Monthly Archives: May 2014

Chicken, Cooking Recipes

Baked Buffalo Chicken Wings

Baked Buffalo Chicken Wings
 
Author:
Recipe type: Snacks
Cuisine: American
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Ingredients
  • ½ cup all-purpose flour
  • ¼ teaspoon paprika
  • ¼ teaspoon cayenne pepper
  • ¼ teaspoon salt
  • 10 chicken wings
  • ¼ cup butter
  • ¼ cup hot sauce
  • 1 dash ground black pepper
  • 1 dash garlic powder
Instructions
  1. In medium bowl mix together the flour, paprika, cayenne pepper and salt.
  2. Place mixture and chicken in large zippy bag and shake well. Make sure all chicken is well coated.
  3. Place in baking dish and refrigerate for 60 to 90 minutes.
  4. Preheat oven to 400°F.
  5. Bake chicken for 40 minutes.
  6. Combine the butter, hot sauce, pepper and garlic powder in a small saucepan over low heat. Make sure all ingredients are well blended
  7. Remove chicken from oven and coat with liquid mixture.
  8. Reduce heat in oven to 300°F and bake for another 20 to 30 minutes.

 
Cooking Recipes, Vegetables

Thai Broccoli Chicken Salad

Thai Broccoli Chicken Salad
 
Author:
Recipe type: Salad
Cuisine: Asian
Serves: 4
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Ingredients
  • 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
  • ¼ cup diced green onion
  • 2 cups cooked shredded chicken
  • 1 cup mandarin oranges
  • finely shredded cabbage for serving, optional
Instructions
  1. In large mixing bowl, add the peanut butter, soy sauce, lemon juice and water.
  2. Whisk until all ingredients are smooth. Add a small amount of water if needed
  3. Add to broccoli, sweet peas, onions, mandarin oranges, and chicken and toss.
  4. Serve immediately.

 
Cooking Recipes

Savory Prune Chicken Bake

 

Savory Prune Chicken Bake
 
Author:
Recipe type: Chicken
Cuisine: American
Serves: 4
Prep time:
Cook time:
Total time:
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Ingredients
  • 2 lbs chicken pieces - bone in, skin removed
  • 1 cup good balsamic vinegar
  • ½ cup good olive oil
  • 2 cups water
  • 1 Tbsp mixed dried herbs (suggest rosemary, oregano, thyme, basil, sage, cumin)
  • 1 tsp salt
  • ½ tsp black pepper
  • 1 medium sweet onion, diced
  • 1 garlic clove, grated
  • 8 oz prunes, rough chopped
  • 2 Cups cooked brown rice
Instructions
  1. Preheat oven to 400°F.
  2. Arrange Chicken pieces in 13x9 baking pan.
  3. Whisk together vinegar olive oil, water, dried herbs, salt and pepper.
  4. Stir in the onion, garlic, and prunes, mixing thoroughly.
  5. Pour the liquid mixture over the Chicken, making sure it is coated well.
  6. Bake for 15 minutes covered with aluminum foil.
  7. Reduce heat 325°F and bake for an additional 30 minutes or until chicken is cooked through.
  8. Server over a bed of ½ Cup cooked brown rice.

 
Cooking Recipes

Hummus Chicken Wrap

 

Hummus Chicken Wrap
 
Author:
Recipe type: Chicken
Cuisine: American
Serves: 4
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Ingredients
  • 2 cups cooked chicken meat, shredded with a fork
  • 2 tsp olive oil
  • ½ 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
Instructions
  1. In a large bowl, combine the chicken, olive oil, hummus, celery, onions, cumin, red pepper flakes, salt and pepper to taste.
  2. Evenly divide the mixture on to the tortilla.
  3. Top with greens and fold into wraps.

 
Beef, Pork, Sandwiches, Staff Favorites

Hot Meatball Grinder

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Hot Meatball Grinder
 
Author:
Recipe type: Sandwich
Cuisine: American
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Ingredients
  • 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
  • ½ teaspoon black pepper
  • ½ lb. mozzarella cheese, cut into cubes
  • Olive Oil
  • Marinara
  • 8 grinder rolls
Instructions
  1. In bowl mix beef, sausage, eggs, garlic, salt and pepper.
  2. Make approximately 2" balls.
  3. Press mozzarella cubes in to middle of balls.
  4. Drizzle skillet with olive oil and cook until brown.
  5. Meatballs Cooking Photo
  6. Put marinara sauce in sauce pan and simmer for 25 to 30 minutes or you can bake at 350F for 30 minutes.
  7. hot meatballs done
  8. Serve on grinder rolls.

 
Cooking Recipes, Dip

Feta Bean Dip

Purely Perfect Feta Bean Dip
 
Author:
Recipe type: Dip
Cuisine: American
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Ingredients
  • 1 - 15oz can Navy beans, drained and rinsed well
  • ½ cup plain yogurt
  • ¼ cup sour cream
  • ½ cup crumbled feta cheese
  • 1 Tbsp lemon juice
  • 1 garlic clove, grated
  • ½ tsp salt
  • ½ tsp black pepper
  • dash cumin
  • ¾ cup fresh herbs, your choice mixture of parsley, dill, and chives
Instructions
  1. Blend together all in food processor until smooth
  2. Place in serving bowl, cover and refrigerate for 30 to 60 minutes.
  3. Server with vegetables.

 
Cooking Recipes, Rice, Salad, Vegetarian

Black Eyed Pea And Corn Salad

Black Eyed Pea And Corn Salad
 
Author:
Recipe type: Salad
Cuisine: American
Serves: 4
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Ingredients
  • 2 - 15 oz cans black eyed peas
  • 1 - 15 oz corn
  • 1 Tbsp olive oil
  • 2 Tbsp lemon juice
  • ¼ 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
Instructions
  1. Drain black eyed peas and the corn through a colander; set aside.
  2. In mixing bowl, whisk together the olive oil, lemon juice, fresh parsley, salt and pepper, until completely combined.
  3. Add the brown rice, celery, onion, and bell pepper to the bowl with the dressing.
  4. Toss to mix all ingredients.
  5. Add the black eyed peas and corn.
  6. Toss to mix all ingredients.
  7. Serve chilled.

 
Cooking Recipes, Seafood

Fish Sticks

Fish Sticks
 
Author:
Recipe type: Seafood
Cuisine: American
Serves: 6
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Ingredients
  • **TARTER SAUCE**
  • ½ cup sour cream
  • 1 Tbsp finely chopped pickles or pickle relish
  • **FISH STICKS**
  • 1 lb firm white fish, cut into finger-size strips
  • ½ cup cornmeal
  • ¼ tsp garlic powder
  • dash cayenne
  • ¼ cup flour
  • ¼ tsp black pepper
  • 2 large egg
  • 1 tsp fresh lemon juice
Instructions
  1. **TARTER SAUCE**
  2. Mix together sour cream and pickles.
  3. **FISH STICKS**
  4. Preheat oven to 425°F.
  5. Place cooling rack on baking sheet.
  6. In food processor, blend together, cornmeal, garlic powder and cayenne, until mixture is very fine.
  7. Mix together in a pie pan flour and black pepper.
  8. Whisk together eggs and lemon juice.
  9. Dip each piece in flour mixture, then egg mixture, then cornmeal mixture.
  10. Repeat until all fish has been dipped.
  11. Bake fish for 15 minutes, flip fish ½ through for complete cooking.
  12. Remove from oven and allow to cool slightly before serving.

 
Cooking Recipes, Staff Favorites, Turkey

Turkey Quesadillas

Turkey Quesadillas
 
Author:
Recipe type: Main
Cuisine: Mexican
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Ingredients
  • 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
Instructions
  1. Preheat oven to 350 degrees F (175 degrees C).
  2. Cook ground turkey until completely done.
  3. 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.
  4. 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.
  5. Bake quesadillas in the preheated oven until the cheeses have melted, about 10 minutes.

 

 
Cooking Recipes, Salad, Seafood

White Tuna Artichoke Salad

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White Tuna Artichoke Salad
 
Author:
Serves: 4
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Ingredients
  • 1 - 12 oz can white tuna in water, drained
  • 1 - 6 oz jar artichoke hearts, coarse chopped
  • ½ cup chopped ripe olives
  • ⅓ cup mayonnaise
  • 2 tsp lemon juice
  • ½ tsp dried oregano flakes
  • mixed salad greens for serving
Instructions
  1. In bowl, toss together all the ingredients.
  2. Refrigerate for 30 minutes
  3. Serve over mixed salad greens.