Honey Mustard Marinade:
1 cup Grey Poupon Dijon mustard
1 cup honey
1/2 cup mayonnaise
1 tsp lemon juice
Chicken:
4 skinless, boneless chicken breast halves
1 TBS vegetable oil
2 cup sliced mushrooms {10-12 mushrooms}
2 TBS butter
salt and pepper
paprika
8 slices bacon, cooked
1 cup shredded Monterey Jack cheese
1 cup shredded Cheddar cheese
2 tsp finely chopped fresh parsley
Combine mustard, honey, mayonnaise, and lemon juice in small bowl. Whip mixture for about 30 seconds. Place chicken in plastic bag and pour in about 1/3 of the marinade. Seal the bag and press out as much air as possible and marinate in refrigerator for about 2 hours. Chill the remaining marinade for later.
After the chicken is marinated, remove chicken from bag and discard the marinade it had been soaking in.
Preheat oven to 375* and heat an ovenproof frying pan large enough to hold all four breasts and 1 TBS oil over medium heat. (or transfer into baking dish)
Sear the chicken in the pan for 3-4 minutes per side or until golden brown. Remove pan from heat but keep chicken in the pan. As the chicken is cooking, in a small frying pan saute the mushrooms in the butter. Brush each seared chicken breast with a little of the honey mustard marinade being sure to save a little extra that you can serve on the side later with the dish.
Season the chicken with salt, pepper and paprika. Stack two pieces of cooked bacon, crosswise on each chicken breast. Spoon the sauteed mushrooms onto the bacon, being sure to coat each breast evenly. Sprinkle 1/4 cup Monterey Jack cheese evenly onto each breast followed by 1/4 cup of cheddar.
Bake the pan of prepared chicken breasts for 7-10 minutes or until cheese is bubbly. Sprinkle each breast with 1/2 teaspoon parsley before serving.
Thursday, August 30, 2012
Monday, August 27, 2012
Lemon Tart Filling
4 eggs
1 1/2 cup sugar
1/2 cup orange juice
1/2 cup lemon juice
1 lemon, zest grated
1 orange, zest grated
1/4 cup heavy cream
Whisk together the eggs, sugar, orange juice, lemon juice, lemon zest, orange zest and cream until smooth. Slowly pour the filling into tart shells {Nana uses pre-made tart shells} as high as possible without overfilling. Bake the tart for approximately 25 minutes, until the filling is barely set. Check the tart after 20 minutes and keep checking it every few minutes after that. It is crucial to not over bake this filling. Cool to room temperature before serving.
1 1/2 cup sugar
1/2 cup orange juice
1/2 cup lemon juice
1 lemon, zest grated
1 orange, zest grated
1/4 cup heavy cream
Whisk together the eggs, sugar, orange juice, lemon juice, lemon zest, orange zest and cream until smooth. Slowly pour the filling into tart shells {Nana uses pre-made tart shells} as high as possible without overfilling. Bake the tart for approximately 25 minutes, until the filling is barely set. Check the tart after 20 minutes and keep checking it every few minutes after that. It is crucial to not over bake this filling. Cool to room temperature before serving.
Friday, August 24, 2012
Katie's Famous White Cake
1 box white cake mix
1 cups all-purpose flour
1 cups granulated sugar
3/4 teas. salt
4 egg whites
1 1/3 cups water
2 Tbls. vegetable oil
1 cup sour cream
1 teaspoon clear vanilla flavor
1 teaspoon almond extract
Bake at 325* - Cupcakes around 20-25min, 9x13 around 35-40, 8x8 round 30-35.
1 cups all-purpose flour
1 cups granulated sugar
3/4 teas. salt
4 egg whites
1 1/3 cups water
2 Tbls. vegetable oil
1 cup sour cream
1 teaspoon clear vanilla flavor
1 teaspoon almond extract
 |
| Jen & Jordan's Wedding Cake by Katie |
Thursday, August 23, 2012
Crepes
4 eggs
2 cups milk
1 1/3 cups flour
1/4 tsp salt
2 TBS sugar
1 tsp vanilla
1 1/2 tsp vegetable oil
In a blender or food processor combine all ingredients (if you don't want them to be sweet, take our the sugar and vanilla). Blend until smooth and all ingredients are mixed together. Cover and refrigerate about an hour. Heat a skillet over medium-high heat and spray with cooking spray or oil. Pour 1/4 cup of the batter into a pan, tilting to completely coat the surface of the pan (kind of like if you were trying to coat the pan with oil). Cook 3-4 minutes, flipping over once, until golden. The thinner the crepe, the better!
Fill these crepes with whatever you would like.. Apples with cinnamon and caramel, peanut butter, or for a light one cut lemons and squeeze juice down the center and sprinkle powdered sugar.
2 cups milk
1 1/3 cups flour
1/4 tsp salt
2 TBS sugar
1 tsp vanilla
1 1/2 tsp vegetable oil
In a blender or food processor combine all ingredients (if you don't want them to be sweet, take our the sugar and vanilla). Blend until smooth and all ingredients are mixed together. Cover and refrigerate about an hour. Heat a skillet over medium-high heat and spray with cooking spray or oil. Pour 1/4 cup of the batter into a pan, tilting to completely coat the surface of the pan (kind of like if you were trying to coat the pan with oil). Cook 3-4 minutes, flipping over once, until golden. The thinner the crepe, the better!
Hot as Hell Chicken on Chinese Noodles with Peanut Sauce
2 tsp cilantro, chopped
2 tsp dark sesame oil
3 green onions, minced
1/2 cup red wine vinegar
1/2 cup peanuts, dry-roasted
1/2 lb. dried chinese egg noodles; tossed with a dash of vegetable oil
1 cup creamy peanut butter
1/4 cup honey
2 fresh jalapeno peppers
1/2 cup soy sauce
2 garlic cloves
Peanut Sauce:
2 tsp fresh ginger; peeled and chopped
1 cup sweet hot chile sauce
2 tsp curry powder; toasted
1/2 cup Dry sherry
1 TBS olive oil
4 chicken breast halves
Combine ginger, cilantro, garlic, jalapenos, vinegar, soy sauce and peanut butter in the bowl of a food processor and process until smooth. Add curry powder, honey and sesame oil; process until smooth. Set aside.
Meanwhile, in a large sauce pan heat oil over high heat until smoking hot. Put the chicken breasts in the pan and brown them well. Decrease the heat to medium and cook for another 2-3 minutes. Add the sherry, increase the heat to high, and cook until about half of the sherry remains, 2-3 minutes. Add the chile sauce and turn the breasts to coat them well. Decrease the heat to low and slowly simmer while you prepare the noodles. Cook the noodles and drain them. Toss them with 1/2 cup of the peanut sauce and place on a serving platter. Remove the chicken slices on the noodles and pour some of the remaining sauce over the top. Sprinkle with the roasted peanuts and scallions.
2 tsp dark sesame oil
3 green onions, minced
1/2 cup red wine vinegar
1/2 cup peanuts, dry-roasted
1/2 lb. dried chinese egg noodles; tossed with a dash of vegetable oil
1 cup creamy peanut butter
1/4 cup honey
2 fresh jalapeno peppers
1/2 cup soy sauce
2 garlic cloves
Peanut Sauce:
2 tsp fresh ginger; peeled and chopped
1 cup sweet hot chile sauce
2 tsp curry powder; toasted
1/2 cup Dry sherry
1 TBS olive oil
4 chicken breast halves
Combine ginger, cilantro, garlic, jalapenos, vinegar, soy sauce and peanut butter in the bowl of a food processor and process until smooth. Add curry powder, honey and sesame oil; process until smooth. Set aside.
Meanwhile, in a large sauce pan heat oil over high heat until smoking hot. Put the chicken breasts in the pan and brown them well. Decrease the heat to medium and cook for another 2-3 minutes. Add the sherry, increase the heat to high, and cook until about half of the sherry remains, 2-3 minutes. Add the chile sauce and turn the breasts to coat them well. Decrease the heat to low and slowly simmer while you prepare the noodles. Cook the noodles and drain them. Toss them with 1/2 cup of the peanut sauce and place on a serving platter. Remove the chicken slices on the noodles and pour some of the remaining sauce over the top. Sprinkle with the roasted peanuts and scallions.
Nelson Noodles
1 8 oz. package cream cheese, softened to room temperature
1 container sour cream
1/3-1/2 cup milk
4-6 green onions diced in small pieces
1 package bow tie pasta
1 1/2 lb hamburger
1 medium onion, chopped
1 mild taco seasoning packet
1 jar chunky salsa
1 16 oz. package grated cheese
Cook and drain pasta. Brown hamburger with chopped onion, drain excess grease and then add taco seasoning. Add salsa to the hamburger mixture and simmer to get rid of juices. Stir until all meat mixture is coated and salsa is evenly distributed. In a separate bowl combine cream cheese and sour cream. Add milk until mixture is able to be poured, but make sure it's not too thin. Stir in green onions.
Place 1/3 of noodles in 9x13 pan, top with 1/3 of meat mixture, drizzle 1/3 of cream cheese mix over the meat and sprinkle with cheese. Repeat two more times.
Bake 350* for 28-32 minutes or until bubbly.
1 container sour cream
1/3-1/2 cup milk
4-6 green onions diced in small pieces
1 package bow tie pasta
1 1/2 lb hamburger
1 medium onion, chopped
1 mild taco seasoning packet
1 jar chunky salsa
1 16 oz. package grated cheese
Cook and drain pasta. Brown hamburger with chopped onion, drain excess grease and then add taco seasoning. Add salsa to the hamburger mixture and simmer to get rid of juices. Stir until all meat mixture is coated and salsa is evenly distributed. In a separate bowl combine cream cheese and sour cream. Add milk until mixture is able to be poured, but make sure it's not too thin. Stir in green onions.
Place 1/3 of noodles in 9x13 pan, top with 1/3 of meat mixture, drizzle 1/3 of cream cheese mix over the meat and sprinkle with cheese. Repeat two more times.
Bake 350* for 28-32 minutes or until bubbly.
Verde Chicken Mexican Lasagna
1 lb. chicken, cooked and shredded
1 16 oz. container sour cream
1 15 oz. can black beans, drained and rinsed
1 1/2 cup green salsa
1 1/2 cup frozen corn, thawed and drained
1 tsp garlic powder
1/2 tsp cumin
1 tsp chili powder
1 tsp salt
1/3 cup chopped cilantro
12 soft taco-size tortillas
1 8 oz. package shredded Mexican cheese blend
Mix chicken, sour cream, black beans, salsa, corn, cilantro and spices together. Taste and adjust seasonings to preference. In a 9x13 dish, scoop 1/3 of chicken mixture into bottom of pan and spread evenly. Place one layer of tortillas on chicken mixture, and then 1/3 of the cheese on top of that. Repeat with chicken mixture, tortillas and shredded cheese two more times. {There should be three layers total} Bake 350* for 20-25 minutes or until cheese is bubbly. Serve with sour cream.
1 16 oz. container sour cream
1 15 oz. can black beans, drained and rinsed
1 1/2 cup green salsa
1 1/2 cup frozen corn, thawed and drained
1 tsp garlic powder
1/2 tsp cumin
1 tsp chili powder
1 tsp salt
1/3 cup chopped cilantro
12 soft taco-size tortillas
1 8 oz. package shredded Mexican cheese blend
Mix chicken, sour cream, black beans, salsa, corn, cilantro and spices together. Taste and adjust seasonings to preference. In a 9x13 dish, scoop 1/3 of chicken mixture into bottom of pan and spread evenly. Place one layer of tortillas on chicken mixture, and then 1/3 of the cheese on top of that. Repeat with chicken mixture, tortillas and shredded cheese two more times. {There should be three layers total} Bake 350* for 20-25 minutes or until cheese is bubbly. Serve with sour cream.
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