Dijon Chicken Club Sandwiches By the time I get home from work, I often don't feel like cooking a big meal. But if I've done some of the prep work in advance, it becomes really easy. This is pretty much my weekday plan. This is really the only way I will eat leftovers. What's your strategy for quick and easy weeknight cooking? For these Dijon chicken club sandwiches, I grilled the chicken on Sunday afternoon and wrapped up a couple pieces for sandwiches on Tuesday night. Dijon Chicken Club Sandwiches 4 slices whole wheat bread2 slices smoked mozzarella cheese4 slices bacon2 pieces of Dijon chicken (See below)2 tsp Dijon mustard Preheat a large skillet over medium high heat. Dijon Chicken Marinade 1/3 cup Dijon mustard2 T apple cider vinegar2 T honey1T lemon juice1 tsp dried thyme1 tsp smoked paprika1 tsp black pepper1/2 tsp salt Combine mustard, vinegar, and honey in a small bowl and whisk until smooth.
3 Weeks of Cheap Dinners, ready in under 15 minutes Thanks to an insanely busy schedule, my husband and I had some really poor eating habits. We know that fast food barely qualifies as food, but ended up in the drive thru more often then is humanly acceptable. When we started making better life decisions, this became a glaringly obvious problem that needed to be corrected. We get up at 6:30am, and don't get home at night until 6pm. After a few phases of trial and error, trying to eat healthier and save time, we made it simple. We also buy a huge pack of mixed greens and a bottle of dressing from Wegmans each week and serve salad every night. ($5.99 for the club pack of mixed greens, and $1.29 for Wegmans salad dressing). The totals are what it will cost you to buy all of the ingredients... Take 2 breasts of Tyson's frozen grilled chicken and microwave them, boil a box of rotini, chop up onions, peppers, and a fleshy tomato, add sliced olives and a bottle of Wegmans Italian dressing. 4. If you have a grill- this is a great option! 18.
Foodbuzz 24, 24, 24: Chinese Buffet at Home It is no secret that I have an obsession with Chinese cuisine. The place that started it all was a local Chinese buffet here in Michigan. After frequent visits to the buffet over the years, I finally decided to take a stab at cooking my own Chinese dishes at home. The majority of the dishes were delicious and I began cooking different Chinese meals every week, but I had always wanted more variety just like the buffet. I had always wondered, “what if I could create a Chinese buffet at home?” I have wanted to do this for along time so I was very excited when I was chosen to be part of the 24,24,24 event presented by Foodbuzz. In this article I will explain how to create your own Chinese buffet at home. The Menu:Main course- Sesame Chicken Orange Chicken Kung Pao Chicken Meat on a Stick (Chicken Skewers)Appetizers- Crab Rangoons Egg RollsSide Dishes- Garlic Green Beans Fried Rice Egg Drop SoupDessert- Buffet Style Doughnuts The Recipes: Sesame Chicken- Cooking Instructions: Orange Chicken-
Au Gratin Potatoes I was recently looking through my Betty Crocker’s cookbook (my very first cookbook). I saw a recipe for Au gratin potatoes and it looked and sounded so rich, creamy and delicious. Definitely not healthy but sometimes you have to splurge – you know? I was roasting a chicken for dinner and decided the Au gratin potatoes would be the perfect side dish. This was really easy to make (as long as you have a mandolin slicer to cut the potatoes – or a wonderful neighbor who has the coolest gadgets and lets you borrow them…thank you Cheryl). 4-5 large Idaho russet potatoes, peeled and sliced 1/8 th inch thick1/4 cup butter1/2 sweet yellow onion, diced1 tbsp flourSea salt and fresh cracked pepper to taste2 cups of non fat milk2 cups of extra sharp cheddar cheese, shredded (divided)1/4 dry Italian bread crumbs Preheat oven to 375 degrees. Melt butter in saucepan over medium heat. Slowly stir in milk and 1 1/2 cups of the cheese. Spread potatoes in casserole dish.
Beer Battered Onion Rings One day, months ago, after Ben and I were watching a show on the Food Network about fried foods, Ben had asked me to recreate the beer battered onion rings that were featured. Knowing I’m not one to frequently bust out a vat of oil to “waste” on frying, I quickly filed his request in the very back of my mind. No, seriously, the very back shelf of my brain that is probably full of dust and other undesirable recipe requests. Onion rings have never been one of my favorite foods. The only time I’ve ever had them was when someone else ordered them at a restaurant and shared one or two with me. Regardless, when I was planning out my menu for the Oktoberfest Burgers, the dusty old onion ring file jumped to the forefront of my thoughts and I just couldn’t push it out of my mind. Despite my previous aversion to onion rings, I certainly enjoyed these! Beer Battered Onion Rings In a large bowl, whisk together 3/4 cups of the flour, garlic powder and smoked paprika; set aside.
Cheesy Enchilada Casserole Mexican Food. So much to be said about two of my favorite words. I could live off of Mexican Food for every meal for the rest of my life and die one happy girl. Enchiladas may be one of my favorite ways to enjoy it. My husband ate half the pan by himself! By Chef in Training July 11, 2012 Cuisine: MexicanCourse: EntréeSkill Level: Easy An extremely easy way to enjoy Enchiladas! Ingredients Print This Recipe1 1/2 lbs. lean ground beef 1 large onion, chopped may also substitute onion powder2 1/2 cups salsa 1 (15 oz) can black beans 1 1/4 cups frozen corn 2 Tbsp. taco seasoning 1/4 tsp. ground cumin 1/2 cup sour cream 6-8 (8 inch) flour tortillas 1 ( 14 oz.) can Red Enchilada Sauce I used mild, El Paso Brand2 cups shredded cheese I used a Colby Jack/Monterey blend. Instructions Enjoy! (recipe adapted from Get Off Your Butt and Bake!)
The Best Broccoli of Your Life You know you’ve done something right with broccoli when the person you made it for describes it to someone else the next day as “better than biting into a steak.” Those were Craig’s words and they were a marked change from the first words he uttered about the broccoli, before he bit in: “You made broccoli for dinner? Broccoli and sweet potatoes?” Then he did bite in and his eyes lit up. “Oh my God,” he said. So what did I do to the broccoli to make it taste so good? I can’t take any credit. I’m going to have a hard time this week not posting all of the recipes from her new book, Back To Basics. Specifically, she loves roasting vegetables at a high temperature until they caramelize. Normally, broccoli gets squishy when you cook it. Seriously, this recipe is so easy I can recite it without looking at the book. You preheat the oven to 425. Take 4 to 5 pounds of broccoli (I just got two large bunches), cut into florets (but relatively big ones.) Now, it’s easy. Related Posts: Roasted Fennel Save
Potato and Cheese Pierogi Recipe Pierogi are traditional Polish noodle dumplings, filled with a variety of classic sweet and savory mixtures. For this recipe, we've chosen to make a basic potato-cheese filling and serve them as a side dish topped with sour cream, garlic and chive sauce. Our family recipe, combined with a fairly standard dough preparation method, produces an exceptionally light and tender finished product. 3-1/2 cups all-purpose flour, plus more for dusting3 large eggs2 tablespoons sour cream3/4 to 1 cup water 1-1/2 lbs baking potatoes, peeled and cut into 1-inch slices2 tablespoons unsalted butter1 tablespoon extra-virgin olive oil1 small sweet onion, chopped1 clove garlic, minced1/4 teaspoon dried thyme3/4 to 1 cup grated dry farmer's cheeseKosher salt and freshly ground pepper to taste 1/2 stick butter, cut into 1 tablespoon portions1 recipe Sour Cream Garlic-Chive Sauce For the dough: In a large bowl or mixer, combine the flour, eggs, sour cream and 1/2 cup of water. Makes about 3-1/2 dozen
saucy asian meatballs - gimme some oven I probably should have poured a nice stiff drink recipe for you all on this loveliest of lovely tax days. Especially for my fellow small business owners who just gave half of their revenue back to the government. Good grief, I won’t even go there. Instead though, I thought I’d offer my idea of a more comforting alternative. Pasta. When life is good, and when life gets crazy, I turn to pasta. And just as it has for years, this one hit the spot. Read more This past Friday night was meant for celebrating. The weather was sit-out-on-the-deck-in-the-cool-evening-breeze perfection. And a very special birthday girl turned the big 3-0. Friends, meet Stacey. Read more TGIF, friends. Hope that you all have had a lovely week, and that a relaxing weekend lies ahead. Read more Ever since my friends and I met for a tapas happy hour at our neighborhood Spanish restaurant a few weeks ago, I’ve had sangria on my mind. Read more Read more I’ve always said that I like a good balance of cooking and baking in my life.