This week's Tuesdays with Dorie recipe selection is from Whitney. I found this dessert very easy to put together and it was delicious. My husband couldn't stay out of the pan!
Tuesday, February 24, 2009
TWD: Caramel Crunch Bars
This week's Tuesdays with Dorie recipe selection is from Whitney. I found this dessert very easy to put together and it was delicious. My husband couldn't stay out of the pan!
Monday, February 23, 2009
Gingered Chicken Dinner
Gingered Chicken Dinner
1 1/2 cups orange juice
1/4 cup soy sauce
4 garlic cloves, minced
1 tsp ground ginger
1/2 tsp salt
1/4 tsp pepper
2 boneless skinless chicken breast halves
1 Tbls butter
1 cup uncooked instant rice
1 cup frozen broccoli florets, thawed
In a bowl combine the first six ingredients. Pour half into a large resealable plastic bag; add the chicken. Seal bag and turn to coat; refrigerate overnight. Cover and refrigerate remaining marinade. Drain and discard marinade. In a small skillet over medium heat, brown chicken in butter for 2-3 minutes on each side. In a greased 8-inch square baking dish, combine rice with reserved marinade; top with chicken. Cover and bake at 350 degrees for 15 minutes. Top with broccoli; cover and bake 10-15 minutes longer or until chicken juices run clear. Serves 2.
1 1/2 cups orange juice
1/4 cup soy sauce
4 garlic cloves, minced
1 tsp ground ginger
1/2 tsp salt
1/4 tsp pepper
2 boneless skinless chicken breast halves
1 Tbls butter
1 cup uncooked instant rice
1 cup frozen broccoli florets, thawed
In a bowl combine the first six ingredients. Pour half into a large resealable plastic bag; add the chicken. Seal bag and turn to coat; refrigerate overnight. Cover and refrigerate remaining marinade. Drain and discard marinade. In a small skillet over medium heat, brown chicken in butter for 2-3 minutes on each side. In a greased 8-inch square baking dish, combine rice with reserved marinade; top with chicken. Cover and bake at 350 degrees for 15 minutes. Top with broccoli; cover and bake 10-15 minutes longer or until chicken juices run clear. Serves 2.
Friday, February 20, 2009
Hearty Taco Salad....for Two
1/2 pound lean ground beef
1/3 cup water
2 Tbls taco seasoning
2 cups torn mixed salad greens
1 cup canned red beans, rinsed and drained
1 1/4 cups coarsely crushed nacho tortilla chips
1/2 cup shredded cheddar cheese
1 medium tomato, diced
1/4 cup chopped onion
2 Tbls sliced ripe olives, drained
3 Tbls green goddess salad dressing
3 Tbls ranch salad dressing
In a small skillet, cook beef over medium heat until no longer pink; drain. Stir in water and taco seasoning. Bring to a boil; cook and stir for 2 minutes or until thickened. Cool slightly. Divide the salad greens between two salad bowls or plates. Top with beans, half of the tortilla chips and the beef mixture. Sprinkle with cheese, tomato, onion, olives and remaining chips; drizzle with salad dressings.
1/3 cup water
2 Tbls taco seasoning
2 cups torn mixed salad greens
1 cup canned red beans, rinsed and drained
1 1/4 cups coarsely crushed nacho tortilla chips
1/2 cup shredded cheddar cheese
1 medium tomato, diced
1/4 cup chopped onion
2 Tbls sliced ripe olives, drained
3 Tbls green goddess salad dressing
3 Tbls ranch salad dressing
In a small skillet, cook beef over medium heat until no longer pink; drain. Stir in water and taco seasoning. Bring to a boil; cook and stir for 2 minutes or until thickened. Cool slightly. Divide the salad greens between two salad bowls or plates. Top with beans, half of the tortilla chips and the beef mixture. Sprinkle with cheese, tomato, onion, olives and remaining chips; drizzle with salad dressings.
Tuesday, February 17, 2009
Roasted Vegetable Pasta
Sorry for the long stretch between posts! I just returned home after being gone for some time and am finally getting back in the swing of things....like cooking. I tried a new recipe last night, that with some tweaking, could end up on my make-again list. I'm thinking a pinch of nutmeg would be good to add to bring out the fontina cheese. (A picture will follow soon...just need to get around to uploading them!)
Roasted Vegetable Pasta (ToH-Dec/Jan 09)
4 small zucchini, halved lengthwise and cut into 1-inch slices
2 large onions, cut into wedges
2 medium yellow summer squash, halved lengthwise and cut into 1 inch slices
1 cup fresh baby carrots, halved lengthwise
2 Tbls olive oil
3 1/2 cups uncooked fusilli pasta
2 cups shredded fontina cheese
1 1/2 cups heavy whipping cream
1/2 cup canned diced tomatoes in sauce (omitted)
1/2 cup grated Parmesan cheese, divided
2 garlic cloves, minced
1/2 tsp salt
1/4 tsp pepper
In a large bowl, combine the first six ingredients. Transfer to two greased 15x10x1-inch baking pans. Bake at 450 degrees for 20-25 minutes or until crisp-tender; set aside. Reduce heat to 350 degrees. Cook pasta according to package directions; drain. Add the fontina cheese, cream, tomatoes, 1/4 cup Parmesan cheese, garlic, salt and pepper. Stir in vegetable mixture. Transfer to a greased 9x13 baking dish (dish will be full). Sprinkle with remaining Parmesan cheese. Bake, uncovered, for 25-30 minutes or until bubbly. Serves 16 (3/4 cup each).
Roasted Vegetable Pasta (ToH-Dec/Jan 09)
4 small zucchini, halved lengthwise and cut into 1-inch slices
2 large onions, cut into wedges
2 medium yellow summer squash, halved lengthwise and cut into 1 inch slices
1 cup fresh baby carrots, halved lengthwise
2 Tbls olive oil
3 1/2 cups uncooked fusilli pasta
2 cups shredded fontina cheese
1 1/2 cups heavy whipping cream
1/2 cup canned diced tomatoes in sauce (omitted)
1/2 cup grated Parmesan cheese, divided
2 garlic cloves, minced
1/2 tsp salt
1/4 tsp pepper
In a large bowl, combine the first six ingredients. Transfer to two greased 15x10x1-inch baking pans. Bake at 450 degrees for 20-25 minutes or until crisp-tender; set aside. Reduce heat to 350 degrees. Cook pasta according to package directions; drain. Add the fontina cheese, cream, tomatoes, 1/4 cup Parmesan cheese, garlic, salt and pepper. Stir in vegetable mixture. Transfer to a greased 9x13 baking dish (dish will be full). Sprinkle with remaining Parmesan cheese. Bake, uncovered, for 25-30 minutes or until bubbly. Serves 16 (3/4 cup each).
Saturday, February 7, 2009
veggie chips
I was looking for something a little different to have with grilled hamburgers and came across this recipe. The only issue we had with the "chips" was the baking temperature/time. Next time, I will up the temperature to 450 degrees from the 375 in which the recipe calls. These were not as crunchy as I would have liked, but I feel increasing the oven temp would help.
Baked Veggie Chips (ToH Dec/Jan 09)
1/2 lb fresh beets (about 2 medium) - omitted
1 medium potato
1 medium sweet potato
1 medium parsnip
2 Tbls canola oil
2 Tbls grated Parmesan cheese
1/2 tsp salt
1/2 tsp garlic powder
1/2 tsp dried oregano
dash pepper
Peel vegetables and cut into 1/8-inch slices. Place in a large bowl. Drizzle with oil. Combine the remaining ingredients; sprinkle over vegetables and toss to coat. Arrange in a single layer in two ungreased 15x10x1-inch baking pans. Bake at 375 degrees for 15-20 minutes or until golden brown, turning once.
Baked Veggie Chips (ToH Dec/Jan 09)
1/2 lb fresh beets (about 2 medium) - omitted
1 medium potato
1 medium sweet potato
1 medium parsnip
2 Tbls canola oil
2 Tbls grated Parmesan cheese
1/2 tsp salt
1/2 tsp garlic powder
1/2 tsp dried oregano
dash pepper
Peel vegetables and cut into 1/8-inch slices. Place in a large bowl. Drizzle with oil. Combine the remaining ingredients; sprinkle over vegetables and toss to coat. Arrange in a single layer in two ungreased 15x10x1-inch baking pans. Bake at 375 degrees for 15-20 minutes or until golden brown, turning once.
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