The Queen’s Kitchen

 

Mexican Chicken December 12, 2006

Filed under: Chicken,Healthy,Main Dish — Carrie @ 8:29 pm

This can be used as a filling in enchiladas, tacos, burritos—anything Mexican!

Ingredients:
1 roasted chicken from the grocery store
1 can tomato juice
1 onion
2 tsp minced garlic
2 cans diced green chilies
1 T. olive oil
3 T. lime juice
2 fresh tomatoes, diced
1 or 2 jalapenos
1 tsp cumin

Method:

Heat oil in a big pot. Stir in diced onions and brown them. When they are starting to look done, throw in the garlic and cumin.

Turn down heat and add in the tomato juice, chopped jalapenos (more for more heat, less for less heat), and diced chiles. As it all simmers, shred your pre-cooked chicken and throw it in the pot. Stir in lime juice and fresh diced tomatoes. Let simmer at least 15 minutes.

You can also modify this and use real chicken breasts or whatever parts you want. Just chop them up and throw it with all the ingredients in a big pot or crock pot. Whatever. It’s a very forgiving recipe.

 
 

CousCous Salad

Filed under: Healthy,Side Dish/Salad,Vegitarian — Carrie @ 8:23 pm

Ingredients:

1 cup uncooked couscous (the tri-colored looks really pretty)
1 cup water

1 tsp black pepper
1 pint cherry tomatoes
1 bunch green onions
1 container reduced fat crumbled feta cheese
2 T. olive oil
1 T. lemon juice

Method:

Bring water to boil in medium saucepan. Turn off heat and add couscous. Cover and let stand five minutes.

Fluff with fork, stirring in olive oil, black pepper and lemon juice.

Dump fluffed couscous into a big bowl. Add thinly sliced green onions, halved cherry tomatoes and feta cheese. Mix it all up and stick it in the fridge. Serve cold.

If you don’t eat it all in one go you can add some more olive oil the next day to moisten it.

 
 

Belgian Christmas Cookies

Filed under: Dessert — Carrie @ 2:38 pm

INGREDIENTS

2/3 cup butter
1 teaspoon almond extract
1 cup packed brown sugar
2 eggs
1 2/3 cups all-purpose flour
1 1/2 teaspoons baking powder
1/2 teaspoon salt
1/2 cup finely chopped blanched almonds
1/2 teaspoon ground cinnamon
2 teaspoons red decorator sugar
2 teaspoons green decorator sugar

DIRECTIONS
Preheat oven to 375 degrees F (190 degrees C).

Cream butter with extract; add brown sugar gradually, creaming until fluffy. Add eggs, one at a time, beating thoroughly after each addition.

Sift flour, baking powder, and salt together; add in thirds to creamed mixture, mixing until blended after each addition.

Turn into a greased (or parchment lined) cookie sheet and spread evenly to edges (I can never seem to make it go all the way to the edge).

Sprinkle a mixture of almonds and cinnamon over batter, then sprinkle with a mixture of red and green sugars.

Bake for 10 – 12 minutes. Cut into bars while still warm.

 
 

Chewy Chocolate Cherry Chip Cookies

Filed under: Dessert — Carrie @ 2:36 pm

Just take out the cherry flavoring and you have a super yummy chocolate cookie base for any kind of chipped cookies.

INGREDIENTS
1 1/4 cups butter, softened
2 cups white sugar
2 eggs
2 teaspoons vanilla extract
2 teaspoons cherry flavoring or cherry juice (optional)
2 cups all-purpose flour
3/4 cup unsweetened cocoa powder
1 teaspoon baking soda
1/2 teaspoon salt
1 1/2 packages Andes cherry jubilee candies, chopped to chip size

DIRECTIONS
Preheat oven to 350 degrees F (175 degrees C).

In a large bowl, cream together the butter and sugar until light and fluffy. Beat in the eggs one at a time, then stir in the vanilla ad cherry flavoring. Sift together the flour, cocoa, baking soda, and salt; stir into the creamed mixture. Mix in the cherry candies. Drop dough by teaspoonfuls onto ungreased cookie sheets.

Bake 8 to 9 minutes in the preheated oven. Cookies will be soft. Cool slightly on cookie sheet (important step or they will fall apart!); remove from sheet onto wire rack to cool completely.

 
 

Americanized Swedish Style Asian Beef

Filed under: Beef/Pork,Healthy,Main Dish — Carrie @ 2:21 pm

Ingredients:

1/2 bottle Lawry’s Sesame Ginger Marinade
1 package thin sliced stir fry beef (or a couple of steaks, sliced up)
2 bell peppers
1 bunch green onions
1 handful almonds
2 T. sesame seeds
2 T. soy sauce
1 tsp ginger
1 tsp cream
cooked rice

Heat oven to 350F.

Marinade beef in the marinade for at least 20 minutes. I prefer to stick the meat in a Ziploc bag with the marinade and stick it in the freezer the day I go grocery shopping. Then I can just pull it out and let it thaw.

Slice and deseed bell peppers. Slice green onions on the diagonal.

Line a small baking dish with non-stick foil or spray it with non-stick spray. Put the marinaded beef in the bottom, then cover with the bell peppers, green onions and almonds. Mix together the soy sauce, cream and ground ginger. Pour over the vegetables. Sprinkle with sesame seeds. Bake for about 25 minutes. Serve with cooked rice and chow mien noodles.