so i have never been ambitious enough to ever post on here... but one day i was making these AMAZING sandwiches (which i thought of myself) and i actually took pictures. :) go me!
what you need:
cut the mozzarella, apple, tomato, and avocado all into thick slices. Next, toast the bread and then assemble... and there you have an AMAZING sandwich. :)
In a bowl combine:
Bag of spinach or you can use romaine (or use both!)
sugared almonds (optional)
1/2 cup of sugar
1 cup of olive oil
1/3 cup of white or rice vinegar
1 1/2 tsp. dry mustard
1/2 tsp salt
1 tbsp poppy seeds (this can be optional!)
and some of the red onion chopped
add all of the ingredients into a processor or I use my blender and mix it together.
It is so good and I have been using it with the Parmesan Chicken dish instead of the lemon vinaigrette salad. A very nice fresh and light summer salad. I have cut the dressing recipe in half before . It just depends on how much of the salad you want to make.
4 to 6 boneless, skinless chicken breasts
1 cup of flour
1 tsp. of salt
1/2 tsp of ground black pepper
2 extra large eggs
1 tbsp. of water
1 1/4 cups of seasoned dry bread crumbs
1/2 cup of freshly grated parmesan cheese, plus extra for serving
good olive oil
salad greens for 6, washed and spun dry
Recipe for a Lemon Vinaigrette:
1/4 cup freshly squeezed lemon juice (2 lemons)
1/2 cup good olive oil
1/2 teaspoon salt
Pound the chicken breasts until they are 1/4 inch thick. You can use either a meat mallet or a rolling pin.
Combine the flour, salt and pepper on a dinner plate. On a second plate, beat the eggs with 1 tablespoon of water. On a third plate, combine the bread crumbs and 1/2 cup of grated parmesan. Coat the chicken breasts on both sides with the flour mixture, then dip both sides into the egg mixture and dredge both sides in the bread crumb mixture, pressing lightly.
Heat 1 tablespoon of butter and 1 tablespoon of olive oil in a large saute pan and cook 2 or 3 chicken breasts on medium-low heat for 2 to 3 minutes on each side, until cooked through. Add more butter and oil and cook the rest of the chicken. Toss the salad greens with lemon vinaigrette. Place a mound of salad on each HOT chicken breast. Serve with extra grated parmesan.
**I also cut the chicken breasts in half before I coat them with the mixtures. They seem to cook more evenly that way. Also, if you happen to use plain bread crumbs (as I have!) add some italian seasoning to the flour mixture.**
1 cup sour cream
A few spoonfuls brown sugar
A couple of teaspoons cinnamon (to taste)
Stir to combine and enjoy.
You Will Need:
3-4 chicken breasts, cooked and shredded
1 can cream of chicken soup
Milk (enough to fill soup can 1 time)
1 small can green chilis
A whole heap of grated cheddar cheese.
Preheat oven to 350.
Mix chicken, soup, milk, chilis and half the cheese. Spoon mixture into tortillas, roll them up and stick them in a 9x13 pan. Pour remaining mixture over the enchiladas and cover with the rest of the cheese. Bake for 30 minutes or until cheese is melted and bubbly. Makes up to 10 enchiladas.
*This can also be adjusted so that you can make more or less. When I make it for us I only make about 5 and put them in a 9x9 pan. Be sure to spray the pan so they don't stick!
Brown and Wild Rice Italian Chicken Salad
2 Cups uncooked brown rice
8 oz cooked wild rice (I get it precooked at Trader Joes)
1 ½ Cups cooked shredded chicken breast
3.5 oz package of crumbled feta cheese
10 oz package of grape tomatoes, quartered
10 fresh basil leaves, thinly sliced
½ Cup-3/4 Cup Italian Dressing (I used Ken's Italian)
Pinch of salt and pepper
Fresh Baby Spinach leaves
1. Cook brown rice according to package directions (use rice cooker, if available, much quicker). Let cool or refrigerate. Once cool, place all ingredients except spinach, into a large bowl. Lightly toss to coat. Season with a pinch of salt and pepper to taste and serve over a bed of fresh baby spinach leaves. Drizzle top with additional dressing if desired. Serve cold.
Preparation Time: 30 minutes
2 small onions, thickly sliced and separated into rings
3—4 tablespoons olive oil
2 lbs. boneless pork loin, cut in to 1-inch cubes
1 teaspoon salt
3 tablespoons vinegar
¼ cup brown sugar
Hot cooked rice
- Sauté onions in 2 tablespoons oil in large skillet over medium heat. When tender and lightly browned, push to outside edges, stirring occasionally.
- Into middle of skillet add 1 tablespoon of oil and pork cubes (this may need to be done in batches). Sprinkle with salt and sauté until browned on all sides and loses pink color inside (about 3-4 minutes).
- Watch onions so that they don’t burn, but they should become quite dark. Stir in brown sugar and vinegar, heat to boiling over high heat, stirring until brown sugar dissolves and mixture thickens. Onions will look almost burnt, but will be tender, caramelized and delicious. Serve over rice.
I love this. Ryan doesn't care. It is incredibly easy (maybe that's partly why I love it so much!)
Allison Tiek’s Party Rice
Time: 30 minutes
1 10 ounce package of Saffron Yellow Rice
1 can black beans
8 ounces fresh salsa
2 chicken breasts
1 bag of tortilla chips
- Cook rice according to package directions. While rice is steaming, cook chicken. Shred chicken; add black beans, salsa and chicken.
- Eat with chips.
Sorry that all of these recipes are showing up funny. I'm currently typing up all of my recipes and organizing them in to a book of my own and when I copy and paste them they come out chaotic. I don't know how to correct it.
These are amazing. Because they are so time consuming, this is a birthday dinner item. It is also the husband's favorite. That and fettuccine alfredo which is ultimately, the easiest dinner you can make. Also the most unhealthy (you know, more cream).
Chicken Enchiladas with Red Sauce
Sauce and Filling:
1 ½ tablespoons vegetable or corn oil
1 medium onion, chopped fine (about 1 cup)
3 medium garlic cloves, minced (about 1 tablespoon)
3 tablespoons chili powder
2 teaspoons ground coriander
2 teaspoons ground cumin
½ teaspoon salt
2 teaspoons sugar
12 ounces chicken, cut into thin strips
2 cans tomato sauce (8 ounces each)
½ cup coarsely chopped fresh cilantro leaves
1 can (4 ounces) pickled jalapenos, drained and chopped
8 ounces sharp cheddar cheese, grated (about 2 cups)
Tortillas and Toppings:
10 six-inch corn tortillas
Vegetable or corn oil cooking spray
3 ounces grated sharp cheddar cheese (3/4 cup)
¾ cup sour cream
1 avocado, diced
5 romaine lettuce leaves, shredded
- Heat oil in medium saucepan over medium-high heat until hot and simmering but not smoking, about 2 minutes. Add onion and cook, stirring occasionally, until softened and beginning to brown, about 5 minutes. Add garlic, chili powder, coriander, cumin, salt and sugar; cook, stirring constantly, until fragrant, about 30 seconds. Add chicken and cook, stirring constantly, until coated with spices, about 30 seconds. Add tomato sauce and ¾ cup water; stir to separate chicken pieces. Bring to simmer, then reduce heat to medium-low; simmer uncovered, stirring occasionally, until chicken is cooked and flavors have melded, about 8 minutes. Pour mixture through medium-mesh strainer into medium bowl, pressing on chicken and onions to extract as much sauce as possible; set sauce aside. Transfer chicken mixture to large plate; freeze for 10 minutes to cool, then combine with cilantro, jalapenos, and cheese in medium bowl and set aside.
- Adjust oven racks to upper- and lower-middle positions and heat oven to 300 degrees.
- TO ASSEMBLE: Smear entire bottom of 13 by 9-inch baking dish with ¾ cup chili sauce.
- Place tortillas on two baking sheets. Spray both sides lightly with cooking spray. Bake until tortillas are soft and pliable, about 4 minutes.
- Place warm tortillas on countertop. Increase oven temperature to 400 degrees. Place 1/3 cup filling down center of each tortilla.
- Roll each tortilla tightly by hand and place in baking dish, side-by-side, seam-side down.
- Pour remaining chili sauce over top of enchiladas. Use back of spoon to spread sauce so it coats top of each tortilla.
- Sprinkle ¾ cup of grated cheese down the center of the enchiladas.
- Cover baking dish with foil. Bake enchiladas on lower-middle rack until heated through and cheese is melted, 20 to 25 minutes. Uncover and serve immediately, passing sour cream, avocado, lettuce and lime wedges separately.
Light vegetable oil cooking spray
6 chicken drumsticks, skin removed
3 whole chicken breasts, halved and skin removed
3 1/2 cups ice water
1 cup plain nonfat yogurt
FOR THE BREADING
1 cup dried Italian bread crumbs
1 cup all-purpose flour
1 tablespoon Old Bay seasoning
1/2 teaspoon garlic powder
1/2 teaspoon Creole seasoning
1/8 teaspoon freshly ground black pepper
Dash cayenne pepper
1/2 teaspoon dried thyme
1/2 teaspoon dried basil
1/2 teaspoon dried oregano
Preheat the oven to 400 degrees.
Coat a baking sheet with 3 sprays of the vegetable oil.
Put the chicken in a large bowl with the ice water. Put the yogurt in a medium bowl. Set both bowls aside.
Toss all the breading ingredients into a large, tightly-sealing plastic bags. Seal and shake well to mix.
Remove two pieces of chicken from the ice water. Roll each piece in the yogurt. Put the chicken in the plastic bag, reseal and shake to coat thoroughly. Transfer the breaded chicken to the prepared baking sheet. Repeat the process until all 12 pieces are breaded. Spray the chicken lightly with the vegetable oil.
place the baking sheet on the bottom shelf of the oven and bake for one hour, turning the pieces every 20 minutes to allow even browning.
Serve hot or at room temperature.
Wendy Says: I love serving this with baked or roasted sweet potatoes. Serious yum.
Salad greens; we usually just get a bagged salad
Veggies; tomato, cucumber, carrots, etc. (whatever you like)
Grated cheddar cheese
About a half pound of cooked ground beef.
Dorritos cheddar chips.
Combine all the ingredients in a big salad bowl, breaking up the chips on top. Serve with Ranch dressing.
There's a debate in the Jarman family as to whether or not you combine everything in one bowl or if you let people build their own salad, but I have it on authority from Mama Jarman herself that it should all be combined in one bowl.
1 bottle (26 oz) barbecue sauce
6 slices bacon
6 slices Swiss cheese
1 teaspoon low-sodium soy sauce
1 2-inch piece ginger root, peeled
1 garlic clove
2 large eggs, lightly beaten
1 green onion, thinly sliced
In a large pot, combine stock and soy sauce. Grate in ginger and garlic, stir. Bring to a boil. Let boil 4 or 5 minutes, then reduce to a simmer. Stirring soup in a circular motion, slowly pour eggs into soup in a continuous stream. Let simmer undisturbed until egg is cooked (approx. 1 minute). Pour into serving bowls, top with green onion and a small drizzle of sesame oil.
Goes Well With: Chinese food, obviously.
Tips: If you can't foresee using the rest of your ginger root anytime soon, put it in a ziploc bag and pop it in the freezer. It'll keep forever(ish).
1 (8 ounce) package of cream cheese, softened
1/3 c. sugar
1/8 teaspoon of salt
1 c. mini chocolate chips
1 1/2 c. all purpose flour
1 c. sugar
1/4 c. unsweetened cocoa powder
1 teaspoon baking soda
1/2 teaspoon salt
1 cup water
1/3 c. veggie/canola oil
1 tablespoon of cider vinegar
1 teaspoon vanilla extract
Preheat oven to 350 degrees. Line muffin tins with liners of lightly spray with nonstick spray.
In medium bowl, beat cream cheese, egg 1/3 c. sugar and 1/8 teaspoon of salt until light and fluffy. Stir in the chocolate chips. Set aside. In a large bowl mix together the flour, 1 c. sugar, cocoa, baking soda and 1/2 teaspoon of salt. Slowly add, water, oil, vinegar and vanilla. Mix until well blended. Fill muffin tins 1/3 full with the batter and top with a dollop of the cream cheese mixture. Bake in oven for 20-25 min.
can mandarin Oranges (drained)
*shredded montery jack cheese
1/2 c. veggie/canola oil
1/3 c. sugar
1/4 c. red wine vinegar
1 clove garlic finely minced
1/4 teaspoon of salt
1/4 teaspoon of paprika
dash of white pepper
1 1/2 C flour
1/3 tsp salt
1/2 C shortening
Sift flour and salt together in bowl. Add shortening to flour mixture using a pastry cutter until mixture becomes somewhat granular. Add cold water a little at a time (probably not more than a few tablespoons), and work into dough. This is best done with your hands. The dough should be a little stiff. Roll out on well floured surface to size needed. Rub flour over the rolling pin as well. Bake as directed in the recipe you are using.
Makes enough for a 9" two crust pie.
Comments from Connie: Roll dough very thin for a 9" crust. You would probably want a thicker crust for a quiche.To pick up crust from the floured surface, peel it back slowly over the rolling pin that has been placed across the crust. Use rolling pin to lift crust to pie plate. Don't overwork the dough, as pie crust becomes tough the more it is handled. With my limited experience, I've found that the process is "trial and error".
1 partially baked pie crust
8 ounces (8 slices) bacon, cut in to 1/2 inch pieces
2 large eggs, plus 2 large egg yolks
1 cup whole milk
1 cup heavy cream
1/2 teaspoon salt
1/2 teaspoon ground white pepper
4 ounces gruyere cheese, grated (about 1 cup)
to cook the bacon:
preheat oven to 400 degrees. line baking pan (with sides) with bacon. cook for 6 minutes. rotate pan and put back in for another 6 minutes.
whisk all ingredients save the cheese and the bacon in a bowl. spread bacon and cheese evenly over the bottom of the shell and pour quiche mix in until it reaches about 1/2 inch below crust rim. cover the edges of the crust with foil, or they'll burn. bake until lightly golden brown, a knife blade inserted about one inch comes out clean, 32 to 35 minutes. transfer quiche to rack to cool. Serve warm or at room temperature.
i'm not quite sure how this will work out with a store bought pie crust, since i've never used one of those before.
1 1/4 c. all-purpose flour
3/4 teaspoon baking soda
1/4 teaspoon salt
1/2 c. butter, softened
1/2 c. peanut butter
1/2 c. white sugar
1/2 c. packed brown sugar
1/2 teaspoon vanilla extract
Preheat oven to 375 degrees F.
Sift together flour, baking soda, and salt. Set aside.
In a medium bowl, cream together butter, peanut butter, white sugar, and brown sugar until smooth. Beat in egg, then stir in vanilla. Gradually blend in sifted ingredients. Shape dough into 1-inch balls. Place 2 inches apart on cookie sheet, criss-cross with fork tines.
Bake 10-12 minutes in the preheated oven. Cool slightly and remove from pan.
Wendy says: What's better than peanut butter cookies? Peanut butter chocolate chip cookies. Upgrade! Try making them with chunky peanut butter, too. Yum.
Technical notes: I use unsalted butter and up the salt to 1/2 teaspoon. I also use coarse salt. For those of you living in high altitudes, um, good luck. I never quite figured out baking in high altitudes.
2 tablespoons butter
1 garlic clove, minced
1 14-ounce can chicken broth
3/4 cup sun-dried tomatoes (the dried kind)
1 pint (or more) of cream
3 or 4 fresh basil leaves, slivered
salt and freshly ground pepper to taste
25 ounces frozen ravioli (preferably Rosetto brand)
Prepare pasta. Meanwhile, blanche garlic in butter (about 1 minute). Add broth and tomatoes, bring to boil. Simmer uncovered over medium heat until tomatoes are tender (10 to 15 minutes). Remove tomatoes from pan, dice and return. Add cream and bring to boil, stirring. Simmer over medium heat until sauce is thick enough to lightly coat spoon, about 5 to 7 minutes (At this point, sauce may be covered and refrigerated for a day. Add a little cream when reheating, if necessary). Add basil, salt an pepper. Drain pasta well. To serve, spoon a little sauce on to heated plates. Top with pasta and spoon more sauce on top. Serve with remaining sauce separately.
Note: 2 teaspoons dried basil may be used in place of fresh. If using dried basil, add 2 Tablespoons fresh parsley.
Note: This may also be used as a sauce over sauteed chicken breasts.
Prep time: 30 minutes
1/4 C butter
2 1/4 C water
2/3 C chopped celery (optional)
3 chopped green onions (optional)
4 C diced potatoes (about 4 to 5 medium potatoes) Leave the skins on if you want.
Bring to a boil and simmer about 20 minutes. Don't let the potatoes get mushy. While potatoes are simmering, make a white sauce.
6 T butter, melted in the pot that you are using to make the white sauce
Gradually stir in 6 T flour
2 1/2 C milk
Salt and pepper to taste
Simmer until slightly thickened.
Add white sauce directly to cooked potatoes. Don't drain potatoes.
Add: 2 C grated cheddar cheese and 2 cans, drained, corn.
Heat through. May also add bacon pieces as garnish. A thick soup that serves well in a bread bowl. Serves about 6 people
Cook's note: Use real butter in this recipe, not margerine. Margerine will not thicken up the white sauce. Use whole or at least 2% milk.
Tenderize 1 to 1 1/2 lb flank steak by generously sprinkling with meat tenderizer on both sides, forking it into meat. I also use a meat tenderizing mallet to flatten out the steak so that it cooks more evenly.
5 T soy sauce
1 T Worcestershire sauce
1 C water
1/2 C brown sugar
1 T lemon juice.
Reserve some of the marinade for use when serving.
Put steak and marinade in a covered container - large zip locks works well. Refrigerate at least 6 hours, turning steak (or baggie) over a couple of times. Can be marinated overnight.
On preheated hot grill, BBQ or grill pan (indoors), cook steak approximately 10 minutes per side for rare. Add additional time, if you prefer medium. Don't overcook. Let stand for a few minutes before slicing. Slice thinly on the diagonal with the grain. Arrange on platter and pour reserved marinade over the top. Serves about 4 to 6 people.
Cook's note: Recently, I changed up the marinade by substituting part of the soy sauce with a bottled marinade like "Yoshida's" teriyaki marinade. Don't use too much of the bottled stuff because the extra sugar will crust up on the meat while cooking and sometimes cause burning of the meat. In a pinch recently, I used the juice of an orange when I didn't have a lemon on hand. We actually like it better.
1/2 C shortening
1 C sugar
1 tsp vanilla
2 1/2 C flour
1/4 tsp salt
jam or pie filling
Cream shortening and sugar. Add eggs. Blend well. Add dry ingredients. Blend. Add vanilla. Blend well. Heat oven to 400 degrees. Roll dough out on lightly floured surface to about 1/16" thick. Cut to desired shape, two for each cookie. For decorative effect, cut top cookie in center, i.e. heart, start, etc. Place bottom cookie on greased, or non-stick, cookie sheet. Spread teasponful of filling on cookie. Put on top cookie. Press edges together with fork tines. Bake 8 to 10 minutes.
Optional: After baking, glaze with thin glaze of confectioners sugar and water brushed on with a pastry brush. I think the glaze gives the cookies a finished look.
These are good for special occasion cookies since they are a little labor intensive. I generally cook them for around 8 minutes since I like a softer cookie.
swiss cheese (grated)
4-5 green onions
6 slices of Turkey Bacon
1/2 cup of frozen peas
Salt and Pepper to taste
Fry up the turkey bacon, cool and set aside. Thaw the peas in the some warm water. Wash and cut up the lettuce put in a big bowl. Cut up the onion and the turkey bacon, add to the lettuce. Now add peas and grate however much swiss cheese you want right into the bowl. Add salt and pepper to taste. Now add equal parts of miracle and whip and mayo, not a lot, just enough to coat all the ingredients.
Very light and tasty. I usually eat just that for lunch or dinner.
1/2 c. teriyaki sauce
2 Tbsp. peanut butter
2 Tbsp. brown sugar (or dark brown, whatever you have)
2 cups of water
1 1/2 Tbsp. corn starch
Cut up chicken into bite size pieces. Heat up sesame oil in frying pan and put the chicken in. Cook them thoroughly and then add the teriyaki sauce and brown sugar. Stir and then add peanut butter. In a separate cup, add the water and cornstarch, mix well and add to the pan with the chicken. Cook until sauce is thick and serve over rice.
Sounds different, but it is so yummy!
1/2 (8oz) onion and chive cream cheese
1 can golden mushroom soup
1/2 c. canned chicken broth
1 pkg. dry Good Seasons Italian dressing mix
Parmesan cheese (optional)
6 frozen Chicken
Melt butter and cream cheese. Stir in the soup, broth and dressing and heat until warm. Place the chicken in a crock pot and pur heated mixture over top and cook 4 to 6 hours. Serve over angel hair pasta. Sprinkle with parmesan cheese.
This is sooo delicious and easy to make! Serve with bread and a green salad is good with it too. You can use unfrozen chicken as well. I usually use the fresh chicken tenderloins. Great for leftovers. Enjoy!
1 4-pound chicken, cut into 8 pieces (I buy a cut-up chicken to save myself some work)
3 tablespoons whole-grain mustard
2 tablespoons low-sodium soy sauce
salt and pepper
4 small carrots, cut in half crosswise
1 medium fennel bulb, cut into wedges
1 red onion, cut into wedges
8 sprigs thyme (I use 1-2 teaspoons of dried thyme)
2 tablespoons olive oil
Heat oven to 400 degrees (F).
Pat the chicken dry with paper towels. Combine the mustard, soy sauce, and 1/4 teaspoon pepper in a large bowl. Add the chicken and stir to coat.
Combine the carrots, fennel, onion, thyme, oil, 1/2 teaspoon salt, and 1/4 teaspoon pepper in a roasting pan.
Nestle the chicken among the vegetables.
Roast until the chicken is cooked through and the vegetables are tender, 45 to 50 minutes.
Divide the chicken and vegetables among individual plates.
Wendy says: Spring for the whole-grain mustard. It's worth it.
Goes well with: brown rice, risotto, quinoa, couscous
This meal is freezable.
1/3 c. honey
6 Tbsp. sugar
2 Tbsp. instant potato flakes
1 c. room temperature water
1/2 tsp. salt
1/4 c. butter
Mix all of the above ingredients in a large bowl.
1 pkg. active dry yeast
3/4 c. warm water
In a small bowl, mix yeast and warm water until yeast is dissolved. Add yeast mixture to the batter you mixed in the large bowl.
3 1/2 to 4 c. flour
Slowly add flour to the mixture. Mix well. Knead dough so that it forms into a smooth ball. Grease large bowl and place ball of dough inside. Cover with plastic wrap and wait for the dough to double in size. This may take up to 4 hours. Punch the dough down and knead it a few times.
Now you can form your rolls into whatever style you prefer. The girl who gave me the recipe forms hers into clover rolls by putting three small balls into each cup of a muffin tin. Cook at 350 for 10-15 minutes. Rolls should have a hint of a golden color to them. Makes 24 rolls.
source: Barbara Brown
1 1/2 cups sugar
1/2 cup vegetable oil
1/3 cup water
1 cup canned pumpkin
1 tsp. baking soda
1 1/2 tsp. ground nutmeg
1 1/2 tsp. ground cinnamon
1 3/4 cup flour
Preheat oven to 350 degrees. Mix ingredients in food processor or with mixer at medium speed. Pour into prepared muffin cups and bake about 25 minutes.