This reciped is so yummy for fall! It's great to because all of the ingredients are so simple! I bet you have them all in your pantry!
15 oz. Corn
15 oz black beans, drained and rinsed
10 oz diced tomatoes with green chilies
2 cans (14.5 oz) chicken broth
1 c. cooked chicken, diced
¼ md. onion, finely chopped
Depending on how thick/thin you prefer soup do or do not drain corn and tomatoes. Simmer all ingredients on medium heat 30-45 minutes or in a crock pot 3-4 hours.
Sunday, September 28, 2008
Friday, September 26, 2008
Turkey
I stolen this from my favorite food network guy Alton Brown. If you want more I'm sure it is on the food network.
Software:
Brine:1 1/2 cups kosher salt
1/2 cups dark brown sugar
One 6-ounce container of frozen OJ concentrate1 gallon water
One 16-18 pound turkey (thawed)1 gallon of ice cubes
Canola Oil
Hard ware
1 large pot
1 large cooler with lid
Paper towels
Roasting rack
2 disposable aluminum roasting pans
heavy-duty aluminum foilprobe thermometer
Recipe: To brine the turkey: dissolve the salt, sugar, and juice concentrate in 1 quart of hot water. Cool the solution with 3 quarts of cold water. Remove the giblets (and any ofter foreign matter) from the turkey interior and place in cooler (Breast down). Pour in the brine mixture to cover. If the bird is not completely submerged. add more liquid. (Since I don't want to weaken the solution, I use canned chicken broth.) Cover with ice, close the lid, and soak the turkey for 6-8 hours. (Exact soak times will vary per your taste. Start with 6 hours and make changes to later birds.) When the bird has about 30 mins left to soak move the oven rack to the lowest level and preheat the oven to 500 F. Remove the turkey from brine and pat dry with paper towels. Rub the turkey liberally with canola oil. Discard the brine and thoroughly wash the cooler. Place the turkey on a roasting rack inside 2 disposable aluminum roasting pans. Roast at 500 F for 1/2 hour. Remove the bird from the oven and reduce the oven temperature to 350 F. Cover the turkey breast with a double layer of heavy-duty aluminum foil folded into a triangle. Insert a probe thermometer into the thickest part of the breast (push it right through the foil) and set the thermometer to 161 F. A 16-18 pound bird should arrive at the target temperature in 2 to 2 1/2 hours. Remove the turkey from the over, cover the bird and pan loosely with aluminum foil, and allow to rest for 15 minutes before carving.
Software:
Brine:1 1/2 cups kosher salt
1/2 cups dark brown sugar
One 6-ounce container of frozen OJ concentrate1 gallon water
One 16-18 pound turkey (thawed)1 gallon of ice cubes
Canola Oil
Hard ware
1 large pot
1 large cooler with lid
Paper towels
Roasting rack
2 disposable aluminum roasting pans
heavy-duty aluminum foilprobe thermometer
Recipe: To brine the turkey: dissolve the salt, sugar, and juice concentrate in 1 quart of hot water. Cool the solution with 3 quarts of cold water. Remove the giblets (and any ofter foreign matter) from the turkey interior and place in cooler (Breast down). Pour in the brine mixture to cover. If the bird is not completely submerged. add more liquid. (Since I don't want to weaken the solution, I use canned chicken broth.) Cover with ice, close the lid, and soak the turkey for 6-8 hours. (Exact soak times will vary per your taste. Start with 6 hours and make changes to later birds.) When the bird has about 30 mins left to soak move the oven rack to the lowest level and preheat the oven to 500 F. Remove the turkey from brine and pat dry with paper towels. Rub the turkey liberally with canola oil. Discard the brine and thoroughly wash the cooler. Place the turkey on a roasting rack inside 2 disposable aluminum roasting pans. Roast at 500 F for 1/2 hour. Remove the bird from the oven and reduce the oven temperature to 350 F. Cover the turkey breast with a double layer of heavy-duty aluminum foil folded into a triangle. Insert a probe thermometer into the thickest part of the breast (push it right through the foil) and set the thermometer to 161 F. A 16-18 pound bird should arrive at the target temperature in 2 to 2 1/2 hours. Remove the turkey from the over, cover the bird and pan loosely with aluminum foil, and allow to rest for 15 minutes before carving.
Wednesday, September 17, 2008
Peach Drink
We have enjoyed this recipe all summer long! My kids, Jayden and McKenna call it a "special drink" and the great part is they usually hit their dad up for it, because he usually makes it while I am finishing up dinner!
1 bag (about 2-3 c.) frozen peaches, slightly thawed
2 ½ c. milk
1/3 c. sugar
½ t. vanilla
Whip in blender!
1 bag (about 2-3 c.) frozen peaches, slightly thawed
2 ½ c. milk
1/3 c. sugar
½ t. vanilla
Whip in blender!
Tuesday, September 9, 2008
Oven Roasted Potatoes
Oven Roasted Potatoes
We really like these potatoes!
Ingredients:
Potatoes Red, white or what ever you have
Olive oil
Salt & Pepper
Directions
Cut potatoes into chunks or can leave them in wedges. Rinse them off and dry them a little.
Drizzle them with a little olive oil just enough to give a light coating on them. Bake at 375 till done. The time will vary on the size of potatoes you are using, usually about 30-40 minutes. Stir about every 20 minutes. When done salt and pepper them. Serve fry sauce or ketchup or they are good just plain too.
We really like these potatoes!
Ingredients:
Potatoes Red, white or what ever you have
Olive oil
Salt & Pepper
Directions
Cut potatoes into chunks or can leave them in wedges. Rinse them off and dry them a little.
Drizzle them with a little olive oil just enough to give a light coating on them. Bake at 375 till done. The time will vary on the size of potatoes you are using, usually about 30-40 minutes. Stir about every 20 minutes. When done salt and pepper them. Serve fry sauce or ketchup or they are good just plain too.
Pina Colada Drink
Pina Colada Drink
This is one of Jacob’s favorites
Ingredients:
5 T. sugar
½ t. lemonade drink mix
2 T. Pina Coloda Mixer non-alcoholic of course (you can find this is the grocery store)
1 ½ C. Pineapple Juice
3 cups Ice
Directions:
Mix all ingredients in the blender till ice is crushed. Enjoy!
This is one of Jacob’s favorites
Ingredients:
5 T. sugar
½ t. lemonade drink mix
2 T. Pina Coloda Mixer non-alcoholic of course (you can find this is the grocery store)
1 ½ C. Pineapple Juice
3 cups Ice
Directions:
Mix all ingredients in the blender till ice is crushed. Enjoy!
Monday, September 8, 2008
Homemade Bread
One of my aunt's gave me this recipe. It's pretty fool proof!
3 c. flour
1 T. salt
½ c. sugar
1 T. yeast
2½ c. hot water
½ c shortening
1 egg, beaten
4-5 c. flour
Combine water, yeast, sugar and first 3 cups flour. Let set about 10 minutes. Add salt, shortening, egg. Add 2nd portion of flour a cup at a time. Let rise for 10 minutes and punch down. (Repeat 3 times.) Put in pans and let rise until doubled. Bake at 350 F for 35 minutes. Yield: 2 loaves
3 c. flour
1 T. salt
½ c. sugar
1 T. yeast
2½ c. hot water
½ c shortening
1 egg, beaten
4-5 c. flour
Combine water, yeast, sugar and first 3 cups flour. Let set about 10 minutes. Add salt, shortening, egg. Add 2nd portion of flour a cup at a time. Let rise for 10 minutes and punch down. (Repeat 3 times.) Put in pans and let rise until doubled. Bake at 350 F for 35 minutes. Yield: 2 loaves
Saturday, September 6, 2008
Peanut Butter Gems
Quick and easy for your sweet tooth!
2 c. semi-sweet chocolate chips
1 ½ c. graham cracker crumbs
3 c. powdered sugar
1 c. peanut butter
2 cubes melted butter
Mix sugar, crumbs, pb, and butter. Pat into a 9X13” pan. Melt chocolate chips and spread over the top of pb mixture. Cool completely. Serve.
2 c. semi-sweet chocolate chips
1 ½ c. graham cracker crumbs
3 c. powdered sugar
1 c. peanut butter
2 cubes melted butter
Mix sugar, crumbs, pb, and butter. Pat into a 9X13” pan. Melt chocolate chips and spread over the top of pb mixture. Cool completely. Serve.
Friday, September 5, 2008
Teriyaki Chicken Marinade
As I was looking through my recipes, all the quick and easy ones stood out. This is a definite favorite. It is great just served with rice or in fajitas or something like that.
½ c. chicken broth
¼ c. soy sauce
2 T. sugar
1 T. oil
2 t. minced garlic
1/8 t. ginger
Combine in a ziplock bag and marinade chicken for at least 3 hours. Grill and serve.
½ c. chicken broth
¼ c. soy sauce
2 T. sugar
1 T. oil
2 t. minced garlic
1/8 t. ginger
Combine in a ziplock bag and marinade chicken for at least 3 hours. Grill and serve.
Thursday, September 4, 2008
Barbecued Chicken Chopped Salad
Marinade:
1 large clove of garlic
1 large chopped onion
1 Bay leaf
1 C. brown sugar
1 C. ketchup
1 T. Worcestershire sauce
1 t. soy sauce
4-6 drops Tabasco sauce
1/4 C. lemon juice
½ C. olive oil
½ C. chicken stock
6-8 chicken breasts
In medium saucepan, heat oil over medium heat. Add onion and garlic and cook until translucent. Add rest of ingredients and boil 3-5 minutes. Lower to simmer for 5-8 minutes, then pour over chicken breasts. Refrigerate from 3 hour to overnight.
Place chicken breast on hot side of barbecue grill and cook until lines form. Make sure to reserve marinade for sauce. Once grill marks show on chicken, place them on cool side of the grill and close the lid. Cook until juices run clear. Take off grill and let sit 5 minutes before slicing chicken into long strips against the grain.
Place remaining marinade in small pan and simmer on medium heat until thickened.
Salad Dressing:
½ C. light mayonnaise
½ C. light Ranch dressing
1 T. chopped Cilantro
3-4 drops Tabasco sauce
Mix all together to make dressing.
Tortilla strips:
8-10 small corn tortillas cut into strips
Heat large pot of oil until a light smoke appears. Add strips one handful at a time and cook until light golden brown. Drain on paper towel and salt to taste while hot.
Salad:
4-5 large leaves Romaine lettuce (in bite size pieces)
2 cups Spinach (in bite size pieces)
1/3 of a medium red cabbage (chopped)
½ small Jicama (chopped)
1 green pepper (chopped)
1 lb. bacon, cooked to a crisp (chopped)
1 can (15oz) canned corn
1 can (15 oz) black beans, drained and rinsed
Add together all salad ingredients and toss in large bowl. To assemble: Layer salad, chicken, bacon, dressing, tortillas, barbecue sauce and serve! Our family really like this salad. If there are leftovers they don’t stay around long.
1 large clove of garlic
1 large chopped onion
1 Bay leaf
1 C. brown sugar
1 C. ketchup
1 T. Worcestershire sauce
1 t. soy sauce
4-6 drops Tabasco sauce
1/4 C. lemon juice
½ C. olive oil
½ C. chicken stock
6-8 chicken breasts
In medium saucepan, heat oil over medium heat. Add onion and garlic and cook until translucent. Add rest of ingredients and boil 3-5 minutes. Lower to simmer for 5-8 minutes, then pour over chicken breasts. Refrigerate from 3 hour to overnight.
Place chicken breast on hot side of barbecue grill and cook until lines form. Make sure to reserve marinade for sauce. Once grill marks show on chicken, place them on cool side of the grill and close the lid. Cook until juices run clear. Take off grill and let sit 5 minutes before slicing chicken into long strips against the grain.
Place remaining marinade in small pan and simmer on medium heat until thickened.
Salad Dressing:
½ C. light mayonnaise
½ C. light Ranch dressing
1 T. chopped Cilantro
3-4 drops Tabasco sauce
Mix all together to make dressing.
Tortilla strips:
8-10 small corn tortillas cut into strips
Heat large pot of oil until a light smoke appears. Add strips one handful at a time and cook until light golden brown. Drain on paper towel and salt to taste while hot.
Salad:
4-5 large leaves Romaine lettuce (in bite size pieces)
2 cups Spinach (in bite size pieces)
1/3 of a medium red cabbage (chopped)
½ small Jicama (chopped)
1 green pepper (chopped)
1 lb. bacon, cooked to a crisp (chopped)
1 can (15oz) canned corn
1 can (15 oz) black beans, drained and rinsed
Add together all salad ingredients and toss in large bowl. To assemble: Layer salad, chicken, bacon, dressing, tortillas, barbecue sauce and serve! Our family really like this salad. If there are leftovers they don’t stay around long.
Applebee's Oriental Salad
Serves/Makes: 1-2 dinner size salad
Oriental Dressing:
3 tbsp honey
1-1/2 tbsp rice wine vinegar
1/4 cup mayonnaise
1 tsp Grey Poupon Dijon mustard
1/8 tsp sesame oil
Salad:
3 cups chopped romaine lettuce
1 cup red cabbage
1 cup Napa cabbage
1/2 carrot, julienne or shredded
1 tbsp sliced almonds
1/3 cup chow mein noodles
Chicken:
1 egg
1/2 cup milk
1/2 cup flour
1/2 cup corn flake crumbs
1 tsp salt
1/4 tsp pepper
1 boneless, skinless chicken breast
2 to 4 cups vegetable oil (for frying)
(Instead of frying the chicken in grease, I save myself some time (and fat), and just cook something similar to Tyson chicken (low-fat). By doing so, you will need to delete some of the above ingredients and a few of the instructions below.)
Preparation:
Preheat oil in deep fryer or deep pan over medium heat—You want the temperature of the oil to be around 350 degrees.
Blend together all ingredients for dressing in a small bowl with an electric mixer. Put dressing in refrigerator to chill while you prepare the salad.
In a small, shallow bowl beat egg, add milk, and mix well. In another bowl, combine flour with corn flake crumbs, salt and pepper. Cut chicken breast into 4 or 5 long strips. Dip each strip of chicken first into egg mixture then into the flour mixture, coating each piece completely. Fry each chicken finger for 5 minutes or until coating has darkened to brown.
Prepare salad by tossing the chopped romaine with the chopped red cabbage, Napa cabbage, and carrots.
Sprinkle almonds over the salad, then the chow mein noodles.
Cut the chicken into small bite-size chunks. Place the chicken onto the salad forming a pile in the middle.
Serve with salad dressing on the side.
This recipe is worth the effort it is very yummy!
Oriental Dressing:
3 tbsp honey
1-1/2 tbsp rice wine vinegar
1/4 cup mayonnaise
1 tsp Grey Poupon Dijon mustard
1/8 tsp sesame oil
Salad:
3 cups chopped romaine lettuce
1 cup red cabbage
1 cup Napa cabbage
1/2 carrot, julienne or shredded
1 tbsp sliced almonds
1/3 cup chow mein noodles
Chicken:
1 egg
1/2 cup milk
1/2 cup flour
1/2 cup corn flake crumbs
1 tsp salt
1/4 tsp pepper
1 boneless, skinless chicken breast
2 to 4 cups vegetable oil (for frying)
(Instead of frying the chicken in grease, I save myself some time (and fat), and just cook something similar to Tyson chicken (low-fat). By doing so, you will need to delete some of the above ingredients and a few of the instructions below.)
Preparation:
Preheat oil in deep fryer or deep pan over medium heat—You want the temperature of the oil to be around 350 degrees.
Blend together all ingredients for dressing in a small bowl with an electric mixer. Put dressing in refrigerator to chill while you prepare the salad.
In a small, shallow bowl beat egg, add milk, and mix well. In another bowl, combine flour with corn flake crumbs, salt and pepper. Cut chicken breast into 4 or 5 long strips. Dip each strip of chicken first into egg mixture then into the flour mixture, coating each piece completely. Fry each chicken finger for 5 minutes or until coating has darkened to brown.
Prepare salad by tossing the chopped romaine with the chopped red cabbage, Napa cabbage, and carrots.
Sprinkle almonds over the salad, then the chow mein noodles.
Cut the chicken into small bite-size chunks. Place the chicken onto the salad forming a pile in the middle.
Serve with salad dressing on the side.
This recipe is worth the effort it is very yummy!
Subscribe to:
Posts (Atom)