June 15, 2014
Lamb Kabobs
Florence
Course Main
Cuisine Mexican
- 2 pounds boneless lamb
- 1 cup yogurt
- 1/4 cup lemon juice
- salt to taste
- **FOR PASTE**
- 1 cup coriander leaves
- 1 cup mint leaves
- 3 green chiles
- 1 " ginger piece
- 10 garlic flakes
- 12 grams raw papaya
Combine all ingredients for paste and mix well.
Add Lamb, yogurt, lemon juice and salt and mix well, making sure the lamb is well coated.
Marinate for 5 hours
Skewer these pieces through a kabob rod and grill over fire, until they are evenly reddish brown.
Serve with onion pieces and lemon wedges.
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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
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 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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May 23, 2014
Sweet Chili Glazed Pork Tenderloin Medallions
Florence
Course Pork
Cuisine American
- 1 tsp chili powder
- 1/2 tsp kosher salt
- 1/8 tsp black pepper
- 1 lb lean pork tenderloin cut into thin circles
- 2 tsp cooking oil
- 1/4 cup natural apple cider
- 1 Tbsp real maple syrup
- 1 tsp apple cider vinegar
Mix chili powder, salt and pepper, and sprinkle over pork.
Add oil to a frying pan and heat over medium-high heat until oil is sizzling.
Add the pork and cook until slightly browned.
Remove Pork.
Add the apple cider, maple syrup, and apple cider vinegar to frying pan and stir to combine and reduce heat to medium-low.
Add Pork back to frying pan and coat with sauce.
Cooking, stirring occasionally, until the sauce thickens into a glaze.
Server immediately.
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May 21, 2014
Chili Chicken
Florence
Course Chicken
Cuisine American
- 2 tablespoons honey
- 5 tablespoons sweet chili sauce
- 3 tablespoons soy sauce
- 12 chicken drumsticks skin removed
In large bowl combine honey, sweet chili sauce and soy sauce.
Set aside a small dish of the marinade for basting.
Place chicken drumsticks into the bowl and cover with marinade.
Cover Chicken and refrigerate at least 1 hour.
Preheat an outdoor grill for medium-high heat.
Lightly oil the grill grate.
Cook for 10 minutes per side, or until juices run clear.
Baste frequently with the reserved sauce during the last 5 minutes.
SECOND METHOD: Preheat to 350F and bake for 45 to 60 minutes.
I put all the sauce over them at the beginning and the bake.
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Chicken Artichoke Salad
Florence
Course Salad
Cuisine American
- 2 tsp lemon
- 1/2 tsp coarse brown or Dijon mustard
- 1/2 tsp finely chopped dill
- 1 1/2 Tbsp olive oil
- salt and pepper
- 3 cups mixed greens
- 3/4 cup chopped artichoke hearts jarred
- 1 cup chopped cooked chicken
- 1 cucumber diced
- 1 carrot diced
- 1 green onion chopped
- 1 Roma tomato diced
Whisk together lemon, mustard, dill and olive oil, salt and pepper to taste, until frothy.
Add the remaining ingredients to the bowl and toss gently to combine.
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May 15, 2014
Omelette with Cheese Sauce
Florence
Course Breakfast
Cuisine American
- 6 Strips of Bacon
- 1 Medium Onion
- 1/2 Sweet Bell Pepper - red for color
- 3 Pieces of Deli Ham - Diced
- 6 Eggs
- 1/4 Milk
- Salt & Pepper to Taste
- Cheese Sauce
Cook bacon and pat grease of it. Wrap in aluminum foil to keep warm.
Saute on medium heat the Onions, Peppers, and a pinch of salt in the bacon grease. When vegetables are almost cooked, put in the ham to warm it. After they have cooked and are tender, remove from pan and pat dry to remove the excess grease.
Whisk 6 eggs together with milk, salt and pepper.
Coat the pan with bacon grease and put eggs in the pan and cook omelette over medium heat. Turn over once when 1/2 way done.
Remove from pan and place onions, ham and pepper mixture in the middle.
Cover with cheese sauce and server with 3 strips of bacon.
Enjoy !
link
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May 11, 2014
Pork Sausage Gravy
Florence
Course Breakfast
Cuisine American
- 1 lb. Pork Sausage
- 1/3 Cup Corn Starch
- 3 Cups Milk
- 1/2 tsp. Salt
- 1/4 tsp. Pepper
Cook Sausage in frying pan. Do NOT drain grease.
Add Corn Starch to grease and stir well.
Add Milk, Salt and Pepper.
Simmer over medium head, until desired thickness is desired.
Serve over biscuits.
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May 7, 2014
This goes very good with the Tuscan Fried Potatoes.
Tuscan Pork Chops
Florence
Prep Time 5 minutes mins
Cook Time 15 minutes mins
Total Time 20 minutes mins
Course Main
Cuisine American
- 1/4 Cup Beaufort Tuscan Herb Olive Oil
- Salt & Pepper to Taste
- 6 Center Cut Pork Chops
Place Olive Oil in frying pan.
Heat EVOO over medium heat.
Place pork in pan and salt and pepper to your liking..
Cook Pork chops for 5 to 7 minutes on each side until golden brown.
Check pork chop to make sure that they are completely done and no pink is left.
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April 11, 2014
Chicken Dijon
Florence
Course Main
Cuisine Tex-Mex
- 6 boneless-skinless chicken breasts
- 1/3 cup yogurt
- 1/4 cup Dijon mustard
- 1/2 cup fine bread crumbs
- 1 teaspoon dried thyme
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
Preheat oven to 350°F
In bowl mix together yogurt and mustard.
Sprinkle chicken lightly with mustard mixture in a small bowl.
Spread mixture on both sides of chicken.
Place in baking pan.
Combine bread crumbs, thyme, salt and pepper and sprinkle over chicken.
Bake for 30 to 35 minutes until golden-brown and no longer pink in the center
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