saucy apron

sausage & lentil soup

2012-01-31T08:23:00.001-08:00

1 lb. sausage (hot)
2-3 garlic cloves, minced
1 small onion, chopped
2-3 stalks celery chopped
2 large carrots, chopped
6 cups chicken broth
1 14.5 oz can petite diced tomatoes
2 C dry lentils
1 t. dried basil
1 t. dried oregano
1 t. dried parsley
1/2 t. dried thyme
2 bay leaves
salt and pepper to taste
up to 4 C. additional water may be added as needed.
parmesan cheese for garnish

Brown sausage. Remove meat from pan. Sauté garlic, onion in same pan, then add in carrots and celery. Cook for just a couple of minutes, then add meat and sautéed vegetables into pot along with the rest of the ingredients. Simmer on low for 1-2 hours until lentils are soft. Add extra water as necessary. Remove bay leaves. Top with parmesan cheese, if desired.

Chicken, Mushroom and Wild Rice Bake

2012-01-23T15:22:00.000-08:00

Ingredients:

5 Tbls butter (divided)
2 Tbls olive oil
8 oz package mushrooms, sliced
1 medium onion, chopped
3 Tbls flour
3 cups half and half
1 1/2 cups water
2 Tbls white wine (if desired)
2 boxes long grain and wild rice Rice-a-Roni
2 cups cooked chicken breast, shredded
8 slices bread, crusts removed, cubed
1/2 cup sliced almonds
1/4 cup butter, melted

directions:

1. Heat oven to 350 degrees, spray 9x13 glass dish with spray. Saute mushrooms in 2 Tbls butter and 2 Tbls olive oil then set aside.

2. Melt 3 Tbls butter and cook onion in for 2 to 3 minutes, stirring occasionally, until crisp tender but not brown.

3. Stir in flour, mixing well. Stir in half-and-half, water, wine and seasoning packets from rice mix. Cook 5 to 6 minutes, stirring constantly, until bubbly. Stir in rice and cooked chicken. Cook 3 to 4 minutes, stirring frequently, until mixture is thickened. Add cooked mushrooms, stir and pour into baking dish.

4. Meanwhile, in large bowl, toss bread cubes and almonds with 1/4 cup melted butter. Sprinkle evenly over casserole.

5. Bake uncovered 20 to 30 minutes or until topping is golden brown. Let stand 5 minutes before serving.

Lemon Chicken Linguine

2012-01-17T07:30:00.001-08:00

For recipe, click here.

Salsa Chicken Black Bean Soup

2012-01-10T08:49:00.001-08:00

2 chicken breasts

3 cans rinsed and drained black beans

4 c chicken broth

1 c frozen corn

1 16 oz jar salsa

1 1/2 tsp cumin

Pour all ingredients into crockpot and cook about 6 hours on high.

Stir in about 1/2 c sour cream in at end of cooking time.

Use shredded cheese, cilantro, avocado, sour cream, and tortilla chips as garnish.

Carrot Soufflé

2012-01-03T15:54:00.001-08:00

1 lb. baby carrots
4 oz butter
3 eggs
1/2 cup sugar
3 TB flour
1 tsp baking powder
1 tsp vanilla

Directions:
Steam carrots until soft.
Melt butter.
In a blender, blend eggs, butter, sugar, flour, baking
powder and vanilla.
Add carrots, a few at a time, blending until the
consistency of a milkshake.
Grease an 8x8 glass dish.
Bake at 275 for 45 minutes (top should be firm).

Spicy Honey Chicken

2011-12-06T21:42:00.001-08:00

Recipe and photo by Our Best Bites

Ingredients:

8 boneless skinless chicken thighs
2 t vegetable oil

Rub

2 t granulated garlic
2 t chili powder
1/2 t onion powder
1/2 t coriander
1 t kosher salt
1 t cumin
1/2 t chipotle chili powder

Glaze
1/2 C Honey
1T Cider Vinegar

Instructions:

Combine the rub spices in bowl and mix well.

Use kitchen shears (or a pair of clean scissors) to trim off any excess fat from the chicken pieces.Pat dry. Drizzle oil over chicken and rub in with your hands to lightly coat all the pieces. Then toss chicken with the spice rub to coat all sides well. Use your hands and get in there! Grill chicken for 3-5 minutes on each side, until cooked through.

While chicken is cooking, warm honey in the microwave so it’s not so thick. Add the vinegar and combine well. Reserve 2T honey glaze for later. Take the rest and brush on chicken (both sides) in the final moments of grilling.

Mesquite Chicken Pasta

2011-12-06T08:42:00.000-08:00

Ingredients:

Mesquite Seasoning
4 chicken breasts
1/2 stick of butter, melted
1 pint of half and half
1 C Parmesan Cheese
2 T Pepper
1 lb crumbled bacon
1 box bowtie pasta

Directions:

Cook chicken with mesquite seasoning sprinkled over the top in crock pot for 4 hours. Heat butter, half and half, parmesan cheese, pepper, and crumbled bacon on the stove top until hot. Pour into crock pot and mix with cooked, shredded chicken. Toss with pasta.

Grilled Pork Tenderloin with Chimichurri

2011-11-15T11:30:00.001-08:00

2-3 lbs. pork tenderloin (2-3 small-medium )
Chimichurri sauce:
1-1/2 cups chopped parsley
1-1/2 cups chopped cilantro
1/2 cup loosely packed oregano leaves (or 1 Tbsp. + 1 tsp. dried)
2 Tbsp. fresh lime juice
1 Tbsp. red wine vinegar
3 Tbsp. chopped garlic (6-7 cloves)
1 tsp. salt
1/4 tsp. freshly ground black pepper
1/4 tsp. red pepper flakes
1/2 cup extra-virgin olive oil

Place pork tenderloins in a large zip-top bag. Place parsley, cilantro, oregano, lime juice, vinegar, garlic, salt and pepper in a food processor. Pulse several times until finely chopped. Transfer to a bowl. Add red pepper flakes and then stir in olive oil. Remove 1/2-3/4 cup chimichurri and add to pork in the bag. Turn pork to evenly coat, then refrigerate for an hour or so. Reserve the rest of the chimichurri for serving with the pork. When ready to cook, preheat grill. Remove tenderloins from bag and grill, turning occasionally, until internal temperature reaches 155-158 degrees (it will keep cooking for a few minutes after you take it off). The meat should have just the tiniest bit of pink in the center (it takes about 35-40 minutes on my grill). Remove from grill and let stand 5 minutes before slicing. Serve with reserved chimichurri drizzled on top. Serves about 8.
Recipe from ourbestbites.com.

Mexican Stuffed Shells

2011-11-08T05:26:00.000-08:00

Ingredients:

1 lb. ground beef
1 package low-sodium taco seasoning
8 oz. cream cheese
1 lb. box jumbo pasta shells
1 1/2 cup salsa (more for serving if desired)
1 cup taco sauce
2 cups shredded Mexican cheese blend (monterey jack/colby)
sour cream
green onions

Directions:

Preheat oven to 350.

Cook ground beef; add taco seasoning and prepare according to package directions. Add cream cheese, cover and simmer until cheese is melted. Blend well. Set aside and cool completely. While ground beef is cooking, cook the pasta shells according to directions; drain. Set shells out individually on cutting board/baking sheet so they don't stick together.

Pour salsa on bottom of 9x13 baking dish. Stuff each shell with the meat mixture. Place shells in 9x13 pan open side up. Cover shells with taco sauce. Cover with foil and bake for 30 minutes.

Uncover and add shredded cheese and bake for 10 more minutes or until cheese is melted. Top with any condiments you'd like - sour cream, green onions, salsa...

(recipe and photo adapted from The Way to His Heart)

Lemon Chicken Linguine

2011-11-07T20:11:00.000-08:00

4 chicken breasts, sliced
1/2 cup olive oil
2 Tbsp. lemon juice
2 Tbsp. soy sauce
1 Tbsp. brown sugar
2 garlic cloves, minced
2 Tbsp. minced fresh parsley
1 Tbsp. Cajun seasoning (more if you like spicy)
1 pkg. linguine or fettuccine
1 lemon, zested and juiced
1/2 cup chopped green onion
1/4 cup chopped fresh parsley
salt and pepper to taste
shredded Parmesan cheese

Place chicken in a resealable plastic bag. Combine olive oil, 2 Tbsp. lemon juice, soy sauce, brown sugar, garlic, 2 Tbsp. parsley, and Cajun seasoning; pour over chicken. Seal bag, turn to coat, and refrigerate 4-8 hours. Cook linguine according to package directions. Meanwhile, heat a large skillet on medium-high. Pour in chicken and marinade and cook, stirring occasionally, until chicken is lightly browned and no longer pink. In a small bowl, combine zest and juice from lemon, green onion and 1/4 cup parsley. Drain linguine and add to skillet with chicken. Add zest/green onion/parsley mixture and stir until well combined. Add salt and pepper to taste; heat through. Serve with shredded Parmesan cheese. Serves 8.

Au Gratin Sausage Skillet

2011-11-02T13:34:00.001-07:00

Click here for recipe.

Honey Chicken

2011-11-01T08:46:00.000-07:00

Ingredients:

1 1/2 lbs. Chicken of your choice (I am using breasts)

1 tsp salt

1/2 tsp pepper

1 cup honey

1/2 cup soy sauce

1/2 onion, chopped fine

1/4 cup ketchup

2 Tbs. veg oil

2 cloves garlic, minced

1/2 tsp. red pepper flakes

Crock Pot Directions:

Season both sides of chicken with salt and pepper and put in crock pot. Combine sauce ingredients and pour over chicken. Cook on low 4 hours or high 2 hours. Cut chicken into bite size pieces and return to pot to toss with sauce. Serve over rice.

Oven Directions:

Dice chicken into bite size pieces, season with salt and pepper and put in 9x13 dish. Pout sauce over and cook at 350 degrees for 40 minutes - stirring 1/2 way through the cooking process. Serve over rice.

New Tatertot Casserole

2011-10-24T16:05:00.000-07:00

Ingredients:
1 24 oz bag frozen tater tots
1 lb turkey burger
1 12oz can Rotel (tomatoes with chilis)
1 can cheddar cheese or nacho cheese soup
1 can cream of chicken soup
1 12oz can sweet corn (drained)
1 12oz can black beans (rinsed and drained)
1 12oz bag Mexican four cheese mixture
1/2 onion diced
1/2 red bell pepper diced
1 tablespoon olive oil
2 cloves garlic minced
1 jalapeno pepper seed and diced

directions:
cook onion in olive oil 4 - 5 minutes until slightly transparent, add garlic, jalapeno and red pepper and cook an additional 2 - 3 minutes. Add turkey burger and cook until done.

mix cooked mixture with tomatoes, beans, corn and both soups and spread in casserole dish.

top with grated cheese and frozen tater tots.

bake at 375 degrees until tots are browned (about 35 - 40 minutes)

Pioneer Woman Meatloaf

2011-10-04T07:10:00.000-07:00

Ingredients:

1 cup whole milk

6 slices white sandwich bread

2 lbs. lean ground beef

1 cup grated parmesan cheese

1 tsp. seasoned salt

freshly ground black pepper to taste

1/3 cup minced fresh flat leaf parsley

4 whole eggs

10 slices bacon

1 1/2 cups ketchup

1/3 cup brown sugar

1 tsp ground mustard

tabasco sauce to taste

Directions:

Preheat over to 350. Pour milk over the bread slices and allow to soak in for several minutes.

Mix meat, bread and milk, cheese, parsley, eggs and spices together with hands until well combined.

Form the mixture into a loaf shape and place on broiler pan to allow fat to drip off (line bottom of pan with foil)

Lay bacon slices over the top and tuck in under meatloaf.

Combine remaining ingredients to make the sauce and pour half over the bacon.

Bake for 45 minutes, then pour the other half of the sauce over the meatloaf and bake for 15 more minutes.

Popcorn Chicken Salad

2011-09-21T18:07:00.000-07:00

4 cups frozen popcorn chicken
1/2 cup mayonnaise
1/3 c. honey
3 Tbsp. white vinegar
2 Tbsp. Dijon mustard
1/2 tsp. sesame oil
8 cups torn lettuce
2 cups fresh snow peas
2 cups canned bean sprouts, drained
2 cups mandarin oranges, drained
2 cups chow mein noodles

Bake chicken according to package directions. Meanwhile, for dressing, whisk mayonnaise, honey, vinegar, mustard and oil until smooth. Divide lettuce between plates; top with peas, bean sprouts, oranges, chicken and noodles. Drizzle with dressing. 8 servings.

Chicken Parmesan Sliders

2011-09-20T06:43:00.000-07:00

Picture and recipe adapted from the Motherload.

Ingredients:

slider/dinner/potato/kaiser rolls (any small roll will do)

herbed cream cheese

fresh basil leaves

prepared sun dried tomato chutney

2 lbs. ground chicken

2 cups panko bread crumbs

1/2 tsp. thyme

1/2 cup Parmesan cheese

olive oil

directions:

mix bread crumbs, thyme and Parmesan cheese.

form small patties - about three inches wide (to fit rolls) of ground chicken and roll them in bread crumb/cheese mixture pressing lightly to coat.

drizzle olive oil on hot griddle and cook patties until golden brown (3-4 minutes on each side).

assemble sandwiches.

Ritz Chicken with Herbed Cream Sauce

2011-09-12T17:33:00.001-07:00

This recipe and picture are from Becoming Betty!

Ingredients:

5-6 chicken breasts pounded even

1 egg

1/4 cup milk

1 sleeve Ritz crackers

1/2 cup grated parmesan cheese

1 8oz carton onion and chive cream cheese

1 cup chicken broth

Directions:

Crush crackers in a plastic bag, add cheese to crumbs and shake up to mix. In a bowl, beat the egg and add milk. Dip chicken in egg then in crackers and place on greased baking sheet. Top each piece with a small pat of butter and bake at 350 for 35-40 minutes or until done.

Put broth and cream cheese in a sauce pan - bring to a boil and stir constantly for 3 minutes. Serve over chicken.

Smothered Chicken

2011-09-07T17:06:00.001-07:00

Click here for complete recipe.

Chicken 'n Berry Salad

2011-08-31T16:51:00.000-07:00

Click here for recipe.

cilantro lime chicken

2011-08-29T21:55:00.001-07:00

6 chicken breasts
3/4 bag blue corn tortilla chips, crushed
1/2 t. garlic powder
1/4 t. black pepper
zest and juice of two limes
3/4 C. sour cream
1/2 C. cilantro, finely chopped
1/2 C. prepared mango salsa
6 slices jack cheese

Pound chicken breasts so they are level and will cook evenly.

Combine honey and zest + juice of one lime. Combine crushed chips with garlic powder and black pepper. Coat chicken breasts in honey/lime then in crushed chips.

Place chicken on baking sheet in 400 degree oven and cook for 15-20 minutes. Remove from oven and turn broiler on to low.

Mix cilantro, juice + zest of lime and sour cream. Top each breast with sour cream mixture, mango salsa and a slice of cheese.

Place back in broiler until cheese is golden brown and chicken is thoroughly cooked, about 5-7 minutes.

Chicken Enchiladas with White Corn Sauce

2011-08-23T09:27:00.001-07:00

Ingredients:

2 cups cooked, shredded chicken
juice of one lime
1 cup shredded cheese
1/2 can el pato sauce
1/2 cup mayonnaise
taco seasoning

flour tortillas (fajita size)

1 1/2 cup white corn (if you are using frozen, then thaw it or just use one can of the niblets, drained)
1 bunch of cilantro
1/2 cup heavy whipping cream
1 4oz can of green chiles
salt and pepper

more shredded cheese to top

directions:

1. mix chicken, cheese, lime juice, mayonnaise, el pato sauce and seasonings together. Roll up in flour tortillas and place in 9x13 cake pan that has been sprayed.

2. in a food processor or blender, mix corn, cilantro, cream and green chiles. Add salt and pepper to taste. Pour this mixture over the rolled up enchiladas.

3. top with grated cheese and bake for 30 minutes at 350 degrees until hot and bubbly.

Chili Tortilla Bake

2011-08-16T16:41:00.001-07:00

Click here for recipe.

Jalapeno Popper Pizza

2011-08-16T09:23:00.001-07:00

1 lb. pizza dough
1 C. alfredo sauce
1 T olive oil
1/2 onion, sliced
1 jalapeno, seeded and sliced
1 1/2 C. cubed & cooked breaded chicken
4 slices bacon, cooked & chopped
4 oz. cream cheese, cubed
1/2 lb. grated mozzarella cheese
1/4 lb. cheddar cheese

Sauté onions and jalapeno in oil. Spread sauce on pizza dough and top with rest of ingredients, ending with the shredded cheese. Bake at 450 for 15-20 minutes.

recipe source here.

Chicken Cashew Apple Salad

2011-08-15T21:31:00.000-07:00

Ingredients:

1 bag baby spinach
1 bag butter lettuce
swiss cheese diced or shredded
2 apples diced
1 cup cooked chicken diced
cashews lightly salted
craisins

Dressing:

1/3 cup sugar
1/2 tsp. salt
1/2 cup canola oil
1/4 cup cider vinegar
1/2 tsp. dry mustard

Easy Chicken Cordon Bleu

2011-06-28T11:59:00.001-07:00

Recipe and photo from Mel’s Kitchen Café

For the Cordon Bleu:

3 large chicken boneless, skinless chicken breasts, cut in half length-wise (to form two thinner chicken breast cutlets)
12 slices deli ham
1 cup bread crumbs
2 tablespoons butter, melted
1/3 to 1/2 pound thinly sliced swiss cheese

For the Parmesan-Dijon Cream Sauce:

2 tablespoons butter
2 tablespoons all-purpose flour
1 cup milk
1 teaspoon chicken bouillon granules (or 1 bouillon cube, crushed)
1/2 tablespoon Dijon mustard
1/2 teaspoon Worcestershire sauce
1/2 cup finely grated Parmesan cheese

Lightly grease a 9X13-inch baking dish with cooking spray and preheat the oven to 350 degrees. In a bowl, combine the bread crumbs and melted butter. Set aside.

Lay the cut chicken breasts in a single layer in the 9X13-inch dish. Layer each chicken breast with two slices of ham and top with 2 slices of swiss cheese, shingling across the chicken breast to make sure the entire chicken breast is covered with ham and cheese. Sprinkle the bread crumbs over the top of the chicken.

Bake the chicken for 30-35 minutes, until the chicken is cooked through completely, the cheese is bubbling and the bread crumbs are golden.

While the chicken bakes, in a medium saucepan, melt the 2 tablespoons butter. Stir in the flour, whisking constantly, while cooking the flour/butter mixture for 1-2 minutes. Slowly pour in the milk while whisking quickly. Stir in the chicken bouillon granules and salt. Whisk constantly over medium heat until the mixture begins to simmer and thicken, about 3-5 minutes. Once the sauce has bubbled and thickened, remove from heat and stir in the mustard, Worcestershire sauce and Parmesan cheese. Stir until the cheese is melted. Keep the sauce warm until the chicken is finished baking.

Serve each chicken cordon bleu portion with warm sauce.

Rolled Herb Chicken

2011-06-14T08:55:00.000-07:00

6 chicken breasts
salt and pepper to taste
6 Tbsp. butter
2 Tbsp. dried parsley
1 tsp. dried thyme
1 tsp. dried marjoram
1 cup shredded mozzarella cheese
2 eggs
1/2 cup flour
1 cup bread crumbs
1/2 cup dry white wine

Preheat oven to 350. Pound chicken to 1/8 inch thickness. Sprinkle each breast with salt and pepper. Sprinkle with cheese, then roll up and secure with toothpicks. Beat eggs in a shallow dish; place bread crumbs and flour in separate shallow dishes. Coat chicken rolls with flour, then dip in eggs and roll in bread crumbs; place in a 9x13 baking dish. Melt butter with herbs and pour over chicken rolls. Cover with foil and bake for 20 minutes. Pour wine over chicken rolls; uncover and bake another 20 minutes or until chicken is done. Makes 6 servings.

orecchiette pasta & zucchini coins

2011-06-13T14:28:00.001-07:00

pasta recipe here.

Zucchini Coins

3 zucchini, sliced into 1/4 inch rounds
2 eggs
1 T water
3/4 C. yellow cornmeal
3/4 C. flour
1/2 t kosher salt
oil for frying

Dip sliced zucchini rounds into egg & water mixture, then into cornmeal, flour, salt mixture.

In a large sauté pan pour in oil to generously coat bottom of pan. Then heat oil over medium heat. When oil is warm place zucchini rounds in pan in single layer. Cook a couple of minutes until bottom side gets golden brown. Turn and cook on other side until golden.

Continue until all coins have been sautéed. Serve warm and with ranch dip if desired.

Herb Grilled Chicken and Parmesan Baked Potatoes

2011-05-31T17:12:00.000-07:00

Chicken: marinate 4-6 hours, then grill til done. Click here for full recipe.
Potatoes: Cut potatoes in half lengthwise. Melt butter in a 9x13 pan (if the potatoes won't fit, use a bigger pan -- 10x15 cookie sheet, maybe). Sprinkle parmesan cheese evenly over melted butter, then lay potatoes cut side down in the butter mixture. Bake at 400 degrees 30-45 minutes, depending on size of potatoes, or until tender and lightly browned. Click here for full recipe.

Spicy Beef and Broccoli Stir-fry

2011-05-31T13:11:00.000-07:00

For food group, I doubled the marinade and the meat.

1/2lb beef tenderloin trimmed and cut into strips
1t cornstarch
1T oil
4 cups broccoli florets
3 scallions thinly sliced

Marinade:
2T dry Sherry
2T dark soy sauce
1T peeled, grated fresh ginger
5-6 cloves minced garlic
1t dark sesame oil
1/4 t crushed red pepper

Marinate beef for 1 hour in a ziploc bag.
Drain marinade into a measuring cup and add water to make 1/3 cup of liquid. Add cornstarch and stir until dissolved.
Heat skillet or wok and add oil and beef. Fry about 1 minute. Transfer to a plate. Add broccoli and stir fry for 3 minutes then cover and let steam for 1 minute. Return beef and marinade to skillet. Heat through until thickened. Sprinkle with scallions and serve with rice.

Barbacoa Pork Enchiladas with Creamy Cilantro Sauce

2011-05-31T11:30:00.000-07:00

Ingredients:

Barbacoa Pork (People make this all kinds of ways - when I am making sweet pork for salads and burritos - I use the Dr. Pepper recipe. But for this type of dish, I wanted something a little less sweet - so I cooked the pork roast, shredded it and added garlic powder, one can of el pato tomato sauce and one can (the el pato can) of brown sugar, salt and pepper.)

12 - 15 corn tortillas

2 cups cheddar cheese

one cup sour cream
one cup heavy cream
one cup green chile salsa or taco sauce
one buncy of cilantro, chopped fine

Directions:

Mix up cream sauce, spread a couple of tablespoons in the bottom of a 9x13 cake pan. Then roll enchiladas with 1-2 tablespoons of pork mixture. After they are all rolled and fit in the pan, cover with cheese and the rest of the cream sauce.

Bake at 350 for 30 minutes until heated through.

Baked Creamy Chicken Taquitos

2011-05-25T17:24:00.001-07:00

For recipe click here.

sweet and sour meatballs

2011-05-07T15:32:00.001-07:00

1 lb. ground beef
2 T. dry onion
1/4 t. pepper
1 t. kosher salt
1 egg, beaten
1/4 C. breadcrumbs

Sauce:

3/4 C. packed brown sugar
3 T. flour
1 1/2 C. water or pineapple juice
1/4 C. white vinegar
3 T. soy sauce

1. Combine meatball ingredients in bowl. Shape into 1 inch balls and place on baking sheet lined with foil and sprayed with cooking spray. Place under broiler for 5-7 minutes or until meatballs begin to brown.

2. In saucepan, whisk together sauce ingredients and bring to boil. Add meatballs and reduce heat. Cover and simmer for 20 minutes, stirring often.

(recipe from our best bites cookbook)

*I doubled the recipe for each of our families.

Chicken Alfredo Stuffed Shells

2011-04-26T12:00:00.000-07:00

Ingredients:

1 box jumbo pasta shells
1 1/2 pounds boneless skinless chicken breasts, cooked and shredded
8 oz. sliced mushrooms, sauteed
1 egg, beaten
1 carton (15 oz) ricotta cheese
3 1/4 cups grated Parmesan cheese, divided
1 cup shredded mozzarella cheese
3/4 tsp. salt
1/2 tsp. pepper
1/2 cup butter
2 garlic cloves, minced
2 cups heavy whipping cream

Directions:

1. Cook pasta according to package directions.

2. Combine shredded chicken, sauteed mushrooms with egg, ricotta, 1 1/2 cups Parmesan, mozzarella and seasonings.

3. Drain and rinse pasta with cold water; stuff each shell with about 1 tablespoon of cheese mixture. Place in a greased 9x13 baking dish.

4. In a large saucepan over medium heat, melt the butter. Add garlic and stir for 1 minute. Add cream; cook 5 minutes longer. Add 1 1/2 cups Parmesan cheese; cook and stir until thickened.

5. Pour sauce over the stuffed shells. Sprinkle with remaining Parmesan cheese. Cover and bake at 350 for 30 minutes. Uncover and bake 10 minutes more.

Crock Pot Moroccan Chicken

2011-04-26T11:48:00.000-07:00

Ingredients:

2 16oz cans garbanzo beans
1 12 oz can diced tomatoes
1 small red or yellow bell pepper, seeded and diced
1 small onion, diced
2 Tbls. tomato paste
2 Tbls. peanut butter
1/2 cup chicken broth
3 cloves garlic, minced
1 1/2 tsp. cumin
3 or 4 boneless skinless chicken thighs (option - use breast)

Directions:

Mix everything together but the chicken and place in the crock pot with the chicken. Cook on low 6 - 8 hours. Serve with brown rice or couscous.

Pesto Chicken Macaroni and Cheese

2011-04-26T06:37:00.000-07:00

Ingredients:

1 (1lb.) box mostaccioli or other large pasta
1 (1lb.) package frozen breaded chicken tenders
4 cups (1lb.) shredded cheddar cheese
1 (1lb.) container sour cream
1 (15oz.) carton ricotta cheese
3/4 cup prepared pesto
2/3 cup heavy whipping cream
1/2 cup grated Parmesan cheese
1/2 cup dry bread crumbs
1/4 cup butter, melted

Directions:

1. Cook pasta and chicken according to package directions. Meanwhile, in a large bowl, combine the cheddar cheese, sour cream, ricotta, pesto, cream and Parmesan cheese.

2. Chop the chicken tenders and drain the pasta; add to cheese mixture. Stir to coat. Transfer to a greased 9x13 inch baking dish. Combine bread crumbs and butter; sprinkle over the top.

3. Bake, uncovered, at 350 for 25 - 30 minutes or until heated through and golden brown.

Bacon Artichoke Pasta

2011-04-25T21:34:00.001-07:00

1 lb bowtie or penne pasta
Alfredo sauce*
2 C. chopped, cooked chicken
6 pieces bacon, cooked and chopped
1 can artichoke hearts, drained and chopped
1/2 C. chopped green onions
1-2 C. shredded mozzarella cheese

Cook pasta according to package directions. Heat alfredo sauce then add in chicken, bacon, artichoke hearts, green onions. Mix sauce with cooked and drained pasta, then sprinkle with mozzarella cheese.

(optional: after combined place in 9x13 pan, sprinkle with reserved mozzarella. Cover with foil and bake at 350 for 20 minutes or until heated through.)

*alfredo sauce:

2 C. milk
1/3 C. low fat cream cheese
2 T flour
1 t kosher salt
1 T butter
3 garlic cloves, minced
1 C grated parmesan cheese

In a blender, blend milk, cream cheese, flour, and salt until smooth.

Saute garlic in butter over medium high-heat for 30 seconds. Add milk mixture to pan, bring to a simmer, stirring until it starts to thicken.

Remove from heat and add parmesan cheese. Stand for 10 minutes before using.

(recipe from ourbestbites.com)

Chicken Stromboli

2011-04-19T09:59:00.001-07:00

(recipe from ourbestbites.com)

1 refrigerated pizza dough
2 t. olive oil, divided
1 1/2 t. italian seasoning
3 1/2 T. canned parmesan cheese, divided
1 1/2 C. grated mozzarella cheese
2 C. fresh spinach leaves
2 C. chicken, cooked an shredded
2 roma tomatoes, diced
marinara sauce for dipping

Preheat oven to 425.

Roll out pizza dough to 12 x 15 rectangle. Brush 1 1/2 t. olive oil on dough. Sprinkle with Italian seasoning and 2 T. parmesan cheese. Then spread with spinach leaves, chicken, mozzarella cheese, and diced tomatoes.

Roll up cinnamon roll style and pinch all seams shut. Brush with remaining olive oil and sprinkle with the rest of the parmesan cheese. Cut three slits in the top.

Bake for 15-20 minutes or until top is golden brown. Cool for 10-15 minutes before slicing. Serve with marinara sauce for dipping.

Cowboy Quesadillas

2011-04-11T21:50:00.000-07:00

1/2 cup white rice
1/3 cup black beans
1 cup diced or shredded cooked chicken
1/3 cup frozen corn
2/3 cup diced tomato
3 Tbsp. sliced green onion
1-1/2 cup shredded cheese (any type you want)
1/4 cup barbeque sauce
6 small tortillas
equal parts barbeque sauce and ranch dressing, for dipping

Combine rice, beans, chicken, corn, tomato, green onion and cheese. Add barbeque sauce and stir to combine. place about 1/3 cup on half of a tortilla; fold over and heat in a skillet til lightly browned and warmed through, flipping once. Repeat with remaining tortillas (I put the finished ones in the oven to keep warm). Serve with barbeque-ranch dipping sauce. Serves 4.
This recipe is from ourbestbites.com.

this week

2011-04-01T09:48:00.001-07:00

bbq chicken chop salad this week. recipe here.

Crock-Pot Beef Stroganoff

2011-03-29T14:50:00.000-07:00

For recipe, click here.
I forgot to give you mushrooms this time -- sorry!

San Francisco Chops

2011-03-24T09:04:00.001-07:00

2 tablespoons extra-virgin olive oil
4 pork chops, about 1-inch thick
Salt and pepper for seasoning
2 cloves garlic, finely minced
1/4 cup reduced-sodium soy sauce
1/4 cup low-sodium chicken broth
2 tablespoons packed light brown sugar
1/4 teaspoon red pepper flakes
1 tablespoon cornstarch
1 tablespoon cold water

In a large 12-inch skillet, heat the oil over medium-high heat until it is simmering and hot. Season the pork chops on both sides with salt and pepper. Brown the pork chops for 1-2 minutes on each side in the hot oil until golden. Transfer the chops to the slow cooker. Add the garlic to the drippings in the skillet and stir constantly over medium heat until the garlic is aromatic and golden (but not burned or it will turn bitter!). Stir in the soy sauce, broth, brown sugar and red pepper flakes; cook and stir until sugar is dissolved. Pour over chops.

Cover the slow cooker and cook on low for 7 to 8 hours until the meat is tender. If using bone-in pork chops, fish out the bones from the slow cooker. Remove the chops from the slow cooker to a shallow pan or plate – they will most likely be falling apart in tenderness at this point. In a small bowl, combine the cornstarch and cold water until smooth. Whisk the cornstarch slurry into the sauce in the slow cooker. Return the chops to the slow cooker. Turn the slow cooker heat to high and cook for 30 minutes to an hour longer, until the sauce is slightly thickened. If you want a super duper thick sauce, once you remove the chops from the slow cooker, pour the sauce into a pan and place it over medium heat on the stove. Add the cornstarch slurry and bring the sauce to a boil. Boil for 1-2 minutes until the sauce is thick. Add the pork and heat through.

*I doubled the sauce

(recipe from melskitchencafe.com)

Baked Chicken Fajitas

2011-03-23T21:23:00.000-07:00

For complete recipe, click here.
Directions for food group this week: thaw chicken and slice into thin strips. Slice onion. Place chicken, pepper strips, onions, and canned tomatoes (drained) into greased 9x13 baking pan; stir to mix evenly. Combine 2-1/2 Tbsp. oil to seasonings; pour over chicken and vegetables and toss until evenly coated. Bake at 400 degrees for 20-25 minutes, or until chicken is done. Serve in tortillas with cheese and sour cream if desired.
Note: I slightly increased the recipe to provide a couple more servings, so you have two smaller cans of tomatoes instead of one, and a little more seasoning mixture. I also gave you two pounds of chicken instead of one -- if your kids are like mine, they eat mostly chicken and leave the onions and peppers out!

Barbeque Bacon Burger

2011-03-07T17:03:00.001-08:00

8 ground turkey or beef patties, seasoned with salt and pepper
10 slices of bacon, cooked and chopped
8 slices of sharp cheddar cheese
8 hamburger buns
1 bag Onion Rings
2 C. barbeque sauce

Brush patties with BBQ sauce and grill for 5-8 minutes per side, depending on the thickness of the patty and the type of meat you have -- until it's cooked through. Add cheese slices to patties during the last 2-3 minutes of cooking.
**optional:When the patties are done (or while they're cooking, if you have room on your grill), place the buns inside-down on the grill for 2-3 minutes toast.
To assemble burgers, brush both sides of the bun with BBQ sauce, and layer a couple of onion rings and bacon pieces on top of the patties.

cinnamon honey butter

2011-03-04T20:33:00.001-08:00

I made zuppa tuscana this week. I made this yummy butter to go with the rolls.

1 stick butter, softened
3 T. honey
1/4 t. cinnamon
1/8 t. salt

Beat together ingredients until well combined.

Herbed Artichoke Tortellini

2011-02-21T16:05:00.000-08:00

Click here for recipe.

Chicken 'n Berry Salad

2011-02-06T20:29:00.000-08:00

Click here for recipe.

Pork Chile Verde

2011-01-25T17:39:00.000-08:00

3 lb of pork(I used sirloin chops) but you could use a roast.
Cut into 1 inch cubes
4 med carrots, sliced
1 med onion, thinly sliced
1 cup minced fresh cilantro
4 garlic cloves, minced
3 T oil
1 can(28 oz) green enchilada sauce
2 jalapeño peppers, seeded and chopped
1 T cornstarch
1/4 cup cold water
Hot cooked rice
Flour tortillas, warmed

In a large skillet, sauté the pork, carrots, onion, cilantro, and garlic in oil until pork is browned. Put pork mixture in crock pot with jalapeños and green enchilada sauce. Cook on high for 4 hours or low for 6 hours. In a small bowl combine cornstarch and water. Add to the crockpot for the last half hour and let thicken. Serve with rice, tortillas, cheese, and sour cream.

Baked Creamy Chicken Taquitos

2011-01-24T19:58:00.000-08:00

1/3 cup (3 oz.) cream cheese
1/4 cup green salsa
1 Tbsp. fresh lime juice
1/2 tsp. cumin
1 tsp. chili powder
1/2 tsp. onion powder
1/4 tsp. granulated garlic (not sure what this is -- I used garlic powder, but you could use fresh garlic)
3 Tbsp. chopped cilantro
2 Tbsp. chopped green onions
2 cups cooked shredded chicken
1 cup grated pepper jack cheese
16 corn and/or flour tortillas (6-inch; as fresh as possible, so they don't crack when rolled)

Heat oven to 425. Line a baking sheet with foil and spray lightly with nonstick cooking spray. Heat cream cheese in the microwave 20-30 seconds or until soft and easily stirred. Add green salsa, lime juice, cumin, chili powder, onion powder and granulated garlic. Stir to combine. Add cilantro, green onions, chicken, and pepper jack cheese. Wrap 3 or 4 tortillas at a time in damp paper towels and microwave 20-30 seconds so they are soft and pliable. If they crack when rolled, use damper paper towels and increase the microwave time. Place 2-3 Tbsp. chicken mixture on the lower third of each tortilla, keeping it about 1/2 inch from the edges, and then gently roll it up. Place seam-side down on baking sheet. Spray tops lightly with cooking spray and sprinkle with a little salt, if desired. Bake 15-20 minutes or until crisp and the ends start to turn golden brown. Serve with sour cream, guacamole, or salsa. Makes 16 taquitos.
Recipe from ourbestbites.com

Mandarin chicken

2011-01-18T11:03:00.000-08:00

1/2 cup soy sauce
1/2 cup apricot-pineapple preserves
1 clove garlic, minced
1/2 tsp Ginger
1/8 tsp pepper
1 frying chicken, cut-up (I use thighs and legs)

Mix all ingredients, except chicken, in a jar and shake. Brown chicken in frying pan for about 10 minutes. Add sauce and keep turning until cooked. If the sauce dries up add a little water. Cover. Serve over rice

Roast Beef

2011-01-12T16:05:00.000-08:00

I thought I'd posted this one already, but I can't find it, so here it is ...

1 boneless cross-rib roast, 2-1/2 to 3 lbs., trimmed
1 packet dry onion soup mix
1/4 cup ketchup
1 Tbsp. Worcestershire sauce
2 cups water

Place roast in crock pot. Combine soup mix, ketchup, Worcestershire sauce, and water. Pour over roast; add a little more water if necessary, so roast is at least half covered with water. Cover and cook on low 8 hours or til very tender. Thicken juices with flour to make gravy, if desired. We like to serve this with mashed potatoes and steamed carrots, or you can add cubed potatoes and carrots to the roast about halfway through cooking time.

orrechiette pasta

2011-01-10T08:41:00.001-08:00

recipe found here.

Coconut Shrimp/Garlic Panko Chicken

2011-01-04T07:37:00.000-08:00

Click here for shrimp recipe, and here for chicken recipe. Enjoy!

This Week

2011-01-03T19:31:00.000-08:00

I'm making Black Bean, Sausage and Sweet Potato Chili. I made it around this time last year. I hope we all still like it!

Herb Grilled Chicken & Oven-Fried Potatoes

2010-12-22T15:52:00.000-08:00

Click here for chicken recipe.

Oven-Fried Potatoes:
8-10 medium potatoes, peeled and cubed
1/4 c. grated Parmesan cheese
2 tsp. salt
1 tsp. garlic powder
1 tsp. paprika
1/2 tsp. pepper
1/4 cup olive oil

Place potatoes in a large resealable plastic bag. Combine Parmesan and seasonings; add to bag and shake to coat. Pour into a parchment or foil-lined baking pan (I prefer parchment; the potatoes stick less). Drizzle with oil and toss to coat evenly. Bake at 400 degrees 40-45 min. or til tender and lightly golden. 8-10 servings.

hot hamburgers

2010-12-20T13:22:00.001-08:00

2 lbs ground beef
2 T minced garlic
2 T onion powder
2 t seasoned salt
frozen or homemade french fries

Mix ground beef and seasonings. Form into thin rustic shaped patties. Cook patties in large skillet until done. Keep warm in oven while you prepare gravy.

4 C beef broth
5 T flour

In skillet, make up gravy with meat drippings. Add flour 1 tablespoon at a time, stirring with a whisk, until thick and bubbly. Add broth slowly, still whisking. Bring to simmer and allow to thicken. Season with salt and pepper if desired.

Serve patty on top of french fries and spoon pan gravy over the top.

Chili Tortilla Bake

2010-11-30T16:13:00.000-08:00

Click here for recipe.

Turkey Burgers

2010-11-15T08:50:00.001-08:00

3 lbs. ground turkey
1/4 C seasoned bread crumbs
1/4 C finely minced onion
2 egg whites
1/4 C fresh chopped cilantro
1 clove minced garlic
1 t salt
1/4 t fresh ground pepper
pinch of cayenne pepper

Mix all ingredients and shape into patties. Grill or cook in skillet until cooked through.

Place cooked patty on whole wheat bun topped with baby spinach, red onion, pepper jack cheese.

(Recipe and photo from my brother Dan)

Zesty Sausage & Beans

2010-11-14T20:29:00.000-08:00

1 lb. smoked kielbasa or polish sausage, halved and sliced
1 can (15 oz.) black beans, rinsed and drained
1 can (15 oz.) great northern beans, rinsed and drained
1 can (8 oz.) thick and zesty tomato sauce*
1 medium green pepper, chopped
1 medium onion, chopped
3 bacon strips, cooked and crumbled
1-1/2 Tbsp. brown sugar
1-1/2 Tbsp. cider vinegar
2 garlic cloves, minced
1/8 tsp. dried thyme
1/8 tsp. dried marjoram
1/8 tsp. cayenne pepper
hot cooked rice

In a large skillet, brown the sausage. Transfer to slow cooker; add remaining ingredients (except rice). Cover and cook on low 5-6 hours. Serve with rice. Serves 6.

Recipe from Simple & Delicious magazine, modified slightly.
*I haven't been able to find "thick and zesty" tomato sauce, so I used regular tomato sauce.

Chicken Pasta Primavera

2010-11-09T10:00:00.000-08:00

Click here for recipe.
This time I gave you zucchini instead of broccoli. Cook the pasta according to pkg. directions, adding vegetables as per instructions I wrote on the baggies. Also, the broth is not added to the cheese sauce yet -- add 3/4 cup water and the bouillon I gave you to the sauce; heat to boiling and boil one minute.

Crock Pot Beef Stew with Potato Dumplings

2010-11-09T05:42:00.001-08:00

Ingredients:
1 lb. chuck steak, trimmed and cut into small pieces
3 Tb. flour
1/2 tsp. salt
1/2 tsp. pepper
3 - 4 medium sized carrots cut in to 1/4 inch coins
1 package button mushrooms, cleaned and quartered
2 cloves garlic, minced
1 lb. package frozen pearl onions
2 1/4 cups beef broth
1 tsp. dried thyme
1 lb. gnocchi

Directions:
Toss meat with flour, salt and pepper and place in crock pot with carrots, muschrooms, garlic, onions, broth and 1/2 tsp. thyme. Cover and cook on high for 5 hours or on low for 7.

Uncover and add the rest of the thyme, the gnocchi and 1/4 tsp. additional salt. Cook 30 minutes - until gnocchi is tender.

Tropical Teriyaki Drumsticks

2010-11-02T14:27:00.001-07:00

1 C. teriyaki marinade
3/4 C. pineapple juice
20 chicken drumsticks
Garnish: pineapple wedges, chopped cilantro, peanuts

1.Combine marinade and pineapple juice and pour over chicken to marinate. Refrigerate for at least 3 hours.

2. Place chicken on baking sheet lined with foil and coated with cooking spray. Reserve marinade.

3. Bake in 375 degree oven for 30 minutes. Brush with marinade; turn and brush other side. Discard marinade. Bake 10 minutes more or until cooked through.

4. Heat broiler. Broil drumsticks 3 minutes or until lightly charred in a few places. Serve garnished with pineapple, cilantro and nuts.

Hawaiian Haystacks

2010-11-02T10:48:00.001-07:00

Click here for recipe.

Crock Pot Beef Stroganoff

2010-10-26T08:30:00.001-07:00

Click here for recipe.

Salisbury Steak With Gravy

2010-10-21T17:11:00.000-07:00

Click here.

Chili Tortilla Bake

2010-09-28T08:31:00.000-07:00

1 lb. ground beef
2 cans (8 oz. each) tomato sauce
1 can (15 oz.) black beans, rinsed & drained
1 cup frozen corn
1 can (4 oz.) chopped green chilies
2 Tbsp. dried minced onion
2 Tbsp. chili powder
1 tsp. ground cumin
1/2 tsp. garlic powder
1/2 tsp. dried oregano
6-8 corn tortillas
1 cup shredded cheddar cheese

In a large skillet, cook beef over medium heat until no longer pink; drain. Stir in tomato sauce, beans, corn, green chilies, onion, chili powder, cumin, garlic powder and oregano; heat through. In an 11x7-in. baking dish coated with nonstick cooking spray, layer half of the tortillas (overlap and cut to fit), half of the beef mixture, and half the cheese. Repeat layers. Bake uncovered at 350 degrees for 25-30 minutes. 6 servings.
Note: I increased this recipe a bit for the group, so use a 9x13 pan and 8-10 tortillas.

chicken with paprika & cream sauce

2010-09-26T14:04:00.001-07:00

8 chicken legs, skinless, bone-in
1 onion, sliced
2t. red sweet paprika
5 C. chicken broth
4 T. vegetable oil
4 T. flour
3 1/2 T. (heapin) sour cream
1/2 C. whipping cream
salt to taste
1 lb. cooked cavatappi

Saute sliced onion until soft. Add paprika and cook for 30 seconds. Add chicken broth and chicken. Cover and boil for 45 minutes.

Meanwhile, combine flour, sour cream and whipping cream. Set aside until chicken is cooked.

Once cooked, remove chicken from pot and add in sour cream mixture, whisking as you pour it in. Bring to boil; cook for 3-5 minutes. Return chicken to sauce. Serve over cooked cavatappi noodles.

Chicken Chimichangas

2010-09-23T15:30:00.000-07:00

2 cans cream of chicken soup
2 cans diced green chiles
5 pitted black olives
1 jalapeño pepper, seeded and chopped
2 T fresh lime juice or lemon juice
1 pkg cream cheese
1 pkg shredded Monterey Jack cheese
taco seasoning
2 lb shredded cooked chicken meat
8 flour tortillas
1/2 cup vegetable oil
2 - 8 oz pkg shredded sharp cheddar cheese
1 cup chopped green onion
1 (8 oz) container sour cream

Pour the cream of chicken soup into a blender with the green chiles, olives, jalapeño, and lime juice. Purée until smooth and warm on stove.
Stir together the cream cheese, Monterey Jack cheese, and taco seasoning until well blended. Fold in the chicken. Wrap in the tortillas.
Fry or bake at 350 for 15 min per side.
Pour the warmed sauce over the top and let the cheese melt before serving with sour cream.

Coconut Shrimp with Dipping Sauce

2010-09-21T10:49:00.000-07:00

1 can (14 oz) light coconut milk
1 jalapeno pepper, seeded and finely chopped
1/4 cup minced fresh cilantro
1-1/4 lbs. uncooked medium shrimp, peeled and deveined, but with tails left on
3/4 cup all-purpose flour
4 egg whites
3/4 cup panko bread crumbs
3/4 cup flaked coconut, lightly toasted
1/3 cup apricot preserves
1 tsp. spicy brown mustard

Place 2 Tbsp. coconut milk in a small bowl; cover and refrigerate. Combine remaining coconut milk with jalapeno and cilantro in a large resealable plastic bag. Add shrimp; refrigerate for 1 hour. Place flour in a shallow bowl. In another bowl, lightly beat egg whites. In a third bowl, combine bread crumbs and coconut. Drain and discard marinade (bits of jalapeno and cilantro will cling to shrimp). Dip shrimp in flour, then egg whites, then roll in crumb mixture. Place on a baking sheet lined with parchment paper, or on a rach. Bake at 400 for 15-18 minutes, turning once halfway through. For dipping sauce, combine apricot preserves, mustard, and reserved coconut milk; serve with shrimp. Makes 5-6 servings.

Garlic Panko Chicken Strips

2010-09-21T10:44:00.000-07:00

1-1/4 to 1-1/2 lbs. boneless skinless chicken breasts, cut into strips (about 5 per breast)
5 Tbsp. butter, melted
1 clove garlic, minced
1 cup panko
1/4 cup grated Parmesan cheese
salt and pepper to taste

Combine garlic and melted butter in a shallow bowl. In another bowl, combine panko, Parmesan cheese, salt and pepper. Preheat oven to 400. Prepare a baking pan with a rack or parchment paper (helps keep the breading on the chicken). Pat chicken strips dry. Dip in butter mixture, then in panko mixture to coat. Lay on prepared baking pan and bake about 20 minutes, carefully turning once halfway through, or til chicken is cooked through. Ranch dressing or BBQ sauce make good dipping sauces. Makes 6 servings.

Fettuccine with Chicken in Creamy Tomato Sauce

2010-09-20T13:47:00.001-07:00

3 boneless, skinless chicken breasts
Lawry’s garlic & herb marinade
1 T. extra virgin olive oil
1 jar roasted garlic pasta sauce
1/2 C. heavy whipping cream
1 lb. fettuccine
parmesan cheese
chopped fresh parsley

Cut up chicken into bite size pieces and marinate in sauce until ready to prepare the sauce.

Prepare pasta according to package directions.

Heat oil in skillet over medium-high heat. Add chicken; season with salt and pepper. Cook for 4-5 minutes or until no longer pink. Remove from skillet.

Pour sauce in same skillet and heat through (do not boil). Add chicken and cream. Cook for a few minutes until heated through. Toss with pasta. Sprinkle with cheese and parsley.

Pork Chops with Orange Sauce

2010-09-14T08:14:00.000-07:00

2 cups orange juice
1 cup unsweetened pineapple juice
1/2 cup soy sauce
4 Tbsp. honey
4 garlic cloves, minced
1 tsp. grated orange peel
1/2 tsp. pepper
8 bone-in pork chops
2 Tbsp. cornstarch

Combine the first seven ingredients in a bowl. Pour half (about 2 cups) of mixture into a large heavy-duty resealable bag; add pork chops. Refrigerate 8 hours or overnight. Cover remaining marinade and refrigerate. Grill or broil chops til no longer pink. In a small saucepan, combine cornstarch and reserved marinade; bring to a boil. Cook and stir 2 minutes or until thickened. Serve with chops. Makes 8 servings.

Garlic Lemon Chicken

2010-09-13T21:07:00.001-07:00

6 boneless chicken breasts
3 cups panko breadcrumbs
6 eggs
1 cup flour
3 to 4 TBS butter
5 to6 garlic cloves, minced

Lemon sauce

2 cups chicken broth
1/2 cup lemon juice
1/2 cup butter
1/4 cup cornstarch
fresh basil
Salt and pepper, to taste

Place chicken between two sheets of wax paper and pound to flatten. Put flour, eggs and breadcrumbs each in their own shallow bowl. Dip chicken first in flour, then beaten eggs and finally in breadcrumbs. Place on wax paper until all are ready for cooking.

Melt butter in large frying pan and add garlic. Place chicken in single layer in the melted butter. Cook until golden brown, 4 to 5 minutes each side. Cover and keep warm.

For lemon sauce, combine chicken broth, lemon juice and butter. Bring to a boil. In separate bowl, combine cornstarch with a little cold water and mix until smooth. Gradually pour cornstarch into saucepan with mixture. Cook one minute until thickened. Remove from heat. Stir in fresh basil. Season with salt and pepper.

To serve, place one chicken breast on each plate. Top with lemon sauce.

Shredded Beef Tacos

2010-09-08T16:56:00.000-07:00

Click here. By the way -- the onion I gave you is to chop up and put in the crock-pot with the meat and sauce (I didn't have enough containers and didn't want the chopped onion to smell up your fridge in a baggie).

Italian Mac & Cheese

2010-09-07T07:36:00.001-07:00

Ingredients

1 pound rotini
1 pound Italian bulk sweet sausage (I used hot)
2 tablespoons extra-virgin olive oil
1 tablespoon butter
3 or 4 cloves garlic, chopped
1 package mushrooms, sliced
Salt and pepper
2 tablespoons all-purpose flour
1 cup chicken stock
1 cup heavy cream
2 C. shredded Italian 4 cheese
1 can diced tomatoes, drained well
1 teaspoon hot sauce (recommended: Tabasco), optional
1/2 cup Parmesan, a couple of handfuls

Directions

Bring a large pot of water to a boil. Salt water and cook pasta to a chewy al dente, about 8 minutes.

In a nonstick skillet, brown and crumble the sausage. Drain cooked crumbles on paper towel lined plate. Return pan to heat and add extra-virgin olive oil, butter, garlic and mushrooms. Season liberally with salt and pepper. Saute 3 to 5 minutes, until mushrooms are lightly golden.

Preheat broiler to high.

To mushrooms, add flour and stir, cooking 2 minutes. Whisk in stock, then stir in cream. Bring cream to a bubble, then stir in 1 and 1/2 cups of 4 cheese blend. When cheese has melted into sauce, add tomatoes. When sauce comes to a bubble, remove from heat and adjust seasonings, adding hot sauce if desired.

Combine cheese sauce with sausage and pasta, transfer to baking dish, casserole or oven safe serving platter. Sprinkle remaining 1/2 cup of 4 cheese blend and the grated Parmesan over the top and brown under hot broiler.

*recipe from Rachel Ray, slightly adapted

pizza rolls

2010-08-31T10:56:00.001-07:00

I found this recipe here for pizza rolls…sort of like a pizza version of a cinnamon roll.

Ingredients

pizza dough (fresh & easy ready made)

1 teaspoon garlic salt
2 teaspoons basil
1 cup sliced pepperoni, chopped
2 cups shredded mozzarella cheese
1/2 cup shredded Parmesan cheese

Directions
Preheat oven to 425 degrees. Divide pizza dough in half. Roll each half into a rectangle, about 1/4 inch thick and 12 inches long. Sprinkle each half with equal amounts of garlic salt, basil, cheeses and pepperoni. Starting at a short end, roll dough up tightly to form a log. Slice into 1-inch pieces. Place rolls on lightly greased baking sheets. Bake for 10 minutes or until browned on top. Serve with warm marinara sauce for dipping.

Korean Beef

2010-08-31T04:39:00.000-07:00

Click here!

Ramen Chicken Salad

2010-08-30T12:50:00.000-07:00

click here.

recipes I have used this month

2010-08-25T17:35:00.001-07:00

zuppa tuscana

chinese orange chicken

sausage and spinach pasta

spicy pork tacos

Chicken Enchilada Soup

2010-08-24T09:08:00.000-07:00

3 or 4 chicken breasts
1 T vegetable oil
1/2 cup diced onion
1 clove garlic, minced
4 cups chicken broth
1 cup masa-harana
3 cups water
1 cup enchilada sauce
16 oz. velveeta cheese
1 tsp salt
1 tsp chili powder
1/2 tsp cumin

In a saucepan with oil, saute onion and garlic, then add shredded chicken. Add broth. In a separate bowl, combine masa harana and 2 cups of water. Whisk until blended. Add to broth. Add 1 cup water, enchilada sauce, cheese, and spices. Simmer 30-40 minutes until thickened.

Crunchy Lemonade Chicken

2010-08-18T21:07:00.000-07:00

Ingredients:

juice and zest of one lemon
1/3 cup brown sugar
1 cup buttermilk
1 cup water

3 - 4 pounds chicken

2 cups panko (Japanese breadcrumbs)
1/2 tsp. thyme
1/2 tsp. cayenne pepper
zest of another lemon

1/4 cup mayonnaise

salt and pepper
cooking spray

Directions:

Mix lemon zest, juice, water, brown sugar and buttermilk. Pierce the chicken several times with a fork and then toss in the marinade, cover and refrigerate at least 4 hours.

Preheat oven to 400. Put the panko, zest and seasonings in a large freezer bag and shake to mix. Put the mayonnaise in a shallow bowl. Set a rack on a baking sheet and spray with cooking spray.

Remove the chicken from the marinade, dip in the mayonnaise, then drop into the bag and shake to coat; transfer to the rack.

Mist the chicken with cooking spray. Bake until golden, about 35 minutes; flip and bake until browned and crisp, 35 to 40 more minutes.

Club Sandwiches

2010-08-17T09:02:00.000-07:00

18 slices bread
mayonnaise
1 lb. sliced turkey (not sure on this amount)
lettuce leaves
12 slices cooked bacon
1 large tomato, thinly sliced

Toast bread. Crisp bacon in microwave, if needed. To assemble one sandwich, spread mayonnaise on a piece of toast, then layer lettuce and turkey on it. Place another piece of toast on top; spread mayonnaise on it and arrange a tomato slice, bacon, and another lettuce leaf on it. Add final slice of toast and cut sandwich into four triangles. Insert toothpicks into each triangle to hold together. Repeat with remaining sandwiches. Makes 6 sandwiches.

Chicken 'n Berry Salad

2010-08-11T17:04:00.000-07:00

Click here.

Chicken Curry

2010-07-01T22:30:00.000-07:00

Ingredients:

1/3 cup butter
1 1/2 teaspoons curry powder
1/2 small onion, coarsely chopped
1 clove garlic, chopped
1/4 cup flour
2 teaspoons sugar
1/2 teaspoon ground ginger
1/4 teaspoon pepper
1 medium tomato, chopped
1 medium tart apple, peeled and chopped
1/4 pound ham, chopped
2 cups chicken broth
1 1/2 pounds boneless skinless chicken breasts, diced in to bite size pieces

hot cooked rice

directions:

heat butter in saucepan, cook curry poder, onion and garlic in butter until onion is translucent.

stir in flour, sugar, ginger, mustard, pepper, tomato, apple and ham - cook 5 minutes

stir in chicken broth - heat to boiling.

add chicken pieces. cover and simmer for 30 - 40 minutes or until chicken juices run clear.

serve over rice with as many toppings as you like.

topping suggestions:

bacon bits
green onions
chow mein noodles
shredded coconut
cilantro
peanuts
fried onions
raisins

photo courtesy of Sara!

Korean Beef

2010-07-01T22:16:00.000-07:00

Ingredients:

1 1/2 pound lean hamburger (it really needs to be as lean as you can get it.)
8 oz mushrooms chopped.

1/2 cup brown sugar
1/4 cup soy sauce
1 Tablespoon sesame oil
3 cloves garlic
1/2 tsp fresh ginger
1 tsp crushed red pepper
salt and pepper

cooked rice

optional: lettuce leaves for wraps

Directions:

Mix sauce ingredients.

Cook mushrooms and meat with sauce.

Serve over cooked rice or mix with cooked rice and serve in lettuce leaves for yummy lettuce wraps.

Not Your Average Bacon Burger

2010-07-01T22:11:00.000-07:00

Ingredients:

12 oz package of bacon
2 lbs lean hamburger
1/2 cup your favorite BBQ sauce
salt and pepper

hamburger buns
your favorite cheese (I like Blue on my burger)
tomatoes
lettuce etc....

Directions:

Simmer the bacon in a shallow pan with 1 cup water until fully cooked. It takes about 15 minutes. It will be light in color and really drippy and soggy - not very appetizing looking. Cut the cooked bacon in to small pieces.

Mix bacon, BBQ sauce and salt and pepper in to hamburger.

Form in to patties.

Grill.

Eat. Yum.

Spicy Tomato Pasta

2010-06-29T11:38:00.000-07:00

1-1/2 lbs bacon
2-3 Serrano peppers
1 onion
2 cloves garlic
12 Roma tomatoes
Penne pasta
6 oz Feta cheese

Cook bacon in bite size pieces until browned and set aside. In a separate pan, sauté peppers, onion, and garlic in olive oil until tender. Cut up the tomatoes and add to the sauteed vegetables. Add the bacon and some bacon grease then simmer for 45-60 minutes, until the sauce is thick. Toss with pasta and feta cheese. Season with salt and pepper and a pinch of sugar.

Chicken n' Berry Salad

2010-06-15T17:19:00.000-07:00

1/2 cup sugar
1/2 cup red wine vinegar
1/2 cup olive or canola oil
1 garlic clove, minced
1/2 tsp. salt
1/4 tsp. pepper
2 lbs. boneless skinless chicken breasts
6 cups torn romaine
6 cups torn red leaf lettuce
1 pint fresh blueberries
1 pint fresh strawberries, sliced
2 cups shredded part-skim mozzarella cheese
1 cup chopped walnuts

Whisk the first six ingredients in a large bowl. Pour 3/4 cup marinade into a large resealable plastic bag; add the chicken. Seal bag and turn to coat; refrigerate overnight. Cover and refrigerate remaining marinade. Drain and discard marinade. Grill chicken, covered, over medium heat for 5-8 min. on each side or until juices run clear. Cut into strips. In a large bowl, combine lettuce, blueberries, strawberries, cheese and walnuts. Add reserved marinade; toss to coat. Top with sliced chicken. Makes 9-10 servings. This recipe is from Simple & Delicious magazine.

Easy Chicken Stroganoff

2010-06-15T09:21:00.000-07:00

3 T butter
1 lb. Chicken, cut into strips
2 C mushrooms, sliced
1 med onion, chopped
1 can crm of chicken soup
1/2 C sour cream
4 C egg noodles

Over med-high heat in 1 T butter, cook half of the chicken, until browned. Repeat with remaining chicken. Remove and set aside. In same skillet, add 1 T butter and sauté mushrooms and onions until tender and liquid is evaporated. Add the chicken back to the skillet and add soup and sour cream, until heated through. Serve over hot cooked noodles.

Peanut Chicken Pockets

2010-06-08T16:57:00.000-07:00

2 cups cubed cooked chicken
2 celery ribs, chopped
1/4 cup chopped cucumber
1/4 cup bean sprouts
1/4 cup chopped peanuts
1/4 cup mayonnaise
2 green onions, chopped
1 Tbsp. minced fresh parsley
1 Tbsp. lemon juice
1/4 tsp. salt
1/4 tsp. pepper
4 pita breads, halved
8 lettuce leaves
8 tomato slices

In a large bowl, combine the first 11 ingredients. Line pita halves with lettuce leaves and tomato slices. Spoon chicken mixtrue into pitas. Makes 4 servings. This recipe is from Simple & Delicious magazine.

Creamy Crock-Pot Chicken & Rice

2010-05-31T08:15:00.001-07:00

4-6 chicken breasts
1-2 packet dry Italian dressing mix (use 2 if you like extra flavor)
2 cans cream of chicken soup
4-6 oz. cream cheese, cut in small pieces
hot cooked rice

Place chicken in slow cooker. Sprinkle with dressing mix; top with soup and cream cheese. Cover and cook on low 6 hours. Stir to blend in cream cheese. Serve over hot rice. Makes 6-8 servings.

Parmesan Baked Potatoes

2010-05-25T08:54:00.000-07:00

96 Tbsp. butter, melted
3 Tbsp. grated Parmesan cheese
8 medium unpeeled red potatoes (about 2-3/4 lbs.), halved lengthwise

Pour butter into a 13 x 9 inch baking pan. Sprinkle Parmesan cheese evenly over butter. Place potatoes with cut side down over cheese. Bake, uncovered, at 400 degrees 40-50 minutes or until tender. Makes 6-8 servings.

Herb Grilled Chicken

2010-05-25T08:51:00.000-07:00

4-6 boneless skinless chicken breasts
4 Tbsp. oil
4 Tbsp. soy sauce
2 Tbsp. lemon juice
1 Tbsp. brown sugar
2 cloves garlic, minced
1 tsp. dried thyme or basil
3 whole cloves
dash pepper

Combine all ingredients except chicken in a large resealable plastic bag. Add chicken, turn to coat. Refrigerate at least 4 hours, turning occasionally. Drain marinade and grill chicken till cooked through. Makes 4-6 servings.

Tender Pork Chops with Caramelized Apples and Onions

2010-05-13T13:15:00.001-07:00

Pork Chops

4 bone-in pork loin chops (at least 1/2-inch thick)
2-3 granny smith apples, peeled and sliced about 1/4-inch thick
1-2 yellow onions, sliced
1/3 cup brown sugar
Kosher salt and freshly ground black pepper

Preheat the oven to 325 degrees. Lightly grease a 9x13-inch baking dish. Place the onion slices in an even layer over the bottom of the dish. Top the onion slices with the apples. Sprinkle the brown sugar evenly over the apples and onions. Season the pork chops generously on both sides with salt and pepper. Arrange the pork chops in a single layer on top of the apples and onions. Cover the dish tightly with foil and bake in the preheated oven for three hours. Do not open the oven and lift the foil - the pork chops, apples and onions need to be tightly covered the whole time to work their magic (and not dry out).

Serve each pork chop with Parmesan smashed potatoes and topped with the apples and onions.

Recipe Source: from melskitchencafe.com/adapted slightly from Melanie, a reader of MKC

Parmesan and Garlic Smashed Potatoes

5 pounds Yukon gold potatoes, peeled, rinsed and diced
2 teaspoons salt

1 cup freshly grated parmesan cheese
4 tablespoons butter
¾ cup milk
Salt and pepper to taste
4-5 cloves roasted garlic (trim the pointy end off a head of garlic, place sprout-side down on a piece of aluminum foil and drizzle with a tablespoon of olive oil, fold sides of foil up to enclose the garlic completely and cook in a 350 degree oven for 20 minutes, or until the garlic is tender; the cloves squeeze right out of their skins when they are ready)

In a large pot, place the potatoes and cover with water (by at least two inches). Add the salt. Bring to a boil, and cook the potatoes until tender, about 15 minutes. Drain and return to the hot pot. Begin mashing the potatoes. Add the butter and mash in to the potatoes. Add the milk, cheese, roasted garlic and salt and pepper to taste. Mash until the potatoes are smooth. Serve immediately.

Recipe Source: My Kitchen Cafe (www.melskitchencafe.com)

Chicken Pasta Primavera

2010-05-11T09:21:00.000-07:00

1 pkg. (1 lb.) rotini or linguini
1 lb. cooked chicken, chopped
2 cups chopped broccoli
1 cup sliced carrots
1 medium sweet red pepper, julienned
2 Tbsp. flour
1-1/4 cup heavy cream (or half & half)
3/4 cup chicken broth
1/4 cup grated Parmesan cheese
3/4 tsp. salt
1/2 tsp. pepper

Cook pasta according to package directions. When there are 9 minutes of cooking time left, add carrots. When there are 5 minutes left, add peppers. Add chicken during last minute of two of cooking. While pasta and vegetables are cooking, combine flour, cream and broth in a small saucepan. Add cheese, salt and pepper. Bring to a boil, stirring constantly. Boil 2 minutes; remove from heat. Drain pasta and vegetables and return to pan. Pour sauce over all and stir to coat. Makes 6 servings.
Note: other vegetables can be added, such as zucchini or green beans, cut into pieces, if desired.

Baked Chicken Fajitas

2010-05-04T11:34:00.000-07:00

1 pound boneless, skinless chicken breasts, cut into thin strips
1 can (14-1/2 oz.) diced tomatoes with green chilies, drained
1 medium onion, cut into thin strips
1 medium sweet red pepper, cut into thin strips
2 Tbsp. canola oil
2 tsp. chili powder
2 tsp. ground cumin
1/3 tsp. salt
12 flour tortillas, warmed

Spray a 13x9 inch baking dish with cooking spray, and combine the chicken, tomatoes, onion and peppers in the pan. Combine the oil, chili powder, cumin and salt. Drizzle over chicken mixture; toss to coat. Bake, uncovered, at 400 for 20-25 minutes or until chicken is no longer pink and vegetables are tender. Spoon onto tortillas, fold in sides. Makes 6 servings.

Onion Chicken Nuggets

2010-04-27T16:00:00.000-07:00

1 pouch onion soup mix

2/3 cup dry bread crumbs

1/8 tsp pepper

1 egg or 2 egg whites

1 1/2 lb. boneless, skinless chicken breasts (cut into 1 inch pieces or in strips)

2 T margarine, melted

Crush soup mix in pouch. Combine soup mix with bread crumbs and pepper. Beat egg and a little water together. Stir chicken pieces in egg mixture. Lift out and shake in bread crumb mixture. Pour out onto cookie sheet sprayed with nonstick spray. Separate pieces and drizzle with melted butter. Bake at 400 for 15 min. If the chicken is in strips it may take a little longer.

This recipe serves 4.

BBQ Chicken Ranch Spaghetti

2010-04-27T11:01:00.000-07:00

This recipe is from pickypalate.com with just a few changes.

ingredients:

4 chicken breasts, boiled and shredded (could use rotisserie if you were in a hurry!)

bottled BBQ sauce of your choice

1 pound thin spaghetti

1 onion diced

butter/olive oil

1/4 bunch cilantro chopped

2 Tbls. Hidden Valley Ranch Seasoning (dressing mix)

directions:

shred chicken and heat with BBQ sauce - how you like it.

dice onion and caramelize on medium heat in a large pan in butter and olive oil until golden brown.

cook spaghetti according to directions then drain and add to pan of onions, add cilantro and Ranch seasoning.

serve spaghetti with BBQ chicken on top. so yummy!!

Fiesta Beef Bowls

2010-04-26T21:47:00.000-07:00

2 lbs. boneless beef top round steak
1 can (14.5 oz) diced tomatoes with green chilies
1 medium onion, chopped
2 garlic cloves, minced
1 tsp. dried oregano
1 tsp. chili powder
1 tsp. ground cumin
1/4 tsp. salt
1/4 tsp. pepper
2 cans (15 oz. each) pinto beans, rinsed and drained
3 cups hot cooked rice
1/2 cup shredded cheddar cheese
6 Tbsp. sliced olives
6 Tbsp. sliced green onions
sour cream and/or guacamole, if desired

Place round steak in slow cooker. In a bowl, combine tomatoes, onion, garlic and seasonings; pour over steak. Cover and cook on low for 8-9 hours or until meat is very tender. Use spoon to break up meat into bite-size pieces. Add beans; stir gently until combined. Cover and cook another 30 minutes or until heated through. Serve over rice; top with cheese, olives, onions, sour cream and guacamole. Makes 6-8 servings. (This recipe is from Simple & Delicious magazine).

Chicken Gyros

2010-04-20T15:27:00.001-07:00

i got the recipe from this website.

I made a few slight modifications.

tzatziki sauce:

16 oz. greek yogurt
1 cucumber, peeled and seeded
2 cloves minced garlic
1 tsp white wine vinegar
salt and pepper
squeeze of fresh lemon juice

marinade for the 2 lbs of chicken:

8 cloves minced garlic
juice of 2 lemons
4 tsp red wine vinegar
4 T extra virgin olive oil
4 heaping T plain yogurt
2 T dried oregano
salt and pepper

To make the tzatziki sauce, shred the cucumbers. wrap them in paper towel and squeeze as much water out as possible. Mix together the rest of the ingredients. (Refrigerate for at least 30 min before serving)

To prepare the chicken, marinate the meat for an hour before cooking. You can cook it in a skillet, under a broiler or grill it. Cut into pieces or strips.

Serve on warm pita bread with lettuce, tomato, red onion, pickle, and tzatziki sauce.

Au Gratin Sausage Skillet

2010-04-20T07:28:00.000-07:00

click here