A friend of mine brought this to a pot luck ladies lunch a few years back. I couldn't stop thinking about it, so I begged her for the recipe. I love to eat this in lettuce cups, or with chopped up lettuce in a pita pocket. It feels so light and refreshing.
3 tsp. curry powder
3/4 tsp. ground ginger
1/4 c. soy sauce
1 1/2 c. light mayonnaise
3-4 skin on, bone in, chicken breasts
turmeric to taste
4 c. cooked brown rice
2 c. raisins
4 celery ribs, chopped
2-3 green onions, sliced
2 c. cashews or peanuts
2 green apples, chopped
Preheat oven to 375 degrees. Sprinkle turmeric over skin of chicken breast. Separate skin from meat and rub meat with additional turmeric. Roast chicken on foil lined baking sheet for 35-40 minutes or until no longer pink. Remove from oven, allow to cool, then remove meat from the bone and skin, shred into bite size pieces.
Combine curry powder, ground ginger, soy sauce and mayonnaise.
In a medium bowl stir cooked chicken, brown rice, raisins, celery, green onions, nuts, and green apples. Pour dressing over and stir all together. Refrigerate until chilled, then serve.
Thursday, December 22, 2016
Turkey and Quinoa Meatloaf
Looking for a lighter meatloaf? This is a good recipe to try. We like to eat this when we are on a 'healthier eating' kick.
1/2 c. cooked quinoa
1 tsp. olive oil
1 small onion, chopped
1 large garlic clove, chopped
1 (20 oz.) pkg ground turkey
1 Tbsp. tomato paste
1 Tbsp. hot pepper sauce
2 Tbsp.+ 2 tsp. Worcestershire sauce, divided
1 egg
1 1/2 tsp. salt
1 tsp. ground black pepper
2 Tbsp. brown sugar
1 tsp. water
Preheat oven to 350 degrees. Heat olive oil in skillet over medium high. Stir in the onion, cooked until softened; add the garlic, cook for an additional minute. Remove from heat and allow to cool.
In a bowl, combine the turkey, quinoa, onions, tomato paste, hot sauce, 2 Tbsp. Worcestershire sauce, egg, salt, and pepper; mix until well combined.
Shape into a loaf and place on a foil lined baking sheet. Combine the 2 tsp. Worcestershire sauce, brown sugar and water; rub over the top of the meatloaf.
Bake for about 50 minutes or until no longer pink in the middle (should reach 160-170 degrees in the center). Allow to cool for 10 minutes before slicing and serving.
Baked Chicken Breasts
Growing up my mom always cooked chicken to a crisp. I honestly didn't know that chicken was supposed to be a juicy until I started cooking for myself. Still, boneless, skinless chicken breasts have a tendency to dry out pretty quickly. I have been searching for ways to prevent this from happening. Turns out, brining is key. This recipe turns out moist, well seasoned chicken breasts every time. I bake up a few breasts, and keep it in the fridge for additions to salad, or for a quick bite of protein.
4 boneless, skinless chicken breasts (pounded to an even thickness)
1/4 c. kosher salt
1 quart warm water
1 Tbsp. melted butter or olive oil
1 tsp. kosher salt
1/2 tsp. black pepper
1/2 tsp. garlic powder
1/2 tsp. paprika
Pour warm water and salt into a quart size resealable plastic bag. Place chicken into bag, place in to refrigerator, allow to brine for 15 minutes or up to six hours (the longer it brines, the saltier your chicken will be, so keep that in mind).
Preheat oven to 450 degrees. Remove chicken from brine and pat dry. Place chicken in a single layer in a large baking dish. Brush both sides with melted butter or olive oil.
In a separate bowl, combine the 1/2 tsp. salt, pepper, garlic powder, and paprika. Rub the mixture evenly over both sides of the chicken.
Bake for 15-18 minutes, or until no longer pink in the center (should be 170 degrees in the thickest part of the chicken).
Once the chicken is cooked through, remove from the oven, cover loosely with foil and allow to rest for 5-10 minutes (resting is also essential to keeping the chicken moist).
4 boneless, skinless chicken breasts (pounded to an even thickness)
1/4 c. kosher salt
1 quart warm water
1 Tbsp. melted butter or olive oil
1 tsp. kosher salt
1/2 tsp. black pepper
1/2 tsp. garlic powder
1/2 tsp. paprika
Pour warm water and salt into a quart size resealable plastic bag. Place chicken into bag, place in to refrigerator, allow to brine for 15 minutes or up to six hours (the longer it brines, the saltier your chicken will be, so keep that in mind).
Preheat oven to 450 degrees. Remove chicken from brine and pat dry. Place chicken in a single layer in a large baking dish. Brush both sides with melted butter or olive oil.
In a separate bowl, combine the 1/2 tsp. salt, pepper, garlic powder, and paprika. Rub the mixture evenly over both sides of the chicken.
Bake for 15-18 minutes, or until no longer pink in the center (should be 170 degrees in the thickest part of the chicken).
Once the chicken is cooked through, remove from the oven, cover loosely with foil and allow to rest for 5-10 minutes (resting is also essential to keeping the chicken moist).
White Chicken Chili - Crockpot
It has been really rainy here the last few weeks and what goes better with rainy weather than a nice warm bowl of chili. I am not at a bean eater, in fact I avoid them when possible. My dear husband, however loves beans, and since our marriage has begged me to make foods with beans in them. I have found that in my levels of hatred for beans, white beans rank pretty high on the palatable scale. This recipe allows my husband to eat beans, and is mostly acceptable to me, I have been caught picking the beans out of my bowl, though (don't tell Adam).
3-4 boneless, skinless chicken breasts, uncooked
1 1/2 tsp. chili powder
1 tsp. ground cumin
1/2 tsp. onion powder
1/2 tsp. garlic powder
dash cayenne
1 (14.5 oz.) can chicken broth
1 (4.5 oz.) can chopped green chilies (undrained)
1 (15 oz.) can corn, drained
2 (15.5 oz.) can white beans, drained and rinsed well
3 Tbsp. butter
3 Tbsp. flour
1 c. milk
1 tsp. chicken base
1/4 tsp. pepper
1/2 tsp. seasoned salt
1/2 c. sour cream
Place chicken breasts in crockpot, sprinkle chili powder, cumin, onion powder, garlic powder, and cayenne over the chicken. Pour chicken broth, green chilies, corn and beans over chicken. Cook on low for 6-8 hours.
An hour before serving: Remove chicken from crockpot and shred using two forks to pull the meat apart, set aside. Melt butter over medium-high heat in a small saucepan. When butter is melted, whisk in the flour, cook until flour is browned. Gradually whisk in milk and chicken base. Allow sauce to simmer for a few minutes, whisking frequently; add salt and pepper. Pour sauce into crockpot, stir to combine. Stir in the sour cream, add chicken back to pot.
Continue to cook on low for an additional hour.
3-4 boneless, skinless chicken breasts, uncooked
1 1/2 tsp. chili powder
1 tsp. ground cumin
1/2 tsp. onion powder
1/2 tsp. garlic powder
dash cayenne
1 (14.5 oz.) can chicken broth
1 (4.5 oz.) can chopped green chilies (undrained)
1 (15 oz.) can corn, drained
2 (15.5 oz.) can white beans, drained and rinsed well
3 Tbsp. butter
3 Tbsp. flour
1 c. milk
1 tsp. chicken base
1/4 tsp. pepper
1/2 tsp. seasoned salt
1/2 c. sour cream
Place chicken breasts in crockpot, sprinkle chili powder, cumin, onion powder, garlic powder, and cayenne over the chicken. Pour chicken broth, green chilies, corn and beans over chicken. Cook on low for 6-8 hours.
An hour before serving: Remove chicken from crockpot and shred using two forks to pull the meat apart, set aside. Melt butter over medium-high heat in a small saucepan. When butter is melted, whisk in the flour, cook until flour is browned. Gradually whisk in milk and chicken base. Allow sauce to simmer for a few minutes, whisking frequently; add salt and pepper. Pour sauce into crockpot, stir to combine. Stir in the sour cream, add chicken back to pot.
Continue to cook on low for an additional hour.
Banana Pudding
Once a month my girl friends and I get together for a dinner group. This dessert was served at a Southern themed dinner. It was by far my favorite dessert served at a dinner group, and I'm not a huge banana fan. Something about the texture, the sweetness, just hit the spot. I am not sure where they got the recipe, but I knew I had to post it here so I don't lose it!
1 (14 oz,) can sweetened condensed milk
1 1/2 c. ice cold water
1 (3.4 oz.) box instant banana pudding
3 c. heavy cream
1 (12 oz.) box Vanilla wafers
4 c. sliced bananas
In a small bowl, beat together the sweetened condensed milk and water with an electric mixer on medium speed, until well combined (about 1 minute). Add the pudding mix and beat well, about 2 minutes. Cover and refrigerate for 3-4 hours or overnight.
In a large bowl, whip the heavy cream with an electric mixer on medium speed until still peaks form. Gently fold the pudding mixture into the whipped cream until well blended and no streaks of pudding remain.
To assemble dessert: in a 4-5 quart capacity bowl, arrange one third of the vanilla wafers to cover the bottom of the bowl, overlapping if necessary, then one third of the bananas and one third of the pudding. Repeat layering twice more, garnishing with additional wafers of wafer crumbs on the top layer. Cover tightly with plastic wrap and allow to chill in the refrigerator for 4 hours or up to 8 hours before serving.
1 (14 oz,) can sweetened condensed milk
1 1/2 c. ice cold water
1 (3.4 oz.) box instant banana pudding
3 c. heavy cream
1 (12 oz.) box Vanilla wafers
4 c. sliced bananas
In a small bowl, beat together the sweetened condensed milk and water with an electric mixer on medium speed, until well combined (about 1 minute). Add the pudding mix and beat well, about 2 minutes. Cover and refrigerate for 3-4 hours or overnight.
In a large bowl, whip the heavy cream with an electric mixer on medium speed until still peaks form. Gently fold the pudding mixture into the whipped cream until well blended and no streaks of pudding remain.
To assemble dessert: in a 4-5 quart capacity bowl, arrange one third of the vanilla wafers to cover the bottom of the bowl, overlapping if necessary, then one third of the bananas and one third of the pudding. Repeat layering twice more, garnishing with additional wafers of wafer crumbs on the top layer. Cover tightly with plastic wrap and allow to chill in the refrigerator for 4 hours or up to 8 hours before serving.
Saturday, December 20, 2014
Sparkling Punch
As someone who doesn't drink alcohol, I am always on the hunt for non-alcoholic drinks for special occasions. Growing up the standard 'party' drink around my house was lemon-lime flavored soda with lime sherbet floating around in the punch bowl. While that recipe is tasty, it's nice to have other options available. This is a light and refreshing drink; bubbly, not too sweet and a pretty color to boot.
Enjoy!
1 (6 oz) can lemonade concentrate, defrosted (can use pink or yellow depending on what color punch you are aiming for)
1 liter club soda, chilled
2 (750 millimeter) bottles sparkling apple cider, chilled
1 Tbsp. white sugar, optional (I didn't add the extra sugar, taste your punch beforehand to decide if you would like it sweeter)
2 lemons, chilled
3 large oranges, chilled
2 trays ice (I made ice cubes with premade lemonade so it wouldn't dilute the punch. I read online that other people made ice cubes with maraschino cherries for added color. Other people sliced their citrus fruits and froze them instead of adding ice cubes.)
1. Thinly slice the lemons and oranges and place in a large punch bowl. Pour in the thawed lemonade. Gently stir in the club soda and sparkling apple cider. Add sugar to taste. Stir in ice.
Yield: 20 servings
Enjoy!
1 (6 oz) can lemonade concentrate, defrosted (can use pink or yellow depending on what color punch you are aiming for)
1 liter club soda, chilled
2 (750 millimeter) bottles sparkling apple cider, chilled
1 Tbsp. white sugar, optional (I didn't add the extra sugar, taste your punch beforehand to decide if you would like it sweeter)
2 lemons, chilled
3 large oranges, chilled
2 trays ice (I made ice cubes with premade lemonade so it wouldn't dilute the punch. I read online that other people made ice cubes with maraschino cherries for added color. Other people sliced their citrus fruits and froze them instead of adding ice cubes.)
1. Thinly slice the lemons and oranges and place in a large punch bowl. Pour in the thawed lemonade. Gently stir in the club soda and sparkling apple cider. Add sugar to taste. Stir in ice.
Yield: 20 servings
Creamed Corn
I know what you're thinking: Creamed Corn? Really Creamed Corn?! Creamed corn is slimy and sticky, and gross.
Not this creamed corn folks. If your experiences with creamed corn have always been with the stuff in the can, then of course you think that creamed corn is gross. My neighbor sent me this recipe that she swore would change my outlook on creamed corn. She was right. This is sweet, and corny, and creamy, and good. The cayenne pepper adds just a tiny bit of heat, and the use of butter and heavy cream make it rich and delicious.
I made this the first time for our Thanksgiving dinner and everyone liked it. It even reheated well. The next time I made it was for our annual Christmas party. With 26 people eating I had to get as much done early in the day as possible. I made the creamed corn in the early afternoon, put it in a slow cooker on the 'warm' setting and it stayed the right consistency for the party.
Enjoy!
2 (20 oz) pkg. frozen kernel corn (I use white corn, but yellow is fine)
8 oz. (1/2 pint) heavy cream (whipping cream)
8 oz. (1/2 pint) milk - I've used fat free and half-and-half on separate occasions, obviously, the half-and-half made the corn much creamier but the fat free milk was also very good, so feel free to use whatever percentage of fat milk you have on hand.
1 tsp. salt
pinch of white pepper or cayenne according to taste
2 Tbsp. melted butter
2 Tbsp. flour
1. Combine all ingredients except the last two in a medium pot and bring to a boil. Simmer 5 minutes (if corn is frozen hard it will take longer). In a separate small bowl, blend the butter and flour; stir into the simmering corn, mix well until corn is thickened to your liking. Remove from heat.
Yield: 8 servings.
Not this creamed corn folks. If your experiences with creamed corn have always been with the stuff in the can, then of course you think that creamed corn is gross. My neighbor sent me this recipe that she swore would change my outlook on creamed corn. She was right. This is sweet, and corny, and creamy, and good. The cayenne pepper adds just a tiny bit of heat, and the use of butter and heavy cream make it rich and delicious.
I made this the first time for our Thanksgiving dinner and everyone liked it. It even reheated well. The next time I made it was for our annual Christmas party. With 26 people eating I had to get as much done early in the day as possible. I made the creamed corn in the early afternoon, put it in a slow cooker on the 'warm' setting and it stayed the right consistency for the party.
Enjoy!
2 (20 oz) pkg. frozen kernel corn (I use white corn, but yellow is fine)
8 oz. (1/2 pint) heavy cream (whipping cream)
8 oz. (1/2 pint) milk - I've used fat free and half-and-half on separate occasions, obviously, the half-and-half made the corn much creamier but the fat free milk was also very good, so feel free to use whatever percentage of fat milk you have on hand.
1 tsp. salt
pinch of white pepper or cayenne according to taste
2 Tbsp. melted butter
2 Tbsp. flour
1. Combine all ingredients except the last two in a medium pot and bring to a boil. Simmer 5 minutes (if corn is frozen hard it will take longer). In a separate small bowl, blend the butter and flour; stir into the simmering corn, mix well until corn is thickened to your liking. Remove from heat.
Yield: 8 servings.
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