Wednesday, August 30, 2006

SHEPHERD'S PIE!!!

I've always made this pie, it's quick and easy and the kids love it. They actually put ketchup on theirs, and at first I thought it was a bit weird, but it's very tasty. You all know, I'm sure by now, that I eyeball everything, I'm not a cook who follows a certain recipe to the letter, but to make it easier for you all, I am sharing the recipe for a version that I've tried before too, and it was really good too, so here you go:

SHEPHERD'S PIE



1 lb. ground beef
1 can peas
1 can sweet corn
1 medium onion, diced
1/3 c. sugar
8 medium potatoes
2 c. shredded sharp cheddar cheese

Boil potatoes, mash and season to taste with milk and butter.

Brown ground beef and onion with salt and pepper. When cooked, add peas, corn, sugar. Let simmer until heated through.

In 13x9 pan place meat and vegetable mixture in bottom of pan. Cover with mashed potatoes and sprinkle cheese on top.

Place in oven on BROIL until cheese is bubbly or light brown.

Monday, August 28, 2006

What's for dinner?!?!?!?



Well tonight it's supposed to be Shepperd's Pie, but my kids insist on Pizza, so out comes the flour, the yeast and the other ingredients, for some quick and easy homemade pizza.

QUICK PIZZA DOUGH


1 pkg. Quick Rise dry yeast (Red Star)
1 c. lukewarm water
2 tbsp. vegetable oil
1 tbsp. honey
2 1/2 c. flour


Mix yeast in water , then add other ingredients. Mix well by hand. Cover with dishtowel and let sit in bowl for 5-10 minutes. Flatten on greased pan. Add your own toppings. Bake at 450 degrees for about 12 minutes.

Topping Ideas:

Barbecue Chicken
2 cups cooked chicken, cubed
1 small onion, finely diced
barbecue sauce....just eyeball it

Veggie
Green peppers, onions, mushrooms, olives

Hawaiian
Ham and pineapples

Just go for it....I sometimes double the recipe and make 4 individual pizzas so that everyone can add their own toppings. It's a great way to get the kids involved in the kitchen too.

And here is mine tonight, I doubled the recipe and made a HUGE pizza...and let me tell you, the dough is like a deep dish, but it's so fluffy....totally yummy!!!
I used a can of Italian Tomatoes (basil, oregano, garlic) for the base, instead of the usual pizza sauce. Then I put mushrooms, ham, chourizo, green peppers and cheese. Go ahead and use whatever you have available at home, it's the best way to make it your own!!!





Enjoy!!!

MENUS AUG. 27th - 31st





Here we are again, another Monday and time to post my menu for this week. I have to say that for some reason I've totally botched ( yes botched, messed lol) this up.....I've been switching meals all month long, but these last few days of the menu seemed to have made it by unscathed.... I'm including links to the recipes that I already have posted....how's that???



So here you go, Feijoada, Chicken a la king and Sandwich Ring. I don't have the recipe for the Shepperd's pie yet, then again I know a lot of you probably know how to make it, so I'm not too worried about it :)

Remember if you have a menu to post, go on over to Laura's blog "Organizing Junkie" and add your name to the list.

Sunday, August 27, 2006

SANDWICH RING!!!

Here's another one that I've been making for years, it's great for a weekend meal or when you have visitors over. It's also one of those meals that men and boys seem to love.

Sandwich Ring



* 2 loaves Pillsbury French Bread
* Sliced cheese of choice

* lunch meat of choice

* Italian dressing (we use mayonnaise instead)

* Lettuce

* Garlic powder and oregano (we use Italian Seasoning)

* cooking oil



Take bread out of tubes, arrange in circle, pinching ends together to make one whole circle. Make shallow knife marks across top and then sprinkle, spray or brush on a small amount of cooking oil, sprinkle with garlic powder and some oregano(italian seasoning). Bake for 25-30 minutes.








Take out, and slice in half right away, you will have a top and a bottom half. Let it cool down a little, then spread mayonnaise on the bottom half, top with lettuce, cheeses and meats (you can also add green pepper, onion etc), spread mayonnaise on the top half and then place top half on, and slice into serving pieces.

Saturday, August 26, 2006

FEIJOADA!!!

I'm sure by now most of you are totally lost, just read the title of this post and you're thinking "WHAT?!?! What the heck is that and can I eat it???". The answer is, it's a portuguese sort of chili and YES you can and SHOULD eat it.

The version that I make, of this really popular portuguese dish, is really easy.

The basic ingredients of Portuguese feijoada are beans and (fresh) pork or beef meat. In Northwest Portugal (chiefly Minho and Douro Litoral), it is usually made with white beans; whereas in the Northeast (Trás-os-Montes) it is generally prepared with red (kidney) beans, and includes other vegetables such as tomatoes, carrots and cabbage. Portuguese fejoada is usually served with rice.

FEIJOADA


Ingredients:

3 cans of red kidney beans or white butter beans
1 medium onion, chopped
2 medium tomatoes, chopped - or a can of tomato sauce
1 small can tomato sauce
1 teaspoon garlic, crushed
salt and pepper to taste
1 bay leaf
1/2 cup white wine
1/2 pound of bacon, chopped
1 chourizo sausage, sliced (if you can't find chourize you can also use smoked sausage)
2 tablespoons olive oil
White Rice, cooked

Preparation:




The way I start is by putting the olive oil, garlic, onion, tomatoes, bay leaf, salt and pepper, bacon and sausage in a pan. Cook over medium high heat until onion is tender and bacon is cooked.

Add the kidney beans and stir.

Check the salt and pepper, add more if necessary. Turn the heat down to low and add the tomato sauce and wine. Simmer for 15 minutes, stirring often so as not to let it stick.


When it's done, check the consistency, you don't want it too watery, if it is, the just dissolve 1 tablespoon of cornstarch in a little bit of water and add to the pot, bring to a boil stirring constantly to thicken the sauce.




Serve over white rice.


Friday, August 25, 2006

FIVE INGREDIENTS FRIDAY!!! Aug. 25th



Yay another friday, and another day to collect tons of yummy recipes from some great blogging ladies out there. If you want to play along, go visit Overwhelmed with Joy and add your name to the list.

I'm sharing another crockpot recipe, I just love my slow cooker and when summer starts coming to an end, I pull it out and get it ready for the months ahead. Nothing better than heading out for errands and returning home to a wonderful aroma :)

This is another recipe I've tried many times and it's really good.

French Dip Sandwiches



3 lb. beef bottom round roast
1 onion, cut into 1/2" slices

14 oz. can beef broth with onions

8 hoagie buns
8 slices of swiss or american cheese

Trim fat from meat and cut, if necessary, to fit into a 3 to 6-quart crockpot. In large skillet, brown meat on all sides, about 5-10 minutes. Place onions in crockpot and top with beef. Pour broth over all.

Cover and cook on low for 8-9 hours or on high for 4-4-1/2 hours, until meat is tender. Remove meat from slow cooker, cover and let stand 10-15 minutes. Remove onions from crockpot. Split and toast the hoagie buns.

Slice meat thinly and arrange the cooked beef and onions on the toasted buns, top with a slice of cheese. Pour cooking juices from crockpot into small heatproof bowls and serve alongside the sandwiches for dipping.

FIVE INGREDIENTS FRIDAY!!! Aug. 25th



Yay another friday, and another day to collect tons of yummy recipes from some great blogging ladies out there. If you want to play along, go visit Overwhelmed with Joy and add your name to the list.

I'm sharing another crockpot recipe, I just love my slow cooker and when summer starts coming to an end, I pull it out and get it ready for the months ahead. Nothing better than heading out for errands and returning home to a wonderful aroma :)

This is another recipe I've tried many times and it's really good.

French Dip Sandwiches



3 lb. beef bottom round roast
1 onion, cut into 1/2" slices

14 oz. can beef broth with onions

8 hoagie buns
8 slices of swiss or american cheese

Trim fat from meat and cut, if necessary, to fit into a 3 to 6-quart crockpot. In large skillet, brown meat on all sides, about 5-10 minutes. Place onions in crockpot and top with beef. Pour broth over all.

Cover and cook on low for 8-9 hours or on high for 4-4-1/2 hours, until meat is tender. Remove meat from slow cooker, cover and let stand 10-15 minutes. Remove onions from crockpot. Split and toast the hoagie buns.

Slice meat thinly and arrange the cooked beef and onions on the toasted buns, top with a slice of cheese. Pour cooking juices from crockpot into small heatproof bowls and serve alongside the sandwiches for dipping.

CHICKEN RING

For dinner tonight, I'm making a Chicken Ring. If you're familiar with Pampered Chef, then I'm sure you've tried this recipe before or at least seen it in one of the cookbooks or at a Hostess Party.

It's simple, easy and really good. I usually make it and serve it with a salad :)


CHICKEN RING



Ingredients:

* 2 packages refrigerated crescent rolls
* 1/2 C bell pepper, chopped
* 1/2 C broccoli, chopped
* 1/4 C celery, chopped
* 2 Tbs onion, chopped
* 1 C chopped cooked chicken
* 1 C shredded cheese (colby, cheddar, or jack)
* 2/3 C canned condensed cream of chicken soup
* salt and pepper, to taste

Method

1. Separate roll dough into 16 triangles. Arrange in a circle on baking sheet, with wide ends overlapped to form a ring in the center (points on the outside). It should look like a big star with a hole in the middle. See picture above for concept.
2. Mix all ingredients together and spoon mixture into a ring on wide ends of rolls. Pull points up and over chicken mixture, then tuck under wide ends.
3. Bake 25 - 30 minutes at 350° F (until bubbly).

Wednesday, August 23, 2006

KIELBASA BUNDLES!!!

If there's one thing that we can all agree on, at my house, is that we love kielbasa. I try to incorporate it in a lot of my meals and always have a lot on hand.

When I first found this recipe in one of my Taste of Home Recipes books, I need I had to try it. So today is the day, I'm giving it a go and hoping for the best. Anyone want to try it with me???

KIELBASA BUNDLES

1/2 pound fully cooked kielbasa, chopped
1 small onion, chopped
1/4 cup chopped green pepper
1 garlic clove, minced
1 tablespoon butter or margarine
1/3 cup barbecue sauce
2 tubes (8 ounces each) refrigerated crescent rolls
4 slices process American cheese, halved
1 egg white
1 tablespoon water

In a large skillet, cook sausage for 5-8 minutes; drain. Add onion, green pepper, garlic and butter; cook until vegetables are tender. Stir in barbecue sauce; heat through.

Unroll crescent roll dough and separate into eight rectangles; seal perforations.

Place a cheese slice on half of each rectangle; top with 2 tablespoons sausage mixture. Fold dough over filling and pinch edges to seal; fold seam under. Beat egg white and water; brush over dough.

Place bundles seam side down on greased baking sheets. Bake at 350 degrees for 15-18 minutes or until golden brown.

Monday, August 21, 2006

CRAB LASAGNA!!!

As promised and since it's what we're having for dinner, here is the recipe for the Crab Lasagna. Now I actually adapted this one from an Alaskan Halibut Lasagna recipe that I have had for so many years.

So here goes, I'm giving you the recipe as it reads, and hey you can go ahead and make it as is, or you can be adventurous and do the crab like I did (or even crab and shrimp mix as I've tried before).

Alaskan Halibut Lasagna
(or crab)



6 tablespoons butter or margarine, divided
1-1/2 pounds halibut steaks, bones removed and cut into 1-inch cubes (2 packages of crab meat)
2 garlic cloves, minced
3/4 teaspoon dried thyme
1/3 cup all-purpose flour
1/2 teaspoon salt
1-1/2 cups chicken broth
1 cup whipping cream
8 ounces lasagna noodles, cooked and drained
2 cups (8 ounces) shredded Swiss cheese

In a large skillet over medium heat, melt 2 tablespoons butter. Add halibut, garlic and thyme. Cook until fish flakes easily with a fork, about 10 minutes. Remove and set aside. Add the remaining butter to the skillet. Stir in flour and salt until smooth; cook and stir until golden brown. Gradually add broth and cream. Bring to a boil; cook and stir for 2 minutes or until thickened. In a greased 13-in. x 9-in. baking dish, layer half of the noodles, halibut(crab), white sauce and cheese. Repeat layers.

Cover and bake at 350 for 20 minutes. Uncover; bake 20 minutes longer or until bubbly. Let stand 15 minutes before serving. Sprinkle with parsley if desired.

MENUS AUG. 21st - 27TH




Alright ladies, here is my menu for this coming week. As always remember that it's not "set in stone", if I'm not in the mood for what I'm having a certain day, I just switch it with another.

I usually post all the recipes for that day's recipe, so remember to check back if you're interested in any of them.

Don't forget to go on over to Laura at "Organizing Junkie" to join the Menu Plan Monday, or if you're just interested in seeing other's menus, that's fine too :)


CRAB RANGOON!!!

Last night's dinner was Crab Rangoon, and this is one that I can count on the whole family running to the table, gobbling it down and begging for more. We LOVE Crab Rangoon!!!!

So here you, it's really easy and quick to make, but so YUMMY.

CRAB RANGOON



1 lb. sea legs or any chunk artificial crab meat
1 (8 oz.) pkg. cream cheese, softened
1 bunch scallions, chopped (green part too)
Pinch of salt
1 tsp. sugar
1 pkg. won-ton skins
Oil for deep frying

Place crab meat, cream cheese, scallions, salt, and sugar into food processor and mix into a lumpy paste. If food processor is not available, chop crab and onions very fine and mix with softened cream cheese, salt, and sugar. Place teaspoonful of mixture in middle of a won ton skin. Moisten edges and draw up opposite corners to meet and form a package. Make sure all edges are sealed. Deep fry until golden brown.

Sunday, August 20, 2006

Chicken Cordon Bleu Calzones!!!

I had posted the recipe below for "Breaded Ranch Chicken", and that was what I planned on making for dinner last night, but then after I looked at my menu, I realized that I really wanted to try the Chicken Calzones.....so that is what I ended up making.

They were delicious and SO filling. The kids LOVED them, and hey, anything that gets the kids eating is good enough for me :)

CHICKEN CORDON BLEU CALZONES



4 boneless skinless chicken breasts (1 pound)
1 cup sliced fresh mushrooms

1/2 medium onion, chopped

2 tablespoons butter or margarine

3 tablespoons cornstarch

1-1/4 cups milk

1 tablespoon minced fresh basil or 1 teaspoon dried basil

1 teaspoon salt

1/4 teaspoon pepper

1 package (17.3 ounces) frozen puff pastry, thawed

8 thin slices of deli ham

4 slices of provolone cheese

Additional milk, optional


  1. Place chicken in a greased 2-qt. baking dish; cover with water. Cover and bake at 350 for 30 minutes or until juices run clear. Meanwhile, in a skillet, saute mushrooms and onion in butter until tender. Combine cornstarch and milk until smooth; stir into skillet. Add seasonings. Bring to a boil; cook and stir for 2 minutes or until thickened.
  2. Drain chicken. Cut pastry sheets in half width-wise. One one side of each half, place a chicken breast, 1/4 cup mushroom mixture, two ham slices and one cheese slice. Fold pastry over filling; seal edges. Place on a greased baking sheet. Brush tops with milk if desired. Bake at 400 for 15-20 minutes or until puffed and golden.

Saturday, August 19, 2006

BREADED RANCH CHICKEN!!!

I love making this chicken, it's quick and easy to prepare and very tasty.

BREADED RANCH CHICKEN

3/4 cup bread crumbs
1/4 cup grated parmesan cheese
1 envelope ranch salad dressing mix
8 boneless skinless chicken breast halves
1/2 cup butter or margarine, melted

In a shallow bowl, combine the breadcrumbs, Parmesan cheese and salad dressing mix. Dip chicken in butter, then roll in breadcrumbs to coat. Place in a greased 13-in. x 9-in. baking dish. Bake, uncovered, at 350 degrees for 45 minutes or until chicken juices run clear.

Friday, August 18, 2006

BEEF STEW!!!

I found this recipe a few years ago, in one of my numerous Taste of Home big books, and I've made it often. It's deliscious and one of those stick-to-your-ribs meals.

BEEF STEW



2 pounds meaty beef soup bones, beef shanks or short ribs
6 cups of water 5 medium potatoes, peeled and cubed
5 medium carrots, chopped
1 medium onion, chopped
1 can (28 ouncs) plum tomatoes, undrained
1 to 1-1/2 teaspoons salt
1/2 teaspoon pepper
2 garlic cloves, minced, optional
1 bay leaf, optional
3 tablespoons cornstarch
1/2 cup cold water

Place soup bones and water in a soup kettle or Dutch oven. Slowly bring to a boil. Reduce heat; cover and simmer for 2 hours. Set beef bones aside until cool enough to handle. Remove meat from bones; discard bones and return meat to broth. Add the potatoes, carrots, onion, barley, tomatoes, salt, pepper, garlic and bay leaf if desired. Cover and simmer for 50-60 minutes or until vegetables and barley are tender. Discard bay leaf. Combine cornstarch and cold water until smooth; stir into stew. Bring to a boil; cook and stir for 2 minutes or until thickened.

Yield: 10 servings

FIVE INGREDIENTS FRIDAY!!! Aug. 18th

So here we are again, another friday and time to hit the ON button on my printer and get ready to enjoy all the wonderful recipes being shared in blog world.

Overwhelmed with Joy started this feature, so go on over and either add your name to the list or if not, then go ahead and check out all the great recipes.


The recipe I'm sharing today is for a Crockpot Chicken Supreme.
You can substitute different types of cheese and different flavors of condensed soup to change the flavor of this fabulous, easy slow cooker recipe.

CROCKPOT CHICKEN SUPREME



INGREDIENTS:


* 3 slices bacon
* 6 boneless, skinless chicken breast halves
* 10 oz. can condensed cream of chicken soup
* 4 oz. jar sliced mushrooms, drained
* 1/2 cup chopped swiss cheese

PREPARATION:
In large skillet, cook bacon until crisp. Remove bacon from skillet and drain on paper towels. Crumble bacon and set aside in refrigerator.

In bacon drippings in skillet, cook chicken over medium heat 3-5 minutes or until light brown, turning once.

Place in 4-6 quart slow cooker. Top with mushrooms. In skillet, heat soup and pour over mushrooms and chicken. Cover and cook on low setting for 4 hours.

Top chicken with cheese slices and sprinkle with bacon. Cover and cook on high for 10-15 minutes or until cheese is melted. 6 servings



Thursday, August 17, 2006

Smothered Steaks!!!

I was recently going through all my cookbooks, and I found some that I had totally forgotten existed. It was like finding money in a coat pocket that's been stashed away for a long time.....that's how giddy I get with cookbooks :)

The one I picked up was called "43 Healthy Soul Food Recipes". It had some really neat recipes in it, but the one I picked to try today is called "Smothered Steak", it looks really good and anything to do with steaks is usually a winner in our house. Meaning, the kids will eat it without forcing, bribing or threatening to remove all snacks from the house LOL



SMOTHERED STEAK
Serves: 4


2 tablespoons all-purpose flour
1/4 teaspoon pepper
4 eye-of-round steaks (about 4 ounces each), all visible fat discarded
2 teaspoons canola or corn oil
8 ounces sliced button mushrooms
1/2 medium onion, thinly sliced
1 cup fat-free, no-salt-added beef broth
2 tablespoons imitation bacon bits
2 teaspoons soy sauce (lowest sodium available)
1 teaspoon molasses
1 cup frozen green beans

  1. In a shallow bowl or plate, stir together the flour and pepper. Coat the steaks on both sides with the mixture, shaking off the excess.
  2. Heat a large nonstick skillet over medium-high heat. Add the oil and swirl to coat the bottom. Cook the steaks for 2 to 3 minutes on each side, or until browned. Transfer to a plate.
  3. In the same skillet, cook the mushrooms and onion for 2 to 3 minutes, or until the onion is tender-crisp, scraping to dislodge any browned bits and stirring occasionally. Stir in the broth, bacon bits, soy sauce, and molasses. Add the steaks. Bring to a simmer, still on medium high. Reduce the heat and simmer, covered, for 35 to 40 minutes, or until the steaks are almost tender. Stir in the green beans. Simmer for 6 to 8 minutes, or until the steaks are tender and the beans are cooked through.

Slow-Cooker Method: After browning the steaks and cooking the mushrooms and onion, put all the ingredients except the green beans in a slow cooker. Cook on low for 4 to 6 hours, adding the green beans for the last hour of cooking, or on high for 2 to 3 hours, adding the green beans for the last 30 minutes of cooking.

Wednesday, August 16, 2006

Tomato and Cheese Pasta


I know that my menu said Smothered Steak for tonight, but since yesterday we ended up not eating the pasta, I've decided make it tonight. I had written down the Tomato and Cheese Pasta, but I've decided to go with the Baked Ziti instead, as per the hubby and kids request.

Since the Baked Ziti is something I have made many times and already posted, I'm just going to point you in the direction of it, in case you missed it before :)

It's DELISCIOUS and very filling too. Enjoy :)

Monday, August 14, 2006

MENUS AUG. 14TH - 20TH



Ok here are my menus for this week, and since it's monday, I'm going to add it to the weekly feature over at Organizing Junkie. If you want to see how other families are planning their menus, run on over there, I'm sure you'll find tons of great ideas :)



I have already posted the recipe for the Salisbury Steak so go see it if you're interested. As I make the other meals, I will post their recipes too so don't forget to keep checking back each day.


Sunday, August 13, 2006

Dad's Favorite Chicken

Dad's Favorite Chicken

Well for dinner, I had some chicken that I had thawing, so I decided to make one of my dad's favorite chicken dishes. It's pretty easy and simple to make and it's so good and filling, plus I get to throw in some carrots which means the kids get their veggies without even knowing :)

Dad's Favorite Chicken

This dish brings back so many memories for me. It really was my dad's favorite, and if for some reason we were eating something for dinner that he couldn't eat, then he would ask my stepmom to fix him this chicken. It quickly became one of my favorites too, mainly because of all the gravy, or the "molho" as we Portuguese call it. There was always bread to dip it in. Yum Yum!


Dad's Favorite Chicken

Dad's Favorite Chicken

1.5 lbs of chicken breasts, cut into small bite size chunks
1 medium onion, finely chopped
2 medium tomatoes, finely chopped
1 1/2 cups of carrots, finely chopped
1 bay leaf
paprika
salt and pepper to taste
1 teaspoon crushed garlic
olive oil (about 2 tablespoons)

In a pan, add olive oil, onions, tomatoes and carrots.  Cook for a few minutes until onion is translucent.  Add in the bay leaf, salt and pepper, paprika and crushed garlic.

Add in a little bit of water, turn the heat to medium and simmer for 15 to 20 minutes, or until chicken is cooked through. (If the chicken is previously boiled it won't take as long).  Keep checking to make sure the food doesn't stick, and add little bits of water to keep it moist and to make a gravy.

Dad's Favorite Chicken

When chicken is cooked through check to make sure that there is enough gravy and that it's not too watery, if it is, then in a small bowl add in a few tablespoons of the gravy, and a tablespoon or 2 of cornstarch.  Mix well, then pour slowly into the pan, stirring constantly until the gravy thickens up.

Now you can this chicken with rice or homemade fries, just the way my greatgrandmother, grandmother and the rest of the women in my family, have been doing for years and years. Actually it's a pretty common side dish in Portuguese cooking.


Portuguese Homemade Fries

4 big potatoes, good for frying
Vegetable Oil for frying
Salt for seasoning (I use Garlic Salt which gives it that kick)


Wash the potatoes well, then slice them.

Next further slice them into thin strips. I put them all in a bowl and run some cold water over them to wash them but also to prevent them from going dark. Just remember to make sure you drain all the water and dry them off in a dish towel before adding to the hot oil......don't want any burns.

Add the vegetable oil to the frying pan and turn it to medium to high heat. Drop one fry in there and watch until it starts sizzling, remove it from the oil and slowly and carefully add a batch of fries. Be careful and watch for splatters, you don't want to get burned with that hot oil.

Let them cook for a few minutes, until golden brown.

Remove them from the oil using a slotted spatula onto a plate covered with paper towels to absorb all the oil. Sprinkle with Garlic Salt.

Serve with the chicken recipe above. Enjoy :)

As always, if you try out the recipes let me know how you liked them :)

Friday, August 11, 2006

FIVE INGREDIENTS FRIDAY!!! Aug. 11th



I'm so glad I'm back to my blogging so I can start participating again in my favorite features.....if you are anything like me and LOVE cooking, then you need to start heading over to Overwhelmed with Joy, especially on friday's, for her Five Ingredients Friday Feature. :)

You'll be sure to find tons of wonderful recipes.

With school starting soon I thought I would share a recipe that I sometimes have while she gets ready for school. Being that I usually don't have time for breakfast until I get back home from dropping Jasmine off, this is a fast and easy eye opener to get your morning started.


Booster Sunrise Smoothie

1 cup orange juice
1 banana, cut in chunks
1 cup low-fat vanilla frozen yogurt
1/2 cup Egg Beaters egg substitute (Liquid Eggs found in the Dairy Case)

1. Combine ingredients in a blender. Serve.

Serves 2.

Remember if you want to participate and share your own Five Ingredients Friday recipe, go on over to Overwhelmed's blog and add your name to Mr Linky. :)

Wednesday, August 09, 2006

Honey Mustard Chicken Fingers

I've been collecting recipes for so long, and I have tons either in cookbooks or family written recipes or just clipped from magazines. One of the recipes that I use quite often and the family loves is the one I'm posting today.

It's extremely easy to make and they're so delicious. Hope you enjoy them.

*******************************

Day 22

CHICKEN FINGERS WITH HONEY MUSTARD


4 skinless, boneless chicken breasts
1 cup all-purpose flour
1/2 teaspoon salt
1/4 teaspoon pepper
3/4 cup milk
1 cup vegetable oil for frying

HONEY MUSTARD:
1/2 cup honey
1/4 cup Dijon Mustard

SERVES 6



Cut chicken into 1/2 x 2-inch strips. For honey mustard sauce, blend honey and mustard in a small bowl. Set aside.


Mix flour, salt and pepper in a shallow bowl. Dip chicken in milk. Roll in flour mixture to coat well. Place chicken on waxed paper.

Pour 1/4 inch of oil into a large heavy skillet. Heat over medium-high heat to 350 F or until a cube of white bread dropped in oil browns evenly in 1 minute.

Divide chicken into batches. Place chicken in an even layer in hot oil. Fry, turning once, for about 3 minutes on each side or until golden brown and crisp. Drain on paper towels. Serve with sauce.






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The kids love this, it's just like having take out chicken strips at home, but it's made by mommy :)