Preheat oven to 400 degrees.
In a large bowl, whisk the eggs, sour cream and milk until smooth.
Stir in the remaining ingredients.
Pour into a 2 quart baking dish, coated with cooking spray.
Bake uncovered for 50-60 minutes or until a knife inserted near the center comes out clean.
Serve immediately.
Fire up your grill. This would probably be a total waste if you are a charcoal person, but we use gas. So flip it on and preheat to about 350 degrees.
Season up the ribs with all the dry seasonings…just a light sprinkle of each on both sides, to taste.
Sear the ribs on the grill, about 5 minutes a side. Just enough to get a bit of caramelization and grill marks.
Pop the ribs in the crock pot.
Add the liquid smoke and cook on low for 4-5 hours.
After 4-5 hours, baste both sides of the ribs with your favorite barbecue sauce and crank the crock pot up to high for 1 more hour.
Enjoy! You probably will want a bib.
In a shallow bowl, combine the first seven ingredients.
Put breadcrumbs in a separate shallow bowl.
Coat chicken with sour cream mixture, then coat with breadcrumbs.
Arrange chicken on a rack in a foil lined baking pan. (I neglected to notice this instruction and cooked mine on a cookie sheet coated with cooking spray.
Bake, uncovered at 350 degrees for 30 minutes.
Drizzle with butter.
Bake for an additional 15-20 minutes longer or until juices run clear.
Preheat the oven to 400.
Brown the ground beef.
Drain and rinse with VERY hot water and allowed to drain further.
Mix the milk, eggs, Bisquick and spices together, being sure to break up any lumps in the batter.
Spray a 9 inch pie dish with cooking spray.
Add the ground beef.
Sprinkle the cheese over the top.
Pour the batter over the beef and cheese.
Bake for 30-35 minutes.
Printable version.
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Comments from Recipe Retake Homemade: Thai Chicken Stir Fry July 10, 2010 tags: Chicken , Gluten Free , health-recipes , healthy , Retake Homemade , Thai Admit it. You have a secret love affair with the greasy and overpriced takeout from your local Chinese or Thai place. It’s okay, we all do. But unless you’re one of the rare folks who order everything steamed and off the diet menu (which totally defeats the purpose of Chinese), it’s going to blow your diet, be full of all kinds of fat and sodium, and you’re going to be hungry in a couple of hours and headed back to the fridge for leftovers. My homemade alternative comes from the March/April 2010 issue of Simple and Delicious magazine (LOVE this magazine)–a Thai chicken stir fry that’s healthy, filling, DELICIOUS, and served over brown rice, will keep you from heading to the kitchen with midnight munchies. The original recipe claims to feed 4, which I have to give a beady eye and ask “You’re kidding me, right?” But it most definitely serves 2 at 612 calories and 26 grams of fat (does not include rice in nutrition info totals).
Ingredients:
lb boneless, skinless chicken breasts, cut into 1 inch strips 1 tablespoon olive oil 1 package (16 oz.) frozen stir-fry veggies, thawed 1/4 cup chicken stock (subbed; original recipe calls for unsweetened apple juice)
1/4 cup soy sauce (I used low sodium)
1/4 cup creamy peanut butter 1 tablespoon brown sugar Splenda (original calls for 2 tablespoons brown sugar)
teaspoons garlic powder 1/4 teaspoon ground ginger 1/4 teaspoon cayenne pepper (If you’re not into heat, cut this in half)
hot, cooked brown rice Directions:
Heat the oil over medium high heat.
Stir fry the chicken for 3-4 minutes or until no longer pink.
Add in the veggies and stir fry until tender, about 4-6 minutes.
Meanwhile, in a small bowl or measuring cup, combine the stock, soy sauce, peanut butter, brown sugar Splenda, garlic powder, ginger, and cayenne pepper.
Stir into the chicken and veggie mixture.
Heat through.
Serve over brown rice (1 cup per serving).
