Ingredients
4 chicken breasts (I used 2 large breasts & cut them in half)
1/2 cup honey (I used agave nectar & a little less than half cup)
1/4 cup dijon mustard (I added a couple extra tablespoons)
1/4 cup melted butter
1/4 tsp black pepper
Directions
Preheat oven to 375 degrees. Place chicken breasts in a lightly greased pan. Mix honey, dijon mustard, butter and pepper in bowl and pour on top of chicken. Bake for 45 minutes, basting with the sauce about every 15 minutes.
* This is such a simple, quick chicken dish! I was looking for something that wouldn't take much effort for dinner tonight and I got it. The best part, my husband raved about it the whole dinner & said it was a keeper!
Tuesday, April 26, 2011
Monday, April 25, 2011
Shrimp Asian Salad
Ingredients
2 T honey or agave nectar
2 T soy sauce
1 lime, juiced or 2 1/2 T lime juice
2 tsp sesame oil or peanut oil
1 T vegetable oil
3 T olive oil
1 T toasted sesame seeds
1/4 cucumber, peeled & cut into small pieces
1 lb cooked medium shrimp
Directions
Combine honey (agave nectar), soy sauce, lime juice & oils in a bowl. If shrimp isn't cooked, cook shrimp on medium- low to medium heat with a small amount of olive oil until pink on both sides. Combine cucumber & shrimp with sauce in bowl. Toss with romaine lettuce & top with sesame seeds.
2 T honey or agave nectar
2 T soy sauce
1 lime, juiced or 2 1/2 T lime juice
2 tsp sesame oil or peanut oil
1 T vegetable oil
3 T olive oil
1 T toasted sesame seeds
1/4 cucumber, peeled & cut into small pieces
1 lb cooked medium shrimp
Directions
Combine honey (agave nectar), soy sauce, lime juice & oils in a bowl. If shrimp isn't cooked, cook shrimp on medium- low to medium heat with a small amount of olive oil until pink on both sides. Combine cucumber & shrimp with sauce in bowl. Toss with romaine lettuce & top with sesame seeds.
Sunday, April 17, 2011
Toasted Coconut Toffee Crunch cookies
Ingredients
1 1/4 cups all-purpose flour
1/2 tsp baking soda
1/4 tsp salt
1/2 cup butter
1/2 cup packed brown sugar
1/3 cup white sugar
1 egg
1/2 tsp vanilla
1/2 - 3/4 cup toasted coconut*
1/3 cup Heath toffee bits
1/3 cup crushed corn flakes
Directions
Preheat oven to 350 degrees. Combine flour, baking soda, and salt; set aside.
In a medium bowl, cream the butter, brown sugar and white sugar until smooth. Beat in the egg and vanilla until light and fluffy. Gradually blend in the flour mixture. Add toasted coconut, toffee bits and corn flakes and stir with a spoon. Make into about 1" balls and place 3"
apart on ungreased cookie sheet.
Bake for 8-10 minutes in the preheated oven or until lightly toasted. Cool on wire racks.
*To toast coconut, melt 1 tablespoons of butter in a frying pan on medium heat. Add flaked coconut and stir until coconut is evenly browned (make sure not to over cook, it happens quickly once the browning process starts.)
**I found this base recipe, tweaked it a bit & added my twist with the toasted coconut, toffee and cornflakes. I am pretty sure that my husband ate about 10 of these in 1 day the last time I made them! Not to mention that my very picker eater step-dad LOVED them!
1 1/4 cups all-purpose flour
1/2 tsp baking soda
1/4 tsp salt
1/2 cup butter
1/2 cup packed brown sugar
1/3 cup white sugar
1 egg
1/2 tsp vanilla
1/2 - 3/4 cup toasted coconut*
1/3 cup Heath toffee bits
1/3 cup crushed corn flakes
Directions
Preheat oven to 350 degrees. Combine flour, baking soda, and salt; set aside.
In a medium bowl, cream the butter, brown sugar and white sugar until smooth. Beat in the egg and vanilla until light and fluffy. Gradually blend in the flour mixture. Add toasted coconut, toffee bits and corn flakes and stir with a spoon. Make into about 1" balls and place 3"
apart on ungreased cookie sheet.
Bake for 8-10 minutes in the preheated oven or until lightly toasted. Cool on wire racks.
*To toast coconut, melt 1 tablespoons of butter in a frying pan on medium heat. Add flaked coconut and stir until coconut is evenly browned (make sure not to over cook, it happens quickly once the browning process starts.)
**I found this base recipe, tweaked it a bit & added my twist with the toasted coconut, toffee and cornflakes. I am pretty sure that my husband ate about 10 of these in 1 day the last time I made them! Not to mention that my very picker eater step-dad LOVED them!
Buttermilk Pancakes with Buttermilk Syrup
Buttermilk Pancakes
3 c. flour
3 T. sugar
3 tsp. baking powder
1 1/2 tsp. baking soda
3/4 tsp. salt
3 c. buttermilk
1/2 c. milk
3 eggs
1/3 c. melted butter
Mix dry ingredients separately from liquids. Combine before cooking.
Buttermilk Syrup
1/2 c. butter
1 c. sugar
1 c. buttermilk
1 T. vanilla
1 T. corn syrup
1/4 tsp. cinnamon
Mix all ingredients & bring to a soft boil. Add 1/2 tsp. baking soda after removing from heat.
*Both of these make HUGE batches so you may want to half both recipes if it is for a smaller group. I actually haven't made this myself yet. My sister makes this and it was so good that I had to get the recipe from her. So Yummy!
3 c. flour
3 T. sugar
3 tsp. baking powder
1 1/2 tsp. baking soda
3/4 tsp. salt
3 c. buttermilk
1/2 c. milk
3 eggs
1/3 c. melted butter
Mix dry ingredients separately from liquids. Combine before cooking.
Buttermilk Syrup
1/2 c. butter
1 c. sugar
1 c. buttermilk
1 T. vanilla
1 T. corn syrup
1/4 tsp. cinnamon
Mix all ingredients & bring to a soft boil. Add 1/2 tsp. baking soda after removing from heat.
*Both of these make HUGE batches so you may want to half both recipes if it is for a smaller group. I actually haven't made this myself yet. My sister makes this and it was so good that I had to get the recipe from her. So Yummy!
Swiss Chicken
Ingredients
4 boneless chicken breasts
4 slices Swiss cheese
1 can cream of chicken soup
1/4 can water
2 c. stuffing mix (coarsely crushed)
melted butter
Directions
Place chicken breasts in 9"x9" baking dish; cover with cheese slices. Combine soup and water and pour over cheese. Cover with stuffing & drizzle butter over the top. Bake, uncovered, at 350 degrees for 50 minutes. Serve with rice.
4 boneless chicken breasts
4 slices Swiss cheese
1 can cream of chicken soup
1/4 can water
2 c. stuffing mix (coarsely crushed)
melted butter
Directions
Place chicken breasts in 9"x9" baking dish; cover with cheese slices. Combine soup and water and pour over cheese. Cover with stuffing & drizzle butter over the top. Bake, uncovered, at 350 degrees for 50 minutes. Serve with rice.
Chicken Parmigiana
Ingredients
2 large chicken breasts cut in half to make 4 small pieces (or four smaller chicken breasts).
1/2 c. fine, seasoned dry bread crumbs
1/2 c. grated Parmesan cheese
1 lg. egg
1/4-1/3 c. olive oil
1 (32 0z.) jar Classico brand pasta sauce (I like the Tomato & Basil flavor)
1 clove garlic, crushed
2 tsp dried parsley
1 tsp dried oregano
1/2 c. shredded mozzarella cheese
4 c. hot, cooked linguini pasta
Directions
Preheat oven to 350 degrees. In a shallow bowl, combine bread crumbs and 1/4 c. of the Parmesan cheese. Place egg in another shallow bowl and beat. Dip chicken into egg, letting excess drip off, then in bread crumbs. Coat thoroughly. Shake to remove excess crumbs. In a large skillet, heat 1/4 cup of oil over medium-high heat until hot. Add chicken pieces, saute 5 minutes on each side, turning once, until golden brown. Remove to plate. In baking dish, add pasta sauce, garlic, parsley and oregano & stir. Place browned chicken pieces into dish. Cover loosely with foil and bake for 40 minutes. Remove foil and top each piece with mozzarella cheese & remaining 1/4 cup Parmesan cheese & bake for 10 minutes longer until cheese is lightly browned and bubbly. Serve on top of linguini pasta.
*I love this dish & my husband who isn't a real big pasta eater also loves this! This really is quite simple to make.
2 large chicken breasts cut in half to make 4 small pieces (or four smaller chicken breasts).
1/2 c. fine, seasoned dry bread crumbs
1/2 c. grated Parmesan cheese
1 lg. egg
1/4-1/3 c. olive oil
1 (32 0z.) jar Classico brand pasta sauce (I like the Tomato & Basil flavor)
1 clove garlic, crushed
2 tsp dried parsley
1 tsp dried oregano
1/2 c. shredded mozzarella cheese
4 c. hot, cooked linguini pasta
Directions
Preheat oven to 350 degrees. In a shallow bowl, combine bread crumbs and 1/4 c. of the Parmesan cheese. Place egg in another shallow bowl and beat. Dip chicken into egg, letting excess drip off, then in bread crumbs. Coat thoroughly. Shake to remove excess crumbs. In a large skillet, heat 1/4 cup of oil over medium-high heat until hot. Add chicken pieces, saute 5 minutes on each side, turning once, until golden brown. Remove to plate. In baking dish, add pasta sauce, garlic, parsley and oregano & stir. Place browned chicken pieces into dish. Cover loosely with foil and bake for 40 minutes. Remove foil and top each piece with mozzarella cheese & remaining 1/4 cup Parmesan cheese & bake for 10 minutes longer until cheese is lightly browned and bubbly. Serve on top of linguini pasta.
*I love this dish & my husband who isn't a real big pasta eater also loves this! This really is quite simple to make.
Waffles with Strawberries and Whipped Cream
Ingredients
2 eggs, separated
1 1/2 c. milk
1/2 c. vegetable oil
1 3/4 c. flour
1 T baking powder
1 T sugar
1 tsp salt
Directions
Whip egg whites until stiff. Whip egg yolks 30 seconds and add milk, oil and then dry ingredients. Fold in egg whites. Cook in waffle iron.
*These are SUPER tasty served with butter, agave nectar and topped with whipped cream and fresh strawberries! This makes a good size batch so we always have leftovers. I make the whole batch, refrigerate the leftovers and put in the toaster when we want to eat them and they are almost as good as freshly made. make sure that the toaster isn't up too high, you want it to warm in up, not make it crunchy on the outside.
2 eggs, separated
1 1/2 c. milk
1/2 c. vegetable oil
1 3/4 c. flour
1 T baking powder
1 T sugar
1 tsp salt
Directions
Whip egg whites until stiff. Whip egg yolks 30 seconds and add milk, oil and then dry ingredients. Fold in egg whites. Cook in waffle iron.
*These are SUPER tasty served with butter, agave nectar and topped with whipped cream and fresh strawberries! This makes a good size batch so we always have leftovers. I make the whole batch, refrigerate the leftovers and put in the toaster when we want to eat them and they are almost as good as freshly made. make sure that the toaster isn't up too high, you want it to warm in up, not make it crunchy on the outside.
Subscribe to:
Posts (Atom)
