Friday, December 18, 2009
Wednesday, December 16, 2009
1 1/2 pounds of chicken, without skin and bones
4 teaspoons of lime juice
1/4 cup of olive oil
3 cloves of garlic, minced
4 tablespoons of butter
1/2 an onion, diced
1 red bell pepper, diced
1 poblano pepper, diced
1 10oz. can of Ro-Tel tomatoes (or you can use a can of regular diced tomatoes and a 4 oz. can of diced green chiles, or if tomatoes are in season, can use two cups of diced fresh tomatoes with 1/4 cup of diced green chiles, such as a jalapeno)
4 teaspoons ancho chile powder
1 teaspoon of cumin
1 cup of chicken broth
2 tablespoons of flour
1/2 teaspoon of cayenne pepper
1/2 cup of half and half
1/3 cup of sour cream
1/2 cup of cilantro, chopped
3 cups of grated pepper jack and cheddar
10 corn tortillas
Salt and pepper to taste.
1. Cook the chicken in the olive oil on medium, adding 2 teaspoons of lime juice, 2 teaspoons of ancho chile powder and salt to taste.
2. When chicken is done (after about 20 minutes), shred it with two forks and set aside. Should yield about 3 cups.
3. Melt the butter in a saucepan on medium, and add the onions, red bell pepper and poblano pepper. Cook for 10 minutes.
4. Add the garlic, flour, cumin, cayenne pepper and 2 teaspoons of ancho chile powder, and cook for 1 minute.
5. Add the chicken broth and cook on low until mixture is thickened, a few minutes. Stir in the half-and-half and Ro-Tel cover the pot, and simmer for about 15 minutes, stirring occasionally.
6. Uncover the pot, and add the sour cream, 2 teaspoons of lime juice and 1/4 cup of cilantro, and add salt and pepper to taste. Turn off heat.
7. Preheat the oven to 350 degrees.
8. Heat up the tortillas (you can do this by adding a bit of oil on an iron skillet and then cooking the tortillas for about 30 seconds on each side).
9. Ladle 1/2 cup of the sauce onto the bottom of an 11 x 7 inch baking pan.
10. Layer half the tortillas along the bottom of the pan (on top of the sauce). To make sure entire pan is evenly covered, you can rip some of the tortillas into strips to fill any gaps.
11. Add half the chicken, half the remaining sauce, half the remaining cilantro and 1 1/2 cups of grated cheese.
12. Repeat the layering, leaving the cheese layer on top.
13. Cook uncovered for 30 minutes or until brown and bubbling. Serves 6-12, depending on how big a portion you distribute. Goes great with sour cream and cilantro on top.
Saturday, December 12, 2009
I may not have my Christmas shopping done, I may have given up on decorating 1/3 of the way through, I may be praying that we see no more snow this year than we already have, but I have delivered the first round of Christmas cookies to our neighbors - 90% of whom we've never met...sad, I know!
Tuesday, December 8, 2009
3-3 1/2 cups all-purpose flour (divided)
1 pkg active dry yeast
1 1/2 cups milk
2 Tbs sugar
2 Tbs oil
1 1/2 tsp salt
2 Tbs dark molasses
1 1/4 cups rye or whole wheat flour
In large bowl combine 2 cups of the plain flour and the yeast. In a saucepan heat milk, sugar, oil and salt just until warm (120 - 130 degrees). Add milk mixture to flour mixture. Beat with an electric mixer for 30 seconds than high speed for 3 minutes.
Divide batter in half.
To the first portion combine as much of the first flour as needed. Knead 6-8 minutes. Shape into a ball and put in a greased bowl, turning once to coat dough with oil. Cover.
To the other portion of the dough stir in molasses, rye flour and as much plain flour as needed.
Knead dough and place in bowl as you did with the first batch.
Let both rise in warm place until doubled in size, about 1 1/4 hours.
Punch both down and let rest for 10 minutes.
On a floured surface roll each dough portion out seperately into a 12x8 inch rectangle. Place dark dough on top of light. Roll up starting from short side and place in greased bread pan, seam side down. Let rise until nearly double, about 30 minutes.
Bake at 375 degrees for 30 to 35 minutes. (I had to cover mine with foil the last 10 minutes to keep from getting too brown). Immediately remove from pan and cool on a wire rack.
It is worth it.
Thursday, December 3, 2009
Sunday, November 29, 2009
This is a recipe that you can always add a little of this or that. I think it's different everytime I make it. We topped ours with leftover cranberry sauce.
Chicken (or Turkey) Bundles
Preheat oven to 350 degrees.
1 cup cooked chicken or turkey
8 oz soft cream cheese
2 TBS green onion
1/8 tsp garlic powder
1/2 tsp salt
1/2 tsp poultry seasoning
1/4 cup chopped mushrooms
Flatten crescent or biscuit dough and add mixture to each one. Roll and seal inside dough and roll in melted butter and then bread crumbs. Place seam side down on baking sheet.
Bake 20 to 25 minutes.
I have frozen these raw before and it worked out well.
Tuesday, November 24, 2009
Monday, November 23, 2009
Sunday, November 22, 2009
1/2 tsp Salt
3 tsp Baking Powder
3-5 Tbsp Softened Butter
1/4 cup Powdered Milk
Preheat Oven 450 degrees .
Combine all dry ingredients and cut in butter (I just use my Kitchen-aid).
Add wet ingredients to mix. Do not overmix!! The less you handle the dough from now on, the better and more tender your biscuits will be.
Roll out dough onto a floured surface about 3/4 inches thick.
Cut out biscuits with cookie cutter or mason jar ring.
Bake in oven for 10-12 minutes or until tops are lightly browned.
Thursday, November 19, 2009
Monday, November 16, 2009
2 cups flour
4 tsp baking powder
1 tsp ground cinnamon
1/4 tsp nutmeg
1/4 tsp cloves
1/2 tsp ginger
3/4 cup sugar
1 1/2 cups mashed pumpkin (I just used canned)
1 cup milk
3/4 cup vegetable oil
1 tsp vanilla
Makes 2 dozen 3 inch pancakes.
After making these, I remember how much I like them and wondered why I don't make them year round. I think I will now.
Friday, November 13, 2009
We paired the chicken yumminess with some fresh, steamed asparagus and garlic-cheese mashers. The chicken nuggets were still the hit of the night, even the babies each had seconds!
If you've read this blog much you know I have some weird taste issues. Chocolate and fruit together? Nasty. Milk chocolate? Not so much. Tomato soup? Ick. Barbeque sauce? Blech. (No need to remind me I married into the wrong family and live in the wrong state for a couple of those, I know...trust me, I know)
I don't know what you put on your nuggets, but my family loves barbeque sauce. We have plenty of options in the fridge....
I made my favorite nugget dip - Cranberry Mustard. Yeah, I was feeling a little Thanksgiving-ish yesterday. The cranberry mustard is a throw-back to my mom and Hickory Farms. For me it's the only way to go with nuggets...and turkey sandwiches which we all know will be on the menu two weeks from today. (trust me on the sauce for turkey sandwiches...amazing!)
Mix 1/2 cup jellied cranberry sauce with 3 tbsp. honey mustard. You can add more of one or the other to get just the right mixture for you.
Next week I'm thinking of surprising the kids with fish sticks...maybe I'll make some homemade cocktail sauce. You know, just to feel saucy again.
1/4 cup horseradish (I'll use wasabi - you get the same effect)
1 tbsp. dark brown sugar
1/4 tsp. lemon juice
1 cup ketchup
1 cup mayonnaise
1 tbsp. dill pickle relish
1 tbsp. minced onion
2 tbsp. lemon juice
salt and pepper to taste
Wednesday, November 11, 2009
Wednesday, November 4, 2009
One thing I love about fall is soups. Yum. Soups when you live close to the ocean and can get fresh seafood is even better. This is really easy to make and it is really good. You need to try it, even if you have to buy that frozen stuff.
CRAWFISH CREAM CORN CHOWDER
1 lb crawfish tails
1 8-oz pkg cream cheese
2 cans corn (don't drain)
1/2 stick butter
1/4 cup green onions, chopped
1 can cream of mushroom soup
1 can cream of potato soup
1 16-oz carton half-and-half
Tony Chachere's Cajun Seonsoning, to taste
Saute onion in butter.
Lower heat and add cream cheese to soften.
Add corn and soups. Stir.
Add remaining ingredients and stir to combine. Simmer for 30 minutes.
Monday, November 2, 2009
Friday, October 23, 2009
Taco Fridays would be a great tradition for you to start, k?
Wednesday, October 21, 2009
CHERRY CHOCOLATE CAKE
1 Box devils food cake
1 can cherry pie filling
1 small tub sour cream
Mix cake mix, eggs and sour cream together as best you can (it will be dry). Fold in cherries. Bake at 350 for 25 minutes.
BUTTER CREAM FROSTING
go here for the best one Spread on cake and let cool in the fridge until its slightly stiff.
16 oz. White mini marshmallows (use a good quality brand)
2-4 Tbs. Water
2 lbs. Powdered sugar
1/2 cup Good Brand Shortening (this is very unlike me, but the brand with trans fat (not crisco or smart balance) works better
Melt marshmallows and 2 tablespoons of water in a microwave: put the bowl in the microwave for 30 seconds, open microwave and stir again, and continue doing this until melted. It usually takes about 2 1/2 minutes total.
Now grease your hands (or mixer) GENEROUSLY - palms, backs and in between fingers, then heavily grease the counter you will be using and dump the bowl of marshmallow/sugar mixture in the middle.
Adding about a cup of sugar at a time, start kneading like you would bread dough. You will immediately see why you have greased your hands. Keep kneading, this stuff is sticky at this stage! Add the rest of the powdered sugar and knead some more. Regrease your hands and counter when the fondant is sticking. If the mix is tearing easily, it is too dry, so add water (about 1/2 tablespoon at a time then knead it in). It usually takes about 8 minutes (if doing by hand) to get a firm smooth elastic ball so that it will stretch without tearing when you apply it to the cake.
Add food coloring to the fondant and knead in. technically you should use the special icing coloring gel that comes in jars. You can get it at most craft stores or online. I just used regular cheap liquid stuff (I didn't need any vibrant colors) and added more sugar. If you are doing it all one color you may add the coloring in the very beginning when you are melting your marshmellows.
Roll out onto greased surface to the size you need and add on top of already iced cake that has been sprayed with a water bottle. Otherwise your fondant will not stick.
This recipe makes a lot! I had about 1/4-1/3 of the fondant leftover.
If this is confusing there are a lot of videos you can watch on YouTube. That's where I went to cake decorating school one night last week.
To make the flowers on top, I rolled out the fondant and used a cookie cutter. I then let them dry out on the counter overnight in an egg shell carton so that they wouldn't be flat.
Monday, October 19, 2009
Add a little seasoned chicken, water, cilantro, sugar, honey mustard...over some steamed jasmine rice...
Wednesday, October 14, 2009
Thursday, October 8, 2009
Tuesday, October 6, 2009
Creamed Chicken and Biscuits
1/4 lg onion, diced
4 cups chicken, chopped
1 can cream of chicken soup
1 cup sour cream
1/2 cup milk
1/2 cup chopped pimento (1 jar)
1 cup shredded cheddar cheese
6 frozen biscuits, thawed
Preheat oven to 350 and grease an 11x7 casserole dish.
Saute onion and chicken in pan until cooked. Combine onion, chicken, soup, sour cream, milk, and pimento in a medium bowl and mix well.
Spoon into prepared dish and bake for 15 minutes.
Sprinkle baked layer with 3/4 of the cheese, place biscuits on top, sprinkle with remaining cheese.
Bake until biscuits are golden brown and sauce is bubbly, about 20 minutes longer.
Thursday, October 1, 2009
Sunday, September 27, 2009
Thursday, September 24, 2009
Beautiful Burger Buns
Recipe and picture courtesy of King Arthur Flour
3/4 to 1 cup flour (Start with just 3/4 and add more later if needed. I didn't need to)
2 Tbs soft butter
1 lg egg
3 1/2 cups plain flour
1/4 cup sugar
1 1/4 tsp salt
1 Tbs instant yeast
1) Mix and knead all of the dough ingredients—by hand, mixer, or bread machine—to make a soft, smooth dough. (I used my Kitchen Aid for about 5 minutes)
2) Cover the dough, and let it rise for 1 hour, or until it's doubled in bulk. (I always warm my oven and turn it off and place my dough in there)
3) Gently deflate the dough, and divide it into 8 pieces. Shape each piece into a round 1" thick (more or less); flatten to about 3" across. Place the buns on a lightly greased baking sheet, cover, and let rise for about an hour, until very puffy.
4) If desired, brush buns with melted butter. Or brush lightly with egg wash (1 egg beaten with 1 tablespoon water), and sprinkle with sesame seeds. (I did butter)
5) Bake the buns in a preheated 375°F oven for 12 to 15 minutes, till golden. Cool on a rack.
Friday, September 18, 2009
Monday, September 14, 2009
OPEN FACED ENCHILLADAS
1 lb. ground beef or turkey
1 pkt. enchillada seasoning
1 big can tomato juice*
1 can black beans (do not rinse or drain)*
cornstarch and water
Brown meat. Add seasoning and beans. Cook until warmed through. Pour in tomato juice and bring to a boil for about five minutes. Mix cornstarch with water and add to sauce until desired thickness. Serve on top of totilla chips with desired toppings. Serves a lot!
*I only use 1/2 - 3/4 of the canned juice. If I use the whole can then I make it with 2 cans of beans.
Wednesday, September 9, 2009
EASY TOMATO BASIL SOUP
1 yellow onion, chopped
1/2 c butter
4 cans tomato soup
2 cans water
1 8 oz Philadelphia Cream Cheese (I will use fat free)
1 can chopped tomatoes
1 bay leaf
1/2 to 3/4 c fresh grated parmesan cheese
1 tsp dried basil
1/2 tsp dried oregano
Half and Half, if desired
Saute chopped onion in butter until transparent. In separate sauce pan combine tomato soup and water and heat. Add cream cheese and stir with a wire whip until dissolved. Add sautéed onion, chopped tomatoes, cheese, basil and oregano. Add half and half if desired. Heat but do not boil.
Friday, September 4, 2009
All I did was chop up:
Shrimp, peeled and deveined
and Cherry Tomatoes
If you soak the wooden skewers in water for 20 minutes before grilling they will not burn so easily. Then I let the kids add on all of their veggies and meat. I placed in a tupperware container and poured:
4 Tbs melted butter mixed with 1 Tbs lime juice over them
and sprinkled with Caribbean Jerk Seasoning.
I let them marinate for a couple of hours. They were so moist and delicious after they were grilled!
This is not really a recipe and most people have done it before. However, if your like me and have forgotten about them then it's time to do it again!
Another favorite way I like to make them instead of butter, lime, and Caribbean Jerk seasoning is to just sprinkle with cajun seasoning and then wrap each one in a stip of bacon. Yum!
Friday, August 28, 2009
Thursday, August 27, 2009
This is cheaper than buying it and is REALLY simple!
Grape Jelly3 cups grape juice (I just make mine from the frozen concentrate)
1 package powdered pectin
4 cups sugar
In a large saucepan combine the grape juice and the powdered pectin. Stir until dissolved.
Bring mixture to a full boil over medium heat, stirring occasionally.
Add sugar and return the mixture to a boil. Boil for a full minute and remove from heat.
Makes about 5 cups.
I just pour mine into a tupperware containers and place in the fridge without the lid. When it is cool I put the lid on.
Ladle the jelly into clean sterilized jars and seal with bands and lids. Process in a boiling water bath for about 10 minutes to seal. Remove the jars and allow to cool before storing on the pantry shelf. Makes about 5 cups.
Monday, August 24, 2009
Honey Lime Enchilladas
6 tablespoons honey
5 tablespoons lime juice (1 large or 2 small limes)
1 tablespoons chili powder
1/2 teaspoon garlic powder
1 pound chicken, cooked and shredded (3 small chicken breasts)
8-10 flour tortillas
1 pound monterey jack cheese, shredded (I used cheddar too)
16 ounces green enchilada sauce
1 cup heavy cream
Mix the first four ingredients and toss with shredded chicken. Let it marinate for at least 1/2 hour. Pour about 1/2 cup enchilada sauce on the bottom of a 9X13 baking pan. Fill flour tortillas with chicken and shredded cheese, saving about 1 cup of cheese to sprinkle on top of enchiladas. Mix the remaining enchilada sauce with the cream and leftover marinade. Pour sauce on top of the enchiladas and sprinkle with cheese. Bake at 350 degrees for 20-30 minutes until brown and crispy on top.
Friday, August 21, 2009
Wednesday, August 19, 2009
Monday, August 17, 2009
Homemade Butterhorn Rolls
1/2 cup shortening
1/2 cup sugar
1 teaspoon salt
2 packages yeast
5 cups flour, plus flour for kneading
2 cups hot water
1/2 cup (1 stick) butter, melted
Combine the shortening, sugar, salt, yeast, and 2 cups of the flour in a large bowl and cut with a pastry cutter. Beat 2 eggs in a 2-cup measuring cup, then fill cup to the 2-cup mark with hot water; pour over the dry mixture. Slowly add the remaining 3 cups flour.
Cover bowl loosely with plastic wrap and let rise for 20 minutes in a warm oven. Then pour the dough onto a floured surface. Knead. Flatten with hands into a large pizza shape. Cut with pizza cutter into 16 triangle-shaped slices. Roll up from the wide end to the point. Place the rolls in two greased 9x13-inch pans, bending into crescent shapes and leaving space for the rolls to double in size. Let rise in a warm (but not hot!) oven at least 20 minutes. Remove from oven.
Preheat oven to 375°F. Bake the rolls for 20 to 30 minutes, depending on how brown you prefer. When done, immediately brush with the melted butter.
Makes 16 rolls.
Tuesday, August 11, 2009
Saturday, August 8, 2009
Friday, August 7, 2009
Wednesday, August 5, 2009
Saturday, August 1, 2009
1/2 c. softened butter
2 Tbs cocoa
1 tsp salt
1 tsp baking soda
1/2 tsp cinnamon
1 tsp vanilla
1 c. mashed ripe banana (2-3)
1/2 c. sour cream
1 c. sugar
1 c. white flour
1/2 c. wheat flour
1/2 c. chocolate chips
Beat eggs and butter together. Beat in cocoa, salt, baking soda, cinnamon and vanilla. Add and beat banana and sour cream. Mix in sugar. Mix in flour. Stir in chocolate chips.
Bake in loaf pan for 55 minutes at 350.
White Chip & Coconut Chocolate Swirl Cake
1 cup butter, softened
2 cups sugar
2 tsp vanilla extract
2-3/4 cup plain flour
1-1/4 tsp baking soda, divided
1/2 tsp salt
1 cup buttermilk or sour milk
1 cup chocolate syrup
1 cup white chips
1 cup sweetened coconut flakes
Beat butter, sugar and vanilla in large bowl until fluffy. Add eggs; beat well. Stir together flour, 1 tsp baking soda and salt; add alternately with buttermilk to butter mixture, beating until well blended.
Measure out 2 cups of batter and place in seperate bowl. Stir in syrup and remaining 1/4 tsp of baking soda. Add white chips and coconut to remining original batter. Pour into a greased and floured 12-cup fluted pan or 10-inch tube pan.
Spoon chocolate batter over vanilla batter in pan, do not mix.
Bake 65 - 70 minutes in a preheated 350 degree oven. Check with toothpick (cake will sink in center). Cool 15 minutes in pan, then remove to wire rack to cool completely.
Glaze or frost if desired.
Friday, July 31, 2009
Results? Tomato plants that are healthy but won't produce fruit until the fall when it cools down a bit. Pepper plants that are healthy but won't produce fruit. Carrots that didn't come up at all. Corn that is midget and still trying to produce corn cobs that will probably be midget too. However, the cantaloupes, watermelons, pumpkin, eggplants, yellow crookneck squash and zucchini are doing great!
Now that we're finally getting some zucchini I decided to get a handle on it early. I made a double batch of Great Zucchini Bread. I gave some away, froze some and kept a couple of loaves out for the family to snack on!
The recipe was so easy I can't wait to get more baked soon!
GREAT ZUCCHINI BREAD
4 cup shredded zucchini
3 cup white flour
2 1/2 cup sugar
1 1/4 cup olive oil (I used 1/2 veg. oil and 1/2 olive oil)
1 tbsp. vanilla
1 tbsp. cinnamon
1 1/2 tsp. salt
1 1/2 tsp. baking soda
1/2 tsp. baking powder
1 cup chopped nuts (optional, and sadly, I didn't use them)
Mix all ingredients together and bake in greased loaf pans at 325° for 50 - 60 minutes on until a knife inserted in center comes out clean.
Wednesday, July 22, 2009
Monday, July 20, 2009
Put meat in large bowl and make a well in center. Add all other ingredients except for breadcrumbs into the well. Beat with fork. Mix together with hands gradually adding breadcrumbs until it will hold up well. Grill!
Wednesday, July 15, 2009
I thought I would post some of my favorite other cleaning recipes that I like. Brooke has posted some on here previously, I just thought I would add to it. I see recipes online a lot and have tried several. These are my favorite of the ones I've tried.
The first one is not really a recipe. Instead of Rinse Aid I just put vinegar in my rinse aid compartmant in my dishwasher. It really works, I promise you'll never go back. Jet Dry is $3.30 for small bottle. Vinegar $1.42 for one gallon. I've tried two different kinds of Homemade Dishwashing Powder and niether of them worked very well. If you know a good one let me know!
My favorite All-Purpose Cleaner is:
1/8 cup Mild Dishwashing soap (Ivory or Palmolive)
2 Tbs. White Vinegar
1 tsp. of Borax
Mix vinegar and borax. Add 1 cup hot water and stir until disolved. Let cool before pouring into 16 oz. spray bottle. Fill with water, leaving just enough room for the soap. Add soap. You can add 15-20 drops of any essential oil if you like. You can get one that smells good, like lavender. If I add any though I use Tea Tree or Melaluca Oil because it has great cleaning properties.
To clean my microwave I make a 50/50 solution of water and vinegar. I place in a microwave safe bowl with 1 tsp. lemon juice. Place in microwave until it boils for about two or three minutes. You want the steam to go everywhere but don't let your bowl dry out. Turn it off and let it sit for a couple of minutes. Then you can just wipe it clean.
Thursday, July 9, 2009
1 package (4-serving size) fruit flavored gelatin
1 cup tap water
1/2 to 3/4 cup sugar
3 cups plain yogurt (homemade is fine)
Molds, Sticks, Freezer
Heat the water until it is boiling. You can do this on the stove or in the microwave. Stir it the flavored gelatin. Stir and Stir and Stir. Add the sugar. Keep stirring until the fluid is clear and everything is dissolved. This may take a full 5 minutes of stirring. Add the yogurt and beat until the mixture is smooth. Pour into molds and freeze.
2 1/4 c. sugar
3 Tbs. cornstarch
1/2 tsp. salt
1/3 c. cocoa
2 c. water
4 1/2 c. milk, heated
1 tbsp. vanilla
Beat eggs, add rest of ingredients. Mix well. Pour into plastic popsicle cups and freeze.
Here's my tip: If you do not have molds you can pour into an ice cube tray. Cover with aluminum foil and poke toothpicks down each center. The foil will help hold the toothpick straight in the center.
Sunday, July 5, 2009
1/2 cup buttermilk ranch dressing
1/4 cup peeled, seeded, and finely chopped cucumber
1 tablespoon milk
2 teaspoons prepared horseradish
1 1/2 teaspoon wasabi paste
1/8 teaspoon salt
1 pinch cayenne pepper
4 cups vegetable broth
1/2 pound fresh green beans, trimmed
1 egg, lightly beaten
1 cup milk
1 cup all-purpose flour
1 cup dry bread crumbs
3/4 tablespoon salt
1/2 teaspoon ground black pepper
1/4 teaspoon garlic powder
1/2 teaspoon onion powder
vegetable oil for frying
Make the dip by combining the buttermilk ranch dressing, cucumber, milk, horseradish, wasabi, salt, and cayenne pepper into a blender. Blend on low until well mixed. Pour into a small bowl and refrigerate. The dip will thicken as it chills.
Place the broth in a saucepan over medium-high heat. Add the beans, cover, and bring to a boil; reduce heat to medium and simmer until beans are bright green and tender, about 8 minutes. Immediately drain beans into a colander and rinse under cold water. Set aside to cool.
Combine the beaten egg with milk in a shallow bowl. Place the flour in another shallow bowl. In a third shallow bowl, combine the bread crumbs, salt, black pepper, garlic powder, and onion powder. Working with a handful of beans at a time, dip each bean first into flour, then into the egg mixture, and then into the bread crumb mixture. Place beans on a plate until all are coated.
Heat 1 1/2 inches of oil in a deep skillet (or use a deep fat fryer) over medium-high heat to 350 degrees F (175 degrees C). Fry the beans several at a time, without crowding, until golden brown. Drain on paper towels and cool. Serve with horseradish-wasabi dip.
Tuesday, June 30, 2009
8 cups water
1 can (12 oz) frozen lemonade concentrate, thawed
1 can (12 oz) frozen orange juice concentrate, thawed
4 cups sugar
2 cups fresh or frozen unsweetened raspberries
2 envelopes unsweetened cherry soft drink mix or other red flavor of your choice
Grapefruit or other citrus soda
In a 6-qt container, combine the first seven ingredients. Cover and freeze for 12 hours, stirring every 2 hours. May be frozen for up to 3 months. Yield: about 5 quarts.
For each serving: Place 1/2 cup fruit slush in a glass. Add 1/2 cup soda.
Friday, June 26, 2009
1 pound dried penne
2 chicken cutlets, cut into fingers
Salt and freshly ground black pepper
3 cloves garlic, sliced
1/4 teaspoon red pepper flakes
3 tablespoons olive oil
3 tablespoons roughly chopped fresh parsley, for garnish
2 lemons, juiced
1/2 cup grated Parmesan
Cook the pasta in a large pot of boiling salted water, until al dente. Drain well.
Season chicken with salt and pepper. Heat a large grill pan over medium high and add chicken. Grill until golden and completely cooked. Remove to a plate and slice.
Add the garlic and red pepper flakes to a saute pan with 3 tablespoons of olive oil and saute until fragrant. Add the cooked pasta and turn heat off. Mix all together.
Remove pasta to a large bowl. Add chicken to the warm pasta and season with salt and pepper. Sprinkle in chopped parsley. Add the juice of 2 lemons and mix. Before serving top with Parmesan.
Cook Time: 25 minutes Serves: 3-5