Tuesday, March 31, 2009

Tuesday Dinner Ideas

BBQ Loaded Baked Potato

Shred rotisserie chicken and mix with favorite BBQ sauce - heat until hot.
Serve over baked potato with cheese, scallions, sour cream or ranch.

Taco Salad
Green leaf Lettuce
Black Beans
Homemade salsa
Thousand Island dressing
frozen corn
Taco meat (optional)

Tuesday, March 24, 2009

Tuesday, March 17, 2009

Hawaiian Haystacks

3-4 chicken breasts
2 cans cream of chicken
2 1/2 C milk
1 C sour cream
1/2 tea garlic/seasoning salt
1/2 tea pepper
1 Tbl dried onion
2 bullion cubes
1 red bell pepper - finely chopped
3 celery stalks- finely chopped
5 green onion stalks- finely chopped
1 tomato - diced
1 can pineapple
1 can mandarin oranges
1 C Yoshidas Sauce
1 can crunchy chow mein noodles
2 C shredded cheese
coconut (optional)
slivered almonds (optional)
sticky rice

In a crock pot place frozen chicken, cream of chicken, sour cream, milk and spices together and mix, let cook slowly for several hours until chicken in cooked throughout and sauce is bubbly.Serve over rice and chow mein noodles and top with garnishments of choice and drizzle with yoshidas sauce.

Recipe from Yummy Fun

Sunday, March 8, 2009

Ina's Lemon Bars


For the crust:
1/2 pound unsalted butter, at room temperature
1/2 cup granulated sugar
2 cups flour
1/8 teaspoon kosher salt

For the filling:

6 extra-large eggs at room temperature
3 cups granulated sugar
2 tablespoons grated lemon zest (4 to 6 lemons)
1 cup freshly squeezed lemon juice
1 cup flour
Confectioners' sugar, for dusting

Preheat the oven to 350 degrees F.

For the crust, cream the butter and sugar until light in the bowl of an electric mixer fitted with the paddle attachment. Combine the flour and salt and, with the mixer on low, add to the butter until just mixed. Dump the dough onto a well-floured board and gather into a ball. Flatten the dough with floured hands and press it into a 9 by 13 by 2-inch baking sheet, building up a 1/2-inch edge on all sides. Chill.
Bake the crust for 15 to 20 minutes, until very lightly browned. Let cool on a wire rack. Leave the oven on.

For the filling, whisk together the eggs, sugar, lemon zest, lemon juice, and flour. Pour over the crust and bake for 30 to 35 minutes, until the filling is set. Let cool to room temperature.

Cut into triangles and dust with confectioners' sugar.
Recipe from Barefoot Contessa Parties

Thursday, March 5, 2009

Easy Chinese Stir-Fry

1 tsp. oil
1 lb. pork tenderloin, cut into thin slices
3 carrots, sliced
1/3 cup Balsamic Vinaigrette Dressing
2 Tbsp. hoisin sauce
2 green onions, thinly sliced

HEAT oil in large skillet on medium-high heat. Add meat and carrots; cook and stir 5 min.
STIR in dressing and hoisin sauce; stir-fry 7 min. or until carrots are crisp-tender, stirring frequently.
ADD onions; cook 1 min.
For extra browning of the cooked pork, sprinkle meat strips with 1 tsp. cornstarch before stir-frying.

Serve over hot cooked rice
For a Thai kick - serve with lime and cilantro.

Sunday, March 1, 2009

Ina's Mexican Chicken Soup

split (2 whole) chicken breasts, bone in, skin on
Good olive oil
Kosher salt and freshly ground black pepper
2 cups chopped onions (2 onions)
1 cup chopped celery (2 stalks)
2 cups chopped carrots (4 carrots)
4 large garlic cloves, chopped
2 1/2 quarts chicken stock, preferably homemade
1 (28-ounce) can whole tomatoes in puree, crushed
2 to 4 jalapeno peppers, seeded and minced
1 teaspoon ground cumin
1 teaspoon ground coriander seed
1/4 to 1/2 cup chopped fresh cilantro (optional)

To serve
Sliced avocado
Sour cream
Cheddar cheese
Tortilla chips

Preheat the oven to 350 degrees. Place the chicken breasts skin side up on a sheet pan. Rub with olive oil, sprinkle with salt and pepper and roast for 35 to 40 minutes, until done. When the chicken is cool enough to handle, discard the skin and bones, and shred the meat. Cover and set aside. Meanwhile, heat 3 tablespoons of olive oil in a large pot or Dutch oven. Add the onions, celery, and carrots and cook over medium-low heat for 10 minutes, or until the onions starts to brown. Add the garlic and cook for 30 seconds. Add the chicken stock, tomatoes with their puree, jalapenos, cumin, coriander, 1 tablespoon salt (depending on the saltiness of the chicken stock), 1 teaspoon pepper, and the cilantro, if using. Bring the soup to a boil, then lower the heat and simmer for 25 minutes. Add the shredded chicken and season to taste. Serve the soup hot topped with sliced avocado, a dollop of sour cream, grated cheddar cheese, and broken tortilla chips.

Recipe from Barefoot Contessa at Home

Shane's Saturday Morning Pancakes

1 egg
1 cup all-purpose flour
3/4 cup milk
1 tablespoon lemon juice
1 tablespoon
2 tablespoons
vegetable oil
1 tablespoon
baking powder
1/2 teaspoon salt

In a bowl, mix all the ingredients together, breaking up any lumps. Pour batter onto a hot griddle. Flip pancakes when the edges appear cooked and the batter bubbles on top. Serve immediately.
For "Pancake Art" put pancake batter into a new empty ketchup bottle (available for purchase at any grocery store where picnic supplies are sold). Cut the end until you have a wide enough opening for batter to flow easily. "Draw" batter on to hot griddle.

6 (5-inch) pancakes