I love to cook but I feel like I am always making the same 5 things for dinner and that gets old quick. I decided to start this blog to make myself try new recipes. The goal is that I will find a recipe, try it out and then post it on the blog for others to try and review. I will also post recipes that I have yet to try, but look like they might be good. If you have a recipe that you would like to see posted on the blog, email it to me, or leave it as a comment.
Tuesday, February 10, 2009
Thursday, February 5, 2009
I just found this recipe on the food network website. I have to run to the store and get some zucchini, but I will definitely be making these soon! I'll post an update about how they turn out later.
2 medium zucchini (about 1 pound total)
1 tablespoon olive oil
1/4 cup freshly grated Parmesan (3/4-ounce)
1/4 cup plain dry bread crumbs
1/8 teaspoon salt
Freshly ground black pepper
Preheat the oven to 450 degrees F. Coat a baking sheet with cooking spray. Slice the zucchini into 1/4-inch thick rounds. In a medium bowl, toss the zucchini with the oil. In a small bowl, combine the Parmesan, bread crumbs, salt, and a few turns of pepper. Dip each round into the Parmesan mixture, coating it evenly on both sides, pressing the coating on to stick, and place in a single layer on the prepared baking sheet. Bake the zucchini rounds until browned and crisp, 25 to 30 minutes. Remove with spatula. Serve immediately.
Wednesday, February 4, 2009
4 cloves garlic - peeled
1 tsp. olive oil
2/3 cup water
1 cup pineapple juice
3 Tbsp. teriyaki sauce
2 Tbsp. soy sauce
1 1/3 cups packed brown sugar
Juice of 1/2 lemon (2-3 Tbsp)
1/2 small onion - FINELY diced
1 Tbsp. Jack Daniels Whiskey
1/4 tsp. cayenne pepper
Slowly saute garlic cloves in olive oil over low heat until tender; set aside.
Bring Water, pineapple juice, teriyaki, soy sauce, and brown sugar to a boil, stirring constantly, then reduce heat to low.
Press sauted garlic with the flat edge of a knife to create a paste; stir into sauce along with remaining ingredients. Simmer sauce for 45 minutes stirring occasionally.
Brush glaze over chicken and grill.
****I used chicken tenders and marinated them in the glaze for about 8 hours. The recipe makes enough glaze for about 4 pounds of chicken. If you don't use it all at once it keeps well in the fridge for about three weeks.