Thursday, October 26, 2006
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3 or 4 boneless skinless chicken breasts, sliced thin
1/2 cup olive oil
1/4 cup vermouth
1/4 cup lemon juice
3-4 cloves garlic, minced
1 teaspoon salt
1/2 teaspoon pepper
fresh or dried thyme
Place chicken in a large zip-lock bag. Mix together remaining ingredients and pour into bag. Refrigerate for a few hours, turning bag occasionally.
Grill chicken for 4 -6 minutes per side (depending on thickness).
Wednesday, October 25, 2006
Wednesday, October 18, 2006
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1 lb. ground beef
1/2 c. chickpeas
1/2 c. mashed potatoes
1 Tbsp. minced garlic
1 large red onion, finely chopped
1 1/2 tsp. garam masala
1/2 tsp. cumin powder
1/2 tsp. ground ginger powder
1/2 tsp. ground black pepper
1/4 tsp. cayenne
1 Tbsp. dried parsley
1 tsp. salt
½ tsp. red pepper flakes
2 egg whites
Chop onions finely. Mash chickpeas from can. Mix all ingredients (except egg whites) thoroughly. Shape into round patties. Dip each round patty in well-beaten egg white, then pan fry until brown on both sides. Serve hot.
UPDATE ... We had some of the meat mixture left over and made them again this week. This time we breaded them like regular cutlets. We shaped the patties, dipped in beaten egg, and then in seasoned breadcrumbs.
14-16 Shami Kababs.
Tuesday, October 17, 2006
Friday, October 13, 2006
2003 Geyser Peak Reserve Chardonnay
The Perfect Balance... thats about as good as we can describe it.
Jenn: Granny Smith Apples
Craig: Caramel Apples. A bit mineraly
Jenn: Apples, Almonds
Both: The wine had a perfect acidity and crisp finish.
Verdict: Not over-oaked. Craig thought this paired perfectly with our roasted chicken dinner (as did I), but I also thought I would have loved this wine alone or with just some nibbles of cheese and crackers.
Thursday, October 12, 2006
I didn't use too much, so the flavor was very subtle, but it gave the skin great color. (I won't go into how long it took me to take that photo of the honey)
Craig picked out a fantastic wine to accompany dinner - 2003 Geyser Peak Reserve Chardonnay.
Monday, October 09, 2006
Not a very detailed recipe, but Click Here for Printable Version
Start by butterflying boneless skinless chicken breasts.
Cover each with salt, pepper, roasted pepper strips, shaved romano cheese, minced garlic, and fresh basil and oregano.
Roll up chicken. Tuck ends in, close with a long skewer, and coat in a breadcrumb/cheese mixture. Brown both sides in a pan with garlic and olive oil.
Once brown, put in a 400-degree oven for 20-30 minutes until cooked through.
Sunday, October 08, 2006
Monday, October 02, 2006
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Source: Publix Apron’s Simple Meals
2 cups all purpose flour
1 teaspoon baking powder
½ teaspoon salt
1 cup sugar
1 stick butter, softened
1 teaspoon vanilla
- Combine flour, baking powder and salt, mixing well. Combine sugar and butter in large bowl, with electric mixer on high speed, until well mixed. Add egg and vanilla; mix well. Add flour mixture; mix well.
- Chill two hours until firm.
- Preheat oven to 350°F.
- Roll dough to ¼-inch and cut into shapes. Place on lightly greased baking sheet.
- Bake 10 to 12 minutes or until light golden brown. Cool completely.