Banana Pudding
I didn’t see my son, Lance Corporal Eric Harris, for more than two years after he enlisted in the Marines after high school. And when I first saw him at the airport last fall, I just grabbed hold of him and busted out crying. Back …
Tag: food
Simple stir-fry
Kids getting into cooking? This simple stir-fry with prawns, veggies and noodles is great for aspiring chefs and will make a quick meal for busy weeknights Ingredients: 500g vegetables such as carrots, baby corn, broccoli, courgettes, red peppers and cabbage or pak choi 1 …
Chicken Piccata
Ingredients:
2 skinless and boneless chicken breasts, butterflied and then cut in half
Sea salt and freshly ground black pepper
All-purpose flour, for dredging
6 tablespoons unsalted butter
5 tablespoons extra-virgin olive oil
1/3 cup fresh lemon juice
1/2 cup chicken stock
1/4 cup brined capers, rinsed
1/3 cup fresh parsley, chopped
Directions:
- Season chicken with salt and pepper. Dredge chicken in flour and shake off excess.
- In a large skillet over medium high heat, melt 2 tablespoons of butter with 3 tablespoons olive oil. When butter and oil start to sizzle, add 2 pieces of chicken and cook for 3 minutes. When chicken is browned, flip and cook other side for 3 minutes. Remove and transfer to plate. Melt 2 more tablespoons butter and add another 2 tablespoons olive oil. When butter and oil start to sizzle, add the other 2 pieces of chicken and brown both sides in same manner. Remove pan from heat and add chicken to the plate.
- Into the pan add the lemon juice, stock and capers. Return to stove and bring to boil, scraping up brown bits from the pan for extra flavor. Check for seasoning. Return all the chicken to the pan and simmer for 5 minutes. Remove chicken to platter. Add remaining 2 tablespoons butter to sauce and whisk vigorously. Pour sauce over chicken and garnish with parsley.
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Source:foodnetwork.com/
Classic Cheesecake
This is a classic cheesecake — velvety, rich, sweet and so satisfying. We are major fans of a thin sour cream cap on top of cheesecakes; it’s the perfect balance to this rich cake. Ingredients: Crust: 6 tablespoons unsalted butter 1 1/2 cups graham cracker …
SKILLET PASTA WITH SUN DRIED TOMATOES WALNUTS AND FETA
A few pantry staples come together to make a fantastic dinner in this fast, easy, and flavorful one Skillet Pasta with Sun Dried Tomatoes Walnuts and Feta. INGREDIENTS: 1/3 cup chopped walnuts 1 Tbsp olive oil 2 cloves garlic, minced 1/2 lb frozen broccoli florets 2 cups vegetable broth 1/3 cup sun dried tomatoes 8 oz bowtie pasta 1 fresh …
Raspberry-Rhubarb Pie
Refrigerated pie dough makes preparing this tasty dessert a snap. Cornstarch and tapioca ensure a velvety filling by thickening the fruit juices. Serve this raspberry-rhubarb pie with whipped cream or vanilla ice cream.
Ingredients:
- 2 tablespoons uncooked quick-cooking tapioca
- 4 1/2 cups fresh raspberries (about 24 ounces)
- 3 1/2 cups chopped fresh rhubarb (about 6 stalks)
- 1 cup packed brown sugar
- 1/4 cup cornstarch
- 2 tablespoons crème de cassis (black currant-flavored liqueur)
- 1/8 teaspoon salt
- 1/2 (15-ounce) package refrigerated pie dough (such as Pillsbury)
- Cooking spray
- 6 tablespoons all-purpose flour
- 1/4 cup sliced almonds
- 2 tablespoons brown sugar
- 2 tablespoons chilled butter, cut into small pieces
- 1/4 teaspoon almond extract
- 1/8 teaspoon salt
How to Make It:
Step 1
Preheat oven to 350°.
Step 2
Place tapioca in a spice or coffee grinder; process until finely ground. Combine tapioca, raspberries, and next 5 ingredients (through 1/8 teaspoon salt) in a bowl; toss well. Let raspberry mixture stand 10 minutes; stir to combine.
Step 3
Roll 1 (9-inch) dough portion into an 11-inch circle. Fit dough into a 9-inch pie plate coated with cooking spray, draping excess dough over edges. Spoon raspberry mixture and any remaining liquid into dough. Fold edges under; flute. Bake at 350° for 40 minutes.
Step 4
While pie bakes, place flour and remaining ingredients in a food processor; pulse 10 times or until mixture resembles coarse crumbs.
Step 5
Increase the oven temperature to 375°.
Step 6
Sprinkle topping evenly over pie. Bake at 375° for 15 minutes or until topping is golden brown and filling is thick and bubbly. Cool completely on a wire rack.
Source:myrecipes.com
BEST CHICKEN STRIPS RECIPE
I recently made this recipe of Mom’s for my in-laws and they told me it was the “best fried chicken ever.” Slicing the chicken breasts into strips cuts down on cooking time and ensures every piece is crunchy and evenly coated. Serve the homemade chicken …
Flourless Chocolate Cake
If there’s one cake we think everyone actually needs, this is it. Rich, gooey and soul-satisfying, flourless chocolate cake is what you need to celebrate your best friend’s birthday. It’s the cake you need to make a bad day better, and when you need to …
Carol’s Arroz Con Pollo
Chicken served with seasoned rice.
Ingredients:
4 skinless, boneless chicken breast halves
½ teaspoon salt
½ teaspoon ground black pepper
½ teaspoon paprika
3 tablespoons vegetable oil
1 green bell pepper, chopped
¾ cup chopped onion
1 ½ teaspoons minced garlic
1 cup long-grain white rice
1 (14.5 ounce) can chicken broth
½ cup white wine
⅛ teaspoon saffron
1 (14.5 ounce) can stewed tomatoes
1 tablespoon chopped fresh parsley
Directions:
- Step 1:Cut each breast into 1 inch pieces. Sprinkle chicken with a 1/4 teaspoon each of salt, pepper, and paprika.
- Step 2:Heat oil in a large skillet over medium heat. Add chicken, and cook until golden. Remove chicken, and set aside.
- Step 3:Add green pepper, onions, and garlic to oil in skillet. Cook for 5 minutes. Add rice; cook and stir until rice is opaque, 1 to 2 minutes. Stir in broth, white wine, saffron, and tomatoes. Stir in remaining salt, pepper, and paprika. Return to a boil. Cover, and simmer for 20 minutes.
- Step 4:Return chicken to the skillet, and cook to reheat. Stir in parsley.
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Source:allrecipes.com
Cabbage Soup
This comforting soup is an updated version of the recipe called for in the Cabbage Soup Diet, a fad weight-loss plan from the 90’s . Ingredients: 2 tablespoons olive oil 8 ounces sliced button mushrooms 2 large yellow or white onion, chopped 1 bunch celery, …