I got this in a frozen dinner group. I am sure this is from Anna. Anna is wonderful. She is the best cook, has 6 kids, skinny, nice, you name it. We love her, everyone loves her. I love her. And if you get a recipe from her, know it is a "keeper". Everyone who tries this, raves about this recipe. I have to admit, I would never had tried this on my own. But it works. And if you don't know what couscous is, this is the dish to try it with. Even my younger sister said that she didn't like couscous until she had it with this dish. Now we can't have it without.
Couscous, btw, is a very small pasta that cooks like instant rice and about that size too. Don't bother getting the flavored kinds. This has enough flavor and spoon the drippings over the couscous. Ideal for having that family that always seems to have it together for dinner. They will be impressed. If not, you didn't want to be friends with them anyway.
4-6 boneless skinless chicken breasts
1 c feta cheese
1/4 c paprika (this is NOT a typo, yes 1/4 CUP)
1/4 tsp cumin
1/4 tsp oregano
1/4 tsp thyme
1 1/4 tsp salt
1 c pesto
1-2 cloves garlic
2 1/2 T olive oil
Preheat oven to 350 degrees. With sharp knife cut a slit into chicken breasts not cutting all the way through, just creating a "pocket". Stuff with feta cheese and put into 13X9 baking dish. In small bowl combine: paprika, cumin, oregano, thyme and salt. Spread evenly over chicken. Spoon pesto over chicken. Sprinkle with garlic. Drizzle oil over the top and cover with aluminum foil (shiny side down). Put in oven for 35-45 minutes (chicken breast thickness vary greatly) until no longer pink inside. Serve with rice or couscous.
NOTE: Now if you are like me and the kids don't care how it looks you can skip the stuffing the feta in the middle and just sprinkle it on top. Also this is great layered in a slow cooker and cook on low for 3-4 hours. Again, not as pretty, but tastes just the same and great if you have church or work or just a life to attend for a few hours and don't want to think about "what's for dinner".
Sunday, March 29, 2009
Best side dish...ever???
OK so this is NOT so kid friendly. Fine by me. Then the leftovers are lunch the next day. And they are just as good the next day, trust me. Another trusted recipe from Dawn. I love this time of year. I always start craving veges, BBQ and corn on the cob when it hits the 80's. I live in Vegas so it's been in the 80's since mid March. Sorry to you who are still having to put your SUV's in 4WD every other day still... somebody has to do it, I am just happy it's not me. So here it is, you can get all this stuff, even in the snow.
2-3 Zucchini or Italian squash (I am not sure the difference if there is one)
2-3 tomatoes (any kind)
1/2 lb. button mushrooms
1/2 medium onion
1 T butter
1 T soy sauce
1/2 c shredded cheddar cheese
Preheat oven to 350 degrees. Wash and cut all the veges (and tomato) into bit size (about 1/2") pieces. Put into 8X8 baking dish. Top with butter and soy sauce. Sprinkle cheese on top. Cover with aluminum foil (remember shiny side down) and put into oven for 15-20 minutes. Just until cheese is melted and veges are starting to soften. Serve with anything or just by itself.
2-3 Zucchini or Italian squash (I am not sure the difference if there is one)
2-3 tomatoes (any kind)
1/2 lb. button mushrooms
1/2 medium onion
1 T butter
1 T soy sauce
1/2 c shredded cheddar cheese
Preheat oven to 350 degrees. Wash and cut all the veges (and tomato) into bit size (about 1/2") pieces. Put into 8X8 baking dish. Top with butter and soy sauce. Sprinkle cheese on top. Cover with aluminum foil (remember shiny side down) and put into oven for 15-20 minutes. Just until cheese is melted and veges are starting to soften. Serve with anything or just by itself.
Nathan's favorite Banana Bread
So this isn't your typical banana bread. Please do not add chocolate chips to this!! Or at least if you do, don't tell me. Mix this in a plastic or glass bowl with a wooden spoon. Don't use a mixer or processor. This is best done by hand. Also once you add the bananas, work quickly. So chop nuts, and have everything ready to go ahead of time. Also once a banana is all dark, it gets bitter. I like them just when they are starting to get spotty. They are pefect then (for me at least).
Preheat oven to 350 degrees
1 1/4 c sugar
1/2 c butter softened
2 eggs
1 1/2 c mashed ripe bananas
1/2 c buttermilk or sour milk (almost 1/2 c milk with 1 tsp vinegar or lemon juice added)
1 tsp vanilla
2 c flour
1 tsp soda
1 tsp salt
1 c chopped nuts (optional.... unless you live at my house)
Mix butter and sugar together. Add eggs and mix well. Add bananas, vanilla and buttermilk. Stir to completely combined. Mix dry ingredients in separate bowl. Add all at once and stir until no lumps remain. Do not over mix. Add nuts. Pour into two greased loaf pans or as muffins. Bake for 50-60 minutes as loaf or 30-35 as muffins. Makes 2 loafs for 24 muffins.
Preheat oven to 350 degrees
1 1/4 c sugar
1/2 c butter softened
2 eggs
1 1/2 c mashed ripe bananas
1/2 c buttermilk or sour milk (almost 1/2 c milk with 1 tsp vinegar or lemon juice added)
1 tsp vanilla
2 c flour
1 tsp soda
1 tsp salt
1 c chopped nuts (optional.... unless you live at my house)
Mix butter and sugar together. Add eggs and mix well. Add bananas, vanilla and buttermilk. Stir to completely combined. Mix dry ingredients in separate bowl. Add all at once and stir until no lumps remain. Do not over mix. Add nuts. Pour into two greased loaf pans or as muffins. Bake for 50-60 minutes as loaf or 30-35 as muffins. Makes 2 loafs for 24 muffins.
Oatmeal Rolls
These are also from Dawn. They are a great roll and need little rising time.
In medium sized saucepan boil 2 c water. Add 1 c oatmeal (any kind but instant) and 3 T butter. Take off heat. Stir until butter is melted and oatmeal is soft. Add 1/2 c brown sugar. Let cool until slightly warm. In mixer put 1 T yeast, 1/3 c water and 1 tsp sugar. Let sit for 5 minutes. Add oatmeal mixture, 1 tsp salt and 2 3/4-3 1/4 c flour. Whole wheat flour is great in this also. Mix until dough comes away from the sides. Divide into rolls and put on greased baking sheet. Let rise 30-45 minutes. Bake at 350 degrees for 15-20 minutes.
In medium sized saucepan boil 2 c water. Add 1 c oatmeal (any kind but instant) and 3 T butter. Take off heat. Stir until butter is melted and oatmeal is soft. Add 1/2 c brown sugar. Let cool until slightly warm. In mixer put 1 T yeast, 1/3 c water and 1 tsp sugar. Let sit for 5 minutes. Add oatmeal mixture, 1 tsp salt and 2 3/4-3 1/4 c flour. Whole wheat flour is great in this also. Mix until dough comes away from the sides. Divide into rolls and put on greased baking sheet. Let rise 30-45 minutes. Bake at 350 degrees for 15-20 minutes.
Oatmeal Chocolate Chip and Whatever Cookies
She (my friend Dawn) doubles this recipe and it makes a ton. You can add raisins, nuts, peanut butter chips, coconut, whatever you want. They always turn out great.
1 C butter
1 c sugar
1 c brown sugar
2 eggs
1 tsp vanilla
1 c white flour
1 c whole wheat flour
2 1/2 c oatmeal
1/2 tsp salt
1 tsp baking soda
1 tsp baking powder
2 c chocolate chips
1 cup nuts (optional)
whatever else you want
Cream butter and sugars together. Add eggs and vanilla, beat on med-high for 4 minutes. Combine all dry ingredients. Add to creamed mixture and beat until all flour is incorporated. Fold in chocolate chips and other stuff. Bake at 375 degrees for 10-12 minutes. If using real butter remember to watch them. The minute they get light golden pull them out and let them sit on the baking sheet for a few minutes.
1 C butter
1 c sugar
1 c brown sugar
2 eggs
1 tsp vanilla
1 c white flour
1 c whole wheat flour
2 1/2 c oatmeal
1/2 tsp salt
1 tsp baking soda
1 tsp baking powder
2 c chocolate chips
1 cup nuts (optional)
whatever else you want
Cream butter and sugars together. Add eggs and vanilla, beat on med-high for 4 minutes. Combine all dry ingredients. Add to creamed mixture and beat until all flour is incorporated. Fold in chocolate chips and other stuff. Bake at 375 degrees for 10-12 minutes. If using real butter remember to watch them. The minute they get light golden pull them out and let them sit on the baking sheet for a few minutes.
Pancakes or Sandwich Wraps
My friend Dawn is a great cook. Here are three of her recipies for you. They are even lower on the carbs!!
Pancakes or Sandwich Wraps
Put 1 c wheat and 1 c milk in a blender. She says you can use whole wheat flour if you don't have regular wheat. Blend on high for 4 minutes.
Thank add:
2 eggs
2 T oil
2 tsp. baking powder
2 T sugar
1/2 tsp. salt
Cook as you would regular pancakes. For wraps make the batter really thin and cook in a bit more oil so it doesn't stick. YUMM!!
Pancakes or Sandwich Wraps
Put 1 c wheat and 1 c milk in a blender. She says you can use whole wheat flour if you don't have regular wheat. Blend on high for 4 minutes.
Thank add:
2 eggs
2 T oil
2 tsp. baking powder
2 T sugar
1/2 tsp. salt
Cook as you would regular pancakes. For wraps make the batter really thin and cook in a bit more oil so it doesn't stick. YUMM!!
Thursday, March 19, 2009
Nathan's favorite chocolate chip cookies
Alright, I will tell you I have tried dozens, if not hundreds of chocolate chip cookie recipes. The most recent from Lavain Bakery in NY, not really from them, they don't publish it, but supposedly a copy from someone who is a huge fan. Suppose to be the best. Even won the showdown with Bobby Flay. But I have to say, mine are the best!! And there is a secret ingredient that I add. They are great without it, and it is not included. If you are lucky enough to know what it is, keep it to yourself. I have to have something to pass on the kids!!
1 c unsalted butter-softened
3/4 c sugar
1 c brown sugar (dark is my favorite)
1 tsp. vanilla
2 eggs
Preheat the oven to 375 degrees. Combine butter and sugars until creamed well. Add vanilla and eggs. Beat on med-high for 5 minutes (do NOT skip this, I think it is key). In bowl combine 3 c. flour, 3/4 tsp. baking soda and 1 tsp salt. Add to mixer and mix until combined. Do not over mix. Add 2 c chocolate chips (I love to chop a chocolate bar instead) and 1 c. toasted chopped walnuts (or no nuts for you nuts). Drop by teaspoonful onto baking sheet (I love a smaller cookie, that way I can eat two...or three.... or five and not feel as guilty). Bake for 8-10 minutes. Now watch them CAREFULLY! When they are just starting to turn golden on the top, pull them out. But DON'T take off the cookie sheet yet (unless you like them slightly underdone in the middle) Let them sit for 4-5 minutes. Then take them off the sheet. Perfection!!!! Makes about 40 cookies.
1 c unsalted butter-softened
3/4 c sugar
1 c brown sugar (dark is my favorite)
1 tsp. vanilla
2 eggs
Preheat the oven to 375 degrees. Combine butter and sugars until creamed well. Add vanilla and eggs. Beat on med-high for 5 minutes (do NOT skip this, I think it is key). In bowl combine 3 c. flour, 3/4 tsp. baking soda and 1 tsp salt. Add to mixer and mix until combined. Do not over mix. Add 2 c chocolate chips (I love to chop a chocolate bar instead) and 1 c. toasted chopped walnuts (or no nuts for you nuts). Drop by teaspoonful onto baking sheet (I love a smaller cookie, that way I can eat two...or three.... or five and not feel as guilty). Bake for 8-10 minutes. Now watch them CAREFULLY! When they are just starting to turn golden on the top, pull them out. But DON'T take off the cookie sheet yet (unless you like them slightly underdone in the middle) Let them sit for 4-5 minutes. Then take them off the sheet. Perfection!!!! Makes about 40 cookies.
Never Fail Pizza Dough
So I am trying, trying, to be healthier. I have this great pizza dough recipe I have made for well before I was married (so at least 12 years). It always turns out great. I decided I would try adding in some wheat flour and see if my family even noticed. NOPE! Not even my picky DH. So here is the new, revised, healthier pizza dough recipe. This crust is a bit chewing and not too bready. If you like a thicker crust, let the dough rise for 10-15 minutes before you roll into pan and then another 5-10 minutes in the pan. I also cook it a bit before I add topping and sauce. I like the texture better. You can try not doing this, but for me, it works to precook for a few minutes.
1 1/2 T yeast
1 1/2 C warm water
1 1/2 tsp sugar
3 T oil (I like olive but vegetable or canola is fine)
Preheat oven to 400 degrees. Mix together and let sit for 5 minutes. Add 1 1/2 tsp. salt and 2 c whole wheat flour. Mix. Add in another 1 3/4-2 1/2 c. white flour until dough pulls away from sides. Immediately divide into 2 and roll into jelly roll pan pressing all the way to the sides working quickly so dough doesn't rise too much. Put in oven for 5-7 minutes until edges just start to turn light golden. Pull out, top with sauce, cheese and favorite pizza toppings. Put back in the oven for 7-10 minutes until cheese is melted. Enjoy!! Makes 2 13X18 sheet cake pans. If your family doesn't engorge that much on pizza, just half the recipe.
1 1/2 T yeast
1 1/2 C warm water
1 1/2 tsp sugar
3 T oil (I like olive but vegetable or canola is fine)
Preheat oven to 400 degrees. Mix together and let sit for 5 minutes. Add 1 1/2 tsp. salt and 2 c whole wheat flour. Mix. Add in another 1 3/4-2 1/2 c. white flour until dough pulls away from sides. Immediately divide into 2 and roll into jelly roll pan pressing all the way to the sides working quickly so dough doesn't rise too much. Put in oven for 5-7 minutes until edges just start to turn light golden. Pull out, top with sauce, cheese and favorite pizza toppings. Put back in the oven for 7-10 minutes until cheese is melted. Enjoy!! Makes 2 13X18 sheet cake pans. If your family doesn't engorge that much on pizza, just half the recipe.
Scalloped Rice
Scalloped Rice
2 c cooked rice
1/2 c butter (melted)
1/2 c grated cheddar cheese
3 well beaten eggs
2 c milk
salt and pepper
combing butter, cheese, milk and eggs. Add to rice. Pour into greased 9X13 baking pan. Put this pan into another that is bigger and fill with 1" water to create a water bath. Bake at 350 degrees for 1 hour.
OK this is kind of like a souffle'. It would be great with something like spinach or red peppers too. I luckily have a pan that is just slightly bigger than this one for the water bath. You could also do this into little ramekins for individual portions. This is a great side dish to pork roast, ham, or any meat. I like the "ham and eggs" effect so I like it with a pork dish. Even ribs (which is what I made this night). You can use brown rice for health, but I do prefer white in this one. Again with the eggs and cheese, not one of the healthier dishes anyway.
Sunday, March 8, 2009
Fruit Cobbler
I know there are debates about cobblers, but I have had this reciped for years and it is just they way I like it. The topping is like a light biscuit. Nice and bready. Carbs...yum. You can use any variety of friut or mix them. My favorite is peaches and raspberries.
Preheat oven to 350 degrees.
In medium bowl combine: 2 2/3 c. flour
3/4 tsp. salt
1 T plus 1 tsp. baking powder
1/3 c. sugar
Blend together. With a pastry blender or fork cut in 1/2 c butter cold and cut into small pieces. Cut in butter until mixture resembles coarse crumbs. Add 1 1/3 c. milk and stir until just combined.
Combine 10 c. fruit 2 T. flour and pour into 13X9X2 baking dish. Using two spoons, randomly place dollops of dough on top of fruit. Sprinkle with 2 T sugar. Bake 40-45 minutes until dough is light brown and completely cooked. Serve with ice cream or sweetened whip cream.
Preheat oven to 350 degrees.
In medium bowl combine: 2 2/3 c. flour
3/4 tsp. salt
1 T plus 1 tsp. baking powder
1/3 c. sugar
Blend together. With a pastry blender or fork cut in 1/2 c butter cold and cut into small pieces. Cut in butter until mixture resembles coarse crumbs. Add 1 1/3 c. milk and stir until just combined.
Combine 10 c. fruit 2 T. flour and pour into 13X9X2 baking dish. Using two spoons, randomly place dollops of dough on top of fruit. Sprinkle with 2 T sugar. Bake 40-45 minutes until dough is light brown and completely cooked. Serve with ice cream or sweetened whip cream.
Pancakes
I got this recipe from my niece, Alexis. She is a budding chef. These always turn out light and fluffy. With pancakes this good, who wouldn't take the extra 2 mintues to make from scratch.
1/2 c sugar
2 eggs
Beat well.
Combine: 2 C flour
2 tsp baking powder
1/2 tsp salt
Mix. Alternating with 1 1/2 c milk. Then add 1/4 c vegetable oil. Cook on hot griddge. Makes about 20 4" pancakes.
1/2 c sugar
2 eggs
Beat well.
Combine: 2 C flour
2 tsp baking powder
1/2 tsp salt
Mix. Alternating with 1 1/2 c milk. Then add 1/4 c vegetable oil. Cook on hot griddge. Makes about 20 4" pancakes.
Friday, March 6, 2009
Jen's creamy cookie creation
Jen's creamy cookie creation
Take the "sauce" from the grape salad recipe and add the zest of 1 lemon. Make up or take out of fridge sugar cookie dough. Take dough and using about 1 T press into greased or lined muffin tin. Pressing dough up the sides but leaving the center open like a little pie crust. Bake at 350 degrees for about 8-10 minutes until cookies are just a light brown. Do not overcook. Let cookies cool. Fill with sauce and top with favorite fruit. Makes a quick and easy dessert for showing off to friends. Looks impressive but easy and delicious.
Marinated Pork Chops
I am not so big on pork, but these are melt in your mouth delicious!
Take 4-6 bone on pork chops and put into gallon zip lock with 1 c soy sauce, 1 c. worshershire sauce, 2 cloves garlic, 1/2 c. vegetable oil, 1 tsp. black pepper. Let sit in the fridge for at least 1 hour. Bake at 375 degrees for about 40 mintues in cake pan (there will be lots of "sauce"). You can reduce the drippings or just serve it over from the pan. Yummy!!
Grape Salad
This is so easy!!
Take 8 oz. cream cheese softened
1 c sour cream
1 tsp. vanilla
2-4 T sugar
Blend together until smooth.
Stir in seedless grapes (about 2 lbs). Right before serving top with 1 tsp brown sugar. Enjoy. This is also great with other fruits. Use whatever you have.
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