Chipotle Chicken Marinade Recipe Quick Links: Nutrition Info Message Board Free Account Recipe #1 (UPDATED: 7/20/10) Submitted by Ramya Maddela All Purpose Chipotlesque Marinade (EDITED) 1 (2 ounce) package dried ancho chiles 1 (7 ounce) can chipotle pepper in adobo sauce (discard chipotle pepper, skim out seeds) 1 teaspoon black pepper 2 teaspoons cumin powder 2 tablespoons fresh oregano, chopped 6 cloves garlic 2 teaspoons salt 1 red onion, quartered 1/4 cup oil (canola/vegetable/olive) 1 whole boneless, skinless naturally raised chicken (about 3 lbs, thighs work well too) Soak dry chilies overnight in water, until soft. Add chilies and rest of the ingredients in blender or food processor. Stab chicken with fork to let the marinade soak in. Spread marinade over chicken, refrigerate for one hour or up to overnight. After marinating, grill on medium high on an indoor grill where the chicken can be pressed flat. If using a skillet, heat oil to medium high. If using an outdoor grill, use charcoal to make it ultra delicious.
Crispy Parmesan and Dijon Chicken Strips - The Scrumptious Pumpkin - StumbleUpon This is my go-to recipe when I’ve had a crazy day, I’m running 30 minutes behind, and I’m starving . These chicken strips are healthy, delicious and nearly as easy to throw together as the frozen chicken tenders you find at the grocery store. Served with a couple quick sides like a tossed salad and sliced carrots, it’s complete meal that’s ready in 20 minutes. Here are the key ingredients. The skinless, boneless chicken breasts unfortunately did not make it into the photo-op. Begin by cutting the chicken breasts into thirds lengthwise so that you end up with long strips. Using a knife, spread the dijon mustard over each of the chicken strips. Now prepare the breading. Next add the whole wheat panko. Toss the chicken strips into the breading and be sure they are well-coated on all sides using a fork, or – even better – your fingers. Place the breaded chicken strips on a baking sheet lined with parchment paper. Put the chicken strips into the oven, and they’re ready about 12 minutes later.
Panko-Peanut Crusted Pork Chops or Tilapia . Kitchen Explorers . PBS Parents Pin ItHardly a day goes by when I don’t eat peanut butter. My first memory of eating it was when our babysitter used to make me mashed bananas with peanut butter as a special treat, and I just gobbled it up. Now I love peanut butter on my whole wheat toast, in my ice cream, covered in chocolate, with carrots or apples, and stirred into my Asian noodles and marinades. I was in fourth grade in Glencoe, Illinois, when I first learned about the famous African American inventor and scientist, George Washington Carver, who popularized peanuts as a crop in the U.S. and created more than 300 products made from peanuts. George Washington Carver was born into slavery in Missouri, probably in 1864. In 1896, Booker T. Many of the foods we enjoy today can be traced back to inventions by African Americans in the U.S. February is Black History Month, and it’s an important time to recognize some of the countless contributions African Americans have made to our lives throughout our nation’s history.
I Believe I Can Fry: Baked Rosemary Garlic Fries - StumbleUpon Back in February, I visited one of my best friends in Cleveland. One of the dishes I sampled were the "Lola fries" at B-Spot, Iron Chef Michael Symon's burger joint in the Summit Mall (not to be confused with OUR Summit here in Birmingham). The Lola fries were simple; skinny-cut fresh fries, flavored simply with rosemary and sea salt. THEY. WERE. Baked Rosemary-Garlic Fries Ingredients: 2 Russet potatoes, cut into thin fries 1 Tbsp olive oil 1/4 tsp garlic powder 1 tsp dried rosemary Sea salt Black pepper Preheat oven to 450 degrees. Combine the olive oil, garlic powder and rosemary. Bake on a foil-lined baking sheet for 30 minutes, turning once or twice during cooking.
Baked Tomato, Garlic, and Basil Bruschetta Bites Finger foods are my favorite kind of food—to eat but not to make. That’s because they usually take a bit more work to put together than the full-size versions. Luckily, that’s not the case with these delicious bruschetta bites. They’re bursting with flavor and can be assembled in 15 minutes or less! Bruschetta bites are the perfect edible addition to any gathering, and they’re great to serve at holiday parties. Baked Bruschetta Bites 15 sugar plum tomatoes, diced 12 basil leaves, cut into ribbons 2 garlic cloves, crushed 1 Tbsp. onion powder 1 tsp. olive oil 1 tsp. soy sauce 1 tsp. black pepper 1/2 loaf French baguette, thinly sliced Preheat the oven to 350ºF.In a bowl, combine all the ingredients except the bread and mix well. Makes 4 servings
Bacon Egg Pancake Cups | Kirbie's Cravings | A San Diego food blog sharing restaurant reviews and recipes - StumbleUpon Monday, April 11, 2011 Bacon Egg Pancake Cups About a month ago I made some bacon egg toast cups. So I set out to try making a bacon egg pancake cup. PrintSave Bacon Egg Pancake Cups Ingredients:6 strips of bacon (precooked like the ones you can buy at Costco will make this easier) 6 eggs your favorite pancake mixDirections:1. Thai Chicken Pizza | livelovepasta I hope everyone had a good weekend. Kelly and I made the desserts for a bridal shower for one of Kelly’s friends. We made about 75 cupcakes, caramel espresso bars, cake balls, cookies, and oreo truffles. It was a lot of work but it was fun too. Have any of you had the Thai chicken pizza from California Pizza Kitchen? Here is what you'll need Roll out the pizza dough nice and thin Cover the crust with peanut sauce Top with chicken And carrots and bean sprouts. Top with shredded mozzarella cheese Bake for about 12 minutes until it is bubbly and golden brown Why go out to dinner when you can make this at home? IngredientsPizza dough, you can use a pre-made crust, or any pizza dough recipe you’d like. DirectionsPreheat the oven to 450 degrees. Source: A Live Love Pasta original
Homemade Baked Mozzarella Sticks | Penelope's Oasis - StumbleUpon Mozzarella sticks are a delicious treat, probably one of the most popular appetizers at restaurants, and a fun party food. They tend to be rather fattening, especially considering they are usually fried, but they are so irresistibly tasty. So how do you give in to the temptation that is mozzarella sticks without the guilt? Ingredients 1 pkg. low fat mozzarella cheese strings (8-10 sticks) 1/2 cup flour 2 large egg whites, lightly beaten 1 cup dry bread crumbs or Italian style panko (seasoned) marinara sauce for dipping Directions 1. I hope you enjoy this delicious, healthy twist on traditional fried mozzarella sticks. Note: Some comments indicate that mozzarella is oozing sooner than time prescribed in this recipe- keep an eye on the sticks while baking and feel free to shorten the bake time to suit your oven. You May Also Like: