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Fruit Pizza

Ingredients

1 or 2 Pkg. Crescent Rolls

8 oz. Cream Cheese Softened

1-10 oz. Cool Whip thawed

2 1/2 to 3 C. Powdered Sugar

1 C. Orange Juice

1/2 C. Sugar

2 Tbs. Cornstarch

Any Fresh Fruit Such as Strawberries, Blueberries, Bananas, Kiwi or any of your favorites…

How to make it

Roll out Crescent Rolls on pizza pan and bake for 20 minutes. Mix and cook the orange juice, sugar, and cornstarch until it boils then cook 2 minutes longer.

Will be thick and shiny.

Cream together the cream cheese, cool whip and the powdered sugar.

Spread over cooled cookie dough.

Place fruit in a circle on this mixture or as desired.

Pour hot mixture over fruit while still hot.

Cool in refrigerator for about an hour

http://www.indianhill.com

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Pasta Fagioli Slow Cooker Version - Just Like Olive Garden

2 lbs ground beef
1 onion, chopped
3 carrots, chopped
4 stalks celery, chopped
2 (28 ounce) cans diced tomatoes, undrained
1 (16 ounce) can red kidney beans, drained
1 (16 ounce) can white kidney beans, drained
3 (10 ounce) cans beef stock
3 teaspoons oregano
2 teaspoons pepper
5 teaspoons parsley
1 teaspoon Tabasco sauce (optional)
1 (20 ounce) jar spaghetti sauce
8 ounces pasta
Directions:

1. Brown beef in a skillet.
2. Drain fat from beef and add to crock pot with everything except pasta.
3. Cook on low 7-8 hours or high 4-5 hours.
4. During last 30 min on high or 1 hour on low, add pasta.

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Foil packet grilling is simple and delicious. This chicken version is something we all like and is versatile as well.

Foil packet grilling is simple and delicious. This chicken version is something we all like and is versatile as well.

Hands-On Time: 10 minutes
Ready In: 35 minutes
Yield: 4 servings

Ingredients

4 squares of heavy-duty aluminum foil 12 inches by 12 inches
4 chicken breasts, pounded or cut evenly thick
8 Tablespoons salad dressing — I used Italian
4 medium potatoes, sliced thinly
20 black olives such as ripe, Nicoise or Kalamata, pitted and halved
2 cups long cut frozen green beans, thawed

Directions

  1. Place one tablespoon of dressing on a foil square and top with a chicken breast.
  2. Top chicken breast with another tablespoon of dressing.
  3. Arrange potatoes around chicken and top with 10 olive halves and green beans.
  4. Fold foil over and seal well.
  5. Place over a medium-hot grill and cover.
  6. Cook for 20-25 minutes until chicken is no longer pink and potatoes are tender.

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This breast is so tender, any leftovers can be stuffed in between a crusty bun topped with mayo, mustard and a leaf of lettuce. You might want to consider doubling or even tripling the recipe to serve on buns…this chicken breast is that good! Plan ahead the chicken needs to soak in the buttermilk for 8-24 hours (24 hours is even better). Try to purchase large thick chicken breasts for this to make the slicing in half easier, use a sharp knife for slicing. If you cannot find Old Bay seasoning, use 1 tablespoon of seasoning salt in place of regular salt. You can also make this recipe using skin on chicken pieces, adjust the frying time though.

3 servings 1 day 1 day prep
2 1/2 lbs boneless skinless chicken breasts, sliced in half
1 quart buttermilk
4 teaspoons kosher salt (kosher salt is best but regular salt will do fine!)
COATING
2 cups all-purpose flour
2 teaspoons garlic powder
1 teaspoon black pepper
1 tablespoon salt
1 teaspoon Old Bay Seasoning (can use homemade Old Bay seasoning mixture for this)
1/2 teaspoon marjoram
1/2 teaspoon dried thyme
1/4 teaspoon celery powder
oil (for frying, do not use olive oil)

Soak the chicken breasts in the buttermilk and salt for 8-24 hours.
When ready to make the breasts, mix all coating ingredients together, and coat each chicken breast.
Place oil in a 10-inch heavy-bottomed skillet up to about 1/3 of the pan.
Heat to about 350°, then reduce heat a bit just before frying the breasts.
Cook/fry about 8 minutes per side.
*NOTE* reduce the heat if you find that the chicken is browning too much, careful not to over brown.

 

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Sweet, juicy, watermelons, are everywhere, this time of year.  Many of us wouldn’t trade a slice of ice cold watermelon on a hot summer day for anything else!  Adding pureed watermelon to lemonade makes it a delightfully, refreshing drink. Make this fabulous lemonade for a backyard barbecue or potluck.  This recipe can easily be doubled or tripled.  Prep the lemonade in advance but add the pureed watermelon just before serving.  What a perfect drink to sip during the lazy days of summer!


Ingredients

3 cups chopped, seeded watermelon

1 cup fresh lemon juice, 4-6 medium lemons juiced

1 cup sugar or ½ sugar and sugar substitute such as Splenda or Stevia, to taste

4½ cups water

Watermelon ice cubes, recipe follows (optional)

Lemon slices for garnish, if desired


Instructions

1. In a blender, add watermelon and puree.  Strain to remove any bits of seeds that remain. Pour into a container or bowl, cover and refrigerate until ready to serve lemonade.

2. Combine lemon juice and sugar in a large pitcher.  Stir until sugar is completely dissolved.  Add water and mix well.  At this point you can refrigerate lemonade until ready to serve.

3. Just before serving, mix in pureed watermelon.

4. Add ice or watermelon ice cubes to pitcher or to each glass and serve.

Makes 6 cups (1 cup per serving)

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Grilled Salmon Marinade

  • 1/4 cup pineapple juice
  • 1/4 cup orange juice
  • 3 tablespoons low-sodium soy sauce
  • 1/2 teaspoon ground ginger
  • 1/2 teaspoon garlic powder
  • 1/4 cup of Jack Daniels whiskey (Black Label is preferable)

This same recipe, besides knocking your socks off as a grilled salmon marinade, also makes a smack-yo’-mama chicken marinade, too!
Rinse off the salmon filet, and pat it dry with a paper towel. The easiest way to marinade is to use a large freezer bag, and put the salmon filet into the freezer bag, with all of the ingredients. Seal up the bag, and shake it around and knead it a bit with your hands to make sure that the ingredients have blended well, and are completely coating the filet inside the freezer bag. Refrigerate it on the bottom shelf of your refrigerator.

The enzymes in the Grilled Salmon Marinade pineapple juice are going to work on tenderizing the meat, so the fish musn’t remain much longer than two hours in this marinade, or it will begin to break down, and become soft and rather mushy. During this time, get your grill ready. Seriously, the debate has gone on long enough about charcoal vs. gas grills, but for this recipe, we’re not going to argue… use charcoal and get your money’s worth from this meat! You’ll thank me! The coals should be white-hot. If you can’t hold your hand six inches above the grill for more than five seconds, that’s a perfect fire.  Add a few more briquettes or lumps of charcoal if you need to bring it up to heat.

Grilling your salmon on a cedar plank, soaked in water for an hour or so while the meat is marinading, will really hit it out of the ballpark for this entree, but if you choose to go without, be very sure your grill’s grate is squeaky clean. Before putting anything on the grill, fold up a paper towel into a three-inch square pad, and grasp it with long-handled barbecue tongs. Dip the paper towl pad in oil, and begin wiping the grate of the grill to keep the salmon from sticking. Pat the salmon with paper towels to remove excess marinade. Grill the filet six to eight minutes per side, or until it flakes easily with fork tines.Enjoy the explosive flavor of your grilled salmon marinade.

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Biscuits are a regular breakfast treat, usually dripping with butter and honey or preserves, or toasted and topped with cheese. Baking biscuits in a Lodge cast-iron skillet develops a crisp bottom that gives them a great bite. Use these scallion biscuits either for breakfast, topped with scrambled eggs and gravy, or as a savory dinner side with baked ham.

Ingredients

2 cups (220g) all-purpose flour
1 tablespoon (4.6g) baking powder
1 teaspoon (4g) sugar
1 teaspoon (6g) kosher salt
¼ cup (50g) vegetable shortening
1 cup (235ml) buttermilk
½ cup(50g) chopped fresh scallions, white and green parts
1 egg mixed with 1 tablespoon (14ml) water for egg wash

Preparation Directions

1. Preheat oven to 375 F (190 C or gas mark 5)

2. Combine the flour with the baking powder, sugar and salt in the bowl of a mixer fitted with a paddle attachment.

3. Add the shortening and mix on medium speed until a mealy consistency is reached. Mixing on low, gradually add the buttermilk, until just combined. Add the scallions and mix just enough to incorporate.

4. Empty the dough onto a lightly floured work surface and knead into a rectangular shape. Roll the dough, with a floured rolling pin, to about a ½” thick rectangle.

5. Cut out the rounds using a 2 ½” round biscuit cutter. Drop the biscuits in the bottom of a well-seasoned, lightly oiled 10” Lodge cast-iron skillet.

6. Brush the tops with the egg wash and bake for 20 to 25 minutes, until the tops are browned and the insides are firm. Serve warm.

Excerpted From Cast Iron Cooking By Dwayne Ridgeway – Quarry Books

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