Marinade:
1/2 cup Honey Dijon Mustard
1/2 cup honey
1/2 tsp. oil
1/2 tsp. lemon juice
Mix ingredients together and pour 1/2 - 2/3 of sauce over the chicken. Cover and chill for 2 hours.
3 large (or 4 small) boneless skinless chicken breasts
1 Tblsp. oil
2 cups sliced mushrooms
2 Tblsp. butter
salt, pepper, and paprika
4 pieces cooked bacon - halved
1 cup shredded colby jack cheese
1 cup shredded cheddar cheese
Preheat oven to 375 degrees. Sear chicken on stove in oil for 3-4 minutes. Remove from heat. Saute mushrooms in butter in another pan.
Divide the marinade into two separate bowls, saving one bowl for dipping sauce. Brush each breast with the other half of reserved marinade. Season with salt, pepper, and paprika. Put two halves of bacon on each chicken breast. put on mushrooms, then sprinkle cheese on top. Bake for 20-25 minutes.
Thursday, May 13, 2010
Saturday, April 17, 2010
Cashew Chicken
Next time I'm going to try doubling the sauce so there's more to put over the rice.
2 lbs. boneless, skinless chicken thigh tenders
1/4 cup all purpose flour
1/2 tsp. black pepper
1 Tblsp. canola oil
1/4 cup soy sauce
2 Tblsp. rice vinegar
2 Tblsp. ketchup
1 Tblsp. brown sugar
1 clove garlic, minced
1/2 tsp. grated fresh ginger
1/4 tsp. red pepper flakes (less for less spice)
1/2 cup cashews
Combine flour and pepper in resealable food storage bag. Add chicken. Shake to coat with flour mixture. Heat oil in skillet over med-high heat. Brown chicken about 2 minutes on each side. Place chicken in slow cooker. Combine soy sauce, vinegar, ketchup, sugar, garlic, ginger, and pepper flakes in small bowl; pour over chicken. Cook on low for 3 to 4 hours. Add cashews and stir. Serve over rice.
This recipe is a lot like the shoy-u chicken recipe, but for the slow cooker.
2 lbs. boneless, skinless chicken thigh tenders
1/4 cup all purpose flour
1/2 tsp. black pepper
1 Tblsp. canola oil
1/4 cup soy sauce
2 Tblsp. rice vinegar
2 Tblsp. ketchup
1 Tblsp. brown sugar
1 clove garlic, minced
1/2 tsp. grated fresh ginger
1/4 tsp. red pepper flakes (less for less spice)
1/2 cup cashews
Combine flour and pepper in resealable food storage bag. Add chicken. Shake to coat with flour mixture. Heat oil in skillet over med-high heat. Brown chicken about 2 minutes on each side. Place chicken in slow cooker. Combine soy sauce, vinegar, ketchup, sugar, garlic, ginger, and pepper flakes in small bowl; pour over chicken. Cook on low for 3 to 4 hours. Add cashews and stir. Serve over rice.
This recipe is a lot like the shoy-u chicken recipe, but for the slow cooker.
Tuesday, April 13, 2010
Parmesan Chicken for Two
1/2 cup Ritz crackers, crushed
1 Tblsp. Parmesan cheese
1/2 tsp. garlic salt
2 boneless, skinless chicken breasts
1/4 cup plain yogurt
1 Tblsp. melted butter
Combine cracker crumbs, cheese, and garlic. Dip chicken in yogurt then coat with crumbs. Place in greased baking dish. Drizzle with melted butter. Bake at 350 degrees for 45 minutes.
Serve over noodles with either spaghetti sauce or alfredo sauce.
1 Tblsp. Parmesan cheese
1/2 tsp. garlic salt
2 boneless, skinless chicken breasts
1/4 cup plain yogurt
1 Tblsp. melted butter
Combine cracker crumbs, cheese, and garlic. Dip chicken in yogurt then coat with crumbs. Place in greased baking dish. Drizzle with melted butter. Bake at 350 degrees for 45 minutes.
Serve over noodles with either spaghetti sauce or alfredo sauce.
Monday, April 12, 2010
Cafe Rio Rice
3 cups water
4 tsp. chicken bouillon granules
4 tsp. minced garlic
1/2 bunch cilantro
1 can green chilies (or fresh equivalent)
3/4 tsp. salt
1 Tblsp. butter
1/2 onion
3 cups Minute Rice
Blend cilantro, green chilies, and onion together in food processor. Bring water to a boil and add all ingredients; simmer covered for 30 minutes. Serve with cafe rio sweet pork or chicken, and make into a salad or burritos.
4 tsp. chicken bouillon granules
4 tsp. minced garlic
1/2 bunch cilantro
1 can green chilies (or fresh equivalent)
3/4 tsp. salt
1 Tblsp. butter
1/2 onion
3 cups Minute Rice
Blend cilantro, green chilies, and onion together in food processor. Bring water to a boil and add all ingredients; simmer covered for 30 minutes. Serve with cafe rio sweet pork or chicken, and make into a salad or burritos.
Jessica's Salsa
1 can of strained black eyed peas
1 can of strained whole kernal corn
3 or 4 tomatoes
2 avacados
2 or 3 green onions
1 bunch cilantro (cut small)
1 pkg. of Italian dressing (you will need vinegar, oil, and water to make)
Put cut vegetables and canned vegetables in bowl. Make Italian dressing as directed on the package then pour over and stir enough to evenly coat veggies.
Serve with tortilla chips (I like the Hint of Lime Chips)
1 can of strained whole kernal corn
3 or 4 tomatoes
2 avacados
2 or 3 green onions
1 bunch cilantro (cut small)
1 pkg. of Italian dressing (you will need vinegar, oil, and water to make)
Put cut vegetables and canned vegetables in bowl. Make Italian dressing as directed on the package then pour over and stir enough to evenly coat veggies.
Serve with tortilla chips (I like the Hint of Lime Chips)
Anna's Banana Nut Bread
1 cup sugar
1/2 cup margarine or butter
2 eggs
3 bananas, mashed
1/4 tsp. salt
1 tsp. baking soda dissolved in 1 Tblsp. warm water
2 cups flour
3/4 cup walnuts, chopped (optional)
Cream butter and sugar together. Add eggs and mix well. Stir in mashed bananas, mixing well. Add salt. Stir in baking soda and warm water mixture, stirring well. Mix in flour and stir in nuts (if desired). Put batter into two small well-greased loaf pans. Bake at 325 for 45-50 minutes or until loaves test done with a toothpick. Cool on wire rack. When cool, wrap in aluminum foil. Makes 2 small loaves.
1/2 cup margarine or butter
2 eggs
3 bananas, mashed
1/4 tsp. salt
1 tsp. baking soda dissolved in 1 Tblsp. warm water
2 cups flour
3/4 cup walnuts, chopped (optional)
Cream butter and sugar together. Add eggs and mix well. Stir in mashed bananas, mixing well. Add salt. Stir in baking soda and warm water mixture, stirring well. Mix in flour and stir in nuts (if desired). Put batter into two small well-greased loaf pans. Bake at 325 for 45-50 minutes or until loaves test done with a toothpick. Cool on wire rack. When cool, wrap in aluminum foil. Makes 2 small loaves.
Mint Brownies
1 Box Fudge Brownie Mix
1 egg
1/3 cup water
1/3 cup oil
1 bag Andes Mints
Mix brownie mix with egg, water, and oil until just moistened. Bake in greased pan according to directions on box. Remove from oven and immediately place a layer of mints across the top of the brownies and let sit for one minute. After melted, spread the mints together making a frosting. Cut any remaining mints in half lengthwise or quarters and place on top of each brownie for serving.
1 egg
1/3 cup water
1/3 cup oil
1 bag Andes Mints
Mix brownie mix with egg, water, and oil until just moistened. Bake in greased pan according to directions on box. Remove from oven and immediately place a layer of mints across the top of the brownies and let sit for one minute. After melted, spread the mints together making a frosting. Cut any remaining mints in half lengthwise or quarters and place on top of each brownie for serving.
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