6 thawed boneless skinless chicken breasts (or 4 if really big)
1/2 C Franks Red Hot Sauce
3/4 C BBQ sauce
4 Tablespoons melted butter
2 Tablespoons Worcestershire sauce
Place all ingredients in a large zip lock bag and marinate for at least an hour. (I do 3 hours)
Preheat grill over med heat cook for 5-6 min on each side or until Chicken is cooked through
Friday, March 4, 2011
Wednesday, December 22, 2010
Sausage Cornbread Stuffing
Sausage Cornbread Stuffing
Recipe courtesy Anne Burrell 2009
Prep Time:
10 min
Inactive Prep Time:
--
Cook Time: 35 min
Level: Easy
Serves: 12 servings
Ingredients
Extra-virgin olive oil
1 large onion, small dice
3 ribs celery, small dice
Kosher salt
1 pound spicy sausage, casing removed, broken into bite-size chunks
3 cloves garlic, smashed and finely diced
3/4 cup coarsely chopped walnuts
10 sage leaves, finely chopped
3 sprigs rosemary, leaves finely chopped
10 cups stale cornbread, cut into 1-inch cubes
2 cups dried cranberries
3 to 4 cups chicken stock
Directions
Preheat the oven to 350 degrees F.
Coat a large saute pan with olive oil, add the onions and celery and saute over to medium heat. Season with salt and cook until the vegetables start to become soft and are very aromatic. Add the sausage and cook until the sausage begins to brown. Stir in the garlic and saute for another 1 to 2 minutes. Add the walnuts, sage and rosemary and cook for another minute, then remove from heat.
In a large bowl mix together the cornbread, cranberries, and the sausage mixture. Add chicken stock and knead with your hands until the bread is very moist, actually wet. Taste to check for seasoning and season with salt, if needed and transfer to an ovenproof dish.
Bake the stuffing until it is hot all the way through and is crusty on top, about 30 to 35 minutes. MMMMM...stuffing!
Recipe courtesy Anne Burrell 2009
Prep Time:
10 min
Inactive Prep Time:
--
Cook Time: 35 min
Level: Easy
Serves: 12 servings
Ingredients
Extra-virgin olive oil
1 large onion, small dice
3 ribs celery, small dice
Kosher salt
1 pound spicy sausage, casing removed, broken into bite-size chunks
3 cloves garlic, smashed and finely diced
3/4 cup coarsely chopped walnuts
10 sage leaves, finely chopped
3 sprigs rosemary, leaves finely chopped
10 cups stale cornbread, cut into 1-inch cubes
2 cups dried cranberries
3 to 4 cups chicken stock
Directions
Preheat the oven to 350 degrees F.
Coat a large saute pan with olive oil, add the onions and celery and saute over to medium heat. Season with salt and cook until the vegetables start to become soft and are very aromatic. Add the sausage and cook until the sausage begins to brown. Stir in the garlic and saute for another 1 to 2 minutes. Add the walnuts, sage and rosemary and cook for another minute, then remove from heat.
In a large bowl mix together the cornbread, cranberries, and the sausage mixture. Add chicken stock and knead with your hands until the bread is very moist, actually wet. Taste to check for seasoning and season with salt, if needed and transfer to an ovenproof dish.
Bake the stuffing until it is hot all the way through and is crusty on top, about 30 to 35 minutes. MMMMM...stuffing!
Saturday, December 18, 2010
Lion House Dinner Rolls
Lion House Dinner Rolls
Submitted by Erin ~ The Sisters Cafe
2 c. warm water
2/3 c. nonfat dry milk (instant or non-instant)
2 Tb yeast
¼ c. sugar
2 tsp salt
1/3 c. butter or shortening
1 egg
5 to 5 ½ c. all purpose or bread flour
Combine water and milk powder; stir until milk dissolves. Add yeast, then sugar, salt, butter, egg and 2 cups flour. Mix on low speed until ingredients are wet, then on medium speed for 2 minutes. Add 2 cups flour; mix on low speed until ingredients are wet, then on medium speed for 2 minutes. (Dough will be getting stiff and remaining flour may need to be mixed in by hand.) Add about ½ c. flour and mix again, by hand or mixer. Dough should be soft, not overly sticky, and not stiff. (A soft dough will produce a lighter roll. Add only enough flour to make a manageable dough.) Place dough in a greased bowl; turn to coat. Cover and let rise until double in size. Turn dough over on floured surface so that it is floured on both sides. Gently flatten to 1 inch thick, then roll into a 18x8 inch rectangle, ¼ inch thick. Cut dough in half the long way, to make two 4 inch strips. Cut dough every two inches to make 18 rectangles of dough, about 2 inches x 4 inches each. (Sometimes when I roll out the dough it turns out larger than 18x8, in which case I just add another column when cutting the rolls; the point is, you should cut the dough into rectangles roughly 2x4 inches.) Starting with the short (2 inch) end, roll the dough up and place on greased baking pans with the short end down. Let rise until doubled in size, about 1 to 1 ½ hours. Bake at 375° for 15 to 18 minutes or until browned. Brush with melted butter while hot. Makes 1 to 1 ½ dozen rolls. (Dough may be used for breadsticks as well – 375° for ~10 minutes.)
Submitted by Erin ~ The Sisters Cafe
2 c. warm water
2/3 c. nonfat dry milk (instant or non-instant)
2 Tb yeast
¼ c. sugar
2 tsp salt
1/3 c. butter or shortening
1 egg
5 to 5 ½ c. all purpose or bread flour
Combine water and milk powder; stir until milk dissolves. Add yeast, then sugar, salt, butter, egg and 2 cups flour. Mix on low speed until ingredients are wet, then on medium speed for 2 minutes. Add 2 cups flour; mix on low speed until ingredients are wet, then on medium speed for 2 minutes. (Dough will be getting stiff and remaining flour may need to be mixed in by hand.) Add about ½ c. flour and mix again, by hand or mixer. Dough should be soft, not overly sticky, and not stiff. (A soft dough will produce a lighter roll. Add only enough flour to make a manageable dough.) Place dough in a greased bowl; turn to coat. Cover and let rise until double in size. Turn dough over on floured surface so that it is floured on both sides. Gently flatten to 1 inch thick, then roll into a 18x8 inch rectangle, ¼ inch thick. Cut dough in half the long way, to make two 4 inch strips. Cut dough every two inches to make 18 rectangles of dough, about 2 inches x 4 inches each. (Sometimes when I roll out the dough it turns out larger than 18x8, in which case I just add another column when cutting the rolls; the point is, you should cut the dough into rectangles roughly 2x4 inches.) Starting with the short (2 inch) end, roll the dough up and place on greased baking pans with the short end down. Let rise until doubled in size, about 1 to 1 ½ hours. Bake at 375° for 15 to 18 minutes or until browned. Brush with melted butter while hot. Makes 1 to 1 ½ dozen rolls. (Dough may be used for breadsticks as well – 375° for ~10 minutes.)
Wednesday, November 24, 2010
Pioneer Women Creamy Mashed Potatoes AKA The best Mashed Potatoes EVER!!!
Ingredients
5 pounds Russet Or Yukon Gold Potatoes
¾ cups Butter
1 package (8 Oz.) Cream Cheese, Softened
½ cups (to 3/4 Cups) Half-and-Half
½ teaspoons (to 1 Teaspoon) Lawry's Seasoned Salt
½ teaspoons (to 1 Teaspoon) Black Pepper
Preparation Instructions
Peel and cut the potatoes into pieces that are generally the same size. Bring a large pot of water to a simmer and add the potatoes. Bring to a boil and cook for 30 to 35 minutes. When they’re cooked through, the fork should easily slide into the potatoes with no resistance, and the potatoes should almost, but not totally, fall apart.
Drain the potatoes in a large colander. When the potatoes have finished draining, place them back into the dry pot and put the pot on the stove. Mash the potatoes over low heat, allowing all the steam to escape, before adding in all the other ingredients.
Turn off the stove and add 1 ½ sticks of butter, an 8-ounce package of cream cheese and about ½ cup of half-and-half. Mash, mash, mash! Next, add about ½ teaspoon of Lawry’s Seasoning Salt and ½ a teaspoon of black pepper.
Stir well and place in a medium-sized baking dish. Throw a few pats of butter over the top of the potatoes and place them in a 350-degree oven and heat until butter is melted and potatoes are warmed through.
Note: When making this dish a day or two in advance, take it out of the fridge about 2 to 3 hours before serving time. Bake in a 350-degree oven for about 20 to 30 minutes or until warmed through.
5 pounds Russet Or Yukon Gold Potatoes
¾ cups Butter
1 package (8 Oz.) Cream Cheese, Softened
½ cups (to 3/4 Cups) Half-and-Half
½ teaspoons (to 1 Teaspoon) Lawry's Seasoned Salt
½ teaspoons (to 1 Teaspoon) Black Pepper
Preparation Instructions
Peel and cut the potatoes into pieces that are generally the same size. Bring a large pot of water to a simmer and add the potatoes. Bring to a boil and cook for 30 to 35 minutes. When they’re cooked through, the fork should easily slide into the potatoes with no resistance, and the potatoes should almost, but not totally, fall apart.
Drain the potatoes in a large colander. When the potatoes have finished draining, place them back into the dry pot and put the pot on the stove. Mash the potatoes over low heat, allowing all the steam to escape, before adding in all the other ingredients.
Turn off the stove and add 1 ½ sticks of butter, an 8-ounce package of cream cheese and about ½ cup of half-and-half. Mash, mash, mash! Next, add about ½ teaspoon of Lawry’s Seasoning Salt and ½ a teaspoon of black pepper.
Stir well and place in a medium-sized baking dish. Throw a few pats of butter over the top of the potatoes and place them in a 350-degree oven and heat until butter is melted and potatoes are warmed through.
Note: When making this dish a day or two in advance, take it out of the fridge about 2 to 3 hours before serving time. Bake in a 350-degree oven for about 20 to 30 minutes or until warmed through.
Cranberry sauce from Cousin Erin
Great-Great-Grandma Margaret McDonald's Cranberry Mold (spiced variation per my mom- can o...mit, but why would you?)
1 12-oz pkg of cranberries, washed and drained
3/4 C water
2 cinnamon sticks
12 whole cloves
2 whole nutmeg
dash of salt
1 1/2 C sugar
Combine cranberries, water, and spices in a large pan. Boil until berries pop. Remove cinnamon sticks and nutmeg. Run berries and water through a food mill while hot or put through sieve by pressing with the back of a spoon.Return pulp to a pan and bring to a boil. Add sugar and salt. Stir and bring to a boil. Remove from heat and pour into mold.
**If using a glass mold, warm with hot water first or it may crack** Sauce will "set" as it cools.
1 12-oz pkg of cranberries, washed and drained
3/4 C water
2 cinnamon sticks
12 whole cloves
2 whole nutmeg
dash of salt
1 1/2 C sugar
Combine cranberries, water, and spices in a large pan. Boil until berries pop. Remove cinnamon sticks and nutmeg. Run berries and water through a food mill while hot or put through sieve by pressing with the back of a spoon.Return pulp to a pan and bring to a boil. Add sugar and salt. Stir and bring to a boil. Remove from heat and pour into mold.
**If using a glass mold, warm with hot water first or it may crack** Sauce will "set" as it cools.
Tuesday, October 5, 2010
Elaine Del Bello's Pasta Italia
1 lb of Penne Pasta (or your favorite kind), cooked, rinsed and drained
3 med tomatoes, diced1 lb mozzerella, cubed
1 med. bunch of fresh basil, mincedolive oil and salt to taste
Toss pasta, tomatoes, mozzerella and basil in large bowl. Add a couple of tablespoons of olive oil and a dash or two of salt and toss again You may need more olive oil or salt as desired, Served Chilled.
3 med tomatoes, diced1 lb mozzerella, cubed
1 med. bunch of fresh basil, mincedolive oil and salt to taste
Toss pasta, tomatoes, mozzerella and basil in large bowl. Add a couple of tablespoons of olive oil and a dash or two of salt and toss again You may need more olive oil or salt as desired, Served Chilled.
Friday, October 1, 2010
Canned Salsa
8c. Tomatoes, blended. Do not pulverize you still want some chunks (This came out to 6 1/2 pounds of Roma Tomatoes)
3 green peppers, chopped
2 white onions, chopped
2 Anaheim peppers, chopped fine
2 1/2 cloves of garlic, chopped
3/4 cup of brown sugar
1 1/2 tbsp salt
1 tbsp pepper
1c apple cider vinegar
Put all ingredients into pot. Boil down for 3-4 hours put into pint jars process for 15 min makes 4-5 pints
3 green peppers, chopped
2 white onions, chopped
2 Anaheim peppers, chopped fine
2 1/2 cloves of garlic, chopped
3/4 cup of brown sugar
1 1/2 tbsp salt
1 tbsp pepper
1c apple cider vinegar
Put all ingredients into pot. Boil down for 3-4 hours put into pint jars process for 15 min makes 4-5 pints
Subscribe to:
Posts (Atom)
