I've decided that the Pioneer Woman is an A+ cook. I've made her pot roast recipe and her lasagna. They were both AMAZING! So next time you're looking for a sure thing check her out.
Thursday, January 31, 2008
Vietnam Fried Rice
Tonight my props go out to Pat Ostetter Martin of Quang Ngai, Vietnam. I used her recipe from More-with-Less and I really enjoyed Fried Rice made by me for the first time! You must know Fried Rice always reminds me of the summer we went to Nepal. I ate a lot of Fried Rice to try and blot dahl out of my memory and I LOVE IT! So here's the recipe with my modifications:
Cook 1 c rice or have ready 3 c leftover rice (I used leftovers).
Heat in a large skillet:
4 T oil
Add:
1/2 lb. any cooked or raw meat cut into thin strips (I used leftover chicken)
1 onion, chopped (I used 1/2)
3 cloves garlic, minced (or 1 large spoonful from the jar)
1 t salt
1 t pepper
1 t sugar
1 T soy sauce
Stirfry until meat is hot, 1-2 minutes. (I sauted the onions first, we're not fans of uncooked onions).
Add:
3 c cooked rice
Stirfry 5 minutes. Add:
1 c leftover or frozen veggies (I used frozen peas and I peeled a carrot into the mix.)
Stir well into rice-meat mixture.
Just before serving make a hole in the middle and add:
2 eggs, beaten
Over medium heat stir carefully until eggs are cooked. Chop in small pieces and mix thoroughly. Serve piping hot.
Cook 1 c rice or have ready 3 c leftover rice (I used leftovers).
Heat in a large skillet:
4 T oil
Add:
1/2 lb. any cooked or raw meat cut into thin strips (I used leftover chicken)
1 onion, chopped (I used 1/2)
3 cloves garlic, minced (or 1 large spoonful from the jar)
1 t salt
1 t pepper
1 t sugar
1 T soy sauce
Stirfry until meat is hot, 1-2 minutes. (I sauted the onions first, we're not fans of uncooked onions).
Add:
3 c cooked rice
Stirfry 5 minutes. Add:
1 c leftover or frozen veggies (I used frozen peas and I peeled a carrot into the mix.)
Stir well into rice-meat mixture.
Just before serving make a hole in the middle and add:
2 eggs, beaten
Over medium heat stir carefully until eggs are cooked. Chop in small pieces and mix thoroughly. Serve piping hot.
Wednesday, January 16, 2008
This week so far
Monday: Roasted Chicken, green beans, & rolls
Tuesday: Pasta w/Marinara, Chicken (leftover from Mon.), & Parmesan
Tonight: Tacos, granted there are about 1,000,000 ways to make tacos, but tonight it was "what's left in the cupboad" tacos. Here's the version I did tonight:
Meat Mixture:
1 lb ground beef, cooked & crumbled. Add 1/2 jar of salsa, 1 can of beans (drained), 1 can of corn (drained), & 1 t salt; simmer 10-15 minutes. Add a smidge of water if all the liquid cooks down, you don't want it to be dry. This eliminates steps and dirty dishes. Plus you get your veggies in w/o having to think about a "side."
Spanish Rice:
3 T Butter
1 c white long grain rice
1 t chili powder
2 t cumin
2 t chicken soup base (0r bullion)
2 c water
Melt the butter, add rice and let it brown a bit. Then add everything else, let it come to a boil. Then cover and turn to simmer for 20 minutes.
Other Ingredients:
Corn tortillas, wrapped in towl and microwaved till hot
Cheedar Cheese, grated
Salsa
Olives
Sour Cream
Tuesday: Pasta w/Marinara, Chicken (leftover from Mon.), & Parmesan
Tonight: Tacos, granted there are about 1,000,000 ways to make tacos, but tonight it was "what's left in the cupboad" tacos. Here's the version I did tonight:
Meat Mixture:
1 lb ground beef, cooked & crumbled. Add 1/2 jar of salsa, 1 can of beans (drained), 1 can of corn (drained), & 1 t salt; simmer 10-15 minutes. Add a smidge of water if all the liquid cooks down, you don't want it to be dry. This eliminates steps and dirty dishes. Plus you get your veggies in w/o having to think about a "side."
Spanish Rice:
3 T Butter
1 c white long grain rice
1 t chili powder
2 t cumin
2 t chicken soup base (0r bullion)
2 c water
Melt the butter, add rice and let it brown a bit. Then add everything else, let it come to a boil. Then cover and turn to simmer for 20 minutes.
Other Ingredients:
Corn tortillas, wrapped in towl and microwaved till hot
Cheedar Cheese, grated
Salsa
Olives
Sour Cream
Tuesday, January 08, 2008
Black Beans & Rice
I must be my mother's daughter because I also made beans yesterday! I took ham to the church potluck sunday so I had a nice bone w/lots of meat left on it for my pot o'beans. Yum! Normally I just make the black bean and ham soup and corn bread like my mama, but this time I got to thinking about my favorite Brazilian-American Truda. She made black beans and then we would eat them on top of rice. And it was just as good as I remember it! (this picture isn't my dish but that what it would have looked like if I dished it up fancy.) Since it was a cold day and we were home I decided to make my beans on the stove to keep me warm :-)
Here's the Recipe:
Black Bean & Ham Soup
1 lb bag of black beans
Ham bone w/some meat on it
2 t Onion powder (my cheater method b/c I didn't want to cut up an onion)
Salt & pepper to taste
Soak beans as you prefer (back of bag has several options). I threw them in the pot the night before, then drained and rinsed the beans and added enough water to cover the beans & the ham bone. I simmered them for 3 or so hours. Then I removed the ham bone and picked all the ham off of it and put it back in the soup. There was too much liquid so I used my 2 c measuing cup to remove some. Then I added the onion powder, tasted the soup and added 2 t of salt. I wait to add the salt because the ham is salty and I don't want to over salt the soup. But you definitely need to add some to bring out the flavor like Mom said in the post below. I also added some leftover tomato sauce (1/2 c) for flavor. I like to take the potato masher and mash part of the beans so the soup gets thicker. I also cooked 1 1/2 c rice according to the directions. So to plate the meal or bowl it: scoop rice into bowl, ladel beans on top and enjoy!
Monday, January 07, 2008
Continuing to use that left over ham - - BEANS!
Ok....I know, I know. But we love Beans. And there is nothing like a good pot of beans made with ham and of course some freshly baked corn bread to go along. My mom used to make this for our family. It was one of my daddy's favorite meals and I admit it's one of mine. I made this Sunday afternoon. Of course Tex loved them. OK - - - he loves just about everything I cook. Thank goodness for crock pots because they make cooking a pot of beans so easy. First I must say that beans are very good for you. And they make a good filling meal. Plus it's one of those meals I call "cheap eats".
I also just read in the Fresno Bee a way to cook those beans so you don't "toot" all day long. Soak them in hot water. Lots of oligosaccharides (try to say that one!) the complex sugars in legumes that cause intestinal gas, leach out of legumes in a hot-water soak. If you're really worried about these sugars, drain the soaking water and replace it with fresh water before cooking. Sounds pretty easy doesn't it?
Here's my basic recipe for beans.
3 cups of Pinto beans. Wash thoroughly.
Put into a 4 qt. crock pot.
Cover beans with water (hot if you want) and fill to about 1" above the beans.
Add 1 diced onion.
Add what ever amount of ham you like or need to use up. Another good meat in Hot Links. It will make your beans a little spicy but good.
Add salt and pepper. The amount of salt depends on how salty your ham is. Remember that beans are basically bland and will need salt to bring out the flavor. My Nana spice is also good to add. Also good is bell pepper (diced of course).
I start my beans in the morning on low and they are done by dinner time. I many times start them when I come home for lunch. I put them on high and they are done when I get home. I don't soak them overnight like I use to and they turn out just as good.
This is also my basic bean recipe for making refried beans. When I am making refried beans I also add Garlic and a few pieces of bacon. Drain the water off when they are done cooking and then mash them up and there you have it - - Refried Beans! Don't hurt to add a little Lard or butter either.
Ok - - I know this can't be complete with out that famous poem...............
Beans, beans the musical fruit.
The more you eat, the more you toot.
The more you toot, the better you feel.
So - - - let's eat beans for every meal!
I also just read in the Fresno Bee a way to cook those beans so you don't "toot" all day long. Soak them in hot water. Lots of oligosaccharides (try to say that one!) the complex sugars in legumes that cause intestinal gas, leach out of legumes in a hot-water soak. If you're really worried about these sugars, drain the soaking water and replace it with fresh water before cooking. Sounds pretty easy doesn't it?
Here's my basic recipe for beans.
3 cups of Pinto beans. Wash thoroughly.
Put into a 4 qt. crock pot.
Cover beans with water (hot if you want) and fill to about 1" above the beans.
Add 1 diced onion.
Add what ever amount of ham you like or need to use up. Another good meat in Hot Links. It will make your beans a little spicy but good.
Add salt and pepper. The amount of salt depends on how salty your ham is. Remember that beans are basically bland and will need salt to bring out the flavor. My Nana spice is also good to add. Also good is bell pepper (diced of course).
I start my beans in the morning on low and they are done by dinner time. I many times start them when I come home for lunch. I put them on high and they are done when I get home. I don't soak them overnight like I use to and they turn out just as good.
This is also my basic bean recipe for making refried beans. When I am making refried beans I also add Garlic and a few pieces of bacon. Drain the water off when they are done cooking and then mash them up and there you have it - - Refried Beans! Don't hurt to add a little Lard or butter either.
Ok - - I know this can't be complete with out that famous poem...............
Beans, beans the musical fruit.
The more you eat, the more you toot.
The more you toot, the better you feel.
So - - - let's eat beans for every meal!
Saturday, January 05, 2008
The Year of the Pot Roast
After reading this recipe from The Pioneer Woman Cooks I just had to try it... and I must admit it's as good as she makes you think it is! Yummy! Here's the link to the recipe. Enjoy!
Friday, January 04, 2008
O Happy Day!
Many of you know my distain for my stove. I avoided cleaning it because of the lovely coat of paint that slowly came off as I cleaned it...PLUS the brand new stove/oven that has sat in my garage for 4 years, but thats another story and more $$$. Today Steve installed my brand "new" $35 Craigslist stovetop! Hooray! It's so nice and did I mention it only cost $35!!!! Yippeee!
Thursday, January 03, 2008
Creamed Ham and Eggs
I am a big believer in not wasting any food. Over the years I used to spend hours looking through recipe books to find ways to use food that I had on hand. Ok - - I admit I hate to go to the grocery store. With the holidays just passing I had a lot of left over ham. Years ago I came across this recipe. It is quick and easy. I know it sounds a little strange but it really is good. Ask Tex ....we had it for dinner tonight. I thought Tricia would also enjoy this one too as it is a way to use eggs. I know that someone with as many chickens as she has ....she has a lot of eggs.
3 tablespoons butter or margaine
3 tablespoons flour
1/2 tsp. dry mustartd
1/4 tsp. salt (or use onion salt)
1/8 tsp. pepper
2 1/4 cups milk
1 cup diced cooked ham
4 hard-cooked eggs, quartered
Melt butter in saucepan over low heat. Blend in flour and seasonings. Cook over low heat, stirring until mixture is smooth and bubbly. Remover from heat. Stir in milk. Heat to boiling, stirring constantly. Boil and stir 1 minute. Gently stir in ham and eggs; heat through.
Serve over rice, toast or biscuits.
6 servings.
3 tablespoons butter or margaine
3 tablespoons flour
1/2 tsp. dry mustartd
1/4 tsp. salt (or use onion salt)
1/8 tsp. pepper
2 1/4 cups milk
1 cup diced cooked ham
4 hard-cooked eggs, quartered
Melt butter in saucepan over low heat. Blend in flour and seasonings. Cook over low heat, stirring until mixture is smooth and bubbly. Remover from heat. Stir in milk. Heat to boiling, stirring constantly. Boil and stir 1 minute. Gently stir in ham and eggs; heat through.
Serve over rice, toast or biscuits.
6 servings.
Wednesday, January 02, 2008
What to do with Frying Oil?
I need suggestions on what to do with
oil that has been used once to fry fritters... it seems wasteful to throw out 2.5 bottle of oil but I'm not sure if I have other options. Help!
Check out more kitchen related dilemmas at Tammy's Recipes
New Year, New Inspiration
I get the rss feed from Tammy's Recipes and she has inspired me to revive Dinner Dilemma. Plus, I got a new cook book from Steve's mom, More-with-Less, which I'm eager to try out(Thanks Mom)! Hopefully my mama will join me on this adventure because she is the best cook I know. She's inventive and always on the lookout for something tasty. I'd also love to get your ideas/recipes so send 'em in!
Thursday, September 22, 2005
TEX'S FAVORITE MEATLOAF
Tex loves meatloaf. Yes, I know - - - but he does. I could make it every week and I don't think he would complain. For the working woman...that comes home at lunch....I start the first part of the recipe. This makes it go faster when I get home.
2 tbls. butter
1 large onion
1 rib celery, finely chopped
1/2 red bell pepper, finely chopped ( or sub. green bell pepper)
2 tsp. minced garlic
1 tsp. chopped thyme leaves
1 tsp. chopped rosemary
1/3 cup chopped fresh parsley (1 tbls. dried)
2 eggs
1 1/2 tsp. Dijon mustard
1/2 cup BBQ sauce
1Tbls Worcestershire sauce
1/2 cup heavy cream (milk)
2/3 cup Breadcrumbs
1 lb ground beaf
1 lb sausage (I use only Jimmy Dean or you can substitute hamburger)
1 tsp. salt
2 tsp. pepper
4 slices bacon (cut in half)
In skillet heat butter and add onion, celery, pepper and cook, stirring occasional, until softened and beginning to carmaelize (about 6 minutes).
Add garlic, thyme, rosemary, & parsley and cook for 2 minutes (less if using dried seasonings). Remove from heat and allow to cool.
Then transfer to bowl, add eggs, mustard, 1/4 cup BBQ sauce, Worcestershire sauce and cream. Mix and add bread crumbs, meat, salt, pepper, and mix until combined.
Transfer into 9 x 5 x 3 loaf pan - -with your hands form a loaf shape
Arrange slices of bacon on top of meatlaf.
Cover with remaining 1/2 cup BBQ sauce (may need additional).
Bake at 350 for 45 minutes to 1 hour, or until the bacon and sauce are slightly caramelized.
Let stand
This recipe was orginally from Emeril. But I have Carolaized it. It is a little easier and cheaper.
One of the things I like about this recipe in that cooking the first 3 ingrediants make this a better meatloaf in my estimation. PLUS....you can always improvise....like don't have bell pepper or celery......then don't put it in. It still turns out.
Also makes GREAT sandwiches!
2 tbls. butter
1 large onion
1 rib celery, finely chopped
1/2 red bell pepper, finely chopped ( or sub. green bell pepper)
2 tsp. minced garlic
1 tsp. chopped thyme leaves
1 tsp. chopped rosemary
1/3 cup chopped fresh parsley (1 tbls. dried)
2 eggs
1 1/2 tsp. Dijon mustard
1/2 cup BBQ sauce
1Tbls Worcestershire sauce
1/2 cup heavy cream (milk)
2/3 cup Breadcrumbs
1 lb ground beaf
1 lb sausage (I use only Jimmy Dean or you can substitute hamburger)
1 tsp. salt
2 tsp. pepper
4 slices bacon (cut in half)
In skillet heat butter and add onion, celery, pepper and cook, stirring occasional, until softened and beginning to carmaelize (about 6 minutes).
Add garlic, thyme, rosemary, & parsley and cook for 2 minutes (less if using dried seasonings). Remove from heat and allow to cool.
Then transfer to bowl, add eggs, mustard, 1/4 cup BBQ sauce, Worcestershire sauce and cream. Mix and add bread crumbs, meat, salt, pepper, and mix until combined.
Transfer into 9 x 5 x 3 loaf pan - -with your hands form a loaf shape
Arrange slices of bacon on top of meatlaf.
Cover with remaining 1/2 cup BBQ sauce (may need additional).
Bake at 350 for 45 minutes to 1 hour, or until the bacon and sauce are slightly caramelized.
Let stand
This recipe was orginally from Emeril. But I have Carolaized it. It is a little easier and cheaper.
One of the things I like about this recipe in that cooking the first 3 ingrediants make this a better meatloaf in my estimation. PLUS....you can always improvise....like don't have bell pepper or celery......then don't put it in. It still turns out.
Also makes GREAT sandwiches!
Thursday, September 15, 2005
Quick & Easy Pork Chop Skillet
This was an excellent pork chop recipe that I would definitely make again (link in title). The only think I would do differently is reserve the pears for some other use and just use the pear juice.
As sides we had french bread & zucchini from the garden. Naomi (almost 11 months old) loved it!
Monday, September 12, 2005
Good Meatloaf
After vacation I was so sick of fast food!!! But I also didn't have anything fresh in the fridge, thank goodness my mom taught me to stock the freezer & pantry! I had ground beef & corn in the freezer and some potatoes in the pantry. Talk about comfort food! The only problem is that I don't have a favorite meatloaf recipe so I went to allrecipes.com and found 1 that sounded good (link in title above). The only changes I made was using BBQ sauce on top instead of recipe b/c I ran out of ketchup. I also cooked it in muffin tin which cut the cook time in 1/2. Then I microed the corn and boiled and mashed the taters and ta-da, dinner is done!
Thursday, August 25, 2005
Old School Hamburger Helper
Feeling less than enspired last night, I was trying to figure out something to make w/ 1/2 lb. of left over ground beef. Then I remembered "my meal." Growing up this was the "Tricia Special" because I could make it all by my self! I haven't made it in ages so I gave it a whirl and the "recipe" came back to me just like riding a bike. Here it is:
Make 1 box of cheap mac & cheese as directed. Add a couple of slices of cheese at the end and stir till melted. Then add 1 can of chili beans and 1/2 of cooked ground beef (seasoned to your liking). Heat and Serve. If you want to be fancy you can put it in a casserole and heat in the oven w/slices of cheese on top.
Quick & super easy, the way I like it!
Make 1 box of cheap mac & cheese as directed. Add a couple of slices of cheese at the end and stir till melted. Then add 1 can of chili beans and 1/2 of cooked ground beef (seasoned to your liking). Heat and Serve. If you want to be fancy you can put it in a casserole and heat in the oven w/slices of cheese on top.
Quick & super easy, the way I like it!
CAROLA'S CHICKEN NOODLE SOUP
This is my easy version of Chicken Noodle Soup. I made it yesterday because my mom had come down with Vertigo ...again. I believe it can help cure you. Is this role reversal? I am now making soup for my mom when she it sick!! Ha HA
I have always loved the way the Mennonites made it. There was a certain flavor and I could never figure out what it was. Well about 15 years ago when we made a trip to Kansas for a Ensz reunion I finally learned the secret! It was Anise seed!!
4-5 Chicken Breasts (I use the boneless-skinless from Costco)
Put into a crock pot and fill to 3/4 full.
Add: 1 diced Onion
1/2 tsp. or less of Anise Seed Put into cheese cloth and tie up with twisty.
Optional: Shredded Carrots
1 - Tbls. dried parsley
Cook all day.
Remove chicken and shread.
Remove anise seed bag.
Return to chicken to pot.
Add 1-2 TBLS Chicken Soup Base (I get mine from Smart & Final....it's bright yellow)
Cook 1 - 1lb pkg Noodles. Add to chicken soup.
Add salt and pepper to taste! I use approx 1-2 tsp salt. 1/2 tsp pepper.
Also add more water if needed.... I usually do.
Set back and wait for the yum's, uhs and ahs!!
I have always loved the way the Mennonites made it. There was a certain flavor and I could never figure out what it was. Well about 15 years ago when we made a trip to Kansas for a Ensz reunion I finally learned the secret! It was Anise seed!!
4-5 Chicken Breasts (I use the boneless-skinless from Costco)
Put into a crock pot and fill to 3/4 full.
Add: 1 diced Onion
1/2 tsp. or less of Anise Seed Put into cheese cloth and tie up with twisty.
Optional: Shredded Carrots
1 - Tbls. dried parsley
Cook all day.
Remove chicken and shread.
Remove anise seed bag.
Return to chicken to pot.
Add 1-2 TBLS Chicken Soup Base (I get mine from Smart & Final....it's bright yellow)
Cook 1 - 1lb pkg Noodles. Add to chicken soup.
Add salt and pepper to taste! I use approx 1-2 tsp salt. 1/2 tsp pepper.
Also add more water if needed.... I usually do.
Set back and wait for the yum's, uhs and ahs!!
Thursday, August 18, 2005
GREEN BEANS WITH HAMBURGER
Soy sauce adds an Oriental punch!
I have been making this easy & tasty recipe for my family for years. It was out of the Betty Crocker cookbook. It is one of those recipes that can be made at the last minute. I always keep ground beef on hand in the freezer and a pkg. of green beans. You can also substitute fresh green beans or broccoli.
1 pound ground beef
1 medium onion, thinly sliced
1 clove garlic, minced
1 1/2 cups water
2 TBLS. soy sauce
1 TBLS. dark molasses
1 Pkg. (9 0z.) frozen cut green beans, broken apart
3 TBLS. cornstarch
1/3 cup cold water
3 to 4 cups hot cooked rice
Cook and stir ground beef and onion in large skillet until meat is brown and onion is tender.
Stir in garlic, 1 1/2 cups water, soy sauce and molasses; heat to boiling.
Add green beans and heat to boiling. Reduce heat; simmer uncovered 15 minutes.
Blend cornstarch and 1/4 cup cold water; stir gradually into meat mixture.
Cook, stirring constantly, until mixture thickens and boils.
Boil and stir 1 minute.
Serve over rice. I like to make sticky rice .... which can be made by using medium grain (silver pearl)
Can garnich with French fried onion rings.
If desired, pass additional soy sauce
I have even made this for company! Last week we had our friends (& my co-worker) Joann Stevens and her husband Randy over for dinner. To complete this oriental meal I made Chinese Chicken salad.... less the chicken! I have a great homemade recipe for the dressing....that will come at a later time.
I also served Pot Stickers. This is my NEW favorite side dish!
They are from Costco in the frozen section. It's a yellow package called Ling Ling's Chicken/Vegetable Dumplings. Use the One Pan Method to cook Quick and easy and soooo good!
I have been making this easy & tasty recipe for my family for years. It was out of the Betty Crocker cookbook. It is one of those recipes that can be made at the last minute. I always keep ground beef on hand in the freezer and a pkg. of green beans. You can also substitute fresh green beans or broccoli.
1 pound ground beef
1 medium onion, thinly sliced
1 clove garlic, minced
1 1/2 cups water
2 TBLS. soy sauce
1 TBLS. dark molasses
1 Pkg. (9 0z.) frozen cut green beans, broken apart
3 TBLS. cornstarch
1/3 cup cold water
3 to 4 cups hot cooked rice
Cook and stir ground beef and onion in large skillet until meat is brown and onion is tender.
Stir in garlic, 1 1/2 cups water, soy sauce and molasses; heat to boiling.
Add green beans and heat to boiling. Reduce heat; simmer uncovered 15 minutes.
Blend cornstarch and 1/4 cup cold water; stir gradually into meat mixture.
Cook, stirring constantly, until mixture thickens and boils.
Boil and stir 1 minute.
Serve over rice. I like to make sticky rice .... which can be made by using medium grain (silver pearl)
Can garnich with French fried onion rings.
If desired, pass additional soy sauce
I have even made this for company! Last week we had our friends (& my co-worker) Joann Stevens and her husband Randy over for dinner. To complete this oriental meal I made Chinese Chicken salad.... less the chicken! I have a great homemade recipe for the dressing....that will come at a later time.
I also served Pot Stickers. This is my NEW favorite side dish!
They are from Costco in the frozen section. It's a yellow package called Ling Ling's Chicken/Vegetable Dumplings. Use the One Pan Method to cook Quick and easy and soooo good!
Wednesday, August 17, 2005
Catfish Au Lait
Click the link above for the recipe.
This is poached catfish (2 frozen fillets). It was VERY GOOD, much to my surprise. I halved the recipe b/c it is just Steve & I and little Naomi. We also had Spinach Parmesan Pasta & Salad w/Marie's Blue Cheese vinaigrette. Tasty & Healthy!
This is poached catfish (2 frozen fillets). It was VERY GOOD, much to my surprise. I halved the recipe b/c it is just Steve & I and little Naomi. We also had Spinach Parmesan Pasta & Salad w/Marie's Blue Cheese vinaigrette. Tasty & Healthy!
Monday, August 15, 2005
Anytime Calzones
I made this dough a couple of weeks ago. Tonight I defrosted (directions in recipe) 2 and filled them w/mozzarella, Canadian bacon, tomatoes, & fresh basil & rosemary. They were delish! Also, instead of baking I grilled them. Yummy!
Dough Recipe Link http://www.bhg.com/recipe/recipedetail.jhtml?recipeId=R069381
calzone Recipe Link http://www.bhg.com/recipe/recipedetail.jhtml?recipeId=R069382
Friday, August 12, 2005
Grilled Chicken on the Cheap
Grilled Marinated Chicken
-Thighs ($.79/lb.) marinated in 1/2 c vinegar, 1/2 c oil, 5 t Montreal Chicken seasoning, 1 t Italian seasoning for 2 hours. Grilled till done, YUM!
Grilled Zucchini
-Sliced long way with oil, salt & pepper.
Wild Rice
-bulk from WinCo; cooked in chicken broth.
Cucumbers
-marinaded in 1/2 c sugar, 1/2 c vinegar, & 1-2 c water.
Watermelon
-Thighs ($.79/lb.) marinated in 1/2 c vinegar, 1/2 c oil, 5 t Montreal Chicken seasoning, 1 t Italian seasoning for 2 hours. Grilled till done, YUM!
Grilled Zucchini
-Sliced long way with oil, salt & pepper.
Wild Rice
-bulk from WinCo; cooked in chicken broth.
Cucumbers
-marinaded in 1/2 c sugar, 1/2 c vinegar, & 1-2 c water.
Watermelon
Thursday, August 11, 2005
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