Sesame Chicken Skewers

June 7, 2013 Leave a Comment
Sesame Chicken Skewers

Sesame Chicken Skewers

Sherrie Wolfe writes, “This is an excellent chicken marinade for grilling on a warm day. “

Sesame Chicken Skewers Recipe

Sesame Chicken Skewers

1 lb. boneless, skinless chicken breast, cut into chunks

2 red peppers, cut into chunks

2 cups button mushrooms

Marinade:   6 Tbsp. soy sauce

1-2 tsp. PENZEYS MINCED GARLIC

4 Tbsp. sugar

2 Tbsp. sesame or vegetable oil

½ tsp. GROUND BLACK PEPPER

2 Tbsp. WHITE SESAME SEEDS

½ cup chopped onion (1 small onion)

Place the chicken chunks in a zip-top bag.  In a bowl the marinade ingredients and mix well.  Pour into the bag with the chicken and marinate for a few hours.  Remove the chicken from the marinade and thread onto skewers with bell peppers and mushrooms.

Grill or broil over medium heat, about 5-7 minutes per side.  The marinade will blacken if the heat is high, because of the sugar in it, but it will still taste great!

(Recipe for Sesame Chicken Skewers came from Penzeys Spices)

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Lime and Cucumberita

June 6, 2013 Leave a Comment
Lime and Cucumberita

Lime and Cucumberita

I found this recipe on Diabetic Living Online.

Lime and Cucumberita Recipe

Lime and Cucumberita

½ cup chopped English cucumber

1 ½ oz. (3 Tbsp.) premium tequila

1 oz. (2 Tbsp.) Triple Sec

¾ tsp. finely shredded lime peel

1 Tbsp. lime juice

1 ½ tsp. sugar or sugar substitute equivalent to 1 ½ tsp. sugar

Ice

Lime juice

Coarse salt

Thin slice of lime

In a blender combine cucumber, tequila, Triple Sec, lime peel, 1 tablespoon lime juice, and the sugar or sugar substitute; add about 1 cup of ice.  Cover and blend until cucumber and ice are thoroughly blended and crushed.  If desired, rim a margarita glass with additional lime juice and dip rim in coarse salt.  Pour blended mixture into a margarita glass.  If desired, garnish with thin lime slice.

Nonalcoholic Lime and Cucumberita:  Prepare as directed, except omit the tequila and Triple Sec and ADD ½ cup lemon-lime carbonated beverage and ¼ cup orange juice.

(Recipe for Lime and Cucumberita was on Diabetic Living Online, 2/13/13)

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Bandito Chicken Wings

June 5, 2013 Leave a Comment
Bandito Chicken Wings

Bandito Chicken Wings

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

 

These golden wings make a mouthwatering hot appetizer.

                Gloria Jarrett                                                                     Loveland, Ohio

               

Bandito Chicken Wings Recipe

Bandito Chicken Wings

12 whole chicken wings (about 2 lbs.)

½ tsp. salt

1/8 tsp. pepper

½ cup butter, divided

2 Tbsp. vegetable oil

½ cup taco sauce

¼ cup KC Masterpiece

¼ cup French salad dressing

1 tsp. Worcestershire sauce

1/8 tsp. hot pepper sauce

Cut chicken wings into three sections; discard wing tips.  Sprinkle with salt and pepper.  In a skillet over medium heat, combine 2 tablespoons butter and oil.  Fry chicken until brown, about 6-8 minutes on each side.  Place in a greased 13×9 inch baking dish.

In a saucepan, combine taco sauce, barbecue sauce, French dressing, Worcestershire sauce, hot sauce and remaining butter; cook and stir over medium heat until butter is melted and sauce is blended.  Pour ½ cup over the chicken wings.

Bake, uncovered, at 325 F. for 14-20 minutes or until chicken juices run clear.  Serve with the remaining sauce.             8-10 servings

(Recipe for Bandito Chicken Wings was in tasteofhome.com)

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Sweetheart Brownies

June 4, 2013 Leave a Comment
Sweetheart Brownies

Sweetheart Brownies

David from St. Augustine, Florida stopped into our Jacksonville store and told us how he likes to add Raspberry Enlightenment to his brownies.  So we gave it a try; thanks for the tip.

Sweetheart Brownies Recipe

Sweetheart Brownies

1 cup butter (2 sticks)

¾ cup COCOA, Natural or Dutch Process

2 cups sugar

2 tsp. PURE VANILLA EXTRACT

4 Tbsp. RASPBERRY ENLIGHTENMENT

4 eggs

1 ½ cups flour

½ cup chopped walnuts or pecans

½ cup powdered sugar to sift on top of the brownies

(Highlighted – are found in Penzeys Spices)

 

Preheat oven to 325 F.  Grease a 9×13 inch glass pan.  Melt butter in a small pan over low heat, then sift cocoa and whisk until smooth.  Pour into a large mixing bowl, let cool.  Add sugar, pure vanilla extract, and raspberry enlightenment and mix well.  Lightly whisk the eggs, then add to batter and stir to blend.

Add flour, stir until combined.  Brownies should be stirred by hand, until just blended.  Add nuts, spoon into baking dish.  Bake 30-40 minutes, until middle springs back when lightly pressed and the edges start to pull away from the sides of pan.

Let cool, and then sift powdered sugar over the top.  Cut into small squares and store in a covered container.    16-24 squares

 

(Recipe for Sweetheart Brownies came from Penzeys Spices)

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Pineapple Sunrise Smoothies

June 3, 2013 Leave a Comment
Pineapple Sunrise Smoothies

Pineapple Sunrise Smoothies

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

 

“This great-tasting beverage is an easy way to get kids to eat their fruit”.

                Diana Mueller                                                                   Las Vegas, Nevada

               

Pineapple Sunrise Smoothies Recipe

Pineapple Sunrise Smoothies

1 can (14 oz.) unsweetened pineapple tidbits

1 small ripe banana, sliced

¾ cup fresh or frozen raspberries

2 Tbsp. sugar

2 ice cubes

 

Drain pineapple, reserving juice and 1 cup pineapple (refrigerate remaining pineapple for another use).

In a blender, combine the pineapple juice, pineapple, banana, raspberries, sugar and ice; cover and process until smooth.  Stir if necessary.  Pour into chilled glasses; serve immediately.        2 servings

 

(Recipe for Pineapple Sunrise Smoothies was in tasteofhome.com)

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Oatmeal Pancakes

June 2, 2013 Leave a Comment
Oatmeal Pancakes

Oatmeal Pancakes

These delicious oatmeal pancakes are from Donna Whalen.  They are especially wonderful with fresh fruit.

Oatmeal  Pancakes Recipe

Oatmeal Pancakes

¾ cup oat flour (1 cup whole oats (not “instant”) in a food processor)

1 cup flour

2 Tbsp. sugar

1 ½ tsp. baking powder

¼ tsp. baking soda

½ tsp. CINNAMON

Pinch of freshly NUTMEG

¾ tsp. KOSHER FLAKE SALT

3 Tbsp. butter, melted and cooled slightly (plus 1-2 tsp. extra for the pan)

1 ¼ cups buttermilk

1 cup cooked oatmeal, not “instant” (see Note)

1 Tbsp. honey

2 large eggs

¼ cup finely chopped pecans

Mix together the oat flour, flour, sugar, baking powder, baking soda, CINNAMON, NUTMEG and salt in a large bowl.  In a smaller bowl, stir the melted cooled butter, buttermilk, cooked oatmeal, honey and eggs together until thoroughly combined.  Gently fold the wet ingredients into the dry ingredients only until combined.  Fold in the pecans.  Do not over mix; the batter will have a uniform appearance.

Heat a griddle over medium-high heat until water sizzles when dripped onto the pan.  Lightly coat the pan with 1 tsp. melted butter.  Drop batter into the pan in ¼ cup mounds.  Flip the pancakes when bubbles begin to form around the edges and cook until the bottom is dark golden brown, about 5 minutes total.  Wipe the pan with a cloth before continuing with the next round of pancakes.  Add a bit more butter if needed.  You may keep the pancakes warm in a 200 F. oven, if needed, until all are completed.  It takes 5 minutes per batch.            24 or so pancakes

Note:  To make oatmeal; bring 2 cups of water, 1 cup of whole rolled oats and a pinch of salt to a boil and simmer on low for 5 minutes.  Let cool.

(Recipe for Oatmeal Pancakes came from Penzeys Spices)

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Brunch Puffs Main Dish

June 1, 2013 Leave a Comment
Brunch Puffs Main Dish

Brunch Puffs Main Dish

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

 

This recipe wasn’t handed down from my mother – it was passed “up” from my granddaughter!  It’s now my favorite dish for Mother’s Day – and year round as well.

                Judy Gochenour                                                                               Logan, Iowa

               

Brunch Puffs Main Dish Recipe

Brunch Puffs Main Dish

1 cup water

½ cup butter

½ tsp. salt

1 cup flour

4 eggs

Filling:   ½ cup chopped green peppers

½ cup chopped onions

1 Tbsp. butter

8 eggs

½ tsp. salt

¼ tsp. pepper

1 cup chopped fully cooked ham

1 cup (4 oz.) shredded cheddar cheese

In a large saucepan, bring water, butter and salt to a boil.  Add flour all at once and stir until a smooth ball forms.  Remove from the heat; let stand 5 minutes.  Add eggs, one at a time, beating well after each addition.  Beat until mixture is smooth and shiny.

Drop by ¼ cupfuls 2 inch apart onto a greased baking sheet.  Bake at 400 F. for 35 minutes or until golden brown.  Transfer to a wire rack.  Immediately split puffs open; remove and discard tops and soft dough from the inside.  Set aside.

In a large skillet, sauté green pepper and onion in butter until tender.  In a medium bowl, beat eggs, salt and pepper.  Add to skillet, stirring over medium heat until almost done.  Add ham and cheese; stir until eggs are set.  Spoon into puffs.  Serve immediately.     8 serving

(Recipe for Brunch Puffs Main Dish was in tasteofhome.com)

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