Monday, July 7, 2014

Chicken & Cherries ™

This is a great recipe for summer. I've used a grill pan, but this also works on an outdoor grill too.

1 lb boneless chicken breasts or thighs
1/8 - 1/4 tsp. salt, pepper
1 - 2 T canola oil
2/3 c pitted and halved cherries
1/2 c water
1 - 2 tsp. sugar (optional)

Heat grill pan over medium high heat, Lower heat to medium, add oil. Add chicken to grill and cook on one side for 6- 10 min. Turn chicken over and cook on other site for 6 - 10 min more or until done.  Remove chicken from grill and transfer to a serving plate. Let chicken rest for a few minutes.

Heat a  sauce pan over medium heat. Combine cherries, water and sugar to pan, lower heat to medium low and let it reduce for 6 - 10 min or until done.

To serve: spoon cherry sauce over chicken.

Serves 4.

Saturday, June 28, 2014

Easy Bruschetta ™

This is a great recipe for summer. 

1/8 - 1/4 tsp each: salt, pepper
1 loaf french bread
non stick cooking spray
1 garlic, crushed chopped
1/2 tsp each:  basil, parsley, oregano
1/4 c - 1/3 c each diced tomatoes, onions, bell pepper
pinch red pepper flakes
1/2 tsp balsamic vinegar
1 T shredded Parmesan cheese
1/ 3 - 1/2 c olive oil

Preheat oven to 350. 

Spray cooking sheet with non stick cooking spray. 

Rinse and prepare vegetables, combine in a bowl. 

In a small bowl combine: garlic, olive oil, salt. pepper, vinegar, herbs. Mix well.

Drizzle 1 - 2  T of the oil over vegetables, toss to coat.

Cut 12 slices from a loaf of french bread. Brush remainder of oil mixture on both sides of the bread slices with a pastry brush, place on baking sheet. Place baking sheet in oven and bake for 6 min on each side or until done. Remove from and turn off oven.

Spoon some of vegetable mixture over each slice of bread, top each bread slice with some of the cheese.

If desired place bread back in turned off oven for 1- 2 min.

Serves 4. 

Saturday, June 14, 2014

No Boil Missouri Iced Tea ™

This is a great way to make iced tea.

8 cups cold water
2 - 3 large iced tea bags

In a clean 1/2 gallon jar, combine tea bags and cold water. Screw lid on jar tightly and place in refrigerator for several hours or overnight.

Serves 8.

Tuesday, June 3, 2014

Beer - A - Rita ™

This is perfect for summer or anytime.

You can adjust the amount of margarita mix to taste.

2 bottles lager beer
1/2 c - 1 margarita mix
1 lime cut into wedges

Cut lime into wedges. Set aside 4 of the wedges.

Take one of the lime wedges and rub over the rim of 4 margarita glasses.

Put some salt on a plate. Place one of the glasses rim side down on plate to coat glass rim with salt. Repeat process with remaining glasses.

Open the bottles of beer and pour into the 4 glasses. Pour desired amount of margarita mix into beer. Mix with a cocktail straw. Garnish  glasses with lime wedges.

Serves 4.

Saturday, May 17, 2014

Easy Nicoise Salad ™

This is an easy version of the French classic. I've used canned tuna packed in water,  but you can also used wild caught grilled tuna as well. I've also used fresh green beans, but you can use frozen green beans if needed.

8 oz.  tuna (canned or grilled)
2 c lettuce (romaine or red leaf)
1 c green beans
1 boiled large potato, cut into eighths
1 - 2 oz olives
2 hard cooked eggs, quartered.
8 cherry or grape tomatoes halved.

Rinse and prepare green beans. If using frozen beans, remove bag from freezer. Combine beans, water and salt. Bring to a boil and cook for 2 - 5 minutes or until heated. Remove from heat, drain and set aside to cool.

Rinse potato, cut into eighths,  place potato in a pot. Cover potato with water and bring to a boil for 10 - 15 min.Drain water and set potato aside a few minutes to cool.

Rinse and pat dry lettuce. Place into salad bowl.

Rinse and halve tomatoes, arrange over lettuce.

Prepare eggs, cut into quarters and arrange over lettuce.

Arrange cooled potatoes and beans over lettuce.

Open tuna cans and drain tuna in sieve or colander. Make sure tuna is well drained. If using grilled tuna, cut tuna into slices.Arrange tuna over lettuce.

Top salad with olives and place in refrigerator until ready to serve.

To serve: toss with your favorite vinaigrette 

Serves 4.

Thursday, May 1, 2014

Derby Day Mule ™

This is perfect for watching the big race or anytime.

This is my version of the southern classic. For the kiddie version, omit bourbon.

6 c ginger ale
4 - 6 oz (1/2 c - 3/4 c) bourbon
2 limes

Cut 1 lime into wedges, set aside. Cut other lime in half, set aside. 

In a pitcher, combine: ginger ale, bourbon, ice. Squeeze some of the lime into pitcher. Stir and let chill in refrigerator until ready to serve.

To serve: Remove pitcher from refrigerator. Over ice, pour ginger ale mixture into 4 - 6 glasses, garnish with lime wedges.

Serves 4 - 6.

Saturday, April 26, 2014

Pardon My French Onion Soup ™

This is my version of the french classic.

1 each: onion, leek, shallot, chopped
1/8 - 1/4 tsp each: salt, pepper
6 c low sodium beef broth
7 T olive oil 
2  - 2  1/2 T butter
6 slices lean Swiss cheese
non stick cooking spray
1/8 tsp lemon juice
2 cloves garlic, crushed chopped
1 loaf french bread

To prepare Crustini

Preheat oven to 350. 

Spray cooking sheet with non stick cooking spray. 

In a small bowl combine 1 clove of the garlic,  1/2 of the olive oil, salt, pepper and all of the lemon juice.

Cut 6 slices from a loaf of french bread. Brush oil mixture on both sides of the bread slices with a pastry brush, place on baking sheet. Place baking sheet in oven and bake for 10 min or until done. Remove from oven and set aside to let cool.

To prepare soup

Heat a large pot to medium high heat, lower heat to medium, add remaining oil, butter, onions, shallots, leek, salt, pepper and garlic. Saute for 10 - 20 min. 

Add broth, reduce heat to medium low and cook for 30 min - 1 hr., stirring occasionally.

To serve: 

Place some bowls onto a rectangular cake pan. Ladle soup into bowls, top with crustini and cheese. Place cake pan under broiler for 5 - 7 min or until cheese melts.  Remove pan from broiler carefully with oven mitts.  Let cool slightly before serving. 

Serves 6. 

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