Archive for October, 2007

Favorite Chicken

Posted on October 27, 2007. Filed under: Chicken, Reviewed |

Oven-Fried Chicken

Serves: 4 Servings


  • 1 1/2 c Instant nonfat dry milk powder
  • 1 tb Paprika
  • 2 ts Poultry seasoning
  • 1/4 ts Pepper
  • 4 Boneless skinless chicken breast halves; (1 lb)

Combine the first four ingredients in a large resealable plastic bag. Add
chicken, one piece at a time, and shake to coat. Place in an 8-in, square
baking pan that has been coated with nonstick cooking spray. Bake,
uncovered, at 350F for 30 minutes or until juices run clear. Yield: 4

Nutritional Analysis: One serving equals 240 calories, 204 mg
sodium, 78 mg cholesterol, 15 gm carbohydrate, 36 gm protein, 4 gm fat.
Diabetic Exchanges: 4 very lean meat, 1 starch.

Source: Taste of Home April/May/98

Via Christine at The Simple and the Ordinary

REVIEW:  Pretty good, and very tender.  Next time I think I’ll use garlic and onion to season the chicken.

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Brazilian Rice

Posted on October 25, 2007. Filed under: Reviewed, Side Dish |

1 white onion, very finely diced

2 cloves garlic, very finely diced

1 tbsp vegetable oil*

1 1/2 cups rice

3 cups boiling water

1/2 tsp white pepper

salt, to season

Saute the onion in the oil until just translucent. Add the garlic until fragrant then add the rice. Stir constantly and make sure each grain gets a small coating of oil.

Add the water and cover. Turn the heat all the way down and leave to stand for 15-20 minutes until rice is cooked and all water is absorbed.

Season with a good pinch of salt and white pepper and fluff with a fork. Perfection!

* – Normally for any pilaf I would use butter for the flavour, but this dish doesn’t need it. As I was researching recipes it seems there is a consensus that Brazilians like their rice very white and another type of oil would interfere with this.

Via Ireland!! Source: The Humble Housewife

REVIEW:  This rice was excellent, easy to make and full of flavor.   Everyone liked it.

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Beef Paysanne

Posted on October 12, 2007. Filed under: Beef, Reviewed |

Beef Paysanne
left over beef, cut up
2 medium onions, chopped
2T butter
2T flour
1 1/2 C beef stock (I use 1 1/2 C water with 2 beef boullion cubes)
1/2C red wine
1 tsp minced chives
1 tsp parsley
1 tsp mustard
1/2 tsp salt
1/4 tsp pepper

1T sherry or red wine

Melt butter and add onions, cooking until tender. Add flour and stir. Add claret (wine) and stock and boil for 10 minutes. Add rest of ingredients and mix well. Cook (simmer, not boil) for 20 minutes and serve with noodles or rice.

Source: Sammi1961 at FamilyCorner

Review:  FABULOUS!  This was really easy to make and it is a simple meal with a fancy taste.   I used Koszkiusko mustard.

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Minny’s Monte Cristo Sandwich

Posted on October 7, 2007. Filed under: Breakfast, Brunch, Reviewed, Sandwiches |

2 slices of white bread
1 slice of ham
1 slice of Muenster or Baby Swiss cheese
1 egg
1/4 cup milk
Butter or margarine

Beat eggs & milk together. Dip bread in mixture to coat both sides. In large skillet, melt butter & put in bread in single layers. Cook on medium high heat until both sides are lightly browned. On one slice of bread, add a slice of ham & cheese; cover with the other slice of bread. Cook at low heat until cheese has melted.
These can be made ahead of time, wrapped in foil, then reheated (in the foil) in the oven.

Source: Family Corner

Review:  This was very good.  I cooked one side each of the French toast, then I stacked the ham onto the cheese, then assembled the sandwich with cooked sides in.

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Honey Glazed Chicken Stir Fry

Posted on October 6, 2007. Filed under: Asian, Chicken |

Source:  The Natural Mommy


12 oz skinless, boneless chicken breast halves or thighs
2 Tbs honey
2 Tbs vinegar
2 Tbs orange juice
4 tsp soy sauce
1 1/2 tsp corn starch
2 Tbs cooking oil
4 cups cut-up vegetables, such as broccoli, sweet pepper, onion, and/or mushrooms (Or be like me, and just buy the frozen stir-fry package for $1!)
2 cups hot cooked rice (make it brown rice for an even healthier meal!)

  1. Cook the rice first. If you’re like me and use the old-fashioned brown rice, it takes 50 minutes! Can’t tell you how many times I’ve gotten to the end of my recipe and found I’ve forgotten all about the rice!
  2. Cut chicken into bite-sized strips; set aside. For sauce, in a small cereal bowl, whisk together honey, vinegar, orange juice, soy sauce, and cornstarch; set aside.
  3. Pour oil into a wok or large skillet. (If necessary, add more oil during cooking (I do!)). Heat over medium-high heat. Add vegetables to wok; cook and stir for 3 to 4 minutes or until vegetables are crisp-tender. Remove vegetables from wok. Add chicken; cook and stir for 3 or 4 minutes or until chicken is no longer pink. Push chicken from the center of the wok. Stir sauce; add to center of the wok. Cook and stir until thickened and bubbly.
  4. Return cooked vegetables to wok. Cook and stir about 1 minute more or until heated through. Serve over rice.
  5. Oh, and I keep meaning to try this because I KNOW it will taste AMAZING, but go ahead and take a handful of sliced almonds and toast them – either by heating in a saute pan and stirring every minute or so until your kitchen is filled with a wonderful almond-aroma, or by heating in the microwave for 4-5 minutes, stirring every 30 seconds. Then sprinkle on top of the stir-fry. Let me know how this goes! Every time, I find the bag of almonds as I’m putting everything away after dinner has already been consumed. And I smack myself on the forehead and give an exasperated sigh.
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    My collection of recipes that I haven’t yet tried! I’m buried under paper here….


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