Pancakes
2 C flour
2 tsp baking powder
1 tsp baking soda
1/2 tsp salt
3 Tbsp sugar
Mix above ingredients with wire wisk
Add-
2 eggs-beaten
3 c buttermilk
4 Tbsp melted butter
Mix until slightly lumpy. Use butter on your griddle.
Syrup
1 c heavy whipping cream
1 stick butter
1 c sugar
cook on low heat, gradually increasing until it comes to a full boil. Reduce heat and add 1 tsp vanilla and 1/2 tsp baking soda. Stir continually until foam goes down. Serve immediately.
Thursday, March 11, 2010
Chicken and Veggie Spaghetti
Serves at least 4
•1 (24 oz.) pkg. American Beauty pasta
•Bar S (16 oz.) bacon
•Fresh boneless skinless chicken breast
•PictSweet (16 oz.) frozen chopped broccoli
•Fresh Crimini Mushrooms (8 oz)
•Fresh bunch of Green Onions
•Fresh French Bread
Just add 1 stick butter, fresh chopped basil and lemon wedges
Boil pasta until al dente; drain. While pasta is cooking, slice up bacon and chicken breast; sauté until done in large, deep skillet over medium-high heat. Microwave broccoli, covered, until completely thawed; drain. Add broccoli, sliced mushrooms and green onion to pan and sauté for 5 minutes, stirring often. Slice stick of butter into pan and continue to stir until melted. Mix in cooked pasta and chopped basil. Serve with lemon wedges and warm French bread.
•1 (24 oz.) pkg. American Beauty pasta
•Bar S (16 oz.) bacon
•Fresh boneless skinless chicken breast
•PictSweet (16 oz.) frozen chopped broccoli
•Fresh Crimini Mushrooms (8 oz)
•Fresh bunch of Green Onions
•Fresh French Bread
Just add 1 stick butter, fresh chopped basil and lemon wedges
Boil pasta until al dente; drain. While pasta is cooking, slice up bacon and chicken breast; sauté until done in large, deep skillet over medium-high heat. Microwave broccoli, covered, until completely thawed; drain. Add broccoli, sliced mushrooms and green onion to pan and sauté for 5 minutes, stirring often. Slice stick of butter into pan and continue to stir until melted. Mix in cooked pasta and chopped basil. Serve with lemon wedges and warm French bread.
Tuesday, February 2, 2010
Sticky Sweet Chicken Finger Salad
Sauce:
3/4 cups brown sugar
1/8 cup water
2 or more T. Frank's Original Hot Sauce (must be Frank's, no two hot sauces are created equally and it's found by the BBQ sauces at most supermarkets. I've never found it by the Tabasco!)
1 T. light corn syrup
Whisk together in small saucepan and boil for about a minute. It should look like a glossy sauce and no longer sugary. I use 2 T. Frank's for my kids and usually add 1 more T. for my husband and I. Sometimes we double the sauce.
Chicken:
I use the kind shown, found at Costco. Tyson has one, but it's pricey! It's important to use breaded chicken, but not the kind that's peppered! I've tried it and it's gross. I've also tried to bread the chicken myself and it doesn't taste right either. Anyway, I bake them on a cookie sheet and cook them a little longer than the pkg. says so that they're just a little crispy, but not overdone. You can fry them in oil, but that's way more work and too many more calories! When they're done, pour the sauce over!
Ranch:
I use the Hidden Valley Ranch Original, but mix it with buttermilk instead of milk and of course mayo! It's the closest thing to restaraunt ranch I can find. If I don't have buttermilk, I use milk and it's great, but it takes 2nd place in my opinion!
Basic Salad:
Lettuce ,tomato, cucumber, green bell pepper, purple or green onions
Assemble:
Put your salad on your plate. Put chicken with sauce on top. Pour on the Ranch and wa-la!
3/4 cups brown sugar
1/8 cup water
2 or more T. Frank's Original Hot Sauce (must be Frank's, no two hot sauces are created equally and it's found by the BBQ sauces at most supermarkets. I've never found it by the Tabasco!)
1 T. light corn syrup
Whisk together in small saucepan and boil for about a minute. It should look like a glossy sauce and no longer sugary. I use 2 T. Frank's for my kids and usually add 1 more T. for my husband and I. Sometimes we double the sauce.
Chicken:
I use the kind shown, found at Costco. Tyson has one, but it's pricey! It's important to use breaded chicken, but not the kind that's peppered! I've tried it and it's gross. I've also tried to bread the chicken myself and it doesn't taste right either. Anyway, I bake them on a cookie sheet and cook them a little longer than the pkg. says so that they're just a little crispy, but not overdone. You can fry them in oil, but that's way more work and too many more calories! When they're done, pour the sauce over!
Ranch:
I use the Hidden Valley Ranch Original, but mix it with buttermilk instead of milk and of course mayo! It's the closest thing to restaraunt ranch I can find. If I don't have buttermilk, I use milk and it's great, but it takes 2nd place in my opinion!
Basic Salad:
Lettuce ,tomato, cucumber, green bell pepper, purple or green onions
Assemble:
Put your salad on your plate. Put chicken with sauce on top. Pour on the Ranch and wa-la!
Black Bean and Corn Quesadillas
1/3 cup frozen corn kernals, thawed (I tripled this)
2 tsp. oil
1/3 cup minced red onion (doubled this)
1 tsp. minced garlic
1/2 tsp. chili powder
1/3 cup black beans (tripled this)
2 tsp. lime juice
salt
2 plain flour tortillas, eight inch
2/3 cup pepper jack, or cheddar, or Monterey jack, or a combination
1 Tbs. minced pickled jalapenos
Heat corn in skillet over medium-high heat, stirring occasionally, until kernels begin to brown and pop, 3-5 minutes;transfer corn to medium bowl. Heat 2 tsp. oil in empty skillet over medium heat until shimmering, add red onion and cook, stirring occasionally, until softened, about 3 minutes. Add garlic and chili powder and cook until fragrant, about 1 minute. Stir in beans and cook until heated through, about 1 minute. Return corn to skillet and toss to combine. Gently press mixture with spatula to lightly crush black beans. Transfer mixture to now-empty bowl, stir in lime juice, and season to taste with salt.
Assemble quesadillas by spreading half the corn and bean mixture, half the cheese, and half the jalapenos over half of tortilla. Fold in half and repeat with second tortilla. And cook it up!
2 tsp. oil
1/3 cup minced red onion (doubled this)
1 tsp. minced garlic
1/2 tsp. chili powder
1/3 cup black beans (tripled this)
2 tsp. lime juice
salt
2 plain flour tortillas, eight inch
2/3 cup pepper jack, or cheddar, or Monterey jack, or a combination
1 Tbs. minced pickled jalapenos
Heat corn in skillet over medium-high heat, stirring occasionally, until kernels begin to brown and pop, 3-5 minutes;transfer corn to medium bowl. Heat 2 tsp. oil in empty skillet over medium heat until shimmering, add red onion and cook, stirring occasionally, until softened, about 3 minutes. Add garlic and chili powder and cook until fragrant, about 1 minute. Stir in beans and cook until heated through, about 1 minute. Return corn to skillet and toss to combine. Gently press mixture with spatula to lightly crush black beans. Transfer mixture to now-empty bowl, stir in lime juice, and season to taste with salt.
Assemble quesadillas by spreading half the corn and bean mixture, half the cheese, and half the jalapenos over half of tortilla. Fold in half and repeat with second tortilla. And cook it up!
Tuesday, January 26, 2010
Chicken Chow Mein
1 cube butter
1 onion- chopped
2-3 c celery- chopped
3/4 c water
1 can cream of celery soup
1-2 c chicken - cooked and cubed
Melt butter in skillet. Saute onion and celery for 2-3 minutes. Add water, cover and steam until tender. Add chicken and soup and heat through. May be thinned with more water or milk to desired consistency. Serve over rice or chow mein noodles. Can also add cashews and water chestnuts for more flavor.
1 onion- chopped
2-3 c celery- chopped
3/4 c water
1 can cream of celery soup
1-2 c chicken - cooked and cubed
Melt butter in skillet. Saute onion and celery for 2-3 minutes. Add water, cover and steam until tender. Add chicken and soup and heat through. May be thinned with more water or milk to desired consistency. Serve over rice or chow mein noodles. Can also add cashews and water chestnuts for more flavor.
GTU's Fried Rice
1-2 chicken breasts cut into pieces
soy sauce
3 scrambled eggs
2 carrots- grated
1/2 onion- chopped
3/4 c frozen peas
1/2 c butter
1-2 garlic cloves
ground ginger to taste
2 c whit rice (not instant)- cooked
Marinate chicken in soy sauce. Cook in large frying pan. Add carrots and onions and saute. Add frozen peas, cover and cook until soft. Add cooked rice and scrambled eggs to mixture. Melt butter, add garlic and ginger. Stir and add to mixture. Add soy sauce to taste.
soy sauce
3 scrambled eggs
2 carrots- grated
1/2 onion- chopped
3/4 c frozen peas
1/2 c butter
1-2 garlic cloves
ground ginger to taste
2 c whit rice (not instant)- cooked
Marinate chicken in soy sauce. Cook in large frying pan. Add carrots and onions and saute. Add frozen peas, cover and cook until soft. Add cooked rice and scrambled eggs to mixture. Melt butter, add garlic and ginger. Stir and add to mixture. Add soy sauce to taste.
BBQ Ham
2 Tbsp butter
1/2 c celery- chopped
1 onion- diced
3/4 c water
1 can tomato soup
1 c ketchup
2 Tbsp vinegar
2 Tbsp lemon juice
2 Tbsp worchestersire sauce
2 Tbsp brown sugar
1 tsp dry mustard
1 tsp salt and pepper
whole ham - sliced
Combine all ingredients except ham in a sauce pan and simmer until warm. Layer sliced ham and sauce in crock pot and cook on low all day. Serve on rolls.
1/2 c celery- chopped
1 onion- diced
3/4 c water
1 can tomato soup
1 c ketchup
2 Tbsp vinegar
2 Tbsp lemon juice
2 Tbsp worchestersire sauce
2 Tbsp brown sugar
1 tsp dry mustard
1 tsp salt and pepper
whole ham - sliced
Combine all ingredients except ham in a sauce pan and simmer until warm. Layer sliced ham and sauce in crock pot and cook on low all day. Serve on rolls.
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