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Thread: The Dungbeetle Mamas' Recipe Tuesday *Volume 2*

  1. #51
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    Hope you don't mind Lisa... copied/pasting your BBQ sauce recipe here

    Quote Originally Posted by lisamush1 View Post
    It's so simple, but seriously DH and I think it's the best BBQ sauce we've ever had!

    1 cup ketchup
    2/3 cup brown sugar
    1/2 tsp nutmeg
    2 tsp prepared yellow mustard
    splash of vinegar

    Mix all together. Grill chicken most of the way 1st and baste with BBQ sauce about 10? min per side at the end.

    No idea how DH grills the chicken- I'll ask as I know nothing about grilling

    (oh- and we only do drumsticks or thighs as that's what we prefer. I usually don';t like chicken breast except on the rare occasion that it's very moist and tender, and I don't know how to make it like that- mine is always dry and yucky- so I never use them.)

  2. #52
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    I made this last night for supper... I did end up cooking it for a good 45 minutes, maybe a bit longer, instead of the 30 minutes it said... but I also didn't brown the chicken as well as I should've so I felt "safer" doing that LOL It was quite tasty, I've made some lemon chicken and you can barely taste any lemon... I served it with (basmati) rice and poured some of the sauce on the rice.

    Baked Lemon Chicken


    3 tablespoons all-purpose flour
    1/4 teaspoon pepper
    4 boneless skinless chicken breast halves (1-1/2 pounds)
    2 tablespoons vegetable oil
    1 medium onion, chopped
    1 tablespoon butter
    1 cup chicken broth
    3 tablespoons lemon juice
    2 teaspoons dried basil
    1/2 teaspoon dried thyme
    4 lemon slices
    2 tablespoons minced fresh parsley
    Hot cooked rice, optional

    In a shallow bowl, combine flour and pepper; dredge the chicken. Set remaining flour mixture aside. In a skillet, brown chicken in oil; transfer to an ungreased 9-in. square baking dish.

    In a saucepan, saute onion in butter. Add reserved flour mixture; stir to form a thick paste. Gradually add broth, lemon juice, basil and thyme; mix well. Bring to boil; cook and stir for 2 minutes or until thickened and bubbly. Pour over the chicken. Top each half with a lemon slice. Sprinkle parsley. Cover and bake at 350° for 25-30 minutes or until the juices run clear. Serve over rice if desired.

    http://www.tasteofhome.com/Recipes/Baked-Lemon-Chicken

  3. #53
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    A cousin of mine gave me this recipe (she'd posted about it on her FB status and it sounded too good not to ask for it LOL)... going to try it tonight

    Chicken Quesadillas

    1 cup canned chick peas, drained, rinsed and mashed
    2 tbsp light sour cream
    2 tbsp salsa
    1 large clove garlic, minced
    8 7" tortillas
    2 tsp vegetable oil
    1 chicken breast cooked, and shredded
    1/4 cup each, finely diced green onions AND red pepper
    1 tbsp chopped fresh cilantro (I used more because i love cilantro)
    1 cup shredded reduced-fat Monterey Jack cheese ( I used more, because cheese is so yummy)

    Directions:
    Pre-heat oven to 400.

    Combine mashed chick peas with 2tbsp of sour cream and salsa, mix well and set a side

    Combine chicken, red pepper, green onion and cilantro.

    Brush one side of each tortilla with oil. Arrange 4 tortillas, oil side down on a baking sheet, spread 1/4 chickpea mixture over each tortilla, leaving 1/2" border. Spread chicken mixture over chickpeas, followed by cheese. Cover with remaining tortillas, oil side up.


    Bake for 8-10 mins, until tortillas are a light golden brown. Remove from oven and let cool for 5 mins before cutting if you wish. Serve with extra salsa and sour cream.


    ETA: These were good... what I would do different would be not to shred my chicken so much... maybe cut it into chunks or small strips... dh actually thought it was tuna at first LOL You could also omit the chicken and/or add some black beans if you wanted more filling or meatless.

  4. #54
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    Vegetable Lasagna

    3 tablespoons extra-virgin olive oil
    1 medium yellow onion, finely chopped
    medium carrot, finely chopped
    1 medium zucchini, finely chopped
    1 medium summer squash, finely chopped
    1 box oven-ready lasagna sheets
    1 small jar tomato sauce
    1 1/2 can white beans, rinsed and drained
    swiss chard/spinach/arugula, chopped and blanched (as much as you want)
    1 small bag, mozarella (I didn't use the whole thing)
    1 small tub ricotta
    salt and pepper

    Preheat oven to 375 degrees F.

    In a saute pan over medium heat, add extra-virgin olive oil. Add the onion and cook until soft, about 5 minutes, or until transparent. Add the carrot and cook for 3 minutes. Add the zucchini and squash cook for 5 minutes.Remove from heat when all vegetables are completely cooked but still have a good crunch. Allow to cool.

    Coat the bottom of casserole dish with a bit of tomato sauce. Put one layer of pasta sheet down. Rinse the beans with water and season with salt and pepper, spread evenly over sheets. Add the chard/spinach/whatever evenly over bean mixture. Dollop a few spoonfuls of ricotta over beans/greens. Add another layer of lasagna noodles and gently squish down. Add a bit more tomato sauce to the next layer, and top with sauteed zucchini, squash and onion. Add another layer of noodles. You can do another layer of ricotta, but I skipped it. Top with tomato sauce and mozarella. Cover dish with aluminium foil or glass top and bake for 45-55 minutes. Remove cover and let the top get golden brown.

  5. #55
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    Curried Chicken with Harvest Fruit

    1 each apple and pear, cored
    1 onion
    1 tbsp mild or hot Indian curry paste or 2 tsp curry powder
    1/2 tsp ground cumin
    1/4 tsp salt
    1/2 cup chicken broth or coconut milk
    1 cup fresh or frozen cranberries
    8 skinless, boneless chicken thighs
    1 green onion, sliced (optional)

    Chop apple, pear, and onion into small pieces. Coat a large, wide frying pan with vegetable oil. Set over medium-high heat. Add fruit, onion, curry paste, cumin, and salt. Reduce heat to medium. Stir often, until onion is soft, 5-8 minutes.

    Stir in broth and cranberries. Add chicken and spoon some of the sauce over top. Bring to a boil. Cover and reduce heat to medium-low. Simmer, turning chicken halfway through, until springy when pressed, 12-15 minutes. Stir in green onion.


    **Dh said it was AWESOME. My apples and pears were pretty mushy because I had to let it cook longer than it needed due to my brown rice taking longer than it should've LOL So next time I'll use white rice or just Minute Rice. I think I'd also use curry paste next time instead of powder... maybe my powder was old or something, but there was no "zip" at all to it so definitely mild enough for the kids (unlike my last attempt with curry ). I also used a full soup can of broth because I had more thighs than the recipe said and I wanted more sauce for on the rice.

  6. #56
    Posting Addict followtherabbit's Avatar
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    WARM GARBANZO AND QUINOA SALAD
    1 1/2 t. chopped garlic
    1 small zucchini, quartered and sliced
    2 carrots grated
    1/2 c. chopped red bell pepper
    2 c. canned garbanzo beans rinsed and drained (I'd probably use less next time around)
    1/2 c. (packed) chopped scallions
    2T. extra-virgin olive oil
    3T. white-wine vinegar
    1/4t. salt
    1c. quinoa (cooked with vegetable broth as per package directions (can substitute couscous)
    4c. baby spinach leaves

    1. Coat a saute pan with cooking spray and heat to medium high. Add garlic, zucchini, carrots, and pepper. Saute until softened (around 5 min). Add beans and heat through.
    2. In a food processor, puree scallions, gradually adding oil, vinegar, salt and pepper (to taste) Process to a thick consistency.
    3. Add scallion mixture and quinoa to saute pan; heat through.
    4. To serve, arrange spinach on plate with quinoa/bean mixture on top

    Italian Quinoa

    INGREDIENTS

    2 tablespoons olive oil
    1 large onion, chopped
    2 bell peppers, any color, seeded and chopped
    2 cloves garlic, minced
    3/4 cup uncooked quinoa
    2 cups vegetable broth or stock
    1 tablespoon tomato paste
    1 can diced tomatoes with Italian seasoning
    DIRECTIONS

    1. Heat the oil in a large skillet over medium-high heat. Add the onions and bell peppers; cook and stir for about 5 minutes. Add the garlic, and cook for about 2 more minutes. Stir in the quinoa, vegetable stock, and tomato paste.
    2. Return to a boil, then cover and simmer over low heat for 20 minutes, or until quinoa grains are soft. Stir in the diced tomatoes. Cook until heated through, then serve.
    ~also delicious served with fresh diced tomatoes and feta cheese

  7. #57
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    Bean Burgers with Spicy Guacamole (from Eating Well magazine)

    Ingredients
    • 1/2 cup water
    • 1/4 cup quinoa, rinsed (see Note)
    • 3 tablespoons extra-virgin olive oil, divided
    • 1/2 cup chopped red onion
    • 1 clove garlic, minced
    • 2 1/2 cups cooked pinto beans, well drained
    • 1 teaspoon smoked paprika
    • 1/2 teaspoon ground toasted cumin seeds
    • 3 tablespoons chopped fresh cilantro
    • 3 tablespoons cornmeal, plus 1/3 cup for coating burgers
    • 1/2 teaspoon salt
    • Freshly ground pepper to taste
    • 6 whole-wheat hamburger
    • 6 lettuce leaves
    • 6 tomato slices
    Guacamole (I used premade)
    • 1 ripe avocado
    • 2 tablespoons finely chopped fresh cilantro
    • 1 tablespoon lemon juice
    • 2 teaspoons finely chopped red onion
    • 1 clove garlic, minced
    • 1/8 teaspoon cayenne pepper, or more to taste
    • 1/8 teaspoon salt
    Preparation
    1. Bring water to a boil in a small saucepan. Add quinoa and return to a boil. Reduce to a low simmer, cover and cook until the water has been absorbed, about 10 minutes. Uncover and let stand.
    2. Heat 1 tablespoon oil in a medium skillet over medium heat. Add 1/2 cup onion and garlic and cook, stirring occasionally, until soft and fragrant, about 3 minutes. Add beans, paprika and ground cumin and mash the beans to a smooth paste with a potato masher or fork. Transfer the mixture to a bowl and let cool slightly. Add the quinoa, 3 tablespoons cilantro, 3 tablespoons cornmeal, 1/2 teaspoon salt and pepper; stir to combine.
    3. Form the bean mash into 6 patties. Coat them evenly with the remaining 1/3 cup cornmeal and transfer to a baking sheet. Refrigerate for 20 minutes.
    4. To prepare guacamole: Mash avocado with a potato masher or fork. Stir in 2 tablespoons cilantro, lemon juice, 2 teaspoons onion, garlic, cayenne and 1/8 teaspoon salt.
    5. Preheat oven to 200°F.
    6. Heat 1 tablespoon oil in a large cast-iron (or similar heavy) skillet over medium-high heat. Reduce heat to medium and cook 3 burgers until heated through and brown and crisp on both sides, 2 to 4 minutes per side. Transfer to the oven to keep warm. Cook the remaining 3 burgers with the remaining 1 tablespoon oil, reducing the heat as necessary to prevent overbrowning. Serve the burgers on buns with lettuce, tomato and the guacamole.
    Kate
    Mommy to Caroline, my little 2005 Dungbeetle

  8. #58
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    Easy Sticky Buns
    16-20 frozen dinner rolls
    1 C. brown sugar
    1 pkg instant vanilla pudding mix
    2 tsp cinnamon
    1/3 C. melted butter

    Arrange frozen rolls in greased bundt pan. Sprinkle with dry pudding. Bring butter, brown sugar, and cinnamon to a boil. Pour over rolls. Cover with towel to rise overnight. In the morning preheat oven to 350 degrees and bake for 25 minutes.
    Kate
    Mommy to Caroline, my little 2005 Dungbeetle

  9. #59
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    Huevos Rancheros Verdes (Eating Well magazine)

    Ingredients
    • 1 1/2 cups very thinly sliced romaine lettuce
    • 1 scallion, sliced
    • 2 tablespoons chopped fresh cilantro
    • 3 teaspoons canola oil, divided
    • 2 teaspoons lime juice
    • 1/4 teaspoon salt, divided
    • 1/4 teaspoon freshly ground pepper, divided
    • 1 15-ounce can pinto beans, rinsed
    • 1/2 cup prepared green salsa
    • 8 6-inch corn tortillas
    • Canola oil cooking spray
    • 3/4 cup shredded sharp Cheddar cheese
    • 4 large eggs
    Preparation
    1. Preheat oven to 400°F.
    2. Combine lettuce, scallion, cilantro, 1 teaspoon oil, lime juice, 1/8 teaspoon salt and 1/8 teaspoon pepper in a bowl; set aside. Combine beans and salsa in another bowl.
    3. Coat both sides of each tortilla with cooking spray. Place tortillas on a large baking sheet in 4 sets of overlapping pairs. (Each pair should overlap by about 3 inches.) Spread about 1/3 cup of the bean mixture on top of each pair of tortillas and sprinkle with 3 tablespoons cheese each. Bake until the beans are hot and the cheese is melted, about 10 minutes.
    4. Meanwhile, heat the remaining 2 teaspoons oil in a large nonstick skillet over medium heat. Crack each egg into a small bowl and slip them one at a time into the pan, taking care not to break the yolks. Season the eggs with the remaining 1/8 teaspoon salt and pepper. Reduce heat to medium-low and cook undisturbed for 5 to 7 minutes for soft-set yolks. (For hard-set yolks, cover the pan after 5 minutes and continue cooking until the yolks are cooked through, 4 to 6 minutes more.)
    5. To assemble, place an egg on top of each pair of tortillas and top with a generous 1/4 cup of the lettuce mixture.
    I modify Caroline's a little bit and just use plain lettuce for hers and a very small portion of plain pinto beans (not mixed with salsa). She loves this meal.
    Sometimes I do a side of brown rice.
    Kate
    Mommy to Caroline, my little 2005 Dungbeetle

  10. #60
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    Not Potato Salad (A Rachael Ray recipe)
    • 2 pounds gnocchi
    • 3 tablespoons Dijon mustard
    • 2 tablespoons white wine vinegar
    • 1/3 cup extra virgin olive oil (EVOO), plus some for drizzling
    • Salt and freshly ground black pepper
    • 4 ribs celery from the heart, finely chopped
    • 1/2 red onion, finely chopped
    • 2 roasted red peppers, chopped
    • 1 small jar marinated mushrooms, drained (4 ounces)
    • 1/2 cup flat leaf parsley, chopped (a couple of handfuls)
    Preparation

    Place a large pot of water over high heat to boil the gnocchi.

    Once the water is boiling, drop the gnocchi into the pot and cook them for 3 minutes, or until they float.

    While the gnocchi are cooking, grab a large mixing bowl and whisk together the Dijon mustard and white wine vinegar. Stream the EVOO into the bowl while whisking, then season the dressing with salt and freshly ground black pepper. Add your veggies and parsley to the mixing bowl.

    Drain the gnocchi and toss them, still hot, into the mixing bowl. You can serve the salad now or let it chill out in the refrigerator for a couple of hours to develop more of the flavors. Freshen it up with an extra drizzle of EVOO when you are ready to serve.
    Kate
    Mommy to Caroline, my little 2005 Dungbeetle

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