Ingredients:
Pineapple chunks
1 C pineapple juice (1 can of pineapple chunks may yeild enough juice)
1/2 C packed, light brown sugar
1/3 C soy sauce
1 - 2 lbs chicken tenders, cut into 1" pieces
skewers
Directions:
COMBINE pineapple juice, brown sugar, and soy sauce in sauce pan, heat, remove from heat just as it begins to boil.
ALLOW to cool about 10 minutes.
PLACE cut chicken tenders in a bowl and pour 1/2 - 2/3 cooled marinade over top, place in fridge for at least 30 minutes.
LOAD up skewers with pineapple chunks and chicken pieces.
GRILL.
SERVE over rice, use remaining marinade as sauce over skewers and rice.
Monday, February 28, 2011
Ham N Egg Skillet
Great for breakfast or dinner!
Ingredients:
3 small to med potaotes, peeled and cubed
1 - 2 Tbsp butter
1/4 C chopped onion
1/4 C chopped green pepper
1 C cubed, fully-cooked ham
5 - 6 eggs beaten
1 C shredded cheddar or mozarella cheese
Directions:
SAUTE cubed potaotes and onion in a skillet with butter till potatoes begin to brown and soften.
ADD green peppers and cubed ham, cook for 3 - 4 minutes
ADD eggs and cook until all eggs are done.
REMOVE from heat and sprinkle cheese on top and allow a few minutes to melt.
Ingredients:
3 small to med potaotes, peeled and cubed
1 - 2 Tbsp butter
1/4 C chopped onion
1/4 C chopped green pepper
1 C cubed, fully-cooked ham
5 - 6 eggs beaten
1 C shredded cheddar or mozarella cheese
Directions:
SAUTE cubed potaotes and onion in a skillet with butter till potatoes begin to brown and soften.
ADD green peppers and cubed ham, cook for 3 - 4 minutes
ADD eggs and cook until all eggs are done.
REMOVE from heat and sprinkle cheese on top and allow a few minutes to melt.
Tuesday, February 15, 2011
Glass Block Jello
I saw this on a recipe site called Our Best Bites and thought it looks awesome. Here's the website if you wanna take a look: www.ourbestbites.com
Ingredients:
4+ (3oz) packages of assorted jello flavors (diff colors)
2 packets unflavored gelatin (Knox original gelatine)
1 14oz can sweetened and condensed milk (could possibly sub white grape or pear juice if not keen on SC milk)
SPRAY 4+ small food storage containers
COMBINE 1 C boiling water w/1 pkg of jello (no cold water added)
REFRIGERATE atleast 4 hours
AFTER jello has set, bring 1 1/2 C of water to boil. In mean time, sprinkle 2 packets of inflavored gelatine over 1/2 C cold water and allow to stand about 4 minutes.
POUR boiling water over dissolved gelatine
ADD sweetened and condensed milk, mix well and allow to cool to room temp.
LIGHTLY spray 9x13 pan.
CUT colored jello and gently toss into pan.
POUR cooled milk mixture over colored jello.
PUSH down gently any blocks that are floating too far out of mixture.
PLACE in fridge over night.
CUT into sqaures or use cookie cutters after set.
Ingredients:
4+ (3oz) packages of assorted jello flavors (diff colors)
2 packets unflavored gelatin (Knox original gelatine)
1 14oz can sweetened and condensed milk (could possibly sub white grape or pear juice if not keen on SC milk)
SPRAY 4+ small food storage containers
COMBINE 1 C boiling water w/1 pkg of jello (no cold water added)
REFRIGERATE atleast 4 hours
AFTER jello has set, bring 1 1/2 C of water to boil. In mean time, sprinkle 2 packets of inflavored gelatine over 1/2 C cold water and allow to stand about 4 minutes.
POUR boiling water over dissolved gelatine
ADD sweetened and condensed milk, mix well and allow to cool to room temp.
LIGHTLY spray 9x13 pan.
CUT colored jello and gently toss into pan.
POUR cooled milk mixture over colored jello.
PUSH down gently any blocks that are floating too far out of mixture.
PLACE in fridge over night.
CUT into sqaures or use cookie cutters after set.
Monday, February 7, 2011
Coconut Chicken Fingers or Shrimp
Ingredients:
8-12 chicken tenders, thawed
2 eggs, slightly beaten
1/2 C flour
1 C sweetened coconut flakes, chopped to about same size as bread crumbs
1 C panko bread crumbs
1 1/2 tsp garlic powder
3/4 tsp salt
1/2 tsp curry powder
1/4 tsp onion powder
Directions:
PREHEAT oven to 450*
WORK with one chicken tender at a time
COMBINE coconut, bread crumbs and spices in a shallow dish
DREDGE thawed chicken tenders through flour, should stil be wet with own chicken juices
AFTER dip each in egg until coated
COAT tender in coconut/bread crumb/spice mixture. Press mixture on firmly so it is well coated.
COOK on foil/parchment covered cookie sheet @450* for 18 - 20 minutes
SERVE with sweet and sour sauce.
*Taken from OurBestBites.com
**If using shrimp, Preheat oven to 400*. Use med to large shrimp, thawed, peeled, and deveined.
Cook @ 400* for 15 to 20 mins.
8-12 chicken tenders, thawed
2 eggs, slightly beaten
1/2 C flour
1 C sweetened coconut flakes, chopped to about same size as bread crumbs
1 C panko bread crumbs
1 1/2 tsp garlic powder
3/4 tsp salt
1/2 tsp curry powder
1/4 tsp onion powder
Directions:
PREHEAT oven to 450*
WORK with one chicken tender at a time
COMBINE coconut, bread crumbs and spices in a shallow dish
DREDGE thawed chicken tenders through flour, should stil be wet with own chicken juices
AFTER dip each in egg until coated
COAT tender in coconut/bread crumb/spice mixture. Press mixture on firmly so it is well coated.
COOK on foil/parchment covered cookie sheet @450* for 18 - 20 minutes
SERVE with sweet and sour sauce.
*Taken from OurBestBites.com
**If using shrimp, Preheat oven to 400*. Use med to large shrimp, thawed, peeled, and deveined.
Cook @ 400* for 15 to 20 mins.
Monday, January 31, 2011
Alfredo Sauce
Ingredients:
2 c lowfat milk
3 oz lowfat cream cheese
2 Tbsp flour
1 tsp salt
1 Tbsp butter
3 garlic cloves
1 c grated parmesan cheese
Directions:
PROCESS first 4 ingredients in a blender until smooth and set aside.
MELT butter on med-high heat, and then add garlic
SAUTE about 30 sec. Should be bubbly
ADD milk minture to pan and stir constantly, 3 - 4 mins, until comes to a simmer
KEEP stirring and let cook a few more minutes, should thicken
REMOVE from heat, add cheese, stir and cover, let stand for atleast 10 minutes
USES:
Over pasta
dip breadsticks
sauce for pizza
mix w/pesto or marinara
*From Laura Nelson
2 c lowfat milk
3 oz lowfat cream cheese
2 Tbsp flour
1 tsp salt
1 Tbsp butter
3 garlic cloves
1 c grated parmesan cheese
Directions:
PROCESS first 4 ingredients in a blender until smooth and set aside.
MELT butter on med-high heat, and then add garlic
SAUTE about 30 sec. Should be bubbly
ADD milk minture to pan and stir constantly, 3 - 4 mins, until comes to a simmer
KEEP stirring and let cook a few more minutes, should thicken
REMOVE from heat, add cheese, stir and cover, let stand for atleast 10 minutes
USES:
Over pasta
dip breadsticks
sauce for pizza
mix w/pesto or marinara
*From Laura Nelson
Tuesday, January 11, 2011
Tamale Pile Up
Ingredients:
1/2 lb hamburger, browned and drained
1 (14oz) can Mexican stewed tomatoes
1 tbsp chili powder
1 Tbsp chopped green chilis
9x9 pan of corn bread
grated cheese
sour cream
gaucamole
Directions:
COMBINE 1st 4 ingredients in a skillet over the stove and bring to boil.
REDUCE heat and simmer 20 minutes.
SLICE cornbread and serve.
POUR tamale sauce on top of bread and top with cheese, sour cream, gauc, etc.
*From Laura Nelson's recipes
1/2 lb hamburger, browned and drained
1 (14oz) can Mexican stewed tomatoes
1 tbsp chili powder
1 Tbsp chopped green chilis
9x9 pan of corn bread
grated cheese
sour cream
gaucamole
Directions:
COMBINE 1st 4 ingredients in a skillet over the stove and bring to boil.
REDUCE heat and simmer 20 minutes.
SLICE cornbread and serve.
POUR tamale sauce on top of bread and top with cheese, sour cream, gauc, etc.
*From Laura Nelson's recipes
Wednesday, January 5, 2011
Double Chocolate Cheesecake
I have been on a quest to make an awesome cheesecake that doesnt crack and is super smooth and here it is. I have gotten this recipe right so now I am ready to move on to more challenging ones!
Ingredients:
24 - 28 Oreo Cookies, crushed
1/4 c butter, melted
4 pkg (8 oz) Cream Cheese, softened to room temperature (this is extremely important)
1 C sugar
2 Tbsp flour
1 tsp vanilla
1 pkg. (8 squares) BAKER'S Semi-Sweet Chocolate (melted, then slightly cooled)
4 eggs
Directions:
PREHEAT oven to 325*
LINE bottom 9 in spring form pan with parchment paper and then snap the sides on.
MIX Oreo crumbs and butter and press onto the bottom of spring form pan and up the sides just a tad if you prefer.
BEAT the cream cheese, sugar, flour, and vanilla on lowest setting until just blended.
ADD chocolate and mix until just blended.
SLIGHTLY beat each egg seperately, adding each one at a time, mixing on low, again until just blended. *(When this is done I use a spatula to make sure I got everything from the sides and give it just another soft stir or two.)
POUR mixture over crust
Cooking:
OVEN rack should be in middle, with another rack directly underneath. Fill cups of muffin tin (12 cup tin) 2/3 with water and place on second rack. The earlier you can get this in the oven before you put your cheesecake in the oven the better. This is a form of a water bath. It keeps the oven humid and helps keep your cheesecake from cracking.
COOK cheesecake on first rack, directly over water bath, at 325* for 55 min to an hour. (At the end of cooking time the center will still look very not done, its ok)
AFTER cook time is over turn oven off and leave cheesecake in the oven to slowly cool. Dont open the door (even if you really want to) I leave it in for about 3 - 4 hours.
REMOVE cheesecake from oven and allow to cool on counter another hour or so.
COVER and refrigerate over night.
TOP with berries, jam, crushed Andes mints, whatever extra you would like to give it.
Ingredients:
24 - 28 Oreo Cookies, crushed
1/4 c butter, melted
4 pkg (8 oz) Cream Cheese, softened to room temperature (this is extremely important)
1 C sugar
2 Tbsp flour
1 tsp vanilla
1 pkg. (8 squares) BAKER'S Semi-Sweet Chocolate (melted, then slightly cooled)
4 eggs
Directions:
PREHEAT oven to 325*
LINE bottom 9 in spring form pan with parchment paper and then snap the sides on.
MIX Oreo crumbs and butter and press onto the bottom of spring form pan and up the sides just a tad if you prefer.
BEAT the cream cheese, sugar, flour, and vanilla on lowest setting until just blended.
ADD chocolate and mix until just blended.
SLIGHTLY beat each egg seperately, adding each one at a time, mixing on low, again until just blended. *(When this is done I use a spatula to make sure I got everything from the sides and give it just another soft stir or two.)
POUR mixture over crust
Cooking:
OVEN rack should be in middle, with another rack directly underneath. Fill cups of muffin tin (12 cup tin) 2/3 with water and place on second rack. The earlier you can get this in the oven before you put your cheesecake in the oven the better. This is a form of a water bath. It keeps the oven humid and helps keep your cheesecake from cracking.
COOK cheesecake on first rack, directly over water bath, at 325* for 55 min to an hour. (At the end of cooking time the center will still look very not done, its ok)
AFTER cook time is over turn oven off and leave cheesecake in the oven to slowly cool. Dont open the door (even if you really want to) I leave it in for about 3 - 4 hours.
REMOVE cheesecake from oven and allow to cool on counter another hour or so.
COVER and refrigerate over night.
TOP with berries, jam, crushed Andes mints, whatever extra you would like to give it.
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