Main Dish
I love using pure maple syrup in various recipes and this recipe is no exception. The maple syrup adds such a sweet flavor. I baked my chicken but this is great when grilling too!
INGREDIENTS
4 chicken breasts, boneless & skinless
1 cup packed brown sugar
1 cup ketchup
1/4 cup red wine vinegar
1/4 cup water
1/4 cup pure maple syrup
1 Tablespoon worcestershire sauce
2 teaspoons ground mustard
2 teaspoons paprika
Salt to taste
Pepper to taste
DIRECTIONS
Mix brown sugar, ketchup, red wine vinegar, water, maple syrup, worcestershire sauce, ground mustard, paprika, salt and pepper in a large bowl. mixing well. Add chicken and let marinate covered in the fridge for 2-4 hours or overnight. When ready to bake, pre- heat oven at 350 degrees. Place chicken in a baking dish and bake for 35 minutes or until completely cooked through. Remove from oven and serve warm.
Enjoy!
This marinade can be found at www.adashofsanity.com
Grilling season is upon us and I am ready! I am always looking for a new burger recipe and there has been a lot of talk about Ree Drummond’s (Pioneer Woman) black bean burger. I knew I had to try it BUT I don’t like black beans. I don’t eat black beans but my husband LOVES them so he was my taste tester for this recipe. The burgers were very easy to make and my husband did enjoy these. I’m not sure he enjoyed them as much as all the hype but it was a great alternative to a beef burger!
INGREDIENTS
2 cans (14.5 ounces) seasoned black beans
1 cup seasoned bread crumbs
1/4 cup grated white onion
1 whole egg
1/2 teaspoon chili powder
Salt
Pepper
3 dashes of hot sauce
8 slices Swiss cheese
Olive oil and butter if frying
Hamburger buns
Mayo
Lettuce
Sliced tomatoes
DIRECTIONS
Makes 4 burgers. Drain, but don’t rinse the beans. Place them in a large bowl. Using a fork, mash them until they are mostly broken up but leaving some whole beans still visible. Add bread crumbs, onion, egg, chili powder, salt, pepper and hot sauce. Stir until everything is combined. Let the mixture sit for five minutes. To form the patties, divide the bean mixture into four equal parts and form into equal patties. These patties do not shrink when cooking.
To grill – Heat your grill to medium heat and spray your grates with non-stick spray. Cook over medium heat until heated through, adding two pieces of cheese at about the half way point of grilling. Grill buns if desired.
Pan frying – Heat a tablespoon of oil and a tablespoon of butter in a skillet over medium low heat. Place patties in the skillet and cook them about five minutes on the first side, flip them to the second side and place two slices of cheese on each patty and continue cooking for another five minutes or until heated through.
Top with lettuce, tomato and mayo.
Serve warm.
Enjoy!
This is a quick and easy dish that the kids in your house will really enjoy. This dish is not shy on flavors or crunch with the use of Fritos! You can also change up the spice level by using “hot” Rotel or a spicy package of taco seasoning.
INGREDIENTS
1 Pound ground beef
1 Package low sodium taco seasoning
Fritos
1 can cheddar cheese soup
1/2 cup of milk
1/2 can of Rotel (not drained)
1 cup Monterey Jack cheese, shredded
1 cup Cheddar cheese, shredded
Optional toppings after baking
Shredded lettuce
Sour cream
Avocado
Salsa
Cherry tomatoes, halved
Jarred jalapeno’s
DIRECTIONS
Preheat oven to 350 degrees.
Brown ground beef, crumbling as you go. When the ground beef is browned, drain fat and add 1/4 cup of water and the package of taco seasoning. Stir until well combined. Remove from heat.
Pour enough Fritos in a 9 x 9 pan to cover the entire bottom of the pan, top the Fritos with the taco meat. Combine soup, 1/2 can of Rotel and milk in a microwave safe bowl, heating through about 1 minute. Top the taco meat with the cheese sauce. Add the Monterey Jack cheese and the Chedder cheese to the top and bake uncovered for 12-15 minutes until the cheese on top is melted. Remove from oven and top with additional toppings if desired. Serve warm.
Enjoy!
I don’t cook a lot of fish as that is something I usually order for dinner out. After spending two weeks in the Florida Keys and eating the most incredible seafood, I knew it was time for me to cook a little more with it, not to mention it is very good for you as well! This was a great recipe to start with as it is very simple and has a nice flavor and a great crisp from the Panko.
If you are new to cooking fish this is a great recipe to start with!
INGREDIENTS
2 pounds cod (haddock would be good as well)
1/4 cup unsalted butter
3 Tablespoons fresh lemon juice
1/4 cup flour
1/2 cup panko crumbs
Salt to taste
Pepper to taste
DIRECTIONS
Preheat oven to 350 degrees. Cut the fillets into serving size pieces. Melt butter in a saucepan or in the microwave, add the lemon juice to the melted butter. In another medium bowl combine flour, panko, salt and Pepper. Dip each piece of fish into the lemon butter, mix then into the panko mix coating each piece of fish on both sides. Place coated fish into an untreated baking dish, drizzle with remaining butter mix and bake uncovered 25-30 minutes. Fish should flake easily with a fork when done. Drizzle with a wedge of lemon and serve warm.
Enjoy!
I have been hearing about cooking ribs in the slow cooker for a while now. A number of my fellow Volunteer Field Editors from Taste of Home magazine swear by it. I have been holding out on trying this. I really love the way my oven baked ribs come out so tender and fall off the bone. I was not convinced the ribs would come out as tender as the oven baked ribs. Well, both Jim and I really liked these ribs and agreed that they are very, very tender so no matter how you cook your ribs oven or slow cooker, they will come out tender and moist! I am a believer! The only thing I would do differently is have my butcher slice the ribs for me. It was a royal pain in the rear end slicing the ribs into individual pieces as the recipe called for. These ribs were marinated in a Chinese marinade for 24 hours but you can make your favorite ribs using this same method.
INGREDIENTS
2 racks of baby back ribs, trimmed and sliced into individual ribs.
1/4 cup chopped, peeled ginger
6 cloves of garlic
1/2 cup hoisin sauce
1/2 cup honey
1/4 cup low sodium soy sauce
1 Tablespoon molasses
1 Tablespoon Chinese chile garlic sauce. (Sambal Oelek)
1/2 cup water
DIRECTIONS
In a blender combine the ginger, garlic, hoisin, honey, soy sauce, molasses, chinese garlic sauce and water in a blender and process until smooth. Pour the mixture over the ribs and toss evenly to coat. Allow to marinate for at least one hour,but up to 24 hours. When you are ready to cook place the ribs and marinade into your slow cooker, cover and cook on high for four hours or low for 8 hours. The meat will be tender but not fall off the bone.
Transfer the ribs to a foil lined baking sheet and strain the juices into a medium size saucepan spooning off as much fat as possible. Boil the pan juices until it is thickened and reduced to about 3/4 of a cup, five to ten minutes.
Preheat the broiler and position the rack about 8 inches from the heat. Brush the ribs with some of the sauce and broil until caramelized, about 5-10 minutes turning the ribs once or twice. Transfer ribs to a platter and drizzle with remaining sauce.
Serve warm.
Enjoy!
I found this recipe at www.today.com
Stay In Touch
Follow me!
