Sizzlin' Skillet Baked Chicken with Gravy
1 cup water
1 tbsp Maggi instant chicken bouillon
1 very large sweet onion, halved and sliced
1 tsp minced garlic
6 boneless, skinless chicken breasts
1 Tbsp olive oil
2 Tbsp Mrs. Dash (original blend)
1 packet Chicken or Turkey gravy mix
Preheat oven to 350^F. Combine the water and chicken bouillon in a large iron skillet and whisk to blend. Stir in the garlic and the sliced onions. Place the chicken breasts on top of the onions and brush with olive oil. Sprinkle with Mrs. Dash. Cover loosely with foil and bake for 20-30 minutes.
Remove foil, turn chicken breasts and continue baking another 10-15 minutes or until chicken is completely cooked.
Remove Chicken from oven and place chicken breasts and onions to a warm plate, cover loosely with foil and keep warm. Heat the liquid remaining in the skillet until it comes to a boil. Whisk in gravy mix until smooth and thickened.
This was good, but the gravy mix combined with the chicken bouillon made the gravy taste very salty. Adapted from recipe from mrsdash.com
Friday, May 27, 2011
Tuesday, May 24, 2011
Maple Peach Glazed Ham Steaks
Maple Peach Glazed Ham Steaks
1 cup peach marmalade
1/4 cup pure maple syrup
1 tablespoon ancho chile powder
3 tablespoons freshly squeezed orange juice
2 ham steaks, each 1-inch thick
Stir together the preserves, maple syrup, ancho powder and orange juice in a medium bowl.
Heat grill to high. Grill the steaks for 4 to 5 minutes on both sides, keeping the grill covered to heat through. Baste with the glaze every few minutes. Slice and serve.
This is a Bobby Flay recipe. I used 2 small ham steaks and cooked them on my grill pan in the kitchen (too hot aside for grilling!) I also halved the amount of the glaze ingredients which was still too much for the small steaks I used. Quite good!
1 cup peach marmalade
1/4 cup pure maple syrup
1 tablespoon ancho chile powder
3 tablespoons freshly squeezed orange juice
2 ham steaks, each 1-inch thick
Stir together the preserves, maple syrup, ancho powder and orange juice in a medium bowl.
Heat grill to high. Grill the steaks for 4 to 5 minutes on both sides, keeping the grill covered to heat through. Baste with the glaze every few minutes. Slice and serve.
This is a Bobby Flay recipe. I used 2 small ham steaks and cooked them on my grill pan in the kitchen (too hot aside for grilling!) I also halved the amount of the glaze ingredients which was still too much for the small steaks I used. Quite good!
Sunday, May 22, 2011
Bacon Ranch Potato Salad
Bacon Ranch Potato Salad
2 lbs red boiling potatoes, peeled and cubed
1 Tbsp Ranch dressing mix
2 hard boiled eggs, chopped fine
1/8 cup minced chives
1/8 cup minced red onion
3/4 cup sour cream
1/4 cup mayonnaise
1/4 cup dijon mustard
2 Tbsp Ranch dressing mix
Salt & Pepper to taste
2 oz smoked Gruyere, diced
1 handful of shredded cheddar
6 slices thick bacon, cooked until crisp and diced
Simmer the potatoes in boiling salted water with 1 Tbsp Ranch dressing mix until potatoes are completely cooked about 20-25 minutes. Drain and rinse with cold water to stop the cooking. Cool potatoes.
In a large bowl combine the chopped eggs, chives, red onion, sour cream, mayo, mustard, ranch dressing mix and salt and pepper to taste. Stir in potatoes, and cheeses and toss until well combined. Chill until ready to serve and then toss in the diced bacon just before serving.
This was a very good potato salad. John said it's the best he's ever had!
Inspired by recipe at eatwisconsincheese.com
2 lbs red boiling potatoes, peeled and cubed
1 Tbsp Ranch dressing mix
2 hard boiled eggs, chopped fine
1/8 cup minced chives
1/8 cup minced red onion
3/4 cup sour cream
1/4 cup mayonnaise
1/4 cup dijon mustard
2 Tbsp Ranch dressing mix
Salt & Pepper to taste
2 oz smoked Gruyere, diced
1 handful of shredded cheddar
6 slices thick bacon, cooked until crisp and diced
Simmer the potatoes in boiling salted water with 1 Tbsp Ranch dressing mix until potatoes are completely cooked about 20-25 minutes. Drain and rinse with cold water to stop the cooking. Cool potatoes.
In a large bowl combine the chopped eggs, chives, red onion, sour cream, mayo, mustard, ranch dressing mix and salt and pepper to taste. Stir in potatoes, and cheeses and toss until well combined. Chill until ready to serve and then toss in the diced bacon just before serving.
This was a very good potato salad. John said it's the best he's ever had!
Inspired by recipe at eatwisconsincheese.com
Saturday, May 21, 2011
Praline French Toast
Praline French Toast
Glaze
1/2 cup butter
1 cup brown sugar
2 tablespoons honey, maple syrup or corn syrup
Bread
French or Italian bread sliced 1/2" thick, enough to cover the bottom of a 9" x 13" pan
Custard
1 1/2 cups whipping cream, half and half, milk, or fat-free half and half
5 large eggs, or 1 1/4 cups egg substitute
1/2 teaspoon flavor: pralines & cream, eggnog, vanilla-butternut, Amaretto, or your choice; OR 2 teaspoons vanilla extract
1/4 teaspoon salt
Topping
1/2 cup brown sugar
1/4 teaspoon ground nutmeg
1/4 teaspoon ground cinnamon
1) Lightly grease a 9" x 13" pan or shallow 2-quart casserole.
2) To make the glaze: Melt the butter in a saucepan, and stir in the brown sugar and syrup. Bring the mixture to a simmer, cooking until the sugar melts.Pour the glaze into the prepared pan, spreading it to the corners.
3) Lay the slices of bread in the pan, atop the glaze. Use baguettes for smaller servings, a fat loaf of Italian bread for larger servings. Leftover/stale bread works well here; kids may prefer softer, sandwich-type bread, which will make softer, smoother French toast. Adults seem to prefer bread with more body.
4) To make the custard, whisk together the cream, half and half, or milk, eggs or egg substitute, the flavor, and the salt. Pour it over the bread in the pan, pressing the bread down into the custard.
5) Cover the pan, and refrigerate overnight, or for up to 24 hours.
6) When you're ready to bake, preheat the oven to 350°F.
7) Make the topping by stirring together the brown sugar, nutmeg, and cinnamon. Sprinkle it evenly over the bread.
8) Bake the French toast for 40 to 45 minutes, until it's bubbly and the top is very lightly browned.
9) Remove it from the oven, and allow it to cool for 10 to 15 minutes before serving. Serve individual slices of bread, turning it over on the plate so the syrupy bottom is on top.
Yield: 9 to 12 servings.
I used maple syrup in the glaze, fat free half & half and Butter Pecan flavoring in the custard. My opinion: not worth the time. It tasted OK, but there are much better recipes out there for this type dish.
From kingarthurflour.com
Glaze
1/2 cup butter
1 cup brown sugar
2 tablespoons honey, maple syrup or corn syrup
Bread
French or Italian bread sliced 1/2" thick, enough to cover the bottom of a 9" x 13" pan
Custard
1 1/2 cups whipping cream, half and half, milk, or fat-free half and half
5 large eggs, or 1 1/4 cups egg substitute
1/2 teaspoon flavor: pralines & cream, eggnog, vanilla-butternut, Amaretto, or your choice; OR 2 teaspoons vanilla extract
1/4 teaspoon salt
Topping
1/2 cup brown sugar
1/4 teaspoon ground nutmeg
1/4 teaspoon ground cinnamon
1) Lightly grease a 9" x 13" pan or shallow 2-quart casserole.
2) To make the glaze: Melt the butter in a saucepan, and stir in the brown sugar and syrup. Bring the mixture to a simmer, cooking until the sugar melts.Pour the glaze into the prepared pan, spreading it to the corners.
3) Lay the slices of bread in the pan, atop the glaze. Use baguettes for smaller servings, a fat loaf of Italian bread for larger servings. Leftover/stale bread works well here; kids may prefer softer, sandwich-type bread, which will make softer, smoother French toast. Adults seem to prefer bread with more body.
4) To make the custard, whisk together the cream, half and half, or milk, eggs or egg substitute, the flavor, and the salt. Pour it over the bread in the pan, pressing the bread down into the custard.
5) Cover the pan, and refrigerate overnight, or for up to 24 hours.
6) When you're ready to bake, preheat the oven to 350°F.
7) Make the topping by stirring together the brown sugar, nutmeg, and cinnamon. Sprinkle it evenly over the bread.
8) Bake the French toast for 40 to 45 minutes, until it's bubbly and the top is very lightly browned.
9) Remove it from the oven, and allow it to cool for 10 to 15 minutes before serving. Serve individual slices of bread, turning it over on the plate so the syrupy bottom is on top.
Yield: 9 to 12 servings.
I used maple syrup in the glaze, fat free half & half and Butter Pecan flavoring in the custard. My opinion: not worth the time. It tasted OK, but there are much better recipes out there for this type dish.
From kingarthurflour.com
Portuguese Style Slow Roasted Pork
Portuguese Style Slow Roasted Pork
1 tbsp diced pickled jalapenos
1 Tbsp Aji Panca powder
1/2 tsp Hickory Smoke powder
1 Tbsp garlic powder
1 Tbsp minced garlic
3/4 Tbsp sea salt
2 Tbsp sweet paprika
1/3 cup white wine
2 Tbsp tomato paste
2 Tbsp olive oil
1/2 cup water
4-5 lb boneless pork butt
Combine first 11 ingredients in a bowl and whisk until well blended.
Using a sharp paring knife, make deep slits all over the roast to allow marinade to penetrate the meat. Put the pork into a large plastic zip-loc bag (I used a 2-gallon bag, but I think it might have fit in 1 gallon) and pour the marinade over the meat. Seal the bag and turn to coat thoroughly. Place in the refrigerator overnight.
The next morning place the pork into the slow cooker. Add about 1/2 cup water, cover and cook on low until the meat is completely cooked and falling apart tender, about 6-8 hours.
This was delicious! Next time I will increase the jalapenos and maybe add some onion.
Inspired by Emeril's Portuguese-Style Garlic-Roasted Pork.
1 tbsp diced pickled jalapenos
1 Tbsp Aji Panca powder
1/2 tsp Hickory Smoke powder
1 Tbsp garlic powder
1 Tbsp minced garlic
3/4 Tbsp sea salt
2 Tbsp sweet paprika
1/3 cup white wine
2 Tbsp tomato paste
2 Tbsp olive oil
1/2 cup water
4-5 lb boneless pork butt
Combine first 11 ingredients in a bowl and whisk until well blended.
Using a sharp paring knife, make deep slits all over the roast to allow marinade to penetrate the meat. Put the pork into a large plastic zip-loc bag (I used a 2-gallon bag, but I think it might have fit in 1 gallon) and pour the marinade over the meat. Seal the bag and turn to coat thoroughly. Place in the refrigerator overnight.
The next morning place the pork into the slow cooker. Add about 1/2 cup water, cover and cook on low until the meat is completely cooked and falling apart tender, about 6-8 hours.
This was delicious! Next time I will increase the jalapenos and maybe add some onion.
Inspired by Emeril's Portuguese-Style Garlic-Roasted Pork.
Sunday, May 15, 2011
Southwestern Rice
Southwestern Rice
1 small Vidalia onion, diced (about 1/2 cup)
2 Tbsp olive oil
2 cloves garlic, minced
1/4 cup frozen Sofrito
1/2 packet taco seasoning mix
1/2 tsp cumin
1/8 tsp turmeric
1 cup long grain rice
14 oz chicken broth
15 oz can black beans, rinsed and drained
10 oz can Mexi-Corn
10 oz can Ro-Tel
Cook the onion in the olive oil in a large skillet until onion is translucent. Add garlic and sofrito and cook until Sofrito is thawed, stirring often. Add rice, taco seasoning, cumin and turmeric and bring to a boil, stirring occasionally. Cover tightly, reduce heat and simmer 15 minutes or until rice is done. Stir in the beans, corn and Ro-tel and continue cooking over low heat another 10-15 minutes or until completely hot.
Adapted from a recipe at allrecipes.com
This was really good...however, next time I'll cook the rice with the taco seasoning, cumin and turmeric in the chicken broth separately and mix it in at the end. This would be awesome with cheese on it and baked a few minutes until melty!
1 small Vidalia onion, diced (about 1/2 cup)
2 Tbsp olive oil
2 cloves garlic, minced
1/4 cup frozen Sofrito
1/2 packet taco seasoning mix
1/2 tsp cumin
1/8 tsp turmeric
1 cup long grain rice
14 oz chicken broth
15 oz can black beans, rinsed and drained
10 oz can Mexi-Corn
10 oz can Ro-Tel
Cook the onion in the olive oil in a large skillet until onion is translucent. Add garlic and sofrito and cook until Sofrito is thawed, stirring often. Add rice, taco seasoning, cumin and turmeric and bring to a boil, stirring occasionally. Cover tightly, reduce heat and simmer 15 minutes or until rice is done. Stir in the beans, corn and Ro-tel and continue cooking over low heat another 10-15 minutes or until completely hot.
Adapted from a recipe at allrecipes.com
This was really good...however, next time I'll cook the rice with the taco seasoning, cumin and turmeric in the chicken broth separately and mix it in at the end. This would be awesome with cheese on it and baked a few minutes until melty!
My Tex-Mex Meatloaf
My Tex-Mex Meatloaf
1.5 lbs meatloaf mix (ground beef & ground pork)
1 cup Chile-Cheese Fritos, crushed fine
1/2 cup medium chunky salsa
1/2 packet taco seasoning mix
1 heaping tablespoon mayonnaise
1 cup shredded Mexican style cheese (cheddar & jack)
1/2 cup medium chunky salsa
Preheat the oven to 350^F. Combine all ingredients (except the last 1/2 cup salsa) with hands until well mixed and pack lightly into a loaf pan . Top with remaining 1/2 cup medium salsa and bake for 1.5 hours or until completely cooked. Drain and cool 15 minutes before slicing.
This is probably the best meatloaf I've ever personally come up with! John loved it and I'll definitely be making it again. It was really good!
1.5 lbs meatloaf mix (ground beef & ground pork)
1 cup Chile-Cheese Fritos, crushed fine
1/2 cup medium chunky salsa
1/2 packet taco seasoning mix
1 heaping tablespoon mayonnaise
1 cup shredded Mexican style cheese (cheddar & jack)
1/2 cup medium chunky salsa
Preheat the oven to 350^F. Combine all ingredients (except the last 1/2 cup salsa) with hands until well mixed and pack lightly into a loaf pan . Top with remaining 1/2 cup medium salsa and bake for 1.5 hours or until completely cooked. Drain and cool 15 minutes before slicing.
This is probably the best meatloaf I've ever personally come up with! John loved it and I'll definitely be making it again. It was really good!
Saturday, May 14, 2011
Tamale Soup
Tamale Soup
1 lb sausage
1 onion, chopped
1/4 cup water
2 tsp Hot Mexican-Style chili powder
1 tsp cumin
1 tsp dried cilantro
10 oz can Medium Enchilada Sauce
15 oz can Fire-Roasted Diced Tomatoes
32 oz carton Beef Broth
15 oz can Chili Beans with Sauce
16 oz can Black Beans, drained and rinsed
15 oz can Fiesta-style Corn
15 oz can Hormel beef flavored tamales, wrappings removed and sliced into 3/4" chunks
Sour Cream and Shredded Mexican Style Cheese to garnish
Tortilla Chips
Cook the sausage, onion and water in a Dutch oven until browned and crumbly and until all the water evaporates. Drain if necessary. Add chili powder, cumin and cilantro and cook 1 minute, stirring. Add Enchilada Sauce, diced tomatoes, beef broth, chili beans and drained black beans and bring to a boil. Reduce heat and simmer 30 minutes. Add the corn and cook 10 more minutes. Stir in tamale chunks and cook just until tamales are hot through. Serve in bowls topped with sour cream and cheese with chips on the side.
Yummy!
1 lb sausage
1 onion, chopped
1/4 cup water
2 tsp Hot Mexican-Style chili powder
1 tsp cumin
1 tsp dried cilantro
10 oz can Medium Enchilada Sauce
15 oz can Fire-Roasted Diced Tomatoes
32 oz carton Beef Broth
15 oz can Chili Beans with Sauce
16 oz can Black Beans, drained and rinsed
15 oz can Fiesta-style Corn
15 oz can Hormel beef flavored tamales, wrappings removed and sliced into 3/4" chunks
Sour Cream and Shredded Mexican Style Cheese to garnish
Tortilla Chips
Cook the sausage, onion and water in a Dutch oven until browned and crumbly and until all the water evaporates. Drain if necessary. Add chili powder, cumin and cilantro and cook 1 minute, stirring. Add Enchilada Sauce, diced tomatoes, beef broth, chili beans and drained black beans and bring to a boil. Reduce heat and simmer 30 minutes. Add the corn and cook 10 more minutes. Stir in tamale chunks and cook just until tamales are hot through. Serve in bowls topped with sour cream and cheese with chips on the side.
Yummy!
Sunday, May 1, 2011
Best Braised Beef
Best Braised Beef
1 large onion, halved and sliced
1 1/2 pounds any cheap beef (round chunks, for example)
1 cup strong brewed coffee
1 cup white cooking wine
1 cup catsup
Arrange the onion and beef in the bottom of a Dutch oven (no need to brown the meat for this recipe).
Combine the next three ingredients, mix well, and pour over the meat. Cover and bake in a 325° oven for one hour. Baste and turn meat, cover, reduce heat to 300° and bake for one more hour.
Gravy will have reduced to half; no need for flour to thicken. Serve with your choice of mashed or boiled potatoes, rice, pasta.
I used a hunk of sirloin, but into pieces for this recipe and served it over rice. It was OK...I didn't like the sweet-catsupy taste but John loved it.
From tasteofhome.com
1 large onion, halved and sliced
1 1/2 pounds any cheap beef (round chunks, for example)
1 cup strong brewed coffee
1 cup white cooking wine
1 cup catsup
Arrange the onion and beef in the bottom of a Dutch oven (no need to brown the meat for this recipe).
Combine the next three ingredients, mix well, and pour over the meat. Cover and bake in a 325° oven for one hour. Baste and turn meat, cover, reduce heat to 300° and bake for one more hour.
Gravy will have reduced to half; no need for flour to thicken. Serve with your choice of mashed or boiled potatoes, rice, pasta.
I used a hunk of sirloin, but into pieces for this recipe and served it over rice. It was OK...I didn't like the sweet-catsupy taste but John loved it.
From tasteofhome.com
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