Thursday, May 20, 2010

Roasted Vegetable Panini

6 cups pre-cut vegetables (zucchini, onions, bell pepper, mushrooms, yellow squash)
1 TB minced garlic
1TB olive oil
1TB chopped rosemary
salt/pepper to taste
8 slices Italian sandwich bread
4 oz thinly sliced smoked mozarella cheese

Preheat oven 400'F.
Spray cookie sheet w/ non stick spray.
Mix all ingredients (except bread and cheese) in a bowl.
Roast until tender about 30min.
Spoon vegetables over bread slices.  Top w/ cheese.
Cook sandwich for 2-3min grilled cheese style (or broil them open faced in the oven).

Wednesday, May 12, 2010

the sisters dish
Enchilada sauce

2TB oil
2TB flour
2TB chili powder
1 can tomato sauce
2c water
pinch of salt & big pinch of garlic powder

Heat oil in a sauce pan, add flour and chili powder & stir until it forms a paste.
Add remaining ingredients and bring to a boil.
Reduce heat & simmer 15min.

Pour over your enchiladas and bake until hot.

Chicken Tarragon

I have been trying new recipes lately that are tasty and healthy. This recipe is from the food network website. It's a little bit of work but it's definitely worth it! I served it with brown rice and vegetables. Enjoy and tell me what you think of it!
  • 8 skinless, boneless chicken thighs (about 2 1/2 pounds)
  • Juice of 1 lemon
  • Kosher salt
  • 1/2 cup plus 2 tablespoons plain yogurt
  • 1 tablespoon vegetable oil
  • 1/2 small red onion, roughly chopped
  • 3 cloves garlic, smashed
  • 1 2-inch piece ginger, peeled and roughly chopped
  • 4 teaspoons tomato paste
  • 2 teaspoons ground coriander
  • 1 1/2 teaspoons ground cumin
  • 1 3/4 teaspoons hot paprika
  • 2 tablespoons chopped fresh cilantro
  • Cooked rice, for serving (optional)


Preheat the broiler. Make shallow cuts in the chicken thighs with a sharp knife. Toss the chicken with the lemon juice and 1 1/2 teaspoons salt in a large bowl.

Pulse 2 tablespoons yogurt, the vegetable oil, onion, garlic, ginger, tomato paste, coriander, cumin, 11/2 teaspoons paprika and 1/2 teaspoon salt in a food processor to make a paste. Toss the chicken in the mixture and let marinate 15 minutes.

Place the chicken on a foil-lined broiler pan. Broil, turning once, until slightly charred and a thermometer inserted into the center registers 165 degrees F, 5 to 6 minutes per side.

Meanwhile, combine the remaining 1/2 cup yogurt and 1/4 teaspoon paprika, the cilantro and a pinch of salt in a bowl. Top the chicken with the yogurt sauce and serve with rice, if desired.

Per serving: Calories 237; Fat 9 g (Saturated 2 g); Cholesterol 115 mg; Sodium 1,266 mg; Carbohydrate 8 g; Fiber 2 g; Protein 30 g

Thursday, May 6, 2010

Chicken and Salsa Tortilla Soup

Makes 4 servings
Start to finish: 25min.

1 3/4 c water
14oz chicken broth
1/2lb skinless, boneless chicken breast halves, cut in bite size pieces
1-2 tsp chili powder
11oz corn w/ sweet peppers, drained
1c chunky salsa
3c baked/fried tortilla chips
2 oz Monterey Jack cheese w/ jalapeno peppers, shredded
(I added garbanzo beans because I had some in the fridge that needed to be used.  I think any kind of cooked bean could be added.)

In large saucepan combine water, broth, chicken, and chili powder.
Bring to boil, reduce heat.
Cover and simmer 8 min. and until the chicken is cooked.
Add corn.  Simmer uncovered 5min more.
Stir in salsa, heat through.

Serve w/ chips and cheese on top.  Also, goes great with corn bread.  (Fix up a 15oz package of corn bread miz by stirring in a drained 4oz can of diced green chili  peppers before spreading in the pan.  Sprinkle paprika on it and bake as directed.  Serve with honey butter.)

Sunday, May 2, 2010

Hawaiian pani popos

Dinner roll dough (either homemade or bought)
1 can coconut milk
3/4c sugar

Mix coconut milk and sugar.  Pour over rolls and bake in oven as directed.  Absolutely delicious!!!