1 pkg. White Wine & Herb Marinade (dry seasoning packet)
1/2 C. flour
1 tsp. garlic powder
1/2 tsp. black pepper
10-12 chicken drumsticks (or substitute your favorite chicken pieces)
cooking spray
Preheat oven to 350.
In a wide, shallow bowl, combine all ingredients except chicken. Drip chicken pieces in flour mixture, turning to coat thoroughly. Add cooking spray to coat evenly on a nonstick baking sheet, place coated chicken on sheet.
Bake for 50-60 minutes, turning the chicken over halfway through baking time.
Yields = 5-6 servings (2 drumsticks per person)
Entertaining? This dish pairs well with pasta with either tomato or cream based sauces. Add salad and garlic bread and you've got yourself a party. You can also make this up ahead of time and freeze up to 1 month.
Got leftovers of this dish? Remove chicken from bone, shred, add 1 tsp. parmesan per piece of chicken, and add 2-4 T. Italian dressing, mixing to coat well. Heat flour (or corn) tortillas in a griddle pan over medium-high heat, add chicken mixture with a palmful of mozzarella cheese and top with another tortilla for a twist on a quesadilla!
Sunday, November 8, 2009
Wednesday, November 4, 2009
Cinnamon Walnut Crunch Cookies
1/2 C. each brown and granulated sugar
1 stick margarine
1 egg
1 tsp. black walnut extract
1/2 tsp. baking soda dissolved in 1 T. water
2 C. flour
1 tsp. cinnamon
1 C. chopped walnuts
In large mixing bowl, combine sugars with margarine, add each remaining ingredients individually, stirring well between each.
Heat oven to 375.
Drop dough by rounded spoonful onto ungreased cookie sheet.
Bake 8-12 minutes, longer for a crunchy cookie, shorter for a softer cookie.
Yield = 30 cookies
1 stick margarine
1 egg
1 tsp. black walnut extract
1/2 tsp. baking soda dissolved in 1 T. water
2 C. flour
1 tsp. cinnamon
1 C. chopped walnuts
In large mixing bowl, combine sugars with margarine, add each remaining ingredients individually, stirring well between each.
Heat oven to 375.
Drop dough by rounded spoonful onto ungreased cookie sheet.
Bake 8-12 minutes, longer for a crunchy cookie, shorter for a softer cookie.
Yield = 30 cookies
White Chocolate Mocha Bars
1 box classic white cake mix
2 eggs, minus 1 yolk
1/4 C. each brown sugar and unsweetened applesauce
1/4 C. white chocolate mocha coffee creamer
1 tsp. vanilla extract
1/2 C. each cappucino chips and white chocolate chips
In a large mixing bowl, combine all but final 2 ingredients.
Stir in chips and spread mixture evenly into a greased 13x9" baking dish.
Preheat oven to 375.
Bake bars for 24-27 sminutes, cool and cut.
Yields = 24-36 bars.
2 eggs, minus 1 yolk
1/4 C. each brown sugar and unsweetened applesauce
1/4 C. white chocolate mocha coffee creamer
1 tsp. vanilla extract
1/2 C. each cappucino chips and white chocolate chips
In a large mixing bowl, combine all but final 2 ingredients.
Stir in chips and spread mixture evenly into a greased 13x9" baking dish.
Preheat oven to 375.
Bake bars for 24-27 sminutes, cool and cut.
Yields = 24-36 bars.
Thursday, October 29, 2009
Chicken Alfredo Lasagne
9 lasagne noodles
1 1/2 lb. cooked chicken
3 cloves garlic
1 tsp. olive oil
1 jar Alfredo sauce
1 can cream of mushroom or chicken soup
1/2 C. sour cream
1 medium red bell pepper, finely chopped - optional
1 3/4 C. mozzarella or provolone cheese
1/2 C. parmesan cheese
3 T. parsley
Preheat oven to 350.
Cook lasagne noodles according to directions on package. In a medium skillet, sautee garlic in olive oil, stir in alfredo sauce, chicken, bell pepper, sour cream, and cream of mushroom soup (undiluted). Cook over medium-low for 5-7 minutes, til mixture is just heated through.
Grease a 13x9" baking dish and lay down 3 lasagne noodles. Top with alfredo sauce mixture, then cheese. Repeat layering, ending with cheese. Top with parmesan and parsley.
Bake for 35-40 minutes, or until cheese is melted and lasagne is heated through.
Yields 8-10 servings
1 1/2 lb. cooked chicken
3 cloves garlic
1 tsp. olive oil
1 jar Alfredo sauce
1 can cream of mushroom or chicken soup
1/2 C. sour cream
1 medium red bell pepper, finely chopped - optional
1 3/4 C. mozzarella or provolone cheese
1/2 C. parmesan cheese
3 T. parsley
Preheat oven to 350.
Cook lasagne noodles according to directions on package. In a medium skillet, sautee garlic in olive oil, stir in alfredo sauce, chicken, bell pepper, sour cream, and cream of mushroom soup (undiluted). Cook over medium-low for 5-7 minutes, til mixture is just heated through.
Grease a 13x9" baking dish and lay down 3 lasagne noodles. Top with alfredo sauce mixture, then cheese. Repeat layering, ending with cheese. Top with parmesan and parsley.
Bake for 35-40 minutes, or until cheese is melted and lasagne is heated through.
Yields 8-10 servings
Friday, October 23, 2009
Rice with Stir-Fried Veggies
2 C. white rice, uncooked
3 1/2 C. water
1 T. parsley
1/4 C. soy sauce
1/4 C. teriyaki
1 medium yellow onion, chopped and divided in half
3 cloves garlic, or 2 tsp. minced garlic
2 T. minced ginger
1 medium-large bell pepper, any color, chopped
8 oz. fresh mushrooms, any variety, sliced thin
3 tsp. oil, divided
salt and pepper, to taste
In a large, shallow skillet, add 2 tsp. oil and heat over medium high. Once oil is hot, add garlic, half of the onion, ginger and saute for 1 minute. Add rice and toast til rice is opaque, about 3-5 minutes. Add water, parsley, soy, and teriyaki. Brign to a boil, cover and simmer on medium-low for 13-15 minutes.
In a medium skillet, and remaining oil, mushroom, bell pepper, onion, pinch of ginger, salt and pepper. Saute over medium-high for 7-10 minutes, or til veggies are fork-tender.
When veggies are cooked, during last 2-3 minutes of rice cooking, fold stir fried veggies in, and finish cooking. Garnish with additional parsley if desired.
Yields = 6-8 servings
3 1/2 C. water
1 T. parsley
1/4 C. soy sauce
1/4 C. teriyaki
1 medium yellow onion, chopped and divided in half
3 cloves garlic, or 2 tsp. minced garlic
2 T. minced ginger
1 medium-large bell pepper, any color, chopped
8 oz. fresh mushrooms, any variety, sliced thin
3 tsp. oil, divided
salt and pepper, to taste
In a large, shallow skillet, add 2 tsp. oil and heat over medium high. Once oil is hot, add garlic, half of the onion, ginger and saute for 1 minute. Add rice and toast til rice is opaque, about 3-5 minutes. Add water, parsley, soy, and teriyaki. Brign to a boil, cover and simmer on medium-low for 13-15 minutes.
In a medium skillet, and remaining oil, mushroom, bell pepper, onion, pinch of ginger, salt and pepper. Saute over medium-high for 7-10 minutes, or til veggies are fork-tender.
When veggies are cooked, during last 2-3 minutes of rice cooking, fold stir fried veggies in, and finish cooking. Garnish with additional parsley if desired.
Yields = 6-8 servings
Sunday, October 18, 2009
Pear Ginger Crisp
4-5 large Bosc pears
3 T. grated gingerroot
1 1/4 C. brown sugar
3 T. margarine, very cold
1 1/2 C. oats
2/3 C. flour
Peel and thinly slice the pears. Toss pears with ginger, 1/3 C. flour, and 1/4 C. brown sugar and aplce in a greased 8x8" pan.
Combine all remaining ingredients in a separate bowl, cutting margarine through the mixture until mixture consistency is of fine crumbles. Sprinkle the topping over the pears.
Bake at 375 for 30-40 minutes, until pears are fork tender and mixture is golden brown on top.
Yields = 8-12 servings
3 T. grated gingerroot
1 1/4 C. brown sugar
3 T. margarine, very cold
1 1/2 C. oats
2/3 C. flour
Peel and thinly slice the pears. Toss pears with ginger, 1/3 C. flour, and 1/4 C. brown sugar and aplce in a greased 8x8" pan.
Combine all remaining ingredients in a separate bowl, cutting margarine through the mixture until mixture consistency is of fine crumbles. Sprinkle the topping over the pears.
Bake at 375 for 30-40 minutes, until pears are fork tender and mixture is golden brown on top.
Yields = 8-12 servings
Saturday, October 17, 2009
Ginger Pork StirFry
3 lb. pork roast, cut into bite-sized pieces
salt and pepper
3 large dry white onions
4 T. minced gingerroot
3 medium to large bell peppers, assorted colors
1 bunch green onions
2 C. shredded carrot
2 cans straw mushrooms
Cut onion into slices. Cut the bell peppers into julienned trips. Drain liquid from the straw mushrooms.
Season pork with salt and pepper.
Add 2 T. oil to a large, shallow skillet over high heat. Add onion, gingerroot, and pepper to skillet, sautee until partially cooked. Add all remaining ingredients except green onion and carrot. Cook over high to medium high heat for 6-10 minues, until pork is cooked and veggies are fork tender. Add green onion and carrot just before servings, stir well.
Serve over white rice.
Yields = 4-6 servings
Variation idea:
Use chicken or beef in place of the pork.
salt and pepper
3 large dry white onions
4 T. minced gingerroot
3 medium to large bell peppers, assorted colors
1 bunch green onions
2 C. shredded carrot
2 cans straw mushrooms
Cut onion into slices. Cut the bell peppers into julienned trips. Drain liquid from the straw mushrooms.
Season pork with salt and pepper.
Add 2 T. oil to a large, shallow skillet over high heat. Add onion, gingerroot, and pepper to skillet, sautee until partially cooked. Add all remaining ingredients except green onion and carrot. Cook over high to medium high heat for 6-10 minues, until pork is cooked and veggies are fork tender. Add green onion and carrot just before servings, stir well.
Serve over white rice.
Yields = 4-6 servings
Variation idea:
Use chicken or beef in place of the pork.
Friday, October 16, 2009
Indonesian Garlic Chicken
3 lbs. chicken, bone-in or 2.5 lbs. boneless
1 C. honey
6 cloves garlic, crushed
4 T. minced gingerroot
salt & pepper
1 small bunch cilantro
Season chicken with salt and pepper. Whisk together honey, garlic, and ginger. Add to crockpot chicken and honey mixture. Cook on high for 4-5 hours, low for 6-8 hours. Serve over fried rice.
1 C. honey
6 cloves garlic, crushed
4 T. minced gingerroot
salt & pepper
1 small bunch cilantro
Season chicken with salt and pepper. Whisk together honey, garlic, and ginger. Add to crockpot chicken and honey mixture. Cook on high for 4-5 hours, low for 6-8 hours. Serve over fried rice.
BBQ Pork Fried Rice
1 1/2 C, pork ribs, shredded or diced
1/4 C. BBQ sauce, any variety
2 tsp. veggie or canola oil
2 C. cooked white rice (leftover rice works great for this)
2 large eggs, slightly scrambled
1 C. peas, canned (drained) or frozen (thawed)
1/2 medium onion, finely diced
2 cloves garlic, crushed
1/3 C. soy sauce
2 T. lemon juice
1 1/2 tsp. lemon pepper
1 T. minced gingerroot
1/2 tsp. chili powder
Toss shredded pork with BBQ sauce.
Add oil to a large, skillet over high heat. When oil is hot, add onion and cook until translucent. Stir in garlic and ginger and cook for 30 seconds.
Add egg and scramble quickly. When egg is half cooked, add all remaining ingredients and cook over medium-high to high heat for 12-15 minutes, stirring to mix, the stir occasionally and heat through. Rice should be golden, and mixture should be hot.
Yield = 6-8 servings
1/4 C. BBQ sauce, any variety
2 tsp. veggie or canola oil
2 C. cooked white rice (leftover rice works great for this)
2 large eggs, slightly scrambled
1 C. peas, canned (drained) or frozen (thawed)
1/2 medium onion, finely diced
2 cloves garlic, crushed
1/3 C. soy sauce
2 T. lemon juice
1 1/2 tsp. lemon pepper
1 T. minced gingerroot
1/2 tsp. chili powder
Toss shredded pork with BBQ sauce.
Add oil to a large, skillet over high heat. When oil is hot, add onion and cook until translucent. Stir in garlic and ginger and cook for 30 seconds.
Add egg and scramble quickly. When egg is half cooked, add all remaining ingredients and cook over medium-high to high heat for 12-15 minutes, stirring to mix, the stir occasionally and heat through. Rice should be golden, and mixture should be hot.
Yield = 6-8 servings
Maple Glazed Ginger Pork Chops
1/2 C. maple syrup
4 T. brown sugar
2 T. soy sauce
2 T. gingerroot, minced
4 bone-in pork chops (boneless works fine, too)
1 1/2 tsp. salt
3/4 tsp. black pepper
In a small bowl, whisk together maple syrup, brown sugar, ginger, and soy sauce. Season with salt and pepper, if desired.
Drizzled half the mixture over chops and let marinade for 15 minutes to 2 hours.
In a skillet over medium heat, add 1 tsp. oil. Once oil is how, add pork chops and sear 2-3 minutes on each side. Cut heat down to a medium-low and cook 6-9 minutes per side, until pork chops are cooked through. Drizzle with remaining marinade.
Serve with salad and baked potato.
Yields = 4 servings.
4 T. brown sugar
2 T. soy sauce
2 T. gingerroot, minced
4 bone-in pork chops (boneless works fine, too)
1 1/2 tsp. salt
3/4 tsp. black pepper
In a small bowl, whisk together maple syrup, brown sugar, ginger, and soy sauce. Season with salt and pepper, if desired.
Drizzled half the mixture over chops and let marinade for 15 minutes to 2 hours.
In a skillet over medium heat, add 1 tsp. oil. Once oil is how, add pork chops and sear 2-3 minutes on each side. Cut heat down to a medium-low and cook 6-9 minutes per side, until pork chops are cooked through. Drizzle with remaining marinade.
Serve with salad and baked potato.
Yields = 4 servings.
Thursday, October 15, 2009
Sweet and Tangy Chicken Strips
2 large chicken breasts, cut in half, then into strips
1/4 orange bell pepper
1/4 C. honey
1 T. olive oil
2 T. soy sauce
2 T. brown sugar
1/2 tsp. cumin
1/2 tsp. paprika
salt and pepper
Combine all ingredients except chicken in a medium mixing bowl. Add chicken, toss to coat well.
Over medium-high heat, spray a skillet with cooking spray, and add chicken. Cook over medium-high for 6-8 minutes, turning chicken over as it browns. Chicken is done when juices run clear and is golden brown.
Yields = 4-5 servings.
1/4 orange bell pepper
1/4 C. honey
1 T. olive oil
2 T. soy sauce
2 T. brown sugar
1/2 tsp. cumin
1/2 tsp. paprika
salt and pepper
Combine all ingredients except chicken in a medium mixing bowl. Add chicken, toss to coat well.
Over medium-high heat, spray a skillet with cooking spray, and add chicken. Cook over medium-high for 6-8 minutes, turning chicken over as it browns. Chicken is done when juices run clear and is golden brown.
Yields = 4-5 servings.
Italian Sausage Burgers
1 lb. Italian sausage
1/2 lb. ground turkey
1 T. fennel seed
2 cloves garlic, crushed
1/4 medium onion, minced
1/4 C. Italian style bread crumbs
1 T. oregano
1/4 C. parmesan
6 slices provolone or mozzarella
6 rolls or buns, toasted
In a large mixing bowl, combine sausage, turkey, fennel seed, garlic, onion, bread crumbs, oregano, and parmesan. Using the side of your hand, score mixture into 6 equal portions. Shape into patties.
Add 3 patties to a skillet over medium-high heat. Cook for 4-5 minutes per side, burgers are done when juices run clear and burger is no longer pink in the middle. Add cheese, let set for 2-3 minutes to melt the cheese.
Top with marinara.
Yield = 6 burgers
In the mood for meatballs? Add 1 egg and 2 T. milk to meat mixture. Use nice crusty french rolls and some marinara and build yourself a meatball sammie!
For an appetizer - form meat mixture into balls, slightly flatten in the middle and fry until fully cooked. Serve over small buns for Italian Burger Shooters!
1/2 lb. ground turkey
1 T. fennel seed
2 cloves garlic, crushed
1/4 medium onion, minced
1/4 C. Italian style bread crumbs
1 T. oregano
1/4 C. parmesan
6 slices provolone or mozzarella
6 rolls or buns, toasted
In a large mixing bowl, combine sausage, turkey, fennel seed, garlic, onion, bread crumbs, oregano, and parmesan. Using the side of your hand, score mixture into 6 equal portions. Shape into patties.
Add 3 patties to a skillet over medium-high heat. Cook for 4-5 minutes per side, burgers are done when juices run clear and burger is no longer pink in the middle. Add cheese, let set for 2-3 minutes to melt the cheese.
Top with marinara.
Yield = 6 burgers
In the mood for meatballs? Add 1 egg and 2 T. milk to meat mixture. Use nice crusty french rolls and some marinara and build yourself a meatball sammie!
For an appetizer - form meat mixture into balls, slightly flatten in the middle and fry until fully cooked. Serve over small buns for Italian Burger Shooters!
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