Friday, February 18, 2011

Lemon Greek Chicken

On of my familiy's favorite: It's not a whole lot of work, it's delicious and the chicken ist very juicy.
For 4 servings you need:
2 lemons
1/4 cup of olive oil
4 large garlic cloves
1-3 tsp dried oregano leaves
3/4 tsp salt
1/2 tsp ground black pepper
4 split bone in chicken breasts (or one whole chicken cut in pieces)
8 petite red potatoes
1 med. red bell pepper
1 med red onion
8 ounces whole mushrooms
Preheat oven to 400 F
Zest one lemon to get about 1 1/2 tblsp of zest. Juice this lemon to get 2 tblsp of juice. In a large bowl combine the lemon zest and juice, Garlic (pressed) oregano, salt and pepper, mix well.
Put the chicken on a large pan (I use my large Pampered Chef Stoneware Bar pan) and brush the chicken with the lemon juice mixture.

Cut up the potatoes and bell pepper in bite size pieces, cut onion into small wedges. Thinly slice remaining lemons. Combine potatoes, peppers, onion and lemon and the mushrooms with the lemon juice mixture in the bowl. Toss to coat.

Arrange the veggies around the chicken on the pan. Bake for one hour or until chicken is no longer pink in the center. Brushing chicken and veggies with the pan juices after 30 min.

Wednesday, April 28, 2010

Best Bagel I ever ate

The other day I saw the new food network magazine and it had a really delicius looking sandwich on the cover. I bought the magazine and since that I was thinking about making that sandwich. (plus a ton of other recipes they had in that issue) So today I made a twist of this sandwich and it was as yummi as it looks
What you need for 1 bagel:
1 Bagel (I used a everything, but I guess it's up to you)
4-6 slices of Mozzarella cheese
half an onion
half an apple
1 tbs butter
6-8 slices of lean thinly sliced ham
cut the onion in thin half rings and cook them in half of the butter until brown and caramelized.
In the mean time, cut the bagel in half and put the rest of the butter on it. (if you like it a little crunchy and toast the bagel or put it in the pan for a couple minutes with the buttered side down)
Thinly slice the apple.
Put half of the cheese on the downside of the bagel, stack it with half of the ham.
spread the onions over it and on top of the onions come the apple slices.
Stack it with the rest of the cheese and the ham.
Place the bagel carefully back into the pan, press it down sligthly and have it cooked over low heat until the cheese starts to melt.
As you can see, there was nothing left.. I didn't even share it, it was all mine!!!
I think Panera bread should take "my" bagel on the menu I would go there even more than I already do!!!

Wednesday, December 2, 2009

strammer Otto

wenn ich alleine zu Hause bin (was ja relativ haeufig vorkommt), koche ich ganz anders als wenn mein Mann da ist. Oder ich koche gar nicht.
Heute hab ich eine Ableitung vom beruehmten Strammen Max gemacht, sein Bruder den Strammen Otto:Dazu braucht man:
1 Scheibe Schwarzbrot
1 Scheibe Schinken
1 halbe Tomate in Scheiben geschnitten
ein paar Zwiebelringe
ein Ei
Salz, Pfeffer

Das Ei in einer Pfanne mit heissem Oel aufschlagen und als Spiegelei braten, mit Salz und Pfeffer wuerzen.
Brot auf einen Teller legen (nach belieben getoastet und, oder gebuttert), den Schinken darauf, die Tomatenscheiben, die Zwiebelringe. Das fertige Spiegelei darauf legen und Tata schon fertig und lecker.

Sunday, August 30, 2009

Long time no post

but I'm still here and still in the kitchen

This Yummi Hawain Dessert needs some work and the cream freezes overnight, but it came out really good tasting

I also discoverd a easy way to make a little crunchy thing for Caiden, almost taste like german Choco crossies.

It's 1 box of chex cereal
1 cup of semi sweet Chocolat Morsles (melted)
1/2 cup Peanut butter (melted)
1 tsp vanilla
1/2 powdered sugar
1/4 butter
Mix the melted butter, Chocolate and Peanutbutter together, mix in vanilla, pour over the cereals and mix until everything is well coated,
Put the cereal mix into a gallon size, dump the powdered sugar over it and shake until coated.

Sunday, January 18, 2009

Chipotle Chicken Cornbread Cups

1 cup (4 oz) grated cheddar cheese
1 pkg (7.5-8.5 oz) corn muffin mix
1 cup (8 oz) sour cream, divided
1/4 cup all-purpose flour
2 tbsp Chipotle Rub, divided
1 small red bell pepper
1-2 green onions with tops (about 1/3 cup thinly sliced)
1 1/2 cups finely diced cooked chicken
Additional sour cream (optional)
Snipped fresh cilantro (optional)

Preheat oven to 350°F. Grate cheese using Rotary Grater. In Classic Batter Bowl, combine cheese, muffin mix, 3/4 cup of the sour cream, flour and 1 tbsp of the rub; mix to form a thick batter.

Spray wells of Deluxe Mini-Muffin Pan with nonstick cooking spray. Divide batter evenly among wells using Small Scoop. Bake 14-16 minutes or until golden brown.
Meanwhile, finely dice bell pepper and thinly slice green onions.

Place bell pepper into (8-in.) Sauté Pan; cook over medium-high heat 2-3 minutes or until pepper begins to soften. Add chicken and remaining 1 tbsp rub to pan; cook and stir 2-3 minutes or until heated through. Remove pan from heat.

Combine chicken mixture, green onions and remaining 1/4 cup sour cream in Small Batter Bowl; mix well.
Immediately press tops of muffins with Mini-Tart Shaper to form cups. Cool in pan 3 minutes. Carefully remove cups to serving platter. Divide chicken mixture evenly among cups. Top with additional sour cream and sprinkle with cilantro, if desired.

One Minute Cake

In desire for a sweet treat? Don't want to make a whole cake... Here is the thing:

You need:

1 box of cake mix (any kind you like, I tried it first with yellow cake mix)

1 small box instant pudding and pie filling (again, any flavor you like, I did vanilla)

1 egg

1 tbsp oil

1tbsp water

Mix cake mix and Pudding powder together (I used a zip lock bag, so the rest of the mixture can be stored in there)

Use a large coffee mug (about the size 1 1/2 to 2 cups) and mix egg, oil, water and 1/2 cup of the cake/pudding mix, stir well, until you have smooth dough

Microwave 65 sec.


for additional sweetness, add before microwave 1 tbsp frosting on top of the dough. The frosting will sink to the ground of the mug, during cooking time, if you flip the cake out of the mug on a plate, the frosting is on top!

I will post pictures later, was too busy to eat that thing as long as it was warm!

Wednesday, January 7, 2009

Mini Quiche Lorraine

As a new The Pampered Chef Consultant, I have to try out a lot of recipes and this one is just awesome, it's really easy, tastes yummi and looks great, too, everybody that I made it for just loves it!
You need: 1 pckg Pie Crusts (2 Crusts)

2 eggs

1/2 cup Half and Half

1/8 tsp Salt

4 slices cooked bacon

1/2 medium red bell pepper

2 tbsp chopped chives or green onions

1/2 cup grated swiss cheese

12 grape tomatos

ground black pepper

Preheat oven to 400 F. Unroll the Pie crust and cut 12 discs. I used the Measure All Cup, which is the perfect size.

Place the discs on top of each wells of a Mini Muffin Pan and press them with the Mini Tart Shaper. Whisks egs, half and half and salt together and set it aside.

Finely chop bacon and bell pepper and chives. Grate cheese. Combine bacon, Bell pepper, chives and cheese and ground pepper.

Pour egg mixture evenly into the tart shells, sprinkle with the cheese mixture.
Cut grape tomatoes in half and set one on each tartlet.
Bake for 14-16 min or until egg mixture is set and crust is golden brown.