Sunday, May 2, 2010
We tried a simple, yet delicious recipe that is perfect for kids! Yesterday Greysen at brussel sprouts like candy and today he did the same with asparagus - unbelieveable! The tenders were yummy (on food networks website there is also a dipping sauce which we didn't use so I didn't include here). I cheated on the risotto today and used a boxed organic Italian blend risotto that we had in the cupboard. A great, healthy meal!
Crunchy Parmesan Chicken Tenders
3 tablespoons extra-virgin olive oil
1 cup buttermilk
1 1/2 pounds chicken tenders (about 18)
1 1/4 cups freshly grated Parmesan
3/4 cup Italian-style seasoned bread crumbs
Preheat the oven to 500 degrees F. Brush 1 tablespoon of oil over each of 2 heavy large lined baking sheets. Place the buttermilk in a large bowl. Add the chicken tenders and stir to coat. Let stand at least 15 minutes and up to 30 minutes. Stir the Parmesan and bread crumbs in a pie dish. Remove the chicken tenders from the buttermilk and dredge them in the bread crumb mixture to coat completely, pressing to adhere. Arrange the coated chicken tenders on the prepared baking sheets, spacing evenly. Drizzle 2 tablespoons of oil over the chicken tenders and bake (flip with tongs at about 6 minutes) until they are cooked through and golden brown, about 12 minutes.
* Recipe from FoodNetwork.com by Giada de Laurentiis
Baked Asparagus
Arrange asparagus spears, tough ends removed (which we didn't have to do because we had fresh snapped asparagus from the farmer's market), on cookie sheet, sprayed with Pam, not touching each other. Sprinkle with 1/4 teaspon Kosher salt and brush with olive oil. Bake 12 minutes at 400 degrees. We then sprinkled with Tuscan Sunset from Penzeys Spices.
Sunday, May 2, 2010
Burgers and Brussel Sprouts
Saturday, May 1, 2010
The perfect meal for a beautiful day! We grilled the burgers and put them on EarthGrains whole wheat thin buns. Enjoyed the burgers and brussel sprouts with fresh cheese curds that we picked up at the farmer's market this morning.
Allen's Best Burgers
1 lb lean burger
He puts a little of each of the following in our Magic Bullet: olive oil, dash of worchestershire sauce, oregano, basil, rosemary, salt & pepper, Lawry's salt (and a special new ingredient - a quarter of an onion, finely diced in our Magic Bullet). Mixed it with the burger and made patties.
Carmelized Brussels Sprouts
Cut in half with a little olive oil in a frying pan until they brown. We seasoned them with Sale Roma or a Roman Salt (or a type of Italian seasoning).
The perfect meal for a beautiful day! We grilled the burgers and put them on EarthGrains whole wheat thin buns. Enjoyed the burgers and brussel sprouts with fresh cheese curds that we picked up at the farmer's market this morning.
Allen's Best Burgers
1 lb lean burger
He puts a little of each of the following in our Magic Bullet: olive oil, dash of worchestershire sauce, oregano, basil, rosemary, salt & pepper, Lawry's salt (and a special new ingredient - a quarter of an onion, finely diced in our Magic Bullet). Mixed it with the burger and made patties.
Carmelized Brussels Sprouts
Cut in half with a little olive oil in a frying pan until they brown. We seasoned them with Sale Roma or a Roman Salt (or a type of Italian seasoning).
Vegetarian Black Bean Chili
Wednesday, April 28, 2010
Perfect for a cooler spring evening. Maybe I put more cayenne in than before, but WHOO was it spicy! But our spice-loving 2-year-old devoured a bowl and asked for more!
Vegetarian Black Bean Chili
3 cans black beans
2 yellow or green bell peppers
1 to 2 tablespoons olive oil
5 to 6 medium-sized garlic cloves, minced
2 teaspoons ground cumin
2 1/4 teaspoons salt
1 tablespoon lime juice
two 4 oz. canned diced green chiles (or 1-2 medium-sized minced Anaheim or poblano chiles)
2 teaspoons dried basil (or 1 tablespoon fresh basil)
1/2 teaspoon dried oregano
black pepper and cayenne pepper to taste
1/2 cup tomato puree
Heat oil in skillet. Add garlic and all other seasonings, lime juice, bell peppers, and chiles. Sauté over medium heat until peppers and chiles are tender (about 15 minutes). Add sauté to beans and tomato puree. Simmer covered over low heat for about 20 min., stirring occasionally. Serve with dollop of light sour cream, sprinkle of cheese, or without any toppings. We served with taco chips.
*Recipe from FitSugar.com.
Perfect for a cooler spring evening. Maybe I put more cayenne in than before, but WHOO was it spicy! But our spice-loving 2-year-old devoured a bowl and asked for more!
Vegetarian Black Bean Chili
3 cans black beans
2 yellow or green bell peppers
1 to 2 tablespoons olive oil
5 to 6 medium-sized garlic cloves, minced
2 teaspoons ground cumin
2 1/4 teaspoons salt
1 tablespoon lime juice
two 4 oz. canned diced green chiles (or 1-2 medium-sized minced Anaheim or poblano chiles)
2 teaspoons dried basil (or 1 tablespoon fresh basil)
1/2 teaspoon dried oregano
black pepper and cayenne pepper to taste
1/2 cup tomato puree
Heat oil in skillet. Add garlic and all other seasonings, lime juice, bell peppers, and chiles. Sauté over medium heat until peppers and chiles are tender (about 15 minutes). Add sauté to beans and tomato puree. Simmer covered over low heat for about 20 min., stirring occasionally. Serve with dollop of light sour cream, sprinkle of cheese, or without any toppings. We served with taco chips.
*Recipe from FitSugar.com.
Subscribe to:
Posts (Atom)