Slow Cooker Cilantro Lime Chicken
http://www.pipandebby.com/pip-ebby/2011/11/18/slow-cooker-cilantro-lime-chicken.html
Servings: 6 Ready in: 6 hours, 15 minutes
Ingredients:
24-ounce jar medium salsa
Juice from one lime
¼ cup fresh cilantro, chopped
1.25-oz. package taco seasoning
2 jalapeno peppers, finely chopped (optional)
6 boneless chicken breast halves, defrosted
Directions:
1. In a slow cooker, mix together the salsa, lime juice, cilantro, taco seasoning and jalapenos.
Add the chicken and coat with the salsa mixture. Allow the chicken to cook, covered, in the
slow cooker on Low setting for 6 hours. Serve chicken with salsa mixture spooned over top,
or shred and use as a taco filling.
I'm a wife, mom of three boys. We are busy! My husband started his own IT company, we are home schooling and involved in our church. There is never a dull moment with three boys. One boy already eats like a teenager. I love to cook, sometimes simple and quick meals sometimes long fancy meals.
Wednesday, January 11, 2012
Best Toffee Ever - Super Easy
Best Toffee Ever - Super Easy
http://allrecipes.com/recipe/best-toffee-ever---super-easy/detail.aspx?src=ShareOnFacebook&recipeID=73412&mid=56
Susan Frost
recipe image
Rated: rating
Submitted By: FUNKYSEAMONKEY
Photo By: frances
Prep Time: 5 Minutes
Cook Time: 15 Minutes
Ready In: 1 Hour 20 Minutes
Servings: 32
"Chocolate and almonds top off a rich buttery toffee. A simple recipe that you could easily remember and whip up any time. I always get compliments and requests for more. Use any type of nut that you like in place of the almonds."
Ingredients:
2 cups butter
2 cups white sugar
1/4 teaspoon salt
2 cups semisweet chocolate chips
1 cup finely chopped almonds
Directions:
1. In a large heavy bottomed saucepan, combine the butter, sugar and salt. Cook over medium heat, stirring until the butter is melted. Allow to come to a boil, and cook until the mixture becomes a dark amber color, and the temperature has reached 285 degrees F (137 degrees C). Stir occasionally.
2. While the toffee is cooking, cover a large baking sheet with aluminum foil or parchment paper.
3. As soon as the toffee reaches the proper temperature, pour it out onto the prepared baking sheet. Sprinkle the chocolate over the top, and let it set for a minute or two to soften. Spread the chocolate into a thin even layer once it is melted. Sprinkle the nuts over the chocolate, and press in slightly. Putting a plastic bag over your hand will minimize the mess.
4. Place the toffee in the refrigerator to chill until set. Break into pieces, and store in an airtight container.
http://allrecipes.com/recipe/best-toffee-ever---super-easy/detail.aspx?src=ShareOnFacebook&recipeID=73412&mid=56
Susan Frost
recipe image
Rated: rating
Submitted By: FUNKYSEAMONKEY
Photo By: frances
Prep Time: 5 Minutes
Cook Time: 15 Minutes
Ready In: 1 Hour 20 Minutes
Servings: 32
"Chocolate and almonds top off a rich buttery toffee. A simple recipe that you could easily remember and whip up any time. I always get compliments and requests for more. Use any type of nut that you like in place of the almonds."
Ingredients:
2 cups butter
2 cups white sugar
1/4 teaspoon salt
2 cups semisweet chocolate chips
1 cup finely chopped almonds
Directions:
1. In a large heavy bottomed saucepan, combine the butter, sugar and salt. Cook over medium heat, stirring until the butter is melted. Allow to come to a boil, and cook until the mixture becomes a dark amber color, and the temperature has reached 285 degrees F (137 degrees C). Stir occasionally.
2. While the toffee is cooking, cover a large baking sheet with aluminum foil or parchment paper.
3. As soon as the toffee reaches the proper temperature, pour it out onto the prepared baking sheet. Sprinkle the chocolate over the top, and let it set for a minute or two to soften. Spread the chocolate into a thin even layer once it is melted. Sprinkle the nuts over the chocolate, and press in slightly. Putting a plastic bag over your hand will minimize the mess.
4. Place the toffee in the refrigerator to chill until set. Break into pieces, and store in an airtight container.
Lil' Smokies
Heather Wenstrand
"Throw 1 jar of mustard, 1 jar of grape jelly together, heat with wennies...:) easy!"
"Throw 1 jar of mustard, 1 jar of grape jelly together, heat with wennies...:) easy!"
Wednesday, January 4, 2012
Parmesan Chicken
Parmesan Chicken
2002, Barefoot Contessa Family Style
http://www.foodnetwork.com/recipes/ina-garten/parmesan-chicken-recipe/index.html
Prep Time:
20 min
Inactive Prep Time:
--
Cook Time:
10 min
Level:
Intermediate
Serves:
6 servings
Ingredients
4 to 6 boneless, skinless chicken breasts
1 cup all-purpose flour
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
2 extra-large eggs
1 tablespoon water
1 1/4 cups seasoned dry bread crumbs
1/2 cup freshly grated Parmesan, plus extra for serving
Unsalted butter
Good olive oil
Salad greens for 6, washed and spun dry
1 recipe Lemon Vinaigrette, recipe follows
Directions
Pound the chicken breasts until they are 1/4-inch thick. You can use either a meat mallet or a rolling pin.
Combine the flour, salt, and pepper on a dinner plate. On a second plate, beat the eggs with 1 tablespoon of water. On a third plate, combine the bread crumbs and 1/2 cup grated Parmesan. Coat the chicken breasts on both sides with the flour mixture, then dip both sides into the egg mixture and dredge both sides in the bread-crumb mixture, pressing lightly.
Heat 1 tablespoon of butter and 1 tablespoon of olive oil in a large saute pan and cook 2 or 3 chicken breasts on medium-low heat for 2 to 3 minutes on each side, until cooked through. Add more butter and oil and cook the rest of the chicken breasts. Toss the salad greens with lemon vinaigrette. Place a mound of salad on each hot chicken breast. Serve with extra grated Parmesan.
Lemon Vinaigrette:
1/4 cup freshly squeezed lemon juice (2 lemons)
1/2 cup good olive oil
1/2 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
In a small bowl, whisk together the lemon juice, olive oil, salt, and pepper.
Yield: 6 servings
2002, Barefoot Contessa Family Style
http://www.foodnetwork.com/recipes/ina-garten/parmesan-chicken-recipe/index.html
Prep Time:
20 min
Inactive Prep Time:
--
Cook Time:
10 min
Level:
Intermediate
Serves:
6 servings
Ingredients
4 to 6 boneless, skinless chicken breasts
1 cup all-purpose flour
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
2 extra-large eggs
1 tablespoon water
1 1/4 cups seasoned dry bread crumbs
1/2 cup freshly grated Parmesan, plus extra for serving
Unsalted butter
Good olive oil
Salad greens for 6, washed and spun dry
1 recipe Lemon Vinaigrette, recipe follows
Directions
Pound the chicken breasts until they are 1/4-inch thick. You can use either a meat mallet or a rolling pin.
Combine the flour, salt, and pepper on a dinner plate. On a second plate, beat the eggs with 1 tablespoon of water. On a third plate, combine the bread crumbs and 1/2 cup grated Parmesan. Coat the chicken breasts on both sides with the flour mixture, then dip both sides into the egg mixture and dredge both sides in the bread-crumb mixture, pressing lightly.
Heat 1 tablespoon of butter and 1 tablespoon of olive oil in a large saute pan and cook 2 or 3 chicken breasts on medium-low heat for 2 to 3 minutes on each side, until cooked through. Add more butter and oil and cook the rest of the chicken breasts. Toss the salad greens with lemon vinaigrette. Place a mound of salad on each hot chicken breast. Serve with extra grated Parmesan.
Lemon Vinaigrette:
1/4 cup freshly squeezed lemon juice (2 lemons)
1/2 cup good olive oil
1/2 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
In a small bowl, whisk together the lemon juice, olive oil, salt, and pepper.
Yield: 6 servings
Flag Cake
Flag Cake
2002, Barefoot Contessa Family Style
http://www.foodnetwork.com/recipes/ina-garten/flag-cake-recipe/index.html
Prep Time:
45 min
Inactive Prep Time:
--
Cook Time:
30 min
Level:
Intermediate
Serves:
20 to 24 servings
Ingredients
18 tablespoons (2 1/4 sticks) unsalted butter at room temperature
3 cups sugar
6 extra-large eggs at room temperature
1 cup sour cream at room temperature
1 1/2 teaspoons pure vanilla extract
3 cups flour
1/3 cup cornstarch
1 teaspoon kosher salt
1 teaspoon baking soda
For the icing:
1 pound (4 sticks) unsalted butter at room temperature
1 1/2 pounds cream cheese at room temperature
1 pound confectioners' sugar, sifted
1 1/2 teaspoons pure vanilla extract
To assemble:
2 half-pints blueberries
3 half-pints raspberries
Directions
Heat the oven to 350 degrees F.
Butter and flour an 18 by 13 by 1 1/2-inch sheet pan.
Cream the butter and sugar in the bowl of an electric mixer fitted with the paddle attachment on high speed, until light and fluffy. On medium speed, add the eggs, 2 at a time, then add the sour cream and vanilla. Scrape down the sides and stir until smooth.
Sift together the flour, cornstarch, salt, and baking soda in a bowl. With the mixer on low speed, add the flour mixture to the butter mixture until just combined. Pour into the prepared pan. Smooth the top with a spatula. Bake in the center of the oven for 20 to 30 minutes, until a toothpick comes out clean. Cool to room temperature.
For the icing, combine the butter, cream cheese, sugar, and vanilla in the bowl of an electric mixer fitted with the paddle attachment, mixing just until smooth.
Spread three-fourths of the icing on the top of the cooled sheet cake. Outline the flag on the top of the cake with a toothpick. Fill the upper left corner with blueberries. Place 2 rows of raspberries across the top of the cake like a red stripe. Put the remaining icing in a pastry bag fitted with a star tip and pipe two rows of white stripes below the raspberries. Alternate rows of raspberries and icing until the flag is completed. Pipe stars on top of the blueberries.
I serve this cake right in the pan. If you want to turn it out onto a board before frosting, use parchment paper when you grease and flour the pan.
2002, Barefoot Contessa Family Style
http://www.foodnetwork.com/recipes/ina-garten/flag-cake-recipe/index.html
Prep Time:
45 min
Inactive Prep Time:
--
Cook Time:
30 min
Level:
Intermediate
Serves:
20 to 24 servings
Ingredients
18 tablespoons (2 1/4 sticks) unsalted butter at room temperature
3 cups sugar
6 extra-large eggs at room temperature
1 cup sour cream at room temperature
1 1/2 teaspoons pure vanilla extract
3 cups flour
1/3 cup cornstarch
1 teaspoon kosher salt
1 teaspoon baking soda
For the icing:
1 pound (4 sticks) unsalted butter at room temperature
1 1/2 pounds cream cheese at room temperature
1 pound confectioners' sugar, sifted
1 1/2 teaspoons pure vanilla extract
To assemble:
2 half-pints blueberries
3 half-pints raspberries
Directions
Heat the oven to 350 degrees F.
Butter and flour an 18 by 13 by 1 1/2-inch sheet pan.
Cream the butter and sugar in the bowl of an electric mixer fitted with the paddle attachment on high speed, until light and fluffy. On medium speed, add the eggs, 2 at a time, then add the sour cream and vanilla. Scrape down the sides and stir until smooth.
Sift together the flour, cornstarch, salt, and baking soda in a bowl. With the mixer on low speed, add the flour mixture to the butter mixture until just combined. Pour into the prepared pan. Smooth the top with a spatula. Bake in the center of the oven for 20 to 30 minutes, until a toothpick comes out clean. Cool to room temperature.
For the icing, combine the butter, cream cheese, sugar, and vanilla in the bowl of an electric mixer fitted with the paddle attachment, mixing just until smooth.
Spread three-fourths of the icing on the top of the cooled sheet cake. Outline the flag on the top of the cake with a toothpick. Fill the upper left corner with blueberries. Place 2 rows of raspberries across the top of the cake like a red stripe. Put the remaining icing in a pastry bag fitted with a star tip and pipe two rows of white stripes below the raspberries. Alternate rows of raspberries and icing until the flag is completed. Pipe stars on top of the blueberries.
I serve this cake right in the pan. If you want to turn it out onto a board before frosting, use parchment paper when you grease and flour the pan.
Monday, January 2, 2012
Slow Cooker Meal: Teriyaki Chicken
Slow Cooker Meal: Teriyaki Chicken
Rachael Ray
Ingredients
8 chicken legs with thighs attached
3 tablespoons cornstarch
Salt and pepper
1 bottle Teriyaki sauce
3 tablespoons grated ginger
3 garlic cloves, grated
3 tablespoons honey
6 scallions, white and green parts sliced on a bias, but kept separate
2 cups rice
2 cups water
1 tablespoon sesame seeds, toasted
1 red bell pepper, cut into thin matchsticks
1 cucumber, cut into thin matchsticks
1 large carrot, cut into thin matchsticks
3 tablespoons cilantro, roughly chopped
Juice of 1 lime
3 tablespoons EVOO - Extra Virgin Olive Oil, divided
Yields: Serves 4
Preparation
Step
In a large bowl, dust the chicken legs with cornstarch and season with salt and pepper. Heat a medium skillet over medium-high heat with some EVOO and brown the chicken legs.
Step
In a slow cooker, add browned chicken legs with teriyaki, ginger, garlic, honey and white parts of the scallions. Put the lid on and cook on low for 5 hours or high for 3 hours.
When the chicken is about 20 minutes away from being done, add rice, water, 2 tablespoons EVOO and salt to a medium pot with a lid. Bring the pot of rice up to a boil then drop it down to a simmer. Put the lid on and simmer 10-15 minutes. When the rice is done, fluff with a fork and fold in the green parts of the scallions and sesame seeds.
Just before serving, combine bell pepper, cucumber, carrot, cilantro, lime juice, salt and pepper, and about a tablespoon of EVOO in a bowl.
To serve, scoop a portion of scallion-sesame rice into the bottom of a shallow bowl and top with 2 chicken legs drizzled with a bit of the teriyaki sauce. Garnish with the fresh and crunchy pepper, cucumber and carrot mixture.
Rachael Ray
Ingredients
8 chicken legs with thighs attached
3 tablespoons cornstarch
Salt and pepper
1 bottle Teriyaki sauce
3 tablespoons grated ginger
3 garlic cloves, grated
3 tablespoons honey
6 scallions, white and green parts sliced on a bias, but kept separate
2 cups rice
2 cups water
1 tablespoon sesame seeds, toasted
1 red bell pepper, cut into thin matchsticks
1 cucumber, cut into thin matchsticks
1 large carrot, cut into thin matchsticks
3 tablespoons cilantro, roughly chopped
Juice of 1 lime
3 tablespoons EVOO - Extra Virgin Olive Oil, divided
Yields: Serves 4
Preparation
Step
In a large bowl, dust the chicken legs with cornstarch and season with salt and pepper. Heat a medium skillet over medium-high heat with some EVOO and brown the chicken legs.
Step
In a slow cooker, add browned chicken legs with teriyaki, ginger, garlic, honey and white parts of the scallions. Put the lid on and cook on low for 5 hours or high for 3 hours.
When the chicken is about 20 minutes away from being done, add rice, water, 2 tablespoons EVOO and salt to a medium pot with a lid. Bring the pot of rice up to a boil then drop it down to a simmer. Put the lid on and simmer 10-15 minutes. When the rice is done, fluff with a fork and fold in the green parts of the scallions and sesame seeds.
Just before serving, combine bell pepper, cucumber, carrot, cilantro, lime juice, salt and pepper, and about a tablespoon of EVOO in a bowl.
To serve, scoop a portion of scallion-sesame rice into the bottom of a shallow bowl and top with 2 chicken legs drizzled with a bit of the teriyaki sauce. Garnish with the fresh and crunchy pepper, cucumber and carrot mixture.
Cashew Chicken
Cashew Chicken
Shanna Browning
Chicken breasts, 4 halves
Cashew nuts, whole, 5 oz
1 green onion cut into 1" pieces
Ginger, 3 slices
Green pepper 1
Red pepper 1
Seasoning sauce:
Soysauce 2 T.
Wine 1 T.
Vinegar 1/2 T.
Cornstarch 1/2 T.
Salt 1 tsp.
Sugar 1 tsp.
Cooking Oil (I use EVOO),4 cups
To marinate chicken:
1 Egg white
Cornstarch 1 T.
Soysauce 1 T.
Dice chicken into 1" squares, mix with marinade.
Cut green and red peppers into 1" sqaures
Fry cashews in 1 cup oil and drain, set aside to cool
Deep fry chicken in 3 cups of oil at medium heat for 1 min (until it turns
white)
Remove chicken and drain off oil from pan.
Fry ginger slices and green onion in 2 T. oil, add peppers, salt and stir
for 2 mins.
Then add chicken and seasoning sauce.
When sauce is thickened, turn off heat
Add the cashews and mix well.
Serve with brown or white rice, makes 8 servings
Shanna Browning
Chicken breasts, 4 halves
Cashew nuts, whole, 5 oz
1 green onion cut into 1" pieces
Ginger, 3 slices
Green pepper 1
Red pepper 1
Seasoning sauce:
Soysauce 2 T.
Wine 1 T.
Vinegar 1/2 T.
Cornstarch 1/2 T.
Salt 1 tsp.
Sugar 1 tsp.
Cooking Oil (I use EVOO),4 cups
To marinate chicken:
1 Egg white
Cornstarch 1 T.
Soysauce 1 T.
Dice chicken into 1" squares, mix with marinade.
Cut green and red peppers into 1" sqaures
Fry cashews in 1 cup oil and drain, set aside to cool
Deep fry chicken in 3 cups of oil at medium heat for 1 min (until it turns
white)
Remove chicken and drain off oil from pan.
Fry ginger slices and green onion in 2 T. oil, add peppers, salt and stir
for 2 mins.
Then add chicken and seasoning sauce.
When sauce is thickened, turn off heat
Add the cashews and mix well.
Serve with brown or white rice, makes 8 servings
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