stir to coat beef with sauce. Reduce heat to medium low. Cover and simmer 20 minutes. Using a slotted spoon, transfer beef to platter. Increase heat to medium high. Boil sauce 15 minutes or until thickened. Add juices from platter. Return beef to skillet and cook until just heated throughout.
1/4 cup olive oil
4 whole cloves
1-1/3 tbsp tomato paste
3 bay leaves
2 lb round steaks, or chuck steaks, cut across the grain into .5 in. thick slices
1 onion, chopped
1 tsp rosemary, crumbled, or 1 Tbsp fresh, chopped
1 cup dry red wineor chicken stock
1-1/2 cups chicken stock
Cooking Directions:
Season steak with salt and pepper to taste. Heat oil in a heavy nonstick skillet over medium high heat. Sauté beef 5 minutes per side or until brown. Using a slotted spoon, transfer beef to a platter and set aside. Sauté onion, bay leaves, rosemary and cloves in same skillet 7-8 minutes or until onion is tender. Stir in remaining ingredients. Bring to a boil, stirring with a wooden spoon to deglaze. Return beef and any juices to skillet. Stir to coat beef with sauce. Reduce heat to medium low. Cover and simmer 20 minutes. Using a slotted spoon, transfer beef to platter. Increase heat to medium high. Boil sauce 15 minutes or until thickened. Add juices from platter. Return beef to skillet and cook until just heated throughout.
Potatoes in White Wine
Ingredients:
1 tbsp unsalted butter
1/8 tsp salt (optional)
1 lb small new potatoes, scrubbed
1/2 cup dry white wineor chicken stock
2 tbsp parsley, chopped
1/2 tsp dried dill, or 1-1/2 Tbsp fresh dill, chopped
Cooking Directions:
Place potatoes in a steamer basket over boiling water. Cover saucepan and steam 8-10 minutes or until tender. Remove from steamer basket. Melt half the butter in a heavy nonstick skillet over medium heat. Sauté potatoes 4-5 minutes or until just crispy. Add wine and remaining butter. Simmer over medium high heat 5 minutes or until liquid has thickened. Season with salt and pepper to taste. Sprinkle with parsley and dill and toss.
1 tbsp unsalted butter
1/8 tsp salt (optional)
1 lb small new potatoes, scrubbed
1/2 cup dry white wineor chicken stock
2 tbsp parsley, chopped
1/2 tsp dried dill, or 1-1/2 Tbsp fresh dill, chopped
Cooking Directions:
Place potatoes in a steamer basket over boiling water. Cover saucepan and steam 8-10 minutes or until tender. Remove from steamer basket. Melt half the butter in a heavy nonstick skillet over medium heat. Sauté potatoes 4-5 minutes or until just crispy. Add wine and remaining butter. Simmer over medium high heat 5 minutes or until liquid has thickened. Season with salt and pepper to taste. Sprinkle with parsley and dill and toss.
Spiced Red Wine
Ingredients:
3 tbsp sugar
1/2 cup dry red wine
1/8 tsp cardamom, ground
2 large peaches, peeled and sliced
Cooking Directions:
Combine all ingredients in a bowl and chill at least 20 minutes, stirring occasionally, before serving
3 tbsp sugar
1/2 cup dry red wine
1/8 tsp cardamom, ground
2 large peaches, peeled and sliced
Cooking Directions:
Combine all ingredients in a bowl and chill at least 20 minutes, stirring occasionally, before serving
with Wine Sauce Turkey
Ingredients:
1/2 cup cold water
1/2 tsp pepper
1 tbsp all purpose flour
1-1/3 tbsp unsalted butter
4 turkey breast fillets, about 6 oz each
2 tsp Dijon mustard
2/3 cup dry white wineor chicken stock
1 scallion, thinly sliced
Cooking Directions:
Place turkey between two sheets of wax paper and pound lightly with a mallet or other heavy flat object to flatten to .25 in. thickness. Season turkey with pepper. Melt butter in a heavy nonstick skillet over medium high heat. Sauté turkey 2 minutes per side, or until golden. Transfer turkey to a platter and set aside. Add scallions to skillet. Reduce heat to medium and sauté until scallions are crisp. Stir in wine and mustard. Return turkey breasts to skillet. Cover and simmer over medium-low heat 5-6 minutes, or until turkey is cooked throughout. Transfer turkey to a platter and keep warm. Combine water and flour in a jar with a tight-fitting lid. Shake vigorously. Stir into skillet. Increase heat to medium high and stir constantly until thickened. Season with pepper to taste. Return turkey to skillet. Cover and simmer 2 minutes, or until heated throughout.
1/2 cup cold water
1/2 tsp pepper
1 tbsp all purpose flour
1-1/3 tbsp unsalted butter
4 turkey breast fillets, about 6 oz each
2 tsp Dijon mustard
2/3 cup dry white wineor chicken stock
1 scallion, thinly sliced
Cooking Directions:
Place turkey between two sheets of wax paper and pound lightly with a mallet or other heavy flat object to flatten to .25 in. thickness. Season turkey with pepper. Melt butter in a heavy nonstick skillet over medium high heat. Sauté turkey 2 minutes per side, or until golden. Transfer turkey to a platter and set aside. Add scallions to skillet. Reduce heat to medium and sauté until scallions are crisp. Stir in wine and mustard. Return turkey breasts to skillet. Cover and simmer over medium-low heat 5-6 minutes, or until turkey is cooked throughout. Transfer turkey to a platter and keep warm. Combine water and flour in a jar with a tight-fitting lid. Shake vigorously. Stir into skillet. Increase heat to medium high and stir constantly until thickened. Season with pepper to taste. Return turkey to skillet. Cover and simmer 2 minutes, or until heated throughout.
Chicken in Red Wine and Tomato Sauce
Ingredients:
2 onions, sliced
1 oz butter
1/4 cup tomato paste
1/4 cup fresh basil, chopped
1-3/4 lb chicken breast fillets
2 cloves garlic, crushed
2 tsp brown sugar
1/4 cup dry red wine
1-3/4 lb crushed canned tomatoes, undrained
2-2/3 tbsp olive oil
8-3/4 oz mushrooms, sliced
Cooking Directions:
Melt butter and oil in a heavy nonstick pan over medium high heat. Add onions and garlic and cook 10 minutes, stirring, or until onions are soft. Add chicken and cook 5 minutes per side, or until tender. Stir in next 5 ingredients and bring to a boil. Lower heat and simmer 5 minutes, uncovered, or until sauce has thickened slightly. Stir in basil just before serving.
2 onions, sliced
1 oz butter
1/4 cup tomato paste
1/4 cup fresh basil, chopped
1-3/4 lb chicken breast fillets
2 cloves garlic, crushed
2 tsp brown sugar
1/4 cup dry red wine
1-3/4 lb crushed canned tomatoes, undrained
2-2/3 tbsp olive oil
8-3/4 oz mushrooms, sliced
Cooking Directions:
Melt butter and oil in a heavy nonstick pan over medium high heat. Add onions and garlic and cook 10 minutes, stirring, or until onions are soft. Add chicken and cook 5 minutes per side, or until tender. Stir in next 5 ingredients and bring to a boil. Lower heat and simmer 5 minutes, uncovered, or until sauce has thickened slightly. Stir in basil just before serving.
SANDVICH
1/2 cup sliced onions
1/2 cup Green pepper strips
1 Tbsp. Oil
1/3 cup Original Barbecue Sauce
4 Kaiser rolls, split
4 Fresh Low-Moisture Part-Skim Mozzarella Cheese Slices
HEAT grill to medium-high heat.
GRILL chicken 8 min. Meanwhile, cook and stir vegetables in hot oil in large skillet on medium heat 5 min. or until crisp-tender. Remove from heat; cover to keep warm.
TURN chicken; brush with barbecue sauce. Grill 7 to 9 min. or until chicken is done (165°F), turning and brushing occasionally with remaining sauce and adding rolls to grill the last few minutes to toast lightly.
FILL rolls with chicken, cheese and vegetables
1/2 cup Green pepper strips
1 Tbsp. Oil
1/3 cup Original Barbecue Sauce
4 Kaiser rolls, split
4 Fresh Low-Moisture Part-Skim Mozzarella Cheese Slices
HEAT grill to medium-high heat.
GRILL chicken 8 min. Meanwhile, cook and stir vegetables in hot oil in large skillet on medium heat 5 min. or until crisp-tender. Remove from heat; cover to keep warm.
TURN chicken; brush with barbecue sauce. Grill 7 to 9 min. or until chicken is done (165°F), turning and brushing occasionally with remaining sauce and adding rolls to grill the last few minutes to toast lightly.
FILL rolls with chicken, cheese and vegetables
Monday, September 20, 2010
Turkey- BBQ Sandwich
1 Whole wheat sandwich roll, cut in half
1 Tbsp. Honey Barbecue Sauce
1 Lettuce leaf
1 2% Milk Singles
6 slices OSCAR MAYER Deli Fresh Shaved Oven Roasted Turkey Breast
Make It
SPREAD roll with barbecue sauce; fill with remaining ingredients
Mexican Omelet
Main Ingredient
Beef
Cheese
Eggs
Vegetables
Cooking Method
Beef
Cheese
Eggs
Vegetables
Cooking Method
Omelets
Makes
6-8 servings
This omelet is sure to be the taco the town. Prepared with traditional Mexican staples, it's eggs-actly the way you want to start off your day. Even the addition of salsa will have your tastebuds dancing.
Ingredients
1/2 lb. ground meat 1 tsp. minced onion 1/2 pkg. taco seasoning 1/4 cup water 10 eggs 1 cup cheddar cheese Salsa Tortilla chips Shredded lettuce
Brown meat with minced onion in 10-inch skillet and drain. Add taco seasoning and water; simmer for 2 minutes. Beat eggs and pour over meat mixture. Cover pan and turn heat to low. Cook 10-12 minutes until eggs are set. Sprinkle with cheese and cover skillet until cheese melts.
Spicy Mexican Cheese
4-1/2 cups dip or 36 servings, 2 Tbsp. dip and 11 crackers each.
What You Need
1 pkg. (16 oz.) VELVEETA Pasteurized Prepared Cheese Product, cut into 1/2-inch cubes
1 cup hot chunky salsa
Tuesday, September 7, 2010
Honeydew with Honey Lime
Preparation time: 5 min Servings: 4
Cooking time: 0 min
Ingredients:
1/4 cup honey
2 tbsp lime juice
1 lb honeydew melon pieces
Cooking Directions:
Combine honey and lime juice in a bowl. Mix thoroughly. Place melon in a bowl. Add dressing. Gently toss and serve.
Cooking time: 0 min
Ingredients:
1/4 cup honey
2 tbsp lime juice
1 lb honeydew melon pieces
Cooking Directions:
Combine honey and lime juice in a bowl. Mix thoroughly. Place melon in a bowl. Add dressing. Gently toss and serve.
Sunday, May 23, 2010
Grilled Swordfish with Tomato-Orange Salsa
Ingredients:
1 tsp Asian sesame oil
3 cloves garlic, crushed
3 oranges, peeled, white pith removed, seeded and diced
1-1/2 cups tomatoes, chopped and seeded
2 tbsp fresh orange juice
1/8 tsp cayenne
2 tsp balsamic vinegar
1 tbsp ginger, peeled and minced
3/4 cup teriyaki sauce
1/4 cup parsley, chopped
6 swordfish steaks, 1 in. thick, about 6 oz each
2/3 cup dry sherry
1/4 cup red onions, minced
Cooking Directions:
Combine first 7 ingredients in a bowl. Add 2/3 of the garlic and 1 tsp ginger. Season with salt and pepper to taste. Let stand at least 1 hour. (Can be prepared 4 hours ahead. Cover and refrigerate. Bring to room temperature before using.) Combine teriyaki sauce, sherry, remaining garlic, 2 tsp ginger and sesame oil in a saucepan. Bring to a boil. Set aside to cool. Place swordfish in a single layer in a shallow glass baking dish. Pour marinade over and turn to coat evenly. Cover and marinate in refrigerator 1-1/2 hours, turning often. Prepare grill or turn on broiler. Remove fish from marinade, discarding marinade. Grill or broil about 4 minutes per side, until opaque in center. Serve with salsa.
1 tsp Asian sesame oil
3 cloves garlic, crushed
3 oranges, peeled, white pith removed, seeded and diced
1-1/2 cups tomatoes, chopped and seeded
2 tbsp fresh orange juice
1/8 tsp cayenne
2 tsp balsamic vinegar
1 tbsp ginger, peeled and minced
3/4 cup teriyaki sauce
1/4 cup parsley, chopped
6 swordfish steaks, 1 in. thick, about 6 oz each
2/3 cup dry sherry
1/4 cup red onions, minced
Cooking Directions:
Combine first 7 ingredients in a bowl. Add 2/3 of the garlic and 1 tsp ginger. Season with salt and pepper to taste. Let stand at least 1 hour. (Can be prepared 4 hours ahead. Cover and refrigerate. Bring to room temperature before using.) Combine teriyaki sauce, sherry, remaining garlic, 2 tsp ginger and sesame oil in a saucepan. Bring to a boil. Set aside to cool. Place swordfish in a single layer in a shallow glass baking dish. Pour marinade over and turn to coat evenly. Cover and marinate in refrigerator 1-1/2 hours, turning often. Prepare grill or turn on broiler. Remove fish from marinade, discarding marinade. Grill or broil about 4 minutes per side, until opaque in center. Serve with salsa.
8 Hot Ingredients to Rev Up Your Metabolism
Looking for an easy way to burn calories? Well, there's good news: You needn't resign yourself to eating bland foods. Studies have shown that the same spices that add zest to your meals can also boost your metabolism. In fact, many of these metabolism-revving spices can be found right in your own cupboards. So break out a cold glass of water, and prepare to spice up both your cooking-and your weight loss.
1. Cayenne. This notoriously hot pepper can certainly give your meal a kick, but there's more to this spice than meets the mouth. Capsaicin, the active ingredient in cayenne, increases the body's overall temperature, thereby increasing the rate the body metabolizes fats and carbohydrates. Some studies suggest that the fiery add-on can help boost your metabolism by as much as 50 percent for three hours after ingestion. Further research indicates that cayenne fosters production of epinephrine and norepinephrine, which, in tandem, may decrease appetite.
2. Ginger. Commonly used in Asian-inspired dishes, ginger not only adds serious flavor; it can also fuel your metabolism. Like cayenne pepper, ginger inspires thermogenesis-increase in body temperature-which results in a metabolism boost. An Australian study found that ginger can increase metabolic rates by as much as 20 percent after intake. As an added bonus, two other studies by the same group suggest that ginger aids in lowering cholesterol.
3. Black pepper. Often unfairly paired with water-retaining, cholesterol-boosting salt, black pepper has several little-known health benefits. Studies suggest that it may help to help dissolve lipids (fats) and relieve symptoms caused by heartburn, indigestion, and intestinal gas. And when it comes to heightening your metabolism, black pepper is one of the best spices around. According to experts, piperine, the active chemical in black pepper, triggers parts of the brain and the nervous system, which, in turn, boosts the body's production, resulting in more calories burnt.
4. Cinnamon. Often used in baking, cinnamon can add flavor to anything it touches. A study conducted by researchers at the U.S. Agricultural Research Service found that a substance called MHCP, which is found in cinnamon, makes fat cells more responsive to the body's insulin, aiding in glucose (sugar) metabolism. Not surprisingly, then, it can be a great weight-loss tool for anyone. Add a teaspoon of cinnamon to your oatmeal, tea, or coffee for a new twist on dieting.
1. Cayenne. This notoriously hot pepper can certainly give your meal a kick, but there's more to this spice than meets the mouth. Capsaicin, the active ingredient in cayenne, increases the body's overall temperature, thereby increasing the rate the body metabolizes fats and carbohydrates. Some studies suggest that the fiery add-on can help boost your metabolism by as much as 50 percent for three hours after ingestion. Further research indicates that cayenne fosters production of epinephrine and norepinephrine, which, in tandem, may decrease appetite.
2. Ginger. Commonly used in Asian-inspired dishes, ginger not only adds serious flavor; it can also fuel your metabolism. Like cayenne pepper, ginger inspires thermogenesis-increase in body temperature-which results in a metabolism boost. An Australian study found that ginger can increase metabolic rates by as much as 20 percent after intake. As an added bonus, two other studies by the same group suggest that ginger aids in lowering cholesterol.
3. Black pepper. Often unfairly paired with water-retaining, cholesterol-boosting salt, black pepper has several little-known health benefits. Studies suggest that it may help to help dissolve lipids (fats) and relieve symptoms caused by heartburn, indigestion, and intestinal gas. And when it comes to heightening your metabolism, black pepper is one of the best spices around. According to experts, piperine, the active chemical in black pepper, triggers parts of the brain and the nervous system, which, in turn, boosts the body's production, resulting in more calories burnt.
4. Cinnamon. Often used in baking, cinnamon can add flavor to anything it touches. A study conducted by researchers at the U.S. Agricultural Research Service found that a substance called MHCP, which is found in cinnamon, makes fat cells more responsive to the body's insulin, aiding in glucose (sugar) metabolism. Not surprisingly, then, it can be a great weight-loss tool for anyone. Add a teaspoon of cinnamon to your oatmeal, tea, or coffee for a new twist on dieting.
Grilled Chicken with Green Beans and Walnuts
Ingredients:
1/4 tsp black pepper
1 lb green beans
1/2 tsp salt
1/2 cup olive oil
1 cup walnuts, toasted
1-1/2 cups cilantro, leaves
1/3 cup lemon juice
8 chicken thighs, boneless and skinless
1 garlic clove
3 tbsp walnut oil
Cooking Directions:
In pot over boiling water, place green beans and cook about 5 minutes. Drain beans; run under cold, running water. Place olive oil, lemon juice and cilantro into the bowl of a food processor. Whirl until cilantro is finely chopped. Remove 1/2 cupof olive oil marinade; place in a large Ziploc plastic bag. Set aside. Add walnuts, walnut oil, garlic, salt and pepper to other ingredients in the food processor. Whirl until walnuts are finely chopped; set aside. Place dressing in bowl; cover with plastic and refrigerate. Place chicken thighs in Ziploc bag with marinade; seal tightly and shake well. Refrigerate for at least 30 minutes and up to 24 hours. Prepare coals for grill. When coals are hot, place chicken on grill and cook, turning often, for about 20 minutes. Just before serving, toss green beans with dressing. Arrange the beans on a platter and set cooked chicken on top
1/4 tsp black pepper
1 lb green beans
1/2 tsp salt
1/2 cup olive oil
1 cup walnuts, toasted
1-1/2 cups cilantro, leaves
1/3 cup lemon juice
8 chicken thighs, boneless and skinless
1 garlic clove
3 tbsp walnut oil
Cooking Directions:
In pot over boiling water, place green beans and cook about 5 minutes. Drain beans; run under cold, running water. Place olive oil, lemon juice and cilantro into the bowl of a food processor. Whirl until cilantro is finely chopped. Remove 1/2 cupof olive oil marinade; place in a large Ziploc plastic bag. Set aside. Add walnuts, walnut oil, garlic, salt and pepper to other ingredients in the food processor. Whirl until walnuts are finely chopped; set aside. Place dressing in bowl; cover with plastic and refrigerate. Place chicken thighs in Ziploc bag with marinade; seal tightly and shake well. Refrigerate for at least 30 minutes and up to 24 hours. Prepare coals for grill. When coals are hot, place chicken on grill and cook, turning often, for about 20 minutes. Just before serving, toss green beans with dressing. Arrange the beans on a platter and set cooked chicken on top
Grilled Chicken & Sweet Potatoes with Orange Glaze
Ingredients:
4 chicken legs
2 sweet potatoes, sliced into 1 in. thick rounds
1 tsp black pepper, divided
2 tbsp rosemary, chopped
3/4 cup orange juice concentrate
1/2 cup maple syrup
1 tsp salt, divided
Cooking Directions:
Prepare charcoal coals for grill, or preheat broiler. In a small bowl, mix orange juice concentrate, maple syrup, rosemary, ale 4.1.2whole tsp dry volume salt and ale 4.1.2.whole.tsp dry volume pepper. Place chicken and potatoes on the grill or on sheetpan under broiler. Sprinkle with ale 4.1.2 whole tspdry volume salt and ale 4.1.2 whole tsp dry volume pepper. Grill or broil chicken and potatoes for 25 minutes, turning all pieces at least once. Brush chicken and potatoes with one half of orange juice mixture, let cook 30 seconds and turn. Brush second side, cook one minute and turn all pieces again. Cook for one more minute. Remove from heat and serve.
4 chicken legs
2 sweet potatoes, sliced into 1 in. thick rounds
1 tsp black pepper, divided
2 tbsp rosemary, chopped
3/4 cup orange juice concentrate
1/2 cup maple syrup
1 tsp salt, divided
Cooking Directions:
Prepare charcoal coals for grill, or preheat broiler. In a small bowl, mix orange juice concentrate, maple syrup, rosemary, ale 4.1.2whole tsp dry volume salt and ale 4.1.2.whole.tsp dry volume pepper. Place chicken and potatoes on the grill or on sheetpan under broiler. Sprinkle with ale 4.1.2 whole tspdry volume salt and ale 4.1.2 whole tsp dry volume pepper. Grill or broil chicken and potatoes for 25 minutes, turning all pieces at least once. Brush chicken and potatoes with one half of orange juice mixture, let cook 30 seconds and turn. Brush second side, cook one minute and turn all pieces again. Cook for one more minute. Remove from heat and serve.
Grilled Chicken Salad
Ingredients:
6 boneless, skinless chicken breast halves
2 tbsp extra virgin olive oil
3 tbsp balsamic vinegar
1 lb packaged salad
1 tsp Worcestershire sauce
1 cup mayonnaise
2 tbsp fresh lemon juice
1 clove garlic, crushed
Cooking Directions:
Combine first 6 ingredients and salt and pepper to taste in a bowl. Whisk until smooth. Cover and chill. Prepare grill or broiler. Season chicken with salt and pepper to taste. Grill or broil 4-5 minutes per side, until just cooked throughout. Cut diagonally across the grain into .25 in. slices. Divide lettuce between individual serving plates. Pour dressing over. Top with sliced chicken breasts.
6 boneless, skinless chicken breast halves
2 tbsp extra virgin olive oil
3 tbsp balsamic vinegar
1 lb packaged salad
1 tsp Worcestershire sauce
1 cup mayonnaise
2 tbsp fresh lemon juice
1 clove garlic, crushed
Cooking Directions:
Combine first 6 ingredients and salt and pepper to taste in a bowl. Whisk until smooth. Cover and chill. Prepare grill or broiler. Season chicken with salt and pepper to taste. Grill or broil 4-5 minutes per side, until just cooked throughout. Cut diagonally across the grain into .25 in. slices. Divide lettuce between individual serving plates. Pour dressing over. Top with sliced chicken breasts.
Grilled Chicken, Plantain and Pineapple Skewers
Ingredients:
1/4 cup lime juice
3/4 cup pineapple fruit spread
1/2 cup vegetable oil, plus 2 tsp, divided
2 tbsp fresh oregano, chopped
2 plantains, peeled and cut into 1.5 in.chunks
2 garlic cloves, minced
1/2 cup pineapple juice
1 cup onions, minced
1/2 pineapple, peeled, cored and cut into 1.5 in.chunks
4 bacon slices, cut into 1.5 in. pieces
8 chicken thighs, boneless and skinless, cut into 1.5 in.chunks
Cooking Directions:
On 10 inch skewers, thread chicken, bacon, pineapple and plantains, alternating ingredients. Set skewers on a tray with sides or in a glass baking dish. In small bowl, stir together pineapple juice, lime juice, oregano, garlic cloves and 1/2 cupvegetable oil. Pour pineapple juice mixture over skewers, turning to coat all sides thoroughly. Cover with plastic wrap and refrigerate for at least 30 minutes, and up to 24 hours, turning skewers occasionally. Before cooking chicken, prepare pineapple dipping sauce. In medium bowl, stir together 2 tsp vegetable oil; 1 cup large onion, minced; 3/4 cup pineapple fruit spread and remaining marinade. Boil as instructed before serving. Prepare grill. When coals are hot, lift skewers out of marinade and brush lightly with vegetable oil. Grill over medium-hot coals for about 20 minutes, turning often. Stir remaining marinade into sauce. Boil sauce over hot stove, stirring often, for 4 minutes. Serve skewers hot, passing pineapple dipping sauce separately
1/4 cup lime juice
3/4 cup pineapple fruit spread
1/2 cup vegetable oil, plus 2 tsp, divided
2 tbsp fresh oregano, chopped
2 plantains, peeled and cut into 1.5 in.chunks
2 garlic cloves, minced
1/2 cup pineapple juice
1 cup onions, minced
1/2 pineapple, peeled, cored and cut into 1.5 in.chunks
4 bacon slices, cut into 1.5 in. pieces
8 chicken thighs, boneless and skinless, cut into 1.5 in.chunks
Cooking Directions:
On 10 inch skewers, thread chicken, bacon, pineapple and plantains, alternating ingredients. Set skewers on a tray with sides or in a glass baking dish. In small bowl, stir together pineapple juice, lime juice, oregano, garlic cloves and 1/2 cupvegetable oil. Pour pineapple juice mixture over skewers, turning to coat all sides thoroughly. Cover with plastic wrap and refrigerate for at least 30 minutes, and up to 24 hours, turning skewers occasionally. Before cooking chicken, prepare pineapple dipping sauce. In medium bowl, stir together 2 tsp vegetable oil; 1 cup large onion, minced; 3/4 cup pineapple fruit spread and remaining marinade. Boil as instructed before serving. Prepare grill. When coals are hot, lift skewers out of marinade and brush lightly with vegetable oil. Grill over medium-hot coals for about 20 minutes, turning often. Stir remaining marinade into sauce. Boil sauce over hot stove, stirring often, for 4 minutes. Serve skewers hot, passing pineapple dipping sauce separately
Grilled Chicken with Herbs
Ingredients:
2 tbsp vinegar
1 tbsp Worcestershire sauce
1 tsp orange peel, grated
2 cloves garlic, crushed
1/2 tsp fresh thyme, minced
1/2 tsp rosemary, minced
1/2 tsp black pepper, to taste, ground
1-1/2 lb chicken breast fillets, skin attached
1/2 cup fresh orange juice
Cooking Directions:
Combine the first 5 ingredients in a small bowl to make the herb mixture. Take each chicken breast and slip your fingers between the skin and flesh of the chicken, leaving the skin attached. Slide some of the herb mixture under the skin of each breast, pulling the skin back over each breast when finished. Prepare an outside grill with an oiled rack set 4 in. above the heat source. On a gas grill, set the heat to high. Mix together the orange juice, vinegar, and Worcestershire sauce in a small bowl. Grill the chicken breasts for 3-4 minutes on each side, turning once and basting with the orange juice mixture, until the chicken is cooked through. Remove the skin before eating.
2 tbsp vinegar
1 tbsp Worcestershire sauce
1 tsp orange peel, grated
2 cloves garlic, crushed
1/2 tsp fresh thyme, minced
1/2 tsp rosemary, minced
1/2 tsp black pepper, to taste, ground
1-1/2 lb chicken breast fillets, skin attached
1/2 cup fresh orange juice
Cooking Directions:
Combine the first 5 ingredients in a small bowl to make the herb mixture. Take each chicken breast and slip your fingers between the skin and flesh of the chicken, leaving the skin attached. Slide some of the herb mixture under the skin of each breast, pulling the skin back over each breast when finished. Prepare an outside grill with an oiled rack set 4 in. above the heat source. On a gas grill, set the heat to high. Mix together the orange juice, vinegar, and Worcestershire sauce in a small bowl. Grill the chicken breasts for 3-4 minutes on each side, turning once and basting with the orange juice mixture, until the chicken is cooked through. Remove the skin before eating.
Grilled Chicken with Mushrooms
Ingredients:
1/8 tsp white pepper, ground
3 tbsp green onions, sliced
1/2 cup thinly sliced carrots
1 tbsp butter
4 boneless, skinless chicken breast halves, grilled and sliced
1/2 tsp hot pepper sauce
nonstick cooking spray
1 tsp Worcestershire sauce
1-1/2 tbsp flour
1/4 lb canned sliced mushrooms
2 tbsp breadcrumbs
1/2 tsp salt
2-1/2 cups skim milk
1 lb penne pasta
1 tbsp parsley, chopped
1 tbsp Dijon mustard
1 cup cheddar cheese, shredded
Cooking Directions:
Preheat oven to 350°F. Spray a 13x9 in. baking dish with nonstick cooking spray; set aside. Cook and drain pasta according to package directions; keep hot. Melt butter in a large saucepan over medium heat. Stir in flour and cook 2 minutes, stirring frequently. Whisk in milk, mustard, hot pepper sauce, Worcestershire sauce, salt and pepper. Cook, stirring constantly, about 10 minutes or until sauce thickens. Stir in onion, carrot, mushrooms and Cheddar until cheese is melted. Remove sauce from heat. Mix pasta into sauce and pour into prepared pan. Arrange sliced grilled chicken over pasta. Mix bread crumbs and parsley together and sprinkle over pasta. Bake about 25 minutes or until pasta is heated through and edges are bubbling. Yield: 1 1/2 cups,
1/8 tsp white pepper, ground
3 tbsp green onions, sliced
1/2 cup thinly sliced carrots
1 tbsp butter
4 boneless, skinless chicken breast halves, grilled and sliced
1/2 tsp hot pepper sauce
nonstick cooking spray
1 tsp Worcestershire sauce
1-1/2 tbsp flour
1/4 lb canned sliced mushrooms
2 tbsp breadcrumbs
1/2 tsp salt
2-1/2 cups skim milk
1 lb penne pasta
1 tbsp parsley, chopped
1 tbsp Dijon mustard
1 cup cheddar cheese, shredded
Cooking Directions:
Preheat oven to 350°F. Spray a 13x9 in. baking dish with nonstick cooking spray; set aside. Cook and drain pasta according to package directions; keep hot. Melt butter in a large saucepan over medium heat. Stir in flour and cook 2 minutes, stirring frequently. Whisk in milk, mustard, hot pepper sauce, Worcestershire sauce, salt and pepper. Cook, stirring constantly, about 10 minutes or until sauce thickens. Stir in onion, carrot, mushrooms and Cheddar until cheese is melted. Remove sauce from heat. Mix pasta into sauce and pour into prepared pan. Arrange sliced grilled chicken over pasta. Mix bread crumbs and parsley together and sprinkle over pasta. Bake about 25 minutes or until pasta is heated through and edges are bubbling. Yield: 1 1/2 cups,
Thai-Style Grilled Chicken
Ingredients:
1/8 tsp black pepper
1 tsp Thai fish sauce
2-2/3 tbsp Thai flavour base
1-1/3 tbsp oil
1/4 cup coconut milk
1-3/4 lb boneless, skinless chicken breasts
1/4 tsp turmeric
Cooking Directions:
Score chicken lightly. Combine remaining ingredients in a glass or casserole dish. Add chicken, cover, place in refrigerator, and let marinate for at least 2 hours. Place on a gas barbecue or under a medium gas grill and cook for about 15 minutes, brushing occasionally with the marinade. Serve with rice if desired.
1/8 tsp black pepper
1 tsp Thai fish sauce
2-2/3 tbsp Thai flavour base
1-1/3 tbsp oil
1/4 cup coconut milk
1-3/4 lb boneless, skinless chicken breasts
1/4 tsp turmeric
Cooking Directions:
Score chicken lightly. Combine remaining ingredients in a glass or casserole dish. Add chicken, cover, place in refrigerator, and let marinate for at least 2 hours. Place on a gas barbecue or under a medium gas grill and cook for about 15 minutes, brushing occasionally with the marinade. Serve with rice if desired.
Grilled Chicken Kabobs
Ingredients:
2 tbsp vinegar
1 cup mayonnaise type salad dressing
1 packet Italian dressing mix
2/3 cup cherry tomatoes
1-1/2 lb boneless, skinless chicken breast halves, cut into 1.5 in. pieces
2/3 cup green bell pepper, seeded and cut into 1.5 in. pieces
2/3 cup zucchini, cut into 1.5 in. pieces
2/3 cup skewer
2 tbsp water
Cooking Directions:
Combine first 4 ingredients in a bowl. Mix thoroughly. Transfer 1/2 cup mixture to a separate bowl, cover and refrigerate. Thread skewers with chicken and vegetables. Arrange prepared skewers in a shallow dish. Pour remaining dressing mixture over to coat. Place in refrigerator and marinate 30 minutes. Prepare grill. Arrange skewers on grill and cook 7 minutes, turning once until meat reaches desired doneness.
2 tbsp vinegar
1 cup mayonnaise type salad dressing
1 packet Italian dressing mix
2/3 cup cherry tomatoes
1-1/2 lb boneless, skinless chicken breast halves, cut into 1.5 in. pieces
2/3 cup green bell pepper, seeded and cut into 1.5 in. pieces
2/3 cup zucchini, cut into 1.5 in. pieces
2/3 cup skewer
2 tbsp water
Cooking Directions:
Combine first 4 ingredients in a bowl. Mix thoroughly. Transfer 1/2 cup mixture to a separate bowl, cover and refrigerate. Thread skewers with chicken and vegetables. Arrange prepared skewers in a shallow dish. Pour remaining dressing mixture over to coat. Place in refrigerator and marinate 30 minutes. Prepare grill. Arrange skewers on grill and cook 7 minutes, turning once until meat reaches desired doneness.
Wednesday, May 19, 2010
Roasted Strawberry Sundaes
Preparation time: 10 min Servings: 4
Cooking time: 5 min
Ingredients:
1/4 cup sugar
1 lb Driscoll's strawberries, whole, halved, or quartered
2 tsp lemon juice
2 tbsp Framboise, brandy or raspberry flavored syrup
2 cups vanilla ice cream, or raspberry ice cream or gelato
Cooking Directions:
Preheat oven to 500°F. Rinse, drain and hull berries. Turn into bowl and sprinkle with sugar and lemon juice. Toss gently to coat. Turn coated berries into shallow casserole or ovenproof 10 in. skillet and arrange in single layer. Roast, stirring twice, until berries are just softened and syrup forms, about 5 minutes. Remove from oven. Stir in Framboise, brandy or syrup. Let cool 5 to 10 minutes. Divide ice cream or gelato among bowls. Spoon warm berries and sauce over.
Orange Sherbet Chocolate Sundae
Preparation time: 5 min Servings: 4
Cooking time: 0 min
Ingredients:
1/2 cup light hot fudge topping, warm
2 cups orange sherbet
Cooking Directions:
Serve topping over sherbet.
Mango Vanilla Sundaes
Preparation time: 5 min Servings: 4
Cooking time: 0 min
Ingredients:
2 cups vanilla frozen yogurt
1/2 lb mango, sliced, drained and chopped
Cooking Directions:
Serve frozen yogurt with chopped man
5 Ways Honey Can Heal You
By Susan McQuillan
Reviewed by QualityHealth's Medical Advisory Board
Honey, one of nature's most natural and intense sweeteners, has been used for centuries as a home remedy for various ailments. In more recent years, science has confirmed what folk medicine has pretty much already proven: Honey heals.
The color of honey, which ranges from pale amber to deep, dark brown, depends on the source of nectar. Although there are exceptions, most light colored honeys, such as alfalfa, orange blossom and clover, have a mild flavor while dark honeys, such as those made from buckwheat or avocado blossoms, have bolder, more distinct flavors. The darker the honey, experts say, the higher its concentration of healing substances. Here are some of the ways honey contributes to good health:
Source of Antioxidants: Normal oxidation in the body can injure cells, which contributes to aging and development of various disease such as cancer and heart disease. Honey has high levels of antioxidants and researchers at the University of California in Davis found that people who added four tablespoons of honey to their diet every day for a month increased the antioxidant levels in their blood.
Burn Remedy: When used to treat wounds, honey absorbs moisture from the air and uses it to help keep the skin hydrated so it can heal properly. Studies that have been performed to determine whether or not honey actually promotes healing have had mixed results but experts seem to agree that a minor burn dressed with honey and guaze will feel better and heal sooner than a similar wound dressed with antibiotic creams and ointments
Antimicrobial (antibacterial): Honey contains an enzyme that produces hydrogen peroxide, which gives it antibacterial qualities for treating minor cuts, abrasions and even mild forms of acne. Some types of honey, including Manuka honey from the New Zealand Manuka bush, claim to have the highest antimicrobial activity of all.
Preparation time: 10 min Servings: 4
Cooking time: 5 min
Ingredients:
1/4 cup sugar
1 lb Driscoll's strawberries, whole, halved, or quartered
2 tsp lemon juice
2 tbsp Framboise, brandy or raspberry flavored syrup
2 cups vanilla ice cream, or raspberry ice cream or gelato
Cooking Directions:
Preheat oven to 500°F. Rinse, drain and hull berries. Turn into bowl and sprinkle with sugar and lemon juice. Toss gently to coat. Turn coated berries into shallow casserole or ovenproof 10 in. skillet and arrange in single layer. Roast, stirring twice, until berries are just softened and syrup forms, about 5 minutes. Remove from oven. Stir in Framboise, brandy or syrup. Let cool 5 to 10 minutes. Divide ice cream or gelato among bowls. Spoon warm berries and sauce over.
Orange Sherbet Chocolate Sundae
Preparation time: 5 min Servings: 4
Cooking time: 0 min
Ingredients:
1/2 cup light hot fudge topping, warm
2 cups orange sherbet
Cooking Directions:
Serve topping over sherbet.
Mango Vanilla Sundaes
Preparation time: 5 min Servings: 4
Cooking time: 0 min
Ingredients:
2 cups vanilla frozen yogurt
1/2 lb mango, sliced, drained and chopped
Cooking Directions:
Serve frozen yogurt with chopped man
5 Ways Honey Can Heal You
By Susan McQuillan
Reviewed by QualityHealth's Medical Advisory Board
Honey, one of nature's most natural and intense sweeteners, has been used for centuries as a home remedy for various ailments. In more recent years, science has confirmed what folk medicine has pretty much already proven: Honey heals.
The color of honey, which ranges from pale amber to deep, dark brown, depends on the source of nectar. Although there are exceptions, most light colored honeys, such as alfalfa, orange blossom and clover, have a mild flavor while dark honeys, such as those made from buckwheat or avocado blossoms, have bolder, more distinct flavors. The darker the honey, experts say, the higher its concentration of healing substances. Here are some of the ways honey contributes to good health:
Source of Antioxidants: Normal oxidation in the body can injure cells, which contributes to aging and development of various disease such as cancer and heart disease. Honey has high levels of antioxidants and researchers at the University of California in Davis found that people who added four tablespoons of honey to their diet every day for a month increased the antioxidant levels in their blood.
Burn Remedy: When used to treat wounds, honey absorbs moisture from the air and uses it to help keep the skin hydrated so it can heal properly. Studies that have been performed to determine whether or not honey actually promotes healing have had mixed results but experts seem to agree that a minor burn dressed with honey and guaze will feel better and heal sooner than a similar wound dressed with antibiotic creams and ointments
Antimicrobial (antibacterial): Honey contains an enzyme that produces hydrogen peroxide, which gives it antibacterial qualities for treating minor cuts, abrasions and even mild forms of acne. Some types of honey, including Manuka honey from the New Zealand Manuka bush, claim to have the highest antimicrobial activity of all.
Peach Melba Sundaes
Preparation time: 10 min Servings: 4
Cooking time: 0 min
Ingredients:
1 tbsp lemon juice
1 lb sliced peach, thawed if frozen
2 cups frozen yogurt
1/2 cup red raspberry preserves
3 tbsp brown sugar, packed firmly
Cooking Directions:
Combine first 4 ingredients in a bowl. Stir and chill before serving with frozen yogurt.
Cooking time: 0 min
Ingredients:
1 tbsp lemon juice
1 lb sliced peach, thawed if frozen
2 cups frozen yogurt
1/2 cup red raspberry preserves
3 tbsp brown sugar, packed firmly
Cooking Directions:
Combine first 4 ingredients in a bowl. Stir and chill before serving with frozen yogurt.
Peanut Butter Sundaes
Preparation time: 10 min Servings: 8
Cooking time: 5 min
Ingredients:
4 cups chocolate nonfat frozen yogurt
1/3 cup peanut butter, creamy
2/3 cup sugar
1/3 cup water
Cooking Directions:
Combine sugar and water in a saucepan. Bring to a boil and boil 1 minute or until sugar is dissolved. Remove from heat and stir in peanut butter. Transfer to a blender and blend on high until smooth. Cool slightly and pour over frozen yogurt. Refrigerate any unused sauce.
Cooking time: 5 min
Ingredients:
4 cups chocolate nonfat frozen yogurt
1/3 cup peanut butter, creamy
2/3 cup sugar
1/3 cup water
Cooking Directions:
Combine sugar and water in a saucepan. Bring to a boil and boil 1 minute or until sugar is dissolved. Remove from heat and stir in peanut butter. Transfer to a blender and blend on high until smooth. Cool slightly and pour over frozen yogurt. Refrigerate any unused sauce.
Strawberry-Pineapple Sundaes
Preparation time: 10 min Servings: 2
Cooking time: 0 min
Ingredients:
1 oz pineapple chunks, drained
1/4 tsp vanilla extract
1 cup fresh strawberries
2 cups chocolate nonfat frozen yogurt
Cooking Directions:
Purée strawberries and vanilla in a blender or food processor. Combine with pineapple in a bowl and chill. Spoon over frozen yogurt.
Cooking time: 0 min
Ingredients:
1 oz pineapple chunks, drained
1/4 tsp vanilla extract
1 cup fresh strawberries
2 cups chocolate nonfat frozen yogurt
Cooking Directions:
Purée strawberries and vanilla in a blender or food processor. Combine with pineapple in a bowl and chill. Spoon over frozen yogurt.
Saturday, May 15, 2010
Southwestern Marinade
Preparation time: 5 min Servings: 4 Ingredients:
2 tbsp fresh lime juice
2 tbsp cilantro, chopped
1/4 cup salsa
1 clove garlic, crushed
1 tbsp vegetable oil
1/4 tsp cumin seed
Cooking Directions:
Combine all ingredients, stirring until well blended. Remember to always marinate in the refrigerator. Allow about 1/2 cup marinade for each 1 lb-2 lb of meat. Turn meat occasionally during marinating so that all sides are equally exposed to the marinade. For flavor only, marinate 15 minutes, or as long as 2 hours. For tenderizing, allow at least 6 hours. Remaining marinade may be brushed on the meat during grilling, or used as a sauce, provided it is brought to a rolling boil for at least one minute prior to serving. Makes about 1/2 cup.
2 tbsp fresh lime juice
2 tbsp cilantro, chopped
1/4 cup salsa
1 clove garlic, crushed
1 tbsp vegetable oil
1/4 tsp cumin seed
Cooking Directions:
Combine all ingredients, stirring until well blended. Remember to always marinate in the refrigerator. Allow about 1/2 cup marinade for each 1 lb-2 lb of meat. Turn meat occasionally during marinating so that all sides are equally exposed to the marinade. For flavor only, marinate 15 minutes, or as long as 2 hours. For tenderizing, allow at least 6 hours. Remaining marinade may be brushed on the meat during grilling, or used as a sauce, provided it is brought to a rolling boil for at least one minute prior to serving. Makes about 1/2 cup.
Creamy Peanut Marinade
Preparation time: 5 min Servings: 8
Ingredients:
1 cup mayonnaise type salad dressing
2 tbsp peanut butter
2 tbsp soy sauce
2 tbsp barbecue sauce
Cooking Directions:
Thoroughly combine all ingredients and use to marinate meat or poultry. Remember to discard any unused marinade that has touched raw meat.
Ingredients:
1 cup mayonnaise type salad dressing
2 tbsp peanut butter
2 tbsp soy sauce
2 tbsp barbecue sauce
Cooking Directions:
Thoroughly combine all ingredients and use to marinate meat or poultry. Remember to discard any unused marinade that has touched raw meat.
Sweet Orange Marinade
Preparation time: 5 min Servings: 4
Ingredients:
1 cup mayonnaise type salad dressing
2 tbsp brown sugar
1/2 cup orange juice
Cooking Directions:
Marinate meat or vegetables in mixture. Grill and baste until done. Discard any unused marinade that has touched raw meat.
Ingredients:
1 cup mayonnaise type salad dressing
2 tbsp brown sugar
1/2 cup orange juice
Cooking Directions:
Marinate meat or vegetables in mixture. Grill and baste until done. Discard any unused marinade that has touched raw meat.
Lemony Asian Marinade
Preparation time: 5 min Servings: 4 Ingredients:
1/4 tsp chili pepper flakes
3/4 tsp ginger, grated
1-1/2 tbsp vegetable oil
1-1/2 tbsp low sodium soy sauce
3 tbsp scallions, chopped
1/4 cup fresh lemon juice
Cooking Directions:
Combine all ingredients, stirring until well blended. Remember to always marinate in the refrigerator. Allow about 1/2 cup marinade for each 1 lb-2 lb of meat. Turn meat occasionally during marinating so that all sides are equally exposed to the marinade. For flavor only, marinate 15 minutes, or as long as 2 hours. For tenderizing, allow at least 6 hours. Remaining marinade may be brushed on the meat during grilling, or used as a sauce, provided it is brought to a rolling boil for at least one minute prior to serving. Makes about 1/2 cup.
1/4 tsp chili pepper flakes
3/4 tsp ginger, grated
1-1/2 tbsp vegetable oil
1-1/2 tbsp low sodium soy sauce
3 tbsp scallions, chopped
1/4 cup fresh lemon juice
Cooking Directions:
Combine all ingredients, stirring until well blended. Remember to always marinate in the refrigerator. Allow about 1/2 cup marinade for each 1 lb-2 lb of meat. Turn meat occasionally during marinating so that all sides are equally exposed to the marinade. For flavor only, marinate 15 minutes, or as long as 2 hours. For tenderizing, allow at least 6 hours. Remaining marinade may be brushed on the meat during grilling, or used as a sauce, provided it is brought to a rolling boil for at least one minute prior to serving. Makes about 1/2 cup.
Barbecue Marinade
Preparation time: 5 min Servings: 4
Cooking time: 10 min
Ingredients:
1/2 cup onions, chopped
1/2 tsp black pepper, coarsely ground
1 tbsp water
1 tbsp prepared horseradish
1/3 cup ketchup
1/3 cup cider vinegar
1 tbsp vegetable oil
1-1/2 tbsp brown sugar
Cooking Directions:
Cook onion and brown sugar in a small saucepan over medium heat about 3 minutes, or until onion is tender. Add remaining ingredients and continue cooking over medium heat 3-4 minutes, stirring occasionally. Remove from heat and cool thoroughly before adding to meat or poultry. Remember to always marinate in the refrigerator. Allow about 1/2 cup marinade for each 1 lb-2 lb of meat. Turn meat occasionally during marinating so that all sides are equally exposed to the marinade. For flavor only, marinate 15 minutes or as long as 2 hours. For tenderizing, allow at least 6 hours. Remaining marinade may be brushed on the meat during grilling, or used as a sauce, provided it is brought to a rolling boil for at least one minute prior to serving. Makes about 3/4 cup.
Cooking time: 10 min
Ingredients:
1/2 cup onions, chopped
1/2 tsp black pepper, coarsely ground
1 tbsp water
1 tbsp prepared horseradish
1/3 cup ketchup
1/3 cup cider vinegar
1 tbsp vegetable oil
1-1/2 tbsp brown sugar
Cooking Directions:
Cook onion and brown sugar in a small saucepan over medium heat about 3 minutes, or until onion is tender. Add remaining ingredients and continue cooking over medium heat 3-4 minutes, stirring occasionally. Remove from heat and cool thoroughly before adding to meat or poultry. Remember to always marinate in the refrigerator. Allow about 1/2 cup marinade for each 1 lb-2 lb of meat. Turn meat occasionally during marinating so that all sides are equally exposed to the marinade. For flavor only, marinate 15 minutes or as long as 2 hours. For tenderizing, allow at least 6 hours. Remaining marinade may be brushed on the meat during grilling, or used as a sauce, provided it is brought to a rolling boil for at least one minute prior to serving. Makes about 3/4 cup.
Friday, February 12, 2010
SHRIMP SCAMPI BAEK
Ingredients
1 cup butter
2 tablespoons prepared Dijon-style mustard
1 tablespoon fresh lemon juice
1 tablespoon chopped garlic
1 tablespoon chopped fresh parsley
2 pounds medium raw shrimp, shelled, deveined, with tails attached
Directions
1.Preheat oven to 450 degrees F (230 degrees C).
2.In a small saucepan over medium heat, combine the butter, mustard, lemon juice, garlic, and parsley. When the butter melts completely, remove from heat.
3.Arrange shrimp in a shallow baking dish. Pour the butter mixture over the shrimp.
4.Bake in preheated oven for 12 to 15 minutes or until the shrimp are pink and opaque.
1 cup butter
2 tablespoons prepared Dijon-style mustard
1 tablespoon fresh lemon juice
1 tablespoon chopped garlic
1 tablespoon chopped fresh parsley
2 pounds medium raw shrimp, shelled, deveined, with tails attached
Directions
1.Preheat oven to 450 degrees F (230 degrees C).
2.In a small saucepan over medium heat, combine the butter, mustard, lemon juice, garlic, and parsley. When the butter melts completely, remove from heat.
3.Arrange shrimp in a shallow baking dish. Pour the butter mixture over the shrimp.
4.Bake in preheated oven for 12 to 15 minutes or until the shrimp are pink and opaque.
Thursday, February 11, 2010
Chiken wraps
Servings: Makes 6 servings.
Total: 20 mins
1/2 of a 28-ounce package frozen cooked, breaded chicken strips (about 24 strips)
1/2 of an 8-ounce tub light cream cheese
1 green onion, thinly sliced
1 tablespoon snipped fresh cilantro
6 7- to 8-inch flour tortillas
1 red sweet pepper, seeded and cut into bite-size strips
1/2 cup shredded reduced-fat or regular Monterey Jack cheese (2 ounces)
Bottled salsa (optional)
1. Bake chicken strips according to package directions. 2. Meanwhile, in a small bowl, stir together the cream cheese, green onion, and cilantro. Spread over tortillas. Top with pepper strips and cheese. Top with hot chicken strips. Roll up tortillas around filling. Cut in half to serve. Secure tortillas shut with toothpicks. Serve with salsa, if desired. Makes 6 servings.
Total: 20 mins
1/2 of an 8-ounce tub light cream cheese
1 green onion, thinly sliced
1 tablespoon snipped fresh cilantro
6 7- to 8-inch flour tortillas
1 red sweet pepper, seeded and cut into bite-size strips
1/2 cup shredded reduced-fat or regular Monterey Jack cheese (2 ounces)
Bottled salsa (optional)
1. Bake chicken strips according to package directions. 2. Meanwhile, in a small bowl, stir together the cream cheese, green onion, and cilantro. Spread over tortillas. Top with pepper strips and cheese. Top with hot chicken strips. Roll up tortillas around filling. Cut in half to serve. Secure tortillas shut with toothpicks. Serve with salsa, if desired. Makes 6 servings.
Sunday, February 7, 2010
CHICKEN&MUSHROOM SOUP
Ingredients1/2 lb Boneless Chicken Breast
2 c Chicken Stock
1 c Fresh Mushrooms, quartered
4 tb Sesame Oil
2 tb Sherry
2 tb Fresh Parsley, chopped
Directions1.Thinly slice the chicken breast meat
2.Bring the chicken stock to a rolling boil and add the chicken and mushrooms
3.When the soup starts to boil again and all of the ingredients float to the top, remove from the heat
4.Add the sesame oil and sherry and taste for seasoning
5.Add salt and pepper if necessary
6.Serve in individual soup bowls and sprinkle the parsley on top
7.Serves 2.
2 c Chicken Stock
1 c Fresh Mushrooms, quartered
4 tb Sesame Oil
2 tb Sherry
2 tb Fresh Parsley, chopped
Directions1.Thinly slice the chicken breast meat
2.Bring the chicken stock to a rolling boil and add the chicken and mushrooms
3.When the soup starts to boil again and all of the ingredients float to the top, remove from the heat
4.Add the sesame oil and sherry and taste for seasoning
5.Add salt and pepper if necessary
6.Serve in individual soup bowls and sprinkle the parsley on top
7.Serves 2.
TURKEY SOUP
Not a large turkey soup recipe, but a tasty one none the less. Use your leftover turkey and turkey broth for the base of this recipe for a wonderful Thanksgiving weekend soup.
Ingredients1/4 c Butter or margarine
1 c Cooked turkey
1 c Diced celery
1 c Creamed style corn
1 ts Salt
1/4 ts Ginger
2 tb Chopped parsley
2 tb Finely chopped onions
2 c Diced raw potatoes
2 c Turkey broth
2 c Half and half cream
1/4 ts Paprika
1/8 ts Pepper
Directions1.In a large soup pot, saute onions in melted butter
2.Add turkey, potatoes, celery and broth
3.Simmer until vegetables are tender-crisp
4.Add corn, cream and seasonsings
5.Heat thoroughly, stirring occasionally
Ingredients1/4 c Butter or margarine
1 c Cooked turkey
1 c Diced celery
1 c Creamed style corn
1 ts Salt
1/4 ts Ginger
2 tb Chopped parsley
2 tb Finely chopped onions
2 c Diced raw potatoes
2 c Turkey broth
2 c Half and half cream
1/4 ts Paprika
1/8 ts Pepper
Directions1.In a large soup pot, saute onions in melted butter
2.Add turkey, potatoes, celery and broth
3.Simmer until vegetables are tender-crisp
4.Add corn, cream and seasonsings
5.Heat thoroughly, stirring occasionally
Wednesday, January 13, 2010
PONGAL RECIPES
Pongal celebrated through the first four days of the Tamil Month of Thai (Mid January to Mid February), is a popular harvest festival in Tamil Nadu. The word Pongal, which literally means 'boiling over', refers to rice cooked in milk and jaggery. The preparations for the Pongal festival are quite elaborate. Pongal or sweet rice is the main preparation of the festival.
Pongal is prepared in new big earthen pots called 'Pongal Panai' in the open and allowed to boil over signifying prosperity and bountifulness of crops. Sweet rice is cooked in a new earthenware pot in the same place where the puja is to be performed. Fresh turmeric is tied round the pot. A delicious concoction of rice, moong dal, jaggery and milk is boiled in the pot on an open fire. As the Pongal is being cooked, it boils over. The boiling over and spilling out of the contents of the pot is the auspicious sign that the family waits for. The ready Pongal is garnished with cashew nuts and raisins fried in ghee. The whole preparation is usually done on a predetermined time which is considered auspicious. The preparation is offered to the Gods along with vegetables and lentils, newly harvested sugarcane and bananas. Later the family sits down to a ritual meal. The ingredients of this preparation have some symbolic meaning attached to each. Rice and milk are signs of prosperity, sugarcane for happiness, while turmeric augurs the good things to come.
It is a festival honouring and giving thanks to the gods - especially the Sun God and Indra, the lord of the rains and the cattle for the plentiful paddy crops in the field during the mild winter months in South India. Two varieties of Pongal- the salty one known as 'ven pongal' and the sweet one known as 'Sarkkarai pongal' are prepared on the second day.
Besides the preparation of Pongal or the special sweet rice, the festival of Pongal is also the time to prepare some of the mouth-watering Tamil delicacies like Sakkarai Pongal, Payasam, Aval Payasam, Dal Payasam and Murukku. Here are some of the recipes that are easy to prepare yet deliciously tasty.
Sakkarai Pongal
Ingredients (Serves 5)
Raw rice:- 200 gm
Moong dal 25 gm
Jaggery 375 gm
Grated coconut 50 gm
Ghee 150 gm
Cashew nut 20 gm
Raisins 20 gm
Cardamom powder ½ tsp
Honey (optional) 15 ml
Method--
Cook moong dal and cleaned rice, till half done. Drain the excess water and keep them aside. Now, dissolve jaggery in water and heat it separately. Pour the jaggery to cooked mixture. Roast cashew nuts, raisins, and grated coconut in ghee. Add this to the mixture and stir well. Also, add some extra ghee while serving.
Fry cashew nuts and raisins in ghee and keep aside. In a cooking pan, heat 100 ml of water and the grated or broken jaggery. Allow the jaggery to melt and form thick syrup and be mixed with the water properly. Add the rice, moong dal and grated coconut into the syrup and stir well to mix them up. Add honey, raisins and roasted cashew nuts and the remaining ghee. Cook the entire content for 10 minutes. Remove from flame and sprinkle powdered cardamom. Serve hot.
Vermicelli Payasam
Ingredients (Serves 2-3)
Vermicelli (Saemiya) 200 gm
Sugar 300 gm
Cashew nuts 20 nuts
Raisin 10 nos
Smashed Cardamom 4 seeds
Milk 250 ml
Ghee 2 tsp
Vanilla essence few drops
Method--
Fry cashew nuts and raisin in ghee until golden brown. Then fry the vermicelli in a pan till it changes color. Boil the milk and separate the cream from it. Now add little water, sugar and cook the semiya in it. After a while add cardamom and few drops of vanilla essence in the mixture. Keep on stirring the mixture to prevent the formation of lumps. Garnish the preparation with cashew nuts and raisins.
Boil milk in a bowl and add the vermicelli to it while stirring well. Cook for about 10-15 minutes over a medium flame. Add sugar and stir well to mix the sugar with the content. Continue it until the sugar gets dissolved completely. Add cardamom and fried cashew nuts to it. Add the few drops of vanilla essence for an added flavor.
Aval Payasam
Ingredients (Serves 2)
Milk 1 litre
Aval (rice flakes) ¼ cup
Sugar 1 cup
Cardamom powder ½ tsp
Cashew nuts few
Raisins few
Method--
Boil milk in a pan. Add the Aval or rice flakes into the boiling milk. Stir constantly until the quantity reduces to one-half. Add sugar and the powdered cardamom into the consistency and stir well. Add the cashew nuts (preferably roasted) and the raisins and serve it hot.
Dal Payasam
Ingredients (Serves 2)
Moong dal 1 cup
Powdered jaggery 1 cup
Gram dal 1 spoon
Cardamom
Cashew Nuts
Method--
Cook moong dal and gram dal in plain water in a pressure cooker. Mix jaggery in a little water and bring to boil. Add the cooked dal mixture and let it cook for a while so that the entire ingredients mix well. Then take it out from flame and add cardamom powder. Garnish the cooked dal payasam with cashew nuts (preferably roasted in ghee) and serve hot or cold.
Murukku
Ingredients (Serves as snack)
Raw rice 4 cups
White gram half cup
White sesame seeds 25 gm
Cumin seeds 25 gm
Asafoetida powder 2 tablespoons
Butter 100 gm
Salt to taste
Oil for frying
Method--
Wash and clean the rice. Allow it to dry. When it gets dried completely, grind to make it powdery. Fry the gram. Grind it in the same way and keep it aside. Mix the powdered rice, powdered gram, white sesame seeds, cumin seeds, asafoetida powder, butter and salt together. Take a little of this mixture and add water to make a dough-like consistency. Now twist and roll this dough to make Jalebi-like circular shapes of the Murukku (chakkli). Heat the oil in a pan. Test how hot it is by dropping a pinch of dough into it. If the drop springs to the top with bubbles all around it, then the oil is just ready to fry the Murukku. Deep-fry the Murukku gently into the hot oil and fry golden brown. Take out from the pan when it is done and drain it in a newspaper to discard the excess oil in it. When it becomes a little cold but still crisp, store them in an airtight container and savour it with hot tea or coffee.
Pongal celebrated through the first four days of the Tamil Month of Thai (Mid January to Mid February), is a popular harvest festival in Tamil Nadu. The word Pongal, which literally means 'boiling over', refers to rice cooked in milk and jaggery. The preparations for the Pongal festival are quite elaborate. Pongal or sweet rice is the main preparation of the festival.
Pongal is prepared in new big earthen pots called 'Pongal Panai' in the open and allowed to boil over signifying prosperity and bountifulness of crops. Sweet rice is cooked in a new earthenware pot in the same place where the puja is to be performed. Fresh turmeric is tied round the pot. A delicious concoction of rice, moong dal, jaggery and milk is boiled in the pot on an open fire. As the Pongal is being cooked, it boils over. The boiling over and spilling out of the contents of the pot is the auspicious sign that the family waits for. The ready Pongal is garnished with cashew nuts and raisins fried in ghee. The whole preparation is usually done on a predetermined time which is considered auspicious. The preparation is offered to the Gods along with vegetables and lentils, newly harvested sugarcane and bananas. Later the family sits down to a ritual meal. The ingredients of this preparation have some symbolic meaning attached to each. Rice and milk are signs of prosperity, sugarcane for happiness, while turmeric augurs the good things to come.
It is a festival honouring and giving thanks to the gods - especially the Sun God and Indra, the lord of the rains and the cattle for the plentiful paddy crops in the field during the mild winter months in South India. Two varieties of Pongal- the salty one known as 'ven pongal' and the sweet one known as 'Sarkkarai pongal' are prepared on the second day.
Besides the preparation of Pongal or the special sweet rice, the festival of Pongal is also the time to prepare some of the mouth-watering Tamil delicacies like Sakkarai Pongal, Payasam, Aval Payasam, Dal Payasam and Murukku. Here are some of the recipes that are easy to prepare yet deliciously tasty.
Sakkarai Pongal
Ingredients (Serves 5)
Raw rice:- 200 gm
Moong dal 25 gm
Jaggery 375 gm
Grated coconut 50 gm
Ghee 150 gm
Cashew nut 20 gm
Raisins 20 gm
Cardamom powder ½ tsp
Honey (optional) 15 ml
Method--
Cook moong dal and cleaned rice, till half done. Drain the excess water and keep them aside. Now, dissolve jaggery in water and heat it separately. Pour the jaggery to cooked mixture. Roast cashew nuts, raisins, and grated coconut in ghee. Add this to the mixture and stir well. Also, add some extra ghee while serving.
Fry cashew nuts and raisins in ghee and keep aside. In a cooking pan, heat 100 ml of water and the grated or broken jaggery. Allow the jaggery to melt and form thick syrup and be mixed with the water properly. Add the rice, moong dal and grated coconut into the syrup and stir well to mix them up. Add honey, raisins and roasted cashew nuts and the remaining ghee. Cook the entire content for 10 minutes. Remove from flame and sprinkle powdered cardamom. Serve hot.
Vermicelli Payasam
Ingredients (Serves 2-3)
Vermicelli (Saemiya) 200 gm
Sugar 300 gm
Cashew nuts 20 nuts
Raisin 10 nos
Smashed Cardamom 4 seeds
Milk 250 ml
Ghee 2 tsp
Vanilla essence few drops
Method--
Fry cashew nuts and raisin in ghee until golden brown. Then fry the vermicelli in a pan till it changes color. Boil the milk and separate the cream from it. Now add little water, sugar and cook the semiya in it. After a while add cardamom and few drops of vanilla essence in the mixture. Keep on stirring the mixture to prevent the formation of lumps. Garnish the preparation with cashew nuts and raisins.
Boil milk in a bowl and add the vermicelli to it while stirring well. Cook for about 10-15 minutes over a medium flame. Add sugar and stir well to mix the sugar with the content. Continue it until the sugar gets dissolved completely. Add cardamom and fried cashew nuts to it. Add the few drops of vanilla essence for an added flavor.
Aval Payasam
Ingredients (Serves 2)
Milk 1 litre
Aval (rice flakes) ¼ cup
Sugar 1 cup
Cardamom powder ½ tsp
Cashew nuts few
Raisins few
Method--
Boil milk in a pan. Add the Aval or rice flakes into the boiling milk. Stir constantly until the quantity reduces to one-half. Add sugar and the powdered cardamom into the consistency and stir well. Add the cashew nuts (preferably roasted) and the raisins and serve it hot.
Dal Payasam
Ingredients (Serves 2)
Moong dal 1 cup
Powdered jaggery 1 cup
Gram dal 1 spoon
Cardamom
Cashew Nuts
Method--
Cook moong dal and gram dal in plain water in a pressure cooker. Mix jaggery in a little water and bring to boil. Add the cooked dal mixture and let it cook for a while so that the entire ingredients mix well. Then take it out from flame and add cardamom powder. Garnish the cooked dal payasam with cashew nuts (preferably roasted in ghee) and serve hot or cold.
Murukku
Ingredients (Serves as snack)
Raw rice 4 cups
White gram half cup
White sesame seeds 25 gm
Cumin seeds 25 gm
Asafoetida powder 2 tablespoons
Butter 100 gm
Salt to taste
Oil for frying
Method--
Wash and clean the rice. Allow it to dry. When it gets dried completely, grind to make it powdery. Fry the gram. Grind it in the same way and keep it aside. Mix the powdered rice, powdered gram, white sesame seeds, cumin seeds, asafoetida powder, butter and salt together. Take a little of this mixture and add water to make a dough-like consistency. Now twist and roll this dough to make Jalebi-like circular shapes of the Murukku (chakkli). Heat the oil in a pan. Test how hot it is by dropping a pinch of dough into it. If the drop springs to the top with bubbles all around it, then the oil is just ready to fry the Murukku. Deep-fry the Murukku gently into the hot oil and fry golden brown. Take out from the pan when it is done and drain it in a newspaper to discard the excess oil in it. When it becomes a little cold but still crisp, store them in an airtight container and savour it with hot tea or coffee.
PONGAL
Pongal festival is on January 14, 2010.
Pongal is a highly revered festival celebrated in Tamil Nadu to mark the harvesting season. An important festival in India, Pongal is celebrated by offering prayers to the Sun God. Pongal gifts are exchanged among family members, relatives and friends. Houses are cleaned, and all maintenance jobs are done before this festival. Held in the middle of January, it is a time when the people of Tamil Nadu get ready to thank God, Earth and their cattle for the wonderful harvest they have reaped. During the four-day pongal festival, different varieties of Rangoli are drawn in front of the houses early in the morning.
Pongal is a highly revered festival celebrated in Tamil Nadu to mark the harvesting season. An important festival in India, Pongal is celebrated by offering prayers to the Sun God. Pongal gifts are exchanged among family members, relatives and friends. Houses are cleaned, and all maintenance jobs are done before this festival. Held in the middle of January, it is a time when the people of Tamil Nadu get ready to thank God, Earth and their cattle for the wonderful harvest they have reaped. During the four-day pongal festival, different varieties of Rangoli are drawn in front of the houses early in the morning.
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