Grilled Honey Mustard Chicken from allrecipes
Ingredients
1/3 cup Dijon mustard
1/4 cup honey
2 tablespoons mayonnaise
1 teaspoon steak sauce
4 skinless, boneless chicken breast halves
Directions
Preheat the grill for medium heat.
In a shallow bowl, mix the mustard, honey, mayonnaise, and steak sauce. Set aside a small amount of the honey mustard sauce for basting, and dip the chicken into the remaining sauce to coat.
Lightly oil the grill grate. Grill chicken over indirect heat for 18 to 20 minutes, turning occasionally, or until juices run clear. Baste occasionally with the reserved sauce during the last 10 minutes. Watch carefully to prevent burning!
Review: I baked this chicken at 350 degrees for about 40 minutes and basted it once. It was truly yummy! Great flavor and very moist.
Saturday, October 31, 2009
Thursday, October 22, 2009
Bacon Chicken Sanwhich
from: Pioneer Women
Ingredients
4 boneless skinless chicken breasts (6-8 oz each)
lemon pepper seasoning
8 slices pepper bacon
4 slices cheddar cheese (or your favorite cheese)
4 sandwich buns
mayonnaise (or dressing of your choice)
tomato, slices (optional)
4 lettuce leaves (optional)
sliced onion (optional)
Directions
1.on a cutting board, pound the chicken breasts briefly with a mallet to flatten the thick parts so they'll cook more evenly.
2. Cut each strip of bacon in half. Arrange strips in a large (12") skillet and cook over medium heat until it reaches your desired crispness. Remove cooked bacon from skillet and put on paper towels to absorb excess grease.
3. Pour off all but approximately 1 tablespoon of the bacon grease. (you can pour it all off and then add back 1 TB - you decide!).
4. Heat skillet again, over medium-low to medium heat.
5. Liberally sprinkle both sides of the chicken breasts with lemon pepper. When the skillet is hot, place all 4 chicken breasts in it. Cook approximately 4 minutes on one side.
6. Flip the chicken breasts over. Arrange the bacon slices on top. Then place sliced cheese on top of the bacon.
7. Cover the skillet and cook for about another 4 minutes. The cheese should be well-melted. To test doneness, poke the fattest part of a breast with a sharp knife - you shouldn't see any pink meat left in the middle.
8. Dress your bun with mayonnaise, a dijon/mayonnaise combo, or ranch dressing.
9. Put chicken on bun. It tastes great without veggies, but you can also add leafy lettuce, sliced tomato, and sliced onion.
Review: These were simple and yummy! The best part is that they only took about 30 minutes from start to finish, great weeknight meal!
Ingredients
4 boneless skinless chicken breasts (6-8 oz each)
lemon pepper seasoning
8 slices pepper bacon
4 slices cheddar cheese (or your favorite cheese)
4 sandwich buns
mayonnaise (or dressing of your choice)
tomato, slices (optional)
4 lettuce leaves (optional)
sliced onion (optional)
Directions
1.on a cutting board, pound the chicken breasts briefly with a mallet to flatten the thick parts so they'll cook more evenly.
2. Cut each strip of bacon in half. Arrange strips in a large (12") skillet and cook over medium heat until it reaches your desired crispness. Remove cooked bacon from skillet and put on paper towels to absorb excess grease.
3. Pour off all but approximately 1 tablespoon of the bacon grease. (you can pour it all off and then add back 1 TB - you decide!).
4. Heat skillet again, over medium-low to medium heat.
5. Liberally sprinkle both sides of the chicken breasts with lemon pepper. When the skillet is hot, place all 4 chicken breasts in it. Cook approximately 4 minutes on one side.
6. Flip the chicken breasts over. Arrange the bacon slices on top. Then place sliced cheese on top of the bacon.
7. Cover the skillet and cook for about another 4 minutes. The cheese should be well-melted. To test doneness, poke the fattest part of a breast with a sharp knife - you shouldn't see any pink meat left in the middle.
8. Dress your bun with mayonnaise, a dijon/mayonnaise combo, or ranch dressing.
9. Put chicken on bun. It tastes great without veggies, but you can also add leafy lettuce, sliced tomato, and sliced onion.
Review: These were simple and yummy! The best part is that they only took about 30 minutes from start to finish, great weeknight meal!
crockpot Applesauce chicken
From A Year of Crockpotting
Ingredients.
--4 frozen chicken breast halves or thighs (I used 2 of each)
--1 1/2 cups of applesauce
--1 T dried onion flakes, or 1 yellow onion, chopped finely
--1 T apple cider vinegar
--1/4 tsp cinnamon
--1/2 tsp black pepper
--2 cloves garlic, minced
--1/4 tsp red pepper flakes (optional, I used them, and added more to the adult servings)
The Directions.
A 3 or 4 quart crockpot is the best size for this, but I did use a 6 quart. If your pot cooks fast, err on the lower end of cooking time.
Put the frozen chicken pieces into your crockpot. Add the onion (if you are using the dried onion, wait and add it to the applesauce). In a bowl, mix the applesauce, vinegar, garlic, and spices together. Pour on top of the chicken.
Cover and cook on low for 5-7 hours, or on high for 3-4.
This was a good recipe, easy because it cooks all day in the slow cooker. The chicken had a good taste. Will make it again once the baby comes because it is simply yummy!
Ingredients.
--4 frozen chicken breast halves or thighs (I used 2 of each)
--1 1/2 cups of applesauce
--1 T dried onion flakes, or 1 yellow onion, chopped finely
--1 T apple cider vinegar
--1/4 tsp cinnamon
--1/2 tsp black pepper
--2 cloves garlic, minced
--1/4 tsp red pepper flakes (optional, I used them, and added more to the adult servings)
The Directions.
A 3 or 4 quart crockpot is the best size for this, but I did use a 6 quart. If your pot cooks fast, err on the lower end of cooking time.
Put the frozen chicken pieces into your crockpot. Add the onion (if you are using the dried onion, wait and add it to the applesauce). In a bowl, mix the applesauce, vinegar, garlic, and spices together. Pour on top of the chicken.
Cover and cook on low for 5-7 hours, or on high for 3-4.
This was a good recipe, easy because it cooks all day in the slow cooker. The chicken had a good taste. Will make it again once the baby comes because it is simply yummy!
Monday, October 5, 2009
Beef Stir Fry
from allrecipes.com
Steak Stir-Fry
INGREDIENTS
1 teaspoon beef bouillon granules
1 cup boiling water
2 tablespoons cornstarch
1/3 cup soy sauce
1 pound boneless sirloin steak, cut into thin strips
1 garlic clove, minced
1 teaspoon ground ginger
1/4 teaspoon pepper
2 tablespoons vegetable oil, divided
1 large green pepper, julienned
1 cup sliced carrots or celery
5 green onions, chopped into 1 inch pieces
Hot cooked rice
DIRECTIONS
Dissolve bouillon in water. Combine the cornstarch and soy sauce until smooth; add to bouillon. Set aside.
Toss beef with garlic, ginger and pepper.
In a large skillet or wok over medium-high heat, stir-fry beef in 1 tablespoon oil until cooked as desired; remove and keep warm.
Heat remaining oil; stir-fry vegetables until crisp-tender. Stir soy sauce mixture and add to the skillet; bring to a boil. Cook and stir for 2 minutes. Return meat to pan and heat through. Serve over rice.
The sauce tasted great! Simple and yummy!
Steak Stir-Fry
INGREDIENTS
1 teaspoon beef bouillon granules
1 cup boiling water
2 tablespoons cornstarch
1/3 cup soy sauce
1 pound boneless sirloin steak, cut into thin strips
1 garlic clove, minced
1 teaspoon ground ginger
1/4 teaspoon pepper
2 tablespoons vegetable oil, divided
1 large green pepper, julienned
1 cup sliced carrots or celery
5 green onions, chopped into 1 inch pieces
Hot cooked rice
DIRECTIONS
Dissolve bouillon in water. Combine the cornstarch and soy sauce until smooth; add to bouillon. Set aside.
Toss beef with garlic, ginger and pepper.
In a large skillet or wok over medium-high heat, stir-fry beef in 1 tablespoon oil until cooked as desired; remove and keep warm.
Heat remaining oil; stir-fry vegetables until crisp-tender. Stir soy sauce mixture and add to the skillet; bring to a boil. Cook and stir for 2 minutes. Return meat to pan and heat through. Serve over rice.
The sauce tasted great! Simple and yummy!
Saturday, October 3, 2009
Parmesan Crusted Pork Chops
Parmesan Crusted Pork Chops
From Gida on the Foodnetwork
Ingredients
2 large eggs
1 cup dried Italian-style bread crumbs
3/4 cups freshly grated Parmesan
4 (1/2 to 3/4-inch thick) center-cut pork loin chops (each about 10 to 12 ounces)
Salt and freshly ground black pepper
6 tablespoons olive oil
Lemon wedges, for serving
Directions
Whisk the eggs in a pie plate to blend. Place the bread crumbs in another pie plate. Place the cheese in a third pie plate. Sprinkle the pork chops generously with salt and pepper. Coat the chops completely with the cheese, patting to adhere. Dip the chops into the eggs, then coat completely with the bread crumbs, patting to adhere.
Heat 3 tablespoons of oil in a very large skillet over medium heat. Add pork chops, in batches if necessary, and cook until golden brown and the center reaches 150 degrees, about 6 minutes per side. Transfer the chops to plates and serve with lemon wedges
Review: These tasted great. Very Simple. I did not use fresh parmesan but grated.
From Gida on the Foodnetwork
Ingredients
2 large eggs
1 cup dried Italian-style bread crumbs
3/4 cups freshly grated Parmesan
4 (1/2 to 3/4-inch thick) center-cut pork loin chops (each about 10 to 12 ounces)
Salt and freshly ground black pepper
6 tablespoons olive oil
Lemon wedges, for serving
Directions
Whisk the eggs in a pie plate to blend. Place the bread crumbs in another pie plate. Place the cheese in a third pie plate. Sprinkle the pork chops generously with salt and pepper. Coat the chops completely with the cheese, patting to adhere. Dip the chops into the eggs, then coat completely with the bread crumbs, patting to adhere.
Heat 3 tablespoons of oil in a very large skillet over medium heat. Add pork chops, in batches if necessary, and cook until golden brown and the center reaches 150 degrees, about 6 minutes per side. Transfer the chops to plates and serve with lemon wedges
Review: These tasted great. Very Simple. I did not use fresh parmesan but grated.
Subscribe to:
Posts (Atom)