KRISPY KREME BURGER
NOTE: this is not for anyone who is counting calories or is prone to heart burn!!
4 Krispy Kreme Donuts
1 lb Ground Beef
8 slices of center cut bacon
4 slices Sharp Cheddar Cheese
Mix ground beef with salt, pepper, some worcestershire sauce (1 tbsp). Form into 4 patties. Grill hamburgers on whatever grill you want (we used our electric skillet). Cook bacon. Slice Krispy Kremes in half and place (non glazed) side on grill and cook for 1-2 mins. Place cheese on burger to melt right before serving. Place cheeseburger and 2 slices of bacon on grilled donut and enjoy!
*my family had a burger contest last Halloween and this was the one I entered. You might think it sounds gross but it won 1st place (out of 12 burgers)! I actually saw it on the show "Man vs Food" and copied him. It was actually really good! Try it if you dare :)
Friday, January 22, 2010
Wednesday, January 20, 2010
Chicken Pomodoro
I tried this the other night and we loved it. I added extra red pepper flakes (accidentally) and it was so good with extra spice. And I served over penne pasta, which we loved. It was in the magazine under thirty minute suppers, and it really was fast.
From: Cook's Country
4 boneless, skinless chicken breasts (about 1 ½ lbs.)
Salt and pepper
3 Tbs. olive oil
1 onion, chopped fine
4 garlic cloves, minced
1 tsp. dried oregano
¼ tsp. red pepper flakes
1-14 oz. can diced tomatoes
1/3 C. heavy cream
¼ C. finely chopped fresh basil
1. Pat chicken dry with paper towels and season with salt and pepper. Heat 1 tbs. oil in large skillet over medium-high heat until just smoking. Cook chicken until golden, about 3 minutes per side. Transfer to plate.
2. Heat remaining oil in empty skillet over medium-high heat until shimmering. Cook onion until softened, about 5 minutes. Add garlic, oregano, and pepper flakes and cook until fragrant, about 30 seconds. Stir in tomatoes, cream, and ¼ tsp. salt and bring to a boil. Return chicken and any accumulated juices to skillet. Simmer, covered, until chicken is cooked through, about 10 minutes.
3. Transfer chicken to platter and tent with foil. Simmer sauce, uncovered until slightly thickened, about 5 minutes. Off heat, stir in basil and season with salt and pepper. Pour sauce over chicken. Serve over rice, polenta, or pasta.
From: Cook's Country
4 boneless, skinless chicken breasts (about 1 ½ lbs.)
Salt and pepper
3 Tbs. olive oil
1 onion, chopped fine
4 garlic cloves, minced
1 tsp. dried oregano
¼ tsp. red pepper flakes
1-14 oz. can diced tomatoes
1/3 C. heavy cream
¼ C. finely chopped fresh basil
1. Pat chicken dry with paper towels and season with salt and pepper. Heat 1 tbs. oil in large skillet over medium-high heat until just smoking. Cook chicken until golden, about 3 minutes per side. Transfer to plate.
2. Heat remaining oil in empty skillet over medium-high heat until shimmering. Cook onion until softened, about 5 minutes. Add garlic, oregano, and pepper flakes and cook until fragrant, about 30 seconds. Stir in tomatoes, cream, and ¼ tsp. salt and bring to a boil. Return chicken and any accumulated juices to skillet. Simmer, covered, until chicken is cooked through, about 10 minutes.
3. Transfer chicken to platter and tent with foil. Simmer sauce, uncovered until slightly thickened, about 5 minutes. Off heat, stir in basil and season with salt and pepper. Pour sauce over chicken. Serve over rice, polenta, or pasta.
Thursday, January 7, 2010
LOW FAT Bean, Bacon and Rice Quesadilla
I made up this recipe tonight using stuff I had in my fridge and we all decided it was a keeper! The best part is, it's low fat and delicious!
4-5 slices turkey bacon (chopped and cooked)
1 can pinto beans
1 packet Goya Sazon seasoning packet
dash of lemon pepper
2 limes
cilantro
1 pouch 90 second minute rice (chicken flavored)
shredded cheddar cheese
tortillas
Added toppings:
chopped avocado
lettuce
sour cream
cilantro ranch dressing
tomatoes
Directions:
Drain beans and cook over medium heat with Goya seasoning packet and a dash of lemon pepper. While beans are heating up, cook your 90 second rice in the packet in the microwave and then add the hot rice to the beans. Chop a handful of cilantro and add to bean/rice mixture and squeeze two limes into the bean mixture as well.
Take two tortillas and layer shredded cheese, bean/rice mixture and cooked bacon and top with second tortilla. I grilled my quesadilla on my George Foreman grill and it was great. You could also cook them on the stove with a frying pan and a little oil. We served ours with a green salad with avocado, cheese, tomatoes and cilantro ranch dressing (the home-made Cafe Rio kind) and they went really good together.
4-5 slices turkey bacon (chopped and cooked)
1 can pinto beans
1 packet Goya Sazon seasoning packet
dash of lemon pepper
2 limes
cilantro
1 pouch 90 second minute rice (chicken flavored)
shredded cheddar cheese
tortillas
Added toppings:
chopped avocado
lettuce
sour cream
cilantro ranch dressing
tomatoes
Directions:
Drain beans and cook over medium heat with Goya seasoning packet and a dash of lemon pepper. While beans are heating up, cook your 90 second rice in the packet in the microwave and then add the hot rice to the beans. Chop a handful of cilantro and add to bean/rice mixture and squeeze two limes into the bean mixture as well.
Take two tortillas and layer shredded cheese, bean/rice mixture and cooked bacon and top with second tortilla. I grilled my quesadilla on my George Foreman grill and it was great. You could also cook them on the stove with a frying pan and a little oil. We served ours with a green salad with avocado, cheese, tomatoes and cilantro ranch dressing (the home-made Cafe Rio kind) and they went really good together.
Homemade Frosties and Lasagna Rolls
Homemade Frosties-the kind from Wendy's
1 1/2 cups ICE water- really cold
1 1/2 cups non fat dry milk
2/3 cups sugar
1/2 cup unsweetened cocoa
2-3 cups ice cubes
2 TBSP oil
Blend in a blender for a few minutes. Until you think it is the right consistency.
Makes 4 shakes.
My sister emailed this to me and we tried it. They really taste just like the Frosties from Wendy's. Except me and her had to add more ice to them than what the recipe called for.
Lasagna Rolls
9 lasagna noodles, cooked and cooled
1 jar of your favorite spaghetti sauce
Filling:
1 large container of cottage cheese
1 egg
1/4 cup Parmesan cheese
1 tablespoon parsley flakes
1/8 teaspoon black pepper
1 teaspoon garlic salt
1/2 cup frozen spinach (optional)
3 cups shredded mozzarella cheese, divided
In a 9x13 baking dish, pour 1/2 of the jar of spaghetti sauce.
Mix together all ingredients of the filling except for one cup mozzarella cheese.
Place one lasagna noodle on a cutting board and spread with filling the entire length of the noodle.
Roll up like a sleeping bag and lay in the pan.
Continue until all nine noodles are rolled. Top with remaining sauce and mozzarella cheese.
Bake 350 degrees for 30-40 minutes.
Freezing Directions:
Slightly undercook the noddles. Place in a disposable aluminum pan and cover with plastic wrap and then foil. If you prepare from frozen. cover the first half of baking.
I got this off of Stuio 5 a few months back and am just getting around to trying them. But they are so good and fast to make. I make them without the spinach and they are still good. You will want to make these.
1 1/2 cups ICE water- really cold
1 1/2 cups non fat dry milk
2/3 cups sugar
1/2 cup unsweetened cocoa
2-3 cups ice cubes
2 TBSP oil
Blend in a blender for a few minutes. Until you think it is the right consistency.
Makes 4 shakes.
My sister emailed this to me and we tried it. They really taste just like the Frosties from Wendy's. Except me and her had to add more ice to them than what the recipe called for.
Lasagna Rolls
9 lasagna noodles, cooked and cooled
1 jar of your favorite spaghetti sauce
Filling:
1 large container of cottage cheese
1 egg
1/4 cup Parmesan cheese
1 tablespoon parsley flakes
1/8 teaspoon black pepper
1 teaspoon garlic salt
1/2 cup frozen spinach (optional)
3 cups shredded mozzarella cheese, divided
In a 9x13 baking dish, pour 1/2 of the jar of spaghetti sauce.
Mix together all ingredients of the filling except for one cup mozzarella cheese.
Place one lasagna noodle on a cutting board and spread with filling the entire length of the noodle.
Roll up like a sleeping bag and lay in the pan.
Continue until all nine noodles are rolled. Top with remaining sauce and mozzarella cheese.
Bake 350 degrees for 30-40 minutes.
Freezing Directions:
Slightly undercook the noddles. Place in a disposable aluminum pan and cover with plastic wrap and then foil. If you prepare from frozen. cover the first half of baking.
I got this off of Stuio 5 a few months back and am just getting around to trying them. But they are so good and fast to make. I make them without the spinach and they are still good. You will want to make these.
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