Pages

Aug 29, 2011

Chicken Caesar Pitas

This is THE PEFECT meal for a hot summer day or when you don't have a lot of time to make dinner or lunch for that matter. I even love to eat what ever left overs we have the next day for lunch.

Ingredients:
Caesar Salad Bag
Tomato
Chicken
Pitas
Garlic
Oil


Directions:

1) Chop Garlic and put in frying pan with oil



2) Clean up your chicken and season




3) Put chicken in frying pan over garlic and cook




4) While chicken is cooking, cut up your tomato and empty bag of salad into a large bowl



5) Cut up chicken once cooked and add to salad

6) Add your dressing and mix


7) Cut Pita's in half and open, then stuff with you salad mixture




Aug 18, 2011

Grilled Chicken with Avocado Relish

This recipe came from a Costco CookBook that we got a year or more ago. I didn't look at it then but it was free. Well, the other night I needed something new to look to for recipes. So I thought to myself "Let's look through the Costco cookbook and just see if there is anything in there worth trying." Well, I got through the first few pages and that was it. Now they were amazing first few pages. They were full of ideas of how to freeze or store anything that you can get in bulk at Costco. Then we had some where to be so I had to put the book away. 
The next day at breakfast (or some other meal (; ) Marvin and I (that would be my husbands name by the way) sat there flipping through the cook book and looking at the pictures saw some great new options to try. And of course, this was one of them. 
I love avocado's and now this is the #3 way Marvin likes to eat them. :)
Oh, and this is a PERFECT feast for a hot summer afternoon!!!

Ingredients:
4 Chicken Breast
3 tablespoons EVOO
1 medium Red Onion
3 large Avocados
1 medium Tomato 
Salt
Freshly Ground Black Pepper
1/2 cup fresh Cilantro roughly chopped*
1 Jalapeno, finely chopped*
Juice of 1 Lime (not pictured)
*Not used


Directions:
Defrost your chicken
(The pictures shows chicken tenders but I WOULD NOT recommend tenders. Especially if you want to cut out the tendons or anything else off of them. Chicken breast is WAY better and in my book, it's better to have left overs then not enough. Which is exactly what happened)

The cookbook says to make the relish while the chicken is grilling, but I would rather make it before while the chicken is defrosting so you can put it in the fridge to chill a bit or let the juices all soak together.

Cut up the avocado into chunks
(I think that they should be a bit more firm then what we got. We got them squishy-ish which is perfect for guacamole. But I would get them a tad more firm so that they don't get smooshy  all over everything else and maintain their shape.)



Cut up your tomato
(The little one is from our garden. Unfortunately, none of them were big enough to actually use.)



Cut up your onion.
(It's a rather weird sensation when you're eyes randomly start to water. The recipe does call for the whole onion, but we only did less then 1/4 and it was still too much for us. So, onion to TASTE.)



Add 1 tablespoon of EVOO and the juice of 1 lime
(Now I didn't have a lime so I just squirted in regular lime juice and guessed. And what I guessed was perfect tasting.)

Season more with Salt and Pepper to taste

Gently fold in Cilantro (if you used it)

For Your Chicken:

Cut out any tendons or extra skin if desired

Put 2 tablespoons EVOO in small bowl


Brush each chicken breast with the EVOO and season generously with salt and pepper


Add to grill
(We have a George Foreman Grill so Marvin put the chicken on there and let them cook)

Remove from grill, make dishes pretty and presentable ;), and serve!!!
It's supposed to make 4 servings but we altered it for us.


I'm sad because we didn't have any left overs. This is the first meal, I think ever, that we haven't had some sort of left over for. Marvin enjoyed the relish so much that he ate what was left over. (Also because I didn't make enough chicken.)
We are so excited about this recipe that we can hardly wait to make it for my parents. 


We hope you like it as much as we did!!!


This post is linked to Chef 'n Training

Aug 13, 2011

Salsa Chicken

The first time that I remember eating this was when I was in Hawaii with my family back in 2006. We were in the little condo and my sister wanted to make dinner that night. I don't remember where she got the idea but it tasted great. This is the first time we made it but it's SUPER easy and fun.
Great for a hot summer evening.

Ingredients
1 lb. Chicken Breast (more or less)
or
Chicken Tenders
1-1 1/2 cups Pace Salsa, medium (more or less)
1 can Pineapple Tidbits (if desired)
Rice


Directions:

1) You can either cut the chicken into bit sized pieces first or cook it first and then cut into to bit size pieces. I cooked ours first and then cut. Our chicken was so thick so I cooked it on the stove. I still prefer to cook in the microwave. Even cooking on the stove I was still cutting the chicken as it cooked to make sure it got cooked all the way through. (Start boiling water for rice while cooking)


2) Put your rice in the pan at this point for cooking.


3) After the chicken is cooked and cut, empty the pan of the oil it was cooked in and then put the chicken back in the pan with the Salsa. Turn the heat back up and get it to boil a little so that it brings out more juice. Cook until warm. 


Serve over the rice


Veggie:
My husband was craving cabbage for some odd reason so we had cabbage. It's very similar tasting to brussels sprouts but I definitely like brussels sprouts better.
But you can choose your own veggie.


Baked Potato & Chili

I was craving baked potatoes and chili the other day so.....
We had it for dinner, along with my husbands random cabbage craving.

Ingredients:
Baking potatoes
Chili from the can
Cheese
Sour Cream

Directions:
Stab the potato several times with a fork and bake in the oven for an hour
The last 5 min or so start heating up your chili on the stove.

Serve:
Chili over the Baked Potato
Topped with Cheese
&
Sour Cream (if desired)


YUMMMM!!! :)

Aug 11, 2011

Home-Made Raspberry Jam



My mom tried several times when I was younger to teach me how to make raspberry jam. She kept saying how easy it was but it always looked too hard. I never really had an interest in learning, or caring for that matter. As with a lot of these little stories, I didn't start caring until I got married; until I really had to learn to care in order to make it on my own. Now, it's fun!!
(I'll let you know that the time on the clocks in some of the pictures don't match the sequence because the first batch was kind of rushed because we weren't completely prepared. So ignore the time in the images.)
With that being said...
MAKE SURE THAT YOU HAVE EVERYTHING PREPARED BEFORE YOU START!!!

Ingredients:
(For 1 Batch)
7 cups Sugar
1 Pectin pouch (the yellow box - Sure Jell)
5 cups mashed Raspberries
1 tsp Butter


Materials:
Jars - about 7 jam size/bath or 5 pt. size/batch
Lids & Rings - to match your jars
Large Pan
Longest Spoon
Ladle
Apron
Large Mouth Funnel
Small Frying Pan
Lots of Water
Dish Rag
Large Bowl
Something to Mash with
Large Measuring Cup
Custard dish (or similar)
Easily Accessible Timer
Box cut up or several layers of newspapers to place hot jars on & provide drip coverage
Hot pads or trivets
Protective Eyewear

Directions:

1) If your raspberries are frozen, the easiest way to defrost them is to put them in the sink with super hot water.


Sanitize your Jars and lids (the twisty part) by either washing them by hand in hot water or run them in the dishwasher while the raspberries are defrosting.

2) Measure 7 cups of sugar in large bowl

3) Empty raspberries into a large bowl and smash them till it's pretty much juice and seeds. It's easiest to do this one or two cups at a time.


At this point you want to put water in your frying pan and the seals in the water and bring it to a boil for roughly 20 minutes, or the length it takes to make your batch of raspberries.


4) Pour mashed raspberries into measuring cup and measure out 5 cups raspberries.


5) Pour 5 cups raspberries into large pan, add 1 tsp butter, 1 packet of pectin.




6) Turn the stove on as hot as it will go and stir the butter and pectin into the raspberries.

7) Stir CONSTANTLY

8) Bring raspberries to a rolling boil and add 7 cups sugar, still stirring constantly.


9) Bring raspberries to rolling boil again.

10) When they start to boil, start timer for 1 minute and let cook, stirring constantly.

Take pan off heat!!!

11) Now, dredge the foam off the surface and discard into custard dish for later use.
(You can eat this, it just doesn't can well.)

12) Bring large pan over towards jars. Place on trivit or hot pad. Bring frying pan with seals over also. Place on trivit or hot pad. Place large mouth funnel in jar and ladle the jam into the jar. Ladle to just about full, about 1/4" from top.



(Wear protective eyewear. I got a splatter of jam in my eye. I'm fine and see fine but it definitely didn't feel good.)

13) After ladling the jam into the jar, carefully remove funnel, wipe edges if needed be, place seal on jar, place lid on seal/jar and close tightly. Move to the side and repeat.
(To get the seals out of the pan we just used a fork.)

As the jars cool, the lids will seal. There were some that sealed in 20 minutes, there were others that took a day or two to seal. Don't force the seal, but if you're checking, gently run your finger over the bump. It may seal when you do that. Otherwise just keep waiting. 

We made about 5-6 batches. Each one filled 4-6 jars. The sugar bag in the picture is a 10 lb. bag. We used 2 1/2 of those at the least for all the batches.
We made enough to make 3 1/2 dozen jars of Jam!!!

It's so much fun. I hope we get to pick more raspberries so that I can do it again!!!

FUN Picture...I just love the colors!!

And to prove that I made jam...
THAT'S ME!!!!

Let us know how yours turned out :)