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well when I took them out of the package THAT READ: Bone-In....they were all BoneLESS! I hope it doesn't make a difference!
I bet they got fall apart tender fast without bones! Were they OK? I love cooking with beer- I make my brisket in beer, it was my best friend's mother's party recipe. None of her daughters were interested in learning how to make it, but I was!
Gettin in touch with my Southern roots, tonight!! Fried chicken, potato salad and green beans (still crunchy though, can't stand mushy veggies)!! Maybe TriTip tomorrow.
I'm home after being in Hawaii for two weeks. Then I leave again for a business trip. I should cook something for Sunday night dinner but that would require a trip to the grocery store, so I think pizza might win.
It officially became fall while we were gone, so I'm excited to bust out the cool weather recipes.
I made some new recipes for thanksgiving, including a slow-roasted turkey injected with a marinade of orange juice concentrate, jim beam, and butter. it was delish! I also made make-ahead mashed potatoes - they turned out great! and so much less stressful than trying to get the mashed potatoes done at the right time!
Of course today I made wild rice soup with the leftover turkey. Yum, yum!
I made these and they were to die for! (almost identical to the starbucks ones)
Cranberry Bliss Bars
Ingredients
Cake Base:
2 sticks of Butter, softened
1 ¼ cups Brown Sugar, packed
3 large Eggs
1 ½ teaspoons Vanilla
1 teaspoon Ground Ginger
½ teaspoon Salt
¼ - ½ teaspoon Baking Powder (don’t use a full ½ tsp)
1 ½ cups Flour
¾ cup dried Cranberries, minced
½ cup Lindt or other high quality White Chocolate, coarsely chopped
2 tablespoons Candied Ginger, finely minced
Frosting:
6 oz Cream Cheese, softened (you can use 1/3 less fat but NOT fat free)
3 cups Powdered Sugar
3 tablespoons Butter, softened
½ teaspoon Vanilla
½ teaspoon Orange Extract
Garnish:
½ cup dried Cranberries, minced
White Chocolate, melted
Directions: Preheat oven to 350. Grease 9x13 pan
Mix ground ginger, salt, baking powder and flour together in small bowl. Beat butter and sugar together. Beat in eggs and vanilla. Add dry ingredients and beat until mixed. Fold in cranberries, candied ginger and white chocolate. Spread in pan and bake for 18-20 minutes. DO NOT over bake. If anything, under bake it a little.
Beat all ingredients together for frosting. When cake is COMPLETELY cooled, spread frosting over cake. Immediately sprinkle with dried cranberries. Melt white chocolate in microwave and use a fork to drizzle it over the top.
MY NOTES: I used the Ocean Spray Craisins and minced finely. Make sure you use the crystallized or candied ginger and mince it very finely. I baked my bars for 17 minutes, and they were perfect. They were just slightly under baked. If you over bake them the will be too cakey and not like the real bars. Ovens all vary so be sure to check yours frequently. It should be barely a light brown on the top.
Got a pork roast in the oven. Gonna make corn bread, green beans, and salad for dinner tonnight. Tomorrow is Chicken Alfredo with Brocolli over fetticini.
jennik
We're using leftover chicken to make quesidillas and a pre bagged salad. Everything on paper plates too because we have no running water till who knows when.
Anybody have a reciepe for the Lemon Pound cake like the one from Starbucks?? I have searched high and low for something similair, but to no avail.
Thanks
jennik
Steak and baked potatoes tonight. Pork loin tomorrow.
Nothing fancy. Been getting kinda of bored lately. May have to break through some cookbooks soon!!
jennik
Currently searching for a recipe that uses Tamarind sauce, I have had it at restaurants and picked some up whilst out food shopping...now just need to find something to do with it, so far I have found a ribs recipe...so it may well be ribs for dinner
__________________
Yiddish Saying " We Plan, God Laughs"
One step in front of the other, one day at a time is the new outlook for my life.
Ingredients
500-600g Chicken, Cut Into 1 1/2-inch Cubes
4 tb Low-sodium Soy Sauce
5 Cloves Garlic, Minced
2 md Onion, Minced
1 ts Fresh Thyme OR 1/2 ts (half tsp) Dried Thyme, Crushed
1 ts Fresh Oregano OR 1/2 ts (half tsp) Dried Oregano, Crushed
Salt And Freshly Ground Black Pepper
Oil spray for cooking meat
2 cups Chicken Stock
5 tb Tamarind Puree or Sauce
Red chili, finely chopped
1 tb Dry Sherry
1 md Celery Rib, Chopped
1 ts Cornstarch
1 tb Cold Water
Directions
In a large bowl, mix the cubed meat with the soy sauce, garlic, chopped onion, thyme, oregano and salt and freshly ground black pepper to taste.
Cover and allow to marinate for at least 1 hour.
In a large skillet, spray oil to cover base.
Add the meat and brown over high heat. Remove any fat with kitchen paper.
Add the stock, tamarind sauce, sherry, and celery.
Reduce the heat and simmer for 1 hour or until the meat is fork tender and the liquid is reduced to about one third of the original.
Dissolve the cornstarch in the cold water and add to the mixture.
Stir until the sauce thickens and becomes shiny.
Remove from the heat.
Serve with boiled rice
I have never tried tamarind sauce but this sounded good hope it helps.
Carnitas!!! YUMMY!!! Started them this moring in the crock pot and when I got home, the house smelled fabulous!! Ooohhh that meat was soooo tender and delicous!!
Hello all, It has been a long time since I have been on here. A long time ago someone took all the recipes and put them together in like a book, I printed it off and made some of them and they were delicatable, now I can't find it...I have searched high and low in my house and it is no where to be found...Please help if you can...Thanks to anyone who can help me....I really appreciate it...
Rhonda
Hello all, It has been a long time since I have been on here. A long time ago someone took all the recipes and put them together in like a book, I printed it off and made some of them and they were delicatable, now I can't find it...I have searched high and low in my house and it is no where to be found...Please help if you can...Thanks to anyone who can help me....I really appreciate it...
Rhonda
Try the first post in this thread there is a link that might help.
Well I looked and looked and could not find it..I guess I am out of luck...I made Pot Roast last night. It was delish...Tonight hubby on his own, going out with some friends for Mexican....
Hello all, It has been a long time since I have been on here. A long time ago someone took all the recipes and put them together in like a book, I printed it off and made some of them and they were delicatable, now I can't find it...I have searched high and low in my house and it is no where to be found...Please help if you can...Thanks to anyone who can help me....I really appreciate it...
Rhonda
1 lb ground beef
1 clove, minced
1 onion, chopped (I put this in a small food processor b'c when the kids were little they didn't know there were onions in the sauce)
1 28-oz can crushed tomatoes with added puree
1 28-oz can tomato sauce (or 2 14- oz)
rosemary
1 bay leaf
Saute the garlic and onions until soft. Add the ground beef and brown together, breaking up the big pieces into little ones. Add cans of tomatoes, a sprig of fresh rosemary or an 1/8 of a tsp of dried, and the bay leaf.
Bring to a boil so the flavors meld together and then simmer on low for at least an hour, or up to 3 hours, stirring regularly.
This recipe makes enough sauce for a tray of lasagna with leftover for spaghetti the next day.
3 large thin sliced chicken cutlets
Kosher salt and freshly ground black pepper
½ c. AP flour
3 Tbsp vegetable oil
1 medium sweet onion, sliced
½ lb mushrooms, sliced
1 yellow bell pepper, seeded and sliced
2 Tbsp tomato paste
½ c. white wine (I use white cooking wine – its all I had)
½ c. beef broth
1 (14 ounce) can petite diced tomatoes
½ Tbsp butter
Season the chicken with salt and pepper to taste and lightly dredge in flour. In a large sauté pan, heat the oil over medium –high heat and add the chicken. Brown on both sides until golden (about 3 minutes on each side). Cook in batches if you double the recipe. Remove the chicken from the pan and set aside. In the same skillet, add more oil if needed along with the onion, mushrooms and peppers and sauté until softened and fragrant, but not limp, about 5 minutes. Season with salt and pepper to taste. Stir in the tomato paste and cook a few minutes to cook out the raw flavor. Turn up the heat and add the wine to deglaze and let it reduce for 2 or 3 minutes. Add the beef broth and tomatoes. Once the mixture begins to bubble, add the browned chicken cutlets and any juices and reduce the heat to simmer. Cook until the chicken is warmed through, about 3 minutes. Turn off the heat and stir in the butter.
1 pound ground turkey
1 lb small dry pasta shapes
1 small onion, chopped
1 clove garlic, minced
1 (14 oz.) can petite diced tomatoes, drained
1 package taco seasoning
3 ounce cream cheese
1/2 cup sour cream
Salt and pepper
Bring a large pot of water to boil. Cook pasta according to the package directions. Drain, reserving 1/2 cup of pasta water. Set aside.
Meanwhile, in a large skillet or sauté pan, cook the ground turkey over medium-high heat until no longer pink. A few minutes before the meat is cooked through, add the chopped onion to the skillet. Once the meat is cooked through, mix in the garlic and cook until fragrant, about 30 seconds. Mix in the diced tomatoes and taco seasoning and let simmer over medium heat for about 5 minutes. Stir in the cooked pasta, cream cheese, sour cream and reserved pasta water, and continue stirring until the cream cheese is melted and the sauce is well blended. Season with salt and pepper to taste. Simmer over medium-low heat 3-5 minutes to reduce the sauce a bit.
a bit of butter
some olive oil
chicken legs
1/2 c. white wine - I had white cooking wine so I used it
3 (15oz) cans of petite diced tomatoes
half a tiny can of tomato paste
7 or 8 whole, peeled cloves of garlic - sounds like a lot but roasting them like that makes them sweet and you can fish them out if you don't eat them because they stay big
fresh herbs - I had basil, thyme and rosemary so I used it
1 box of any hearty pasta
Salt and pepper the chicken legs and brown them in a heavy, oven proof pot for about 3 minutes on each side and remove from the pot. Pour in the wine/cooking wine for a few minutes. Pour in the tomatoes and paste and let it cook another few minutes. Add the fresh herbs (didn't bother to chop, just threw them in whole). Add the chicken and garlic and put it in the oven, covered, for 1 1/2 hours at *400.
Cook and drain the pasta at the very end.
This sounds like its a lot but of all the recipes I have made, this is by far the easiest. No chopping and really no rules.
• 1 packages (16 Oz. Package) Bacon, Naturally Flavored
• ½ cups Bacon Grease, From The Bacon You're Cooking
• 2 large cans (28 Oz. Cans) Petite Diced Tomatoes, Nothing Added
• ½ cups Chopped Fresh Basil
• 2 cloves Fresh Garlic, Minced
• 1 bunch Chopped Green Onions
• 2 teaspoons Salt, Optional
• 1 box (16 Oz. Box) Capellini Or Angel Hair Pasta
Fry bacon in a large frying pan, making sure it’s cooked thoroughly but not too crispy. Drain cooked bacon on paper towels, but don’t throw away the grease in the pan! You want to reserve 1/2 cup bacon grease. Dump the rest of the bacon grease out, then put the skillet back on the stove without cleaning it. When the bacon is cool, use your fingers to tear it into small pieces. (Please, don’t ever use store bought bacon bits in this recipe.) Set your cooked, crumbled bacon aside.
Now, open your tomato cans and dump them into a large bowl. Throw in the chopped fresh basil and stir. Set this bowl aside and let the flavors mingle while you do the next step.
Dice your garlic, and chop your green onions. Pour your 1/2 cup of bacon grease back into the skillet and heat it to medium. Throw in and saute your garlic and onions. When they’re getting a nice tan from the color of the bacon grease, add your bacon. On low heat, saute the bacon together with the garlic and onions for around ten minutesAdd tomatoes and basil. Stir together really well, bring to a boil and then cover and simmer 20 minutes, stirring occasionally. Taste and add salt if necessary.
Meanwhile, in a large pot, cook your pasta according the directions on the package. Drain noodles and set aside. Right before serving, in a very large bowl, add the bacon/tomato sauce to the noodles and mix well.
This is a deliciously rich sauce that my children love.
BOLOGNESE
1 – 1½ lbs lean ground beef chuck
1 large onion
2 medium carrots, chopped
3 cloves garlic minced
1 c. half and half
1 cup chicken broth
1 Tbsp white wine vinegar
1 28 oz can crushed tomatoes
1 6 oz can tomato paste
2 tsp Italian seasoning, crushed
Freshly ground black pepper
½ tsp
salt
Brown the beef, onion, carrots and garlic until meat is no longer pink. Drain fat.
Add half and half. Bring to boiling. Reduce heat and simmer, uncovered, 5 mins or until liquid is nearly evaporated. Stir in broth, then vinegar. Return to boiling. Reduce heat and simmer uncovered 15 mins or until liquid is nearly evaporated. (I think this took more like 25 mins for me) Stir in crushed tomatoes, tomato paste, seasoning, pepper and salt. Bring to boiling. Reduce heat; simmer uncovered, 5 mins or until thickened.
Bacon Mac
from Cooking Light
3 1/4 teaspoons salt, divided
12 ounces strozzapreti or penne pasta
4 teaspoons all-purpose flour
1 1/2 cups skim milk, divided
2 cups finely shredded sharp cheddar cheese, divided
1/4 cup sliced green onions
1 teaspoon hot sauce
1/4 teaspoon pepper
2 slices center-cut bacon, cooked and crumbled
Cooking spray
Preheat broiler.
Bring 6 quarts water and 1 tablespoon salt to a boil. Add pasta; cook 8 minutes or until al dente; drain.
Combine flour and 1/2 cup milk in a saucepan over medium heat. Gradually add 1 cup milk; bring to a boil. Cook 1 minute, stirring constantly. Remove from heat; let stand 4 minutes or until it cools to 155°. Stir in 1 1/2 cups cheese. Add 1/4 teaspoon salt, onions, hot sauce, pepper, and bacon; stir. Add pasta; toss. Spoon into a 2-quart broiler-safe dish coated with cooking spray; top with 1/2 cup cheese. Broil 7 minutes.
Now that the weather is turning a little, its good to have this very easy dish in your arsenal
Chili
1 T. oil
1 chopped onion
1 chopped green pepper
1 lb. ground sirloin
1 large can (28 oz) crushed tomatoes
1 small can (8 oz.) can tomato sauce
1 pkg. chili seasoning
1 t. salt
¼ t. black pepper
1 can kidney beans undrained
Sauté onion and pepper in oil until tender. Add meat and cook until browned. Stir in tomatoes, tomato sauce, chili seasoning, salt and pepper. Bring to a boil and then turn down to simmer 45 minutes. Add beans and heat 15 mins, stirring occasionally.
I found this recipe from what megan's making... and it was delicious. Its a bit time consuming but worth it.
Orecchiette with Mini Chicken Meatballs
1 pound orecchiette pasta
1/4 cup plain bread crumbs
1/4 cup chopped fresh flat-leaf parsley
2 large eggs, lightly beaten
1 tablespoon milk
1 tablespoon ketchup
3/4 cup grated Romano
3/4 teaspoon salt
3/4 teaspoon freshly ground black pepper
1 pound ground chicken
1/4 cup olive oil
1 1/2 cups low-sodium chicken stock, hot
4 cups cherry tomatoes, halved
1/2 cup freshly grated Parmesan
8 ounces fresh mozzarella, cut into bite size pieces
1/2 cup chopped fresh basil leaves
In a medium bowl, stir together the bread crumbs, parsley, eggs, milk, ketchup, Romano cheese, and the salt and pepper. Add the chicken and gently stir to combine.
Using a melon baller (or a teaspoon measure), form the chicken mixture into 3/4-inch pieces. With damp hands, roll the chicken pieces into mini meatballs.
Meanwhile, bring a large pot of salted water to a boil over high heat. Add the pasta and cook until tender but still firm to the bite, stirring occasionally, about 8 to 10 minutes.
In a large (14-inch) skillet, heat the oil over medium-high heat. Working in batches, add the meatballs and cook without moving until brown on the bottom, about 2 minutes. Turn the meatballs over and brown the other side, about 2 minutes longer. Add the chicken stock and tomatoes. Bring to a boil. Use a wooden spoon to deglaze the pan. Reduce heat to low and simmer until tomatoes are soft and meatballs are cooked through, about 5 minutes.
Drain the pasta, reserving about 1 cup of the pasta water. Transfer pasta to a large serving bowl and add the Parmesan. Toss to lightly coat orecchiette, adding reserved pasta water, if needed, to loosen the pasta. Add the meatball mixture, mozzarella cheese, and 1/2 cup of the basil. Gently toss to combine. Garnish with the chopped basil.
I made this last night. EASY. All the ingredients were in the grocery store that I didn't have at home (sage, prosciutto,orecchiette)
Orecchiette with Prosciutto and Peas
1 lb. Orecchiette or medium shell pasta
2 Tbsp butter
1 clove garlic, minced
2 oz. prosciutto thinly sliced and cut in thin strips
¼ c. half and half
1 c. green peas (I used a whole bag of frozen since there are 5 of us, 1 c. is not enough)
2 fresh sage leaves, julienned, chopped, whatever
3 Tbsp grated Parmesan cheese (Plus more)
Cook pasta. While past is cooking, sauté butter and garlic in a pan over medium low heat until garlic turns translucent, about 3 mins. Add prosciutto and half and half. Continue cooked until sauce thickens slightly, about 2 to 3 mins. Move sauce pan to top of pasta pan to keep warm.
Add peas at the last minute. Drain pasta and peas and add to saucepan with garlic cream. Add sage and cheese and toss well to coat. Sprinkle with cheese to taste and serve.
I found this on the internet, don't remember who (sorry) and made it for the first time last night It was delicious. My kids liked it too.
Breaded Garlic Chicken in Lemon Brown Butter Sauce
4 boneless, skinless chicken breasts(I used 6 thin, boneless breasts)
1 cup seasoned flour (1 cup flour, 1 teaspoon salt, ½ teaspoon pepper) (I just used flour and added some Lawry's Seasoned Salt, no measuring)
3 cloves of garlic, finely minced
1 tablespoon parsley flakes or 1/4 cup chopped fresh parsley
2 tablespoons freshly squeezed lemon juice, from about 1 lemon
3 eggs
1/3 cup finely grated Parmesan cheese
1 tablespoon olive oil
5 tablespoons butter
Place the seasoned flour in a large gallon-size ziploc bag. Set aside. In a shallow pie plate, beat the eggs until mixed and add the Parmesan cheese. Whisk to combine. Set aside.
In a large skillet, melt one tablespoon butter and one tablespoon olive oil over medium heat. Let it begin to heat and sizzle while you prepare the chicken but be careful not to let the butter burn and turn brown.
Put the four chicken breasts in the bag with the seasoned flour, close the bag, and shake to coat the chicken in the flour. One by one, take the chicken out of the bag and dip into the egg/Parmesan mixture. Place the chicken carefully in the skillet with the hot oil/butter. Repeat with the other chicken breasts. Let the chicken cook on the first side, without moving or flipping the chicken, for 1-2 minutes until a nice, golden crust has formed. Carefully, using a wide spatula, flip the chicken and let it continue to cook for 1-2 minutes on the other side until it is golden brown. The chicken will flip easiest if it has had time to sizzle and cook to form a nice crust.
Remove the chicken to a 9X13-inch pan. Set aside while you make the sauce.
In the same skillet that you browned the chicken, melt the remaining four tablespoons butter. Add the minced garlic, lemon juice, and parsley. Simmer the sauce for 1-2 minutes, stirring and scraping up any browned bits that were on the bottom of the skillet.
Pour the sauce evenly over the chicken breasts and bake at 350 degrees for 35 minutes, until the chicken is cooked through. Serve over noodles, rice or potatoes.
I had an epic fail with cornbread. I used the Pioneer Woman's recipe which calls for buttermilk. My family hated it. Maybe I did something wrong. So I searched the internet and found this recipe that goes well with the chili. Its a lovely, sweet cornbread, bakes up nice and high and is incredibly easy.
1 c. flour
1 c. yellow cornmeal
1/2 c. white sugar
1 tsp salt
3 1/2 tsp baking powder
1 egg
1 c. milk
1/3 c. vegetable or canola oil
Preheat oven to *400. Spray or lightly grease a 9 inch round cake pan.
In a large bowl, combine flour, cornmeal, sugar, salt and baking powder. Stir in egg, milk and oil until well combined. Pour batter into prepared pan.
Bake in preheated oven for 20 to 25 mins or until a toothpick inserted into the center comes out clean.
BEEF MARINADE
1 1/2 teaspoons soy sauce
1 teaspoon cornstarch
1/2 teaspoon cooking oil
Freshly ground black pepper to season the beef
STIR-FRY SAUCE
6 tablespoons oyster sauce (found in the grocery aisle)
4 teaspoons Chinese rice wine (or dry sherry) I used Rice Wine vinegar because its all I had
4 teaspoons balsamic vinegar
In a bowl, combine the ingredients for the Beef Marinade. Add the beef and let marinate for 10 minutes at room temperature.
In a small bowl, mix together the ingredients for the Stir-fry Sauce.
In a wok or large sauté pan, add 1 inch (2.5 cm) of water and bring to a boil. Add the broccoli and cover to steam for 3 minutes. The broccoli should be bright green, crisp tender and you should be able to pierce the stem with a fork. Drain.
Discard the water in the pan and dry the pan well. Set the pan over high heat and when hot, add the high-heat cooking oil and swirl to coat. Add the garlic and fry for 15 to 30 seconds, until fragrant. Add the steak strips, and cook until no longer pink.
Pour in the Stir-fry Sauce and stir to combine. Simmer until the sauce is thick enough to coat the back of a spoon, about 30 seconds. Add the cooked broccoli back into the pan and toss to coat well.
Serve over rice.
Maybe TriTip tomorrow. 
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