If you need something super-quick and super-easy for a tailgate or other party, these pretzels are excellent.
Spicy Pretzels
1/3 cup oil
1/2 teaspoon lemon pepper seasoning
1/2 teaspoon garlic granules
1 (1 ounce) package dry ranch dressing mix
1-1 1/2 teaspoon cayenne pepper (less for tender tongues)
1 (16 ounce) bag pretzels (regular shape or sticks)
Mix everything except pretzels in a large bowl, glass is easier to clean after the oil. Dump pretzels in on top of the sauce (but try not to pour in all of the salt from the bottom of the bag). Stir until well coated and you get the spice mixture off the bottom of the bowl. They are ready to eat right away, but get better if they sit for alittle while to let the flavor absorb. Store in an airtight container.
Friday, September 11, 2009
Thursday, September 10, 2009
(2) Breakfast Cookies
Breakfast cookies can be a decent grab-and-go breakfast for those who are too busy to stop and eat something in the morning. They are also great for a snack at any point in the day. Below are two (very) different breakfast cookies recipes that I've made...one is healthy, while the other is no-so-much (as it contains bacon). I'd love to try other recipes for breakfast cookies if you have one!
Healthy Breakfast Cookies
3 mashed bananas (ripe)
4 oz. applesauce (small plastic lunchbox container)
2 1/2 cups uncooked quick-cooking oats
1/4 cup skim milk
2 egg whites
1/2 cup raisins (or any other dried fruit you want to add)
1 tsp vanilla
1 tsp cinnamon
1 tbsp Splenda , sugar or other sweetener.
Preheat oven to 350 degrees. Mix all ingredients in a bowl. Let mixture stand for 10 minutes to let the oats become hydrated. Heap the dough by tsp onto a greased cookie sheet. Bake for 15-20 minutes and let cool. Let it sit for ten minutes. Makes about 20.
Breakfast Cookies (with bacon!)
1/2 pound bacon (could use turkey)
1/2 cup butter
3/4 cup sugar
1 egg
1 cup of flour
1/4 teaspoon baking soda
2 cups of multi-grain flakes or corn flakes
1/2 cup raisins
Preheat oven to 350 degrees. Cook bacon until very crisp, drain well and break into 1/2 inch pieces. Beat together butter and sugar till light and fluffy. Beat in egg. Combine flour and baking soda; stir into butter mixture. Stir in bacon, mult-grain flakes and raisins. Drop by rounded teaspoonfuls onto ungreased cookie sheet. Space 2 inches apart. Bake for 15-18 minutes. Remove to rack to cool--about 2 minutes, then remove from rack.
Healthy Breakfast Cookies
3 mashed bananas (ripe)
4 oz. applesauce (small plastic lunchbox container)
2 1/2 cups uncooked quick-cooking oats
1/4 cup skim milk
2 egg whites
1/2 cup raisins (or any other dried fruit you want to add)
1 tsp vanilla
1 tsp cinnamon
1 tbsp Splenda , sugar or other sweetener.
Preheat oven to 350 degrees. Mix all ingredients in a bowl. Let mixture stand for 10 minutes to let the oats become hydrated. Heap the dough by tsp onto a greased cookie sheet. Bake for 15-20 minutes and let cool. Let it sit for ten minutes. Makes about 20.
Breakfast Cookies (with bacon!)
1/2 pound bacon (could use turkey)
1/2 cup butter
3/4 cup sugar
1 egg
1 cup of flour
1/4 teaspoon baking soda
2 cups of multi-grain flakes or corn flakes
1/2 cup raisins
Preheat oven to 350 degrees. Cook bacon until very crisp, drain well and break into 1/2 inch pieces. Beat together butter and sugar till light and fluffy. Beat in egg. Combine flour and baking soda; stir into butter mixture. Stir in bacon, mult-grain flakes and raisins. Drop by rounded teaspoonfuls onto ungreased cookie sheet. Space 2 inches apart. Bake for 15-18 minutes. Remove to rack to cool--about 2 minutes, then remove from rack.
Monday, September 7, 2009
Honey-Chipotle Pecans (or Almonds)
These are quite possibly my favorite way to eat almonds. The problem is, I can’t make these very often because I can’t. stop. eating them when they are around. People LOVE these…I take these to events when I am too busy (lazy) to make something more involved and people tend to like them more than anything else I’d bring (except maybe these, because they involve chocolate, and chocolate usually wins). They are super simple and quick to make, but you’ll want an hour or so to let them cool/dry when they are finished so they don’t stick together.
If you don’t have chipotle powder, get it SOON! World Market sells it with their bagged spices for around $1.00. Buy a reusable glass spice jar in their kitchen section for another dollar and you are all set (I cut the spice name from the spice package and tape it to the jar with clear tape). If you haven’t noticed, many of the recipes that I post have it as an ingredient. I may have an addiction…
Honey-Chipotle Pecans (or Almonds)
2 tablespoons honey
1 1/2 teaspoons dried chipotle powder
3/4 teaspoon ground cinnamon
2 cups pecan halves (or almonds)
2 tablespoons sugar
3/4 teaspoon salt
Preheat oven to 325°F. In a skillet or pan, warm honey with chipotle powder and cinnamon over low heat, then add the nuts and stir to coat evenly. Line a baking sheet with waxed paper and spread nuts evenly in a single layer on the sheet. Bake in preheated oven for 10-15 minutes – you should start to be able to smell the nuttiness, but don’t let them burn. Allow to cool slightly (1 minute). While they are in the oven, combine sugar and salt in a mixing bowl large enough to hold and stir the nuts. Add the warm pecans or almonds and toss to coat evenly. Spread out on fresh sheet of waxed paper and let dry completely. Store in an airtight container.
These are a perfect fall/football snack.
If you don’t have chipotle powder, get it SOON! World Market sells it with their bagged spices for around $1.00. Buy a reusable glass spice jar in their kitchen section for another dollar and you are all set (I cut the spice name from the spice package and tape it to the jar with clear tape). If you haven’t noticed, many of the recipes that I post have it as an ingredient. I may have an addiction…
Honey-Chipotle Pecans (or Almonds)
2 tablespoons honey
1 1/2 teaspoons dried chipotle powder
3/4 teaspoon ground cinnamon
2 cups pecan halves (or almonds)
2 tablespoons sugar
3/4 teaspoon salt
Preheat oven to 325°F. In a skillet or pan, warm honey with chipotle powder and cinnamon over low heat, then add the nuts and stir to coat evenly. Line a baking sheet with waxed paper and spread nuts evenly in a single layer on the sheet. Bake in preheated oven for 10-15 minutes – you should start to be able to smell the nuttiness, but don’t let them burn. Allow to cool slightly (1 minute). While they are in the oven, combine sugar and salt in a mixing bowl large enough to hold and stir the nuts. Add the warm pecans or almonds and toss to coat evenly. Spread out on fresh sheet of waxed paper and let dry completely. Store in an airtight container.
These are a perfect fall/football snack.
Saturday, September 5, 2009
Farmer’s Market Stuffed Peppers
This is my favorite time of year at the farmer’s markets. Red peppers are here. I’m not a huge fan of green peppers, but love the other peppers. Zucchini, squash, and tomatoes are still available, along with corn on the cob. Several varieties of hot peppers are available too. I often find myself with a fridge full of farmer’s market goodies and no exact plan for them. Here’s a plan.
**As with most of the recipes that I post, do what you like. I rarely follow a recipe exactly and there’s no need for you to do so either, which is why I don’t dictate exact measurements or ingredients. And you can also make up words like I do (thick-slice or liquid-y, which I chose to use instead of salsa-y).
Farmer’s Market Stuffed Peppers
Bell Peppers, halved and seeded (I like red)
Can of Black Beans
2 Tomatoes, chopped (or a can, drained)
Corn cut from 2 cobs (or 1 can, drained)
Zucchini or yellow squash, diced (or/and any other veggies you have around)
½ - 1 onion (red, white, whatever)
1 lime
Cooked chicken, diced or shredded (unless vegetarian), seasoned as you prefer (I used mexican)
Cilantro (desired amount)
Preferred seasonings, such as garlic, red pepper, pepper, cumin, chipotle, hot sauce, italian
Salt and pepper
Poblano pepper or other hot pepper, roasted, peeled and diced (optional)
Flavorful cheese of some sort: goat cheese, feta, bleu, smoked gouda
I think these taste better if you grill some of the veggies first, so if that is an option for you, thick-slice the zucchini/squash and onion so that you can grilled them without having them fall through the grate (or you can grill them diced if you have a grill pan). Just cook until they are slightly softened and grill-marked. While you’re at it, grill the chicken if it isn’t already cooked. And if you are using a hot pepper, you can blacken it on the grill and place it in a bowl with saran wrap for 10 minutes…the skin will peel right off—wear gloves and dispose of the seeds). Grill the fresh ears of corn, if you are so inclined. If you aren’t grilling, sauté the onion in a skillet and add the diced zucchini/squash for just two minutes or so---enough to soften slightly.
While those veggies are cooking, cut and dice the tomatoes and remove corn from cobs (or open the cans and drain) and drain and rinse the black beans. Toss all of these into a medium bowl. Squeeze the lime over the veggies, chop the cilantro if using (Trader Joe’s carries containers of small frozen cubes of cilantro—they thaw quickly in whatever you stir them into…only $1.99 or so), and put into the bowl . If the other veggies/chicken are done by this point, dice them if need and mix them in. Stir the rest of the seasoning in. Don’t worry about the amount…just sprinkle and taste and sprinkle again if needed. When the filling is done, stuff the peppers with it. You may have a lot of filling left, depending on the quantity and size of peppers—use it in a salad later (which is what I originally made the filling for), or just eat with a fork.
I grilled mine---I wrapped them in foil (not all the way around…just made a bowl) and put them on the grill for 20-30 minutes until the pepper looked softened. Or cook them in the oven for 30 minutes or so (just until the pepper is to the softness that you prefer). Shortly before they are done, sprinkle the cheese on top and put back on grill or in the oven until the cheese melts. I sprinkled a little more sea salt on top of mine to bring out the flavors of the cheese.
These are basically peppers stuffed with black bean and corn salsa, but less liquid-y than salsa. They have a very summer-like flavor, in contrast to traditional stuffed pepper, which are more late fall/winter fare to me.
**As with most of the recipes that I post, do what you like. I rarely follow a recipe exactly and there’s no need for you to do so either, which is why I don’t dictate exact measurements or ingredients. And you can also make up words like I do (thick-slice or liquid-y, which I chose to use instead of salsa-y).
Farmer’s Market Stuffed Peppers
Bell Peppers, halved and seeded (I like red)
Can of Black Beans
2 Tomatoes, chopped (or a can, drained)
Corn cut from 2 cobs (or 1 can, drained)
Zucchini or yellow squash, diced (or/and any other veggies you have around)
½ - 1 onion (red, white, whatever)
1 lime
Cooked chicken, diced or shredded (unless vegetarian), seasoned as you prefer (I used mexican)
Cilantro (desired amount)
Preferred seasonings, such as garlic, red pepper, pepper, cumin, chipotle, hot sauce, italian
Salt and pepper
Poblano pepper or other hot pepper, roasted, peeled and diced (optional)
Flavorful cheese of some sort: goat cheese, feta, bleu, smoked gouda
I think these taste better if you grill some of the veggies first, so if that is an option for you, thick-slice the zucchini/squash and onion so that you can grilled them without having them fall through the grate (or you can grill them diced if you have a grill pan). Just cook until they are slightly softened and grill-marked. While you’re at it, grill the chicken if it isn’t already cooked. And if you are using a hot pepper, you can blacken it on the grill and place it in a bowl with saran wrap for 10 minutes…the skin will peel right off—wear gloves and dispose of the seeds). Grill the fresh ears of corn, if you are so inclined. If you aren’t grilling, sauté the onion in a skillet and add the diced zucchini/squash for just two minutes or so---enough to soften slightly.
While those veggies are cooking, cut and dice the tomatoes and remove corn from cobs (or open the cans and drain) and drain and rinse the black beans. Toss all of these into a medium bowl. Squeeze the lime over the veggies, chop the cilantro if using (Trader Joe’s carries containers of small frozen cubes of cilantro—they thaw quickly in whatever you stir them into…only $1.99 or so), and put into the bowl . If the other veggies/chicken are done by this point, dice them if need and mix them in. Stir the rest of the seasoning in. Don’t worry about the amount…just sprinkle and taste and sprinkle again if needed. When the filling is done, stuff the peppers with it. You may have a lot of filling left, depending on the quantity and size of peppers—use it in a salad later (which is what I originally made the filling for), or just eat with a fork.
I grilled mine---I wrapped them in foil (not all the way around…just made a bowl) and put them on the grill for 20-30 minutes until the pepper looked softened. Or cook them in the oven for 30 minutes or so (just until the pepper is to the softness that you prefer). Shortly before they are done, sprinkle the cheese on top and put back on grill or in the oven until the cheese melts. I sprinkled a little more sea salt on top of mine to bring out the flavors of the cheese.
These are basically peppers stuffed with black bean and corn salsa, but less liquid-y than salsa. They have a very summer-like flavor, in contrast to traditional stuffed pepper, which are more late fall/winter fare to me.
Friday, September 4, 2009
Box Tops for Education
**This is part of a series of posts highlighting ways
in which you can donate to community organizations and help others even when your budget doesn't have room for monetary support.
Before you throw away or recycle (hopefully) an empty package, see if there is a "box top for education" logo to be clipped. Save these "boxtops" from participating products to donate to a local school so that they can earn money through Box Tops for Education. Each clipped box top is worth 10 cents. Click on the link to find a local school where you can drop off your box tops if you don’t have any kids in school. I try to give mine to a lady whom I work with for her daughter’s school or take them with me when I visit family for my nieces and nephews schools. Participating products may include snacks, baby and child care items, cereal, beverages, frozen food, snacks, storage items, disposible dinnerware, school items, and more.
There are a couple of other ways to participate in the Box Tops for Education. You can make purchases at your favorite online stores through the Box Tops Marketplace or purchase books from Barnes and Noble.com through the Reading Room. My Class Essentials is a new program in which teachers can register for supplemental educational that they need for their classrooms. Parents (or other supporters) can search for a classroom registry list and either purchase the needed items or donate money to the registry. The school will earn 2% cash back with each registry purchase.
Each school can earn up to $60,000 per year through these Box Tops for Education programs! With school funding constantly being cut, every little bit can help.
in which you can donate to community organizations and help others even when your budget doesn't have room for monetary support.Before you throw away or recycle (hopefully) an empty package, see if there is a "box top for education" logo to be clipped. Save these "boxtops" from participating products to donate to a local school so that they can earn money through Box Tops for Education. Each clipped box top is worth 10 cents. Click on the link to find a local school where you can drop off your box tops if you don’t have any kids in school. I try to give mine to a lady whom I work with for her daughter’s school or take them with me when I visit family for my nieces and nephews schools. Participating products may include snacks, baby and child care items, cereal, beverages, frozen food, snacks, storage items, disposible dinnerware, school items, and more.
There are a couple of other ways to participate in the Box Tops for Education. You can make purchases at your favorite online stores through the Box Tops Marketplace or purchase books from Barnes and Noble.com through the Reading Room. My Class Essentials is a new program in which teachers can register for supplemental educational that they need for their classrooms. Parents (or other supporters) can search for a classroom registry list and either purchase the needed items or donate money to the registry. The school will earn 2% cash back with each registry purchase.
Each school can earn up to $60,000 per year through these Box Tops for Education programs! With school funding constantly being cut, every little bit can help.
Thursday, September 3, 2009
Caramel Apple Bars
If you need a dessert for tailgating, a football party, or for Labor Day, these Caramel Apple Bars are perfect for the start of fall--and apples are abundant at the farmer's markets! I supposed I should mention that they are also DELICIOUS! I made theses several times last year when I had an abundance of tart apples from my Wayward Seed Farm CSA. (still kicking myself for not signing up in time this year...) Anyway, as I said, I used very tart apples but sweeter ones may be fine--they will just be extra-sweet bars. I don't know that I used shortening, because I'm not a big fan. I usually just use butter in place of it in recipes, so I imagine that I did the same for these--I just can't remember for sure.
Caramel Apple Bars
1 cup packed brown sugar
1/2 cup butter or margarine, softened
1/4 cup shortening
1 3/4 cups all-purpose flour
1 1/2 cups quick-cooking oats
1 teaspoon salt
1/2 teaspoon baking soda
4 1/2 cups coarsely chopped peeled tart apples (3 medium)
3 tablespoons Gold Medal® all-purpose flour
1 bag (14 ounces) caramels
Heat oven to 400ºF. Mix brown sugar, butter and shortening in large bowl. Stir in 1 3/4 cups flour, the oats, salt and baking soda. Reserve 2 cups oat mixture; press remaining oat mixture in ungreased rectangular pan, 13x9x2 inches. Toss apples and 3 tablespoons flour; spread over mixture in pan. Heat caramels over low heat, stirring occasionally, until melted; pour evenly over apples. Sprinkle with reserved oat mixture; press lightly. Bake 25 to 30 minutes or until topping is golden brown and apples are tender. For 36 bars, cut into 6 rows by 6 rows while warm. Store covered in refrigerator.
Calories 145; Fat 5 g; Cholesterol 10 mg; Sodium 130 mg; Carb 24 g Fiber 1g; Protein 2g
They aren't terrible for you...if you can limit yourself to just one. Good luck with that.
Caramel Apple Bars
1 cup packed brown sugar
1/2 cup butter or margarine, softened
1/4 cup shortening
1 3/4 cups all-purpose flour
1 1/2 cups quick-cooking oats
1 teaspoon salt
1/2 teaspoon baking soda
4 1/2 cups coarsely chopped peeled tart apples (3 medium)
3 tablespoons Gold Medal® all-purpose flour
1 bag (14 ounces) caramels
Heat oven to 400ºF. Mix brown sugar, butter and shortening in large bowl. Stir in 1 3/4 cups flour, the oats, salt and baking soda. Reserve 2 cups oat mixture; press remaining oat mixture in ungreased rectangular pan, 13x9x2 inches. Toss apples and 3 tablespoons flour; spread over mixture in pan. Heat caramels over low heat, stirring occasionally, until melted; pour evenly over apples. Sprinkle with reserved oat mixture; press lightly. Bake 25 to 30 minutes or until topping is golden brown and apples are tender. For 36 bars, cut into 6 rows by 6 rows while warm. Store covered in refrigerator.
Calories 145; Fat 5 g; Cholesterol 10 mg; Sodium 130 mg; Carb 24 g Fiber 1g; Protein 2g
They aren't terrible for you...if you can limit yourself to just one. Good luck with that.
Wednesday, September 2, 2009
Sweet Grilled Bananas
If you are grilling out over the holiday weekend, consider making grilled bananas for dessert. These are very easy and you can make them as healthy (or unhealthy) as you like. Set out the toppings and let everyone customize their own!
Sweet Grilled Bananas
-Bananas
-Topping ideas:
semisweet chocolate or carob chips
chopped strawberries, peaches, or other fruit
granola or graham cracker crumbs
mini marshmallows
chopped walnuts or pecans
caramel
candy bar pieces
peanut butter
nutella
coconut
cool whip or ice cream for just before serving
Obviously, use gluten-free toppings if you can't have gluten
Preheat grill to medium heat. Hold each banana in your hand, curved side up, and halve it lengthwise through the top of the peel without cutting through the bottom side. Arrange each banana on a piece of foil, cradled so it sits up.
Using your fingers, gently pry open each banana, making a space down the center for the toppings. Arrange toppings down the center of each banana.
Fold foil around each banana, leaving the top open, to form a bowl that will protect it from direct heat. Arrange bananas on grill and cook until banana is tender and marshmallows and chocolate are melted and hot (if using), about 10 minutes. Set aside to let cool slightly before serving, topping with cool whip or ice cream, if desired.
When I made these I used chocolate chips, mini marshmallow, and graham cracker crumbs for toppings. I served them with 1 scoop vanilla bean ice cream. They are very sweet, so the ice cream really isn't necessary.
What toppings would you use?
Sweet Grilled Bananas
-Bananas
-Topping ideas:
semisweet chocolate or carob chips
chopped strawberries, peaches, or other fruit
granola or graham cracker crumbs
mini marshmallows
chopped walnuts or pecans
caramel
candy bar pieces
peanut butter
nutella
coconut
cool whip or ice cream for just before serving
Obviously, use gluten-free toppings if you can't have gluten
Preheat grill to medium heat. Hold each banana in your hand, curved side up, and halve it lengthwise through the top of the peel without cutting through the bottom side. Arrange each banana on a piece of foil, cradled so it sits up.
Using your fingers, gently pry open each banana, making a space down the center for the toppings. Arrange toppings down the center of each banana.
Fold foil around each banana, leaving the top open, to form a bowl that will protect it from direct heat. Arrange bananas on grill and cook until banana is tender and marshmallows and chocolate are melted and hot (if using), about 10 minutes. Set aside to let cool slightly before serving, topping with cool whip or ice cream, if desired.
When I made these I used chocolate chips, mini marshmallow, and graham cracker crumbs for toppings. I served them with 1 scoop vanilla bean ice cream. They are very sweet, so the ice cream really isn't necessary.
What toppings would you use?
Tuesday, September 1, 2009
Kroger Community Rewards
Over the next month or two, I will be highlighting ways that you can support organizations or help others in your community even when you don't have extra money in your budget to make donations. Let me know if you are aware of other such programs!
If you live in Ohio or Michigan* and shop at Kroger, you have an opportunity support a school, church, or non-profit organization in your community every time your Kroger Plus Card is scanned through Kroger Community Rewards. Kroger has designated up to $5,000,000, to be distributed to the participating organizations this year. There doesn't appear to be a "master list" of programs available, but I typed in "colum" (for Columbus) in the search box and a lot of options came up. If you live outside of Columbus, try typing in the first couple of letters of the city in which your Kroger is located to see if any organizations are registered. If you can't find any local programs to support, consider supporting one the Columbus organizations. Within 7-10 days of registering you will see the name of the organization that you selected at the bottom of your receipts. The Kroger Plus Card may only be registered for one organization at a time, but it can be changed whenever you choose. Participants must re-enroll on an annual basis for the organization of their choice. Some of the organizations that I noticed are the Boys and Girls Club of Columbus, Columbus Metropolitain Library Foundation, Columbus Chapter of the Red Cross, The Children's Theatre, The Columbus Zoo, The Columbus AIDS Task Force, along with many others.
If you are the coordinator of an organization which could benefit from this program, click here for more information about signing up.
If you shop at Kroger, please considering registering your Kroger card. It takes very little effort and could really help these organizations in this economy. Let me know if you do in the comments!
If you live in Ohio or Michigan* and shop at Kroger, you have an opportunity support a school, church, or non-profit organization in your community every time your Kroger Plus Card is scanned through Kroger Community Rewards. Kroger has designated up to $5,000,000, to be distributed to the participating organizations this year. There doesn't appear to be a "master list" of programs available, but I typed in "colum" (for Columbus) in the search box and a lot of options came up. If you live outside of Columbus, try typing in the first couple of letters of the city in which your Kroger is located to see if any organizations are registered. If you can't find any local programs to support, consider supporting one the Columbus organizations. Within 7-10 days of registering you will see the name of the organization that you selected at the bottom of your receipts. The Kroger Plus Card may only be registered for one organization at a time, but it can be changed whenever you choose. Participants must re-enroll on an annual basis for the organization of their choice. Some of the organizations that I noticed are the Boys and Girls Club of Columbus, Columbus Metropolitain Library Foundation, Columbus Chapter of the Red Cross, The Children's Theatre, The Columbus Zoo, The Columbus AIDS Task Force, along with many others.If you are the coordinator of an organization which could benefit from this program, click here for more information about signing up.
If you shop at Kroger, please considering registering your Kroger card. It takes very little effort and could really help these organizations in this economy. Let me know if you do in the comments!
*This program is not available in Cincinnati, Dayton, Springfield, or Lambertville
Friday, August 28, 2009
Garlic Lime Chicken
This chicken recipe is one of the best that I've ever made and I plan to make it often. It was quick to prepare but consider mixing up the spices the night ahead of time if you are going to be rushed for time--you may even want to mix up extra and store it in a jar. It would be great on seafood as well. I served it with sauteed zucchini and grilled corn on the cob.
Garlic Lime Chicken
1 teaspoon salt
1/2 teaspoon black pepper
1/2 teaspoon cayenne pepper (can be omitted if you are tender-tongued)
1/4 teaspoon paprika
1 teaspoon garlic powder
1/2 teaspoon onion powder
1/2 teaspoon thyme
1/2 teaspoon dried parsley
6 boneless skinless chicken breasts or about 12 tenderloins
2 tablespoons butter
1 tablespoon olive oil
2 teaspoons garlic powder
3 tablespoons lime juice (I just squeezed 2 limes on top and didn't measure)
In a small bowl, mix together all seasonings, except the last measurement of garlic powder and lime juice. Dredge chicken breasts in seasoning mix on both sides. Heat butter and oil in a large skillet over medium heat and sauté chicken until golden brown, about six minutes on each side. Sprinkle with remaining garlic powder and lime juice and cook 5 minutes stirring frequently to coat evenly with the sauce. Serves 6.
320 Calories; 9g Fat; 55g Protein; 2g Carbohydrate
Garlic Lime Chicken
1 teaspoon salt
1/2 teaspoon black pepper
1/2 teaspoon cayenne pepper (can be omitted if you are tender-tongued)
1/4 teaspoon paprika
1 teaspoon garlic powder
1/2 teaspoon onion powder
1/2 teaspoon thyme
1/2 teaspoon dried parsley
6 boneless skinless chicken breasts or about 12 tenderloins
2 tablespoons butter
1 tablespoon olive oil
2 teaspoons garlic powder
3 tablespoons lime juice (I just squeezed 2 limes on top and didn't measure)
In a small bowl, mix together all seasonings, except the last measurement of garlic powder and lime juice. Dredge chicken breasts in seasoning mix on both sides. Heat butter and oil in a large skillet over medium heat and sauté chicken until golden brown, about six minutes on each side. Sprinkle with remaining garlic powder and lime juice and cook 5 minutes stirring frequently to coat evenly with the sauce. Serves 6.
320 Calories; 9g Fat; 55g Protein; 2g Carbohydrate
Monday, August 17, 2009
Chili-Spiced Asparagus
This is a simple, fresh side dish that would compliment many meals. Try it when you are grilling to eliminate the need to use the oven. This is pictured with Grilled Lime and Chipotle Marinated Tuna.
Chili-Spiced Asparagus
Makes 4 servings
1 t. extra-virgin olive oil or canola
2 bunches asparagus, tough ends trimmed, cut into 1-inch pieces
1 tablespoon water
1 1/2 teaspoons chili powder or 1 teaspoon smoked paprika (I used chili powder)
3/4 teaspoon garlic powder
1/2 teaspoon salt
2 tablespoons sherry vinegar or red-wine vinegar (I used red-wine vinegar)
Heat oil in a large nonstick skillet over medium-high heat. Add asparagus and water; cook, stirring often, 4 to 5 minutes. Add chili powder (or paprika), garlic powder and salt; cook until the asparagus is tender-crisp, about 1 minute. Remove from heat, add vinegar and stir to coat.
Makes 4 servings
1 t. extra-virgin olive oil or canola
2 bunches asparagus, tough ends trimmed, cut into 1-inch pieces
1 tablespoon water
1 1/2 teaspoons chili powder or 1 teaspoon smoked paprika (I used chili powder)
3/4 teaspoon garlic powder
1/2 teaspoon salt
2 tablespoons sherry vinegar or red-wine vinegar (I used red-wine vinegar)
Heat oil in a large nonstick skillet over medium-high heat. Add asparagus and water; cook, stirring often, 4 to 5 minutes. Add chili powder (or paprika), garlic powder and salt; cook until the asparagus is tender-crisp, about 1 minute. Remove from heat, add vinegar and stir to coat.
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