Wednesday, April 29, 2009

8 kebabs
Barbecue Dipping Sauce:
1 cup homemade or bottled barbecue sauce
2 tablespoons ketchup
1 onion, grated
2 tablespoons lemon juice
Dash of Tabasco sauce, or to taste
3 boneless, skinless chicken breasts (about 1 3/4 lb.), cut into 1-inch cubes
2 tablespoons Worcestershire sauce
1 tablespoon lemon juice
1 tablespoon olive oil, plus more for brushing
1 1/2 onions, quartered, layers separated
Salt and pepper
Make sauce: Combine barbecue sauce, ketchup, onion, lemon juice and Tabasco sauce in a small bowl and whisk until blended. Serve at room temperature or chill.
Make kebabs: Preheat broiler or prepare a charcoal fire and let burn to a gray ash. Toss chicken with Worcestershire sauce, lemon juice and olive oil in a bowl until well mixed. Set aside to let chicken marinate at room temperature for at least 15 minutes. (The chicken can marinate, covered, in the refrigerator for up to 24 hours.)
Thread chicken cubes onto 8 long metal skewers, alternating with onion pieces. Brush each skewer with olive oil and season with salt and pepper
Set broiling pan or grill about 6 inches from heat source. Broil or grill kebabs, turning often, until chicken is lightly browned and cooked through and onions are lightly charred on ends, about 10 minutes. Serve kebabs hot with barbecue dipping sauce

Tuesday, April 28, 2009

4 boneless, skinless chicken breasts (approx. 1 lb/500 g)

1/2 cup all-purpose flour

2 eggs, beaten

3/4 cup dry bread crumbs

1/2 cup grated Parmesan cheese, divided

1 tbsp vegetable oil

2 tbsp butter

2 tbsp all-purpose flour

1 1/4 cups milk

1 tsp salt

1/4 tsp each of pepper, dried basil, & oregano

3/4 cup prepared tomato sauce

1 cup grated mozzarella cheese

1) Pat chicken dry. Pound to flatten slightly.

2) Dust chicken lightly with flour. Dip into egg.

3) Combine bread crumbs with 1/4 cup(50mL) of the Parmesan cheese. Pat bread crumb mixture into the chicken.

4) Line a 9 x 13 inch(3.5L) baking dish with foil. Brush with vegetable oil. Arrange chicken in the dish in a single layer.

5) Bake in a preheated 400 degree F (200 degree C) oven for 20 min.

6) Meanwhile in medium-sized saucepan, melt butter and whisk in 2 tbsp (30 mL) flour. Cook, without browning, for 3 min.

7) Whisk in milk. Bring to a boil. Add seasonings; reduce heat. Cook 5 min, stirring often.

8) Spread some of the milk sauce on each chicken breast. Drizzle with prepared tomato sauce. Sprinkle with Mozzarella and remaining Parmesan cheese.

9) Bake 15 to 20 min longer.
Preparation time: 30 minBaking time: 35 min

Yummy Beef Enchiladas

2 (10 oz.) cans enchilada sauce
1 packet Taco seasoning mix
1 (16 oz.) can refried beans
8 oz. shredded Mexican blend cheese
8-12 tortillas (depends on how many you want to make)
Preheat oven to 450 degrees. Brown ground beef and onions; drain excess fat drippings. Pour into a large bowl and add 1 can of enchilada sauce and 1/2 packet (or 1 tbsp.) of taco seasoning. Mix and blend ingredients together.
Heat tortillas in the microwave according to directions on package. Spread refried beans (approx. 1 tbsp.) on each tortillas; add 1-2 tbsp. of beef mixture and sprinkle with shredded cheese. Roll tortillas and place in a large pan that has been sprayed with cooking oil.
Add second can of enchilada sauce to remaining beef mixture, along with remaining taco seasoning (approx. 1 tbsp.) and pour over the rolled enchiladas.
Cook for 15 minutes. Top with remaining Mexican blended cheese and cook for an additional 5 minutes.
Serve with sour cream and sliced olives, along with Spanish or yellow rice. My son also highly recommends tortilla chips.
MAKE AHEAD NOTES: Prepare as noted above, but do not cook. Cover tightly with aluminum foil and freeze up to one month. When ready to heat and eat, thaw overnight in the refrigerator and follow baking instructions

Getting started

I am starting this blog for moms like me that are looking for fast easy recipes that are good. I am going to try and put a new recipe almost every day. Enjoy

Please comment on them if you like them