BUFFALO GRILLED CHICKEN
2 lbs Boneless, Skinless Chicken, Thighs and drums
¼ Cup Buffalo Wing Sauce
1 T Cornstarch
¼ t Cumin
¼ t Garlic Salt
Pepper to Taste
Coat grill with cooking spray and Pre Heat Grill
Place cornstarch, salt, pepper, cumin in plastic bag and shake until well combined. Add chicken and shake until chicken is well coated.
In a small bowl add the wing sauce. Dip the chicken in the wing sauce and grill for about 8 minutes each side or until juices run clear.
Friday, July 10, 2009
BUSY MOMS BLUE CHEESE POTATOES
BUSY MOMS BLUE CHEESE POTATOES
1 Pkg pre-made Mashed Potatoes (24 oz)
2 T Crumbled Blue Cheese
2 T Bacon Bits
4 Fresh Chives, chopped
Salt and Pepper to Taste
Combine all ingredients together in a microwave safe bowl; cover; microwave on high for about 5 minutes.
1 Pkg pre-made Mashed Potatoes (24 oz)
2 T Crumbled Blue Cheese
2 T Bacon Bits
4 Fresh Chives, chopped
Salt and Pepper to Taste
Combine all ingredients together in a microwave safe bowl; cover; microwave on high for about 5 minutes.
BUSY MOMS DEVILED EGGS
BUSY MOMS DEVILED EGGS
¼ Cup Cooked Ham, finely chopped
6 Eggs
3 T Mayonnaise
2 t Dijon Mustard
2 T Dill Pickle Relish
½ t Paprika
Pepper to Taste
Place eggs in a single layer in medium saucepan; Add enough water to cover eggs; Bring to a boil; Remove from heat and let stand 15 minutes. Drain and rinse with cold water.
Peel eggs; cut in half lengthwise. Remove yolks, reserving in a small bowl. Add mayonnaise and mustard to yolks blending well. Mix in relish, pepper and ham. Spoon mixture into egg white halves. Top with paprika. Serve immediately or keep covered in refrigerator until ready to serve.
¼ Cup Cooked Ham, finely chopped
6 Eggs
3 T Mayonnaise
2 t Dijon Mustard
2 T Dill Pickle Relish
½ t Paprika
Pepper to Taste
Place eggs in a single layer in medium saucepan; Add enough water to cover eggs; Bring to a boil; Remove from heat and let stand 15 minutes. Drain and rinse with cold water.
Peel eggs; cut in half lengthwise. Remove yolks, reserving in a small bowl. Add mayonnaise and mustard to yolks blending well. Mix in relish, pepper and ham. Spoon mixture into egg white halves. Top with paprika. Serve immediately or keep covered in refrigerator until ready to serve.
Wednesday, July 8, 2009
BUSY MOMS BLUEBERRY DELIGHT
BUSY MOMS BLUEBERRY DELIGHT
1/3 Cup Cream of Coconut
3 Cups Drained Pineapple Cubes
3 Cups Honedew Cubes
2 Cups Fresh Blueberries
½ t Ground Ginger
¼ Cup Sweetened Shredded Coconut
In a large serving bowl, combine first five ingredients. Top with shredded coconut; Chill until ready to eat.
1/3 Cup Cream of Coconut
3 Cups Drained Pineapple Cubes
3 Cups Honedew Cubes
2 Cups Fresh Blueberries
½ t Ground Ginger
¼ Cup Sweetened Shredded Coconut
In a large serving bowl, combine first five ingredients. Top with shredded coconut; Chill until ready to eat.
BUSY MOMS CRANBERRY COUSCOUS
½ Cup Dried Cranberries
2 Cups Couscous
1 Medium Onion
3-3/4 Cup Vegetable Oil
1 T Extra Virgin Olive Oil
1 T Butter
Salt to Taste
Peel the onion, cut it lengthwise into 8 wedges, then slice the wedges very thinly crosswise. Heat the olive oil and butter in a large non-stick sauté pan and sauté the onion, with a little salt, until it is lightly browned.
Add the vegetable broth and the dried cranberries and bring the broth to a boil.
Lower the heat to a mere simmer, add the couscous, cover the pan, and leave it to simmer for 5 minutes. Remove from the heat and leave covered for another 2-3 minutes, then fluff up the couscous with a fork and serve.
2 Cups Couscous
1 Medium Onion
3-3/4 Cup Vegetable Oil
1 T Extra Virgin Olive Oil
1 T Butter
Salt to Taste
Peel the onion, cut it lengthwise into 8 wedges, then slice the wedges very thinly crosswise. Heat the olive oil and butter in a large non-stick sauté pan and sauté the onion, with a little salt, until it is lightly browned.
Add the vegetable broth and the dried cranberries and bring the broth to a boil.
Lower the heat to a mere simmer, add the couscous, cover the pan, and leave it to simmer for 5 minutes. Remove from the heat and leave covered for another 2-3 minutes, then fluff up the couscous with a fork and serve.
Thursday, July 2, 2009
BUSY MOMS BLUEBERRY BAKED APPLES
BUSY MOMS BLUEBERRY BAKED APPLES
4 Baking Apples
½ Cup Canned Blueberries, Drained
½ Cup dried Blueberries
1 t Cinnamon
½ Cup Apple Juice
With a paring knife or apple corer, remove cores from the apples; with a knife, peel the top half of the apples. In a small bowl, toss dried fruit and cinnamon; set aside. In four microwavable bowls* (each large enough to hold one apple), place 2 tablespoons blueberries and 2 tablespoons apple juice. Place prepared apples on top of blueberries and evenly divide dried fruit mixture into the cavities and around the apples. Loosely cover each apple with plastic wrap or waxed paper; microwave until apples are tender, about 6 to 8 minutes. Allow to cool. Cover and refrigerate, if desired. Serve warm or cold.
4 Baking Apples
½ Cup Canned Blueberries, Drained
½ Cup dried Blueberries
1 t Cinnamon
½ Cup Apple Juice
With a paring knife or apple corer, remove cores from the apples; with a knife, peel the top half of the apples. In a small bowl, toss dried fruit and cinnamon; set aside. In four microwavable bowls* (each large enough to hold one apple), place 2 tablespoons blueberries and 2 tablespoons apple juice. Place prepared apples on top of blueberries and evenly divide dried fruit mixture into the cavities and around the apples. Loosely cover each apple with plastic wrap or waxed paper; microwave until apples are tender, about 6 to 8 minutes. Allow to cool. Cover and refrigerate, if desired. Serve warm or cold.
QUICK AND EASY BASIL RED POTATOES
QUICK AND EASY BASIL RED POTATOES
1-1/2 lb Red Potatoes, cut into 1” cubes
2 t Chicken bouillon granules
¼ Cup Butter
3 T Beef Broth
2 t Dried Basil
Dash of Garlic Salt
In a large saucepan, add the bouillon and potatoes to water and bring to a boil for about 10 minutes or until tender.
Drain potatoes. Place potatoes in a serving bowl and gently stir in Broth, Basil and Garlic Salt. Serve.
1-1/2 lb Red Potatoes, cut into 1” cubes
2 t Chicken bouillon granules
¼ Cup Butter
3 T Beef Broth
2 t Dried Basil
Dash of Garlic Salt
In a large saucepan, add the bouillon and potatoes to water and bring to a boil for about 10 minutes or until tender.
Drain potatoes. Place potatoes in a serving bowl and gently stir in Broth, Basil and Garlic Salt. Serve.
QUICK AND SIMPLE STRAWBERRIES WITH CHOCOLATE CREAM
QUICK AND SIMPLE STRAWBERRIES WITH CHOCOLATE CREAM
18 Large Fresh Strawberries, halved
1-1/2 Semisweet Chocolate Squares, grated and divided
8 oz. Cream Cheese, Softened
2 t Vanilla Extract
1 Cup Whipped Topping
Set aside 2 T grated chocolate. Place remaining chocolate into microwave safe bowl. Microwave at half power for 30 seconds. Stir thoroughly. Continue to microwave and stir at 30 second intervals or until smooth. (Add a teaspoon of vegetable oil if overheated)
In a small bowl, beat cream cheese and vanilla until smooth. Beat in melted chocoale. Fold in whipped topping and ½ of reserved grated chocolate.
Cut a small hole in the corner of pastry or plastic bag; insert #21 star pastry tip. Fill the bag with cream cheese mixture.
Place strawberries cut side up on serving platter. Pipe cream cheese mixture onto strawberries. Sprinkle with remaining grated chocolate. Serve.
18 Large Fresh Strawberries, halved
1-1/2 Semisweet Chocolate Squares, grated and divided
8 oz. Cream Cheese, Softened
2 t Vanilla Extract
1 Cup Whipped Topping
Set aside 2 T grated chocolate. Place remaining chocolate into microwave safe bowl. Microwave at half power for 30 seconds. Stir thoroughly. Continue to microwave and stir at 30 second intervals or until smooth. (Add a teaspoon of vegetable oil if overheated)
In a small bowl, beat cream cheese and vanilla until smooth. Beat in melted chocoale. Fold in whipped topping and ½ of reserved grated chocolate.
Cut a small hole in the corner of pastry or plastic bag; insert #21 star pastry tip. Fill the bag with cream cheese mixture.
Place strawberries cut side up on serving platter. Pipe cream cheese mixture onto strawberries. Sprinkle with remaining grated chocolate. Serve.
HERB VEGETABLES
HERB VEGETABLES
1 pkg (16 oz) frozen waxed beans, green beans and carrots
½ t Dried Basil
½ T Dried Thyme
2 T Extra Virgin Olive Oil
½ t White Wine Vinegar
2 T Water
Salt and Pepper to Taste
Place vegetables and water in microwave safe bowl. Cover and microwave for about 10 minutes or until vegetables are tender.
Meanwhile, combine spices. Drain vegetables, drizzle with oil and vinegar; sprinkle with spices; toss to coat.
1 pkg (16 oz) frozen waxed beans, green beans and carrots
½ t Dried Basil
½ T Dried Thyme
2 T Extra Virgin Olive Oil
½ t White Wine Vinegar
2 T Water
Salt and Pepper to Taste
Place vegetables and water in microwave safe bowl. Cover and microwave for about 10 minutes or until vegetables are tender.
Meanwhile, combine spices. Drain vegetables, drizzle with oil and vinegar; sprinkle with spices; toss to coat.
CAJUN POTATO WEDGES
CAJUN POTATO WEDGES
3 Medium Potatoes
2 T Butter or Margarine, melted
2 T Cajun Seasoning
Cut each potato lengthwise into eight wedges. Place in a casserole dish. Drizzle with butter; sprinkle with seasoning. Toss to coat.
Bake at 450 degrees for 20-25 minutes or until tender, turning once.
3 Medium Potatoes
2 T Butter or Margarine, melted
2 T Cajun Seasoning
Cut each potato lengthwise into eight wedges. Place in a casserole dish. Drizzle with butter; sprinkle with seasoning. Toss to coat.
Bake at 450 degrees for 20-25 minutes or until tender, turning once.
BLUEBERRY ICE CREAM TART
BLUEBERRY ICE CREAM TART
1 Can (21 oz) Blueberry Pie Filling
1-1/2 Cup Crushed Vanilla Wafers
1 t Cinnamon
1/3 Cup Butter, melted
1 qt. Vanilla Bean Ice Cream, softened
In a small bowl, combine vanilla wafer crumbs and cinnamon; stir in butter. Press onto the bottom of a greased 9-in. springform pan; set aside
Place ice cream in a large bowl; gently fold in pie filling. Spread over crust. Cover and freeze overnight. Remove from freezer 10 minutes before serving.
1 Can (21 oz) Blueberry Pie Filling
1-1/2 Cup Crushed Vanilla Wafers
1 t Cinnamon
1/3 Cup Butter, melted
1 qt. Vanilla Bean Ice Cream, softened
In a small bowl, combine vanilla wafer crumbs and cinnamon; stir in butter. Press onto the bottom of a greased 9-in. springform pan; set aside
Place ice cream in a large bowl; gently fold in pie filling. Spread over crust. Cover and freeze overnight. Remove from freezer 10 minutes before serving.
EASY CORN SALAD RECIPE
EASY CORN SALAD RECIPE
4 Cans (11 oz each) corn, drained
8 Green Onions, chopped
3 Jalapeno peppers, seeded and chopped
¼ Cup Fresh Cilantro, minced
½ Cup Mayonnaise
Salt and Pepper to Taste
In a large bowl, combine all ingredients. Refrigerate overnight.
4 Cans (11 oz each) corn, drained
8 Green Onions, chopped
3 Jalapeno peppers, seeded and chopped
¼ Cup Fresh Cilantro, minced
½ Cup Mayonnaise
Salt and Pepper to Taste
In a large bowl, combine all ingredients. Refrigerate overnight.
HONEY GLAZED LAMB CHOPS
HONEY GLAZED LAMB CHOPS
8 Lamb Loin Chops (1 in Thick and 3 oz. each)
1/3 Cup Honey
1/3 Cup Honey Dijon Mustard
Dash of Onion Salt
Pepper to taste
In a small saucepan, combine the honey, mustard, onion salt and pepper. Cook and stir over medium-low heat for 3-4 minutes or until heated through.
Brush sauce over both sides of lamb. Broil for about 5-7 minutes per side or until meat reaches desired doneness.
8 Lamb Loin Chops (1 in Thick and 3 oz. each)
1/3 Cup Honey
1/3 Cup Honey Dijon Mustard
Dash of Onion Salt
Pepper to taste
In a small saucepan, combine the honey, mustard, onion salt and pepper. Cook and stir over medium-low heat for 3-4 minutes or until heated through.
Brush sauce over both sides of lamb. Broil for about 5-7 minutes per side or until meat reaches desired doneness.
MINT SANDWICH COOKIES
MINT SANDWICH COOKIES
1 – 16 oz can Whipped Vanilla Frosting
½ t Mint Extract
2 drops green food coloring (optional)
60 Butter Flavored Crackers
2 Cups Semisweet Chocolate Chips
1 Cup Green Candy Melts (optional)
In a large bowl, combine the frosting, extract and food coloring. Spread over half of the crackers; top with remaining crackers
Place Green candy melts in microwave safe bowl. Microwave at half power for 30 seconds. Stir thoroughly. Continue to microwave and stir at 30 second intervals or until smooth. (Add a ½ teaspoon of hydrogenated vegetable shortening if overheated)
Place chocolate chips in another microwave safe bowl. Microwave at half power for 30 seconds. Stir thoroughly. Continue to microwave and stir at 30 second intervals or until smooth. (Add a teaspoon of vegetable oil if overheated)
Dip the cookies in the green candy melts, the chocolate chips or both. Place on waxed paper until the candy/chocolate is set. Store in an airtight container.
1 – 16 oz can Whipped Vanilla Frosting
½ t Mint Extract
2 drops green food coloring (optional)
60 Butter Flavored Crackers
2 Cups Semisweet Chocolate Chips
1 Cup Green Candy Melts (optional)
In a large bowl, combine the frosting, extract and food coloring. Spread over half of the crackers; top with remaining crackers
Place Green candy melts in microwave safe bowl. Microwave at half power for 30 seconds. Stir thoroughly. Continue to microwave and stir at 30 second intervals or until smooth. (Add a ½ teaspoon of hydrogenated vegetable shortening if overheated)
Place chocolate chips in another microwave safe bowl. Microwave at half power for 30 seconds. Stir thoroughly. Continue to microwave and stir at 30 second intervals or until smooth. (Add a teaspoon of vegetable oil if overheated)
Dip the cookies in the green candy melts, the chocolate chips or both. Place on waxed paper until the candy/chocolate is set. Store in an airtight container.
TOMATO AND SPINACH SAUTE
TOMATO AND SPINACH SAUTE
1 Medium Tomato, chopped
1 Cup fresh spinach, chopped
2 Garlic Cloves, minced
1 T Extra Virgin Olive Oil
1 T Balsamic Vinegar
Salt and Pepper to taste
Heat the oil over high heat. Add the spinach. Sauté for 2-3 minutes. Add salt and pepper. Remove from heat and place on serving platter.
In the same pan, add garlic and sauté for about 2 minutes. Stir in chopped tomatoes, salt and pepper. Sauté for another 2 minutes or until heated thoroughly.
Spoon tomato mixture over spinach and drizzle with balsamic vinegar. Serve.
1 Medium Tomato, chopped
1 Cup fresh spinach, chopped
2 Garlic Cloves, minced
1 T Extra Virgin Olive Oil
1 T Balsamic Vinegar
Salt and Pepper to taste
Heat the oil over high heat. Add the spinach. Sauté for 2-3 minutes. Add salt and pepper. Remove from heat and place on serving platter.
In the same pan, add garlic and sauté for about 2 minutes. Stir in chopped tomatoes, salt and pepper. Sauté for another 2 minutes or until heated thoroughly.
Spoon tomato mixture over spinach and drizzle with balsamic vinegar. Serve.
CORN AND SPINACH SAUTE
CORN AND SPINACH SAUTE
1 Cup fresh Corn
1 Cup fresh spinach, chopped
¼ Cup Red Bell Peppers, chopped
1 T Extra Virgin Olive Oil
¼ Cup Onions, diced
¼ Cup Water
Salt and Pepper to taste
Heat the oil over high heat. Add the corn, onions salt and pepper. Sauté for 2-3 minutes
Add the spinach, bell peppers and water and cook for about 2 more minutes. Remove from heat and serve.
1 Cup fresh Corn
1 Cup fresh spinach, chopped
¼ Cup Red Bell Peppers, chopped
1 T Extra Virgin Olive Oil
¼ Cup Onions, diced
¼ Cup Water
Salt and Pepper to taste
Heat the oil over high heat. Add the corn, onions salt and pepper. Sauté for 2-3 minutes
Add the spinach, bell peppers and water and cook for about 2 more minutes. Remove from heat and serve.
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