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Saturday, January 31, 2009

Row Tyde!

Monday, January 26, 2009

Rosemary Garlic Marinade

I don't remember where I got this recipe, but it has been in my Inbox for about 6 months. I decided that tonight was the night we were trying it out. I am so glad we did! It was great! The chicken was very juicy and the flavor was wonderful - all the seasonings/flavors worked well together.

Rosemary Garlic Marinade

Great on chicken and pork chops.

1/2 cup canola oil
2 sprigs rosemary, fresh, removed from stem and chopped
4 cloves garlic, peeled and chopped
1/3 cup balsamic Vinegar
1 teaspoon salt
1/2 teaspoon cracked black pepper

Combine all ingredients together and add to meat that is in a dish or plastic bag. Mix around to fully coat meat. Place in refrigerator for 1-2 hours.

Sunday, January 25, 2009

Rosemary Grilled Chicken

This is another recipe from my 2008 Southern Living Annual Recipes cookbook. We grilled this chicken Friday night. It was really good. I could really taste the honey mustard in it. I used boneless chicken breast because that is what I had. I served the chicken with cheese grits.

Grilled Rosemary Chicken Thighs

(Printable Recipe)

1 garlic clove, pressed
1 tablespoon olive oil
2 tablespoons Dijon mustard
2 tablespoons honey
1 teaspoon salt
1 teaspoon chopped fresh rosemary*
1/2 teaspoon pepper
1 1/2 pounds skinned and boned chicken thighs**
1/2 lemon

Combine garlic and next 6 ingredients in a large heavy-duty zip-top plastic bag, squeezing bag to combine ingredients. Add chicken, turning to coat, and seal bag. Chill 1 to 24 hours. Preheat grill to 350° to 400° (medium-high). Remove chicken from marinade, discarding marinade. Grill chicken, covered with grill lid, over 350° to 400° (medium-high) heat 5 to 7 minutes on each side. Transfer chicken to a large piece of aluminum foil. Squeeze juice from lemon over chicken; fold foil around chicken, covering chicken completely. Let stand 10 minutes.

*Fresh thyme, cilantro, or oregano may be substituted.

**1 1/2 lb. skinned and boned chicken breasts may be substituted.

Rosemary Grilled Pork Tenderloin: Omit chicken thighs. Substitute 2 lb. pork tenderloin and grill as directed 8 to 10 minutes on each side. Proceed with recipe as directed. Prep: 10 min., Chill: 1 hr., Grill: 20 min., Stand: 10 min.


Friday, January 23, 2009

Full Moon BBQ Cookies

Full Moon BBQ is one of my favorite BBQ joints in Birmingham. I love their pork, chicken and chicken fingers. They have wonderful sides - bbq beans, mac & cheese, fries. They also have great desserts and everyone loves their chocolate chip cookies. The article in the paper said Full Moon will sell 1 MILLION cookies this year! That is a bunch of cookies!

Full Moon Bar-B-Que's Half-Moon Cookies
(Printable Recipe)

(Makes about 4 dozen)

2 1/4 cups all-purpose flour, unsifted
1 teaspoon baking soda
1 teaspoon salt
1/2 pound butter, softened
3/4 cup granulated sugar
3/4 cup light brown sugar, packed
2 large eggs
1 teaspoon vanilla
3 cups semi-sweet chocolate chips
1 cup pecans, chopped

Preheat oven to 375 degrees. In a medium bowl, combine flour, baking soda and salt. Set aside. In a large bowl, cream together butter, sugar and brown sugar. Beat in the eggs and vanilla. Slowly add the dry ingredients until blended. Stir in the chocolate chips and pecans. Use a rounded teaspoon to scoop out dough. Drop onto an ungreased cookie sheet. Bake 8 to 10 minutes. Cool cookies on a rack then refrigerate.

Chocolate Dip

Take a 1-pound Hershey bar and melt it slowly. Take the cookie after it has been refrigerated and dip half of it into the chocolate and set on a sheet pan.


Wednesday, January 21, 2009

Creamy Chicken Casserole

This was a really good and easy weeknight meal. I cooked the chicken in my Pampered Chef Deep Covered Baker at lunch today, so all I had to do was mix it up when I got home. It was very creamy. I added a little seasoning salt to the sour cream and chicken soup to give it a little bit more flavor. Overall, it was good and quick!

Creamy Chicken Casserole

3 cups chopped cooked chicken
1 (10 3/4 oz) can cream of chicken soup
8 oz sour cream
1 Tbs poppy seeds
salt & pepper
1 1/2 cups crushed round buttery crackers
1/4 cup melted butter

Combine first 4 ingredients, spoon into a 11x7 baking dish. Combine crushed crackers and butter, sprinkle over chicken mixture. Bake uncovered at 350 for 30 minutes.

Recipe from Southern Living Quick & Easy Weeknight Meals, page 9

Monday, January 19, 2009

Butterfinger Blondies

I found this recipe on www.recipegirl.com. I love Butterfingers so I decided to try it!
These were really good. I had to cook them for about 40 minutes. They aren't too sweet and the melted Butterfingers makes them chewy and crunchy at the same time. I have to give these away today so I don't eat them all!!

Butterfinger Blondies
(Printable Recipe)

2¼ cups flour
1 tsp baking powder
¼ tsp salt
¾ cup butter, softened
2¼ cups brown sugar
3 large eggs
1½ tsp vanilla extract
4 regular-sized butterfinger candy bars, crushed

Preheat oven to 350°F. Grease and flour a 13x9-inch baking pan. In a small bowl, combine flour, baking powder and salt; set aside. In a medium bowl, with electric mixer at medium speed, combine butter and brown sugar. Beat in eggs and vanilla until smooth. Stir in flour mixture and 1 cup of crushed butterfingers. Spread in prepared pan. Sprinkle remaining crushed butterfinger bars over top of batter. Bake 30- 35 minutes, or until the bars are a bit firm to the touch. Cool completely before cutting into bars.

Servings: 12


Easy Garlic Parmesan Chicken

This is one of my favorite baked chicken recipes of all time. We absolutely love the garlic parmesan crust on the chicken!  It is very flavorful and moist.  I also like it because it is extremely easy to make.

Easy Garlic Parmesan Chicken
(Printable Recipe)

3 Tbs olive oil
1/2 tsp minced garlic
1/2 cup Grated Parmesan Cheese
1 env. GOOD SEASONS Italian Dressing Mix
1 Tbs Italian bread crumbs
1/2 tsp. garlic powder
3-4 boneless skinless chicken breast halves

HEAT oven to 400°F. Mix cheese, dressing mix, bread crumbs and garlic powder. Combine olive oil and minced garlic in plate. Dip chicken in olive oil and minced garlic; coat with cheese mixture. Place in shallow baking dish. BAKE 30 to 35 min. or until chicken is done (165°F).

Recipe adapted from: http://www.kraftfoods.com/kf/recipes/easy-parmesan-garlic-chicken-51155.aspx

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Thursday, January 8, 2009

Chocolate and Cinnamon Chippers

I found these on Picky Palate and thought that they looked good. It also doesn't hurt that I have some cinnamon chips that I want to use up!

I really liked the cookies. Tadd said they were d*&# good!

"Perfect For Fall" Chocolate and Cinnamon Chippers
(Printable Recipe)
2 sticks butter
1 Cup brown sugar
½ Cup sugar
2 eggs
1 teaspoon vanilla
3 Cups flour
1 teaspoon baking soda
¾ teaspoon salt
1 Cup cinnamon chips
1 ½ Cup chocolate chips

Preheat oven to 350 degrees F. In a stand or electric mixer cream the butter and sugars until light and fluffy. Beat in eggs and vanilla slowly until well combined. In a large bowl combine the flour, baking soda and salt. Slowly add to wet mixture along with the chips until just combined. Scoop onto a parchment or silpat lined baking sheet and bake for 9-11 minutes or until cooked through to your liking. Cool on cooling rack and serve.

About 36 cookies

Monday, January 5, 2009

Kairos Kafe's Chocolate Krackle

This looks freakin' amazing. It has everything I love in a dessert - brownies, chocolate pudding and Butterfingers. I must make this SOON!

Kairos Kafe's Chocolate Krackle
(Printable Recipe)

1 package Ghirardelli Triple Chocolate Brownie Mix, prepared according to package directions (or 1 9x13-inch pan of fudge brownies)

2 packs Jell-O Chocolate Pudding, prepared according to package directions

1 pint heavy whipping cream, whipped with half-teaspoons pure vanilla extract and half-cup sugar

6 Butterfinger candy bars, crushed
(Note: If you crush them, and then put them in the freezer for about 30 minutes, it keeps the chocolate from sticking to the paper and comes out easily.)

Cut brownies into cubes and place in the bottom of a 9x13 casserole dish.

Cover brownie cubes with chocolate pudding and smooth out.

Cover with whipped cream and smooth out.

Sprinkle Butterfingers evenly over the whipped cream.

Note: The recipe may be made one day ahead and refrigerated. To make a Chocolate Krackle Trifle, double the recipe and layer (brownie, pudding, whipped cream, Butterfinger, brownie, pudding, whipped cream, Butterfinger) in a trifle dish. The trifle should be eaten as soon as possible.


Thursday, January 1, 2009

Chicken Tetrazzini

I made this for dinner tonight and it was FANTASTIC! It is one of my new favorite recipes. This is quick and easy to make. I baked it for 35 minutes and then put it under the broiler to brown the cheese. I will be making this again and again!!

Chicken Tetrazzini

3 cups chopped cooked chicken
1 cup (4 oz.) shredded Parmesan cheese
1 (10 3/4-oz.) can cream of mushroom soup
1 (10-oz.) container refrigerated Alfredo sauce
3/4 cup chicken broth
1/4 teaspoon freshly ground pepper
7 ounces vermicelli, cooked

Preheat oven to 350°. Prepare pasta according to package directions. Meanwhile, stir together chicken, 1/2 cup Parmesan cheese, and next 4 ingredients; stir in pasta. Spoon mixture into a lightly greased 11- x 7-inch baking dish. Sprinkle with remaining 1/2 cup Parmesan cheese. Bake at 350° for 35 minutes or until bubbly.

Recipe adapted from Southern Living

Spicy Queso Dip

I made this dip tonight to snack on while we watched the Rose Bowl. This is a really good dip; it would be great at a party. It is a nice change from regular "Rotel Dip".

Spicy Queso Dip
1 pound sausage
2 (16 oz) cartons Gordo's Cheese Dip - 1 hot, 1 mild
1 (15 oz) can black beans, rinsed and drained
1 can Rotel tomatoes

Cook sausage until crumbled and no longer pink. Drian. Heat queso dip according to package directions in a 2 quart dish. Stir in black beans, sausage and Rotel.

Recipe from 2008 Southern Living Annual Recipes, page 328.
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