Sunday, June 16, 2013
3 lbs chicken wings
1 tsp seasoned salt
1/4 cup flour
1/4 cup honey
1/4 cup soy sauce (I used reduce sodium soy sauce)
1 tsp garlic powder
Vegetable oil for frying
Combine honey, soy sauce and garlic powder in a sauce pan. Stir and let it boil. Remove from heat and seat aside.
Prepare chicken wings by removing tips and then cutting apart at the joint. Season with season salt.
Roll each piece in flour and deep fry in heated oil until the wings turn brown, around 4 minutes on each side. Drain on a paper towel.
In a large bowl, toss the wings in the honey garlic sauce and serve..
** I baked the wings. Preheat oven to 400*. Spray a cookie sheet, place the chicken on, season with the season salt and spray the tops of the chicken with cooking spray (helps to get the skin crispy). Bake for about 20 minutes or until golden brown..
5 cups sliced fresh or frozen peaches, unpeeled if fresh, thawed and drained if frozen
3 tbsp plus 1/3 cup packed light brown sugar
1 tbsp plus 1 cup all-purpose flour
2 tsp fresh lemon juice
1/4 tsp ground cinnamon
1 tsp baking powder
1/2 tsp salt
5 tbsp cold unsalted butter, cut into small pieces
Preheat oven to 425*.
In a large bowl, toss together the peaches, 3 tbsp brown sugar, 1 tbsp flour, the lemon juice and cinnamon. Spoon the mixture into a 2-quart baking dish and bake for 10 minutes.
Meanwhile, in a medium bowl, whisk together the remaining brown sugar, flour, baking powder, and salt. Cut in the butter with a fork until the mixture resembles coarse meal. Stir in 1/4 cup of boiling water and mix just until the dough comes together.
Spoon dollops of dough over the baked peaches. Return to the oven and bake for about 25 minutes, until bubbly and golden brown. Let it cool slightly and serve.
** We served it with some vanilla ice cream.. Yummm..
Wednesday, June 5, 2013
I found this recipe along with many others on Pinterest.
This was so simple and tasted great.
3 tri colored bell peppers
1 package of chicken, 3-4 breast
I packet fajita season
Corn or flour tortillas
Toppings- sour cream, tomatoes, guacamole, cheese, etc.
Slice the peppers and onions, place in the bottom of a sprayed Crockpot. Place chicken on top. Sprinkle the fajita seasoning on top. Put the lid on. Cook on low for 6 hours. Once done shred the chicken, mix everything together. Serve on tortillas with desired toppings.
I joined a new cooking club - Cookin' With the Deens. The cookbook we are using is From Mama's Table to Mine by Bobby Deen. In case you don't know Bobby is Paula Deen son. He lighting up his mama recipe's.
Our first two recipes are Cajun Sliders and Twice Baked Cheddar Potatoes.
Both recipes were really good, burger was better then the potatoes. I did this recipe with my mom, Michelle. With the potatoes we changed it up some added extra cheese and used cream cheese instead of the greek yogurt, since neither of us like greek yogurt.
We doubled the burger recipe, there was 6 of us eating. We did leave some without the hot sauce for my kids.
6 oz 93% lean ground turkey
6 oz 95% lean ground beef
1 T ketsup
1 tsp Worcestershire sauce
1/2 tsp Cajun seasoning, plus extra for the vegetables
1/4 tsp hot sauce
1/2 red bell peppers, cut lengthwise into 8 strips
4 round onion slices from 1 small onion
1 T, plus 1 tsp fat free mayo, or low-fat (used regular since it's what I had)
2 tsp spice brown mustard
4 small sandwich buns
1. Preheat the broiler. Spray a rimmed baking sheet with cooking spray.
2. In a medium bowl, combine the turkey, beef, ketsup, Worcestershire sauce, Cajun season and the hot sauce. Form the mixture in 4 fat patties (a little wider than the buns).
3. Spray a large nonstick skillet with cooking spray and place over medium heat. Cook the patties, covered, turning once until the internal temperature reaches 165 degrees F on an instant read thermometer, 8 to 10 minutes total.
4. Meanwhile, place the bell pepper strips and onion slices on the prepared baking sheet. Season with a pinch of the extra Cajun seasoning and lightly spray with cooking spray. Broil, without turning, until browned along the edges, 3-5 minutes.
5. In a small bowl, stir together the mayo and mustard and spread on the inside of each bun. Put a patty on the bottom of each bun, top with an onion slice and 2 strips of bell pepper crossed over each other, and cover with the top bun.
Twice Baked Cheddar Potatoes
4 medium russet potatoes
1 cup grated low-fat Cheddar cheese (I used regular)
1/2 cup fat free, or low fat, Greek yogurt (used cream cheese)
1/3 cup skim milk (1%)
3/4 tsp salt
freshly ground black pepper to taste
paprika to taste
3 scallion (white and light green parts only) thinly sliced (skipped)
1. Preheat the oven to 350 degrees.
2. Cut a slit in the top of each potato and lightly spray the skin all with cooking spray. Arrange the potatoes on an ungreased rimmed baking sheet and bake until tender, about 1 hour.
3. Slice off the top third of each potato. Scoop out the insides into a medium bowl and mash with the cheese, yogurt, milk, salt and pepper. Return the potato shells to the baking sheet. Scrape the mixture back into the potato shells. Sprinkle with paprika and bake until golden, 20-30 minutes. Toop with scallions and serve. (I added more cheddar to top).
Wednesday, May 22, 2013
I have made this recipe a few times. Always a hit. Grear for those need dinner fast nights.
1 1/2 lbs flat iron steak
Juice of 1 orange
1 package spring mix salad
1 package raspberry
1 jar mandarin orange's
Salt and pepper to taste
1tbsp olive oil
Heat a skillet to med-hot. Salt and pepper both sides of steak. Cook one side, flip add juice of half the orange. Cook at end add rest of the juice. Let rest for 5 minutes, slice and serve on top of the salad.
For the salad layer the lettuce, raspberry, mandarin orange's. Top with steak. Add the cheese, croutons and dressing to taste.