Easy Slow Cooker Lemony Garlic Chicken Breast

March 6, 2015 Leave a Comment

 

Easy Slow Cooker Lemony Garlic Chicken Breast

Easy Slow Cooker Lemony Garlic Chicken Breast

This recipe, Easy Slow Cooker Lemony Garlic Chicken Breast is from Diabetic Connect

 

Easy Slow Cooker Lemony Garlic Chicken Breast Recipe

 

Easy Slow Cooker Lemony Garlic Chicken Breast

1 tsp. oregano

¼ tsp. black pepper

2 lbs. boneless, skinless chicken breasts (six halves)

1 Tbsp. olive oil

¼ cup water

3 Tbsp. lemon juice

2 tsp. minced garlic

1 tsp. chicken bouillon granules

1 tsp. parsley

 

Mix oregano and pepper and sprinkle evenly over chicken pieces.

In a large non-stick skillet, using medium heat, brown chicken evenly on both sides in olive oil.

Mix remaining ingredients and pour over chicken, bringing mixture to a gentle boil.

Pour skillet contents into slow cooker, cover and cook on low for 6 hours (3 hours on high).

Chicken is very tasty served on a bed of brown rice with steamed carrots!  Enjoy.

 

(Recipe for East Slow Cooker Lemony Garlic Chicken Breast came from Diabetic Connect, 2015)

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Dad’s Lemony Grilled Chicken

June 1, 2014 Leave a Comment
Dad's Lemony Grilled Chicken

Dad’s Lemony Grilled Chicken

 

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

www.tasteofhome.com

 

Lemon juice, onions and garlic add tangy flavor to chicken when firing up the grill.

          Mike Schulz                                                                        Tawas City, Michigan

 

Dad’s Lemony Grilled Chicken Recipe

Dad’s Lemony Grilled Chicken

1 cup olive oil

2/3 cup lemon juice

6 garlic cloves, minced

1 tsp. salt

½ tsp. pepper

2 medium onion, chopped

8 chicken drumsticks (2 lbs.)

8 bone-in chicken thigh (2 lbs.)

 

In a small bowl, whisk the first five ingredients until blended; stir in onions.  Pour 1 ½ cups marinade into a large resealable plastic bag.  Add chicken; seal bag and turn to coat.  Refrigerate overnight.  Cover and refrigerate remaining marinade.

Prepare grill for indirect heat.  Drain chicken, discarding marinade in bag.  Place chicken on grill rack, skin side up.  Grill, covered, over indirect medium heat 15 minutes.  Turn; grill 15-20 minutes longer or until a thermometer reads 180 F., basting occasionally with reserved marinade.            8 serving

 

(Recipe for Dad’s Lemony Grilled Chicken was on www.tasteofhome.com, 2014)

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Thyme & Sesame Crusted Halibut

April 4, 2014 Leave a Comment
Thyme & Sesame Crusted Halibut

Thyme & Sesame Crusted Halibut

 

This recipe, Thyme & Sesame Crusted Halibut is from Diabetic Connect.  Quickly roasting fish at high heat keeps it moist and succulent.  The thyme and sesame crust gives this halibut a distinctive finish.

Thyme & Sesame Crusted Halibut Recipe

 

Thyme & Sesame Crusted Halibut

2 Tbsp. lemon juice

2 Tbsp. extra-virgin olive oil

1 clove garlic, minced

Freshly ground pepper, to taste

1 ¼ lbs. halibut, or mahi-mahi, cut into 4 portions

2 Tbsp. sesame seeds

1 ½ tsp. dried thyme leaves

¼ tsp. coarse sea salt or kosher salt

Lemon wedges

 

Preheat oven to 450 F.  Line a baking sheet with foil.  Mix lemon juice, oil, garlic and pepper in a shallow glass dish.  Add fish and turn to coat.  Cover and marinate in refrigerator for 15 minutes.

Meanwhile, toast sesame seeds in a small dry skillet over medium-low heat, stirring constantly, until golden and fragrant, 2-3 minutes.  Transfer to a small bowl to cool.  Mix in thyme.

Sprinkle the fish with salt and coat evenly with the sesame seed mixture, covering the sides as well as the top.  Transfer the fish to the prepared baking sheet and roast until just opaque in the center; 10 to 14 minutes.  Serve with lemon wedges           4 servings

 

(Recipe for Thyme & Sesame Crusted Halibut came from Diabetic Connect, 2014)

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Sausage-Stuffed Mushrooms

October 13, 2013 Leave a Comment
Sausage-Stuffed Mushrooms

Sausage-Stuffed Mushrooms

 

Pennsylvania is often referred to as the “Mushroom Capital of the World.”  This recipe’s a delicious appetizer and is always the hit of the party.

         Beatrice Vetrano                           Landenberg, Pennsylvania                                                                         

 

Sausage-Stuffed Mushrooms Recipe

Sausage-Stuffed Mushrooms

12 to 15 large fresh mushrooms

2 Tbsp. butter, divided

2 Tbsp. chopped onion

1 Tbsp. lemon juice

¼ tsp. dried basil

Salt and pepper to taste

4 oz. bulk Italian sausage

2 Tbsp. dry bread crumbs

2 Tbsp. grated Parmesan cheese

 

Remove stem from the mushrooms.  Chop stems finely; set mushroom caps aside.  Place stems in pepper towels and squeeze to remove any liquid.

In a large skillet, heat 1 ½ tablespoon butter.  Cook stems and onion until tender.  Add the lemon juice, basil, salt and pepper; cook until almost all the liquid has evaporated.  Cool.

In a large bowl, combine the mushroom mixture, sausage and parsley; stuff reserved mushroom caps.  Combine crumbs and cheese; sprinkle over tops.  Dot each with remaining butter.

Place in a greased baking pan.  Bake at 400 F. for 20 minutes or until sausage is no longer pink, basting occasionally with pan juices.  Serve hot.           12-15 servings

 

(Recipe for Sausage-Stuffed Mushrooms came from tasteofhome.com)

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Lemony Chicken Noodle Soup

September 26, 2013 Leave a Comment
Lemony Chicken Noodle Soup

Lemony Chicken Noodle Soup

This isn’t Grandma’s Chicken soup, but it is comforting.  The lemon juice gives this easy soup enough zip to make it interesting.

             Bill Hillbrich                                                       St. Cloud, Minnesota

 

Lemony Chicken Noodle Soup Recipe

Lemony Chicken Noodle Soup

1 small onion, chopped

2 Tbsp. olive oil

1 Tbsp. butter

¼ lb. boneless skinless chicken breast, cubed

1 garlic clove, minced

2 cans (14 ½ oz. each chicken soup

1 medium carrot, cut into ¼ inch slices

¼ cup fresh or frozen peas

½ tsp. dried basil

2 cups uncooked medium egg noodles

1-2 Tbsp. lemon juice

 

In a small saucepan, sauté onion in oil and butter until tender.  Add chicken; cook and stir until chicken is lightly browned and meat is no longer pink.  Add garlic; cook 1 minute longer.

Stir in the broth, carrot, peas and basil.  Bring to a boil.  Reduce heat; cover and simmer for 5 minutes.  Add noodles.  Cover and simmer for 8-10 minutes or until noodles are tender.  Stir in lemon juice.           2 servings

 

(Recipe for Lemony Chicken Noodles Soup came from tasteofhome.com)

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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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Soft Orange Custard

March 27, 2013 Leave a Comment
Soft Orange Custard

Soft Orange Custard

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

 

This creamy custard with a splash of sunshiny citrus flavor can brighten any gray day.  It’s a light, lovely dessert!

Sue Friend                                                                                 Lynden, Washington

Soft Orange Custard Recipe

Soft Orange Custard

2 Tbsp. butter, soften

2/3 cup sugar

2 eggs lightly beaten

2 Tbsp. flour

¼ tsp. salt

¼ cup orange juice

1 ½ tsp. grated orange peel

1 tsp. lemon juice

1 cup fat-free milk

In a small bowl, beat butter and sugar on medium speed for 1 minute.  Add the eggs, flour and salt.  Beat for 2 minutes or until thickened.  Add the orange juice, orange peel and lemon juice.  Stir in the milk.

Pour into five 6 oz. ramekins or custard cups.  Place ramekins in a 13×9 inch baking pan.  Add 1 inch of boiling water to pan.

Bake, uncovered, at 325 F. for 35-40 minutes or until a knife inserted near the center comes out clean.  Remove ramekins from water bath.  Serve warm or chilled.  Refrigerate leftovers.       5 servings

(Recipe for Soft Orange Custard 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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Sunburst Lemon Bars

February 20, 2013 Leave a Comment
Sunburst Lemon Bars

Sunburst Lemon Bars

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

 

The forever popular, melt-in-your-mouth lemon bar.

Sunburst Lemon Bars Recipe

Sunburst Lemon Bars

Crust:   2 cups flour

½ cup powdered sugar

1 cup margarine or butter, softened

Filling:   4 eggs, slightly beaten

2 cups sugar

¼ cup flour

1 tsp. baking powder

¼ cup lemon juice

Glaze:   1 cup powdered sugar

2 to 3 Tbsp. lemon juice

Preheat oven to 350 F.  In large bowl, combine 2 cups flour, ½ cup powdered sugar and margarine at low speed until crumbly.  Press mixture evenly in bottom of ungreased 13×9 inch pan.  Bake at 350 F. for 20 to 30 minutes or until light golden brown.

In large bowl, combine eggs, sugar, ¼ cup flour and baking powder; blend well.  Stir in lemon juice.  Pour mixture over warm crust.  Return to oven and bake 25 to 30 minutes or until top is light golden brown.  Cool completely.

In small bowl, combine powdered sugar and enough lemon juice for desired glaze consistency; blend until smooth.  Drizzle over cooled bars.  Cut into bars.         36 bars

(Recipe for Sunburst Lemon Bars was in Pillsbury Classic Cookbook)

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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Borrelli’s Shrimp Francese

January 21, 2013 Leave a Comment
Borrelli's Shrimp Francese

Borrelli’s Shrimp Francese

On Long Island there is a place called Borrelli’s Restaurant, they have been there since 1955.  I have eaten at Borrelli’s about eight times, and there is always a crowd waiting for a table.  The restaurant was featured in Long Island Trends for Borrelli’s  Shrimp Francese, so here goes.  

Borrelli’s Shrimp Francese Recipe

Borrelli’s Shrimp Francese

20 medium-large shrimp (approximately 1 ¼ Lbs.)

1 cup flour

3 eggs, beaten

6 Tbsp. butter

Salt and pepper to taste

2 Tbsp. lemon juice

½ cup dry white wine

*     ATTENTION    *     ATTENTION      *

I’ve added “SAVORY” meals such as beef, chicken, pork and fish to Annette’s Sweet Treats.  Hope you like it.

Peel, de-vein and butterfly shrimp; leaving tail attached.  Dredge on flour.  Shake off excess and dip in beaten eggs.  Heat the butter in a large heavy aluminum skillet.  (DO NOT USE AN IRON SKILLET, WHICH TENDS TO DARKEN SHRIMP). 

Sauté shrimp until lightly golden on both sides.  Sprinkle with salt and pepper to taste.

Sprinkle lemon juice over shrimp and add white wine.  Simmer uncovered stirring gently for a few seconds.  Garnish with fresh parsley and lemons.  Serve immediately.

(Recipe for the Borrelli’s Shrimp Francese was in Long Island Trends, January 2013.)

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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City Chicken

January 15, 2013 Leave a Comment
City Chicken

City Chicken

This is a “season-as-you-like” recipe for City Chicken, with which you can’t go wrong.  The amount of meat you wish to prepare and the size of the bowl in which you marinate it, will determine the amount of the other ingredients you’ll need.

 

City Chicken/Jackie Weston/The Greco Family “Cook”Book

City Chicken

Boneless chicken, veal or pork – Recipe adjusts for quantity desired (see instructions)  

Marinade:    lemon juice

Vinegar

Salt and pepper

Garlic powder

Parsley

Small wooden sticks for skewering meat

Egg, beaten – Quantity depends on how much meat is being prepared

Bread crumbs

Vegetable oil

 

Cut bite-sized pieces of chicken, veal or pork.  Place into a bowl.  Pour equal parts of lemon juice and vinegar to cover the meat.  Season to taste with salt, pepper, garlic powderand parsley.  Mix thoroughly.  Cover and marinate for at least 2 hours or overnight.

Place meat on wooden sticks (about 4-5 per stick).  Dip into beaten egg seasoned to taste with salt and pepper.  Dip into bread crumbs to coat.  Fry in oil.  Remove when browned, and place into a baking dish.

Bake 350 F. for 45-60 minutes.  These can be served as an appetizer or as a main dish.

(Recipe for the City Chicken was in The Greco Family “Cooks”Book, Jackie Weston, 1998.)

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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