Friday, October 24, 2014
1/4 c olive oil
juice of one lime
1 garlic clove, minced
1 jalapeno, seeds and ribs removed, chopped
10 chicken thighs
3/4 c barbecue sauce (I used Michael Symon's barbecue sauce recipe from the same cookbook, use your favorite)
Mix together the olive oil, the lime juice, the garlic, jalapeno, and salt and pepper. Add the chicken and marinate for a few hours. Season the chicken well with salt and pepper, then brown in a pan on one side. Flip the chicken, and brush with the barbecue sauce. Flip again, then brush again. Place under a broiler, and continue brushing and flipping for a few minutes. Serve when chicken is cooked through.
This had great flavor, and like I said, it isn't very hard. We really enjoyed it.
Wednesday, October 22, 2014
just link to the recipe and tell what I changed. I really dislike shortening, so I used butter in this recipe instead of shortening, and I used 8 T of butter rather than 6 T of shortening. Also, I let the dough double in size both times, before and after shaping cinnamon rolls, rather than just doing a quick rise before rolling out the cinnamon rolls. Lastly I made 41 cinnamon rolls, rather than the 16 the recipe called for, and each cinnamon roll was 243 calories. These had great flavor, they do taste like a cinnamon roll birthday cake, and the texture was so light and fluffy, just so great. I loved these, and I'm looking forward to making them again!
Monday, October 20, 2014
this recipe on tasty kitchen, and I followed it exactly. Each pancake was 102 calories, leaving out the butter for cooking the pancakes. Anyway, easy and delicious! Aaron and I gave them an 8, Owen a 9, and Noah a perfect 10.
Friday, October 17, 2014
this recipe exactly. Each taco was kind of high in calories, about 490 a taco, but they were worth it. Try this, it's so good!
Wednesday, October 15, 2014
1 lb pork loin
2 T mirin
2 T soy sauce
1 T sugar
2 garlic cloves, minced
1 1/2 t hoisin sauce
1/2 t Chinese five spice powder
2 T honey
Mix together all the ingredients except the honey, and marinate the meat for 2-3 hours.
Preheat the oven to 325.
Remove the pork from the marinade, brush 1 T of the honey on the pork, then bake for about 25 minutes. Turn the pork over, brush with another 1 T of the honey, and then roast for another 20 minutes, or until pork is done. Slice and serve.
Monday, October 13, 2014
1/2 lb pasta
1 lb chorizo
1 lb Swiss chard, roughly chopped
1 14.5 oz can cannellini beans
grated zest and juice of one lemon
1/2 c freshly grated Parmesan cheese
1/2 c chopped fresh flat-leaf parsley
2 T unsalted butter
1 T olive oil
Boil the pasta in well salted water until al dente. Reserve 1/4 c of the pasta water, and don't rinse the cooked pasta.
Cook the chorizo until browned, then add the Swiss chard and cook for 2 minutes. Add the beans, pasta, and reserved pasta water and simmer for about two more minutes, or until pasta is fully cooked.
Remove the pan from the heat, stir in the lemon zest and juice, the cheese, parsley, butter and olive oil. Serve.
A fast, easy recipe, definitely worth making!
Friday, October 10, 2014
Here's what I did:
2 14.5 oz cans black beans
1 onion, chopped
2 carrots, chopped
3 garlic cloves, minced
1 1/2 lb boneless skinless chicken thighs
1 canned chipotle pepper, seeded and minced (if you want more spice, don't completely remove all the seeds)
1/2 t ground cumin
1 14.5 oz can crushed tomatoes with juice
1/2 c uncooked rice
shaved zucchini, about 1/2 c
2 t oregano
1/2 c cilantro, chopped
juice from one lime
Place the beans, onion, carrots, garlic, chipotle pepper, cumin, tomatoes, zucchini, and oregano in the crockpot. Salt the chicken well, then add the chicken. Cook for 6-8 hours on low, then add in the rice. Cook for an hour on high, checking to make sure the rice gets done before serving, then add in the cilantro and lime juice and serve.
Easy and delicious!