Tuesday, October 26, 2010
Oven to 400
2 Chicken breasts, thawed
3 Tablespoons of cream cheese, softened
1 Tablespoon of Pesto (or more, to taste) OR if you do not have pesto, add some parmesan cheese, dried basil, olive oil, and garlic to a food processor with the cream cheese and blend
1 egg white
1 teaspoon of water
2 teaspoons of olive oil
Combine the cream cheese and pesto (I used a food processor, but I am sure mixing by hand would work just find). Slice the chicken breasts almost touching the other side of the breast so you have a nice opening. Stuff the cream cheese mix into the chicken breast, and press it firmly to close it. Combine the egg white and water in a bowl. Holding the chicken breast closed, dip it in the egg white mixture, and then dip it in the bread crumbs. Put the olive oil in a skillet over medium high heat. Put the chicken breasts in the skillet until golden brown on one side (about two minutes) and then put them into a casserole dish for baking, brown side up. Bake for 20-25 minutes (until the pink is gone!)
Saturday, October 23, 2010
I love peanut butter. Have I mentioned that before? I LOVE PEANUT BUTTER. Thankfully, my boys do as well. It was the only source of protein I could get down my son for the longest time. We’ve had more than our fair share of peanut butter and jelly sandwiches in the past year, that is for sure. But sometimes, I think peanut butter gets stuck in the “sweets” category. I know it’s stuck there for my husband. He is not a fan of this dish. Like, not at all. Won’t touch it. Ever again. But the little bug and me? Oh, we can devour this stuff. I love peanut butter used in savory applications. It goes SO WELL with Thai flavors. And put it on noodles, my other favorite type of food? Mm. Mm-mm.
This is pretty much what I do for this dish. I have a hard time paying attention to quantity when I play with a recipe. I usually end up adjusting things a couple of times before I’m satisfied, so you may need to play around with this one until it tastes good to you. Just remember – go easy on the sugar! This is supposed to be mostly savory.
Thai Style Peanut Butter Noodles
Adapted from Ellie Krieger’s The Food You Crave
½ cup peanut butter (creamy or chunky)
½ cup chicken broth
3+ tbsp low sodium soy sauce (depending on your taste buds)
3 tbsp lime juice
2 tsp brown sugar
1 clove minced garlic (or ¼ tsp garlic powder)
1 tbsp minced fresh ginger (or ¼ - ½ tsp ground ginger)
2 tbsp chili sauce (see note below)
1 ½ tbsp toasted sesame oil
1 scallion, chopped
Combine all ingredients into a small bowl (I usually do a cereal bowl, honestly). Mix well. If the peanut butter is not mixing with the other ingredients, microwave on high for 15-20 seconds, then stir vigorously. Serve over cooked whole wheat pasta – I like angel hair, myself.
*This is super quick and easy, and you probably have most of this stuff already. The toasted sesame oil is great for Asian dishes, so if you don’t have it already, go get some! Totally worth it. And the toasted has such a nice flavor. It’s hard to find just straight up sesame oil that doesn’t have canola oil mixed in with it, so just go ahead and buy the toasted sesame oil. Be careful, though – it does not have a high smoke point like vegetable or canola oil, so NEVER try to stir fry or cook with it over anything higher than low heat. Trust me. Also, the chili sauce might not be something you have. The brand I buy is cheapest at Whole Foods; it’s called “Roland Ginger Chili Sauce” and it has a yellowish label with skinny green lizardy dragons on it. Good stuff, again with pretty much any Asian dish.
Just to make it worth your while to go out and buy the toasted sesame oil, I’ll post a couple more recipes that use it soon J
Wednesday, October 6, 2010
- 2 cans condensed cream of chicken (or cream of mushroom) soup- sometimes I'll even do one of each
- 1 1/2 cups (12 oz) sour cream
- 4 Tbsp butter (divided in half, and softened) - you will use 2 Tbsp here and 2 Tbsp there
- 1 (2lb) package frozen shredded hashbrowns, thawed
- 8 oz. sharp cheddar cheese, shredded
- 2 cups corn flakes cereal
- black pepper
- garlic salt
- onion powder
- Preheat oven to 350 degrees F. Lightly grease a 9x13 inch casserole dish.
- In a large bowl mix the soup, sour cream, 2 Tbsp butter, and hashbrowns. Sprinkle a pinch of black pepper, garlic salt, and onion powder to the mixture.
- Stir in 3/4 of the cheese. Pour the mixture into the dish and sprinkle the remaining cheese on top, as well as enough corn flakes to thinly cover the top. Then pour 2 Tbsp melted butter over the cornflakes.
- Bake for 45mins-1 hour until cheese is melted and bubbly. I have made this many many times, and sometimes it takes even longer than an hour to cook, but I have found that it's very hard to ruin this dish. Unless you forget about it for 2 hours, I'm pretty sure you can't over cook this. It may still be a little soupy when you remove it from the oven, but like I said, as it cools (either sitting out on the counter or in the fridge), it will thicken up.
Tuesday, October 5, 2010
-high in vitamins and fiber
-dried, ground mushrooms can add flavor to sauces and make good rubs
-they are so tasty!
Currently, chantrelle mushrooms are out in force. We have been eating them in everything. **We pick them wild ourselves but I never recommend that unless you are POSITIVE they are edible. Some will make you very sick or very dead.
Chantrelle mushrooms are very meaty like portabellos. So you can substitute other meaty mushrooms in this recipe.
1 Tbsp. vegetable or olive oil
1 poblano chili, seeded and thinly sliced
1/2 red onion, sliced
3 C diced Chantrelle mushrooms
1 package taco seasoning
Taco sized tortillas (corn or flour)
Favorite taco topping
Heat 1 Tbsp. oil in a large nonstick skillet over medium heat. Add poblano, onion, and mushrooms. Saute 5 minutes. Add taco seasoning to taste.
Add the mushroom mixtue to heated tortillas and top with your favorite taco toppings!