I'll share my recipes, if you'll share yours June 20, 2010

13 years ago

Jalapeno Lime Chicken

LifeÂs Ambrosia

Serves 4 Â 6

You will need:

Â 1 whole fryer chicken cut into 8 pieces

Â kosher salt and fresh cracked pepper

Â 1 jalapeno, chopped

Â 2 cloves garlic, minced

Â 2 teaspoons honey

Â 2 tablespoons olive oil

Â juice from 1 lime

1. Preheat oven to 400 degrees.

2. Rinse and pat dry the chicken. Sprinkle with salt and pepper. Place on a baking sheet.

3. Combine jalapeno, garlic, honey, olive oil and lime juice in a food processor. Process for about 30 seconds or until jalapenos are chopped fine.

4. Brush jalapeno lime mixture over the top of the chicken.

5. Bake in preheated oven for 45 Â 60 minutes or until chicken is cooked through. If the skin starts to brown too much tent some foil over the top.

6. Transfer to a serving platter. Serve

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Comments (3)

Jasdip
13 years ago
Chicken and Vegetable Rotini

1 tbsp vegetable oil
1 lb boneless chicken breasts, cut into chunks
1 can cream of celery soup
2 1/4 cups water
2 cups fresh or frozen cut-up vegetables (green and red peppers, broccoli, onions, etc)
1/2 tsp dried basil leaves, crushed
2 cups uncooked rotini pasta

Heat oil in large skillet over medium-high heat. Add chicken and stir-fry until cooked through.

Stir in mixture of soup, water, vegetables and basil, heat to a boil, stirring often. Stir in pasta. Cook at a gentle boil until pasta is tender, stirring often; 15 minutes.

Serve with parmesan cheese.
Marilyn Sue McClintock
13 years ago
Veggie Pizza

Prep Time: 5 Minutes Ready In: 1 Hour 30 Minutes
Cook Time: 15 Minutes Servings: 24

Ingredients:
2 (8 ounce) package
refrigerated crescent rolls
2 (8 ounce) package
cream cheese, softened
1 cup Mayo
1 (1 ounce) package
Ranch-style dressing mix
2 carrots, finely chopped
1/2 cup chopped red bell
peppers
1/2 cup chopped green bell
pepper
1/2 cup fresh broccoli,
chopped
1/2 cup chopped green
onions
Bacon Bits
Shredded Cheddar or Colby Cheese
Directions:
1. Preheat oven to 375 degrees F (190 degrees C).
2. Roll out crescent rolls onto a large non-stick baking sheet. Stretch and flatten to form a single rectangular shape on the baking sheet. Bake 11 to 13 minutes in the preheated oven, or until golden brown. Allow to cool.
3. Place cream cheese in a medium bowl. Mix cream cheese with 1/2 of the ranch dressing mix. Adjust the amount of dressing mix to taste. Spread the mixture over the cooled crust. Arrange carrots, red bell pepper, broccoli and green onions. Put Bacon Bits and shredded cheese on top. Chill in the refrigerator approximately 1 hour. Cut into bite-size squares to serve.

Sue
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I'll share my recipes, if you'll share yours June 9, 2010
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The touch of the vanilla in these chops is very interesting. It really makes the recipe. Whiskey-Glazed Pork Chops 1/2 cup sour mash or bourbon whiskey 1/2 cup apple cider 2 tablespoons light brown sugar 1 tablespoon Dijon mustard 1/8 teaspoon cayenne pepper 1/2 teaspoon vanilla extract 4 teaspoons cider vinegar 4 bone-in center-cut pork chops, about 1 inch thick I used boneless chops 2 teaspoons vegetable oil Salt and pepper 1 tablespoon unsalted butter 1. Whisk the whiskey or bourbon, cider, brown sugar, mustard, cayenne, vanilla, and 2 teaspoons of the vinegar together in a medium bowl. Transfer 1/4 cup of the whiskey mixture to a gallon-sized zipper-lock plastic bag, add the pork chops, press the air out of the bag, and seal. Turn the bag to coat the chops with the marinade and refrigerate for 1 to 2 hours. Reserve the remaining whiskey mixture. 2. Remove the chops from the bag, pat dry with paper towels, and discard the marinade. Heat the oil in a large skillet over medium high heat until just beginning to smoke. Season the chops with salt and pepper and cook until well browned on both sides and a peek into the thickest part of a chop using a paring knife reveals still-pink meat 1/4 inch from the surface, 3 to 4 minutes per side. Transfer the chops to a plate and cover tightly with foil. 3. Add the reserved whiskey mixture to the skillet and bring to a boil, scraping up any browned bits with a wooden spoon. Cook until reduced to a thick glaze, 3 to 5 minutes. Reduce the heat to medium-low and, holding on to the chops, tip the plate to add any accumulated juices back to the skillet. Add the remaining 2 teaspoons vinegar, whisk in the butter, and simmer the glaze until thick and sticky, 2 to 3 minutes. Remove the pan from the heat. 4. Return the chops to the skillet and let rest in the pan until the sauce clings to the chops, turning them occasionally to coat both sides, and a peek into the thickest part of the pork chop using a pairing knife shows completely cooked meat (145ÂºF on an instant-read thermometer), about 5 minutes. Transfer the chops to a platter and spoon the sauce over the meat. Serve.
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I'll share my recipes, if you'll share yours June 27, 2010
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I only make this cake for VERY special occasions...but if we were all together, it would be a VERY special occasion! :) Red Velvet Cake (CarynÂs birthday cake, grandmothers recipe) Â½ cup shortening 2-1/4 cup flour 1-1/2 cup sugar 1 cup buttermilk 2 eggs Â¾ tsp. salt 3 T. cocoa 1 tsp. vinegar 2-1oz bottles red food coloring (I use 1) 1 tsp. Soda Make a paste of coloring and cocoa in small bowl-set aside. In mixing bowl, cream shortening and sugar; add eggs and vanilla and cream until fluffy. Alternating add buttermilk and flour. Fold in cocoa mixture. Mix together vinegar, soda and salt in cup, mix immediately into batter. Pour into prepared layer pans (2-9"). Bake 25-30 minutes in 350 degree oven. Cool cake and FROST with: Combine 5 Tbls. Flour and 1 cup milk. Cook until thick. Cool until cold and beat until creamy and fluffyÂDo not under beatÂ Combine 1 cup powdered sugar, 1 cup butter and 1 t. vanilla. Beat until sugar is dissolved. Combine the two mixtures-being careful not to over beat
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I'll share my recipes, if you'll share yours June 18, 2010
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Quinoa Tabbouleh Makes about 7 cups, enough for 4-6 people 1 cup dry quinoa 1/2 red onion 2 medium tomatoes 2 cloves garlic 1 bunch parsley (about 2 cups) 1 bunch mint (about 1/2 cup) 8 ounces feta 1/4 cup good extra-virgin olive oil 2 Tablespoons lemon juice extra lemon juice to taste salt to taste Rinse the quinoa under cool water. Bring 2 cups of water to a boil in a medium sauce pan. Add the quinoa and 1/2 teaspoon of salt. Turn down the heat to medium-low, cover, and cook until the quinoa is fluffy and chewy, about 20 minutes. Meanwhile, dice the half a red onion and put it in a bowl covered with water and a pinch of salt to soak. Cut the tomatoes in quarters and squeeze out the seeds. Dice the remaining tomato flesh into small pieces. Finely mince the garlic, parsley, and mint. Empty the quinoa into a large bowl and allow it to cool almost to room temperature. This will help the vinaigrette coat everything without the quinoa absorbing too much of it. The quinoa should feel just barely warm to the touch. You can speed this process by spreading the quinoa into a thin layer and stirring it occasionally. Once it has cooled, whisk together the olive oil, lemon juice, and a healthy pinch of salt. Pour it over the quinoa and stir until the grains are evenly coated. Add the onions, tomatoes, garlic, parsley, and mint, and stir to combine. Crumble the feta over the top and gently stir it in as well. Taste the salad and add more lemon juice or salt as desired. Serve room temperature or cold. The salad is even better the next day once the flavors have had a chance to mingle. Serve it on its own as a side dish or with wedges of pita bread as a light appetizer.
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i'll share my recipes, if you'll share yours June 23, 2010
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Salmon Burgers with Herb Aioli 2 small cloves garlic Kosher salt 1-1/2 cups mayonnaise 1/3 cup finely chopped fresh chives 2 Tbs. finely chopped fresh dill 1-1/2 Tbs. Dijon mustard 1 Tbs. fresh lemon juice 1/8 tsp. cayenne Freshly ground black pepper 5 brioche or hamburger buns, 1 cut into large cubes, the other 4 split 1 lb. skinless salmon fillets, preferably wild, pin bones removed, cut into 1-inch pieces (about 2 cups) 2 oz. (4 Tbs.) unsalted butter Chop the garlic. Using the flat side of a chefÂs knife, mash the garlic to a paste with a pinch of salt. Transfer the garlic paste to a small bowl and stir in the mayonnaise, chives, dill, mustard, lemon juice, cayenne, 1/4 tsp. pepper, and salt to taste. Set the aÃ¯oli aside. In a food processor, pulse the cubed bun into crumbs. Set aside 1/2 cup of the crumbs and save the rest for another use. Pulse the salmon until coarsely chopped, about 5 pulses. Transfer the salmon to a medium bowl and stir in 3/4 cup of the aÃ¯oli, the reserved breadcrumbs, 1/4 tsp. salt, and 1/8 tsp. pepper. Shape into four 1-inch-thick patties. Heat 2 Tbs. of the butter in a 12-inch nonstick skillet over medium-high heat. When melted and hot (but not smoking or brown), add the patties and cook until they are firm and each side is crisp and golden-brown, 3 to 5 minutes per side. Meanwhile, position a rack 6 inches from the broiler and heat the broiler on high. Melt the remaining 2 Tbs. butter in a microwave or on the stovetop. Brush it on the insides of the split buns. Put the buns on a baking sheet, butter side up, and toast under the broiler until light golden brown, 1 to 2 minutes. Serve the burgers on the buns, spread with the remaining aÃ¯oli.
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glenda_al
13 years ago
cheddar and scallion bread

8 ounces sharp cheddar cheese, shredded or coarsely grated
6 ounces butter, at room temperature
4 scallions, finely chopped
2 cloves garlic, chopped
Kosher salt and freshly ground black pepper
1 (1 pound) loaf ciabatta bread, cut in half horizontally
Directions
Place an oven rack in the center of the oven. Preheat the oven to 400 degrees F.

In a food processor, combine the cheese and butter. Process until the mixture is smooth. Add the scallions and pulse until combined. Season with salt and pepper, to taste. Spread the cheese mixture on the cut sides of the bread. Place on a baking sheet and bake for 10 to 12 minutes until golden.

Using a serrated knife, cut the bread into 1-inch thick slices and serve

I'll share my recipes, if you'll share yours June 20, 2010

Comments (3)

Jasdip

Marilyn Sue McClintock

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glenda_al

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