Tuesday, August 24, 2010

Chard-Topped Steaks

I had never tried Swiss Chard before. I honestly didn't seem bad-a lot like spinach actually!

This recipe was not as good as I wanted it to be, but I feel as though it can be fixed. I over cooked the steak for my preferences and that's just a technicality.  There was, however, too much thyme for my liking.  I'm almost thinking a different spice would be more fitting, but I haven't quite figured out what yet.

 From Better Homes & Gardens 365 Last-Minute Meals
Chard-Topped Steaks
  • 1 slice bacon
  • 4 beef tenderloin steaks, cut 1 inch thick (about 1 pound)
  • 3 cups very thinly sliced fresh Swiss chard leaves (4 ounces)
  • 1/2 teaspoon dried thyme, crushed
  • 1/8 teaspoon salt
  • 1/8 teaspoon pepper

In a large skillet cook bacon over medium heat until crisp. Remove bacon from skillet, reserving drippings. Crumble bacon; set aside. Remove skillet from heat; set aside.

Preheat broiler. Trim fat from steaks. Sprinkle steaks with salt and black pepper. Place steaks on the unheated rack of a broiler pan. Broil 3-4 inches from the heat for 12-14 minutes for medium rare, turning halfway once through broiling.

Meanwhile, cook and stir Swiss chard in drippings in skillet over medium heat for 4-6 minutes or just until tender. Stir in the crumbled bacon, thyme, salt, and pepper. To serve, spoon Swiss chard mixture on top of steaks.

Sunday, August 22, 2010

Salsa Chicken

This recipe is super easy, and made with stuff you most likely have in your kitchen already! It tastes great too, and you can turn them into burritos the next day (which I will be doing tomorrow), that are sure to be delicious!
Salsa Chicken

  • 12 boneless, skinless chicken thighs (about 2 1/2 pounds)
  • 1 teaspoon salt
  • 1 tablespoon vegetable oil
  • 1/2 cup thick and chunky salsa
  • 1 can (15 ounces) black beans, rinsed and drained
  • 1 can (11 ounces) whole kernel corn, drained
  • 2 tablespoons chopped fresh cilantro
Sprinkle chicken with salt. Heat oil in 12-inch skillet over medium-high heat. Cook chicken in oil about 4 minutes, turning once, until brown.

Mix salsa, beans and corn in 3 1/2-5 quart slow cooker. Top with chicken.

Cover and cook on low heat setting 7-9 hours or until juice of chicken is no longer pink when centers of thickest pieces are cut.

Sprinkle chicken and vegetables with cilantro.

Egg Salad English Muffins

I really enjoyed the concept of this breakfast dish. It is basically something you could put together the night before, and throw in the oven in the morning. However, it has a very big mustard taste which is not for me at all. If I made this in the future, I would play around with the flavors somehow...just haven't figured that out yet.

Egg Salad English Muffin

  • 3 hard-cooked eggs
  • 1/4 cup mayonnaise
  • 1/4 teaspoon prepared mustard
  • 2 English muffins, split and toasted
  • 4 slices Canadian bacon
  • 1/4 cup shredded cheddar cheese
In a small bowl, combine the eggs, mayonnaise and mustard. Place English muffins cut side up on an ungreased baking sheet. Top each with a slice of Canadian bacon, 1/4 cup egg mixture and cheddar cheese.

Bake at 350° for 6-8 minutes or until cheese is melted.

Monday, August 9, 2010

Chicken-Potato Chowder

I found this recipe in Pillsbury's Fast & Healthy Cookbook, and it is originally called Smoked Turkey-Potato Chowder, but I had chicken on hand so I used that instead! I also added some green beans and green onions to the mix.  This recipe is good, but it doesn't have much flavor so I had to add more pepper and some seasoned salt to the soup.  It is definitely super easy and quick to make! The picture is from pillsbury.com since I left my camera in my car..

Chicken-Potato Chowder
  • 1 tablespoon butter
  • 1 cup sliced celery (2 medium stalks)
  • 2 tablespoons all-purpose flour
  • 1/8 teaspoon pepper
  • 1 can chicken broth
  • 3 cups frozen potatoes O'Brien with onions and peppers
  • 6 ounces smoked turkey breast
  • 1 cup frozen sweet peas
  • 2 cups fat-free milk
  • 1/4 cup chopped parsley
In 3-quart saucepan, melt better over medium heat. Add celery; cook 2-3 minutes, stirring frequently, until crisp-tender.

Stir in flour and pepper until well blended. Increase heat to medium-high; gradually stir in broth, cooking and stirring until bubbly and thickened.

Stir in potatoes, turkey breast, peas, and milk. Heat to boiling. Reduce heat to low; cover and simmer 8-10 minutes, stirring occasionally, until potatoes are tender. Stir in parsley during last 2 minutes of cook time.

Tuesday, August 3, 2010

Banana Chocolate Cake

This is an absolutely wonderful change from banana bread. If you use the sugar substitute (I used real sugar), there can't be that much difference in the nutritional value. This was a super easy cake recipe, and delicious even without frosting (although adding a good frosting definitely wouldn't hurt). It really tastes like banana bread with a little bit of chocolate added to it! Sorry the picture sucks but I totally forgot about it-from Taste of Home's Healthy Cooking Recipe Cards...

Banana Chocolate Cake
  • 1/3 cup butter, softened
  • Sugar substitute equivalent to 3/4 cup sugar
  • 1/3 cup packed brown sugar
  • 2 eggs
  • 1/2 cup water
  • 2 teaspoons vanilla extract
  • 1-1/3 cups all-purpose flour
  • 1/2 cup nonfat dry milk powder
  • 3 tablespoons baking cocoa
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 2 medium ripe bananas, mashed
  • 3/4 teaspoon confectioners' sugar
In a large bowl, cream the butter, sugar substitute and brown sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Stir in water and vanilla. Combine the flour, dry milk powder, cocoa, baking powder, baking soda and salt; add to the creamed mixture just until combined. Stir in bananas.

Pour into a 9-in. square baking pan coated with cooking spray. Bake at 375° for 23-28 minutes or until a toothpick inserted near the center comes out clean and edges of cake are just starting to pull away from sides of pan. Cool on a wire rack. Dust with confectioners' sugar. 

Yield: 12 servings.

Sunday, August 1, 2010

Planet Hollywood's Creole Mustard Sauce

I made this sauce to go with Planet Hollywood's Chicken Crunch. I haven't totally decided how I feel about this recipe. It isn't bad, but it's not my favorite either. I might play around with it and try to make it better. I used dijon mustard instead of creole since that was what I had on hand. I also omitted the onion and celery.

Planet Hollywood's Creole Mustard Sauce
  • 1 cup mayonnaise
  • 1/4 cup Creole mustard or country-style mustard
  • 1/2 cup chopped green onions
  • 2 tablespoons minced garlic
  • 1 tablespoon chopped onion
  • 1 tablespoon chopped celery
  • 2 tablespoons prepared mustard
  • 2 tablespoons prepared horseradish
  • 1 tablespoon red wine vinegar
  • 1 tablespoon water
  • 2 teaspoons cider vinegar
  • 1 teaspoon Wocestershire sauce
  • 1 teaspoon Tabasco sauce
In a medium bowl combine all ingredients; mix well. Season to taste with salt and cayenne pepper. Store in refrigerator.

Planet Hollywood's Chicken Crunch

Whenever I think of this recipe, I think of high school. Whenever my friends and I would go to the Mall of America we would go to Planet Hollywood (it is sadly no longer there) and all of us would get the chicken! This copy-cat recipe is not the same as the good thing, but I still really like it!  I also made Planet Hollywood's Creole Mustard Sauce to go with it. I don't have a deep fryer so I used a skillet instead and things turned out just fine! I used chicken breasts and cut them in half to make 'tenders'. This recipe is from the Cooking with Kare cookbook.

Planet Hollywood's Chicken Crunch
  •  2 1/2 cups captain crunch cereal
  • 2 cups corn flakes
  • 1/2 cup all-purpose flour
  • 2 teaspoon granulated onion
  • 2 teaspoon granulated garlic
  • 1 teaspoon pepper
  • 3 eggs
  • 1/2 cup milk
  • 1 1/2 pounds chicken tenders
  • Vegetable oil for frying
Coarsely grind or crush the cereal and place in a shallow dish. In another dish combine flour, onion, garlic and pepper; mix well. In medium bowl beat eggs with milk until well blended. Coat chicken with flour. Dip into egg mixture and then into cereal mixture. Place on waxed paper. Heat oil in deep fat fryer to 325 degrees. Fry several pieces of coated chicken at a time, turning after 3 minutes. Keep warm in low oven until all chicken is fried.


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