Re: [CnD] Need a Recipe Repost Please

[Lisa Belville via Cookinginthedark]

Jeanne, thanks so much.

Lisa


Lisa Belville
lisa...@frontier.com
missktlab1...@frontier.com

- Original Message - 
From: "Jeanne Fike via Cookinginthedark" 

To: 
Cc: "Jeanne Fike" 
Sent: Saturday, July 15, 2017 5:21 PM
Subject: Re: [CnD] Need a Recipe Repost Please



Hi Lisa,
I found the recipe in my email. It's below my name.
Hth   Jeanne

Lemon Herb Chicken

Yield: 6 servings
Source: The Complete Idiot's Guide to Terrific Diabetic Meals

Ingredients

-  1/4 cup olive oil
-  1/4 cup fresh lemon juice
-  2 tablespoons herbes de Provence
-  1/4 teaspoon freshly ground black pepper
-  6 (3 ounce) boneless, skinless chicken breast halves
-  Vegetable oil cooking spray

Directions

In a 1-gallon self-closing plastic bag, combine oil, lemon juice, herbes 
de Provence, black pepper, and chicken; seal the bag and shake to coat.

Refrigerate 30 to 60 minutes.

When you are ready to cook, spray a grill rack with cooking spray. Preheat 
a gas grill to medium/medium-high or prepare a medium-hot fire in a 
charcoal grill, with the rack placed 4 to 6 inches above the heat.


Remove chicken from marinade and discard marinade.

Place chicken on the grill and cook for 10 to 15 minutes or until chicken 
is cooked through and no longer pink, and its juices run clear, turning 
once.

(Internal Temperature of 165 F)

Nutritional Information Per Serving

Calories: 175 ; Protein: 21 g ; Fat: 13 g ;
Sodium: 76 mg; Cholesterol: 68 mg ;
Dietary Fiber: 0 g ; Carbohydrates: 0.5 g
Exchanges: 3 Lean Meat, 2 Fat

-Original Message-
From: Lisa Belville via Cookinginthedark 
[mailto:cookinginthedark@acbradio.org]

Sent: Saturday, July 15, 2017 5:04 PM
To: cookinginthedark@acbradio.org
Cc: Lisa Belville
Subject: [CnD] Need a Recipe Repost Please

Hi, all.

Last week Dale posted a recipe for Lemon Herb chicken.  I can't access the 
archives, so would someone be kind enough to repost it?


Thanks in advance.

Lisa
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Re: [CnD] Need a Recipe Repost Please

[Jeanne Fike via Cookinginthedark]

Hi Lisa,
I found the recipe in my email. It's below my name.
Hth   Jeanne

Lemon Herb Chicken

Yield: 6 servings
Source: The Complete Idiot's Guide to Terrific Diabetic Meals

Ingredients

-  1/4 cup olive oil
-  1/4 cup fresh lemon juice
-  2 tablespoons herbes de Provence
-  1/4 teaspoon freshly ground black pepper
-  6 (3 ounce) boneless, skinless chicken breast halves
-  Vegetable oil cooking spray

Directions

In a 1-gallon self-closing plastic bag, combine oil, lemon juice, herbes de 
Provence, black pepper, and chicken; seal the bag and shake to coat.
Refrigerate 30 to 60 minutes.

When you are ready to cook, spray a grill rack with cooking spray. Preheat a 
gas grill to medium/medium-high or prepare a medium-hot fire in a charcoal 
grill, with the rack placed 4 to 6 inches above the heat.

Remove chicken from marinade and discard marinade.

Place chicken on the grill and cook for 10 to 15 minutes or until chicken is 
cooked through and no longer pink, and its juices run clear, turning once.
(Internal Temperature of 165 F)

Nutritional Information Per Serving

Calories: 175 ; Protein: 21 g ; Fat: 13 g ;
Sodium: 76 mg; Cholesterol: 68 mg ;
Dietary Fiber: 0 g ; Carbohydrates: 0.5 g
Exchanges: 3 Lean Meat, 2 Fat

-Original Message-
From: Lisa Belville via Cookinginthedark [mailto:cookinginthedark@acbradio.org] 
Sent: Saturday, July 15, 2017 5:04 PM
To: cookinginthedark@acbradio.org
Cc: Lisa Belville
Subject: [CnD] Need a Recipe Repost Please

Hi, all.

Last week Dale posted a recipe for Lemon Herb chicken.  I can't access the 
archives, so would someone be kind enough to repost it?

Thanks in advance.

Lisa
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[CnD] Need a Recipe Repost Please

[Lisa Belville via Cookinginthedark]

Hi, all.

Last week Dale posted a recipe for Lemon Herb chicken.  I can't access the 
archives, so would someone be kind enough to repost it?

Thanks in advance.

Lisa
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[CnD] How Do You Subscribe to the CND Podcast?

[Dani Pagador via Cookinginthedark]

Hi, Everyone.
I have an iPodTouch and don't listen to podcasts, but would like to
start by subscribing to CND's show. How do I go about doing this?

Thanks,
Dani
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[CnD] PECAN PIE BALLS

[Sugar Lopez via Cookinginthedark]

PECAN PIE BALLS

The yummiest part of a Pecan Pie with a little kick! I made these for
Thanksgiving and several holiday parties. They were a huge hit with all.
Especially, for my healthy "portion controlled" friends! They liked the fact
that they could have one pie ball instead of being served one slice of pie
and only eating a small portion of it. A lot of people have asked about a
non alcoholic version: try almond extract if you do not like the taste of
alcohol. You can also use a rum non alcohol flavoring. Add a little water to
equal liquid amount. Vanilla wafers can be subbed for graham crackers.

Serves: 24 balls

 

2 1/2 c pecans, toasted and chopped

1 c graham crackers, crushed (vanilla wafers, oreos can be subbed if you do
not like graham crackers)

1 c brown sugar, firmly packed

1/2 tsp salt (if you can not handle the sodium, don't use it!)

2 Tbsp maple syrup

1/4 c bourbon, brandy or spiced rum. non alcoholic version: use almond
extract, rum extract, or any other that may suit your taste. add a little
water/juice to equal the liquid amount.

1 tsp vanilla

7 oz dark chocolate bark. if you prefer white chocolate...go for it!

1 tsp coarse sea salt (optional)

 

Combine first four ingredients in large bowl. Add maple syrup, bourbon, and
vanilla. Use your hands to make sure all the ingredients are mixed
thoroughly. Almond extract can be subbed for non alcohol version...add water
to equal liquid amount. You can also try non alcohol rum flavoring.

 

Form balls by scooping a tablespoon size amount of mixture and rolling in
hands to form balls. Place balls on cookie sheet lined with parchment paper.
Tip: After all balls are made, roll balls again with slightly water damped
hands. This will make balls smooth before dipping in chocolate Place balls
on cookie sheet in freezer for 2 hrs.

 

Melt chocolate bark in a double boiler or microwave per directions on
package. Dip frozen balls into chocolate, then place on the parchment paper
lined cookie sheet.

 

Optional: Sprinkle a few grains of coarse sea salt on balls before the
chocolate sets.

 

These freeze well. Take out of freezer and let sit for 15 minutes. They are
also good frozen!

 

Cup Of Recipes

 

 

There is speaking grace. Colossians 4:6 says, "Let your speech be always
with grace, seasoned with salt, that ye may know how ye ought to answer
every man."

~Blessings, Sugar

 

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[CnD] QUICK & EASY CINNAMON PRETZELS

[Sugar Lopez via Cookinginthedark]

QUICK & EASY CINNAMON PRETZELS

These Cinnamon & Sugar Pretzels are a quick and easy snack that the kids
will ask for over and over again. Not to mention, it makes a great gift all
year round!

Serves 10

 

3/4 C Coconut Oil

3/4 C Pure Cane Sugar

3 TSP Cinnamon

1 15 oz. Bag Pretzel Twists

 

PREHEAT oven to 350.

In a Large Batter Bowl mix together coconut oil, sugar and cinnamon.

 

Stir in pretzel twists until incorporated.

On Large Bar Pan spread pretzels evenly.

Baking 15-20 minutes until mixture has dried.

Allow to cool before serving.

 

Cup Of Recipes

 

 

There is speaking grace. Colossians 4:6 says, "Let your speech be always
with grace, seasoned with salt, that ye may know how ye ought to answer
every man."

~Blessings, Sugar

 

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[CnD] DIABETIC STRAWBERRY SMOOTHIE

[Sugar Lopez via Cookinginthedark]

DIABETIC STRAWBERRY SMOOTHIE   

1 (8 oz.) carton plain nonfat yogurt

1/4 c. skim milk

1 tsp. (3 packets) Equal

3 c. frozen strawberries

1 c. ice cubes

Combine yogurt, milk and Equal in blender. With blender running, add
strawberries, a few at a time, through opening in lid. Blend until smooth.
Add ice cubes, one at a time, blending until slushy.

Makes 4 (6 ounce) servings.

 

Cup Of Recipes

 

 

There is speaking grace. Colossians 4:6 says, "Let your speech be always
with grace, seasoned with salt, that ye may know how ye ought to answer
every man."

~Blessings, Sugar

 

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Re: [CnD] fries not cooking properly

[carolyn boccioletti via Cookinginthedark]

Ana, if you cook them in a baking pan, I just put them into the greased pan and 
bake at 375 to 400 degrees for at least 10 minutes uncovered of course.

But after 5 minutes, I use a big flat round draining vegetable spoon which is 
available in most department stores or home depot or other cooking supply 
stores.  Lift and turn the fries so that the crispy side is up.  Then cook for 
another 5 minutes.

They should be crisply cooked by then.

Try this method and let us know how it turns out for you.

But I must add that the method Sandy put forth is another excellent and very 
sure way to cook the fries.

Carol B.



-Original Message-
From: Sandy via Cookinginthedark [mailto:cookinginthedark@acbradio.org] 
Sent: Saturday, July 15, 2017 10:50 AM
To: cookinginthedark@acbradio.org
Cc: Sandy 
Subject: Re: [CnD] fries not cooking properly

Are you piling them on top of each other? they should be laying in a single 
layer on a cookie sheet. 


Fear is just excitement in need of an attitude adjustment! 
-Original Message-
From: Ana via Cookinginthedark [mailto:cookinginthedark@acbradio.org]
Sent: Friday, July 14, 2017 3:15 PM
To: cookinginthedark@acbradio.org
Cc: Ana
Subject: [CnD] fries not cooking properly

Hello there, I have fries that I cook in the oven, but they don't turn out 
cooked, we do them on for hundred but I don't know why the don't cook.  can 
someone help?
Feel free to join us at the following address 
angelsonges+subscr...@groups.io
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Re: [CnD] fries not cooking properly

[Sandy via Cookinginthedark]

Are you piling them on top of each other? they should be laying in a single
layer on a cookie sheet. 


Fear is just excitement in need of an attitude adjustment! 
-Original Message-
From: Ana via Cookinginthedark [mailto:cookinginthedark@acbradio.org] 
Sent: Friday, July 14, 2017 3:15 PM
To: cookinginthedark@acbradio.org
Cc: Ana
Subject: [CnD] fries not cooking properly

Hello there, I have fries that I cook in the oven, but they don't turn out
cooked, we do them on for hundred but I don't know why the don't cook.  can
someone help?
Feel free to join us at the following address 
angelsonges+subscr...@groups.io
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Re: [CnD] Recipe: Sweet Hot Mustard Chicken

[Deborah Barnes via Cookinginthedark]

Hi Dani,

While looking for a work-related email, I found a recipe sent in June.  It's 
the Sweet Mustard Chicken.  It said:

1/2 teaspoon chipotle powder (see note)

I did not see the note in the recipe.  Do you know what the note said 
originally?

Thanks,

Deb B.

-Original Message-
From: Dani Pagador via Cookinginthedark [mailto:cookinginthedark@acbradio.org] 
Sent: Friday, June 23, 2017 2:33 PM
To: cookinginthedark
Cc: Dani Pagador
Subject: [CnD] Recipe: Sweet Hot Mustard Chicken

Hi, Everyone.
This recipe comes from Jonathan Rawlings. He moderates the Blindcooks list on 
Freelists.

More Later,
Dani


Sweet Hot Mustard Chicken

Serves 4 to 6 as a main dish

10 bone-in, skin-on chicken thighs, trimmed
1/2 cup Dijon mustard
1/4 cup light brown sugar
1/4 cup red wine vinegar
1 teaspoon kosher salt
1 teaspoon black pepper, coarsely ground
1 teaspoon dry mustard powder
1/2 teaspoon chipotle powder (see note)
3/4 teaspoon cayenne pepper
4 large garlic cloves, minced
1 large onion, sliced and separated into rings

1. Working with one chicken thigh at a time, cut 2 or 3 deep gashes in the 
meat.  Place the chicken into a 1-gallon zip top bag.

2. Combine the mustard, brown sugar, vinegar, salt, pepper, mustard powder, 
chipotle, garlic, and cayenne pepper in a medium bowl and thoroughly combine. 
Pour the marinade over the chicken in the bag, then seal the bag, pressing out 
all the air. Gently massage the marinade into the meat. Place the bag in a 
large bowl or on a rimmed cookie sheet, then refrigerate at least 8 hours or up 
to 24 hours.

3. When ready to cook, preheat your oven to 450 degrees F. Line a rimmed baking 
sheet with foil or parchment paper, then cover the pan with the slices of 
onion. Place the chicken thighs on top of the onion slices, skin-side up,then 
pour the remaining marinade evenly over the chicken. Sprinkle with a pinch or 
two of additional kosher salt, black pepper, and cayenne pepper to taste.

4. Bake the chicken for 35 to 45 minutes, or until done. Remove the sheet pan 
to a heatproof surface, and using tongs, transfer the chicken to a large 
serving platter.  Keep warm.

5. Pour the juices on the baking sheet into a small saucepan and place over 
high heat. Bring to a rapid boil, skimming the fat from the surface as 
necessary, until reduced by half; roughly 5 to 8 minutes.
Pour the sauce evenly over the chicken and serve immediately with the onion 
slices.
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Re: [CnD] fries not cooking properly

[Ana via Cookinginthedark]

Hello there Helen, they are store bought

-Original Message-
From: Helen Whitehead via Cookinginthedark
Sent: Friday, July 14, 2017 6:49 PM
To: cookinginthedark@acbradio.org
Cc: Helen Whitehead
Subject: Re: [CnD] fries not cooking properly

Ana, another thing you can do is don't layer them.
Are they store bought? Have you asked someone to read the directions for
you? Or are they homemade?

-Original Message-
From: Ana via Cookinginthedark [mailto:cookinginthedark@acbradio.org]
Sent: Friday, July 14, 2017 4:15 PM
To: cookinginthedark@acbradio.org
Cc: Ana 
Subject: [CnD] fries not cooking properly

Hello there, I have fries that I cook in the oven, but they don’t turn out
cooked, we do them on for hundred but I don’t know why the don’t cook.  can
someone help?
Feel free to join us at the following address
angelsonges+subscr...@groups.io
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