Archive for the ‘Cooking’ Category

Mmm! Mmm! Brownies

Posted by: Frances

November 17th, 2009 >> Cooking

Mmm! Mmm! Brownies  These are delicious and very sweet.  They taste best if you heat them for a few seconds when you eat a piece.

mmm-mmm-brownies

Ingredients:

  • Duncan Hines Brownie Mix
  • Duncan Hines Chocolate Icing
  • White Chocolate Chips
  • Peanut Butter Chips
  • 5 Tbl of butter

Follow the Duncan Hines Brownie Mix instructions.  After prepared, spray pam on a 9 x 13 baking pan and spread 1/2 of the mix in the bottom of the pan.  Empty the entire bag of white chocolate chips on the top of the mix in the baking pan.  Spread and completely cover the top.  Take a small pot and add the butter and peanut butter chips and set on low heat and mix until fully melted.  Constantly stir.  Pour over the white chocolate chips and lightly spread evenly over the top.  You are creating layers.  Finally, add the other 1/2 of the brownie mix on top of that.  Bake as according to the back of the Duncan Hines box.  Let brownies cool and then cover the top with the icing.  Warm each piece for 20 seconds in the microwave when eating.  It is sooooo good!!!

Peruvian Grilled Chicken

Posted by: Frances

November 10th, 2009 >> Cooking

So I was going through some magazine and saw this recipe and it looked really good and especially easy.  So I tore it out and fixed the recipe.  Needless to say it looked better than it tasted.  I actually did like it, but I thought it could use less cumin.  It was a little overbearing.  But you should try it.  You might like it.

peruvian-grilled-chicken-1

Peruvian Grilled Chicken

  • 1/3 cup soy sauce
  • 2 Tbl fresh lime juice
  • 5 garlic cloves
  • 2 tsp ground cumin
  • 1 tsp paprika
  • 1/2 tsp dried oregano
  • 1 Tbl olive oil
  • 3 chicken breasts

Mix the ingredients in a blender, except chicken.  Put the chicken in the bag with the mixed ingredients after blended.  Marinate for 30 minutes to 4 hours and cook in oven or on the grill.  I actually cooked my in an infrared cooker for 8 minutes on each side.  I also made some long grain rice to go with it and it was a great combo.  Enjoy.

Chinese Tiao He Cleanse

Posted by: Frances

November 7th, 2009 >> Cooking

So I decided to do the Chinese Tiao He Cleanse from Nature’s Sunshine Products Inc.  It is not expensive at all and a 15 day supply box.  It has 30 packets that contain 6 pills each.  You take one packet 15 minutes before you eat twice daily.  While you take it you are only suppose to eat fresh fruits, vegetables, and whole grains (rice).  No red meat, coffee, alcohol, and sugary or fried foods and drink plenty of water.  Well, I only drink water (rarely anything else) and I don’t eat red meat that often, but I do eat SUGAR like CHOCOLATE!  This one has been hard for me.  I have been taking them for two days now and yes I have eaten a few of the M&Ms I got for my birthday out of temptation.  So far so good!  It is not as bad as I expected at all.

Tuscan Style Grilled Tuna Steaks & Green Beans with Garlic & Lemon

Posted by: Frances

November 3rd, 2009 >> Cooking

This was a great dish.  It had flavor and it was moist and complimented each other perfectly.

grean-beans-with-lemon-and-garlic-and-tuscan-style-grilled-tuan-steaks-2

Tuscan-Style Grilled Tuna Steaks

Ingredients

  • 4 fresh tuna steaks, 8 ounces each, 1-inch thick
  • 1 lemon zest
  • 3 sprigs fresh rosemary or 2 tablespoons leaves stripped from stem
  • Handful flat leaf parsley
  • 4 cloves garlic, crushed
  • Coarse salt and black pepper or grill seasoning
  • Extra-virgin olive oil, for cooking

Directions

Rinse and pat tuna steaks dry. Place zest on top of cutting board. Pile rosemary and parsley leaves on top of zest. Pile garlic and some coarse salt and black pepper or grill seasoning on top of herbs. Finely chop the garlic, herbs, and spices. Drizzle the olive oil over the tuna steaks just enough to coat each side. Rub herb and garlic mixture into fish, coating pieces evenly on each side. Let stand 10 minutes.

Grill tuna steaks 6 minutes on each side or 4 minutes on each side, if you prefer pink tuna at the center. Cook steaks over: high setting on indoor electric grill, medium high heat on outdoor gas grill or, 6 inches from hot, prepared charcoal.

Green Beans with Lemon and Garlic

Ingredients

  • 2 pounds green beans, ends trimmed
  • 1 tablespoon extra-virgin olive oil
  • 3 tablespoons butter
  • 2 large garlic cloves, minced
  • 1 teaspoon red pepper flakes
  • 1 tablespoon lemon zest
  • Salt and freshly ground black pepper

Directions

Blanch green beans in a large stock pot of well salted boiling water until bright green in color and tender crisp, roughly 2 minutes. Drain and shock in a bowl of ice water to stop from cooking.

Heat a large heavy skillet over medium heat. Add the oil and the butter. Add the garlic and red pepper flakes and saute until fragrant, about 30 seconds. Add the beans and continue to saute until coated in the butter and heated through, about 5 minutes. Add lemon zest and season with salt and pepper.

Sauteed Chicken Breasts with Fresh Herbs and Ginger: Low Carb and Artichoke

Posted by: Frances

October 27th, 2009 >> Cooking

This chicken was alright. I thought there was not enough flavor and Thought it had too much basil taste. You might like it though so give it a try.

sauteed-chicken-with-herbs-and-ginger

Sauteed Chicken Breasts with Fresh Herbs and Ginger: Low Carb

Ingredients

  • 2 tablespoons vegetable oil, like soy or peanut
  • 2 boneless, skinless chicken breast halves, about 6 ounces each
  • Kosher salt and freshly ground black pepper
  • Juice of 1/2 lime (about 1 tablespoon)
  • 3 tablespoons chicken broth, homemade or low-sodium canned
  • 2 teaspoons finely grated ginger
  • 1/4 cup packed fresh basil leaves, torn
  • 2 tablespoons packed fresh mint leaves, torn

DIRECTIONS

Heat the oil in a medium skillet over medium-high heat until shimmering. Season both sides of the chicken breasts with salt and pepper, and place in the pan. Cook until firm to the touch, about 5 minutes per side. Transfer the chicken breasts to a plate.

Add the lime juice to the skillet, and scrape up any browned bits that cling to the pan with a wooden spoon. Add the chicken broth and ginger, and bring to a boil. Turn off the heat, add the basil and mint to the pan and swirl the pan to combine. Serve and spoon the herb sauce over the chicken.

Artichoke

Fill a large pot up with water and boil with a little salt.  Cut the very top of the artichoke off and place into pot.  Be sure that the water level is high enough to cover the artichoke.  Cover and boil for 30 to 35 minutes.  Drain water and serve.  The butter sauce is 4 tablespoons of melted butter with a 1/2 teaspoon of lemon juice.  I love the artichokes!

Biscuits and Gravy

Posted by: Frances

October 20th, 2009 >> Cooking

I wanted to try and make my own gravy from scratch to see if I could make it any better than the restaurants.  Well, it would have been had I had enough bacon grease.  I was a little short.  But here is the recipe if you want  to give it a whirl:

Biscuits and Gravy

biscuits-and-gravy

  • 1/4 cup bacon grease or more
  • 1/4 cup flour
  • 2 cups heavy cream
  • salt and pepper

In a medium frying pan mix flour and bacon grease on medium heat.  Then slowly mix in the cream until it is the consistancey you prefer.  Add salt and pepper for taste and serve over biscuits.

Peanut Butter Cornflake Cookies

Posted by: Frances

October 13th, 2009 >> Cooking

So…  I have to say that Peanut Butter Cornflake Cookies are one of my favorite snacks and definitely the easiest to make.  I made them just the other day and they are gone.  They usually do not last more than 3 to 4 days.  So if you have kids, this is easy, fun, and quick.

Peanut Butter Cornflake Cookies

  • 1 cup peanut butter
  • 1 cup light corn syrup
  • 1 cup white sugar
  • Box of Cornflakes

Take a sauce pan and combine the light corn syrup and the white sugar. Put on medium heat until the sugar completely dissolves.  Takes about 4 to 7 minutes.  Remove from heat and add the peanut butter. Mix. In any size pan you wish (I prefer a 9 x 13) spray some pan it to lightly grease the bottom.  Pour a think layer of cornflakes into the pan and pour some of the mix on top. Repeat until all sauce and cornflakes are used.  Mix thoroughly together and let it cool.  Then it is ready to serve.  YUMMY!!!

Sorry I don’t have a picture, I could not wait to eat one and got distracted.

Caramelized Apple Stuffed Chicken with Fontina Cheese

Posted by: Frances

September 22nd, 2009 >> Cooking

This was a delicious dish.  Very tasty.  Everything about this chicken was good.  It was a great combination and very moist.  Definitely a keeper recipe!

Caramelized Apple Stuffed Chicken with Fontina Cheese

Ingredients

carmelized-apple-stuffed-chicken-1

  • 2 ounces red wine vinegar
  • 3 ounces apple cider vinegar
  • 2 teaspoons Dijon mustard
  • 1 teaspoon dry mustard
  • 4 teaspoons honey
  • 7 ounces olive oil
  • 8 chicken breasts, boneless and skinless
  • Salt and freshly ground black pepper
  • 3 medium Fuji apples
  • 1 ounce unsalted butter
  • 6 1/2 ounces Fontina cheese diced

Directions:

For the chicken: Preheat your oven to 400 degrees F.  Pound the chicken down flat and all one thickness.

For the marinade: Place the red wine vinegar, apple cider vinegar, the mustards, and honey in a food processor. Turn it on and drizzle in the olive oil until fully incorporated (emulsified). Marinate the chicken breasts for a minimum of 30 minutes.

Preheat grill or grill pan on high. Remove chicken breasts from the marinade and transfer to a plate. Season them with salt and pepper. Lightly cook chicken on one side only. The chicken breasts should still be completely raw inside. Hold breasts in refrigerator until ready to stuff.

For the stuffing: Peel, core, and very roughly chop the apples. Melt the butter in a saute pan over medium/high heat and add the apples. Cook the apples for 5 to 10 minutes or until they are deeply browned. Remove from heat and transfer to a mixing bowl. Add the fontina to mix. Season, to taste, with salt and pepper.

Take the chicken and place apple stuffing mix on top and fold chicken in half or roll.  Hold with a toothpick. When ready to bake, place on a baking sheet and bake for about 12 to 15 minutes or until done. Serve

Gorgonzola Stuffed Chicken

Posted by: Frances

September 15th, 2009 >> Cooking

I made Gorgonzola Stuffed Chicken tonight and it was DELICIOUS and juicy!  I will definitely make this dish again!

gorgonzola-stuffed-chicken-1

Gorgonzola Stuffed Chicken

Ingredients

  • 2 boneless Chicken breasts
  • 1 egg
  • 1 cup of flour
  • 2.5 oz of gorgonzola cheese
  • 1 cup of cooked rice (left over rice works perfect)

Directions

Pound the chicken breasts flat.  Crack an egg in one bowl, put the flour in a ziplock bag, and the rice in another little bowl.  Place one breast at a time in the ziplock bag and shake covering the chicken with flour.  Remove and shake off excess.  Dip in the egg and then lay it out on a plate.   Pour part of the gorgonzola cheese on top spreading evenly.  Roll the chicken breast up and stick a toothpick in it to keep it rolled.  Take the rice and spread on the top and sides.  Place in cooking dish sprayed with pam.  Cook at 350 degrees for 45 minutes or until chicken is done.  You will love it!

Balsamic Glazed Halibut and broccoli

Posted by: Frances

September 8th, 2009 >> Cooking

halibut-with-basalmic-glaze and broccoli

I made Balsamic Glazed Halibut and Broccoli.   I could really taste the Balsamic Glaze soaked into the Halibut.  This was excellent and would make it again.  It was easy to fix as well.  Not many ingredients either which made it nice.

Balsamic Glazes Halibut and Broccoli

Ingredients:

2 garlic cloves, minced
4 (6-ounce) halibut fillets
Nonstick cooking spray
1/2 cup balsamic vinegar
2 to 3 tablespoons honey
3 tablespoons olive oil

Directions:

Whisk the vinegar, honey, oil, and garlic in a bowl. Put Halibut in an 8-inch square baking dish. Pour marinade over the fish, completely coating it. Cover and refrigerate at least 45 minutes.

Set oven on broil. Line a baking sheet with foil and spray the foil with nonstick cooking spray. Remove fish from marinade, reserving marinade, and arrange the fillets atop the baking sheet. Pour the marinade into a heavy small saucepan. Broil the fillets until they are just cooked through and caramelized on top, about 12 minutes.

Meanwhile bring the marinade to a boil and simmer until it thickens slightly and becomes syrupy, whisking often, about 15 minutes. Spoon off any excess oil from the sauce, if desired.

Transfer the fillets to plates. Spoon the sauce over and around the fillets, and serve.

Broccoli:
Just steam them for 6 -7 minutes.