Tuesday, June 30, 2009
Monday, June 22, 2009
I will be making a trip down to buy-low on wednesday.
Posted by Nichole Bruce at 2:42 PM
Friday, June 19, 2009
* we had this at my other bunco group. it was delicious. as soon as i make it i'll post a picture*
2 boxes Wild Rice, cooked
2 Cups cooked diced Chicken
Mix together, apply ½ of the dressing and refridgerate for 3 hours or overnight.
1/3 c. rice wine vinegar
2/3 c. olive oil
1 Tbl. Dijon mustard
½ tsp. sugar
1 clove garlic, minced or thru press
1 Tbl. Water
Salt and pepper to taste
Before serving, dice the remaining ingredients and mix all together with the remaining dressing!!
Red bell pepper
4 green onions
2 c. (green flat) Chinese pea pods
½ c. almonds or pecans
*the lady who hosted says she only uses half of the dressing that the recipe calls for*
Wednesday, June 17, 2009
I don't know how old all your kids are, but mine is at an age where she likes to help cook. Here is a variation on what my mom used to call tin foil dinners. You take a hamburger patty and pile things on top of it (potatoes, carrots, peppers, mushrooms, squash, onions, etc.) We tried to make it more of a craft and decorated them to look like turtles.
Thursday, June 11, 2009
I've been meaning to post this recipe for awhile. This is one of my favorite recipes I got from the Body for Life cookbook. Hope you guys enjoy it as much as we do.
Preparation Time: 45 minutes
2 portions brown rice (about 1/2 cup uncooked)
2 portions lean ground beef (about 1/2 lb)
1 T. toasted sesame oil (this stuff is SOOOOO good, totally worth the $$$)
2 cloves garlic, minced (I also use crushed garlic)
3 green onions, sliced
1 cup broccoli slaw(found near bagged salads in produce department)
1 cup napa cabbage, shredded
1 T. lite soy sauce
Crushed red pepper flakes, to taste
1. Prepare brown rice according to its package directions.
2. While the rice is cooking, in a med. skillet or wok, brown the ground beef over medium heat until no longer pink. Remove the beef from the skillet, drain and set aside.
3. Heat sesame oil in the skillet over med-high heat. Add garlic and green onions, stir-fry for 2 min. Add the slaw and cabbage, stir-fry for 2 min. Add the rice and soy sauce, stir-fry for 2 more min.
4. Return the cooked ground beef or the skillet with the rice and vegetable mixture and season with red pepper flakes, to taste. Stir until ingredients are will combined and heated through, about, 2 minutes.
5. Divide into 2 portions, serve and enjoy!
I have substituted the beef with chicken or make it meatless for a vegetarian dish.
Thursday, June 4, 2009
I am new at this, I didn't see this on here already, sorry if it is. It is dang good and easy!
PLACE large sheet of heavy-duty foil over half of grill grate; heat grill to medium heat. Meanwhile, place chicken in resealable plastic bag. Add 2 Tbsp. dressing; seal bag. Turn bag over several times to evenly coat chicken with dressing. Refrigerate 10 min. Remove chicken from bag; discard bag and dressing.
GRILL chicken on uncovered side of grill 6 min. Meanwhile, combine remaining dressing, tomatoes, cheese and basil.
TURN chicken over; place, cooked-side up, on foil on grill. Top with tomato mixture. Close lid. Grill 8 min. or until chicken is done (165ºF).
Being BBQ season, I am once again reminded of my inadaquecies in meat-buying. I would love any tips on how to buy beef and/or pork. I have no idea what different cuts are, what types are good for what type of cooking, etc.
(Shannon - part of this is also specific to you. I tried your Cafe Rio salad and I CLEARLY bought the wrong kind of pork because it was hard as a rock when I pulled it out of the crockpot :) What do you buy?)