Wednesday, April 21, 2010

Marinated Turkey Breast

So in a attempt to follow the healthy crowds, here is a great marinade That I made today for our family dinner. This works the best on any white meat. Chicken and Turkey are the forerunners.

Lemon Pepper Marinade

1 TBS of  lemon zest
1 cup of lemon juice
1/4 cup honey
2 TBS crushed peppercorns (don't just get the pepper grinder out, smash some real peppercorns.)
3 TBS olive oil
1/4 cup water
1 bay leaf

mix together, pour over meat and let seep into for at least 40 min. Can be done overnight. Also great as a basting for a whole turkey or chicken.

Thursday, April 1, 2010

Chocolate Cherry Dream


Ingredients:

Make 1 box devil’s food cake on sheet pan.
2 can of cherry pie filling
8 oz Softened Cream cheese
Cool whip
Optional: Nuts or Chocolate pieces

Make cake as directed. Let cool down. In mixer add pie filling and cream cheese mix for 30 seconds. Spread on chocolate cake. Spread on cool whip. Also can garish with chopped chocolate chips or nuts.

Chicken Noodle Soup



Ingredients:
2 1/2 to 3 1/2 pounds chicken pieces
4 cups water
4 cups chicken broth
1 teaspoon seasoned salt
1 teaspoon salt, or to taste, depending on saltiness of broth
1/4 teaspoon pepper
1 leek or small onion chopped
1 carrot, chopped
2 stalks celery, chopped
1/4 cup parsley, chopped
1/2 teaspoon dried marjoram or basil
1 bay leaf
6 ounces noodles
Preparation:
Place all ingredients except noodles in the Crock Pot. Cover and cook on low for 5 to 6 hours. Remove chicken and bay leaf from pot; take meat from bones, dice, and return to broth, and add the noodles. Cook another hour or until noodles are done (about 1/2 hour on high). Or, cook the noodles separately and add them just before serving.

Chicken Potato Soup



Ingredients:
2 tablespoons butter
1 cup chicken tenders, cut into 1/2-inch cubes (or one can of Cooked Chicken)
1/2 cup chopped onion
2 ribs celery, sliced
2 small carrots, sliced
2 cup diced Potatoes
2 cups frozen corn kernels
3 10 oz cans cream of Chicken soup
1 1/2 cups chicken broth
1 teaspoon Salt and Pepper
1/2 cup half and half or milk
Preparation:
In a large skillet, melt the butter or margarine; brown chicken. Transfer chicken to slow cooker. Add onions and celery to skillet and sauté for about 3 to 4 minutes, until just tender. Add the onions and celery to crock-pot, along with carrots, corn kernels, potatoes, soup, chicken broth and salt/pepper to slow cooker. Cover and cook on low 5 to 6 hours or until chicken is done and vegetables are tender. During the last 10 minutes, stir in the half and half or milk.