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.
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