Taste and Tell: Cookbook of the Month Recipe - Chicken Fingers with Spicy Avocado Sauce Oven baked chicken fingers are served with a spicy avocado and sour cream sauce. 4K+ I have read that the number one pregnancy craving is ice cream. But it hasn’t been for me. In fact, I’m sure that my husband has eaten way more ice cream than I have through this pregnancy. Although my likes/cravings for sweets is slowly coming back, I still am craving savory and spicy more than anything. In fact, my favorite pregnancy indulgence has been this – take a plate and layer a single layer of tortilla chips on top. I’m loving this cookbook more and more every time I look through it. I will say that the avocado sauce probably makes way more than what you will need just for dipping the chicken in. I really wanted to try these with Panko, but realized that I was out, so I just made my own whole wheat bread crumbs. Chicken Fingers with Spicy Avocado Sauce Oven baked chicken fingers are served with a spicy avocado and sour cream sauce. Ingredients For the Chicken Fingers For the Spicy Avocado Sauce
Summer Rolls with Marigolds and Nasturtiums Recipe nutritional information Makes 24 rolls For an extra-elegant touch, press a whole nasturtium flat against the rice paper wrapper before rolling. The flower will show through the translucent wrapper. The marigolds here are Tagetes erecta. Sauce ½ cup unseasoned rice or white vinegar 2 Tbs. brown sugar 4 tsp. low-sodium soy sauce 1 tsp. cornstarch 2 cloves garlic, minced (2 tsp.) 1 tsp. minced fresh ginger ¼ cup chopped green onions Rolls 2 2.4-oz. pkg. mung bean threads 24 8½-inch round rice paper wrappers 1 ½ cups julienned carrot 1 ½ cups julienned cucumber 1 ½ cups bean sprouts 1 cup thinly sliced on bias green onions ½ cup chopped marigolds ½ cup chopped nasturtium ¼ cup coarsely chopped fresh mint ¼ cup coarsely chopped fresh cilantro 1. 2. 3. June 2011 p.71
Chicken Parmigiana Italia {Electric Digital Pressure Cooker Recipe} | Welcome to Peggy Under Pressure This is one of my favorite recipes to make. It makes chicken breasts unbelievable soft, juicy and tender without running the risk of it becoming dry and flavorless. I’ve made this several times since I’ve had my pressure cooker and it’s time I share it here on the blog. I think I would rate the difficulty level at about a 6 because of the list of ingredients and the amount of prep work before pressure cooking. My HB had a canyon drive in his NSX over the weekend with all his NSX club members. So I scrambled to make him dinner so by the time he got home, it would be done. - 1 Small-Medium Yellow Onion (Chopped) - 1-2 Cups of Mushrooms (Chopped) - ¼ Cup of Red Wine (I used Marsala wine cause that’s all I had) - ½ Cup of Chicken Stock (Not pictured) - 1 Tbsp of Crushed Garlic - 3 Cups of Marinara or Spaghetti Sauce (I used spaghetti sauce cause I like to cheat) - 1 Cup of Shredded Parmesan Cheese (Not pictured) - 4-6 Chicken Breasts - ¼ Cup White Flour - ¼ Tsp Dried Rosemary - ¼ Tsp Dried Basil
Homemade Mozzarella Cheese Mozzarella is one of the easiest cheeses to make, it only takes 30 minutes and the taste can't be beat! The ingredients are simple although a couple of them you may have to search a bit for, but the end result is worth it--especially when you can say "I made it myself!" Homemade Mozzarella Cheese 1 gallon whole milk (just be sure that it is not Ultra-pasteurized, any other kind will work, store bought, fresh from the cow (or goat)) 1 tsp. citric acid* 1/4 rennet tablet* 2 tsp. cheese salt* A big pot Thermometer Slotted spoon (please ignore the mess in the background, we still haven't finished putting things back together after our wall project) Place milk in large pot with thermometer. Sprinkle 1 tsp. citric acid over milk and stir. Turn heat on med-low and heat milk to 90 degrees, stirring occasionally. While you are heating the milk, dissolve 1/4 rennet tablet in 1/4 C. cool water. When milk has reached 90 degrees, turn off heat. Milk should be like a thick gelatin.
The End of Chicken Parmesan As You Know It Not counting pizza and spaghetti, chicken Parmesan may be the most popular Italian-American restaurant entree out there. For many years I've been trying to perfect a home version that didn’t require the breading and frying, but still offered that irresistible combination of tender chicken, crunchy/cheesy coating, and flavorful sauce. These attempts were met with soggy, flaccid results. The problem with not frying the breaded breast is the baked-on coating just doesn’t get crisp enough to stand up to the sauce and cheese. Well, on Tuesday, February 19th, at 4:45 PM, it hit me like a giant meatball dropped from the leaning tower of Pisa (worst simile ever?). I was watching TV and saw some croutons being sprinkled on a salad. dilemma. What followed was one of my proudest moments as a cook. UPDATE!! Ingredients: 2 tbsp olive oil 2 cloves garlic, crushed hot red pepper flakes, to taste 6 boneless skinless chicken breasts (I used 5, but they were huge!)
Chicken & Shrimp Jambalaya It's not Mardi Gras unless Jambalaya is on the menu! For my Mardi Gras potluck I knew this was the dish I was going to prepare and found the following recipe on Cook's Illustrated. As predicted, this was spot on with not too much spice, great flavor and perfect as a meal all on it's own. If you wanted, you could even prepare this dish using pasta in place of the rice. To do so, prepare the recipe as follows without the rice. Boil your choice of pasta separately. What I also liked about this recipe is that it can be prepared in stages so it's an easy recipe to put together and serve when you're ready. - Process the onion, bell peppers and garlic beforehand and store in a container until ready to assemble.- Cook your chicken and sausage beforehand, allow to cool, and shred the chicken. On the day you're ready to assemble and serve, cook the rice with the processed vegetables as the recipe notes. While shrimp are cooking, shred chicken.
Freezer Meal: BBQ Chicken | "The Menu Mom" This past grocery trip I decided I need to get back to stocking my freezer and pantry. Spring becomes busy for our family with soccer and other events to get the children to and from. One way I could make my life easier is to have meals ready to go in the freezer. Most of them just need me to put them in the crock pot in the morning! Perfect… I worked for one afternoon with my son and had 12 meals ready for me when I needed them. This is a family favorite that I’ve served two different ways. BBQ Chicken 1 pound boneless skinless chicken breast halves1 1/2 cup ketchup3 Tablespoons brown sugar3 teaspoons Worcestershire sauce3 teaspoon soy sauce3 teaspoon cider vinegarground red pepper flakes to taste1/2 teaspoon garlic powder Combine all ingredients in a one gallon bag. Cooking instructions: Remove chicken from freezer and defrost {at least enough to get it out of the bag}.
Chinese Coca-Cola Chicken Wings {Electric Pressure Cooker Recipe} | Welcome to Peggy Under Pressure Okay, you’re probably wondering WHAT THE HECK? Chinese and Coca-Cola??? That’s an odd combination for a description. I know, I know, but that’s the whole point. That’s what caught my attention with this particular recipe and I just had to try it so I can say I did. But in all honesty, this is a really popular and basic Chinese dish. I really love this dish because it reminds me of when I was young and when my mom use to cook for us all the time. So let’s get cooking. INGREDIENTS: 2-3 lbs. Once again, this is a super easy recipe. Okay, back to the chicken wings. I am off to bake some dessert now. Enjoy the chicken wings! More Recipes You May Like
Baked Brie Dip Recipe Warm. Cheesy. Flavorful. This brie dip recipe post just needs to be short and simple. melted brie + tangy, sun dried tomatoes + aromatic garlic + fragrant thyme + heat + bread = Fabulous! It’s holiday party season for us and that means becoming the popular people at work (popularity is seasonal) because we bring the really good stuff: Cheesy dips. So there it is kids, the math says it all. We’re ending this post here so that we can spend more time getting back to making this dip recipe and sharing with everyone at your table. In the beginning… during… The End… The Final Dip. Do you like? Yield: 3-4 Cook Time: 30 min. Ingredients: about 10 oz. Directions: 1. 2. 3. 4. 6. 7. Hello! ShareThis
Healthy Baked Chicken Nuggets | Ginas Skinny Recipes Chunks of all white meat chicken breasts coated in breadcrumbs and parmesan cheese then baked until golden. An easy chicken recipe your whole family will love. What can be more kid friendly than chicken nuggets, even the pickiest kids like them. Serve them with ketchup, bbq sauce or whatever you like to dip your nuggets into. Adults can serve them over your favorite salad for a satisfying lunch. Kids love finger foods or anything you can eat with toothpicks so when my daughter was young I would make her a dish of bite sized goodies she liked such as tomatoes, olives, pasta, etc. and served them with toothpicks and she always cleaned her plate! Once I'm in breading mode I usually make breaded zucchini sticks as well and bake them all at the same time along with some pasta and a salad for a complete meal. Double these for more or make half for less servings. Ingredients: Preheat oven to 425°. Put the olive oil in one bowl and the breadcrumbs, panko and parmesan cheese in another.
Chicken with 40 Cloves of Garlic We all have favorite food smells that trigger memories. Some are good, some are bad... and some are just ones we've grown accustomed to as the norm. One of my favorite smells in the whole world is of onions and garlic sauteing in oil. This is how my mom started about 95% of the savory ethnic dishes she made. I knew the minute I heard the sizzle of the wok when the onions and garlic hit the oil, it was only a matter of time before we would be sitting down around the table to eat. As I got older, I had the task of preparing the onions and garlic for the day's meals. This recipe is a Ina Garten favorite of many readers and I've seen this dish floating around among food blogs I follow. When preparing this recipe, I used chicken quarters and chopped them into legs/thighs instead of the original whole chickens called for in Ina's recipe. To pair with this dish, you can serve it with your favorite starchy side such as rice, pasta, potatoes, etc.
Exclusive: Why Can’t You Smoke Pot? Because Lobbyists Are Getting Rich Off of the War on Drugs - Republic Report John Lovell is a lobbyist who makes a lot of money from making sure you can’t smoke a joint. That’s his job. He’s a lobbyist for the police associations in Sacramento, and he is a driving force behind grabbing Federal dollars to shut down the California marijuana industry. I’ll get to the evidence on this important story in a bit, but first, some context. At some point in the distant past, the war on drugs might have been popular. But not anymore — the polling is clear, but beyond that, the last three Presidents have used illegal drugs. Some of the groups who want to keep the drug illegal are police associations that want more members to pay more dues. In 2010, California considered Prop 19, a measure to legalize marijuana and tax it as alcohol. Lovell managed the opposition campaign against Prop 19. While Lovell may contend that he sincerely opposes the idea of marijuana legalization, he has constructed an entire business model predicated on pot prohibition. Filed under: Lobbying