Tuesday, June 30, 2009
Sunday, June 28, 2009
Saturday, June 27, 2009
Tuesday, June 23, 2009
Monday, June 22, 2009
2 medium zucchini
1 slice white bread (I used bread crumbs)
1/4 cup bacon bits...real bacon would be even better!
1 T minced black olives
1 jalepeno pepper, minced
3 T diced green chiles
NOT 1/4 cup minced onion
1/4 chopped tomato
6 T sharp Cheddar, shredded
1 pinch dried basil
salt and pepper to taste
Prepare grill for indirect heat.
Place zucchini in pot with enough water to cover. Bring to a boil and cook 5 minutes. Drain, cool, and cut in half lengthwise. Scoop out the pulp to about 1/4 inch from the skin. Chop pulp.
In bowl, mix pulp with remaining ingredients. Stuff zucchini halves with mixture. Seal each stuffed half in aluminum foil. (We made a foil pouch for all of them.)
Russ loved these. Riley wasn't find of the stuffing--I think it was a texture thing! I liked them, but would have preferred real bacon. Went great with our steaks.
Spicy Grilled Cinnamon Apple Slices
4 Granny Smith apples, cored and cut into 1/2 inch rounds
Juice of 1 lime
1/4 tsp. cayenne pepper
1/2 tsp. cinnamon
1/2 tsp. ginger
1/2 cup light brown sugar
1/2 gallon vanilla ice cream
Combine sliced apples, lime juice, and 2 cups water in a large mixing bowl, soak 5 minutes, then drain on paper towels.
Heat gas or charcoal grill to 375 degrees.
Combine cayenne pepper, cinnamon, ginger, and brown sugar in pie plate. Press one side of each apple slice into the mixture and set on plate. Allow mixture to dissolve into the apple for 2 minutes. Turn apple slices over and sprinkle with remaining mixture.
Grill apples uncovered for 3 minutes on each side until they are caramelized and began to sizzle and bubble. Immediately serve with vanilla ice cream.
(HEB Texas Life Magazine)
Sunday, June 21, 2009
Friday, June 19, 2009
1 lb. ground beef
NOT 1 cup chopped onion
1/2 cup chopped green pepper
1 can pinto or kidney beans, rinsed and drained
1 can black beans, rinsed and drained
1 can Rotel
1 tsp. chili powder
1/2 tsp. ground cumin (I probably put in 2 T)
1/2 tsp. salt
1/2 tsp. pepper
1 cup shredded sharp cheddar cheese
1 cup shredded Monterey Jack cheese
6 flour tortillas (I used 12 corn because flour swells)
1/3 cup water
In a skillet, cook beef, NOT onion, and green pepper until beef is brown and vegetables are tender (because I omit the onion, I do put in some minced garlic); drain. Add beans, tomatoes, water, chili powder, cumin, salt, and pepper; bring to a boil. Reduce heat; cover and simmer for 10 minutes. Combine cheeses. In a 5 quart slow cooker, layer about 3/4 cup of beef mixture, 1 tortilla (I used 2), and about 1/3 cup of cheese. Repeat layers. Cover and cook onlow for 5-7 hours or until heated through.
Mine did dry out around the edges at about 7 hours. I took a chance and added some water to add moisture back into it and it worked well. I was worried that I added too much, but it returned the moisture perfectly and wasn't soupy disaster like I thought might happen!
We liked this one and my mother-in-law asked for the recipe! She thought it was delish!
Tuesday, June 16, 2009
8 boneless, skinnless chicken-breast halves
2 garlic cloves, minced
1/2 tsp. cayenne
zest from 2 limes
3 cups uncooked basmati rice
2 cups chicken stock
1 14-ounce can coconut milk
1/4 cup fresh cilantro leaves
1 tsp. salt
juice from 2 limes
1/2 cup flaked sweetened coconut
Heat oven to 325 degrees. Lightly coat a 13x9 baking dish with cooking spray. Sprinkle the chicken breasts with the garlic, cayenne, and lime zest; set aside.
Place the rice in the baking dish. Combine the chicken stock, coconut milk, cilantro, salt, and lime juice and pour onto the rice. Arrange the chicken on top of the rice. Cover with foil and bake 25-30 minutes or until the rice is tender and the chicken is cooked through. Remove the foil, sprinkle the coconut on top, and cook 5 minutes more or until the coconut is browned.
The recipe can be made up to 1 day ahead. Cover with foil and refrigerate. Reheat, covered, in a 325 degree oven for 20 minutes or until a knife inserted into the chicken comes out warm.
(Real Simple magazine)
I LOVED this...and I wasn't the only one! I'd put the whole bag of sweetened coconut on top too--well, maybe not the whole bag. YUM! I served it with peas...they just went together for some reason, I can't explain it.
Monday, June 15, 2009
1 pound uncooked radiatore pasta (short coiled pasta)
1 tsp. olive oil
3 garlic cloves, minced
1 1/2 pounds ground turkey (I used 1 lb.)
2/3 cup water
1 pkg. taco seasoning mix
2 cups preshredded Mexican blend cheese
2 cups chopped seeded tomato
1 cup chopped bell pepper (or not, in my case!)
1/2 cup chopped fresh cilantro
NOT 1/2 cup chopped green onions
1/2 cup sliced ripe olives
1 can black beans, rinsed and drained
2 T fresh lime juice (I used more)
1/2 tsp. salt
1/4 tsp. ground cumin
1 8-ounce container reduced fat sour cream
Cook pasta according to package directions, omitting salt and fat. Drain and rinse with cold water. Drain; set aside.
Heat oil in a large nonstick skillet over medium-high heat. Add garlic; saute 1 minute. Add turkey; cook until browned, stirring to crumble. Stir in water and taco seasoning; bring to a boil. Reduce heat, and simmer 4 minutes or until liquid almost evaporates and the turkey is done, stirring frequently. Remove from heat and cool slightly.
Combine pasta, turkey mixture, cheese, and next 6 ingredients (through beans) in a large (the biggest you've got!) bowl.
Combine lime juice, salt, cumin, and sour cream stirring until well blended. Pour over pasta mixture; toss gently to coat. Serve with salsa if desired.
(Cooking Light September 2005)
Everyone liked this in our house. We all ate it for lunch the next day too!
Saturday, June 13, 2009
4 cups water
1/8 tsp. salt
3/4 cup uncooked original (2 1/2 minute) Cream of Wheat
1 cup mashed, ripe banana (about 2 small bananas)
1 tsp. ground cinnamon
8 packets Splenda (we used real sugar)
4 T Grape Nuts cereal
Place the water and salt in a medium nonstick saucepan and bring to a boil. Add Cream of Wheat, stirring constantly until well blended. Return to a boil and reduce the heat to low. Simmer, stirring constantly for 2-3 minutes, or until thickened. Remove from the heat and add the banana, cinnamon, and sugar substitute. Stir until well combined.
Divide among 4 serving bowls. Sprinkle 1 T Grape Nuts over each bowl and serve.
Riley and I ate this for breakfast 3 days in a row. We both liked it!
Cream of Wheat isn't photogenic, there will be no photos!
(Makes 4 servings)
(Biggest Loser Cookbook)
Friday, June 12, 2009
1 pork tenderloin (1 lb.)
1/4 cup Catalina dressing, divided
1 tsp. chili powder
1 tsp. garlic powder
1 tsp. dry mustard
1/2 tsp. paprika
1/4 tsp. dried thyme leaves
1 T honey
Preheat oven to 425 degrees. Brush meat with 2 T of dressing. Mix dry ingredients; rub onto meat. Place in baking pan. Mix remaining 2 T. dressing and the honey; set aside.
Bake 15 minutes; brush with dressing mixture. Bake an additional 10 minutes or until cooked through (160 degrees).
Remove meat from oven; cover with foil. Let stand 5 minutes before slicing.
*To make this on the grill, start by preheating it to medium heat. Prepare meat as directed, rubbing with spice mixture. Place meat on grill; cover grill with lid. Grill 20 minutes, turning occasionally. Brush with some of the honey mixture. Continue grilling 5-10 minutes or until meat is cooked through (160 degrees), turning and brushing frequently with honey mixture. Let stand, covered with foil, 5 minutes before slicing.
4 bananas (washed, in their skin)
1 can Eagle Brand
vanilla ice cream
chocolate topping, chocolate chips, whatever you have
Grill bananas until skin is browned and has grill marks. Slice peel open, pour some Eagle Brand in there and top with a scoop of vanilla ice cream. Even better with some chocolate on top!
Delicious and EASY!
(Saw this on Grill It With Bobby Flay)
Thursday, June 11, 2009
Tuesday, June 9, 2009
1 1/2 lbs. boneless, skinless chicken breasts, cut into cubes
1 pkg. Stove Top Stuffing Mix for chicken
1 1/2 cups water
1 tsp. Italian seasoning
1 (28 oz.) can Italian style stewed tomatoes (I prefer diced, so I drained them and added some Italian seasoning and balsamic vinegar); well drained
2 cloves garlic, minced
1/2 cup shredded mozzarella cheese
Preheat oven to 400 degrees. Place chicken in 13x9 baking dish. Sprinkle with Italian seasoning. Combine stuffing mix with 1 1/2 cups water.
Spread tomatoes and garlic over chicken. Sprinkle with cheese. Top with stuffing mixture.
Bake 30 minutes or until chicken is cooked through.
(Kraft Food and Family Magazine)