2 to 3 lb. Pork Tenderloin
Salt & Pepper
Crushed Rosemary
1/4 cup soy sauce
1/4 cup catsup
2 TB. honey
1/4 tsp. powdered garlic
Sprinkle roast generously with salt, pepper and rosemary.
Roast on a rack at 375 degrees for 1 hour, basting occasionally with soy sauce mixed with catsup, honey, and garlic. Slice in 1/2 inch pieces and enjoy!
Label: Thaw, bake on a rack at 375 degrees for one hour.
Monday, February 28, 2011
Thursday, February 24, 2011
Island Chicken
½ cup vegetable oil
3 tbsp. lemon juice
1½ tbsp. soy sauce
2 cloves garlic, minced or pressed
½ tsp. dried oregano
¼ tsp. salt
Freshly ground black pepper
6 chicken breasts
Directions:
Combine all ingredients except chicken in a mixing bowl or large airtight plastic bag. Whisk or shake well until the marinade is well mixed. Add the chicken breasts to the bowl or plastic bag so that they are covered by the marinade. If using a bowl, cover tightly with plastic wrap. If using a plastic bag, press out all the excess air and seal the bag tightly. Refrigerate and marinate up to 10 hours.
When ready to cook the chicken, preheat the oven to 350° F. Place the chicken breasts in a baking dish and pour the excess marinade over them. Bake in the oven until cooked through and the internal temperature reaches 165° F, about 30-45 minutes (exact baking time will depend on the size of your chicken pieces.) Remove from the oven and let rest for 5 minutes before serving
Label: Defrost chicken, preheat the oven to 350° F. Place the chicken breasts in a baking dish and pour the excess marinade over them. Bake in the oven until cooked through and the internal temperature reaches 165° F, about 30-45 minutes (exact baking time will depend on the size of your chicken pieces.) Remove from the oven and let rest for 5 minutes before serving
3 tbsp. lemon juice
1½ tbsp. soy sauce
2 cloves garlic, minced or pressed
½ tsp. dried oregano
¼ tsp. salt
Freshly ground black pepper
6 chicken breasts
Directions:
Combine all ingredients except chicken in a mixing bowl or large airtight plastic bag. Whisk or shake well until the marinade is well mixed. Add the chicken breasts to the bowl or plastic bag so that they are covered by the marinade. If using a bowl, cover tightly with plastic wrap. If using a plastic bag, press out all the excess air and seal the bag tightly. Refrigerate and marinate up to 10 hours.
When ready to cook the chicken, preheat the oven to 350° F. Place the chicken breasts in a baking dish and pour the excess marinade over them. Bake in the oven until cooked through and the internal temperature reaches 165° F, about 30-45 minutes (exact baking time will depend on the size of your chicken pieces.) Remove from the oven and let rest for 5 minutes before serving
Label: Defrost chicken, preheat the oven to 350° F. Place the chicken breasts in a baking dish and pour the excess marinade over them. Bake in the oven until cooked through and the internal temperature reaches 165° F, about 30-45 minutes (exact baking time will depend on the size of your chicken pieces.) Remove from the oven and let rest for 5 minutes before serving
Wednesday, February 23, 2011
Lazy Day Lasagna
Lazy Day Lasagna
12 oz. cottage cheese
2 C. shredded mozzarella cheese
2 eggs
1/3 C. chopped parsley
1 t. onion powder
1/2 t. dried basil leaves
1/8 t. pepper
32 oz. jar of spaghetti sauce
3/4 C. lean ground beef, cooked
9 lasagna noodles, uncooked
3/4 C. water
In large bowl, mix cottage cheese, mozzarella cheese, eggs, parsley, onion powder, basil and pepper until well blended. Set aside. In medium bowl, mix spaghetti sauce and cooked ground beef. In 9x13 pan, spread 3/4 C. meat sauce on the bottom. Layer 3 uncooked noodles on top of meat sauce. Spread 1/2 of cheese mixture and 1 1/2 C. meat sauce on noodles. Layer 3 more uncooked noodles on top of meat sauce. Spread remaining cheese mixture on noodles. Top with last 3 uncooked noodles and remaining meat sauce. Pour water around the outside edges.
Cover top of lasagna with wax paper before covering with foil. The acid from the tomatoes will leave small holes in the foil.
Thaw overnight in refrigerator. Baked covered at 375 degrees for 45 minutes. Uncover and bake an additional 15 min. Let stand for 10 minutes before cutting. Serve with grated Parmesan cheese, if desired. To bake from frozen, add 30 min. to total cooking time.
12 oz. cottage cheese
2 C. shredded mozzarella cheese
2 eggs
1/3 C. chopped parsley
1 t. onion powder
1/2 t. dried basil leaves
1/8 t. pepper
32 oz. jar of spaghetti sauce
3/4 C. lean ground beef, cooked
9 lasagna noodles, uncooked
3/4 C. water
In large bowl, mix cottage cheese, mozzarella cheese, eggs, parsley, onion powder, basil and pepper until well blended. Set aside. In medium bowl, mix spaghetti sauce and cooked ground beef. In 9x13 pan, spread 3/4 C. meat sauce on the bottom. Layer 3 uncooked noodles on top of meat sauce. Spread 1/2 of cheese mixture and 1 1/2 C. meat sauce on noodles. Layer 3 more uncooked noodles on top of meat sauce. Spread remaining cheese mixture on noodles. Top with last 3 uncooked noodles and remaining meat sauce. Pour water around the outside edges.
Cover top of lasagna with wax paper before covering with foil. The acid from the tomatoes will leave small holes in the foil.
Thaw overnight in refrigerator. Baked covered at 375 degrees for 45 minutes. Uncover and bake an additional 15 min. Let stand for 10 minutes before cutting. Serve with grated Parmesan cheese, if desired. To bake from frozen, add 30 min. to total cooking time.
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