Ben made this for me on our second date. We always make this and take a stoll down memory lane.
Baked Reuben Braid
1 loaf Rhodes dough
1/3 cup Bernstein’s light cheese Fantastico Salad dressing
½ lb turkey pastrami, thinly sliced
1 small brick Swiss cheese, sliced
2 cups sauerkraut, well drained
1 egg white, beaten
2 Tbsp caraway seeds
Thaw loaf in refrigerator over night or 5 – 6 hours at room temperature. Allow refrigerated dough o warm to room temperature for 1 hour. On a floured surface, roll dough into a 12 x 18 inch rectangle. Pour dressing down the center of the dough lengthwise. Layer pastrami, then slices of Swiss cheese. Top cheese with sauerkraut. Make cuts from filling to dough edges at 1 ½ inch intervals along sides of filling. Fold bottom end toward filling and finish by stretching last strip and tucking under bottom end. Using both hands, lie onto a cookie sheet coated with non-stick cooking spray. Brush with egg white and sprinkle with caraway seeds. Bake at 350 for about 30 minutes or until browned. Cool slightly before slicing.
Sunday, February 22, 2009
General Tso's
General Tso’s
From: Southern Living
3/4 pound skinned and boned chicken breasts
1 (14 1/2-oz.) can low-sodium fat-free chicken broth
4 tablespoons cornstarch, divided
2 tablespoons brown sugar
1 to 2 Tbsp. hot chili sauce ( I used less than 1 and let Ben add his own, I don't like to spice it up to much or the kids won't eat, however it is better spicy)
1 1/2 tablespoons rice wine or white vinegar
2 cups broccoli florets
2 teaspoons lite sodium soy sauce
3 tablespoons buttery Spread - I like Promise or I Can't believe it is NOT butter
Place chicken breasts between 2 sheets of plastic wrap, and flatten to 1/4-inch thickness, using a rolling pin or flat side of a meat mallet. Thinly slice chicken (I slice while partially frozen).
Whisk together broth, 2 tablespoons cornstarch, hot chili sauce, sugar, and vinegar.
Place broccoli and 2 tablespoons water in a microwave-safe bowl. Cover with plastic wrap; fold back a small edge to allow steam to escape. Microwave at HIGH 1 minute.
Combine chicken and soy sauce in a medium bowl; toss with remaining 2 tablespoons cornstarch to coat.
Melt buttery spread in a 12-inch nonstick skillet over medium-high heat; add chicken, and cook, stirring occasionally, 3 minutes or until done. Transfer chicken to a serving platter; keep warm.
Bring broth mixture to a boil in skillet over high heat, stirring frequently. Reduce heat to low, and simmer, stirring occasionally, 1 minute or until thickened. Add broccoli, and toss to coat. Cook 1 minute or until thoroughly heated. Pour sauce over chicken. Serve immediately.
From: Southern Living
3/4 pound skinned and boned chicken breasts
1 (14 1/2-oz.) can low-sodium fat-free chicken broth
4 tablespoons cornstarch, divided
2 tablespoons brown sugar
1 to 2 Tbsp. hot chili sauce ( I used less than 1 and let Ben add his own, I don't like to spice it up to much or the kids won't eat, however it is better spicy)
1 1/2 tablespoons rice wine or white vinegar
2 cups broccoli florets
2 teaspoons lite sodium soy sauce
3 tablespoons buttery Spread - I like Promise or I Can't believe it is NOT butter
Place chicken breasts between 2 sheets of plastic wrap, and flatten to 1/4-inch thickness, using a rolling pin or flat side of a meat mallet. Thinly slice chicken (I slice while partially frozen).
Whisk together broth, 2 tablespoons cornstarch, hot chili sauce, sugar, and vinegar.
Place broccoli and 2 tablespoons water in a microwave-safe bowl. Cover with plastic wrap; fold back a small edge to allow steam to escape. Microwave at HIGH 1 minute.
Combine chicken and soy sauce in a medium bowl; toss with remaining 2 tablespoons cornstarch to coat.
Melt buttery spread in a 12-inch nonstick skillet over medium-high heat; add chicken, and cook, stirring occasionally, 3 minutes or until done. Transfer chicken to a serving platter; keep warm.
Bring broth mixture to a boil in skillet over high heat, stirring frequently. Reduce heat to low, and simmer, stirring occasionally, 1 minute or until thickened. Add broccoli, and toss to coat. Cook 1 minute or until thoroughly heated. Pour sauce over chicken. Serve immediately.
Clam Dip
This is a family favorite. My mom always use to make this growing up. I use onion powder so it isn't so salty (you know that high blood pressure thing always gets in the way)...
Clam Dip
1 can minced clams
1 cream cheese, softened
½ tsp Worcestershire sauce
dash of onion salt
dash of garlic salt
Soften cream cheese, with a fork gradually adding juice from clams until creamy and smooth. Add clams, salt, Worcestershire. If thinner consistency is desired add more clam juice.
Clam Dip
1 can minced clams
1 cream cheese, softened
½ tsp Worcestershire sauce
dash of onion salt
dash of garlic salt
Soften cream cheese, with a fork gradually adding juice from clams until creamy and smooth. Add clams, salt, Worcestershire. If thinner consistency is desired add more clam juice.
Friday, February 13, 2009
Lemon Spinach Chicken
1 (10 oz) package FRESH spinach
1/2 cup all purpose flour
3/4 tsp salt
1/2 tsp freshly ground pepper
3 - 4 medium sized chicken breasts (place chicken in plastic wrap and thin out the breasts)
2 Tbsp. butter ( I love the Smart Balance spread in the tupperware for stuff like this)
1/2 cup chicken broth
1/4 cup dry white wine
1 tsp lemon zest
2 Tbsp fresh lemon juice
2 garlic cloves, minced
Garnish: grape tomato halves
1. Cook spinach in a lightly greased large non stick skillet over medium high heat, stirring often, 2 minutes or until wilted. Transfer spinach to a bowl
2. Combine flour, salt, and pepper in a shallow dish; dredge chicken in flour mixture
3. Melt butter in skillet; add chicken and cook 4 - 5 minutes on each side or until golden and done. Remove chicken from skillet, reserving drippings in skillet.
4. Add chicken broth adn next 4 ingredients to skillet, and bring to a boil, stirring to loosen particles from bottom of skillet. Cook, stirring occasionally. 2 minutes or until reduced by half. Stir in spinach, and cook 1 minute or until thoroughly heated. Serve chicken over spinach mixture. Garnish with tomato halves. If you are looking for some carbs add home made mashed potatoes to the pile.
1/2 cup all purpose flour
3/4 tsp salt
1/2 tsp freshly ground pepper
3 - 4 medium sized chicken breasts (place chicken in plastic wrap and thin out the breasts)
2 Tbsp. butter ( I love the Smart Balance spread in the tupperware for stuff like this)
1/2 cup chicken broth
1/4 cup dry white wine
1 tsp lemon zest
2 Tbsp fresh lemon juice
2 garlic cloves, minced
Garnish: grape tomato halves
1. Cook spinach in a lightly greased large non stick skillet over medium high heat, stirring often, 2 minutes or until wilted. Transfer spinach to a bowl
2. Combine flour, salt, and pepper in a shallow dish; dredge chicken in flour mixture
3. Melt butter in skillet; add chicken and cook 4 - 5 minutes on each side or until golden and done. Remove chicken from skillet, reserving drippings in skillet.
4. Add chicken broth adn next 4 ingredients to skillet, and bring to a boil, stirring to loosen particles from bottom of skillet. Cook, stirring occasionally. 2 minutes or until reduced by half. Stir in spinach, and cook 1 minute or until thoroughly heated. Serve chicken over spinach mixture. Garnish with tomato halves. If you are looking for some carbs add home made mashed potatoes to the pile.
Thursday, February 12, 2009
Cukes and Onions
A great side dish!
CUKES AND ONIONS
5 cucumbers, peeled and sliced very thin.
2 3/4 cups water
2 1/4 cups apple cider vinegar
1 cup sugar
1 tsp salt
1/4 tsp pepper
2 bunches green onions, sliced thin
Mix all together, refrigerate and marinate 6 - 8 hours before serving. Recipe needs to be fiddled with sometimes - more sugar, salt, pepper, etc. Can half the recipe if you want.
CUKES AND ONIONS
5 cucumbers, peeled and sliced very thin.
2 3/4 cups water
2 1/4 cups apple cider vinegar
1 cup sugar
1 tsp salt
1/4 tsp pepper
2 bunches green onions, sliced thin
Mix all together, refrigerate and marinate 6 - 8 hours before serving. Recipe needs to be fiddled with sometimes - more sugar, salt, pepper, etc. Can half the recipe if you want.
Wednesday, February 11, 2009
Hobo Hamburgers/Tin Foil Dinners at Home
I saw another recipe of this on an old friends blog and it reminded me of one that we use to always cook. Paula Deans recipe. This is a great recipe and easy clean up. We had Adam make this the other night to help pass off a scouting project.
Hobo Hamburgers or Tin Foil Dinners at Home
1.5 lbs extra lean ground beef or turkey breast
1 cup cracker crumbs
1 egg, beaten
1/4 cup lemon juice
1 cup grated cheese
Salt
Pepper
Garlic Powder
In a large bowl combine ground beef, cracker crumbs, eggs, lemon juice, cheese, and seasonings. Mix well, with fingers. Shape into patties. It also works just using a good old frozen hamburger or turkey patty with seasonings on it.
Use GOOD tinfoil (don't use no name brand crap, it will be a mess). Tear off large sections of tinfoil. Spray with olive oil (this helps so it won't stick or you could put Tbsp. of butter on top of your creations., it is up to you) (you could use PAM, I don't because PAM in bad for you). Butter tastes better but will eventually kill you or take residence on your butt. Place each patty on greased up tin foil.
4 medium potatoes, sliced thin
1 large onion, sliced thin
4 carrots peeled and cut into strips
4 slices of bacon ( I like Costco's low sodium bacon)
On each patty place potato slices, onion, and carrots. Slice bacon in 1/2 and place both slices on top. Seal aluminum foil tightly and place on cookie sheet. Bake 350 for 30-45 minutes.
Hobo Hamburgers or Tin Foil Dinners at Home
1.5 lbs extra lean ground beef or turkey breast
1 cup cracker crumbs
1 egg, beaten
1/4 cup lemon juice
1 cup grated cheese
Salt
Pepper
Garlic Powder
In a large bowl combine ground beef, cracker crumbs, eggs, lemon juice, cheese, and seasonings. Mix well, with fingers. Shape into patties. It also works just using a good old frozen hamburger or turkey patty with seasonings on it.
Use GOOD tinfoil (don't use no name brand crap, it will be a mess). Tear off large sections of tinfoil. Spray with olive oil (this helps so it won't stick or you could put Tbsp. of butter on top of your creations., it is up to you) (you could use PAM, I don't because PAM in bad for you). Butter tastes better but will eventually kill you or take residence on your butt. Place each patty on greased up tin foil.
4 medium potatoes, sliced thin
1 large onion, sliced thin
4 carrots peeled and cut into strips
4 slices of bacon ( I like Costco's low sodium bacon)
On each patty place potato slices, onion, and carrots. Slice bacon in 1/2 and place both slices on top. Seal aluminum foil tightly and place on cookie sheet. Bake 350 for 30-45 minutes.
BBQ Chicken Pizza
Thanks Auntie Em for the 411 on this!! This is in my ALL TIME favorite recipe book "FAVORITES" - Make a Wish Foundation of Utah!!
BBQ Chicken Pizza
1 pizza crust (homemade or Boboli)
3 boneless,skinless chicken breasts
1 1/3 cup barbecue sauce, divided
6 ounces provolone cheese, grated
6 ounces Goude cheese, grated
1/4 red onion, thinly sliced
1/4 cup chopped fresh cilantro
In a large ziploc bag, combine chicken and 2/3 cup of the barbecue sauce. Marinate in fridge for 4 hours or overnight.
To cook, place chicken and marinade in small baking dish and bake for 30 minutes at 325 degreees. Let chicken cool, then slice into thin pieces. Or I just put chicken and barbecue sauce in crock pot for a couple hours on high.
Sprinkle half of the grated cheese over crust. Spoon 2/3 cup barbecue sauce over cheese; cover with chicken and onion. Sprinkle on remaining cheese. Bake for 10 - 12 minutes at 450. Sprinkle with cilantro and serve. Makes 1 12 inch pizza.
BBQ Chicken Pizza
1 pizza crust (homemade or Boboli)
3 boneless,skinless chicken breasts
1 1/3 cup barbecue sauce, divided
6 ounces provolone cheese, grated
6 ounces Goude cheese, grated
1/4 red onion, thinly sliced
1/4 cup chopped fresh cilantro
In a large ziploc bag, combine chicken and 2/3 cup of the barbecue sauce. Marinate in fridge for 4 hours or overnight.
To cook, place chicken and marinade in small baking dish and bake for 30 minutes at 325 degreees. Let chicken cool, then slice into thin pieces. Or I just put chicken and barbecue sauce in crock pot for a couple hours on high.
Sprinkle half of the grated cheese over crust. Spoon 2/3 cup barbecue sauce over cheese; cover with chicken and onion. Sprinkle on remaining cheese. Bake for 10 - 12 minutes at 450. Sprinkle with cilantro and serve. Makes 1 12 inch pizza.
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