Wednesday, April 29, 2009

Hoisin BBQ Chicken

Here is the recipe I used to go along with the Oriental Coleslaw... Delish!


The Menu:
Hoisin BBQ Chicken

The Original Recipe:
I got this from the Babycenter bullitin boards

Hoisin Barbecued Chicken

BARBECUE SAUCE:
2/3 cup hoisin sauce
3 tablespoons rice wine or sake
3 tablespoons low-sodium soy sauce
3 tablespoons ketchup
2 tablespoons brown sugar
1 tablespoon minced garlic

REMAINING INGREDIENTS:
8 chicken drumsticks, skinned and trimmed (about 2 pounds)
8 chicken thighs, skinned and trimmed (about 2 pounds)
Cooking spray

To prepare barbecue sauce, combine first 6 ingredients in a medium bowl. Place 3/4 cup sauce in a large bowl; cover and chill remaining barbecue sauce. Add chicken to barbecue sauce in large bowl; toss to coat. Cover and marinate in refrigerator 8 hours or overnight. Preheat oven to 375°. Remove chicken from bowl; reserve marinade. Place chicken on a broiler pan coated with cooking spray. Bake at 375° for 30 minutes. Turn chicken; baste with reserved marinade. Bake an additional 20 minutes or until done. Discard marinade. Bring remaining 3/4 cup barbecue sauce to a boil in a small saucepan; reduce heat, and cook until slightly thick and reduced to about 1/2 cup (about 5 minutes). Drizzle chicken with sauce.

Yield: 8 servings (serving size: 1 drumstick, 1 thigh, and about 1 tablespoon sauce) Cooking Light, JANUARY 2001

The Way I Made It My Own:
I made it into a crockpot version! I served it over white rice.


Hoisin BBQ Chicken


BARBECUE SAUCE:
2/3 cup hoisin sauce
3 tablespoons rice wine or sake
3 tablespoons low-sodium soy sauce
3 tablespoons ketchup
3 tablespoons brown sugar
1 tablespoon minced garlic

REMAINING INGREDIENTS:
4-6 bonless skinless chicken breasts cut into strips

To prepare barbecue sauce, combine first 6 ingredients in crockpot; add chicken. Cook on low 8 hours or until chicken falls apart. Serve over White Rice.

Tuesday, April 28, 2009

Oriental Coleslaw

This is another recipe in my "to try" file that I had been wanting to make. I finally had a main dish to go along with it. (Hoisin BBQ Chicken recipe coming tomorrow!)
It is delicious. It has this twang flavor from the vinegar, so I didn't think it needed the chili paste (or is it because I cannot find chili paste in any of the stores around here??? ;o). This dish is just yummy!

The Menu:
Oriental Coleslaw


The Original Recipe:
I found this on Recipezzar

Oriental Coleslaw Recipe

3 hours 3 hours prep
SERVES 6

6 cups green cabbage, shredded
2 cups
red cabbage, shredded
2
red bell peppers, seeded and sliced into small strips
2 medium
carrots, peeled and coarsely shredded
10
green onions, chopped
1 cup chopped
peanuts


DRESSING
6 tablespoons rice wine vinegar
1/3 cup vegetable oil
5 tablespoons
peanut butter (use extra chunky for this if possible)
3 tablespoons
soy sauce
3 tablespoons
brown sugar, packed
1 tablespoon fresh minced
ginger (or to taste)
1 tablespoon minced
fresh garlic (or to taste)
chili paste (start with a small amount, this stuff is spicy!)
salt and pepper


In a processor or blender process all dressing ingredients, adjust amounts to taste (chill for a minimum of at least 2 hours to blend flavors).
Place all the salad ingredients in a large bowl, including the chopped peanuts; pour the dressing over, toss to combine.
Season with salt and pepper.
Sprinkle with more peanuts if desired.



The Way I Made it My Own:
This would of made way to much for my family, so I made less. I didn't add the chili paste, either. It had enough twang to it with just the rice vinegar. It was delicious and even my picky 12 year old ate it!!


Oriental Coleslaw Recipe

1 bag prechopped cabbage mix (coleslaw mix) 1 small red bell pepper, seeded and sliced into small strips 1 medium carrots, peeled and coarsely shredded
5
green onions, chopped
1/2 cup chopped
peanuts


DRESSING
3 tablespoons rice wine vinegar
1/6 cup vegetable oil
3 1/2 tablespoons
peanut butter (use extra chunky for this if possible)
1 1/2 tablespoons
soy sauce
2 tablespoons
brown sugar, packed
1/2 tablespoon fresh minced
ginger (or to taste)
1/2 tablespoon minced
fresh garlic (or to taste)
In a processor or blender process all dressing ingredients, adjust amounts to taste (chill for a minimum of at least 2 hours to blend flavors).
Place all the salad ingredients in a large bowl, including the chopped peanuts; pour the dressing over, toss to combine.
Sprinkle with more peanuts if desired.

Monday, April 27, 2009

I have a recipe published!!

I am proud to announce that I have a recipe in the June/July 2009 Issue of Taste Of Home Healthy Cooking Issue!! Ham and Asparagus Casserole is the name and published is the game!! Woohoo!!!

Ok, so this is the way I have it written out. Get the magazine, it is much nicer in there. They fixed up all my non-abilities of writing smoothly in the directions... in other words, it probably makes more sense the way they wrote it!

Asparagus and Ham Casserole
Ingredients:
3 3/4 cup Whole wheat yolk-free noodles, uncooked
2 1/2 cup Asparagus coarsely chopped (1-inch peices)
1 medium Onion, chopped
1 Tbls. reduced-fat butter
1/4 cup all purpose flour
1/2 tsp. Dried thyme
1/8 tsp. Black pepper
1 cup fat free milk
1 cup reduced-sodium chicken broth
1 tbs. Lemon juice
1 1/2 cups Cubed ham steak
1/4 cup minced fresh parsley
1/3 cup french fried onions
2 Tbls. grated Parmesan

Preparation:
preheat oven 350 degrees.cook pasta in boiling water according to package. Drain.meanwhile in large saucepan, bring 2 cups water to a boil; add asparagus. cover and cook for 3-5 minutes or until crisp-tender; drain and set aside.Melt butter in saucepan over medium heat, add onions and saute.Combine chicken broth and milk in measuring cup.Add Flour, thyme, pepper in with onions and butter then add milk mixture whisking until thick, stirring constantly. Add cubed ham, and asparagus to mixture.Remove from heat and stir in lemon juice and parsley.Combine the pasta and ham mixture into a 13x9 casserole dish.Sprinkle with frid onions and cheese.Bake for 10 minutes or until bubbly and top is brown.

Maple Raisen Granola

The Menu:
Maple Raisen Granola



The Original Recipe:
This is such a simple and yummy recipe. You can eat it alone, pour some milk on it, top ice cream with it. It is addicting!!!


Maple Raisin Granola

Canola Oil
3 cups old fashioned rolled oats
1/4 cup whole wheat flour
1/2 tsp. cinnamon
Pinch of salt
1/2 cup pure maple syrup
'1/3 cup canola oil
1 tsp. vanilla extract
1 cup raisins


Preheat oven to 300 degrees. Lightly coat baking sheet with canola oil. In large bowl, combine oats, flour, cinnamon and salt. In separate bowl, whisk together syrup, oil and vanilla extract. Add to oat mixture, stirring well to coat. Spread mixture across baking sheet. Bake 30 minutes. Remove tray from oven. Sprinkle granola with raisins. Using large spoon or spatula, mix raisins and granola well, breaking up any lumps. Return to oven and continue baking an additional 20 minutes. Allow granola to cool completely. Store in airtight container in refrigerator.





The Way I Made It My Own:
Yay! I finally have a recipe that I can compare the original to the way I make it! ha-ha. I change recipes so much that I sometimes don't have the Original to post, so the Original is mine. Oh, it's just so confusing!! ha-ha.. Well, I wanted a tad more health to it, so I added something special :o) Hope you Enjoy!!




Maple Raisin Granola

Spray Olive Oil
3 cups old fashioned rolled oats
1-2 tbls. wheat germ
1/4 cup whole wheat flour
1/2 tsp. cinnamon
Pinch of salt
1/2 cup pure maple syrup
1/3 cup canola oil
1 tsp. vanilla extract
1/2 cup raisins
1/2 cup dried cranberries



Preheat oven to 300 degrees. Lightly coat baking sheet with a light spray of olive oil (I use this instead of Pam). In large bowl, combine oats, flour, wheat germ, cinnamon and salt.
In separate bowl, whisk together syrup, oil and vanilla extract.
Add to oat mixture, stirring well to coat.
Spread mixture across baking sheet. Bake 30 minutes.
Remove tray from oven.
Sprinkle granola with raisins and cranberries
** Make sure you add the raisins and cranberries AFTER the first 30 minutes.
Using large spoon or spatula, mix raisins, cranberries and granola well, breaking up any lumps. Return to oven and continue baking an additional 20 minutes. Allow granola to cool completely. Store in airtight container in refrigerator.

Thursday, April 23, 2009

Shrimp Scampi Bake

I have had this recipe in my "to try" file for some time now. Oh. My. Goodness!!! It is DELICIOUS!!! It tastes like I went out to eat somewhere! lol It was soooo good!!!!! I really must try to make more recipes from my "to try" file if they are going to be this good! I could be sitting on a gold mine of a dish and not even know it! lol


The Menu:
Shrimp Scampi Bake


The Original Recipe:
This came from Babycenter recipe board. I love their recipes!



Shrimp Scampi Bake

1 cup butter
2 T prepared Dijon-style mustard
1 T fresh lemon juice
1 T chopped garlic
1 T chopped fresh parsley
2 lb medium raw shrimp, shelled, deveined, with tails attached

~*~*~*~*~*~
Preheat oven to 450 degrees F (230 degrees C).
In a small saucepan over medium heat, combine the butter, mustard, lemon juice, garlic, and parsley.
When the butter melts completely, remove from heat.
Arrange shrimp in a shallow baking dish. Pour the butter mixture over the shrimp.
Bake in preheated oven for 12 to 15 minutes or until the shrimp are pink and opaque.
6 servings





The Way I Made It My Own:
I made less than called for, and I added some yummy cheese!


Shrimp Scampi Bake

1/2 cup butter (I used Smart Balance)
1 Tbls. prepared Dijon-style mustard
1 1/2 teaspoon fresh lemon juice
1 1/2 teaspoon chopped garlic
1 1/2 teaspoon chopped fresh parsley
1 lb medium raw shrimp, shelled, deveined, with tails attached
1/3 cup shredded Parmesan cheese

~*~*~*~*~*~
Preheat oven to 450 degrees F (230 degrees C).
In a small glass dish combine the butter, mustard, lemon juice, garlic, and parsley; heat in microwave for 30 seconds, whisk to combine.
Arrange shrimp in a shallow pie plate. Pour the butter mixture over the shrimp.
Bake in preheated oven for 11 minutes or until the shrimp are pink and opaque. Take out of oven and turn broiler on. Add Cheese to top of shrimp. Broil 1 minute until cheese is melted and a bit toasty.
6 servings

Wednesday, April 22, 2009

Low Fat Banana Bread

This bread is so good. Atleast I think it is good. It tastes buttery, with out the butter.
I don't know why, but it just does. It is good!


The Menu:
Low Fat Banana Bread


The Original Recipe:
This was all different, and this is my version. I don't have the original anymore!
So, thus, this is the original! :oP It is a heavy bread and it fills you up fast! You can put nuts in it. I don't like nuts in my food, but you can add about 1/3 cup or so.


Low Fat Banana Bread

Ingredients
1 1/2 cups Whole-wheat flour
1/2 cup Brown sugar
1/4 cup Honey
1 1/4 tsp. Baking powder
1/2 tsp. Ground cinnamon
2 Egg whites
1 cup Banana, mashed
1/4 cup Applesauce (no sugar added)
1 tsp. Vanilla


Preparation
Preaheat oven to 350 degrees. Lightly grease an 8x4 loaf pan. In a large bowl, stir together flour, sugar, baking
powder, baking soda, and cinnamon. Add egg whites, bananas, and applesauce; stir just until combined. Pour batter
into prepared pan. Bake 50 to 55 minutes, until a toothpick in middle comes out clean. Let cool on wire rack.


Saturday, April 18, 2009

Crisp Waffles and Strawberry Syrup

I wanted to make a yummy breakfast this morning. I haven't been making as many home made things as I used to lately, so I figured I would get back at it. These were so yummy! The trick for the waffles is to let them cook longer to get that crispy texture and not a soggy one. Everyone ejoyed them this fine spring morning!

The Menu:

Crisp Waffles and Strawberry Syrup


The Original Recipe:
I believe this is a Betty Crocker Recipe. I didn't change it, but next time I might add 1 tsp. vanilla to the mix. It is in way healthy with all the butter, but it makes it taste so good!



(batter mixed)

(see the steam? Makes sure it stops before you open it)


Crisp Waffles

2 eggs
1 3/4 cup milk
1/2 cup margarine or butter, melted
2 cups all purpose flour
4 teaspoons baking powder
1 tablespoon sugar
1/2 teaspoon salt

Heat wafle iron. Beat eggs with hand beater until fluffy; beat in remaining ingredients just until smooth. Pour batter from cup or pitcher onto center of hot waffle iron. Bake until steamin stops, about 5 minutes ( mine took 7 minutes with the waffle iron I have). Remove waffle carefully.



The Original Recipe:
I made this recipe up using what I knew from browsing the internet about making strawberry syrup.




Strawberry Syrup

5 tablespoons sugar
2 tablespoons orange juice
1 pint fresh strawberrys

Hull the strawberrys and place in pot. Add orange juice and sugar. Blend with emersion blender (stick/handheld blender), until smooth. Bring to a slow boil and boil about 4-5 minutes, until it thickens a bit. Take off stove and let cool. Serve with your favorite waffles or pancakes.

Thursday, April 16, 2009

Crockpot Beef Barley Soup

I like Barley. I have a few recipes that uses it, but this one is my favorite. I know, it is getting more spring-like out every day, and I am still making warm wintery soups. They are just so good though to eat on those cool rainy spring days!!

The Menu:
Beef Barley Soup


The Original Recipe:
I really don't know where I got this recipe from? Did I make it up? I cannot remember. I change recipes so much that I don't keep the originals, so this is what I have.... and probably the way I made it my own makes this the original!


Beef Barley Soup

Ingredients

1 pound Lean stew beef, cut in 1/2-inch cubes
1/2 cup Chopped onion
2 Ribs celery, chopped
2 Medium carrots, diced
1 cup Frozen corn
3/4 cup Barley (NOT quick cooking barley. You want the real pearl barley, here)
2 Bay leafs
6 cups Beef broth
Salt, to taste
Pepper, to taste

Preparation
In crockpot, combine stew beef with onion, celery, carrots,corn, barley, bay leaf, and beef broth. Cook beef and barley
soup on low in crockpot for 6 to 8 hours. Taste and add salt and pepper, to taste.

Tuesday, April 14, 2009

Lentil and Squash Curry Soup

I love curry. This has wonderful bold flavors. I love the sweetness of the squash with everything else going on. It is very simple to make and delicious on a rainy afternoon.

The Menu:
Lentil and Squash Curry Soup


The Original Recipe:
I have no clue where I found this recipe, be it out of a food magazine or the internet but it doesn't really matter... just wait until you try this rich soup!!


Lentil and Squash Curry Soup

Ingredients

2 tsp Salt
2 T Curry powder
12 ounces lentils
2 T Unsalted butter
1 Onion diced
4 cloves Garlic minced
1 T Fresh grated ginger
1 Butternut squash, peeled seeded and cubed
2 14-oz Cans of low sodium chicken stock
2 cups Water


Preparation
Heat butter in large stock pan. Add curry powder and stir till fragrant. Add onion garlic and ginger, cook still translucent.
Add squash cook until beginning to soften, about five minutes. Add stock and water, bring to a boil. Reduce to simmer
and cook till squash is tender, about ten minutes. Stir in lentils. Cook until soft 10 to 15 minutes. Serve with cornbread!

Ham and Swiss Cheese Bake

This is a quick week-night meal. You can use leftover ham (as from Easter!) to make this. It is packed with a punch of flavor.




The Menu:
Ham and Swiss Cheese Bake



The Original Recipe:
I think I got this out of a small Bisquick recipe book a long time ago. I blended the green pepper and onion in a blender with the sour cream to make a green sauce. My kids won't eat anything chunky and green, so it had to be smooth!



Ham and swiss cheese bake


Ingredients
2 cups Bisquick
1/3 cup Honey mustard
1/2 cup Milk
2 cups Cubed fully cooked ham
4 Medium green onions chopped
1/4 cup Bell pepper chopped
1/4 cup Sour cream
1 cup Shredded swiss cheese


Preparation
Oven 450 degrees In bowl, stir bisquick, mustard, and milk until dough forms; press into 13x9 baking dish. Bake 8-10
minutes until set in middle. Meanwhile, mix ham, onion, bell pepper and sour cream together. Spread over crust and
sprinkle with cheese. Bake uncovered 5-6 minutes until cheese is melted and bubbly.

Wednesday, April 08, 2009

Marshmellow Fluff Stuff--Fruit Dip

I make this all summer long to eat with our strawberries from our plant we have. I don't know the real name of it, but we call it Marshmellow Fluff Stuff aka Fruit Dip. I get asked to bring this to all the parties in the summer-time.

The Menu:
Marshmellow Fluff Stuff-- Fruit Dip




The Original Recipe:
My son's grandma also makes this!!

Marshmellow Fluff Stuff--Fruit Dip

3/4 jar (7 1/2 oz. jar)Marshmellow Fluff
1 block cream cheese

Let the cream cheese sit out to room temperature. Mix together and serve with your favorite fruit, or in our case, only strawberries!!
*my stepmom uses strawberry coolwhip and mixes that in with it, too. I haven't tried it. I like the original version just fine! mmmmmm....

Cheesy Hashbrown Casserole

YUM, YUM, YUM, YUM, YUM, YUM, YUM, YUM, YUM, YUM, YUM, YUM, YUM, YUM!!!

The Menu:
Cheesy Hashbrown Casserole
(ok, so we ate most of it before I rememberd to take the picture! )


The Original Recipe:
My son's grandma made this a loooong time ago. I still remember it. It is so GOOD!! I made the 9x13 pan of it, and it was gone!! We ate it with my HOME MADE SLOPPY JOES. Why have I waited so long to make this? I didn't use the cornflake topping. but we loved it all the same.


Hashbrown Casserole

Ingredients
1 30 oz. Bag shredded Hash Browns (or the o'brian potatoes work, too)
1 can Cream of chicken soup
2 cups Sour cream
1½ teaspoon Salt
1 teaspoon Garlic powder
2 cups Grated cheddar cheese
¼ teaspoon Pepper
2 cups crushed corn flakes
3 Green onions, (tops and most of the green part), chopped
¼ cup Butter or margarine melted

Preparation
Mix soup, sour cream, salt, pepper, green onions and cheese in a large mixing bowl. Mix in Hash Browns and stir to
combine. Place in greased 13x9 pan. Top with butter and cornflakes mixed together. Bake at 350 degrees for 45
minutes until bubbly around the edge.

Krazy Pumpkin Pie

is is really called a blender pie, but it is titled Krazy Pumpkin Pie. It was good. I made two of them. I don't recommend doubling the batches (as I did and found out it wasn't a good thing) it is better to make 1 batch at a time.

The Menu:
Krazy Pumpkin Pie




The Original Recipe:
My stpemom gave this recipe to me. I had pumpkin, so I made it. I think it needed to cook longer, but I did double it and that isn't recommended. It was still good. Kind of like eating the middle of the pumpkin pie with out the crust!


Krazy Pumpkin Pie
1 cup pumpkin
4 eggs
3/4 cup sugar
1/2 teaspoon salt
1 teaspoon cinnamon
1/2 teaspoon ginger
1/4 teaspoon cloves
1/2 cup Bisquick
1 2/3 cup milk
1/2 cup butter or margarine


Mix above ingredients in blender NO LONGER THAN 1 Minute.
Pour into lg.10 inch greased pie pan
Bake at 375 for 45 minutes.

Tuesday, April 07, 2009

Beans n' Weenies Casserole

MMM! This turned out really good. It didn't call for hot dogs, but I added them. YUM!! This is so simple to make, and very tasty!


The Menu:
BBQ Casserole



The Original Recipe:
Ok, so this is adapted from another recipe I was given looooong ago... I have since put my own twist on it, so I don't have the original to share. It's a great take on beans n' weenies. It will be a family favorite which is so simple to make.

BBQ Casserole

1 lb. ground hamburger
6 hot dogs
1 small onion, chopped
2 tbls. brown sugar
1 cup your favorite bbq sauce
2 cans pork and beans
1 cup shredded cheddar cheese
1 can large flakey biscuits

Preheat oven 375 degrees. Cut hot dogs lengthwise, and then into smaller bites. Saute until brown, transfer to baking dish to hold. Cook and crumble ground meat, add in onion. Add the hotdogs back in with the cooked meat. Add brown sugar, bbq sauce and pork and beans. Cook until bubbley. Transfer to baking dish. Cut biscuits in quarters, add ontop of meat/bean mixture, add cheese. Bake for 30 minutes or until biscuits are golden brown.

Ranch Baked Chicken Tenders

This is an easy weeknight kids meal... or I made it for all of us, but it is good for kids...

The Menu:
Ranch Baked Chicken Tenders


The Original Recipe:
I edited this to what I would do, so I don't have the original... or this is the original, via, me!

Ranch Baked Chicken Tenders

1 lb. chicken tenders
1 tsp. minced garlic
1 tsp. olive oil
1 packet ranch dressing mix
1/2 cup bread crumbs of your choice

In large ziploc bag, add oil and garlic with chicken. Marinate 1 hour or longer. In seperate bowl, add bread crumbs and ranch mix. Take chicken out of ziploc and coat in bread crumb mixture. Place on baking sheet. When done bake in preheated oven 350 degrees for 20 minutes or until chicken is no longer pink. chicken tenders do not take a long time to bake.