Chicken Rice-a-Roni Salad
Ingredients and Directions
Chicken Rice-a-Roni (make up a box - according to the reduced fat directions) and refrigerate
1 can, sliced water chestnuts - roughly chopped
2 cups grapes
1 cup raisins
4 large chicken Breasts (cooked, cooled and cubed)
2 sticks celery, cut up
4 apples cut bite-sized (put in salad when ready to serve for freshness)
toasted, slivered almonds (can skip to cut extra calories)
1/2 cup light mayonnaise
1 bunch green onions, sliced
Mix together in large bowl and serve in *lettuce cups. Keep Refrigerated.
*We did not use lettuce cups last night; just ate it by the spoonful, and it was still great!!!
Monday, November 19, 2007
Hot Apple Cider
Originally from my friend Mindy)
Hot Apple Cider
Ingredients:
1 apple
2 teaspoons whole cloves
1 orange, thinly sliced
2 quarts apple cider
1/2 cup light brown sugar
1 teaspoon allspice
Pinch grated nutmeg
Cinnamon sticks, garnish
Directions:
Stud the apple with the cloves. In a medium pot, combine the studded apple and remaining ingredients. Slowly bring to a simmer over low heat. Simmer for 10 minutes. Discard the apple. Ladle into mugs and garnish each with a cinnamon stick. Serve immediately.
Hot Apple Cider
Ingredients:
1 apple
2 teaspoons whole cloves
1 orange, thinly sliced
2 quarts apple cider
1/2 cup light brown sugar
1 teaspoon allspice
Pinch grated nutmeg
Cinnamon sticks, garnish
Directions:
Stud the apple with the cloves. In a medium pot, combine the studded apple and remaining ingredients. Slowly bring to a simmer over low heat. Simmer for 10 minutes. Discard the apple. Ladle into mugs and garnish each with a cinnamon stick. Serve immediately.
Monday, November 12, 2007
Breakfast Casserole
Breakfast Casserole
Ingredients
18 eggs
6 cups frozen shredded hashbrowns
2 cups shredded cheese
1 red pepper (diced)
1/4 cup onion (diced)
2 cups finely chopped ham
3/4 cup milk
Directions
Mix eggs and milk well. Stir in additional ingredients. Pour contents in to well-greased 9x13 pan. Bake uncovered on 350 for 90 minutes, until knife inserted in center of casserole does not come out wet. Serve with salsa and/or ketchup
**Casserole can be prepared the night before, if needed, and baked in the morning. Leftover casserole reheats in the microwave just fine.
Ingredients
18 eggs
6 cups frozen shredded hashbrowns
2 cups shredded cheese
1 red pepper (diced)
1/4 cup onion (diced)
2 cups finely chopped ham
3/4 cup milk
Directions
Mix eggs and milk well. Stir in additional ingredients. Pour contents in to well-greased 9x13 pan. Bake uncovered on 350 for 90 minutes, until knife inserted in center of casserole does not come out wet. Serve with salsa and/or ketchup
**Casserole can be prepared the night before, if needed, and baked in the morning. Leftover casserole reheats in the microwave just fine.
Red Lobster Cheddar Bay Biscuits
I LOVE the biscuits at Red Lobster (the 2 times I have had them). I just tried out this copy cat recipe. They turned out beautifully and they tasted authentic. Delish! Kinley enjoyed eating the batter raw, which I thought was disgusting, but I allowed it since there were no raw eggs involved!
Here's the recipe:
Ingredients:
2 cups Bisquick. baking mix
2/3 cup milk
1/2 cup cheddar cheese -- shredded
1/4 cup margarine or butter -- melted
1/4 teaspoon garlic powder
Directions:
Preheat oven to 450. Mix baking mix, milk and cheese until soft dough forms; beat vigorously for 30 seconds. Drop dough by spoonfuls onto ungreased cookie sheet. Bake 8-10 min. or until golden brown. Mix margarine and garlic powder; brush over warm biscuits before removing from cookie sheet. Serve warm. Makes 10-12 biscuits.
Here's the recipe:Ingredients:
2 cups Bisquick. baking mix
2/3 cup milk
1/2 cup cheddar cheese -- shredded
1/4 cup margarine or butter -- melted
1/4 teaspoon garlic powder
Directions:
Preheat oven to 450. Mix baking mix, milk and cheese until soft dough forms; beat vigorously for 30 seconds. Drop dough by spoonfuls onto ungreased cookie sheet. Bake 8-10 min. or until golden brown. Mix margarine and garlic powder; brush over warm biscuits before removing from cookie sheet. Serve warm. Makes 10-12 biscuits.
Bradshaw Breakfast Burritos
Breakfast Burritos
Ingredients:
8 large eggs
1/4 cup half-and-half (or milk)
1/2 tsp salt
1/8 tsp pepper
2 tps vegetable oil
6 ounces chorizo sausage (or breakfast sausage)
1 red onion, chopped fine
1 red bell pepper, chopped medium
1 jalapeno chile, minced
t tbs unsalted butter
6 ounces (1 and half cups) cheddar cheese shredded
3 scallions, sliced thin
6 tortillas
1 cup sour cream (optional)
1 cup salsa (optional)
Directions:
Whisk together the eggs, half-and-half, salt, and pepper.
Heat the oil in a 12-inch nonstick skillet over medium-high heat until shimmering. Add the sausage and cook until lightly browned, and 1 and half minutes. Add the onion, bell pepper, and halapeno and continue to cook until they ahve softened and are beginning to brown, about 5 minutes. Transfer the sausage mixture to a medium bowl and cover to keep warm.
Wipe the skillet clean and return to the heat. Melt the butter in the skillet, swirling to coat the pan. Add the eggs and cook while gently pushing, lifting, and folding them from one side to the other until they are nicely clumped, shiny, and wet, about 2 minutes.
Quickly fold in cheddar and scallions, then remove the mixture from the pan. Fold in the sausage mixture. Distribute mixture to warm tortillas and serve immediately. Top with sour cream and salsa.
Ingredients:
8 large eggs
1/4 cup half-and-half (or milk)
1/2 tsp salt
1/8 tsp pepper
2 tps vegetable oil
6 ounces chorizo sausage (or breakfast sausage)
1 red onion, chopped fine
1 red bell pepper, chopped medium
1 jalapeno chile, minced
t tbs unsalted butter
6 ounces (1 and half cups) cheddar cheese shredded
3 scallions, sliced thin
6 tortillas
1 cup sour cream (optional)
1 cup salsa (optional)
Directions:
Whisk together the eggs, half-and-half, salt, and pepper.
Heat the oil in a 12-inch nonstick skillet over medium-high heat until shimmering. Add the sausage and cook until lightly browned, and 1 and half minutes. Add the onion, bell pepper, and halapeno and continue to cook until they ahve softened and are beginning to brown, about 5 minutes. Transfer the sausage mixture to a medium bowl and cover to keep warm.
Wipe the skillet clean and return to the heat. Melt the butter in the skillet, swirling to coat the pan. Add the eggs and cook while gently pushing, lifting, and folding them from one side to the other until they are nicely clumped, shiny, and wet, about 2 minutes.
Quickly fold in cheddar and scallions, then remove the mixture from the pan. Fold in the sausage mixture. Distribute mixture to warm tortillas and serve immediately. Top with sour cream and salsa.
Thursday, November 8, 2007
Roasted Red Pepper and Sweet Potato Soup
Tonight I attended a little Halloween Dinner Club. There were a great many very delicious recipes, but this healthy soup one was freakishly and surprisingly good. Heather, Courtney, make this immediately.
Roasted red pepper and sweet potato soup
Ingredients
2 cloves garlic, minced
1 medium onion
1 tsp olive oil
2 red bell peppers, roasted and peeled **, then coarsely chopped
2 medium sweet potatoes, peeled and diced
4-5 c. low sodium chicken broth
½ - 1 c. milk
salt
pepper
Tabasco sauce
Directions:
Soften garlic and onion in olive oil in a large soup pot over medium heat. Add bell peppers and sweet potatoes. Sauté for about 1 minute. Add chicken broth and let simmer for 15-20 minutes or until vegetables are tender. Puree soup in batches in the blender. Return to pot over low heat. Thin with milk. Season to taste with salt, pepper, and Tabasco.
** to roast and peel peppers: place peppers on a baking sheet under the broiler. Turn them frequently until they are blackened all over, but making sure you don’t char the flesh. Once black, put them in a paper bag. Close the bag and cover it with a kitchen towel for five minutes. Take out the peppers, rub off the blackened skin, then core, seed, and cut.
Roasted red pepper and sweet potato soup
Ingredients
2 cloves garlic, minced
1 medium onion
1 tsp olive oil
2 red bell peppers, roasted and peeled **, then coarsely chopped
2 medium sweet potatoes, peeled and diced
4-5 c. low sodium chicken broth
½ - 1 c. milk
salt
pepper
Tabasco sauce
Directions:
Soften garlic and onion in olive oil in a large soup pot over medium heat. Add bell peppers and sweet potatoes. Sauté for about 1 minute. Add chicken broth and let simmer for 15-20 minutes or until vegetables are tender. Puree soup in batches in the blender. Return to pot over low heat. Thin with milk. Season to taste with salt, pepper, and Tabasco.
** to roast and peel peppers: place peppers on a baking sheet under the broiler. Turn them frequently until they are blackened all over, but making sure you don’t char the flesh. Once black, put them in a paper bag. Close the bag and cover it with a kitchen towel for five minutes. Take out the peppers, rub off the blackened skin, then core, seed, and cut.
Meatball Sandwiches
I have somewhat tweaked the recipe from what it once was the first time I posted it. I shrunk the meatballs to the size they were originally intended to be, and doubled the amount of sauce. Saucey!! Yum!
Meatballs
6 pounds lean ground beef
6 eggs
3 cup dry bread crumbs
3/4 cup finely chopped onion
1 and 1/2 Tbs salt
2 Tbs Worcestershire sauce
Sauce
4 cups ketchup
3 cups packed brown sugar
1 cup chopped onion
1 tsp garlic powder
1/2 tsp liquid smoke (optional, but delicious!)
Directions
In a large bowl, mix all of the meatball ingredients together. Divide into approximately 60 round, 1-inch diameter meatballs. Place in a single layer in three ungreased cookie sheets.
Mix sauce ingredients together, scoop 1 tsp of sauce onto each meatball. Cover with foil and bake on 350 for 45 minutes.
Stir meatballs around in sauce and serve on soft sandwich rolls with a slice of provolone cheese, or as an appetizer with toothpicks!
Meatballs
6 pounds lean ground beef
6 eggs
3 cup dry bread crumbs
3/4 cup finely chopped onion
1 and 1/2 Tbs salt
2 Tbs Worcestershire sauce
Sauce
4 cups ketchup
3 cups packed brown sugar
1 cup chopped onion
1 tsp garlic powder
1/2 tsp liquid smoke (optional, but delicious!)
Directions
In a large bowl, mix all of the meatball ingredients together. Divide into approximately 60 round, 1-inch diameter meatballs. Place in a single layer in three ungreased cookie sheets.
Mix sauce ingredients together, scoop 1 tsp of sauce onto each meatball. Cover with foil and bake on 350 for 45 minutes.
Stir meatballs around in sauce and serve on soft sandwich rolls with a slice of provolone cheese, or as an appetizer with toothpicks!
Wednesday, November 7, 2007
Honey Twist Bread
Honey Twist Bread1-1/2 TBS Yeast
2 C warm water
1-1/2 tsp salt
2 TBS honey
5 C whole wheat flour
-mix water and yeast. Add rest of ingredients and 3 C of flour. Cover and LET RISE an hour, until doubled in size. Add rest of flour and LET RISE AGAIN. Knead on counter and divide in half. Cut each half in half, roll out four ‘worms’ then twist two of them together at a time. LET RISE again on large red silicon mat (that's what I use for non-stick) in a cookie sheet with sides.
1/4 C honey
2 TBS butter
2/3 C chopped walnuts
-melt butter and honey in a saucepan. Food process walnuts and put in a bowl. 'Paint' the risen bread on one side with the melted honey and butter, using a pastry brush, turn it over and paint rest of it, using ALL of it, just soak it :) Sprinkle walnuts on top of honey. Bake at 400 degrees for 15-20 minutes.
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