Ginger, Soy & Garlic Chicken

March 7, 2009 by

Chicken plus three ingredients and an oven, that’s all there is to this delicious meal. Use any parts of the chicken you like. Double it and use two trays if more is needed.

8 pieces of bone-in, skin on chicken
1/2 cup soy sauce
1 heaping Tbsp. minced garlic
1 tsp. ground ginger

Place chicken pieces skin down in a pan with sides and large enough to fit all the pieces. Whisk all the ingredients in a small bowl then pour over chicken pieces in pan, cover with foil then place in the fridge for several hours.

Preheat your oven to 350 degrees. Place pan in the oven for 25 minutes, turn each piece then place back in oven for about 25 more minutes or until done.

Filed Under: Chicken Tagged With: , , , ,

Onion Soup Dips

February 17, 2009 by

Not my original recipe, but still a classic. There are several variations. Dip sturdy chips or fresh, raw vegetables/crudities.

Basic Recipe for Onion Dip
1 envelope Lipton Onion Soup Mix or even try Knorr Soup Mix
2 cups (16 oz.) sour cream or 1 1/2 cups sour cream and 1/2 cup mayonnaise

In a bowl combine ingredients; chill. This makes about 2 cups of dip.

Here are some variations that are really good:
Vegetable Dip
To the above, add 1 chopped green pepper, 1 chopped tomato and 2 tsp. chili powder.

Blue Cheese Dip
To the above, add 1/4 lb. blue crumbled blue cheese and 1/4 cup finely chopped walnuts.

Shrimp Dip
To the above, add 1 cup finely chopped cooked shrimp and 1/4 cup ketchup.

Clam Dip
to the above, add 1) 7-1/2 oz. can minced clams – drained, and 2 Tbsp. chili sauce.

Filed Under: Dips Tagged With: , , ,

Tuna (or Chicken) Noodle Casserole

February 8, 2009 by

I had not eaten this for about 20 years when suddenly the urge came upon me to revisit an old family favorite. I don’t care for tuna anymore, so my sister Sandy helped me rework the recipe with  diced, cooked chicken and it worked just as well.

1/2 a bag (about 4 oz. uncooked ) of cooked egg noodles
1 small regular-sized can drained tuna (albacore) in water OR
1-2 cooked, diced chicken breast
1/2 a small can of drained sweet peas
1 can cream of chicken soup
1 can cream of mushroom soup
1/2 – 1 can milk (use one of the soup cans)
1 cup crushed crackers or potato chips

Preheat your oven to 350 degrees and grease a 9 x 13 pan. Place everything up to the chips into a large bowl and mix well. Spread in the greased pan and bake for 30-40 minutes.

Filed Under: Chicken, Salads Tagged With: ,

Stuffed Green Peppers

February 5, 2009 by

Buy large, green peppers, slice them in half, remove seeds and insides as best you can. Don’t be concerned with removing the stems, the parboiling of the peppers softens it so you are able to stand them in a shallow casserole dish.

4 large green bell peppers – halved & seeded
2 Tbsps. olive oil
1 medium onion, diced
1 lb. ground beef, pork, sausage, or turkey
2 tomatoes, chopped
About 2 Tbsp. minced parsley
1 1/2 tsp. basil or Italian seasoning
Salt & ground black pepper to taste
1 cup bread crumbs (seasoned or not)

Preheat your oven to 350 degrees. Grease a shallow baking dish, such as 9 x 13. Bring a large pot of salted water to a boil and cook the prepared peppers for 2 minutes. Drain, then place standing in the greased dish, set aside.

Meanwhile, in a skillet place the oil and when heated place everything up to the breadcrumbs in the pan. Cook for 10-15 minutes. Lightly fill each each pepper half with this meat mixture (you will probably have extra) then sprinkle breadcrumbs on top. Bake for 30-40 minutes.

Filed Under: Beef, Vegetables Tagged With: ,

Bread Machines

February 4, 2009 by

I use my bread machine quite a bit, but I don’t always like the weird loaf-like shape the baked bread becomes. To eliminate that – when I just don’t have time (or want) to knead dough – I use only the dough setting on the machine, then I take the dough out and shape it into either rolls or a loaf, or whatever it is I’m baking. Then I bake the bread in my preheated oven.  Use this method for any dough you can make in a machine, which by the way is just about all of them.

Filed Under: A Few Tid Bits

Chicken Cutlets II

February 2, 2009 by

As an alternative to milk, I used Coffee Rich liquid non-dairy creamer to marinate the cutlets. You’ll find liquid non-dairy creamer in the frozen food section at your grocer. If you can’t find it, or don’t want to try it then by all means use milk, evaporated milk or half-n-half. Either way, these are delicious and very, very juicy.

8 – 12 thin chicken cutlets
1 pint or 1 1/2 cups of creamer
1 1/2 cups flour
1 Tbsp. garlic powder
1 Tbsp. poultry seasoning, or Bell’s seasoning
1 tsp. kosher salt
1/2 tsp. pepper
4-5 eggs
1/2 – 3/4 cup cold water
2 cups seasoned bread crumbs

Rinse & pat dry the cutlets then place in a large bowl. Pour the creamer over, cover, then place in your fridge for no longer than 2 hours. After 2 hours take out of the fridge and place on the counter as you prepare the dippings.

Get out 3 pie plates or wide bowls. Into one of them place the flour and all the spices then mix gently and thoroughly with a  fork. Into the second bowl, place the eggs and water and whisk them well. Into the third bowl place the breadcrumbs. In addition, get out 1 or 2 sheet pans and place waxed paper, parchment paper, or aluminum foil on them. Now you’re ready. . .

With a fork (or your hands) lift up a cutlet from the liquid, gently shake off excess, press down and dredge in flour, then dip into eggs – shaking off excess, then press firmly into breadcrumbs, making sure it’s coated evenly throughout all the steps.  Then, place the cutlets on the trays. Place the trays in the freezer for about 30 minutes. You don’t have to do this step, but it really helps keep the seasonings adhering nicely to the cutlets. During the freeze time, start preparing your frying pan.

You can fry them one of two ways: either, deep fry them in vegetable oil, or pan fry them as follows:

In a large frying pan place 3 Tbsp. butter and 3 Tbsp. vegetable oil, when hot place a cutlet in and cook on med-high for about 6 minutes on each side or until done and crispy.

Filed Under: Chicken Tagged With: , , ,

Easy Olive Loaf

January 30, 2009 by

This goes great with anything and everything and at anytime of year. You’ll be making it more often than you realize. I’m sure my family is saying, “Not again!” but loving it at the same time!

1 loaf of Italian or French bread sliced lengthwise
Extra Virgin olive oil
2 cans pitted, black olives – drained
1 jar roasted red peppers – drained, & sliced into strips
Fresh black pepper, to taste
1 large fresh mozzarella ball or packaged – sliced thin
2-3 garlic cloves (or more) – fresh or a full teaspoon minced from the jar

Preheat your oven to 350 degrees and get out a large baking or cookie sheet. Place the 2 bread slices, face-up, on the cookie sheet and brush both (or lightly drizzle then spread) with some olive oil.

In a food processor or blender, puree the olives, 1/4 cup olive oil and garlic. Spread a thinnish layer on each slice of bread. Sprinkle with some fresh black pepper. Layer the cheese slices over the olives, then place the roasted peppers on top of the cheese – you can place them in a decorative criss-cross type pattern, or whatever you choose.

Very lightly drizzle with a bit more olive oil and bake for about 15 minutes – until the cheese is melted. Slice and serve.

Notes: Play around with the ingredients. If you can’t find fresh mozzarella, use the shredded packaged type if you must. I like Borden or Sargento, and use as much garlic as you want to. Sometimes we even sprinkle hot red pepper flakes on it, or some folks drizzle hot pepper sauce.

Filed Under: Breads - Quick

Super Salsa Dip

January 24, 2009 by

My sister Shawn’s friend makes this dip that disappears in seconds. Watch and see.
1 12 oz. Temptee whipped cream cheese
1 12 oz. jar salsa
1 16 oz. pkg. sharp shredded cheddar cheese
Tortilla chips or whatever you wanna dip
Preheat oven to 350 degrees.
In a pie plate or a quiche dish, spread the cream cheese on the bottom. Spoon the salsa over the cream cheese. Top with the cheddar cheese.
Bake for about 20 minutes, or until the cheese is melted. Serve.

Filed Under: Dips

Steak Tid-Bits

January 21, 2009 by

These are just as tasty the next day – give them a quick “warm-up” in the microwave.

1 or 2 steaks of your choice cut into bit-sized pieces
McCormick’s Montreal Steak Seasoning: 1 Tbs. for each steak
1 Heaping tablespoon of minced garlic (from a jar) for each bag

Place steak tid-bits into a large zip lock bag, sprinkle in the seasoning, seal bag tightly and squish/mix around the steaks with both hands to spread. Repeat with other steak if necessary. Place on a plate in fridge for several hours.

Preheat your oven to 375 degrees for at least 20 minutes. Get 1 or 2 rimmed baking sheets (1 for each steak bag). Empty the steak bag(s) onto the sheet(s) and spread them out . Place in the oven. Give them a stir about 5 minutes into the cooking time. If you are using 2 sheet pans then alternate racks half-way through cooking time. Cook about 15 minutes, or until done.

Filed Under: Beef Tagged With: ,

Mini Meatball Soup

January 12, 2009 by

basil1.jpgThese little meatballs are baked, not fried, then placed in a pot that’s already been simmering with some delicious vegetables. Wait till you taste it!

1/3 cup milk
1/2 cup bread crumbs
1/4 cup grated Pecorino Romano or Parmesan cheese
1 tsp. kosher salt
1/4 tsp. black pepper
2 Tbsp. minced parsley
1-1/2 lbs. ground chuck (or a combo of beef, pork, veal – whatever you like)

2 Tbsps. extra virgin olive oil
1 small diced onion
3 heaping tsp. minced garlic or to taste – we like lots!
2 carrots, peeled & chopped
2 celery stalks, chopped
1/2 a small eggplant, peeled & cubed
3 red potatoes, peeled & cubed
6 whole basil leaves, ribbon-sliced
2 14 oz. cans of vegetable broth
1 14 oz. can diced tomatoes
3 cups water
1/2 cup small pasta (I use the little stars or ditalini)

First make the meatballs: Preheat the oven 350 degrees and lightly grease or spray a rimmed cookie sheet tray. In a medium-sized bowl, place the milk, bread crumbs, cheese, salt, pepper, parsley and mix well. Add the meat and mix gently, but well. (Over mixing will cause the meatballs to be tough). Make little meatballs – I make 35; 7 rows of 5. Then place in the oven for 25 minutes. Remove and set aside. Meanwhile make the soup base.

Add the olive oil to a dutch oven or soup pot – heat. Add the onion, garlic, carrots, celery, eggplant, and potatoes – cook for 10 minutes. Stir in the basil, broth, tomatoes, and 3 cups water. Bring to a boil, then simmer for 25 minutes – while the meatballs cook.

Add the meatballs to the pot and simmer for about 15 minutes; add the pasta and cook for about another 15 minutes. Adjust your seasonings and dig in!

Filed Under: Pork, Soups & Stews
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