Steak Marinade
I got this recipe from my brother's girlfriend's family and it is amazing!
Ingredients
4 tbsp brown sugar
2 tbsp ketchup
2 tbsp Worcestershire sauce
2 tbsp honey
2 tbsp soya sauce
2 tbsp lemon juice
Directions
Mix all ingredients together. BBQ steak in marinade.
Tuesday, November 15, 2011
Monday, November 14, 2011
Artichoke Chicken
Artichoke Chicken
Ingredients
1 (14 ounce) can quartered artichokes, drained and chopped
3/4 cup grated Parmesan cheese
3/4 cup mayonnaise
1 dash garlic powder
4 (4 ounce) boneless, skinless chicken breast halves
Directions
In a bowl, combine the artichokes, cheese, mayonnaise and garlic powder.
Place chicken in a greased 11-in. x 7-in. x 2-in. baking dish. Spread with artichoke mixture.
Bake, uncovered, at 375 degrees F for 30-35 minutes or until chicken juices run clear.
Ingredients
1 (14 ounce) can quartered artichokes, drained and chopped
3/4 cup grated Parmesan cheese
3/4 cup mayonnaise
1 dash garlic powder
4 (4 ounce) boneless, skinless chicken breast halves
Directions
In a bowl, combine the artichokes, cheese, mayonnaise and garlic powder.
Place chicken in a greased 11-in. x 7-in. x 2-in. baking dish. Spread with artichoke mixture.
Bake, uncovered, at 375 degrees F for 30-35 minutes or until chicken juices run clear.
Sunday, November 13, 2011
Lemon Chicken with Tomato Basil Salsa
Double Lemon Chicken Breasts with
Fresh Tomato Basil Salsa
If you are looking for something simple and light, this is perfect!
Ingredients
Tomato Basil Salsa:
3 plum tomatoes, seeded and cut into ¼ inch cubes
3 large fresh basil leaves, thinly sliced
½ tablespoon minced garlic
1 tablespoon olive oil
pinch of salt
pinch of pepper
Lemon Chicken:
1/3 cup all purpose flour
½ tablespoon grated lemon zest
Salt and pepper to taste
4 skinless boneless chicken breast fillets, pounded until ½ inch thick
Grapeseed or canola oil for cooking
1-2 lemons, halved
Directions:
To make the salsa, combine all of the ingredients in a bowl and mix well. Set aside.
To prepare the chicken, combine the flour, lemon zest, and salt and pepper on a flat dinner plate. Using a fork, mix together thoroughly until combined.
Wash the chicken breasts and pat them dry. Dredge each fillet in the flour mixture, making sure to coat both sides. Set aside.
Heat a large sauté pan over medium heat and add the grapeseed oil, using just enough to coat the bottom of the pan. Add the chicken fillets in batches, cooking each side until lightly golden (about 2 minutes per side). Before removing the chicken from the pan, squeeze generous amounts of lemon juice over each piece. Serve topped with the basil salsa.
Fresh Tomato Basil Salsa
If you are looking for something simple and light, this is perfect!
Ingredients
Tomato Basil Salsa:
3 plum tomatoes, seeded and cut into ¼ inch cubes
3 large fresh basil leaves, thinly sliced
½ tablespoon minced garlic
1 tablespoon olive oil
pinch of salt
pinch of pepper
Lemon Chicken:
1/3 cup all purpose flour
½ tablespoon grated lemon zest
Salt and pepper to taste
4 skinless boneless chicken breast fillets, pounded until ½ inch thick
Grapeseed or canola oil for cooking
1-2 lemons, halved
Directions:
To make the salsa, combine all of the ingredients in a bowl and mix well. Set aside.
To prepare the chicken, combine the flour, lemon zest, and salt and pepper on a flat dinner plate. Using a fork, mix together thoroughly until combined.
Wash the chicken breasts and pat them dry. Dredge each fillet in the flour mixture, making sure to coat both sides. Set aside.
Heat a large sauté pan over medium heat and add the grapeseed oil, using just enough to coat the bottom of the pan. Add the chicken fillets in batches, cooking each side until lightly golden (about 2 minutes per side). Before removing the chicken from the pan, squeeze generous amounts of lemon juice over each piece. Serve topped with the basil salsa.
Saturday, November 12, 2011
Cabbage Thai Dish
Cabbage Thai Dish (Ginnie’s)
Ingredients
1/3 cabbage, chopped
1 red pepper, chopped
1 orange pepper, chopped
1 yellow pepper, chopped
1 green pepper, chopped
1 onion, chopped
1 carrot, chopped
1 lb extra lean ground beef, browned
2 tbsp peanut butter
curry powder
salt
Directions
Cook cabbage, onions and carrot in a large saucepan until softened.
Add peppers, and cook until softened.
Add cooked ground beef.
Add curry powder to taste, then add peanut butter.
Add salt to taste.
Ingredients
1/3 cabbage, chopped
1 red pepper, chopped
1 orange pepper, chopped
1 yellow pepper, chopped
1 green pepper, chopped
1 onion, chopped
1 carrot, chopped
1 lb extra lean ground beef, browned
2 tbsp peanut butter
curry powder
salt
Directions
Cook cabbage, onions and carrot in a large saucepan until softened.
Add peppers, and cook until softened.
Add cooked ground beef.
Add curry powder to taste, then add peanut butter.
Add salt to taste.
Friday, November 11, 2011
Zucchini Noodle Lasagna
Zucchini "Noodle" Lasagna
Ok, so this recipe is awesome. You use zucchini instead of pasta, and with all the other flavours going on, you don't miss the pasta! This is the original recipe, but I beefed up the sauce with pureed veggies, and next time I'm going to make a white sauce. I added spinach to the ricotta and mozarella, and used that as one of my layers. You can use turkey in it, or leave it out!
Ingredients
1 (28 oz) can of whole plum tomatoes, with juice
2 tbsp olive oil
2 medium zucchini, sliced very thinly lengthwise
1 onion, finely chopped (about 1 cup)
1/4 tsp red pepper flakes
1/2 tsp sugar
2 garlic cloves, minced
12 oz ground turkey
1 cup ricotta cheese
1 1/2 cups mozzarella cheese
2 tbsp chopped fresh oregano
salt and pepper to taste
1/2 tsp basil
2 tbsp tomato paste
Directions
To make the sauce:
Saute the onion with the red pepper flakes until tender, stirring. Meanwhile, pulse the tomatoes in a food processor until they are finely chopped. Add the turkey into the pan with the onion and continue to cook, breaking up the large pieces and getting it nice and browned. When there is no longer any pinkish meat, add the garlic and continue to cook for about a minute or two. Then toss in the tomatoes and bring it to a boil.
Reduce the heat and let simmer, stirring and adding the sugar, tomato paste, basil, tasting for salt and pepper. Allow it to simmer for about 20 minutes to thicken up.
Let the sauce cool, and stir in the fresh oregano.
Meanwhile, slice your zucchini lengthwise, really thin. Like about 1/8 inch thin. Use a mandoline if you have one (I don't). Put them in a colander over your sink, sprinkle the slices with about 2 tsp of salt, and let them sit while the sauce cooks, this will draw the moisture out of your zucchini so it doesn't get soupy. When you need them, simple wipe them off with paper towel.
To assemble the lasagna:
Heat your oven to 375 F.
In the bottom of an 8 inch square baking dish, make a layer of zucchini slices using about 5 or 6 pieces. Spread over 1 cup of the sauce. Dot with 1/4 cup of ricotta cheese, and then a sprinkle of mozzarella. Repeat three times with remaining zucchini, ricotta, and mozzarella. Alternate the direction of the zucchini with each layer. End by sprinkling the top with cheese. Bake, uncovered, about 50 minutes while everything bubbles and browns.
Let stand for 10 minutes before serving, and top with freshly chopped oregano. Serves 6
Ok, so this recipe is awesome. You use zucchini instead of pasta, and with all the other flavours going on, you don't miss the pasta! This is the original recipe, but I beefed up the sauce with pureed veggies, and next time I'm going to make a white sauce. I added spinach to the ricotta and mozarella, and used that as one of my layers. You can use turkey in it, or leave it out!
Ingredients
1 (28 oz) can of whole plum tomatoes, with juice
2 tbsp olive oil
2 medium zucchini, sliced very thinly lengthwise
1 onion, finely chopped (about 1 cup)
1/4 tsp red pepper flakes
1/2 tsp sugar
2 garlic cloves, minced
12 oz ground turkey
1 cup ricotta cheese
1 1/2 cups mozzarella cheese
2 tbsp chopped fresh oregano
salt and pepper to taste
1/2 tsp basil
2 tbsp tomato paste
Directions
To make the sauce:
Saute the onion with the red pepper flakes until tender, stirring. Meanwhile, pulse the tomatoes in a food processor until they are finely chopped. Add the turkey into the pan with the onion and continue to cook, breaking up the large pieces and getting it nice and browned. When there is no longer any pinkish meat, add the garlic and continue to cook for about a minute or two. Then toss in the tomatoes and bring it to a boil.
Reduce the heat and let simmer, stirring and adding the sugar, tomato paste, basil, tasting for salt and pepper. Allow it to simmer for about 20 minutes to thicken up.
Let the sauce cool, and stir in the fresh oregano.
Meanwhile, slice your zucchini lengthwise, really thin. Like about 1/8 inch thin. Use a mandoline if you have one (I don't). Put them in a colander over your sink, sprinkle the slices with about 2 tsp of salt, and let them sit while the sauce cooks, this will draw the moisture out of your zucchini so it doesn't get soupy. When you need them, simple wipe them off with paper towel.
To assemble the lasagna:
Heat your oven to 375 F.
In the bottom of an 8 inch square baking dish, make a layer of zucchini slices using about 5 or 6 pieces. Spread over 1 cup of the sauce. Dot with 1/4 cup of ricotta cheese, and then a sprinkle of mozzarella. Repeat three times with remaining zucchini, ricotta, and mozzarella. Alternate the direction of the zucchini with each layer. End by sprinkling the top with cheese. Bake, uncovered, about 50 minutes while everything bubbles and browns.
Let stand for 10 minutes before serving, and top with freshly chopped oregano. Serves 6
Thursday, November 10, 2011
Tofu Triangles in Creamy Nut Butter Sauce with Scallions
Tofu Triangles in Creamy Nut Butter Sauce with Scallions
Ingredients
Tofu Triangles:
1 carton firm tofu, drained
2 tablespoons peanut or sesame oil, for frying
2 scallions including the greens, thinly sliced on the diagonal
1 tablespoon toasted white or black sesame seeds
The Creamy Nut Butter Sauce:
1/4 cup regular soy sauce
1 tablespoon tamari
1/4 cup sesame paste, peanut butter, or cashew butter
2 tablespoons rice wine vinegar
2 tablespoons white or light brown sugar
1/2 teaspoon red pepper flakes or chili oil
2 scallions, finely chopped
1/3 cup water or stock
Pinch salt
Directions
In a bow1. Slice the tofu crosswise into scant 1/ 2-inch slabs, then cut each slab into 2 triangles. Blot with paper towels.
Heat a large cast-iron or nonstick skillet and add the oil. When hot, add the tofu and fry over medium-high heat until golden. Turn and cook on the second side.
Meanwhile, combine all the ingredients for the sauce in a small food processor and puree until smooth. Taste for salt and add a little extra, if needed.
When the tofu is done, pour in half the sauce and cook until bubbling and partially reduced.
Turn off the heat, scatter the scallions and sesame seeds over the top, and bring to the table.
Ingredients
Tofu Triangles:
1 carton firm tofu, drained
2 tablespoons peanut or sesame oil, for frying
2 scallions including the greens, thinly sliced on the diagonal
1 tablespoon toasted white or black sesame seeds
The Creamy Nut Butter Sauce:
1/4 cup regular soy sauce
1 tablespoon tamari
1/4 cup sesame paste, peanut butter, or cashew butter
2 tablespoons rice wine vinegar
2 tablespoons white or light brown sugar
1/2 teaspoon red pepper flakes or chili oil
2 scallions, finely chopped
1/3 cup water or stock
Pinch salt
Directions
In a bow1. Slice the tofu crosswise into scant 1/ 2-inch slabs, then cut each slab into 2 triangles. Blot with paper towels.
Heat a large cast-iron or nonstick skillet and add the oil. When hot, add the tofu and fry over medium-high heat until golden. Turn and cook on the second side.
Meanwhile, combine all the ingredients for the sauce in a small food processor and puree until smooth. Taste for salt and add a little extra, if needed.
When the tofu is done, pour in half the sauce and cook until bubbling and partially reduced.
Turn off the heat, scatter the scallions and sesame seeds over the top, and bring to the table.
Wednesday, November 9, 2011
Tilapia Masala with Rice
Tilapia Masala with Rice
Ingredients
1 cup basmati rice, rinsed
Kosher salt
1/2 cup frozen peas
3/4 cup plain yogurt
1 small clove garlic, chopped
1 1-inch piece ginger, peeled and chopped
1 tablespoon fresh lime juice, plus lime wedges for serving
1/4 teaspoon ground cumin
1/4 teaspoon cayenne pepper
4 6-ounce tilapia fillets
2 tablespoons unsalted butter, melted
1 tablespoon chopped fresh cilantro or mint
Directions
Bring the rice, 1 1/3 cups water and 1/4 teaspoon salt to a simmer in a saucepan over medium-high heat. Reduce the heat to low, cover and cook 15 minutes. Remove from the heat and add the peas; cover and set aside.
Puree 1/2 cup yogurt, the garlic, ginger, lime juice, cumin, cayenne and 3/4 teaspoon salt in a food processor. Transfer all but 3 tablespoons of the mixture to a large bowl. Pierce the fish a few times with a fork and season with salt; add to the bowl and toss. Marinate 15 minutes.
Preheat the broiler. Place the fish on a broiler pan; top with the marinade and butter. Broil until opaque, 6 to 8 minutes. Mix the remaining 1/4 cup yogurt, the cilantro, and salt to taste with the yogurt mixture. Serve the fish and rice with the yogurt sauce and lime wedges.
Ingredients
1 cup basmati rice, rinsed
Kosher salt
1/2 cup frozen peas
3/4 cup plain yogurt
1 small clove garlic, chopped
1 1-inch piece ginger, peeled and chopped
1 tablespoon fresh lime juice, plus lime wedges for serving
1/4 teaspoon ground cumin
1/4 teaspoon cayenne pepper
4 6-ounce tilapia fillets
2 tablespoons unsalted butter, melted
1 tablespoon chopped fresh cilantro or mint
Directions
Bring the rice, 1 1/3 cups water and 1/4 teaspoon salt to a simmer in a saucepan over medium-high heat. Reduce the heat to low, cover and cook 15 minutes. Remove from the heat and add the peas; cover and set aside.
Puree 1/2 cup yogurt, the garlic, ginger, lime juice, cumin, cayenne and 3/4 teaspoon salt in a food processor. Transfer all but 3 tablespoons of the mixture to a large bowl. Pierce the fish a few times with a fork and season with salt; add to the bowl and toss. Marinate 15 minutes.
Preheat the broiler. Place the fish on a broiler pan; top with the marinade and butter. Broil until opaque, 6 to 8 minutes. Mix the remaining 1/4 cup yogurt, the cilantro, and salt to taste with the yogurt mixture. Serve the fish and rice with the yogurt sauce and lime wedges.
Tuesday, November 8, 2011
Portobello Mushroom Tuna Melt
If you are looking for something light and easy, this one is pretty delicious! See bottom for alternative way of preparing Tuna!
Portobello Mushroom Tuna Melt
Ingredients
4 Portobello mushrooms, stemmed, gills removed
2 tablespoons olive oil
1x5 ounce can albacore tuna packed in water, drained
1 celery stalk, finely chopped
1/2 cup finely chopped fresh flat-leaf parsley
2 tablespoons fresh lemon juice
Salt and pepper
4 Deli-thin slices Swiss cheese
4 slices tomatoes
1/2 cup mixed baby greens
Directions
Preheat the broiler. Brush the mushrooms with 1 tablespoon oil. Transfer to a rimmed baking sheet and broil, turning once, until softened and cooked through, about 10 minutes.
While the mushrooms are cooking, in a bowl, combine tuna, celery, parsley, lemon juice, 1/2 teaspoon salt, 1/4 teaspoon pepper, and remaining tablespoon oil.
Remove the mushrooms from the oven. Divide tuna mixture among mushrooms, and spread evenly in caps. Top each with a slice of cheese, and broil until cheese melts, about 2 minutes. Top each mushroom with a tomato slice and 2 tablespoons greens, and serve immediately.
Alternate: Make tuna like tuna salad. Mayo, chopped up onion, one can of tuna. Use instead of tuna mixture.
Portobello Mushroom Tuna Melt
Ingredients
4 Portobello mushrooms, stemmed, gills removed
2 tablespoons olive oil
1x5 ounce can albacore tuna packed in water, drained
1 celery stalk, finely chopped
1/2 cup finely chopped fresh flat-leaf parsley
2 tablespoons fresh lemon juice
Salt and pepper
4 Deli-thin slices Swiss cheese
4 slices tomatoes
1/2 cup mixed baby greens
Directions
Preheat the broiler. Brush the mushrooms with 1 tablespoon oil. Transfer to a rimmed baking sheet and broil, turning once, until softened and cooked through, about 10 minutes.
While the mushrooms are cooking, in a bowl, combine tuna, celery, parsley, lemon juice, 1/2 teaspoon salt, 1/4 teaspoon pepper, and remaining tablespoon oil.
Remove the mushrooms from the oven. Divide tuna mixture among mushrooms, and spread evenly in caps. Top each with a slice of cheese, and broil until cheese melts, about 2 minutes. Top each mushroom with a tomato slice and 2 tablespoons greens, and serve immediately.
Alternate: Make tuna like tuna salad. Mayo, chopped up onion, one can of tuna. Use instead of tuna mixture.
Monday, November 7, 2011
Tilapia Masala
An Indian spin on fish... Quite tasty!!
Tilapia Masala with Rice
Ingredients
1 cup basmati rice, rinsed
Kosher salt
1/2 cup frozen peas
3/4 cup plain yogurt
1 small clove garlic, chopped
1 1-inch piece ginger, peeled and chopped
1 tablespoon fresh lime juice, plus lime wedges for serving
1/4 teaspoon ground cumin
1/4 teaspoon cayenne pepper
4 6-ounce tilapia fillets
2 tablespoons unsalted butter, melted
1 tablespoon chopped fresh cilantro or mint
Directions
Bring the rice, 1 1/3 cups water and 1/4 teaspoon salt to a simmer in a saucepan over medium-high heat. Reduce the heat to low, cover and cook 15 minutes. Remove from the heat and add the peas; cover and set aside.
Puree 1/2 cup yogurt, the garlic, ginger, lime juice, cumin, cayenne and 3/4 teaspoon salt in a food processor. Transfer all but 3 tablespoons of the mixture to a large bowl. Pierce the fish a few times with a fork and season with salt; add to the bowl and toss. Marinate 15 minutes.
Preheat the broiler. Place the fish on a broiler pan; top with the marinade and butter. Broil until opaque, 6 to 8 minutes. Mix the remaining 1/4 cup yogurt, the cilantro, and salt to taste with the yogurt mixture. Serve the fish and rice with the yogurt sauce and lime wedges.
Tilapia Masala with Rice
Ingredients
1 cup basmati rice, rinsed
Kosher salt
1/2 cup frozen peas
3/4 cup plain yogurt
1 small clove garlic, chopped
1 1-inch piece ginger, peeled and chopped
1 tablespoon fresh lime juice, plus lime wedges for serving
1/4 teaspoon ground cumin
1/4 teaspoon cayenne pepper
4 6-ounce tilapia fillets
2 tablespoons unsalted butter, melted
1 tablespoon chopped fresh cilantro or mint
Directions
Bring the rice, 1 1/3 cups water and 1/4 teaspoon salt to a simmer in a saucepan over medium-high heat. Reduce the heat to low, cover and cook 15 minutes. Remove from the heat and add the peas; cover and set aside.
Puree 1/2 cup yogurt, the garlic, ginger, lime juice, cumin, cayenne and 3/4 teaspoon salt in a food processor. Transfer all but 3 tablespoons of the mixture to a large bowl. Pierce the fish a few times with a fork and season with salt; add to the bowl and toss. Marinate 15 minutes.
Preheat the broiler. Place the fish on a broiler pan; top with the marinade and butter. Broil until opaque, 6 to 8 minutes. Mix the remaining 1/4 cup yogurt, the cilantro, and salt to taste with the yogurt mixture. Serve the fish and rice with the yogurt sauce and lime wedges.
Sunday, November 6, 2011
Spinach Stuffed Chicken
Ok so this is kind of delicious. The original recipe was much simpler, but with a little extra work, you get a lot more taste! There are two ways to prepare this dish, one goes over great with the men, one the ladies seem to enjoy more..
Spinach Stuffed Chicken Breasts
Spinach Stuffed Chicken Breasts
Ingredients
- 1/2 cup mayonnaise
- 1 (10 ounce) package frozen chopped spinach, thawed and drained
- 1/2 cup crumbled feta cheese
- 2 cloves garlic, chopped
- lemon juice
- 2 cloves garlic, minced
- oregano
- 4 skinless, boneless chicken breasts
- 4 slices bacon
Directions
- Marinate chicken in mixture of lemon juice, minced garlic and oregano. Refrigerate overnight.
- Preheat oven to 375 degrees F (190 degrees C).
- In a medium bowl, mix mayonnaise, spinach, feta cheese, and garlic until well blended. Set aside.
- Carefully butterfly chicken breasts, making sure not to cut all the way through. Spoon spinach mixture into chicken breasts. Here's where it becomes Choose Your Own Adventure. You can either wrap each with a piece of bacon, and secure with a toothpick. Place in shallow baking dish. Cover. This goes over VERY well with the guys. Or, you can place the stuffed chicken in a glass dish, and smother in marinara sauce. Kids and ladies seem to love this one more.
- Bake in the preheated oven for 1 hour, or until chicken is no longer pink in the center and the juices run clear. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).
- Enjoy!!
Saturday, November 5, 2011
Honey Garlic Ribs
This recipe is amazing over rice. Pretty amazing!! Plus, it's fun to watch the sauce bubble! It's a science experiment as well!
Honey Garlic Ribs
Honey Garlic Ribs
Ingredients
- 4 pounds pork spareribs
- 1/2 cup honey
- 1/4 cup soy sauce
- 1/4 cup distilled white vinegar
- 2 cloves garlic, minced
- 2 tablespoons brown sugar
- 1 teaspoon baking soda
- 1 teaspoon garlic salt
Directions
- Preheat oven to 375 degrees F (190 degrees C).
- Slice the ribs into individual pieces. In a large bowl, combine the honey, soy sauce, vinegar, garlic and brown sugar. Stir until honey and sugar are completely dissolved, then stir in the baking soda. The mixture will begin to foam. Transfer ribs to the bowl, and turn to coat.
- Cover a cookie sheet with foil, and arrange the ribs meat side up on the sheet. Pour excess sauce over all, and sprinkle with the garlic salt.
- Bake for 1 hour, turning every 20 minutes.
Friday, November 4, 2011
Sweet, Sticky and Spicy Chicken
Sandi sent me this recipe awhile back, however I haven't had a chance to try it yet. So this week I decided to try it out! It is amazing! I served it over rice noodles and sauteed veggies.
Sweet, Sticky and Spicy Chicken
Ingredients
1 tablespoon brown sugar
2 tablespoons honey
1/4 cup soy sauce
2 teaspoons chopped fresh ginger root
2 teaspoons chopped garlic
2 tablespoons hot sauce
salt and pepper to taste
4 skinless, boneless chicken breast halves - cut into 1/2 inch strips
1 tablespoon vegetable oil
Directions
Mix together brown sugar, honey, soy sauce, ginger, garlic and hot sauce in a small bowl.
Lightly salt and pepper the chicken strips.
Heat oil in a large skillet over medium heat. Add chicken strips and brown on both sides, about 1 minute per side. Pour the sauce over the chicken. Add 3/4 cups water. Simmer uncovered until the sauce thickens, 8 to 10 minutes.
Sautee broccoli, red peppers, onions, add to chicken and serve over a bed of rice noodles.
Sweet, Sticky and Spicy Chicken
Ingredients
1 tablespoon brown sugar
2 tablespoons honey
1/4 cup soy sauce
2 teaspoons chopped fresh ginger root
2 teaspoons chopped garlic
2 tablespoons hot sauce
salt and pepper to taste
4 skinless, boneless chicken breast halves - cut into 1/2 inch strips
1 tablespoon vegetable oil
Directions
Mix together brown sugar, honey, soy sauce, ginger, garlic and hot sauce in a small bowl.
Lightly salt and pepper the chicken strips.
Heat oil in a large skillet over medium heat. Add chicken strips and brown on both sides, about 1 minute per side. Pour the sauce over the chicken. Add 3/4 cups water. Simmer uncovered until the sauce thickens, 8 to 10 minutes.
Sautee broccoli, red peppers, onions, add to chicken and serve over a bed of rice noodles.
Classy Chicken
My nanny-friend Jenn out in Edmonton taught me this recipe, it's always been a delicious, easy dish that kids and adults alike enjoy!!
Classy Chicken
Ingredients
3 chicken breasts
¼ tsp pepper
3 tbsp oil
1 10 oz (280g) package frozen broccoli
1 10 oz can of cream of chicken soup
½ cup mayo
1 tsp curry powder
1 tsp lemon juice
½ - 1 cup grated cheddar cheese
Directions
Cut chicken into bite sized pieces and sprinkle with pepper. Saute in oil over medium heat just until opaque. Drain. Cook broccoli until crunchy. Drain and arrange in bottom of buttered casserole. Place chicken on top. Mix together sauce (mayo, curry powder, lemon juice). Sprinkle with cheddar. Bake uncovered at 350 degrees F for 30- 35 minutes.
Classy Chicken
Ingredients
3 chicken breasts
¼ tsp pepper
3 tbsp oil
1 10 oz (280g) package frozen broccoli
1 10 oz can of cream of chicken soup
½ cup mayo
1 tsp curry powder
1 tsp lemon juice
½ - 1 cup grated cheddar cheese
Directions
Cut chicken into bite sized pieces and sprinkle with pepper. Saute in oil over medium heat just until opaque. Drain. Cook broccoli until crunchy. Drain and arrange in bottom of buttered casserole. Place chicken on top. Mix together sauce (mayo, curry powder, lemon juice). Sprinkle with cheddar. Bake uncovered at 350 degrees F for 30- 35 minutes.
Thursday, November 3, 2011
Won Ton Soup
Yum .. This soup is amazing, and you can throw some bok choy into the soup at the end to add a little extra veggie into this delicious soup!
Won Ton Soup
(Essential Asian Cookbook)
Ingredients
250g (8 oz) raw prawns
4 dried Chinese mushrooms
250g (8 oz) pork mince
1 tsp salt
1 tbsp soy sauce
1 tsp sesame oil
2 spring onions, finely chopped
1 tsp grated fresh ginger
2 tbsp finely sliced water chestnuts
1 x 250g (8 oz) packet won ton wrappers
5 cups (1.25 litres) chicken or beef stock
4 spring onions, very finely sliced, for garnish
Directions
Peel, devein and finely chop the prawns.
Cover the mushrooms with hot water and soak them for 20 minutes. Drain and squeeze to remove excess liquid. Remove stems and chop the caps finely. Thoroughly combine the prawn meat, mushrooms, pork, salt, soy sauce, sesame oil, spring onion, ginger and water chestnuts.
Work with 1 won ton wrapper at a time, keeping the remainder covered with a clean, damp tea towel to stop them from drying out. Place heaped teaspoons of mince mixture in the centre of each square. Moisten the edges of the wrapper, fold it in half diagonally and bring the 2 points together. Place the won tons on a plate dusted with flour to prevent sticking.
Cook the won tons in rapidly boiling water for 4 to 5 minutes. Bring the stock to the boil in a separate pan. Remove the won tons from the water with a slotted spoon and place them in a serving bowl. Garnish with the extra spring onion and pour the simmering stock over them. Serve immediately.
NOTE: The won tons can be prepared one day ahead up to Step 4 and stored, covered, in the refrigerator. Cook just before serving. A 250g (8 oz) packet of won ton wrappers contains 60 small sheets- wrap any leftover sheets in cling wrap and freeze.
Won Ton Soup
(Essential Asian Cookbook)
Ingredients
250g (8 oz) raw prawns
4 dried Chinese mushrooms
250g (8 oz) pork mince
1 tsp salt
1 tbsp soy sauce
1 tsp sesame oil
2 spring onions, finely chopped
1 tsp grated fresh ginger
2 tbsp finely sliced water chestnuts
1 x 250g (8 oz) packet won ton wrappers
5 cups (1.25 litres) chicken or beef stock
4 spring onions, very finely sliced, for garnish
Directions
Peel, devein and finely chop the prawns.
Cover the mushrooms with hot water and soak them for 20 minutes. Drain and squeeze to remove excess liquid. Remove stems and chop the caps finely. Thoroughly combine the prawn meat, mushrooms, pork, salt, soy sauce, sesame oil, spring onion, ginger and water chestnuts.
Work with 1 won ton wrapper at a time, keeping the remainder covered with a clean, damp tea towel to stop them from drying out. Place heaped teaspoons of mince mixture in the centre of each square. Moisten the edges of the wrapper, fold it in half diagonally and bring the 2 points together. Place the won tons on a plate dusted with flour to prevent sticking.
Cook the won tons in rapidly boiling water for 4 to 5 minutes. Bring the stock to the boil in a separate pan. Remove the won tons from the water with a slotted spoon and place them in a serving bowl. Garnish with the extra spring onion and pour the simmering stock over them. Serve immediately.
NOTE: The won tons can be prepared one day ahead up to Step 4 and stored, covered, in the refrigerator. Cook just before serving. A 250g (8 oz) packet of won ton wrappers contains 60 small sheets- wrap any leftover sheets in cling wrap and freeze.
Tuesday, November 1, 2011
Shrimp Lemon Pepper Linguini
Sandi sent this one to me, it's taken from allrecipes! I haven't tried it out yet, but I'll try to in the next month :)
Shrimp Lemon Pepper Linguini
Shrimp Lemon Pepper Linguini
Ingredients
- 1 (8 ounce) package linguine pasta
- 1 tablespoon olive oil
- 6 cloves garlic, minced
- 1/2 cup chicken broth
- 1/4 cup white wine
- 1 lemon, juiced
- 1/2 teaspoon lemon zest
- salt to taste
- 2 teaspoons freshly ground black pepper
- 1 pound fresh shrimp, peeled and deveined
- 1/4 cup butter
- 3 tablespoons chopped fresh parsley
- 1 tablespoon chopped fresh basil
Directions
- Bring a large pot of lightly salted water to a boil. Add linguine, and cook for 9 to 13 minutes or until al dente; drain.
- Heat oil in a large saucepan over medium heat, and saute garlic about 1 minute. Mix in chicken broth, wine, lemon juice, lemon zest, salt, and pepper. Reduce heat, and simmer until liquid is reduced by about 1/2.
- Mix shrimp, butter, parsley, and basil into the saucepan. Cook 2 to 3 minutes, until shrimp is opaque. Stir in the cooked linguine, and continue cooking 2 minutes, until well coated.
Fruit Salsa with Cinnamon Chips
I LOVE this recipe. Great for company, it's wonderful!!
Fruit Salsa with Cinnamon Chips
Fruit Salsa with Cinnamon Chips
Ingredients
- 2 kiwis, peeled and diced
- 2 Golden Delicious apples - peeled, cored and diced
- 8 ounces raspberries
- 1 pound strawberries
- 2 tablespoons white sugar
- 1 tablespoon brown sugar
- 3 tablespoons fruit preserves, any flavor
-
- 10 (10 inch) flour tortillas
- butter flavored cooking spray
- 2 tablespoons cinnamon sugar
Directions
- In a large bowl, thoroughly mix kiwis, Golden Delicious apples, raspberries, strawberries, white sugar, brown sugar and fruit preserves. Cover and chill in the refrigerator at least 15 minutes.
- Preheat oven to 350 degrees F (175 degrees C).
- Coat one side of each flour tortilla with butter flavored cooking spray. Cut into wedges and arrange in a single layer on a large baking sheet. Sprinkle wedges with desired amount of cinnamon sugar. Spray again with cooking spray.
- Bake in the preheated oven 8 to 10 minutes. Repeat with any remaining tortilla wedges. Allow to cool approximately 15 minutes. Serve with chilled fruit mixture.
Monday, October 31, 2011
Black Bean, Corn and Tomato Salad
This recipe is great served hot or cold, and goes well with grilled chicken or beef!! The lime really brings out the flavour so don't skip it!
Black Bean, Corn and Tomato Salad
Ingredients
Salad:
3 tablespoons olive oil
1 onion, diced
1 tablespoon kosher salt
2 1/2 teaspoons smoked paprika
1/2 teaspoon cayenne pepper, optional
4 ears corn, kernels removed or 2 cups frozen and thawed corn kernels
1 dried bay leaf
3/4 cup chicken broth
2 (15-ounce) cans black beans, rinsed and drained
2 tomatoes, chopped
6 ounces jicama, peeled and diced into 1/4-inch pieces (about 1 cup)
1/4 cup chopped fresh cilantro leaves
Dressing:
2 tablespoons lemon juice
2 tablespoons lime juice
3 tablespoons agave nectar or 2 tablespoons maple syrup
2 tablespoons lemon zest
2 tablespoons lime zest
1/4 cup extra-virgin olive oil
Kosher salt and freshly ground black pepper
Directions
Salad: In a large skillet, heat the oil over medium-high heat. Add the onion, salt, smoked paprika, and cayenne pepper, if using. Cook for 6 to 8 minutes until soft. Add the corn kernels and bay leaf. Cook, stirring constantly, for 2 minutes. Add the broth and black beans. Bring the mixture to a boil, reduce the heat and simmer for 4 minutes. Add the tomatoes and jicama and stir until warmed through, about 1 minute. Remove the pan from the heat.
Dressing: In a small bowl, combine the lemon juice, lime juice, agave nectar (or maple syrup, if using), lemon zest, and lime zest. Whisk in the olive oil until the mixture is smooth. Season with salt and pepper, to taste.
Remove the bay leaf and put the salad in a serving bowl. Pour the dressing over the salad and mix well. Season with salt and pepper, to taste. Garnish with chopped cilantro and serve warm or at room temperature.
Black Bean, Corn and Tomato Salad
Ingredients
Salad:
3 tablespoons olive oil
1 onion, diced
1 tablespoon kosher salt
2 1/2 teaspoons smoked paprika
1/2 teaspoon cayenne pepper, optional
4 ears corn, kernels removed or 2 cups frozen and thawed corn kernels
1 dried bay leaf
3/4 cup chicken broth
2 (15-ounce) cans black beans, rinsed and drained
2 tomatoes, chopped
6 ounces jicama, peeled and diced into 1/4-inch pieces (about 1 cup)
1/4 cup chopped fresh cilantro leaves
Dressing:
2 tablespoons lemon juice
2 tablespoons lime juice
3 tablespoons agave nectar or 2 tablespoons maple syrup
2 tablespoons lemon zest
2 tablespoons lime zest
1/4 cup extra-virgin olive oil
Kosher salt and freshly ground black pepper
Directions
Salad: In a large skillet, heat the oil over medium-high heat. Add the onion, salt, smoked paprika, and cayenne pepper, if using. Cook for 6 to 8 minutes until soft. Add the corn kernels and bay leaf. Cook, stirring constantly, for 2 minutes. Add the broth and black beans. Bring the mixture to a boil, reduce the heat and simmer for 4 minutes. Add the tomatoes and jicama and stir until warmed through, about 1 minute. Remove the pan from the heat.
Dressing: In a small bowl, combine the lemon juice, lime juice, agave nectar (or maple syrup, if using), lemon zest, and lime zest. Whisk in the olive oil until the mixture is smooth. Season with salt and pepper, to taste.
Remove the bay leaf and put the salad in a serving bowl. Pour the dressing over the salad and mix well. Season with salt and pepper, to taste. Garnish with chopped cilantro and serve warm or at room temperature.
Shepherd's Pie
So this is my absolute favourite shepherd's pie recipe ever. It's simple, and doesn't have a gravy sauce on it s0 it's much healthier than most!!
My Favourite Shepherd's Pie
My Favourite Shepherd's Pie
Ingredients
- 2 pounds potatoes
- 2 tablespoons butter
- 1/4 cup milk
- 3 onions
- 1 pound lean ground beef
- 1 (10 ounce) package frozen green peas, thawed
- 1 (10 ounce) package frozen corn kernels
- 1 tablespoon paprika
- 1 pinch ground nutmeg
- 1 pinch dried sage
- 1 pinch salt
- 1 pinch ground black pepper
Directions
- Boil potatoes until tender. Mash with milk and 2 tablespoons butter or margarine. Season with nutmeg, salt and pepper. Set aside.
- Saute the onions with the paprika. Add the ground beef and sage, cook until meat is browned.
- In a sauce pan, blanch frozen vegetables for 5 minutes in boiling water. Drain.
- Spread a thin layer of potatoes in the casserole dish. Add half the peas and corn, then the ground beef and then the rest of the peas and corn. Top with mashed potatoes.
- Dot top with flakes of butter, nutmeg, paprika, salt and pepper. Bake at 400 degrees F (200 degrees C) for 40 to 50 minutes, or until golden brown.
Trinidadian Chicken Curry
Trinidadian Chicken Curry, taken from the Flavorista
Ingredients
2 tsp. sea salt
3/4 tsp. ground black pepper
1 tsp. yellow mustard
1 medium onion, quartered, divided
1 tomato, cored and quartered
8 cloves garlic
1 small jalapeno pepper, seeded and quartered
1/3 cup fresh cilantro
8 boneless, skinless chicken thighs, trimmed of excess fat
2 Tbsp. curry powder
2 tsp. turmeric
2 Tbsp. canola oil
6 medium waxy potatoes, peeled and cut into 1-inch chunks (about 4 cups of potatoes)
1 (14-oz) can regular or light coconut milk.
Directions
Add the salt, black pepper, mustard, half of the onion, tomato, garlic, jalapeno and cilantro to the bowl of a food processor. Pulse until coarsely chopped like a chunky, fresh salsa.
Place chicken in a large bowl, pour the vegetable mixture over the chicken. Stir or mix with hands until the chicken is coated with the vegetables. Refrigerate the chicken and vegetables for at least 2 hours or as long as 6 hours.
When ready to start cooking, make the curry slurry: Add the curry powder, turmeric and 3/4 cup warm water to a mixing bowl. Whisk until blended. Finely chop the remaining onion and set aside.
In a large, heavy pot, heat the oil over medium-low heat. Pour in the curry slurry and cook for a few minutes, stirring constantly. As the water evaporates, the curry slurry will darken slightly.
When the curry slurry has become a thick paste, add the remaining onion. Allow the onion to soften slightly, then add in the chicken and all the vegetables. Stir to coat the chicken and cook for five minutes. Add the potatoes and coconut milk. Stir until evenly blended.
Add 1 cup of water. Bring the mixture to a simmer. Cook, stirring occasionally, until the potatoes are fork tender and the chicken is cooked through, 25 – 30 minutes. Before serving, taste and adjust seasonings, if necessary.
Ingredients
2 tsp. sea salt
3/4 tsp. ground black pepper
1 tsp. yellow mustard
1 medium onion, quartered, divided
1 tomato, cored and quartered
8 cloves garlic
1 small jalapeno pepper, seeded and quartered
1/3 cup fresh cilantro
8 boneless, skinless chicken thighs, trimmed of excess fat
2 Tbsp. curry powder
2 tsp. turmeric
2 Tbsp. canola oil
6 medium waxy potatoes, peeled and cut into 1-inch chunks (about 4 cups of potatoes)
1 (14-oz) can regular or light coconut milk.
Directions
Add the salt, black pepper, mustard, half of the onion, tomato, garlic, jalapeno and cilantro to the bowl of a food processor. Pulse until coarsely chopped like a chunky, fresh salsa.
Place chicken in a large bowl, pour the vegetable mixture over the chicken. Stir or mix with hands until the chicken is coated with the vegetables. Refrigerate the chicken and vegetables for at least 2 hours or as long as 6 hours.
When ready to start cooking, make the curry slurry: Add the curry powder, turmeric and 3/4 cup warm water to a mixing bowl. Whisk until blended. Finely chop the remaining onion and set aside.
In a large, heavy pot, heat the oil over medium-low heat. Pour in the curry slurry and cook for a few minutes, stirring constantly. As the water evaporates, the curry slurry will darken slightly.
When the curry slurry has become a thick paste, add the remaining onion. Allow the onion to soften slightly, then add in the chicken and all the vegetables. Stir to coat the chicken and cook for five minutes. Add the potatoes and coconut milk. Stir until evenly blended.
Add 1 cup of water. Bring the mixture to a simmer. Cook, stirring occasionally, until the potatoes are fork tender and the chicken is cooked through, 25 – 30 minutes. Before serving, taste and adjust seasonings, if necessary.
Asparagus Soup
Asparagus Soup with Herbed Goat Cheese taken from the Food Network
Now, I'm not a huge fan of asparagus, but this recipe is delicious! Go easy on the salt, it needs very little!! Enjoy!
Ingredients
Goat cheese:
- 1/2 cup (4 ounces) goat cheese, at room temperature
- 2 tablespoons chopped fresh basil leaves
- Kosher salt and freshly ground black pepper
- Vegetable Oil cooking spray
Soup:
- 2 tablespoons unsalted butter, at room temperature
- 1 large leek (white and light green part only), thinly sliced
- 4 cups low-sodium chicken broth
- 2 pounds medium asparagus, trimmed and cut into 1-inch pieces
- 1/2 cup chopped fresh basil leaves
- Kosher salt and freshly ground black pepper
- Special equipment: a 1/2-ounce cookie or ice cream scoop
Directions : Line a small baking sheet with parchment paper. Set aside.
Goat cheese
Using a fork, in a small bowl, combine the goat cheese and basil until smooth. Season with salt and pepper, to taste. Using a 1/2-ounce cookie scoop or a round tablespoon measure sprayed with vegetable oil cooking spray, scoop the goat cheese into balls and arrange on the prepared baking sheet. Refrigerate for 30 minutes.
Soup: In a Dutch oven or large saucepan, heat the butter over medium heat. Add the leeks and cook, stirring constantly until softened, about 3 to 4 minutes. Add the broth, asparagus and basil. Season with salt and pepper, to taste. Increase the heat to high and bring the mixture to a boil. Reduce to a simmer and cook until the asparagus is tender, about 15 minutes. Using an immersion blender, blend the soup until smooth. Season with salt and pepper, to taste. Keep the soup warm over low heat.
To serve: Ladle the soup into shallow bowls and garnish with the herbed goat cheese.
Cook's Note: The soup can also be pureed by ladling, in batches, into a food processor or blender and blended until smooth.
Introduction
I have come across a lot of fun little facts while nannying. Interesting recipes, great cleaning tips, excellent parenting advice! So what would be better than to share it all with the great wide world out there?
I also HATE meal planning. It's a pain! So why not put all of my favourite recipes up here so maybe somebody else can get something from all of that work?
I also HATE meal planning. It's a pain! So why not put all of my favourite recipes up here so maybe somebody else can get something from all of that work?
Everything I put in this blog will be tried and true!
So, if you are listening, whoever you are, here are my tips, secrets and stories.
Enjoy!
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