Reviewed

Honey Mustard Chicken

Posted on January 26, 2009. Filed under: Chicken, Family Corner, Main Dish, Reviewed |

1/3 cup Dijon mustard

1/3 cup honey

2 tablespoons chopped dill or 1 tablespoon dried dill

1 teaspoon freshly grated orange peel

1 (2 1/2 pound)chicken…quartered

Preheat oven to 400’…Combine mustard and honey in a small bowl…Stir in dill and orange peel… Line a baking sheet with foil.Place chicken skin-side down on prepared pan.Brush sauce on top the chicken-coat well… Turn chicken over.Gently pull back skin and brush meat with sauce.Gently pull skin back over sauce… Brush skin with remaining sauce.Bake until juices run clear when thickest protion of meat is pierced with a knife.About 30 minutes…

Source:  BuddyBeanieBaby at FamilyCorner

REVIEW:  This was fabulous!  I baked it in a Pyrex dish, 9X13, lightly greased.  Also, I didn’t put any sauce under the skin on the top side.  I wouldn’t have had enough sauce to do that.  It smelled great and tasted really good too.

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Emily’s Famous Sloppy Joes

Posted on January 19, 2009. Filed under: Beef, Reviewed, Sandwiches |

Emily’s Famous Sloppy Joes

1 1/2 pounds ground beef

1 onion, chopped

1 red bell pepper, chopped

1 (6 ounce) can tomato paste

1 cup water

3 cloves garlic, minced

1 tablespoon chili powder

1 teaspoon paprika

1 teaspoon ground cumin

1 teaspoon white vinegar

3 tablespoons brown sugar

2 teaspoon dried oregano

1/2 teaspoon salt

1/2 teaspoon ground pepper

In a large skillet over medium-high heat, saute the ground beef for five minutes. Add the onion and red bell pepper; saute for five more minutes or until onion is tender and beef is browned. Drain. Mix in tomato paste and water, stirring until paste is dissolved. Stir in garlic, chili powder, parika, cumin, vinegar, brown sugar, oregano, salt, and pepper. Continue to heat for five to ten minutes or until mixture is thick. Yield: 8 servings.

SOURCE

Homemade roll recipe

REVIEW:  This made a lot and was very good.  My only complaint:  not “saucy” enough.  I will add a can of tomato sauce (8 oz) to the leftovers next time we eat it.   The spice combination was great–these not-very-sloppy joes had a good flavor.  I used about 1 pound of ground beef, not 1 1/2 as the recipe called for, but I did not reduce any of the other ingredients.  01/21/09

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Chicken Creole

Posted on January 12, 2009. Filed under: Chicken, Quick & Easy, Reviewed |

20-MINUTE CHICKEN CREOLE

This quick Southern dish contains no added fat and very little added salt in its spicy tomato sauce.

as needed nonstick cooking spray
4 medium chicken breast halves, skinned, boned, and cut into 1-inch strips*
1 can (14 oz) tomatoes, cut up**
1 C low-sodium chili sauce
1-1/2 C green peppers, chopped (1 large)
1/2 C celery, chopped
1/4 C onion, chopped
2 cloves minced garlic
1 Tbsp fresh basil or 1 tsp dried
1 Tbsp fresh parsley or 1 tsp dried
1/4 tsp crushed red pepper
1/4 tsp salt
  1. Spray a deep skillet with nonstick spray coating. Preheat pan over high heat.
  2. Cook chicken in hot skillet, stirring, for 3-5 minutes, or until no longer pink. Reduce heat.
  3. Add tomatoes and their juice, low-sodium chili sauce, green pepper, celery, onion, garlic, basil, parsley, crushed red pepper, and salt. Bring to boiling; reduce heat and simmer, covered, for 10 minutes.
  4. Serve over hot cooked rice or whole wheat pasta.
* You can substitute 1 lb boneless, skinless, chicken breast, cut into 1-inch strips.
** To cut back on sodium, try low sodium canned tomatoes.

Yield: 4 servings–Serving Size: 1-1/2 cup

Source

TO sub for 1 cup chili sauce:  1 cup tomato sauce, dash apple cider vinegar, dash EACH sugar, allspice, cayenne.  Double onion called for in recipe.

Review:  this was not all that great.  Don’t bother making it again.

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Mexican Chicken in the Crockpot

Posted on January 6, 2009. Filed under: Chicken, Family Corner, Hispanic, Reviewed, Slow-Cooker |

Mexican chicken in the crockpot

1 small pkg. (12 oz) frozen corn
1 can of black beans drained and rinsed
2 cup Salsa (Pace) divided
4 or 5 boneless, skinless chicken breast
8oz. cream cheese (lite)
1/2 cup chopped onion divided
1 bell pepper seeded and chopped & divided
optional 1 can small olives drained

In the crockpot layer 1/4 c onions beans, corn, 1c. salsa, 1/2 green pepper, (olives) chicken, onions, & peppers and last cup of salsa. Cook on high for 4 hours or until chicken is cooked. Place Cream cheese on top and allow to melt. Remove chicken breast and stir what is in the crock pot, replace chicken. Turn to low and serve anytime you’re ready. May be served with plain rice or noodles.
Source: Vrsherren @ Family Corner

REVIEW:  This looked great until I added the cream cheese.   Our verdict:  a big NO.  We had sandwiches instead.   I might consider something along this line but with cheddar/monterey jack instead of the cream cheese.  But I’m not in a big hurry to revisit this one.   01/24/09

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Cajun Chicken Strips

Posted on September 7, 2008. Filed under: Chicken, Main Dish, Reviewed |

3 tablespoon all-purpose flour
1 TBL poultry seasoning
2 teaspoon garlic salt (I use half garlic powder)—I used garlic powder
1 1/2 teaspoon paprika
1 teaspoon pepper
1/2 teaspoon cayenne pepper

1-1/2 pounds boneless skinless chicken breasts, cut into 1/2-in. strips (can use boneless thighs also)
2 tablespoons butter OR margarine
Italian parsley and chili peppers, optional

In a large resealable plastic bag, combine the first six ingredients. Add chicken, half at a time, and shake to coat. In a large skillet, cook chicken in butter for 8-10 minutes or until the juices run clear. Garnish with parsley and peppers if desired.4-6 servings.

REVIEW: This was very tasty. It was easy to make too!

Source:  Kell at Family Corner

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Easy Chicken Puffs

Posted on September 4, 2008. Filed under: Chicken, Main Dish, Reviewed |

Easy Chicken Puffs

2 cups cooked, diced chicken (I usually grill or cook extra chicken sometime when I’m already making it for a family meal and then make a batch of puffs in the next couple of days.)

8 oz. cream cheese, at room temperature (I use the herb and chive flavored cream cheese, because it is NUMMY in the puffs, but you could use plain as well.)

1 tube of 8 refrigerated bake-and-serve crescent rolls

1/4  cup diced onion

1 Tbsp. olive or vegetable oil

4 Tbsp. seasoned dry bread crumbs

4 tsp. butter

Preparation:

Slowly cook onion in oil on stovetop, allowing it to caramelize slightly.  Stir onion and cream cheese into diced chicken.  Carefully remove roll dough from tube and divide into 4 portions of 2 triangles each.  Pat connecting seams of each pair of rolls together and stretch lightly to form 4 squares of dough.  Place 1/2 cup of chicken mixture in the center of each square, then gently pull corners up around chicken and pinch all seams together so they’re sealed tightly.

Freezing for later use:

Place four little chicken puffs seam-side down on a tray that has been lightly oiled or covered with parchment.  Place tray in freezer and allow puffs to freeze solid, then remove from tray and store in a tightly sealed container or plastic freezer bag.

Baking:

Allow puffs to thaw.  Preheat oven to temperature specified on the roll packaging and bake for 15 minute or until dough is cooked but not yet browned.  Remove from oven and place one teaspoon butter on each puff, then top the butter with a tablespoon of breadcrumbs.  Return puffs to the oven for remainder of cooking time – 5 or 10 minutes.

SOURCE

REVIEW:  I made these for dinner 09/14/2008.  TheDad and I liked them; the kids did not.  (However, Big Brother said that he would like the puffs with a different “sauce” for the chicken.)  The cream cheese was very rich.  Also, the dough is difficult to shape; it’s sort of gooey feeling when you handle it.

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Rolls

Posted on September 3, 2008. Filed under: Bread, Reviewed |

From Kathryn Judson:

Our current favorite roll ‘recipe’ is loosely based on the following recipe from the back of a Western Family Bread Flour bag. I put ‘recipe’ in single quotes, because I tend to get a bit free form when I cook, especially when I bake bread. At any rate, I’ve never made the glaze, I’ve never tried the heart-shape business, I usually make the rolls smaller than they suggest, I sometimes make crescent rolls, but I sometimes make buns along the lines of hamburger buns, to use to for deli sandwiches.

I almost always substitute whole wheat flour for some of the bread flour (sometimes just a quarter cup, but usually more than that), I never measure the flour (I just keep adding until it feels right), and I don’t measure the honey (who likes to scrape away at a measuring scoop or cup that’s got honey stuck to it?) and rarely use a whole quarter cup. I don’t follow the orders or techniques given, and I usually use what is called the sponge method (you make a batter, and let that rise, stir it down, and then add more flour to make a regular dough – from there you follow the directions for the regular dough). I don’t always use 2% milk, either – I’ve used whole and I’ve used skim, and everything in between. (Did I mention that I’m pretty free form when I bake bread?)

But, all in all, otherwise I stick pretty close to this recipe. 😉

Well, OK, I also mix brands a lot. But it’s their recipe, and I’ve gotten good results with their products, so, if they want to specify Western Family, who am I to quibble?

Heart Shaped Honey Rolls

Rolls:

1 cup Western Family 2% milk

1/4 cup Western Family honey

2-1/2 tsp Western Family yeast

1/4 cup Western Family butter, melted

2 egg yolks, beaten

4 cups Western Family bread flour

2 tsp Western Family salt

2 Tbsp Western Family granulated sugar

Glaze:

2 Tbsp Western Family honey

1/2 cup Western Family butter, melted

2/3 cup Western Family powdered sugar

1/2 tsp finely chopped lemon peel

Directions:

Warm milk and honey slightly. Add yeast and let stand until foamy. Blend in melted butter and egg yolks. Transfer mixture to large bowl.

Blend together bread flour, salt and sugar; add to yeast mixture. Mix until mixture forms dough. Knead dough until smooth, about 10 minutes. Place dough in a large, oiled bowl and cover. Place bowl in a warm place until dough doubles in size.

Punch down and form into 12 evenly sized balls. Make a 1/2-3/4″ cut into center of the ball from one side to make the heart shape. Place on a greased cookie sheet. Cover loosely and rise until doubled in size.

Preheat oven to 400 degrees F. Bake rolls until golden brown, about 15-20 minutes. While rolls are baking prepare glaze. Combine honey, melted butter, powdered sugar and lemon peel. When rolls are removed from oven, liberally brush with glaze. Serve warm.

Makes 12.

I usually don’t use a greased cookie sheet, if I have baking parchment paper on hand. It’s a luxury, but it makes for better results, and easier clean-up. I usually bake the rolls spaced out in shiny, rectangular cake pans, instead of on cookie sheets, the theory being that maybe they won’t overbrown as easily that way. (This is just a guess. But it seems to work. For me.) And we don’t necessarily serve them warm; they’re just fine at room temperature. I freeze most of them. They thaw wonderfully in the microwave.

These are tasty enough and moist enough I often eat them plain – no butter or anything. They work great with peanut butter. Or ham. And lots of other stuff.

SOURCE

REVIEW:  These are amazing!  I made them as sandwich rolls and they were very good.  Added 1 tbl vital gluten per cup of flour, and I let them rise a very long time (accidentally!) but they did not deflate.  I wound up with softball-size rolls and the taste & texture was terrific.

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Homemade Boboli

Posted on February 26, 2008. Filed under: Bread, Pizza, Reviewed |

Boboli Type Pizza Crust

1 cup water
3 cups all purpose flour
1 tsp. salt
2 Tbs. olive oil
1 Tbs. sugar
2 tsp. active dry yeast
1 tsp. minced garlic
2 tsp. Parmesan cheese
1/2 tsp.
Italian seasoning
Parmesan cheese to sprinkle

Add all ingredients (except) second parmesan cheese to breadmaker in order listed by your manufacturer. It is a good idea to put the garlic down inside the flour so it does not slow the yeast. Set breadmaker on dough setting.

When complete, form two crusts on pizza pans, sprinkle with parmesan cheese, cover and let rise again.

Preheat oven to 450°F and bake 5 to 10 minutes until light brown. Cool.

Wrap tightly in foil and freeze until you get the pizza urge. Great to have around for easy last minute dinners.

SOURCE: Family Corner (ajrsmom)

REVIEW: This has become a staple in our house. These pizza crusts are great! You can use them right away or freeze for another day.

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Too Easy Tortellini Soup

Posted on January 1, 2008. Filed under: Main Dish, Meatless, Reviewed, Soups |

source: Kell from Family Corner

4 c chicken broth
1 9 oz. pkg. refrigerated cheese tortellini (frozen work too, simply adjust your cooking time)
1 15 oz can drained white beans (Great Northern or canellini, etc.)
1 14.5 oz can Italian diced tomatoes, undrained
1 1/2 tsp dried basil or 1/4 c. ribboned fresh
1 Tb. balsamic vinegar
Shredded parm and coarsely ground black pepper.

Bring broth to a boil, add tortellini, reduce heat, and simmer 4 – 6 minutes uncovered. Stir in beans, tomatoes and basil. Simmer until pasta is tender. Stir in vinegar. Serve with parm and pepper if desired, along with crusty fresh bread. Serves about 6.

REVIEW:  This was a good idea but turned out to be WAY too salty.  I never even got to adding the parmesan because it was so salty already!  I’m not sure if it was the brand of tortellini I used that caused the problem.  Also, the tortellini soaked up most of the liquid in the soup.  Maybe I should have added extra water to compensate.

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Turkey Empanadas from Frugal Hacks

Posted on November 23, 2007. Filed under: Hispanic, Leftovers, Lunch, Main Dish, Reviewed, Sandwiches |

Because of the amount of cheese in these, they aren’t exactly frugal, but they are delicious and they will use up a lot of turkey at once.

Filling:
Equal amounts of chopped up cooked chicken or turkey and grated cheddar or jack cheese (or combination)
2 or 3 cans of diced green chiles, or to taste.

Pastry pocket:
Combine:
5 cups flour
1 1/4 cups cornmeal
2 1/2 teaspoons of salt

Cut in 1 1/3 cups plus 3 tablespoons of shortening.

Sprinkle with 3/4 cup of water.

Stir this with a fork until a dough forms. Roll the dough out; cut in large circles (I use a dessert plate as a template and trace it with a knife). Spoon some filling on one side of the circle, fold over the other half and seal all around the edge with a fork edge. You may want to moisten the edges. Put them on a pan, brush with milk, sprinkle with cornmeal for added crunch.

Bake at 400 degrees for 25 minutes, or unti golden brown.

I believe this makes enough to feed four people, depending on appetites. I generally triple it.

REVIEW:  This was not so great.  I used frozen empanada discos (Goya) and baked as directed here.  They were definitely overcooked.  This recipe was work-intensive for a so-so result.  Next time I’ll just buy frozen prepared empanadas.


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