Monday, January 31, 2011
For the chicken:
4 boneless, skinless chicken breasts
Kosher salt and ground pepper
4 Tbsp olive oil, divided
For the sauce:
1 Tbsp flour
1 Tbsp butter, softened
4 cloves of garlic, minced
1/3 cup of balsamic vinegar
1 cup of chicken broth
Set the oven to 375 degrees. Spray a 9x13 baking dish with non-stick spray and set aside. Season both sides of the chicken breasts with salt and pepper.
In a large skillet over medium high heat, add 2 Tbsp of the olive oil. Once the oil runs quickly in the pan, add two chicken breasts. Cook on each side until well-browned, about 3 minutes on each side. Once browned, place chicken breasts into the prepared baking dish. Add 2 more tablespoons of oil into the pan and brown the other two chicken breasts. Remove the pan from the heat and set the chicken breasts in the baking dish. Bake for 30 minutes, or until the chicken is cooked through.
In a small bowl, combine flour and butter. Mix, making a paste. Set aside. In the same pan that the chicken was browned in, add 1 Tbsp olive oil. Once hot, add minced garlic. Saute for 1 minute. Add balsamic vinegar and bring to a simmer, while scraping the bottom of the pan. Pour in chicken stock and bring to a simmer. Whisk in butter and flour paste and simmer until thickened, about 2 minutes. Serve sauce over chicken breasts.
I serve this over rice
- 1 3/4 c. flour*
- 1 tsp. baking soda
- 1/2 tsp. salt
- 1 1/4 c. packed brown sugar
- 1 c. (2 sticks) butter, softened
- 1/2 c. granulated sugar
- 2 large eggs
- 2 TB milk
- 2 tsp. vanilla extract
- 2 1/2 c. quick or old fashioned oats
- 2 c. semisweet chocolate chips*
- 1 c. coarsely chopped nuts (optional)
2 (16 ounce) can peaches (if your ambitious you will opt to do fresh peaches, I'm not.)
1 yellow cake mix
1 1/2 sticks butter
1-2 tsp cinnamon
sprinkle of brown sugar and nutmeg
1. Preheat oven to 375.
2. Pour peaches and juice (drain one can) into 9x13 pan.
3. Pour cake mix over the top. Pat cake mix down until it mixes with the juice.4. Take butter and use a grater to shave butter evenly over the top. If you want you can just slice it and layer it on the cake. (if you use the grate make sure it is frozen or very firm.)
5. Sprinkle your cinnamon, nutmeg, and brown sugar on top.
6. Put in oven and bake for 45 minutes or until brown.
Serve with whipping cream or vanilla ice cream.
Friday, January 28, 2011
- 2 cans Mexican Style Tomatoes
- 2 cans of chili
- 1 can of corn (no draining necessary)
- 1 can white beans (no draining necessary)
- 1 can black beans (no draining necessary)
- 1 Devil's Food Cake mix
- 3/4 c. shortening
- 2 eggs
- 1 8oz. cream cheese
- 1 c. powdered sugar
- 1 TB Milk
- optional-add mint extract and green food coloring to make MINT OREOS!
3 large boneless/skinless chicken breasts cut into bite size pieces
1 medium onion diced
1 spoonful of mince garlic
2 15.5 oz cans great northern white beans rinsed and drained
1 can (14.5 oz) chicken broth
2 (4oz) cans chopped green chilies
1 tsp ground cumin
1 tsp salt
1 tsp dried oregano
1/2 tsp pepper
1 cup sour cream
1/2 cup whipping cream
In a Large sauce pan saute chicken, onion, and garlic until chick has a few brown side and no pink. Add beans, broth, chilies, and seasonings. Bring to a boil then reduce heat and let simmer about 20 mins uncovered. Remove from heat and stir in sour cream and cream. Serve immediately.
2 large chicken breasts
2 Tbsp olive oil
1 onion, diced
1/2 tsp kosher salt
1 15 oz can pinto beans, drained and rinsed
1 4 oz diced green chiles
1 tsp kosher salt
A few grinds black pepper
3/4 tsp garlic powder
1/2 tsp cumin
1/4 tsp chile powder
Corn tortillas for serving
In a large pot of boiling water, boil chicken breasts until cooked through, about 15 minutes. Remove chicken from water and set aside to cool. Once cooled, shred chicken into bite-size pieces, discarding fat. Set shredded chicken aside.
In a large skillet over medium high heat, add olive oil. Once oil runs quickly in the pan, add onion and 1/2 tsp salt. Saute onion until softened and lightly browned. Add shredded chicken, pinto beans, green chiles, 1 tsp salt, pepper, garlic powder, cumin and chile powder. Gently stir to combine, being sure to not smash the beans. Cook until beans are heated through, stirring occasionally, about 5 minutes.
Serve chicken in tacos shells with tacos toppings. We've also used fresh flour tortillas.
I can't remember where I found this recipe but it is a good one.
- 1 1/2 cups self-rising flour**
- 1 1/4 cups all-purpose flour
- 1 cup (2 sticks) unsalted butter, softened
- 2 cups sugar
- 4 large eggs, at room temperature
- 1 cup milk
- 1 teaspoon vanilla
**I don't ever have self-rising flour when I make this recipe. Instead I substitute
1 1/2 cups flour, 2 1/4 tsp baking powder and 3/4 tsp. salt .
Sift together and you are good to go! and obviously still use the additional 1 1/4 cups flour called for.
Preheat oven to 350 degrees F.
Line 2 (1/2 cup-12 capacity) muffin tins with cupcake papers.
In a small bowl, combine the flours. Set aside.
In a large bowl, on the medium speed of an electric mixer, cream the butter until smooth.
Add the sugar gradually and beat until fluffy, about 3 minutes.
Add the eggs, 1 at a time, beating well after each addition.
Add the dry ingredients in 3 parts, alternating with the milk and vanilla.
With each addition, beat until the ingredients are incorporated but do not over beat. Using a rubber spatula, scrape down the batter in the bowl to make sure the ingredients are well blended.
Spoon the batter into the cupcake liners, filling them about 3/4 full.
Bake for 20 to 25 minutes, or until a cake tester inserted into the center of the cupcake comes out clean.
Cool the cupcakes in tins for 15 minutes. Remove from the tins and cool completely on a wire rack before icing
and use this icing recipe--yes! it does make a difference!
3 1/2 cups powdered sugar
1 tsp milk
1 tsp vanilla
1/4 tsp salt
In a bowl combine butter, sugar and salt.
Beat till blended.
Add the milk and vanilla and beat for an additional 3 to 5 minutes or until smooth and creamy.
- 1/2 cup brown sugar
- 1/2 cup oil
- 1/2 cup honey
- 1 tsp. cinnamon
- 2 tsp. vanilla
- 7 cups oats ( use old fashioned, NOT quick cooking)
- Mix brown sugar, oil, and honey in a small saucepan. Bring to a low boil.
- Remove from heat. Stir in cinnamon and vanilla.
- Pour over oats in a large bowl. Stir until well coated.
- Spread oats in a 9×13 pan. Bake at 375° for 10 minutes.
- Take out and stir.
- Return pan to oven. Turn oven off.
- Go to bed. Wake up to a delicious, cinnamon-y scent wafting through your kitchen!
- 1/4 cup grated onion
- 2 Tbsp olive oil
- 1lb uncooked medium shrimp, peeled and deveined
- 1 4oz can crab meat
- 1 4 oz can chopped green chilies
- 1/4 tsp chili powder
- 1/4 tsp salt
- 1/4 ground cumin
- 1 8oz pkg Philadelphia cream cheese, cubed
- 8 flour tortillas
- 1 1/2 cup chunky salsa
- 9 0z shredded monterey Jack cheese
In a large skillet, saute onions in oil until tender.
Add Shrimp, green chilies,chili powder,cumin, salt.
Cook until shrimp turns pink.
Stir in cubes cream cheese until melted.
Turn off pan.
Grease 13 by 9 baking dish
Put 1/3 shrimp mixture down in center of tortilla
Top with some crab, and monterey jack cheese
Roll up and put seam side down.
Top with salsa, sprinkle monterey jack cheese
Yield: 4 medium sized Calzones.
1 pkg. active dry yeast
1 c. warm water
1 tsp. granulated sugar
1 TB olive oil
1 tsp salt
2 1/2 c. all-purpose flour
To make dough, proof yeast, then add oil & salt. Mix in 1 c. flour till smooth. Gradually add in rest of flour. Knead for 5 mins. Lay dough in bowl containing 1 tsp olive oil, flip dough, cover, & let rise for 40 mins or until almost doubled. Preheat oven to 375 degrees. When dough is ready, punch it down and separate into 4 equal parts. Roll out into thin circles on lightly floured surface. Fill calzone dough with desired filling by using just 1/2 of the circle and folding over. Secure edges by pressing a fork down.
Then- brush the top LIGHTLY with olive oil or egg white (whichever you prefer), and place on cookie sheet(lightly greased) or cooking stone(my personal preference). Make sure to stick a fork in the top- it tends to help it not explode.
Bake at 375 degrees for 30 mins- cookie sheet or 20 mins- cooking stone. serve hot.
Filling- Tyson is obsessed with Hawaiian pizza, so that is what I did for the filling when I made it. I added lots of cheese, pineapple, and ham. I think it's better to have pizza sauce on the side for dipping. I definitely prefer the dipping to a soggy calzone!
- 2 (8 ounce)boneless skinless chicken breasts, grilled
- 3 tablespoons butter
- 20 medium raw shrimp, peeled, tail removed, and cleaned
- 1 cup fresh button mushroom, cleaned and sliced
- 1 cup green onions, sliced
- 1 cup sun-dried tomato, sliced
- salt and pepper, to taste
- 3 cups heavy cream
- 1/2 cup romano cheese, grated
- 1 teaspoons cayenne pepper
- 16 ounces dry penne pasta
Directions:Prep Time: 15 mins
Total Time: 35 mins
- Season and grill the chicken breasts until done. Cool and slice into bite sized pieces.
- Add butter to a large sauté pan on medium heat.
- Once butter is melted, add the shrimp, sliced chicken, mushrooms, sun-dried tomatoes, salt and pepper.
- Saute mixture until shrimp and mushrooms are cooked.
- Add the cream, Romano cheese and cayenne pepper. Let cream reduce by half while stirring frequently.
- Meanwhile, cook pasta al dente according to package directions; drain excess water.
- Toss cooked pasta with contents of sauté pan. Serve.