Tasty Little Morsels: July 2009

Friday, July 31, 2009

Homemade Bread Crumbs

YES! I have been looking for a long time for this! Thank you Taste the Joy !

"We don't eat the bread heels at our house and I had some baguettes left in the freezer from a party and I stuck those in the oven.

Let bread cook at 325 for 10-15 minutes (turn over half way through) or till bread is dried out. Cool. Place in a blender or food processor and blend till desired consistency is achieved. (I like finer crumbs)
You can mix in some garlic and parsley like I did or put in whatever season you prefer. I threw these in a Ziploc and put in the freezer for maximum freshness. "

Honey Red Wine Vinaigrette

From Our Best Bites

1/2 c. red wine vinegar

1/2 c. honey

1-2 cloves garlic, roughly chopped (really, that's pretty optional; it all goes in the blender)

1 tsp. Kosher salt

1 tsp. coarsely ground black pepper

1/2 c. canola oil

Firecrackers!

From Taste the Joy:

"Need a super easy treat for the fourth? Even if you don't, these are cute and fun to make especially if you want to get your kids involved in the kitchen; no baking is involved!

I can't remember where I saw these...a little holiday pamphlet from somewhere....Anyway here is what you need:

chocolate cake rolls, like Hostess Ho-Hos or Little Debbie Swiss Rolls (I used Ho-Hos)
frosting (white, red or blue) you can make this or buy it.
candles (red, white, or blue)"

Pipe a swirl of frosting on top of each cake. Write on each firecracker if desired. Insert candles and display. Eat! Easy Peasy!!

Red Robin Seasoning

Yum! I LOVE Red Robin's fries more than any other fries of had. Purely delish! I found this recipe on the blog Taste the Joy and can't wait to try it out!

3 TBS salt
1 TBS instant tomato soup mix (I used tomato bouillon)
2 tsp chili powder
1/4 tsp ground cumin
1/4 tsp ground black pepper
Combine ingredients. Use an empty spice bottle to mix, store and sprinkle. Makes 1/3 cup.

Thursday, July 30, 2009

Taos Chicken and Pasta

Found at My Favorite Recipes

1/4 cup soy sauce

1/4 tsp. garlic powder

1/3 cup vegetable oil

1 large bell pepper, cubed

1/2 cup chicken broth
1 Tbsp. dried basil leaves

1/2 tsp. ginger

1 Tbsp. cornstarch

1 lb. chicken breasts, raw

1 lb. pasta of choice (bow tie is our favorite)

"--Combine soy sauce, broth, oil, basil, ginger and garlic powder. Marinate with chicken (cubed) for 2-3 hours, refrigerated. Stir occasionally. Pour off marinade and save. In large skillet, coated with non-stick spray, cook chicken until lightly browned and no longer pink in center. Add bell pepper and saute 5 minutes. Remove from skillet and add marinade to skillet. Stir in cornstarch and cook until thickened. Add back chicken and peppers. Cook pasta according to package directions. Serve over cooked pasta. Serves 8.

I tend to alter the way I make it from the original recipe--mainly for ease and to make it quicker. Often I make it without even marinating the chicken (no longer than just mixing it together). Usually I just mix all the ingredients together and then "stir-fry" all of it together (except the cornstarch) in the pan until the chicken is no longer pink, then I add the corn starch. I feel like it skips a ton of steps, and still tastes great...but if you're a purist, then you'd better stick to the recipe! (:

One more thing: I've tried playing with the amounts of pasta. When I mix everything together I sometimes feel like the pasta dulls the flavor a bit. Sometimes I put in just slightly less than 1 lb. pasta (maybe about 3/4 of a pound?)...but if you're pouring the sauce over the top of individual servings of noodles, you can easily decide to add more or less to taste."

Honey Glazed Chicken Stir-Fry

From Eat it Up

Ingredients:

12 oz. chicken breast

2 tablespoons honey

2 tablespoons vinegar

2 tablespoons orange juice

4 teaspoons soy sauce

1 1/2 teaspoons cornstarch

4 cups cut up veggies : broccoli, peppers, onions, mushrooms,

carrots, snap peas..... anything you like!
2 cups cooked rice

1. Cut up chicken into bite-size strips. Set aside. For sauce mix honey, soy sauce, vinegar, oj, and cornstarch. Set aside.

2. Drizzle a little bit of oil into a skillet or wok. Heat over med-high heat. Add veggies to pan. Cook for 3-4 minutes until crisp-tender. Remove veggies and add chicken. Cook for 4-5 minutes until chicken is cooked through. Push chicken to side of pan and add the sauce to center of pan. Stir until thick and bubbly.

3. Return cooked veggies to pan and cook and stir until warm. Serve over rice and there you have it!

* You can buy minute brown rice, which is soooo good for you. With this yummy sauce you can't even tell!

Caesar Chicken with Orzo

From Eat it Up

Ingredients:

1 lb. chicken breast, cut into cubes

1 can chicken broth (14 oz.)

1 cup water

1 cup uncooked orzo ( in the pasta aisle)

1 bag (1 lb.) of frozen broccoli, green beans, pearl onions, and red peppers ( I didn't have that so I used fresh broccoli and carrots and steamed them a little bit to soften them up before adding them)

1/4 cup fat free Caesar dressing

pepper and salt

1. Heat a skillet over med. heat and cook chicken about 10 minutes until browned on both sides. ( I seasoned mine up with onion and garlic powder, salt and pepper) Remove chicken and keep warm.

2. Add broth and water to skillet. Heat to boiling. Stir in pasta. Heat to boiling. Cook uncovered for 8-10 minutes until almost done. Stir occasionally. Stir in frozen veggies, or freshly steamed and dressing.

3. Add chicken to mixture. Sprinkle with pepper. Heat to boiling. Reduce heat. Simmer uncovered for about 5 minutes until pasta and veggies are done. Warm about 1/2 cup dressing and drizzle over individual servings. Serve with muffins or corn bread!

* I buy low-fat or fat free muffin mixes at the store so I can whip up a quick bread to go with dinner!

* When I make corn bread or muffins I add a shredded carrot or zucchini to the mixture before baking to add a little extra veggies and no one can even tell! Get those kids eating veggies!

* Add any veggies that your family likes to this ..corn, peas, carrots, broccoli, peppers, mushrooms.... the list goes on!

"Mini Chicken with the Blues"

From Eat it Up:

Ingredients:

4 thawed chicken tenders

4- 2 inch strips turkey ham

4- 2 inch slices of Colby cheese

Italian bread crumbs

salt, pepper, onion powder, and garlic powder

1. Tenderize your chicken by using a kitchen mallet or rolling pin to make your chicken thinner. Salt and pepper each side.

2. Get your toothpicks ready and pour about a cup of bread crumbs into a bowl.

3. For each tender put a piece of ham in the center of your chicken. Then top with a cheese slice. Roll it up and secure it with a toothpick. Carefully roll in bread crumbs and put on a greased baking sheet.

4. Bake at 400 degrees for about 15-20 minutes. Serve with veggies and a biscuit and you are set!

* This recipe serves two adults. I figure about 2 per person. So make as many as you want! For kiddies I just cut up a chicken strip into nugget size and rolled them in bread crumbs!Bake them at the same temp with your food. Annie loved her chicken nuggets!

Stacked Burrito

From Eat It Up:

Ok, it's not to spicy, just prefect Mexican spicy. I made this up as a spin on a dish my mom used to make for us growing up. It is a healthy, warm, one dish meal that is so good and even meat free! You will never know because it is so hearty!

Ingredients:

3 flour tortillas

red taco sauce or enchilada sauce

1 can corn

1 can fat free refried beans

1 packet Mexican rice ( you can use Spanish rice too, I get the LIPTON brand Mexican rice packet, it is ready in 7 minutes and the flavors are great!)

grated cheese, any kind

chopped tomato, lettuce, olives, and sour cream

1. Cook your rice. While rice is cooking, put some red sauce in the bottom of a round 2 quart casserole dish. If you don't have a round dish you can use any size just layer to fit your dish. Next place a tortilla down. Next, spread a layer of beans, corn, and top with rice. Next is the cheese and some more red sauce.

2. Repeat the layer again, tortilla, beans, corn, rice, cheese, and red sauce. Finish the dish with one more tortilla and sprinkle with cheese. Depending on how big your dish is you can do another layer, but I only fit 2 layers. Place in a 400 degree oven until the cheese is melted and dish is heated through, about 15 minutes.

3. Meanwhile chop your tomatoes, lettuce, and olives. When dish is done cooking let sit about 5 minutes before cutting. Cut out wedges and top with all your fixings! Serve with homemade baked chips, salsa, and guacamole and you have a meal!

* You can easily add ground turkey, beef, of shredded chicken as a layer in this dish.

* Add lots of lettuce and tomato on top for your veggies, like a salad on top!

* Baked chips: cut flour tortillas into wedges and place on a foil lined cookie sheet. Brush lemon juice on each wedge and sprinkle with salt. Bake at 450 for about 10 minutes but keep your eye on them!! You can flip them half way through, but I like mine soft on one side! These are soo good and a healthy alternative to store bought chips.

Baked Wagon Wheel Pasta

From Eat it up

Ingredients:

2 1/3 cups dried wagon wheel pasta

1 lb. ground turkey or turkey Italian sausage

( I used a little of each, what I had in the freezer)

3/4 cup chopped onion

2 cloves garlic, minced

1 26-ounce jar pasta sauce

3/4 cup shredded mozzarella cheese

1 tablespoon Italian seasoning

1/4 teaspoon black pepper

fresh basil and oregano

1. Cook pasta according to directions. Drain and set aside.
2. In a large skillet cook meat, onion, and garlic until meat is brown, remove from skillet.
3. In a large bowl stir together pasta sauce, 1/2 cup cheese, and the pepper. Add the cooked pasta and meat mixture. Gently stir to combine. Spoon mixture into a 2 quart casserole dish.
4. Bake, covered, in a 375 degree oven for 25 minutes. Uncover and sprinkle with 1/4 cup cheese and cook for 5 more minutes until cheese is melted. Sprinkle with fresh cut basil and oregano.
5. Serve with garlic bread and broccoli and you have a healthy meal!

* You could also bake this in little single serving ramekins for fun! Cook for 15-20 minutes and then add cheese.
* Add mushrooms and sliced zucchini for a little more flavor too!

Holiday Snacks

From Family Fun Magazine

Scarecrow Cookie Directions Here

Marshmallow pilgrim hats here

Spider pops here

These are from Taste of Home

strawberry ghosts here- seriously cute!

Another idea for pilgrim hat

Edible Crayons

What a fun idea!!!

Link here for instructions

Mini Carmel Apples

I'll have to surprise Todd with this one some time!
link here

Posted by Aubrey at 10:16 AM 0 comments

Snowman Doughnuts

HA! Love it

http://skiptomylou.wordpress.com/2007/12/16/breakfast-with-santa/

Bikini Bears

These could be so fun for our many California summer BBQs. Jay has a summer birthday too, so here's an easy party treat!

http://bakerella.blogspot.com/2008/06/bikini-beach-bears.html

An idea for those who are hard to find gifts for!

This girl talked about how her father is the hardest person to find gifts for. She decided that the solution was to only give him edible gifts. GREAT IDEA! She had given him ice cream with 2 toppings: homemade hot fudge and a crunchy topping, and a homemade trail mix.

This is what I've been looking for! It will save me and my [picky] relatives!!!!

It is made up of almonds, cashews, dried cranberries, raisins, sunflower seeds (shelled), and chocolate chips. Could add Walnuts.

"I dumped the mix into a large plastic Chinese take out container and added a ribbon and tag and another Father's Day is taken care of!"

A Fuzzy Little Friend

Too Cute! A fun and easy idea for Spring time treats. Found on Martha Stewart.com

This treat is modeled on one of the symbols of the season -- baby chicks. With their coconut feathers, nutty beaks, and confectionery details, the cakes aren't just eye candy; they're delicious, too.

To hatch one of these, you don't have to be an expert baker. Making a batch of chick cupcakes is a perfect task for novices, and kids will love to help. The result will be a whimsical hit at the table.

Decorating Tricks
1. An upside-down cupcake will become the body of a chick. Spread vanilla buttercream on a cupcake to anchor it to the serving plate while you are working. Use a small offset spatula to coat the sides thickly with frosting, and then mound more on top to create a dome shape.

2. Toasted shredded coconut, pressed into the frosting, stands in for fuzzy feathers. Hold the plate at an angle while applying the coconut so the excess falls back into the bowl.

3. Tiny eyes (which are made from snipped black licorice laces) are easy to place using tweezers. Larger features, such as the whole-almond beak and the red licorice feet and comb, can be pushed into the frosting by hand.

Love an icy cold drink!

Mint Pomegranate Lemonade

pomegranate-lemonade

{Photo by Gliuoo}

Ingredients:

1 cup of fresh lemonade
1/4 cup of pomegranate juice
Fresh sprig of Mint
Berries or Citrus to garnish (if desired)

Directions:

1.Combine lemonade and pomegranate juice in tall glass over ice. Garnish with mint sprig and fresh berries or citrus.

Simplified Donut Holes!

"1 Package of biscuits (home style)

cut each biscuit into 4 then roll them into balls.
Put them in the deep fryer for about 5 minutes(make sure they are cooked all the way). Then mix together 1-2 cups sugar and about 1/4-1/2 cup cinnamon to your liking and a tiny bit of orange zest(I didnt have any this time but would reccomend it.) When the donut holes are done then all you need to do is mix them in the bag with the cinnamon and sugar and eat they are oh so good!! here are some pictures of it below."

A "Hand Pie"

The girl on this website is just too cute. These looks super easy and versatile. Check it out

Who Knew?

This website explains how to freeze eggs. Yes, FREEZE eggs. I had no idea that was possible. Maybe they'll go on sale around Easter and I can stock up!!

Always looking for good chicken recipes!

And as soon as we get Brett's birthday grill I will make this! Oh how I love marinated and BBQued chicken even though I think I asked for it for every single birthday dinner growing up! The taste just brings such joy to my taste buds!

Lemon Apricot Chicken

This is a great easy dinner and your whole family will love it! Rex loves Chinese and this is really good and a fun version of sweet and sour chicken!

Ingredients:
2 egg whites
1 cup bread crumbs
1 tablespoon lemon peel
1/4 teaspoon garlic powder
4 chicken breasts or 8 chicken breast tenders
2/3 cup apricot preserves
2 tablespoons lemon juice
1/2 teaspoon soy sauce
1/4 teaspoon ground ginger
1. Heat oven to 425. Spray cookie sheet with non-stick spray. Beat egg whites until combined. In a small bowl combine bread crumbs, lemon peel, and garlic powder.
2. Dip chicken in egg whites the into crumbs. Place on cookie sheet. Bake for 25 minutes or until cooked through.
3.While chicken is baking, combine the rest of the ingredients in a small sauce pan on the stove and heat on medium until smooth and warm. Cut chicken and drizzle with sauce.
* I serve this with rice and steamed carrots and snap peas. So good, Annie even loves it!

Jelly Bean Bracelets

I wish I would've seen this sooner! Such a fun and easy thing to do, especially with kids! Thanks Mrs. D. Lightful!

Birds Nest Treat

LOVE Simplicity! And also this girl that came up with the idea!

...fast forward a few weeks....

Brett agreed to help me makes these on Easter (along with rubbing blue eggs on our lips :)) and they turned out so cute! I used the Whopper Robin Eggs instead of Cadbury and they were a huge hit at our Easter get together!