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!
Jen
Wednesday, September 21, 2011
EASY crock pot pulled pork
INGREDIENTS
2-3 pounds boneless country style pork ribs
20 ounce bottle of Coke
BBQ sauce of your choice
DIRECTIONS
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
2-3 pounds boneless country style pork ribs
20 ounce bottle of Coke
BBQ sauce of your choice
DIRECTIONS
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
INGREDIENTS
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
Salsa
Avocado (or guacamole)
Sour cream
Tomatoes
(whatever taco toppings you like)
DIRECTIONS
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.
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
Salsa
Avocado (or guacamole)
Sour cream
Tomatoes
(whatever taco toppings you like)
DIRECTIONS
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
Ingredients
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
DIRECTIONS
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
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
DIRECTIONS
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
Ingredients
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
DIRECTIONS
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.
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
DIRECTIONS
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
INGREDIENTS
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
DIRECTIONS
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.
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
DIRECTIONS
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
INGREDIENTS
1 cup basmati rice
2 tsp butter
1/4 cup flaked coconut
1 cup coconut milk
1 cup chicken broth
1 lime, zest & juice
DIRECTIONS
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.
1 cup basmati rice
2 tsp butter
1/4 cup flaked coconut
1 cup coconut milk
1 cup chicken broth
1 lime, zest & juice
DIRECTIONS
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
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
Ingredients:
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)
Directions:
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!
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)
Directions:
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
Ingredients:
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
Directions
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.
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
Directions
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.
Thursday, November 4, 2010
BLT Mac and Cheese
Ingredients:
1 pound ziti rigati pasta
Extra-virgin olive oil
6 slices bacon, chopped
2 leeks—trimmed, halved lengthwise and sliced crosswise
2 large cloves garlic, chopped
1/2 teaspoon crushed red pepper
3 tablespoons tomato paste
Two 3-ounce bricks cream cheese, cut into pieces
1 1/2 cups shredded asiago, grana padano or parmigiano-reggiano cheese
1/2 pint cherry tomatoes, quartered
Directions:
Preheat the oven to 500°.
Bring a large pot of water to a boil, salt it, add the pasta and cook until al dente. Drain, reserving 1 cup pasta cooking water.
While the pasta is cooking, in a large skillet, heat a drizzle of EVOO over medium-high heat. Add the bacon and cook until crisp at the edges, 3 to 5 minutes.
Add the leeks and cook until softened, 3 minutes.
Add the garlic and crushed red pepper and cook, stirring, for 1 minute.
Stir in the tomato paste for 1 minute.
Stir in the cream cheese until melted. Stir in half of the shredded cheese, then the reserved pasta cooking water.
Add the pasta to the sauce and toss.
Pile into a casserole and top with the tomatoes and remaining shredded cheese.
Bake until browned on top, 7 to 8 minutes.
Butternut Squash Tortellini
Ingredients:
20 oz Butternut Squash, cut in 1/2-inch cubes
2 Tbsp thinly sliced Sage, divided (I didn't use any)
1 Tbsp Wegmans Basting Oil (this is just seasoned oil... if no Wegmans, just use olive oil)
Salt and pepper to taste
2 Tbsp unsalted butter, chopped
3 cups Food You Feel Good About Butternut Squash Soup (Trader Joes sells a Butternut Squash soup too - it comes in a carton)
2 pkgs (9 oz each) Italian Classics Goat Cheese Tortelloni (Dairy Dept), cooked 4 min, drained (you can use any refrigerated cheese tortellini)
:
Directions:
1. Preheat oven to 450 degrees.
2. Toss squash, 1 Tbsp sage, oil, salt, pepper, and butter in mixing bowl.
3. Spread mixture in even layer on baking sheet. Roast 15-18 min until golden-brown.
4. Add squash, soup, and remaining Tbsp sage to skillet on MEDIUM; bring to a simmer. Season to taste with salt and pepper.
5. Add pasta; cook 1 min.
20 oz Butternut Squash, cut in 1/2-inch cubes
2 Tbsp thinly sliced Sage, divided (I didn't use any)
1 Tbsp Wegmans Basting Oil (this is just seasoned oil... if no Wegmans, just use olive oil)
Salt and pepper to taste
2 Tbsp unsalted butter, chopped
3 cups Food You Feel Good About Butternut Squash Soup (Trader Joes sells a Butternut Squash soup too - it comes in a carton)
2 pkgs (9 oz each) Italian Classics Goat Cheese Tortelloni (Dairy Dept), cooked 4 min, drained (you can use any refrigerated cheese tortellini)
:
Directions:
1. Preheat oven to 450 degrees.
2. Toss squash, 1 Tbsp sage, oil, salt, pepper, and butter in mixing bowl.
3. Spread mixture in even layer on baking sheet. Roast 15-18 min until golden-brown.
4. Add squash, soup, and remaining Tbsp sage to skillet on MEDIUM; bring to a simmer. Season to taste with salt and pepper.
5. Add pasta; cook 1 min.
Chicken Pot Pie
Ingredients:
1 pkg Pillsbury pie crust
diced cooked chicken (from a rotisserie chicken)
1 bag frozen mixed veggies
1 can cream of potato soup (undiluted)
1 can cream of mushroom soup (undiluted)
about 1/2 a can of chicken broth
3/4 tsp garlic powder
3/4 tsp onion powder
Directions:
Preheat oven to 375
Place one layer of pie crust in bottom of deep dish pie pan
In bowl combine all other ingredients, mix well
Pour into pan with bottom crust
Place top crust on, crimp edges, cut small vent holes in top
Bake at 375 for 45 minutes to 1 hour. If the edges start to brown too quickly cover with foil.
Let stand 5 minutes before serving.
1 pkg Pillsbury pie crust
diced cooked chicken (from a rotisserie chicken)
1 bag frozen mixed veggies
1 can cream of potato soup (undiluted)
1 can cream of mushroom soup (undiluted)
about 1/2 a can of chicken broth
3/4 tsp garlic powder
3/4 tsp onion powder
Directions:
Preheat oven to 375
Place one layer of pie crust in bottom of deep dish pie pan
In bowl combine all other ingredients, mix well
Pour into pan with bottom crust
Place top crust on, crimp edges, cut small vent holes in top
Bake at 375 for 45 minutes to 1 hour. If the edges start to brown too quickly cover with foil.
Let stand 5 minutes before serving.
Moo Shu Pork Kebabs (see Note below)
Ingredients:
2 tablespoons hoisin sauce
2 tablespoons soy sauce
1 teaspoon seasoned rice vinegar
1 tablespoon sugar
1 teaspoon cornstarch
12 ounces boneless pork chops, cut into sixteen 1-inch cubes
16 white mushrooms
1 1/2 tablespoons vegetable oil
3 cups shredded coleslaw mix
4 large flour tortillas
Directions:
Preheat the broiler.
In a bowl, combine the hoisin sauce, soy sauce, vinegar and sugar. Pour half of the mixture into a second bowl and stir in the cornstarch.
Thread the pork and mushrooms onto 8 skewers. Rub with 1 tablespoon oil and place on a baking sheet. Cook, turning once, for 5 minutes. Brush with the hoisin mixture without cornstarch. Cook, turning once, for 4 minutes.
In a skillet, heat the remaining 1 1/2 teaspoons oil over medium-high heat. Add the coleslaw mix and cook for 2 minutes. Stir in the hoisin-cornstarch mixture and cook, stirring, for 1 minute.
Serve with the kebabs and tortillas. (We spread more hoisin sauce on the tortillas)
NOTE: Next time I make this, I am going to cut the pork into thin strips and cook the pork and mushrooms as a stir fry, then I plan to add to the cabbage mixture. This will make it more like the restaurant way of serving. We thought the taste was great, but it was a little hard to eat the pork in the cubes!
October Update
Well, even though it is officially no longer, October, I am titling this October in hopes that I can pull together another list for you before Thanksgiving (but don't get your hopes up)!
With so many recipes out there, I really do only add new stuff about about once a week at the most, so it takes awhile to find recipes for you.
This update includes:
With so many recipes out there, I really do only add new stuff about about once a week at the most, so it takes awhile to find recipes for you.
This update includes:
- Moo Shu Pork (just like a Chinese restaurant)
- Chicken Pot Pie (a recipe from my non-cooking sister - so you know this is easy!)
- Tortellini with Roasted Butter Nut Squash (a Wegmans recipe, so some of you may have trouble finding the ingredients, although I think Trader Joe's would have everything you need)
- BLT Mac n Cheese
- great Chocolate Chip Cookies
As always, let me know what you think!
Jen
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