Thursday, March 31, 2011
BAKED STUFFED CHICKEN
When I found this recipe I thought it was perfect for people who just are not sure how to tell when poultry is cooked through but not dried out. Give this a try!!!! BAKED STUFF CHICKEN: 6 - 7 lb. chicken 1 cup melted butter 1 cup stuffing 1 cup uncooked popcorn Salt & Pepper To Taste Preheat oven to 350 degrees. Brush chicken well with melted butter, salt and pepper. Fill cavity with stuffing and popcorn. Place in baking pan with the neck end toward the back of the oven. Listen for popping sounds. When the chicken's ass blows the oven door open and the chicken flies across the room, it is done. And, you thought you couldn't cook! Happy April's Fools Day from Rose Victoria's Spoonsfull Of Love!!!!!!
Friday, March 25, 2011
GLAZED TERIYAKI CHICKEN
My Teriyaki style chicken couldn't be any easier to make....Enjoy over your favorite hot rice.....
GLAZED TERIYAKI CHICKEN:
4 Tablespoons Oil, divided
4 Boneless skinless chicken breast halves, cut into strips
4 -5 medium carrots, julienned
1 medium sweet onion, julienned
1/2 cup soy sauce
1/4 cup packed brown sugar
Hot cooked Rice
Sliced green onions, optional
Toasted sesame seeds , optional
In a large skillet or wok, stir fry chicken in 2 tablespoons oil for 7-8 minutes or until juices run clear. Remove chicken and set aside. In the same skillet, stir-fry carrots in remaining oil for 2 minutes. Add onion; stir fry about 2-4 minutes longer or until vegetables are tender.
Combine soy sauce and brown sugar; add to skillet. Bring to a boil. Return chicken to skillet. Boil for 5 minutes or until sauce is slightly thickened. Serve over rice. Sprinkle with green onions and toasted sesame seeds if desired.
GLAZED TERIYAKI CHICKEN:
4 Tablespoons Oil, divided
4 Boneless skinless chicken breast halves, cut into strips
4 -5 medium carrots, julienned
1 medium sweet onion, julienned
1/2 cup soy sauce
1/4 cup packed brown sugar
Hot cooked Rice
Sliced green onions, optional
Toasted sesame seeds , optional
In a large skillet or wok, stir fry chicken in 2 tablespoons oil for 7-8 minutes or until juices run clear. Remove chicken and set aside. In the same skillet, stir-fry carrots in remaining oil for 2 minutes. Add onion; stir fry about 2-4 minutes longer or until vegetables are tender.
Combine soy sauce and brown sugar; add to skillet. Bring to a boil. Return chicken to skillet. Boil for 5 minutes or until sauce is slightly thickened. Serve over rice. Sprinkle with green onions and toasted sesame seeds if desired.
VINAIGRETTE OF CRANBERRY & ORANGE
I know you are really going to like this Salad Vinaigrette. And, you probably will want to have a bottle of it in your refrigerator to enjoy at all time.
VINAIGRETTE OF CRANBERRY & ORANGE:
1/2 Cup Cranberry Juice Concentrate
1/2 Cup Orange Juice Concentrate
1/2 Cup red wine vinegar
1/2 Cup olive oil
2 teaspoons Dijon Mustard
1 teaspoon salt
1/2 teaspoon pepper
Torn Salad Greens of choice.
Sliced sweet yellow and orange peppers, radishes, or any veggies of choice.
In a jar with a tight-fitting lid, combine the first seven ingredients, Shake Well. Serve over greens and vegetables. Store in the refrigerator.
VINAIGRETTE OF CRANBERRY & ORANGE:
1/2 Cup Cranberry Juice Concentrate
1/2 Cup Orange Juice Concentrate
1/2 Cup red wine vinegar
1/2 Cup olive oil
2 teaspoons Dijon Mustard
1 teaspoon salt
1/2 teaspoon pepper
Torn Salad Greens of choice.
Sliced sweet yellow and orange peppers, radishes, or any veggies of choice.
In a jar with a tight-fitting lid, combine the first seven ingredients, Shake Well. Serve over greens and vegetables. Store in the refrigerator.
TASTY MUSHROOM BACON BITES
Perfect appetizer for any occasion. Always a HIT at a BIG Cookout. Be sure to make extras for they go so fast.
TASTY MUSHROOM BACON BITES:
30 Medium Fresh Mushrooms
15 Bacon Strips, halved
1 1/2 Cup Barbecue Sauce
Wrap each mushroom with a piece of bacon, secure with a toothpick. Thread onto metal or soaked bamboo skewers; brush with barbecue sauce.
Grill, uncovered over indirect medium heat for 10 - 15 minutes or until the bacon is crisp and the mushrooms are tender, turning and basting occasionally with remaining barbecue sauce.
TASTY MUSHROOM BACON BITES:
30 Medium Fresh Mushrooms
15 Bacon Strips, halved
1 1/2 Cup Barbecue Sauce
Wrap each mushroom with a piece of bacon, secure with a toothpick. Thread onto metal or soaked bamboo skewers; brush with barbecue sauce.
Grill, uncovered over indirect medium heat for 10 - 15 minutes or until the bacon is crisp and the mushrooms are tender, turning and basting occasionally with remaining barbecue sauce.
MOUTH-WATERING APRICOT WRAPS
I always enjoy sharing this recipe with my Friends....sooooo EASY, & soooo GOOD!
MOUTH-WATERING APRICOT WRAPS:
1 PKG. (14 oz.) dried apricots
1/2 Cup whole almonds
1 Pound sliced bacon
1/2 Cup plum or apple jelly
4 Tablespoons soy sauce
Fold each apricot on almond. Cut bacon strips into thirds; wrap a strip around each apricot and secure with a toothpick.
Place on two ungreased 15-in x10-inx1-in. baking pans. Bake uncovered, at 375 degrees for 25 minutes or until bacon is crisp, turning once.
In a small saucepan, combine jelly and soy sauce, cook and stir over low heat for 5 minutes or until warmed and smooth.
Remove apricots to paper towels; drain. Serve with sauce for dipping.
MOUTH-WATERING APRICOT WRAPS:
1 PKG. (14 oz.) dried apricots
1/2 Cup whole almonds
1 Pound sliced bacon
1/2 Cup plum or apple jelly
4 Tablespoons soy sauce
Fold each apricot on almond. Cut bacon strips into thirds; wrap a strip around each apricot and secure with a toothpick.
Place on two ungreased 15-in x10-inx1-in. baking pans. Bake uncovered, at 375 degrees for 25 minutes or until bacon is crisp, turning once.
In a small saucepan, combine jelly and soy sauce, cook and stir over low heat for 5 minutes or until warmed and smooth.
Remove apricots to paper towels; drain. Serve with sauce for dipping.
Monday, March 7, 2011
ITALIAN SAUSAGE & PEPPER SLOW COOKER STEW
Get your favorite artisan style Italian Bread or Garlic bread ready to really enjoy this Stew...
So much flavor, you will want to make it often!
ITALIAN SAUSAGE & PEPPER SLOW COOKER STEW:
2 lbs of your favorite Italian Sausage, hot (but can use mild or sweet if you prefer)
3 sweet bell peppers
1 lg. vidalia onion
4 cloves garlic
5 med. potatoes
14 oz. can of Italian style diced tomatoes
32 oz. chicken broth
2 tablespoons tapioca
2 teaspoons dried oregano
salt and pepper to taste
2 heaping tablespoons cornstarch
Coarsely chop veggies, potatoes cut into one inch pcs. Line bottom of 5 - 6 qt. slow cooker with potatoes. Brown sausages whole in pan and place in single layer on top of potatoes. Saute peppers, onions and garlic in pan for about 2 minutes to just soften edges. Deglaze pan with some of the broth to get some of the good flavor, and pour evenly over the top of the sausages. Sprinkle tapioca over the pepper mix. Next layer, your tomatoes with juice evenly on top of peppers, oregano, salt, and pepper sprinkled, then finish by pouring chicken broth over everything..DO NOT MIX! Leave in layers.......
Cook on Low for 4 hours. Remove sausages and let rest. Turn heat to HIGH, add 2 heaping tablespoons of cornstarch mixed with a little water to pot and stir in. Slice up the sausages, return to pot. Stir in...Cover and continue cooking on high for 20 minutes or until sauce has thickened slightly...Serve with grated Parmesan or Romano cheese and your favorite Italian bread or garlic bread.
So much flavor, you will want to make it often!
ITALIAN SAUSAGE & PEPPER SLOW COOKER STEW:
2 lbs of your favorite Italian Sausage, hot (but can use mild or sweet if you prefer)
3 sweet bell peppers
1 lg. vidalia onion
4 cloves garlic
5 med. potatoes
14 oz. can of Italian style diced tomatoes
32 oz. chicken broth
2 tablespoons tapioca
2 teaspoons dried oregano
salt and pepper to taste
2 heaping tablespoons cornstarch
Coarsely chop veggies, potatoes cut into one inch pcs. Line bottom of 5 - 6 qt. slow cooker with potatoes. Brown sausages whole in pan and place in single layer on top of potatoes. Saute peppers, onions and garlic in pan for about 2 minutes to just soften edges. Deglaze pan with some of the broth to get some of the good flavor, and pour evenly over the top of the sausages. Sprinkle tapioca over the pepper mix. Next layer, your tomatoes with juice evenly on top of peppers, oregano, salt, and pepper sprinkled, then finish by pouring chicken broth over everything..DO NOT MIX! Leave in layers.......
Cook on Low for 4 hours. Remove sausages and let rest. Turn heat to HIGH, add 2 heaping tablespoons of cornstarch mixed with a little water to pot and stir in. Slice up the sausages, return to pot. Stir in...Cover and continue cooking on high for 20 minutes or until sauce has thickened slightly...Serve with grated Parmesan or Romano cheese and your favorite Italian bread or garlic bread.
Tuesday, March 1, 2011
Thai Pad Se Eew (Jenny's and My Favorite)
This recipe makes a nice Thai-style noodle dish with chicken and a bit of a kick...
Thai Pad Se Eew (Jenny's and My Favorite)
1 tablespoon dark soy sauce
2 tablespoons soy sauce
2 tablespoons white sugar
1 teaspoon chili-garlic sauce (such ad Sriracha) or more to taste
1 tablespoon olive oil
1 tablespoon chopped garlic
6 ounces chicken tenders, cut into bite size pieces
1 (16 ounce) package frozen broccoli
1 pound flat rice noodles
1 egg, beaten
1/4 teaspoon sesame seeds (optional)
1 pinch crushed red pepper flakes
Stir the dark soy sauce, soy sauce, sugar, and chili-garlic sauce together in a small saucepan and place over medium-low heat; simmer and stir until the sugar dissolves into the sauce about 5 minutes. Remove from heat and set aside.
Heat the olive oil in a skillet over medium heat. Cook and stir the garlic and chicken in the hot oil until the chicken is no longer pink in the center, about 7 to 10 minutes. Stir the broccoli into the chicken mixture, cook and stir until the broccoli is thoroughly heated. Add the noodles and stir until all the ingredients are evenly mixed. Pour the sauce over the mixture and stir until everything is evenly coated; continue cooking until the sauce begins to thicken.
Push the chicken mixture on the side of the skillet with a spatula. Add the egg to the skillet in the vacated space. Scramble the egg cooking it through. Once egg is cooked, mix ingredients back in and heat thoroughly. Garnish with sesame seeds and red pepper flakes to serve.
Thai Pad Se Eew (Jenny's and My Favorite)
1 tablespoon dark soy sauce
2 tablespoons soy sauce
2 tablespoons white sugar
1 teaspoon chili-garlic sauce (such ad Sriracha) or more to taste
1 tablespoon olive oil
1 tablespoon chopped garlic
6 ounces chicken tenders, cut into bite size pieces
1 (16 ounce) package frozen broccoli
1 pound flat rice noodles
1 egg, beaten
1/4 teaspoon sesame seeds (optional)
1 pinch crushed red pepper flakes
Stir the dark soy sauce, soy sauce, sugar, and chili-garlic sauce together in a small saucepan and place over medium-low heat; simmer and stir until the sugar dissolves into the sauce about 5 minutes. Remove from heat and set aside.
Heat the olive oil in a skillet over medium heat. Cook and stir the garlic and chicken in the hot oil until the chicken is no longer pink in the center, about 7 to 10 minutes. Stir the broccoli into the chicken mixture, cook and stir until the broccoli is thoroughly heated. Add the noodles and stir until all the ingredients are evenly mixed. Pour the sauce over the mixture and stir until everything is evenly coated; continue cooking until the sauce begins to thicken.
Push the chicken mixture on the side of the skillet with a spatula. Add the egg to the skillet in the vacated space. Scramble the egg cooking it through. Once egg is cooked, mix ingredients back in and heat thoroughly. Garnish with sesame seeds and red pepper flakes to serve.
My Best Thai Peanut Sauce (Sherry's Favorite)
This no-cook sauce offers authentic Thai taste.....Perfect for a dipping sauce for Shrimp, Chicken, Beef....or really good tossed with warm cooked noodles.... It is spicy and peanutty!!!!!
MY BEST THAI PEANUT SAUCE :
1 1/2 cups creamy peanut butter
1/2 cup coconut milk
3 tablespoons water
3 tablespoons fresh lime juice
3 tablespoons soy sauce
1 tablespoon fish sauce
1 tablespoon hot sauce
1 tablespoon minced fresh ginger root
2 - 3 cloves garlic, minced
1 tablespoon brown sugar (optional)
1/4 cup chopped fresh cilantro
In a bowl mix all the ingredients...except the cilantro.....Mix in the cilantro before serving.....
MY BEST THAI PEANUT SAUCE :
1 1/2 cups creamy peanut butter
1/2 cup coconut milk
3 tablespoons water
3 tablespoons fresh lime juice
3 tablespoons soy sauce
1 tablespoon fish sauce
1 tablespoon hot sauce
1 tablespoon minced fresh ginger root
2 - 3 cloves garlic, minced
1 tablespoon brown sugar (optional)
1/4 cup chopped fresh cilantro
In a bowl mix all the ingredients...except the cilantro.....Mix in the cilantro before serving.....
Thai-Style Cucumber Salad
My sons and daughter-in-laws love Thai cucmber salad. "Crisp cucumber is quickly marinated in a special dressing makes this fragrant side dish so special"..........So here is my recipe for them to make at home.....Enjoy!!!!!
1/2 cup tamarind juice
1 tablespoon rice vinegar
1 tablespoon chopped fresh cilantro
1 tablespoon chopped peanuts (optional)
2 tablespoons brown sugar
1 teaspoon fish sauce
3/4 teapoon red pepper flakes (or less is you like it milder)
1 teaspoon toasted Asian sesame oil
3/4 teaspoo minced fresh ginger root
1 English or regular cucumber, thinly sliced
Whisk together the taramind juice, rice vinegar, cilantro, peanuts, brown sugar, fish sauce, red pepper flakes, sesame oil, and ginger in a large bowl. Stir in the cucumber. cover and refrigerate for 10 mins. before serving.....ENJOY!!!!
1/2 cup tamarind juice
1 tablespoon rice vinegar
1 tablespoon chopped fresh cilantro
1 tablespoon chopped peanuts (optional)
2 tablespoons brown sugar
1 teaspoon fish sauce
3/4 teapoon red pepper flakes (or less is you like it milder)
1 teaspoon toasted Asian sesame oil
3/4 teaspoo minced fresh ginger root
1 English or regular cucumber, thinly sliced
Whisk together the taramind juice, rice vinegar, cilantro, peanuts, brown sugar, fish sauce, red pepper flakes, sesame oil, and ginger in a large bowl. Stir in the cucumber. cover and refrigerate for 10 mins. before serving.....ENJOY!!!!
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