This month's recipes come from Jenn's Jumpin' Kitchen.
Jenn made Rachel Ray's Veggie Not-Sagna Pasta Toss recently and loved both the taste and the fact that it's good for you.
Her second selection for the month, Texas Chicken Quesadillas, comes from her own kitchen. I must say that I've sampled these bad boys, and they are GOOD.
Happy Cooking!
Monday, April 6, 2009
Tuesday, March 3, 2009
Dinner Divas Recipes: MARCH
Hey ladies! Sorry for the delay, but I hope this month's yumminess makes up for this post's tardiness. ;)
Erica has selected the following recipes:
Oven Roasted Red Potatoes with Rosemary and Garlic
It's an awesome side dish from the wonderful Paula Deen. My husband and I these potatoes for just about every cookout we have and they bowl is always left empty!
Asian Honey BBQ Chicken Drummettes
These are always a request from our two nephews...I'm not sure which they like more though. The taste or the 'getting messy fingers' part! I'm not a big fan of the bone-in wings, so I use the same marinade on boneless chicken breast also. It turns out great.
Mama Neely's Sock-it-to-Me Cake
This one is a dessert...but it is oh-so-good!! It's simple to make...but I try to make it only on very special occasions b/c it seems to be a 'trigger' food of mine and I could probably eat it all! haha. Hopefully someone else will like it as much as i do!!
Melissa says she is immediately drawn to Mexican-themed recipes, and is very excited to try Lime Chicken Soft Tacos.
Happy cooking!!
Erica has selected the following recipes:
Oven Roasted Red Potatoes with Rosemary and Garlic
It's an awesome side dish from the wonderful Paula Deen. My husband and I these potatoes for just about every cookout we have and they bowl is always left empty!
Asian Honey BBQ Chicken Drummettes
These are always a request from our two nephews...I'm not sure which they like more though. The taste or the 'getting messy fingers' part! I'm not a big fan of the bone-in wings, so I use the same marinade on boneless chicken breast also. It turns out great.
Mama Neely's Sock-it-to-Me Cake
This one is a dessert...but it is oh-so-good!! It's simple to make...but I try to make it only on very special occasions b/c it seems to be a 'trigger' food of mine and I could probably eat it all! haha. Hopefully someone else will like it as much as i do!!
Melissa says she is immediately drawn to Mexican-themed recipes, and is very excited to try Lime Chicken Soft Tacos.
Happy cooking!!
Monday, February 2, 2009
Feb Recipes
Feb's Recipes from kittybits
http://www.tempestinablueteapot.blogspot.com/
Just 2 recipes this month girls....
1. Arborio Rice Pudding (the hubs' request) - Dave Lieberman, http://www.foodnetwork.com/recipes/dave-lieberman/arborio-rice-pudding-recipe/index.html
Ingredients
1 cup water
Pinch salt
1/2 tablespoon butter
1/2 cup Arborio rice
2 cups whole milk
4 tablespoons sugar
1 teaspoon vanilla extract
Few dashes ground cinnamon
Whipped cream, for serving
Directions
Bring water, salt, and butter to a boil in a medium saucepan. Add the rice, return to a boil, and then reduce the heat to the lowest setting. Shake the pan occasionally and cook until rice has absorbed the water but it still al dente, about 15 minutes.
Bring milk, sugar, vanilla, and a few dashes of cinnamon to a simmer in a separate saucepan. Add the cooked rice and cook at a simmer over medium-low heat until rice absorbs most of the milk and mixture starts to get thick and silky, about 10 to 15 minutes.
Transfer pudding to a large bowl and cool to room temperature. Place in refrigerator until cool and set. Serve with whipped cream and a dash more cinnamon.
2. Asian Flank Steak Stir-Fry - Weeknight Cooking Made Easy ~ Taste of Home, http://www.tasteofhome.com/Recipes/Asian-Flank-Steak-Stir-Fry
Ingredients:
4 ounces uncooked Asian rice noodles
2 teaspoons cornstarch
3 tablespoons soy sauce
2 tablespoons rice vinegar
2 tablespoons hoisin sauce
1 teaspoon minced gingerroot
1 teaspoon minced garlic
1/4 teaspoon salt
1/4 teaspoon pepper
1 package (16 ounces) frozen stir-fry vegetable blend
1-1/2 cups shredded carrots
2 teaspoons sesame oil, divided
1-1/2 pounds beef flank steak, cut into thin strips
2 teaspoons sesame seeds, toasted
Directions:
In a large bowl, soak noodles in boiling water for 10 minutes. Meanwhile, in a small bowl, combine the cornstarch, soy sauce, vinegar, hoisin sauce, ginger, garlic, salt and pepper until blended; set aside. In a large skillet or wok, stir-fry the vegetable blend and carrots in 1 teaspoon oil for 2-3 minutes or until crisp-tender. Remove and keep warm. In the same pan, stir-fry beef in remaining oil for 3-4 minutes or until no longer pink. Stir soy sauce mixture and add to pan. Bring to a boil; cook and stir for 1-2 minutes or until thickened. Drain noodles. Stir noodles and vegetables into beef mixture; heat through. Sprinkle with sesame seeds. Yield: 6 servings.
http://www.tempestinablueteapot.blogspot.com/
Just 2 recipes this month girls....
1. Arborio Rice Pudding (the hubs' request) - Dave Lieberman, http://www.foodnetwork.com/recipes/dave-lieberman/arborio-rice-pudding-recipe/index.html
Ingredients
1 cup water
Pinch salt
1/2 tablespoon butter
1/2 cup Arborio rice
2 cups whole milk
4 tablespoons sugar
1 teaspoon vanilla extract
Few dashes ground cinnamon
Whipped cream, for serving
Directions
Bring water, salt, and butter to a boil in a medium saucepan. Add the rice, return to a boil, and then reduce the heat to the lowest setting. Shake the pan occasionally and cook until rice has absorbed the water but it still al dente, about 15 minutes.
Bring milk, sugar, vanilla, and a few dashes of cinnamon to a simmer in a separate saucepan. Add the cooked rice and cook at a simmer over medium-low heat until rice absorbs most of the milk and mixture starts to get thick and silky, about 10 to 15 minutes.
Transfer pudding to a large bowl and cool to room temperature. Place in refrigerator until cool and set. Serve with whipped cream and a dash more cinnamon.
2. Asian Flank Steak Stir-Fry - Weeknight Cooking Made Easy ~ Taste of Home, http://www.tasteofhome.com/Recipes/Asian-Flank-Steak-Stir-Fry
Ingredients:
4 ounces uncooked Asian rice noodles
2 teaspoons cornstarch
3 tablespoons soy sauce
2 tablespoons rice vinegar
2 tablespoons hoisin sauce
1 teaspoon minced gingerroot
1 teaspoon minced garlic
1/4 teaspoon salt
1/4 teaspoon pepper
1 package (16 ounces) frozen stir-fry vegetable blend
1-1/2 cups shredded carrots
2 teaspoons sesame oil, divided
1-1/2 pounds beef flank steak, cut into thin strips
2 teaspoons sesame seeds, toasted
Directions:
In a large bowl, soak noodles in boiling water for 10 minutes. Meanwhile, in a small bowl, combine the cornstarch, soy sauce, vinegar, hoisin sauce, ginger, garlic, salt and pepper until blended; set aside. In a large skillet or wok, stir-fry the vegetable blend and carrots in 1 teaspoon oil for 2-3 minutes or until crisp-tender. Remove and keep warm. In the same pan, stir-fry beef in remaining oil for 3-4 minutes or until no longer pink. Stir soy sauce mixture and add to pan. Bring to a boil; cook and stir for 1-2 minutes or until thickened. Drain noodles. Stir noodles and vegetables into beef mixture; heat through. Sprinkle with sesame seeds. Yield: 6 servings.
Friday, January 2, 2009
Jan Recipes
http://www.foodnetwork.com/recipes/ellie-krieger/chili-rubbed-steak-tacos-recipe/index.html
Chili-Rubbed Steak Tacos
chosen by Kayash
Ingredients
1 tablespoon chili powder
2 cloves garlic, minced
1/4 teaspoon ground cinnamon
1/4 teaspoon salt
A pinch cayenne pepper
1 1/4 pound top sirloin steaks cut 1-inch thick
12 small corn tortillas (5 to 6 inches in diameter)
3 cups shredded red cabbage
1/2 cup chopped cilantro leaves
1 lime, cut into wedges
2 cups Avocado Lime Salsa, recipe follows
Directions
In a small bowl stir together chili powder, garlic, cinnamon, salt and cayenne pepper. Rub spice mixture on both sides of steaks.
Grill or broil steaks for 5 to 6 minutes on each side for medium rare, turning once. Remove from grill and let meat sit for 10 to 15 minutes. Carve into thin slices.
Warm tortillas by placing them on the grill, for about 30 seconds, turning once. Or place 6 tortillas at a time between 2 moist paper towels and microwave for 45 seconds. Wrap in cloth napkin or place in a tortilla warmer to keep warm. Place the carved steak, warm tortillas, cabbage, cilantro, lime and Avocado Lime Salsa in serving dishes and let diners make their own tacos at the table.
Avocado Lime Salsa:
1 large cucumber peeled, seeded and cut into chunks (about 2 cups)
2 avocados, cut into chunks
1/2 red onion, diced
2 limes, juiced (about 1/4 cup)
Salt
1/4 cup chopped cilantro leaves
2 jalapeno chiles, chopped, plus more to taste
Place cucumber, avocado and onion in a large bowl and add lime juice and salt. Add cilantro and chiles and toss gently.
Yield: 2 cups (1 serving is 1/3 cup
http://www.delish.com/recipefinder/healthy-fried-chicken-ghk
Healthy Fried Chicken
Chosen by Kayash
Ingredients
1 1/2 cup(s) buttermilk
1/2 teaspoon(s) ground red pepper (cayenne)
3/4 teaspoon(s) salt
1 (3-pound) cut-up chicken, skin removed from all pieces except wings
1 1/2 cup(s) panko (Japanese-style) bread crumbs
1 teaspoon(s) grated fresh lemon peel
Directions
1. In large self-sealing plastic bag, place buttermilk, ground red pepper, and 3/4 teaspoon salt; add chicken pieces, turning to coat. Seal bag, pressing out excess air. Refrigerate chicken at least 1 hour or preferably overnight, turning bag over once.
2. Preheat oven to 425 degrees F. Spray 15 1/2" by 10 1/2" jelly-roll pan with nonstick spray. In large bowl, combine panko and lemon peel.
3. Remove chicken from marinade, shaking off excess. Discard marinade. Add chicken pieces, a few at a time, to panko mixture, turning to coat. Place chicken in prepared pan.
4. Bake 30 to 35 minutes or until coating is crisp and juices run clear when thickest part of chicken is pierced with tip of knife. For browner coating, after chicken is cooked, turn oven to broil. Broil chicken 5 to 6 inches from source of heat 1 to 2 minutes or until golden.
http://find.myrecipes.com/recipes/recipefinder.dyn?action=displayRecipe&recipe_id=709810
Creamy spinach and Mushroom Enchiladas
chosen by Kmays
Ingredients
Sauce:
1 teaspoon garlic powder
1 (10-ounce) can condensed reduced-fat cream of chicken soup, undiluted
1 (8-ounce carton) fat-free sour cream
1 (4.5-ounce) can chopped green chiles, undrained
Enchiladas:
Cooking spray
1 cup chopped onion
1 jalapeño pepper, seeded and chopped
2 cups sliced mushrooms
1 teaspoon garlic powder
1 teaspoon ground cumin
1/2 teaspoon salt
2 (10-ounce) packages frozen chopped spinach, thawed and drained
1 cup (4 ounces) shredded Monterey Jack cheese, divided
10 (6-inch) corn tortillas
Garnish:
1/2 cup chopped seeded plum tomato
1/4 cup chopped green onion tops
Preparation
Preheat oven to 350°.
To prepare sauce, combine first 4 ingredients; stir well.
To prepare enchiladas, heat a large nonstick skillet coated with cooking spray over medium-high heat. Add onion and jalapeño; sauté 5 minutes or until tender, stirring frequently. Add mushrooms; sauté 3 minutes or until tender. Stir in garlic powder, cumin, salt, and spinach; cook 5 minutes or until heated. Combine spinach mixture and 1/4 cup cheese in a large bowl; stir to combine.
Spoon 1/2 cup sauce into a 13 x 9-inch baking dish coated with cooking spray. Warm tortillas according to package directions. Spoon about 1/3 cup spinach mixture down center of each tortilla; roll up. Place filled tortillas seam sides down in the baking dish. Spread remaining sauce evenly over tortillas; top with 3/4 cup cheese.
Bake at 350° for 20 minutes. Top with tomato and green onion.
http://www.foodnetwork.com/recipes/giada-de-laurentiis/baked-gruyere-and-sausage-omelet-recipe/index.html
Baked Gruyere and Sausage Omelet
chosen by kmays
Ingredients
Butter, for greasing baking dish
2 tablespoons olive oil
1 small onion, diced
1/2 pound mild turkey sausage, casings removed
8 large eggs
1/3 cup whole milk
1 teaspoon kosher salt
Freshly ground black pepper
1 red bell pepper, diced
1 1/2 cups (4 ounces) grated Gruyere cheese
1/4 cup plus 2 tablespoons chopped fresh flat-leaf parsley
Directions
Preheat the oven to 425 degrees F. Lightly butter an 8 by 8-inch baking dish.
Heat the oil in a medium skillet over medium-high heat. Add the onion and cook until translucent, about 3 minutes. Add the sausage and cook until brown, about 5 minutes. Set the pan aside to cool.
In a large bowl, whisk together the eggs, milk, salt and pepper, to taste, until smooth, about 20 seconds. Add the red bell pepper, 1 cup of Gruyere cheese and 1/4 cup of parsley. Stir in the onion mixture. Pour the batter into the prepared pan. Sprinkle with the remaining cheese. Bake for 20 to 25 minutes or until golden brown.
Cut the baked omelet into wedges and sprinkle with remaining parsley before serving.
Cook's Note: To make individual servings, divide the batter between 4 buttered 8-ounce ramekins. Bake for 15 to 18 minutes
Chili-Rubbed Steak Tacos
chosen by Kayash
Ingredients
1 tablespoon chili powder
2 cloves garlic, minced
1/4 teaspoon ground cinnamon
1/4 teaspoon salt
A pinch cayenne pepper
1 1/4 pound top sirloin steaks cut 1-inch thick
12 small corn tortillas (5 to 6 inches in diameter)
3 cups shredded red cabbage
1/2 cup chopped cilantro leaves
1 lime, cut into wedges
2 cups Avocado Lime Salsa, recipe follows
Directions
In a small bowl stir together chili powder, garlic, cinnamon, salt and cayenne pepper. Rub spice mixture on both sides of steaks.
Grill or broil steaks for 5 to 6 minutes on each side for medium rare, turning once. Remove from grill and let meat sit for 10 to 15 minutes. Carve into thin slices.
Warm tortillas by placing them on the grill, for about 30 seconds, turning once. Or place 6 tortillas at a time between 2 moist paper towels and microwave for 45 seconds. Wrap in cloth napkin or place in a tortilla warmer to keep warm. Place the carved steak, warm tortillas, cabbage, cilantro, lime and Avocado Lime Salsa in serving dishes and let diners make their own tacos at the table.
Avocado Lime Salsa:
1 large cucumber peeled, seeded and cut into chunks (about 2 cups)
2 avocados, cut into chunks
1/2 red onion, diced
2 limes, juiced (about 1/4 cup)
Salt
1/4 cup chopped cilantro leaves
2 jalapeno chiles, chopped, plus more to taste
Place cucumber, avocado and onion in a large bowl and add lime juice and salt. Add cilantro and chiles and toss gently.
Yield: 2 cups (1 serving is 1/3 cup
http://www.delish.com/recipefinder/healthy-fried-chicken-ghk
Healthy Fried Chicken
Chosen by Kayash
Ingredients
1 1/2 cup(s) buttermilk
1/2 teaspoon(s) ground red pepper (cayenne)
3/4 teaspoon(s) salt
1 (3-pound) cut-up chicken, skin removed from all pieces except wings
1 1/2 cup(s) panko (Japanese-style) bread crumbs
1 teaspoon(s) grated fresh lemon peel
Directions
1. In large self-sealing plastic bag, place buttermilk, ground red pepper, and 3/4 teaspoon salt; add chicken pieces, turning to coat. Seal bag, pressing out excess air. Refrigerate chicken at least 1 hour or preferably overnight, turning bag over once.
2. Preheat oven to 425 degrees F. Spray 15 1/2" by 10 1/2" jelly-roll pan with nonstick spray. In large bowl, combine panko and lemon peel.
3. Remove chicken from marinade, shaking off excess. Discard marinade. Add chicken pieces, a few at a time, to panko mixture, turning to coat. Place chicken in prepared pan.
4. Bake 30 to 35 minutes or until coating is crisp and juices run clear when thickest part of chicken is pierced with tip of knife. For browner coating, after chicken is cooked, turn oven to broil. Broil chicken 5 to 6 inches from source of heat 1 to 2 minutes or until golden.
http://find.myrecipes.com/recipes/recipefinder.dyn?action=displayRecipe&recipe_id=709810
Creamy spinach and Mushroom Enchiladas
chosen by Kmays
Ingredients
Sauce:
1 teaspoon garlic powder
1 (10-ounce) can condensed reduced-fat cream of chicken soup, undiluted
1 (8-ounce carton) fat-free sour cream
1 (4.5-ounce) can chopped green chiles, undrained
Enchiladas:
Cooking spray
1 cup chopped onion
1 jalapeño pepper, seeded and chopped
2 cups sliced mushrooms
1 teaspoon garlic powder
1 teaspoon ground cumin
1/2 teaspoon salt
2 (10-ounce) packages frozen chopped spinach, thawed and drained
1 cup (4 ounces) shredded Monterey Jack cheese, divided
10 (6-inch) corn tortillas
Garnish:
1/2 cup chopped seeded plum tomato
1/4 cup chopped green onion tops
Preparation
Preheat oven to 350°.
To prepare sauce, combine first 4 ingredients; stir well.
To prepare enchiladas, heat a large nonstick skillet coated with cooking spray over medium-high heat. Add onion and jalapeño; sauté 5 minutes or until tender, stirring frequently. Add mushrooms; sauté 3 minutes or until tender. Stir in garlic powder, cumin, salt, and spinach; cook 5 minutes or until heated. Combine spinach mixture and 1/4 cup cheese in a large bowl; stir to combine.
Spoon 1/2 cup sauce into a 13 x 9-inch baking dish coated with cooking spray. Warm tortillas according to package directions. Spoon about 1/3 cup spinach mixture down center of each tortilla; roll up. Place filled tortillas seam sides down in the baking dish. Spread remaining sauce evenly over tortillas; top with 3/4 cup cheese.
Bake at 350° for 20 minutes. Top with tomato and green onion.
http://www.foodnetwork.com/recipes/giada-de-laurentiis/baked-gruyere-and-sausage-omelet-recipe/index.html
Baked Gruyere and Sausage Omelet
chosen by kmays
Ingredients
Butter, for greasing baking dish
2 tablespoons olive oil
1 small onion, diced
1/2 pound mild turkey sausage, casings removed
8 large eggs
1/3 cup whole milk
1 teaspoon kosher salt
Freshly ground black pepper
1 red bell pepper, diced
1 1/2 cups (4 ounces) grated Gruyere cheese
1/4 cup plus 2 tablespoons chopped fresh flat-leaf parsley
Directions
Preheat the oven to 425 degrees F. Lightly butter an 8 by 8-inch baking dish.
Heat the oil in a medium skillet over medium-high heat. Add the onion and cook until translucent, about 3 minutes. Add the sausage and cook until brown, about 5 minutes. Set the pan aside to cool.
In a large bowl, whisk together the eggs, milk, salt and pepper, to taste, until smooth, about 20 seconds. Add the red bell pepper, 1 cup of Gruyere cheese and 1/4 cup of parsley. Stir in the onion mixture. Pour the batter into the prepared pan. Sprinkle with the remaining cheese. Bake for 20 to 25 minutes or until golden brown.
Cut the baked omelet into wedges and sprinkle with remaining parsley before serving.
Cook's Note: To make individual servings, divide the batter between 4 buttered 8-ounce ramekins. Bake for 15 to 18 minutes
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