4 b/s chicken breast halves
1/3 c raspberry preserves
1/3 c frozen oj concentrate
1/3 c soy sauce
2 Tbl rice vinegar
1/2 tsp chili powder
1/2 tsp garlic powder
6 cups mixed salad greens
1/3 c raspberry vinaigrette
1/2 c fresh raspberries
Place chicken in a ziploc bag. Combine the preserves, oj concentrate, soy sauce, rice vinegar, chili powder and garlic powder in a bowl and mix well. Pour over the chicken and seal tightly. Toss to coat. Marinate in the refrigerator for at least two hours, turning occasionally.
Grill the chicken until cooked through. Cut into 1/2 inch strips. Toss the salad greens with the vinaigrette in a bowl. Top with chicken and sprinkle with fresh raspberries.
I like to sprinkle caramelized toasted chopped almond on top to add some crunch.
Showing posts with label main dishes. Show all posts
Showing posts with label main dishes. Show all posts
Friday, May 6, 2011
Joe's Special
2 lbs. ground beef
2 T oil
2 finely chopped onions
2 cloves garlic (minced)
1/2 lb mushrooms (sliced)
1 1/4 tsp. salt, pepper, oregano
2 pkgs frozen chopped, drained spinach
4-6 eggs
Brown ground beef well in oil in a large pan over high heat. Drain grease off and add onions, garlic and mushrooms. Reduce heat and cook stirring occasionally until onion is cooked. Stir in seasonings and spinach and cook about five minutes longer. Add beaten eggs, stir until set. Serve with garlic bread and salad.
2 T oil
2 finely chopped onions
2 cloves garlic (minced)
1/2 lb mushrooms (sliced)
1 1/4 tsp. salt, pepper, oregano
2 pkgs frozen chopped, drained spinach
4-6 eggs
Brown ground beef well in oil in a large pan over high heat. Drain grease off and add onions, garlic and mushrooms. Reduce heat and cook stirring occasionally until onion is cooked. Stir in seasonings and spinach and cook about five minutes longer. Add beaten eggs, stir until set. Serve with garlic bread and salad.
Chicken Parmesan
6-8 chicken breasts
1 pkg Ritz crackers
3 T parmesan cheese
1 T garlic salt
1 c sour cream
Crush crackers, add parmesan cheese and garlic salt. Set aside. Wash and dry chicken. Coat with sour cream. Dip in cracker crumbs. Place on foil-lined baking sheet. Drizzle with butter. Bake at 350 for 45-1 hour. Spaghetti sauce on top
1 pkg Ritz crackers
3 T parmesan cheese
1 T garlic salt
1 c sour cream
Crush crackers, add parmesan cheese and garlic salt. Set aside. Wash and dry chicken. Coat with sour cream. Dip in cracker crumbs. Place on foil-lined baking sheet. Drizzle with butter. Bake at 350 for 45-1 hour. Spaghetti sauce on top
Tuesday, November 16, 2010
Mel's Butter & Garlic Shrimp Penne
Made this with my hubby for our last stay at home date and it was a smash hit!
Verbatim from www.melskitchencafe.com
*Serves 4-6
*Note: this meal comes together quickly, especially if you marinate the shrimp as you prepare the other ingredients.
5 garlic cloves, minced (about 5 teaspoons)
4 garlic cloves, smashed
1 1/2 pounds large shrimp (21 to 25 count), peeled, deveined and each shrimp cut into 3 pieces
3 tablespoons olive oil
1 tablespoon salt
1 pound penne pasta
1/4 teaspoon red pepper flakes
1 tablespoon all-purpose flour
1/2 cup chicken broth
3/4 cup clam juice (you can find this by the tuna, usually)
1/2 cup chopped fresh parsley or 1 tablespoon dried
3 tablespoons butter
1 teaspoon fresh lemon juice
In a medium bowl, toss the shrimp with 2 teaspoons of the minced garlic, 1 tablespoon of the olive oil, and 1/4 teaspoon salt. Let the shrimp stand in this mixture for 20 minutes at room temperature while you prepare the other ingredients.
In a large nonstick skillet, heat the rest of the oil (2 tablespoons) over medium-low heat and add the smashed garlic cloves. Stir the mixture now and then to prevent the garlic burning and cook until the garlic is light and golden, about 5 minutes. Remove the skillet from the heat and use a slotted spoon to take out the garlic, leaving as much oil as you can in the skillet. Throw the garlic away and set the skillet aside.
In a large pot, bring at least 4 quarts of water to a boil. Add 1 tablespoon of salt once the water comes to a boil and add the pasta. Cook until the pasta is tender (look at the package directions as each brand of pasta can differ). Drain the pasta, reserving 1/4 cup of the cooking water in a small bowl. Once drained, throw the pasta back into the pot.
While the pasta is boiling, return the skillet with the oil to medium heat and add the shrim with the marinade to the skillet, making sure the shrimp is in a single layer. Cook the shrimp, without stirring or moving them, until the oil starts to gently bubble, about 1 to 2 minutes. Now you can start stirring the shrimp and continuing to cook until the shrimp is just cooked through, about 1-2 minutes. It will cook fast so be careful not to overcook or the shrimp will turn tough.
Using a slotted spoon, transfer the shrimp to a medium bowl. Add the remaining 3 teaspoon minced garlic and the red pepper flakes to the skillet and cook until fragrant, about 1 minute. Add the flour and stirring constantly, cook the mixture for 1 minute. Whisk in the chicken broth and cook, whisking constantly, for 1-2 minutes, until the clumps of flour incorporate and become smooth. Whisk in the clam juice and parsley and cook until the mixture begins to thicken 2-3 minutes. Take the skillet off the heat and whisk in the butter and lemon juice. Add the shrimp and sauce to the pasta, adjusting the consistency with the pasta water if it is too dry (I didn't need to add any pasta water to mine). Serve immediately.
Pioneer Woman's Perfect Pot Roast
* 1 whole (4 - 5 Pounds) chuck Roast
* 2 Tablespoons olive Oil
* 1 whole onion
* 6 whole carrots
* Kosher Salt
* Pepper to taste
* 2 - 3 Cups Beef Stock
* 3 sprigs Fresh Thyme, or more to taste
* 3 sprigs Fresh Rosemary, or more to taste
First generously salt and pepper your chuck roast.
Heat a large pot or Dutch oven over medium-high heat. Then add 2 to 3 tablespoons of olive oil (or you can do a butter/olive oil split).
Cut two onions in half and cut 6-8 carrots into 2-inch slices (you can peel them, but you don’t have to). When the oil in the pot is very hot, add the halved onions, browning them on one side and then the other. Remove onions to a plate.
Throw the carrots into the same very hot pan and toss them around a bit until slightly browned, about a minute or so.
If needed, add a bit more olive oil to the hot pan. Place the meat in the pan and sear it for about a minute on all sides until it is nice and brown all over. Remove the roast to a plate.
With the burner still on high, use either red wine or beef broth (about 1 cup) to deglaze the pan, scraping the bottom with a whisk to get all of that wonderful flavor up.
When the bottom of the pan is sufficiently deglazed, place the roast back into the pan and add enough beef stock to cover the meat halfway (about 2 to 3 cups). Add in the onion and the carrots, as well as 3 or 4 sprigs of fresh rosemary and about 3 sprigs of fresh thyme.
Put the lid on, then roast in a 275F oven for 3 hours (for a 3-pound roast). For a 4 to 5-pound roast, plan on 4 hours.
* 2 Tablespoons olive Oil
* 1 whole onion
* 6 whole carrots
* Kosher Salt
* Pepper to taste
* 2 - 3 Cups Beef Stock
* 3 sprigs Fresh Thyme, or more to taste
* 3 sprigs Fresh Rosemary, or more to taste
First generously salt and pepper your chuck roast.
Heat a large pot or Dutch oven over medium-high heat. Then add 2 to 3 tablespoons of olive oil (or you can do a butter/olive oil split).
Cut two onions in half and cut 6-8 carrots into 2-inch slices (you can peel them, but you don’t have to). When the oil in the pot is very hot, add the halved onions, browning them on one side and then the other. Remove onions to a plate.
Throw the carrots into the same very hot pan and toss them around a bit until slightly browned, about a minute or so.
If needed, add a bit more olive oil to the hot pan. Place the meat in the pan and sear it for about a minute on all sides until it is nice and brown all over. Remove the roast to a plate.
With the burner still on high, use either red wine or beef broth (about 1 cup) to deglaze the pan, scraping the bottom with a whisk to get all of that wonderful flavor up.
When the bottom of the pan is sufficiently deglazed, place the roast back into the pan and add enough beef stock to cover the meat halfway (about 2 to 3 cups). Add in the onion and the carrots, as well as 3 or 4 sprigs of fresh rosemary and about 3 sprigs of fresh thyme.
Put the lid on, then roast in a 275F oven for 3 hours (for a 3-pound roast). For a 4 to 5-pound roast, plan on 4 hours.
Monday, November 15, 2010
Lemon Chicken
6 chicken breasts, pounded flat
juice from 1/2 a lemon
4 Tbl. chopped parsley
1 1/2 cups flour
1/3 cup butter
2 Tbl. olive oil
salt and pepper
Coat chicken in flour, then cook in oil and 1-2 Tbl. of butter in a skillet until done. Remove chicken. Add 4 Tbl. of butter, parsley and fresh lemon juice from 1/2 a lemon to a pan. Pour over chicken and serve with rice. Also good with a clove or two of garlic thrown in for good measure.
juice from 1/2 a lemon
4 Tbl. chopped parsley
1 1/2 cups flour
1/3 cup butter
2 Tbl. olive oil
salt and pepper
Coat chicken in flour, then cook in oil and 1-2 Tbl. of butter in a skillet until done. Remove chicken. Add 4 Tbl. of butter, parsley and fresh lemon juice from 1/2 a lemon to a pan. Pour over chicken and serve with rice. Also good with a clove or two of garlic thrown in for good measure.
Poppy Seed Chicken
Ingredients:
3-4 boneless skinless chicken breasts, boiled for about 10 minutes, then cut into chunks
1 can cream of mushroom soup
1 can cream of chicken soup
8 oz. sour cream
Topping:
1 stack of Ritz crackers, crushed into crumbs
1/4 - 1/3 cup melted butter
1 Tbl. poppy seeds
Pour the melted butter in small bowl, stir in crackers, and then stir in poppy seeds (it will look lumpy). Combine chicken that has been cut into small chunks, soups and sour cream in bowl and mix together. Grease a casserole dish and pour the above mixture into the pan. Top with combined crackers, butter, and poppy seeds. Bake at 350 for 30-35 minutes. Serve over rice or egg noodles.
3-4 boneless skinless chicken breasts, boiled for about 10 minutes, then cut into chunks
1 can cream of mushroom soup
1 can cream of chicken soup
8 oz. sour cream
Topping:
1 stack of Ritz crackers, crushed into crumbs
1/4 - 1/3 cup melted butter
1 Tbl. poppy seeds
Pour the melted butter in small bowl, stir in crackers, and then stir in poppy seeds (it will look lumpy). Combine chicken that has been cut into small chunks, soups and sour cream in bowl and mix together. Grease a casserole dish and pour the above mixture into the pan. Top with combined crackers, butter, and poppy seeds. Bake at 350 for 30-35 minutes. Serve over rice or egg noodles.
Tuesday, September 7, 2010
Chicken Pot Pie
1 recipe pastry for a 9-inch double crust pie
2 cups frozen mixed vegetables
2 boneless skinless chicken breast halves boiled (I used chicken from a roasted store-bought)
1 tsp dried thyme
1/2 (10.75 oz) can cream of celery soup
1 can condensed cream of potato soup
- Preheat oven to 400 degrees.
- Line a 9-inch pie plate with pastry.
- Blanch frozen veggies for 3-4 minutes.
- Drain.
- Dice chicken and place in a large bowl.
- Add veggies, thyme, and soups.
- Stir and pour filling into pastry-lined pie dish.
- Arrange top layer of pie crust, seal and flute the edges. Cut slits in the top of the crust to allow steam to escape. (or weave a lattice top crust)
- Place pie on cookie sheet.
- Put aluminum foil around the pie crust edges.
- Bake at 400 degrees for 30 minutes.
- Remove foil and continue to bake for an additional 30 minutes until golden brown.
- Remove from oven and let stand for 5 minutes.
- Serve.
Tuesday, September 23, 2008
Chicken Satay
Ingredients:
1 lb boneless chicken breast
1 c. unsweetened coconut milk
2 T. brown sugar
2 T fish sauce?
1 T ground coriander seed
1 t. cumin
1/2 t. turmeric
wooden skewers, soaked for 1 hr
Combine coconut milk, brown sugar, fish sauce, coriander, cumin and turmeric in large bowl and stir well to dissolve sugar. Slice meat into thin strips (1/4 in. thick and 3 in. long) Add meat to coconut milk marinade and refrigerate covered at least 2 hours. Preheat broiler or a grill. Thread 1 or 2 pieces of meat onto each skewer. Grill or broil meat for 4-6 minutes per side or until cooked through. Makes about 10 skewers.
Spicy Peanut Sauce
1 can unsweetened coconut milk
1 T brown sugar
1 T red curry paste
1 T fish sauce
1 t. grated fresh ginger
1 garlic clove, minced
1/2 c. peanut butter
In small saucepan, combine coconut milk, brown sugar, curry paste, fish sauce, ginger and garlic over medium heat. Bring to a simmer and cook for 2 minutes. Reduce the heat to low and stir in the peanut butter. Cook for 3 more minutes or until peanut butter is well blended. Serve warm. Makes 2 1/3 cups.
Courtesy of Family Fun Magazine
1 lb boneless chicken breast
1 c. unsweetened coconut milk
2 T. brown sugar
2 T fish sauce?
1 T ground coriander seed
1 t. cumin
1/2 t. turmeric
wooden skewers, soaked for 1 hr
Combine coconut milk, brown sugar, fish sauce, coriander, cumin and turmeric in large bowl and stir well to dissolve sugar. Slice meat into thin strips (1/4 in. thick and 3 in. long) Add meat to coconut milk marinade and refrigerate covered at least 2 hours. Preheat broiler or a grill. Thread 1 or 2 pieces of meat onto each skewer. Grill or broil meat for 4-6 minutes per side or until cooked through. Makes about 10 skewers.
Spicy Peanut Sauce
1 can unsweetened coconut milk
1 T brown sugar
1 T red curry paste
1 T fish sauce
1 t. grated fresh ginger
1 garlic clove, minced
1/2 c. peanut butter
In small saucepan, combine coconut milk, brown sugar, curry paste, fish sauce, ginger and garlic over medium heat. Bring to a simmer and cook for 2 minutes. Reduce the heat to low and stir in the peanut butter. Cook for 3 more minutes or until peanut butter is well blended. Serve warm. Makes 2 1/3 cups.
Courtesy of Family Fun Magazine
Yummy Gyros
Ingredients:
1/4 c. olive oil
1/2 c. minced onion
2 garlic cloves, minced
1 1/2 lbs ground lamb
2 T. lemon juice
2 t. fresh oregano (1/2 t. dried)
1 t. fresh rosemary (1/4 t. dried)
1 t. cumin
1 t. salt
1/4 t. black pepper
pita bread
lettuce
tomato, sliced
red onion, thinly sliced
Tzatziki
mint leaves
Directions:
Heat 2 T of oil in large saute pan over medium heat. Add the minced onion and cook until translucent, about two minutes. Add garlic and cook another two minutes. Transfer onion mixture into bowl and let it cool. Add lamb, lemon juice, oregano, rosemary, cumin , salt and pepper to inion mixture and mix well.
Form the meat into 8 thin patties, each about 2/12 inches in diameter. Heat remaining oil in saute pan over medium high heat. Add lamb patties and cook for about five minutes or until juices run clear, flipping patties halfway through. Fill each pita pocket with meat patty, lettuce tomato, red onion, tztsiki and mint leaves. Makes 8 gyros
Tzatziki recipe:
2 c. plain yogurt
1 large cucumber, peeled and seeded
1 large garlic clove, minced
1 T olive oil
1 T lemon juice
1/2 t. salt
1/8 t. black pepper
strain yogurt (coffee filter, colander in refrigerator for 3 hours for thicker sauce.) When yogurt is ready, grate cucumber and place it in strainer, squeeze cucumber to release some of its liquid. Place yogurt in bowl and add cucumber and remaining ingredients. Stir to combine. makes about 2 1/4 cups.
Courtesy of Family Fun magazine.
1/4 c. olive oil
1/2 c. minced onion
2 garlic cloves, minced
1 1/2 lbs ground lamb
2 T. lemon juice
2 t. fresh oregano (1/2 t. dried)
1 t. fresh rosemary (1/4 t. dried)
1 t. cumin
1 t. salt
1/4 t. black pepper
pita bread
lettuce
tomato, sliced
red onion, thinly sliced
Tzatziki
mint leaves
Directions:
Heat 2 T of oil in large saute pan over medium heat. Add the minced onion and cook until translucent, about two minutes. Add garlic and cook another two minutes. Transfer onion mixture into bowl and let it cool. Add lamb, lemon juice, oregano, rosemary, cumin , salt and pepper to inion mixture and mix well.
Form the meat into 8 thin patties, each about 2/12 inches in diameter. Heat remaining oil in saute pan over medium high heat. Add lamb patties and cook for about five minutes or until juices run clear, flipping patties halfway through. Fill each pita pocket with meat patty, lettuce tomato, red onion, tztsiki and mint leaves. Makes 8 gyros
Tzatziki recipe:
2 c. plain yogurt
1 large cucumber, peeled and seeded
1 large garlic clove, minced
1 T olive oil
1 T lemon juice
1/2 t. salt
1/8 t. black pepper
strain yogurt (coffee filter, colander in refrigerator for 3 hours for thicker sauce.) When yogurt is ready, grate cucumber and place it in strainer, squeeze cucumber to release some of its liquid. Place yogurt in bowl and add cucumber and remaining ingredients. Stir to combine. makes about 2 1/4 cups.
Courtesy of Family Fun magazine.
Tasty Taco Fillings
Here is another winner (well, at least it looks like a winner) from Family Fun.
Chicken:
1 T. vegetable oil
1/2 c. minced onion
2 garlic cloves, minced
1 serrano chili, minced
1/2 c. tomato sauce
1 t. cumin
1/2 t. salt
3 1/2 c. shredded cooked chicken
12 flour tortillas
Beef:
1 T. veg. oil
3/4 c. minced onion
1 garlic clove
2 t. cumin
2 t. chili powder
1 1/2 lbs ground beef
2 T tomato paste
1/2 t. salt
1/4 t. black pepper
12 flour tortillas
Ingredients:
Heat oil in large skillet and add onion, garlic and chili. Saute about six minutes. Add tomato sauce, cumin and salt and continue to cook about one minute. Add chicken/beef and cook until heated through, about 2 minutes. Taste and adjust seasoning as necessary. Serve in tortillas and top with guacamole, cheese, tomato and lettuce
Courtesy of Family Fun Magazine
Chicken:
1 T. vegetable oil
1/2 c. minced onion
2 garlic cloves, minced
1 serrano chili, minced
1/2 c. tomato sauce
1 t. cumin
1/2 t. salt
3 1/2 c. shredded cooked chicken
12 flour tortillas
Beef:
1 T. veg. oil
3/4 c. minced onion
1 garlic clove
2 t. cumin
2 t. chili powder
1 1/2 lbs ground beef
2 T tomato paste
1/2 t. salt
1/4 t. black pepper
12 flour tortillas
Ingredients:
Heat oil in large skillet and add onion, garlic and chili. Saute about six minutes. Add tomato sauce, cumin and salt and continue to cook about one minute. Add chicken/beef and cook until heated through, about 2 minutes. Taste and adjust seasoning as necessary. Serve in tortillas and top with guacamole, cheese, tomato and lettuce
Courtesy of Family Fun Magazine
Spicy Green Beans with Pork
My mom personally requested this recipe out of the Family Fun magazine for October. I'll admit I've never tried it, but when I do, I'm going to opt for the less spicy route...
Ingredients:
1 lb pork tenderloin
3 T soy sauce
2 T rice wine
1/4 t. black pepper
1/4 c. chicken stock
1 T spicy bean sauce
1 T hoisin sauce
1 1/2 t. chili garlic sauce
1 1/2 t. sugar
1 t. sesame oil
2 t. cornstarch
1/4 c. vegetable oil
1 lb green beans (trimmed and snapped in half)
3 garlic cloves
1 pice fresh ginger, peeled and minced
4 green onions, thinly sliced
1/4 c. toated sesame seeds
Directions: Shave pork into thin strips. In small bowl, toss shaved pork with 2 T soy sauce, 1 T rice wine and the pepper. Marinate pork at room temperature while assembling the rest of the ingredients.
In a separate bowl, combine remaining tablespoon of soy sauce, the remaining tablespoon of rice wine, the stock, spicy bean sauce, hoisin, chili garlic sauce, sugar, sesame oil, and cornstarch and set aside.
Heat wok or frying pan over medium high heat and add oil. Stir fry the beans until they begin to brown and blister (10 mins). Remove beans using slotted spoon and pour off all but 2 T of the oil.
Return the pan to the heat and add pork, garlic and ginger. Stir fry mixture until pork is no longer pink, about three minutes. Add green onions and cook for 1 minute. Add reserved sauce and green beans. Mix well and cook until sauce begins to thicken, about one minute. Finally, sprinkle sesame seeds on before serving. Makes about five cups.
Courtesy of Family Fun Magazine.
Ingredients:
1 lb pork tenderloin
3 T soy sauce
2 T rice wine
1/4 t. black pepper
1/4 c. chicken stock
1 T spicy bean sauce
1 T hoisin sauce
1 1/2 t. chili garlic sauce
1 1/2 t. sugar
1 t. sesame oil
2 t. cornstarch
1/4 c. vegetable oil
1 lb green beans (trimmed and snapped in half)
3 garlic cloves
1 pice fresh ginger, peeled and minced
4 green onions, thinly sliced
1/4 c. toated sesame seeds
Directions: Shave pork into thin strips. In small bowl, toss shaved pork with 2 T soy sauce, 1 T rice wine and the pepper. Marinate pork at room temperature while assembling the rest of the ingredients.
In a separate bowl, combine remaining tablespoon of soy sauce, the remaining tablespoon of rice wine, the stock, spicy bean sauce, hoisin, chili garlic sauce, sugar, sesame oil, and cornstarch and set aside.
Heat wok or frying pan over medium high heat and add oil. Stir fry the beans until they begin to brown and blister (10 mins). Remove beans using slotted spoon and pour off all but 2 T of the oil.
Return the pan to the heat and add pork, garlic and ginger. Stir fry mixture until pork is no longer pink, about three minutes. Add green onions and cook for 1 minute. Add reserved sauce and green beans. Mix well and cook until sauce begins to thicken, about one minute. Finally, sprinkle sesame seeds on before serving. Makes about five cups.
Courtesy of Family Fun Magazine.
Thursday, March 6, 2008
Dixie's Pizza Crust
2 cups of quite warm milk (or 2/3 cup powdered milk and almost 2 cups of water)
1 Tbl. sugar
1/2 tsp. salt
2 Tbl. oil
1 Tbl. yeast
4-5 cups of flour
Mix well on bread hook, add flour until dough is only slightly tacky to the touch. Divide dough in two and shape into balls. Let rise five-ten minutes. Knead, toss, roll, poke. Prebake crust at 425 for five minutes. After placement of toppings, bake ten to fifteen minutes until cheese is light brown. Mangia!
1 Tbl. sugar
1/2 tsp. salt
2 Tbl. oil
1 Tbl. yeast
4-5 cups of flour
Mix well on bread hook, add flour until dough is only slightly tacky to the touch. Divide dough in two and shape into balls. Let rise five-ten minutes. Knead, toss, roll, poke. Prebake crust at 425 for five minutes. After placement of toppings, bake ten to fifteen minutes until cheese is light brown. Mangia!
Sunday, March 2, 2008
Turkey & Cranberry Round
2 cups chopped cooked turkey
1 1/4 cups (5 ounces) shredded Swiss cheese
1/2 cup sliced celery
1/2 cup sweetened dried cranberries
3 tablespoons snipped fresh parsley
1/2 cup mayonnaise
2 tablespoons honey Dijon mustard
1/2 teaspoon coarsely ground black pepper
1 egg white, lightly beaten.
1. Preheat oven to 375 F. Combine turkey, 1 cup of the cheese, celery, cranberries, parsley, mayonnaise, mustard and black pepper. Mix well.
2. Scoop filling evenly over desired shape; finish shape as directed. Brush with egg white. Sprinkle with remaining cheese. Bake 25-30 minutes or until golden brown.
Yield: 8 Servings
Courtesy of Pampered Chef
1 1/4 cups (5 ounces) shredded Swiss cheese
1/2 cup sliced celery
1/2 cup sweetened dried cranberries
3 tablespoons snipped fresh parsley
1/2 cup mayonnaise
2 tablespoons honey Dijon mustard
1/2 teaspoon coarsely ground black pepper
1 egg white, lightly beaten.
1. Preheat oven to 375 F. Combine turkey, 1 cup of the cheese, celery, cranberries, parsley, mayonnaise, mustard and black pepper. Mix well.
2. Scoop filling evenly over desired shape; finish shape as directed. Brush with egg white. Sprinkle with remaining cheese. Bake 25-30 minutes or until golden brown.
Yield: 8 Servings
Courtesy of Pampered Chef
Thursday, January 17, 2008
Grilled Rosemary Pork Chops
These are SO yummy. I thought I'd died and gone to pork chop heaven when I first tried them. We make them often in the summer.
Ingredients:
4 boneless pork loin chops, cut 3/4-1 inch thick
4 t. olive oil
2 t. rosemary
1/2 t. salt
Directions:
prepare grill for direct cooking over medium colas. Brush both sides of pork chops with oil and sprinkle rosemary and salt on them. Place chops on grid of grill. Grill uncovered for 12-16 minutes
Yield: 4 servings
Courtesy of Pampered Chef
Ingredients:
4 boneless pork loin chops, cut 3/4-1 inch thick
4 t. olive oil
2 t. rosemary
1/2 t. salt
Directions:
prepare grill for direct cooking over medium colas. Brush both sides of pork chops with oil and sprinkle rosemary and salt on them. Place chops on grid of grill. Grill uncovered for 12-16 minutes
Yield: 4 servings
Courtesy of Pampered Chef
South of the Border Steaks
These are quite possibly the tastiest steaks I've ever eaten in my life. I've only had them once, but they are definitely on the menu for this week! Try them!
Ingredients:
1 small tomato, chopped
1/4 c. fresh snipped cilantro
1 lime
1/2 cup shredded Mexican cheese blend, divided
1 t. southwest seasoning mix
2 garlic cloves, pressed
1/2 t. salt
2 boneless beef top loin steaks, cut 1 inch thick
Directions:
1. Prepare grill for direct cooking over medium coals. Chop tomato and snip cilantro. Juice lime (1 t. juice). Combine juice, tomato, cilantro and 1/4 cup of cheese and seasoning mix into small bowl and set aside.
2. Combine pressed garlic and salt into bowl. Spread over both sides of the steaks.
3. Place steaks on grill and grill uncovered for 15-18 minutes, turning occasionally. About 2 minutes before steaks are done, remove and sprinkle with tomato mixture and and sprinkle with cheese. Continue cooking until steaks reach desired doneness and cheese is melted.
Serve with grilled potatoes and grilled corn on the cob with cilantro lime butter.
Cilantro Lime Butter for 6 Ears corn:
1/4 c. butter, softened
1 lime
1 t. finely snipped cilantro
1/4 salt
Courtesy of Pampered Chef
Ingredients:
1 small tomato, chopped
1/4 c. fresh snipped cilantro
1 lime
1/2 cup shredded Mexican cheese blend, divided
1 t. southwest seasoning mix
2 garlic cloves, pressed
1/2 t. salt
2 boneless beef top loin steaks, cut 1 inch thick
Directions:
1. Prepare grill for direct cooking over medium coals. Chop tomato and snip cilantro. Juice lime (1 t. juice). Combine juice, tomato, cilantro and 1/4 cup of cheese and seasoning mix into small bowl and set aside.
2. Combine pressed garlic and salt into bowl. Spread over both sides of the steaks.
3. Place steaks on grill and grill uncovered for 15-18 minutes, turning occasionally. About 2 minutes before steaks are done, remove and sprinkle with tomato mixture and and sprinkle with cheese. Continue cooking until steaks reach desired doneness and cheese is melted.
Serve with grilled potatoes and grilled corn on the cob with cilantro lime butter.
Cilantro Lime Butter for 6 Ears corn:
1/4 c. butter, softened
1 lime
1 t. finely snipped cilantro
1/4 salt
Courtesy of Pampered Chef
Wednesday, January 16, 2008
Home Style Turkey Hash
This recipes is FANTASTIC for after Thanksgiving or whenever you have loads of turkey leftover.
Ingredients:
2 cups shredded or cubed turkey breast
4 slices bacon
3 cups frozen, seasoned, chunky style hashbrowns
3/4 cup reg or green pepper (or both) chopped
1/4 medium red union (diced)
Fresh ground black pepper
1 cup prepared turkey gravy
Directions:
1. cut bacon into 1 inch pieces using shears, place in large skillet and cook until crisp. Remove pan from heat and drain the grease in small bowl.
2. Return 2 t. bacon drippings to pan and add frozen potatoes, forming single layer. Cook potatoes, without stirring, over medium heat for 8-10 minutes or until browned on one side.
3. Meanwhile, chop bell pepper and onion. Stir potatoes and continue to cook 3 minutes. Add bell pepper and onion and cook 2-3 more minutes.
4. Stir in turkey and reserved bacon. Drizzle mixture with 1-2 t. bacon drippings to moisten if desired. Heat thoroughly. Season to taste with black pepper.
5. Heat gravy and serve with hash.
Courtesy of Pampered Chef
Ingredients:
2 cups shredded or cubed turkey breast
4 slices bacon
3 cups frozen, seasoned, chunky style hashbrowns
3/4 cup reg or green pepper (or both) chopped
1/4 medium red union (diced)
Fresh ground black pepper
1 cup prepared turkey gravy
Directions:
1. cut bacon into 1 inch pieces using shears, place in large skillet and cook until crisp. Remove pan from heat and drain the grease in small bowl.
2. Return 2 t. bacon drippings to pan and add frozen potatoes, forming single layer. Cook potatoes, without stirring, over medium heat for 8-10 minutes or until browned on one side.
3. Meanwhile, chop bell pepper and onion. Stir potatoes and continue to cook 3 minutes. Add bell pepper and onion and cook 2-3 more minutes.
4. Stir in turkey and reserved bacon. Drizzle mixture with 1-2 t. bacon drippings to moisten if desired. Heat thoroughly. Season to taste with black pepper.
5. Heat gravy and serve with hash.
Courtesy of Pampered Chef
Quick Chicken Cacciatore
Ingredients:
1 pkg breaded chicken breat patties (partially thawed)
1 medium green bell pepper
4 ounces sliced mushrooms
1 small onion, chopped
8 oz uncooked linguine
2 cans Italian diced tomatoes (undrained)
1 garlic clove (pressed)
Fresh grated parmsan cheese
Directions:
Cut chicken into thin strips and cut bell pepper, cook linguine according to pkg directions. Meanwhile, in skillet, cook chicken patty strips for five minutes and then add tomatoes, bell pepper, mushrooms, onion and garlic. Bring to boil, cover, reduce heat and simmer for 8-10 minutes until vegetables are tender. Serve over hot linguine. Sprinkle with parmesan.
yields: 4 servings
Courtesy of Pampered Chef
1 pkg breaded chicken breat patties (partially thawed)
1 medium green bell pepper
4 ounces sliced mushrooms
1 small onion, chopped
8 oz uncooked linguine
2 cans Italian diced tomatoes (undrained)
1 garlic clove (pressed)
Fresh grated parmsan cheese
Directions:
Cut chicken into thin strips and cut bell pepper, cook linguine according to pkg directions. Meanwhile, in skillet, cook chicken patty strips for five minutes and then add tomatoes, bell pepper, mushrooms, onion and garlic. Bring to boil, cover, reduce heat and simmer for 8-10 minutes until vegetables are tender. Serve over hot linguine. Sprinkle with parmesan.
yields: 4 servings
Courtesy of Pampered Chef
Tuesday, December 18, 2007
Criminal Chicken
8 chicken breasts
3 eggs well beaten
3 cloves garlic, minced
salt and pepper to taste
1 1/2 cup bread crumbs
3 T. olive oil
3 T. butter
fresh mushrooms, sliced thick
4 slices swiss cheese
1/2 cup chicken broth
juice of one lemon
Add garlic and salt,pepper to eggs. Immerse chicken in eggs for 1 hour.
Roll in bread crumbs and sauté in olive oil and butter until golden brown. Place in large, shallow pan. Reserve butter and sauté mushrooms-sprinkle over chicken. Pour chicken broth over chicken and place half a slice of swiss cheese over chicken. Cover pan with foil and bake for 30-40 minutes at 350 degrees. Squeeze lemon juice over chicken after baking.
courtesy of Hannah M
3 eggs well beaten
3 cloves garlic, minced
salt and pepper to taste
1 1/2 cup bread crumbs
3 T. olive oil
3 T. butter
fresh mushrooms, sliced thick
4 slices swiss cheese
1/2 cup chicken broth
juice of one lemon
Add garlic and salt,pepper to eggs. Immerse chicken in eggs for 1 hour.
Roll in bread crumbs and sauté in olive oil and butter until golden brown. Place in large, shallow pan. Reserve butter and sauté mushrooms-sprinkle over chicken. Pour chicken broth over chicken and place half a slice of swiss cheese over chicken. Cover pan with foil and bake for 30-40 minutes at 350 degrees. Squeeze lemon juice over chicken after baking.
courtesy of Hannah M
Friday, November 2, 2007
Easy Frittata
This was SO good last night that even the kids enjoyed it! It tasted a tad like pesto and it was extremely fluffy. For those of you who don't know what a frittata is, it's kind of a cross between a quiche and an omlette. Give it a try, Heather said it was a cinch!
Ingredients:
8 eggs
2 Tbsp milk
1 plum tomato, chopped
1 cup Mozzarella Cheese, shredded
2 bacon strips, cooked and crumbled
1/2 cup white mushrooms, sliced
1/4 cup fresh basil, chopped
oil for pie pan
Directions:
1. In a bowl beat the eggs and milk together.
2. Mix in the tomato, 1/2 cup of Mozzarella cheese, bacon, mushrooms, and basil.
3. Oil the a 9" pie pan.
4. Pour the egg mixture into the pie plate.
5. Bake at 350F for 20 minutes.
6. Top the frittata with the remaining cheese and return to the over for 10 minutes, or until puffed and golden brown.
7. Remove from the oven and allow to stand for 5 minutes before cutting.
Courtesy of Paula L
Ingredients:
8 eggs
2 Tbsp milk
1 plum tomato, chopped
1 cup Mozzarella Cheese, shredded
2 bacon strips, cooked and crumbled
1/2 cup white mushrooms, sliced
1/4 cup fresh basil, chopped
oil for pie pan
Directions:
1. In a bowl beat the eggs and milk together.
2. Mix in the tomato, 1/2 cup of Mozzarella cheese, bacon, mushrooms, and basil.
3. Oil the a 9" pie pan.
4. Pour the egg mixture into the pie plate.
5. Bake at 350F for 20 minutes.
6. Top the frittata with the remaining cheese and return to the over for 10 minutes, or until puffed and golden brown.
7. Remove from the oven and allow to stand for 5 minutes before cutting.
Courtesy of Paula L
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