Thursday, July 28, 2011

Cheese-Stuffed Mexican Chicken

This had a lot of good flavors, and wasn't soggy (like I thought it would be).  The cornmeal forms a delicious, crunchy crust.

And all of the liquid from the tomatoes reduces by the time cooking is over so you are left with a perfectly thick tomato base for dipping.
And do you see the cheese oozing out?  YUM! 

We served ours with steamed veggies and Parmesan Polenta.  Creamed Cornbread would be another great option.

Cheese-Stuffed Mexican Chicken
Recipe adapted from Good Housekeeping
6 oz. Pepperjack cheese
4 boneless, skinless chicken breasts
1/4 c. flour
1 1/4 tsp. salt
1 egg
1/4 c. milk
3/4 c. yellow cornmeal
1 Tbsp. vegetable oil
1 can diced tomatoes with green chilies
1/2 c. hot or mild salsa

Cut half of the cheese into 4 slices; shred the remaining half.
Make a horizontal cut in meatier part of each chicken breast to make a deep pocket.
Place 1 slice of cheese in each pocket, folding or breaking apart if necessary.

Assemble 3 dishes on the counter.
Place the flour in one dish, the egg and milk in another, and the cornmeal in the last.
Salt and pepper each chicken breast.
Dip each breast in flour mixture, turning to coat.
Then dip each into the egg mixture, covering completely.
Finish by dipping into cornmeal mixture, coating evenly - shake off excess and set aside.

In large non-stick skillet heat oil over medium-high until very hot.
Add chicken and brown on both sides, about 5 minutes.
Move chicken to outside edges of skillet and pour tomatoes and salsa in the center; stir to combine.
Replace chicken breasts over tomato mixture.
Heat to boiling over high heat, then reduce to medium and simmer, uncovered, for 15 minutes.
**I was using really big chicken breasts so I actually put the lid on to help it cook faster - it took me 15 minutes with the lid on**

Sprinkle shredded cheese on top and place under broiler until melted and browned.
**If you used a lid, you will need to place the skillet under the broiler for a few minutes to crisp up the cornmeal mixture before adding cheese.  Once crisp, add cheese and put back under broiler.**

Monday, July 25, 2011

Stuffed Zucchini

I wait all year for this.

You can never buy zucchini this big in the stores - it has to be home grown.
And it is well worth the wait.
Stuffed Zucchini
Recipe modified from Lyn Denna

1 large zucchini (overgrown)
1 lb. lean ground beef
1 egg
1/2 c. chopped onion
1/3 c. cracked wheat OR rice
1 tsp. dried basil
1/4 tsp. red pepper flakes
1 tsp. dried oregano
salt and pepper
1 qt. stewed tomatoes
1 bell pepper, chopped

Cut zucchini in half lengthwise.
Scoop out insides, making a 'trench'.
Rough chop inside pieces of zucchini and place in a bowl.
Add the tomatoes, onions, bell pepper and oregano to the bowl; stir to combine.
In a separate bowl, mix the beef, wheat or rice, egg, basil and pepper flakes together with hands.
Scoop or mold beef mixture into zucchini halves.
Place in an electric frying pan.
Pour tomato mixture all over zucchini halves.

Simmer on low heat for 20 minutes, or until rice and meat are cooked through.

**You will probably have to start the temperature around 350.  Once the juices are boiling rapidly, continue to lower the heat periodically until you find a temperature that will simmer consistently - that usually is the lowest possible setting on my frying pan.

Thursday, July 21, 2011

Equivalency Charts

Here is another list of helpful information.
These equivalency charts cover the basics on Measurements, Can Contents, Oven Charts, and Food Conversion.

You're Welcome!

Measurements

Recipe Abbreviations

Dry Measure Conversions
(tsp / Tbsp / Cup)

Liquid Measure Conversions
(fl. oz. / c. / pt. / qt. / gal.
Teaspoon………………………t or tsp
3 tsp…………….………1 Tbsp.
1 fl. oz………………………1/8 c.
Tablespoon……..T, Tbl, Tbs, or Tbsp
2 Tbsp……………………1/8 cup
2 fl. oz………………………….¼ c.
Cup……………………………c or C
4 Tbsp………………….1/4 cup
4 fl. oz = ½ c. = ¼ pt.
Ounce………………………………oz.
5 Tbsp. + 1 tsp………….1/3 cup
8 fl. oz. = 1 cup = ½ pint. = ¼ quart
Pint…………………………………pt
8 Tbsp……………………1/2 cup
16 fl. oz. = 2 cups = 1 pint = ½ quart
Quart……………...…………………qt
10 Tbsp………………….5/8 cup
32 fl. oz = 4 cups = 2 pt. = 1 qt. = ¼ gal
Gallon………………………………gal
10 Tbsp + 2 tsp…..……2/3 cup
64 fl. oz. = 8 c = 4 pt = 2 qt = ½ gal
Fluid………………………………..fl
12 Tbsp………………...3/4 cup
128 fl. oz. = 16 c = 8 pt = 4 qt = 1 gal
Pound………………………..lb or #
14 Tbsp……………..……7/8 cup

Square……………………………..sq
16 Tbsp……………………1 cup

Package………………………….pkg




Contents of Cans



 Size……………………….Average Contents

 Size…………………...Average Contents
8 oz………………………………………………………1 cup
No. 2 ½ square (31 oz.)……….………………3 ½ cups
Picnic (10 ½ - 12 oz.)………………………………1 ¼ cups
No. 3………………………………………………..4 cups
12 oz vacuum………………...………………………1 ½ cups
No. 3 squat…………………….………………2 ¾ cups
No. 1 (11 oz.)…….…………………………………1 1/3 cups
No. 5…………………………………...………7 1/3 cups
No. 1 tall (16oz.)………………………………………2 cups
No. 300 (14-16 oz.)……………………………..1 ¾ cups
No. 1 square (16oz.)……………………………………2 cups
No. 303 (16-17 oz.)………………………………...2 cups
No. 2 (1 lb. 4 oz. OR 1 pt. 2 fl. oz.)………………..2 ½ cups
No. 10………………………………………...12-13 cups
No. 2 ½ (1 lb. 13 oz.)…………………...…..………3 ½ cups



Oven Chart
Very Slow

Slow Oven

Moderate

Medium Hot

Hot Oven

Very Hot











250o – 300oF

300o – 325oF

325o – 375oF

275o – 400oF

400o – 450oF

450o – 500oF












Food Conversion / Equivalent



 Milk, Cheese and Eggs

 Fruits
1 c. unwhipped cream………………………2 c. whipped
1 lb. whole dates……………………1 ½ c. pitted and cut
1 lb. shredded cheddar cheese…………………..4 cups
3 medium bananas……………………………1 cup mashed
¼ lb. Bleu Cheese…………………………………..1 cup
8 medium peaches………………………………..4 c. sliced
1 egg…………………………………………2 egg whites
4 medium apples………………………………….4 c. sliced
1 c. eggs………………………………..5-6 medium eggs
1 pt. strawberries………………………………..2 c. sliced
1 c. egg whites………………………..7-10 medium eggs
1 lb. un-pitted dates…………………………………..1 ¾ c.
1 c. egg yolks…………………………12–14 medium eggs
1 lb. pitted dates………………………………………2 ½ c.

1 lb. raisins…………………………………………2 ½ - 3 c.

1 lb. rhubarb…………………………………………2 c. cut







 Flours

Oats
1 lb. all-purpose…………………………………………4 c.
1 lb. oatmeal…………………………………………2 2/3 c.
1 lb. cake………………………………………………4 ¾ c.
1 lb. rolled oats……………………………………….4 ¾ c.
1 lb. pastry or graham………………………………..4 ½ c.








Sugars and Sweeteners

Candy and Nuts
1 lb. granulated sugar………………………2 – 2 ¼ cups
6 oz. chocolate chips……………………………approx. 1 c.
1 lb. confectioners (powdered) sugar………3 ½ -4 cups
10 miniature marshmallows…………1 large marshmallow
1 lb. brown sugar…………………….2 – 2 1/3 c. packed
1 c. miniature marshmallows………10 large marshmallows
1 lb. cocoa……………………………………………….4 c.
1 lb. whole walnuts……………………….1 ½ - 1 ¾ c. nuts
1 oz. chocolate……………………………………….1 sq.
1 lb. nuts………………………………approx. 4 c. chopped







Butter and Fat

Juices and Jellies
1 lb. shortening…………………………………2 – 2 1/3 c.
1 orange……………………………………1/3 – ½ c. juice
1 lb. butter…………………………………..2 c. or 4 cubes
1 lemon…………………………………………3 Tbsp. juice

9 oz. jar jelly or jam……………………………..approx. 1 c.







Spices / Seasonings

Crumbs
1 whole bay leaf…………………………..¼ tsp. crushed
4 slices bread……………………………………1 c. crumbs
1 cube bouillon………………..1 tsp. powdered bouillon
28 saltine crackers………………………………1 c. crumbs
¼ c. fresh chopped mint……………………1 Tbsp. dried
14 square graham crackers……………………1 c. crumbs
Garlic clove………………………..1/8 tsp. garlic powder
22 vanilla wafers………………………………1 c. crumbs
½ tsp. raw ginger………………..1/8 tsp. ginger powder
3 c. dry corn flakes…………………………1 c. crushed
Herbs (any) 1 tsp. dried…………………….1 Tbsp. fresh

3 Dill heads……1 Tbsp. dried dill seed or weed or 3 Tbsp. fresh








Dried Vegetables

Pasta
1 Tbsp. dried Bell Pepper……….3 Tbsp. chopped fresh
4 oz. (1 ½ - 2 cups) uncooked noodles………2 c. cooked
1 small fresh onion………1 Tbsp. instant minced onion
7 oz. spaghetti…………………………………4 c. cooked

4 oz. (1 – 1 ¼ cups) raw macaroni…..............2 ¼ c. cooked




Monday, July 18, 2011

Utah's Famous Green Jello

My friend from Philadelphia likes to make fun of me for eating Jello...
I think of her every time I make this one.

I'm not sure where the original recipe came from, but I have modified this to be less of a sugar heart-attack, as well as increasing the fruit.  It is perfect for us, but I will include the original recipe as well.
My alterations are italicized.

Utah's Famous Green Jello
6oz. pkg. lime jello
1 c. boiling water
1/2 c. sugar (I omit this)
2 Tbsp. lemon juice (I use 1 Tbsp.)
1 c. crushed pineapple, undrained (I use 2 c.)
2 c. cool whip

Bring water to a boil.
Put Jello and sugar in a bowl and add boiling water, stirring until gelatin is dissolved.
Add lemon juice and crushed pineapple.
Refrigerate until syrupy.
Fold cool whip into jello.
Place in a 9x13" pan.
Refrigerate for several hours until firm.
Makes 12 servings.

Thursday, July 14, 2011

Petite Lasagna's

These are perfectly delicious and fun to eat.  Very filling with lots of flavor - just without all the work of your regular lasagna.
Petite Lasagna's
Recipe modified from Can you stay for Dinner?

12 oz. ground turkey (or beef)
salt and pepper to taste
1/2 c. onion, chopped
2 gloves garlic
1 can tomatoes
3 tsp. oregano
1/2 tsp. basil
1 1/2 c. pepperjack cheese, grated
1 c. mozzarella cheese, grated
1 scallion, chopped
won ton wrappers

Brown turkey and onion in skillet until turkey is cooked through and onion is transulcent.
Add salt, pepper, garlic, oregano, basil and tomatoes - heat through.
In a separate bowl, combine grated cheese and scallion.

Meanwhile, cut 6 wonton wrappers in half, horizontally.
Press one wrapper into 12 sprayed muffin cups.

Divide half of the cheese/scallion mixture among the 12 cups.
Top with half of the turkey/tomato mixture.

Take 3 wontons and cut them into 4 quarters.
Place one squares in each cup over the turkey mixture.
Divide remaining turkey/tomato mixture over the wontons.
Sprinkle remaining cheese/scallion mixture on top of the sauce.

Bake at 375 for 10 minutes.
Cool slightly before removing.

** If Freezing:
Assemble mini lasagnas and place muffin tin in freezer until frozen all the way through.
Remove from tin and place lasagnas in a freezer bag.
Increase cooking time by 5 minutes when frozen.