Hello to the few of you who are still out there!
I still keep this place for my journal & collection of photos & recipes. Plus I have family who reads here.
How do I top that last post of the black bear! lol..I don't.
Things have been pretty quiet around here.
We have broken some records with our temperatures of having the coolest on record for the month.
We did have finally have a beautiful day on Sunday. Unfortunately we didn't utilize it & go fishing. I have no idea why. Guess hubby just wasn't in the mood. You really gotta grab the days that you can as they are very far & few between around here. Oh well...
... he bummed me out on Sunday, but made me happy on Saturday by ordering me a new computer. A laptop at that! The one that we have has been giving me fits & I know it is going to quit any time now. It has just been grinding away. We went online to Dell & built our own.. I should have it in the next couple of weeks!
Just a couple of pictures to share. These are from Sunday. We finally had some turkeys back in the yard.
Now I have several recipes to share.
Rosemary-Grilled Chicken with Black-Pepper Shallot Butter
Rosemary Chicken:
4 large boneless chicken breasts, with skin
1 tablespoon oil
2 tablespoons fresh rosemary -- minced
salt & fresh ground pepper
Black Pepper Shallot Butter:
1 shallot
6 tablespoons butter -- softened
1/2 tablespoon cracked black peppercorns
1 lemon
Rub chicken breasts with the oil and rosemary, sprinkle with salt & pepper.
For the butter, mince the shallot. Cream the butter, and then beat in the shallot and the cracked black peppercorns. Season to taste with fresh lemon juice. Shape the seasoned butter into a 1- inch lot, wrap in plastic and refrigerate.
Recipe can be made to this point several hours ahead. Wrap & refrigerate chicken.
Heat the grill or broiler. Grill or broil chicken, turning once, until chicken is cooked through, about 10 minutes.
Top each hot chicken breast with a slice of black-pepper shallot butter.
Of course, it is the butter & the fresh rosemary that makes this delicious!
These next few all came out of a Taste of Home 5 ingredients magazine that I bought.
Talk about easy & quick...these really are!
Wild Rice-Stuffed Steaks
Filled with a scrumptious, packaged rice mixture and seasoned with teriyaki sauce. Just four ingredients are required for the delightful entree, so it comes together in a snap.
SERVINGS: 6
TIME: Prep/Total Time: 30 min.
Ingredients:
1 package (6.2 ounces) fast-cooking long grain and wild rice mix
1/4 cup chopped green onions
6 boneless beef top loin steaks (12 ounces each)
1/2 cup teriyaki sauce, divided
Directions:
Cook rice according to package directions for microwave; cool. Stir in onions. Cut a pocket in each steak by slicing to within 1/2 in. of bottom. Stuff each with 1/4 cup rice mixture; secure with toothpicks. Brush steaks with 2 tablespoons teriyaki sauce.
Place on a broiler pan. Broil 4-6 in. from the heat for 4-6 minutes. Turn steaks; brush with 2 tablespoons teriyaki sauce. Broil 6-8 minutes longer or until meat reaches desired doneness (for medium-rare, a meat thermometer should read 145°; medium, 160°; well-done, 170°), basting frequently with remaining sauce. Discard toothpicks. Yield: 6 servings.
We all loved this.
Pretzel-Crusted Chicken
SERVINGS: 4
TIME: Prep: 10 min. Bake: 40 min.
Ingredients:
4 boneless skinless chicken breast halves (6 ounces each)
1/4 cup honey mustard
8 thin slices deli ham
1 tablespoon butter, melted
1/2 cup crushed pretzels
Directions:
Cut a horizontal slit in one side of each chicken breast half to within 1/2 in. of the opposite side. Spread honey mustard inside each pocket; stuff with two ham slices.
Place in a greased 13-in. x 9-in. baking dish. Brush with butter; sprinkle with pretzels. Bake, uncovered, at 350° for 40-45 minutes or until a meat thermometer inserted in chicken reads 170°. Yield: 4 servings.
This was good for a different fix for chicken. The honey mustard really made it. You could also add a slice of swiss cheese with the ham if you wanted or even use crushed Chex mix instead of the pretzels.
Pepperoni Roll-Ups
TIP: Try serving with pizza sauce for dipping
SERVINGS: 4
CATEGORY: Appetizer
TIME: Prep/Total Time: 20 min.
Ingredients:
1 tube (8 ounces) refrigerated crescent rolls
16 slices pepperoni, cut into quarters
2 pieces string cheese (1 ounce each), cut into quarters
3/4 teaspoon Italian seasoning, divided
1/4 teaspoon garlic salt
Directions:
Unroll crescent dough; separate into eight triangles. Place eight pepperoni pieces on each. Place a piece of cheese on the long side of each triangle; sprinkle with 1/2 teaspoon Italian seasoning. Roll up each, starting with a long side; pinch seams to seal. Sprinkle with garlic salt and remaining Italian seasoning.
Place 2 in. apart on a greased baking sheet. Bake at 375° for 10-12 minutes or until golden brown. Serve warm. Yield: 8 appetizers.
These were VERY good! lol.. Daughter actually had them as a meal one night after work. They are great for kids or adults. I also used the garlic flavored crescent rolls for even more garlicy flavor. Our family can't get too much garlic! We use pizza sauce to dip them in as well.
I love to hear you input if you make any of my recipes. Also don't forget that I have links to many recipes on my front page in the left module.
That is all that I have for you today. I will leave you with this bit of advice though....











































































































































































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