Tuesday, July 27, 2010

Grilled BBQ Chicken Salad (Cheesecake Factory Style)

Hi ladies,
Yes, I am posting again. We just got through eating dinner and Paul said this was an A+ meal. This goes in my 30 minute meal category because it is so EASY.
6 Chicken tenderloins
Sweet Baby Rays BBQ Sauce
Romaine Lettuce
Black Beans
Mozzarella Cheese
Homemade Ranch Dressing
1. Marinate chicken in BBQ sauce.
2. Prepare Homemade Ranch Dressing (refrigerate for 30 minutes).<>
3. Grill Chicken- brush with extra marinate. Discard marinate when through.
4. Heat up Corn and Black Beans. Then place in fridge. (You can use straight from the can, put I just want to make sure its cooked first.)
5. Get Ready to Eat.
I have Paul put his salad together since he may want more beans or meat then I would do. Put all the fixing's on your plate and drizzle with Ranch and extra BBQ Sauce. I love the Cheesecake Factory's BBQ Ranch Chicken Salad and I have adapted this to our tastes.

Saturday, July 24, 2010

Beef Broccoli Stirfry

This is the only way I can get Paul to eat his veggies. We usually have this for dinner twice or three times a month. It is so easy & yummy!

½ to ¾ lbs. top round or sirloin
1 clove garlic, minced
Dash ground ginger
3 tablespoons soy sauce
3 tablespoons Worcestershire sauce
1 cup beef broth
1 tablespoon cornstarch
½ teaspoon sugar
Salt to taste
2 tablespoons sesame or peanut oil
¾ cup broccoli flowerettes
¾ cup snow peas
1 to 2 medium carrots, bias sliced
½ onion, sliced in thin wedges
Cooked Jasmine Rice
Slice beef into thin slices and place in glass bowl. (Partially freeze beef for 30 to 60 minutes to make it easier to slice.) Add garlic, ginger, 1 tablespoon soy sauce and 1 tablespoon Worcestershire sauce. Toss to coat. Allow beef to stand, at room temperature for 30 minutes.
Combine remaining soy sauce, Worcestershire sauce with broth, cornstarch, sugar and salt. Set Aside.
Turn skillet or frying pan to 350 degrees and add oil. Heat 1 minute. Add meat to skillet. Stir fry 7 to 9 minutes or until beef is done. Remove meat, drain and keep warm. Add vegetables. Cover and cook 3 minutes or until the veggies are crisp tender. Stir midway through cooking to keep from burning. Reduce temperature to 250 degrees. Blend meat into veggies. Stir broth mixture then pour over meat and veggies. Heat, stirring until broth is hot and thickened. Serve over Jasmine Rice.

Sunday, July 18, 2010

Easiest Chicken Cordon Bleu

4 boneless, skinless chicken breasts
1/4 tsp salt
1/4 tsp pepper
6 slices swiss cheese
4 slices ham ( I used lunch meat)
1/2 C bread crumbs ( I use the Peppridge farm Herbed season stuffing mix/ blue bag)
4 TB water

Pound Chicken breasts to 1/4 inch thick ( I had 2 large breast that I just cut in half ). Sprinkle each piece of chicken with salt and pepper on both sides. Place in 9x 13 pan. Place one slice of cheese and one slice of ham on top of each chicken breast. Sprinkle bread crumbs around pieces of chicken and add a few Tablespoons of water to soften breadcrumbs. Bake at 350 for 3 minutes. Remove from oven and place 1/2 cheese slice on each breast then bake an additional 3-5 minutes until cheese is melted. TA DA!! Easiest Chicken Cordon Bleu ever!!

Best Chocolate Sheet Cake

DSC_0202 by Ree Drummond / The Pioneer Woman.

  • 2 cups Flour
  • 2 cups Sugar
  • ¼ teaspoons Salt
  • 4 Tablespoons (heaping) Cocoa
  • 2 sticks Butter
  • 1 cup Boiling Water
  • ½ cups Buttermilk
  • 2 whole Beaten Eggs
  • 1 teaspoon Baking Soda
  • 1 teaspoon Vanilla
  • _____
  • ½ cups Finely Chopped Pecans
  • 1-¾ stick Butter
  • 4 Tablespoons (heaping) Cocoa
  • 6 Tablespoons Milk
  • 1 teaspoon Vanilla
  • 1 pound (minus 1/2 Cup) Powdered Sugar
Preparation Instructions

In a mixing bowl, combine flour, sugar, and salt.

In a saucepan, melt butter. Add cocoa. Stir together.
Add boiling water, allow mixture to boil for 30 seconds, then turn off heat. Pour over flour mixture, and stir lightly to cool.

In a measuring cup, pour the buttermilk and add beaten eggs, baking soda, and vanilla. Stir buttermilk mixture into butter/chocolate mixture. Pour into sheet cake pan and bake at 350-degrees for 20 minutes.

While cake is baking, make the icing. Chop pecans finely. Melt butter in a saucepan. Add cocoa, stir to combine, then turn off heat. Add the milk, vanilla, and powdered sugar. Stir together. Add the pecans, stir together, and pour over warm cake.

*I got this recipe off The Pioneer Woman and it is the "BEST SHEET CAKE EVER- When I made it I didn't add the Pecans.