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April 24 Pigs-in-a-Blanket Day
April 25 National Zucchini Bread Day
April 26 National Pretzel day
April 27 Prime Rib Day
April 28 National Blueberry Pie Day
April 29 National Shrimp Scampi Day
Weekly Coking (recipes)Ping List
(to be added/deleted to the ping please post here or PM me)
Last week’s recipe recap:
Dessert* 11 Roulage (cream filled chocolate roll)
Dessert* 17 CHOCOLATE CHIP COOKIES (diabetic)
Ingredient* 62 Cajun Seasoning
Ingredient* 62 Salt Free Cajun Seasoning (various)
Ingredient* 62 Salt Free Chili Powder (various)
Ingredient* 62 Creole Seasoning
Ingredient* 62 Salt Free Taco Seasoning
Ingredient* 62 Burrito Seasoning (Salt Free)
Ingredient* 62 Salt Substitute
Ingredient* 62 Curry Blend
Ingredient* 62 Dry Rub
Ingredient* 62 Herbal Salt Substitute
Ingredient* 62 Seasoning Blend
Ingredient* 62 Magic Dust Spice Blend (various)
Meal* 3 Albia’s King Ranch Chicken
Meal* 7 Pork Gravy for a Large Gathering
Meal* 13 Tuna Kimchi Jjigae (stew)
Meal* 18 Balsamic Caramelized Onions with Golden Raisins Sauce
Meal* 42 Breakfast Casserole
Side* 19 Cauliflower Gratin
Soup* 29 Mulligatawney Soup
http://www.freerepublic.com/focus/chat/2705786/posts?page=113#113
White Carob or White Chocolate Easter Treats
Melt the chocolate or carob and add food coloring (pink, blue, or yellow). Pour into little candy molds. I have a one inch+ bunny mold that’s just perfect but a chicken mold would also be Easter-y. Chill until hardened.
Then take some melted chocolate and stir in green coloring and lots of shredded sweetened coconut. With your hands, make a 4” or so mound of it to form your Easter grass. While it’s still soft, stand the bunny on top. Add tiny round candies around the grass for the Easter eggs - mini M&Ms or those little breath mints. Harden in the fridge.
Can be wrapped in plastic wrap as an INSIDE favor. Don’t leave them outside because they’ll melt.
http://www.instructables.com/id/Homemade-Almond-Joy-Recipe/
Made these little gems a few weeks ago tey didn’t last long enough had to make a second batch the next day Alittle less corn syrup on the second batch made the slabs of coconut hold together without running ....
We love them !
Awsome Chicken Strips
Chicken Tender Thawed
1 cup Instant Mashed Potato’s
3 Eggs Beaten
salt and pepper or paprika to taste
Mix the Potato’s and salt/pepper/paprika to taste
Mix Well
Rinse the chicken pat dry
Dip the Chicken into the Egg
Then coat well in potato Mixture and drop into deep fryer until the batter turns golden brown or until chicken is cooked..Usually the chicken is done when the batter turns Golden Brown..
I use Chicken Tenders or i slce up chicken breasts into 1/2 inch strips great quick finger food and quit tasty
Enjoy
One of our grandsons favorite sides (we’ll be making it tomorrow.
Brussel Sprouts with Bacon
Ingredients:
6 oz. bacon, diced
5 shallots, minced
4 lb. brussels sprouts, halved lengthwise
2 Tbs. chopped fresh thyme
Salt and freshly ground pepper, to taste
Directions:
Preheat an oven to 425ºF.
In a large roasting pan or ovenproof sauté pan over medium heat, cook the bacon until crisp, 5 to 8 minutes. Add the shallots and cook until soft, about 2 minutes. Increase the heat to medium-high, add the brussels sprouts, thyme, salt and pepper and stir well.
Transfer the pan to the oven and roast for 15 minutes, then stir the ingredients. Continue roasting until the brussels sprouts are tender, about 10 minutes more. Transfer to a serving dish and serve immediately. Serves 6.
You know I had to share this firat poat on my facebook. :)
Glad that you liked the Three Grain Pilaf. Just curious, did you use the curry or try it with your own seasoning?
| Zucchini Apple Crisp |
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| 8 cups sliced zucchini (cut like apple slices) 3/4 cup lemon juice 1 teaspoon ground nutmeg 1/2 cup sugar 2 teaspoons ground cinnamon |
Topping: 1-1/3 cups packed brown sugar 1 cup all-purpose flour 1 cup rolled oats 2/3 cup butter, softened Whipped cream or ice cream, optional |
| Peel and slice zucchini in half the long way. Run a spoon down the center to remove seeds. Slice like you would for apple pie. In a bowl, combine the zucchini, lemon juice, sugar, cinnamon and nutmeg; mix well. Pour into a greased 13-in. x 9-in. x 2-in. baking dish. For topping, combine brown sugar, flour, oats and butter until crumbly. Sprinkle over zucchini Bake at 375° for 50 minutes or until topping is golden brown. Serve warm with whipped cream or ice cream if desired. Yield: 12-16 servings. Serving size: 1 cup. Per serving: Calories: 219, Fat: 8g, Saturated Fat: 5g, Cholesterol: 20mg, Sodium: 87mg, Carbohydrates: 36g, Dietary Fiber: 2g, Protein: 2g |
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Tastes just like apple crisp. Comes in handy when you have a lot of zucchini and don't know what to do with it. Plus zucchini has less natural sugars than apples, so if you were inclined to use artificial sweeteners this would be more diabetic friendly.
Cook's Country Ham Salad
Makes 1 3/4 Cups, enough for 4 sandwiches. Stored in an air tight container can be refridgerated up to 3 days.
1 1/2 C diced ham, rind removed (I dice it very fine)
1/4 C mayonnaise (Hellman's)
3 tbsp sweet pickle relish
1 tbsp whole-grain mustard (or a dijon)
1/2 tsp pepper
Chop ham in food processor on pulse until coarsely chopped, about 10 1 second pulses. (I don't use the food processor)
Combine mayo, relish, mustard and pepper in medium bowl. Add ham and mix. Serve chilled.
Please add me to the ping list. Thanks!
Chocolate Chip Cookie Dough Pie
This recipe is enough to make 3 - 8 inch graham cracker crust pies.
7 eggs
1 cup of sugar
1.5 cups of flour
2 cups of brown sugar
3 heavy pinches of Kosher salt
1.5 tablespoons of vanilla extract
3 cups of melted butter
dash of Nutmeg
Combine all the ingredients and mix until smooth.
Divide the contents into 3 - 8 inch graham cracker crust shells, and then you sprinkle as many chocolate chips as you prefer on top of the pies.
Cook the pies for 55-60 minutes @ 278F. The exact temperature is not so important as long as you don’t exceed 300F and don’t cook them for more than one hour.
Let them cool for 2 hours, that’s the hardest part.
May I please be added to the ping list? I love this thread!
I wanted to post this recipe, because everyone gets really busy this time of year and it is very quick. It won first place in the 20-Minute-Meal Contest at the State Fair a few years ago..my husband made me enter it because the prize was a stainless steel skillet..which he wanted...I would have preferred cash...LOL!
Chicken, Black Bean, and Corn Tacos
2-1/2 cups cooked chicken, in bite sized pieces (I buy a rotisserie chicken for this)
1 cup sweet corn (about two ears) cut from cob
1 cup black beans (canned, drained and rinsed)
1 package taco seasoning
3/4 c. water
1 c. picante sauce or salsa
1 c. shredded Monterey jack Cheese
Flour taco shells.
Preheat oven to 150; wrap taco shells tightly in aluminum foil. Turn oven off; place shells in
oven to keep warm.
In skillet, combine chicken, water, and taco seasoning. Bring to boil, reduce heat, cover and simmer for 10 minutes. Add black beans, corn, and picante sauce; simmer for additional 5-10 minutes uncovered.
Remove shells from oven; fill shells, and add 2 Tbsp. grated cheese. Garnish with green onions, sour cream, lettuce, and/or black olives (if desired).
You can actually wrap these up “fast food style” in aluminum foil for an on the go meal..just fold the “bottom” of the flour shell over the filling then fold in the sides and wrap in foil, leaving the top open.