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B.D.
Friday, December 16, 2005
Wednesday, December 14, 2005
Sunday, December 04, 2005
Chicken
ALICE’S CHICKEN
from Outback Restaurant
4 skinless, boneless chicken breasts 1/2" thick
Honey Mustard (recipe below)
6 pieces of bacon, cut in half, fried crisp
1/2 tsp. McCormick Season All
1 C. sliced sautéed mushrooms (or canned, drained)
3 C. shredded Colby/Monterey Jack cheese
Parsley for garnish
Rub chicken breast with Season All and set aside to marinate for 1 hour.Fry bacon and drain. Shred cheese. Make Honey Mustard.Spread chicken breast with Honey Mustard, cover with a layer of mushrooms,three slices of bacon, and then cover entirely with cheese (don't skimp).Place in heated oven at 350 degrees or microwave until cheese is melted.Add parsley garnish and serve with extra Honey Mustard on the side.
Honey Mustard:
1/2 C. prepared mustard
1/4 C. honey
1/4 C. light corn syrup
1/4 C. mayonnaise
Blend all together until completely smooth and free from lumps. Adjust thecornsyrup depending on how sharp you like the mustard to taste.(Use this sauce alone over chicken or as a dip.)
CREAMY MUSHROOM-BACON CHICKEN
4 tablespoons margarine, melted
4 bone-in chicken breast halves
1 teaspoon seasoning salt
2 cloves garlic, crushed
4 slices of thick bacon
1 package (8 ounces) fresh sliced mushrooms
1/2 cup heavy cream
Pepper to taste
Pour the melted margarine into a 13x9-inch baking pan. Add the chicken, turning to coat with the butter. Season both sides with the seasoned salt. Top with the bacon slices, garlic and mushrooms. Bake at 350 degrees F for 40-45 minutes, or until chicken is cooked through.Remove the chicken breasts and place on a serving platter. Pour the juices from the pan into a saucepan over medium heat.Add the cream and heat until thick. Season with pepper to taste. Pour over chicken and serve.
Grilled Glazed Chicken
1/8 cup apple jelly
1 1/2 tsp. mustard
1/4 tsp. salt
1 1/2 tsp. honey
1/4 tsp. cinnamon
2-4 chicken breasts
Combine all ingredients except chicken. Place chicken on grill. Cook 15-20 minutes, turning occasionally and brushing with glaze.
B.D.'s note: you can make more if you need to, and I would heat the glaze in the microwave before brushing the chicken.
from Outback Restaurant
4 skinless, boneless chicken breasts 1/2" thick
Honey Mustard (recipe below)
6 pieces of bacon, cut in half, fried crisp
1/2 tsp. McCormick Season All
1 C. sliced sautéed mushrooms (or canned, drained)
3 C. shredded Colby/Monterey Jack cheese
Parsley for garnish
Rub chicken breast with Season All and set aside to marinate for 1 hour.Fry bacon and drain. Shred cheese. Make Honey Mustard.Spread chicken breast with Honey Mustard, cover with a layer of mushrooms,three slices of bacon, and then cover entirely with cheese (don't skimp).Place in heated oven at 350 degrees or microwave until cheese is melted.Add parsley garnish and serve with extra Honey Mustard on the side.
Honey Mustard:
1/2 C. prepared mustard
1/4 C. honey
1/4 C. light corn syrup
1/4 C. mayonnaise
Blend all together until completely smooth and free from lumps. Adjust thecornsyrup depending on how sharp you like the mustard to taste.(Use this sauce alone over chicken or as a dip.)
CREAMY MUSHROOM-BACON CHICKEN
4 tablespoons margarine, melted
4 bone-in chicken breast halves
1 teaspoon seasoning salt
2 cloves garlic, crushed
4 slices of thick bacon
1 package (8 ounces) fresh sliced mushrooms
1/2 cup heavy cream
Pepper to taste
Pour the melted margarine into a 13x9-inch baking pan. Add the chicken, turning to coat with the butter. Season both sides with the seasoned salt. Top with the bacon slices, garlic and mushrooms. Bake at 350 degrees F for 40-45 minutes, or until chicken is cooked through.Remove the chicken breasts and place on a serving platter. Pour the juices from the pan into a saucepan over medium heat.Add the cream and heat until thick. Season with pepper to taste. Pour over chicken and serve.
Grilled Glazed Chicken
1/8 cup apple jelly
1 1/2 tsp. mustard
1/4 tsp. salt
1 1/2 tsp. honey
1/4 tsp. cinnamon
2-4 chicken breasts
Combine all ingredients except chicken. Place chicken on grill. Cook 15-20 minutes, turning occasionally and brushing with glaze.
B.D.'s note: you can make more if you need to, and I would heat the glaze in the microwave before brushing the chicken.
Salsa Recipes
Here are a few simple salsa recipes for you to munch on while you're watching the game. For some reason, I have been wanting fresh salsa, so I'm going to start making my own and see what I can come up with. I'll let you know...
Enjoy!!!
B.D.
Simple Salsa
28 ounces whole tomatoes, drained
1 small onion
1 clove garlic
1 jalapeno pepper (for mild) or 2 (medium) or 3 (hot)
1 teaspoon salt
1/2 teaspoon cumin
1/4 to 1/2 cup cilantro
Put all ingredients into a food processor and blend until saucy.
Casa Salsa
4 to 6 small Roma tomatoes, chopped
3 to 4 green onions, chopped
4 ounces chopped green chili
4 ounces chopped ripe olives
1-1/2 Tablespoons olive oil
1-1/2 teaspoon garlic salt
1 Tablespoon red wine vinegar
2 Tablespoons fresh cilantro, chopped
Combine ingredients. Chill 1 hour before serving. Serve with Tortilla chips.
Warm Salsa Cheese Dip
1 green pepper
1 medium onion, chopped
1 can black olives
One 8-ounce packaged cream cheese
4 ounces shredded mozzarella
4 ounces shredded cheddar cheese
1 jar of your favorite salsa
Mix all ingredients together.
Bake for twenty five minutes at 350 degrees. Serve with Nacho chips.
Enjoy!!!
B.D.
Simple Salsa
28 ounces whole tomatoes, drained
1 small onion
1 clove garlic
1 jalapeno pepper (for mild) or 2 (medium) or 3 (hot)
1 teaspoon salt
1/2 teaspoon cumin
1/4 to 1/2 cup cilantro
Put all ingredients into a food processor and blend until saucy.
Casa Salsa
4 to 6 small Roma tomatoes, chopped
3 to 4 green onions, chopped
4 ounces chopped green chili
4 ounces chopped ripe olives
1-1/2 Tablespoons olive oil
1-1/2 teaspoon garlic salt
1 Tablespoon red wine vinegar
2 Tablespoons fresh cilantro, chopped
Combine ingredients. Chill 1 hour before serving. Serve with Tortilla chips.
Warm Salsa Cheese Dip
1 green pepper
1 medium onion, chopped
1 can black olives
One 8-ounce packaged cream cheese
4 ounces shredded mozzarella
4 ounces shredded cheddar cheese
1 jar of your favorite salsa
Mix all ingredients together.
Bake for twenty five minutes at 350 degrees. Serve with Nacho chips.
Saturday, December 03, 2005
Weekend Report
Ah...it's the weekend again already. Last week flew by.
It's raining today and we might have a chance of freezing rain or some snow.
Who knows.
I'm staying inside anyway.
Here are a few recipes for you.
These recipes are from Anna.
Enjoy!!!
B.D.
Chicken and Dumpling Casserole
1/2 Cup onion - chopped
1/2 Cup celery - chopped
2 Cloves garlic - minced
1/4 Cup butter or margarine
1/2 Cup flour
2 Teaspoons sugar
1 Teaspoon salt
1 Teaspoon dried basil
1/2 Teaspoon pepper
1 Package frozen green peas
4 Cups chicken -- cubed, cooked
***DUMPLING***
2 Cups buttermilk baking mix
2 Teaspoons dried basil
2/3 Cup milk
In large saucepan, saute onion, celery and garlic in butter until tender. Add flour, sugar, salt, basil, pepper and broth; bring to a boil. Cook and stir for 1 minute; reduce heat. Add peas and cook for 5 minutes, stirring constantly. Stir in chicken. Pour into a greased 9 x 13 pan. For dumplings, combine biscuit mix and basil in a bowl. Stir in milk with a fork until moistened. Drop by tablespoonfuls onto casserole (12 dumplings). Bake uncovered, at 350F for 30 minutes. Cover and bake for 10 minutes more or until dumplings are done. Yield: 6 servings.
Grilled Chili Flank Steak
2-lb flank steak, well trimmed
Kosher salt freshly ground black pepper
1 to 2 tablespoons chili rub
lime wedges
Chili rub:
1/4 cup chili powder
1/4 cup oriental sesame oil or good quality olive oil
2 tablespoons fresh lime juice
2 tablespoons soy sauce
1 teaspoon minced garlic
Pat the flank steak thoroughly dry with paper towels sprinkle both sides of the steak with salt and pepper. Using your fingers press the chili rub into both sides. Wrap the steak well and refrigerate for at least 4 hours or up to 2 days. Remove the flank steak from the refrigerator 1 hour before grilling. Grill steak, turning once, until done. (12 To 15 minutes for rare, 15 to 20 minutes for medium.) Let the meat rest for 5 minutes before slicing. Slice the flank against the grain, into thin strips. Serve warm, accompanied by lime wedge.
Chili rub: Combine all the ingredients in a small bowl and stir until well blended. Transfer to a small lidded container and store in the refrigerator for up to 1 month.
BAKED CARRIBEAN RICE
1 onion, finely chopped
1 clove garlic, finely chopped
1/3 cup olive oil
1 cup rice
1 teaspoon salt
1 teaspoon freshly ground black pepper
1 tablespoon chili powder
1 4-ounce jar button mushrooms
8-12 slices garlic sausage or chorizo
Stock (about 1 1/2 cups)
Grated Parmesan cheese
Saute the onion and garlic in hot olive oil until just soft. Add the rice and seasonings and brown lightly. Add the mushrooms and sausage and enough boiling stock to come 1" above the rice. Cover with a tight lid and bake in a 350°F oven until the liquid is completely absorbed, about 35 minutes. Sprinkle with grated Parmesan cheese and serve.
It's raining today and we might have a chance of freezing rain or some snow.
Who knows.
I'm staying inside anyway.
Here are a few recipes for you.
These recipes are from Anna.
Enjoy!!!
B.D.
Chicken and Dumpling Casserole
1/2 Cup onion - chopped
1/2 Cup celery - chopped
2 Cloves garlic - minced
1/4 Cup butter or margarine
1/2 Cup flour
2 Teaspoons sugar
1 Teaspoon salt
1 Teaspoon dried basil
1/2 Teaspoon pepper
1 Package frozen green peas
4 Cups chicken -- cubed, cooked
***DUMPLING***
2 Cups buttermilk baking mix
2 Teaspoons dried basil
2/3 Cup milk
In large saucepan, saute onion, celery and garlic in butter until tender. Add flour, sugar, salt, basil, pepper and broth; bring to a boil. Cook and stir for 1 minute; reduce heat. Add peas and cook for 5 minutes, stirring constantly. Stir in chicken. Pour into a greased 9 x 13 pan. For dumplings, combine biscuit mix and basil in a bowl. Stir in milk with a fork until moistened. Drop by tablespoonfuls onto casserole (12 dumplings). Bake uncovered, at 350F for 30 minutes. Cover and bake for 10 minutes more or until dumplings are done. Yield: 6 servings.
Grilled Chili Flank Steak
2-lb flank steak, well trimmed
Kosher salt freshly ground black pepper
1 to 2 tablespoons chili rub
lime wedges
Chili rub:
1/4 cup chili powder
1/4 cup oriental sesame oil or good quality olive oil
2 tablespoons fresh lime juice
2 tablespoons soy sauce
1 teaspoon minced garlic
Pat the flank steak thoroughly dry with paper towels sprinkle both sides of the steak with salt and pepper. Using your fingers press the chili rub into both sides. Wrap the steak well and refrigerate for at least 4 hours or up to 2 days. Remove the flank steak from the refrigerator 1 hour before grilling. Grill steak, turning once, until done. (12 To 15 minutes for rare, 15 to 20 minutes for medium.) Let the meat rest for 5 minutes before slicing. Slice the flank against the grain, into thin strips. Serve warm, accompanied by lime wedge.
Chili rub: Combine all the ingredients in a small bowl and stir until well blended. Transfer to a small lidded container and store in the refrigerator for up to 1 month.
BAKED CARRIBEAN RICE
1 onion, finely chopped
1 clove garlic, finely chopped
1/3 cup olive oil
1 cup rice
1 teaspoon salt
1 teaspoon freshly ground black pepper
1 tablespoon chili powder
1 4-ounce jar button mushrooms
8-12 slices garlic sausage or chorizo
Stock (about 1 1/2 cups)
Grated Parmesan cheese
Saute the onion and garlic in hot olive oil until just soft. Add the rice and seasonings and brown lightly. Add the mushrooms and sausage and enough boiling stock to come 1" above the rice. Cover with a tight lid and bake in a 350°F oven until the liquid is completely absorbed, about 35 minutes. Sprinkle with grated Parmesan cheese and serve.
Thursday, December 01, 2005
Mid - Week Report
It has definitely gotten colder around here.
I for one hate that.... Julie loves it.
It's that time of year I dread... grilling in the cold.
If it snowed knee deep... Julie would be unstoppable in her enthusiasm.
Me...I would say..."I don't think so"...ain't going to happen.
Yes, when it comes to cold weather, count me out.
When it's this cold...sorry about your luck.
Me...give me spring, summer, or fall...in winter, give me a heater.
I'm cooking inside.....(G)
B.D.
I for one hate that.... Julie loves it.
It's that time of year I dread... grilling in the cold.
If it snowed knee deep... Julie would be unstoppable in her enthusiasm.
Me...I would say..."I don't think so"...ain't going to happen.
Yes, when it comes to cold weather, count me out.
When it's this cold...sorry about your luck.
Me...give me spring, summer, or fall...in winter, give me a heater.
I'm cooking inside.....(G)
B.D.
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