We made this last night and it was so good and fairly easy. I got the recipe from www.mykitchencafe.blogspot.com
Chicken:
3-4 boneless, skinless chicken breasts
Salt and pepper
1 cup cornstarch
2 eggs, beaten
1/4 cup canola oil
Cut boneless chicken breasts into chunks. Season with salt and pepper. Dip chicken in cornstarch and then in egg. Fry in a little oil until brown but not cooked through. Place in a single layer in a baking dish. Mix sauce ingredients (below) together and pour over chicken.
Sauce:
¾ cup sugar
4 tablespoons ketchup
½ cup vinegar
1 tablespoon soy sauce
1 teaspoon garlic salt
Bake for one hour at 325 degrees. Turn chicken every 15 minutes. If you like extra sauce, make another batch of sauce and bring it to a boil on the stovetop. Stir constantly and let cook over medium heat until thickened and reduced - about 6-8 minutes
***We adapted a bit by using teriyaki sauce instead of soy sauce because we ran out but it was still very good. Also, next time I think I will cut down on the vinegar - maybe just a tad, bake the chicken without the sauce so it's more crunchy, and definitley make a double batch of sauce. Delicious!
Thursday, February 25, 2010
Thursday, January 14, 2010
Saucy Chicken with Mushrooms - Kathy Jano
3 Chicken Breasts (boneless)
1 Can of Cream of Chicken Soup
1/2 C. Cooking wine
1 Can Mushrooms
2 T Butter (Melted) or Olive Oil
1 t Woschetshire
1 t Rosemary
1/4 t Garlic Powder
I actually didn't put the garlic in because I forgot, but I don't think it was missed.
Cook in the crockpot for 4-5 hours on high.
1 Can of Cream of Chicken Soup
1/2 C. Cooking wine
1 Can Mushrooms
2 T Butter (Melted) or Olive Oil
1 t Woschetshire
1 t Rosemary
1/4 t Garlic Powder
I actually didn't put the garlic in because I forgot, but I don't think it was missed.
Cook in the crockpot for 4-5 hours on high.
Saturday, January 9, 2010
Costa Vida Sweet Pork - Linda Day
1 pork loin ... seasoned to taste. I use Nature Seasons seasoning salt and sprinkle liberally. Same with garlic salt. I then give the pork a little massage to rub the seasonings into the loin. Place in crock-pot and cook on low for 4-5 hrs. Add the sweet sauce and cook for a couple more hours. Then shred the pork.
Sweet Sauce ...
1 (12 oz) can coca-cola (I use diet/decaffeinated to cut sugar and free my conscience)
1 cup ketchup
1/2 - 1 cup br. sugar (I used Splenda br. sugar, and I think 1/4 cup is better to my taste, but used 1/2 cup at the luncheon. It is supposed to be sweet. It is not a barbecue sauce wanna-be.)
Now, serve this with tortillas, cheese, shredded lettuce, ch. onions, ch. tomatoes, black beans - well-drained, corn niblets - also well-drained. You can add olives, etc. if you like.
And then top with this Elixer :
Costa Vida Creamy Tomatillo Dressing ...
1 16 oz jar of mild salsa verde. (This is the green kind in the Mexican food aisle.)
1 cup Hidden Valley Ranch dressing
1/2-1 bunch cilantro
pinch of garlic salt
1/4 tsp (or more) tabasco
Whirl in blender, and refridge for a couple of hours before using to give ingredients a chance to "marry". Better with time, so make the whole recipe even though you only drizzle it over the tacos. Makes a good salad dressing, a good drizzle on nachos, over a bowl of chili, over enchiladas. Or you can just drink it with a straw !
Sweet Sauce ...
1 (12 oz) can coca-cola (I use diet/decaffeinated to cut sugar and free my conscience)
1 cup ketchup
1/2 - 1 cup br. sugar (I used Splenda br. sugar, and I think 1/4 cup is better to my taste, but used 1/2 cup at the luncheon. It is supposed to be sweet. It is not a barbecue sauce wanna-be.)
Now, serve this with tortillas, cheese, shredded lettuce, ch. onions, ch. tomatoes, black beans - well-drained, corn niblets - also well-drained. You can add olives, etc. if you like.
And then top with this Elixer :
Costa Vida Creamy Tomatillo Dressing ...
1 16 oz jar of mild salsa verde. (This is the green kind in the Mexican food aisle.)
1 cup Hidden Valley Ranch dressing
1/2-1 bunch cilantro
pinch of garlic salt
1/4 tsp (or more) tabasco
Whirl in blender, and refridge for a couple of hours before using to give ingredients a chance to "marry". Better with time, so make the whole recipe even though you only drizzle it over the tacos. Makes a good salad dressing, a good drizzle on nachos, over a bowl of chili, over enchiladas. Or you can just drink it with a straw !
Friday, November 13, 2009
Praline Sweet Potatoes - Michelle Dalton
4 medium sweet potatoes or yams (1-1/2 pounds)
1/2 to 3/4 cup granulated sugar
1/4 cup butter, melted
1/4 teaspoon salt
1/2 cup evaporated milk
2 beaten eggs
1/4 cup packed brown sugar
2 tablespoons all-purpose flour
1 tablespoon butter, melted and cooled slightly
1/4 cup chopped pecans
1. Wash and peel potatoes; cut into quarters. Cook in enough boiling, lightly salted water to cover for 25 to 30 minutes or until tender; drain well.
2. Grease 8x8x2-inch baking dish. In a large mixing bowl, beat sweet potatoes with an electric mixer on low sped until smooth. Beat in the sugar, the 1/4 cup melted butter, and salt until well combined. Add milk and eggs. Beat until just combined. Spread in baking dish.
3. For topping: In a small mixing bowl, combine brown sugar, flour, and 1 tablespoon melted butter. Stir in pecans. Sprinkle topping over the potato mixture. Bake in a 350 degree F oven 30 minutes or until set. Makes 6 servings.
1/2 to 3/4 cup granulated sugar
1/4 cup butter, melted
1/4 teaspoon salt
1/2 cup evaporated milk
2 beaten eggs
1/4 cup packed brown sugar
2 tablespoons all-purpose flour
1 tablespoon butter, melted and cooled slightly
1/4 cup chopped pecans
1. Wash and peel potatoes; cut into quarters. Cook in enough boiling, lightly salted water to cover for 25 to 30 minutes or until tender; drain well.
2. Grease 8x8x2-inch baking dish. In a large mixing bowl, beat sweet potatoes with an electric mixer on low sped until smooth. Beat in the sugar, the 1/4 cup melted butter, and salt until well combined. Add milk and eggs. Beat until just combined. Spread in baking dish.
3. For topping: In a small mixing bowl, combine brown sugar, flour, and 1 tablespoon melted butter. Stir in pecans. Sprinkle topping over the potato mixture. Bake in a 350 degree F oven 30 minutes or until set. Makes 6 servings.
Saturday, October 17, 2009
Tortellini Bake
We cut this recipe in half and ended up eating the ENTIRE pan! It was really good.
16 ounce package of cheese tortellini
1 tablespoon oil
2 cups (about 2 chicken breasts) chicken cut up into bite size pieces
3 green onions finely chopped, white and green parts
2 tablespoons flour
8 ounces (1 cup) chicken broth
8 ounces sliced fresh mushrooms
3/4 cup sour cream
8 oz (2 cups) shredded Monterey jack cheese
Bring a large pot of water to a boil and cook the tortellini for 2-3 minutes. Drain and set aside.
Heat the oil in a large non-stick skillet over medium heat. Brown the chicken for 1-2minutes and add the fresh mushrooms and green onions, cooking until chicken is done and mushrooms are golden brown. Sprinkle flour over mixture and stir to combine. Cook for 1-2 minutes. Add chicken broth and stir until thickened. Mix in sour cream until mixture is creamy and slightly thickened.
Spray a 9X13 pan with cooking spray. Pour tortellini in bottom of 9X13 pan. Sprinkle half the cheese over tortellini. Put cooked chicken/sauce mixture on top and sprinkle remaining cheese over the top.
Bake covered with tin foil at 350 for 30 minutes, uncover and bake for additional 15 minutes until bubbly and golden brown around the edges.
16 ounce package of cheese tortellini
1 tablespoon oil
2 cups (about 2 chicken breasts) chicken cut up into bite size pieces
3 green onions finely chopped, white and green parts
2 tablespoons flour
8 ounces (1 cup) chicken broth
8 ounces sliced fresh mushrooms
3/4 cup sour cream
8 oz (2 cups) shredded Monterey jack cheese
Bring a large pot of water to a boil and cook the tortellini for 2-3 minutes. Drain and set aside.
Heat the oil in a large non-stick skillet over medium heat. Brown the chicken for 1-2minutes and add the fresh mushrooms and green onions, cooking until chicken is done and mushrooms are golden brown. Sprinkle flour over mixture and stir to combine. Cook for 1-2 minutes. Add chicken broth and stir until thickened. Mix in sour cream until mixture is creamy and slightly thickened.
Spray a 9X13 pan with cooking spray. Pour tortellini in bottom of 9X13 pan. Sprinkle half the cheese over tortellini. Put cooked chicken/sauce mixture on top and sprinkle remaining cheese over the top.
Bake covered with tin foil at 350 for 30 minutes, uncover and bake for additional 15 minutes until bubbly and golden brown around the edges.
Thursday, October 15, 2009
Pumpkin Cake - Rosemary Lyman
2 C Flour
1 1/2 C Sugar
2 t Cinnamon
1/4 t Cloves
1/4 t Nutmeg
1 t Baking Soda
2 t Baking Powder
1/4 t Salt
Combine this in a bowl and then add
4 Eggs
1 C Oil
1 16 oz Can of Pumpkin
Mix well pour onto a sheet cake pan (cookie sheet).
Bake at 350 for 25-30 minutes.
1 1/2 C Sugar
2 t Cinnamon
1/4 t Cloves
1/4 t Nutmeg
1 t Baking Soda
2 t Baking Powder
1/4 t Salt
Combine this in a bowl and then add
4 Eggs
1 C Oil
1 16 oz Can of Pumpkin
Mix well pour onto a sheet cake pan (cookie sheet).
Bake at 350 for 25-30 minutes.
Friday, October 9, 2009
Spaghetti Pie - Michelle Dalton
Whole wheat spaghetti
1/2 pound ground beef
1/4 cup broccoli puree
¼ cup spinach puree
1/4 cup carrot puree
1 large egg white
2 tablespoons grated parmesan
2 cloves garlic chopped
2 cups bottled tomato or spaghetti sauce
1 cup lowfat cottage cheese
1/2 t salt
1/4 t pepper
1 cup shredded mozzarella
1. Preheat oven to 350F. Coat a 9 inch pie plate with cooking spray
2. Bring a large pot of salted water to a boil, add the pasta and cook until al dente. Drain in a colander (Skip this step if you have leftover pasta)
3. In a small bow, mix the ground beef with the broccoli puree, egg white, parmesan and garlic. Form the mixture into 1/2 inch balls
4. In a large bowl, stir the cooked pasta, tomato sauce, cottage cheese, carrot and spinach purees, and salt and pepper. Spoon the mixture into the pie plate and smooth the top. Scatter meatballs on top and sprinkle with mozzarella. Bake, uncovered until the center is firm and the cheese is bubbly, 25 – 30 minutes.
Note: the basic recipe is from the book Deceptively Delicious by Jessica Seinfeld, but some of the things in here are my adaptations.
1/2 pound ground beef
1/4 cup broccoli puree
¼ cup spinach puree
1/4 cup carrot puree
1 large egg white
2 tablespoons grated parmesan
2 cloves garlic chopped
2 cups bottled tomato or spaghetti sauce
1 cup lowfat cottage cheese
1/2 t salt
1/4 t pepper
1 cup shredded mozzarella
1. Preheat oven to 350F. Coat a 9 inch pie plate with cooking spray
2. Bring a large pot of salted water to a boil, add the pasta and cook until al dente. Drain in a colander (Skip this step if you have leftover pasta)
3. In a small bow, mix the ground beef with the broccoli puree, egg white, parmesan and garlic. Form the mixture into 1/2 inch balls
4. In a large bowl, stir the cooked pasta, tomato sauce, cottage cheese, carrot and spinach purees, and salt and pepper. Spoon the mixture into the pie plate and smooth the top. Scatter meatballs on top and sprinkle with mozzarella. Bake, uncovered until the center is firm and the cheese is bubbly, 25 – 30 minutes.
Note: the basic recipe is from the book Deceptively Delicious by Jessica Seinfeld, but some of the things in here are my adaptations.
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