Friday, June 17, 2011

Chicken Teriyaki

1/4 cup lite soy sauce
3 tbsp prepared spicy brown mustard
1 tbsp firmly packed brown sugar
1/2 tsp ground ginger
1 tbsp sesame seeds
1 sliced thin medium onion
1 cut in half garlic clove
2 tbsp vegetable oil
4 skinned boned chicken breast halves, each about 4 oz
1 spinach and pepper saute (see recip, e for this)


In medium bowl, whisk together soy sauce, mustard, sugar and ginger;
set aside.

In large, nonstick skillet, over high heat, toast sesame seeds until golden brown, about 4 minutes; remove from pan and set aside.

In same skillet, saute onion and garlic in oil until soft, about 5 minutes, if desired, discard garlic clove halves. Add chicken and soy sauce mixture to skillet. Cover and simmer, turning chicken over once, until chicken is cooked through.

Meanwhile, prepare spinach and pepper saute. To serve, place chicken on platter, pour sauce and vegetables over chicken and sprinkle with sesame seeds. Place sauteed mixture on platter.
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Thursday, June 9, 2011

Wagon-Wheel Frittata

2 1/2 cups (about 6 oz.) fresh

broccoli florets

1/2 cup (about 1.5 oz) sliced

fresh mushrooms

1/3 cup water

1 tablespoon cooking oil

or butter

6 eggs

1/3 cup skim or low-fat milk

1 1/2 teaspoons Italian

seasoning, crushed

4 very thin tomato slices

1/4 cup grated or shredded

Parmesan cheese

In 10-inch omelet pan or skillet over medium heat, cook broccoli, mushrooms and water, covered, until broccoli is tender, about 3 to 5 minutes. Drain. Remove pan from heat. Add oil. Arrange broccoli florets evenly around pan. Set mushroom slices between broccoli florets.

In medium bowl, beat together eggs, milk and seasoning until blended. Pour into pan over broccoli and mushrooms. Cover. Cook over medium-low heat until eggs are almost set, about 10 to 12 minutes. Remove from heat. Place 1 tomato slice in center. Cut remaining tomato slices in half. Arrange over top to resemble wagon-wheel spokes. Sprinkle cheese evenly over top. Cover and let stand until eggs are completely set, about 5 minutes. Slide from pan onto serving plate or cut into wedges and serve from pan.
Makes about six servings
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Wednesday, June 8, 2011

Freezable Breakfast Tacos


1 dozen eggs
½ cup milk
Salt and pepper to taste
1 package frozen hashbrowns
1 pound breakfast sausage
1 jar salsa
8 oz shredded cheddar cheese
8 oz shredded monterey jack cheese
20 flour tortillas medium size
You will need parchment paper and ziplock bags for wrapping and freezing.

1. Prepare the hashbrowns according to the package directions.

2. Fry the breakfast sausage.

3. Scramble the eggs with the milk and salt and pepper.

4. Mix the hashbrowns, sausage, and eggs in a large bowl.

5. Mix the cheeses.

6. On a square of parchment paper, place one tortilla.

7. Place several tablespoons of hashbrown, sausage, and egg mixture onto the tortilla in a line, slightly off center. Amount used will depend on the size of your tortilla, but don't stuff too full.

8. Add a Tablespoon of salsa thinly along the top of the egg mixture. Sprinkle cheese on top of all.

9. Fold the ends gently in, then fold over one side and roll up.

10. Roll up in wax paper, place into ziplock bag, and repeat with next tortilla.

11. Place the tortillas into the freezer.

12. When ready to eat, place tortilla into microwave on high for ninety seconds. Add 1 minute for each additional tortilla.
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Brandy Pudding

250 g of dates (remove the pits), cut up
1 teaspoon bicarbonate of soda
1 cup boiling water
½ cup butter/margarine
½ cup sugar
2 eggs, whisked
2 cups flour
1 teaspoon baking powder
½ teaspoon salt
1 cup chopped walnuts

1. Cut the dates, add the boiling water and bicarbonate of soda to halve of the dates, stir and let it cool down.
2. Cream together the butter and sugar and add the beaten eggs. Mix very well.
3. Sieve the dry ingredients together and add.
4. Add the rest of the dates and walnuts. Then add the dates in water and mix very well.
5. Pour the mixture into a baking dish and bake in a pre-heated oven of 180°C for 30 - 40 minutes.
6. Remove from the oven and pour the warm syrup over the warm pudding.

1 cup water
1 tablespoon butter
½ cup water
1 teaspoon vanilla essence
½ cup brandy

1. Boil together the sugar, butter and water for 5 minutes.
2. Remove from heat and add vanilla and brandy. Mix well.
3. Pour warm over the warm pudding and serve with cream or ice cream.
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Tuesday, June 7, 2011

Zippy Zinger Drink

Spotted forms of Aloe vera are sometimes known...Image via Wikipedia
If you love the tropics, you'll love this one. Easy on the tummy.

A small piece of Ginger (to taste)
2 Carrots
2 Pears
Half a small Red Papaya 
Put ingredients though a juicer, add 1 tablespoon Aloe Vera Gel, drink immediately.

 Make Your Own Aloe Vera Gel

Firstly get a nice size Aloe Vera plant from a reputable plant nursery. Cut a few thick fleshy leaves at the base near the stem. Rinse the cut part of the leaf thoroughly, peel off outer layer of skin. Rinse the remaining gel to get rid of any latex residue. Put the gel into a blender and add a little Vitamin C powder or Citric Acid powder to stabilize the gel. If it is too thick to blend, just add a little purified water.

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Sunday, June 5, 2011

White BBQ Sauce

In Alabama Barbecue traditional Sauce uses Mayonnaise as its base rather than tomato sauce, vinegar, or any of the other more typical barbecue sauce bases.
 Use this recipe when grilling chicken; brush lightly over the chicken during the last few minutes of grilling. This sauce is also great for dipping.

 White BBQ Sauce Recipe

1 quart mayonnaise
3/4 quart apple cider vinegar
1/2 cup corn syrup
1/4 tablespoon cayenne pepper
Prepared horseradish
Lemon juice
Salt and freshly ground black pepper

Place all ingredients in a very large blender or food processor. Blend for 1 minute, or until thoroughly mixed and sauce is smooth. Pour sauce into a large container or bowl.

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Saturday, June 4, 2011

Tuna Patties With Lemon Dill Sauce

These tuna fish patties are delicious hot or cold.

1 (12 ounce) (350g) can white tuna packed in water, drained and finely flaked
3/4 cup seasoned bread crumbs
1/4 cup minced green onion
1 egg
1/2 cup skim milk
1/2 teaspoon grated lemon peel

Lemon Dill Sauce
1/4 cup nonfat chicken broth
1 tablespoon lemon juice
1/4 teaspoon dried dill

1. In large bowl, combine tuna, breadcrumbs, green onion, egg, milk, and lemon peel.
2. With lightly floured hands, form mixture into patties.
3. Spray a large nonstick skillet with cooking spray and heat over medium heat.
4. Cook patties, until golden brown on both sides, about 3 minutes per side.

Combine all ingredients in a small saucepan and heat over medium heat until warm.

Add a small amount of flour and mix with a whisk to thicken sauce.

Spoon sauce over tuna patties and serve.

Makes 4-6 Servings

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