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Serves 6
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1 teaspoon salt
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1 teaspoon pepper
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1/4 teaspoon cayenne pepper
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1/4 teaspoon paprika
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1 teaspoon garlic powder
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1/2 teaspoon onion powder
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1/2 teaspoon thyme
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6 boneless skinless chicken breast
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2 tablespoons butter
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2 tablespoons olive oil
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1/2 cup chicken broth
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4 tablespoons lime juice
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In a bowl, mix together first 7 ingredients. Sprinkle mixture on both sides of chicken breasts. **I keep this mixture in a large shaker and use on all meats, VERY good!
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In a skillet heat butter and olive oil together over medium high heat. Sauté chicken until golden brown on each side, about 5 minutes on either side or until no longer pink in the center.
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Remove chicken and add lime juice and chicken broth to the pan, whisking up the browned bits off the bottom of the pan. Keep cooking until sauce has reduced slightly. Add chicken back to the pan to thoroughly coat and serve.
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**This makes a wonderful sauce that's just perfect over mashed potatoes...if you haven't tried the IDAHOAN instant mashed potatoes you need to! They are WONDERFUL and come in a small package for two nice size servings....a REAL life saver!
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Crispy Parmesan Baked Potatoes
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6 tablespoons butter, melted (I can’t believe it’s not butter)
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3 tablespoons grated FRESH parmesan cheese (Grate it Fresh)
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8 medium unpeeled red potatoes, (about 2 3/4 lbs) halved lengthwise
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Pour melted butter into a 13 x 9 inch baking pan and spread out. Sprinkle parmesan cheese over melted butter along entire bottom of pan. Place potatoes, cut side down, over the cheese. Bake, uncovered, at 400 degrees for 45 minutes or until tender. (I let them go for an hour to get them extra brown and crispy)
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These have a nice crispy golden brown crust when you remove them from the pan.
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Stetson Steakhouse Green Beans
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4 strips bacon, cut into 1-inch pieces
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1-1.1-ounce envelope of au jus mix
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3 cups water
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1 tablespoon garlic powder
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¾ teaspoon black pepper
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Pinch white pepper
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2 -14.5-ounce cans whole green beans, drained, or 1 pound fresh green beans, trimmed
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In a large frying pan, fry the bacon until crisp. Remove to a paper towel to drain, reserving drippings. When the bacon is cool, crumble and set aside.
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In a large saucepan add au jus mix, water, garlic powder and peppers and the bacon drippings. Stir well and bring to a boil. Add green beans and heat for 3 or 4 minutes if using canned green beans. If using fresh green beans, bring to a boil and cook until tender, about 8 to 10 minutes. Served with topped bacon.
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Tuesday
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Mahogany Beef Stew
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Comments by_Chefly
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(Review_not my favorite)
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This is a must try if you like cooking with wine. I've made this twice and it is wonderful!!! DH and I were practically licking the bowl. Because of the wine and hoisin it is a bit sweet; I served the stew over horseradish mashed potatoes. I also added minced garlic and fresh mushrooms the last 20 minutes of cooking.
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3-1/2 lbs. stew meat, cubed
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(2 lbs. round steak, cubed and floured)
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Olive oil
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1 large onion chopped
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(2 large garlic cloves, chopped)
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5 - 6 carrots sliced into thin circles (1 lb. cut into big chunks)
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3 large red potatoes, chunks
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(1 large sweet potato, chunks)
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2 cups Cabernet Sauvignon (1 cup plus 1 cup beef broth)
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1-14 oz can diced tomatoes with Italian herbs (do not drain)
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1/2 cup hoisin sauce (1/4 cup)
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2 bay leaves
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(About 6 large whole mushrooms, cut into quarters) Salt and pepper the meat, brown in batches in the olive oil. Remove meat after browned and add a bit more oil to sauté onions. Add in garlic if desired.
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After onions and garlic are cooked return meat back to pot and add 1 cup of the wine, the can of tomatoes, hoisin sauce, and the bay leaves.
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Bring to a boil, reduce heat cover and simmer 45 - 60 minutes. Stir occasionally.
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Add carrots and the other cup of wine.
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Cover and continue to simmer, another 30 minutes or until carrots and meat are tender. Add in mushrooms and let heat through until tender.
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Uncover, turn heat up and boil until sauce is slightly thickened, about 15 minutes. You may also thicken with cornstarch/water if desired.
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Taste for additional salt and pepper.
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*Floured meat along with salt and pepper. Browned in olive oil then added to crock-pot filled with vegetables. Sautéed onion and garlic. Added beef broth to deglaze pan. Stir in hoisin sauce. Pour over beef in crock-pot. Add red wine and tomatoes; add to crock-pot. Cover and cook on High 1 hour. Reduce to low and cook 6-7 hours. Thicken with Wondra flour. This was fantastic. Rich and full flavored.1/25/08 Round steak was OK, a little firm, but another cut would have been better. Chefly
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Wheat rolls, maybe a salad, fresh fruit!
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Wednesday.....
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BAKED SESAME CHICKEN
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Posted by_Cittie
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2 tablespoons soy sauce
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1/4 cup toasted sesame seeds
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2 tablespoons all-purpose flour
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1/4 teaspoon salt
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1 pinch ground black pepper
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4 skinless, boneless chicken breast halves
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2 tablespoons butter, melted
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1. Preheat oven to 400 degrees F (200 degrees C).
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2. Place soy sauce in a 9x13 inch baking dish. On a piece of wax paper, mix together the sesame seeds, flour, salt and pepper. Dip the chicken pieces in the soy sauce to coat, and then dredge in the sesame seed mixture. Arrange in baking dish in a single layer, and then drizzle with melted butter.
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3. Bake at 400 degrees F (200 degrees C) for approximately 40 minutes, or until chicken is cooked through and tender and juices run clear. Baste with drippings once during cooking time
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Garnish with extra sesame seeds, if desired, and serve.
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You get some baby red potatoes and boil them until they are soft. You then place them on a baking sheet and squish them flat, about 1/2 inch thick.
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Sprinkle on some salt and pepper, and pour olive oil over them fairly liberally.
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Bake them at 425¨¬ until they are crispy, about half an hour or so.
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They are unbelievably good. Of course, it helps to use high quality olive oil, freshly ground pepper, and crunchy coarse sea salt.
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Steamed Broccoli and wheat rolls…..
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~Easy Pepper Jack Chicken~
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4 to 6 chicken breast halves, boneless, without skin
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1 can pepper jack cheese soup
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3 tablespoons chunky salsa
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Combine all ingredients in crock-pot. Cover and cook on LOW for 5 to 6 hours, until chicken is tender.
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Incredible easy ~ I cut the chicken into chunks, use multicolored peppers color and served over rice.
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3 medium red potatoes, cut into 1-inch piece
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1 tablespoon taco seasoning
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In a large resealable plastic bag, combine all ingredients; shake to coat.
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Place potatoes in a 9-in. square baking pan coated with cooking spray.
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Bake, uncovered, at 450° for 25-30 minutes or until tender, stirring once. 2 servings.
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Patty's Strawberry Spinach Salad
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Posted by_twinkle30 2/11/2005
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1/2 tsp Worcestershire sauce
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2 tsp finely minced onion (or onion flakes)
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Combine first 8 ingredients 1 hour in advance and shake well. Tear spinach leaves into bite size pieces.
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Slice strawberries lengthwise. Add salad dressing just before serving and toss well. The dressing is a large recipe. We used ½ of this for a salad that served 8 nicely. Don't be stingy with the strawberries. About 1 basket for an 8 serving salad. Substitute any leafy lettuce for the spinach as desired.
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