Teriyaki Chicken and Vegetables

Ingredients


12 Tyson® Individually Fresh Frozen® Boneless, Skinless Chicken Tenderloins
1 tablespoon vegetable oil
2-1/2 cups small raw broccoli florets, about 8 ounces
2/3 cup water
1 15-ounce can baby corn or straw mushrooms, drained
2/3 cup bottled thick sweet and sour sauce
1/3 cup cashews or peanuts
4 cups hot cooked rice

Instructions

1. Wash hands. Remove protective ice glaze from frozen tenderloins by holding under lukewarm running water about 1 minutes. Pat dry. Wash hands.
2. Heat 1 tablespoon oil in large skillet over medium heat. Add chicken; cover and cook, turning occasionally, 10 to 12 minutes or until browned and done (internal temp 170°F). Remove chicken to plate; cover and keep warm.
3. Add broccoli and water to skillet; cover immediately and cook 3 minutes over medium heat. Add chicken (and any accumulated juices), corn and sweet and sour sauce to skillet. Heat thoroughly. Stir in cashews.

Sweet and Savory Chicken Rice Bowl

Ingredients

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2 pounds skinless, boneless chicken breast, cut into bite-size pieces
1 tablespoon minced garlic
1/2 cup Kraft hickory smoked barbecue sauce
3 tablespoon light brown sugar
2 tablespoon Kikkoman soy sauce
cooked Jasmine rice

Instructions

1. In a nonstick skillet sprayed with cooking spray, cook chicken until brown on medium-high heat.
2. Once chicken is thoroughly cooked, reduce heat to medium and add garlic, barbecue sauce, light brown sugar, and soy sauce. Stir until chicken is coated with sauce mixture. Cook for an additional 5 minutes on medium heat until sauce begins to bubble.
3. Remove from heat and serve over top cooked Jasmine rice in a bowl.
4. (optional) Garnish with parsley flakes.

Recipe and photo courtesy Heather Batts of TheDomesticDiva.org.

Creamy Macaroni and Cheese

Ingredients

1 tablespoon salt
1 pound elbow, shell or other bite-size shaped pasta
2 (12 fluid ounce) cans evaporated milk
1 cup chicken broth
3 tablespoons butter
1/3 cup flour
1 1/2 tablespoons Dijon mustard
1/2 cup grated Parmesan cheese
Freshly ground black pepper
1 pound grated extra-sharp cheddar cheese

Directions

1. Bring 2 quarts of water to boil in large soup kettle. Add salt and pasta. Using package directions as a guide, cook until al dente. Drain. To prevent sticking, drain and immediately pour onto a large lipped baking sheet and let cool while preparing sauce.
2. Meanwhile, microwave the milk and chicken broth in a 4-cup Pyrex measuring cup or bowl until hot and steamy (not boiling). Melt butter in the empty pasta pot; whisk in flour, then hot milk mixture. Continue to whisk until thick and bubbly, 3 to 4 minutes. Whisk in mustard, Parmesan and pepper. Turn off heat, stir in cheddar until melted.
3. Add drained pasta (and optional flavoring ingredients, see notes) to sauce, and stir until everything is well combined over low heat. Stir to heat through, and thin with a little water if the sauce is too thick. Serve hot.

Plank Grilled Salmon

Ingredients

• 1/4 cup soy sauce, reduced-sodium
• 1/4 cup sake, or dry white wine
• 1/4 cup mirin
• 2 tablespoons sugar
• 3 tablespoons scallions, coursely chopped
• 3 tablespoons fresh ginger, coursely chopped
• 4 5-ounce fillets wild salmon, or steaks, 3/4-1 inch thick, skin on
• 1 small lemon, thinly sliced

Instructions

Step 1

Soak a grilling plank in water for 2 to 4 hours.

Step 2

Meanwhile, combine soy sauce, sake (or white wine), mirin, sugar, scallions and ginger in a small saucepan and bring to a boil. Remove from the heat and let cool to room temperature.

Step 3

Place salmon in a shallow dish and pour the marinade over it. Place lemon slices on top. Marinate in the refrigerator for at least 30 minutes but no more than 2 hours, turning the fish once or twice.

Step 4

Preheat grill to medium-high.

Step 5

Place the soaked plank over direct heat on the grill and heat for 2 minutes. Move the plank so it’s over indirect heat. Remove the salmon from the marinade, place it skin-side down (if using fillets) on the hot plank and replace the lemon slices on top. Close the lid and cook until the fish is just cooked through, 10 to 15 minutes. Use the plank as the serving platter, if desired.

Tips

Make Ahead Tip: The salmon can be marinated for up to 2 hours

Blue Cheese Dip

Ingredients

• 4 ounces reduced-fat cream cheese, (Neufchâtel)
• 1/2 cup fresh flat-leaf parsley leaves
• 2 scallions, trimmed and coarsely chopped
• 1 clove garlic, minced
• 1 tablespoon lemon juice
• 1 tablespoon tarragon vinegar, or white-wine vinegar
• 3/4 cup crumbled blue cheese (4 1/4 ounces)
• 2 tablespoons reduced-fat mayonnaise
• freshly ground pepper, to taste

Instructions

Step 1

Place cream cheese, parsley, scallions, garlic, lemon juice and vinegar in a food processor; pulse until the mixture is fairly smooth, scraping down the sides once or twice. Add blue cheese, mayonnaise and pepper; pulse until smooth but still textured. You don't want the dip to be too smooth. If it seems to need a little thinning, add a teaspoon or so of water. Variation: For Parmesan Dip, substitute 1/2 cup freshly grated Parmesan for the blue cheese.

Tips

Make Ahead Tip: Cover and refrigerate for up to 4 days

Potatoes Sauted With Garlic and Cilantro - Batata ma3 Kizbra

Ingredients
4 large potatoes
1 bunch green cilantro (or ½ cup dried cilantro leaves)
5-8 large fresh garlic cloves, crushed
1 lemon, juiced
3 tablespoons of olive oil
A dash of salt

Instructions

1. Slice the potatoes into small cubes of about ¾ inch with a thickness of about ½ inch. Fry them in oil until they are golden/crispy (or alternatively bake them in the oven until they're crispy). Salt them lightly.
2. Meanwhile rinse the cilantro leaves then discard the stems, and chop the leaves very finely. Lay the leaves on a paper towel for a few minutes to dry the water from them.
3. In a deep frying pan, add the crushed garlic then saute it on medium heat in the 3 tablespoons of olive oil just for a couple of minutes. You want the garlic to stay a bit raw, not fully cooked, or otherwise if you overcook the garlic it looses its flavor.
4. Add a tiny pinch of salt, then add the chopped cilantro and the lemon juice to the garlic and saute/mix them well for a minute or two.
5. Finally add the fried potatoes to the pot, mix it well with the saute and cook it for 3-5 more minutes while stirring, and you're done.
6. BONUS: If you love spicy food, finely chop a bit of green jalapeno or Serrano peppers and add them during the cilantro saute
7. Serve hot or cold as an appetizer.

Sugar Cookies

Sugar cookies by definition consists of sugar, flour, butter, eggs, vanilla, and either baking powder or baking soda. Sugar cookies may be formed by hand or rolled and cut into shapes. They are commonly decorated with frosting, sprinkles, or a combination of both. They can also be cut into decorative shapes and figures. In North America, sugar cookies are popular during the holidays of Christmas and Halloween.


Ingredients
Original recipe makes 4 dozen

2 3/4 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon baking powder
1 cup butter, softened
1 1/2 cups white sugar
1 egg
1 teaspoon vanilla extract

Directions

1. Preheat oven to 375 degrees F (190 degrees C). In a small bowl, stir together flour, baking soda, and baking powder. Set aside.
2. In a large bowl, cream together the butter and sugar until smooth. Beat in egg and vanilla. Gradually blend in the dry ingredients. Roll rounded teaspoonfuls of dough into balls, and place onto ungreased cookie sheets.
3. Bake 8 to 10 minutes in the preheated oven, or until golden. Let stand on cookie sheet two minutes before removing to cool on wire racks.

Buffalo Chicken Potato Skins Recipe

This is a great meal to eat for Iftar. Of course, if you are like me it won't take much to make you full. The idea behind Iftar is to eat something healthy that will tie you over until you have your Sehri. This can be eaten alone or with a salad. 

Buffalo Chicken Potato Skins

Ingredients

4 medium baking Potatoes
Oil for brushing
2 cups cooked Chicken, shredded or dIced
1/2 cup hot sauce
2 tablespoons Butter, melted
Salt and pepper to taste
1/2 cup Cheddar cheese
1/2 cup Mozzarella cheese
2 green Onions, sliced

1. Prick the potatoes a few times with a fork and bake in a preheated 400F oven until tender, about an hour.
2. Let the potatoes cool, cut in half and scoop out the middle leaving about 1/8 inch of potato on the skin. Reserve the scooped out potato for another use like mashed potatoes.
3. Brush the potato skins all over with the oil and bake in a preheated 450F over for 10 minutes on each side.
4. Mix the hot sauce and the melted butter and then mix in the chicken.
5. Season the inside of the potato skins with salt and pepper, fill with the chicken and sprinkle on the cheeses.
6. Boil until the cheese has melted, just a few minutes.
7. Serve while still warm, garnished with green onions and chilli sauce for dipping.

Lime-Honey Glazed Chicken

I have to be honest here, I love chicken no matter how it's made (except in beer-yuck). Chicken is one of the main types of meat that I will buy and cook for my family. If I do buy chicken thighs I always get the kind that is skinless and have less fat on it. That is why I am more keen to buy chicken breast that are boneless and skinless. If any fat is left on it I will simply cut if off. 

This recipe here is good for people who are trying to watch their sugar intake as well as their sodium intake. The key to this recipe is not to let marinade longer than 2 hours or it will come out tasting like a sponge. 

Ingredients

• 6 tablespoons honey
• 6 tablespoons reduced-sodium soy sauce
• 2 teaspoons freshly grated lime zest
• 6 tablespoons lime juice
• 1 teaspoon crushed red pepper
• 4 6-ounce bone-in chicken thighs, skin and excess fat removed
• 2 12-ounce bone-in chicken breasts, skin and excess fat removed, cut in half crosswise

Instructions

Step 1

Mix honey, soy sauce, lime zest, lime juice and crushed red pepper in a large bowl. Add chicken pieces; stir to coat. Cover and refrigerate for 2 hours, stirring occasionally.

Step 2

About 20 minutes before you are ready to grill, preheat a gas grill (with all burners lit) to 400°F or build a fire in a charcoal grill and let it burn down to medium heat (about 400°F).

Step 3

If using a gas grill, turn off one burner (leaving 1 to 2 burners lit, depending on your grill). If using a charcoal grill, move the coals to one side. Remove the chicken pieces from the marinade (reserve marinade) and place bone-side down (with the thick part of the meat facing up) on the unheated side of the grill rack. Close the lid and roast undisturbed for 25 minutes.

Step 4

Meanwhile, place the marinade in a small saucepan over medium-high heat and boil until reduced by about half and thickened to a glaze, 8 to 10 minutes.

Step 5

Rotate the chicken to other spots on the unheated portion of the grill to ensure even cooking and lightly brush with some of the glaze. Cover and continue roasting, basting once more about halfway through cooking, until an instant-read thermometer inserted into the center of the meat without touching bone registers 165°F, 10 to 20 minutes more.

Chicken Caesar Wraps

Who doesn't like Chicken Caesar salads? Well, this recipe is for similar to making the salad but you are going to add it to tortilla wrap. This recipe called for bacon but since I do not eat port I left that out of mine. You can always use turkey bacon if you want. This is something that I like to prepare ahead of time for my mom. This way she can eat when she is ready to eat. Plus I know it will be good for her.

3 cups loosely packed shredded romaine lettuce
2 cups chopped cooked chicken
1/4 cup KRAFT Grated Parmesan Cheese
1/4 cup croutons
1/2 cup KRAFT Classic Caesar Dressing
4 flour tortillas (8 inch)

How To Make It

Place first 4 ingredients in large bowl. Add dressing; toss lightly.
Spoon onto tortillas; roll up tightly.

PHILADELPHIA Classic Cheesecake

I had a friend ask me to make a cheesecake next time so I had to do some digging around to remember how to even make one. Of course when I do make cheesecakes then this is the recipe that I like to follow. Sometimes I like to add either chocolate or strawberries or even both to the top of the cheesecake. It may sound like it takes a long time to make, but it is great when you take that first bite.

Ingredients:

1-1/2 cups graham cracker crumbs
3 Tbsp. sugar
1/3 cup butter or margarine, melted
4 pkg. (8 oz. each) PHILADELPHIA Cream Cheese softened
1 cup sugar
1 tsp. vanilla
4 eggs

Directions:

Heat oven to 325°F.
Mix graham crumbs, 3 Tbsp. sugar and butter; press onto bottom of 9-inch springform pan.
Beat cream cheese, 1 cup sugar and vanilla with mixer until blended. Add eggs, 1 at a time, mixing on low speed after each just until blended. Pour over crust.
Bake 55 min. or until center is almost set. Loosen cake from rim of pan; cool before removing rim. Refrigerate 4 hours.

National Burger Day

Everyone loves hamburgers and can make them in many different ways. I read an article on World Famous Writers that went into detail about a few different burgers. You can read about it here. I like my hamburgers with just cheese, mayo, and ketchup.

Middle Eastern Tuna Salad

I love making this for my mom, who has diabetes. This recipes not only helps to stablize her diabetes but she loves the taste. I know this will be something that I make more often for her.

Ingredients

• 1/3 cup nonfat plain yoghurt 
• 2 tablespoons tahini, or fruity extra-virgin olive oil 
• 1 teaspoon lemon juice 
• 2 cloves garlic, very finely chopped 
• 1 teaspoon ground cumin 
• 1 6-ounce can solid white tuna in water, drained and flaked 
• 1 8-ounce can chickpeas, (3/4 cup), drained and rinsed 
• 1/4 cup flat-leaf parsley, chopped 
• salt & freshly ground pepper, to taste 

Instructions

Whisk together yogurt, tahini or olive oil, lemon juice, garlic and cumin in a bowl. Stir in tuna, chickpeas and parsley and season with salt and pepper.

Lebanese chicken and rice (riz ala’ dajaj)

Ingredients

1cinnamon stick
2 tsp salt, or to taste
500g  chicken breast fillets
40 g butter
1brown onion, finely chopped
350 g coarse lamb mince
300 g(1½ cups) long-grain rice, washed and drained
½ tsp black pepper
½ tspLebanese mixed spices (see Note)
2 tbsp olive oil
½ cup flaked/slivered almonds
½ cuppine nuts
½ tsp ground cinnamon
Lebanese salad, to serve

Instructions

Place the cinnamon stick, 1 teaspoon salt and 1 litre (4 cups) water in a medium-size saucepan and bring to the boil. Reduce the heat, add the chicken and simmer gently for 7 minutes. Remove from the heat and leave the chicken to poach in the water for a further 7–10 minutes until cooked through. Drain, reserving the stock. When cool enough to handle, coarsely shred the chicken.

Preheat the oven to 180˚C.

To make the rice, place a large saucepan over medium heat. Add the butter and onion and cook for 5 minutes until the onion softens. Add the lamb mince and cook, stirring regularly, for 10 minutes until the lamb just starts to brown. Stir in the rice, black pepper, mixed spices and the remaining teaspoon of salt and cook for 2 minutes, tossing to coat the rice. Add 625 ml (2½ cups) of the reserved chicken stock and bring to the boil, stirring occasionally. Reduce the heat to low, cover and simmer for 10–12 minutes, until the rice is cooked.

Meanwhile, arrange the pine nuts and almonds on two separate oven trays. Transfer to the oven and cook the almonds for 6–8 minutes and the pine nuts for 3–5 minutes until lightly golden. Set aside.

To serve, place the rice mixture on a serving platter and cover with shredded chicken. Top with almonds and pine nuts and sprinkle over the cinnamon. Serve with salad.

Lebanese Chicken

Ingredients

4 boneless skinless chicken breasts
1/3 cup onion, chopped
1 clove garlic, minced
1 tablespoon butter or 1 tablespoon margarine
2 teaspoons orange zest
1/2 cup orange juice
1/4 teaspoon salt
1/4 teaspoon cinnamon
1/8 teaspoon allspice
2 tablespoons honey
1 cup couscous

Directions

1. Rinse chicken and pat dry with paper towels.
2. Cook chicken, onion and garlic in the butter in a large skillet for about 6 minutes or until chicken is browned, turning once.
3. Add orange zest, orange juice and salt to skillet.
4. Bring to boil; reduce heat and simmer, covered, for 5 minutes.
5. Sprinkle cinnamon and all spice onto chicken.
6. Drizzle with honey.
7. Simmer uncovered for 5 to 7 minutes more or until chicken is tender and no longer pink.
8. Meanwhile, cook couscous according to package directions.
9. Top couscous with chicken and sauce before serving.

SENEGALESE CHICKEN YASSA

This is a hot dish, but it is very delicious. This could be eaten over rice or noodles.

Ingredients

1/4 cup fresh lemon juice
4 large onions -- thinly sliced
Salt and freshly ground black pepper -- to taste1/8 teaspoon fresh habanero* -- minced plus 1 habanero* pricked with a fork
1/4 cup plus 1 tablespoon peanut oil
1chicken (2 1/2-3 1/2 lbs) -- cut in serving pieces
1/2 cup pimiento-stuffed olives
4 carrots, scraped and -- thinly sliced
1tablespoon Dijon-style mustard
*or other hot chile pepper, to taste

Directions

In a large nonreactive bowl, prepare a marinade with the lemon juice, onions, salt, pepper, the 1/8 teaspoon minced chili and 1/4 cup of the peanut oil. Place the chicken pieces in the marinade, making sure they are all well covered, and allow them to marinate for at least 2 hours in the refrigerator.
Preheat the broiler. Remove the chicken pieces, reserving the marinade, and place them in a shallow roasting pan. Broil them until they are lightly browned on both sides. Remove the onions from the marinade. Cook them slowly in the remaining 1 tablespoon oil in a flameproof 3-quart casserole or dutch oven until tender and translucent. Add the remaining marinade and heat through.
When the liquid is thoroughly heated, add the broiled chicken pieces, the pricked chili, the olives, carrots, mustard and 1/2 cup water. Stir to mix well, then bring the Yassa slowly to a boil. Lower the heat and simmer for about 20 minutes, or until the chicken is cooked through.
Serve hot over white rice.

Lebanese Chicken and Potatoes

Lebanese is one of the oldest cuisines in the world that consists of several different cuisines mixed in together. It is also one of the best Mediterranean foods to come from that part of the world. 

INGREDIENTS:

8 cut up chicken pieces
8 medium potatoes, peeled and quartered
salt to taste
ground white pepper to taste
4 cloves garlic, crushed
1/2 cup extra virgin olive oil
1 cup fresh lemon juice

DIRECTIONS:
1. Preheat oven to 425 degrees F (220 degrees C).
2. Place chicken and potatoes in a large baking dish. Season generously with salt and white pepper.
3. In a bowl, stir together garlic, olive oil, and lemon juice. Pour over chicken and potatoes. Cover dish with foil.
4. Bake in preheated oven for 30 minutes. Remove foil, increase heat to 475 degrees F (245 degrees C), and cook until chicken and potatoes are golden, about 30 minutes.

Pomegranate Champagne Punch Recipe

Who says you can't make a great refreshing drink at home? With this recipe, you can make your own punch and not have to worry about anyone bothering you while drinking it. It has a great taste that will leave you wanting more.

Ingredients
2 cup(s) champagne
1 cup(s) pomegranate juice
1 cup(s) seltzer
1/2 cup(s) vodka, fruit-flavored
1 small lemon peel

Preparation

1. Combine champagne, pomegranate juice, seltzer and vodka in a large bowl or pitcher.
2. Serve over ice with a twist of lemon.

Fried Ice Cream

Deep Fried Ice Cream

My friend +trenna sue hiler posted an article on BestWriters.com about how to make the best fried Ice Cream ever. She even gives suggestions about what kind of topping to add before frying it. I am so eager to try this recipe but I have to wait until I can get some ice cream and some cookies to go with it. I can just imagine all the fat inside of this one delicious product.

Trenna keep does good recipes coming.

CREAMY DEVILED EGGS

Deviled Eggs-Pixabay
http://pixabay.com/en/picnic-eggs-church-buffet-food-348043/

12 hard-boiled eggs, peeled
1/2 of an 8 oz. pkg. cream cheese, room temp.
1-2 Tbsp. sweet pickle relish
2-3 Tbsp. Miracle Whip or mayonnaise
Salt and black pepper to taste
Sprinkling of Tony's Creole seasoning

Cut the cooked eggs in half lengthwise. Remove cooked egg yolks from egg whites and mash thoroughly with a fork. Add cream cheese, Miracle Whip, sweet pickle relish, salt, black pepper and Creole seasoning to egg yolks. Stir until mixture is smooth. Place mixture in a piping bag or a resealable food storage (cut off a small hole) and refill egg whites with the yolk mixture making sure to fill them extra full. A small spoon can also be used for refilling the egg whites. Lightly sprinkle with more Creole seasoning for garnish, if desired. Chill until serving time.