BUY COUNTRY RIBS THEY ONLY HAVE LIKE 4 BONES IN THE PACKAGE
BOIL THE RIBS IN A BIG SAUCE PAN FILLED UP W/ WATER AND ABOUT 3-4 CUPS OF VINAGAR ( TO TAKE THE BLOOD TASTE AND SMELL OUT ). BOIL FOR ABOUT 3 1/2- 4 HOURS.
ON THE GRILL: COVER THE GRILL W/ FOIL SPRAY FOILK W/ PAM , ON THE LOWEST HEAT.
IN THE OVEN: HEAT OVEN TO ABOUT 250.. SPARY PAN W/ PAM, PLACE RIBS AND COOK FOR ABOUT 45 MINUTES.
REMEMBER BY BOILING THE RIBS THEY ARE FULLY COOKED SO BASICALLY YOUR COOKING THE SAUCE INTO THE RIBS..
MAKING THE SAUCE.... ABOUT 2 CUPS OF BARBEQUE SAUCE, A CUP OF SYRUP, 1/4 CUP OF SOY SAUCE, 1/4 CUP OF MUSTARD. MIX TOGETHER AND SPREAD ON THE RIBS. IF YOU WANT MORE OR LESS OF ANY OF THESE GO AHEAD !!
EAT AND ENJOY :0)
Source: Cooking Light magazine
4 servings
Cooking spray
2 cups vertically sliced onion
2 teaspoons sugar
3/4 teaspoon salt, divided
1/2 teaspoon freshly ground black pepper, divided
1 (8-ounce) package presliced mushrooms
2 tablespoons Worcestershire sauce
1 pound ground round
4 (1-ounce) slices Texas toast
1/2 cup (2 ounces) shredded Swiss cheese
Prepare grill.
Heat a medium nonstick skillet coated with cooking spray over medium heat. Add onion; cover and cook 5 minutes, stirring occasionally. Add sugar, 1/4 teaspoon salt, and 1/4 teaspoon pepper; cook, uncovered, 5 minutes or until tender, stirring frequently. Remove onion from pan, and keep warm. Heat pan coated with cooking spray over medium-high heat. Add mushrooms and 1/4 teaspoon salt; saute 5 minutes or until tender.
Combine 1/4 teaspoon salt, 1/4 teaspoon pepper, Worcestershire sauce, and beef. Divide mixture into 4 equal portions, shaping each into a 1/2-inch-thick patty. Preheat broiler.
Place patties on a grill rack coated with cooking spray; grill 5 minutes on each side or until done. Place bread on grill rack; grill 1 minute on each side or until toasted.
Arrange bread on a baking sheet. Top each bread slice with 1 patty, 1/4 cup onion, 1/4 cup mushrooms, and 2 tablespoons cheese; broil 2 minutes or until cheese melts.
Reprinted by permission of Cooking Light magazine. All rights reserved.
Calories: 393 Fat: 18g Carbohydrates: 27g
Cholesterol: 91mg Sodium: 786mg Protein: 31g
Fiber: 3g % Cal. from Fat: 41% % Cal. from Carbs: 27%
4 servings
Frozen margarita mix is the secret to this great tasting steak.
1 1/4 pounds top round steak, cut 1-inch thick
6 tablespoons frozen margarita drink mix concentrate, defrosted
1 tablespoon chopped fresh cilantro
2 tablespoons vegetable oil
4 cloves garlic, crushed
2 teaspoons ground cumin
1/2 tsp. Salt
1/4 tsp. Pepper
1 large avocado, diced
1/2 cup chopped red onion
In a small bowl, make marinade by combining margarita drink mix, cilantro, vegetable oil, garlic, cumin, salt and pepper. Put 2 tablespoons of the marinade in a small container, cover and refrigerate.
Place the beef steak and remaining marinade in a resealable plastic bag. Seal bag carefully and turn to coat steak. Refrigerate 6-8 hours, or overnight, turning occasionally.
Remove steak from marinade and discard marinade. Place steak on grid over medium ash-covered coals. Grill uncovered for 16-18 minutes for medium-rare doneness turning occasionally. Remove steaks and keep warm.
Just before serving, in a medium bowl, combine avocado, onion and reserved 2 tablespoons of marinade mixture. Toss gently to coat.
Carve steak crosswise into thin slices. Serve immediately with avocado mixture.
Start to Finish: 30 min.
Ingredients
* 1 10-3/4-ounce can condensed reduced-fat and reduced-sodium cream of celery, chicken, mushroom, or broccoli soup
* 1 cup water
* 2 tablespoons margarine or butter
* 1 6-ounce package chicken-flavor stuffing mix
* 2 cups chopped and cooked turkey or chicken
* 1/3 cup milk
* 1 tablespoon grated Parmesan cheese
* 1 10-ounce package frozen chopped spinach or chopped broccoli
Directions
1. In a large saucepan, combine spinach or broccoli, half of the soup, water, margarine, and contents of seasoning packet from stuffing mix. Bring to boiling. If using spinach, separate it with a fork. Cover and simmer 5 minutes.
2. Add the stuffing crumbs to mixture in saucepan; stir to moisten. Spread mixture in an ungreased 2-quart square baking dish. Scatter turkey over stuffing. Stir milk into remaining soup; pour over turkey. Sprinkle with cheese. Bake in a 400 degree F oven 15 minutes or until heated through. Serves 4 to 6.
Dietary Exchanges: 2 starch, 3 lean meat, 2 vegetable, 2 fat.
* 3 tablespoons chicken broth
* 4 large garlic cloves, chopped
* 1 1/2 cups chopped onion
* 2 cups chopped broccoli florets and stems
* 1 medium red bell pepper, diced
* 1 medium yellow bell pepper, diced
* 1 pound boneless and skinless chicken breasts, cut into 1 inch chunks
* 6 plum tomatoes, peeled and diced
* 16 ounces drained canned kidney beans
* 1 cup salsa
* 1/4 cup chopped fresh cilantro
* salt
* freshly ground black pepper
Heat a large skillet or Dutch oven over medium high heat. Add the broth, garlic, onion, and broccoli and saute for 3 minutes, or until the onion is soft. Add the bell peppers and saute for 2 more minutes. Add the remaining ingredients and cook the mixture over medium heat until it comes to a boil. Cover the pot and reduce the heat to a simmer. Cook for 5-8 minutes, or until the chicken is thoroughly cooked. Taste the mixture and add additional salt and pepper if desired. Approximate time: 15 minutes. Added benefit: very low in fat and cholesterol. Served with rice, pasta, or baked potatoes, this dish makes a full meal.
very simple recipe.. can be made for 1 or as many as you need. This is the recipe for 1 person. Just multiply by the number of people and you are all set.
1 boneless chicken breast
2 tbsp tomato sauce
2 tbsp soy sauce
1 tsp garlic
Mix together tomato sauce, soy sauce and garlic. Put chicken breast in baking dish, add sauce mixture, and cover. Bake at 350 degrees until chicken breast is fully cooked.
Serve with rice or steamed veggies.
6 Lamb Shanks
1 Cup all-purpose flour
2 Tablespoons Olive Oil
1 Cup dry red wine (Guigals Cote-du-Rhone)
2 cans plum tomatoes drained
1 cup fresh Italian parsley chopped
Salt and pepper
Trim fat off Shanks. Dredge in flour. In a heavy bottomed skillet brown them for about 8 minutes. add wine and reduce heat to simmer. When meat takes on a drunken glow about 10 minutes add tomatoes. cover the dish and cook for about 2 1/2 hours, checking occasionally.
I like to serve with buttered broad beans, the recipe also suggests egg noodles to balance out the tang.
4 Thick Cut (1 1/2 inch)Pork Chops
2 small Granny Smith Apples small cice
Handful Panko Breadcrumbs
12 oz of "Trinity" (4 oz each of diced white onion, celery, green pepper)
6 oz shredded Havarti Cheese
2 TBSP Butter
1/2 TBSP Oil
8 oz Heavy Cream
6 oz apple juice
4 oz Calvados (Apple Brandy)
Preheat oven to 500 degrees
Sweat "Trinity" in butter and olive oil until onions are translucent (5 minutes), add diced apples until cooked (another 3 minutes).
Add apple juice and allow to reduce for 5 minutes.
Add calvados (off burner) and burn off alcohol.
Add cream and reduce until "syrupy".
Remove 6 oz of liquid to mixture and reserve.
Add panko and cheese to remaining mixture in pan, allowing for panko to absorb liquid.
Remove and let cool.
Once cooled, separate mixture into 4 and stuff pork chops with mixture.
Sear chops in saute pan until browned on both sides. Remove from burner and place in preheated oven for 10 minutes.
Reduce oven to 350 and cook for an additional 10 minutes.
Remove from oven, let side, and finish with reserved sauce.
Back when I cooked a lot more, this is a recipe which I loved to make.
For the Fish:
2 tablespoons of finely chopped fresh ginger
2 teaspoons of finely chopped fresh garlic
1/4 cup sliced green onions
1 whole striped bass, already scaled
Peanut oil or olive oil (I use olive oil)
salt
For the sauce:
1 garlic clove, chopped fine
2 teaspoons grated ginger
2 teaspoons sesame chili oil
2 tablespoons soy sauce
2 tablespoons mirin (Japanese cooking wine)
2 tablespoons lime juice
sesame seeds and sliced green onions
Mix the ginger, garlic and green onions together in a small bowl. Cut two shallow slices into the fish, on both sides. Rub salt into the fish, inside and out, and then sprinkle the garlic, ginger and onion mixuture over it. Preheat oven to 450 degrees and roast the fish for 15 to 20 minutes or until the fish is opaque and flakes easily.
While the fish is roasted, whisk together the ingredients for the sauce, keep aside some green onion for a garnish, if prefered. Serve the fish with the sauce spooned over it.
4 boneless, skinless chicken breast halves
1/4 cup all-purpose flour
1 egg, beaten
1/2 cup bread crumbs
1 teaspoon dried parsley flakes
1/4 teaspoon salt
1/4 teaspoon freshly ground pepper
3 Tablespoons virgin olive oil
1/3 cup dry white wine
1/4 cup lemon juice (fresh squeezed is best)
Lemon slices for garnish
Place chicken between 2 sheets of waxed paper, pound with flat side of meat tenderizer to 1/2 inch thick. Put flour on small plate. Put egg in shallow bowl. Combine bread crumbs, parsley, salt and pepper and put on another small plate. Roll each breast half in flour, then in egg, then coat with bread crumb mixture.
Heat oil in a medium, non-stick skillet over medium-high heat. Add chicken and cook for 4 minutes. Turn and reduce heat to medium. Cook another 4-5 minutes or until chicken is no longer pink in the middle. Transfer chicken to serving platter and keep warm. Add wine and lemon juice to skollet.Cook and stir over high heat for 2 minutes. Spoon over chicken. Garnish with lemon slices.
I don't recall who gave me this recipe, but I first tried it about ten years ago. The response I got from my family made me think I could actually cook other things beside spaghetti and "Garlic Bread". LOL
I adapted this recipe from Bill Phillips' 'Eating for Life'. It is tastier and heartier in my version, in my opinion! I made it for my roommate as I couldn't stand to watch him eat Ramen or spaghetti every night. It was well appreciated!
Servings: 4 Prep Time: 25 min (plus 30 min to baste)
Ingrediants for Chicken: 1 lb chicken breast, 3 tbsp balsamic vinegar, 1 tbsp olive oil, 3 tbsp rosemary, 1/2tsp. black pepper, 3 cloves garlic, minced.
Place all ingrediants in a plastic bag, shake up to coat the chicken, and baste in the fridge for at least 20-30min. Then, cook everything in bag on med-high heat for 6min/side (12min total).
For the Couscous: 1 cup couscous, 1 cup vegetable or chicken broth (salted), 1 cup. chopped tomatoes, 2 tbsp. olive oil.
Combine olive oil and broth in pot, bring to boil, take off heat and add tomatoes and couscous. Cover, let stand for 5 min and then fluff with fork.
Presentation: Coat a plate with the couscous, add the cooked chicken and juices on top. Sprinkle with pinenuts and lemon juice, and add a side of steamed broccoli for the green factor.
Enjoy!
From the back of a can of ROTEL...
SPICY STUFFED CHICKEN:
4 boneless, skinless chicken breast halves
4 oz. sliced mozzarella cheese
1/4 cup sliced pepperoni
1 Tbsp. olive oil
1 can (10 oz.) ROTEL Italian Harvest
Toothpicks
Split chicken breasts lengthwise to make a pocket. Stuff each with 1
slice cheese and about 4 slices pepperoni. Close sides with toothpicks
as needed. Heat oil in a skillet over medium-high heat. Sautﾃδｩ chicken
until golden on both sides, about 10 minutes. Add ROTEL to skillet;
cover, reduce heat and simmer until chicken is done, about 10 minutes.
Serve over cooked pasta or rice. Makes 4 servings.
I am always looking for things that explode with flavor. This one... this one does that and more. distinct flavor that is almost a meal on it's own.
Best cooked on the grill but nearly as good in the oven!
Makes: 4 Chicken Breasts
Total Time: 40 Minutes
For the Stuffed Chicken Breast
Prepare:
4 boneless, skinless chicken breast halves
Combine:
1 cup feta cheese, crumbled
3/4 cup Roma tomatoes, seeded, chopped
1/4 cup chopped fresh parsley
1/4 cup fresh lemon juice
3 T. olive oil
1 T. lemon zest, minced
1 T. garlic, minced
Salt and pepper to taste
Coat with; Grill:
Olive oil, salt, and pepper
Serve with:
Lemon Herb Beurre Blanc
For the Lemon Herb Beurre Blanc
Reduce:
1/4 cup dry white wine
2 T. white wine vinegar
2 T. shallots, minced
Add; Reduce:
1 T. heavy cream
Off Heat, Whisk in:
1 cup cold unsalted butter, cut into tablespoons
Stir in:
1 T. fresh lemon juice
2 t. minced fresh thyme
2 t. minced fresh chives
2 t. minced fresh parsley
Salt and pepper to taste
Preheat grill to medium-high.
Prepare breasts for stuffing, cutting pocket from thickest part, careful to not cut through.
Combine feta, tomatoes, parsley, lemon juice, olive oil, zest, garlic, salt, and pepper in a bowl. Stuff each breast with 1/4 cup filling.
Coat both sides of breasts with oil, salt, and pepper.
Oil grill grates, then grill chicken, covered, 5 - 6 minutes per side.
Reduce wine and vinegar with shallots over medium-high heat until liquid is reduced by half, 2-4 minutes.
Add cream; simmer until reduced by half, about 1 minute.
Off heat, whisk in butter, 2 T. at a time, until melted.
Stir in lemon juice and herbs. Season with salt and pepper.
Serve Stuffed Chicken with Lemon Herb Beurre Blanc.
Ingredients:
1 -Refrigerated pizza crust
ｼ C Miracle whip or mayonnaise
1 tsp Garlic powder
1 C Frozen chopped broccoli (thawed)
9 slices Swiss cheese
1 package (6oz) Smoked turkey
1 egg Beaten
1 Tbls Parmesan cheese
Directions
1. Preheat oven to 375.
2. Roll out pizza crust onto cookie sheet
3. Mix together miracle whip or mayonnaise with garlic powder and spread evenly onto entire pizza dough.
4. Place 5 slices of cheese down the middle of the dough and cover with ｽ the package of meat on top of the cheese.
5. Repeat the above step with remaining cheese and meat and then scatter the broccoli evenly over the meat and cheese layers.
6. Take one side of the dough and fold it over the top of the meat, cheese, and broccoli and do the same with the other side of the dough. Pinch all sides to seal cheese into the dough.
7. Brush top of dough with beaten egg and sprinkle with parmesan cheese.
8. Bake at 375 for 20 - 25 minutes or until crust is light brown.
9. Enjoy!
This easy recipe came from one of my coworkers. I add some salt and pepper to the sauce before I serve, and it's delicious!
1 pound thin chicken breasts
about 1/4 to 1/3 cup lemon juice
1/2 cup seasoned bread crumbs
1/2 cup chicken broth
1/2 cup dry white wine
1/4 cup capers, or less
1 tablespoon butter
Brush each breast with lemon juice and then dredge in bread crumbs in a plastic bag. Coat a large skillet with spray and then add a little olive oil. Heat the oil over medium high heat . When oil is hot add the chicken and brown till golden on both sides. Remove chicken to a plate. Add broth, wine capers and butter to pan. Put chicken back in the pan. Simmer till liquid thickens and chicken is done, about 10 minutes.
I love going to restaraunts and making food that I love fromt there. This is a dish I stole from Olive Garden.
I start by boiling one box of linguini or fettucini whatever you like. I make alfredo sauce ( if I use a jar I always add a little milk because it is too thick and I add pepper and fresh parm cheese). I then cut up steak into bite size pieces and saute until done to your likeness.
To Assemble:
Pasta, then alfredo sauce on top, then steak, then I add gorgonzola cheese ( crumbled) to your liking, and then MOST IMPORTANT splash a little balsamic vinegar on top. It is amazing !!!!
Scallops:
1 lb fresh sea scallops
3 cups chopped leeks
1/4 lb butter
Fresh ground nutmeg to taste
Salt and fresh ground pepper to taste
1 package phyllo dough at room temp
Ginger Sauce:
1 small onion, minced(about 1/2 cup)
1 tbsp butter
1/2 cup white wine
1 cup heavy cream
1 cup fish stock or clam juice
Bouquet garni(parsley, celery, bay leaf, and thyme)
3 tbsp minced fresh ginger
Steps for Scallops:
Saute leeks over medium heat with 1 tbsp butter until wilted. Set aside to cool and add nutmeg, salt and pepper to taste. Lightly rinse scallops and dry with paper towels. Melt remaining butter. Lay sheet of phyllo dough on board and brush with butter. Make 4 layers of phyllo. Cut into 8 squares. Place scallop on each square and mound with cooled, sauteed leeks. Close phyllo as a purse or packet. Can be prepared several hours ahead. Bake in preheated 400 oven for about 10-12 minutes, just until golden.
For Sauce:
In medium saucepan, saute onion with butter until wilted. Add wine, bouquet garni, ginger and let bubble for a few minutes. Add cream, stock and reduce by two thirds. Strain, adjust seasonings and serve with purses.
serves 4
I'm a vegetarian and make this with fake ground beef and I substitute whole wheat macaroni for extra healthy points.
Found it in Cooking Light Magazine. Love it.
1 (8-ounce) package small elbow macaroni
Cooking spray
1 cup prechopped onion
1 cup preshredded carrot
2 teaspoons bottled minced garlic
1 pound lean ground sirloin
1 cup tomato sauce
1 teaspoon kosher salt, divided
1/2 teaspoon freshly ground black pepper
1 cup fat-free milk
2 tablespoons all-purpose flour
1/8 teaspoon ground nutmeg
1 1/2 cups (6 ounces) 2% reduced-fat shredded sharp cheddar cheese (such as Cracker Barrel), divided
Preheat oven to 350ﾃつｰ.
Cook pasta according to the package directions, omitting salt and fat; drain. Lightly coat pasta with cooking spray.
Heat a Dutch oven over medium-high heat. Coat pan with cooking spray. Add onion and carrot, and sautﾃδｩ 4 minutes. Add garlic; sautﾃδｩ 1 minute. Add ground beef; cook 5 minutes or until browned, stirring to crumble. Add tomato sauce, 1/2 teaspoon salt and pepper. Cook for 2 minutes or until most of liquid evaporates.
Add pasta to beef mixture in pan, stirring to combine. Spoon pasta mixture into an 11 x 7-inch baking dish coated with cooking spray.
Place milk, flour, nutmeg, and remaining 1/2 teaspoon salt in a medium saucepan; stir with a whisk until blended. Cook over medium heat 2 minutes or until thickened, stirring constantly with a whisk. Add 1 cup cheese, stirring until smooth. Pour cheese mixture over pasta mixture; stir. Top evenly with remaining 1/2 cup cheese. Bake at 350ﾃつｰ for 20 minutes or until lightly browned. Let stand 5 minutes before serving.
Substitute chicken if you don't like/eat tofu.
3 tablespoons thawed orange juice concentrate
1 tablespoon dry sherry
1 1/2 teaspoons cornstarch
1 teaspoon brown sugar
2 teaspoons dark sesame oil
1/2 teaspoon salt
1 tablespoon oil
1 tablespoon minced peeled fresh ginger
3 garlic cloves, crushed
1 2/3 cups sliced shiitake mushrooms, caps and stems (about 1 (3 1/2-ounce) package)
1 1/4 cups (1-inch) sliced asparagus (about 1/2 pound)
1 1/4 cups thinly sliced leek (about 2 large)
1/2 pound firm tofu, drained and cubed
Combine the first 6 ingredients in a small bowl, and set cornstarch mixture aside.
Heat 1 tablespoon oil in a stir-fry pan or a wok over medium heat. Add minced ginger and crushed garlic; stir-fry 30 seconds. Add sliced mushrooms, asparagus, and leek; stir-fry for 3 minutes. Add the cubed tofu; stir-fry 4 minutes. Stir in cornstarch mixture. Bring to a boil; cook for 1 minute.
This is one of Giada's recipes from Everyday Italian, but it is so good and so simple. I add a little bit of garlic salt and some pepper to my dredging flour just to give it some kick, and it turns out really well. I also use thin-sliced chicken breasts instead of butterflying regular ones just to make life that much simpler ;-)
2 skinless and boneless chicken breasts, butterflied and then cut in half
Sea salt and freshly ground black pepper
All-purpose flour, for dredging
6 tablespoons unsalted butter
5 tablespoons extra-virgin olive oil
1/3 cup fresh lemon juice
1/2 cup chicken stock
1/4 cup brined capers, rinsed
1/3 cup fresh parsley, chopped
Season chicken with salt and pepper. Dredge chicken in flour and shake off excess.
In a large skillet over medium high heat, melt 2 tablespoons of butter with 3 tablespoons olive oil. When butter and oil start to sizzle, add 2 pieces of chicken and cook for 3 minutes. When chicken is browned, flip and cook other side for 3 minutes. Remove and transfer to plate. Melt 2 more tablespoons butter and add another 2 tablespoons olive oil. When butter and oil start to sizzle, add the other 2 pieces of chicken and brown both sides in same manner. Remove pan from heat and add chicken to the plate.
Into the pan add the lemon juice, stock and capers. Return to stove and bring to boil, scraping up brown bits from the pan for extra flavor. Check for seasoning. Return all the chicken to the pan and simmer for 5 minutes. Remove chicken to platter. Add remaining 2 tablespoons butter to sauce and whisk vigorously. Pour sauce over chicken and garnish with parsley.
I got this recipe from my mom :)
pork tenderloin
soy sauce
honey
garlic cloves, chopped
fresh ginger, chopped
marinate the pork in all 4 ingredients (exact measurements not necessary) for at least 3 hours.
place on grill and cook approximately 15-20 minutes. turn once while grilling.
you can also cook this in the oven at 350 degrees for approximately 30 minutes.
enjoy!
2 cups shredded cooked chicken
1 1/2 cups (6 ounces) shredded Mexican chesse blend or Cheddar cheese,
divided
1/2 cup Ranch Dressing
1/4 cup sour cream
2 tablespoons canned diced green chiles, rinsed and drained
4(9-10 inch) flour tortillas, warmed
Mix together chicken, 3/4 cup cheese, dressing, sour cream, and green
chiles in bowl. DIvide evenly down center of each tortillas. ROll up
tortillas and place sem side down, in 9 inch backing dish. Top with
remaining 3/4 cup cheese. Bake at 350 degree for 20 minutes or until
cheese is melted and lightly browned.
Makes 4 servings.
This one sounds complicated, but it's actually really pretty easy. You can substitute the swiss for fonatana cheese if you want to get fancy ;-)
2 skinless, boneless chicken breast halves (about 4 ounces each)
Ground black pepper
2 ounces Swiss cheese
1/2 of a 7 ounce jar (1/2 cup) roasted red sweet peppers, drained
1/2 teaspoon dried sage, crushed, or 6 fresh sage leaves
2 tablespoons all-purpose flour
1 tablespoon olive oil
1/2 cup dry white wine or chicken broth
Place each breast half, boned side up, between 2 pieces of plastic wrap. Working from center to edges, pound lightly with flat side of a meat mallot to 1/4-inch thickness. Remove plastic wrap. Sprinkle chicken with black pepper. Layer cheese, roasted peppers, and sage in the center of each breast. Fold in sides and roll up, pressing the edges to seal. Roll in flour.
In an 8-inch skillet, cook chicken in hot oil over medium heat about 5 minutes, turning to brown all sides. Remove from skillet. In the same skillet, bring wine or broth to boiling; reduce heat. Simmer, uncovered, about 2 minutes or until 1/4 cup liquid remains. Return chicken to skillet. Cover; simmer for 7 to 8 minutes or until chicken is cooked through. Spoon juices over chicken.
This is really good with a Tequila lime marinade for the chicken.
Enjoy
~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~
Cooking spray
12 ounces cooked chicken, cut into 1-inch cubes or shredded (about 3 cups)
1 cup sour cream (regular or low-fat)
1 cup shredded Monterey Jack cheese (regular or low-fat), divided
1 cup shredded Cheddar (regular or low-fat), divided
1/2 cup mild, medium or hot salsa
1 (4-ounce) can chopped green chiles
2 tablespoons chopped fresh cilantro leaves
1 teaspoon ground chili powder
1/4 teaspoon cayenne pepper, or to taste
8 (6-inch) corn tortillas, cut into 6 wedges
Preheat oven to 350 degrees F.
Coat an 11 by 7-inch baking pan with cooking spray.
In a large bowl, combine chicken, sour cream, 3/4 cup of the Monterey Jack cheese, 3/4 cup of the Cheddar, salsa, chiles, cilantro, chili powder, and cayenne pepper. Mix well and set aside.
Arrange half of the tortilla pieces in the bottom of prepared pan, overlapping pieces slightly to cover the surface. Top with half of the chicken mixture and smooth over with the back of a spoon to even the top. Layer remaining tortillas over top, and spoon over remaining chicken mixture. Top with remaining 1/4 cup each of Monterey Jack and cheddar cheeses.
Cover with foil and bake 30 minutes. Uncover and bake 30 more minutes, until top is golden and bubbly. Let stand 5 minutes before serving.
To reheat, bake in a preheated 375 degree F oven for 15 minutes.
This can be made with any kind of meat (ground turkey, chicken, beef, etc.) They are like mini tostadas.
~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~
Cook meat with taco seasoning. Add black beans (1 can), green onion and shredded cheese.
Press wonton wrappers into a muffin pan so they make a cup. I spray the wrappers with Pam so they don't burn. Put the meat mixture halfway full into each cup & bake until wonton wrappers turn light brown (approx. 5-8 mins.)
Remove from muffin pan & garnish with shredded lettuce, salsa, salsa & sour cream.
My mom would always make this with her green rice (I posted that recipe also) for dinner parties. I also like to eat this cold as left overs.
6 chicken breasts, skinned & boned. Melt 1/2 c. butter with 1 clove, minced garlic. Dip chicken in this.
In a separate bowl, mix:
1 1/2 c. parmesan cheese
3/4 c. bread crumbs
1 t. salt
pepper (optional)
Dredge chicken in this mixture (after the butter), roll and pin with a toothpick. Place into sprayed baking dish.
Drizzle over breasts: 2 T melted butter, 2 T lemon juice. (I usually add lemon juice to the garlic/butter mix from the first step)
Sprinkle top with paprika.
Bake uncovered at 325 degrees for 50 minutes.
This is a dish that is easy to prepare ahead.
I found this in cooking light, and it is the BEST, juiciest chicken EVER! The sauce they give is good, but I have made it with other rubs and sauces too.
Oven Barbecue Beer-Can Chicken
A variation on the grilled favorite, this oven version cooks in a fraction of the time. If you prefer grilling, place the bird over indirect heat for about two hours or until a thermometer registers 170ﾃつｰ. The flavorful meat makes a tasty barbecue sandwich with pickle chips and onion slices.
1 (3 3/4-pound) whole roasting chicken
3 tablespoons ketchup
3 tablespoons chili sauce
2 teaspoons Worcestershire sauce
1 teaspoon chili powder
1 teaspoon cider vinegar
1/4 teaspoon freshly ground black pepper
1/8 teaspoon salt
1 garlic clove, minced
1 (12-ounce) can beer
3 tablespoons barbecue smoked seasoning (such as Hickory Liquid Smoke)
Preheat oven to 375ﾃつｰ.
Remove and discard giblets and neck from chicken; trim excess fat. Starting at neck cavity, loosen skin from breasts and drumsticks by inserting fingers, gently pushing between skin and meat.
Combine ketchup and next 7 ingredients (through garlic) in a bowl. Reserve 1/4 cup ketchup mixture; rub remaining ketchup mixture under loosened skin and over breasts and drumsticks. Lift wing tips up and over back; tuck under chicken.
Discard 1/2 cup beer. Add barbecue smoked seasoning to can. Holding chicken upright with the body cavity facing down, insert beer can into cavity. Place the chicken in a roasting pan, and spread legs out to form a tripod to support the chicken. Bake at 375ﾃつｰ for 40 minutes.
Increase oven temperature to 450ﾃつｰ, and bake an additional 30 minutes or until a thermometer inserted in the meaty part of thigh registers 170ﾃつｰ. Lift chicken slightly using tongs; place spatula under can. Carefully lift chicken and can; place on a cutting board. Let stand 15 minutes. Gently lift chicken using tongs or insulated rubber gloves; carefully twist can and remove from cavity.
Remove skin from chicken; discard. Carve chicken, and serve with reserved 1/4 cup sauce.
Yield: 4 servings (serving size: 5 ounces meat and 1 tablespoon sauce)
CALORIES 269(32% from fat); FAT 9.6g (sat 2.6g,mono 3.6g,poly 2.2g); PROTEIN 35.8g; CHOLESTEROL 106mg; CALCIUM 26mg; SODIUM 700mg; FIBER 0.4g; IRON 2.1mg; CARBOHYDRATE 8g
Cooking Light, MAY 2006
I'm going to use the spices in this next time I make beer can chicken.....
MORROCAN-STYLE ROAST CORNISH HENS WITH VEGETABLES
This dish is delicious over couscous, which will absorb the flavorful broth.
Active time: 45 min Start to finish: 2 1/4 hr
1 teaspoon caraway seeds
1 1/2 tablespoons salt
4 garlic cloves
1/4 cup mild honey
1/4 cup fresh lemon juice
2 tablespoons olive oil
2 tablespoons paprika
4 teaspoons ground cumin
2 teaspoons ground ginger
1 1/2 teaspoons ground cinnamon
1/2 teaspoon cayenne
1 teaspoon black pepper
2 large zucchini (1 1/4 lb total), halved lengthwise and cut into 1 1/2-inch pieces
2 medium turnips (1/2 lb total), peeled, halved lengthwise, and cut crosswise into 1-inch-thick pieces
2 red bell peppers, quartered and cut into 1 1/2-inch pieces
1 1/2 lb butternut squash, peeled, seeded, and cut into 1 1/2-inch chunks
2 medium onions, cut lengthwise into 1-inch-thick wedges
1 (28-oz) can whole tomatoes, drained and chopped
1/2 cup chicken broth
4 (1 1/4- to 1 1/2-lb) Cornish hens, halved lengthwise
6 tablespoons chopped mixed fresh parsley, cilantro, and mint
Accompaniment: couscous
Preheat oven to 425ﾃつｰF.
Coarsely grind caraway seeds with salt in an electric coffee/spice grinder or crush with a rolling pin. Mince garlic, then mash to a paste with salt mixture using flat side of a chef's knife. Transfer paste to a large bowl and whisk in honey, lemon juice, oil, spices, and pepper.
Put zucchini, turnips, bell peppers, butternut squash, and onions in an oiled large roasting pan, then add half of spice mixture and toss until well coated. Stir tomatoes and broth into vegetables. Add hens to large bowl with remaining spice mixture and toss to coat, then arrange hens, breast sides up, over vegetables in pan.
Cover pan tightly with foil and roast in middle of oven 1 hour. Uncover and roast until hens are browned and vegetables are tender, 20 to 30 minutes more. Skim fat from cooking liquid. Sprinkle herbs on top and spoon some cooking liquid over hens.
Makes 8 servings.
Gourmet
January 2002
I've had this recipe for a long time. I think it originally came from weight watchers and was reported as only 4.5 pts per serving (4 servings total with recipe)- my husband even loves it and it's simple to make.
Ingredients:
butter spray
4 chicken breasts (I usually use chicken tenderloins)
1 c. chicken broth
1 1/2 t. garlic, minced
2 T. butter
1 t. rosemary
2 T. lemon juice
Salt/Pepper to taste
Dredge the chicken in flour. Add to the pan and brown on both sides in butter spray. Add the garlic and cook until both sides are white. Add the broth, rosemary, butter and lemon juice. Allow the liquid to reduce (as the chicken finishes to simmer) over medium-high heat until it reaches a sauce-like consistency. Add salt/pepper as needed.
I usually serve this on white rice. I've heard some like it with pasta.
These are super easy to make and so yummy. My husband raved about them! I found this recipe on allrecipes.com and it is originally from Dawn Edberg.
Ingredients:
6 pork chops
1 tsp garlic powder
1 tsp seasoning salt
2 eggs, beaten
1/4 cup all-purpose flour
2 cups Italian-style seasoned bread crumbs
4 Tbsp olive oil
1 can condensed cream of mushroom soup
1/2 cup milk
1/3 cup white wine
Directions:
1. Preheat over to 350 degrees F.
2. Rinse pork chops, pat dry, and season with garlic powder and seasoning salt to taste. Place the beaten eggs in a small bowl. Dredge the pork chops lightly in flour, dip in the egg, and coat liberally with bread crumbs.
3. Heat the oil in a medium skillet over medium-high heat. Fry the pork chops 5 minutes per side, or until the breading appears well browned. Transfer the chops to a 9x13 inch baking dish, and cover with foil.
4. Bake in the preheated oven for 1 hour. While baking, combine the cream of mushroom soup, milk and white wine in a medium bowl. After the pork chops have baked for an hour, cover them with the soup mixture. Replace foil, and bake for another 30 minutes.
My Modifications:
I did not use the garlic powder or seasoning salt. I used Egg Beaters, 98% fat free soup, and skim milk to lighten it up.