Friday, May 29, 2009

Sweet Chicken "Burgers"

I love chicken - it has to be my go-to food. And grilled with all the fixin's? I don't know what could be better than that!! Here's my one of my favorite version of a traditional burger using some tasty chicken instead.


1/4 C. lemon juice
2 tsp. minced garlic
1 tsp. onion powder
1 T. finely diced red/orange bell pepper (optional, but very tasty!)
2 lbs. boneless skinless chicken thighs
4-6 burger buns

In small bowl, whisk together lemon juice and seasonings. Add chicken, turning til all pieces are well coated. Refrigerate and let stand for 2-4 hours.

Cook over a medium heat on skillet (with 1 tsp. olive oil) or on a grill. Cook 10-12 minutes, turning over once. Chicken is done when juice run clear.
Top with favorite condiments, though I recommend topping with thin sliced red onion, lettuce, light mayo, and Sweet Baby Rays Sweet Vidalia Onion BBQ sauce. You haven't lived til you've had Sweet Baby Rays!

Yield = 4-6 burgers

Mile High Burgers

1 lb. ground beef
1/4 C. A-1 steak sauce (any variety - I used cracked peppercorn)
zest from one lime
1 tsp. season salt
1 tsp. minced garlic
1/2 tsp. pepper
lettuce
tomato
onion

In medium mixing bowl, combine meat with steak sauce, zest, and seasonings. Form into 4-5 patties.

Cook in a medium skillet (or on a grill) over a medium low heat, turning once. Burgers are done with inside is barely pink or when juices run clear. Serve on a bun, with lettuce, tomato, onion, and additional steak sauce if necessary.

Yield = 4-5 burgers.

Enchiladas - basic recipe

1 lbs. browned ground beef or turkey
1/2 tsp. paprika
1 tsp. cumin
2-3 cloves garlic, finely chopped (or 2 tsp. minced)
1/4 medium onion, finely chopped
1 1/2 C. salsa
12-18 corn tortillas, warmed (in microwave, until flexible)
1 can (10-16 oz.) enchilada sauce
8 oz. shredded cheese, cheddar or mexican blend

Add ground beef, garlic, onion, paprika, cumin, and salsa. Cook onions are tender.

Heat oven to 400. Line a 13x9" baking dish with aluminum foil (for easier cleanup) and spray generously with cooking spray.

Dip warmed tortillas in enchilada sauce, coating well. Place a serving-spoon sized amount of meat mixture into each tortilla, roll tightly. Lay in prepared baking dish, with the seam side down. Repeat until all tortillas have been filled. Top with cheese.

Bake at 375 for 10-15 minutes or til cheese is melted.

Yield = 4-5 servings

Kickin' Chicken Paninis

1 lb. cooked chicken, lightly shredded
1 tsp. chicken seasoning
1/2 tsp. fancy garlic salt
1-2 dashed hot sauce
1/4 C. Miracle Whip/light mayo
4 oz. shredded Colby jack cheese
10 slices bread (any variety)

Combine hot sauce, chicken seasoning, and garlic salt with mayo. Stir in chicken.
On grill pan, spray generously with cooking spray, lay down 5 slices of bread, top with cheese, the with chicken mixture. Top with any additional cheese, bread and grill til cheese melts and bread is firm.

Yield = 5 sammies

Tangy Turkey Sammies

3 T. Italian salad dressing
1 lb. deli sliced/shaved turkey
1/4 medium onion, thin sliced
1/2 beefsteak tomato, thin sliced
10-12 slices bread (any variety)
5-6 sliced cheddar cheese
1-2 T. margarine, softened

Lightly butter the bread, placing buttered side down on a griddle pan, over medium heat. Brush bread with dressing and layer turkey, onion, tomato, and cheese, topping with additional dressing and a slice of buttered bread. Repeat for the remaining sammies.
Cook til bread is lightly golden on each side.

Yields = 5-6 sammies

Cut into quarters to use as an appetizer.

* If you have red peppers on hand, they make a great addition to this dish - just slice thin and pile on!

Georgia-Style French Toast

1 lb. peaches, sliced thin
1/2 C. water
1/4 C. brown sugar
3 eggs
1/8 C. milk
15-18 slices bread
1 tsp. cinnamon
pinch of ginger
1/4 tsp. vanilla
powdered sugar

In small pan, combine sugar and water - simmer til a simple syrup has formed. Add peaches and cook til fork tender.

Whisk together eggs, milk, cinnamon, ginger, and vanilla. Dip bread in batter and cook over a medium-high heat til golden on each side.

Serve topped with peaches in syrup and dust with powdered sugar.
Yield = 4-5 servings.

The bonus? You can make the french toast ahead of time and use during the week - if used within 48 hours.

Thursday, May 28, 2009

Smoky Ginger-Glazed Beef

This is a surprisingly simple recipe I came up with last week in the kitchen. I wanted a spice tangy enough to stand up to beef (which I don't cook very often), but easy enough to pair with rice or tortillas. It also goes great on a simpel salad, topped with a raspberry vinagrette.

2 tsp. ginger or 2 tsp. minced ginger root
1/3 C. soy sauce
1 tsp. cumin
1 tsp. minced garlic
1/2 tsp. black pepper
1.5 lbs. beef stew meat, cut into chunks (or cut a roast into chunks for stew meat)
Cooking spray

Combine spices and soy sauce. Stir/whisk til well mixed. Add beef, marinate for 30 minutes.
In a medium skillet, coat generously with cooking spray and over a medium low heat, add your beef. Cook, stirring frequently for 8-12 minutes - til the beef is cooked through.

Serve with tortillas, cilantro, cheese for tacos.

Serve over white or fried rice - like Chinese takeout.

Serve over a bed of lettuce (any variety) or spinach, with some crunchy croutons, crumbled mozzarella cheese, and your favorite dressing.

Yield = 3-5 servings

Tuesday, May 26, 2009

Sweet & Tangy A-1 Steak Marinade

If you're ever craving a new, bold and sweet flavor, this might be the recipe for you. The tangy steak sauce, mixed with the sugary sweetness of raspberry gives me a bright, fresh new flavor - sure to be the hit of the BBQ!

1/2 C. A-1 steak sauce
1/2 C. raspberry vinagrette
2 T. soy sauce
1 T. minced garlic
1 tsp. brown sugar
1/2 tsp. black pepper

Mix well all ingredients.
Refrigerate and store in an airtight container.

Layered Taco Dip

16 oz. refried beans (fatfree)
1 1/2 C. shredded Mexican cheese, divided
1 can (small) black olives, sliced
1 C. salsa
1 bunch cilantro, chopped
1 1/2 C. light sour cream
1/4 small onion, finely diced
1 1/2 C. shredded lettuce

In a clear glass shallow bowl (or pie plate), layer the ingredients:
refried beans - spread evenly
3/4 C. cheese
black olives
1/2 C. salsa
diced onion
cilantro
shredded lettuce
remaining cheese
remaining salsa
sour cream

Top with guacamole, if desired.
Refrigerate for 2 hours before serving.
Serve with tortilla chips
Yield = 8-10 servings.

Friday, May 22, 2009

Ginger-Garlic Chicken Strips

I love to play with different marinades, here I've used spicy ginger, paired with minced garlic and some onion salt. This has a definite kick - best with some vegetable fried rice and a simple salad. Enjoy!

2 large chicken breasts, sliced thin
2 T. minced garlic
1 tsp. onion salt
3/4 C. spicy ginger marinade
cooking spray

Spray a medium skillet with cooking spray evenly, over a medium-high heat, cook chicken for 12-14 minutes, turning over once, until chicken is cooked and juices run clear.
Serve with rice and salad or roasted veggies.
Yield = 4-5 servings

Tuesday, May 19, 2009

Grilled Chicken Taco Salad

1.5 lbs. boneless skinless chicken breast, cut into thin strips
2 limes, juiced with 1/2 tsp. lime zest
2 tsp. cumin
1 T. dried cilantro

1 head lettuce, shredded
1 C. shredded sharp cheddar
1 bunch cilantro, chopped
1/4 C. sliced black olives
1/4 medium red onion, thin sliced
1 medium orange bell pepper, sliced thin
Salsa
Sour cream
Tortilla chips

In a large bowl, add chicken and lime juice & zest. Toss with cumin and dried cilantro add to grill basket and cook over a medium heat for 20 minutes, rotating every 5-7 minutes. Chicken is done when juices run clear. Let rest 10 minutes.

Meanwhile, toss lettuce with cilantro, bell pepper, and onion. Top with shredded cheese. Top with chicken.
Serve with salsa, sour cream, and tortilla chips.

Sweet Summer Salad

I love salads - especially as the temperatures start climbing here near the Windy City. With their versatility, nutrition, and limitless ways to experiment - salads are a go-to side dish year round, but never mroe so than in summer! Here's a sweet, sassy twist that is a definite crowd-pleaser!

1 large Romaine lettuce bunch
1 C. shredded carrot
1 1/2 C. sugar snap peas
1 can (10-13 oz.) mandarin oranges, drained
1/2 C. sliced almonds
1/2 C. coconut
Raspberry Vinagrette

Tear Romaine lettuce into bite-sized pieces. Add carrot and peas, toss. Top with mandarin oranges, sliced almonds, and coconut. Serve with Raspberry Vinagrette.

Rosati's-Inspired Salad

I love good pizza, and the flavor of Rosati's pizza here by Chicago is simply fabulous! And, just as good as their pizza is their salad bar & their delicious soup. And a 5 ingredient recipe - what could be better? This is a great accompaniment to any Italian meal. Trust me.

1 head Romaine lettuce
1 small head iceberg lettuce
1 C. crumbled mozzarella cheese
3 T. dried oregano
1 bottle Creamy Caesar or Creamy Italian dressing
3 C. garlic parmesan croutons, if desired

Tear lettuce into bite sized pieces. Top with cheese and oregano. Top with croutons, if desired. Serve with drssing on the side.

Yield: 6-10 servings

Thursday, May 14, 2009

5-Ingredient Pasta

I take many, many liberties with pasta and when you've decided spur-of-the-moment to make a baked pasta dishes, every ounce of cheating along the way is needed!

10-12 ounces small shells, cooked according to the directions on pkg.
1 can cream of chicken or mushroom soup (I used mushroom)
1 jar Classico mushroom Alfredo
1/2 C. water
4-6 oz. fresh mushrooms, thin sliced
1 lb. garlic chicken, shredded/chopped
garlic salt & pepper
olive oil
Optional ingredients:
1/2 C. parmesan
1 C. mozzarella cheese, shredded

In small skillet, add 2 tsp. olive oil and mushrooms and season with salt/garlic salt & pepper to taste - sautee until tender. Add chicken, cook additional 5 minutes.
In 13x9" baking dish sprayed liberally with cooking spray, undiluted soup, jarred sauce, and water. Mix well, add pasta, mushrooms, and chicken. Stir til combined. Top with mozzarella and parmesan if desired.
Bake 15 minutes.
Serves 5-6.

Sunday, May 10, 2009

White Chocolate Raspberry Cream Cake

1 box vanilla cake mix, mixed as directed on box
2 tsp. chocolate extract
1 C. raspberry preserves
1 lb. fresh/frozen raspberries, thawed
8 oz. fat free cream cheese
4 C. milk, divided, 1% or fatfree
2 pkgs. instant white chocolate pudding mix
12 oz. whipped topping, light
4-5 oz. white chocolate shavings or sprinkles

Add extract to cake mix, mix well.
Heat oven to temperature called for on cake mix box. Grease the bottom of 2 13x9" baking dishes. Pour half of the cake batter into each pan and bake as directed, cake is done when it's golden on top.
Cool completely.
Heat raspberry preserves until they are thin. Spread raspberry preserves evenly over each cake. Top with raspberries.
Mix until smooth cream cheese and 1 C. milk. Add remaining milk and pudding, beat well. Pour over cakes, top with whipped topping and shaved white chocolate.
Refrigerate immediately.

Serves: 24-30

Wednesday, May 6, 2009

Target Apple Crisp

I call this my Target apple crisp because most of the ingredients are free right now at SuperTarget. How can this be? Just keep reading!

4 lbs. Golden Delicious apples ($.99/lb. -$1 SuperTarget Q/lb. = FREE)
2 lbs. Red Delicious apples ($1.19/lb. -$1 SuperTarget Q/lb. = $.38)
1 C. flour, divided
2 tsp. cinnamon
1 tsp. nutmeg (or ginger) *optional*
5-7 pkgs. quaker granola bites, crushed ($.99/pkg. -$1 SuperTarget Q = FREE)
1 C. (heaping) brown sugar
1 stick margarine, cold and chopped into small pieces
Cooking spray

Heat oven to 350.

Spray a 13x9" baking dish with cooking spray. Peel, core, and thin slice all the apples. Toss them with 1/2 C. flour and spices. Layer them evenly in prepared pan.

Mix well all remaining ingredients. Sprinkle mixture evenly onto apples.

Bake for 25-35 minutes or til apples are tender and topping is golden brown.
Serve hot.
Yield = 12 servings

Tuesday, May 5, 2009

Caramel Nut Oatmeal Cookies

I love the classic oatmeal cookie, but sometimes I like to give bolder flavors to my favorite cookie. Here, I've paired the simplicity of oatmeal with the richness of caramel and the crunch of walnuts. This pairs well with coffees, teas, and other strong flavored beverages.

1 stick margarine
1/2 C. unsweetened applesauce
1 heaping C. brown sugar
1/2 C. granulated sugar
2 eggs
1 tsp. vanilla
1/2 tsp. black walnut extract
1 3/4 C. flour
1 tsp. ginger
1 tsp. baking soda
3 1/2 C. oats
1 C. caramel chips
1 C. walnuts, chopped

Heat oven to 350. In large mixing bow, beat margarine, applesauce, and sugars til creamy. Add eggs and extracts - mix til well blended. In separate bowl, mix together flour, baking soda, ginger. Slowly add dry ingredients to the large mixing bowl - stirring til well blended. Stir in oats (I do this by cup-full), stir in chips and nuts.
Drop cookies by spoonful onto ungreased cookie sheet. Bake 9-10 minutes for soft cookie 13-14 minutes for crunchy cookie.

Monday, May 4, 2009

Banana Nut Crunch Cookies

1/2 C. each brown and granulated sugar
1 stick margarine (or 1/2 stick margarine and 1/4 C. unsweetened applesauce)
1 egg
1 1/2 tsp. banana extract
1/2 tsp. baking soda dissolved in 1 T. hot water
2 1/8 C. flour
3/4 C. chopped pecans or walnuts

Preheat oven to 375.

In large mixing bowl, combine sugars, margarine (unsweetened applesauce). Stir in remaining ingredients individually, mixing well before adding the next ingredient.

Drop by rounded spoonful onto ungreased cookie sheet. Bake 8-10 minutes, longer for a crunchy cookie.
Yield: 24-30 cookies

Cinnamon Gems

1/2 C. each brown and granulated sugar
1 stick margarine (or 1/2 stick margarine and 1/4 C. unsweetened applesauce)
1 egg
1 tsp. cinnamon extract
1/2 tsp. baking soda dissolved in 1 T. hot water
2 1/3 C. flour
1 tsp. cinnamon
1 1/4 C. cinnamon chips or pieces

Preheat oven to 375.

In large mixing bowl, combine sugars, margarine (unsweetened applesauce). Stir in remaining ingredients individually, mixing well before adding the next ingredient.

Drop by rounded spoonful onto ungreased cookie sheet. Bake 8-10 minutes, longer for a crunchy cookie.
Yield: 24-30 cookies

White Chocolate Macadamian Nut Cookies

1/2 C. each brown and granulated sugar
1 stick margarine (or 1/2 stick margarine and 1/4 C. unsweetened applesauce)
1 egg
1 tsp. vanilla nut extract
1/2 tsp. baking soda dissolved in 1 T. hot water
2 1/8 C. flour
1 1/4 C. white chocolate chips or pieces
1 C. macadamian nuts

Preheat oven to 375.

In large mixing bowl, combine sugars, margarine (unsweetened applesauce). Stir in remaining ingredients individually, mixing well before adding the next ingredient.

Drop by rounded spoonful onto ungreased cookie sheet. Bake 8-10 minutes, longer for a crunchy cookie.
Yield: 24-30 cookies

Orange Coconut Cream Cake

1 box classic white cake mix, mixed as directed on box ($.37 after coupons)
1 1/2 tsp. coconut extract ($.14)
2-3 6-8 oz. cans mandarin oranges, drained (Free after coupons)
8 oz. fat free cream cheese ($.50)
4 C. milk, divided, 1% or fatfree (I use powdered milk for half of this to cut costs $.38)
2 pkgs. instant coconut pudding mix ($.44 - found on clearance for $.22 each)
12 oz. whipped topping, light ($.88)
2 C. sweetened, flaked coconut ($.34)
1 1/2 C. walnuts or pecans, chopped (if desired) ($.45)

Heat oven to temperature called for on cake mix box.

To cake mix batter, add coconut extract, mix well.

Grease the bottom of 2 13x9" baking dishes. Pour half of the cake batter into each pan and bake as directed, cake is done when it's golden on top.

Cool completely. Top with mandarin oranges evenly over each cake.

Mix until smooth cream cheese and 1 C. milk. Add remaining milk and pudding, beat well.
Pour over cakes, Top with whipped topping and chopped nuts.

Refrigerate immediately.

Serves: 30-36
Serve within 72 hours
Cost: $3.50 or $.10 per serving