My sister-in-law Heather is putting together a recipe book that I am helping her with, and I feel like I have a shortage of contributions. Many of my best recipes have come from you guys, so I am calling on you for help. They can be fancy delicacies or a practical go-to meal, anything to add variety to my waning repertoire of recipes.
Sar, I do have one request - the decadent white coconut cake please?
And Happy Mother's Day to ALL of you! Have fun in St. George!
Hey Lizzy! I'm sorry it took me so long to respond! Here are my two favorites as of late:
ReplyDeleteCoconut Cake
1 white cake mix
1 1/2 C. coconut milk
4 large egg whites
beat together and pour into 2 round 9" cake pans. I have also made it in a 9X13 and in cupcakes. Bake at 350 for 20 minutes. Depending on what pan you use you may have to cook it a little longer.
Frosting
3 1/2 C. powdered sugar
1/2 C. softened butter
1 tsp. coconute extract
1 8 oz. pkg. cream cheese
mix together. frost cake then press coconut flakes on it. pretty and delicious!
Pollo Fajitas
1 tablespoon Worcestershire sauce
1 tablespoon cider vinegar
1 tablespoon soy sauce
1 teaspoon chili powder
1 clove garlic, minced
1 dash hot pepper sauce
1 1/2 pounds boneless, skinless chicken thighs, cut into strips
1 tablespoon vegetable oil
1 onion, thinly sliced
1 green bell pepper, sliced
1/2 lemon, juiced
In a medium bowl, combine Worcestershire sauce, vinegar, soy sauce, chili powder, garlic and hot pepper sauce. Place chicken in sauce, and turn once to coat. Marinate for 30 minutes at room temperature, or cover and refrigerate for several hours.
Heat oil in a large skillet over high heat. Add chicken strips to the pan, and saute for 5 minutes. Add the onion and green pepper, and saute another 3 minutes. Remove from heat, and sprinkle with lemon juice.
OOoooh! Sounds yummy Sar, thanks! I want to try them ASAP!
ReplyDeleteThank you for the Pollo Fajitas recipe! We had that in St. George Lizzy and it's great. Sarah, you have a ton of Mexican recipes we need to get in on. Liz, I was so excited to see you post this and I've been pondering what I can share over the last few days... I'm terrible! I don't make anything! Whenever I'm feeling adventurous I just open up my peacock book.
ReplyDeleteI did make some yummy chicken parmesan that was super easy and relatively quick. Just get a few chicken breasts and sprinkle them with italian seasoning. Then mix some mayo and parmesan cheese (I just used the powder cheese in the can to save money). I think the recipe said to do a half a cup mayo for a fourth a cup cheese but I did about half and half :) Then just spread the mayo on the chicken and season with a little garlic salt over the top. Then sprinkle either dried bread crumbs or cornflake crumbs over the top. (I finally just got some cornflake crumbs to keep in my pantry to change up my chicken dishes and I've really liked it.)
Then my biggest problem with chicken dishes is that it takes so long to bake, but if you crank up the oven to 425 two breasts will be done in 20 min. Which is just enough time to cook a little pasta for the side and heat up my sauce. I hate the huge jars of red sauce so I buy them from walmart when they're on sale and just divide each jar into thirds or fourths (can't remember) and put it into freezer ziplocs and throw it in the freezer. Then I don't feel like I have to eat red sauce 4 times in a week to use the whole jar.
ANYWAYS... I give recipes like italians do, with WAY to much information yet with such unclear instructions, haha! But with the red sauce over the chicken and a little pasta it really hits the spot!
Another recipe I've recently tried from allrecipes.com is for a basic salmon marinade. If you get your salmon frozen from walmart it's pretty cheap and a great for variety. For the marinade, just do equal parts (1-2 TBS for two small filets) lemon juice, soy sauce, water, vegetable oil, and brown sugar. If you just let it marinade while the oven heats up for 10-15 min that's plenty of time.
Then I make little foil packets to cook each filet in. Basically just do a square of foil and fold up the edges and fold the corners down. It should be sealed to prevent a mess (then there's really no clean up). In just 15 min at 350 you should have yummy juicy sweetness! Then either pair it with some rice, french fries, potatoes, whatever side is easiest (I did frozen french fries).
Those are my two latest adventures. I never make desserts because I like ice cream too much :) But Lizzy, I expect a recipe from you too! I can't wait to make those fajitas...
Hmmm....I've been having a recipe dilemma myself! I think I just forget some of the things I've made that I love.
ReplyDeleteOne thing that I make almost once a week is the honey lime chicken enchiladas. (peakock)
The apricot chicken is also an old standby (mom's).
That 6 can tortilla soup that we make, Lizzy. Old fav.
BEST sloppy joes recipe...if you don't like them now, you will after this:
Sloppy Joes
Ingredients
* 1 pound lean ground beef
* 1/4 cup chopped onion
* 1/4 cup chopped green bell pepper
* 1/2 teaspoon garlic powder
* 1 teaspoon prepared yellow mustard
* 3/4 cup ketchup
* 3 teaspoons brown sugar
* salt to taste
* ground black pepper to taste
Directions
1. In a medium skillet over medium heat, brown the ground beef, onion, and green pepper; drain off liquids.
2. Stir in the garlic powder, mustard, ketchup, and brown sugar; mix thoroughly. Reduce heat, and simmer for 30 minutes. Season with salt and pepper.
Hmmmm.....
I actually make chicken cordon bleu quite often. Except I DON'T ROLL THEM UP! Ha, just throw the ham and swiss on top. Delish!!
Chicken Cordon Bleu:
Ingredients
* 6 skinless, boneless chicken breast halves
* 6 slices Swiss cheese
* 6 slices ham
* 3 tablespoons all-purpose flour
* 1 teaspoon paprika
* 6 tablespoons butter
* 1/2 cup dry white wine
* 1 teaspoon chicken bouillon granules
* 1 tablespoon cornstarch
* 1 cup heavy whipping cream
Directions
1. Pound chicken breasts if they are too thick. Place a cheese and ham slice on each breast within 1/2 inch of the edges. Fold the edges of the chicken over the filling, and secure with toothpicks. Mix the flour and paprika in a small bowl, and coat the chicken pieces.
2. Heat the butter in a large skillet over medium-high heat, and cook the chicken until browned on all sides. Add the wine and bouillon. Reduce heat to low, cover, and simmer for 30 minutes, until chicken is no longer pink and juices run clear.
3. Remove the toothpicks, and transfer the breasts to a warm platter. Blend the cornstarch with the cream in a small bowl, and whisk slowly into the skillet. Cook, stirring until thickened, and pour over the chicken. Serve warm.
How about I just email you a few more... :) Longest post ever!
Thanks Ladies! These all sound great, and I'm so excited to try them out! I will post some as well, I am just in the process of compiling a bunch for this book that we are starting to format in a couple days - it should be pretty good, my sister-in-law is an awesome cook and she is pretty adventurous/creative, I'm excited to get a bunch of her recipes. I'll have to get you guys a copy of our book! And then one of these days we will have to put together our own version of the peacock book - A Naegle sister recipe book. :)
ReplyDelete