Abs Favorite Recipes

Archive for August, 2009

I saw the picture of this recipe in the cookbook and it looked so good. Of course mine never looks as nice but man it sure tasted great. The ingredients scared me a little because they seemed very spicy but I was very happy with how this recipe turned out. Its a grill dinner but I plan to try to make it in the oven or rotisserie this winter to see if it comes out as good.I will be sure to update this when I do. The only draw back is you need to marinate the chicken the night before which is not a big deal but its something you need to note if your making a menu. The first time I went to make it I found that out the hard way and had to figure something else out for the night.

Source: Taste of Home Contest Winning Annual Recipes 2009 Cookbook

Prep: 10 min. + marinating

Grill: 25 min.

• 1-1/2 cups (12oz) plain yogurt
• 1/4 cup lemon juice
• 2 tbsp chili powder
• 2 tbsp paprika
• 2 tbsp olive oil
• 1-1/2 tsp salt
• 1/2 to 1 tsp cayenne pepper
• 1/2 tsp garlic powder
• 1/4 tsp ground ginger
• 1/4 tsp ground cardamom
• 1/8 tsp ground cinnamon
• 4-5 lbs bone-in chicken thighs and legs skin removed

1. In a large resealable plastic bag, combine the first 11 ingredients. Add the chicken; seal bag and turn to coat. Refrigerate overnight.
2. Rub grill rack with oil or coat with cooking spray before starting the grill. Drain and discard marinate.

Grill chicken, covered, over medium-hot heat for 10-15 minutes on each side or until a meat thermometer reads 180.

Yield: 8 servings

This is another recipe that is a staple in my menu. Its a really easy one to make and I have never had it over cook.

Source: A pamphlet that came with a Taste of Home Magazine a few years back.

• 1/2 cup all purpose flour
• 1 tsp salt
• 1/2 tsp cayenne pepper
• 1 broiler-fryer chicken (about 3 pounds), cut up ( I use chicken thighs which is quite cheap to buy)
• 1/2 cup butter, melted, divided
• 1/4 cup packed brown sugar
• 1/4 cup honey
• 1/4 cup lemon juice
• 1 tbsp soy sauce
• 1-1/2 tsp curry powder

In a bowl or bag(I use a bag) combine flour, salt and cayenne pepper; add chicken pieces and dredge or shake to coat. Pour 4 tbsps butter into a 13-in. x 9-in baking pan(I tried something different this last time I made it. I used a brush and brushed the butter on instead of trying to turn them in the pan. I think it worked much better); place chicken in pan, turning pieces once to coat. Bake, uncovered, at 350 for 30 minutes. Combine brown sugar, honey,lemon juice, soy sauce, curry powder and remaining butter(I heat this on the stove so its a nice smooth consistency); pour over chicken. Bake 45 minutes more or until chicken is tender(I usually check it around 40 minutes), basting several times with pan drippings. Yield: 4-6 servings

After I first got married back in 2003 I started my search for a meat loaf recipe that was easy and tasted good. I tried quite a few before I found this one. Its my go too meat loaf for sure. I have even used this recipe to make meatballs which turned out great as well.

Source: Betty Crocker’s Cookbook

• 1-1/2 lbs lean ground beef
• 1 cup milk
• 1 tbsp Worcestershire sauce
• 1 tsp chopped fresh or 1/4 tsp dried sage leaves
• 1/2 tsp salt
• 1/2 tsp ground mustard
• 1/4 tsp pepper
• 1 clove garlic finely chopped, or 1/8 tsp garlic powder
• 1 large egg
• 1/2 cup bread crumbs
• 1/4 cup chopped onion
• 1/2 cup ketchup, chili sauce or barbecue sauce

1. Heat oven to 350
2. Mix all ingredients except ketchup. Spread mixture in ungreased loaf pan or whatever you want to cook it in. Spread ketchup over top.

I mix all the ingredients together in my kitchen aid mixer so every thing gets mixed together well. I also tend to use dried minced onion because my family is not big on onion. It adds to the flavor but does not have bits of onion in it. I don’t measure how much just sprinkle some in. This is also a great recipe to make a head and then just take it out of the fridge and cook when your ready.

I’m always looking for easy pork chop recipes that also taste good. This one came out pretty good and I am sure I will make it again.

Source: Taste of Home Quick Cooking 2008 Cookbook

• 1 egg
• 1-1/2 tsp prepared mustard
• 1 tsp minced garlic
• 1 cup dry bread crumbs
• 4 boneless pork loin chops (1/2 inch thick and 6oz each)
• 2 tbsp vegetable oil

In a shallow bowl, beat the egg, mustard and garlic. Place bread crumbs in another shallow bowl. Dip pork chops in egg mixture, then coat with crumbs. In a large skillet, brown chops on both sides in oil. Cook, uncovered, over medium heat for 5-7 minutes on each side or until juices run clear. Yield: 4 servings

I also like this meal because its fast. I used my electric skillet which worked out well.

I have to admit I have never made salmon before but wanted to give it a try. So when I came across this recipe I thought it sounded easy and tasty.Its now a favorite. I have made it twice so far. The first time I made it the sauce did not turn out the best but the 2nd time it was much better.

Source: Taste of Home Quick Cooking 2008 Annual Recipes Cookbook.

Prep/Total Time: 25 min

• 1 tsp lemon-pepper seasoning divided
• 4 salmon fillets (4-6 oz each)
• 3 tbsp butter divided
  
• 1-1/2 tsp all-purpose flour
• 1/8 tsp salt
• Dash pepper
• Dash cayenne pepper
• 1/4 cup milk
• 1/4 cup heavy whipping cream
• 1/4 cup shredded Swiss cheese

Rub 1/2 tsp lemon-pepper seasoning over both sides of salmon. In a large skillet, cook salmon in 2 tbsp butter for 5-6 minutes on each side or until fish flakes easily with a fork.

Meanwhile in a small saucepan, melt remaining butter. Stir in the flour, salt,pepper,cayenne pepper and remaining lemon-pepper seasoning until blended. Gradually add milk and heavy whipping cream. Bring to a boil; cook and stir for 1-2 minutes or until thickened. Remove from the heat; stir in cheese until melted. Serve with salmon. Yield: 4 servings

Take your time with the sauce. I recommend cooking it in a small sauce pan on the smaller burner.