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Monday, 10 March 2008

What's Cooking?
*** marks a recipe that is more healthy for you
Monkey Bread
Monkey Bread
- 4 tubes biscuits
- 3/4 cup sugar
- 1 teaspoon cinnamon
- 1 cup brown sugar
- 3/4 cup butter
- 1/2 teaspoon cinnamon
Cut biscuits into 4 pieces.
Shake in 3/4 cup sugar and 1 teaspoon cinnamon mixture.
Place in bundt pan.
Bring cup of brown sugar, 1/2 teaspoon and 3/4 cup butter to boil.
Pour over biscuit pieces.
Bake at 350 for 30-40 minutes.
Let sit four minutes before serving.

Monday, 08 May 2006

Buffalo Chicken Wraps
taken from Pillsbury Easy Meals-5 ingredients or less cookbook
- 2 lb. boneless skinless chicken thighs
- 1/2 teaspoon salt
- 3/4 cup buffalo wing sauce (from 12 oz. jar)
- 3/4 cup ranch dressing
- 1 package (11.5 oz.) Old El Paso flour tortillas for burritos (8 tortillas)
- 3 cups shredded lettuce
1. In 1 1/2-quart slow cooker, place chicken; sprinkle with salt.

2. Cover; cook 6 to 7 hours (if slow cooker has heat settings, use Low).

3. With slotted spoon, remove chicken from slow cooker and place on cutting board; discard liquid in slow cooker. In slow cooker, mix buffalo wing sauce and 1/4 cup of the ranch dressing. With 2 forks, shred chicken. Return to slow cooker; stir gently to mix with sauce.

4. To serve, spread each tortilla with 1 tablespoon remaining ranch dressing; top each with about 1/2 cup chicken mixture and about 1/3 cup lettuce. Roll up tortilla; secure with toothpicks.

You can also serve this with blue cheese dressing instead of the ranch if you prefer.

* I also sometimes add a slice of provolone cheese to the wrap as well.

Wednesday, 18 January 2006

Spicy Italian Sausage Pizza Wraps
taken from The Everything Healthy in Minutes Cookbook
- 1 teaspoon olive oil
- 6 ounces spicy bulk Italian sausage
- 1/3 cup chopped yellow onion
- 1 teaspoon dried Italian seasoning
- 4 ounces pizza sauce
- 2 (8-inch) low-carb tortillas
- 1/2 cup shredded mozzarella
- 1/3 cup shredded Parmesan cheese
- red pepper flakes, to taste
1. Heat the oil in a heavy nonstick skillet over medium-high heat. Cook the sausage, stirring and breaking up larger pieces, until cooked through, about 6 minutes. Use a slotted spoon to transfer the sausage to a bowl.
2. Remove and discard all but 1 tablespoon of the fat from the skillet. Cook the onion until soft, about 4 minutes stirring frequently. Add the Italian seasoning, pizza sauce and the reserverd sausage. Stir to combine and cook until heated through and starting to simmer, about 2 minutes. Taste and adjust seasoning as desired.
3. To serve, place each tortilla in the center of a serving plate. Place half of the sausage mixture on each tortilla, spreading it about 1/2 inch from the edges. Sprinkle the cheeses on top and add red pepper flakes to taste. Fold over and serve hot
** This was fast and easy and yummy!!
Chicken and Blue Cheese Salad
taken from The Everything Healthy in Minutes Cookbook
- 1/2 cup blue cheese dressing
- 2 tablespoons sherry vinegar
- 1 tablespoon Dijon mustard
- 1/4 cup blue cheese crumbles
- 1/2 cup cooked crispy bacon, broken into small pieces
- 4 cups diced or shredded cooked chicken meat
- 1/2 cup diced ripe avocado (about 1/2-inch dice)
- Seasoned salt, to taste
- freshly cracked black pepper
1. Combine the dressing, vinegar and Dijon in a bowl and mix well.
2. Combine the blue cheese crumbles, bacon and chicken in a medium-sized mixing bowl. Add 3/4 of the dressing to the chicken mixture and mix well. If needed, add more dressing, 1 teaspoon at a time, until desired consistency is achieved. Add the avocado and lightly combine. Taste and adjust seasoning as desired. Refrigerate until ready to serve. Garnish plate with a few carrot sticks and cucumber slices.