My friend Sarah sent this to me and I immidiately fell in love!!! Thanks buddy!
Ingredients:
Chicken:
2 tablespoons dark brown sugar
1 teaspoon paprika
1 teaspoon chili powder
3/4 teaspoon ground cumin
1/2 teaspoon ground chipotle Chile pepper
1/2 teaspoon salt
1/4 teaspoon ground ginger
2 pounds skinless, boneless chicken thighs
Cooking spray
Sauce:
2 teaspoons canola oil
1/2 cup finely chopped onion
2 tablespoons dark brown sugar
1 teaspoon chili powder
1/2 teaspoon garlic powder
1/2 teaspoon dry mustard
1/4 teaspoon ground allspice
1/8 teaspoon ground red pepper
1 cup ketchup
2 tablespoons cider vinegar
1 tablespoon molasses
Remaining ingredients:
8 (2-ounce) sandwich rolls, toasted
16 hamburger dill chips
Directions:
Prepare grill.
To prepare chicken, combine first 7 ingredients in a small bowl. Rub spice mixture evenly over chicken. Place chicken on a grill rack coated with cooking spray; cover and grill 20 minutes or until a thermometer registers 180°, turning occasionally. Let stand for 5 minutes. Shred with 2 forks.
To prepare sauce, heat canola oil in a medium saucepan over medium heat. Add onion; cook for 5 minutes or until tender, stirring occasionally. Stir in 2 tablespoons sugar and next 5 ingredients (through pepper); cook 30 seconds. Stir in ketchup, vinegar, and molasses; bring to a boil. Reduce heat, and simmer 10 minutes or until slightly thickened, stirring occasionally. Stir in chicken; cook 2 minutes or until thoroughly heated.
Place about 1/3 cup chicken mixture on bottom halves of sandwich rolls; top each serving with 2 pickle chips and top roll half.
Sunday, August 30, 2009
P. F. Chang's Stir-Fried Spicy Eggplant
Serves 1 as an entrée, 2 as a side!
Ingredients:
1 pound eggplant, peeled, cut into 1-inch dice
1 teaspoon garlic
1 tablespoon cornstarch mixed with 2 tablespoons water to make a paste
Canola oil for deep-frying
Spicy Sauce:
2 tablespoons vegetarian oyster sauce (or substitute oyster sauce)
2 tablespoons Lite soy sauce
2 tablespoons water
1 tablespoon white vinegar
1 tablespoon granulated sugar
1 teaspoon chili paste (Sambal Oleck preferred)
1/2 teaspoon ground bean sauce (Koon Chun preferred)
1/2 teaspoon sesame oil
Directions:
Combine all Spicy Sauce ingredients and mix well. In a wok, deep-fry eggplant at 350 degrees F for 1 minute. Remove eggplant and drain on paper towels. Meanwhile remove all but 1/2 teaspoon of oil from wok. On high heat, stir-fry garlic for 5 seconds then add Spicy Sauce. Reduce heat and let sauce simmer 20 seconds. Add eggplant and simmer for another 10 seconds. Stir in cornstarch paste a little at a time until desired consistency. Serve immediately.
Ingredients:
1 pound eggplant, peeled, cut into 1-inch dice
1 teaspoon garlic
1 tablespoon cornstarch mixed with 2 tablespoons water to make a paste
Canola oil for deep-frying
Spicy Sauce:
2 tablespoons vegetarian oyster sauce (or substitute oyster sauce)
2 tablespoons Lite soy sauce
2 tablespoons water
1 tablespoon white vinegar
1 tablespoon granulated sugar
1 teaspoon chili paste (Sambal Oleck preferred)
1/2 teaspoon ground bean sauce (Koon Chun preferred)
1/2 teaspoon sesame oil
Directions:
Combine all Spicy Sauce ingredients and mix well. In a wok, deep-fry eggplant at 350 degrees F for 1 minute. Remove eggplant and drain on paper towels. Meanwhile remove all but 1/2 teaspoon of oil from wok. On high heat, stir-fry garlic for 5 seconds then add Spicy Sauce. Reduce heat and let sauce simmer 20 seconds. Add eggplant and simmer for another 10 seconds. Stir in cornstarch paste a little at a time until desired consistency. Serve immediately.
Sunday, August 2, 2009
Cesear Salad Dressing
Recipe from my mom. Sounds yummy!!!
Ingredients:
1 cup of mayo
1/2 grated Parmesan cheese
1/2 tsp Worcestershire sauce
1 Tb lemon juice
1/4 tsp salt
1/8 tsp pepper
3 Tb cream
3 Tb milk
Directions:
Put all ingredients into a container and shake until mixed. May need to add more milk if too thick.
Ingredients:
1 cup of mayo
1/2 grated Parmesan cheese
1/2 tsp Worcestershire sauce
1 Tb lemon juice
1/4 tsp salt
1/8 tsp pepper
3 Tb cream
3 Tb milk
Directions:
Put all ingredients into a container and shake until mixed. May need to add more milk if too thick.
Wednesday, July 15, 2009
Homemade Pizza Crust
I've never made this, but my friend Amy posted this on her blog and I know she is a fab. cook!
Ingredients:
3 cups warm water
8 cups of whole wheat flour**
1-2 tbsp. buttermilk, yogurt, vinegar, or lemon juice***
1/4 cup honey
2 tbsp. dry yeast
1/2 cup warm water
1 tsp honey
1 tbsp salt
**You do not have to use whole wheat. You can use white or a mixture of both. The whole wheat will make it better for you but you might want to soak the flour first. This makes the nutrients in the whole wheat more readily available for your body to absorb and use! To read more about soaking, go here.
***Only use one of these ingredients if you decide to soak your flour. Otherwise they are not needed in the recipe.
Directions:
1. Soaking: Combine 8 cups of flour, 3 cups water, 1-2 tbsp of acid medium (buttermilk, plain yogurt, lemon juice, or vinegar), and 1/4 cup of honey. Cover and leave on counter for 12-24 hours.
2. After soaking, activate the yeast in remaining 1/2 cup of warm water and 1 tsp honey. (If you decided not to soak your flour, then just dissolve the yeast into the water and honey and then add the rest of the ingredients and mix.)
3. Combine activated yeast, salt, and soaked flour mixture. You may need to add some more flour to make a moist but firm dough.
4. Knead for 5-10 minutes. Let it rise if you want a thicker dough.
5. Divide into 4 sections for 4 crusts.
6. Spread onto greased pizza pan. Top with sauce, your favorite meats and veggies. I usually cook it for about 10 minutes on 475 degrees. Then I take it out, add shredded cheese, and cook for another 4-5 minutes or until it looks ready. Serve and enjoy!
Ingredients:
3 cups warm water
8 cups of whole wheat flour**
1-2 tbsp. buttermilk, yogurt, vinegar, or lemon juice***
1/4 cup honey
2 tbsp. dry yeast
1/2 cup warm water
1 tsp honey
1 tbsp salt
**You do not have to use whole wheat. You can use white or a mixture of both. The whole wheat will make it better for you but you might want to soak the flour first. This makes the nutrients in the whole wheat more readily available for your body to absorb and use! To read more about soaking, go here.
***Only use one of these ingredients if you decide to soak your flour. Otherwise they are not needed in the recipe.
Directions:
1. Soaking: Combine 8 cups of flour, 3 cups water, 1-2 tbsp of acid medium (buttermilk, plain yogurt, lemon juice, or vinegar), and 1/4 cup of honey. Cover and leave on counter for 12-24 hours.
2. After soaking, activate the yeast in remaining 1/2 cup of warm water and 1 tsp honey. (If you decided not to soak your flour, then just dissolve the yeast into the water and honey and then add the rest of the ingredients and mix.)
3. Combine activated yeast, salt, and soaked flour mixture. You may need to add some more flour to make a moist but firm dough.
4. Knead for 5-10 minutes. Let it rise if you want a thicker dough.
5. Divide into 4 sections for 4 crusts.
6. Spread onto greased pizza pan. Top with sauce, your favorite meats and veggies. I usually cook it for about 10 minutes on 475 degrees. Then I take it out, add shredded cheese, and cook for another 4-5 minutes or until it looks ready. Serve and enjoy!
Thursday, July 2, 2009
Pan Seared Chicken with Garlic Sauce
Ingredients:
1 tsp paprika
1 tsp dried thyme
1/2 tsp dried rosemary
1/2 tsp table salt
1/4 tsp black pepper
1 pound(s) uncooked boneless, skinless chicken breast, four 4-oz pieces
1 tsp olive oil
12 medium garlic clove(s), halved
1 cup(s) fat-free chicken broth, reduced-sodium, divided
Directions:
Preheat oven to 450°.
Combine first 5 ingredients in a small bowl. Sprinkle both sides of chicken with herb mixture.
Heat oil in a large ovenproof nonstick skillet over medium-high heat. Add chicken, and cook 2 minutes on each side. Add garlic and 3⁄4 cup broth. Place pan in oven. Bake at 450° for 10 minutes or until chicken is done and garlic cloves are soft.
Remove pan from oven. Transfer chicken to a platter; keep warm. Add remaining 1⁄4 cup broth to pan. Mash garlic with a fork. Cook garlic mixture over medium heat 2 minutes or until thoroughly heated; stir. Serve garlic sauce over chicken. Yield: 4 servings (serving size: 1 chicken breast and 2 tablespoons garlic sauce). 3 pts each
1 tsp paprika
1 tsp dried thyme
1/2 tsp dried rosemary
1/2 tsp table salt
1/4 tsp black pepper
1 pound(s) uncooked boneless, skinless chicken breast, four 4-oz pieces
1 tsp olive oil
12 medium garlic clove(s), halved
1 cup(s) fat-free chicken broth, reduced-sodium, divided
Directions:
Preheat oven to 450°.
Combine first 5 ingredients in a small bowl. Sprinkle both sides of chicken with herb mixture.
Heat oil in a large ovenproof nonstick skillet over medium-high heat. Add chicken, and cook 2 minutes on each side. Add garlic and 3⁄4 cup broth. Place pan in oven. Bake at 450° for 10 minutes or until chicken is done and garlic cloves are soft.
Remove pan from oven. Transfer chicken to a platter; keep warm. Add remaining 1⁄4 cup broth to pan. Mash garlic with a fork. Cook garlic mixture over medium heat 2 minutes or until thoroughly heated; stir. Serve garlic sauce over chicken. Yield: 4 servings (serving size: 1 chicken breast and 2 tablespoons garlic sauce). 3 pts each
7 Layer Mexican Dip
Janice made this for a family gathering...and it was almost all gone within minutes. Two points per serving (12 servings)
Ingredients:
1 cup(s) fat-free sour cream
2 tbsp reduced-sodium taco seasoning
9 oz fat-free bean dip, about 1 heaping cup
6 oz guacamole, about 3/4 cup
1/4 cup(s) low-fat shredded cheddar cheese
4 medium scallion(s), chopped
1 small tomato(es), chopped
6 medium olive(s), black, sliced
Directions:
Combine sour cream and taco seasoning; mix well.
Spread bean dip on bottom of a 12-inch round glass serving bowl or edged-platter. Top with guacamole, sour cream, cheese, scallions, tomatoes and olives. Yields about 1/4 cup dip per serving.
Ingredients:
1 cup(s) fat-free sour cream
2 tbsp reduced-sodium taco seasoning
9 oz fat-free bean dip, about 1 heaping cup
6 oz guacamole, about 3/4 cup
1/4 cup(s) low-fat shredded cheddar cheese
4 medium scallion(s), chopped
1 small tomato(es), chopped
6 medium olive(s), black, sliced
Directions:
Combine sour cream and taco seasoning; mix well.
Spread bean dip on bottom of a 12-inch round glass serving bowl or edged-platter. Top with guacamole, sour cream, cheese, scallions, tomatoes and olives. Yields about 1/4 cup dip per serving.
Chicken Teriyaki
Ingredients:
1/4 cup Italian reduced fat dressing
1 lb. boneless chicken breasts cut into strips
1 1/3 cups water
1/4 cup teriyaki sauce
1/2 tsp. garlic powder
2 cups frozen broccoli florets
1 1/2 cup Minute White rice, uncooked
Directions:
Heat dressing in large nonstick skillet on medium high heat. Add chicken and cook for 5 to 7 minutes or until cooked through. Add water, teriyaki sauce and garlic powder. Stir and bring to a boil. Stir in broccoli and rice. Cover. Cook on low heat for 5 minutes. Remove from heat and let stand for 5 minutes. Fluff with fork. Makes 4 servings.
1/4 cup Italian reduced fat dressing
1 lb. boneless chicken breasts cut into strips
1 1/3 cups water
1/4 cup teriyaki sauce
1/2 tsp. garlic powder
2 cups frozen broccoli florets
1 1/2 cup Minute White rice, uncooked
Directions:
Heat dressing in large nonstick skillet on medium high heat. Add chicken and cook for 5 to 7 minutes or until cooked through. Add water, teriyaki sauce and garlic powder. Stir and bring to a boil. Stir in broccoli and rice. Cover. Cook on low heat for 5 minutes. Remove from heat and let stand for 5 minutes. Fluff with fork. Makes 4 servings.
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