Marinade with Sriracha Sauce
This marinade was originally made for chicken thighs that you cut up and put on skewers. I decided to make it for a pork loin and also just plain chicken thighs. Big hit!!!
Ingredients:
1/2 C Brown Sugar packed
1/3 C Chili Paste (found in the Asian section)
1/4 C Fish oil
1/4 C Sriracha sauce
1/2 C Rice Vinegar
2 tsp of shredded ginger
Mix all the above together and either marinate chicken thighs for 30 minutes or a pork loin for about 3-4 hours. After marinating you can heat up the marinate and use as a baste for your chicken or pork loin.
My next experiment will be with a Tri-tip and or Ribs.
Friday, October 4, 2013
Monday, June 10, 2013
Cherry Tomatoes and Mozzarella Cheese Skewers
I found this recipe the other day and served it when I hosted our book club meeting. It was a great hit.
So here is the recipe:
20 or 1 Small container of Cherry Tomatoes
20 or 1 Small container of Mozzarella cheese balls (found these at Target)
1 Small container of Fresh Basil (unless you have some in your garden)
1/2 Cup of Balsamic Vinegar
1/4 Cup of Olive Oil
Salt and Pepper
Citrus/Basil Spice from Pampered Chef
1. Drain the juice from the mozzarella cheese balls and put into a medium sized bowl.
2. Add the balsamic vinegar, oil olive and spice to the mozzarella balls and marinade in the refrigerator for a couple of hours
3. Wash and pat dry the basil leaves and cut into small pieces
4. On a tooth pick skewer spear 1/2 of a tomato, then add the mozzarella cheese ball, next spear a basil leaf and then add the other half of the tomato.
5. Lay on a serving plate and sprinkle some more olive oil, balsamic vinegar and salt pepper and serve
NOTE: you can always add additional balsamic vinegar if you wish to the marinade.
So here is the recipe:
20 or 1 Small container of Cherry Tomatoes
20 or 1 Small container of Mozzarella cheese balls (found these at Target)
1 Small container of Fresh Basil (unless you have some in your garden)
1/2 Cup of Balsamic Vinegar
1/4 Cup of Olive Oil
Salt and Pepper
Citrus/Basil Spice from Pampered Chef
1. Drain the juice from the mozzarella cheese balls and put into a medium sized bowl.
2. Add the balsamic vinegar, oil olive and spice to the mozzarella balls and marinade in the refrigerator for a couple of hours
3. Wash and pat dry the basil leaves and cut into small pieces
4. On a tooth pick skewer spear 1/2 of a tomato, then add the mozzarella cheese ball, next spear a basil leaf and then add the other half of the tomato.
5. Lay on a serving plate and sprinkle some more olive oil, balsamic vinegar and salt pepper and serve
NOTE: you can always add additional balsamic vinegar if you wish to the marinade.
Monday, May 6, 2013
Rustic Tuscan Soup
It has been quite awhile since I posted any new recipes. As we are having some very cool rainy weather after highs in the 90's this past weekend, have decided to make some soup today.
Here's a recipe that I got from one of the local wineries in our area. It is so good, so thank you D'Art Winery. I've also added carrots, zucchini and squash.
RUSTIC TUSCAN SOUP:
Ingredients:
1 Medium Onion 1 Package of Sweet Italian Sausages
2 Regular Size Bottles of Marinara/Spaghetti Sauce
1 10oz can Kidney Beans
1 10 oz can White Beans
1 - 10oz can Fire Roasted Tomatoes
1 - 10oz bag Frozen Tiny Whole Green Beans or 1/2 Package of Fresh Green Beans cut into quarters
2 Tablespoons Italian Seasoning
2 Cloves Garlic
3 Tablespoons Minors Beef Broth Paste or 1/2 Can of Low Sodium Beef Broth
1 Tablespoons Olive Oil
2 Cups of Cooked Penne Paste
Directions:
Dice onion, Sauteʼ in Olive Oil and add the Italian Seasoning. Then add the Garlic along with the Sausages and cook until done.
Drain and transfer over to a Crock Pot. Next add Marinara/Spaghetti Sauce, veggies, broth paste and water if you are using Minor's Beef Broth Paste. If using a liquid beef broth, you do not need to add water.
Add the veggies (except canned beans) and cook for about 1-2 hours on High. If you are using fresh vegetables make sure they are cooked (ie carrots, celery, etc). Then add the canned beans and cook on Medium about 1-2 hours.
Cook the pasta according the package directions. Add a little bit of pasta to a bowl and then add soup and sprinkle some cheese over the top.
Serve with some bread and Enjoy!!!
Here's a recipe that I got from one of the local wineries in our area. It is so good, so thank you D'Art Winery. I've also added carrots, zucchini and squash.
RUSTIC TUSCAN SOUP:
Ingredients:
1 Medium Onion 1 Package of Sweet Italian Sausages
2 Regular Size Bottles of Marinara/Spaghetti Sauce
1 10oz can Kidney Beans
1 10 oz can White Beans
1 - 10oz can Fire Roasted Tomatoes
1 - 10oz bag Frozen Tiny Whole Green Beans or 1/2 Package of Fresh Green Beans cut into quarters
2 Tablespoons Italian Seasoning
2 Cloves Garlic
3 Tablespoons Minors Beef Broth Paste or 1/2 Can of Low Sodium Beef Broth
1 Tablespoons Olive Oil
2 Cups of Cooked Penne Paste
Directions:
Dice onion, Sauteʼ in Olive Oil and add the Italian Seasoning. Then add the Garlic along with the Sausages and cook until done.
Drain and transfer over to a Crock Pot. Next add Marinara/Spaghetti Sauce, veggies, broth paste and water if you are using Minor's Beef Broth Paste. If using a liquid beef broth, you do not need to add water.
Add the veggies (except canned beans) and cook for about 1-2 hours on High. If you are using fresh vegetables make sure they are cooked (ie carrots, celery, etc). Then add the canned beans and cook on Medium about 1-2 hours.
Cook the pasta according the package directions. Add a little bit of pasta to a bowl and then add soup and sprinkle some cheese over the top.
Serve with some bread and Enjoy!!!
Sunday, November 13, 2011
Pumpkin Turkey White Chili
Here is a new one that tried. It is great for the crock pot.
1- 1-1/2 lbs of ground turkey
1/2 onion chopped
1 garlic clove chopped
4 celery stalked chopped
3 Anaheim peppers cleaned and chopped
2 Bay Leaves
2-3 tsps of Chili powder (try 1-2 tsp first and then add more after it has cooked awhile, if you think it needs it)
1 (15 oz) Can Pumkin Puree (do not use pie filling mixture), if it doesn't say puree or pie filling that is what you use
1 Can of White Beans with the juice
1 Can Vegetable Broth
1 Can of Ro-tel Original
2 tsp of Oregano
Saute onion, celery, garlic and peppers in a large pan w/a little bit of olive oil for about 5-6 minutes on medium heat. Add in ground turkey and cook until ground turkey is just about done.
Then add the meat and vegetable mixture into the crock pot and add the rest of the ingredients. Cook on low for about 3-4 hrs. Remove the bay leaves before you serve.
Serve with bread and/or cornbread.
You will be surprised you cannot taste the pumpkin.
1- 1-1/2 lbs of ground turkey
1/2 onion chopped
1 garlic clove chopped
4 celery stalked chopped
3 Anaheim peppers cleaned and chopped
2 Bay Leaves
2-3 tsps of Chili powder (try 1-2 tsp first and then add more after it has cooked awhile, if you think it needs it)
1 (15 oz) Can Pumkin Puree (do not use pie filling mixture), if it doesn't say puree or pie filling that is what you use
1 Can of White Beans with the juice
1 Can Vegetable Broth
1 Can of Ro-tel Original
2 tsp of Oregano
Saute onion, celery, garlic and peppers in a large pan w/a little bit of olive oil for about 5-6 minutes on medium heat. Add in ground turkey and cook until ground turkey is just about done.
Then add the meat and vegetable mixture into the crock pot and add the rest of the ingredients. Cook on low for about 3-4 hrs. Remove the bay leaves before you serve.
Serve with bread and/or cornbread.
You will be surprised you cannot taste the pumpkin.
Monday, October 10, 2011
Pecan Crusted Chicken Breasts or Salmon (Updated)
4 Boneless/Skinless Chicken Breasts
1 1/2 Cups of Panko Break Crumbs
3/4 Cup of chopped Pecans
1/4 Cup Maple Syrup
1/2 tsp. salt
2 TBL of Mayonaise
Preheat oven to 400 degrees
Pound chicken breasts until they are about 1/2" thick
In a small bowl mix together syrup, mayonaise, salt together and put aside. In another bowl mix together pecans and panko bread crumbs.
Take each chicken breast and first dip into liquid mixture and then dip into panko/pecan mixture.
Spray a little bit of Pam over a cookie sheet. Lay all of the breaded chicken breasts in the cookie sheet pan and then spray the top of the chicken breasts with Pam as well.
Bake in oven for a total of about 20 minutes, turning once. Check to make sure the chicken is cooked.
*******NOTE: I used this recipe for Salmon and it was so good**** Followed the recipe, except, turned the salmon after about 4 minutes and then cooked again for another 5 minutes. I prefer my salmon a little undercooked so it is not well done and dry.
Serve with either Rice and/or Noodles.
1 1/2 Cups of Panko Break Crumbs
3/4 Cup of chopped Pecans
1/4 Cup Maple Syrup
1/2 tsp. salt
2 TBL of Mayonaise
Preheat oven to 400 degrees
Pound chicken breasts until they are about 1/2" thick
In a small bowl mix together syrup, mayonaise, salt together and put aside. In another bowl mix together pecans and panko bread crumbs.
Take each chicken breast and first dip into liquid mixture and then dip into panko/pecan mixture.
Spray a little bit of Pam over a cookie sheet. Lay all of the breaded chicken breasts in the cookie sheet pan and then spray the top of the chicken breasts with Pam as well.
Bake in oven for a total of about 20 minutes, turning once. Check to make sure the chicken is cooked.
*******NOTE: I used this recipe for Salmon and it was so good**** Followed the recipe, except, turned the salmon after about 4 minutes and then cooked again for another 5 minutes. I prefer my salmon a little undercooked so it is not well done and dry.
Serve with either Rice and/or Noodles.
Sunday, July 10, 2011
Mustard-Ranch Chicken Marinade for the Grill
Well I tried this recipe that I found on the back of the Mustard container. It is pretty good so wanted to share:
Mustard-Ranch Chicken
1/3 C of Mustard (I used plain old yellow, next time I will try Dijon style)
2/3 C of Ranch Dressing
3 tablespoons of Borwn Sugar
4 Boneless Chicken Breasts (I am sure you could also use the Chicken with the rib bone in)
Mix the mustard, ranch dressing and brown sugar in a bowl. Put the chicken (thawed) into a plastic baggie (1 gal size) and add in the mustard-ranch-bs mixture. Zip close the bag and mix around.
Let this marinate in the refrigerator for a couple of hours.
Remove the chicken from the mixture and grill until cooked.
This received some good reviews. Had some left over, so I used the left over chicken and made a salad with it. This was good as well.
Mustard-Ranch Chicken
1/3 C of Mustard (I used plain old yellow, next time I will try Dijon style)
2/3 C of Ranch Dressing
3 tablespoons of Borwn Sugar
4 Boneless Chicken Breasts (I am sure you could also use the Chicken with the rib bone in)
Mix the mustard, ranch dressing and brown sugar in a bowl. Put the chicken (thawed) into a plastic baggie (1 gal size) and add in the mustard-ranch-bs mixture. Zip close the bag and mix around.
Let this marinate in the refrigerator for a couple of hours.
Remove the chicken from the mixture and grill until cooked.
This received some good reviews. Had some left over, so I used the left over chicken and made a salad with it. This was good as well.
Too Much Time Has Past
Well, I started this blog with good intentions but then I got side tracked with other projects and hobbies.
With summer here, I am trying out some new recipes and I promise to start posting them on here.
Look for a new recipe later on today.
With summer here, I am trying out some new recipes and I promise to start posting them on here.
Look for a new recipe later on today.
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