Light Baked Shrimp Scampi
Ingredients:
3 tbsp butter
1 tablespoon chopped garlic
1/2 cup white wine
2 tablespoons prepared Dijon-style mustard
1 tablespoon fresh lemon juice
1 tablespoon chopped fresh rosemary
1 package frozen shrimp
Preheat oven to 450 degrees F (230 degrees C).
In a small saucepan over medium heat, melt the butter, add the garlic, stir for 1 minute. Add the wine, mustard, lemon juice, and rosemary. Heat through.
Arrange shrimp in a shallow baking dish. Pour the butter mixture over the shrimp.
Bake in preheated oven for 12 to 15 minutes or until the shrimp are pink and opaque.
Based on this recipe.
Wednesday, April 20, 2011
Wednesday, April 6, 2011
The Mighty Cheese Cracker
The Mighty Cheese Cracker
Ingredients (yields 2 baking trays):
1 cup (125 g) whole wheat pastry flour
1/2 tsp fine sea salt
1/4-1/2 tsp ground chipotle chiles
3 1/2 tablespoons (50 g) cold butter
2/3 cup (150 g) sharp Cheddar cheese
4-5 tbsp ice cold water
Grate the cheese. Add flour, salt and ground chipotle into the bowl of your food processor and pulse a couple of times.
Cut the cold butter into small cubes and add them to the dry ingredients using the pulse function four or five times until you can spot no butter pieces that are larger than small peas.
Add the grated cheese and pulse again until well incorporated.
Lastly add 4 to 5 tablespoons of water and pulse again. The dough will start to come together in large lumps.
Dump onto the worktop and quickly knead together into a ball, then form into a disc and wrap into foil or cling film. Chill for 30 to 60 minutes.
Preheat the oven to 350 degrees.
Line a baking she with parchment paper. Slightly flour the worktop and the dough, then roll out the dough with a rolling pin, about the same thickness as cut-out cookies. Cut out shapes in small, nibbling size using cookie cutters or use a pie cutter to cut the cracker dough into small rectangles and transfer to the baking sheet.
Bake on middle level for 11 to 14 minutes or until the crackers have gained a nice golden brown color (don't let them get too brown or they will develop an unpleasant burnt taste).
Take crackers out of the oven and let slide onto a wire rack to cool off completely.
Store in an airtight container for a couple of days, yet they are best eaten on the day baked.
Based on this recipe.
Ingredients (yields 2 baking trays):
1 cup (125 g) whole wheat pastry flour
1/2 tsp fine sea salt
1/4-1/2 tsp ground chipotle chiles
3 1/2 tablespoons (50 g) cold butter
2/3 cup (150 g) sharp Cheddar cheese
4-5 tbsp ice cold water
Grate the cheese. Add flour, salt and ground chipotle into the bowl of your food processor and pulse a couple of times.
Cut the cold butter into small cubes and add them to the dry ingredients using the pulse function four or five times until you can spot no butter pieces that are larger than small peas.
Add the grated cheese and pulse again until well incorporated.
Lastly add 4 to 5 tablespoons of water and pulse again. The dough will start to come together in large lumps.
Dump onto the worktop and quickly knead together into a ball, then form into a disc and wrap into foil or cling film. Chill for 30 to 60 minutes.
Preheat the oven to 350 degrees.
Line a baking she with parchment paper. Slightly flour the worktop and the dough, then roll out the dough with a rolling pin, about the same thickness as cut-out cookies. Cut out shapes in small, nibbling size using cookie cutters or use a pie cutter to cut the cracker dough into small rectangles and transfer to the baking sheet.
Bake on middle level for 11 to 14 minutes or until the crackers have gained a nice golden brown color (don't let them get too brown or they will develop an unpleasant burnt taste).
Take crackers out of the oven and let slide onto a wire rack to cool off completely.
Store in an airtight container for a couple of days, yet they are best eaten on the day baked.
Based on this recipe.
Kathy's Delicious Slow Cooker Chicken
Kathy's Delicious Whole Slow Cooker Chicken
INGREDIENTS:
1 lb chicken breasts
1/2 cup chicken broth
1/3 cup soy sauce
1/4 cup honey
1 teaspoon Worcestershire sauce
2 teaspoons balsamic vinegar
2 teaspoons lemon juice
1 teaspoon sesame oil
2 tablespoons minced garlic
DIRECTIONS:
Place chicken inside the slow cooker.
In a bowl, stir together the chicken broth, soy sauce, olive oil, honey, Worcestershire sauce, balsamic vinegar, lemon juice, sesame oil, and minced garlic. Pour mixture over chicken, and cover.
Cook chicken on low for 4 hours.
Remove chicken and thicken sauce with corn starch.
Served with roasted carrots and brown rice.
From here.
INGREDIENTS:
1 lb chicken breasts
1/2 cup chicken broth
1/3 cup soy sauce
1/4 cup honey
1 teaspoon Worcestershire sauce
2 teaspoons balsamic vinegar
2 teaspoons lemon juice
1 teaspoon sesame oil
2 tablespoons minced garlic
DIRECTIONS:
Place chicken inside the slow cooker.
In a bowl, stir together the chicken broth, soy sauce, olive oil, honey, Worcestershire sauce, balsamic vinegar, lemon juice, sesame oil, and minced garlic. Pour mixture over chicken, and cover.
Cook chicken on low for 4 hours.
Remove chicken and thicken sauce with corn starch.
Served with roasted carrots and brown rice.
From here.
Wednesday, February 16, 2011
Leftover Ham Casserole
Leftover Ham Casserole
3 cups whole wheat elbow noodles
1 can cream of chicken soup
1/2 can of milk
1/2 tsp garlic powder
1 tsp mustard powder
1/2 veggie bullion cube
1/2 block cream cheese
2 cups chopped up ham
1 bag of frozen broccoli
1 1/2 cup shredded sharp cheddar cheese
1/4 cup whole wheat bread crumbs
Pre-heat oven to 350 degrees.
Cook noodles. Heat up the soup and add the ingredients through cream cheese. Mix the noodles, ham, soup mixture, broccoli, and most of the cheese in a dish. Top with cheese and bread crumbs. Bake for 20 to 30 minutes.
Based on this recipe.
3 cups whole wheat elbow noodles
1 can cream of chicken soup
1/2 can of milk
1/2 tsp garlic powder
1 tsp mustard powder
1/2 veggie bullion cube
1/2 block cream cheese
2 cups chopped up ham
1 bag of frozen broccoli
1 1/2 cup shredded sharp cheddar cheese
1/4 cup whole wheat bread crumbs
Pre-heat oven to 350 degrees.
Cook noodles. Heat up the soup and add the ingredients through cream cheese. Mix the noodles, ham, soup mixture, broccoli, and most of the cheese in a dish. Top with cheese and bread crumbs. Bake for 20 to 30 minutes.
Based on this recipe.
Thursday, January 13, 2011
Slow Cooker Garlic-Lime Chicken
Slow Cooker Garlic-Lime Chicken
Ingredients:
1 lb chicken breasts
1/2 cup soy sauce
1/4 cup fresh lime juice
1 Tbs. Worcestershire sauce
2 garlic cloves, minced
1/2 tsp. dry mustard
1/2 tsp. coarsely ground pepper
1 cup diced carrots
1 cup frozen peas
Place chicken in bottom of slow cooker. Add veggies. Mix together remaining ingredients and pour over top of chicken. Cover and cook on high 4 hours.
Serve with brown rice.
From here.
Ingredients:
1 lb chicken breasts
1/2 cup soy sauce
1/4 cup fresh lime juice
1 Tbs. Worcestershire sauce
2 garlic cloves, minced
1/2 tsp. dry mustard
1/2 tsp. coarsely ground pepper
1 cup diced carrots
1 cup frozen peas
Place chicken in bottom of slow cooker. Add veggies. Mix together remaining ingredients and pour over top of chicken. Cover and cook on high 4 hours.
Serve with brown rice.
From here.
Monday, January 10, 2011
Taco Skillet
Taco Skillet
Ingredients:
1 can corn, drained
1 1/2 cups elbow pasta
1 lb ground beef
2-3 tbsp taco seasoning
1 can tomato sauce
1 can sliced black olives, drained
1 cup shredded cheddar cheese
Heat oil in skillet and add corn. Cook the pasta. Cook the corn for 5-10 minutes. Add the beef and taco seasoning. Cook until browned. Add the olives and tomato sauce. Simmer or a few minutes. Stir in the pasta and cheese.
Ingredients:
1 can corn, drained
1 1/2 cups elbow pasta
1 lb ground beef
2-3 tbsp taco seasoning
1 can tomato sauce
1 can sliced black olives, drained
1 cup shredded cheddar cheese
Heat oil in skillet and add corn. Cook the pasta. Cook the corn for 5-10 minutes. Add the beef and taco seasoning. Cook until browned. Add the olives and tomato sauce. Simmer or a few minutes. Stir in the pasta and cheese.
Saturday, January 1, 2011
Horseradish, Garlic Pot Roast
Horseradish, Garlic Pot Roast
3-3 1/2 pound beef boneless chuck roast
1 tbsp. vegetable oil
8 small potatoes, cut in half
1 bag baby-cut carrots
1 large onion, coarsely chopped (1 cup)
1 jar (5 ounces) prepared horseradish
6 garlic cloves, minced
1 tsp. salt
1/2 tsp. pepper
1 cup beef broth
Place potatoes, carrots and onion in 4-6 quart slow cooker. Place beef on vegetables. Mix horseradish, garlic, salt, and pepper; spread evenly over beef. Pour broth over beef and vegetables. Cover and cook on low heat setting 8-10 hours or until beef and vegetables are tender.
Based on this recipe.
3-3 1/2 pound beef boneless chuck roast
1 tbsp. vegetable oil
8 small potatoes, cut in half
1 bag baby-cut carrots
1 large onion, coarsely chopped (1 cup)
1 jar (5 ounces) prepared horseradish
6 garlic cloves, minced
1 tsp. salt
1/2 tsp. pepper
1 cup beef broth
Place potatoes, carrots and onion in 4-6 quart slow cooker. Place beef on vegetables. Mix horseradish, garlic, salt, and pepper; spread evenly over beef. Pour broth over beef and vegetables. Cover and cook on low heat setting 8-10 hours or until beef and vegetables are tender.
Based on this recipe.
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