Wednesday, May 30, 2007

Buffalo Chicken

1/2 cup all purpose flour
2 tesp paprika
coarse salt
8 skinless chicken drumsticks (about 2 lbs total)
1/4 cup vegetable oil
1/4 cup ketchup
1 Tbsp melted butter
1-2 Tbsp hot sauce such as Tabasco (as hot as you want it!)
celery sticks for serving

One a rimmer naking sheet, combine flour, paprika, and 1 Tsp coarse salt. Add chicken toss to coast and shake off excess.
In a large pan, heat oil over medium high heat. Add chicken and cook, turning to brown on all sides, until cooked throughout. (about 15 - 20 minutes)
Meanwhile in large bowl, combine ketchup, butter and hot sauce; season with salt. Add hot chicken and toss gently to coat. Serve with celery sticks and blue cheese dip.

Better Blue Cheese Dip:
In a small bowl combine 1 ounce blue cheese crumbled, 2/3 cup plain yogurt and 2 Tbsp lemon juice. Season with salt and pepper. Mix well with fork to mash cheese to combine.

Tuesday, May 22, 2007

BBQ Chicken Wraps

Ok this is so super easy. almost too easy to post and call a recipe it is more of a suggestion if you need a quick fix.
2 chicken breasts
your favorite bbq sauce
Fixins -basics (whatever you like to add to your wrap)

Simple cut & cook chicken add bbq sauce. I use tortillas or pitas and add whatever you like!

Thursday, May 17, 2007

Silly Greek Chili

I thought I'd post two this week.
Since Lindsay just had a baby.
One's for her.
Try this chili is is the BEST.

Silly Greek Chili
2 tsp olive oil
3 boneless skinless chicken breasts cut into 1-inch cubes
1 cup chopped red onions
1 cup diced zucchini
1/2 cup chopped red bell pepper
2 tsp minced garlic
1 Tbsp chili powder
1 tsp each ground cumin and dried oregano
1 can (19 oz) diced tomatoes with sun-dried tomatoes, undrained
1 1/2 cups your favorite tomate pasta sauce
1 cup canned chickpeas, drained and rinsed
1 Tbsp brown sugar
1/4 tsp freshly ground black pepper
2 Tbsp minced fresh cilantro
1/3 cup crumbled light feta cheese

Heat olive oil over medium high heat in a large
non stick pot. Add chicken. Cook and stir chicken until lightly bronwed, but not cooked through, about 4 minutes.
Add onions, zucchini, red pepper and garlic. Cook and stir until vegetables begin to soften, about 3 minutes.
Stir in chili powder, cumin, and oregano. Cook 1 more minute. Add tomatoes with their juice, pasta sauce, chickepas, brown sugar and pepper. Bring to boil. Reduce heat to low. Cover and simmer with 15 minutes.
Remove from heat. Stir in cilantro. Ladel chili into serving bowls and top with feta cheese.

Vegetable Stir fry


* 2 teaspoons cornstarch
* 1/2 cup cold water
* 3 tablespoons soy sauce
* 1 cup fresh broccoli florets
* 1 medium carrot, thinly sliced
* 1/2 small onion, julienned
* 1 tablespoon vegetable oil
* 1 cup shredded cabbage
* 1 small zucchini, julienned
* 6 large mushrooms, sliced
* 1/2 teaspoon minced garlic
* Hot cooked rice


1. In a small bowl, whisk the cornstarch, water and soy sauce until smooth; set aside. In a large skillet or wok, stir-fry the broccoli, carrot and onion in oil for 5 minutes. Add the cabbage, zucchini, mushrooms and garlic. Stir-fry until vegetables are tender. Stir soy sauce mixture; add to skillet. Cook and stir until thickened. Serve with rice if desired.

Monday, May 14, 2007

Creamed Tuna on Toast

This is a super cheap and easy one.
Perfect for student budgets! :)

2 Tbsp margine, melted
3 Tbsp flour
1/2 tsp salt
1/4 tsp pepper
2 cups low fat milk
1 carrot, sliced
1 stalk of celery, sliced
1 cup opeas
1 7-ounce can tuna, drained
8 slices bread for toast

Wash and slice carrot and celery. Cook them in a saucepan with 1/2 cup water until soft. Drain and set aside in a small bowl.
In the same saucepan, melt margarine. Add the flour, salt and pper and stil til it looks like a paste. Add the milk and stir while it cooks and the sauce gets thicker. Do not boil it. Add the carrots, celery peas and tuna. Stir and cook until the mixure is hot. Make toast and serve the creamed tuna over it. You can also serve it over biscuits or noodles.
Serves 4.

Sunday, May 13, 2007

Tator-Tot Casserole

1 Ils. ground beef cooked
1 can cream of mushroom soup
1-2 cups peas
grated cheese

In a 9x13 pan, mix coked ground beef, cream of mushroom soup, and peas. Press into pan to even out. Line tator-tots on top to cover mix. Put in oven and bake for about 30-40 mins. Sprinkle grated cheese on top for the last 10 minutes or so. My siblings like to eat it with ketchup. If your husband hates peas- do not put them in. I learned the hard way.

burrito pie

Happy Mothers Day Everyone!

I got this recipe from Rhonda. It's one of Brad's favorites. I have also heard it called mexican lasagna, lets you know kinda what it looks like. I like to make a full recipe and then bake half to eat and freeze the other half. If you look it up here you can change the serving size and it will adjust the amount of ingredients for you.
  • 1 pound ground beef
  • 1/2 onion, chopped
  • 1 teaspoon minced garlic
  • 1/2 (2 ounce) can black olives, sliced
  • 1/2 (4 ounce) can diced green chili peppers
  • 1/2 (10 ounce) can diced tomatoes with green chili peppers
  • 1/2 (16 ounce) jar taco sauce
  • 1 (16 ounce) can refried beans
  • 6 (8 inch) flour tortillas
  • 5 ounces shredded Colby cheese
  • Lettuce, tomatoes, salsa, sour cream, guacamole - whatever you like to eat with it.
  1. Preheat oven to 350 degrees F (175 degrees C).
  2. In a large skillet over medium heat, saute the ground beef for 5 minutes. Add the onion and garlic, and saute for 5 more minutes. Drain any excess fat, if desired. Mix in the olives, green chili peppers, tomatoes with green chili peppers, taco sauce and refried beans. Stir mixture thoroughly, reduce heat to low, and let simmer for 15 to 20 minutes.
  3. Spread a thin layer of the meat mixture in the bottom of a 4 quart casserole dish. Cover with a layer of tortillas followed by more meat mixture, then a layer of cheese. Repeat tortilla, meat, cheese pattern until all the tortillas are used, topping off with a layer of meat mixture and cheese.
  4. Bake for 20 to 30 minutes in the preheated oven, or until cheese is slightly brown and bubbly.

Thursday, May 10, 2007

Southwestern Corn Chowder

1 tablespoon butter
1 scallion, white and green parts separated, thinly sliced
1 medium carrot, halved lengthwise and thinly sliced
1/2 teaspoon chili powder
1/2 teaspoon dried oregano
coarse salt and pepper
1 baking potato, peeled and cut into 1/2 inche pieces
1 package (10 ounces) frozen corn kernels
1 can (14.5 ounces) chicken broth
1 cup milk

In a medium saucepan, melt butter over medium heat. Add white part of scallion, carrot, chili powder, and oregano; season with salt and pepper. Cool stirring occasionally, until scallion is soft, about 2 minutes. Add potato, corn, broth and milk.

Bring to a boil over medium heat and reduce to a simmer. Cook until potato is easily pierced with the tip of a knife, 15 to 20 minutes. Stir green part of scallion, and season with salt and pepper. Refrigerate in an airtight container up to 1 day.

Serves 2.

Super easy and doesn't make too much
(but you can easily double it.)

Sunday, May 6, 2007

Spinach Salad

Sorry, I am kind of slacking. I didn't want to re-type anything tonight, maybe tomorrow.

Sloppy Joes

Just because everyone needs a good sloppy joe recipe.
2 lbs ground beef
2 medium onions, chopped
1/2 can (10 1/2 oz) tomato soup
1/2 cup ketchup
2 Tbsp brown sugar
1 1/2 tsp chili powder
1 1/2 tsp Worcestire sauce
1 tsp salt
1 1/2 tsp dry mustard
1/2 tsp curry powder
16 hamburger buns.
Cook ground beef slowly in heavy saucepan, stirring to break up meat. Add onions; continue to cook until soft and transparent. Drain and add remaining ingredients; simmer 20-30 minutes. I tried it with salsa and tomato sauce instead of ketchup and tomato soup well just because I didn't have them, and it was really good that way too.

Wednesday, May 2, 2007

peanut stir fry

1/4 cup KRAFT Light CATALINA Reduced Fat Dressing
4 cups cut-up assorted fresh vegetables, such as bell peppers, mushrooms, onions, broccoli florets and zucchini
3/4 lb. (12 oz.) boneless skinless chicken breasts, cut into strips
1/2 cup chopped PLANTERS COCKTAIL Peanuts
2 Tbsp. reduced sodium soy sauce
1 bag (8 oz.) field salad greens (6 cups)

HEAT dressing in large nonstick skillet on medium-high heat. Add vegetables; stir-fry 3 min. Add chicken; stir-fry an additional 5 min. or until chicken is cooked through.
ADD peanuts and soy sauce; stir-fry 2 min. or until vegetables are crisp-tender and mixture is heated through.
SERVE over salad greens

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