Marabella Chicken
¼ cup Italian seasoning
1 jar capers
½ tsp black pepper
½ cup olive oil
1 tsp. salt
½ cup lemon juice
1 cup prunes
1 jar Spanish olives
2 Tbs. garlic
1 bay leaf
Place 8-10 chicken breasts in a large bowl with lid. Pour all the above ingredients over chicken and marinate at least 4 hours. (Can marinate overnight.) Spray a cookie sheet and place chicken and marinade on sheet. Mix together ½ cup brown sugar and ½ cup apple juice and pour over chicken. (You may need 2 cookie sheets.) Bake 325˚ for 40 min. Serve on a tray.
Showing posts with label dinner. Show all posts
Showing posts with label dinner. Show all posts
Friday, June 25, 2010
Indian Chicken Curry
Indian Chicken Curry
Ingredients:
1.5 lbs of boneless/skinless chicken thighs (I used chicken breast)
3 tbsp Canola oil
1 Yellow onion sliced
2 cloves garlic minced
2 tbsp fresh ginger chopped (I used ground ginger like 1/2 tsp)
1/2 cup tomato sauce
2/3 cup chicken broth
2/3 cup plain yogurt
2 tsp Garam Marsala
2 tbsp cilantro chopped
1/2 cup roasted cashews chopped (I didn't use this)
1. Brown the chicken in oil
2. Using a slotted spoon transfer the chicken to a plate
3. Add onion to the drippings and saute for 4-5 minutes
4. Stir in garlic and ginger, saute until softened about 1 minute
5. Stir in tomato sauce and chicken broth
6. Return chicken to the sauce and bring to a simmer
7. Reduce heat to medium-low for about 20-25 minutes
8. Remove from heat and let stand for 5 minutes
9. Stir in yogurt garam marsala and 2 tbsps of cilantro
10. Serve over a bed of rice and sprinkle with cilantro and cashews
Don't add the yogurt too soon or it will curdle!
Ingredients:
1.5 lbs of boneless/skinless chicken thighs (I used chicken breast)
3 tbsp Canola oil
1 Yellow onion sliced
2 cloves garlic minced
2 tbsp fresh ginger chopped (I used ground ginger like 1/2 tsp)
1/2 cup tomato sauce
2/3 cup chicken broth
2/3 cup plain yogurt
2 tsp Garam Marsala
2 tbsp cilantro chopped
1/2 cup roasted cashews chopped (I didn't use this)
1. Brown the chicken in oil
2. Using a slotted spoon transfer the chicken to a plate
3. Add onion to the drippings and saute for 4-5 minutes
4. Stir in garlic and ginger, saute until softened about 1 minute
5. Stir in tomato sauce and chicken broth
6. Return chicken to the sauce and bring to a simmer
7. Reduce heat to medium-low for about 20-25 minutes
8. Remove from heat and let stand for 5 minutes
9. Stir in yogurt garam marsala and 2 tbsps of cilantro
10. Serve over a bed of rice and sprinkle with cilantro and cashews
Don't add the yogurt too soon or it will curdle!
Tuesday, January 26, 2010
Chicken Enchilada Pasta
Originally from My Kitchen Cafe. I used whole-wheat pasta and omitted the chilies because I could only find medium green enchilada sauce instead of mild. It worked great! You can garnish with extra sour cream, cheese, diced tomatoes, green onions, or crushed tortilla chips. I didn't try any of these and still thought it was really good. Can't really go wrong with lots of sour cream and cheese!
Ingredients:
2-3 chicken breasts, cooked and cubed or shredded
2 tablespoons olive oil
2 garlic cloves, finely minced
1 medium onion, diced
1 red pepper, diced
4-ounce can diced green chilies
1/2 teaspoon salt
2 teaspoons chili powder
1 teaspoon cumin
2 (10-oz) can green chili enchilada sauce
2/3 cup red enchilada sauce
1 can large black olives, cut into slices
1 cup sour cream
1 1/2 cups shredded cheese
16-20 oz. penne pasta (Depending on how "saucy" you want the pasta)
Directions:
1. Bring a large pot of water to a boil.
2. Cook the pasta until tender.
3. While the pasta is cooking, heat the oil in a large nonstick skillet and add the onion.
4. Cook for 2-3 minutes until onion is translucent.
5. Add the garlic and red pepper and cook for another 2 minutes, until pepper is barely tender.
6. Add the cooked chicken, green chilies, spices, enchilada sauces and olives.
7. Let the sauce simmer for about 8-10 minutes.
8. Add the sour cream and cheese and heat through, until the cheese is melted (but don't boil!).
9. Pour the sauce over the hot pasta.
Ingredients:
2-3 chicken breasts, cooked and cubed or shredded
2 tablespoons olive oil
2 garlic cloves, finely minced
1 medium onion, diced
1 red pepper, diced
4-ounce can diced green chilies
1/2 teaspoon salt
2 teaspoons chili powder
1 teaspoon cumin
2 (10-oz) can green chili enchilada sauce
2/3 cup red enchilada sauce
1 can large black olives, cut into slices
1 cup sour cream
1 1/2 cups shredded cheese
16-20 oz. penne pasta (Depending on how "saucy" you want the pasta)
Directions:
1. Bring a large pot of water to a boil.
2. Cook the pasta until tender.
3. While the pasta is cooking, heat the oil in a large nonstick skillet and add the onion.
4. Cook for 2-3 minutes until onion is translucent.
5. Add the garlic and red pepper and cook for another 2 minutes, until pepper is barely tender.
6. Add the cooked chicken, green chilies, spices, enchilada sauces and olives.
7. Let the sauce simmer for about 8-10 minutes.
8. Add the sour cream and cheese and heat through, until the cheese is melted (but don't boil!).
9. Pour the sauce over the hot pasta.
Wednesday, January 20, 2010
Shrimp Jambalaya
Shrimp Jambalaya
by: The New Creative Crock Pot Slow Cooker Cookbook
12 oz boneless skinless chicken breasts
8 oz smoked sausage of your choice
8 oz smoked ham, diced
1 green pepper, finely chopped
1 med onion, chopped
2 stalks celery, finely sliced
4 cloves garlic, minced
1 - 14.5 oz can whole tomatoes
1/3 c. tomato paste
1 c. chicken broth (or 1 bullion cube and 1 c. water)
1 Tbs dried parsley
1.5 tsp dried basil
1/2 tsp dried oregano
1.5 tsp prepared hot sauce
1.5 tsp cayenne pepper
1 tsp black pepper
salt to taste
1 lb. fresh shrimp
4 cups cooked rice
Cut chicken into bite sized pieces. Add all remaining ingredients, except shrimp and rice to crock pot.
Cover, cook 8 - 10 hours or on high for 3-4. Add shrimp during last 30 minutes of cooking.
Serve over rice when ready to serve.
*You can eyeball the meat proportions, and include/exclude what meat you want. You can also just buy Cajun seasoning to save some time on all the spices if you think you'll use it.
by: The New Creative Crock Pot Slow Cooker Cookbook
12 oz boneless skinless chicken breasts
8 oz smoked sausage of your choice
8 oz smoked ham, diced
1 green pepper, finely chopped
1 med onion, chopped
2 stalks celery, finely sliced
4 cloves garlic, minced
1 - 14.5 oz can whole tomatoes
1/3 c. tomato paste
1 c. chicken broth (or 1 bullion cube and 1 c. water)
1 Tbs dried parsley
1.5 tsp dried basil
1/2 tsp dried oregano
1.5 tsp prepared hot sauce
1.5 tsp cayenne pepper
1 tsp black pepper
salt to taste
1 lb. fresh shrimp
4 cups cooked rice
Cut chicken into bite sized pieces. Add all remaining ingredients, except shrimp and rice to crock pot.
Cover, cook 8 - 10 hours or on high for 3-4. Add shrimp during last 30 minutes of cooking.
Serve over rice when ready to serve.
*You can eyeball the meat proportions, and include/exclude what meat you want. You can also just buy Cajun seasoning to save some time on all the spices if you think you'll use it.
Tuesday, January 19, 2010
Kalua Pig - Mainland Style
This recipe comes from my Aunt Michelle who lives in Kona and my cousin Rachel. Definitely a traditional luau fare, but much easier than roasting a pig underground!
Ingredients:
Pork Butt/Shoulder
2 TBSP ginger (grated)
1/4 Cup Liquid Smoke
Rock Salt/Sea Salt Crystals
1 Cup Chicken Broth
Chopped Cabbage (optional)
Directions:
1. Brown the outside of the meat using your favorite seasoning salt (optional, I didn't).
2. Mix liquid smoke and ginger together and rub into the meat.
3. Then rub meat with salt.
4. Place meat in crock pot and pour in remaining liquid smoke mixture and chicken broth.
5. Cook on low setting for 8-10 hours.
6. Add salt as necessary.
7. When ready to serve, separate from the bone and pull apart, removing any visible fat.
8. Mix in cabbage and serve over rice.
Hint: The real flavor comes from the liquid smoke and the rock/sea salt so be generous with both.
Ingredients:
Pork Butt/Shoulder
2 TBSP ginger (grated)
1/4 Cup Liquid Smoke
Rock Salt/Sea Salt Crystals
1 Cup Chicken Broth
Chopped Cabbage (optional)
Directions:
1. Brown the outside of the meat using your favorite seasoning salt (optional, I didn't).
2. Mix liquid smoke and ginger together and rub into the meat.
3. Then rub meat with salt.
4. Place meat in crock pot and pour in remaining liquid smoke mixture and chicken broth.
5. Cook on low setting for 8-10 hours.
6. Add salt as necessary.
7. When ready to serve, separate from the bone and pull apart, removing any visible fat.
8. Mix in cabbage and serve over rice.
Hint: The real flavor comes from the liquid smoke and the rock/sea salt so be generous with both.
Super Easy Pork Tacos
My sisters would talk about this pork and I thought it sounded too easy to be that good, but it's is really easy and makes really good pork. Size doesn't matter too much, just pick something that works.
Ingredients:
1 jar of salsa
1 pork roast
Directions:
1. Put roast in crockpot.
2. Pour salsa over roast.
3. Cook on low for 6-8 hours, until meat can shred with a fork.
4. Use shredded pork as meat for soft tacos (or quesadillas or whatever else).
Ingredients:
1 jar of salsa
1 pork roast
Directions:
1. Put roast in crockpot.
2. Pour salsa over roast.
3. Cook on low for 6-8 hours, until meat can shred with a fork.
4. Use shredded pork as meat for soft tacos (or quesadillas or whatever else).
Chicken Crescents
To make this really easy, I just used canned chicken. FYI - I tend to have leftover chicken mixture.
Ingredients:
1/2 tea. pepper
8 oz. cream cheese
4 tea. butter, softened
2 c. chopped or shredded cooked chicken
2 pkgs. crescent rolls
Melted butter
Bread crumbs
Directions:
1. Preheat oven to 350 degrees.
2. Mix first 3 ingredients in a bowl.
3. Add chicken.
4. Open and lay out uncooked crescent rolls.
5. Drop a small ball of chicken mixture on wide end of uncooked crescent roll.
6. Roll up.
7. Dip roll in melted butter and roll in bread crumbs.
8. Bake for 20 minutes.
Ingredients:
1/2 tea. pepper
8 oz. cream cheese
4 tea. butter, softened
2 c. chopped or shredded cooked chicken
2 pkgs. crescent rolls
Melted butter
Bread crumbs
Directions:
1. Preheat oven to 350 degrees.
2. Mix first 3 ingredients in a bowl.
3. Add chicken.
4. Open and lay out uncooked crescent rolls.
5. Drop a small ball of chicken mixture on wide end of uncooked crescent roll.
6. Roll up.
7. Dip roll in melted butter and roll in bread crumbs.
8. Bake for 20 minutes.
Taco Soup
Super easy, super good!
Ingredients:
1 can chicken
1 can kidney beans
1 can black beans
1 can corn
1 can stewed tomatores
1 can tomato sauce
Taco seasoning to taste
Directions:
1. Warm chicken in bottom of saucepan, season it with taco seasoning.
2. Add all other ingredients.
3. Simmer until warm.
4. Serve with grated cheese, sour cream, and tortilla chips.
Ingredients:
1 can chicken
1 can kidney beans
1 can black beans
1 can corn
1 can stewed tomatores
1 can tomato sauce
Taco seasoning to taste
Directions:
1. Warm chicken in bottom of saucepan, season it with taco seasoning.
2. Add all other ingredients.
3. Simmer until warm.
4. Serve with grated cheese, sour cream, and tortilla chips.
Cheese Fondue
This can be made with any type of grated cheese. Buy stuff already cut up to make it super easy.
Ingredients:
2 - 10 3/4 oz. cans condensed cheese soup
2 cups grated sharp cheddar cheese
1 T. Worcestershire sauce
1 tea. lemon juice
Directions:
1. Combine all ingredients in pot and cook on medium-low until smooth.
2. Serve with fondue items such as:
Ingredients:
2 - 10 3/4 oz. cans condensed cheese soup
2 cups grated sharp cheddar cheese
1 T. Worcestershire sauce
1 tea. lemon juice
Directions:
1. Combine all ingredients in pot and cook on medium-low until smooth.
2. Serve with fondue items such as:
- grape tomatoes
- cut up hot dogs or li'l smokies
- carrots
- apples
- broccoli
- cauliflower
- string cheese
- celery
- bread cubes
Southwestern Turkey Burger
Can't remember where I originally got this. Don't be afraid of the turkey! To me, it tastes better than ground beef. I love these burgers. I'm a huge condiment fan and I don't think these need any.
Ingredients:
1 egg white, lightly beaten
1/3 cup cheddar cheese, diced
12 oz. lean ground turkey
1/4 tsp. salt
1 cup kidney beans, drained and rinsed
1/3 cup breadcrumbs
2/3 cup chopped onions
2/3 cup salsa (plus more for topping, if desired)
1 T. canola oil
1 cup green-leaf lettuce (for topping, if desired)
4-6 English muffins or whole-wheat bagels, split and toasted
Directions:
1. In a large bowl, combine egg white, cheese, turkey, salt, kidney beans, breadcrumbs, onion, and salsa and mix thoroughly.
2. Divide the mixture and form 4-6 patties.
3. Tuck any pieces of cheese into the burgers with your fingertips to prevent scorching.
4. Heat oil in a large nonstick pan over medium heat.
5. Add burgers and cook 6-7 minutes per side or until cooked through. (Be careful when flipping, because they have a tendency to fall apart a bit.)
6. Serve on English muffins or bagels with desired toppings.
Ingredients:
1 egg white, lightly beaten
1/3 cup cheddar cheese, diced
12 oz. lean ground turkey
1/4 tsp. salt
1 cup kidney beans, drained and rinsed
1/3 cup breadcrumbs
2/3 cup chopped onions
2/3 cup salsa (plus more for topping, if desired)
1 T. canola oil
1 cup green-leaf lettuce (for topping, if desired)
4-6 English muffins or whole-wheat bagels, split and toasted
Directions:
1. In a large bowl, combine egg white, cheese, turkey, salt, kidney beans, breadcrumbs, onion, and salsa and mix thoroughly.
2. Divide the mixture and form 4-6 patties.
3. Tuck any pieces of cheese into the burgers with your fingertips to prevent scorching.
4. Heat oil in a large nonstick pan over medium heat.
5. Add burgers and cook 6-7 minutes per side or until cooked through. (Be careful when flipping, because they have a tendency to fall apart a bit.)
6. Serve on English muffins or bagels with desired toppings.
Ravioli with Balsamic Brown Butter
From Giada De Laurentis via Food Network. This was really yummy the first time I made it and then not as yummy when I made it for dinner group. Maybe because I pushed my luck by using some whole-wheat ravioli? I don't know, but it's quite good when done well! Also, we're not huge nut people, but really liked the addition of the toasted walnuts to this. It adds a ton.
Ingredients:
18 to 20 ounces store-bought ravioli (cheese, mushroom, or squash)
6 tablespoons unsalted butter
2 tablespoons balsamic vinegar
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
1/3 cup toasted, chopped walnuts
1/4 cup grated Parmesan
Directions:
1. Bring a large pot of salted water to a boil over high heat.
2. Add the ravioli and cook 4 to 5 minutes, until tender but still firm to the bite, stirring occasionally. (I like mine soft, not firm.)
3. Drain ravioli onto a large serving platter.
4. Meanwhile, in a medium saucepan cook the butter over medium heat, stirring occasionally.
5. When the foam subsides, and the butter begins to turn a golden brown, about 3 minutes, turn off the heat.
6. Let cool for about 1 minute.
7. Stir in the balsamic vinegar, salt, and pepper.
8. Transfer the ravioli to the saucepan with the balsamic brown butter.
9. Sprinkle walnuts and Parmesan over the top. Serve immediately.
Ingredients:
18 to 20 ounces store-bought ravioli (cheese, mushroom, or squash)
6 tablespoons unsalted butter
2 tablespoons balsamic vinegar
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
1/3 cup toasted, chopped walnuts
1/4 cup grated Parmesan
Directions:
1. Bring a large pot of salted water to a boil over high heat.
2. Add the ravioli and cook 4 to 5 minutes, until tender but still firm to the bite, stirring occasionally. (I like mine soft, not firm.)
3. Drain ravioli onto a large serving platter.
4. Meanwhile, in a medium saucepan cook the butter over medium heat, stirring occasionally.
5. When the foam subsides, and the butter begins to turn a golden brown, about 3 minutes, turn off the heat.
6. Let cool for about 1 minute.
7. Stir in the balsamic vinegar, salt, and pepper.
8. Transfer the ravioli to the saucepan with the balsamic brown butter.
9. Sprinkle walnuts and Parmesan over the top. Serve immediately.
Stacked Enchiladas
Originally from Kristin Ellis' blog who got them from someone else, I think. Apparently you can do green enchilada sauce with Monterrey Jack cheese, but I've never tried it. I'm sure it'd be great too though!
Ingredients:
6 Corn tortillas
2 1/2 cups grated cheddar cheese
1 (10 oz) can of red enchilada sauce (I use Old El Paso medium)
2 cups cooked chicken pieces
1 cup sour cream
1/4 c chopped green onions
1 tsp. cumin
Directions:
1. Combine sour cream and cumin.
2. Add chicken and green onions and set aside.
3. Dip 1 tortilla into enchilada sauce - don't drain excess.
4. Place tortilla in round casserole dish.
5. Top with 1/6 of the chicken mixture, then sprinkle with 1/3 cup of cheese.
6. Repeat layers.
7. Before adding last cheese, pour any remaining enchilada sauce over all.
8. Top with cheese.
9. Bake at 350 for 40 minutes.
Ingredients:
6 Corn tortillas
2 1/2 cups grated cheddar cheese
1 (10 oz) can of red enchilada sauce (I use Old El Paso medium)
2 cups cooked chicken pieces
1 cup sour cream
1/4 c chopped green onions
1 tsp. cumin
Directions:
1. Combine sour cream and cumin.
2. Add chicken and green onions and set aside.
3. Dip 1 tortilla into enchilada sauce - don't drain excess.
4. Place tortilla in round casserole dish.
5. Top with 1/6 of the chicken mixture, then sprinkle with 1/3 cup of cheese.
6. Repeat layers.
7. Before adding last cheese, pour any remaining enchilada sauce over all.
8. Top with cheese.
9. Bake at 350 for 40 minutes.
Slow Cooker Italian Beef for Sandwiches
Originally from allrecipes.com
Ingredients:
1 1/2 cups beef broth
1 cup water
1 teaspoon salt
1 teaspoon ground black pepper
1 teaspoon dried oregano
1 teaspoon dried basil
1 teaspoon onion salt
1 teaspoon dried parsley
1 teaspoon garlic powder
1 bay leaf
1 (.7 ounce) package dry Italian-style salad dressing mix (such as Good Seasons brand)
1 (5 pound) chuck roast
Directions:
1. Combine water and beef broth with salt, ground black pepper, oregano, basil, onion salt, parsley, garlic powder, bay leaf, and salad dressing mix. Whisk to combine.
2. Place roast in slow cooker, and pour salad dressing mixture over the meat.
3. Cover, and cook on Low for 10 to 12 hours, or on High for 4 to 5 hours.
4. When done, remove bay leaf, and shred meat with a fork (I did this step about 45 minutes before eating so the shredded meat had time to absorb more of the juices in the crockpot).
5. Serve on crusty rolls with cheese, if desired.
Ingredients:
1 1/2 cups beef broth
1 cup water
1 teaspoon salt
1 teaspoon ground black pepper
1 teaspoon dried oregano
1 teaspoon dried basil
1 teaspoon onion salt
1 teaspoon dried parsley
1 teaspoon garlic powder
1 bay leaf
1 (.7 ounce) package dry Italian-style salad dressing mix (such as Good Seasons brand)
1 (5 pound) chuck roast
Directions:
1. Combine water and beef broth with salt, ground black pepper, oregano, basil, onion salt, parsley, garlic powder, bay leaf, and salad dressing mix. Whisk to combine.
2. Place roast in slow cooker, and pour salad dressing mixture over the meat.
3. Cover, and cook on Low for 10 to 12 hours, or on High for 4 to 5 hours.
4. When done, remove bay leaf, and shred meat with a fork (I did this step about 45 minutes before eating so the shredded meat had time to absorb more of the juices in the crockpot).
5. Serve on crusty rolls with cheese, if desired.
Friday, September 18, 2009
California Grilled Veggie Sandwiches
I think the sauce really makes this sandwich what it is. The bread helps, too. This recipe is slightly adapted from a highly-rated one I got on All Recipes. The original calls for foccacia bread which I've tried and is good. I prefer (homemade) ciabatta because the flavor of the sauce and veggies really comes out that way. You can also switch up the veggies (add mushroom or eggplant) and cheeses (feta, provolone, parmesan...) to suit your desires.Ingredients:
Sauce -
1/4 cup light mayonnaise
3 cloves garlic, minced
1 tablespoon lemon juice
Sandwich -
1 T. olive oil
1 red bell peppers, sliced
2 small zucchini, sliced
1 red onion, sliced
1 small yellow squash, sliced
Good bread (foccacia, ciabatta, etc...)
Your choice of cheese (optional; I've used Parmesan and Provolone)
Directions:
1. In a bowl mix sauce ingredients (mayo, garlic, lemon juice); refrigerate until ready to use.
2. Preheat grill or broiler.
3. In a separate bowl, toss veggies with olive oil until all are coated.
4. Grill or broil, turning as necessary and watching carefully until veggies are done to your likely.
5. Assemble sandwich: put sauce on bread, top with veggies, add cheese (if desired).
6. Enjoy the vegetarian goodness!
Sunday, May 3, 2009
Penne Rosa
I love this recipe. I made it a little too spicy for you last week. Just adjust the amount of red pepper flakes to suit your family!
Ingredients
1 (1 lb) box penne pasta
1 lb boneless chicken breast
1 (8 ounce) box frozen chopped spinach (I used fresh spinach and chopped it up myself)
1 (14 1/2 ounce) can Italian style diced tomatoes (drained)
2 (16 ounce) jars alfredo sauce(I use 'light' alfredo sauce to cut a few calories)
1 (8 ounce) can tomato sauce
1 (8 ounce) container sliced mushrooms red pepper flakes
parmesan cheese (optional)
Directions
1 Fill a medium size pot with water and add red pepper flakes, bring to boil and penne noodles.
2 Cut chicken into pieces and cook thorougly. Set aside and keep warm.
3 Saute mushrooms.
4 Unthaw spinach and drain out all excess water.
5 In a large saucepan mix alfredo sauce, tomatoes, tomato sauce, mushrooms, spinach and more red pepper flakes (to taste). Simmer on low for 15-20 minute.
6 Drain pasta and place in a large serving bowl.
7 Add chicken to pasta and stir.
8 Add sauce and stir.
9 Serve immediately and sprinkle with parmesean cheese and additional red pepper flakes if desired.
Ingredients
1 (1 lb) box penne pasta
1 lb boneless chicken breast
1 (8 ounce) box frozen chopped spinach (I used fresh spinach and chopped it up myself)
1 (14 1/2 ounce) can Italian style diced tomatoes (drained)
2 (16 ounce) jars alfredo sauce(I use 'light' alfredo sauce to cut a few calories)
1 (8 ounce) can tomato sauce
1 (8 ounce) container sliced mushrooms red pepper flakes
parmesan cheese (optional)
Directions
1 Fill a medium size pot with water and add red pepper flakes, bring to boil and penne noodles.
2 Cut chicken into pieces and cook thorougly. Set aside and keep warm.
3 Saute mushrooms.
4 Unthaw spinach and drain out all excess water.
5 In a large saucepan mix alfredo sauce, tomatoes, tomato sauce, mushrooms, spinach and more red pepper flakes (to taste). Simmer on low for 15-20 minute.
6 Drain pasta and place in a large serving bowl.
7 Add chicken to pasta and stir.
8 Add sauce and stir.
9 Serve immediately and sprinkle with parmesean cheese and additional red pepper flakes if desired.
Parmesan Chicken
Parmesan Chicken
6 boneless skinless chicken breasts
½ cup grated parmesan cheese
¼ cup dry bread crumbs, or crushed croutons
1 tsp dried oregano leaves
1 tsp dried parsley
¼ tsp paprika
¼ tsp salt
½ tsp black pepper
6 croissants
1. Preheat oven to 400 degrees.
2. Spray cookie sheet with cooking spray.
3. Mix parmesan, bread crumbs, and seasonings in a plastic bag.
4. Shake chicken breasts in the seasoning bag and place on the cookie sheet.
5. Bake for 20 – 25 minutes.
6. Serve on the croissants.
6 boneless skinless chicken breasts
½ cup grated parmesan cheese
¼ cup dry bread crumbs, or crushed croutons
1 tsp dried oregano leaves
1 tsp dried parsley
¼ tsp paprika
¼ tsp salt
½ tsp black pepper
6 croissants
1. Preheat oven to 400 degrees.
2. Spray cookie sheet with cooking spray.
3. Mix parmesan, bread crumbs, and seasonings in a plastic bag.
4. Shake chicken breasts in the seasoning bag and place on the cookie sheet.
5. Bake for 20 – 25 minutes.
6. Serve on the croissants.
Lasagna
Lasagna
(Marie Gray)
1 pound lasagna noodles
1 pound ground beef
1 (26 oz.) jar spaghetti sauce (sometimes I make my own spaghetti sauce)
1 (15 oz.) container Ricotta cheese
½ cup grated parmesan cheese
2 eggs
4 cups shredded mozzarella cheese
**************************************
1. Bring about 8 cups water to a boil.
2. Cook ground beef, and drain fat.
3. Add spaghetti sauce to meat and cook several minutes to blend flavors. (can add ¼ tsp garlic powder if you wish)
4. While sauce is cooking, add noodles to water and boil according to directions on the package, stirring occasionally, especially the first few minutes. When done, drain and keep noodles in pot. Cover them with cold water. (this makes them easier to handle – not so hot)
5. In a bowl, combine ricotta, parmesan, and eggs.
6. Preheat oven to 350 degrees.
7. Spread ½ cup meat sauce in the bottom of a 9x13 baking dish.
8. Top with 4 noodles, ricotta mixture, sauce, and cheese. (repeat this 4 or 5 times until ingredients are gone, or dish is full)
9. Cover with foil and bake for 1 hour. (tent the foil so all the cheese doesn’t stick to it when it melts)
10. Cool at least 15 minutes before serving.
(Marie Gray)
1 pound lasagna noodles
1 pound ground beef
1 (26 oz.) jar spaghetti sauce (sometimes I make my own spaghetti sauce)
1 (15 oz.) container Ricotta cheese
½ cup grated parmesan cheese
2 eggs
4 cups shredded mozzarella cheese
**************************************
1. Bring about 8 cups water to a boil.
2. Cook ground beef, and drain fat.
3. Add spaghetti sauce to meat and cook several minutes to blend flavors. (can add ¼ tsp garlic powder if you wish)
4. While sauce is cooking, add noodles to water and boil according to directions on the package, stirring occasionally, especially the first few minutes. When done, drain and keep noodles in pot. Cover them with cold water. (this makes them easier to handle – not so hot)
5. In a bowl, combine ricotta, parmesan, and eggs.
6. Preheat oven to 350 degrees.
7. Spread ½ cup meat sauce in the bottom of a 9x13 baking dish.
8. Top with 4 noodles, ricotta mixture, sauce, and cheese. (repeat this 4 or 5 times until ingredients are gone, or dish is full)
9. Cover with foil and bake for 1 hour. (tent the foil so all the cheese doesn’t stick to it when it melts)
10. Cool at least 15 minutes before serving.
Wild rice soup
Wild Rice Soup (I usually double this)
2 Tbs. butter 2 cups cooked wild rice
1 Tbs. minced onion 1 cup half & half
¼ cup flour 1/3 cup grated carrots
4 cups chicken broth 3 Tbs. blanced, slivered almonds
Melt butter in large pan (dutch oven-size) and sauté onions until tender. Blend in flour and cook for 2 minutes. Gradually add the chicken broth, stirring constantly until mixture thickens. Add grated carrots and cook for 5 minutes. Stir in rice and almonds and simmer about 5 minutes. Blend in the half & half and heat to serving temperature
Do not boil.
Variations: Add 1/3 cup minced ham, 1 cup cooked chicken, and/or ½ cup frozen or canned corn with the rice and almonds.
NOTE: I cook the wild rice the day before. Cook 1 cup wild rice in 3 ½ cups water
After it starts to boil, cover and reduce heat and let simmer until water is absorbed—it takes about an hour.
2 Tbs. butter 2 cups cooked wild rice
1 Tbs. minced onion 1 cup half & half
¼ cup flour 1/3 cup grated carrots
4 cups chicken broth 3 Tbs. blanced, slivered almonds
Melt butter in large pan (dutch oven-size) and sauté onions until tender. Blend in flour and cook for 2 minutes. Gradually add the chicken broth, stirring constantly until mixture thickens. Add grated carrots and cook for 5 minutes. Stir in rice and almonds and simmer about 5 minutes. Blend in the half & half and heat to serving temperature
Do not boil.
Variations: Add 1/3 cup minced ham, 1 cup cooked chicken, and/or ½ cup frozen or canned corn with the rice and almonds.
NOTE: I cook the wild rice the day before. Cook 1 cup wild rice in 3 ½ cups water
After it starts to boil, cover and reduce heat and let simmer until water is absorbed—it takes about an hour.
Mom’s 3-Color Tortilla Soup
This is one of my favorite soup recipes. Andrea, you asked for this recipe like 3 months ago and I am just now posting it. Sorry I am such a slacker.
Mom’s 3-Color Tortilla Soup
By: Frances Gray
1 Tbs. fat or oil
2-4 cloves of garlic, minced
1 cup onion, diced (or 2 Tbs. dry onion flakes added with canned tomatoes)
½ cup carrots, sliced (or one can)
1 medium zucchini sliced (cut lengthwise in quarters, trim out seeds, slice ¼ inch)
½ cup celery chopped
½ red bell pepper diced small
1 Tbs. ground cumin
1 tsp. dried oregano
1 cup medium or mild salsa
Optional: 1 small can of diced green chilies added with canned vegetables
1 quart chicken broth (or two, according to soup texture desired)
1 bunch fresh cilantro chopped (but across with scissors, and reserve a little for garnish)
1 can corn undrained (or, fresh corn is nice)
1 ½ cups cooked chicken chopped or torn
1 can tomatoes, diced
1 tsp. salt
½ tsp. ground pepper
1-2 cups tortilla chips, broken into small pieces (or noodle shaped tortilla chips)
Optional: ½ cup white cheese grated for garnish when serving (might make soup stringy)
In a large saucepan, melt the fat or oil over medium heat. Add the garlic, onion, carrots*, zucchini, celery and red bell pepper. Sauté for about 3 minutes, stirring occasionally, until the onion is translucent. Stir in the cumin and oregano and continue stirring another minute to combine the spices and vegetables. Add the salsa, broth, cilantro, corn, cooked chicken, and tomatoes. (Also add the diced green chilies if you are using them. ) Season with salt and pepper. Bring mixture to a boil, then simmer for 10 minutes.
To serve, garnish bowls of soup with fresh cilantro and pass around broken tortilla chips or noodle shaped chips and grated cheese (optional) to put on top.
Makes 8 servings.
*If carrots are canned add them with the salsa, etc.
(NOTE: Recipe can be altered according to preference or what you have on hand.)
Creamy Chicken Italiano
Creamy Chicken Italiano
8 boneless skinless chicken-breasts (cut in half)
1 envelop dry Italian salad dressing mix
¼ cup water
8-oz pkg. cream cheese (softened)
10 ¾ -oz can cream of chicken soup
4-oz can of mushrooms stems & pieces, drained (optional)
1. Place chicken in crockpot.
2. Combine salad dressing mix & water. Pour over chicken.
3. Cover. Cook on Low 3 hours.
4. Take out chicken. Put cream cheese & soup into crockpot and stir with wire whisk until well blended with no chunks. Stir in mushrooms. (I never use them because so many people I know don’t like them) Put chicken back in and pour sauce over chicken to coat.
5. Cover. Cook on Low 1 hour.
6. Serve over noodles or rice.
8 boneless skinless chicken-breasts (cut in half)
1 envelop dry Italian salad dressing mix
¼ cup water
8-oz pkg. cream cheese (softened)
10 ¾ -oz can cream of chicken soup
4-oz can of mushrooms stems & pieces, drained (optional)
1. Place chicken in crockpot.
2. Combine salad dressing mix & water. Pour over chicken.
3. Cover. Cook on Low 3 hours.
4. Take out chicken. Put cream cheese & soup into crockpot and stir with wire whisk until well blended with no chunks. Stir in mushrooms. (I never use them because so many people I know don’t like them) Put chicken back in and pour sauce over chicken to coat.
5. Cover. Cook on Low 1 hour.
6. Serve over noodles or rice.
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