Monday, May 30, 2011

Chicken Milanese

Not only does this dish look super pretty because of all the colors; it also tastes delicious!  This is one of my favorite dishes.  The salad topping is so simple, yet full of flavor.  The chicken is also very simple, low in cals and very flavorful.  Enjoy!
For salad topping:
-about 2 cups halved grape tomatoes
-2 Tbs finely chopped red onion
-1/4 cup sliced kalamata olives
-1/4 cup cubed mozzarella cheese
-3 Tbs balsamic vinegar
-3 Tbs extra virgin olive oil
-salt and pepper, to taste
For chicken:
-2 boneless, skinless chicken breasts
-1/2 cup Italian style breadcrumbs
-2 Tbs shredded Parmesan cheese
-1 egg
-1 tsp seasoned salt
-2 Tbs extra virgin olive oil
-fresh baby spinach
Mix salad topping ingredients.  Cover and place in the fridge about 2 hours before meal time.
Cut chicken breasts into smaller pieces (I usually get 5-6 pieces).  Pound with meat mallet until nice and tender (don't over do it!).  Beat egg and season with seasoned salt.  Mix breadcrumbs and Parmesan cheese.  Heat olive oil in large skillet.  Dredge tenderized chicken through egg and then breadcrumb mixture.  Place in hot oil and cook for about 3 minutes on each side.  Remove from skillet onto plate lined with paper towels.
To serve, place desired amount of spinach onto plate.  Top with chicken and salad topping.  Make sure you scoop some of the salad dressing on top as well.  Serve by itself or with some mashed potatoes.  Enjoy!
Recipe adapted from here.

Friday, May 27, 2011

Simmered Chicken with Garlic, Mushrooms and Olives

I wish you could have a taste of this dish!  It is absolutely incredible!  The entire time it was cooking, my kitchen smelled heavenly.:)  It seriously is one of the best chicken dishes I've ever had.  Enjoy!
-1 Tbs extra virgin olive oil
-4 chicken thighs
-2 cups fresh sliced mushrooms
-4 garlic cloves, thinly sliced
-1/2 cup apple juice
-1/2 cup water
-1 (6 oz) can whole black olives, pitted and drained
-salt and pepper, to taste
Preheat oven to 375 F.
Heat oil in large oven proof skillet.  Brown chicken on both sides (don't worry about it being cooked through, just brown it).  Stir in mushrooms and garlic.  Cook until golden, about 5 minutes.  Add juice, water and olives.  Season with salt and pepper.
Transfer skillet to preheated oven.  Cook for about 45 minutes or until chicken is cooked through.  Enjoy!

Thursday, May 26, 2011

Quick Drop Biscuits

These biscuits are so quick!  They also taste real good.  My family and I thought it was pretty cute that they looked more like giant cookies than like biscuits.:)  I thought the shape made them more fun for the kids.  Enjoy!
-2 cups flour
-2 tsp baking powder
-1/2 tsp baking soda
-1 tsp sugar
-3/4 tsp salt
-1 cup cold buttermilk
-8 Tbs butter, melted
Preheat oven to 475 F.  Line baking sheet with parchment paper.
In a large bowl, mix together dry ingredients.  In a separate bowl combine melted butter and buttermilk.  Stir into dry ingredients with a wooden spoon.  Scoop dough and place large drops onto prepared baking sheet.  Bake in preheated oven for 14-16 minutes or until top is golden brown.  Enjoy!

Wednesday, May 25, 2011

Slow Cooker Cheesy Broccoli Chicken

I just love slow cooker recipes, especially such as this one where you throw everything in there and forget about it until it's time to eat!  I served this with rice.  I know the picture doesn't make this dish very attractive looking, but trust me, the taste is incredible!  The flavors are simply amazing!  Enjoy!
-4 chicken thighs (skin on and bone in)
-2 (10 3/4 oz each) cans broccoli cheese condensed soup
-2 cups milk
-1/2 cup dried minced onion
- 2 tsp dried parsley leaves
-1 tsp salt
-1 tsp ground pepper
-1 (8 oz) container fresh mushrooms
Place chicken into greased slow cooker.  In a separate bowl, combine the rest of the ingredients.  Pour over chicken.  Cover and cook on high for 1 hour.  Switch heat to low and continue cooking for 4-5 hours.  Serve over cooked rice.  Enjoy!
Recipe adapted from here.

Tuesday, May 24, 2011

Southern-Style Barbecue Ribs

Simply delicious!  Keep in mind though that southern barbecue style has many tastes.  It can differ even from city to city.  This recipe here provides only one of the many tastes of the south.  It is really good!  :)  I served mine with mashed potatoes and baked beans.  Enjoy!
For sauce:
-1/2 cup chopped onions
-1/4 cup apple cider vinegar
-1/4 cup lemon juice
-2 Tbs margarine/butter
-1 Tbs sugar
-1 tsp ground pepper
-1/2 tsp salt
-1/4 tsp dry ground mustard
-1 1/2 tsp Worcestershire sauce
-1/2 tsp liquid smoke
For ribs:
-1 lb pork baby back ribs (cut into thirds)
-4 cups water
-1 cup vinegar
-2 tsp crushed red pepper flakes
In medium sauce pan, combine sauce ingredients.  Bring to a boil.  Cook for 10-12 minutes, or until slightly thickened, stirring occasionally.
Meanwhile, place ribs in large sauce pan.  Add water, vinegar and red pepper flakes.  Bring to a boil.  Reduce heat, cover and simmer for about 20-25 minutes.  Drain.
Brush ribs with sauce.  Place them on hot grill.  Cook for 10-20 minutes, or until ribs are brown and tender.  Brush with the sauce a couple of times.  Enjoy!

Monday, May 23, 2011

Green Beans and Pork (Mancare de Fasole Verde)

This is another childhood favorite of mine.  Is super easy to put together and so comforting.  Enjoy!
-4 cans green beans, rinsed and drained
-4 cans water (just fill the empty ones from the beans)
-1 medium onion, finely chopped (or a handful of dehydrated onion)
-2 Tbs tomato paste
-1 Tbs cornstarch
-1 lb pork
-seasoned salt
-frying oil
If using raw or frozen onion, saute it in 1 Tbs vegetable oil in a large saucepan, until translucent. Add the beans and water, and let it cook on low heat. If using the dehydrated onions, add it now. Also add the tomato paste and mix well. Meanwhile, cut the pork into bite size pieces and lightly season them with the seasoned salt and pepper. Once cooked, drain them on paper towels.
Take about 1/4 cup of the water out of the sauce pan in a small container. Add the cornstarch and mix until nice and creamy (no lumps). Add the mixture to the peas. Add the salt and pepper to taste. Add the pork and let everything simmer for about 10 minutes, until the flavors blend together. Enjoy!

Saturday, May 21, 2011

Black Pepper Beef

Quick, yummy and delicious!  I absolutely loved this dish.  Enjoy!
For marinade:
-2 Tbs soy sauce
-1/2 Tbs rice wine vinegar
-1/2 tsp sesame oil
-2 garlic cloves, minced
For black pepper sauce:
-1 Tbs oyster sauce
-1 Tbs water
-1/2 Tbs soy sauce
-1/2 Tbs rice wine vinegar
-1 Tbs sugar
-1/2 tsp sesame oil
-1 tsp ground black pepper
-1/2 lb flank steak, sliced into thin strips
-1 cup broccoli florets
-2 Tbs vegetable oil
In a large bowl, combine marinade ingredients.  Add beef strips and stir to coat.  Cover and refrigerate for at least 1 hour.
In a separate bowl mix together the sauce ingredients.
Heat 1 Tbs of the oil.  Remove beef from marinade with slotted spoon.  Place in heated oil and cook until done.  Remove beef from heat.  In the same skillet heat the other Tbs of oil.  Add broccoli and cook for about 1 minute or two.  Add the cooked beef and the black pepper sauce.  Cook for a couple of minutes.  Serve hot over rice.  Enjoy!
Recipe adapted from here.

Friday, May 20, 2011

Grandma H's Chicken Coleslaw

Grandma H is very important to me.  She's taught me many wonderful things.  She also shared her food with me and I gained a new appreciation for great dishes.  This is one of her wonderful dishes.  It's super quick and soooo good that you can't stop eating it!  You can serve it as a side dish, or as a simple main dish with some hot rolls on the side.  Enjoy!
For slaw:
-1 large head of cabbage, shredded or 1 (16 oz) bag of shredded cabbage
-1 package ramen noodles (without the seasoning), broken and uncooked
-2 Tbs toasted sesame seeds
-2 Tbs slivered almonds
-2 chicken breasts, cooked and diced
-4 green onions, diced
For dressing:
-6 Tbs vinegar
-4 Tbs sugar
-1 cup oil
-2 tsp salt
-1/2 tsp pepper
Mix slaw ingredients together in a large bowl.  Mix dressing ingredients very well.  Pour over cabbage mixture.  Cover and refrigerate overnight or at least 7 hours, stirring a couple of times.  Enjoy!

Thursday, May 19, 2011

Herb-Cheese Stuffed Chicken Breasts

I love how yummy this dish turned to be.  I put it together in less than 5 minutes!  I served mine with pasta, but you can easily go for rice just as well.  Enjoy!
-2 boneless, skinless chicken breast fillets
-2 oz (1/4 cup) crumbled feta cheese
-1 Tbs dried parsley flakes
-1 tsp dried oregano
-2 Tbs extra virgin olive oil
-1 (14.5 oz) can Italian style diced tomatoes
-1/4 cup sliced black olives
-2 tsp cornstarch
Preheat oven to 350 F.
Cut slit into each fillet to form a pocket.
In a small bowl, mix together the cheese, parsley, oregano and oil.  Stuff the mixture into chicken pockets, dividing it evenly.  Place stuffed chicken into ungreased baking dish.  In a separate bowl, combine tomatoes, olives and cornstarch.  Pour over chicken. 
Bake in preheated oven for 35-40 minutes or until chicken is cooked through.  Enjoy!

Wednesday, May 18, 2011

Raspberry Cream Cheese Brownies

I was intrigued when I found this recipe in a magazine a few years ago.  I wasn't intrigued because of the recipe; it was because of its author: Ray Romano!  I mean, everyone who's watched his show, kind of assumes that he doesn't cook, right?  Well, that seems to be untrue in his real life.  So, I finally got around to try his recipe.  Oh, you so have to try these brownies!!!  They are amazing!!!  Enjoy!
For batter:
-1 cup (2 sticks) butter
-1 cup cocoa powder
-1 cup sugar
-3/4 cup seedless raspberry preserves
-4 eggs
-1 tsp vanilla extract
-1 1/4 cup flour
-1/4 tsp baking soda
For swirl topping:
-1 package (8 oz) cream cheese, at room temperature
-1/3 cup sugar
-1 egg
-1/2 tsp vanilla extract
-1 cup fresh raspberries
-1/2 cup sliced almonds
Preheat oven to 325 F.  Spray 9x13 baking dish with cooking spray.
In a large saucepan, melt butter.  Whisk in cocoa powder and cook until mixture bubbles.  Remove from heat and whisk in sugar and preserves.  Add eggs and extract.  Whisk until well blended.  Add baking soda and flour and mix very well.  Pour batter into prepared dish.
Make the swirl topping by creaming cheese, sugar, egg and extract.  Fold in raspberries.
Spoon large dollops of topping over brownie batter.  With a knife, swirl topping into batter.  Sprinkle with almonds.  Bake in preheated oven for 30-40 minutes, or until toothpick comes out clean.
Adapted from a Ray Romano recipe.

Tuesday, May 17, 2011

Shrimp Lo Mein

What a delight this dish is!  The flavors combine perfectly.  There is a bit time consuming because of all the chopping involved, but it's worth every second.  :)  Enjoy!
-1 1/2 to 2 lbs raw shrimp, peeled, deveined with tails removed
-1/2 cup soy sauce
-8 tsp cornstarch
-1/2 tsp ground ginger
-6 garlic cloves, minced
-4 tsp sesame oil, divided
-1 cup shredded carrots
-2 cups shredded cabbage
-2 cups chicken broth
-green onions, sliced for topping
-1 lb cooked and drained linguine
In a large bowl, combine shrimp with soy sauce, cornstarch, ginger and garlic.  Mix well and let it sit for about 10 minutes. 
Heat 1 tsp sesame oil.  Remove shrimp with slotted spoon from marinade and place in hot oil.  Do NOT discard marinade!  Cook the shrimp for 2-3 minutes or until pink.  Remove onto a plate.
Add another tsp sesame oil and add the carrots.  Cook for a minute.  Add the remaining 2 tsp sesame oil and the cabbage.  Cook for 2 more minutes.  Add chicken broth, reserved marinade and cooked shrimp.  Cook until the sauce has thickend (about 1 minute). 
Pour shrimp mixture over drained pasta and mix well.  Top with green onions.  Enjoy!
Recipe adapted from here.

Monday, May 16, 2011

Beef Fajitas

This is perfect for a quick meal.  It's very yummy and easy to put together.  Make sure you make your own guacamole.  Enjoy!
For marinade:
-2 Tbs lime juice
-2 Tbs honey
-1 Tbs oil
-2 tsp chili powder
-2 garlic cloves, minced
-1 lb beef top round steak, cut into thin strips
-1 small red onion, thinly sliced
-1 cup red, yellow and green pepper strips
-flour tortillas (fajita size)
In a medium bowl combine marinade ingredients.  Add beef strips and stir to coat.  Cover and refrigerate for at least 2 hours.
Spray large skillet with cooking spray.  Heat until hot.  Add beef and marinade.  Cook for about 2 minutes.  Add onion and pepper.  Cook until beef is no longer pink and veggies are crisp-tender.  Remove from heat and drain the liquid from skillet.
Spoon about 1 Tbs guacamole onto tortilla.  Scoop some beef mixture.  Top with salsa.  Fold tortilla and enjoy!

Friday, May 13, 2011

Almond Baked Tilapia

With my taste buds back, it's time to go back in the kitchen.:)  This was super easy, fast and absolutely delicious.  I love the crunchiness of the almonds on top of the soft, tender fish.  What a treat this is!  Enjoy!
-4 tilapia fillets
-about 2 Tbs margarine or butter
-cayenne pepper
-about 3 Tbs slivered almonds
Preheat oven to 350 F.  Arrange fish in 9x13 baking pan.  Top each fillet with tiny dollops of butter.  Season with salt and a dash of cayenne (more if you like it spicy).  Top with as many almonds as desired.  Bake in preheated oven for 15-20 minutes, or until fish is cooked through.  I served mine with mashed potatoes and green beans.  Enjoy!

Monday, May 9, 2011

Orange-Lemon Cake

I love, love, love this cake!  It's soooo delicious, moist and amazing.  Enjoy!
For the cake:
-1 package (18.25 oz) lemon cake mix-I like Betty Crocker
-1 package (3 oz) orange jello
-2/3 cup water
-2/3 cup canola oil
-4 eggs
For the icing:
-1 cup powder sugar
-3-4 Tbs orange juice or lemonade
Preheat oven to 350 F.  Coat bundt cake form with baking spray (the one with butter and flour).
Mix together cake ingredients.  Pour into prepared form.  Bake in preheated oven for 35-40 minutes, or until toothpick comes out clean.  Cool for 10 minutes in the pan, then transfer to wire rack to cool off completely.
Mix icing ingredients and pour over cooled cake.  Enjoy!

Saturday, May 7, 2011

Yummy Homemade Fruit Jello

I absolutely LOVE this jello!  It's so yummy and refreshing.  I love the fruit in it and the way the flavors combine together.  This dish is more on the tart side, as there's not much sugar added to it.  It can be served either as dessert or as a side dish.  Enjoy!
-2 envelopes unflavored gelatin
-1/2 cup cold water
-1 1/2 cups PLUS 1/2 cup orange juice
-1/3 cup sugar
-2 cups ginger ale
-1 (15 oz) can mandarin oranges, drained
-about 8 large fresh strawberries, sliced
-1 cup fresh raspberries
Place water and gelatin in small saucepan.  Mix well.  Heat on low until gelatin is dissolved.  Add 1/2 cup orange juice and the sugar.  Stir until sugar is dissolved.  Do NOT boil.
In a large bowl mix 1 1/2 cups orange juice and ginger ale.  Add gelatin mixture and stir.  Add the fruit and mix gently.  Pour mixture in 9x13 dish.  Refrigerate for 5 hours or until set.  Enjoy!
Recipe adapted from here.

Friday, May 6, 2011

Buttermilk Fried Chicken

This chicken is soooo good, that it rivals the one from KFC.  That should say something, right?  It crispy on the outside, juicy on the inside, tender and yummy.  Enjoy!
-4 chicken thighs with skin and bones
-1 cup buttermilk
-1/2 tsp seasoned salt
-1 tsp salt
-1 tsp pepper
-1 1/2 cups flour
-oil for frying
Place chicken in large Ziploc bag.  Pour buttermilk over it.  Seal and refrigerate for at least 3 hours (overnight is best).
Heat oil in large frying pan.  In another Ziploc bag, mix flour, seasoned salt, salt and pepper.  Add chicken to mixture and coat well.When oil is hot, add chicken and cook until nice and golden brown.  Place on plate lined with paper towels.  Cut one piece of chicken to make sure it's cooked through.  If not, place in microwave for 1-2 minutes.  This way it will cook through, but it won't ruin the beautiful crisp crust.  Enjoy!
Adapted from a Betsy Brannon Green Recipe.

Thursday, May 5, 2011

Chicken Salad on Croissants

I love how simple this salad is.  It has just a few ingredients, but the flavor is amazing!  It goes perfect on croissants.  Enjoy!
-2 1/2 cups cooked chicken, shredded
-3/4 cup mayonnaise
-1 Tbs onion, minced
-1 cup whole cashews
-salt and pepper, to taste
Mix everything together, except the croissants.  Cover and let it sit in the fridge for at least 2 hours.  Spread salad on croissants.  Enjoy!
Recipe adapted from The Food Nanny Rescues Dinner

Wednesday, May 4, 2011

Fettuccine in Clam Sauce

This dish has such amazing flavors!  It's very simple and absolutely delicious.  It could be served just as it is, or with some French Baguette and green salad.  Enjoy!
-8 oz uncooked fettuccine
-1/4 cup olive oil
-6 garlic cloves, minced
-2 (6.5 oz each) cans chopped clams in clam juice, undrained
-1 Tbs butter
-1 Tbs flour
-1 Tbs dried parsley flakes
-freshly grated Parmesan cheese, for topping
Cook the fettuccine according to package directions.
Meanwhile, heat the oil in large sauce pan.  Add the garlic and cook for about 30 seconds (do not burn it!).  Add the clams and the juice.  Bring to a boil.  Lower the heat.
Melt the butter and add the flour to it.  Mix well.  Stir the butter-flour mixture into the clams.  Add the parsley.  Increase the heat and bring to a boil.  Remove from heat (the sauce will thicken).  Add the fettuccine to the sauce and toss.  Sprinkle with cheese and enjoy!
Recipe adapted from The Food Nanny Rescues Dinner.

Tuesday, May 3, 2011

Slow Cooker Hot Fudge Cake

This cake is DIVINE!!!  And even more amazing is that you make it in the crock pot!  I mean, it doesn't get better than this. :)  An awesome fudge sauce forms on the bottom, while the delicious chocolate cake bakes on top.  Of course, it has to be served warm with iceacream on top.  Enjoy!
-1 cup brown sugar
-1 cup flour
-3 Tbs cocoa powder
-2 tsp baking powder
-1/2 tsp salt
-1/2 cup milk
-2 Tbs melted butter
-1/2 tsp vanilla extract
-3/4 cup brown sugar
-1/4 cup cocoa powder
-1 3/4 cup water, boiling
Start boiling the water first.
In a large bowl, mix 1 cup brown sugar, flour, 3 Tbs cocoa, baking powder and salt.  Stir in milk, butter and vanilla.  Spread this mixture on bottom of the slow cooker.
In a small bowl, mix 3/4 cup brown sugar and 1/4 cup cocoa.  Sprinkle over mixture in slow cooker.
Pour in boiling water.  Do NOT stir!
Cover and cook on high for about 2 hours, or until toothpick comes out clean.  Serve warm with ice cream.  Enjoy!
Recipe adapted from here

Monday, May 2, 2011

Shrimp and Cheesy Grits

This is another super easy, quick and delicious meal.  It's also very filling. :)  Enjoy!
-4 cups cooked grits (use the instant ones)
-2 cups shredded cheddar cheese
-3 Tbs margarine
-1 lb small shrimp, peeled, deveined with tails removed
-6 slices bacon
-4 tsp lemon juice
-1 Tbs dried parsley flakes
-1 cup thinly sliced green onions
-1 large garlic clove, minced
Cook grits according to package directions.  Remove from heat and stir in margarine and cheese.  Mix well and cover to keep warm.
Meanwhile, fry the bacon in large skillet.  Remove bacon from pan and crumble.  In bacon grease, cook the shrimp until pink.  Add lemon juice, crumbled bacon, parsley, green onions and garlic.  Saute for 3 minutes. 
Spoon grits onto plate and top with shrimp mixture.  Serve immediately.  Enjoy!


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