4 chicken breast halves or equivalent amount of chicken
1/4 cup balsamic vinegar
1 T olive oil
1 1/2 t dried oregano
1 t salt
1/2 t pepper
Arrange chicken in a 9 x 13" baking dish. Pour vinegar over chicken; sprinkle evenly with the oil, oregano, salt and pepper. Bake at 400 degrees for 20 minutes and then baste with vinegar juices from the bottom of the dish. Bake 20 minutes more or until done. Serve with any remaining liquid, if desired.
Tuesday, March 30, 2010
Monday, March 29, 2010
Hawaiian Wedding Cake
Layer 1: Mix a boxed Yellow Cake Mix according to instructions. Bake in a 10 x 15" pan for about 5 minutes less than it says for a 9 x 13" pan, or until toothpick/tester comes out clean. Cool to room temperature. (If you don't have a 10 x 15" pan, use a 9 x 13" PLUS an 8 x 8" pan. This layer needs to be thin.)
Layer 2: Mix 8 oz. of softened cream cheese, 2 cups of milk, and a small box of banana or lemon pudding powder. Spread on cooled yellow cake and chill at least 1/2 hour.
Layer 3: Drain a 20 oz. can of crushed pineapple. Spread on top of the pudding layer in pan.
Layer 4: Add a layer of Cool Whip -- 8 to 12 oz.
Layer 5: Sprinkle with shredded coconut and chill cake until time to serve.
Layer 2: Mix 8 oz. of softened cream cheese, 2 cups of milk, and a small box of banana or lemon pudding powder. Spread on cooled yellow cake and chill at least 1/2 hour.
Layer 3: Drain a 20 oz. can of crushed pineapple. Spread on top of the pudding layer in pan.
Layer 4: Add a layer of Cool Whip -- 8 to 12 oz.
Layer 5: Sprinkle with shredded coconut and chill cake until time to serve.
Sunday, February 14, 2010
Almond-Coconut Macaroons
1/4 cup evaporated cane juice sugar
1 large egg white
1 cup UNSWEETENED shredded coconut
1/4 cup chopped almonds
1/2 t pure vanilla extract
pinch of salt
Preheat oven to 350 degrees. Line baking sheet with parchment paper.
Whisk sugar and egg white together. Stir in remaining ingredients. Drop by 2 T mounds onto sheet, 2" apart. Bake until golden around the edges, about 15 minutes. Cool at least 5 minutes on the sheet.
Makes 8 large macaroons.
1 large egg white
1 cup UNSWEETENED shredded coconut
1/4 cup chopped almonds
1/2 t pure vanilla extract
pinch of salt
Preheat oven to 350 degrees. Line baking sheet with parchment paper.
Whisk sugar and egg white together. Stir in remaining ingredients. Drop by 2 T mounds onto sheet, 2" apart. Bake until golden around the edges, about 15 minutes. Cool at least 5 minutes on the sheet.
Makes 8 large macaroons.
Sunday, January 24, 2010
Oven Fries
4 baking potatoes
1 T olive oil
1/2 t salt or onion salt
Preheat oven to 450 degrees. Peel potatoes and cut lengthwise into 1/4-inch strips. Put into a ziploc bag. Drizzle with oil. Seal bag; shake to coat potatoes with oil.
Arrange potatoes in a single layer on a baking sheet. Bake 20 to 25 minutes or until browned. Sprinkle with salt and serve hot.
YUMMY!
1 T olive oil
1/2 t salt or onion salt
Preheat oven to 450 degrees. Peel potatoes and cut lengthwise into 1/4-inch strips. Put into a ziploc bag. Drizzle with oil. Seal bag; shake to coat potatoes with oil.
Arrange potatoes in a single layer on a baking sheet. Bake 20 to 25 minutes or until browned. Sprinkle with salt and serve hot.
YUMMY!
Monday, January 18, 2010
Dried Cherry Chili
2 cups chicken broth, divided
4 oz (3/4 cup) dried cherries
1 T olive oil
1 cup chopped sweet onion
1 T crushed garlic
1 lb ground turkey or hamburger (double spices if using hamburger)
1 roasted red bell pepper cut into 1/4" cubes
4 t chili powder
1 1/2 t cumin
1 t corriander
1 t dried mustard
1/2 t oregano
4 cups canned chopped fire roasted tomatoes
1 16 oz can black beans
Heat one cup of chicken broth, add cherries, and set aside. Heat oil in large kettle. Add onions and saute until soft (about 5 minutes). Add garlic and cook 1 minute. Add ground turkey or hamburger and cook until browned. Add red bell pepper and spices. Cook over medium heat for 2 minutes. Add tomatoes and remaining cup of broth. Bring to a boil, reduce heat and simmer uncovered 5 minutes. Stir in beans and the cherries soaked in broth. Cook until heated.
Serve warm. Garnish with tortilla strips, chopped onion, chopped avocado, and/or chopped cilantro. Serves 8. (Thanks to our great-niece Laura for this delicious recipe!)
4 oz (3/4 cup) dried cherries
1 T olive oil
1 cup chopped sweet onion
1 T crushed garlic
1 lb ground turkey or hamburger (double spices if using hamburger)
1 roasted red bell pepper cut into 1/4" cubes
4 t chili powder
1 1/2 t cumin
1 t corriander
1 t dried mustard
1/2 t oregano
4 cups canned chopped fire roasted tomatoes
1 16 oz can black beans
Heat one cup of chicken broth, add cherries, and set aside. Heat oil in large kettle. Add onions and saute until soft (about 5 minutes). Add garlic and cook 1 minute. Add ground turkey or hamburger and cook until browned. Add red bell pepper and spices. Cook over medium heat for 2 minutes. Add tomatoes and remaining cup of broth. Bring to a boil, reduce heat and simmer uncovered 5 minutes. Stir in beans and the cherries soaked in broth. Cook until heated.
Serve warm. Garnish with tortilla strips, chopped onion, chopped avocado, and/or chopped cilantro. Serves 8. (Thanks to our great-niece Laura for this delicious recipe!)
Friday, December 25, 2009
Hamburger Soup
1 lb hamburger
1 large diced onion
3 or 4 sliced carrots
3 or 4 stalks sliced celery
2 cups canned tomatoes
1 small bay leaf
1/2 t thyme
1/2 t basil
1 T salt
1/2 t pepper
6 cups water
1/4 cup rice (white or brown)
4 peeled, diced potatoes
1/2 small head cabbage, sliced
Brown hamburger and onion in large kettle. Drain off fat, if there is any. Add carrots, celery, tomatoes, spices and water. Bring to a boil. Add rice. Simmer about 30 minutes. Add potatoes and cook until the potatoes are done--about 30 to 45 minutes on simmer. Add cabbage about five minutes before serving.
If not enough broth, you can add vegetable broth, beef broth, a little water, or tomato juice. If you add too much more water, it does dilute the taste.
1 large diced onion
3 or 4 sliced carrots
3 or 4 stalks sliced celery
2 cups canned tomatoes
1 small bay leaf
1/2 t thyme
1/2 t basil
1 T salt
1/2 t pepper
6 cups water
1/4 cup rice (white or brown)
4 peeled, diced potatoes
1/2 small head cabbage, sliced
Brown hamburger and onion in large kettle. Drain off fat, if there is any. Add carrots, celery, tomatoes, spices and water. Bring to a boil. Add rice. Simmer about 30 minutes. Add potatoes and cook until the potatoes are done--about 30 to 45 minutes on simmer. Add cabbage about five minutes before serving.
If not enough broth, you can add vegetable broth, beef broth, a little water, or tomato juice. If you add too much more water, it does dilute the taste.
Thursday, October 22, 2009
Pumpkin Cake Roll
3 eggs
1 cup sugar
2/3 cup pumpkin
1 t lemon juice
3/4 cup flour
1 t baking powder
2 t cinnamon
1 t ginger
1/2 t nutmeg
1/2 t salt
1 cup chopped walnuts or pecans
powdered sugar
Beat eggs at high speed for 5 minutes. Gradually beat in the sugar. STIR in pumpkin and lemon juice. In separate bowl, mix or sift together flour, baking powder, cinnamon, ginger, nutmeg, and salt. Fold into the pumpkin mixture. Spread into greased & floured (or line with parchment paper or waxed paper) 15x10x1 jelly roll pan. Top with chopped nuts.
Bake 15 minutes at 375 degrees. Turn out on a tea towel sprinkled with powdered sugar. Roll cake and towel together, starting with a short end. Cool (takes at least an hour) and unroll.
Filling
1 cup powdered sugar
8 oz cream cheese, softened
4 T butter
1/2 t vanilla
Cool Whip or whipped cream
Combine the p. sugar, cream cheese, butter, and vanilla. Beat until smooth. Add 2 cups (or more, as desired) Cool Whip.
Spread filling to within 1/2-inch of edges of cake. Roll up again and chill until serving time. Cut in 1/2-inch slices. If you have extra filling, serve as topping on cut slices, or save for later on graham crackers!
1 cup sugar
2/3 cup pumpkin
1 t lemon juice
3/4 cup flour
1 t baking powder
2 t cinnamon
1 t ginger
1/2 t nutmeg
1/2 t salt
1 cup chopped walnuts or pecans
powdered sugar
Beat eggs at high speed for 5 minutes. Gradually beat in the sugar. STIR in pumpkin and lemon juice. In separate bowl, mix or sift together flour, baking powder, cinnamon, ginger, nutmeg, and salt. Fold into the pumpkin mixture. Spread into greased & floured (or line with parchment paper or waxed paper) 15x10x1 jelly roll pan. Top with chopped nuts.
Bake 15 minutes at 375 degrees. Turn out on a tea towel sprinkled with powdered sugar. Roll cake and towel together, starting with a short end. Cool (takes at least an hour) and unroll.
Filling
1 cup powdered sugar
8 oz cream cheese, softened
4 T butter
1/2 t vanilla
Cool Whip or whipped cream
Combine the p. sugar, cream cheese, butter, and vanilla. Beat until smooth. Add 2 cups (or more, as desired) Cool Whip.
Spread filling to within 1/2-inch of edges of cake. Roll up again and chill until serving time. Cut in 1/2-inch slices. If you have extra filling, serve as topping on cut slices, or save for later on graham crackers!
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