Twice Baked Potato Haden News Style
Roasted Broccoli with Drizzled Garlic Oil
Recipe: Twice Baked Potatoes
What a yummy sounding recipe! Kendra at Haden News featured them on her blog last week, and I ‘m making them! Click HERE for this delicious recipe!
Leftover Roasted Broccoli and Roasted Carrots.
I am a big fan of flank steak. In this recipe it is sliced thin and sauteed quickly to keep it tender. Lots and lots of great flavor in this recipe!
1 1/2 lb. flank steak, thinly slice across the grain
1 TBS + 1 tsp butter
1/2 cup hoisin sauce
2 TBS water
2 tsp. minced peeled fresh giner
1 TBS roasted garlic (recipe below)
2 tsp dark sesame oil
1/2 tsp crushed red pepper
4-6 green onions, cut crosswised into 1 inch pieces
Heat oil and butter in a skillet over medium high heat. Cook steak for 3 minutes on each side until browned. Do not overcook steak.
Remove steak to a plate. Add onions and cook until slightly browned and soft.
Meanwhile combine all other ingredients in a small bowl. When onions are slightly browned add steak and sauce back to the pan. Heat for 2 minutes until sauce is slightly reduced.
Serve over sticky rice .
Spicy Oven-Fried Chicken
Recipe: Spicy Oven-Fried Chicken
4 Chicken Thighs
salt and pepper
1 TBS Mrs. Dash
1/3 cup yellow cornmeal
1/4 cup flour
1 tsp paprika
1/2 cup buttermilk
1 cup crushed cornflake crumbls
1 packet dry ranch dressing mix
olive oil-flavored cooking spray
Preheat oven to 400 degrees.
Salt and pepper chicken.
In a shallow dish combine cornmeal, flour, Mrs Dash and paprika. In a second shallow dish add buttermilk. In a third dish add cornflakes and ranch dressing mix. Dredge chicken in the cormeal. Dip in the buttermilk and dredge through the cornflakes, pressing firmly.
Place a wire rack on a large rimmed baking sheet pan. Coat rack with cooking spray and put chicken on rack. Lightly spray chicken with cooking spray.
Bake at 400 degrees for 45-50 minutes until juices run clear.
Recipe: Collard Greens
If you are from the South you know how fabulous Collard’s are. If you have never tried them… DO! They are fabulous. The best I’ve eaten are from Paula Deen’s restaurant’s The Lady And Son’s!!! And I make her recipe. This is a real winner!!! And worth the work. To see Paula’s recipe click HERE.
Grilled Salmon With Sweet Corn, Tomato and Avocado Relish
Recipe: Grilled Salmon With Sweet Corn, Tomato and Avocado Relish
When I saw this whole dinner recipe I knew I would make it this week. The corn in our area is still being brought in from Georgia, and it is WONDERFUL. This recipe looks so good, doesn’t it? Click HERE to visit Emeril and get his great recipe!
Chicken Ceaser Salad
Individual Cherry Cobbler With Homemade Vanilla Frozen Yogurt
Recipe: Chicken Ceasar Salad With Homemade Ceaser Salad Dressing
This week’s menu has many of many of my favorites! But if you are going to make 1 thing this week, make the ceaser salad dressing! I am often told that my ceaser salad is the best… I say with humility (sorry, I didn’t mean to sound braggy). Click HERE and look for Tuesday’s menu. You will be swamped with compliments when you make it!
Grilled Sausage With Carmelized Onions and Peppers
StoneGable Tortellini Salad
Recipe: StoneGable Tortellini Salad
I get many requests to bring this summery salad to picnics!
1 large bag frozen tortellini
4 green onions, thinly sliced, use white part only
1 carrot, grated
4 slices of roasted red pepper, chopped
1/8 lb. sliced pepperoni, cut in thin strips
1/2 cup shredded mozzarella cheese
1/3 cup shaved parmesan cheese
1/2 cup sliced greek olives, pitted
1/2 cup halved cherry tomatoes
2 TBS chopped fresh parsley
2 TBS chiffonade fresh basil
Greek dressing, Gazebo House
salt and pepper to taste
Cook tortellini according to directions, drain and cool. Add all ingredients, except Greek dressing and salt and pepper. Once all ingredients are mixed, add dressing to taste. DON’T OVER DO IT! Salt and pepper to taste.
StoneGable Slow Cooker French Onion Soup
Arugula, Pine Nuts, Shaved Parmesan Salad With Lemon Viniagrette
Recipe: StoneGable Slow Cooker French Onion Soup
This is as good as the often tedious stove top method! Click HERE and see Wednesday’s menu. This will be one of your go-to best recipes! It’s one of mine!
Recipe: Arugula, Pine Nuts, Shaved Parmesan Salad With Lemon Viniagrette
This is another absolute favorited!!!! Click HERE and look for Tuesday’s Menu. I eat this at least once a week. Usually much more. It is fabulous for lunch!