I heard this recipe on Oprah the other day, and when I tried it, it was easy and delicious! Drew even liked it, and he said that he thought it sounded gross. All you do is marinate chicken breasts in this combination:
soy sauce (good amount)
honey (lots)
mustard (little bit)
then coat the chicken in sesame seeds. Cook under the broiler for 12 minutes. It's really good!
Thursday, March 26, 2009
Wednesday, March 4, 2009
Anyone Else?
So, this blog has been kind of slow lately....
If there's anyone you want to invite to contribute some yummy recipes, feel free!
Thanks for all the tasty recipes that have been shared so far!
If there's anyone you want to invite to contribute some yummy recipes, feel free!
Thanks for all the tasty recipes that have been shared so far!
Zuppa Toscana
This is seriously so good! To me it tasted just like Olive Garden's. I made a few modifications because I'm cheap...I'll tell you what they are below the recipe.Recipe: Olive Garden Toscana Soup
CDKitchen http://www.cdkitchen.com/
Category: O - Copy Cat Restaurant Recipes
Serves/Makes: 5 Difficulty Level: 3 Ready In: 30-60 minutes
Ingredients:
3/4 cup onions, diced 1/8 inch
1 slice bacon, 1/4-inch diced
1 1/4 teaspoon garlic, minced
1 ounce chicken bouillon (2 Tbs)
1 quart water (2 c.--I added 2 more, see below)
2 medium potatoes, cut in half length-wise, then cut in 1/4-inch slices
2 cups cavallo greens (kale can be substituted), cut in half, then sliced into 1/16-inch strips
1 1/2 cup sausage link - spicy, precooked, cut in half length-wise, then cut at an angle into 1/2-inch slices
3/4 cup heavy whipping cream
Directions:
Place sausage link onto sheet pan and bake in 300 degree oven for 15 to 20 minutes or until done.
Place onions and bacon into 3 to 4 quart saucepan and cook onions over medium heat until the onions are almost clear. Add garlic and cook for 1 minute.
Add chicken bouillon, water and potatoes, bring to a simmer for 15 minutes. Add remaining ingredients then simmer for 5 more minutes and serve.
Okay, so I didn't feel like buying a whole thing of bacon just for one slice. Also, for some reason there was sasuage in the freezer section that was way cheaper than the refirigerated kind...BUT there was no spicy in the freezer kind, so instead I got a pork and bacon kind, and added crushed red pepper flakes that I already had to make it spicy. Also, I just used the whole 1 lb. roll (a little more than it calls for). I also added an extra potato, which let me add a whole extra 2 cups of water, stretching the soup. DELICIOUS!!!!! Oh yeah, I forgot to say that I just cooked the sausage in the skillet and then drained the grease, instead of baking it.
Saturday, February 7, 2009
Margie's Punch
This is very tasty fruit punch that I've made a few times. I'm making it tomorow for a baby shower. The recipe came from my friend Margie Speight.
2 lg cans Pineapple Juice
2-2 liter bottles Hawian Punch
2 lg cans frozen Lemonade made per directions
2 cans apricot nectar
2-2 liter bottles Ginger Ale
Freeze lemon slices or marichino cherries or both in an ice ring. Mix everything and pour in a punch bowl with the ice ring. You can make 1/2 at a time to make it easier.
2 lg cans Pineapple Juice
2-2 liter bottles Hawian Punch
2 lg cans frozen Lemonade made per directions
2 cans apricot nectar
2-2 liter bottles Ginger Ale
Freeze lemon slices or marichino cherries or both in an ice ring. Mix everything and pour in a punch bowl with the ice ring. You can make 1/2 at a time to make it easier.
Tuesday, November 25, 2008
Call for Holiday Recipes!
So, I guess this is a little bit late, with Thanksgiving here in about 2 days, but I would still like to request that you share some of your favorite holiday recipes! Thanks!
Saturday, November 15, 2008
Breakfast Strata with Spinach and Gruyere Cheese
I had this quiche-like dish at an Enrichment meeting. It was the perfect texture (not gooey or watery) and so flavorful. The sample dish disappeared in a flash.
Ingredients:
10 (1/2-inch thick) slices supermarket French or Italian bread
5 tablespoons unsalted butter, softened
4 medium shallots, minced
1 package (10-ounce size) frozen chopped spinach, thawed and squeezed dry
Salt and ground black pepper
1/2 cup medium-dry white wine, such as Sauvignon Blanc
1 1/2 cup grated Gruyère cheese
6 large eggs
1 3/4 cup half-and-half
Directions:
Adjust oven rack to middle position and heat oven to 225 degrees F. Arrange bread in single layer on large baking sheet and bake until dry and crisp, about 40 minutes, turning slices over halfway through drying time. (Alternatively, leave slices out overnight to dry.) When cooled, butter slices on one side with 2 tablespoons butter; set aside.
Heat 2 tablespoons butter in medium nonstick skillet over medium heat. Saute shallots until fragrant and translucent, about 3 minutes; add spinach and salt and pepper to taste and cook, stirring occasionally, until combined, about 2 minutes. Transfer to medium bowl; set aside. Add wine to skillet, increase heat to medium-high, and simmer until reduced to 1/4 cup, 2 to 3 minutes; set aside.
Butter 8-inch square baking dish with remaining 1 tablespoon butter; arrange half of buttered bread slices, buttered-side up, in single layer in dish. Sprinkle half of spinach mixture, then 1/2 cup grated cheese evenly over bread slices. Arrange remaining bread slices in single layer over cheese; sprinkle remaining spinach mixture and another 1/2 cup cheese evenly over bread. Whisk eggs in medium bowl until combined; whisk in reduced wine, half-and-half, 1 teaspoon salt, and pepper to taste. Pour egg mixture evenly over bread layers; cover surface flush with plastic wrap, weigh down (see note), and refrigerate at least 1 hour or up to overnight.
Remove dish from refrigerator and let stand at room temperature 20 minutes. Meanwhile, adjust oven rack to middle position and heat oven to 325 degrees F. Uncover strata and sprinkle remaining 1/2 cup cheese evenly over surface; bake until both edges and center are puffed and edges have pulled away slightly from sides of dish, 50 to 55 minutes (or about 60 minutes for doubled recipe). Cool on wire rack 5 minutes; serve.
Note: To weigh down the assembled strata, use two 1-pound boxes of brown or powdered sugar, laid side by side over the plastic-covered surface. To double this recipe or those that follow, use a 9 by 13-inch baking dish greased with only 1 1/2 tablespoons butter and increase baking times as suggested in each recipe.
Ingredients:
10 (1/2-inch thick) slices supermarket French or Italian bread
5 tablespoons unsalted butter, softened
4 medium shallots, minced
1 package (10-ounce size) frozen chopped spinach, thawed and squeezed dry
Salt and ground black pepper
1/2 cup medium-dry white wine, such as Sauvignon Blanc
1 1/2 cup grated Gruyère cheese
6 large eggs
1 3/4 cup half-and-half
Directions:
Adjust oven rack to middle position and heat oven to 225 degrees F. Arrange bread in single layer on large baking sheet and bake until dry and crisp, about 40 minutes, turning slices over halfway through drying time. (Alternatively, leave slices out overnight to dry.) When cooled, butter slices on one side with 2 tablespoons butter; set aside.
Heat 2 tablespoons butter in medium nonstick skillet over medium heat. Saute shallots until fragrant and translucent, about 3 minutes; add spinach and salt and pepper to taste and cook, stirring occasionally, until combined, about 2 minutes. Transfer to medium bowl; set aside. Add wine to skillet, increase heat to medium-high, and simmer until reduced to 1/4 cup, 2 to 3 minutes; set aside.
Butter 8-inch square baking dish with remaining 1 tablespoon butter; arrange half of buttered bread slices, buttered-side up, in single layer in dish. Sprinkle half of spinach mixture, then 1/2 cup grated cheese evenly over bread slices. Arrange remaining bread slices in single layer over cheese; sprinkle remaining spinach mixture and another 1/2 cup cheese evenly over bread. Whisk eggs in medium bowl until combined; whisk in reduced wine, half-and-half, 1 teaspoon salt, and pepper to taste. Pour egg mixture evenly over bread layers; cover surface flush with plastic wrap, weigh down (see note), and refrigerate at least 1 hour or up to overnight.
Remove dish from refrigerator and let stand at room temperature 20 minutes. Meanwhile, adjust oven rack to middle position and heat oven to 325 degrees F. Uncover strata and sprinkle remaining 1/2 cup cheese evenly over surface; bake until both edges and center are puffed and edges have pulled away slightly from sides of dish, 50 to 55 minutes (or about 60 minutes for doubled recipe). Cool on wire rack 5 minutes; serve.
Note: To weigh down the assembled strata, use two 1-pound boxes of brown or powdered sugar, laid side by side over the plastic-covered surface. To double this recipe or those that follow, use a 9 by 13-inch baking dish greased with only 1 1/2 tablespoons butter and increase baking times as suggested in each recipe.
Wednesday, November 12, 2008
Chicken and pasta with peanut sauce
This is another one from the ward recipe blog. We tried it and it was good. One piece of advice is don't be alrmed if your sauce looks more like paste before you mix it in; it should still mix up nicely! Oh yea, for the veggies I used broccoli and bell pepper. I would like to tr it with pea pods!
Almost every time I ask Jon what he wants for dinner (this doesn't happen very often--usually I just make whatever sounds good) he says, "That peanut butter pasta with chicken!" Invariably his eyes light up when he says this and he asks me about ten times when dinner will be ready while I'm making it. If you don't like peanut butter, don't make this, but if you do--give it a try! I got this recipe from my trusty Better Homes and Gardens Cook Book. The original recipe is quite a lot different from the way I make it, but the important part is the sauce.
6 oz. spaghetti or fettucine
1 cup cooked chicken, cut in strips
Vegetable of choice, in quantity of choice (I usually use broccoli or cauliflower or both)
1/4 cup chicken broth
2 tlbs. peanut butter
1 tlbs. soy sauce
1 tlbs. lemon or lime juice
1/4 tsp. crushed red peppers
1 clove garlic, minced
Cook pasta, adding vegetables for last 5-7 minutes. Cook chicken in pan with a bit of olive oil, salt, and pepper. Drain pasta and vegetables, and mix with chicken. For sauce, stir chicken broth into peanut butter in small saucepan. Heat and stir with a whisk until peanut butter melts. Stir in soy sauce, lemon/lime juice, red pepper, and garlic; heat through. Add sauce to the pasta mixture. Gently stir to coat pasta with sauce.
Almost every time I ask Jon what he wants for dinner (this doesn't happen very often--usually I just make whatever sounds good) he says, "That peanut butter pasta with chicken!" Invariably his eyes light up when he says this and he asks me about ten times when dinner will be ready while I'm making it. If you don't like peanut butter, don't make this, but if you do--give it a try! I got this recipe from my trusty Better Homes and Gardens Cook Book. The original recipe is quite a lot different from the way I make it, but the important part is the sauce.6 oz. spaghetti or fettucine
1 cup cooked chicken, cut in strips
Vegetable of choice, in quantity of choice (I usually use broccoli or cauliflower or both)
1/4 cup chicken broth
2 tlbs. peanut butter
1 tlbs. soy sauce
1 tlbs. lemon or lime juice
1/4 tsp. crushed red peppers
1 clove garlic, minced
Cook pasta, adding vegetables for last 5-7 minutes. Cook chicken in pan with a bit of olive oil, salt, and pepper. Drain pasta and vegetables, and mix with chicken. For sauce, stir chicken broth into peanut butter in small saucepan. Heat and stir with a whisk until peanut butter melts. Stir in soy sauce, lemon/lime juice, red pepper, and garlic; heat through. Add sauce to the pasta mixture. Gently stir to coat pasta with sauce.