Baja Chicken Salad with Taco Vinaigrette
1-oz pkg Old El Paso taco seasoning mix
1 Tbsp brown sugar
1/2 cup olive oil
1/2 cup cider vinegar
8-12 frozen chicken breast tenderloins
1-2 tbsp olive oil
1 pkg mixed salad greens
2 ripe tomatoes, diced
3 Tbsp sliced ripe olives
1x3" chunk pepperjack cheese, diced
1/2 cup shredded cheddar-jack cheese
1/3 cup sour cream
Tortilla chips
In a cruet (or a small bowl) combine the taco seasoning, brown sugar, 1/2 cup olive oil and cider vinegar. Shake (or stir) until well mixed. Pour 1/2 cup dressing over the frozen chicken and allow to thaw and marinate overnight. Reserve remaining dressing.
Heat 1-2 tbsp olive oil in a non-stick skillet over medium-high heat until hot. With slotted spoon, remove chicken from marinade (discard marinade)and cook in the hot skillet about 5 minutes or until chicken is completely cooked. Remove from skillet and drain on paper towels until cool.
In a large bowl, combine greens, tomatoes, olives, chicken and cheeses. Add reserved dressing and sour cream and toss to coat. Serve with chips.
Really good salad! I'll be making this again!! Adapted from Pat Harmon's recipe from the Pillsbury Bake-Off Contest #40, 2002.
Monday, March 29, 2010
Sunday, March 21, 2010
Banana Bread
Banana Bread
1/2 cup butter, softened
3/4 cup brown sugar
2 eggs, beaten
3-4 ripe bananas, mashed
1 tbsp Praline Liqueur
2 cups all purpose flour
1 tsp baking soda
1 tsp cinnamon
1/4 tsp salt
Cream the butter and brown sugar. Stir in eggs, bananas and Praline Liqueur until well blended. Add the remaining ingredients and stir just to moisten. Pour batter into a greased 9x5" loaf pan and bake in a preheated 350^F oven for 60 to 65 minutes or until a toothpick inserted in the center comes out clean. Let cool in pan 10 minutes then turn out onto a wire rack.
Good, but not as moist as my favorite banana bread recipes.
1/2 cup butter, softened
3/4 cup brown sugar
2 eggs, beaten
3-4 ripe bananas, mashed
1 tbsp Praline Liqueur
2 cups all purpose flour
1 tsp baking soda
1 tsp cinnamon
1/4 tsp salt
Cream the butter and brown sugar. Stir in eggs, bananas and Praline Liqueur until well blended. Add the remaining ingredients and stir just to moisten. Pour batter into a greased 9x5" loaf pan and bake in a preheated 350^F oven for 60 to 65 minutes or until a toothpick inserted in the center comes out clean. Let cool in pan 10 minutes then turn out onto a wire rack.
Good, but not as moist as my favorite banana bread recipes.
Thursday, March 18, 2010
Baked Pork Chops
Baked Pork Chops
2 pork chops
Garlic salt and Pepper
1/4 cup flour
1 egg, beaten
1/2 cup Italian style seasoned bread crumbs
4 tbsp olive oil
1 can cream of mushroom soup
1/2 cup milk
1/3 cup white wine
Preheat the oven to 350^ F. Heat the olive oil in a medium skillet over medium high heat. Rinse pork chops and pat dry. Season with garlic salt and pepper. Dredge in flour, then in the beaten egg and then coat liberally with bread crumbs. Fry the chops in the hot skillet until well browned on both sides (about 5 minutes per side). Transfer the chops to a 9x9" baking pan and cover with foil. Bake for 1 hour. Drain the oil out of the skillet. About 15 minutes before the hour is up, combine the mushroom soup, milk and wine in the skillet and heat until bubbly. Pour over the pork chops, replace the foil and bake for another 30 minutes. From allrecipes.com
These were delicious and incredibly tender.
2 pork chops
Garlic salt and Pepper
1/4 cup flour
1 egg, beaten
1/2 cup Italian style seasoned bread crumbs
4 tbsp olive oil
1 can cream of mushroom soup
1/2 cup milk
1/3 cup white wine
Preheat the oven to 350^ F. Heat the olive oil in a medium skillet over medium high heat. Rinse pork chops and pat dry. Season with garlic salt and pepper. Dredge in flour, then in the beaten egg and then coat liberally with bread crumbs. Fry the chops in the hot skillet until well browned on both sides (about 5 minutes per side). Transfer the chops to a 9x9" baking pan and cover with foil. Bake for 1 hour. Drain the oil out of the skillet. About 15 minutes before the hour is up, combine the mushroom soup, milk and wine in the skillet and heat until bubbly. Pour over the pork chops, replace the foil and bake for another 30 minutes. From allrecipes.com
These were delicious and incredibly tender.
Slow Cooked Corned Beef & Fried Cabbage
Slow Cooked Corned Beef
1 (3 lb) corned beef brisket
1 (12 oz) bottle beer
32 oz carton beef broth
1/4 cup peppercorns
1 bulb garlic, separated into cloves and peeled
Place the brisket into the crockpot and add all remaining ingredients. Cover and cook on low for 8 hours. Carefully remove the meat from the pot and set on a cutting board for about 10 minutes before slicing. From allrecipes.com
Every 2 or 3 years I think I should cook corned beef and cabbage for St. Patrick's Day, even though I never liked it when I was growing up. This is the last year I'll be doing that because I can now honestly and truthfully say that I do NOT like corned beef AT ALL and I never will! (My apologies to my Irish ancestors.) I've tried several different ways of cooking the stuff over the years and I just plain don't care for it! John didn't like it either and this recipe got all kinds of rave reviews at allrecipes.
Fried Cabbage
3 slices bacon, chopped
1/4 cup chopped onion
1 pkg finely shredded cabbage
2 tablespoons water
1 pinch white sugar
salt and pepper to taste
1 tablespoon cider vinegar
Place bacon in a large, deep skillet. Cook over medium-high heat until evenly brown. Remove bacon, and set aside. Cook onion in the hot bacon grease until tender. Add cabbage, and stir in water, sugar, salt, and pepper. Cook until cabbage wilts, about 15 minutes. Stir in bacon. Splash with vinegar before serving. Also from allrecipes.com
Verdict: I do not like cooked cabbage so I only tasted a tiny bit to see if maybe my opinion might have changed since the last time I tried it. It hasn't. The stuff tastes awful to me. John, on the other hand, says he loved it and gave it 5 stars! He's already planning when he's going to cook it again.
1 (3 lb) corned beef brisket
1 (12 oz) bottle beer
32 oz carton beef broth
1/4 cup peppercorns
1 bulb garlic, separated into cloves and peeled
Place the brisket into the crockpot and add all remaining ingredients. Cover and cook on low for 8 hours. Carefully remove the meat from the pot and set on a cutting board for about 10 minutes before slicing. From allrecipes.com
Every 2 or 3 years I think I should cook corned beef and cabbage for St. Patrick's Day, even though I never liked it when I was growing up. This is the last year I'll be doing that because I can now honestly and truthfully say that I do NOT like corned beef AT ALL and I never will! (My apologies to my Irish ancestors.) I've tried several different ways of cooking the stuff over the years and I just plain don't care for it! John didn't like it either and this recipe got all kinds of rave reviews at allrecipes.
Fried Cabbage
3 slices bacon, chopped
1/4 cup chopped onion
1 pkg finely shredded cabbage
2 tablespoons water
1 pinch white sugar
salt and pepper to taste
1 tablespoon cider vinegar
Place bacon in a large, deep skillet. Cook over medium-high heat until evenly brown. Remove bacon, and set aside. Cook onion in the hot bacon grease until tender. Add cabbage, and stir in water, sugar, salt, and pepper. Cook until cabbage wilts, about 15 minutes. Stir in bacon. Splash with vinegar before serving. Also from allrecipes.com
Verdict: I do not like cooked cabbage so I only tasted a tiny bit to see if maybe my opinion might have changed since the last time I tried it. It hasn't. The stuff tastes awful to me. John, on the other hand, says he loved it and gave it 5 stars! He's already planning when he's going to cook it again.
Monday, March 15, 2010
Layered Macaroni Casserole
Layered Macaroni Casserole
1 pound lean ground beef
1/2 cup chopped onion
1 garlic clove, minced
1 (28 ounce) can crushed tomatoes
1 (6 ounce) can tomato paste
Garlic Salt and Pepper to taste
2 teaspoon chili powder
1 teaspoon dried basil
1 teaspoon dried oregano
16 ounces uncooked elbow macaroni
2 cups fat-free cottage cheese
1 1/2 cups shredded reduced-fat Cheddar cheese
TOPPING:
1/4 cup dry bread crumbs
1/4 cup grated Parmesan cheese
1 tablespoon butter or stick margarine, melted
In a nonstick skillet, cook ground beef, onion and garlic over medium heat until meat is no longer pink; drain. Add the tomatoes, tomato paste and seasonings. Bring to a boil. Reduce heat; cover and simmer for 1 hour.
Meanwhile, cook macaroni according to package directions; drain. Add cottage cheese.
In a 13-in. x 9-in. x 2-in. baking dish coated with nonstick cooking spray, layer 1 cup meat sauce, half of the macaroni mixture and half of the cheddar cheese. Repeat layers ending with the meat sauce. Combine topping ingredients; sprinkle over sauce. Bake, uncovered, at 325 degrees F for 40-45 minutes. Let stand for 10 minutes before serving.
Pretty good! Adapted from allrecipes.com
1 pound lean ground beef
1/2 cup chopped onion
1 garlic clove, minced
1 (28 ounce) can crushed tomatoes
1 (6 ounce) can tomato paste
Garlic Salt and Pepper to taste
2 teaspoon chili powder
1 teaspoon dried basil
1 teaspoon dried oregano
16 ounces uncooked elbow macaroni
2 cups fat-free cottage cheese
1 1/2 cups shredded reduced-fat Cheddar cheese
TOPPING:
1/4 cup dry bread crumbs
1/4 cup grated Parmesan cheese
1 tablespoon butter or stick margarine, melted
In a nonstick skillet, cook ground beef, onion and garlic over medium heat until meat is no longer pink; drain. Add the tomatoes, tomato paste and seasonings. Bring to a boil. Reduce heat; cover and simmer for 1 hour.
Meanwhile, cook macaroni according to package directions; drain. Add cottage cheese.
In a 13-in. x 9-in. x 2-in. baking dish coated with nonstick cooking spray, layer 1 cup meat sauce, half of the macaroni mixture and half of the cheddar cheese. Repeat layers ending with the meat sauce. Combine topping ingredients; sprinkle over sauce. Bake, uncovered, at 325 degrees F for 40-45 minutes. Let stand for 10 minutes before serving.
Pretty good! Adapted from allrecipes.com
Tuesday, March 9, 2010
Caramel Pecan Pie
Caramel Pecan Pie
1 (9 inch) unbaked pie crust
36 individually wrapped caramels, unwrapped
1/4 cup butter
1/4 cup milk
3/4 cup white sugar
3 eggs
1/2 teaspoon vanilla extract
1/4 teaspoon salt
1 cup pecan halves
Preheat oven to 350 degrees F (175 degrees C.) In a saucepan over low heat, combine caramels, butter and milk. Cook, stirring frequently, until smooth. Remove from heat and set aside.
In a large bowl, combine sugar, eggs, vanilla and salt. Gradually mix in the melted caramel mixture. Stir in pecans. Pour filling into unbaked pie crust.
Bake in the preheated oven for 45 to 50 minutes, or until pastry is golden brown. Allow to cool until filling is firm.
From allrecipes.com. This is Really Good!
1 (9 inch) unbaked pie crust
36 individually wrapped caramels, unwrapped
1/4 cup butter
1/4 cup milk
3/4 cup white sugar
3 eggs
1/2 teaspoon vanilla extract
1/4 teaspoon salt
1 cup pecan halves
Preheat oven to 350 degrees F (175 degrees C.) In a saucepan over low heat, combine caramels, butter and milk. Cook, stirring frequently, until smooth. Remove from heat and set aside.
In a large bowl, combine sugar, eggs, vanilla and salt. Gradually mix in the melted caramel mixture. Stir in pecans. Pour filling into unbaked pie crust.
Bake in the preheated oven for 45 to 50 minutes, or until pastry is golden brown. Allow to cool until filling is firm.
From allrecipes.com. This is Really Good!
Cuban Style Roast Pork in the Crockpot
Cuban Style Roast Pork in the Crockpot
5-6 lb. Boston Butt
1 tsp Adobo seasoning with Pepper
2 packets Sazon with Cilantro and Tomato
1 tbsp minced roasted garlic
1 large red onion, halved and cut into thick slices
3 or 4 shakes Liquid Smoke
1/4 cup water
Rinse the pork butt and place in the crockpot. Sprinkle with Adobo and Sazon seasonings. Smear minced garlic over the top and add the sliced onions. Shake on the Liquid Smoke and pour the water into the bottom of the crockpot. Cover and cook on high for 6 hours.
Yummy!
5-6 lb. Boston Butt
1 tsp Adobo seasoning with Pepper
2 packets Sazon with Cilantro and Tomato
1 tbsp minced roasted garlic
1 large red onion, halved and cut into thick slices
3 or 4 shakes Liquid Smoke
1/4 cup water
Rinse the pork butt and place in the crockpot. Sprinkle with Adobo and Sazon seasonings. Smear minced garlic over the top and add the sliced onions. Shake on the Liquid Smoke and pour the water into the bottom of the crockpot. Cover and cook on high for 6 hours.
Yummy!
Italian Sausage Nuggets in Spaghetti Sauce
Italian Sausage Spaghetti Sauce
1 pkg (5-6) Italian sausage links
2 tbsp olive oil
1 lb ground chuck
1 medium onion, diced
Garlic salt and pepper
2 tsp minced roasted garlic
1 tsp Italian seasoning
15-oz can petite diced tomatoes with garlic and olive oil
26 oz jar spaghetti sauce
Water
Hot, cooked spaghetti
Grated parmesan
Remove the skins and cut the sausages into 1 inch chunks. Heat the oil in a large, heavy skillet and brown the sausage chunks until completely cooked. Remove to a paper towel lined plate. Crumble the ground chuck into the same skillet. Add the onion, garlic salt and pepper to taste and cook, stirring and smashing the meat until finely crumbled and beginning to brown. Add the garlic and italian seasoning and cook until meat is well browned. Drain. Stir in the diced tomatoes, the spaghetti sauce and enough water to thin the sauce down just a bit. Stir in the sausage chunks, cover and simmer about 1 hour. Serve over hot spaghetti with parmesan grated over the top.
Delicious!
1 pkg (5-6) Italian sausage links
2 tbsp olive oil
1 lb ground chuck
1 medium onion, diced
Garlic salt and pepper
2 tsp minced roasted garlic
1 tsp Italian seasoning
15-oz can petite diced tomatoes with garlic and olive oil
26 oz jar spaghetti sauce
Water
Hot, cooked spaghetti
Grated parmesan
Remove the skins and cut the sausages into 1 inch chunks. Heat the oil in a large, heavy skillet and brown the sausage chunks until completely cooked. Remove to a paper towel lined plate. Crumble the ground chuck into the same skillet. Add the onion, garlic salt and pepper to taste and cook, stirring and smashing the meat until finely crumbled and beginning to brown. Add the garlic and italian seasoning and cook until meat is well browned. Drain. Stir in the diced tomatoes, the spaghetti sauce and enough water to thin the sauce down just a bit. Stir in the sausage chunks, cover and simmer about 1 hour. Serve over hot spaghetti with parmesan grated over the top.
Delicious!
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