I don't have an outdoor grill, so made this in my kitchen instead. I broiled it, and it was good, but I think next time I'll throw in on my George Foreman grill. George is good for things like this.
3 boneless skinless chicken (about 2 lbs)
2 t vegetable oil
Rub
2 t granulated garlic
2 t chili powder
1/2 t onion powder
1/2 t coriander
1 t kosher salt
1 t cumin
1/2 t chipotle chili powder
Glaze
1/2 C Honey
1T Cider Vinegar
Combine the rub spices in bowl and mix well.
Drizzle oil over chicken and rub in with your hands to lightly coat all the pieces. Then toss chicken with the spice rub to coat all sides well. Use your hands and get in there! Grill chicken for 3-5 minutes on each side, until cooked through.
While the chicken is cooking, warm honey in the microwave so it’s not so thick. Add the vinegar and combine well. Reserve 2T honey glaze for later. Take the rest and brush on chicken (both sides) in the final moments of grilling.
Drizzle the remaining 2 Tbls of glaze over the top after you take it off the grill.
As a warning, this can make a hot mess, literally. It’s sugar, and it’s going drip. But the smelly smoke is worth it for a minute or two. Just leave your grill on for a few minutes after the chicken is done to burn off any excess glaze. It’s totally worth it once you taste this stuff.
If you don’t have a bbq, try it on an indoor grill pan or use your broiler. Just be sure to open a window in case you burn your glaze!
(source: www.ourbestbites.com)
Tuesday, January 31, 2012
Apples, No Pie, a la Mode
Qucik and tasty. Perfect warm, with vanilla ice cream. Hit the spot just right.
3 tablespoons butter
1-inch piece fresh ginger, grated or minced
3 Golden Delicious apples, quartered, cored and sliced
2 teaspoons lemon juice
3 tablespoons brown sugar
1 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1 pint vanilla ice cream
1 canister whipped cream
Heat a skillet over medium to medium-high heat. Add the ginger and apples to warm butter, squeeze a little lemon juice over the pan and saute 4 to 5 minutes. Add brown sugar, cinnamon, nutmeg to the apples and cook another 2 minutes. Spoon apples into dessert dishes and top with ice cream and whipped cream. Garnish whipped cream with a pinch more cinnamon or nutmeg.
(Source: Rachel Ray/Food Network)
3 tablespoons butter
1-inch piece fresh ginger, grated or minced
3 Golden Delicious apples, quartered, cored and sliced
2 teaspoons lemon juice
3 tablespoons brown sugar
1 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1 pint vanilla ice cream
1 canister whipped cream
Heat a skillet over medium to medium-high heat. Add the ginger and apples to warm butter, squeeze a little lemon juice over the pan and saute 4 to 5 minutes. Add brown sugar, cinnamon, nutmeg to the apples and cook another 2 minutes. Spoon apples into dessert dishes and top with ice cream and whipped cream. Garnish whipped cream with a pinch more cinnamon or nutmeg.
(Source: Rachel Ray/Food Network)
Tuesday, January 24, 2012
Roasted Chickpea Fajitas
This is a healthy and delicious alternative to using meat in your fajitas. I hadn't ever thought or heard of roasting chickpeas, but it worked great!
To make the Roasted Chickpeas:
2 teaspoons chili powder
1/4 teaspoon garlic powder
1/4 teaspoon onion powder
1 1/2 teaspoon ground cumin
1 teaspoon sea salt
1 tablespoon fresh lime juice
2 tablespoons water
1 (15 oz.) can of chickpeas, drained and rinsed
For the Fajitas:
1 tablespoon olive oil
1 onion, sliced
1 clove garlic, minced
3 bell peppers (any color), sliced
8 ounces sliced mushrooms
1 tablespoon chili powder
1 teaspoon ground cumin
1/2 teaspoon oregano
Salt and pepper, to taste
Juice of 1 large lime
1/3 cup chopped cilantro
For serving:
Flour tortillas
Diced tomatoes
Avocado slices
Plain Greek yogurt or sour cream
Lime wedges
To roast the chickpeas: preheat oven to 400 degrees. In a medium bowl, combine chili powder, garlic powder, onion powder, cumin, salt, lime juice and water. Stir in chickpeas. Place seasoned chickpeas on a baking sheet that has been sprayed with cooking spray. Bake for 20-25 minutes, stirring once during cooking, until chickpeas are slightly crispy.
While the chickpeas are roasting, in a large skillet, heat oil over medium high heat. Add onions, garlic, peppers, and mushrooms. Cook for 5 minutes.
In a small bowl, combine chili powder, cumin, oregano, salt, pepper, and lime juice. Pour mixture over vegetables and cook for another 5 minutes, or until vegetables are tender. Stir in the roasted chickpeas and fresh cilantro.
Spoon roasted chickpea and vegetable mixture evenly down the centers of warm tortillas, and garnish with tomatoes, avocado slices, and Greek yogurt. Roll up tortillas, and serve immediately.
(source: www.twopeasandtheirpod.com)
To make the Roasted Chickpeas:
2 teaspoons chili powder
1/4 teaspoon garlic powder
1/4 teaspoon onion powder
1 1/2 teaspoon ground cumin
1 teaspoon sea salt
1 tablespoon fresh lime juice
2 tablespoons water
1 (15 oz.) can of chickpeas, drained and rinsed
For the Fajitas:
1 tablespoon olive oil
1 onion, sliced
1 clove garlic, minced
3 bell peppers (any color), sliced
8 ounces sliced mushrooms
1 tablespoon chili powder
1 teaspoon ground cumin
1/2 teaspoon oregano
Salt and pepper, to taste
Juice of 1 large lime
1/3 cup chopped cilantro
For serving:
Flour tortillas
Diced tomatoes
Avocado slices
Plain Greek yogurt or sour cream
Lime wedges
To roast the chickpeas: preheat oven to 400 degrees. In a medium bowl, combine chili powder, garlic powder, onion powder, cumin, salt, lime juice and water. Stir in chickpeas. Place seasoned chickpeas on a baking sheet that has been sprayed with cooking spray. Bake for 20-25 minutes, stirring once during cooking, until chickpeas are slightly crispy.
While the chickpeas are roasting, in a large skillet, heat oil over medium high heat. Add onions, garlic, peppers, and mushrooms. Cook for 5 minutes.
In a small bowl, combine chili powder, cumin, oregano, salt, pepper, and lime juice. Pour mixture over vegetables and cook for another 5 minutes, or until vegetables are tender. Stir in the roasted chickpeas and fresh cilantro.
Spoon roasted chickpea and vegetable mixture evenly down the centers of warm tortillas, and garnish with tomatoes, avocado slices, and Greek yogurt. Roll up tortillas, and serve immediately.
(source: www.twopeasandtheirpod.com)
Sunday, January 22, 2012
Pumpkin Spice Dip
Two 8-ounce packages cream cheese, softened
1 cup powdered sugar, sifted
One 15-ounce can (unsweetened) pure pumpkin
1 teaspoon ground ginger
1 teaspoon ground cinnamon
In large bowl, use an electric mixer to blend cream cheese with sugar. Add pumpkin and spices and blend well. Place dip in a serving bowl.
Serve with gingersnaps or sliced apples.
(source: www.recipegirl.com)
1 cup powdered sugar, sifted
One 15-ounce can (unsweetened) pure pumpkin
1 teaspoon ground ginger
1 teaspoon ground cinnamon
In large bowl, use an electric mixer to blend cream cheese with sugar. Add pumpkin and spices and blend well. Place dip in a serving bowl.
Serve with gingersnaps or sliced apples.
(source: www.recipegirl.com)
White Chocolate Cranberry Blondies
I'm not really a fan of white chocolate, but these are delicious. I've been told these are reminiscent of Starbucks' Cranberry Bliss Bars. I've never had one at Starbucks, so I wouldn't know, but I do know that they are amazingly tasty.
BLONDIE LAYER:
3/4 cup (1 1/2 sticks) salted butter, cubed
1 1/2 cups packed light brown sugar
2 large eggs
3/4 teaspoon vanilla extract
2 1/4 cups all-purpose flour
1 1/2 teaspoons baking powder
1/4 teaspoon salt
1/8 teaspoon ground cinnamon
1/2 cup dried cranberries
6 ounces white baking chocolate, coarsely chopped
FROSTING:
1 package (8 ounces) cream cheese, softened
1 cup powdered sugar, sifted
6 ounces white baking chocolate, melted
1/2 cup dried cranberries, chopped
Preheat the oven to 350 degrees F. Spray a 13x9-inch baking dish with nonstick spray.
Prepare the blondie layer: In a medium bowl, melt butter for one minute in the microwave; stir in brown sugar. Scrape the butter & sugar into a large bowl and let cool to room temperature. Use an electric mixer to beat in the eggs and vanilla. In a separate bowl, whisk together the flour, baking powder, salt and cinnamon; gradually add the dry mixture to the butter mixture. Stir in the cranberries and chopped chocolate (the batter will be thick).
Spread the blondie batter into the prepared pan. Bake for 18-21 minutes or until a toothpick inserted near the center comes out clean (do not overbake). Cool completely on a wire rack.
Prepare the frosting: In a large bowl, use an electric mixer to beat the cream cheese and powdered sugar until well-blended. Gradually add half of the melted white chocolate; beat until blended. Frost brownies. Sprinkle with cranberries. Drizzle with remaining melted white chocolate. Cut into bars- square or triangle-shaped. Store in the refrigerator until ready to serve.
*If you'd like to add an orange flavor to these bars, add 1 tablespoon grated orange zest to the frosting.
(Source: Taste of Home)
BLONDIE LAYER:
3/4 cup (1 1/2 sticks) salted butter, cubed
1 1/2 cups packed light brown sugar
2 large eggs
3/4 teaspoon vanilla extract
2 1/4 cups all-purpose flour
1 1/2 teaspoons baking powder
1/4 teaspoon salt
1/8 teaspoon ground cinnamon
1/2 cup dried cranberries
6 ounces white baking chocolate, coarsely chopped
FROSTING:
1 package (8 ounces) cream cheese, softened
1 cup powdered sugar, sifted
6 ounces white baking chocolate, melted
1/2 cup dried cranberries, chopped
Preheat the oven to 350 degrees F. Spray a 13x9-inch baking dish with nonstick spray.
Prepare the blondie layer: In a medium bowl, melt butter for one minute in the microwave; stir in brown sugar. Scrape the butter & sugar into a large bowl and let cool to room temperature. Use an electric mixer to beat in the eggs and vanilla. In a separate bowl, whisk together the flour, baking powder, salt and cinnamon; gradually add the dry mixture to the butter mixture. Stir in the cranberries and chopped chocolate (the batter will be thick).
Spread the blondie batter into the prepared pan. Bake for 18-21 minutes or until a toothpick inserted near the center comes out clean (do not overbake). Cool completely on a wire rack.
Prepare the frosting: In a large bowl, use an electric mixer to beat the cream cheese and powdered sugar until well-blended. Gradually add half of the melted white chocolate; beat until blended. Frost brownies. Sprinkle with cranberries. Drizzle with remaining melted white chocolate. Cut into bars- square or triangle-shaped. Store in the refrigerator until ready to serve.
*If you'd like to add an orange flavor to these bars, add 1 tablespoon grated orange zest to the frosting.
(Source: Taste of Home)
Creamy Avocado Pasta
6 ounces pasta, we used whole wheat spaghetti
1 large ripe Avocado, pitted and peel removed
1 tablespoon fresh lime juice
1 clove garlic, minced
1/4 cup chopped fresh cilantro
1/2 teaspoon kosher salt, or to taste
Freshly ground black pepper, to taste
Bring water to a boil in a medium sized pot. Salt the water and add in your pasta, reduce heat to medium, and cook until Al Dente, about 8-10 minutes.
While the pasta is cooking, make the sauce by placing the avocado, garlic, lime juice, cilantro, salt and pepper into a food processor or blender. Process until smooth and creamy.
When pasta is done cooking, drain and place pasta into a large bowl. Add the sauce to the pasta and toss until pasta is well coated. Season with additional salt and pepper, and top with parmesan or feta cheese. Serve immediately.
**Best eaten the day it is made.**
(source: www.twopeasandtheirpod.com)
1 large ripe Avocado, pitted and peel removed
1 tablespoon fresh lime juice
1 clove garlic, minced
1/4 cup chopped fresh cilantro
1/2 teaspoon kosher salt, or to taste
Freshly ground black pepper, to taste
Bring water to a boil in a medium sized pot. Salt the water and add in your pasta, reduce heat to medium, and cook until Al Dente, about 8-10 minutes.
While the pasta is cooking, make the sauce by placing the avocado, garlic, lime juice, cilantro, salt and pepper into a food processor or blender. Process until smooth and creamy.
When pasta is done cooking, drain and place pasta into a large bowl. Add the sauce to the pasta and toss until pasta is well coated. Season with additional salt and pepper, and top with parmesan or feta cheese. Serve immediately.
**Best eaten the day it is made.**
(source: www.twopeasandtheirpod.com)
Thursday, January 19, 2012
Cheesy Broccoli & Rice
I think I've mentioned before that I'm not a fan of casseroles. The word itself brings to my mind a slop of a myriad of things thrown together with a some condensed soup, baked, and served, being told I had to eat it for dinner. It really just grosses me out. So I avoid the use of such in any of the dinners I make.
If I so happen to find a recipe that I like that just so happens to be prepared in only one pan and baked in the oven, I prefer to refer to it as a one dish wonder. And for the record, I never condensed soups, in an effort to eliminate processed ingredients from the meals I make for my family. That being said, I made this last night, and it was quite delicious. Jada gobbled hers right up. Even the broccoli.
**This would also be good if you added shredded chicken.**
2 slices hearty white sandwich bread, torn into pieces
3/4 cup grated parmesan cheese
4 tablespoons butter, melted; plus two tablespoons chilled
1 garlic clove, minced
2 pounds broccoli (about 3-4 medium heads), florets cut into 1-inch pieces, stems chopped
1 onion, finely chopped
1 1/4 cups long grain white rice
4 cups low-sodium chicken broth
1 1/4 cups half-and-half
1 teaspoon salt
2 cups shredded extra-sharp cheddar cheese
1/4 teaspoon cayenne pepper
pepper, to taste
Adjust oven rack to middle position and heat the oven to 400 degrees. Grease a 9X13-inch baking dish. Pulse bread, 1/4 cup parmesan cheese and melted butter in a food processor until coarsely ground. Add garlic. Set aside.
Microwave broccoli florets (save stems for later), covered, in a large bowl until bright green and tender, 2 to 3 minutes (no need to add water). Be careful not to overcook or they will become soggy and discolored. Melt remaining butter in a large pot over medium heat. Cook onion and broccoli stems until softened, 8 to 10 minutes. Add rice and cook, stirring constantly, until rice is translucent, about 1 minute. Stir in broth, half-and-half, and salt and bring to a boil. Reduce heat to medium-low and cook, stirring often, until rice is tender, 20 to 25 minutes. Off the heat, stir in cheddar cheese, cayenne, remaining parmesan and broccoli florets.
Pour the mixture into prepared baking dish and top with bread crumb mixture. Bake until the sauce is bubbling around the edges and the top is golden brown, about 15 minutes. Cool 5 minutes before serving.
(Source: www.melskitchencafe.com)
If I so happen to find a recipe that I like that just so happens to be prepared in only one pan and baked in the oven, I prefer to refer to it as a one dish wonder. And for the record, I never condensed soups, in an effort to eliminate processed ingredients from the meals I make for my family. That being said, I made this last night, and it was quite delicious. Jada gobbled hers right up. Even the broccoli.
**This would also be good if you added shredded chicken.**
2 slices hearty white sandwich bread, torn into pieces
3/4 cup grated parmesan cheese
4 tablespoons butter, melted; plus two tablespoons chilled
1 garlic clove, minced
2 pounds broccoli (about 3-4 medium heads), florets cut into 1-inch pieces, stems chopped
1 onion, finely chopped
1 1/4 cups long grain white rice
4 cups low-sodium chicken broth
1 1/4 cups half-and-half
1 teaspoon salt
2 cups shredded extra-sharp cheddar cheese
1/4 teaspoon cayenne pepper
pepper, to taste
Adjust oven rack to middle position and heat the oven to 400 degrees. Grease a 9X13-inch baking dish. Pulse bread, 1/4 cup parmesan cheese and melted butter in a food processor until coarsely ground. Add garlic. Set aside.
Microwave broccoli florets (save stems for later), covered, in a large bowl until bright green and tender, 2 to 3 minutes (no need to add water). Be careful not to overcook or they will become soggy and discolored. Melt remaining butter in a large pot over medium heat. Cook onion and broccoli stems until softened, 8 to 10 minutes. Add rice and cook, stirring constantly, until rice is translucent, about 1 minute. Stir in broth, half-and-half, and salt and bring to a boil. Reduce heat to medium-low and cook, stirring often, until rice is tender, 20 to 25 minutes. Off the heat, stir in cheddar cheese, cayenne, remaining parmesan and broccoli florets.
Pour the mixture into prepared baking dish and top with bread crumb mixture. Bake until the sauce is bubbling around the edges and the top is golden brown, about 15 minutes. Cool 5 minutes before serving.
(Source: www.melskitchencafe.com)
Monday, January 9, 2012
Seafood Pasta
This was an attempt to recreate a dish similar to one my brother made for me a few years ago. I don't know how similar it actually ended up being, but either way, I got many compliments from our dinner guests. It sure isn't very healthy, but it sure is delicious.
1/2 cup butter
16 oz. small shrimp, detailed and deveined
1 small can minced clams
1 package imitation crab meat, sliced into small chunks
garlic, salt, pepper, basil, and parsley, to taste
1 jar alfredo sauce
16 oz. angel hair pasta
Melt butter in a deep frying pan over medium heat. Add the garlic and stir for a minute or two. Add shrimp, clams, crab, and spices (to taste. I like mine garlicy and peppery). Stir freuqently, letting the seafood soak up the butter (probably for about 8 minutes). Once most of the butter has been soaked up, add the alfredo sauce; stir, and let heat through.
While the sauce is simmering, cook angel hair pasta according to package directions.
Serve sauce over the noodles. Devour.
1/2 cup butter
16 oz. small shrimp, detailed and deveined
1 small can minced clams
1 package imitation crab meat, sliced into small chunks
garlic, salt, pepper, basil, and parsley, to taste
1 jar alfredo sauce
16 oz. angel hair pasta
Melt butter in a deep frying pan over medium heat. Add the garlic and stir for a minute or two. Add shrimp, clams, crab, and spices (to taste. I like mine garlicy and peppery). Stir freuqently, letting the seafood soak up the butter (probably for about 8 minutes). Once most of the butter has been soaked up, add the alfredo sauce; stir, and let heat through.
While the sauce is simmering, cook angel hair pasta according to package directions.
Serve sauce over the noodles. Devour.
Bombshell Brownies
This was my first attempt at making brownies from scratch. I made them for my sister's birthday dinner, and was immediately instructed to post the recipe to the blog. That's how good they were. So I'm just following orders here. :) But, basically they are the bomb.
1 cup butter, melted
3 cups white sugar
1 tablespoon vanilla extract
4 eggs
1 1/2 cups all-purpose flour
1 cup unsweetened cocoa powder
1 teaspoon salt
1 cup semisweet chocolate chips
Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9x13 baking dish.
Combine the melted butter, sugar, and vanilla in a large bowl. Beat in the eggs, one at a time, mixing well after each, until thoroughly blended.
Sift together the flour, cocoa powder, and salt. Gradually stir the flour mixture into the chocolate mixture until blended. Stir in the chocolate morsels. Spread the batter evenly into the prepared baking dish.
Bake in preheated oven until an inserted toothpick comes out clean, 35 to 40 minutes. Remove, and cool pan on wire rack before cutting.
(source: www.allrecipes.com)
1 cup butter, melted
3 cups white sugar
1 tablespoon vanilla extract
4 eggs
1 1/2 cups all-purpose flour
1 cup unsweetened cocoa powder
1 teaspoon salt
1 cup semisweet chocolate chips
Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9x13 baking dish.
Combine the melted butter, sugar, and vanilla in a large bowl. Beat in the eggs, one at a time, mixing well after each, until thoroughly blended.
Sift together the flour, cocoa powder, and salt. Gradually stir the flour mixture into the chocolate mixture until blended. Stir in the chocolate morsels. Spread the batter evenly into the prepared baking dish.
Bake in preheated oven until an inserted toothpick comes out clean, 35 to 40 minutes. Remove, and cool pan on wire rack before cutting.
(source: www.allrecipes.com)
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