Another one from the archives for you. The picture is not so great but don't let that fool you. This is a crowd pleaser for all ages and easy to make.
4 large Chicken breasts, boneless and skinless
1 sleeve Ritz crackers
1/4 tsp. salt
1/8 tsp. pepper
1/2 cup buttermilk
3 cup grated cheese blend (cheddar and parm for example)
Go back and see what I did with all those Leafy Greens :)
I had never heard of kohlrobi (misspelled in previous posts) before the other day when I received two, one white and one purple, in my veggie box. I Googled this vegetable to see what I could find out about it and found that it is a German turnip that can be eaten raw or cooked.
I love giardiniera. Most grocery stores sell several brands of jarred giardiniera, but if you're a true giardiniera-lover like me, you know that stuff isn't very good. That is...unless you've never had mine :) I say that with complete humility because I have fashioned my giardiniera recipe after the best in the world, which can be found in just about any place in the greater Chicago area.
In my search for healthy recipes I came across this. I was so excited to make this bread and try it. As usual with new recipes there's a learning process, and while this came out really good, I'll know exactly what to do differently next time to make it even better!
The recipe came from www.eatbetteramerica.com If you have never looked at this site before, you should.
Hey everyone! A real quick update for you: I’ve been on a little vacay this week down on the island so today’s post will be the last one until next week. Now on to the main attraction….
I love salsa verde but until recently I had no idea exactly what it consisted of or how easy it was to make. This is another recipe by the fabulous Yvonne – click her name to link to her blog/web site which will also provide you to a link to her FB page. She is a wonderful chef and I couldn’t help sharing this recipe after I attended another one of her cooking shows and then tried to make the salsa myself.
As you can see here I put the salsa on some fish tacos but the options are limitless for what you can eat this salsa with.
1 lb tomatillo, peeled, washed and quartered
1 white onion, peeled and quartered
4 cloves garlic, peeled
2 jalapeños, seeds and membranes removed
2 tsp cumin
1 tsp salt
1/2 cup cilantro (no need to chop)
1/2 lime, juiced
1. Heat oven to 400*.
2. Place quartered tomatillos and onions, jalepenos and whole garlic cloves and place on lined cookie sheet (parchment paper is best but foil will do). Bake until tomatillos are soft, about 20 minutes.
3. Allow a few minutes out of the oven to cool and then place in a food processor with the rest of the ingredients and pulse.
4. Cool in refrigerator until ready to eat.
5. Enjoy!
Tuesdays Table, In & Out of the Kitchen, Simple Supper Tuesday, Marvelous Mondays, Melt in Your Mouth Mondays,
Summer is here! Okay, well maybe not “officially” but I think all the moms out there can agree that summer starts when school lets out. Now that it’s hotter outside and the days are longer we want to avoid turning on the oven as much as possible and either grill or eat light, refreshing meals. I don’t know about you but my kitchen gets really hot when I use the oven so I will definitely be planning any baking for very early in the day and relying more on the grill and other summertime fare.
Here is a roundup of 20 recipes that are summer worthy from appetizers to desserts, and not a one requires an oven.
Appetizers: Bruschetta, Cherry Caprese
Salads: Deviled Potato Salad, Macaroni Salad, Cheeseburger Salad, Chopped Thai Chicken Salad, Chili Lime Chicken Salad, Greek Chicken Salad with Grapes & Pecans
On the Grill: Grilled Balsamic Chicken, Bourbon BBQ Sliders with Garlic Aioli, Honey-Lime Chicken Kabobs
In the Crock Pot: Honey Sesame Chicken, Sweet Chicken Rio, Cashew Chicken, Chicken Teriyaki
Cool Desserts: Chocolate Banana Pudding Pie, Mud Pie, Watermelon Petit Fours, Chocolate & Peanut Butter Ribbon Dessert, Easy Eclair Dessert
What an easy casserole to pre-make for a weekend breakfast or brunch. Just remember this must sit over night so pre-plan and allow time for it otherwise the enchiladas will not come out right. Of course, you can use your breakfast meat of choice. I decided to use turkey sausage links, chopped up. It worked really well.
This is also a rather small recipe, which makes perfect serving sizes for the four of us, to be served along some fruit, yogurt, or any type of muffin or pastry for a complete breakfast. Feel free to double the recipe as needed. Baking time for a double recipe would increase to about 45 minutes.
1 cups turkey sausage, cooked & chopped
1/4 cup green onion, chopped
1 1/4 cups shredded cheddar, divided
4 flour tortillas, large size
1 cup Half & Half
3 eggs
1 1/2 tsp flour
Salsa
1. Whisk the eggs and combine with flour and Half & Half.
2. In another bowl combine sausage, 2 cups of cheese, and green onion.
3. Measure cheese and meat mixture onto tortillas and roll up, placing them snuggly in a sprayed 4×7 baking dish, seam down.
4. Pour egg mixture over the tortillas evenly. Cover and refrigerate over night.
5. In the morning, preheat oven to 350*. Bake enchiladas for 25 minutes. Sprinkle remaining 1/4 cup cheese on top and bake another few minutes or until cheese is melted. Serve with salsa.
Wednesday Extravaganza, What’s in Your Kitchen, Two Girls and a Party, Thursday Treasures, Full Plate Thursday, Weekend Potluck, Foodie Friday, TGIF, Fidlers Friday, Melt in Your Mouth Monday, Marvelous Mondays,
You all know how much I love Mexican food around here, and you may have picked up on my increasing love of Asian food, but did you know that I LOVE Thai? Well, I say that but I have to admit that my Thai experiences have been fairly limited (as in Pad Thai mostly). However, this recipe definitely helped quench my taste for decent Thai flavors in a town without any options whatsoever, and it made the cut with the whole family as well. Bonus!
Also a little tip* I used leftover lime cabbage from my Shredded Beef Tacos for this salad.
3 boneless, skinless chicken breasts
1/2 head cabbage
1/2 head of green leaf lettuce
1/2 cup carrots, chopped or shredded
1/2 cup fresh cilantro, chopped
1/2 cup green onions, chopped
1/2 cup chopped peanuts
3 cloves garlic, minced
1 tsp minced hot pepper (I used jalapeño, as usual)
1/4 cup soy sauce
1/4 cup vinegar
3-4 T sugar
2 T fresh lime juice
2 T EVOO
1 tsp fish sauce
1/2 cup peanut butter
1/3 cup water (+ a few tbsp more if needed for consistency)
1. Poach chicken in water or chicken broth until cooked through. Shred and set in refrigerator to cool.
2. Slice cabbage and lettuce thin. Combine with prepared carrot, cilantro, and green onion. *At this point you could combine the chicken with the salad if you wanted. Refrigerate.
3. Mince garlic and pepper and place in medium bowl. Add in the soy sauce, vinegar, sugar, lime juice, oil, and fish sauce. Whisk until combined. Stir in peanut butter and water and whisk until smooth.
4. Toss salad with the dressing (only what you are going to eat). Add the crushed peanuts.
5. Serve chilled and enjoy!
Cast Party Wednesday, Wednesday Extravaganza, Full Plate Thursday, What’s in Your Kitchen, Two Girls and a Party, Thursdays Treasures, Weekend Potluck, Foodie Friday, Fidlers Friday, TGIG, Melt in Your Mouth Monday, Marvelous Mondays,
I didn’t know anything about ‘nanner pudding until I came down South. It’s like the mascot of Southern desserts down here, and any Southerner will agree that it is a staple at potlucks and family gatherings. I haven’t made one in quite some time so when Hubby said he’d been craving banana pudding it was nothing to whip something up. Now, there are lots of recipes out there, and even some die-hard ones that go a little above and beyond (I’m talking toasted meringue and everything). I like to keep it simple.
A traditional banana pudding has just a few main ingredients: banana flavored pudding mix, bananas, and vanilla wafer cookies. In fact I posted a recipe well over a year ago here. But this time I decided to get a little fancy, and it’s easy to see how simple it is to change up a simple recipe and make it something more.
1 chocolate crust
2 bananas
1 pkg instant banana pudding
2 cups milk
1/2 cup Nilla wafer cookies
1/2 tub cool whip, thawed
1. Make pudding according to package directions and set in fridge for about 5 minutes.
2. Slice a banana and place all over the bottom of the chocolate crust. *Sorry, I just bought a premade crust. No recipe for that here just yet.
3. Take about 3/4 of the banana pudding and pour into the crust, over the bananas. Spread out evenly.
4. Place the cookies on top of this pudding layer, about 9 cookies, and then slice the second banana and layer them here, too.
5. Combine the remaining pudding with the cool whip and top the pie.
6. Refrigerate until ready to serve. Must keep cool. (I recommend some time in the freezer, if necessary)
7. Drizzle some chocolate syrup over the top, if desired, and enjoy!
In & Out of the Kitchen, Love in the Kitchen, Simple Supper Tuesdays, Cast Party Wednesday, Wednesday Extravaganza, What’s in Your Kitchen, Two Girls and a Party, Full Plate Thursday, Thursday Treasures, Weekend Potluck, Foodie Friday, Fidlers Friday, TGIG, Melt in Your Mouth Monday, Marvelous Mondays,
Yay for a new Mexican-inspired meal! This was a hit mostly because it was quite different from the usual chicken or ground beef Tex-Mex dishes I usually make. I used a 2.5 pound chuck roast with plenty of fat to tenderize the meat, though you could use a leaner piece if you want. Also I let this baby slow cook for at least 12 hours. If you have the time I suggest it- it’s worth it.
2.5 lb. chuck roast
1 T EVOO
1 tsp salt
1 tsp pepper
1.2 tsp paprika
1/2 tsp garlic powder
1/2 tsp onion powder
1/4 tsp chili powder
1/4 tsp cumin
8 oz.beer
flour or corn tortillas (makes 6-8)
1/2 head of cabbage, thinly sliced
1 lime, zested & juiced
1/2 wheel of fresco queso cheese, chopped
1. Heat oil in skillet and sear meat on all sides. I cut the roast up into 5 thick 1-inch slices to get a good sear on as much of it as possible. Place seared meat in crock pot.
2. Combine together salt, pepper, paprika, onion & garlic powders, and cumin. Sprinkle over the meat and then pour the beer over it all. Set to low for at least 8 solid hours.
3. Thinly slice the cabbage and toss well with zest and juice of one lime and a pinch of salt.
4. Chop up or crumble the mexican cheese.
5. Additional sides for tacos are tomato, avocado, red and/or green onion, and salsa. Simply assemble tacos and enjoy.
Marvelous Mondays, Melt in Your Mouth Mondays, In & Out of the Kitchen, Tuesdays Table, Simple Supper Tuesday, Wednesday Extravaganza, Cast Party Wednesday, What’s in Your Kitchen, Two Girls and a Party, Full Plate Thursday, Thursday Treasures, Weekend Potluck, Foodie Friday, Fidlers Friday, TGIF
