Friday, January 28, 2011
Tuesday, January 25, 2011
Monday, January 24, 2011
- 1 gallon water
- 1 (4-6 pound) whole chicken, cut into pieces
- 1 large onion, peeled and halved
- 3 bay leaves
- 10 whole black peppercorns
- 2/3 bunch celery, leaves reserved
- 1 pound whole carrots
- 1/4 cup chicken bouillon powder
- 1 pound carrots, peeled and sliced
- 1/3 bunch celery, chopped and leaves reserved
- 1 (8 ounce) package dry egg noodles
- Place chicken and water in a large pot over high heat and bring to a boil. Reduce heat, cover and simmer, skimming fat as needed, 30 minutes.
- Place the halved onion, bay leaves, peppercorns, whole celery, whole carrots and lemon grass in the pot and simmer, covered 1 hour.
- Strain broth and reserve chicken. When chicken is cool enough to handle, remove skin and cut meat into bite-size pieces.
- Return strained stock to pot over high heat, and stir in chicken base, chopped celery and chopped carrots. Bring to a boil, then reduce heat, cover and simmer 20 minutes, or until carrots are tender.
- Chop celery leaves and stir into pot with the noodles. Simmer until noodles are cooked, about 10 minutes more. Stir in chicken and heat through.
Nutritional InformationAmount Per Serving (12 servings/batch) Calories: 303
Friday, January 21, 2011
The 100 day challenge has started!! Are you involved? You can check out www.livehealthyiowa.com for tips & info. I am competing with a group from work (St. Luke's Occupational Health). So, of course I wish to share some healthy recipes for a healthy, well balanced lifestyle!
Chili Glazed Salmon
1/4 cup sweet chili sauce
2 Tbsp low sodium soy sauce
1 tsp ginger
1tsp sriracha sauce (spicy chili sauce)
4 salmon fillets (4-6 oz each)
Preheat oven to 425 degrees. Combine chili sauce, soy sauce, ginger & sriracha in a small bowl. Place salmon fillets on a foil lined baking sheet. Use a brush or spoon to coat salmon with the chili glaze.
Bake the salmon until glaze has begun to lightly caramelize and salmon flakes easily, about 10 minutes.
Dill Seasoned Potatoes
No real recipe here. :) Whoops! Haha. No recipe because I didn't measure my amounts of anything. However, its simple and easy to make.
Simply cut as many potatoes as you need into small slices. Toss potatoes in some olive oil to coat them. Then spread them on a greased or foil-lined pan and sprinkle with salt, pepper, and dill. Use your own taste for amount of seasoning. You could also add a little garlic powder, lawry's, etc. Then bake at 400 degrees for 20 minutes or so, until they are slightly browned and a little crispy. We like to enjoy these with a little Ranch dressing.
The rest of my lovely picture is just some roasted broccoli & mushrooms. Enjoy!
So, what's on my menu for the following week? (Yes, my week starts on Friday because it's my day off!)
- Homemade Chicken Noodle Soup
- Baked Cod with Mushrooms & Red Peppers
- Beef Fried Rice
- Blueberry Pancakes
- Smoked Chicken Strata
- Angel Hair Pasta with Sausage Marinara
Check back! I hope to share a lot of these recipes with you, depending on how they turn out! :)
Random picture of my Suzie as "King of the Mountain" and Aaron. :)
Sunday, January 16, 2011
Yes, you are reading right... turkey in January! :) I got a turkey from St. Luke's for Christmas, and finally had some time too cook it up! I don't think I have ever made hot turkey sandwiches before, but I have eaten them at Family Table, etc. After eating these puppies I will definately be making them again! Why not? They're easy! (After you have the turkey cooked and cut!)
Tuesday, January 11, 2011
BLACKENED CHICKEN SALAD
- 3 cups chopped tomato
- 3/4 cup diced yellow bell pepper
- 1/4 cup finely chopped red onion
- 1 tablespoon sugar
- 3 tablespoons cider vinegar
- 1/4 teaspoon salt
- 1/8 teaspoon pepper
- 1/4 cup lemon juice
- 1/4 cup Dijon mustard
- 3 tablespoons water
- 1 tablespoon honey
- 4 (4-ounce) skinned, boned chicken breast halves
- 3 tablespoons Spicy Seasoning (see below)
- Vegetable cooking spray
- 1 pound sugar snap peas, trimmed
- 8 cups torn romaine lettuce
- Flat-leaf parsley sprigs (optional)
Combine the first 7 ingredients in a bowl, and toss well. Cover and chill.
Combine lemon juice, mustard, water, and honey in a large bowl; stir well with a wire whisk. Cover and chill.
Rub chicken with Spicy Seasoning. Coat a large heavy skillet with cooking spray, and place over medium-high heat until hot. Add chicken, and cook 7 minutes on each side or until chicken is done. Remove chicken from skillet, and let cool. Cut chicken across grain into thin slices, and set aside.
Steam snap peas, covered, for 2 minutes. Rinse under cold water, and drain. Add snap peas and lettuce to the lemon juice mixture, and toss well. Divide the lettuce mixture evenly among 4 large salad bowls; top each serving with 1 cup of the tomato mixture and 1 sliced chicken breast half. Garnish with parsley sprigs, if desired.
- 2 1/2 tablespoons paprika
- 2 tablespoons garlic powder
- 1 tablespoon salt
- 1 tablespoon onion powder
- 1 tablespoon dried thyme
- 1 tablespoon ground red pepper
- 1 tablespoon black pepper
Sunday, January 9, 2011
And now onto my own creation......
Yes, I attempted to make a homemade granola bar... and we love them! They are fantastic!
- 1 cup quick-cooking rolled oats
- 1/2 cup whole wheat flour
- 1/2 cup wheat and barley nugget cereal (e.g. Grape-Nuts™)
- 1/2 teaspoon ground cinnamon
- 1 beaten egg
- 1/4 cup applesauce
- 1/4 cup honey
- 3 tablespoons brown sugar
- 2 tablespoons vegetable oil
- 1/4 cup unsalted sunflower seeds
- 1/4 cup chopped walnuts
- 1 (7 ounce) bag chopped dried mixed fruit
- Preheat oven to 325 degrees F (165 degrees C). Line a 9 inch square baking pan with aluminum foil. Spray the foil with cooking spray.
- In a large bowl, stir together the oats, flour, cereal, and cinnamon. Add the egg, applesauce, honey, brown sugar, and oil. Mix well. Stir in the sunflower seeds, walnuts, and dried fruit. Spread mixture evenly in the prepared pan.
- Bake 30 minutes, or until firm and lightly browned around the edges. Let cool. Use the foil to lift from the pan. Cut into bars or squares, and store in the refrigerator.
You can really be creative with these. I forgot to buy sunflower seeds, so I just used some pecans instead. You can pick what kind of fruit you like... or add chocolate chips. Mmm... they're good. I made a double recipe and stored them in snack size Ziplocs... easy to grab on the go! :)
Friday, January 7, 2011
Not the greatest pictures of the chicken... sorry...
BUFFALO STUFFED CHICKEN BREASTS
4 boneless, skinless chicken breasts
4 slices deli ham
½ cup blue cheese crumbles
Salt and pepper
1 cup flour
¼-⅓ cup cornstarch (eyeball it)
2 large egg whites, beaten
1½ cups breadcrumbs
3 tablespoons butter, melted
About 3 tablespoons buffalo or hot sauce
Canola or other high temperature oil, for shallow frying
Split the breasts open and cut them across horizontally. Pound the meat out a little, then stuff the breasts with the ham and cheese. Fold the chicken over and press the edges together to secure the stuffed breasts. Season with salt and pepper and coat first in the flour mixed with cornstarch, then the egg whites, then the breadcrumbs tossed with the melted butter and mixed with hot sauce.
Heat a shallow layer of oil about a quarter-inch deep in a large skillet over medium to medium-high heat. When the oil is hot, cook the chicken on each side until golden and cooked through, about 6 minutes on each side. Drain the chicken briefly on paper towels and serve.
Goat Cheese Truffles
12 oz goat cheese (or chevre), softened
8 oz cream cheese, softened
3 green onions, finely chopped
¼ tsp paprika
¼ tsp cayenne
Toppings- toasted almonds, paprika, parsley, etc.Crackers
Combine goat cheese, cream cheese, green onions, paprika & cayenne. Divide and roll into balls, then roll in the toppings. Serve with crackers.
Now... funny story. I brought this to our "office Christmas party", and I totally did not expect this, but everyone just took a bite out of them and ate the cheese plain! I said "EWWWW!!!!" Get a cracker!!! EAT IT ON A CRACKER!! I can't imagine eating this without a cracker, but they liked it plain... so eat however you enjoy it! :)