2010 Recipes | CENTURY 21

2010 Recipes < >

2010 Real Estate Recipes

Gary's Real Estate Recipes

 January 2010

Super Cheesy Tortilla Soup

1 can (10.5oz) Cream of Chicken Soup

1 Can (14.5oz) Chicken Broth

1 can (10oz) Rotel Original Diced Tomatoes with Green Chilies

1 lb Velvetta Cheese cut into 1 inch cubes

2 pounds boneless chicken breast (2-3)

1 large bag of your favorite tortilla chips

Bake chicken breast at 400 degree for 20 minutes or until done.  Cut into bite size pieces.  While chicken is cooking, prepare soup.  In a 2 quart saucepan, combine soup, broth, tomatoes and chilies and bring to a low boil.  Reduce heat to low and add cheese cubes, stirring occasionally to allow cheese to melt.  Add chicken to the mixture.  Line your soup bowl with tortilla chips, spoon soup over chips and serve.  Serves 4

Feburary 2010

Rose" Penne Pasta with Parmesan Cheese

4 Tablespoons Olive Oil

1 medium Onion

1 (15oz) can Tomato Sauce

1 Tablespoon Sweet Basil

1/2 cup of Half and Half

1 teaspoon Black Pepper

1/3 cup Parmesan Cheese

10 oz Penne Rigate Pasta

Cook pasta per the directions on the box.  In a large frying pan, saute onion in olive oil until translucent and starting to brown.  Add tomato sauce, basil and pepper.  Simmer 10 minutes.  Add Half and Half and stir until heated.  Add cooked pasta and toss until coated with tomato mixture.  Serve topped with grated parmesan cheese, makes 4 servings.

 

May 2010

Chicken Croquettes

2 cups cooked, cubed chicken (3-4) boneless breast

1 8oz package cream cheese, softned

1 Tablespoon milk

4 Tablespoon butter, melted

1/2 teaspoon garlic salt

1/4 teaspoon pepper

2-8 oz cans Crescent Rolls

3/4 cup bread crumbs

chicken gravy (optional)

Blend cream cheese, milk and 1 T butter.  Add chicken, garlic salt and pepper.  Separate crescent rolls into 8 rectangles, firmly pressing perforations to seal.  Spoon 1/8 of the meat mixture into center of rectangle.  Pull four corners of the dough to center and seal edges.  Brush tops with remaining butter and dip in bread crumbs.

Bake on cookie sheet for 25 minutes at 350 degrees until golden brown.

July 2010

Gary's Dry Rub Barbecue Chicken

1 whole chicken -cut into pieces

Brine Solution

6 oz honey

3/4 cup Kosher Salt

water

Dry Rub

1 Tablespoon Chili Powder

1 Tablespoon Curry Powder

1 Teaspoon Adobo (purchased in Hispanic Section )

1 teaspoon Ground Cumin

1 teaspoon Hot Paprika

2 teaspoons Cocoa Powder

Place chicken pieces in 1 gallon plastic freezer bag.  Cover chicken with water.  Add salt and honey.  Mix and let sit in refrigerator for 1.5 hours.  Mix remaining ingredients in another gallon plastic freezer bag.  After soaking 1.5 hours, drain chicken and pat dry.  Do not rinse.  Place chicken in bag with Dry Rub.  Toss to cover chicken.  Remove from bag and let sit for 20-30 minutes before grilling.  Grill over indirect heat 45 minutes to 1 hour or until done. Enjoy!

September 2010

Gary's Ultimate Baby Back Ribs

3 Racks of Baby Back Ribs

1/4 cup brown sugar

1 1/2 tablespoon paprika

1 Tablespoon Kosher Salt

1 1/2 Tablespoon Black Pepper

1 teaspoon Garlic Powder

1 teaspoon Onion Powder

1 1/2 teaspoon cayenne red pepper

your favorite sweet barbeque sauce ( I recommend Uncle Yammy's Original Recipe)

In small bowl, combine dry ingredients.  Remove membrane from ribs by grabbing membrane with a dry paper towel and pull to remove.  Apply rub on both sides of ribs.  Wrap each rack of ribs tightly in aluminum foil and marinate in refrigerator for 2-4 hours.  Preheat oven to 300 degrees F.  Bake ribs wrapped tightly in foil at 300 degrees F for 2 1/2 hours.  Remove from oven.  Do not unwrap.  Let cool on counter for 1 hour to firm up.  Unwrap and place on medium heat grill for 10 minutes.  Coat with sweet barbeque sauce and grill for about 5 minutes a side, until they are nicely caramelized.

 

October 2010

Gary's BBQ Jalapeno Chicken

4 Boneless Chicken Breast

4 Slices American Cheese

24 Slices of Pickled Jalapenos (approx)

3/4 Cup of your favorite sweet BBQ sauce

Before removing from grill, spread approximately 2 Tablespoons barbeque sauce on each breast (more is better).  Place at least 6 jalapeno slices on sauce covered chicken.  Allow time for the sauce to heat.  Cover each chicken breast with the sliced cheese, remove when melted and serve.  You can also serve ona bun for a spicy chicken sandwich.

 

November 2010

Gary's Grilled Shrimp in Peanut Sauce

1/4 cup creamy peanut butter

1/4 cup soy sauce

1/4 cup sugar

3 cloves garlic, minced

2 Tablespoons vegetable oil

1 Tablespoon water

1 Teaspoon crushed red pepper

1 1/2 pounds medium shrimp, shelled and deveined

Mix peanut butter, soy sauce, sugar, garlic, oil, water and pepper.  Heat over medium heat to dissolve sugar.  Thread shrimp onto skewers.  Brush with peanut sauce. Grill shrimp skewers 5 to 6 minutes or until shrim turn pink, turn once.  Brush shrimp with peanut sauce before serving.

 December 2010

Christmas Toffee

1 cup sugar

1 cup butter

2 tablespoons water

1 tablespoon light corn syrup

1/2 cup finely chopped toasted almonds

4 1.55oz Hershes's Milk Chocolate bars- broken into small pieces

Spray bottom of 9" round pan with cooking spray.  Cover bottom of pan with almonds. Heat sugar, butter, water and corn syrup to boiling in heavy 2-quart saucepan over medium heat, stirring constantly.  Cook, stirring constantly, to 290 degree on candy thermometer (20-25 minutes).  Mixtue will be light brown and thickened.  Pour into almond covered pan.  Place chocolate pieces evenly over hot candy.  Let stand 1 to 2 minutes until chocolate softens.  Carefully spread chocolate over candy.  Let stand at room temperature until chocolate is firm, about 3 hours. Break candy into pieces with knife. Enjoy!


Member of:
CENTURY 21 The Realty Group

Greenville, NC   -  252.355.7800