Beneficial Thinking

I served this on a bed of lettuce with peaches, almonds, and balsamic vinaigrette.

Serves: 4 Prep Time: 10 minutes Marinade Time: 15 minutes Cook Time: 10 minutes Ingredients 1 15-ounce can sliced peaches, lightly drained 1 tablespoon extra-virgin olive oil 1/2 tablespoon honey 4 boneless skinless chicken breasts (or 2 halves if the breasts are huge) pounded out Directions Place the peaches in a food processor and process to a smooth puree. Add the oil and honey and process briefly to blend; transfer to a large resealable plastic bag. Add the chicken pieces and close, squeezing out the air. Chill for 15 minutes (or you can do it the day before). Prepare the grill (gas grill at medium; charcoal grill arranged for indirect heat), heat a grill pan over medium heat, or preheat the broiler. Remove the chicken pieces from the bag and place on a plate. Season lightly with salt and pepper and transfer to the grill. Cover and cook until charred underneath, 4 to 5 minutes. Turn and cook until charred and firm when poked with a finger, 4 to 5 minutes more.

This recipe, with very slight adaptation, is from Taste of Home.

Big fan of the taste and ease of the BBQ Wrap recipe... and my husband liked it too. My two year old even was willing to eat more than one bite. Thank you to Trainer Momma for pointing out this recipe (original recipe from I Can't Believe It's Not Fattening)! My modified version is below, although I didn't calculate the new calorie count.


Enjoy!

Well, unfortunately we won't be able to go to Outer Banks this year, but if we were, I would have made this recipe to take with us and throw it in the oven the night we got there. When I want to add meat I usually do a combo of ground beef and Italian sausage, about 3/4 lb. each. I have also been known to throw in whatever veggies I have on hand—mushrooms, green peppers, etc.


Rattray, Diana."Stuffed Shells." Recipe. About.com. 2010. The New York Times Company. June 9, 2010 <http://southernfood.about.com/od/pastarecipes/r/bl30223n.htm>.

There are many different ways to make Skyline Dip, but here is my family's version...

Ingredients:
1 can refried beans
1 package Philadelphia cream cheese
1 can of Skyline chili (Cincinnati chili), 15 oz.
1 package of mild cheddar cheese, 8 oz.

Directions:

1. In a casserole dish, layer the items in the order listed above (refried beans on the bottom, cheese on the top).
2. Bake in a 350 degree oven or microwave on high until the cheese melts.
3. Serve with tortilla chips.

Ingredients:
2 cans whole water chestnuts
1/2 cup soy sauce
1 package bacon
1 cup ketchup
1 cup brown sugar
1 teaspoon of Worcestershire sauce
toothpicks

Directions:

1. Drain water chestnuts and soak in soy sauce for 15-30 minutes.
2. Remove water chestnuts from soy sauce and wrap in 1/2 slice of bacon, skewer with toothpick, place in baking dish.
   (Note: if water chestnuts are really small, 1/3 slice of bacon will work)
3. Bake for 30 minutes at 350 degrees.
4. Meanwhile, combine ketchup, brown sugar, and Worcestershire sauce in medium bowl.
5. Remove baking dish from oven and drain grease from the dish. 
6. Dip skewered bacon-wrapped water chestnuts in ketchup mixture and place back in baking dish.
7. Bake for another 20-30 minutes at 350 degrees.

Last night's recipe, from Robin Rescues Dinner, was also worth posting. My only modification would be to cook the chicken for about 20 minutes, drain the grease, then cook for another 25-30 minutes with the sauce. It took about 50 minutes for the chicken to cook through for me. The sauce was pretty sweet, so the sweet potatoes I served with this was probably overkill! May go with mashed potatoes next time. Happy Cooking!


Miller, Robin. Photographs by Ben Fink. "Chicken Thighs with Bourbon Barbecue Sauce." Recipe. Robin Rescues Dinner. Clarkson Potter, 2009. 98.

I'm always a little timid trying out new recipes. There are many times when I try it and either I mess it up or I just flat out don't like it. However, I am so sick of eating the same thing every night that I hit my local library and checked out about 50 cookbooks. I am now bound and determined to try to make something new once a week so I can expand my horizons. This one, from Super Suppers Cookbook is a definite keeper!

I made a mixture of white and brown rice and steamed broccoli to go with it. The only thing I would change would be making more of the marinade so I had more of the sauce to go over the rice and broccoli. Happy Cooking!



Byrd, Judie. "Asian Flank Steak." Recipe. Super Suppers Cookbook. Meredith Books, 2007. 22.