From Kraft Recipes
Here's the starter to several recipes:
**Easy Chicken Breasts**
1/2 cup Barbecue Sauce, divided
8 small Boneless skinless chicken breast halves (2 lb.)
Directions:
Pour 1/4 cup barbecue sauce over chicken in shallow dish; turn chicken over to coat both sides of each breast. Refrigerate 1 hour to marinate.
Heat grill to medium heat. Remove chicken from marinade; discard marinade.
Grill chicken 5 to 7 min. on each side or until done (165ºF), brushing occasionally with remaining barbecue sauce the last few minutes.
Kraft Tips:
Planned Leftovers
Cool 4 chicken breasts; place in airtight container. Refrigerate overnight for tomorrow's dinner.
Make Ahead
Chicken can be marinated up to 24 hours before grilling as directed.
How to Prevent Food From Sticking to the Grill
To prevent food from sticking to the grill, lightly brush the grill grate with vegetable oil before preheating the grill. Or, spray the cold grill grate with cooking spray.
_______________________________________
Variations
**BBQ Chicken Melt**
1 Baguette (12 oz.), cut lengthwise in half, then crosswise into quarters
1/4 cup mayo (it calls for miracle whip, but I like Mayo better)
1/4 cup Barbecue Sauce
4 cooked Easy Grilled Chicken Breasts, sliced
1/2 cup thinly sliced red onions
4 Pepper Jack Cheese Slices, cut diagonally in half
Directions:
Heat broiler.
Place bread, cut-sides up, in single layer on baking sheet.
Top with remaining ingredients.
Broil 2 to 3 min. or until cheese is melted.
**Grilled Chicken Salad**
2 cups shredded iceberg lettuce
8 Tostada shells
1 cup Frozen corn, thawed, drained
4 cooked Easy Grilled Chicken Breasts, shredded
1 Avocado, sliced
3 Tbsp. Ranch Dressing
2 Tbsp. BBQ Sauce
1/2 C Mexican Style Finely Shredded Taco Cheese
Directions:
Place lettuce on 4 plates; top with next 4 ingredients.
Mix dressing and barbecue sauce; drizzle over salads.
Top with cheese.
**Grilled Chicken & Summer vegetable skillet**
1 Tbsp. Oil
1 Red pepper, coarsely chopped
1 Yellow pepper, coarsely chopped
2 cloves Garlic, minced
1-1/2 cups Instant white rice, uncooked
1-1/4 cups Water
1/4 cup Barbecue Sauce
4 cooked Easy Grilled Chicken Breasts, chopped
1 Tomato, chopped
1 cup Finely Shredded Italian* Five Cheese Blend
2 Green onions, sliced
Directions:
Heat oil in large skillet on medium-high heat. Add peppers; cook 7 min., stirring occasionally. Stir in garlic; cook 1 min.
Add rice, water and barbecue sauce; stir. Bring to boil, stirring occasionally. Top with chicken, tomatoes and cheese; cover. Simmer on medium-low heat 10 min. or until rice is tender and cheese is melted.
Top with onions.
Thursday, July 29, 2010
Wednesday, July 28, 2010
Guacamole
from SimplyRecipes
Serves 2-4
Tip: Check for ripeness by gently pressing the outside of the avocado. If there is no give, the avocado is not ripe yet and will not taste good. If there is a little give, the avocado is ripe. If there is a lot of give, the avocado may be past ripe and not good. In this case, taste test first before using.
Ingredients:
* 2 ripe avocados
* about 1/8 of a red onion, diced finely (or a little bit of dried, diced onion)
* 1-2 serrano chiles, stems and seeds removed, minced
* 1/2 tablespoon cilantro leaves, finely chopped (to taste)
* 1 tablespoon of fresh lime or lemon juice
* 1/2 teaspoon coarse salt
* A dash of freshly grated black pepper
* 1/2 ripe tomato, seeds and pulp removed, chopped
Garnish with red radishes or jicama if desired. Serve with tortilla chips.
Directions:
1. Cut avocados in half. Remove seed. Scoop out avacado from the peel, put in a mixing bowl. (See How to Cut and Peel an Avocado.)
2. Using a fork, mash the avocado. Add the chopped onion, cilantro, lime or lemon, salt and pepper and mash some more. Chili peppers vary individually in their hotness. So, start with a half of one chili pepper and add to the guacamole to your desired degree of hotness. Be careful handling the peppers; wash your hands thoroughly after handling and do not touch your eyes or the area near your eyes with your hands for several hours.
Keep the tomatoes separate until ready to serve.
Remember that much of this is done to taste because of the variability in the fresh ingredients. Start with this recipe and adjust to your taste.
3. Cover with plastic wrap directly on the surface of the guacamole to prevent oxidation from the air reaching it. Refrigerate until ready.
4. Just before serving, add the chopped tomato to the guacamole and mix.
Serves 2-4
Tip: Check for ripeness by gently pressing the outside of the avocado. If there is no give, the avocado is not ripe yet and will not taste good. If there is a little give, the avocado is ripe. If there is a lot of give, the avocado may be past ripe and not good. In this case, taste test first before using.
Ingredients:
* 2 ripe avocados
* about 1/8 of a red onion, diced finely (or a little bit of dried, diced onion)
* 1-2 serrano chiles, stems and seeds removed, minced
* 1/2 tablespoon cilantro leaves, finely chopped (to taste)
* 1 tablespoon of fresh lime or lemon juice
* 1/2 teaspoon coarse salt
* A dash of freshly grated black pepper
* 1/2 ripe tomato, seeds and pulp removed, chopped
Garnish with red radishes or jicama if desired. Serve with tortilla chips.
Directions:
1. Cut avocados in half. Remove seed. Scoop out avacado from the peel, put in a mixing bowl. (See How to Cut and Peel an Avocado.)
2. Using a fork, mash the avocado. Add the chopped onion, cilantro, lime or lemon, salt and pepper and mash some more. Chili peppers vary individually in their hotness. So, start with a half of one chili pepper and add to the guacamole to your desired degree of hotness. Be careful handling the peppers; wash your hands thoroughly after handling and do not touch your eyes or the area near your eyes with your hands for several hours.
Keep the tomatoes separate until ready to serve.
Remember that much of this is done to taste because of the variability in the fresh ingredients. Start with this recipe and adjust to your taste.
3. Cover with plastic wrap directly on the surface of the guacamole to prevent oxidation from the air reaching it. Refrigerate until ready.
4. Just before serving, add the chopped tomato to the guacamole and mix.
Monday, July 26, 2010
Chicken Pillows
from my Sister-in-law, Heidi
I'm not sure what made my kids think of this one [as I hadn't made it for a while], but they requested I make this again...This is for sure one of their favorites!
2 cans crescent rolls
1/2 c sour cream
4 chicken breasts (cooked and cut up)
1/2 soup can of milk
sliced green onion
1- 8oz pkg cream cheese
1 can cream of chicken soup
bread crumbs or cracker crumbs (we like Ritz)
melted butter/ margarine
Roll crescent rolls into squares. Mix cream cheese, chicken and green onion together. Place in center if each roll. Fold roll over and seal the edges. Put melted butter on roll with pastry brush and put crumbs on. Heat at 375F for 15-20 mins on ungreased cookie sheet.
Gravy: mix soup, milk & sour cream. Heat & pour over pillows when ready to eat.
I'm not sure what made my kids think of this one [as I hadn't made it for a while], but they requested I make this again...This is for sure one of their favorites!
2 cans crescent rolls
1/2 c sour cream
4 chicken breasts (cooked and cut up)
1/2 soup can of milk
sliced green onion
1- 8oz pkg cream cheese
1 can cream of chicken soup
bread crumbs or cracker crumbs (we like Ritz)
melted butter/ margarine
Roll crescent rolls into squares. Mix cream cheese, chicken and green onion together. Place in center if each roll. Fold roll over and seal the edges. Put melted butter on roll with pastry brush and put crumbs on. Heat at 375F for 15-20 mins on ungreased cookie sheet.
Gravy: mix soup, milk & sour cream. Heat & pour over pillows when ready to eat.
Monday, July 5, 2010
Black Bean Salsa
From my sister-in-law, Kera
5 medium tomatoes
3 large avocados
1 can black beans
1 can whole kernel corn
3 green onions
1/2 bunch cilantro
1 lime (zest and juice)
Salt and Pepper to taste
2 T chili powder
1 T taco seasoning
1 t garlic
1 t cumin
1/3 c Italian dressing
1 bag of tortilla chips
Chop tomatoes into bite-size chunks.
Drain and rinse beans and corn.
Dice green onion and cilantro
Add everything together in a bowl and combine with seasonings.
This is better if you can mix this all together the day before.
Right before serving peel and cut avocado into bite size chunks.
Serve with tortilla chips or on top tacos or quesadillas.
5 medium tomatoes
3 large avocados
1 can black beans
1 can whole kernel corn
3 green onions
1/2 bunch cilantro
1 lime (zest and juice)
Salt and Pepper to taste
2 T chili powder
1 T taco seasoning
1 t garlic
1 t cumin
1/3 c Italian dressing
1 bag of tortilla chips
Chop tomatoes into bite-size chunks.
Drain and rinse beans and corn.
Dice green onion and cilantro
Add everything together in a bowl and combine with seasonings.
This is better if you can mix this all together the day before.
Right before serving peel and cut avocado into bite size chunks.
Serve with tortilla chips or on top tacos or quesadillas.
Wednesday, June 23, 2010
Homemade Rice Milk
From Recipezaar
I haven't tried this one out yet, but I'm pretty excited to because I've always wanted to learn to make my own rice milk [for food storage purposes] because I don't like dried milk (I'd rather drink this stuff).
Serves 2-4
Ingredients:
4 cups water
1/2 c uncooked rice (white or brown may be used) OR 1 c cooked rice (white or brown may be used)
1 vanilla bean OR 1/2 t vanilla extract
Directions:
1. Cook rice, vanilla bean or extract and water until very soft.
2. Let cool, remove vanilla bean (if using) and put mixture into blender or food processor.
3. Blend until very smooth.
4. Let stand for at least 45 minutes, then strain through cheese cloth.
5. Tada! Rice milk! Enjoy!
I haven't tried this one out yet, but I'm pretty excited to because I've always wanted to learn to make my own rice milk [for food storage purposes] because I don't like dried milk (I'd rather drink this stuff).
Serves 2-4
Ingredients:
4 cups water
1/2 c uncooked rice (white or brown may be used) OR 1 c cooked rice (white or brown may be used)
1 vanilla bean OR 1/2 t vanilla extract
Directions:
1. Cook rice, vanilla bean or extract and water until very soft.
2. Let cool, remove vanilla bean (if using) and put mixture into blender or food processor.
3. Blend until very smooth.
4. Let stand for at least 45 minutes, then strain through cheese cloth.
5. Tada! Rice milk! Enjoy!
Monday, June 21, 2010
Carnitas
From Pioneer Woman's Tasty Kitchen
Ingredients:
3 lbs Boneless Pork Roast
3 c Chicken Stock Or Broth (low Sodium)
2 T Granulated Garlic Powder
2 T Onion Powder
2 T Ground Cumin
1 T Chili Powder
1 T All Spice
1 T Black Pepper
Directions:
Place pork roast in the bottom of the crock pot. Mix all the spices in a bowl to combine. Sprinkle half of the spices over the pork roast and turn the roast and pour remaining spices on top. Next, pour the chicken broth or stock around the outsides of the roast, trying to keep as much of the seasoning on the roasts as possible.
Put the lid on and set for 8 hours (low). Most importantly, don’t touch it throughout the cooking time. When it’s finished cooking, take two forks and shred the meat in the crock pot and let it soak up some of the juice.
At this point, you can either serve it in tortillas with your favorite fixings or you can transfer some to a large pan with a little olive oil and onions and put a little bit of a crisp on the carnitas. It only takes a few minutes tossing it around at medium-high heat. Makes wonderful tacos!
Enjoy!
Ingredients:
3 lbs Boneless Pork Roast
3 c Chicken Stock Or Broth (low Sodium)
2 T Granulated Garlic Powder
2 T Onion Powder
2 T Ground Cumin
1 T Chili Powder
1 T All Spice
1 T Black Pepper
Directions:
Place pork roast in the bottom of the crock pot. Mix all the spices in a bowl to combine. Sprinkle half of the spices over the pork roast and turn the roast and pour remaining spices on top. Next, pour the chicken broth or stock around the outsides of the roast, trying to keep as much of the seasoning on the roasts as possible.
Put the lid on and set for 8 hours (low). Most importantly, don’t touch it throughout the cooking time. When it’s finished cooking, take two forks and shred the meat in the crock pot and let it soak up some of the juice.
At this point, you can either serve it in tortillas with your favorite fixings or you can transfer some to a large pan with a little olive oil and onions and put a little bit of a crisp on the carnitas. It only takes a few minutes tossing it around at medium-high heat. Makes wonderful tacos!
Enjoy!
Thursday, June 3, 2010
Chocolate Cheesecake
From Food Network
You'll need a 9 in springform pan
Base ingredients:
1 1/3 c graham cracker crumbs
1/2 stick butter
1 T cocoa
Filling ingredients:
6 oz bittersweet or semisweet chocolate, chopped small
2 1/2 c cream cheese
3/4 c superfine sugar
1 T custard powder
3 large eggs
3 large egg yolks
2/3 c sour cream
1/2 t cocoa, dissolved in 1 T hot water
Sauce ingredients:
3 oz bittersweet chocolate, finely chopped
1/2 c heavy cream
1 t dark corn syrup
Directions
Preheat the oven to 350 degrees F.
To make the base, process the graham crackers to make rough crumbs and then add the butter and cocoa. Process again until it makes damp, clumping crumbs and then tip them into the pan. Press the crumbs into the bottom of the pan to make an even base and put into the freezer while you make the filling.
Put a kettle on to boil.
Melt the chocolate either in a microwave or double boiler, and set aside to cool slightly.
Beat the cream cheese to soften it, then add the sugar and custard power, beating again to combine. Beat in the whole eggs and then the yolks, and the sour cream. Finally add the cocoa dissolved in hot water and melted chocolate and mix to a smooth batter.
Take the springform tin out of the freezer and line the outside of the tin with a good layer of cling wrap, and then another layer of strong foil over that. This will protect it from the water bath.
Sit the springform tin in a roasting pan and pour in the cheesecake filling. Fill the roasting pan with just boiled water to come about half way up the cake tin and bake in the oven for 45 minutes to 1 hour. The top of the cheesecake should be set, but the underneath should still have a wobble to it.
Peel away the foil and cling film wrapping and sit the cheesecake in its tin on a rack to cool. Put in the refrigerator once it is no longer hot, and leave to set, covered with plastic overnight. Let it lose its chill before unspringing the cheesecake to serve.
To make the chocolate sauce: very gently melt the chopped chocolate, cream and syrup. When the chocolate has nearly melted, take off the heat and whisk it to a smooth sauce. Let it cool a little, and pour it over the chocolate cheesecake on its serving plate.
You'll need a 9 in springform pan
Base ingredients:
1 1/3 c graham cracker crumbs
1/2 stick butter
1 T cocoa
Filling ingredients:
6 oz bittersweet or semisweet chocolate, chopped small
2 1/2 c cream cheese
3/4 c superfine sugar
1 T custard powder
3 large eggs
3 large egg yolks
2/3 c sour cream
1/2 t cocoa, dissolved in 1 T hot water
Sauce ingredients:
3 oz bittersweet chocolate, finely chopped
1/2 c heavy cream
1 t dark corn syrup
Directions
Preheat the oven to 350 degrees F.
To make the base, process the graham crackers to make rough crumbs and then add the butter and cocoa. Process again until it makes damp, clumping crumbs and then tip them into the pan. Press the crumbs into the bottom of the pan to make an even base and put into the freezer while you make the filling.
Put a kettle on to boil.
Melt the chocolate either in a microwave or double boiler, and set aside to cool slightly.
Beat the cream cheese to soften it, then add the sugar and custard power, beating again to combine. Beat in the whole eggs and then the yolks, and the sour cream. Finally add the cocoa dissolved in hot water and melted chocolate and mix to a smooth batter.
Take the springform tin out of the freezer and line the outside of the tin with a good layer of cling wrap, and then another layer of strong foil over that. This will protect it from the water bath.
Sit the springform tin in a roasting pan and pour in the cheesecake filling. Fill the roasting pan with just boiled water to come about half way up the cake tin and bake in the oven for 45 minutes to 1 hour. The top of the cheesecake should be set, but the underneath should still have a wobble to it.
Peel away the foil and cling film wrapping and sit the cheesecake in its tin on a rack to cool. Put in the refrigerator once it is no longer hot, and leave to set, covered with plastic overnight. Let it lose its chill before unspringing the cheesecake to serve.
To make the chocolate sauce: very gently melt the chopped chocolate, cream and syrup. When the chocolate has nearly melted, take off the heat and whisk it to a smooth sauce. Let it cool a little, and pour it over the chocolate cheesecake on its serving plate.
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