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Saturday, January 26, 2008

Basil lemon chicken

In a large bowl mix 1/2 cup of onion, 1/2 cup basil (fresh), juice from freshly squeezed lemon. Rub this on the chicken. Drizzle olive oil on the chicken and salt and pepper. Cook for 20 minutes per pound or until correct temperature is reached. Let sit for 10 minutes or more before cutting.

(We also enjoyed a side dish of sauteed peppers and eggplant separately not shown here -saute in a tablespoon of olive oil and 1/4 cup of balsamic vinegar for about one hour--sweet and tasty)
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Sweet Potato Pudding-a dessert

This was wonderful--it was a 400 dollar winner from BHG. from Carolyn Brown, Florence, ALA
1 1/2 lb. sweet potatoes (about 2 large--enough to make 4 cups shredded)
3 eggs, lightly beaten
1 cup half and half
1/2 cup sugar
1/4 cup dark corn syrup (I used light)
1/4 cup yellow cornmeal (plain--no baking powder or soda etc)
2 tablespoons of melted butter
1 tablespoon of vanilla
1/2 tsp. ground nutmeg
1/4 tsp salt
3/4 cup flaked coconut (no sugar added--freezer has this) Separated according to amounts below
3/4 cup chopped pecans -separated according to amounts below
Makes 9 servings.
1. Preheat oven to 300 degrees. Lightly grease bottom and sides of a 2 quart square baking dish.
2. Peel and coarsely shred sweet potatoes (about 4 cups).
3. In a large bowl combine eggs, half and half, sugar, corn syrup, cornmeal, butter, vanilla, nutmeg, and salt. Stir in sweet potatoes, and 1/2 cup EACH of the coconut and the pecans.
Transfer sweet potato mixture to prepared baking dish. (If desired, cover and refrigerate up to 24 hours).
4. Bake, UNCOVERED, for 1 hour. Sprinkle with remaining coconut and pecans. Bake, UNCOVERED, 30 minutes more or until a knife inserted near center comes out clean. Cool about 30 minutes on a wire rack. SERVE WARM.
This was so delicious and I had good quality sweet potatoes--only took 2 large ones to make 4 cups. VERY GOOD.

Wednesday, January 9, 2008

Fettuccine with wilted greens, chicken

This was from Southern living Mag---made it tonight and this is a picture of some of the left overs. It was tasty. (I used gluten free noodles for myself and regular ones for my hubby)

1 16 oz box fettuccine
8 chicken cutlets (about 2 1/2 lbs---I just used 4 skinless boneless breast )
1 tsp of salt if desired
1/2 tsp pepper
1 cup all purpose flour (I used my gluten free pancake mix!)
1/2 cup olive oil
2 sweet onions, thinly slice (I used one big one)
2 8oz packages sliced fresh mushrooms (I used one package and one can)
2 tsp minced garlic
1/2 cup chicken broth
1 cup dry white wine
1 tsp salt if desired
1 tsp pepper
2 packages of fresh spinach, each 9 oz
freshly grated Parmesan cheese

1. Cook pasta---drain and put in dutch oven and keep warm
2. sprinkle chicken with salt and pepper if desired and dredge in flour.
3. Saute chicken in hot oil till done. Remove and keep warm.
4. Add onions, mushrooms, garlic and saute 5-7 min until lightly browned. Stir in broth and wine, and salt if desired and pepper .
5. Cook 3-5 min or until liquid is reduced by half--stirring once and a while.
6. Add mushroom mixture and spinach to pasta in dutch oven, tossing to coat. Cook uncovered, over medium-low heat 4-6 minutes until greens are wilted. spoon into a serving dish, and top evenly with chicken and Parmesan cheese.

ps. this is not too good left over--eat it fresh!