Sunday, 22 December 2013

Christmas Cake


Merry Christmas from Free Study Abroad Guide

INGREDIENTS
Cake:
2 cups sugar
1 cup Dutch Process Cocoa Powder
1 3/4 cups all purpose flour
1 1/2 tsp baking powder
1 1/2 tsp baking soda
1 tsp salt
2 large eggs
1/2 cup vegetable oil
1 cup buttermilk
3/4 cup boiling water

Filling:
14 oz bag sweetened, shredded coconut
1 can sweetened condensed milk

Frosting:
1 cup (2 sticks) salted butter, slightly softened
1/3 cup cream of coconut (I buy this in a squeeze bottle with the drink mixers)
1/4 cup heavy cream
3 cups powdered sugar

Ganache:
1/2 cup semi sweet chocolate chips
1/2 cup heavy cream
1/4 cup light corn syrup (you can use honey if you are opposed to corn syrup)

INSTRUCTIONS

1.  Preheat oven to 350.  Grease and flour three (9) inch round pans.  If you only have two pans, just fill one pan a little more than the other.  You will split the taller cake in half.

2. Bake your Cake:   In the bowl of your mixer, combine sugar, cocoa powder, flour, baking soda, baking powder, and salt.  Add eggs, oil, and buttermilk and beat on medium speed for two minutes.  Scrape sides of bowl and stir in boiling water.  Divide batter into cake pans (batter will be thin) and bake for 30 minutes or until tops spring back until lightly touched.  Allow cakes to cool in pans for about 5 minutes, then remove to cooling racks to cool completely.

3.  Prepare Filling:  In a large bowl, combine coconut and sweetened condensed milk.  Refrigerate until ready to use.

4.  Prepare Ganache:  In a microwave safe bowl, combine chocolate chips and heavy cream.  Microwave for about 2 minutes, stopping every 30 seconds to stir until smooth.  Stir in corn syrup and refrigerate until slightly cooled and thickened.

5.  Prepare Frosting:  In the bowl of your mixer, beat butter, cream of coconut, and heavy cream on medium speed until smooth.  With the mixer set on low, slowly add powdered sugar.  Once the powdered sugar is just barely mixed in, increase speed to high and beat for one minute until fluffy.

6.  Assemble Cake:  Spread coconut filling between 3 layers (if you only made 2 cakes, split one in half).  Frost with coconut frosting, and spoon ganache on top to the very edges of the cake, letting it drip down the sides.  Garnish with a scoop of coconut filling if desired.

Notes:
Keep uneaten cake stored in refrigerator.
This is seriously one amazing cake.
Now hop over to see what Bridget and Shelly made for Candy Bar Week

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Sunday, 15 December 2013

The A-Team Adventures: Happy Homemaker Monday 9/10

The A-Team Adventures: Happy Homemaker Monday 9/10
very nice

Baked Parmesan Chicken

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Baked Parmesan Chichen

Ingredients:
4 skinless, boneless chicken breasts (cut into 1” pieces)
Kosher salt, freshly ground Pepper
2/3 cup grated Parmesan or Asiago Cheese
2/3 cup panko (Japanese breadcrumbs)
2 tablespoons extra-virgin olive oil
1 tablespoons minced Garlic
2 teaspoons Italian Seasoning


Directions:
Preheat oven to 450°.
Lightly oil large baking sheet. Set Aside.
Rinse chicken breasts and pat dry. Cut chicken breasts into 1" pieces.
Toss chicken pieces with 2 tbsp olive oil and 1 tbsp minced garlic in a large bowl.
Season with salt and pepper.
Combine Parmesan cheese, panko, and italian seasoning in a medium bowl.
Carefully dip chicken pieces into panko/cheese mixture, covering generously.
Place Chicken onto the prepared baking sheet and sprinkle lightly with some of the extra panko/cheese mixture.
Bake chicken until crumbs begin to turn golden brown, about 10 minutes. Turn chicken nuggets over and bake until crumbs begin to turn golden brown for about another 10 minutes.

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Tuesday, 10 December 2013

Salsa Stuffed Peppers


Salsa Stuffed Peppers
Ingredient Checklist
1/2 lb lean ground turkey breast
1 cup chopped onions
1 heaping tbsp of homemade taco seasoning (or you can use the packaged type if you like)
2 cups of cooked rice (any type you like – I like brown)
3-4 organic bell peppers halved and seeds removed
1 can of black beans or any of your favorite bean, drained & rinsed
½ cup of organic frozen corn
1 (15 -16 ounce) jar of salsa
Shredded Cheddar Cheese
Toppings: fresh cilantro, basil, plain Greek yogurt or sliced avocado

Directions
Pre-heat the oven to 400 degrees. Roast peppers in a baking dish about 20-25 minutes just until cooked thru. Remove the peppers from the oven and allow to cool until you can handle them.
Cook your turkey and onion on the stove. Once they are almost cooked thru, then added in your cooked rice, black beans and corn. In a bowl add the taco seasoning, cooked ground turkey, chopped onions, black beans, corn and rice. Start adding your salsa a tablespoon at a time until you get to the flavor you and mix well. Carefully spoon the turkey mixture into each half of the bell peppers and place back into the baking dish. Cook the peppers for another 15-20 minutes or until the peppers are cooked all the way thru. Before removing from the oven sprinkle the tops of each pepper with shredded cheddar cheese. Place back into the oven just until the cheese has melted. Remove from the oven and top your favorite topping.

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Sunday, 17 November 2013

RECIPES: ZUCCHINI CASSEROLE

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INGREDIENTS
2 cups croutons
1/2 cup water
1 can cream of mushroom soup (or cream of chicken)
1/2 cup sour cream
2 medium zucchini, rough diced approx 6 to 8 cups
1 cup sliced mushrooms
1/4 cup shredded carrot
2/3 cup shredded Cheddar cheese
salt & pepper to taste


DIRECTIONS
Preheat oven to 350 degrees F.

Mix croutons & water to make a stuffing mixture. Reserve 1/2 cup crouton mixture. Place 1.5 cups of stuffing mixture in the bottom of a 9" x 9" baking dish. *you can increase this recipe to bake in a 9" x 13" dish.

Mix soup, sour cream, zucchini, mushrooms, carrot & cheese. Spread over stuffing mixture & sprinkle with remaining 1/2 cup of stuffing mixture.

If you want to make this a complete meal add some cubed chicken breast or ham to the mixture. If you want to make it low carb, leave off the croutons!

Bake for 40 minutes or until hot.

OH YUMMY!

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Monday, 11 November 2013

Sweet Recipe of Oatmeal


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Ingredient
1 cup of water
1/2 c of oatmeal ( Quick oats)
1/4 tsp pumpkin spice
a dash of nutmeg
1/4 tsp of cinnamon- divided
amount of milk of your choice ( I used Almond), I eyeball it until I get my oatmeal the way I like it!
brown sugar- to your liking

Directions
Cinnamon sticks (optional)
Cook oatmeal according to directions on container
while cooking, add in pumpkin, nutmeg and a 1/2 of the cinnamon
pour into a bowl, add milk, and brown sugar to your desired taste
sprinkle with remaining cinnamon and top with cinnamon sticks
Enjoy.



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Sunday, 10 November 2013

Recipes: Bran Muffins


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Ingredient
3 cups Natural Wheat Bran or All Bran
2 cups Buttermilk
2/3 cup Raisins
1/4 cup Margarine
1/4 cup unsweetened Apple Sauce
1/3 cup Molasses
2 Eggs
1 1/4 cup Flour
1/2 tsp Salt
2 tsp Baking Soda




Directions
Preheat oven to 375 degrees
Stir together bran, buttermilk and raisins. Soak for 10 mins in large bowl.
In large bowl cream margarine and apple sauce until blended.


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Saturday, 9 November 2013

Recipe Peach Delight

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Preheat oven to 350 degrees bake for 50-60 minutes, until golden brown on top.
Melt 1 cube butter in 8x10 inch pan.
Mix together and pour over melted butter:

1 c. Splenda
1 c. flour
1 c. unsweetened almond milk
1 t. baking powder
Pinch of salt





Then prepare
2-15 oz. sweetened with Splenda peaches with juice
Pour juice in a bowl and add
1 T. flour
Cinnamon to taste
Add peaches

Mix together and pour on top.

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Friday, 8 November 2013

Lemon & Herb Turkey Stir-fry

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Ingredients: 
1/2 Lb Honeysuckle White lemon and herb turkey breast tenderloin (I used already cooked left overs)
2 garlic cloves, crushed and chopped
1 Tbsp Butter
1/2 C. Fresh green beans, washed and cut
2 1/2 C. Fresh Broccoli, cut
2 1/2 C. Fresh Cauliflower, cut
1-1 1/2 C. Water
Salt and Pepper to taste


Instructions:
Cook Turkey tenderloin according to package, and set aside. Add Garlic and butter to a large skillet and sauté for 4 to 5 seconds.  Add green beans, broccoli, cauliflower, and water and cover with a lid.  let steam until the vegetables are brighter in color (about 5 minutes). Add cooked Turkey and salt and pepper, cook until there is no more water.

You can also serve this on top of rice or noodles!


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Wednesday, 6 November 2013

Indian Recipe Kesari Kheer

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Ingredient
Full Cream Milk – 1 and 1\2 litres
Basmati Rice – 1\2 cup
Kesar strands – 1 generous pinch
Sugar – 1\2 cup
Grated Coconut – 1\4 cup
Cashew Nuts – 1\4 cup (chopped )
Almonds – 1\4 cup (chopped )
Pistachios – 1\4 cup
Cardamom powder – 1 tsp



Directions
Wash and soak the rice for an hour.  Soak the kesar strands in 2 tbsp of milk for an hour. Add milk in a heavy bottom pan. Bring it to a boil.  Add the kesar soaked in milk and rice to the boiling milk.
Reduce the heat and slowly cook the milk and rice for about an hour, stirring in between, till the kheer is creamy and the rice has cooked well.  Add sugar, cardamom powder, coconut, cashew nuts, almonds and pistachios and cook for 6-8 minutes.  Remove from heat and garnish with almond and pistachio flakes.

Tips
Always add the sugar in the end.
Keep stirring the kheer in between to prevent it from burning and sticking to the bottom of the pan.
You can eat the kheer hot or you can also chill it in the refrigerator before eating. If you don’t have kesar, you can omit it from the recipe, although it gives a very rich flavor to the kheer.

Enjoy this delicious dessert with family and friends anytime


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Saturday, 2 November 2013

Crock Pot Cheese Burger Soup


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Ingredient
1 pound of ground beef
1/2 cup of chopped onion
1/2 cup of chopped pepper
1 can of diced tomatoes (14.5 ounce)
1 tsp salt
1 tsp oregano
1/2 tsp black pepper
3 cups of beef broth
4 cups diced potatoes
1/4 cup flour
1 cup of milk
8 ounces of shredded cheddar cheese


Directions
Combine beef, onion, pepper, spices, tomatoes, broth and potatoes in the crock pot. Cover and cook on low for 8 hours. 30 minutes before serving, combine flour and milk. Whisk till no lumps then stir in to soup. add cheese and stir again. Cover for about 30 mins or until thickened.


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Friday, 1 November 2013

Healthy Food Recipes : Candy Shop Truffle! -Stephanie


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Ingredient
1 box chocolate cake mix
2 boxes of low fat chocolate jello instant pudding
4 cups of milk (as per the pudding directions)
1/4 cup peanut butter (plus 2 tbsp for drizzling)
1 large container of low fat cool whip
1 bag of mini Reese peanut butter cups (chopped into pieces)
1 large bag of Reese's pieces




Directions
Bake the cake as per the directions on the box. Let cool completely.  Let cool whip thaw out until it's easier to spread.

Make the pudding as per the directions on the box, at the very end before you let it set stir in the 1/4 cup of peanut butter. Let set.

Crumble the cake into a trifle dish (or bowl), top with 1/2 of the pudding mixture, then add a layer of cool whip (1/2 the container), and then sprinkle 1/2 of the chopped Reese peanut butter cups and 1/2 the bag of Reese's pieces.  Do another layer exactly the same: cake, pudding, cool whip, candy.  Put the 2 tbsp of peanut butter into the microwave for about 45 seconds to melt, then drizzle over top of the trifle.


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Thursday, 31 October 2013

Recipes : Sweet Apples with Butter



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Ingredient:
About 5 to 7 apples, peeled, cored & thinly sliced
1 (9 ounce) package yellow cake mix
2 tablespoons sugar
1 tablespoon ground cinnamon
1 stick real butter








Directions:
1. Preheat oven to 350°F.
2. Cut apple slices crosswise in half.
3. Place in pan; sprinkle with dry cake mix.
4. In small bowl, combine sugar & cinnamon; sprinkle over cake mix.
5. Drizzle with butter.
6. Bake 30 minutes or until topping is golden brown.
7. Serve warm with ice cream, if desired


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Wednesday, 30 October 2013

Recipe : Chocolate Peanut Butter Bars


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Ingredient Checklist
2 cups quick-cooking oats
1 3/4 cups firmly packed light brown sugar
1 1/2 cups All Purpose Flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1 cup butter
1/2 cup chopped peanuts
1 cup (6 oz. pkg.) semi-sweet chocolate chips
1 large egg, beaten
1 (14 oz.) can Sweetened Condensed Milk
1/2 cup Creamy Peanut Butter




Directions
HEAT oven to 350°F. Combine oats, brown sugar, flour, baking powder and baking soda in large bowl. Cut in butter with pastry blender or 2 knives until mixture resembles fine crumbs. Stir in peanuts.
RESERVE 1 1/2 cups crumb mixture. Stir egg into remaining crumb mixture. Press onto bottom of 13 x 9-inch baking pan.
BAKE 15 minutes.
STIR together sweetened condensed milk and peanut butter in small bowl until well combined. Pour evenly over partially baked crust.
STIR together reserved crumb mixture and chocolate chips. Sprinkle evenly over peanut butter layer.
BAKE an additional 15 minutes. Cool. Cut into bars.


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Tuesday, 29 October 2013

Soup Recipe: Stacey's Lasagna Soup



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Ingredients:
1lb burger
1/4 tsp garlic powder
2 cans beef broth
1 can diced tomatoes(Italian)
1/4 tsp Italian seasoning
1/2 of 12 oz bag of Italian trio noodles
grated or shaved parmesan cheese
salt & pepper to taste


Directions
Brown burger with garlic powder; drain
Add broth, tomatoes and Italian seasoning; bring to boil
Stir in pasta. Cook over medium heat for 10 min or until pasta tender
Stir in small amt of parmesan cheese, let melt

Serve with additional parmesan cheese & Enjoy




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Saturday, 26 October 2013

Recipes Slow Cooked Roast

Slow Cooked Roast

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Ingredients:
1 Roast of your choice
1 lb Baby Carrots
1 Bunch Diced Bulb Onions
2 32 oz cartons of broth
2 tbsp. Mrs. Dash
2 tbsp. parsley
5-6 potatoes washed and cubed
2 tbsp coarse ground pepper




Instructions:
Combine all ingredients in a large crockpot, cook on low 6-8 hours.






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Friday, 25 October 2013

Sweet Recipes : Southern Belle Cornbread


Perfect, Sweet, and Wonderful 

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Ingredients
1 1/2 Cup Bisquick
1/2 Cup Cornmeal
1/3 Cup Granulated Sugar
2 Teaspoons Baking Powder
1/4 Teaspoon Salt
1 Egg, slightly beaten
1/2 Cup Melted Butter, unsalted
1/3 Cup Honey
3/4 Cup Milk
1/2 Teaspoon Vanilla


Instructions
Heat the oven to 400 degrees.
In a mixing bowl combine the bisquick, cornmeal, sugar, baking powder and salt. Whisk to thoroughly combine.
In a separate bowl, combine the egg, butter, honey, milk and vanilla. Stir until smooth. Add the dry ingredients and stir until completely combined.
Pour into a greased 8x8" baking dish. Bake for 20-25 minutes and let cool before cutting.



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Wednesday, 23 October 2013

Recipe: Creamy Key Lime Crumble Bars


Cool and creamy key lime bars with graham cracker crust and topping.

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Ingredients
1 Can Sweetened Condensed Milk
1/2 Cup Fresh Lime Juice
Zest of 1 lime
18 Graham Crackers, crushed fine
1/8 Cup Sugar
1/4 Cup Brown Sugar
1/2 Ts Baking Powder
1/4 Ts Salt
3/4 Cup Flour
1/2 Cup Butter, melted




Instructions
To Make the Filling: Combine sweetened condensed milk, lime juice and zest(leave out the zest if you want a milder lime taste)
To Make The Bars: Heat oven to 375.Combine flour, sugars, graham crumbs, salt and baking powder. Stir in the melted butter.
Press half into an 8x8 or 9x9" greased baking dish. Pour milk mixture on top and sprinkle remaining crumbs on the filling.
Bake 25 min or until the top begins to turn golden.

Notes
You can make these with as little or a lot of the topping as you like.


For other recipes check out: http://foodgrill.blogspot.com/

Tuesday, 22 October 2013

Recipe: Mushroom or Chicken Casserole


This recipe is not only great for when you're in a time crunch but also a "go to" for picky eaters.


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Ingredients
1 Cup White Rice
2 Cups Water
1 Can Cream of Mushroom Soup or  use cream of chicken
1 Cup Carrots, sliced
1 lb Hamburger, Cooked or use 2 chicken breasts cooked and chopped or shredded
Mild, Medium or Sharp Cheddar Cheese depending on your taste buds



Instructions
Heat Oven to 350
Stir the water, rice, meat, soup and carrots together. Place in a 9x9 inch dish and bake for 1 1/2 hours. (I usually stir mine halfway through).
Remove from oven and place cheese slices over the top and place back into the oven until malty and bubbly.




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Monday, 21 October 2013

Recipes: Ultimate Grilled Cheese


Sometimes you just need comfort food. This is the ultimate grilled cheese loaded with everything perfect.


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Ingredients
Texas Style White Bread
Bacon, Cooked
Guacamole
Caramelized Onions * see note
Sauteed Peppers
Colby Jack Cheese, sliced
butter for grilling
For the Sauce
1/2 Lb Mild Italian Sausage
1 Can Original Manwich
1 Clove of Garlic
1 Tablespoon Fresh Basil, chopped


Instructions
In a large skillet, over medium high heat, add the Italian sausage and cook until browned and no longer raw, breaking up the meat as it cooks, about 6-10 minutes. Add the garlic and basil the last minute of cooking and cook for the remainder. Add the Manwich sauce and simmer for 10-15 minutes.

To Assemble
Spread a layer of Manwich Italian Sausage sauce over one slice of bread. Top with caramelized onions, peppers, and guacamole. On another slice, place the cheese and bacon. Press the two halves together and butter the top of the sandwich. Heat a grill over medium heat and place the sandwich butter side down. Butter the new top of the sandwich and place a lid or second skillet over the sandwich to trap in the heat. Cook for 2-3 minutes or until golden and flip the sandwich replacing the lid once you've turned it over. Cook until golden and the cheese is melted, serve immediately.

Notes
Caramelizing onions is not hard. Just slice the onion, drizzle a little olive oil or butter in a pan over medium heat, add the onions and turn down to low. Let the onions slowly cook until golden.


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Saturday, 19 October 2013

Recipes: Cherry Chocolate Chip Cookie Bars



Cherry Chocolate Chip Bars that are sure, kids enjoy


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Ingredients
Cherry Chocolate Chip Cookie Bars
1 (16 oz) package refrigerated Pillsbury Chocolate Chip Cookie Dough
3/4 cups oats
8 oz cream cheese, soft
1/4 cup sugar
1 egg
1 tsp vanilla
1 (21 oz) can Cherry Pie Filling
1/3 cup sweetened coconut flakes


Instructions
Preheat oven to 350.
In a large bowl break up the refrigerated cookie dough with (clean hands). Knead in oats and mix until evenly incorporated. Press 2/3 of the dough into a lightly greased 8 X 8 inch square pan, reserving 1/3 of the dough. Bake for 12-14 minutes or until the crust is just set.
In a small bowl, lightly beat the egg and set aside. In another bowl the beat cream cheese until smooth with no lumps. Beat in sugar, then stir in vanilla and egg. Spread the cream cheese mixture over the top of the cookie crust.
Pour cherry pie filling evenly over the cream cheese layer. Evenly sprinkle the remaining cookie dough over the top, then top with shredded coconut.
Bake for another 20-25 minutes until set or lightly golden. Let cool completely, then cover and refrigerate for 2-3 hours.


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Friday, 18 October 2013

Brazilian Recipes Sticky Coconut Rice

Sweet and sticky coconut rice that's easy to make with only a few ingredients.

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Ingredients
1 Cup Short (or we used long this last time) Grain Rice
1 tablespoon butter
2 Cups Canned Coconut Milk
1 Tablespoons Brown Sugar
1/4 Teaspoon Salt



Instructions
In a large skillet add the butter and turn the heat to medium, add the rice and cook for 2 minutes, stirring frequently.

Place everything in a rice cooker and cook according to rice cooker instructions, or in a pot on the stove, bring to a boil, turn down to a simmer and place the lid on for 20-30 minutes.




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Thursday, 17 October 2013

Fruit Recipes: Granny’s Apple Pie


Delicious way to enjoy your apples



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Ingredients
4 Granny Smith's Apples, cut in half and cored
3 Tablespoons Cinnamon Sugar
1/2 Teaspoon Nutmeg
1 Tablespoon Flour
Batter
1 1/4 Cup White Flour
1 Cup Milk
2 Tablespoon Sugar
1 Large Egg
3/4 Teaspoon Baking Powder
1/2 Teaspoon Sea Salt
Peanut or Canola Oil
Vanilla Ice Cream
Bowl of Cinnamon Sugar
Caramel Sauce




Instructions
Fill a pie dish or bowl with about 3/4 Cup Cinnamon Sugar, set aside.  Place the apples in a bowl and sprinkle with the first round of cinnamon sugar, nutmeg and flour. Toss to coat. Microwave for 30-60 seconds or until juicy and tender.  Whisk together the flour, milk, sugar, egg, baking powder and sea salt. The batter should end up nice and smooth. Set aside.  Fill a large pot with peanut oil (if you have allergies use Canola, peanut just heats up hotter and doesn't burn as fast). Heat over medium high heat. Once the oil begins to pop and snap (drop a little water in or put a wooden spoon handle to the bottom to test it) you are ready to go.  Add each apple half to the batter and coat evenly. Quickly lift out and let drip a little, add to the hot oil. Fry for about 3 minutes, turning occasionally, until lightly golden.  Remove and immediately drop the apple halves in the reserved cinnamon sugar, turning to coat. Set into ice cream dishes, top with ice cream and caramel sauce. Enjoy!


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Wednesday, 16 October 2013

Recipes: Gordough’s Donuts with Cream, Cheese & Juicy Strawberries


Fluffy donuts topped with gobs of cream cheese frosting and plump, juicy strawberries

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Ingredients
1 Can Pillsbury Flaky Layers Biscuits
Canola Oil for frying
Strawberries, chopped
For the Glaze
2 Cups Powdered Sugar
2 Tablespoons Heavy Cream
2 Tablespoons Milk
For the Cream Cheese Frosting
1 *8oz pkg Cream Cheese, softened
1 1/4 Cup Powdered Sugar
1 pinch of salt
1/4 Teaspoon Vanilla
1-2 Tablespoons Milk





Instructions
In a large dutch oven or pot fill 1/3 full of oil and heat to medium heat.  Open the biscuits, pulling apart each section, and cut out the center donut hole. Once the oil is hot, get close to the oil and drop in the donut, being careful not to splash or burn your hand. Continuously turn the donut using a spider or skewer until lightly golden brown. Remove to a paper towel and then drop in the glaze.  Turn the donut over in the glaze and then using a skewer, thread it through the middle and hang either end across the bowl. Once the glaze has dried top with frosting and loads of strawberries.  For the glaze.  In a bowl, whisk together the milk, heavy cream and powdered sugar. Set aside.  For the frosting. In a bowl, using a handheld mixer beat the cream cheese until smooth, add the powdered sugar, milk, vanilla and a pinch of salt.

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Monday, 14 October 2013

Southern Fried Chicken Recipe

Crispy, juicy southern fried chicken.


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Ingredients
4 Boneless Skinless Chicken Breasts
2 Cups of Water
1 Tablespoon of Salt
2 Cups of Flour
Pinch of Pepper and salt
2 Extra Large Eggs
Season Salt
Peanut Oil for frying


Instructions
In a large bowl add the water and salt, stir together until it begins to dissolve and then add the chicken. Refrigerate for 1 hour.  Remove the chicken from the fridge and pat dry.  In a large pot, or dutch oven fill 1/3 the way full with oil and heat to almost medium high heat, about 325 to 350 degrees.  Place the eggs in one dish, and whisk slightly. Add the flour to another dish and add a pinch or two of salt and pepper, then stir to combine.  Place 2 paper towels on a plate and set aside.

Meanwhile dip the chicken in the egg on both sides, then dredge in the flour on both sides. Once the oil is hot, add the chicken, cooking only 1 or 2 at a time. Cook until lightly golden on one side, about 5 to 8 minutes per side, flip over and cook for another 5 to 8 minutes. Remove to the paper towel lined plate and sprinkle with seasoned salt on both sides. Tent with a little foil and let rest for a few minutes (3-5 is fine) to redistribute juices. Enjoy

Notes
The salt brine is used in many thanksgiving turkey recipes to help create a juicy bird, the same technique works great with fried chicken to keep the insides juicy and tender even though it's being fried in hot oil. If you don't have a full hour to let the breasts brine at least shoot for 30 minutes.

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Sunday, 13 October 2013

Recipes, Quick Lemon Balsamic Basil Chicken Pasta

This pasta is quick to make and great for staying fit and healthy.


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Ingredients
2 Cups Shell Pasta
1-2 Cups Tyson® Grilled & Ready® Chicken breast strips , heated
1 Cup Chopped Tomatoes




For the Dressing
1 Cup Basil
1 Cup Spinach
1 Clove of Garlic, peeled
Zest and Juice of 1 Lemon
2 Teaspoons Extra Virgin Olive Oil
1/2 Teaspoon Balsamic Vinegar
1 Teaspoon Honey
1 Pinch of Salt






Instructions
Bring a saucepan of water to boil, with a pinch of salt, add the pasta and cook until al dente, per package instructions.  Drain the pasta and place in a large bowl.  Meanwhile, in a blender add the spinach, basil, garlic, and lemon zest. Blend until the basil and spinach has been chopped fine, then with the blender still running, add the lemon juice, oil, vinegar, honey and salt. Blend until it resembles pesto, turn off the blender and add additional salt if needed.

Notes
This pasta should be stored in the fridge and can be reheated or eaten cold the next day.

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Saturday, 12 October 2013

Recipes: Tucanos Fried Bananas


Fried Bananas just like Tucanos Brazilian Restaurant


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Ingredients
2 Large Bananas
1/2 Cup Flour
a pinch of salt
2 Eggs, whisked
3/4 Cup Bread Crumbs
Cinnamon Sugar *optional
Olive Oil for Airfyer*see note for pan frying







Instructions
Place the flour and salt in one bowl, eggs in another and bread crumbs in a third. Cinnamon sugar should go in another bowl if you choose to use it.
Peel the bananas and cut it into thirds. Roll the banana in the flour, then the egg and finally the bread crumbs. Drizzle a little olive oil in a shallow dish and quickly roll the bananas in it. Place 4-5 pieces directly into the airfryer basket and push to close.
Plug in the airfryer, set the temperature to 355 and the timer to 8 minutes. At 4 minutes take the basket out and give it a little shake to move the bananas. Continue frying and then remove and drop directly into cinnamon sugar or onto a serving plate. Allow to cool for 1 minute and eat!

Notes
If you do not have an airfryer just heat canola oil (1/3 full in a dutch oven or sauce pan) over just higher than medium heat. Add the bananas and fry for about 30-60 seconds or until golden.


For more recipes check out: http://foodgrill.blogspot.com/

Friday, 11 October 2013

Peach Melba Bars

Peach melba in bar form! Creamy peach filling with plump raspberries in a graham cracker crust.

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Ingredients

1/2 Cup Peach Puree (remove skins and pit of 2 peaches and puree)
1/2 Teaspoon lemon juice
1 can (14.5 oz) Sweetened Condensed Milk
2 Egg yolks
2 CUps Raspberries
Graham Cracker Crust
3/4 Cup Butter, melted
1 1/3 Cup Graham cracker crumbs
1/4 cup sugar
1 pinch salt











Instructions
Heat the oven to 350 degrees
In a bowl, add the graham cracker crumbs, sugar, salt and butter. Stir until moistened like wet sand and press into an 8x9" baking pan, coming up a little around the edges.
Bake at 350 for 8 minutes.
In a medium bowl, whisk together the sweetened condensed milk, lemon juice, peach puree and egg yolks. Fold in the raspberries and set aside.
Remove the crust from the oven and allow to cool for 10-15 minutes. Pour the filling in and spread evenly over the crust. Bake for an additional 15 minutes and then cool for 15 minutes before placing in the fridge to finish chilling. Serve with fresh whipped cream.

For more recipes check out: http://foodgrill.blogspot.com/

Thursday, 10 October 2013

Cilantro Lime Rice-Cafe Rio Copycat

A flavorful rice that's perfect with any Mexican dish.

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Ingredients
2 Cups Rice
4 Cups Water
2 Tablespoons of Unsalted Butter
2 Teaspoons Chicken Bouillon
1 Handful cilantro, chopped
1/2 lime, juiced
1 Can (4oz) Diced Green Chiles


Instructions
Pour everything in a rice cooker and follow product instructions, or in a pot, heat to a boil and then add the lid and turn down to low for 20-30 minutes or until tender.
Remove the lid, stir to combine everything and serve immediately.









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Tuesday, 8 October 2013

Hawaiian Pulled Pork

Perfectly Delicious Hawaiian Pork, For Your Kitchen.


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Ingredients
3 lbs Boneless Pork butt/shoulder (bone in will require additional cooking time, up to 1 hour)
1 1/2 Tablespoons Olive Oil
2 Tablespoons Pink Hawaiian Salt


Instructions
Stab the pork on all sides a few times, 3-4 is good, and massage in the olive oil. Sprinkle each side with salt and place in a slow cooker for 7 hours, remove from the slow cooker and shred using two forks, place back in the slow cooker for 1 additional hour and enjoy.

Notes
If you cannot find pink hawaiian salt you may substitute another salt but the flavor will not be as authentic.




For more recipes check out: http://foodgrill.blogspot.com/

Monday, 7 October 2013

Peach Cobbler French Toast Casserole

This peach cobbler french toast casserole is perfect for guests, a surprise first day of school breakfast or relaxing weekend breakfast. It's full of sweet bread, saucy peaches and a crumb topping that will have you begging for more.

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Ingredients
French Toast Casserole
1 Pillsbury French Bread, baked or 1/2 large bakery french bread, torn in pieces
4 eggs
1/2 Teaspoon Cinnamon
1/2 Cup Milk
1/2 Cup Sweetened Condensed Milk
Peach filling
2 Large Peaches, sliced
2 Tablespoons Brown Sugar
1 Tablespoon Flour
1 pinch of cinnamon
Crumb Topping
1 Cup Flour
1/2 Cup Cake Flour
9 Tablespoons Butter, cut in small pieces
1/2 Teaspoon Cinnamon
1/3 Cup Brown Sugar
1/4 Cup White Sugar
Buttermilk Syrup




Instructions
The day before you want to enjoy this casserole make the entire dish.  Start by greasing an 9x13" baking dish (we used a deep dish 8x8"). Tear up the bread and place it in the pan.  In a bowl, combine the eggs, cinnamon, milk and sweetened condensed milk. Whisk to combine and pour over the bread.  Heat a medium saucepan over medium heat and add the peaches, flour, brown sugar and cinnamon.Stir to combine and cook for 3 minutes or until tender and saucy in appearance, but still intact slices. Allow to cool while you make the topping.  In a large bowl add the flours, sugars and cinnamon. Whisk together with a fork and cut in the butter until it's well incorporated and when you grab a handful in your hand it should stick together like wet sand.  Sprinkle the peaches and then crumb topping over the bread mixture and cover with foil. Set in the fridge overnight.  Heat the oven to 350 the next morning, remove the foil and bake for 45 minutes. Serve with fresh whipped cream and or Buttermilk Syrup.

Notes
You can use fresh or frozen peaches

For other recipes visit:  http://foodgrill.blogspot.com/

Sunday, 6 October 2013

Chicken with Moist and a Cinch

Full of flavor, moist, and a cinch to make this chicken is one the entire family will love!

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Ingredients

Recipe from A Dash of Thyme
3 pounds of boneless skinless chicken thighs
2 cups low sodium soy sauce
2 cups water
1 1/2 cups brown sugar
1 bunch of green onions, chopped (save some for the top)
1/4 cup white onion, chopped
1/2 teaspoon minced garlic
1 teaspoon of sesame oil
1 (13.5oz) can of coconut milk

Instructions

Remove any visible fat from the chicken thighs.
Whisk the soy sauce, water, brown sugar, onions, garlic, sesame oil, and coconut milk in a large bowl. Add the chicken thighs and marinate the chicken overnight.
Heat the grill to high. Add the chicken and turn down to low. Grill chicken at a low heat so that the marinade does not burn for 5-7 minutes per side or until done.
Serve over rice with many friends!

For more recipes check out: http://foodgrill.blogspot.com/

Saturday, 5 October 2013

Light, Lemony Cream Cheese Cookies made with Doterra Oil

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Ingredients
2 ox cream cheese
6 Tablespoons of unsalted butter, softened
1/4 Cup plus 1 Tablespoon Powdered Sugar
3/4 Cup White Sugar
1 Egg
1/2 TeaspoonVanilla
1/4 TEaspoon Salt
1/4 Teaspoon Baking Powder
1/4 Teaspoon Baking Soda
1 3/4 Cup Flour
15 drops of Lemon Doterra Essential Oils


Instructions
Heat the oven to 350 degrees.
Cream the butter, cream cheese and sugars together until smooth. Add the essential oil drops, vanilla and eggs and mix again.
In a separate bowl mix together all of the dry ingredients so they can become well incorporated into the dough. Add the dry ingredients to the wet ingredients and mix well.
Scoop cookies onto a baking sheet and bake for 9-10 minutes, remove from the oven and dust with powdered sugar.

Notes
The amount of oil that you use will determine how lemony the cookies are, but remember that the dough will be stronger than the baked cookies.

For more recipes and tips  check out: http://foodgrill.blogspot.com/

Milky Way Krispies

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Ingredients

1 Cup Sugar
1 Cup Karo Syrup
1 1/3 Cup Nutella
Pinch of Salt
4 1/4 Cups Rice Krispies
11/2 Cups Milky Way Candy bars, chopped





Instructions

In a medium sized sauce pan, over medium heat, add the sugar and Karo Syrup. Cook the sugar and syrup, stirring occasionally until all of the sugar is dissolved and the liquid is clear. Stir in the Nutella and salt. Turn the stove down to medium low and stir for one minute or until well incorporated. Set aside to cool for about 2 minutes. In a large bowl pour the cereal in and then pour the Nutella mixture on top. Gently fold the mixture together until all of the cereal is well incorporated. Add the candy bars and stir again. Using two spoons or an ice cream scoop, scoop the Milky Way Krispies into a parchment lined baking sheet to cool. Store in an airtight container or Ziploc bag for up to 3 days.

For more recipes check out: http://foodgrill.blogspot.com/

Friday, 4 October 2013

BEST SUGAR COOKIES


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Dry Ingredients:
6 cups of Flour
2 teaspoons of Baking Soda
1 teaspoon of Salt


Mix all dry ingredients together in a small bowl


Wet Ingredients:
1 cup Shortening
2 cups Sugar
2 eggs
2 teaspoons vanilla
1 cup Sour Cream




Blend wet ingredients until smooth in large bowl

Stir dry ingredients into wet ingredients. Cover and place in the fridge for a couple of hours. Roll out cookie dough and cut with your favorite cookie cutters. Bake @ 400 degrees for 7-8 min. Let cool.

SUGAR COOKIE FROSTING

Blend all together:
1/2 cup Shortening
1/2 cup Butter
3/4 teaspoon vanilla extract
1/4 teaspoon almond extract
4 cups powder sugar
2 Tablespoons milk

Color the frosting in your color of choice.

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Thursday, 3 October 2013

Kristy's Apple Pear Crisp

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Ingredient
1 c. brown sugar
1 c. quick oats or minute oats
1 c. whole wheat flour
1/2 c. butter, melted
3-4 c. apples and pears - peeled, cored and chopped
1/4 c. white sugar (I used a couple packets of stevia instead)
2 tsp. cinnamon





Directions
Preheat oven to 350 degrees F (175 degrees C). Lightly grease an 8-inch square pan. (Or what you have, I used a 8"x 9.5" glass baking dish)

In a large bowl, combine brown sugar, oats, flour and butter. Mix gently until crumbly. Place half of crumb mixture in dish. Spread the apple pear combo evenly over crumb mixture. Sprinkle with sugar and cinnamon and top with remaining crumb mixture.

Bake in the preheated oven for 45 to 50 minutes, or until apples are soft and golden brown on top.
Serve with Breyers French Vanilla ice cream for extra yumminess!!!

For other recipes check out: http://foodgrill.blogspot.com/

Wednesday, 2 October 2013

Coughing And Sneezing and Sniffling Syrup

I have actually heard a lot of coughing and sneezing and sniffling already.. so I thought this would be a good one to start sharing!

This homemade decongestant is good for breaking up chest congestion so you can clear it out. Anyone old enough to eat honey can take it.

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Ingredients
1 c. honey
1 c. lemon juice
5-7 radishes
1 sm. red onion
6 garlic cloves (If my cloves are super-small, I use a couple more.)



Instructions
Wash, peel, and trim the vegetables as appropriate, and cut the onion into 2-4 chunks.
Dump everything into the blender and blend until smooth.
Strain.
Refrigerate between uses, for up to a week or so.




TO USE:
Adults take 2 Tbsp. once a day, or more as needed/desired.
Children take 1 Tbsp. once a day, or more as needed/desired.
Should begin expelling within 24 hours. (We have typically noticed it kicking in within the first couple hours.)

For recipes check out: http://foodgrill.blogspot.com/

Pumpkin Spice Muffins


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Ingredient

1 can of 100% pumpkin
1 cake mix (I used spice)


Directions

Mix the two ingredients together
Bake at 350 for 20 to 25 minutes














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Tuesday, 1 October 2013

BERRY SURPRISE MUFFINS


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Ingredient
2 cups of whole-grain flour
2/3 cup of honey
3 tsps. baking powder
1 tsp of lemon or orange PULP
1/2 cup of orange JUICE
1/2 tsp salt
2 egg WHITES
3/4 cup fresh blueberries
3/4 cup of raspberry PULP
1/4 cup raspberry JUICE
1/4 cup coconut oil






Directions
Preheat oven to 400 F. 

MIXTURE 1:
Combine whole- grain flour, honey, baking powder, lemon or orange pulp. Mix Thoroughly.

MIXTURE 2:
Combine orange juice, oil, egg whites, raspberry pulp and raspberry juice, mix thoroughly.

COMBINE MIXTURE 1 AND MIXTURE 2. Mix together. Gently stir in fresh blueberries.

Bake for approximately 20 - 25 minutes. Enjoy!

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Monday, 30 September 2013

Vegetable Tian

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Ingredient
1 onion
1 clove minced garlic
2 zucchini
2 yellow squash
2 tomatoes
1 cup mozzarella cheese
Olive oil
Salt, pepper, basil to taste



Instructions
Preheat oven to 400
Saute onions until translucent. Add garlic, salt, pepper, and basil
Place in the bottom of the pan. 
Slice all veggies thin and layer them in rows, alternating veggies. Sprinkle cheese on top and bake for 25 min uncovered.




Few notes: I didn't have any tomatoes on hand do I just threw a can of diced tomatoes over top of the veggies before I added cheese. I didn't drain them though and should I used the canned again I think I will drain. The extra sauciness would make it great over pasta.

For other recipes check out: http://foodgrill.blogspot.com/

Sunday, 29 September 2013

Honey & Cinnamon Weight Loss Tea

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Ingredients:

1 tsp. Organic Raw,Unprocessed Honey 
1/2 tsp. Cinnamon (Ceylon Cinnamon)
1 Cup Boiling Water 

Directions:

Boil the cup of water and add the cinnamon.Let steep for 30 minutes.When the tea is cooled you stir in the teaspoon of honey.ENJOY.
For MAXIMUM results you need to sip a cup 30 minutes before breakfast and 30 minutes before bedtime.



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Baked S'mores

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Ingredients

1/2 cup butter, room temperature
1/4 cup brown sugar
1/2 cup sugar
1 large egg
1 tsp vanilla 
1 1/3 cups flour
1/4 tsp salt (optional) 
3/4 cup graham cracker crumbs 
(approximately 5 full graham crackers)
1 tsp baking powder
2 or 3 super-sized (5 oz.) chocolate bars 
(e.g. Hershey’s)
1 1/2 cups marshmallow creme/fluff 
(or mini marshmallows if you must!) 





Directions
Preheat oven to 350. Grease bottom of pan. 
In a large bowl or stand mixer, cream together butter and sugar until light. Beat in egg and vanilla.
In a small bowl, whisk together flour, graham cracker crumbs, baking powder and salt.
Add to butter mixture and mix at a low speed until combined. 

Divide dough in half and press half of dough into an even layer on the bottom of the prepared pan. Place chocolate bars over dough. Two 5 oz. Hershey’s bars should fit perfectly [for 8 by 8] side by side, but break the chocolate (if necessary) to get it to fit in a single layer. [use 3 Hershey's for 12 by 8 pan]

Spread marshmallow fluff evenly over the chocolate layer.

Place remaining dough in a single layer on top of the creme. This is most easily done by putting the second half of the dough in a gallon size freezer bag. Use your palms or rolling pin to flatten it out, and then use scissors to cut down both long sides of the bag, so it will open up book-style. Open it up carefully, and the dough will stick on one side of the bag. Then place the bag, dough side down, on the other three layers. From there peel the bag up and carefully spread the dough where it is uneven.

Bake for 30 to 35 minutes, until lightly browned. Cool completely or almost completely for the melty factor before cutting into bars. 

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Saturday, 28 September 2013

KFC Original Recipe "Kool Freaken Chicken"

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Ingredient

1 whole chicken, cut into pieces
3 beaten eggs
4 tablespoons oil









For the coating
2 cups flour ( I use Atkins Flour )
4 teaspoons paprika
2 1/2 teaspoons salt
1 teaspoon pepper
1 teaspoon poultry seasoning
1 teaspoon thyme
1 teaspoon oregano
1 teaspoon tarragon
1/2 teaspoon garlic salt
1/2 teaspoon onion salt
1/2 teaspoon celery salt


Directions:

Sift together all the coating ingredients and place in a clean plastic bag. Coat each chicken piece first with the beaten egg, then with the flour mixture in the bag. Make sure you coat each piece completely with the flour.

Heat the oil in a skillet. Brown the chicken in oil slowly, uncovered. Once browned, cover the skillet and keeping frying on a very gentle heat until the chicken is fully cooked. Place on paper towels to drain out the excess oil.

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