Peanut Butter Chicken

May 31, 2013 Leave a Comment
Peanut Butter Chicken

Peanut Butter Chicken

Moist and delicious!  Serve with rice pilaf and salad.

 

Peanut Butter Chicken/Joyce Delorey/The Greco Family “Cook”Book

Peanut Butter Chicken

4 chicken breast, skinned, boned and cut into 1” chunks

Marinade:  ½ cup peanut butter

½ cup peanut oil

¼ cup white wine vinegar

¼ cup soy sauce

¼ cup lemon juice

4 cloves garlic, minced

1 dried red chili pepper, minced

2 tsp. ginger, fresh, chopped

Marinate chicken overnight.  Place on skewers and barbecue.  Serve

(Recipe for the Peanut Butter Chicken was in The Greco Family “Cooks”Book, Joyce Delorey, 1998.)

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Super-Easy Barbecue Pulled Pork

May 30, 2013 Leave a Comment
Super-Easu Barbecue Pulled Pork

Super-Easy Barbecue Pulled Pork

Super-Easy Barbecue Pulled Pork is one of the many recipes I used to make when I was using The Sugar Solution Cookbook.  I have diabetes, and this book by Ann Fittante, MS, and RD, with Julia VanTine-Reichardt was great.  It gave you Breakfast, Snack, Lunch, Snack, Dinner, Snack every day; for a full month, and had 14 chapters with recipes.                

Super-Easy Barbecue Pulled Pork Recipe

Super-Easy Barbecue Pulled Pork

1 Tbsp. olive oil

1 ½ Lbs. boneless pork loin, trimmed of all visible fat

1 medium onion, chopped (about ½ cup)

2/3 cup ketchup

1 Tbsp. cider vinegar

1 Tbsp. molasses

2 tsp. packed brown sugar

2 tsp. mustard powder (I don’t like mustard, so I didn’t use)

1 ½ tsp. garlic powder

1 tsp. Worcestershire sauce

¼ tsp. ground black pepper

1 ½ cups lower-sodium chicken or vegetable broth

Heat the oil in a medium saucepan over medium-high heat.  Add pork loin and brown, turning occasionally, for 5 minutes.

Add the onion, ketchup, vinegar, molasses, sugar mustard powder, garlic powder, Worcestershire sauce, black pepper and broth.  Stir the mixture well to combine and bring to a boil over medium-high heat.  Reduce the heat to low, cover, and simmer, stirring occasionally, for 1 ½ hours.

Uncover the saucepan and simmer 10 minutes longer, or until the sauce has thickened slightly and the pork is very tender.  Remove from the heat.

Pull the pork into shreds with two forks and serve.

 

(Recipe for Super-Easy Barbecue Pulled Pork was in The Sugar Solution Cookbook)

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Pasta Fagioli

May 29, 2013 Leave a Comment
Pasta Fagioli

Pasta Fagioli

This is a healthier version of Pasta Fagioli.  I found this recipe in Newsday, earlier this year 2013.

Pasta Fagioli Recipe

Pasta Fagioli

1 Tbsp. olive oil

1 cup chopped red onion

3 garlic cloves, minced

½ tsp. dried crushed rosemary

2 carrots, chopped

2 ribs celery, chopped

4 cups low-sodium vegetable or chicken broth

1 (14.5 oz.) can diced tomato with basil, garlic and oregano

1 cup (5 ½ oz.) Orzo or Ditalini

2 (15 oz.) cans lower-sodium cannellini beans, drained and rinsed

Salt and pepper to taste

¼ cup grated or shaved Parmesan

 

Heat the oil in a soup pot set over medium high.  Add the onion, garlic and rosemary; cook, stirring often, 1 minute or until garlic is slightly softened.

Add carrots and celery; cook until somewhat softened, about 4 minutes.

Add the broth and tomatoes and bring to a boil.  Stir in the pasta and cook until al dente, 8 to 9 minutes.  Stir in the beans, cook 1 minute to heat through, and season to taste with salt and pepper.  Top each bowl with grated or shaved Parmesan.           6 servings

(Recipe for Pasta Fagioli was in Newsday, Thursday, January 3, 2013)

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Spaghetti with Meat Sauce

May 28, 2013 Leave a Comment
Spaghetti with Meat Sauce and Zucchini

Spaghetti with Meat Sauce and Zucchini

I found this recipe in Newsday, earlier this year 2013.

Spaghetti with Meat Sauce Recipe

 

Spaghetti with Meat Sauce

8 oz. multi grain spaghetti

1 Tbsp. olive oil

1 cup chopped onion

2 cloves garlic, minced

½ tsp. basil

½ tsp. salt

½ tsp. thyme

1 lb. lean ground sirloin

1 (28 oz.) can diced tomatoes

8 oz. zucchini, cut into 1-inch pieces

¼ cup grated Parmesan

Bring a large pot of lightly salted water to a boil.  Add the spaghetti and cook, according to package directions, until the pasta is al dente.  Drain.

Heat oil in a large, nonstick skillet over medium high.  Add onion, garlic, basil, salt and thyme and cook, stirring occasionally, for 3 to 4 minutes, until somewhat translucent.  Add meat and cook, stirring to break into crumbles, until no longer pink.  Add tomatoes and continue cooking, stirring occasionally, 5 minutes longer, or until the sauce begins to thicken.  Add zucchini and cook, stirring occasionally, until crisp-tender, about 4 minutes.

Toss the pasta and sauce together, spoon onto plates, and top each serving with the cheese.  Serve immediately.          4 servings

(Recipe for Spaghetti with Meat Sauce was in Newsday, Thursday, January 3, 2013)

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Tangy Spareribs

May 26, 2013 Leave a Comment
Tangy Spareribs

Tangy Spareribs

Recipe provided courtesy of Taste of Home magazine.  Find more great recipes at www.tasteofhome.com

 

I still remember coming home from church to the smell of these ribs baking in the oven alongside baked potatoes.  They have an old-fashioned homemade barbecue sauce that clings to every morsel.

                Judy Clark                                                                           Elkhart, Indiana

               

Tangy Spareribs Recipe

Tangy Spareribs

4 to 5 lbs. pork spareribs

2 Tbsp. butter

1 medium onion, finely chopped

½ cup finely chopped celery

1 cup water

1 cup ketchup

1/3 cup lemon juice

2 Tbsp. brown sugar

2 Tbsp. white vinegar

1 Tbsp. Worcestershire sauce

½ tsp. ground mustard

1/8 tsp. pepper

1/8 tsp. chili powder

Cut ribs into serving-size pieces; place in a shallow roasting pan, bone side down.  Bake, uncovered, at 350 F. for 45 minutes.

Meanwhile, in a large saucepan, heat butter over medium-high heat.  Add onion and celery; cook and stir for 4-5 minutes or until tender.  Stir in the remaining ingredients.  Bring to a boil; reduce heat.  Simmer for about 10 minutes or until slightly thickened, stirring occasionally; remove from the heat.

Drain fat from the roasting pan.  Pour sauce over ribs.  Bake 45-60 minutes; longer or until ribs are tender.               6 servings

(Recipe for Tangy Spareribs was in tasteofhome.com)

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Raspberry Angel Food Cake with Raspberry Sauce

May 25, 2013 Leave a Comment
Raspberry Angel Food Cake with Raspberry Sauce

Raspberry Angel Food Cake with Raspberry Sauce

There’s no question that this ethereal cake lives up to its name.  With nothing but whipped egg whites to make it rise, it’s as light as a cloud.  The tart, juicy raspberries provide little bursts of flavor, and the sweet ruby-red sauce makes this dessert truly irresistible.

Raspberry Angel Food Cake with Raspberry Sauce Recipe

Raspberry Angel Food Cake with Raspberry Sauce

1 cup sifted cake flour

1 1/3 cups sugar, divided

Dash salt

1 ½ cups egg whites (10 to 12), room temperature

1 tsp. cream of tartar

1 ½ tsp. lemon juice

1 ½ tsp. vanilla

1 Tbsp. grated lemon peel

Powdered sugar for sprinkling

Sauce:   2 (10 – 12 oz.) pkg. frozen raspberries

¾ cup sugar

Beat egg whites in large bowl at medium-high speed 1 minute or until foamy.  Add cream of tartar; beat 30 seconds or until soft peaks form.  At low speed, slowly beat in remaining 1 cup sugar.  Increase speed to medium-high; beat 30 seconds or until firm but not stiff peaks form.  Add lemon juice and vanilla; continue beating 30 seconds or until stiff peaks form.

Sift one-third of the mixture over the egg white mixture; gently fold in.  Repeat twice.  Fold in lemon peel.  Gently spoon half of the batter into ungreased 10 inch tube pan with removable bottom.  Sprinkle half of the fresh raspberries over the batter; repeat with remaining batter and raspberries.  Run long narrow spatula through batter to eliminate any large air bubbles; gently smooth top.

Bake 1 hour, or until top is golden brown and wooden skewer inserted in center of cake comes out clean.  Invert cake onto feet attached to tube pan or onto or onto neck of bottle.  Cool completely.

Meanwhile, combine sauce Ingredients in medium saucepan; bring to a boil.  Cook over medium heat 5 to 8 minutes or until slightly thickened, stirring frequently.  Remove from heat.  Strain through fine mesh strainer into small bowl; discard seeds.

Carefully slide thin narrow knife or spatula around edges of pan and tube; lift tube out of pan.  Invert cake; remove pan.  Place cake, top side up, onto serving platter.  Lightly sprinkle with powdered sugar; serve with raspberry sauce.

(Recipe for Raspberry Angel Food Cake with Raspberry Sauce was in Cooking Club magazine, Spring 2013)

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Lemony Turkey Soup

May 24, 2013 Leave a Comment
Lemony Turkey Rice Soup

Lemony Turkey Rice Soup

Recipe provided courtesy of Taste of Home magazine.  Find more great recipes at www.tasteofhome.com.

 

While growing up in Texas, I spent a lot of time helping my grandma cook.  Lemon and cilantro add a deliciously different twist to turkey soup.

Margarita Cuellar                                                                            East Chicago, Indiana

Lemony Turkey Soup Recipe

Lemony Turkey Rice Soup

6 cups chicken broth, divided

1 can (10 ¾ oz.) condensed cream of chicken soup, undiluted

2 cups cooked rice

2 cups diced cooked turkey

¼ tsp. pepper

2 Tbsp. cornstarch

¼ to 1/3 cup lemon juice

¼ to ½ cup minced fresh cilantro

In a large saucepan, combine 5 ½ cups of broth, soup, rice, turkey and pepper.  Bring to a boil; boil for 3 minutes.

In a small bowl, combine cornstarch and remaining broth until smooth.  Gradually stir into hot soup.  Cook and stir for 1 to 2 minutes or until thickened and heated through.  Remove from the heat; stir in lemon juice and cilantro.         8 servings

(Recipe for Lemony Turkey Rice Soup is from www.tasteofhome.com/Recipes, 2012)

 

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Tropical Island Chicken

May 23, 2013 Leave a Comment
Tropical Island Chicken

Tropical Island Chicken

Recipe provided courtesy of Taste of Home magazine.  Find more great recipes at www.tasteofhome.com

The marinade makes a savory statement in this all-time-favorite chicken recipe that I served at our son’s pirate-theme birthday party.  It smelled so good on the grill that guests could hardly wait to try a piece!

Tropical Island Chicken Recipe

Tropical Island Chicken

 ½ cup reduced-sodium soy sauce

1/3 cup canola oil

¼ cup water

2 Tbsp. dried minced onions

2 Tbsp. sesame seeds

1 Tbsp. sugar

4 garlic cloves, minced

1 tsp. ginger

¾ tsp. salt

1/8 tsp. cayenne pepper

2 broiler/fryer chickens (3 to 4 Lb. each), quartered

In a small bowl, combine the first 10 ingredients.  Set aside 1/3 cup for basting; cover and refrigerate.  Pour the remaining marinade into a large resealable plastic bag.  Add chicken; seal and turn to coat.  Refrigerate for 8 hours or overnight.

Prepare grill for indirect heat, using a drip pan.  Place chicken over drip pan and grill, covered, over direct medium heat for 45-60 minutes or until a thermometer reads 180 F., turning and basting often with reserved marinade.         8 servings

(Recipe for Tropical Island Chicken was on www.tasteofhome.com)

 

Go onto my site: annettes-sweet-treats.com, and leave a message – it’s at the top of each recipe on the right side…it will tell you to leave a comment.  I would like to know your thoughts of the recipe.

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Sweet Potato Waffles

May 22, 2013 Leave a Comment
Sweet Potato Waffles

Sweet Potato Waffles

Recipe provided courtesy of Taste of Home magazine.  Find more great recipes at www.tasteofhome.com

 

I found this recipe for Sweet Potato Waffles in the Long Island Trends on May 10, 2013.   Hope you all like it.       

Sweet Potato Waffles Recipe

Sweet Potato Waffles

1 ½ cups buttermilk or plain yogut

4 large eggs

½ cup sugar

2 ½ cups flour

¾ Tbsp. baking powder

¾ cup cooked sweet potato puree (canned or fresh)

3 Tbsp. melted butter

2 peaches, sliced

2 plums, sliced

1 cup grapes, halved

¼ cup pecans

Maple syrup

Blend the first 7 ingredients well and let rest for 20 minutes.

Make waffles in a waffle maker.

Top with fruits and toasted pecans.

Add maple syrup to taste.

Other ideas:       Slice up a variety of fresh fruit and serve them in fruit-based containers.  Carve a basket from a watermelon, hollow out the center of halved cantaloupes or honeydew melons or make individual servings in orange peel cups.

                                Set up a yogurt bar so guest can customize their own yogurt parfaits.  Include creamy yogurt, fresh blueberries, plums, grapes, kiwis and apples.  Have a selection of homemade granolas, toasted nuts and coconut flakes with honey for drizzling.

                                Out fresh fruit skewers with chunks of your favorite fresh fruits.  For an added layer of flavor, lightly grill the skewers over smoky coals or in a grill pan on the stove.  Drizzle with honey and sprinkle with toasted coconut flakes.

 

(Recipe for Sweet Potato Waffles was in Long Island Trends, May 10, 2013)

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Strawberry Cheesecake Parfait

May 21, 2013 1 Comment
Strawberry Cheesecake Parfait

Strawberry Cheesecake Parfait

This recipe is well suited to the weekend cook as it’s to the novice.

               

Strawberry Cheesecake Parfait Recipe

 

Strawberry Cheesecake Parfait

16 oz. strawberries, coarsely chopped into ½ inch pieces

2 Tbsp. sugar

1 Tbsp. orange juice

1 tsp. orange zest

4 oz. Neufchatel cheese

6 oz. nonfat vanilla yogurt

¼ cup confectioners’ sugar

1 large graham cracker (1 rectangle or 2 squares), crushed into crumbs

Combine strawberries, sugar, orange juice and zest in a bowl and allow to sit at room temperature 20 to 45 minutes.

Beat Neufchatel, yogurt and confectioners’ sugar with an electric mixer until smooth and silken.

Build the parfait in clear glasses;  Start with a layer of strawberries, top with the creamy cheese mixture, sprinkle with graham cracker crumbs and repeat, ending with a spoonful of cream cheese mixture topped with a strawberry.  Refrigerate until serving.            2 serving

(Recipe for Strawberry Cheesecake Parfait was in Newsday, Thursday, May 9, 2013)

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