Tuesday, December 22, 2009
Monday, December 21, 2009
I am really picky about enchiladas. Maria keeps using this blog, so I thought I would get on and try some of the recipes. These were so good. However, I think you could use half the amount of cheese.
6 tablespoons honey
5 tablespoons lime juice (1 large lime)
1 tablespoons chili powder
1/2 teaspoon garlic powder
1 pound chicken, cooked and shredded (about 3 small chicken breasts)
8-10 flour tortillas
1 pound monterey jack cheese, shredded
16 ounces green enchilada sauce
1 cup heavy cream (to lighten them up, you can substitute sour cream)
Mix the first four ingredients and toss with shredded chicken. Let it marinate for at least 1/2 hour. Pour about 1/2 cup enchilada sauce on the bottom of a 9X13 baking pan. Fill flour tortillas with chicken and shredded cheese, saving about 1 cup of cheese to sprinkle on top of enchiladas. Mix the remaining enchilada sauce with the cream and leftover marinade. Pour sauce on top of the enchiladas and sprinkle with cheese. Bake at 350 degrees for 30 minutes until brown and crispy on top.
*Freezable Meal: Freeze prior to baking. To bake, preheat oven to 350 degrees and bake enchiladas, covered (without thawing first) for 1 hour. Uncover and bake 30 minutes longer, until brown and crispy on top.
- 2 teaspoons rapid-rising dry yeast
- 1 cup warm water
- 2 tablespoons sugar
- 3 to 4 cups flour
- 1 tablespoon coarse salt
- 1/4 cup olive oil
- Cornmeal, for dusting
- 2 tablespoons olive oil
- 1 onion, diced
- 2 garlic cloves, minced
- 10 Kalamata olives, pitted and quartered
- 1/4 cup shredded Parmesan
- 1 tablespoon coarse salt
- Freshly ground black pepper
- 2 tablespoons fresh rosemary
In the bowl of a standing mixer fitted with a dough hook, proof the yeast by combining it with the warm water and sugar. Stir gently to dissolve. Let stand 3 minutes until foam appears. Pour in 1/4 cup olive oil. Dissolve salt in 2 tablespoons of water and add it to the mixture. Turn mixer on low and slowly add the flour to the bowl. When the dough starts to come together, increase the speed to medium. Stop the machine periodically to scrape the dough off the hook. Mix until the dough is smooth and elastic, about 10 minutes, adding flour as necessary.
Turn the dough out onto a work surface and fold over itself a few times. Form the dough into a round and place in an oiled bowl, turn to coat the entire ball with oil so it doesn't form a skin. Cover with plastic wrap or damp towel and let rise over a gas pilot light on the stovetop or other warm place until doubled in size, about 45 minutes.
Coat a sheet pan with a little olive oil and corn meal. Once the dough is doubled and domed, turn it out onto the counter. Roll and stretch the dough out to an oblong shape about 1/2-inch thick. Lay the flattened dough on the pan and cover with plastic wrap. Let rest for 15 minutes.
In the meantime, coat a small saute pan with olive oil, add the onion, and cook over low heat for 15 minutes until the onions caramelize. Preheat oven to 350 degrees F. Uncover the dough and dimple with your fingertips. Brush the surface with more olive oil and then add caramelized onions, garlic, olives, cheese, salt, pepper, and rosemary. Bake for about 20 minutes.
I usually just put some olive oil, a couple of chopped garlic cloves, and sprinkle some Italian seasoning on top. You can add any of these toppings that you want. Would be a great dipping bread. All of our family loves this.
2 cups cranberries (fresh or frozen, 1 12oz bag is also enough)
1 medium orange, quartered (ends removed)
3/4 to 1 cup sugar
DirectionsSlice unpeeled orange into eighths and remove any seeds. Place half of the cranberries and half of the orange in food processor. Pulse until evenly chopped. Transfer to a bowl and repeat with the other half of orange and cranberries. Stir in sugar to taste and store in refrigerator.
Wednesday, December 9, 2009
2 chicken breasts, cooked and shredded (my home canned chicken works great for this)
3-4 green onions, chopped
1 red bell pepper, chopped
2 cups frozen corn kernels, thawed (1 can of drained, canned corn would work)
1 can black beans, rinsed and drained
1-2 T. canned, diced jalapenos
1/2 cup chopped cilantro
1 to 1 1/2 tsp. ground cumin
1 to 1 1/2 tsp. chili powder
1 tsp. salt
shredded Monterey Jack cheese
6-inch flour tortillas
Saute green onions and red bell pepper in small amount of oil for a few minutes. Add remaining ingredients and warm through.
I use a quesadilla maker I got at Target to make them. Spread a little oil on one side of a tortilla. Spread some of the chicken mixture (I just eyeball it) on the unoiled side of the tortilla. Spread on some of the cheese. Oil one side of another tortilla. Place on top of the chicken/cheese (oil side up). Cook until tortillas are lightly browned and the cheese is melted. This takes two minutes in my quesadilla maker.
Serve with Cilantro Cream Sauce.
Tuesday, December 8, 2009
1 (8 ounce) package cream cheese, softened
1 heaping tablespoon sour cream
1 (7 ounce) can tomatillo salsa
1/2 tsp. ground black pepper
1/2 tsp. celery salt
1/2 tsp. ground cumin
1 tsp. garlic powder
1 bunch fresh cilantro, chopped
1 T fresh lime juice
Blend all until smooth and creamy. Best made a day ahead.
Wednesday, October 28, 2009
2lb boneless skinless chicken breasts
4 tablespoons oil (for pan-frying)
cornstarch (for dusting, optional)
1 garlic clove (minced)
¼ teaspoon ginger (I used ground ginger)
1/2 teaspoon crushed red pepper flakes
¼ cup apple juice
1/3 cup light brown sugar
2 tablespoon ketchup
1 tablespoon cider vinegar
½ cup water
1/3 cup soy sauce
Cut chicken breasts into bite-sized pieces, and if you choose lightly dust with cornstarch. Heat oil in your wok and fry chicken bits in batches until lightly browned. Drain on paper towels and set aside.
In a bowl combine all sauce ingredients. Pour into wok and bring to a boil. Add chicken bits back to the pan, reduce the heat and simmer for 10 minutes.
This makes a VERY large pot of soup. You might try cutting it in half or be prepared for lots of left overs. I did not use low sodium chicken broth--just regular and it was perfect. I also used a pint of my canned chicken in this.
3 cups whole milk (I didn't have whole milk so I used 2 cups 1% and 1 cup cream)
1 cup yellow corn muffin mix (Jiffy brand works great)
2 T. butter
1 onion, chopped fine
3 garlic cloves, minced
1/2 tsp. ground cumin
1/2 tsp. dried oregano
2 quarts low-sodium chicken broth
1 1/2 pounds boneless, skinless chicken breasts, cut into 1/2 " cubes
2 sweet potatoes (about 1 1/2 pounds), peeled and cut into 1/2" pieces
1 cup shredded Monterey Jack Cheese
3 cups frozen corn (not thawed)
1/2 cup chopped fresh parsley
salt and pepper, to taste
Mix milk and muffin mix in bowl until well combined. Meanwhile, heat butter in large pot over medium heat until foaming. Add onion and cook until softened, about 8 minutes. Stir in garlic, cumin and oregano and cook until fragrant, about 30 seconds. Add broth, chicken and sweet potatoes. Bring to boil, reduce heat, and simmer until sweet potatoes are just tender, about 8 minutes.
Stir in milk and muffin mixture and simmer until soup thickens, about 10 minutes. Add cheese and corn and cook until cheese begins to melt, about 2 minutes. Stir in parsley and season with salt and pepper. Serve.
1 loaf french bread, cut lengthwise
2 cups cooked, shredded chicken (in a pinch, you can use two large cans chicken breast)
1/2 cup light mayo
1/2 cup reduced fat sour cream
2 green onions, thinly sliced (white and green parts)
1/2 teaspoon garlic salt
1/3 cup fresh parsley, chopped (or 2 tablespoons dried)
2 cups shredded cheese (I used a combo of monterey jack and sharp cheddar cheese)
Olives, chopped (0ptional - I omit these due to my kids' preferences)
Preheat oven to 350 degrees. Place french bread on large baking sheet. Mix all topping ingredients together in a bowl. Spread topping evenly on top of both lengths of french bread. Bake for 15-20 minutes until bubbly and edges are lightly browned. Slice into pieces and serve immediately.
Monday, October 12, 2009
1/2 tsp. ground cinnamon
1/8 tsp. ground ginger
2/3 cup cold water
1/3 cup canned pumpkin
Toasted, chopped pecans
In a bowl, combine the pancake mix, cinnamon and ginger. In a small bowl, whisk water and pumpkin until blended; stir into dry ingredients just until moistened.
Pour batter by 1/4 cupfuls onto a hot griddle coated with cooking spray. Spread out batter with back of spoon. When underside is browned, turn pancakes and cook until second side is browned. Top with syrup and toasted pecans, if desired. Makes 6 pancakes. Can easily be doubled.
Tuesday, October 6, 2009
I liked this with a little sour cream and grated monterey jack cheese rolled up in a tortilla. I did put some in the freezer, and I'm going to try it in a soup.
1 lb. boneless, skinless chicken breasts
1 (14 ounce) can petite diced tomatoes, undrained
1/3 cup brown sugar
1/4 to 1/2 teaspoon crushed red pepper flakes (I used 1/4 teaspoon)
Coat the inside of your crockpot with non-stick cooking spray. Place all ingredients in the crockpot. Cook on high for 4-6 hours or on low for 8-10 hours, or until chicken shreds very easily with a fork. Season to taste with salt and pepper. (Chicken will absorb liquid after it is shredded.) Serve in tacos or however your little heart desires.
*Freezable Meal: I freeze the leftovers in a freezer-safe container and let thaw in the refrigerator overnight before serving the next day. I reheat over medium-low heat in a saucepan on the stove.
I took this to our fall break get-together at Debra's. Yummy!
2 ¾ cups plus 2 tablespoons all-purpose flour
1 ¼ teaspoons baking soda
1 ¼ teaspoons salt
1 ¼ teaspoons ground cinnamon
1 teaspoon ground ginger
¼ teaspoon ground cloves
1 ¼ cups (2 ½ sticks) butter, room temperature
1 ¼ cups packed light brown sugar
½ cup plus 2 tablespoons granulated sugar
2 large eggs plus 1 egg yolk
1 ¼ teaspoons pure vanilla extract
1/3 cup unsulfured molasses
1 ¾ cups white chocolate chips
Nonstick cooking spray
Preheat oven to 350 degrees F. Prepare a 13x9 baking dish with cooking spray and set aside (I lined my pan with aluminum foil and then sprayed the aluminum foil with cooking spray).
Whisk together flour, soda, salt, and spices in a bowl.
In the bowl of an electric mixer fitted with the paddle attachment (or with a hand mixer), beat butter and sugars on medium-high speed until creamy and pale, about 3 minutes. Add eggs and yolk one at a time, scraping down sides of bowl as needed. Add vanilla and molasses and mix on medium speed until combined.
Add flour mixture on low speed until combined. Stir in white chocolate.
Spread batter evenly into prepared pan and bake until golden around edges and toothpick comes out clean, about 25 minutes. Let cool completely in pan; cut into 24 squares. Blondies can be stored in airtight containers at room temperature up to 1 week.
**Update** I've had a few questions about these brownies "falling" after baking. They do fall in the middle and that is ok. I actually trimmed off the sides of the brownies (since they were ragged and a lot higher than the middle of the brownie) and saved them for my husband to eat. Then I cut up the uniform middle section of brownie into squares. Both parts taste great, the edges just don't look as pretty
This is fantastic! I did add the red pepper which I really liked, but for some it might be too much of a kick--just adjust to your taste. I didn't love it reheated so next time I am going to put half in the freezer and just make it in a smaller dish. It made enough to feed my family twice.
1 28-ounce can diced tomatoes (in juice)
1 28-ounce can crushed tomatoes
2 tablespoons extra-virgin olive oil
3 medium cloves garlic, finely minced
1/2 teaspoon red pepper flakes, optional
1/2 teaspoon salt
2 teaspoons dried basil
Cheese Filling and Pasta
3 cups part-skim ricotta cheese
4 ounces grated Parmesan cheese (about 2 cups)
8 ounces shredded mozzarella cheese (about 2 cups)
2 large eggs , lightly beaten
3/4 teaspoon table salt
1/2 teaspoon ground black pepper
2 tablespoons chopped fresh parsley leaves
2 teaspoons chopped fresh basil
16 no-boil lasagna noodles (I use the Barilla brand - apparently they are supposed to be the most similar to homemade pasta and I love them, both in this and in lasagna)
Adjust oven rack to middle position and heat oven to 375 degrees.
Heat oil, garlic, and pepper flakes (if using) in large saucepan over medium heat until fragrant but not brown, 1 to 2 minutes. Stir in tomatoes, basil and 1/2 teaspoon salt and simmer until thickened slightly, about 15 minutes.
In a medium bowl, combine ricotta, 1 cup Parmesan chese, mozzarella cheese, eggs, salt, pepper, and herbs; set aside.
To assemble, pour 1 inch boiling water into 13 by 9-inch baking dish, then add noodles one at a time. Let noodles soak until pliable, about 5 minutes, separating noodles with tip of sharp knife to prevent sticking. Remove noodles from water and place in single layer on clean kitchen towels; discard water in baking dish and dry baking dish.
Spread bottom of baking dish evenly with 1 1/2 cups sauce. Using soupspoon, spread 1/4 cup cheese mixture evenly onto bottom three-quarters of each noodle (with short side facing you), leaving top quarter of noodle exposed. Roll into tube shape and arrange in baking dish seam side down. (You should be able to fit 8 manicotti in each row, allowing all 16 to fit in the dish). Top evenly with remaining sauce, making certain that pasta is completely covered.
Cover manicotti with aluminum foil. Bake until bubbling, about 40 minutes, then remove foil. Sprinkle manicotti evenly with remaining 1 cup Parmesan. Bake until cheese is browned and bubbly, about 6-7 minutes. Remove from oven and let sit for 15 minutes before serving.
The manicotti can be prepared right up until the baking step then covered with a sheet of parchment paper, wrapped in aluminum foil, and refrigerated for up to 3 days or frozen for up to 1 month. (If frozen, thaw the manicotti in the refrigerator for 1 to 2 days.) To bake, remove the parchment, replace the aluminum foil, and increase baking time to 1 to 1 1/4 hours.
This is wonderful and easy. A great recipe for canned chicken and canned beans. It would then go together soooo fast!
1 pound boneless, skinless chicken breasts, cut into 1/2-inch cubes
1 medium onion, chopped
1 1/2 teaspoons garlic powder
1 tablespoon oil
2 cans (15 1/2 ounces each) Great Northern Beans, rinsed and drained
1 can (14 1/2 ounces) chicken broth
2 cans (4 ounces each) chopped green chilies (if you like less kick, add just one can)
1 teaspoon salt
1 teaspoon ground cumin
1 teaspoon dried oregano
1/2 teaspoon pepper
1/4 teaspoon cayenne pepper
1 cup sour cream
1/2 cup whipping cream
In a large saucepan, saute chicken, onion and garlic powder in oil until chicken is no longer pink. Add beans, broth, chilies and seasonings. Bring to a boil. Reduce heat; simmer, uncovered, for 30 minutes. Remove from the heat; stir in sour cream and cream. Garnish with fresh cilantro, if desired. Serve immediately. This is especially good served with tortilla chips. Makes about 6 servings.
Friday, October 2, 2009
1 1/4 cup warm water
1 1/2 tsp. salt
2-4 cloves minced garlic (I like a lot)
Cover completely with:
3 1/4 cups white flour
1 T butter (cut up cold butter and put on the flour)
2 T. sugar
1 1/2 tsp. Italian seasoning
1 1/2 tsp. yeast
Bake on white bread, light crust setting.
For the traditional bread method, I baked it at 350 degrees for about 32 minutes.
Saturday, September 26, 2009
2 qt. water
4 chicken bullion cubes
1 tsp. salt
3 large carrots, cut diagonally 1/4 in slices
2 large stalks celery
1 medium onion, chopped
1/4 tsp pepper
1/4 tsp poultry seasoning
1/4 tsp sage
1 tsp celery salt
1 Tbs dried parsley
3 C. homemade or 8 oz pkg wide noodles
1/2 c. butter
3/4 c. flour
1 can evaporated milk
Cook chicken in 2 quarts water with bullion until tinder. Remove chicken from liquid and add vegetables, pepper, poultry seasonings, sage, celery salt, and parsley. Cook until almost tender (DO NOT OVER COOK!) Drop in noodles and cook until done. Add butter to vegetables and noodles. Combine flour and evaporated milk (stir well) and add to vegetable-noodle mixture stirring constantly until thickened. Add chicken cut into bite-size pieces.
1 C flour, sifted
1 large well beaten egg
2 TBS milk
1/2 tsp salt
Combine all ingredients to make a stiff ball of dough. On lightly floured surface, roll dough until very thin. Cut into strips (can use pizza cutter); drop into boiling soup. Cook 8 to 10 minutes. Enjoy!
4 Tbsp. cornstarch
8 Tbsp. chopped onion
4 eggs, lightly beaten
4 tsp. salt
pepper to taste
Mix all ingredients and form into the size of ping-pong balls (50). Brown in a small amount of oil. Drain.
3 Tbsp. butter
6 Tbsp cornstarch
6-8 Tbsp. vinegar
1 ½ cup sugar
3 cups pineapple juice
3 Tbsp. soy sauce
1 cup water
Heat together butter, juice, sugar, vinegar, and soy sauce. Mix water and cornstarch and add to hot juice and cook until thickened. Add meatballs, pineapple chunks, and ½ green pepper cut in bite size pieces. Heat, but not too long. Green pepper should be crunchy. Serve over rice. This is great to freeze or easy to cut in half. I sometimes use brown sugar and cider vinegar for a more zippy flavor.
1 C. pecans
1 C. butter
1 box vanilla wafers, pulverized fine (plus 2 Tbsp. flour)
7 oz coconut
2 C. sugar
Cream butter with electric mixer until fluffy. Gradually add sugar and beat well. Add eggs one at a time and mix well. Add milk and vanilla wafer mix alternately. Fold in coconut and pecans. Pour into well greased and floured Bundt pan. Bake 1 hour at 325 degrees.
1 Cup powdered sugar (sifted)
1 Cup powdered nondairy coffee creamer
1/4 Cup unsweetened cocoa
Combine all ingredients and store in an airtight container. To serve add 1/4 cup of cocoa mix to 3/4 cup boiling water.
1 bag kisses (milk chocolate or hugs)
1 bag M&M's (milk chocolate or mint)
LOTS OF LITTLE KIDS TO HELP!
Cover baking pan with pretzels and top with kisses. Warm in oven to 175 and bake for 4-6 min. Check oven often! Hugs melt faster than Kisses. When they kisses are still warm press down tip with an M&M. You can use any flavor kisses or m&ms you want. These are great to make with the kids at Christmas.
2 T heavy cream
1 pound pecan halves
1 large bag MILK CHOCOLATE chips
Unwrap caramels and heat over hot water (I use two sauce pans), add heavy cream. Cover cookie sheets with wax paper and arrange pecans in groups of threes. Drip caramel over pecans and put in freezer to harden. Melt chocolate over hot water and coat one side refrigerate, repeat on the bottom. Store in the fridge or freezer until ready to eat.
3/4 cup brown sugar
1 cup stick butter (I use one stick butter one margarine)
1 large egg
2 1/4 cup flour
1 tsp baking powder
½ tsp salt
1 cup nuts
3/4 pkg chocolate chips
Mix in order. Drop cookies on sheet and bake 375 for 10-12 min. Enjoy
1/4 cup finely chopped pecans
1/4 cup finely chopped almonds
1/4 cup finely chopped walnuts
3/4 cup finely chopped vanilla wafers
2 Tbs melted butter
9" spring pan coat with butter
Mix all nuts and vanilla wafers with melted butter and press into the buttered spring pan. Try to line the sides about 1 ½” up the sides.
1 ½ lb cream cheese
1 1/3 cup sugar
5 large eggs
16 oz sour cream
1/4 cup flour
2 tsp vanilla
2 tsp lemon juice
All above ingredients should be at room temp before you begin.
Start by beating the cream cheese until light and fluffy. Keep the mixer on a low setting throughout mixing. Add the sugar and one egg at a time beat after each egg. When the eggs have been mixed into the cream cheese add flour, vanilla and lemon juice. Mix well. Add the sour cream and mix.
Pour cream cheese mixture into spring pan. Place on the top rack in the middle of a 325 preheated oven for one hour and 15 min. When the time is up prop open the oven door and leave in the oven for one hour. After one hour remove from oven and let cool completely. Refrigerate for 24 hours before topping and serving. Top with berries or caramel and nuts.
½ cup margarine
½ cup milk
3 ½ cups flour
½ tsp salt
2 tsp baking powder
1 tsp baking soda
1 tsp vanilla
Cream butter and sugar, add egg. Then milk and dry ingredients alternately. Roll out and bake. 350 for 8-10 min. Poke with finger to determine if they are done. Do Not cook until brown! Best with cream cheese frosting.
2 cups hot water
8 oz Coke (Caffeine Free)
1 small can crushed pineapple
1 can cherry pie filling
Dissolve jello with hot water. Add all ingredients. Put in 9X13 pan and refrigerate.
1/2 pint whipping cream
3 oz. cream cheese
1/2 cup powdered sugar
Whip whipping cream and add cream cheese and powdered sugar. Pour over top of cherry jello after it has set.
1 Small Can Crushed Pineapple (partially drained)
2 Cans Mandarin Oranges (totally drained)
1 Carton Cottage Cheese
1 12 oz Cool Whip
Mix orange jello, crushed pineapple and oranges in bowl, set in refrigerator overnight. Add cottage cheese and cool whip just before serving. You can substitute any flavor jello and fruit. Strawberry and raspberry are really good too with fresh fruit. I have also used sugar free jello and low fat whip cream and cottage cheese.
2 cups semi-crushed pretzels
½ cup melted butter
2 Tbs. Granulated sugar
Mix and pour over crust and let set.
8 oz. Softened cream cheese
1 cup drained crushed pineapple
1 cup cool whip
1/4 cup granulated sugar
Set partially before pouring over creamed cheese layer.
1 lg. pkg. Raspberry jello
2 cups boiling water
fresh or frozen raspberries
After dissolving the jello pour in a 10-12 oz pkg of frozen berries. Since they are frozen it doesn’t take long to set up. When it starts to set up a little pour over cream cheese layer and refrigerate. This is best served the day it is made or the pretzels go soggy.
2 T oil
1 cups copped onions
5 garlic cloves peeled and minced
1 tsp dried basil
½ cup chopped green bell pepper
2 cups grated cheddar cheese
1 cup grated mozzarella cheese
1 ½ tsp salt
2 T butter melted
1 cup sour cream
3/4 cup milk
Preheat oven to 375, grease 9x12 baking pan. Cook potatoes in water until tender. Heat oil and saute onions, garlic, basil, and green pepper. Add potatoes along with 1 ½ cups cheddar cheese and the mozzarella salt and pepper, butter, sour cream, and milk. Stir until well combined. Spoon into dish sprinkle remaining cheese and paprika. Top with sliced tomatoes. Cook 30 min until brown.
1 Cup browned and shredded chicken
1 bag remain lettuce
Warm pettas for 20 second each in microwave. Mix salad, caesar dressing, and cheese. Pile the salad and chicken onto the petta, top with parmesan cheese. Fold in half and eat like a taco.
8 oz mozzarella cheese
1/3 lb pepperoni
½ stick margarine
1 egg beaten
½ cup grated parmesan
Roll out thawed bread on a cookie sheet. Brush on a third of the mixture of melted margarine, egg, parmesan. Layer on cheese and pepperoni. Layer on another third of the melted mixture. Roll up the dough and seal the ends. Make 3-4 shallow slices into the top of the dough and brush on remaining mixture. Bake at 350 for 1 hour. This can be served warm or cooled sliced with marinara sauce to dip it in.
1 pkt ranch dressing mix, dry
1 cup half and half or heavy cream
1 ½ cup diced ham
Mix mashed potatoes with ranch dressing. Lightly greese 9x9 pan with butter. Spread mashed potato mixture in pan. Poor cream over potatoes. Evenly spread ham cubes over potatoes and cream. Top with cheese. Cook on 350 for 45 min.
½ tsp paprika
½ tsp salt
dash of pepper
dash of thyme
2 lb. Chicken breasts
3 Tbs light butter
1 cup water
1 ½ tsp chicken bouillon granules or one cube
½ cup milk
1/4 tsp lemon juice
2 tbsp chopped pimiento
Preheat oven to 350. Mix together first five ingredients. Dredge chicken pieces in flour mixture and arrange in a glass casserole dish; reserve remaining flour after dredging chicken. Brush with melted butter. Bake uncovered for 25 min. Remove from oven and reduce temp to 225. In a small saucepan saute onions in butter until translucent. Stir in excess flour make a rue. Add water and bouillon and cook until thickened. Add milk; thickening while stirring. Add lemon juice and pimiento. Pour sauce over chicken. Cover and bake 20 min. Serve over mashed potatoes.
3/4 Cup basil leaves
1 tsp chopped garlic
½ Cup grated Parmesan
½ Cup extra virgin olive oil
salt and pepper to taste.
Combine above and blind in blinder until smooth. Grill 2 chicken breasts and brush with pesto just before done. Cook 8 oz box of pasta, drain and mix with remaining pesto. Slice chicken diagonally in strips and fan out over pasta. Add chopped fresh tomato.
2 tablespoons olive oil
1/2 cup freshly grated Parmigiana
1 small onion, chopped
2 large clove garlic, divided, 1 chopped, 1 crushed
1 tablespoon tomato paste
2 cups beef stock
1 sprig of rosemary leaves, chopped
Salt and pepper
1/4 pound sliced roast beef
6 slices provolone cheese
Slice baguette open lengthwise and lightly butter. Transfer the bread to a cookie sheet and toast in the oven until golden brown. Once the bread is toasted cover it with grated cheese.
While the bread is toasting, heat a medium-sized skillet over medium-high heat with olive oil. Add onion, chopped garlic, tomato paste and rosemary, season with a little salt and pepper, and cook about 2-3 minutes. Add beef stock, bring up to a simmer and cook for 2-3 minutes.
Using tongs swish a few slices of roast beef through the hot broth then transfer to the cheesy garlic bread. Once all the roast beef has been mounded on the bread, top each half with 3 slices of provolone cheese and transfer to the broiler or oven to melt the cheese. Broil 30 seconds to 1 min.
2 Cups water
½ Cup soy sauce
1 tsp dried rosemary
1 tsp dried thyme leaves (for powder use 1/4 tsp)
1 Bay leaf
3-4 Whole black peppercorns (pull out after cooking)
Place beef in crock pot. Mix other ingredients in bowl and pour in crock . Cook on low 5-6 hours. Shred beef and return to pot with one sliced onion. Simmer ½ hour. Skim off fat. Serve with rolls. Dip sandwiches in broth.
1 Tbs Worcestershire sauce
1/4 tsp garlic powder
1 cup Monterrey Jack Cheese
2 tomatoes, diced fine
3 cups cooked rice, cooled
1 can diced green chilies
½ c. sour cream
3 oz cream cheese
1 tsp salt
2 chicken breasts, cooked and diced
Blend soup and cheeses. Add everything but corn chips. Bake at 350 for 30-40 min with corn chips on top.
½ c. butter (melted)
½ c. honey
2 tsp. curry powder
2 T mustard
Combine butter, honey, curry, and mustard. Pour sauce over chicken in a 9x12 baking dish. Bake at 350 for 30 min. Flip chicken and base with sauce. Cook 30 more minutes or until chicken is cooked through.
1 medium onion
3 Tbs mashed garlic
6 oz mushrooms, sliced
1 tsp ginger
2 tsp black pepper
1/3 cup sugar
½ cup soy sauce (light has less sodium)
3 Tbs soda (i.e. sprite)
Mix all the ingredients and let them sit in fridge for 2 hours. Cook in a frying pan until meet is fully cooked. Mix 1 T corn starch with 3 Tbs water add to mixture to thicken, simmer. Serve over rice.
1/4 cup low fat milk
1 Tbs Dijon mustard
½ cup fine, dry breadcrumbs
2 Tbs grated parmesan cheese
½ tsp dried Italian seasoning
1/8 tsp garlic powder
1/8 tsp pepper
4-6 boneless skinless chicken breasts halves
vegetable cooking spray
8 oz linguine
Combine milk and mustard, stir with wisk. Combine breadcrumbs and next 4 ingredients in a bowl. Dip chicken in milk mixture; dredge in breadcrumbs. Place chicken on a baking sheet with cooking spray. Bake at 375 for 30 min.
Tomato Cream Sauce
1 tsp olive oil
3 cloves garlic, minced
2 cans tomatoes, diced
1 Tbs fresh basil
1 Tbs chopped oregano
2 tsp chopped parsley
4 tsp sugar
1/4 tsp salt
1 Cup milk
1 Tbs flour
4 Tbs Parmesan Cheese
Heat oil in saucepan over med high. Add garlic, tomato and next 5 ingredients. Bring to boil. Simmer uncovered 20 min stir often.
Combine milk and flour in small bowl stir well with whisk well in small bowl. Gradually add milk mix to tomato mix, stir constantly. Cook 5 min add cheese. Serve over linguine and chicken.
3 T. Rice vinegar
1 ½ T. Soy Sauce
1 ½ t. Sesame oil
1 T. Lime juice
1/4 t. garlic
2 t. Brown sugar
1/3 C. Chopped water chestnuts
1/4 C. Green onions
Carrots, Cucumbers, Sprouts, Chow mein noodles, Lettuce
In large bowl combine vinegar, soy sauce, sesame, lime juice, garlic. Divide in half add sugar to one half of marinade aside for later. Place chicken, water chestnuts, and green onions in unsweetened marinade. Stir to coat well. Put 1 T. Oil in deep frying pan and heat to medium. Add chicken mixture and cook until almost done. Add sweet marinade and turn to high briefly to thicken the sauce. Serve in Lettuce topped with carrots, cucumbers, sprouts, and chow mein noodles.
2 C. chopped onions
2 T. chopped garlic
2 bay leaves
Freshly ground black pepper
1 C. diced ham pieces
½ lb. black beans (soaked over night apx. 8 hours)
6-7 C. water
In a large saucepan, over medium heat, add oil. When oil is hot add onions and garlic. Crush bay leaves and add to pan with salt and pepper. Saute about 5 min. Add ham bone, ham, beans, and water. Simmer until the beans are tender about 3 ½ hours. Serve over white rice. I have also made this in the crock pot after I cooked the onions and garlic. It is one of my favorite things to use a left over ham bone.
2 potatoes cut into half lengthwise and sliced 1/4" slices
½ Cup onions, diced
6 Slices of bacon
1 ½ tsp minced garlic
3 cups of sliced kale
2 Tbs chicken base
1 qt. water
½ Cup heavy cream
Fry sausage in a medium pan on medium heat until done. Remove from pan and drain. Cook onions, garlic and bacon in the same pan. Remove bacon and crumble. In a large pot add chicken base, water and potatoes. Simmer until potatoes are tender. Add bacon, sausage, kale and cream. Simmer for about 4 min.
3 whole chicken breasts, cooked and diced
6 C. chicken broth
1 lb pork sausage, cooked and drained
2 carrots diced
3 ribs celery diced
2 zucchini diced (optional)
1 onion diced
4 cans crushed tomatoes, partly drained
1 can kidney beans drained and rinsed
3 cloves garlic minced
2 tsp. salt
3 TB parsley
1 tsp basil
2 bay leaves
8 oz. pasta of your choice, cooked and drained
1/2 c. chopped spinach
Cook chicken in broth. Cook veggies in broth until tender, but still a little crisp. Add remaining ingredients and simmer. The longer you simmer this soup the more liquid the noodles absorb. Do not over cook!