tag:blogger.com,1999:blog-70018517205466291642024-02-19T08:30:33.311-08:00Peanut's Kitchen - Family Recipes for Everyday LifeFashionJunkie4Lifehttp://www.blogger.com/profile/10370605367809554891noreply@blogger.comBlogger20125tag:blogger.com,1999:blog-7001851720546629164.post-15040345777084448122011-09-22T19:12:00.000-07:002011-09-22T19:12:40.520-07:00Balsamic Chicken - Crockpot RecipeIngredients:<br />
<br />
4 to 6 boneless, chicken breasts<br />
2 - 14.5oz can diced tomatoes<br />
1 onion chopped<br />
4 garlic cloves diced<br />
1/2 cup balsamic vinegar<br />
2 tablespoons olive oil<br />
1 teaspoon each: dried oregano, basil, and rosemary<br />
1/2 teaspoon thyme ground<br />
black pepper and salt to taste<br />
<br />
Directions:<br />
<br />
Pour the olive oil on the bottom on the crock pot and place in chicken breasts. Salt and pepper each breast. Put sliced onion on top of chicken then put in all the dried herbs and garlic cloves. Pour in balsamic vinegar and top with tomatoes.<br />
<br />
Cook on high 4 hours. Serve over veggies or angel hair pasta.FashionJunkie4Lifehttp://www.blogger.com/profile/10370605367809554891noreply@blogger.com0tag:blogger.com,1999:blog-7001851720546629164.post-67333514959988868482011-09-13T17:51:00.000-07:002011-09-13T17:51:24.683-07:00Herbed Chicken - Crockpot RecipeIngredients:<br />
<br />
4 whole chicken breasts<br />
10 3/4 oz can cream of chicken soup<br />
1/4 cup soy sauce<br />
1/4 oil<br />
1/4 cup wine vinegar<br />
3/4 cup water<br />
1/2 tsp minced garlic<br />
1 tsp ground ginger<br />
1/2 tsp dried oregano<br />
1 tbsp brown sugar<br />
<br />
Directions:<br />
<br />
1. Place chicken in slow cooker<br />
2. Combine remaining ingredients. Pour over chicken.<br />
3. Cover. Cook on low 4 hours. Serve with rice.FashionJunkie4Lifehttp://www.blogger.com/profile/10370605367809554891noreply@blogger.com0tag:blogger.com,1999:blog-7001851720546629164.post-63071145688701320812011-09-13T17:45:00.000-07:002011-09-13T17:45:30.079-07:00Lasagna-Crock Pot RecipeIngredients:<br />
<br />
1lb ground beef<br />
2-29oz cans tomato sauce<br />
8oz package lasagna noodles, uncooked<br />
4 cups shredded mozzarella cheese<br />
1.5 cups cottage cheese<br />
<br />
Directions:<br />
<br />
1. Spray the interior of the cooker with nonstick cooking spray.<br />
2. Brown the ground beef in a large nonstick skillet.<br />
3. Stir in tomato sauce. Mix well.<br />
4. Spread one-fourth of the meat sauce on the bottom of the slow cooker.<br />
5. Arrange one-third of the uncooked noodles over the sauce. <br />
6. Combine the cheese in a bowl. Spoon one-third of the cheese over the noodles. <br />
7. Repeat these layers twice<br />
8. Top with remaing sauce.<br />
9. Cover and cook on low 4 hours.FashionJunkie4Lifehttp://www.blogger.com/profile/10370605367809554891noreply@blogger.com0tag:blogger.com,1999:blog-7001851720546629164.post-64612242056287993412011-09-05T16:14:00.000-07:002011-09-05T16:14:35.232-07:00Honey Baked Chicken - Crockpot RecipeIngredients:<br />
<br />
4 Skinless Boneless Chicken Breasts<br />
2 Tablespoons butter, melted<br />
2 Tablespoons honey<br />
2 Teaspoons prepared mustard<br />
2 Teaspoons curry powder<br />
Salt and Pepper<br />
<br />
Directions:<br />
<br />
1. Spray slow cooker with nonstick cooking spray and add chicken.<br />
2. Mix butter, honey, mustard and curry powder together in a small bowl. Pour sauce over chicken.<br />
3. Cover and cook on High 3 hours, or on Low 5 to 6 hours.FashionJunkie4Lifehttp://www.blogger.com/profile/10370605367809554891noreply@blogger.com0tag:blogger.com,1999:blog-7001851720546629164.post-17348235309196633342011-07-20T12:51:00.001-07:002011-07-20T12:51:55.266-07:00Delicious Smoky Cola Beef Jerky<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgYXUiDupZzvliuN2BQaace8pqwF9LcWxYrhyphenhyphendxqe6O65mTOd1BlQJ9RIKXH5QAXcjx7LsSSIC7pE64BoaIhTEQAwqJah7SfcDy9Nao2Swotlvbdz5Cily8b1_iCv7HgopUOiGfYCwNGmic/s1600/FNM_060111-Fathers-Day-Gifts-002_s4x3_med.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgYXUiDupZzvliuN2BQaace8pqwF9LcWxYrhyphenhyphendxqe6O65mTOd1BlQJ9RIKXH5QAXcjx7LsSSIC7pE64BoaIhTEQAwqJah7SfcDy9Nao2Swotlvbdz5Cily8b1_iCv7HgopUOiGfYCwNGmic/s320/FNM_060111-Fathers-Day-Gifts-002_s4x3_med.jpg" width="320" /></a></div><h2 class="kv-ingred">Ingredients</h2><ul class="kv-ingred-list1"><li class="ingredient">1 cup cola </li>
<li class="ingredient">1/3 cup soy sauce </li>
<li class="ingredient">1/3 cup rice vinegar (not seasoned) </li>
<li class="ingredient">1/4 cup honey </li>
<li class="ingredient">Kosher salt </li>
<li class="ingredient">1 to 2 chipotle chiles in adobo sauce, coarsely chopped </li>
<li class="ingredient">1 teaspoon smoked paprika </li>
<li class="ingredient">1 teaspoon onion powder </li>
<li class="ingredient">2 pounds boneless beef sirloin (about 1 inch thick)</li>
</ul><h2>Directions</h2><div class="instruction"> Bring the cola, soy sauce, vinegar, honey and 1 tablespoon salt to a simmer in a saucepan over medium heat. Cook, stirring, until reduced to 1 cup, about 12 minutes. Remove from the heat and stir in the chipotles, paprika and onion powder; let cool completely. </div><div class="instruction"><br />
</div><br />
Trim the excess fat from the beef and slice on an angle into 1/4-inch-thick strips. Combine the strips and cola mixture in a resealable plastic bag and shake to coat. Press the air out of the bag, seal and let marinate in the refrigerator at least 24 hours and up to 3 days.<br />
<br />
<br />
Position a rack in the center of the oven; line the bottom of the oven with foil. Drain the meat, discarding the marinade. Stick a toothpick through the end of each strip of meat. Starting at the back of the oven and working forward, arrange each piece of meat between the grates of the oven rack so the toothpicks rest on the grates and the meat dangles below (do not let the meat touch the rack). Alternately, cook the beef in a dehydrator according to the manufacturer's instructions.<br />
<br />
<br />
Heat the oven to 200 degrees F. Bake until the jerky is dry but still bendable, 2 to 3 hours. Carefully remove from the oven and remove the toothpicks. Let cool completely. Refrigerate in an airtight container for up to 2 weeks.FashionJunkie4Lifehttp://www.blogger.com/profile/10370605367809554891noreply@blogger.com0tag:blogger.com,1999:blog-7001851720546629164.post-13871935825841922802011-06-23T18:05:00.000-07:002011-06-23T18:05:03.496-07:00Chicken risottoA creamy risotto dish with emphasis on chicken and mushrooms which work well together.<br />
Serves 4<br />
<br />
2 tablespoons butter<br />
2 1/2 cups fresh mushrooms, sliced<br />
1-2 piece skinless chicken breast (cut into 1/2 inch pieces, if you hagve a large piece, then 1 piece will be sufficient)<br />
5 1/2 cups chicken stock (heated)<br />
1 1/2 cups arborio rice<br />
1/2 cup dry white wine<br />
1 large chopped onion<br />
4 garlic cloves, crushed<br />
1 cup of grated parmesan cheese<br />
1/4 cup cream (optional)<br />
2 tablespoons of chopped fresh parsley<br />
oil<br />
salt & pepper<br />
Measurement Conversion Calculator<br />
In a large pot heat oil and add mushrooms and chicken and cook through until cooked. Remove from pot.<br />
Using the same pot, add butter and saute onions and garlic in butter and leftover oil mixture until translucent. Add the rice and stir until the rice turns opaque - about two minutes.<br />
Add the wine, salt and pepper to the rice and stir frequently until the wine has been absorbed into the rice.<br />
Add 1/2 cup of the heated chicken stock and stir frequently until absorbed. The rice and broth should bubble gently.<br />
Continue to cook the rice, adding chicken stock 1/2 cup at a time and allowing the rice to absorb it before adding the next 1/2 cup.<br />
Cook rice this way until tender which should take about 25-30 minutes.<br />
Just before the last batch of stock has been absorbed into the rice, add the chicken and mushroom mixture back into the pot. Stir through.<br />
Add 1/2 cup of grated parmesan cheese, the parsley and the cream and stir through.<br />
Remove from heat when all the remaining stock has been absorbed and the risotto mix is a thick creamy consistency.<br />
Serve immediately. The remaining parmesan can be added to each serve if requested.FashionJunkie4Lifehttp://www.blogger.com/profile/10370605367809554891noreply@blogger.com0tag:blogger.com,1999:blog-7001851720546629164.post-8362696808374226412011-06-20T17:49:00.000-07:002011-06-20T17:49:49.145-07:00Chili SpaghettiIngredients:<br />
<br />
2 pounds ground beef or ground turkey<br />
1 onion, finely diced<br />
2 1/2 teaspoons ground cinnamon<br />
2 1/2 teaspoons ground cloves<br />
2 1/2 teaspoons ground cumin<br />
2 1/2 teaspoons ground ginger<br />
2 1/2 teaspoons ground mustard<br />
1 teaspoon freshly grated nutmeg<br />
1/2 teaspoon salt<br />
3/4 teaspoon cocoa powder<br />
1 1/2 cups tomato sauce<br />
4 cups low sodium beef broth<br />
2 tablespoons worcestershire sauce<br />
1 pound bucatini noodles, boiled in salt water, drained<br />
1/2 shredded cheddar cheese<br />
<br />
Directions:<br />
<br />
In a large Dutch oven, sauté the ground meat over medium heat while breaking the mass into smaller pieces. While the meat is cooking and still a little pink, add the onion and sauté until the meat is fully cooked and the onion is translucent. Drain all of the fat from the pan. Add all the dry spices and cook for 3 minutes more, then stir in the tomato sauce. Once combined, incorporate the beef stock and Worcesterhire sauce. Bring to a boil and cook for 1 hour. Put the cooked bucatini in a serving bowl and add the meat sauce. Garnish with the cheese.FashionJunkie4Lifehttp://www.blogger.com/profile/10370605367809554891noreply@blogger.com0tag:blogger.com,1999:blog-7001851720546629164.post-28312741648884263012011-01-24T17:17:00.000-08:002011-01-24T17:17:49.652-08:00Turkey and Cheddar Potpie<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgsUgUIdSud7pyt6zwH4otBBxApFPrTpsQo2eQfRBjhwK2_MMm0qtjiJcw6XeLg_Rbk5lqX0gGNaErY1vXAxRoRbKPJvqzkpVUTZZdjBW00pia-6AuRh-fy0DKVQPHBibH8AUj9CFwFcoJE/s1600/IMAG0111.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgsUgUIdSud7pyt6zwH4otBBxApFPrTpsQo2eQfRBjhwK2_MMm0qtjiJcw6XeLg_Rbk5lqX0gGNaErY1vXAxRoRbKPJvqzkpVUTZZdjBW00pia-6AuRh-fy0DKVQPHBibH8AUj9CFwFcoJE/s320/IMAG0111.jpg" width="179" /></a></div>Ingredients:<br />
<br />
6 Tablespoons butter, chilled<br />
1/2 small onion, chopped<br />
1.5 lbs ground beef or turkey<br />
1 28-oz can diced tomatoes<br />
1 cup beef broth<br />
salt and pepper<br />
1.5 cups flour<br />
2 teaspoons baking powder<br />
2 cups shredded sharp cheddar cheese<br />
1/2 cup milk<br />
<br />
<br />
<br />
<br />
<br />
Directions:<br />
<br />
1. Preheat the oven to 375 degrees. Grease an 8 by 12 inch baking dish and set aside. In a large skillet, heat 2 tablespoons butter over medium-high heat. Add the onion and cook, stirring, until softened, but not browned, 3 to 5 minutes. Add the beef or turkey and cook, breaking it up with the back of a spoon, until no longer pink, about 5 minutes. Stir in the tomatoes and beef broth and season with salt and pepper. Lower the heat and cook, stirring occasionally, until most of the liquid has cooked off, about 20 minutes. Pour into the prepared baking dish and spread evenly.<br />
<br />
2. Meanwhile, in a large bowl, combine the flour, baking powder and 1/2 teaspoon salt. Using your fingertips or a pastry blender, blend in the remaining 4 tablespoons butter and the cheese until the mixture resembles coarse crumbs. Pour in the milk and stir quickly with a fork to form a dry, shaggy dough. Gather the dough together and knead lightly in the bowl. Transfer to a floured work surface and roll or pat into a large, 1/2 inch thick round. Using a 3 inch cookie cutter, cut out 8 biscuits. Gather the scraps of dough, form into a new round and cut out more biscuits. Continue until all the dough has been used.<br />
<br />
3. Place the biscuits on top of the beef mixture as close together as possible and make until lightly browned, about 35 minutes.FashionJunkie4Lifehttp://www.blogger.com/profile/10370605367809554891noreply@blogger.com0tag:blogger.com,1999:blog-7001851720546629164.post-41637947960309936272011-01-02T17:56:00.000-08:002011-01-02T17:56:42.753-08:00Sugar Free Cinnamon Hot ChocolateIngredients:<br />
<br />
1/4 cup of your favorite sugar free cocoa powder<br />
1/3 cup splenda or equivalent<br />
1 cup of nonfat milk<br />
1 cinnamon stick<br />
1/2 cup half and half<br />
<br />
Directions:<br />
<br />
1. Blend together cocoa powder, splenda and milk with a hand blender.<br />
2. Combine cinnamon stick and half and half in a saucepan and simmer over low heat. Once warm, add cocoa powder blend from step 1. <br />
3. Let warm and hand blend in saucepan to gain desired thickness. <br />
4. Ladle into cupsFashionJunkie4Lifehttp://www.blogger.com/profile/10370605367809554891noreply@blogger.com0tag:blogger.com,1999:blog-7001851720546629164.post-85480867325657800902011-01-02T17:27:00.000-08:002011-01-02T17:27:58.308-08:00Minestrone Soup<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgNr_9I5P6N1wXvYjdTP3BB6inSDU7kOQtyzDJDVF4xuyrUL-o4HUUBP4V83UrR7XI6Hof_wMrIEQHQ48H9Yf4Fa4a5K2a2EjCOPuZK3def2toEgjX6LlfqcUXFve_wGD8pIJSYW0r2jmYN/s1600/Minestrone.jpg" imageanchor="1" style="clear: left; cssfloat: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="320" n4="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgNr_9I5P6N1wXvYjdTP3BB6inSDU7kOQtyzDJDVF4xuyrUL-o4HUUBP4V83UrR7XI6Hof_wMrIEQHQ48H9Yf4Fa4a5K2a2EjCOPuZK3def2toEgjX6LlfqcUXFve_wGD8pIJSYW0r2jmYN/s320/Minestrone.jpg" width="179" /></a></div>Ingredients: <br />
<br />
2 tablespoons extra virgin olive oil<br />
1/2 large onion, diced<br />
4 cloves garlic, minced<br />
2 stalks celery, diced<br />
1 large carrot, diced<br />
1/3 pound green beans, trimmed and cut into 1/2 inch pieces (about 1.5 cups)<br />
1 teaspoon dried oregano<br />
1 teaspoon dried basil<br />
salt and pepper<br />
1 28-oz can no-salt added diced tomatoes<br />
1 14-oz can crushed tomatoes<br />
6 cups low sodium chicken broth<br />
1 15-oz can kidney beans<br />
1 cup elbow pasta or 1.5 cups medium shell pasta<br />
1/3 cup finely grated Parmesan cheese<br />
2 tablespoons chopped fresh basil<br />
<br />
Directions:<br />
<br />
1. Heat the olive oil in a large pot (or dutch oven) over medium-high heat. Add the onion and cook until translucent, about 4 minutes. Add the garlic and cook 30 seconds. Add the celery and carrot and cook until the begin to soften, about 5 minutes. Stir in the green beans, dried oregano and basil, 3/4 teaspoon salt, and pepper to taste; cook 3 more minutes.<br />
<br />
2. Add the diced and crushed tomatoes and the chicken broth to the pot and bring to a boil. Reduce the heat to medium low and simmer for 10 minutes. Stir in the kidney beans and pasta and cook until the pasta and vegetables are tender, about 10 minutes. Season with salt. Ladle into bowls and top with the Parmesan and chopped basil.<br />
<br />
Per serving (2 cups): Calories 260; Fat 8g; Cholesterol 5mg, Sodium 560mg, Carbs 27g, Fiber 10g, Protein 15g.FashionJunkie4Lifehttp://www.blogger.com/profile/10370605367809554891noreply@blogger.com0tag:blogger.com,1999:blog-7001851720546629164.post-60428384940013036642010-10-26T18:01:00.000-07:002010-10-27T14:27:55.132-07:00Chicken Tikka Masala<table cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: left; margin-right: 1em; text-align: left;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgr27yxKY91unfFEvEP6rxUSVWgqtWplOKV5IC5NZm5km5xG30qvDDwo43mbR_Xsrn5RJ2iHKG1y4YpZo8VlfnBMKPWno4QpXW56A5lMqneKTEBvVgvyA-GOAY_K_JpHJbMg7BdJr0TlC8p/s1600/ChickenTikkaMasala.JPG" imageanchor="1" style="clear: left; cssfloat: left; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" height="320" nx="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgr27yxKY91unfFEvEP6rxUSVWgqtWplOKV5IC5NZm5km5xG30qvDDwo43mbR_Xsrn5RJ2iHKG1y4YpZo8VlfnBMKPWno4QpXW56A5lMqneKTEBvVgvyA-GOAY_K_JpHJbMg7BdJr0TlC8p/s320/ChickenTikkaMasala.JPG" width="240" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Chicken Tikka Masala with Jasmine Rice</td></tr>
</tbody></table><strong>Ingredients:</strong><br />
3 chicken breasts<br />
4 tablespoons olive oil<br />
1/4 teaspoon ground cardamon<br />
1 cinnamon stick<br />
1 cup chopped white onions<br />
2 teaspoon ground Ginger<br />
2 garlic cloves, minced<br />
1 teaspoon cumin powder<br />
1 teaspoon coriander powder<br />
1/4 teaspoon turmeric powder<br />
1/2 teaspoon cayenne powder<br />
1 tablespoon paprika<br />
1 teaspoon garam masala<br />
1 large tomato<br />
1 tablespoon tomato paste<br />
5oz water<br />
Salt<br />
<br />
<br />
<strong>Directions:</strong><br />
<br />
1. Cube chicken to bite size pieces, salt to taste and set aside<br />
2. Dice the tomatoes and onion and set aside<br />
3. Mix all the spices and set aside<br />
4. Heat oil in large pan<br />
5. Add cinnamon stick. Heat for 1 minute and remove.<br />
6. Add onions to oil and stir until brown. <br />
7. Add the spices and garlic. Stir for 1 minute.<br />
8. Add tomatoes and paste. Stir for 1 minute.<br />
9. Add the water and simmer.<br />
10. Add chicken and cook for 10 to 12 minutes.<br />
11. Serve over fragrant rice.FashionJunkie4Lifehttp://www.blogger.com/profile/10370605367809554891noreply@blogger.com0tag:blogger.com,1999:blog-7001851720546629164.post-75490082167071268522010-10-26T16:30:00.000-07:002010-10-26T16:30:03.339-07:00Penne Pasta with Vodka SauceIngredients:<br />
<br />
Salt<br />
12oz whole wheat penne<br />
1-28oz can whole plum tomatoes<br />
1 tablespoon unsalted butter<br />
2 shallots minced<br />
1 garlic clove minced<br />
1/4 teaspoon red pepper flakes<br />
1/2 cup vodka<br />
2/3 cup heavy whipping cream<br />
1/2 grated parmesan cheese<br />
<br />
Directions:<br />
<br />
1. Bring a large pot of salted water to a boil. Add penne and cook as the label directs. Reserve 1/2 cooking water, then drain the pasta. Empty the tomatoes into a bowl and crush with your hands.<br />
<br />
2. Melt the butter in a large skillet over medium heat. Add the shallots and cook, stirring, 30 seconds. Remove from heat and stir in the vodka, tomatoes, and salt to taste. Return the skillet to medium heat and simmer, stirring often, until the alcohol cooks off, about 7 minutes. Stir in heavy cream and cook until the sauce thickens slightly, about 3 minutes. Stir in Parmesan.<br />
<br />
3. Add the pasta to the sauce and toss to combine, adding some of the reserved cooking liquid to loosen. Season with salt. Serve topped with more Parmesan.FashionJunkie4Lifehttp://www.blogger.com/profile/10370605367809554891noreply@blogger.com0tag:blogger.com,1999:blog-7001851720546629164.post-45967369124073152702010-10-08T19:49:00.000-07:002010-10-10T18:13:22.994-07:00Lemongrass Grilled Chicken Banh Mi<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhJ4gS0ESBBL5kIFfVz_GCjuVdOqp5iLS_IpWQjAF5DqbqFzhZRIgsD_uYWnU8m2T0DILnsRNA8UCD5k9WKgngFCLw2YOeTM1-iSOo4MDa0h61X6IW0LG1AJf45osab3Eb49hodKmBt5bTP/s1600/photo.JPG" imageanchor="1" style="clear: right; cssfloat: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" ex="true" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhJ4gS0ESBBL5kIFfVz_GCjuVdOqp5iLS_IpWQjAF5DqbqFzhZRIgsD_uYWnU8m2T0DILnsRNA8UCD5k9WKgngFCLw2YOeTM1-iSOo4MDa0h61X6IW0LG1AJf45osab3Eb49hodKmBt5bTP/s320/photo.JPG" width="240" /></a></div><div id="ingredients"><h3>Ingredients </h3><h2>Marinade </h2><ol><li>1 cup Asian fish sauce </li>
<li>1 cup fresh lime juice </li>
<li>1/2 cup sugar </li>
<li>8 garlic cloves, minced </li>
<li>1 tablespoon lemongrass paste</li>
<li>4 red Thai chiles, thinly sliced </li>
<li>1 tablespoon kosher salt </li>
<li>8 skinless, boneless chicken breast halves (3 1/2 pounds) </li>
</ol><h2>Pickled Vegetables </h2><ol><li>1/2 cup water </li>
<li>1/4 cup rice vinegar </li>
<li>1/4 cup sugar </li>
<li>1/2 teaspoon kosher salt </li>
<li>Pinch of crushed red pepper </li>
<li>3 large carrots, julienned </li>
<li>1/4 pound daikon radish, julienned </li>
</ol><h2>Banh Mi </h2><ol><li>Four 8-inch baguettes, split and grilled </li>
<li>1/4 cup mayonnaise </li>
<li>1 cucumber, thinly sliced lengthwise </li>
<li>10 large cilantro sprigs </li>
<li>1 jalapeño, thinly sliced </li>
</ol></div><div id="directions"><h3>Directions </h3><ol><li>MAKE THE MARINADE : In a bowl, whisk the fish sauce with the lime juice, sugar, garlic, Thai chiles, lemongrass, and salt. Put the chicken in a resealable plastic bag with the marinade.</li>
<li>PICKLE THE VEGETABLES : In a small saucepan, bring the water, vinegar, sugar, salt and crushed red pepper to a boil. Transfer the brine to a large bowl and let cool to room temperature. Add the carrots and daikon and cover to keep them submerged. Refrigerate the vegetables for at least 30 minutes and up to 3 days. </li>
<li>MAKE THE BANH MI : Light a grill. Remove the chicken from the marinade and pat dry. Grill the chicken over moderate heat, turning once, until just cooked through, about 14 minutes. Transfer to a work surface and let rest for 5 minutes. </li>
<li>Drain the pickled vegetables. Slice 6 of the chicken breasts. </li>
<li>Spread the cut sides of the baguettes with mayonnaise. Arrange the cucumber slices on the bottom halves. Top with the chicken and the pickled carrots and daikon. Garnish with the cilantro sprigs and jalapeño. Close the sandwiches and serve</li>
<li>If not a big fan of lemongrass, just omit from the marinade. </li>
</ol></div>FashionJunkie4Lifehttp://www.blogger.com/profile/10370605367809554891noreply@blogger.com0tag:blogger.com,1999:blog-7001851720546629164.post-64150911713465024682010-10-07T18:33:00.000-07:002010-10-07T21:22:17.211-07:00Death By Garlic Pasta1/2 cup olive oil<br />
10 cloves garlic, minced<br />
1/2 teaspoon salt<br />
1/2 teaspoon crushed red pepper flakes<br />
3 tablespoons chopped fresh parsley<br />
1 pound dry penne pasta<br />
1 cup cooked chopped chicken<br />
1/3 cup grated Romano cheese (can use sharp white cheddar with a mix of mild cheddar)<br />
<br />
1. Cook pasta according to directions<br />
2. In a pan, brown garlic in oil. Add salt, pepper, and parsley and remove from heat.<br />
3. Toss penne pasta with garlic mixture and cheese and serve!FashionJunkie4Lifehttp://www.blogger.com/profile/10370605367809554891noreply@blogger.com0tag:blogger.com,1999:blog-7001851720546629164.post-8603904188405285472010-09-27T10:36:00.000-07:002010-09-27T10:36:39.967-07:00Chicken Tortilla Soup (CrockPot Recipe)Makes: 6-8 Servings<br />
Prep Time: 5-10 Minutes<br />
Cooking Time: 8 Hours<br />
<br />
4 chicken breast halves<br />
2 15-oz can black beans, undrained<br />
2 15-oz can Mexican stewed tomatoes<br />
1 cup salsa, your choice of heat<br />
141/2-oz can tomato sauce<br />
1/4 cup onion, chopped<br />
1/4 cup red bell pepper, chopped<br />
1 tsp garlic powder<br />
tortilla chips<br />
2 cups shredded cheese<br />
cilantro<br />
avocado<br />
sour cream<br />
<br />
1. Combine all ingredients except chips, cheese, cilantro, sour cream and avocado in slow cooker. <br />
2. Cover. Cook on Low 8 hours<br />
3. To serve, put a handful on chips in each individual soup bowl. Ladle soup over chips. Top with cheese, cilantro, avocado, and sour cream.FashionJunkie4Lifehttp://www.blogger.com/profile/10370605367809554891noreply@blogger.com0tag:blogger.com,1999:blog-7001851720546629164.post-20033159264069521152010-09-23T12:46:00.000-07:002010-09-23T12:47:23.355-07:00Cheeseburger Soup (CrockPot Recipe)Makes: 6 Servings<br />
Prep Time: 15 minutes<br />
Cooking Time: 8-9 hours<br />
<br />
1 lb. ground turkey<br />
3/4 cup onions, chopped<br />
1/2 cup green bell peppers, chopped<br />
20-oz can beef broth<br />
1 cup non-fat milk<br />
1 1/2 cups water<br />
2 tsp. flour<br />
1/2 tsp salt<br />
1/2 tsp pepper<br />
8 ozs cheddar cheese, shredded<br />
2 tsp. cornstarch<br />
<br />
1. Brown turkey in nonstick skillet. Spoon into slow cooker.<br />
2. Add vegetables to slow cooker. <br />
3. Heat broth, milk, and water in skillet. Sprinkle flour over liquid. Stir until smooth and let boil for 3 minutes.<br />
4. Pour into slow cooker.<br />
5. Cover. Cook on Low for 6 hours. Then add cheese and cook another 2 -3 hours. 15 minutes before serving, add cornstarch and stir.FashionJunkie4Lifehttp://www.blogger.com/profile/10370605367809554891noreply@blogger.com0tag:blogger.com,1999:blog-7001851720546629164.post-16856347737996934282010-09-23T11:11:00.000-07:002010-09-23T12:12:29.437-07:00Turkey Macaroni (CrockPot Recipe)Makes: 6 Servings<br />
Prep Time: 20 minutes<br />
Cooking Time: 3-6 hours<br />
<br />
1 tsp. vegetable oil<br />
1.5 lbs ground turkey<br />
2 10.75 oz cans condensed low-sodium tomato soup<br />
1/2 cup onions, chopped<br />
2 tbsp. ketchup<br />
1 tbsp. Dijon mustard<br />
1 tsp. Worcestershire sauce<br />
1/4 tsp. black pepper<br />
1/4 tsp. garlic powder<br />
2 cups dry macaroni, cooked and drained<br />
<br />
1. Heat oil in medium skillet. Brown turkey<br />
2. Combine all ingredients except macaroni in slow cooker. Stir to blend. Cover<br />
3. Cook on High 3 to 4 hours, or on Low 4 to 6 hours. Stir in cooked and drained macaroni 15 minutes before serving.FashionJunkie4Lifehttp://www.blogger.com/profile/10370605367809554891noreply@blogger.com0tag:blogger.com,1999:blog-7001851720546629164.post-53024201905075388102010-09-22T09:08:00.000-07:002010-09-22T09:08:13.628-07:00Chicken Enchilada Casserole (CrockPot Recipe)1/2 onion chopped<br />
1 garlic clove, minced<br />
1 tbsp Olive oil<br />
10-oz can red enchilada sauce<br />
8-oz can tomato sauce<br />
salt to taste<br />
pepper to taste<br />
8 corn tortillas<br />
2 boneless chicken breast halves, cooked and cubed<br />
15-oz can ranch-style beans, drained<br />
3/4 lb shredded cheddar cheese<br />
21/4 oz can sliced black olives, drained<br />
<br />
1. Saute onion and garlic in oil in saucepan. Stir in enchilada sauce and tomato sauce. Season with salt and pepper.<br />
2. Place two tortillas in bottom of slow cooker. Layer one-third chicken on top. Top with one-third sauce mixutre, one-third cheese, one-third beans, and one-third black olives. Repeat laters 2 more times. Top with 2 tortillas.<br />
3. Cover. Cook on low 6 to 8 hours.FashionJunkie4Lifehttp://www.blogger.com/profile/10370605367809554891noreply@blogger.com0tag:blogger.com,1999:blog-7001851720546629164.post-9895609325440294912010-08-25T17:19:00.000-07:002010-08-25T17:19:17.729-07:00Broccoli Cheddar Pizza Rolls<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhssEb8gPumHJqy6f9lPBTW5DZYx5Z-iEV1oGt8icy9fcHE1U1yX4SRT1CkTfhz03daSK9KlEvvgZO6_N3lHEu-XOWuKcgTwKpndwAB2tCyd0oy92zP8xAR-iRkP7GSBRAKBzRrHhvT68Hx/s1600/Broccolicheddar.jpg" imageanchor="1" style="clear: left; cssfloat: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="240" ox="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhssEb8gPumHJqy6f9lPBTW5DZYx5Z-iEV1oGt8icy9fcHE1U1yX4SRT1CkTfhz03daSK9KlEvvgZO6_N3lHEu-XOWuKcgTwKpndwAB2tCyd0oy92zP8xAR-iRkP7GSBRAKBzRrHhvT68Hx/s320/Broccolicheddar.jpg" width="320" /></a></div>These broccoli cheddar pizza rolls are a great snack. I really don't like the taste of broccoli, but it's a great way to add it to your diet, without the nasty broccoli taste!<br />
<br />
What's Needed:<br />
<br />
- 1 16oz can of refrigerated pizza dough<br />
- 2 cups chopped cooked broccoli<br />
- Shredded cheddar cheese<br />
- 1 Egg<br />
- Parmesan Cheese<br />
<br />
Pre-heat oven to 400 degrees. Roll out pizza dough to 1/4" thick and cut into 3" rounds. Insert broccoli and cheddar chess into rounds and secure shut. Brush with egg and top with a sprinkle of Parmesan cheese. Place on cookie sheet. Cook at 400 degrees for 20 minutes.FashionJunkie4Lifehttp://www.blogger.com/profile/10370605367809554891noreply@blogger.com0tag:blogger.com,1999:blog-7001851720546629164.post-11753575965586418792010-08-25T17:07:00.000-07:002010-08-25T17:21:59.202-07:00Welcome to Peanut's Kitchen!Welcome! So currently I am 12 weeks pregnant and I still really like to cook (unfortuately not certain things such as fish and red meat). My husband and I are totally foodies. We love to watch Food Network and go to fancy restaurants. I wanted to start a blog to keep track of my favorite recipes to share with family, friends, and the world! This blog is for my little peanut!FashionJunkie4Lifehttp://www.blogger.com/profile/10370605367809554891noreply@blogger.com0