Got this from Allrecipes.com.
Ingredients:
3 large sweet potatoes, peeled and cut into 1/2" to 1" cubes
2 T. olive oil
2 pinches dried oregano
2 pinches salt
2 pinches ground black pepper
Directions:
1. Preheat oven to 350 degrees.
2. Place sweet potatoes, olive oil, oregano, salt, and pepper in a large bowl.
3. Toss well to coat sweet potatoes.
4. Pour sweet potatoes into a glass 9x13 baking dish.
5. Bake 60 minutes or until soft.
Showing posts with label Easy. Show all posts
Showing posts with label Easy. Show all posts
Tuesday, February 9, 2010
Homemade Cranberry Sauce
This is from Ocean Spray's website. I think it's way better than canned because it doesn't come out in a big clump.
Ingredients:
1 cup granulated sugar
1 cup water
1 (12-ounce) package Ocean Spray® Fresh or Frozen Cranberries, rinsed and drained
Directions:
1. Combine water and sugar in a medium saucepan.
2. Bring to boil; add cranberries, return to boil.
3. Reduce heat and boil gently for 10 minutes, stirring occasionally.
4. Cover and cool completely at room temperature.
5. Refrigerate until serving time. (Or serve at room temp, if preferred.)
Ingredients:
1 cup granulated sugar
1 cup water
1 (12-ounce) package Ocean Spray® Fresh or Frozen Cranberries, rinsed and drained
Directions:
1. Combine water and sugar in a medium saucepan.
2. Bring to boil; add cranberries, return to boil.
3. Reduce heat and boil gently for 10 minutes, stirring occasionally.
4. Cover and cool completely at room temperature.
5. Refrigerate until serving time. (Or serve at room temp, if preferred.)
Cranberry Roast
Found this on The Sisters' Cafe website. They adapted it from Recipe Corner and A Year of Slowcooking. I served it with rice, but I think it could go either way.
Ingredients:
1/2 onion, thinly sliced
1, 2-4 lb roast (I used pork)
2 Tbsp. soy sauce
1 can whole berry cranberry sauce (I used homemade)
Salt and pepper, to taste
Directions:
1. Place the rings of onion in the crock pot.
2. Place roast in crock pot on top of the onions.
3. Sprinkle the roast with salt and pepper to taste (salt might depend on how if you have regular or low-sodium soy sauce).
4. Pour the 2 Tbsp. of soy sauce over the top of the roast.
5. Pour the cranberry sauce on top of the roast.
6. Cook on low for 6 hours.
7. About one hour before serving, shred the pork so it can soak up all the juices.
Ingredients:
1/2 onion, thinly sliced
1, 2-4 lb roast (I used pork)
2 Tbsp. soy sauce
1 can whole berry cranberry sauce (I used homemade)
Salt and pepper, to taste
Directions:
1. Place the rings of onion in the crock pot.
2. Place roast in crock pot on top of the onions.
3. Sprinkle the roast with salt and pepper to taste (salt might depend on how if you have regular or low-sodium soy sauce).
4. Pour the 2 Tbsp. of soy sauce over the top of the roast.
5. Pour the cranberry sauce on top of the roast.
6. Cook on low for 6 hours.
7. About one hour before serving, shred the pork so it can soak up all the juices.
Tuesday, February 2, 2010
Yummy Honey Butter
I could eat good bread/rolls and honey butter all day long. Seriously. There's enough nutrients in that, right? If I could only pick one dessert to have for the rest of my life, I'm pretty sure that would be it. PS: This is a Natalie original. Although, I'm sure there's someone out there who has made a similar version. TIPS: Prepare ahead. The butter has to come to room temperature in order to mix it; DON'T melt it in the microwave. If you soften it that way, be REALLY careful. It's much better to just let it sit out for an hour or two. Also, you can spray the measuring cup with Pam before putting the honey in so it slides out a lot easier. You could probably make a bunch and freeze some, if desired.
Ingredients:
3/4 cup (1 1/2 sticks) unsalted butter
1/4 cup (1/2 stick) salted butter
1/4 cup honey
1/2 tea. vanilla
Directions:
1. Put all butter, honey, and vanilla in a bowl.
2. Mix with electric beaters for 2 to 3 minutes, until well mixed.
3. Put in desired container/s or on parchment paper (to roll or make into blocks).
4. Refrigerate at least 30 minutes.
5. Keep refrigerated when not in use.
Ingredients:
3/4 cup (1 1/2 sticks) unsalted butter
1/4 cup (1/2 stick) salted butter
1/4 cup honey
1/2 tea. vanilla
Directions:
1. Put all butter, honey, and vanilla in a bowl.
2. Mix with electric beaters for 2 to 3 minutes, until well mixed.
3. Put in desired container/s or on parchment paper (to roll or make into blocks).
4. Refrigerate at least 30 minutes.
5. Keep refrigerated when not in use.
Easy Chicken Noodle Soup
This is a slight modification of a recipe from Allrecipes.com. You could probably cook the noodles in the pot, but I ran out of room since I doubled the recipe. I just added them at the end, which worked for me. I also used whole-wheat egg noodles and I thought they worked great. Additionally, I added a little bit more carrots and celery than called for because, why not, right? Apparently the soup freezes well if you don't add the noodles in, but I can't vouch for that.
Ingredients:
1 T. butter
1/2 cup chopped onion
2 cloves minced garlic
1/2 cup chopped celery
1 cup sliced carrots
1/2 tea dried basil
1/2 tea dried oregano
4 (14 ounce) cans chicken broth
1 (14 ounce) can vegetable broth
1/2 pound chicken, cooked and chopped or shredded
1 1/2 cups egg noodles
Directions:
1. In a large pot over medium heat, melt butter.
2. Cook onion and garlic about 2 minutes.
3. Add celery and carrots and cook about 3 minutes.
4. Add basil and oregano and stir.
5. Pour in chicken and vegtable broths and stir.
6. Add chicken and stir.
7. Bring to a boil.
8. Reduce heat and simmer for 20 minutes.
9. Mix in noodles and serve.
Ingredients:
1 T. butter
1/2 cup chopped onion
2 cloves minced garlic
1/2 cup chopped celery
1 cup sliced carrots
1/2 tea dried basil
1/2 tea dried oregano
4 (14 ounce) cans chicken broth
1 (14 ounce) can vegetable broth
1/2 pound chicken, cooked and chopped or shredded
1 1/2 cups egg noodles
Directions:
1. In a large pot over medium heat, melt butter.
2. Cook onion and garlic about 2 minutes.
3. Add celery and carrots and cook about 3 minutes.
4. Add basil and oregano and stir.
5. Pour in chicken and vegtable broths and stir.
6. Add chicken and stir.
7. Bring to a boil.
8. Reduce heat and simmer for 20 minutes.
9. Mix in noodles and serve.
Tuesday, January 26, 2010
Chicken Enchilada Pasta
Originally from My Kitchen Cafe. I used whole-wheat pasta and omitted the chilies because I could only find medium green enchilada sauce instead of mild. It worked great! You can garnish with extra sour cream, cheese, diced tomatoes, green onions, or crushed tortilla chips. I didn't try any of these and still thought it was really good. Can't really go wrong with lots of sour cream and cheese!
Ingredients:
2-3 chicken breasts, cooked and cubed or shredded
2 tablespoons olive oil
2 garlic cloves, finely minced
1 medium onion, diced
1 red pepper, diced
4-ounce can diced green chilies
1/2 teaspoon salt
2 teaspoons chili powder
1 teaspoon cumin
2 (10-oz) can green chili enchilada sauce
2/3 cup red enchilada sauce
1 can large black olives, cut into slices
1 cup sour cream
1 1/2 cups shredded cheese
16-20 oz. penne pasta (Depending on how "saucy" you want the pasta)
Directions:
1. Bring a large pot of water to a boil.
2. Cook the pasta until tender.
3. While the pasta is cooking, heat the oil in a large nonstick skillet and add the onion.
4. Cook for 2-3 minutes until onion is translucent.
5. Add the garlic and red pepper and cook for another 2 minutes, until pepper is barely tender.
6. Add the cooked chicken, green chilies, spices, enchilada sauces and olives.
7. Let the sauce simmer for about 8-10 minutes.
8. Add the sour cream and cheese and heat through, until the cheese is melted (but don't boil!).
9. Pour the sauce over the hot pasta.
Ingredients:
2-3 chicken breasts, cooked and cubed or shredded
2 tablespoons olive oil
2 garlic cloves, finely minced
1 medium onion, diced
1 red pepper, diced
4-ounce can diced green chilies
1/2 teaspoon salt
2 teaspoons chili powder
1 teaspoon cumin
2 (10-oz) can green chili enchilada sauce
2/3 cup red enchilada sauce
1 can large black olives, cut into slices
1 cup sour cream
1 1/2 cups shredded cheese
16-20 oz. penne pasta (Depending on how "saucy" you want the pasta)
Directions:
1. Bring a large pot of water to a boil.
2. Cook the pasta until tender.
3. While the pasta is cooking, heat the oil in a large nonstick skillet and add the onion.
4. Cook for 2-3 minutes until onion is translucent.
5. Add the garlic and red pepper and cook for another 2 minutes, until pepper is barely tender.
6. Add the cooked chicken, green chilies, spices, enchilada sauces and olives.
7. Let the sauce simmer for about 8-10 minutes.
8. Add the sour cream and cheese and heat through, until the cheese is melted (but don't boil!).
9. Pour the sauce over the hot pasta.
Tuesday, January 19, 2010
Kalua Pig - Mainland Style
This recipe comes from my Aunt Michelle who lives in Kona and my cousin Rachel. Definitely a traditional luau fare, but much easier than roasting a pig underground!
Ingredients:
Pork Butt/Shoulder
2 TBSP ginger (grated)
1/4 Cup Liquid Smoke
Rock Salt/Sea Salt Crystals
1 Cup Chicken Broth
Chopped Cabbage (optional)
Directions:
1. Brown the outside of the meat using your favorite seasoning salt (optional, I didn't).
2. Mix liquid smoke and ginger together and rub into the meat.
3. Then rub meat with salt.
4. Place meat in crock pot and pour in remaining liquid smoke mixture and chicken broth.
5. Cook on low setting for 8-10 hours.
6. Add salt as necessary.
7. When ready to serve, separate from the bone and pull apart, removing any visible fat.
8. Mix in cabbage and serve over rice.
Hint: The real flavor comes from the liquid smoke and the rock/sea salt so be generous with both.
Ingredients:
Pork Butt/Shoulder
2 TBSP ginger (grated)
1/4 Cup Liquid Smoke
Rock Salt/Sea Salt Crystals
1 Cup Chicken Broth
Chopped Cabbage (optional)
Directions:
1. Brown the outside of the meat using your favorite seasoning salt (optional, I didn't).
2. Mix liquid smoke and ginger together and rub into the meat.
3. Then rub meat with salt.
4. Place meat in crock pot and pour in remaining liquid smoke mixture and chicken broth.
5. Cook on low setting for 8-10 hours.
6. Add salt as necessary.
7. When ready to serve, separate from the bone and pull apart, removing any visible fat.
8. Mix in cabbage and serve over rice.
Hint: The real flavor comes from the liquid smoke and the rock/sea salt so be generous with both.
Super Easy Pork Tacos
My sisters would talk about this pork and I thought it sounded too easy to be that good, but it's is really easy and makes really good pork. Size doesn't matter too much, just pick something that works.
Ingredients:
1 jar of salsa
1 pork roast
Directions:
1. Put roast in crockpot.
2. Pour salsa over roast.
3. Cook on low for 6-8 hours, until meat can shred with a fork.
4. Use shredded pork as meat for soft tacos (or quesadillas or whatever else).
Ingredients:
1 jar of salsa
1 pork roast
Directions:
1. Put roast in crockpot.
2. Pour salsa over roast.
3. Cook on low for 6-8 hours, until meat can shred with a fork.
4. Use shredded pork as meat for soft tacos (or quesadillas or whatever else).
Taco Soup
Super easy, super good!
Ingredients:
1 can chicken
1 can kidney beans
1 can black beans
1 can corn
1 can stewed tomatores
1 can tomato sauce
Taco seasoning to taste
Directions:
1. Warm chicken in bottom of saucepan, season it with taco seasoning.
2. Add all other ingredients.
3. Simmer until warm.
4. Serve with grated cheese, sour cream, and tortilla chips.
Ingredients:
1 can chicken
1 can kidney beans
1 can black beans
1 can corn
1 can stewed tomatores
1 can tomato sauce
Taco seasoning to taste
Directions:
1. Warm chicken in bottom of saucepan, season it with taco seasoning.
2. Add all other ingredients.
3. Simmer until warm.
4. Serve with grated cheese, sour cream, and tortilla chips.
Cheese Fondue
This can be made with any type of grated cheese. Buy stuff already cut up to make it super easy.
Ingredients:
2 - 10 3/4 oz. cans condensed cheese soup
2 cups grated sharp cheddar cheese
1 T. Worcestershire sauce
1 tea. lemon juice
Directions:
1. Combine all ingredients in pot and cook on medium-low until smooth.
2. Serve with fondue items such as:
Ingredients:
2 - 10 3/4 oz. cans condensed cheese soup
2 cups grated sharp cheddar cheese
1 T. Worcestershire sauce
1 tea. lemon juice
Directions:
1. Combine all ingredients in pot and cook on medium-low until smooth.
2. Serve with fondue items such as:
- grape tomatoes
- cut up hot dogs or li'l smokies
- carrots
- apples
- broccoli
- cauliflower
- string cheese
- celery
- bread cubes
Ravioli with Balsamic Brown Butter
From Giada De Laurentis via Food Network. This was really yummy the first time I made it and then not as yummy when I made it for dinner group. Maybe because I pushed my luck by using some whole-wheat ravioli? I don't know, but it's quite good when done well! Also, we're not huge nut people, but really liked the addition of the toasted walnuts to this. It adds a ton.
Ingredients:
18 to 20 ounces store-bought ravioli (cheese, mushroom, or squash)
6 tablespoons unsalted butter
2 tablespoons balsamic vinegar
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
1/3 cup toasted, chopped walnuts
1/4 cup grated Parmesan
Directions:
1. Bring a large pot of salted water to a boil over high heat.
2. Add the ravioli and cook 4 to 5 minutes, until tender but still firm to the bite, stirring occasionally. (I like mine soft, not firm.)
3. Drain ravioli onto a large serving platter.
4. Meanwhile, in a medium saucepan cook the butter over medium heat, stirring occasionally.
5. When the foam subsides, and the butter begins to turn a golden brown, about 3 minutes, turn off the heat.
6. Let cool for about 1 minute.
7. Stir in the balsamic vinegar, salt, and pepper.
8. Transfer the ravioli to the saucepan with the balsamic brown butter.
9. Sprinkle walnuts and Parmesan over the top. Serve immediately.
Ingredients:
18 to 20 ounces store-bought ravioli (cheese, mushroom, or squash)
6 tablespoons unsalted butter
2 tablespoons balsamic vinegar
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
1/3 cup toasted, chopped walnuts
1/4 cup grated Parmesan
Directions:
1. Bring a large pot of salted water to a boil over high heat.
2. Add the ravioli and cook 4 to 5 minutes, until tender but still firm to the bite, stirring occasionally. (I like mine soft, not firm.)
3. Drain ravioli onto a large serving platter.
4. Meanwhile, in a medium saucepan cook the butter over medium heat, stirring occasionally.
5. When the foam subsides, and the butter begins to turn a golden brown, about 3 minutes, turn off the heat.
6. Let cool for about 1 minute.
7. Stir in the balsamic vinegar, salt, and pepper.
8. Transfer the ravioli to the saucepan with the balsamic brown butter.
9. Sprinkle walnuts and Parmesan over the top. Serve immediately.
Cucumber Sandwiches
Originally from allrecipes.com. I served this at book club. I'd never really had rye bread before, but it was good in this combo.
Ingredients:
1 (8 ounce) package cream cheese, room temp
3 tablespoons sour cream
1 (.7 ounce) package dry Italian-style salad dressing mix
1 (1 pound) loaf cocktail rye bread
2 cucumbers, sliced
Directions:
1. In a small bowl, blend cream cheese, sour cream and dry Italian-style salad dressing mix.
2. Arrange cocktail rye bread slices on a medium serving dish.
3. Spread with the cream cheese mixture.
4. Top each with a cucumber slice.
Ingredients:
1 (8 ounce) package cream cheese, room temp
3 tablespoons sour cream
1 (.7 ounce) package dry Italian-style salad dressing mix
1 (1 pound) loaf cocktail rye bread
2 cucumbers, sliced
Directions:
1. In a small bowl, blend cream cheese, sour cream and dry Italian-style salad dressing mix.
2. Arrange cocktail rye bread slices on a medium serving dish.
3. Spread with the cream cheese mixture.
4. Top each with a cucumber slice.
Cornbread Pudding
From Jessica Dahlquist via our ward recipe exchange.
Ingredients:
1 box Jiffy Cornbread Mix (make according to directions on box)
1 can cream style corn
1 can corn
1 cup sour cream (I use light)
1/2 cup melted margarine
1 egg
Directions:
1. Preheat oven to 350 degrees.
2. Make cornbread mix according to box directions and then add remaining ingredients.
3. Pour into an ungreased 9x13 pan.
4. Bake for 45 minutes until lightly browned.
5. Can be served warm or cold.
Ingredients:
1 box Jiffy Cornbread Mix (make according to directions on box)
1 can cream style corn
1 can corn
1 cup sour cream (I use light)
1/2 cup melted margarine
1 egg
Directions:
1. Preheat oven to 350 degrees.
2. Make cornbread mix according to box directions and then add remaining ingredients.
3. Pour into an ungreased 9x13 pan.
4. Bake for 45 minutes until lightly browned.
5. Can be served warm or cold.
Aloha Sweet Potatoes
Found online somewhere.
Ingredients:
4 to 5 medium sweet potatoes (or canned yams, drained)
1/2 cup butter
1 cup brown sugar
1/2 cup water
1/4 cup shredded coconut
Directions:
1. Boil sweet potatoes in their jackets until tender about 25 minutes.
2. Let cool, then peel and cut int slices 1 1/2-inch thick.
3. In a large skillet melt butter.
4. Stir in brown sugar and water and cook on medium heat abot 5 minutes.
5. Reduce heat and add sweet potatoes to skillet before serving.
Ingredients:
4 to 5 medium sweet potatoes (or canned yams, drained)
1/2 cup butter
1 cup brown sugar
1/2 cup water
1/4 cup shredded coconut
Directions:
1. Boil sweet potatoes in their jackets until tender about 25 minutes.
2. Let cool, then peel and cut int slices 1 1/2-inch thick.
3. In a large skillet melt butter.
4. Stir in brown sugar and water and cook on medium heat abot 5 minutes.
5. Reduce heat and add sweet potatoes to skillet before serving.
Maple Brown Sugar Ham in Slow Cooker
Originally from Year of Crockpotting
Ingredients:
7-8 pound bone-in spiral-cut ham
1 cup dark brown sugar
1/2 cup all natural maple syrup (not pancake syrup)
2 cups pineapple juice
Directions:
1. Use a 6-7 quart slow cooker.
2. Unwrap the ham and discard flavor packet.
3. Place the ham into the slow cooker stoneware, flat-side down.
4. Rub brown sugar on all sides.
5. Pour on maple syrup and pineapple juice.
6. Cover and cook on low for 4-5 hours.
7. An hour before serving, baste ham with the collected juices from the bottom of the slow cooker.
8. When cooking is done, remove carefully and let it rest on a cutting board for 10 minutes before carving. (This didn't happen for me since mine had already fallen apart in the crockpot. It worked out fine though!)
Ingredients:
7-8 pound bone-in spiral-cut ham
1 cup dark brown sugar
1/2 cup all natural maple syrup (not pancake syrup)
2 cups pineapple juice
Directions:
1. Use a 6-7 quart slow cooker.
2. Unwrap the ham and discard flavor packet.
3. Place the ham into the slow cooker stoneware, flat-side down.
4. Rub brown sugar on all sides.
5. Pour on maple syrup and pineapple juice.
6. Cover and cook on low for 4-5 hours.
7. An hour before serving, baste ham with the collected juices from the bottom of the slow cooker.
8. When cooking is done, remove carefully and let it rest on a cutting board for 10 minutes before carving. (This didn't happen for me since mine had already fallen apart in the crockpot. It worked out fine though!)
Stacked Enchiladas
Originally from Kristin Ellis' blog who got them from someone else, I think. Apparently you can do green enchilada sauce with Monterrey Jack cheese, but I've never tried it. I'm sure it'd be great too though!
Ingredients:
6 Corn tortillas
2 1/2 cups grated cheddar cheese
1 (10 oz) can of red enchilada sauce (I use Old El Paso medium)
2 cups cooked chicken pieces
1 cup sour cream
1/4 c chopped green onions
1 tsp. cumin
Directions:
1. Combine sour cream and cumin.
2. Add chicken and green onions and set aside.
3. Dip 1 tortilla into enchilada sauce - don't drain excess.
4. Place tortilla in round casserole dish.
5. Top with 1/6 of the chicken mixture, then sprinkle with 1/3 cup of cheese.
6. Repeat layers.
7. Before adding last cheese, pour any remaining enchilada sauce over all.
8. Top with cheese.
9. Bake at 350 for 40 minutes.
Ingredients:
6 Corn tortillas
2 1/2 cups grated cheddar cheese
1 (10 oz) can of red enchilada sauce (I use Old El Paso medium)
2 cups cooked chicken pieces
1 cup sour cream
1/4 c chopped green onions
1 tsp. cumin
Directions:
1. Combine sour cream and cumin.
2. Add chicken and green onions and set aside.
3. Dip 1 tortilla into enchilada sauce - don't drain excess.
4. Place tortilla in round casserole dish.
5. Top with 1/6 of the chicken mixture, then sprinkle with 1/3 cup of cheese.
6. Repeat layers.
7. Before adding last cheese, pour any remaining enchilada sauce over all.
8. Top with cheese.
9. Bake at 350 for 40 minutes.
Tuscan Lemon Chicken
Originally from Ina Garten of the Food Network. I didn't grill mine (we don't have a grill), I just cooked it on the stovetop. And I didn't flatten the chicken, and Kosher salt?...eh...but I think fresh lemon juice is a must!
Ingredients:
1 (3 1/2-pound) chicken, flattened
Kosher salt
1/3 cup good olive oil
2 teaspoons grated lemon zest (2 lemons)
1/3 cup freshly squeezed lemon juice
1 tablespoon minced garlic (3 cloves)
1 tablespoon minced fresh rosemary leaves
Freshly ground black pepper
1 lemon, halved
Directions:
1. Sprinkle the chicken with 1 teaspoon salt on each side.
2. Combine the olive oil, lemon zest, lemon juice, garlic, rosemary, and 2 teaspoons pepper in a small measuring cup.
3. Place the chicken in a ceramic or glass dish just large enough to hold it flat. Or, alternately, put it in a Ziplock bag like I did.
4. Pour the lemon marinade over the chicken, turning it in the dish.
5. Cover the dish with plastic wrap and refrigerate for at least 4 hours or overnight. Turn the chicken 2 or 3 times while marinating.
6. When ready to grill, prepare a hot charcoal fire on 1 side of a grill (or turn a gas grill on low heat). Spread most of the coals across half of the grill.
7. Place the chicken, skin side up, on the opposite side of the grill and place the dish you used for marinating on top of the chicken to weight it.
8. Cook for 12 to 15 minutes, until the underside is golden brown.
9. Turn the chicken skin side down, weight again with the dish, and cook for another 12 to 15 minutes, until the skin is golden brown and the chicken is cooked through.
10. Place the lemon halves on the cool side of the grill, cut side down for the last 10 minutes of cooking.
11. Remove the chicken to a plate or cutting board, cover with aluminum foil, and allow to rest for 5 minutes.
12. Cut in quarters, sprinkle with salt, and serve with the grilled lemon halves.
Ingredients:
1 (3 1/2-pound) chicken, flattened
Kosher salt
1/3 cup good olive oil
2 teaspoons grated lemon zest (2 lemons)
1/3 cup freshly squeezed lemon juice
1 tablespoon minced garlic (3 cloves)
1 tablespoon minced fresh rosemary leaves
Freshly ground black pepper
1 lemon, halved
Directions:
1. Sprinkle the chicken with 1 teaspoon salt on each side.
2. Combine the olive oil, lemon zest, lemon juice, garlic, rosemary, and 2 teaspoons pepper in a small measuring cup.
3. Place the chicken in a ceramic or glass dish just large enough to hold it flat. Or, alternately, put it in a Ziplock bag like I did.
4. Pour the lemon marinade over the chicken, turning it in the dish.
5. Cover the dish with plastic wrap and refrigerate for at least 4 hours or overnight. Turn the chicken 2 or 3 times while marinating.
6. When ready to grill, prepare a hot charcoal fire on 1 side of a grill (or turn a gas grill on low heat). Spread most of the coals across half of the grill.
7. Place the chicken, skin side up, on the opposite side of the grill and place the dish you used for marinating on top of the chicken to weight it.
8. Cook for 12 to 15 minutes, until the underside is golden brown.
9. Turn the chicken skin side down, weight again with the dish, and cook for another 12 to 15 minutes, until the skin is golden brown and the chicken is cooked through.
10. Place the lemon halves on the cool side of the grill, cut side down for the last 10 minutes of cooking.
11. Remove the chicken to a plate or cutting board, cover with aluminum foil, and allow to rest for 5 minutes.
12. Cut in quarters, sprinkle with salt, and serve with the grilled lemon halves.
Slow Cooker Italian Beef for Sandwiches
Originally from allrecipes.com
Ingredients:
1 1/2 cups beef broth
1 cup water
1 teaspoon salt
1 teaspoon ground black pepper
1 teaspoon dried oregano
1 teaspoon dried basil
1 teaspoon onion salt
1 teaspoon dried parsley
1 teaspoon garlic powder
1 bay leaf
1 (.7 ounce) package dry Italian-style salad dressing mix (such as Good Seasons brand)
1 (5 pound) chuck roast
Directions:
1. Combine water and beef broth with salt, ground black pepper, oregano, basil, onion salt, parsley, garlic powder, bay leaf, and salad dressing mix. Whisk to combine.
2. Place roast in slow cooker, and pour salad dressing mixture over the meat.
3. Cover, and cook on Low for 10 to 12 hours, or on High for 4 to 5 hours.
4. When done, remove bay leaf, and shred meat with a fork (I did this step about 45 minutes before eating so the shredded meat had time to absorb more of the juices in the crockpot).
5. Serve on crusty rolls with cheese, if desired.
Ingredients:
1 1/2 cups beef broth
1 cup water
1 teaspoon salt
1 teaspoon ground black pepper
1 teaspoon dried oregano
1 teaspoon dried basil
1 teaspoon onion salt
1 teaspoon dried parsley
1 teaspoon garlic powder
1 bay leaf
1 (.7 ounce) package dry Italian-style salad dressing mix (such as Good Seasons brand)
1 (5 pound) chuck roast
Directions:
1. Combine water and beef broth with salt, ground black pepper, oregano, basil, onion salt, parsley, garlic powder, bay leaf, and salad dressing mix. Whisk to combine.
2. Place roast in slow cooker, and pour salad dressing mixture over the meat.
3. Cover, and cook on Low for 10 to 12 hours, or on High for 4 to 5 hours.
4. When done, remove bay leaf, and shred meat with a fork (I did this step about 45 minutes before eating so the shredded meat had time to absorb more of the juices in the crockpot).
5. Serve on crusty rolls with cheese, if desired.
Friday, September 18, 2009
California Grilled Veggie Sandwiches
I think the sauce really makes this sandwich what it is. The bread helps, too. This recipe is slightly adapted from a highly-rated one I got on All Recipes. The original calls for foccacia bread which I've tried and is good. I prefer (homemade) ciabatta because the flavor of the sauce and veggies really comes out that way. You can also switch up the veggies (add mushroom or eggplant) and cheeses (feta, provolone, parmesan...) to suit your desires.Ingredients:
Sauce -
1/4 cup light mayonnaise
3 cloves garlic, minced
1 tablespoon lemon juice
Sandwich -
1 T. olive oil
1 red bell peppers, sliced
2 small zucchini, sliced
1 red onion, sliced
1 small yellow squash, sliced
Good bread (foccacia, ciabatta, etc...)
Your choice of cheese (optional; I've used Parmesan and Provolone)
Directions:
1. In a bowl mix sauce ingredients (mayo, garlic, lemon juice); refrigerate until ready to use.
2. Preheat grill or broiler.
3. In a separate bowl, toss veggies with olive oil until all are coated.
4. Grill or broil, turning as necessary and watching carefully until veggies are done to your likely.
5. Assemble sandwich: put sauce on bread, top with veggies, add cheese (if desired).
6. Enjoy the vegetarian goodness!
Monday, April 6, 2009
Southern Cherry Salad
Ingredients:
1 can crushed pineapple (drained thoroughly)
2 cans cherry pie filling
1 can sweetened condensed milk
1 large tub of Cool Whip
3/4 cup chopped nuts (optional)
Directions:
1. Mix all of the ingredients in a large bowl.
2. Chill.
3. Serve cold.
1 can crushed pineapple (drained thoroughly)
2 cans cherry pie filling
1 can sweetened condensed milk
1 large tub of Cool Whip
3/4 cup chopped nuts (optional)
Directions:
1. Mix all of the ingredients in a large bowl.
2. Chill.
3. Serve cold.
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