Breading
1/4c flour (gf)
salt
pepper (I used white pepper)
1/4c Parmesan cheese
I warmed my cast iron fryer pan with oil.
I breaded the chicken and fried it.
I fried some extra mixture
and added spinach
OMG sooooooooooooooooooooooooooooooooooo good
next time I am making black beans
Thursday, December 29, 2011
Saturday, October 8, 2011
corn chowder
Ingredients
1/2 cup chopped onion6 fresh medium ears of corn or 3 cups frozen whole kernel corn, thawed 1/2 cup chopped celery1 tablespoon cooking oil1 14-1/2-ounce can chicken broth 1 cup cubed, peeled potato1 cup milk4 teaspoons all-purpose flour1/8 teaspoon pepperDash ground red pepper1/2 cup diced, fully cooked ham1/2 cup shredded sharp cheddar cheese (2 ounces) 2 tablespoons snipped fresh parsley
Directions
1 If using fresh corn, use a sharp knife to cut off just the kernel tips, then scrape the cobs with the dull edge of the knife. (You should have 3 cups corn.)
2 Place 1-3/4 cups corn in a food processor bowl. Cover and process until smooth; set aside.
3 In a large saucepan cook onion and celery in hot oil until onion is tender but not brown. Stir in chicken broth and potato. Bring to boiling; reduce heat and simmer, covered, for 10 minutes. Stir in the corn puree and the remaining corn. Cook, uncovered, about 10 minutes more or until potato and corn are tender, stirring occasionally.
4 In a small bowl combine milk, flour, pepper, and ground red pepper; stir into corn mixture. Cook and stir until thickened and bubbly. Cook and stir 1 minute more. Stir in ham and cheese; cook and stir until cheese melts and soup is heated through. Garnish with parsley. Makes 5 servings.
Nutrition Facts
Calories 274, Total Fat 10 g, Saturated Fat 4 g, Cholesterol 23 mg, Sodium 571 mg, Carbohydrate 36 g, Protein 14 g.
Percent Daily Values are based on a 2,000 calorie diet
1/2 cup chopped onion6 fresh medium ears of corn or 3 cups frozen whole kernel corn, thawed 1/2 cup chopped celery1 tablespoon cooking oil1 14-1/2-ounce can chicken broth 1 cup cubed, peeled potato1 cup milk4 teaspoons all-purpose flour1/8 teaspoon pepperDash ground red pepper1/2 cup diced, fully cooked ham1/2 cup shredded sharp cheddar cheese (2 ounces) 2 tablespoons snipped fresh parsley
Directions
1 If using fresh corn, use a sharp knife to cut off just the kernel tips, then scrape the cobs with the dull edge of the knife. (You should have 3 cups corn.)
2 Place 1-3/4 cups corn in a food processor bowl. Cover and process until smooth; set aside.
3 In a large saucepan cook onion and celery in hot oil until onion is tender but not brown. Stir in chicken broth and potato. Bring to boiling; reduce heat and simmer, covered, for 10 minutes. Stir in the corn puree and the remaining corn. Cook, uncovered, about 10 minutes more or until potato and corn are tender, stirring occasionally.
4 In a small bowl combine milk, flour, pepper, and ground red pepper; stir into corn mixture. Cook and stir until thickened and bubbly. Cook and stir 1 minute more. Stir in ham and cheese; cook and stir until cheese melts and soup is heated through. Garnish with parsley. Makes 5 servings.
Nutrition Facts
Calories 274, Total Fat 10 g, Saturated Fat 4 g, Cholesterol 23 mg, Sodium 571 mg, Carbohydrate 36 g, Protein 14 g.
Percent Daily Values are based on a 2,000 calorie diet
Friday, September 23, 2011
Buffalo Chicken Lasagna Recipe
Buffalo Chicken Lasagna Recipe
Adapted from Prevention RD
12 lasagna noodles, uncooked
1 1/2 lbs. boneless skinless chicken breast
1 large onion, diced
3 cups spaghetti sauce
1 cup Franks buffalo wing sauce
1/2 cup mozzarella cheese
1 1/2 cups water
15 oz. ricotta cheese, low fat
1/2 cup egg substitute (or 2 eggs)
6 slices pepperjack cheese
Cook chicken in pan on medium high heat with 1/2 cup of Franks hot sauce. Cook until shreddable. You will need to add some water so it won't stick. Shred chicken. Add onion to pan and cook for a few minutes to soften. Add shredded chicken and the other 1/2 cup Franks hot sauce. Stir and heat for a few minutes. Add spaghetti sauce and water and stir.
In another bowl, combine ricotta and egg together.
Spread 1 cup of sauce on the bottom of pan. Arrange 4 noodles over the sauce. Spread more of the sauce, then a layer of ricotta, 1/4 cup mozzarella cheese. Add another layer of sauce, noodles, ricotta, and mozzerella, noodles and ending with the sauce.
Total calories = 4300
8 servings = 538 calories per serving
Adapted from Prevention RD
12 lasagna noodles, uncooked
1 1/2 lbs. boneless skinless chicken breast
1 large onion, diced
3 cups spaghetti sauce
1 cup Franks buffalo wing sauce
1/2 cup mozzarella cheese
1 1/2 cups water
15 oz. ricotta cheese, low fat
1/2 cup egg substitute (or 2 eggs)
6 slices pepperjack cheese
Cook chicken in pan on medium high heat with 1/2 cup of Franks hot sauce. Cook until shreddable. You will need to add some water so it won't stick. Shred chicken. Add onion to pan and cook for a few minutes to soften. Add shredded chicken and the other 1/2 cup Franks hot sauce. Stir and heat for a few minutes. Add spaghetti sauce and water and stir.
In another bowl, combine ricotta and egg together.
Spread 1 cup of sauce on the bottom of pan. Arrange 4 noodles over the sauce. Spread more of the sauce, then a layer of ricotta, 1/4 cup mozzarella cheese. Add another layer of sauce, noodles, ricotta, and mozzerella, noodles and ending with the sauce.
Total calories = 4300
8 servings = 538 calories per serving
Thursday, September 22, 2011
tomato chicken
INGREDIENTS
2 plum tomatoes, cored
8 ounces boneless, skinless chicken breast, trimmed of fat
1/4 teaspoon salt
1/8 teaspoon freshly ground pepper
2 teaspoons canola oil, divided
1/2 cup finely chopped white onion
1 clove garlic, minced
1 small jalapeño pepper, seeded and minced
2 teaspoons lime juice, plus lime wedges for garnish
2 teaspoons chopped fresh cilantro
2 scallions, chopped
6 small corn tortillas, heated (see Tip)
MORE HEALTHY RECIPE IDEAS
Cheese Recipes for Strong Bones
Slimming Vegetarian Dinners
5-Ingredient Chicken Recipes & 5-Ingredient Turkey Recipes
Healthy Low-Cholesterol Recipes
Heart Healthy Dinners
YOU MIGHT ALSO LIKE
Charred Tomato & Chicken Tacos
Spicy Chicken Tacos
Chicken, Charred Tomato & Broccoli Salad
Vegetarian Taco Salad
Taco Salad
PREPARATION
Heat a medium skillet over high heat until very hot. Add tomatoes and cook, turning occasionally with tongs, until charred on all sides, 8 to 10 minutes. Transfer to a plate to cool slightly. Cut the tomatoes in half crosswise; squeeze to discard seeds. Remove cores and chop the remaining pulp and skin.
Cut chicken into 1-inch chunks; sprinkle with salt and pepper. Add 1 teaspoon oil to the pan and heat over high heat until very hot. Add the chicken and cook, stirring occasionally, until it is browned and no longer pink in the middle, 3 to 5 minutes. Transfer to a plate.
Reduce the heat to medium and add the remaining 1 teaspoon oil. Add onion and cook, stirring, until softened, about 2 minutes. Add garlic and jalapeño and cook, stirring, until fragrant, about 30 seconds. Add lime juice, the chicken and tomatoes. Cook, stirring, until heated through, 1 to 2 minutes. Stir in cilantro and scallions. Divide the chicken mixture among tortillas. Serve with lime wedges.
TIPS & NOTES
Tip: Wrap tortillas in barely damp paper towels and microwave on High for 30 to 45 seconds.
NUTRITION
Per serving: 297 calories; 9 g fat ( 1 g sat , 4 g mono ); 63 mg cholesterol; 27 g carbohydrates; 0 g added sugars; 27 g protein; 2 g fiber; 415 mg sodium; 463 mg potassium.
Nutrition Bonus: Selenium & Vitamin C (30% daily value), Vitamin A (20% dv).
Carbohydrate Servings: 2
Exchanges: 2 starch, 3 very lean meat, 1 fat
pan apple pancakes
There are few things more evocative of cool weather than the smell of maple syrup and pancakes. Try this apple variation to make some warm memories.
3 eggs
1/2 cup milk
1/2 cup all-purpose flour
1 tablespoon granulated sugar
1 teaspoon vanilla
2 tablespoons butter
3 medium apples, peeled, cored, and sliced
1/4 cup brown sugar
Powdered sugar for dusting
Maple syrup
Combine the eggs, milk, flour, granulated sugar, and vanilla in a blender. Blend until smooth, and set aside.
Melt the butter in a nonstick skillet that can later be placed in the oven. Then add the sliced apples and the brown sugar. Cook, stirring occasionally, for about ten minutes or until the apples begin to turn a golden brown. Remove pan from heat.
Pour the blended mixture over the apples in the pan, and move the pan to the oven at 425°F. Bake for 16 to 18 minutes or until the batter is browned and slightly raised. Once you remove the pan from the oven, dust with powdered sugar. Cut into wedges and serve with maple syrup.
3 eggs
1/2 cup milk
1/2 cup all-purpose flour
1 tablespoon granulated sugar
1 teaspoon vanilla
2 tablespoons butter
3 medium apples, peeled, cored, and sliced
1/4 cup brown sugar
Powdered sugar for dusting
Maple syrup
Combine the eggs, milk, flour, granulated sugar, and vanilla in a blender. Blend until smooth, and set aside.
Melt the butter in a nonstick skillet that can later be placed in the oven. Then add the sliced apples and the brown sugar. Cook, stirring occasionally, for about ten minutes or until the apples begin to turn a golden brown. Remove pan from heat.
Pour the blended mixture over the apples in the pan, and move the pan to the oven at 425°F. Bake for 16 to 18 minutes or until the batter is browned and slightly raised. Once you remove the pan from the oven, dust with powdered sugar. Cut into wedges and serve with maple syrup.
Tuesday, September 20, 2011
CP Cake
Chocolate Applesauce Cake
Fix-It and Enjoy-It Potluck Heaven
Makes 20-24 servings
Prep Time: 20 minutes
Cooking/Baking Time: 40 minutes
Ingredients:
1½ cups sugar
½ cup oil
2 eggs
2 cups applesauce
2 cups flour
1½ tsp. baking soda
½ tsp. cinnamon
2 Tbsp. cocoa
Topping:
3 Tbsp. sugar
1 cup chocolate chips
½ cup chopped nuts, optional
1. In a medium mixing bowl, combine 1½ cups sugar, oil, eggs, and applesauce. Mix well.
2. Add flour, baking soda, cinnamon, and cocoa. Stir to mix.
3. Pour batter into greased 9 x 13 pan.
4. Mix 3 Tbsp. sugar, chocolate chips and optional nuts. Sprinkle mixture over batter.
5. Bake at 350° for 40 minutes or until toothpick inserted in cake comes out clean.
Fix-It and Enjoy-It Potluck Heaven
Makes 20-24 servings
Prep Time: 20 minutes
Cooking/Baking Time: 40 minutes
Ingredients:
1½ cups sugar
½ cup oil
2 eggs
2 cups applesauce
2 cups flour
1½ tsp. baking soda
½ tsp. cinnamon
2 Tbsp. cocoa
Topping:
3 Tbsp. sugar
1 cup chocolate chips
½ cup chopped nuts, optional
1. In a medium mixing bowl, combine 1½ cups sugar, oil, eggs, and applesauce. Mix well.
2. Add flour, baking soda, cinnamon, and cocoa. Stir to mix.
3. Pour batter into greased 9 x 13 pan.
4. Mix 3 Tbsp. sugar, chocolate chips and optional nuts. Sprinkle mixture over batter.
5. Bake at 350° for 40 minutes or until toothpick inserted in cake comes out clean.
Sunday, September 18, 2011
brownies plus!
Decadence -- ridiculous decadence -- ahead, people! In one little dessert, we've got the rich taste of fudge brownies, we've got the warm and comforting flavor of chocolate chip cookies, and then we've got the crunch and vanilla cream of a yummy Oreo sandwich cookie to end the whole dirty shebang.
We're talking Chocolate Chip Cookie & Oreo Fudge Brownie Bars, guys. And I challenge you to find a treat more delicious.
Chocolate Chip Cookie & Oreo Fudge Brownie Bars from Bang Style
Ingredients:
1 cup (2 sticks) butter, softened
1 cup granulated sugar
3/4 cup light brown sugar
2 large eggs
1 Tablespoon pure vanilla extract
2 1/2 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon salt
2 cups (12 ounces) milk chocolate chips
1 pkg Double Stuffed Oreos
1 Family Size (9×13) Brownie mix
1/4 cup hot fudge topping (optional)
Instructions:
1. Preheat oven to 350 degrees.
2. Cream the butter and both sugars in a large bowl with an electric mixer on medium speed for 3-5 minutes. Add the eggs and vanilla and mix well to thoroughly combine. In a separate bowl, whisk together the flour, baking soda, and salt, then slowly incorporate into the mixer until the flour is just combined. Stir in chocolate chips.
3. Spread the cookie dough in the bottom of a 9X13 baking dish that’s been lined with wax paper and sprayed with cooking spray. Top with a layer of Oreos.
4. Mix together brownie mix, adding an optional 1/4 cup of hot fudge topping to the mix.
5. Pour the brownie batter over the cookie dough and Oreos. Bake at 350 degrees for 45-55 minutes.
We're talking Chocolate Chip Cookie & Oreo Fudge Brownie Bars, guys. And I challenge you to find a treat more delicious.
Chocolate Chip Cookie & Oreo Fudge Brownie Bars from Bang Style
Ingredients:
1 cup (2 sticks) butter, softened
1 cup granulated sugar
3/4 cup light brown sugar
2 large eggs
1 Tablespoon pure vanilla extract
2 1/2 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon salt
2 cups (12 ounces) milk chocolate chips
1 pkg Double Stuffed Oreos
1 Family Size (9×13) Brownie mix
1/4 cup hot fudge topping (optional)
Instructions:
1. Preheat oven to 350 degrees.
2. Cream the butter and both sugars in a large bowl with an electric mixer on medium speed for 3-5 minutes. Add the eggs and vanilla and mix well to thoroughly combine. In a separate bowl, whisk together the flour, baking soda, and salt, then slowly incorporate into the mixer until the flour is just combined. Stir in chocolate chips.
3. Spread the cookie dough in the bottom of a 9X13 baking dish that’s been lined with wax paper and sprayed with cooking spray. Top with a layer of Oreos.
4. Mix together brownie mix, adding an optional 1/4 cup of hot fudge topping to the mix.
5. Pour the brownie batter over the cookie dough and Oreos. Bake at 350 degrees for 45-55 minutes.
Saturday, September 17, 2011
gotta try it!
This recipe for chocolate pudding cake was given to me by a friend, and it's amazing and so incredibly easy. You just put in a couple of ingredients, let it cook for a few hours, then you have warm, delicious chocolate cake. How did I not discover the beauty of this thing sooner?
1 pkg. (3.9 oz.) instant chocolate pudding
3 cups cold milk
1 chocolate fudge cake mix
2 squares semi-sweet chocolate, coarsely chopped (you can also use chocolate chips)
Whipped cream for serving
Spray slow cooker with cooking spray.
Beat pudding mix and milk together in the slow cooker with a whisk for a couple of minutes.
Prepare cake batter as directed on the box, then pour it over the pudding.
Cover and cook on low for 2 1/2 - 3 hours or until a toothpick comes out clean.
Turn off the slow cooker, top with chocolate, and let stand for 20-30 minutes.
Top with whipped cream, and serve.
1 pkg. (3.9 oz.) instant chocolate pudding
3 cups cold milk
1 chocolate fudge cake mix
2 squares semi-sweet chocolate, coarsely chopped (you can also use chocolate chips)
Whipped cream for serving
Spray slow cooker with cooking spray.
Beat pudding mix and milk together in the slow cooker with a whisk for a couple of minutes.
Prepare cake batter as directed on the box, then pour it over the pudding.
Cover and cook on low for 2 1/2 - 3 hours or until a toothpick comes out clean.
Turn off the slow cooker, top with chocolate, and let stand for 20-30 minutes.
Top with whipped cream, and serve.
Sunday, September 11, 2011
Giant Chocolate Chip Cookie Cake
Giant Chocolate Chip Cookie Cake from AllRecipes
Ingredients:
1 cup butter, softened
3/4 cup sugar
3/4 cup packed brown sugar
1 teaspoon vanilla extract
2 eggs
2 1/4 cups all-purpose flour
1 teaspoon salt
1 teaspoon baking soda
2 cups good quality semisweet chocolate chips
1 cup chopped walnuts (optional)
Instructions:
1. In large bowl, beat butter, sugar, brown sugar, and vanilla until light and fluffy. Add eggs, one at a time, beating well.
2. Gradually add flour, salt, and baking soda, beating until well blended. Stir in chocolate chips and nuts.
3. Spread in greased 14-inch round pizza pan. Bake at 375 for 20 to 25 minutes. Cool cookie in pan on a cooling rack.
Ingredients:
1 cup butter, softened
3/4 cup sugar
3/4 cup packed brown sugar
1 teaspoon vanilla extract
2 eggs
2 1/4 cups all-purpose flour
1 teaspoon salt
1 teaspoon baking soda
2 cups good quality semisweet chocolate chips
1 cup chopped walnuts (optional)
Instructions:
1. In large bowl, beat butter, sugar, brown sugar, and vanilla until light and fluffy. Add eggs, one at a time, beating well.
2. Gradually add flour, salt, and baking soda, beating until well blended. Stir in chocolate chips and nuts.
3. Spread in greased 14-inch round pizza pan. Bake at 375 for 20 to 25 minutes. Cool cookie in pan on a cooling rack.
Pumpkin Cupcakes With Cinnamon Cream Cheese Frosting
Pumpkin Cupcakes With Cinnamon Cream Cheese Frosting from AllRecipes
Ingredients
For cupcakes
2 1/4 cups all-purpose flour
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/2 teaspoon ground ginger
1/2 teaspoon ground cloves
1/2 teaspoon ground allspice
1/2 teaspoon salt
1 tablespoon baking powder
1/2 teaspoon baking soda
1/2 cup butter, softened
1 cup white sugar
1/3 cup brown sugar
2 eggs
3/4 cup milk
1 cup pumpkin puree
For frosting
1 (8-ounce) package cream cheese, softened
1/4 cup butter, softened
3 cups confectioners' sugar
1 teaspoon vanilla extract
1 teaspoon ground cinnamon
Instructions
1. Sift together the flour, 1 teaspoon cinnamon, nutmeg, ginger, cloves, allspice, salt, baking powder, and baking soda; set aside.
2. Beat 1/2 cup of butter, white sugar, and brown sugar with an electric mixer in a large bowl until light and fluffy. Add the room-temperature eggs one at a time, allowing each egg to blend into the butter mixture before adding the next. Stir in the milk and pumpkin puree after the last egg.
3. Stir in the flour mixture, mixing until just incorporated.
4. Pour the batter into 24 greased muffin cups or cups lined with muffin papers.
5. Bake at 375 until golden and the tops spring back when lightly pressed -- about 25 minutes. Cool in the pans for 5 minutes before removing to cool completely on a wire rack.
6. Make frosting. Beat the cream cheese and 1/4 butter with an electric mixer in a bowl until smooth. Beat in the confectioners' sugar a little at a time until incorporated. Add the vanilla extract and 1 teaspoon ground cinnamon; beat until fluffy.
7. Once the cupcakes are cool, frost with the cream cheese icing.
Ingredients
For cupcakes
2 1/4 cups all-purpose flour
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/2 teaspoon ground ginger
1/2 teaspoon ground cloves
1/2 teaspoon ground allspice
1/2 teaspoon salt
1 tablespoon baking powder
1/2 teaspoon baking soda
1/2 cup butter, softened
1 cup white sugar
1/3 cup brown sugar
2 eggs
3/4 cup milk
1 cup pumpkin puree
For frosting
1 (8-ounce) package cream cheese, softened
1/4 cup butter, softened
3 cups confectioners' sugar
1 teaspoon vanilla extract
1 teaspoon ground cinnamon
Instructions
1. Sift together the flour, 1 teaspoon cinnamon, nutmeg, ginger, cloves, allspice, salt, baking powder, and baking soda; set aside.
2. Beat 1/2 cup of butter, white sugar, and brown sugar with an electric mixer in a large bowl until light and fluffy. Add the room-temperature eggs one at a time, allowing each egg to blend into the butter mixture before adding the next. Stir in the milk and pumpkin puree after the last egg.
3. Stir in the flour mixture, mixing until just incorporated.
4. Pour the batter into 24 greased muffin cups or cups lined with muffin papers.
5. Bake at 375 until golden and the tops spring back when lightly pressed -- about 25 minutes. Cool in the pans for 5 minutes before removing to cool completely on a wire rack.
6. Make frosting. Beat the cream cheese and 1/4 butter with an electric mixer in a bowl until smooth. Beat in the confectioners' sugar a little at a time until incorporated. Add the vanilla extract and 1 teaspoon ground cinnamon; beat until fluffy.
7. Once the cupcakes are cool, frost with the cream cheese icing.
7 layer dip
Warm 7-Layer Mexican Dip
Posted by Julie Ryan Evans on September 10, 2011 at 8:00 AM
Comments (1)| Likes (7)
If you're looking for a great fall appetizer that will disappear in minutes, look no further than this warm and gooey seven-layer Mexican dip. Most everyone has had some version of a layered dip like this, but this one is particularly good. I like it because it's served warm -- something about cold refried beans just isn't the same.
You can adjust and add to it as you like, but this basic recipe, adapted from Simply Recipes, is a good place to start. If you add lettuce and enough vegetables, you can even spoon it into tortilla shells and call it dinner. Ole!
7-Layer Dip
2 cups of refried beans
1 teaspoon of chipotle powder, Tabasco chipotle sauce, or adobo sauce, more to taste (or plain chili powder to taste)
1/4 to 1/2 teaspoon ground cumin
Salt
1 cup shredded cheddar or Monterey Jack cheese
1/4 cup chopped green Anaheim chiles (canned) OR a Tbsp of chopped pickled jalapenos (more to taste)
1 avocado, peeled and chopped
1 tomato chopped
1/3 cup of sour cream
1/2 small can of sliced ripe black olives
1 bunch of green onions, chopped
Heat the refried beans in a medium sauté pan or cast iron skillet. Stir in enough water to get a creamy, easily dip-able consistency, about 1/4 of a cup.
Mix in the chipotle chili powder (or Tabasco, or adobo, or regular chili powder) and cumin to taste. Stir in salt to taste.
Once the beans are hot and bubbly, spread them over the bottom of a warmed serving dish. Immediately add the shredded cheese so that the heat from the beans helps melt the cheese.
Layer on the chopped green chilies, chopped avocado, chopped tomato. Spoon on the sour cream (or crema Mexicana, crema fresca, or even cream fraiche).
Top with sliced green onions and olives.
Serve immediately with tortilla chips.
Posted by Julie Ryan Evans on September 10, 2011 at 8:00 AM
Comments (1)| Likes (7)
If you're looking for a great fall appetizer that will disappear in minutes, look no further than this warm and gooey seven-layer Mexican dip. Most everyone has had some version of a layered dip like this, but this one is particularly good. I like it because it's served warm -- something about cold refried beans just isn't the same.
You can adjust and add to it as you like, but this basic recipe, adapted from Simply Recipes, is a good place to start. If you add lettuce and enough vegetables, you can even spoon it into tortilla shells and call it dinner. Ole!
7-Layer Dip
2 cups of refried beans
1 teaspoon of chipotle powder, Tabasco chipotle sauce, or adobo sauce, more to taste (or plain chili powder to taste)
1/4 to 1/2 teaspoon ground cumin
Salt
1 cup shredded cheddar or Monterey Jack cheese
1/4 cup chopped green Anaheim chiles (canned) OR a Tbsp of chopped pickled jalapenos (more to taste)
1 avocado, peeled and chopped
1 tomato chopped
1/3 cup of sour cream
1/2 small can of sliced ripe black olives
1 bunch of green onions, chopped
Heat the refried beans in a medium sauté pan or cast iron skillet. Stir in enough water to get a creamy, easily dip-able consistency, about 1/4 of a cup.
Mix in the chipotle chili powder (or Tabasco, or adobo, or regular chili powder) and cumin to taste. Stir in salt to taste.
Once the beans are hot and bubbly, spread them over the bottom of a warmed serving dish. Immediately add the shredded cheese so that the heat from the beans helps melt the cheese.
Layer on the chopped green chilies, chopped avocado, chopped tomato. Spoon on the sour cream (or crema Mexicana, crema fresca, or even cream fraiche).
Top with sliced green onions and olives.
Serve immediately with tortilla chips.
Spiced Banana Chocolate Chip Muffins
Spiced Banana Chocolate Chip Muffins from Amanda's Cookin
Ingredients:
1 cup sugar
1/2 cup vegetable oil
2 eggs, beaten
3 medium ripe bananas
3 tablespoons vanilla yogurt
1 teaspoon baking soda
1 tablespoon vanilla
2 cups flour
1 teaspoon cinnamon
1/2 nutmeg
1/4 teaspoon allspice
1/8 teaspoon ground cloves
1/4 cup pecans
1 cup milk chocolate chips, divided
Instructions:
1. Preheat oven to 400 F.
2. In large bowl using a wooden spoon, beat together sugar and oil. Add eggs and bananas, mix well. In small bowl, stir the baking soda into the vanilla yogurt. Add yogurt mixture slowly to the banana mixture. Add vanilla and stir until combined.
3. Whisk together flour, cinnamon, nutmeg, allspice and cloves. Add flour mixture to the banana mixture and fold in. Do not overmix! Overmixing will result in tough muffins. Stir only until combined, batter may be lumpy.
4. Fold in pecans and half of the chocolate chips. Spoon batter into greased jumbo muffin cups. Sprinkle top of muffin batter with remaining chocolate chips.
5. Bake 20-22 minutes. Turn out onto cooling rack and allow to cool completely.
Makes 11 jumbo muffins.
Ingredients:
1 cup sugar
1/2 cup vegetable oil
2 eggs, beaten
3 medium ripe bananas
3 tablespoons vanilla yogurt
1 teaspoon baking soda
1 tablespoon vanilla
2 cups flour
1 teaspoon cinnamon
1/2 nutmeg
1/4 teaspoon allspice
1/8 teaspoon ground cloves
1/4 cup pecans
1 cup milk chocolate chips, divided
Instructions:
1. Preheat oven to 400 F.
2. In large bowl using a wooden spoon, beat together sugar and oil. Add eggs and bananas, mix well. In small bowl, stir the baking soda into the vanilla yogurt. Add yogurt mixture slowly to the banana mixture. Add vanilla and stir until combined.
3. Whisk together flour, cinnamon, nutmeg, allspice and cloves. Add flour mixture to the banana mixture and fold in. Do not overmix! Overmixing will result in tough muffins. Stir only until combined, batter may be lumpy.
4. Fold in pecans and half of the chocolate chips. Spoon batter into greased jumbo muffin cups. Sprinkle top of muffin batter with remaining chocolate chips.
5. Bake 20-22 minutes. Turn out onto cooling rack and allow to cool completely.
Makes 11 jumbo muffins.
Tuesday, August 30, 2011
chicken chilli
Crock Pot Chicken Taco Chili
Gina's Weight Watcher Recipes
Servings: 10 • Size: 1 1/4 cups • Old Points: 3 pts • Points+: 5 pts
Calories: 203.7 • Fat: 1.4 g • Carb: 33.3 g • Fiber: 10.0 g • Protein: 16.9 g
1 onion, chopped
1 16-oz can black beans
1 16-oz can kidney beans
1 8-oz can tomato sauce
10 oz package frozen corn kernels
2 14.5-oz cans diced tomatoes w/chilies
1 packet taco seasoning
1 tbsp cumin
1 tbsp chili powder
24 oz (3-4) boneless skinless chicken breasts
chili peppers, chopped (optional)
1/4 cup chopped fresh cilantro
Combine beans, onion, chili peppers, corn, tomato sauce, cumin, chili powder and taco seasoning in a slow cooker. Place chicken on top and cover. Cook on low for 10 hours or on high for 6 hours. Half hour before serving, remove chicken and shred. Return chicken to slow cooker and stir in. Top with fresh cilantro. Also try it with low fat cheese and sour cream (extra points).
Gina's Weight Watcher Recipes
Servings: 10 • Size: 1 1/4 cups • Old Points: 3 pts • Points+: 5 pts
Calories: 203.7 • Fat: 1.4 g • Carb: 33.3 g • Fiber: 10.0 g • Protein: 16.9 g
1 onion, chopped
1 16-oz can black beans
1 16-oz can kidney beans
1 8-oz can tomato sauce
10 oz package frozen corn kernels
2 14.5-oz cans diced tomatoes w/chilies
1 packet taco seasoning
1 tbsp cumin
1 tbsp chili powder
24 oz (3-4) boneless skinless chicken breasts
chili peppers, chopped (optional)
1/4 cup chopped fresh cilantro
Combine beans, onion, chili peppers, corn, tomato sauce, cumin, chili powder and taco seasoning in a slow cooker. Place chicken on top and cover. Cook on low for 10 hours or on high for 6 hours. Half hour before serving, remove chicken and shred. Return chicken to slow cooker and stir in. Top with fresh cilantro. Also try it with low fat cheese and sour cream (extra points).
Thursday, August 25, 2011
green chili chicken
bake chicken
once cooked shred
add green chili sauce
and a brick of cream cheese softened.
simmer till melted
in a 9x13 baking dish
fill flour (wheat) tortillas
roll and line the pan
cover with more chili sauce a bit of cheese and bake.
once cooked shred
add green chili sauce
and a brick of cream cheese softened.
simmer till melted
in a 9x13 baking dish
fill flour (wheat) tortillas
roll and line the pan
cover with more chili sauce a bit of cheese and bake.
chicken nuggets
So I looked at the recipe that I posted right before this one.
I made a few changes....
I took a heal of bread and let it dry out
crumbled into a bowl
added seasoning -my kids love ranch so I used dried parsley, onion and garlic powder
I let it stand mixed in a bowl overnight
**to let it mingle and to allow the bread to dry out more**
I added 2t of oil into the season mix
cut chicken breast into small chunks
mix together
put on a greased cookie sheet.
**to grease the cookie sheet I used a small amount of cooking oil and wiped it onto the sheet. I don't use aerosol cans or cooking spray as the aerosol fumes are harmful to Noah's kidneys.
put in oven at 425 (I found this to be a bit to high in my own oven) for about 5mins
check and flip over. cook for maybe 5 more mins let sit and cool.
YUM
I made a few changes....
I took a heal of bread and let it dry out
crumbled into a bowl
added seasoning -my kids love ranch so I used dried parsley, onion and garlic powder
I let it stand mixed in a bowl overnight
**to let it mingle and to allow the bread to dry out more**
I added 2t of oil into the season mix
cut chicken breast into small chunks
mix together
put on a greased cookie sheet.
**to grease the cookie sheet I used a small amount of cooking oil and wiped it onto the sheet. I don't use aerosol cans or cooking spray as the aerosol fumes are harmful to Noah's kidneys.
put in oven at 425 (I found this to be a bit to high in my own oven) for about 5mins
check and flip over. cook for maybe 5 more mins let sit and cool.
YUM
Amazing chicken!
Healthy Baked Chicken Nuggets
Gina's Weight Watcher Recipes
Servings: 4 • Serving Size: 1/4th of nuggets • Old Points: 4 pts • Points+: 4 pts
Calories: 164.9 • Fat: 4.6 g • Protein: 22.1 g • Carb: 7.7 g • Fiber: 0.9 g • Sugar: 0.1 g
16 oz (2 large) skinless boneless chicken breasts, cut into even bit sized pieces
salt and pepper to taste
2 tsp olive oil
6 tbsp whole wheat Italian seasoned breadcrumbs
2 tbsp panko
2 tbsp grated parmesan cheese
olive oil spray (I used my Misto)
Preheat oven to 425°. Spray a baking sheet with olive oil spray.
Put the olive oil in one bowl and the breadcrumbs, panko and parmesan cheese in another.
Season chicken with salt and pepper, then put in the bowl with the olive oil and mix well so the olive oil evenly coats all of the chicken.
Put a few chunks of chicken at a time into the breadcrumb mixture to coat, then on the baking sheet. Lightly spray the top with olive oil spray then bake 8 - 10 minutes. Turn over then cook another 4 - 5 minutes or until cooked though.
Gina's Weight Watcher Recipes
Servings: 4 • Serving Size: 1/4th of nuggets • Old Points: 4 pts • Points+: 4 pts
Calories: 164.9 • Fat: 4.6 g • Protein: 22.1 g • Carb: 7.7 g • Fiber: 0.9 g • Sugar: 0.1 g
16 oz (2 large) skinless boneless chicken breasts, cut into even bit sized pieces
salt and pepper to taste
2 tsp olive oil
6 tbsp whole wheat Italian seasoned breadcrumbs
2 tbsp panko
2 tbsp grated parmesan cheese
olive oil spray (I used my Misto)
Preheat oven to 425°. Spray a baking sheet with olive oil spray.
Put the olive oil in one bowl and the breadcrumbs, panko and parmesan cheese in another.
Season chicken with salt and pepper, then put in the bowl with the olive oil and mix well so the olive oil evenly coats all of the chicken.
Put a few chunks of chicken at a time into the breadcrumb mixture to coat, then on the baking sheet. Lightly spray the top with olive oil spray then bake 8 - 10 minutes. Turn over then cook another 4 - 5 minutes or until cooked though.
Wednesday, July 27, 2011
hippie cobbler
black berries
1.5c of oats (old fashioned)
bout .5c flour (I used whole wheat unbleached)
cinnamon
1c brown sugar
vanilla
mix the topping together so it looks like sticky dry dough.
wash berries (I added honey not sugar)
bake at 350 till topping is browned and the berries are bubbling
1.5c of oats (old fashioned)
bout .5c flour (I used whole wheat unbleached)
cinnamon
1c brown sugar
vanilla
mix the topping together so it looks like sticky dry dough.
wash berries (I added honey not sugar)
bake at 350 till topping is browned and the berries are bubbling
burgers
I took ground beef added the following
Chili powder
garlic powder
seasoning salt
chopped read onions
once that was mixed well I added a bit of bbq sauce. Enough to make it sticky.
grill SUPER YUM
Chili powder
garlic powder
seasoning salt
chopped read onions
once that was mixed well I added a bit of bbq sauce. Enough to make it sticky.
grill SUPER YUM
Wednesday, June 15, 2011
grilled chicken
I used my cast iron pan that has a griddle embossed in it.
I grilled the chicken with a small amount of salt and and dried minced onions.
After it was grilled I put it pan and all into the oven remembering to turn it.
I cooked it for an additional 30mins in the oven.
SUPER GOOD
I grilled the chicken with a small amount of salt and and dried minced onions.
After it was grilled I put it pan and all into the oven remembering to turn it.
I cooked it for an additional 30mins in the oven.
SUPER GOOD
Mini Pizza
I love LOVE LOVE pizza it has been an issue...
Now I take a whole wheat tortilla on high 500 degrees in the oven
I put pizza sauce a small amount of pepperoni on it cheese then oven roasted asparagus.
Put back in the oven long enough for everything to melt.
Now I take a whole wheat tortilla on high 500 degrees in the oven
I put pizza sauce a small amount of pepperoni on it cheese then oven roasted asparagus.
Put back in the oven long enough for everything to melt.
Saturday, June 4, 2011
Italian Turkey Sliders
Italian Turkey Sliders with Honey Dijon Mayo
By Anne Coleman
Yummy? See what our family testers said.
Click Star to Rate...
Hands-On Time: 10min
Ready In: 20min
Yield: 16
Print
4 Comments Share
Sliders are very popular right now and this version made with ground turkey and baked rather than fried is not only good, but good for you. My kids ate these like there was no tomorrow and even the pickiest of them finished his plate without a complaint. Served with baked Parmesan fries this was the perfect 'fast food' meal and the cost per slider is about 45 cents -- that's good, too.
Ingredients
20 ounces lean ground turkey
2 tablespoons Parmesan cheese, grated
1 clove garlic - minced
1/2 teaspoon basil,, dried
1/2 teaspoon oregano,, dried
1 teaspoon salt
freshly ground black pepper
16 dinner or slider rolls
1/3 cup mayonnaise
1 tablespoon honey Dijon mustard
Directions
Combine ground turkey, cheese and all seasonings. Mix together well.
Shape turkey into 16 small patties.
Place patties on a greased baking sheet.
Bake at 350 degrees F for 8 - 10 minutes or until cooked through. Be careful not to cook too long or they will become dried out.
Combine mayonnaise with honey Dijon mustard and stir until well blended.
Place on rolls and top with honey Dijon mayo.
By Anne Coleman
Yummy? See what our family testers said.
Click Star to Rate...
Hands-On Time: 10min
Ready In: 20min
Yield: 16
4 Comments Share
Sliders are very popular right now and this version made with ground turkey and baked rather than fried is not only good, but good for you. My kids ate these like there was no tomorrow and even the pickiest of them finished his plate without a complaint. Served with baked Parmesan fries this was the perfect 'fast food' meal and the cost per slider is about 45 cents -- that's good, too.
Ingredients
20 ounces lean ground turkey
2 tablespoons Parmesan cheese, grated
1 clove garlic - minced
1/2 teaspoon basil,, dried
1/2 teaspoon oregano,, dried
1 teaspoon salt
freshly ground black pepper
16 dinner or slider rolls
1/3 cup mayonnaise
1 tablespoon honey Dijon mustard
Directions
Combine ground turkey, cheese and all seasonings. Mix together well.
Shape turkey into 16 small patties.
Place patties on a greased baking sheet.
Bake at 350 degrees F for 8 - 10 minutes or until cooked through. Be careful not to cook too long or they will become dried out.
Combine mayonnaise with honey Dijon mustard and stir until well blended.
Place on rolls and top with honey Dijon mayo.
Tuesday, April 5, 2011
Friday, March 25, 2011
choc and Zucchini muffins GF
Fiona makes quick bread with this recipe, great for breakfast or an after school snack. I made muffins because they ar easy to pack for a healthy away-from-home snack.
Prep Time: 15 minutes
Cook Time: 50 minutes
Total Time: 65 minutes
Ingredients:
2 cups sorghum flour OR gluten-free all purpose flour mix
1 1/2 teaspoons xanthan gum (don't add gum if using a GF flour mix that contains xanthan gum or guar gum)
1/2 teaspoon salt
1 1/2 teaspoons baking soda
1/2 cup unsweetened cocoa powder
1/2 cup granulated sugar
1/4 cup packed brown sugar
2 large eggs
1/2 cup canola oil OR light olive oil
1 teaspoon vanilla extract
1/2 cup low fat sour cream (for dairy free version substitute applesauce or tofu for sour cream)
3 cups shredded unpeeled zucchini
3/4 cup gluten-free semi-sweet chocolate chips
Preparation:
Preheat oven to 350° F / 176° C
Spray two 8-inch loaf pans OR two 12-cup muffin tins with nonstick cooking spray
Place flour, xanthan gum, salt, baking soda and cocoa powder in a medium bowl. Use a wire whisk to combine.
In a large bowl, place oil, sugars, eggs and vanilla and mix with an electric hand mixer until fluffy. Stir in sour cream (or dairy free substitute) and shredded zucchini. Stir flour mixture into batter until just combined. Fold in chocolate chips.
Divide batter between prepared loaf or muffin pans and bake for 50 minutes for loaves or 25-30 minutes for muffins or until a toothpick inserted in the center of loaf or muffin comes out clean.
Allow to cool on wire rack for 10 minutes before turning out.
Yields about 24 muffins or 8-10 slices per loaf
Prep Time: 15 minutes
Cook Time: 50 minutes
Total Time: 65 minutes
Ingredients:
2 cups sorghum flour OR gluten-free all purpose flour mix
1 1/2 teaspoons xanthan gum (don't add gum if using a GF flour mix that contains xanthan gum or guar gum)
1/2 teaspoon salt
1 1/2 teaspoons baking soda
1/2 cup unsweetened cocoa powder
1/2 cup granulated sugar
1/4 cup packed brown sugar
2 large eggs
1/2 cup canola oil OR light olive oil
1 teaspoon vanilla extract
1/2 cup low fat sour cream (for dairy free version substitute applesauce or tofu for sour cream)
3 cups shredded unpeeled zucchini
3/4 cup gluten-free semi-sweet chocolate chips
Preparation:
Preheat oven to 350° F / 176° C
Spray two 8-inch loaf pans OR two 12-cup muffin tins with nonstick cooking spray
Place flour, xanthan gum, salt, baking soda and cocoa powder in a medium bowl. Use a wire whisk to combine.
In a large bowl, place oil, sugars, eggs and vanilla and mix with an electric hand mixer until fluffy. Stir in sour cream (or dairy free substitute) and shredded zucchini. Stir flour mixture into batter until just combined. Fold in chocolate chips.
Divide batter between prepared loaf or muffin pans and bake for 50 minutes for loaves or 25-30 minutes for muffins or until a toothpick inserted in the center of loaf or muffin comes out clean.
Allow to cool on wire rack for 10 minutes before turning out.
Yields about 24 muffins or 8-10 slices per loaf
Banana coconut muffins GF
Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 25 minutes
Yield: 6 mini muffins
Ingredients:
Melissa's Recipe for Gluten-Free Banana Coconut Muffins
Makes 6 Mini-Sized Muffins (Double ingredient amounts for 6 regular sized muffins or quadruple for 12 muffins. Increase baking time to about 20 - 25 minutes)
Start with ingredients at room temperature:
3 eggs room temperature (I used large eggs)
2 tablespoons melted coconut oil (OR light olive oil or melted butter)
1/3 cup mashed ripe banana (if doubling batch, use one medium ripe banana)
1 teaspoon Frontier Herbs alcohol-free vanilla flavor OR vanilla extract
1/4 teaspoon sea salt
1/4 cup coconut flour
1 tablespoon almond meal or hazelnut flour
1/4 teaspoon Featherweight baking powder
1/2 teaspoon cinnamon
1 tablespoon shredded coconut (preferably unsweetened)
2 tablespoons raisins
Preparation:
Preheat oven to 400° F / 204° C
Thoroughly grease a 6 cup muffin tin with coconut oil or line with paper muffin liners.
Melt coconut oil if it is not liquefied. Make sure the other ingredients are at room temperature. Mix the first five ingredients together. Add the coconut flour, almond or hazelnut flour, baking powder, cinnamon and shredded coconut and whisk together until smooth.
Fold in raisins if using. Pour into muffin cups that have been greased with coconut oil (or lined with paper.)
Bake at 400° F / 204° C for 15 minutes (see note) or until a toothpick inserted in a muffin comes out clean. Pop muffins onto a wire rack to cool, then store in a container and refrigerate. Flavor is best one or two days after baking.
Note - If you double the recipe, bake muffins for about 20 minutes and use toothpick test to check that muffins are done. If not, bake an additional 5 minutes.
Cook Time: 15 minutes
Total Time: 25 minutes
Yield: 6 mini muffins
Ingredients:
Melissa's Recipe for Gluten-Free Banana Coconut Muffins
Makes 6 Mini-Sized Muffins (Double ingredient amounts for 6 regular sized muffins or quadruple for 12 muffins. Increase baking time to about 20 - 25 minutes)
Start with ingredients at room temperature:
3 eggs room temperature (I used large eggs)
2 tablespoons melted coconut oil (OR light olive oil or melted butter)
1/3 cup mashed ripe banana (if doubling batch, use one medium ripe banana)
1 teaspoon Frontier Herbs alcohol-free vanilla flavor OR vanilla extract
1/4 teaspoon sea salt
1/4 cup coconut flour
1 tablespoon almond meal or hazelnut flour
1/4 teaspoon Featherweight baking powder
1/2 teaspoon cinnamon
1 tablespoon shredded coconut (preferably unsweetened)
2 tablespoons raisins
Preparation:
Preheat oven to 400° F / 204° C
Thoroughly grease a 6 cup muffin tin with coconut oil or line with paper muffin liners.
Melt coconut oil if it is not liquefied. Make sure the other ingredients are at room temperature. Mix the first five ingredients together. Add the coconut flour, almond or hazelnut flour, baking powder, cinnamon and shredded coconut and whisk together until smooth.
Fold in raisins if using. Pour into muffin cups that have been greased with coconut oil (or lined with paper.)
Bake at 400° F / 204° C for 15 minutes (see note) or until a toothpick inserted in a muffin comes out clean. Pop muffins onto a wire rack to cool, then store in a container and refrigerate. Flavor is best one or two days after baking.
Note - If you double the recipe, bake muffins for about 20 minutes and use toothpick test to check that muffins are done. If not, bake an additional 5 minutes.
breakfast bread GF
Prep Time: 10 minutes
Cook Time: 50 minutes
Total Time: 1 hour
Ingredients:
3 cups dairy free / soy free gluten-free flour blend (recipe below) OR your favorite all purpose gluten-free blend
1/3 cup sugar
1 tablespoon instant yeast
2 teaspoons guar gum OR xanthan gum
2 teaspoons salt
6 egg yolks
1/3 cup light olive oil
1 3/4 cups club soda or sparkling mineral water
Preparation:
Grease a bread loaf pan with butter.(I used an 8.5 x 4.5 loaf pan)
Combine dry ingredients in a large mixing bowl. Use a large whisk to thoroughly blend.
Lightly whisk egg yokes. Add olive oil to yolks and add to dry ingredients.
Slowly add carbonated water to the bowl and mix until blended.
Using an electric hand or stand mixer, beat bread batter on high for 4 minutes. Scrape batter down with a spatula and cover bowl with a damp towel or plastic wrap. Place in a warm location to rise for approximately 45 minutes.
Preheat oven to 325°
Stir down the batter and pour into prepared loaf pan. Dip a flexible spatula in water and use it to press the batter evenly into pan and smooth the top of the loaf.
Set the loaf pan, uncovered in a warm, draft-free location to rise.
When batter is about 1 inch below the top rim of the bread pan place it in preheated oven.
Bake bread for 50 minutes or until internal temperature reads 200° on an instant read thermometer.
Remove bread from loaf pan and cool on a rack before slicing.
Cook Time: 50 minutes
Total Time: 1 hour
Ingredients:
3 cups dairy free / soy free gluten-free flour blend (recipe below) OR your favorite all purpose gluten-free blend
1/3 cup sugar
1 tablespoon instant yeast
2 teaspoons guar gum OR xanthan gum
2 teaspoons salt
6 egg yolks
1/3 cup light olive oil
1 3/4 cups club soda or sparkling mineral water
Preparation:
Grease a bread loaf pan with butter.(I used an 8.5 x 4.5 loaf pan)
Combine dry ingredients in a large mixing bowl. Use a large whisk to thoroughly blend.
Lightly whisk egg yokes. Add olive oil to yolks and add to dry ingredients.
Slowly add carbonated water to the bowl and mix until blended.
Using an electric hand or stand mixer, beat bread batter on high for 4 minutes. Scrape batter down with a spatula and cover bowl with a damp towel or plastic wrap. Place in a warm location to rise for approximately 45 minutes.
Preheat oven to 325°
Stir down the batter and pour into prepared loaf pan. Dip a flexible spatula in water and use it to press the batter evenly into pan and smooth the top of the loaf.
Set the loaf pan, uncovered in a warm, draft-free location to rise.
When batter is about 1 inch below the top rim of the bread pan place it in preheated oven.
Bake bread for 50 minutes or until internal temperature reads 200° on an instant read thermometer.
Remove bread from loaf pan and cool on a rack before slicing.
GF sandwich bread
Dry Ingredients
2 1/2 cups Brown Rice Flour
2/3 cup cornstarch
2/3 cup dry milk powder [If dairy is a problem for you, dry soy milk or DariFree can be substituted. The finished loaf will be lighter in color.]
1 Tablespoon xanthan gum
1 teaspoon salt
Wet Ingredients
1 3/4 cups warm water
1 packet active dry yeast
2 Tablespoons vegetable oil
2 large eggs
1 In a small bowl, combine water and yeast. Stir to combine. Use a liquid measuring cup. (I use a 2-cup measure.) The water should be between 110-115 degrees F. Let the yeast dissolve in the water while you measure your dry ingredients.
2 In a medium mixing bowl, whisk together dry ingredients. While using a scale to measure ingredients is the most accurate method, most American home bakers use cup measures. And so do I! (Just don't tell my professional baker friends. It can be our little secret.) The best way to fill a measuring cup is to "fill and level." Using a scoop, or a smaller size measuring cup, pour the flour into your measuring cup. Be sure to use a nested set of "dry" measuring cups. If your flour has been sitting around, it's a good idea to whisk it before measuring. This will lighten it and break up any clumps. Overfill the cup and then run a straight edge tool over the top of the cup. I like to use a small cake decorating spatula. This is what you are looking for: a level cup of flour. Use this method for any gluten-free flours and starches.
3 Add yeast mixture, vegetable oil and eggs.
4 Using an electric mixer, mix dough for five minutes on medium-high speed. (If using a stand mixer, remember to use the flat paddle attachment to mix the dough.) Your dough should be soft, thick, and sticky. The dough will not form a cohesive dough ball. If you are using a handheld mixer, the dough will try to "climb" the beaters. Be sure to use a rubber spatula to push the dough back into the bowl.
5 Lightly grease a 9x5-inch loaf pan with vegetable spay.
6 Spread batter evenly into the pan.
7 Cover the loaf lightly with a piece of greased plastic wrap. (If you cover the loaf tightly, the dough will have trouble rising.)
8 Allow dough to rise for 1 hour. Check it. It it has risen a little over the top of the pan, it is ready.
9 Preheat oven to 350 degrees F. (Keep dough covered while preheating the oven.)
10 Remove plastic wrap and bake for 55 minutes or until internal temperature reaches 208 degrees-211 degrees F. If the crust of your bread begins to get too dark before the internal temperature of the bread reaches 208 degrees, simply cover the loaf with a piece of aluminum foil. This will allow the bread to continue baking without burning the crust.
11 Remove bread from oven and turn it out onto a wire rack to cool. This will help to keep the crust crisp.
12 Allow the loaf to cool completely. Store at room temperature for two to three days or slice and freeze. Do not refrigerate--this will make for soggy bread!
2 1/2 cups Brown Rice Flour
2/3 cup cornstarch
2/3 cup dry milk powder [If dairy is a problem for you, dry soy milk or DariFree can be substituted. The finished loaf will be lighter in color.]
1 Tablespoon xanthan gum
1 teaspoon salt
Wet Ingredients
1 3/4 cups warm water
1 packet active dry yeast
2 Tablespoons vegetable oil
2 large eggs
1 In a small bowl, combine water and yeast. Stir to combine. Use a liquid measuring cup. (I use a 2-cup measure.) The water should be between 110-115 degrees F. Let the yeast dissolve in the water while you measure your dry ingredients.
2 In a medium mixing bowl, whisk together dry ingredients. While using a scale to measure ingredients is the most accurate method, most American home bakers use cup measures. And so do I! (Just don't tell my professional baker friends. It can be our little secret.) The best way to fill a measuring cup is to "fill and level." Using a scoop, or a smaller size measuring cup, pour the flour into your measuring cup. Be sure to use a nested set of "dry" measuring cups. If your flour has been sitting around, it's a good idea to whisk it before measuring. This will lighten it and break up any clumps. Overfill the cup and then run a straight edge tool over the top of the cup. I like to use a small cake decorating spatula. This is what you are looking for: a level cup of flour. Use this method for any gluten-free flours and starches.
3 Add yeast mixture, vegetable oil and eggs.
4 Using an electric mixer, mix dough for five minutes on medium-high speed. (If using a stand mixer, remember to use the flat paddle attachment to mix the dough.) Your dough should be soft, thick, and sticky. The dough will not form a cohesive dough ball. If you are using a handheld mixer, the dough will try to "climb" the beaters. Be sure to use a rubber spatula to push the dough back into the bowl.
5 Lightly grease a 9x5-inch loaf pan with vegetable spay.
6 Spread batter evenly into the pan.
7 Cover the loaf lightly with a piece of greased plastic wrap. (If you cover the loaf tightly, the dough will have trouble rising.)
8 Allow dough to rise for 1 hour. Check it. It it has risen a little over the top of the pan, it is ready.
9 Preheat oven to 350 degrees F. (Keep dough covered while preheating the oven.)
10 Remove plastic wrap and bake for 55 minutes or until internal temperature reaches 208 degrees-211 degrees F. If the crust of your bread begins to get too dark before the internal temperature of the bread reaches 208 degrees, simply cover the loaf with a piece of aluminum foil. This will allow the bread to continue baking without burning the crust.
11 Remove bread from oven and turn it out onto a wire rack to cool. This will help to keep the crust crisp.
12 Allow the loaf to cool completely. Store at room temperature for two to three days or slice and freeze. Do not refrigerate--this will make for soggy bread!
ranch dressing mix GF
Makes 1 packet worth of ranch dressing mix or approximately 2 tablespoons.
2 Tsp instant minced onion
1/2 tsp salt
1/8 tsp garlic powder
1 TBS parsley flakes
Combine ingredients in a small bowl and then place in an airtight bag or container. Use within 6 Months.
To make dip mix with 1 cup mayonnaise and 1 cup sour cream.
For dressing substitute sourcream with buttermilk.
2 Tsp instant minced onion
1/2 tsp salt
1/8 tsp garlic powder
1 TBS parsley flakes
Combine ingredients in a small bowl and then place in an airtight bag or container. Use within 6 Months.
To make dip mix with 1 cup mayonnaise and 1 cup sour cream.
For dressing substitute sourcream with buttermilk.
GF Bisquick
3 1/2 cups brown rice flour
3 1/2 cups millet flour
5 Tablespoons gluten free baking powder
4 teaspoons Xanthan gum
1 teaspoon salt
2 teaspoons cream of tartar
1 teaspoon baking soda
1/3 cup shortening
3/4 cups cow, soy or rice milk
bowl
baking pan
storage container with tight lid
3 1/2 cups millet flour
5 Tablespoons gluten free baking powder
4 teaspoons Xanthan gum
1 teaspoon salt
2 teaspoons cream of tartar
1 teaspoon baking soda
1/3 cup shortening
3/4 cups cow, soy or rice milk
bowl
baking pan
storage container with tight lid
Saturday, March 5, 2011
Roast Beef Spicey
In the crock pot put a small roast
taco seasoning
1T vinegar
cook on high for 5 plus hours.
shred
YUM
taco seasoning
1T vinegar
cook on high for 5 plus hours.
shred
YUM
Saturday, February 26, 2011
Chicken taco stew
Ingredients
1 onion, chopped
1 16-oz can black beans
1 16-oz can kidney beans
1 16-oz can corn (drained)
1 8-oz can tomato sauce
2 14.5-oz cans diced tomatoes w/chilies
1 1.25-oz packet taco seasoning
1-2 boneless skinless chicken breasts
Directions:::
Mix everything together in a slow cooker except chicken. Lay chicken on top and cover. Cook on low for 6-8 hours or on high for 3-4 hours. 30 minutes before serving, remove chicken and shred. Return chicken to slow cooker and stir in. This is good eaten with cheese, sour cream, or tortilla chips.
1 onion, chopped
1 16-oz can black beans
1 16-oz can kidney beans
1 16-oz can corn (drained)
1 8-oz can tomato sauce
2 14.5-oz cans diced tomatoes w/chilies
1 1.25-oz packet taco seasoning
1-2 boneless skinless chicken breasts
Directions:::
Mix everything together in a slow cooker except chicken. Lay chicken on top and cover. Cook on low for 6-8 hours or on high for 3-4 hours. 30 minutes before serving, remove chicken and shred. Return chicken to slow cooker and stir in. This is good eaten with cheese, sour cream, or tortilla chips.
Cheesy Crock-Pot Chicken
6 boneless skinless chicken breasts
salt and pepper to taste
garlic powder to taste
2 cans condensed cream of chicken soup
1 can condensed cheddar cheese soup
Rinse chicken and sprinkle with salt, pepper and garlic powder.
Mix undiluted soup and pour over chicken in crock pot. Cook on low 6-8 hours. Serve over rice or noodles.
salt and pepper to taste
garlic powder to taste
2 cans condensed cream of chicken soup
1 can condensed cheddar cheese soup
Rinse chicken and sprinkle with salt, pepper and garlic powder.
Mix undiluted soup and pour over chicken in crock pot. Cook on low 6-8 hours. Serve over rice or noodles.
Friday, February 25, 2011
salsa sour cream chicken
in crock pot but chicken
cover with salsa
add 1/2 of a small container of sour cream
cook
I'm making baked potatoes to go with
cover with salsa
add 1/2 of a small container of sour cream
cook
I'm making baked potatoes to go with
SOUR CREAM CHICKEN CP
In the bottom of the crock pot put how many chicken pieces you want.
In a bowl mix together
1/2 of a small container of sour cream
1c of cream of mushroom soup
1pk of onion soup mix
1/2 through cooking the chicken add sauce.
I love this with veggies and rice
In a bowl mix together
1/2 of a small container of sour cream
1c of cream of mushroom soup
1pk of onion soup mix
1/2 through cooking the chicken add sauce.
I love this with veggies and rice
Monday, February 21, 2011
2-21-11 dinner
Ingredients
1/3 cup grated Parmesan cheese
1/4 teaspoon Italian seasoning
6 skinless, boneless chicken breasts
1/4 cup chopped green onions
1 tablespoon butter
1 tablespoon all-purpose flour
1/2 cup skim milk
1/2 (10 ounce) package frozen chopped spinach, thawed and drained
1 tablespoon chopped pimento peppers
Directions
Preheat oven to 350 degrees F (175 degrees C).
In a small bowl combine cheese and seasoning. Roll chicken pieces in cheese mixture to coat lightly. Set remaining cheese mixture aside. Arrange coated chicken pieces in an 8x8x2 inch baking dish.
In a small saucepan, saute green onion in butter/margarine until tender. Stir in flour, then add milk all at once. Simmer, stirring, until bubbly. Stir in drained spinach and pimiento and mix together. Spoon spinach mixture over chicken and sprinkle with remaining cheese mixture. Bake uncovered for 30 to 35 minutes or until tender and chicken juices run clear.
Nutritional Information
Amount Per Serving Calories: 186 | Total Fat: 4.8g | Cholesterol: 78mg
1/3 cup grated Parmesan cheese
1/4 teaspoon Italian seasoning
6 skinless, boneless chicken breasts
1/4 cup chopped green onions
1 tablespoon butter
1 tablespoon all-purpose flour
1/2 cup skim milk
1/2 (10 ounce) package frozen chopped spinach, thawed and drained
1 tablespoon chopped pimento peppers
Directions
Preheat oven to 350 degrees F (175 degrees C).
In a small bowl combine cheese and seasoning. Roll chicken pieces in cheese mixture to coat lightly. Set remaining cheese mixture aside. Arrange coated chicken pieces in an 8x8x2 inch baking dish.
In a small saucepan, saute green onion in butter/margarine until tender. Stir in flour, then add milk all at once. Simmer, stirring, until bubbly. Stir in drained spinach and pimiento and mix together. Spoon spinach mixture over chicken and sprinkle with remaining cheese mixture. Bake uncovered for 30 to 35 minutes or until tender and chicken juices run clear.
Nutritional Information
Amount Per Serving Calories: 186 | Total Fat: 4.8g | Cholesterol: 78mg
Sunday, February 13, 2011
a lot of cream :)
chop potatoes
mix in 1 can of cream of broccoli soup
1 can of cream of celery soup
add chicken
and 1 can cream of chicken soup
sprinkle with cheese
I am going to add broccoli to this as well.
mix in 1 can of cream of broccoli soup
1 can of cream of celery soup
add chicken
and 1 can cream of chicken soup
sprinkle with cheese
I am going to add broccoli to this as well.
Saturday, February 12, 2011
crock pot pizza
CROCKPOT PIZZA
Serves 4-6
1 1/2 pounds lean ground beef
2 medium onions -- chopped
2/3 16 oz pkg rigatoni, -- cooked
2 cans pizza sauce
2 pounds shredded mozzarella cheese
1 package (3 oz.) pepperoni
In a skillet, brown meat with the onions. Layer ingredients in crockpot in the order given. Cook low for 5 hours.
**The cook time for this isn't right. If I make it again I will cook it for maybe 3hours on low. It burned.
Serves 4-6
1 1/2 pounds lean ground beef
2 medium onions -- chopped
2/3 16 oz pkg rigatoni, -- cooked
2 cans pizza sauce
2 pounds shredded mozzarella cheese
1 package (3 oz.) pepperoni
In a skillet, brown meat with the onions. Layer ingredients in crockpot in the order given. Cook low for 5 hours.
**The cook time for this isn't right. If I make it again I will cook it for maybe 3hours on low. It burned.
rice and ground turkey
2 cans of tomato soup
cooked rice 2c uncooked
mix tomato soup and rice together
place in the bottom of a baking dish
brown ground beef or turkey
put on top of the rice
top with cheese
bake at 200 till warm
cooked rice 2c uncooked
mix tomato soup and rice together
place in the bottom of a baking dish
brown ground beef or turkey
put on top of the rice
top with cheese
bake at 200 till warm
Saturday, January 29, 2011
Shepards pie mostly :)
made mash potatoes
cooked ground turkey
layer in order given in a 9x13 pan
top with a mix of green beans mixed with cream of mushroom soup
once that is added
add french fried onions
and bake 350 for about 45mins
cooked ground turkey
layer in order given in a 9x13 pan
top with a mix of green beans mixed with cream of mushroom soup
once that is added
add french fried onions
and bake 350 for about 45mins
black bean and chicken soup
in my stock pot I put
2 chicken breast
water
golden mushroom soup
potatoes
later I added diced canned tomatoes juice and all
dry salsa mix
and left over black beans
pull apart the chicken
let simmer
2 chicken breast
water
golden mushroom soup
potatoes
later I added diced canned tomatoes juice and all
dry salsa mix
and left over black beans
pull apart the chicken
let simmer
Wednesday, January 26, 2011
lean mean dinner!
I cooked up some ground turkey
While that was cooking I boiled water for noodles
When the turkey was done I added frozen chopped spin
put the lid on it
cook noddles drain turkey
mix together with tomatoes.
While that was cooking I boiled water for noodles
When the turkey was done I added frozen chopped spin
put the lid on it
cook noddles drain turkey
mix together with tomatoes.
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