Chicken Salad
Boil Chicken in salted water with and onion and some pepper until tender. For boneless skinless breasts, about 20 minutes.
Shred chicken.
Mix equal parts mayonaisse and sour cream.
Add grapes, celery, green onions and toated pecans.
Add salt and pepper to taste.
A can of pineapple may be used with or instead of grapes. There is no need to drain.
I have toasted the pecans in sugar and Tony's and molded on the outside of the salad.
I have used cool whip instead of mayo and sour cream.
I have used cool whip with sour cream.
Tuesday, September 29, 2009
Spicy Oriental Pork Tenderloin Marinade
Recipe #390394 1½ hours 1 hour prep Everyone says my husband grills the best steak they have ever had. My daughter thought these were better than his steak. They were really easy and really delicious. I served it with Kittencal's Asian-Style Ramen Broccoli Slaw. But it was good enought to serve with the same sides as steak. Very tender, juicy and scrumptious.You could use this with chicken or pork.Prep time includes at least one hour to marinate, but longer is so much better. Go for at least 3 hours, if you can. I did it overnight. This is enough to marinate 4 tenderloins, so you could cut it in half for 2, I think. I really marinated 4 with it. Sometimes when you cut the amount of marinade in half, it doesn't cover well
Ingredients
32 ounces pork tenderloins
1/2 cup soy sauce
1/2 teaspoon beef base (could use half a beef bouillon or a whole, I don't think it would matter)
1 teaspoon red pepper flakes
1 teaspoon Chinese hot mustard (could use less and use dry mustard)
1/4-1/2 teaspoon ginger powder (could use a teaspoon of fresh)
1/4-1/2 teaspoon Chinese five spice powder
1/3 cup brown sugar
2 tablespoons sherry wine
4 garlic cloves, pressed
1/2 onion, diced
1-2 tablespoon sesame oil
Directions
11. Marinate from one to several hours or overnight. Longer is better. Grill til medium rare. My husband does the grilling. He said he grilled it over a hot fire for 15 to 20 minutes total, probably. Sorry I can't be more specific. You do not want to overcook the tenderloin. It should be pink in the center. I have read that it should be 150-160 degrees with a meat thermometer when you take it up.
Nutrition Facts
Serving Size 1 (173g)
Recipe makes 8 servings
The following items or measurements are not included below:
Chinese five spice powder
Calories 236
Calories from Fat 71
(30%)
Amount Per Serving
%DV
Total Fat 7.9g
12%
Saturated Fat 2.4g
11%
Monounsaturated Fat 3.4g
Polyunsaturated Fat 1.4g
Trans Fat 0.0g
Cholesterol 74mg
24%
Sodium 1066mg
44%
Potassium 516mg
14%
Total Carbohydrate 11.8g
3%
Dietary Fiber 0.3g
1%
Sugars 9.6g
Protein 25.4g
50%
Recipe #390394 1½ hours 1 hour prep Everyone says my husband grills the best steak they have ever had. My daughter thought these were better than his steak. They were really easy and really delicious. I served it with Kittencal's Asian-Style Ramen Broccoli Slaw. But it was good enought to serve with the same sides as steak. Very tender, juicy and scrumptious.You could use this with chicken or pork.Prep time includes at least one hour to marinate, but longer is so much better. Go for at least 3 hours, if you can. I did it overnight. This is enough to marinate 4 tenderloins, so you could cut it in half for 2, I think. I really marinated 4 with it. Sometimes when you cut the amount of marinade in half, it doesn't cover well
Ingredients
32 ounces pork tenderloins
1/2 cup soy sauce
1/2 teaspoon beef base (could use half a beef bouillon or a whole, I don't think it would matter)
1 teaspoon red pepper flakes
1 teaspoon Chinese hot mustard (could use less and use dry mustard)
1/4-1/2 teaspoon ginger powder (could use a teaspoon of fresh)
1/4-1/2 teaspoon Chinese five spice powder
1/3 cup brown sugar
2 tablespoons sherry wine
4 garlic cloves, pressed
1/2 onion, diced
1-2 tablespoon sesame oil
Directions
11. Marinate from one to several hours or overnight. Longer is better. Grill til medium rare. My husband does the grilling. He said he grilled it over a hot fire for 15 to 20 minutes total, probably. Sorry I can't be more specific. You do not want to overcook the tenderloin. It should be pink in the center. I have read that it should be 150-160 degrees with a meat thermometer when you take it up.
Nutrition Facts
Serving Size 1 (173g)
Recipe makes 8 servings
The following items or measurements are not included below:
Chinese five spice powder
Calories 236
Calories from Fat 71
(30%)
Amount Per Serving
%DV
Total Fat 7.9g
12%
Saturated Fat 2.4g
11%
Monounsaturated Fat 3.4g
Polyunsaturated Fat 1.4g
Trans Fat 0.0g
Cholesterol 74mg
24%
Sodium 1066mg
44%
Potassium 516mg
14%
Total Carbohydrate 11.8g
3%
Dietary Fiber 0.3g
1%
Sugars 9.6g
Protein 25.4g
50%
Low Fat Banana Cake
This is a spin off of Kittencal's (that genius girl) extreme low fat banana-blueberry muffins. But it was different enough ( I made the muffins a while back), that I decided to post the difference. This cake was wonderful! No one would guess it was low fat with little sugar except the fruit! You can use nonfat sourcream for the yogurt, but I haven't tried that
Serves 12, 1 cake
Ingredients
1 cup all-purpose flour
1 tablespoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1 teaspoon cinnamon
4 cups bananas, mashed ripe
1/4-1/3 cup sugar (or Splenda, Depends on how sweet you like your cake.)
1/4 cup plain fat-free yogurt
1 large egg
2 teaspoons vanilla
Directions
1Mix dry ingredients.
2Mash bananas and mix wet ingredients in a seperate bowl.
3Combine wet and dry until dry ingredients are just wet and mixed. Don't overmix.
4Bake at 350 in a 9 x 13 nonstick pan sprayed with Pam for 15 minutes.
Nutrition Facts
Serving Size 1 (71g)
Recipe makes 12 servings
The following items or measurements are not included below:
plain fat-free yogurt
Calories 110
Calories from Fat 6
(5%)
Amount Per Serving
%DV
Total Fat 0.7g
1%
Saturated Fat 0.2g
1%
Monounsaturated Fat 0.2g
Polyunsaturated Fat 0.1g
Trans Fat 0.0g
Cholesterol 17mg
5%
Sodium 202mg
8%
Potassium 210mg
6%
Total Carbohydrate 24.5g
8%
Dietary Fiber 1.7g
6%
Sugars 10.8g
Protein 2.4g
4
This is a spin off of Kittencal's (that genius girl) extreme low fat banana-blueberry muffins. But it was different enough ( I made the muffins a while back), that I decided to post the difference. This cake was wonderful! No one would guess it was low fat with little sugar except the fruit! You can use nonfat sourcream for the yogurt, but I haven't tried that
Serves 12, 1 cake
Ingredients
1 cup all-purpose flour
1 tablespoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1 teaspoon cinnamon
4 cups bananas, mashed ripe
1/4-1/3 cup sugar (or Splenda, Depends on how sweet you like your cake.)
1/4 cup plain fat-free yogurt
1 large egg
2 teaspoons vanilla
Directions
1Mix dry ingredients.
2Mash bananas and mix wet ingredients in a seperate bowl.
3Combine wet and dry until dry ingredients are just wet and mixed. Don't overmix.
4Bake at 350 in a 9 x 13 nonstick pan sprayed with Pam for 15 minutes.
Nutrition Facts
Serving Size 1 (71g)
Recipe makes 12 servings
The following items or measurements are not included below:
plain fat-free yogurt
Calories 110
Calories from Fat 6
(5%)
Amount Per Serving
%DV
Total Fat 0.7g
1%
Saturated Fat 0.2g
1%
Monounsaturated Fat 0.2g
Polyunsaturated Fat 0.1g
Trans Fat 0.0g
Cholesterol 17mg
5%
Sodium 202mg
8%
Potassium 210mg
6%
Total Carbohydrate 24.5g
8%
Dietary Fiber 1.7g
6%
Sugars 10.8g
Protein 2.4g
4
TOMATO ZUCCHINI BISQUE
Nutrition Facts
Serving Size 1 (284g)
Recipe makes 12 servings
Calories 142
Calories from Fat 80
(56%)
Amount Per Serving
%DV
Total Fat 8.9g
13%
Saturated Fat 3.1g
15%
Monounsaturated Fat 4.6g
Polyunsaturated Fat 0.8g
Trans Fat 0.0g
Cholesterol 13mg
4%
Sodium 428mg
17%
Potassium 521mg
14%
Total Carbohydrate 11.8g
3%
Dietary Fiber 2.7g
10%
Sugars 5.7g
Protein 3.7g
7%
Tomato Zucchini Bisque
Recipe #391023 45 min 5 min prep By: Heartsong Sep 21, 2009
This was a quick bisque I whipped up. Just an idea if you are tying to use veggies from your garden. It was delicious.I added some hot banana peppers and jalapeno peppers to ours, but most people don't like that much kick. That was just to make it spicy. You can try that if you like. The whipping cream is not neccessary, leave it out and it will still be delicious. You also may incorporate about a cup of grated parmesan with your immersion blender after you take it off the heat. I couldn't decide if I liked it better on top or incorporated. It was good both ways. Serve with hot, crusty bread. (See my 10 minute bread. It is quick and delicious.)
SERVES 12 , 3 quarts
Ingredients
3 zucchini (large, chopped into 1/2-inch chunks or sliced, it doesn't matter)
2 onions (cut into 1/8ths)
2 carrots, sliced
3 stalks celery, sliced
1 bulb of garlic (top sliced off to expose cloves)
2 bell peppers, any color, quartered
4 tablespoons olive oil (or as desired)
2 (14 1/2 ounce) cans diced tomatoes (You may use 8 small or 4 large fresh tomatoes)
1 quart chicken broth
1/2 cup white wine
1/2 cup whipping cream (optioinal)
1/2 cup sweet basil, a large handful
salt
pepper
parmesan cheese (grated or sliced on top)
Directions
1. Simmer tomatoes, carrots and celery in broth. You may roast the fresh tomatoes with the other vegetables if you wish. If using canned, though, add them here.
2. Drizzle other vegetables with olive oil, sprinkle with salt and pepper, toss and bake at 350 to 425 for 30 to 45 minutes or until tender and slightly carmelized on the bottom, Stir occasionally. Drizzle olive oil onto garlic and roast in the same pan.
3. Combine vegetables and pot of broth; add wine and basil.
4. Return to boil over medium heat while stirring, reduce to simmer, and simmer for a couple of minutes to blend flavors.
5. Remove from heat, puree with immersion blender, and add whipping cream.
6. Reheat to warm cream but do not boil.
7. Adjust salt and pepper, but remember the parmesan cheese grated on top will be salty, too.
8. Serve with grated parmesan cheese
Nutrition Facts
Serving Size 1 (284g)
Recipe makes 12 servings
Calories 142
Calories from Fat 80
(56%)
Amount Per Serving
%DV
Total Fat 8.9g
13%
Saturated Fat 3.1g
15%
Monounsaturated Fat 4.6g
Polyunsaturated Fat 0.8g
Trans Fat 0.0g
Cholesterol 13mg
4%
Sodium 428mg
17%
Potassium 521mg
14%
Total Carbohydrate 11.8g
3%
Dietary Fiber 2.7g
10%
Sugars 5.7g
Protein 3.7g
7%
Tomato Zucchini Bisque
Recipe #391023 45 min 5 min prep By: Heartsong Sep 21, 2009
This was a quick bisque I whipped up. Just an idea if you are tying to use veggies from your garden. It was delicious.I added some hot banana peppers and jalapeno peppers to ours, but most people don't like that much kick. That was just to make it spicy. You can try that if you like. The whipping cream is not neccessary, leave it out and it will still be delicious. You also may incorporate about a cup of grated parmesan with your immersion blender after you take it off the heat. I couldn't decide if I liked it better on top or incorporated. It was good both ways. Serve with hot, crusty bread. (See my 10 minute bread. It is quick and delicious.)
SERVES 12 , 3 quarts
Ingredients
3 zucchini (large, chopped into 1/2-inch chunks or sliced, it doesn't matter)
2 onions (cut into 1/8ths)
2 carrots, sliced
3 stalks celery, sliced
1 bulb of garlic (top sliced off to expose cloves)
2 bell peppers, any color, quartered
4 tablespoons olive oil (or as desired)
2 (14 1/2 ounce) cans diced tomatoes (You may use 8 small or 4 large fresh tomatoes)
1 quart chicken broth
1/2 cup white wine
1/2 cup whipping cream (optioinal)
1/2 cup sweet basil, a large handful
salt
pepper
parmesan cheese (grated or sliced on top)
Directions
1. Simmer tomatoes, carrots and celery in broth. You may roast the fresh tomatoes with the other vegetables if you wish. If using canned, though, add them here.
2. Drizzle other vegetables with olive oil, sprinkle with salt and pepper, toss and bake at 350 to 425 for 30 to 45 minutes or until tender and slightly carmelized on the bottom, Stir occasionally. Drizzle olive oil onto garlic and roast in the same pan.
3. Combine vegetables and pot of broth; add wine and basil.
4. Return to boil over medium heat while stirring, reduce to simmer, and simmer for a couple of minutes to blend flavors.
5. Remove from heat, puree with immersion blender, and add whipping cream.
6. Reheat to warm cream but do not boil.
7. Adjust salt and pepper, but remember the parmesan cheese grated on top will be salty, too.
8. Serve with grated parmesan cheese
Apple Balsamic Vinaigrette
I love a balsamic vinaigrette and haven't found a bottled one I like.I decided to make my own. Here is one attempt that I really enjoyed. If you like a bite to your dressing, use the jalapeno pepper. I enjoyed it in there, but it was really spicy. This dressing was lovely and gave a similar flavor to my salad as Panera Bread's White Balsamic Apple Vinaigrette. I really enjoyed it. If I come across a better one, I'll edit and let you know!
SERVES 16 , 2 cups
Ingredients
1/2 cup balsamic vinegar
1 apple, quartered, seeded, no need to peel
1/4 vidalia onion
1/2 cup olive oil
2 tablespoons honey dijon mustard
1/2 teaspoon Tony Chachere's Seasoning
1/4 cup water
1 garlic clove, pressed
1/2 teaspoon salt
1 jalapeno pepper, whole, not seeded
1/2 lemon, juice only
Directions
1Blend all in blender until smooth.
Nutrition Facts
Serving Size 1 (25g)
Recipe makes 16 servings
The following items or measurements are not included below:
1/2 cup balsamic vinegar
honey dijon mustard
Tony Chachere's Seasoning
Calories 66
Calories from Fat 61
(92%)
Amount Per Serving
%DV
Total Fat 6.8g
10%
Saturated Fat 0.9g
4%
Monounsaturated Fat 4.9g
Polyunsaturated Fat 0.7g
Trans Fat 0.0g
I love a balsamic vinaigrette and haven't found a bottled one I like.I decided to make my own. Here is one attempt that I really enjoyed. If you like a bite to your dressing, use the jalapeno pepper. I enjoyed it in there, but it was really spicy. This dressing was lovely and gave a similar flavor to my salad as Panera Bread's White Balsamic Apple Vinaigrette. I really enjoyed it. If I come across a better one, I'll edit and let you know!
SERVES 16 , 2 cups
Ingredients
1/2 cup balsamic vinegar
1 apple, quartered, seeded, no need to peel
1/4 vidalia onion
1/2 cup olive oil
2 tablespoons honey dijon mustard
1/2 teaspoon Tony Chachere's Seasoning
1/4 cup water
1 garlic clove, pressed
1/2 teaspoon salt
1 jalapeno pepper, whole, not seeded
1/2 lemon, juice only
Directions
1Blend all in blender until smooth.
Nutrition Facts
Serving Size 1 (25g)
Recipe makes 16 servings
The following items or measurements are not included below:
1/2 cup balsamic vinegar
honey dijon mustard
Tony Chachere's Seasoning
Calories 66
Calories from Fat 61
(92%)
Amount Per Serving
%DV
Total Fat 6.8g
10%
Saturated Fat 0.9g
4%
Monounsaturated Fat 4.9g
Polyunsaturated Fat 0.7g
Trans Fat 0.0g
Easy Pleasy Barbeque Sloppy Jo's
Recipe #389063 35 min 5 min prep
By: Heartsong Sep 8, 2009
This was really easy and surprisingly delicious. It held a candle to my husband's Boston Butt(no one does better than he does) and homemade sauce(the best sauce I've ever had), especially considering the time and effort it took. I did them to feed a crowd of my son's friends when I needed something quick. I tasted this without the onion and jalapeno. It was still really good. I just had them on hand and add veggies to everything. If you seed the jalapeno and take out the membrane, it is not hot.
SERVES 18 , 4 1/2 cups (1/4 cup per sandwich)
Ingredients
2 1/2 lbs ground beef, browned well and drained well
1 (12 ounce) bottle barbecue sauce, I used Kraft Original
1 Lipton Onion Soup Mix
1/2 cup water
1 tablespoon dry mustard or prepared mustard
1 tablespoon Worcestershire sauce
1-2 garlic cloves, pressed (optional)
1 onion, diced (optional)
5 jalapenos, seeded and diced (optional)
Directions
1Optional Step. Saute onion and jalapeno until tender and carmelized, 10 to 15 minutes. (I have heavy well seasoned cast iron, so I didn't start with a teaspoon of oil, but if you don't have nonstick or well seasoned cast iron, start with a little oil.)Add garlic and saute garlic for 2 minutes.
2In a sepearate pan, if you are in a hurry, brown meat until well browned. Drain well.(I rinse my meat to get the fat out, but not too much.).
3Combine meat, barbeque sauce, lipton soup mix, water,mustard, worcestershire, and vegetables if you opted for them. Simmer for 10 to 15 minutes.
4Serve on a bun.
Nutrition Facts
Serving Size 1 (102g)
Recipe makes 18 servings
The following items or measurements are not included below:
1 Lipton Onion Soup Mix
Calories 154
Calories from Fat 90
(58%)
Amount Per Serving
%DV
Total Fat 10.0g
15%
Saturated Fat 3.8g
18%
Monounsaturated Fat 4.4g
Polyunsaturated Fat 0.5g
Trans Fat 0.6g
Cholesterol 42mg
14%
Sodium 220mg
9%
Potassium 233mg
6%
Total Carbohydrate 3.1g
1%
Dietary Fiber 0.3g
1%
Sugars 1.0g
Protein 12.2g
Recipe #389063 35 min 5 min prep
By: Heartsong Sep 8, 2009
This was really easy and surprisingly delicious. It held a candle to my husband's Boston Butt(no one does better than he does) and homemade sauce(the best sauce I've ever had), especially considering the time and effort it took. I did them to feed a crowd of my son's friends when I needed something quick. I tasted this without the onion and jalapeno. It was still really good. I just had them on hand and add veggies to everything. If you seed the jalapeno and take out the membrane, it is not hot.
SERVES 18 , 4 1/2 cups (1/4 cup per sandwich)
Ingredients
2 1/2 lbs ground beef, browned well and drained well
1 (12 ounce) bottle barbecue sauce, I used Kraft Original
1 Lipton Onion Soup Mix
1/2 cup water
1 tablespoon dry mustard or prepared mustard
1 tablespoon Worcestershire sauce
1-2 garlic cloves, pressed (optional)
1 onion, diced (optional)
5 jalapenos, seeded and diced (optional)
Directions
1Optional Step. Saute onion and jalapeno until tender and carmelized, 10 to 15 minutes. (I have heavy well seasoned cast iron, so I didn't start with a teaspoon of oil, but if you don't have nonstick or well seasoned cast iron, start with a little oil.)Add garlic and saute garlic for 2 minutes.
2In a sepearate pan, if you are in a hurry, brown meat until well browned. Drain well.(I rinse my meat to get the fat out, but not too much.).
3Combine meat, barbeque sauce, lipton soup mix, water,mustard, worcestershire, and vegetables if you opted for them. Simmer for 10 to 15 minutes.
4Serve on a bun.
Nutrition Facts
Serving Size 1 (102g)
Recipe makes 18 servings
The following items or measurements are not included below:
1 Lipton Onion Soup Mix
Calories 154
Calories from Fat 90
(58%)
Amount Per Serving
%DV
Total Fat 10.0g
15%
Saturated Fat 3.8g
18%
Monounsaturated Fat 4.4g
Polyunsaturated Fat 0.5g
Trans Fat 0.6g
Cholesterol 42mg
14%
Sodium 220mg
9%
Potassium 233mg
6%
Total Carbohydrate 3.1g
1%
Dietary Fiber 0.3g
1%
Sugars 1.0g
Protein 12.2g
Shrimp/ Crawfish Etoufee
Ingredients
2 (12 ounce) packages crawfish tail meat, fully cooked (or 1 1/2 lbs shrimp)
2 tablespoons butter
7 large hot banana peppers, seeded and diced (or 3 bell peppers, any color)
1 large onion, diced
1/2 bunch celery
6 small tomatoes, diced
1 bulb of garlic, pressed
8 ounces tomato sauce
1/2 cup water
1 tablespoon Tony Chachere's Seasoning (or to taste)
2 bay leaves
1/2 teaspoon dried thyme
1/2 teaspoon dried basil
1/2 teaspoon dried oregano
2 tablespoons fresh parsley, chopped
Directions
1Saute onions, peppers, celery, and tomatoes in 2 tablespoons butter in a large cast iron skillet for 8 to 10 minutes or until tender and tomatoes have reduced. Add garlic and saute 2 minutes.
2Add tomato sauce, water and dried seasonings and bring to a boil. Reduce to simmer and add crawfish tails. Return to simmer and cook 3 minutes. Do not overcook crawfish. Add parsley. Remove bay leaves. Serve with rice.
Nutrition Facts
Serving Size 1 (253g)
Recipe makes 8 servings
The following items or measurements are not included below:
7 large hot banana peppers
Tony Chachere's Seasoning
Calories 126
Calories from Fat 36
(28%)
Amount Per Serving
%DV
Total Fat 4.0g
6%
Saturated Fat 2.0g
10%
Monounsaturated Fat 1.0g
Polyunsaturated Fat 0.6g
Trans Fat 0.0g
Cholesterol 98mg
32%
Sodium 252mg
10%
Potassium 607mg
17%
Total Carbohydrate 9.0g
3%
Dietary Fiber 2.2g
8%
Sugars 4.4g
Protein 14.3g
28
Ingredients
2 (12 ounce) packages crawfish tail meat, fully cooked (or 1 1/2 lbs shrimp)
2 tablespoons butter
7 large hot banana peppers, seeded and diced (or 3 bell peppers, any color)
1 large onion, diced
1/2 bunch celery
6 small tomatoes, diced
1 bulb of garlic, pressed
8 ounces tomato sauce
1/2 cup water
1 tablespoon Tony Chachere's Seasoning (or to taste)
2 bay leaves
1/2 teaspoon dried thyme
1/2 teaspoon dried basil
1/2 teaspoon dried oregano
2 tablespoons fresh parsley, chopped
Directions
1Saute onions, peppers, celery, and tomatoes in 2 tablespoons butter in a large cast iron skillet for 8 to 10 minutes or until tender and tomatoes have reduced. Add garlic and saute 2 minutes.
2Add tomato sauce, water and dried seasonings and bring to a boil. Reduce to simmer and add crawfish tails. Return to simmer and cook 3 minutes. Do not overcook crawfish. Add parsley. Remove bay leaves. Serve with rice.
Nutrition Facts
Serving Size 1 (253g)
Recipe makes 8 servings
The following items or measurements are not included below:
7 large hot banana peppers
Tony Chachere's Seasoning
Calories 126
Calories from Fat 36
(28%)
Amount Per Serving
%DV
Total Fat 4.0g
6%
Saturated Fat 2.0g
10%
Monounsaturated Fat 1.0g
Polyunsaturated Fat 0.6g
Trans Fat 0.0g
Cholesterol 98mg
32%
Sodium 252mg
10%
Potassium 607mg
17%
Total Carbohydrate 9.0g
3%
Dietary Fiber 2.2g
8%
Sugars 4.4g
Protein 14.3g
28
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