This is what is for dinner tonight at our house. I've been thinking all morning what I should do for dinner. It's been kinda hard because I'm on the south beach diet and Brock is watching his weight as well. This sounds good, healthy and it's seem easy to make. It's from allrecipes.com but was referred to me by a girl from the mom's group.
2 teaspoons crushed garlic
1/4 cup olive oil
1/4 cup dry bread crumbs
1/4 cup grated Parmesan cheese
4 skinless, boneless chicken breast halves
Preheat oven to 425 degrees F (220 degrees C).
Warm the garlic and olive oil to blend the flavors. In a separate dish, combine the bread crumbs and Parmesan cheese. Dip the chicken breasts in the olive oil and garlic mixture, then into the bread crumb mixture. Place in a shallow baking dish.
Bake in the preheated oven for 30 to 35 minutes, until no longer pink and juices run clear.
Monday, July 28, 2008
Tuesday, July 15, 2008
Gaucamole
Everyone seems to have their own Gauc recipe here's mine, it's good, simple and very tastie:
1 large avocado
1 Tablespoon or so of Garlic powder
1/2 packet of lime powder, or 1 Tbsp of lime juice
1/2 tsp salt
Mash everything together and let it sit for a few minutes so the flavors blend together.
Helpful tip: Does everyone know how to cut an avocado? After watching my mom do it I thought I would ask. She started hacking into it like she was deboning chicken. It's really easy. First off, a ripe fruit has really wrinkly skin that is almost black and it's soft when you squeeze it, often they aren't ripe when you buy them, to ripen stick them in a paper bag and check them each day. Cut into it lengthwise, circling the pit. Pop it open, the pit will be left in one half, take your knife and sort pop it outta there. Take a soup spoon and scoop of the meat in one big scoop.
1 large avocado
1 Tablespoon or so of Garlic powder
1/2 packet of lime powder, or 1 Tbsp of lime juice
1/2 tsp salt
Mash everything together and let it sit for a few minutes so the flavors blend together.
Helpful tip: Does everyone know how to cut an avocado? After watching my mom do it I thought I would ask. She started hacking into it like she was deboning chicken. It's really easy. First off, a ripe fruit has really wrinkly skin that is almost black and it's soft when you squeeze it, often they aren't ripe when you buy them, to ripen stick them in a paper bag and check them each day. Cut into it lengthwise, circling the pit. Pop it open, the pit will be left in one half, take your knife and sort pop it outta there. Take a soup spoon and scoop of the meat in one big scoop.
Garlic Bread and Olive Oil Dip
It seems silly to post this recipe for garlic bread because it's really easy to make. It's so good and one of our favorite sides to Italian night, I thought I would post it anyway.
Loaf of Italian bread (I buy this cut it up in chunks and freeze since it's just 3 of us, bread stays good frozen for about a month)
Butter
Granulated Garlic
Dried Parsley
Cut the bread lengthwise, butter it up, sprinkle garlic and parsley and toast. It's important to use Granulated Garlic and not the powder or fresh stuff. Brock and I had a mini garlic bread contest once where he made it with fresh garlic and I made it with granulated and mine won. We love fresh garlic but not on this.
Another Alternative to Garlic Bread is making an Olive Oil Dip. I usually get Italian bread and before I freeze it I'll serve it this way and after I freeze it I'll turn it into Garlic Bread since it doesn't taste as fresh once it's been frozen. Have you ever gone to an Italian restaurant where they do this: take a pile of dried herbs and pour olive oil all over it, well this is the same idea:
On a plate add,
A pinch or so of Italian herbs (If you don't have that this is what is listed on my containor, I recommend blending together some form of marjoram, thyme, rosemary, savory, sage, oregano and basil)
1 TBSP or so of Parmesan cheese
A dash or so of salt
Drizzle Olive Oil and Viola a Lovely Dip, serve with Fresh Italian bread (don't toast it)
Loaf of Italian bread (I buy this cut it up in chunks and freeze since it's just 3 of us, bread stays good frozen for about a month)
Butter
Granulated Garlic
Dried Parsley
Cut the bread lengthwise, butter it up, sprinkle garlic and parsley and toast. It's important to use Granulated Garlic and not the powder or fresh stuff. Brock and I had a mini garlic bread contest once where he made it with fresh garlic and I made it with granulated and mine won. We love fresh garlic but not on this.
Another Alternative to Garlic Bread is making an Olive Oil Dip. I usually get Italian bread and before I freeze it I'll serve it this way and after I freeze it I'll turn it into Garlic Bread since it doesn't taste as fresh once it's been frozen. Have you ever gone to an Italian restaurant where they do this: take a pile of dried herbs and pour olive oil all over it, well this is the same idea:
On a plate add,
A pinch or so of Italian herbs (If you don't have that this is what is listed on my containor, I recommend blending together some form of marjoram, thyme, rosemary, savory, sage, oregano and basil)
1 TBSP or so of Parmesan cheese
A dash or so of salt
Drizzle Olive Oil and Viola a Lovely Dip, serve with Fresh Italian bread (don't toast it)
Chicken Parmesan
This was another recipe posted on the mommy group that looks good and super easy to make. I haven't found a great chicken parmesan recipe that I love so I'll be trying this soon. Thought I would post it for now so you all can try too.
I buy the thin cut chicken breasts, dip them in egg and equal parts parmesan cheese and Italian bread crumbs. Fry in olive oil (about 3 min per side) then add sauce and provolone cheese to each piece. Cover and heat in the skillet until warmed/melted. Serve over spaghetti. I use a chunky tomato sauce from the jar (Nature's Promise is my favorite but there are lots of choices). Serve with garlic bread and a salad.
I buy the thin cut chicken breasts, dip them in egg and equal parts parmesan cheese and Italian bread crumbs. Fry in olive oil (about 3 min per side) then add sauce and provolone cheese to each piece. Cover and heat in the skillet until warmed/melted. Serve over spaghetti. I use a chunky tomato sauce from the jar (Nature's Promise is my favorite but there are lots of choices). Serve with garlic bread and a salad.
Crock Pot Triple Chocolate Mess
Someone on my mommy message board just posted this today. I've gotta try this soon. I love gooey messy chocolate desserts. If you happen to try this soon, please let me know if its a keeper.
A good dessert for the chocoholic!
by Miss Annie
6¼ hours
15 min prep
SERVES 8 -10
1 (18 1/2 ounce) package chocolate cake mix
1 (4 ounce) package instant chocolate pudding mix
3/4 cup oil
1 cup water
4 eggs
1 (6 ounce) bag chocolate chips
1 pint sour cream S
pray crock pot with non-stick spray.
Mix all ingredients and place in crock pot.
Cook on LOW for 6-8 hours.
Try not to lift the lid.
Serve with ice cream.
A good dessert for the chocoholic!
by Miss Annie
6¼ hours
15 min prep
SERVES 8 -10
1 (18 1/2 ounce) package chocolate cake mix
1 (4 ounce) package instant chocolate pudding mix
3/4 cup oil
1 cup water
4 eggs
1 (6 ounce) bag chocolate chips
1 pint sour cream S
pray crock pot with non-stick spray.
Mix all ingredients and place in crock pot.
Cook on LOW for 6-8 hours.
Try not to lift the lid.
Serve with ice cream.
Wednesday, July 9, 2008
Crockpot Shreaded Beef
You can catch some great deals on roasts in the grocerty store. I don't pay attention to the type of cut the roast usually is, I only pay attention to the price. When I see it on sale for like $1.99 I start stocking up. I have found that it doesn't matter what type of cut it is, in crockpot it always turns out great!
Here's what you do for great shreaded beef:
Place thawed roast in crockpot
Add 1 cup water/broth (or enough to cover bottom of crock)
Set on low for 5-8 hours (depending on the size of roast)
Using a table fork and knife shread the beef, (we do this on a dinner plate) the fat is easy to remove at this point so get rid of as much as that as possible. I drain the crockpot and do a quick rinse of it and put the meat back in there and keep it on warm.
*Notes* My lowest temperature setting still heats really hot, so food gets done quick. I think everyones crockpot is different so you might have to keep checking it, when the meat starts to flake or shread it's done, the longer you cook it the easier it is to shread. Also I've forgotten to thaw the roast on several occasions and just plop it in there cold as ice, it takes a little longer to cook but always turns out fabulous. So if you are like me and forgot to thaw your meat, no worries it'll turn out good. Also I don't season the meat while it cooking, the seasonings actually break down during the slow cooking so it's not as flavorful as you might think. It's best to season the last hour or what I do is wait until the end.
Once you have your roast all shreaded up you can make several great dinners with it, Here are a few things we like to do with it:
BBQ Beef
Add your favorite bbq, we like Sweet Baby Rays or KC masterpiece, put enough on there to make it saucey. You may need to salt the meat. Serve with coleslaw.
Taco's
Add a can of tomato sauce, a pinch of cayene pepper, 1 Tbsp or so of cumin, a splash of hot sauce and salt. Makes great meat for tacos, burritos or nachos.
French Dip
Add 2 cans of beef broth and a packet of lipton onion soup mix, let it sit in the crockpot for about 30 minutes to get all juicy. Drain the broth into individual dishes for dipping and serve the meat on french bread.
Pot Roast
Cut carrots, potatoes and onion mix with lipton soup mix or pot roast seasoning packet put into crockpot with roast and cook for 5-6 hours
Here's what you do for great shreaded beef:
Place thawed roast in crockpot
Add 1 cup water/broth (or enough to cover bottom of crock)
Set on low for 5-8 hours (depending on the size of roast)
Using a table fork and knife shread the beef, (we do this on a dinner plate) the fat is easy to remove at this point so get rid of as much as that as possible. I drain the crockpot and do a quick rinse of it and put the meat back in there and keep it on warm.
*Notes* My lowest temperature setting still heats really hot, so food gets done quick. I think everyones crockpot is different so you might have to keep checking it, when the meat starts to flake or shread it's done, the longer you cook it the easier it is to shread. Also I've forgotten to thaw the roast on several occasions and just plop it in there cold as ice, it takes a little longer to cook but always turns out fabulous. So if you are like me and forgot to thaw your meat, no worries it'll turn out good. Also I don't season the meat while it cooking, the seasonings actually break down during the slow cooking so it's not as flavorful as you might think. It's best to season the last hour or what I do is wait until the end.
Once you have your roast all shreaded up you can make several great dinners with it, Here are a few things we like to do with it:
BBQ Beef
Add your favorite bbq, we like Sweet Baby Rays or KC masterpiece, put enough on there to make it saucey. You may need to salt the meat. Serve with coleslaw.
Taco's
Add a can of tomato sauce, a pinch of cayene pepper, 1 Tbsp or so of cumin, a splash of hot sauce and salt. Makes great meat for tacos, burritos or nachos.
French Dip
Add 2 cans of beef broth and a packet of lipton onion soup mix, let it sit in the crockpot for about 30 minutes to get all juicy. Drain the broth into individual dishes for dipping and serve the meat on french bread.
Pot Roast
Cut carrots, potatoes and onion mix with lipton soup mix or pot roast seasoning packet put into crockpot with roast and cook for 5-6 hours
Pan Fried Fish
I know not everyone likes fish, but this is a great way to cook fish. There are tons of different types of fish but I usually stick to tilapia, mahi mahi and salmon. I only bake salmon since it's so oily, but love to pan-fry tilapia and mahi mahi. I use panko bread crumbs, you can find them in the isle with asain food if you can't find them with the regular bread crumbs. If you aren't familar with panko they are made with a lighter bread so they fry up really crispy and don't burn as bad. You can also mix like 1/4cup coconut with 1 cup panko for a coconut bread crumb that is great with fish or shrimp I serve with mango salsa. Here is the basic recipe for pan frying fish:
1 egg slightly beaten
1 cup of Panko bread crumbs
Fish of your choice
2-3 Tablespoons Olive Oil
Warm up the olive oil in a frying pan on medium heat. Dip the fish in egg so it's well covered. Dip the fish in panko. Fry for 4 minutes on each side or until fish is done. Serve with a fresh veggie. Last night I drizzled butter on it and it was so good.
1 egg slightly beaten
1 cup of Panko bread crumbs
Fish of your choice
2-3 Tablespoons Olive Oil
Warm up the olive oil in a frying pan on medium heat. Dip the fish in egg so it's well covered. Dip the fish in panko. Fry for 4 minutes on each side or until fish is done. Serve with a fresh veggie. Last night I drizzled butter on it and it was so good.
Friday, July 4, 2008
Cabbage Noodle Salad
I got this recipe from sparksrecipe.com if you arent familar with sparks its a online weightloss site. I've made some changes to it so it's a little different then the orginial recipe. I actually never tried the original recipe so I'm not so sure if mine is better however I really liked mine so that is what I'm posting.
Ingredients for dressing:
2 TBSP olive oil
1 TBSP seasame seed oil
3 TBSP rice vinegar
2 TBSP sugar (or sugar substitute)
1/2 ramen noodel seasoning package (I like beef)
1/4 ground red pepper
1 TBSP soy sauce
Ingredients for salad
1 small head of napa cabage (or I used the prewashed bag of broccoli slaw)
2 green onions, chopped
1 carrot, peeled and grated
1 package ramen noodles, crushed (might sound strange, but these noodles are actually pre-fried so they are already cooked and are almost like a cracker)
Make dressing ahead (like 15 minutes), by combining ingredients in a large bowl. Stir to dissolve sugar. Combine the first three salad ingredients, toss well. Add crushed ramen noodles and dressing to salad and toss again. Serve right away or cover and refrigerate to allow flavors to blend. If serving much later wait to add the ramen. I added about a Tablespoon of peanut butter to this for more of a thai taste and I also cooked up 2 chicken breasts, chopped and added it to make more of a meal rather than a salad.
Ingredients for dressing:
2 TBSP olive oil
1 TBSP seasame seed oil
3 TBSP rice vinegar
2 TBSP sugar (or sugar substitute)
1/2 ramen noodel seasoning package (I like beef)
1/4 ground red pepper
1 TBSP soy sauce
Ingredients for salad
1 small head of napa cabage (or I used the prewashed bag of broccoli slaw)
2 green onions, chopped
1 carrot, peeled and grated
1 package ramen noodles, crushed (might sound strange, but these noodles are actually pre-fried so they are already cooked and are almost like a cracker)
Make dressing ahead (like 15 minutes), by combining ingredients in a large bowl. Stir to dissolve sugar. Combine the first three salad ingredients, toss well. Add crushed ramen noodles and dressing to salad and toss again. Serve right away or cover and refrigerate to allow flavors to blend. If serving much later wait to add the ramen. I added about a Tablespoon of peanut butter to this for more of a thai taste and I also cooked up 2 chicken breasts, chopped and added it to make more of a meal rather than a salad.
Corn Salad
Really I'm not sure what to call this recipe, it's great as a salad, dip, topping or you could almost use it to make a casserole type dish. What's great about it is that no matter what you decide to do with this it's absolutely wonderful and can be very addicting. It's also great on the waistline, high in fiber, low in calories and packed full of flavor. I know there are lots of recipes similar to this one, but this is the ONE!
There are two secret ingredients. One is using raw fresh sweet corn, you won't be cooking it which sounds strange but trust me it's really good. I use to eat raw corn all day long when I worked at the farmers market. It's really good and better than cooked corn which the heat from cooking turns the sugar into starch making it less sweet. The other is a seasoning packet made by Goya called Salad & Vegetable seasoning. It comes in a yellow box and I find it in the international isle in our grocery store with the hispanic food.
5-6 Ears of fresh sweet corn off the cob
1 can of black beans (rinsed and drained)
1/2 bunch of cilantro, remove woody stems
1/2 medium purple onion
1 red pepper
1 Juice from Lime
3-4 cloves of Fresh pressed garlic
1 Tablespoon olive oil
1 tsp cumin
1 tsp salt
1 packet of Goya Salad and Vegetable seasoning.
1 Avocado
The easiest thing to do is in a food processor chop, cilantro, onion, pepper, and garlic (do not over process, avoid this by choping up into small chuncks before processing) the alternative is to hand chop everything, and add to the beans and corn. Add lime juice and Goya seasoning packet. Add the seasonings; cumin, salt and olive oil. Mix together and chop avacado into this. I do this last or else the avacado melts into the salad (which is also really good). Also if you don't have the Goya seasoning then just leave it out and add the rest of the spices and maybe a pinch of cayenne pepper.
Serve with chips, or use it as topping for 'taco night' or just eat it as a salad. This recipe came to me from my Sister In Law, Andrea. Get use to her name cause a ton of my recipes come to me from her. She is an awesome cook and actually really is the one I should credit for teaching me how to cook.
There are two secret ingredients. One is using raw fresh sweet corn, you won't be cooking it which sounds strange but trust me it's really good. I use to eat raw corn all day long when I worked at the farmers market. It's really good and better than cooked corn which the heat from cooking turns the sugar into starch making it less sweet. The other is a seasoning packet made by Goya called Salad & Vegetable seasoning. It comes in a yellow box and I find it in the international isle in our grocery store with the hispanic food.
5-6 Ears of fresh sweet corn off the cob
1 can of black beans (rinsed and drained)
1/2 bunch of cilantro, remove woody stems
1/2 medium purple onion
1 red pepper
1 Juice from Lime
3-4 cloves of Fresh pressed garlic
1 Tablespoon olive oil
1 tsp cumin
1 tsp salt
1 packet of Goya Salad and Vegetable seasoning.
1 Avocado
The easiest thing to do is in a food processor chop, cilantro, onion, pepper, and garlic (do not over process, avoid this by choping up into small chuncks before processing) the alternative is to hand chop everything, and add to the beans and corn. Add lime juice and Goya seasoning packet. Add the seasonings; cumin, salt and olive oil. Mix together and chop avacado into this. I do this last or else the avacado melts into the salad (which is also really good). Also if you don't have the Goya seasoning then just leave it out and add the rest of the spices and maybe a pinch of cayenne pepper.
Serve with chips, or use it as topping for 'taco night' or just eat it as a salad. This recipe came to me from my Sister In Law, Andrea. Get use to her name cause a ton of my recipes come to me from her. She is an awesome cook and actually really is the one I should credit for teaching me how to cook.
Thursday, July 3, 2008
Maple Salmon
Warning: there will be no leftovers. I found this recipe on allrecipes.com awhile ago. I gaurentee even if you are not a fish lover you will love this. I love this dish because this is stuff that I often have on hand, so I don't have to make any special trips to the store. Serve with a side of rice and fresh broccoli.
1/2 cup maple syrup
2 tablespoons soy sauce
1 clove garlic, minced
1/4 teaspoon garlic salt
1/8 teaspoon ground black pepper
1 pound salmon
DIRECTIONS
In a small bowl, mix the maple syrup, soy sauce, garlic, garlic salt, and pepper.
Place salmon in a shallow glass baking dish, and coat with the maple syrup mixture. Cover the dish, and marinate salmon in the refrigerator 30 minutes, turning once.
Preheat oven to 400 degrees F (200 degrees C).
Place the baking dish in the preheated oven, and bake salmon uncovered 20 minutes, or until easily flaked with a fork.
1/2 cup maple syrup
2 tablespoons soy sauce
1 clove garlic, minced
1/4 teaspoon garlic salt
1/8 teaspoon ground black pepper
1 pound salmon
DIRECTIONS
In a small bowl, mix the maple syrup, soy sauce, garlic, garlic salt, and pepper.
Place salmon in a shallow glass baking dish, and coat with the maple syrup mixture. Cover the dish, and marinate salmon in the refrigerator 30 minutes, turning once.
Preheat oven to 400 degrees F (200 degrees C).
Place the baking dish in the preheated oven, and bake salmon uncovered 20 minutes, or until easily flaked with a fork.
Wednesday, July 2, 2008
Brownie Cookies
I haven't tried these but I soon will, don't they look awesome. I love a chocolate cookie. As soon as I try them I'll let you all know how they are. UPDATE: I made these today (the 4th of July). I have a stomach ache right now cause I ate way too many. They are great and very tasty. They are pretty easy to make too. If you ever have had cakemix cookies (or cakies as my brother calls them) they taste similar to those. Cakies are much easier and probably cheaper to make. You might be better off making those if you want a chocolate cookies. I'm leaving this recipe up for those who like chocolate cookies from scratch. Cause these are good!
Brownie Cookies
From Lindsey Johnson
1 3/4 sticks butter
1 oz. unsweetened chocolate
1 1/2 cups firmly packed brown sugar
1/2 cup cocoa powder
1 whole egg
1 egg yolk
1-2 tsp. vanilla extract
Whisk together:
2 cups all-purpose flour
1/2 tsp. baking soda
1/2 tsp. salt
1 cup semi-sweet chocolate chips or plain m&m's
Preheat oven to 350 degrees F.
Place butter and unsweetened chocolate in a large, microwave-safe bowl. Microwave for several minutes on 50% power until melted. Whisk to combine. Add the brown sugar and the cocoa powder. Whisk well until smooth. Let the mixture cool slightly. Add egg and egg yolk, whisking well again. Add the vanilla.Add the dry ingredients a little at a time and whisk well between additions. (You may need to switch to a wooden spoon towards the end. Add the chocolate chipsUse a small ice cream scoop (1 Tbsp. size) or two spoons to drop tablespoon size balls of dough onto a parchment lined baking sheet. Bake cookies for about 8-9 minutes. (Check a little before just to make sure...) The cookies will look dry on top, but will be soft in the middle.Let the cookies cool on the baking sheet and then remove to a cooling rack to let the chocolate chips set before storing.
Subscribe to:
Posts (Atom)
