Tuesday, March 30, 2010
1-2 tsps red chili powder
1/2 tsp salt
1/4 tsp pepper
4 Boneless skinless chicken breasts (about 1 1/4 lbs)
1 TBS vegetable oil
1 (15 oz) can black beans, drained and rinsed
1 cup(ish) whole kernal corn with red and green peppers, undrained (I used some plain canned corn that we had left over from a previous meal)
1/3 cup salsa (I think I used a little more so that is was as moist as we wanted it)
2 cups hot cooked rice
What to do:
1. In a small bowl, mix chili powder, salt, and pepper. Sprinkle evenly over both sides of chicken.
2. In 10 inch skillet, heat over oil over medium heat. Cook chicken in oil 8-10 minutes, turning once, until juice is clear when center of thickest part is cut (170 degrees).
3. Stir in beans, corn, and salsa. Heat to boiling; reduce heat. Cover and simmer 3-5 minutes or until vegetables are hot. Serve with rice.
Thursday, March 25, 2010
Wednesday, March 24, 2010
Tuesday, March 23, 2010
Monday, March 22, 2010
Saturday, March 20, 2010
1/2 cup dry bread crumbs
1/4 cup milk
1/2 tsp salt
1/2 TBS worcestershire sauce
1/4 tsp pepper
1 small onion, chopped (1/4 cup)
1 large egg
Wednesday, March 17, 2010
3 1/2 to 3 3/4 cups all purpose flour
1/4 cup sugar
1/4 cup butter or margarine, softened
1 tsp salt
2 1/4 tsp (1 pkg) regular or active dry yeast
1/2 cup very warm water (120-130 degrees F)
1/2 cup very warm milk (120-130 degrees F)
1 large egg
butter or margarine, melted, if desired
What to Do:
1. In large bowl, stir 2 cups of the flour, the sugar, 1/4 cup butter, salt, and yeast until well mixed. Add warm water, warm milk, and egg. Beat with electric mixer on low speed 1 minute, scraping bowl frequently. Beat on medium speed 1 minute scraping bowl frequently. Stir in enough remaining flour to make dough easy to handle.
2. Place dough on lightly floured surface. Knead about 5 minutes or until dough is smooth and springy. Grease large bowl with shortening (or put a little oil in the bottom). Place dough in bowl, turning dough to grease all sides. Cover bowl loosely with plastice wrap and let rise in a warm place about 1 hour until dough has doubled in size. Dough is ready if indentation remains when touched.
3. Grease bottom and sides of 13x 9 inch pan with shortening or cooking spray for hot rolls, or cookie sheet for buns.
4. Gently push fist into dough to deflate. For hot rolls, divide dough into 15 equal parts. For buns, make balls of dough about half the size you want the finished bun to be. Shape each piece into a ball; place in pan. Brush with melted butter if desired. Cover loosely with plastic wrap and let rise in warm place about 30 minutes or until dough has doubled in size.
To make the tops of my buns look cool, I cut criss-crossing slits in the balls of dough right after I put them on the pan and before they started to rise. (This picture is after the dough has risen, right before they went into the oven)
5. Heat oven to 375 degrees F. Bake 10-12 minutes or until golden brown. Serve warm or cool.
Monday, March 15, 2010
1lb Pork cut in l inch cubes
2 bell peppers
1/2 an onion
Any other veggies you want
1 cup chicken broth
1/3 cut cider vinegar
2 tsp soy sauce
2 TBS corn starch
What to do:
cook pork over medium heat in a skillet seasoned with salt and pepper
In a separate saucepan, combine broth, sugar, cider vinegar, and soy sauce while heating it up to a simmer. In a separate small bowl, stir the corn starch with some cold water and add last. Stir and let simmer until corn starch turns clear and the sauce thickens up.
Serve hot over rice.
Saturday, March 13, 2010
Wednesday, March 3, 2010
OK, This recipe calls for a bunch of cooked chicken. I cooked a whole chicken for soup and had a bunch left. I think that this batch may have used around 2-1/2 cups of cooked chicken, but it made a ton of salad.
Mayonnaise (because Mowers don't like Miracle Whip)
Green vegetables Onion
Chop your chicken up really fine, put in a bowl. Or you could put it in a pot, or a tupperware. Just put it somewhere. Leave it on the counter, I don't care. Then chop up some green vegetables. I say green because I think carrots or squash would taste weird in it, but this is your salad, so feel free to add a beet if thats what floats your boat. What you're really going for here is texture. A good chicken salad has some good fresh crunch to it. Celery is perfect for chicken salad, as is green pepper, green onion, etc. A green vegetable that contains alot of water is normally really crunchy, but you should avoid leafy vegetables as they will wilt when you stir the salad. I added some snap peas to my salad, but I did'nt care for the flavor that it added, it was kind of a sweet taste that just did'nt jive with the rest of the salad. Don't forget your onion. Fresh onions add a great flavor, good nutrition, and great texture to a chicken salad. You probably only need half an onion, but if you like onion, add more. If you don't like onion, add pineapple instead. I personally don't care for pineapple in chicken salad, but lots of folks do, and if you're one of them, go for. I don't think I'd put an onion with pineapple, It would probably be weird. If you add onion, add a little garlic as well. The taste that you really want is one that allows the flavor of the chicken to be foremost. The vegetable are mostly there for texture, but the taste of celery and onion will really help the chicken to come out. What I'm trying to say is that you really don't need much by way of spices. The beauty of chicken salad is that it is a fresh tasting food, light but satisfying. You could add nuts to the salad, I think the best nuts would be those that are very crispy, such as almonds, brazil nuts, corn nuts, walnuts, (ok, just kidding about some of those). This is mostly it...if I think of more, I'll add it later.