Wednesday, May 30, 2007

Honey Grilled Onions

Honey Grilled Onions This simple and sweet glaze makes an excellent foil for sweet summer onions. Cook the onions until they are a bit charred, but still very firm to the touch. These onions make a great side dish, or addition to a toppings bar to add to grilled chicken, steak, or hamburger sandwiches. 1/4 cup vegetable oil 2 tablespoons honey 4 teaspoons Worcestershire sauce 1 teaspoon crumbled dried thyme Salt Freshly ground black pepper 2 large sweet red onions 2 large sweet white or yellow onions Mix together the oil, honey, Worcestershire sauce, thyme, salt, and pepper in a small bowl. Peel and slice the onions into 1/4-inch thick rings. Preheat the grill and place the rack 4 to 6 inches over the coals, or if using a gas grill, turn to medium heat. Brush the onions with the glaze and grill for 5 minutes on each side, glazing before turning. Cook until tender and browned, but not mushy or soft. Layer the onions on a serving platter, alternating with red and white onions. Makes 8 servings

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Strawberry Truffle Pie

Strawberry Truffle Pie Ingredients 1 6-ounce package (1 cup) semisweet chocolate pieces 1 tablespoon butter or margarine 1 8-ounce package cream cheese, cubed and softened 2 tablespoons orange liqueur or orange juice 1/4 cup sifted powdered sugar 1 recipe Baked Pastry Shell (see recipe below) 1 pound whole strawberries, rinsed and stems removed 1/4 cup red currant jelly 1/2 cup whipping cream 2 tablespoons sifted powdered sugar 1/2 teaspoon finely shredded orange peel Directions 1. In saucepan, combine chocolate and butter. Heat and stir over medium-low heat until melted. Add cream cheese and liqueur. Heat and stir until combined. 2. Remove from heat. Stir in the 1/4 cup powdered sugar. Spread in bottom of Baked Pastry Shell. Arrange berries, stem ends down, in chocolate. Melt jelly; brush over berries. Cover; chill in the refrigerator for at least 4 hours. 3. Let stand at room temperature for 30 minutes before serving. In chilled medium bowl, combine whipping cream, the 2 tablespoons powdered sugar, and orange peel; beat with chilled beaters of an electric mixer on medium speed until soft peaks form (tips curl). Dollop over pie. Makes 8 servings. Baked Pastry Shell: In a large bowl, stir together 1-1/4 cups all-purpose flour and 1/4 teaspoon salt. Using a pastry blender, cut in 1/3 cup shortening until pieces are pea-size. Sprinkle 1 tablespoon cold water over part of the mixture; gently toss with a fork. Push moistened dough to the side of the bowl. Repeat moistening dough, using 1 tablespoon cold water at a time, until all the dough is moistened (4 to 5 tablespoons cold water total). Form dough into a ball. On a lightly floured surface, use your hands to slightly flatten dough. Roll dough from center to edge into a circle about 12 inches in diameter. To transfer pastry, wrap it around the rolling pin. Unroll pastry into a 9-inch pie plate. Ease pastry into pie plate, being careful not to stretch pastry. Trim pastry to 1/2 inch beyond edge of pie plate. Fold under extra pastry. Crimp edge as desired. Generously prick bottom and side of pastry in pie plate with a fork. Prick all around where bottom and side meet. Line pastry with a double thickness of foil. Bake in a 450 degree F oven for 8 minutes. Remove foil. Bake for 5 to 6 minutes more or until golden. Cool on a wire rack.

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Saturday, May 26, 2007

Slow Cooker Lemon Garlic Chicken

Slow Cooker Lemon Garlic Chicken If you have Mrs. Dash Lemon Pepper, you can use 1/2 teaspoon of that instead of the one black pepper. Just delete 1 tablespoon of the lemon juice and increase the water by a tablespoon. 1 teaspoon dried oregano 1/4 teaspoon salt 1/4 teaspoon black pepper 2 pounds skinless, boneless chicken breast halves 1 tablespoon canola oil 1/4 cup water 3 tablespoons fresh lemon juice 2 teaspoons minced garlic 1 teaspoon low-sodium chicken broth powder or bouillon granules 1 teaspoon chopped fresh parsley In a small bowl, mix oregano, salt, and black pepper together, then sprinkle the mixture evenly over the chicken pieces. Add canola oil to a large, nonstick skillet and start heating over medium heat. When hot, add chicken pieces and brown on both sides (about 3 minutes per side). Place chicken pieces in slow cooker. Add water, lemon juice, garlic, and chicken broth powder to the skillet, and bring the mixture to a gentle boil. Pour the lemon juice over the chicken in the slow cooker and cover with lid. Cook on HIGH for 3 hours or LOW for about 6 hours. Sprinkle the parsley on top of the chicken about 15-30 minutes before the end of the cooking time. Serve with cooked pasta or steamed brown rice. Yield: 6 servings

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Sunday, May 20, 2007

Pancake Recipes Carnival of the Recipes

Pancake Recipes Carnival of the Recipes


The Pancake Recipes Carnival of the Recipes is up at the Pancake Recipe Blog

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Pancake Recipe - Potato Pancakes Recipe

Pancake Recipe - Potato Pancakes Recipe 1/2 cup flour 1/2 cup milk 3 eggs 2 teaspoon salt 1/2 teaspoon pepper 1 package (20 ounces)Refrigerated Hash Brown Potatoes 1 cup chopped green onions In large bowl, thoroughly whisk flour, milk, eggs, salt and pepper. Add potatoes and onions, mix well. Pour 1/3 cup potato mixture into a heated skillet or griddle. Spread mixture slightly (approx. 4") to form pancake. Cook in skillet until brown, turning once. Serve with sour cream and chives. *Pancakes can be prepared as 1" size appetizers. Makes 12 pancakes

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Thursday, May 10, 2007

Applebee's Low-Fat Blackened Chicken Salad

Famous Recipes Famous Recipes Applebee's Low-Fat Blackened Chicken Salad Dressing: 1/4 cup fat free mayonnaise 1/4 cup Grey Poupon Dijon mustard 1/4 cup honey 1 tablespoon prepared mustard 1 tablespoon white vinegar 1/8 teaspoon paprika Chicken Marinade: 1 cup water 3 tablespoons lime juice 2 tablespoons soy sauce 1/2 tablespoon Worcestershire Cajun Spice Blend: 1/2 tablespoon salt 1 teaspoon sugar 1 teaspoon paprika 1 teaspoon onion powder 1 teaspoon black pepper 1/2 teaspoon garlic powder 1/2 teaspoon cayenne pepper 1/2 teaspoon white pepper 2 boneless, skinless chicken breast halves 2 tablespoons light butter Salad: 8 cups chopped iceberg lettuce 1/2 cup shredded red cabbage 1/2 cup shredded carrot 1/2 cup fat free shredded mozzarella cheese 1/2 cup fat free shredded cheddar cheese 1 large tomato, diced 1 hardboiled egg white, diced 1. Make dressing by combining ingredients in a small bowl. Mix well by hand. Store in a covered container in the refrigerator until salad is ready. 2. Combine water, lime juice, soy sauce, and Worcestershire in a medium bowl, and stir. Add the chicken breasts to the marinade, cover bowl and keep in refrigerator for several hours. Overnight is even better. 3. When chicken is marinated, preheat a frying pan or skillet (an iron skillet, if you've got it) over medium/high heat. Also, preheat your barbecue grill to medium/high heat. 4. Combine the spices for the Cajun spice blend in a small bowl. Sprinkle a teaspoon of the spice blend over one side of each of the chicken breasts. Cover the entire surface of the chicken with spice. 5. Melt the butter in the hot pan, then sear the chicken breasts for 2-3 minutes on the side with the spices. While first side cooks, sprinkle another teaspoon of spice over the top of each chicken breast, coating that side as you did the other. Flip the chicken over, and sear for another 2-3 minutes. The surface of the chicken will be coated with a charred, black layer of flavor. This is exactly what you are shooting for. 6. Finish the chicken off on your barbecue grill. Grill each breast on both sides for 2-3 minutes, or until they are done. 7. While chicken is cooking prepare the salads by splitting the lettuce into two large bowls. Toss in the red cabbage and carrots. Mix the cheeses together, then top the salad with the cheeses and hardboiled egg. Sprinkle the diced tomato on each salad. 8. Slice the chicken breast, across each breast in 1/2-inch-thick slices. Spread the chicken over the top of the salad and serve immediately with dressing on the side. Serves 2 as an entree.

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Denny's Chicken Fried Steak Recipe

Denny's Chicken Fried Steak Recipe 4 cubed steaks corn oil season salt 2 tablespoons or 3 lambrusco's red wine -- or juice 2 cups Bisquick 1/4 pound butter or margarine -- melted 1/3 cup cooking oil season salt and pepper The night before, put the steaks in a dish in single layers. Wipe them on both sides with an even coating of corn oil. Dust them on both sides with a generous amount of season salt. Drizzle each steak with wine or juice. Seal the dish in doubled foil or plastic wrap and refrigerate it for about 24 hours prior to preparing the final dish. Remove the steaks from the fridge and coat both sides well in the biscuit mix. Combine the butter with the oil in a large skillet until melted. Brown both sides of each steak, until crispy. Transfer right back to the same baking dish and seal in foil. Bake at 375F about 30 minutes.

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Sunday, May 06, 2007

Crock Pot Spanish Paella Rice

Crock Pot Spanish Paella Rice 2 cans (14 oz. ea.) chicken broth 1-1/2 cups uncooked converted long-grain rice 1 small red bell pepper, diced 1/3 cup dry white wine or water 1/2 tsp. saffron threads, crushed OR 1/2 tsp. ground turmeric 1/8 tsp. red pepper flakes, optional 1/2 cup frozen peas, thawed Salt 1. Combine broth, rice, bell pepper, wine, saffron and red pepper flakes in 2-1/2-quart crock pot; mix well. 2. Cover; cook on LOW heat setting for 4 hours or until liquid is absorbed. 3. Stir in peas. Cover; cook 15 to 30 minutes or until peas are hot. Season to taste with salt. Makes: 6 servings. Variation: Add 1/2 cup cooked chicken, ham or shrimp with the peas.

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Crockpot Pizza Soup

Crockpot Pizza Soup 1 (16 ounce) can crushed tomatoes (can use stewed or whole) 2 (16 ounce or 1 –32 oz) cans beef broth (can sub bouillon) 2 (16 ounce or 4-8 oz) cans mushrooms (can use fresh if desired) 1 medium green pepper, diced 1 small onion, diced 1 lb Italian sausage 1/2 lb pepperoni, thinly sliced 1 teaspoon garlic powder 2 teaspoons dried oregano 2 teaspoons Italian seasoning 1 cup freshly grated mozzarella cheese 1/4 cup grated parmesan cheese Sauté the sausage until brown. Drain grease from the sausage and place the sausage in a crockpot. Add all the other ingredients (except the cheeses) to crockpot. Cook in slow cooker on low for 6 to 8 hours. Spoon into bowls and sprinkle with cheeses. Serves 6 to 8.

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Wednesday, May 02, 2007

Healthy Apple Bread Pudding

Healthy Apple Bread Pudding 8 to 9 pieces of your favorite bread 4 Tbs butter 3 Golden Delicious apples 2 Tbs lemon juice 1 Tbs grated lemon rind 1/4 to 1/2 cup honey 1 tsp cinnamon 1/4 tsp nutmeg 1 cup apple juice 1/2 golden raisins 1/2 cup walnuts (optional) Spread bread with butter and toast both sides under a broiler. Cut bread into chunks. Place all ingredients in the slow cooker except walnuts. The amount of honey should be determined by tartness of apples. Set slow cooker on LOW and allow to cook for 5 to 6 hours. If possible, gently stir halfway through cooking process. If desired, stir in walnuts just before serving. quick-and-easy Carnival of the Recipes

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Creamy Pumpkin Soup

Creamy Pumpkin Soup - 19g Carbs, 4g Fiber 1 small onion, chopped 1 Tbsp olive oil 1 tsp ground cumin 1/2 tsp ground ginger 1 can (29 oz) pumpkin (puree, NOT pie filling) 2 cups canned low-sodium chicken or vegetable broth (or homemade) Salt and freshly ground black pepper 1/4 tsp cayenne pepper (optional) 1 1/2 cups 1-percent milk (or use plain soy milk) In a medium saucepan over medium-high heat, saute onion in olive oil until translucent -- about three minutes. Turn down the heat to medium and add spices and stir for another minute. Add pumpkin puree (remember -- don't use pumpkin pie filling!) and broth. Simmer for five minutes. Now add milk and heat for another five minutes (don't let it boil again or it will separate). Serve with some cornbread and a big spinach salad, with sliced green apple, blue cheese crumbles and chopped pecans, tossed with a balsamic vinaigrette for a wonderful autumn meal.

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Crockpot 8 Hour Turkey Stew Recipe

Crockpot 8 Hour Turkey Stew Recipe 3 cups peeled, cubed potatoes 2 cups quartered mushrooms 1-1/2 cups chopped carrots 1 cup coarsly chopped onions 2 cloves garlic, minced 1 tsp, each ground thyme, dried basil 1/2 tsp black pepper 2 lb, boneless, skinless turkey breast, cut into 1" cubes 2 tbsp. all purpose flour 1/2 cup each dry white wine, reduced fat chicken broth 1-1/2 tbsp. tomato paste 1 tsp. Worcestershire® sauce 1/4 cup chopped fresh Parsley Directions Combine ingredients thru black pepper in a 3-qt. or larger crockpot. Pat turkey cubes dry and coat with flour. Arrange over top of vegetables. Mix wine, broth, tomato paste and Worcestershire sauce in a sm. bowl. Pour over turkey. Cover and cook on Low approximately 8 hours. During last hour, stir once or twice, breaking apart any turkey cubes that have stuck together. Be careful not to remove lid for more than a minute or so. Stir in parsley just before serving. Makes 6 servings Note: I have omitted white wine and just added extra chicken broth in its place. It turned out fine.

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Tuesday, May 01, 2007

Boston Cream Cupcakes (TNT)

Boston Cream Cupcakes (TNT) 1 package (about 18 ounces) yellow cake mix, plus the ingredients to prepare mix 1/4 cup French Vanilla instant pudding and pie filling 1 cup cold milk 1 container (16 ounces) dark chocolate frosting Prepare and bake cake mix according to package directions for cupcakes. Cool in pan on wire rack for 10 minutes. Remove from pan to wire rack. Cool completely. Meanwhile, whisk together the pudding mix and milk until well blended. Cover and refrigerate. Use tip of sharp knife to gently poke a very small hole in the bottom of each cupcake. Place the pudding in a pastry bag fitted with a small round pastry tip. Place the tip inside the hole at the bottom of each cupcake. Gently squeeze the bag to fill the cupcakes with the pudding. Place the frosting in a medium microwavable bowl. Microwave on HIGH for 30 seconds. Frost tops of cupcakes. Yield: 22 cupcakes

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Parmesan Corn on the Cob

Parmesan Corn on the Cob Recipe from Mary Ann Dell, Phoenixville, PA. 1/4 cup butter, melted 1/4 cup grated Parmesan cheese 1/2 tsp. Italian seasoning 4 ears corn, husked and cleaned 1/4 cup water Salt Combine butter, cheese and Italian seasoning; set aside. Place corn in microwaveable dish with water. Cook on high for 10 to 13 minutes turning once. Let stand 5 minutes. Drain. Brush with butter mixture; sprinkle with salt. Makes 4 servings.

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Poached Eggs À La Greque

Poached Eggs À La Greque 1/4 cup butter or margarine 1/2 cup thinly sliced green pepper 1/4 cup thinly sliced onions 1/2 cup sliced mushrooms 18 small green olives 3-1/2 cups diced canned tomatoes, with juice 1 tsp. Tabasco hot pepper sauce 1 clove garlic, minced Salt and ground black pepper, to taste 6 eggs Grated Nutmeg Melt butter in large skillet over medium heat. Add peppers and onions; sauté 2 to 3 minutes or until vegetables are tender. Add mushrooms and olives. Continue cooking 2 minutes, stirring occasionally. Add tomatoes, Tabasco, garlic, salt and pepper. Cover; simmer 20 minutes. Remove cover; carefully drop in eggs, one at a time. Allow eggs to poach until firm, about 5 or 6 minutes. Dust the yolks with a few grains of nutmeg. Serve from skillet. Makes 6 servings.

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Autumn Potato Salad

Autumn Potato Salad Cut into cubes: 2 cups Yukon gold potatoes, unpeeled 2 cups sweet potatoes, peeled 2 cups rutabaga, peeled 2 cups parsnips, peeled Toss and roast with: 2 TB olive oil 1 tsp. salt 1/2 tsp. black pepper Combine and set aside: 1/2 cup celery root, peeled, julienne 2 TB apple cider vinegar Sauté: 4 slices thick sliced bacon, chopped ~~~Vinaigrette~~~ Sauté in 1 TB reserved bacon fat: 1/2 cup yellow onion, diced Deglaze pan and reduce: 1/3 cup apple cider vinegar 1 Tb brown sugar 2 tsp. Dijon mustard Salt and black pepper, to taste Garnish: 1/4 cup scallions, thinly sliced 1 Preheat the oven to 425° F. Cut the potatoes, sweet potatoes, rutabaga, and parsnips into similar-sized chunks (about 1"). 2 Toss vegetables in 2 TB olive oil, salt, and pepper. Spread on baking sheets—don’t crowd or they’ll steam, not brown. Roast 20–25 minutes. 3 While vegetables roast, peel the celery root, cut into 1/2" thick rounds, then slice into julienne sticks. Toss in vinegar to prevent browning. 4 Dice the onion. Then chop the bacon into large pieces. Sauté the bacon over medium heat until it is crisp, 8–10 minutes. 5 Remove bacon and drain on a paper towel-lined plate. For the vinaigrette, pour off all but 1 TB fat; sauté onion in fat until soft, 5–7 minites/ 6 Deglaze pan with vinegar, scraping to remove browned bits. Stir in sugar, mustard, salt, and pepper. Simmer 2–3 minutes until reduced. 7 Transfer roasted vegetables to a large mixing bowl. Pour the vinaigrette over vegetables, add bacon pieces, and toss well to combine. 8 Garnish the salad with scallions. Makes: 8 cups. Famous Recipes Famous Recipes Famous Recipes

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Bacon Corn Cakes

Bacon Corn Cakes 4 ears of sweet corn, husked, OR 2 cups frozen corn, thawed and drained 1/3 cup yellow cornmeal 1/3 cup all purpose flour 1 tsp. baking powder 1/2 tsp. salt 1/2 tsp. ground black pepper 1 large egg, beaten 1/2 cup + 1 TB milk 1/3 cup minced onion 6 strips sautéed bacon, crumbled Vegetable oil Maple syrup, optional 1. Bring a large pot of water to a boil over high heat. Add the corn; reduce the heat to medium and cook for 5 minutes. Immediately remove the cobs from the water with tongs. Trim the stem end of each ear, then place cut-end down on a board. Using a sharp knife, cut carefully down the cob to remove all of the kernels. Repeat with remaining ears. Each ear should yield about 1/2 cup of kernels. 2. In a bowl, whisk together the cornmeal, flour, baking powder, salt and pepper. Stir in the egg and milk. Fold in the corn kernels, onion and bacon. 3. Warm a griddle over medium heat. Lightly grease the hot griddle with oil. In batches, ladle the batter in 1/4 cup spoonfuls onto the griddle. Cook cakes, turning once, until golden, about 5 minutes. Serve with maple syrup, if desired. Makes 10 corn cakes. Famous Recipes Famous Recipes Famous Recipes

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Beefy Hoagies

Beefy Hoagies 1 container (16 oz.) reduced fat sour cream 1/4 cup drained prepared horseradish 3/4 tsp. ground black pepper 1/2 tsp. salt, optional 6 (6 oz. ea.) hero rolls 9 cups lightly packed watercress, arugula or baby spinach leaves 3 lb. thinly sliced rare roast beef 1 red onion, cut paper thin 1. Stir together the sour cream, horseradish, pepper and salt. Cut rolls lengthwise, but not quite through, so halves are still connected. To make room for filling, remove some of the bread center (save for another use). Spread horseradish mixture on rolls. 2. Evenly divide the watercress among the bottom halves. Top with the roast beef and onion. Press the sides together gently, cut in half crosswise and wrap each half tightly with freezer paper or foil. Serves 12.

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Seared Salmon with Grapefruit, Ginger & Couscous - 35g Carbs, 1g Fiber,

Seared Salmon with Grapefruit, Ginger & Couscous - 35g Carbs, 1g Fiber, 13g Sugar {Remember grapefruit does not mix with some medications! Take care, Gloria} Sublime ingredients combine to make a salmon dish that is full of surprising flavors. The bonus: salmon contains heart-healthy omega-3 fatty acids. Serves 4 8 oz salmon fillet 2 Tbsp olive oil Salt and pepper to taste For the Sauce: 1 Tbsp shallot, chopped 1 Tbsp fresh ginger root, peeled & chopped 2 grapefruit for juice and zest 1 cup wine (chardonnay) 2 Tbsp white wine vinegar 1 tsp granulated sugar 1 Tbsp butter buds Couscous (8 oz) 1 gallon water, lightly salted 4 Tbsp fat free evaporated milk 2 Tbsp butter 2 Tbsp chopped parsley 1. Fish: Rub salmon with olive oil and salt and pepper. In very hot sauté pan place 2 Tbsp of olive oil and seasoned salmon fillets. Sear for one minute on each side. Place in 425 degrees F oven for 3–5 minutes depending on thickness of fish. Salmon should be served medium rare. 2. Sauce: Place shallots, ginger, grapefruit juice and zest, chardonnay, vinegar and sugar in saucepan. Reduce by 3/4, add evaporated milk and reduce by half. Turn on low heat and add 1 Tbsp of butter buds, stirring continuously. Season with salt and pepper and set aside. 3. Couscous: Bring pot of salted water to a boil, add couscous. Cook like pasta till tender. Strain. Toss with 2 Tbsp of butter and 2 Tbsp chopped parsley. 4. Assembly: Place salmon on plate. Mound couscous to one side. Top fish with approximately 2 Tbsp of sauce. Garnish with grapefruit sections, red pepper diced and cilantro leaves From: www.5Aday.gov, a partnership of the Centers for Disease Control & Prevention, the National Cancer Institute, and the Dept. of Health & Human Services Nutrition Per Serving: 320 Calories, 100 Calories from Fat, 12g Total fat, 2g Saturated Fat, 35mg Cholesterol, 480mg Sodium, 35g Total Carbs, 1g Dietary Fiber, 13g Sugars, 15g Protein Diabetic Exchanges: 1 Fruit, 2 Meats, 2 Fat, 1 Carb

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Orange Almond "Cakes" - 10g Carbs, 2g Fiber

Orange Almond "Cakes" - 10g Carbs, 2g Fiber The South Beach Diet Phases 2 and 3 Serves 5 Here's the yummy South Beach Diet version of a traditional Spanish dessert. Just be sure to use a seedless orange. The cakes will keep for two days; serve 4 to your family tonight and save 1 for yourself for tomorrow. Nonstick baking spray 2/3 cup (3 oz) blanched almonds 1 medium navel orange 3 large eggs 1/2 cup sugar substitute 1/2 tsp baking powder 4 tsp nonfat plain yogurt Pomegranate seeds, garnish only 1. Preheat oven to 350 degrees F. Coat 4 ramekins with nonstick baking spray. 2. In food processor fitted with metal blade, process almonds until finely ground; scrape out of processor and set aside. 3. Using a vegetable peeler, peel the zest off the orange. Cut orange into quarters; slice off tough stem ends of each quarter. Remove any seeds. Add half of the zest and all the orange quarters to processor; process to a smooth paste. Scrape the sides of the bowl. Add eggs, sugar substitute, baking powder, and ground almonds; process until blended. 4. Pour batter into prepared ramekins, filling almost to the top. Bake on top rack of the oven 30 minutes, until firm to the touch. Transfer to wire racks to cool. 5. Cut pomegranates in quarters. Bend quarters in half backwards to release seeds. 6. Top individual cakes with a dollop of the yogurt and garnish with seeds. Nutritional Information: 163 Calories, 11 Total Fat (1g Sat), 112mg Cholesterol, 10g Carbs, 7g Protein, 2g Fiber, 108mg Sodium

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