equal parts of a vinegar and an oil (I usually use olive oil and have tried both cider and balsamic vinegar)
salt and pepper
1 tsp ground garlic
1 tsp dried thyme
Other dried spices as your tastes prefer (I have done celery seed, poultry seasoning, etc)
1-2 tbsp mustard (dijon, grainy, or other mustard you prefer)
1 pkg chicken breasts or tenderloins
ziplock or other pkg to marinate in
mix the first 6 ingreds until well blended. Add the chicken and turn to coat each piece. Place in fridge for 8 hours or over night. Preheat oven to 375 and place the chicken on a baking sheet lined with foil. Bake for 15-25 minutes or until chix is golden and tender and cooked through. Eat and enjoy!
Showing posts with label Appetiser. Show all posts
Showing posts with label Appetiser. Show all posts
Tuesday, September 6, 2011
Monday, May 16, 2011
Chicken Flautas
I made chicken flautas for dinner the other night from a food network recipe and they were really good, VERY filling (I only ate one and Will only ate two). Here is what I did and where I got my inspiration!
Shredded Chicken Breast:
placed 3 chix breats in a crock pot and then in a bowl I mixed about 1 c of water with garlic powder, galic salt, chopped garlic, and some boullion mix (not much) and some pepper. I then poured that over top and cooked on high for 3 hours, shredded it and used it in place of rotisseri chix called for in the following recipe.
Chicken Flautas with Avocado creme
These made ALOT of food and we ate this for three days!! Seriously! They were good though. I don't think I will make them often as it is just so much, unless I made them for a party or something.
Shredded Chicken Breast:
placed 3 chix breats in a crock pot and then in a bowl I mixed about 1 c of water with garlic powder, galic salt, chopped garlic, and some boullion mix (not much) and some pepper. I then poured that over top and cooked on high for 3 hours, shredded it and used it in place of rotisseri chix called for in the following recipe.
Chicken Flautas with Avocado creme
These made ALOT of food and we ate this for three days!! Seriously! They were good though. I don't think I will make them often as it is just so much, unless I made them for a party or something.
Friday, February 18, 2011
Roasted Potatoes
2 russet Potatoes, sliced into wedges (thin)
1 tbsp olive oil
1/2 tsp ground pepper
1/4 tsp celery salt
Preheat oven to 425. In a med bowl mix the seasonings and oil until well incorporated. Add potatoes and mix until they are completely covered. On a non stick baking sheet add the potatoes (it is important that you DO NOT crowd the pan!) and spread out so they are not touching one another, you want them to be crisp when they are done. Back 20-25 minutes or until they are browned and tender. Serve warm. Be careful when you get them off the pan or you will leave all the good bits and miss the taste entirely.
These are better than Chips! Seriously! I would eat them every day if I could! Plus, russet potatoes are really good for you, important that you do not peel them or much of the flavor will be lost!
1 tbsp olive oil
1/2 tsp ground pepper
1/4 tsp celery salt
Preheat oven to 425. In a med bowl mix the seasonings and oil until well incorporated. Add potatoes and mix until they are completely covered. On a non stick baking sheet add the potatoes (it is important that you DO NOT crowd the pan!) and spread out so they are not touching one another, you want them to be crisp when they are done. Back 20-25 minutes or until they are browned and tender. Serve warm. Be careful when you get them off the pan or you will leave all the good bits and miss the taste entirely.
These are better than Chips! Seriously! I would eat them every day if I could! Plus, russet potatoes are really good for you, important that you do not peel them or much of the flavor will be lost!
Monday, January 24, 2011
Chicken FIngers
These are easy and very tasty. The kids obviously love them.
skinless boneless chicken breast
1 c. flour
1/2 tsp salt
1/4 tsp pepper
3/4 c. milk
1 c canola oil for frying
cut chicken into 2 inch strips. mix flour salt and peper in a shallow bowl. dip chicken in milk ( usually just dump the chicken in the milk after cutting in strips) and then roll in flour to coat well. place on a plate or pan before frying (I usually just do this in batches, but I have prepped every thing before I started frying). Pour oil in frying pan and heat over med high heat. Fry chicken in heated oil until brown an crisp, turning once. Drain on paper towels. Enjoy!
skinless boneless chicken breast
1 c. flour
1/2 tsp salt
1/4 tsp pepper
3/4 c. milk
1 c canola oil for frying
cut chicken into 2 inch strips. mix flour salt and peper in a shallow bowl. dip chicken in milk ( usually just dump the chicken in the milk after cutting in strips) and then roll in flour to coat well. place on a plate or pan before frying (I usually just do this in batches, but I have prepped every thing before I started frying). Pour oil in frying pan and heat over med high heat. Fry chicken in heated oil until brown an crisp, turning once. Drain on paper towels. Enjoy!
Monday, January 17, 2011
Celery and Carrot Soup
1 onion minced
2 tbsp unsalted butter
2 carrots peeled and sliced thin
2 celery ribs sliced thin
1/2 tsp dried tarragon
2 c chicken broth
1/2 c. dry white cooking wine or more broth
melt butter in sauce pan and cook onion until tender. add celery carrots and tarragon. add broth and wine. bring to a boil and simmer for 15 minutes. serve immediately. this recipe only makes 2 servings, so you will need to double or triple it for a larger crowd, you probably wont need to double up on the butter though.
2 tbsp unsalted butter
2 carrots peeled and sliced thin
2 celery ribs sliced thin
1/2 tsp dried tarragon
2 c chicken broth
1/2 c. dry white cooking wine or more broth
melt butter in sauce pan and cook onion until tender. add celery carrots and tarragon. add broth and wine. bring to a boil and simmer for 15 minutes. serve immediately. this recipe only makes 2 servings, so you will need to double or triple it for a larger crowd, you probably wont need to double up on the butter though.
Monday, December 20, 2010
Hot Artichoke Dip
So I am absolutely cheating on this one! It is totally a Lipton recipe! But it is good! Enjoy it!
1 can artichoke hearts drained and chopped (not marinated!)
1 c. mayonnaise
1 c. sour cream
1/4 c. Parmesan cheese (or one cup shredded mozzarella, we prefer parm)
1 pkg. onion soup mix
mix all ingredients together in a bowl and pour into a 1 quart casserole. Bake 350 degrees for 25-30 minutes or until edges and top are browned. If using mozzarella, top with Parmesan and bake as directed! Super easy and tastes great!!!
note: if you are in the mood for cold dip, simply use just the parm and serve dip chilled--this also is convenient if you are in a pinch!
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