May 31, 2014
Baked Buffalo Chicken Wings
Florence
Course Snacks
Cuisine American
- 1/2 cup all-purpose flour
- 1/4 teaspoon paprika
- 1/4 teaspoon cayenne pepper
- 1/4 teaspoon salt
- 10 chicken wings
- 1/4 cup butter
- 1/4 cup hot sauce
- 1 dash ground black pepper
- 1 dash garlic powder
In medium bowl mix together the flour, paprika, cayenne pepper and salt.
Place mixture and chicken in large zippy bag and shake well. Make sure all chicken is well coated.
Place in baking dish and refrigerate for 60 to 90 minutes.
Preheat oven to 400°F.
Bake chicken for 40 minutes.
Combine the butter, hot sauce, pepper and garlic powder in a small saucepan over low heat. Make sure all ingredients are well blended
Remove chicken from oven and coat with liquid mixture.
Reduce heat in oven to 300°F and bake for another 20 to 30 minutes.
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Thai Broccoli Chicken Salad
Florence
Course Salad
Cuisine Asian
- 2 Tbsp natural peanut butter
- 2 tsp soy sauce
- 1 Tbsp lemon juice
- 2 Tbsp water
- 2 cups fresh broccoli florets cut small
- 1 cup frozen sweet peas thawed
- 1/4 cup diced green onion
- 2 cups cooked shredded chicken
- 1 cup mandarin oranges
- finely shredded cabbage for serving optional
In large mixing bowl, add the peanut butter, soy sauce, lemon juice and water.
Whisk until all ingredients are smooth. Add a small amount of water if needed
Add to broccoli, sweet peas, onions, mandarin oranges, and chicken and toss.
Serve immediately.
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May 30, 2014
Savory Prune Chicken Bake
Florence
Prep Time 15 minutes mins
Cook Time 45 minutes mins
Total Time 1 hour hr
Course Chicken
Cuisine American
- 2 lbs chicken pieces - bone in skin removed
- 1 cup good balsamic vinegar
- 1/2 cup good olive oil
- 2 cups water
- 1 Tbsp mixed dried herbs suggest rosemary, oregano, thyme, basil, sage, cumin
- 1 tsp salt
- 1/2 tsp black pepper
- 1 medium sweet onion diced
- 1 garlic clove grated
- 8 oz prunes rough chopped
- 2 Cups cooked brown rice
Preheat oven to 400°F.
Arrange Chicken pieces in 13x9 baking pan.
Whisk together vinegar olive oil, water, dried herbs, salt and pepper.
Stir in the onion, garlic, and prunes, mixing thoroughly.
Pour the liquid mixture over the Chicken, making sure it is coated well.
Bake for 15 minutes covered with aluminum foil.
Reduce heat 325°F and bake for an additional 30 minutes or until chicken is cooked through.
Server over a bed of 1/2 Cup cooked brown rice.
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Hummus Chicken Wrap
Florence
Course Chicken
Cuisine American
- 2 cups cooked chicken meat shredded with a fork
- 2 tsp olive oil
- 1/2 cup hummus
- 2 ribs celery chopped fine
- 2 green onions chopped fine
- dash cumin
- dash red pepper flakes
- salt and black pepper to taste
- 4 medium size whole grain or other healthy choice tortillas for wraps
- 4 cups dark mixed salad greens
In a large bowl, combine the chicken, olive oil, hummus, celery, onions, cumin, red pepper flakes, salt and pepper to taste.
Evenly divide the mixture on to the tortilla.
Top with greens and fold into wraps.
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May 29, 2014
Hot Meatball Grinder
Florence
Course Sandwich
Cuisine American
- 1 lb. lean ground beef
- 1 lb. mild Italian sausage
- 1 cup breadcrumbs
- 1 Tablespoon Italian seasoning
- 3 eggs
- 3 cloves garlic minced
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 lb. mozzarella cheese cut into cubes
- Olive Oil
- Marinara
- 8 grinder rolls
In bowl mix beef, sausage, eggs, garlic, salt and pepper.
Make approximately 2" balls.
Press mozzarella cubes in to middle of balls.
Drizzle skillet with olive oil and cook until brown.
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Put marinara sauce in sauce pan and simmer for 25 to 30 minutes or you can bake at 350F for 30 minutes.
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Serve on grinder rolls.
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Purely Perfect Feta Bean Dip
Florence
Course Dip
Cuisine American
- 1 - 15 oz can Navy beans drained and rinsed well
- 1/2 cup plain yogurt
- 1/4 cup sour cream
- 1/2 cup crumbled feta cheese
- 1 Tbsp lemon juice
- 1 garlic clove grated
- 1/2 tsp salt
- 1/2 tsp black pepper
- dash cumin
- 3/4 cup fresh herbs your choice mixture of parsley, dill, and chives
Blend together all in food processor until smooth
Place in serving bowl, cover and refrigerate for 30 to 60 minutes.
Server with vegetables.
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May 28, 2014
Black Eyed Pea And Corn Salad
Florence
Course Salad
Cuisine American
- 2 - 15 oz cans black eyed peas
- 1 - 15 oz corn
- 1 Tbsp olive oil
- 2 Tbsp lemon juice
- 1/4 cup chopped fresh parsley
- salt and pepper to taste
- 8 oz cooked brown rice chilled
- 2 stalks celery diced fine
- 2 green onions diced fine
- 1 small red bell pepper diced fine
Drain black eyed peas and the corn through a colander; set aside.
In mixing bowl, whisk together the olive oil, lemon juice, fresh parsley, salt and pepper, until completely combined.
Add the brown rice, celery, onion, and bell pepper to the bowl with the dressing.
Toss to mix all ingredients.
Add the black eyed peas and corn.
Toss to mix all ingredients.
Serve chilled.
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Fish Sticks
Florence
Course Seafood
Cuisine American
- **TARTER SAUCE**
- 1/2 cup sour cream
- 1 Tbsp finely chopped pickles or pickle relish
- **FISH STICKS**
- 1 lb firm white fish cut into finger-size strips
- 1/2 cup cornmeal
- 1/4 tsp garlic powder
- dash cayenne
- 1/4 cup flour
- 1/4 tsp black pepper
- 2 large egg
- 1 tsp fresh lemon juice
**TARTER SAUCE**
Mix together sour cream and pickles.
**FISH STICKS**
Preheat oven to 425°F.
Place cooling rack on baking sheet.
In food processor, blend together, cornmeal, garlic powder and cayenne, until mixture is very fine.
Mix together in a pie pan flour and black pepper.
Whisk together eggs and lemon juice.
Dip each piece in flour mixture, then egg mixture, then cornmeal mixture.
Repeat until all fish has been dipped.
Bake fish for 15 minutes, flip fish 1/2 through for complete cooking.
Remove from oven and allow to cool slightly before serving.
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May 27, 2014
Turkey Quesadillas
Florence
Course Main
Cuisine Mexican
- 1 pound ground turkey
- 1 - 1.27 oz. package Fajita Seasoning
- 1 tablespoon vegetable oil
- 2 green bell peppers chopped
- 2 Red Bell Peppers - chopped
- 1 onion - chopped
- 10 - 10 inch Flour Tortillas
- 1 - 8 oz. package shredded Cheddar cheese
- 1 tablespoon bacon bits
- 1 - 8 oz. package shredded Monterey Jack cheese
Preheat oven to 350 degrees F (175 degrees C).
Cook ground turkey until completely done.
Heat the oil in a large saucepan over medium heat. Stir in the green bell peppers, red bell peppers, and onion. Cook and stir until the vegetables have softened, about 10 minutes.
Layer half of each tortilla with the turkey and vegetable mixture, then sprinkle with the Cheddar cheese, bacon bits, and Monterey Jack. Fold the tortillas in half and Place onto a baking sheet.
Bake quesadillas in the preheated oven until the cheeses have melted, about 10 minutes.
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White Tuna Artichoke Salad
Florence
- 1 - 12 oz can white tuna in water drained
- 1 - 6 oz jar artichoke hearts coarse chopped
- 1/2 cup chopped ripe olives
- 1/3 cup mayonnaise
- 2 tsp lemon juice
- 1/2 tsp dried oregano flakes
- mixed salad greens for serving
In bowl, toss together all the ingredients.
Refrigerate for 30 minutes
Serve over mixed salad greens.
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May 26, 2014
Chicken Strips
Florence
Course Main
Cuisine American
- 1 large egg
- 1 dash of hot sauce
- 1 cup cornmeal
- 1/2 tsp garlic powder
- 1/4 tsp ground black pepper
- 1/4 tsp thyme
- 1 lb chicken breast bones and skin removed, cut into strips
Preheat oven to 350°F.
Place cooling rack on baking dish.
Whisk together eggs and hot sauce and place in pie pan.
Mix together cornmeal, garlic powder, black pepper, and thyme and place in pie pan.
Coat each piece of chicken with egg mixture then cornmeal mixture.
Repeat until all chicken is coated evenly.
Place chicken on rack and back for 25 to 30 minutes or until chicken is slightly browned.
Server with BBQ, Ranch or any of your favorite dipping sauces.
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No Guilt Ranch Style Dip
Florence
- 1/2 cup buttermilk
- 1/3 cup olive oil mayonnaise
- 2 Tbsp minced fresh dill
- 1 Tbsp lemon juice
- 1 tsp Dijon mustard
- 1/2 tsp honey
- 1/2 tsp garlic powder
- 1/8 tsp kosher salt
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