Roast Chicken with Vegetables
1/2 large chicken (or a whole one if you want)
1/2 cup water
3 large potatoes, cut into chunks
2 cups baby carrots
3 stalks celery, cut into chunks
1 large onion, cut into chunks
2 tbsp melted butter
Garlic Salt
Pepper
1 tsp poultry seasoning
1 tsp dried chopped chives
1 tsp tarragon
3 strips bacon
Place the chicken, skin side up in a large baking dish or 9x13" pan. Pour water around the chicken and arrange the vegetables around the chicken. Drizzle vegetables with melted butter. Sprinkle garlic salt and pepper to taste over all and then sprinkle with the poultry seasoning, chives and tarragon. Lay the bacon strips over the chicken and bake at 400^ for about 1 hour or until chicken is golden brown and completely cooked. (Mine took 1 hour 20 minutes - it was quite large!)
Great served with Cole Slaw and fresh Lemonade!
Sunday, August 30, 2009
Saturday, August 29, 2009
Baked Pork Chops with Sour Cream Gravy
Baked Pork Chops with Sour Cream Gravy
4-6 pork chops
Garlic Salt & Pepper
2 tbsp olive oil
1 can Golden Mushroom soup
1 can French Onion Soup
1 cup sour cream
1/2 tsp pepper
1/2 tsp rubbed sage
1 tbsp Dijon mustard
1/2 cup water
Season the pork chops with garlic salt & pepper and brown well in the olive oil in a heavy skillet. Combine the remaining ingredients in a large casserole dish or 9x13" pan. Place the browned chops into the sour cream mixture. Seal the dish tightly with foil and bake at 350^ for at least 1 hour or until very tender. Served with Rice and Green Beans
I didn't like the French Onion Soup in this. Blech!
4-6 pork chops
Garlic Salt & Pepper
2 tbsp olive oil
1 can Golden Mushroom soup
1 can French Onion Soup
1 cup sour cream
1/2 tsp pepper
1/2 tsp rubbed sage
1 tbsp Dijon mustard
1/2 cup water
Season the pork chops with garlic salt & pepper and brown well in the olive oil in a heavy skillet. Combine the remaining ingredients in a large casserole dish or 9x13" pan. Place the browned chops into the sour cream mixture. Seal the dish tightly with foil and bake at 350^ for at least 1 hour or until very tender. Served with Rice and Green Beans
I didn't like the French Onion Soup in this. Blech!
Thursday, August 27, 2009
Chicken and Black Bean Burritos with Salsa Jack
Chicken and Black Bean Burritos with Salsa Jack
3 large boneless, skinless chicken breasts
8 oz chunky salsa
1/2 cup water
1 tbsp diced pickled jalapeno
2 tsp lime juice
2 tsp cilantro
1 (15-oz) can black beans, drained
1/2 tsp ground cumin
8 oz shredded Salsa Jack cheese
4 large flour tortillas
Throw the frozen chicken breasts, salsa, water, jalapeno, lime juice and cilantro into the crock pot and let it cook on low until you return home from work! Remove the chicken breasts and shred. Set aside. Combine the black beans, 1/2 cup liquid from the crockpot and the cumin and cook over medium heat until warmed through. Add the chicken and half the cheese and stir until well combined. Spoon 1/4 of the chicken mixture onto the middle of 1 flour tortilla. Fold in sides and then roll up and place in a sprayed 9x9" glass baking dish, seam side down. Repeat with remaining 3 tortillas. Sprinkle the remaining cheese over the burritos and bake at 350^ for 20 minutes or until the cheese has melted. Serve with shredded lettuce, chopped tomatoes and sour cream if desired. These are delicious!
3 large boneless, skinless chicken breasts
8 oz chunky salsa
1/2 cup water
1 tbsp diced pickled jalapeno
2 tsp lime juice
2 tsp cilantro
1 (15-oz) can black beans, drained
1/2 tsp ground cumin
8 oz shredded Salsa Jack cheese
4 large flour tortillas
Throw the frozen chicken breasts, salsa, water, jalapeno, lime juice and cilantro into the crock pot and let it cook on low until you return home from work! Remove the chicken breasts and shred. Set aside. Combine the black beans, 1/2 cup liquid from the crockpot and the cumin and cook over medium heat until warmed through. Add the chicken and half the cheese and stir until well combined. Spoon 1/4 of the chicken mixture onto the middle of 1 flour tortilla. Fold in sides and then roll up and place in a sprayed 9x9" glass baking dish, seam side down. Repeat with remaining 3 tortillas. Sprinkle the remaining cheese over the burritos and bake at 350^ for 20 minutes or until the cheese has melted. Serve with shredded lettuce, chopped tomatoes and sour cream if desired. These are delicious!
Tuesday, August 25, 2009
All American Club Sandwich
All American Club Sandwich
½ cup mayonnaise
1 Tbsp mustard
12 slices whole wheat toast
8 lettuce leaves
8 slices sharp deli cheddar
½ lb thin sliced deli ham
8 slices tomato
½ lb thin sliced deli turkey breast
8 slices cooked bacon
Mix mayo & mustard and spread on 1 side of each toast slice. To make each sandwich, layer 1 slice toast, mayo side up, 1 lettuce leaf, 1 slice cheddar, 2 oz ham, 2 slices tomato, another piece of toast (mayo side down), more mayo-mustard on top of bread, 1 slice cheese, 2 oz turkey, 2 slices bacon, 1 lettuce leaf and another piece of toast (mayo side down). Cut into triangles and secure with toothpicks.
Served with Progresso's Beef Barley Soup.
½ cup mayonnaise
1 Tbsp mustard
12 slices whole wheat toast
8 lettuce leaves
8 slices sharp deli cheddar
½ lb thin sliced deli ham
8 slices tomato
½ lb thin sliced deli turkey breast
8 slices cooked bacon
Mix mayo & mustard and spread on 1 side of each toast slice. To make each sandwich, layer 1 slice toast, mayo side up, 1 lettuce leaf, 1 slice cheddar, 2 oz ham, 2 slices tomato, another piece of toast (mayo side down), more mayo-mustard on top of bread, 1 slice cheese, 2 oz turkey, 2 slices bacon, 1 lettuce leaf and another piece of toast (mayo side down). Cut into triangles and secure with toothpicks.
Served with Progresso's Beef Barley Soup.
Monday, August 24, 2009
Ron's Tybee Island Sausage Pie
Ron's Tybee Island Sausage Pie
(Paula Deen)
1 pound ground sausage
1/3 cup chopped onion
1 tablespoon butter
3/4 cup milk
1 (3-ounce) package cream cheese
3 eggs
1 cup shredded cheddar
1/2 teaspoon Worcestershire sauce
1/2 teaspoon salt (use less if the sausage is salty)
1/8 teaspoon pepper
1 (9-inch) deep-dish pie crust, partially baked and cooled
Preheat the oven to 375 degrees.
In a heavy skillet over medium heat, crumble the sausage with a fork. Saute the sausage until completely cooked. Drain off the fat, remove the sausage, and set aside. Melt the butter in another skillet over medium heat. Saute the onions in the butter until tender. Add the milk and heat until steam rises, but do not boil the milk. Cut the cream cheese into small pieces, add it to the onion mixture, and remove the pan from the heat. In a large bowl, beat the eggs, then add the cheddar, the onion mixture, the Worcestershire, salt, and pepper. Mix thoroughly and pour this into the piecrust. Top with cooked sausage, and bake for 30 minutes, or until set.
This was OK, but I didn't care for the texture. Too smooshy. I served it with a nice Veggie Salad which was the best part of the meal in my opinion.
(Paula Deen)
1 pound ground sausage
1/3 cup chopped onion
1 tablespoon butter
3/4 cup milk
1 (3-ounce) package cream cheese
3 eggs
1 cup shredded cheddar
1/2 teaspoon Worcestershire sauce
1/2 teaspoon salt (use less if the sausage is salty)
1/8 teaspoon pepper
1 (9-inch) deep-dish pie crust, partially baked and cooled
Preheat the oven to 375 degrees.
In a heavy skillet over medium heat, crumble the sausage with a fork. Saute the sausage until completely cooked. Drain off the fat, remove the sausage, and set aside. Melt the butter in another skillet over medium heat. Saute the onions in the butter until tender. Add the milk and heat until steam rises, but do not boil the milk. Cut the cream cheese into small pieces, add it to the onion mixture, and remove the pan from the heat. In a large bowl, beat the eggs, then add the cheddar, the onion mixture, the Worcestershire, salt, and pepper. Mix thoroughly and pour this into the piecrust. Top with cooked sausage, and bake for 30 minutes, or until set.
This was OK, but I didn't care for the texture. Too smooshy. I served it with a nice Veggie Salad which was the best part of the meal in my opinion.
Sunday, August 23, 2009
The Barefoot Contessa's Parmesan Chicken
The Barefoot Contessa's Parmesan Chicken
4 to 6 boneless, skinless chicken breasts
1 cup all-purpose flour
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
2 extra-large eggs
1 tablespoon water
1 1/4 cups seasoned dry bread crumbs
1/2 cup freshly grated Parmesan, plus extra for serving
Unsalted butter
Good olive oil
Salad greens for 6, washed and spun dry
1 recipe Lemon Vinaigrette, recipe follows
Pound the chicken breasts until they are 1/4-inch thick. You can use either a meat mallet or a rolling pin.
Combine the flour, salt, and pepper on a dinner plate. On a second plate, beat the eggs with 1 tablespoon of water. On a third plate, combine the bread crumbs and 1/2 cup grated Parmesan. Coat the chicken breasts on both sides with the flour mixture, then dip both sides into the egg mixture and dredge both sides in the bread-crumb mixture, pressing lightly.
Heat 1 tablespoon of butter and 1 tablespoon of olive oil in a large saute pan and cook 2 or 3 chicken breasts on medium-low heat for 2 to 3 minutes on each side, until cooked through. Add more butter and oil and cook the rest of the chicken breasts. Toss the salad greens with lemon vinaigrette. Place a mound of salad on each hot chicken breast. Serve with extra grated Parmesan.
Lemon Vinaigrette:
1/4 cup freshly squeezed lemon juice (2 lemons)
1/2 cup good olive oil
1/2 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
In a small bowl, whisk together the lemon juice, olive oil, salt, and pepper.
Yield: 6 servings
This chicken is awesome! I only used 2 large chicken breasts and halved the remaining ingredients and I used Panko crumbs instead of the seasoned dry bread crumbs. Dinner was delicious and took less than a half hour to prepare everything! Next time I will use a bottled vinaigrette though, as I don't think the Lemon Dressing was worth the effort compared to my favorite Balsamic.
We split a juicy Golden Delicious Apple, some Manchego cheese and a handful of walnuts for dessert.
4 to 6 boneless, skinless chicken breasts
1 cup all-purpose flour
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
2 extra-large eggs
1 tablespoon water
1 1/4 cups seasoned dry bread crumbs
1/2 cup freshly grated Parmesan, plus extra for serving
Unsalted butter
Good olive oil
Salad greens for 6, washed and spun dry
1 recipe Lemon Vinaigrette, recipe follows
Pound the chicken breasts until they are 1/4-inch thick. You can use either a meat mallet or a rolling pin.
Combine the flour, salt, and pepper on a dinner plate. On a second plate, beat the eggs with 1 tablespoon of water. On a third plate, combine the bread crumbs and 1/2 cup grated Parmesan. Coat the chicken breasts on both sides with the flour mixture, then dip both sides into the egg mixture and dredge both sides in the bread-crumb mixture, pressing lightly.
Heat 1 tablespoon of butter and 1 tablespoon of olive oil in a large saute pan and cook 2 or 3 chicken breasts on medium-low heat for 2 to 3 minutes on each side, until cooked through. Add more butter and oil and cook the rest of the chicken breasts. Toss the salad greens with lemon vinaigrette. Place a mound of salad on each hot chicken breast. Serve with extra grated Parmesan.
Lemon Vinaigrette:
1/4 cup freshly squeezed lemon juice (2 lemons)
1/2 cup good olive oil
1/2 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
In a small bowl, whisk together the lemon juice, olive oil, salt, and pepper.
Yield: 6 servings
This chicken is awesome! I only used 2 large chicken breasts and halved the remaining ingredients and I used Panko crumbs instead of the seasoned dry bread crumbs. Dinner was delicious and took less than a half hour to prepare everything! Next time I will use a bottled vinaigrette though, as I don't think the Lemon Dressing was worth the effort compared to my favorite Balsamic.
We split a juicy Golden Delicious Apple, some Manchego cheese and a handful of walnuts for dessert.
Saturday, August 22, 2009
Hamburger Swiss Steak
Hamburger Swiss Steak
2 tbsp olive oil
1 onion, chopped
1/2 cup chopped green bell pepper
1.5 lb lean ground chuck
Garlic Salt & Pepper
28-oz can diced tomatoes with garlic and onion
6 oz chili sauce
Salt & Pepper to taste
Heat the oil in a large iron skillet and saute the onions and pepper until translucent. Shape the ground chuck in 6 patties and add them to the skillet. Brown on both sides and remove to a casserole dish (or 9x13 pan). Drain the oil from the skillet and return to heat. Stir in the diced tomatoes and chili sauce. Season to taste. Heat to boiling and pour over hamburger patties. Cover with foil and bake at 350^ for about 45 minutes. Serve with Mashed Potatoes and Corn. Yummy!
2 tbsp olive oil
1 onion, chopped
1/2 cup chopped green bell pepper
1.5 lb lean ground chuck
Garlic Salt & Pepper
28-oz can diced tomatoes with garlic and onion
6 oz chili sauce
Salt & Pepper to taste
Heat the oil in a large iron skillet and saute the onions and pepper until translucent. Shape the ground chuck in 6 patties and add them to the skillet. Brown on both sides and remove to a casserole dish (or 9x13 pan). Drain the oil from the skillet and return to heat. Stir in the diced tomatoes and chili sauce. Season to taste. Heat to boiling and pour over hamburger patties. Cover with foil and bake at 350^ for about 45 minutes. Serve with Mashed Potatoes and Corn. Yummy!
Friday, August 21, 2009
Hamburger Rice Casserole #1
Hamburger Rice Casserole #1
1 lb ground chuck
Pepper
1/4 cup lite soy sauce
1 (6.4-oz) box Uncle Ben's Long Grain & Wild Rice Vegetable Pilaf
1/2 cup long-grain white rice
1 can cream of mushroom soup
3 1/4 cups water
1 cup frozen mixed vegetables
Brown and crumble the ground chuck, seasoned with pepper and soy sauce, in a large skillet until done. Stir in the remaining ingredients and heat to boiling. Pour into a large casserole dish (or 9x13 pan). Cover tightly with foil and bake at 350^ for 1 hour or until the rice is completely cooked and tender.
Very good!
1 lb ground chuck
Pepper
1/4 cup lite soy sauce
1 (6.4-oz) box Uncle Ben's Long Grain & Wild Rice Vegetable Pilaf
1/2 cup long-grain white rice
1 can cream of mushroom soup
3 1/4 cups water
1 cup frozen mixed vegetables
Brown and crumble the ground chuck, seasoned with pepper and soy sauce, in a large skillet until done. Stir in the remaining ingredients and heat to boiling. Pour into a large casserole dish (or 9x13 pan). Cover tightly with foil and bake at 350^ for 1 hour or until the rice is completely cooked and tender.
Very good!
Italian Chicken & Vermicelli
Italian Chicken & Vermicelli
4 boneless, skinless chicken breasts
1/2 bottle Italian salad dressing
2 tbsp olive oil
1 onion, chopped
1 tsp minced garlic
1/4 tsp crushed red pepper flakes
1 tsp dried basil
28-oz can petite diced tomatoes
4-oz can V-8
1 lb hot, cooked vermicelli
Pour the salad dressing over the chicken breasts in a large ziploc bag and marinate in the refrigerator overnight. Heat the oil in a large skillet. Saute the onions and garlic until tender. Add the drained chicken breasts and saute until lightly browned on both sides and completely cooked. Add the pepper flakes, basil, diced tomatoes and V-8 and simmer about 20 minutes. Serve chicken and sauce over the vermicelli.
4 boneless, skinless chicken breasts
1/2 bottle Italian salad dressing
2 tbsp olive oil
1 onion, chopped
1 tsp minced garlic
1/4 tsp crushed red pepper flakes
1 tsp dried basil
28-oz can petite diced tomatoes
4-oz can V-8
1 lb hot, cooked vermicelli
Pour the salad dressing over the chicken breasts in a large ziploc bag and marinate in the refrigerator overnight. Heat the oil in a large skillet. Saute the onions and garlic until tender. Add the drained chicken breasts and saute until lightly browned on both sides and completely cooked. Add the pepper flakes, basil, diced tomatoes and V-8 and simmer about 20 minutes. Serve chicken and sauce over the vermicelli.
Monday, August 17, 2009
Beef Stewganoff
Beef Stewganoff
1.5 lb lean boneless beef sirloin, cut into thin strips
3 tbsp olive oil
Garlic Salt & Pepper
1 pkg. McCormick Beef Stew Mix
Water
10-oz pkg frozen mixed vegetables
1 can cream of mushroom soup
1 cup sour cream
Hot, cooked noodles
Heat the oil in a Dutch oven over medium-high heat. Season the beef with garlic salt and pepper and cook until browned. Add the beef stew mix and enough water to cover meat by about 1 inch. Simmer until beef is tender and water has evaporated to the point that you can see the meat peeking out of the liquid (about 45 minutes or so). Add the mixed vegetables and return to a boil. Reduce heat, stir in mushroom soup until thoroughly combined and cook on low about 10 minutes. Just before serving, stir in the sour cream until combined and serve over hot, cooked noodles.
Yum-mee!
1.5 lb lean boneless beef sirloin, cut into thin strips
3 tbsp olive oil
Garlic Salt & Pepper
1 pkg. McCormick Beef Stew Mix
Water
10-oz pkg frozen mixed vegetables
1 can cream of mushroom soup
1 cup sour cream
Hot, cooked noodles
Heat the oil in a Dutch oven over medium-high heat. Season the beef with garlic salt and pepper and cook until browned. Add the beef stew mix and enough water to cover meat by about 1 inch. Simmer until beef is tender and water has evaporated to the point that you can see the meat peeking out of the liquid (about 45 minutes or so). Add the mixed vegetables and return to a boil. Reduce heat, stir in mushroom soup until thoroughly combined and cook on low about 10 minutes. Just before serving, stir in the sour cream until combined and serve over hot, cooked noodles.
Yum-mee!
Saturday, August 8, 2009
Sweet Onion BBQ Burgers & French Fries
Sweet Onion BBQ Burgers
2 sweet onions, halved and sliced thin
2 tbsp butter
2 tsp brown sugar
Salt & Pepper to taste
1 lb ground chuck
2 tbsp bbq sauce
2 shakes Liquid Smoke
1/2 cup finely grated cheddar cheese
Hamburger buns, lettuce, leaves, sliced ripe tomatoes, pickles, mayo and catsup
Melt the butter in a large skillet. Add the onions, brown sugar, salt and pepper and cook over medium low heat until onions are caramelized, about 20 to 30 minutes. Remove from pan and set aside. Combine the ground chuck, bbq sauce, Liquid Smoke and cheese. Shape into 4 patties and grill until done, or pan fry in the same skillet you cooked the onions in. Serve on buns with the caramelized onions and condiments of your choice. Yum!
French Fried Potatoes (from allrecipes.com)
1/3 cup white sugar (I only used a couple of tablespoons of sugar)
2 cups warm water
2 large russet potatoes - peeled, and sliced into 1/4 inch strips
6 cups vegetable oil for frying (I used peanut oil)
salt to taste
In a medium bowl, dissolve the sugar in warm water. Soak potatoes in water mixture for 15 minutes. Remove from water, and dry thoroughly on paper towels. Heat oil in deep-fryer to 375 degrees F (190 degrees C). Add potatoes, and cook until golden, 5 to 6 minutes. drain on paper towels. Season with salt to taste. Delicious!!
2 sweet onions, halved and sliced thin
2 tbsp butter
2 tsp brown sugar
Salt & Pepper to taste
1 lb ground chuck
2 tbsp bbq sauce
2 shakes Liquid Smoke
1/2 cup finely grated cheddar cheese
Hamburger buns, lettuce, leaves, sliced ripe tomatoes, pickles, mayo and catsup
Melt the butter in a large skillet. Add the onions, brown sugar, salt and pepper and cook over medium low heat until onions are caramelized, about 20 to 30 minutes. Remove from pan and set aside. Combine the ground chuck, bbq sauce, Liquid Smoke and cheese. Shape into 4 patties and grill until done, or pan fry in the same skillet you cooked the onions in. Serve on buns with the caramelized onions and condiments of your choice. Yum!
French Fried Potatoes (from allrecipes.com)
1/3 cup white sugar (I only used a couple of tablespoons of sugar)
2 cups warm water
2 large russet potatoes - peeled, and sliced into 1/4 inch strips
6 cups vegetable oil for frying (I used peanut oil)
salt to taste
In a medium bowl, dissolve the sugar in warm water. Soak potatoes in water mixture for 15 minutes. Remove from water, and dry thoroughly on paper towels. Heat oil in deep-fryer to 375 degrees F (190 degrees C). Add potatoes, and cook until golden, 5 to 6 minutes. drain on paper towels. Season with salt to taste. Delicious!!
Ham & Cheese Frittata
Ham & Cheese Frittata
3 small potatoes, peeled and diced into 1/2" cubes
1 small onion, minced
3 tbsp bacon grease or butter
8 oz ham, diced into 1/2" cubes
6 eggs
1/2 cup milk
Salt & Pepper to taste
1 cup shredded Cheddar
Fry the potatoes and onion in the hot bacon grease over medium heat in an iron skillet until potatoes are almost done and starting to brown. Stir in the ham cubes and continue to cook about 5 minutes. Meanwhile, beat the eggs, milk, salt and pepper until well mixed. Pour the egg mixture over the potatoes and ham. Sprinkle cheese over the top and bake at 350^ about 25 minutes or until a knife inserted in the center comes out clean.
Delicious! This is great for breakfast, lunch or dinner and you can substitute any meat or cheese you want.
3 small potatoes, peeled and diced into 1/2" cubes
1 small onion, minced
3 tbsp bacon grease or butter
8 oz ham, diced into 1/2" cubes
6 eggs
1/2 cup milk
Salt & Pepper to taste
1 cup shredded Cheddar
Fry the potatoes and onion in the hot bacon grease over medium heat in an iron skillet until potatoes are almost done and starting to brown. Stir in the ham cubes and continue to cook about 5 minutes. Meanwhile, beat the eggs, milk, salt and pepper until well mixed. Pour the egg mixture over the potatoes and ham. Sprinkle cheese over the top and bake at 350^ about 25 minutes or until a knife inserted in the center comes out clean.
Delicious! This is great for breakfast, lunch or dinner and you can substitute any meat or cheese you want.
Friday, August 7, 2009
5-Minute Individual Potato Gratins
5-Minute Individual Potato Gratins
Recipe courtesy Melissa d'Arabian (The Next Food Network Star)
Serves: 4 to 6 servings
Vegetable spray
2 large russet potatoes, roughly peeled and thinly sliced
1/2 cup grated Swiss cheese
2 green onions, finely chopped
Salt and freshly ground black pepper
3/4 cup heavy cream
Preheat oven to 375 degrees F.
Spray 8 muffin tins with vegetable spray. Layer potato slices, cheese, and onions into each muffin cup. Season with salt and pepper and top each gratin with 1 or 2 tablespoons of heavy cream. Cover with foil and bake for 30 to 40 minutes, removing the foil halfway through cooking time. Invert gratins onto plate and serve.
I made these tonight to accompany the Rib-Eyes we grilled. It was good, but mine didn't brown as nicely as the ones she made on TV. And next time I would use cheddar instead of swiss if I were serving this with beef, though the swiss would be fine with chicken. John liked it...he ate 3 of them! - and he's not a big fan of creamy, cheesy potatoes.
Recipe courtesy Melissa d'Arabian (The Next Food Network Star)
Serves: 4 to 6 servings
Vegetable spray
2 large russet potatoes, roughly peeled and thinly sliced
1/2 cup grated Swiss cheese
2 green onions, finely chopped
Salt and freshly ground black pepper
3/4 cup heavy cream
Preheat oven to 375 degrees F.
Spray 8 muffin tins with vegetable spray. Layer potato slices, cheese, and onions into each muffin cup. Season with salt and pepper and top each gratin with 1 or 2 tablespoons of heavy cream. Cover with foil and bake for 30 to 40 minutes, removing the foil halfway through cooking time. Invert gratins onto plate and serve.
I made these tonight to accompany the Rib-Eyes we grilled. It was good, but mine didn't brown as nicely as the ones she made on TV. And next time I would use cheddar instead of swiss if I were serving this with beef, though the swiss would be fine with chicken. John liked it...he ate 3 of them! - and he's not a big fan of creamy, cheesy potatoes.
Monday, August 3, 2009
French Market Sausage Skillet
French Market Sausage Skillet
1 lb Jimmy Dean sausage or sliced smoked sausage
1 tbsp dehydrated minced onion
8-oz box Zatarain's New Orlean's Style French Market Vegetable & Rice Mix
15-oz can dark red kidney beans, drained
15-oz can stewed tomatoes
Water
Brown the sausage in a large skillet with the minced onion. Drain the tomatoes into a measuring cup, reserving the liquid. Stir the drained tomatoes, beans and rice mix into the browned sausage. Add enough water to the tomato liquid to make 2 1/2 cups and add that to the pan. Stir well and bring to a boil. Cover and reduce heat to a simmer. Cook for 25 minutes or until rice is done and liquid is absorbed.
This was surprisingly very tasty for something that I just threw together without much thought. John loved it also but wanted it spicier so he added hot sauce to his double serving!
1 lb Jimmy Dean sausage or sliced smoked sausage
1 tbsp dehydrated minced onion
8-oz box Zatarain's New Orlean's Style French Market Vegetable & Rice Mix
15-oz can dark red kidney beans, drained
15-oz can stewed tomatoes
Water
Brown the sausage in a large skillet with the minced onion. Drain the tomatoes into a measuring cup, reserving the liquid. Stir the drained tomatoes, beans and rice mix into the browned sausage. Add enough water to the tomato liquid to make 2 1/2 cups and add that to the pan. Stir well and bring to a boil. Cover and reduce heat to a simmer. Cook for 25 minutes or until rice is done and liquid is absorbed.
This was surprisingly very tasty for something that I just threw together without much thought. John loved it also but wanted it spicier so he added hot sauce to his double serving!
Sunday, August 2, 2009
Tex-Mex Casserole
Tex-Mex Casserole
1 lb ground chuck
1/2 lb sausage
1 onion, chopped
Garlic Salt & Pepper
1-oz pkg Old El Paso Taco Seasoning
19-oz can Enchilada Sauce
1 can Rotel Mexican diced tomatoes
1 can Chili Beans, medium sauce
2 tsp sugar
1 tsp cocoa
16-20 corn tortillas, cut into quarters
8 oz cream cheese, softened
16 oz small curd cottage cheese
4 oz shredded pepper jack cheese
1 1/2 cups crushed tortilla chips (I used Dorito's Spicy Sweet Chili chips tonight)
8 oz shredded Mexican blend cheese
In a large skillet, brown and crumble the ground chuck, sausage and onions. Season with garlic salt and pepper to taste. Stir in the taco seasoning, enchilada sauce, tomatoes, beans, sugar and cocoa and simmer about 30 minutes, stirring often. Meanwhile beat the cream cheese and cottage cheese until well combined and set aside until sauce is done.
Spoon about 1 cup of the sauce into a 9x13" baking dish. Place 1/4 of the tortillas on top of the sauce in an even layer. Spoon half the meat sauce over the tortillas, then 1/4 of the tortillas on top of that. Carefully spoon the cottage cheese mixture over and sprinkle with 3/4 of the pepper jack cheese. Add another layer of tortillas and then the crushed chips, the remaining tortillas, half the mexican style cheese and the remaining meat sauce. Sprinkle the remaining mexican cheese and pepperjack over top. Cover loosely with non-stick foil and bake at 350^ for 45 minutes. Remove foil and bake for about 10-15 minutes more.
Remove from oven and let sit at least 20 minutes before cutting. Served with a lettuce & tomato salad and extra chips. My opinion: good flavor but WAY too salty for my tastes!
1 lb ground chuck
1/2 lb sausage
1 onion, chopped
Garlic Salt & Pepper
1-oz pkg Old El Paso Taco Seasoning
19-oz can Enchilada Sauce
1 can Rotel Mexican diced tomatoes
1 can Chili Beans, medium sauce
2 tsp sugar
1 tsp cocoa
16-20 corn tortillas, cut into quarters
8 oz cream cheese, softened
16 oz small curd cottage cheese
4 oz shredded pepper jack cheese
1 1/2 cups crushed tortilla chips (I used Dorito's Spicy Sweet Chili chips tonight)
8 oz shredded Mexican blend cheese
In a large skillet, brown and crumble the ground chuck, sausage and onions. Season with garlic salt and pepper to taste. Stir in the taco seasoning, enchilada sauce, tomatoes, beans, sugar and cocoa and simmer about 30 minutes, stirring often. Meanwhile beat the cream cheese and cottage cheese until well combined and set aside until sauce is done.
Spoon about 1 cup of the sauce into a 9x13" baking dish. Place 1/4 of the tortillas on top of the sauce in an even layer. Spoon half the meat sauce over the tortillas, then 1/4 of the tortillas on top of that. Carefully spoon the cottage cheese mixture over and sprinkle with 3/4 of the pepper jack cheese. Add another layer of tortillas and then the crushed chips, the remaining tortillas, half the mexican style cheese and the remaining meat sauce. Sprinkle the remaining mexican cheese and pepperjack over top. Cover loosely with non-stick foil and bake at 350^ for 45 minutes. Remove foil and bake for about 10-15 minutes more.
Remove from oven and let sit at least 20 minutes before cutting. Served with a lettuce & tomato salad and extra chips. My opinion: good flavor but WAY too salty for my tastes!
Saturday, August 1, 2009
Smothered Bacon Chicken & Applesauce Spice Cake with Penuche Frosting
Smothered Bacon Chicken
4 boneless, skinless chicken breasts
2 tbsp butter
4 slices bacon
1/2 tsp poultry seasoning
Salt & pepper
1 can cream of chicken soup
1 can chicken gravy
1 cup sour cream
1 cup water
1 tsp dried celery leaves
1 tsp dried chives
Hot, cooked rice
Wrap each chicken breast in a bacon slice, beginning and ending on the same side. Season with salt, pepper and poultry seasoning. Melt the butter in a large, heavy skillet and brown the chicken/bacon pieces for 8 minutes on each side over medium heat. Remove chicken from skillet and place in a 9x13 baking dish. Combine the remaining ingredients in the skillet, stirring until completely combined and hot. Pour over the chicken. Cover with foil and bake at 350-degrees for 45 minutes. Serve over hot, cooked rice. Original recipe is on allrecipes.com. Excellent chicken!
Applesauce Spice Cake
2-1/2 cups all purpose flour
1 3/4 cups sugar
1 1/2 tsp baking soda
1/4 tsp salt
1/2 tsp baking powder
3/4 tsp cinnamon
1/2 tsp ground cloves
1/2 tsp ground allspice
1/2 cup butter
1/2 cup buttermilk
1 1/2 cups applesauce
2 eggs
Sift flour, sugar, soda, salt, baking powder and spices into a large bowl and set aside. Combine the butter, buttermilk, applesauce and eggs in a large mixing bowl and beat until well combined. Gradually add the flour mixture, beating well. Pour into a greased and floured 9x13-inch pan. Bake at 350^ for 50 minutes or until done. (Original recipe is Never Fail Applesauce Spice Cake at allrecipes.com)
Penuche Frosting
1/2 cup butter
1 cup dark brown sugar
1/4 cup half and half
1 pinch salt
1 tsp vanilla
2 cups confectioners' sugar
Melt the butter in a saucepan over medium heat. Stir in brown sugar and bring to a boil. Reduce the heat and continue to simmer and stir for 2 minutes, stirring constantly. Stir in half and half and salt and return to a boil, continuing to stir. Remove the caramel from the heat and allow to cool to lukewarm, then add the vanilla. Gradually beat in confectioner's sugar with an electric mixer until smooth, being careful not to overbeat. Spread over cooked cake and allow to stand for at least 15 minutes before serving. (Scrumptious Penuch Frosting at allrecipes.com)
The cake was delicious! Very rich though, so a small serving was perfect, which is good for me!
4 boneless, skinless chicken breasts
2 tbsp butter
4 slices bacon
1/2 tsp poultry seasoning
Salt & pepper
1 can cream of chicken soup
1 can chicken gravy
1 cup sour cream
1 cup water
1 tsp dried celery leaves
1 tsp dried chives
Hot, cooked rice
Wrap each chicken breast in a bacon slice, beginning and ending on the same side. Season with salt, pepper and poultry seasoning. Melt the butter in a large, heavy skillet and brown the chicken/bacon pieces for 8 minutes on each side over medium heat. Remove chicken from skillet and place in a 9x13 baking dish. Combine the remaining ingredients in the skillet, stirring until completely combined and hot. Pour over the chicken. Cover with foil and bake at 350-degrees for 45 minutes. Serve over hot, cooked rice. Original recipe is on allrecipes.com. Excellent chicken!
Applesauce Spice Cake
2-1/2 cups all purpose flour
1 3/4 cups sugar
1 1/2 tsp baking soda
1/4 tsp salt
1/2 tsp baking powder
3/4 tsp cinnamon
1/2 tsp ground cloves
1/2 tsp ground allspice
1/2 cup butter
1/2 cup buttermilk
1 1/2 cups applesauce
2 eggs
Sift flour, sugar, soda, salt, baking powder and spices into a large bowl and set aside. Combine the butter, buttermilk, applesauce and eggs in a large mixing bowl and beat until well combined. Gradually add the flour mixture, beating well. Pour into a greased and floured 9x13-inch pan. Bake at 350^ for 50 minutes or until done. (Original recipe is Never Fail Applesauce Spice Cake at allrecipes.com)
Penuche Frosting
1/2 cup butter
1 cup dark brown sugar
1/4 cup half and half
1 pinch salt
1 tsp vanilla
2 cups confectioners' sugar
Melt the butter in a saucepan over medium heat. Stir in brown sugar and bring to a boil. Reduce the heat and continue to simmer and stir for 2 minutes, stirring constantly. Stir in half and half and salt and return to a boil, continuing to stir. Remove the caramel from the heat and allow to cool to lukewarm, then add the vanilla. Gradually beat in confectioner's sugar with an electric mixer until smooth, being careful not to overbeat. Spread over cooked cake and allow to stand for at least 15 minutes before serving. (Scrumptious Penuch Frosting at allrecipes.com)
The cake was delicious! Very rich though, so a small serving was perfect, which is good for me!
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