Thursday, July 26, 2007

Crock Pot Thai Chicken

Mat and I tried a new recipe last night and really liked it. It was REALLY easy (gotta love the crock pot!) and it was different. Check it out.

6-8 boneless skinless chicken breasts, thighs or tenders
3/4 cup salsa
1/4 cup peanut butter (crunchy or creamy...i like crunchy)
1 tsp ginger (opt)
2 tbsp soy sauce
2 tsp lime juice

My opinion: I would consider doubling the sauce...last night we wished we had more sauce with the chicken.

Put all the ingredients in a crock pot on low for 6-8 hrs. Garnish with cilantro, scallions and/or peanuts. Serve on rice (you can also make rice with coconut milk by doing 1 cup rice, 1 cup water, 1 cup coconut milk).

Tuesday, July 17, 2007

Betty Crocker's Chocolate Chip Cookies

Good old, Betty. We discovered these cookies and are crazy about them. DJ thinks I'm some kind of cookie genius. They're that good.

Chocolate Chip Cookies

3/4 c. sugar
3/4 c. packed brown sugar
1 c. butter, softened
1 tsp. vanilla
1 large egg
2 1/4 c. flour
1 tsp. baking soda
1/2 tsp. salt
1 bag chocolate chips

Heat oven to 375.

Beat sugars, butter, vanilla, and egg in large bowl with electric mixer. Stir in flour, baking soda, and salt. Stir in chocolate chips.

Drop dough into balls on ungreased cookie sheet. Bake 8 to 10 minutes or until light brown, golden on the edges. Cool on wire rack.

Southwestern Style Cobb Salad

You may be wondering, "Where am I? Have I accidentally stumbled onto Martha Stewart's website?" No. You're in the right place. This is just a Little Something...a salad that we tried tonight that I wanted to share. I got the recipe from my friend Clarissa. It was so tasty and so fresh for a hot, summer evening. Enjoy!!


Romaine Lettuce
1 can black beans or pinto beans (rinsed and drained)
1 can corn (rinsed and drained)
2 tomatoes
1 c. cheddar cheese
Cubed Chicken, cooked in lime or lemon juice and w/ any other spices
Cilantro (opt)

Serve with Ranch Dressing

It's that easy! Let me know what other fun things you add to it!

Wednesday, July 11, 2007

Verlie’s Bottled Salsa

½ bushel tomatoes (I know this is farmer talk but a bushel is about a laundry basket half full)
12 green peppers (I have taken out the peppers because our family doesn’t like the green pepper taste)
10 med onions
1 whole garlic
4 C. vinegar
10 jalepeno peppers (This makes mild salsa. The hotter you want it the more jalepenos you put in. Last year Adam wanted it HOT so I put in habenero peppers. Whew!)
3/4C salt
Grind or chop everything.
Bring to a boil then simmer until thick (about 2 -3 hours) Bottle and process in canner at 12 lbs for 20 min.

Teriyaki Beef and Pineapple

2 to 2 ½ lbs. of London Broil or Top Round Steak sliced as thinly as possible (Partially freeze meat and then cut for thinner slicing).
½ cup soy sauce
4 TBLS brown sugar
1 TBLS honey
1 can pineapple chunks
1 minced garlic clove
2 slices ginger root minced
1 TBLS sesame oil
Combine all marinade ingredients into one bowl and marinate meat 24 hours. Weave beef strips onto skewers with pineapple chunks between each section of meat. Grill or broil for 3 minutes on each side.

Aaron's Steak-on-a-Stick

2 to 3 lbs. of London Broil or Top Round Steak sliced as thinly as possible. (Partially freeze meat and then cut for thinner slicing).
1 cup oil
¾ cup soy sauce
¼ cup Worcestershire sauce
2 TBLS dry mustard
3 tsp salt
1 TBLS pepper
½ cup wine vinegar
1 ½ tsp dried parsley flakes
2 crushed garlic cloves
1/3 cup lemon juice
Combine all ingredients and mix well. Add steak strips and mix thoroughly. Marinate 24 hours. Weave steak onto skewers and grill over hot coals or broil.