Wednesday, March 30, 2011

PB&H Extreme

This one I've been anxious to make and I'm glad I finally got around to it! I really don't see how it could go wrong, with these ingredients. I was right--delish!

2 slices whole wheat bread, toasted (I only used one and made mine open faced)
2 T chunky peanut butter banana slices honey, for drizzling
ground cinnamon, for sprinkling
2 slices crispy cooked bacon

Spread 1 slice toast with the peanut butter. Top with banana slices. Drizzle with honey, then sprinkle with cinnamon. Top with bacon and remaining slice of toast. Cut into triangles and eat. Mmmmmm Mmmmmmm! The boys asked for another and we gobbled these up!

(Rachael Ray magazine)

Baked Oatmeal-Crusted Tilapia with Lemon Mayo

I try to keep tilapia fillets in the freezer because Riley will gobble this fish up. Salmon, not so much. It's a pretty family friendly fish, so I'm always looking for something new to do with it. The oatmeal in this one intrigued me, so I went for it...and it was gobbled up!

Baked Oatmeal-Crusted Tilapia with Lemon Mayo

4 whole tilapia fillets (fresh or frozen)
2 cups quick oats (I think 1 cup would be plenty, I had a lot to throw away)
1/3 cup breadcrumbs
1/3 cup Parmesan cheese, grated
NOT 1 T fresh chives
2 T parsley (I actually used dill...and less than 2T)
salt and pepper to taste
4 T lowfat mayo
1/2 tsp grated lemon rind
1 tsp lemon juice

Heat oven to 350 degrees. Line baking sheet with parchment paper or silicone liner. Defrost/rinse fish and pat dry. Place fish fillets on the baking sheet.

In a bowl, mix together oats, breadcrumbs, Parmesan, NO chives, parsley, salt, and pepper. Mix thoroughly. In separate bowl, measure out mayo before adding lemon rind and juice. Stir.

Spoon mayo onto tops of fish and top with dry coating.

Bake 15-20 minutes or until fish flakes when forked.

I served this one with asparagus and maple glazed carrots.

(Serves 4)

Monday, March 28, 2011

Kickin' Chicken

I found this recipe while browsing PW's Tasty Kitchen. It seemed simple enough, with ingredients I usually have on hand (except the jerk seasoning, which I couldn't find at the store, so I used a Cajun spice from my cabinet--Slap Yo Mama!). I left out the red pepper flakes because the boys were eating it with us and the BBQ sauce and the seasoning made it spicy, but not too spicy for the boys).

It was great, we were pleased, and we even had an unexpected visitor for dinner that night and he loved it too. There wasn't a bite left. I consider that successful!

I even think this would be great as a marinade and grilled. I'll try that next time.
After we refill the propane tanks!!

Kickin' Chicken

8 whole skinless, boneless chicken breasts (I cut 4 in half)
1 cup crushed pineapple, not drained
1/2 cup KC Masterpiece Origianl BBQ sauce
1/2 cup firmly packed brown sugar
1 tsp Jamaican Jerk seasoning (I used Slap Yo Mama)
1/2 tsp red pepper flakes

Preheat oven to 375 degrees. Place all chicken breasts in 9x13 baking dish. In medium bowl, mix all other ingredients well then pour over top of chicken breasts. With a fork, poke holes in chicken breast, making sure to pick up chicken so sauce coats all around and also is underneath during baking. Bake in oven approximately 35 minutes.

(Mine just a little dry, probably because I cut the breasts in half and should've baked them a little less.)

I served with roasted cauliflower and asparagus. That was gobbled up too!

Saturday, March 26, 2011

Easy Mufuletta

This is one of my favorite sandwiches at Jason's Deli. I've had this recipe in my files for a while and could kick myself for not pulling it out sooner. Easy and delicious, loved by everyone!

Easy Muffuletta

2 12 inch Italian bread shells (I used Boboli, and just one, cut in half for the 3 eaters in my house and there were leftovers)
1 T olive oil
1 cup shredded mozzarella
1 16 oz jar of olive salad, drained (I couldn't find any in a jar, but was lucky to find some at the olive bar in my grocery's deli)
2 oz sliced provolone cheese (maybe about 4-5 slices for my half a muff!)
2 oz sliced ham
2 oz sliced salami

Place one bread shell on baking sheet. Brush crust with some of the olive oil. Sprinkle half of the cheese over the bread shell.

Top with olive salad, provolone, ham, and salami. Sprinkle with remaining cheese. Brush second bread shell with remaining olive oil. Put second shell, olive oil side down, on top of the first shell to make a giant sandwich.

Put a sheet of foil on top of the crust. (Just lay it on top, don't tuck it in or wrap it up).

Bake in a 450 degree oven for 20-30 minutes or until heated through and lightly browned. Remove from the oven and cut into wide triangular slices (with a pizza cutter!).

Big hit at my house...especially with me. I served it with fruit salad and we were good to go. I even had some for lunch the next day.

(Serves 8)