Wednesday, June 24, 2009
coming soon...
Don't worry, I'm still alive. We have had a busy couple of weeks and are getting things ready to move so I haven't really tried anything new. We've tried to make things as easy as possible as we have both been super tired and now Michael is sick as well. No fun. I have a lot of new recipes that I am dying to try. (Is that how you spell 'dying'?) So coming soon...more yummy recipes.
Sunday, June 14, 2009
CRISPY RANCH CHICKEN
This is probably one of the quickest, easiest, and yummiest things I have made. I got this recipe from Utah's Fox news channel. They always have the best recipes and they are always different and interesting. For Utah's Fox 13 recipe archive go here . This recipe is from June 5th. Hope you like it!
Ingredients:
2 cups semi crushed rice krispies
1/2 cup grated parmesan cheese
1 envelope ranch salad dressing mix
2 eggs, beaten
8 skinless, boneless chicken thighs or 5-6 chicken breasts
1/4 c melted butter
Directions:
Preheat oven to 350 degrees. Combine rice krispies, parmesan cheese and ranch dressing in a large bowl. Stir together. Dip chicken into beaten eggs and then coat evenly in cereal mixture. Arrange chicken pieces on a well greased baking dish. Sprinkle remaining cereal mixture on top. Drizzle melted butter over chicken and bake until golden brown for about 25 minutes at 350 degrees. Serve hot.
Ingredients:
2 cups semi crushed rice krispies
1/2 cup grated parmesan cheese
1 envelope ranch salad dressing mix
2 eggs, beaten
8 skinless, boneless chicken thighs or 5-6 chicken breasts
1/4 c melted butter
Directions:
Preheat oven to 350 degrees. Combine rice krispies, parmesan cheese and ranch dressing in a large bowl. Stir together. Dip chicken into beaten eggs and then coat evenly in cereal mixture. Arrange chicken pieces on a well greased baking dish. Sprinkle remaining cereal mixture on top. Drizzle melted butter over chicken and bake until golden brown for about 25 minutes at 350 degrees. Serve hot.
Friday, June 5, 2009
A few of my favorite (food) things
Newman's Own Low Fat Sesame Ginger DressingI love this dressing. I use it in stir-fry all the time and on rice. It's really good on salads too. And it's pretty low in fat.
Not the best tasting stuff but it gives me energy and as far as I know helps with keeping the cold away. And it's safe to take when you're pregnant. Thanks to a friend I take one of these packets almost every day.
This is just one of my favorite snacks and it gives me my sweet fix. I love the apple turnover flavor.
Thank you people of Chile for giving me this amazing food at almost every meal. Yes I even would eat it for breakfast on toast, and sometimes still do. Avocado rocks!
More to come later.
What are your favorite food things?
Wednesday, June 3, 2009
GROUND BEEF WELLINGTON
This recipe was given to me by my friend Brittany. She got it from allrecipes.com. I was also pleasantly surprised by this recipe. It turned out really good and was pretty easy. My husband didn't think he would like it but ended up loving it. I've added my variation and tips at the end of the recipe. I didn't follow this exactly. I like that I can actually feel comfortable doing my own thing with a recipe. Good feeling.
Ingredients:
3/4 cup chopped fresh mushrooms
1 Tablespoon and 1 1/2 teaspoon butter
1 Tablespoon all purpose flour
1/4 teaspoon pepper- divided
3/4 cup half and half or cream of mushroom soup
1 1/2 egg yolk
3 Tablespoons finely chopped onion
1/4 teaspoon salt
3/4 pound ground beef
1 1/2 packages of crescent rolls or pastry roll
1 1/2 t dried parsley flakes
Directions:
In a saucepan, saute mushrooms in butter until softened. Stir in flour and 1/8 teaspoon pepper until blended. Gradually add the cream or soup. Bring to a boil; cook and stir for 2 minutes or until thickened. Remove and set aside. In a bowl, combine egg yolk, onion, 2 Tablespoons of the mushroom sauce, salt and remaining pepper. Crumble beef into mixture and mix well. Roll meat mixture up into the pastry roll or crescent rolls. Should make approximately 4 small loaves. Bake at 350 degrees for 24-28 minutes. They should turn a slightly dark,golden brown. I cut them in half to make sure the meat was finished cooking. Warm remaining mushroom sauce and add parsley flakes. Serve sauce over Wellington's.
My variation/tips:
*I used a 1 full cup of mushrooms.
*I used a whole can of cream of mushroom soup and it was super thick. I added about 1/2 can of water. You could probably use milk also.
*I used a full pound of ground beef.
*I used 2 egg yolks.
*I used 2 teaspoons of dried parsley flakes.
*For the dough I used Pillsbury recipe creations (crescent). It comes in a skinny can and is a full sheet of dough. I used two of these. I split the beef mixture in half and spooned it on the sheet and rolled it up. I cut that in half and pinched both ends to make sure it was sealed tightly. After doing this with both dough sheets I had 4 loaves.
*After they were done I cut all 4 loaves in half and served that way.
Ingredients:
3/4 cup chopped fresh mushrooms
1 Tablespoon and 1 1/2 teaspoon butter
1 Tablespoon all purpose flour
1/4 teaspoon pepper- divided
3/4 cup half and half or cream of mushroom soup
1 1/2 egg yolk
3 Tablespoons finely chopped onion
1/4 teaspoon salt
3/4 pound ground beef
1 1/2 packages of crescent rolls or pastry roll
1 1/2 t dried parsley flakes
Directions:
In a saucepan, saute mushrooms in butter until softened. Stir in flour and 1/8 teaspoon pepper until blended. Gradually add the cream or soup. Bring to a boil; cook and stir for 2 minutes or until thickened. Remove and set aside. In a bowl, combine egg yolk, onion, 2 Tablespoons of the mushroom sauce, salt and remaining pepper. Crumble beef into mixture and mix well. Roll meat mixture up into the pastry roll or crescent rolls. Should make approximately 4 small loaves. Bake at 350 degrees for 24-28 minutes. They should turn a slightly dark,golden brown. I cut them in half to make sure the meat was finished cooking. Warm remaining mushroom sauce and add parsley flakes. Serve sauce over Wellington's.
My variation/tips:
*I used a 1 full cup of mushrooms.
*I used a whole can of cream of mushroom soup and it was super thick. I added about 1/2 can of water. You could probably use milk also.
*I used a full pound of ground beef.
*I used 2 egg yolks.
*I used 2 teaspoons of dried parsley flakes.
*For the dough I used Pillsbury recipe creations (crescent). It comes in a skinny can and is a full sheet of dough. I used two of these. I split the beef mixture in half and spooned it on the sheet and rolled it up. I cut that in half and pinched both ends to make sure it was sealed tightly. After doing this with both dough sheets I had 4 loaves.
*After they were done I cut all 4 loaves in half and served that way.
Monday, June 1, 2009
MUFFIN ROLLS
Okay, so I don't really know the name of these rolls. Some friends in our ward invited us over for dinner and had these and said they were so easy and fast to make. They are also pretty good. I call them muffin rolls because I cooked them in a muffin pan. I guess you could cook them on a normal cookie sheet. They are very soft and I love that. They also have a muffiny texture to them. So if you don't want to take time to let dough rise and want a different kind of roll, this is the recipe you want.
Ingredients:
2 C self-rising flour
2 T sugar
1 C milk
4 heaping T mayo
Directions:
Preheat oven to 375 degrees. Grease 12 count muffin pan, set aside. Combine all ingredients together, mixing well. Dough will be sticky. Spoon dough in muffin pan, filling each one 1/2 - 3/4 of the way full. Bake in oven for about 8 minutes or until bottom half of muffin is a light brown. I actually poked a toothpick in the middle to see if the dough was all the way done. You can brush butter on the top to keep them moist. These rolls should be pretty soft when finished.
* I did not have self-rising flour. But here is how you can make your own self rising flour:
For every cup of self-rising flour the recipe calls for, use:
1 C All purpose flour
1 1/2 tsp baking powder
1/2 tsp salt
Ingredients:
2 C self-rising flour
2 T sugar
1 C milk
4 heaping T mayo
Directions:
Preheat oven to 375 degrees. Grease 12 count muffin pan, set aside. Combine all ingredients together, mixing well. Dough will be sticky. Spoon dough in muffin pan, filling each one 1/2 - 3/4 of the way full. Bake in oven for about 8 minutes or until bottom half of muffin is a light brown. I actually poked a toothpick in the middle to see if the dough was all the way done. You can brush butter on the top to keep them moist. These rolls should be pretty soft when finished.
* I did not have self-rising flour. But here is how you can make your own self rising flour:
For every cup of self-rising flour the recipe calls for, use:
1 C All purpose flour
1 1/2 tsp baking powder
1/2 tsp salt
SWEET AND SOUR CHICKEN
This recipe was given to me by my sister-in-law Nina. She got it from her friend Jill. Thanks Nina and Jill because this is so good. It's really not that hard and just takes time. I'm sure after a while a person could get really fast at this. It is messy to make but very worth it.
Ingredients:
4 large boneless, skinless chicken breasts
white flour
4-5 eggs (may need more if you want to use more chicken)
any kind of cooking oil
Sauce Ingredients:
1 C sugar
1/2 C white vinegar
4 T ketchup
2 T soy sauce
2 tsp salt (it calls for this but I suggest not using it, soy sauce has PLENTY of salt)
Directions:
Mix the sauce beforehand and put to the side. Preheat oven to 350 degrees. In two separate bowls, put flour and eggs. I usually start out with three eggs in a bowl and then add more as I need them. Whisk the eggs and put the bowls to the side. Cut the chicken into bite size pieces. Put oil in frying pan and put on the burner at a little higher than medium heat. Wait until pan heats up. Grab a handful of chicken pieces and put them in the flour. Make sure the chicken is completely coated, then put it in the egg. Carefully put the pieces in the pan, the oil will splatter more if you drop it in. Using the not eggy hand, turn and cook the chicken pieces until golden brown. Put in a glass baking pan and keep doing that until all the chicken is browned. Now mix the sauce again because the sugar will have settled and pour over the chicken. Bake, uncovered, in the oven for 25-30 minutes, stirring halfway through baking. Serve with rice and vegetables.
* I used 5 chicken breasts and used a 9 x 13 glass baking pan. It was the perfect size.
Ingredients:
4 large boneless, skinless chicken breasts
white flour
4-5 eggs (may need more if you want to use more chicken)
any kind of cooking oil
Sauce Ingredients:
1 C sugar
1/2 C white vinegar
4 T ketchup
2 T soy sauce
2 tsp salt (it calls for this but I suggest not using it, soy sauce has PLENTY of salt)
Directions:
Mix the sauce beforehand and put to the side. Preheat oven to 350 degrees. In two separate bowls, put flour and eggs. I usually start out with three eggs in a bowl and then add more as I need them. Whisk the eggs and put the bowls to the side. Cut the chicken into bite size pieces. Put oil in frying pan and put on the burner at a little higher than medium heat. Wait until pan heats up. Grab a handful of chicken pieces and put them in the flour. Make sure the chicken is completely coated, then put it in the egg. Carefully put the pieces in the pan, the oil will splatter more if you drop it in. Using the not eggy hand, turn and cook the chicken pieces until golden brown. Put in a glass baking pan and keep doing that until all the chicken is browned. Now mix the sauce again because the sugar will have settled and pour over the chicken. Bake, uncovered, in the oven for 25-30 minutes, stirring halfway through baking. Serve with rice and vegetables.
* I used 5 chicken breasts and used a 9 x 13 glass baking pan. It was the perfect size.
thanks
Just wanted to say thank you Brittany for your email. That's exactly what I wanted. I'm looking forward to trying the stuffed chicken breasts and ground beef wellington and I'll post them here soon.
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