I prefer these warm and with the chocolate chips, my daughter prefers them warm and without. If you make these, let me know which way you like them best.
Ingredients
(makes about 8 muffins)
1 1/2 cups of quick cook oats
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1/4 cup sugar in the raw
1 teaspoon canola oil
1/3 cup 2% milk
2 very ripe bananas, broken into chunks
1 teaspoon vanilla
3/4 cup quick cook oats (yes, more oats go into this)
1/3 cup Ghirardelli dark chocolate chips (I use 60% cacao)
Preheat oven to 350. Spray a muffin pan heavily with non-stick cooking spray.
Using a food processor, pulverize the 1 1/2 cups of quick cook oats into flour. Add the baking powder, baking soda, salt, and sugar and pulse until mixed. Add the canola oil, milk, banana chunks, and vanilla and mix until there are no more banana chunks. Add the remaining 3/4 cup of quick oats and chocolate chips and pulse just a couple of times to mix.
Scoop the batter into the prepared muffin pan. Bake for 15 minutes or until a toothpick inserted into the center of a muffin comes out clean.
Thursday, October 21, 2010
Wednesday, October 13, 2010
Almost Amish-Style Kettle Corn
Oh yeah, kettle corn! An Amish couple taught me how to make this. You can make it on the stove, grill, or campfire, just make sure you use a LARGE POT WITH A LID! The amount in this recipe will certainly get you through a good movie.
Ingredients
2 Tablespoons canola oil
1/2 cup popcorn
sugar to taste (I suggest using 1 Tablespoon for your first batch to see if it's enough)
salt to taste
Heat the oil and three kernels of popcorn in a LARGE pot with a LID. When the kernels begin to pop, add the rest of the popcorn, sugar, and a large pinch of salt. Shake the pot around as the kernels pop so that they do not burn and the sugar and salt are evenly distributed. When the kernels sound like they are no longer popping remove the pot from the heat. Allow to sit for a minute to make sure that no more pop when you open the lid.
Transfer hot popcorn to a large bowl and sprinkle with additional salt, if you choose. Best served hot!
**This is almost Amish-style because they also use butter flavoring. They add this when they add the popcorn and sugar.
Ingredients
2 Tablespoons canola oil
1/2 cup popcorn
sugar to taste (I suggest using 1 Tablespoon for your first batch to see if it's enough)
salt to taste
Heat the oil and three kernels of popcorn in a LARGE pot with a LID. When the kernels begin to pop, add the rest of the popcorn, sugar, and a large pinch of salt. Shake the pot around as the kernels pop so that they do not burn and the sugar and salt are evenly distributed. When the kernels sound like they are no longer popping remove the pot from the heat. Allow to sit for a minute to make sure that no more pop when you open the lid.
Transfer hot popcorn to a large bowl and sprinkle with additional salt, if you choose. Best served hot!
**This is almost Amish-style because they also use butter flavoring. They add this when they add the popcorn and sugar.
Crock Pot Chipotle Veggies with Chicken
I dug through the deep freeze and came up with a bag of chipotle veggies and chicken breasts. Mixed together with a few other ingredients and tossed into a crock pot...yummo!!
Ingredients
1 bag (at least 4 servings) of frozen chipotle vegetables (fire-roasted corn, peppers, beans, and onions) or any Mexican-style vegetables
1 Tablespoon minced garlic
1 can diced tomatoes, do not drain
4 skinless, boneless chicken breasts, thawed and trimmed of all fat
chili powder
non-stick cooking spray
1 12 oz. can tomato paste
4 servings of cooked rice
crushed tortilla chips, sour cream, and shredded sharp cheddar cheese, for garnish
Spray crock pot with non-stick cooking spray. Mix chipotle vegetables, tomatoes, and garlic in crock pot. Take the empty can from the diced tomatoes, fill it with water, and dump this into the vegetable mixture and stir. Arrange the chicken on top of the vegetable mixture. Sprinkle the chicken breasts with chili powder. Cook on low 7-8 hours. Half an hour before serving, mix in the tomato paste.
To serve, place cooked rice on a plate or in a large bowl. Top with one chicken breast, the vegetable mixture, shredded cheddar, crushed tortilla chips, and a dollop of sour cream.
Ingredients
1 bag (at least 4 servings) of frozen chipotle vegetables (fire-roasted corn, peppers, beans, and onions) or any Mexican-style vegetables
1 Tablespoon minced garlic
1 can diced tomatoes, do not drain
4 skinless, boneless chicken breasts, thawed and trimmed of all fat
chili powder
non-stick cooking spray
1 12 oz. can tomato paste
4 servings of cooked rice
crushed tortilla chips, sour cream, and shredded sharp cheddar cheese, for garnish
Spray crock pot with non-stick cooking spray. Mix chipotle vegetables, tomatoes, and garlic in crock pot. Take the empty can from the diced tomatoes, fill it with water, and dump this into the vegetable mixture and stir. Arrange the chicken on top of the vegetable mixture. Sprinkle the chicken breasts with chili powder. Cook on low 7-8 hours. Half an hour before serving, mix in the tomato paste.
To serve, place cooked rice on a plate or in a large bowl. Top with one chicken breast, the vegetable mixture, shredded cheddar, crushed tortilla chips, and a dollop of sour cream.
Thursday, August 12, 2010
Pasta Alfredo with Yellow Squash and Bacon
Ingredients
8 oz. shaped pasta (rotini, fusilli, penne)
4 slices of bacon, roughly chopped
4 medium yellow squash, quartered lengthwise and thinly sliced crosswise
6 cloves of garlic, minced
1/2 cup heavy cream (can also use 2% or whole milk)
1 cup grated Parmesan cheese
freshly ground salt and pepper
Cook pasta according to al dente package directions. Reserve one cup of pasta water when draining. Return cooked pasta to pot.
While pasta is cooking, in a large skillet over medium heat cook bacon until browned and crisp. Transfer to a paper towel-lined plate to drain. Leave the bacon drippings in the skillet.
Heat skillet with bacon drippings over medium-high heat. Add squash and garlic and season with salt and pepper (to your taste). Toss well. Cover and cook, stirring occasionally until squash begins to soften. Uncover and cook until liquid is evaporated and squash is tender.
Add cream and cooked pasta to skillet, toss well. Cook until cream begins to thicken. Remove from heat. Stir in Parmesan cheese and enough reserved pasta water to create a sauce that coats the pasta. Serve topped with bacon and more Parmesan cheese.
***Squash could be substituted or combined with other vegetables for added flavor and color. Examples are zucchini, broccoli, peas, mushrooms, and red pepper.
***Grilled chicken would make a very flavorful topper for this dish. Marinate skinless, boneless chicken breasts overnight in a zesty Italian dressing. While cooking this dish, grill the chicken, slice into strips, and place on top of the pasta.
8 oz. shaped pasta (rotini, fusilli, penne)
4 slices of bacon, roughly chopped
4 medium yellow squash, quartered lengthwise and thinly sliced crosswise
6 cloves of garlic, minced
1/2 cup heavy cream (can also use 2% or whole milk)
1 cup grated Parmesan cheese
freshly ground salt and pepper
Cook pasta according to al dente package directions. Reserve one cup of pasta water when draining. Return cooked pasta to pot.
While pasta is cooking, in a large skillet over medium heat cook bacon until browned and crisp. Transfer to a paper towel-lined plate to drain. Leave the bacon drippings in the skillet.
Heat skillet with bacon drippings over medium-high heat. Add squash and garlic and season with salt and pepper (to your taste). Toss well. Cover and cook, stirring occasionally until squash begins to soften. Uncover and cook until liquid is evaporated and squash is tender.
Add cream and cooked pasta to skillet, toss well. Cook until cream begins to thicken. Remove from heat. Stir in Parmesan cheese and enough reserved pasta water to create a sauce that coats the pasta. Serve topped with bacon and more Parmesan cheese.
***Squash could be substituted or combined with other vegetables for added flavor and color. Examples are zucchini, broccoli, peas, mushrooms, and red pepper.
***Grilled chicken would make a very flavorful topper for this dish. Marinate skinless, boneless chicken breasts overnight in a zesty Italian dressing. While cooking this dish, grill the chicken, slice into strips, and place on top of the pasta.
Tuesday, January 12, 2010
Zesty Chicken
Ingredients
1 cup lime juice
1/2 cup olive oil
4 cloves of garlic, minced
1/2 teaspoon red pepper flakes
4-6 skinless, boneless chicken breasts, trimmed of all fat
salt (to your taste)
Whisk together the lime juice, olive oil, garlic, red pepper flakes, and salt. Pour into a large Ziploc bag. Add in the chicken and toss to coat. Seal bag and allow to marinate at least 8 hours (best overnight).
When ready to cook, remove chicken from bag and discard the leftover marinade. Grill chicken until no longer pink.
1 cup lime juice
1/2 cup olive oil
4 cloves of garlic, minced
1/2 teaspoon red pepper flakes
4-6 skinless, boneless chicken breasts, trimmed of all fat
salt (to your taste)
Whisk together the lime juice, olive oil, garlic, red pepper flakes, and salt. Pour into a large Ziploc bag. Add in the chicken and toss to coat. Seal bag and allow to marinate at least 8 hours (best overnight).
When ready to cook, remove chicken from bag and discard the leftover marinade. Grill chicken until no longer pink.
Kerri's Guacamole
Ingredients
2 avocados
3 cloves of garlic, minced
1 Tablespoon red onion, minced
splash of lemon or lime juice
1 Tablespoon of medium salsa
salt (to your taste)
Wash and dry the avocados. Cut each in half. Scoop out the pit and the insides. Place the insides into a food processor. Add all other ingredients. Pulse until mixed and the avocado is ground to your texture preference.
Serve and enjoy!
Tip: Invest in the special avocado tool. It makes scooping the pit and insides out a breeze!
2 avocados
3 cloves of garlic, minced
1 Tablespoon red onion, minced
splash of lemon or lime juice
1 Tablespoon of medium salsa
salt (to your taste)
Wash and dry the avocados. Cut each in half. Scoop out the pit and the insides. Place the insides into a food processor. Add all other ingredients. Pulse until mixed and the avocado is ground to your texture preference.
Serve and enjoy!
Tip: Invest in the special avocado tool. It makes scooping the pit and insides out a breeze!
Sunday, November 8, 2009
Pulled Buffalo Chicken Sandwiches
Ingredients
Chicken:
4 skinless boneless chicken breasts (this recipe uses them straight from the freezer)
2 cans low fat, low sodium chicken broth
1 can of water (using chicken broth can)
1/2 of a large yellow onion, cut into 3 wedges
1 teaspoon of minced garlic
1 bay leaf
Place all ingredients in crock pot. Cook 2 hours on low. Turn heat to high and continue to cook 4 more hours. Remove chicken from crock pot, wash crock pot, return chicken to crock pot. Shred chicken using two forks, removing any fat. Continue with sauce recipe below.
Sauce:
1 can of Campbell's Healthy Request Cream of Chicken soup
1/2 can of water (using soup can)
20 Pringles, smashed
salt and pepper to taste
Tabasco to taste
Add all ingredients to shredded chicken in crock pot. Heat on low until heated through. Serve and enjoy!
Extra tip: Top the buns with the meat and place, open-faced, on a cookie sheet. Sprinkle with crumbled bleu cheese and broil until cheese is melted. Add some lettuce, red onion, and/or tomato, close the sandwiches, and enjoy!
Chicken:
4 skinless boneless chicken breasts (this recipe uses them straight from the freezer)
2 cans low fat, low sodium chicken broth
1 can of water (using chicken broth can)
1/2 of a large yellow onion, cut into 3 wedges
1 teaspoon of minced garlic
1 bay leaf
Place all ingredients in crock pot. Cook 2 hours on low. Turn heat to high and continue to cook 4 more hours. Remove chicken from crock pot, wash crock pot, return chicken to crock pot. Shred chicken using two forks, removing any fat. Continue with sauce recipe below.
Sauce:
1 can of Campbell's Healthy Request Cream of Chicken soup
1/2 can of water (using soup can)
20 Pringles, smashed
salt and pepper to taste
Tabasco to taste
Add all ingredients to shredded chicken in crock pot. Heat on low until heated through. Serve and enjoy!
Extra tip: Top the buns with the meat and place, open-faced, on a cookie sheet. Sprinkle with crumbled bleu cheese and broil until cheese is melted. Add some lettuce, red onion, and/or tomato, close the sandwiches, and enjoy!
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