Sunday, September 30, 2012
Saturday, September 29, 2012
Mexican Spice Mix
4 tbsp of
chili powder
2 tbsp of cumin
2 tsp of salt
2 tsp of pepper
2 tsp of powdered garlic
2 tsp of dried oregano
2 tsp of dried chives
2 tbsp of cumin
2 tsp of salt
2 tsp of pepper
2 tsp of powdered garlic
2 tsp of dried oregano
2 tsp of dried chives
1.
Mix all ingredients in an air tight container or
spice mill.
2.
You can use this to season meats for taco’s or as
a dry rub for BBQ.
Sunday, September 16, 2012
Meatball Parmesan
2-2.5
pounds of lean ground meat (we used a mix of extra lean beef, pork and veal)
¼ cup of bread crumbs
1 egg
2 tbsp of grated dry parmesan
2 tsp of oregano
1 tsp of parsley
1 tsp of basil
½ tsp of garlic powder
½ cup of grated zucchini
½ tsp of salt
Fresh ground pepper to taste
2 ½ cups of favorite tomato sauce
2 ½ cups of grated fresh parmesan or mixed Italian cheese
¼ cup of bread crumbs
1 egg
2 tbsp of grated dry parmesan
2 tsp of oregano
1 tsp of parsley
1 tsp of basil
½ tsp of garlic powder
½ cup of grated zucchini
½ tsp of salt
Fresh ground pepper to taste
2 ½ cups of favorite tomato sauce
2 ½ cups of grated fresh parmesan or mixed Italian cheese
1.
Preheat oven to 375 degrees
2.
Mix ground meat, bread crumbs, egg, dry parmesan,
oregano, parsley, basil, zucchini, salt and pepper. Makes about 24 meatballs.
3.
Using an ice cream scoop, scoop out meat mixture
and form into balls. Place on a high
edge baking dish.
4.
Bake for 20 minutes and then turn over meatballs.
5.
Cook for another 15 minutes or until done.*
6.
Once meatballs are cooked remove meatballs and
drain off any fat or liquid. Place back in pan and pour on tomato sauce then
cover in fresh parmesan. Cook for 20-25 minutes.
7.
If cheese isn’t bubbly enough, switch oven to
broil and broil for 2-4 minutes. WATCH it as it could burn easily.
8.
Serve with your favorite pasta.
*Meatballs can be pre-cooked to be used later. Refrigerate or
freeze once cooled. Complete other steps
when ready to eat them.
| Nutrition Facts | |
|---|---|
| Servings: 6 | |
| Amount per serving | |
| Calories | 653 |
| % Daily Value* | |
| Total Fat 29.2g | 37% |
| Saturated Fat 15.4g | 77% |
| Cholesterol 233mg | 78% |
| Sodium 1131mg | 49% |
| Total Carbohydrate 18.1g | 7% |
| Dietary Fiber 1g | 3% |
| Total Sugars 2.7g | |
| Protein 74.7g | |
| Vitamin D 3mcg | 13% |
| Calcium 416mg | 32% |
| Iron 38mg | 210% |
| Potassium 817mg | 17% |
Sunday, September 9, 2012
Teriyaki Sesame Chicken Legs
½ cup of soy sauce
¼ cup of brown sugar
1 clove garlic, crushed
1 tsp of grated ginger
2 tbsp of green onion diced fine
4 lbs of chicken legs
1 tbsp of sesame seeds
¼ cup of brown sugar
1 clove garlic, crushed
1 tsp of grated ginger
2 tbsp of green onion diced fine
4 lbs of chicken legs
1 tbsp of sesame seeds
1.
Preheat oven to 350 degrees
2.
Mix soy sauce, brown sugar, ginger, garlic and
green onions in a small sauce pan.
3.
On medium heat cook soy sauce mixture until light
boil and the sugar has melted. Remove
from heat
4.
Place chicken legs on a lined bake sheet or
roasting pan and pour half of the soy sauce mixture over legs.
5.
In 30 minutes turn legs and cover with remaining
soy sauce mixture.
6.
In another 30 minutes sprinkle with sesame seeds
and cook for another 10 minutes.
7.
Serve with rice and Asian Grated Carrot Salad.
| Nutrition Facts | |
|---|---|
| Servings: 8 | |
| Amount per serving | |
| Calories | 464 |
| % Daily Value* | |
| Total Fat 17.4g | 22% |
| Saturated Fat 4.7g | 24% |
| Cholesterol 202mg | 67% |
| Sodium 1095mg | 48% |
| Total Carbohydrate 6.2g | 2% |
| Dietary Fiber 0.3g | 1% |
| Total Sugars 4.7g | |
| Protein 66.9g | |
| Vitamin D 0mcg | 0% |
| Calcium 53mg | 4% |
| Iron 3mg | 18% |
| Potassium 602mg | 13% |
Sunday, September 2, 2012
Chicken Coconut Makhani
2
tbsp of butter or gee or margarine
1 pound of chicken sliced
1/2 of sweet onion
2/3 cup of yogurt (we use Olympia 2%)
1/2 cup of ground almonds
1/2 tsp of red pepper flaked
1/2 tsp of turmeric
1/4 tsp of cloves
1/4 tsp of cardamom
1/4 tsp of cinnamon
1/2 tsp of black pepper
1/4 tsp of cumin
1 tbsp of ginger, grated
1 clove of garlic, crushed
1 can of coconut milk
1 can of crushed tomatoes
1. Heat pan to medium high and melt butter, add onions and cook until soft
2. Add chicken cook until no longer pink
3. Add yogurt, almond, spices, ginger, garlic, and crushed tomatoes
4. Bring to a boil and reduce heat to medium heat. Simmer for about 10-15 minutes
5. Add coconut milk and heat through
6. Serve over rice or noodles.
1 pound of chicken sliced
1/2 of sweet onion
2/3 cup of yogurt (we use Olympia 2%)
1/2 cup of ground almonds
1/2 tsp of red pepper flaked
1/2 tsp of turmeric
1/4 tsp of cloves
1/4 tsp of cardamom
1/4 tsp of cinnamon
1/2 tsp of black pepper
1/4 tsp of cumin
1 tbsp of ginger, grated
1 clove of garlic, crushed
1 can of coconut milk
1 can of crushed tomatoes
1. Heat pan to medium high and melt butter, add onions and cook until soft
2. Add chicken cook until no longer pink
3. Add yogurt, almond, spices, ginger, garlic, and crushed tomatoes
4. Bring to a boil and reduce heat to medium heat. Simmer for about 10-15 minutes
5. Add coconut milk and heat through
6. Serve over rice or noodles.
| Nutrition Facts | |
|---|---|
| Servings: 6 | |
| Amount per serving | |
| Calories | 248 |
| % Daily Value* | |
| Total Fat 13.8g | 18% |
| Saturated Fat 6.4g | 32% |
| Cholesterol 60mg | 20% |
| Sodium 155mg | 7% |
| Total Carbohydrate 8.9g | 3% |
| Dietary Fiber 2.5g | 9% |
| Total Sugars 5.1g | |
| Protein 20.7g | |
| Vitamin D 3mcg | 14% |
| Calcium 99mg | 8% |
| Iron 2mg | 9% |
| Potassium 441mg | 9% |
Saturday, September 1, 2012
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