Chicken Breasts with Curried Apple Stuffing 2 teaspoons vegetable oil, divided 1/4 cup finely chopped onion 2 Tablespoons finely chopped celery 1 3/4 cups peeled, chopped Granny Smith apple (about 3/4 pound) 1 3/4 teaspoons curry powder, divided 1/4 cup golden raisins 1/2 teaspoons minced garlic 1 (10 1/2 ounce) can low-salt chicken broth, divided 4 (4-ounce) skinned, boned chicken breast halves 3/4 cup apple juice 1 clove garlic, minced 1 teaspoon cornstarch 1 teaspoon water 1. Heat 1 teaspoon oil in a nonstick skillet over medium-high heat. 2. 3. 4. 5. *If preparing this recipe as GLUTEN FREE, just be sure to use a brand of chicken broth that is designated as GF. *The apple-curry mixture is delicious. Nutritional Information per serving: Serving size: 1 breast half + 1/4 cup sauce Calories per serving: 238 Fat per serving: 4g Saturated Fat per serving: .61g Sugar per serving: 11.5g Fiber per serving: 2g Protein per serving: 28g Cholesterol per serving: 65.77mg Carbohydrates per serving: 23g
Crispy Cheddar Chicken I have a simple dinner recipe for you today. Simple and easy and tasty and smile provoking…an all around treasure. I love it when smiles are provoked. Heck. I’ll take a smile from my kids even without provoking it! It’s just so much nicer when people smile instead of whine. Speaking of my children…the other day we were watching a cooking show on The Food Network and one of my kids said… “Hey Mom, you like to cook. Why don’t you be the cooker on that show?” “I’m pretty sure The Food Network frowns upon cookers who use cream of chicken soup. Especially since just last week three of the trial recipes I made for this little ol blog crashed and burned in failure. Cross your fingers that real cream and I can become friends soon. I hear from the good folks on The Food Network that it’s a mighty fine ingredient. Now. Should you feel embarrassed about cooking with Are you the cooking she-rah for your family or what? Do make food that provokes a smile? Do your family members occasionally say things like…
Doughnut Muffins I am not really a doughnut fan; however, I do love me some muffins. I especially adore big muffins with gorgeous domed crowns. When I came across this recipe on King Arthur Flour, I knew they would be a perfect grab and go breakfast. So, I whipped them together, but kicked them up a notch by drenching them in a sweet doughnut glaze. This recipe was super easy and yielded one of the best muffin tops I have ever baked. July 1st, 2010Yield: 12 muffinsPrep Time: 15 minutesCook Time: Ingredients: 1/4 cup butter 1/4 cup vegetable oil 1/2 cup granulated sugar 1/3 cup brown sugar 2 large eggs 1 1/2 teaspoons baking powder 1/4 teaspoon baking soda 3/4 to 1 ¼ teaspoons ground nutmeg, to taste (I used ¾) 1 teaspoon cinnamon 3/4 teaspoon salt 1 teaspoon vanilla extract 2 2/3 cups all-purpose flour 1 cup milkFor the Glaze 3 tablespoons butter; melted 1 cup confectioners' sugar; sifted 3/4 teaspoon vanilla 2 tablespoons hot water Directions: 1.
Crock Pot Chicken Chili Con Queso | iFOODreal How was your long weekend? Mine was extremely busy with painting our house’s trim, entertaining and kids. But it was great and the weather helped.:) Amongst all the cooking I got done during the weekend, was this fragrant, creamy and cheesy Crock Pot Chicken Chili Con Queso – a hybrid of chicken chili and famous Tex Mex cheesy dip known as Chile Con Queso. Just to make sure we are on the same page, this recipe is not a dip. It is truly set-n-forget type of meal with no pre-cooking required. I love making hybrid meals especially when it comes to Tex Mex and Southern cuisine. I brought the chili to a poolside party this past weekend and everyone loved it! So, you could serve chili on its own for a low carb version or on top of brown rice to make a complete meal. I used organic Colby Jack Cheese slices from Costco. Canned food contains salt as a preservative. Crock Pot Chicken Chili Con Queso Ingredients Directions In a small bowl, whisk milk with flour for 30 seconds. Notes Nutritional Info
The Flavour Thesaurus | Flavor pairings, recipes and ideas for the creative cook. Extra-Crispy Spicy Fried Chicken with “Delta” Sauce I have spent my whole life avoiding Popeyes Fried Chicken. I’ve heard that its Southern locations are excellent, but here in the Northeast, Popeyes appears in the news strictly along with the words, “shots fired” or, “human shield.” The branch location with which I am most familiar is in New Haven, CT, and it seems to exist in one, long perpetual armed robbery, broken up only from time-to-time by employees adding vials of crack to $50 three-piece boxes before passing them through the window. I certainly never visited, and Popeyes simply did not exist on my fried chicken radar. Until, that is, I found myself in an airport down South during a 40 minute layover. I hadn’t eaten all day, and had only minutes to grab some chicken and get it into my belly at the airport’s food court. The mashed potatoes were pretty standard-issue fast food stuff, and the biscuit was only remarkable due to the perfect butter-stained ring it left on my napkin. Extra-Crispy Spicy Fried Chicken with Popeye Method
Steak: its a beautiful thing My husband and I were grocery shopping on Saturday (a very rare thing for us BOTH to be at the store) and of course we were hitting up all the bargains. Now, usually when I go at this alone, I pick up the usual same food items and if there’s money left in the budget, I wander the store looking for something new and interesting, or get something I’ve been wanting to try. With my husband on hand, there is no wandering or picking up ‘something new’. Now, before I go any further with this little story, I have to tell you all something. Back to the story. I love my husband because he is great at making decisions, especially his decision to pick up some lovely steak. My internal dialogue went something like this : “This is going to be expensive….Steak is really good…..but we’re going to go over the budget….steak is really good…do we really need two trays? Steak- expensive Butter- not so expensive Eating fabulous sirloin 4 days in a row: Priceless. Yes we went over budget for a few steaks.
DIY Sriracha a.k.a. Rooster Sauce Impress your Chili Head friends by busting out a bottle of this DIY Sriracha Chile Sauce! Sriracha as we know it today has been popularized by Huy Fong Foods and their big red "rooster" bottle (complete with a giant rooster logo and bright green cap, making it easy to identify in your fridge). But the sauce has a rich history and is named after a coastal city in central Thailand's Chonburi Province "Si Racha". Here is a version you can make in your own kitchen. This sauce has a great, addicting flavor -- hot, sweet and garlicky -- and just like the real "Rooster Sauce", it tastes awesome on just about anything. (recipe adapted from The Sriracha Cookbook by Randy Clemens) Ingredients: **Gloves** 1 3/4 pounds Fresno Chili Peppers, Red Jalapenos or Red Serrano ( I used Fresno) 3 Thai Chili Peppers 2 tbsp Garlic Powder + additional as needed 2 tbsp Granulated Sugar + more as needed 1 tbsp light brown sugar 1 tbsp kosher salt 3 cloves garlic 1/2 cup distilled white vinegar + more as needed 1 bottle
Date, Apricot and Walnut Loaf…or is it cake? | The Travelling Pantry You don’t need to ‘use your loaf’ to make this one, it’s very simple, very nutritious, a great breakfast and quite tasty too. We ran out of bread and milk yesterday and had nothing to ‘rustle up’ quickly, apart from beans (which you don’t always fancy at 7am). In order to make up for this hungry/starvation morning, I thought I’d try my hand at a new breakfast loaf recipe, something we could take to work and heat up there. Something with some fruit and nuts….and not Cadbury. I found the recipe on trusty old ‘Food 52’ website, it was an adaption from Diana Henry’s ‘A Change of Appetite’, which I then adapted again – only very slightly – adding some white flour with the wholemeal, more cider and a tad more sugar. Here we go, it’s best warm with butter – in my honest opinion. Ingredients Makes a small loaf – be careful as Australian cups (here) are different to US and English so will need converting Method Preheat oven to 350°F or 175°C. Melt butter and leave to cool. Like this: Like Loading...
3 Healthy Alternatives to Mashed Potatoes Who doesn’t love mashed potatoes? They’re creamy, buttery, and oh-so-delicious. They’re also usually loaded with milk, butter, and cheese. The result? One big calorie bomb. Ingredients: - 2 heads celery root - 4 tablespoons olive oil - ¾ cup skim milk - 10-15 sage leaves - salt and pepper, to taste Instructions: 1. Don’t be intimidated by this knobby root vegetable. Boil for 25-30 minutes, or until fork tender. Heat olive oil in a large skillet over medium-high heat until hot. Spoon the mash into a bowl, and top with some fried sage leaves. Ingredients: - 1 large head cauliflower - ¼ cup Parmesan cheese - ¼ cup skim milk - 1 garlic clove - 2 teaspoons chives - 3 tablespoons olive oil - salt and pepper, to taste Instructions: 1. Chop the cauliflower, and boil for 6-8 minutes. Add chives, one clove of peeled garlic, and blend. Spoon the mash into a bowl, and top with a handful of chopped chives. Instructions: 1. Peel the parsnips. Add olive oil, thyme, salt, and pepper.
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