Friday, December 6, 2013

Garlic Mashed Potatoes

Garlic Mashed Potatoes
4 Servings

4 large russet potatoes, peeled and quartered
5 garlic cloves, peeled
Coarse salt
1 sticks (4 ounces) unsalted butter
1/2 cup and 2 tablespoons heavy cream

In large pot of cold water, bring the potatoes and garlic to a boil. Salt the water and cook until the potatoes are tender, about 20 minutes. Drain, return to the pot and mash over low heat with the butter, cream, and 2 teaspoons salt.

Tuesday, December 3, 2013

Stuffin' Egg Muffin

Stuffin’ Egg Muffin
Makes 6 servings, 2 muffins each

1 pkg (6 ounce) Stove Top Stuffing Mix for Chicken
12 eggs
3 tbsp Oscar Mayer Real Bacon Bits

½ cup Kraft Shredded Colby & Monterey Jack Cheese

  1. Preheat oven to 400° F. Prepare stuffing mix as directed on package, omitting stand time. Spray muffin cups with cooking spray. Press ¼ cup stuffing onto bottom and up sides of 12 muffin cups, forming about 1/4 inch rim around top of cup.
  2. Crack egg into each stuffing cup. Sprinkle with bacon bits and cheese.
  3. Bake 20 min. or until yolks are set. Let stand five min. before serving.

Sunday, November 10, 2013

Tasty Orange Chops

Prep Time: 15 Minutes
Cook Time: 8 Minutes
Ready In: 6 Hours 23 Minutes
Yields: 4 servings

1/4 cup cider vinegar
1 tablespoon soy sauce
1/2 cup frozen orange juice
concentrate, thawed
1/2 onion, shredded
1 teaspoon dried rosemary
1 teaspoon ground sage
2 teaspoons salt, or to taste
1 large clove garlic, crushed
1/2 cup barbeque sauce
4 thick cut pork chops

1. In a mixing bowl, mix together vinegar, soy sauce, orange juice, onion, rosemary, sage, salt, garlic, and barbecue sauce. Place chops in a large resealable plastic bag. Pour in the marinade, and seal. Refrigerate for 6 to 8 hours, or overnight.
2. Preheat grill for high heat. Transfer marinade to a small saucepan, bring to a boil, and cook for several minutes.

3. Lightly oil preheated grill. Grill chops for 6 to 8 minutes, turning once, or to desired doneness. Brush cooked marinade over chops during the final minutes of cooking.

Thursday, November 7, 2013

Pollo Fajitas

  • 1 tablespoon Worcestershire sauce
  • 1 tablespoon cider vinegar
  • 1 tablespoon soy sauce
  • 1 teaspoon chili powder
  • 1 clove garlic, minced
  • 1 dash hot pepper sauce
  • 1 1/2 pounds boneless, skinless chicken thighs, cut into strips
  • 1 tablespoon vegetable oil
  • 1 onion, thinly sliced
  • 1 green bell pepper, sliced
  • 1/2 lemon, juiced

  1. In a medium bowl, combine Worcestershire sauce, vinegar, soy sauce, chili powder, garlic and hot pepper sauce. Place chicken in sauce, and turn once to coat. Marinate for 30 minutes at room temperature, or cover and refrigerate for several hours.
  2. Heat oil in a large skillet over high heat. Add chicken strips to the pan, and saute for 5 minutes. Add the onion and green pepper, and saute another 3 minutes. Remove from heat, and sprinkle with lemon juice.

Thursday, August 29, 2013

Beer Grilled Steaks

1 cup light-colored beer, such as lager (I love Bud Black for this!)
¼ cup low sodium soy sauce
2 tablespoons molasses
2 cloves garlic, minced
½ teaspoon salt
¼ teaspoon black pepper
2-4 steaks of your choice

  1. Whisk together beer, soy sauce, molasses, garlic, salt, and pepper in small bowl. Place steaks in reseal able food storage bag; add beer mixture and mix well. Marinate in refrigerator at least 2 hours.
  2. Grill steaks in covered grill over high heat about 8 to 10 minutes on each side or to the desired degree of doneness.

Tuesday, August 13, 2013

Chocolate Chip Orange Zucchini Bread

3 eggs
2 cups white sugar
1 cup vegetable oil
2 teaspoons vanilla extract
2 cups grated zucchini
1 cup chopped walnuts
1 cup semisweet chocolate chips
1 tablespoon orange zest
3 cups all-purpose flour
1/4 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon salt
1/2 teaspoon ground cinnamon
1 teaspoon ground nutmeg

  1. Sift together flour, baking powder, soda, salt, and spices.
  2. In a large bowl, beat eggs until light and fluffy. Add sugar, and continue beating until well blended. Stir in oil, vanilla, zucchini, nuts, chocolate chips, and orange rind. Blend in sifted ingredients. Turn batter into two greased 9 x 5 inch loaf pans.
  3. Bake at 350 degrees F (175 degrees C) for 50 minutes, or until bread tests done. Remove loaves from pans, and cool. Chill before slicing.   

Monday, July 29, 2013

Zucchini Bread

1 cup shortening
3 eggs
3 tsp. vanilla
2 cups grated zucchini
2 cups sugar
1 tsp. baking soda
3 tsp. cinnamon
3 cups flour
1 tsp. salt
¼ tsp. baking powder
½ cup chopped nuts (optional)

Cream shortening and eggs; add vanilla and zucchini. Sift dry ingredients together and add. Stir in nuts. Use two pans. Bake at 350°F for 1 hour.

Monday, July 22, 2013

5 Minute Chocolate Mug Cake

4 tablespoons flour
4 tablespoons sugar or substitute for artificial sweetener if diabetic.
2 tablespoons cocoa
1 egg
3 tablespoons milk
3 tablespoons oil
3 tablespoons chocolate chips (optional)
A small splash of vanilla extract
1 large coffee mug

This says mix in mug- but depending on the shape of your mug, you can also mix it in a bowl and pour into the mug.

Add dry ingredients to glass mug, and mix well. Add the egg and mix thoroughly.
Pour in the milk and oil and mix well.
Add the chocolate chips (if using) and vanilla extract, and mix again.
Put your mug in the microwave and cook for 3 minutes on high.
The cake might rise over the top of the mug, but don't be alarmed!
Allow to cool a little, and tip out onto a plate if desired.

EAT! (this can serve 2 but you just might want it all for yourself)

Monday, June 10, 2013

Orange Cashew Chicken & Rice

Orange Cashew Chicken And Rice
6 Servings

2 cups instant brown rice
2 cans (11 oz) mandarin oranges
½ cup chopped cashews
½ cup chicken broth
4 tbsp. soy sauce
4 tbsp. teriyaki sauce
1 ½ lbs boneless skinless chicken breasts cut into ½ inch pieces
2 tbsp canola oil
1 cup chopped bok choy
½ cup minced chives

Cook rice according to package directions. Meanwhile, drain the oranges, reserving 1 cup oranges and 4 tbsp juice.

In a small bowl, combine the cashews, broth, soy sauce, teriyaki sauce and reserved juice; set aside. In a large wok or skillet, stir fry chicken in oil until no longer pink. Add cashew mixture; cook 1 minute longer. Add the bok choy, chives, and reserved oranges; cook and stir for 2 minutes.