Saturday Stirrings - West Coast Chicken March 8, 2008

 

West Coast Chicken

4 large boneless, skinless chicken breast halves (about 1 pound)

1/4 cup sun-dried tomatoes packed in oil, well drained

1/4 cup packed fresh basil leaves

1 clove garlic, minced

1 tablespoon olive oil

1/4 teaspoon freshly ground pepper

1/4 teaspoon paprika

1 slice of whole wheat bread, crumbled to make soft crumbs

Pre-heat the oven to 425 degrees.  Prepare a shallow baking dish with olive oil-flavored nonstick pan spray.  Pound the chicken breasts to 1/4 inch thickness.  Combine the tomatoes, basil, and garlic in a small bowl.  Spread the tomato mizture evenly over the chicken breasts; froll up and place seam side down in the prepared baking dish.  Combine the oil, pepper, and paprika in a small bowl; brush evenly over the chicken rolls.  Sprinkle with the bread crumbs.  Press the crumbs onto the chicken rolls so they adhere.  Bake 15 minutes, or until the chicken is tender and the crumbs browned. 

This recipe is from The New Family Cookbook for People with Diabetes. 

Head over to It Coulda Been Worse for more great recipes!

Tasty Thursday - Banana Cookies March 6, 2008

I found this recipe on the Simply Recipes Blog when I had a few bananas on hand that we weren’t going to get eaten in time and decided to try it out.  We all really liked it.  I’m planning on making another batch to share at work. 

Banana Cookies

1/2 cup (1 stick) unsalted butter, room temperature

1 cup of sugar 

1 egg, room temperature

1 cup of mashed bananas (about 2 1/2 large or 3 medium bananas)

1 teaspoon of baking soda

2 cups of flour

pinch of salt

1/2 teaspoon ground cinnamon

1/2 teaspoon ground mace or nutmeg

1/2 teaspoon ground cloves

1 cup pecans (walnuts or chocolate chips are fine alternatives

Pre-heat the oven to 350 degrees.  Cream the butter and sugar together until light and fluffy.  Add the egg and continue to beat until the mixture is light and fluffy.  Mix the mashed bananas and baking soda in a bowl and let sit for 2 minutes.  The baking soda will react with the acid in the bananas which in turn will give the cookies their lift and rise.  Mix the banana mixture into the butter mixture.  Mix together the flour, salt, and spices and sift into the butter and banana mixture and mix until just combined.  Fold into the batter the pecans or chocolate chips if using. Drop in dollops on the parchment paper-lined baking sheet.  Bake for 11 - 13 minutes or until nicely golden brown.  Let cool on wire racks.  Makes about 30 cookies.

Notes:

When I made these, I left out the salt and soda since I used self-rising flour.  I also substituted splenda for the sugar.  Since I didn’t have either nutmeg or cloves on hand.  I simply used 3/4 teaspoon of cinnamon and 3/4 teaspoon of all spice for the cinnamon, nutmeg and cloves.  I also used chocolate chips since I don’t cook with nuts due to a suspected allergy on my part.  I also made them a little bigger than the recipe calls for since I used my scoop to put them on the cookie sheet, which made them need to bake a little longer.  As long as you keep an eye on them, you’ll be fine. 

Head over to The Pumpkin Patch for more great recipes!

Tasty Thursday - Oatmeal Cookies August 9, 2007

Oatmeal Cookies

1 cup flour (self-rising)

1 teaspoon cinnamon

3/4 cup shortning

 1 1/3 cup packed brown sugar

2 eggs

1 teaspoon vanilla

2 cups oatmeal

Combine everything except oatmeal and mix well.  Mix in oatmeal.  Drop by spoonfuls onto a greased cookie sheet.  Bake at 350 degrees for 10-12 minutes.

This is such a yummy recipe.  I think my mom got it off the back of a Quaker Oats box when I was little.  You can add in raisins and nuts if you want, but trust me, it’s great the way it is.

 Head over to The Pumpkin Patch for more Tasty Thursday recipes. 

Tasty Thursday - Seasoned Oven Fries May 31, 2007

I don’t have any “grilling” recipes since we don’t have a grill, but I figure that fries goes right along with barbequed hamburgers.  So here goes! 

Seasoned Oven Fries

Some form of french fries/potatoes - I’ve used everything from store brand crinkle cut fries to potato wedges with the skin on that I sliced up myself.

Parmesan cheese

Olive Oil

Rosemary

Salt

Other spices as desired could include: Tony Chachere’s, oregano, chili powder, garlic powder, etc.  It all depends on your personal taste.

Pre-heat oven to about 400 degrees and set to the broil option.  Drizzle a little (emphasis on little - it doesn’t take much)  olive oil on a baking pan and toss potatoes/fries in the oil.  Sprinkle seasonings over potatoes/fries and toss.  Broil in the oven for about 20-25 minutes or until they reach your desired level of crispness and brownness.  Be sure to toss a few times during cooking.  Serve immediately!

This is a great way to dress up plain french fries.  We enjoy it at our house.

Head over to the Pumpkin Patch for more great recipes at Tasty Thursday!

Tasty Thursday - Baked Penne Pasta May 24, 2007

Baked Penne Pasta

2 tablespoons of olive oil

1 pound ground beef

3 cloves of garlic minced

3/4 cup of spaghetti sauce

3/4 cup of brown gravy

1/2 cup of half and half

1/4 cup parmesean cheese

1 teaspoon oregano

1/2 teaspoon rosemary

salt and pepper to taste

12 ounces penne pasta

1 cup mozzarella cheese

Cook beef, drain, and rish with hot water to remove excess fat.  In a large skillet, saute garlic in the olive oil for 1-2 minutes over low heat.  Add all remaining ingredients except for mozzarella and pasta.  Simmer for 10 minutes.  Add pasta and pour into a baking dish.  Sprinkel mozzarell aon top.  Bake at 350 degrees for 25 minutes. 

I made this dish this week with a few alterations.  I used turkey instead of beef, and instead of 3/4 cup of gravy, I just doubled the amount of spaghetti sauce I used.  When I looked at how much pasta 12 ounces was, I thought it was too much and used only 8 ounces instead.  This turned out to be just right.  We really enjoyed this recipe.  I wish I could remember where I got it from.  I know there’s similar recipes floating around on the web, but I just can’t remember where I found this one.  Enjoy!

 Find more great recipes at this week’s Tasty Thursday over at the Pumpkin Patch.

Tasty Thursday - Caramel Corn May 18, 2007

Caramel Corn

3 - 4 quarts of plain, popped popcorn

1 cup brown sugar

1 stick butter

1/4 cup corn syrup

1/2 teaspoon salt

1/2 teaspoon baking soda

Place plain, popped popcorn into a paper grocery sack and set aside.  Combine all other ingredients except for backing soda in a 2 quart dish.  Bring to a boil and cook uncovered on high in the microwave for 2 minutes.  Stir in backing soda.  Pour syrup over popcorn in the paper grocery sack.  Close bag tightly.  Shake well and cook on high in microwave for 1 1/2 minutes.  Repeat last step 2 more times being sure to shake well each time.  Enjoy!

This recipe really works!  It’s been a while since I’ve made it and obviously you could add in nuts and other items if you wanted.  The trick is to be sure to really shake the bag well to be sure the popcorn is well coated in the syrup.  It makes all the difference.

Head over to this week’s Tasty Thursday at the Pumpkin Patch for more great recipies.

Tasty Thursday - Shrimp Linguine May 3, 2007

Shrimp Linguine

1 - 1 & 1/2 pounds of shrimp

6 tablespoons of butter

1 tablespoon of minced garlic

1 cup heavy whipping cream

1/2 cup chopped parsley

3 tablespoons chopped fresh basil

1/2 teaspoon dried thyme

3/4 cup grated parmesean cheese

salt to taste

ground black pepper to taste

16 ounces linguine pasta

Cook pasta until al dente according to package directions.  Sautee shrimp in olive oil and set aside.  Melt butter or margarine in a large skillet.  Add garlic, and saute briefly to release flavor.  Add cream and heat just until boiling, stirring frequently.  Lower heat, and stir in shrimp, parsley, basil, and thyme.  Continue cooking until shrimp are just heated through.  Do not overcook shrimp.  Remove sauce from heat.  Drain pasta, and toss lightly with the sauce.  Toss again with the parmesean cheese.  Add salt and pepper to taste.  Serve immediately!

This recipe is really tasty and makes a lot!  If you have a small family, you may want to cut the recipe in half or expect to eat on it for at least a couple of meals.  I made it when my parents were in town.  It fed four adults and then my husband and I for another couple of meals after that.   These types of dishes aren’t my dad’s absolute favorite, but he came back for seconds.  That’s a pretty good recommedation. 

Check out this week’s Tasty Thursday over at the Pumpkin Patch for more great recipes!

Menu Plan Monday April 30, 2007

Here’s this week’s menu for your perusing pleasure!

Sunday: Teriyaki steak (slow cooker)

Monday: Leftovers

Tuesday: Spaghetti and Meatballs

Wednesday: Chicken Fajitas

Thursday: Mac and Cheese and Turkey Sandwiches

Friday: Lasagna (I didn’t end up cooking it last week as planned, so we’ll have it this week instead.)

 Check out some other great menus at I’m an Organizing Junkie!

Tasty Thursday - Creamy Tacos April 26, 2007

Creamy Tacos

1 1/2 - 2 pounds ground beef, cooked and drained

2 pounds Velveeta cheese (1 package)

1 can evaporated milk

1 can Rotel diced tomatos and chilis

1 can whole kernel corn

Brown and drain beef.  Melt cheese.  Add in all remaining ingredients.  Heat and mix.  Serve in bowls over Doritos or corn chips.

When I was in youth choir at church, this was one of the dishes one mother (my aunt) would bring for our supper after choir practice.  We always enjoyed it.  Not much nutritional value, but it sure is yummy.

Check out this week’s Tasty Thursday post over at the Pumpkin Patch.

Tasty Thursday - French Apple Pie April 19, 2007

French Apple Pie

Filling:

6-8 Granny Smith apples, peeled and sliced

1 cup sugar

1/2 teaspoon cinnamon

Topping:

1 cup flour

1/2 cup packed brown sugar

1 stick of butter 

Place apples in pie crust.  Mix sugar and cinnamon and pour over apple slices.  In a separate bowl, mix flour and brown sugar.  Cut in 1 stick of butter until the mixture is crumbly.  Sprinkle on top of apples.  Bake at 375 degrees until the topping is starting to brown.  Enjoy warm with vanilla ice cream if desired.

Tips: 

You may want to place another pan on the rack under the pie in case the juices overflow which has happened to me on occassion.  

Also, this pie can be assembled and put into the freezer for use at a future date.  Just thaw the pie and cook as indicated above.  Because I’ve never been industrious or brave enough to make my own pie crust and frozen piecrusts come in a package of two, I usually assemble two pies.  I cook one and freeze the other for later. 

Be aware that the uncooked pie will be a huge mound of apples that you’ll wonder may be too much.  In my experience, the apples cook down when the pie is baking, and the pie appears more more normal after it’s cooked.

This is the apple pie recipe that my Granny always baked.  I have no idea where she got it, but the fact that it came from her makes those delicious pies taste even better.

Check out this week’s Tasty Thursday over at the Pumpkin Patch for more great recipes.