Tuesday, February 24, 2015

Low Carb Parmesan Chicken

Super low carbs (just 3 total carbs) and super quick on this one. 
Mixed reviews from my expert testing panel...



Ingredients:

2 Lbs Chicken Tenders
1 Cup Grated Parmesan Cheese
2 Tablespoons Dried Parsley
1 Tablespoon Dried Oregano
1 Tablespoon Paprika
1 teaspoon Salt
1/2 teaspoon Black Pepper
1/2 Cup Butter

Directions:

Preheat oven to 350 degrees
Combine all dry ingredients.
Line a shallow pan with foil.
Melt butter in a shallow dish.
Dip each piece of chicken in butter then roll in seasoning mixture and place in pan.
Bake for 20 to 30 minutes or until done.

Let me know how you like it.


Sunday, February 8, 2015

Vanilla Waffle Sauce


A rich, sweet vanilla sauce perfect for drizzling over everything from waffles to French toast to a cobbler.

Ingredients:
1/4 Cup All propose Flour
3/4 Cup Sugar
2 Cups Milk
2 Tbls Butter
1/2 Vanilla Bean or 1 tsp Vanilla Extract (don't skimp. Get the good stuff)
Nutmeg (optional)

Directions:

Melt butter in small sauce pan on low heat.
Sprinkle in flour while stirring constantly. When the flour has absorbed the butter keep cooking for a minute or two.
Slowly add the milk, again, stir constantly to avoid lumps.
Turn heat up to medium and stir till thickened. About 2 minutes.
Add sugar, vanilla and nutmeg if using.


There! You're done! That was easy!

Now pour it over whatever your heart desires.

Monday, November 10, 2014



Salsa Chicken & Rice Casserole


One of the great things about Fall and Winter are that you can put together a nice casserole whenever you have time. Double the recipe and make two meals. One for dinner and the other for the freezer.

Salsa Chicken and Rice is a great one! Feel free to Double it!

Ingredients
  • 4 tsp Olive Oil
  • 6 Tbl Sour Cream
  • 4 oz Shredded Cheddar Cheese
  • 2 Cups Fresh Sliced Mushrooms
  • 1 - 16 oz Jar of Salsa - Your preference of brand and heat.
  • 2 cups COOKED White Rice
  • 8 oz Cooked Boneless Chicken Breast - Diced
Directions

  1. Saute Mushrooms in Olive Oil in a skillet over medium heat.
  2. Remove Mushrooms to a medium bowl and mix with remainder of ingredients.
  3. Place in a greased casserole dish.
  4. Bake in a preheated 350 degree oven for 25 to 35 minutes. 
Options: Crumble Tortilla chips on top half way through baking.

Serving Suggestions: With Additional Sour cream, Tortilla Chips, chopped green Onions, Hot Sauce and diced jalapenos.


Thursday, December 6, 2012

Bourbon Chicken Fast!


Bourbon Chicken Just Like The Mall!


Good news! You're going to the mall tonight to do some holiday shopping!
Bad news... You wont have any money left to get your favorite food court food.
More good news. You can make it at home and the kids will be asking for it over and over. It's so easy, you can put it into the regular dinner rotation without a hitch.
I've seen Bourbon Chicken recipes that make you marinate the chicken overnight
That just isn't in my schedule.
Here's your solution and you'll have it finished in 45 minutes. 30 if you're quick.

Ingredients
  • 2 Lbs Chicken cut into bite size pieces
  • 2 Tbls Olive Oil
  • 1 Garlic Clove, crushed
  • 1/4 tsp Ginger
  • 3/4 tsp Crushed Red Pepper (or to taste for the little tykes)
  • 1/4 Cup Apple Juice
  • 1/3 Cup Light Brown Sugar
  • 2 Tbls Ketchup
  • 1 Tbls Cider Vinegar
  • 1/2 Cup Water
  • 1/3 Cup Light Soy Sauce
  • 2 Tbls Corn Starch
Directions
  1. Heat oil in a 12 inch skillet
  2. Sprinkle chicken with salt and corn starch
  3. Brown chicken in skillet. Remove chicken to plate
  4. Add remaining ingredients to the same skillet. Heat and stir until mixed and dissolved.
  5. Add chicken back to skillet and bring to a hard boil.
  6. Reduce heat and simmer for 20 minutes.
  7. Serve over hot rice
NOTES: I like extra sauce so I always measure the wet ingredients very generously.
ALSO... Oddly enough. Rice on the stove top takes about 20 minutes to do... perfect timing!
Now do me a favor. Take some of that money you saved by having dinner before hitting the mall and get an extra toy to donate to Toys For Tots. If you can, watch out for one of our hero Marines you see guarding the toy boxes this time of year. Give him or her a donation and a big heart felt thank you for their service. Tell them how happy you are that he or she can be home for the holiday.

Saturday, August 25, 2012

Jerk Chicken Skewers with Honey Lime Cream

Jerk Chicken
with
Honey Lime Cream
This could be the tastiest chicken you ever have! Just a little heat from the chiles but pair it with the honey lime cream and you have an unbeatable combo!

Ingredients:

Paste:

1  Habanero or Scotch bonnet chile pepper
1  Cup lightly packed fresh cilantro leaves
1/2 Cup Extra Virgin olive oil
4  Scallions (white and light green parts only) roughly chopped
6  Medium Garlic cloves
2 Tablespoons finely chopped fresh Ginger
2 Tablespoons Granulated Sugar
1  Tablespoon fresh Lime juice
1  Tablespoon ground Allspice
2  Teaspoons Kosher Salt
1  Teaspoons Ground Black Pepper

Sauce:

 1/2 Cup Sour Cream
1/2 Teaspoon finely grated Lime zest
1  Tablespoon fresh Lime juice
1  Tablespoon Extra Virgin Olive Oil
2  Teaspoons Honey
1/4  Teaspoon Kosher Salt
1/8  Teaspoon ground Black Pepper

6  Boneless, skinless chicken breast halves, each 6 to 8 ounces
(I used two packages of chicken tenders)

Instructions

  1. To avoid burning your skin, wear rubber or plastic gloves when you handle the chile, do NOT touch your face or other parts of your body because it will burn like heck... and don't take a bathroom break! Remove and discard the stem of the chile. You can tone down the heat by also discarding the whitish veins and seeds. Put the rest of the chile in the bowl of a food processor. Add the remaining paste ingredients and process until smooth.
  2. If using breasts, trim them of any fat and remove the tenders. Cut the chicken lengthwise into even strips, 1/2 to 3/4 inch thick.
  3. Place the chicken strips and tenders into a large resealable plastic bag and spoon in the paste. Work the paste into the chicken, press out the air in the bag and seal tightly. Place in the fridge and let marinate 2 to 3 hours.
  4. In a small bowl whisk the sauce ingredients. Cover with plastic wrap and refrigerate. Let the sauce stand at room temperature for about 30 minutes before serving.
  5. Prepare the grill for direct cooking over high heat. (450 to 550 degrees)

Wearing rubber or plastic gloves, thread the chicken strips onto the skewers, being sure to keep each skewer well within the flesh of the chicken. If you don't have rubber gloves, make sure to wash your hands a few times after this step.

Brush the cooking grates clean and place a strip of heavy duty foil on your grate at the edge of the grill to keep the skewers from burning.  Grill the skewers over direct high heat with the lid closed as much as possible, until the meat is firm and the juices run clear, 6 to 8 minutes. Turning once or twice, or as needed. Until charred and delicious.
Serve warm with the sauce!

Monday, June 25, 2012

Wouldn't you want to be a (Grilled Stuffed) Pepper Too?




How many times have you heard, "What do you want for dinner?" to which you answer, "I don't know. What do YOU want for dinner?"
That question was answered by the veggie and meat compartments in our fridge this weekend. I'm talking about those two giant red peppers and the two big burgers that have been formed and were waiting go be grilled.
Obviously, the answer is Stuffed Peppers! These are NOT your momma's stuffed peppers. They have a nice spicy bite and a smokey deliciousness you can only get on the grill.

Ingredients:
  1. 2 Large Red Peppers (or three smaller)
  2. 1/2 - 3/4 pounds 80% Lean Ground Beef (or ground Turkey)
  3. 1/3 Cup Chopped Onion
  4. 1 Garlic Clove , minced
  5. One 6.8oz Package Beef Rice-A-Roni (or rice made with beef stock instead of water.
  6. 1/4 Cup Ketchup
  7. 3 Tbls Water
  8. 2-3 Tbls Hot Sauce (or more, to taste)
  9. Generous 1/4 Cup of Cheddar or Parmesan Cheese
Directions:
Cut Peppers in half lengthwise through stem. Remove seeds and membranes. Cook in boiling water for 5 minutes. Remove from water and drain well on rack or paper towels.
While Peppers are boiling, continue on...
Mix Ketchup, water and Hot Sauce together.
In skillet, brown Beef, Onion and Garlic. Drain. Remove from skillet.
In same skillet prepare Rice-A-Roni as directed on package.
Prepare grill for indirect heat OR pre heat oven to 357 degrees (in case it rains)
Mix Rice-A-Roni, meat mixture and cheese. Moisten with some of the ketchup mixture.
Place Peppers, cut side up, in metal baking pan (my wife's square brownie pan works perfectly... that's between you and me)
Level the peppers by placing crumpled foil around the ones that need it, as shown in the picture.


Mound beef and rice mixture into pepper halves. Spoon remaining ketchup/hot sauce mixture over peppers. Sprinkle some cheese on top if you haven't scarfed down the leftovers.
Place in pre-heated grill over indirect heat for 25 to 30 minutes or until heated through. OR tent with foil and place in pre heated oven for the same amount of time. (only in the event of a rainstorm of biblical proportions)