sweet potatoes (however many you need to feed your family) cut into 1/4 inch matchsticks
salt
pepper
chives
2 Tbsp. olive oil
Preheat oven to 425. Place sweet potatoes in a bowl and toss with olive oil. Place sweet potatoes on a baking sheet. Spread out so they are not touching each other. Sprinkle with salt and pepper and chives. Bake for 15-20 minutes or until fries are slightly brown and you can stick a fork in them and it comes out very easily.
June 13, 2011
Pesto Pasta with Roasted Tomatoes (Our Best Bites)
1 pint cherry or grape tomatoes
8 oz. mushrooms, sliced
3-4 Tbsp. olive oil
salt
pepper
8 oz. bowtie pasta
1/4 C. pine nuts ( I left these out, they are expensive)
1/2 C. pesto sauce
1/3 C. shredded parmesan cheese
Preheat oven to 425. Place tomatoes and mushrooms on a foil-lined baking sheet and drizzle with olive oil. Toss with your fingers, making sure everything is coated with olive oil. Sprinkle lightly with salt and pepper. Cook for 12-15 minutes or until tomatoes look plump and some of the skins just start to split. While this is cooking, cook pasta as directed on box. While pasta is cooking, place pine nuts in a small skillet over medium heat. Stir frequently until the nuts turn golden brown and look slightly glossy, about 7-9 minutes. To assemble, toss the hot drained pasta with pesto and Parmesan cheese. Top with tomatoes and mushrooms and sprinkle with toasted pine nuts and additional parmesan cheese if desired.
8 oz. mushrooms, sliced
3-4 Tbsp. olive oil
salt
pepper
8 oz. bowtie pasta
1/4 C. pine nuts ( I left these out, they are expensive)
1/2 C. pesto sauce
1/3 C. shredded parmesan cheese
Preheat oven to 425. Place tomatoes and mushrooms on a foil-lined baking sheet and drizzle with olive oil. Toss with your fingers, making sure everything is coated with olive oil. Sprinkle lightly with salt and pepper. Cook for 12-15 minutes or until tomatoes look plump and some of the skins just start to split. While this is cooking, cook pasta as directed on box. While pasta is cooking, place pine nuts in a small skillet over medium heat. Stir frequently until the nuts turn golden brown and look slightly glossy, about 7-9 minutes. To assemble, toss the hot drained pasta with pesto and Parmesan cheese. Top with tomatoes and mushrooms and sprinkle with toasted pine nuts and additional parmesan cheese if desired.
Sweet and Sour Meatballs (Our Best Bites)
1 lb. ground beef
2 Tbsp. dehydrated onion
1/4 tsp. pepper
1 tsp. salt
1 egg, beaten
1/4 C. bread crumbs (I used Italian bread crumbs; you could just use Stove Top)
Sauce:
3/4 C. packed brown sugar
3 Tbsp. flour
1 1/2 C. water or pineapple juice
1/4 C. vinegar
3 Tbsp. soy sauce
In a bowl, combine meatball ingredients. Shape into 1 inch balls and place on a baking sheet lined with aluminum foil and sprayed with nonstick cooking spray. Place under the broiler in your oven for 5-7 minutes or until the meatballs begin to brown.
In a large saucepan, whisk together the sauce ingredients and bring to a boil. Add the meatballs and reduce heat, cover, and simmer for 20 minutes, stirring often. Serve over rice.
2 Tbsp. dehydrated onion
1/4 tsp. pepper
1 tsp. salt
1 egg, beaten
1/4 C. bread crumbs (I used Italian bread crumbs; you could just use Stove Top)
Sauce:
3/4 C. packed brown sugar
3 Tbsp. flour
1 1/2 C. water or pineapple juice
1/4 C. vinegar
3 Tbsp. soy sauce
In a bowl, combine meatball ingredients. Shape into 1 inch balls and place on a baking sheet lined with aluminum foil and sprayed with nonstick cooking spray. Place under the broiler in your oven for 5-7 minutes or until the meatballs begin to brown.
In a large saucepan, whisk together the sauce ingredients and bring to a boil. Add the meatballs and reduce heat, cover, and simmer for 20 minutes, stirring often. Serve over rice.
Cilantro-BBQ Grilled Pork Chops (Kraft Foods)
1/2 C. BBQ sauce1/2 C. chopped fresh cilantro
1 jalapeno, seeded, and finely chopped
1/2 tsp. orange zest
2 Tbsp. orange juice
4 bone-in pork chops (I used boneless)
Heat grill to medium-high heat. Mix all ingredients except chops. Brush mixture onto chops. Grill chops 7 to 8 minutes on each side or until done, brushing occasionally with remaining sauce.
Chocolate Cookie Ice Cream Slice (Kraft Foods)
5 C. chocolate ice cream, slightly softened (Or whatever flavor ice cream you prefer)14 Chips Ahoy! Cookies, crushed
1/4 C. butter, melted
1 1/2 C. thawed Cool Whip
1 square Baker's semi-sweet chocolate
Line 9x5 inch loaf pan with foil, with ends of foil extending over sides. Spread ice cream onto bottom of pan. Mix cookie crumbs and butter. Sprinkle over ice cream. Cover with ends of foil. Gently press crumb mixture into ice cream. Freeze 6 hours or until firm. Invert dessert onto plate when ready to serve. Remove pan and foil. Frost dessert with Cool Whip. Coarsely grate chocolate square. Sprinkle over dessert.
Pineapple-Shrimp Skewers (Kraft Foods)
6 Tbsp. Light Zesty Italian Dressing4 Tbsp. chopped cilantro
4 tsp. brown sugar
2 clove garlic, minced
1 tsp. chili powder
1/2 tsp. crushed red pepper
24 frozen uncooked cleaned medium shrimp, thawed
fresh pineapple chunks
Heat broiler. Mix first 6 ingredients in bowl until well blended. Add shrimp and pineapple. Toss to coat. Thread shrimp and pineapple chunks onto skewers. Broil, 6 inches from heat, 4 to 5 minutes or until shrimp turn pink.
Delightful Trifle
Make brownies (any kind you want) ahead of time and let cool completely. Cut up into squares.Make large box of chocolate instant pudding according to directions on box.
Make homemade whipping cream. (Mix whipping cream with 2 tsp. sugar and 1 tsp. vanilla. Mix until it turns into whip cream. It will take a while.)
1st layer-brownies
2nd layer-pudding
3rd layer-fresh sliced strawberries, blueberries, and raspberries
4th layer-homemade whip cream
I do a thick layer of each, then repeat so you have 2 layers of each.
DELICIOUS!
Berry Squares (Kraft Foods)
1 pkg. white cake mix or angel food cake mix, prepared and cooled3 Tbsp. orange juice
1 C. each- fresh blueberries, raspberries, and sliced strawberries
large pkg. Vanilla instant pudding
2 1/2 C. cold milk
1 tub (8 oz.) Cool Whip, thawed, divided
Drizzle prepared, cooled cake with orange juice. Top with berries. Beat pudding mix and milk in bowl with whisk 2 minutes. Stir in 1 C. Cool Whip. Spoon pudding mix over berries. Cover with remaining Cool Whip. Refrigerate 1 hour. Garnish with fresh berries just before serving.
June 10, 2011
Citrus and Mustard Chicken Marinade
Citrus and Mustard Chicken Marinade
6 Tbsp olive oil
1/4 cup apple cider vinegar
1 1/2 Tbsp lime juice
1/2 cup brown sugar
3 Tbsp mustard
3 cloves of garlic, minced
1 1/2 tsp salt
6 chicken breasts
Place all of the above ingredients except the chicken in a gallon sized freezer bag or 9 x 13 baking dish. Mix together and add chicken.
Seal the bag or cover the baking dish and refrigerate for at least 3 hours, all day would be best. Turn the chicken at least once during this process. Grill chicken and enjoy!
We grilled the chicken and then sliced it for sandwiches. They were soo yummy!
6 Tbsp olive oil
1/4 cup apple cider vinegar
1 1/2 Tbsp lime juice
1/2 cup brown sugar
3 Tbsp mustard
3 cloves of garlic, minced
1 1/2 tsp salt
6 chicken breasts
Place all of the above ingredients except the chicken in a gallon sized freezer bag or 9 x 13 baking dish. Mix together and add chicken.
Seal the bag or cover the baking dish and refrigerate for at least 3 hours, all day would be best. Turn the chicken at least once during this process. Grill chicken and enjoy!
We grilled the chicken and then sliced it for sandwiches. They were soo yummy!
June 7, 2011
Baked Creamy Chicken Taquitos-From Our Best Bites
3 oz. cream cheese, softened
1/4 C. green salsa (I used green salsa verde)
1 Tbsp. fresh lime juice
1/2 tsp. cumin
1 tsp. chili powder
1/2 tsp. onion powder
1/4 tsp. granulated garlic
3 Tbsp. chopped cilantro
2 Tbsp. sliced green onions (I used half of a yellow onion)
2 C. shredded cooked chicken
1 C. grated pepperjack cheese
small corn or flour tortillas
salt
cooking spray
Heat oven to 425. Line a baking sheet with foil and lightly coat with cooking spray.
Put cream cheese, green salsa, lime juice, cumin, chili powder, onion powder, & granulated garlic in bowl. Stir to combine well and then add cilantro and onions. Add chicken and cheese and combine well.
Place chicken mixture on tortilla and roll up as tight as you can. Place seam side down on baking sheet. Lay all of the taquitos on the baking sheet and make sure they are not touching each other. Spray the tops lightly with cooking spray and sprinkle a little salt on top. (I skipped the salt)
Place pan in oven and bake for 15-20 minutes or until crisp and the ends start to get golden brown.
These are delicious! My husband ate about 5.
1/4 C. green salsa (I used green salsa verde)
1 Tbsp. fresh lime juice
1/2 tsp. cumin
1 tsp. chili powder
1/2 tsp. onion powder
1/4 tsp. granulated garlic
3 Tbsp. chopped cilantro
2 Tbsp. sliced green onions (I used half of a yellow onion)
2 C. shredded cooked chicken
1 C. grated pepperjack cheese
small corn or flour tortillas
salt
cooking spray
Heat oven to 425. Line a baking sheet with foil and lightly coat with cooking spray.
Put cream cheese, green salsa, lime juice, cumin, chili powder, onion powder, & granulated garlic in bowl. Stir to combine well and then add cilantro and onions. Add chicken and cheese and combine well.
Place chicken mixture on tortilla and roll up as tight as you can. Place seam side down on baking sheet. Lay all of the taquitos on the baking sheet and make sure they are not touching each other. Spray the tops lightly with cooking spray and sprinkle a little salt on top. (I skipped the salt)
Place pan in oven and bake for 15-20 minutes or until crisp and the ends start to get golden brown.
These are delicious! My husband ate about 5.
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