By popular demand here are some of our favorite desserts! Enjoy!
Pumpkin Chocolate Chip Cake ( I haven't posted this one because you have to have the Pampered Chef Stoneware Fluted Pan to make it work according to directions. You can do it in a bundt pan in the oven, I just don't know how long it will take, sorry.)
1 Spice Cake Mix
2 cups Pumpkin
3 Eggs
1 8oz container of Cool-whip
2 cups Chocolate Chips
Mix cake mix, eggs, pumpkin and 1 cup of chocolate chips. Spray bottom and sides of fluted pan. Pour cake mixture into pan and microwave 11 minutes (unless your microwave doesn't have a turntable, then cook 12 minutes, rotating after each 4 minute interval). Remove from microwave and let rest 5 minutes. Turn out onto platter, cool completely. Melt remaining chocolate chips and 1/2 the cool-whip, about 1 1/2 minutes stirring after every 30 seconds. Pour over cooled cake. Serve with remaining cool-whip.
Microwave Caramels
In large glass bowl mix the following:
1/2 cup sweetened condensed milk
1/2 cup butter
1/2 cup brown sugar
1/2 cup white sugar
1/2 cup corn syrup
Microwave 2 minutes, stir well. Microwave 2 more minutes, stir well. Microwave another 2 minutes, stir and pour in glass pan. Cool completely!
Mint Sandwiches
2 bags Milk Chocolate Chips
1 bag Mint Chocolate Chips
6 tbs. Shortening, seperated
Melt 1 bag milk chips with 2 tbs shortening. Pour into pan and let set up about 10 minutes (place your finger onto the chocolate to "Test" it. If your fingerprint shows up on the chips without making an indentation, it's ready. Melt the mint chips with 2 tbs. shortening. Pour over chocolate layer and let set. Melt the last bag of milk chips and pour over other 2 layers. Let set 10 minutes. Cut into squares. Refridgerate and let set completely.
Pumpkin Cake Roll
3/4 cup flour
3 eggs
1 tsp. baking powder
1 cup sugar
2 tsp. cinnamon
2/3 cup pumpkin
1 tsp. ginger
1 tsp. lemon juice
1/2 tsp. nutmeg
1 cup chopped walnuts or pecans
sprinkle of salt
1/4 cup powdered sugar
Sift together dry ingredients, set aside. Beat eggs 5 minutes or until thick. Gradually add sugar; pumpkin, lemon juice. Fold in dry ingredients. Spread in well greased and floured 15" x 10" baking pan or jelly roll pan (I use the stoneware bar pan layered with parchment paper instead of greasing and flouring.) Sprinkle top with nuts. Bake at 375 degrees for 15 minutes. Loosen edges, turn out onto dish towel sprinkled with powdered sugar. Starting at narrow end roll towel and cake together. Cool at least 1 hour. Unroll. Frost wth filling. Roll and chill before slicing to serve.
Filling:
1 cup powdered sugar
6 oz cream cheese
4 tbs butter
1/2 tsp vanilla
Mix cream cheese with butter, cream well. Add vanilla, then powdered sugar.
Tuesday, December 2, 2008
Monday, October 20, 2008
New Recipe
Dinner tonight was a last minute throw-together, and if I do say so myself, it was DIVINE!! I highly recommend this recipe. Sorry, I guessed at the measurements, I was playing with the spice cabinet for this one!
Lime Grilled Chicken (I'm still working on the name, any suggestions?)
4 limes, quartered
1 cup oil
1/2 cup vinegar
1/4 cup sugar
2 cups Sprite
Cayenne to taste
Dash Tumeric
Salt & Pepper to taste
Throw all ingredients into blender, even the lime rind. Blend until smooth. Pour over 4-6 chicken breasts and marinate no more than 2 hours. Grill. Serve with cilantro/lime rice. For the rice, I put 1 1/2 cups rice, 1/2 cup lime juice, 2 tbs. chopped cilantro 1 tsp. salt and 2 1/2 cups water in rice cooker. Next time, I am going to use coconut milk for 3/4 of the water!!
Let me know what ya'll think of this one. It was fun to play around tonight!
Lime Grilled Chicken (I'm still working on the name, any suggestions?)
4 limes, quartered
1 cup oil
1/2 cup vinegar
1/4 cup sugar
2 cups Sprite
Cayenne to taste
Dash Tumeric
Salt & Pepper to taste
Throw all ingredients into blender, even the lime rind. Blend until smooth. Pour over 4-6 chicken breasts and marinate no more than 2 hours. Grill. Serve with cilantro/lime rice. For the rice, I put 1 1/2 cups rice, 1/2 cup lime juice, 2 tbs. chopped cilantro 1 tsp. salt and 2 1/2 cups water in rice cooker. Next time, I am going to use coconut milk for 3/4 of the water!!
Let me know what ya'll think of this one. It was fun to play around tonight!
Monday, October 6, 2008
Soups
With this Fall weather, I have decided I am in the mood for soups!! Here are some of our family favorites.
Taco Soup
1 lb. ground beef
1 can black beans
1 can pinto beans
1 can kidney beans
1 can corn
2 cans (12 oz) Tomato Sauce
4 fresh tomatoes
1 can olives, sliced
1 medium onion
4 garlic cloves
Taco Seasoning
Brown the ground beef using 1/2 the onion dices and 2 garlic cloves. Open all the cans and pour them into large stock pot, slice the olives before dumping! Dice the tomatoes, remaining onion and add to pot with remaining garlic. Add 2 cans water (about 3 cups). Salt to taste. Serve with corn chips, cheese, fresh lime and sour cream.
Potato Cheese Soup CROCKPOT
6 potatoes (peeled 7 cut into bite-sized pieces)
1 onion, chopped
1 stalk celery, diced
1 carrot, sliced
4 chicken boullion cubes
1 tsp. parsley
5 cups water
Cook all ingredients in crockpot on high for 4 hours.
Mix:
3/4 cube butter
2/3 cup flour
1 1/2 cup milk
1/2 cup grated cheese
Stir into crockpot during the last hour of cooking
French Onion Soup
2 tbs. butter
2 cups thinly sliced yellow onions (2 large)
4 cups beef broth
1 tsp worcestershire sauce
dash black pepper
6 slices french bread, toasted
1 cup shredded Swiss cheese
In a large saucepan, melt butter, add onions. Cook, covered, over medium heat 8-10 minutes or until onions are tender and golden, stirring occasionally. Stir in broth, worcestershire, and pepper. Bring to a boil. Simmer for 10 minutes. Meanwhile, sprinkle toasted bread with shredded cheese. Place under broiler until cheese melts and turns light brown. To serve, ladle soup into bowls and top with bread
Taco Soup
1 lb. ground beef
1 can black beans
1 can pinto beans
1 can kidney beans
1 can corn
2 cans (12 oz) Tomato Sauce
4 fresh tomatoes
1 can olives, sliced
1 medium onion
4 garlic cloves
Taco Seasoning
Brown the ground beef using 1/2 the onion dices and 2 garlic cloves. Open all the cans and pour them into large stock pot, slice the olives before dumping! Dice the tomatoes, remaining onion and add to pot with remaining garlic. Add 2 cans water (about 3 cups). Salt to taste. Serve with corn chips, cheese, fresh lime and sour cream.
Potato Cheese Soup CROCKPOT
6 potatoes (peeled 7 cut into bite-sized pieces)
1 onion, chopped
1 stalk celery, diced
1 carrot, sliced
4 chicken boullion cubes
1 tsp. parsley
5 cups water
Cook all ingredients in crockpot on high for 4 hours.
Mix:
3/4 cube butter
2/3 cup flour
1 1/2 cup milk
1/2 cup grated cheese
Stir into crockpot during the last hour of cooking
French Onion Soup
2 tbs. butter
2 cups thinly sliced yellow onions (2 large)
4 cups beef broth
1 tsp worcestershire sauce
dash black pepper
6 slices french bread, toasted
1 cup shredded Swiss cheese
In a large saucepan, melt butter, add onions. Cook, covered, over medium heat 8-10 minutes or until onions are tender and golden, stirring occasionally. Stir in broth, worcestershire, and pepper. Bring to a boil. Simmer for 10 minutes. Meanwhile, sprinkle toasted bread with shredded cheese. Place under broiler until cheese melts and turns light brown. To serve, ladle soup into bowls and top with bread
Monday, September 22, 2008
Microwave White Chicken Chili, Artichoke Dip & Satay Pasta Salad
Sorry for the slacking on new recipes. Check out our family blog to find out my excuses this time!! Here are a few fun ones for all of you to try, and for you Kim, the artickoke dip!! Enjoy!
Microwave white Chicken Chili
3 Whole heads garlic
3/4 tsp salt
3 tbsp. olive oil
2 pobalno peppers
1 medium onion
1 1/2 lb. boneless, skinless chicken thighs ( I still like breasts or tenders)
2 tbsp. taco seasoning
2 cans Great Northern beans, drained
1 jar salsa verde
Slice 1/4 in off the pointed tip of garlic heads to expose cloves. Place garlic cut side up in microwave safe bowl. Sprinkle garlic with 1/4 tsp salt and drizzle with 2 tbsp of the oil. Cover and microwave on HIGH 3 mins or until garlic is soft. Cool.
Meanwhile, finely dice pepers. Chop onion. Combine in baker. Finely die chicken. Add chicken, seasoning mix, remaining 1 tbsp oil and remaining 1/2 tsp salt to baker. Mix well. Microwav on high 4 mins, cover and microwave an additional 4-6 mins. or until chicken is cooked through. (This works best in the stoneware deeo cover baker; but can be done in the oven or another microwave safe baker.)
Meanwhile, gently squeeze cooled garlic frm heads, and discard skins, mash garlic. Add beans and salsa. Transfer bean mixture to baker; mix well. Microwave, covered on HIGH 5-7 minutes or until chili is heated through. Serve with shredded cheese, sour cream, lime wedges, diced avocado or chopped cilantro.
Bread Bowl Artichoke Dip
2 16 oz. sourdough bread rounds
vegetable oil
4 oz cream cheese
1/2 cup milk
1 can artichoke hearts in water, drained
1 packet envelope vegetable soup mix
1 garlic clove
1 lemon
8 oz sour cream
Preheat oven to 450. Slice off top of one bread round to create a lid, set lid aside. Carefully remove center of bread round to form a 4 1/2 inch wie and 2 inch deep well for dip. Slice center of first and entire second bread round into 1 inch cubes. Place bread bowl on cookie sheet, or stone. Arrange bread cubes around bowl. Brush with vegetable oil. Whisk cream cheese until smooth, add milk, whisk again. Chop artichokes. Add artichokes, soup mix and pressed garlic to cream cheese. Microwave on high 5-7 mins., do not boil. Add 2 tbsp lemon juice and sour cream to hot artichoke mixture; pour into bread bowl. If desired, grate parmesan cheese over bread bowl and bread crumbs. Lean lid against bread bowl. Bake 13-15 minutes or until bread cubes and top of dip are golden brown. Remove from oven and serve Immediately.
Satay Chicken Pasta Salad
8 oz. uncooked bow tie pasta
1 cup Asian Vinaigrette salad dressing
1 inch piece peeed fresh gingerroot, finely grated
2 garlic cloves
1/4 tsp cayenne pepper
2 tbsp peanut butter
2 medium carrots
1 medium red bell pepper
1/2 cup dry-roasted peanuts
1 cup lightly packed fresh basil
3 cups dices coked chicken (about 1 lb.)
Cook pasta according to package directions. Drain pasta and rinse with cold water. Meanwhile, for dressing, combine vinaigrette, ginger, garlic, cayenne & peanut butter. Mix well and set aside. Cut carrots into julienne stris. Cut bell pepper into 1/4 inch strips. Chop peanuts and basil. Add chicken, carrots, pepper, peanuts, basil, and dressing to pasta; mix well. Garnish with additional chopped peanuts, if desired.
Microwave white Chicken Chili
3 Whole heads garlic
3/4 tsp salt
3 tbsp. olive oil
2 pobalno peppers
1 medium onion
1 1/2 lb. boneless, skinless chicken thighs ( I still like breasts or tenders)
2 tbsp. taco seasoning
2 cans Great Northern beans, drained
1 jar salsa verde
Slice 1/4 in off the pointed tip of garlic heads to expose cloves. Place garlic cut side up in microwave safe bowl. Sprinkle garlic with 1/4 tsp salt and drizzle with 2 tbsp of the oil. Cover and microwave on HIGH 3 mins or until garlic is soft. Cool.
Meanwhile, finely dice pepers. Chop onion. Combine in baker. Finely die chicken. Add chicken, seasoning mix, remaining 1 tbsp oil and remaining 1/2 tsp salt to baker. Mix well. Microwav on high 4 mins, cover and microwave an additional 4-6 mins. or until chicken is cooked through. (This works best in the stoneware deeo cover baker; but can be done in the oven or another microwave safe baker.)
Meanwhile, gently squeeze cooled garlic frm heads, and discard skins, mash garlic. Add beans and salsa. Transfer bean mixture to baker; mix well. Microwave, covered on HIGH 5-7 minutes or until chili is heated through. Serve with shredded cheese, sour cream, lime wedges, diced avocado or chopped cilantro.
Bread Bowl Artichoke Dip
2 16 oz. sourdough bread rounds
vegetable oil
4 oz cream cheese
1/2 cup milk
1 can artichoke hearts in water, drained
1 packet envelope vegetable soup mix
1 garlic clove
1 lemon
8 oz sour cream
Preheat oven to 450. Slice off top of one bread round to create a lid, set lid aside. Carefully remove center of bread round to form a 4 1/2 inch wie and 2 inch deep well for dip. Slice center of first and entire second bread round into 1 inch cubes. Place bread bowl on cookie sheet, or stone. Arrange bread cubes around bowl. Brush with vegetable oil. Whisk cream cheese until smooth, add milk, whisk again. Chop artichokes. Add artichokes, soup mix and pressed garlic to cream cheese. Microwave on high 5-7 mins., do not boil. Add 2 tbsp lemon juice and sour cream to hot artichoke mixture; pour into bread bowl. If desired, grate parmesan cheese over bread bowl and bread crumbs. Lean lid against bread bowl. Bake 13-15 minutes or until bread cubes and top of dip are golden brown. Remove from oven and serve Immediately.
Satay Chicken Pasta Salad
8 oz. uncooked bow tie pasta
1 cup Asian Vinaigrette salad dressing
1 inch piece peeed fresh gingerroot, finely grated
2 garlic cloves
1/4 tsp cayenne pepper
2 tbsp peanut butter
2 medium carrots
1 medium red bell pepper
1/2 cup dry-roasted peanuts
1 cup lightly packed fresh basil
3 cups dices coked chicken (about 1 lb.)
Cook pasta according to package directions. Drain pasta and rinse with cold water. Meanwhile, for dressing, combine vinaigrette, ginger, garlic, cayenne & peanut butter. Mix well and set aside. Cut carrots into julienne stris. Cut bell pepper into 1/4 inch strips. Chop peanuts and basil. Add chicken, carrots, pepper, peanuts, basil, and dressing to pasta; mix well. Garnish with additional chopped peanuts, if desired.
Wednesday, August 27, 2008
Chicken Stroganoff
Jenn, Just throw everything (for the apricot chicken) in the crockpot!
Chicken Stroganoff
1 lb Chicken, dices (I use breasts, you can use whatever you want)
2 tbs. olive oil
1 Can Cream of Chicken Soup
1 cup Sour Cream
1/4 milk (you can use whipping cream, too)
2 cloves garlic
1/2 Cup ChoppedOnion
Saute onion & garlic in oil. Add the diced chicken and cook until brown. Add soup, sour cream & milk. Salt & pepper to taste. Serve over noodles.
Chicken Stroganoff
1 lb Chicken, dices (I use breasts, you can use whatever you want)
2 tbs. olive oil
1 Can Cream of Chicken Soup
1 cup Sour Cream
1/4 milk (you can use whipping cream, too)
2 cloves garlic
1/2 Cup ChoppedOnion
Saute onion & garlic in oil. Add the diced chicken and cook until brown. Add soup, sour cream & milk. Salt & pepper to taste. Serve over noodles.
Monday, August 25, 2008
Apricot Chicken & Michelle's BBQ Chicken
These are another favorite at our house. They are both soooo easy and great for a last minute, quick, yummy dinner!!!
Apricot Chicken
4-6 Chicken breasts
1 Bottle russian salad dressing
1 Jar apricot jam
Salt & Pepper
Bake chicken breasts on 375, seasoned with salt & pepper. Bake for about 20 minutes. Mix salad dressing and jam on the stove until warm. Pour over chicken and bake for another 10-15 minutes. Serve with rice, broccoli and lots of warm french bread; the sauce is great for dipping!! You can also do this in the crockpot and serve over the rice!
Michelle's BBQ Chicken
4-6 Chicken Breasts
1 Jar BBQ Sauce ( I still like KC Masterpiece)
6 Slices Bacon
6 Slices Cheddar Cheese
Bake chicken breasts on 375, seasoned with salt & pepper for about 20 minutes. Pour BBQ sauce over, top with bacon & cheese. Again, this is good with rice and french bread. Can you tell we are dippers?!?!?
Apricot Chicken
4-6 Chicken breasts
1 Bottle russian salad dressing
1 Jar apricot jam
Salt & Pepper
Bake chicken breasts on 375, seasoned with salt & pepper. Bake for about 20 minutes. Mix salad dressing and jam on the stove until warm. Pour over chicken and bake for another 10-15 minutes. Serve with rice, broccoli and lots of warm french bread; the sauce is great for dipping!! You can also do this in the crockpot and serve over the rice!
Michelle's BBQ Chicken
4-6 Chicken Breasts
1 Jar BBQ Sauce ( I still like KC Masterpiece)
6 Slices Bacon
6 Slices Cheddar Cheese
Bake chicken breasts on 375, seasoned with salt & pepper for about 20 minutes. Pour BBQ sauce over, top with bacon & cheese. Again, this is good with rice and french bread. Can you tell we are dippers?!?!?
Thursday, August 21, 2008
Parmessan Chicken & Mexican Casserole
This one is for Kim!
I have 2 mexican casserole. One came from Marie & the other is from Pampered Chef. I like them both equally.
Marie's Casserole (crockpot)
4 chicken breasts
1 can black beans, drained
1 can corn
1 bottle salsa ( I like medium)
1 package cream cheese
Salt & Pepper to taste
Place all ingredients in crockpot, except cream cheese. Cook on high 3 hours. An hour before serving, dice cream cheese and place over chicken mixture, this is when I like to shred the chicken. Cook another hour. Serve over rice. We also have used this on top of chips for nachos, YUMMY!
Mexican Chicken Casserole
This is a microwave recipe. If you have stoneware deep dish baker, comment and I will leave those instructions on here, too!
1 poblano pepper
1 1/2 lb chicken breasts
2 tbsp taco seasoning
1 can black beans, drained and rinsed
1 1/2 cups thick and chunky salsa
4 cups broken tortilla chips
1 cup shreded cheddar and monterey jack cheese blend
juice of 1 lime
emove stem and seeds from poblano pepper. Slice into thin strips. Arrange strips evenly over bottom of baker. Slice chicken. Combine chicken and seasoning mix. Grill on stove until cooked (about 4 minutes on each side), place chicken strips over pepper in baker. Drain and rinse black beans. Stir beans, juice and salsa into chicken. Gently stir in tortilla chips. Grate cheese over baker. Bake at 350 until cheese is melted.
Parmessan Chicken
4-6 chicken breasts
1 cup mayonnaise
1 cup italian seasoned bread crumbs
1 cup shredded parmessan cheese
Dip chicken breasts into mayo, then in bread crumbs mixed with cheese. Lay in baker. Bake at 375 for 20-30 minutes, until thermometer registers 170. Serve with spaghetti noodles and sauce.
I have 2 mexican casserole. One came from Marie & the other is from Pampered Chef. I like them both equally.
Marie's Casserole (crockpot)
4 chicken breasts
1 can black beans, drained
1 can corn
1 bottle salsa ( I like medium)
1 package cream cheese
Salt & Pepper to taste
Place all ingredients in crockpot, except cream cheese. Cook on high 3 hours. An hour before serving, dice cream cheese and place over chicken mixture, this is when I like to shred the chicken. Cook another hour. Serve over rice. We also have used this on top of chips for nachos, YUMMY!
Mexican Chicken Casserole
This is a microwave recipe. If you have stoneware deep dish baker, comment and I will leave those instructions on here, too!
1 poblano pepper
1 1/2 lb chicken breasts
2 tbsp taco seasoning
1 can black beans, drained and rinsed
1 1/2 cups thick and chunky salsa
4 cups broken tortilla chips
1 cup shreded cheddar and monterey jack cheese blend
juice of 1 lime
emove stem and seeds from poblano pepper. Slice into thin strips. Arrange strips evenly over bottom of baker. Slice chicken. Combine chicken and seasoning mix. Grill on stove until cooked (about 4 minutes on each side), place chicken strips over pepper in baker. Drain and rinse black beans. Stir beans, juice and salsa into chicken. Gently stir in tortilla chips. Grate cheese over baker. Bake at 350 until cheese is melted.
Parmessan Chicken
4-6 chicken breasts
1 cup mayonnaise
1 cup italian seasoned bread crumbs
1 cup shredded parmessan cheese
Dip chicken breasts into mayo, then in bread crumbs mixed with cheese. Lay in baker. Bake at 375 for 20-30 minutes, until thermometer registers 170. Serve with spaghetti noodles and sauce.
Hawaiian Haystacks, Asian Chicken Salad, Shepherd's Pie
I am working on getting all the recipes listed on here, but I can't devote that much time in one sitting. I am slowly getting there! If there is a recipe you want to try, leave a comment and I will get that one up here faster. These were requested by Rhonda, enjoy!!
Hawaiian Haystack (crockpot recipe)
10-12 Chicken Tenders, cut in chunks
1 cup Chicken Broth
2 cans Cream of Chicken soup
1 can Evaporated Milk
Place chicken in crockpot. Combine remaining ingredients and pour over chicken. Cook on high 3-4 hours or on low 6-8. Serve over rice with toppings. Our favorites are pineapple, green onion, olives, tomatoes, chinese noodles, coconut, and cheese.
Asian Chicken Salad
1 head Green cabbage (you can also use the coleslaw mix)
3 Green onions
2 packages Chicken flavored ramon noodles
1/2 cup Canola oil
1/2 cup Apple cider vinegar
1 cup slivered almonds (optional)
Chop cabbage and green onions. Combine oil, vinegar and seasoning packet from noodles in blender. Blend well. Pour over cabbage and onions. Break up noodles. Pour over salad, add almonds. Mix and serve.
Shepherd's Pie
There are lots of different versions of this. Here is our family favorite.
1 lb. Ground Beef
5 Potates
1/4 cup Milk
1/4 cup Butter
1 can Green beans
1 can Corn
2 cans Tomato Sauce
2 cups Cheddar Cheese
Salt & Pepper to taste
Heat oven to 375. Brown ground beef, season with season salt, garlic and onion. In a different pan, warm tomato sauce and Italian seasoning. Boil potates. Mash potatoes with milk & butter, salt & pepper. Pour sauce over meat and mix well. Add green beans and corn. Place in baker. Spread mashed potatoes over meat mixture. Top with cheese. Bake at 375 until cheese melts.
Hawaiian Haystack (crockpot recipe)
10-12 Chicken Tenders, cut in chunks
1 cup Chicken Broth
2 cans Cream of Chicken soup
1 can Evaporated Milk
Place chicken in crockpot. Combine remaining ingredients and pour over chicken. Cook on high 3-4 hours or on low 6-8. Serve over rice with toppings. Our favorites are pineapple, green onion, olives, tomatoes, chinese noodles, coconut, and cheese.
Asian Chicken Salad
1 head Green cabbage (you can also use the coleslaw mix)
3 Green onions
2 packages Chicken flavored ramon noodles
1/2 cup Canola oil
1/2 cup Apple cider vinegar
1 cup slivered almonds (optional)
Chop cabbage and green onions. Combine oil, vinegar and seasoning packet from noodles in blender. Blend well. Pour over cabbage and onions. Break up noodles. Pour over salad, add almonds. Mix and serve.
Shepherd's Pie
There are lots of different versions of this. Here is our family favorite.
1 lb. Ground Beef
5 Potates
1/4 cup Milk
1/4 cup Butter
1 can Green beans
1 can Corn
2 cans Tomato Sauce
2 cups Cheddar Cheese
Salt & Pepper to taste
Heat oven to 375. Brown ground beef, season with season salt, garlic and onion. In a different pan, warm tomato sauce and Italian seasoning. Boil potates. Mash potatoes with milk & butter, salt & pepper. Pour sauce over meat and mix well. Add green beans and corn. Place in baker. Spread mashed potatoes over meat mixture. Top with cheese. Bake at 375 until cheese melts.
Monday, August 18, 2008
Salads
These are some of my favorite salad recipes. I will post the recipe for the Cafe Rio Salad in a day or two, until then, try these!
Jerk Chickan Salad
1 tbs. Garlic oil (or olive oil)
1 tbs. Jerk Seasoning
1 lb. chicken tenders
1 medium pineapple
1 red bell pepper
3 green onions
2 heads romain lettuce
1 can black beans, drained
6 slices bacon, cooked, drained and crumbled
2 limes
1/3 cup mayonnaise
2 tbs. pineapple preserves
Whisk oil and seasoning. Add tenders; mix well to coat. Peel pineapple, cut in 1/4 inch slices. Cook chicken over medium heat 3-5 minutes on each side. Add pineapple to pan, cook 1 minute on each side. Cut chicken into bite size pieces. Set aside. Slice bell pepper, green onions. Arrange 12 lettuce leaves on platter. Chop remaining lettuce. For ressing, zest one lime . Juice both limes. Add lime zest, may and pinaplle preserves. Mix well. Layer chopped lettuce, beans, bell pepper, chickn, pineapple, backon and green onions over each lettuce leaf. Drizzle dressing over salad.
Thai Chicken Stir-Fry Salad
Dressing
1 1-inch piece peeled fresh gingerroot
3/4 cup creamy poppy seed salad dressing
2 garlic cloves, pressed
Salad
1 medium cucumber
1 small red bell pepper
1 package fresh baby spinach
1 package broccoli slaw mix
Chicken Mixture
1/4 cup snipped fresh basil
1/4 cup peanuts
1 lb chicken breasts
Chop gingerrood. Combine ginerroot, salad dressing and garlic. Whisk until blended and set aside. Score cucumber lengthwise, thinly slice cucumber and bell pepper, cut cucumber slices in half. Place spinach, slaw mix, cucumber and pepper in bowl. Refrigerate until ready to serve. Snip basil and chop peanuts. Flatten chicken and cut into 1/2 inch cubes. Lightly spray skilley, heat over medium-high heat 1-3 minutes. Add chicken to hot skillet and cook without stirring, about 2 minutes. Stir-fry 2-3 minutes or until chicken is no longer pink; remove from heat. Add basil, peanuts, and 1/4 cup of the dressing to skillet. Toss to coat. To serve, toss salad with remaining dressing; top with chicken mixture and serve immediately.
BBQ Pork (or Chicken) Salad
1 pork tenderloin
1 tbs. vegetable oil
2 tbs BBQ rub
1/4 cup ranch dressing
1 tsp. BBQ rub
1 package lettuce (I like romain, but you can use iceberg if you like)
2 cups cole slaw miz
1 purple onion
1 cup thawed frozen corn
Brush tenderloin with oil and rub with BBQ rub. Bake until thermometer reaches 150. (for chicken temperature needs to be 170). Combine all ingredients.
Chicken Avocado & Grapefruit Salad
Chicken
1 lb. chicken breasts
1 tbsp Citrus Rub (from Pampered Chef)
1 tsp olive oil
Dressing and Salad
1 large ruby red grapefruit
1 tbsp orange marmalade
3 tbsp olive oil
1/4 tsp salt
1/4 tsp black pepper
4-6 radishes
1 firm, ripe avocado
1 bag fresh baby spinach
1/2 cup sliced red onion
For chicken, combine ingredients. Cook over medium heat 5 minutes. Turn chicken over and cook another 4- minutes. Let chicken stand on cutting board 10 minutes. For dressing, zest grapefruit, cut in half and juice 1/4 cup juice. Combine zest, juice, marmalade, oil, salt and pepper. Mix well. For salad, slice radished. Peel and dice avocado. Slice chicken crosswise into thin strips. Place spinach in bowl. Top with chicken, radishes, avocado and onion. Pour dressing over salad. Serve immediately.
*All these salad recipes came from The Pampered Chef, Season's Best cook books.
Jerk Chickan Salad
1 tbs. Garlic oil (or olive oil)
1 tbs. Jerk Seasoning
1 lb. chicken tenders
1 medium pineapple
1 red bell pepper
3 green onions
2 heads romain lettuce
1 can black beans, drained
6 slices bacon, cooked, drained and crumbled
2 limes
1/3 cup mayonnaise
2 tbs. pineapple preserves
Whisk oil and seasoning. Add tenders; mix well to coat. Peel pineapple, cut in 1/4 inch slices. Cook chicken over medium heat 3-5 minutes on each side. Add pineapple to pan, cook 1 minute on each side. Cut chicken into bite size pieces. Set aside. Slice bell pepper, green onions. Arrange 12 lettuce leaves on platter. Chop remaining lettuce. For ressing, zest one lime . Juice both limes. Add lime zest, may and pinaplle preserves. Mix well. Layer chopped lettuce, beans, bell pepper, chickn, pineapple, backon and green onions over each lettuce leaf. Drizzle dressing over salad.
Thai Chicken Stir-Fry Salad
Dressing
1 1-inch piece peeled fresh gingerroot
3/4 cup creamy poppy seed salad dressing
2 garlic cloves, pressed
Salad
1 medium cucumber
1 small red bell pepper
1 package fresh baby spinach
1 package broccoli slaw mix
Chicken Mixture
1/4 cup snipped fresh basil
1/4 cup peanuts
1 lb chicken breasts
Chop gingerrood. Combine ginerroot, salad dressing and garlic. Whisk until blended and set aside. Score cucumber lengthwise, thinly slice cucumber and bell pepper, cut cucumber slices in half. Place spinach, slaw mix, cucumber and pepper in bowl. Refrigerate until ready to serve. Snip basil and chop peanuts. Flatten chicken and cut into 1/2 inch cubes. Lightly spray skilley, heat over medium-high heat 1-3 minutes. Add chicken to hot skillet and cook without stirring, about 2 minutes. Stir-fry 2-3 minutes or until chicken is no longer pink; remove from heat. Add basil, peanuts, and 1/4 cup of the dressing to skillet. Toss to coat. To serve, toss salad with remaining dressing; top with chicken mixture and serve immediately.
BBQ Pork (or Chicken) Salad
1 pork tenderloin
1 tbs. vegetable oil
2 tbs BBQ rub
1/4 cup ranch dressing
1 tsp. BBQ rub
1 package lettuce (I like romain, but you can use iceberg if you like)
2 cups cole slaw miz
1 purple onion
1 cup thawed frozen corn
Brush tenderloin with oil and rub with BBQ rub. Bake until thermometer reaches 150. (for chicken temperature needs to be 170). Combine all ingredients.
Chicken Avocado & Grapefruit Salad
Chicken
1 lb. chicken breasts
1 tbsp Citrus Rub (from Pampered Chef)
1 tsp olive oil
Dressing and Salad
1 large ruby red grapefruit
1 tbsp orange marmalade
3 tbsp olive oil
1/4 tsp salt
1/4 tsp black pepper
4-6 radishes
1 firm, ripe avocado
1 bag fresh baby spinach
1/2 cup sliced red onion
For chicken, combine ingredients. Cook over medium heat 5 minutes. Turn chicken over and cook another 4- minutes. Let chicken stand on cutting board 10 minutes. For dressing, zest grapefruit, cut in half and juice 1/4 cup juice. Combine zest, juice, marmalade, oil, salt and pepper. Mix well. For salad, slice radished. Peel and dice avocado. Slice chicken crosswise into thin strips. Place spinach in bowl. Top with chicken, radishes, avocado and onion. Pour dressing over salad. Serve immediately.
*All these salad recipes came from The Pampered Chef, Season's Best cook books.
Sunday, August 17, 2008
Chicken Pot Pie & Broccoli Soup
Chicken Pot Pie
I have 2 recipes for Chicken Pot Pie. Here are both of them.
Crockpot Chicken Pot Pie
4 Chicken Breasts
5 potatoes (peeled & diced)
1 medium onion (diced)
3 cups carrots ( I use the baby carrots and slice them in half.)
2 cans cream of chicken soup
Salt, Pepper & Garlic to taste
Put all ingredients together in crockpot. Cook on high 3-4 hours. 10 minutes before serving, pour in 2 cans chicken broth. Stir. Serve over biscuits.
Chicken Pot Pie
2 cups frozen mixed vegetables, thawed
2 cups diced chicken
2 can cream of chicken soup
Mix together
Mix:
1 cup Bisquick
1/2 cup milk
1 egg
Salt & Pepper to taste
Pour Bisquick mix over chicken mixture. Bake at 400 until golden brown, about 30 mins.
Broccoli Soup
I also have 2 recipes for this.
Chicken Broccoli Soup:
1-2 lbs chopped broccoli
1 medium onion
4 cups white sauce
2 cups chicken broth
1/3 parmessan
1/4 tsp garlic salt
Salt & Pepper to taste
2 cups cubed/cooked chicken
White Sauce:
1 cube butter
8 tbs. flour
1 tsp. salt
4 cups milk
Cook broccoli. Mix broth with white sauce. Saute onions in butter. Combine all incredients. Serve hot with grated cheddar cheese.
Broccoli Cheese Soup
1-2 cups chopped broccoli
1 1/2 cup butter
1 1/2 cup flour
8 cups milk
4 tbs. vinegar
2 cups SHARP cheddar
Salt & Pepper to taste
Steam broccoli. Mix butter, flour, and milk over medium heat. Stir until thick. Add vinegar, mix well. Add broccoli and cheese.
I have 2 recipes for Chicken Pot Pie. Here are both of them.
Crockpot Chicken Pot Pie
4 Chicken Breasts
5 potatoes (peeled & diced)
1 medium onion (diced)
3 cups carrots ( I use the baby carrots and slice them in half.)
2 cans cream of chicken soup
Salt, Pepper & Garlic to taste
Put all ingredients together in crockpot. Cook on high 3-4 hours. 10 minutes before serving, pour in 2 cans chicken broth. Stir. Serve over biscuits.
Chicken Pot Pie
2 cups frozen mixed vegetables, thawed
2 cups diced chicken
2 can cream of chicken soup
Mix together
Mix:
1 cup Bisquick
1/2 cup milk
1 egg
Salt & Pepper to taste
Pour Bisquick mix over chicken mixture. Bake at 400 until golden brown, about 30 mins.
Broccoli Soup
I also have 2 recipes for this.
Chicken Broccoli Soup:
1-2 lbs chopped broccoli
1 medium onion
4 cups white sauce
2 cups chicken broth
1/3 parmessan
1/4 tsp garlic salt
Salt & Pepper to taste
2 cups cubed/cooked chicken
White Sauce:
1 cube butter
8 tbs. flour
1 tsp. salt
4 cups milk
Cook broccoli. Mix broth with white sauce. Saute onions in butter. Combine all incredients. Serve hot with grated cheddar cheese.
Broccoli Cheese Soup
1-2 cups chopped broccoli
1 1/2 cup butter
1 1/2 cup flour
8 cups milk
4 tbs. vinegar
2 cups SHARP cheddar
Salt & Pepper to taste
Steam broccoli. Mix butter, flour, and milk over medium heat. Stir until thick. Add vinegar, mix well. Add broccoli and cheese.
Saturday, August 16, 2008
Hawaiian Chicken & Lemonade Chicken
I got these 2 recipes mixed up today. Here are the real recipes! Sorry.
Hawaiian Chicken:
4-6 Chicken Breasts
1 can crushed pineapple (yes, Marie, you can use the rings too)
16 oz BBQ Sauce (I recommend KC Masterpiece)
Combine pineapple & BBQ sauce, pour over chicken in crockpot. Cook on high 3-4 hours or on low 6-8. Serve over rice.
Lemonade Chicken:
4 Chicken Breasts
1 can Frozen lemonade, thawed
3tbs. brown sugar
1 tbs. vinegar
1/4 cup ketchup
Stir Lemonade concentrate, brown sugar, vinegar and ketchup together. Pour over chicken. Cook on high 3-4 hours or on low 6-8. Serve over rice.
* Both these recipes came from 101 Things to Do With a Crockpot by Stephanie Ashcraft and Janet Eyring
Hawaiian Chicken:
4-6 Chicken Breasts
1 can crushed pineapple (yes, Marie, you can use the rings too)
16 oz BBQ Sauce (I recommend KC Masterpiece)
Combine pineapple & BBQ sauce, pour over chicken in crockpot. Cook on high 3-4 hours or on low 6-8. Serve over rice.
Lemonade Chicken:
4 Chicken Breasts
1 can Frozen lemonade, thawed
3tbs. brown sugar
1 tbs. vinegar
1/4 cup ketchup
Stir Lemonade concentrate, brown sugar, vinegar and ketchup together. Pour over chicken. Cook on high 3-4 hours or on low 6-8. Serve over rice.
* Both these recipes came from 101 Things to Do With a Crockpot by Stephanie Ashcraft and Janet Eyring
Ginger Chicken
This is one of our family's favorites! It is great the next day over salad greens!
Marinade:
1/2 cup ginger root chopped (not fine)
2 cups soy sauce
1 cup oil
2 cups ginger ale
2 cloves garlic
Marinate 4-6 chicken breasts at least 2 hours before grilling. Serve with Chicken Rice and Mango Salsa.
Chicken Rice:
Melt 1/4 cup butter over medium-high heat
Add 2 cups rice
Brown rice in butter about 2 minutes.
Add 2 tbs chicken boullion (2 cubes) to 5 cups water.
Pour water over rice. Add 1/2 cup parsley. Bring to boil. Lower temperature to medium-low. Cook until rice is tender and water evaporated.
Mango Salso:
Peel & Dice 2 ripe mangos
Dice & Seed 1 Red Bell Pepper
Dice & Seed 1 Large jalapeno (more if you like HOT)
Slice 2 green onions
1/4 cup lime juice
1/8 cup vinegar
1/8 cup oil
Salt & Pepper to taste
Marinade:
1/2 cup ginger root chopped (not fine)
2 cups soy sauce
1 cup oil
2 cups ginger ale
2 cloves garlic
Marinate 4-6 chicken breasts at least 2 hours before grilling. Serve with Chicken Rice and Mango Salsa.
Chicken Rice:
Melt 1/4 cup butter over medium-high heat
Add 2 cups rice
Brown rice in butter about 2 minutes.
Add 2 tbs chicken boullion (2 cubes) to 5 cups water.
Pour water over rice. Add 1/2 cup parsley. Bring to boil. Lower temperature to medium-low. Cook until rice is tender and water evaporated.
Mango Salso:
Peel & Dice 2 ripe mangos
Dice & Seed 1 Red Bell Pepper
Dice & Seed 1 Large jalapeno (more if you like HOT)
Slice 2 green onions
1/4 cup lime juice
1/8 cup vinegar
1/8 cup oil
Salt & Pepper to taste
Welcome to my Kitchen
Ok, so I decided to do this after Super Saturday today. I figured this would be the easiest way to get all my favorite recipes out to all of you. These recipes are tried and true straight from my kitchen. I hope you enjoy.
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