INGREDIENTS:
6 frozen skinless, boneless chicken breast halves
1 (12 ounce) bottle or 1 /12 cups barbeque sauce
1/2 cup Italian salad dressing
1/4 cup brown sugar
2 tablespoons Worcestershire sauce
DIRECTIONS:
1. Place chicken in a slow cooker (frozen okay).
2. In a bowl, mix the barbeque sauce, Italian salad dressing, brown sugar, and Worcestershire sauce. Pour over the chicken.
3. Cover, and cook 3 to 4 hours on High or 6 to 8 hours on Low.
NOTES:
I used the Stubb's brand for the BBQ sauce. It was a little too vinegary for us, so I added a bit more brown sugar. I'll try the Jack Daniels brand next time.
Before the last hour, I went in and shredded the chicken. That is also when I tasted it and adjusted accordingly. We made sandwiches with the chicken and added some mayonnaise to the bread.
Oh, and I cut the recipe in half. That was more than enough to feed Vuong, Emma, and I for two days.
RESULTS:
This was very, very good.
UPDATE:
I've made this recipe several times. I've found that the best BBQ sauce is the original Sweet Baby Ray's. I usually have to add a little bit more brown sugar, though...but I don't add it until I go to shred the chicken so I can add according to taste. I once added way too much sugar and it kind of ruined the chicken. You want to add enough sugar so it doesn't taste too tart, but it still tastes like BBQ.
For the italian dressing and worcestershire sauce, brand types don't seem to matter. The last time I made it, I used the safeway generics and the chicken probably came out the best it ever did.
Oh, and I usually cook it in the crockpot for 6 hours on low. Shred the chicken. Then leave it on "keep warm" for another 30 minutes or so...just enough time for the chicken to absorb the sauce.
We use just regular white loaf bread for our sandwiches. It's also good with some sliced cheese.
Also, leftovers freeze very well!
Tuesday, June 16, 2009
Saturday, March 21, 2009
Pancakes
INGREDIENTS:
4 eggs, well beaten
1/2 cup flour
1/2 cup melted butter
4 TB sugar
1 cup milk
1/2 tsp vanilla (optional)
DIRECTIONS:
1. Mix eggs, sugar, butter, & milk.
2. Add flour
3. Cook on greased griddle. Make the pancakes small.
NOTES:
The pancakes come out pretty thin. It's probably more of a crepe than a pancake. Don't flip onto the second side until it's almost cooked. It shouldn't have to cook too long on the second side.
RESULTS:
Yummmmmmy!!! You don't even need syrup with this. I am never making pancakes out of the box ever again. Vuong always wants me to make these pancakes and Emma eats an entire one by herself.
4 eggs, well beaten
1/2 cup flour
1/2 cup melted butter
4 TB sugar
1 cup milk
1/2 tsp vanilla (optional)
DIRECTIONS:
1. Mix eggs, sugar, butter, & milk.
2. Add flour
3. Cook on greased griddle. Make the pancakes small.
NOTES:
The pancakes come out pretty thin. It's probably more of a crepe than a pancake. Don't flip onto the second side until it's almost cooked. It shouldn't have to cook too long on the second side.
RESULTS:
Yummmmmmy!!! You don't even need syrup with this. I am never making pancakes out of the box ever again. Vuong always wants me to make these pancakes and Emma eats an entire one by herself.
Monday, March 9, 2009
Bran Muffins
INGREDIENTS
1 1/2 cups wheat bran
1 cup buttermilk (or 1 tablespoon vinger + enough milk to make 1 cup, let stand for 5 min)
1/3 cup oil (or applesauce)
1 egg
2/3 cup brown sugar
1/2 tsp vanilla extract
1 cup flour
1 tsp baking soda
1 tsp baking powder
1/2 tsp salt
DIRECTIONS
1. Preheat oven to 375. Grease or line 12 muffin cups.
2. Mix together wheat bran and buttermilk. Let stand for 10 minutes.
3. Beat together oil, egg, sugar and vanilla. Add to buttermilk mixture.
4. Sift together flour, baking soda, baking powder and salt.
5. Stir flour mixture into buttermilk mixture until just blended.
6. Spoon batter into prepared muffin tins.
7. Bake for 15 to 20 minutes.
NOTES
This recipe is enough to make exactly 12 regular sized muffins. The first time I made these, I used up the batter to fill about 10 cupcake cups. They didn't come out nice and round at the top. So if your batter fills up less than 12 cupcake cups, you probably overfilled. Doesn't matter really, 'cause you can still eat them. =P
As mentioned above, you can make your own buttermilk. Just take one tablespoon of white vinegar, add enough milk to make it a cup, and let it stand for 5 minutes. Now I'll never have to buy buttermilk and waste the rest of it again! Also, you can substitute oil with applesauce. You can pretty much do that for any baking recipe.
You can also add fruits or maybe some grated veggies (i.e. carrots or zucchini) to the batter. I plan to try blueberries next time. I also plan to try wheat flour next time too.
RESULTS
These are good and very moist! Emma looooooves these. She can eat one whole muffin by herself...and probably more if we let her. I baked these Friday night and we ate them over the whole weekend. It makes for a good breakfast or snack for Emma...and us!
1 1/2 cups wheat bran
1 cup buttermilk (or 1 tablespoon vinger + enough milk to make 1 cup, let stand for 5 min)
1/3 cup oil (or applesauce)
1 egg
2/3 cup brown sugar
1/2 tsp vanilla extract
1 cup flour
1 tsp baking soda
1 tsp baking powder
1/2 tsp salt
DIRECTIONS
1. Preheat oven to 375. Grease or line 12 muffin cups.
2. Mix together wheat bran and buttermilk. Let stand for 10 minutes.
3. Beat together oil, egg, sugar and vanilla. Add to buttermilk mixture.
4. Sift together flour, baking soda, baking powder and salt.
5. Stir flour mixture into buttermilk mixture until just blended.
6. Spoon batter into prepared muffin tins.
7. Bake for 15 to 20 minutes.
NOTES
This recipe is enough to make exactly 12 regular sized muffins. The first time I made these, I used up the batter to fill about 10 cupcake cups. They didn't come out nice and round at the top. So if your batter fills up less than 12 cupcake cups, you probably overfilled. Doesn't matter really, 'cause you can still eat them. =P
As mentioned above, you can make your own buttermilk. Just take one tablespoon of white vinegar, add enough milk to make it a cup, and let it stand for 5 minutes. Now I'll never have to buy buttermilk and waste the rest of it again! Also, you can substitute oil with applesauce. You can pretty much do that for any baking recipe.
You can also add fruits or maybe some grated veggies (i.e. carrots or zucchini) to the batter. I plan to try blueberries next time. I also plan to try wheat flour next time too.
RESULTS
These are good and very moist! Emma looooooves these. She can eat one whole muffin by herself...and probably more if we let her. I baked these Friday night and we ate them over the whole weekend. It makes for a good breakfast or snack for Emma...and us!
Thursday, February 26, 2009
Eggplant Gratin
INGREDIENTS
Good olive oil, for frying
3/4 pound eggplant, unpeeled, sliced 1/2-inch thick
1/4 cup ricotta cheese
1 extra-large egg
1/4 cup half-and-half
1/2 cup plus 2 tablespoons freshly grated Parmesan
Kosher salt
Freshly ground black pepper
1/2 cup good bottled marinara sauce
DIRECTIONS
1) Preheat the oven to 400 degrees F.
2) Heat about 1/8-inch of olive oil in a very large frying pan over medium heat. When the oil is almost smoking, add several slices of eggplant and cook, turning once, until they are evenly browned on both sides and cooked through, about 5 minutes. Be careful, it splatters! Transfer the cooked eggplant slices to paper towels to drain. Add more oil, heat, and add more eggplant until all the slices are cooked.
3) Meanwhile, in a small bowl, mix together the ricotta, egg, half-and-half, 1/4 cup of the Parmesan, 1/8 teaspoon salt, and 1/8 teaspoon pepper.
4) In each of 2 individual gratin dishes, place a layer of eggplant slices, then sprinkle with Parmesan, salt and pepper and spoon 1/2 of the marinara sauce.
5) Next, add a second layer of eggplant, more salt and pepper, half the ricotta mixture, and finally 1 tablespoon of grated Parmesan on top.
6) Place the gratins on a baking sheet and bake for 25 to 30 minutes or until the custard sets and the top is browned. Serve warm.
NOTES
Definitely a keeper. Even Vuong enjoyed it and he usually needs meat in his dishes. Next time, I'll try to put some ground beef in it. It was perfect to feed Emma also, 'cause the eggplant was nice and tender.
Good olive oil, for frying
3/4 pound eggplant, unpeeled, sliced 1/2-inch thick
1/4 cup ricotta cheese
1 extra-large egg
1/4 cup half-and-half
1/2 cup plus 2 tablespoons freshly grated Parmesan
Kosher salt
Freshly ground black pepper
1/2 cup good bottled marinara sauce
DIRECTIONS
1) Preheat the oven to 400 degrees F.
2) Heat about 1/8-inch of olive oil in a very large frying pan over medium heat. When the oil is almost smoking, add several slices of eggplant and cook, turning once, until they are evenly browned on both sides and cooked through, about 5 minutes. Be careful, it splatters! Transfer the cooked eggplant slices to paper towels to drain. Add more oil, heat, and add more eggplant until all the slices are cooked.
3) Meanwhile, in a small bowl, mix together the ricotta, egg, half-and-half, 1/4 cup of the Parmesan, 1/8 teaspoon salt, and 1/8 teaspoon pepper.
4) In each of 2 individual gratin dishes, place a layer of eggplant slices, then sprinkle with Parmesan, salt and pepper and spoon 1/2 of the marinara sauce.
5) Next, add a second layer of eggplant, more salt and pepper, half the ricotta mixture, and finally 1 tablespoon of grated Parmesan on top.
6) Place the gratins on a baking sheet and bake for 25 to 30 minutes or until the custard sets and the top is browned. Serve warm.
NOTES
Definitely a keeper. Even Vuong enjoyed it and he usually needs meat in his dishes. Next time, I'll try to put some ground beef in it. It was perfect to feed Emma also, 'cause the eggplant was nice and tender.
http://www.foodnetwork.com/recipes/ina-garten/eggplant-gratin-recipe/index.html
Sunday, December 14, 2008
Red Velvet Cake
Magnolia Bakery Red Velvet Cake with Creamy Vanilla Frosting
Cake
3 1/3 cups cake flour (not self-rising)
OR 2 ½ cups all purpose flour
3/8 cup + 2 tsp corn starch
¾ cup (1 ½ sticks) unsalted butter, softened
2 ¼ cups sugar
3 large eggs, at room temperature
6 tablespoons red food coloring
3 tablespoons unsweetened cocoa
1 ½ teaspoons vanilla extract
1 ½ teaspoons salt
1 ½ cups buttermilk
1 ½ teaspoons cider vinegar
1 ½ teaspoons baking soda
Preheat the oven to 350 degrees.
Grease and lightly flour three 9 x 2-inch round cake pans, then line the bottom with waxed paper.
To make the cake: In a small bowl, sift the cake flour and set aside. In a large bowl, on the medium speed of an electric mixer, cream the butter and sugar until very light and fluffy, about 5 minutes. Add the eggs, one at a time, beating well after each addition.
In a small bowl, whisk together the red food coloring, cocoa, and vanilla. Add to the batter and beat well.
In a measuring cup, stir the salt into the buttermilk. Add to the batter in three parts, alternating with the flour. With each addition, beat until the ingredients are incorporated, but do not over beat.
In a small bow, stir together the cider vinegar and baking soda. Add to the batter and mix well. Using a rubber spatula, scrape down the batter in the bowl, making sure the ingredients are well blended and the batter is smooth.
Divide the batter among the prepared pans. Bake for 30-40 minutes, or until a cake tester inserted in the center of the cake comes out clean. Let the layers cool in the pans for 1 hour. Remove from the pans and cool completely on a wire rack.
When the cake has cooled, spread the frosting between the layers, then the ice top and sides of the cake with Creamy Vanilla Frosting.
Makes one 3-layer 9-inch cake
Frosting
6 tablespoons all-purpose flour
2 cups milk
2 cups (4 sticks) unsalted butter, softened
2 cups sugar
2 teaspoons vanilla extract
In a medium-size saucepan, whisk the flour into the milk until smooth. Place over medium heat and , stirring constantly, cook until the mixture becomes very thick and begins to bubble, 10-15 minutes. Cover with waxed paper placed directly on the surface and cool to room temperature, about 30 minutes.
In a large bowl, on the medium high speed of an electric mixer, beat the butter for 3 minutes, until smooth and creamy. Gradually add the sugar, beating continuously 3 minutes, until smooth and fluffy. Add the vanilla and beat well.
Add the cooled milk mixture, and continue to beat on the medium high speed for 5 minutes, until very smooth and noticeably whiter in color. Cover and refrigerate for 15 minutes (no less and no longer – set a timer!) Use immediately.
Cake
3 1/3 cups cake flour (not self-rising)
OR 2 ½ cups all purpose flour
3/8 cup + 2 tsp corn starch
¾ cup (1 ½ sticks) unsalted butter, softened
2 ¼ cups sugar
3 large eggs, at room temperature
6 tablespoons red food coloring
3 tablespoons unsweetened cocoa
1 ½ teaspoons vanilla extract
1 ½ teaspoons salt
1 ½ cups buttermilk
1 ½ teaspoons cider vinegar
1 ½ teaspoons baking soda
Preheat the oven to 350 degrees.
Grease and lightly flour three 9 x 2-inch round cake pans, then line the bottom with waxed paper.
To make the cake: In a small bowl, sift the cake flour and set aside. In a large bowl, on the medium speed of an electric mixer, cream the butter and sugar until very light and fluffy, about 5 minutes. Add the eggs, one at a time, beating well after each addition.
In a small bowl, whisk together the red food coloring, cocoa, and vanilla. Add to the batter and beat well.
In a measuring cup, stir the salt into the buttermilk. Add to the batter in three parts, alternating with the flour. With each addition, beat until the ingredients are incorporated, but do not over beat.
In a small bow, stir together the cider vinegar and baking soda. Add to the batter and mix well. Using a rubber spatula, scrape down the batter in the bowl, making sure the ingredients are well blended and the batter is smooth.
Divide the batter among the prepared pans. Bake for 30-40 minutes, or until a cake tester inserted in the center of the cake comes out clean. Let the layers cool in the pans for 1 hour. Remove from the pans and cool completely on a wire rack.
When the cake has cooled, spread the frosting between the layers, then the ice top and sides of the cake with Creamy Vanilla Frosting.
Makes one 3-layer 9-inch cake
Frosting
6 tablespoons all-purpose flour
2 cups milk
2 cups (4 sticks) unsalted butter, softened
2 cups sugar
2 teaspoons vanilla extract
In a medium-size saucepan, whisk the flour into the milk until smooth. Place over medium heat and , stirring constantly, cook until the mixture becomes very thick and begins to bubble, 10-15 minutes. Cover with waxed paper placed directly on the surface and cool to room temperature, about 30 minutes.
In a large bowl, on the medium high speed of an electric mixer, beat the butter for 3 minutes, until smooth and creamy. Gradually add the sugar, beating continuously 3 minutes, until smooth and fluffy. Add the vanilla and beat well.
Add the cooled milk mixture, and continue to beat on the medium high speed for 5 minutes, until very smooth and noticeably whiter in color. Cover and refrigerate for 15 minutes (no less and no longer – set a timer!) Use immediately.
Tuesday, November 18, 2008
Arroz Caldo (with Chicken)
INGREDIENTS
ginger (3-4 slices)
chicken thighs (3 pieces, cubed)
1/2 c rice
1/2 c sweet rice
7 c of liquid (1 can of chicken broth + 5 1/2 c water)
garlic powder
fish sauce
oil
DIRECTIONS
1. Sautee ginger slices for a minute or two, in a little bit of oil.
2. Add chicken, garlic powder, and some fish sauce.
3. Sautee for another minute or two.
4. Add rice and sweet rice. Sautee for another minute, just enough for the rice to soak up some of the juice.
5. Add liquid(s).
6. Let it come to a boil, then turn down and simmer until rice is cooked and at desired consistency (it will be thick).
7. Season to taste when it gets thicker. Stir frequently and keep a close eye on it since the rice can stick to the bottom of pan and burn.
NOTES
I have been cooking this a lot lately. It's easy to cook and doesn't take a lot of ingredients. I thought I'd type of the recipe in case I forget how to do it later on.
I like my pieces of chicken cut small, so I cube them up into 1 inch pieces. I also like my arroz caldo thick. You could probably use less sweet rice and more regular rice if you don't want it as thick...and maybe add more water. If I don't have a can of chicken broth, I just use all water and a buillion cube...but the chicken broth makes it taste better in my opinion.
RESULTS
Yummy! (Or else I wouldn't be cooking it so often.)
ginger (3-4 slices)
chicken thighs (3 pieces, cubed)
1/2 c rice
1/2 c sweet rice
7 c of liquid (1 can of chicken broth + 5 1/2 c water)
garlic powder
fish sauce
oil
DIRECTIONS
1. Sautee ginger slices for a minute or two, in a little bit of oil.
2. Add chicken, garlic powder, and some fish sauce.
3. Sautee for another minute or two.
4. Add rice and sweet rice. Sautee for another minute, just enough for the rice to soak up some of the juice.
5. Add liquid(s).
6. Let it come to a boil, then turn down and simmer until rice is cooked and at desired consistency (it will be thick).
7. Season to taste when it gets thicker. Stir frequently and keep a close eye on it since the rice can stick to the bottom of pan and burn.
NOTES
I have been cooking this a lot lately. It's easy to cook and doesn't take a lot of ingredients. I thought I'd type of the recipe in case I forget how to do it later on.
I like my pieces of chicken cut small, so I cube them up into 1 inch pieces. I also like my arroz caldo thick. You could probably use less sweet rice and more regular rice if you don't want it as thick...and maybe add more water. If I don't have a can of chicken broth, I just use all water and a buillion cube...but the chicken broth makes it taste better in my opinion.
RESULTS
Yummy! (Or else I wouldn't be cooking it so often.)
Wednesday, October 15, 2008
Cheeseburger Soup
INGREDIENTS:
4 cups chicken broth
1 T dried onion (or 1/2 medium onion, chopped)
1/2 lb lean ground beef
1 red bell pepper, seeded and chopped
1 cup milk
12 oz Velveeta, cubed
2 potatoes, cut in 1-inch cubes
2 small garlic cloves, minced
Tabasco sauce, optional
crumbled bacon, optional
DIRECTIONS:
1. Brown the ground beef. Drain the fat/liquid and add to crockpot.
2. Add all other ingredients to crockpot (except for tabasco sauce and bacon).
3. Cook on low for 5-7 hours.
NOTES:
I used soy milk. It's recommended not to use any milk higher than 2%...or else it will curdle in the crockpot. I also used 16oz of Velveeta. I didn't want to save just 4oz of Velveeta and I figured it wouldn't hurt the recipe to add a bit of extra cheese.
RESULTS:
Very good!! I thought it would be thicker, but it was soupy. We ate it with some bread, but I could've done without it. The potatoes in the soup were good enough starch for me. We also added some bacon bits since we had a bottle of it. It's good with the bacon, but don't add too much or else it will be salty.
Oh, and this recipe made enough to fill about 7-8 bowls. Vuong and I each had two bowls for dinner...then ate it again for lunch the next day.
I will definitely make this again!
source for recipe
4 cups chicken broth
1 T dried onion (or 1/2 medium onion, chopped)
1/2 lb lean ground beef
1 red bell pepper, seeded and chopped
1 cup milk
12 oz Velveeta, cubed
2 potatoes, cut in 1-inch cubes
2 small garlic cloves, minced
Tabasco sauce, optional
crumbled bacon, optional
DIRECTIONS:
1. Brown the ground beef. Drain the fat/liquid and add to crockpot.
2. Add all other ingredients to crockpot (except for tabasco sauce and bacon).
3. Cook on low for 5-7 hours.
NOTES:
I used soy milk. It's recommended not to use any milk higher than 2%...or else it will curdle in the crockpot. I also used 16oz of Velveeta. I didn't want to save just 4oz of Velveeta and I figured it wouldn't hurt the recipe to add a bit of extra cheese.
RESULTS:
Very good!! I thought it would be thicker, but it was soupy. We ate it with some bread, but I could've done without it. The potatoes in the soup were good enough starch for me. We also added some bacon bits since we had a bottle of it. It's good with the bacon, but don't add too much or else it will be salty.
Oh, and this recipe made enough to fill about 7-8 bowls. Vuong and I each had two bowls for dinner...then ate it again for lunch the next day.
I will definitely make this again!
source for recipe
Subscribe to:
Posts (Atom)