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Volume 17 Number 56
RECIPE DU JOUR
Simply the BEST daily recipe E-zine on the Web!
Recipes, columns, and nostalgia.
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It’s Good Neighbor Recipes Friday!!
Welcome to our Good Neighbor Recipes edition of Recipe du Jour! On Fridays we turn over the recipe presentation to you guys to share and showcase your favorite recipes with the RDJ neighbors. If you have any questions about any of the recipes offered today, please post them at the comments section of the blog site. If you wish to submit your own favorite, guidelines are at the end of this mailing. And don’t forget to forward this mailing to all your friends!
Guidelines for submitting recipes are at the end of this issue.
Table of Contents:
Slow Cooker Peanut Butter Chicken
Cheesy Tuna Melts
Sizzling Pork Medallions
Chicken Supreme
Daikon Cakes
Mom’s Missouri
Chocolate Peppermint Pie
Crispy Peanut Squares
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This is so easy to put together and can sit in the slow cooker for 6 hours. By Lori Lange via Wendy
Slow Cooker Peanut Butter Chicken
Serves 6.
1 (4-lb) whole chicken, rinsed (giblets, etc. removed) *
1/2 cup crunchy peanut butter (unless you prefer creamy)
1/4 cup soy sauce
1/4 cup brown sugar
3 Tbsp white wine vinegar
3 Tbsp water
2 large cloves garlic, crushed
1 lime, cut into wedges
chopped peanuts for serving, optional
chopped chives for garnish,, optional
Place the chicken in the slow cooker.
In a medium bowl, whisk together the peanut butter, soy sauce, brown sugar, vinegar, water and garlic. Pour over the chicken.
Place the lid on the slow cooker and cook on low for 6 to 8 hours. Cook until the internal temperature of the leg is at 160F.
Remove the chicken to a cutting board, slice and serve with a spoonful of the sauce in the slow cooker.
If you wish to thicken up the sauce, wrap the chicken in foil to rest, spoon some of the sauce into a saucepan and whisk in 1 tablespoon cornstarch. Heat over medium, stirring, until the sauce thickens.
This chicken is especially good over steamed rice. Serve with lime wedges to squeeze over individual servings, and top with a sprinkle of peanuts and chives, if desired.
*You can also prepare this recipe using skinless chicken thighs. Boneless chicken breasts tend to dry out in the slow cooker, so I’d avoid using those.
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Cheesy Tuna Melts
1 (6 ounce) can tuna, drained
1/3 cup chopped celery
2 tablespoons mayonnaise
1 pinch salt
4 English muffins, split and toasted
8 slices ripe tomato
8 slices Cheddar cheese
Preheat oven to broil.
In a bowl, combine together tuna, celery, mayonnaise and salt; mix well. Spread tuna mixture onto the toasted muffin halves and place them on a baking sheet. Top each half with a slice of tomato and a slice of cheese.
Broil until cheese is melted, about 3 to 5 minutes.
Sue
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Rich’s Note: Westerns (from 2000)
I used to love the old westerns. Have Gun Will Travel, Broken Arrow, Yancy Derringer, Gunsmoke, Tales of Texas Rangers, The Lone Ranger, The Restless Gun, Cimmeron Strip, Bat Masterson, Cheyenne, Sugarfoot, Bronco Lane, Texas John Slaughter, Buffalo Bill Junior, Tombstone Territory, and all the others.
Every day I’d strap my own gun on and go out after the bad guys, not looking for trouble, but ready to give it if need be. My horse was a tire wedged between fence boards and I rode all day except when I was practicing getting shot and dying (stagger to the left, spin one quarter turn, go down to one knee as I tried to get off a last shot, drop the pistol, and follow it down, left foot giving one last twitch to make it final). I played Sneaky Cowboy Up the Stairs and Sneaky Cowboy in the Closet. I worked on my quick draw for hours and hours.
Somewhere along the line I switched to liking the detective shows. 77 Sunset Strip, Bourbon Street Beat, Richard Diamond, Mike Hammer, Surfside 6, Meet McGraw, and all the others. I started wearing sportcoats to play in in the middle of summer. I set up a desk in the basement. I threw back shots of Kool-Aid, which I kept in a desk drawer.
I have to admit that that I’m glad I discovered girls and other interests before cartoons took over the airwaves. Yabba dabba doo!
. . .
The above column is copyright © 2014 by Richard Rowand. All rights reserved worldwide.
Rich can be reached at rrowand@gmail.com
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This is a terrific company bar-b-que recipe. Grilled pineapple right next to it on the grill and on the plate is a good complement. If I had an indoor grill pan, I’d probably make this every season! D- at the lake
Sizzling Pork Medallions
Yield: 3 – 4 servings
3/4 lb. pork tenderloin
2 T. teriyaki sauce
1 T. fresh lime juice
1 T. vegetable oil
1 t. brown sugar
1/2 t. red pepper flakes
Trim any fat and silverskin from the tenderloin. Cut the pork into about 8 or 9 slices approximately 3/4″ – 1” thick on an angle.
In a small bowl, mix teriyaki sauce, lime juice, vegetable oil, brown sugar and red pepper flakes. Pour into a gallon-size zip bag and add the pork medallions. Toss to coat in the mixture. Let marinate in the refrigerator for at least 30 minutes, up to 4 hours.
Preheat an outdoor grill for high heat and lightly oil grate.
Cook on the prepared grill, turning and brushing with the teriyaki sauce mixture frequently. Cook 8 – 10 minutes, or to desired doneness.
D-’s Note: The original recipe called for cutting the tenderloin into 1” cubes and threading the cubes onto skewers. I eliminated that by doing these as ‘medallions’. And I double everything for 2 tenderloins. If someone doesn’t like the heat, reduce the pepper flakes.
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CHICKEN SUPREME
4 boneless chicken breasts
1 medium onion, thinly sliced
2 Tbs. margarine
4 oz. can mushrooms
1/2 tsp. salt
1/4 tsp. pepper
1 can cream of mushroom soup
2/3 cup sour cream
1/2 cup milk
1 pkg. Chicken Rice-a-Roni (prepared)
Cube chicken breasts and brown in margarine using a large skillet. Add onion and sauté until tender. Add mushrooms with liquid. Sprinkle with salt and pepper. Cover and simmer 30 minutes. Add soup, sour cream, and milk. Heat 10 minutes, stirring to blend. Remove from heat and serve over prepared rice mix.
Substitute a thin pasta or a Ziti. Or how about a big biscuit??
Lou
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Daikon, a larger, milder Asian cousin of the red radish. It’s incredibly versatile, and can be eaten raw, roasted, pickled, stir fried, mashed, grated, or made into popular pan-fried cakes. From Food and Recipes via Wendy
Daikon Cakes
4 servings
1 1/2 cups grated daikon
2 teaspoons salt
1 clove garlic, minced
1/2 red onion, chopped
1 egg, beaten
1/2 cup breadcrumbs
1/2 teaspoon ground black pepper
1/2 teaspoon paprika
1/2 teaspoon chili-garlic sauce
1 1/2 cups vegetable oil
Place the grated daikon in a large bowl, sprinkle with salt and refrigerate for 30 minutes.
Drain the daikon and stir in the garlic, onion, egg, breadcrumbs, pepper, paprika, and chili garlic sauce.
Mix well and form into small, round patties.
Pour oil into a large skillet and place over medium heat.
Fry daikon patties in hot oil until golden brown and drain on paper towels.
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Mom’s Missouri
6 potatoes, thinly sliced and divided
2 onions, thinly sliced and divided
1 1/2 pounds ground beef, divided
2- 14 1/2 ounce cans crushed tomatoes, divided
salt and pepper for taste
Place a layer of potatoes in the bottom of a lightly greased 13″ x 9″ baking pan.
Top with a layer of onions.
Add a layer of beef, a layer of tomatoes, salt and pepper.
Continue to layer until all ingredients have been used.
Bake 350F for one hour.
Sue
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Chocolate and peppermint are two of my favorite food groups so naturally, this is beyond divine & a real treat! From wwwculinary.net via Wendy
Chocolate Peppermint Pie
1 (9-inch) pie crust (press-in or fancy)
1/2 cup (1 stick) butter, softened
8 ounces cream cheese, softened
3/4 cup sugar
1/2 cup pasteurized egg product
1/2 cup whipping cream
1 cup white chocolate chips, melted and cooled
1/2 cup (20) peppermint candies, crushed
1/2 cup semi-sweet chocolate chips, melted and cooled
Pie Crust – Preheat oven to 400F.
Place or press dough into 9-inch pie pan. Prick pastry with a fork. Line bottom and up sides of crust with foil and add dried beans or pie weights. Bake 15 minutes, remove foil. Bake an additional 10 to 15 minutes, until crust is golden. Remove to wire rack; cool completely.
Filling – In bowl, beat together butter, cream cheese and sugar.
Combine egg product and whipping cream, gradually add to butter mixture while beating, scraping bowl often. Beat until light and fluffy, about 5 minutes. Reserve half of mixture in small bowl.
Add cooled white chocolate to remaining half of mixture; beat well. Stir in crushed candy. Spread in baked pie crust; chill 10 minutes.
Return reserved butter mixture to bowl, add cooled semi-sweet chocolate; beat well. Spread over white chocolate layer. Refrigerate at least 2 hours.
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Crispy Peanut Squares
1 cup sugar
1 cup light corn syrup
1 cup creamy peanut butter
1 tsp vanilla extract
6 cups crisp rice cereal squares
1 cup peanuts
Combine first 3 ingredients in a glass bowl, microwave at High 3 to 4 minutes or until melted, stirring once. Stir in vanilla.
Fold in cereal and peanuts. Spread mixture into a lightly greased 13×9 inch pan. Cover and chill 1 hour or until set. Cut into small squares. Yield 4 dozen
jodie
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Good Neighbor Recipes appears every Friday. To submit your recipe to Recipe du Jour’s Good Neighbor Recipes, simply send it via email to rrowand@gmail.com Use “GNR” and the title of your recipe as the subject. Feel free to include some words about yourself or the recipe (please keep it short). Look at the format we use when we present our recipes and try to be similar. Do not submit recipes in “bulleted” or 2 column format. Be sure to be specific in your measurements (don’t just say “a small can” of something, give the amount). One recipe per email, please. We reserve the right not to print everything we receive. By submitting to Good Neighbor Recipes, you give us permission to publish your submission in our daily ezine and in any other format, such as a printed collection, without recompense now or in the future. WARNING: If you don’t follow the guidelines above, we won’t be able to use your recipe!
The nutritional analysis given with some recipes is intended as a guide only.
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Rich Rowand 