- Monday, 30 January 2017 11:51
Asian Grilled Chicken
1/4 c Rice vinegar
2 tb Black bean paste
1/4 c Minced garlic
2 tb Minced fresh ginger root
1/2 c Minced scallions
1 tb Soy sauce
1 tb White wine
1 tb Dry mustard
1 tb Liquid hot pepper sauce
1 ts Peanut oil
1 lb Boneless skinless chicken breast
Combine all ingredients and mix well. Cover and chill for 2-4 hours or overnight. Remove chicken from marinade, drain well.
Grill 5 minutes per side or until cooked or, bake at 375 for 30 minutes(until juices run clear when pierced with a fork). Remove to a serving platter. Heat marinade until boiling and reduce a little. Simmer 3 minutes. Serve over grilled chicken. Garnish with cilantro leaves, if desired.
- Saturday, 21 January 2017 12:45
Ham Pizza Snacks
1 (7-1/2 oz ) pkg refrigerated biscuit dough
1/4 cup pizza sauce
2/3 cup diced ham
2/3 cup shredded Mozzarella cheese
Spray cookie sheet with nonstick vegetable spray. Separate biscuits and flatten on cookie sheet, leaving space between so edges do not touch. Spread 1 teaspoon pizza sauce on each biscuit. Top each biscuit with 1 tbsp of diced ham and 1 tbsp shredded cheese.
Bake in 400 F oven for 8-10 minutes or until biscuits are light brown and cheese is melted.
- Thursday, 19 January 2017 14:14
Crock Pot Cheesy New Orleans Shrimp Dip
2 slices bacon
3 medium onions, chopped
1 clove garlic, minced
4 jumbo shrimp, peeled and deveined
1 medium tomato, peeled and chopped
3 C. shredded Monterey Jack cheese
4 drops Tabasco sauce
1/8 t. cayenne pepper
1 dash black pepper
Cook bacon until crisp.
Drain on paper towel. Sauté onion and garlic in drippings until soft. Drain on paper towel. Coarsely chop the shrimp. Crumble bacon and place in a crockpot along with the other ingredients. Cover and heat on low setting for about 1 hour, until the cheese is melted. Thin with milk if too thick.
Serve with chips.