Wednesday, September 21, 2011

FALL 2011

A friend mentioned to me yesterday that she was poking around this site looking for new recipes. As you know, I haven't been very good about providing you anything new lately. Well, I guess knowing at least one person was still interested was enough motivation for me to add some new recipes.

This post includes:

SUPER EASY pulled pork in the crock pot... Great for fall sports season
Fish Tacos... Good way for non fish eaters to try to eat some healthy fish
Turkey Chili... Also in the crock pot
Chicken Parmesan Burgers
Buffalo Chicken Tenders
Coconut Lime Rice (a great side dish. We had this as a side with the teriyaki meatballs Costco sells)

Hope you enjoy all or some!


EASY crock pot pulled pork


2-3 pounds boneless country style pork ribs
20 ounce bottle of Coke

BBQ sauce of your choice


Place pork in crock pot
Pour bottle of coke over meat (yes, really)
Cook 8 hours on low

Remove meat from crock pot, POUR out all the coke
Shred meat and return to crock pot

Add as much BBQ sauce as you like in your pulled pork & stir

Cook for another 1/2 hour or so to let the flavors mix

Fish Tacos


1 1/4 pound tilapia
1 1/2 tsp paprika
1 1/2 tsp brown sugar
1 tsp dried oregano
3/4 tsp garlic powder
1/2 tsp salt
1/2 tsp cumin
1/4 tsp cayenne (red) pepper

Corn tortillas
Avocado (or guacamole)
Sour cream
(whatever taco toppings you like)


1. Combine paprika through cayenne in small bowl
2. Coat all sides of each piece of fish on all sides
3. Heat 1 Tablespoon canola oil in large non stick (or cast iron if you have one) skillet
4. Add fish to pan and cook 3 minutes per side or until fish flakes easily.
5. break fish into chunks and serve on warmed tortillas with desired toppings.

Crock Pot Turkey Chili


1 1/4 pounds lean ground turkey
1 large onion, chopped
1 garlic clove, minced
1 (1.25-oz.) envelope chili seasoning mix
1 (12-oz.) beer
1 1/2 cups frozen corn kernels
1 red bell pepper, chopped
1 green bell pepper, chopped
1 (28-oz.) can crushed tomatoes
1 (15-oz.) can black beans, drained and rinsed
1 (8-oz.) can tomato sauce
3/4 teaspoon salt


1. Cook first 4 ingredients in a large skillet over medium-high heat, stirring often, 8 minutes or until turkey crumbles and is no longer pink. Stir in beer, and cook 2 minutes, stirring occasionally. Spoon mixture into a 5 1/2-qt. slow cooker; stir in corn and next 6 ingredients until well blended. Cover and cook on LOW 6 hours

Chicken Parmesan Burgers


4square ciabatta rolls
2 garlic cloves halved
1 pound ground chicken
2/3 cup (plus extra for serving) marinara sauce
1 teaspoon chopped fresh rosemary**
1 teaspoon chopped fresh thyme**
1/2 teaspoon crushed red pepper
1/4 teaspoon kosher salt
1/4 teaspoon black pepper
Cooking spray
1/2 cup shredded mozzarella cheese, divided
8 basil leaves (if you have it)

**you need the herbs or there won't be as much flavor


1. Preheat broiler.
2. Cut rolls in half. Place bread, cut side up, on a baking sheet. Broil for 3 minutes or until lightly browned. Remove bread from pan. Rub each slice with cut side of garlic. Set aside.
3. Preheat oven to 375°.
4. Combine chicken, 2/3 cup marinara, rosemary, thyme, red pepper, salt, and black pepper. Divide into 4 portions, shaping each into a 1/4-inch-thick patty. Heat an ovenproof skillet over medium-high heat. Coat pan with cooking spray. Add patties to pan; cook for 3 minutes. Turn patties, and place pan in oven. Bake at 375° for 8 minutes. Top each patty with 2 tablespoons cheese; bake 1 minute.
5. Layer bottom half of each roll with 2 basil leaves, 1 patty, 1 tablespoon marinara, and roll top.

NOTE... The chicken mixture is VERY mushy, but the sauce keeps it very moist. Just try to keep the patties together the best you can while cooking. It's worth the effort.

Buffalo Chicken Tenders


1 pound chicken tenderloins
1/4 cup all-purpose flour
1 teaspoon garlic powder
1 teaspoon cayenne pepper
1/2 teaspoon salt
3/4 cup bread crumbs
2 egg whites, beaten

1/2 cup butter, melted
1/2 cup Franks Hot Sauce


Preheat oven to 400 degrees. Coat a baking sheet with foil and nonstick spray.

In a bag, mix together flour, 1/2 teaspoon garlic powder, 1/2 teaspoon cayenne pepper, and 1/4 teaspoon salt.

On a plate, mix the bread crumbs with the rest of the garlic powder, cayenne pepper, and salt.

Shake the chicken pieces with the seasoned flour.

Beat egg white and place in a shallow dish or bowl.

Dip seasoned chicken in egg mixture, then roll in the seasoned bread crumb mixture.

Place on prepared baking sheet.
Bake for about 8 minutes in the preheated oven. Turn over and Bake 8 minutes longer, or until chicken is done.

While chicken is cooking, melt butter, then stir in hot sauce, set aside.

When tenders are cooked, dip each pice in the hot sauce mixture to coat and return to the oven to heat through...about one minute. Serve with blue cheese dressing.

NOTE: this was too spicy for Allison... Next time I plan to coat her chicken in BBQ sauce instead of the wing sauce.

Coconut Lime Rice


1 cup basmati rice
2 tsp butter
1/4 cup flaked coconut
1 cup coconut milk
1 cup chicken broth
1 lime, zest & juice


1. Heat butter over medium high, add rice & coconut and stir for 3 minutes
2. Stir in lime juice, then add coconut milk, broth, lime zest, and salt to taste.
3. Bring to a low boil
4. Cover, reduce heat to low, and cook 20 minutes, remove from heat
5. let sit 5 minutes, fluff and serve.

Monday, May 16, 2011

Spinach Salad

Dressing ingredients:

1 Tablespoon sesame seeds (or poppy seeds) - optional
1/4 cup sugar
1/3 cup olive oil
1/4 cup white balsamic vinegar
1/4 tsp paprika
1/4 tsp worchestershire sauce
1 Tablespoon finely minced onion

Mix well and chill for an hour before serving (if you have time)

Salad ingredients:

Baby spinach
Sliced strawberries
Sugared sliced almonds
Crumbled goat cheese
Halved grape tomatoes
Dried cranberries

Wednesday, January 26, 2011

Nut-Crusted Tilapia

2 multigrain bread slices, toasted and torn
1/4 cup roasted cashews
1/4 cup grated parmesan cheese
1/4 cup grainy mustard ****
1 1/2 pounds tilapia fillets (about 8)

Preheat oven to 375
1. Using a food processor, pulse the toast to make breadcrumbs. Transfer to a medium bowl.
2. Pulse the cashews until finely ground. Toss with the breadcrumbs and parmesan; season with pepper.
3. Spread the mustard evenly over the tilapia to coat; season with salt and pepper.
4. Sprinkle each fillet evenly with a generous amount of the breadcrumb mixture and press to adhere. Drizzle 2 tablespoons olive oil on top.
5. Transfer to a baking sheet and roast in the oven until cooked, about 12 minutes

****Allison thought this tasted too much like mustard (we all thought it was great). The next time I make it, I may try spreading something else on her fish to make the breadcrumbs stick... not sure what yet!

Thai Chicken Soup

1 tablespoon vegetable oil
1 onion, thinly sliced
2 cloves garlic, minced
2 tablespoons green curry paste
6 cups low-sodium chicken broth
1 15-ounce can coconut milk
1 tablespoon fish sauce, plus more to taste
2 red bell peppers, thinly sliced
4 ounces thin rice noodles, broken into pieces
2 small skinless, boneless chicken breasts (about 1 pound), very thinly sliced crosswise
1 tablespoon fresh lime juice, plus more to taste
1 cup roughly chopped fresh cilantro

1. Heat the vegetable oil in a large pot over medium-high heat. Add the onion and cook, stirring occasionally, until softened and lightly browned, about 8 minutes.
2. Add the garlic and curry paste and cook, stirring, 1 to 2 minutes.
3. Add the chicken broth, coconut milk and fish sauce; cover and bring to a boil.
4. Add the bell peppers and noodles and simmer, uncovered, until the noodles are al dente, about 3 minutes.
5. Add the chicken and simmer until just cooked through, about 3 more minutes.
6. Stir in the lime juice and cilantro. Add more fish sauce and lime juice, if desired.