Tuesday, June 29, 2010

Bacon Wrapped Jalapenos

I'm actually not all about bacon like so many people seem to be these days, however I couldn't pass these up.  They are from the Pioneer Woman so I knew I couldn't go wrong.  I tried them out with my in-laws who love a little spice and they really liked them!  I actually cut the recipe in half, but I probably didn't need to, we could have probably eaten 40 of them they were so good!  These are perfect for a bbq, or maybe a 4th of July Celebration.

Make sure to be careful handling the Jalapenos, do NOT touch anything while handling them, especially your eye (not that I would know anything about the pain that would cause).  Pioneer Woman suggested using gloves, I may try that next time to save me from the pain.

Bacon Wrapped Jalapenos
From: The Pioneer Woman

20 whole fresh jalapenos, 2-3 inches
2 cubes Cream Cheese, softened
1 lb bacon, sliced into thirds

1. Preheat oven to 375 degrees. Cut Jalapenos in half, length-wise.  With a spoon, remove the seeds and white membrane (If you like it hotter, then leave some membrane or seeds).

2. Smear softened cream cheese into each jalapeno half.  Wrap jalapeno with bacon pieces (1/3 slice).  Secure by sticking a toothpick through the middle.

3. Bake on a pan with a rack in a 375 degree oven for 20-25 minutes. If after 20 min, the bacon doesn't look brown enough, just turn on the broiler for a couple of minutes to finish it off.  (I didn't uses a pan with a rack and they still turned out great)

4.  Serve immediately, or they are great at room temperature also!

Monday, June 21, 2010

Rainforest Chicken and Pasta

This recipe for Rainforest Chicken and Pasta from Souffle Bombay caught my eye because it looked so light and fresh, plus it included pasta!  It turned out really good, and made quite a bit that we had the left overs for dinner the following night.   It is a great quick, easy, and light meal for a summer night!

Rain-forest Chicken and Pasta
From Souffle Bombay

1 box fettuccine
4 boneless chicken breasts (I used thin cut)
1 cup corn (off the cob is best)
1 cup grape tomatoes, halved
2 scallions, chopped
olive oil
2 Tbsp Paprika
1 Tbsp garlic powder
1 tsp onion salt
Dash of red pepper (optional)
1 Tbsp cajun spices

1.  In a small bowl combine paprika, garlic powder, onion salt and red pepper.  coat chicken breasts in seasoning, set aside.

2. In a medium bowl combine corn (if fresh corn, saute with butter/oil and Cajun seasoning until tender crisp), scallions, and tomatoes, set aside.

3.  Grill chicken breasts (on grill or grill pan on stove) for 8-10 minutes, flipping once.  let chicken rest for a couple of minutes, then slice it into smaller sections.

4. Meanwhile cook fettuccine according to directions.

5.  Toss fettuccine with olive oil and Cajun seasoning to taste and plate.  place chicken slices across the pasta, cover the chicken with vegetable salsa and serve.

**** I did not have Cajun spices or onion salt, so I ended up experimenting with some Chesapeake bay seasoning, blackening spices, and smoked paprika.  I also used the same mix of all the spaces for both the chicken and pasta.  Still tasted delish****

Friday, June 18, 2010

Easy Tilapia with Wine and Tomatoes

 This recipe from allrecipes looked so tasty, light, and easy to make that I added it to my list of recipes to try.  We planned to make it on the grill, but since it was cold and rainy when we went to make it, we improvised and made it in the oven.  It was very flavorful and light.

Easy Tilapia with Wine and Tomatoes
From: AllRecipes

2-4 Tilapia fillets
2-4 Tbsp butter
2-3 cloves garlic, pressed
2-4 fresh basil leaves, chiffonade
1 large tomato, chopped
1 cup white wine
salt and pepper to taste

1. Preheat a grill for medium high heat (or preheat oven to 450 degrees)

2.  Place the tilapia fillets on aluminum foil (either individual aluminum sheets or one large one).  Season each one with salt and pepper.  Place one Tbsp butter on top of each piece of fish, sprinkle garlic, basil and tomato.  Pour wine evenly over each fillet.

3.  Fold foil up around fish and seal into a packet.  Place packet on a cookie sheet.

4.  Place foil packet on the preheated grill or oven, and cook for 15 min on grill or 10-12 min in oven. Open packet carefully (there will be a lot of steam) and serve. 

Tuesday, June 15, 2010

Monkey Bread

I'm not really a bread person, so I tend to stay away from most bread recipes.  However, I have heard that Monkey bread is really good, and since this recipe was really easy, I figured why not try it out.  It turned out great and I will definitely make it again (but it would have to be for more people than just Bill & I because it is a lot of bread!).

(You can see I used jumbo biscuits because they were the only buttermilk biscuits I could find but I think it would be better with the regular size)

Monkey Bread
From: Pastor Ryan via Tasty Kitchen

3 cans Buttermilk Biscuits (the Non -flaky ones)
1 cup Sugar
2-3 tsp Cinnamon
2 sticks Butter
1/2 cup Brown Sugar

1. Preheat oven to 350 degrees.

2. Open up all three cans of biscuits and cut each biscuit into quarters

3. Combine the white sugar with cinnamon in a 1 gallon zip lock bag and shake to mix evenly.

4.  Put all biscuits quarters in the bag and shake until all sides are covered.

5. Spread covered biscuits out evenly in the bundt pan

6. Melt butter with brown sugar in a saucepan over medium heat.  Cook mixture, stirring for a few minutes until the two become one.  Once the brown sugar butter has become one color, pour evenly over biscuits

7.  Bake for 20-35 min until crust is a deep dark brown on top.  Remove from oven and let sit 15-30 minutes in pan before turning it over onto a plate.

Saturday, June 12, 2010

Southwest Corn Dip

This recipe from Karen on Tasty Kitchen caught my eye because it was a chip dip that contained corn and black beans (some of my favorite snacks).  Since the recipe said it made a lot, so I made it for a party we were attending. Bill thought I was foolish to make something I had never made for a big group of people, but it turned out to be a big hit!  I made it for another party the following weekend and it was a big hit there also, so I think it is a keeper and perfect for summer barbecues!

Southwest Corn Dip
From: Karen via Tasty Kitchen

3 cans (15oz) Corn, drained
1 can (4oz) chopped chilies, drained
1 can (4oz) chopped jalapenos, drained
1 can (15 oz) black beans, drained and rinsed
1 whole red bell pepper, chopped
1/2 bunch scallions, chopped
1 cup sour cream
1 bag finely grated Mexican cheese (8oz)
1/2 lime juice
1/2 bunch fresh cilantro, coarsely chopped (or to taste)

1. Drain corn, chilies and jalapenos.  Put in a large bowl with the beans and tilt the bowl on its side to drain further. Chop other veggies. Drain the excess liquid from the bowl and add the chopped veggies.

2.  Stir in the sour cream and grated cheese and lime juice.  Add cilantro last.

3. Refrigerate before serving if you have time and serve with Lime Tostitos.

Wednesday, June 9, 2010

Chicken and Artichoke Hearts

When my friend Libby mentioned that she was making this for dinner one day and I knew I needed to get the recipe. When she sent it I noticed that where she listed 'white wine,' she said 'save more for personal consumption' - that is my kind of recipe! :)   This is a recipe she got from her mom, and it so easy and delicious!  It light and healthy and a breeze to make even after a long day at work. I have made it twice since she gave me the recipe so I know it must be a keeper. Thanks Libs!

Chicken and Artichoke Hearts
From: Libby's Mom

2 Tbsp Butter
1 Garlic clove, minced
4 boneless, skinless chicken breasts
1/2 cup Chicken broth
1/2 cup white wine
juice of one whole lemon
1 can quartered artichoke hearts, drained
capers to taste

1. Dredge Chicken in flour - I skip this step to make it SB Phase 1

2. Melt butter in frying pan with garlic.  Add chicken and brown on both sides

3. Add chicken broth, lemon juice, wine, artichoke hearts, and capers (the first time I used way to many, but the second time I got it just right - I think i used about a 1/4 of a jar or maybe less)

4. Cook on low and reduce liquid (don't let the chicken get too well done).  Serve over brown rice unless during South Beach Diet Phase 1 (she suggests cooking your rice with chicken broth instead of water).

Wednesday, June 2, 2010

Chocolate Eclair Dessert

This is one of my favorite recipes from my mom and it is now Bill's favorite dessert.  It is everything a good dessert should be in my mind, creamy, smooth, and chocolaty but not too rich.  It tastes fancy but best of all is super easy to make.  It is also a great summer dessert because it doesn't require the oven, and is served cold for a nice hot summer day.

Topping Ingredients

Chocolate Eclair Dessert
From: My Mom

1 box graham crackers
2 small pkgs french vanilla instant pudding
3 cups milk
1 8oz cool whip

2 oz Baker's Unsweetened Chocolate Squares
3 Tbsp butter
2 Tbsp cornstarch
1 tsp vanilla
1 1/2 cup powdered sugar
3 Tbsp milk

1. Beat pudding and 3 cups of milk.  Add cool whip to pudding and beat together.

2. In a 9x13 pan, layer 1 layer of graham crackers, then cover grahams with 1/2 of pudding mixture. Add another layer of grahams, then cover with the rest of the pudding mixture. Put a final layer of graham crackers on top.

3. For Topping, melt together chocolate and butter.   Then add cornstarch, vanilla, powdered sugar, and 3 Tbsp milk and beat by hand.

4.  Spread Chocolate topping evenly over top layer of graham crackers.

5. Refrigerate dessert overnight.  Cut into squares and serve.


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