Tuesday, December 20, 2011
Posted by Mrs.Mayne at 2:18 PM
Wednesday, November 9, 2011
I made this last night and it was delicious, healthy and easy.
FOR THE GYRO FILLING:
1 tablespoon Olive Oil
½ pounds Sliced Deli Roast Beef (cut in strips)
6 drops Worcestershire Sauce
4 dashes Lemon Pepper
2 dashes Paprika
2 teaspoons Garlic Powder, Divided
6 dashes Black Pepper
FOR THE TZATZIKI SAUCE:
2 whole Cucumber, Divided Use *one was plenty
2 containers 8oz Greek Yogurt *12 oz was plenty
1 whole Red Onion, Divided Use *1/2 was plenty
4 dashes White Wine Vinegar
1 teaspoon Dill
1 teaspoon Salt
4 slices Naan Bread Or Any Flatbread
2 whole Tomato, Sliced
¼ pounds Feta Cheese, Diced
¾ pounds Canned Black Olives Sliced *didn't add
*I added spinach
For gyro filling:
Heat olive oil in a skillet and add beef, worcestershire sauce, a dash of lemon pepper, paprika, 1/2 teaspoon of garlic powder, black pepper, and heat the beef. Let it sit on low heat while tzatziki sauce is prepared.
For Tzatziki sauce:
Finely dice half of the cucumber and combine with yogurt, 1/4 of the red onion finely diced, vinegar, and all remaining seasonings.
Spray your flatbread with cooking spray and put it under the broiler until it is soft and warmed through. Fill it with a generous amount of roast beef, followed by lots of tzatziki sauce, feta cheese, tomato, cucumber, and black olives.
Tuesday, October 11, 2011
6 cups broth Cooking spray
2 carrots, peeled and diced
1 large onion, diced
4 teaspoons garlic (from a jar or substitute four cloves minced garlic)
1/2 cabbage, chopped
1/2 pound frozen green beans
2 tablespoons tomato paste
1 teaspoon dried basil
1 teaspoon dried oregano
1 teaspoon kosher salt
1 large zucchini, diced
Tuesday, September 6, 2011
I found this recipe on Pinterest and tweaked it a bit to my liking...
- 1 can diced green chilies
- green salsa (about 1/2 cup)
- 4 cloves minced garlic (or garlic powder if desired)
- 1 1/2 Tb chili powder
- 3 T lime juice
- 1 diced medium onion
- 2 lbs chicken breasts or tenderloins, boneless/skinless
- brown sugar (to your liking-I used about 1/3 cup)
- 1 can refried beans, warmed
- Desired toppings: lettuce, cheese, salsa, sour cream, olives
- 10 Tostada shells
- Put Chicken and onion in crockpot.
- In bowl, combine chillies, garlic, chili powder, lime juice, green salsa.
- Pour over chicken
- Cook on low 5-6 hours
- Remove chicken to Kitchenaid with paddle, turn on to shred for a few seconds.
- I wanted the chicken a little sweeter so I added brown sugar to the sauce here.
- Add 1/2-3/4 c juice from crockpot to chicken.
- Layer on tostada shells: refried beans, chicken, etc.
Also, if you happen to have a favorite recipe for black bean, corn, and avocado salsa-ADD IT! It was SUCH a good topping on these.
Monday, September 5, 2011
18 Rhodes AnyTime!™ Cinnamon Rolls, thawed but still cold
2 Granny Smith apples, peeled and diced
1/2 cup brown sugar
1 teaspoon cinnamon
1/2 cup graham cracker crumbs
1/4 cup chopped pecans
2 packets cream cheese frosting (included with rolls)
1/3 cup caramel ice cream topping
InstructionsCut each roll into 4 pieces and arrange in the bottom of a 14-inch Dutch oven lined with aluminum foil or sprayed with non-stick cooking spray. In a bowl combine apples, brown sugar, cinnamon, cracker crumbs and pecans. Sprinkle evenly over cut rolls. Cover with lid and bake at 350°F 25-30 minutes.
For icing combine cream cheese frosting with caramel topping. Drizzle over pie while still warm.
Dutch Oven Temperature Control using Briquets:
350°F in a 14-inch Dutch oven, oven top 18, oven bottom 10
Texas Sheet Cake2 cups flour 2 cups white sugar 2 cubes margarine or butter 1 cup water 4 tbsp cocoa powder 2 eggs, beaten 1 tsp soda 1 tsp vanilla 1/2 cup sour milk (1 tsp white vinegar and then the rest regular milk) Mix flour and sugar in a large mixing bowl. In a sauce pan bring margarine, water and cocoa to a boil. Pour boiling mixture into flour mixture and mix thoroughly. Add eggs, milk soda and vanilla and mix until very smooth. Batter will be runny. Cook in a large baking sheet (I call it a cookie sheet.) Grease and flour the pan, but don’t use flour use cocoa powder. It works great on chocolate cake or brownies. Bake at 350° for 30-40 minutes. My oven only needs 28-30 minutes so watch it close. (It really depends on the pan you use.) A toothpick will come out clean when it is ready. Let cool and frost with following frosting recipe…
Fudgey Chocolate Frosting1 cube butter 4 tbsp cocoa powder 5 tbsp milk 3 cups powdered sugar Bring first three ingredients to a boil. Put powdered sugar in a mixing bowl. Pour boiling mixture into the mixing bowl with the powdered sugar. Mix thoroughly until smooth. Put on cake while still warm so it will spread easily.
That’s it you’re done. Enjoy! (taken from themotherhuddle.com)
For the dressing:
1/3 cup apple cider vinegar
¾ cup sugar
2 tbsp. minced shallot
¼ tsp. dry mustard
1 tsp. salt
6 tbsp. light mayonnaise
3 tbsp. freshly squeezed orange juice
6 tbsp. vegetable oil
1½ tsp. poppy seeds
For the salad:
Romaine lettuce, washed and dried
Strawberries, hulled and sliced
Mandarin orange segments
Fresh pineapple, cubed
In the bowl of a food processor, combine the vinegar, sugar, shallot, dry mustard, salt, mayonnaise and orange juice. Process to blend well. With the feed tube open and the processor on, add the vegetable oil in a steady stream and continue processing until incorporated. Add the poppy seeds and pulse briefly just until blended. Transfer to an airtight container and refrigerate until ready to use.
To make the salad, chop the lettuce into bite-size pieces. Plate individual servings of the lettuce in salad plates. Top each serving with strawberries, blueberries, mandarin oranges and pineapple cubes as desired. Drizzle lightly with the poppy seed dressing and serve immediately.