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. Remove seeds. 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. *This works for steak too.
20 Make-You-Drool Bacon Recipes | Mom Spark™ - A Blog for Moms - StumbleUpon Bacon goes with EVERYTHING. See for yourself. source: HowTo-Simplify.com source: Pink-Apron.com source: HowSweetTreats.com source: MikeyLikesFood.blogspot.com source: Babble.com source: CherryTeaCakes.com source: Unsophisticook.com source: BrianBoitano.com source: Creative-Culinary.com source: MamaBBlog.com source: MomSpark.net source: TheVillageCook.com source: MomSpark.net source: TheKitchn.com source: DessertsForBreakfast.com source: Doughmesstic.net source: SusiKochenundBacken.blogspot.com source: 80breakfasts.blogspot.com source: SeriousEats.com source: CookingLight.com [ad#large-rectangle-adsense]
Baked Egg Boat recipe Breakfast is my favorite meal. I like to drink iced coffee and watch the cream climb its way down the chunky ice cubes in a dazy before the caffeine hits. I like to order bacon with whatever I’m eating. I like eating potatoes with ketchup. Baked Egg BoatsMakes 4 Ingredients: 4 demi sourdough baguettes 5 eggs 1/3 cup heavy cream 4 ounces pancetta, finely chopped and fried until crisp 3 ounces gruyere cheese, grated 2 green onions, thinly slicedsalt and pepper to tasteDirections: 1. Deep Dish Fruit Pizza My sister-in-law Missy first introduced me to the concept of fruit pizza years and years ago, and here’s how: she brought one to my house and I proceeded to eat the whole thing. But it was small. And I was nursing. My mammary glands made me do it. I whipped up a whopper of a fruit pizza a couple of weeks ago using my good ol’ standby sugar cookie recipe…and it was so darn good in such a naughty, naughty way. Feel free to halve the recipe below and press into a smaller pan, or just split the full recipe in half and roll out two thinner pizzas. This is one of those fun, throw-together treats that’s perfect for everything from a slumber party to a baby shower. Sorry I said mammary glands. The Cast of Characters: my sugar cookie dough (recipe below), marshmallow creme, cream cheese, peaches, kiwi, blueberries…and whatever other fruit you’d like! Now, you could divide the dough in half, then roll out each half into thin, round pizzas. Or you could do what I done did… I love this pebbly texture.
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. Mainly because I’ve yet to figure out how to make chicken breasts look nice for a photo. 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. Other Scrumptious Pumpkin dishes you may enjoy: Total Time: 20 minutes
Bacon Wrapped Sweet Chili Shrimp with Macadamia Recipe - How to Make Bacon &Sweet Chili Shrimp This is a super fast and super easy recipe that everyone will love. It makes an impressive appetizer and is terrific for parties and special occasions (think: Superbowl) It uses pre-cooked bacon (found next to the regular bacon in the supermarket) to save time, but you can use your favorite bacon (pepper bacon would be great.) Sweet chili sauce can be found in Asian grocery stores and in the Asian foods section of many supermarkets. Prep Time: 15 minutes Cook Time: 5 minutes Total Time: 20 minutes Yield: 24 pieces Ingredients: 24 thin bamboo skewers or toothpicks12 slices pre-cooked bacon24 cooked & peeled jumbo shrimp1/2 cup sweet chili sauce1/2 cup finely chopped macadamia nuts Preparation: Soak the skewers or toothpicks in water for about 5 minutes. Cut each slice of bacon in half. Brush the wrapped shrimp with sweet chili sauce on both sides. Dip both sides of each shrimp lightly in chopped macadamias. Makes 24 pieces of Bacon Wrapped Sweet Chili Shrimp
Scalloped Hasselback Potatoes | Tasty Kitchen Blog - StumbleUpon “Scalloped” is an attractive word, isn’t it? When I hear it I think of several things: first, there’s scallops, as in the seafood—totally delicious. Then there’s the scalloped shape that can live on the edge of a pair of shorts or on the collar of a woman’s blouse—always pretty and dainty. And of course scalloped potatoes also comes to mind, which carries my imagination to a land of crispy potato skins drenched in a sea of cheese and cream. The first players up are: a few Russet potatoes (I’m sure other varieties will work equally as well), Parmigiano-Reggiano and butter. Start by scrubbing your potatoes good and clean. Then, using a sharp knife, make slices across the potato, being sure to stop before you reach its bottom. Cut up your butter. Then do the same with the Parmigiano-Reggiano. Next, open the potatoes’ crevices and shove the parmesan and butter, alternating between the two. When they’re done baking, you’re still a few minutes away from cheesy gloriousness! Description
Watermelon Lime Sorbet Slices A sweet and tangy watermelon lime sorbet is a great way to cool off in the summer. As a bonus, this recipe is frozen back in the watermelon rind and cut off into slices. It’s hot. When your simple syrup is cool and watermelon chunked, blend them together in a food processor or blender until smooth. Cool the liquid completely in the refrigerator for a few hours. This then goes into the freezer. There’s nothing like a slice of watermelon on a warm summer day, especially when your slice happens to be sorbet. Truly, nothing. A few tips if you want to make slices: Use a small, personal size watermelon.Freeze only long enough for the sorbet to set, or if you freeze longer, give it a good amount of time on the counter to soften up.Dip your knife (I used a large chef’s knife) in warm water in between each cut, and try to cut 2″-3″-thick slices off the watermelon. How are you staying cool in the midst of this heat wave? Copyright © Food for My Family.
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 even enjoy licking it off a spoon.) 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. Here’s a wonderful book to teach your kids more about Carver:George Washington Carver: The Peanut Wizard A wonderfully nutty dinner recipe.