Recipe – Page 33

Seasoned Red Potatoes

April 21, 2013 Nicole

One of the first thing I but in my basket at the farmers market is red potatoes. The smaller the better. Unfortunately the last time I was there I couldn’t find the tiny ones but these were great too. My Dad would always preach the tiny ones. No bigger than a quarter in diameter he would say. No idea why, but that was his thing. We would have them at least once a week. For me this is always something I love to have because it reminds me of him.

This is a very good recipe full of delicious flavor. I really enjoyed them. Honestly I could have eaten the entire bunch myself, but I think everyone else would have been jealous!

Ingredients:

12 to 14 small red potatoes
1/4 cup olive oil
1/4 cup butter, melted
1 teaspoon salt
1 teaspoon garlic powder
1/2 teaspoon dried thyme
1/2 teaspoon pepper

Directions:

Peel a strip from around each potato.
Place potatoes in an ungreased 3-qt. baking dish. In a small bowl, combine the oil, butter and seasonings; drizzle over potatoes.

Original Recipe Source

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Recipes

Southwest BBQ Chicken

April 20, 2013 Nicole

Wow is this recipe excellent! It reminds me of something I would order at Logan’s Roadhouse years ago. It’s actually still on their menu. This is very very similar if you are a fan of theirs. This recipe does take a bit of work but it’s well worth it.

After an Easter Sunday disaster and a big change of plans I ended up making this for dinner. It was fantastic everyone loved it, and actually raved about it. If you are entertaining and you are looking to make a really good impression on your guest this recipe is the one.

Ingredients:

4 boneless, skinless chicken breasts
1/4 c. barbeque sauce
1/4 c. real bacon bits
1 c. pepper jack cheese, shredded
1 14 oz. can Rotel tomatoes, drained
sliced green onions
pepper

Directions:

1. Preheat oven to 400 degrees.

2. Pound out chicken breasts to flatten.

3. Season with pepper.

4. Grill chicken until no long pink and place on baking sheet covered with foil.

5. Top each chicken breast with one tablespoon barbeque sauce, 1/4 c. cheese, 1/4 c. tomatoes, green onions and one tablespoon of bacon bits.

6. Place in oven and bake until cheese is melted (about 5 minutes).

Original Recipe Source

Recipes

Steakhouse Mushrooms

April 19, 2013 Nicole

My husband loves mushrooms so I make them as often as possible because they are very low in calorie and they go a long way. I am always looking for new and different recipes to make. A lot of times I come up with my own recipe ideas and this is one of them. I buy mushrooms in cans that are 6 pounds each. Yes we eat a lot of mushrooms. He loves steak and really loves steakhouse mushrooms.

Although I don’t have a copy of anyone’s steakhouse mushrooms I decided to make something similar and I must say they turned out very good. They are just the right amount of spicy and tangy and they are so

Ingredients:

2 garlic cloves, minced
1 pound fresh baby bella mushrooms sliced
½ onion diced
1/4 cup red wine ( I normally only have white on hand so I use that)
1 tablespoon Lea and Perrins Worcestershire sauce
1 cups beef broth

Directions:

In a sauce pan add diced onion and sauté until the onion starts browning then add the garlic until it becomes fragrant about one minute.
Next add the broth, wine, and Worcestershire sauce then bring to a boil add mushrooms and reduce the heat.
Cook until the liquids reduce down to half.

Recipes

Beef Sauteed Asparagus

April 18, 2013 Nicole

I love asparagus and make as many recipe with it as possible. Right now it’s very inexpensive so I am using it as much as possible. It’s great for you and taste great too.

This recipe is delicious. It gives the asparagus an incredible flavor. As the asparagus is cooking it infuses with the beef broth which tastes great.

Ingredients:

1 pound asparagus
2 cups beef broth

Directions:

Wash and trim the bottoms of the asparagus stalks Cut each stalk into one inch pieces the woody bottoms should be discarded.
Add two cups of beef broth to a skillet and bring to a boil. Reduce heat to medium and add asparagus and steam until asparagus is tender.
Most of the liquid should have evaporated if not discard liquid.

Recipes

Creole Okra

April 17, 2013 Nicole

I grew up with a Cajun father so eating Creole food was a way of life. We still eat a ton of Creole and Cajun food in our home. One of my favorite recipes is Creole Okra. I love okra to begin with so that helps. This is a great combination of ingredients that produce a wonderfully flavored veggies dish full of veggies and flavor and very low in calories.

One of the many great things about this recipe is you can adjust the heat level by using more of less Tony Chachere Cajun Seasoning or by changing the degree of heat in the can of Rotel you choose.

Ingredients:

16 ounce bag frozen (un-breaded) okra
2 cloves garlic minced
1 large onion diced
½ teaspoon Tony Chachere Cajun Seasoning
Mild Rotel Tomatoes 1 can drained
14 ounce can diced tomatoes (un-drained)
Salt as desired

Directions:

To a medium size pot add one diced onion and sauté until the onion starts to get a nice brown color. You can add margarine to the pot to help the onion brown, or you can use a few tablespoons of water to get the same affect without the calories.
Next add the garlic and allow to cook until it becomes fragrant about another minute. Now add the remaining ingredients, tomatoes, Tony’s and the okra.
Cook until okra is tender add salt if necessary.

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