boneless chicken recipes: January 2012

Chickpeas with Tomatoes, Spinach & Feta ♥

Chickpeas with Tomatoes, Spinach & Feta

Today's vegetarian supper, a vegetarian version of one of my favorite suppers of all time. It's made with favorite pantry ingredients (don't we just love chickpeas?!) and fresh spinach and a salty sprinkle of feta cheese.

No surprise, I love-love-love cookbooks, especially the ones that teach, the ones that inspire movement to the kitchen now, the ones that introduce new ideas and new techniques but still KISS (you know, Keep It Simple, um, Silly). So a couple of weeks ago, a new cookbook arrived, one that is getting a lot of attention, one I was so excited to preview. But the truth is, it left me cold. Finding ingredients would require moving to New York or maybe Italy. Fish is great but really, aren't we worried about our fast-depleting fisheries? (Tastes vary. You just might just love this cookbook. But I'm not going to mention it by name because, well, I'm just not.)

But one recipe did fit my it's-winter-and-I-crave-simple-comfort-food mentality. But a few minutes in, I realized how "simple" is different than "nothing going on". On a dime, I saved supper by converting the dish from bland nothing-ness into a vegetarian version of one of my favorite dishes of all time, Shrimp with Tomatoes, Spinach & Feta.
Keep Reading ->>>

Potato Bread

If my hubby does the grocery shopping he buys potato bread and of course the kids love it. I have always wanted to try baking my own. Finally, I made the time. It was soft and delicious!! I added some grated Parmesan and a little garlic power. We ate it up so quick!!

Potato Bread
adapted from Food.com
1 1/4 cups warm water

2 teaspoons yeast
1 tablespoon sugar

3 tablespoons butter

1 egg
2/3 cup mashed potatoes

1 1/2 teaspoons salt

4-5 cups flour

Put the warm water, yeast and sugar in the mixing bowl. Stir and let sit for a few minutes until the yeast begins to bubble a bit. Then add all the rest of the ingredients, but only about half the flour. Add enough flour to make it really soft and pliable, knead for about 6-8 minutes, and let it rise covered with plastic wrap for 1 hour. Punch it down,shaped it into two loaves and let it rise another 35 minutes till doubled.

Bake it at 375 degree for 20-25 minutes or until golden brown and sounds hollow when you tap the tops of the loaves.

I like to rub the tops of the loaves with butter when they first come out of the oven. Something my Grandmother always did.

*Optional: I added 3/4 teaspoon garlic powder, 1/2 cup grated Parmesan to the dough mixture. I then sprinkled the tops of the loaves with the Parmesan the last five minutes of baking.

I think it would be fun to experiment with different flavors of potatoes, garlic mashed, butter, ranch and ect.

I made this the day before the power first went out and it was heavenly to eat just plain!!

Chicken Tacos with Quick Pickled Poblano Strips with all recipes

Chicken Tacos with Quick Pickled Poblano Strips

Why this Recipe works: Poaching is an ideal way to cook chicken breasts since it produces meat that’s tender and moist. For robust flavor, we call on Worcestershire sauce, with its bottled blend of vinegar, molasses, cloves, tamarind, and other potent ingredients. Chipotle chiles give our poaching liquid a smoky, full-bodied flavor, and orange juice, instead of chicken broth, lends a touch of sweetness. We use butter to sauté the garlic and chipotle; it adds richness to both the chicken and the sauce, which we make by reducing the leftover poaching liquid.

Ingredients: serve 4

½ cup cider vinegar

Breaded Herbed Chicken Fingers with all recipes

Breaded Herbed Chicken Fingers

Why this recipe works: We look classic breaded chicken breasts and gave them a festive twirl by opting for chicken tenderloins and serving them with a sweet and spicy dipping sauce. There’s no need to turn on your oven for this recipe: The chicken tenderloins cook so quickly in the skillet that the first batch doesn’t even have time to cool down before the second batch is done. Adding a combination of parsley and tarragon to the panko coating boosts flavor and gives the chicken a more sophisticated taste. The simple to make dipping sauce has just the right balance of sweet, tart, and spicy flavors. With just three ingredients, it can be assembled in minutes, leaving plenty of time to bread and cook the chicken. The sauce can be made a head of time and refrigerated, but we like it served at room temperature. Add the hot sauce in increments, tasting after each addition, until the dipping sauce reaches the heat level that you prefer.

Ingredients: serve 4

½ cup apricot preserves

¼ cup Dijon mustard

2 – 3 teaspoons hot sauce salt and pepper

¼ cup all purpose flour

2 large eggs

1 cup panko(Japanese style bread crumbs)

¼ cup chopped fresh parsley

¼ cup chopped fresh tarragon

1 ½ pounds chicken tenderloins

½ cup vegetable oil

Procedures:

Combine apricot preserves, mustard, and hot sauce in small bowl and season with salt and pepper.
Spread flour in shallow dish. Beat eggs in second dish. Spread panko and herbs in third dish. Pat chicken dry with paper towels and season with salt and pepper. Dredge each tenderloin in flour, dip in eggs, and coat with panko, pressing to adhere.
Heat ¼ cup oil in large nonstick skillet over medium heat until shimmering. Cook half of chicken until golden brown, about 3 minutes per side. Transfer to paper towel lined plate. Wipe out skillet and repeat with remaining oil and chicken. Server chicken with apricot and mustard dipping sauce.

Quick Prep Tip: Breading Chicken 101

Coat the tenderloins liberally with flour before tapping the excess off, leaving only the barest film. Using tongs, dip the floured chicken in the egg, taking care to coat the entire surface before letting the excess drip back into the dish. Toss the chicken in the crumbs to coat and then press with your fingers for an even distribution.

Glazed Grilled Chicken Skewers with all recipes

Glazed Grilled Chicken Skewers

Why this recipe works: we love the way the sweetness of the kecap manis, or sweet soy sauce, turns this marinade into a delicious sweet and savory glaze. You can make your own sweet soy sauce if kecap manis is not available. Simply bring ½ cup sugar, ¼ cup soy sauce, and ¼ cup water to a boil in a small saucepan, turn the heat down to low, and simmer the mixture until it is thick and syrupy, about five minutes. Be sure to select plums that are ripe yet still firm; if they’re overly ripe, they’ll be too soft to effectively skewer. Plus, the plums look nicer in the salad when they’re not mushy. When choosing sesame seeds, buy them already toasted. If you need to toast them yourself, put them in a dry pan over medium – low heat until they turn slightly golden and have a toasted aroma, about five minutes.

Ingredients: 4 serving

¼ cup honey

2 tablespoons sweet soy sauce

3 tablespoons lime juice

2 teaspoons toasted sesame oil

4 boneless, skinless chicken breasts (about 1½ pounds), cut into 1½ inch chunks

6 plums, stones removed, 4 plums sliced into quarters, 2 plums sliced into ¼ inch wedges

Salt and pepper

2 tablespoons toasted sesame seeds

2 tablespoons vegetable oil

2 bunches watercress, trimmed

Procedure:

whisk honey, soy sauce, 2 tablespoons lime juice, and sesame oil in large bowl. Transfer half of glaze to small bowl and set aside. Toss chicken and plum quarters with glaze remaining in large bowl. Thread four 14 – inch metal skewers with marinated chicken and plums, reserving glaze. Transfer skewers to plate and season with salt and pepper.
Grill skewers over hot fire until chicken is just cooked through, about 8 minutes, brushing frequently with reserved glaze from large bowl. Transfer skewers to platter. Sprinkle skewers with sesame seeds and tent with foil.
whisk remaining lime juice and vegetable oil into reserved small bowl of glaze and season with salt and pepper. Toss watercress and remaining plums in dressing. Season with salt and pepper. Serve with chicken and plum skewers.

Smart Shopping: Sesame Seeds

Sesame sees are considered to be the world’s first recorded seasoning, mentioned in Assyrian records from 300 B.C. The seeds were brought to America by African slaves, and they subsequently became popular in Southern Cooking. Sesame seeds come in a variety of colors, from creamy white to black, through the creamy white ones, and the toasted versions of them, are more common in our supermarkets. When they are used whole in cooking, their high oil content contributes a rich, nutty flavor; they are also sometimes ground into a paste, such as tahini. Sesame seeds also yield sesame oil commonly used in Asian cuisines. When used whole, they can be baked into or onto foods, such as hamburger buns, or sprinkled on top as a garnish. Because of their high oil content, sesame seeds turn rancid relatively quickly. They can stored in an airtight in a cool, dark place for up to three months, refrigerated for up to six months, or frozen for up to a year.

Grilled Spice Rubbed Chicken thighs with all recipes

Grilled Spice Rubbed Chicken thighs

Why This Recipe Works: chicken thighs are a fatty cut, so be sure to trim off excess fat and skin before applying the spice rub. This step will help reduce flare –ups while grilling. If flare –ups do occur, simply move the chicken to another part of the grill until the flames die down. Chicken thighs contain dark meat, which must be cooked to a higher internal temperature than delicate white meat. To cook the thighs through without singeing the exterior, we start cooking over medium heat, then we adjust the burner setting as needed depending on how quickly the chicken is browning. To accentuate the corn’s sweetness, we pair salty Cotija cheese with savory spices. If Cotija is not available, try Pecorino Romano. Coleslaw or potato salad also makes great accompaniment for this dish.

Ingredients: serves 4

1½ tablespoon chili powder

2 tablespoon brown sugar

2 teaspoon paprika

1 teaspoon dry mustard

½ teaspoon garlic powder

½ teaspoon cayenne

1 ½ teaspoons salt

1 teaspoon pepper

4 ears corn, shucked

1 ½ tablespoons butter, melted

8 bone – in, skin – on chicken thighs (about 3 pounds), excess fat trimmed sour cream or mayonnaise

½ cup crumbled cotija cheese

Procedure:

In small bowl, combine chili powder, sugar, paprika, mustard, garlic powder, cayenne, salt, and pepper. Brush corn with butter and sprinkle each ear with about ½ teaspoon spice rub. Season chicken thighs on all side with remaining spice rub.
Grill chicken over medium fire until skin is charred an crisp and chicken registers 175 degrees, 18 to 20 minutes total, adjusting heat as needed and turning thighs frequently to prevent scorching. Meanwhile, grill corn over medium heat, turning occasionally, until lightly charred, about 15 minutes.
Spred corn with sour cream or mayonnaise, then sprinkle with cotija cheese. Serve with grilled chicken.

Smart shopping: Cotija Cheese

Made from either cow’s milk or goat’s mil, Cotija is also know as queso añejo and queso añejado. It comes semisoft to very hard, and since it’s very salty, is mainly used to season Mexican – style dishes. It takes its name from Cotija de la Paz, a town in the Mexican state of Michoacan. It is now being produced in the United States as well.

Quick prep tip: Husking Corn

Like many people, we love corn on the cob but hate to do all that shucking. Here’s the fastest way we’ve found to get the job done. From the top of the cob, pull down approximately 1 inch of the husk (with its silk), leaving the pulled husk attached. From here, just snap off the stalk and remove the entire husk, silk and all, with just one tug.

Bacondoodles

With the title of this post you must be wondering "What in the world?". No the power outage did not fry my brain..although when it went out for the second time I thought I might go a bit crazy!! I saw this cookie and was instantly curious. So you know me I had to try it out! My son described it as a chewy, sugary piece of bacon. At first taste, I wasn't quite sure, but then found myself wanting more. They are addicting! If you like the sugar/salt combo this is for you!!

Bacondoodles
adapted from Betterrecipes.com
1 cup bacon, cooked crispy and crumbled
1 cup butter, softened
1 1/2 cups sugar
2 eggs
1 teaspoon vanilla
1 teaspoon maple syrup
2 3/4 cup flour
2 teaspoons cream of tartar
1 teaspoon baking soda
1/4 teaspoon salt
3 Tablespoons sugar
2 teaspoons cinnamon
Cream butter and sugar together. Add eggs and vanilla and beat for 3 minutes. Add flour, cream of tartar, baking soda and salt. Mix until well blended. Now the important thing: Chill the dough for about 15-20 minutes in the fridge.
Preheat oven to 350 degrees.
Mix the 3 Tablespoons of sugar with the cinnamon in a small bowl. Scoop up your dough and roll it in the sugar mixture. I used a cookie scoop. Place on a lightly greased cookie sheet.

Bake for 10-12 minutes. You want them to still be light colored. After removing them from the oven, let them sit on the cookie sheet for one minute before removing them.

Yum! I think I am hooked!

*UPDATE 1/29: I am glad I made this recipe out of pure curiosity and for something a bit different. They were yummy, but the question is "Will I ever make them again?" Probably Not!!

Vietnamese – style Noodles with chicken

Vietnamese – style Noodles with chicken

Why this Recipe Works: this simplified version of bun cha, a quintessential Vietnamese street food offering, gets its bold flavor from boneless, skinless chicken thighs that have been coated in an assertive marinade. The thighs cook quickly and, thanks to a fair amount of fat, remain moist. Their succulence adds richness to an otherwise fat-free dish. If desired, cilantro leaves can replace the mint leaves, or you can try a mixture of both.

Ingredient: 4 serving

7 tablespoon fish sauce

7 tablespoon sugar

2 garlic cloves, minced

½ teaspoon pepper

8 boneless, skinless chicken thighs (about 1½ pounds), trimmed of excess fat

1/3 cup lime juice

5 tablespoon water

8 ounces rice vermicelli

4 cups shredded romaine lettuce leaves (6 to 8 leaves)

2 cups bean sprouts (about 6 ounces)

¾ cup shredded fresh mint leaves

½ cup chopped roasted salted peanuts

Procedure:

Combine 2 tablespoons fish sauce, 2 table spoon sugar, garlic, and pepper in medium bowl and stir until sugar dissolves. Add chicken thighs and turn to coat.
In small bowl, combine remaining 5 tablespoons fish sauce, reaming 5 tablespoons sugar, lime juice, and water and stir until sugar dissolves.
Bring 4 quarts water to boil in large pot. Remove from heat, add vermicelli, and let stand until vermicelli are tender, 6 to 8 minutes. Drain in colander and rise vermicelli with cold running water until cooled. Drain well.
Divide lettuce, bean sprouts, and mint among 4 individual bowls. Top vegetables with vermicelli, dividing evenly.
Grill chicken over medium – hot fire until charred and chicken registers 170 degrees, 5 to 6 minutes per side. Cut chicken crosswise into ½ - inch strips. Place chicken on top of vermicelli and sprinkle with peanuts. Serve, passing sauce on side for pouring over individual servings.

Smart Shopping Rice Vermicelli

Asian noodle nomenclature can cause confusion in the grocery store. For this recipe, look for thin rice noodles called rice vermicelli – they are also some times labeled as rice sticks or as mainfun. But be warned: other rice noodles are also labeled as rice vermicelli and rice sticks. Always look closely at the noodles themselves – for this recipe and other like it, purchase the fine, wiry noodles in strands that resemble angel hair pasta. To add to the confusion, there are no standard weights for rice vermicelli packages – some contain 6.75 ounces of noodles, others 8.8 ounces. Both of these sizes should be enough to serve four, but if you’re less than 7 ounces, consider supplementing the dish with additional vegetables just to be sure.

Teriyaki Sauce

Wow! It feels good to be back!! Last week we experienced a rare snow storm, followed by freezing rain followed by more snow. It was like a war zone around here, trees toppled over everywhere and we were without power for 4 days and many others are still without power. I feel extremely blessed! Unfortunately the power outage put a damper on my cooking and I missed it, but did find a great teriyaki sauce recipe! This was delicious!! I used it on chicken but would be great with any meat.

Teriyaki Sauce
adapted from Food.com
1/4 cup soy sauce

1 cup water

1/2 teaspoon ground ginger

1/4 teaspoon garlic powder

5 Tablespoons packed brown sugar

2-3 Tablespoon honey

2 Tablespoons cornstarch

1/4 cup water

Mix all but cornstarch and 1/4 cup water in a sauce pan and begin heating.
Mix cornstarch and cold water in a cup and dissolve. Add to sauce in pan.
Heat until sauce thickens to desired thickness.
*I marinated my chicken in half of the sauce before cooking it. I then thickened the rest of it.
Pour over cooked chicken or beef.

Enjoy!!

Grilled Turkey Sausage with Fennel Salad

Grilled Turkey Sausage with Fennel Salad

Why this Recipe Works: Supermarket turkey sausage is a great choice for a summer dinner: It’s inexpensive, easy to find, cooks up quickly, and tastes great hot off the grill. Plus, it comes in a variety of different styles, with numerous flavoring and seasoning combinations. For this recipe, we like mild, Italian style turkey sausage, since its flavors pair well with the fennel salad. But any fresh, uncooked sausage will work, so fell free to be creative. The salad is a study of familiar yet contracting textures are flavors: apples and oranges, fennel and olives, scallions and cider vinegar. We use a sparse amount of oil cured olives, chopped up, to get a subtle but recognizable hit of intense briny flavor in each bite. If you’re using another, less assertive variety of olive, up the amount form ¼ cup to 1/3 cup. We recommend using a mandoline to slice the fennel into thin, even ribbons. The thinner the slices, the more tender the fennel becomes and the easier it is to eat. While the mandoline is out, go ahead and use it to slice the apple – there’s no better way to cut even, thin slices quickly. And don’t peel the apple; the green flashes of peel add visual interest to the dish. The sweetness of the orange is key to the flavor profile of this particular salad, so be sure to remove all of this particular salad, so be sure to remove all of the bitter, white pith from the orange segments. If you don’t the oranges less pleasing bitter qualities will carry over into the salad.

Ingredient: 4 serves

2 fennel bulbs, cores removed and sliced very thin on mandoline

1 granny smith apple, cored and sliced thin

2 oranges, peel cut away and segments removed

2 tablespoons cider vinegar

¼ cup olive oil

4 scallions, sliced thin

¼ cup oil cured olives, chopped salt and pepper

1 ½ pounds turkey sausage

Procedures:

Toss fennel, apple, oranges, vinegar, oil, scallions, and olives together until combined. Season with salt and pepper
grill sausages over hot fire until golden brown and cooked through, about 12 minutes. Transfer to platter. Serve with fennel salad.

Quick prep tip SHAVING FENNEL

Because of its awkward bulbous base and feathery foliage, working with fennel can be tricky. Here’s how we handle this oddly shaped vegetable in the test kitchen. We cut off the stems and the feathery fronds on top and then trim a very thin slice from the base of the bulb. Next, we slice the bulb in half lengthwise from top to bottom before cutting out the tough, triangular – shaped piece of the core located on the bottom of each half. Finally, we carefully run the fennel, cut side down, down the length of the mandolin. Since the blade of the mandoline is very sharp, many mandolins come equipped with a safety device that elevates your hand away from the blade.

How to Roast Vegetables ♥ 15 Tips & A Master Recipe

How to Roast Vegetables, 15 Tips & a Master Recipe from A Veggie Venture

Quick! Name the single technique for cooking vegetables that we can use again and again, the same method for every single vegetable, without ever once referring to a “recipe”.

Hint: In part, the attraction to this style of cooking vegetables is seasonal. It begins in the autumn as the air turns cool and our bodies begin to crave hearty food to sustain us through the long dark winter. It’s perfect for winter, when a kitchen is an oasis of warmth and our bodies demand fresh healthy food.

Give up? It’s roasting vegetables. You’ll never forget again, once you’ve tried roasting vegetables, whether root vegetables like beets, carrots, sweet potatoes and parsnips or others like zucchini, kohlrabi and this time of year, winter squash like butternut and acorn squash.

Truth is, roasting transforms vegetables. If vegetables were to write a love letter, the page would begin, “Dear Oven: How we love thee. You coax the sweetness from our earthly forms, you transform our color into golden bites of caramel.”

The technique is dead simple, requiring just vegetables, oil and seasoning – and heat. Still, a few simple tricks will help. So make this your year to get up close and acquainted with roasting vegetables. Start with a vegetable you already like. If you like, check the roasted vegetable recipes for a recipe to eliminate uncertainty about temperature and timing. Soon enough, you’ll be writing your own love letter.

How to Roast Vegetables - Tips & Techniques & A Master Recipe

Keep Reading ->>>

Greek Lemon Soup with Chicken Meatballs

Greek Lemon Soup with Chicken Meatballs

Why this Recipe Works: How exactly do you make a creamy, rich soup without any cream? The answer is by using an egg liaison – a mixture of egg yolks and lemon juice – as a binding agent. To avoid scrambling the eggs, we don’t add the yolk mixture directly to the hot soap; we “temper” the liaison first by slowly adding some of the hot broth to the yolk mixture and then whisking the warmed yolk mixture back into the soup. At this point, there’s a gentle simmer will both cook the yolks and thicken the soup. Whit rice can be substituted for the orzo. The mixture for the meatballs will be fairly wet and loose. To tighten the mixture up, we use panko (Japanese-style bread crumbs). We found that they absorb more moisture than regular bread crumbs do.

Ingredient:

8 cups low sodium chicken broth

1 pound ground chicken

1 small onion, grated(about 1 cup)

½ cup panko(Japanese-style bread crumbs)

3 tablespoon chopped fresh mint

3 tablespoon chopped fresh dill

¼ cup chopped fresh parsley

3 large egg yolks and 1 whole egg salt and pepper

1 cup orzo

3 medium carrots, peeled and sliced into ¼ inch rounds

3 tablespoons lemon juice

Procedure:

Bring broth to boil in large saucepan. Cover and set aside. Combine chicken, onion, bread crumbs, mint, dill, parsley, whole egg, 1 teaspoon salt, and ½ teaspoon pepper together in bowl. Knead mixture until well mixed. Shape mixture into 1 inch meatballs(mixture will be soft).
Add meatballs, orzo, and carrot to broth and bring to simmer. Lower heat to medium-low and simmer until meatballs are cooked through and orzo is tender, about 15 minutes.
Gently whisk lemon juice and yolks together in bowl. Whisking constantly, gradually ladle 1 cup hot soup into egg mixture, then stir egg mixture back into soup, again whisking constantly. Gently simmer soup on low heat until slightly thickened, about 2 minutes. Season with salt and pepper.

Quick prep tip

TEMPERING THE EGGS WITH THE SOUP

Whisking constantly, pour the hot broth in a slow, steady stream into the beaten egg yolk mixture. Once the broth is fully incorporated, slowly pour the warm egg yolk mixture back into the soup, again whisking constantly. Bring the soup back to a gentle simmer and cook until the soup is slightly thickened.

Butterfinger Bites

When I saw this recipe over at Talented Terrace Girls, I was immediately intrigued. I love Butterfinger candy bars. The list of ingredients in this recipe truly surprised me, so you all know I just had to try it out for myself. They were so delicious!! Took a little bit of time to make, but so worth it.

Butterfinger Bites
From Talented Terrace Girls
Box of Cheezits or any other box of cheese crackers
peanut butter
chocolate chips (I used milk chocolate)

Spread some peanut butter on one side of a cracker. Grab another cracker and place on top.

Dip in melted chocolate and cover completely.

Set on waxed paper on a cookie sheet. Then put them in the freezer for

5-10 minutes to get the chocolate to set up.

Oh YUM!!

The only issue I had with this recipe is my family ate half the box of Cheezits before I could get these made, but now they are begging for more!!

Thanks for a great recipe; Talented Terrace Girls. Make sure you chekc them out they have lotsof great and creative things. They are truly talented!

Bacon Cheeseburger Bundles

With a family that could eat hamburgers every night of the week, I decided to take a new twist on the old family fave and it turned out great! The best part is you can easily change up this recipe to meet your family's needs. It was a hit with my whole family!!

Bacon Cheeseburger Bundles

1 lb hamburger

1 1/2 cups shredded cheddar cheese

1 cup French Fried Onions

2-3 pieces of bacon

3 can crescent rolls

Preheat oven to 350 degrees.

Season, brown and drain the hamburger. Mix cheese, onion, and bacon into the beef mixture.

Place about 1 heaping Tablespoon of the mixture onto each crescent roll.

Fold dough over mixture. Place on a lightly greased cookie sheet.

Bake for 10-12 minutes or until light brown.

Enjoy!! Some of the family dipped them in ranch and others in ketchup!

I actually used turkey bacon this time and it was good!!

How to Cook Sweet Potatoes in Slow Cooker ♥

How to Cook Sweet Potatoes in the Slow Cooker or Crockpot

Ever wonder how to cook sweet potatoes in the crockpot? Just throw them into the slow cooker in the morning, they'll be ready when you get home from work.

I swear, my crockpot and I are getting close to BFF status. And all it took was a new outlet! You see, my kitchen is decent size. But all the cooking is done in one corner, albeit one ever-so-efficient corner. What my kitchen lacks is outlets – until last fall, there were only two, one in my work corner and one other commandeered by the coffee maker and an under-cupboard radio. But last fall, an electrician put an outlet in above another counter. What a difference! Now the crockpot (or the yogurt maker or ...) can work-work-work away over in its own corner while I work in mine.

So I've taken to using my crockpot like an energy-efficient oven, cooking stuff I'd never before even considered making in a slow cooker. Like sweet potatoes – yes, really, you can cook sweet potatoes in a crockpot!
Keep Reading ->>>

Mini Mexican Meatloaf

I have shared my love of Meixcan food many times with you. When my Mom handed me this recipe I just had to try it out! YUM!!

Mini Mexican Meatloaf
1 1/4 lb. ground beef
1 package taco seasoning
1/2 cup salsa
2 eggs
1/2 of an 11.5 oz. bag nacho cheese corn chips
2 cups grated cheddar cheese
1/2 teaspoon pepper
1 cup olives sliced
1 small can diced green chili peppers
1/2 onions, diced
Preheat oven to 400 degrees.
Combine beef, taco seasoning, salsa and eggs. Crush corn chips in to 1/2 inch pieces.
Add chips, cheese, pepper, olives, chili peppers and onions to the meat mixture. Mix well.
Using 1 cup of the mixture form in to little loaves.

Bake for 30-35 minutes. Drain off grease. At this point you can add a little more shredded cheese to the top of each loaf and return to the oven just until the cheese melts.

Remove from oben and let stand for 5 minutes before serving.

Enjoy Mexican goodness all rolled up in one little package!!

New General Mills Frosted Toast Crunch Giveaway

Tired of the same old breakfast routine? Introducing NEW Frosted Toast Crunch, with the delicious taste of frosted vanilla*, this cereal is totally irresistible. Just one bite of the new Frosted Toast Crunch will send you into breakfast bliss, with each crunch square baked with the delightful taste of frosted vanilla and dusted with a delicious dash of cinnamon.

*The frosted vanilla coating is artificially flavored.

With 11 grams of whole grain, 9 grams of sugar and a good source of calcium, Frosted Toast Crunch offers a good start to the day

Crave those new FROSTED crazy squares? They are available now in your local grocers!

Take your cereal to the next level with this wholesome breakfast. Your taste buds will be swirling with excitement! Cinnamon Toast Crunch is one of my kids' favorites and now this one can be added to the list! The kids love it!! Now one lucky reader will have the opportunity to try it out along with some other great items. The Giveaway package includes:

Spilt milk bowl
Lickety spoon
Frosted pitcher
Frosted Toast Crunch cereal
To enter be a follower of One Crazy Cookie and tell me How will your family enjoy new Frosted Toast Crunch?
For an additional entry like One Crazy Cookie on Facebook.

Winner will be drawn by random number generator on January 20, 2012

Good Luck!

The Frosted Toast Crunch, information, and giveaway have been provided by General Mills through MyBlogSpark. All opinions are my own.

Vegetables 101: What Are Bitter Greens?

What Are Bitter Greens

So many vegetables, so many that are unfamiliar! This is one of an occasional series of posts, quick, easy and practical information about out-of-the-ordinary vegetables. Links to recipes!

On Christmas Eve, a cousin sidled up to me, "Hey, I wanna ask you something." Usually Denny's face carries a big, open smile but in spite of the champagne and frivolity surrounding us that afternoon, he seemed serious. I braced myself for some thorny personal matter. Instead, he queried, "What are bitter greens?"

I laughed out loud, half in relief, half in sudden understanding. Earlier in the day, he and his wife Jan had seen a recipe that called for bitter greens and wanted to know what they were and where to buy them. "We'll ask Alanna," they agreed. "She'll know." And no doubt, the term "bitter greens" is one tossed off by food writers and passionate food people who presume we all speak the same language. (Remember the time when someone was searching grocery shelves for "tepid water"? It's another good story, see my recipe for Acorn Squash with Quinoa & Cherries on Kitchen Parade. But I digress.)

First, let's remind ourselves that bitter is one our our five basic taste sensations: sweet, sour, salty, bitter and the elusive savory / umami. That taste of bitterness appears in many favorite foods: think chocolate, coffee, marmalade, citrus zest and olives, even the quinine in the tonic water for gin and tonics.
Keep Reading ->>>

Mom's Light Waffles

A few month ago my Mom made waffles for my nephew. He stood by her and curiously watched her. Finally when she asked him if he was ready to eat, he exclaimed, "WOW Grandma, I thought waffles only came from a box!!" So cute!! It is kind of a tradition my mom has started to make the grandkids waffles for breakfast when they visit her house. My girls kept on her until she made them and we were all happy she did. She said this is a recipe that my grandma always made. They were light and delicious!! We had no leftovers!!

Mom's Light Waffles
2 eggs (separate the whites and yolks)
2 cups milk
4 Tablespoons melted butter
2 cups flour
3 teaspoons baking powder
1/4 cup sugar
1 teaspoon vanilla
Combine 2 egg yolks and rest of the ingredients except; egg whites.

Beat 2 egg whites until they peak. Fold into the other mixture.

Cook according to your waffle maker directions.

We served them with Buttermilk Syrup. Light and delicious!!

Thanks to my sweet Mom!!

Menu Plan Monday

This Week's Menu
Monday: Mexi-Meatloaf
Tuesday: Creamy Rice, Chicken & Spinach Dinner
Wednesday: Creamy Chicken Noodle Soup
Thursday: Picnic Night
Friday: BBQ Chicken Pizza
Saturday: Hoagie Sandwiches
Sunday:Balsamic Pork Loin

Happy Healthy Eating!!

Linked to: Menu Plan Monday

Chicken adobo aloha

Chicken adobo aloha

Ingredients

400g chicken cut into serving portion

1 pouch (115g) Del Monte Pineapple Tidbits drained (reserve syrup)

6 cloves garlic crushed and fried to brown

Marinade

3 cloves garlic crushed

1 ½ tbsp Del Monte Red Cane Vinegar

1 tbsp Datu Puti Soy Sauce

¼ Peppercorns crushed

Pineapple syrup

Procedure

Marinate chicken for 30 minutes. Drain and reserve marinade.
Fry chicken in oil until brown
Combine chicken with marinade, then, simmer until chicken is tender. Season with sugar to taste.
add DEL MONTE Pineapple Tidbits. Top with fried garlic.

Make 4 servings.

Bacon Chicken Ranch Pizza

This is definitely not one of those low calorie dinners, but well worth saving your daily calories for. It is amazingly delicious!! A HUGE hit with the family!!

Bacon Chicken Ranch Pizza
1 recipe pizza dough
2 cups cooked chicken breast, diced
8 slices cooked bacon, broken into pieces
1/4 cup onions, diced
2 cups shredded mozzarella cheese
Pizza Sauce
1/2 cup ranch dressing
1 Tablespoons butter
1 cup heavy cream
1/4 teaspoon salt
1/4 teaspoon pepper
1/2 cup Parmesan cheese
Preheat oven to 425 degrees.
Roll out pizza dough into a cookie sheet. Bake for 10 minutes. Remove from oven.
Meanwhile prepare sauce:
Melt butter in a sauce pan. Add the heavy cream and bring to a boil. Cook until volume is reduced by half, about 5 minutes. Stir in salt and pepper. Remove from heat and stir in the Parmesan cheese.
*Optional: Add 1 tablespoon minced garlic to the butter and saute for a minute.
Spread sauce over the pizza. Sprinkle half of the mozzarella cheese over the sauce then add chicken, bacon and onions.

Drizzle the ranch on top. Sprinkle with the remaining mozzarella cheese and bake for 15- 20 minutes or until crust appears done.

Enjoy!!

*Winco has a great pizza dough. It is cheap and tastes great!!

Delicious!