Tuesday, June 22, 2010
2. Preheat a grill for high heat.
3. Lightly oil the grill grate. Thread chicken onto skewers, and discard marinade. Grill until juices run clear, about 5 minutes on each side.
4. Melt butter in a large heavy skillet over medium heat. Saute garlic and jalapeno for 1 minute. Season with 2 teaspoons cumin, paprika, and salt.
5. Stir in tomato sauce and cream. Simmer on low heat until sauce thickens, about 20 minutes.
6. Add grilled chicken, and simmer for 10 minutes. Garnish with fresh cilantro.
Friday, June 18, 2010
This is the recipe that I use most often for bread. It's a bit lighter and fluffier than 100% whole wheat bread and I like that it makes 4 loaves. 3 for the week and 1 to share. I've also made it with all white flour (it was 6:00 a.m. I was still asleep) and it was really good that way as well. Randy liked it better all white, Bri prefers the blend. I just like bread. Any bread. Bread made into sandwiches and toast....yum.
As far as the ratio of white flour to wheat goes I just fiddled with it until I got it where I wanted. I do usually try to use white wheat flour as it's not quite as nutty tasting but either works.
(yes I know the picture is terrible) :/
Go To Wheat Bread
5 1/2 c warm water
1/2 c. sugar
1/2 c. oil
2 T. yeast
2 T salt
2 T Vital Wheat Gluten
2 T nonfat dry milk (reg is fine too)
3 c. white flour
9 c. whole wheat flour
- Prepare bread pans and set aside.
- Mix the water, sugar oil, yeast, salt gluten and milk.
- Add the white flour and mix well.. Continue adding wheat flour until the dough cleans the side of the bowl and is soft but not sticky. You will need more if you are mixing by hand.
- Knead for 10 min or until a soft, smooth dough has formed.
- Spray your counter with cooking spray and separate dough into 4 balls.
- Flatten out into a rectangle and roll up into loaf shape. Tuck ends in and put in pans.
- Cover and let raise until top of dough is 1 1/2 in above pans.
- Put in COLD oven and set to 350 degrees. Bake for 32-38 min or until golden brown.
- Turn out onto wire rack and cool completely
Tuesday, June 15, 2010
Can this be dinner? Surely it can. It's got all the important food groups, fruits and veggies, protein, dairy, whole grains. Let's call it dinner because I'm too tired to do anything more complicated. Besides, if it's just me and the girls who is going to tell?!? Not me for sure!
Everyone has their own version of this dip and they are all good. This is actually 6 layer dip because I've not convinced my family that green onions are actually NOT poisonous so they get left off. Dig in!
7, I mean 6 Layer Dip
1 can refried beans
1/2 pkt taco seasoning (I use about 2 Tbs or 2/3 pkt)
2-3 ripe avocadoes
1/2 tsp salt
juice from 1/2 lemon
cheese (we like a Mexican cheese blend)
green onions if you are brave
Mix the beans with the taco seasoning. Spread out onto platter.
Mash the avocadoes well with a fork. Stir in salt and lemon juice. Layer over the beans.
Spread sour cream over the guacamole so that it's almost completely covered. This will help it not go dark and ugly looking.
Sprinkle lots of cheese, tomatoes and olives over the top.
Crack open a bag of chips and enjoy!
Sunday, June 13, 2010
Chocolate Chip Toffee Cookies
1 3/4 c softened butter
1 3/4 c brown sugar
1 1/4 c granulated sugar
5 1/2 Tbs water
2 tsp vanilla
6 c. flour
1 1/2 tsp salt
1 1/2 tsp baking soda
2 c semi sweet chocolate chips
2 c milk chocolate chips
1 1/2 c toffee chips
In large mixing bowl cream butter and sugars until fluffy. Add eggs, water, and vanilla; mix until creamy. Add flour, salt, and baking soda; mix well. Gently fold in chips mixing just until they are mixed in. Don't over mix and break up your chocolate chips or you will have dirty looking dough.
Drop by spoonfuls onto prepared cookied sheets. Bake at 350 degrees for 8-11 minutes (my oven takes about 11 minutes) or until golden brown. Don't overbake, you want them to look slightly uncooked in the middle when you pull them out.
Makes about 6 doz cookies