Showing posts with label entree. Show all posts
Showing posts with label entree. Show all posts

Thursday, August 25, 2011

Chicken Chipotle Wraps

I eat a lot of chicken. I think most people do. The beauty of this recipe is that you can substitute the chicken in the recipe for almost anything such as steak, pork, turkey or shrimp. If you are having a get together or party you could set out the ingredients buffet style and let everyone make their own. The reason: the chipotle in the recipe is in the sauce! It's so easy this way!
Chipotle Chicken Wrap
3 Chicken Breast
Avocado
Onion
Chipotle Pepper in Adobo Sauce
Tortillas
Ranch Dressing from Tuesday
Romaine Lettuce
Tomatoes
Put the can of chipotle peppers in the food processor,
then pulse until puree.
Make the ranch dressing from Tuesdays post, or use
purchased Ranch. Put 1/2 cup of Ranch in a bowl.
 Add 2 tablespoons of chipotle into the bowl. Mix well.
Start the chicken cooking in a frying pan.
Spray the pan with pan spray and sprinkle
chicken with garlic powder.
Cut onion slices.
When your chicken is done,
start pulling the chicken apart with forks. It is still hot.
Sprinkle the tortilla with cheddar cheese, and heat.
I microwaved them for 15 seconds.
Start building the wrap with Chipotle Ranch sauce
on top of the cheese, topped with lettuce, and chicken.
Continue building with onion, tomato, and avocado.
It's a wrap!
Enjoy!

Thursday, August 18, 2011

Chicken Wings!

Nothing says football like chicken wings! We made a few for our football feast party, and we served them with BBQ sauce, Hot Sauce(Medium), Homemade Ranch, and Homemade Blue Cheese. One good thing about serving wings at your football get together?  Everyone loves them!
 
Fried Chicken Wings
Chicken Wings
Hot Sauce
BBQ Sauce
Carrots
Celery
Put the wings in a deep fryer set at 350 degrees. You
can also bake these in an oven at 400 degrees for 
25-35 minutes if you would rather.
While the wings are frying, cut up the celery and carrots.
 Trim out the celery by cutting off the leaves and the top. 
Slice thick celery down the middle, then slice those slices
in half length wise. 
 It always looks nice if you can make all
the celery pieces as close to the same length as possible.
 Peel the carrots, cut them down the center lengthwise,
then slice into pieces the same length as the celery.
 
 Time to check on your wings. Check on the temperature 
of the wings. They should be cooked until 165 degrees.
Pull them out and let them drain. 
While they are draining, get your sides all together.
To make your hot sauce a little less hot, melt some butter, 
and add the butter to your hot sauce. Mix together.
Add some BBQ sauce to a bowl, and heat if you want.
Place both sauces, and both dips, along with the
vegetables near your platter of chicken.
 Homemade Ranch Dip
(from Cooks.com)
1 cup Mayo
1/2 cup Sour Cream
1 teaspoon Garlic Powder
1 teaspoon Dill Weed
1/4 cup Buttermilk
1 tablespoon Dried Parsley
1 teaspoon Onion Powder
Lets make our Ranch Dip first. We need to let both 
dips sit in the fridge for a few hours before serving them.
Mix together the mayo and the sour cream.
Add the garlic powder, dill weed, buttermilk, parsley,
and onion powder. Mix together until well blended.
Refrigerate for at least 2 hours before serving.
 Blue Cheese Dip
1 1/2 cups Mayo
1 cup Sour Cream
2 teaspoons Worcestershire Sauce
1 teaspoon Dry Mustard
1 teaspoon Black Pepper
1 teaspoon Garlic Powder
6 ounces Blue Cheese, crumbled
Mix all or the ingredients together.
Add the blue cheese. Mix well. 
Refrigerate for at least 2 hours.
Enjoy!
Thanks for joining me today!



Join me tomorrow when we make our 
stuffed meatballs!

Hope to see you then!!




Thursday, August 11, 2011

Fresh Roasted Turkey Sandwiches on Semi Homemade Rolls

Today we are roasting a turkey breast. It's such a simple thing to do, and it is so much tastier than buying turkey from the deli. It's also great practice for Thanksgiving!!
Fresh Roasted Turkey Breast
Turkey Breast
2 Carrots
1 stalk Celery
1/4 of an Onion
Rough chop the carrots. A rough chop is used a lot when 
you are making pot roasts, or baking chicken or turkey.
To rough chop, you are chopping the item with no
regard to identical size. You don't need to worry about the
look because you are only using the item to flavor during the
roasting, then throwing it out.
Rough chop the onions.
Rough chop the celery.
Place the turkey in a pan with a roasting rack under it.
Mine looks this way because my roasting rack and roaster
are still in storage from when we moved. So, I improvised.
Sometimes we have to!! Place the veggies in the pan.
Add butter, cut in 4 pieces, and pepper on the turkey.
Roast the turkey, at 325 degrees for 2 1/2 to 3 hours.
During that time, the butter will melt, and using a spoon 
or a baster drizzle the butter on the top of the turkey breast.
Keep an eye on the turkey. I turned the breast over 
about 1 hour into the roasting. I should have put it this way
when I began the roasting. Insert a thermometer.
You can do this at the beginning if you wish.
Cook the turkey to 170 degrees.
Take the turkey out of the oven, and let it rest for about
15 minutes.
Once the turkey has rested, cut the turkey from the bone.
Isn't it beautiful?
Let's make our rolls.
Remember these?
We used them here.
We are using them again for these sandwiches. They are
a family favorite.
I took 1 loaf and cut it into 8 pieces.
Put it on a cookie sheet, and let it rise in a warm spot.
Cook at 350 degrees for 9 minutes,
then let the rolls cool.
Make your sandwiches. I used romaine lettuce, onion,
roma tomato, and 1/2 of an avocado. I added a small dab
of mayo on the warm homemade buns. Sooo Good!
Enjoy!

Thanks for joining me today!
There is nothing as good as a fresh made turkey sandwich,
made from a turkey roasted in your own oven.


Tomorrow we will be making our Mountain Trail Mix.
 Stop by and grab a handful!

Thursday, July 28, 2011

Sirloin Steak with Blue Cheese Walnut Butter

This weeks entree is sooo good! I made this for my husband who is a steak lover. You never have to ask him what he wants to eat. If it was up to him, it would be all steak~ all the time!
Let's start by making our compound butter first!
6 oz. Blue Cheese crumbles
4 tablespoon Butter
2 tablespoon chopped Fresh Italian Parsley
3/4 teaspoon Fresh Rosemary, finely chopped
1/4 cup chopped Walnuts
In a bowl, mix together the blue cheese, butter,
parsley, rosemary and walnuts.
Mix together with a fork, or use your hands.
I usually use gloves for this.
Place the butter mix on wax paper...
start to roll the wax paper over the butter...
as you roll, form the butter into a firm log.
Twist the ends, and refrigerate for about 2 hours before using.
Here are our 2 steaks.  I bought the prime cut sirloin at the store,
and it was worth the cost. Very tender and tasty.
The small steak is about 6 oz, and the larger one is about 14 oz.
I cooked the large steak for 3 minutes, then turned it over,
for 3 minutes, then turned it over, 3 minutes again on the first side, 
and then 3 minutes again on the second side for a total of 12 minutes.
I cooked it on medium high heat to sear the outside.
The smaller steak, of course, took less time to cook. 
I cooked the steak for 2 minutes, then flipped it for 2 more, 
then 2 more on the first side, and then 2 final minutes on the
second side.
Here is the steak, with a half a circle of compound butter
placed on the top.
Doesn't it look delicious?!
Enjoy!