Kiera's Recipes

Macadamia halibut or Talipia

2012-01-08T13:01:00.001-08:00

Ground macadamia nuts make a fabulous coating for mild halibut fillets baked in the oven and finished with chopped cilantro. Cod or other thick firm-fleshed whitefish may be substituted for the halibut.

Prep Time: 10 minutes

Cook Time: 15 minutes

Total Time: 25 minutes

Ingredients:

1 cup all-purpose flour
2 large eggs
1/8 teaspoon cayenne pepper
1/2 pound unsalted roasted macadamia nuts, very finely chopped
1 pound fresh halibut, cut into 1/4-pound fillets
1/4 cup (1/2 stick) unsalted butter, melted
2 Tablespoons chopped fresh cilantro leaves, for garnish

Preparation:

Preheat the oven to 375 degrees F. Lightly butter a baking sheet.

Place the flour in a shallow bowl. In another shallow bowl, beat the eggs with the cayenne pepper. Place the chopped macadamia nuts in a third shallow bowl.

Dredge the halibut fillets in the flour, shaking off any excess. Dip them in the egg mixture and then dredge them in the ground nuts, being sure they are covered completely. Place the fillets on the prepared baking sheet, and drizzle each fillet with 1 tablespoon of the melted butter.

Bake in the center of the oven until just done, 10 to 15 minutes. (Test the edge of one of the fillets for doneness by probing it gently with the tines of a fork; if the flesh flakes easily, it is done.)

Garnish with fresh cilantro.

http://homecooking.about.com/od/seafoodrecipes/r/blsea103.htm

Chocolate Caramel Cookies

2012-01-08T11:39:00.000-08:00

1 pkg. Rolo's
1 box Devils Food Cake mix
2 eggs
1/3 c. oil

Mix cake mix, oil, and eggs. Take a small ball of dough and form a ball around the rolo. (Only use enough dough to cover the rolo so it can spread through the cookie.)

Place on greased cookie sheet and bake at 350 for 7-8 minutes. Yields about 3 dozen.

Sprinkle with powdered sugar, if desired.

found athttp://sixsistersstuff.blogspot.com/2011/07/rolo-cookies.html

Sloppy Joes

2012-01-08T11:32:00.000-08:00

Rolls
Pork roast
barbecue sauce
12 oz can of root beer.

Make rolls with roll recipe

Put a average sized pork roast in the crock pot with a can of root beer. Cook on High for 6 hours. Take out and shred pork. Mix with your favorite barbecue sauce until desired consistency.

Potato Pizza's

2011-12-30T13:01:00.000-08:00

2-3 large potatoes
8 pieces of bacon (less if not a bacon obsessed family)
grated cheese
sour cream for dipping
pre heat oven to 375

fry bacon, crumble and set aside use the bacon grease to grease a cookie sheet. I go heavy with it.
cut potatoes to about 1/4 inch thick and sprinkle with a salt, pepper, paprika mix on both sides. Lay them on the cookie sheet and put in the oven for 30 minutes then flip them and do another 15. You can reduce time is your oven is extra awsome and does it faster.

Then sprinkle with the bacon first and then the cheese. (As the cheese melts it hold the bacon in place nicely) Put back in oven till cheese is melted.

Dip in Sour cream or enjoy as it is.

And yes me eat this as a main dish at our hours. Paired with broccoli for ultimate kid happiness.

Chicken Bites

2011-12-28T18:52:00.000-08:00

Make your dough

2tlb butter
1tsp salt
3tsp yeast
1/4 cup sugar
1 cup milk
1 egg
3c flour

put in bread machine on dough

meanwhile chop finely leftover chicken around 1 cup of any kind mix with 4 tlb butter softened (not melted) 2/3 of mexican blend cheese (thank you Costco) (maybe blue cheese someday with buffalo sauce?) and 1/4 cup salsa and some generous squirts of Cholula hot sauce depending on how hot you like it. Then you take your dough and seperate it into 4 groups. Out of one group I made rolls for the babies. The other three I made into 10-13 inch ropes and roll the out about 3 inches. Then put some of your filling in and bring over the top of the dough to touch the bottom making a rope again. Then cut into 12 pieces. Do this with the remainder. Put on a cookie sheet and bake at 400 for 8 min or until tops are golden then paint them with melted butter. I ate mine with a little ranch sauce and it was tasty!

Lemon Blueberry Heaven

2011-12-21T18:06:00.000-08:00

1 cup unsalted butter, room temperature
1 cup granulated sugar
Zest of 1 lemon
3 tbsp lemon juice
2 eggs
1/2 tsp baking soda
1/2 tsp baking powder
1 tsp salt
3 cup flour
1 cup blueberries

1/2 pkg cream cheese, cut into 1 tsp cubes

Preheat 350

mix everything together except the blueberries and cream cheese. Fold in the blue berries trying not to squish them. Flatten some dough in your hand and put about 1 tsp chunck of cream cheese in the middle. Surround the cheese with dough. Bake for about 16-17 minutes. Makes about 3 dozen.

found from hot polka dot com

Caramels (Im almost positive this is the recipe we used)

2011-12-14T11:42:00.000-08:00

Ingredients

1 cup butter or margarine
1 pound light brown sugar
1 (14 ounce) can sweetened condensed milk
1 cup light corn syrup
1 pinch salt
1 1/2 teaspoons vanilla extract

Directions

In a heavy bottomed saucepan over medium heat, combine the butter, brown sugar, sweetened condensed milk, corn syrup and salt. Bring to a boil, stirring constantly. Heat to between 234 and 240 degrees F (112 to 116 degrees C), or until a small amount of syrup dropped into cold water forms a soft ball that flattens when removed from the water and placed on a flat surface. Cook for 2 minutes at that temperature. Remove from the heat and stir in vanilla.
Meanwhile, butter a 9x13 inch baking pan. When the caramel is ready, pour into the buttered pan. Allow to cool completely at room temperature. Remove from the pan and cut into squares using scissors. Wrap individual pieces in waxed paper or cellophane.http://allrecipes.com/recipe/chewy-caramel/detail.aspx

Fried Avacados

2011-12-11T12:02:00.001-08:00

Canola oil for frying
1/4 cup flour
1 tsp kosher salt
2 large eggs, beaten to blend
1 1/4 cups panko (Japanese bread crumbs)
2 firm-ripe medium avocados, pitted, peeled, and sliced into 1/2-in. wedges

Grated parmesan for serving (optional)

1. Preheat oven to 200°. In a medium saucepan, heat 1 1/2 in. oil until it registers 375° on a deep-fry thermometer.

2. Meanwhile, mix flour with 1/2 tsp. salt in a shallow plate. Put eggs and panko in separate shallow plates.

3. Sprinkle the avocado slices with the remaining ½ tsp salt. Dip each slice in flour, shaking off excess. Dip in egg, then panko to coat. Set on 2 plates in a single layer.

3. Fry a quarter of avocado slices at a time until deep golden, 30 to 60 seconds. Transfer slices to a plate lined with paper towels. Keep warm in oven while cooking remaining avocados. Sprinkle with salt and a little grated parmesan.http://circle-b-kitchen.squarespace.com/food-and-recipes/2010/7/1/avocado-fries.html

Cherry Cornbread Cake

2011-12-05T14:15:00.001-08:00

Cherry Cornmeal Upside-Down Cake

Recipe courtesy of Epicurious

3/4 cup (1 1/2 sticks) unsalted butter, room temperature, divided
1/4 cup (packed) dark brown sugar
2 teaspoons balsamic vinegar
4-5 cups whole pitted fresh Bing cherries or other dark sweet cherries (about 21 ounces whole unpitted cherries)
1 1/4 cups all purpose flour
1/4 cup yellow cornmeal (preferably stone-ground medium grind)
2 teaspoons baking powder
1/4 teaspoon salt
1 cup sugar
2 large eggs, separated
3/4 teaspoon vanilla extract
1/2 cup whole milk
1/4 teaspoon cream of tartar

Position rack in center of oven; preheat to 350°F.

Combine 1/4 cup butter with brown sugar and vinegar in 10- to 11-inch ovenproof skillet with 2-inch-high sides. Stir over medium heat until butter melts and sugar dissolves, about 2 minutes. Increase heat to high; add cherries and bring to boil. Remove from heat.

Whisk flour, cornmeal, baking powder, and salt in medium bowl to blend.

Using electric mixer, beat 1/2 cup butter in large bowl. Add sugar; beat until pale and fluffy, about 3 minutes. Beat in egg yolks and vanilla.

Add flour mixture alternately with milk in 2 additions each, beating just until blended and occasionally scraping down sides of bowl.

Using clean dry beaters, beat egg whites in another medium bowl until foamy. Add cream of tartar and beat until whites are stiff but not dry. Using rubber spatula, fold 1/4 of whites into batter to lighten slightly. Fold in remaining whites in 3 additions (batter will be thick). Spoon batter over cherries in skillet, then spread evenly with offset spatula to cover cherries.

Bake cake until top is golden brown and tester inserted into center comes out clean, about 45 minutes. Cool in skillet on rack 5 minutes. Run spatula around edges of cake to loosen. Place large serving platter upside down atop skillet. Using pot holders or oven mitts, firmly hold platter and skillet together and invert. Leave skillet atop cake 5 minutes. Remove skillet. If necessary, rearrange any cherries that may have become dislodged. Let cake cool at least 45 minutes. Cut cake into wedges and serve slightly warm or at room temperature.

Pepper corn Chowdar

2011-12-04T10:23:00.000-08:00

directions

1.Coat a 4-quart Dutch oven with nonstick cooking spray. Preheat over medium for 1 minute. Add onion and leek; cook 5 minutes until tender, stirring occasionally.

2.Add corn; cook 5 minutes or until corn softens, stirring occasionally. Add one can of the chicken broth. Bring to boiling; reduce heat. Cover and simmer 20 minutes or until corn is very tender. Remove from heat and cool slightly.

3.Transfer half the corn mixture to a blender or food processor; cover and blend or process until smooth. Return pureed corn mixture to Dutch oven.

4.Add remaining broth, the sweet pepper, 1/8 tsp. black pepper, cayenne pepper, and saffron. Heat through. Top with snipped fresh chives and/or additional ground black pepper. Makes 6 (1-1/3-cup) servings.

nutrition facts (Pepper-Corn Chowder)

Servings Per Recipe 6,
Calories 155,
Protein (gm) 7,
Carbohydrate (gm) 35,
Fat, total (gm) 1,
Polyunsaturated fat (gm) 1,
Dietary Fiber, total (gm) 4,
Sugar, total (gm) 8,
Vitamin A (IU) 1118,
Vitamin C (mg) 37,
Thiamin (mg) 0,
Riboflavin (mg) 0,
Niacin (mg) 4,
Pyridoxine (Vit. B6) (mg) 0,
Folate (µg) 73,
Sodium (mg) 323,
Potassium (mg) 396,
Calcium (DV %) 20,
Iron (DV %) 1,
Percent Daily Values are based on a 2,000 calorie diet

ingredients

1
cup chopped onion
1
leek, cleaned and chopped
5
cups loose-pack frozen whole kernel corn
2
14 ounce can reduced-sodium chicken broth
1
medium red sweet pepper, chopped
1/8
teaspoon ground black pepper
1/8
teaspoon cayenne pepper
Snipped fresh chives and/or ground black pepper (optional

http://www.bhg.com/recipe/stews/pepper-corn-chowder/

Caramel Apple Parfait

2011-12-04T10:18:00.001-08:00

These can be made ahead and chilled, but be sure to let stand at room temperature for a few minutes before serving. Here’s our recipe:

Caramel Apple Parfait

Cake

2 1/2 cups all-purpose flour
1 1/4 teaspoons baking soda
1/2 teaspoon salt
1/2 teaspoon cinnamon
1/3 teaspoon ground cloves
1/2 teaspoon ground allspice
1 stick (4 ounces) unsalted butter, softened
1 1/2 cups packed dark brown sugar
2 tablespoons molasses
1 large egg
1 cup regular yogurt

Preheat oven to 350°. Blend flour, baking soda, salt, cinnamon, cloves and allspice in a bowl and set aside. In a mixer, blend butter with brown sugar and molasses at medium speed until combined. Add in egg and beat till smooth. Add dry ingredients in small batches, alternating with yogurt until all is blended together. Scrape the batter into a large non-stick baking pan and place on the center rack of over. Bake for about 20 minutes or until surface springs back easily to touch. Let cool completely.

Caramel Sauce

1 cup sugar
1/2 cup water
1 1/4 cups heavy cream
1 1/2 teaspoons cinnamon

In a medium saucepan, stir together sugar and water and cook over high heat until sugar dissolves. Stop stirring for about 4 minutes until a deep amber caramel forms. Remove from stove and add heavy cream and cinnamon. Once the caramel cools slightly place back on burner and continue cooking until the sauce is slightly thickened. Pour the caramel into a bowl.

Apples

1 stick (4 ounces) unsalted butter
8 large Fuji or other crisp apples—peeled, cored and thinly sliced (12 cups)
1/2 cup granulated sugar
1/2 cup packed dark brown sugar
1 quart whipped cream

In a skillet, melt 4 tablespoons of the butter. Add 6 cups apples and stir over high heat until lightly browned. Add half of each of the sugars and continue cooking until the apples become caramelized. Pour into a large bowl and set aside, and finish the remaining ingredients exactly the same way.

Cut the cake into 6 inch squares. Spoon 2 tablespoons of caramel sauce into dessert cups or parfait glasses. Layer 1 tablespoons of apples and 1/2 cup whipped cream to each glass. Layer 2 or three cake squares next. Repeat with the remaining ingredients, ending with caramel sauce and top with whipped cream.http://cindab.com/blog/2011/09/07/fall-favorite-apple-caramel-parfaits/

Homemade Chia Mix

2011-12-04T10:12:00.001-08:00

1 cup nonfat dry milk powder
1 cup powdered non-dairy creamer
1 cup French vanilla powdered non-dairy creamer
1 cups white sugar
4 tsp ground ginger
4 tsp ground cinnamon
2 tsp ground cloves
2 tsp ground cardamom
2 tsp nutmeg
2 tsp allspice
1/2 tsp white pepper

Mix together then add a scoop to your favorite tea.

Tres Letches

2011-11-18T16:12:00.001-08:00

Ingredients:

1 white cake prepared

1 13 oz can coconut milk

1 can sweetened condensed milk

1 cup milk

1 bag of shredded coconut

butter

Whipped Topping

fruit toppings

Instructions:

1. Prepare your white cake

2. While it is baking, mix the 3 milks together and set aside

3. When the cake comes out of the oven, pierce it all over with a fork to create holes for the liquid to seep into

4. Slowly pour the milk all over the cake

5. Refrigerate the cake until chilled through

6. Mix 1 small container of whipped topping with 1 cup of shredded coconut. Spread over top of cake.

7. In a pan, melt 1 T butter. Add remaining coconut and stay close, stirring frequently, while the coconut toasts. Remove when you have a light toast and sprinkle all over the top of the cake.

8. Top with your fruit of choice.http://www.theredheadedhostess.com/holidays/4th-of-july/yummy-coconut-milk-cake/

Costa Vida Rice

2011-11-14T17:34:00.001-08:00

2 tablespoons lime juice

2 -3 garlic cloves, minced

1/2 cup cilantro, fresh

1 (2 ounce) can green chilies

2 teaspoons salt (may omit if using salty broth)

1 onion, medium

1 tablespoon butter

1 1/2 cups rice, white long grain

3 cups chicken broth

Directions:

1
Chop veggies/herbs coarsely and then fry in 1 T butter or oil.
2
Add rice and stir to coat and then add broth, salt and lime juice. Bring to rapid boil, turn down as low as possible, cover and simmer about 20 minutes - do not stir! Fluff with fork.

Stuffed Zucchini

2011-10-23T17:24:00.000-07:00

Stuffed Zucchini

Ingredients:

1 tbsp sour cream or sour cream substitute
1/4 to 1/2 tsp salt
1/4 tsp curry powder
1/2 tomato
1 tsp thyme
2 zucchinis
1 onion
cheese
pepper

Optional: bacon

Directions:

Preheat your oven to 400 (200C). Wash zucch and cut them in half. Then soup out the seeds so they look like a boat. Fry the onions in oil, then add the rest fill the Zucchs with filling and top with parm cheese (or not). Put in oven for 20 minutes. Eat. yum.

http://www.kayotic.nl/blog/stuffed-zucchini

Black Bean Taquitos

2011-10-23T17:19:00.000-07:00

so they may be too spicy for my kids but I loved them, easy, meatless, and a pinterest find. See the link below .http://naturallyella.com/2011/01/28/baked-black-bean-taquitos/
I only modified it slightly. Could be vegan without the cheese and a nice pico for dipping

Baked Black Bean Taquitos

5.0 from 1 reviews

Recipe type: Main Dishes

Author: Erin Alderson

Prep time: 15 mins

Cook time: 15 mins

Total time: 30 mins

Serves: 6 pieces

Ingredients

1/2 medium yellow onion
1 clove garlic
1/2 tablespoon sunflower oil
1/2 teaspoon paprika
1/4 teaspoon cumin
1/4 teaspoon cayenne pepper
1/2 teaspoon salt
1/2 cup black beans
1/4 cup cilantro
6-8 corn tortillas
1/2 cup Colby Jack Cheese

Instructions

Preheat oven to 425˚ and bring a medium/large pot of water to a simmer.
In a pan, heat oil over medium heat. Saute onion and pepper until onion becomes translucent. Stir in garlic, cumin, paprika, salt, and continue to cook for 1-2 more minutes. Add in black beans and cilantro, cooking until beans are heated through- two to three minutes more.
Turn off pot of water. Taking one corn tortilla at a time, dip in hot water for 3-4 seconds. Place on a cutting board and scoop one spoonful of black bean filling and a hefty pinch of cheese on top. Roll tight and place seam side down on a baking sheet covered in parchment paper. Repeat until all the filling is used. Brush each piece with oil.
Bake for 12-15 minutes until the corn tortilla is a light brown color. Dip in salsa, guacamole, or sour cream.

Pumpkin Soup

2011-10-17T18:05:00.000-07:00

pumpkin coconut soup

ingredients

2 tbsp. olive oil

1 medium sized yellow onion

3 cloves minced garlic

1 inch grated fresh ginger (seriously, it's worth buying it fresh)

1 tsp. ground cumin

1 bouillon cubes

1.5 cups chicken broth

1 15 oz. can pumpkin puree

1 cup cooked chicken cut up

1 14 oz. can coconut milk

2 tsp. salt (more to taste if you'd like)

1-2 tsp. pepper

1/4 bunch fresh cilantro

1. chop the onion into small pieces, mince garlic cloves, and grate the ginger. In a large spot, add 2 tbsp. olive oil over medium heat. once the oil has heated, add the chopped onion, ginger, and minced garlic to the oil and stir. cook for about 5-7 minutes until the onion is mostly cooked through (it will be translucent).

2. add 1 tsp. ground cumin and stir, allowing the cumin to get all toasty and fragrant, about 1-2 minutes.

3. add the rest of ingredients and bring the soup to a simmer. add 2 tsp. salt and 1 tsp. pepper (again, you can add more after this if you'd like allow to simmer for 25 minutes so that everything heats through and the chicken becomes very tender.

Carrot Zucchini Bars

2011-10-13T18:44:00.000-07:00

Carrot and Zucchini Bars with Lemon Cream Cheese Frosting

Found on pinterest but adapted it to my liking

Carrot and Zucchini Bars with Lemon Cream Cheese Frosting

2 eggs, slightly beaten
3/4 cup packed brown sugar
1/2 cup canola oil
1/3 cup honey
1.5 tsp vanilla
1 1/2 cups shredded carrot
1 1/3 cup shredded zucchini
1/2 cup chopped walnuts
1 2/3 cups all-purpose flour
1 tsp baking powder
1/2 tsp ground ginger
1/4 tsp baking soda
1/2 tsp salt

Lemon Cream Cheese Frosting

1 (8 oz) pkg reduced fat cream cheese
1 cup powdered sugar
1 1/2 tsp lemon zest
(the frosting was a little thick for me, next time I'll add some milk or cream.)

Preheat oven to 350 degrees F. Mix wet then add dry. Spread batter into an ungreased 13x9x2-inch baking pan.
Bake about 25 minutes Cool completely in pan on a wire rack.
Once the cake is cooled prepare the frosting. In a medium mixing bowl, beat the fosting ingredients with an electric mixer on medium speed until fluffy.

Pumpkin Donut Holes

2011-10-11T12:15:00.000-07:00

So easy, made with a mini muffin tin. And SO good.

How do you paste into blogger? Hmmm, I'll just copy the link. Click HERE for recipe.

Grandpa's Salad

2011-10-11T12:14:00.000-07:00

This technically isn't a recipe, but it is my new favorite snack! Cucumbers (garden fresh), sharp chedder cheese, tomato, dash of Italian dressing. Yum.

Black Bean Brownies

2011-10-09T11:42:00.000-07:00

Black Bean Brownies

Ingredients:

15 ounces black beans, drained and rinsed
2 whole bananas
⅓ cup agave nectar
¼ cup unsweetened cocoa
1 tbsp cinnamon
1 tsp vanilla extract
¼ cup raw sugar (optional)
¼ cup instant oats

Instructions:

Preheat oven to 350 F. Grease an 8x8" pan and set aside. Combine all ingredients, except oats, in a food processor or blender and blend until smooth, scrapping sides as needed. Stir in the oats and pour batter into the pan. Bake approximately 30 minutes or until a toothpick inserted in the center comes out clean. Allow to cool before slicing. Chef's Note: if you find these brownies are too soft or too fudge-y, add another 1/4 cup oats or flour.

Nutritional information
Nutrition Facts
Serving Size 1 Servings Per Batch 9
Amount Per Serving
Calories 112
Fat 0.90g
Carbohydrate 24.70g
Dietary Fiber 4.80g
Sugars 12.20g
Protein 3.50g

Eclair Pie (easy and cheap)

2011-10-09T11:36:00.000-07:00

Eclair Pie

: 12

2 (3.5 ounce) packages instant french vanilla pudding mix
3 cups milk
1 (8 ounce) container Cool Whip, thawed
1 (16 ounce) package graham crackers
Frosting:
4 Tbsp. butter, softened
3 Tbsp. cocoa powder
2 1/3 cup powdered sugar
3/4 tsp. vanilla
2 Tbsp milk or more if needed

In a bowl, blend together the pudding mixes and milk for 2 minutes until thick.
Fold the Cool Whip into the pudding mixture.
In a 9 x 13 pan, arrange graham cracker to cover the bottom of a the pan. I am kind of a perfectionist about this and trim down some of the graham crackers with a serrated knife to completely cover the bottom. Just cover the bottom the best you can.
Pour half of the pudding mixture over the crackers and spread out evenly.
Top pudding with another layer of graham crackers. Pour the remaining pudding mixture over the crackers and spread evenly.
Place one more layer of graham crackers over the pudding mixture.
Prepare the frosting. In a bowl, beat the butter until fluffy.
Beat in the cocoa, vanilla, and half the powdered sugar until well blended.
Blend in the remaining powdered sugar and milk. Blend until smooth. You want the frosting to be on the thinner side so add some more milk if needed. You want it closer to a glaze but still thick.
Spread the frosting over the last layer of graham crackers in the 9 x 13 pan.
Refrigerate the pie for at least 2 hours but overnight or even longer is best. You need to let the pudding mixture soften the graham crackers.
http://realmomkitchen.com/8343/eclair-pie/

Honey Lime Enchiladas

2011-10-09T11:32:00.001-07:00

Ingredients:

Marinade -

6 tablespoons honey

5 tablespoons lime juice (1 large lime)

1 tablespoons chili powder

1/2 teaspoon garlic powder

1 pound chicken, cooked and shredded

8-10 flour tortillas (I used whole wheat tortillas)

1 pound monterey jack cheese, shredded

16 ounces green enchilada sauce

1 cup heavy cream

Directions:

1. Whisk the first four ingredients and toss with shredded chicken in a Zip-loc bag.

2. Let it marinate for at least a 1/2 hour, but preferably a half day or so.

3. Pour about 1/2 cup enchilada sauce on the bottom of a 9X13 baking pan.

4. Fill the tortillas with chicken, saving marinade, and shredded cheese, saving about 1 cup of cheese to sprinkle on top of enchiladas.

5. Put tortillas in 9x13 pan as you go.

6. Mix the remaining enchilada sauce with the cream and leftover marinade (if there is any).

7. Pour sauce on top of the enchiladas.

8. Sprinkle with remaining cheese.

9. Bake at 350 degrees for 30 minutes until brown and crispy on top.

This recipe was found at dinner on a dime.
This is also a great recipe to make as a freezer meal- put into 2 8x8" pans. Bake 1 pan for dinner now, put the other pan into the freezer. Pull it out and bake it when you need it!

http://sixsistersstuff.blogspot.com/2011/05/honey-lime-chicken-enchiladas.html

Best Lemon Blueberry Muffins

2011-10-03T08:04:00.000-07:00

This were soooo yummy. Even my dad liked them, which was strange since they contained fruit.

Blueberry Lemon Muffins from My Kitchen Cafe

Lemon-Sugar Topping:

1/3 cup sugar
zest from one lemon

Muffins:
2 cups frozen blueberries (or 2 cups fresh)
1 1/8 cups plus 1 teaspoon sugar
2 1/2 cups all-purpose flour
2 1/2 teaspoons baking powder
1 teaspoon salt
2 large eggs
4 tablespoons butter, melted and cooled slightly
1/4 cup oil (vegetable or canola)
1 cup buttermilk
1 1/2 teaspoons vanilla extract
Mix together the sugar and lemon zest. Set aside. In a pot, place 1 cup berries, and 1 tsp sugar. Simmer, mashing berries to make a syrup. Let it cook down for a while, and then cool. Mix together your dry ingredients, and add the rest of the berries. Mix together the eggs and sugar, then add the butter and oil. Mix well, and then add the buttermilk and vanilla. Gently fold into the dry ingredients. Don't beat it together, let the lumps be! Spoon into muffin pan (either with cups, or sprayed generously) and fill about 3/4 of the way full. Put about 1 tsp of the blueberry syrup on top and swirl into the muffin. Then sprinkle each with the lemon/sugar mixture. Bake in a preheated oven at 375degs for about 17-20 minutes, until golden. Let them cool in the pan for a little bit, then transfer to a cooling rack.

http://recipesofacheapskate.blogspot.com/2009/05/friday-feature-my-kitchen-cafe.html

Lemon Rosemary Chicken Bake

2011-09-29T18:33:00.001-07:00

Another find on pinterest. This one was good. Love all inclusive meals.

Ingredients (serves 4)

- 8 chicken legs
- 1 lemon
- 1 pound (450 g) potatoes
- 10 cloves garlic
- 4 tablespoons olive oil
- fresh rosemary
- coarse salt & pepper
- glass of dry white wine

Put chicken legs into a roasting dish. Cut potatoes and lemon into wedges. Add in the wedges and peeled garlic cloves. You can half some of the largest cloves.

Add in olive oil, coarsely chopped rosemary, salt and pepper and toss until all the ingredients are evenly coated. Pour in a glass of dry white wine. Bake at 400 F (200 C) for 40-50 minutes until tender, fragrant and beautifully browned. Found on :

http://www.sparklingink.com/2010/10/lemon-rosemary-chicken-bake.html

Pumpkin cream cheese Bread

2011-09-29T18:26:00.001-07:00

PUMPKIN CREAM CHEESE BREAD

FILLING:

1 package (8 ounce) cream cheese, softened
1/2 to 3/4 cup sugar (depending on how sweet you want the filling to be)
1 Tablespoon all-purpose flour
1 large egg
1/2 teaspoon vanilla extract

BREAD:

1 2/3 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
1/2 teaspoon ground cinnamon
1/2 teaspoon ground cloves
1/4 teaspoon ginger
1/4 teaspoon nutmeg
1 to 1 1/4 cup(s) pumpkin puree, canned or homemade
1/2 cup canola oil
2 large eggs
1 1/2 cups sugar
1 cup chopped pecans or walnuts

CINNAMON GLAZE:

1 cup powdered sugar
2 to 2 1/2 Tablespoons half & half
1/2 to 1 teaspoon cinnamon
1/2 cup chopped pecans or walnuts for garnish

Preheat oven to 325 degrees. Grease and flour two 8 x 4 x 3-inch loaf pans. In a medium mixing bowl, combine cream cheese, sugar, flour, egg, and vanilla; beat until smooth and creamy. Set aside. In a large bowl, blend 1 2/3 cup flour, baking soda, salt, cinnamon, cloves, ginger, and nutmeg; set aside. In another medium bowl, combine the pumpkin puree, canola oil, eggs and sugar; beat well. Stir the pumpkin mixture into the flour mixture just until combined. Fold in the chopped pecans or walnuts.

Pour half of the pumpkin bread batter evenly into the two prepared loaf pans. Spoon cream cheese mixture on top of the pumpkin batter layers in each loaf pan and then spoon or pour on the remaining pumpkin batter (if you don’t have enough pumpkin batter to cover the cream cheese layer entirely, that’s okay, because you’ll be swirling them together anyway). Take a knife and stick straight down into the top pumpkin batter layer and middle cream cheese layer; swirl the knife around in these two layers, creating a marble effect; this will give the cream cheese filling a nice swirly shape as it bakes.

Bake in a preheated 325 degree oven for 55 to 60 minutes, or until a toothpick inserted in center of the loaf comes out clean. Cool bread in pans for 10 minutes; remove to a rack to cool completely. While waiting for the bread to cool, mix your cinnamon glaze: combine powdered sugar and half & half, blending well; then add cinnamon and mix until smooth and creamy. Note: the cinnamon makes this glaze darker in color, so if you want a lighter, creamy color glaze, just add a dash of cinnamon to the mixture. Drizzle over completely cooled bread loaves and then sprinkle on nuts for garnish.

http://nancycreative.wordpress.com/2010/10/08/pumpkin-cream-cheese-bread/

Lime pudding -healthy style

2011-09-14T09:30:00.000-07:00

I got this recipe from a cookbook called RAVE by Melissa Chappell and changed it a little to my liking.

1/2 tsp salt
2.5 avacodos
3/4 cup agave necter
1/3 cup lime juice
zest of 2/3 of a large lime

Mix in food processor till smooth (I mixed everything but the agave and mixed that into after) Serve with some strawberries on top. Love this, totally fixes my sweet cravings.

Recipes of a Cheapskate: Honey Brushed Chicken

2011-09-01T17:44:00.000-07:00

Recipes of a Cheapskate: Honey Brushed Chicken

Lemon Artichoke Chicken

2011-07-31T20:06:00.000-07:00

Ingredients

4 (4-ounce) boneless, skinless chicken breast halves
Salt and ground black pepper
1/3 cup all-purpose flour
1/2 teaspoon finely grated lemon zest
1/2 teaspoon paprika
1/2 teaspoon garlic powder
1 tablespoon olive oil
1/4 cup fresh lemon juice
1/2 cup dry white wine
1/2 cup reduced-sodium chicken broth
1 (14-ounce) can artichoke hearts, quartered
1/4 cup drained capers

Directions

Place chicken in zip-top bags and pound with a meat mallet or rolling pin until 1/4-inch thick. Remove chicken from bag and season all over with salt and black pepper. In a shallow dish (or plastic bag), combine flour, lemon zest, paprika, and garlic powder. Mix well. Add chicken and turn to coat. Remove chicken from flour mixture and shake off excess flour.

Heat oil in a large skillet over medium-high heat. Add chicken and saute 2 minutes per side, until golden brown and cooked through. Add lemon juice, wine and chicken broth and bring to a simmer. Simmer 5 minutes, until chicken is cooked through and sauce thickens. Add artichoke hearts and capers andsimmer 1 minute to heat through.

Found Recipe at below site.

Robin Miller

Chicken Piccata with Lemon, Capers and Artichoke Hearts

http://www.foodnetwork.com/recipes/robin-miller/chicken-piccata-with-lemon-capers-and-artichoke-hearts-recipe/index.html

Stuffed Mushrooms

2011-07-31T18:41:00.000-07:00

about 15 of those white whole mushrooms

2 green oinons

1/2 yellow onion

2 tlb fresh oregano

1-2 tlb fresh basil

3 large cloves of garlic

salt to taste

crushed red pepper

Italian bread crumbs 3/4 cup

Parmisean greated cheese 1/3 cup

1 slice cheader cheese

Mozzerella cheese 1/2 cup

olive oil 1tbls

butter 3 tlbs

Preheat oven to 375.

Wash mushrooms and spoon out the stem. Place the mushrooms in a baking dish and set aside. Take the stems and the yellow onion and food processor it till there is little chunks and not completely pureed. Put some olive oil in a frying pan on med heat. Place mushroom stems and onions mix in pan and fry till the onions are tender. Add salt and pepper. Meanwhile in food processor (no need to rinse out) combine garlic, herbs, green onion, and cheddar cheese. Mix well. When onion/mushroom mix is done keep in the pan and add the herb mix till the garlic becomes fragrant. Take off heat. Then add breadcrumbs and stir (mix should still be moist if not add butter) then add cheese. Spoon mix into mushroom tops and drizzle with butter. Cook 10 minutes or until mushrooms are tender. Serve immediately

These turned out great and is my own recipe.

Cherry Pie Jam

2011-07-24T19:09:00.000-07:00

5C pitted chopped cherries (pie cherries are the best)

7C sugar

Combine and let it sit for 8 hours

Bring Mix to a boil for 8 min. Remove from heat and add 1tbs red food coloring (if using pie cherries) and 2 Tlbs almond extract. Boil again for 2 minutes and remove from heat. Stir in 1/2 bottle of Certo pectin (or one packet) and stir for 5 minutes and put in jam jars that seal. Eat the ones that dont seal first.

Quinoa Salad

2011-07-13T08:49:00.000-07:00

2 tsp canola, safflower or olive oil
1 C quinoa
2 C water
1 can or 1-1.5 C cooked black or pinto beans, rinsed and drained
sea salt and pepper to taste
2-3 tsp garlic powder
1-1.5 tsp ground cumin
1/2 tsp cardamom
1/2 bunch kale, chopped [it was about a handful of stems, maybe 8]
2 medium carrots, washed and chopped
6 Campari tomatoes, quartered (or 12 grape tomatoes, halved)
1/2 red bell pepper, 1” dice
1/2 yellow bell pepper, 1” dice **if you don’t want to use 1/2 of two different bells, you can use a whole of 1.. whatever tickles your bell pepper fancy!
1 bunch cilantro, minced
juice of 2 limes

Directions:

1. In a small saucepan, heat oil over medium heat. Add 1 C quinoa and toast lightly, about 2-3 minutes. Add water and spices, bring to a boil. Reduce heat and simmer for 12-15 minutes.
2. Meanwhile, prep (wash and chop) all the veg. Place all veg and half the cilantro into a large bowl, set aside. Juice the limes, set aside.
3. When the quinoa has maybe 3-4 minutes left, add the drained beans.
4. When all water is gone from the quinoa, remove from heat. Fluff with a fork. Toss onto veg, let sit a few minutes to “steam.”
5. Give a stir, drizzle with lime juice, add remaining cilantro. Salt and pepper to taste. Voilà!

Almost-Raw Veg & Quinoa Salad

Copied from Furgal Girls

2011-07-11T16:38:00.000-07:00

1 cup Flour
1 cup Water
2 tsp. Cream of Tartar
1/2 cup Salt
1 tbsp. Vegetable Oil
Food Coloring
Optional: Vanilla or Peppermint Extract, or Pumpkin Pie Spice
This makes a good-sized batch, so you could also cut the recipe in half… or make the full recipe using two different sauce pans {to make 2 different colors}

What You’ll Do:

Mix Together all ingredients {except food coloring} in saucepan
Optional: Add in a splash of Vanilla extract to make it smell yummy. Or… for more fun scents: add in some Peppermint extract to the ‘Green’ playdough you’re making, or Pumpkin Pie Spice to the ‘Orange’ playdough you’re making! {thanks to Heather & Susan for sharing these tips on Facebook!}

Cook over medium heat, stirring constantly.

As soon as the mixture begins to thicken, add in food coloring. Continue to stir.
Mixture will begin forming into a solid, and gathering on spoon.
Remove from heat to cool, then remove from saucepan to cool on wax paper, plate, etc.
Store in freezer ziploc bag. Then, you can even place the bag in a dark container, or in the fridge… to make it last even longer!

If it starts to get dry after several weeks, try adding a few drops of water into play dough to extend it’s shelf life.

My Coconut cream pie (no crust)

2011-06-21T10:05:00.001-07:00

1pkg instant vanilla pudding

1 can sweetened condensed milk

coconut extract

shredded coconut

whipped cream

raspberries

Make pudding according to pkg (stir in 3 cups milk) once mixed add in sweetened condensed milk, a little bit (probably less than 0.5 tsp) of coconut extract and about 1/3 cup of shredded coconut. Mix and put in fridge. When pudding is ready I whip up some whipped cream (real stuff) place it on top and sprinkle with raseberries. Its heaven.

Mimi's pineapple coconut muffins

2011-06-10T17:02:00.000-07:00

Best Muffins of My Life!

Ingredients

Crumb Topping
1/3 cup all-purpose flour
1/3 cup sweetened flaked coconut, chopped
3 tablespoons granulated sugar
3 tablespoons finely chopped, roasted, unsalted macadamia nuts
3 tablespoons unsalted butter, softened

Muffin Batter
1-1/3 cups all-purpose flour
½ cup granulated sugar
1-½ teaspoons baking powder
½ teaspoon salt
½ cup sweetened flaked coconut, chopped
2 large eggs
½ cup canola or vegetable oil
3 tablespoons unsweetened pineapple juice, reserved from canned pineapple
¾ cup drained canned unsweetened crushed pineapple

Instructions

Preheat oven to 375°F
Line a 12-cup regular muffin pan with paper liners or grease with nonstick cooking spray.
Topping: In a small bowl, combine flour, coconut, sugar and macadamia nuts. Whisk together until well blended. Using a fork or clean fingers, work in the butter until evenly combined and mixture resembles coarse crumbs and starts to come together.
Muffins: In a large bowl, combine flour, sugar, baking powder and salt. Whisk together until well blended. Stir in coconut.
In medium bowl, whisk eggs until lightly beaten. Gradually whisk in oil until well blended. Stir in pineapple juice.
Add egg mixture to flour mixture and stir just until combined. Fold in pineapple. Spoon batter into prepared muffin pan, filling cups ⅔ full. Crumble topping over top of batter.
Bake for 20 to 22 minutes, or until a wooden pick inserted into center comes out clean. Let cool in pan on a wire rack for 5 minutes. Remove from pan and transfer to a wire rack to cool.

Easy Crock Pot Ribs

2011-05-27T20:15:00.000-07:00

Best Fajitas Ever (Click to Open)

2011-05-25T08:23:00.000-07:00

Easy Chili Rellenos Casserole (Click To View)

2011-05-24T14:26:00.000-07:00

Herb Chicken Thighs with Potatoes and Carrots

2011-04-27T18:03:00.000-07:00

2 Tbls Flour

2 tsp paprika

1 tsp salt

1 tsp dried oregano

1 tsp dried thyme

5 bone in chicken thighs (skinned)

1 tsp olive oil

1.5 cups thickly chopped carrots

1.5 onions cut into large wedges (about 8)

1.5 cups chicken broth

.5 cups white wine

7 small red potatos quartered

Combine first 6 ingredients in a plastic bag then add chicken and shake to cover the chicken with spices. Heat olive oil in a large heavy bottomed pan (my big think frying pad) and add chicken and flour stuff. Cook both sides for 3 minutes on med high heat. Then add carrots and onion and cook another 3 minutes stirring every minute. Then add the rest wait for it to boil then reduce heat and partially cover for about 35 minutes until chicken and veggies are done. Then put on a plate and eat.

Slightly modified from Cooking Light 2010 Best Quick and Easy Recipes.

Pineapple upside down cupcakes

2011-04-07T12:13:00.000-07:00

For next week's treat I know what I am making! Our neighbors made these for us and they were delicious!

Ingredients

FOR THE BATTER:
6 tablespoons (3/4 stick) butter
1/2 cup milk
1 cup flour
1 1/2teaspoons baking powder
1/4 teaspoon salt
2 eggs

3/4 cup sugar
1/2 teaspoon vanilla extract
FOR THE TOPPING:
6 tablespoons (3/4 stick) butter
3/4 cup light or dark brown sugar, tightly packed
6 maraschino cherries
1 (20-ounce) can pineapple rings

Heat the oven to 350º. Place the butter and milk for the batter in a small saucepan over medium heat. Warm the mixture, stirring occasionally, until the butter melts, then transfer the mixture to a small bowl to cool.

Meanwhile, prepare the pine-apple topping. Into each cup of a 12-cup muffin pan, add 1/2 tablespoon of unmelted butter, then evenly sprinkle 1 tablespoon of brown sugar over the bottom. Place the pan in the oven until the butter melts, about 3 minutes.

Halve each maraschino cherry, then cut the pineapple rings into quarters. Place a cherry half, sliced side up, in the center of each cup and lay a pineapple quarter on each side. Press the fruit gently down into the butter-sugar mixture, then set the prepared pan aside.

Finish making the batter. In a medium-size bowl, combine the flour, baking powder, and salt, and stir the ingredients with a fork until they're evenly blended. In a large bowl, whisk together the eggs, sugar, and vanilla extract until smooth. Add the flour mixture to the egg mixture and stir until the flour is fully incorporated. Add the milk-butter mixture and stir well to combine the ingredients into a smooth batter.

Pour the batter into the muffin pan, dividing it evenly among all the cups. Bake the cupcakes until they're lightly browned, dry around the edges, and pulling away from the pan a little, about 25 minutes.

Transfer the pan to a rack to cool for 5 minutes. Use a butter knife to carefully loosen each cupcake from the edges and bottom of the pan, then place a cookie sheet over the top. Invert the pan, turning the cupcakes out onto the cookie sheet, then transfer them back to the rack to cool completely. Serve the cupcakes at room temperature. Makes 12 cupcakes.

Pink Cookies

2011-02-18T15:17:00.000-08:00

Here's the recipe, warning it makes a TON:

1 1/2 C Shortening
1 1/3 C Sugar
2 eggs
2 tsp Vanilla
1 tsp Salt
1 tsp Baking Soda
1 (14 oz) Bottle Maraschino cherries (save the juice)
3 1/2 C Flour

Cream sugar and shortening; add eggs and vanilla. Sift flour, salt and baking soda together; add to shortening and egg mixture. Add chopped cherries. Roll into TINY balls and bake at 350 for 8-10 minutes.

Frosting:
1 lb powdered sugar
cherry juice
1 tsp vanilla
1 cube butter

mix all ingredients and frost cookies when cooled.

Sour Cream Sugar Cookies

2011-02-01T15:48:00.001-08:00

1 Cup Butter

2 Cup sugar

2 eggs

1c sour cream

1 tsp vanilla

1/2 tsp baking soda

4 tsp baking powder

4 1/2 cup four

1/2 tsp salt

Cream butter, sugar, and eggs. Add sour cream and vanilla. Sift dry ingredients together and add to creamed mixture. Refrigerate. Line cookie sheet with parchment paper. Roll out dough, cut into desired shapes, and bake at 350 for 10 minutes makes 24 cookies.

Recipe taken World Wide Ward Cookbook. Mom's best recipes pg 185.

Butternut Squash Soup

2011-01-27T07:08:00.000-08:00

3tlb veg oil

2tlb veg oil

2 med onions diced small

3 med sized butternut squashes, halved and seeded

3 cup chicken stock

1.5 cup whipping cream

salt, pepper, nutmeg, mace, and maple syrup to taste. (about a 1/3 cup maple syrup)

Preheat oven to 350, drizzle 2 tlb oil over squash and place on a baking sheet. Roast uncovered until tender. (30-1.5hrs) Remove and cool slightly. Using a spoon scoop out the flesh and set aside.

Heat 3 tlbs oil in large pot and add onions over MED LOW and cook onions till translucent. (I do this step while the squashes are finishing in the oven). Then add cooked squash , chicken stock. Bring to a simmer for 15 minutes. Blend the mixture till smooth. Add whipping cream, maple syrup, and seasons to taste.

I think its yummy to roast some finely chopped peacons mixed with oil and Cinnamon and sugar and sprinkle those on top.

Roasted Cauliflower

2011-01-20T12:43:00.000-08:00

1 head of cauliflower cut in bite sized pices

2 handfuls of green olives (I really like these so I use a lot, you may use less if you want), cut in half

1 garlic flower thing or about 10 cloves (love garlic so I also use a lot)

1 15 0z can of garbanzo beans, drained and rinsed (same as chick peas)

3 tlbs olive oil

1/2 tsp crushed red pepper (if you like non spicy things maybe use black pepper)

a pinch of salt

1/2 tsp dried parsley (if you have fresh use that instead and add it at the end, use a couple talbsp.)

1. Preheat oven to 450

2. Mix first 4 ingredients in a roasting pan. Drizzle with oil and sprinkle the pepper, salt, and parsley. Toss. Bake for 22 min and stir at 10min or until cauliflower is slightly browned, crisp-tender. Cal 176.

I LOVE this. Perfect lunch.

Recipe modified from the magazine Cooking Light page 79

Acorn Squash

2011-01-12T11:15:00.000-08:00

Ingredients

· 2 acorn squash, cut in 1/2

· 1 tablespoons brown sugar

· 2 tablespoons butter, softened

· 1 tablespoons maple syrup

· Salt

· Freshly ground black pepper

1/4 tsp nutmeg

1/8 tsp cinimin

Directions

Preheat oven to 400 degrees F.

Scoop the seeds and stringy pulp out of the squash cavities and discard. In a small mixing bowl, combine all ingredients other than squash. Rub the squash cavities and cut sides of the squash with the butter mixture and place them on a baking sheet, cut side up. Put about a 1/3 inch of water at bottom of pan. Bake in the preheated oven for about 1 hour until the squash is tender when pierced with a fork. Serve 1 half per person.

Crock pot Hawaiian Chicken

2011-01-10T13:55:00.000-08:00

Hawaiian Crock Pot Chicken

10-12 chicken tenders or 4-5 chicken breasts

1/2 cup soy sauce

2 cups water

3/4 cup brown sugar

1 can crushed pineapple

2 garlic cloves, grated

1 Tb. grated ginger

1/4 package green onions, chopped finely

cornstarch

water

Mix all ingredients (except chicken) in a big bowl. Place chicken in a big ziploc bag with mixture and marinate overnight. Cook all day in a crock-pot. (I did 8 hours on low) To thicken, mix a couple tablespoons of cornstarch with some water and to chicken. To thicken more, repeat. Shred chicken and serve over rice.

Tasty and easy! From CJaneinthekitchen.blogspot.com

Apple Dumplings

2011-01-10T13:49:00.000-08:00

Scott's new most favorite dessert. They are so delicious!! (the same ones we had at the Halloween party.) From Pioneer Woman.

Ingredients

2 whole Granny Smith Apples
2 cans (8 Oz. Cans) Crescent Rolls
2 sticks Butter
1-½ cup Sugar
1 teaspoon Vanilla
Cinnamon, To Taste
1 can (12 Oz.) Mountain Dew Soda

Preparation Instructions

Peel and core apples. Cut each apple into 8 slices each. Roll each apple slice in a crescent roll. Place in a 9 x 13 buttered pan.

Melt butter, then add sugar and barely stir. Add vanilla, stir, and pour entire mixture over apples. Pour Mountain Dew around the edges of the pan. Sprinkle with cinnamon and bake at 350 degrees for 40 minutes. Serve with ice cream, and spoon some of the sweet sauces from the pan over the top.

Turkey Pot Pie (sort of)

2010-11-28T17:37:00.000-08:00

Ingredients

2 tablespoons butter
1 onion, chopped
2 stalks celery, chopped
3 carrots, chopped
4 tablespoons flour
4 cups chicken bouillon (4tsp with 4 cups water as package says)
2 big red potatoes, peeled and diced
2 cups shredded turkey
2 tablespoons chopped parsley
1/2 cup corn
1 package of cresount roll dough
1/4 tsp black pepper
salt to taste
1/2 tsp rosemary
1/2 tsp thyme
1/2 tsp garlic seasoning

Directions

Preheat oven to 350 degrees F.

Melt butter in a pot and cook chopped onion until tender put in a pinch of salt. Stir in celery and carrots and cook for 2 minutes. Stir in flour and cook for 2 minutes. Add chicken bouillon, and spices and bring to a simmer. Add potatoes and simmer until tender. Stir in turkey, parsley and corn. Pour mixture into a 9x13 pan. Top with unrolled crossaunts, cook for about 15 minutes or until the crossaunts are light brown and done.

Apricot Jello

2010-11-22T14:38:00.000-08:00

Because we all know jello is the best part of Thanksgiving...

1 - 8oz package cream cheese

2 - small apricot jello

1 - can crushed pineapple

1 - cup hot water

1 - 12 or 16 oz coolwhip

1 - cup chopped nuts (pecans or walnuts)

In a saucepan, mix water, jello and pineapple over medium heat. Simmer for 10 minutes. Take off stove and cool slightly. Mix in softened cream cheese (if cold then warm slightly in microwave) with beaters. Put in frige or freezer (my usual choice but do not let freeze and stir it occasionally) till thickened like jello. Mix in coolwhip and nuts. Pour into serving bowel and refrigerate.

(from mom)

Chicken with Lemon and Olives

2010-11-16T11:28:00.001-08:00

1/4 cup orange juice

1/4 cup lemon juice

3 tbsp olive oil

2 tbsp honey

1/2 tsp ground cumin

11 fresh garlic cloves chopped in large pieces

4 bone in chicken thighs skinned

6 boiler onions peeled and halved with roots still intact (could use 3 small onions quartered)

1/2 tsp salt

1/2 tsp pepper

about 20 green olives cut in half

1 lemon (sliced all the way through NOT in wedges)

1/4 cup chopped parsley

1. Preheat oven to 400

2. Combine first 7 ingredients; and marinate for 30 minutes

3. Pour marinade in a 9x9 baking dish and put in oven doesnt matter if its preheated yet.

4. Heat large frying pan up at med high then place chicken on it (no oil or anything) cook 3 minutes on each side or until it is browned. put aside and put the onions in the pan to brown the edges so they are looking good (they do NOT need to be cooked through)

5. Put chicken in 9x9 pan, as wells as onions, lemon slices, olives, sprinkle with salt and pepper. Arrange it nicely.

6. Bake for 35 minutes

7. Eat (the parsley is for the table in case someone wants to sprinkle some on their dish)

I made it with brown rice and it was amazing. Although right now I do have a fondness for green olives and garlic. Oh and it is potent smelling.

Sun-dried Tomato Tilapia

2010-11-06T07:36:00.000-07:00

Ingredients

· k 4 tablespoons olive oil

k f 1 tablespoon of crushed garlic

k 1/2 tsp fennel seeds

· 1 1 small white onion, thinly diced

· 1 1 pinch of thyme

k 1 pinch of rosemary

k 2 strips lemon peel (make them big so you can pick them out when eating)

k 1/2 tsp crushed red pepper

·k 1/ 3 cup black olives

· 1/ k 2 cup roughly chopped sun-dried tomatoes

k 2-3 Tilapia fillets

k Salt and pepper

Directions

Heat 2 tablespoons of the olive oil over medium heat in a large nonstick skillet with the garlic for about 30 secs. Then put in the fennel and onions and cook until brown and tender, about 5 minutes. Add the thyme, rosemary, lemon peel, crushed pepper, olives, and tomatoes. Season with salt and pepper and cook about 3 minutes more. Set aside covered.

Add the remaining olive oil to the skillet over high heat and sprinkle the tilapia with salt and pepper. Cook until it looks about cooked through 1/2 way. Turn the fish over and cook another 2 minutes, until just firm and not see through. Put the tomato mix on top of the fish and serve.

Pick me up Chicken.

2010-11-01T18:19:00.000-07:00

With all the fresh ingredients its perfect to make when you have a cold or sore throat.

1 lemon

1 tbsp. grated fresh ginger

1/2 tsp salt

2 Tbsp Honey

1 Tbsp soy sauce

4 chicken thighs with skin and bone

1 tbsp olive oil

Sliced green onions and lemons.

1. Finely grate the peel from the lemon and put in a bowl with the ginger and salt. Mix. Juice the lemon and put juice in a separate bowl with soy sauce and honey and 1 tbsp water.

2. Rub lemon peel mixture underneath the skin of the chicken. Keep skin on. In a large frying pan heat the oil on med. put the chicken on skin side down for 7 minutes. Turn chicken over, add soy sauce mix over chicken and cook covered for 17 minutes or until chicken is no longer pink.

3. Put chicken on table, may top with green onions, lemon, and some of the pan drippings. I like to serve it with rice and squash/zucchini.

This was awsome and I'll definitely be cooking it again. Everyone loved it even the babes.

Recipe based on one from Better Homes and Gardens Magazine September 2010 Called Lemon Ginger Chicken Highs. Slightly modified by me.