Not gourmet, but quick, easy and cheap for a weeknight dinner. It is very dijiony, so you must like that flavor if you are to try. It's also very saucy, so you'll have extra sauce to drizzle/dip on something else like potatoes - I serve it with: Rosemary Roasted Potatoes
Ingredients:
1/2 cup chicken broth
6 tbsp. FRENCH'S® Dijon Mustard
1/3 cup cream cheese spread, softened
1 T minced herbs (parsley, basil, thyme or chives)*
1 T oil
4 (6 oz.) boneless skinless chicken breasts**
1 tsp. minced garlic
Directions:
MIX broth, mustard, cream cheese and herbs until well blended; set aside.
COOK chicken in hot oil in nonstick skillet until browned on both sides, about 15 min.
STIR in mustard sauce and garlic. Simmer over medium heat 3 to 5 min. until sauce thickens slightly and flavors are blended.
*I have used basil and thyme - I liked thyme better. I also think dill would be good.
**I used 3 really thin chicken breasts (1 for each one of us) and it worked great
Nutrition Facts:
Serving Size 1 breast
Calories 265
Fat 13g
Saturated Fat 3g
Carbohydrates 0g
Fiber 0g
Protein 33g
Cholesterol 138mg
Tuesday, September 27, 2011
Wednesday, September 7, 2011
Heavenly Pork BBQ
This is my mom's famous crock pot BBQ recipe - it's so easy and delicious. Freezes extremely well too.
Ingredients:
3 lb pork tenderloin
1 cup water
1 8 oz bottle BBQ sauce (Bulls Eye Original is what I use)
¼ cup firmly packed brown sugar
2 T Worcestershire sauce
1 – 3 tsp Tabasco
1 tsp salt
1 tsp pepper
Buns
Directions:
Place the pork tenderloin and 1 cup of water in a 4 quart slow cooker. Cook covered at high seven hours or until the meat is tender. Stir with the fork to shred the meat. Add BBQ sauce and next 5 ingredients. Reduce heat to low and cook covered for 1 hour.
Tips:
-If you have one of the bigger slower cookers, you might need a little more water so it does not dry out. You can just check it every so often and determine if you need to add more. I usually don't, but I have a smaller round one (I think mine is a 5 qt).
-I usually use more BBQ sauce - we like ours saucy, sometimes I even double the sauce. Just depends on how you like it - buy a big bottle of sauce just in case.
-I usually cook the pork for about 5 hours, then add the sauce/spices for the last hour - so a total of 6 hours cooking time. If you are in a hurry, it can probably be done in less time, just might not be quite as tender.
-Doubles easy if you want to make extra to freeze or share.
Ingredients:
3 lb pork tenderloin
1 cup water
1 8 oz bottle BBQ sauce (Bulls Eye Original is what I use)
¼ cup firmly packed brown sugar
2 T Worcestershire sauce
1 – 3 tsp Tabasco
1 tsp salt
1 tsp pepper
Buns
Directions:
Place the pork tenderloin and 1 cup of water in a 4 quart slow cooker. Cook covered at high seven hours or until the meat is tender. Stir with the fork to shred the meat. Add BBQ sauce and next 5 ingredients. Reduce heat to low and cook covered for 1 hour.
Tips:
-If you have one of the bigger slower cookers, you might need a little more water so it does not dry out. You can just check it every so often and determine if you need to add more. I usually don't, but I have a smaller round one (I think mine is a 5 qt).
-I usually use more BBQ sauce - we like ours saucy, sometimes I even double the sauce. Just depends on how you like it - buy a big bottle of sauce just in case.
-I usually cook the pork for about 5 hours, then add the sauce/spices for the last hour - so a total of 6 hours cooking time. If you are in a hurry, it can probably be done in less time, just might not be quite as tender.
-Doubles easy if you want to make extra to freeze or share.
Tuesday, September 6, 2011
Peachy Pork Tenderloin
one of our absolute favorite dishes- the sweet/tangy is such a great combo! last time i froze leftover pork and extra sauce. Both froze really well!
1/4 c coarse salt
3/4 c brown sugar, firmly packed
2 c boiling water
3 c ice cubes
2 pork tenderloins, 1.5-2 lbs TOTAL
1/2 c peach preserves
1 T chopped fresh rosemary
1/2 c dijon mustard
pepper
- Place the salt and sugar in a medium sized metal or glass heat proof baking dish. Add the boiling water and stir to dissolve the ingredients. Stir in the ice cubes to cool the brine. Add the tenderloins and let them marinate, covered for 30 min in the fridge.
- While the tenderloins marinate, prepare the grill for cooking. Then, in a small bowl, stir together the peach preserves, rosemary and mustard. Set aside 1/2 c.
- Remove meat from the brine and rinse it thoroughly. Pat it dry with paper towels and season it with pepper. Place tenderloins on the grill and cook them, turning occasionally, until their internal temp reaches 145 degrees, about 20 min. About 5-8 min before the meat is done, brush on the peach- mustard glaze. Transfer the tenderloins to a cutting board, cover them with foil and let them rest 5 min. Serve with un used glaze.
** Baste throughout grilling period, both sides, liberally
1/4 c coarse salt
3/4 c brown sugar, firmly packed
2 c boiling water
3 c ice cubes
2 pork tenderloins, 1.5-2 lbs TOTAL
1/2 c peach preserves
1 T chopped fresh rosemary
1/2 c dijon mustard
pepper
- Place the salt and sugar in a medium sized metal or glass heat proof baking dish. Add the boiling water and stir to dissolve the ingredients. Stir in the ice cubes to cool the brine. Add the tenderloins and let them marinate, covered for 30 min in the fridge.
- While the tenderloins marinate, prepare the grill for cooking. Then, in a small bowl, stir together the peach preserves, rosemary and mustard. Set aside 1/2 c.
- Remove meat from the brine and rinse it thoroughly. Pat it dry with paper towels and season it with pepper. Place tenderloins on the grill and cook them, turning occasionally, until their internal temp reaches 145 degrees, about 20 min. About 5-8 min before the meat is done, brush on the peach- mustard glaze. Transfer the tenderloins to a cutting board, cover them with foil and let them rest 5 min. Serve with un used glaze.
** Baste throughout grilling period, both sides, liberally
Crock Pot Recipes?
Does anyone have any good crock pot recipes that are not a soup or stew? Looking for some new ideas!
Monday, September 5, 2011
Chicken Piccata over Lemon Feta Angel Hair Pasta
This is definitely a little more involved, but you could probably get it all done in about 30 min if you had everything out and ready to go. However, worth every second you put into it!
Ingredients:
* 2 skinless and boneless chicken breasts, butterflied and then cut in half and flattened some
* Sea salt and freshly ground black pepper
* 2 cups all purpose flour, for dredging
* 6 tablespoons unsalted butter
* 5 tablespoons extra-virgin olive oil
* 1/3 cup fresh lemon juice
* 1/2 cup chicken stock
* 1/4 cup brined capers, rinsed
* 1/3 cup fresh parsley, chopped
Directions:
Season chicken with salt and pepper. Dredge chicken in flour and shake off excess.
In a large 10 or 12-inch skillet over medium high heat, melt 2 tablespoons of butter with 3 tablespoons olive oil. When butter and oil start to sizzle, add 2 pieces of chicken and cook for 3 minutes. When chicken is browned, flip and cook other side for 3 minutes. Remove and transfer to plate. Melt 2 more tablespoons butter and add another 2 tablespoons olive oil. When butter and oil start to sizzle, add the other 2 pieces of chicken and brown both sides in same manner. Remove pan from heat and add chicken to the plate.
Reduce heat to medium low and add the lemon juice, stock and capers. Return to stove and bring to boil, scraping up brown bits from the pan for extra flavor. Check for seasoning. Return all the chicken to the pan and simmer for 5 minutes. Remove chicken to platter. Add remaining 2 tablespoons butter to sauce and whisk vigorously. Pour sauce over chicken and garnish with parsley.
Lemon Feta Angel Hair Pasta:
Ingredients
* 8 ounces uncooked angel hair pasta
* 2 garlic cloves, minced
* 2 tablespoons olive oil
* 1 package (4 ounces) crumbled feta cheese
* 2 teaspoons grated lemon peel
* 1/2 teaspoon dried oregano
* 1/2 teaspoon salt
* 1/2 teaspoon pepper
Directions
* Cook pasta according to package directions.
* In a large skillet, saute garlic in oil for 1 minute. Drain pasta; stir into skillet. Add the remaining ingredients; toss to coat. Yield: 4 servings.
Top pasta with chicken- enjoy!
Thursday, September 1, 2011
Low-Fat Garlic Lime Chicken
Low-Fat Garlic Lime Chicken (This one is by Johnnie Gabriel, Paula Deen's cousin, in her book "Cooking in the South" which i HIGHLY recommend)
1/2 cup low sodium soy sauce
1/4 cup fresh lime juice
1 tablespoon worcestershire sauce
2 garlic gloves, minced
1/2 teaspoon dry mustard
4 boneless skinless chicken breast halves
1/2 teaspoon coarsely ground black pepper
olive oil flavored cooking spray
in a small bowl, whisk together the soy sauce, lime juice, worcestershire, garlic and dry mustard. place chicken in a zip-top bag, and pour the marinade over the breasts. refrigerate for 30 minutes. drain the chicken, and sprinkle with black pepper. Grill the chicken breasts over medium heat 5 to 6 minutes on each side.
1/2 cup low sodium soy sauce
1/4 cup fresh lime juice
1 tablespoon worcestershire sauce
2 garlic gloves, minced
1/2 teaspoon dry mustard
4 boneless skinless chicken breast halves
1/2 teaspoon coarsely ground black pepper
olive oil flavored cooking spray
in a small bowl, whisk together the soy sauce, lime juice, worcestershire, garlic and dry mustard. place chicken in a zip-top bag, and pour the marinade over the breasts. refrigerate for 30 minutes. drain the chicken, and sprinkle with black pepper. Grill the chicken breasts over medium heat 5 to 6 minutes on each side.
Rosemary Roasted Potatoes
I make these all the time - they are so easy, low fat (except for the olive oil) and great for kids! It also helps that I have a rosemary bush growing in the backyard and I can just run out and grab my fresh herbs. (Sidenote: rosemary is a year round shrub and its SO easy to grow and take care of. I highly recommend buying one and putting it your yard next spring and you'll have fresh rosemary for all the years to come!)
Ingredients:
1 1/2 pounds small red or white-skinned potatoes (or a mixture)
1/8 cup good olive oil
3/4 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
1 tablespoons minced garlic (3 cloves)
2 tablespoons minced fresh rosemary leaves
Directions:
Preheat the oven to 400 degrees F.
Cut the potatoes in half or quarters and place in a bowl with the olive oil, salt, pepper, garlic and rosemary; toss until the potatoes are well coated. Dump the potatoes on a baking sheet and spread out into 1 layer; roast in the oven for at least 1 hour, or until browned and crisp. Flip twice with a spatula during cooking to ensure even browning. Remove the potatoes from the oven, season to taste, and serve.
Tips:
-Most of the time I only use 1T of rosemary and they still turn out great
-Regular russet potatoes get the crispiest on the outside, red potatoes get softer
-They are usually done in about 45 mins versus the 1 hr stated, although I guess another 15 mins would just make them crispier
Ingredients:
1 1/2 pounds small red or white-skinned potatoes (or a mixture)
1/8 cup good olive oil
3/4 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
1 tablespoons minced garlic (3 cloves)
2 tablespoons minced fresh rosemary leaves
Directions:
Preheat the oven to 400 degrees F.
Cut the potatoes in half or quarters and place in a bowl with the olive oil, salt, pepper, garlic and rosemary; toss until the potatoes are well coated. Dump the potatoes on a baking sheet and spread out into 1 layer; roast in the oven for at least 1 hour, or until browned and crisp. Flip twice with a spatula during cooking to ensure even browning. Remove the potatoes from the oven, season to taste, and serve.
Tips:
-Most of the time I only use 1T of rosemary and they still turn out great
-Regular russet potatoes get the crispiest on the outside, red potatoes get softer
-They are usually done in about 45 mins versus the 1 hr stated, although I guess another 15 mins would just make them crispier
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