Friday, May 25, 2007

Hot and Sweet Green Beans

This is a Paula Dean recipe. I've adapted it a tad.

4 cans french style green beans, drained
3/4 c. firmly packed brown sugar
2 T. chili powder
10 slices bacon

Preheat oven to 350 degrees.
Spoon green beans in a 13x9x2 inch baking dish. In a small bowl, combine brown sugar and chili powder. Sprinkle evenly over green beans. Place bacon slices, in a single layer, over sugar mixture. Bake for 45 minutes or until bacon is crisp.

Diabetic Fruit Salad

My mother introduced me to this salad. None of us are diabetic, but we look for ways to cut back on sugar.

1 (15 oz) can fruit mix, well drained
1 c. seedless green grapes, halved
1 c. seedless orange, peeled and cubed
1 c. heavy whipping cream
2 T sugar substitute (I use Splenda)
1/2 t. vanilla

In medium bowl, combine fruit. Mix lightly, cover, refrigerate until serving time.

In chilled bowl, beat cream at high speed, scraping sides of bowl often until soft peaks form (1 min). Gradually add sugar substitute and vanilla. Continue beating until peaks form (1 min). Cover. Refrigerate until serving time.

To serve: Combine chilled fruit and whipping cream. Mix lightly.

Caribbean Grilled Chicken Thighs

by Southern Living

Prep: 10 min.
Marinate: 8 hours
Cook: 16 min.

8 large chicken thighs, skinned
1/2 c. light soy sauce
1/4 c. chopped green onions
1/4 c. lime juice (about 2 large limes)
2 T brown sugar
1 T honey
1 t. dried crushed red pepper
1 large garlic clove, crushed
lime wedges (optional)
fresh parsley sprigs (optional)

Place chicken in an 11x7 baking dish. Combine soy sauce and next 6 ingredients; stir well. Pour over chicken. Cover and marinate in fridge 8 hours or overnight, turning occasionally.

Grill chicken, covered with grill lid, over medium coals 8 minutes on each side or until done. You can reserve marinade, bring it to a boil and baste the chicken as it grills. If desired, garnish with lime wedges and parsley.

I usually fix more than 8 thighs with the same amount of marinade. For last night's graduation celebration, I made 2 batches of marinade for 28 thighs.

Friday, May 4, 2007

Chicken Ramen Salad

This recipe was given to me by my friend, Lynn. I'm trying to convince her to start her own recipe blog. She has a lot of great ones! In the meantime, I'll post this one for her.

2-3 chicken breasts, cooked and diced
1/2 cabbage head, shredded
1/2 c. sliced almonds
1/8 c. sesame seeds
1 pkg. oriental ramen noodles

1/3 c. oil
2 T. sugar
3 T. salad vinegar
1 packet ramen noodle seasoning

Broil almonds and sesame seeds until light brown. Crush ramen noodles with rolling pin. Just before serving, mix the cabbage, chicken, almonds, sesame seeds and noodles. Add the dressing last. Serve immediately.

It is recommended to chill everything before mixing so the salad is refreshingly cool.


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