Monday, December 29, 2008

Teriyaki Chicken Wings

I got this recipe for teriyaki chicken wings from Tyler Florence of the TV food network. Here's a picture of my version of it.

2 dozen chicken wings, about 3 1/4 pounds, rinsed and patted dry
Salt and freshly ground black pepper
Olive oil
1 tablespoon sesame seeds, toasted in a skillet over medium heat until lightly browned
Leaves from 1/2 bunch fresh cilantro, chopped
Teriyaki Sauce:
1 cup low-sodium soy sauce
1 cup grapefruit juice
1/4 cup hoisin sauce
1/4 cup ketchup
3 tablespoons rice wine vinegar
1/4 cup brown sugar
1 fresh, hot red chile, halved
5 garlic cloves, halved
2-inch piece fresh ginger, smashed with the side of a large knife
Preheat the oven to 400 degrees F.

Season the chicken wings with salt and pepper and drizzle a little olive oil on them to prevent sticking. Lay the wings in a single layer on a baking sheet. Bake for 30 minutes or until the skin gets crispy and the wings are cooked through.

Meanwhile, combine the teriyaki sauce ingredients in a large saucepan. Simmer over low heat and reduce until slightly thickened. Pour the sauce into a large bowl. Dump the wings into the bowl and toss to coat them with the sauce. Transfer to a serving platter and sprinkle with the sesame seeds and cilantro. Serve hot.

Fried Rice

I found a simple easy recipe for fried rice. Enjoy!

1 - 2 green onions, as desired
2 large eggs
1 teaspoon salt
Pepper to taste
4 tablespoons oil for stir-frying, or as needed
4 cups cold cooked rice
1 - 2 tablespoons light soy sauce or oyster sauce, as desired
Wash and finely chop the green onion. Lightly beat the eggs with the salt and pepper.

Heat a wok or frying pan and add 2 tablespoons oil. When the oil is hot, add the eggs. Cook, stirring, until they are lightly scrambled but not too dry. Remove the eggs and clean out the pan.

Add 2 tablespoons oil. Add the rice. Stir-fry for a few minutes, using chopsticks or a wooden spoon to break it apart. Stir in the soy sauce or oyster sauce as desired.

When the rice is heated through, add the scrambled egg back into the pan. Mix thoroughly. Stir in the green onion. Serve hot.

Monday, July 14, 2008

White Chicken Chili

1 package of McCormick White Chicken Chili Seasoning Mix
1 tbsp. of oil
1 lb boneless skinless chicken breasts, cut into 1/2 inch cubes
1 cup of water
1 can of white beans undrained

Assorted toppings: Shredded cheese, sliced avocado, chopped cilantro or sour cream.

Heat oil in large skillet on medium heat. Add chicken; cook and stir 3-5 minutes or until no longer pink.

Stir in seasoning mix, water and beans. Bring to boil; cover. Reduce heat and simmer 10 minutes, stirring occasionally. Serve with toppings if desired.

Sunday, June 15, 2008

Neely's Barbecue Beef Spaghetti

I am all about cooking quick meals throughout the week. I found this recipe in the latest edition of Essence Magazine. Check it out when you get a chance because they have a lot of good simple quick recipes in there and the June issue has some good recipes too. Happy cooking!

Makes 4 servings
Prep time: 5 minutes
cooking Time: 15 minutes

12 ounces dried spaghetti
1 tablespoon of olive oil
1/2 cup chopped bell pepper
1/4 cup chopped onion
1 teaspoon minced garlic
1/2 cup barbecue sauce
1/2 cup pasta cooking water
2 cups shredded cooked lean beef, pork or chicken

Cook pasta according to package directions. Meanwhile in large skillet heat oil over medium heat. Add bell peeper, onion and garlic; cook and stir 1 to 2 minutes. Stir in barbecue sauce and if needed, pasta water. Bring to simmer; cook, stirring frequently, to prevent sticking; reduce heat. Add meat and drained spaghette; mix well and serve.

Sunday, June 1, 2008

Sarina's Oatsy Orange Fench Toast

Hey Ladies!

Cezanne aka knottie MRS.CHD emailed me this great recipe for french toast. Taken from Enjoy!

Sarina’s Oatsy Orange French Toast

Makes 4 slices (serves 2)


2 eggs
1 heaping tablespoon quick oats
1/3 cup orange juice
1/2 teaspoon ground cinnamon
1/2 teaspoon almond essence
1/2 teaspoon vanilla essence
1 teaspoon sugar
1 tablespoon margarine or butter
4 slices bread

1. Whisk the eggs in a shallow bowl until foamy.

2. Whisk in the oats, orange juice, cinnamon, almond essence, vanilla essence and sugar until well-blended.

3. Melt the butter in non-stick pan over medium heat

4. Dip the bread slices in the batter on each side (spoon some of the oats over the top if necessary)

5. Cook, flipping once with a spatula, until golden brown on each side, about 4 minutes total.

6. Garnish as desired

Strawberry Whipped Sensation

Here is a quick and simple dessert. Again, this is another recipe I found in Sunday's paper. Here is a picture of how it should look, I will add mine later.

Prep: 20 min, Plus freezing

4 cups of fresh strawberries,divided
1 can (14.0z) Eagle Brand Sweetened Condensed Milk
1/4 cup of Lemon Juice
1 tub of cool whip whipped topping thawed, divided
8 oreo chocolate sandwich cookies, finely chopped
1tbsp. of butter melted

Line 8 x 4-inch loaf pan with foil. Mash two cups of strawberries in large bowl. Stir in eagle brand sweetened condensed milk, juice and two cups of the cool whip; pour into pan.

Top with combined chopped cookies and butter; press into mixture. Cover

Freeze at least six hours. To serve, invert into plate. Remove foil. Frost with remaining cool whip. Top with remaining strawberries sliced. Makes 12 servings.

Garlic & Lime Shrimp With Spanish Rice

Hey Ladies,

I found this great recipe in last Sunday's paper and thought I'd share with you all. I love cooking quick, simple and easy meals throughout the week as I hate being in the kitchen. This meal was very simple to make and right up my alley. Plus DH loved it, so I can't complain. Enjoy!

4 servings
Prep Time: 15 minutes
Marinate time: 15 minutes
Cook Time: 8 minutes

1 1/4 lbs. uncooked large shrimp, peeled and deveined
2 tbsp. plus 1 tsp. lime juice
2 tbsp. chopped garlic
1/4 tsp. salt
1/2 cup of sour cream
1 to 2 tsp. hot pepper sauce
1 tsp. grated lime peel (optional)
2 tbsp. bertolli classico olive oil
1 package Knorr Fiesta Sides-Spanish Rice prepared according to package directions.
chopped fresh cilantro or parsley (optional

Combine shrimp, 2 tablespoons lime juice, garlic and salt in a large bowl. Cover and marinate in refrigerator 15 minutes.

Meanwhile, blend sour cream, remaining 1 teaspoon of lime juice, hot pepper sauce and lime peel in a small bowl; set aside.

Remove shrimp from marinade, discarding marinade. Heat olive oil in a large nonstick skillet over medium-high heat and cook shrimp 4 minutes, or until shrimp turn pink, stirring ocassionally.

To serve, arrange shrimp and prepared Knorr Fiesta Sides Spanish Rice on a serving platter. Serve with sour cream mixture, lime wedges and sprinkle with cilantro.