Wednesday, September 3, 2008

New Recipe Blog!

Tuesday, August 19, 2008

Baja Taco Blitz

I picked up the new cookbook by Hungry Girl at the library this week and wow ~ lots of yummy recipes to try. I fixed the one for Baja Taco Blitz last night and it was d-lish. Below is the recipe from the cookbook but I adjusted it to 4 servings. I didn't use avocado (ick!) and cheated by using regular taco shells. Oh and I used a little olive oil to saute the chicken and sprinkled with garlic powder for flavor. MY these were good! DH loved every bite.

Baja Taco Blitz
2 small corn tortillas
4 ounces raw boneless skinless lean chicken breast, cut into strips
1/2 small onion, sliced
1/4 large red bell pepper, sliced
1/8 avocado (2 small slices)
1/2 cup chopped iceberg lettuce
2 T shredded fat-free cheese (cheddar or a blend)
2 T fat-free sour cream
1 T salsa
1 t cilantro
salt and black pepper, to taste

Spray pan with Pam and set stove to medium heat. Cook onion slices in the pan for 2 minutes. Add pepper slices to the pan and continue to cook for an additional 2 minutes until veggies are a little crisp. Remove veggies from the pan and place them in a bowl.
Cook chicken strips in the pan until cooked throughout and then add them to the bowl with the onions and peppers.
Heat toritillas in the pan for 20 seconds on each side. Remove and plate tortillas.
Season the onions, peppers and chicken to taste with salt and pepper, and then place them evenly into the center of each tortilla.
Place one slice of avocado on each tortilla. Finish by topping with lettuce, cheese, sour cream, salsa, and cilantro. Roll 'em up and enjoy!
Makes 1 serving.

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Sunday, August 3, 2008

Warm Potato Salad

This is delicious recipe and a nice variation on potato salad. We loved this! Serve warm or at room temp.

Warm Potato Salad (a Nigella Lawson recipe)
1 package Baby Red potatoes
1/2 bunch finely chopped green onions
8 slices bacon
1 Tablespoon whole grain mustard
2 teaspoons white wine vinegar

Boil the potatoes in salted water until tender to your liking, about 20 minutes. Drain the potatoes and then cut in half. Cook bacon until crispy and drain on paper towel. (Nigella cooks the bacon in garlic infused oil but mine had expired so I didn't do that - just cooked bacon as normal with no oil and then did add garlic salt for flavor of garlic.) Put the potatoes in a large bowl and sprinkle over the green onions.

Combine the mustard and vinegar in a small bowl, and pour over the potatoes and green onions. Toss the salad to coat it with the dressing. Just before serving, sprinkle over the crumbled bacon.

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Grilled Brie and Tomato on Crusty Bread

This was yummy! I didn't add the butter; didn't think it needed it and I was right. Sorry the picture is blurry ~ I was hungry and hurrying with the camera :o)

Grilled Brie and Tomato on Crusty Bread (Tyler Florence recipe)
1 pint cherry tomatoes
2 tablespoons extra-virgin olive oil
Kosher salt and freshly ground black pepper
3 tablespoons unsalted butter, softened
6 (1/2-inch thick) slices crusty bread
1/2 pound brie, sliced thin

Heat the broiler. Put the cherry tomatoes onto a baking sheet, drizzle them with olive oil, and season them with salt and pepper. Broil them until they burst; set them aside.
Butter the bread on both sides and top each with several slices of brie. Broil until the cheese is bubbling and slightly browned. Top with the tomatoes. Serve immediately.

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Monday, July 28, 2008

new cookbook!

NEW! Picture is clickable to lead you to the info on Amazon about it!


Lemon Fried Rice

Lemon Fried Rice

1/2 cup sliced green onions
1/4 cup butter
1 pkg. (10 oz.) frozen peas, thawed
2 tsp. grated lemon peel
1/8 tsp. hot pepper sauce
1/4 cup minced fresh parsley
4 cups cold cooked rice
2 tbsp. soy sauce
1/2 tsp. salt

In a large nonstick skillet or wok, stir-fry onions and parsley in butter for 1 minute. Add the remaining ingredients; stir-fry for 4-6 minutes or until peas are tender and rice is heated through. Makes 8 servings.

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Fresh Corn Muffins

Fresh Corn Muffins

6 tablespoons vegetable oil
1 cup fresh corn kernels (from about 2 ears)
1/2 teaspoon salt
1 cup cornmeal
1 cup flour
3 tablespoons sugar
1 tablespoon baking powder
1 cup buttermilk
1 egg, lightly beaten

1. Heat the oven to 375 degrees. Place paper liners in a 12-cup muffin pan.
2. Heat 1 teaspoon of the oil in a medium skillet. Add the corn and 1/4 teaspoon of the salt and cook over medium-high heat until barely tender, about 2 to 3 minutes. Then spread the corn onto a plate to cool slightly.
3. In a medium bowl, whisk together the cornmeal, flour, sugar, baking powder, and remaining 1/4 teaspoon of salt.
4. Add the buttermilk, egg, and remaining oil to the dry ingredients and stir until blended. Then stir in the corn mixture.
5. Divide the batter among the muffin cups. Bake the muffins for about 16 minutes, or until a toothpick inserted into the center comes out clean. Serve warm or at room temperature. Makes 1 dozen.

Tips: Choose ears of corn with bright green husks that are tightly closed. The ends of the corn silk should be golden brown, not pale -- an indication that the corn was picked too early.

To easily remove corn silk from the kernels, hold the ear in one hand and rub downward with a wet paper towel. To remove corn kernels for a salad or salsa, stand an uncooked ear in a shallow bowl and use a sharp, thin-bladed knife. For chowder, add another step: reverse the knife and run the dull side down the ear to press out the rest of the corn and its milk.

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Chicken Tortilla Casserole

Chicken Tortilla Casserole
1-2 cups Chicken Tenders, cooked and cubed
1 can Cream of Chicken Soup
1+ cup Sour Cream
1 can Diced Green Chiles
grated Cheddar Cheese
4-6 flour Tortillas, torn into pieces

Mix ingredients together, except tortillas. In an 8x8 pan, layer tortilla pieces, chicken mixture, tortilla pices, chicken mixture. Bake at 350 for 30 minutes. Top with more cheese and bake 5 minutes.

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Pizza Caserole

Pizza Casserole
1 lb. ground beef
1 small onion, chopped
1 green pepper, chopped
1 8 oz. pkg. spiral whole wheat pasta
2 cups tomato sauce
1/2 cup water
2 t. basil
1 t. oregano
1/2 t. garlic powder
1/4 t. sea salt
4 oz. sliced turkey pepperoni
8 oz. shredded mozzarella or cheddar cheese

Brown meat, onion and green pepper in a skillet. Meanwhile, in a large pot, stir together tomato sauce, water, basil, oregano, garlic powder and salt. Bring this to a boil, then stir in pasta. Boil until pasta is tender. Stir in cooked meat and pepperoni. Combine well. Pour into a casserole dish. Top with cheese. Bake uncovered in a 350 degree oven for 25 minutes.

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Pepperidge Farm Goldfish Crackers

Try their new CINNAMON or HONEY graham goldfish varieties ~ they're highly addicting!

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