chicken, cooked and shredded
avocado
mayo, just a little
green onion, sliced
cilantro
lime juice to taste
salt/pepper to taste
Thanks http://becomingbetty.blogspot.com/
Showing posts with label recipe. Show all posts
Showing posts with label recipe. Show all posts
Wednesday, December 7, 2011
My New Favorite Lunch (avocado chicken salad with instructions)
avocado chicken salad
chicken, cooked and shredded
avocado
mayo, just a little
green onion, sliced
cilantro
lime juice to taste
salt/pepper to taste
Thanks http://becomingbetty.blogspot.com/
chicken, cooked and shredded
avocado
mayo, just a little
green onion, sliced
cilantro
lime juice to taste
salt/pepper to taste
Thanks http://becomingbetty.blogspot.com/
Sunday, November 6, 2011
This mornings Breakfast with recipe Fried Apple Pancake Rings yummy
We had a very yummy Breakfast this morning!
Fried Apple Pancake Rings
Ingredients
1 Cup Bisquick Baking Mix
1 Egg
1/2 Cup Milk
1 Teaspoon Pumpkin Pie Spice
Zest of 1/2 Lemon
2 Medium Apples
pared and cored
Lemon juice and zest (for apple cider syrup)
Apple cider
Cinnamon
Instructions To make hot apple cider syrup: Add apple cider, lemon juice and zest, and cinnamon to a saucepan and bring to a boil. Reduce the liquid to a syrup consistency, by half.
Instructions
-Beat baking mix, egg and milk with rotary beater until smooth. Add pumpkin pie spice and lemon zest to batter and mix until incorporated.
-Grease griddle.
-Core and cut apples crosswise in 1/8-inch slices.
-Using a toothpick dip slices into batter. Cook on hot griddle until golden brown, turning once. Serve hot with apple cider syrup.
recipe from http://beta.abc.go.com/
Fried Apple Pancake Rings
Ingredients
1 Cup Bisquick Baking Mix
1 Egg
1/2 Cup Milk
1 Teaspoon Pumpkin Pie Spice
Zest of 1/2 Lemon
2 Medium Apples
pared and cored
Lemon juice and zest (for apple cider syrup)
Apple cider
Cinnamon
Instructions To make hot apple cider syrup: Add apple cider, lemon juice and zest, and cinnamon to a saucepan and bring to a boil. Reduce the liquid to a syrup consistency, by half.
Instructions
-Beat baking mix, egg and milk with rotary beater until smooth. Add pumpkin pie spice and lemon zest to batter and mix until incorporated.
-Grease griddle.
-Core and cut apples crosswise in 1/8-inch slices.
-Using a toothpick dip slices into batter. Cook on hot griddle until golden brown, turning once. Serve hot with apple cider syrup.
recipe from http://beta.abc.go.com/
Monday, October 24, 2011
MY NEW FAVORITE DRINK ( hubby's too)
Anyone who knows me personally knows I love Sonic Drive-in and then didn't have one here till recently so I didn't get to enjoy all their awesome drink options growing up other than when I was on vacation.
Anyways Just recently I stumbled across a clone drink recipe for their Ocean Water
3 tablespoons water
3 tablespoons sugar
1 teaspoon artificial coconut extract
2 drops blue food coloring
2 (12 ounce) cans Sprite
ice
Directions:
1 combine water and sugar.
2 microwave for 30-45 seconds and stir.
3 allow to cool, then add coloring and extract.
4 stir well.
5 mix into sprite and pour over ice.
I am in love and even hubby who is not a coconut fan has been drinking it :)
Note: I leave out the food coloring
Hope you enjoy it as much as we do.
recipe from www.food.com
Anyways Just recently I stumbled across a clone drink recipe for their Ocean Water
3 tablespoons water
3 tablespoons sugar
1 teaspoon artificial coconut extract
2 drops blue food coloring
2 (12 ounce) cans Sprite
ice
Directions:
1 combine water and sugar.
2 microwave for 30-45 seconds and stir.
3 allow to cool, then add coloring and extract.
4 stir well.
5 mix into sprite and pour over ice.
I am in love and even hubby who is not a coconut fan has been drinking it :)
Note: I leave out the food coloring
Hope you enjoy it as much as we do.
recipe from www.food.com
Thursday, September 29, 2011
My new favorite Fall cookie -Caramel Stuffed Apple Cider Cookies Recipe
I do a lot of cooking and baking and would like to share some of the recipes with all of you. I am going to be making a better effort to make more posts with yummy recipes :)
Today I made the most Yummy cookies (Caramel Stuffed Apple Cider Cookies)
If you like apple and caramel you must try these!
Ingredients
1 cup softened butter
1 cup granulated sugar
1/2 teaspoon salt
1 box (7.4 oz) Alpine Spiced Apple Cider Instant Original Drink mix -not sugar free- all 10 packets (I found this in my grocery store near the hot chocolate mixes.)
2 eggs
1 teaspoon vanilla extract
1 teaspoon baking soda
1/2 teaspoon baking powder
1 teaspoon ground cinnamon
3 cups all purpose flour
1 bag Kraft Caramels (14 oz)
Directions:
Preheat oven to 350° F. Line cookie sheets with parchment. (You really need the parchment!)
-In a small bowl whisk together flour, baking soda, baking powder and cinnamon.
With your mixer (or an energetic spoon) cream together butter, sugar, salt and all 10 packages of apple cider drink mix powder, until light and fluffy.
-Beat in eggs, one at a time. Add vanilla and mix well.
-Gradually add flour mixture to butter/egg mixture. Mix until just combined.
Refrigerate for about an hour. (If you're really impatient you don't have to do this, but it makes it so much easier to work with.)
-When you are ready to bake, unwrap your caramels.
Scoop out cookie dough ball about the size of a walnut.
-Flatten the ball of dough slightly in the palm of your hand. Press the unwrapped caramel into the center of your dough and seal the dough around it, covering it completely. Place on parchment covered cookie sheets 2 inches apart.
-Bake 12-14 minutes, or until very lightly browned around the edges. Please don't over-bake! Once the cookies are done, slide the parchment off of the baking sheet right out onto the counter. Allow cookies to partially cool on the parchment. When cookies are cool enough to be firm but still slightly warm, carefully twist off of parchment and allow to finish cooling upside down (either on the parchment or on a rack.)
If you forget about them and they cool too much and stick to your parchment, put them into the freezer for a few minutes and they'll pop right off.
Yield: about 4 dozen, depending on how large you make your cookies (or how many caramels have been snitched out of your bag before you begin.) Store in an airtight container.
Recipe taken from http://scrambledhenfruit.blogspot.com
Today I made the most Yummy cookies (Caramel Stuffed Apple Cider Cookies)
If you like apple and caramel you must try these!
Ingredients
1 cup softened butter
1 cup granulated sugar
1/2 teaspoon salt
1 box (7.4 oz) Alpine Spiced Apple Cider Instant Original Drink mix -not sugar free- all 10 packets (I found this in my grocery store near the hot chocolate mixes.)
2 eggs
1 teaspoon vanilla extract
1 teaspoon baking soda
1/2 teaspoon baking powder
1 teaspoon ground cinnamon
3 cups all purpose flour
1 bag Kraft Caramels (14 oz)
Directions:
Preheat oven to 350° F. Line cookie sheets with parchment. (You really need the parchment!)
-In a small bowl whisk together flour, baking soda, baking powder and cinnamon.
With your mixer (or an energetic spoon) cream together butter, sugar, salt and all 10 packages of apple cider drink mix powder, until light and fluffy.
-Beat in eggs, one at a time. Add vanilla and mix well.
-Gradually add flour mixture to butter/egg mixture. Mix until just combined.
Refrigerate for about an hour. (If you're really impatient you don't have to do this, but it makes it so much easier to work with.)
-When you are ready to bake, unwrap your caramels.
Scoop out cookie dough ball about the size of a walnut.
-Flatten the ball of dough slightly in the palm of your hand. Press the unwrapped caramel into the center of your dough and seal the dough around it, covering it completely. Place on parchment covered cookie sheets 2 inches apart.
-Bake 12-14 minutes, or until very lightly browned around the edges. Please don't over-bake! Once the cookies are done, slide the parchment off of the baking sheet right out onto the counter. Allow cookies to partially cool on the parchment. When cookies are cool enough to be firm but still slightly warm, carefully twist off of parchment and allow to finish cooling upside down (either on the parchment or on a rack.)
If you forget about them and they cool too much and stick to your parchment, put them into the freezer for a few minutes and they'll pop right off.
Yield: about 4 dozen, depending on how large you make your cookies (or how many caramels have been snitched out of your bag before you begin.) Store in an airtight container.
Recipe taken from http://scrambledhenfruit.blogspot.com
Friday, July 22, 2011
Last night's amazing dinner including Recipe
As many of you know I cook 5 nights a week and am always looking for new recipes. Many of the new recipes are good but the one I tried last night (Chicken With Creamy Cilantro-Lime Sauce) was Amazing. Everybody here loved it.
Recipe courtesy of www.mygourmetconnection.com
Chicken With Creamy Cilantro-Lime Sauce
Ingredients ~
1 lb chicken tenderloins
1/3 cup flour
1-1/2 tablespoons spicy seasoning blend (see below)
2 tablespoons vegetable oil
1/3 cup low-sodium chicken broth
1 tablespoon sugar (or agave nectar)
2 tablespoons freshly squeezed lime juice
2 green onions, sliced
2 tablespoons heavy cream
1-1/2 tablespoons fresh cilantro, finely chopped
Spicy seasoning blend ~
1 teaspoon salt
1 teaspoon paprika
1 teaspoon garlic powder
1/2 teaspoon cumin
1/2 teaspoon onion powder
1/2 to 1 teaspoon cayenne pepper (to taste)
1/2 teaspoon freshly ground black pepper
Preparation ~
In a shallow dish, combine the flour with 1-1/2 tablespoons of the spicy seasoning blend. You should have about 1/2 teaspoon of the blend remaining - reserve this for finishing the sauce. Dredge the chicken in the flour mixture.
Heat the vegetable oil in a large pan over medium heat. Add the chicken and cook, turning frequently, until lightly browned and cooked through, about 6 to 8 minutes. Transfer to a serving plate and cover to keep warm.
Add the chicken broth and sugar to the pan. Increase the heat to medium-high and stir until the sugar dissolves, scraping up any browned bits on the bottom of the pan as well. Add the lime juice, green onions and the 1/2 teaspoon reserved seasoning blend. Continue cooking for about 1 minute, just until the onions soften. Whisk in the heavy cream, add the cilantro, then pour over the chicken. If desired, garnish with a sprig of cilantro and lime wedges. Serve immediately.
Makes 4 servings
I will be making this frequently. It's soooo good!
Recipe courtesy of www.mygourmetconnection.com
Chicken With Creamy Cilantro-Lime Sauce
Ingredients ~
1 lb chicken tenderloins
1/3 cup flour
1-1/2 tablespoons spicy seasoning blend (see below)
2 tablespoons vegetable oil
1/3 cup low-sodium chicken broth
1 tablespoon sugar (or agave nectar)
2 tablespoons freshly squeezed lime juice
2 green onions, sliced
2 tablespoons heavy cream
1-1/2 tablespoons fresh cilantro, finely chopped
Spicy seasoning blend ~
1 teaspoon salt
1 teaspoon paprika
1 teaspoon garlic powder
1/2 teaspoon cumin
1/2 teaspoon onion powder
1/2 to 1 teaspoon cayenne pepper (to taste)
1/2 teaspoon freshly ground black pepper
Preparation ~
In a shallow dish, combine the flour with 1-1/2 tablespoons of the spicy seasoning blend. You should have about 1/2 teaspoon of the blend remaining - reserve this for finishing the sauce. Dredge the chicken in the flour mixture.
Heat the vegetable oil in a large pan over medium heat. Add the chicken and cook, turning frequently, until lightly browned and cooked through, about 6 to 8 minutes. Transfer to a serving plate and cover to keep warm.
Add the chicken broth and sugar to the pan. Increase the heat to medium-high and stir until the sugar dissolves, scraping up any browned bits on the bottom of the pan as well. Add the lime juice, green onions and the 1/2 teaspoon reserved seasoning blend. Continue cooking for about 1 minute, just until the onions soften. Whisk in the heavy cream, add the cilantro, then pour over the chicken. If desired, garnish with a sprig of cilantro and lime wedges. Serve immediately.
Makes 4 servings
I will be making this frequently. It's soooo good!
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