YUMMY IN YOUR TUMMY CHICKEN WINGS

Image by TheDeliciousLife via FlickrHere is another great recipe for your Super Bowl party... Hope you enjoy!

These wings really are yummy in your tummy!

Ingredients

5 lbs  chicken wing pieces
2 c sugar
3/4 c soy sauce.
1.5 oz whiskey(Southern Comfort or  Jack Daniels )
4 cloves garlic, minced .
1 tsp fresh ginger, grated .

How to make it

Par boil the wings for 10 minutes and let cool while preparing the sauce
Mix all other ingredients in a medium sauce pan and slowly bring to a boil
Don't leave the stove because it because it tends to boil over
Reduce heat to a simmer and stir until sauce thickens slightly
Arrange wings in a large disposable foil roaster (less clean up)
Pour sauce over wings and arrange on center rack in a 450 F oven
Bake for approx 1 hour, stirring every 15 minutes until wings are dark, gooey and yummy

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NEENA'S GLAZED TURKEY MEATLOAF

Image by pcarpen via Flickr Now that the busy holiday season is over it's time again to focus on warming comfort foods for those cold winter nights.
This is a meatloaf that everyone will love.The grated apples keep it moist and give it a sweetness.  Mashed potatoes or mashed sweet  potatoes go well with it.


Ingredients

1 tsp oil 
1 cup chopped onions
1 stalk chopped celery
3/4 tsp dried thyme
1/2 tsp dried sage
1 lb ground turkey
1 1/2 cups peeled grated apples
1 1/2 cups fresh bread crumbs from firm bread
1 egg lightly beaten
2 tbsp chopped fresh parsley
1 tbsp Dijon mustard
3/4 tsp salt
1/2 tsp freshly ground black pepper
Glaze
1 tbsp cider vinegar 
1 tbsp brown sugar
1 tsp Dijon mustard 
How to make it

Heat oil in small skillet over medium heat
Add onions and celery and saute 3 minutes until softened
Stir in thyme and sage and cool slightly
Combine onion mixture in large bowl with turkey, bread crumbs, apple, egg, parsley, mustard, salt and pepper
Mix well and pack into a greased 8x4 inch loaf pan
Bake at 350F for 30 minutes.
Pour off accumulated fat
Glaze
Combine glaze ingredients in small bowl and brush over top of loaf
Bake 30 minutes more or until golden and juices run clear when pierced

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LANE'S TURN IN THE KITCHEN

I’ve decided to change the format of the blog… I will be giving a little background on the recipes and will include step by step pictures when applicable… Hope you enjoy, Debbie
 
This past week, Lane sat down and said  ” Debbie I’m in the mood to cook, do you think you could pick up some Cornish hens at the market for Sunday?”That’s all he had to say, I could only imagine what was in store.. It totally exceeded my expectations!
For those of you who don’t know, Lane is a phenomenal self taught fusion chef.  He has turned  out some incredible meals, and I am the lucky person who gets to taste them!  Some of  these unbelievable recipes include, king crab legs, herb crusted tuna, smoked raspberry glazed turkey breast, coffee marinated  rib eye steaks, the most succulent meatloaf I have ever tasted…. You get the picture…
 So here is the delicious feast he prepared for us last Sunday, using our portable convection oven.The combination of the apple/ grape  mixture and the mojo marinade infuse the meat with a fruity/citrus flavor as well as helping to retain natural  juices.   I took pictures of each step so you all can prepare it too. Try it, I guarantee it will become one of your favorites

The finished product!

Lane’s  Cornish Hens Mojo Style
with Chanterelle Saffron Rice






  2 Cornish game hens about 1 ½ lbs ea
1 chopped apple
½ cup red seedless grapes
1 tsp dried juniper berries
3/4 bottle Badia Mojo Marinade
1 tbsp McCormick rub for chicken
½ cup dried chanterelle mushrooms reconstituted in boiling water ,save liquid
1 pkg Vigo or Mahatma yellow saffron rice
                                                                                                                                                                                 

Marinading hens

Fruit stuffing

Pour ¾ bottle of mojo marinade into large glass bowl, add hens, turning over and refrigerate for a least 4 hours. Preheat oven to 400 degrees for 5 minutes then lower to 325
Stuff cavities of hens with apple/grape mixture
Place in a 13x9 in pan and rub both sides with chicken rub
Place breast side down in pan

Stuffing hens with fruit mixture

Pour remaining marinade over hens and add juniper berries and 2 tbsp  mushroom soaking liquid to bottom of pan
Roast at 325 for 45- 60 minutes or until done
(Low and slow)
Remove hens from oven and let rest for 5 minutes
Prepare rice according to package directions, adding 2 tbsp mushroom liquid and mushrooms, Serve with Cornish Hens

Hens in oven

Dried mushrooms

Rice and reconstituted mushrooms

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PUMPKIN WHOOPIE PIES

With Fall on its way, I thought it was time to post this.. I found this recipe on the cooking website cooks.com. Its a lunchbox favorite... Also good for potlucks

Ingredients
1 box brown sugar
1 c cooking oil
1 sm can pumpkin puree (not pumpkin pie mix)
2 eggs
 2 tsp pumpkin pie spice
3 c flour
1 tsp salt
1 tsp baking powder
 tsp baking soda
1 tsp vanilla
Filling
2 egg whites
2 tsp vanilla
4 tbsp flour
1 box 10x (confectioners) sugar
4 tbsp milk
1 c shortening
How to make it
Cream together sugar and oil
Add eggs and pumpkin
Gradually add sifted dry ingredients and mix thoroughly
Drop by tablespoonsful on un greased cookie sheet
Bake at 350 degrees for 10-12 minutes
Set on wire rack to cool
Filling
Combine all ingredients except box of 10x sugar, mix well
Gradually add 10x sugar and beat until fluffy
Put 2 tbsp filling between matched cookies and wrap in plastic wrap

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Jiffy Corn Pudding

I made this last night and served it with baked ham...  Also good to bring to a potluck. Easy and delicious!




1 15 oz can whole kernel corn, drained
1 15 oz can creamed corn
1 stick butter
1 8 oz container sour cream
2 beaten eggs
1 box Jiffy corn bread mix
Preheat portable oven to 350F
Melt butter in small casserole dish
Mix corn and sour cream and beaten eggs well, add to melted butter and mix again
Sprinkle corn bread mix over corn and stir together
Bake for 45 minutes

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CHILE RELLENOS BAKE

This is a delicious casserole that can be served for brunch, lunch or dinner
Ingredients




4 egg whites
1/3 c flour
1 c evaporated milk
16 oz shredded Mexican blend cheese
3 cans whole green chilies
1 8 oz can enchilada sauce
Directions
Heat oven to 350F
Spray a 2 quart casserole dish with non stick spray
In medium bowl combine egg whites, milk and flour, beat until well blended
Place 1/2 the green chilies in the baking dish
Cover with 1/2 of the egg mixture
Spread 1/3 of the cheese on top
Repeat layers reserving last 1/3 cheese for top
Pour sauce on top of casserole
Bake at 350F for 25-30 minutes
Sprinkle with remaining cheese
Bake an additional 5 minutes until cheese is bubbly

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PISTACHIO PUDDING CAKE

Image via Wikipedia





This recipe is an oldie but a goodie from the 8o's. Still delicious!







Cake
1 yellow cake mix
1 box of pistachio pudding
1 cup oil
3 eggs
1 cup of club soda
1/2 cup of chopped pistachio nuts
Frosting
1 -8 oz. container whipped topping (Cool Whip extra creamy, if possible)
1 pkg. of pistachio pudding.
Additional chopped pistachios for topping
Cake
Mix all ingredients for cake, beat 4 minutes on medium speed
Pour into a greased and floured 9x13 pan.
Frosting
Mix together whipped topping and 1 pkg. of pistachio pudding beat well
Spread over top of cooled cake
Sprinkle a handful of pistachio nuts over the top.
Enjoy

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PEACH COBBLER BREAD

This bread takes advantage of the fresh peaches now in season... and it tastes just like peach cobbler!
Ingredients
1/3 cup butter or margarine, softened
1 cup sugar
2 eggs
1/3 cup water
1 teaspoon vanilla extract
1/8 teaspoon almond extract
1 cup peeled, sliced peaches
1 2/3 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
1/4 teaspoon baking powder
1/2 cup chopped pecans
TOPPING:
2 tablespoons chopped pecans
2 tablespoons brown sugar
Directions
1.In a mixing bowl, cream butter and sugar. Add the eggs, one at a time, beating well after each addition. Beat in water and extracts. Stir in peaches. Combine flour, baking soda, salt and baking powder; gradually add to the creamed mixture. Stir in pecans. Pour into a greased 9-in. x 5-in. x 3-in. loaf pan. Combine topping ingredients; sprinkle over batter. Bake at 350 degrees F for 50-55 minutes or until a toothpick inserted near the center comes out clean. Cool or 10 minutes before removing from pan to a wire rack.

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SIRLOIN TIPS AND GRAVY

This is a delicious and easy meal, perfect for dinner with friends.....





1 1/4 lb. sirloin, cubed 1 inch
2 tbsp olive oil
1 clove minced garlic
3/4 lb. fresh mushrooms, sliced
1/3 c. water or beef broth
1/2 c. dry red wine
1 1/2 tbsp. soy sauce
2 tbsp. Dijon mustard
1 tbsp. cornstarch
1/2 c. whipped cream
Chopped parsley
Brown meat in.olive oil using an electric skillet . Add garlic, as pieces brown remove to casserole
with cover. Add 1/4 cup wine to skillet and saute mushrooms,
add to meat. Cover. Bake in oven at 350 degrees for 1 hour
until meat is tender.
Add water or broth and remaining wine and soy sauce to skillet
in which the meat was browned. Boil, stirring up the
drippings. Blend in mustard, cornstarch and cream. Simmer
until thick. Pour off juices from meat into the sauce in
pan. Simmer, whisking until smooth and thick. Blend with
meat. Sprinkle with parsley. Serve over hot rice or mashed potatoes.

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SPUMONI CAKE

This is a delicious and very pretty cake... Nice for potlucks or cookouts...









1 yellow cake mix
4 eggs
1-cup sour cream
3/4-cup oil
1 pkg. instant vanilla pudding
1/2 cup chopped toasted walnuts
1 cup chopped maraschino cherries
2 oz. unsweetened chocolate melted
4 drops each red and green food color
1/2 tsp. almond extract
1 tub extra creamy whipped topping (ie Cool Whip)
1 tsp rum extract or ½ tsp almond extract
Sliced almonds
Shaved chocolate curls

Beat items 1-5 together for 2 minutes.
Divide into 3 bowls.
1. Add nuts and green food color.
2. Add cherries and red food color.
3. Add chocolate and almond extract.
Grease and flour 10 inch tube pan .
Pour 1st batter, then 2nd , and then 3rd .
Do not swirl together
Bake at 350 for 1 hour.
Cool 10 Min.
Remove from pan, cool on wire rack
Stir rum or almond extract into whipped topping
Frost cake and decorate top with almonds and chocolate shavings
Refrigerate

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ZUCCHINI APPETIZERS

A great recipe for using up the tons of zucchini from your garden(or the ones that mysteriously appear on your front porch in a paper bag..lol) Easy to make and tasty.Can be served warm or at room temperature. Good side dish,too

3 c thinly sliced unpeeled zucchini
1 c baking mix (such as Bisquick)
1/2 c finely chopped onion
1/2 c freshly grated parmesan cheese
2 tbsp chopped fresh Italian parsley
1/2 tsp sea salt
1/2 tsp crushed oregano
Dash freshly ground black pepper
1 clove garlic, chopped
1/2 c oil
4 eggs, slightly beaten


Heat oven to 350 F
Grease 13x9 in baking pan
Mix all Ingredients together
Spread in pan
Bake until golden brown, about 25 minutes
Let stand 10 minutes before cutting
Cut into squares like brownies
Can be eaten hot or at room temperature

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BAKED TILAPIA PARMESAN

Easy to make,it's a delicious and tasty use of this inexpensive fish!







Ingredients
2 lbs tilapia fillets
2 eggs, beaten
1/3 cup low-fat mayonnaise
1 teaspoon lemon juice
1 cup breadcrumbs
2/3-3/4 cup grated fresh parmesan cheese
1 teaspoon oregano
1/2 teaspoon paprika
1/2 teaspoon garlic powder
1/4 teaspoon pepper
1/2 teaspoon thyme
1 tablespoon parsley
Directions
Spray baking pan(s) with nonstick cooking spray.
Preheat oven to 400.
Place beaten eggs in a shallow dish. Stir in mayo and lemon juice. Stir until well-combined.
In a separate shallow dish, stir together breadcrumbs, parmesan cheese, and the herbs/spices. Mix well.
Dip each fillet into the egg/mayo/lemon juice mixture (coat both sides). Let excess drip off, then dip into breadcrumb/cheese mixture to coat both sides.
Place coated fillets in prepared baking pan(s). Bake, uncovered at 400 for 20-30 minutes or until fish is white and flaky inside.

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MOLTEN CHCOLATE CAKES

Fast and easy, when you just need a chocolate fix!


1 pkg. (6 squares) Bittersweet Chocolate
10 Tbsp. butter
1-1/2 cups plus 1 Tbsp. powdered sugar, divided
1/2 cup flour
3 whole eggs
3 egg yolks
Sliced strawberries
Whipped topping

Heat portable oven to 375F.
Grease 6 (6-oz.) custard cups or souffle dishes. Place on baking sheet. ( I use the foil custard cups, easier to remove)
Microwave chocolate and butter in large microwaveable bowl on medium(50%) 2 min. or until butter is melted. Stir with whisk until chocolate is completely melted. Add 1-1/2 cups sugar and flour; mix well. Add whole eggs and egg yolks; beat until well blended. Pour into prepared cups.
Bake 14 to 15 min. or until cakes are firm around the edges but still soft in the centers. Let stand 1 min. Run small knife around cakes to loosen; carefully unmold onto dessert plates. Top with whipped topping and sliced strawberries if desired

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TASTY APRICOT CHICKEN

This dish goes together quickly.. Great for those busy nights! It tastes great with some jasmine rice and steamed broccoli with butter and lemon.




Ingredients
4 boneless skinless chicken breasts
sea salt and fresh ground pepper to taste
granulated garlic to taste
4 oz(1/2 jar) apricot preserves
3 oz (1/4 bottle) Russian dressing
1/2 pkg dry onion soup mix

Directions
Heat portable oven to 350F
Season chicken well with sea salt, pepper and granulated garlic
Place in an 8 in square casserole dish
Mix together the apricot preserves, Russian dressing and onion soup mix
Pour over chicken
Bake for 45 minutes or until tender

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SUMMER FRUIT PIZZA

A delicious cool and creamy dessert, just right for summer!



1 pkg. slice and bake sugar cookie dough
8 oz. cream cheese, softened
8 oz. whipped topping
½-3/4c. powdered sugar (to taste)
Fruit of your choice: strawberries, bananas(sprinkled with lemon juice to prevent browning), peaches, kiwi, blueberries, raspberries sliced
Chocolate chips (white or semi sweet..or both) melted

Preheat portable oven to 325 Degrees. Slice cookie dough into rounds and overlap on a lightly greased and floured 12 in pizza pan
Press dough lightly to make crust and bake for 5-10 minutes until lightly browned
With an electric mixer, beat cream cheese with powdered sugar until fluffy, then lightly fold in whipped topping

Spread onto cooled cookie crust and arrange fruit in circles.
Place chips in microwave for 30 second intervals until melted and drizzle over tops of fruit
Refrigerate leftovers (if any!)

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SALMON STUFFED BAKED POTATOES

This is nice served with a tossed salad. It can be prepared using the microwave and portable oven


Ingredients
4 large baking potatoes
1 7 1/2 oz can salmon (skin and bones removed)
1/2 c sour cream
1/4 c chopped sharp cheddar cheese
1 tbsp chopped green onion
1 tbsp chopped dill
1 tbsp lemon juice
1/2 tsp hot pepper sauce
Sea salt, pepper and smoked paprika to taste
1/3 c shredded cheddar
Directions
Scrub potatoes and prick with a fork. Either bake in a portable oven @ 375F for 45-50 minutes or microwave for 10-15 minutes until tender when squeezed
In bowl, combine salmon, sour cream, diced cheese, onion, dill, lemon juice and hot pepper sauce..
Season to taste with salt, pepper and smoked paprika
Cut a 1/2 in thick slice from top of each potato
Scoop out pulp, leaving a 1/4 in shell
Mash pulp and stir into salmon mixture
Spoon into potato shells
Top with shredded cheddar
Bake in portable oven at 375F for 15-20 minutes until tops are crisp

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CLASSIC RECIPES REVISITED

CHICKEN DIVAN
Here is a quick and easy classic that is still as tasty as it was back in the 80's



Ingredients
1 pound chopped fresh broccoli
1 1/2 cups cubed, cooked chicken meat
1 (10.75 ounce) can condensed cream of broccoli soup
1/3 cup milk
1/2 cup shredded Cheddar cheese
1 tablespoon butter, melted
2 tablespoons dried bread crumbs
Directions
Preheat toaster oven to 375 degrees F
Place the broccoli in a saucepan with enough water to cover. Bring to a boil, and cook 5 minutes, or until tender. Drain.
Place the cooked broccoli in a 9 inch pie plate. Top with the chicken. In a bowl, mix the soup and milk, and pour over the chicken. Sprinkle with Cheddar cheese. Mix the melted butter with the bread crumbs, and sprinkle over the cheese.
Bake in the preheated oven for 15 minutes, or until bubbly and lightly brown

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BBQ PULLED PORK BAKE

Here is another recipe from Woman's World Magazine.It's perfect for a portable oven. Easy to make and delicious to eat!



1 container shredded pork bbq, such as Lloyds
1 can pinto beans, rinsed and drained
1 can 14 oz fire roasted tomatoes with juice
1 can Mexicorn drained
1 pkg corn muffin mix
¾ cup shredded cheddar cheese
1 egg
3 tbs milk
¼ c chopped scallions

Preheat portable oven to 400 F
Grease 2 quart safe baking dish. In baking dish combine, pork, beans, tomatoes with juice and corn.
Microwave on high in 1 minute intervals until hot, 3 minutes.
Meanwhile, stir together muffin mix, ½ c cheese egg and milk until blended. Drop by ¼ cupfuls over hot pork mixture bake uncovered, until topping is golden and baked through, about 15 minutes, adding additional ¼ c cheese during last 3 minutes of cooking time. Serve sprinkled with scallions

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WEEKLY SLOW COOKER RECIPE

FRENCH DIP STEAK SANDWICHES





INGREDIENTS
2 tablespoons olive oil
1 pound thinly sliced sirloin steak strips
8 ounces sliced fresh mushrooms
1 green bell pepper, seeded and cut into strips
1 medium onion, sliced
10 slices provolone cheese
4 French rolls,
1 (14 ounce) can beef broth
1/2 teaspoon salt
1/2 teaspoon ground black pepper
1/2 teaspoon garlic powder
2 tablespoons Worcestershire sauce
1/8 teaspoon red pepper flakes
1/4 cup Pinot Noir or other dry red wine
1/4 cup prepared horseradish (optional)
1/274 cup brown mustard (optional)
DIRECTIONS
Heat the oil in an electric skillet over medium heat. Add the beef, and cook until browned. Add the mushrooms, bell pepper and onion; cook and stir until starting to become tender, about 5 minutes.
In a slow cooker, combine the beef broth, salt, pepper, Worcestershire sauce, red pepper flakes and red wine. Transfer the beef and vegetables to the slow cooker, and stir to blend. Cover, and cook on High for 3 to 4 hours, until beef is extremely tender.
Preheat the portable oven to 400 degrees F. Drain the liquid from the slow cooker, and save for dipping. Slice the French rolls lengthwise, like a submarine sandwich. Mix together the horseradish and mustard; spread onto the inside of the rolls. Place slices of provolone cheese on both sides of the rolls, then fill with the beef and vegetables. Close the rolls, and wrap them individually with aluminum foil.
Bake for 10 to 15 minutes in the preheated oven. For crunchier rolls, you can bake them without the aluminum foil. Serve with the juices from the slow cooker for dipping.

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RATATOUILLE WITH ITALIAN SAUSAGES

This can be prepared using an electric skillet and a larger size toaster or portable oven



1 small to medium eggplant,cubed
2 medium zucchini, sliced
1 green and 1/2 red pepper sliced into strips
1 medium onion, sliced
1 clove garlic chopped
12 oz sliced fresh mushrooms
1 15 oz can diced tomatoes, drained
2 tbsp olive oil
1/2 c finely chopped Italian parsley
1/2 tsp oregano
1/2 tsp basil
1/2 tsp fennel seed
1/2 tsp tarragon
Sea salt and fresh ground pepper to taste
1/2 lb sweet Italian sausage


Heat oil in electric skillet and briefly saute eggplant and zucchini over medium high heat for about 5 minutes
Saute onions, peppers, and mushrooms in same oil until soft
add garlic and briefly saute until fragrant
Remove vegetables and save pan to cook sausages
Preheat oven to 350F
Layer vegetables, tomatoes, parsley and seasoning in a 1 ½ qt casserole
Stir gently to mix
Cover and bake for 35 minutes
While casserole is baking,saute sausages in reserved pan until brown, drain on paper towels and cool.
Slice 1/2 in thick and return to pan
Saute slices for 2-3 minutes on each side
After vegetables have baked for 35 minutes, add sausages, pushing most down into the vegetables but saving some for the top
Return to oven and bake uncovered for 20 minutes
Garnish with additional fresh parsley if desired
Note
The flavor improves if made a day ahead and refrigerated
Bring to room temp before reheating

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