Sunday, June 30, 2013

Crunchy Coconut Chicken Fingers

Crunchy Coconut Chicken Fingers with Peach Honey Mustard

YIELD: SERVES ABOUT 2
 
PREP TIME: 2 HOURS
 
COOK TIME: 40 MINUTES

ingredients:

1 1/2 pounds boneless, skinless chicken tenders
1 can of full fat coconut milk
1 1/4 cups unsweetened, shredded coconut
1/4 cup panko bread crumbs
1/4 cup all-purpose flour
1 teaspoon salt
1 teaspoon pepper
1/4 teaspoon garlic powder
1/4 cup dijon mustard
1/4 cup honey
1 ripe peach, peeled and chopped

directions:

Add the coconut milk to a blender and puree until completely smooth and creamy.
Place chicken tenders in a baking dish, sprinkle with a little salt and pepper and cover with coconut milk. Refrigerate for 1-2 hours.
Preheat oven to 450 degrees F. Line a baking sheet with aluminum foil and place a wire rack on top. Spray the rack with nonstick spray.
In a large bowl, combine coconut, flour, panko, salt and pepper. Stir well to coat. Remove dish with chicken from the fridge. It should have a thick coating of coconut milk on it, so remove each strip and dredge it through the coconut mixture, pressing gently to adhere. Place the chicken on the well-greased wire rack and repeat until finished.
Spray all the chicken tenders with a spritz of coconut oil spray or nonstick spray. Bake for 15 minutes, then gently flip and spray the other side. Bake for 15 minutes more, until golden and crispy.
While the chicken is baking, add peach chunks to a blender or food processor until pureed. In a bowl, whisk together honey, dijon mustard and peach puree. Serve chicken fingers!
Got this great sounding recipe over at http://www.howsweeteats.com check them out too

Mozzarella Stuffed Meatballs


Mozzarella Stuffed Meatballs!!!

Ingredients:
1 lb ground beef
1 lb ground pork or mild Italian sausage
1 cup breadcrumbs
1 TBSP Italian seasoning
3 eggs
3 garlic cloves, minced
1 tsp salt
1/2 tsp pepper
1/2 lb mozzarella, cut into cubes
Olive Oil
Marinara (jar or homemade)

Directions:
In a large bowl mix beef through pepper. Form into 2" balls. Press a cheese cube in the middle and seal the meat around it.
Heat 1/2" olive oil in a large skillet. Brown meatballs and then set aside on plate.

Pour marinara sauce into pan; bring to a simmer. Add meatballs and simmer until cooked through, about 30 minutes.
Serve over spaghetti or on top of a hoagi!!

Fast Homemade Chicken and Dumplings

Fast Homemade Chicken and Dumplings

Ingredients:

2 cups flour
1/2 teaspoons baking powder
1 pinch salt
2 tablespoons butter
1 cup milk
1 small onion diced
2 quarts chicken broth
3 cups cooked chicken
(I shredded a pre-cooked store-bought rotisserie)

Directions
1. In a large pot fry diced onion and then add chicken broth. Bring chicken broth to a boil. While the broth is heating up, prepare the dumplings.
2. In a large bowl, combine the flour, baking powder and salt. Cut the butter into the dry ingredients with a fork or pastry blender. Stir in the milk, mixing with a fork until the dough forms a ball.
3. Heavily flour a work surface. You’ll need a rolling pin and something to cut the dumplings with (such as a pizza cutter). You may also want to use a small spatula to lift the dumplings off the
cutting surface.
4. Place the mixed dough on the floured work surface and sprinkle a generous amount of flour over top the dough ball. Using a heavily floured rolling pin, roll the dough out thin. Dip your cutter in flour and cut the dumplings into 2 inch squares (they don't need to be perfect, or even all the same size).
5. To cook the dumplings, use the floured spatula to lift each one from the work surface. Drop the dumplings one at a time into the boiling chicken broth, stirring while you add them. The extra flour on each dumpling will help thicken the broth.
6. Lower heat to medium and cook for about 15-20 minutes, or until they 're no longer doughy .
Add the shredded cooked chicken to the pot and cook an additional 5 minutes, or until chicken is heated. Serve salt and pepper to tatse.

Saturday, June 29, 2013

Salted Nut Squares

Salted Nut Squares, tastes just like payday candy bar
And NO BAKE!!!
about 30 bars

Ingredients
3 cups salted peanuts (no skins), divided
2 & 1/2 tablespoons butter
2 cups peanut butter chips
14 ounces sweetened condensed milk
2 cups miniature marshmallows
kosher salt or sea salt, optional
Instructions
Place 1 & 1/2 cups peanuts in the bottom of an ungreased 11″x 7″ pan.
Melt butter and peanut butter chips in a large saucepan over low heat. Stir until smooth.
Remove from heat. Stir in condensed milk and marshmallows. Continue stirring until smooth and well-blended.
Pour peanut butter mixture over peanuts in pan. Sprinkle remaining 1 & 1/2 cups peanuts over top of peanut butter mixture. If saltier bars are desired, sprinkle lightly with salt.
Cover and refrigerate until chilled. Then, cut into bars. Bars can be served chilled or at room temperature.
Notes
These can be made in a 9″x 13″ pan. Use another cup of peanuts, divided between the bottom of the pan and the top of the bars. The same amount of filling will work and give you slightly thinner bars.

Mississippi Mud Cake

Mississippi Mud Cake ~ a must for the 4th of July

Ingredients

1 cup butter, melted
2 cups sugar
1/2 cup unsweetened cocoa
4 large eggs, lightly beaten
1 teaspoon vanilla extract
1/8 teaspoon salt
1 1/2 cups all-purpose flour
1 1/2 cups coarsely chopped pecans, toasted
1 (10.5-ounce) bag miniature marshmallows
Chocolate Frosting
Preparation

Whisk together melted butter and next 5 ingredients in a large bowl. Stir in flour and chopped pecans. Pour batter into a greased and floured 15- x 10-inch jellyroll pan.
Bake at 350° for 20 to 25 minutes or until a wooden pick inserted in center comes out clean. Remove from oven; top warm cake evenly with marshmallows. Return to oven, and bake 5 minutes. Drizzle Chocolate Frosting over warm cake. Cool completely.
Note: 2 (19.5-ounce) packages brownie mix, prepared according to package directions, may be substituted for first 7 ingredients. Stir in chopped pecans. Bake at 350° for 30 minutes. Proceed with marshmallows and frosting as directed

5 MINUTE FUDGE

5 MINUTE FUDGE:

Prep Time: 5 mins 
Total Time: 15 mins 
Servings: 20-30 
About This Recipe
This fudge is very good and easy to make!"
Ingredients
1 2/3 cups white sugar
2/3 cup evaporated milk
1 tablespoon unsalted butter
1/2 teaspoon salt
1 (6 ounce) packages milk chocolate chips
16 large marshmallows
1 teaspoon pure vanilla extract
1 cup chopped nuts
Direction
1.Combine sugar, milk, butter and salt in a medium sized saucepan. Bring to a boil, cook 5 minutes, stirring constantly.
2.Add in chocolate chips; cook until melted.
3.Remove from heat; stir in marshmallows, vanilla and nuts. Mix well.
4.Pour into a 8-inch pan.
Cool cut into squares.

Make your own Ranch, Dry Onion Soup Mix and Taco Seasoning


Make your own Ranch, Dry Onion Soup Mix and Taco Seasoning and store in small mason jars....This is soooo much HEALTHIER than those you buy at the store!! They contain a TON of stuff that is not good for you!!

Taco Seasoning:
1/2 cup chili powder
1/4 cup onion powder
1/8 cup ground cumin
1 tablespoon garlic powder
1 tablespoon paprika
1 tablespoon sea salt
Put ingredients into a jar and shake.

Dry Onion Soup Mix:
2/3 cup dried, minced onion
3 teaspoons parsley flakes
2 teaspoons onion powder
2 teaspoons turmeric
1 teaspoon celery salt
1 teaspoon sea salt
1 teaspoon sugar
1/2 teaspoon ground pepper

Mix all ingredients in a jar, then give the jar a good shake. I’d recommend shaking the jar to mix the ingredients well before each use.
Use 4 tablespoons in a recipe in place of 1 packet of onion soup mix. Store this in a dry, cool place.

Ranch:
5 tablespoons dried minced onions
7 teaspoons parsley flakes
4 teaspoons salt
1 teaspoon garlic powder
Mix together and store in an air tight container.
For dressing: Mix 2 tablespoons dry mix with 1 cup mayonnaise and 1 cup buttermilk or sour cream.
For dip: Mix 2 tablespoons dry mix with 2 cups sour cream or Greek Yogurt.
Mix up a few hours before serving, so the flavors all blend.

Friday, June 28, 2013

Grilled Potatoes and Onion

Grilled Potatoes and Onion
 
"Always cook up a package of potatoes and onions with the rest of your grilled meal! Start early, because it takes about a half an hour to cook. These cook over indirect heat (off to the side), so you can grill other things at the same time. Sometimes I like to add other veggies like peppers(your choice) and mushrooms, squash, zucchini you can also use sweet potatoes here. The more veggies you add the bigger the crowd it will feed, good for leftovers the next morning with breakfast too."

Ingredients
4 potatoes, sliced
1 red onion, sliced
1 teaspoon salt
1 teaspoon ground black pepper
4 tablespoons butter

Directions
1.Preheat grill for medium heat.
2.For each packet, measure out 2 or 3 squares of aluminum foil large enough to easily wrap the vegetables, and layer one on top of the other. Place some of the potatoes and onion in the center, sprinkle with salt and pepper, and dot with butter. Wrap into a flattened square, and seal the edges. Repeat with remaining potatoes and onion.
3.Place aluminum wrapped package over indirect heat, and cover. Cook for approximately 30 minutes, turning once. Serve hot off the grill.

Eggplant Mixed Grill

Eggplant Mixed Grill
I love veggies, always looking for new ways to eat them. You can use different veggies to your liking, but do try new ones
"A super yummy way to grill veggies.

Ingredients
2 tablespoons olive oil
2 tablespoons chopped fresh parsley
2 tablespoons chopped fresh oregano
2 tablespoons chopped fresh basil
1 tablespoon balsamic vinegar
1 teaspoon kosher salt
1/2 teaspoon black pepper
6 cloves garlic, minced
1 red onion, cut into wedges
18 spears fresh asparagus, trimmed
12 crimini mushrooms, stems removed
1 (1 pound) eggplant, sliced into 1/4 inch rounds
1 red bell pepper, cut into wedges
1 yellow bell pepper, cut into wedges
Directions
1.In a large resealable plastic bag, mix the olive oil, parsley, oregano, basil, vinegar, kosher salt, pepper, and garlic. Place the onion, asparagus, mushrooms, eggplant, red bell pepper, and yellow bell pepper into the bag. Seal, and marinate 2 hours in the refrigerator, turning occasionally
2.Preheat the grill for high heat.
3.Lightly oil the grill grate. Grill the vegetables 6 minutes on each side, until tender.

Campfire Mac 'n' Cheese

Campfire Mac 'n' Cheese
This is easy, so easy the kids can make it at camp outs, or just a day at the park, beach or lake

What you'll need
PER SERVING
1 (4 3/8-inch) disposable aluminum pie pan
1/2 cup cooked elbow or (any kind that the kids will eat)macaroni
1/4 cup shredded Cheddar or cheese of your choice
1 tablespoon Parmesan
1 tablespoon milk
1/2 tablespoon butter
Salt and pepper to taste
12- by 16-inch piece of foil
How to make it
Let the kids combine all the ingredients in their pan. Then seal it in foil (a double layer if you're cooking over an open flame) as shown, folding over the extra foil at the top to make a sturdy handle to poke a stick or tongs through.

Hold the packet over a campfire or set it directly on a grill to melt the cheese, about 7 minutes. Let the pack cool briefly, then open it carefully. Stir the mac and cheese before eating it.

Grilled Chicken Teriyaki

Grilled Chicken Teriyaki

"I love teriyaki and chicken is easy and delicious when grilled this way, be sure to make the sauce up ahead and let the chicken marinate 24 hours before you need to cook though. Chicken breasts marinated in teriyaki sauce, lemon, garlic, and sesame oil, then grilled to a tasty finish. Very easy and great for a hot summer's evening.

Ingredients
4 skinless, boneless chicken breast halves
1 cup teriyaki sauce
1/4 cup lemon juice
2 teaspoons minced fresh garlic
2 teaspoons sesame oil
Directions
1.Place chicken, teriyaki sauce, lemon juice, garlic, and sesame oil in a large resealable plastic bag. Seal bag, and shake to coat. Place in refrigerator for 24 hours, turning every so often.
2.Preheat grill for high heat.
3.Lightly oil the grill grate. Remove chicken from bag, discarding any remaining marinade. Grill for 6 to 8 minutes each side, or until juices run clear when chicken is pierced with a fork.

Red White and Blue Strawberries--let's celebrate something

July 4th Strawberries
These are so pretty and perfect for July 4th, Memorial day, Veterans day, flag day and election day too.

You will NEED:
1 pint strawberries at least
 1 pkg. white chocolate chips or white dipping chocolate (bark)- found with baking supplies
 Blue sanding sugar or sprinkles (cookie decorating sugar)


Strawberries, washed and dried
White chocolate, sweet milk chocolate, or dark or both if you prefer a variety
Blue sugar, edible glitter, or sprinkles


Place blue sugar in a bowl.  In a separate bowl, melt the chocolate in the microwave on 50% power for two minutes.  Stir until the bowl is no longer warm.  Then microwave for 30 second intervals at 50% power, stirring after each, until the chocolate is completely melted. Dip the lower two thirds of the strawberries in the melted white or chocolate chocolate.  Then, dip the lower third of the strawberries in the blue sugar or sprinkles (or spoon it) onto the strawberry.  Place on wax paper until completely cool.
Enjoy

Berry Bliss Cake-pretty for July 4th

Hey the Big Bang day, fourth of July is just around the corner. So what are you cooking?
Make it fun and eventful
for dessert, try this

Berry Bliss Cake
prep time 20 min total time 4 hr 20 min
makes 8 servings
what you need
1 pkg. (3.4 oz.) JELL-O Vanilla Flavor Instant Pudding
3/4 cup cold milk
1-1/2 cups thawed COOL WHIP Whipped Topping, divided
1 cup each fresh raspberries and sliced strawberries 1/4 cup blackberries
1 pkg. (10.75 oz.) frozen prepared pound cake, thawed
1/4 cup orange juice
Make It  

BEAT pudding mix and milk with whisk in medium bowl 2 min. Stir in 1 cup COOL WHIP. Combine berries; reserve 1/2 cup.

CUT cake into 3 layers.

BRUSH cake layers with juice.

STACK cake layers on plate, filling each layer with half each of the remaining berries and pudding mixture. Top with remaining COOL WHIP and reserved berries. Refrigerate 4 hours.


Kraft Kitchens TipsSize-WiseSweets can be part of a balanced diet but remember to keep tabs on portions.
Variation Omit the blackberries.
Serve Cake
Use a serrated knife to cut the chilled dessert into slices just before serving

Sour Cream-Lemon Pie

Another fresh cool summer pie, I like my pies cold in the summer like My drinks
refreshing and brisk try this with a glass of lemon limeade or iced tea
Sour Cream-Lemon Pie

Pastry for single-crust pie (9 inches)
1 cup sugar
3 tablespoons plus 1-1/2 teaspoons cornstarch
1 cup milk
1/2 cup lemon juice
1 tablespoon grated lemon peel
3 egg yolks, lightly beaten
1/4 cup butter, cubed
1 cup (8 ounces) sour cream
1 cup heavy whipping cream, whipped

Directions

Roll out pastry to fit a 9-in. pie plate. Transfer to pie plate; trim to 1/2 in. beyond edge of plate. Flute edges. Line unpricked pastry with a double thickness of heavy-duty foil. Bake at 450° for 8 minutes. Remove foil; bake 5-7 minutes longer or until golden brown. Cool on a wire rack.
In a large heavy saucepan, combine sugar and cornstarch. Gradually stir in milk and lemon juice; add egg yolks and lemon peel. Cook and stir over medium heat until thickened. Stir in butter and cool to room temperature. Stir in sour cream and pour filling into pie shell. Top with whipped cream. Store in the refrigerator. Yield: 8 servings.

Strawberry Parfait Pie

Well it's officially summer here in Oklahoma, and this week it got pretty hot, I say when it's over 90 it's too hot. Nothing like wet water sports to cool off, sprinkler playing, swimming, boating, fishing and getting in the water to fish and watering the garden and getting soaked in the process, yes it's the only way to water when it's hot and humid.
Then when it's dinner time what better way to cool off with a sweet treat, just a small slice??
Fresh cool and sweet strawberry, YUM
Strawberry Parfait Pie

What You Need!
1-3/4 cups boiling water
1 pkg.  (3 oz.) JELL-O Strawberry Flavor Gelatin
1 pkg. (3.4 oz.) JELL-O Vanilla Flavor Instant Pudding
1-1/2 cups  thawed COOL WHIP Whipped Topping, divided
1 HONEY MAID Graham Pie Crust (6 oz.)
1-1/2 cups  quartered fresh strawberries

Make It!
ADD boiling water to gelatin mix in large bowl; stir with whisk 2 min. until completely dissolved. Stir in dry pudding mix until well blended.

STIR in 1 cup COOL WHIP; pour into crust.

REFRIGERATE 3 hours or until set. Top with strawberries and remaining COOL WHIP just before serving.
Kraft Kitchens Tips
Substitute
Prepare using another flavor of JELL-O Gelatin, such as Orange or Raspberry

Crispy Cheddar Chicken

Stop frying chicken and bake it, better for you and less work

Crispy Cheddar Chicken

lbs chicken tenders or 4 large chicken breasts
2 sleeves Ritz crackers
1/4 teaspoons salt
1/8 teaspoon pepper
1/2 cup whole milk
3 cups cheddar cheese, grated
1 teaspoon dried parsley

Sauce:
1 10 ounce can cream of chicken soup
2 tablespoon sour cream
2 tablespoon butter

Crush crackers. If using chicken breasts and not tenders, cut each chicken breast into 3 large pieces. Pour the milk, cheese and cracker crumbs into 3 separate small pans. Toss the salt and pepper into the cracker crumbs and stir the mixture around to combine. Dip each piece of chicken into the milk and then the cheese. Press the cheese into the chicken with your fingers. Then press the cheesy coated chicken into the cracker crumbs and press it in.

Spray a 9×13 pan with cooking spray and lay the chicken inside the pan. Sprinkle the dried parsley over the chicken. Cover the pan with tin foil and bake at 400 degrees for 35 minutes. Remove the tin foil, bake for an additional 10-15 minutes, or until the edges of the chicken are golden brown and crispy.

In a medium sized sauce pan combine the cream of chicken soup, sour cream and butter with a whisk. Stir it over medium high heat until the sauce is nice and hot. Serve over the chicken

Thursday, June 27, 2013

Pecan Pie Cobbler

Pecan Pie Cobbler (Recipe from Pillsbury)

Pecan Pie Cobbler
1 Box refrigerated pie crusts, softened as directed on box
2 1/2 cups light corn syrup
... 2 1/2 cups packed brown sugar
1/2 cup butter, melted
4 1/2 teaspoons vanilla
6 eggs, slightly beaten
2 cups coarsely chopped pecans
Butter-flavor cooking spray
2 cups pecan halves
Vanilla ice cream, if desired
1. Heat oven to 425°F. Grease 13x9-inch (3-quart) glass baking dish with shortening or cooking spray. Remove 1 pie crust from pouch; unroll on work surface. Roll into 13x9-inch rectangle. Place crust in dish; trim edges to fit.
2. In large bowl, stir corn syrup, brown sugar, butter, vanilla and eggs with wire whisk. Stir in chopped pecans. Spoon half of filling into crust-lined dish. Remove second pie crust from pouch; unroll on work surface. Roll into 13x9-inch rectangle. Place crust over filling; trim edges to fit. Spray crust with butter-flavor cooking spray.
3. Bake 14 to 16 minutes or until browned. Reduce oven temperature to 350°F. Carefully spoon remaining filling over baked pastry; arrange pecan halves on top in decorative fashion. Bake 30 minutes longer or until set. Cool 20 minutes on cooling rack. Serve warm with vanilla ice cream.

CHOCOLATE EXPLOSION CAKE

CHOCOLATE EXPLOSION CAKE

Nonstick cooking spray
1 cup shredded sweetened coconut
1 cup chopped walnuts or pecans
1 package German chocolate cake mix
10 bite-size coconut candy bars, chopped, such as Almond Joy
One 8-ounce package cream cheese, at room temperature
1/2 cup (1 stick butter), at room temperature
2 cups confectioners' sugar

Chocolate Pecan Glaze, recipe follows...



Preheat the oven to 350 degrees F. Spray a 13-by-9-by-2-inch pan with nonstick spray.

Mix the coconut and nuts and spread them evenly in the pan. Prepare the cake mix as directed on the box, but use 4 eggs instead of 3...and use MILK in place of water, and add 1 tsp. vanilla. Stir in the chopped candy bars. Pour the batter over the coconut and nuts. Combine the cream cheese, butter and sugar. Randomly drop tablespoons of this mixture on top of the batter; do not spread them.


Bake until the sides of the cake pull away from the pan, 40 to 50 minutes. Pour the warm Chocolate Pecan Glaze over the cake. Slice and enjoy.


Chocolate Pecan Glaze:
1/2 cup (1 stick butter)
1/4 cup milk (more if a thinner consistency is desired)
2 tablespoons cocoa powder
1 teaspoon vanilla extract
1 1/2 to 2 cups confectioners' sugar
1 cup pecans, chopped


In a saucepan over medium-high heat, combine the butter, milk, cocoa powder and vanilla extract. Once the butter is melted, remove from the heat. Add the sugar and stir until smooth. Stir in the pecans.

Peanut Butter Brownie Trifle

Peanut Butter Brownie Trifle
(slightly adapted from Taste of Home)

1 fudge brownie mix (13-inch x 9-inch pan size)2 packages (13 ounces each) miniature peanut butter cups
4 cups cold 2% milk
2 packages (5.1 ounces each) instant vanilla pudding mix
1 cup creamy peanut butter
4 teaspoons vanilla extract
2 cartons (8 ounces each) frozen whipped topping, thawed

Prepare brownie batter according to package directions. Bake in a greased 13-in. x 9-in. baking pan at 350° for 20-25 minutes or until a toothpick inserted near the center comes out with moist crumbs (do not overbake). Cool on a wire rack; cut into 3/4-in. pieces. Cut peanut butter cups in half; set aside 1/3 cup for garnish. In a large bowl, whisk milk and pudding mixes for 2 minutes (mixture will be thick). Add peanut butter and vanilla; mix well. Fold in 1-1/2 cartons whipped topping. Place a third of the brownies in a 5-qt. glass bowl; top with a third of the remaining peanut butter cups. Spoon a third of the pudding mixture over the top. Repeat layers twice. Cover with remaining whipped topping; garnish with reserved peanut butter cups. Refrigerate until chilled.

Crockpot Orange Chicken

Crockpot Orange Chicken

Ingredients:
2 large carrots, peeled and sliced about 1/2-inch thick
2 large red or green bell peppers, cut into 1/2-inch chunks
3 cloves garlic, finely minced
4 boneless skinless chicken breasts
2 tsp. ground ginger
1 tsp. salt
1/2 tsp. pepper
8 ounces orange juice concentrate
2 cups Mandarin orange segments or fresh orange segments
2 Green onions, chopped
hot cooked rice
Directions:
Put carrots, peppers, garlic, then the chicken, ginger, salt, pepper & frozen orange juice in Crockpot. Cover and cook on LOW 4 to 6 hours. Serve chicken on hot cooked rice on platter. Top with orange segments and green onions. Serve chicken liquid in gravy boat, if desired.
Crockpot Orange Chicken

Ingredients:
2 large carrots, peeled and sliced about 1/2-inch thick
2 large red or green bell peppers, cut into 1/2-inch chunks
3 cloves garlic, finely minced
4 boneless skinless chicken breasts
2 tsp. ground ginger
1 tsp. salt
1/2 tsp. pepper
8 ounces orange juice concentrate
2 cups Mandarin orange segments or fresh orange segments
2 Green onions, chopped
hot cooked rice
Directions:
Put carrots, peppers, garlic, then the chicken, ginger, salt, pepper & frozen orange juice in Crockpot. Cover and cook on LOW 4 to 6 hours. Serve chicken on hot cooked rice on platter. Top with orange segments and green onions. Serve chicken liquid in gravy boat, if desired.

kimchi and fried rice

Kimchi and Shrimp Fried Rice

5.0
A good way to use up leftover kimchi and steamed rice is in this fried rice dish. The kimchi adds crunch and spice; include some sautéed shrimp and you’ve got a complete dinner in just one pan.
What to buy: Try your hand at homemade kimchi with CHOW’s recipe, or you can purchase kimchi at many grocery stores.
Korean chile paste or kochujang is found in jars or small plastic tubs in Korean markets or online. Store it in the refrigerator and add spoonfuls to soups, marinades, and salad dressings for a spicy kick
INGREDIENTS
  • 2 tablespoons vegetable oil
  • 8 ounces medium shrimp, peeled, deveined, and cut into 1/2-inch pieces
  • Kosher salt
  • Freshly ground black pepper
  • 1 1/4 cups Napa Cabbage Kimchi, drained and coarsely chopped
  • 1 teaspoon Korean chile paste
  • 4 cups steamed white or brown rice, chilled
  • 1 tablespoon fish sauce
  • 1 tablespoon soy sauce
  • 2 large eggs, lightly beaten
  • 2 teaspoons freshly squeezed lime juice, plus more as needed
  • 1/4 teaspoon toasted sesame oil
  • 2 medium scallions, minced (white and light green parts only)
  • 1 medium lime, cut into 6 wedges, for serving
INSTRUCTIONS
  1. Heat 1 tablespoon of the oil in a large nonstick frying pan or wok over medium-high heat until shimmering. Meanwhile, pat the shrimp dry with paper towels. Add the shrimp to the pan, season with salt and pepper, and cook, stirring occasionally, until pink and just cooked through, about 2 minutes. Remove to a plate; set aside.
  2. Add the remaining tablespoon of oil to the pan and heat until shimmering. Add the kimchi and chile paste and stir-fry until fragrant and heated through, about 1 minute. Add the rice, fish sauce, and soy sauce and season with salt. Cook, stirring constantly, until the mixture is heated through, about 3 to 4 minutes.
  3. Push the rice mixture to one side of the pan, add the eggs, and cook, stirring occasionally with a rubber spatula, until almost set, about 2 minutes. Season the eggs with salt and pepper. Remove the pan from heat, fold the eggs into the rice mixture, add the reserved shrimp, measured lime juice, and sesame oil, and stir to combine. Taste and season with more salt and lime juice as needed. Sprinkle with the scallions and serve immediately with the lime wedges.

SLOW-COOKER SALSA CHICKEN

SLOW-COOKER SALSA CHICKEN!

Ingredients
2 lbs. (32 oz.) chicken breasts, boneless and skinless
1 cup salsa, homemade or purchased
1 cup petite diced canned tomatoes (choose low-sodium)
2 tbsp. taco seasoning
1 cup onions, diced fine
1/2 cup celery diced fine
1/2 cup carrots, shredded
3 tbsp. sour cream, reduced fat
Directions
Place the chicken in a slow cooker. Sprinkle the taco seasoning over the meat then layer the vegetables and salsa on top. Pour a half cup water over the mixture, set on low and cook for 6-8 hours. The meat is cooked when it shreds or reaches an internal temperature of 165°F. When ready to serve, break up the chicken with two forks then stir in the sour cream.
Makes eight 1 cup servings.
Nutrition Info: Calories: 164.9; Fat: 2.5g; Carbohydrates: 7.3g; Protein: 27.6g

Squash Croquettes



Looking for a simple side dish to use garden-fresh yellow squash? Try this recipe for breaded fried squash.











What you Need:
2 cups yellow squash, finely chopped
1 cup onion, finely chopped
1 egg, beaten
1 teaspoon salt
1 teaspoon pepper
½ cup plus 1 tablespoon all-purpose flour
vegetable oil
fresh chives (optional)

How to Make these:
In a large bowl, combine squash, onion, egg, salt and pepper. Mix well. Stir in flour. In a skillet, heat ½-inch oil over medium-high heat. Drop batter by tablespoonfuls into oil.
Cook about 3 minutes per side or until golden brown, turning once.
Drain croquettes on paper towels.


Original recipe was sent to me by a friend and I found it here later:  http://farmflavor.com/squash-croquettes.Thanks Jessy Yancey

Wednesday, June 26, 2013

Pepperjack Meatloaf Recipe

Pepperjack Meatloaf Recipe


www.facebook.com/groups/TeamSkinny01
Ingredients
1 egg
1/4 cup chopped onion
1/2 to 1 teaspoon salt
1/2 teaspoon pepper
1/2 c crushed and seasoned pork rinds
1-1/2 pounds lean ground beef (90% lean)
1 cup (4 ounces) pepper Jack cheese, divided
1 cup salsa, optional

Directions
In a large bowl, combine the egg, seasoned pork rinds , onion, salt and pepper. Crumble beef over mixture and mix well. Press half of the beef mixture onto the bottom and halfway up the sides of a greased 8-in. x 4-in. loaf pan. Sprinkle 3/4 cup cheese over meat to within 1/2 in. of sides. Pat remaining beef mixture over cheese.
Bake, uncovered, at 350° for 50-55 minutes or until meat is no longer pink and a meat thermometer reads 160°. Sprinkle with remaining cheese. Bake 5 minutes longer or until cheese is melted. Let stand for 10 minutes before slicing. Serve with salsa if desired. Makes 6 servings.

Crock-Pot Chicken Teriyaki

Crock-Pot Chicken Teriyaki

Ingredients
1 lbs chicken, diced
1 cup chicken broth
½ cup teriyaki sauce
⅓ cup brown sugar
3 garlic cloves, minced
Directions

1. Combine chicken broth, teriyaki sauce, brown sugar and garlic cloves in large bowl.

2. Add chicken to sauce, and toss to combine.

3. Pour chicken mixture into crock-pot.

4. Cook on low 4-6 hours, or until chicken is cooked through.

5. Serve over hot cooked rice and spoon extra sauce if desired.

Turtle cheesecake bars



Cheesecake Filling
24 oz cream cheese, softened
1/4 cup full-fat Greek yogurt or sour cream
3/4 cup sugar
1 tablespoon vanilla
3 large eggs
1 cup semi-sweet chocolate chips

Toppings
1 cup coarsely chopped pecans, toasted
1 11-oz bag caramel candy, unwrapped
1 cup semi-sweet chocolate chips
6 tablespoons milk, divided

  • Preheat oven to 300 degrees.
  • Line a 13x9 pan with parchment paper, so that parchment extends over long side of pan.
  • In a bowl, mix crust ingredients together with a fork; press mixture onto bottom of prepared pan. 
  • Bake crust for 20 minutes; while crust bakes, prepare filling.
  • Cream together cream cheese, yogurt or sour cream, sugar and vanilla.
  • Beat in eggs, one at a time.
  • After crust bakes, remove from oven and immediately sprinkle on 1 cup of semi-sweet chocolate chips.
  • Pour filling over chocolate chips and return to oven; bake for 50 minutes. 
  • Allow cheesecake to cool for about hour, then place in refrigerator to chill overnight.
  • When ready to serve, remove cheesecake from pan using parchment paper and place on serving platter, then prepare toppings:
  • Toast pecans in oven for 10 minutes at 350 degrees.
  • Unwrap caramels and place in a microwave safe bowl, along with 4 tablespoons milk.  
  • Microwave in 30 second intervals until caramels have melted and sauce is smooth.
  • Pour caramel sauce over cheesecake and immediately sprinkle on toaste and chopped pecans.
  • Place chocolate chips in a microwave safe bowl, along with 2 tablespoons milk, and microwave in 30 second intervals, about 2 minutes total. 
  • Stir until smooth and drizzle over caramel-pecan topping.
  • Allow chocolate to set before serving.

Tuesday, June 25, 2013

Potato Salads-which one do you like

SO Many Potato Salads to try

Old Fashioned Potato Salad

Original recipe makes 8 servings
 5 potatoes
 3 eggs
 1 cup chopped celery
 1/2 cup chopped onion
 1/2 cup sweet pickle relish
 1/4 teaspoon garlic salt
 1/4 teaspoon celery salt
 1 tablespoon prepared mustard
 ground black pepper to taste
 1/4 cup mayonnaise
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Directions

Bring a large pot of salted water to a boil. Add potatoes and cook until tender but still firm, about 15 minutes. Drain, cool, peel and chop.
Place eggs in a saucepan and cover with cold water. Bring water to a boil; cover, remove from heat, and let eggs stand in hot water for 10 to 12 minutes. Remove from hot water, cool, peel and chop.
In a large bowl, combine the potatoes, eggs, celery, onion, relish, garlic salt, celery salt, mustard, pepper and mayonnaise. Mix together well and refrigerate until chilled.

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Best Potato Salad

Ingredients
Original recipe makes 12 servings
 6 eggs
 10 red potatoes
 1 cup mayonnaise
 1/2 cup ranch dressing
 1/3 cup dill pickle relish
 2 tablespoons prepared yellow mustard
 1 1/2 teaspoons salt
 1/4 teaspoon ground black pepper
 1/8 teaspoon paprika
 1/8 teaspoon celery seed
 1 onion, chopped
 1/4 cup pepperoncini (optional)
 1/4 cup sliced black olives (optional)

Directions

Place the eggs into a saucepan in a single layer and fill with water to cover the eggs by 1 inch. Cover the saucepan and bring the water to a boil over high heat. Remove from the heat and let the eggs stand in the hot water for 15 minutes. Pour out the hot water; cool the eggs under cold running water in the sink. Peel and chop the cooled eggs.
Place the potatoes into a large pot and cover with water. Bring to a boil over high heat, then reduce heat to medium-low, cover, and simmer until tender, 15 to 20 minutes. Drain and refrigerate until cold. Peel and cube once cold.
Stir together the mayonnaise, ranch dressing, relish, mustard, salt, pepper, paprika, and celery seed in a mixing bowl. Add the eggs, potatoes, onion, pepperoncini, and olives; stir until evenly mixed. Cover and refrigerate at least 2 hours before serving
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Red Skinned Potato Salad

Original recipe makes 12 servings
 2 pounds clean, scrubbed new red potatoes
 6 eggs
 1 pound bacon
 1 onion, finely chopped
 1 stalk celery, finely chopped
 2 cups mayonnaise
 salt and pepper to taste
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Directions

Bring a large pot of salted water to a boil. Add potatoes and cook until tender but still firm, about 15 minutes. Drain and set in the refrigerator to cool.
Place eggs in a saucepan and cover with cold water. Bring water to a boil and immediately remove from heat. Cover and let eggs stand in hot water for 10 to 12 minutes. Remove from hot water, cool, peel and chop.
Place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Drain, crumble and set aside.
Chop the cooled potatoes, leaving skin on. Add to a large bowl, along with the eggs, bacon, onion and celery. Add mayonnaise, salt and pepper to taste. Chill for an hour before serving.

Varieties of Twice Baked Potatoes-Take Your Pick

We need potatoes in our life, I was told not to eat them so I stopped for about a year and nothing different in my health without them, so Welcome Potatoes Back into My life and I like them fully loaded.
Take your pick how you  make them.

Ultimate Twice Baked Potatoes

Ready In: 1 Hour 30 Minutes

Servings: 8

"Take baked potatoes to the ultimate level of creamy, cheesy, buttery goodness. Then top with bacon. Mmm bacon!"

Ingredients:
4 large baking potatoes

8 slices bacon

1 cup sour cream

1/2 cup milk

4 tablespoons butter

1/2 teaspoon salt

1/2 teaspoon pepper

1 cup shredded Cheddar cheese, divided

8 green onions, sliced, divided
Directions:

1.Preheat oven to 350 degrees F (175 degrees C).

2.Bake potatoes in preheated oven for 1 hour.

3.Meanwhile, place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Drain, crumble and set aside.

4.When potatoes are done allow them to cool for 10 minutes. Slice potatoes in half lengthwise and scoop the flesh into a large bowl; save skins. To the potato flesh add sour cream, milk, butter, salt, pepper, 1/2 cup cheese and 1/2 the green onions. Mix with a hand mixer until well blended and creamy. Spoon the mixture into the potato skins. Top each with remaining cheese, green onions and bacon.

5.Bake for another 15 minutes.
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Twice Baked Potatoes

8 baking potatoes
1 cup Creamy Bacon or creamy Italian Dressing
1/2 cup Sour Cream
1/4 cup fresh chopped chives
1 lb. cheddar cheese
1 cup frozen chopped broccoli

Bake potatoes at 400° degrees for 1 hour. Slice off tops of potatoes;
scoop out centers, leaving 1/8-inch shells. Mash potatoes. Add dressing,
sour cream, chives and broccoli; beat until fluffy. Spoon into shells;
top each potato with 2 oz. cheese. Bake at 350° degrees for 20
minutes.

"I made these up years ago and have been making them ever since. They are always a big hit. These potatoes make a wonderful side dish for any meal and are terrific heated up the next day for lunch."
Ingredients
4 large baking potatoes
8 slices bacon
1 cup sour cream
1/2 cup milk
4 tablespoons butter
1/2 teaspoon salt
1/2 teaspoon pepper
1 cup shredded Cheddar cheese, divided
8 green onions, sliced, divided
Directions
1.Preheat oven to 350 degrees F (175 degrees C).
2.Bake potatoes in preheated oven for 1 hour.
3.Meanwhile, place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Drain, crumble and set aside.
4.When potatoes are done allow them to cool for 10 minutes. Slice potatoes in half lengthwise and scoop the flesh into a large bowl; save skins. To the potato flesh add sour cream, milk, butter, salt, pepper, 1/2 cup cheese and 1/2 the green onions. Mix with a hand mixer until well blended and creamy. Spoon the mixture into the potato skins. Top each with remaining cheese, green onions and bacon.
5.Bake for another 15 minutes.
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Twice Baked Potatoes

I like my potatoes loaded and tasty
Ingredients
3 large baking potatoes
1/2 cup fat-free reduced-sodium chicken broth
1 cup Shredded Sharp Cheddar Cheese, divided
1/3 cup thin green onion slices
1/4 cup Light Sour Cream
1 teaspoon Dijon Mustard
1/4 teaspoon paprika

Directions
Heat oven to 400 degrees F.

Pierce potatoes in several places with tip of sharp knife. Bake 1 to 1-1/4 hours or until tender. Immediately cut potatoes lengthwise in half; scoop out centers, leaving 1/4-inch-thick shells.

Beat potato pulp, broth, 1/2 cup cheese, onions, sour cream and mustard with mixer until well blended. Spoon into shells; top with remaining cheese and paprika.

Bake 20 minutes or until heated through.

Makes 6 Servings
based on half a potato per serving
Cooking Time: 90 Minutes
Recipes Makes: 6 Servings
Calories: 88
Carbs: 17 Grams
Fat: 1 Grams
Protein: 3 Grams