Wednesday, June 9, 2010

Dutch Apple Pie

This recipe is, TO DIE FOR GOOD, or atleast I think so! It's an apple pie recipe, but I substituted pears in place, and I made extra pie crust so I could spread it across a cookie sheet, then it came out kind of "tart" like, I then graciously called them "pear tarts"!

8-10 large Golden Delicious or Granny Smith apples, pared, peeled & sliced
Juice of one lemon, toss and coat apples

In small mixing bowl add:
1 cup of brown sugar
1 heaping TBsp. flour
dash of salt
1 1/2 tsp. cinnamon

Mix above ingredients together; pour over apples and toss well.

Place apple mixture in pie shell (unbaked), dot with butter (approx. 2 TBsp.)

1 cup flour
1/2 - 3/4 c. white sugar
1 tsp, cinnamon
dash of salt

Mix together in small bowl then add: 1 cube [1/2 c.] of soft butter. cut into flour mixture until it resembles crumbs; sprinkle over top of apples.

Bake at 400 degrees for 35 minutes, lower temp to 350 and bake for 30 minutes more.

Lime Rice

Lime Rice

in a sauce pan, saute

2 Tbs butter
1 yellow onion chopped
4 cloves garlic minced

In a large pot bring to boil:
6 2/3 cups water
8 tsp chicken bouillon
1/2 bunch of cilantro ( i didn't have any and so i didn't put this in)
2 tsp cumin
2 small cans diced green chili's
1 Tbs lime juice
1/2 tsp pepper

Add three cups of rice, and the butter/garlic/onion mixture. Reduce heat, cover and simmer for 30 min. (stir occasionally so rice doesn't stick to bottom of pan)

Terriyaki Baked Chicken

Okay, here's the deal with this recipe, I really liked it the first nite we had it, I followed the recipe, and it DID NOT look like this picture. I thought however that it would be fabulous done as kabobs... they were only like 2.5 stars out of 4; maybe someone could help me on this: the second time I made these, nothing was different except the method of cooking, they turned out WAY too salty, all the sauce was rediculously too salty, so it wasn't really a hit. But they looked beautiful! Although the bake method was nice to have it ready ahead of time, and a lot fewer dishes.


1 (3 lb.) fryer, cut up
1 c. soy sauce
1/2 c. sugar
1/4 tsp. ginger
1 clove garlic, crushed
Butter, melted
1 can chunk pineapple (1 1/2 cups)
1 med. onion, sliced
1 sm. green pepper, sliced


Combine soy sauce, sugar, ginger and garlic in large bowl. Stir until sugar dissolves. Add chicken and marinate 3 to 4 hours. Remove chicken and season with pepper. Brush with melted butter. Place in shallow baking pan and bake for 30 minutes at 350 degrees (covered). Remove from oven and turn chicken. Add pineapple (with the juice), green pepper and onion slices. Continue baking for 30 to 40 minutes until chicken is done. Cover until the last 15 minutes, then uncover for browning. Serve with rice and pour juice over all. I used the left over juice and reduced it in a sauce pan, then added a teeny bit of cornstarch to make a sauce, it was pretty good!

Instead of white rice, I actually served this the first time with this Lime Rice recipe, and then second time with this Coconut Rice recipe (shown below).

Friday, June 4, 2010

Regular ol' Chicken Strips

I got this recipe from PWCooks, I had chicken dethawed, but no idea what to do with it. These were fairly quick and super yummy, and once again, the kids loved them. I would imagine you could bake them instead of frying if you wanted a healthier option...

1 package Chicken Breasts, Cut Into Strips (sometimes Called "tenders" Or "strips")
1-½ cup Flour
2 teaspoons (to 3 Teaspoons) Lawry's Seasoning Salt (I made my own, here)
Vegetable Oil

Start by rinsing and drying your chicken strips. Next, in a bowl submerge the chicken strips in buttermilk for 15 to 20 minutes (or longer if you’d like).

In another bowl combine about 1 ½ cups flour and 2 to 3 teaspoons of Lawry’s Seasoning Salt (or other seasonings if you prefer). Mix this together well. Next, add about ¼ to ½ cup of buttermilk into the flour mixture and stir lightly with a fork as you add it.

Heat about 1 inch of vegetable oil in a large skillet over medium-low to medium heat.
Remove a few of the buttermilk-soaked strips and place them in the flour mixture, turning them over to coat them thoroughly. Place them on a plate. Continue coating chicken strips until they are all ready to cook.

When the oil is sufficiently heated, begin cooking the strips a few at a time. Cook them for about a minute and a half or so on each side. When golden and crispy, remove them to a paper towel-lined plate.

Serve with your favorite dipping sauce. Yum!

Copycat Lawry's Seasoned Salt

The chicken strip recipe called for Lawry's Seasoned Salt... I don't have that. SO I found this, made up a little batch, worked out perfectly!

2 tablespoons salt
2 teaspoons sugar
1/2 teaspoon paprika
1/4 teaspoon turmeric
1/4 teaspoon onion powder
1/4 teaspoon garlic powder
1/4 teaspoon cornstarch

1Combine all ingredients in a small bowl and mix well.
2Pour the blend into an empty spice bottle to store.

Kellogg's Double-Coated

Preparation Time: 30 minutes
Total Time: 1 hour 30 minutes
Servings: 8

7 cups Kellogg's Corn Flakes® (crushed to 1 3/4 cups)
1 egg
1 cup fat-free milk
1 cup all-purpose flour
1/2 teaspoon salt
1/4 teaspoon pepper
3 pounds chicken pieces, (without or with skin) rinsed and dried
3 tablespoons margarine or butter, melted

1. Place KELLOGG'S CORN FLAKES cereal in shallow dish or pan. Set aside.

2. In medium mixing bowl, beat egg and milk slightly. Add flour, salt and pepper. Mix until smooth. Dip chicken in batter. Coat with cereal. Place in single layer, in shallow baking pan coated with cooking spray or foil lined. Drizzle with margarine.

3. Bake at 350° F about 1 hour or until chicken is tender, no longer pink and juices run clear. Do not cover pan or turn chicken while baking. Serve hot.