It has been a really long time since I have posted a recipe. For the next 2 weeks I will be trying out some new and healthier recipes in the effort to change my families eating habits and lose weight.
I plan to post each recipe as I try it out and give you our honest opinions on it.
Stay tuned..
Tuesday, May 12, 2009
Friday, October 17, 2008
Teriyaki Sauce
Delicious on chicken or pork. We love this mixed into hamburgers or brushed on while grilling.
Ingredients:
1 tablespoon cornstarch
1 tablespoon water
1/2 cup white sugar
1/2 cup soy sauce
1/8 cup cider vinegar
1 teaspoon garlic powder
1/2 teaspoon ground ginger
1/4 teaspoon ground black pepper
Whisk all together in a small saucepan. Heat to boiling. Reduce heat to low simmer until thickened (about 5 minutes), stirring occasionally.
[keep an eye on this as it cooks to watch for boil overs, as it can boil over fast]
Ingredients:
1 tablespoon cornstarch
1 tablespoon water
1/2 cup white sugar
1/2 cup soy sauce
1/8 cup cider vinegar
1 teaspoon garlic powder
1/2 teaspoon ground ginger
1/4 teaspoon ground black pepper
Whisk all together in a small saucepan. Heat to boiling. Reduce heat to low simmer until thickened (about 5 minutes), stirring occasionally.
[keep an eye on this as it cooks to watch for boil overs, as it can boil over fast]
Tuesday, October 14, 2008
All Purpose Pie Crust
Pie Crust
For a bottom crust only:
Ingredients:
1 1/2 cups all purpose flour
1/2 teaspoon salt
1/2 cup butter (not margarine) or shortening (I use all butter)
1/2 cup cold water
Mix flour and salt together. Cut in butter, or process in a food processor, until mixture resembles coarse crumbs. Add water a tiny bit at a time just until the dough can be pressed together, but not sticky. This can take a teaspoon or up to the full 1/2 cup of water. Form dough into a ball, slightly flatten to a disc and wrap in plastic wrap. Place in the refrigerator until firm. (about 20-30 minutes)
For a double crust pie:
2 1/2 cups all purpose flour
1 teaspoon salt
1 cup butter or margarine
1 cup cold water
Follow above instructions to mix. Divide dough in half before forming a disc and refrigerate until firm.
For a bottom crust only:
Ingredients:
1 1/2 cups all purpose flour
1/2 teaspoon salt
1/2 cup butter (not margarine) or shortening (I use all butter)
1/2 cup cold water
Mix flour and salt together. Cut in butter, or process in a food processor, until mixture resembles coarse crumbs. Add water a tiny bit at a time just until the dough can be pressed together, but not sticky. This can take a teaspoon or up to the full 1/2 cup of water. Form dough into a ball, slightly flatten to a disc and wrap in plastic wrap. Place in the refrigerator until firm. (about 20-30 minutes)
For a double crust pie:
2 1/2 cups all purpose flour
1 teaspoon salt
1 cup butter or margarine
1 cup cold water
Follow above instructions to mix. Divide dough in half before forming a disc and refrigerate until firm.
Garlic Butter Chicken
This is one of our favorite chicken recipes.
Garlic Butter Chicken
Ingredients:
4 skinless chicken breasts
2 cups crushed Chicken in a Biscuit crackers (Ritz if you want to cut back on sodium)
1/2 teaspoon garlic salt or powder
ground black pepper to taste
2 eggs, beaten
1/2 cup of butter
Preheat oven to 375 degrees F.
[GREAT STEP FOR THE KIDS]: Place crackers in a zip lock bag and crush. (I use a rolling pin and roll it over the crackers. It works fast and easy). Add in garlic salt and pepper. Shake to mix.
Dip each piece of chicken into the egg and then roll to coat in the crumb mixture. Place in a 9x13 baking dish. Dot butter around the chicken.
Bake for 35-45 minutes or until cooked through. (170 degrees F in the largest part of the breast)
P loves to eat this with a homemade dipping sauce. I normally mix one part mayo to 2 parts mustard.
Garlic Butter Chicken
Ingredients:
4 skinless chicken breasts
2 cups crushed Chicken in a Biscuit crackers (Ritz if you want to cut back on sodium)
1/2 teaspoon garlic salt or powder
ground black pepper to taste
2 eggs, beaten
1/2 cup of butter
Preheat oven to 375 degrees F.
[GREAT STEP FOR THE KIDS]: Place crackers in a zip lock bag and crush. (I use a rolling pin and roll it over the crackers. It works fast and easy). Add in garlic salt and pepper. Shake to mix.
Dip each piece of chicken into the egg and then roll to coat in the crumb mixture. Place in a 9x13 baking dish. Dot butter around the chicken.
Bake for 35-45 minutes or until cooked through. (170 degrees F in the largest part of the breast)
P loves to eat this with a homemade dipping sauce. I normally mix one part mayo to 2 parts mustard.
Thursday, October 2, 2008
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