How to Make Economical Beef Dishes: Skillet Spanish Rice, Mushroom Meatballs, and Beer Stroganoff
If you, like a lot of other Americans, are looking for more economical recipes to serve your family, you will love these recipes. Skillet Spanish Rice is an easy dish using ground beef. Stovetop Mushroom Meatballs is another economical ground beef recipe. The Beer Beef Stroganoff uses cubes of beef and is served over noodles or rice. Any of these recipes would fit well into an economical grocery budget and they are tasty and family friendly.
SKILLET SPANISH RICE
1/4 cup vegetable oil
1 cup raw regular rice
1 medium onion, thinly sliced
1/2 medium green bell pepper, chopped
1/2 lb ground beef
2 cans (8-oz each) Tomato Sauce
1 3/4 cups hot water
1 teaspoon prepared mustard
1 teaspoon salt
1/4 teaspoon pepper
Heat oil in a large skillet. Add the rice and brown lightly; add onion, bell pepper, and ground beef. Stir over high heat until the meat is lightly browned. Add the remaining ingredients; mix well and bring quickly to a boil. Cover with a tight lid and simmer for 25 minutes.
Option: Add 2 tablespoons of grated cheddar cheese before serving, if desired.
Serves 4.
STOVETOP MUSHROOM MEATBALLS
This is an old recipe I got from my late mother-in-law. She got it from a co-worker at a factory in Bloomington, Indiana approximately forty or fifty years ago.
Mix 1 can of cream of mushroom soup with 1/2 soup can of water until well blended.
Combine the following ingredients:
1/4 cup of the soup mixture
1 lb ground beef
1/4 cup bread or cracker crumbs
2 tbsp minced onion
1 tbsp minced parsley
1 beaten egg
Mix the above ingredients well and shape into meatballs about 1 1/2-inch diameter each. Brown in a skillet in 2 tablespoons of shortening. Pour off the excess drippings. Add the remaining soup mixture to the skillet, cover, and cook over a low heat for about 20-25 minutes. Baste occasionally during cooking.
BEER BEEF STROGANOFF
1 ½ lb. beef in cubes
1/8 tsp. pepper
1/8 tsp. salt
½ cup beer
1 ½ cups water
2 beef bouillon cubes
2 small cans mushrooms fried in butter
2 tbs. flour mixed with ½ cup water
1 cup or less sour cream
Brown meat in small amount of fat, add seasoning and cover with beer, water, and add bouillon cubes. Simmer until tender. Thicken with flour and water mixture and add mushrooms. Stir in the sour cream and heat again. Serve over hot cooked rice or Chinese noodles.
Enjoy!
About the Author Grandma Linda
Grandma Linda is a collector of vintage recipes. She enjoys sharing these old-fashion recipes with others on her blog at http://grandmasvintagerecipes.blogspot.com/ For her crockpot and slowcooker recipes go to http://grandmasslowcookerrecipes.blogspot.com
Article Source: http://www.articlesbase.com/main-course-articles/how-to-make-economical-beef-dishes-skillet-spanish-rice-mushroom-meatballs-and-beer-stroganoff-4985469.html
Monday, December 30, 2013
Monday, December 23, 2013
Shrimp Creole for Two & Easy Chicken Cacciatore
How to Make Quick and Easy Meals - Shrimp Creole for Two and Easy Chicken Cacciatore
Busy, busy, busy! Seems we are always running to and fro and looking for the quick and easy way to do just about everything, including preparing meals. Whether it has been a hectic day of running errands or a long day at work, please try to skip the fast food drive-thru window and head home to prepare a decent meal. Here are a couple of recipes to help you out on those hectic days. From Shrimp Creole for Two to an Easy Chicken Cacciatore, you will be pleased with how quick and easy these recipes are.
SHRIMP CREOLE FOR TWO
1/2 cup chopped bell pepper
1/2 cup chopped yellow onion
1 rib of celery, sliced thin
1 minced garlic clove
2 tsp canola or extra virgin light olive oil
1 cup chicken broth
1/4 cup tomato paste
2 tbsp minced fresh parsley or 1/2 tbsp dried parsley flakes
1/2 tsp seafood seasoning
1/2 tsp dried thyme
1/4 tsp fresh ground black pepper
1/8 tsp cayenne pepper (more if desired)
1/2 lb uncooked medium shrimp that have been peeled and deveined
Hot cooked brown rice for two
In a large nonstick skillet over medium-high heat, heat the oil to hot. Saute the bell pepper, onion, celery, and garlic in the oil until tender. In a small mixing bowl, combine the chicken broth and tomato paste; add to the skillet mixture. Stir in the parsley, thyme, black pepper, and cayenne pepper. Bring the skillet mixture to a boil. Reduce the heat and stir in the shrimp. Cook on simmer for approximately 15 minutes or until the shrimp are cooked and mixture has slightly thickened. Serve over the hot brown rice.
EASY BREADED CHICKEN CACCIATORE
4 skinless boneless chicken breast halves
1/3 cup sour cream
1/2 cup Italian seasoned bread crumbs*
1 tbsp butter
1 tbsp olive oil
1 can (14 1/2-oz) diced tomatoes with Italian herbs
1 can (6-oz) tomato paste
2/3 cup water
Hot whole-wheat pasta
Pound the chicken to a thickness of 1/4-inch. Dip chicken into the sour cream then roll in the bread crumbs until well coated. In a large skillet, over medium-high heat, melt butter. Add the chicken and cook about 4 minutes on each side to brown. Place chicken pieces in a greased 9 x 13-inch baking dish or pan and cover. Bake at 350 degrees for 20 minutes or until chicken is cooked through.
While chicken bakes, heat the undrained tomatoes, tomato paste, and water in a saucepan. Heat for about 3 minutes until combined and heated through.
Place hot pasta on serving platter; top with the chicken pouring the sauce overall.
Enjoy!
About the Author Linda Wilson
For more of Linda's quick and easy recipes visit her blog at http://grandmasquickfixrecipes.blogspot.com/ For her diabetic recipes and information visit http://diabeticenjoyingfood.blogspot.com
Article Source: http://www.articlesbase.com/main-course-articles/how-to-make-quick-and-easy-meals-shrimp-creole-for-two-and-easy-chicken-cacciatore-4900500.html
Busy, busy, busy! Seems we are always running to and fro and looking for the quick and easy way to do just about everything, including preparing meals. Whether it has been a hectic day of running errands or a long day at work, please try to skip the fast food drive-thru window and head home to prepare a decent meal. Here are a couple of recipes to help you out on those hectic days. From Shrimp Creole for Two to an Easy Chicken Cacciatore, you will be pleased with how quick and easy these recipes are.
SHRIMP CREOLE FOR TWO
1/2 cup chopped bell pepper
1/2 cup chopped yellow onion
1 rib of celery, sliced thin
1 minced garlic clove
2 tsp canola or extra virgin light olive oil
1 cup chicken broth
1/4 cup tomato paste
2 tbsp minced fresh parsley or 1/2 tbsp dried parsley flakes
1/2 tsp seafood seasoning
1/2 tsp dried thyme
1/4 tsp fresh ground black pepper
1/8 tsp cayenne pepper (more if desired)
1/2 lb uncooked medium shrimp that have been peeled and deveined
Hot cooked brown rice for two
In a large nonstick skillet over medium-high heat, heat the oil to hot. Saute the bell pepper, onion, celery, and garlic in the oil until tender. In a small mixing bowl, combine the chicken broth and tomato paste; add to the skillet mixture. Stir in the parsley, thyme, black pepper, and cayenne pepper. Bring the skillet mixture to a boil. Reduce the heat and stir in the shrimp. Cook on simmer for approximately 15 minutes or until the shrimp are cooked and mixture has slightly thickened. Serve over the hot brown rice.
EASY BREADED CHICKEN CACCIATORE
4 skinless boneless chicken breast halves
1/3 cup sour cream
1/2 cup Italian seasoned bread crumbs*
1 tbsp butter
1 tbsp olive oil
1 can (14 1/2-oz) diced tomatoes with Italian herbs
1 can (6-oz) tomato paste
2/3 cup water
Hot whole-wheat pasta
Pound the chicken to a thickness of 1/4-inch. Dip chicken into the sour cream then roll in the bread crumbs until well coated. In a large skillet, over medium-high heat, melt butter. Add the chicken and cook about 4 minutes on each side to brown. Place chicken pieces in a greased 9 x 13-inch baking dish or pan and cover. Bake at 350 degrees for 20 minutes or until chicken is cooked through.
While chicken bakes, heat the undrained tomatoes, tomato paste, and water in a saucepan. Heat for about 3 minutes until combined and heated through.
Place hot pasta on serving platter; top with the chicken pouring the sauce overall.
Enjoy!
About the Author Linda Wilson
For more of Linda's quick and easy recipes visit her blog at http://grandmasquickfixrecipes.blogspot.com/ For her diabetic recipes and information visit http://diabeticenjoyingfood.blogspot.com
Article Source: http://www.articlesbase.com/main-course-articles/how-to-make-quick-and-easy-meals-shrimp-creole-for-two-and-easy-chicken-cacciatore-4900500.html
Monday, December 16, 2013
Chicken Loaf & Chicken A La King
Try These Old Fashion Chicken Recipes For Something "NEW" - Chicken Loaf or Chicken A La King
I know this is an odd way to start this article but let me be honest; I hate chicken. I have since I was a child and I don't ever expect that to change. First thing I told the nutritionist after I was diagnosed with Type II Diabetes was, "Mark chicken off the list. I refuse to eat it!" (My reasons are personal and run deep.) However, chicken seems to be a favorite dish of all ages and often a family favorite, even at my house! We have lots of chicken at my house because all of my family, right down to the last grandchild, love it. I often go to my old fashion recipe collection for inspiration and "new" recipes. So if you are looking for different ways to prepare chicken for your family, give these old fashion recipes a try. Instead of meatloaf, try making a Chicken Loaf. This recipe is an old Amish recipe so it serves a large group. The Amish usually have large families and prepare large meals for church services, etc so their recipes often serve several. Indiana, where I was born and raised, has large Amish communities and they sure know how to cook! Or try the Chicken A La King recipe from my childhood.
OLD AMISH CHICKEN LOAF
1 chicken (about 4 lb) cooked and cubed
2 cups chicken broth
2 cups uncooked rice
2 cups milk
2 cups bread cubes
4 eggs
salt to taste
pepper to taste
2 cups diced celery
Preheat oven to 350 degrees. Grease an oblong baking dish or pan.
Stir and mix all the ingredients together. Spoon into the baking dish and form into a loaf. Bake at 350 degrees for about 1 hour or until a knife inserted in the center of the loaf comes out clean. Serve in slices. Serves a large crowd (about 20).
CHICKEN A LA KING OVER BISCUITS OR RICE
1/4 cup green bell pepper, chopped
10 small mushrooms, sliced
1 quart milk
2 tbsp chicken-flavored base
10-oz butter, melted
1 cup flour
1 cup water
2 large cooked and cooled chicken breasts
2-oz pimento, chopped
In a medium saucepan combine the bell pepper and water. Bring to a boil and cook for 3 minutes. In a small skillet or saucepan, saute the mushrooms in a couple ounces of the butter. Add the chicken-flavored base to the bell pepper water and whip with a wire whisk to insure it dissolves completely. Combine the remaining butter and the flour to form a thick roux; cook, stirring, for 5 minutes. Add milk to broth and peppers. Bring the mixture to a simmer; add the roux. Cut chicken breasts into 1/2-inch squares. Add to thickened sauce; add the mushrooms and stir in pimento.
Serve over hot biscuits or rice.
Enjoy!
About the Author Grandma Linda
Grandma Linda is a collector of old fashion recipes. She enjoys sharing these old-time recipes with others on her blog at http://grandmasvintagerecipes.blogspot.com/ Her quick and easy recipes may be found at http://grandmasquickfixrecipes.blogspot.com
Article Source: http://www.articlesbase.com/main-course-articles/try-these-old-fashion-chicken-recipes-for-something-new-chicken-loaf-or-chicken-a-la-king-4952039.html
I know this is an odd way to start this article but let me be honest; I hate chicken. I have since I was a child and I don't ever expect that to change. First thing I told the nutritionist after I was diagnosed with Type II Diabetes was, "Mark chicken off the list. I refuse to eat it!" (My reasons are personal and run deep.) However, chicken seems to be a favorite dish of all ages and often a family favorite, even at my house! We have lots of chicken at my house because all of my family, right down to the last grandchild, love it. I often go to my old fashion recipe collection for inspiration and "new" recipes. So if you are looking for different ways to prepare chicken for your family, give these old fashion recipes a try. Instead of meatloaf, try making a Chicken Loaf. This recipe is an old Amish recipe so it serves a large group. The Amish usually have large families and prepare large meals for church services, etc so their recipes often serve several. Indiana, where I was born and raised, has large Amish communities and they sure know how to cook! Or try the Chicken A La King recipe from my childhood.
OLD AMISH CHICKEN LOAF
1 chicken (about 4 lb) cooked and cubed
2 cups chicken broth
2 cups uncooked rice
2 cups milk
2 cups bread cubes
4 eggs
salt to taste
pepper to taste
2 cups diced celery
Preheat oven to 350 degrees. Grease an oblong baking dish or pan.
Stir and mix all the ingredients together. Spoon into the baking dish and form into a loaf. Bake at 350 degrees for about 1 hour or until a knife inserted in the center of the loaf comes out clean. Serve in slices. Serves a large crowd (about 20).
CHICKEN A LA KING OVER BISCUITS OR RICE
1/4 cup green bell pepper, chopped
10 small mushrooms, sliced
1 quart milk
2 tbsp chicken-flavored base
10-oz butter, melted
1 cup flour
1 cup water
2 large cooked and cooled chicken breasts
2-oz pimento, chopped
In a medium saucepan combine the bell pepper and water. Bring to a boil and cook for 3 minutes. In a small skillet or saucepan, saute the mushrooms in a couple ounces of the butter. Add the chicken-flavored base to the bell pepper water and whip with a wire whisk to insure it dissolves completely. Combine the remaining butter and the flour to form a thick roux; cook, stirring, for 5 minutes. Add milk to broth and peppers. Bring the mixture to a simmer; add the roux. Cut chicken breasts into 1/2-inch squares. Add to thickened sauce; add the mushrooms and stir in pimento.
Serve over hot biscuits or rice.
Enjoy!
About the Author Grandma Linda
Grandma Linda is a collector of old fashion recipes. She enjoys sharing these old-time recipes with others on her blog at http://grandmasvintagerecipes.blogspot.com/ Her quick and easy recipes may be found at http://grandmasquickfixrecipes.blogspot.com
Article Source: http://www.articlesbase.com/main-course-articles/try-these-old-fashion-chicken-recipes-for-something-new-chicken-loaf-or-chicken-a-la-king-4952039.html
Monday, December 9, 2013
Mock Fillet Mignon, Onion-Mushroom Chuck Roast, & Bef Short Ribs
Delicious Old Fashion Recipes for Preparing Beef
Often the best recipes are the older ones. Do you fondly remember meals served by your grandmothers and/or mother? I have wonderful memories of eating at both my grandmothers houses. My paternal grandmother cooked on a big old cast iron wood powered cook stove and I remember it fondly. I grew up next door to my maternal grandmother and would always find a reason to be walking past her kitchen windows at dinner time. I rode a school bus several miles over the Indiana hillside to school and back. I loved walking into the house and being greeted by delicious aromas coming from the kitchen. Try these old fashioned recipes for preparing some very tasty beef dishes and maybe they will bring you some fond memories, too. Our filet mignon was made with ground beef!
MOCK FILET MIGNON
This family recipe is from the early 50s.
8 to 10 slices bacon
2 lbs ground beef
1/4 cup chopped onion
1 cup American cheese (grated)
2 tbsp catsup
1 egg, beaten
1 tsp salt
1/2 tsp pepper
3 tsp Worcestershire sauce
Place bacon on a board with strips side by side. Combine the remaining ingredients together and mix well. Roll meat mixture into a 10-inch roll. Draw the bacon strips around the meat and hold in place with toothpicks. Slice into 1-inch rounds so that bacon surrounds each slice. Broil on each side until browned and done to your taste.
ONION-MUSHROOM CHUCK ROAST
This is a recipe from my childhood in Southern Indiana during the 1940s and 50s. This is still one of my favorite ways to prepare a chuck roast.
3 lb chuck roast
salt and pepper to taste
1 pkg dry onion soup mix
1/2 lb fresh mushrooms, sliced
Sprinkle the chuck roast with salt and pepper to suit your taste. Rub the dry onion soup mix onto the top of the roast and top with the sliced mushrooms. Wrap the roast in foil, seal, and put into a 350 degree oven. Bake for 2 hours. (I make this recipe in my slowcooker now!)
EASY BEEF SHORT RIBS
3 lb beef short ribs
3 tbsp lard
salt to suit taste
pepper to taste
1 onion, quartered
1/2 cup brown sugar
1 tsp dry mustard
1 tbsp flour
2 tbsp vinegar
2 tbsp lemon juice
1 bay leaf
2 cup water
Melt lard in large saucepan or Dutch oven. Brown meat and drain off excess drippings. Season ribs with salt and pepper. Mix remaining ingredients, except flour, together and pour over ribs; heat to boiling. Cover and simmer for two hours. Remove ribs and thicken sauce with the flour.
NOTE: Today I replace the lard with canola oil!
Enjoy!
Often the best recipes are the older ones. Do you fondly remember meals served by your grandmothers and/or mother? I have wonderful memories of eating at both my grandmothers houses. My paternal grandmother cooked on a big old cast iron wood powered cook stove and I remember it fondly. I grew up next door to my maternal grandmother and would always find a reason to be walking past her kitchen windows at dinner time. I rode a school bus several miles over the Indiana hillside to school and back. I loved walking into the house and being greeted by delicious aromas coming from the kitchen. Try these old fashioned recipes for preparing some very tasty beef dishes and maybe they will bring you some fond memories, too. Our filet mignon was made with ground beef!
MOCK FILET MIGNON
This family recipe is from the early 50s.
8 to 10 slices bacon
2 lbs ground beef
1/4 cup chopped onion
1 cup American cheese (grated)
2 tbsp catsup
1 egg, beaten
1 tsp salt
1/2 tsp pepper
3 tsp Worcestershire sauce
Place bacon on a board with strips side by side. Combine the remaining ingredients together and mix well. Roll meat mixture into a 10-inch roll. Draw the bacon strips around the meat and hold in place with toothpicks. Slice into 1-inch rounds so that bacon surrounds each slice. Broil on each side until browned and done to your taste.
ONION-MUSHROOM CHUCK ROAST
This is a recipe from my childhood in Southern Indiana during the 1940s and 50s. This is still one of my favorite ways to prepare a chuck roast.
3 lb chuck roast
salt and pepper to taste
1 pkg dry onion soup mix
1/2 lb fresh mushrooms, sliced
Sprinkle the chuck roast with salt and pepper to suit your taste. Rub the dry onion soup mix onto the top of the roast and top with the sliced mushrooms. Wrap the roast in foil, seal, and put into a 350 degree oven. Bake for 2 hours. (I make this recipe in my slowcooker now!)
EASY BEEF SHORT RIBS
3 lb beef short ribs
3 tbsp lard
salt to suit taste
pepper to taste
1 onion, quartered
1/2 cup brown sugar
1 tsp dry mustard
1 tbsp flour
2 tbsp vinegar
2 tbsp lemon juice
1 bay leaf
2 cup water
Melt lard in large saucepan or Dutch oven. Brown meat and drain off excess drippings. Season ribs with salt and pepper. Mix remaining ingredients, except flour, together and pour over ribs; heat to boiling. Cover and simmer for two hours. Remove ribs and thicken sauce with the flour.
NOTE: Today I replace the lard with canola oil!
Enjoy!
About the Author Grandma Linda
Grandma Linda is a collector of vintage recipes. She enjoys sharing these old-time recipes with others on her blog at http://grandmasvintagerecipes.blogspot.com/ Being diabetic, she also shares diabetic recipes and information at http://diabeticenjoyingfood.blogspot.com/
Article Source: http://www.articlesbase.com/main-course-articles/delicious-old-fashion-recipes-for-preparing-beef-4958952.html
Monday, December 2, 2013
Chicken Pasta & Meatball Stroanoff
Feed Your Family With These Quick, Easy and Economical Recipes Using Chicken and Ground Beef
Even though grocery prices continue to climb, you can still feed your family healthy tasty meals without breaking the bank. Here are two recipes for main dishes your family will love and you can get on the table quickly and easy. One uses chicken and one uses ground beef for variety. The Quick and Easy Chicken Pasta goes together quickly with a jar or can of sauce from the grocery store. Choose your favorite pasta type or perhaps one that is a favorite of the young ones in your family. With a green salad and crusty bread, you have a meal in minutes. Meatballs Stroganoff is another way to use budget-stretching ground beef to produce a tasty entree.
QUICK AND EASY CHICKEN PASTA
1 lb boneless skinless chicken, cubed
salt to taste
black pepper to taste
2 to 3 tablespoons flour for coating
2 tbsp canola oil
1 can or jar of Chunky Italian Ready Sauce
Your favorite hot cooked pasta for 4
Put the flour, salt, and pepper into a bag. Add chicken cubes and shake until all chicken is coated.
Heat the oil in a large skillet over medium-high heat. Brown the chicken well on all sides until no longer pink. Add the sauce to the skillet and simmer until heated through. Serve over your favorite pasta.
MEATBALLS STROGANOFF
1 1/2 lbs lean ground beef
1 egg
1 tbsp diced onion
3/4 cup dried bread crumbs
1/4 tsp pepper
1/2 tsp salt
2 tbsp canola oil
1/2 lb sliced fresh mushrooms
1 1/2 cups water
2 tbsp all-purpose flour
1/4 cup cooking sherry or wine
1/2 tsp paprika
1 cup sour cream
Hot buttered noodles, optional
parsley for garnish
In a large bowl mix the ground beef, egg, onion, bread crumbs, pepper and salt. Shape mixture into 1-inch meatballs. Heat the oil in a large skillet and brown the meatballs well on all sides; remove to a bowl when browned.
Discard fat from skillet except for 2 tablespoons. Add the mushrooms to the reserved drippings and cook until tender, about 5 minutes. Blend the water and flour until smooth. Return the meatballs to the skillet with the mushrooms. Stir in the flour/water mixture, sherry, paprika, and 1/2 tsp salt. Heat to boiling, reduce heat and simmer mixture for 10 minutes. Stir occasionally during the cooking time. Stir in the sour cream and heat thoroughly but do not boil.
Serve over the hot buttered noodles and garnish with a sprig of parsley, if desired.
Enjoy!
Even though grocery prices continue to climb, you can still feed your family healthy tasty meals without breaking the bank. Here are two recipes for main dishes your family will love and you can get on the table quickly and easy. One uses chicken and one uses ground beef for variety. The Quick and Easy Chicken Pasta goes together quickly with a jar or can of sauce from the grocery store. Choose your favorite pasta type or perhaps one that is a favorite of the young ones in your family. With a green salad and crusty bread, you have a meal in minutes. Meatballs Stroganoff is another way to use budget-stretching ground beef to produce a tasty entree.
QUICK AND EASY CHICKEN PASTA
1 lb boneless skinless chicken, cubed
salt to taste
black pepper to taste
2 to 3 tablespoons flour for coating
2 tbsp canola oil
1 can or jar of Chunky Italian Ready Sauce
Your favorite hot cooked pasta for 4
Put the flour, salt, and pepper into a bag. Add chicken cubes and shake until all chicken is coated.
Heat the oil in a large skillet over medium-high heat. Brown the chicken well on all sides until no longer pink. Add the sauce to the skillet and simmer until heated through. Serve over your favorite pasta.
MEATBALLS STROGANOFF
1 1/2 lbs lean ground beef
1 egg
1 tbsp diced onion
3/4 cup dried bread crumbs
1/4 tsp pepper
1/2 tsp salt
2 tbsp canola oil
1/2 lb sliced fresh mushrooms
1 1/2 cups water
2 tbsp all-purpose flour
1/4 cup cooking sherry or wine
1/2 tsp paprika
1 cup sour cream
Hot buttered noodles, optional
parsley for garnish
In a large bowl mix the ground beef, egg, onion, bread crumbs, pepper and salt. Shape mixture into 1-inch meatballs. Heat the oil in a large skillet and brown the meatballs well on all sides; remove to a bowl when browned.
Discard fat from skillet except for 2 tablespoons. Add the mushrooms to the reserved drippings and cook until tender, about 5 minutes. Blend the water and flour until smooth. Return the meatballs to the skillet with the mushrooms. Stir in the flour/water mixture, sherry, paprika, and 1/2 tsp salt. Heat to boiling, reduce heat and simmer mixture for 10 minutes. Stir occasionally during the cooking time. Stir in the sour cream and heat thoroughly but do not boil.
Serve over the hot buttered noodles and garnish with a sprig of parsley, if desired.
Enjoy!
About the Author Linda Wilson
For more of Linda's quick and easy recipes visit her at http://grandmasquickfixrecipes.blogspot.com/ She offers slowcooker recipes at http://grandmasslowcooker.blogspot.com
Article Source: http://www.articlesbase.com/main-course-articles/feed-your-family-with-these-quick-easy-and-economical-recipes-using-chicken-and-ground-beef-4989956.html
Monday, November 25, 2013
Palm Beach Shrimp Tempura Sushi Roll with Avocado on Top
How to Make a Palm Beach Shrimp Tempura Sushi Roll with Avocado on Top
This is easily one of the best recipes for sushi available today. Place the sushi mat inside of the gallon sized plastic freezer bag, this ensures that the sushi rice does not become embedded into the mat, and is easy to clean up when you are going to make sushi from home. Lay the Nori seaweed square on top of the plastic covered sushi roll mat. Wet your hands and shake dry. Add a handful of prepared sushi rice in the middle of the Nori and gently spread out to the edges.
Press down gently, and flip the sushi rice covered Nori so that he rice side is touching the plastic covered sushi roll mat. Next, add the slice of cream cheese, I like to slice it straight from the block into one long rectangle and lay it the entire length of the Nori. This adds a creamy delicious flavor that goes well with any American sushi roll, particularly one with shrimp tempura. The easiest and tastiest way to use the shrimp tempura in this recipe is to stick them in a hot toaster oven for about ten minutes until they are golden and crispy. Prepared shrimp tempura can be purchased from your local marketplace in the frozen food section.
Make sure that the shrimp tempura has had adequate time to cool prior to placing them next to the cream cheese so that the cream cheese does not melt. Next add the fresh julienned cucumber. Now it is time to roll! Roll the sushi mat over the roll, away from you, creating a nice seal from the sushi rice on sushi rice effect. Roll it again to ensure that it is fully sealed. Cut open and scoop out the contents of the avocado in as large of a piece as you can manage. Cut the avocado into thin slices, and place on top of the sushi roll. I like to use avocados that are slightly riper than normal so that they form to the top of the sushi roll better. Place a piece of cellophane wrap over the top and gently press down across the entirety of the roll. Grab your serrated knife, making sure that it is really wet, and slice through the center of the sushi roll, while leaving the cellophane in place. Cut those pieces is half again, and then each piece in half again until you have eight equal sized pieces of sushi roll. Make sure to wipe your knife off in between cuts so that the cream cheese does not build up and cause the Nori to tear. Drizzle eel sauce on top to add a delicious sweetness.
This is an amazing flavor combination as we have the cream cheese and creamy avocado, the crunchy fresh cucumbers, and the warm salty shrimp tempura. This easy sushi recipe should now be plated on a dark square, preferably black or red plate for a fancy guest presentation, or hide them and keep them all for you! After tasting this amazing American sushi recipe, you may decide that not sharing is your better option. Enjoy!
About the Author Mark Baker
What if you could make your own sushi?
I know how hard it can be to try something new, but if you want to really impress family and friends you'll need to learn my simple method that works amazingly well.
This method is simple to pick up and will take some practice, you can read or watch a video on how to do it here: Sushi Online.
Don't give up hope, it's NOT impossible. Learn more ways to Make Shrimp Tempura Roll by clicking the link.
Article Source: http://www.articlesbase.com/main-course-articles/how-to-make-a-palm-beach-shrimp-tempura-sushi-roll-with-avocado-on-top-4853841.html
Monday, November 18, 2013
Poached Salmon with Crean and Strawberry Sauce
Recipe for poached salmon and cream and strawberry sauce
ingredients; 1 table spoon vegetable oil
2tables spoon chopped onion
3 ounces dry white wine
2 cups 15% cooking cream
2 table spoon corn starch mixed with 4 tables spoon of water
salt and pepper to taste
4 pieces of salmon fillet about 6-7 ounces each
1 lemon
In a 3 inches pan fill half with water salt and 2-3 wedges of lemon
put the fish fillet in simmer for about 8-9 minutes until done
In another casserole simmer the oil and onions pour the white wine reduce by half add the cream salt and pepper bring to boil ad the corn starch cook for 1 minute now for the fancy part To the sauce add 3 ounces of strawberry coulis or until you get a nice color The sauce as to be kind of sweet Now take your fillet out of the water arrange on a platter cover with part of the sauce the leftover on the side Garnish with fresh strawberries and enjoy
ingredients; 1 table spoon vegetable oil
2tables spoon chopped onion
3 ounces dry white wine
2 cups 15% cooking cream
2 table spoon corn starch mixed with 4 tables spoon of water
salt and pepper to taste
4 pieces of salmon fillet about 6-7 ounces each
1 lemon
In a 3 inches pan fill half with water salt and 2-3 wedges of lemon
put the fish fillet in simmer for about 8-9 minutes until done
In another casserole simmer the oil and onions pour the white wine reduce by half add the cream salt and pepper bring to boil ad the corn starch cook for 1 minute now for the fancy part To the sauce add 3 ounces of strawberry coulis or until you get a nice color The sauce as to be kind of sweet Now take your fillet out of the water arrange on a platter cover with part of the sauce the leftover on the side Garnish with fresh strawberries and enjoy
About the Author camille
posted by chef camille having guest for diner Small reception at home
Article Source: http://www.articlesbase.com/main-course-articles/recipe-for-poached-salmon-and-cream-and-strawberry-sauce-4895587.html
Monday, November 11, 2013
Chicken and Veggie Kebabs, Creamy Parmesan Chicken
How to Make Quick and Easy Chicken Entrees: Chicken and Veggie Kebabs, Creamy Parmesan Chicken
All cooks have days when they need quick and easy recipes. This article offers chicken recipes to make the busy cooks days go smoothly. Mediterranean Chicken and Vegetable Kebabs are easy and can be grilled indoors or outside. During the 20 minutes of marinading, you can get the grill hot and prepare any side dish. The Parmesan Chicken Supreme is a quick chicken breast dish with a creamy sauce. An easy side dish and a salad makes a quick and easy complete meal your family will enjoy.
MEDITERRANEAN CHICKEN AND VEGETABLE KEBABS
1/4 cup lemon juice
2 tsps dried oregano
2 tbsp olive oil
1 1/2 lb skinless, boneless chicken breast, cut into 24 strips
18 slices zucchini, (1/2-inch thick)
1 fennel bulb, cut into 12 wedges
12 garlic cloves, peeled
1/2 tsp salt
1/4 tsp pepper
Nonstick cooking oil spray
In a plastic ziptop bag combine the lemon juice, oregano, olive oil, chicken, and zucchini. Be sure bag is sealed, shake well to coat, and refrigerate for 20 minutes to marinade. Remove from the refrigerator and remove the mixture from the bag. Discard the marinade.
Prepare the indoor or outdoor grill.
Cook the garlic cloves in some boiling water for 3 minutes. Drain and allow to cool.
To prepare kebabs: Thread 4 chicken strips, 3 zucchini slices, 2 fennel wedges, and 2 garlic cloves alternately onto each of 6 (12-inch) skewers. Sprinkle with salt and pepper. Place kebabs on grill rack coated with cooking spray. Cook 8 minutes, turning once, or until chicken is done.
Yield: 6 kababs
PARMESAN CHICKEN SUPREME
6 round butter crackers, such as Ritz, crushed very fine
2 tbsp. grated Parmesan cheese
1 lb (4) skinless boneless chicken breast halves
2 tsp canola oil
4/4 cup chicken broth
1/3 cup low-fat tub cream cheese with onion & chives
Mix the cracker crumbs and the Parmesan cheese in a pie plate. Rinse chicken in cold water and shake off excess water. Roll chicken in the crumb/cheese mixture until evenly coated. Throw out any left over crumbs!
In a large nonstick skillet heat the oil over medium heat. Add chicken and cook 6 to 8 minutes per side or until cooked thoroughly. Remove to a serving platter and keep warm.
Add the chicken broth and cream cheese to the skillet. Bring the mixture to a boil while stirring constantly. Cook, stirring, until thickened-2 to 3 minutes. Spoon the sauce over the chicken to serve.
Enjoy!
All cooks have days when they need quick and easy recipes. This article offers chicken recipes to make the busy cooks days go smoothly. Mediterranean Chicken and Vegetable Kebabs are easy and can be grilled indoors or outside. During the 20 minutes of marinading, you can get the grill hot and prepare any side dish. The Parmesan Chicken Supreme is a quick chicken breast dish with a creamy sauce. An easy side dish and a salad makes a quick and easy complete meal your family will enjoy.
MEDITERRANEAN CHICKEN AND VEGETABLE KEBABS
1/4 cup lemon juice
2 tsps dried oregano
2 tbsp olive oil
1 1/2 lb skinless, boneless chicken breast, cut into 24 strips
18 slices zucchini, (1/2-inch thick)
1 fennel bulb, cut into 12 wedges
12 garlic cloves, peeled
1/2 tsp salt
1/4 tsp pepper
Nonstick cooking oil spray
In a plastic ziptop bag combine the lemon juice, oregano, olive oil, chicken, and zucchini. Be sure bag is sealed, shake well to coat, and refrigerate for 20 minutes to marinade. Remove from the refrigerator and remove the mixture from the bag. Discard the marinade.
Prepare the indoor or outdoor grill.
Cook the garlic cloves in some boiling water for 3 minutes. Drain and allow to cool.
To prepare kebabs: Thread 4 chicken strips, 3 zucchini slices, 2 fennel wedges, and 2 garlic cloves alternately onto each of 6 (12-inch) skewers. Sprinkle with salt and pepper. Place kebabs on grill rack coated with cooking spray. Cook 8 minutes, turning once, or until chicken is done.
Yield: 6 kababs
PARMESAN CHICKEN SUPREME
6 round butter crackers, such as Ritz, crushed very fine
2 tbsp. grated Parmesan cheese
1 lb (4) skinless boneless chicken breast halves
2 tsp canola oil
4/4 cup chicken broth
1/3 cup low-fat tub cream cheese with onion & chives
Mix the cracker crumbs and the Parmesan cheese in a pie plate. Rinse chicken in cold water and shake off excess water. Roll chicken in the crumb/cheese mixture until evenly coated. Throw out any left over crumbs!
In a large nonstick skillet heat the oil over medium heat. Add chicken and cook 6 to 8 minutes per side or until cooked thoroughly. Remove to a serving platter and keep warm.
Add the chicken broth and cream cheese to the skillet. Bring the mixture to a boil while stirring constantly. Cook, stirring, until thickened-2 to 3 minutes. Spoon the sauce over the chicken to serve.
Enjoy!
About the Author Linda Wilson
For more of Linda's quick and easy recipes visit her blog at http://grandmasquickfixrecipes.blogspot.com/ For her diabetic recipes and health information visit http://diabeticenjoyingfood.blogspot.com/
Article Source: http://www.articlesbase.com/main-course-articles/how-to-make-quick-and-easy-chicken-entrees-chicken-and-veggie-kebabs-creamy-parmesan-chicken-4827615.html
Monday, November 4, 2013
Salmon Potato Chip Casserole, Tuna Spread, Smoked Salmon
How to Cook Seafood The Old-Fashion Way; Salmon Potato Chip Casserole, Tuna Spread, Smoked Salmon
If you enjoy meals the ways grandma made them, here are some of the recipes from her day. I have a large collection of vintage recipe which I enjoy sharing with you. From the comments I receive, I know many of you enjoy the old-fashion recipes as much as I do. Try the Salmon-Potato Chip Casserole which uses canned salmon, an economical way to enjoy salmon. The Tuna Spread recipe is also an economical recipe using canned tuna. Both of these recipes are perfect for families trying to spread their food dollars. For those who prefer the Salmon Filet here is an old Michigan recipe for Smoked Salmon.
SALMON-POTATO CHIP CASSEROLE
This is an old recipe cut from a brand of potato chips that were popular in Indiana when I was a kid. The brand was CHESTY and we loved our CHESTY chips. Couldn't believe it when I ran across this 50 something year old recipe!
1 pkg CHESTY potato chips (I would say a regular family-size bag of today's chips.)
1 can (7-oz) salmon
1 can cream of mushroom soup
1 cup milk
2 hard-boiled eggs, sliced
Break up the potato chips; flake salmon. Alternate layers in a well greased baking dish, starting and ending with potato chips. Combine the soup and milk and pour over the layers. Bake at 350 degrees for 30 minutes, or until the top is browned. Garnish with the hard-boiled eggs.
TUNA SPREAD
This recipe is from an old PTA cookbook.
1 pkg (3-oz) cream cheese
3 tbsp mayonnaise
1 tbsp minced onion
1 small clove garlic, minced
1/2 tsp celery seed
1 tsp horseradish
1/2 tsp Worcestershire sauce
1/2 tsp seasoned salt
1 can (6 1/2 to 7-oz) tuna fish
Combine all ingredients together, except the tuna fish; blend well. Drain the tuna fish well. Crumble the tuna and add to mayonnaise mixture. Blend well. Makes 1 1/4 cups.
EASY OLD TIME SMOKED SALMON
This old recipe is from Michigan, our neighbor to the north when I was a kid growing up in Indiana.
1 (2-lb) salmon fillet
2 tbsp brown sugar
2 tsp salt
1/2 tsp fresh ground black pepper
1 1/2 tbsp Liquid Smoke
Spray an 11" x 7" x 2" baking dish with nonstick cooking spray. Place the salmon fillet in the pan, skin side down. Season the salmon with the salt and pepper. Sprinkle the salmon with the brown sugar. Drizzle the liquid smoke over all. Cover with plastic wrap and refrigerate for 4 to 8 hours.
Drain salmon and discard the liquid. Bake at 350 degrees for 35 to 45 minutes or until the salmon flakes easily with a fork. Cool to room temperature. Cover and refrigerate overnight or at least 8 hours.
Enjoy!
If you enjoy meals the ways grandma made them, here are some of the recipes from her day. I have a large collection of vintage recipe which I enjoy sharing with you. From the comments I receive, I know many of you enjoy the old-fashion recipes as much as I do. Try the Salmon-Potato Chip Casserole which uses canned salmon, an economical way to enjoy salmon. The Tuna Spread recipe is also an economical recipe using canned tuna. Both of these recipes are perfect for families trying to spread their food dollars. For those who prefer the Salmon Filet here is an old Michigan recipe for Smoked Salmon.
SALMON-POTATO CHIP CASSEROLE
This is an old recipe cut from a brand of potato chips that were popular in Indiana when I was a kid. The brand was CHESTY and we loved our CHESTY chips. Couldn't believe it when I ran across this 50 something year old recipe!
1 pkg CHESTY potato chips (I would say a regular family-size bag of today's chips.)
1 can (7-oz) salmon
1 can cream of mushroom soup
1 cup milk
2 hard-boiled eggs, sliced
Break up the potato chips; flake salmon. Alternate layers in a well greased baking dish, starting and ending with potato chips. Combine the soup and milk and pour over the layers. Bake at 350 degrees for 30 minutes, or until the top is browned. Garnish with the hard-boiled eggs.
TUNA SPREAD
This recipe is from an old PTA cookbook.
1 pkg (3-oz) cream cheese
3 tbsp mayonnaise
1 tbsp minced onion
1 small clove garlic, minced
1/2 tsp celery seed
1 tsp horseradish
1/2 tsp Worcestershire sauce
1/2 tsp seasoned salt
1 can (6 1/2 to 7-oz) tuna fish
Combine all ingredients together, except the tuna fish; blend well. Drain the tuna fish well. Crumble the tuna and add to mayonnaise mixture. Blend well. Makes 1 1/4 cups.
EASY OLD TIME SMOKED SALMON
This old recipe is from Michigan, our neighbor to the north when I was a kid growing up in Indiana.
1 (2-lb) salmon fillet
2 tbsp brown sugar
2 tsp salt
1/2 tsp fresh ground black pepper
1 1/2 tbsp Liquid Smoke
Spray an 11" x 7" x 2" baking dish with nonstick cooking spray. Place the salmon fillet in the pan, skin side down. Season the salmon with the salt and pepper. Sprinkle the salmon with the brown sugar. Drizzle the liquid smoke over all. Cover with plastic wrap and refrigerate for 4 to 8 hours.
Drain salmon and discard the liquid. Bake at 350 degrees for 35 to 45 minutes or until the salmon flakes easily with a fork. Cool to room temperature. Cover and refrigerate overnight or at least 8 hours.
Enjoy!
About the Author Grandma Linda
Grandma Linda is a collector of vintage recipes. She enjoys sharing these old-time recipes with others on her blog at http://grandmasvintagerecipes.blogspot.com/ She also shares diabetic recipes and health information on her blog at http://diabeticenjoyingfood.blogspot.com/
Article Source: http://www.articlesbase.com/main-course-articles/how-to-cook-seafood-the-old-fashion-way-salmon-potato-chip-casserole-tuna-spread-smoked-salmon-4830121.html
Monday, October 28, 2013
Two Chicken Roll Recipes: Italian & Apricot
Recipes for Your Choice of Chicken Rolls: Italian or Apricot
Whether for a dinner party or a family meal, chicken rolls make an impressive entree. This article gives you recipes for two different options to suit your taste and needs. Apricot Chicken Rolls offer a fruit-style filling while the Italian Chicken Rolls have a cheese and proscuitto filling. Either one is sure to impress your family and/or friends.
APRICOT CHICKEN ROLLS
1 1/3 cups dried apricots
1/2 cup dried cranberries
3 tbsp honey
1 1/2 tsp ground ginger
2/3 cup fine dry bread crumbs
2 tbsp chopped fresh parsley
1 tbsp flour
1 tbsp finely shredded Parmesan cheese
1 tsp paprika
1/2 tsp sugar
1/2 tsp salt
1/2 tsp dried oregano
1/4 tsp garlic powder
1/4 tsp onion powder
1/4 tsp black pepper
2 tbsp butter
2 eggs
6 medium sized boneless, skinless chicken breast halves
Preheat oven to 350 degrees.
Coat a 3-quart rectangular baking dish with nonstick cooking spray and set aside.
In a bowl combine the apricots, cranberries, honey, and ginger; set aside.
Stir together bread crumbs, parsley, flour, cheese, paprika, sugar, salt, oregano, garlic powder, onion powder, and pepper. Cut in the butter until the mixture resembles fine crumbs. Transfer to a shallow dish. Place eggs in a pie plate and beat lightly with a fork.
ITALIAN CHICKEN ROLLS
This recipe takes a little longer than some but you can still be eating less than an hour after you start preparation. It is also a good recipe to make ahead, wrap in plastic wrap, refrigerate and serve the next day cold, sliced with your favorite creamy salad dressing.
4 boneless, skinless chicken breast halves
4 thin slices Provolone cheese
2 thin slices prosciutto or very lean ham
1 tsp paprika
6 tbsp panko crumbs*
2 tbsp grated Parmesan cheese
1/4 tsp garlic powder
1/2 tsp oregano
1/2 tsp basil
3 tbsp melted butter
Preheat oven to 350 degrees.
Pound each chicken breast half to a thickness of approximately 1/4-inch. Cut Prosciutto slices in half.
Layer a slice of cheese, then a half slice of prosciutto on each pounded out chicken piece. Roll up and secure with wooden toothpicks (or cooking string).
Mix the paprika, panko, Parmesan cheese, garlic powder, oregano, and basil together in a shallow dish. Dip chicken rolls in the butter, using tongs. Roll butter dipped chicken in the panko crumb mixture to coat evenly.
Place the dipped and breaded chicken rolls, seam sides down, in a baking dish that has been lightly sprayed with nonstick cooking spray. Bake at 350 degrees for 25-30 minutes or until the chicken is cooked thoroughly and is golden brown.
Place each piece of chicken between two pieces of plastic wrap and hit with a mallet or the end of a saucer until pounded to no more than 1/4-inch thick. Remove the plastic wrap and discard. Place half the apricot mixture into the center of each chickn piece. Fold in the bottom and sides; roll up and secure with wooden toothpicks. Dip the chicken rolls into the egg mixture, wetting all over, then dip in the crumb mixture, covering all. Place chicken in the prepared baking dish and bake at 350 degrees for 30 to 40 minutes until done.
Yield: 6 servings
Enjoy!
About the Author Linda Wilson
More more of Linda's recipes visit her recipe blog at http://grandmasvintagerecipes.blogspot.com/ She also shares recipes and diabetic information on her blog at http://diabeticenjoyingfood.blogspot.com
Article Source: http://www.articlesbase.com/main-course-articles/recipes-for-your-choice-of-chicken-rolls-italian-or-apricot-4791421.html
Whether for a dinner party or a family meal, chicken rolls make an impressive entree. This article gives you recipes for two different options to suit your taste and needs. Apricot Chicken Rolls offer a fruit-style filling while the Italian Chicken Rolls have a cheese and proscuitto filling. Either one is sure to impress your family and/or friends.
APRICOT CHICKEN ROLLS
1 1/3 cups dried apricots
1/2 cup dried cranberries
3 tbsp honey
1 1/2 tsp ground ginger
2/3 cup fine dry bread crumbs
2 tbsp chopped fresh parsley
1 tbsp flour
1 tbsp finely shredded Parmesan cheese
1 tsp paprika
1/2 tsp sugar
1/2 tsp salt
1/2 tsp dried oregano
1/4 tsp garlic powder
1/4 tsp onion powder
1/4 tsp black pepper
2 tbsp butter
2 eggs
6 medium sized boneless, skinless chicken breast halves
Preheat oven to 350 degrees.
Coat a 3-quart rectangular baking dish with nonstick cooking spray and set aside.
In a bowl combine the apricots, cranberries, honey, and ginger; set aside.
Stir together bread crumbs, parsley, flour, cheese, paprika, sugar, salt, oregano, garlic powder, onion powder, and pepper. Cut in the butter until the mixture resembles fine crumbs. Transfer to a shallow dish. Place eggs in a pie plate and beat lightly with a fork.
ITALIAN CHICKEN ROLLS
This recipe takes a little longer than some but you can still be eating less than an hour after you start preparation. It is also a good recipe to make ahead, wrap in plastic wrap, refrigerate and serve the next day cold, sliced with your favorite creamy salad dressing.
4 boneless, skinless chicken breast halves
4 thin slices Provolone cheese
2 thin slices prosciutto or very lean ham
1 tsp paprika
6 tbsp panko crumbs*
2 tbsp grated Parmesan cheese
1/4 tsp garlic powder
1/2 tsp oregano
1/2 tsp basil
3 tbsp melted butter
Preheat oven to 350 degrees.
Pound each chicken breast half to a thickness of approximately 1/4-inch. Cut Prosciutto slices in half.
Layer a slice of cheese, then a half slice of prosciutto on each pounded out chicken piece. Roll up and secure with wooden toothpicks (or cooking string).
Mix the paprika, panko, Parmesan cheese, garlic powder, oregano, and basil together in a shallow dish. Dip chicken rolls in the butter, using tongs. Roll butter dipped chicken in the panko crumb mixture to coat evenly.
Place the dipped and breaded chicken rolls, seam sides down, in a baking dish that has been lightly sprayed with nonstick cooking spray. Bake at 350 degrees for 25-30 minutes or until the chicken is cooked thoroughly and is golden brown.
Place each piece of chicken between two pieces of plastic wrap and hit with a mallet or the end of a saucer until pounded to no more than 1/4-inch thick. Remove the plastic wrap and discard. Place half the apricot mixture into the center of each chickn piece. Fold in the bottom and sides; roll up and secure with wooden toothpicks. Dip the chicken rolls into the egg mixture, wetting all over, then dip in the crumb mixture, covering all. Place chicken in the prepared baking dish and bake at 350 degrees for 30 to 40 minutes until done.
Yield: 6 servings
Enjoy!
About the Author Linda Wilson
More more of Linda's recipes visit her recipe blog at http://grandmasvintagerecipes.blogspot.com/ She also shares recipes and diabetic information on her blog at http://diabeticenjoyingfood.blogspot.com
Article Source: http://www.articlesbase.com/main-course-articles/recipes-for-your-choice-of-chicken-rolls-italian-or-apricot-4791421.html
Southwest Chicket Skillet & Meat and Vegetable Rice
How to Feed Your Family For Less: Skillet Meals
In these days of economic distress and rising grocery prices, many cooks are looking for ways to feed their families for less. One quick, simple, and easy way to accomplish this is with skillet meals which combine several food groups in one pan and they usually feature inexpensive ingredients. These recipes are quick, easy, inexpensive, and will please all generations of your family. The Southwest Chicken Skillet, for example, features chicken from the meat group, rice from the grains group, tomatoes from the vegetable group, cheese from the dairy group, and a tablespoon of healthy canola or olive oil. This is a meal you can feel good about serving your family! The Meat and Vegetable Fried Rice is another good family meal that meats the above criteria. This recipe calls for chicken or pork and would even be a great way to use "leftovers" of either meat. Leftover pork can be cut into strips and leftover chicken could be shredded for this recipe. One of the things about times when groceries are expensive, learn to incorporate leftovers into your meals. It is surprising how much money you can save at the grocery store.
SOUTHWEST CHICKEN SKILLET
1 tbsp canola or olive oil
4 boneless, skinless chicken breasts, cut into chunks
1 cup uncooked long-grain rice
2 cans (10-oz each) diced tomatoes and green chilies
1/2 cup water
2 or 3 green onions, thinly sliced (reserve some for garnish)
1 cup shredded Mexican Blend cheese
Sour cream, if desired
In a large nonstick skillet, over medium heat, heat oil. Add chicken and cook around 5 minutes, or until no longer pink, stirring frequently. Stir in the rice, tomatoes, water, and onions. Bring the mixture to a boil. Cover, reduce heat to low and cook for 20 minutes or until rice is tender. Stir mixture, top with the cheese and reserved green onion. Cover and cook another 5 minutes or until the cheese melts. Top with sour cream before serving, if desired.
MEAT AND VEGETABLE FRIED RICE
2 tsp canola oil
1 bag (1-lb) frozen broccoli stir-fry blend
2 cups cooked chicken or pork cut into strips
2 tsp minced garlic
2 cups brown minute rice, cooked according to the package directions
2 large eggs, lightly beaten
3 tbsp soy sauce
2 tbsp cider vinegar
3 green onions, sliced
Heat the canola oil in a large nonstick skillet or wok over high heat. Add the frozen stir-fry vegetable mix and stir-fry for a couple of minutes. Add the chicken or pork and the garlic; cook another couple of minutes. Stir in the rice and heat through.
In the center of the rice mixture, make a well. Add the eggs to the well and cook for 1 minute. Remove from the heat and add the soy sauce and vinegar. Sprinkle the green onions overall.
Enjoy!
In these days of economic distress and rising grocery prices, many cooks are looking for ways to feed their families for less. One quick, simple, and easy way to accomplish this is with skillet meals which combine several food groups in one pan and they usually feature inexpensive ingredients. These recipes are quick, easy, inexpensive, and will please all generations of your family. The Southwest Chicken Skillet, for example, features chicken from the meat group, rice from the grains group, tomatoes from the vegetable group, cheese from the dairy group, and a tablespoon of healthy canola or olive oil. This is a meal you can feel good about serving your family! The Meat and Vegetable Fried Rice is another good family meal that meats the above criteria. This recipe calls for chicken or pork and would even be a great way to use "leftovers" of either meat. Leftover pork can be cut into strips and leftover chicken could be shredded for this recipe. One of the things about times when groceries are expensive, learn to incorporate leftovers into your meals. It is surprising how much money you can save at the grocery store.
SOUTHWEST CHICKEN SKILLET
1 tbsp canola or olive oil
4 boneless, skinless chicken breasts, cut into chunks
1 cup uncooked long-grain rice
2 cans (10-oz each) diced tomatoes and green chilies
1/2 cup water
2 or 3 green onions, thinly sliced (reserve some for garnish)
1 cup shredded Mexican Blend cheese
Sour cream, if desired
In a large nonstick skillet, over medium heat, heat oil. Add chicken and cook around 5 minutes, or until no longer pink, stirring frequently. Stir in the rice, tomatoes, water, and onions. Bring the mixture to a boil. Cover, reduce heat to low and cook for 20 minutes or until rice is tender. Stir mixture, top with the cheese and reserved green onion. Cover and cook another 5 minutes or until the cheese melts. Top with sour cream before serving, if desired.
MEAT AND VEGETABLE FRIED RICE
2 tsp canola oil
1 bag (1-lb) frozen broccoli stir-fry blend
2 cups cooked chicken or pork cut into strips
2 tsp minced garlic
2 cups brown minute rice, cooked according to the package directions
2 large eggs, lightly beaten
3 tbsp soy sauce
2 tbsp cider vinegar
3 green onions, sliced
Heat the canola oil in a large nonstick skillet or wok over high heat. Add the frozen stir-fry vegetable mix and stir-fry for a couple of minutes. Add the chicken or pork and the garlic; cook another couple of minutes. Stir in the rice and heat through.
In the center of the rice mixture, make a well. Add the eggs to the well and cook for 1 minute. Remove from the heat and add the soy sauce and vinegar. Sprinkle the green onions overall.
Enjoy!
About the Author Linda Wilson
As the mother of three and grandmother of seven, I have learned to make the most of my grocery dollars and how to prepare quick and easy meals. I love sharing my recipes with you at my blog http://grandmasquickfixrecipes.blogspot.com/ and at http://diabeticenjoyingfood.blogspot.com/
Article Source: http://www.articlesbase.com/main-course-articles/how-to-feed-your-family-for-less-skillet-meals-4692850.html
Monday, October 21, 2013
BBQ Jelly Meatballs, Baked Beef and Potato Loaf, & Q & E Strip Steaks
Quick and Easy Beef Recipes: BBQ Jelly Meatballs, Baked Beef and Potato Loaf, Q & E Strip Steaks
Are you always in a rush but still want to feed your family decent meals at home? These recipes all fall into the quick and easy category. They require very little prep and are ready in minutes. For all the meat and potato eaters out there, here is a simple way to combine the two. This recipe even calls for canned sliced potatoes to save you time in the kitchen. Try this Baked Beef and Potato Loaf and see how easy it is. If you prefer meatballs, here is a recipe for Barbecue-Jelly Meatballs that is quick and easy. Maybe you are a steak person. You aren't left out, the last recipe is for Quick and Easy Strip Steaks.
BAKED BEEF AND POTATO LOAF
2 cans sliced potatoes, drained
1 tbsp dried onion flakes, divided
1/4 tsp black pepper
1/2 lb lean ground beef
1/4 cup quick cook oats
1/4 cup milk
2 tbsp catsup
1/4 tsp salt
1/4 tsp garlic powder
1/4 cup grated cheddar cheese, optional
Preheat oven to 350 degrees. Spray a glass loaf pan with nonstick cooking spray.
Layer the drained potatoes, sprinkled with 1 teaspoon of the dried onion flakes and the black pepper, in the bottom of the prepared loaf pan.
In a small mixing bowl, mix together the ground beef, oats, milk, catsup, salt, garlic powder, and the remaining dried onion flakes. Spread this mixture over the potatoes. Place in the preheated 350 degree oven and bake for 30-35 minutes or until the beef mixture is done. Sprinkle with the grated cheddar cheese, if desired.
BARBECUE-JELLY MEATBALLS
2 lb lean ground beef
1 tsp salt
1/2 tsp pepper
1/2 tsp garlic powder
1 small onion, chopped
1 bottle your favorite barbecue sauce
1 small jar grape jelly
In a large mixing bowl, using your hands, mix the ground beef, salt, pepper, garlic powder, and onion until well mixed. Form the mixture into small meatballs and brown in a large skillet.
In a large saucepan, combine the barbecue sauce and jelly. Cook over medium-high heat, stirring, until the jelly is dissolved. Add the meatballs to the mixture, lower the heat and simmer 10 to 15 minutes.
Q & E STRIP STEAKS
You can enjoy a quick "fancy" dinner with these steaks, a salad, and a crusty bread.
4 strip steaks (approx. 12-oz each)
2 tbsp butter
1 tsp salt
1 1/4 tsp fresh ground black pepper, divided
1 large yellow onion, sliced
1/8 tsp garlic powder
1/4 tsp dried marjoram
2 tbsp cooking sherry*
Melt the butter in a large heavy skillet over high heat. Add the steaks and cook, turning only one time, to the desired doneness level. This will take about 10 minutes for medium-rare; adjust time accordingly.
Once steaks are done, sprinkle the salt and a teaspoon of the pepper over them. Remove from the skillet to the serving platter. Set platter on the stovetop and cover with foil to keep warm.
Add the onion slices, remaining pepper, garlic, and marjoram to the skillet; cook over medium heat for about 5 minutes until the onion is tender. Remove the skillet from the heat and add the sherry; mix well. Spoon the onion sauce over the steaks and serve immediately.
* White grape juice may be substituted for the cooking sherry, if desired.
Enjoy!
Are you always in a rush but still want to feed your family decent meals at home? These recipes all fall into the quick and easy category. They require very little prep and are ready in minutes. For all the meat and potato eaters out there, here is a simple way to combine the two. This recipe even calls for canned sliced potatoes to save you time in the kitchen. Try this Baked Beef and Potato Loaf and see how easy it is. If you prefer meatballs, here is a recipe for Barbecue-Jelly Meatballs that is quick and easy. Maybe you are a steak person. You aren't left out, the last recipe is for Quick and Easy Strip Steaks.
BAKED BEEF AND POTATO LOAF
2 cans sliced potatoes, drained
1 tbsp dried onion flakes, divided
1/4 tsp black pepper
1/2 lb lean ground beef
1/4 cup quick cook oats
1/4 cup milk
2 tbsp catsup
1/4 tsp salt
1/4 tsp garlic powder
1/4 cup grated cheddar cheese, optional
Preheat oven to 350 degrees. Spray a glass loaf pan with nonstick cooking spray.
Layer the drained potatoes, sprinkled with 1 teaspoon of the dried onion flakes and the black pepper, in the bottom of the prepared loaf pan.
In a small mixing bowl, mix together the ground beef, oats, milk, catsup, salt, garlic powder, and the remaining dried onion flakes. Spread this mixture over the potatoes. Place in the preheated 350 degree oven and bake for 30-35 minutes or until the beef mixture is done. Sprinkle with the grated cheddar cheese, if desired.
BARBECUE-JELLY MEATBALLS
2 lb lean ground beef
1 tsp salt
1/2 tsp pepper
1/2 tsp garlic powder
1 small onion, chopped
1 bottle your favorite barbecue sauce
1 small jar grape jelly
In a large mixing bowl, using your hands, mix the ground beef, salt, pepper, garlic powder, and onion until well mixed. Form the mixture into small meatballs and brown in a large skillet.
In a large saucepan, combine the barbecue sauce and jelly. Cook over medium-high heat, stirring, until the jelly is dissolved. Add the meatballs to the mixture, lower the heat and simmer 10 to 15 minutes.
Q & E STRIP STEAKS
You can enjoy a quick "fancy" dinner with these steaks, a salad, and a crusty bread.
4 strip steaks (approx. 12-oz each)
2 tbsp butter
1 tsp salt
1 1/4 tsp fresh ground black pepper, divided
1 large yellow onion, sliced
1/8 tsp garlic powder
1/4 tsp dried marjoram
2 tbsp cooking sherry*
Melt the butter in a large heavy skillet over high heat. Add the steaks and cook, turning only one time, to the desired doneness level. This will take about 10 minutes for medium-rare; adjust time accordingly.
Once steaks are done, sprinkle the salt and a teaspoon of the pepper over them. Remove from the skillet to the serving platter. Set platter on the stovetop and cover with foil to keep warm.
Add the onion slices, remaining pepper, garlic, and marjoram to the skillet; cook over medium heat for about 5 minutes until the onion is tender. Remove the skillet from the heat and add the sherry; mix well. Spoon the onion sauce over the steaks and serve immediately.
* White grape juice may be substituted for the cooking sherry, if desired.
Enjoy!
About the Author Linda Wilson
You can find more of my recipes at http://grandmasquickfixrecipes.blogspot.com/ or http://grandmasvintagerecipes.blogspot.com/
Article Source: http://www.articlesbase.com/main-course-articles/quick-and-easy-beef-recipes-bbq-jelly-meatballs-baked-beef-and-potato-loaf-q-e-strip-steaks-4798936.html
Monday, October 14, 2013
Chicken and Veggie Kebabs & Creamy Parmesan Chicken
How to Make Quick and Easy Chicken Entrees: Chicken and Veggie Kebabs, Creamy Parmesan Chicken
All cooks have days when they need quick and easy recipes. This article offers chicken recipes to make the busy cooks days go smoothly. Mediterranean Chicken and Vegetable Kebabs are easy and can be grilled indoors or outside. During the 20 minutes of marinading, you can get the grill hot and prepare any side dish. The Parmesan Chicken Supreme is a quick chicken breast dish with a creamy sauce. An easy side dish and a salad makes a quick and easy complete meal your family will enjoy.
MEDITERRANEAN CHICKEN AND VEGETABLE KEBABS
1/4 cup lemon juice
2 tsps dried oregano
2 tbsp olive oil
1 1/2 lb skinless, boneless chicken breast, cut into 24 strips
18 slices zucchini, (1/2-inch thick)
1 fennel bulb, cut into 12 wedges
12 garlic cloves, peeled
1/2 tsp salt
1/4 tsp pepper
Nonstick cooking oil spray
In a plastic ziptop bag combine the lemon juice, oregano, olive oil, chicken, and zucchini. Be sure bag is sealed, shake well to coat, and refrigerate for 20 minutes to marinade. Remove from the refrigerator and remove the mixture from the bag. Discard the marinade.
Prepare the indoor or outdoor grill.
Cook the garlic cloves in some boiling water for 3 minutes. Drain and allow to cool.
To prepare kebabs: Thread 4 chicken strips, 3 zucchini slices, 2 fennel wedges, and 2 garlic cloves alternately onto each of 6 (12-inch) skewers. Sprinkle with salt and pepper. Place kebabs on grill rack coated with cooking spray. Cook 8 minutes, turning once, or until chicken is done.
Yield: 6 kababs
PARMESAN CHICKEN SUPREME
6 round butter crackers, such as Ritz, crushed very fine
2 tbsp. grated Parmesan cheese
1 lb (4) skinless boneless chicken breast halves
2 tsp canola oil
4/4 cup chicken broth
1/3 cup low-fat tub cream cheese with onion & chives
Mix the cracker crumbs and the Parmesan cheese in a pie plate. Rinse chicken in cold water and shake off excess water. Roll chicken in the crumb/cheese mixture until evenly coated. Throw out any left over crumbs!
In a large nonstick skillet heat the oil over medium heat. Add chicken and cook 6 to 8 minutes per side or until cooked thoroughly. Remove to a serving platter and keep warm.
Add the chicken broth and cream cheese to the skillet. Bring the mixture to a boil while stirring constantly. Cook, stirring, until thickened-2 to 3 minutes. Spoon the sauce over the chicken to serve.
Enjoy!
All cooks have days when they need quick and easy recipes. This article offers chicken recipes to make the busy cooks days go smoothly. Mediterranean Chicken and Vegetable Kebabs are easy and can be grilled indoors or outside. During the 20 minutes of marinading, you can get the grill hot and prepare any side dish. The Parmesan Chicken Supreme is a quick chicken breast dish with a creamy sauce. An easy side dish and a salad makes a quick and easy complete meal your family will enjoy.
MEDITERRANEAN CHICKEN AND VEGETABLE KEBABS
1/4 cup lemon juice
2 tsps dried oregano
2 tbsp olive oil
1 1/2 lb skinless, boneless chicken breast, cut into 24 strips
18 slices zucchini, (1/2-inch thick)
1 fennel bulb, cut into 12 wedges
12 garlic cloves, peeled
1/2 tsp salt
1/4 tsp pepper
Nonstick cooking oil spray
In a plastic ziptop bag combine the lemon juice, oregano, olive oil, chicken, and zucchini. Be sure bag is sealed, shake well to coat, and refrigerate for 20 minutes to marinade. Remove from the refrigerator and remove the mixture from the bag. Discard the marinade.
Prepare the indoor or outdoor grill.
Cook the garlic cloves in some boiling water for 3 minutes. Drain and allow to cool.
To prepare kebabs: Thread 4 chicken strips, 3 zucchini slices, 2 fennel wedges, and 2 garlic cloves alternately onto each of 6 (12-inch) skewers. Sprinkle with salt and pepper. Place kebabs on grill rack coated with cooking spray. Cook 8 minutes, turning once, or until chicken is done.
Yield: 6 kababs
PARMESAN CHICKEN SUPREME
6 round butter crackers, such as Ritz, crushed very fine
2 tbsp. grated Parmesan cheese
1 lb (4) skinless boneless chicken breast halves
2 tsp canola oil
4/4 cup chicken broth
1/3 cup low-fat tub cream cheese with onion & chives
Mix the cracker crumbs and the Parmesan cheese in a pie plate. Rinse chicken in cold water and shake off excess water. Roll chicken in the crumb/cheese mixture until evenly coated. Throw out any left over crumbs!
In a large nonstick skillet heat the oil over medium heat. Add chicken and cook 6 to 8 minutes per side or until cooked thoroughly. Remove to a serving platter and keep warm.
Add the chicken broth and cream cheese to the skillet. Bring the mixture to a boil while stirring constantly. Cook, stirring, until thickened-2 to 3 minutes. Spoon the sauce over the chicken to serve.
Enjoy!
About the Author Linda Wilson
For more of Linda's quick and easy recipes visit her blog at http://grandmasquickfixrecipes.blogspot.com/ For her diabetic recipes and health information visit http://diabeticenjoyingfood.blogspot.com/
Article Source: http://www.articlesbase.com/main-course-articles/how-to-make-quick-and-easy-chicken-entrees-chicken-and-veggie-kebabs-creamy-parmesan-chicken-4827615.html
Monday, October 7, 2013
Salmon Potato Chip Casserole, Tuna Spread, & Smoked Salmon
How to Cook Seafood The Old-Fashion Way: Salmon Potato Chip Casserole, Tuna Spread, Smoked Salmon
If you enjoy meals the ways grandma made them, here are some of the recipes from her day. I have a large collection of vintage recipe which I enjoy sharing with you. From the comments I receive, I know many of you enjoy the old-fashion recipes as much as I do. Try the Salmon-Potato Chip Casserole which uses canned salmon, an economical way to enjoy salmon. The Tuna Spread recipe is also an economical recipe using canned tuna. Both of these recipes are perfect for families trying to spread their food dollars. For those who prefer the Salmon Filet here is an old Michigan recipe for Smoked Salmon.
SALMON-POTATO CHIP CASSEROLE
This is an old recipe cut from a brand of potato chips that were popular in Indiana when I was a kid. The brand was CHESTY and we loved our CHESTY chips. Couldn't believe it when I ran across this 50 something year old recipe!
1 pkg CHESTY potato chips (I would say a regular family-size bag of today's chips.)
1 can (7-oz) salmon
1 can cream of mushroom soup
1 cup milk
2 hard-boiled eggs, sliced
Break up the potato chips; flake salmon. Alternate layers in a well greased baking dish, starting and ending with potato chips. Combine the soup and milk and pour over the layers. Bake at 350 degrees for 30 minutes, or until the top is browned. Garnish with the hard-boiled eggs.
TUNA SPREAD
This recipe is from an old PTA cookbook.
1 pkg (3-oz) cream cheese
3 tbsp mayonnaise
1 tbsp minced onion
1 small clove garlic, minced
1/2 tsp celery seed
1 tsp horseradish
1/2 tsp Worcestershire sauce
1/2 tsp seasoned salt
1 can (6 1/2 to 7-oz) tuna fish
Combine all ingredients together, except the tuna fish; blend well. Drain the tuna fish well. Crumble the tuna and add to mayonnaise mixture. Blend well. Makes 1 1/4 cups.
EASY OLD TIME SMOKED SALMON
This old recipe is from Michigan, our neighbor to the north when I was a kid growing up in Indiana.
1 (2-lb) salmon fillet
2 tbsp brown sugar
2 tsp salt
1/2 tsp fresh ground black pepper
1 1/2 tbsp Liquid Smoke
Spray an 11" x 7" x 2" baking dish with nonstick cooking spray. Place the salmon fillet in the pan, skin side down. Season the salmon with the salt and pepper. Sprinkle the salmon with the brown sugar. Drizzle the liquid smoke over all. Cover with plastic wrap and refrigerate for 4 to 8 hours.
Drain salmon and discard the liquid. Bake at 350 degrees for 35 to 45 minutes or until the salmon flakes easily with a fork. Cool to room temperature. Cover and refrigerate overnight or at least 8 hours.
Enjoy!
If you enjoy meals the ways grandma made them, here are some of the recipes from her day. I have a large collection of vintage recipe which I enjoy sharing with you. From the comments I receive, I know many of you enjoy the old-fashion recipes as much as I do. Try the Salmon-Potato Chip Casserole which uses canned salmon, an economical way to enjoy salmon. The Tuna Spread recipe is also an economical recipe using canned tuna. Both of these recipes are perfect for families trying to spread their food dollars. For those who prefer the Salmon Filet here is an old Michigan recipe for Smoked Salmon.
SALMON-POTATO CHIP CASSEROLE
This is an old recipe cut from a brand of potato chips that were popular in Indiana when I was a kid. The brand was CHESTY and we loved our CHESTY chips. Couldn't believe it when I ran across this 50 something year old recipe!
1 pkg CHESTY potato chips (I would say a regular family-size bag of today's chips.)
1 can (7-oz) salmon
1 can cream of mushroom soup
1 cup milk
2 hard-boiled eggs, sliced
Break up the potato chips; flake salmon. Alternate layers in a well greased baking dish, starting and ending with potato chips. Combine the soup and milk and pour over the layers. Bake at 350 degrees for 30 minutes, or until the top is browned. Garnish with the hard-boiled eggs.
TUNA SPREAD
This recipe is from an old PTA cookbook.
1 pkg (3-oz) cream cheese
3 tbsp mayonnaise
1 tbsp minced onion
1 small clove garlic, minced
1/2 tsp celery seed
1 tsp horseradish
1/2 tsp Worcestershire sauce
1/2 tsp seasoned salt
1 can (6 1/2 to 7-oz) tuna fish
Combine all ingredients together, except the tuna fish; blend well. Drain the tuna fish well. Crumble the tuna and add to mayonnaise mixture. Blend well. Makes 1 1/4 cups.
EASY OLD TIME SMOKED SALMON
This old recipe is from Michigan, our neighbor to the north when I was a kid growing up in Indiana.
1 (2-lb) salmon fillet
2 tbsp brown sugar
2 tsp salt
1/2 tsp fresh ground black pepper
1 1/2 tbsp Liquid Smoke
Spray an 11" x 7" x 2" baking dish with nonstick cooking spray. Place the salmon fillet in the pan, skin side down. Season the salmon with the salt and pepper. Sprinkle the salmon with the brown sugar. Drizzle the liquid smoke over all. Cover with plastic wrap and refrigerate for 4 to 8 hours.
Drain salmon and discard the liquid. Bake at 350 degrees for 35 to 45 minutes or until the salmon flakes easily with a fork. Cool to room temperature. Cover and refrigerate overnight or at least 8 hours.
Enjoy!
About the Author Grandma Linda
Grandma Linda is a collector of vintage recipes. She enjoys sharing these old-time recipes with others on her blog at http://grandmasvintagerecipes.blogspot.com/ She also shares diabetic recipes and health information on her blog at http://diabeticenjoyingfood.blogspot.com/
Article Source: http://www.articlesbase.com/main-course-articles/how-to-cook-seafood-the-old-fashion-way-salmon-potato-chip-casserole-tuna-spread-smoked-salmon-4830121.html
Monday, September 30, 2013
Crispy Ranch and Cajun Fried Chicken
How to Make Tasty "Fried" Chicken in the Oven - Crispy Ranch and Cajun Fried Chicken Recipes
While fried chicken is a favorite of many, we are all more careful today about eating fried foods. Health experts constantly stress we should have less fried foods in our diets. My grandparents ate fried food all the time and lived to be in their nineties and very healthy most of that time. But today are lifestyles are different. They never owned a TV or had electronic gadgets. They were active from sun-up to sun-down. Since we no longer live that way, we can no longer eat that way! Here are a couple of chicken recipes to give you a fried chicken taste but they are healthy oven baked entrees. Try Crispy Ranch or Cajun Oven Fried when you want that fried chicken taste. These are both good recipes for diabetics, too. If there is a diabetic in your family or among your friends, you can serve them these entrees without worry about their blood sugar.
CAJUN OVEN-FRIED CHICKEN
1/3 cup low-fat buttermilk
1 tbsp salt-free Cajun seasoning
½ tsp salt
1 cup panko*
6 pieces chicken, skinned
Cooking spray
Preheat oven to 400 degrees.
Combine the buttermilk, Cajun seasoning, and salt in a shallow dish. Dip chicken in mixture, one piece at a time; dredge in panko.
Place chicken on a parchment paper lined baking sheet. Light coat chicken with cooking spray. Bake at 400 degrees for 40 minutes if on the bone, or until done. Turn halfway through baking time.
*Panko is Japanese bread crumbs. They are available in your grocery store on the aisle with Shake 'N Bake, etc.
CHRISPY RANCH BAKED CHICKEN
8 skinless boneless chicken thighs or 4 skinless boneless breasts
2 cups crispy rice cereal, slightly crushed
1/2 cup grated Parmesan cheese
1 oz (1 envelope) dry ranch salad dressing mix
2 egg whites, beaten
2 tbsp melted butter, optional
Preheat oven to 350 degrees.
Spray a baking sheet that has sides with nonstick cooking spray; set aside.
In a large bowl, combine the cereal, Parmesan cheese, and salad dressing mix in a large bowl.
Place the beaten egg whites in a medium-size mixing bowl. Dip each chicken piece in the egg whites, then in the cereal mixture. Turn pieces to coat evenly then place on the prepared baking sheet. Drizzle the butter over the chicken, if using.
Bake chicken until the juices run clear when pierced with a fork and the coating is lightly browned. This should take about 25 minutes.
Enjoy!
While fried chicken is a favorite of many, we are all more careful today about eating fried foods. Health experts constantly stress we should have less fried foods in our diets. My grandparents ate fried food all the time and lived to be in their nineties and very healthy most of that time. But today are lifestyles are different. They never owned a TV or had electronic gadgets. They were active from sun-up to sun-down. Since we no longer live that way, we can no longer eat that way! Here are a couple of chicken recipes to give you a fried chicken taste but they are healthy oven baked entrees. Try Crispy Ranch or Cajun Oven Fried when you want that fried chicken taste. These are both good recipes for diabetics, too. If there is a diabetic in your family or among your friends, you can serve them these entrees without worry about their blood sugar.
CAJUN OVEN-FRIED CHICKEN
1/3 cup low-fat buttermilk
1 tbsp salt-free Cajun seasoning
½ tsp salt
1 cup panko*
6 pieces chicken, skinned
Cooking spray
Preheat oven to 400 degrees.
Combine the buttermilk, Cajun seasoning, and salt in a shallow dish. Dip chicken in mixture, one piece at a time; dredge in panko.
Place chicken on a parchment paper lined baking sheet. Light coat chicken with cooking spray. Bake at 400 degrees for 40 minutes if on the bone, or until done. Turn halfway through baking time.
*Panko is Japanese bread crumbs. They are available in your grocery store on the aisle with Shake 'N Bake, etc.
CHRISPY RANCH BAKED CHICKEN
8 skinless boneless chicken thighs or 4 skinless boneless breasts
2 cups crispy rice cereal, slightly crushed
1/2 cup grated Parmesan cheese
1 oz (1 envelope) dry ranch salad dressing mix
2 egg whites, beaten
2 tbsp melted butter, optional
Preheat oven to 350 degrees.
Spray a baking sheet that has sides with nonstick cooking spray; set aside.
In a large bowl, combine the cereal, Parmesan cheese, and salad dressing mix in a large bowl.
Place the beaten egg whites in a medium-size mixing bowl. Dip each chicken piece in the egg whites, then in the cereal mixture. Turn pieces to coat evenly then place on the prepared baking sheet. Drizzle the butter over the chicken, if using.
Bake chicken until the juices run clear when pierced with a fork and the coating is lightly browned. This should take about 25 minutes.
Enjoy!
About the Author Linda Wilson
As a diabetic myself, I enjoy sharing recipes with others. Visit my blog at http://diabeticenjoyingfood.blogspot.com/ or my other blog at http://grandmasvintagerecipes.blogspot.com/
Article Source: http://www.articlesbase.com/main-course-articles/how-to-make-tasty-fried-chicken-in-the-oven-crispy-ranch-and-cajun-fried-chicken-recipes-4770129.html
Monday, September 23, 2013
Herb Encrusted Beef Tenderloin
Herb Encrusted Beef Tenderloin – Grill Time Special
A special event or holiday gathering with family and friends might just require something different than the normal BBQ fare. Beef tenderloin could be just the right alternative. Pound for pound it is a cost effective way to serve a quality main course and this herb encrusted receipt will be sure to please.
Beef tenderloin can range in price from $6.99 to $12.99 a pound, depending on where you buy it and how it is trimmed. Unless you have a brother for a butcher, look for whole tenderloin that has been vacuum sealed packaged. Many of the big box stores carry them and typically they are in the 5 – 6 pound range of weight. Most are Choice cut meats. You will need to do the final trim, which is not difficult, and takes just minutes to complete. If you don't want to fool with it, then expect to pay the butcher the upper end price and you will have the same result.
Preparing the tenderloin for the grill is key to an award winning result. Here's how:
Step 1 – Trim. – Trim the excess fat from the tenderloin. Also be sure to cut off the silver skin that is normally on the one side. Use a sharp knife to cut and peel it off and don't worry if you take a little meat in the process. Left on, this skin will cause the tenderloin to curl when cooking.
Step 2 – Tie. – You will need some butcher twine to complete this step. The tenderloin has a thick end and a narrow end, called the tail. Fold the tail toward the head and tie with the butcher twine. Before you do though, season the interior of the tenderloin, with ground pepper and organic thyme. Use about one tablespoon of thyme and be fairly liberal with the pepper. Tie the meat with twine about every two inches.
Step 3 – Herb Encrusted Seasoning. - Place the tenderloin in a shallow pan or baking dish. Pepper both sides and rub with garlic. Use crushed garlic and apply liberally to all sides of the tenderloin. Mix two TBS of organic rosemary and one TBS of thyme together and sprinkle over all sides of the meat. Finally, pour about 1/3 cup of olive oil over it and make sure all these ingredients are rubbed in well. Cover, set aside and let it marinate 2-4 hours.
Step 4 – Grilling Time. About an hour before you are ready to grill bring the meat to room temperature. If you are using a charcoal grill prepare the coals so they are red hot ready. Gas grill users will want to preheat and make sure the grate is hot. When ready place the tenderloin on the hot grill. Careful, it will flame up. Be sure to turn the tenderloin so that all sides are exposed to the hot grill and each turn results in searing the meat. That will require about 3 – 5 minutes a side.
Step 5 – Prepare to Serve. When the internal temperature of the tenderloin reads 110 degrees remove the meat and place on a platter. Cover the entire platter with aluminum foil and let it rest for 15 -20 minutes. Internal temperature should rise to about 130 degrees which will result in a perfect medium rare cut.
A special event or holiday gathering with family and friends might just require something different than the normal BBQ fare. Beef tenderloin could be just the right alternative. Pound for pound it is a cost effective way to serve a quality main course and this herb encrusted receipt will be sure to please.
Beef tenderloin can range in price from $6.99 to $12.99 a pound, depending on where you buy it and how it is trimmed. Unless you have a brother for a butcher, look for whole tenderloin that has been vacuum sealed packaged. Many of the big box stores carry them and typically they are in the 5 – 6 pound range of weight. Most are Choice cut meats. You will need to do the final trim, which is not difficult, and takes just minutes to complete. If you don't want to fool with it, then expect to pay the butcher the upper end price and you will have the same result.
Preparing the tenderloin for the grill is key to an award winning result. Here's how:
Step 1 – Trim. – Trim the excess fat from the tenderloin. Also be sure to cut off the silver skin that is normally on the one side. Use a sharp knife to cut and peel it off and don't worry if you take a little meat in the process. Left on, this skin will cause the tenderloin to curl when cooking.
Step 2 – Tie. – You will need some butcher twine to complete this step. The tenderloin has a thick end and a narrow end, called the tail. Fold the tail toward the head and tie with the butcher twine. Before you do though, season the interior of the tenderloin, with ground pepper and organic thyme. Use about one tablespoon of thyme and be fairly liberal with the pepper. Tie the meat with twine about every two inches.
Step 3 – Herb Encrusted Seasoning. - Place the tenderloin in a shallow pan or baking dish. Pepper both sides and rub with garlic. Use crushed garlic and apply liberally to all sides of the tenderloin. Mix two TBS of organic rosemary and one TBS of thyme together and sprinkle over all sides of the meat. Finally, pour about 1/3 cup of olive oil over it and make sure all these ingredients are rubbed in well. Cover, set aside and let it marinate 2-4 hours.
Step 4 – Grilling Time. About an hour before you are ready to grill bring the meat to room temperature. If you are using a charcoal grill prepare the coals so they are red hot ready. Gas grill users will want to preheat and make sure the grate is hot. When ready place the tenderloin on the hot grill. Careful, it will flame up. Be sure to turn the tenderloin so that all sides are exposed to the hot grill and each turn results in searing the meat. That will require about 3 – 5 minutes a side.
Step 5 – Prepare to Serve. When the internal temperature of the tenderloin reads 110 degrees remove the meat and place on a platter. Cover the entire platter with aluminum foil and let it rest for 15 -20 minutes. Internal temperature should rise to about 130 degrees which will result in a perfect medium rare cut.
About the Author Doug Stranahan
Doug Stranahan is the owner of http://www.organicspicesrack.com and knows the importance of picking the right organic spice for the right job.
Article Source: http://www.articlesbase.com/main-course-articles/herb-encrusted-beef-tenderloin-grill-time-special-4771749.html
Monday, September 9, 2013
Country Liver, Swiss Steak, & Beefy Buttermilk Balls
How to Make Beef Entrees Like Grandma Did: Country Liver, Swiss Steak, & Beefy Buttermilk Balls
Remember how it used to be to walk into Grandma's house and smell the delicious aromas coming from her kitchen. Or perhaps, the memory is coming home to Mom's house after being away at college, the military, etc. Maybe the recipes we are featuring today will bring some of those pleasant memories to life. Country Style Liver will certainly not be everyone's favorite, but it might be yours. Easy Country Swiss Steak has long been a family favorite and Beefy Buttermilk Balls is an unusual way to use ground beef.
LIVER COUNTRY STYLE
This recipe is from the community where I attended high school in the 1960s.
6 slices bacon, cut in pieces
1 lb beef liver, sliced thin
flour
1 tsp salt
1/8 tsp pepper
2 cups milk
1/4 cup buttered bread crumbs
2 cups sliced onions
3 tbsps butter
Fry bacon until crisp; remove from pan and drain. Dredge liver in flour and brown in the bacon fat; remove from pan and set aside. Add 2 tablespoons four, salt and pepper to drippings, stirring until smooth. Gradually add milk; cook until thick and smooth. In a small skillet with 3 tablespoons butter, saute onions for 5 minutes. In a buttered casserole dish place alternate layers of liver, bacon, onions, and gravy. Top with the buttered bread crumbs. Bake at 350 degrees for 40 minutes.
EASY COUNTRY SWISS STEAK
Another recipe from my Southern Indiana childhood.
4 tbsp all-purpose flour
1 tsp salt
1/2 tsp pepper
2 lbs round steak
2 tbsp shortening
1 tall can tomato sauce
1 cup water
1 onion, sliced
Combine the flour, salt, and pepper in a shallow bowl or pie plate. Cut the steak into serving pieces and dredge each piece in the flour mixture. Heat the oil in a heavy skillet; add the meat and brown in the hot shortening. Combine the tomato sauce and water; pour over the meat. Top with the sliced onion. Reduce heat and simmer for a couple of hours until tender. Remove the meat and thicken the gravy if necessary. Serve the meat topped with the gravy.
BEEFY BUTTERMILK BALLS
This is an old recipe my late mother clipped from a local newspaper column when I was a kid growing up in Southern Indiana in the 40s & 50s.
1 lb ground beef (let me add lean, to that)
Worcestershire sauce
1/2 medium onion, chopped
1 cup buttermilk
dash ginger
salt and pepper
Combine ingredients, using about 1 tbs. Worcestershire sauce. Beat until light and fluffy. Drop by heaping teaspoonsfuls into deep fat about 300 degrees and fry 2 to 3minutes, or until done, and drain. Serve them hot as suggested above.
Note: "As suggested above" was with your favorite spaghetti and tomato sauce. Serve with hard-crusted bread, buttered green beans and a tossed salad for a complete meal.
Enjoy!
Article Source: http://www.articlesbase.com/main-course-articles/how-to-make-beef-entrees-like-grandma-did-country-liver-swiss-steak-beefy-buttermilk-balls-4693380.html
Remember how it used to be to walk into Grandma's house and smell the delicious aromas coming from her kitchen. Or perhaps, the memory is coming home to Mom's house after being away at college, the military, etc. Maybe the recipes we are featuring today will bring some of those pleasant memories to life. Country Style Liver will certainly not be everyone's favorite, but it might be yours. Easy Country Swiss Steak has long been a family favorite and Beefy Buttermilk Balls is an unusual way to use ground beef.
LIVER COUNTRY STYLE
This recipe is from the community where I attended high school in the 1960s.
6 slices bacon, cut in pieces
1 lb beef liver, sliced thin
flour
1 tsp salt
1/8 tsp pepper
2 cups milk
1/4 cup buttered bread crumbs
2 cups sliced onions
3 tbsps butter
Fry bacon until crisp; remove from pan and drain. Dredge liver in flour and brown in the bacon fat; remove from pan and set aside. Add 2 tablespoons four, salt and pepper to drippings, stirring until smooth. Gradually add milk; cook until thick and smooth. In a small skillet with 3 tablespoons butter, saute onions for 5 minutes. In a buttered casserole dish place alternate layers of liver, bacon, onions, and gravy. Top with the buttered bread crumbs. Bake at 350 degrees for 40 minutes.
EASY COUNTRY SWISS STEAK
Another recipe from my Southern Indiana childhood.
4 tbsp all-purpose flour
1 tsp salt
1/2 tsp pepper
2 lbs round steak
2 tbsp shortening
1 tall can tomato sauce
1 cup water
1 onion, sliced
Combine the flour, salt, and pepper in a shallow bowl or pie plate. Cut the steak into serving pieces and dredge each piece in the flour mixture. Heat the oil in a heavy skillet; add the meat and brown in the hot shortening. Combine the tomato sauce and water; pour over the meat. Top with the sliced onion. Reduce heat and simmer for a couple of hours until tender. Remove the meat and thicken the gravy if necessary. Serve the meat topped with the gravy.
BEEFY BUTTERMILK BALLS
This is an old recipe my late mother clipped from a local newspaper column when I was a kid growing up in Southern Indiana in the 40s & 50s.
1 lb ground beef (let me add lean, to that)
Worcestershire sauce
1/2 medium onion, chopped
1 cup buttermilk
dash ginger
salt and pepper
Combine ingredients, using about 1 tbs. Worcestershire sauce. Beat until light and fluffy. Drop by heaping teaspoonsfuls into deep fat about 300 degrees and fry 2 to 3minutes, or until done, and drain. Serve them hot as suggested above.
Note: "As suggested above" was with your favorite spaghetti and tomato sauce. Serve with hard-crusted bread, buttered green beans and a tossed salad for a complete meal.
Enjoy!
About the Author Linda WilsonI share my large collection of old fashion recipes at http://grandmasvintagerecipes.blogspot.com/ and my diabetic recipes and information at http://diabeticenjoyingfood.blogspot.com/
Article Source: http://www.articlesbase.com/main-course-articles/how-to-make-beef-entrees-like-grandma-did-country-liver-swiss-steak-beefy-buttermilk-balls-4693380.html
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