Sunday, June 28, 2009
Saturday, June 27, 2009
I love this chicken. It was so good, I couldn't stop eating it! I served it with rice that I cooked half water/half coconut milk. TASTY!!
1/2 cup coconut milk
1/2 cup water
8 chicken thighs
1/2 cup brown sugar
2 Tbsp. soy sauce
1/8 tsp. ground cloves
2 garlic cloves, minced
Combine coconut milk and water. Pour into greased slow cooker.
Add remaining ingredients in order listed.
Cover. Cook on low 5-6 hours.
Friday, June 26, 2009
1 lb. bag baby carrots
1 small onion, diced
14 1/2 oz. can green beans
3 lb whole chicken, cut into serving size pieces (I just used a few frozen chicken thighs)
2 tsp. salt
1/2 tsp. black pepper
1/2 cup chicken broth
1/4 cup white wine
1/2-1 tsp. dried basil
Put carrots, onion, and beans on bottom of slow cooker. Add chicken. Top with salt, pepper, broth, and wine. Sprinkle with basil.
Cover. Cook on low 8-10 hours, or high 3 1/2-5 hours.
Friday, June 19, 2009
This is a recipe that a friend emailed to me from allrecipes.com, knowing it is right up my alley. She was right! I couldn't resist- I had to make it! It is kind of like pecan pie meets chocolate chip cookie. Very rich, chocolaty and just yummy! I didn't have any pecans, so I just used extra chocolate chips. I also followed the suggestion of one of the reviewers and added about 1/2 cup brown sugar, 1/2 tsp of salt and 1/2 tsp of vanilla- kind of like when you make a chocolate chip cookie. But, many gave the recipe 5 stars making just as listed! It is very easy!
(I didn't have a ref. pie crust, so I made my own. That is why it looks a little funny, but it tasted great!!!)
1 cup white sugar
2 eggs, lightly beaten
1/2 cup chopped pecans
1/2 cup all purpose flour
1/2 cup butter, melted
1 cup semi-sweet chocolate chips
1 (9 in) pie shell
1) Preheat oven to 325 deg.
2) Combine cooled melted butter, sugar, eggs, pecans, flour and chocolate chips; mix well. Pour the mixture into the unbaked pastry shell and bake in the preheated oven for about 1 hour. Let cool and serve.
Ooooooh so good!
Thursday, June 4, 2009
1 tbsp olive oil
3 cloves garlic, minced
1 (6 oz.) can tomato paste
1 (28 oz.) can of diced or crushed tomatoes, drained
2 cups half & half, cream, 2% milk or soy creamer, heated
¼ cup fresh basil, chopped
2 tsp sugar
1 tsp garlic powder
¼ tsp white pepper
Heat oil in a saucepan over medium heat. Sauté garlic until fragrant, stirring often. Add tomato paste; stir and cook for 30 seconds. Add drained tomatoes, cover and simmer gently for 15 minutes. Remove from heat and let cool slightly. Puree with a stick blender in the saucepan or transfer to a blender to puree. Return to saucepan and stir in heated creamer, fresh basil, sugar, garlic powder, white pepper and salt to taste.
Serve with grilled cheese or toasted bread if desired.
This apple walnut chicken salad is a delightful main course, or omit the chicken and serve it as a first course green salad.
Fuji Apple Walnut Chicken Salad
- 6 cups mixed field greens (such as arugula, radicchio, curly endive, etc.)
- 1-1/2 cup cooked, shredded rotisserie chicken breast
- 1/3 cup blue cheese, crumbled
- 1/4 cup chopped walnuts, toasted
- 2 oz. apple chips
ForApple White Balsamic Vinaigrette:
- 2 Tbsp. apple juice concentrate
- 1 Tbsp apple cider vinegar
- 1 Tbsp. white balsamic vinegar
- 1 tsp. Dijon mustard
- 1/4 tsp. garlic powder
- 1/3 cup olive oil
Toss mixed greens, rotisserie chicken, blue cheese, walnuts and apple chips together in a large salad bowl. Whisk together remaining ingredients and pour over salad. Serve immediately.
Read more: "Fuji Apple Walnut Chicken Salad: This is one of those salad recipes your guests will beg you for. | Suite101.com" -http://healthycooking.suite101.com/article.cfm/fuji_apple_walnut_chicken_salad#ixzz0HTK3ZKPi&A