|Mini Buffalo Chicken Pastries
||[29 Jan 2010|09:12pm]
Got this recipe by email from pillsbury.com and it looks like something really yummy to make. So here it is!
1 tablespoon olive oil
1 boneless skinless chicken breast (4 oz), cut in half crosswise
2 tablespoons buffalo wing sauce (from 12-oz jar)
1 tablespoon chopped celery
1 can (8 oz) Pillsbury® refrigerated crescent dinner rolls
1 tablespoon finely chopped fresh parsley
1/2 cup blue cheese dressing
1. Heat oven to 375°F. In 10-inch skillet, heat 2 teaspoons of the oil over medium-high heat until hot. Cook and stir chicken in oil 3 to 5 minutes or until chicken is no longer pink in center. Remove from heat; place chicken on cutting board. Using a fork, pull chicken into shreds; return to skillet. Stir in sauce and celery.
2. Meanwhile on cutting board, unroll dough and separate into 8 triangles. From center of 1 longest side to opposite point, cut each triangle in half, making 16 triangles. Place rounded tablespoonful chicken mixture on center of each triangle. Bring corners to center over filling, overlapping ends; press gently to seal. Place on ungreased cookie sheets. Brush each lightly with remaining 1 teaspoon oil. Sprinkle with parsley.
3. Bake 10 to 13 minutes or until golden brown. Serve warm with blue cheese dressing for dipping.
|Game Day Chili
||[29 Jan 2010|09:23pm]
For those of you who enjoy eating chili, here is a recipe from pillsbury.com! This looks really good!
1 tablespoon vegetable oil
2 lb beef stew meat (3/4-inch pieces)
2 teaspoons finely chopped garlic (about 4 medium cloves)
1 package (1.25 oz) chili seasoning mix
1 can (28 oz) Progresso® crushed tomatoes, undrained
1 can (14 oz) beef broth
1 can or bottle (12 oz) beer or beef broth
1 can (6 oz) tomato paste
2 cans (15 oz each) spicy chili beans, undrained
1 cup sour cream
1 cup shredded Cheddar cheese (4 oz)
1. In 5-quart Dutch oven or saucepan, heat oil over medium-high heat. Add stew meat and garlic; cook, stirring occasionally, until beef is browned. Stir in chili seasoning mix. Stir in tomatoes, broth, beer and tomato paste. Heat to boiling. Reduce heat to low; cover and simmer 2 hours, stirring once halfway through cooking.
2. About 15 minutes before serving, stir in beans. Cook 10 to 15 minutes longer or until beans are thoroughly heated. Top individual servings with sour cream and cheese.
||[29 Jan 2010|11:24pm]
Who out there doesn't like a tasty burger. These are simple, but delicious.
1 1/2 pounds ground round
1/2 tsp salt
1/2 tsp coarse ground black pepper
1 1/2 tsp Worcestershire Sauce
1 tsp fresh lemon juice
3/4 tsp garlic salt
4 tsp mayonnaise
2 tsp mustard
4 hamburger buns
1 medium tomato sliced
1. Blend the ground round, salt, pepper, Worcestershire sauce, and lemon juice together in a bowl, mixing thoroughly. Shape into 4 equal sized patties. (Here's a tip. If you want them to turn out nicely flattened when cooked, make the middles thinner than the outsides but indenting a groove in the middle of the pattie with your thumbs)
2. Heat a non stick skillet until very hot. Sprinkle garlic salt in the centre. Place the patties in the hot skillet. Reduce the heat to medium and sear both sides. Reduce the heat once more and cook for 3 minutes or until done through as you like them.
3. Spread the bottoms of burger buns with the mayonnise and mustard. Top each with a burger. Place the lettuce and tomato on top and serve.
|Potato Salmon Patties
||[29 Jan 2010|11:31pm]
Serve these as snacks, sandwiches, or as dinner with rice and a veggie on the side.
1 (14.75 ounce) can salmon, drained and flaked
2 eggs, beaten
1/4 cup garlic and herb seasoned dry bread crumbs
1/4 cup dry potato flakes
1 medium onion, minced
1 clove garlic, minced
1/4 teaspoon dried dill weed
1/4 teaspoon celery salt
salt and pepper to taste
2 tablespoons olive oil
1. In a medium bowl, mix salmon, eggs, garlic and herb seasoned dry bread crumbs, dry potato flakes, onion, garlic, dill weed, celery salt, salt, and pepper. Form the mixture into 2 inch balls, and flatten into patties about 1/2 inch thick.
2. Heat olive oil in a medium skillet over medium heat. In batches, cook patties about 5 minutes on each side, until lightly browned.
||[29 Jan 2010|11:47pm]
Big, fluffy and yummy blueberry pancakes! Enjoy this one.
2 large eggs
1 1/4 cups (10 ounces) milk
2 teaspoons vanilla extract (optional)
3 tablespoons (1 1/2 ounces) melted butter or vegetable oil (1 1/4ounces)
1 1/2 cups (6 1/4 ounces) unbleached all-purpose flour
3/4 teaspoon salt
2 teaspoons baking powder
2 tablespoons (7/8 ounce) sugar
3/4 cup (3 ounces) blueberries, fresh or frozen
1) Beat the eggs, milk, and vanilla until light and foamy, about 3 minutes at high speed of a stand or hand mixer. Stir in the melted butter or oil.
2) Add the flour, salt, baking powder, and sugar, stirring just to combine. A few lumps are OK. Set the batter aside to rest while you're heating your griddle or pan; it'll thicken a bit as it stands.
( More under the cut )