When I read the title of this recipe I chuckled, but my man really was pleased when he ate it! He loved it, and I loved it because it was so easy and it was delicious.
Man Pleasing Chicken
http://www.wittyinthecity.com/2011/08/man-pleasing-chicken/ (she adapted it from the Trader Joe's cookbook)
1 1/2 lbs boneless skinless chicken thighs
1/2 c Dijon mustard (I've used coarse grain mustard and it works as well)
1/4 c Maple syrup
1 T Rice/rice wine vinegar
1 T Fresh rosemary chopped
Salt and pepper to taste
Mix the mustard, syrup, and vinegar together. Put the chicken in a foil lined baking dish. Pour the mustard mixture over the chicken. Bake at 450 degrees for about 40 minutes or until chicken reaches 165 degrees.
Friday, August 29, 2014
Miranda Lambert's family Meatloaf
This is our favorite meatloaf recipe. It makes a ton a freezes well. It's unique and delicious. I usually use gluten free crackers to make it for my husband who has Celiac. I saute the peppers and onions before I put them in the mixture.
Miranda's Meatloaf Recipe
http://www.tasteofhome.com/across-the-table/across-the-table-from-miranda-lambert
2 lbs. ground beef
1 lb. ground breakfast sausage (mild or regular)
1/2 sleeve of finely crushed saltines or Ritz crackers
2 eggs
1 dash of Worcestershire
1 tsp. prepared mustard
1/2 c. brown sugar
1/4 c. ketchup
1/2 c. finely chopped bell pepper
1/2 finely chopped onion
Mix all the above ingredients together (best option: dig in with both hands!). Put into a baking dish (casserole or loaf style).
Bake at 350° for 1 hour. Prepare topping while baking.
Topping:
Blend together 1 c. ketchup and 1/4 c. brown sugar.
After baking, pour grease off of loaf. Spread topping over meat generously. (If using a large pan you may need extra; use ratio above.) Place pan back in the oven for 15 minutes to bake. Let cool for 5-10 minutes before cutting. ENJOY!
Read more: http://www.tasteofhome.com/across-the-table/across-the-table-from-miranda-lambert#ixzz3BpB9GeLy
Miranda's Meatloaf Recipe
http://www.tasteofhome.com/across-the-table/across-the-table-from-miranda-lambert
2 lbs. ground beef
1 lb. ground breakfast sausage (mild or regular)
1/2 sleeve of finely crushed saltines or Ritz crackers
2 eggs
1 dash of Worcestershire
1 tsp. prepared mustard
1/2 c. brown sugar
1/4 c. ketchup
1/2 c. finely chopped bell pepper
1/2 finely chopped onion
Mix all the above ingredients together (best option: dig in with both hands!). Put into a baking dish (casserole or loaf style).
Bake at 350° for 1 hour. Prepare topping while baking.
Topping:
Blend together 1 c. ketchup and 1/4 c. brown sugar.
After baking, pour grease off of loaf. Spread topping over meat generously. (If using a large pan you may need extra; use ratio above.) Place pan back in the oven for 15 minutes to bake. Let cool for 5-10 minutes before cutting. ENJOY!
Read more: http://www.tasteofhome.com/across-the-table/across-the-table-from-miranda-lambert#ixzz3BpB9GeLy
Ham and Swiss Sliders
These little sandwiches look simple, but they have an unforgettable and creaveable taste. I make these for baby showers a lot. A perfect shower, brunch, potluck dish.
Ham and Swiss Sliders
adapted from: http://ourrecipeclub.blogspot.com/2009/05/katies-ham-swiss-sliders.html
24 Hawaiian rolls
24 pieces good honey ham
24 small slices swiss cheese
{poppy seed sauce}
1 1/2 T poppy seeds
1 1/2 T yellow mustard
1 stick butter, melted
1 T dried minced onion
1/2 tsp. worschestershire sauce
Place a slice of ham & a slice of swiss inside of each roll. Put the rolls on a cookie sheet very close together. Wisk the poppy seed sauce ingredients together. Pour evenly over the sandwiches. Bake at 350 for 15 minutes or until cheese is melted. Serve warm (but they're still good cold)
Ham and Swiss Sliders
adapted from: http://ourrecipeclub.blogspot.com/2009/05/katies-ham-swiss-sliders.html
24 Hawaiian rolls
24 pieces good honey ham
24 small slices swiss cheese
{poppy seed sauce}
1 1/2 T poppy seeds
1 1/2 T yellow mustard
1 stick butter, melted
1 T dried minced onion
1/2 tsp. worschestershire sauce
Place a slice of ham & a slice of swiss inside of each roll. Put the rolls on a cookie sheet very close together. Wisk the poppy seed sauce ingredients together. Pour evenly over the sandwiches. Bake at 350 for 15 minutes or until cheese is melted. Serve warm (but they're still good cold)
Balsamic Honey Pulled Pork Sliders
I love this recipe. I've served it on little Hawaiian rolls but our favorite way to eat it is stuffed into a baked potato with coleslaw and bread and butter pickles on top. It's unique and delicious! I like to buy the trader joes frozen bell peppers, it makes things even easier!
Balsamic Honey Pulled Pork Sliders
http://www.bhg.com/recipe/pork/balsamic-honey-pulled-pork-sliders/
Ingredients:
2 1/2 – 3 pound boneless pork shoulder roast
1 cup chopped onion (1 large)
3/4 cup chopped green sweet pepper (1 medium)
1 teaspoon dried thyme, crushed
1/2 teaspoon dried rosemary, crushed
1/2 cup chicken broth
1 cup balsamic vinegar
3/4 cup ketchup
1/3 cup packed brown sugar
1/4 cup honey
1 tablespoon Worcestershire sauce
1 tablespoon Dijon-style mustard
1 clove garlic, minced
1/2 teaspoon ground black pepper
1/4 teaspoon salt
20 cocktail-size whole wheat hamburger buns or small round dinner rolls, split and toasted
Deli coleslaw
Sweet or dill pickles, coarsely chopped
Trim fat from meat. If necessary, cut meat to fit into a 3 1/2- or 4-quart slow cooker. In the cooker, combine onion and sweet pepper. Add meat; sprinkle with thyme and rosemary. Pour broth over meat.
Cover and cook on low-heat setting for 9 to 10 hours or on high-heat setting for 4 1/2 to 5 hours.
Meanwhile, for barbecue sauce, in a medium saucepan, combine vinegar, ketchup, brown sugar, honey, Worcestershire sauce, mustard, garlic, black pepper, and salt. Bring to boiling; reduce heat. Simmer, uncovered, for 20 to 25 minutes or until slightly thickened, stirring occasionally.
Transfer meat to a cutting board. Using two forks, pull meat apart into shreds, discarding fat. Strain vegetable mixture, discarding liquid. Return shredded meat and strained vegetables to cooker. Stir in barbecue sauce. If using high-heat setting, turn to low-heat setting Cover and cook for 1 hour.
To serve, spoon meat mixture onto bun bottoms. Top with coleslaw and pickles. Add bun tops.
Source: Better Homes & Gardens
Balsamic Honey Pulled Pork Sliders
http://www.bhg.com/recipe/pork/balsamic-honey-pulled-pork-sliders/
Ingredients:
2 1/2 – 3 pound boneless pork shoulder roast
1 cup chopped onion (1 large)
3/4 cup chopped green sweet pepper (1 medium)
1 teaspoon dried thyme, crushed
1/2 teaspoon dried rosemary, crushed
1/2 cup chicken broth
1 cup balsamic vinegar
3/4 cup ketchup
1/3 cup packed brown sugar
1/4 cup honey
1 tablespoon Worcestershire sauce
1 tablespoon Dijon-style mustard
1 clove garlic, minced
1/2 teaspoon ground black pepper
1/4 teaspoon salt
20 cocktail-size whole wheat hamburger buns or small round dinner rolls, split and toasted
Deli coleslaw
Sweet or dill pickles, coarsely chopped
Trim fat from meat. If necessary, cut meat to fit into a 3 1/2- or 4-quart slow cooker. In the cooker, combine onion and sweet pepper. Add meat; sprinkle with thyme and rosemary. Pour broth over meat.
Cover and cook on low-heat setting for 9 to 10 hours or on high-heat setting for 4 1/2 to 5 hours.
Meanwhile, for barbecue sauce, in a medium saucepan, combine vinegar, ketchup, brown sugar, honey, Worcestershire sauce, mustard, garlic, black pepper, and salt. Bring to boiling; reduce heat. Simmer, uncovered, for 20 to 25 minutes or until slightly thickened, stirring occasionally.
Transfer meat to a cutting board. Using two forks, pull meat apart into shreds, discarding fat. Strain vegetable mixture, discarding liquid. Return shredded meat and strained vegetables to cooker. Stir in barbecue sauce. If using high-heat setting, turn to low-heat setting Cover and cook for 1 hour.
To serve, spoon meat mixture onto bun bottoms. Top with coleslaw and pickles. Add bun tops.
Source: Better Homes & Gardens
Tomatillo Albondigas Soup
This is one of my favorite soups. Tangy and fresh tasting. It's also very hearty. I usually serve it with chips or cheese crisps. You can use whatever ground meat you want. It's a great way to use left over rice.
Tomatillo Albondigas Soup
adapted from: http://cookandbemerry.com/tomatillo-albondigas-soup-two-tomatillo-tales/print/
2 pounds fresh tomatillos, husks removed and washed
1 medium onion cut into quaters
6 cloves of garlic, peeled
1 teaspoon ground cumin
1/4 teaspoon ground black pepper
1 bunch cilantro
8 cups chicken broth divided
Meatballs (Albondigas)
1 pound ground beef
1 pound ground pork
1 medium onion, diced
1 cup cooked white rice
2 eggs
1 t salt
1/2 teaspoon ground cumin
Garnish
quartered limes
diced avocado
Put all the soup ingredients (only 2 cups of the broth at this point) in a large pot. Bring to a boil then simmer for about 15 minutes, until everything is softened. Pour into a blender and carefully blend. It's boiling hot, so put a towel over the top of the blender so you don't burn your hand. Return the mixture to the pot and add the rest of the chicken broth. Bring it back up to a low boil.
Mix the meatball mixture up and roll the meatballs into 1" balls. Drop the meatballs into the boiling soup as you form them. Once the meatballs are cooked through serve the soup with the garnishes.
Tomatillo Albondigas Soup
adapted from: http://cookandbemerry.com/tomatillo-albondigas-soup-two-tomatillo-tales/print/
2 pounds fresh tomatillos, husks removed and washed
1 medium onion cut into quaters
6 cloves of garlic, peeled
1 teaspoon ground cumin
1/4 teaspoon ground black pepper
1 bunch cilantro
8 cups chicken broth divided
Meatballs (Albondigas)
1 pound ground beef
1 pound ground pork
1 medium onion, diced
1 cup cooked white rice
2 eggs
1 t salt
1/2 teaspoon ground cumin
Garnish
quartered limes
diced avocado
Put all the soup ingredients (only 2 cups of the broth at this point) in a large pot. Bring to a boil then simmer for about 15 minutes, until everything is softened. Pour into a blender and carefully blend. It's boiling hot, so put a towel over the top of the blender so you don't burn your hand. Return the mixture to the pot and add the rest of the chicken broth. Bring it back up to a low boil.
Mix the meatball mixture up and roll the meatballs into 1" balls. Drop the meatballs into the boiling soup as you form them. Once the meatballs are cooked through serve the soup with the garnishes.
Thursday, August 28, 2014
Gluten free meatballs with Marinara Sauce and Zucchini Noodles
Gluten free meatballs with Marinara Sauce and Zucchini Noodles
I make these meatballs in bulk and freeze them for meals. I make zucchini noodles or spaghetti squash instead of pasta a lot because I find that my kids eat about the same amount either way.
Gluten Free Meatballs
2 lbs ground meat (whatever meat you use, I like using bison)
1 large onion sauted in olive oil until very soft)
2 cloves of garlic, minced and sauted with the onions when the onions are almost done
2 eggs
1 t salt
1/2 t pepper
I keep the flavor very simple so I can use them in a variety of dishes.
Mix everything together. Roll into 2 inch balls, put them on a foil lined pan and bake at 350 degrees for 30 minutes. Once cooled put them in gallon bags and freeze until you need them.
Marinara Sauce
1 medium onion, diced
2 cloves garlic minced
Olive oil
1 large can crushed tomatoes, I use San Marzano but use what your budget allows.
2 T tomato paste
1 t salt
1/4 c loose torn basil leaves or 1 t dried basil
Sauté the onion in olive oil until very soft. Add the garlic and cook 1 minute. Add the tomatoes, tomato paste and salt. Let it simmer for about 10 minutes. Add the basil and more salt to taste if needed.
For the zucchini you can cut them into julienne strips, use a mandolin to slice or use a veggie peeler and just peel each side in long strips until you reach the seeds. Toss or compost the core. I use a steamer pan and put the zucchini strips inside. The moment I see steam come out I take the zucchini off the steamer and put it on the plates.
I make these meatballs in bulk and freeze them for meals. I make zucchini noodles or spaghetti squash instead of pasta a lot because I find that my kids eat about the same amount either way.
Gluten Free Meatballs
2 lbs ground meat (whatever meat you use, I like using bison)
1 large onion sauted in olive oil until very soft)
2 cloves of garlic, minced and sauted with the onions when the onions are almost done
2 eggs
1 t salt
1/2 t pepper
I keep the flavor very simple so I can use them in a variety of dishes.
Mix everything together. Roll into 2 inch balls, put them on a foil lined pan and bake at 350 degrees for 30 minutes. Once cooled put them in gallon bags and freeze until you need them.
Marinara Sauce
1 medium onion, diced
2 cloves garlic minced
Olive oil
1 large can crushed tomatoes, I use San Marzano but use what your budget allows.
2 T tomato paste
1 t salt
1/4 c loose torn basil leaves or 1 t dried basil
Sauté the onion in olive oil until very soft. Add the garlic and cook 1 minute. Add the tomatoes, tomato paste and salt. Let it simmer for about 10 minutes. Add the basil and more salt to taste if needed.
For the zucchini you can cut them into julienne strips, use a mandolin to slice or use a veggie peeler and just peel each side in long strips until you reach the seeds. Toss or compost the core. I use a steamer pan and put the zucchini strips inside. The moment I see steam come out I take the zucchini off the steamer and put it on the plates.
Fast Red Beans and Rice
Fast Red Beans and Rice
1 package low sodium sausage sliced
1 large bell pepper sliced (I like to use the Trader Joes frozen multi-colored peppers)
1 medium onion sliced
2 cans red beans, drained and rinsed
1-2 t Zatarains Creole Seasoning
Saute the sausage, peppers and onions together until everything is heated through and soft. Add the beans and Creole Seasoning. Serve over your favorite rice. So fast, so easy, so yummy!
1 package low sodium sausage sliced
1 large bell pepper sliced (I like to use the Trader Joes frozen multi-colored peppers)
1 medium onion sliced
2 cans red beans, drained and rinsed
1-2 t Zatarains Creole Seasoning
Saute the sausage, peppers and onions together until everything is heated through and soft. Add the beans and Creole Seasoning. Serve over your favorite rice. So fast, so easy, so yummy!
Garam Masala Chicken
Garam Masala Chicken
4 lbs bone in skin on chicken legs and thighs
2 c plain yogurt
8 cloves of garlic, mashed
1 bunch cilantro, chopped
1 t salt
2 lemons, the zest and juice
1 T garam masala
1 T paprika
1 t tumeric
Marinade the chicken in all the other ingredients combined for 6 hours to overnight. Line a pan with foil and place the marinaded chicken on it. Bake at 375 for about 45 minutes or until done. Then broil for about 5 minutes to get the skin crispy.
I served this with sauted veggies, roasted potatoes and raspberries.
This served 2 adults, 4 kids with a lunch for my husband and still about half left to freeze and use later.
4 lbs bone in skin on chicken legs and thighs
2 c plain yogurt
8 cloves of garlic, mashed
1 bunch cilantro, chopped
1 t salt
2 lemons, the zest and juice
1 T garam masala
1 T paprika
1 t tumeric
Marinade the chicken in all the other ingredients combined for 6 hours to overnight. Line a pan with foil and place the marinaded chicken on it. Bake at 375 for about 45 minutes or until done. Then broil for about 5 minutes to get the skin crispy.
I served this with sauted veggies, roasted potatoes and raspberries.
This served 2 adults, 4 kids with a lunch for my husband and still about half left to freeze and use later.
Cinnamon Rolls
Cinnamon Rolls
These are amazing. I think it's the pudding in them. Everyone I give them to loves them and wants the recipe. A special cinnamon roll for sure.
http://tammysrecipes.com/cinnabon_cinnamon_rolls
Ingredients:
1/2 cup boiling water
1 cup milk
1/4 cup (1/2 stick) butter, melted
1 tablespoon sugar
1/2 teaspoon salt
1 egg
4 cups bread flour
1 box (3.4 ounces) instant vanilla pudding mix
2 1/2 teaspoons active dry yeast
Filling:
1/2 cup (1 stick) butter, softened
1 cup brown sugar
4 teaspoons ground cinnamon
Frosting:
4 ounces cream cheese, softened
1/4 cup (1/2 stick) butter, softened
1 1/2 cups powdered sugar
1 teaspoon vanilla extract
3 tablespoons pure maple syrup
Directions:
Put the boiling water and milk in the bowl of your mixer with the bread hook attachment on. Add melted butter, sugar and yeast. Stir and let it sit for a few minutes. Add salt, egg and 1 c flour. Mix for about 30 seconds. Add the pudding and the rest of the flour. Mix on low for 1 minute, then on high for 1 minute to knead it.
Let it rise for 1 hour or until doubled. Roll it out. Top with filling (put the filling ingredients in a bowl and heat together for 10 seconds in the microwave. Then mix it together with your hand before spreading on the dough. You want it to be a paste consistency.), roll it up and slice it. Put it in a baking pan or two. Let it rise again for about 30 more mins. Bake at 350 for 20-25 minutes.
Top with frosting. For the frosting just wisk all ingredients together.
These are amazing. I think it's the pudding in them. Everyone I give them to loves them and wants the recipe. A special cinnamon roll for sure.
http://tammysrecipes.com/cinnabon_cinnamon_rolls
Ingredients:
1/2 cup boiling water
1 cup milk
1/4 cup (1/2 stick) butter, melted
1 tablespoon sugar
1/2 teaspoon salt
1 egg
4 cups bread flour
1 box (3.4 ounces) instant vanilla pudding mix
2 1/2 teaspoons active dry yeast
Filling:
1/2 cup (1 stick) butter, softened
1 cup brown sugar
4 teaspoons ground cinnamon
Frosting:
4 ounces cream cheese, softened
1/4 cup (1/2 stick) butter, softened
1 1/2 cups powdered sugar
1 teaspoon vanilla extract
3 tablespoons pure maple syrup
Directions:
Put the boiling water and milk in the bowl of your mixer with the bread hook attachment on. Add melted butter, sugar and yeast. Stir and let it sit for a few minutes. Add salt, egg and 1 c flour. Mix for about 30 seconds. Add the pudding and the rest of the flour. Mix on low for 1 minute, then on high for 1 minute to knead it.
Let it rise for 1 hour or until doubled. Roll it out. Top with filling (put the filling ingredients in a bowl and heat together for 10 seconds in the microwave. Then mix it together with your hand before spreading on the dough. You want it to be a paste consistency.), roll it up and slice it. Put it in a baking pan or two. Let it rise again for about 30 more mins. Bake at 350 for 20-25 minutes.
Top with frosting. For the frosting just wisk all ingredients together.
