Ingredients:
- 1/4 cup milk
- 1/4 cup dried bread crumbs
- 4 skinless boneless chicken breasts
- 3 tablespoons butter
- 1/2 cup chicken broth
- 1 cup heavy whipping cream
- 1 jar (4 oz) sliced pimento peppers, drained
- 1/2 cup grated Parmesan cheese
- 1/4 cup chopped fresh basil (or equivalent dried basil)
- 1/8 teaspoon ground black pepper
Directions:
Place milk and bread crumbs in separate shallow bowls.
In skillet, heat butter to medium heat.
Dip chicken in milk, then coat with crumbs. Cook in butter, on both sides, until juices run clear (about 10 minutes). Remove and keep warm.
Add broth to skillet. Bring to a boil over medium heat; stir to loosen browned bits from pan. Add cream and pimentos; boil and stir for 1 minute, then reduce heat.
Add Parmesan cheese, basil, and pepper. Stir sauce and cook until heated through. Pour sauce over chicken and serve.
Sunday, November 27, 2011
Friday, October 28, 2011
Chocolate Peanut Butter Oreo Truffles
Oh, so good. These truffles are very rich and super-delicious -- and pretty easy to make. To speed things up, crush the Oreos in a blender.
Ingredients:
- 6 oz cream cheese, softened
- 1 1/2 cups peanut butter (crunchy or smooth)
- 1/2 cup Nutella (crunchy or smooth)
- 11 oz chocolate chips, melted (or combination of peanut butter and chocolate, dark chocolate, white chocolate, whatever you want)
- 2 cups powdered sugar
- 30 Oreos, crushed
- additional chocolate chips (2-3 cups)
- small amount of vegetable shortening (1-2 tablespoons)
Directions:
In a large bowl, use a hand mixer to combine the cream cheese, peanut butter, Nutella, melted chocolate chips, and powdered sugar. Stir in crushed Oreos.
Form into 1 inch balls (mixture will be crumbly) and place on a plate or cookie sheet. Freeze for 30 minutes or longer (until firm).
Melt together the additional chocolate chips and vegetable shortening over low heat until smooth. Dip each truffle in and coat with chocolate; allow excess to drip off, then place on wax paper on a cookie sheet. Refrigerate for 15 minutes to help the chocolate set.
Refrigerate leftovers.
Ingredients:
- 6 oz cream cheese, softened
- 1 1/2 cups peanut butter (crunchy or smooth)
- 1/2 cup Nutella (crunchy or smooth)
- 11 oz chocolate chips, melted (or combination of peanut butter and chocolate, dark chocolate, white chocolate, whatever you want)
- 2 cups powdered sugar
- 30 Oreos, crushed
- additional chocolate chips (2-3 cups)
- small amount of vegetable shortening (1-2 tablespoons)
Directions:
In a large bowl, use a hand mixer to combine the cream cheese, peanut butter, Nutella, melted chocolate chips, and powdered sugar. Stir in crushed Oreos.
Form into 1 inch balls (mixture will be crumbly) and place on a plate or cookie sheet. Freeze for 30 minutes or longer (until firm).
Melt together the additional chocolate chips and vegetable shortening over low heat until smooth. Dip each truffle in and coat with chocolate; allow excess to drip off, then place on wax paper on a cookie sheet. Refrigerate for 15 minutes to help the chocolate set.
Refrigerate leftovers.
Sunday, October 23, 2011
Barbecue Rub Ribs
Ingredients:
- 4 lb baby back pork ribs
- 4 cloves garlic, sliced or chopped (or equivalent dried minced garlic)
- 1 1/2 teaspoons white sugar
- 1 1/2 teaspoons paprika
- 1 teaspoon salt
- 1 teaspoon ground black pepper
- 1 teaspoon chili powder
- 1 teaspoon ground cumin
- 1/2 cup brown sugar
- 1/2 cup cider vinegar
- 1/2 cup ketchup
- 1/4 cup chili sauce
- 1/4 cup Worcestershire sauce
- 1 tablespoon lemon juice
- 2 tablespoons chopped onion (or equivalent dried minced onion)
- 1/2 teaspoon dry mustard
- 1 clove garlic, crushed
Directions:
Preheat oven to 300 degrees. Place ribs on a rack in a shallow roasting pan. Scatter the 4 cloves of sliced or chopped garlic over the ribs. Cover; bake for 1 hour.
Meanwhile, in a small bowl, mix together the white sugar, paprika, salt, black pepper, chili powder, and ground cumin.
After the ribs have cooked for 1 hour, rub half the spices over one side of the ribs then bake for 15 minutes. Then rub the remaining spices over the other side of ribs and bake for another 45 minutes. (At this point the ribs should have baked for a total of 2 hours.)
Once the ribs have cooked for 1 hour, start making the barbecue sauce: In a small saucepan, mix together the brown sugar, cider vinegar, ketchup, chili sauce, Worcestershire sauce, lemon juice, onion, dry mustard, and 1 clove garlic. Simmer over medium-low heat, uncovered, for 1 hour.
After the ribs have cooked for 2 hours, pour the barbecue sauce on top and bake for another 30 minutes.
- 4 lb baby back pork ribs
- 4 cloves garlic, sliced or chopped (or equivalent dried minced garlic)
- 1 1/2 teaspoons white sugar
- 1 1/2 teaspoons paprika
- 1 teaspoon salt
- 1 teaspoon ground black pepper
- 1 teaspoon chili powder
- 1 teaspoon ground cumin
- 1/2 cup brown sugar
- 1/2 cup cider vinegar
- 1/2 cup ketchup
- 1/4 cup chili sauce
- 1/4 cup Worcestershire sauce
- 1 tablespoon lemon juice
- 2 tablespoons chopped onion (or equivalent dried minced onion)
- 1/2 teaspoon dry mustard
- 1 clove garlic, crushed
Directions:
Preheat oven to 300 degrees. Place ribs on a rack in a shallow roasting pan. Scatter the 4 cloves of sliced or chopped garlic over the ribs. Cover; bake for 1 hour.
Meanwhile, in a small bowl, mix together the white sugar, paprika, salt, black pepper, chili powder, and ground cumin.
After the ribs have cooked for 1 hour, rub half the spices over one side of the ribs then bake for 15 minutes. Then rub the remaining spices over the other side of ribs and bake for another 45 minutes. (At this point the ribs should have baked for a total of 2 hours.)
Once the ribs have cooked for 1 hour, start making the barbecue sauce: In a small saucepan, mix together the brown sugar, cider vinegar, ketchup, chili sauce, Worcestershire sauce, lemon juice, onion, dry mustard, and 1 clove garlic. Simmer over medium-low heat, uncovered, for 1 hour.
After the ribs have cooked for 2 hours, pour the barbecue sauce on top and bake for another 30 minutes.
Monday, October 3, 2011
Two Chipper Cookies
This cookie recipe makes chocolate chip cookies that bake really well at high altitude and maintain a plump shape and chewy texture. Substitute whole wheat flour for half of the regular flour quantity for a healthier cookie. Use half milk chocolate and half semisweet chips, or whatever combination you want. Dough can be formed into balls and frozen, then baked without thawing first for about a minute longer than unfrozen dough takes to bake in your oven.
Ingredients:
- 1 cup butter, softened
- 3/4 cup packed brown sugar
- 1/4 cup sugar
- 2 eggs
- 1 1/2 teaspoons vanilla
- 2 1/4 cups flour (can substitute 3/4 to 1 cup whole wheat flour)
- 1 package (3.4 oz) instant vanilla pudding mix
- 1 teaspoon baking soda
- 1 1/2 cups semisweet chocolate chips
- 1 1/2 cups milk chocolate chips
- 1 1/2 cups chopped pecans (optional)
Directions:
Preheat oven to 375 degrees.
In a large bowl, cream the butter, brown sugar, and white sugar together using an electric mixer, until light and fluffy. Beat in the eggs and vanilla.
Gradually add the flour, pudding mix, and baking soda to the wet ingredients. Mix well.
Stir in chocolate chips (and pecans, if desired).
To bake immediately, drop by rounded tablespoonfuls 1 inch apart on an ungreased, insulated baking sheet. Bake for 8-10 minutes or until lightly browned. Remove cookies to wire rack and let cool.
To freeze, chill dough in refrigerator for 1 hour, then shape into 1 inch balls. To bake frozen dough, thaw at room temperature for 10 minutes prior to baking.
Ingredients:
- 1 cup butter, softened
- 3/4 cup packed brown sugar
- 1/4 cup sugar
- 2 eggs
- 1 1/2 teaspoons vanilla
- 2 1/4 cups flour (can substitute 3/4 to 1 cup whole wheat flour)
- 1 package (3.4 oz) instant vanilla pudding mix
- 1 teaspoon baking soda
- 1 1/2 cups semisweet chocolate chips
- 1 1/2 cups milk chocolate chips
- 1 1/2 cups chopped pecans (optional)
Directions:
Preheat oven to 375 degrees.
In a large bowl, cream the butter, brown sugar, and white sugar together using an electric mixer, until light and fluffy. Beat in the eggs and vanilla.
Gradually add the flour, pudding mix, and baking soda to the wet ingredients. Mix well.
Stir in chocolate chips (and pecans, if desired).
To bake immediately, drop by rounded tablespoonfuls 1 inch apart on an ungreased, insulated baking sheet. Bake for 8-10 minutes or until lightly browned. Remove cookies to wire rack and let cool.
To freeze, chill dough in refrigerator for 1 hour, then shape into 1 inch balls. To bake frozen dough, thaw at room temperature for 10 minutes prior to baking.
Monday, September 5, 2011
Cheddar Bacon Quiche
Ingredients:
- 4 or 5 strips of bacon
- 1 unbaked 9-inch pie crust
- 2 cups shredded Cheddar cheese
- 1 cup shredded Monterey Jack cheese
- 3 tablespoons flour
- 5 eggs, lightly beaten
- 1 1/4 cups half-and-half
- 1/2 cup diced onion (or equivalent minced dried onion)
- 1 can (4 oz) diced green chile peppers, drained (optional)
Directions:
Preheat oven to 350 degrees.
Place bacon in a large, deep skillet. Cook over medium-high heat until evenly brown. Drain, crumble, and set aside.
Place crust in a 9-inch glass pie plate. Sprinkle bacon inside of crust.
In a small bowl, combine Cheddar cheese, Monterey Jack cheese, and flour.
In a separate bowl, beat together the eggs, half-and-half, onion, and optional green chiles. Add cheese mixture; stir well. Pour into pie crust.
Bake in preheated oven for 60-70 minutes, until set. Let stand for 10 minutes before serving.
- 4 or 5 strips of bacon
- 1 unbaked 9-inch pie crust
- 2 cups shredded Cheddar cheese
- 1 cup shredded Monterey Jack cheese
- 3 tablespoons flour
- 5 eggs, lightly beaten
- 1 1/4 cups half-and-half
- 1/2 cup diced onion (or equivalent minced dried onion)
- 1 can (4 oz) diced green chile peppers, drained (optional)
Directions:
Preheat oven to 350 degrees.
Place bacon in a large, deep skillet. Cook over medium-high heat until evenly brown. Drain, crumble, and set aside.
Place crust in a 9-inch glass pie plate. Sprinkle bacon inside of crust.
In a small bowl, combine Cheddar cheese, Monterey Jack cheese, and flour.
In a separate bowl, beat together the eggs, half-and-half, onion, and optional green chiles. Add cheese mixture; stir well. Pour into pie crust.
Bake in preheated oven for 60-70 minutes, until set. Let stand for 10 minutes before serving.
Wednesday, August 17, 2011
Sweet & Tangy Pulled Pork
Ingredients:
- 1 boneless pork shoulder butt roast (3-4 lb)
- 1 jar (18 oz) apricot preserves
- 1 large onion, chopped (or equivalent dried minced onion)
- 2 tablespoons soy sauce (or 1/4 cup chicken broth)
- 2 tablespoons Dijon mustard
Directions:
Cut pork roast in half; place in a slow cooker.
Combine the preserves, onion, soy sauce, and mustard; pour over roast.
Cover and cook on low for 8-10 hours, or untli meat is tender.
Remove meat; cool slightly. Skim fat from cooking juices. Shred pork with two forks, then return to slow cooker and heat through. Serve on buns if desired.
- 1 boneless pork shoulder butt roast (3-4 lb)
- 1 jar (18 oz) apricot preserves
- 1 large onion, chopped (or equivalent dried minced onion)
- 2 tablespoons soy sauce (or 1/4 cup chicken broth)
- 2 tablespoons Dijon mustard
Directions:
Cut pork roast in half; place in a slow cooker.
Combine the preserves, onion, soy sauce, and mustard; pour over roast.
Cover and cook on low for 8-10 hours, or untli meat is tender.
Remove meat; cool slightly. Skim fat from cooking juices. Shred pork with two forks, then return to slow cooker and heat through. Serve on buns if desired.
Spinach Meatballs
These meatballs include spinach as a healthy twist. This recipe makes about 40 meatballs.
Ingredients:
- 1 package (10 oz) frozen chopped spinach, thawed and squeezed dry
- 1/2 cup seasoned bread crumbs
- 1/4 cup grated or shredded Parmesan cheese
- 4 garlic cloves, minced (or equivalent minced dried garlic)
- 2 teaspoon dried oregano
- 2 eggs, lightly beaten
- 1 lb ground beef
- 1 lb ground Italian sausage
Directions:
Preheat oven to 375 degrees. Grease a cookie sheet.
Combine the first six ingredients in a medium bowl. Crumble the beef and sausage over the mixture, and mix well. Shape into meatballs.
Place on the prepared cookie sheet. Bake, uncovered, for 20-25 minutes or until no longer pink, turning meatballs over halfway through baking. Drain on paper towels.
- 1 package (10 oz) frozen chopped spinach, thawed and squeezed dry
- 1/2 cup seasoned bread crumbs
- 1/4 cup grated or shredded Parmesan cheese
- 4 garlic cloves, minced (or equivalent minced dried garlic)
- 2 teaspoon dried oregano
- 2 eggs, lightly beaten
- 1 lb ground beef
- 1 lb ground Italian sausage
Directions:
Preheat oven to 375 degrees. Grease a cookie sheet.
Combine the first six ingredients in a medium bowl. Crumble the beef and sausage over the mixture, and mix well. Shape into meatballs.
Place on the prepared cookie sheet. Bake, uncovered, for 20-25 minutes or until no longer pink, turning meatballs over halfway through baking. Drain on paper towels.
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