recipe from Real Simple magazine November 2003:
2 8.5 oz boxes cornbread mix (I use big box from Trader Joe's)
2 eggs, slightly beaten
1 8 oz container plain yogurt (I use greek yogurt)
2 7 oz cans whole kernel corn, drained
1 T dried rosemary (I use fresh)
Heat oven to 400* F. Lightly coat 13x9 inch baking pan with cooking spray and set aside.
Stir all ingredients together and spoon the batter into the prepared pan. Bake 25 minutes or just until golden.
*The corn bread can be made ahead to this point. Remove from pan, wrap in foil and freeze for up to 3 months. To serve, thaw and reheat in the foil in a 325* oven for 10 minutes or until heated through.
Showing posts with label oven. Show all posts
Showing posts with label oven. Show all posts
Sunday, July 1, 2012
Chicken Salad
about 3-4 breasts of chicken thawed and cut in half
(any seasonings you like to season chicken) I prefer freshly cracked black pepper, seasoned salt, Pampered Chef's Lemon Basil Rub, some rosemary, garlic powder, and Tony Chesere's creole seasoning( a smidgen)
1 pkg of sunflower seeds
1 pkg of dried cranberries
about a tbs celery seed or more
about 1/2 lb of white grapes sliced in half depending on size
about 1-2 cups of mayo
about 1-2 tbs of spicy brown mustard
Olive oil to spread on baking pan ( I use a Pampered Chef small rectangle stoneware bar pan)
Preheat oven to 350 dgrees, sometimes I do 375 depending on how much time I have. Make sure you get all of seasonings on both sides of chicken breasts and place in oven for about 30-35 minutes until you see white all through chicken.
While chicken is baking, go ahead and and add in a large mixing bowl the mayo and mustard. Slice the grapes and add in bowl along with the celery seed, sunflower seeds, and cranberries. I don't measure how much of each pkg added. I just dump what looks like a good amount. When chickenis finished let sit and cool about 5-10 minutes. Then cut into small cubes or pieces and add to bowl with other ingredients and mix well! After I make it I can never keep my fingers away! But it tastes better after it has set over night!
(any seasonings you like to season chicken) I prefer freshly cracked black pepper, seasoned salt, Pampered Chef's Lemon Basil Rub, some rosemary, garlic powder, and Tony Chesere's creole seasoning( a smidgen)
1 pkg of sunflower seeds
1 pkg of dried cranberries
about a tbs celery seed or more
about 1/2 lb of white grapes sliced in half depending on size
about 1-2 cups of mayo
about 1-2 tbs of spicy brown mustard
Olive oil to spread on baking pan ( I use a Pampered Chef small rectangle stoneware bar pan)
Preheat oven to 350 dgrees, sometimes I do 375 depending on how much time I have. Make sure you get all of seasonings on both sides of chicken breasts and place in oven for about 30-35 minutes until you see white all through chicken.
While chicken is baking, go ahead and and add in a large mixing bowl the mayo and mustard. Slice the grapes and add in bowl along with the celery seed, sunflower seeds, and cranberries. I don't measure how much of each pkg added. I just dump what looks like a good amount. When chickenis finished let sit and cool about 5-10 minutes. Then cut into small cubes or pieces and add to bowl with other ingredients and mix well! After I make it I can never keep my fingers away! But it tastes better after it has set over night!
Saturday, June 23, 2012
Greek Eggplant Casserole
Original recipe here: http://www.weightwatchers.com/food/rcp/RecipePage.aspx?recipeid=99091
Ingredients
| 3 spray(s) olive oil cooking spray | |
| 2 medium uncooked eggplant(s), peeled and cut lengthwise into 1/4-inch-thick slices | |
| 3/4 tsp table salt | |
| 1 pound(s) uncooked extra lean | |
| 1 cup(s) (chopped) uncooked onion(s), sliced | |
| 2 clove(s) (medium) garlic clove(s), minced | |
| 2 Tbsp parsley, fresh, chopped | |
| 1/3 tsp dried parsley | |
| 1/3 tsp chives, dried | |
| 1/3 tsp dried tarragon | |
| 1/4 tsp ground cinnamon | |
| 1/4 tsp ground nutmeg | |
| 1/2 tsp table salt | |
| 1/2 tsp black pepper, freshly ground | |
| 28 oz canned diced tomatoes | |
| 2 Tbsp canned tomato paste | |
| 6 oz grated Parmesan cheese, (about 3/4 cup) |
Instructions
- Preheat oven to 350ºF. Coat a 9 X 13-inch baking pan with cooking spray.
- Place eggplant slices on paper towels and sprinkle with 3/4 teaspoon of salt; let stand 20 minutes to draw out moisture.
- Meanwhile, coat a large nonstick skillet with cooking spray; set pan over medium-high heat. Add chicken; cook until browned, breaking up meat as it cooks, about 5 minutes. Add onion and garlic; cook, stirring often, until onion is soft, about 3 minutes more. Add fresh parsley, dried herbs, cinnamon, nutmeg and 1/2 teaspoon each of salt and pepper; stir to coat. Cook until herbs and spices are fragrant. about 1 minute.
- Add tomatoes and tomato paste; bring to a simmer. Reduce heat to low and simmer, uncovered, until sauce thickens, about 15 minutes. Transfer mixture to a large bowl and set aside.
- Off heat, coat surface of same skillet with cooking spray; set pan over medium-high heat. Wipe salt from eggplant slices with paper towel and add eggplant to hot skillet. Cook, until golden brown, about 2 minutes per side.
- Arrange half of eggplant slices on bottom of prepared baking pan, slightly overlapping pieces to cover entire surface of pan. Top eggplant with chicken mixture; top with 1/4 cup of grated topping. Top with remaining eggplant slices and remaining 1/2 cup of grated topping.
- Bake until top is golden brown and filling is hot, about 45 minutes. Let stand 10 minutes, slice into 8 pieces and serve.
Tuesday, June 12, 2012
Breakfast Casserole Muffins
Recipe from: http://www.cdkitchen.com/recipes/recs/1682/Breakfast-Casserole-Muffins98098.shtml
Breakfast Casserole Muffins
CDKitchen http://www.cdkitchen.com
Serves/Makes: 24 | Difficulty Level: 3 | Ready In: 30-60 minutes
Ingredients:
1 pound sausage, browned and drained
6 eggs
1 cup Bisquick baking mix
2 cups half and half
1/2 teaspoon salt
1/4 teaspoon black pepper
2 cups grated cheese
Directions:
Place drained sausage evenly in muffin tins which have been lightly greased. Mix eggs, Bisquick, half-and-half, salt and pepper together.
Pour evenly over the sausage. Top with grated cheese. Bake for 25 minutes at 350 degrees F.
Optional: While browning sausage, you can add some onions, green peppers and mushrooms. Also, bacon or ham can be substituted for sausage.
Recipe Location: http://www.cdkitchen.com/recipes/recs/1682/Breakfast-Casserole-Muffins98098.shtml
Recipe ID: 68971
Nutrition:
per serving: 182 calories, 15g fat, 4g carbohydrates, 7g protein.
This recipe is from CDKitchen http://www.cdkitchen.com
© 1995-2012 CDKitchen, Inc.
Banana Bread
Couldn't find Mom's recipe, but this was a delicious fill-in.
Recipe from: http://www.simplyrecipes.com/recipes/banana_bread/
Recipe from: http://www.simplyrecipes.com/recipes/banana_bread/
Banana Bread
INGREDIENTS
- 3 or 4 ripe bananas, smashed
- 1/3 cup melted butter (used Earth Balance)
- 1 cup sugar (can easily reduce to 3/4 cup)
- 1 egg, beaten
- 1 teaspoon vanilla
- 1 teaspoon baking soda
- Pinch of salt
- 1 1/2 cups of all-purpose flour (I used gluten-free and it was still delish)
METHOD
No need for a mixer for this recipe. Preheat the oven to 350°F (175°C). With a wooden spoon, mix butter into the mashed bananas in a large mixing bowl. Mix in the sugar, egg, and vanilla. Sprinkle the baking soda and salt over the mixture and mix in. Add the flour last, mix. Pour mixture into a buttered 4x8 inch loaf pan. Bake for 1 hour. Cool on a rack. Remove from pan and slice to serve.
Yield: Makes one loaf.
Mediterranean Chicken Bake
Recipe from Karina at Gluten Free Goddess: http://glutenfreegoddess.blogspot.com/2006/09/karinas-favorite-baked-chicken.html
4 split organic free-range chicken breasts [skinless are fine]
Sea salt and gluten-free Lemon Pepper seasoning, to taste
1 14-oz can Muir Glen fire-roasted tomatoes
with juice
3/4 cup of your Muir Glen pasta sauce
1/4 cup balsamic vinegar
1/2 cup red wine
6 cloves garlic, chopped
2 cups of thin pepper strips- mixed green, yellow and orange peppers2 large portobella mushrooms, sliced
10 to 12 grape or cherry tomatoes, halved
1/2 cup chopped black olives
2 heaping tablespoons capers
1/2 cup golden raisins
1 tablespoon dried basil
1 teaspoon dried oregano or marjoram
Preheat the oven to 350 degrees F.
Lightly oil a 10x13-inch baking pan
with olive oil.
Serves 4.
Read more: http://glutenfreegoddess.blogspot.com/2006/09/karinas-favorite-baked-chicken.html#ixzz1xdCfBqoi
 |
4 split organic free-range chicken breasts [skinless are fine]
Sea salt and gluten-free Lemon Pepper seasoning, to taste
1 14-oz can Muir Glen fire-roasted tomatoes
with juice3/4 cup of your Muir Glen pasta sauce
1/4 cup balsamic vinegar
1/2 cup red wine
6 cloves garlic, chopped
10 to 12 grape or cherry tomatoes, halved
1/2 cup chopped black olives
2 heaping tablespoons capers
1/2 cup golden raisins
1 tablespoon dried basil
1 teaspoon dried oregano or marjoram
Preheat the oven to 350 degrees F.
Lightly oil a 10x13-inch baking pan
with olive oil.
Wash the chicken in cold water and pat dry; season with lemon pepper; place in the baking dish.
In a mixing bowl, combine the remaining ingredients and pour over the chicken breasts.
Loosely cover with foil and bake until the chicken is no longer pink inside, anywhere from 30 to 45 minutes depending upon the size of the chicken breasts, etc.
Serve with brown rice, quinoa or mashed potatoes. Offer crumbled feta or goat cheese as a garnish.
Serves 4.
Read more: http://glutenfreegoddess.blogspot.com/2006/09/karinas-favorite-baked-chicken.html#ixzz1xdCfBqoi
Subscribe to:
Posts (Atom)