Like many families in America, one of our favorite indulgent treats was that special time of year when the Girl Scouts came around selling Girl Scout Cookies and there was one cookie in particular that we just had to have: Thin Mints. There was something about Thin Mints that once you opened the box and […]
Thin Mint Cake
Walnut Crusted Chicken Breasts
This recipe combines the flavors of black pepper and walnuts to make a crunchy crust that’s full of flavor.
Yields: 4 servings | Calories: 212 | Total Fat: 12 g | Saturated Fats: 2 g | Trans Fats: 0 g | Cholesterol: 37 mg |Sodium: 293 mg | Carbohydrates: 9 g | Dietary fiber: 2 g | Sugars: 1 g | Protein: 19 g
Ingredients
1 1/2 cups low-fat buttermilk
Kosher or sea salt to taste
3/4 cup raw walnut pieces (the fats in this recipe come mostly from walnuts, a healthy fat)
1 cup whole wheat bread crumbs (recipe for homemade bread crumbs)
2 teaspoons black pepper
1/2 teaspoon paprika
1.5 – 2 pounds skinless chicken breasts on the bone (I used 2 half breasts and cut each in half lengthwise)
Directions
In a large bowl add chicken breasts, sprinkle with salt to taste, up to 1 teaspoon, and pour in buttermilk, make sure all pieces are coated, cover, place in the refrigerator and allow to marinate about 2 hour. (This step can be skipped if no time…but it works great to tenderize the chicken).
Preheat oven to 400 degrees.
Using a food process, add walnuts, bread crumbs, 1 teaspoon black pepper, salt to taste, and paprika, pulse until well combined and a crumb consistency. If a food process is not available, place ingredients in a gallon ziplock bag and use a rolling pin to make into crumbs.
Line cookie sheet with parchment paper. Remove chicken from buttermilk, one piece at a time, allow excess buttermilk to drip off and dredge in walnut mixture, being sure to coat each side and lightly press to ensure crumbs stick to chicken. Place chicken on parchment paper after coating with crumbs. Sprinkle remaining black pepper on both sides of chicken. Lightly mist the top of each piece of chicken with olive oil spray.
Bake 35-40 minutes until juices run clean when pierced with a fork, or until chicken reaches an internal temperature of 160 degrees.
I love eating desserts….but I’ve never really MADE desserts. When I was a kid, I used to make blueberry muffins with my mom. Of course, half the batter would’ve been devoured by yours truly prior to baking. 🙂 So, today…I opt to venture out and make a dessert….in a crockpot.
Here’s the damage:
The recipe:
Photo by The Left Handed Chef
3 Photos of Crock Pot Peach Dump Dessert
Prep Time:
Cook Time:
5 mins
3 hrs
A very simple recipe that yields fabulous results! People won’t believe this came out of a crock pot!
Read more: http://www.food.com/recipe/crock-pot-peach-dump-dessert-20287#ixzz1y77s20NO
A whole chicken in the crock pot is a simple main dish that can be served with anything. This recipe isn’t fancy, but it is tasty!
Ingredients:
3 raw carrots, thickly sliced
3 raw celery stalks with leaves
2 medium onions, chopped
One whole chicken, 3 to 4 pounds
1 cup chicken broth
1 teaspoon garlic powder
2 teaspoons salt
1/2 teaspoon black pepper
2 Tablespoons dried basil
Directions:
1. Spread carrots, celery and onions evenly into the bottom of the crock pot. Place the whole chicken on top.
2. Slowly pour the chicken broth over everything. Season with garlic powder, salt and black pepper.
3. Sprinkle basil on top, crushing the dried herbs between your fingers as you do (this releases more flavor).
3. Cover and cook on low 7 to 9 hours, until chicken is no longer pink inside.
These are the recipes I’d like to try since borrowing my aunt’s crockpot!! 🙂
Cook Time
A whole chicken in the crock pot is a simple main dish that can be served with anything. This recipe isn’t fancy, but it is tasty!
Ingredients:
3 raw carrots, thickly sliced
3 raw celery stalks with leaves
2 medium onions, chopped
One whole chicken, 3 to 4 pounds
1 cup chicken broth
1 teaspoon garlic powder
2 teaspoons salt
1/2 teaspoon black pepper
2 Tablespoons dried basil
Directions:
1. Spread carrots, celery and onions evenly into the bottom of the crock pot. Place the whole chicken on top.
2. Slowly pour the chicken broth over everything. Season with garlic powder, salt and black pepper.
3. Sprinkle basil on top, crushing the dried herbs between your fingers as you do (this releases more flavor).
3. Cover and cook on low 7 to 9 hours, until chicken is no longer pink inside.
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Prep Time:
Cook Time:
30 mins
18 hrs
I found this pulled pork recipe years ago, and it’s a favorite at potlucks. Freezes well for easy quick meals.
Read more: http://www.food.com/recipe/pulled-pork-crock-pot-131018#ixzz1y76z0h1h
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Photo by Marg (CaymanDesigns)
13 Photos of Easy and Tasty Barbecue Chicken Sandwiches in the Crock Pot
Prep Time:
Cook Time:
10 mins
8 hrs
This is almost too easy to be called a recipe, but I had to share it anyway. I came up with it one night when I wanted a nice meal but …
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Prep Time:
Cook Time:
0 mins
6 hrs
I adopted this recipe from the Recipezaar account, and I’m so glad that I did. This has become a regular addition to my OAMC and I have …
Read more: http://www.food.com/recipe/crock-pot-chicken-taco-meat-4957#ixzz1y77j28KL
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Photo by The Left Handed Chef
3 Photos of Crock Pot Peach Dump Dessert
Prep Time:
Cook Time:
5 mins
3 hrs
A very simple recipe that yields fabulous results! People won’t believe this came out of a crock pot!
Read more: http://www.food.com/recipe/crock-pot-peach-dump-dessert-20287#ixzz1y77s20NO
Indian Bean appetizer:
1 can of beans (garbanzo, kidney, black, etc)
mustard, cumin and chili pepper to taste
Olive oil
Scraped or shaved coconut
Drain the water from the beans. Heat the oil and trow in the seeds covering slightly because mustard seeds pop. Sautee the beans in it for a few minutes. Add salt to taste as well the coconut shavings and lime juice. Can garnish with cilantro.
CHANA BATETA
Ingredients
1/2 cup diced tomatoes
1 tablespoon tomato paste
1 1/2 tablespoons vegetable oil
1/2 teaspoon mustard seeds (black or brown, not yellow)
2 shallots, sliced
3 large cloves garlic, minced
1 tablespoon minced ginger
1 teaspoon cumin
1 1/2 teaspoons coriander
1/4 teaspoon cayenne, or more to taste
1/3 cup coconut milk
1 teaspoon salt
1 teaspoon sugar
2 large Yukon Gold potatoes (about 7 ounces), cut into an approximate 1 1/2″ dice.
1 can chickpeas
2 tablespoons finely chopped cilantro, plus a few springs for garnish
1 teaspoon white wine vinegar
Combine the diced tomatoes and tomato paste in a mini food processor and process until smooth. Set aside.
Heat the oil over high heat in a large cast iron pan until smoking. Add the mustard seeds and cover immediately, and wait till they stop popping (15 seconds). Turn the heat to medium and add the shallots, garlic, and ginger. Cook for about 5 minutes, stirring nearly constantly, until the shallots are quite golden. Add the cumin, coriander, and cayenne, and cook for another minute or so, to toast the spices. Pour in the pureed tomato, and cook down for 3-4 minutes. It should be reduced to an almost paste-like consistency.
Pour in the coconut milk and the salt and sugar and bring to a boil. Add the potatoes and return to a boil, then turn the heat to low and cover the pan. Cook until the potatoes are soft–easily pierced with a knife–then uncover and add the chickpeas with some of the liquid from the can. Cook for 5 or 10 minutes, until heated through. Add the cilantro and cook a minute more.
This tastes best made ahead, so if you have time, cool it, then transfer to the fridge until ready to eat. Then reheat until piping hot, add the vinegar, stir to distribute, and serve, garnished with fresh cilantro.
Jasmine Rice
Ingredients:
3 Tbs olive oil
1 clove garlic, whole (optional)
2-3 cups white Jasmine rice
3-4 cups water
Kosher salt to taste, about 1 Tbs
Directions:
In small pot add your garlic, rice, and olive oil over high heat. Toss rice in oil until it goes from opaque to translucent, then back to opaque. At this point, add the water and the salt. Taste the water to make sure it’s to your liking on salt content. Cover pan and let simmer for about 20 minutes, or until rice is soft but not mushy.
For tadik, when rice is done, mound it then place a dry paper towel between the lid and the lip of the pot. Let rice cook a bit longer, about 5 minutes, over low heat, until a crust forms at the bottom and the rice is caramelized.
Chai:
Milk
Ginger
1 cinnamon stick
a few cardamom pods
Blend of flavorful and colorful Indian Teas
Sugar to taste
Warm up the milk in a pot and put in all the ingredients in and stir. Add the tea and wait until the tea releases all of its color. Then sift the other ingredients out and pour the chai and enjoy.
Ingredients:
Place a large frying pan or wok over medium heat. Add olive oil, garlic. Add 1 pkg tempeh and cumin. Crumble the tempeh up and stir it around to make sure it is broken up. Add soy sauce and white onion and shallots. When onions turn slightly translucent, add seasame oil, peanuts, and red pepper flakes. Add cilantro and scallions and kelp noodles. Simmer for 5-10 minutes. Remove from heat and place on romaine lettuce leaves and serve up! 🙂
You’ll also see some pics in the slideshow of my kale chips:
Ingredients:
Heat up oven to 375 degrees F. Separate the kale fronds/leaves from the stem in roughly 2 inch pieces. Place on baking sheet. Lightly dribble with olive oil (or a spray oil works beautifully!). Add salt to taste. Bake for 10 minutes. Remove from heat when lightly browned and crunchy! Watch out…it’s a very addictive snack! 🙂
Bite Me 