Wednesday, January 27, 2010
I found this recipe on my friend, Shana's, blog. It is so, so delicious. And so, so bad for you. These do not stick together as much as regular Rice Krispy Treats, but who gives a good crap? They taste so awesome you won't care. Also, be careful when pouring these babies into your dish - this barely fits into my glass 9x13 and that is after I mush it down with the wooden spoon:
CARAMEL KRISPY TREATS
1 box (18 oz) Rice Krispies
2 cups packed brown sugar
1 cup (2 sticks) butter
1 3/4 cup light corn syrup
1 can sweetened condensed milk
In a large pot melt butter over medium heat. Stir in brown sugar and corn syrup. Bring to a boil; boil for 3 minutes.
Remove from heat. Stir in sweetened condensed milk. Return to heat. Boil for 3 more minutes. Stir in Rice Krispies if your pot is big enough; otherwise pour caramel over Rice Krispies in a large bowl, and stir to coat. Pour into greased 9x13 (or larger) baking dish. Let cool and cut into squares.
I think I might try cutting these into small squares and then coating them in chocolate. Doesn't that sound sinful?
Update: I made these and they are delicious. I melt one part semi-sweet and one part milk chocolate chips and then dip. Place on wax paper-lined baking sheet until chocolate solidifies. You can speed this process by placing them in the fridge.
I posted a recipe for Chicken and Dumplings last October. I made it again this week and modified the recipe and really liked the outcome. So did the other members of the family. Caralie in particular ranted and raved about it. Keep in mind that you can purchase fat-free half-and-half if you want to keep it low-cal. So here we go:
BETTER CHICKEN AND DUMPLINGS
4 boneless, skinless chicken breasts cut into bite-size pieces
1 Tbsp. olive oil
1 can cream of chicken soup
1 can (14.5 oz) chicken broth
1 cup half-and-half, divided
1/2 cup water
1/2 cup milk
1/2 cup chopped onion
2 carrots, sliced
3 celery stalks, sliced
1 tsp celery seed (not celery salt)
salt and pepper to taste
1 can refrigerated biscuits (or your own recipe of dumplings)
In a large pot, combine cream of chicken soup, broth, 1/2 cup half-and-half, milk, water, carrots, and celery. Bring to a boil; reduce heat and simmer.
Meanwhile, heat oil in a large saute pan over medium-high heat. Add chicken pieces and onion. Cook until chicken pieces are browned and cooked through and onions are translucent. Add chicken and onions to large pot and stir. Return skillet to heat and add remaining 1/2 cup half-and-half. Simmer until all the chicken bits and drippings are incorporated and pour into pot. Add celery seed and salt and pepper. Simmer for 20-30 minutes.
Cut refrigerated biscuits into fourths. Drop into pot and cover with lid; simmer for 12 minutes or until dumplings are cooked through. Ladle servings into bowls.
This was a hit last night with the family. I've adapted the recipe from one on Allrecipes.com.
CARAMEL APPLE PORK CHOPS
6-8 boneless pork chops
2 tsp. olive oil
1/2 cup brown sugar
salt & pepper to taste
1/2 tsp. cinnamon
1/4 tsp. nutmeg
dash of ground cloves
1/2 cup (one stick) unsalted butter
4 Granny Smith apples; peeled, cored, and sliced
Preheat oven to 400 degrees.
Heat oil in a large skillet over medium heat. Cook pork chops 5-6 minutes on both sides, or until done. Transfer chops to 9x13 baking dish.
Melt butter in skillet. Stir in brown sugar, cinnamon, nutmeg, cloves, and salt and pepper. Stir in apples to coat. Reduce heat to low, cover, and cook for 3-4 minutes or until apples are tender. Remove apples with slotted spoon and place over chops in baking dish.
To thicken sauce, in a small bowl whisk 1 Tbsp. cornstarch with 1 1/2 Tbsp. water. Slowly whisk cornstarch mixture into sauce, adding only as much needed for desired consistency. Cook for 2 minutes. Pour over apples and chops.
Place dish in oven and bake for 10 minutes or until heated through.
Monday, January 25, 2010
These are simple to make and taste good. Normally I can get 10 enchiladas in a 9x13, but this time around I was using Misson's new Homestyle tortillas, which are very thick, so I only got 8 enchiladas in the pan. I only use about half of the can of refried beans.
10 soft taco size flour tortillas
1 can refried beans
2 cans (or one large can) enchilada sauce (I like Old El Paso)
3 cups shredded cooked chicken
2 cups shredded cheddar or Mexican cheese blend
1 small can sliced olives, drained.
Preheat oven to 350 degrees.
In a medium bowl combine chicken and about 1/2 - 2/3 of a can of enchilada sauce (just enough to moisten and coat the chicken).
To assemble enchiladas, spread half of each tortilla with about 1-2 Tbsp. refried beans:
Spoon chicken on other half and top with cheese:
Now roll tightly, starting on chicken side. The refried beans will act as a seal. Place enchiladas in 9x13 baking dish:
Pour remaining enchilada sauce over enchiladas. Sprinkle any remaining chicken on top:
Sprinkle olives and remaining cheese on top:
Bake for 20 - 30 minutes, or until heated through and bubbly. Serve with sour cream.
Monday, January 11, 2010
Once again, this recipe is from an old issue of Good Housekeeping. It's a different spin on cauliflower - a refreshing change from the usual steamed stuff. There's lots of flavor and it's even healthy! It is suggested to serve with fresh chives as garnish. But I don't bother with that because fresh chives are expensive.
1 head (2 lbs) cauliflower, trimmed and separated into 1-inch florets
1 medium onion, coarsely chopped
2 Tbsp reduced-sodium soy sauce
1 Tbsp olive oil
1 clove garlic, minced or crushed with press
Preheat oven to 400. In large bowl or gallon-size Ziploc bag, toss ingredients to coat. Spread on a foil-lined jelly-roll pan or large cookie sheet.
Roast cauliflower 30 minutes or until tender and browned, stirring occasionally.
Thursday, January 7, 2010
I found this recipe in the May 2007 issue of Good Housekeeping. I have wanted to try it since then and today was the day. We have a lemon tree in the backyard that is going bananas (ha ha) so I had more than enough fresh lemon juice. Too much, in fact. I added more lemon juice than was called for in the recipe and the sauce turned out too tart. So now I know to follow the recipe exactly. The little lumps you see in the sauce is lemon pulp. We have some hearty lemons ...
I LOVE lemon chicken! And this is not very unhealthy, even if it is fried, because the fats are divided between butter and olive oil. Just try it and I think you will like it very much. Unless you hate lemon. Like my daughter. Then you will gag and your eyes will roll into the back of your head as you spasm to the floor.
Just a warning.
KATIE COURIC'S LEMON CHICKEN
(adapted by moi)
4 boneless, skinless chicken breasts
1/2 cup flour
2 Tbsp. butter
2 Tbsp. olive oil
1 (14 oz) can (or 1 3/4 cups) chicken broth
1/4 cup fresh lemon juice
salt and pepper to taste
Pound chicken breasts with meat mallet to a uniform 1/2-inch thickness. Dredge lightly in flour, reserving excess.
In large saute pan, over medium-high heat, melt butter with oil until it sizzles. Add chicken breasts and cook 4-5 minutes, turning over once, until juices run clear. Remove chicken to serving plate.
Stir 1-2 Tbsp. reserved flour into saute pan. Whisk in broth and lemon juice; heat to boiling. Boil 1 minute to thicken slightly. Season to taste with salt and pepper.
Pour sauce over chicken as desired. Serve with white or brown rice.