Saturday, February 21, 2015

Table of Contents

Main Dishes:
Almond Chicken
Mango Chicken and Rice
Orange Beef Stir Fry
Lemon Herb Sea Bass
Salmon Salad
Soba Peanut Noodles with Salmon
Soy Ginger Glazed Salmon

Vegetarian Recipes:
Tumeric Tofu
Veggie Quesadillas 

Slow Cooker Recipes:
13 Bean Soup
Rosemary fennel pork tenderloin
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Baked Chicken and TJ Batsmati Rice Medley

My mom used to make this for us growing up and I would always ask for it. I adapted the recipe by using TJ's rice medley and chicken stock. 

 Ingredients: 
Chicken Thighs or drumsticks (skinned) 4-5 depending on size
Montreal steak seasoning
1/2 a large sweet onion - sliced
Pats of butter
2 3/4 cups Chicken broth or stock
1 1/2 cups Trader Joes Batsmati Rice Medley

Here are the ingredients - so simple!


Directions: 
Preheat oven to 400 degrees. Use a dutch oven or pampered chef deep dish baker. Add 1 1/2 cups batsmati rice medley to the bottom of the baker. Pour chicken broth over rice medley. Add 1-2 pats of butter to the rice mixture and sprinkle with steak seasoning. Place chicken thighs/drumsticks over rice mixture. Sprinkle with more steak seasoning. Add sliced onions then 4 pats of butter (see picture below). Cover baker and cook for 1 hr or until chicken is cooked thoroughly. You MUST cover the dish or the rice will not cook properly. Enjoy!
The finished product - liquid absorbed and chicken fully cooked! 



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Cinnamon Rolls

This recipe combines using http://allrecipes.com/recipe/vanilla-spice-bread/ and Cooking light's triple play recipe. 

 Ingredients for bread: 
1 1/4 cup milk
2 tsp vanilla
1/4 cup light brown sugar
dash of molasses
2 Tbsp white sugar
1/8 tsp cardamom
1/4 tsp ground coriander
2 Tbsp butter
1 1/4 tsp salt
3 cups bread flour
1 1/2 tsp active dry yeast

Cinnamon roll filling: 
2 Tbsp melted butter
2/3 cup packed brown sugar
1 Tbsp ground cinnamon (sometimes I add more)
1/2 cup chopped walnuts

Glaze: 
1 cup powdered sugar
2 Tbsp milk
1/2 tsp vanilla (sometimes I add more, but I like vanilla :))




 Directions: Place items in the bread machine in the order specified by your manufacturer. Select dough cycle. Once the dough cycle is finished, roll the dough into a 9 x 13 inch rectangle. Brush the dough with 2-3 Tbsp butter (as needed). Mix brown sugar and cinnamon in a separate bowl. Sprinkle cinnamon sugar mixture over melted butter (leave room to seal the roll). Sprinkle walnuts. Beginning with a long side, roll up dough, jelly roll fashion, pinch seam to seal. Cut into 3/4 inch slides and place on a jelly roll pan (I use my large pampered chef baking stone). Cover and allow to raise in a dark draft free place for 1 hr or until the the rolls have doubled in size (I place them in my small oven on warm cycle). Preheat oven to 350 degrees. Bake for 15-20 min or until the rolls are golden brown. Allow to cool then glaze.
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Sunday, February 8, 2015

Skillet cornbread

2/3 cup milk
2 eggs
2 jiffy packages
1/4 cup butter
3 Tbsp sugar
1 tsp vanilla

Add to skillet. Cook at 350 degrees for 25 min. Consider adding can creamed corn
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13 bean soup

Ingredients: 1 package of 13 or 16 beans, 1 14 oz can diced or crushed tomatoes, 32 oz chicken stock, 1 smoked ham shank, 1 med onion diced, 3 garlic cloves diced, handful of sliced carrots, 1 tsp chili, 1 tsp crushed red pepper, 1 bay leaf, salt and pepper to taste. Directions: 1) soak beans overnight 2) place all ingredients in slow cooker. Cook on high 8 hrs or low 10 hrs. * I added the carrots in 1/2 way through cooking so they weren't as mushy
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