This dish has a wonderful honey-mustard sauce that is delicious over steamed white rice or couscous!
Chicken Diablo
1/2 c. honey
1/4 c. mustard
1 tsp. salt
1 tsp. curry
1/4 c. butter
1 cut up chicken (or your favorite chicken pieces, I prefer thighs and legs)
Heat oven to 375 degrees. In a 13x9 inch baking dish melt butter, mix in rest of ingredients except chicken. Wash chicken and pat dry. Place chicken pieces in baking dish turning to coat each side. Bake for 1 hour or until chicken is done.
Saturday, February 12, 2011
Thursday, February 10, 2011
Best Green Chili
Best Green Chili
1 lb. pork (I prefer pork loin cut into bite-size cubes, you can also use spicy ground pork)
1 onion, chopped
4 tomatoes, chopped
1 can roasted and diced green chili's
1-2 roasted jalapenos, chopped
1 quart chicken broth (2 chicken bouillon cubes and 4 cups water)
1/2 tsp. black pepper
1-2 tsp. salt to taste
Saute onion and pork in olive oil. Add tomatoes, chili's, jalapeno, salt, pepper, and chicken stock. Bring to boil, simmer on medium for 2-3 hours.
Mix 1/2 cup flour with 1/2 cup water. Pour into chili stirring constantly until thick.
Tip: This recipe is best if made the day before and reheated. Serve with bean and cheese tortilla roll-ups.
1 lb. pork (I prefer pork loin cut into bite-size cubes, you can also use spicy ground pork)
1 onion, chopped
4 tomatoes, chopped
1 can roasted and diced green chili's
1-2 roasted jalapenos, chopped
1 quart chicken broth (2 chicken bouillon cubes and 4 cups water)
1/2 tsp. black pepper
1-2 tsp. salt to taste
Saute onion and pork in olive oil. Add tomatoes, chili's, jalapeno, salt, pepper, and chicken stock. Bring to boil, simmer on medium for 2-3 hours.
Mix 1/2 cup flour with 1/2 cup water. Pour into chili stirring constantly until thick.
Tip: This recipe is best if made the day before and reheated. Serve with bean and cheese tortilla roll-ups.
Tuesday, February 8, 2011
Romantic Valentine Dinner for Two
It's always nice when that special someone in your life goes out of their way to wine and dine you at an upscale restaurant. You know the kind...a table for two in a secluded corner of the room, dimly lit by pearly white candles, beautifully appointed fresh cut flowers, the candlelight dancing off of the crystal stemware, and a seasoned service staff to attend to your every whim. For most of us, that just ain't happening! So here's a simple four course menu for an elegant Valentine's Day dinner for two in your own home. Really, the only thing missing is the seasoned service staff attending to your every whim but, on the bright side, you won't have to dish out a hefty tip after you've enjoyed your elegant meal!
- Spread your table with a white linen table clothe, red place mats and napkins. Sprinkle a few rose pedals on the table clothe. Place the dinnerware and stemware on the table. Place a couple of candles in crystal vases or brass candle holders on the table along with a small vase with a couple of long-stemmed roses or tulips.
- Light the candles and pop open a nice bottle of Merlot or Pinot Noir to set the mood.
- Begin your dinner with this very fragrant and tasty broth-based Mushroom Soup. A few slices of fresh French bread on a plate will accompany this course nicely.
- Now move on to the second course, Boston Lettuce Avocado Salad and Lime Dressing. Make the salad and dressing ahead then drizzle on the dressing just before you are ready to serve it.
- For the main entree, indulge in a succulent Standing Rib Roast or Chicken Cordon Bleu, serve with garlic roasted red potatoes or roasted asparagus tips.
- Finally, the encore....a rich and chocolaty Souffle with a plate of fresh whole strawberries! Delicious!!!
Chicken Cordon Bleu
Chicken Cordon Bleu
4 skinless, boneless chicken breast halves
4 thin slices of Gruyere cheese
4 thin slices of cooked ham
salt and pepper
1 egg beaten
2 c. fresh white bread crumbs
2 Tbsp. butter
3 Tbsp. sunflower or corn oil
With a sharp knife, cut each chicken breast horizontally, leaving it attached at one side.
Open out each chicken breast, place between 2 sheets of waxed paper, and pound to a 1/8 inch thickness with a rolling pin. Fill and fold the chicken breasts. (Place 1 slice of cheese and 1 slice of ham on half of each chicken breast, season to taste, and fold the breast to cover the filling. Seal with a wooden toothpick.)
Dip each folded chicken breast into the bread crumbs, making sure each one is evenly coated. Cover and chill for 15 minutes.
Melt the butter with the sunflower oil in a large skillet. When the butter is foaming, add the chicken breasts and cook for 10 minutes on each side or until the bread crumb coating is crisp and golden and the chicken is cooked through. Remove the chicken breasts with a slotted spoon and drain thoroughly on paper towels. Cut into 1/2 inch slices and serve immediately.
Serves 4.
Courtesy of Classic Home Cooking by Mary Berry and Marlena Spieler
4 skinless, boneless chicken breast halves
4 thin slices of Gruyere cheese
4 thin slices of cooked ham
salt and pepper
1 egg beaten
2 c. fresh white bread crumbs
2 Tbsp. butter
3 Tbsp. sunflower or corn oil
With a sharp knife, cut each chicken breast horizontally, leaving it attached at one side.
Open out each chicken breast, place between 2 sheets of waxed paper, and pound to a 1/8 inch thickness with a rolling pin. Fill and fold the chicken breasts. (Place 1 slice of cheese and 1 slice of ham on half of each chicken breast, season to taste, and fold the breast to cover the filling. Seal with a wooden toothpick.)
Dip each folded chicken breast into the bread crumbs, making sure each one is evenly coated. Cover and chill for 15 minutes.
Melt the butter with the sunflower oil in a large skillet. When the butter is foaming, add the chicken breasts and cook for 10 minutes on each side or until the bread crumb coating is crisp and golden and the chicken is cooked through. Remove the chicken breasts with a slotted spoon and drain thoroughly on paper towels. Cut into 1/2 inch slices and serve immediately.
Serves 4.
Courtesy of Classic Home Cooking by Mary Berry and Marlena Spieler
Mushroom Soup
Tasty Mushroom Soup
2 Tbsp. butter
1 small onion, finely chopped
1 garlic clove, minced
1 lb. mushrooms, sliced
5 c. beef stock
2/3 c. dry white wine
2 tsp. chopped fresh thyme
2 tsp. chopped fresh marjoram
salt and black pepper to taste
Melt butter in large saucepan, add the onion and garlic, and cook gently, stirring occasionally, for a few minutes, until soft but not browned. Add the mushrooms and cook, stirring occasionally, for 10 minutes.
Add the stock, wine, thyme, marjoram, salt and pepper to taste. Bring to a boil, cover, and simmer gently for 10 minutes. Taste for seasoning. Serve hot.
Makes 4-6 servings.
2 Tbsp. butter
1 small onion, finely chopped
1 garlic clove, minced
1 lb. mushrooms, sliced
5 c. beef stock
2/3 c. dry white wine
2 tsp. chopped fresh thyme
2 tsp. chopped fresh marjoram
salt and black pepper to taste
Melt butter in large saucepan, add the onion and garlic, and cook gently, stirring occasionally, for a few minutes, until soft but not browned. Add the mushrooms and cook, stirring occasionally, for 10 minutes.
Add the stock, wine, thyme, marjoram, salt and pepper to taste. Bring to a boil, cover, and simmer gently for 10 minutes. Taste for seasoning. Serve hot.
Makes 4-6 servings.
Everyday Belgian Waffles
Occasionally you want something special for breakfast. Belgian waffles are sure to please. Here is my favorite recipe. Hint: a Belgian waffle maker is essential for this recipe to truly shine! It will create a thicker waffle contributing to a crisp outside and a light and fluffy center!
Everyday Belgian Waffles
1 3/4 c. flour
3 tsp. baking powder
1/2 tsp. salt
4 beaten egg yolks
1 1/4 c. milk
1/2 c. vegetable oil
4 stiff beaten egg whites
In medium bowl mix flour, baking powder, salt with a whisk.
In another bowl, mix egg yolks, milk, and oil.
In a medium glass bowl, beat the egg whites with a beater until they are stiff.
Mix the wet ingredients into the dry ingredients until mixed well. Gently fold in the egg whites just until mixed.
Heat a Belgian waffle iron. Pour in about 1 cup of batter and cook until crisp.
Serve with homemade blueberry syrup, maple syrup, or jelly.
Tip: Short on syrup? Make your own! Add 1 cup sugar, 1/2 cup water, and 1 teaspoon maple flavoring to a small saucepan. Heat until sugar is dissolved and bubbly. Refrigerate any leftover syrup in a glass jar. It can then be easily warmed in the microwave at a later time.
Everyday Belgian Waffles
1 3/4 c. flour
3 tsp. baking powder
1/2 tsp. salt
4 beaten egg yolks
1 1/4 c. milk
1/2 c. vegetable oil
4 stiff beaten egg whites
In medium bowl mix flour, baking powder, salt with a whisk.
In another bowl, mix egg yolks, milk, and oil.
In a medium glass bowl, beat the egg whites with a beater until they are stiff.
Mix the wet ingredients into the dry ingredients until mixed well. Gently fold in the egg whites just until mixed.
Heat a Belgian waffle iron. Pour in about 1 cup of batter and cook until crisp.
Serve with homemade blueberry syrup, maple syrup, or jelly.
Tip: Short on syrup? Make your own! Add 1 cup sugar, 1/2 cup water, and 1 teaspoon maple flavoring to a small saucepan. Heat until sugar is dissolved and bubbly. Refrigerate any leftover syrup in a glass jar. It can then be easily warmed in the microwave at a later time.
Sunday, February 6, 2011
Buttermilk Biscuits
Homemade Buttermilk Biscuits are easy and sooooo much better than biscuits from a can!
Buttermilk Biscuits
2 c. flour
3 tsp. baking powder
1/2 tsp. salt
1/4 tsp. soda
5 Tbsp. butter
1 c. buttermilk
Mix flour, baking powder, salt and soda in a medium bowl with a whisk. Cut in the butter until the mixture is course like crumbs. Add milk all at once. Stir until dough follows fork around bowl. Turn dough onto a lightly floured surface. Gently knead just a couple times, roll out to 1/2 inch thick. Cut with a glass or biscuit cutter. Bake on ungreased baking sheet or pizza stone at 450 degrees for 12 to 15 minutes until lightly browned.
Makes approximately 2 dozen.
Tip: If you don't have buttermilk, add a Tbsp. lemon juice to a cup of milk, let it set for 10-15 minutes.
This is a great option for stew at dinner. Or for breakfast with your favorite sausage gravy, or butter and honey or jelly. Enjoy!!
Expect to Break an Egg with this one, you'll receive rave reviews for your light and fluffy creation!
Buttermilk Biscuits
2 c. flour
3 tsp. baking powder
1/2 tsp. salt
1/4 tsp. soda
5 Tbsp. butter
1 c. buttermilk
Mix flour, baking powder, salt and soda in a medium bowl with a whisk. Cut in the butter until the mixture is course like crumbs. Add milk all at once. Stir until dough follows fork around bowl. Turn dough onto a lightly floured surface. Gently knead just a couple times, roll out to 1/2 inch thick. Cut with a glass or biscuit cutter. Bake on ungreased baking sheet or pizza stone at 450 degrees for 12 to 15 minutes until lightly browned.
Makes approximately 2 dozen.
Tip: If you don't have buttermilk, add a Tbsp. lemon juice to a cup of milk, let it set for 10-15 minutes.
This is a great option for stew at dinner. Or for breakfast with your favorite sausage gravy, or butter and honey or jelly. Enjoy!!
Expect to Break an Egg with this one, you'll receive rave reviews for your light and fluffy creation!
Thursday, February 3, 2011
Hoisin and Bourbon-Glazed Pork Tenderloin
Another favorite of mine from my Cooking Light collection of recipes is this grilled pork tenderloin recipe. You just can't mess this one up! It's easy and the flavors meld so well together you'll be lucky to have any leftovers!
Hoisin and Bourbon-Glazed Pork Tenderloin
1 c. hickory wood chips (I've done it with and without the wood chips and it's really good either way!)
1/3 c. hoisin sauce (found in the oriental section of your local supermarket)
2 Tbsp. seasoned rice vinegar
2 Tbsp. bourbon
2 Tbsp. maple syrup
1 1/2 tsp. grated peeled fresh ginger
1 1/2 tsp. fresh lime juice
1/2 tsp. chili paste with garlic
1 garlic clove, minced
2 (1-pound.) pork tenderloins, trimmed
1/2 tsp. salt
1/2 tsp. freshly ground black pepper
Cooking spray
Mint sprigs (optional)
Soak wood chips in water 30 minutes, drain well. Prepare grill. Combine hoisin sauce and next 7 ingredients in a small bowl, stir with a whisk. Slice pork lengthwise, cutting to, but not through, other side. Open halves, laying pork flat. Sprinkle pork with salt and pepper. Add wood chips to grill Place pork on grill rack coated with cooking spray; cook 5 minutes. Turn and baste pork with hoisin mixture, cook 5 minutes. Turn and baste pork with hoisin mixture; cook 5 minutes or until pork reaches 155 degrees or desired degree of doneness. Let stand 5 minutes; cut pork into 1/2-inch slices. Yields 8 servings.
Mmmm, Yum!
Hoisin and Bourbon-Glazed Pork Tenderloin
1 c. hickory wood chips (I've done it with and without the wood chips and it's really good either way!)
1/3 c. hoisin sauce (found in the oriental section of your local supermarket)
2 Tbsp. seasoned rice vinegar
2 Tbsp. bourbon
2 Tbsp. maple syrup
1 1/2 tsp. grated peeled fresh ginger
1 1/2 tsp. fresh lime juice
1/2 tsp. chili paste with garlic
1 garlic clove, minced
2 (1-pound.) pork tenderloins, trimmed
1/2 tsp. salt
1/2 tsp. freshly ground black pepper
Cooking spray
Mint sprigs (optional)
Soak wood chips in water 30 minutes, drain well. Prepare grill. Combine hoisin sauce and next 7 ingredients in a small bowl, stir with a whisk. Slice pork lengthwise, cutting to, but not through, other side. Open halves, laying pork flat. Sprinkle pork with salt and pepper. Add wood chips to grill Place pork on grill rack coated with cooking spray; cook 5 minutes. Turn and baste pork with hoisin mixture, cook 5 minutes. Turn and baste pork with hoisin mixture; cook 5 minutes or until pork reaches 155 degrees or desired degree of doneness. Let stand 5 minutes; cut pork into 1/2-inch slices. Yields 8 servings.
Mmmm, Yum!
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