Get out: Large Pot & Msr.cup, 3 c. Rice
So, it was almost 6 & we were gettin’ so hungry, so I wandered downstairs & grazed the kitchen to see what I could stir up. Here’s what I came up with:
Make rice as directed. Set timer & keep an eye on it while making rest of meal:
Boil chicken til barely cooked (8-10 min) Sprinkle w/cinnamon & chili pwdr, salt & pepper, & then transfer to E.V.O.O.-slicked low-heat skillet.
On small plate, crack open egg & add 2 TB water & pepper (beat w/fork). Then chop nuts & in med. bowl, mix nuts w/bread crumbs. Transfer chicken to plate. Turn skillet to med. heat & add E.V.O.O. Dip chicken pieces in egg mix, then crumb mix & then rest in skillet. Turn pieces over once (after a few minutes of browning into a crust).
When you have about 5 min.s left on timer (for rice), microwave Sugar Snap Peas for 3 min. Stop & stir @ 1.5. Then drain & season.
Drizzle Sweet Crusty Chicken pieces w/Honey & serve over bed of Wild Rice. Add SS Peas on side, Raspberry Chipotle Sauce for dipping, & a glass of Lambrusko (the only kind of wine we’ll drink). ENJOY!
My sweet & crusty hubby rated this one a “96″ !! I’m such an AWESOME and HUMBLE cook.
This easy recipe, originally from the BH&G cookbook, was altered just a bit by Gam, Ricky’s grandma, and passed on to his mom, Janis. These things rarely last more than 12 hours, so watch out.
Below is the better version we’ve enjoyed at the Ebner / Piland homes for years – & I’m sure, for years to come!
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2 sqrs unsweetened baking chocolate
1 stick butter
(melt together)
1 tsp. real vanilla
1 c. sugar
(stir sugar in well)
2 eggs
(mix in , 1 at a time)
1/2 c. flour
(no more, lest they be DRY. mix in flour gently. * opt’l: add 1/2 c. pecans. other add-ins: crushed candy cane pieces, sugared cream cheese swirl, caramel swirl, or andes candy pieces for a minty twist)
Bake in 9×9 or circle pan @ 350, for 27 minutes!
…Devour!
Ok, that was the professional photo I found on some stock site. Below are pics that I actually took with my crappy phone-camera..
but at least they’re more personal!
This recipe is from Pillsbury. But here’s my rendition! I made them last yr. and then again last week. Ricky said, “thanks, mummy”! If you’d like to make this hit w/your family too, it’s super easy:
SWEET ‘N’ SOUR MEATBALLS ~ a recipe from the kitchen of my sweet n-not-so-sour sister, Charity Stewart. She made these for me once, years ago, & I never forgot them.
Preheat oven to 400 & then whip up some fluffy white rice.
Meatballs:
1 lb lean ground beef
1/2 c. dry bread crumbs Read more…
Let me just take a minute to breathe in the goodess here. I believe God’s up there winkin’ at me. It doesn’t get much better than this ~
…a morning spent playing with a giggly little 2 yr old & cute wiener dog
…a good work out @ the Y, and then
…a quiet lunchtime with a delish salad, a cold glass of lite lemonaid & the Bible
Man, life is grand!
My Salad:
Lettuce (romaine), shredded mozz. cheese, feta cheese, manderine oranges, sliced deli ham, grape tomotoes, crispy turkey-bacon, salt & pepper.
I love salads!!!! For a more protien-packed twist, substitute tuna-mix for the ham & small apple chunks for the oranges, then top w/some craisins. Mmmmmm.
Janis Ebner Piland’s
Famous Favorite Carrot Cake
This cake is made by my mother in law, Janis, & I get to enjoy it at least once a year, when I request it for my birthday. It is my (needless to say) favorite cake, ever, ever. So while visiting them this weekend, I had to note just how she makes it. Here goes!!
2 c. Flour
2 tsp. Baking soda
1/2 tsp. Salt
2 tsp. Cinnamon
****
3/4 c. Oil
3 Eggs
3/4 c. Buttermilk (or for a richer texture, Sour Cream)
****
2 c. Shredded Carrot
1 1/3 c. (3 1/2 oz.) Coconut
2 c. Sugar
1 (8 oz.) c. Crushed Pineapple, drained
1 c. Chopped Walnuts
***********************
Mix flour, b. soda, cinn., & salt. Set aside. Whisk oil, buttermilk, & eggs well. Add in sugar, shredded carrots, pineapple, coconut & walnuts; add to flour mix. Mix well.
Pur batter into sprayed or greased/floured 9×13. Bake for 40-45 min. @ 350.
Cream Cheese Frosting (Carrot Cake is NOTHIN’ without this frosting) ~ 1 stick of butter, 1 8-oz. pkg of c.chs., 2 tsp. vanilla, & 2 c. powdered sugar. Beat & spread atop of chilled cake. Chill cake in fridge for an hour (or not, if you can’t wait!).
Last night we made a dinner that was a dang-good combo:
I love how Ricky char-grills chicken. He basted this batch with Hot Pepper Raspberry Chipotle Sauce (Robert Rothschild, of Robert’s Reserve). Don’t let the sauce name scare ya…it’s not that hot. But it does have a kick (FYI: all RR sauces & dips are BOGO-free @ HEB right now). We dipped our chicken chunks in it too. For a side, I topped 1/4″ tomato slices w/pesto & cheese. I broiled them til bubbly in the toaster oven.
But here’s the real kicker:
I had a bite of the raspb.-chipotle glazed chicken and then a sip of my MOCHA & it was like they had joined together for a long-awaited romantic rendezvous, doing the exotic “truffle-dance” on my tongue.
Go try it & you shall see. Then report back to me. :o )
Oh- I also tried this sauce w/cream cheese, honey-ham & crackers ~ very very good. Thanks, Shelly, for the tip! Next time I’m trying it w/warm Brie.
Pandora:
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