Okay so I tried the Apple Stuffed Pork Tenderloin and I have to say it was really good. I did have a few problems but I overcame them. I couldn't find the kitchen string but I figured I would figure something out with that. My friend thought of using dental floss and I guess you could - I would just be afraid that the wax off of it would melt. I also thought of using twine (which I think is pretty much the same thing as kitchen string) but I couldn't think of where in Walmart I might find it and I had to use the bathroom so bad I couldn't think straight. Anyways - if anybody knows of where you could buy it let me know.
Back to the recipe - if you can't find kitchen string or twine toothpicks worked for me. The other problem I had was when I opened up my pork tenderloin it was actually 2 different pieces. but I made it work. I put one piece down, put the stuffing on top of that and then put the other piece of pork down - like a sandwich. It worked fine; just wish it was 1 piece. It wouldn't have caused me stress (I was having friends come over to try it).
I would suggest not chopping up the apple into really small pieces (which I did with my food chopper). I would have liked to have more of the apple taste. And next time I will add more apples than what it calls for.
Overall it was REALLY good (and easy) and it is something that I will be making for many more dinners!
Monday, September 22, 2008
Sunday, September 14, 2008
Okay - it's right
I heard back from my aunt and she looked over the recipe of the Spicy Oat Pancakes and she said that it was correct. So happy cooking! They are delicious!!
Might have messed up
My sister brought to my attention that I might have left some stuff off the spicy oat pancakes so you might not want to try them until I can double check with my aunt. I'll let you know when I have it right. Sorry!
Friday, September 12, 2008
Simple Italian Grilled Chicken
This is a fast easy way to do chicken and it is really good. I used my George Forman grill to cook it; but you could probably cook it any way you want.
3 tbls olive oil
1 tbls lemon juice
1 tbls italian seasoning
1 tsp garlic salt
1/4 tsp ground black pepper
4 boneless, skinless chicken breasts
Heat pan over medium heat
Combine olive oil, lemon juice, Italian seasoning, garlic salt, and pepper in medium microwavable bowl. Microwave on high for 1 minute. Stir.
Dip chick in olive oil mixture to coat evenly. Place on hot grill pan. Cook 6 to 8 minutes per side until juices run clear and thermometer reads 165F. Allow to rest 5 minutes before serving.
3 tbls olive oil
1 tbls lemon juice
1 tbls italian seasoning
1 tsp garlic salt
1/4 tsp ground black pepper
4 boneless, skinless chicken breasts
Heat pan over medium heat
Combine olive oil, lemon juice, Italian seasoning, garlic salt, and pepper in medium microwavable bowl. Microwave on high for 1 minute. Stir.
Dip chick in olive oil mixture to coat evenly. Place on hot grill pan. Cook 6 to 8 minutes per side until juices run clear and thermometer reads 165F. Allow to rest 5 minutes before serving.
Sweet-N-Tangy Pork Chops
1/4 c. chicken broth
2 Tbls brown sugar
2 Tbls soy sauce
1/4 tsp crushed red pepper flakes
4 boneless pork loin chops
1 tsp olive or canola oil
2 tsp cornstarch
2 Tbls water
1/4 c. diced green pepper
1/4 c. diced sweet red pepper
In a bowl, combine the chicken broth, brown sugar, soy sauce and red pepper flakes; set aside. In a large nonstick skillet, brown the pork chops in oil. Pour sauce over pork chops. Reduce heat; cover and simmer for 10-12 mins or until meat juices run clear. Combine the corn starch and water until smooth; add to the skillet. Bring to a boil; cook and stir for 1-2 mins or until thickened. Garnish with peppers.
Yield: 4 servings
This comes from my mother-in-law and sounds way yummy. I'll let you know how they turn out.
2 Tbls brown sugar
2 Tbls soy sauce
1/4 tsp crushed red pepper flakes
4 boneless pork loin chops
1 tsp olive or canola oil
2 tsp cornstarch
2 Tbls water
1/4 c. diced green pepper
1/4 c. diced sweet red pepper
In a bowl, combine the chicken broth, brown sugar, soy sauce and red pepper flakes; set aside. In a large nonstick skillet, brown the pork chops in oil. Pour sauce over pork chops. Reduce heat; cover and simmer for 10-12 mins or until meat juices run clear. Combine the corn starch and water until smooth; add to the skillet. Bring to a boil; cook and stir for 1-2 mins or until thickened. Garnish with peppers.
Yield: 4 servings
This comes from my mother-in-law and sounds way yummy. I'll let you know how they turn out.
Dinnertime Quesadillas
2 cups shredded cooked chicken
1/2 cup drained canned whole kernel corn
1/2 cup sliced green onions (scallions)
1/2 cup drained canned black beans, rinsed
1 cup Thick 'n Chunky salsa (we used regular so it was runny)
1 cup Mexican Style Shredded Four Cheese
8 Flour Tortillas
1/2 cup drained canned whole kernel corn
1/2 cup sliced green onions (scallions)
1/2 cup drained canned black beans, rinsed
1 cup Thick 'n Chunky salsa (we used regular so it was runny)
1 cup Mexican Style Shredded Four Cheese
8 Flour Tortillas
LAYER: Chicken, corn, onions, beans, salsa and cheese evenly over one half of each tortilla.
FOLD: tortillas in half to enclose filling.
COOK: one or two quesadillas at a time in a large nonstick skillet on medium-high heat 3 min on each side or until quesadillas are lightly browned on both sides and cheese is melted.
Makes 4 servings, two quesadillas each
FOLD: tortillas in half to enclose filling.
COOK: one or two quesadillas at a time in a large nonstick skillet on medium-high heat 3 min on each side or until quesadillas are lightly browned on both sides and cheese is melted.
Makes 4 servings, two quesadillas each
This comes from kraftfoods.com
Apple Stuffed Pork Tenderloin
6 Tbs chicken broth
2 Tbs raisins
1/2 C chopped apple
1 celery rib, chopped
2 Tbs chopped onion
1 garlic clove, minced
1 1/2 C Caesar croutons
2 Tbs sliced almonds, toasted
1/8 tsp pepper
1 lb pork tenderloin
In a small saucepan; bring 4 Tbs broth to a boil. Remove from the heat; add raisins. Let stand for 5 mins. In a nonstick skillet coated with nonstick cooking spray, saute the apple, celery, onion and garlic for 3-4 mins or until tender. Remove from the heat; stir in the raisins with broth, croutons, nuts, pepper and the remaining broth.
Make a lengthwise slit down the center of the roast to within 1/2 in. of bottom. Open roast so it lies flat; cover with plastic wrap. Flatten to 1/2 in. thickness. Remove the plastic wrap; fill with stuffing mixture. Close roast; tie at 2-in. intervals with kitchen string and secure ends with toothpicks.
Place on a rack in a shallow baking pan coated with nonstick cooking spray. Bake at 425 for 25-30 mins or until a meat thermometer reads 160. Let stand for 5 mins. before slicing. Yields 3 servings.
I got this recipe from my mother-in-law and have never tried it but it sounds delicious so I think when I go grocery shopping I'm going to get all the ingredients for it.
Cathy - have you tired it? How does it taste?
2 Tbs raisins
1/2 C chopped apple
1 celery rib, chopped
2 Tbs chopped onion
1 garlic clove, minced
1 1/2 C Caesar croutons
2 Tbs sliced almonds, toasted
1/8 tsp pepper
1 lb pork tenderloin
In a small saucepan; bring 4 Tbs broth to a boil. Remove from the heat; add raisins. Let stand for 5 mins. In a nonstick skillet coated with nonstick cooking spray, saute the apple, celery, onion and garlic for 3-4 mins or until tender. Remove from the heat; stir in the raisins with broth, croutons, nuts, pepper and the remaining broth.
Make a lengthwise slit down the center of the roast to within 1/2 in. of bottom. Open roast so it lies flat; cover with plastic wrap. Flatten to 1/2 in. thickness. Remove the plastic wrap; fill with stuffing mixture. Close roast; tie at 2-in. intervals with kitchen string and secure ends with toothpicks.
Place on a rack in a shallow baking pan coated with nonstick cooking spray. Bake at 425 for 25-30 mins or until a meat thermometer reads 160. Let stand for 5 mins. before slicing. Yields 3 servings.
I got this recipe from my mother-in-law and have never tried it but it sounds delicious so I think when I go grocery shopping I'm going to get all the ingredients for it.
Cathy - have you tired it? How does it taste?
Foil-Pack Taco Chicken
This takes me back to my Girls Camp days doing foil dinners. I have made this and it is really good. I didn't put enough taco seasoning on the chicken so it was alittle bland. Just make sure you put on alot.
4 small boneless skinless chicken breast halves
4 tsp taco seasoning mix
1/2 lb. red potatoes, peeled, thinly sliced (about 2 cups) I used regular potatoes and it tasted fine
1/2 c. salsa
3/4 c. shredded cheese (it calls for mexican style)
1/4 c. sour cream
Preheat oven to 400. Place 1/2 c. of the potatoes on center of each of 4 large sheets of heavy duty foil (spray foil with cooking spray to prevent potatoes from sticking); top evenly with chicken, salsa, and cheese.
Bring up foil sides. Double fold top and both ends to seal each packet, leaving room for heat circulation inside. Place in 15x10x1-inch baking pan
Bake 30-35 min. or until chicken is cooked through. Remove packets from oven. Let stand 5 min. Cut slits in foil to release steam before opening. Serve with sour cream.
4 small boneless skinless chicken breast halves
4 tsp taco seasoning mix
1/2 lb. red potatoes, peeled, thinly sliced (about 2 cups) I used regular potatoes and it tasted fine
1/2 c. salsa
3/4 c. shredded cheese (it calls for mexican style)
1/4 c. sour cream
Preheat oven to 400. Place 1/2 c. of the potatoes on center of each of 4 large sheets of heavy duty foil (spray foil with cooking spray to prevent potatoes from sticking); top evenly with chicken, salsa, and cheese.
Bring up foil sides. Double fold top and both ends to seal each packet, leaving room for heat circulation inside. Place in 15x10x1-inch baking pan
Bake 30-35 min. or until chicken is cooked through. Remove packets from oven. Let stand 5 min. Cut slits in foil to release steam before opening. Serve with sour cream.
Thursday, September 11, 2008
Spicy Oat Pancakes
From the kitchen of my Aunt Lynn
3/4 c regular oats, uncooked
3/4 c. whole wheat flour
1 1/2 tsp baking powder
3/4 tsp cinnamon
1/4 tsp ginger
1/4 tsp baking soda
1 c. milk
1 egg
2 tbls oil
1 tbls honey or molasses
In a bowl, combine first 6 ingredients. In another bowl, mix egg, milk, oil, and honey; mix until blended and smooth. Combine dry and liquid ingredients and stir just until blended. Coat hot griddle with cooking spray. Pour a scant 1/4 cup of batter onto griddle. Cook until bubbles start to burst on the first side; flip pancake and cook other side.
Yield 10 pancakes
Note: Lynn adds no ginger and less cinnamon and adds chopped nuts. The added nuts are so yummy!
3/4 c regular oats, uncooked
3/4 c. whole wheat flour
1 1/2 tsp baking powder
3/4 tsp cinnamon
1/4 tsp ginger
1/4 tsp baking soda
1 c. milk
1 egg
2 tbls oil
1 tbls honey or molasses
In a bowl, combine first 6 ingredients. In another bowl, mix egg, milk, oil, and honey; mix until blended and smooth. Combine dry and liquid ingredients and stir just until blended. Coat hot griddle with cooking spray. Pour a scant 1/4 cup of batter onto griddle. Cook until bubbles start to burst on the first side; flip pancake and cook other side.
Yield 10 pancakes
Note: Lynn adds no ginger and less cinnamon and adds chopped nuts. The added nuts are so yummy!
Diane Bowen Chocolate Cake (also known as Texas Sheet Cake)
This cake is to die for! This also comes from my mom (as you will be able to tell I got alot of recipes from her. She is a GREAT cook!)
Heat together
1 stick butter
4 tbls cocoa
1/2 c. oil
1 c. water
Bring to a boil and pour over the following in a large bowl
1 tsp baking soda
2 c. flour
2 c. sugar
Add
1 tsp vanilla
1/2 c. buttermilk
2 eggs
Beat together well.
Bake at 350 for 20 minutes in a large greased cookie sheet.
Frosting
melt together
4 tbls. cocoa
1 stick butter
6 tbls milk
Remove from hear and beat in
about 4 1/2 c powered sugar
1 tsp vanilla
Pour over warm cake. Add nuts if desired.
Heat together
1 stick butter
4 tbls cocoa
1/2 c. oil
1 c. water
Bring to a boil and pour over the following in a large bowl
1 tsp baking soda
2 c. flour
2 c. sugar
Add
1 tsp vanilla
1/2 c. buttermilk
2 eggs
Beat together well.
Bake at 350 for 20 minutes in a large greased cookie sheet.
Frosting
melt together
4 tbls. cocoa
1 stick butter
6 tbls milk
Remove from hear and beat in
about 4 1/2 c powered sugar
1 tsp vanilla
Pour over warm cake. Add nuts if desired.
Chicken Enchilades
This comes from the kitchen of my mom and is so yummy!
cooked chicken
flour tortillas
2 can of cream of chicken
1 can chopped green chilies
1 can of water
sour cream
Mix cream of chicken soup, chilies, water, and a couple spoonfuls of sour cream. Mix until smooth. Pour some sauce into bottom of pan.
Wrap chicken in tortillas, fold, and put in 9" x 13" pan.
Pour the rest of the sauce over the tortillas.
Spread grated cheese over top and cover with aluminum foil.
Bake in oven at 350 for about 45 mins or until you can hear it bubbling.
Enjoy!
cooked chicken
flour tortillas
2 can of cream of chicken
1 can chopped green chilies
1 can of water
sour cream
Mix cream of chicken soup, chilies, water, and a couple spoonfuls of sour cream. Mix until smooth. Pour some sauce into bottom of pan.
Wrap chicken in tortillas, fold, and put in 9" x 13" pan.
Pour the rest of the sauce over the tortillas.
Spread grated cheese over top and cover with aluminum foil.
Bake in oven at 350 for about 45 mins or until you can hear it bubbling.
Enjoy!
Jeff's Peanut Butter Brownies
This one came from my mom who I think got it from my Grandma. I love it and my friend Denise has also fell in love with it.
2 sticks butter
2 c. brown sugar
2 eggs
2 c. flour
2 c. quick oatmeal
Mix all ingredients in the order given and then pat into a cookie sheet with sides. Bake for 22 minutes at 350.
Remove from oven, spread with peanut butter and top with chocolate icing. While still warm cut into squares and let cool.
I have found that this is easiest if you have a food processor to mix it up in. Add 1 ingredient at a time and then mix
2 sticks butter
2 c. brown sugar
2 eggs
2 c. flour
2 c. quick oatmeal
Mix all ingredients in the order given and then pat into a cookie sheet with sides. Bake for 22 minutes at 350.
Remove from oven, spread with peanut butter and top with chocolate icing. While still warm cut into squares and let cool.
I have found that this is easiest if you have a food processor to mix it up in. Add 1 ingredient at a time and then mix
White Chicken Chili
Thanks Elizabeth for this great recipe!
Spice Blend
1 tsp garlic powder
1 tsp ground cumin
1/8-1/4 tsp ground red pepper
1/2 tsp oregano leaves
1/2 tsp cilantro leaves
Chili
2 tbls olive oil
1 c. onions
3 garlic cloves
2 tsp ground cumin
1 tsp cumin seeds
6 c chiken broth
1 lb gound turkey sausage
3 c. cooked chicken
1 can (4 oz) green chilis undrained
2/3 c. barley (i suggest quick barley)
2 cans (16 oz. each) garbonzo beans
1 can (15 oz) navy beans, undrained
1/2 c. cheese
green onions
sour cream
1. Heat oil in pan and cook chicken.
2. Remove chicken. Add onion and garlic. Saute 5 minutes.
3. Add cumin, cumin seed and turkey sausage. Cook until sausage is browned.
4. Stir in chicken broth, chicken, green chilis, spice blend, barley, and beans. Bring to a boil. Thicken up with corn starch if desired. Simmer about 20 minutes or until barley is cooked.
5. If not eating it right away, put it in crock pot on warm until ready to eat.
6. Serve topped with cheese and sour cream.
This recipe makes alot so I always eat some that night and then freeze a couple containers. It's delicious!
Spice Blend
1 tsp garlic powder
1 tsp ground cumin
1/8-1/4 tsp ground red pepper
1/2 tsp oregano leaves
1/2 tsp cilantro leaves
Chili
2 tbls olive oil
1 c. onions
3 garlic cloves
2 tsp ground cumin
1 tsp cumin seeds
6 c chiken broth
1 lb gound turkey sausage
3 c. cooked chicken
1 can (4 oz) green chilis undrained
2/3 c. barley (i suggest quick barley)
2 cans (16 oz. each) garbonzo beans
1 can (15 oz) navy beans, undrained
1/2 c. cheese
green onions
sour cream
1. Heat oil in pan and cook chicken.
2. Remove chicken. Add onion and garlic. Saute 5 minutes.
3. Add cumin, cumin seed and turkey sausage. Cook until sausage is browned.
4. Stir in chicken broth, chicken, green chilis, spice blend, barley, and beans. Bring to a boil. Thicken up with corn starch if desired. Simmer about 20 minutes or until barley is cooked.
5. If not eating it right away, put it in crock pot on warm until ready to eat.
6. Serve topped with cheese and sour cream.
This recipe makes alot so I always eat some that night and then freeze a couple containers. It's delicious!
Jambalaya
This is a favorite in our house! Thanks Susannah for giving us the recipe so long ago!
1 box spanish rice
2 c. water
1 c. onion
1 c. green pepper
2 cloves garlic
1 can diced tomatos
polska kielbasa/ham/chicken/shrimp
Brown rice with onion and garlic according to box. Add water, tomatoes with juice and seasoning packet. Bring to a boil. Reduce heat. Simmer 10 minutes, then stir. Add meat and green peppers. Cover and cook 8-10 minutes.
1 box spanish rice
2 c. water
1 c. onion
1 c. green pepper
2 cloves garlic
1 can diced tomatos
polska kielbasa/ham/chicken/shrimp
Brown rice with onion and garlic according to box. Add water, tomatoes with juice and seasoning packet. Bring to a boil. Reduce heat. Simmer 10 minutes, then stir. Add meat and green peppers. Cover and cook 8-10 minutes.
In Need of Good Food
I have gotten to a point where cooking dinner is a big headache. I'm all out of ideas! I've been thinking for a while to start a blog to kind of use as a recipe swap. My friend Jessica started doing this and I thought it was a great idea (click here to go to her blog - she has some great recipes). Thanks Jessica - and sorry for copying you! If you have any recipes your want to share please email them to me at lostinthekitchen@gmail.com. Check back often to get if you ever feel lost in the kitchen and need some help!
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