Cooking spray
2/3 c dry unseasoned bread crumbs
1 t garlic powder
1 t onion powder
1 t dried oregano
1 t dried thyme
1/2 t paprika
1/2 t salt
1/2 t freshly ground black pepper
1 1/4 lb boneless, skinless chicken breasts cut into thin strips
2 ripe avocados, pitted and peeled
2 T low-fat sour cream
2 T minced pickled jalapenos
1 T fresh lime juice
1 T fresh chopped cilantro
1/2 t hot sauce, or more to taste (I like less, but I'm a wuss)
Preheat the oven to 400. Coat a large baking sheet with cooking spray.
In a shallow dish, combine the bread crumbs, garlic powder, onion powder, oregano, thyme, paprika, salt and pepper. Add the chicken strips and turn to coat evenly, tapping off any excess. Transfer to the prepared baking sheet and spray the top of them with cooking spray. Bake until golden brown and cooked through, about 20 minutes.
Meanwhile, using the back of a spoon, mash the avocados and sour cream together in a medium bowl. Fold in the jalapenos, lime juice, cilantro, and hot sauce, then season to taste with salt and pepper. Serve the chicken fingers with the avocado sauce on the side for dipping.
Monday, December 7, 2009
Potato Soup
1 small onion, diced
1 clove garlic, minced
3 T flour
1 t salt
1 t dried basil
1/2 t pepper
3 c chicken broth
2 large potatoes, peeled & cubed
1 c half & half
1/4 t hot sauce
shredded cheese
ham
Cook onions and garlic in 1 T oil until tender. Add flour, salt, basil, and pepper. Gradually add broth. Stir. Add potatoes, cook until tender. Add half & half, hot sauce. Heat thoroughly, but do not boil. Garnish with ham & cheese
1 clove garlic, minced
3 T flour
1 t salt
1 t dried basil
1/2 t pepper
3 c chicken broth
2 large potatoes, peeled & cubed
1 c half & half
1/4 t hot sauce
shredded cheese
ham
Cook onions and garlic in 1 T oil until tender. Add flour, salt, basil, and pepper. Gradually add broth. Stir. Add potatoes, cook until tender. Add half & half, hot sauce. Heat thoroughly, but do not boil. Garnish with ham & cheese
Lemon Bread
6 T butter or margarine
2 eggs
1 cup sugar
1 1/2 c flour
1 t salt
1 1/2 t baking powder
1/2 c milk
1/2 c chopped nuts (optional)
grated rind of 1 lemon
Cream butter and sugar. Add eggs & milk, beat until smooth. Add flour, salt, baking powder, nuts, and lemon rind. Grease one loaf pan.
Bake at 350 for one hour. Let cool for approximately 10 minutes then pour juice of one lemon and 1/3 cup sugar mixed over the top. Carefully remove from bread pan.
2 eggs
1 cup sugar
1 1/2 c flour
1 t salt
1 1/2 t baking powder
1/2 c milk
1/2 c chopped nuts (optional)
grated rind of 1 lemon
Cream butter and sugar. Add eggs & milk, beat until smooth. Add flour, salt, baking powder, nuts, and lemon rind. Grease one loaf pan.
Bake at 350 for one hour. Let cool for approximately 10 minutes then pour juice of one lemon and 1/3 cup sugar mixed over the top. Carefully remove from bread pan.
Monday, June 8, 2009
Orange Chicken
SAUCE
1 1/2 c water
2 T orange juice
1 c packed brown sugar
1/3 c rice vinegar
2 1/2 T soy sauce
1/4 c plus 1 t lemon juice
1/4 t minced garlic
1 rounded tsp chopped green onion
1/4 t crushed red pepper flakes
6 t cornstarch
3 T water
1 t minced water chestnuts
1/2 t minced fresh ginger
Combine all sauce ingredients except cornstarch and water in a small saucepan over high heat. Stir often while bringing mixture to boil. When sauce reaches a boil, remove it from heat and allow to cool uncovered. Slice 2 uncooked chicken breasts into bite size chunks. Remove 1 cup of sauce and pour over the chicken in a large resealable plastic bag. Let it marinate for several hours. Preheat 2" oil in a wok or skillet to 350 degrees. Combine the cornstarch with the water and pour into the remaining sauce. Place saucepan back on medium heat. When sauce begins to bubble and thicken, remove from heat. Beat together 1 cup of ice water and 1 egg. Add 1/4 t of baking soda and 1/4 t of salt. Add 3/4 c of flour and stir with a fork until just blended. Sprinkle another 1/4 c flour on top of the batter and mix with only one or two strokes. Put remaining flour (1/2 c) in a separate bowl. Remove chicken from marinade and discard the marinade. Dip chicken pieces in flour, then in the batter. Cook chicken in the oil. After chicken is cooked, pour sauce over and gently stir.
1 1/2 c water
2 T orange juice
1 c packed brown sugar
1/3 c rice vinegar
2 1/2 T soy sauce
1/4 c plus 1 t lemon juice
1/4 t minced garlic
1 rounded tsp chopped green onion
1/4 t crushed red pepper flakes
6 t cornstarch
3 T water
1 t minced water chestnuts
1/2 t minced fresh ginger
Combine all sauce ingredients except cornstarch and water in a small saucepan over high heat. Stir often while bringing mixture to boil. When sauce reaches a boil, remove it from heat and allow to cool uncovered. Slice 2 uncooked chicken breasts into bite size chunks. Remove 1 cup of sauce and pour over the chicken in a large resealable plastic bag. Let it marinate for several hours. Preheat 2" oil in a wok or skillet to 350 degrees. Combine the cornstarch with the water and pour into the remaining sauce. Place saucepan back on medium heat. When sauce begins to bubble and thicken, remove from heat. Beat together 1 cup of ice water and 1 egg. Add 1/4 t of baking soda and 1/4 t of salt. Add 3/4 c of flour and stir with a fork until just blended. Sprinkle another 1/4 c flour on top of the batter and mix with only one or two strokes. Put remaining flour (1/2 c) in a separate bowl. Remove chicken from marinade and discard the marinade. Dip chicken pieces in flour, then in the batter. Cook chicken in the oil. After chicken is cooked, pour sauce over and gently stir.
Fried Rice
4 cups of cooked rice (day old is the best)
2 T oil
4 eggs, beaten well
2 cups frozen peas and carrots
1 pkg of extra firm tofu, diced into small cubes and drained
2 T soy sauce
1/4 c green onions
Heat a large wok or fry pan. Scramble eggs and remove when fully cooked. Heat oil in pan. Add rice and cook for about 10 minutes. Add frozen vegetables, tofu, and eggs. When vegetables and tofu are heated through, add soy sauce and green onions.
2 T oil
4 eggs, beaten well
2 cups frozen peas and carrots
1 pkg of extra firm tofu, diced into small cubes and drained
2 T soy sauce
1/4 c green onions
Heat a large wok or fry pan. Scramble eggs and remove when fully cooked. Heat oil in pan. Add rice and cook for about 10 minutes. Add frozen vegetables, tofu, and eggs. When vegetables and tofu are heated through, add soy sauce and green onions.
Chocolate Revel Bars
1 c butter
2 c packed brown sugar
2 eggs
2 t vanilla
3 c quick cooking oats
2 1/2 c flour
1 t baking soda
1 1/2 t salt
1 14 oz can sweetened condensed milk
1 12 oz pkg milk chocolate chips
2 T butter
1 c chopped nuts (optional)
2 t vanilla
In a large bowl, cream together butter and brown sugar until fluffy; beat in eggs and 2 t of vanilla. Stir together oats, flour, baking soda and 1 t of salt; stir in creamed mixture until blended. Set aside. In a heavy saucepan stir milk, chocolate chips, 2 T butter and remaining 1/2 t of salt over low heat until smooth. Remove from heat; stir in nuts and vanilla. Put 2/3 of oat mixture into ungreased baking pan. Spread chocolate mixture over layer. Sprinkle with remaining oat mixture. Bake at 350 for 25-30 min. Cool, cut into bars.
2 c packed brown sugar
2 eggs
2 t vanilla
3 c quick cooking oats
2 1/2 c flour
1 t baking soda
1 1/2 t salt
1 14 oz can sweetened condensed milk
1 12 oz pkg milk chocolate chips
2 T butter
1 c chopped nuts (optional)
2 t vanilla
In a large bowl, cream together butter and brown sugar until fluffy; beat in eggs and 2 t of vanilla. Stir together oats, flour, baking soda and 1 t of salt; stir in creamed mixture until blended. Set aside. In a heavy saucepan stir milk, chocolate chips, 2 T butter and remaining 1/2 t of salt over low heat until smooth. Remove from heat; stir in nuts and vanilla. Put 2/3 of oat mixture into ungreased baking pan. Spread chocolate mixture over layer. Sprinkle with remaining oat mixture. Bake at 350 for 25-30 min. Cool, cut into bars.
Garlic Roasted Potatoes
2 lbs red potatoes
1 package Litpon Savory Herb with Garlic Soup Mix
2 T olive oil
Wash potatoes. Cut and dice into small cubes. Combine with the soup mix and olive oil. Bake at 375 for 45-60 minutes, until potatoes begin to turn crispy.
1 package Litpon Savory Herb with Garlic Soup Mix
2 T olive oil
Wash potatoes. Cut and dice into small cubes. Combine with the soup mix and olive oil. Bake at 375 for 45-60 minutes, until potatoes begin to turn crispy.
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