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Archives for July 2008

Spiced eggplant

July 31, 2008 By Delia

spiced eggplant

Ingredients
2 1/2 pounds eggplant
2/3 cup clarified butter
1 cup chopped onions
4 large ripe tomatoes, chopped
4 teaspoons crushed coriander seed

What’s next
Preheat oven to 325 degrees F (165 degrees C).
Half eggplant(s) and bake for 20 minutes, or until tender. Using a potato masher or pastry blender, crush eggplant.
Heat clarified butter in a medium skillet over medium heat; saute onions until translucent. Stir in tomatoes and eggplant; cook, stirring, until liquid evaporated. Remove from heat and sprinkle with coriander.

Filed Under: Uncategorized

Bahama porkchops

July 30, 2008 By Delia

bahama pork

Ingredients
1 (8 ounce) can pineapple chunks, reserve juice
1 tablespoon cornstarch
2/3 cup tomato-based chili sauce
1/3 cup raisins
1 tablespoon brown sugar
1/8 teaspoon ground cinnamon
4 pork chops
1 tablespoon vegetable oil

What’s next
In medium bowl, blend reserved pineapple juice with cornstarch; stir in pineapple, chili sauce, raisins, sugar and cinnamon and set aside. In large skillet lightly brown chops in oil and drain. Pour pineapple mixture over chops. Cover and simmer 15 minutes or until pork is cooked throughout

Filed Under: Quick Meal Ideas

Greek pasta

July 29, 2008 By Delia

greek past

Ingredients
2 (14.5 ounce) cans Italian-style diced tomatoes
1 (19 ounce) can cannellini beans, drained and rinsed
10 ounces fresh spinach, washed and chopped
8 ounces penne pasta
1/2 cup crumbled feta cheese

What’s next
Cook the pasta in a large pot of boiling salted water until al dente.
Meanwhile, combine tomatoes and beans in a large non-stick skillet. Bring to a boil over medium high heat. Reduce heat, and simmer 10 minutes.
Add spinach to the sauce; cook for 2 minutes or until spinach wilts, stirring constantly.
Serve sauce over pasta, and sprinkle with feta.

Filed Under: Pasta Please

Easy barbecue bratwurst

July 28, 2008 By Delia

bratwurst

You just need 4 fresh bratwurst sausages and half a cup barbeque sauce. Preheat grill for high heat. Fill a marinade injector with barbeque sauce. Inject sauce into each bratwurst until the skin is tight. Place bratwurst on the grill, and cook for 10 minutes, turning once. Serve on buns.

Filed Under: For the Grill

Easy Eggplant Parmesan

July 25, 2008 By Delia

eggplant parmesan

Ingredients
1 egg
1 tablespoon water
1 small eggplant, cut into 3/4 inch thick slices
1 cup dried bread crumbs, seasoned
1 1/2 cups shredded mozzarella cheese
1/4 cup spaghetti sauce
1/4 teaspoon crushed red pepper flakes
3 tablespoons grated Parmesan cheese

What’s next
In a small bowl beat the egg and water together. Place the bread crumbs in shallow dish. Dip eggplant slices in egg mixture then in crumbs, being sure to coat thoroughly. Heat oil in a large skillet over medium-high heat until hot. Add eggplant slices and reduce heat to medium. Cook for 3 to 4 minutes per side or until golden brown and tender. Sprinkle mozzarella cheese over eggplant during last minute of cooking to melt. While eggplant is cooking, combine spaghetti sauce and pepper flakes in a microwave-safe measuring cup. Cover with plastic wrap and cook at high power for 2 minutes or until heated through.
Top eggplant with sauce and Parmesan cheese and serve.

Filed Under: Quick Meal Ideas

Easy Skillet Chicken a la King

July 24, 2008 By Delia

chicken ala king

Serve on rice or bread.

Ingredients

1 pound skinless, boneless chicken breast halves – cut into bite-size pieces
1 tablespoon olive oil
1 cup milk
1 (10.75 ounce) can condensed cream of chicken soup
1 cup fresh sliced mushrooms
2 tablespoons chopped pimento peppers
1 teaspoon onion powder
1/2 teaspoon ground black pepper

What’s next

In a large skillet, heat oil. When hot add chicken and saute 4 to 5 minutes until about halfway cooked. Add mushrooms and continue to saute until chicken is lightly browned and cooked through (juices run clear). Stir in the milk, soup, mushrooms, pimentos, onion powder and pepper. Bring all to a boil. Cover skillet and reduce heat. Let simmer for 2 to 3 minutes. Stir together and serve.

Filed Under: Yummy Can't Say No Chicken Recipes

Ten meals on Ten dollars

July 23, 2008 By Delia

budget

Check out this great article on how to prepare 10 meals on $10. Proof that you can still eat well in this economy!

Filed Under: Tid Bits & News

Fruited Curry Chicken Salad

July 22, 2008 By Delia

fruity chicken salad

Serve on a croissant or a honey pita. Let the flavors meld together for a day for a fuller flavor.

Ingredients
4 skinless, boneless chicken breast halves – cooked and diced
1 stalk celery, chopped
1/2 onion, chopped
1 small apple – peeled, cored and chopped
1/3 cup golden raisins
1/3 cup seedless green grapes, halved
1/2 cup chopped toasted pecans
1/8 teaspoon ground black pepper
1/2 teaspoon curry powder
3/4 cup mayonnaise

What’s next
In a large salad bowl combine the chicken, celery, onion, apple, raisins, grapes, pecans, pepper, curry powder and mayonnaise. Mix all together, tossing to coat. Salad is ready to serve!

Filed Under: Recipe, Salad Recipe

Tuna croquettes

July 21, 2008 By Delia

tuna croquettes

Ingredients

2 tablespoons butter
1/4 cup all-purpose flour
3/4 teaspoon salt
1/8 teaspoon pepper
1 cup milk
2 cans (7 ounces each) tuna, drained
2 tablespoons chopped parsley
1/2 teaspoon lemon juice
fine dry bread crumbs
1 egg, lightly beaten
2 tablespoons water
oil for deep frying

What’s next
In medium saucepan, melt butter. Add flour, salt and pepper; mix well. Gradually add milk and cook until thick, stirring constantly. Stir in tuna, parsley and lemon juice; mix well then chill. Shape mixture into 8 croquettes; roll in crumbs, dip into slightly beaten egg mixed with water and roll again in crumbs. Fry in small batches in deep fat at about 370° for about 5 minutes. Croquettes should be golden brown. Transfer tuna croquettes to paper towels to drain.
Serves 4.

Filed Under: Recipe

Honey mustard chicken

July 17, 2008 By Delia

honey mustard chicken

Ingredients

4 skinless, boneless chicken breast halves
3/4 cup honey
1/2 cup prepared mustard
lemon pepper to taste
4 slices bacon, cut in half
1 cup shredded mozzarella cheese

What’s next

Preheat oven to 375 degrees F (190 degrees C).
Place the chicken breast halves in a baking dish, and drizzle evenly with honey and mustard. Sprinkle with lemon pepper.
Bake chicken 25 minutes in the preheated oven. Top each breast half with 2 bacon slice halves, and sprinkle evenly with cheese. Continue baking 10 minutes, or until chicken juices run clear, bacon is crisp, and cheese is bubbly

Filed Under: Fast Meal Ideas, Quick Meal Ideas, Recipe

Malaysian coconut chicken

July 16, 2008 By Delia

coconut chicken

Ingredients

1 (3 pound) whole chicken
1 coconut, drained and meat grated
2 lemons, juiced
1 bunch green onions, chopped
3 tablespoons dried red pepper flakes
salt to taste

What’s next

Preheat the oven to 375 degrees F (190 degrees C). Place whole chicken into a roasting pan. Roast in the oven for 1 hour, or until the leg moves easily within its socket. Remove from the oven, and allow the chicken to cool slightly.

Remove the skin from the chicken and discard. Tear the meat from the bones, and chop into small pieces. Discard bones, and place the chicken in a large bowl. Stir in green onions and grated coconut. Sprinkle liberally with lemon juice. Season with salt and red pepper flakes. Taste and adjust amounts of lemon juice, salt and red pepper so that one does not overwhelm the others

Filed Under: Recipe, Yummy Can't Say No Chicken Recipes

Orange roasted chicken

July 15, 2008 By Delia

orange chicken

Ingredients
1 cup chicken broth
1 (4 pound) whole chicken, rinsed and patted dry
1/2 cup butter, cut into 1 tablespoon sized pieces
2 navel oranges, halved
salt and pepper to taste
2 cloves garlic, minced
1/2 cup butter, melted
2 sprigs fresh rosemary
2 sprigs fresh thyme
2 sprigs fresh sage

What’s next
Preheat oven to 350 degrees F (175 degrees C). Pour the chicken broth into a small roasting pan, and set aside.
Loosen the skin from the breasts and thighs of the chicken. Stuff the butter pieces evenly underneath the skin of the chicken, and place into the roasting pan. Squeeze the orange halves over the chicken, and stuff the orange halves into the chicken cavity. Tie the legs together with kitchen twine. Sprinkle the chicken with salt and pepper to taste, then rub in the minced garlic. Drizzle the melted butter all over the chicken, then lay the herb sprigs onto the breast and around the legs.
Cover the dish with aluminum foil, and bake in the preheated oven for 20 minutes. Uncover and baste the chicken with the pan juices. Continue cooking until the chicken is no longer pink, or until a meat thermometer inserted into the thickest part of the thigh reads 165 degrees F (74 degrees C), 1 to 2 hours. Baste the chicken every 10 to 15 minutes after you uncover it. Once cooked, allow the chicken to rest out of the oven for 10 minutes before slicing

Filed Under: Recipe, Yummy Can't Say No Chicken Recipes

Skimming off fat

July 14, 2008 By Delia

fat

Watching your health? Rest your porkchops or fried chicken on paper towels to drain the fat before serving.

Filed Under: Tid Bits & News

Chicken ‘cubes’

July 13, 2008 By Delia

broth

Homemade chicken broth is cheaper and more flavorful than storebought cubes or powders. To make it as convenient, though, try this tip: freeze your broth in ice cube trays. You can just get a handful of cubes when you need it for sautes or gravies.

Filed Under: Tid Bits & News

Honey Chicken Stirfry

July 11, 2008 By Delia

honey chicken

Ingredients

1 pound boneless skinless chicken breasts, cut into 1 inch pieces
1 garlic clove, minced
3 teaspoons olive oil, divided
3 tablespoons honey
2 tablespoons reduced-sodium soy sauce
1/8 teaspoon salt
1/8 teaspoon pepper
1 (16 ounce) package frozen broccoli stir-fry vegetable blend
2 teaspoons cornstarch
1 tablespoon cold water
Hot cooked rice

What’s Next
In a large nonstick skillet or wok, stir-fry chicken and garlic in 2 teaspoons oil. Add the honey, soy sauce, salt and pepper. Cook and stir until chicken is lightly browned and juices run clear. Remove and keep warm.
In the same pan, stir-fry the vegetables in remaining oil for 4-5 minutes or until heated through. Return chicken to the pan; mix well. Combine cornstarch and cold water until smooth; stir into chicken mixture. Bring to a boil; cook and stir for 1 minute or until thickened. Serve over rice.

Filed Under: Recipe

Perfect meatloaf

July 10, 2008 By Delia

meatloaf

Meatloaf — either love them or hate them. Here are secrets to a really amazing meatloaf

Filed Under: Tid Bits & News

Chicago style hotdogs

July 9, 2008 By Delia

chicago hotdog

Ingredients

1 all-beef hot dog
1 poppyseed hot dog bun
1 tablespoon yellow mustard
1 tablespoon sweet green pickle relish
1 tablespoon chopped onion
4 tomato wedges
1 dill pickle spear
2 sport peppers
1 dash celery salt

What’s next

Bring a pot of water to a boil. Reduce heat to low, place hot dog in water, and cook 5 minutes or until done. Remove hot dog and set aside. Carefully place a steamer basket into the pot and steam the hot dog bun 2 minutes or until warm.
Place hot dog in the steamed bun. Pile on the toppings in this order: yellow mustard, sweet green pickle relish, onion, tomato wedges, pickle spear, sport peppers, and celery salt. The tomatoes should be nestled between the hot dog and the top of the bun. Place the pickle between the hot dog and the bottom of the bun. Don’t even think about ketchup!

Filed Under: Fast Meal Ideas

Souvlaki

July 8, 2008 By Delia

souvlakiIngredients1 lemon, juiced1/4 cup olive oil1/4 cup soy sauce1 teaspoon dried oregano3 cloves garlic, crushed4 pounds pork tenderloin, cut into 1 inch cubes2 medium yellow onions, cut into 1 inch pieces2 green bell peppers, cut into 1 inch piecesskewersWhat’s nextIn a large glass bowl, mix together lemon juice, olive oil, soy sauce, oregano, and garlic; add pork, onions, and green peppers, and stir to coat. Cover, and refrigerate for 2 to 3 hours.Preheat grill for medium-high heat. Thread pork, peppers, and onions onto skewers.Lightly oil grate. Cook for 10 to 15 minutes, or to desired doneness, turning skewers frequently for even cooking.

Filed Under: Beef- It's What's For Dinner

Spanish Egg Casserole

July 7, 2008 By Delia

egg casserole

Ingredients

6 oz. noodles
1/2 c. chopped onion
1/2 c. chopped green pepper
3 tbsp. butter
1 can stewed tomatoes
1 c. grated sharp cheese
1/4 c. butter
1/4 c. flour
1/2 tsp. salt
6 cooked eggs, hard boiled

What’s next

Cook noodles. Cook onions and peppers in 3 tablespoons butter until tender. Add tomatoes, simmer 10 minutes. Add cheese to 1/4 cup butter, melt, blend in flour and salt. Stir into tomato mixture and turn off heat. Layer mixture in 8 x 8 inch baking dish as follows: noodles, tomatoes, sliced eggs, noodles, tomatoes. Bake 25 minutes at 350 degrees.

Filed Under: Recipe

Easy chicken pot pie

July 4, 2008 By Delia

chicken pot pie

Ingredients

1 cup cooked chicken
10 ounces frozen mixed vegetables
1 small potato, cooked & diced
2 tablespoons butter
2 tablespoons flour
2 cups chicken broth
1 cup Bisquick baking mix
1/2 cup milk
1 egg

What’s next

Melt butter in a medium size saucepan. Add flour and cook over medium heat, about five minutes. Add chicken broth and heat until mixture just begins to boil. Reduce heat; add chicken, potato and mixed vegetables until heated through. Pour into a 2 quart casserole dish. Combine Bisquick, milk, and egg; pour over chicken mixture. Bake at 400 F. for 30 minutes or until golden.
Serving Size: 4

Filed Under: Fast Meal Ideas, Recipe, Yummy Can't Say No Chicken Recipes

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