Wednesday, August 10, 2016

Sometimes I get tired of a plain ole average sandwich for lunch, so I like to think "outside" the lunch box :) Here are some fun, delicious recipes that kids and adults will enjoy!

HAND-BREADED CHICKEN NUGGETS WITH HOMEMADE HONEY MUSTARD
BLACK BEAN AND CORN PASTA SALAD
HAM & CREAM CHEESE SLIDERS
HOMEMADE GRANOLA BARS

I tire easily of a plain ole sandwich for lunch so I like to think “outside” of the lunch box J Here are some great lunch recipes that are delicious and easy to pack in a lunch box.  Enjoy!

HAND-BREADED CHICKEN NUGGETS & HOMEMADE HONEY MUSTARD

2 packs or 2lbs. chicken tenders (raw chicken tenders)
3 eggs
2 cups buttermilk
Salt, pepper, garlic powder and onion powder
2 cups self-rising flour
2 cups breadcrumbs and 2 cups panko
Peanut oil for frying

You will need to set out 3 medium size bowls or pans.  In the first bowl, mix the flour and 1 tablespoon each of the seasonings.  In the second bowl, mix the eggs and buttermilk well.    In the third bowl, mix the breadcrumbs and panko together.  Next, cut the chicken tenders up into bite-size pieces and sprinkle them with the above seasonings.  Heat peanut oil in a large skillet.  Dip each piece of chicken into the flour, then egg mixture, then and the breadcrumb mixture.  Cook 2 to 3 minutes on each side or until golden brown.  Remove from the oil with a slotted spoon and place the nuggets on a rack to cool.  This will also keep them from becoming soggy.  I like to get them all breaded at once then start frying them.  They are delicious cold!

HOMEMADE HONEY MUSTARD

1 cup mayo
4 tablespoons yellow mustard
2 tablespoons Dijon mustard
4 tablespoons honey
1 tablespoon lemon juice
½ teaspoon pepper

Mix well and store in the refrigerator. 

BLACK BEAN & CORN PASTA SALAD

1 (16-ounce) box rotini tri-colored pasta, cooked
2 cans black beans rinsed and drained well
1 small bag frozen corn, thawed
1 can Rotel
4 green onions, chopped
½ cup bell pepper, chopped
½ cup white onion, chopped
2-3 Tablespoons fresh cilantro chopped
¾ of a large bottle of Zesty Italian dressing
Mix all together and refrigerate at least 2 hours. 

HAM & CREAM CHEESE SLIDERS

1 package Hawaiian Rolls
1 lb. black forest ham sliced thin
1 (8-ounce) container garden vegetable cream cheese spread
Romaine lettuce

Take the rolls out of the package and lay on a cutting board.  Place a hand over the rolls, then carefully take a bread knife and cut the rolls down the middle.  It will open up like a book.  Spread the cream cheese mixture on the bottoms then place the ham and lettuce over the cream cheese mixture.  Place to tops on the rolls and cut into individual servings.

HOMEMADE GRANOLA BARS

¼ cup butter, softened
1 cup brown sugar
1 egg
2 tablespoons ground flaxseed
2 tablespoons honey
2 cups old-fashioned oats
1 cup all-purpose flour
1 teaspoon cinnamon
½ teaspoon vanilla
½ teaspoon baking soda
½ cup dried cranberries or dried cherries
2 tablespoons roasted pumpkin seeds or chopped almonds (optional)

In a large bowl, beat butter and brown sugar for about 1 minute.  Add the egg, flaxseed, vanilla and honey and mix well.  In a separate bowl, mix together oats, flour, cinnamon, and baking soda.  Gradually mix into butter mixture.  Lastly, add in dried fruit and seeds or nuts.  Press into an 11x7 baking dish coated with cooking spray.  Bake at 350 for 25 to 30 minutes.  Don’t cook any more than 30 minutes.  They will seem as if they should could longer, but go ahead and take them out of the oven and let them sit for about 30 minutes to an hour before cutting into squares.  These are delicious and healthy for an on-the-go breakfast or snack!  Enjoy J




Sunday, July 10, 2016

My fried shrimp recipe and other delicious recipes from this morning's show! Enjoy :)

FRIED SHRIMP
COCONUT DIPPING SAUCE & ZESTY COCKTAIL SAUCE
TWICE BAKED-STUFFED POTATOES
CREAMY COLESLAW
BROWNIES A LA MODE

2lbs fresh shrimp, peeled and butterflied (tails left on)
1 ½ cups self- rising flour
3 eggs
1 cup whole milk
Garlic powder, onion powder, salt, pepper and Cajun seasonings
Peanut oil for frying

Place peeled and butterflied shrimp in a large, deep dish and sprinkle evenly with all the above seasonings.  Wisk the eggs and milk together, pour over the shrimp and refrigerate for at least 2 hours.  Meanwhile, place the flour in a large bowl and add 1-½ tablespoons of each of the above seasonings to the flour and stir well.  Heat oil in a large, cast iron pot or skillet.  Dust each shrimp into the flour and place in the oil.  Fry shrimp 3 to 4 minutes on each side or until they are golden brown.  Place on a wire rack to cool. 

COCONUT DIPPING SAUCE

4 ounces whipping cream
1 (8-ounce) can crushed pineapple
1 (8-ounce) can Coco-Lopez (you can usually find this where the bar mixers are)

Place in a small saucepan and barely bring to a boil.  Just before it starts to boil, reduce the heat to very low, cover and simmer for 30 minutes.

ZESTY COCKTAIL SAUCE

1 bottle cocktail sauce
2 ounces prepared horseradish

Mix well and refrigerate until ready to use.

TWICE-BAKED, STUFFED POTATOES

6 baking potatoes scrubbed clean
1 (8-ounce) container sour cream
½ cup whole milk
½ stick butter
½ cup chopped onion (optional)
1 teaspoon each of salt and pepper
6 slices cooked bacon, crumbled
1 (8-ounce) bag sharp cheddar shredded (reserve ½ cup of the cheese)

Pierce each potato with a fork and wrap tightly in foil.  Place directly on the oven rack and bake at 425 for 1 hour.  Remove the potatoes from the oven and let them cool about and hour.  Cut each potato down the middle and carefully scoop out the potato, leaving the skin in tact.  Place scooped potatoes in a large bowl and add the remaining ingredients except the bacon and ½ cup of the cheese.  Stir well and scoop into each of the 6 skins.  Place in a 13x9x2-baking dish and bake at 350 for 30 minutes.  Remove from the oven and sprinkle bacon evenly over each potato and top each potato with remaining cheese.  Return to the oven and bake for 5 minutes more or just until cheese melts.  These freeze well, too J

CREAMY COLESLAW

8-ounce container sour cream
2 T. sugar
2 T. white vinegar
1 t. celery seeds
1 t. salt
1/8 t. ground cumin
10-ounce package of shredded cabbage

Mix all ingredients well, adding the cabbage last and place in the refrigerator for at least 4 hours.  Overnight is best!




BROWNIES A LA MODE

2 Brownies (Homemade or I like to buy the 2-Bite Brownies in the bakery)
1 large scoop vanilla ice cream
Whipped Topping, Cherries, and chocolate syrup for topping

Place 2 brownies on a small plate or bowl, add a generous scoop of ice cream, whipped topping, chocolate syrup and a cherry J  Enjoy!








Tuesday, July 5, 2016

Recipes from this past Sunday's show :) Shortcut chicken and dumplings...delicious!

MELISSA FRIDAY’S SHORT-CUT CHICKEN & DUMPLINGS
CREAMY MASHED POTATOES
CRUNCHY GREEN PEAS
SPRITE BISCUITS


MELISSA FRIDAY’S SHORT-CUT CHICKEN & DUMPLINGS
2 packs chicken tenders or 6 chicken breasts, cut into bite-size pieces
Chicken broth (enough to cover chicken, about 48 ounces)
1 large (family –size) can Cream of Chicken soup
1 teaspoon each of salt, pepper, garlic powder, onion powder (add more if you like)
1 tablespoon chicken granules
1 teaspoon Zatterans (optional)
Place chicken in a large pot and sprinkle with seasonings.  Cover chicken with broth and bring to a boil.  As soon as it is boiling, stir and turn down the heat as low as it will go.  Cover with a tight-fitting lid, and simmer on low for 35 minutes.  Now add soup and seasonings and let simmer for 15 minutes.  Break the dumpling strips into bite-size pieces and add half to the pot, gently stirring frequently for about 10 minutes.  Add the rest of the dumplings and simmer on low for another 30 minutes.   Serve over biscuits or mashed potatoes.
DUMPLINGS:
½ box (24-ounce) frozen dumpling strips.  I use Anne’s or Mary B’s

CREAMY MASHED POTATOES
1 (24-ounce) bag of Ore’ Ida Steam & Mash Potatoes
Salt and pepper to taste
2 tablespoons chive and onion flavored cream cheese
1 teaspoon garlic powder
2 tablespoons sour cream
½ cup milk
Follow the directions on the bag and add the next 5 ingredients, stirring well.   Heat in the microwave for 2 minutes and stir well.
CRUNCHY GREEN PEAS
1 bag frozen green peas
2 tablespoons butter
2 tablespoons sugar
salt and pepper to taste
Place all ingredients in a microwave-safe bowl and heat for 2 minutes.

SPRITE BISCUITS
3 cups Bisquick
½ cup sour cream
½ cup Sprite or 7UP (not diet)
3 tablespoons sugar
8 tablespoons butter, melted and divided
Mix first 4 ingredients together with a fork.  Turn dough out onto a floured surface and roll out just a little with a rolling pin.  (You want your biscuits to be thick).   Cut dough into squares with a knife.  Place 3 tablespoons melted butter in a 11x8 glass-baking dish.  Place cut biscuits on top of the melted butter.  Sprinkle with sugar and brush a little butter over each biscuit.  Bake at 400 for 15-20 minutes.  Remove from oven and brush each biscuit with a little more melted butter.  These are great with honey butter J




Sunday, June 26, 2016

Recipes from this morning's show :)

LAYERED GRILLED CHICKEN SALAD
HAM ROLLUPS
MARINATED VEGETABLES
BANANA PUDDING CUPS

LAYERED GRILLED CHICKEN SALAD

8 (16-ounce) mason jars
Iceberg lettuce, washed and shredded
Small seashell pasta cooked and drained
3 grilled chicken breasts cut into bite-size pieces
1 small package frozen green peas, thawed
Shredded cheese
Package of ranch dressing
½ cup mayo
½ cup sour cream

Layer the ingredients in the order they are listed in each jar.  Mix the packet of ranch dressing with the mayo and sour cream and place 2 tablespoons over the cheese in each jar.  Refrigerate.

HAM ROLLUPS

6 large flour tortillas
1 lb. ham or turkey
8-ounce carton of garden vegetable cream cheese
Romaine lettuce

Spread a generous amount of cream cheese over each tortilla, top with ham then lettuce.  Roll up and cut in half.  Wrap and refrigerate.

MARINATED VEGGIE SALAD

8 (8-ounce) mason jars
1 can chickpeas, rinsed and drained
1 small package frozen edamame, thawed
1 can cannelloni beans, rinsed and drained
1 small red onion, chopped
Pitted kalmata olives
½ bottle Balsamic Vinaigrette

In a large bowl, mix all ingredients together and place in the jars.


BANANA PUDDING CUPS

8 (8-ounce) mason jars
2 cups vanilla wafers, crushed
1 large box vanilla pudding, prepared according to directions
4 to 5 bananas
1 small frozen pound cake, thawed and cubed
Cool Whip

Place crushed wafers at the bottom of each jar.  Place a tablespoon full of pudding over wafers, and then add a few sliced bananas.  Next add a few pieces of cake and a little more pudding.  Top with cool whip and a wafer.