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Wednesday, January 30, 2008

Super Bowl Special- Buffalo Wings

This Sunday,February 3 is Super Bowl.The most exciting game of the year. Get all your Super Bowl Special ready.

Ingredients
Sauce:
6 Tbs. Louisiana Hot Sauce
1/4 C. (1/2 stick) margarine, not butter
1 Tbs. white vinegar
1/8-1/4 tsp. cayenne pepper
1/8 tsp. garlic salt
Dash of ground black pepper
1/4 tsp. Worcestershire sauce
1-2 tsp. Tabasco sauce
Carrot and celery sticks
Marie's Bleu Cheese Dressing

Directions
To make the sauce, mix all the ingredients in a small sauce pan over low heat until the margarine is completely melted. Stir occasionally. To make the wings, fry the wings in a deep fryer set at 375º F., using vegetable or peanut oil. Fry 15 wings at a time for 12-15 minutes. Drain the wings for a few minutes then put them in a bowl. After all the wings have been fried, pour the sauce over them, cover the bowl, and shake to completely coat the wings. They can be eaten now, or you can put them on a baking sheet and bake them for a few minutes to get an extra-crispy coating. Serve with carrot and celery sticks and Marie's Bleu Cheese Dressing, and cold beer.

Yield: enough sauce for 30 wings


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Sunday, January 27, 2008

Hawaiian Chicken Drummettes(Crock Pot recipe)

Instead of hot and spicy add some honey to make the wings a sweet taste.

Ingredients
3 lb. chicken drumettes
1 garlic clove
1 C. fresh or canned pineapple
1/2 tsp. salt
1/2 tsp. ground black pepper
1 C. honey
1/2 C. soy sauce
2 Tbs. vegetable oil

Directions
Rinse and drain drumettes. Mince garlic and cut pineapple into 1 inch cubes. Combine the salt, pepper, honey, soy sauce, pineapple, vegetable oil and garlic in a bowl and mix well. Place drumettes in slow cooker and pour sauce over the wings. Cook covered on low setting for 6 to 7 hours.

Spicy Chicken Fingers

Ingredients
4 boneless skinless chicken breast halves
1/2 C. buttermilk
1 tsp. salt
1/2 tsp. hot red pepper sauce
1/2 tsp. minced garlic
6 C. vegetables oil
1/2 C. flour
2 large eggs
2 1/2 C. instant potato flakes

Directions
Cut your chicken into 3/4 inch strips, removing the tenderloin (a white strip). In a large bowl mix chicken strips, buttermilk, 1/2 tsp. salt, hot pepper sauce and garlic. Let stand at room temperature 30 minutes. Drain and discard marinade. In a large pan, heat oil to 375 degrees. Meanwhile, on a large plate, mix flour and salt. In a medium bowl beat eggs. Place potato flakes on plate. Coat chicken in flour, then eggs, the potato flakes. In hot oil, fry about 8 pieces at a time, about 2 minutes, until golden brown and cooked. Drain on paper towels

Baked Fish with Citrus Sauce.

Ingredients
2 lb. fish steaks
1/2 C. onion, minced
2 cloves garlic, minced
2 Tbs. olive oil
2 Tbs. fresh, minced cilantro
1 tsp. salt
1/8 tsp. pepper
1/2 C. orange juice
1 Tbs. lemon juice

Directions
Arrange the fish in a shallow baking dish. In a small skillet sauté the onion and the garlic until the onion is tender but not brown. Into the pan, stir in the cilantro, salt and pepper. Spread the mixture over the fish. Combine the orange juice and lemon juice and pour evenly over the fish. Bake, uncovered, in a 400 degree oven for about 20-25 minutes, or until the fish flakes easily with a fork.

Friday, January 25, 2008

Rosemary Artichoke Bruschette

Some unexpected tastes for Bruschetta create a truly extraordinary appetizer.

Ingredients
1 loaf (1 lb.) French bread, cut horizontally in half
1 C. shredded mozzarella cheese
1/2 C. grated Parmesan cheese
1 Tbs. chopped fresh or 1 tsp. dried rosemary leaves, crumbled
2/3 C. mayo or salad dressing
1 jar (6-oz.) marinated artichoke hearts, drained and chopped

Directions
Heat oven to 375. Place bread, cut sides up on ungreased cookie sheet Bake 10 minutes. Mix 1/2 C. of the mozzarella cheese, Parmesan cheese, rosemary, mayonnaise and artichokes. Spread on bread. Sprinkle with remaining 1/2 C. mozzarella cheese. Bake 15 to 20 minutes, or until cheese is melted.

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Breakfast Bruschette

Ingredients
2 Slices cinnamon raisin bread
2 Tbs. plain cream cheese
1/4 C. sliced apples
1 Tbs. mayple syrup

Directions
Toast bread slices; spread evenly with 2 Tbsp cream cheese. Add apples. Serve immediately.

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Bruschetta

Ingredients
2 large tomatoes
1 loaf Italian bread
3-4 leaves fresh basil, chopped
1 clove garlic, chopped
1/4 C. onion, chopped
1-2 Tbs. olive oil
Salt and pepper to taste
Parmesan cheese

Directions

Seed and dice tomatoes and place in a bowl. Add basil, garlic, onion, olive oil and salt and pepper to taste.

Cut bread into slices 1/2-inch thick. Drizzle grill pan with olive oil. Place slices on pan, turning each piece of bread to make sure both sides have oil. Toast bread over medium heat until both sides are golden brown. If you don't have a grill pan, this can be done in the toaster oven.

Top each slice of bread with a spoonful of the tomato mixture. Using a vegetable peeler, shave long curls of parmesan and top each bread slice with a curl.

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Wednesday, January 23, 2008

Pad Thai- Thai Stir-fried Rice Noodles

1. Ingredients
1 (12 ounce) package rice noodles
2 tablespoons butter
1 pound boneless, skinless chicken breast halves,
cut into bite-sized pieces
1/4 cup vegetable oil
4 eggs
1 tablespoon white wine vinegar
2 tablespoons fish sauce
3 tablespoons white sugar
1/8 tablespoon crushed red pepper
2 cups bean sprouts
1/4 cup crushed peanuts
3 green onions, chopped
1 lemon, cut into wedges

2. Directions
Soak rice noodles in cold water 30 to 50 minutes, or until soft.
Drain, and set aside.
Heat butter in a wok or large heavy skillet. Saute chicken until browned.
Remove, and set aside.
Heat oil in wok over medium-high heat.
Crack eggs into hot oil, and cook until firm.
Stir in chicken, and cook for 5 minutes.
Add softened noodles, and vinegar, fish sauce, sugar and red pepper.
Adjust seasonings to taste. Mix while cooking, until noodles are tender.
Add bean sprouts, and mix for 3 minutes.
Yield: 6 servings

Monday, January 21, 2008

Stuffed Bell Peppers

Ingredients
2 1/2 C. Herb Seasoned Stuffing
1 Tbs. butter OR margarine, melted
1 lb. ground beef
1 medium onion, chopped
1 can (14 1/2 oz.) whole peeled tomatoes, cut up
1 can (about 8 oz.) whole kernel corn, drained
2 medium bell/green peppers, cut lengthwise into quarters

Directions
Mix 1/4 C. stuffing and butter. Set aside. Cook beef and onion in skillet over medium-high heat until browned. Pour off fat. Add tomatoes and corn. Add remaining stuffing. Mix lightly. Arrange peppers in 2-qt. shallow baking dish. Spoon beef mixture over peppers. Cover. Bake at 400 F for 25 min or until peppers are tender. Sprinkle with reserved stuffing mixture. Bake 5 min. or until golden.TIP: To melt butter, remove wrapper and place in microwave-safe C. Cover and microwave on HIGH 30 second.


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Friday, January 18, 2008

London Chicken

Ingredients:
6 chicken breasts
salt
1/2 cup butter
1/2 lb. fresh mushrooms(or more)
6 Tbsp. flour
2 cups milk
pinch of thyme
pinch of poultry seasoning(knox)
1/2 cup white wine

Directions:

Salt chicken and brown in butter, remove to flat ,glass baking dish.
Brown mushrooms in same butter and remove to baking dish.
To make London Sauce, add more butter if necessary to make about 6 tablespoons in same skillet.Add flour and cook until bubbly.
Add milk and cook until thick.
Season with thyme and poultry seasoning. Add wine and salt to taste.
Cook for a few minutes.
Pour sauce over chicken and bake,covered, at 350 degrees for 1 hour 30 minutes.This may be prepared the day before and baked just before serving.
Serve over white rice.

Chicken Andalusia

Ingredients:
4 large boned Chicken Breasts(halves)
salt and pepper
1 1/2 cups of Flour
6 tbsp. melted butter
1 cup green onions(chopped)
2 tomatoes(chopped)
1/2 green pepper, chopped
1/2 cup half and half

Directions
Salt and pepper chicken,dredge in flour,brown in melted butter and remove from skillet.
Add onions,tomatoes and green pepper: saute until tender.Blend in cream.
Return chicken to skillet and simmer in sauce for ten minutes.
The chicken is done when you prick with a fork and juice runs clear.
Serve with saffron rice. Serve 4

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Monday, January 14, 2008

Brown Sugar Meatloaf

1. Ingredients
1/2 cup packed brown sugar
1/2 cup ketchup
1 1/2 pounds lean ground beef
3/4 cup milk
2 eggs
1 1/2 teaspoons salt
1/4 teaspoon ground black pepper
1 small onion, chopped
1/4 teaspoon ground ginger
3/4 cup finely crushed saltine cracker crumbs

Directions
Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 5x9 inch loaf pan.
Press the brown sugar in the bottom of the prepared loaf pan and spread the ketchup over the sugar.
In a mixing bowl, mix thoroughly all remaining ingredients and shape into a loaf. Place on top of the ketchup.
Bake in preheated oven for 1 hour or until juices are clear.
Yield: 8 servings

This tasty meatloaf flavored with ginger, has a sweet brown sugar and ketchup glaze.

Mini quiches

Ingredients
2(8oz) pkgs.refrigerated butterflake rolls(12)
24 large shrimp,boiled
1 egg.beater
1/2 cup half and half cream
1 tbsp brandy
1/2 tsp salt
Dash of Pepper
1 1/2 oz. Swiss Cheese.

Directions:
Grease 2 muffin pans(1 3/4 inch for 24).Separate each roll in half, press into muffin pans to make shell.
Place one shrimp into each shell.
Combine egg,cream ,brandy,salt and pepper.
Divide evenly among shells,using about 2 teaspoons for each.
Slice cheese into 24 small triangles and place one atop each appetizer.
Bake at 375 degrees for 10-12 minutes or until golden .
Yields 24

Can be cooled,wrapped in foil and frozen. When ready to serve, place frozen quiches on a baling sheet in 375 degrees oven for 10-12 minutes.

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Wednesday, January 9, 2008

Chicken Gumbo

Ingredients:
1 Whole chicken fryer
1/4 lb bacon,diced
1/4 cup onion,chopped
1/4 cup green pepper,diced
1 cup celery,diced
3 sprigs parsley,Finely chopped
1 cup tomatoes, fresh or canned
4 cups chicken stock
Salt and pepper
1/2 - 1 tsp.thyme
1 cup cooked rice
2 cups okra,sliced

Directions:

Debone chicken and cut into medium sized.Saute bacon in soup pot.
Add onion,green pepper,celery, and saute.
Add parsley,tomatoes , stock and seasonings. Slowly simmer until vegetables are soft.
Add chicken,okra and rice, cook for 10 more minutes.
Serves 6
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Tuesday, January 8, 2008

Enchiladas

Ingredients:
1 pkg.(12) fresh or frozen tortillas
Cooking Oil
Sauce:
2 1/2 Tbsp. fat or oil
2 1/2 Tbsp chopped onion
1 3/4 chopped onion
1 3/4 tsp.flour
1/2 tsp. Tabasco
1 tsp salt
1 tsp. garlic salt
2 1/4 tsp.chili powder
1 (1 lb.4oz.) can tomatoes
Filling:
2 1/4 cups grated sharp cheese
3/4 tsp.salt
1 1/2 cups chopped onion.

To make the sauce , brown the onion and flour in fat , then add other sauce ingredients. Simmer for 15 minutes.
Combine cheese, onions,and salt for the filling.
Fry each tortilla in hot cooking oil just until soft. Remove from pan and place small amount of filling on it and roll it up.
Place in baking dish. When all are done, cover with sauce. Bake at 350 degrees for 15 minutes or until cheese has melted.

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Wednesday, January 2, 2008

Parmesan Chicken with Sun Dried Tomatoes

Ingredients:

2 large eggs

2 cups breadcrumbs

1/2 cup sun dried tomatoes in oil

whole garlic cloves

1-1/2 tablespoons extra virgin olive oil

4chicken breasts, boneless, skinless

1 jar Marinara Sauce any brand

2 cups mozzarella or Italian Cheese Blend, shredded cheese

Instructions:

Preheat oven to 400 F. Combine tomatoes, breadcrumbs, and garlic in a food processor. Chop tomatoes coarsely, then salt and pepper to taste. Beat the eggs in a large mixing bowl. Take your chicken and season with salt and pepper. Dip chicken into the egg mixture and then the breadcrumb mixture.Using an oven ready skillet, heat olive oil to medium heat.

Place chicken in the skillet and cook 10 minutes and turn over half way through cooking. Place skillet in the oven and cook for 10 minutes. Add sauce to chicken and bake for an additional 10 minutes or until chicken is cooked thoroughly. Add cheese on top and cook for 5 more minutes or until melted.
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Southern Beef Stew

Ingredients:

3/4 teaspoon coarse salt, divided
1/2 teaspoon pepper, divided
1 pound boneless flank steak, cit into small chunks
1/4 cup all purpose flour
3 teaspoon olive oil, divided
1 1/2 cups coarsely chopped red onion
8 ounces sliced white mushrooms
3 cups beef broth
4 teaspoons tomato paste
3-4 large thyme sprigs
1 large bay leaf
1 pound baby white potatoes, unpeeled, cut in quarters
8 ounces baby carrots
4 teaspoon finely chopped parsley

Instructions:

In a heavy zip lock bag place the flour, 1/2 teaspoon salt and 1/4 teaspoon of pepper. Close and shake to incorporate all ingredients together.
Add meat to bag and shake to completely coat the meat.
Add 2 teaspoons of oil to a large Dutch oven. Heat over high heat until oil is hot.
Add meat and brown about 3 minutes per side. Remove meat.
Add onions and mushrooms to oil. Cook until onion is soft about 5 minutes.
Add broth, tomato paste, salt and pepper.
Whisk until all ingredients are combined. On medium high heat bring mixture to a boil. When begins to boil add bay and thyme.
Continue boiling until it becomes a rapid boil.
Add potatoes, carrots and meat to boiling liquid.
Reduce heat to medium, cover and simmer approximate 15 minutes.

Remove bay leaf and thyme before serving.

Tuesday, January 1, 2008

Crunchy Macaroni and Cheese

Ingredients:

2 cups elbow macaroni 2 1/2 tablespoon butter, divided 1 1/2 tablespoon all purpose flour1 1/2 cups milk1/4 teaspoon salt1/4 teaspoon pepper1 1/2 (6 ounces) cup shredded Cheddar cheese1/4 cup dried unflavored breadcrumbs

Instructions:

Toast breadcrumbs by melting 1 tablespoon of butter in a skillet. Add breadcrumbs and cook 3 minutes, stirring often, until toasted. Cook macaroni according to the directions on the box. Drain well. Melt remaining 1 ½ tablespoon of butter in a saucepan over low heat. Once melted slowly add in flour. Cook 1 minute stirring constantly. Add milk slowly. Continue to cook, stirring often until thick. Remove pan from stove once sauce is thick and add salt and pepper. Add cheese and stir until cheese is completely melted and smooth. Add cooked macaroni to cheese sauce and stir well.

Add toasted breadcrumbs to top and serve.

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