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Messages - SarahC

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1
Dinner Recipes / Re: Anniversary Chicken
« on: November 30, 2012, 11:05:57 AM »
It has a unique flavor! I put the leftover chicken on a salad yesterday and it was wonderful! Next time I make it, I'll put foil over it when it comes out of the oven and let it sit for 15 or 20 minutes before I eat it. The sweet-savory flavors kind of grew on me. The reviewers on allrecipes.com raved. Anyway, it was easy to make and worth the electricity used to cook it.

2
Dinner Recipes / Re: Anniversary Chicken
« on: November 28, 2012, 04:01:52 PM »
I used the Seal Sama sugar-free teriyaki sauce.

The dish was good, a nice break from regular chicken. I enjoyed it more after it sat for a while, so next time I would let it marinate in the teriyaki and ranch dressing for a while before it goes into the oven. It's very pretty for serving. I would make it for company.  :)

3
Dinner Recipes / Anniversary Chicken
« on: November 28, 2012, 02:12:17 PM »
I found this recipe on allrecipes.com - looks FTS friendly so I'm sharing. I'm making this as we speak.

http://allrecipes.com/recipe/anniversary-chicken-i/detail.aspx?event8=1&prop24=SR_Title&e11=anniversary%20chicken&e8=Quick%20Search&event10=1&e7=Home%20Page

Anniversary Chicken

2 tablespoons vegetable oil
6 skinless, boneless chicken breast halves
1/2 cup teriyaki basting sauce
1/2 cup Ranch-style salad dressing
1 cup shredded Cheddar cheese
3 green onions, chopped
1 1/2 ounces bacon bits
1 tablespoon chopped fresh parsley, for garnish

-------------------------------------------------------------------------------
Instructions
1.Preheat oven to 350 degrees F (175 degrees C).
2.In a large skillet, heat oil over medium-high heat. Add chicken breasts, and saute 4 to 5 minutes each side, until lightly browned.
3.Place browned chicken breasts in a 9x13 inch baking dish. Brush with teriyaki sauce, then spoon on salad dressing. Sprinkle with cheese, green onions and bacon bits.
4.Bake for 25 to 35 minutes, or until chicken is no longer pink and juices run clear. Garnish with parsley and serve.


4
General Discussion / Those dirty-dog scales!
« on: November 16, 2012, 10:44:38 PM »
Ain't it the truth!

5
Hey Andrea! Just keeping warm - how about you?

6
General Discussion / Re: Pumpkins! Any recipe ideas?
« on: November 14, 2012, 10:57:53 AM »
I used ZERO - it's the best tasting sweetener! I thought about using xylitol because the crystals cut the butter when you cream butter and sugar, but opted for taste - it worked just fine with ZERO.

I had a piece of this bread for breakfast - it was perfect! Fennel and cardamom are two of my favorite spices so I'm in heaven with this recipe!

7
Desserts and Sweets / Pumpkin Nut Bread
« on: November 13, 2012, 08:38:08 PM »
I tried this today. It was great hot, better cooled off! I put butter on mine. It would be good with whipped cream or cream cheese frosting, too.

Pumpkin Nut Bread

Ingredients
 cooking spray
1/2 cup unsalted butter, softened
48 drops ZERO (or 1 cup xylitol)
2 eggs
1 (15 ounce) can pumpkin puree (not pie filling)
1/2 teaspoon ground cinnamon
1/8 teaspoon Chinese five-spice powder (I used a mixture of ginger, cardamom, cloves, ground fennel, pinch cayenne pepper - and didn't measure - prob 1/8 t ea. I'll put a recipe for Chinese 5-spice powder below)
1/8 teaspoon ground allspice
2 cups almond flour
1 teaspoon salt
1 teaspoon baking powder
1 teaspoon baking soda
3/4 cup chopped toasted walnuts

Instructions
1.Preheat the oven to 325 degrees F (165 degrees C).
2.Spray a 9x5-inch loaf pan with cooking spray.
3.Mix butter and sugar in a large bowl until light and fluffy.
4.Whisk in eggs one at a time until combined.
5.Whisk in the pumpkin puree, cinnamon, Chinese five-spice powder, and allspice until combined.
6.Stir flour, salt, baking powder, and baking soda into the pumpkin mixture and mix until just combined. Stir in chopped walnuts.
7.Pour batter into the prepared loaf pan.
8.Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 1 hour.

Chinese Five-Spice Powder
•1 tsp. ground Szechwan pepper
•1 tsp. ground star anise
•1-1/4 tsp. ground fennel seeds
•1/2 tsp. ground cloves
•1/2 tsp. ground cinnamon

8
Sooooooo good!!!!
Bacon Wrap Fish Fry
Servings- 2

Ingredients  

   8 ounce thick white fish filet
   4 slices of thick bacon
   8 toothpicks
   3 tablespoons bacon grease
   3 tablespoons Ranch dressing
   1/2 teaspoon Cayenne pepper


Directions

1.   Cut your fish filet into 8 one ounce cubes.
2.   Cut your bacon slices in half and wrap each cube, secure bacon with a toothpick.
3.   Heat up the bacon grease over medium heat.
4.   Pan Fry the cubes until the bacon wrapper is golden brown and crispy.
5.   Mix the pepper with the ranch dressing and spread on serving plate.
6.   Arrange the cubes on the plate and serve


  TIP- Pictured is a side of stir fried purple cabbage. Simply shred and toss around in ht butter in a skillet until cabbage is wilted. Add 1 carb per cup of cabbage. You can use chunks of chicken breast or shrimp to replace the fish if you wish :)


9
General Discussion / Re: Pumpkins! Any recipe ideas?
« on: November 13, 2012, 07:37:47 PM »
I made my loaf in a toaster oven and it took an extra half-hour. The flavor is delightful, but the texture is kind of soft. I had a piece right out of the oven - I'll try another when it has had time to cool. The smell will drive you crazy! I think I'll put some sour cream in the next batch and bake it in little loaves in the regular oven. I used to put sour cream in my corn bread and it made it less crumbly and more cake-like. I wonder if a person could make sour cream frosting... Maybe I'll try it!

10
Doing well, Shawn, thanks for asking!


http://allrecipes.com/recipe/amazing-bacon-wrapped-jalapeno-shrimp/detail.aspx?event8=1&prop24=SR_Title&e11=bacon%20jalapeno%20shrimp&e8=Quick%20Search&event10=1&e7=Recipe

Amazing Bacon Wrapped Jalapeño Shrimp

1 quart vegetable oil for frying
32 peeled and deveined medium shrimp, tail-on
1 (4 ounce) can pickled jalapeno peppers, cut into slivers
16 slices bacon, cut in half
32 toothpicks

Directions

1. Heat oil in a deep-fryer or large saucepan to 350 degrees F (175 degrees C).
2. Cut the shrimp along the back, nearly through to the front. Stuff each shrimp with a sliver of jalapeno, then wrap with half a slice of bacon. Secure with a toothpick. Repeat with the remaining ingredients.
3. Cook the shrimp in batches in the hot oil until the bacon is crispy and golden brown, 2 to 3 minutes. Drain on a paper towel-lined plate before serving.

11
I'm going to make Bacon-Wrapped Jalapeño Shrimp for dinner tonight. I wish I had some Cod. I'd have Doug's Bacon-Wrapped Cod with it: http://www.fattoskinny.net/index.php?topic=4235.15. Maybe I'll go search the freezer and see if I get lucky.

12
General Discussion / Re: Pumpkins! Any recipe ideas?
« on: November 13, 2012, 06:02:28 PM »
I have a loaf of Pumpkin Nut Bread in the oven - I'll let you know if it turns out yummy. It sounds a lot like the Pumpkin Spice Bars from Joagain. I think you could use golden flax meal instead of almond flour, but I don't care for flax meal so I'm not going to try it...

Pumpkin Nut Bread

Ingredients
 cooking spray
1/2 cup unsalted butter, softened
48 drops ZERO (or 1 cup xylitol)
2 eggs
1 (15 ounce) can pumpkin puree (not pie filling)
1/2 teaspoon ground cinnamon
1/8 teaspoon Chinese five-spice powder (I used a mixture of ginger, cardamom, cloves, ground fennel, cayenne pepper - and didn't measure - prob 1/8 t ea. I'll put a recipe for Chinese 5-spice powder below)
1/8 teaspoon ground allspice
2 cups almond flour
1 teaspoon salt
1 teaspoon baking powder
1 teaspoon baking soda
3/4 cup chopped toasted walnuts

Instructions
1.Preheat the oven to 325 degrees F (165 degrees C).
2.Spray a 9x5-inch loaf pan with cooking spray.
3.Mix butter and sugar in a large bowl until light and fluffy.
4.Whisk in eggs one at a time until combined.
5.Whisk in the pumpkin puree, cinnamon, Chinese five-spice powder, and allspice until combined.
6.Stir flour, salt, baking powder, and baking soda into the pumpkin mixture and mix until just combined. Stir in chopped walnuts.
7.Pour batter into the prepared loaf pan.
8.Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 1 hour.

Chinese Five-Spice Powder
•1 tsp. ground Szechwan pepper
•1 tsp. ground star anise
•1-1/4 tsp. ground fennel seeds
•1/2 tsp. ground cloves
•1/2 tsp. ground cinnamon

13
Breakfast Recipes / Re: Cream Cheese Pancakes
« on: September 30, 2012, 10:55:29 PM »
I've had great success making the cream cheese pancakes and really like them topped with berries. Next I plan on making them without the sweetener and filling them with a creamed seafood and spinach mix. I'll let you know how they turn out.

14
Ask Umpa / Re: Rice Pudding
« on: September 18, 2012, 08:23:43 PM »
Hi everybody - or as Gary Larson says, "Howdy, howdy, howdy!"


("Hey! Look at me everybody! I'm a cowboy! Howdy, howdy, howdy!") I love Gary Larson cartoons!

15
Ask Umpa / Re: Rice Pudding
« on: September 17, 2012, 04:51:12 PM »
Hi Shawn! It's been a good summer. How are you doing? Love the new picture!
 

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