January 6th, 2008 by alice
Tags: Chicken, Drumsticks, Greek, Lemon, Peppers, Wtih
INGREDIENTS
- 8skinless chicken drumsticks, rinsed, and patted dry
- 1mediumgreen bell pepper, thinly sliced
- 2mediumyellow onions, thinly sliced
- 1-2garlic clove, finely minced
- 2mediumlemons
- 1 1/2teaspoonsdry oregano leaves
- 3/4teaspoonlemon pepper
- paprika, to taste
DIRECTIONS
- Preheat oven to 350 degrees F.
- In a 9×13-inch baking pan, combine chicken, bell pepper, onion, and garlic; squeeze the juice of one lemon evenly over chicken and vegetables.
- Mix together 1 teaspoon lemon zest, oregano, lemon pepper and paprika.
- Lightly coat all with cooking spray and bake, uncovered, for 30 minutes.
- Turn chicken and cook 30-40 minutes longer.
- or until chicken is no longer pink in center.
- When chicken is done, place on serving platter; add juice of the remaining lemon to vegetables and pan drippings.
- Stir to blend, scraping bottom and sides of pan; spoon mixture over chicken and serve.
Posted in Recipes | No Comments »
January 6th, 2008 by alice
Tags: Chili, Kahlua
INGREDIENTS
- 1largegreen pepper, chopped
- 1largeyellow pepper, chopped
- 1largered pepper, chopped
- 1-3jalapeno pepper, minced (optional)
- 2largeonions, Chopped
- 2largegarlic cloves, Minced
- 1-2cupfat free chicken broth
- 1 (15 ounce)candiced tomatoes(do not drain)
- 1 (6 ounce)cantomato paste
- 1lbground turkey breast
- 1teaspoonoregano
- 1tablespooncumin powder
- 2teaspoonssalt
- 2tablespoonschili powder
- 1 (15 ounce)canred kidney beans, drained
- 1/2cupKahlua
DIRECTIONS
- Simmer the peppers, onions, and mince garlic cloves in chicken broth for 10 minutes.(use enough broth to cover vegetables).
- Add canned tomatoes, tomato paste, and raw ground turkey then heat to almost boiling.Simmer another 10 minutes. (Add more broth, if needed, to simmer turkey in).
- Add oregano, cumin, salt and chili powder.Mix well and heat until boiling, stirring often.
- Add kidney beans and ¼ cup Kahlua.
- Lower heat and simmer for 40 minutes, stirring often to prevent sticking to the bottom of the pan.
- Add another ¼ cup Kahlua. Simmer for another 20 minutes, stirring frequently.
- Turn off the heat and let sit for 15-20 minutes.
- Ladle into bowls, then top with cheddar cheese, sour cream.Serve with corn bread.
Posted in Recipes | No Comments »
January 6th, 2008 by alice
Tags: Buffalo, Chicken, Theiginal, Wings
INGREDIENTS
-
For the Dipping Sauce
- 1tablespoonwhite wine vinegar
- 1/2cupmilk
- 2tablespoons fine choppedyellow onions
- 1garlic clove, crushed
- 1/4cupparsley, minced
- 1cupmayonnaise
- 1/4cupblue cheese, crumbled into fine pieces
- 2tablespoonslemon juice
- 1/4teaspoonsalt
- 1/4teaspoonblack pepper, fresh ground
- 1pinchcayenne pepper
-
For the Wings
- 1/4lbbutter
- 2tablespoonsTabasco sauce
- 50pieceschicken wings(either center or upper portion or both)
- peanut oil(for deep frying)
- celery ribs(to garnish)
DIRECTIONS
- Mix the wine vinegar with the milk, and allow the milk to curdle.
- Add the yellow onion, garlic, parsley, mayonnaise, blue cheese, lemon juice, salt, pepper, and cayenne.
- Mix well.
- Refrigerate before serving.
- In a large skillet melt the butter over low heat, and stir in the hot sauce.
- Add more or less to taste.
- Deep fry the wing pieces in small batches in peanut oil at 385f for about 10 minutes, or until browned and crisp.
- Drain on paper towels ( if you wish to avoid the fat, bake the wings in a 400f oven for 25 minutes).
- When all the wings have been fried, reheat the skillet containing the hot sauce, and toss the wings about in the sauce.
- Serve with the dressing for a dip and celery sticks on the side.
Posted in Recipes | No Comments »
January 6th, 2008 by alice
Tags: Bbq, Best, Ever, Ribs
INGREDIENTS
-
For rub
- 2racks of baby-back pork ribs
- 3tablespoonsmustard powder
- 3tablespoonsonion powder
- 3tablespoonsgarlic powder
- 3tablespoonsground allspice
- 2tablespoonschili powder
- 1tablespooncayenne powder
- 3tablespoonsLawry’s Seasoned Salt
- 1tablespoonkosher salt
- 2teaspoonsfresh ground black pepper
-
For sauce
- 1 (18 ounce)bottlehickory flavored barbecue sauce
- 1 (18 ounce)bottlehoney-flavored barbecue sauce
- 3/4cuplight brown sugar
- 6garlic cloves, finely chopped
- 3tablespoonsliquid smoke flavoring
- 3/4cupapple cider vinegar
DIRECTIONS
- Heat oven to 325°F.
- Wash ribs and pat dry with paper towels. Set on rimmed baking sheet or in a large roasted pan. Place mustard, onion powder, garlic powder, allspice powder, chili powder, cayenne, Lowry’s seasoned salt, salt and pepper in a gallon-sized re-closable plastic bag, or a pizza spice shaker container, and shake vigorously to mix well. Pour half seasoned rub mixture onto one side of the ribs and massage into flesh. Turn ribs over and pour the remaining rub mixture onto other side of ribs and massage into flesh. Cover ribs fully with a large sheet of heavy duty tin foil, rolling edges of foil under and into baking sheet to make an air proof seal.I leave them in the frige overnight to merinate well.I don’t know if this is what makes them so tender, but they are! Place in oven and cook for 3 hours.
- Remove from oven, carefully unseal foil - keep your hands and face a way from the hot steam. Heat grill to high. Place barbecue sauces, brown sugar, garlic, liquid smoke and cider vinegar into a medium-sized sauce pan, stir to combine. Using a large pastry brush, baste generously with sauce. Place sauce over medium-high heat, bring to a boil, then lower heat to medium and cook for 5 minutes. Remove from heat and set aside. Place ribs on grill and cook, about 4-6 minutes a side, 8-12 minutes total.
- Remove to a cutting board, cut into 2-3 rib portions, place on serving platter and serve with remaining barbecue sauce on the side.
Posted in Recipes | No Comments »
January 6th, 2008 by alice
Tags: Beach, Friendly, Omelette, Oven, South
INGREDIENTS
- 8eggs
- 1cupskim milk
- 1cup2% cheddar cheese, shredded
- 8ouncesCanadian bacon, diced(I use Oscar Meyer)
- 1/2onion, chopped (optional)
- 1/2green pepper, chopped (optional)
- salt and pepper
DIRECTIONS
- Preheat oven to 350 degrees.
- In medium size bowl, beat eggs with milk.
- Add canadian bacon, cheese, onion (optional), green pepper (optional), salt and pepper.
- Pour mixture into greased (I use Pam) 8×8 baking dish.
- Bake for 40-45 minutes until knife inserted in center comes out clean.
Posted in Recipes | No Comments »
