Friday, February 20, 2009

Chili's Chicken Crispers Batter

Chili's Chicken Crispers Batter
adapted from Allrecipes


Warning: this batter involves frying which is not ideal but sooo incredibly good. I rarely fry anything but last night this is what Michael wanted. It has the texture and taste of Chicken Crisper's from Chili's. I have no idea what their recipe is but this is close to it.
Ingredients:
1 C Flour
1/2 C Milk
1/2 C Water
1/4 C Baking Powder
1 tsp Salt
1 Tsp Cayenne or garlic powder or any kind of flavoring you want. ( I choose Cayenne)
Directions:
Cut your chicken into the sizes of peices you want. Mix the batter together and dredge your chicken in it. Heat your oil until it sizzles from a water test. Drop your dredged chicken peices in 3 at a time and let cook 2.5 minutes on each side until golden brown.
Im serious this is delicious. It would also be a good batter for fish or orange chicken.

Thursday, February 19, 2009

Smoothie Sailing

Smoothie Sailing

 Prep time: 15 minutes (Freeze bananas 2 hours ahead)

Makes 4 (6oz) servings

 Ingredients:

1 medium banana

1 8oz can crushed pineapple

18oz carton vanilla yogurt

1 c orange juice

Optional:

4 orange wedges

 

1.       Cut banana in chunks. Wrap chunks in plastic wrap or put in small bag. Freeze at least 2 hours.

2.      Put un drained pineapple, frozen banana chunks, yogurt, and oj in blender.

3.      Blend on high speed about 1 min or until mixture is smooth. Pour. Place orange wedge on edge of each glass for decoration. 

Saturday, February 14, 2009

Molten Chocolate Cakes

Molten Chocolate Cake

This recipe is from the Kraft Foods webpage. It was super simple, it tasted great and it looks really impressive--almost like you spent hours in the kitchen.

4 squares Semi-Sweet Chocolate
1/2 cup (1 stick) butter
1 cup powdered sugar
2 eggs
2 egg yolks
6 Tbsp. flour
1/2 cup thawed Whipped Topping

Preheat oven to 425°F. Butter four 3/4-cup custard cups or soufflé dishes. Place on baking sheet.
Microwave chocolate and butter in large microwaveable bowl on HIGH 1 min. or until butter is melted. Stir with wire whisk until chocolate is completely melted. Stir in sugar until well blended. Blend in eggs and egg yolks with wire whisk. Stir in flour. Divide batter among prepared custard cups.
Bake 13 to 14 min. or until sides are firm but centers are soft. Let stand 1 min. Carefully run small knife around cakes to loosen. Invert cakes onto dessert dishes. Serve immediately, topped with whipped topping.

*I made mine in a muffin tin, which made ten and I cooked them for, like ten minutes and they weren't as melty as I wanted.*

Wednesday, February 11, 2009

Stuffed Baked Potatoes





4 large potato(es), Idaho

1 cup(s) fat-free sour cream

3/4 cup(s) shredded fat-free cheddar cheese

1/8 tsp table salt, or more to taste

1/8 tsp black pepper, or more to taste

3 slice(s) Canadian-style bacon, chopped and cooked until crisp

3 medium scallion(s), white and light green parts, chopped

Instructions

  • Preheat oven to 350ºF. Pierce potatoes with a fork and bake in oven until soft, about 1 hour (or you can microwave potatoes). Remove from oven and increase oven temperature to 450ºF.

  • Allow potatoes to cool slightly. When cool enough to handle, slice potatoes lengthwise down center almost, but not all the way, through. Scoop out potato flesh and place it in a medium bowl; reserve hollowed out potato skins.

  • Add sour cream and cheese to potato flesh and season liberally with salt and pepper; add bacon. Using a potato masher or a fork, mash potato mixture until creamy and bacon is distributed throughout. Add scallions and mix with a fork until just combined.

  • Scoop 1/4 of potato mixture back into each potato skin. Place potatoes on a nonstick baking sheet and cook until heated through and cheese is melted, about 8 minutes. Yields 1 potato per serving.

Chicken Cordon Bleu


Ingredients:

8 boneless, skinless chicken breasts
8 deli ham, thinly sliced
8 slices swiss cheese
2 eggs
1 cup milk
2 cups corn flakes, crushed
1/2 tsp garlic powder
1/2 tsp salt
1/2 tsp pepper
1 tsp parsley flakes

Directions:

Flatten chicken breasts with a meat mallet. Place 1 slice of ham and 1 slice of cheese on top of the flattened chicken. Roll chicken up and secure with toothpick. Whisk together eggs and milk. In a separate dish, blend corn flakes with seasonings. Dip chicken in egg mixture and roll in corn flakes. Place in greasted baking pan. Bake at 350 for 40 to 45 minutes.

Mrs. Fields Cookies


This makes a HUGE batch. I would recommend halfing or even quartering this recipe. This makes about 9 dozen cookies - yup, I made all 9 dozen yesterday....crazy! Good thing I have a lot of friends to give them to! :)
Cream:
2 cups brown sugar
2 cups white sugar
2 cups butter
Add:
4 eggs
1 tsp salt
2 tsp baking powder
2 tsp baking soda
2 tsp vanilla
5 cups flour
5 cups oatmeal
Optional:
chocolate chips
3 C. nuts
3 C. raisins
Make golf ball sized balls, place on un-greased cookie sheet. Bake at 400 degrees for 6 minutes (I ended up cooking mine for about 8 minutes -- I would just watch them and take them out when they start to look slightly brown).

Monday, February 2, 2009

Restaurant Spanish Rice


I love this mexican rice because I always have the ingredients and it is delicious. It is like Restaurant Spanish rice. I do not enjoy wet sticky rice. This one lets the grains pull away from each other and its light and fluffy and oh so full of flavor.

Restaurant Spanish Rice
ingredients

3 tablespoons vegetable oil
1 cup uncooked long-grain rice
1 teaspoon garlic salt
1/2 teaspoon ground cumin
1/4 cup chopped onion
1/2 cup tomato sauce
2 cups chicken broth

Directions:

Heat oil in a large saucepan over medium heat and add rice. Cook, stirring constantly, until puffed and golden. While rice is cooking, sprinkle with salt and cumin.
Stir in onions and cook until tender. Stir in tomato sauce and chicken broth; bring to a boil. Reduce heat to low, cover and simmer for 20 to 25 minutes. Fluff with a fork.

Sunday, February 1, 2009

Easy Enchiladas



2 cans condensed cream of chicken soup
1 can small carton of sour cream
1 2-4 oz can diced green chilies
2 cups diced cooked chicken (about 2-3 large chicken breasts)
2-4 green onions cut finely
2 cups grated jack cheese and 1 cup grated cheddar (or 3 cups mexi cheese mix)
1 package of large flour tortillas

Combine soup, sour cream, diced chilies, diced chicken, green onions and all but 1/2 cup jack cheese. Spoon 1/2 cup of mix in the middle of each tortilla. Pinch sides and roll tortilla like a burrito. Place 6-8 enchiladas in a glass casserole dish. Save 1/2 cup of mix to cover the tortillas after they've been rolled. Top with 1/2 cup jack cheese. Bake at 350 for 20-25 minutes until bubbly and hot. Don't brown. Great served with mexican rice and chilled fruit!