From damn delicious blog
From the plump grapes and fresh apples to the sweet cranberries, this lightened up sandwich won’t even taste healthy!
INGREDIENTS
1 pound cooked chicken breast, shredded
1/2 cup diced red onion
1/2 cup diced apple
2/3 cup grapes, halved
1/3 cup dried cranberries
1/4 cup sliced almonds
1/2 cup plain Greek yogurt
1 tablespoon freshly squeezed lemon juice, or more, to taste
1/2 teaspoon garlic powder
Kosher salt and freshly ground black pepper
4 rolls ciabatta bread, toasted, for serving
Spread on Some Creamy Butter w/ Canola Oil
INSTRUCTIONS
In a large bowl, combine chicken, red onion, apple, grapes, dried cranberries or currants, sliced almonds, Greek yogurt, lemon juice, garlic powder, salt and pepper, to taste.
Serve sandwiches on ciabatta bread with chicken mixture.
Sunday, March 22, 2015
Monday, March 16, 2015
Pioneer Woman Bruschetta
Ingredients
2 Tablespoons Olive Oil
5 cloves Garlic, Finely Minced
1 pint Red Grape Tomatoes, Halved Lengthwise
1 pint Yellow Grape Tomatoes, Halved Lengthwise
1 Tablespoon Balsamic Vinegar
16 whole Basil Leaves (chiffonade)
Salt And Pepper To Taste (don't Oversalt!)
1 whole Baguette
8 Tablespoons Butter
Preparation Instructions:
In a small skillet, heat olive oil over medium-high heat. Add garlic and stir, lightly frying for about a minute, removing before the garlic gets too brown (it can be golden.) Pour into a mixing bowl and allow to cool slightly.
Add tomatoes, balsamic, basil, and salt and pepper to the bowl. Toss to combine, then taste and add more basil if needed, and more salt if needed (don't oversalt, though!) Cover and refrigerate for an hour or two if you have the time.
Cut the baguette into diagonal slices to allow for the most surface area possible. Melt half the butter in a large skillet and grill half the bread on both sides, making sure they're nice and buttery. Cook till golden brown on both sides. Repeat with the other half of the butter and the other half of the bread.
To serve, give the tomato mixture a final stir, the spoon generously over the slices of bread. Serve on a big platter as a first course or appetizer.
2 Tablespoons Olive Oil
5 cloves Garlic, Finely Minced
1 pint Red Grape Tomatoes, Halved Lengthwise
1 pint Yellow Grape Tomatoes, Halved Lengthwise
1 Tablespoon Balsamic Vinegar
16 whole Basil Leaves (chiffonade)
Salt And Pepper To Taste (don't Oversalt!)
1 whole Baguette
8 Tablespoons Butter
Preparation Instructions:
In a small skillet, heat olive oil over medium-high heat. Add garlic and stir, lightly frying for about a minute, removing before the garlic gets too brown (it can be golden.) Pour into a mixing bowl and allow to cool slightly.
Add tomatoes, balsamic, basil, and salt and pepper to the bowl. Toss to combine, then taste and add more basil if needed, and more salt if needed (don't oversalt, though!) Cover and refrigerate for an hour or two if you have the time.
Cut the baguette into diagonal slices to allow for the most surface area possible. Melt half the butter in a large skillet and grill half the bread on both sides, making sure they're nice and buttery. Cook till golden brown on both sides. Repeat with the other half of the butter and the other half of the bread.
To serve, give the tomato mixture a final stir, the spoon generously over the slices of bread. Serve on a big platter as a first course or appetizer.
Chef Henry's Pie Crust and Banana Cream Filling
This recipe comes from a woman in the Willow Creek Ward named Janet Clayton.
Pie Crust
4 1/2 cups flour
2 1/2 cups shortening
1 cup water or whole milk cold
1 T sugar
1 1/2 tsp salt
Mix sugar and salt in flour, add shortening and mix till evenly crumbly. Add liquid. Mix. Roll out bottom crust. Brush with milk. add filling. top with crust seal; brush again. bake 350 for 30min or until crust is done. Makes 3-2 crust pies or 6 pie shells. For shells bake 15min at 400.
Banana Cream Filling
3/4 cup sugar
1/4 corn starch
1/2 tsp salt
1 envelope unflavored gelatin
3 cups milk
4 egg yolks
2 T butter
1 T vanilla
1 cup whipping cream
3-4 med bananas
In 2 quart pan combine sugar starch salt gelatin well. Whisk stir in milk and eggs. Cook on low heat stirring until thickened about 15min. Stir in butter and vanilla after you remove from heat. Cover surface directly with plastic wrap, chill (can be done the day before). Before serving whip heavy cream and fold into filling. Place sliced bananas in bottom of baked pie crust. Place filling in baked pie crust. add sliced bananas on top and chill till set.
*This recipes doubled gives enough for 3 pies. You can also use coconut instead of bananas.
Pie Crust
4 1/2 cups flour
2 1/2 cups shortening
1 cup water or whole milk cold
1 T sugar
1 1/2 tsp salt
Mix sugar and salt in flour, add shortening and mix till evenly crumbly. Add liquid. Mix. Roll out bottom crust. Brush with milk. add filling. top with crust seal; brush again. bake 350 for 30min or until crust is done. Makes 3-2 crust pies or 6 pie shells. For shells bake 15min at 400.
Banana Cream Filling
3/4 cup sugar
1/4 corn starch
1/2 tsp salt
1 envelope unflavored gelatin
3 cups milk
4 egg yolks
2 T butter
1 T vanilla
1 cup whipping cream
3-4 med bananas
In 2 quart pan combine sugar starch salt gelatin well. Whisk stir in milk and eggs. Cook on low heat stirring until thickened about 15min. Stir in butter and vanilla after you remove from heat. Cover surface directly with plastic wrap, chill (can be done the day before). Before serving whip heavy cream and fold into filling. Place sliced bananas in bottom of baked pie crust. Place filling in baked pie crust. add sliced bananas on top and chill till set.
*This recipes doubled gives enough for 3 pies. You can also use coconut instead of bananas.
Breakfast Quiche
Adrienne Email
8 shredded frozen hash browns patties
1 cube melted butter
1 cup cubed precooked ham or browned country sausage or crumbled bacon will work also
1 cup shredded cheddar cheese
2 cups shredded swiss cheese
10-12 eggs
2 cups milk or cream
1/2 tsp salt
Place potato patties in greased 9x13. Pour melted butter over the top and bake for 350 for 20min. Remove from oven, add ham and cheeses. In bowl beat eggs and add milk or cream and salt. Pour over cheese and potatoes.
Overnight: cover and refrigerate overnight. Bake 350 for 45-55min.
Immediately: place back in oven cook 350 for another 30-40min.
Let sit 10min before serving
8 shredded frozen hash browns patties
1 cube melted butter
1 cup cubed precooked ham or browned country sausage or crumbled bacon will work also
1 cup shredded cheddar cheese
2 cups shredded swiss cheese
10-12 eggs
2 cups milk or cream
1/2 tsp salt
Place potato patties in greased 9x13. Pour melted butter over the top and bake for 350 for 20min. Remove from oven, add ham and cheeses. In bowl beat eggs and add milk or cream and salt. Pour over cheese and potatoes.
Overnight: cover and refrigerate overnight. Bake 350 for 45-55min.
Immediately: place back in oven cook 350 for another 30-40min.
Let sit 10min before serving
Sweet Sausage Minestrone
Magazine Clipping
1 large onion
1 T olive oil
1 red pepper chopped
1 Green pepper chopped
1 garlic clove crushed
1 13 3/4oz can beef broth
3 cups water
1 28 oz can crushed tomatoes
2 cups coarsely chopped cabbage
6 Italian sweet sausage (about a pound)
1 T basil
1 T oregano
1 tsp salt
1/4 tsp pepper
1 15 oz can cannelloni beans drained
1/2 cup sliced olives
1 8 1/2 oz can artichoke hearts
1 1 pound package fresh tortellini
chopped fresh parsley
parmesan cheese
In Soup pot saute onions in oil, add peppers and garlic and sauté. Add broth water cabbage tomatoes sausages and seasoning. Bring to boil then cook over med low heat for 20min. Remove sausage cut into 1/2 in rounds and return to pot. Add beans olives and artichoke hearts and cook for 5 min. Just before serving add tortellini and cook soup till al dente. Garnish with fresh parsley and parmesan cheese.
1 large onion
1 T olive oil
1 red pepper chopped
1 Green pepper chopped
1 garlic clove crushed
1 13 3/4oz can beef broth
3 cups water
1 28 oz can crushed tomatoes
2 cups coarsely chopped cabbage
6 Italian sweet sausage (about a pound)
1 T basil
1 T oregano
1 tsp salt
1/4 tsp pepper
1 15 oz can cannelloni beans drained
1/2 cup sliced olives
1 8 1/2 oz can artichoke hearts
1 1 pound package fresh tortellini
chopped fresh parsley
parmesan cheese
In Soup pot saute onions in oil, add peppers and garlic and sauté. Add broth water cabbage tomatoes sausages and seasoning. Bring to boil then cook over med low heat for 20min. Remove sausage cut into 1/2 in rounds and return to pot. Add beans olives and artichoke hearts and cook for 5 min. Just before serving add tortellini and cook soup till al dente. Garnish with fresh parsley and parmesan cheese.
Pumpkin Bread Favorites Cookbook
Favorites Cookbook
5 eggs well beaten
3 cups sugar
2 1/2 cups canned pumpkin
2 cups corn oil
4 1/2 cups flour
1 1/2 tsp salt
1 1/2 tsp baking soda
4 1/4 tsp cinnamon
1 1/2 tsp nutmeg
1 1/2 tsp cloves
1 tsp ground ginger
1 1/4 cups milk chocolate chips
Cream eggs and sugar, add pumpkin and oil, add dry ingredients slowly and combine thoroughly. Fold in chocolate chips. Pour in greased floured bread tins. Bake at 350 for 45min.
5 eggs well beaten
3 cups sugar
2 1/2 cups canned pumpkin
2 cups corn oil
4 1/2 cups flour
1 1/2 tsp salt
1 1/2 tsp baking soda
4 1/4 tsp cinnamon
1 1/2 tsp nutmeg
1 1/2 tsp cloves
1 tsp ground ginger
1 1/4 cups milk chocolate chips
Cream eggs and sugar, add pumpkin and oil, add dry ingredients slowly and combine thoroughly. Fold in chocolate chips. Pour in greased floured bread tins. Bake at 350 for 45min.
Chili's Chicken Enchilada Soup
Top Secret Recipes by Todd Wilbur
1 T veg oil
1 pound chicken breasts
1/2 cup diced onion
1 clove garlic pressed
4 cups chicken broth
1 cup masa harina
3 cups water
1 cup enchilada sauce
10oz velveeta
1 tsp salt
1 tsp chili powder
1/2 tsp cumin
Add 1 T oil to large pot over med heat. Add chicken breasts to pot and brown for 4-5 min per side. Set aside. Add onions and garlic and sauté over med heat about 2 min until onions are translucent. Add chicken broth. Combine masa haring with 2 cups of water in med bowl and whisk until blended. Add masa mix to pot with onion garlic and broth. Add remaining water enchilada sauce cheese and spice's to pot and bring mix to boil. Shred chicken into small bite size pieces and add to pot. Reduce heat to simmer for about 30-40min or until thick. Serve with garnishes: cheese pico or crumbled tortilla chips.
Makes appox 12 servings
1 T veg oil
1 pound chicken breasts
1/2 cup diced onion
1 clove garlic pressed
4 cups chicken broth
1 cup masa harina
3 cups water
1 cup enchilada sauce
10oz velveeta
1 tsp salt
1 tsp chili powder
1/2 tsp cumin
Add 1 T oil to large pot over med heat. Add chicken breasts to pot and brown for 4-5 min per side. Set aside. Add onions and garlic and sauté over med heat about 2 min until onions are translucent. Add chicken broth. Combine masa haring with 2 cups of water in med bowl and whisk until blended. Add masa mix to pot with onion garlic and broth. Add remaining water enchilada sauce cheese and spice's to pot and bring mix to boil. Shred chicken into small bite size pieces and add to pot. Reduce heat to simmer for about 30-40min or until thick. Serve with garnishes: cheese pico or crumbled tortilla chips.
Makes appox 12 servings
Garlic and Honey Pork Tenderloin
KUTV.com
March 2005
1/2 cup salt
6 cups water
Pork Tenderloin roast
2 cloves garlic
1/8 cup honey
Dissolve salt in water and place pork in salted water for 15min
Remove and pat dry. Score both sides and rub with garlic and honey
Brown in pan on all sides and place in 400 degree oven for about 10 min or grilling is even better!
March 2005
1/2 cup salt
6 cups water
Pork Tenderloin roast
2 cloves garlic
1/8 cup honey
Dissolve salt in water and place pork in salted water for 15min
Remove and pat dry. Score both sides and rub with garlic and honey
Brown in pan on all sides and place in 400 degree oven for about 10 min or grilling is even better!
Polynesian Pork Roast
From ABC 4 morning show
3 to4 pound pork roast
3/4 cup pineapple apricot preserves
1/2 cup brown sugar
1 clove garlic finely minced
1/4 cup apple cider vinegar
1/2 cup soy sauce
1/4 cup molasses
2 cup chicken broth
place roast in crock pot. Combine ingredients and mix well. Pour over roast
Cover and cook for 8 hours on low. Turn off crockpot and allow to cool.
Place cooled roast and sauce in gallon ziplock, label and freeze.
To Serve: Heat roast and sauce to hot and bubbly. If thicker sauce is desired add cornstarch dissolved in water. Pull roast into servings and serve with rice and sauce.
3 to4 pound pork roast
3/4 cup pineapple apricot preserves
1/2 cup brown sugar
1 clove garlic finely minced
1/4 cup apple cider vinegar
1/2 cup soy sauce
1/4 cup molasses
2 cup chicken broth
place roast in crock pot. Combine ingredients and mix well. Pour over roast
Cover and cook for 8 hours on low. Turn off crockpot and allow to cool.
Place cooled roast and sauce in gallon ziplock, label and freeze.
To Serve: Heat roast and sauce to hot and bubbly. If thicker sauce is desired add cornstarch dissolved in water. Pull roast into servings and serve with rice and sauce.
Hot Corn Dip
*This is the best hot corn dip. Afton brings it to every family party!
Recipe courtesy Emeril Lagasse, 2001
Ingredients
2 tablespoons unsalted butter
3 1/2 cups corn kernels (from 4 ears fresh white or yellow corn)
1/2 teaspoon salt
1/8 teaspoon freshly ground black pepper
1 cup finely chopped yellow onions
1/2 cup finely chopped red bell peppers
1/4 cup chopped green onions (green and white parts)
1 jalapeno, seeded and minced
2 teaspoons minced garlic
1/2 to 1 cup mayonnaise
4 ounces monterey jack or cheddar, shredded
4 ounces sharp cheddar, shredded
1/4 teaspoon cayenne
Tortilla chips, for dipping
Directions
Preheat the oven to 350 degrees F.
Melt 1 tablespoon of the butter in a large heavy skillet over medium-high heat. Add the corn, salt, and pepper. Cook, stirring occasionally, until the kernels turn deep golden brown, about 5 minutes. Transfer to a bowl. Melt the remaining tablespoon of butter in the skillet. Add the onions and bell peppers and cook, stirring often, until the onions are wilted, about 2 minutes. Add the green onions, jalapeno, and garlic and cook, stirring, for 2 minutes, or until the vegetables are softened. Transfer to the bowl with the corn. Add the mayonnaise, 1/2 of the monterey jack and half of the cheddar, and the cayenne and mix well. Pour into an 8-inch square baking dish and sprinkle the remaining cheese on top. Bake until bubbly and golden brown, 10 to 12 minutes. Serve hot with the chips.
Recipe courtesy Emeril Lagasse, 2001
Ingredients
2 tablespoons unsalted butter
3 1/2 cups corn kernels (from 4 ears fresh white or yellow corn)
1/2 teaspoon salt
1/8 teaspoon freshly ground black pepper
1 cup finely chopped yellow onions
1/2 cup finely chopped red bell peppers
1/4 cup chopped green onions (green and white parts)
1 jalapeno, seeded and minced
2 teaspoons minced garlic
1/2 to 1 cup mayonnaise
4 ounces monterey jack or cheddar, shredded
4 ounces sharp cheddar, shredded
1/4 teaspoon cayenne
Tortilla chips, for dipping
Directions
Preheat the oven to 350 degrees F.
Melt 1 tablespoon of the butter in a large heavy skillet over medium-high heat. Add the corn, salt, and pepper. Cook, stirring occasionally, until the kernels turn deep golden brown, about 5 minutes. Transfer to a bowl. Melt the remaining tablespoon of butter in the skillet. Add the onions and bell peppers and cook, stirring often, until the onions are wilted, about 2 minutes. Add the green onions, jalapeno, and garlic and cook, stirring, for 2 minutes, or until the vegetables are softened. Transfer to the bowl with the corn. Add the mayonnaise, 1/2 of the monterey jack and half of the cheddar, and the cayenne and mix well. Pour into an 8-inch square baking dish and sprinkle the remaining cheese on top. Bake until bubbly and golden brown, 10 to 12 minutes. Serve hot with the chips.
Sweet Potatoes
1 large sweet potato cut into thin strips
Place strips in bowl, add 1/8 cup olive oil
Add:
1/2 tsp season salt
1/2 tsp garlic powder
sprinkle or two of all purpose salt free seasoning
Mix well.Place strips on large greased cookie sheet. Chop 1/4 of an onion into long strips and place on top of sweet potatoes.
Bake at 475 for 30-40 min.
Place strips in bowl, add 1/8 cup olive oil
Add:
1/2 tsp season salt
1/2 tsp garlic powder
sprinkle or two of all purpose salt free seasoning
Mix well.Place strips on large greased cookie sheet. Chop 1/4 of an onion into long strips and place on top of sweet potatoes.
Bake at 475 for 30-40 min.
Coleslaw Dressing Barefoot Contessa
FOOD NETWORK
2 cups good mayonnaise
1/4 cup Dijon mustard
1 tablespoon sugar
2 tablespoons cider vinegar
2 teaspoons celery seeds
1 teaspoon celery salt
1/2 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
In a medium bowl, whisk together the mayonnaise, mustard, sugar, vinegar, celery seeds, celery salt, salt, and pepper.
Pour enough of the dressing over the grated vegetables to moisten them.
Serve cold or at room temperature.
2 cups good mayonnaise
1/4 cup Dijon mustard
1 tablespoon sugar
2 tablespoons cider vinegar
2 teaspoons celery seeds
1 teaspoon celery salt
1/2 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
In a medium bowl, whisk together the mayonnaise, mustard, sugar, vinegar, celery seeds, celery salt, salt, and pepper.
Pour enough of the dressing over the grated vegetables to moisten them.
Serve cold or at room temperature.
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