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.

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

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.

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

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

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

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