Thursday, March 14, 2013
Monday, February 11, 2013
Let's do a little review thanks to Mazola Corn Oil. Mazola sent me a nice size bottle of corn oil to try out and one to give away to you perhaps! I am really glad they did because, up until now I have used coconut oil and olive oil primarily as I thought they were the only healthy oils out there to cook with.
Mazola Corn Oil is really a beneficial oil to cook with. I learned from their site that corn oil is made from "plant sterols, also known as phytosterols, are plant-based micro-nutrients naturally present in fruits, vegetables, nuts, seeds, cereals, legumes and vegetable oils.1 Clinical studies indicate that, when consumed as part of a diet low in saturated fat and cholesterol, plant sterols can help reduce the absorption of cholesterol in the gut, which, in turn, can lower LDL blood cholesterol.2" It has 4 times more the cholesterol blocking sterols than olive oil. Who knew!?
Besides the reassurance that it was a healthy oil, it is really a great oil to cook with. Below is a recipe for pesto stuffed chicken Parmesan that crisped up nicely thanks to this oil.
Be sure to like their facebook page and leave a little comment in the end to be entered into the giveaway of your own bottle of Mazola Corn Oil!
Pesto Stuffed Chicken Parmesan
Mine is not as pretty as the traditional Chicken Parmesan covered in cheese, but this turned out great and a little healthier. Too bad I have such a pathetic camera that the picture does not capture it's true deliciousness.
1/2 onion chopped
1/2 cup grated carrots
2 cloves of garlic minced (I like my garlic)
1 large can of plum tomatoes ( I used two cans of diced tomatoes that I had a lot of )
1 tsp Italian seasoning
1 tsp salt
1/2 tsp pepper
1 Tbs. Mazola Corn oil
Pour oil and onions in a cold saute pan. The onions will get perfectly tender just as the pan heats up. When they start to sizzle add garlic and cook a minute more careful not to burn. While this is cooking place tomatoes in processor and blend until they are a thin consistency. Add to onions along with remaining ingredients. Slowly simmer for 30 minutes to an hour.
4 chicken breasts
4 Tbs of pesto
1/2 cup fresh Parmesan cheese
1 cup Italian Bread crumbs
1 tsp garlic powder
2 eggs beaten in separate bowl
1/2 to 3/4 cup Mazola Corn oil depending on how big your frying pan is. I like just enough to cover half of the chicken when cooking.
1 box of favorite pasta boiled while preparing chicken
Pound out chicken breast between two pieces of plastic wrap until it is nice and flat. Spread one tablespoon of pesto in each breast and sprinkle with a bit of Parmesan cheese. Fold up or roll up depending on how thick it is. You want the pesto spread tucked in while keeping the chicken as thin as possible to ensure thorough cooking. Prepare bread crumb mixture by mixing remaining cheese, garlic powder into the bread crumbs. Once the chicken is rolled up, cover with beaten egg mixture and then toss in the bread crumb mixture. Heat oil on medium to medium high and place each chicken breast in oil. Depending on your stove, you may need to turn it on low. Cook chicken slowly and thoroughly so that the chicken cooks all the way through the layers. I like mine dark and crispy and this oil worked perfectly. Drain pasta, cover with sauce and serve with chicken. Serve and enjoy!
Don't forget to like their facebook page and leave a comment to be entered into a giveway for your own bottle of Mazola Corn oil!
Tuesday, January 29, 2013
This blog was not that cool to begin with, but it gets extra lame when there are no posts for several months. I apologize. I don't do much in general besides being a mom, but lately I have been growing a baby and that seemed to take over a little bit as I get some super fun morning sickness.
We are well on our way to a Bakers Dozen (JUST KIDDING) by adding #3 this June. Now that the sickness has subsided and I am just working on getting pretty darn fat I thought I would share this tasty recipe.
I made this the other day for a friend who just had her 6th child. I know, I am way behind. This is easy to make ahead and heat up when needed and really puts the other stuffed shells to shame.
Chicken and Pesto Stuffed Shells
4 Chicken breasts cooked and shredded (I actually put mine in the food processor)
3 heaping tablespoons of Pesto
1 8 oz cream cheese softened
1 cup of fresh Parmesan cheese (I used an Italian blend with Asiago, Parmesan, and Romano)
1 Box of shells (surprisingly Walmart was the only place I could find that carried them)
1 jar of your favorite marinara sauce
Preheat oven to 350 degrees. Cook pasta according to directions ( I cook mine a little less than directed and the oven does the rest). While it is cooking, assemble the "stuffing". Combine chicken, pesto, 1/2 cup of shredded cheese, and cream cheese in a large bowl. When shells are cooked, drain and mix with a little olive oil to prevent sticking. Place a tablespoon or more in each shell and place on a large casserole dish. Pour marinara sauce on each shell and sprinkle remaining 1/2 cup of shredded cheese over the top. Cover and bake for 30 minutes. You can also just sprinkle with cheese, bake, and then pour the sauce on after. Serve, deliver, or devour like I did.
I delivered this dish in a disposable aluminum tin with garlic bread, salad, and dessert. Enjoy!
Wednesday, September 26, 2012
1 pound of sauteed salmon shredded from skin and bone.
1 cup corn (I used fresh boiled corn)
1/2 cup diced zucchini
1/2 green pepper
1/4 cup mayonnaise
1 cup to 11/2 cups bread crumbs
1 Tbs salt
1 Tbs Cajun seasoning
1 tsp pepper
1/3 cup coconut oil
Start by sauteing corn, zucchini, onion, and pepper in olive oil just slightly. Add vegetables to salmon in large bowl. Add egg, mayo, bread crumbs, and seasonings. Mix well together and form patties. Cook until brown and crispy on each side in coconut oil or olive oil.
Super easy, very tasty, and my kids loved them. I am sure you can hide any veggies in these. Not only is the salmon and veggies good for you, but I am reading great things about cooking with coconut oil. Let me know if you try them!
Tuesday, August 7, 2012
Ingredients for salad
12 3-inch wonton skins, sliced into 1/4″ strips
1/2 cup canola or corn oil for frying
4 cups chopped romaine lettuce
1 chicken breast, shredded (I used rotisserie)
2 green onions, chopped
1/4 cup sliced almonds, toasted lightly
1 tablespoon sesame seeds
2 cups cooked fusilli pasta noodles, cooled
1 1/2 tablespoons vegetable oil
6 tablespoons seasoned rice vinegar
1 teaspoon sesame oil (add more to taste if you prefer a strong sesame taste)
1 1/2 teaspoons sugar
2 teaspoons soy sauce
2 tablespoon sesame seeds
1/2 teaspoon fresh ground pepper
1/8 teaspoon salt
1. Heat canola or corn oil in a skillet over medium-high heat. When oil starts to shimmer, fry wonton skins in batches of 5-7 strips for 30 seconds each side or until lightly browned, working quickly so they don’t burn. Remove from oil and drain on paper towels until cooled.
2. In a large bowl, combine lettuce, chicken breast, green onion, almonds and pasta.
3. Combine dressing ingredients in a small bowl. Whisk well until sugar dissolves. Dress lettuce mixture with 2-3 tablespoons of sesame dressing and top with sesame seeds and wonton strips and serve.
Fun Tip: I doubled the dressing and lots of everything else leftover. I really wanted to have it the next day, but feared it being a soggy mess. It turns out putting it all in a mason jar really does work. I kept the dressing aside, but put the rest in a jar, with lid, and it was all crispy and perfect the next day.
Tuesday, June 26, 2012
My sister-in-law introduced me to this little dish and I am in love. When she explained to me that there was not going to be in frying involved I was hesitant. It turns out that not everything needs to be fried in order to be tasty. This actually taste fresh, healthy, light, not to mention they make for a pretty fun hands on meal.
Hit up your local Asian market for a few of the ingredients and the rest at your favorite grocery store. You can also personalize this dish with your own favorite ingredients. Just experiment and decide what you like. The following is what is inside the above horrible picture. Pork, rice sticks, lettuce, carrots, cucumber, and avocado.
2 cups shredded lettuce
1 cup shredded carrots
Three Ladies brand rice paper (Asian market)
Maifun rice sticks
Sliced cucumber slicked into small matchstick size
Sliced avocado (optional)
Sweet and Sour Sauce
Sweet Chili Sauce (Asian Market)
Sprinkle Pork Roast with salt and pepper and cook in crock pot on low heat for 6-8 hours. It is best served sliced in small chunks, but not shredded so cook accordingly trying to avoid cooking it to the point of shredding. In the last hour of cooking, prepare the rice sticks by boiling water and then turning off the heat and letting noodles sit in hot water for 10 minutes. Place the fresh ingredients in seperate bowls along with the noodles to be selected for the insides as desired buffet style. Boil water and pour about a cup of it into a pie plate to soften the rice paper. Take one rice paper and slowly place the paper into the water while turning it so the entire paper is able to soften in the water. Once the paper is soft and sticky place on a clean plate and fill with desired ingredients. Fold like a burrito and select your favorite dipping suaces to dip the spring roll in. Serve and Enjoy!
Tuesday, May 22, 2012
Scones or Indian Fry Bread Recipe
For the Dough:
1.5 cups warm water
1 package active dry yeast OR 2 1/4 teaspoons bread machine yeast
4 1/4 bread flour
2 tablespoons butter, melted
2 tablespoons sugar
1 tablespoon salt
oil for frying
In your bread machine, add all the ingredients as instructed by your bread machine manufacturer. Usually its the liquids first, followed by seasonings, then flour - and very last you make a well in the flour and add the yeast.
Set your bread machine on the 'dough cycle'. When it is done, remove the dough and wrap in plastic wrap leaving room for it to raise. Place in warm space and allow to rise. Once it is done raising, heat up 1- 2 cups of oil in fryer or pan sufficient for frying with enough 2 inches of oil. Slice off large serving size off of dough and stretch carefully on all sides and place in oil. Fry each side until golden brown and then place on paper towel to dry.
For the Blackberry sauce that can be made ahead:
2/3 c. butter, melted
1 1/2 tbsp. cornstarch
1 1/4 c. sugar
1/4 c. orange juice
2 c. fresh or frozen blackberries
Dash of salt
Combine butter and cornstarch in saucepan. Add sugar, salt, orange juice and blackberries. Cook over low heat, stirring constantly until thick. Strain and remove stems before serving.
Take one fried scone and top with honey, blackberry sauce, and sprinkle with powdered sugar. Serve and enjoy!