CHICKEN with PEPPER CHEESE SAUCE
¼ cup all-purpose flour
1 tsp. black pepper
1 tsp. cayenne pepper
3 skinless, boneless chicken breast
halves cut into 1-inch pieces
2 Tbsp. oil
1 red bell pepper, seeded and chopped
1 onion, chopped
½ jalapeno pepper, seeded and minced
¾ cup chicken broth
2 tsp. Worcestershire sauce
½ cup milk
1 Tbsp. all-purpose flour
½ cup sour cream
1 cup shredded Monterey Jack cheese
1 (12-oz.) package uncooked linguini pasta
Bring a large pot of lightly salted water to a boil. Add linguini pasta and cook for 8 minutes, or until tender. Drain.
Meanwhile, in a shallow dish, mix together ¼ cup flour, black pepper and cayenne pepper. Coat the chicken in the flour mixture, shaking off the excess. Heat the oil in a large skillet over medium heat. Add chicken pieces and cook until browned on the outside and no longer pink inside. Remove to a plate and keep warm.
Add the bell pepper, onion, garlic and jalapeno pepper to the skillet, cook and stir over medium heat for about 5 minutes. Stir in the chicken broth, Worcestershire sauce and milk. Bring to a simmer. Stir in 1 Tbsp. of flour and simmer over medium-low heat until the sauce stars to thicken.
Remove from the heat and stir in sour cream and Monterey Jack until melted. Return chicken to the pan and stir to coat with sauce. Serve chicken and sauce over pasta.
Yield: 6 servings.
Friday, January 30, 2009
ROASTED POTATO MEDLEY
ROASTED POTATO MEDLEY
"Russet, red and sweet potatoes are roasted with olive oil, garlic and balsamic vinegar"
1russet potato, cubed
1 red, cubed
1 sweet potato, peeled and cubed
2 Tbsp. olive oil
2 Tbsp. balsamic vinegar
2 tsp. minced fresh thyme
3 cloves garlic,
¼ cup low-fat, low sodium chicken broth
Preheat oven to 375^.
In a mixing bowl, combine the russet potato, red potato, sweet potato, olive oil, vinegar, thyme, garlic and chicken broth. Toss well to coat.
Place into casserole dish and roast uncovered for 40 minutes, or until potatoes are tender.
Yield: 6 servings.
"Russet, red and sweet potatoes are roasted with olive oil, garlic and balsamic vinegar"
1russet potato, cubed
1 red, cubed
1 sweet potato, peeled and cubed
2 Tbsp. olive oil
2 Tbsp. balsamic vinegar
2 tsp. minced fresh thyme
3 cloves garlic,
¼ cup low-fat, low sodium chicken broth
Preheat oven to 375^.
In a mixing bowl, combine the russet potato, red potato, sweet potato, olive oil, vinegar, thyme, garlic and chicken broth. Toss well to coat.
Place into casserole dish and roast uncovered for 40 minutes, or until potatoes are tender.
Yield: 6 servings.
Wednesday, January 28, 2009
SLOW COOKED THAI CHICKEN
SLOW COOKED THAI CHICKEN
6 skinless, boneless chicken breast
halves, cut into ½-inch strips
1 large red bell pepper, seeded and
into strips
1 large onion, coarsely chopped
½ cup chicken stock
1 Tbsp. ground cumin
¼ cup soy sauce
3 cloves garlic, minced
½ tsp. red pepper flakes
salt and pepper to taste
2 Tbsp. cornstarch
2/3 cup creamy peanut butter
1 Tbsp. soy sauce
¼ cup lime juice
3 green onion, chopped
¼ cup chopped fresh cilantro
½ cup chopped roasted peanuts
Place the chicken breast strips, bell pepper, and onion into a slow cooker. Pour in the chicken broth and ¼ cup soy sauce, then season with cumin, cumin, red pepper flakes, salt and pepper. Stir to blend, then cover and cook on LOW for 4-1/2 to 5 hours.
Remove 1-cup liquid from the slow cooker, and mix this with the cornstarch, peanut butter, 1 Tbsp. soy sauce and lime juice. This should blend into a fairly thick sauce. Stir the sauce back into the slow cooker, and place the lid on the pot.
Cook on HIGH for 30 minutes. Garnish with green onions, cilantro and peanuts before serving.
6 skinless, boneless chicken breast
halves, cut into ½-inch strips
1 large red bell pepper, seeded and
into strips
1 large onion, coarsely chopped
½ cup chicken stock
1 Tbsp. ground cumin
¼ cup soy sauce
3 cloves garlic, minced
½ tsp. red pepper flakes
salt and pepper to taste
2 Tbsp. cornstarch
2/3 cup creamy peanut butter
1 Tbsp. soy sauce
¼ cup lime juice
3 green onion, chopped
¼ cup chopped fresh cilantro
½ cup chopped roasted peanuts
Place the chicken breast strips, bell pepper, and onion into a slow cooker. Pour in the chicken broth and ¼ cup soy sauce, then season with cumin, cumin, red pepper flakes, salt and pepper. Stir to blend, then cover and cook on LOW for 4-1/2 to 5 hours.
Remove 1-cup liquid from the slow cooker, and mix this with the cornstarch, peanut butter, 1 Tbsp. soy sauce and lime juice. This should blend into a fairly thick sauce. Stir the sauce back into the slow cooker, and place the lid on the pot.
Cook on HIGH for 30 minutes. Garnish with green onions, cilantro and peanuts before serving.
GARLIC DILL NEW POTATOES
GARLIC DILL NEW POTATOES
"Potatoes are tossed in a garlicky dill butter."
8 medium red potatoes, cubed
3 Tbsp. butter, melted
1 Tbsp. chopped fresh dill
2 tsp. minced garlic
¼ tsp. salt
Place the potatoes in a steamer basket, and set in a pan over an inch of boiling water. Cover, and steam for about 10 minutes, until potatoes are tender but not mushy.
In a small bowl, stir together the butter, dill, garlic, and salt. Transfer the potatoes to a serving bowl, and pour the seasoned butter over them. Toss gently until they are well coated.
Yield: 5 servings.
"Potatoes are tossed in a garlicky dill butter."
8 medium red potatoes, cubed
3 Tbsp. butter, melted
1 Tbsp. chopped fresh dill
2 tsp. minced garlic
¼ tsp. salt
Place the potatoes in a steamer basket, and set in a pan over an inch of boiling water. Cover, and steam for about 10 minutes, until potatoes are tender but not mushy.
In a small bowl, stir together the butter, dill, garlic, and salt. Transfer the potatoes to a serving bowl, and pour the seasoned butter over them. Toss gently until they are well coated.
Yield: 5 servings.
Tuesday, January 27, 2009
CHICKEN WINGS IN CERVEZA
CHICKEN WINGS IN CERVEZA
"Crispy on the outside and moist on the inside"
1-1/2 lbs. chicken or chicken wings or chicken drummettes
1 tsp. salt
1 tsp. dried thyme
1/8 tsp. pepper
12 oz. Mexican beer
2 Tbsp. cilantro
Place wings in a shallow bowl and sprinkle with salt, thyme and pepper.
Pour beer over chicken and toss to coat.
Cover and refrigerate 2-6 hours.
Preheat oven to 375^ and line a shallow baking pan with foil, spray with non-stick cooking spray
Drain chicken reserving marinade.
Arrange chicken on baking pan in a single layer.
Bake 40 minutes or until chicken is well browned on all sides.
During baking, turn and baste occasionally with reserved marinade.
Do not brush with marinade during last 10 minutes of baking time.
Throw out extra marinade.
Serve warm or at room temperature.
Garnish with cilantro.
Yield:6 servings.
"Crispy on the outside and moist on the inside"
1-1/2 lbs. chicken or chicken wings or chicken drummettes
1 tsp. salt
1 tsp. dried thyme
1/8 tsp. pepper
12 oz. Mexican beer
2 Tbsp. cilantro
Place wings in a shallow bowl and sprinkle with salt, thyme and pepper.
Pour beer over chicken and toss to coat.
Cover and refrigerate 2-6 hours.
Preheat oven to 375^ and line a shallow baking pan with foil, spray with non-stick cooking spray
Drain chicken reserving marinade.
Arrange chicken on baking pan in a single layer.
Bake 40 minutes or until chicken is well browned on all sides.
During baking, turn and baste occasionally with reserved marinade.
Do not brush with marinade during last 10 minutes of baking time.
Throw out extra marinade.
Serve warm or at room temperature.
Garnish with cilantro.
Yield:6 servings.
SPICY HOT WINGS
SPICY HOT WINGS
5-lbs. chicken wings
½ cup butter, cubed
½ cup Louisiana-style hot sauce
¼ cup balsamic vinegar
¼ cup soy sauce
3 Tbsp. brown sugar
3 Tbsp. honey
2 Tbsp. plus 1 tsp. celery seed, divided
2 Tbsp. lemon juice
2/3-cup all-purpose flour
1 tsp. each, salt, paprika and cayenne pepper
½ tsp. garlic powder
Oil for deep fat frying
Cut wings into three sections, discard wing tip section. In a large saucepan, bring the butter, hot sauce, vinegar, soy sauce, brown sugar, honey, 2 Tbsp. celery seed and lemon juice to a boil. Reduce heat; simmer, uncovered, until reduced by half.
Meanwhile, in a large resealable plastic bag, combine the flour, salt, paprika, cayenne, garlic powder, and remaining celery seed. Add wings, a few at a time, and shake to coat.
In an electric skillet or deep-fat fryer heat6 oil to 375^. Fry wings a few at a time, for 6-8 minutes or until no longer pink, turning once. Drain on paper towels. Place in a large bowl; add sauce and toss to coat.
Yield: 4 dozen
5-lbs. chicken wings
½ cup butter, cubed
½ cup Louisiana-style hot sauce
¼ cup balsamic vinegar
¼ cup soy sauce
3 Tbsp. brown sugar
3 Tbsp. honey
2 Tbsp. plus 1 tsp. celery seed, divided
2 Tbsp. lemon juice
2/3-cup all-purpose flour
1 tsp. each, salt, paprika and cayenne pepper
½ tsp. garlic powder
Oil for deep fat frying
Cut wings into three sections, discard wing tip section. In a large saucepan, bring the butter, hot sauce, vinegar, soy sauce, brown sugar, honey, 2 Tbsp. celery seed and lemon juice to a boil. Reduce heat; simmer, uncovered, until reduced by half.
Meanwhile, in a large resealable plastic bag, combine the flour, salt, paprika, cayenne, garlic powder, and remaining celery seed. Add wings, a few at a time, and shake to coat.
In an electric skillet or deep-fat fryer heat6 oil to 375^. Fry wings a few at a time, for 6-8 minutes or until no longer pink, turning once. Drain on paper towels. Place in a large bowl; add sauce and toss to coat.
Yield: 4 dozen
BACON WRAPPED WATER CHESTNUTS IV
BACON WRAPPED WATER CHESTNUTS IV
1 lb. bacon
2 (8-oz.) cans water chestnuts, drained
1 cup mayonnaise
½ cup white sugar
3 Tbsp. dill pickle relish
½ cup ketchup
Preheat oven to 425^.
Wrap single piece of bacon around individual water chestnuts, securing with toothpick.
Place the wrapped water chestnuts on a large baking sheet. Bake in the preheated oven 20 minutes, or until bacon is crisp. Remove from heat and drain.
In a medium bowl, mix the mayonnaise, white sugar, dill pickle relish, and ketchup. Pour the mixture over the wrapped water chestnuts.
Bake in preheated oven 10 minutes, or until the sauce is hot and bubbly.
Yield: 20 servings.
1 lb. bacon
2 (8-oz.) cans water chestnuts, drained
1 cup mayonnaise
½ cup white sugar
3 Tbsp. dill pickle relish
½ cup ketchup
Preheat oven to 425^.
Wrap single piece of bacon around individual water chestnuts, securing with toothpick.
Place the wrapped water chestnuts on a large baking sheet. Bake in the preheated oven 20 minutes, or until bacon is crisp. Remove from heat and drain.
In a medium bowl, mix the mayonnaise, white sugar, dill pickle relish, and ketchup. Pour the mixture over the wrapped water chestnuts.
Bake in preheated oven 10 minutes, or until the sauce is hot and bubbly.
Yield: 20 servings.
Sunday, January 25, 2009
POTATO SALAD with CELERY and SCALLIONS
POTATO SALAD with CELERY and SCALLIONS
1-1/2-lbs. Yukon gold potatoes cut into ¾-inch cubes
2 Tbsp. olive oil
1 Tbsp. Dijon mustard
1 Tbsp. white wine vinegar
4 celery ribs thinly sliced
2 scallion, thinly sliced
kosher salt
ground pepper
Set a steamer basket in a large saucepan.
Add enough water to come just below the basket.
Bring water to a boil.
Place potatoes in steamer basket and reduce heat to a simmer.
Cover and steam until tender, about 15 minutes.
Meanwhile, whisk oil, mustard and vinegar in a large bowl.
Add celery, scallions and hot potatoes and season with salt and pepper.
Toss to combine.
Cool to room temperature, tossing occasionally.
Yield: 4 servings.
1-1/2-lbs. Yukon gold potatoes cut into ¾-inch cubes
2 Tbsp. olive oil
1 Tbsp. Dijon mustard
1 Tbsp. white wine vinegar
4 celery ribs thinly sliced
2 scallion, thinly sliced
kosher salt
ground pepper
Set a steamer basket in a large saucepan.
Add enough water to come just below the basket.
Bring water to a boil.
Place potatoes in steamer basket and reduce heat to a simmer.
Cover and steam until tender, about 15 minutes.
Meanwhile, whisk oil, mustard and vinegar in a large bowl.
Add celery, scallions and hot potatoes and season with salt and pepper.
Toss to combine.
Cool to room temperature, tossing occasionally.
Yield: 4 servings.
DELUXE MASHED POTATOES
DELUXE MASHED POTATOES
"Can be made ahead and refrigerated"
4 large potatoes
1 (3-oz.) package cream cheese, softened
½ cup sour cream
1 Tbsp. chopped chives
¾ tsp. onion salt
¼ tsp. pepper
1 Tbsp. butter or margarine
Paprika
Peel and cube potatoes; place in saucepan and cover4 with water. Cook over medium heat until tender; drain. Mash until smooth (do not add milk or butter). Stir in cream cheese, sour cream, chives, onion salt and pepper. Spoon into a greased 1-1/2-qt. baking dish. Dot with butter; sprinkle with paprika if desired. Cover and bake at 350^ for 35-40 minutes or until heated through.
Yield: 4 servings.
"Can be made ahead and refrigerated"
4 large potatoes
1 (3-oz.) package cream cheese, softened
½ cup sour cream
1 Tbsp. chopped chives
¾ tsp. onion salt
¼ tsp. pepper
1 Tbsp. butter or margarine
Paprika
Peel and cube potatoes; place in saucepan and cover4 with water. Cook over medium heat until tender; drain. Mash until smooth (do not add milk or butter). Stir in cream cheese, sour cream, chives, onion salt and pepper. Spoon into a greased 1-1/2-qt. baking dish. Dot with butter; sprinkle with paprika if desired. Cover and bake at 350^ for 35-40 minutes or until heated through.
Yield: 4 servings.
SOUTHWESTERN VEGETARIAN PASTA
SOUTHWESTERN VEGETARIAN PASTA
"Tomatoes, chickpeas and corn are simmered with chili
powder and cumin and served over pasta."
1 Tbsp.vegetable oil
1 onion, chopped
½ green bell pepper, diced
2 cloves garlic, chopped
2 Tbsp. chili powder
1 tsp. ground cumin
1 (28-oz) can diced tomatoes with juice
1 (15-oz) can chickpeas
1 (10-oz) package frozen corn kernels, thawed
1 (12-oz) package uncooked elbow macaroni
½ cup shredded Monterey Jack cheese
Heat oil in a large deep skillet. Sauté onion, green pepper, garlic, chili powder and cumin. Stir in tomatoes, chickpeas and corn. Reduce heat to low and simmer 15 to 20 minutes or until thickened and heated through.
Meanwhile, bring a large pot of lightly salted water to a boil. Add macaroni and cook 8-10 minutes or until al dente, drain.
Combine pasta and sauce. Sprinkle each serving with Monterey jack cheese.
Yield: 6 servings.
"Tomatoes, chickpeas and corn are simmered with chili
powder and cumin and served over pasta."
1 Tbsp.vegetable oil
1 onion, chopped
½ green bell pepper, diced
2 cloves garlic, chopped
2 Tbsp. chili powder
1 tsp. ground cumin
1 (28-oz) can diced tomatoes with juice
1 (15-oz) can chickpeas
1 (10-oz) package frozen corn kernels, thawed
1 (12-oz) package uncooked elbow macaroni
½ cup shredded Monterey Jack cheese
Heat oil in a large deep skillet. Sauté onion, green pepper, garlic, chili powder and cumin. Stir in tomatoes, chickpeas and corn. Reduce heat to low and simmer 15 to 20 minutes or until thickened and heated through.
Meanwhile, bring a large pot of lightly salted water to a boil. Add macaroni and cook 8-10 minutes or until al dente, drain.
Combine pasta and sauce. Sprinkle each serving with Monterey jack cheese.
Yield: 6 servings.
SALSA CHICKEN RICE CASSEROLE
SALSA CHICKEN RICE CASSEROLE
2 cups uncooked white rice
4 cups water
6 skinless, boneless chicken breast, halves
3 cups shredded Monterey Jack cheese
3 cups shredded Cheddar cheese
1-1/2 (10.75-oz.) cans condensed cream of chicken soup
1-1/2 (10.75-oz.) cans condensed cream of mushroom soup
1-1/2 onions, chopped
2-1/4 cups mild salsa
Place rice and water in a saucepan, and bring to a boil. Reduce heat to low, cover, and simmer for 20 minutes.
Meanwhile place chicken breast halves into saucepan, and bring to a boil, cook for 20 minutes or until done. Remove chicken from water. When cool enough to handle cut meat into bite-size pieces.
Preheat oven to 350^. Lightly grease a 9x13-inch-baking dish. This recipe was changed to 12 servings instead of the original 8 servings, so you will need a larger dish/pan.
In a medium bowl, combine Monterey Jack and Cheddar cheese. In a separate bowl, mix together both soups, onion and salsa. Layer ½ the rice, ½ of the chicken, ½ of the soup and salsa mixture, and ½ of the cheese mixture in prepared dish. Repeat layers, ending with cheese.
Bake in preheated oven for about 40 minutes, or until bubbly.
Yield:12 servings.
2 cups uncooked white rice
4 cups water
6 skinless, boneless chicken breast, halves
3 cups shredded Monterey Jack cheese
3 cups shredded Cheddar cheese
1-1/2 (10.75-oz.) cans condensed cream of chicken soup
1-1/2 (10.75-oz.) cans condensed cream of mushroom soup
1-1/2 onions, chopped
2-1/4 cups mild salsa
Place rice and water in a saucepan, and bring to a boil. Reduce heat to low, cover, and simmer for 20 minutes.
Meanwhile place chicken breast halves into saucepan, and bring to a boil, cook for 20 minutes or until done. Remove chicken from water. When cool enough to handle cut meat into bite-size pieces.
Preheat oven to 350^. Lightly grease a 9x13-inch-baking dish. This recipe was changed to 12 servings instead of the original 8 servings, so you will need a larger dish/pan.
In a medium bowl, combine Monterey Jack and Cheddar cheese. In a separate bowl, mix together both soups, onion and salsa. Layer ½ the rice, ½ of the chicken, ½ of the soup and salsa mixture, and ½ of the cheese mixture in prepared dish. Repeat layers, ending with cheese.
Bake in preheated oven for about 40 minutes, or until bubbly.
Yield:12 servings.
ORZO with PARMESAN and BASIL
ORZO with PARMESAN and BASIL
2 Tbsp. butter
1 cup uncooked orzo pasta
1 (14.5-oz.) can chicken broth
½ cup grated Parmesan
¼-cup chopped fresh basil
salt and pepper to taste
2 Tbsp. chopped fresh basil
Melt butter in a heavy skillet over medium-high heat. Stir in orzo and sauté until lightly browned.
Stir in chicken stock and bring to boil. Cover. Reduce heat and simmer until orzo is tender and liquid is absorbed, about 15-20 minutes.
Mix in Parmesan cheese and basil. Season with salt and pepper. Transfer to a shallow bowl.
Garnish with basil sprigs.
Yield: 4 servings
2 Tbsp. butter
1 cup uncooked orzo pasta
1 (14.5-oz.) can chicken broth
½ cup grated Parmesan
¼-cup chopped fresh basil
salt and pepper to taste
2 Tbsp. chopped fresh basil
Melt butter in a heavy skillet over medium-high heat. Stir in orzo and sauté until lightly browned.
Stir in chicken stock and bring to boil. Cover. Reduce heat and simmer until orzo is tender and liquid is absorbed, about 15-20 minutes.
Mix in Parmesan cheese and basil. Season with salt and pepper. Transfer to a shallow bowl.
Garnish with basil sprigs.
Yield: 4 servings
WINGS in COLA
WINGS in COLA
"Soy sweetened with sugar and cola"
4 lbs. chicken wings, tips discarded
1 tsp. garlic salt
1 tsp. onion powder
1 (12-oz.) can flavor carbonated beverage
1 cup packed light brown sugar
2 Tbsp. soy sauce
Preheat oven to 325^.
Place chicken wings in a shallow casserole dish. Season with garlic salt and onion salt. Mix cola, sugar, and soy sauce; pour mixture over chicken wings.
Bake, covered, at 325^ for 2 hours. Turn wings over every 30 minutes. Uncover, and bake for an additional 1 to 2 hours. Turn wings every 30 minutes or so.
Yield: 16 servings.
"Soy sweetened with sugar and cola"
4 lbs. chicken wings, tips discarded
1 tsp. garlic salt
1 tsp. onion powder
1 (12-oz.) can flavor carbonated beverage
1 cup packed light brown sugar
2 Tbsp. soy sauce
Preheat oven to 325^.
Place chicken wings in a shallow casserole dish. Season with garlic salt and onion salt. Mix cola, sugar, and soy sauce; pour mixture over chicken wings.
Bake, covered, at 325^ for 2 hours. Turn wings over every 30 minutes. Uncover, and bake for an additional 1 to 2 hours. Turn wings every 30 minutes or so.
Yield: 16 servings.
SUPER SUNDAY SALSA WINGS
SUPER SUNDAY SALSA WINGS
"Spicy, sweet and tender wings"
2-lbs. chicken wings
1 (16-oz.) jar Newman’s Own
All-Natural Bandito Salsa, medium
½ cup apple juice
¼ cup prepared mustard
½ cup firmly packed brown sugar
Cut wing into 3 sections, discarding wing tips. Combine all ingredients in a 2-quart slow cooker.
Cook on LOW for 4 to 6 hours.
Yield: 6 servings.
"Spicy, sweet and tender wings"
2-lbs. chicken wings
1 (16-oz.) jar Newman’s Own
All-Natural Bandito Salsa, medium
½ cup apple juice
¼ cup prepared mustard
½ cup firmly packed brown sugar
Cut wing into 3 sections, discarding wing tips. Combine all ingredients in a 2-quart slow cooker.
Cook on LOW for 4 to 6 hours.
Yield: 6 servings.
MARINATED CHICKEN WINGS
MARINATED CHICKEN WINGS
20 whole chicken wings
2 cups soy sauce
½ cup white wine or chicken broth
½ cup vegetable oil
2 cloves garlic, minced
2 Tbsp. sugar
2 tsp. ground ginger
Cut chicken wings into three sections; discard wing tips. Place wings in a large resealable heavy-duty plastic bag or 12-in.x 9-in, x 2-in. baking dish. In a bowl, combine remaining ingredients; mix well. Pour half the sauce over chicken; turn to coat. Seal or cover t5he chicken and remaining sauce; refrigerate over night. Drain chicken, discard the marinade. Place chicken in a 5-qt. slow cooker, top with reserve sauce. Cover and cook on LOW for 3-1/2 to 4 hours or until chicken juices run clear. Transfer wings to a serving dish, discard-cooking juices.
Yield: 18 servings.
20 whole chicken wings
2 cups soy sauce
½ cup white wine or chicken broth
½ cup vegetable oil
2 cloves garlic, minced
2 Tbsp. sugar
2 tsp. ground ginger
Cut chicken wings into three sections; discard wing tips. Place wings in a large resealable heavy-duty plastic bag or 12-in.x 9-in, x 2-in. baking dish. In a bowl, combine remaining ingredients; mix well. Pour half the sauce over chicken; turn to coat. Seal or cover t5he chicken and remaining sauce; refrigerate over night. Drain chicken, discard the marinade. Place chicken in a 5-qt. slow cooker, top with reserve sauce. Cover and cook on LOW for 3-1/2 to 4 hours or until chicken juices run clear. Transfer wings to a serving dish, discard-cooking juices.
Yield: 18 servings.
CHICKEN with RED PEPPER SAUCE
CHICKEN with RED PEPPER SAUCE
2 Tbsp. olive oil
1 medium onion, chopped
2 cups mushrooms, chopped
2 cloves garlic, diced
4 skinless, boneless chicken breast halves, diced
½ lb. turkey bacon
1 cup frozen peas, thawed
1 (12-oz.) jar roasted red peppers packed in oil, undrained
1 cup sour cream
1 cup fat-free evaporated milk
Heat 1 Tbsp. olive oil in a skillet over medium heat, and sauté the onion, mushrooms, and garlic until onions are tender. Remove from skillet and set aside.
Heat remaining olive oil in the skillet over medium heat, and cook the chicken and turkey bacon until chicken juices run clear and bacon is browned and crisp. Return the onion mixture to the skillet, mix in peas and reduce heat to low. Simmer, stirring occasionally, while preparing the red pepper and sour cream sauce.
In a small saucepan over medium heat, heat the roasted red pepper and oil until heated through.
In a bowl, mix the sour cream and evaporated milk. Heat in the microwave on High for 1 minute, or until heated through.
In a blender or food processor, blend the red pepper and the sour cream mixture until smooth.
Pour over the chicken mixture in the skillet.
Yield: 4 servings.
2 Tbsp. olive oil
1 medium onion, chopped
2 cups mushrooms, chopped
2 cloves garlic, diced
4 skinless, boneless chicken breast halves, diced
½ lb. turkey bacon
1 cup frozen peas, thawed
1 (12-oz.) jar roasted red peppers packed in oil, undrained
1 cup sour cream
1 cup fat-free evaporated milk
Heat 1 Tbsp. olive oil in a skillet over medium heat, and sauté the onion, mushrooms, and garlic until onions are tender. Remove from skillet and set aside.
Heat remaining olive oil in the skillet over medium heat, and cook the chicken and turkey bacon until chicken juices run clear and bacon is browned and crisp. Return the onion mixture to the skillet, mix in peas and reduce heat to low. Simmer, stirring occasionally, while preparing the red pepper and sour cream sauce.
In a small saucepan over medium heat, heat the roasted red pepper and oil until heated through.
In a bowl, mix the sour cream and evaporated milk. Heat in the microwave on High for 1 minute, or until heated through.
In a blender or food processor, blend the red pepper and the sour cream mixture until smooth.
Pour over the chicken mixture in the skillet.
Yield: 4 servings.
LEMON ORZO PRIMAVERA
LEMON ORZO PRIMAVERA
1 Tbsp. olive oil
1 cup uncooked orzo pasta
1 clove garlic, crushed
1 medium zucchini, shredded
1 medium carrot, shredded
1 (14-oz.) can vegetable broth
1 lemon, zested
1 Tbsp. chopped fresh thyme
¼ cup grated Parmesan cheese
Heat the oil in a pot over medium heat. Stir in orzo, and cook 2 minutes, until golden. Stir in garlic, zucchini, and carrot, and cook 2 minutes. Pour in the broth and mix in lemon zest. Bring to a boil. Reduce heat to low and simmer 10 minutes, or until liquid has been absorbed and orzo is tender. Season with thyme and top with Parmesan to serve.
Yield: 4 servings.
1 Tbsp. olive oil
1 cup uncooked orzo pasta
1 clove garlic, crushed
1 medium zucchini, shredded
1 medium carrot, shredded
1 (14-oz.) can vegetable broth
1 lemon, zested
1 Tbsp. chopped fresh thyme
¼ cup grated Parmesan cheese
Heat the oil in a pot over medium heat. Stir in orzo, and cook 2 minutes, until golden. Stir in garlic, zucchini, and carrot, and cook 2 minutes. Pour in the broth and mix in lemon zest. Bring to a boil. Reduce heat to low and simmer 10 minutes, or until liquid has been absorbed and orzo is tender. Season with thyme and top with Parmesan to serve.
Yield: 4 servings.
CHICKEN SUPREME III
CHICKEN SUPREME III
4 skinless, boneless chicken breast halves
cut into cubes
1 onion, chopped
¾ cup butter, melted
1-1/3 cup water
6-poz. dry bread-stuffing mix
¼ cup water
1 (10.75-oz.) can condensed cream of chicken soup
1 cup shredded Cheddar cheese
In a non-stick skillet over medium heat, cook and stir the chicken and onion until chicken is no longer pink and juice runs clear.
Preheat oven to 350^. Lightly grease a 2-qt. casserole dish.
In a medium bowl, blend the melted butter, 1-1/3 cup water, and dry stuffing mix. Place ½ the chicken and onion mixture in the prepared dish, and cover with the stuffing mixture. Cover with the remaining chicken mixture. In a small bowl, mix the ¼ cup water and cream of chicken soup, and pour into the dish. Top with the Cheddar cheese.
Bake 30 minutes in the preheated oven, or until bubbly and lightly browned.
Yield: 6 servings.
4 skinless, boneless chicken breast halves
cut into cubes
1 onion, chopped
¾ cup butter, melted
1-1/3 cup water
6-poz. dry bread-stuffing mix
¼ cup water
1 (10.75-oz.) can condensed cream of chicken soup
1 cup shredded Cheddar cheese
In a non-stick skillet over medium heat, cook and stir the chicken and onion until chicken is no longer pink and juice runs clear.
Preheat oven to 350^. Lightly grease a 2-qt. casserole dish.
In a medium bowl, blend the melted butter, 1-1/3 cup water, and dry stuffing mix. Place ½ the chicken and onion mixture in the prepared dish, and cover with the stuffing mixture. Cover with the remaining chicken mixture. In a small bowl, mix the ¼ cup water and cream of chicken soup, and pour into the dish. Top with the Cheddar cheese.
Bake 30 minutes in the preheated oven, or until bubbly and lightly browned.
Yield: 6 servings.
EASY SLOW COOKER CHICKEN WINGS
EASY SLOW COOKER CHICKEN WINGS
" Chicken wings slow cooked with a spicy tang sauce mixture which
includes chili sauce, chili powder. lemon juice and molasses"
5-1/2 lbs. chicken wings, split and tops discarded
1 (12 fluid oz.) can or bottle chili sauce
¼ cup fresh lemon juice
¼ cup molasses
2 Tbsp. Worcestershire sauce
3 drops hot pepper sauce
1 Tbsp. salsa
2-1/2 tsp. chili powder
1 tsp. garlic powder
2 tsp. salt
Place chicken in slow cooker. In a medium bowl combine the chili sauce, lemon juice, molasses, Worcestershire sauce, hot pepper sauce, salsa, chili powder, garlic powder and salty. Mix together and pour mixture over chicken.
Cook in slow cooker on medium LOW setting for 5 hours.
Yield: 8 servings.
" Chicken wings slow cooked with a spicy tang sauce mixture which
includes chili sauce, chili powder. lemon juice and molasses"
5-1/2 lbs. chicken wings, split and tops discarded
1 (12 fluid oz.) can or bottle chili sauce
¼ cup fresh lemon juice
¼ cup molasses
2 Tbsp. Worcestershire sauce
3 drops hot pepper sauce
1 Tbsp. salsa
2-1/2 tsp. chili powder
1 tsp. garlic powder
2 tsp. salt
Place chicken in slow cooker. In a medium bowl combine the chili sauce, lemon juice, molasses, Worcestershire sauce, hot pepper sauce, salsa, chili powder, garlic powder and salty. Mix together and pour mixture over chicken.
Cook in slow cooker on medium LOW setting for 5 hours.
Yield: 8 servings.
Friday, January 23, 2009
MAPLE GLAZED RIBS
MAPLE GLAZED RIBS
3lbs.-baby back pork ribs
¾ cup maple syrup
2 Tbsp. packed brown sugar
2 Tbsp. ketchup
1 Tbsp. cider vinegar
1 Tbsp. Worcestershire sauce
½ tsp. salt
½ tsp. mustard powder
Place ribs in a large pot, and cover with water. Cover, and simmer for 1 hour, or until meat is tender. Drain, and transfer ribs to a shallow dish.
In a small saucepan, stir together the maple syrup, brown sugar, ketchup. Vinegar, Worcestershire sauce, salt and mustard powder. Bring to a low boil, and cook for 5 minutes, stirring frequently. Cool slightly, then pour over ribs, and marinate in the refrigerator for 2 hours.
Prepare grill for cooking with indirect heat. Remove ribs from marinade. Transfer marinade to a small saucepan, and boil for several minutes.
Lightly oil grate. Cook for about 20 minutes, basting with the cooked marinade frequently, until nicely glazed.
Yield: 6 servings.
3lbs.-baby back pork ribs
¾ cup maple syrup
2 Tbsp. packed brown sugar
2 Tbsp. ketchup
1 Tbsp. cider vinegar
1 Tbsp. Worcestershire sauce
½ tsp. salt
½ tsp. mustard powder
Place ribs in a large pot, and cover with water. Cover, and simmer for 1 hour, or until meat is tender. Drain, and transfer ribs to a shallow dish.
In a small saucepan, stir together the maple syrup, brown sugar, ketchup. Vinegar, Worcestershire sauce, salt and mustard powder. Bring to a low boil, and cook for 5 minutes, stirring frequently. Cool slightly, then pour over ribs, and marinate in the refrigerator for 2 hours.
Prepare grill for cooking with indirect heat. Remove ribs from marinade. Transfer marinade to a small saucepan, and boil for several minutes.
Lightly oil grate. Cook for about 20 minutes, basting with the cooked marinade frequently, until nicely glazed.
Yield: 6 servings.
Thursday, January 22, 2009
ITALIAN SPAGHETTI BAKE
ITALIAN SPAGHETTI BAKE
"This is a real good spaghetti recipe"
1 (24-oz.) package spaghetti
1-1/2-lbs. ground beef
1 large green bell pepper, chopped
1 medium onion, chopped
2 cans (15-oz. each) tomato sauce
1 package (8-oz.) pepperoni
1 can (8-oz.) mushrooms, stems and pieces
1 can (3.8-oz.) sliced ripe olives, drained
½ tsp. dried basil
½ tsp. dried oregano
¼ tsp. garlic powder
¼ tsp. pepper
3 cups (12-oz.) shredded Mozzarella cheese
½ cup grated Parmesan
Cook spaghetti according to package directions. Meanwhile, in a large saucepan, cook the beef, green pepper, and onion over medium heat until meat is no longer pink; drain. Stir in tomato sauce. Pepperoni, mushrooms, olives and seasonings. Drain spaghetti.
Spoon 1-cup meat sauce into each of the two greased 13-in. x 9-in. x 2-in. baking dishes. Top each with about 2-1/2-cups spaghetti, -1/2 cups meat sauce, and remaining spaghetti and meat sauce. Sprinkle with cheese. Bake, uncovered, at 350^ for 20-25 minutes or until heated through.
Yield: 2 casseroles (8-10 servings each).
Wednesday, January 21, 2009
MASHED POTATO FUDGE
MASHED POTATO FUDGE
½ cup cooked mashed potatoes
2 Tbsp. butter or margarine, softened
1 lb. confectioners’ sugar
3 squares baking chocolate, melted
1 tsp. vanilla extract
Dash of salt
Put the mashed potatoes in a mixing bowl and add the butter or margarine and mix well. Add the confectioners’ sugar, and mix well. Add the vanilla extract to the melted chocolate then add chocolate with salt to the mashed potato mixture. Press into a lightly greased platter or dish and chill. Coconut may also be added. When cool, cut into bars or squares.
½ cup cooked mashed potatoes
2 Tbsp. butter or margarine, softened
1 lb. confectioners’ sugar
3 squares baking chocolate, melted
1 tsp. vanilla extract
Dash of salt
Put the mashed potatoes in a mixing bowl and add the butter or margarine and mix well. Add the confectioners’ sugar, and mix well. Add the vanilla extract to the melted chocolate then add chocolate with salt to the mashed potato mixture. Press into a lightly greased platter or dish and chill. Coconut may also be added. When cool, cut into bars or squares.
Sunday, January 18, 2009
VEGETABLE ORZO
VEGETABLE ORZO
" This goes with any meal"
1 cup orzo pasta
2 Tbsp. extra-virgin olive oil
½ red onion, chopped
2 cloves garlic, minced
1 cup chopped carrots
1 small zucchini, quartered and sliced
2 Tbsp. balsamic vinegar
salt and pepper to taste
1 lemon, juiced
Bring a large pot of lightly salted water to a boil. Add orzo, and cook until al dente, about 8-10 minutes. Drain, and set aside.
Meanwhile, warm olive oil in a large skillet over medium heat. Stir in onion, garlic and carrots, and cook for 2 minutes. Stir in zucchini, and cook 2 minutes more. Pour in 1 Tbsp. balsamic vinegar, and deglaze pan. Reduce heat to medium low, and season with salt and pepper. Add orzo to skillet, then stir in remaining 1 Tbsp. balsamic vinegar and lemon juice.
Yield: 4 servings.
" This goes with any meal"
1 cup orzo pasta
2 Tbsp. extra-virgin olive oil
½ red onion, chopped
2 cloves garlic, minced
1 cup chopped carrots
1 small zucchini, quartered and sliced
2 Tbsp. balsamic vinegar
salt and pepper to taste
1 lemon, juiced
Bring a large pot of lightly salted water to a boil. Add orzo, and cook until al dente, about 8-10 minutes. Drain, and set aside.
Meanwhile, warm olive oil in a large skillet over medium heat. Stir in onion, garlic and carrots, and cook for 2 minutes. Stir in zucchini, and cook 2 minutes more. Pour in 1 Tbsp. balsamic vinegar, and deglaze pan. Reduce heat to medium low, and season with salt and pepper. Add orzo to skillet, then stir in remaining 1 Tbsp. balsamic vinegar and lemon juice.
Yield: 4 servings.
ORZO with CHICKEN and ARTICHOKES
ORZO with CHICKEN and ARTICHOKES
"A good way to use up leftover chicken or turkey"
3 Tsp. olive oil, divided
3-oz. pancetta bacon, diced*
½ medium onion, chopped
1 clove garlic minced
¼ tsp. crushed red pepper flakes
½ cup dry white wine
1-1/2 cups cubed, cooked chicken
1 (10-oz,) can artichoke hearts (water-packed) quartered
5 oz. baby spinach
1 (16-oz.) package orzo pasta
2 Tbsp. pine nuts, toasted
1/8 cup balsamic vinegar
Heat 1Tbsp. Olive oil in a large skillet over medium heat. Stir in pancetta, and cook until browned. Remove to paper towels.
Pour 2 Tbsp. olive oil into skillet, stir in onion, garlic, and red pepper flakes. Cook, stirring occasionally, until the onion is soft and translucent. Increase heat to medium-high, pour in white wine; cook about 3 minutes.
Reduce heat to low, stir in chicken, artichoke hearts, and spinach, and cook to warm through.
Meanwhile, bring a pot of salted water to boil. Add orzo pasta and cook until al dente, about 8-10 minutes. Drain, and stir into chicken mixture.
Stir pine nuts and balsamic vinegar into pasta.
Yield: 4 servings
Note: Pancetta is Italian bacon, which comes from the bottom of the belly, unlike ours, which comes from the sides. It is also not smoked. Of course if you cannot find any in your area you can use regular bacon.
"A good way to use up leftover chicken or turkey"
3 Tsp. olive oil, divided
3-oz. pancetta bacon, diced*
½ medium onion, chopped
1 clove garlic minced
¼ tsp. crushed red pepper flakes
½ cup dry white wine
1-1/2 cups cubed, cooked chicken
1 (10-oz,) can artichoke hearts (water-packed) quartered
5 oz. baby spinach
1 (16-oz.) package orzo pasta
2 Tbsp. pine nuts, toasted
1/8 cup balsamic vinegar
Heat 1Tbsp. Olive oil in a large skillet over medium heat. Stir in pancetta, and cook until browned. Remove to paper towels.
Pour 2 Tbsp. olive oil into skillet, stir in onion, garlic, and red pepper flakes. Cook, stirring occasionally, until the onion is soft and translucent. Increase heat to medium-high, pour in white wine; cook about 3 minutes.
Reduce heat to low, stir in chicken, artichoke hearts, and spinach, and cook to warm through.
Meanwhile, bring a pot of salted water to boil. Add orzo pasta and cook until al dente, about 8-10 minutes. Drain, and stir into chicken mixture.
Stir pine nuts and balsamic vinegar into pasta.
Yield: 4 servings
Note: Pancetta is Italian bacon, which comes from the bottom of the belly, unlike ours, which comes from the sides. It is also not smoked. Of course if you cannot find any in your area you can use regular bacon.
GARLIC CHICKEN with ORZO NOODLES
GARLIC CHICKEN with ORZO NOODLES
1 cup uncooked orzo
2 Tbsp. olive oil
2 cloves garlic
¼ tsp. crushed red pepper
2 skinless, boneless chicken breast halves cut into bite-size pieces
salt to taste
1 Tbsp. chopped fresh parsley
2 cups fresh spinach leaves
grated Parmesan cheese for topping
Bring a large pot of lightly salted water to a boil. Add orzo pasta, cook for 8-10 minutes, until al dente, and drain.
Heat the oil in a skillet over medium-high heat, and cook the garlic and red pepper 1-minute, until garlic is golden brown. Stir in chicken, season with salt, and cook 2-5 minutes, until slightly brown and juices run clear. Reduce heat to medium, and mix in the parsley and cooked orzo.
Place spinach in the skillet. Continue cooking 5 minutes, stirring occasionally, until spinach is wilted. Serve topped with Parmesan cheese.
Yield: 4 servings.
1 cup uncooked orzo
2 Tbsp. olive oil
2 cloves garlic
¼ tsp. crushed red pepper
2 skinless, boneless chicken breast halves cut into bite-size pieces
salt to taste
1 Tbsp. chopped fresh parsley
2 cups fresh spinach leaves
grated Parmesan cheese for topping
Bring a large pot of lightly salted water to a boil. Add orzo pasta, cook for 8-10 minutes, until al dente, and drain.
Heat the oil in a skillet over medium-high heat, and cook the garlic and red pepper 1-minute, until garlic is golden brown. Stir in chicken, season with salt, and cook 2-5 minutes, until slightly brown and juices run clear. Reduce heat to medium, and mix in the parsley and cooked orzo.
Place spinach in the skillet. Continue cooking 5 minutes, stirring occasionally, until spinach is wilted. Serve topped with Parmesan cheese.
Yield: 4 servings.
ORZO DELICIOSO
ORZO DELICIOSO
2 Tbsp. butter
¼ cup olive oil
1 large white onion, chopped
2 fresh jalapeno peppers, diced
1 red bell pepper, chopped
1 tureen bell pepper, chopped
1 yellow bell pepper, chopped
½ cup white wine
1 large tomato, chopped
1 (10-oz.) can corn, drained
2 Tbsp. minced garlic
4 fresh mushrooms, sliced
1 (16-oz.) package dried orzo pasta
Heat butter and oil in a large skillet over medium heat. Stir in onion, jalapeno, and red, green and yellow bell peppers. Pour in white wine; cook 5 minutes. Stir in tomato, corn, garlic, and mushrooms; cook 10 minutes.
Meanwhile, cook orzo according to package directions. Drain, and toss orzo with sautéed vegetables.
Yield: 8 servings.
2 Tbsp. butter
¼ cup olive oil
1 large white onion, chopped
2 fresh jalapeno peppers, diced
1 red bell pepper, chopped
1 tureen bell pepper, chopped
1 yellow bell pepper, chopped
½ cup white wine
1 large tomato, chopped
1 (10-oz.) can corn, drained
2 Tbsp. minced garlic
4 fresh mushrooms, sliced
1 (16-oz.) package dried orzo pasta
Heat butter and oil in a large skillet over medium heat. Stir in onion, jalapeno, and red, green and yellow bell peppers. Pour in white wine; cook 5 minutes. Stir in tomato, corn, garlic, and mushrooms; cook 10 minutes.
Meanwhile, cook orzo according to package directions. Drain, and toss orzo with sautéed vegetables.
Yield: 8 servings.
MUSHROOM ORZO
MUSHROOM ORZO
½ cup butter, divided
8 pearl onions
1 cup uncooked orzo pasta
½ cup sliced fresh mushrooms
1 cup water
½ cup white wine
garlic powder to taste
salt and pepper to taste
½ cup grated Parmesan cheese
¼ cup fresh parsley
Melt ½ the butter in a skillet over medium heat. Stir in onions and cook until golden brow. Mix in orzo, mushrooms, and remaining butter. Cook and stir 5 minutes, until butter is melted and mushrooms are tender.
Pour water and wine into skillet, and bring to a boil. Reduce heat to low. Season with garlic powder, salt and pepper. Cook 7-10 minutes, until orzo is al dente. Stir in Parmesan cheese and parsley to serve.
Yield: 6 servings.
½ cup butter, divided
8 pearl onions
1 cup uncooked orzo pasta
½ cup sliced fresh mushrooms
1 cup water
½ cup white wine
garlic powder to taste
salt and pepper to taste
½ cup grated Parmesan cheese
¼ cup fresh parsley
Melt ½ the butter in a skillet over medium heat. Stir in onions and cook until golden brow. Mix in orzo, mushrooms, and remaining butter. Cook and stir 5 minutes, until butter is melted and mushrooms are tender.
Pour water and wine into skillet, and bring to a boil. Reduce heat to low. Season with garlic powder, salt and pepper. Cook 7-10 minutes, until orzo is al dente. Stir in Parmesan cheese and parsley to serve.
Yield: 6 servings.
CHICKEN BREAST CUTLETS with
CHICKEN BREAST CUTLETS with
ARTICHOKES and CAPERS
1 cup whole wheat or white flour
½ tsp. salt
1/8 tsp. white pepper, or to taste
1/8 tsp. black pepper, or to taste
2 lbs. chicken breast tenderloins or strips
2 Tbsp. canola oil
2 Tbsp. extra-virgin olive oil
2 cups chicken broth
2 Tbsp. fresh lemon juice
1 (12-oz.) jar quartered marinated artichoke hearts, with liquid
¼ cup capers
2 Tbsp. butter1/4 cup chopped flat-leaf parsley
Combine the flour, salt, and white and black peppers. Dredge chicken in seasoned flour and shake off excess.
Heat canola oil and olive oil in a large skillet over medium-high heat. Add chicken breast and cook until golden brown on both sides, and no longer pink on the inside; set aside.
Pour in chicken broth and lemon juice. Bring to a simmer, scraping the bottom of the pan to dissolve the caramelized bits. Add artichoke hearts and capers, return to a simmer, and cook until reduced by half. Whisk butter into sauce until melted. Place cooked chicken back into pan, and simmer in sauce for a few minutes to reheat. Serve on platter sprinkled with chopped fresh parsley.
Yield: 6 servings.
ARTICHOKES and CAPERS
1 cup whole wheat or white flour
½ tsp. salt
1/8 tsp. white pepper, or to taste
1/8 tsp. black pepper, or to taste
2 lbs. chicken breast tenderloins or strips
2 Tbsp. canola oil
2 Tbsp. extra-virgin olive oil
2 cups chicken broth
2 Tbsp. fresh lemon juice
1 (12-oz.) jar quartered marinated artichoke hearts, with liquid
¼ cup capers
2 Tbsp. butter1/4 cup chopped flat-leaf parsley
Combine the flour, salt, and white and black peppers. Dredge chicken in seasoned flour and shake off excess.
Heat canola oil and olive oil in a large skillet over medium-high heat. Add chicken breast and cook until golden brown on both sides, and no longer pink on the inside; set aside.
Pour in chicken broth and lemon juice. Bring to a simmer, scraping the bottom of the pan to dissolve the caramelized bits. Add artichoke hearts and capers, return to a simmer, and cook until reduced by half. Whisk butter into sauce until melted. Place cooked chicken back into pan, and simmer in sauce for a few minutes to reheat. Serve on platter sprinkled with chopped fresh parsley.
Yield: 6 servings.
Saturday, January 17, 2009
LIGHT-BUT-HEARTY-TUNA CASSEROLE
LIGHT-BUT-HEARTY-TUNA CASSEROLE
3 cups uncooked yolk-free eggs
1 can (10.3/4-oz.) reduced-fat reduced-sodium condensed
cream of mushroom soup, undiluted
½ cup fat-free milk
2 Tbsp. reduced fat-free mayonnaise
½ tsp. ground mustard
1 can (6-oz.) solid white tuna, drained
1 jar (6-oz.) sliced mushrooms, drained
¼ cup chopped sweet red pepper
TOPPING:
¼ cup dry bread crumbs
1 Tbsp. butter, melted
½ tsp. paprika
¼ tsp. Italian seasoning
¼ tsp. pepper
Cook noodles according to package directions.
In a large bowl, combine the soup, milk, mayonnaise and mustard. Stir in the tuna, mushrooms and red pepper. Drain noodles; add to soup mixture and stir until blended. Transfer to an 8-inch square baking dish coated with cooking spray. Combine topping ingredients; sprinkle over casserole. Bake at 400^ for 25-30 minutes or until bubbly.
Yield: 4 servings.
3 cups uncooked yolk-free eggs
1 can (10.3/4-oz.) reduced-fat reduced-sodium condensed
cream of mushroom soup, undiluted
½ cup fat-free milk
2 Tbsp. reduced fat-free mayonnaise
½ tsp. ground mustard
1 can (6-oz.) solid white tuna, drained
1 jar (6-oz.) sliced mushrooms, drained
¼ cup chopped sweet red pepper
TOPPING:
¼ cup dry bread crumbs
1 Tbsp. butter, melted
½ tsp. paprika
¼ tsp. Italian seasoning
¼ tsp. pepper
Cook noodles according to package directions.
In a large bowl, combine the soup, milk, mayonnaise and mustard. Stir in the tuna, mushrooms and red pepper. Drain noodles; add to soup mixture and stir until blended. Transfer to an 8-inch square baking dish coated with cooking spray. Combine topping ingredients; sprinkle over casserole. Bake at 400^ for 25-30 minutes or until bubbly.
Yield: 4 servings.
TOMATO SALSA
TOMATO SALSA
"The hardest part is peeling and chopping the 40 Roma tomatoes"
5 lbs. Roma tomatoes
3 green peppers, diced
8 stalks celery, chopped
8 jalapeno peppers, seeded and minced
2 Tbsp. white sugar
4 cloves garlic, minced
4 (4-oz.) cans diced green chilies
3 Tbsp. salt
2 Tbsp. dried oregano
1 Tbsp. black pepper
3 onions, chopped
3 Tbsp. chopped fresh cilantro
In a six-quart pot of boiling water, blanch tomatoes, drain and cool under cold water. Peel and coarsely chop. Return chopped tomatoes to pot, bring to boil and reduce heat. Skim juice from top of tomatoes and reserve, if you like, for another use. Do not overcook and allow tomatoes to be chunky.
In two quarts boiling water, add chopped bell peppers, celery, Galapagos, garlic, green chilies and cook until all ingredients are tender. Drain, and add vegetables to tomatoes.
Add salt, oregano, black pepper and cilantro. Simmer gently for 15 minutes.
Hot pack the salsa in clean pint jars. Follow manufactures suggestions on preparing the lids and jars for proper sealing.
Yield: 48 servings.
"The hardest part is peeling and chopping the 40 Roma tomatoes"
5 lbs. Roma tomatoes
3 green peppers, diced
8 stalks celery, chopped
8 jalapeno peppers, seeded and minced
2 Tbsp. white sugar
4 cloves garlic, minced
4 (4-oz.) cans diced green chilies
3 Tbsp. salt
2 Tbsp. dried oregano
1 Tbsp. black pepper
3 onions, chopped
3 Tbsp. chopped fresh cilantro
In a six-quart pot of boiling water, blanch tomatoes, drain and cool under cold water. Peel and coarsely chop. Return chopped tomatoes to pot, bring to boil and reduce heat. Skim juice from top of tomatoes and reserve, if you like, for another use. Do not overcook and allow tomatoes to be chunky.
In two quarts boiling water, add chopped bell peppers, celery, Galapagos, garlic, green chilies and cook until all ingredients are tender. Drain, and add vegetables to tomatoes.
Add salt, oregano, black pepper and cilantro. Simmer gently for 15 minutes.
Hot pack the salsa in clean pint jars. Follow manufactures suggestions on preparing the lids and jars for proper sealing.
Yield: 48 servings.
SMOTHERED MEXICAN LASAGNA
SMOTHERED MEXICAN LASAGNA
3 lbs. ground turkey
2 bunches green onions, chopped
2 (1.25-oz.) packages taco seasoning mix
4 ups water
2 (14.5-oz.) cans diced tomatoes, undrained
2 (4-oz,) cans diced green chile peppers, undrained
2 (15-oz.) containers ricotta cheese
4 eggs
16 (10-in.) flour tortillas
2 (8-oz.) containers sour cream
½ cup salsa
Preheat oven to 400^. Place ground turkey in a large, deep skillet. Cook over medium high heat until evenly brown. Stir in green onions, taco seasoning mix, water, diced tomatoes with juice, and green chiles with juice. Reduce heat to medium.
In a medium bowl, mix together ricotta and eggs. Place 2 tortillas in the bottom of a 9x13-inch baking pan. Spread ¼ of the ricotta mixture on tortillas. Spoon ¼ of the meat mixture over the cheese. Repeat layers until all is used up.
Bake in preheated oven for 20 minutes, or until sauce is bubbly. In a small bowl, mix together sour cream and salsa. Serve in a bowl on the side.
Yield: 12 servings.
3 lbs. ground turkey
2 bunches green onions, chopped
2 (1.25-oz.) packages taco seasoning mix
4 ups water
2 (14.5-oz.) cans diced tomatoes, undrained
2 (4-oz,) cans diced green chile peppers, undrained
2 (15-oz.) containers ricotta cheese
4 eggs
16 (10-in.) flour tortillas
2 (8-oz.) containers sour cream
½ cup salsa
Preheat oven to 400^. Place ground turkey in a large, deep skillet. Cook over medium high heat until evenly brown. Stir in green onions, taco seasoning mix, water, diced tomatoes with juice, and green chiles with juice. Reduce heat to medium.
In a medium bowl, mix together ricotta and eggs. Place 2 tortillas in the bottom of a 9x13-inch baking pan. Spread ¼ of the ricotta mixture on tortillas. Spoon ¼ of the meat mixture over the cheese. Repeat layers until all is used up.
Bake in preheated oven for 20 minutes, or until sauce is bubbly. In a small bowl, mix together sour cream and salsa. Serve in a bowl on the side.
Yield: 12 servings.
SLOW COOKER CHERRY PORK CHOPS
SLOW COOKER CHERRY PORK CHOPS
6 bone-in loin chops (8-oz. each & ¾-in. thick)
1/8 tsp. salt
Dash pepper
1 cup canned cherry pie filling
2 tsp. lemon juice
½-tsp. chicken bouillon granules
½ tsp. ground mace
In a large skillet coated with cooking spray, brown the chops over medium heat on both sides and season with salt and pepper. In a 3-quart slow cooker. Combine the pie filling, lemon juice, bouillon, and mace. Add pork chops and cook on LOW for 3-4 hours or until meat is no longer pink.
Yield: 6 servings.
6 bone-in loin chops (8-oz. each & ¾-in. thick)
1/8 tsp. salt
Dash pepper
1 cup canned cherry pie filling
2 tsp. lemon juice
½-tsp. chicken bouillon granules
½ tsp. ground mace
In a large skillet coated with cooking spray, brown the chops over medium heat on both sides and season with salt and pepper. In a 3-quart slow cooker. Combine the pie filling, lemon juice, bouillon, and mace. Add pork chops and cook on LOW for 3-4 hours or until meat is no longer pink.
Yield: 6 servings.
Friday, January 16, 2009
SOUTHWESTERN VEGETARIAN PASTA
SOUTHWESTERN VEGETARIAN PASTA
"Tomatoes, chickpeas and corn are simmered with chili
powder and cumin and served over pasta."
1 Tbsp.vegetable oil
1 onion, chopped
½ green bell pepper, diced
2 cloves garlic, chopped
2 Tbsp. chili powder
1 tsp. ground cumin
1 (28-oz) can diced tomatoes with juice
1 (15-oz) can chickpeas
1 (10-oz) package frozen corn kernels, thawed
1 (12-oz) package uncooked elbow macaroni
½ cup shredded Monterey Jack cheese
Heat oil in a large deep skillet. Sauté onion, green pepper, garlic, chili powder and cumin. Stir in tomatoes, chickpeas and corn. Reduce heat to low and simmer 15 to 20 minutes or until thickened and heated through.
Meanwhile, bring a large pot of lightly salted water to a boil. Add macaroni and cook 8-10 minutes or until al dente, drain.
Combine pasta and sauce. Sprinkle each serving with Monterey Jack cheese.
Yield: 6 servings.
"Tomatoes, chickpeas and corn are simmered with chili
powder and cumin and served over pasta."
1 Tbsp.vegetable oil
1 onion, chopped
½ green bell pepper, diced
2 cloves garlic, chopped
2 Tbsp. chili powder
1 tsp. ground cumin
1 (28-oz) can diced tomatoes with juice
1 (15-oz) can chickpeas
1 (10-oz) package frozen corn kernels, thawed
1 (12-oz) package uncooked elbow macaroni
½ cup shredded Monterey Jack cheese
Heat oil in a large deep skillet. Sauté onion, green pepper, garlic, chili powder and cumin. Stir in tomatoes, chickpeas and corn. Reduce heat to low and simmer 15 to 20 minutes or until thickened and heated through.
Meanwhile, bring a large pot of lightly salted water to a boil. Add macaroni and cook 8-10 minutes or until al dente, drain.
Combine pasta and sauce. Sprinkle each serving with Monterey Jack cheese.
Yield: 6 servings.
SALSA CHICKEN RICE CASSEROLE
SALSA CHICKEN RICE CASSEROLE
2 cups uncooked white rice
4 cups water
6 skinless, boneless chicken breast, halves
3 cups shredded Monterey Jack cheese
3 cups shredded Cheddar cheese
1-1/2 (10.75-oz.) cans condensed cream of chicken soup
1-1/2 (10.75-oz.) cans condensed cream of mushroom soup
1-1/2 onions, chopped
2-1/4 cups mild salsa
Place rice and water in a saucepan, and bring to a boil. Reduce heat to low, cover, and simmer for 20 minutes.
Meanwhile place chicken breast halves into saucepan, and bring to a boil, cook for 20 minutes or until done. Remove chicken from water. When cool enough to handle cut meat into bite-size pieces.
Preheat oven to 350^. Lightly grease a 9x13-inch-baking dish. This recipe was changed to 12 servings instead of the original 8 servings, so you will need a larger dish/pan.
In a medium bowl, combine Monterey Jack and Cheddar cheese. In a separate bowl, mix together both soups, onion and salsa. Layer ½ the rice, ½ of the chicken, ½ of the soup and salsa mixture, and ½ of the cheese mixture in prepared dish. Repeat layers, ending with cheese.
Bake in preheated oven for about 40 minutes, or until bubbly.
Yield:12 servings.
2 cups uncooked white rice
4 cups water
6 skinless, boneless chicken breast, halves
3 cups shredded Monterey Jack cheese
3 cups shredded Cheddar cheese
1-1/2 (10.75-oz.) cans condensed cream of chicken soup
1-1/2 (10.75-oz.) cans condensed cream of mushroom soup
1-1/2 onions, chopped
2-1/4 cups mild salsa
Place rice and water in a saucepan, and bring to a boil. Reduce heat to low, cover, and simmer for 20 minutes.
Meanwhile place chicken breast halves into saucepan, and bring to a boil, cook for 20 minutes or until done. Remove chicken from water. When cool enough to handle cut meat into bite-size pieces.
Preheat oven to 350^. Lightly grease a 9x13-inch-baking dish. This recipe was changed to 12 servings instead of the original 8 servings, so you will need a larger dish/pan.
In a medium bowl, combine Monterey Jack and Cheddar cheese. In a separate bowl, mix together both soups, onion and salsa. Layer ½ the rice, ½ of the chicken, ½ of the soup and salsa mixture, and ½ of the cheese mixture in prepared dish. Repeat layers, ending with cheese.
Bake in preheated oven for about 40 minutes, or until bubbly.
Yield:12 servings.
SLOW-COOKED SOUTHWEST CHICKEN
SMOKY ROASTED CHICKEN and CORN CHOWDER
4 slices bacon, chopped
1 cup diced onion
½ cup each diced celery and diced red bell pepper
2 tsp. minced garlic
1-1/2 Tbsp. minced fresh thyme, or 1 tsp. dried
2 Tbsp. all-purpose flour
1-1/2 cups chicken broth
1 can (12-oz.) 2% evaporated milk
1 can (14.5-oz.) diced tomatoes, well drained
1 can (14.75-oz.) cream-style corn
2 cups chopped roasted chicken breast
1 Tbsp. hickory-flavored barbecue sauce
½ tsp. black pepper
¼ tsp. salt
Cook chopped bacon in a large, non-stick soup pot over medium-high heat until lightly browned but not crisp. Stir in onions, celery, red pepper and garlic. Cook and stir until vegetables begin to softened, about 5 minutes.
Add thyme and flour. Mix well. Stir in broth and evaporated milk. Bring mixture to a gentle boil and stir continuously until soup thickens slightly.
Reduce heat to medium-low. Stir in remaining ingredients. Cover and let simmer for 10 minutes, stirring occasionally.
Yield: 6 servings.
Thursday, January 15, 2009
CHUCK ROAST DINNER
CHUCK ROAST DINNER
"Slow Cooker"
1 boneless beef chuck roast (3 lbs.) cut into serving size pieces
3 medium potatoes, peeled and cut into chunks
4 medium carrots cut into chunks
2 cans (11-1/2-oz, each) tomato juice
¼ cup Worcestershire sauce
3 Tbsp. quick cooking tapioca
In a 5-quart slow cooker, combine all ingredients. Cover and cook on HIGH for 6-8 hours or until meat is tender.
Yield: 8-10 servings.
"Slow Cooker"
1 boneless beef chuck roast (3 lbs.) cut into serving size pieces
3 medium potatoes, peeled and cut into chunks
4 medium carrots cut into chunks
2 cans (11-1/2-oz, each) tomato juice
¼ cup Worcestershire sauce
3 Tbsp. quick cooking tapioca
In a 5-quart slow cooker, combine all ingredients. Cover and cook on HIGH for 6-8 hours or until meat is tender.
Yield: 8-10 servings.
HEARTY SPAGHETTI
HEARTY SPAGHETTI
"Feeds a crowd"
5 lbs. ground beef
5 medium onions, chopped
1 bunch celery, chopped
8 cans (14.5-oz. each) diced tomatoes, drained
2 cans (6-oz, each) tomato paste
1 cup Worcestershire sauce
½ cup sugar
4 Tbsp. salt
4 lbs. uncooked spaghetti
In two large Dutch ovens or soup kettles, cook the beef, onion, and celery over medium heat until meat is no longer pink; drain. Stir in the tomatoes, tomato paste, Worcestershire sauce, sugar and salt. Bring to a boil. Reduce heat; cover and simmer for 1 hour, stirring occasionally.
Cook spaghetti according to package directions; drain. Serve with meat sauce.
Yield: 25 servings.
"Feeds a crowd"
5 lbs. ground beef
5 medium onions, chopped
1 bunch celery, chopped
8 cans (14.5-oz. each) diced tomatoes, drained
2 cans (6-oz, each) tomato paste
1 cup Worcestershire sauce
½ cup sugar
4 Tbsp. salt
4 lbs. uncooked spaghetti
In two large Dutch ovens or soup kettles, cook the beef, onion, and celery over medium heat until meat is no longer pink; drain. Stir in the tomatoes, tomato paste, Worcestershire sauce, sugar and salt. Bring to a boil. Reduce heat; cover and simmer for 1 hour, stirring occasionally.
Cook spaghetti according to package directions; drain. Serve with meat sauce.
Yield: 25 servings.
CHEESY SPAGHETTI BAKE
CHEESY SPAGHETTI BAKE
"It is great for a pot luck"
1 lb. uncooked spaghetti, broken onto 3-inch pieces
4 lbs. ground beef
2 large onions, chopped
1 large green pepper, chopped
4 cups milk
4 cans (10-3/4-oz.each) condensed tomato soup, undiluted
2 cans (10-3/4-oz.each) condensed cream of mushroom soup, undiluted
4 cups (16-oz,) shredded sharp Cheddar cheese, divided
Cook spaghetti according to package directions. Drain and place in two greased 13x9-inch-baking dishes; set aside.
In two Dutch ovens or larger kettles, cook the beef, onion and green pepper over medium heat until meat is no longer pink; drain. To each pot, add 2 cups of milk, 2 cans tomato soup, one can mushroom soup and 1 cup of cheese. Bring to a boil.
Spoon over spaghetti (spaghetti will absorb liquid during baking). Sprinkle with remaining cheese. Bake, uncovered, at 350^ for 45 to 50 minutes or until bubbly and top is lightly browned.
Yield: 2 casseroles (12 servings each).
"It is great for a pot luck"
1 lb. uncooked spaghetti, broken onto 3-inch pieces
4 lbs. ground beef
2 large onions, chopped
1 large green pepper, chopped
4 cups milk
4 cans (10-3/4-oz.each) condensed tomato soup, undiluted
2 cans (10-3/4-oz.each) condensed cream of mushroom soup, undiluted
4 cups (16-oz,) shredded sharp Cheddar cheese, divided
Cook spaghetti according to package directions. Drain and place in two greased 13x9-inch-baking dishes; set aside.
In two Dutch ovens or larger kettles, cook the beef, onion and green pepper over medium heat until meat is no longer pink; drain. To each pot, add 2 cups of milk, 2 cans tomato soup, one can mushroom soup and 1 cup of cheese. Bring to a boil.
Spoon over spaghetti (spaghetti will absorb liquid during baking). Sprinkle with remaining cheese. Bake, uncovered, at 350^ for 45 to 50 minutes or until bubbly and top is lightly browned.
Yield: 2 casseroles (12 servings each).
GONE-ALL DAY BEEF STEW
GONE-ALL DAY BEEF STEW
¼ cup all-purpose flour
2 lbs. boneless beef chuck roast, trimmed and cut into 1-in. cubes
2 Tbsp. canola oil
1 can (10-3/4-oz.) condensed tomato soup, undiluted
1 cup water or red wine
2 beef bouillon cubes
3 tsp. Italian seasoning
1 bay leaf
½ tsp. coarsely ground pepper
6 white or yellow onions, quartered
4 medium potatoes cut into 1-1/2-inchslices
3 medium carrots cut into 1-inch diagonal slices
12 large fresh mushrooms
½ cup celery cut into 1-inch slices
Place flour into a resealable plastic bag. Add beef, a few pieces at a time and shake to coat.
In a large skillet, brown meat in oil in batches; drain. Transfer to a 5-qt. slow cooker. Combine the potato soup, water or wine, bouillon and seasonings; pour over beef. Add the onions, potatoes, carrots, mushroom and celery. Cover and cook on LOW for 5-6 hours or until meat is tender.
Discard bay leaf. If desired, serve over noodles or French bread.
Yields: 8 servings.
¼ cup all-purpose flour
2 lbs. boneless beef chuck roast, trimmed and cut into 1-in. cubes
2 Tbsp. canola oil
1 can (10-3/4-oz.) condensed tomato soup, undiluted
1 cup water or red wine
2 beef bouillon cubes
3 tsp. Italian seasoning
1 bay leaf
½ tsp. coarsely ground pepper
6 white or yellow onions, quartered
4 medium potatoes cut into 1-1/2-inchslices
3 medium carrots cut into 1-inch diagonal slices
12 large fresh mushrooms
½ cup celery cut into 1-inch slices
Place flour into a resealable plastic bag. Add beef, a few pieces at a time and shake to coat.
In a large skillet, brown meat in oil in batches; drain. Transfer to a 5-qt. slow cooker. Combine the potato soup, water or wine, bouillon and seasonings; pour over beef. Add the onions, potatoes, carrots, mushroom and celery. Cover and cook on LOW for 5-6 hours or until meat is tender.
Discard bay leaf. If desired, serve over noodles or French bread.
Yields: 8 servings.
Wednesday, January 14, 2009
“TRASH BAG” TACO SALAD
"TRASH BAG" TACO SALAD
"Great recipe for church and patio parties, make it easy and assign people an ingredient to bring. What an easy economical crowd pleaser"
3 lbs. ground beef
3 envelopes taco seasoning
3 heads lettuce, shredded
3 cups (12-oz.) shredded Cheddar cheese
3 cups chopped tomatoes
2 cups chopped onions
3 cans (4-1/4-oz. each) chopped or sliced ripe olives, drained
2 cans (15-oz. each) ranch or chili beans, drained
1 package (16-oz.) corn chips
1 bottle (16-oz.) Catalina salad dressing
1 jar (12-oz,) salsa
Brown beef; drain. Add taco seasoning and prepare according to package directions. Cool. Toss with remaining ingredients in a large plastic bag or container.
Yield: 40-50 servings.
"Great recipe for church and patio parties, make it easy and assign people an ingredient to bring. What an easy economical crowd pleaser"
3 lbs. ground beef
3 envelopes taco seasoning
3 heads lettuce, shredded
3 cups (12-oz.) shredded Cheddar cheese
3 cups chopped tomatoes
2 cups chopped onions
3 cans (4-1/4-oz. each) chopped or sliced ripe olives, drained
2 cans (15-oz. each) ranch or chili beans, drained
1 package (16-oz.) corn chips
1 bottle (16-oz.) Catalina salad dressing
1 jar (12-oz,) salsa
Brown beef; drain. Add taco seasoning and prepare according to package directions. Cool. Toss with remaining ingredients in a large plastic bag or container.
Yield: 40-50 servings.
Tuesday, January 13, 2009
MOUSE’S MACARONI AND CHEESE
MOUSE’S MACARONI AND CHEESE
1-1/2 cups uncooked elbow macaroni
¼ cup butter
2 Tbsp. all-purpose flour
1 tsp. mustard powder
1 tsp. black pepper
2 cups milk
8-oz. American cheese, cubed
8-oz. processed cheese (Velveeta) 1/4 cup seasoned dry breadcrumbs
Preheat oven to 400^. Butter a 1-quart casserole dish. Bring a saucepan of lightly salted water to a boil. Add macaroni, and cook until not quite done, about 6 minutes. Drain.
In a separate saucepan, melt the butter over medium heat. Blend in flour, mustard powder, and pepper until smooth. Slowly stir in the milk, beating out any lumps. Add the American cheese and processed cheese, and stir constantly until the sauce is thick and smooth.
Drain noodles, and stir them into the cheese sauce. Transfer the mixture into the prepared casserole dish. Sprinkle breadcrumbs over the top.
Cover the dish, and bake for 20-25 minutes, or until sauce is thick and bubbly.
Yield: 6 servings.
1-1/2 cups uncooked elbow macaroni
¼ cup butter
2 Tbsp. all-purpose flour
1 tsp. mustard powder
1 tsp. black pepper
2 cups milk
8-oz. American cheese, cubed
8-oz. processed cheese (Velveeta) 1/4 cup seasoned dry breadcrumbs
Preheat oven to 400^. Butter a 1-quart casserole dish. Bring a saucepan of lightly salted water to a boil. Add macaroni, and cook until not quite done, about 6 minutes. Drain.
In a separate saucepan, melt the butter over medium heat. Blend in flour, mustard powder, and pepper until smooth. Slowly stir in the milk, beating out any lumps. Add the American cheese and processed cheese, and stir constantly until the sauce is thick and smooth.
Drain noodles, and stir them into the cheese sauce. Transfer the mixture into the prepared casserole dish. Sprinkle breadcrumbs over the top.
Cover the dish, and bake for 20-25 minutes, or until sauce is thick and bubbly.
Yield: 6 servings.
LISA’S CHOCOLATE CHOCOLATE CHIP CAKE
LISA’S CHOCOLATE CHOCOLATE CHIP CAKE
"Super moist and an easy-to-make cake"
1 (18.25-oz.) package chocolate cake mix
1 (3.9-oz.) package instant chocolate pudding mix.
1 cup vegetable oil
4 eggs
½ cup hot water
1 cup sour cream
1 tsp. vanilla extract
1 cup mini semi-sweet chocolate chips.
Preheat oven to 350^. Grease and flour a Bundt pan.
Combine cake mix, pudding mix, oil, eggs, water, sour cream, and vanilla. Beat until smooth. Stir in chocolate chips. Pour batter into prepared pan.
Bake for 1 hour. Allow to cool.
Yield:12 servings
"Super moist and an easy-to-make cake"
1 (18.25-oz.) package chocolate cake mix
1 (3.9-oz.) package instant chocolate pudding mix.
1 cup vegetable oil
4 eggs
½ cup hot water
1 cup sour cream
1 tsp. vanilla extract
1 cup mini semi-sweet chocolate chips.
Preheat oven to 350^. Grease and flour a Bundt pan.
Combine cake mix, pudding mix, oil, eggs, water, sour cream, and vanilla. Beat until smooth. Stir in chocolate chips. Pour batter into prepared pan.
Bake for 1 hour. Allow to cool.
Yield:12 servings
Sunday, January 11, 2009
TURKEY PATTIES
TURKEY PATTIES
"An entrée that can get on the table in a hurry"
2 lbs. ground turkey
½ cup fine dry bread crumbs
2 eggs
¼ cup minced green onion
2 cloves garlic, minced
2 tsp. minced fresh gingerroot
¼ cup soy sauce 2 Tbsp. vegetable oil.
¼ cup chopped fresh parsley
In a large bowl, blend turkey with breadcrumbs, eggs, green onion, garlic, ginger and soy sauce. Shape in to 4 patties.
Heat oil in a wide skillet over medium heat. Cook burgers for 5 minutes on each side, or until cooked through. Garnish with chopped parsley.
Yield: 8 servings.
"An entrée that can get on the table in a hurry"
2 lbs. ground turkey
½ cup fine dry bread crumbs
2 eggs
¼ cup minced green onion
2 cloves garlic, minced
2 tsp. minced fresh gingerroot
¼ cup soy sauce 2 Tbsp. vegetable oil.
¼ cup chopped fresh parsley
In a large bowl, blend turkey with breadcrumbs, eggs, green onion, garlic, ginger and soy sauce. Shape in to 4 patties.
Heat oil in a wide skillet over medium heat. Cook burgers for 5 minutes on each side, or until cooked through. Garnish with chopped parsley.
Yield: 8 servings.
TURKEY MEAT LOAF
TURKEY MEAT LOAF
¼ cup and 2 Tbsp. water
2 Tbsp. teriyaki sauce
4 cups cubed bread
4 eggs, beaten
½ cup chopped onion
¼ cup chopped green pepper
¼ cup shredded mozzarella cheese
¼ cup shredded Cheddar cheese
4 dashes garlic powder
4 dashes celery seed
2 lbs. ground turkey
¼ grated Parmesan cheese
In a bowl, combine the water, teriyaki sauce, and bread cubes; let stand for 5 minutes. Add the egg, onion, green pepper, mozzarella and Cheddar cheese, garlic powder and celery seed. Crumble turkey over mixture and mix well.
Pat into an ungreased 5-3/4-in. x 3-in. x 2-in. loaf pan. Sprinkle with Parmesan cheese. Bake, uncovered, at 350^ for 1 hour or until a meat thermometer reads 165^ drain.
Yield: 8 servings.
¼ cup and 2 Tbsp. water
2 Tbsp. teriyaki sauce
4 cups cubed bread
4 eggs, beaten
½ cup chopped onion
¼ cup chopped green pepper
¼ cup shredded mozzarella cheese
¼ cup shredded Cheddar cheese
4 dashes garlic powder
4 dashes celery seed
2 lbs. ground turkey
¼ grated Parmesan cheese
In a bowl, combine the water, teriyaki sauce, and bread cubes; let stand for 5 minutes. Add the egg, onion, green pepper, mozzarella and Cheddar cheese, garlic powder and celery seed. Crumble turkey over mixture and mix well.
Pat into an ungreased 5-3/4-in. x 3-in. x 2-in. loaf pan. Sprinkle with Parmesan cheese. Bake, uncovered, at 350^ for 1 hour or until a meat thermometer reads 165^ drain.
Yield: 8 servings.
SHRIMP with BLOODY MARY SAUCE
SHRIMP with BLOODY MARY SAUCE
SHRIMP
2-1/2 cups water
2 Tbsp. white wine vinegar
2 (1-inch-wide) strips lemon peel
1 tsp. salt
1 lb. shelled, deveined uncooked medium shrimp
SAUCE
1 (14.5-oz.) can diced tomatoes, well drained
1 small garlic clove, minced
1 Tbsp. lemon juice
2 tsp. Worcestershire sauce
¾ tsp., paprika
¼ tsp. pepper
¼ tsp. hot pepper sauce
1/8 tsp. celery seed
1/8 tsp. salt
1 Tbsp. vodka, if desired
Bring water, vinegar, lemon peel and salt to a gentle simmer in medium saucepan over medium heat. Add shrimp, cook 3-6 minutes or until the shrimp turns pink. Strain, spread shrimp on plate to cool. Cover and refrigerate until ready to serve.
Process all sauce ingredients except vodka in food processor or blender until almost smooth. Stir in vodka. Refrigerate at least 30 minutes (shrimp and sauce can be made 1 day ahead) Serve shrimp with sauce.
Yield: 6 servings.
SHRIMP
2-1/2 cups water
2 Tbsp. white wine vinegar
2 (1-inch-wide) strips lemon peel
1 tsp. salt
1 lb. shelled, deveined uncooked medium shrimp
SAUCE
1 (14.5-oz.) can diced tomatoes, well drained
1 small garlic clove, minced
1 Tbsp. lemon juice
2 tsp. Worcestershire sauce
¾ tsp., paprika
¼ tsp. pepper
¼ tsp. hot pepper sauce
1/8 tsp. celery seed
1/8 tsp. salt
1 Tbsp. vodka, if desired
Bring water, vinegar, lemon peel and salt to a gentle simmer in medium saucepan over medium heat. Add shrimp, cook 3-6 minutes or until the shrimp turns pink. Strain, spread shrimp on plate to cool. Cover and refrigerate until ready to serve.
Process all sauce ingredients except vodka in food processor or blender until almost smooth. Stir in vodka. Refrigerate at least 30 minutes (shrimp and sauce can be made 1 day ahead) Serve shrimp with sauce.
Yield: 6 servings.
CARAMEL COOKIES
CARAMEL COOKIES
½ cup unsalted butter, softened
1 cup packed dark brown sugar
1 large egg
1 tsp. vanilla extract
1 cup all-purpose flour
¾ cup whole-wheat flour
¼ cup salt
½ tsp. baking soda
Preheat oven to 400^. In a large bowl, using an electric mixer, cream butter, sugar, egg, and vanilla extract. Add the remaining ingredients
Scrape dough out of bowl and onto a large piece of plastic wrap. Roll dough into a log about 2-1/2 inches wide; completely wrap dough in plastic and refrigerate until firm, at least 20 minutes or up to overnight. Cut dough into 1/8-inch-thick slices and arrange on several large ungreased cookie sheets about 1 to 1-1/2-inches apart. Bake until lightly browned around edges about 8-10 minutes. Allow cookies to cool a cookie sheet for about 1 minute and then remove to a wire rack to cool completely
Yield: 60 cookies.
½ cup unsalted butter, softened
1 cup packed dark brown sugar
1 large egg
1 tsp. vanilla extract
1 cup all-purpose flour
¾ cup whole-wheat flour
¼ cup salt
½ tsp. baking soda
Preheat oven to 400^. In a large bowl, using an electric mixer, cream butter, sugar, egg, and vanilla extract. Add the remaining ingredients
Scrape dough out of bowl and onto a large piece of plastic wrap. Roll dough into a log about 2-1/2 inches wide; completely wrap dough in plastic and refrigerate until firm, at least 20 minutes or up to overnight. Cut dough into 1/8-inch-thick slices and arrange on several large ungreased cookie sheets about 1 to 1-1/2-inches apart. Bake until lightly browned around edges about 8-10 minutes. Allow cookies to cool a cookie sheet for about 1 minute and then remove to a wire rack to cool completely
Yield: 60 cookies.
BECKI’S OVEN BARBECUE CHICKEN
BECKI’S OVEN BARBECUE CHICKEN
"Chicken Wings"
10 chicken wings
3 Tbsp. butter
1 Tbsp. onion powder
5 Tbsp. brown sugar
2 Tbsp. Worcestershire sauce
1 cup ketchup
½ cup water
2 Tbsp. prepared mustard
Preheat oven to 425^.
In a small saucepan, melt butter or margarine. Add onion powder, sugar, Worcestershire sauce and mustard, mix well. Dilute ketchup with water and add to saucepan mixture. Let simmer for 15 minutes.
Place chicken wings in a 9x13-inch baking dish. Pour saucepan mixture over chicken. Bake, uncovered, in the preheated oven for about 45 minutes.
Yield: 5 servings.
"Chicken Wings"
10 chicken wings
3 Tbsp. butter
1 Tbsp. onion powder
5 Tbsp. brown sugar
2 Tbsp. Worcestershire sauce
1 cup ketchup
½ cup water
2 Tbsp. prepared mustard
Preheat oven to 425^.
In a small saucepan, melt butter or margarine. Add onion powder, sugar, Worcestershire sauce and mustard, mix well. Dilute ketchup with water and add to saucepan mixture. Let simmer for 15 minutes.
Place chicken wings in a 9x13-inch baking dish. Pour saucepan mixture over chicken. Bake, uncovered, in the preheated oven for about 45 minutes.
Yield: 5 servings.
RENEE’S PERFECT CHILI
RENEE’S PERFECT CHILI
2 lbs, ground beef or ground turkey
4 (11-oz, each) can fire roasted diced tomatoes and chilies
2 (16-oz.each) cans pinto beans and chipotle peppers in zesty Santa Fe sauce
2 (16-oz. each) cans pinto beans and chili peppers onion and garlic in zesty tomato sauce.
2 Tbsp. extra virgin olive oil
1-1/2 to 2 yellow onions, diced
1 large green pepper
1 large yellow pepper
1 large orange pepper
2 garlic cloves
Salt and pepper to taste
chili powder to taste
2 glasses red wine, 1 for you, 1 for a friend
TOPPINGS
chopped green onions
shredded Monterey Jack cheese or Cheddar cheese
sour cream
Brown meat in skillet and then heat up a Dutch oven.
In Dutch oven, sauté onion and peppers in olive oil until softened, about 5 minutes.
Add garlic and cans of tomatoes, cook for about 5 minutes.
Add cans of beans to tomato mixture and when meat is done browning, add as well.
Add salt and pepper and other seasonings to taste.
Simmer two hours before serving.
Yield: 16-20 servings.
2 lbs, ground beef or ground turkey
4 (11-oz, each) can fire roasted diced tomatoes and chilies
2 (16-oz.each) cans pinto beans and chipotle peppers in zesty Santa Fe sauce
2 (16-oz. each) cans pinto beans and chili peppers onion and garlic in zesty tomato sauce.
2 Tbsp. extra virgin olive oil
1-1/2 to 2 yellow onions, diced
1 large green pepper
1 large yellow pepper
1 large orange pepper
2 garlic cloves
Salt and pepper to taste
chili powder to taste
2 glasses red wine, 1 for you, 1 for a friend
TOPPINGS
chopped green onions
shredded Monterey Jack cheese or Cheddar cheese
sour cream
Brown meat in skillet and then heat up a Dutch oven.
In Dutch oven, sauté onion and peppers in olive oil until softened, about 5 minutes.
Add garlic and cans of tomatoes, cook for about 5 minutes.
Add cans of beans to tomato mixture and when meat is done browning, add as well.
Add salt and pepper and other seasonings to taste.
Simmer two hours before serving.
Yield: 16-20 servings.
HOMEMADE CHORIZO
HOMEMADE CHORIZO
"Why buy it when it is so easy to make. Plan on keeping it
in the fridge for a few day’s before using. Great mixed in eggs for burritos, serve cooked over refried beans or to make tacos"
1-1/2 lbs. ground beef
1-1.2 lbs. ground pork
¾ cups chili powder
½ tsp. dried oregano
4 garlic cloves, minced
2 tsp. salt
¾ cup dry red wine
¼ cup white vinegar
Mix all ingredients in a bowl with your hands, or you can use a food processor (in batches). It will be a finer texture if using the processor, almost like a paste.
Store in airtight container or large zip-lock bag in the refrigerator. Let sit at least a day or two in the refrigerator before using. You can freeze some for later if you wish.
To use: Pour a little canola or vegetable oil in a frying pan and heat over medium-high heat. Add the chorizo and cook through.
Yield: 16 servings.
"Why buy it when it is so easy to make. Plan on keeping it
in the fridge for a few day’s before using. Great mixed in eggs for burritos, serve cooked over refried beans or to make tacos"
1-1/2 lbs. ground beef
1-1.2 lbs. ground pork
¾ cups chili powder
½ tsp. dried oregano
4 garlic cloves, minced
2 tsp. salt
¾ cup dry red wine
¼ cup white vinegar
Mix all ingredients in a bowl with your hands, or you can use a food processor (in batches). It will be a finer texture if using the processor, almost like a paste.
Store in airtight container or large zip-lock bag in the refrigerator. Let sit at least a day or two in the refrigerator before using. You can freeze some for later if you wish.
To use: Pour a little canola or vegetable oil in a frying pan and heat over medium-high heat. Add the chorizo and cook through.
Yield: 16 servings.
WHIPPED CREAM CHOCOLATE PIE
WHIPPED CREAM CHOCOLATE PIE
4-1/2-oz. chocolate wafers, processed to crumbs
4 Tbsp. u7nsalted butter, melted
¾ cup heavy whipped cream
2 Tbsp. powdered sugar
1 tsp. vanilla extract
3-oz. bittersweet chocolate, curled or grated with a vegetable peeler
In a small bowl, combine cookie crumbs with melted butter until fully incorporated; press into bottom of a 10-inch springform pan and place in refrigerator.
In a mixing bowl, using an electric mixer on high, beat cream, sugar and vanilla until stiff peaks form; gently fold in half of chocolate. Spoon whipped filling over prepared crust and decorates with remaining chocolate; cover and refrigerate for at least 2 hours and up to 24 hours. When ready to serve, run a knife around edge of pan and release outer ring of springform. Cut into 12 pieces and serve.
4-1/2-oz. chocolate wafers, processed to crumbs
4 Tbsp. u7nsalted butter, melted
¾ cup heavy whipped cream
2 Tbsp. powdered sugar
1 tsp. vanilla extract
3-oz. bittersweet chocolate, curled or grated with a vegetable peeler
In a small bowl, combine cookie crumbs with melted butter until fully incorporated; press into bottom of a 10-inch springform pan and place in refrigerator.
In a mixing bowl, using an electric mixer on high, beat cream, sugar and vanilla until stiff peaks form; gently fold in half of chocolate. Spoon whipped filling over prepared crust and decorates with remaining chocolate; cover and refrigerate for at least 2 hours and up to 24 hours. When ready to serve, run a knife around edge of pan and release outer ring of springform. Cut into 12 pieces and serve.
CHICKEN LASAGNA
CHICKEN LASAGNA
4 boneless chicken breast
1 cup cottage cheese
1 cup milk
2 (10-3/4-oz.) can cream of chicken
1 (8-oz.) cream cheese, softened
9 lasagna noodles, cooked
3 cups mozzarella cheese, shredded
3 cups shredded Cheddar cheese
Boil chicken and cut up.
Mix cottage cheese, milk, soup and cream cheese. Add the chicken to the sauce and mix.
Layer as follows in a 9x13-inch baking dish.
Sauce
Noodles
Sauce.
Cheese.
Noodles.
Sauce
Cheese.
Noodles
Cheese.
Cook 45 minutes at 378^. Cover for the first 35 minutes then uncovered and cook 10 minutes.
When done, let it set for 5 minutes.
Yield: 16 servings
4 boneless chicken breast
1 cup cottage cheese
1 cup milk
2 (10-3/4-oz.) can cream of chicken
1 (8-oz.) cream cheese, softened
9 lasagna noodles, cooked
3 cups mozzarella cheese, shredded
3 cups shredded Cheddar cheese
Boil chicken and cut up.
Mix cottage cheese, milk, soup and cream cheese. Add the chicken to the sauce and mix.
Layer as follows in a 9x13-inch baking dish.
Sauce
Noodles
Sauce.
Cheese.
Noodles.
Sauce
Cheese.
Noodles
Cheese.
Cook 45 minutes at 378^. Cover for the first 35 minutes then uncovered and cook 10 minutes.
When done, let it set for 5 minutes.
Yield: 16 servings
Saturday, January 10, 2009
ROAST CHICKEN WITH ROSEMARY
ROAST CHICKEN WITH ROSEMARY
"Really easy baked chicken"
1 (3-lb.) whole chicken, rinsed
salt and pepper to taste
1 small onion, quartered
¼ cup chopped fresh rosemary
Preheat oven to 350^.
Season chicken with salt and pepper to taste. Stuff with the onion and rosemary. Place chicken ion a 9x13-inch-baking dish or roasting dish.
Roast in the preheated oven for 2 to 2-1/2 hours or until chicken is cooked through and juices run clear. Cooking time will vary a bit depending on the size of the bird.
Yield: 6 servings.
"Really easy baked chicken"
1 (3-lb.) whole chicken, rinsed
salt and pepper to taste
1 small onion, quartered
¼ cup chopped fresh rosemary
Preheat oven to 350^.
Season chicken with salt and pepper to taste. Stuff with the onion and rosemary. Place chicken ion a 9x13-inch-baking dish or roasting dish.
Roast in the preheated oven for 2 to 2-1/2 hours or until chicken is cooked through and juices run clear. Cooking time will vary a bit depending on the size of the bird.
Yield: 6 servings.
Friday, January 9, 2009
PORK AND SWEET POTATO SLOW-COOKER STEW
PORK AND SWEET POTATO SLOW-COOKER STEW
1 large sweet potato, peeled and cut
into ½ inch dice (about 1 lb.)
1 lb. lean pork loin, cut into 1-inch pieces
1 (14-5-oz,) diced tomatoes with green chilies
1 garlic clove minced
¼ cup orange juice
2 medium scallions, chopped (green parts only)
½ tsp. salt
¼ tsp. ground cumin
¼ tsp. pepper
1-1/2 Tbsp. fresh lime juice
2 Tbsp. chopped fresh cilantro
Place potatoes, pork, tomatoes, garlic, orange juice, scallions, salt, cumin and pepper in a 5-6-qt, slow cooker; cover and set on LOW setting for 7 hours. Stir in limejuice and cilantro; cover slow cooker and cook for 5 minutes more.
Yield: 4 servings (about 1-1/2 cups per serving)
1 large sweet potato, peeled and cut
into ½ inch dice (about 1 lb.)
1 lb. lean pork loin, cut into 1-inch pieces
1 (14-5-oz,) diced tomatoes with green chilies
1 garlic clove minced
¼ cup orange juice
2 medium scallions, chopped (green parts only)
½ tsp. salt
¼ tsp. ground cumin
¼ tsp. pepper
1-1/2 Tbsp. fresh lime juice
2 Tbsp. chopped fresh cilantro
Place potatoes, pork, tomatoes, garlic, orange juice, scallions, salt, cumin and pepper in a 5-6-qt, slow cooker; cover and set on LOW setting for 7 hours. Stir in limejuice and cilantro; cover slow cooker and cook for 5 minutes more.
Yield: 4 servings (about 1-1/2 cups per serving)
MEATLOAF: YES VIRGINIA THERE
MEATLOAF: YES VIRGINIA THERE
IS A GREAT MEATLOAF!
1-1/2 lbs. ground beef
1 slice bread, chopped fine
1 egg
1 small sweet type onion, finely chopped
1 Tbsp. salt
¼ tsp. pepper
4 Tbsp. ketchup
½-2/3 cup whole milk or half-and-half
SAUCE
4 Tbsp. apple cider vinegar
2-4 tbsp. dark brown sugar, packed firm
½ cup ketchup
Meatloaf: Combine meatloaf ingredients and place into a loaf dish.
Smooth out top.
Sauce: Combine sauce ingredients and pour on top and sides of meatloaf.
Bake at 350^ about 1 to 1 hour and fifteen minutes or until done.
Yield: 4-5 servings
IS A GREAT MEATLOAF!
1-1/2 lbs. ground beef
1 slice bread, chopped fine
1 egg
1 small sweet type onion, finely chopped
1 Tbsp. salt
¼ tsp. pepper
4 Tbsp. ketchup
½-2/3 cup whole milk or half-and-half
SAUCE
4 Tbsp. apple cider vinegar
2-4 tbsp. dark brown sugar, packed firm
½ cup ketchup
Meatloaf: Combine meatloaf ingredients and place into a loaf dish.
Smooth out top.
Sauce: Combine sauce ingredients and pour on top and sides of meatloaf.
Bake at 350^ about 1 to 1 hour and fifteen minutes or until done.
Yield: 4-5 servings
Thursday, January 8, 2009
CREAMY CHICKEN ENCHILADAS
CREAMY CHICKEN ENCHILADAS
1 can cream of chicken soup or 98% fat-free cream of chicken
1 (8-oz.) container sour cream
1 cup picanti sauce
2 tsp. chili powder
2 cups chopped cooked chicken
1 cup shredded Monterey Jack cheese
10 fajita size flour tortillas, warmed
1 medium tomato, chopped
1 green onion, sliced
Mix soup, sour cream, picante sauce, and chili powder.
Mix 1-cup picante sauce mixture, chicken and cheese.
Spread about ¼ cup chicken mixture down center of each tortilla. Roll up and place seam-side down in a 3-qt. shallow baking dish. Pour remaining picante sauce mixture over enchiladas. Cover.
Bake at 350^ for 40 minutes or until hot. Top with tomato and onion.
Yield: 6 servings.
1 can cream of chicken soup or 98% fat-free cream of chicken
1 (8-oz.) container sour cream
1 cup picanti sauce
2 tsp. chili powder
2 cups chopped cooked chicken
1 cup shredded Monterey Jack cheese
10 fajita size flour tortillas, warmed
1 medium tomato, chopped
1 green onion, sliced
Mix soup, sour cream, picante sauce, and chili powder.
Mix 1-cup picante sauce mixture, chicken and cheese.
Spread about ¼ cup chicken mixture down center of each tortilla. Roll up and place seam-side down in a 3-qt. shallow baking dish. Pour remaining picante sauce mixture over enchiladas. Cover.
Bake at 350^ for 40 minutes or until hot. Top with tomato and onion.
Yield: 6 servings.
MUSHROOM BLUE CHEESE TURKEY BURGERS
MUSHROOM BLUE CHEESE TURKEY BURGERS
2 lbs. ground turkey
1 lb. fresh mushrooms, finely chopped
2 onion, finely chopped
¼ cup soy sauce
1 tsp. kosher salt
½ tsp. pepper
½ cup crumbled blue cheese
Preheat grill for high heat.
In a medium bowl, mix together the ground turkey, mushrooms, onion, and soy sauce. Season with kosher salt and pepper. Form into 4 burgers.
Lightly oil the grill grates. Place patties on the prepared grill, and cook for 10 minutes per side, or until well done. Top with blue cheese during the last few minutes.
Yield: 8 servings.
2 lbs. ground turkey
1 lb. fresh mushrooms, finely chopped
2 onion, finely chopped
¼ cup soy sauce
1 tsp. kosher salt
½ tsp. pepper
½ cup crumbled blue cheese
Preheat grill for high heat.
In a medium bowl, mix together the ground turkey, mushrooms, onion, and soy sauce. Season with kosher salt and pepper. Form into 4 burgers.
Lightly oil the grill grates. Place patties on the prepared grill, and cook for 10 minutes per side, or until well done. Top with blue cheese during the last few minutes.
Yield: 8 servings.
HEALTHY TURKEY LOAF
HEALTHY TURKEY LOAF
"Easily frozen and baked later"
½ lb. ground turkey
1 egg
¼ cup salsa
1/8 cup chopped red pepper
1/8 cup chopped yellow pepper
¼ cup chopped onion
¼ cup dry bread crumbs
Lemon pepper to taste
Preheat oven to 350^.
In a large bowl, combine the turkey, egg, salsa, red bell pepper, yellow bell pepper, onion, breadcrumbs and lemon pepper. Mix well with hands until blended. Press mixture into a loaf pan.
Bake in the preheated oven for 25 minutes.
Yield: 5 servings.
"Easily frozen and baked later"
½ lb. ground turkey
1 egg
¼ cup salsa
1/8 cup chopped red pepper
1/8 cup chopped yellow pepper
¼ cup chopped onion
¼ cup dry bread crumbs
Lemon pepper to taste
Preheat oven to 350^.
In a large bowl, combine the turkey, egg, salsa, red bell pepper, yellow bell pepper, onion, breadcrumbs and lemon pepper. Mix well with hands until blended. Press mixture into a loaf pan.
Bake in the preheated oven for 25 minutes.
Yield: 5 servings.
SLOW COOKER TUSCAN BEEF STEW
SLOW COOKER TUSCAN BEEF STEW
1 can tomato soup
1 can condensed beef broth
½ cup burgundy wine or other dry wine or water
1 tsp. dried Italian seasoning, crushed
½ tsp. garlic powder
1 can diced tomatoes with Italian herbs
3 large carrots, cut into 1-inch pieces (about 2 cups)
2 lbs. beef for stew cut into 1-inch pieces
2 cans white kidney beans (about 16-oz. each) rinsed and drained
Stir the soup, broth, wine, Italian seasoning, garlic powder, tomatoes, carrots and beef in a 3-1/2 quart slow cooker.
Cover and cook on LOW for 8-9 hours* or until beef is fork-tender.
Stir in the beans. Turn the heat to HIGH, and cook for 10 minutes or until the mixture is hot.
*Or on HIGH for 4-5 hours.
Yield: 8 servings.
1 can tomato soup
1 can condensed beef broth
½ cup burgundy wine or other dry wine or water
1 tsp. dried Italian seasoning, crushed
½ tsp. garlic powder
1 can diced tomatoes with Italian herbs
3 large carrots, cut into 1-inch pieces (about 2 cups)
2 lbs. beef for stew cut into 1-inch pieces
2 cans white kidney beans (about 16-oz. each) rinsed and drained
Stir the soup, broth, wine, Italian seasoning, garlic powder, tomatoes, carrots and beef in a 3-1/2 quart slow cooker.
Cover and cook on LOW for 8-9 hours* or until beef is fork-tender.
Stir in the beans. Turn the heat to HIGH, and cook for 10 minutes or until the mixture is hot.
*Or on HIGH for 4-5 hours.
Yield: 8 servings.
SPICY SAUSAGE HASH BROWNS
SPICY SAUSAGE HASH BROWNS
1 tube (16-oz.) bulk spicy pork sausage
1 pkg. (30-oz.) frozen shredded hash brown potatoes, thawed
2 cups (16-oz.) sour cream
1 jar (16-oz.) double-Cheddar cheese sauce
2 cans (4-oz. each) chopped green chilies
½ tsp. red pepper flakes
In a large skillet, cook sausage over medium heat until no longer pink; drain. In a 4-quart slow cooker, combine all ingredients. Cover and cook on LOW for 5-6 hours or until heated through.
Yield: 9 servings.
1 tube (16-oz.) bulk spicy pork sausage
1 pkg. (30-oz.) frozen shredded hash brown potatoes, thawed
2 cups (16-oz.) sour cream
1 jar (16-oz.) double-Cheddar cheese sauce
2 cans (4-oz. each) chopped green chilies
½ tsp. red pepper flakes
In a large skillet, cook sausage over medium heat until no longer pink; drain. In a 4-quart slow cooker, combine all ingredients. Cover and cook on LOW for 5-6 hours or until heated through.
Yield: 9 servings.
TENDER BEEF BRISKET (SLOW COOKER)
TENDER BEEF BRISKET (SLOW COOKER)
1 fresh brisket (4 lbs.)
1 can (15-oz.) tomato sauce
1 (12-oz.) can beer
1 cup chopped green pepper
2/3 cup chopped onion
2 Tbsp. sugar
2 Tbsp. balsamic vinegar
2 Tbsp. Worcestershire sauce
2 Tbsp. prepared mustard
1 tsp. salt
1 tsp. garlic powder
½ tsp. salt
Cut brisket into thirds; place in a 5-qt. slow cooker.
In a large bowl, Combine the remaining ingredients; pour over beef. Cover and cook on LOW for 8-9 hours or until meat is tender.
Thinly slice meat across the grain; if desired thicken with pan juices.
Yield: 10 servings.
1 fresh brisket (4 lbs.)
1 can (15-oz.) tomato sauce
1 (12-oz.) can beer
1 cup chopped green pepper
2/3 cup chopped onion
2 Tbsp. sugar
2 Tbsp. balsamic vinegar
2 Tbsp. Worcestershire sauce
2 Tbsp. prepared mustard
1 tsp. salt
1 tsp. garlic powder
½ tsp. salt
Cut brisket into thirds; place in a 5-qt. slow cooker.
In a large bowl, Combine the remaining ingredients; pour over beef. Cover and cook on LOW for 8-9 hours or until meat is tender.
Thinly slice meat across the grain; if desired thicken with pan juices.
Yield: 10 servings.
Wednesday, January 7, 2009
SLOW COOKED CHICKEN CACCIATORE
SLOW COOKED CHICKEN CACCIATORE
6 skinless, boneless chicken breast halves
1 (28-oz.) jar spaghetti sauce
2 green bell peppers, seeded and cubed
8-oz. fresh mushrooms, sliced
1 onion, finely diced
2 Tbsp. minced garlic
Put the chicken in the slow cooker. Top with the spaghetti sauce, green bell peppers, mushrooms, onion, and garlic.
Cover, and cook on LOW for 7-9 hours.
Yield: 6 servings.
6 skinless, boneless chicken breast halves
1 (28-oz.) jar spaghetti sauce
2 green bell peppers, seeded and cubed
8-oz. fresh mushrooms, sliced
1 onion, finely diced
2 Tbsp. minced garlic
Put the chicken in the slow cooker. Top with the spaghetti sauce, green bell peppers, mushrooms, onion, and garlic.
Cover, and cook on LOW for 7-9 hours.
Yield: 6 servings.
ITALIAN STYLE MEATLOAF I
ITALIAN STYLE MEATLOAF I
"Serve with buttered pasta and a green salad"
1-1/2 lbs. ground beef
2 eggs, beaten
¾ cup dry breadcrumbs
¼ cup ketchup
1 tsp. Italian-style seasoning
1 tsp. dried oregano
1 tsp. dried basil
1 tsp. garlic salt
1 (14.5-oz.) can diced tomatoes, drained
1-1/2 cups shredded mozzarella cheese
Preheat oven to 350^.
In a large bowl, mix together ground beef, eggs, breadcrumbs, and ketchup. Season with Italian-style seasonings, oregano, basil, garlic salt, diced tomatoes and cheese. Press into a 9x5-in. loaf pan, and cover loosely with foil.
Bake in a preheated oven approximately 1 hour or until internal temperature reaches 160^.
Yield: 6 servings.
"Serve with buttered pasta and a green salad"
1-1/2 lbs. ground beef
2 eggs, beaten
¾ cup dry breadcrumbs
¼ cup ketchup
1 tsp. Italian-style seasoning
1 tsp. dried oregano
1 tsp. dried basil
1 tsp. garlic salt
1 (14.5-oz.) can diced tomatoes, drained
1-1/2 cups shredded mozzarella cheese
Preheat oven to 350^.
In a large bowl, mix together ground beef, eggs, breadcrumbs, and ketchup. Season with Italian-style seasonings, oregano, basil, garlic salt, diced tomatoes and cheese. Press into a 9x5-in. loaf pan, and cover loosely with foil.
Bake in a preheated oven approximately 1 hour or until internal temperature reaches 160^.
Yield: 6 servings.
DELUXE MASHED POTATOES
DELUXE MASHED POTATOES
"Can be made ahead and refrigerated"
4 large potatoes
1 (3-oz.) package cream cheese, softened
½ cup sour cream
1 Tbsp. chopped chives
¾ tsp. onion salt
¼ tsp. pepper
1 Tbsp. butter or margarine
Paprika
Peel and cube potatoes; place in saucepan and cover4 with water. Cook over medium heat until tender; drain. Mash until smooth (do not add milk or butter). Stir in cream cheese, sour cream, chives, onion salt and pepper. Spoon into a greased 1-1/2-qt. baking dish. Dot with butter; sprinkle with paprika if desired. Cover and bake at 350^ for 35-40 minutes or until heated through.
Yield: 4 servings.
"Can be made ahead and refrigerated"
4 large potatoes
1 (3-oz.) package cream cheese, softened
½ cup sour cream
1 Tbsp. chopped chives
¾ tsp. onion salt
¼ tsp. pepper
1 Tbsp. butter or margarine
Paprika
Peel and cube potatoes; place in saucepan and cover4 with water. Cook over medium heat until tender; drain. Mash until smooth (do not add milk or butter). Stir in cream cheese, sour cream, chives, onion salt and pepper. Spoon into a greased 1-1/2-qt. baking dish. Dot with butter; sprinkle with paprika if desired. Cover and bake at 350^ for 35-40 minutes or until heated through.
Yield: 4 servings.
MELT-IN-YOUR-MOUTH SHORT RIBS
MELT-IN-YOUR-MOUTH SHORT RIBS
"Flavorful tender short ribs".
3 lbs. beef short ribs, cut into serving size pieces
2 Tbsp. packed brown sugar
3 cloves garlic, minced
1 tsp. dried thyme leaves, crushed
¼ cup all-purpose flour
1 (10-5-oz,) can condensed french onion soup
1 (12-fluid oz.) bottle beer
Hot mashed potatoes or noodles
Place the beef into a 3-1/2 to 6-quart slow cooker. Add the brown sugar, garlic thyme and flour. Toss to coat. Stir the soup and beer in a small bowl. Pour over the beef.
Cover and cook on LOW for 8-9 hours or until the beef is fork-tender
Yield: 6 servings.
"Flavorful tender short ribs".
3 lbs. beef short ribs, cut into serving size pieces
2 Tbsp. packed brown sugar
3 cloves garlic, minced
1 tsp. dried thyme leaves, crushed
¼ cup all-purpose flour
1 (10-5-oz,) can condensed french onion soup
1 (12-fluid oz.) bottle beer
Hot mashed potatoes or noodles
Place the beef into a 3-1/2 to 6-quart slow cooker. Add the brown sugar, garlic thyme and flour. Toss to coat. Stir the soup and beer in a small bowl. Pour over the beef.
Cover and cook on LOW for 8-9 hours or until the beef is fork-tender
Yield: 6 servings.
THE BEST MEATBALLS
THE BEST MEATBALLS
1 lb. ground beef
½ lb. ground veal
½ lb. ground pork
2 cloves garlic, minced
2 eggs
1 cup freshly grated Romano cheese
1-1/2 Tbsp. chopped Italian flat leaf parsley
salt and pepper
2 cups stale Italian bread, crumbled
1-1/2 cups lukewarm water
1 cup olive oil
Combine beef, veal and pork in a large bowl. Add garlic, eggs, cheese, parsley, salt and pepper.
Blend bread crumbs into meat5 mixture. Slowly add the water ½ cup at a time. The mixture should be very moist but still hold it’s shape if rolled into meatballs. Shape into meatballs.
Heat olive oil in a large skillet. Fry meatballs in batches. When the meatball is very brown and slightly crisp remove from the heat and drain an paper towel (if mixture is to wet, cover the meatballs while they are cooking so that they hold their shape better.)
Place cooked meatballs into Marinara sauce and cook for 15 more minutes.
Yield: 8 servings.
1 lb. ground beef
½ lb. ground veal
½ lb. ground pork
2 cloves garlic, minced
2 eggs
1 cup freshly grated Romano cheese
1-1/2 Tbsp. chopped Italian flat leaf parsley
salt and pepper
2 cups stale Italian bread, crumbled
1-1/2 cups lukewarm water
1 cup olive oil
Combine beef, veal and pork in a large bowl. Add garlic, eggs, cheese, parsley, salt and pepper.
Blend bread crumbs into meat5 mixture. Slowly add the water ½ cup at a time. The mixture should be very moist but still hold it’s shape if rolled into meatballs. Shape into meatballs.
Heat olive oil in a large skillet. Fry meatballs in batches. When the meatball is very brown and slightly crisp remove from the heat and drain an paper towel (if mixture is to wet, cover the meatballs while they are cooking so that they hold their shape better.)
Place cooked meatballs into Marinara sauce and cook for 15 more minutes.
Yield: 8 servings.
HAM ‘n’ CHEESE MASHED POTATOES
HAM ‘n’ CHEESE MASHED POTATOES
4 cups mashed potatoes
1-1/2 tsp. garlic salt
2 cups diced fully cooked ham
2 cups shredded Cheddar cheese
1 cup heavy whipping cream, whipped
In a bowl, combine the potatoes and garlic salt. Spread into a greased 1-1/2-qt. baking dish. Sprinkle with ham. Fold cheese into whipped cream; spoon over ham. Bake, uncovered, at 450^ for 15 minutes or until golden brown.
Yield: 8 servings.
4 cups mashed potatoes
1-1/2 tsp. garlic salt
2 cups diced fully cooked ham
2 cups shredded Cheddar cheese
1 cup heavy whipping cream, whipped
In a bowl, combine the potatoes and garlic salt. Spread into a greased 1-1/2-qt. baking dish. Sprinkle with ham. Fold cheese into whipped cream; spoon over ham. Bake, uncovered, at 450^ for 15 minutes or until golden brown.
Yield: 8 servings.
Monday, January 5, 2009
MASHED POTATOES with FRIED
MASHED POTATOES with FRIED
MUSHROOM, BACON and ONION
"Ranch dressing is the secret ingredients"
6 Yukon Gold potatoes, peeled and quartered
5 slices bacon
1 Tbsp. vegetable oil
6 medium mushrooms, sliced
1 medium onion, sliced
2 Tbsp. butter
2 Tbsp. ranch dressing
Add potatoes to a large pot of water and bring to a boil. Cook until potatoes are soft, about 20 minutes.
Meanwhile, place the bacon slices in a large skillet over medium-high heat, and cook until crisp. Remove to paper towels.
Wipe out the skillet, return to stove, and pour in vegetable oil. Stir in mushrooms and onion,, cook until onion is soft and translucent.
When the potatoes are done, drain water, and place potatoes in a large bowl. Mash in butter and ranch dressing. With a potato masher or electric mixer, continue to mash until the potatoes are smooth. Stir in the mushrooms, onions, and crumbled bacon.
Yield: 6 servings.
MUSHROOM, BACON and ONION
"Ranch dressing is the secret ingredients"
6 Yukon Gold potatoes, peeled and quartered
5 slices bacon
1 Tbsp. vegetable oil
6 medium mushrooms, sliced
1 medium onion, sliced
2 Tbsp. butter
2 Tbsp. ranch dressing
Add potatoes to a large pot of water and bring to a boil. Cook until potatoes are soft, about 20 minutes.
Meanwhile, place the bacon slices in a large skillet over medium-high heat, and cook until crisp. Remove to paper towels.
Wipe out the skillet, return to stove, and pour in vegetable oil. Stir in mushrooms and onion,, cook until onion is soft and translucent.
When the potatoes are done, drain water, and place potatoes in a large bowl. Mash in butter and ranch dressing. With a potato masher or electric mixer, continue to mash until the potatoes are smooth. Stir in the mushrooms, onions, and crumbled bacon.
Yield: 6 servings.
BEER BEEF STEW II
BEER BEEF STEW II
2 Tbsp. vegetable oil
3-1/2 lbs. beef stew meat, cut into 1-1/2-inch pieces
1 cup all-purpose flour 2 large potatoes, chopped
1 cup chopped carrots
¾ cup chopped celery
¾ cup chopped onion
3 garlic cloves, chopped
1 Tbsp. dried thyme
1 Tbsp. dried basil
1 cup chile sauce
1 cup beer
¼ cup brown sugar
Heat oil in a skillet over medium heat. Place the beef stew and flour in a large resealable plastic bag, and shake to coat. Transfer coated meat to the skillet, and cook about 1 minute, until browned.
Mix the potatoes, carrots, celery, onion, and garlic in a slow cooker. Place browned beef over vegetables, and season with basil and thyme.
In a bowl, mix the chili sauce, beer and brown sugar, and pour over meat in the slow cooker.
Cover slow cooker, and cook 8 hours on LOW or 2 hours on HIGH.
Yield: 12 servings.
2 Tbsp. vegetable oil
3-1/2 lbs. beef stew meat, cut into 1-1/2-inch pieces
1 cup all-purpose flour 2 large potatoes, chopped
1 cup chopped carrots
¾ cup chopped celery
¾ cup chopped onion
3 garlic cloves, chopped
1 Tbsp. dried thyme
1 Tbsp. dried basil
1 cup chile sauce
1 cup beer
¼ cup brown sugar
Heat oil in a skillet over medium heat. Place the beef stew and flour in a large resealable plastic bag, and shake to coat. Transfer coated meat to the skillet, and cook about 1 minute, until browned.
Mix the potatoes, carrots, celery, onion, and garlic in a slow cooker. Place browned beef over vegetables, and season with basil and thyme.
In a bowl, mix the chili sauce, beer and brown sugar, and pour over meat in the slow cooker.
Cover slow cooker, and cook 8 hours on LOW or 2 hours on HIGH.
Yield: 12 servings.
BABZY’S CANDIED YAMS
BABZY’S CANDIED YAMS
3-4 lbs. yams (cooked and mashed * see note)
½ cup sugar
1 egg
½ tsp. salt
¼ cup butter ¼ cup milk
1 tsp. vanilla
½ tsp. cinnamon
TOPPING
1/3 cup butter, melted
1 cup brown sugar
1/3 cup flour
In a bowl, mix together the topping ingredients and set aside.
In a separate bowl, combine remaining ingredients and place in a baking dish.
Sprinkle topping over yam mixture and bake, uncovered at 350^ 0r 375^ for 30 minutes.
Note: The dish can be assembled the day before, refrigerates overnight and then baked in the oven for 30-40 minutes.
*To cook the yams, bake in a 400^ oven until soft when pierced with a fork. Place a foil lined baking sheet under them, as they will make a mess. Cooking time depends on size of yams. When yams are cool, peel off skin and then mash.
Yield: 8-10 servings.
3-4 lbs. yams (cooked and mashed * see note)
½ cup sugar
1 egg
½ tsp. salt
¼ cup butter ¼ cup milk
1 tsp. vanilla
½ tsp. cinnamon
TOPPING
1/3 cup butter, melted
1 cup brown sugar
1/3 cup flour
In a bowl, mix together the topping ingredients and set aside.
In a separate bowl, combine remaining ingredients and place in a baking dish.
Sprinkle topping over yam mixture and bake, uncovered at 350^ 0r 375^ for 30 minutes.
Note: The dish can be assembled the day before, refrigerates overnight and then baked in the oven for 30-40 minutes.
*To cook the yams, bake in a 400^ oven until soft when pierced with a fork. Place a foil lined baking sheet under them, as they will make a mess. Cooking time depends on size of yams. When yams are cool, peel off skin and then mash.
Yield: 8-10 servings.
Sunday, January 4, 2009
REAL TEXAS CHILI
REAL TEXAS CHILI
"No beans in this chili"
3 lbs. boneless beef chuck roast, cut into 1-in. cubes
2 Tbsp. olive oil
3 cloves garlic, minced
3 Tbsp. Chili powder
2 tsp. ground cumin
3 Tbsp., all-purpose flour
1 Tbsp. drie3d oregano
2 (14-oz.) cans beef broth, divided
1 tsp. salt
¼ tsp. black pepper
Heat the oil in a large skillet over medium-high heat. Sauté the beef cubes in the oil for 2 minutes. Reduce heat to medium and stir in garlic.
In a small bowl, combine the chili powder, cumin and flour. Sprinkle over the meat and stir until evenly coated. Crumble the oregano over the meat and pour in the 1-1/2 cans of the broth.
Add the salt and pepper, stir together well, and bring to a boil, reduce heat to low and let simmer, partially covered for about90 minutes. Pour in remaining broth and let simmer for 30 minutes more, until the meat begins to fall apart. Cool, cover and refrigerate allow flavors to blend.
Yield: 8 servings.
"No beans in this chili"
3 lbs. boneless beef chuck roast, cut into 1-in. cubes
2 Tbsp. olive oil
3 cloves garlic, minced
3 Tbsp. Chili powder
2 tsp. ground cumin
3 Tbsp., all-purpose flour
1 Tbsp. drie3d oregano
2 (14-oz.) cans beef broth, divided
1 tsp. salt
¼ tsp. black pepper
Heat the oil in a large skillet over medium-high heat. Sauté the beef cubes in the oil for 2 minutes. Reduce heat to medium and stir in garlic.
In a small bowl, combine the chili powder, cumin and flour. Sprinkle over the meat and stir until evenly coated. Crumble the oregano over the meat and pour in the 1-1/2 cans of the broth.
Add the salt and pepper, stir together well, and bring to a boil, reduce heat to low and let simmer, partially covered for about90 minutes. Pour in remaining broth and let simmer for 30 minutes more, until the meat begins to fall apart. Cool, cover and refrigerate allow flavors to blend.
Yield: 8 servings.
EAT THE GOOD FAT FIRST
EAT THE GOOD FAT FIRST
"This is from the "realage.com"
Spicy Almonds
Makes: 2 cups
Serving size: 12 almonds
Calories per serving: 89
2 Tbsp. olive oil
2 cups dry-roasted, unsalted almonds
1 Tbsp. Worcestershire sauce
1 Tbsp. brown sugar
2 tsp. chili powder
1 tsp. salt
½ tsp. cayenne pepper
Heat the olive oil in a large skillet until hot but not smoking, then add the almonds and stir to combine.
Add the Worcester sauce, sugar, chili powder, and salt and stir until the almonds are evenly coated.
Remove from the heat and spread the almonds in an even layer on a baking sheet.
Sprinkle them evenly with cayenne pepper and allow to cool.
SAVORY OLIVE TAPENADE
Makes 10 servings
Serving size: 2 Tbsp Calories per serving: 74
1 tsp. capers
¾ cup green olives, pitted
¾ cup black olives, pitted
2 cloves garlic, minced
¼ cup olive oil
1 tsp. lemon juice
2 Tbsp. fresh basil, chopped
Pepper to taste
Combine all the ingredients, except the olive oil, in a food processor until the mixture is finely chopped.
Then, with the food processor running, slowly pour in the olive oil until it’s all incorporated.
Spread onto whole-wheat crackers
"This is from the "realage.com"
Spicy Almonds
Makes: 2 cups
Serving size: 12 almonds
Calories per serving: 89
2 Tbsp. olive oil
2 cups dry-roasted, unsalted almonds
1 Tbsp. Worcestershire sauce
1 Tbsp. brown sugar
2 tsp. chili powder
1 tsp. salt
½ tsp. cayenne pepper
Heat the olive oil in a large skillet until hot but not smoking, then add the almonds and stir to combine.
Add the Worcester sauce, sugar, chili powder, and salt and stir until the almonds are evenly coated.
Remove from the heat and spread the almonds in an even layer on a baking sheet.
Sprinkle them evenly with cayenne pepper and allow to cool.
SAVORY OLIVE TAPENADE
Makes 10 servings
Serving size: 2 Tbsp Calories per serving: 74
1 tsp. capers
¾ cup green olives, pitted
¾ cup black olives, pitted
2 cloves garlic, minced
¼ cup olive oil
1 tsp. lemon juice
2 Tbsp. fresh basil, chopped
Pepper to taste
Combine all the ingredients, except the olive oil, in a food processor until the mixture is finely chopped.
Then, with the food processor running, slowly pour in the olive oil until it’s all incorporated.
Spread onto whole-wheat crackers
TOO MUCH CHOCOLATE CAKE
TOO MUCH CHOCOLATE CAKE
1 (18.25-oz.) package devil’s food cake mix
1 (5.9-oz.) package instant chocolate pudding mix
1 cup sour cream
1 cup vegetable oil
4 eggs
½ cup warm water
2 cups semisweet chocolate chips
Preheat oven to 350^.
In a large bowl, mix together the cake and pudding mixes, sour cream, oil, beaten egg, and water. Stir in the chocolate chips and pour batter into a well-greased 12-cup bundt pan.
Bake for 50-55 minutes, or until top is springy to the touch and a wooden toothpick inserted comes out clean. Cool cake thoroughly in pan for at least an hour and a half before inverting onto a plate if desired, dust the cake with powdered sugar.
Yield: 12 servings.
1 (18.25-oz.) package devil’s food cake mix
1 (5.9-oz.) package instant chocolate pudding mix
1 cup sour cream
1 cup vegetable oil
4 eggs
½ cup warm water
2 cups semisweet chocolate chips
Preheat oven to 350^.
In a large bowl, mix together the cake and pudding mixes, sour cream, oil, beaten egg, and water. Stir in the chocolate chips and pour batter into a well-greased 12-cup bundt pan.
Bake for 50-55 minutes, or until top is springy to the touch and a wooden toothpick inserted comes out clean. Cool cake thoroughly in pan for at least an hour and a half before inverting onto a plate if desired, dust the cake with powdered sugar.
Yield: 12 servings.
HOMEMADE ITALIAN BEEF
HOMEMADE ITALIAN BEEF
3 lb. beef chuck roast
3 (1-oz.) packages dry Italian salad mix
1 cup water
1 (16-oz.) jar pepperoncini peppers
8 hamburger buns, split
Place the roast into a slow cooker, and season with Italian dressing mix. Pour in the water.
Cover, and cook on HIGH for 6-7 hours. During the last hour, shred the meat with 2 forks, if it does not shred easily, cook longer. Add the peppers, and as much of the juice as you would like for additional flavor.
Yield: 6 servings.
3 lb. beef chuck roast
3 (1-oz.) packages dry Italian salad mix
1 cup water
1 (16-oz.) jar pepperoncini peppers
8 hamburger buns, split
Place the roast into a slow cooker, and season with Italian dressing mix. Pour in the water.
Cover, and cook on HIGH for 6-7 hours. During the last hour, shred the meat with 2 forks, if it does not shred easily, cook longer. Add the peppers, and as much of the juice as you would like for additional flavor.
Yield: 6 servings.
FRENCH TOAST SOUFFLE
FRENCH TOAST SOUFFLE
"Not really sweet, so you might like a little more syrup"
10 cups white bread cubed
1 (8-oz.) package low fat cream cheese, softened
8 eggs
1-1/2 cups milk
2/3 cup half-and-half cream
½ cup maple syrup
½ tsp. vanilla extract
2 Tbsp. confectioners’ sugar
Place bread cubes in a lightly greases 9x13-inch baking pan.
In a large bowl, beat cream cheese with an electric mixer at medium speed until smooth. Add eggs one at a time, mixing well after each addition. Stir in milk, half-and-half, maple syrup and vanilla until mixture is smooth. Pour cream cheese mixture over the bread; cover, refrigerate overnight.
Next morning, remove soufflé from refrigerator, and let stand at room temperature for 30 minutes. Meanwhile, preheat oven to 375^.
Bake, uncovered, for 30 minutes in the preheated oven, or until a knife inserted in the center come out clean. Sprinkle with confectioners’ sugar, and serve warm.
Yield: 12 servings.
"Not really sweet, so you might like a little more syrup"
10 cups white bread cubed
1 (8-oz.) package low fat cream cheese, softened
8 eggs
1-1/2 cups milk
2/3 cup half-and-half cream
½ cup maple syrup
½ tsp. vanilla extract
2 Tbsp. confectioners’ sugar
Place bread cubes in a lightly greases 9x13-inch baking pan.
In a large bowl, beat cream cheese with an electric mixer at medium speed until smooth. Add eggs one at a time, mixing well after each addition. Stir in milk, half-and-half, maple syrup and vanilla until mixture is smooth. Pour cream cheese mixture over the bread; cover, refrigerate overnight.
Next morning, remove soufflé from refrigerator, and let stand at room temperature for 30 minutes. Meanwhile, preheat oven to 375^.
Bake, uncovered, for 30 minutes in the preheated oven, or until a knife inserted in the center come out clean. Sprinkle with confectioners’ sugar, and serve warm.
Yield: 12 servings.
SAUSAGE CASSEROLE
SAUSAGE CASSEROLE
"Fresh shredded potatoes and onions make this dish"
1 lb. sage flavored breakfast sausage
3 cups shredded potatoes, drained and pressed
¼ cup butter, melted
12-oz. mild Cheddar cheese, shredded
½ cup onion, shredded
1 (16-oz.0 container small curd cottage cheese
6 jumbo eggs.
Preheat oven to 375^. Lightly grease a 9-x-13-inch baking dish.
Place sausage in a large deep skillet. Cook over medium-high heat until evenly browned. Drain, crumble, and set aside.
In the prepared baking dish, stir together the shredded potatoes and butter. Line the bottom and sides of the baking dish with the mixture. In a bowl, mix the sausage, Cheddar cheese, onion, cottage cheese and eggs. Pour over the potato mixture.
Bake 1 hour in the preheated oven, or until a toothpick inserted into the center of the casserole comes out clean let cool for 5 minutes before serving.
Yield: 12 servings.
"Fresh shredded potatoes and onions make this dish"
1 lb. sage flavored breakfast sausage
3 cups shredded potatoes, drained and pressed
¼ cup butter, melted
12-oz. mild Cheddar cheese, shredded
½ cup onion, shredded
1 (16-oz.0 container small curd cottage cheese
6 jumbo eggs.
Preheat oven to 375^. Lightly grease a 9-x-13-inch baking dish.
Place sausage in a large deep skillet. Cook over medium-high heat until evenly browned. Drain, crumble, and set aside.
In the prepared baking dish, stir together the shredded potatoes and butter. Line the bottom and sides of the baking dish with the mixture. In a bowl, mix the sausage, Cheddar cheese, onion, cottage cheese and eggs. Pour over the potato mixture.
Bake 1 hour in the preheated oven, or until a toothpick inserted into the center of the casserole comes out clean let cool for 5 minutes before serving.
Yield: 12 servings.
GREAT GREEN SALAD
GREAT GREEN SALAD
" Add any fruit or veggie that you wish"
4 Tbsp. olive oil
2 Tbsp. white wine vinegar
1 Tbsp. Dijon mustard
½ tsp. salt
½ tsp., black pepper
1 pinch white sugar
1 tsp. chopped fresh parsley
1 tsp. fresh lemon juice
2 cloves garlic, chopped
1 avocado, peeled and chopped
4 cups mixed salad greens
½ cup sliced almonds
2 oz. feta cheese, crumbled
In a large bowl, whisk together the olive oil, white wine vinegar, mustard, salt, pepper, sugar, parsley, lemon juice and garlic. Add the avocado, and stir to coat with the dressing.
Just before serving, add the salad greens, and toss to coat with the dressing. Sprinkle sliced almonds and feta over the top.
Yield: 4 servings.
" Add any fruit or veggie that you wish"
4 Tbsp. olive oil
2 Tbsp. white wine vinegar
1 Tbsp. Dijon mustard
½ tsp. salt
½ tsp., black pepper
1 pinch white sugar
1 tsp. chopped fresh parsley
1 tsp. fresh lemon juice
2 cloves garlic, chopped
1 avocado, peeled and chopped
4 cups mixed salad greens
½ cup sliced almonds
2 oz. feta cheese, crumbled
In a large bowl, whisk together the olive oil, white wine vinegar, mustard, salt, pepper, sugar, parsley, lemon juice and garlic. Add the avocado, and stir to coat with the dressing.
Just before serving, add the salad greens, and toss to coat with the dressing. Sprinkle sliced almonds and feta over the top.
Yield: 4 servings.
SLOW COOKED CHICKEN CACCIATORE
SLOW COOKED CHICKEN CACCIATORE
6 skinless, boneless chicken br5east halves
1 (28-oz.) jar spaghetti sauce
2 green bell peppers, seeded and cubed
8-oz. fresh mushrooms, sliced
1 onion, finely diced
2 Tbsp. minced garlic
Put the chicken in the slow cooker. Top with the spaghetti sauce, green bell peppers, mushrooms, onion, and garlic.
Cover, and cook on LOW for 7-9 hours.
Yield: 6 servings.
6 skinless, boneless chicken br5east halves
1 (28-oz.) jar spaghetti sauce
2 green bell peppers, seeded and cubed
8-oz. fresh mushrooms, sliced
1 onion, finely diced
2 Tbsp. minced garlic
Put the chicken in the slow cooker. Top with the spaghetti sauce, green bell peppers, mushrooms, onion, and garlic.
Cover, and cook on LOW for 7-9 hours.
Yield: 6 servings.
HEARTY CHICKEN TORTILLA SOUP
HEARTY CHICKEN TORTILLA SOUP
Vegetable cooking spray
1 lb. skinless, boneless chicken breast cut into 1-inch pieces
3-1/2 cups chicken broth
1 tsp. cumin
½ cup uncooked regular long-grain white rice
1 can (11-oz.) whole kernel corn with red and green peppers drained
1 cup chunky salsa
1 Tbsp. chopped cilantro leaves
2 Tbsp. fresh lime juice
Crisp tortilla chips
Spray a 6-qt. saucepan with cooking spray. Heat over medium-high heat for 1 minute. Add the chicken to the pan. Cook until it’s browned, stirring often.
Stir in the broth, cumin and rice. Heat to a boil. Reduce the heat to LOW. Cover and cook for 20 minutes.
Stir in the corn, salsa, cilantro and limejuice. Cook until the rice is tender. Top each bowl of soup with crisp tortilla chips.
Crisp Tortilla Strips: Heat the oven to 425^. Cut 4 corn tortillas into thin strips and place them on a baking sheet. Spray with cooking spray. Bake for 20 minutes or until golden.
Yield: 6 servings.
Vegetable cooking spray
1 lb. skinless, boneless chicken breast cut into 1-inch pieces
3-1/2 cups chicken broth
1 tsp. cumin
½ cup uncooked regular long-grain white rice
1 can (11-oz.) whole kernel corn with red and green peppers drained
1 cup chunky salsa
1 Tbsp. chopped cilantro leaves
2 Tbsp. fresh lime juice
Crisp tortilla chips
Spray a 6-qt. saucepan with cooking spray. Heat over medium-high heat for 1 minute. Add the chicken to the pan. Cook until it’s browned, stirring often.
Stir in the broth, cumin and rice. Heat to a boil. Reduce the heat to LOW. Cover and cook for 20 minutes.
Stir in the corn, salsa, cilantro and limejuice. Cook until the rice is tender. Top each bowl of soup with crisp tortilla chips.
Crisp Tortilla Strips: Heat the oven to 425^. Cut 4 corn tortillas into thin strips and place them on a baking sheet. Spray with cooking spray. Bake for 20 minutes or until golden.
Yield: 6 servings.
APPLE CRISP III
APPLE CRISP III
4 cups sliced apples
1 tsp. ground cinnamon
½ cup water
1 cup white sugar
½ cup butter
¾ cup all-purpose flour
Preheat oven to 350^. Grease an 8x8-inch-baking pan.
Place apples in prepared dish. Sprinkle with cinnamon. Pour water over all. In a bowl, cream together sugar and butter. Blend in flour, Sprinkle mixture evenly over apples.
Bake in preheated oven 30 t0 40 minutes, until apples are tender and crust is golden.
Yield: 6 servings.
4 cups sliced apples
1 tsp. ground cinnamon
½ cup water
1 cup white sugar
½ cup butter
¾ cup all-purpose flour
Preheat oven to 350^. Grease an 8x8-inch-baking pan.
Place apples in prepared dish. Sprinkle with cinnamon. Pour water over all. In a bowl, cream together sugar and butter. Blend in flour, Sprinkle mixture evenly over apples.
Bake in preheated oven 30 t0 40 minutes, until apples are tender and crust is golden.
Yield: 6 servings.
Saturday, January 3, 2009
FETTUCINE FLORENTINE
FETTUCINE FLORENTINE
½ cup butter
1 lb. fresh spinach or 1 package (10-oz.)
Frozen spinach, cooked and chopped
¾ lb. bacon, cooked crisp, drained and crumbled
¼ lb. prosciutto or smoked ham, chopped, optional
2 eggs, beaten
½ to ¾ cup freshly grated Parmesan cheese
1-1/2 to 2 cups heavy cream
1 lb. fettuccine, cooked, al dente
Salt and pepper, if needed
Melt butter in a large pot. Add spinach, bacon and prosciutto or ham; mix well and heat.
Meanwhile. Combine eggs, cheese and cream in a small bowl.
When spinach-bacon mixture is hot, add fettuccini and mix thoroughly to coat all strands. Add egg mixture and heat, stirring constantly, until slightly thickened. Do not boil. Adjust seasoning, if necessary. Add additional cream if mixture is to dry. Serve immediately.
Yield: 4 to 6 servings.
½ cup butter
1 lb. fresh spinach or 1 package (10-oz.)
Frozen spinach, cooked and chopped
¾ lb. bacon, cooked crisp, drained and crumbled
¼ lb. prosciutto or smoked ham, chopped, optional
2 eggs, beaten
½ to ¾ cup freshly grated Parmesan cheese
1-1/2 to 2 cups heavy cream
1 lb. fettuccine, cooked, al dente
Salt and pepper, if needed
Melt butter in a large pot. Add spinach, bacon and prosciutto or ham; mix well and heat.
Meanwhile. Combine eggs, cheese and cream in a small bowl.
When spinach-bacon mixture is hot, add fettuccini and mix thoroughly to coat all strands. Add egg mixture and heat, stirring constantly, until slightly thickened. Do not boil. Adjust seasoning, if necessary. Add additional cream if mixture is to dry. Serve immediately.
Yield: 4 to 6 servings.
GOLDEN STUFFED BAKED POTATOES
4 baked potatoes
1 cup grated raw carrots
¼ cup chopped fresh parsley
¼ cup minced onion or chives
½ tsp. horseradish
2/3 cup plain yogurt or sour cream
¼ cup melted butter or margarine
Salt and pepper to taste
Grated Parmesan or Cheddar cheese
Paprika
Halve baked potatoes and scooping out pulp. Whip pulp with carrots, parsley, chives, horseradish, yogurt and butter. Season to taste with salt and pepper. Refill potato halves. Top with grated cheese and paprika. Bake in 350^ oven 15 minutes, or until cheese melts and mixture is hot.
If desired, filled potato halves can be refrigerated. When ready to serve, remove from refrigerator and top with cheese and paprika. Bake at 350^ oven 20-25 minutes, or until hot,
4 baked potatoes
1 cup grated raw carrots
¼ cup chopped fresh parsley
¼ cup minced onion or chives
½ tsp. horseradish
2/3 cup plain yogurt or sour cream
¼ cup melted butter or margarine
Salt and pepper to taste
Grated Parmesan or Cheddar cheese
Paprika
Halve baked potatoes and scooping out pulp. Whip pulp with carrots, parsley, chives, horseradish, yogurt and butter. Season to taste with salt and pepper. Refill potato halves. Top with grated cheese and paprika. Bake in 350^ oven 15 minutes, or until cheese melts and mixture is hot.
If desired, filled potato halves can be refrigerated. When ready to serve, remove from refrigerator and top with cheese and paprika. Bake at 350^ oven 20-25 minutes, or until hot,
HEARTY BEANS with BEEF
HEARTY BEANS with BEEF
1 lb. ground beef
1 medium onion, chopped
1 (16-oz.) can baked beans, undrained
1 (15.5-oz.) can butter beans, rinsed and drained
½ cup ketchup
1/3 cup packed brown sugar
1 Tbsp. BBQ sauce
¼ tsp. Worcestershire sauce
In a large skillet, cook beef and onion over medium heat until meat is no longer pink; drain. Transfer to slow cooker. Stir in the remaining ingredients. Cover and cook on high for 3-4 hours or until heated through.
Yield: 8 servings.
1 lb. ground beef
1 medium onion, chopped
1 (16-oz.) can baked beans, undrained
1 (15.5-oz.) can butter beans, rinsed and drained
½ cup ketchup
1/3 cup packed brown sugar
1 Tbsp. BBQ sauce
¼ tsp. Worcestershire sauce
In a large skillet, cook beef and onion over medium heat until meat is no longer pink; drain. Transfer to slow cooker. Stir in the remaining ingredients. Cover and cook on high for 3-4 hours or until heated through.
Yield: 8 servings.
BBQ STEAK
BBQ STEAK
1 small onion, chopped
7 cloves garlic
½ cup olive oil
½ cup vinegar
½ cup soy sauce
2 Tbsp. fresh rosemary
2 Tbsp. Dijon-style prepared mustard
2 tsp. salt
1 tsp. black pepper
1 (2lb.) tip steak, flank or sirloin
Place onion, garlic, olive oil, vinegar, soy sauce, rosemary, mustard, salt, and pepper into the bowl of a food processor. Process until smooth. Place steak in a large resealable plastic bag. Pour marinade over steaks, seal, and refrigerate for about 3 hours.
Preheat the grill for high heat.
Brush grill grate with oil. Discard marinade, and place steak on prepared grill. Cook for 7-10 minutes per side, or to desired doneness.
Yield: 6 servings.
1 small onion, chopped
7 cloves garlic
½ cup olive oil
½ cup vinegar
½ cup soy sauce
2 Tbsp. fresh rosemary
2 Tbsp. Dijon-style prepared mustard
2 tsp. salt
1 tsp. black pepper
1 (2lb.) tip steak, flank or sirloin
Place onion, garlic, olive oil, vinegar, soy sauce, rosemary, mustard, salt, and pepper into the bowl of a food processor. Process until smooth. Place steak in a large resealable plastic bag. Pour marinade over steaks, seal, and refrigerate for about 3 hours.
Preheat the grill for high heat.
Brush grill grate with oil. Discard marinade, and place steak on prepared grill. Cook for 7-10 minutes per side, or to desired doneness.
Yield: 6 servings.
BASIL SHRIMP
BASIL SHRIMP
2-1/2 tsp. olive oil
¼ cup butter, melted
1-1/2 lemons, juiced
3 Tbsp. brown mustard
½ cup minced fresh basil
salt to taste
white pepper
3 lbs. fresh shrimp, peeled and deveined
skewers
In a shallow, nonporous dish or bowl, mix together olive oil and melted butter. Stir in lemon juice, mustard, basil and garlic, and season with salt and white pepper. Add shrimp, and toss to coat. Cover and refrigerate for 1 hour.
Preheat grill to high heat. Remove shrimp from marinade, and thread onto skewers. Discard marinade.
Lightly oil grill grate, and arrange skewers on preheated grill. Cook for 4 minutes, turning once, or until opaque
2-1/2 tsp. olive oil
¼ cup butter, melted
1-1/2 lemons, juiced
3 Tbsp. brown mustard
½ cup minced fresh basil
salt to taste
white pepper
3 lbs. fresh shrimp, peeled and deveined
skewers
In a shallow, nonporous dish or bowl, mix together olive oil and melted butter. Stir in lemon juice, mustard, basil and garlic, and season with salt and white pepper. Add shrimp, and toss to coat. Cover and refrigerate for 1 hour.
Preheat grill to high heat. Remove shrimp from marinade, and thread onto skewers. Discard marinade.
Lightly oil grill grate, and arrange skewers on preheated grill. Cook for 4 minutes, turning once, or until opaque
Friday, January 2, 2009
CHICKEN MELON SALAD
CHICKEN MELON SALAD
1-1/2 cups orzo pasta
3 Tbsp. oil
3 Tbsp. orange juice
½ tsp. salt
dash white pepper
4 cups cubed, cooked chicken
1 ripe cantaloupe cut into 1-in. pieces
1 cup sliced celery
1 cup red grapes
1 cup mayonnaise
1 Tbsp. milk
3 Tbsp. Orange juice
1 cup chopped cashews
Cook orzo as directed on package. Drain; rinse briefly with warm water, then drained thoroughly. While pasta is cooking, combine oil, orange juice, and salt in a large bowl and blend well. Stir cooked and drained orzo into this dressing. Add chicken, cantaloupe, celery and grapes.
Combine mayonnaise, milk, and orange juice and stir to blend. Fold into chicken mixture. Just before serving, add cashews.
Yield: 8 servings.
1-1/2 cups orzo pasta
3 Tbsp. oil
3 Tbsp. orange juice
½ tsp. salt
dash white pepper
4 cups cubed, cooked chicken
1 ripe cantaloupe cut into 1-in. pieces
1 cup sliced celery
1 cup red grapes
1 cup mayonnaise
1 Tbsp. milk
3 Tbsp. Orange juice
1 cup chopped cashews
Cook orzo as directed on package. Drain; rinse briefly with warm water, then drained thoroughly. While pasta is cooking, combine oil, orange juice, and salt in a large bowl and blend well. Stir cooked and drained orzo into this dressing. Add chicken, cantaloupe, celery and grapes.
Combine mayonnaise, milk, and orange juice and stir to blend. Fold into chicken mixture. Just before serving, add cashews.
Yield: 8 servings.
GARLIC BROILED CHICKEN
GARLIC BROILED CHICKEN
½ cup butter
3 Tbsp. minced garlic
3 Tbsp. soy sauce
¼ tsp. pepper
1 Tbsp. dried parsley
6 boneless chicken thighs, with skin
dried parsley to taste
Preheat the oven broiler. Lightly grease a baking pan.
In a microwave safe bowl, mix the butter, garlic, soy sauce, pepper, and parsley. Cook 2 minutes on High in the microwave, or until butter is melted.
Arrange chicken on the baking pan, and coat with the butter mixture, reserving some of the mixture for basting.
Broil chicken 20 minutes in the preheated oven, until juices run clear, turning occasionally and basting with remaining butter mixture. Sprinkle with parsley to serve.
Yield: 6 servings.
½ cup butter
3 Tbsp. minced garlic
3 Tbsp. soy sauce
¼ tsp. pepper
1 Tbsp. dried parsley
6 boneless chicken thighs, with skin
dried parsley to taste
Preheat the oven broiler. Lightly grease a baking pan.
In a microwave safe bowl, mix the butter, garlic, soy sauce, pepper, and parsley. Cook 2 minutes on High in the microwave, or until butter is melted.
Arrange chicken on the baking pan, and coat with the butter mixture, reserving some of the mixture for basting.
Broil chicken 20 minutes in the preheated oven, until juices run clear, turning occasionally and basting with remaining butter mixture. Sprinkle with parsley to serve.
Yield: 6 servings.
GRILLED CHICKEN WITH HERBS
GRILLED CHICKEN WITH HERBS
2 Tbsp. chopped flat leaf Italian parsley
2 tsp. fresh rosemary, minced
2 tsp., fresh chopped thyme
1 tsp. dried sage
3 cloves garlic, minced
¼ cup olive oil
½ cup balsamic vinegar
salt and pepper to taste
1-1/2 lbs. skinless, boneless chicken breast
In a blender combine the parsley, rosemary, thyme, sage, garlic, oil, vinegar and salt and pepper to taste. Blend together. Place chicken in a nonporous glass dish or bowl and pour blended marinade over the chicken. Cover dish and refrigerate to marinate for at least 2 hours or up to 48 hours.
Preheat grill to medium-high heat or set oven to broil.
Remove chicken from dish (disposing of leftover marinade) and grill or broil for about 6-7 minutes per side, or until chicken is cooked through and no longer pink inside.
Yield: 6 servings.
2 Tbsp. chopped flat leaf Italian parsley
2 tsp. fresh rosemary, minced
2 tsp., fresh chopped thyme
1 tsp. dried sage
3 cloves garlic, minced
¼ cup olive oil
½ cup balsamic vinegar
salt and pepper to taste
1-1/2 lbs. skinless, boneless chicken breast
In a blender combine the parsley, rosemary, thyme, sage, garlic, oil, vinegar and salt and pepper to taste. Blend together. Place chicken in a nonporous glass dish or bowl and pour blended marinade over the chicken. Cover dish and refrigerate to marinate for at least 2 hours or up to 48 hours.
Preheat grill to medium-high heat or set oven to broil.
Remove chicken from dish (disposing of leftover marinade) and grill or broil for about 6-7 minutes per side, or until chicken is cooked through and no longer pink inside.
Yield: 6 servings.
PAPRIKA CHICKEN WITH SOUR CREAM GRAVY
PAPRIKA CHICKEN WITH SOUR CREAM GRAVY
½ cup all-purpose flour
2 tsp. paprika
1 tsp.garlic powder
1 tsp. black pepper
1 tsp. ground red pepper
4 skinless, boneless chicken breast halves
¼ cup butter
1 can (10-3/4-oz.) cream of chicken soup
2 green onions, sliced
1 (8-oz.) container sour cream
Stir the flour, paprika, garlic powder, black pepper and red pepper on a plate. Coat the chicken with the paprika mixture.
Heat the butter in a 10-inch skillet over medium-high heat. Cook the chicken for 10 minutes or until it’s well browned on both sides. Remove the chicken from the skillet.
Stir the soup and green onions in the skillet and heat to a boil. Return the chicken to the skillet. Reduce the heat to low. Cover and cook for 5 minutes or until the chicken is cooked through. Stir in the sour cream.
Yield: 4 servings.
½ cup all-purpose flour
2 tsp. paprika
1 tsp.garlic powder
1 tsp. black pepper
1 tsp. ground red pepper
4 skinless, boneless chicken breast halves
¼ cup butter
1 can (10-3/4-oz.) cream of chicken soup
2 green onions, sliced
1 (8-oz.) container sour cream
Stir the flour, paprika, garlic powder, black pepper and red pepper on a plate. Coat the chicken with the paprika mixture.
Heat the butter in a 10-inch skillet over medium-high heat. Cook the chicken for 10 minutes or until it’s well browned on both sides. Remove the chicken from the skillet.
Stir the soup and green onions in the skillet and heat to a boil. Return the chicken to the skillet. Reduce the heat to low. Cover and cook for 5 minutes or until the chicken is cooked through. Stir in the sour cream.
Yield: 4 servings.
RUSSIAN MUSHROOM and POTATO SOUP
RUSSIAN MUSHROOM and POTATO SOUP
5 Tbsp. butter, divided
2 leeks, chopped
2 large carrots, sliced
6 cups chicken broth
2 tsp. dried dill weed
2 tsp. salt
1/8 tsp. ground black pepper
1 bay leaf
2 lbs. potatoes, peeled and diced
1 lb. fresh mushrooms, sliced
1 cup half-and-half
¼ cup all-purpose flour
fresh dill weed for garnish
Melt 3 Tbsp. butter in a large saucepan over medium heat. Mix in leeks and carrots, and cook 5 minutes. Pour in broth. Season with dill, salt, pepper, and bay leaf. Mix in potatoes, cover, and cook 20 minutes, or until potatoes are tender but firm. Remove and discard bay leaf.
Melt the remaining butter in a skillet over medium heat, and sauté’ the mushrooms 5 minutes, until lightly browned. Stir into the soup.
In a small bowl, mix the half-and-half and flour until smooth. Stir into the soup to thicken.
Garnish each bowl of soup with fresh dill to serve.
Yield: 12 servings.
5 Tbsp. butter, divided
2 leeks, chopped
2 large carrots, sliced
6 cups chicken broth
2 tsp. dried dill weed
2 tsp. salt
1/8 tsp. ground black pepper
1 bay leaf
2 lbs. potatoes, peeled and diced
1 lb. fresh mushrooms, sliced
1 cup half-and-half
¼ cup all-purpose flour
fresh dill weed for garnish
Melt 3 Tbsp. butter in a large saucepan over medium heat. Mix in leeks and carrots, and cook 5 minutes. Pour in broth. Season with dill, salt, pepper, and bay leaf. Mix in potatoes, cover, and cook 20 minutes, or until potatoes are tender but firm. Remove and discard bay leaf.
Melt the remaining butter in a skillet over medium heat, and sauté’ the mushrooms 5 minutes, until lightly browned. Stir into the soup.
In a small bowl, mix the half-and-half and flour until smooth. Stir into the soup to thicken.
Garnish each bowl of soup with fresh dill to serve.
Yield: 12 servings.
SLOW COOKER CHICKEN TORTILLA SOUP
SLOW COOKER CHICKEN TORTILLA SOUP
1 lb. shredded cooked chicken
1 (15-oz.) can whole peeled tomatoes, mashed
1 (10-oz.) can enchilada sauce
1 medium onion, chopped
1 (4-oz.) can chopped green chile peppers
2 cloves garlic, minced
2 cups water
1 (14-5-oz.) can chicken broth
1 tsp. cumin
1 tsp. chili powder
1 tsp. salt
¼ tsp. black pepper
1 bay leaf
1 (10-oz.) package frozen corn
1 Tbsp. chopped cilantro
7 corn tortillas
vegetable oil
Place chicken, tomatoes, enchilada sauce, onion, green chilies, and garlic in a slow cooker. Pour in water and chicken broth, and season with cumin, chili powder, salt, pepper and bay leaf. Stir in corn and cilantro. Cover, and cook on LOW for 6-8 hours or on HIGH for 3-4 hours.
Preheat oven to 400^.
Lightly brush both sides of tortillas with oil. Cut tortillas into strips, then spread on baking sheet.
Bake in preheated oven until crisp, about 10-15 minutes. To serve, sprinkle tortilla strips over soup.
Yield: 8 servings.
1 lb. shredded cooked chicken
1 (15-oz.) can whole peeled tomatoes, mashed
1 (10-oz.) can enchilada sauce
1 medium onion, chopped
1 (4-oz.) can chopped green chile peppers
2 cloves garlic, minced
2 cups water
1 (14-5-oz.) can chicken broth
1 tsp. cumin
1 tsp. chili powder
1 tsp. salt
¼ tsp. black pepper
1 bay leaf
1 (10-oz.) package frozen corn
1 Tbsp. chopped cilantro
7 corn tortillas
vegetable oil
Place chicken, tomatoes, enchilada sauce, onion, green chilies, and garlic in a slow cooker. Pour in water and chicken broth, and season with cumin, chili powder, salt, pepper and bay leaf. Stir in corn and cilantro. Cover, and cook on LOW for 6-8 hours or on HIGH for 3-4 hours.
Preheat oven to 400^.
Lightly brush both sides of tortillas with oil. Cut tortillas into strips, then spread on baking sheet.
Bake in preheated oven until crisp, about 10-15 minutes. To serve, sprinkle tortilla strips over soup.
Yield: 8 servings.
SPICY ROASTED POTATOES
SPICY ROASTED POTATOES
"Great potatoes for breakfast (or any other time.)"
5 medium red potatoes diced with peel
1 medium onion, chopped
1 Tbsp. garlic powder
1 Tbsp. kosher salt
2 tsp. chili powder
¼ cup extra virgin olive oil
1 cup shredded Cheddar cheese (optional)
Preheat oven to 450^.
Arrange potatoes and onions in a greased 9x13-inch baking dish so that they are evenly distributed. Season with garlic powder, salt and chili powder. Drizzle with olive oil. Stir to coat potatoes and onions with oil and spices.
Bake for 35 to 40 minutes in the preheated oven, until potatoes are fork tender and slightly crisp. Stir every 10 minutes. When done, sprinkle with cheese. Wait about 5 minutes for the cheese to melt before serving.
Yield: 4 servings.
"Great potatoes for breakfast (or any other time.)"
5 medium red potatoes diced with peel
1 medium onion, chopped
1 Tbsp. garlic powder
1 Tbsp. kosher salt
2 tsp. chili powder
¼ cup extra virgin olive oil
1 cup shredded Cheddar cheese (optional)
Preheat oven to 450^.
Arrange potatoes and onions in a greased 9x13-inch baking dish so that they are evenly distributed. Season with garlic powder, salt and chili powder. Drizzle with olive oil. Stir to coat potatoes and onions with oil and spices.
Bake for 35 to 40 minutes in the preheated oven, until potatoes are fork tender and slightly crisp. Stir every 10 minutes. When done, sprinkle with cheese. Wait about 5 minutes for the cheese to melt before serving.
Yield: 4 servings.
Thursday, January 1, 2009
BACON CHEESE PUFFS
BACON CHEESE PUFFS
1 lb. sliced bacon
2-1/2 cups shredded Cheddar cheese
2 Tbsp. prepared mustard
1 cup mayonnaise
1 lb. sliced pumpernickel party bread
Place bacon in a large, deep skillet. Cook over medium-high heat until evenly browned. Rain, crumble and set aside.
Preheat oven to broil.
In a medium bowl combine the bacon, cheese, mustard and mayonnaise. Stir well. Arrange party bread on a cookie sheet. Spoon mixture onto each slice of bread.
Broil for 5 minutes, or until bubbly.
Yield: 20 servings.
1 lb. sliced bacon
2-1/2 cups shredded Cheddar cheese
2 Tbsp. prepared mustard
1 cup mayonnaise
1 lb. sliced pumpernickel party bread
Place bacon in a large, deep skillet. Cook over medium-high heat until evenly browned. Rain, crumble and set aside.
Preheat oven to broil.
In a medium bowl combine the bacon, cheese, mustard and mayonnaise. Stir well. Arrange party bread on a cookie sheet. Spoon mixture onto each slice of bread.
Broil for 5 minutes, or until bubbly.
Yield: 20 servings.
FRENCH TOAST SOUFFLE
FRENCH TOAST SOUFFLE
"Make the night before"
10 cups white bread cubed
1 (8-oz.) package low fat cream cheese, softened
8 eggs
1-1/2 cups milk
2/3 cup half-and-half cream
½ cup maple syrup
½ tsp. vanilla extract
2 Tbsp. confectioners’ sugar
Place bread cubed in a lightly greased 9x13-inch-baking pan.
In a large bowl, beat cream cheese with an electric mixer at medium speed until smooth. Add eggs one at a time, mixing well aft6er each addition. Stir in milk, half-and-half, maple syrup, and vanilla until mixture is smooth. Pour cream cheese mixture over the bread; cover, refrigerate overnight.
The next morning, remove soufflé from refrigerator, and let stand at room temperature for 30 minutes. Meanwhile, preheat oven to 350^.
Bake, uncovered, for 30 minutes in the preheated oven, or until a knife inserted in the center comes out cleans. Sprinkle with confectioners’ sugar, and serve warm.
Yield: 12 servings.
"Make the night before"
10 cups white bread cubed
1 (8-oz.) package low fat cream cheese, softened
8 eggs
1-1/2 cups milk
2/3 cup half-and-half cream
½ cup maple syrup
½ tsp. vanilla extract
2 Tbsp. confectioners’ sugar
Place bread cubed in a lightly greased 9x13-inch-baking pan.
In a large bowl, beat cream cheese with an electric mixer at medium speed until smooth. Add eggs one at a time, mixing well aft6er each addition. Stir in milk, half-and-half, maple syrup, and vanilla until mixture is smooth. Pour cream cheese mixture over the bread; cover, refrigerate overnight.
The next morning, remove soufflé from refrigerator, and let stand at room temperature for 30 minutes. Meanwhile, preheat oven to 350^.
Bake, uncovered, for 30 minutes in the preheated oven, or until a knife inserted in the center comes out cleans. Sprinkle with confectioners’ sugar, and serve warm.
Yield: 12 servings.
TROPICAL TURKEY MEAT LOAF
TROPICAL TURKEY MEAT LOAF
"This meat loaf sound interesting"
½ cup egg substitute
1 (8-oz.) can unsweetened crushed pineapple, undrained, divided
3 Tbsp. reduced-sodium soy sauce
1 tsp. sugar
¾ tsp. ground ginger
½ tsp. ground mustard
¼ tsp. garlic powder
1 cup dry breadcrumbs
1-1/2 lbs. ground lean turkey
1 Tbsp. finely chopped onion
1 green onion, finely chopped
2 tsp., finely chopped jalapeno pepper
1 tsp. honey
1 tsp. lime juice
In a bowl, combine egg substitute, 1/3-cup pineapple and the seasonings. Add bread crumbs; mix well. Crumble meat over mixture; mix well. Press into an 8-x-4-x-2-in. loaf pan coated with non-stick cooking spray. Top with 1 Tbsp. pineapple. Bake at 350^ for 1-1/4 hours or until meat thermometer reads 180^. Let stand 5 minutes before serving. Meanwhile, in small bowl combine onions, jalapeno, honey, lime juice, pepper and remaining pineapple. Serve with meat loaf.
Yield: 8 servings.
"This meat loaf sound interesting"
½ cup egg substitute
1 (8-oz.) can unsweetened crushed pineapple, undrained, divided
3 Tbsp. reduced-sodium soy sauce
1 tsp. sugar
¾ tsp. ground ginger
½ tsp. ground mustard
¼ tsp. garlic powder
1 cup dry breadcrumbs
1-1/2 lbs. ground lean turkey
1 Tbsp. finely chopped onion
1 green onion, finely chopped
2 tsp., finely chopped jalapeno pepper
1 tsp. honey
1 tsp. lime juice
In a bowl, combine egg substitute, 1/3-cup pineapple and the seasonings. Add bread crumbs; mix well. Crumble meat over mixture; mix well. Press into an 8-x-4-x-2-in. loaf pan coated with non-stick cooking spray. Top with 1 Tbsp. pineapple. Bake at 350^ for 1-1/4 hours or until meat thermometer reads 180^. Let stand 5 minutes before serving. Meanwhile, in small bowl combine onions, jalapeno, honey, lime juice, pepper and remaining pineapple. Serve with meat loaf.
Yield: 8 servings.
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