Favorite Recipes forum: Main Dishes

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Oct 17, 2016 5:24 PM CST
Name: Vicki
North Carolina
From wcgypsy

Gourmet Chicken Stir Fry

I've always done a lot of stir-fry, but up until now I've not incorporated a large number of veggies. This one uses a larger mix of veggies, so we can feel really good about the variety we've eaten today...lol..

Feel free to play with these 'amounts per'...for instance, I'm not a big fan of tofu so didn't include that as in the original recipe, our couple of local stores that are new to me don't seem to think they have a market for bean sprouts, so I haven't used those either.

There is sometimes confusion as to what is a 'breast of chicken'...is it one half or the whole breast when they say a breast of chicken? I mean one half of the whole breast when I say one chicken breast...

So...here we go.....

2 T oil
1 chicken breast, boneless, skinless, sliced into thin strips
1 red pepper, julienned
1 yellow bell pepper, julienned
1/4 c sliced onion (I use more)
1 c half-moon sliced yellow squash (I use more)
1 c small broccoli florets (I use more)
1 baby eggplant, cut into chunks
8 oz firm tofu, cut into one inch chunks
1 clove garlic, minced
1/2 c teriyaki sauce (I use more)
2 c sliced bok choy
1 c fresh bean sprouts
1/4 t pepper
1/4 t kosher salt
1/2 c snow peas (I use more)
2 T sesame oil

Heat oil high, add chicken breast strips, cook 2 minutes
Add bell peppers and onions, stirring constantly, continue to add squash, broccoli, eggplant, tofu, garlic, and teriyaki sauce, stirring constantly for two minutes.
Add bok choy, pepper, salt, sprouts, cook two minutes more.
Stir in snow peas and sesame oil

Remove from heat, serve immediately with rice.....
NATIONAL GARDENING ASSOCIATION Purslane & Portulaca ~ Garden Art
[Last edited Nov 4, 2016 6:29 PM CST]
Quote | Post #1220153 (1)
Oct 17, 2016 5:36 PM CST
Name: Vicki
North Carolina
Garlic Lime Chicken

1 teaspoon salt
1 teaspoon pepper
1/4 teaspoon cayenne pepper
1/4 teaspoon paprika
1 teaspoon garlic powder
1/2 teaspoon onion powder
1/2 teaspoon thyme
6 boneless skinless chicken breast (I always use tenders)
2 tablespoons butter
2 tablespoons olive oil
1/2 cup chicken broth
4 tablespoons lime juice

In a bowl, mix together first 7 ingredients. Sprinkle mixture on both sides of chicken breasts.

In a skillet heat butter and olive oil together over medium high heat. Sauté chicken until golden brown on each side, about 5 minutes on either side or
until no longer pink in the center.

Remove chicken and add lime juice and chicken broth to the pan, whisking up the browned bits off the bottom of the pan. Keep cooking until sauce has reduced

Add chicken back to the pan to thoroughly coat and serve.

It's really good with rice (especially the packaged "Saffron Rice" in the rice aisle... yummy...) or with noodles.
I change it up with different rice’s or sometimes we eat linguini with it. I always make extra sauce!
NATIONAL GARDENING ASSOCIATION Purslane & Portulaca ~ Garden Art
[Last edited Nov 30, 2016 4:00 PM CST]
Quote | Post #1220168 (2)
Oct 17, 2016 5:38 PM CST
Name: Vicki
North Carolina
From Toni

I made this last night for dinner.. I thought it was pretty gosh-darned good.

Chicken fried Chicken breast for 2 people

1 supersized chicken breast (minimum 3/4 lb), cut in half or 2 smaller ones
1 cup all purpose flour
2 Tablespoons powdered sugar
1/4 teaspoon celery salt
1/8th teaspoon Seasoning salt
1/2 teaspoon Old Bay Garlic Seasoning, in 4 portions (http://www.amazon.com/Garlic-Herb-Seasoning-2-62-Pack/dp/B00...)
2 cups Peanut Oil
Tenderizing mallet, ziplock baggie, cutting board, skillet (I prefer an electric one)

Pour the peanut oil into the skillet (I use one of these: http://www.amazon.com/Presto-06626-Electric-Skillet-glass/dp...) and set it to high/400degs. Mix the flour, powdered sugar, celery salt, & seasoning salt in the ziplock baggie & shake to mix well. Put the chicken on the cutting board & sprinkle 1 portion of the Old Bay seasoning on each chicken breast (portion). Using the pointy end of the tenderizing mallet, gently GENTLY pound the breast flat until about 1/2" thick. Flip, season, pound a little bit more. The underside of the breast might start to shred, so be very gentle with it. After pounding flat, put into the ziplock baggie 1 at a time & shake well to coat. Using blunt tongs, put into the hot oil & cook for at least 4 minutes on each side, flipping over twice (so 2 times on each side in the hot oil). Serve with gravy or alone.. I prefer with gravy. Made this with yukon gold mashed garlic potatoes. Yum!
NATIONAL GARDENING ASSOCIATION Purslane & Portulaca ~ Garden Art
[Last edited Nov 4, 2016 6:30 PM CST]
Quote | Post #1220170 (3)
Oct 18, 2016 8:48 AM CST
Name: Vicki
North Carolina
From Mary

Shrimp in the Oven

1 1/2# large shrimp
2-3 cloves garlic, chopped
1/4 tsp salt
1/4 c white wine (I used Chardonnay)
1/4 c Italian parsley, finely chopped

Mix all. Refrigerate overnight (or all day). I stir mine a couple of times to make sure every shrimp has a good exposure to the marinade. Remove to an oven proof dish, including the liquid, about an hour before you want to cook them, to help warm to room temperature. Cover the dish. Preheat oven to 450. Yes, that's hot but they need to cook quickly. Bake for about 20 minutes. Serve with a crusty French bread for sopping up the juices. I use a 9x9 Corning Ware dish with a lid. The juices bubble up but so far have not bubbled over. You might want to put foil under the dish, on the shelf below so that there is air space under your cooking dish. Serves 2 shrimp lovers!
NATIONAL GARDENING ASSOCIATION Purslane & Portulaca ~ Garden Art
[Last edited Nov 4, 2016 6:30 PM CST]
Quote | Post #1220260 (4)
Oct 18, 2016 8:49 AM CST
Name: Vicki
North Carolina
From Toni

30 minute lemon pepper chicken w/rice

as many b/s chicken breasts or thighs as people, diced into bitesized pieces
1 stick butter or margarine (I prefer margarine for this recipe)
minced garlic & diced yellow onion to taste
lemon pepper seasoning (lots)
white rice

I use a rice cooker for the rice. Make at least 1/2 cup per person. While rice is cooking, put the b/s chicken in a skillet. I prefer to use an electric skillet for this as it's easier for me. Cook with the garlic & margarine until almost 100% cooked. When the chicken is almost 100% cooked, add the yellow onion & lemon pepper (I use LOTS.. like 2-3 Tbsps). If you want, add more margarine as I use this as a sauce for the rice. Cover & let simmer until the rice is 100% cooked (usually about 20 minutes). Spoon over rice on your plate. Yum!! you can also add quartered mushrooms, broccoli, or squashes. Cauliflower & carrots don't really work with this recipe.. the cauliflower gets weird tasting & the carrots & lemon pepper don't taste good together.
NATIONAL GARDENING ASSOCIATION Purslane & Portulaca ~ Garden Art
[Last edited Nov 4, 2016 6:31 PM CST]
Quote | Post #1220261 (5)
Oct 18, 2016 8:49 AM CST
Name: Vicki
North Carolina
From Toni

Uber Easy 30 minute Chicken Curry

1-1.5 lbs chopped b/s chicken (thighs or breasts, either or, your preference)
minced garlic to taste
1/2 Tbsp olive oil
3-4 peeled potatoes, diced
2-3 peeled carrots, chopped into bite-size pieces
1 sm can bamboo shoots
1 sm can sliced water chestnuts
1 can baby corn
1 box S&B Golden Curry Mix (various heat levels... I like the Medium Hot) (http://www.amazon.com/Golden-Curry-Sauce-Medium-8-4-Ounce/dp...)
6 cups water
white rice enough for 1/2 cup per person.. or more... dealer's choice
Naan & hummus (if you want)

I use an electric skillet for this.. a big one as there's going to be a LOT of liquid for a few minutes. Cook up the chicken until almost 100% cooked through. While the chicken is cooking, boil up the potatoes until still mostly firm but able to be poked with a fork. Drain the potatoes, add them, the raw carrots, & the other canned ingredients. Turn down the heat to about 275 (if using an electric skillet, or low heat on a stove top) and add the curry packets (there's 2 packets per box and I use it all as I love having lots of left overs and there will be lots of left overs as this makes a TON of food.. usually 4-6 of my servings, which would be about 10 normal-people sized servings). Add the 6 cups of water and let simmer for at least 20 minutes, stirring about every 5 minutes or so as it will stick to the bottom of the skillet. Stir CAREFULLY as there's a LOT of liquid at first. But as the curry starts to melt, it WILL thicken until it's a VERY thick gravy.. almost as thick as cake batter. The longer you let it simmer, the more flavorful it'll be. Serve over hot white or jasmine or cumin rice and serve with naan & hummus.

Cumin rice
1 cup rice
1 tsp whole cumin seed
2 cups water

Mix everything in a rice cooker, turn on, forget it. Awesome rice.. *drool* You can use basmati rice or just regular plain white rice. Do not try this with jasmine rice.. yuck.
NATIONAL GARDENING ASSOCIATION Purslane & Portulaca ~ Garden Art
[Last edited Nov 4, 2016 6:31 PM CST]
Quote | Post #1220262 (6)
Oct 18, 2016 8:50 AM CST
Name: Vicki
North Carolina
From Toni

A nice "fancy" dish I make every once in a while. It's a little more labor-intensive, so that's why it's a special "treat".

Swiss Chicken in white wine sauce

1 B/S chicken breast per person
2 slices swiss cheese per chicken breast
1 cup butter (not margarine)
1/2 cup white wine (doesn't really matter what.. but make sure you sample regularly to make sure that it's not gone bad or anything... Whistling )
enough flour to dredge the chicken breast
salt/pepper/seasoning salt/paprika to taste
1 can chicken broth
100% cotton twine

Using a kitchen mallet & cutting board, flatten the chicken breasts not totally flat, but so that they're all the same thickness throughout. Lay the swiss cheese on the breast & roll up like a jelly roll. Use the cotton twine (I've used fishing line in a pinch) and tie closed. Coat with the flour/salt/pepper/seasoning salt/paprika mixture until well floured throughout. On medium low heat, melt the butter on the stovetop. Cook no more than 2 chicken breasts at a time in the melted butter.. you want to do this slowly so that the chicken doesn't burn nor does the cheese melt out in a goop. After semi-browned on all sides (constantly turn over & over & over), add 1/2 can of chicken broth & the white wine and let simmer for like 20 minutes on low-low-low heat (as low as you can go). After cooking completely, remove the chicken from the skillet & add some of the flour dredgings to thicken the sauce into a gravy. Add more chicken broth if you want for extra gravy. Serve with saute'd mushrooms & buttered egg noodles. Make sure that you cut off the twine before serving!!!
NATIONAL GARDENING ASSOCIATION Purslane & Portulaca ~ Garden Art
[Last edited Nov 4, 2016 6:32 PM CST]
Quote | Post #1220263 (7)
Oct 18, 2016 8:51 AM CST
Name: Vicki
North Carolina
From Jill


I saute' shrimp in a hot pan, with butter and a touch of olive oil (keeps the butter from burning) .. if they are small or medium size, they are done the moment they all turn color. You can put the wine in the pan right away with them, but then you're not sauteeing, you're braising? I think. Add a little garlic to the butter initially if you want; add other herbs once the wine goes in. To keep the shrimp from overcooking, I sometimes scoop them off to a serving bowl while I'm making the wine sauce, especially if there are a lot of shrimp, as I don't want them to overcook. Then "deglaze" the pan by adding the wine, and let it cook down to concentrate the flavors... turn the heat to low, and add more butter, vigorously stirring/shaking to incorporate the butter into the sauce (it tastes fine if the sauce "breaks" so no worries). Toss the shrimp back in to warm them and coat them with the sauce.

At the shore, I make this using pinot grigio wine and Penzey's "Sunny Paris" seasoning (which involves tarragon & shallots). We serve it with slices of crusty bread to sop up the sauce.
NATIONAL GARDENING ASSOCIATION Purslane & Portulaca ~ Garden Art
[Last edited Nov 4, 2016 6:33 PM CST]
Quote | Post #1220264 (8)
Oct 18, 2016 8:58 AM CST
Name: Vicki
North Carolina
From Toni

What I made on Saturday.. it's beyond super rich & made WAAAAAAAY too much, so we're talking 6-8 servings here.

Creamy Pesto Chicken w/Penne pasta

1 stick butter (butter, not margarine)
1 pint heavy cream (I ended up using heavy whipping cream, but worked fine)
1 small jar basil pesto (I used 2/3rd of this jar: http://www.amazon.com/Classico-Traditional-Basil-Pesto-Sauce...
1 cup grated Parmesan cheese (I just used Kraft)
2 chicken breasts, sliced & diced very thin
3 small zucchini sliced thin-ish
8 ounces sliced white mushrooms
penne pasta

In a medium sauce pan, melt butter over medium heat. Add in the pint of heavy cream, stir constantly. When bubbling nicely, add in the Parmesan cheese and the pesto, stirring CONSTANTLY 'cuz the cheese will stick to the bottom & scorch & be yucky. Cook for like 8-10 minutes, then set off to the side. Separate pan, braise the chicken in a little bit of butter, then pour in the cream sauce. Add in the zucchini & mushroom, cook for a few minutes, stirring constantly. Remove from heat, cover, let 'steam' while cooking up the penne pasta. After penne is al la dente, drain & add to skillet, stirring heavily to coat the penne. This makes a TON of food, and seems to freeze well (at least the sauce part does.. I don't know about freezing pasta..).
NATIONAL GARDENING ASSOCIATION Purslane & Portulaca ~ Garden Art
[Last edited Nov 4, 2016 6:33 PM CST]
Quote | Post #1220274 (9)
Nov 3, 2016 10:20 PM CST
Name: Arlene
Grantville, GA
From Toni

Green Chili

I had already posted the red chile here.. just substitute boiled russet potatoes with the hominy. It's a basic red sauce that I use for pretty much everything that needs a red sauce. Green chile is actually much much simpler.

1lb diced pork shoulder
2 Tbsp minced garlic
1 tsp dried oregano.. more or less...
1 tsp ground cumin ... more or less
1 tsp salt... more or less.. LOLL
2 14ounce cans chicken broth (I use the full-salt version as I don't use salt but I know some people like salt, so that's why I added it here)
2 cups diced or minced roasted green chile .. again, more or less
1lb diced russet potatoes, boiled until semi-soft

shredded cheese (cojack or colby is preferred)
flour tortillas

In a *large* fry pan, fry up the pork with everything BUT the chicken broth, potatoes, & chile (so oregano, cumin, salt (if wanted.. like I said earlier, I don't cook with salt). When completely cooked, add the chile and stir in at least 1 can of chicken broth (probably add both, depending on how much broth you want). Simmer on LOW for at minimum 1 hour. Boil up the potatoes & add to the chile, cover, and let simmer for at least another 1/2 hour. I prefer to let sit overnight before eating.. it will taste MUCH better the next day. This is a caldo (soup), not a thick sauce like the red chile. But this is primarily used for a burrito base as simmering all the broth out will make the meat more tender. It's kinda important to use shoulder roast as you *want* the fat in the meat. Lean cuts of meat (loin) will make the meat more tough and it's not as tasty. Serve with flour tortillas & shredded cheese, or, as I said before, make into burritos.
Nov 29, 2016 3:55 PM CST
Name: Vicki
North Carolina
From Toni

Lentils & Polish Sausage

1 ring polish sausage, sliced thin (double coin thickness)
1/2 lb red lentils
1/2 lb green lentils
1 small can tomato paste
8 ounce can tomato sauce
2 cans chicken broth
1/4 sweet Vidalia onion, sliced super thin
1 Tbsp olive oil
1 tsp minced garlic
1/2 tsp ground cumin
black pepper to taste

In medium sauce pot, heat olive oil. Add onion & garlic, cook til fragrant & onion translucent. Add sausage, tomato paste, tomato sauce, stir well. Add chicken broth, bring to boil. Once boiling, add lentils, cumin, & black pepper, stir very well. Turn to low, simmer for about 15-20 min. Remove from heat when juice is absorbed. Makes like 10 cups.
NATIONAL GARDENING ASSOCIATION Purslane & Portulaca ~ Garden Art
Dec 2, 2016 6:15 PM CST
Name: Vicki
North Carolina
From Susan

Kale Stew

1 16 oz. bag chopped and washed Kale
1 lb. turkey kielbasa or smoked sausage (we use turkey sausage)
1 15 oz. can white beans drained
3 medium waxy potatoes diced
1 15 oz. can diced tomatoes
1 32 oz. chicken broth
1 medium onion chopped
2 tbsp. virgin OO
3 cloves garlic
2 bay leaves
S and fresh cracked p to taste

Heat oil in deep pot over medium heat. Add potatoes, sausage and onions. Cook approximately 5 minutes, stirring occasionally. Add garlic, bay leaves and kale. Wilt greens 2 to 4 minutes. Add beans, tomatoes and broth. Bring to a boil. Reduce to medium low and cook approximately 30 minutes. Serve with loaf of crusty bread.
NATIONAL GARDENING ASSOCIATION Purslane & Portulaca ~ Garden Art
Feb 7, 2017 3:28 PM CST
Name: Vicki
North Carolina
From Terri

Black Iron Skillet Deep Dish Pizza
(From Pinterest - menumusings.blogspot.com)

Thumb of 2017-02-07/vic/842a86

premade pizza dough (I found some nice ones in the section where the fresh pasta is and other groceries have it at the deli counter)
1 tablespoon canola oil
sweet green pepper (I used the long skinny light green ones)
tomato, some diced, some sliced
garlic powder
Italian sausage marinara sauce (recipe below or add cooked and crumbled Italian sausage to your favorite jarred pizza sauce - I used Ledo's)
sliced fresh mozzarella cheese (I also tried it with shredded mozzarella, but the sliced fresh mozzarella was much better)

Preheat oven to 350 degrees.

Roll out the dough in a wide circle on a floured surface, then sprinkle the rested dough with more flour.

Add canola oil to a black iron skillet and transfer the dough, draping loosely. Gently press the dough all the way into the skillet.

Cover the bottom with pepperoni, then layer with green peppers, then diced tomatoes, then sliced mozzarella cheese, then seasonings, then Italian sausage marinara, then more mozzarella cheese, then sliced tomatoes and more seasonings.

Cook on the stove top for a few minutes on high/medium-high so that the oil in the bottom gets hot and starts cooking the bottom of the crust.

Then put into oven. Cook at 350 degrees for 10 minutes, then kick up the temperature to 450 degrees for the next 10-12 minutes.

Note - this makes much more than you need for the pizza so just save the rest for another occasion
2 onions, diced fine
6 cloves garlic, minced fine
1/4 cup extra virgin olive oil
kosher salt
2 tablespoons granulated sugar
crushed red pepper flakes
3 (28-ounce) cans whole tomatoes
1 teaspoon dried oregano
2 teaspoons dried basil
1 pound mild Italian sausage

To a heavy pot, add olive oil. Add the chopped onions and garlic to the oil and start cooking them down. Add in a generous pinch of kosher salt and red pepper flakes. Add in the sugar. Add in the tomatoes. Add in the dried seasonings. In a separate pot, crumble the sausage and as it browns, add it to the simmering marinara.
NATIONAL GARDENING ASSOCIATION Purslane & Portulaca ~ Garden Art
Jun 15, 2017 2:52 AM CST
Name: Vicki
North Carolina
From Toni

Baked Asian style chicken thighs on the grill

2 thighs / person
1/2 bottle orange marmalade (small)
2.5 tablespoons soy sauce
1/2 teaspoon Garlic Chile paste
1 tablespoon honey
Sesame seeds
Aluminium disposable pan
Aluminum foil

Using skin-on chicken thighs, remove the bone. Pull back the skin and place flat in the aluminum pan.

Thumb of 2017-06-15/Skiekitty/bc4baa

Mix marmalade, soy sauce, chile paste, & honey small sauce pot & simmer for at least 10 min until as thick as you want.

Thumb of 2017-06-15/Skiekitty/805af9 Thumb of 2017-06-15/Skiekitty/d90ac5

Spoon over chicken meat, pull the skin back onto the meat, and then spoon remaining sauce over the skin. Put foil over pan and put on preheated grill.

Thumb of 2017-06-15/Skiekitty/0968d9

Cook at least 20 minutes at about 450 degs on the grill. While this is cooking, cook up some jasmine rice. I use a rice cooker, so everything was ready at the same time.

When bringing in tbe chicken from the grill, use hot pads and put the pan on a cold cookie sheet so you don't burn your hands. Spinkle sesame seeds on the thighs, spoon sauce over everything on your plate

Thumb of 2017-06-15/Skiekitty/4ebb45 Thumb of 2017-06-15/Skiekitty/e92001

I didn't have any green onions, but if I had, I would have garnished it with that.
NATIONAL GARDENING ASSOCIATION Purslane & Portulaca ~ Garden Art
Jun 17, 2017 6:22 PM CST
Name: Arlene
Grantville, GA
From Mary:

Baked Halibut Parmesan
Preheat oven to 425.
Melt about 4 tbsp butter in a glass pan that is big enough to spread all the pieces out without touching each other or the sides of the pan.
Cut fish into pieces about 4 inches square and an inch thick
Mix about 2 tbsp of the dry kind of Parmesan cheese with about a cup of soda cracker crumbs (we find that the cracker crumbs and cheese have enough salt so I don't add any)

Butter the fish pieces by rolling them around in the pan with the butter, then roll each one around in the cracker crumbs and put them back in the pan.
Bake for 14 minutes.

Why not do chicken the same way? So I tried it with more parmesan in the cracker mix and it was good!
Sep 28, 2017 5:56 AM CST
Name: Vicki
North Carolina
From Sally

Salmon Patties

12 or 14 oz can of salmon
1/3 cc chopped onion
1-2 eggs - they help hold the batter and keep it moist. Start with one
5-7 single saltines, crushed
1/2 t. Worcestershire sauce
1/4 t. salt pepper to taste

Mix everything and fry flattened spoonfuls in butter till browned. 3 - 4 minutes.
NATIONAL GARDENING ASSOCIATION Purslane & Portulaca ~ Garden Art
Oct 14, 2017 6:42 AM CST
Name: Vicki
North Carolina
From Susan

BBQ Ribs and potatoes

I fixed BBQ pork ribs, potatoes and onions for dinner. Was very good. I just slice up two potatoes, and cut two onions in quarters, spread it in a pan, add the pork ribs, pour BBQ over all and bake it for an hour and a half at 350. It is easy and I don't have to stand at the stove cooking.
NATIONAL GARDENING ASSOCIATION Purslane & Portulaca ~ Garden Art
Jan 1, 2018 12:35 PM CST
Name: Vicki
North Carolina
From vic

Cabbage Rolls

The recipe is from my dad but I've written to the side if I do different. I use his sauce but also add ingredients for a cabbage roll sauce found here on Cubits on Yum Yum Divas.

The Filling

1 pound ground beef
½ pound sausage
1 medium onion – I use a large onion
1 carrot, chopped fine
2 tablespoons green pepper, chopped
1 tablespoon hot pepper, chopped – I use 3 of green pepper
½ teaspoon fennel seed – crushed
2 garlic cloves chopped – I sometimes use 3 or even 4
1 tablespoon Worcestershire sauce
1 cup cooked rice
1 egg
1/8 cup cream – I use ½ & ½
½ teaspoon pepper
½ teaspoon sea salt
½ teaspoon thyme

I think it adds a depth of flavor to sauté all the veggies first but you don’t have to. I also run them through the food processor after they are sauted.

Mix all ingredients well. You may now form your balls and put them in cabbage leaves and roll, using toothpicks to secure. You may want to put them on a cookie sheet as you roll them because whatever you don’t use, you can freezer on cookie sheet and once frozen, can go into a ziplock.

The Sauce

1 can tomato soup
1 – 15 oz can of tomato sauce – I use two 8 oz.
1 – 15 oz can of water
1 – pint of tomatoes – blended or you could use crushed tomatoes
1 tablespoon brown sugar
2 teaspoons of white vinegar
1 tablespoon of lemon juice – I use the juice of a whole lemon

Mix the sauce in a large bowl or pan that you will not be cooking the cabbage rolls in because you want to pour the sauce “over” the rolls.

Put as many rolls as you want into a dutch oven or crockpot and pour all the sauce over the rolls. Bring to boil if dutch oven then on low for 2 to 2 ½ hours or in your crock pot on low all day.

More sauce info from Yum Yum Diva's here on Cubits. I use the recipe above for the sauce but use some of the ingredients from the below one as well.

Special Sauce

1 stick butter
6 Tablespoons butter
32 oz diced tomatoes
1 small onion, diced
4 cloves garlic, minced
1 Tablespoon ginger, minced
2 Tablespoons Worecestershire Sauce
2 teaspoons brown sugar
1-2 tsp. vinegar
¾ to 1 cup diced red bell pepper

On the back burner is beginning the sauce, on the front burner, sauteing onions and garlic, the lid ready to go on cabbage to steam it.

Thumb of 2018-01-01/vic/620877

I put a towel down as I start taking the leaves apart. I pull off as many as will come easily and then put it back in dutch oven to steam some more. I use an ice cream scoop for the balls.

Thumb of 2018-01-01/vic/0a063f

Today, I didn't make a big batch so I just put the in the roaster. Sometimes I use dutch oven, sometimes the big crockpot.

Thumb of 2018-01-01/vic/2812c0

Some of the spices I use that aren't mentioned above.

Thumb of 2018-01-01/vic/82bcdb
NATIONAL GARDENING ASSOCIATION Purslane & Portulaca ~ Garden Art
[Last edited Jan 1, 2018 12:36 PM CST]
Quote | Post #1273251 (18)
Jul 19, 2018 10:41 AM CST
Name: Vicki
North Carolina
From Toni

BBQ Chicken

fun & super simple BBQ chicken I like to make.. which everyone thinks is weird 'cuz there's absolutely NO BBQ sauce.

1 B/S chicken breast / person
2 pieces of bacon per chicken breast
smidgeon of celery salt
REAL maple syrup (not like Log Cabin or Aunt Jemimah or Mrs. Buttersworth, but real Maple syrup. Personally, I use the teeny bottles of syrup you can get at Cracker Barrel for this if you don't have any real syrup available).

Using your fingers, rub a TINY amount of celery salt onto the chicken breast. Wrap the bacon around the chicken breast & secure w/toothpicks. Over low heat, cook for about 6 minutes, 3 min per side, flipping once. On 2nd flip so that the original side is back up, drizzle maple syrup over entire chicken breast. Wait about another 3 min, flip again, drizzle again. If the fire flares up, that's OK, it'll caramelize the syrup. Serve w/steamed broccoli & seasoned couscous or quinoa.
NATIONAL GARDENING ASSOCIATION Purslane & Portulaca ~ Garden Art
Sep 10, 2018 3:46 PM CST
Name: Arlene
Grantville, GA
From Arlene (Taste of Home)

This link will show you the comments of adjustments other people made. The only thing I changed is adding Italian seasoning to both crust and toppings and I used 2 med. zucchini and added chopped pepperoni.


Thumb of 2018-09-10/ArleneB/f0c4a6

2 cups shredded zucchini (1 to 1-1/2 medium), squeezed dry
1/2 cup egg substitute or 2 large Nellie’s Free Range Eggs, lightly beaten
1/4 cup all-purpose flour
1/4 teaspoon salt

2 cups shredded part-skim mozzarella cheese, divided
1/2 cup grated Parmesan cheese, divided

2 small tomatoes, halved and sliced
1/2 cup chopped red onion
1/2 cup julienned bell pepper
1 teaspoon dried oregano
1/2 teaspoon dried basil
Chopped fresh basil, optional


Preheat oven to 450°. In a large bowl, combine first four ingredients; stir in 1/2 cup mozzarella cheese and 1/4 cup Parmesan cheese. Transfer to a 12-in. pizza pan coated generously with cooking spray; spread to an 11-in. circle.
Bake until golden brown, 13-16 minutes. Reduce oven setting to 400°. Sprinkle with remaining mozzarella cheese; top with tomatoes, onion, pepper, herbs and remaining Parmesan cheese. Bake until edges are golden brown and cheese is melted, 10-15 minutes. Sprinkle with chopped fresh basil, if desired.

Nutrition Facts

1 slice: 188 calories, 10g fat (5g saturated fat), 30mg cholesterol, 514mg sodium, 12g carbohydrate (4g sugars, 1g fiber), 14g protein. Diabetic Exchanges: 2 vegetable, 2 lean meat, 1/2 fat.

Originally published as Zucchini Crust Pizza in Light & Tasty Premiere 2001

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