Thursday, March 7, 2013
Carrabba's Chicken Marsala
Marsala Sauce:
1/3 cup unsalted butter
1 slice prosciutto, diced*
2 tsp (1 medium) minced shallot*
2 tsp (2 large cloves) minced garlic*
8 oz sliced fresh mushrooms or 2 - 4 oz cans mushrooms, drained
1/4 cup marsala wine
1/4 tsp ground black pepper
1 cup chicken stock
2 tsp corn starch
1 tsp minced fresh parsley
2 Tblsp heavy cream
*If you want any of these to disappear into the sauce, finely dice them!
Chicken Spice Mixture:
1 1/4 tsp salt
1 tsp ground black pepper
1/2 tsp dried oregano
1/2 tsp dried thyme
1/2 tsp dried parsley
1/4 tsp marjoram
1/4 tsp garlic powder
4 chicken breasts (small butterfly cut double breasts or large single breasts)
olive oil
Steps:
Melt butter on low in medium saucepan. Preheat grill or get your charcoal grill going.
Increase heat to medium high; saute prosciutto in butter 2 - 3 minutes (be careful not to burn butter). Add shallot and garlic; saute 30 seconds. Add marsala wine, cook 30 seconds or so, then add mushrooms (drain liquid if using canned) and black pepper. Cook on medium high 5 minutes.
Dissolve corn starch in chicken stock. Add stock to saucepan and cook 5 more minutes.
Add parsley and cream to sauce and cook on medium 3 - 4 minutes or until thick. Remove from heat, cover until needed.
Combine ingredients for the chicken spice in a small bowl. Crush spices to make a fine blend. (I used my spice grinder for this, which began life as a coffee grinder. You can use a mortar & pestle, or even your fingers.)
Brush each chicken breast generously with olive oil. Sprinkle spice blend over both sides of each chicken breast and grill 6 - 8 minutes per side or until done. Give chicken a 1/4 turn on each side while grilling to get those cool crisscross grill marks.
Arrange each chicken breast portion on plate. Stir and spoon a generous portion marsala sauce over each. Add your chosen carb and veggie; serve and prepare for yumminess!
Friday, December 7, 2012
Thursday, August 16, 2012
Cinnamon and Sugar Pull Apart Bread Adapted from Joy the B aker:
Ingredients for two 9x5x3-inch bread loafs:
For the dough:
5½ cups + 4 tablespoons all-purpose flour
½ cup sugar
4½ teaspoons active dry yeast
1 teaspoon salt
1 stick (4 oz./100 grams) butter
⅔ cup whole milk
½ cup water
2 teaspoons pure vanilla extract
4 large eggs, at room temperature, beaten
For the Filling:
1 cup granulated sugar
2 teaspoons ground cinnamon
1/2 teaspoon fresh ground nutmeg
½ stick (2 oz./50 grams) butter, melted
Preparation:
1. In a large bowl, whisk together four cups of flour, sugar, yeast and salt. Set aside.
2. In a small saucepan, melt together the butter and milk on medium heat until the butter is just melted. Remove from heat and add the water and vanilla extract. Let mixture cool for 2 minutes.
3. Pour the milk mixture into the dry ingredients and mix with a spatula. Add the eggs and continue to stir until the eggs are incorporated into the batter. The batter will be quite sticky at this point.
4. Add the remaining cup and a half of flour and continue to mix with a spatula for an additional 2 minutes, until ingredients are well combined. The dough will still be a little sticky.
5. Place the dough is a large, greased bowl and cover with plastic wrap. Allow to rise, until doubled in size, for about 1 hour.
6. Once the dough has risen, punch the dough and knead the remaining four tablespoons of flour into the dough. Cover with a clean kitchen towel and let rest for 5 minutes. Meanwhile, mix together the sugar, cinnamon and nutmeg for the filling. Butter the bread loafs.
7. Cut the dough into two equal pieces, and place one piece back into a bowl and cover with the towel. Working on a lightly floured surface, roll out one piece of dough to 12 inches x20 inches (30 x 50 cm).
8. Use a brush to generously spread melted butter across the dough. Sprinkle with cinnamon and sugar mixture. Cut the dough vertically into six equal strips. Stack the strips one on top of another and slice the stack into six equal slices. You should have six stacks of six squares.
9. Place the squares into the prepared bread loafs, so that they are standing up. Repeat with the second piece of dough.
10. Preheat oven to 350ºF. (180ºC). Cover both loaf pans with a kitchen towel and allow to rise for 30-45 minutes, until doubled in size.
11. Bake for 30-35 minutes, until the top is very golden brown. The center will be a bit soft. Allow to cool for 20 minutes before serving.
Friday, June 15, 2012
Cajun Chicken Pasta
from Skinnytaste! 
I kept the sauce and noodles separate to help the leftovers stay better.
Ingredients:
8 ounces uncooked linguine (I used gluten-free spaghetti)
1 pound chicken breast strips
1-2 tsp Cajun seasoning (or to taste)
1 tbsp olive oil
1 medium red bell pepper, thinly sliced
1 medium yellow bell pepper, thinly sliced
8 oz fresh mushrooms, sliced
1/2 red onion, sliced
3 cloves garlic, minced
2 medium tomatoes, diced
1 cup fat free low sodium chicken broth
1/3 cup skim milk
1 tbsp flour
3 tbsp light cream cheese
fresh cracked pepper
2 scallions, chopped
salt to taste
Smart Balance cooking spray
Directions:
Prep all your vegetables. In a small blender make a slurry by combining milk, flour and cream cheese. Set aside.
Season chicken generously with Cajun seasoning, garlic powder and salt.
Prepare pasta in salted water according to package directions.
Heat a large heavy nonstick skillet over medium-high heat; spray with cooking spray and add half of the chicken. Sauté 5 to 6 minutes or until done, set aside on a plate and repeat with the remaining chicken. Set aside.
Add olive oil to the skillet and reduce to medium; add bell peppers, onions, and garlic to skillet, sauté 3-4 minutes.
Add mushrooms and tomatoes and sauté 3-4 more minutes or until vegetables are tender. Season with 1/4 tsp salt, garlic powder and fresh cracked pepper to taste.
Reduce heat to medium-low; add chicken broth and pour in slurry stirring about 2 minutes.
Return chicken to skillet; adjust salt and Cajun seasoning to taste, cook another minute or two until hot, then add linguine; toss well to coat. Top with chopped scallions and enjoy.
Serving Size: 1 1/2 cups • Calories: 323.8 • Fat: 6.2 g • Protein: 25.9 g • Carb: 44.1 g • Fiber: 6.3 g • Sugar: 3.2 g • Sodium: 126.5 mg (without salt)
I kept the sauce and noodles separate to help the leftovers stay better.
Ingredients:
8 ounces uncooked linguine (I used gluten-free spaghetti)
1 pound chicken breast strips
1-2 tsp Cajun seasoning (or to taste)
1 tbsp olive oil
1 medium red bell pepper, thinly sliced
1 medium yellow bell pepper, thinly sliced
8 oz fresh mushrooms, sliced
1/2 red onion, sliced
3 cloves garlic, minced
2 medium tomatoes, diced
1 cup fat free low sodium chicken broth
1/3 cup skim milk
1 tbsp flour
3 tbsp light cream cheese
fresh cracked pepper
2 scallions, chopped
salt to taste
Smart Balance cooking spray
Directions:
Prep all your vegetables. In a small blender make a slurry by combining milk, flour and cream cheese. Set aside.
Season chicken generously with Cajun seasoning, garlic powder and salt.
Prepare pasta in salted water according to package directions.
Heat a large heavy nonstick skillet over medium-high heat; spray with cooking spray and add half of the chicken. Sauté 5 to 6 minutes or until done, set aside on a plate and repeat with the remaining chicken. Set aside.
Add olive oil to the skillet and reduce to medium; add bell peppers, onions, and garlic to skillet, sauté 3-4 minutes.
Add mushrooms and tomatoes and sauté 3-4 more minutes or until vegetables are tender. Season with 1/4 tsp salt, garlic powder and fresh cracked pepper to taste.
Reduce heat to medium-low; add chicken broth and pour in slurry stirring about 2 minutes.
Return chicken to skillet; adjust salt and Cajun seasoning to taste, cook another minute or two until hot, then add linguine; toss well to coat. Top with chopped scallions and enjoy.
Serving Size: 1 1/2 cups • Calories: 323.8 • Fat: 6.2 g • Protein: 25.9 g • Carb: 44.1 g • Fiber: 6.3 g • Sugar: 3.2 g • Sodium: 126.5 mg (without salt)
Monday, April 2, 2012
Pop Up Pancake Recipe – makes 24 muffins or fills a 9×13 baking pan
from make and take
1 cup milk
1 cup flour
6 eggs
1/4 cup melted butter
dash salt
Preheat oven to 400* and grease your muffin tins
1. I like to mix all the ingredients in my blender. I have tried to whisk it or even use my small electric mixer, but a blender seems to do the best job getting it smooth.
2. Pour the mix into your greased muffin tins. Or your baking pan, as my mom likes to bake these in a jelly roll pan.
3. Bake them for 15 minutes in a 400* oven, or until puffy and golden on top. Use a knife to pop or pry them out, hopefully they were greased well enough and should pop right out. They puffiness will die down as they cool, and they become more like a cup.
Now they are ready for toppings. I love syrup, powdered sugar, and fruit. You could even use fresh Strawberry Jam. We usually load it all on and dive in. What do you use to top your pancakes with? Maybe peanut butter or honey?
from make and take
1 cup milk
1 cup flour
6 eggs
1/4 cup melted butter
dash salt
Preheat oven to 400* and grease your muffin tins
1. I like to mix all the ingredients in my blender. I have tried to whisk it or even use my small electric mixer, but a blender seems to do the best job getting it smooth.
2. Pour the mix into your greased muffin tins. Or your baking pan, as my mom likes to bake these in a jelly roll pan.
3. Bake them for 15 minutes in a 400* oven, or until puffy and golden on top. Use a knife to pop or pry them out, hopefully they were greased well enough and should pop right out. They puffiness will die down as they cool, and they become more like a cup.
Now they are ready for toppings. I love syrup, powdered sugar, and fruit. You could even use fresh Strawberry Jam. We usually load it all on and dive in. What do you use to top your pancakes with? Maybe peanut butter or honey?
Tuesday, January 3, 2012
Sparkly Red Velvet Brownie Bites
from A Farm Girl's Dabbles
INGREDIENTS
for the red velvet brownies:
nonstick vegetable oil spray
1/2 c. (1 stick) unsalted butter, diced
3 oz. bittersweet chocolate, chopped
1-1/2 c. sugar
3 large eggs
1 tsp. vanilla
1/4 tsp. salt
1 oz. liquid red food coloring
1 c. flour
1/2 tsp. baking powder
for the sparkly cream cheese frosting:
8 oz. cream cheese, at room temperature
4 T. butter, at room temperature
1 tsp. vanilla
1-1/2 c. sifted powdered sugar
white sparkles edible glitter, optional
PREPARATION
Preheat oven to 325°. Fold a 16″ long piece of foil to a 9″x16″ strip and place in 9″x9″ metal baking pan, leaving overhang on 2 sides. Repeat with another sheet of foil the same size in the opposite direction, lining pan completely. Spray foil with nonstick spray.
Stir butter and chocolate in heavy large saucepan over very low heat until chocolate is melted. Remove from heat. Whisk in sugar, then eggs, 1 at a time. Stir in vanilla, salt, and food coloring. Sift flour and baking powder over mixture and stir to blend well. Transfer batter to prepared pan.
Bake brownies until puffed and dry-looking and tester inserted into center comes out with some moist batter attached, about 30 to 35 minutes. Cool completely in pan on rack.
Prepare the frosting by first beating together the cream cheese and butter until light and fluffy. Add vanilla and mix a bit to incorporate. Then add the sifted powdered sugar and beat to combine.
Using the foil as an aid, lift brownies from pan and place on cutting board. Peel foil down away from the sides of brownies. Spread cream cheese frosting evenly over brownies. Sprinkle with edible glitter, if desired. Cut into bites 1-1/4″ x 1-1/4″. To achieve clean cuts, wipe the knife after each slice.
Yield: 50 brownie bites
Thursday, August 25, 2011
CINNAMON ROLL CAKE
yourhomebasedmom.com
Cake:
3 c. flour
1/4 tsp.salt
1 c. sugar
4 tsp. baking powder
1 1/2 c. milk
2 eggs
2 tsp. vanilla
1/2 c. butter, melted
Topping:
1 c. butter, softened
1 c. brown sugar
2 Tbsp. flour
1 Tbsp. cinnamon
Mix everything together except for the butter. Slowly stir in the melted butter and pour into a greased 9x13 pan. For the topping, mix all the ingredients together until well combined. Drop evenly over the batter and swirl with a knife. Bake at 350 for 28-32 minutes.
Glaze:
2 c. powdered sugar
5 Tbsp. milk
1 tsp. vanilla
While warm drizzle the glaze over the cake.
Cake:
3 c. flour
1/4 tsp.salt
1 c. sugar
4 tsp. baking powder
1 1/2 c. milk
2 eggs
2 tsp. vanilla
1/2 c. butter, melted
Topping:
1 c. butter, softened
1 c. brown sugar
2 Tbsp. flour
1 Tbsp. cinnamon
Mix everything together except for the butter. Slowly stir in the melted butter and pour into a greased 9x13 pan. For the topping, mix all the ingredients together until well combined. Drop evenly over the batter and swirl with a knife. Bake at 350 for 28-32 minutes.
Glaze:
2 c. powdered sugar
5 Tbsp. milk
1 tsp. vanilla
While warm drizzle the glaze over the cake.
Tuesday, June 28, 2011
The Best Frosting Ever
from melskitchencafe.com & cooks country
*Note: this frosting takes a bit of advance planning since the frosting needs time to cool so plan ahead! Also, the frosting can be refrigerated in an airtight container for up to one week. When ready to use, let the frosting stand at room temperature until softened, about 2 hours. Beat with stand mixer on medium-high speed until light and fluffy, about one minute. Finally, I pipe a lot of cakes for my kids' birthdays (think: Spiderman covered in Wilton stars) and although I haven't tried it, I highly suspect that an hour or so of chilling time will lend this frosting nicely to being piped. When I try it, because I will, I'll update the recipe with my notes.
*Makes about 4 cups frosting (plenty for two 9-inch cake layers)
1 1/2 cups granulated sugar
1/4 cup all-purpose flour
3 tablespoons cornstarch
1/4 teaspoon salt
1 1/2 cups milk (I used 1% with stellar results)
2 teaspoons pure vanilla extract
24 tablespoons (3 sticks) butter, cut into 24 pieces and softened at room temperature
In a medium bowl, combine the sugar, flour, cornstarch and salt. Slowly whisk in the milk until the mixture is smooth. Place a fine-mesh strainer over a medium saucepan and pour the milk mixture through the strainer into the saucepan. Cook the mixture over medium heat, whisking constantly, until the mixture boils and is thick enough that it starts to become difficult to easily whisk. This could take anywhere between 5-10 minutes, depending on your stove, heat, etc. It should bubble quite a bit at the end (be careful of the splatters) and thicken considerably.
Transfer the mixture to a clean bowl and cool to room temperature. I refrigerated my initial mixture overnight. If you do this, make sure to pull it out in time to let it warm back up to room temperature. If you try to proceed with the rest of the recipe and the mixture is too cold, the butter won't absorb into the frosting like it should.
Once the frosting is completely cooled to room temperature (it should have no hint of warmth at all!), beat the mixture with the vanilla on low speed until it is well combined, about 30 seconds (a stand mixer will work best for this). Add the butter, one piece at a time, and beat the frosting until all the butter has been incorporated fully, about 2 minutes. Increase the speed to medium-high and let the mixer work it's magic. Beat the frosting for five minutes, until it is light and fluffy. Let the frosting sit at room temperature until it is a bit more stiff, about 1 hour. I suspect if you chill it for an hour or so, it would be stiff enough to actually pipe with instead of frosting with a rubber spatula.
Chocolate Version: Add 1/4 cup cocoa powder to the sugar, flour, cornstarch, salt mixture in the first step. Once the frosting has been mixed for five minutes and is light and fluffy, mix in 3 ounces of semisweet chocolate that has been melted and completely cooled to room temperature.
*Note: this frosting takes a bit of advance planning since the frosting needs time to cool so plan ahead! Also, the frosting can be refrigerated in an airtight container for up to one week. When ready to use, let the frosting stand at room temperature until softened, about 2 hours. Beat with stand mixer on medium-high speed until light and fluffy, about one minute. Finally, I pipe a lot of cakes for my kids' birthdays (think: Spiderman covered in Wilton stars) and although I haven't tried it, I highly suspect that an hour or so of chilling time will lend this frosting nicely to being piped. When I try it, because I will, I'll update the recipe with my notes.
*Makes about 4 cups frosting (plenty for two 9-inch cake layers)
1 1/2 cups granulated sugar
1/4 cup all-purpose flour
3 tablespoons cornstarch
1/4 teaspoon salt
1 1/2 cups milk (I used 1% with stellar results)
2 teaspoons pure vanilla extract
24 tablespoons (3 sticks) butter, cut into 24 pieces and softened at room temperature
In a medium bowl, combine the sugar, flour, cornstarch and salt. Slowly whisk in the milk until the mixture is smooth. Place a fine-mesh strainer over a medium saucepan and pour the milk mixture through the strainer into the saucepan. Cook the mixture over medium heat, whisking constantly, until the mixture boils and is thick enough that it starts to become difficult to easily whisk. This could take anywhere between 5-10 minutes, depending on your stove, heat, etc. It should bubble quite a bit at the end (be careful of the splatters) and thicken considerably.
Transfer the mixture to a clean bowl and cool to room temperature. I refrigerated my initial mixture overnight. If you do this, make sure to pull it out in time to let it warm back up to room temperature. If you try to proceed with the rest of the recipe and the mixture is too cold, the butter won't absorb into the frosting like it should.
Once the frosting is completely cooled to room temperature (it should have no hint of warmth at all!), beat the mixture with the vanilla on low speed until it is well combined, about 30 seconds (a stand mixer will work best for this). Add the butter, one piece at a time, and beat the frosting until all the butter has been incorporated fully, about 2 minutes. Increase the speed to medium-high and let the mixer work it's magic. Beat the frosting for five minutes, until it is light and fluffy. Let the frosting sit at room temperature until it is a bit more stiff, about 1 hour. I suspect if you chill it for an hour or so, it would be stiff enough to actually pipe with instead of frosting with a rubber spatula.
Chocolate Version: Add 1/4 cup cocoa powder to the sugar, flour, cornstarch, salt mixture in the first step. Once the frosting has been mixed for five minutes and is light and fluffy, mix in 3 ounces of semisweet chocolate that has been melted and completely cooled to room temperature.
Recipe: Spicy brittle
Gesine Bullock-Prado
Ingredients
2 cups sugar
1/2 cup corn syrup
1/4 cup unsalted butter
1 teaspoon salt
1 teaspoon cayenne pepper
1 teaspoon baking soda
3 cups salted dry-roasted peanuts
Preparation
In a large, heavy stockpot over medium heat, combine the sugar, corn syrup, butter, salt, and cayenne pepper. Stir until the sugar has dissolved.
Clip on a candy thermometer, stop stirring, and boil until the temperature reaches 300°F. Immediately remove the pot from the heat.
Sprinkle the baking soda over the syrup and stir. The contents will bubble vigorously. Immediately stir in the peanuts.
Quickly pour the mixture onto a sheet pan sprayed with nonstick baking spray. Try to pour the brittle evenly; you can use a small offset spatula (also sprayed with nonstick spray) to coax the brittle to spread evenly in the pan while it's still warm.
Allow to cool completely and break into pieces. Store in an airtight container for up to 2 weeks.
Ingredients
2 cups sugar
1/2 cup corn syrup
1/4 cup unsalted butter
1 teaspoon salt
1 teaspoon cayenne pepper
1 teaspoon baking soda
3 cups salted dry-roasted peanuts
Preparation
In a large, heavy stockpot over medium heat, combine the sugar, corn syrup, butter, salt, and cayenne pepper. Stir until the sugar has dissolved.
Clip on a candy thermometer, stop stirring, and boil until the temperature reaches 300°F. Immediately remove the pot from the heat.
Sprinkle the baking soda over the syrup and stir. The contents will bubble vigorously. Immediately stir in the peanuts.
Quickly pour the mixture onto a sheet pan sprayed with nonstick baking spray. Try to pour the brittle evenly; you can use a small offset spatula (also sprayed with nonstick spray) to coax the brittle to spread evenly in the pan while it's still warm.
Allow to cool completely and break into pieces. Store in an airtight container for up to 2 weeks.
Saturday, June 25, 2011
TORTILLINI SALAD
From London Brown
(Make dressing 4 hours ahead)
DRESSING
1 cup Mayo
1+ teaspoon sugar
3 Tab. Cider vinegar
Mix together and let sit in fridge for 3-4 hours
SALAD
Head of cauliflower
2 bunches of broccoli
1 lb. bacon
1+ cups cheese
Three Cheese Tortellini
Optional: Green onions , Cashews
(Make dressing 4 hours ahead)
DRESSING
1 cup Mayo
1+ teaspoon sugar
3 Tab. Cider vinegar
Mix together and let sit in fridge for 3-4 hours
SALAD
Head of cauliflower
2 bunches of broccoli
1 lb. bacon
1+ cups cheese
Three Cheese Tortellini
Optional: Green onions , Cashews
Sunday, June 19, 2011
Darn Good Chocolate Cake
This recipe came to me from a friend of my sister Sarah. It was so good! I didn’t have a Bundt pan, so I used cupcakes, and topped them with vanilla ice cream and magic shell. It was almost like eating a molten lava cake.
1 box devils food cake mix
1 pkg instant choc pudding
...4 eggs
1 c sour cream
1/2 c warm water
1/2 c oil
bag of choc chips
Mix all but the choc chips for 1 min on low. Scrape down sides of bowl and mix again for 2-3 min on med. Fold in choc chips and pour into a prepared bundt pan. Bake at 350 for 45-50 mins. Cool for 20 mins and then turn out on a plate. Sprinkle with powdered sugar and serve while still warm with vanilla ice cream. So yummy!
1 box devils food cake mix
1 pkg instant choc pudding
...4 eggs
1 c sour cream
1/2 c warm water
1/2 c oil
bag of choc chips
Mix all but the choc chips for 1 min on low. Scrape down sides of bowl and mix again for 2-3 min on med. Fold in choc chips and pour into a prepared bundt pan. Bake at 350 for 45-50 mins. Cool for 20 mins and then turn out on a plate. Sprinkle with powdered sugar and serve while still warm with vanilla ice cream. So yummy!
BBQ Pulled Pork Sandwiches
www.jamiecooksitup.blogspot.com
Time: 10 minutes prep + 9 hours cooking
Yield: meat for 8 sandwiches
Recipe adapted from somewhere one line.....
1 3 pound pork roast (NOT FROZEN)
2 T olive oil
Montreal Steak Seasoning
3-4 C Root Beer, Dr. Pepper or Coke
1 1/2 - 2 C Sweet Baby Rays BBQ Sauce
8 rolls
***NOTE:I used a Pork Sirloin Tip Roast because they have less fat, but a Pork Loin or Butt Roast would work as well.***
1. Place your pretty pork roast on a plate. Season it generously with Montreal Steak Seasoning. Pat the seasoning into the roast with your fingers.
2. Into a large hot skillet pour about 2 T olive oil. Throw your Pork Roast seasoned side down into the skillet. (Ok don't really ''throw" it. We don't want pork guts to be flung anywhere! Just lay it down gently. Seasoned side down.)
3. Grab your Montreal Steak Seasoning and sprinkle it on the unseasoned side of the meat. Let the pork roast get nice and brown. Turn it over and sear it on the other side as well. The Montreal Steak Seasoning will turn a bit crusty. That's what you want. A nice crusty sear. Yum. This will really give your meat a nice smokey/salty flavor. It should smell pretty darn fabulous, too.
4. Stab that bad boy Pork Roast with a couple of forks and transfer it to a large crock pot.
5. Pour the soda over the top of your meat. Cover and cook on low for 7 hours, or until the meat shreds nicely with a fork.
6. Remove the roast from the pan, shred it all up and place it back in the soda juices. Let it cook for 1 hour more.
7. Drain the juices from the pan and pour the BBQ sauce in. Stir it well to incorporate. Cook for 30-60 more minutes.
Serve on some nice rolls.
Enjoy!
Time: 10 minutes prep + 9 hours cooking
Yield: meat for 8 sandwiches
Recipe adapted from somewhere one line.....
1 3 pound pork roast (NOT FROZEN)
2 T olive oil
Montreal Steak Seasoning
3-4 C Root Beer, Dr. Pepper or Coke
1 1/2 - 2 C Sweet Baby Rays BBQ Sauce
8 rolls
***NOTE:I used a Pork Sirloin Tip Roast because they have less fat, but a Pork Loin or Butt Roast would work as well.***
1. Place your pretty pork roast on a plate. Season it generously with Montreal Steak Seasoning. Pat the seasoning into the roast with your fingers.
2. Into a large hot skillet pour about 2 T olive oil. Throw your Pork Roast seasoned side down into the skillet. (Ok don't really ''throw" it. We don't want pork guts to be flung anywhere! Just lay it down gently. Seasoned side down.)
3. Grab your Montreal Steak Seasoning and sprinkle it on the unseasoned side of the meat. Let the pork roast get nice and brown. Turn it over and sear it on the other side as well. The Montreal Steak Seasoning will turn a bit crusty. That's what you want. A nice crusty sear. Yum. This will really give your meat a nice smokey/salty flavor. It should smell pretty darn fabulous, too.
4. Stab that bad boy Pork Roast with a couple of forks and transfer it to a large crock pot.
5. Pour the soda over the top of your meat. Cover and cook on low for 7 hours, or until the meat shreds nicely with a fork.
6. Remove the roast from the pan, shred it all up and place it back in the soda juices. Let it cook for 1 hour more.
7. Drain the juices from the pan and pour the BBQ sauce in. Stir it well to incorporate. Cook for 30-60 more minutes.
Serve on some nice rolls.
Enjoy!
BBQ Chicken Pizza
another good one from Jamie cooks it up!
www.jamiecooksitup.blogspot.com
Time: (Not including the dough) 10 minutes prep + 15 minutes baking
Yield: 1 twelve inch pizza
Recipe adapted from The Pioneer Woman
1 C grilled chicken strips, chopped
3/4 C Sweet Baby Rays BBQ Sauce
1 C mozzarella cheese, grated
1 C Parmesan cheese, grated
1/4 C red onion, sliced
2 T cilantro, chopped
1. Spread some olive oil on a stone, or baking sheet. Place the pizza dough on the stone...or sheet...or what ever you are using. Let it hang out there for about 5 minutes. Then, spread it out to the corners of the pan. You don't have to use a rolling pin here, just stretch it out with your pretty little fingers. If you happen to have big chubby fingers....well. All the better, I suppose.
2. Take some grilled chicken strips and slice cut them into chunks.
3. Pour the Sweet Baby Ray's over the top of the crust.
4. Sprinkle half of the cheese over the top of the sauce.
5. Then the chicken...
6. Then the onions...
7. Then the rest of the mozzarella and all of the Parmesan cheese.
8. Dot the top with a little bit more of the Sweet Baby Ray's. It's sweet, baby. Really sweet.
9. Bake at 450 for about 15 minutes, or until the cheese is bubbly and the underside of the crust is golden.
10. Sprinkle the cilantro over the top and vwalla, baby. You are going to be feeling pretty darn sweet your self.
www.jamiecooksitup.blogspot.com
Time: (Not including the dough) 10 minutes prep + 15 minutes baking
Yield: 1 twelve inch pizza
Recipe adapted from The Pioneer Woman
1 C grilled chicken strips, chopped
3/4 C Sweet Baby Rays BBQ Sauce
1 C mozzarella cheese, grated
1 C Parmesan cheese, grated
1/4 C red onion, sliced
2 T cilantro, chopped
1. Spread some olive oil on a stone, or baking sheet. Place the pizza dough on the stone...or sheet...or what ever you are using. Let it hang out there for about 5 minutes. Then, spread it out to the corners of the pan. You don't have to use a rolling pin here, just stretch it out with your pretty little fingers. If you happen to have big chubby fingers....well. All the better, I suppose.
2. Take some grilled chicken strips and slice cut them into chunks.
3. Pour the Sweet Baby Ray's over the top of the crust.
4. Sprinkle half of the cheese over the top of the sauce.
5. Then the chicken...
6. Then the onions...
7. Then the rest of the mozzarella and all of the Parmesan cheese.
8. Dot the top with a little bit more of the Sweet Baby Ray's. It's sweet, baby. Really sweet.
9. Bake at 450 for about 15 minutes, or until the cheese is bubbly and the underside of the crust is golden.
10. Sprinkle the cilantro over the top and vwalla, baby. You are going to be feeling pretty darn sweet your self.
Friday, April 29, 2011
Crock Pot Split Pea Soup
from favorite family recipes
**This makes quite a lot.. if you don't have a large crock pot, I would suggest halving the recipe.
1 pkg (about 2 1/2 c. or 1 lb.), dried split peas
9 c. chicken broth (if you like it thick, use 8 c.)
4 carrots, coarsely chopped
3 medium potatoes, diced small
3 celery stalks, chopped
1 onion, finely chopped
2 Lb. diced ham (about 2 c. or so)
1 tsp. minced garlic
1 tsp. Kosher Salt
1/2 tsp. pepper
1 bay leaf
Combine all ingredients in Crock Pot and cook on low for about 7-8 hours (or on high for about 4-5 hours). Remove bay leaf before serving. Serve with sliced french bread.
**This makes quite a lot.. if you don't have a large crock pot, I would suggest halving the recipe.
1 pkg (about 2 1/2 c. or 1 lb.), dried split peas
9 c. chicken broth (if you like it thick, use 8 c.)
4 carrots, coarsely chopped
3 medium potatoes, diced small
3 celery stalks, chopped
1 onion, finely chopped
2 Lb. diced ham (about 2 c. or so)
1 tsp. minced garlic
1 tsp. Kosher Salt
1/2 tsp. pepper
1 bay leaf
Combine all ingredients in Crock Pot and cook on low for about 7-8 hours (or on high for about 4-5 hours). Remove bay leaf before serving. Serve with sliced french bread.
Tuesday, April 26, 2011
Chicken and Black Bean Green Enchilada Rice Bake
from Jen at picky plate
2 cups white long grain rice
2 1/2 cups cooked, shredded chicken breast
One 15-ounce can mild green enchilada sauce
One 4-ounce can sliced black olives
One 15-ounce can diced tomatoes
1/2 cup sour cream
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
1 teaspoon McCormick Gourmet Roasted Ground Cumin
One 15-ounce can black beans, drained and rinsed
2 cups shredded cheddar cheese
1. Preheat oven to 350 degrees F. and spray a 9×13-inch baking dish with non-stick cooking spray.
2. Cook rice according to package directions.
3. Place chicken, enchilada sauce, olives, tomatoes, sour cream, salt, pepper and cumin into a large bowl, mixing to combine. Pour cooked rice into prepared baking dish and layer beans on top of rice. Pour chicken mixture over rice and top evenly with cheddar cheese. Bake for 30 to 35 minutes, until cheese is melted and rice is hot.
Makes 6 to 8 servings
2 cups white long grain rice
2 1/2 cups cooked, shredded chicken breast
One 15-ounce can mild green enchilada sauce
One 4-ounce can sliced black olives
One 15-ounce can diced tomatoes
1/2 cup sour cream
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
1 teaspoon McCormick Gourmet Roasted Ground Cumin
One 15-ounce can black beans, drained and rinsed
2 cups shredded cheddar cheese
1. Preheat oven to 350 degrees F. and spray a 9×13-inch baking dish with non-stick cooking spray.
2. Cook rice according to package directions.
3. Place chicken, enchilada sauce, olives, tomatoes, sour cream, salt, pepper and cumin into a large bowl, mixing to combine. Pour cooked rice into prepared baking dish and layer beans on top of rice. Pour chicken mixture over rice and top evenly with cheddar cheese. Bake for 30 to 35 minutes, until cheese is melted and rice is hot.
Makes 6 to 8 servings
Saturday, April 16, 2011
Southwest Chicken Sandwich
I love this sandwich from the Zions lodge cafe and wish I had the recipe.
A marinated grilled chicken breast topped with a green chili and melted pepper jack cheese on a cracked wheat and oat dusted bun. Served with sides of chipotle aioli, lettuce, tomato, red onion,avacado and pickles
maybe I'll try this with a fajita marinade and see what happens!
A marinated grilled chicken breast topped with a green chili and melted pepper jack cheese on a cracked wheat and oat dusted bun. Served with sides of chipotle aioli, lettuce, tomato, red onion,avacado and pickles
maybe I'll try this with a fajita marinade and see what happens!
Recipe: Sour Cream Noodle Bake
from the pioneer woman
Ingredients
1-¼ pound Ground Chuck
1 can 15-ounces Tomato Sauce
½ teaspoons Salt
Freshly Ground Black Pepper
8 ounces, weight Egg Noodles
½ cups Sour Cream
1-¼ cup Small Curd Cottage Cheese
½ cups Sliced Green Onions (less To Taste)
1 cup Grated Sharp Cheddar Cheese
Preparation Instructions
Preheat oven to 350 degrees.
Brown ground chuck in a large skillet. Drain fat, then add tomato sauce. 1/2 teaspoon salt and plenty of freshly ground black pepper. Stir, then simmer while you prepare the other ingredients.
Cook egg noodles until al dente. Drain and set aside.
In a medium bowl, combine sour cream and cottage cheese. Add plenty of freshly ground black pepper. Add to noodles and stir. Add green onions and stir.
To assemble, add half of the noodles to a baking dish. Top with half the meat mixture, then sprinkle on half the grated cheddar. Repeat with noodles, meat, then a final layer of cheese. Bake for 20 minutes, or until all cheese is melted.
Ingredients
1-¼ pound Ground Chuck
1 can 15-ounces Tomato Sauce
½ teaspoons Salt
Freshly Ground Black Pepper
8 ounces, weight Egg Noodles
½ cups Sour Cream
1-¼ cup Small Curd Cottage Cheese
½ cups Sliced Green Onions (less To Taste)
1 cup Grated Sharp Cheddar Cheese
Preparation Instructions
Preheat oven to 350 degrees.
Brown ground chuck in a large skillet. Drain fat, then add tomato sauce. 1/2 teaspoon salt and plenty of freshly ground black pepper. Stir, then simmer while you prepare the other ingredients.
Cook egg noodles until al dente. Drain and set aside.
In a medium bowl, combine sour cream and cottage cheese. Add plenty of freshly ground black pepper. Add to noodles and stir. Add green onions and stir.
To assemble, add half of the noodles to a baking dish. Top with half the meat mixture, then sprinkle on half the grated cheddar. Repeat with noodles, meat, then a final layer of cheese. Bake for 20 minutes, or until all cheese is melted.
Friday, April 15, 2011
Chicken and Black Bean Quesadillas
www.jamiecooksitup.blogspot.com
Time: 20 minutes hands on + 4-5 hours crock pot cooking
Yield: 8-10 Quesadillas
Recipe from Jamie Cooks It Up!
4 large chicken breasts
1 1/2 C water
1 T canola oil
1 envelope Fajita Seasoning Packet
1 can black beans
1 C corn
1-2 C Cheddar Cheese
8-10 flour tortillas
1. Place your chicken breasts inside a crock pot that has been sprayed with cooking spray.
2. Mix the water, oil and the Fajita Mix. Pour it over the top of the chicken. Cover with the lid and cook for 4 hours on high.
3. When the chicken is cooked through remove it from the crock, placing it on a plate. Shred it up with a fork.
4. Put it back in the juices of the crock pot and let it simmer for 1 more hour.
5. Heat up a skillet. Spray it with cooking spray (or butter it....depending on how closely you are counting calories). Lay a tortilla out on the skillet. Cover just half of the tortilla with some chicken, black beans, corn and cheese. Cover the yummy filling up with the other half of the tortilla. Heat until the cheese has started to melt. Flip it over and to let the other side of the tortilla get crispy, and to melt the cheese fully.
Creamy Chipotle Dip
Time: 5 minutes
Yield: 1 cup
Recipe from Jamie Cooks It Up!
1/3 C Chipotle Mayo
1/3 C Miracle Whip Salad Dressing
1/3 C Sour Cream
2 T sugar
1 T lime juice
2 T cilantro, chopped fine
dash salt
1. Combine all ingredients in a small bowl.
The end. Fastest dipping sauce this side of The Biggest Loser
Time: 20 minutes hands on + 4-5 hours crock pot cooking
Yield: 8-10 Quesadillas
Recipe from Jamie Cooks It Up!
4 large chicken breasts
1 1/2 C water
1 T canola oil
1 envelope Fajita Seasoning Packet
1 can black beans
1 C corn
1-2 C Cheddar Cheese
8-10 flour tortillas
1. Place your chicken breasts inside a crock pot that has been sprayed with cooking spray.
2. Mix the water, oil and the Fajita Mix. Pour it over the top of the chicken. Cover with the lid and cook for 4 hours on high.
3. When the chicken is cooked through remove it from the crock, placing it on a plate. Shred it up with a fork.
4. Put it back in the juices of the crock pot and let it simmer for 1 more hour.
5. Heat up a skillet. Spray it with cooking spray (or butter it....depending on how closely you are counting calories). Lay a tortilla out on the skillet. Cover just half of the tortilla with some chicken, black beans, corn and cheese. Cover the yummy filling up with the other half of the tortilla. Heat until the cheese has started to melt. Flip it over and to let the other side of the tortilla get crispy, and to melt the cheese fully.
Creamy Chipotle Dip
Time: 5 minutes
Yield: 1 cup
Recipe from Jamie Cooks It Up!
1/3 C Chipotle Mayo
1/3 C Miracle Whip Salad Dressing
1/3 C Sour Cream
2 T sugar
1 T lime juice
2 T cilantro, chopped fine
dash salt
1. Combine all ingredients in a small bowl.
The end. Fastest dipping sauce this side of The Biggest Loser
Sweet Cafe Rio Pork
from jamie cooks it up
Time: 5-8 hours slow cooking
Yield: 8 servings
1 3 lb pork loin roast (be sure the roast is completely thawed)
1 16 oz jar salsa (2 C salsa)
1 can green chilies
½ C brown sugar
1 can black beans, undrained
Tortillas
Cheese
Lettuce
Tomato
1. In the bottom of a large crock pot mix salsa, green chilies, brown sugar, and black beans.
2. Add the pork roast and cook on high for 4 hours or on low for 7 hours.
3. Take the meat out of the Crockpot and shred it up with a fork.
4. Return meat to the Crockpot and cook 1 more hour.
5. Serve on tortillas with cheese, lettuce and tomatoes.
Time: 5-8 hours slow cooking
Yield: 8 servings
1 3 lb pork loin roast (be sure the roast is completely thawed)
1 16 oz jar salsa (2 C salsa)
1 can green chilies
½ C brown sugar
1 can black beans, undrained
Tortillas
Cheese
Lettuce
Tomato
1. In the bottom of a large crock pot mix salsa, green chilies, brown sugar, and black beans.
2. Add the pork roast and cook on high for 4 hours or on low for 7 hours.
3. Take the meat out of the Crockpot and shred it up with a fork.
4. Return meat to the Crockpot and cook 1 more hour.
5. Serve on tortillas with cheese, lettuce and tomatoes.
Monday, March 21, 2011
Vidalia Honey Vinaigrette
from Southern Plate
•3/4 Cup Vegetable oil (or oil of your choice, note that other oils may alter flavor)
•1/2 cup Vidalia onion, chopped (or other sweet onion)
•1/4 Cup Cider Vinegar
•1/4 Cup Honey
•1 Tablespoon Dijon Mustard (honey dijon is fine)
•1/2 teaspoon salt
•1/2 teaspoon pepper
Place one tablespoon of oil in skillet or sauce pot and heat over medium. Add chopped onions and continue cooking, stirring frequently, over medium heat until browned and caramelized, about eight minutes or so. Pour in cider vinegar and stir well to loosen coating on bottom of pan.
Pour entire contents into blender and add remaining oil along with all other ingredients. Blend on high for two minutes, until well blended and emulsified. Refrigerate several hours before serving over your favorite salad. Recommendation: Dark greens with pecans, chopped apples, and dried cranberries.
•3/4 Cup Vegetable oil (or oil of your choice, note that other oils may alter flavor)
•1/2 cup Vidalia onion, chopped (or other sweet onion)
•1/4 Cup Cider Vinegar
•1/4 Cup Honey
•1 Tablespoon Dijon Mustard (honey dijon is fine)
•1/2 teaspoon salt
•1/2 teaspoon pepper
Place one tablespoon of oil in skillet or sauce pot and heat over medium. Add chopped onions and continue cooking, stirring frequently, over medium heat until browned and caramelized, about eight minutes or so. Pour in cider vinegar and stir well to loosen coating on bottom of pan.
Pour entire contents into blender and add remaining oil along with all other ingredients. Blend on high for two minutes, until well blended and emulsified. Refrigerate several hours before serving over your favorite salad. Recommendation: Dark greens with pecans, chopped apples, and dried cranberries.
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