Thursday, June 28, 2012

Crispy Grilled Chicken Thighs

Now that summer is here, I love to use the grill as much as possible.  This recipe is perfect for that.  The chicken was crunchy on the outside and juicy on the inside, with a little kick to it as well.  The tomatoes were out of this world.  So sweet, juicy and delicate; a pure delight!  I served ours with some fries as well.  Enjoy!
Ingredients:
-1/3 cup mayonnaise
-1 Tbs chili powder
-1/2 tsp cayenne pepper
-salt
-8 skin-on, bone-in chicken thighs
-1 cup breadcrumbs
-3 large tomatoes
-a little olive oil, for brushing
-pepper
Directions:
Combine the mayo, chili powder, cayenne and 1/2 tsp salt in a large bowl.  Add the chicken, toss to coat, cover and refrigerate over night.
Preheat grill to medium low.
Dredge marinated chicken through breadcrumbs.  Place on grill and cook until golden brown and done to your likeness.
While the chicken is cooking, halve the tomatoes.  Brush with olive oil, and season with salt and pepper.  Place on grill and cook for about 4 minutes per side.
Enjoy!

Monday, June 25, 2012

Parmesan Crusted Pork Schnitzels

These are just perfect for a quick dinner on a busy night.  Serve them with your favorite side dish and some veggies.  Enjoy!
Ingredients:
-4 pork chops, boneless
-1/2 cup Italian-style bread crumbs
-1/3 cup freshly grated Parmesan cheese
-salt and pepper
-1/4 cup flour
-1 egg
-1 Tbs water
-3 Tbs vegetable oil
-1 Tbs butter
Directions:
Pound pork chops until they're about 1 inch thick.
Heat oil and butter in a large skillet.
Meanwhile, mix bread crumbs, cheese, salt and pepper in a shallow bowl.  Pour flour in a different shallow bowl. In a third bowl, beat the egg with the water.  Dredge pounded chops through flour, egg, then bread crumb mixture.  Place in hot oil.  Cook for 2-3 minutes per side.  Drain on paper towels and enjoy!

Thursday, June 21, 2012

Creamy Shrimp Bisque

What a delight this dish is!  Light, creamy, delicious!  I served ours with some hot rolls.  Enjoy!
Ingredients:
-4 Tbs butter
-6 green onions, cleaned and chopped
-1 clove garlic, minced
-1/3 cup flour
-2 cups half and half
-1 cup clam juice
-2 cups chicken broth
-1/2 cup water
-1 Tbs dried parsley leaves
-14 oz cooked shrimp, with tails removed
-salt, to taste
Directions:
In a medium saucepan, add butter and onions.  When tender, add garlic.  Stir in flour and half and half.  Mix well and let it simmer for about 5 minutes.
Add clam juice, chicken broth, water and parsley.  Cook for 10 minutes, or until it thickens.  Add the shrimp and simmer for 10 more minutes.  Stir occasionally.  Season with a little salt and serve.  Enjoy!

Monday, June 18, 2012

Mexican Walnut Cookies (Polvorones)

I was watching Food Network the other day and I saw Marcela Valladolid make these cookies.  I love walnuts so I knew I had to give them a try.  I sure am glad I did because they are amazing!  There is so much flavor in them.  They're also a breeze to make.  Enjoy!
Ingredients:
-1 cup (2 sticks) unsalted butter, at room temperature
-1/2 cup granulated sugar
-2 cups flour
-1 cup chopped walnuts
-1/2 cup ground walnuts
-powdered sugar
Directions:
Beat sugar until light and fluffy.  Add granulated sugar and beat until well blended.  Add flour and all walnuts.  Remove the dough from the bowl and form into a large disc.  Wrap the dough in plastic and chill in the fridge for 30 minutes.
Preheat the oven to 325 F.  Line two baking sheets with parchment paper.
Remove dough from fridge.  Cut it into quarters, then cut each quarter into sixth for a total of 24 equal pieces.  Roll each piece of dough between your palms into 2 inch balls.  Arrange the balls onto the prepared cookie sheets.  Bake in preheated oven for 20-25 minutes.
Cool the cookies on the sheet for 5 minutes, then toss them in the powdered cookies.  Cool completely and enjoy!

Thursday, June 14, 2012

Bacon Chicken Ranch Pasta Salad

I recently had a lot of leftover rotisserie chicken.  This salad was perfect for all that chicken.  Of course, you can still make it with a couple of chicken breasts that you season and cook, if you don't have rotisserie chicken or prefer it otherwise.  The flavors in this salad are amazing.  You can also do all the chopping while the pasta is cooking, and be done with everything in 15-20 minutes.  Super easy and quick.  Enjoy!
Ingredients:
-1 lb pasta shells
-about 3 cups rotisserie chicken, skin off and cut/shredded into bite size pieces
-2 Roma tomatoes, seeded and diced
-6 green onions, cleaned and sliced
-8 oz mozzarella cheese, cut into small chunks
-16 slices bacon, cooked and crumbled
-1 cup mayonnaise
-1 cup ranch salad dressing
-salt and pepper, to taste
Directions:
Cook pasta according to package directions.  Drain and rinse off with cold water until the pasta has cooled a little.
Meanwhile, in a large salad bowl, add chicken, tomatoes, onions, cheese and bacon.  Add the cooled pasta and mix well.  In a separate bowl, mix the mayo and ranch.  Pour over salad and mix well.  Season with salt and pepper, to taste, give it a good stir and enjoy!

Tuesday, June 12, 2012

Sweet and Sour Baked Chicken

Simple and delicious!  This dish was wonderful served over rice with some veggies on the side.  Enjoy!
Ingredients:
-4 chicken thighs, skin-on, bone-in
-1 cup brown sugar
-1 (8 oz) can pineapple chunks, undrained
-1/4 cup soy sauce
-1 tsp dry mustard
Directions:
Preheat oven to 300 F.
Place chicken in baking dish, skin side down.  In a small bowl, combine the rest of ingredients, including juice from pineapple.  Pour sauce over chicken.
Bake in preheated oven for 30 minutes.  Flip chicken over, baste with sauce and bake for 30 more minutes.  Enjoy!

Wednesday, June 6, 2012

Shrimp Fettuccine Alfredo

This is yet another very quick and simple dish.  The sauce is so creamy and delicious.  You can add seasoned cooked chicken instead of shrimp, or simply leave the meat out and just enjoy the pasta and the sauce.  Buttery garlic bread and a nice salad go very well with this dish.  Enjoy!
Ingredients:
-1 lb uncooked fettuccine
-1 stick (1/2 cup) butter
-3 oz cream cheese, at room temperature
-2 cups heavy cream
-1 tsp garlic powder
-1/2 cup freshly grated Parmesan cheese
-salt and pepper, to taste
-1 lb cooked shrimp, peeled, deveined, with tails removed
Directions:
Cook pasta according to package directions.  Drain and set aside.
While pasta is cooking, melt butter in medium sauce pan.  Add cream cheese.   Stir in heavy cream and garlic powder.  Bring to a boil, lower heat and let simmer for about 5 minutes.  Remove from heat.  Add cheese and season with salt and pepper.
Pour sauce over drained pasta and stir to coat.   Toss in the shrimp and serve.  Enjoy!

Saturday, June 2, 2012

Honey Mustard Glazed Salmon Fillets

Super easy and delicious!  Enjoy!
Ingredients:
-cooking spray
-1 lemon
-2 Tbs Dijon mustard
-2 Tbs honey
-4 (6 oz each) salmon fillets
-salt and pepper
Directions:
Preheat oven to 400 F.
Coat shallow baking dish with cooking spray.
Zest and juice the lemon in the baking dish.  Add mustard and honey.  Mix well.  Season salmon on both sides with salt and pepper.  Place in baking dish.  Flip salmon to coat in glaze.  Bake in preheated oven for 10-12 minutes or until fish is fork tender.  Enjoy!

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