Archive for August 2009
Greek Seasoning
August 5, 2009 | 
Author Makes a lot
1 1/2 teaspoons dried oregano
1 teaspoon dried mint
1 teaspoon dried thyme
1/2 teaspoon dried basil
1/2 teaspoon dried marjoram
1/2 teaspoon dried minced onion
1/4 teaspoon dried minced garlic
Combine all of the above and mix well. Store in a spice jar.
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Garlicky Ginger Lime Marinade
Serves many
1 cup lime juice
1 teaspoon salt
1 tablespoon ginger root, grated
4 cloves garlic, pressed
1/4 cup olive oil
Throw all ingredients in a large, zipper-topped plastic bag, mush it around to mix, then toss in your meat, chicken or fish (a steak-like swordfish or mahi mahi would work, but a delicate fish would fall apart). Place in the refrigerator and turn whenever you remember. Not necessary, but it will give you a more even distribution of the flavors.
When the meat is marinated to your liking (you’ll marinate fish the least amount of time, then chicken and meat the longest, from about 1 hour all the way to 8 hours), pull it out, throw it on a medium-high barbecue (that has been preheated for at least 10 minutes) and cook it to desired doneness. YUM!
This wonderful marinade will also work with veggies. So have fun!
Herbed Crock Pot Chicken
Serves 6
1 1/2 pounds skinned chicken drumsticks (6 pieces)
1 pound skinless chicken thighs (6 pieces)
2 tablespoons olive oil, divided
1/3 cup dry white wine (optional)
1 onion, chopped
1/3 cup chicken broth
1/2 teaspoon dried Italian seasoning
1 (15-oz.) can white beans, drained
1/4 teaspoon garlic powder
1/4 teaspoon dried tarragon
1/4 teaspoon crushed red pepper
14 1/2 ounces stewed tomatoes, undrained and chopped
6 cups brown rice, cooked
In a skillet, heat olive oil a bit at a time, and brown the chicken in batches. Keep adding more oil until all the chicken has been browned. Place browned chicken in a crockpot; stir in wine and everything else except the tomatoes. Cover with lid, and cook on high for 4-5 hours or low, 6-8 hours. Add tomatoes during last hour of cooking.
Serving Suggestions: Serve with the rice (included in recipe), steamed broccoli and baked sweet potatoes.
NUTRITION per serving: 437 Calories; 8g Fat; 18g Protein; 73g Carbohydrate; 9g Dietary Fiber; 14mg Cholesterol; 83mg Sodium. Exchanges: 4 1/2 Grain (Starch); 1 Lean Meat; 1 Vegetable; 1 Fat. Points: 9
Homemade Dog Biscuits
Makes a lot
1 (6-oz.) can tuna or salmon, undrained
3 eggs
1/2 cup flax seeds
1/2 cup sunflower seeds, chopped
1/2 cup fresh parsley, chopped
2 cups flour or whole wheat flour
Extra flour for dusting your cutting surface
Preheat your oven to 375 degrees.
In your mixer or food processor, add the first 5 ingredients and mix well. Slowly add your flour to the mixer and blend until your mixture forms into a stiff dough (add extra flour if needed).
Spray your cookie sheet with cooking spray or oil and set aside.
Lightly flour your work surface or counter top and turn your dough out and kneed it for approximately 1 minute. Flour your rolling pin and roll your dough out to a thickness of about 1/4 inch. Using a cookie cutter of your choice, dip your cutter in your flour and cut the dough into the desired shapes. Place the cut shapes onto your sprayed cookie sheet. Once you have your first set of treats cut out, gather up your dough scraps and re-roll the dough. Continue to cut out treats until all dough is used.
Bake the treats for approximately 30 minutes or until nicely browned and firm to the touch. Transfer your treats onto a wire rack to cool.
(Note: I was able to make 26 treats from the recipe, yours may vary depending on how you roll them out and the size of your cookie cutter.)
You will want to keep your treats in plastic zip-lock type bag in your refrigerator since they contain a fish meat. You can keep them in the refrigerator for up to a week. You can also store your treats in the freezer, however, please make sure they are completely thawed before giving to your pet.
Huevos con Tortillas
Serves 6
6 corn tortillas
1 tablespoon olive oil
12 eggs
4 green onions, chopped
1/2 red bell pepper, diced
10 ounce bag frozen spinach
8 ounce bag Mexican blend shredded cheese, divided
Salt and pepper to taste
Preheat oven to 425 degrees. Lightly grease cookie sheet.
Warm tortillas until they are soften and pliable. Watch carefully and do not overcook or you’ll end up with tortilla chips.
Mix together the next five ingredients. Add 4 ounces of cheese to the egg mixture.
Pour egg mixture into a large nonstick skillet and cook until just set. Salt and pepper to taste.
Evenly divide cooked egg among the tortillas, top with remaining cheese, roll up and serve.
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