I'm always looking for new ways to fix chicken. I found this recipe on the iVillage website. It looks like a good one. I think we'll try it this week.
8 bonelss, skinless chicken breast halves
1/2 cup chicken broth
1 cup balsamic vinegar
1 1/2 Tbsp Worcestershire sauce
2/3 cup chopped scallions
2 Tbsp minced garlic
2 tsp dry mustard
1 tsp ground pepper
2 Tbsp sugar
1/4 cup Dijon mustard
Rinse chicken and pat dry. Place in a gallon-size zip-top plastic bag. Combine chicken broth and remaining ingredients in a mixing bowl.
Reserve 1/2 cup marinade; pour remaining marinade over chicken. Seal bag, and refrigerate up to 24 hours, turning occasionally.
Grill chicken, uncovered, at medium high for 5 minutes on each side or until cooked through, basting with reserved 1/2 cup marinade every few minutes.
Saturday, September 11, 2010
Thursday, September 9, 2010
Honey Balsamic Vinegar Vinaigrette
Thanks to P. Allen Smith for the following basic sweet vinaigrette salad dressing. I'm a big fan of his website - www.pallensmith.com. Be sure to visit for gardening and cooking ideas.
1/4 cup balsamic vinegar
1/4 cup honey
1/3 cup olive oil
1/4 cup water
2 cloves fresh garlic (minced)
1 tsp lemon pepper
1/2 tsp salt
To the vinegar add the honey and extra virgin olive oil. Next add the water and blend.
1/4 cup balsamic vinegar
1/4 cup honey
1/3 cup olive oil
1/4 cup water
2 cloves fresh garlic (minced)
1 tsp lemon pepper
1/2 tsp salt
To the vinegar add the honey and extra virgin olive oil. Next add the water and blend.
Add the minced fresh garlic, 1 teaspoon of lemon pepper and about 1/2 teaspoon of salt. Stir the mixture until it's well blended.
There's just something about the chemistry of the honey and the balsamic vinegar. When they come together they are the perfect accent for the spinach salad.
Wait to add the dressing until your ready to serve the salad and then just toss it altogether.
Wednesday, September 8, 2010
Remember Pork Chops & Applesauce from The Brady Bunch Days - Try This Twist
Apple Chutney
1 Tbsp butter
3 Granny Smith apples (peeled and chopped)
1/4 cup dried cranberries
3 Tbsp brown sugar
3 Tbsp cider vinegar
1/2 tsp ground ginger
1/4 tsp salt
1/4 tsp dry mustard
1/8 tsp ground allspice
Pork Chops
3/4 tsp Old Bay seasoning
1/2 tsp salt
1/2 tsp garlic powder
1/2 tsp ground coriander
1/4 tsp black pepper
4 boneless center-cut pork loin chops
Melt butter in a non-stick skillet over medium-high heat. Add apples and saute until apples begin to soften. Add cranberries, brown sugar, vinegar, and spices. Bring to a boil. Reduce heat, and simmer, stirring occasionally.
While the Apple Chutney simmers, heat a grill pan over medium-high heat. Combine spices and then sprinkle over pork. Spray grill pan with cooking spray. Add seasoned pork to pan and cook 5 minutes on each side or until done.
Serve pork with apple chutney.
1 Tbsp butter
3 Granny Smith apples (peeled and chopped)
1/4 cup dried cranberries
3 Tbsp brown sugar
3 Tbsp cider vinegar
1/2 tsp ground ginger
1/4 tsp salt
1/4 tsp dry mustard
1/8 tsp ground allspice
Pork Chops
3/4 tsp Old Bay seasoning
1/2 tsp salt
1/2 tsp garlic powder
1/2 tsp ground coriander
1/4 tsp black pepper
4 boneless center-cut pork loin chops
Melt butter in a non-stick skillet over medium-high heat. Add apples and saute until apples begin to soften. Add cranberries, brown sugar, vinegar, and spices. Bring to a boil. Reduce heat, and simmer, stirring occasionally.
While the Apple Chutney simmers, heat a grill pan over medium-high heat. Combine spices and then sprinkle over pork. Spray grill pan with cooking spray. Add seasoned pork to pan and cook 5 minutes on each side or until done.
Serve pork with apple chutney.
Monday, September 6, 2010
Butternut Squash Soup
I found a new Butternut Squash Soup recipe on P Allen Smith's website. This is one I plan to try. Fall and Winter are soup seasons for me -- this one may just become another one of my favorites.
1 butternut squash (1 - 2 lbs)
1/2 small onion
1 clove of garlic
1 Tbsp olive oil
3 cups of chicken broth
1/4 tsp pepper
1 tsp thyme
1/2 tsp salt
1/2 cup of cream
1/4 cup crushed cashews
Slice the stem off the squash and then halve it lengthwise. Scoop out the seeds. Place the squash cut-side down in a glass baking dish with about 1/4" of water. Cover the baking dish with aluminum foil. Bake in a pre-heated 374 degree oven until tender, about 30 - 45 minutes.
In a saucepan heat olive oil. Saute onions, garlic and thyme until onion is tender. This should take about 10 minutes.
Remove the squash from the oven, allow to cool. Scoop out the meat. Place 1/2 of the squash, onion, garlic, thyme and 1 1/2 cups of chicken broth in food processor or blender. Mix until smooth. Transfer to a sauced pan. Repeat process with other half of squash and remaining broth and add to sauce pan.
Add the cream and then season with salt and pepper. Heat the soup through, but not to the point of boiling.
Serve hot garnished with crushed cashews and fresh thyme.
1 butternut squash (1 - 2 lbs)
1/2 small onion
1 clove of garlic
1 Tbsp olive oil
3 cups of chicken broth
1/4 tsp pepper
1 tsp thyme
1/2 tsp salt
1/2 cup of cream
1/4 cup crushed cashews
Slice the stem off the squash and then halve it lengthwise. Scoop out the seeds. Place the squash cut-side down in a glass baking dish with about 1/4" of water. Cover the baking dish with aluminum foil. Bake in a pre-heated 374 degree oven until tender, about 30 - 45 minutes.
In a saucepan heat olive oil. Saute onions, garlic and thyme until onion is tender. This should take about 10 minutes.
Remove the squash from the oven, allow to cool. Scoop out the meat. Place 1/2 of the squash, onion, garlic, thyme and 1 1/2 cups of chicken broth in food processor or blender. Mix until smooth. Transfer to a sauced pan. Repeat process with other half of squash and remaining broth and add to sauce pan.
Add the cream and then season with salt and pepper. Heat the soup through, but not to the point of boiling.
Serve hot garnished with crushed cashews and fresh thyme.
Happy Labor Day!
We had an absolutely beautiful weekend in St. Louis. Our weather was picture perfect! We spent Saturday hiking at Rockwood Reservation and then back home to watch the kids drive Paul's racing go-cart through the yard and neighborhood. Paul can really get that baby moving. Luke was starting to get pretty comfortable zooming around the yard by the end of the day. Emma's luck wasn't quite so good. The engine just wouldn't stay running for her. Perhaps that was a sign . . .
We finished up the day with lots of good BBQ -- brats, burgers, corn on the cob, grilled veggies, baked potatoes, baked beans, and salad. Yummy seedless watermelon and cantaloupe for dessert.
Saturday we found time for yardwork and flooring projects. Late afternoon, I even found time for a nap. Sunday found us spending time outdoors in the morning, and then finishing up living room flooring in the afternoon. Had to spend a little bit of time shopping too.
We're going back to work tomorrow pretty well-rested after a productive and fun weekend.
Sure hope your weekend was just as enjoyable!
We finished up the day with lots of good BBQ -- brats, burgers, corn on the cob, grilled veggies, baked potatoes, baked beans, and salad. Yummy seedless watermelon and cantaloupe for dessert.
Saturday we found time for yardwork and flooring projects. Late afternoon, I even found time for a nap. Sunday found us spending time outdoors in the morning, and then finishing up living room flooring in the afternoon. Had to spend a little bit of time shopping too.
We're going back to work tomorrow pretty well-rested after a productive and fun weekend.
Sure hope your weekend was just as enjoyable!
Friday, September 3, 2010
Apple Crisp
I love this time of year! It's apple season. Honeycrisp and Jonathans are in season right now. In my opinion, Jonathans are the perfect mix of sweet and tart.
5 cups pared and sliced apples
3/4 cup sugar
1/2 tsp cinnamon
3/4 cup oatmeal
3/4 cup packed brown sugar
3/4 cup flour
1/4 tsp baking powder
1/4 tsp baking soda
1/8 tsp salt
1/2 cup butter
Arrange apples in a 9 x 9" baking pan. In a small bowl, mix sugar and cinnamon together; sprinkle over apples. Mix together all ingredients for oatmeal topping except butter. Cut butter into mixture and work with fingertips until mixture is crumbly. spoon oatmeal topping over top of apples and pat firmly. Bake at 400 degrees for 30 - 40 minutes until a crust is formed. Serve hot or cold.
5 cups pared and sliced apples
3/4 cup sugar
1/2 tsp cinnamon
3/4 cup oatmeal
3/4 cup packed brown sugar
3/4 cup flour
1/4 tsp baking powder
1/4 tsp baking soda
1/8 tsp salt
1/2 cup butter
Arrange apples in a 9 x 9" baking pan. In a small bowl, mix sugar and cinnamon together; sprinkle over apples. Mix together all ingredients for oatmeal topping except butter. Cut butter into mixture and work with fingertips until mixture is crumbly. spoon oatmeal topping over top of apples and pat firmly. Bake at 400 degrees for 30 - 40 minutes until a crust is formed. Serve hot or cold.
Wednesday, September 1, 2010
Fettuccini Alfredo with Honey Lemon Pepper Chicken and Herbed Summer Green Beans
As a mom, my favorite dinners are the ones that get a "Wow" or two from the family. This one did just that.
Marinate three chicken breasts in 2 Tbsp olive oil, 1 tsp Lemon Pepper seasoning, and 2 Tbsp honey for 30 minutes.
While the chicken is marinating, wash and stem 2 lbs of fresh green beans. Place them in a saucepan with 2 cups of water and one chicken bullion cube. Bring to a boil and cook for six minutes. Drain and pour into serving bowl.
While the beans are cooking, break 1 lb of fettuccini into a large pot of boiling water with 1 Tbsp salt. Boil for 11 - 13 minutes until it reaches desired doneness. Pour two jars of your favorite Alfredo Sauce into a saucepan and heat over medium heat.
Place the chicken breasts on a hot grill pan and cook for six minutes on each side. Remove from heat and turn over again. Allow to sit on the grill pan for 6 more minutes before slicing.
To finish the beans, combine 1 Tbsp balsamic vinegar, 2 tsp olive oil, 1/2 tsp Rosemary leaves, 1/2 tsp Thyme, salt and pepper to taste. Mix well and pour over the green beans. Stir to coat. Reheat in the microwave for one minute and then stir again.
To top it off, Emma made chocolate cupcakes with butter cream frosting. Mmmmm!
Marinate three chicken breasts in 2 Tbsp olive oil, 1 tsp Lemon Pepper seasoning, and 2 Tbsp honey for 30 minutes.
While the chicken is marinating, wash and stem 2 lbs of fresh green beans. Place them in a saucepan with 2 cups of water and one chicken bullion cube. Bring to a boil and cook for six minutes. Drain and pour into serving bowl.
While the beans are cooking, break 1 lb of fettuccini into a large pot of boiling water with 1 Tbsp salt. Boil for 11 - 13 minutes until it reaches desired doneness. Pour two jars of your favorite Alfredo Sauce into a saucepan and heat over medium heat.
Place the chicken breasts on a hot grill pan and cook for six minutes on each side. Remove from heat and turn over again. Allow to sit on the grill pan for 6 more minutes before slicing.
To finish the beans, combine 1 Tbsp balsamic vinegar, 2 tsp olive oil, 1/2 tsp Rosemary leaves, 1/2 tsp Thyme, salt and pepper to taste. Mix well and pour over the green beans. Stir to coat. Reheat in the microwave for one minute and then stir again.
To top it off, Emma made chocolate cupcakes with butter cream frosting. Mmmmm!
Tuesday, August 31, 2010
10 Fruits & Veggies That You Don't Need to Buy Organic
A trip through the Produce Dept at the grocery store always leaves me wondering if "organic" is really necessary. I care as much as anyone about food safety. I ran across the following list of fruits and veggies that don't need to be organic on I-Village:
Most of these have either a pod or thick skin that protect the fruit or veggie inside from pesticides or pests. Others are grown quickly and don't attract pests or grow underground.
Keep this in mind for your next trip through the produce department at your grocery store.
Onions
Avocados
Sweet Corn
Pineapple
Mangoes
Sweet Peas
Asparagus
Kiwi
Cabbage
Eggplant
Most of these have either a pod or thick skin that protect the fruit or veggie inside from pesticides or pests. Others are grown quickly and don't attract pests or grow underground.
Keep this in mind for your next trip through the produce department at your grocery store.
Thursday, August 26, 2010
Summer Squash Saute
This is the time of year when gardeners find themselves with more zucchini and yellow squash than they know what to do with. I found this recipe on McCormick.com and it sounds like a great way to use some of that summer squash in a very flavorful way.
1 Tbsp olive oil
1 medium yellow squash (cut into 1/4" thick slices)
1 medium zucchini (cut into 1/4" thick slices
1 tsp Rosemary leaves
1/2 tsp garlic powder
1/4 tsp ground black pepper
1/4 tsp Sea Salt
1 cup grape tomatoes or halved cherry tomatoes
Heat oil in large nonstick skillet on medium-high heat. Add squash and zucchini; cook and stir 3 minutes.
Sprinkle with rosemary, garlic powder, pepper and sea salt. Cook and stir for 2 - 3 minutes or until vegetables are tender-crisp. Remove from heat and stir in tomatoes.
1 Tbsp olive oil
1 medium yellow squash (cut into 1/4" thick slices)
1 medium zucchini (cut into 1/4" thick slices
1 tsp Rosemary leaves
1/2 tsp garlic powder
1/4 tsp ground black pepper
1/4 tsp Sea Salt
1 cup grape tomatoes or halved cherry tomatoes
Heat oil in large nonstick skillet on medium-high heat. Add squash and zucchini; cook and stir 3 minutes.
Sprinkle with rosemary, garlic powder, pepper and sea salt. Cook and stir for 2 - 3 minutes or until vegetables are tender-crisp. Remove from heat and stir in tomatoes.
Wednesday, August 25, 2010
Steamed Vegetables
We are really a family of veggie lovers. One of our favorite ways to prepare veggies is to steam them. I have a basket that sits inside a saucepan. I add enough water to the pan to come just to the bottom of the steamer basket. Fill your pan/basket with broccoli, cauliflower, or green beans and sprinkle with salt. Add 2 Tbsp butter and cover. Cook over medium high heat for about 20 minutes. Your veggies will be tender and delicious.
As a twist, I will often add two chicken or vegetable flavored bullion cubes in the water. This adds just a touch of extra flavor to your veggies.
Or . . . add a sprinkle of your favorite seasoning - Lemon Pepper of Citrus Basil are two of my favorites. This is a great way to flavor your veggies if you're looking for ways to reduce salt in your diet.
As a twist, I will often add two chicken or vegetable flavored bullion cubes in the water. This adds just a touch of extra flavor to your veggies.
Or . . . add a sprinkle of your favorite seasoning - Lemon Pepper of Citrus Basil are two of my favorites. This is a great way to flavor your veggies if you're looking for ways to reduce salt in your diet.
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