Archive for the Recipes Category
Posted on January 28, 2012 by admin
I am including oatmeal to my daily diet once again. However, I do get tired of having the same old plain oatmeal each and every day. So off I went online checking for easy and simple oatmeal recipes. Luckily I found one and I can’t wait to try this out. I should go easy on the nutella and sugar though. I love sweets, more on the pastries though than candies and chocolate, but still I worry that I might get addicted to nutella. I tell you once I am hooked on something, I have to have it every single day. I might need a non 12 step program or something like that to get me off that. 
Anyway, here’s the recipe for the nutella oatmeal with sliced bananas.
Nutella Oatmeal with Sliced Bananas
{serves one, but easy doubled}
Ingredients
1 cup Whole Milk
1/2 cup Old Fashioned Oats
1 tablespoon Nutella
1 teaspoon Dark Brown Sugar
A pinch of Kosher Salt
Sliced Banana
Preparation
Heat the milk in a small sauce pan until boiling. Reduce heat to medium-high and stir in oats. Keep stirring, and removing from the heat to stop it from over boiling until the oats have absorbed most of the milk. Remove from the burner and stir in the brown sugar and Nutella. Pour into a separate bowl and top with sliced bananas.
{via http://www.simplyscratch.com/2012/01/nutella-oatmeal-with-sliced-bananas.html}
Posted on January 28, 2012 by admin
Pan-Roasted Chicken With Lemon-Garlic Green Beans
Serves 4| Hands-On Time: 15m | Total Time: 1hr 15m
Ingredients
6 tablespoons olive oil
2 lemons, 1 thinly sliced, 1 juiced
4 cloves garlic, minced
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
3/4 pound trimmed green beans
8 small red potatoes, quartered
4 chicken breasts (bones left in, with skin, about 3 1/4 pounds)
Directions
Preheat oven to 450°F. Coat a large baking dish or cast-iron skillet with 1 tablespoon of the olive oil. Arrange the lemon slices in a single layer in the bottom of the dish or skillet.
In a large bowl, combine the remaining oil, lemon juice, garlic, salt, and pepper; add the green beans and toss to coat. Using a slotted spoon or tongs, remove the green beans and arrange them on top of the lemon slices. Add the potatoes to the same olive-oil mixture and toss to coat. Using a slotted spoon or tongs, arrange the potatoes along the inside edge of the dish or skillet on top of the green beans. Place the chicken in the same bowl with the olive-oil mixture and coat thoroughly. Place the chicken, skin-side up, in the dish or skillet. Pour any of the remaining olive-oil mixture over the chicken.
Roast for 50 minutes. Remove the chicken from the dish or skillet. Place the beans and potatoes back in oven for 10 minutes more or until the potatoes are tender. Place a chicken breast on each of 4 serving plates; divide the green beans and potatoes equally.
Serve warm.
{via http://www.realsimple.com/}
Posted on January 18, 2012 by admin
I tried this. And I failed! 
Sliced baked potatoes: thinly slice almost all the way through. drizzle with butter, olive oil, salt and pepper. bake at 425 for about 40 min.
{via http://pinterest.com}
Posted on December 17, 2011 by admin
{via http://justbesplendid.tumblr.com/}
Posted on December 17, 2011 by admin
Italian Style Baked Eggs
Ingredients
4 cups marinara sauce, warm
4 eggs
1/4 cup parmigiano reggiano (parmesan), grated
1/4 cup mozzarella, grated
1 handful parsley, chopped
1 small loaf crusty bread such as ciabatta
Directions
Place half of the marinara sauce into one or more baking dishes, top with the eggs, spoon the remaining sauce around the eggs and sprinkle on the cheese.
Bake in a preheated 350F oven until the egg just start to set, about 4-7 minutes and broil then until the cheese melts, about a minute.
Serve garnished with parsley and a side of crusty bread.
{Source: http://justbesplendid.tumblr.com/}
Posted on August 25, 2011 by admin
Perfect. I’ve been wanting to have lettuce wraps.
Asian Lettuce Wraps
For the sauce:
4 tsp. hoisin sauce
4 tsp. soy sauce
1 tsp. sesame oil
3 tsp. rice wine vinegar
Freshly ground black pepper
For the filling:
2 tsp. canola oil
2 cloves garlic, minced or pressed
1 shallot, minced
½ tsp. ginger
1 lb. ground turkey or chicken
½ cup onion, diced
½ red bell pepper, diced
¼ cup frozen peas
¼ cup carrot, very finely diced
½ green apple, finely diced
¾-1 cup cooked rice
2 green onions, thinly sliced
To assemble:
Romain lettuce leaves
1. In a small bowl, combine all the ingredients for the sauce and stir to blend. Set aside.
2. To make the filling, heat a skillet over medium high heat and add the canola oil. Once the pan is hot, add the garlic, shallots, and gingerto the pan, and stir fry for a few seconds, just until fragrant.
3. Add the ground turkey or chicken, breaking into very small pieces, and cook until almost cooked through. Add the vegetables to the pan and cook for 1-2 minutes more. Mix in the sauce and cook for about 1 minute, until thickened slightly. Add the apples, rice, and green onions to the pan and toss to coat. Immediately remove the pan from the heat and serve the filling in lettuce cups.
{Source: http://www.goodthymesandgoodfood.com/2011/08/asian-lettuce-wraps.html}
Posted on August 5, 2011 by admin
From the Barefoot Contessa. Read good reviews about this recipe. Hopefully I get to try this this weekend.
Parmesan-Roasted Broccoli
Ingredients
* 4 to 5 pounds broccoli
* 4 garlic cloves, peeled and thinly sliced
* Good olive oil
* 1 1/2 teaspoons kosher salt
* 1/2 teaspoon freshly ground black pepper
* 2 teaspoons grated lemon zest
* 2 tablespoons freshly squeezed lemon juice
* 3 tablespoons pine nuts, toasted
* 1/3 cup freshly grated Parmesan cheese
* 2 tablespoons julienned fresh basil leaves (about 12 leaves)
Directions
Preheat the oven to 425 degrees F.
Cut the broccoli florets from the thick stalks, leaving an inch or two of stalk attached to the florets, discarding the rest of the stalks. Cut the larger pieces through the base of the head with a small knife, pulling the florets apart. You should have about 8 cups of florets. Place the broccoli florets on a sheet pan large enough to hold them in a single layer. Toss the garlic on the broccoli and drizzle with 5 tablespoons olive oil. Sprinkle with the salt and pepper. Roast for 20 to 25 minutes, until crisp-tender and the tips of some of the florets are browned.
Remove the broccoli from the oven and immediately toss with 1 1/2 tablespoons olive oil, the lemon zest, lemon juice, pine nuts, Parmesan, and basil. Serve hot.
{Source: http://www.foodnetwork.com/recipes/ina-garten/parmesan-roasted-broccoli-recipe/index.html}
Posted on August 1, 2011 by admin
I have tried this. If you are looking for something healthy, this one’s for you. But if you are a fan of salty, flavorful food, this might not be for you as most of the flavor of this dish comes from the herbs. But you can opt to add some salt and pepper anyway.
Chicken Breast With Roast Potatoes and Garlic
Ingredients
8 clovesgarlic; (up to 10) peeled
1 skinned; boneless chicken breast
2 red skinned potatoes; (up to 3) (2 inch) - I added some carrots, too.
Dried oregano
Dried basil
Olive oil
Pour olive oil in baking pan. Add garlic cloves and stir to coat with oil. Place in 350 degree oven for 10 minutes. While garlic is baking pat chicken dry. Scrub potatoes but leave peel on, cut in half. Remove baking pan from oven, add chicken and potatoes, and baste with oil. Sprinkle with equal amounts of oregano and basil to taste. Cover pan with lid or aluminum foil. Return to oven and bake 45 minutes or until potatoes are tender when pierced. Chicken will be done and garlic will be soft and sweet tasting.
{Source: http://www.bigoven.com/recipe/172012/chicken-breast-with-roast-potatoes-and-garlic}
Posted on July 11, 2011 by admin
This is a favorite of mine. I usually have the quick-cooking oatmeal with banana slices. This is so much better. I make it a point to make one every week. Today though I have my hands full as I need to look into 5th wheel insurance, so I will have the quick-cooking for snack later instead. Besides, I don’t have milk in the fridge so I really can’t make this even if I want to. You got to try this. Mine tastes like banana bread but more chewy because it’s rolled oats. I love it hot or cold.
Baked Banana Oatmeal
Combine the dry ingredients:
* 2 cups rolled oats
* 1 tsp baking powder
* 1/4 tsp kosher salt
{added some cinammon too}
Combine the wet ingredients:
* 1 egg, beat
* 1 mashed banana
* 1.5 cups skim milk
* 1 tsp vanilla
Pour the wet ingredients into the dry. Mix well.
Line an 8″ pan (square or round) with parchment paper.
Layer some banana slices on the bottom {I put a little brown sugar on top of the banana slices}. Pour batter into pan. Top with remaining banana slices.
Pop into a 375* oven for about 26 minutes.
After 26 minutes, increase heat to broil, sprinkle oatmeal with 1 heaping tbsp brown sugar and broil for 3-4 minutes.
{Recipe Source: http://www.katheats.com/?page_id=2661}
Posted on July 11, 2011 by admin
Salsa di Pomodoro {Tomato Sauce}
* 2 tablespoons extra virgin olive oil
* 1/2 onion – minced
* 2 cloves garlic – minced
* 26 ounces strained tomatoes
* salt/pepper
* fresh basil – roughly torn/chopped
1. Into a deep sided sauce pan add: olive oil and onion. Heat over medium heat. Stirring as necessary. Cook until onions have softened.
2. Add garlic and saute for approximately one minute. Add tomatoes. Season with salt/pepper. Continue cooking for approximately 10-15 minutes.
3. Add basil approximately 1-2 minutes prior to sauce being complete. Check for seasoning. Adjust if necessary.
{Source: http://justbesplendid.tumblr.com/post/6580790474}
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