2 tbsp olive oil 2 tbsp butter Or Cook your own bacon for the bacon bits & use 4 tablespoons or less or bacon drippings 6 skinless, boneless chicken breasts, split 1/4 cup teriyaki sauce 1/2 cup Ranch dressing 1 cup shredded Cheddar cheese 1/2 lb bacon (for bacon bits)
Preheat oven to 350 degrees F (175 degrees C).
In a large skillet, heat oil & butter (or bacon drippings if you cook your own bacon for bacon bits) over medium-high heat. Add chicken breasts, and sauté 4 to 5 minutes each side, until lightly browned. Place browned chicken breasts in a 9×13 inch baking dish. Cover with teriyaki sauce and dressing. Sprinkle with cheese and top with bacon bits. Bake for 25 to 35 minutes, or until chicken is no longer pink and juices run clear. ***************************************************************************** Tip from Pioneer Woman: cooking bacon? while it’s still unopened in the package, just cut package in half so the bacon strips aren’t so long. Arrange the bacon in a single layer in a large skillet over LOW to medium-low heat. Leave the bacon on one side (without flipping) until the fat starts turning translucent and the red part starts getting browned on the bottom (use tongs to lift up the bacon and check). You really just have to watch it and keep checking, once it is brown flip all the bacon slices over to the other side. In another 5-10 mins, the other side will be nice and brown and done. Drain bacon slices on paper towels (make layers of bacon and paper towels).
Try serving the Wilted Spinach Salad with it.
A little funny to make you smile: "I have to have a raise," the man said to his boss.
"There are three other companies after me."
"Is that so?" asked the manager. "What other companies are after you?"
"The electric company, the telephone company, and the gas company."
Maybe hitting a little to close to home? This meal will make you forget that for a few minutes.
This can be a dinner served with a healthy salad to make your family feel special like guests OR This can be an appitizer served to guests to make them feel like family.
This recipe can get a bit expensive as it calls for different lunch meats and cheeses. But it's also extremely adaptable - as you can use any combination of whatever you like. I lean towards the more italian side, but this would be outstanding with ham, turkey breast, bacon & cheese for a more "club sandwich" type appetizer.. use your imagination.
2 (10 oz.) cans refrigerated crescent dinner rolls 1/4 pound thinly sliced Prosciutto di Parma 1/4 pound thinly sliced Provolone cheese 1/4 pound thinly sliced Genoa salami 1/4 pound thinly sliced Swiss cheese 1/4 pound thinly sliced sandwich pepperoni 1 (12 oz.) jar roasted red peppers, drained, cut into thin strips 3 eggs 3 TB. Grated Parmigianino Reggiano or Pecorino Romano cheese 1/2 tsp. ground black pepper
Preheat oven to 350º F.
Unroll 1 package of crescent roll dough and cover the bottom of a 9" x 13" Pyrex baking dish. Layer the ham, provolone, salami, Swiss cheese, pepperoni and peppers on top of the dough.
In a bowl, beat the eggs lightly and stir in the grated cheese and black pepper. Pour 3/4 of this mixture over the peppers. Unroll the second package of dough and place over the top of the peppers. Brush with the remaining egg mixture. Cover with aluminum foil.
Bake for 25 minutes in the preheated oven. Remove foil and bake another 10 to 20 minutes, or until dough is fluffy and golden brown. Cut into squares. Serve warm, or at room temperature.
Note: If you use ham get baked ham. Boiled or cooked ham tends to be too watery.
Broccoli, Pepper Jack Cheese & Pistachio Salad recipe found under Salads located in Labels top part of blog to the right.
A bright, sunny, yellow pineapple First start with natural beauty treatment so the fragrants of pineapple fill your cute little nose. Alpha hydroxy acids (AHA) work wonders because it removes dead skin cells, which is mainly made up of a protein called keratin. But did you know there is a type of plant enzymes called Proteolyitc enzymes that actually help to dissolve the layer of keratin?
Pineapple is a main source of Proteolytic plant enzyme. The enzyme helps to fight free-radicals that damage the skin and helps to remove dead skin cells while detoxifying to give a clean, rejuvenated skin. Pineapple is useful against acne as it has anti-inflammation properties. Having exfoliating and anti-acne properties, pineapple makes your skin spotless and young.
1 slice ripe pineapple or 1 tablespoon pineapple juice
Massage the fruit or juice onto your face. Although the fruit is sticky, it is best to let it dry completely (it takes about 10 to 15 minutes), before rinsing with warm water and patting dry. Rub your hand over your face to feel just how much softer and more supple the skin feels! Speaking of hands…. It’s nice on the top of the hands too.
Don't you just hate it when your elbows get dry, itchy and scaly? Dry, scaly elbows don't look attractive at all. You can remedy this skin problem by exfoliating using a good, and natural, body scrub: fresh pineapple. Rub some mashed, fresh pineapple onto your elbows (as well as on other dry, itchy and scaly areas on your body) and rinse it off after 15 minutes. Apply lotion or moisturizer to finish it off.
Now let's go to Hawaii
Pineapple is Beneficial also in the following condition : 1.It regulates the gland and found to be helpful in cases of goiter (enlargement of the thyroid gland). 2.Dyspepsia (chronic digestive disturbance). 3.Bronchitis (inflammation of the bronchial tubes.) 4.Catarrh (secretions from mucous membranes). 5.High Blood pressure. 6.Arthritis (diseases of the joints) 7.Fresh pineapple juice is also used in removing intestinal worms. 8.Fresh pineapple juice has been used to combat diphtheria and other infections of the throat or other parts of the body. 9.Prevents nausea (includes morning sickness and motion sickness), Take 230 cc. of pineapple juice or papaya juice. 10.Constipation Optimize your vitamin C intake. Look for the "gold" variety of pineapple. Loaded with 4 times the vitamin C of regular pineapple, this variety is exceptionally sweet, with golden-colored flesh.
So some great health benifits. Did ya know pineapple is a meat tenderizer? The bromelain in pineapple helps tenderize meats because it breaks down protein. When making a marinade for tough cuts of meat such as flank steak, add pineapple juice. Now ya know!
Choosing a ripe pineapple is not hard. First check for fresh, green leaves and plumpness. Smell the base for a sweet, pineapple smell. Check for soft or moldy spots that are signs of bad fruit.
Lay the pineapple on its side and slice off both the crown and the stem. Some people like to twist the crown off with their bare hands and growl, but it's purely a matter of preference.
Next, stand the pineapple up on end and carefully slice off the skin, from top to bottom, leaving as much flesh as possible. Don't worry about the little eye spots; we take care of those next.
If you observe the eye spots, you'll see that they form diagonal lines around the pineapple. Cut a v-shaped groove along each diagonal line to remove the eye spots.
At this point, everything left is edible. If you want pineapple circles, cut the fruit in disks and then core each disk.
Munch on the core as you cook-- it's tough but many people like the mild flavor. If you want pineapple cubes or wedges, instead cut the pineapple into quarters lengthwise, core each quarter, and work from there.
Pineapple is low in fat, contains no cholesterol and is brimming with Vitamin C and other trace minerals
Salad: 4 cups baby spinach leaves (1 pre washed package) ½ medium-sized red onion, julienned ½ teaspoon minced garlic 8 slices thick bacon, diced
Vinaigrette: 3 tablespoons Cider vinegar ½ teaspoon sugar ¼ teaspoon black pepper Pinch of salt
Garnish: 1 hard-boiled egg, chopped fine or quartered
Preparation Arrange baby spinach leaves in a pretty clear bowl that is heat proof and set aside.
In a sauté pan, place diced bacon. Stirring frequently, cook on medium heat until crisp. Remove bacon to paper towel and drain.
Pour off all the liquid into a heat resistant bowl. Return 3 tablespoons of it to pan and sauté the onions. Add garlic and sauté for 15 seconds or until you can whiff the fragrance.
Remove pan from heat. Add Cider vinegar, sugar, black pepper, salt and scrape the brown bits from the pan as you mix the ingredients. Pour over baby spinach greens.
Quickly toss salad and top with hard-boiled egg. Great as a starter for any meal. Or add grilled chicken for a dinner salad.
A beautiful, nutritious appetizer at any gathering or meal.
To hard-boil: place eggs in single layer in saucepan. Add enough tap water to come at least 1 inch above eggs. Cover. Quickly bring just to boiling. Turn off heat. If necessary, remove pan from burner to prevent further boiling.
Let eggs stand, covered, in the hot water, 15 minutes for Large eggs (about 18 minutes for Extra Large eggs and about 12 minutes for Medium). Immediately run cold water over eggs or place them in ice water until completely cooled.
To remove shell: crackle it by tapping gently all over. Roll egg between hands to loosen shell. Then peel, starting at large end. Hold egg under running cold water or dip in bowl of water to help ease off shell.
Recipe ONE 6 hard-cooked eggs 1/3 cup (2.66 oz.) reduced-fat sour cream 1/3 cup (1.33 oz.) reduced-fat shredded cheese with taco seasoning 3 tablespoons minced green onions with tops Garnish: green onions, pimiento strips and/or parsley leaves. Yields 12
Recipe TWO (classic) 1 Dozen hard cooked eggs, peeled and chilled 1/2 Cup mayonnaise 2 Teaspoons cider vinegar 2 Teaspoons prepared mustard 1 Tablespoon sugar 1/4 Teaspoon salt & Dash pepper Garnish with a pinch of paprika, thinly sliced green stuffed olives or a small spring of parsley. Yield: 24
Cut eggs in half lengthwise. Remove yolks. Set whites aside. Place yolks in 1-quart plastic food storage bag. Add ingredients from recipe one or recipe two. Press out air. Close bag. Knead until yolk mixture is thoroughly blended. Push yolk mixture toward corner of bag. Snip off about 1/2 inch of bag corner. Squeezing bag gently, fill reserved whites with yolk mixture. Garnish and chill.
Here's a helpful hint:Heat up leftover pizza in a nonstick skillet on top of the stove, set heat to med-low and heat till warm. This keeps the crust crispy. No soggy micro pizza. I saw this on the cooking channel and it really works.
How about low cal pizza that tastes good? Nutritious by nature - Delicious by design AC LaRocco pizza in the frozen food section.
FYI:Take your bananas apart when you get home from the store. If you leave them connected at the stem, they ripen faster.
Bananas contain three natural sugars - sucrose, fructose and glucose combined with fiber. A banana gives an instant, sustained and substantial boost of energy. Research has proven that just two bananas provide enough energy for a strenuous 90-minute workout.
No wonder the banana is the number one fruit with the world’s leading athletes. But energy isn’t the only way a banana can help us keep fit. It can also help overcome or prevent a substantial number of illnesses and conditions, making it a must to add to our daily diet.
Depression:According to a recent survey undertaken by MIND amongst people suffering from depression, many felt much better after eating a banana. This is because bananas contain tryptophan, a type of protein that the body converts into serotonin, known to make you relax, improve your mood and generally make you feel happier.
PMS:Forget the pills - eat a banana. The vitamin B6 it contains regulates blood glucose levels, which can affect your mood.
Anemia:High in iron, bananas can stimulate the production of hemoglobin in the blood and so helps in cases of anemia.
Blood Pressure:This unique tropical fruit is extremely high in potassium yet low in salt, making it perfect to beat blood pressure. So much so, the US Food and Drug Administration has just allowed the banana industry to make official claims for the fruit’s ability to reduce the risk of blood pressure and stroke.
Brain Power:200 students at a Twickenham (Middlesex) school ( England ) were helped through their exams this year by eating bananas at breakfast, break, and lunch in a bid to boost their brain power. Research has shown that the potassium-packed fruit can assist learning by making pupils more alert.
Constipation:High in fiber, including bananas in the diet can help restore normal bowel action, helping to overcome the problem without resorting to laxatives.
Hangovers:One of the quickest ways of curing a hangover is to make a banana milkshake, sweetened with honey. The banana calms the stomach and, with the help of the honey, builds up depleted blood sugar levels, while the milk soothes and re-hydrates your system.
Heartburn:Bananas have a natural antacid effect in the body, so if you suffer from heartburn, try eating a banana for soothing relief.
Morning Sickness:Snacking on bananas between meals helps to keep blood sugar levels up and avoid morning sickness.
Mosquito bites: Before reaching for the insect bite cream, try rubbing the affected area with the inside of a banana skin. Many people find it amazingly successful at reducing swelling and irritation.
Nerves:Bananas are high in B vitamins that help calm the nervous system.
Overweight and at work?Studies at the Institute of Psychology in Austria found pressure at work leads to gorging on comfort food like chocolate and chips. Looking at 5,000 hospital patients, researchers found the most obese were more likely to be in high-pressure jobs. The report concluded that, to avoid panic-induced food cravings, we need to control our blood sugar levels by snacking on high carbohydrate foods every two hours to keep levels steady.
Ulcers:The banana is used as the dietary food against intestinal disorders because of its soft texture and smoothness. It is the only raw fruit that can be eaten without distress in over-chronicler cases. It also neutralizes over-acidity and reduces irritation by coating the lining of the stomach.
Temperature control:Many other cultures see bananas as a “cooling” fruit that can lower both the physical and emotional temperature of expectant mothers. In Thailand , for example, pregnant women eat bananas to ensure their baby is born with a cool temperature.
Seasonal Affective Disorder (SAD):Bananas can help SAD sufferers because they contain the natural mood enhancer tryptophan.
Smoking &Tobacco Use:Bananas can also help people trying to give up smoking. The B6, B12 they contain, as well as the potassium and magnesium found in them, help the body recover from the effects of nicotine withdrawal.
Stress:Potassium is a vital mineral, which helps normalize the heartbeat, sends oxygen to the brain and regulates your body’s water balance. When we are stressed, our metabolic rate rises, thereby reducing our potassium levels.. These can be rebalanced with the help of a high-potassium banana snack.
Strokes:According to research in The New England Journal of Medicine, eating bananas as part of a regular diet can cut the risk of death by strokes by as much as 40%!
Warts:Those keen on natural alternatives swear that if you want to kill off a wart, take a piece of banana skin and place it on the wart, with the yellow side out. Carefully hold the skin in place with a plaster or surgical tape!
So, a banana really is a natural remedy for many ills. When you compare it to an apple, it has four times the protein, twice the carbohydrate, three times the phosphorus, five times the vitamin A and iron, and twice the other vitamins and minerals. It is also rich in potassium and is one of the best value foods around…
So maybe its time to change that well-known phrase so that we say, “A banana a day keeps the doctor away "
How I wish I were a fish! My day would begin Flapping my fins. I'd make a commotion Out in the ocean. It would be cool To swim in a school. In the sea, I'd move so free, With just one thought: Don't get caught! Oooops !!!
Pair this one-dish meal with a side of garlic bread. It's perfect for sopping up every last drop of the delicious sauce. 4 servings (serving size: about 4 ounces scallops and 3/4 cup bean mixture)
Ingredients • 2 tablespoons olive oil, divided • 1 1/2 pounds sea scallops • 1/4 teaspoon salt • 1 cup pre chopped onion • 1/8 teaspoon crushed red pepper • 2 garlic cloves, minced • 1/4 cup dry white wine • 1 cup fat-free, less-sodium chicken broth • 1 (19-ounce) can cannellini beans or other white beans, rinsed and drained • 1 (6-ounce) package fresh baby spinach • 2 tablespoons chopped fresh basil
Preparation 1. Heat 1 tablespoon oil in a large nonstick skillet over medium-high heat. Sprinkle scallops evenly with salt. Add scallops to pan; cook 2 minutes on each side or until done. Remove scallops from pan; keep warm.
2. Add remaining 1 tablespoon oil and onion to pan; sauté 2 minutes. Add pepper and garlic; cook 20 seconds, stirring constantly. Stir in wine; cook 1 minute or until most of liquid evaporates. Stir in broth and beans; cook 2 minutes. Add spinach; cook 1 minute or until spinach wilts. Remove from heat; stir in basil.
Grilled garlic bread is great for dipping into the brothy beans. Heat a grill pan over medium heat. Brush 1 tablespoon olive oil evenly over 4 (1-ounce) slices French bread. Add bread to pan; cook 2 minutes on each side or until lightly browned. Rub one side of each bread slice with cut sides of a halved garlic clove.
Directions 1. mix egg and honey mustard in medium bowl. 2. mix bread crumbs and cayenne in large ziplock. 3. dip fillets in egg mixture then toss in bread crumb. 4. place in refrige for 1/2 hour so crumbs adhere. 5. heat oil in large pan and cook about 4-5 min per side (depending on how thick). ________________________________________________________
Directions 1. Preheat oven to 400°F. 2. Spray pan with nonstick cooking spray. 3. Arrange filets in a single layer. 4. Mix cheese and olive oil. 5. Spread over filets. 6. Sprinkle with onion. 7. Bake for 10 minutes or until fish flakes. _____________________________________________________
C: Grandma Mac's favorite method • 4 orange roughy fillets • 3 teaspoons olive oil • Couple of shakes of steak seasoning • 4 tablespoons of Beer Batter Directions 1. Heat olive oil in large pan and add fish. 2. Shake steak sauce and sprinkle Beer batter on each fillet. 3. Flip & brown to crispy about 6 minutes. 4. Shake steak sauce and sprinkle Beer batter on each fillet. 5. Flip & brown to crispy about 6 minutes.
Batter your fillets in crunchy, Japanese-style breadcrumbs called panko--they bake up so crispy, you'll swear these tender halibut fillets are deep-fried. (Serves 6)
Ingredients • 1 cup panko (Japanese breadcrumbs) • 1 tablespoon chopped fresh basil • 1 tablespoon chopped fresh flat-leaf parsley • 1/2 teaspoon onion powder • 1 large garlic clove, minced • 2 large egg whites, lightly beaten • 1 large egg, lightly beaten • 2 tablespoons all-purpose flour • 6 (6-ounce) halibut fillets • 3/4 teaspoon salt • 1/4 teaspoon black pepper • 2 tablespoons olive oil, divided • Cooking spray Preparation Preheat oven to 450°. Combine first 5 ingredients in a shallow dish. Place egg whites and egg in a shallow dish. Place flour in a shallow dish. Sprinkle fish with salt and pepper. Dredge fish in flour. Dip in egg mixture; dredge in panko mixture.
Heat 1 tablespoon oil in a large nonstick skillet over medium-high heat. Add 3 fish fillets; cook 2 1/2 minutes on each side or until browned. Place fish on a broiler pan coated with cooking spray. Repeat procedure with remaining 1 tablespoon oil and remaining fish. Bake at 450° for 6 minutes or until fish flakes easily when tested with a fork or until desired degree of doneness.
May you always have
Walls for the winds,
A roof for the rain,
Tea beside the fire,
Laughter to cheer you,
Those you love near you,
Go mbeannai Dia duit
(May God Bless You)
Traditional St. Patricks Day Dinner Corned Beef and Cabbage Courtesy of Laria Tabul PHOTO BY: mis7up
PREP TIME 10 Min
COOK TIME 2 Hrs 25 Min
INGREDIENTS
•3 pounds corned beef brisket with spice packet
•10 small red potatoes
•5 carrots, peeled and julienned
•1 large head cabbage, cut into small wedges
DIRECTIONS
1.Place corned beef in large pot or Dutch oven and cover with water. Add the spice packet that came with the corned beef. Cover pot and bring to a boil, then reduce to a simmer. Simmer approximately 50 minutes per pound or until tender.
2.Add whole potatoes and carrots, and cook until the vegetables are almost tender. Add cabbage and cook for 15 more minutes. Remove meat and let rest 15 minutes.
3.Place vegetables in a bowl and cover. Add as much broth (cooking liquid reserved in the Dutch oven or large pot) as you want. Slice meat across the grain.
Serve with Irish Soda Bread
Irish soda bread is a quick bread that uses baking soda rather than yeast.
Easiest bread ever – you just mix everything together and bake it.
Ingredients:
1 cup all-purpose flour
1 cup whole-wheat flour
1 teaspoon baking soda
1/2 teaspoon salt
1/4 cup oatmeal
1 cup buttermilk
Directions:
1. Mix the flour, baking soda, salt and oats in a bowl.
2. Mix in the buttermilk and form a dough.
3. Shape the dough and place it on a baking sheet or in a loaf pan.
4. Bake in a preheated 375F oven for 40 minutes (the top should be golden brown).
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