Tuesday, January 31, 2012

Super Easy Cinnamon Sugar Donuts

I like to make my family a yummy breakfast on Sunday mornings when time allows.  I love trying out new french toasts, breakfast casseroles, and sticky bun recipes.  I must admit, I've never attempted a donut.  

These took maybe 5 minutes...maybe.  My husband and son gobbled them up quite quickly, they are that good.  They are, however, not the best for you, so this may be a once a year or so treat for breakfast, but everyone will love them!

Super Easy Cinnamon Sugar Donuts

You need canned biscuits (anything BUT the flakey layer kind).
Melted butter in a shallow bowl(4 tbls per 8 biscuits give or take)
Sugar & Cinnamon in a shallow bowl.
Mixed together in your favorite proportions...I like a nice medium brown mixture.

Veggie oil to fill your pan up to about 1/2in or so.
Heat up oil for a few minutes on medium heat.
While it is heating up, cut holes in the donuts with a cookie cutter or some other circular object.

When one side is golden brown, flip with tongs. When that side is golden remove from oil and place on a paper towel lined pan or plate.

When the donuts have cooled enough to handle...using your fingers dip one side in the melted butter, let the excess drip off, dip in cinnamon and sugar mixture. Get it nice and coated. Flip over and repeat for the other side.

Recipe Source:  Little Bit Funky

Sunday, January 29, 2012

Balsamic Potatoes and Green Beans

I am always on the lookout for new side dishes to spice up our usual meat dishes.  After searching through Rachael Ray's recipes, I came across this yummy recipe that I thought would go great along with our beef tenderloin for Sunday dinner.  Balsamic is one of my new favorite flavors, and anything that has it in the title is immediately stashed away for later.  Enjoy :)

Balsamic Potatoes and Green Beans

1 1/2 pounds small new potatoes
10 ounces green beans, trimmed and halved crosswise
2 tablespoons balsamic vinegar
1 tablespoon fresh lemon juice
1/2 teaspoon sugar
1/4 teaspoon Dijon mustard
1/4 teaspoon pepper
1/2 cup extra-virgin olive oil
4 scallions, thinly sliced
2 teaspoons chopped fresh thyme, plus whole sprigs for garnish

In a large saucepan, place the potatoes, 2 teaspoons salt and enough water to cover by 1 inch. Bring to a simmer and cook until the potatoes are tender, 12 to 15 minutes. Add the green beans and cook for 3 minutes. Drain and let stand.

Meanwhile, in a large bowl, combine the vinegar, lemon juice, sugar, mustard, pepper and 1 teaspoon salt. Whisk in the olive oil until combined.

Toss the potatoes and beans with the dressing to coat. Using a fork, mash several potatoes. Toss in the scallions and thyme. Season with more salt and pepper to taste and top with thyme sprigs. Serve warm or at room temperature.

Recipe Source:  Everyday with Rachael Ray

Monday, January 23, 2012

Chocolate Covered Strawberry Pie

In getting ready for Valentines Day, I found this recipe that had the holiday written all over it!  What says V-day like a chocolate covered strawberry?!  This was an easy fix and devoured quickly :)
Chocolate Covered Strawberry Pie
1 quart fresh strawberries, sliced
1 (8oz) package of cream cheese, room temperature
1 cup confectioners sugar
2 cups white chocolate chips (I stuck with just the milk chocolate)
1 cup milk chocolate chips
1 cup heavy cream
1 teaspoon vanilla extract
1 chocolate pie crust (like Oreo)
Melt 3/4 cup of of the white chocolate chips in the microwave for about 15 seconds, being careful not to burn.  Set aside.
Beat the heavy cream, vanilla extract, & 1/2 cup of the confectioners sugar with an electric mixer in a bowl until it becomes thick.
In a separate bowl, beat together the softened cream cheese, the other half cup of confectioners sugar, & the cup of melted white chocolate.Gently fold the whipped cream into the cream cheese mixture.
Spread the cream into the chocolate pie crust.  Then, press the sliced berries into the mixture ALL over it.  Find every single available nook & cranny, and shove a berry in it!
Melt the remaining white chocolate in one bowl & melt the milk chocolate in another.  Drizzle the melted milk chocolate on first…then the white chocolate. (I would recommend drizzling the chocolate on after it is sliced up, it was hard to cut through the hardened chocolate and make it look pretty still!)
Refrigerate until set.
Recipe Source:  It's a Keeper

Thursday, January 19, 2012

Honey Garlic Balsamic Chicken

I have been loving finding healthier recipes.  I have found some that are just plain delicious!  The simplicity of many of these recipes is very appealing as well.  A few ingredients, fresh ingredients at that, and dinner is served!  

I love the flavor of balsamic vinegar.  My favorite salad dressing lately is a light balsamic vinaigrette, it is wonderful.  I have recently tried a pork recipe with a balsamic glaze, and when I saw this one for chicken, I knew I'd be trying it :)

Honey Garlic Balsamic Chicken

4 boneless, skinless, chicken breasts
1 teaspoon salt
1 teaspoon pepper
2 Tablespoons butter
1 Tablespoon olive oil
1/2 cup chicken broth
1/4 cup balsamic vinegar 
1 Tablespoon fresh lemon juice
3 chopped garlic cloves
1 1/2 teaspoons honey

Pat the chicken dry with paper towels. Season with salt and pepper. Melt the butter over medium-high heat and add the olive oil.

Add the chicken to the pan.

Cook the chicken until both sides are brown and the chicken is cooked through. It is about 6 to 7 minutes on each side. Take the chicken out of the pan, and put on a plate and cover with foil.

Add the chicken broth, balsamic vinegar, lemon juice, garlic, and honey to the pan. Cook for about 5 minutes, the sauce will thicken. Use a spatula to get the browned bits off of the bottom of the pan.

Slice the chicken on a bias, and spoon the pan sauce over the top. I served mine with some orzo tossed with homemade pesto sauce and Parmesan cheese.

Recipe Source:  Baked Bree

Monday, January 16, 2012

Asian Style Cashew (or Peanut) Chicken

I have yet to try a Rachael Ray recipe that I haven't liked.  I received her book 365: No Repeats quite a few years back and have tried numerous recipes from it.  Here is our latest recipe we've tried.  It has a great kick of heat, has tons of veggies, and the cashews (or peanuts in my hubby's case)  give it a nice texture difference.  It is fairly healthy and packed with flavor!

If you are scared when you see duck sauce, have no fear.  It is not made from Donald or Daffy :)  It is a apricot based sauce you can find in the international section of your grocery store.  

Enjoy :)

Asian Style Cashew (or Peanut) Chicken

3 Tbsp vegetable oil
1 Tbsp butter
1 large onion, 1/4 finely chopped, 3/4 thinly sliced
1 1/2 cup brown rice
3 cups chicken stock or broth
1 1/2 lb chicken, cut into pieces
Montreal Steak Seasoning, to taste
3 tsp minced garlic
1 red bell pepper, thinly sliced
1 tsp crushed red pepper flakes
2 cups bean sprouts
1 cup pea pods, chopped into smaller pieces (I used snow peas)
1/2 cup tamari (dark, aged soy sauce...I used regular soy sauce and it was great!)
4 scallions, cut on the diagonal about 2 inches apart
1/2 cup duck sauce
1 cup cashews (or peanuts)

In a medium pot over medium heat, combine 1 Tbsp of the vegetable oil and butter. When the butter melts into the oil,add the chopped onions and cook for 2 minutes, then add the rice and cook for 3 minutes more. Add the stock and cover the pot. Raise the heat to bring the stock to a rapid boil. Once the stock boils, reduce the heat to low and cook, stirring occasionally, until the rice is tender, 17-18 minutes

While the rice cooks, make the chicken. Heat a large skillet over high heat. Add the remaining 2 Tbsp vegetable oil, then the chicken. Season the chicken with steak seasoning. Lightly brown the chicken on both sides, then move off to one side of the pan. Add the remaining onions, the garlic, bell peppers, and other vegetables. Cook for 2 to 3 minutes, then mix the vegetables and meat together. Season the stir fry with tamari and duck sauce. If you want the sauce a little thicker, mix 1 Tbsp cornstarch with 1 Tbsp water and stir into mixture.  Let cook for another minute or two to thicken.  Add the cashews (or peanuts) and cilantro and serve over the brown rice.

Recipe Source:  365: No Repeats from Rachael Ray

Sunday, January 15, 2012

Balsamic Roasted Potatoes

  • I have been continuing to try to cook overall more healthy.  I have been doing good for the most part, taking out lots of creamy, greasy, and fatty things and replacing them with fresher ingredients.    
  • One way I have tried to do this is take out side dishes that are creamy and have lots of sauce on them and replacing it with spices to pack a great flavor to many foods.

  • These potatoes are a good side dish to have alongside chicken, ham,  or beef.  You won't be disappointed!

  • Balsamic Roasted Potatoes

  • 2 tablespoons olive or canola oil
  • 2 pounds small red potatoes, quartered
  • 1 tablespoon finely chopped green onion
  • 6 garlic cloves, minced
  • 1 teaspoon dried thyme
  • 1 teaspoon dried rosemary, crushed
  • 1/8 teaspoon ground nutmeg
  • 1/4 cup balsamic vinegar
  • 3/4 teaspoon salt
  • 1/4 teaspoon pepper

  • In a large nonstick skillet, heat oil over medium-high heat. Add the potatoes, onion and garlic; toss to combine. Add the thyme, rosemary and nutmeg; toss well. Cook and stir for 2-3 minutes or until potatoes are hot.

  • Transfer to a 15-in. x 10-in. x 1-in. baking pan coated with nonstick cooking spray. Bake at 400 degrees F for 25-30 minutes or until potatoes are golden and almost tender. Add the vinegar, salt and pepper; toss well. Bake 5-8 minutes longer or until potatoes are tender.

  • Recipe Source:  All Recipes

Tuesday, January 10, 2012

Chile Lime Turkey

I LOVE spicy food.  I do.  It makes my nose stuff up to the point that I have a hard time breathing, but I still love it!  I am continuing my quest to eat better, and that's why this turkey stood out to me.  Meat dishes can become calorie-ridden when cooked certain ways, and I have found that the use of spices packs a big punch without having to have a sauce that may or may not have hundreds of calories all in itself.  

This is really spicy, I wouldn't recommend it for kiddos unless you tweak it a bit!  Enjoy :)

Chile Lime Turkey

2 1/2 tablespoons fresh lime juice
1 tablespoon olive oil
1 teaspoon chili powder
1/2 teaspoon dried oregano
1 1/4 teaspoons ground cumin
1/8 teaspoon cayenne pepper
1/4 teaspoon salt
1/4 teaspoon ground black pepper
1 1/2 lbs turkey tenderloins ( 2)

Pre-heat oven to 350°F.
Coat an oblong baking dish with non-stick cooking spray.
In a small bowl, stir together all ingredients except turkey. Rub mixture onto all surfaces of the turkey.
Place the turkey in a baking dish and bake 40 minutes, until juices no longer run pink when turkey is pierced, turning turkey over halfway through cooking time.
Slice the turkey and pour the cooking juices over the slices. Serve with rice.

Recipe Source:  Food.com

Saturday, January 7, 2012

Lion House Orange Chicken

I think I have eaten at the Lion House Restaurant in Salt Lake a handful of times, and everytime I have been more than satisfied when I walked out the door.  Sometimes some delicious home-cooking is just what a person needs!  I have never used any of their cookbooks, but after seeing many of them posted online, I'm thinking I need to purchase some of them!

This chicken turned out moist and yummy.  The orange sauce was yummy over mashed potatoes as well.  Enjoy!

Lion House Orange Chicken

½ c. flour
2 tsp salt
¼ tsp pepper
6-8 chicken breasts
1/3 c. butter, melted
1 onion, thinly sliced
6 ounces frozen orange juice concentrate
1 juice can water
¼ c. brown sugar
½ tsp nutmeg
2 T. cornstarch

Combine flour, salt, and pepper in a plastic bag.  Add chicken pieces and shake to coat well.  Place chicken pieces in a 2-quart or 9×13 glass baking pan, breast side up.  Brush each piece with butter.  Bake at 375 for 40 minutes.  In the meantime, combine orange juice, water, brown sugar, nutmeg, and cornstarch.
After 40 minutes, remove chicken from oven and spread sliced onions generously over surface.  Pour the orange juice mixture over the chicken. Cover with foil and bake at 325 for half an hour or until fork tender.

Makes 6-8 servings.

Recipe Source: The Lionhouse Cookbook via The Sisters Cafe

Wednesday, January 4, 2012

Sweet Bacon Chicken Wraps

  • New Year's Eve was just what I needed.  I usually work the holiday, because of the double pay, but this year I opted to stay home for the festivities.  We just had one other couple over, and it was a great night of games, movies, rootbeer floats, and sparkling cider :)

These little gems were a part of our snack spread we had out to munch on all night.  They are really easy to put together, and turned out delicious!

  • Sweet Chicken Bacon Wraps

  • 1 1/4 pounds boneless, skinless, chicken breasts (about 4 breasts)
  • 1 (1-pound) package sliced bacon
  • 2/3 cup firmly packed brown sugar
  • 2 tablespoons chili powder

Preheat oven to 350 degrees F.

Cut chicken breasts into 1-inch cubes. Cut each bacon slice into thirds. Wrap each chicken cube with bacon and secure with a wooden pick. Stir together brown sugar and chili powder. Dredge wrapped chicken in mixture. Coat a rack and broiler pan with nonstick cooking spray. Place chicken wrap on rack in broiler pan.
Bake 350 for 30 to 35 minutes or until bacon is crisp.

Recipe Source:  Paula Deen via Food Network

Monday, January 2, 2012

Southwestern Breakfast Casserole

First off, let me be honest.  We didn't have this for breakfast....we had it for dinner :)  I was looking for a recipe to use up some of my leftover ham from Christmas, and knew I'd love this.  Mexican food is definitely my fav!  

I really think this is up there as my favorite or close-to-it as far as breakfast casseroles go.  It was awesome with some hot sauce, sour cream, and green onions.  Enjoy.  

Southwestern Breakfast Casserole

1 bag OreIda frozen hashbrowns (the bag is 30 oz. I think)
1/2 c. butter, melted
2 c. diced ham (I used some leftovers from Christmas)
4 oz. Jack cheese, shredded
4 oz. Cheddar cheese, shredded
4 eggs
1 c. milk
2 cans green chiles (4 oz. each)
Goya or Lawry seasoning salt

Lightly grease a 9x13 pan and spread hashbrowns (I thawed mine first).  Brush with melted butter and sprinkle with salt and pepper. Bake at 425 degrees for 25 minutes.

Layer ham, cheeses and chiles on crust.  Combine eggs, milk, and seasoned salt. Whip really well and pour over top.   Bake at 350 degrees for 30 minutes.

Top with salsa, hot sauce, sour cream, green onions, or whatever else your heart desires :)

Recipe Source:  On My Menu