This is an amazing recipe. I haven't made it in a while but my friend asked me for the recipe so I thought I would post it. I found this in the Joy of Cooking cookbook...one of my favorites.
Rinse and pat dry:
4 boneless skinless chicken breast halves
Lay on a work surface with the smoother side up. Make an incision about 3 inches long and 2 inches deep in the middle of the thick side to create a pocket.
In a small bowl, combine:
4 ounces of mild goat cheese, at room temperature
2 medium fresh jalapeno peppers, seeded and minced(I just use 1)
3 sundried tomato halves in oil, minced
Spoon one quarter of the filling into each pocket. Press to seal the edges. Generously season each chicken breast with salt and pepper to taste. Refrigerate for at least 15 minutes.
Meanwhile combine:
2 cups cooked black beans rinsed and drained
1 small red onion, finely chopped
1/3 cup chopped fresh cilantro
3 Tablespoons olive oil
1 teaspoon ground cumin
1 teaspoon red wine vinegar
Pinch of ground red pepper
Preheat the oven to 375
Cut four 15-inch squares of aluminum foil or parchment paper (I prefer parchment paper) and crease them in half on the diagnol. Spoon about 1/2 cup of the black bean mixture on one side of each paper, top with chicken breast and sprinkle with hot paprika.
Fold the empty half of the paper over the chicken to cover. Fold the edges of the paper together all the way around, closing the packet tightly. Set on baking sheets and bake until the packets are browned and puffed, about 5 minutes. Serve with lime wedges and rice.
This is one of our all time favorite recipes.
Friday, April 27, 2012
Sunday, April 8, 2012
Meatloaf....what a great comfort food!
I have always really liked meatloaf and now that I have found this recipe I love meatloaf...especially, when I am wanting some good hearty comfort food. This recipe is from the Joy of Cooking and my cookbook is falling apart because it is one of my favorites.
Meatloaf
Preheat the oven to 350 degrees. Lightly grease a 9 X 5 inch loaf pan.
Combine in a large bowl:
12 ounces ground beef chuck
12 ounces ground beef round (depending on what I have I usually just use 24 ounces of the same beef)
1 1/2 cups finely chopped onions
1 cup quick-cooking rolled oats or breadcrumbs (I use the old fashioned oats and those have worked too)
2/3 cup ketchup
2/3 cup finely chopped fresh parsley
3 large eggs, lightly beaten
1 tsp. ground thyme ( I usually don't have this and tonight I just added a little Italian seasoning)
1 teaspoon salt
1/2 tsp. black pepper
Knead the mixture with your hands until everything is well blended. Do not over mix.
Fill the loaf pan with the meat mixture, mounding the top. I sometimes put more ketchup on the top. Place the pan on a baking sheet and bake until the meat is firm to the touch and has shrunk from the sides of the pan or until an instant read thermometer inserted in the center of the load reads 160 degrees. 1- 1 1/4 hours. Pour off the excess fat and let stand for 15 minutes.
Meatloaf
Preheat the oven to 350 degrees. Lightly grease a 9 X 5 inch loaf pan.
Combine in a large bowl:
12 ounces ground beef chuck
12 ounces ground beef round (depending on what I have I usually just use 24 ounces of the same beef)
1 1/2 cups finely chopped onions
1 cup quick-cooking rolled oats or breadcrumbs (I use the old fashioned oats and those have worked too)
2/3 cup ketchup
2/3 cup finely chopped fresh parsley
3 large eggs, lightly beaten
1 tsp. ground thyme ( I usually don't have this and tonight I just added a little Italian seasoning)
1 teaspoon salt
1/2 tsp. black pepper
Knead the mixture with your hands until everything is well blended. Do not over mix.
Fill the loaf pan with the meat mixture, mounding the top. I sometimes put more ketchup on the top. Place the pan on a baking sheet and bake until the meat is firm to the touch and has shrunk from the sides of the pan or until an instant read thermometer inserted in the center of the load reads 160 degrees. 1- 1 1/4 hours. Pour off the excess fat and let stand for 15 minutes.
Black Bean and Corn Salsa...Always a hit!
Happy Easter! Yesterday we went to a family Easter party with my Aunt Lorna and Uncle Ed. We had a great time and were runner ups in the egg toss. Movie tickets were on the line and we were soooo close.:) I brought one of my favorite recipes Black Bean and Corn Salsa. I was given this recipe at one of my bridal showers and it has always been a big hit. Everyone LOVES it! Hope you enjoy!
Black Bean/Corn Salsa
2 cans black beans drained and rinsed
1 can corn
juice of 1 fresh lime
4 Tbsp. oil (I use olive oil)
4 green onions, chopped
1/2 red onion, finely chopped
1/2 cup fresh cilantro, chopped
1 1/2 tsp. cumin
2 tomatoes, chopped
1-2 cans rotele tomatoes with chilies
salt to taste
pepper to taste
1 avocado, chopped
Mix all ingredients excluding avocado. Add the avocado just prior to serving.
Great with Hint of Lime tortilla chips!
Black Bean/Corn Salsa
2 cans black beans drained and rinsed
1 can corn
juice of 1 fresh lime
4 Tbsp. oil (I use olive oil)
4 green onions, chopped
1/2 red onion, finely chopped
1/2 cup fresh cilantro, chopped
1 1/2 tsp. cumin
2 tomatoes, chopped
1-2 cans rotele tomatoes with chilies
salt to taste
pepper to taste
1 avocado, chopped
Mix all ingredients excluding avocado. Add the avocado just prior to serving.
Great with Hint of Lime tortilla chips!
Thursday, April 5, 2012
5 Star Vegetarian Dinner
Tonight I went vegetarian and gluten free. My dear friend Deb posted a meatless burger on her blog that I wanted to try and it was wonderful. This is a great dish with plenty of protein without the meat. This will definitely be served again. I served it topped with avocado, a side salad and Pao De Queijo (a brazilian cheese bread). I love Pao De Queijo and so do my boys!
Here are the recipes:
Lil Debs Meatless Burger
1 cup cooked quinoa
1 cup cooked brown rice (I didn't have time to make rice so I doubled the quinoa)
1 cup cooked black bean
1 cup finely chopped carrots
1 cup of shredded Mexican blend cheese(I used mozarella cheese)
2 eggs
2 tablespoons of brown rice flour (all purpose is fine)
2 green onions
1/4 teaspoon black pepper
1/4 teaspoon ground cumin
1/2 teaspoon sea salt
Oil for cooking
Easy, Mix it all together. Heat Frying pan with a few teaspoons of oil over medium heat. Only coat the pan with the oil, you are not trying to drown the burgers in oil. Measure 1/4 cup and form into patties. Cook until golden-brown, about 3 min each side. I made about 15 patties.
Quick Brazilian Cheese Rolls {Pao de Queijo} – Gluten Free!
Recipe by Our Best Bites
1 large egg
1/2 cup milk (I used rice milk)
1/4 cup canola oil
1 cup tapioca flour (sometimes labeled tapioca starch) no substitutions
1/2 tsp kosher salt
1/4 C grated cheddar cheese* (preferably medium or sharp)
1/4 C grated Parmesan cheese
*you can play around with the cheese. I’ve used Monterey Jack, low-moisture mozarella, swiss, and even gruyere in place of the cheddar. All great!
Optional: extra cheese to sprinkle on top and any herbs/flavorings you’d like to add. Try rosemary and or garlic powder, my favorites!
Preheat oven to 400 degrees. Place egg, milk, oil, tapioca flour, and salt in blender and blend until smooth. Add cheeses and pulse 2 times. Immediately pour batter into a mini muffin tin (if your muffin tin isn’t non-stick, spray lightly with non-stick spray first), filling each well about 3/4 full, or just slightly less. If desired (and I recommend), sprinkle a bit of parmesan cheese on top and/or a tiny sprinkle of kosher salt.
Bake for 15-20 minutes until puffed and golden. Remove from oven and cool for a few minutes before removing rolls from pan. Serve warm. {Que Gostoso!} These actually don’t re-heat well so I recommend making and eating fresh.
Yield: anywhere from 16-24 rolls, depending on how full you fill your muffin pan. I fill mine pretty full (a good 3/4 full) and I generally get about 16-18.
These will go quickly!
Here are the recipes:
Lil Debs Meatless Burger
1 cup cooked quinoa
1 cup cooked brown rice (I didn't have time to make rice so I doubled the quinoa)
1 cup cooked black bean
1 cup finely chopped carrots
1 cup of shredded Mexican blend cheese(I used mozarella cheese)
2 eggs
2 tablespoons of brown rice flour (all purpose is fine)
2 green onions
1/4 teaspoon black pepper
1/4 teaspoon ground cumin
1/2 teaspoon sea salt
Oil for cooking
Easy, Mix it all together. Heat Frying pan with a few teaspoons of oil over medium heat. Only coat the pan with the oil, you are not trying to drown the burgers in oil. Measure 1/4 cup and form into patties. Cook until golden-brown, about 3 min each side. I made about 15 patties.
Quick Brazilian Cheese Rolls {Pao de Queijo} – Gluten Free!
Recipe by Our Best Bites
1 large egg
1/2 cup milk (I used rice milk)
1/4 cup canola oil
1 cup tapioca flour (sometimes labeled tapioca starch) no substitutions
1/2 tsp kosher salt
1/4 C grated cheddar cheese* (preferably medium or sharp)
1/4 C grated Parmesan cheese
*you can play around with the cheese. I’ve used Monterey Jack, low-moisture mozarella, swiss, and even gruyere in place of the cheddar. All great!
Optional: extra cheese to sprinkle on top and any herbs/flavorings you’d like to add. Try rosemary and or garlic powder, my favorites!
Preheat oven to 400 degrees. Place egg, milk, oil, tapioca flour, and salt in blender and blend until smooth. Add cheeses and pulse 2 times. Immediately pour batter into a mini muffin tin (if your muffin tin isn’t non-stick, spray lightly with non-stick spray first), filling each well about 3/4 full, or just slightly less. If desired (and I recommend), sprinkle a bit of parmesan cheese on top and/or a tiny sprinkle of kosher salt.
Bake for 15-20 minutes until puffed and golden. Remove from oven and cool for a few minutes before removing rolls from pan. Serve warm. {Que Gostoso!} These actually don’t re-heat well so I recommend making and eating fresh.
Yield: anywhere from 16-24 rolls, depending on how full you fill your muffin pan. I fill mine pretty full (a good 3/4 full) and I generally get about 16-18.
These will go quickly!
Sweet Potato Fries
Last night for dinner we had turkey burgers, green beans and sweet potato fries. My 22 month old ate most of them because they are so yummy. I found the recipe at Our Best Bites. I have made them several times and we have never had left overs. I have not tried it with the sauce but I am sure that would be yummy too.
Baked Sweet Potato Fries with Honey-Lime Dip
Recipe by Our Best Bites
1 lb peeled sweet potatoes cut into 1/4″ match-sticks
2 T extra virgin olive oil
1/2 t cumin
1/2 t oregano
1/2 t coriander
1 t kosher salt
1 t parsley
1/8 tsp black pepper
*you want 1lb sweet potatoes after they are peeled, sliced, etc. If you weigh them at the store make sure you have a little more than a pound to allow for the peeling, and tossing of small pieces.
Preheat oven to 425 degrees. In a small bowl combine cumin, oregano, coriander, salt, parsley, and pepper.
Place sweet potatoes in a pile directly on baking sheet and drizzle with olive oil. Use hands to toss until all pieces are well coated. Sprinkle seasoning mixture on top and toss again with hands to coat.
Arrange sweet potatoes in a single layer so that pieces are not touching each other. Place pan in oven and bake for 15 minutes. Use a metal spatula to gently flip fries and then return pan to oven. Cook for an additional 15-20 minutes or until fries are starting to lightly brown and crisp. Remove pan from oven and cool 5 minutes. Serve immediately.
Honey-Lime Dip
6oz container plain, low-fat yogurt
1 T mayo (low cal is fine)
1/2 T honey
1 Tbs fresh lime juice
1/4 t cumin
1/8 t oregano
1 t parsley
1/2 t onion powder
1/2 t kosher salt
Mix all ingredients until combined. Chill until ready to use.
And sorry that my camera cord is still missing. I am sure one of my kids have put it in a very safe spot. Hopefully there will be pictures soon!
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