- Wrap ribs in 3 layers of aluminum foil
- Turn grill on maximum heat for 10 minutes
- Put ribs on for grill for 10 minutes
- Flip rib packets and turn heat to low
- Cook for 20-30 minutes
- Flip and cook for 20-30 minutes longer.
Thursday, July 31, 2014
BBQ Ribs
Directions:
Pumpkin Bread
Years ago I found a wonderful Pumpkin Bread recipe. After a couple of moves, the recipe has gone missing. I'm still searching for the missing recipe since I don't have it memorized.
4 eggs
3 c. sugar
1 c. raisins
1 1/2 t. salt
2 t. cinnamon
2 c. pumpkin (1 can)
2 t. baking soda
1 t. nutmeg
1 c. pecans
3 1/3 c. flour
1 c. vegetable oil
2/3 c. water or orange juice
Directions:
- Mix sugar, eggs, salt, oil, and pumpkin.
- Sift flour, soda and spices.
- Add water and flour to mix.
- Stir in nuts and raisins.
- Bake at 350 degrees for 1 hour in greased and floured baking pans.
Gnocchi Bolognese
Ingredients:
Directions:
- 1 t. olive oil
- 3/4 lb. ground beef
- 1 onion, finely chopped
- 1 carrot, finely chopped
- 1 celery stalk, finely chopped
- 2 garlic cloves, minced
- 1 1/2 t. dried basil
- 1 (28 oz.) can diced tomatoes
- 1 (16 oz.) bag frozen potato gnocchi
- 1/4 c. grated Parmesan cheese
Directions:
- Heat the oil in a large nonstick skillet over medium-high heat.
- Add the beef and cook, breaking it apart with a wooden spoon, until lightly browned, 4-5 minutes.
- Stir in the onion, carrot, celery, garlic, and basil; cook stirring occasionally, until the vegetables soften, about 5 minutes.
- Stir in the tomatoes; bring to a boil.
- Reduce the heat and simmer, stirring occasionally, until slightly thickened, 12-14 minutes.
- Meanwhile, cook the gnocchi according to package directions, omitting the salt if desired, drain.
- Add the gnocchi and cheese to the skillet and cook, tossing, until hot, 1-2 minutes.
Prep Time = 15 minutes
Cook Time = 25 minutes
Serves 6
Tuesday, July 1, 2014
Chicken and Spinach Casserole
Ingredients:
1/2 C. mayonnaise
1/2 C. sour cream
1/2 t. garlic powder
pinch of black pepper
1/3 C. grated Parmesan cheese
1/3 C. shredded mozzarella
2 C. diced, cooked chicken breast
10 oz. frozen spinach, thawed and drained well
Cooking spray
Directions:
- Preheat oven to 350 degrees F.
- Spray a 9" x 9" baking dish with cooking spray.
- Combine mayonnaise, sour cream, garlic powder, pepper, Parmesan cheese, and mozzarella cheese in a medium bowl.
- In another bowl, toss 1/3 of the sauce with the chicken and spinach.
- Spread in the casserole dish.
- Pour the rest of the sauce mixture over the chicken and spinach.
- Bake, uncovered 40 minutes, or until top is golden brown.
TIP: Shred Chicken Quickly
My aunt was visiting a few months ago and I pulled out my Kitchen Aid mixer to make some dinner rolls. She asked me if I knew the mixer was great for shredding cooked chicken. To be honest, I had never thought of this. The next time I needed to shred a couple of chicken breasts I gave it a try.
I have to agree, it works great. I've tried both the mixing paddle and the dough hook and both do the job.
I have to agree, it works great. I've tried both the mixing paddle and the dough hook and both do the job.
Chicken Pizza Crist
Ingredients:
2 C. cooked, shredded chicken breast
2 C. mozzarella, shredded
1 T. parsley, dried
1 t. basil
1/2 t. onion powder
1/2 t. garlic powder
Directions:
- Preheat oven to 425 degrees Fahrenheit.
- Process chicken and cheese together. Mixture will resemble a meal/thick, dense crumb consistency. (I use my Ninja blender to accomplish this)
- Press chicken/cheese mixture on parchment paper on a cookie sheet.
- Top with parsley, basil, onion and garlic powder.
- Bake for 12 minutes.
- Let cool for five minutes.
- Top with sauce, cheese, and then toppings.
- Bake for 6-8 minutes more, or until toppings are melted.
- Let cool for five minutes.
- Slice and serve.
Friday, May 30, 2014
Chicken Cordon Bleu
Ingredients:
4 chicken breast fillets
4 thick or 8 thin slices of ham
4 thick or 8 thin slices of Swiss cheese (provolone can be substituted)
2 eggs, beaten
4 T. butter, melted
2 C. Panko bread crumbs
Dijon mustard
Toothpicks
Salt
Pepper
Directions:
4 chicken breast fillets
4 thick or 8 thin slices of ham
4 thick or 8 thin slices of Swiss cheese (provolone can be substituted)
2 eggs, beaten
4 T. butter, melted
2 C. Panko bread crumbs
Dijon mustard
Toothpicks
Salt
Pepper
- Use a meat hammer to pound chicken breasts to approximately 1/4 to 1/2 inch thick.
- Sprinkle with salt/pepper.
- Top each breast with ham and cheese.
- Roll tightly, secure with toothpick.
- Combine eggs and butter.
- Dredge chicken roll well then roll in Panko bread crumbs until completely coated.
- Bake at 375 degrees F. for 30 to 35 minutes, with seam side down.
- Remove toothpicks.
- Serve with Dijon mustard.
Albondigas
Ingredients:
1 lb. ground beef
1/2 C. uncooked rice
1 t. salt
1 t. cumin
3 cloves of garlic, peeled and crushed
3 qt. chicken broth
4 stalks of celery, chopped
3 white onions, cut into quarters
1 bunch cilantro, leaves only
4 large carrots, peeled and chopped or sliced
2 C. greens (mustard, spinach or other)
2 t. oregano
2 cloves garlic, crushed
1 t. cumin
Directions:
Prep Time: 30 minutes
Cook Time: 2 hours
1 lb. ground beef
1/2 C. uncooked rice
1 t. salt
1 t. cumin
3 cloves of garlic, peeled and crushed
3 qt. chicken broth
4 stalks of celery, chopped
3 white onions, cut into quarters
1 bunch cilantro, leaves only
4 large carrots, peeled and chopped or sliced
2 C. greens (mustard, spinach or other)
2 t. oregano
2 cloves garlic, crushed
1 t. cumin
- Mix ground beef with rice, 1 teaspoon of cumin, 1 teaspoon of salt and the crushed garlic.
- Form 1 1/2 tablespoons into meatballs, do this until all meat/rice is formed into meatballs.
- Bring broth to a boil in a large pot.
- Turn down to a slow simmer (where there are hardly any bubbles) and add in meatballs.
- Simmer gently for 20 minutes
- Add in the carrots, onion, cilantro, remaining spices, garlic and celery.
- Simmer for 1 hour and 15 minutes or until rice in the meatballs is cooked trough.
- Add in the greens and simmer for an additional 15 minutes.
- Serve hot with fresh flour tortillas
Cook Time: 2 hours
Saturday, May 24, 2014
Oven Baked Chicken
Ingredients:
3 lbs. chicken parts
1 T. oil
1 T. onion powder
1 1/2 t. Italian Seasoning
1 t. salt
1/2 t. garlic powder
1/2 t. paprika
Directions:
Makes 8 servings
Prep Time: 10 minutes
Cook Time: 45 - 50 minutes
3 lbs. chicken parts
1 T. oil
1 T. onion powder
1 1/2 t. Italian Seasoning
1 t. salt
1/2 t. garlic powder
1/2 t. paprika
- Preheat oven to 375 degrees F.
- Brush chicken with oil.
- Mix seasoning in a small bowl.
- Coat chicken evenly with seasoning mixture.
- Place chicken in shallow baking dish.
- Bake for 45 to 50 minutes or until chicken is cooked through.
Prep Time: 10 minutes
Cook Time: 45 - 50 minutes
Wednesday, May 7, 2014
Jell-o Popsicles
Ingredients:
Directions:
1 small box Jell-o gelatin (any flavor)
1 C. boiling water
1/3 C. sugar
1 1/3 C. cold water
Directions:
- Add gelatin and sugar to boiling water.
- Stir until powder dissolves
- Add cold water and stir.
- Pour into popsicle molds
- Freeze 6-8 hours
Monday, May 5, 2014
Detangling Conditioner
Ingredients:
1 T. apple cider vinegar
1 cup water
spray bottle
Directions:
1 T. apple cider vinegar
1 cup water
spray bottle
Directions:
- Add apple cider vinegar a clean spray bottle with water.
- Spry damp hair and massage in thoroughly with hands.
Pickled Jalapeno Peppers
Ingredients:
1 1/2 lbs. Jalapeno Peppers
2 C. white vinegar
2 C. water
1/2 t. salt per pint
Also needed:
3 pint jars w/rings and lids
gloves (optional)
Directions:
Sterilize Jars:
- Wash 1-pint Mason jars in hot suds and rinse in scalding water.
- Put jars in a pot and cover with hot water.
- Bring water to a boil, covered, and boil jars 15 minutes from the time that steam emerges.
- Turn off heat and let jars stand in hot water.
- Just before they are filled, invert jars onto a kitchen towel to dry (Jars should be filled while they are still hot).
- Sterilize jar lids 5 minutes, or according to manufacturer's instructions.
- Combine the white vinegar and water in a medium saucepan.
- Bring it to a boil, lower heat and simmer while preparing the jalapeno peppers.
- If using gloves, put them on now.
- Wash peppers, drain and slice into 1/4 inch rounds, discarding stems.
- For milder flavor, remove the seeds.
- Pack the peppers in glass jars to within 1/2 inch of the top and cover with the boiling vinegar-water, leaving 1/2-inch headspace.
- Add salt to jars.
- After filling the glass jars, work the blade of a knife down the side of the jar to remove air bubbles, and add more liquid if needed to cover the peppers.
- Wipe the ring and the jar rim clean and screw on the cap.
- Place jars in boiling pot of water for 10 minutes.
- After 10 minutes remove the jars from the boiling water.
- Listen for the pop, indicating that the jars are sealed.
- Allow the jalapeno peppers to cure for a minimum of 6 weeks.
Thursday, March 20, 2014
3-Ingredient Slow Cooker Chicken Tacos
Ingredients:
- 6 frozen chicken breasts
- 1 packet low-sodium taco seasoning mix
- 1 jar (16 oz.) prepared salsa
Directions:
- Place the frozen chicken breasts in a slow cooker.
- Sprinkle with taco seasoning mix.
- Pour in jar of salsa.
- Cook in the slow cooker on low for 6 to 8 hours, or until chicken reaches a safe internal temperature of 165 F.
- Shred the chicken with two forks.
- If serving with corn tortillas, heat a bit of oil in a skillet on the stove top.
- Brown each tortilla for about 1 minute on each side and fold into a taco shape.
- Serve with the toppings of your choice.
- Refrigerate any leftovers.
Makes 12 to 18 tacos.
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