Ingredients
1 Tbsp vegetable oil
1 Tbsp minced garlic
1 tsp thyme
1 Tbsp curry powder
2 cups water
2 cups chicken stock (or 1 large bullion cube in 2 cups water)
1 (16-oz) frozen Ranchero Fiesto blend vegetables (Stop & Shop brand; made up of broccoli, white beans, dark red kidney beans, Garbanzo beans, carrots, Italian green beans, and red peppers)
1 tsp brown sugar
Salt to taste
1/2 tsp red pepper flakes
Method
1. Heat oil in a medium soup pot over medium-high heat. Add garlic, thyme, and curry powder and cook, stirring for about 1 minute.
2. Add water, chicken stock, frozen vegetables, and brown sugar. Bring just to a boil.
3. Reduce heat and cook until vegetables are heated through, about 10 minutes. Add salt and red pepper flakes to taste.
Adapted from the Hartford Courant recipe Easy Vegetable Soup.
Sunday, December 16, 2012
Saturday, December 15, 2012
Breaded Dijon Chicken Breast
Ingredients
6 boneless skinless chicken breasts
2 eggs
2 Tbsp Dijon mustard
1 1/2 cups breadcrumbs
1 tsp garlic powder
1 tsp seasoning salt
1/2 tsp ground black pepper
1/2 tsp paprika
1 pinch cayenne pepper
Olive oil
Method
1. Prepare an ungreased baking pan and set oven to 400 degrees.
2. Pat the chicken dry using paper towels.
3. In a shallow dish whisk the eggs with Dijon mustard until well blended.
4. In another shallow dish, combine the dry bread crumbs with the garlic powder, seasoned salt, black pepper, paprika, and cayenne pepper.
5. Dip chicken breasts into the egg/mustard mixture allowing any excess to drip off, then place the chicken into the breadcrumb mixture turning to coat with the crumbs and pressing down with hands firmly to adhere the coating to the chicken; place onto a plate or the prepared baking sheet.
6. Cover the bottom of a skillet with oil then heat over medium-high heat.
7. Add in the breaded chicken one or two at a time and brown both sides (about 3 minutes per side or until golden brown, do not cook thoroughly).
8. Transfer to ungreased baking sheet and bake the chicken for 30 minutes or until cooked through.
Adapted from the Food.com recipe "Kittencal's Tender and Juicy Breaded Dijon Chicken Breast."
6 boneless skinless chicken breasts
2 eggs
2 Tbsp Dijon mustard
1 1/2 cups breadcrumbs
1 tsp garlic powder
1 tsp seasoning salt
1/2 tsp ground black pepper
1/2 tsp paprika
1 pinch cayenne pepper
Olive oil
Method
1. Prepare an ungreased baking pan and set oven to 400 degrees.
2. Pat the chicken dry using paper towels.
3. In a shallow dish whisk the eggs with Dijon mustard until well blended.
4. In another shallow dish, combine the dry bread crumbs with the garlic powder, seasoned salt, black pepper, paprika, and cayenne pepper.
5. Dip chicken breasts into the egg/mustard mixture allowing any excess to drip off, then place the chicken into the breadcrumb mixture turning to coat with the crumbs and pressing down with hands firmly to adhere the coating to the chicken; place onto a plate or the prepared baking sheet.
6. Cover the bottom of a skillet with oil then heat over medium-high heat.
7. Add in the breaded chicken one or two at a time and brown both sides (about 3 minutes per side or until golden brown, do not cook thoroughly).
8. Transfer to ungreased baking sheet and bake the chicken for 30 minutes or until cooked through.
Adapted from the Food.com recipe "Kittencal's Tender and Juicy Breaded Dijon Chicken Breast."
Monday, December 10, 2012
Sweet Potato Biscuits
Ingredients
2 cups flour
2 Tbsp baking powder
1 tsp baking soda
1 1/2 Tbsp sugar
2 tsp salt
6 Tbsp butter
1 1/2 cups mashed cooked sweet potato
1/2 cup milk
Method
1. Sift together first five ingredients.
2. Cut in butter until mealy.
3. Add potato and milk and knead into a ball. Divide into smaller pieces.
4. Turn onto a floured surface and roll dough into about 1/2 inch thickness. Fold in half and cut into circles.
5. Bake on greased sheet at 375 degrees for about 15 minutes.
Friday, October 26, 2012
Colonel Mustard Chicken
Ingredients
1/4 cup creamy Dijon mustard
1 Tbsp Worcestershire sauce
1/2 cup seasoned breadcrumbs
Sea salt
Cracked pepper
8 chicken thighs, skin removed
Method
1. Preheat oven to 475F.
2. Lightly grease baking sheet.
3. In a large bowl, mix mustard and Worcestershire until blended.
4. In a shallow container, mix breadcrumbs, salt, and pepper.
5. Toss chicken thighs first in mustard mixture and then breadcrumb mixture.
6. Place on baking sheet and bake for 15 minutes; turn over and bake an additional 15 minutes.
1/4 cup creamy Dijon mustard
1 Tbsp Worcestershire sauce
1/2 cup seasoned breadcrumbs
Sea salt
Cracked pepper
8 chicken thighs, skin removed
Method
1. Preheat oven to 475F.
2. Lightly grease baking sheet.
3. In a large bowl, mix mustard and Worcestershire until blended.
4. In a shallow container, mix breadcrumbs, salt, and pepper.
5. Toss chicken thighs first in mustard mixture and then breadcrumb mixture.
6. Place on baking sheet and bake for 15 minutes; turn over and bake an additional 15 minutes.
Wednesday, October 17, 2012
Banana-Chocolate Chip Muffins
Ingredients
3 medium very ripe bananas
1 egg
1/3 cup low-fat buttermilk or 1/3 cup milk
1/2 cup sugar
1/2 cup brown sugar
1 1/2 cups flour
1 tsp baking soda
1 tsp salt
2-3 Tbsp chocolate chips
2 Tbsp chopped walnuts (optional)
Method
1. Preheat oven to 350F.
2. In a large bowl, mash bananas with fork.
3. Whisk in egg, milk, sugar, and brown sugar.
4. In separate bowl, combine flour, baking soda, and salt.
5. Add flour mixture to banana mixture and combine well.
6. Fold in chocolate chips and walnuts.
7. Spoon equal amounts of batter into 12 muffin cups.
8. Bake 30 minutes or until toothpick inserted in center comes out clean.
9. Allow to cool slightly in pan, then remove to wire rack.
Adapted from the Food.com recipe Banana-Chocolate Chip Muffins.
3 medium very ripe bananas
1 egg
1/3 cup low-fat buttermilk or 1/3 cup milk
1/2 cup sugar
1/2 cup brown sugar
1 1/2 cups flour
1 tsp baking soda
1 tsp salt
2-3 Tbsp chocolate chips
2 Tbsp chopped walnuts (optional)
Method
1. Preheat oven to 350F.
2. In a large bowl, mash bananas with fork.
3. Whisk in egg, milk, sugar, and brown sugar.
4. In separate bowl, combine flour, baking soda, and salt.
5. Add flour mixture to banana mixture and combine well.
6. Fold in chocolate chips and walnuts.
7. Spoon equal amounts of batter into 12 muffin cups.
8. Bake 30 minutes or until toothpick inserted in center comes out clean.
9. Allow to cool slightly in pan, then remove to wire rack.
Adapted from the Food.com recipe Banana-Chocolate Chip Muffins.
Monday, October 15, 2012
Breaded Pork Chops
Ingredients
4 pork chops
1/2 cup flour
1 egg, lightly beaten
1/4 cup milk
Red Hot sauce
1 cup Italian breadcrumbs
1 tsp garlic powder
1/4 tsp cracked pepper
2 Tbsp olive oil
Method
1. Preheat oven to 350F.
2. Pour the flour into a shallow bowl. Mix the egg, milk, and several dashes of Red Hot sauce together in a second bowl, and then mix together the bread crumbs, garlic powder, and pepper in a third bowl.
3. Heat up the olive oil in a skillet. Brown each pork chop on both sides for about 1-2 minutes.
4. Transfer to a lightly oiled baking sheet and bake for 25 minutes or until cooked (time will need to be increased depending on the thickness of the chops).
4 pork chops
1/2 cup flour
1 egg, lightly beaten
1/4 cup milk
Red Hot sauce
1 cup Italian breadcrumbs
1 tsp garlic powder
1/4 tsp cracked pepper
2 Tbsp olive oil
Method
1. Preheat oven to 350F.
2. Pour the flour into a shallow bowl. Mix the egg, milk, and several dashes of Red Hot sauce together in a second bowl, and then mix together the bread crumbs, garlic powder, and pepper in a third bowl.
3. Heat up the olive oil in a skillet. Brown each pork chop on both sides for about 1-2 minutes.
4. Transfer to a lightly oiled baking sheet and bake for 25 minutes or until cooked (time will need to be increased depending on the thickness of the chops).
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