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Jun. 23rd, 2017 12:35 pm
sativa: (Clamp - Mokona - You make Mokona Cry)
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I'm being emotional today so here's the bullet checklist of why:

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Chicken Mozzerella Surprise

Jun. 12th, 2016 12:29 pm
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Serves 2 (but can easily be doubled)

2 boneless, skinless chicken breasts
2 oz. cream cheese, softened (I used whipped cream cheese)
1 cup mozzerella cheese
1/4 cup fresh spinach leaves
1/2 tsp oregano
1/4 garlic salt
1/2 garlic powder
1/2 cup tomato sauce (I use Hunts no sugar added and season it myself)

Preheat oven to 400 degrees

1. Pound chicken breast until very thin (about 1/4 inch)
2. Lay spinach over chicken
3. Combine cream cheese, 1/2 of the mozz cheese, and spices in a bowl.
4. Divide mixture evenly and place on top of the spinach on each chicken breast. (Should be about a 1 oz. ball of mixture, place towards the short end of the chicken)
5. Roll up each chicken tightly, starting from the end with the filling.
6. Place in a greast baking dish and cover evenly with sauce.
7. Cover dish with foil and bake for 30 minutes.
8. Remove foil, top chicken with remaining cheese and bake for an additional 3-5 minutes until the cheese melts.

Garlic Lime Chicken

Jun. 12th, 2016 12:28 pm
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1 tsp salt 3/4 tsp pepper 1/4 tsp cayenne pepper 1/4 tsp paprika 1 tsp garlic powder 1/2 tsp onion powder 1/2 tsp thyme 6 boneless, skinless chicken breast halves 2 tbs butter 2 tbs olive oil 4 tbs lime juice 1/2 cup chicken broth On a dinner plate, mix together first seven ingredients. Sprinkle mixture on both sides of chicken breasts. In a skillet heat butter and olive oil together over medium high heat. Cook chicken until golden brown, about 5 minutes on each side. Remove chicken and add lime juice and chicken broth to the pan, whisking up the browned bits off the bottom of the pan. Keep cooking until the sauce has reduced slightly. Add chicken back to the pan to thoroughly coat and serve

Lemon Mustard Chicken

Jun. 12th, 2016 12:28 pm
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6 chicken breasts, boneless, skinless
1/4 c. butter, melted
3 tbsp. Dijon mustard
3 tbsp. fresh lemon juice
1 tsp. tarragon
1/2 tsp. salt

place chicken in shallow baking pan
mix remaining ingredients and pour over chicken
bake at 375 degrees for 30-45 minutes or till cooked through
when serving, spoon sauce over chicken

Applebee's Tequila-Lime Chicken

Jun. 12th, 2016 12:27 pm
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1 (5 ounce) boneless skinless chicken breast
1/2 cup lime juice
1/4 cup tequila (non-alcoholic may be used)
12 cup tortilla chips
1/4 cup Mexi-ranch Dressing (recipe to follow)
1/4 cup shredded Cheddar jack cheese
Set oven to broil.
To prepare chicken, pour lime juice and tequila into a sealable plastic bag.
Place chicken in bag and chill. Marinate chicken overnight.
To prepare Mexi-ranch Dressing, in a small bowl mix:
1 tablespoon salsa
3 tablespoons ranch dressing


Jun. 12th, 2016 12:27 pm
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4-5 chicken breasts
1 can diet orange soda
1/3 cup soy sauce

Combine chicken, soda and soy in gallon freezer bag. Refrigerate overnight. Bake at 350 degrees for 1 to 1 1/2 hours. Basted it every now and then while it is cooking. I have also made this in the crock pot it has wonderful flavor.

Asian Sesame Grilled Chicken

Jun. 12th, 2016 12:26 pm
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Boneless, Skinless chicken breasts
Wishbone Asian Sesame vinagrette dressing

Marinade chicken in dressing overnight. Grill until done.


Jun. 12th, 2016 12:25 pm
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boneless breasts
dry ranch mix
Thick cut bacon

In a small pan (pie tin would do) put ranch mix in, roll chicken lightly in mix, wrap with bacon. Cook 30 mins or until chicken is done @ 375 degrees. Then transfer next to broiler to crisp bacon. Turn after a couple mins to crisp both sides.


Jun. 12th, 2016 12:25 pm
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2 pound boneless pork loin
3/4 cup Parmesan cheese
2 tablespoons ground cumin

INSTRUCTIONS: Preheat the oven to 400 degrees. Rinse the porkloin and pat it dry with paper towels. On a plate, mix together the cheese, cumin. Press the porkloin into the cheese pretty hard, to get it to coat real well. Repeat on other side. Place in an ovenable dish, and bake for 30 minutes. At the 30 minute mark, flip it over, and bake on other side, for another 30 minutes or until done.


Jun. 12th, 2016 12:24 pm
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4 to 5lb turkey breast (thawed) (I got mine at Sam's in the frozen meat section - over by the frozen burgers and chicken wings)
Two 10.5 ounce cans cream of mushroom soup
Two 6.5 ounce cans of mushrooms (drained)
Spices to taste (I use salt, pepper, onion powder and garlic powder)

Put the turkey breast in your crockpot skin side up. Season breast. Pour in the mushrooms and mushroom soup (I made sure some soup stayed on the turkey to help flavor it and keep it from drying out). Season soup. Put the lid on and set for 10 hours on low heat.

The mushroom soup turns in to a pretty good gravy, does not need thickening.


Jun. 12th, 2016 12:24 pm
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boneless, skinless chicken breast tenders parmesan cheese (green can) Ranch Dressing Dry mix (in dressing aisle) Mix parmesan w/ranch mix to taste (depends on amount of chicken used. About a 1c parmesan to 1/2 pack of mix ratio for me). Wet tenders with some water and roll in mix to coat very well. Place on baking sheet covered with foil for easy clean up. I usually put any leftover mix on top of the chicken, the more the better. Bake at 425 for about 10 mins or until cooked through. Try and catch them as soon as they are done so that they are super moist.


Jun. 12th, 2016 12:24 pm
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1 pkg smoked sausage
1 can rotel
1 head of cabbage

Throw it in the crockpot

That was the recipe but I added 1 can of diced tomatoes to it and cooked it on the stove in a stock pot. It's so good and I'm going to have enough left over to last for a couple of days (just me eating it)

Recipe: Poor Girl’s Beef Stew

Jun. 12th, 2016 12:23 pm
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1 1/2 lbs stew meat or thick cut of steak like chuck roast
2 medium russett potatoes
2 medium carrots
1 medium white onion
2/3 c canned diced tomatoes in juice
2 14.5 oz. cans beef broth
1/2 c water
1/2 c green peas
2 cloves garlic, minced
1/2 t thyme
1/2 t rosemary
1 bay leaf
1/4 c balsamic vinegar
1/4 t + 1/2 t salt
1 t ground black pepper, divided
1/4 c flour
2 T olive oil
Rinse, peel, and chop all the veggies into 1″ pieces. Combine the flour, 1/2 t salt and 1/2 t black pepper together and mix well. Add the stew meat to the flour mixture and toss until everything is properly coated. In a large pot heat the 2 tablespoons of olive oil and add the meat. Be sure not to crowd the beef pieces so that they brown properly (if you have to work in a couple of batches, do so). Brown on all sides and remove from the pot.
Use about 1/2 cup of the beef broth to deglaze the bottom of the pot before adding the potatoes, onions, carrots, garlic and all the herbs & seasonings. Cook over medium heat for about 2 minutes, then add the browned beef, balsamic vinegar, the remainder of the broth and the water. Bring to a rapid simmer then reduce the heat, cover, and cook for about 35-40 minutes (this is a small pot of stew, so it will be done quickly!). If needed, thin the stew with a bit more water or broth before adding the peas. Simmer for another 5 minutes.
Serve hearty amounts in large bowls with plenty of warm, toasty bread, and enjoy!

Homemade Apple Chips

Jun. 12th, 2016 12:22 pm
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2 large apples (Gala or Idared work well)
2 Tbsp. sugar (or to taste)
1 tsp. cinnamon

Preheat oven to 200˚F.

Thinly slice apples crosswise about 1/8-inch thick with a mandoline or sharp knife. Arrange apple slices in a single layer on two parchment-lined rimmed baking sheets.

In small bowl, combine sugar and cinnamon. Put mixture into a sieve and sprinkle evenly over apple slices.

Bake in the top and bottom third of the oven until apples are dry and crisp, about 2 hours. Remove from oven and let ‘chips’ cool completely before transferring to a sealed container for up to 3 days.

Makes about 2 cups apple chips.

Spaghetti Carbonara

Jun. 12th, 2016 12:21 pm
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1 pound spaghetti
1/4 to 1/2 pound thickly sliced good quality bacon (I prefer Nueske's)
2 cloves garlic, peeled
2 large eggs
Black pepper
1/2 cup grated Parmigiano cheese, plus extra for the table
Bring a large pot of salted water to boil. When it is boiling, throwthe spaghetti in. Most dried spaghetti takes 9 to 10 minutes to cook,and you can make the sauce in that time.

Cut the bacon crosswise into pieces about 1/2 inch wide. Put them in a skillet and cook for 2 minutes, until fat begins to render. Add the whole cloves of garlic and cook another 5 minutes, until the edges of the bacon just begin to get crisp. Do not overcook; if they get too crisp they won't meld with the pasta. Meanwhile, break the eggs into the bowl you will serve the pasta in, and beat them with a fork. Add some grindings of pepper.

Remove the garlic from the bacon pan. If it looks like too much to you, discard some, but you're going to toss the bacon with most of its fat into the pasta. When it is cooked, drain the pasta and immediately throw it into the beaten eggs. Mix thoroughly. The heat of the spaghetti will cook the eggs and turn them into a sauce. Add the bacon with its fat, toss again, add cheese and serve.

"Honey" Mustard Chicken Breasts

Jun. 12th, 2016 12:20 pm
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I made this recipe in my pre-LC days at least once a month and it's great with pork too. The only difference now is using a sugar sub for the honey. It tastes so close to the original that I don't miss the honey. I've never tried this, but if you have some commercial LC honey sub, you could use that for the sweetener.

1 tbsp cooking oil
4 boneless/skinless chicken breast halves -or- pork loin chops
1 can low-sodium cream of mushroom soup
1/2 can water
3 tbsp Dijon mustard
sweetener equivalent to 1 tbsp sugar
1 tbsp dehydrated onion flakes -or- 1/2 tsp onion powder

In a large skillet, brown meat in oil. Combine remaining ingredients, pour over meat, cover and simmer 35 to 40 minutes.


Jun. 12th, 2016 12:19 pm
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Spray large skillet (with cover) with Pam generously. Put chicken pieces into the skillet and cook just until color changes and begins to brown. Flip the pieces and repeat. Check often to prevent sticking. Add a large (soft drink size, 10 or 12 oz.) can of V8 juice and a couple of teaspoons of basil and course ground black pepper sprinkled all over. Cover and reduce the heat. Cook until all juices run clear, about 30-40 minutes. Serve with juices drizzled over.

Smothered Chicken

Jun. 12th, 2016 12:18 pm
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6 boneless skinless chicken breasts
Salt, pepper or whatever you prefer as a seasoning
8 ounces fresh mushrooms, sliced
1 green bell pepper, sliced thin (can use 1/2 red and 1/2 green)
1/2 cup onion, sliced thin
1 clove garlic, minced
6 slices cheese, like swiss, provolone, cheddar, mozzarella......whatever you prefer

Flatten chicken, if desired; sprinkle with desired seasonings. Grill chicken until done. Meanwhile, sauté mushrooms, green pepper, onion and garlic in butter until tender. Place grilled chicken on a baking sheet, cover with vegetables, then smother with cheese. Bake at 350º about 5 minutes, until cheese is melted or microwave for a minute or so.

Makes 6 servings


Jun. 12th, 2016 12:12 pm
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12 oz. boneless, skinless chicken breast, sliced thin diagonally
1 T. butter for frying chicken
1 T. butter, for sauce
½ tsp. tarragon
2 T. tomato paste
1 c. cream
Dash black pepper
Dash salt (unless using salted butter above)

DIRECTIONS: Slice chicken into thin slices laterally and brown in 1T. of the butter in large non-stick skillet. While it is cooking, in a small saucepan, melt the butter and add tarragon. Let simmer on very low heat 1 minute, stirring with rubber spatula or wooden spoon. Add tomato paste and stir to blend well. Add salt and black pepper. Slowly stir in the cream, a couple tablespoons at a time until tomato paste is thinning down a bit. Slowly add rest of cream in small in small increments, stirring constantly until sauce is thickened a bit and will coat the spoon/spatula. Pour into gravy boat and serve at once over chicken. Garnish with some tarragon flakes.


Jun. 12th, 2016 10:53 am
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I mix mayonnaise with lipton garlic mushroom soup mix, brush on chicken breast and bake in oven. Fast, easy, moist and delicious!


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