I had about 3 lbs of chicken for dinner last night, so I set some aside for chicken salad. There's nothing like homemade chicken salad and this is a good one!
This is MY recipe, I don't measure, these are approximates
1-1 1/2 lb Chicken Breast
1/3 Cup Mayonnaise ... not a big fan of mayonnaise so it may be too dry for your taste
1 Tbsp Balsamic Vinegar
1/4 tsp Poultry Seasoning
1/3 Cup Celery ... I like a lot, so I probably put more
1/4 Cup Craisins
Salt and Pepper
I eat it over a bed of spinach and serve it with Brie sandwiches. We get these yummy French Baguettes with olives at our local grocery store and they are just perfect with merely a slice of Brie.
Wednesday, May 19, 2010
Tuesday, May 18, 2010
Tired days
SO I know I promised some new recipes but I've been too tired. The girls woke up at 4am this morning! The previous night, I barely slept at all. I had to turn to tried and true recipes...EASY and loved. Yesterday it was tacos. Tonight chicken and rice.
1 1/2-2lbs chicken breats
2 cups jasmine/basmati rice
Onion soup mix
Boil chicken. Remove from water and measure out enough broth for rice. Add soup mix, rice, and chicken to broth. Cook rice according to package directions. That's it! The kids love it. For a veggie, we have raw carrots.
1 1/2-2lbs chicken breats
2 cups jasmine/basmati rice
Onion soup mix
Boil chicken. Remove from water and measure out enough broth for rice. Add soup mix, rice, and chicken to broth. Cook rice according to package directions. That's it! The kids love it. For a veggie, we have raw carrots.
Friday, May 14, 2010
Garlic Lime Chicken
Yum!
The girls loved the chicken. It was awesome, we couldn't stop eating it. Unfortunately, there were no leftovers, we just couldn't get enough!
Garlic Lime Chicken
Ingredients
1/2 cup lime juice
1/4 cup cider vinegar
6 garlic cloves, minced
2 tablespoons minced fresh oregano or 2 teaspoons dried oregano
1 tablespoon dried coriander
2 teaspoons pepper
1 teaspoon salt
1 teaspoon paprika
chicken wings, family pack
1/4 cup vegetable oil
Directions
In a large resealable plastic bag, combine the lime juice, vinegar, garlic and seasonings; add chicken. Seal bag and turn to coat; refrigerate for 8 hours or overnight.
In a skillet, brown chicken on all sides in oil. Transfer to a greased 15-in. x 10-in. x 1-in. baking pan. Pour marinade over wings. Bake, uncovered, at 375° for 30-35 minutes or until a meat thermometer reaches 170° and juices run clear. Yield: 8 servings.
~~~
I thought for our first "exotic" vegetable experiment, it would be best to pick something pretty. If I had to pick a vegetable that would appeal most to a little girl, I think beets would have to be it. That gorgeous magenta color, what girl could resist? I couldn't have been more wrong! I was proud of Maddy she tried so hard to like them. She put them to her mouth numerous time but it always ended with the same result, a sour face and an, "uck!" Kaity and Abby agreed. El said, "They taste like dirt." Thanks! I thought they were tasty, but were missing something. Maybe balsamic vinegar?? The oranges in the salad were a welcomed surprise. They blended well and everyone liked those!
Beet and Orange Salad
Ingredients
8 whole fresh beets
fennel/anise
1/4 cup sugar
2 teaspoons cornstarch
Dash pepper
1 cup orange juice
Rind of 1 orange
1 medium navel orange
Directions
Place beets in a large saucepan; cover with water. Bring to a boil. Reduce heat; cover and cook for 25-30 minutes or until tender. Meanwhile, chop fennel and cut orange. Drain and cool beets. Peel and slice; place in a serving bowl and keep warm.
In a small saucepan, combine the sugar, cornstarch and pepper; stir in orange juice until smooth. Bring to a boil; cook and stir for 2 minutes or until thickened. Remove from the heat, add rind. Pour over beets. Yield: 8 servings.
The girls loved the chicken. It was awesome, we couldn't stop eating it. Unfortunately, there were no leftovers, we just couldn't get enough!
Garlic Lime Chicken
Ingredients
1/2 cup lime juice
1/4 cup cider vinegar
6 garlic cloves, minced
2 tablespoons minced fresh oregano or 2 teaspoons dried oregano
1 tablespoon dried coriander
2 teaspoons pepper
1 teaspoon salt
1 teaspoon paprika
chicken wings, family pack
1/4 cup vegetable oil
Directions
In a large resealable plastic bag, combine the lime juice, vinegar, garlic and seasonings; add chicken. Seal bag and turn to coat; refrigerate for 8 hours or overnight.
In a skillet, brown chicken on all sides in oil. Transfer to a greased 15-in. x 10-in. x 1-in. baking pan. Pour marinade over wings. Bake, uncovered, at 375° for 30-35 minutes or until a meat thermometer reaches 170° and juices run clear. Yield: 8 servings.
~~~
I thought for our first "exotic" vegetable experiment, it would be best to pick something pretty. If I had to pick a vegetable that would appeal most to a little girl, I think beets would have to be it. That gorgeous magenta color, what girl could resist? I couldn't have been more wrong! I was proud of Maddy she tried so hard to like them. She put them to her mouth numerous time but it always ended with the same result, a sour face and an, "uck!" Kaity and Abby agreed. El said, "They taste like dirt." Thanks! I thought they were tasty, but were missing something. Maybe balsamic vinegar?? The oranges in the salad were a welcomed surprise. They blended well and everyone liked those!
Beet and Orange Salad
Ingredients
8 whole fresh beets
fennel/anise
1/4 cup sugar
2 teaspoons cornstarch
Dash pepper
1 cup orange juice
Rind of 1 orange
1 medium navel orange
Directions
Place beets in a large saucepan; cover with water. Bring to a boil. Reduce heat; cover and cook for 25-30 minutes or until tender. Meanwhile, chop fennel and cut orange. Drain and cool beets. Peel and slice; place in a serving bowl and keep warm.
In a small saucepan, combine the sugar, cornstarch and pepper; stir in orange juice until smooth. Bring to a boil; cook and stir for 2 minutes or until thickened. Remove from the heat, add rind. Pour over beets. Yield: 8 servings.
Thursday, April 8, 2010
Greek Burgers ...
It's been awhile since I've posted a recipe. There have been several that I've wanted to share but time has not been a friend of mine lately. I can't say this is family friendly because I'm the only one who liked it. Nor was it fast or easy...well, it would have been easy if Maddy wasn't screaming the whole time and Kaity and Abby weren't fighting. There's just a lot of vegetables and herbs.
I've made them before and they were good, but the portions weren't right and I knew I could make it better, it had so much potential. Here's the basic recipe.
Ingredients
3/4 cup shredded seeded peeled cucumber (I didn't bother peeling or seeding the cucumber. I just washed and diced. I used about 1/2 -3/4 of the cucumber)
1/2 cup plain yogurt (I like the greek yogurt, it's nice and thick and won't get too runny when you add the lemon)
2 teaspoons lemon juice (Juice 1 lemon)
2 teaspoons snipped fresh dill (I used 3/4 of a bunch)
1 garlic clove, minced (2)
1/4 teaspoon salt
1/8 teaspoon pepper
MINI BURGERS:
3 tablespoons finely chopped onion (1 red onion)
3 tablespoons minced fresh parsley (1 bunch)
3/4 teaspoon dried oregano (1 tsp)
1/4 teaspoon salt
1/4 teaspoon pepper
1 pound ground turkey
4 pita breads (6 inches), halved and warmed
2 medium tomatoes, thinly sliced (I diced them and mixed half of a bunch of parsley)
Directions
In a small bowl, combine the first seven ingredients. Cover and refrigerate until serving.
In a large bowl, combine the onion, parsley, oregano, salt and pepper. Crumble turkey over mixture and mix well. Shape into sixteen 2-in. patties.
Coat grill rack with cooking spray before starting the grill. Grill burgers, covered, over medium heat for 2-3 minutes on each side or until no longer pink. Serve in pita halves with tomatoes and reserved sauce. Yield: 4 servings.
I didn't form patties because pita sandwiches are messy. So I just browned the meat. I took the pitas spread a layer of the yogurt, then mixed the meat with the tomatoes, and topped with more yogurt. Sooo yummy!
I've made them before and they were good, but the portions weren't right and I knew I could make it better, it had so much potential. Here's the basic recipe.
Ingredients
3/4 cup shredded seeded peeled cucumber (I didn't bother peeling or seeding the cucumber. I just washed and diced. I used about 1/2 -3/4 of the cucumber)
1/2 cup plain yogurt (I like the greek yogurt, it's nice and thick and won't get too runny when you add the lemon)
2 teaspoons lemon juice (Juice 1 lemon)
2 teaspoons snipped fresh dill (I used 3/4 of a bunch)
1 garlic clove, minced (2)
1/4 teaspoon salt
1/8 teaspoon pepper
MINI BURGERS:
3 tablespoons finely chopped onion (1 red onion)
3 tablespoons minced fresh parsley (1 bunch)
3/4 teaspoon dried oregano (1 tsp)
1/4 teaspoon salt
1/4 teaspoon pepper
1 pound ground turkey
4 pita breads (6 inches), halved and warmed
2 medium tomatoes, thinly sliced (I diced them and mixed half of a bunch of parsley)
Directions
In a small bowl, combine the first seven ingredients. Cover and refrigerate until serving.
In a large bowl, combine the onion, parsley, oregano, salt and pepper. Crumble turkey over mixture and mix well. Shape into sixteen 2-in. patties.
Coat grill rack with cooking spray before starting the grill. Grill burgers, covered, over medium heat for 2-3 minutes on each side or until no longer pink. Serve in pita halves with tomatoes and reserved sauce. Yield: 4 servings.
I didn't form patties because pita sandwiches are messy. So I just browned the meat. I took the pitas spread a layer of the yogurt, then mixed the meat with the tomatoes, and topped with more yogurt. Sooo yummy!
Friday, October 23, 2009
It sounded sooo good!
Creamy White Chili. I was so excited.
Chicken
Onion
Chili peppers
White Beans
Oregano
Cumin
Garlic powder
S+P
Chicken Broth
Sour Cream
Heavy Cream
But I was sooo disappointed, hence no instructions or details. Maddy ate nearly half a can of beans, but once added to the soup, she wasn't interested. No one ate it.
Chicken
Onion
Chili peppers
White Beans
Oregano
Cumin
Garlic powder
S+P
Chicken Broth
Sour Cream
Heavy Cream
But I was sooo disappointed, hence no instructions or details. Maddy ate nearly half a can of beans, but once added to the soup, she wasn't interested. No one ate it.
Thursday, October 15, 2009
Beef Brisket
I hate red meat and steaks. Gross! I like ground beef, but even the smell of a steak makes me want to hurl. However, I LOVE beef brisket! I've been craving it so I just finished it.
Beef Brisket
Olive Oil, enough to coat pan, add as needed.
5 large cloves of garlic
salt, pepper, oregano
Heat oil in a frying pan, add garlic. Generously sprinkle the meat with salt, pepper, and oregano. Get it nice and brown on both sides, cover and simmer for about 2 hours so it's nice a tender. Mmm, mmm, good!
Beef Brisket
Olive Oil, enough to coat pan, add as needed.
5 large cloves of garlic
salt, pepper, oregano
Heat oil in a frying pan, add garlic. Generously sprinkle the meat with salt, pepper, and oregano. Get it nice and brown on both sides, cover and simmer for about 2 hours so it's nice a tender. Mmm, mmm, good!
Sunday, October 11, 2009
New Blog
I found a new blog! A year of slow cooker recipes! The slow cooker is one of my best friends, so I'm excited to check out her archives. She even has a blog on how to make YOGURT in your crockpot! So good to know especially as we set out on our B&B adventures!!
Subscribe to:
Posts (Atom)
