Friday, June 29, 2012

Green Veggie Salad

Serving: 10
Ingredients
1. 2 small heads of broccoli
2. 10-15 pieces of asparagus
3. 1 can of peas
4. 1/2 a teaspoon of garlic powder
5. 1/2-1 teaspoon of onion powder
6. 2 pinches of salt
7. 4 tablespoons of olive oil

Directions
1. Wash and cut broccoli and asparagus.
2. Cut broccoli into bite size pieces.
3. Boil broccoli and asparagus in separate bowls because they will be ready at different times.
4. Once asparagus is done, cut into bite size pieces.
5. Once broccoli is done, put all 3 vegetables in a bowl and mix in the garlic powder, onion powder, salt, and olive oil.

Tuesday, June 26, 2012

Strawberry Fruit Shake



Serving: 5
Ingredients
1. 16 oz (1 lb) of strawberries
2. 1/4 cup of sugar
3. 2 cups of ice
4. 1/2 cup of milk
optional: mint

Directions
1. Place the strawberries, sugar, ice, milk, and mint (if using) in the blender. 
2. Blend all ingredients until thick, with no pieces of ice visible. If mixture is too thin, add ice to thicken the shake. 

Chicken in a Blanket with Gravy


Serving: 10
Ingredients
1. 4 pieces of boneless chicken (thighs or breast, I used thighs)
2. Pastry square package of 10
3. 1/2 cup of barbecue sauce
4. 1 teaspoon of onion powder
5. 2 tablespoons of cornstarch
6. 1/2 cup of water
7. 1 can of chicken broth (condensed)

Directions
~Chicken in a Blanket~
1. Cut chicken into halves or thirds, in order that they are able to fit on a square pastry sheet.  Preferably trim the excess fat of the chicken as well.
2. Pour the barbecue sauce and onion powder. Mix.
3. Pre heat your oven to 350 degrees
4. Wrapping Instructions: 
I. Spray your baking pan in order that the pastries don't stick to your pan once finished.  
II. Lay one of your pastry squares down, facing you in a diamond shape.  
III. Place the piece of chicken down on the pastry almost in the middle, but more towards you.  
IV. Fold the ends on your left and right, in order that the ends be tucked in before rolling the wrap. 
V. Once the ends are folded, roll the wrap away from you.  
IV. Repeat this process until all pastries are rolled.
5. Spray the top of the pastries and sprinkle some onion powder.
6. Take out after 30-35 minutes. 

~Gravy~
1. Pour chicken broth in a pot and bring to a boil.
2. In bowl pour 10 ounces of water and 2 tablespoons of cornstarch
3.  Whisk the cornstarch water mixture and pour into the pot of chicken broth.
4. Reduce the heat, mixing occasionally until thick.  

Monday, June 25, 2012

Tuna Shells


Serving: 8-10
Ingredients
1. 4 cans of tuna (solid white-Albacore tuna in water)
2. Pasta-jumbo shells
3. 7 tablespoons of light mayo
4. 2 teaspoons of sweetener (Sweet 10-sugar substitute)
5. 3 teaspoons of lemon juice
6. Olive oil
7. Onion powder

Directions
~Tuna~
1. Drain tuna cans and mix so that there are no chunks of tuna stuck together.
2. Add in the mayo, mix. Repeat with sweetener, and lemon juice.
3. Mix well.

~Pasta~
1. Pre-heat oven to 350 degrees
2. Boil water.  Pour the box of pasta in. Drain.
3. Add 1 tablespoon of olive oil, and mix lightly making sure that the pasta shells don't break.
4. Take a 13 x 9 x 2" baking dish, and lightly coat the bottom with olive oil
5. Take a scoop of tuna and put it into each shell. Repeat this process until all shells are filled.
6. Sprinkle some onion powder over all of the shells.
7.  Place baking dish in the oven for 30 minutes.

Sunday, June 24, 2012

Honey Baked Chicken



Serving: 10
Ingredients
10 pieces of chicken (7 leg quarters and 3 breast's)
10 tablespoons of Zesty Italian dressing
Season to taste crystallized garlic powder 
Season to taste sweet paprika
 1/2 a cup of honey
 1/2 a cup of seasoned bread crumbs 
optional: onions

Directions
1. Pre heat oven to 350 degrees
2. Place the chicken in a roasting pan
3. Drizzle the Italian dressing, garlic powder, sweet paprika, honey, & seasoned bread crumbs onto the chicken
4. Cover chicken before placing in the oven
5. Bake for 40  minutes 
6. After 40 minutes take the cover off and bake uncovered for the remaining 35 minutes 

Friday, June 22, 2012

Golden Crisp Potatoes



Serving: 5
Ingredients
1. 8 little red potatoes
2. 1/2 cup of olive oil
3. 1/2 a teaspoon of paprika
4. 1/2 a teaspoon of onion powder
5. 1/2 a teaspoon of garlic powder
6. 1/4 a teaspoon of salt

Directions
1. Pre heat oven to 350 degrees
2. Cut potatoes into a little larger than bite size pieces (potatoes will shrink)
3. Put paprika and mix. Repeat this process individually with onion, garlic powder and salt.
4. Pour potatoes into a baking pan
5. Take them out in 1 hour, and mix so the potatoes on top get some of the liquids from the bottom.
6. Leave in for another hour.
7. Leaving the oven on 350 degrees, take potatoes out of the oven and put in the broiler to get crispy.  Check on them after a minute and don't leave them in for longer than 2 minutes or else they will burn.

Carrot Cake With Coconut Cream Cheese Frosting



Serving: 15

Ingredients:
1. 2 cups of flour
2. 1 1/2 cups of sugar
3. 1 1/2 teaspoons of baking soda
4. 2 teaspoons of cinnamon 
5. 1 cup of vegetable oil
6. 4 eggs
7. 3 cups of grated carrots 

Directions:
1. Pre heat oven to 350 degrees
2. Mix together the flour, sugar, baking soda & cinnamon
3. Mix in the vegetable oil and the eggs one at a time
4. Add in the carrots (and additional nuts or chocolate)
5. Bake for about 45 minutes and let cool

Coconut Cream Cheese Frosting

Ingredients:
1. 12 oz. of cream cheese
2. 1 stick of softened margarine 
3. 2 cups of confectioners sugar 
4. 1 tablespoon of vanilla 
5. 1 1/2 cups of shredded coconut

Directions: 
1. Combine the cream cheese, margarine, confectioners sugar & vanilla until thick and creamy
2. Add in the shredded coconut until blended
3. Cool in the refrigerator for about 15 minutes before placing on the cake




Thursday, June 21, 2012

Baked Veggies

Serving: 8
Ingredients 
1. 2 heads of broccoli
2. 3 carrots
3. 1 head of cauliflower
4. 1 teaspoon of onion powder
5. salt
6. 1/2 cup of olive oil

Directions
1. Pre heat oven to 350 degrees
2. Chop carrots into 1/4th of an inch, and cut broccoli and cauliflower into bite size pieces.
3. Put the veggies in a bowl, and pour olive oil. Mix well.
4. Lay veggies in a baking pan, and take a few pinches of salt and drizzle over veggies.
5. Spread the onion powder over the veggies as well, and toss in the pan.
6. Leave in the oven for 30 minutes.
7. Turn the oven on broil, and put the veggies in the broiler for no more than 3 minutes, or until lightly brown on top.

Tuesday, June 19, 2012

Chocolate Chip Ice Cream


Serving: 10
Ingredients:
1. 1/2 cup of whole milk
2. 1 1/2 tablespoons of vanilla extract
3. Pinch of salt
4. 14 oz can of sweetened condensed milk
5. 1 pint of heavy cream
6. 1/2 cup of chopped up chocolate 

Directions:
1. Mix milk, vanilla, salt, & sweetened condensed milk in a bowl
2. In a separate bowl using an electric mixer, whisk the heavy cream until thick and creamy
3. Combine the mixture into the heavy cream and add in the chocolate chips
4. Pour mixture into a covered container and leave in freezer for 4 hours before serving 

Eggplant Bruschetta



Serving: 6
Ingredients:
1. 3 Mini Eggplants
2. 1 small box of grape tomatoes or 2 regular tomatoes
3. 1 1/2 cups of Italian breadcrumbs
4. 1 cup of olive oil
5. 3  cloves of garlic
6. 1/2-1/3 of an onion
7. 2 teaspoons of basil

Directions:
1. Dice garlic, tomatoes, and onion.
2. Mix together and add 2 teaspoons of basil
2. Coat a pan with olive oil, and pour the mixture on the pan.
3. Occasionally mix.  Once all of the tomato juice evaporates, pour into a bowl and let cool off.
4. Slice eggplant into about half inch pieces.
5. Lightly coat the eggplant with olive oil in order that the breadcrumbs stick.
6. Pour 1 cup of breadcrumbs into a bowl and put the eggplant in, making sure the breadcrumbs stick. (If you need more breadcrumbs, add 1/2 a cup).
7. Lightly coat the frying pan with olive oil, and put the eggplant in for no more than 3 minutes.  Once the eggplant on the side down begins to brown flip over and let the other side cook until beginning to get golden brown.
6. Put the eggplant on a plate and serve with the tomato mixture on top.

Sunday, June 17, 2012

Chicken Egg Rolls


Serving: 18 rolls
Ingredients:
1. 1-2 packages of egg roll wraps 
(depending on how many are in the package try to buy enough for 18 rolls)
2. Chicken
(3-piece, your choice of thigh or breast, preferably boneless)
3. 1 lb package of cabbage
4. 1 cup of olive or vegetable oil
(Set aside some extra oil for coating)
5. 2 tablespoons of teriyaki sauce
6. 1 cup of Barbecue sauce/ 1 tablespoon
7. 2 teaspoons of brown sugar

Directions:
~Chicken~
1. Pre heat oven to 350 degrees
2. Take 1 cup of barbecue sauce and place in a bowl. 
3. Place chicken in the bowl and cover with barbeque sauce until fully coated.
4. Put in chicken in a pan, and place in the oven for 30 minutes.
5. Take the chicken out, flip over and switch the oven temperature to 400 degrees.
6. Put the chicken in the broiler for a maximum of 3 minutes till brown.
7. Once cooled off, cut the chicken into tiny pieces, and put on the side until egg roll mixture is complete. 

~Egg Roll Mixture~
1. Place the cabbage in a large pan to sauté
2. On a medium heat, add 1 cup of olive or vegetable oil and stir.
3. Add 2 tablespoons of teriyaki sauce, 1 tablespoon of barbecue sauce, & 2 teaspoons of brown sugar.
5. Add the chicken into the mixture and stir.
6. Once the cabbage has shrunk to about half its size, turn the stove off but keep the pan on the stove in order that the cabbage remains to cook from the heat.

~Egg Roll~
1. Place an egg wrap on a plate and brush the side of the egg roll that the mixture will be placed on with olive or vegetable oil.
2. After brushing the side, take 2 tablespoons of the mixture and place on the wrap toward the end versus placing in the middle.
3. Flip the wrap with the mixture once, then fold the ends (in order that they are tucked in); continue rolling the wrap until the end.
4. Lay egg roll in a baking pan and continue this process until the mixture and wraps are finished.
5. Once all placed in a pan, brush the top of the rolls with some olive or vegetable oil and sprinkle some brown sugar on top.
6. Place in the oven (still on the 350 degrees) for 30 minutes.
7. Once golden brown, take out and let cool off for 10 minutes before serving.
...
This tastes great dipped in duck sauce!  

Thursday, June 14, 2012

Sweet n' Smokey Chicken

Serving: 5 pieces.
Ingredients:
1. 1/2 a cup of barbecue sauce
2. 2 tablespoons of teriyaki sauce
3. 1 teaspoon of soy sauce
4. 1 teaspoon of onion powder
5. Chicken of your choice. (thighs, legs, breast, etc.)


Directions: 
1. Pre heat oven to 350 degrees.
2. Mix the barbecue sauce, teriyaki sauce, soy sauce, and onion powder in a bowl. 
3. Place chicken in a pan and cover with sauce.  Make sure to flip the chicken over so the bottom is covered as well.
4. Place in the oven for a 1/2 an hour.
5. Take the chicken out, and flip the pieces over.  
6. Without changing the temperature, put in the broiler for a maximum of 3 minutes so the chicken gets brown.  
7. Take out of the broiler and when putting the chicken on a plate, make sure to not leave any sauce in the pan!


Monday, June 11, 2012

White Chocolate Frosting




Serving: 30 cupcakes: 13x9 cake
Ingredients:
1. 1 3/4 cups of white chocolate chips
2. 1 1/2 cups of confectioners sugar 
3. 1 teaspoon of vanilla extract 
4. 1/4 cup of milk
5. 3/4 stick of butter

Directions:
1. Melt the butter in either the microwave or on a double boiler until smooth and creamy
2. After mixing the confectioners sugar, vanilla extract, milk, and butter, add in the melted white chocolate chips. 
3. Mix for 2 minutes or until all ingredients are combined


Thursday, June 7, 2012

Peppermint Oreo Truffles



Serving: 30
Ingredients:
1. 1 package of oreo cookies
2. 8 oz. cream cheese
3. 30 pieces of hard peppermint candies
4. 15 oz. of semi sweet chocolate
5. Optional: crushed coconut, almonds and cinnamon

Directions:
1. Crush up oreos into tiny crumb-like pieces
2. Crush up hard peppermint candies into crumb-like pieces
3. In the same bowl with the crushed oreos and peppermint candies, mix in cream cheese until well blended, creating a thick paste mixture
4. Form small sized balls and place in the refrigerator for about 15 minutes (roll the balls into a rounded structure after 15 minutes if unable to do so immediately after mixing the ingredients)
5. Using a double saucepan, melt the chocolate until completely melted
6. Roll the balls individual in the melted chocolate, covering it fully with chocolate
7. Before the chocolate hardens, you may sprinkle coconut, almonds or cinnamon to the top
8. Place in the refrigerator for 15 minutes before serving 






Wednesday, June 6, 2012

Corn Bread Muffins



Serving: 12
Ingredients:
1. 2/3 cups of margarine softened
2. 3 eggs
3. 4 1/2 teaspoons of baking powder
4. 1 cup of cornmeal
5. 2 1/3 cups of all-purpose flour
6. 1 cup of sugar
7. 1 2/3 cups of milk

Directions:
1. Pre-heat oven to 400 degrees F
2. Mix sugar and butter in a bowl
3. In a separate bowl combine milk and eggs
4. In an additional bowl combine flour, cornmeal,  & baking powder.
5. Add bowl # 2 and #3 alternately to the sugar & butter mixture.
6. Put in either 12 cupcake liners, or a 13 x 9"pan.
7. Put in the oven for 20-25 minutes, or stick a knife in the middle.  If the knife comes out clean, then they're ready!

Tuesday, June 5, 2012

Peanut Butter Triangles

Serving: 20
Ingredients:
1. 1 stick of margarine
2. 1 1/2 cups of peanut butter
3. 2 cups of graham cracker crumbs
4. 2 1/2 cups of powdered sugar
5. 1/4 almonds crushed
6. 12 ounces of semi-sweet baking chocolate

Directions:
1. Melt margarine in the microwave
2. Mix the margarine, peanut butter, graham crackers, and almonds together.
3. Spread the mixture in a 13 x 9" pan.
4. Melt the chocolate using a double saucepan.
5. Once melted, spread the chocolate over the peanut butter mixture.
6. Leave in the fridge for 25 minutes before serving.