Recipe: Citrus-Garlic Roasted Chicken

September 22, 2011 by Leave a Comment

This recipe was submitted by “Mama S” from Orinda, CA and she cites Claire Robinson, Food Network.   This is in her weekly rotation now and her kids love it.   She claims it is easy so don’t let the ingredients scare you.   The prep/cook time is a little longer so use this on a night when you have extra time and do not need to feed your kids immediately.   I’m thinking that you could also use this same marinade on boneless breasts that have been “flattened” and then cooked quickly on the stove.  Thank you Mama S!!!

Ingredients

  • 4 large bone-in, skin on chicken breasts, about 3 pounds (I use skinless & boneless thighs)
  • 4 large whole chicken thighs, about 2 pounds
  • 1/2 navel orange, zested, plus the juice of 1 whole orange (I zest whole orange)
  • 2 limes, 1 zested, both juiced (I zest both limes)
  • 1/2 cup extra-virgin olive oil (I use 1 TBSP)
  • 4 large cloves garlic, peeled and smashed (I use 6 cloves)
  • 1 teaspoon kosher salt, plus more for seasoning
  • Freshly cracked black pepper

Directions

Put the chicken in a large nonmetalic bowl. Put the orange and lime zests in a small bowl and add the fruit juices. Whisk in the olive oil, garlic, 1 teaspoon salt, and a generous grind of black pepper.  Pour the marinade over the chicken and toss until well coated.  Marinate for 20 to 30 minutes but no longer than 45 minutes.

Preheat the oven to 375 degrees F. Put a rack on a rimmed baking sheet. With tongs, remove the chicken pieces from the marinade and arrange them on the rack leaving space between each piece. Drizzle a small spoonful of the marinade over the top of each chicken piece; season well with salt and pepper, to taste. Roast until the chicken is cooked through and the juices run clear when meat is pierced with a knife, about 45 minutes.

Cooks well on grill too.

Transfer the chicken to a serving platter. Cool slightly before serving or let stand until room temperature before refrigerating for later use.

Prep time – 10m + 30m to marinade

Cook time – 45m

Filed Under: Recipes Tagged With: , , , , , , ,

Recipe: Beef Pie

September 8, 2011 by Leave a Comment

Believe it or not, we have some male “Mamas” out there! This recipe was submitted by Michael from Waterloo, Illinois. He says that this is an old, old recipe so it HAS to be good if it has stood the test of time. Thank you Michael! Sounds super, super easy. The cook time is a bit longer, so this might be better used on a day when you are working from home, or during a weekend night when you have more time. It also sounds a bit sweet given the quantity of beef to brown sugar, so you may want to adjust that given your family’s tastes. THANK YOU AGAIN MICHAEL!!!

Ingredients:

  • pie crust
  • ground meat (~one pound)
  • brown sugar (one cup)
  • cinnamon (4 teaspoons)

Instructions:

  • Pre-heat oven to 325.
  • Mix the ground meat, brown sugar, and cinnamon
  • Add the mixture to the middle of the pie crust
  • Cook about 1 hour

Prep time: 3 min

Cook time: about one hour

Filed Under: Recipes Tagged With: , , , ,

Recipe: Mustard-Rosemary Chicken with Carrots and Potatoes

September 1, 2011 by Leave a Comment

This receipe was submitted by Mama L from Boston, MA. Thank you! She says it’s “super easy and you don’t have to dirty a ton of dishes!!” The prep time definitely seems easy but there is a longer cook time, so this might be best for Mamas who are working from home or save it for a weekend night. Sounds yummy! Thank you Mama L!!

(from Martha Stewart Living)

Ingredients:

  • 12 thin carrots, greens trimmed but left intact
  • 1 Tbsp plus 1 tsp olive oil
  • 1/4 tsp coarse salt
  • 1/4 cup Dijon mustard
  • 4 garlic cloves, minced
  • 1 1/2 tsp chopped fresh Rosemary, plus 3
  • sprigs
  • 4 skinless chicken thighs
  • 4 skinless chicken drumsticks
  • 8 baby Yukon Gold potatoes, halved
  • 1 lemon, halved
  • freshly ground black pepper

Instructions:

  • Preheat oven to 425.
  • Toss together carrots, 1 tsp oil, and 1/8 tsp salt in a bowl.
  • Spread out evenly on a rimmed baking sheet, and bake until carrots begin to soften and caramelize, about 10-15 minutes.
  • Meanwhile, combine mustard, garlic, chopped rosemary, and 2 tsp oil in another bowl.
  • Rub mixture over chicken pieces to coat.
  • Toss together remaining 1 tsp oil and the potatoes in a bowl. Sprinkle with remaining 1/8 tsp salt. I like to add a touch of cayenne pepper here.
  • Remove baking sheet from oven, and add chicken, potatoes, and rosemary sprigs to carrots. Bake until chicken is slightly golden and an instant read thermometer inserted into the thickest part registers 165, about 45 minutes.
  • Squeeze lemon on top, and season with pepper.

Prep time: 10 min.

Cook time: 1 hour or so

serves 4

Filed Under: Recipes Tagged With: , , ,

Recipe: Marinated Flank Steak

August 25, 2011 by Leave a Comment

This recipe was submitted by Mama N from Austin TX.    Sounds yummy, quick and easy.  Thank you!!!    It looks like there is some marinade time so you may want to start this in the morning or maybe the night before – or save for a weekend night when you have the luxury of time….  

“A wonderful flank steak on the grill that friends just love! It doesn’t take long to grill. This also works great when sliced and used for fajitas.” 

Makes 4 to 6 servings.

Ingredients:

  • 1/2 cup vegetable oil
  • 1/3 cup soy sauce
  • 1/4 cup red wine vinegar
  • 2 tablespoons fresh lemon juice
  • 1 1/2 tablespoons Worcestershire sauce
  • 1 tablespoon Dijon-style prepared mustard
  • 2 cloves garlic, minced
  • 1/2 teaspoon ground black pepper
  • 1 1/2 pounds flank steak

Directions

 
1.  In a medium bowl, combine the oil, soy sauce, vinegar, lemon juice, Worcestershire sauce, mustard, garlic and ground black pepper. Mix together well. Place meat in a glass dish and pour marinade over meat, turning meat to coat thoroughly. Cover and refrigerate for 6 hours.

2.  Preheat an outdoor grill for medium high heat and lightly oil grate.

3.  Grill meat over medium high heat for 10 minutes per side or to desired doneness.

 

Prep time:  10 min

Cook time:  20 min

Printed from Allrecipes, Submitted by Connie DiPianta

Filed Under: Recipes Tagged With: , , , ,

Recipe: Tender Pork Tenderloin

August 18, 2011 by Leave a Comment

This recipe was submitted by Mama N from Austin TX.   I really love this idea since you use one pan — you sear on the stove top and then shove the pan in the oven for final cooking.    I think I’m going to buy some this weekend and try it out next week!   Mama N says “As pork is bred very lean these days, searing the meat holds in the juices. It is therefore a very important step.” 

The recipe below is for 2 servings (1 pound pork tenderloin) so my guess is  that you will need to double or triple for larger families.  Enjoy!

TENDER PORK TENDERLOIN

Ingredients:

1 pork tenderloin (about 1 pound for 2 servings)
1 clove of garlic, cut into slivers
Salt and pepper, to taste
1/2 teaspoon ground cumin
2 tablespoons extra-virgin olive oil
1/2 cup chicken broth
1/2 cup dry white wine

 

Instructions:

 

1.Preheat the oven to 400°F.

 

2. With the tip of a sharp knife, make deep little slits all over the tenderloin and insert the garlic slivers. Season with salt, pepper, and cumin.

 

3. Place the oil in an oven-proof skillet and sear the tenderloin well on medium-high heat for about 10 minutes, turning the meat over as it browns.

 

4. Add the chicken broth and white wine to the pan and place it in the oven for 10 minutes. Remove it and let it rest for 10 to 12 minutes, before carving. It will continue to cook as it sits. Slice and serve immediately.

prep time:  5 min

Cook time:  20 min, rest time 10 min

 

Makes 2 servings.
 
Per serving: 345 calories, 2g carbohydrates, 36g protein, 20g fat, 115mg cholesterol.
Nutritional Breakdown: New Wellness, Richmond, Va. 
Simply Delicious® by Sheila Lukins
PARADE®
October 2001
 
PARADE® and Simply Delicious® are used by CondéNet Inc. under license.


Epicurious Food © 2003 CondéNet Inc. All rights reserved.

Filed Under: Recipes Tagged With: , , , ,

Recipe: Carmella’s Ice-Box “Cake”

August 11, 2011 by 1 Comment

This is an oldie but goodie. My grandmother, Carmella Pellulo (recently passed away in 2010) created this and it is now going on 4 generations!!!!    This dessert is so unbelievably easy it is a crime not to share! It sometimes looks like slop when you put it on the plate but trust me your kids will love it and it is a good option for a dessert.   This is also something that the kids can help with — mixing pudding, making the layers, placing the cherries.   So, I suppose this recipe was created by “Mama C” (thanks Nana) from Philadelphia, PA and submitted by Mama L from Bensalem, PA.

Carmella’s Ice-Box “Cake”

Ingredients:

  • graham crackers
  • vanilla and chocolate pudding (instant or cooked; I like cooked better but either is fine) Note: for a 13X9 pan, you will likely need two boxes of each flavor
  • maraschino cherries (optional)

Instructions:

Cook/mix pudding (keep the flavors separate). Line a casserole dish with graham crackers, and then make layers with pudding (alternating the flavors) until the top layer is pudding. Crush graham crackers and dust the top layer, then dot with maraschino cherries. Keep refrigerated – it gets better the longer it is stored in advance of serving.

Prep time: 5 min

Cook time and assemble time: 10 – 20 minutes

← Back

Thank you for your response. ✨

Rating


Filed Under: Recipes Tagged With: , , , , ,

Recipe: Lemon IceBox Pie

August 4, 2011 by Leave a Comment

This dessert recipe sounds great and perfect for the summer – that is if you live in a part of the country where the summers are warm.  It was submitted by Mama M from San Francisco, CA who says it’s very fast but probably not that good for you.   That’s OK Mama S.   I think life is all about balance!!!   Thank you for the submission!
Lemon IceBox Pie
Ingredients:
1 can fat-free sweetened condensed milk
1/2 large can of frozen lemonade
1 tub of low-fat cool whip
I graham cracker crust
Preparation:
Mix first three ingredients in bowl, fold into pie crust
Put into freezer – take out of freezer 20 minutes before serving
Prep time: 10 min

← Back

Thank you for your response. ✨

 
Rating


Filed Under: Recipes Tagged With: , , , , , ,

Recipe: Chicken Soft Tacos

July 28, 2011 by Leave a Comment

This recipe was submitted by “Mama S” from Orinda, CA.   Sounds yummy and beats Taco Bell any day of the week!  I also like it since you can deviate and use whatever your kids like or what you have on hand in your fridge or pantry.    Thank you Mama S!!!!!!!!!   Keep the ideas coming!   🙂

Chicken Soft Tacos

Ingredients:

  • 1 lb chicken breast, sliced up thinly (or ground beef or ground chicken)
  • tortillas, corn or flour
  • taco seasoning

Fillings:   any or all of the following

  • tomatoes, diced
  • lettuce, shredded
  • cheddar cheese, shredded
  • avocado, diced
  • cilantro, chopped
  • sour cream
  • pickled jalapeno peppers
  • black beans, refried beans

Cooking:

Cook the chicken for about 5 mins until most of it is cooked. Drain the fat if needed. To the pan, add about 3 TBSP of taco seasoning with 3 TBSP of water. Put back on heat and cook for another 5 mins.

If tortillas are very fresh, no need to heat them up. If not so fresh, microwave 20 sec for each tortilla. Add fillings as needed.

Prep time – 20 minutes
Cook time – 15 minutes

← Back

Thank you for your response. ✨

 
Rating


Filed Under: Recipes Tagged With: , , , ,

Recipes: Mama K’s FAST Macaroni and cheese

July 18, 2011 by 1 Comment

Mama K’s FAST Macaroni and Cheese

Now I know what you’re thinking.   “Open the box, cook the pasta, squirt the cheese from the package, serve.”   Believe me, I DO use the boxed sets frequently but when I feel like I have enough cheddar cheese in the fridge, I like to do this version because it’s just as easy and makes me feel good.   I’ve tried the baked kinds where you make a milky sauce and layer with cheese and bake but for goodness sakes you really don’t have time to be Martha when you come home from work.   Try this fast version and let me know what you think.  I am terrible at measurements and do it by “eye” but will try to guess.

Ingredients:

  • pasta (one pound)
  • grated cheddar cheese (alot.   maybe 2 cups?   or more???)
  • butter (alot.   maybe 1/4 to 1/2 a stick
  • milk (a splash)
  • pinch of dry mustard
  • pinch of nutmeg
  • salt
Directions:
Boil pasta.   Drain.   Mix in the rest of the ingredients and stir over medium heat until mixed well.   Serve!
Prep time:    5 min
Cook time:   15 – 20 min

← Back

Thank you for your response. ✨

 
Rating


Filed Under: Recipes

Recipes: Cheesy Quesadillas

July 17, 2011 by 4 Comments

Cheesy Quesadillas

This is one of my family’s staples for either lunch or dinner.   These can be made VERY quickly and also “made to order” for the tastes of your little ones.   I like to keep some canned ingredients on-hand in case I do not have many fresh ingredients — but these are a hit and can save the night if the kids are cranky.   Let me know what you think!    Also — send some of your best ideas my way and I will post and credit you!

Needed:

  • tortillas
  • grated cheddar cheese
  • Fillings – pick from:   canned olives, canned corn, black beans, leftover chicken/steak/pork, shrimp, cilantro (Trader Joe’s has frozen cubes that are really easy to use and you always have them on-hand), quartered cherry tomatoes, etc. etc. etc.
  • Toppings – pick from:  sour cream, guacamole, etc.
Cooking:
Put one tortilla on a flat heated frying pan on medium heat.   Layer on cheese and ingredients of choice.   Top with another tortilla.  Cover and cook about 1-2 minutes.   Take care when flipping (I’ve tried flipping with two spatulas, lifting one side while tucking/flipping under the other side, or even putting an upside down plate on the top to flip).   Cook another 1-2 minutes until cheese is melted.   I’ve also microwaved some ingredients just to warm them so the cooking time is quicker and the temperature of the food is consistent.
Prep time:    10 min
Cook time:   10 min

← Back

Thank you for your response. ✨

 
Rating


Filed Under: Recipes Tagged With: , , ,
«Previous Page