Easiest Dinner Ever.
http://thelarsonlingo.blogspot.com/2011/05/easiest-dinner-ever.html
Get ready for one of the easiest meals ever.
Of course it involves the crock pot!
Here is what you need:
- Bag of frozen Chicken Breast Tenderloins (2.5-3lb bag)
- 8 oz block of cream cheese (don't use Fat Free! 1/3 less fat or regular is fine)
- Can of Black Beans, drained & rinsed. (or Pinto Beans if you prefer)
- Can of Corn, drained.
- Can of Rotel
Directions:
Put frozen chicken in the crock pot.
Put Cream cheese on top of the chicken.
Dump in the Black Beans (make sure they are drained & rinsed!!!)
Dump in the drained corn.
Dump in the Rotel,
Cover & cook in your Crock Pot on low for 6-8 hours.
Every 2 hours, I stir the ingredients.
You can shred the chicken when it is done, or just leave it as tenderloins.
This is what it looks like after 6 hours:
I turn the crock pot off & let it sit for about 30-45 minutes.
It is a little soupy, but letting it sit causes it to not be as soupy.
I serve this over rice. The rice soaks up some of the soupy-ness.
It makes a lot, it feeds 6-8 adults. You could have it for dinner a couple nights & for lunch.
I actually like it better on the 2nd day, when it isn't as soupy.
So, you could make this the day before & then keep it in your fridge overnight.
When we have it on a leftover day, sometimes I combine the rice & the cream cheese chicken mixture and use it for burritos. Add a tortilla, some lettuce, cheese & salsa.
Easy. Good. Healthy.
And, you could use pinto beans instead of black beans.
Make a tostada or a rice bowl.
So many options!
Whatever floats your boat!
I don't even have a name for it.
I call it "Cream Cheese Crock Pot Chicken"
But, it is like Cream Cheese Chicken Goodness.
Call it whatever you want. It is yummy & so easy to make!
Enjoy!
I'm a wife, mom of three boys. We are busy! My husband started his own IT company, we are home schooling and involved in our church. There is never a dull moment with three boys. One boy already eats like a teenager. I love to cook, sometimes simple and quick meals sometimes long fancy meals.
Tuesday, January 31, 2012
Wednesday, January 11, 2012
Slow Cooker Cilantro Lime Chicken
Slow Cooker Cilantro Lime Chicken
http://www.pipandebby.com/pip-ebby/2011/11/18/slow-cooker-cilantro-lime-chicken.html
Servings: 6 Ready in: 6 hours, 15 minutes
Ingredients:
24-ounce jar medium salsa
Juice from one lime
¼ cup fresh cilantro, chopped
1.25-oz. package taco seasoning
2 jalapeno peppers, finely chopped (optional)
6 boneless chicken breast halves, defrosted
Directions:
1. In a slow cooker, mix together the salsa, lime juice, cilantro, taco seasoning and jalapenos.
Add the chicken and coat with the salsa mixture. Allow the chicken to cook, covered, in the
slow cooker on Low setting for 6 hours. Serve chicken with salsa mixture spooned over top,
or shred and use as a taco filling.
http://www.pipandebby.com/pip-ebby/2011/11/18/slow-cooker-cilantro-lime-chicken.html
Servings: 6 Ready in: 6 hours, 15 minutes
Ingredients:
24-ounce jar medium salsa
Juice from one lime
¼ cup fresh cilantro, chopped
1.25-oz. package taco seasoning
2 jalapeno peppers, finely chopped (optional)
6 boneless chicken breast halves, defrosted
Directions:
1. In a slow cooker, mix together the salsa, lime juice, cilantro, taco seasoning and jalapenos.
Add the chicken and coat with the salsa mixture. Allow the chicken to cook, covered, in the
slow cooker on Low setting for 6 hours. Serve chicken with salsa mixture spooned over top,
or shred and use as a taco filling.
Best Toffee Ever - Super Easy
Best Toffee Ever - Super Easy
http://allrecipes.com/recipe/best-toffee-ever---super-easy/detail.aspx?src=ShareOnFacebook&recipeID=73412&mid=56
Susan Frost
recipe image
Rated: rating
Submitted By: FUNKYSEAMONKEY
Photo By: frances
Prep Time: 5 Minutes
Cook Time: 15 Minutes
Ready In: 1 Hour 20 Minutes
Servings: 32
"Chocolate and almonds top off a rich buttery toffee. A simple recipe that you could easily remember and whip up any time. I always get compliments and requests for more. Use any type of nut that you like in place of the almonds."
Ingredients:
2 cups butter
2 cups white sugar
1/4 teaspoon salt
2 cups semisweet chocolate chips
1 cup finely chopped almonds
Directions:
1. In a large heavy bottomed saucepan, combine the butter, sugar and salt. Cook over medium heat, stirring until the butter is melted. Allow to come to a boil, and cook until the mixture becomes a dark amber color, and the temperature has reached 285 degrees F (137 degrees C). Stir occasionally.
2. While the toffee is cooking, cover a large baking sheet with aluminum foil or parchment paper.
3. As soon as the toffee reaches the proper temperature, pour it out onto the prepared baking sheet. Sprinkle the chocolate over the top, and let it set for a minute or two to soften. Spread the chocolate into a thin even layer once it is melted. Sprinkle the nuts over the chocolate, and press in slightly. Putting a plastic bag over your hand will minimize the mess.
4. Place the toffee in the refrigerator to chill until set. Break into pieces, and store in an airtight container.
http://allrecipes.com/recipe/best-toffee-ever---super-easy/detail.aspx?src=ShareOnFacebook&recipeID=73412&mid=56
Susan Frost
recipe image
Rated: rating
Submitted By: FUNKYSEAMONKEY
Photo By: frances
Prep Time: 5 Minutes
Cook Time: 15 Minutes
Ready In: 1 Hour 20 Minutes
Servings: 32
"Chocolate and almonds top off a rich buttery toffee. A simple recipe that you could easily remember and whip up any time. I always get compliments and requests for more. Use any type of nut that you like in place of the almonds."
Ingredients:
2 cups butter
2 cups white sugar
1/4 teaspoon salt
2 cups semisweet chocolate chips
1 cup finely chopped almonds
Directions:
1. In a large heavy bottomed saucepan, combine the butter, sugar and salt. Cook over medium heat, stirring until the butter is melted. Allow to come to a boil, and cook until the mixture becomes a dark amber color, and the temperature has reached 285 degrees F (137 degrees C). Stir occasionally.
2. While the toffee is cooking, cover a large baking sheet with aluminum foil or parchment paper.
3. As soon as the toffee reaches the proper temperature, pour it out onto the prepared baking sheet. Sprinkle the chocolate over the top, and let it set for a minute or two to soften. Spread the chocolate into a thin even layer once it is melted. Sprinkle the nuts over the chocolate, and press in slightly. Putting a plastic bag over your hand will minimize the mess.
4. Place the toffee in the refrigerator to chill until set. Break into pieces, and store in an airtight container.
Lil' Smokies
Heather Wenstrand
"Throw 1 jar of mustard, 1 jar of grape jelly together, heat with wennies...:) easy!"
"Throw 1 jar of mustard, 1 jar of grape jelly together, heat with wennies...:) easy!"
Wednesday, January 4, 2012
Parmesan Chicken
Parmesan Chicken
2002, Barefoot Contessa Family Style
http://www.foodnetwork.com/recipes/ina-garten/parmesan-chicken-recipe/index.html
Prep Time:
20 min
Inactive Prep Time:
--
Cook Time:
10 min
Level:
Intermediate
Serves:
6 servings
Ingredients
4 to 6 boneless, skinless chicken breasts
1 cup all-purpose flour
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
2 extra-large eggs
1 tablespoon water
1 1/4 cups seasoned dry bread crumbs
1/2 cup freshly grated Parmesan, plus extra for serving
Unsalted butter
Good olive oil
Salad greens for 6, washed and spun dry
1 recipe Lemon Vinaigrette, recipe follows
Directions
Pound the chicken breasts until they are 1/4-inch thick. You can use either a meat mallet or a rolling pin.
Combine the flour, salt, and pepper on a dinner plate. On a second plate, beat the eggs with 1 tablespoon of water. On a third plate, combine the bread crumbs and 1/2 cup grated Parmesan. Coat the chicken breasts on both sides with the flour mixture, then dip both sides into the egg mixture and dredge both sides in the bread-crumb mixture, pressing lightly.
Heat 1 tablespoon of butter and 1 tablespoon of olive oil in a large saute pan and cook 2 or 3 chicken breasts on medium-low heat for 2 to 3 minutes on each side, until cooked through. Add more butter and oil and cook the rest of the chicken breasts. Toss the salad greens with lemon vinaigrette. Place a mound of salad on each hot chicken breast. Serve with extra grated Parmesan.
Lemon Vinaigrette:
1/4 cup freshly squeezed lemon juice (2 lemons)
1/2 cup good olive oil
1/2 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
In a small bowl, whisk together the lemon juice, olive oil, salt, and pepper.
Yield: 6 servings
2002, Barefoot Contessa Family Style
http://www.foodnetwork.com/recipes/ina-garten/parmesan-chicken-recipe/index.html
Prep Time:
20 min
Inactive Prep Time:
--
Cook Time:
10 min
Level:
Intermediate
Serves:
6 servings
Ingredients
4 to 6 boneless, skinless chicken breasts
1 cup all-purpose flour
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
2 extra-large eggs
1 tablespoon water
1 1/4 cups seasoned dry bread crumbs
1/2 cup freshly grated Parmesan, plus extra for serving
Unsalted butter
Good olive oil
Salad greens for 6, washed and spun dry
1 recipe Lemon Vinaigrette, recipe follows
Directions
Pound the chicken breasts until they are 1/4-inch thick. You can use either a meat mallet or a rolling pin.
Combine the flour, salt, and pepper on a dinner plate. On a second plate, beat the eggs with 1 tablespoon of water. On a third plate, combine the bread crumbs and 1/2 cup grated Parmesan. Coat the chicken breasts on both sides with the flour mixture, then dip both sides into the egg mixture and dredge both sides in the bread-crumb mixture, pressing lightly.
Heat 1 tablespoon of butter and 1 tablespoon of olive oil in a large saute pan and cook 2 or 3 chicken breasts on medium-low heat for 2 to 3 minutes on each side, until cooked through. Add more butter and oil and cook the rest of the chicken breasts. Toss the salad greens with lemon vinaigrette. Place a mound of salad on each hot chicken breast. Serve with extra grated Parmesan.
Lemon Vinaigrette:
1/4 cup freshly squeezed lemon juice (2 lemons)
1/2 cup good olive oil
1/2 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
In a small bowl, whisk together the lemon juice, olive oil, salt, and pepper.
Yield: 6 servings
Flag Cake
Flag Cake
2002, Barefoot Contessa Family Style
http://www.foodnetwork.com/recipes/ina-garten/flag-cake-recipe/index.html
Prep Time:
45 min
Inactive Prep Time:
--
Cook Time:
30 min
Level:
Intermediate
Serves:
20 to 24 servings
Ingredients
18 tablespoons (2 1/4 sticks) unsalted butter at room temperature
3 cups sugar
6 extra-large eggs at room temperature
1 cup sour cream at room temperature
1 1/2 teaspoons pure vanilla extract
3 cups flour
1/3 cup cornstarch
1 teaspoon kosher salt
1 teaspoon baking soda
For the icing:
1 pound (4 sticks) unsalted butter at room temperature
1 1/2 pounds cream cheese at room temperature
1 pound confectioners' sugar, sifted
1 1/2 teaspoons pure vanilla extract
To assemble:
2 half-pints blueberries
3 half-pints raspberries
Directions
Heat the oven to 350 degrees F.
Butter and flour an 18 by 13 by 1 1/2-inch sheet pan.
Cream the butter and sugar in the bowl of an electric mixer fitted with the paddle attachment on high speed, until light and fluffy. On medium speed, add the eggs, 2 at a time, then add the sour cream and vanilla. Scrape down the sides and stir until smooth.
Sift together the flour, cornstarch, salt, and baking soda in a bowl. With the mixer on low speed, add the flour mixture to the butter mixture until just combined. Pour into the prepared pan. Smooth the top with a spatula. Bake in the center of the oven for 20 to 30 minutes, until a toothpick comes out clean. Cool to room temperature.
For the icing, combine the butter, cream cheese, sugar, and vanilla in the bowl of an electric mixer fitted with the paddle attachment, mixing just until smooth.
Spread three-fourths of the icing on the top of the cooled sheet cake. Outline the flag on the top of the cake with a toothpick. Fill the upper left corner with blueberries. Place 2 rows of raspberries across the top of the cake like a red stripe. Put the remaining icing in a pastry bag fitted with a star tip and pipe two rows of white stripes below the raspberries. Alternate rows of raspberries and icing until the flag is completed. Pipe stars on top of the blueberries.
I serve this cake right in the pan. If you want to turn it out onto a board before frosting, use parchment paper when you grease and flour the pan.
2002, Barefoot Contessa Family Style
http://www.foodnetwork.com/recipes/ina-garten/flag-cake-recipe/index.html
Prep Time:
45 min
Inactive Prep Time:
--
Cook Time:
30 min
Level:
Intermediate
Serves:
20 to 24 servings
Ingredients
18 tablespoons (2 1/4 sticks) unsalted butter at room temperature
3 cups sugar
6 extra-large eggs at room temperature
1 cup sour cream at room temperature
1 1/2 teaspoons pure vanilla extract
3 cups flour
1/3 cup cornstarch
1 teaspoon kosher salt
1 teaspoon baking soda
For the icing:
1 pound (4 sticks) unsalted butter at room temperature
1 1/2 pounds cream cheese at room temperature
1 pound confectioners' sugar, sifted
1 1/2 teaspoons pure vanilla extract
To assemble:
2 half-pints blueberries
3 half-pints raspberries
Directions
Heat the oven to 350 degrees F.
Butter and flour an 18 by 13 by 1 1/2-inch sheet pan.
Cream the butter and sugar in the bowl of an electric mixer fitted with the paddle attachment on high speed, until light and fluffy. On medium speed, add the eggs, 2 at a time, then add the sour cream and vanilla. Scrape down the sides and stir until smooth.
Sift together the flour, cornstarch, salt, and baking soda in a bowl. With the mixer on low speed, add the flour mixture to the butter mixture until just combined. Pour into the prepared pan. Smooth the top with a spatula. Bake in the center of the oven for 20 to 30 minutes, until a toothpick comes out clean. Cool to room temperature.
For the icing, combine the butter, cream cheese, sugar, and vanilla in the bowl of an electric mixer fitted with the paddle attachment, mixing just until smooth.
Spread three-fourths of the icing on the top of the cooled sheet cake. Outline the flag on the top of the cake with a toothpick. Fill the upper left corner with blueberries. Place 2 rows of raspberries across the top of the cake like a red stripe. Put the remaining icing in a pastry bag fitted with a star tip and pipe two rows of white stripes below the raspberries. Alternate rows of raspberries and icing until the flag is completed. Pipe stars on top of the blueberries.
I serve this cake right in the pan. If you want to turn it out onto a board before frosting, use parchment paper when you grease and flour the pan.
Monday, January 2, 2012
Slow Cooker Meal: Teriyaki Chicken
Slow Cooker Meal: Teriyaki Chicken
Rachael Ray
Ingredients
8 chicken legs with thighs attached
3 tablespoons cornstarch
Salt and pepper
1 bottle Teriyaki sauce
3 tablespoons grated ginger
3 garlic cloves, grated
3 tablespoons honey
6 scallions, white and green parts sliced on a bias, but kept separate
2 cups rice
2 cups water
1 tablespoon sesame seeds, toasted
1 red bell pepper, cut into thin matchsticks
1 cucumber, cut into thin matchsticks
1 large carrot, cut into thin matchsticks
3 tablespoons cilantro, roughly chopped
Juice of 1 lime
3 tablespoons EVOO - Extra Virgin Olive Oil, divided
Yields: Serves 4
Preparation
Step
In a large bowl, dust the chicken legs with cornstarch and season with salt and pepper. Heat a medium skillet over medium-high heat with some EVOO and brown the chicken legs.
Step
In a slow cooker, add browned chicken legs with teriyaki, ginger, garlic, honey and white parts of the scallions. Put the lid on and cook on low for 5 hours or high for 3 hours.
When the chicken is about 20 minutes away from being done, add rice, water, 2 tablespoons EVOO and salt to a medium pot with a lid. Bring the pot of rice up to a boil then drop it down to a simmer. Put the lid on and simmer 10-15 minutes. When the rice is done, fluff with a fork and fold in the green parts of the scallions and sesame seeds.
Just before serving, combine bell pepper, cucumber, carrot, cilantro, lime juice, salt and pepper, and about a tablespoon of EVOO in a bowl.
To serve, scoop a portion of scallion-sesame rice into the bottom of a shallow bowl and top with 2 chicken legs drizzled with a bit of the teriyaki sauce. Garnish with the fresh and crunchy pepper, cucumber and carrot mixture.
Rachael Ray
Ingredients
8 chicken legs with thighs attached
3 tablespoons cornstarch
Salt and pepper
1 bottle Teriyaki sauce
3 tablespoons grated ginger
3 garlic cloves, grated
3 tablespoons honey
6 scallions, white and green parts sliced on a bias, but kept separate
2 cups rice
2 cups water
1 tablespoon sesame seeds, toasted
1 red bell pepper, cut into thin matchsticks
1 cucumber, cut into thin matchsticks
1 large carrot, cut into thin matchsticks
3 tablespoons cilantro, roughly chopped
Juice of 1 lime
3 tablespoons EVOO - Extra Virgin Olive Oil, divided
Yields: Serves 4
Preparation
Step
In a large bowl, dust the chicken legs with cornstarch and season with salt and pepper. Heat a medium skillet over medium-high heat with some EVOO and brown the chicken legs.
Step
In a slow cooker, add browned chicken legs with teriyaki, ginger, garlic, honey and white parts of the scallions. Put the lid on and cook on low for 5 hours or high for 3 hours.
When the chicken is about 20 minutes away from being done, add rice, water, 2 tablespoons EVOO and salt to a medium pot with a lid. Bring the pot of rice up to a boil then drop it down to a simmer. Put the lid on and simmer 10-15 minutes. When the rice is done, fluff with a fork and fold in the green parts of the scallions and sesame seeds.
Just before serving, combine bell pepper, cucumber, carrot, cilantro, lime juice, salt and pepper, and about a tablespoon of EVOO in a bowl.
To serve, scoop a portion of scallion-sesame rice into the bottom of a shallow bowl and top with 2 chicken legs drizzled with a bit of the teriyaki sauce. Garnish with the fresh and crunchy pepper, cucumber and carrot mixture.
Cashew Chicken
Cashew Chicken
Shanna Browning
Chicken breasts, 4 halves
Cashew nuts, whole, 5 oz
1 green onion cut into 1" pieces
Ginger, 3 slices
Green pepper 1
Red pepper 1
Seasoning sauce:
Soysauce 2 T.
Wine 1 T.
Vinegar 1/2 T.
Cornstarch 1/2 T.
Salt 1 tsp.
Sugar 1 tsp.
Cooking Oil (I use EVOO),4 cups
To marinate chicken:
1 Egg white
Cornstarch 1 T.
Soysauce 1 T.
Dice chicken into 1" squares, mix with marinade.
Cut green and red peppers into 1" sqaures
Fry cashews in 1 cup oil and drain, set aside to cool
Deep fry chicken in 3 cups of oil at medium heat for 1 min (until it turns
white)
Remove chicken and drain off oil from pan.
Fry ginger slices and green onion in 2 T. oil, add peppers, salt and stir
for 2 mins.
Then add chicken and seasoning sauce.
When sauce is thickened, turn off heat
Add the cashews and mix well.
Serve with brown or white rice, makes 8 servings
Shanna Browning
Chicken breasts, 4 halves
Cashew nuts, whole, 5 oz
1 green onion cut into 1" pieces
Ginger, 3 slices
Green pepper 1
Red pepper 1
Seasoning sauce:
Soysauce 2 T.
Wine 1 T.
Vinegar 1/2 T.
Cornstarch 1/2 T.
Salt 1 tsp.
Sugar 1 tsp.
Cooking Oil (I use EVOO),4 cups
To marinate chicken:
1 Egg white
Cornstarch 1 T.
Soysauce 1 T.
Dice chicken into 1" squares, mix with marinade.
Cut green and red peppers into 1" sqaures
Fry cashews in 1 cup oil and drain, set aside to cool
Deep fry chicken in 3 cups of oil at medium heat for 1 min (until it turns
white)
Remove chicken and drain off oil from pan.
Fry ginger slices and green onion in 2 T. oil, add peppers, salt and stir
for 2 mins.
Then add chicken and seasoning sauce.
When sauce is thickened, turn off heat
Add the cashews and mix well.
Serve with brown or white rice, makes 8 servings
Best BBQ Chicken
Best BBQ Chicken
Everyday Food (July/August 2008)
Serves 4
Prep time: 5 Minutes
Total Time: 35 Minutes
vegetable oil, for grates
2 tablespoons paprika
2 tablespoons chili powder
coarse salt & ground pepper
1 chicken (about 3 pounds) cut into 10 pieces
2 cups Simple Barbecue Sauce (see below)
1. Heat grill to medium. Lightly oil grates. In a small bowl, combine paprika, chili powder, 2 teaspoons salt, and 1/2 teaspoon pepper; sprinkle spice rub all over chicken. Reserve 1 cup barbecue sauce in small bowl for serving. Keep remaining sauce in another bowl for basting.
2. Grill chicken, turning often, until cooked through, 15 to 20 minutes (if browning too quickly, move to cooler part of grill). During final 5 minutes of cooking, baste chicken with barbecue sauce. Serve chicken with reserved sauce.
Everyday Food (July/August 2008)
Serves 4
Prep time: 5 Minutes
Total Time: 35 Minutes
vegetable oil, for grates
2 tablespoons paprika
2 tablespoons chili powder
coarse salt & ground pepper
1 chicken (about 3 pounds) cut into 10 pieces
2 cups Simple Barbecue Sauce (see below)
1. Heat grill to medium. Lightly oil grates. In a small bowl, combine paprika, chili powder, 2 teaspoons salt, and 1/2 teaspoon pepper; sprinkle spice rub all over chicken. Reserve 1 cup barbecue sauce in small bowl for serving. Keep remaining sauce in another bowl for basting.
2. Grill chicken, turning often, until cooked through, 15 to 20 minutes (if browning too quickly, move to cooler part of grill). During final 5 minutes of cooking, baste chicken with barbecue sauce. Serve chicken with reserved sauce.
Black Bean Quesadilla
Black Bean Quesadilla
Recipe courtesy Sandra Lee Semi-Homemade Cooking, Miramax
Books, 2002.
2 burrito-size flour tortillas
1 (14 1/2-ounce) can refried low-fat black beans
1 cup chunky salsa
1 1/2 cups Mexican-style shredded cheese
1/2 cup prepared guacamole (from the refrigerated section)
2 tablespoons sour cream
Preheat oven to 400 degrees F.
Lay 1 tortilla on a clean work surface. Spread the beans evenly over the tortilla. Spoon 3/4 cup of salsa over the beans, then sprinkle with the cheese. Top with the second tortilla. Place the quesadilla on a foil-covered cookie sheet.
Bake for approximately 15 minutes, or until the cheese is melted and the top is crisp and brown. Meanwhile, swirl the guacamole and sour cream together in a small bowl. Cut the quesadilla into 4 equal portions and transfer to a plate. Serve with the guacamole mixture and remaining 1/4 cup of salsa.
Difficulty: Easy
Prep Time: 5 minutes
Cook Time: 15 minutes
Yield: 2 servings
Recipe courtesy Sandra Lee Semi-Homemade Cooking, Miramax
Books, 2002.
2 burrito-size flour tortillas
1 (14 1/2-ounce) can refried low-fat black beans
1 cup chunky salsa
1 1/2 cups Mexican-style shredded cheese
1/2 cup prepared guacamole (from the refrigerated section)
2 tablespoons sour cream
Preheat oven to 400 degrees F.
Lay 1 tortilla on a clean work surface. Spread the beans evenly over the tortilla. Spoon 3/4 cup of salsa over the beans, then sprinkle with the cheese. Top with the second tortilla. Place the quesadilla on a foil-covered cookie sheet.
Bake for approximately 15 minutes, or until the cheese is melted and the top is crisp and brown. Meanwhile, swirl the guacamole and sour cream together in a small bowl. Cut the quesadilla into 4 equal portions and transfer to a plate. Serve with the guacamole mixture and remaining 1/4 cup of salsa.
Difficulty: Easy
Prep Time: 5 minutes
Cook Time: 15 minutes
Yield: 2 servings
Rosemary-Lemon Chicken with Vegetables
Rosemary-Lemon Chicken with Vegetables
Martha Stewart
Prep: 10 minutes Total: 1 hour 5 minutes
Ingredients
Serves 4.
* 1/4 cup freshly squeezed lemon juice, (from about 2 lemons)
* 1/4 cup olive oil
* 4 cloves garlic, peeled
* 2 tablespoons roughly chopped fresh rosemary leaves, plus sprigs for garnish (optional)
* Coarse salt and ground pepper
* 4 bone-in skin-on chicken breast halves, (10 to 12 ounces each)
* 2 1/2 pounds red new potatoes, halved (or quartered, if large)
* 1 pound white button mushrooms, stems trimmed, washed and dried well
* 1 pint cherry tomatoes
Directions
1. Preheat oven to 450 degrees. In a blender, combine lemon juice, oil, garlic, and rosemary; season generously with salt and pepper. Puree until marinade is smooth. Place chicken in a shallow glass baking dish or large resealable plastic bag. Pour half the marinade over chicken (reserve other half for vegetables); toss to coat. Let marinate 15 minutes at room temperature (or cover dish with plastic and refrigerate up to 24 hours). Lift chicken from marinade, and place on a large rimmed baking sheet; set aside. Discard marinade.
2. Meanwhile, on another large rimmed baking sheet, toss potatoes and mushrooms with reserved marinade; season generously with salt and pepper.
3. Place both baking sheets in oven, with chicken on top rack. After 20 minutes, rotate sheets from top to bottom; 10 minutes later, scatter tomatoes over vegetables. Continue roasting until chicken is cooked through (an instant-read thermometer inserted in the thickest part, avoiding bone, should register 165 degrees., and potatoes and mushrooms are tender and golden brown, about 10 minutes more.
4. Set aside about a third (3 cups) of the vegetables to cool; cover with plastic, and refrigerate to use later for Baked Egg Custard with Cheese. Serve chicken with remaining vegetables and, if desired, garnish with rosemary sprigs.
Martha Stewart
Prep: 10 minutes Total: 1 hour 5 minutes
Ingredients
Serves 4.
* 1/4 cup freshly squeezed lemon juice, (from about 2 lemons)
* 1/4 cup olive oil
* 4 cloves garlic, peeled
* 2 tablespoons roughly chopped fresh rosemary leaves, plus sprigs for garnish (optional)
* Coarse salt and ground pepper
* 4 bone-in skin-on chicken breast halves, (10 to 12 ounces each)
* 2 1/2 pounds red new potatoes, halved (or quartered, if large)
* 1 pound white button mushrooms, stems trimmed, washed and dried well
* 1 pint cherry tomatoes
Directions
1. Preheat oven to 450 degrees. In a blender, combine lemon juice, oil, garlic, and rosemary; season generously with salt and pepper. Puree until marinade is smooth. Place chicken in a shallow glass baking dish or large resealable plastic bag. Pour half the marinade over chicken (reserve other half for vegetables); toss to coat. Let marinate 15 minutes at room temperature (or cover dish with plastic and refrigerate up to 24 hours). Lift chicken from marinade, and place on a large rimmed baking sheet; set aside. Discard marinade.
2. Meanwhile, on another large rimmed baking sheet, toss potatoes and mushrooms with reserved marinade; season generously with salt and pepper.
3. Place both baking sheets in oven, with chicken on top rack. After 20 minutes, rotate sheets from top to bottom; 10 minutes later, scatter tomatoes over vegetables. Continue roasting until chicken is cooked through (an instant-read thermometer inserted in the thickest part, avoiding bone, should register 165 degrees., and potatoes and mushrooms are tender and golden brown, about 10 minutes more.
4. Set aside about a third (3 cups) of the vegetables to cool; cover with plastic, and refrigerate to use later for Baked Egg Custard with Cheese. Serve chicken with remaining vegetables and, if desired, garnish with rosemary sprigs.
Shepherd's Pie
Shepherd's Pie
Martha Stewart
Prep: 20 minutes Total: 35 minutes
You'll like the convenience of this comforting dish. It calls for frozen vegetables instead of fresh and can be made the day before.
To make ahead: Make filling; spoon into baking dish. Spread potatoes over top, and let cool completely. Cover with plastic wrap, and refrigerate up to 1 day. Preheat oven to 425 degrees; remove plastic wrap, and bake until potatoes are lightly browned, 30 to 40 minutes.
Ingredients
Serves 4.
* 1 pound ground beef chuck
* 1 medium onion, chopped
* 1 garlic clove, minced
* 1/4 teaspoon dried thyme
* 2 tablespoons ketchup
* 1 tablespoon all-purpose flour
* 1 box (10 ounces) frozen mixed vegetables (no need to thaw)
* Coarse salt and ground pepper
* 3 cups mashed potatoes
Directions
1. Preheat oven to 425 degrees. Heat a large (5-quart) heavy pot or Dutch oven over high. Cook beef, breaking up meat with a spoon, until no longer pink, 4 to 5 minutes. Add onion and garlic; cook until softened, about 4 minutes.
2. Add thyme, ketchup, and flour; stir until combined. Add 1/2 cup water and vegetables. Cook until vegetables are warmed through and liquid has thickened, about 3 minutes. Season with salt and pepper.
3. Spoon beef mixture into a 2-quart baking dish. Spread potatoes evenly over beef; using a fork, decorate potatoes with lines and peaks. Place dish on a rimmed baking sheet, and bake until potatoes are lightly browned, 10 to 15 minutes. Serve.
Martha Stewart
Prep: 20 minutes Total: 35 minutes
You'll like the convenience of this comforting dish. It calls for frozen vegetables instead of fresh and can be made the day before.
To make ahead: Make filling; spoon into baking dish. Spread potatoes over top, and let cool completely. Cover with plastic wrap, and refrigerate up to 1 day. Preheat oven to 425 degrees; remove plastic wrap, and bake until potatoes are lightly browned, 30 to 40 minutes.
Ingredients
Serves 4.
* 1 pound ground beef chuck
* 1 medium onion, chopped
* 1 garlic clove, minced
* 1/4 teaspoon dried thyme
* 2 tablespoons ketchup
* 1 tablespoon all-purpose flour
* 1 box (10 ounces) frozen mixed vegetables (no need to thaw)
* Coarse salt and ground pepper
* 3 cups mashed potatoes
Directions
1. Preheat oven to 425 degrees. Heat a large (5-quart) heavy pot or Dutch oven over high. Cook beef, breaking up meat with a spoon, until no longer pink, 4 to 5 minutes. Add onion and garlic; cook until softened, about 4 minutes.
2. Add thyme, ketchup, and flour; stir until combined. Add 1/2 cup water and vegetables. Cook until vegetables are warmed through and liquid has thickened, about 3 minutes. Season with salt and pepper.
3. Spoon beef mixture into a 2-quart baking dish. Spread potatoes evenly over beef; using a fork, decorate potatoes with lines and peaks. Place dish on a rimmed baking sheet, and bake until potatoes are lightly browned, 10 to 15 minutes. Serve.
Grilled Chicken with Lemon and Oregano
Grilled Chicken with Lemon and Oregano
Martha Stewart
Prep: 15 minutes Total: 1 hour 15 minutes
Ingredients
Serves 8.
* 1 tablespoon grated lemon zest
* 1/3 cup freshly squeezed lemon juice (from 2 lemons)
* 1/4 cup finely chopped fresh oregano (or 1 tablespoon dried)
* 2 tablespoons olive oil, plus more for grates
* Coarse salt and ground pepper
* 4 chicken halves (1 1/2 pounds each) or 2 whole chickens, split
* 4 lemons, halved crosswise
* Oregano sprigs (optional)
Directions
1. Make marinade: In a small bowl, whisk together lemon zest and juice, oregano, oil, 2 teaspoons coarse salt, and 1 teaspoon pepper. Divide marinade between 2 large resealable plastic bags. Place 2 chicken halves in each bag; shake to coat. Let marinate at room temperature 30 minutes, turning bags occasionally.
2. Preheat grill to medium; lightly oil grates. Remove chicken from marinade, and pat dry with paper towels. Place chicken, skin side up, on grill. Cover and cook, until lightly browned and cooked through, about 20 minutes. Turn chicken over; cover and cook until well browned, 10 to 15 minutes (an instant-read thermometer should register 175 degrees.when inserted into thickest part of meat, avoiding bone). If chicken is browning too quickly, move to cooler parts of grill or turn grill to low heat.
3. Transfer chicken to a cutting board. Tent with foil; let rest 10 minutes. Meanwhile, place lemon halves on grill, cut side down; cook until slightly charred, 8 to 10 minutes. Cut chicken pieces in half; serve with grilled lemon halves, and, if desired, garnish with oregano sprigs.
Martha Stewart
Prep: 15 minutes Total: 1 hour 15 minutes
Ingredients
Serves 8.
* 1 tablespoon grated lemon zest
* 1/3 cup freshly squeezed lemon juice (from 2 lemons)
* 1/4 cup finely chopped fresh oregano (or 1 tablespoon dried)
* 2 tablespoons olive oil, plus more for grates
* Coarse salt and ground pepper
* 4 chicken halves (1 1/2 pounds each) or 2 whole chickens, split
* 4 lemons, halved crosswise
* Oregano sprigs (optional)
Directions
1. Make marinade: In a small bowl, whisk together lemon zest and juice, oregano, oil, 2 teaspoons coarse salt, and 1 teaspoon pepper. Divide marinade between 2 large resealable plastic bags. Place 2 chicken halves in each bag; shake to coat. Let marinate at room temperature 30 minutes, turning bags occasionally.
2. Preheat grill to medium; lightly oil grates. Remove chicken from marinade, and pat dry with paper towels. Place chicken, skin side up, on grill. Cover and cook, until lightly browned and cooked through, about 20 minutes. Turn chicken over; cover and cook until well browned, 10 to 15 minutes (an instant-read thermometer should register 175 degrees.when inserted into thickest part of meat, avoiding bone). If chicken is browning too quickly, move to cooler parts of grill or turn grill to low heat.
3. Transfer chicken to a cutting board. Tent with foil; let rest 10 minutes. Meanwhile, place lemon halves on grill, cut side down; cook until slightly charred, 8 to 10 minutes. Cut chicken pieces in half; serve with grilled lemon halves, and, if desired, garnish with oregano sprigs.
Buffalo Turkey Burgers w/ Blue Cheese Dressing (Best burger EVER)
Buffalo Turkey Burgers w/ Blue Cheese Dressing (Best burger EVER)
Vegetable Oil for drizzle
1lb Ground Turkey
1 1/2 t. Poultry Seasoning (if you don't have this.. throw in some other yummy spices that you do have, because the seasoning is key)
1 T. Grilling Seasioning (Steak Seasoning)
2 Garlic cloves chopped
4 Scallions finely chopped (I used an onion)
1 celery rib from the heart with greens finely chopped (I used half of an outside stalk)
2 T. Butter
1/4 c. Hot sause (Frank's Red Hot is best)
Hamburger Rolls
--
(the below is all the garnish.. I just used blue cheese dressing instead of the sour cream etc, and then I garnished with a slice of tomato, grilled onions, and lettuce...I'm getting hungry)
1 C. Sour Cream
1/2 c Blue Cheese Crumbles
Salt & Pepper
Lettuce
Drizzel oil in mixing bowl, add turkey, seasonings, garlic, scallions (onions) and celery. Mix well and shape 4 1-inch-thick patties.
Heat skillet over med-high heat and cook burgers for 6 min on each side. Remove to plate.
Wipe the pan clean and reduce heat to low. Melt butter in pan and add hot sauce. Return the patties to the skillet and turn to coat. Place the patties on buns (I toasted them in the broiler for a couple minutes first) Then top with fixin's and you are set to enjoy an amazing dinner!
Vegetable Oil for drizzle
1lb Ground Turkey
1 1/2 t. Poultry Seasoning (if you don't have this.. throw in some other yummy spices that you do have, because the seasoning is key)
1 T. Grilling Seasioning (Steak Seasoning)
2 Garlic cloves chopped
4 Scallions finely chopped (I used an onion)
1 celery rib from the heart with greens finely chopped (I used half of an outside stalk)
2 T. Butter
1/4 c. Hot sause (Frank's Red Hot is best)
Hamburger Rolls
--
(the below is all the garnish.. I just used blue cheese dressing instead of the sour cream etc, and then I garnished with a slice of tomato, grilled onions, and lettuce...I'm getting hungry)
1 C. Sour Cream
1/2 c Blue Cheese Crumbles
Salt & Pepper
Lettuce
Drizzel oil in mixing bowl, add turkey, seasonings, garlic, scallions (onions) and celery. Mix well and shape 4 1-inch-thick patties.
Heat skillet over med-high heat and cook burgers for 6 min on each side. Remove to plate.
Wipe the pan clean and reduce heat to low. Melt butter in pan and add hot sauce. Return the patties to the skillet and turn to coat. Place the patties on buns (I toasted them in the broiler for a couple minutes first) Then top with fixin's and you are set to enjoy an amazing dinner!
Chicken and Dumplings
Chicken and Dumplings
Recipe courtesy Sandra Lee
Recipe Summary
Difficulty: Easy
Prep Time: 15 minutes
Cook Time: 30 minutes
Yield: 8 servings
1 whole store-bought roast chicken (about 2 pounds)
2 tablespoons vegetable oil
1 container (7 ounces) chopped onions
6 cans (14 ounces) low-sodium chicken broth
1 teaspoon poultry seasoning
1 teaspoon salt
1/2 teaspoon ground pepper
1 container (14 ounces) pre-cut carrot sticks, chopped
1 container (14 ounces) pre-cut celery sticks, chopped
1 roll (16.3 ounces) golden buttermilk biscuit dough
1 can (10.5 ounces) condensed chicken gravy
Remove skin from chicken and shred meat into large pieces. Set aside.
In a small frying pan, add vegetable oil and heat over medium heat. When oil is hot, add chopped onions and saute until soft.
In a large pot or Dutch oven, add broth, poultry seasoning, salt, pepper, carrots, celery, and sauteed onions. Bring to a boil. Reduce to simmer for about 10 minutes to soften vegetables, and then add shredded chicken. Continue to simmer while making dumplings.
While stew is simmering, prepare dumplings. Open can and remove biscuits. On a lightly floured surface, roll each biscuit to 1/4-inch thick. With a knife, cut each biscuit into 4 pie-pieces. Set aside.
Skim surface for any scum that has risen to top. Stir in chicken gravy.
With the stew still simmering over low heat, stir in dumplings a few at a time. Once all dumplings are in to pot, cover with a tight fitting lid and cook for 10 minutes.
Ladle into bowls and serve piping hot.
Recipe courtesy Sandra Lee
Recipe Summary
Difficulty: Easy
Prep Time: 15 minutes
Cook Time: 30 minutes
Yield: 8 servings
1 whole store-bought roast chicken (about 2 pounds)
2 tablespoons vegetable oil
1 container (7 ounces) chopped onions
6 cans (14 ounces) low-sodium chicken broth
1 teaspoon poultry seasoning
1 teaspoon salt
1/2 teaspoon ground pepper
1 container (14 ounces) pre-cut carrot sticks, chopped
1 container (14 ounces) pre-cut celery sticks, chopped
1 roll (16.3 ounces) golden buttermilk biscuit dough
1 can (10.5 ounces) condensed chicken gravy
Remove skin from chicken and shred meat into large pieces. Set aside.
In a small frying pan, add vegetable oil and heat over medium heat. When oil is hot, add chopped onions and saute until soft.
In a large pot or Dutch oven, add broth, poultry seasoning, salt, pepper, carrots, celery, and sauteed onions. Bring to a boil. Reduce to simmer for about 10 minutes to soften vegetables, and then add shredded chicken. Continue to simmer while making dumplings.
While stew is simmering, prepare dumplings. Open can and remove biscuits. On a lightly floured surface, roll each biscuit to 1/4-inch thick. With a knife, cut each biscuit into 4 pie-pieces. Set aside.
Skim surface for any scum that has risen to top. Stir in chicken gravy.
With the stew still simmering over low heat, stir in dumplings a few at a time. Once all dumplings are in to pot, cover with a tight fitting lid and cook for 10 minutes.
Ladle into bowls and serve piping hot.
Buffalo Chicken Chili Mac
Buffalo Chicken Chili Mac
Rachael Ray
* 2 tablespoons extra-virgin olive oil (EVOO)
* 2 pounds (about 4 to 6, depending on size) boneless, skinless chicken breasts, cut into small bits
* 1 large carrot, peeled and finely chopped
* 1 large onion, chopped
* 3 ribs celery, finely chopped
* 5 large cloves garlic, finely chopped or grated
* 1 tablespoon smoked paprika
* 1 bay leaf
* Salt and freshly ground black pepper
* 2 cups chicken stock
* 1/4 to 1/2 cup hot sauce, depending on how hot you like it
* 1 15-ounce can crushed tomatoes
* 1 pound whole wheat elbow macaroni
* 1/2 cup pepper jack cheese
* 1/2 cup crumbled blue cheese
* 2 scallions, root ends removed and thinly sliced
Yields: 6 servings
Preparation
To make cutting the chicken easier, place it into the freezer for about 15 minutes until it firms up slightly but isn’t frozen through. This will let you cut it up quickly into small pieces.
Preheat broiler and place a large pot of salted water over high heat to bring up to a boil for the whole wheat elbow macaroni.
Step
Place a large pot over medium-high heat and add 2 turns of the pan of EVOO, about 2 tablespoons. Add the chicken bits and brown them, about 5-6 minutes. Add the carrot, onion, celery, garlic, paprika, bay leaf and some salt and freshly ground black pepper. Cook the veggies, stirring frequently, until tender, 3-4 minutes. Add the chicken stock and scrape up any brown bits from the bottom of the pot. Add the hot sauce and crushed tomatoes, and bring up to a bubble. Simmer the chili for 8-10 minutes to let the flavors come together and thicken it slightly.
Step
While the chili is simmering, toss the pasta into the boiling salted water and cook until al dente according to package directions. Once cooked, drain the pasta and toss it into the chili, then transfer everything to a casserole dish. Sprinkle the cheeses evenly over the top and place it under the broiler until the cheeses have melted and the top is golden brown, 2-3 minutes.
Sprinkle the chopped scallions over the top and watch this one disappear in no time.
Rachael Ray
* 2 tablespoons extra-virgin olive oil (EVOO)
* 2 pounds (about 4 to 6, depending on size) boneless, skinless chicken breasts, cut into small bits
* 1 large carrot, peeled and finely chopped
* 1 large onion, chopped
* 3 ribs celery, finely chopped
* 5 large cloves garlic, finely chopped or grated
* 1 tablespoon smoked paprika
* 1 bay leaf
* Salt and freshly ground black pepper
* 2 cups chicken stock
* 1/4 to 1/2 cup hot sauce, depending on how hot you like it
* 1 15-ounce can crushed tomatoes
* 1 pound whole wheat elbow macaroni
* 1/2 cup pepper jack cheese
* 1/2 cup crumbled blue cheese
* 2 scallions, root ends removed and thinly sliced
Yields: 6 servings
Preparation
To make cutting the chicken easier, place it into the freezer for about 15 minutes until it firms up slightly but isn’t frozen through. This will let you cut it up quickly into small pieces.
Preheat broiler and place a large pot of salted water over high heat to bring up to a boil for the whole wheat elbow macaroni.
Step
Place a large pot over medium-high heat and add 2 turns of the pan of EVOO, about 2 tablespoons. Add the chicken bits and brown them, about 5-6 minutes. Add the carrot, onion, celery, garlic, paprika, bay leaf and some salt and freshly ground black pepper. Cook the veggies, stirring frequently, until tender, 3-4 minutes. Add the chicken stock and scrape up any brown bits from the bottom of the pot. Add the hot sauce and crushed tomatoes, and bring up to a bubble. Simmer the chili for 8-10 minutes to let the flavors come together and thicken it slightly.
Step
While the chili is simmering, toss the pasta into the boiling salted water and cook until al dente according to package directions. Once cooked, drain the pasta and toss it into the chili, then transfer everything to a casserole dish. Sprinkle the cheeses evenly over the top and place it under the broiler until the cheeses have melted and the top is golden brown, 2-3 minutes.
Sprinkle the chopped scallions over the top and watch this one disappear in no time.
Tortilla Pie (Taco Pie)
Tortilla Pie (Taco Pie)
Louann Snowley
1 (16oz) can refried beans
Things I add: Cooked chicken or hamburger
1tsp chili powder
1/2tsp ground cumin
8 )8-inch) flour tortillas
1 cup chunky salsa, divided
2 (4 or 6) cartons guacamole
1 (8oz) package shredded Mexican cheese blend
(I also add black beans, olives, sour cream, tomatoes, etc.)
Combine beans, chicken or hamburger, chili powder & cumin. Place 1 tortilla in a lightly greased 9” round cake pan (or pie pan); spread with half of bean mixture, and top with another tortilla. Spread with ½ cup salsa, and top with another tortilla. Spread with half of guacamole, and top with another tortilla. Sprinkle with half of cheese, and top with another tortilla.
Louann Snowley
1 (16oz) can refried beans
Things I add: Cooked chicken or hamburger
1tsp chili powder
1/2tsp ground cumin
8 )8-inch) flour tortillas
1 cup chunky salsa, divided
2 (4 or 6) cartons guacamole
1 (8oz) package shredded Mexican cheese blend
(I also add black beans, olives, sour cream, tomatoes, etc.)
Combine beans, chicken or hamburger, chili powder & cumin. Place 1 tortilla in a lightly greased 9” round cake pan (or pie pan); spread with half of bean mixture, and top with another tortilla. Spread with ½ cup salsa, and top with another tortilla. Spread with half of guacamole, and top with another tortilla. Sprinkle with half of cheese, and top with another tortilla.
Sweet Sloppy Joes
Sweet Sloppy Joes
Prep: 5minutes
Cook: 23 minutes
1 1/2lb ground beef
1 small onion, chopped
1 small green pepper, seeded and chopped
1 (10 3/4oz) can tomato soup (undiluted)
1 (8oz) can tomato sauce
1 cup ketchup
2 TBSP brown sugar
1 TBSP Worcestershire sauce
1tsp prepared mustard
1/8tsp garlic powder
4 sesame seed hamburger buns, toasted
Cook first 3 ingredients in a large skillet until beef is browned, stirring until it crumbles; drain. Stir in soup and next 6 ingredients, simmer 10-15 minutes, stirring often. Serve on toasted buns.
Prep: 5minutes
Cook: 23 minutes
1 1/2lb ground beef
1 small onion, chopped
1 small green pepper, seeded and chopped
1 (10 3/4oz) can tomato soup (undiluted)
1 (8oz) can tomato sauce
1 cup ketchup
2 TBSP brown sugar
1 TBSP Worcestershire sauce
1tsp prepared mustard
1/8tsp garlic powder
4 sesame seed hamburger buns, toasted
Cook first 3 ingredients in a large skillet until beef is browned, stirring until it crumbles; drain. Stir in soup and next 6 ingredients, simmer 10-15 minutes, stirring often. Serve on toasted buns.
Best Ever Chicken Casserole
Best Ever Chicken Casserole
4 skinless, boneless chicken breasts
1 (8 ounce) can water chestnuts
1 onion, chopped
1 (10.75 ounce) can condensed cream of chicken soup
1 cup cornflakes cereal crumbs
1 cup mayonnaise
DIRECTIONS:
1. Preheat oven to 350 degrees F (175 degrees C).
2. In a large pot, boil the chicken until tender. Cut the breasts into cubes or small pieces.
3. In a large bowl, combine the chicken pieces with the water chestnuts, onion, soup, most of the crushed corn flakes and mayonnaise. Mix well.
4. Pour mixture into a 9x13 inch baking dish. Sprinkle the rest of the crushed corn flakes on top of the mixture. Bake in the preheated oven for 1 hour.
4 skinless, boneless chicken breasts
1 (8 ounce) can water chestnuts
1 onion, chopped
1 (10.75 ounce) can condensed cream of chicken soup
1 cup cornflakes cereal crumbs
1 cup mayonnaise
DIRECTIONS:
1. Preheat oven to 350 degrees F (175 degrees C).
2. In a large pot, boil the chicken until tender. Cut the breasts into cubes or small pieces.
3. In a large bowl, combine the chicken pieces with the water chestnuts, onion, soup, most of the crushed corn flakes and mayonnaise. Mix well.
4. Pour mixture into a 9x13 inch baking dish. Sprinkle the rest of the crushed corn flakes on top of the mixture. Bake in the preheated oven for 1 hour.
Chicken Broccoli Casserole
Chicken Broccoli Casserole
3c. broccoli florets (about 1 1/4 lbs)
2c. cubed cooked chicken or turkey
1 can (10 3/4oz) condensed cream of chicken soup
1/2c. mayonnaise
1/2c. grated parmesan cheese
1/2tsp curry powder
1c. cubed fresh bread
2TBSP butter, melted
Cook broccoli in water in a covered saucepan or microwave until crisp-tender; drain. Place broccoli in a greased 11x7x2” (2quart) baking dish; set aside. Combine chicken, soup, mayo, parmesan cheese and curry powder; spoon over broccoli. Top with bread cubes and butter. Bake chicken casserole uncovered at 350F for 25-30 minutes or until heated through.
3c. broccoli florets (about 1 1/4 lbs)
2c. cubed cooked chicken or turkey
1 can (10 3/4oz) condensed cream of chicken soup
1/2c. mayonnaise
1/2c. grated parmesan cheese
1/2tsp curry powder
1c. cubed fresh bread
2TBSP butter, melted
Cook broccoli in water in a covered saucepan or microwave until crisp-tender; drain. Place broccoli in a greased 11x7x2” (2quart) baking dish; set aside. Combine chicken, soup, mayo, parmesan cheese and curry powder; spoon over broccoli. Top with bread cubes and butter. Bake chicken casserole uncovered at 350F for 25-30 minutes or until heated through.
Zucchini Deep Dish
Zucchini Deep Dish
From Wendy Romagnoli
Crust: 1 8oz pakg refrigerated crescent roll dough
2tsp Dijon mustard
Filling: 2 small zucchini
4c. thinly sliced
1c. coarsely chopped onion
1/3c. margarine
2 TBSP parsley flakes
1/2tsp salt
1/4tsp garlic powder
1/2tsp black pepper
1/4tsp sweet basil
1/4tsp oregano
2 eggs, beaten
2c. shredded mozzarella
Preheat oven to 375F. Press crescent roll dough into 11” round baking dish to form a crust. Spread mustard over the crust. Thinly slice zucchini. Saute with the other ingredients (except cheese) until tender (about 10 minutes). Add cheese to beaten eggs in large bowl. Add cooked vegetables and mix well. Pour mixture over crust. Bake for 20-25 minutes. Cut into wedges and serve.
From Wendy Romagnoli
Crust: 1 8oz pakg refrigerated crescent roll dough
2tsp Dijon mustard
Filling: 2 small zucchini
4c. thinly sliced
1c. coarsely chopped onion
1/3c. margarine
2 TBSP parsley flakes
1/2tsp salt
1/4tsp garlic powder
1/2tsp black pepper
1/4tsp sweet basil
1/4tsp oregano
2 eggs, beaten
2c. shredded mozzarella
Preheat oven to 375F. Press crescent roll dough into 11” round baking dish to form a crust. Spread mustard over the crust. Thinly slice zucchini. Saute with the other ingredients (except cheese) until tender (about 10 minutes). Add cheese to beaten eggs in large bowl. Add cooked vegetables and mix well. Pour mixture over crust. Bake for 20-25 minutes. Cut into wedges and serve.
Calico Beans
Calico Beans
From Grandma Jean Snowley
1/4lb bacon
1lb ground beef
1/2c. chopped onions
1/2c. brown sugar
1/2c. catsup
1 tsp salt
1 can lima beans
1 large can B&M Pork & Beans
1 can Kidney beans
1 can green beans
1 TBSP vinegar
1 TBSP prepared mustard
Chop bacon and saute. Add ground beef and onion continue to cook. Drain. Add remaining ingredients. Mix well, turn into casserole. Bake at 325F for 1 hour.
*I tend to put everything together and let it simmer on the stove. I rarely bake this. It works great to double. I also use garbanzo beans instead of Lima beans.
From Grandma Jean Snowley
1/4lb bacon
1lb ground beef
1/2c. chopped onions
1/2c. brown sugar
1/2c. catsup
1 tsp salt
1 can lima beans
1 large can B&M Pork & Beans
1 can Kidney beans
1 can green beans
1 TBSP vinegar
1 TBSP prepared mustard
Chop bacon and saute. Add ground beef and onion continue to cook. Drain. Add remaining ingredients. Mix well, turn into casserole. Bake at 325F for 1 hour.
*I tend to put everything together and let it simmer on the stove. I rarely bake this. It works great to double. I also use garbanzo beans instead of Lima beans.
Chicken Waikiki
Chicken Waikiki
3-4 chicken breast cut into bite size pieces
1 can pineapple slices or chunks
Sauce:
½ cup sugar
2 Tbsp. cornstarch
¾ cup cider vinegar
1 Tbsp. soy sauce
¼ tsp. ginger
1 chicken bouillon cube
1. Coat chicken with flour
2. Heat oil in skillet and add chicken and brown, place in baking dish.
3. Drain pineapple, pouring syrup into 2 cup measuring cup. Add water to make 1 ¼ cups.
4. In medium saucepan combine sugar, cornstarch, pineapple syrup, vinegar, soy sauce, ginger, and bouillon. Bring to a boil stirring constantly. Boil 2 minutes and pour over chicken.
5. Bake chicken w/ sauce uncovered @ 350 for 30 minutes, add pineapple, cook add’l 30 minutes.
3-4 chicken breast cut into bite size pieces
1 can pineapple slices or chunks
Sauce:
½ cup sugar
2 Tbsp. cornstarch
¾ cup cider vinegar
1 Tbsp. soy sauce
¼ tsp. ginger
1 chicken bouillon cube
1. Coat chicken with flour
2. Heat oil in skillet and add chicken and brown, place in baking dish.
3. Drain pineapple, pouring syrup into 2 cup measuring cup. Add water to make 1 ¼ cups.
4. In medium saucepan combine sugar, cornstarch, pineapple syrup, vinegar, soy sauce, ginger, and bouillon. Bring to a boil stirring constantly. Boil 2 minutes and pour over chicken.
5. Bake chicken w/ sauce uncovered @ 350 for 30 minutes, add pineapple, cook add’l 30 minutes.
Pork Roast with Roasted Apples and Braised Red Cabbage
This recipe for pork roast with roasted apples and braised red cabbage is sure to appeal to the entire family.
Ingredients
Serves 6.
* Nonstick vegetable cooking spray
* 1 bone-in center-cut pork loin roast, (about 5 pounds, 6 ribs), rib ends frenched and chine bone removed
* Coarse salt and freshly ground black pepper
* 1 white onion
* 1 tablespoon fresh thyme leaves
* Extra-virgin olive oil
* 3 baking apples, such as Gala or Jonagold, halved horizontally
* 3 teaspoon unsalted butter
* Braised Red Cabbage
Directions
1. Preheat oven to 400 degrees. Line a roasting pan with parchment paper. Place a roasting rack inside pan and spray with cooking spray.
2. Generously season the pork with salt and pepper. Transfer to roasting rack, bone side down. Grate the onion on the large holes of a box grater. Press onion evenly over the pork, covering as much of the meat as possible. Sprinkle thyme over pork and generously drizzle with oil; roast for 1 hour.
3. Place apples, cut side up, around the pork, on the rack. Top each apple with 1/2 teaspoon butter, and season with salt. Return to oven; roast until a meat thermometer inserted in the center of the pork registers 140 degrees. about 45 minutes. Remove pork, and let stand 20 minutes before carving.
4. Slice the pork evenly between the rib bones, and serve with cabbage and roasted apples.
Ingredients
Serves 6.
* Nonstick vegetable cooking spray
* 1 bone-in center-cut pork loin roast, (about 5 pounds, 6 ribs), rib ends frenched and chine bone removed
* Coarse salt and freshly ground black pepper
* 1 white onion
* 1 tablespoon fresh thyme leaves
* Extra-virgin olive oil
* 3 baking apples, such as Gala or Jonagold, halved horizontally
* 3 teaspoon unsalted butter
* Braised Red Cabbage
Directions
1. Preheat oven to 400 degrees. Line a roasting pan with parchment paper. Place a roasting rack inside pan and spray with cooking spray.
2. Generously season the pork with salt and pepper. Transfer to roasting rack, bone side down. Grate the onion on the large holes of a box grater. Press onion evenly over the pork, covering as much of the meat as possible. Sprinkle thyme over pork and generously drizzle with oil; roast for 1 hour.
3. Place apples, cut side up, around the pork, on the rack. Top each apple with 1/2 teaspoon butter, and season with salt. Return to oven; roast until a meat thermometer inserted in the center of the pork registers 140 degrees. about 45 minutes. Remove pork, and let stand 20 minutes before carving.
4. Slice the pork evenly between the rib bones, and serve with cabbage and roasted apples.
Pan Sauce for Roast Chicken
Pan Sauce for Roast Chicken
Make this easy sauce to serve with Roast Chicken
INGREDIENTS
Pan drippings and chicken necks left over from Roast Chicken with Herbs
1 cup dry white wine
1 tablespoon cold butter
Coarse salt and ground pepper
After preparing Roast Chicken, remove rack from roasting pan, leaving necks in pan; place pan on stove (it may need to be set across two burners) over medium-high heat. Cook, stirring occasionally, until necks and chicken bits remaining in pan are deep brown, 3 to 4 minutes; spoon off and discard all but 1/4 cup of the fat.
Add 1 cup dry white wine, and boil until reduced by half, scraping up browned bits with a wooden spoon, 4 to 6 minutes. Carefully pour contents of pan through a fine-mesh sieve into a small saucepan; add any juices that have accumulated on platter from resting chickens.
Remove pan from heat; add 1 tablespoon cold butter, and swirl pan just until butter has melted and sauce has thickened. Season with coarse salt and ground pepper; serve wtih roast chickens. (If necessary, reheat sauce but do not boil.)
Make this easy sauce to serve with Roast Chicken
INGREDIENTS
Pan drippings and chicken necks left over from Roast Chicken with Herbs
1 cup dry white wine
1 tablespoon cold butter
Coarse salt and ground pepper
After preparing Roast Chicken, remove rack from roasting pan, leaving necks in pan; place pan on stove (it may need to be set across two burners) over medium-high heat. Cook, stirring occasionally, until necks and chicken bits remaining in pan are deep brown, 3 to 4 minutes; spoon off and discard all but 1/4 cup of the fat.
Add 1 cup dry white wine, and boil until reduced by half, scraping up browned bits with a wooden spoon, 4 to 6 minutes. Carefully pour contents of pan through a fine-mesh sieve into a small saucepan; add any juices that have accumulated on platter from resting chickens.
Remove pan from heat; add 1 tablespoon cold butter, and swirl pan just until butter has melted and sauce has thickened. Season with coarse salt and ground pepper; serve wtih roast chickens. (If necessary, reheat sauce but do not boil.)
Roast Chicken with Herbs
Roast Chicken with Herbs
Prep: 15 minutes Total: 1 hour 30 minutes
Ingredients placed in the cavity of the chicken flavor it from the inside out during roasting. Experiment with onion, other citrus fruit, and your favorite herbs.
INGREDIENTS
Serves 8.
2 whole chickens (3 1/2 to 4 pounds each), rinsed and patted dry inside and out, necks reserved (livers and giblets discarded)
Coarse salt and ground pepper
1 lemon, quartered
1 head garlic, halved horizontally, then vertically
1 bunch fresh thyme
1 bunch fresh rosemary
2 tablespoons butter, room temperature
DIRECTIONS
Preheat oven to 475 degrees. Season chicken cavities with salt and pepper. Dividing evenly, stuff with lemon, garlic, and sprigs of thyme and rosemary (reserve a few sprigs of each for garnish).
With a heavy knife, coarsely chop necks, and scatter in a large roasting pan. Place chickens, breast side up, on a rack set in pan. Using cotton kitchen twine, securely tie legs together; tuck wing tips underneath chickens.
Rub chickens with butter; season with salt. Roast, occasionally brushing chickens with pan juices, until an instant-read thermometer inserted in thickest part of thigh (avoiding bone) registers 165, about 1 hour. Transfer chickens to a platter; cover loosely with aluminum foil, and let rest 10 to 15 minutes before carving.
Prep: 15 minutes Total: 1 hour 30 minutes
Ingredients placed in the cavity of the chicken flavor it from the inside out during roasting. Experiment with onion, other citrus fruit, and your favorite herbs.
INGREDIENTS
Serves 8.
2 whole chickens (3 1/2 to 4 pounds each), rinsed and patted dry inside and out, necks reserved (livers and giblets discarded)
Coarse salt and ground pepper
1 lemon, quartered
1 head garlic, halved horizontally, then vertically
1 bunch fresh thyme
1 bunch fresh rosemary
2 tablespoons butter, room temperature
DIRECTIONS
Preheat oven to 475 degrees. Season chicken cavities with salt and pepper. Dividing evenly, stuff with lemon, garlic, and sprigs of thyme and rosemary (reserve a few sprigs of each for garnish).
With a heavy knife, coarsely chop necks, and scatter in a large roasting pan. Place chickens, breast side up, on a rack set in pan. Using cotton kitchen twine, securely tie legs together; tuck wing tips underneath chickens.
Rub chickens with butter; season with salt. Roast, occasionally brushing chickens with pan juices, until an instant-read thermometer inserted in thickest part of thigh (avoiding bone) registers 165, about 1 hour. Transfer chickens to a platter; cover loosely with aluminum foil, and let rest 10 to 15 minutes before carving.
Taco Ring
Preparation time: 20 minutes
Baking time:20-25 minutes
2 TBSP olive oil
1 ½ lbs ground lean turkey or beef (see note)
2 packages (1.25 oz each) low-sodium taco seasoning mix
1c. water
2 packages (8oz each) refrigerated crescent rolls
Garnish:
Reduced-fat sour cream
Shredded iceberg lettuce
Chopped tomatoes
Shredded cheddar cheese
Guacamole
Place a rack in the center of the oven, and preheat the oven to 375 F.
Place the olive oil in a large skillet over medium heat. Break up the meat into bits and add it to the pan. Stir and cook until the meat cooks through, 3 to 4 minutws. Add the taco seasoning, and stir to distribute, then add the water. Cook, and stir over medium-high heat until the liquid cooks out of the meat, 4-5 minutes. Turn off the heat and set aside.
Unwrap the crescent rolls and unroll the dough; you will have 16 triangles. Place an ungreased baking sheet or pizza stone about 14 by 16inches on a work surface. Arrange the trangles of dough with the large ends of the triangles toward the center of the pan and the points hanging over the edge of the pan. Leave a 3-4 inch hole in the center. Press the dough as needed to connect the triangles and give you a nice space for placing the meat. Spoon the meat and seasonings in a ring in the center of the dough. Carefully bring up the ends of the dough, twisting and braiding the dough as needed as it crosses over the meat. (Don’t get too fussy with this because after this bakes it looks gorgeous whether the meat is covered or uncovered.) Place the pan in the oven.
Bake the ring until it is golden brown, 20-25 minutes. Remove it from the oven to cool for 3-4 minutes. Place a bowl of sour cream in the center of the ring and arrange the other condiments attractively to the side.
NOTE: you can boil chicken breasts, cool, shred and cook with taco seasoning and water instead of beef.
Baking time:20-25 minutes
2 TBSP olive oil
1 ½ lbs ground lean turkey or beef (see note)
2 packages (1.25 oz each) low-sodium taco seasoning mix
1c. water
2 packages (8oz each) refrigerated crescent rolls
Garnish:
Reduced-fat sour cream
Shredded iceberg lettuce
Chopped tomatoes
Shredded cheddar cheese
Guacamole
Place a rack in the center of the oven, and preheat the oven to 375 F.
Place the olive oil in a large skillet over medium heat. Break up the meat into bits and add it to the pan. Stir and cook until the meat cooks through, 3 to 4 minutws. Add the taco seasoning, and stir to distribute, then add the water. Cook, and stir over medium-high heat until the liquid cooks out of the meat, 4-5 minutes. Turn off the heat and set aside.
Unwrap the crescent rolls and unroll the dough; you will have 16 triangles. Place an ungreased baking sheet or pizza stone about 14 by 16inches on a work surface. Arrange the trangles of dough with the large ends of the triangles toward the center of the pan and the points hanging over the edge of the pan. Leave a 3-4 inch hole in the center. Press the dough as needed to connect the triangles and give you a nice space for placing the meat. Spoon the meat and seasonings in a ring in the center of the dough. Carefully bring up the ends of the dough, twisting and braiding the dough as needed as it crosses over the meat. (Don’t get too fussy with this because after this bakes it looks gorgeous whether the meat is covered or uncovered.) Place the pan in the oven.
Bake the ring until it is golden brown, 20-25 minutes. Remove it from the oven to cool for 3-4 minutes. Place a bowl of sour cream in the center of the ring and arrange the other condiments attractively to the side.
NOTE: you can boil chicken breasts, cool, shred and cook with taco seasoning and water instead of beef.
Chicken and Bow Ties with Sundried Tomato Cream Sauce
Chicken and Bow Ties with Sundried Tomato Cream Sauce
(Laura Bodine)
8 oz. bow tie pasta
2 cloves garlic, minced
1 lb. skinless, boneless chicken breasts, cut into thin strips
1 tsp. dried basil
1/8 tsp. crushed red pepper
3/4 cup chicken broth
1/2 cup oil packed dried tomatoes, drained and cut into thin strips
1/4 cup dry white wine
1/2 cup whipping cream
1/4 cup grated parmesan cheese
Additional cheese for topping
Cook pasta according to package directions; drain.
Meanwhile in a large skillet, cook the garlic in hot oil over medium high heat for 30 seconds. Add chicken, basil, and crushed red pepper. Cook and stir for 4 minutes or until browned. Add chicken broth, dried tomatoes, and white wine. Bring to boiling; reduce heat. Simmer uncovered about 10 minutes or until chicken is no longer pink. Stir in whipping cream and the 1/4 cup parmesan cheese; simmer 2 minutes more. Stir pasta into chicken mixture. Heat through. Pass additional cheese if desired. Makes 4 large servings.
(Laura Bodine)
8 oz. bow tie pasta
2 cloves garlic, minced
1 lb. skinless, boneless chicken breasts, cut into thin strips
1 tsp. dried basil
1/8 tsp. crushed red pepper
3/4 cup chicken broth
1/2 cup oil packed dried tomatoes, drained and cut into thin strips
1/4 cup dry white wine
1/2 cup whipping cream
1/4 cup grated parmesan cheese
Additional cheese for topping
Cook pasta according to package directions; drain.
Meanwhile in a large skillet, cook the garlic in hot oil over medium high heat for 30 seconds. Add chicken, basil, and crushed red pepper. Cook and stir for 4 minutes or until browned. Add chicken broth, dried tomatoes, and white wine. Bring to boiling; reduce heat. Simmer uncovered about 10 minutes or until chicken is no longer pink. Stir in whipping cream and the 1/4 cup parmesan cheese; simmer 2 minutes more. Stir pasta into chicken mixture. Heat through. Pass additional cheese if desired. Makes 4 large servings.
Chicken Peanut Thai Wraps
4 chicken breast (rub with olive oil, and sprinkle with salt and pepper. Then cook in a frying pan about 6 minutes on each side. Slice chicken diagonally.)
½ cucumber halve length wise, cut width wise.
3 TBSP cilantro, chopped and mixed with the cucumber
4 TBSP of some type of thai peanut sauce
Wheat totillas (put one tablespoon of the sauce on the tortilla)
Add sliced chicken, cucumber/cilantro mix, fold one end in and then fold the other two layers in.
½ cucumber halve length wise, cut width wise.
3 TBSP cilantro, chopped and mixed with the cucumber
4 TBSP of some type of thai peanut sauce
Wheat totillas (put one tablespoon of the sauce on the tortilla)
Add sliced chicken, cucumber/cilantro mix, fold one end in and then fold the other two layers in.
Barley Risotto with Asparagus and Parmesan
Barley Risotto with Asparagus and Parmesan
5 c. chicken broth
2 TBSP olive oil
1 large yellow onion, finely chopped
1 large clove garlic, finely chopped
1 ½ c. barley
1 c. dry white wine
1 lb asparagus, cut diagonally into 1-inch pieces
½ tsp salt
¼ tsp pepper
½ c. grated parmesan
warm the broth in a small saucepan over low heat.
Meanwhile, heat the oil in a large saucepan over medium heat. Add the onion and cook, stirring occasionally, for 7 minutes or until soft. Add the garlic and cook 1 minute more. Add the barley and cook, stirring, for 2 minutes. Stir in the wine and cook until the liquid is absorbed, about 3 minutes. Add the broth, ½ cup at a time, stirring occasionally and waiting until it is absorbed before adding more. Add the asparagus with the last ½ cup of broth and cook until tender. It should take 30 to 35 minutes for all the broth to be absorbed. Remove from heat, season with the salt and pepper, and stir in the Parmesan. Spoon into individual bowls.
5 c. chicken broth
2 TBSP olive oil
1 large yellow onion, finely chopped
1 large clove garlic, finely chopped
1 ½ c. barley
1 c. dry white wine
1 lb asparagus, cut diagonally into 1-inch pieces
½ tsp salt
¼ tsp pepper
½ c. grated parmesan
warm the broth in a small saucepan over low heat.
Meanwhile, heat the oil in a large saucepan over medium heat. Add the onion and cook, stirring occasionally, for 7 minutes or until soft. Add the garlic and cook 1 minute more. Add the barley and cook, stirring, for 2 minutes. Stir in the wine and cook until the liquid is absorbed, about 3 minutes. Add the broth, ½ cup at a time, stirring occasionally and waiting until it is absorbed before adding more. Add the asparagus with the last ½ cup of broth and cook until tender. It should take 30 to 35 minutes for all the broth to be absorbed. Remove from heat, season with the salt and pepper, and stir in the Parmesan. Spoon into individual bowls.
Chicken Capri
Chicken Capri
(from Southbeach cookbook)
Grilled chick (I grill it in a pan with olive oil, garlic, oregeno, and rosemary) then it goes in a pan and gets topped with ricotta, tomato sauce and mozzarella, and bake for 30 minutes at 350
(from Southbeach cookbook)
Grilled chick (I grill it in a pan with olive oil, garlic, oregeno, and rosemary) then it goes in a pan and gets topped with ricotta, tomato sauce and mozzarella, and bake for 30 minutes at 350
Sour Cream Chicken Enchiladas
2 whole chickens or whatever you have
2 (10 ½ oz. cans) of cream of chicken soup
1 pt. sour cream
1 (4oz) can chopped green chiles
1 dozen tortillas
¾ chopped onions
3 c. grated cheese
1 can chopped olives
Mix chicken meat with soup, sour cream, and chiles. Spread a thin layer down the middle each tortilla (reserve some creamed mixture for top) and sprinkle with chopped onions and cheese (reserve some cheese for top). Roll up tortilla and place seam side down in sprayed pan. Pour remaining mixture over the top or rolled tortillas and sprinkle with remaining cheese. Bake 25-30 minutes at 350. Garnish with olives and chiles.
2 (10 ½ oz. cans) of cream of chicken soup
1 pt. sour cream
1 (4oz) can chopped green chiles
1 dozen tortillas
¾ chopped onions
3 c. grated cheese
1 can chopped olives
Mix chicken meat with soup, sour cream, and chiles. Spread a thin layer down the middle each tortilla (reserve some creamed mixture for top) and sprinkle with chopped onions and cheese (reserve some cheese for top). Roll up tortilla and place seam side down in sprayed pan. Pour remaining mixture over the top or rolled tortillas and sprinkle with remaining cheese. Bake 25-30 minutes at 350. Garnish with olives and chiles.
Beef Stroganoff Casserole
1lb lean ground beef
¼ tsp. salt
1/8 tsp. pepper
1 tsp vegetable oil
8 oz. sliced mushrooms
1 large onion, chopped
3 cloves garlic, minced
¼ c. dry white wine
1 can (10 3/4 oz) condensed cream of mushroom soup
½ c. sour cream
1 TBSP Dijon mustard
4 c. cooked egg noodles
Preheat oven to 350. Spray 13x9” baking dish with nonstick cooking spray.
Place beef in large skillet; season with salt and pepper. Brown beef over medioum-high heat until no longer pink, stirring to separate beef. Drain fat from skillet; set beef aside.
Heat oil in same skillet over medium-high heat until hot. Add mushrooms, onion and garlic; cook and stir 2 minutes or until onion is tender. Add wine. Reduce heat to medium-low and simmer 3 minutes. Remove from heat; stir in soup, sour cream and mustard until well combined. Return beef to skillet.
Place noodles in prepared dish. Pour beef mixture over noodles; stir until noodles are well coated. Bake, uncovered, 30 minutes or until heated through. Sprinkle with chopped parsley, if desired.
Makes 6 servings
¼ tsp. salt
1/8 tsp. pepper
1 tsp vegetable oil
8 oz. sliced mushrooms
1 large onion, chopped
3 cloves garlic, minced
¼ c. dry white wine
1 can (10 3/4 oz) condensed cream of mushroom soup
½ c. sour cream
1 TBSP Dijon mustard
4 c. cooked egg noodles
Preheat oven to 350. Spray 13x9” baking dish with nonstick cooking spray.
Place beef in large skillet; season with salt and pepper. Brown beef over medioum-high heat until no longer pink, stirring to separate beef. Drain fat from skillet; set beef aside.
Heat oil in same skillet over medium-high heat until hot. Add mushrooms, onion and garlic; cook and stir 2 minutes or until onion is tender. Add wine. Reduce heat to medium-low and simmer 3 minutes. Remove from heat; stir in soup, sour cream and mustard until well combined. Return beef to skillet.
Place noodles in prepared dish. Pour beef mixture over noodles; stir until noodles are well coated. Bake, uncovered, 30 minutes or until heated through. Sprinkle with chopped parsley, if desired.
Makes 6 servings
Artichoke Chicken
Artichoke Chicken
Cherisse Fowler
4-6 boneless chicken breast
2 jars marinated artichoke hearts
lemon pepper seasoning
1 onion
½ jar capers
1 lemon
Place chicken in glass baking dish. Rub lemon pepper seasoning over chicken. Pour marinated artichoke hearts, capers, and chopped onion over chicken breasts. Add any other seasonings plus the juice from 1 whole lemon. Bake 325 degrees until no longer pink inside. Check after 25 minutes
Cherisse Fowler
4-6 boneless chicken breast
2 jars marinated artichoke hearts
lemon pepper seasoning
1 onion
½ jar capers
1 lemon
Place chicken in glass baking dish. Rub lemon pepper seasoning over chicken. Pour marinated artichoke hearts, capers, and chopped onion over chicken breasts. Add any other seasonings plus the juice from 1 whole lemon. Bake 325 degrees until no longer pink inside. Check after 25 minutes
Deep Dish Antipasto Pizza
Deep Dish Antipasto Pizza
2 jars marinated artichoke hearts
2 pkgs. Crescent rolls
4 oz. sliced pepperoni
2 cups shredded mozzarella cheese
2 cups sliced mushrooms
1 can olives
1 red bell pepper
1 small onion
1 wedge Parmesan cheese
1 clove garlic
preheat oven to 375. Lay crescent rolls across width of stoneware bar pan. Dust with flour. Use baker’s roller to form crust to pan. Sprinkle with Italian seasoning and roll into surface with roller. Bake 8-10 minutes or until lightly browned.
Drain artichoke hearts and cut into small pieces. Press garlic over artichoke hearts and mix in. Slice mushrooms and olives.
Arrange pepperoni over crust, top with mozzarella cheese. Add artichoke hearts, mushrooms and olives. Slice bell pepper, add. Chop onion, add. Grate parmesan cheese and spread on top of pizza.
Bake another 10-15 minutes
2 jars marinated artichoke hearts
2 pkgs. Crescent rolls
4 oz. sliced pepperoni
2 cups shredded mozzarella cheese
2 cups sliced mushrooms
1 can olives
1 red bell pepper
1 small onion
1 wedge Parmesan cheese
1 clove garlic
preheat oven to 375. Lay crescent rolls across width of stoneware bar pan. Dust with flour. Use baker’s roller to form crust to pan. Sprinkle with Italian seasoning and roll into surface with roller. Bake 8-10 minutes or until lightly browned.
Drain artichoke hearts and cut into small pieces. Press garlic over artichoke hearts and mix in. Slice mushrooms and olives.
Arrange pepperoni over crust, top with mozzarella cheese. Add artichoke hearts, mushrooms and olives. Slice bell pepper, add. Chop onion, add. Grate parmesan cheese and spread on top of pizza.
Bake another 10-15 minutes
Upside Down Pizza
Upside Down Pizza
Louann Snowley
1 ½ lbs gr. Beef
1 med onion chopped
1 jar pizza sauce
½ tsp. garlic salt
1/4 tsp. oregano
8 oz mozzarella cheese grated
2 eggs
1 cup milk
1 Tbsp oil
½ tsp salt
1 cup flour
½ cup grated Parmesans
preheat to 350 degrees. Brown beef with onion, garlic, drain fat add sauce spices, pour mixture in bottom of sprayed 9x13 pan. Spread cheese on that mixture. In small bowl add egg, salt, oil, flour, and pour over mixture. Sprinkle over parmesan. Bake 30 minutes
Louann Snowley
1 ½ lbs gr. Beef
1 med onion chopped
1 jar pizza sauce
½ tsp. garlic salt
1/4 tsp. oregano
8 oz mozzarella cheese grated
2 eggs
1 cup milk
1 Tbsp oil
½ tsp salt
1 cup flour
½ cup grated Parmesans
preheat to 350 degrees. Brown beef with onion, garlic, drain fat add sauce spices, pour mixture in bottom of sprayed 9x13 pan. Spread cheese on that mixture. In small bowl add egg, salt, oil, flour, and pour over mixture. Sprinkle over parmesan. Bake 30 minutes
Garlic-Lemon Double Stuffed Chicken
Oil, for greasing pan
8 boneless, skinless chicken breast halves
8 oz package cream cheese
8 oz package cheddar cheese
1 cup milk
1 ½ cups Italian seasoned bread crumbs
½ cup grated Romano cheese
1 Tbsp minced garlic
¾ cup butter, melted
2 Tbsp lemon juice
½ tsp garlic salt
½ tsp paprika
Preheat oven to 350 degrees. Lightly coat a large, shallow baking dish with oil. Butterfly each breast by slicing in half horizontally through the center, cutting almost but not completely through. Place ½” thick slice of cream and cheddar cheese in the center of each breast. Close and set aside.
Pour milk into a shallow bowl. In a separate bowl, combine breadcrumbs and Romano. Carefully dip each breast first in milk, then in breadcrumbs, patting lightly to firmly coat. Place breasts in baking dish.
Melt butter. Stir in lemon juice and garlic and drizzle evenly over chicken. Season with garlic salt and paprika. Bake in oven for 30 minutes.
8 boneless, skinless chicken breast halves
8 oz package cream cheese
8 oz package cheddar cheese
1 cup milk
1 ½ cups Italian seasoned bread crumbs
½ cup grated Romano cheese
1 Tbsp minced garlic
¾ cup butter, melted
2 Tbsp lemon juice
½ tsp garlic salt
½ tsp paprika
Preheat oven to 350 degrees. Lightly coat a large, shallow baking dish with oil. Butterfly each breast by slicing in half horizontally through the center, cutting almost but not completely through. Place ½” thick slice of cream and cheddar cheese in the center of each breast. Close and set aside.
Pour milk into a shallow bowl. In a separate bowl, combine breadcrumbs and Romano. Carefully dip each breast first in milk, then in breadcrumbs, patting lightly to firmly coat. Place breasts in baking dish.
Melt butter. Stir in lemon juice and garlic and drizzle evenly over chicken. Season with garlic salt and paprika. Bake in oven for 30 minutes.
Easy Lasagna
8oz. lasagna noodles
1lb lean ground beef
1/2c. chopped onion
8oz mushrooms
1 jar (16oz) spaghetti sauce
1tsp garlic powder
½ tsp salt
1 tsp dried leaf oregano, crumbled
½ tsp dried leaf basil, crumbled
1 ½ c. ricotta cheese
2 c. shredded Monterey jack cheese
¾ c. grated Parmesan cheese
Cook lasagna noodles according to package directions; drain and set aside. In a large skillet,, brown beef, onion, and mushrooms; drain well. Stir in spaghetti sauce, garlic powder, salt, oregano, and basil. In a 2-quart buttered baking dish (11x7), layer 1/3 of the lasagna noodles, 1/3 of the sauce and 1/3 of the ricotta cheese, Monterey jack cheese, and parmesan cheeses. Repeat layers twice. Bake lasagna for 30 minutes, or until thoroughly heated and bubbly. Let stand for 8-10minutes before cutting and serving.
1lb lean ground beef
1/2c. chopped onion
8oz mushrooms
1 jar (16oz) spaghetti sauce
1tsp garlic powder
½ tsp salt
1 tsp dried leaf oregano, crumbled
½ tsp dried leaf basil, crumbled
1 ½ c. ricotta cheese
2 c. shredded Monterey jack cheese
¾ c. grated Parmesan cheese
Cook lasagna noodles according to package directions; drain and set aside. In a large skillet,, brown beef, onion, and mushrooms; drain well. Stir in spaghetti sauce, garlic powder, salt, oregano, and basil. In a 2-quart buttered baking dish (11x7), layer 1/3 of the lasagna noodles, 1/3 of the sauce and 1/3 of the ricotta cheese, Monterey jack cheese, and parmesan cheeses. Repeat layers twice. Bake lasagna for 30 minutes, or until thoroughly heated and bubbly. Let stand for 8-10minutes before cutting and serving.
Grilled Salmon with Herb Sauce
2 Tbsp Kraft Greek vinaigrette dressing, divided
2 Salmon fillets (4oz each)
1/4c. Breakstone’s or Knudesn sour cream
3 Tbsp. finely chopped fresh cilantro
1 small clove garlic, minced
Preheat grill to medium heat. Place 1 Tbsp. of the dressing in shallow plate. Place salmon, skin side up, in dressing to coat. Meanwhile, mix remaining dressing and the remaining ingredients until well blended, refrigerate until ready to serve. Place salmon, skin side down, on grill. Cover grill. Grill 10 min. or until salmon flakes easily with fork. Serve topped with sour cream mixture.
2 Salmon fillets (4oz each)
1/4c. Breakstone’s or Knudesn sour cream
3 Tbsp. finely chopped fresh cilantro
1 small clove garlic, minced
Preheat grill to medium heat. Place 1 Tbsp. of the dressing in shallow plate. Place salmon, skin side up, in dressing to coat. Meanwhile, mix remaining dressing and the remaining ingredients until well blended, refrigerate until ready to serve. Place salmon, skin side down, on grill. Cover grill. Grill 10 min. or until salmon flakes easily with fork. Serve topped with sour cream mixture.
20 Minute chicken Parmesan Recipe
4 skinned and boned chicken breast halves
1 large egg, lightly beaten
1/2 c. Italian-seasoned breadcrumbs
2 Tbsp butter –melted
1 3/4c. spaghetti sauce
½ c. shredded mozzarella cheese
¼ c. chopped fresh parsley
Place chicken between two sheets of heavy-duty plastic wrap; flatten to ¼ inch thickness, using a meat mallet. Dip chicken in egg, and dredge in breadcrumbs. Cook chicken in butter in a large skillet over medium-high heat until browned on both sides. Spoons spaghetti sauce over chicken; bring to a boil. Cover, reduce heat, and simmer 10 minutes. Sprinkle with cheese and parsley; cover and simmer 5 additional minutes or until cheese melt.
1 large egg, lightly beaten
1/2 c. Italian-seasoned breadcrumbs
2 Tbsp butter –melted
1 3/4c. spaghetti sauce
½ c. shredded mozzarella cheese
¼ c. chopped fresh parsley
Place chicken between two sheets of heavy-duty plastic wrap; flatten to ¼ inch thickness, using a meat mallet. Dip chicken in egg, and dredge in breadcrumbs. Cook chicken in butter in a large skillet over medium-high heat until browned on both sides. Spoons spaghetti sauce over chicken; bring to a boil. Cover, reduce heat, and simmer 10 minutes. Sprinkle with cheese and parsley; cover and simmer 5 additional minutes or until cheese melt.
Spaghettini with Lemon Zest and Chives
Spaghettini with Lemon Zest and Chives
1lb spagettini
Zest and juice of 1 lemon
1 stick butter, cut into small pieces
1c. ricotta salata cheese or Parmesan, coarsely grated
2 Tbsp. fresh chives or scallion greens, thinly chopped
Salt and pepper
In a large pot of boiling salted water, cook 1 pound of spaghettini, until al dente according to package instructions. Grate the zest of 1 lemon into a large pasta bowl. Juice the lemon, and add juice to the bowl. Stir in 1 stick butter, cut into small pieces, and 1 cup coarsely grated ricotta salate cheese or Parmesan. Add drained pasta to lemon sauce, and sprinkle in 2 Tbsp thinly chopped fresh chives or scallion greens. Season with salt and pepper. Toss well, and serve
1lb spagettini
Zest and juice of 1 lemon
1 stick butter, cut into small pieces
1c. ricotta salata cheese or Parmesan, coarsely grated
2 Tbsp. fresh chives or scallion greens, thinly chopped
Salt and pepper
In a large pot of boiling salted water, cook 1 pound of spaghettini, until al dente according to package instructions. Grate the zest of 1 lemon into a large pasta bowl. Juice the lemon, and add juice to the bowl. Stir in 1 stick butter, cut into small pieces, and 1 cup coarsely grated ricotta salate cheese or Parmesan. Add drained pasta to lemon sauce, and sprinkle in 2 Tbsp thinly chopped fresh chives or scallion greens. Season with salt and pepper. Toss well, and serve
Debbie’s Chicken
1lb. Chicken or pork chops
1 can cream of mushroom soup
1c. ketchup
1 Tbsp Worcestershire sauce
1/2c. chopped onion
Put meat in bottom of baking pan. Mix remaining ingredients to make a sauce; pour over meat. Cover, bake at 350 degrees for 1 hour. Serve over rice or noodles.
1 can cream of mushroom soup
1c. ketchup
1 Tbsp Worcestershire sauce
1/2c. chopped onion
Put meat in bottom of baking pan. Mix remaining ingredients to make a sauce; pour over meat. Cover, bake at 350 degrees for 1 hour. Serve over rice or noodles.
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