Here's another theme week for ya!! Southern Classics week! These are things traditionally served in the South with maybe a twist or two. Hope you enjoy!!!
Slow-Cooker Barbecue Chicken
24oz boneless, skinless chicken breast
3/4cup barbecue sauce
1/4cup reduced fat Italian dressing
2Tbsp packed brown sugar
1Tbsp Worcestershire sauce
2Tbsp cornstarch
2Tbsp low sodium chicken broth
Put chicken in crock pot. In a bowl, combine barbecue sauce, dressing, brown sugar and Worcestershire sauce. Pour over chicken. Cover and cook on low for 5 hours.
Remove chicken to a cutting board, shred with 2 forks. In a small bowl, mix cornstarch and chicken broth. Stir into sauce in crock pot, cover and cook until sauce is thickened and heated through, 5-10 minutes. Return chicken to pot, stir, cover and continue cooking on low for 45 minutes. Serve chicken on whole-grain buns, over brown rice or with baked potatoes.
(recipe says 166 calories)
I think this came from a Southern Living magazine
"Classic" Apple Dumplings
1 1/2cups sugar
1/2tsp ground Cinnamon divided
1/2tsp ground nutmeg, divided
2Tbsp Butter
2 1/4 cups all-purpose flour
2tsp baking powder
1/2tsp salt
2/3cup shortening
6small Rome apples (about 1 3/4lbs)
1/2cup milk
1/3cup sugar
1/4cup butter, cut into 6 equal pieces
1/2cup chopped pecans, toasted
Preheat oven to 375. Combine 1 1/2cups sugar, 1/4tsp cinnamon, an d1/4tsp nutmeg in saucepan. Stir in 1 1/2cups water; bring to boil. Reduce heat; simmer, stirring occasionally, 5 minutes. Remove from heat; stir in 2Tbsp butter. Combine flour, baking powder, and salt. Cut shortening with a pastry blender (or 2 butter knives) until crumbly. Cover and chill. Meanwhile, peel and core apples.
Stir milk into flour mixture until moistened. turn out onto lightly floured surface, and knead 3-4 times. Roll into an 18x12 rectangle. Cut into 6 (6") squares. Place 1 apple in center of each square.
Combine 1/3cup sugar and remaining 1/4tsp cinnamon and 1/4tsp nutmeg; sprinkle over apples. Press 1pc of butter into each apple center. Moisten edges of dough with water; fold dough over apples, pinching edges to seal. Place dumplings in a lightly greased 13x9" baking dish. Pour sugar syrup over dumplings.
Bake at 375 for 40 minutes or until golden brown. Sprinkle with toasted pecans.
Southern Living Magazine October 2009
Cheesy Chicken Pot Pie
3cups chopped cooked chicken
1pkg (16oz) frozen mixed veggies (carrots, corn, green beans, peas), thawed and drained
1/2lb (8oz) velveeta cheese (I think I'm going to do cheddar or some mixture of cheeses instead)
1can (10 3/4oz) reduced sodium condensed cream of chicken soup
1can (8oz) refrigerated crescent rolls
Heat oven to 375.
Combine first 4 ingredients in 13x9" baking dish.
Unroll dough; place over chicken mixture.
Bake 20-25 minutes or until crust is golden brown.
350 calories/ serving (makes 8 servings)
kraftrecipes.com
Fried Chocolate Pies
2cups 1/2 and 1/2
8ozs semisweet chocolate, chopped
1/2cup granulated sugar
1/4cup cornstarch
2Tbsp butter
2cups flour
1tsp baking powder
1/2tsp salt
6Tbsp shortening, at room temp
1lg egg, plus 1lg egg white
5Tbsp ice water
3cups vegetable oil, for frying
Confectioners' sugar, for dusting
In heavy, medium saucepan, combine 1/2 and 1/2, chocolate, granulated sugar and cornstarch. Bring just to a boil over medium heat and cook, whisking, until thickened, about 1 minute. Remove from heat and stir in butter. Let cool slightly, then press plastic wrap onto the surface to cover. Refrigerate until cold, at least 2 hours or overnight.
In a lg bowl, toss together flour, baking powder and salt. Using your fingers or a pastry cutter, mix in shortening until coarse crumbs form. In a small bowl, beat together whole egg and ice water. Stir into the flour mixture with a fork until the dough comes together. Divide into 6 even balls.
On a lightly floured surface, roll each ball of dough into a 6" wide disk. Brush a 1/2" border of the beaten egg white around each rim. Spoon 1/3cup of chilled pudding in the center of each disk, spreading slightly. Fold the dough over the filling to cover, press the edges to seal, then crimp with a fork. Transfer to a parchment-paper-lined baking sheet and refrigerate until ready to fry.
In a deep, heavy 9-10" skillet, heat oil over med-high heat until it registers 375 on a deep fry thermometer. Add 2 pies at a time and fry, turning 2-3 times, until deep golden, about 3 minutes. Let cool for 15 minutes, then dust with confectioners' sugar.
rachaelraymag.com
No comments:
Post a Comment