food

Chicken Cutlets Sauteed With Rosemary

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Stolen from cooks.com:

  • 1/2 c. seasoned bread crumbs
  • 1 tbsp. snipped fresh rosemary
  • 1/2 tsp. freshly grated lemon peel
  • 1/4 tsp. coarsely ground pepper
  • 8 boneless, skinless chicken breast halves
  • 3 tbsp. olive oil
  • 1/2 c. dry white wine or chicken broth

Mix bread crumbs with rosemary, lemon peel and black pepper. Roll chicken in crumbs to coat. Heat olive oil in large skillet over medium-high heat. Add chicken; cook until golden brown, about 2 minutes per side. Add wine, reduce heat to low, cover and cook until chicken meat turns white and loses pink color, about 8 minutes. Makes 4 main dish servings.

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Easy Garlic and Rosemary Chicken

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Stolen from AllRecipes.com:

  • 2 skinless, boneless chicken breasts
  • 2 cloves garlic, chopped
  • 2 tablespoons dried rosemary
  • 1 tablespoon lemon juice
  • salt and pepper to taste

Preheat oven to 375 degrees F (190 degrees C). Cover the chicken breasts with garlic, then sprinkle with rosemary, lemon juice, and salt and pepper to taste. Place in a 9×13 inch baking dish and bake in the preheated oven for 25 minutes or until done and juices run clear (baking time will depend on the thickness of your chicken breasts).
Servings: 2

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McDonalds Employees Make Own Recipes from McD’s Ingredients

Boing Boing links to a Live Journal community of McDonalds employees that make their own recipes (for back room and after hours consumption) using the ingredients from McDonalds foods.
We did this back when I was in college and working at Mickey D’s in the summer time, and got in so much trouble for it when we got caught. You’d be surprised what you could make, especially with the ingredients from salads. We had a pretty healthy chicken burrito similar to what they’re describing, made from the diced chicken that went on salads, combined with lettuce and the tortillas from breakfast burritos. We also had a version of the “Orange Julius” (shake ingredients mixed with orange drink) that they’re making, too, and lots of variations on the McNuggets, because those were fairly new in my day.
They have a lot more specialty ingredients to choose from these days, lucky kids. Oh, wait. They work at Mickey D’s — they’re not that lucky.

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Baked Ziti

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From the kitchen of: Rachel

  • 1 lb. ziti (also good with penne, rotini, or other shapes)
  • 16 oz. Ricotta cheese
  • 2 eggs
  • 1/2 c. grated Parmesan cheese
  • 1/3 c. grated mozzarella
  • 8 oz. mozzarella cheese (grated or slices)
  • 2 tsp. oregano
  • 1 tsp. salt
  • 1 tsp. pepper
  • 26-28 oz. jar favorite spaghetti sauce

Cook ziti according to package directions. Drain and set aside. In a 13 x 9 inch casserole dish (lightly greased), pour 1/2 jar of spaghetti sauce.
In a large bowl, mix Ricotta cheese, eggs, Parmesan cheese, 1/3 c. mozzarella, oregano, salt, and pepper. Stir in cooked ziti and mix well. Pour all into casserole pan.
Top with remaining 1/2 jar of sauce and 8 oz. mozzarella cheese. Serves a crowd! Bake 30-40 minutes (until bubbly) at 350 degrees. This recipe can be halved.

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Robust Meatloaf

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From the kitchen of: Scott Barnes

  • 1-2/3 pounds ground beef
  • 1-2/3 pounds ground pork
  • 1/2 medium carrot, diced
  • 1 stalk celery, diced
  • 1/2 medium onion, diced
  • 1/3 cup Worcestershire sauce
  • 1-1/3 Tablespoons tomato paste
  • 3 Tablespoons Dijon Mustard
  • 1/4 cup prepared horseradish
  • 1/3 cup bread crumbs
  • 4 eggs
  • 4 teaspoons salt
  • 2 teaspoons pepper
  • 2 teaspoons chopped oregano
  • 1/3 cup cooked wild or brown rice
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Super Size Me

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Stephanie and I finally got a chance to watch Super Size Me tonight. We had DVR’ed it last year, but never got around to watching it, and it deleted itself after awhile.
I knew the basics about the film, and we have already seen most of the first season of 30 Days. But actually seeing it was pretty eye-opening, especially some of the facts and figures. I’m going to record it to tape and keep it to watch again, because I want to go over some of the data in the film.
I’m going to bite the bullet and keep a food journal. I’ve tried that off and on over the years, but I’ve never quite made it stick, because I’d eventually get busy and forget to write stuff down, even when I was on weight watchers. I think that was the part of the WW program that was hardest for me, and what made me eventually give up on it; trying to keep track of what I ate all the time was too tough to manage. We’ll see how far I get this time.

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Delicious Cookies

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From the kitchen of: Pat Mineart.

This is my mom’s signature chocolate chip cookie recipe, and the way our family prefers them. Your mileage may vary; but if you’re cooking for a Mineart, try this out.

  • 1 Cup margarine
  • 1 Cup oil
  • 1 Cup sugar
  • 1 Cup brown sugar
  • 1 egg
  • 2 teaspoons vanilla
  • 1 teaspoon coconut flavoring
  • 1 teaspoon salt
  • 1 teaspoon baking soda
  • 3 1/2 Cups flour
  • 1 teaspoon cream of tartar
  • 1 Cup raw oatmeal
  • 1 Cup coconut
  • 1 Cup rice krispies
  • 1 Cup chocolate chips
  • 1/2 Cup peanut butter chips

Cream margarine, oil, sugar and brown sugar. Beat in egg, vanilla, coconut flavoring. Then add salt, baking soda, flour, cream tartar and mix thoroughly. Mix in by hand: oatmeal, coconut, rice krispies, chocolate and peanut butter chips.

Bake on lightly greased cookie sheet 12 minutes at 350 degrees.

Makes 36 cookies.

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Snickers Salad

From the kitchen of: Eric K. Thompson

  • 3 Snickers Bars, chopped
  • 2 bananas, chopped thick
  • 4 Granny Smith apples, sliced into 1/8’s & diced
  • 1 3 oz box of French Vanilla instant pudding
  • 1 cup milk
  • 8 oz whipped topping

Mix together milk and pudding and refrigerate. Before serving, fold in whipped topping and the rest of the ingredients.
Hint: Best if prepared just before serving because it will get watery due to the apples.

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Ginger Peanut Chicken Salad Wraps

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From the kitchen of: Eileen Schnepff.

  • 1 tsp. olive oil
  • 6 chicken breasts
  • 1 cup chopped and seeded cucumber
  • 3/4 cup chopped red bell pepper
  • 1 1/2 Tbsp. sugar
  • 1 Tbsp. minced fresh ginger
  • 3 Tbsp. fresh lime juice
  • 1 Tbsp. soy sauce
  • 1/4 tsp. sale
  • 1/4 tsp ground red pepper
  • 1 clove garlic crushed
  • 1/2 cup peanut butter
  • 2 Tbsp. water
  • 8 tortillas
  • 4 cups lettuce

1. Heat oil in large skillet over medium/high heat. Add chicken and
cook 5 minutes on each side until done. Remove chicken and cool.
Shred into bite-sized pieces. Place chicken, cucumber, bell pepper in
a large bowl – set aside.
2. Place sugar and next six ingredients (sugar through garlic) in a
blender and process until smooth. Add peanut butter and water,
process until smooth, scraping sides. Add peanut butter mixture to
chicken mixture and stir well. Warm tortillas. Place lettuce on
warmed tortilla, spoon chicken salad on top and roll.
Yield: 8 servings (1 wrap = 1 serving)

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