Friday, November 8, 2013

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DOWNLOAD AND PRINT MY FREE RECIPE CARDS. CARDS ARE 4X6 JPG AND REQUIRE NO SPECIAL SOFTWARE. MOST CARDS ALSO HAVE A MATCHING, BLANK PNG FILE TO CUSTOMIZE IN PHOTOSHOP, OR OTHER LAYERING SOFTWARE.

I LIKE TO MAKE THESE VERSATILE 4X6 RECIPE CARDS BECAUSE YOU CAN PRINT THEM AT HOME OR SEND THEM OUT TO A PHOTO PLACE. THEY CAN BE USED IN TRADITIONAL RECIPE BOXES AND BOOKS AS WELL AS CHEAP-O 4X6 MINIBOOKS! MY FAVORITE WAY TO GO! 


http://molliejohanson.com/wildolive/RecipeCard_Dividers_4x6.pdf

Thursday, February 9, 2012

Wednesday, December 29, 2010

Green Tea Teriyaki Chicken


  • 3-1/2 teaspoons green tea leaves, divided
  • 1 cup boiling water
  • 4 green onions, chopped, divided
  • 3 tablespoons honey
  • 2 tablespoons cider vinegar
  • 2 tablespoons reduced-sodium soy sauce
  • 4 garlic cloves, minced
  • 1/2 teaspoon minced fresh gingerroot
  • 1/8 teaspoon sesame oil
  • 4 boneless skinless chicken breast halves (4 ounces each)
  • Place 2-1/2 teaspoons tea leaves in a small bowl; add boiling water. Cover and steep for 5-6 minutes.
  • Strain and discard leaves; pour tea into a large skillet. Add half of the onions. Stir in the honey, vinegar, soy sauce, garlic, ginger and sesame oil. Bring to a boil. Reduce heat; simmer, uncovered, until sauce is reduced to about 3/4 cup.
  • Add chicken and remaining tea leaves; cover and cook over medium heat for 4-5 minutes on each side or until a meat thermometer reads 170°. Cut chicken into thin slices; serve with sauce and Jasmine or Basmati rice. Garnish with remaining onions. 4 servings.


Nutrition Facts: 1 chicken breast half with 3 tablespoons sauce equals 184 calories, 3 g fat (1 g saturated fat), 63 mg cholesterol, 359 mg sodium, 16 g carbohydrate, trace fiber, 24 g protein. Diabetic Exchanges: 3 lean meat, 1 starch.
Green Tea Teriyaki Chicken published in Taste of Home










These cards were made with digital graphics courtesy of e-scapeandscrap.net


Thursday, October 14, 2010

Chinese Spareribs

3 tablespoons hoisin sauce
1 tablespoon ketchup
1 tablespoon honey
1 tablespoon soy sauce
1 tablespoon sake
1 teaspoon rice vinegar
1 teaspoon lemon juice
1 teaspoon grated fresh ginger
1/2 teaspoon grated fresh garlic
1/4 teaspoon Chinese five-spice powder
1 pound pork spareribs
Directions

In a shallow glass dish, mix together the hoisin sauce, ketchup, honey, soy sauce, sake, rice vinegar, lemon juice, ginger, garlic and five-spice powder. Place the ribs in the dish, and turn to coat. Cover and marinate in the refrigerator for 2 hours, or as long as overnight.
Preheat the oven to 325 degrees F (165 degrees C). Fill a broiler tray with enough water to cover the bottom. Place the grate or rack over the tray. Arrange the ribs on the grate.
Place the broiler rack in the center of the oven. Cook for 40 minutes, turning and brushing with the marinade every 10 minutes. Let the marinade cook on for the final 10 minutes to make a glaze. Finish under the broiler if desired. Discard any remaining marinade.






These cards were made with digital graphics courtesy of
Scrapdragon Designs @ e-scapeandscrap.net


Time to resurrect the Halloween treat cards!



Edible Eyeballs, Pizza Mummies, Apple Bites, Tombstone Eggs, 
Carrot Fingers, Cheese Fingers, Ghost Toasts, Eerie Eyeballs





We hope you really enjoy our Healthy Halloween Recipe Series:
A fun and healthy break from Halloween sweets.


Each card has two snacks on it. Share your thoughts or other ideas with us!
What was your kids favorites?





Wednesday, September 29, 2010

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Now on Facebook! 

Shrimp Salsa

Shrimp Salsa

1 pound medium shrimp; peeled, deveined and cooked.
2 plum tomatoes, seeded and diced
1/4 cup diced red onion
1 bunch of chopped scallions (white and pale green parts only)
1/3 cup chopped fresh cilantro
1 mango, peeled and diced
1/2 serrano chile, seeded and minced OR 1/2 teaspoon crushed red pepper
1 lime, juiced
1/4 cup olive oil
1/2 teaspoon kosher salt
1/4 teaspoon black pepper
::
1- Remove the tails and chop the shrimp and place them in a medium bowl.
2- Add the tomatoes, onion, scallion, mango, cilantro, and chile, and mix to combine.
3- Add the lime juice and oil and toss to mix thoroughly. Season with salt and pepper to taste.
4- Chill until serving time (at least 15 or 20 minutes in order to give flavors time to combine) and serve with tortilla chips and beer.







This card is made with Water World courtesy of The Busy Elf Designs @ e-scapeandscrap.