November 30, 2010

Jack Daniels Grill Glaze

Tastes just like TGIFridays Jack Daniels Grill Glaze, only mine is a tiny bit better. *L*

1 tsp. onion powder
1 Tbsp. Tabasco sauce
2 Tbsp. red wine vinegar
1/4 C. Jack Daniel’s Ole No. & Tennessee Whiskey
2 C. packed brown sugar
1/4 C. water
2 beef bouillon cubes
2 Tablespoons Worcestershire sauce

To Make
Combine ingredients in a saucepan. Bring to a boil. Reduce heat and simmer for 15 minutes. Let cool. Use as a glaze on meat, poultry, and seafood just before removing from grill.
To prepare chicken breasts using Jack Daniel’s grill glaze: Use 2 (4oz.) breasts for each serving. Marinate chicken in your choice of marinade for 5 to 10 minutes. Place chicken on the grill or in a sauté pan. While cooking, baste often with marinade. When cooked to your satisfaction, brush liberally with glaze. Remove immediately to serving dish. Glaze burns quickly and can be difficult to remove from grill or pans if left to burn onto surface.

Mandarin Orange Sesame Dressing and Salad

Want a salad that is fresh and light? look no farther!

1/3 Cup orange marmalade
1/2 tsp. cayenne pepper
1/4 tsp. ground ginger
1/4 tsp. garlic powder
1/4 Cup white vinegar
2/3 cup vegetable oil
2 Tbsp. soy sauce
3 Tbsp. sesame oil
2 Tbsp. honey
1/4 Cup mandarin orange sections, chopped
Mixed greens
Grilled chicken breasts

Measure marmalade, cayenne pepper, ginger, garlic powder, vinegar, oil, soy sauce, sesame oil and honey into a blender container. Cover and blend on medium speed for 30 to 45 seconds.
Transfer to a small bowl and add the chopped orange sections. Stir to mix, cover and refrigerate for up to 3 days.
Serve over a bed of mixed greens, topped by sliced grilled chicken breasts.

Copy-CAT! Applebee’s Grilled Chicken Oriental Salad

I love Applebee’s Grilled Chicken Oriental Salad! it has to be my most favorite salad in the whole wide world! yum!


6-8 cups romaine lettuce
2 chicken breasts
1/2 cup crispy rice noodles
1/2 cup sliced almonds
2 tablespoons shredded carrots
2 tablespoons olive oil
salt and pepper

to make

Grill chicken breasts, by first placing into plastic wrap, and gently pounding them to about 3/8 of an inch thick. If you have a grill you can use a grill to cook your chicken breasts. You can also cook the chicken breasts in a skillet, add olive oil to a skillet and heat on medium heat. Season chicken breasts with salt and pepper, and cook for approximately 5 to 7 minutes on each side. Place fully cooked chicken breasts onto a plate, and allow to rest for 4 to 5 minutes before slicing.

Toast almonds by placing in a small skillet over medium heat, watch almonds carefully, there is a fine line between toasted almonds and burnt almonds. Shake pan gently and when you begin to smell the almonds they are toasting, allow them to toast for a few seconds more and immediately place almonds onto a paper towel and allow them to cool for a moment or two.

Assemble salads by first putting down the lettuce, I use about 3 to 4 cups of lettuce, add the shredded carrot, 1/4 cup crispy rice noodles, 1/4 cup toasted almonds, and then place on sliced chicken. Serve with plenty of the Applebee’s Oriental Salad Dressing.


Yield: approximately 3/4 cup.
1/4 cup Mayonnaise
4 tablespoons Rice Wine Vinegar
2 tablespoons sugar
2 tablespoons sesame seed oil
1 teaspoon toasted sesame seed oil
1 teaspoon Dijon mustard

In a medium sized bowl combine sugar, and rice wine vinegar, and mix until sugar is completely dissolved. Add remaining ingredients and stir until well blended. Refrigerate salad dressing in a covered container for up to one week.

A couple of notes about the ingredients, the rice wine vinegar is carried in most grocery stores, be careful not to purchase the seasoned rice wine vinegar, as it is sweetened, and a salad dressing made with that makes the dressing way too sweet. The sesame oil can be found in the regular section of the oils in a grocery store. Now the toasted sesame oil look in the Oriental section of your grocery store.

Red, White and Blue Potato Salad

I found this particular dish to be unique because you dont expect the richness of the blue cheese and the red potatoes taste simply divine. Think of this as potato salad for adults.


1 1/2 pounds of small red potatoes (use the new potatos if you can find them, they are smaller than a golf ball)
1/4 cup chopped white onion
1/3 cup crumbled blue cheese
1/2 cup mayonnaise

TO make

Wash potatoes, and cut them in half, you want to cut the into bite sized pieces, place into a pot, add enough water to cover the potatoes and places over medium high heat to boil. When the potatoes have cooked fully, you can pierce them with a fork, and the fork goes through the potato. Place potatoes in the refrigerator to cool. Once the potatoes have cooled combine them the chopped white onions, crumbled blue cheese, and mayonnaise, stir well. Season to taste.

Some additions that I would suggest to make to this recipe would be to add a little crisped cooked bacon. If you had some fresh herbs those would be fantastic to sprinkle in. Also a little sharp cheese can give it even more of a kick

Cheese Ball

So before I begin, let me make a little confession, I love cream cheese. I personally think that cream cheese can be used in any meal, because it can be transformed into an appetizer, side dish, main dish, or even a dessert. When I am stuck for a recipe idea, cream cheese comes to mind because it has the ability to transform into whatever I want. During the holidays, I am often transported back to growing up, and the wonderful foods we had during the holidays. We had a lot of cheese balls, while cheese balls may not seem too glamorous, I think they are a wonderful appetizer to make. They are easy, and can be made days in advance.


8 ounces cream cheese
1/3 cup Danish Blue Cheese
1/2 cup sliced almonds or chopped walnuts

To make

Allow cream cheese to soften by reaching room temperature. In a medium sized bowl combine cream cheese and 1/3 cup Danish Blue Cheese. Mix together well. Refrigerate overnight, the cream cheese will become solid again. Roll into a ball, and then place nuts into a bowl, and press the cheese ball firmly into the nuts.

Now, let me say some options I would like to try is to use a stronger flavored blue cheese.

Ground Beef and Potatoes

You'll be surprised that something so simple tastes so good


•1 1/2 pound lean ground beef
•1 large clove garlic, minced
•1/4 tsp. pepper
•1/2 tsp. leaf thyme
•4 to 6 medium potatoes
•2 large onions
•1 can (10 3/4 oz.) condensed cream of mushroom soup
•1/4 cup water
• 1 cup chopped carrot

To Make:

Cook ground beef and garlic in skillet until lightly browned. Stir in pepper and thyme. Peel and slice potatoes and onions. Put 1/2 potatoes and onions into buttered Crock Pot. Add browned beef and top with remaining potatoes and onions. Mix mushroom soup with water and spread over top of contents. Add Chopped carrots. Cover. Cook on low for 8 to 10 hours or on high for 3 to 4 hours.

Easy Chicken With Almonds

Crockpot chicken with lemon juice and mayonnaise, along with celery and an almond topping.Yummy!


•4 to 6 chicken breast halves, washed, skin removed
•1 can (10 3/4 oz) cream of chicken soup
•1 tablespoon lemon juice
•1/3 cup mayonnaise
•1/2 cup thinly sliced celery
•1/4 cup finely chopped onions
•1/4 cup drained chopped pimiento
•1/2 cup slivered or sliced almonds
•chopped fresh parsley, optional

To Make:

Arrange chicken breasts in the bottom of the slow cooker. In a bowl combine soup, lemon juice, mayonnaise, celery, onions, and pimiento; pour over chicken breasts. Cover and cook on low 5 to 7 hours, until chicken is tender (boneless chicken breast halves will take less time than bone-in). Remove chicken breasts to a serving plate and spoon juices over them. Top with a sprinkling of almonds and parsley, if desired. Serve with hot cooked rice and steamed broccoli.

November 14, 2010

Scalloped Corn

A yummy and tasty side dish our whole family loves! With it's creamy goodness, you will find leftovers to be a thing of the past!

Needed:1 (15 ounce) can creamed corn
1 (15.25 ounce) can whole kernel corn
1 (8 ounce) container sour cream
2 eggs
1/2 cup butter
2 tablespoons white sugar
1 (8.5 ounce) package corn muffin mix

To Make:
1.Preheat oven to 350 degrees F . Grease a 9 x 13 inch baking dish.
2.Mix together corn, sour cream, eggs, melted butter or margarine, and sugar. Mix in muffin mix. Pour into prepared baking dish.
3.Bake for 35 to 40 minutes, or until a knife inserted midway into pan comes out clean.

Peanutty Carrots

Even people who think they don't like carrots will eat and enjoy this dish!

2 cups julienned carrots
1/2 cup water
1/4 teaspoon salt
2 tablespoons chopped salted peanuts
1 tablespoon butter or margarine
2 teaspoons sugar
pepper to taste

To make:
In a saucepan, bring carrots, water and salt to a boil. Reduce heat; cover and cook for 10 minutes or until carrots are crisp-tender. Drain. Add the peanuts, butter, sugar and pepper; toss to coat

Garlic Carrots

These tasty carrots go great with almost everything! We love them with pork chops or even a big juciey steak dinner!

1 pound baby carrots
2 garlic cloves, minced
2 tablespoons olive or vegetable oil
1/4 cup hot water
1/2 teaspoon salt
1/4 teaspoon dried thyme
Dash pepper

In a skillet, saute carrots and garlic in oil for 5 minutes. Add water, salt, thyme and pepper. Bring to a boil. Reduce heat; cover and cook for 8-12 minutes or until carrots are tender.

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