Farmers’ Market Recipe Collection: Grilled Garden Wrap It appears I have a wee problem on my hands. No, wait, that didn’t come out right. Er, I mean… How about this – I can’t stop making sandwich-ish type dishes for dinner! Well, I promise you’ll forgive me after one tiny bite of this wrap, which is bursting with the fresh, smoky, and sweet flavors of grilled eggplant, zucchini, and sweet corn, and raw cucumber and tomato. Not only are Grilled Garden Wraps mouthwatering, but they’re also the next recipe in my Farmers‘ Market Recipe Collection! Anyways! Slice the eggplant into 1/2″ slices, then lay the slices on a cooling rack, and generously salt both sides. In 10 minutes, the salt will have drawn out the excess moisture, causing it to bead up on top. While the eggplant’s being leached, slice a small yellow squash into diagonal slices, about 1/2″ thick. Next, brush both sides of the eggplant and squash slices with olive oil, and season both sides with grill seasoning. To the grill! Remove everything to your platter, and head back in! That’s it!
Sweet Chicken Bacon Wraps Talk about taking my time. I made these Sweet Chicken Bacon Wraps several years ago during the football season and I'm just now posting them. Sheesh! These are a simple and delicious appetizer. Perhaps a bit less chili powder and I'd be more of a fan. Either way, they'd be a tasty addition to your next party or family get together. Sweet Chicken Bacon Wraps Makes 12-15 wraps Ingredients 4 boneless, skinless, chicken breasts1 (1-pound) package sliced bacon2/3 cup firmly packed brown sugar2 tablespoons chili powder DirectionsPreheat oven to 350 degrees F.Cut chicken breasts into 1-inch cubes.
Eating The Road Ring Around the Rosies: Freezer Cooking First of all, I promise this isn’t turning into a food blog But, I asked on facebook what you all would like me to post next, and sharing my first attempt at freezer cooking won the vote! If you want more freezer meal ideas, follow me on facebook now! So, yesterday I achieved my first ever attempt at “freezer cooking”. Stephanie, one of my favorite bloggers over at Mama and Baby Love did a post about it months ago, and I’ve wanted to do it ever since, but just haven’t taken the time. I wish I would’ve done it a lot sooner, because I found that in “not taken the time” I was actually wasting a lot of time! I was pretty happy with my results! And my favorite thing, I can control all of the ingredients to make them as healthy as I want. So here is what I did…1) I made a list of my recipes. Yesterday, I made: 3)To start, I gathered all of the ingredients I needed. 4) Then, I chopped all of the veges first. Each recipe gave me TWO gallon size bags. Teriyaki Chicken Savory Chicken Lazy Day Stew
Peanut Butter Cup Cheesecake « eASYbAKED Creamy peanut butter piled high on rich dark chocolate cheesecake makes this dessert absolutely decadent! Cheesecake: 9 oz. chocolate wafer cookies (I use animal crackers)1/4 c. margarine (melted)2 (8oz.) packages of Philadelphia Cream Cheese (softened)1/2c. sugar3 eggs2 c. dark chocolate chips (melted)1 c. heavy whipping cream2 tbsp. margarine (melted)3 tsp. vanilla Chocolate Topping: 1/4c. heavy whipping cream1/2c. semi-sweet chocolate chips Peanut Butter Topping: 1/2c. heavy whipping cream1c. peanut butter baking chips Preheat oven to 325 degreesCrush cookies into fine crumbs and add melted margarine. My thoughts: This is my dessert contribution for Thanksgiving dinner tomorrow. one. last. bite……… Like this: Like Loading... Ruthanne is a scientist with a passion for baking and food photography.
Adventures in Bentomaking Summertime Slow Cooker Meals - Beat the Heat in the Kitchen Eat at Home Everyday Food for Busy People You are here: Home / Crockpot / Summer Slow Cooker Meals – Beat the Heat in the Kitchen Summer Slow Cooker Meals – Beat the Heat in the Kitchen May 11, 2012 by Tiffany If you love using your slow cooker, check out our Weekly Meal Plans. Starting in June 2013, I’m doing a series of 75 Days of Summer Slow Cooker Recipes. I love using my slow cooker in the summer. The slow cooker is also a great way to cook without heating up the kitchen. And don’t forget dessert! If you enjoyed this post, get email updates (it's free). Enter your Email Preview | Powered by FeedBlitz Filed under: Crockpot Tagged with Crockpot, slow cooker, summer food5 Comments Comments Amy @ Spin The Meal says: May 13, 2012 at 8:57 am I just like to use my slow cooker to prep boneless, skinless chicken to shred up and have in hand for light summer salads. Trackbacks Honey Mustard Chicken in the Crock Pot « One Hundred Meals To Cook For Hubby says: August 27, 2012 at 2:06 am [...] Tips
Fake Betty Crocker Cookie Mixes Ever have one of those "Ah-ha!" moments? I happened to me yesterday when I was lamenting the price of those very convenient Betty Crocker Cookie Mixes. I remember when they used to only cost $1.00 each in Walmart and now they're $2.50 each! Who says there's no inflation? Anyway, I usually just tell myself that I can make cookies from scratch anytime with the plentiful ingredients of my pantry, but then it came to me...Why can't I make cookie pre-mixes and keep them in ziplock bags for use at my convenience? So, I've come up with recipes for four of my family's favorite Betty Crocker Cookie Mixes. Fake Betty Crocker Chocolate Chip Cookies: 1 Cup Flour 1/4 Cup White Sugar 1/2 Cup Brown Sugar 1/2 teaspoon Baking Soda 1/2 teaspoon Salt 3/4 Cup Chocolate Chips Mix together and store in a quart size ziplock bag. Fake Betty Crocker Sugar Cookies: 1 1/2 Cups Flour 3/4 Cup White Sugar 1/2 teaspoon Baking Powder 1/2 teaspoon Baking Soda 1/2 teaspoon Salt Fake Betty Crocker Gingerbread Cookies:
Crock Pot Bread Baking (Fast Bread in a Slow Cooker) When I moved to the midwest I was introduced to Crock Pot cooking. I had never even seen a slow cooker before and had no idea the range of foods that could be created in a plug-in cooking pot. Since then I have had everything from No-Peek-Chicken, Swedish Meatballs and Peach cobbler, done in one of these magic devices. When my husband was an art director Aveda they had “crock pot parties,” which meant everyone plugged in their slow cookers at their desks and made a dish to share. But, bread in a crock pot? 1 pound dough (Click here for our No-Knead 5-Minute Bread Recipe. Form the dough into a ball and place it on a sheet of parchment paper. Update: I just mixed up a fresh batch of ABin5 Peasant Bread Dough, let it rise for the two hours in the bucket, then formed a 1-pound loaf and stuck it in the crock pot. Turn the temperature to high and put on the cover. Bake for 1 hour (this will depend on your crock pot, you may need to increase or decrease the time. Related Post:
The Best Pot Roast....EVER! I live in a small town. Like really small. But I LOVE it! There are so many reasons why I love it... I could list them all for you, but I won't. But I am going to give you one of my favorite reasons. My local grocery store. Its called Barretts. I LOVE that they know me... We were looking to make a Roast for Sunday Dinner, We were standing at the meat counter, trying to decided what to get. Dave, the best meat counter guy, told us about this recipe. And it is SO GOOD, SO EASY, and SO TENDER!! You'll need: McCormicks slower cooker Savory Pot Roast season packet An Au Jus packet A Can of Pepsi (we use Coke because we always have coke in our house) And Boneless Cross Rib Roast and your crock pot Put your Roast in the crock pot. Mix the Slow cooker seasoning with 1 cup of Water. Pour on top of roast. Add the whole can of Coke. Cover with your lid for 8 Low or 4 hours on high. Its VERY important that you never lift the lid! Right before you are ready to pull it out, sprinkle your dry Au Jus packet over the roast.
Crockpot Apple Butter | Changing My Destiny Note: The CrockPot Fruit Butter eBook is NOW AVAILABLE! Click here for more details. …now on to the good stuff… I adapted this easy recipe from Cake Student because I had everything on hand and it worked out beautifully. Crock Pot Apple Butter Makes a little more than 1 pint 1 dozen apples, peeled, cored, cubed 1/2 Cup Water 1/4 Cup Brown Sugar 1/2 teaspoon Cinnamon 1/2 teaspoon All Spice Step 1: Peel, Core, and Chop a dozen apples. Step 2: Toss the apples in the sugar and spices. Step 3: Put everything in the Crockpot, then [say it with me] Set It, and Forget It! anyone else remember that infomercial? I cooked it on Low overnight and woke up to this… After a few more hours on low, I bumped it to high and propped the lid. it cooked down and thickened quite a bit. Step 4: I suppose it’s optional, but I decided to blend the butter down smooth. So after 15 hours and a dozen apples picked right from the tree, I had 1 pint of delicious apple butter. Next up…Pumpkin Butter! Like this: Like Loading...
Baked Sweet and Sour Chicken with Fried Rice I have a DELICIOUS recipe for you all! I am so excited to share this one. I found this on Mels Kitchen Cafe about a year ago. Baked Sweet and Sour Chicken The chicken coating: 3-4 boneless chicken breasts salt + pepper 1 cup cornstarch 2 eggs, beaten 1/4 cup canola oil The sweet and sour sauce: 3/4 cup sugar 4 tbs ketchup 1/2 cup distilled white vinegar 1 tbs soy sauce 1 tsp garlic salt Start by preheating your oven to 325 degrees. Below is the greatness you will get when it's all cooked: Fried Rice 3 cups cooked white rice (day old or leftover rice works best!) 3 tbs sesame oil 1 cup frozen peas and carrots (thawed) 1 small onion, chopped 2 tsp minced garlic 2 eggs, slightly beaten 1/4 cup soy sauce On medium high heat, heat the oil in a large skillet or wok.
The Super Easy Way to Getting Meals Ready ~ DUMP Cooking What is Dump Chicken? Dump chicken is one of the easiest forms of Freezer cooking! The idea is VERY simple, do NOT over think it. You take raw (never frozen) OR Frozen chicken pieces, toss them into a One Gallon Freezer Bag, then toss in the sauce and freeze flat. The key is never RE-FREEZE Raw chicken. Then thaw the chicken and cook! 1 1/2 Pounds Chicken Pieces -- (4 to 6) 1/2 cup apple juice 1 teaspoon chicken bouillon 1/4 teaspoon mint -- crushed 1 cup Seedless Grapes For immediate cooking: Pre-heat oven to 350 F. For freezing: Place all ingredients into a 1 Gallon freezer bag. To thaw and cook: Take the bag out of the freezer the night before, make sure the baggie is completely closed. Per serving: 193 Calories (kcal); 12g Total Fat; (55% calories from fat); 15g Protein; 7g Carbohydrate; 70mg Cholesterol; 63mg Sodium Food Exchanges: 0 Grain(Starch); 2 Lean Meat; 0 Vegetable; 1/2 Fruit; 1 Fat; 0 Other Carbohydrates BBQ Jelly "DUMP" Chicken Creole "DUMP" Chicken Herb-wine "DUMP" Chicken