Autumn Potato Gratin
24 oz tiny baby potatoes
1 cup heavy cream
3 Tbsp butter
2 sprigs fresh thyme
1/2 tsp dried sage
3/4 tsp dried rosemary
1 tsp minced roasted garlic
Salt & Pepper
1/4 cup grated Parmesan
Preheat oven to 400^F. Place the potatoes in a large baking dish and season with salt and pepper.
Combine the cream, butter, herbs, and garlic in a small saucepan and bring to a simmer over medium heat. Cook for about 5 minutes to infuse the cream. Pour over the potatoes (should come about 3/4 of the way up the potatoes - add more cream if necessary). Sprinkle with Parmesan and bake for 35 minutes or until potatoes are cooked through and the top begins to brown.
I'd give this 3.5 stars (out 5)
Adapted from a Rachael Ray recipe.
Thursday, September 15, 2011
Oven Fried Chicken
Oven Fried Chicken
2 boneless-skinless chicken breast halves
1/2 cup unseasoned bread crumbs
1/4 cup grated Parmesan
3/4 tsp dried thyme
Salt & Pepper
2 Tbsp Dijon mustard
2 Tbsp water
2 Tbsp olive oil
Preheat oven to 400^ F. Line a baking sheet with heavy duty foil. Place a cooling rack over pan and spray with nonstick cooking spray.
In a shallow dish combine the bread crumbs, parmesan, thyme and 1 Tbsp olive oil until crumbly.
In another dish combine the mustard, salt & pepper, water and remaining tablespoon olive oil and whisk to mix well.
Coat each chicken breast in mustard mixture then dredge in the bread crumbs. Place on prepared rack and bake for 35-40 minutes or until golden brown and completely cooked.
Serve immediately.
3 stars.
Adapted from a Paula Deen recipe by the same name.
2 boneless-skinless chicken breast halves
1/2 cup unseasoned bread crumbs
1/4 cup grated Parmesan
3/4 tsp dried thyme
Salt & Pepper
2 Tbsp Dijon mustard
2 Tbsp water
2 Tbsp olive oil
Preheat oven to 400^ F. Line a baking sheet with heavy duty foil. Place a cooling rack over pan and spray with nonstick cooking spray.
In a shallow dish combine the bread crumbs, parmesan, thyme and 1 Tbsp olive oil until crumbly.
In another dish combine the mustard, salt & pepper, water and remaining tablespoon olive oil and whisk to mix well.
Coat each chicken breast in mustard mixture then dredge in the bread crumbs. Place on prepared rack and bake for 35-40 minutes or until golden brown and completely cooked.
Serve immediately.
3 stars.
Adapted from a Paula Deen recipe by the same name.
Sunday, September 4, 2011
Mexican Lasagna
Mexican Lasagna
1 lb ground chuck
1 packet taco seasoning mix
16-oz can seasoned pinto beans, drained
15-oz can black beans, drained
16 oz jar taco sauce
1 cup water
10-oz can Ro-Tel tomatoes (I used Original)
12 uncooked lasagna noodles
1 1/2 cups shredded Pepper-Jack cheese
1 1/2 cups shredded Cheddar-Jack cheese
1 cup shredded medium Cheddar cheese
Sour cream and chopped cilantro, if desired
Preheat the oven to 350^ F.
In a large skillet, brown and crumble the ground chuck. When the meat is nearly cooked through add the taco seasoning mix and the pinto beans, stirring and mashing the beans until well mixed and meat is completely cooked. Stir in the black beans and set aside.
In a bowl, combine the taco sauce, water and Ro-Tel tomatoes. Set aside.
In a 9x13" pan, place 4 uncooked noodles in the bottom. Pour about 3/4 cup of the taco sauce mixture over the noodles and spread half the meat mixture over that. Sprinkle with 1/3 of the cheeses and repeat layers, ending with 4 noodles and the remaining cheese and taco sauce.
Cover tightly with foil and bake for about 1 1/2 hours or until the noodles are tender. Let set about 30 minutes before cutting.
Serve with a dollop of sour cream and a sprinkle of cilantro leaves.
Pretty good. Didn't take long to put it together either.
Adapted from allrecipes.com "Mexican Lasagna I"
1 lb ground chuck
1 packet taco seasoning mix
16-oz can seasoned pinto beans, drained
15-oz can black beans, drained
16 oz jar taco sauce
1 cup water
10-oz can Ro-Tel tomatoes (I used Original)
12 uncooked lasagna noodles
1 1/2 cups shredded Pepper-Jack cheese
1 1/2 cups shredded Cheddar-Jack cheese
1 cup shredded medium Cheddar cheese
Sour cream and chopped cilantro, if desired
Preheat the oven to 350^ F.
In a large skillet, brown and crumble the ground chuck. When the meat is nearly cooked through add the taco seasoning mix and the pinto beans, stirring and mashing the beans until well mixed and meat is completely cooked. Stir in the black beans and set aside.
In a bowl, combine the taco sauce, water and Ro-Tel tomatoes. Set aside.
In a 9x13" pan, place 4 uncooked noodles in the bottom. Pour about 3/4 cup of the taco sauce mixture over the noodles and spread half the meat mixture over that. Sprinkle with 1/3 of the cheeses and repeat layers, ending with 4 noodles and the remaining cheese and taco sauce.
Cover tightly with foil and bake for about 1 1/2 hours or until the noodles are tender. Let set about 30 minutes before cutting.
Serve with a dollop of sour cream and a sprinkle of cilantro leaves.
Pretty good. Didn't take long to put it together either.
Adapted from allrecipes.com "Mexican Lasagna I"
Classic Ham Sandwich (My Way)
Classic Ham Sandwich, My Way
4 slices honey wheat bread, lightly toasted
2 tbsp chive & onion spreadable cream cheese
1 tbsp mayonnaise
1 ripe beefsteak tomato, sliced thin
Shredded lettuce
2 tbsp sliced banana peppers
8 thin slices Virginia ham
2 thin slices Swiss cheese
Spread 2 slices toast with cream cheese. Spread the other 2 slices with mayo. Top each of the cream cheese slices with 2 slices ham, a slice of swiss, 2 more slices ham, half the banana pepper, shredded lettuce and sliced tomatoes. Top with the remaining bread slices, mayo side down. Cut in half on the diagonal and serve immediately. Makes 2 big, delicious sandwiches!
Yum-OH!
4 slices honey wheat bread, lightly toasted
2 tbsp chive & onion spreadable cream cheese
1 tbsp mayonnaise
1 ripe beefsteak tomato, sliced thin
Shredded lettuce
2 tbsp sliced banana peppers
8 thin slices Virginia ham
2 thin slices Swiss cheese
Spread 2 slices toast with cream cheese. Spread the other 2 slices with mayo. Top each of the cream cheese slices with 2 slices ham, a slice of swiss, 2 more slices ham, half the banana pepper, shredded lettuce and sliced tomatoes. Top with the remaining bread slices, mayo side down. Cut in half on the diagonal and serve immediately. Makes 2 big, delicious sandwiches!
Yum-OH!
Maple Cinnamon Pecan Pull-Aparts
Maple Cinnamon Pecan Pull-Aparts
1/2 cup chopped pecans
1/3 cup packed brown sugar
2 tablespoons butter or margarine, melted
1/4 cup sour cream
1 teaspoon maple flavor or vanilla
1 can (17.5 oz) Pillsbury® Grands!® Flaky Supreme refrigerated cinnamon rolls with icing
Heat oven to 350°F. Spray 8x4-inch loaf pan with cooking spray. In large bowl, mix all ingredients except cinnamon rolls with icing.
Separate dough into 5 rolls; set icing aside. Cut each roll into quarters; add to pecan mixture, tossing gently to coat. Spoon roll mixture into pan.
Bake 45 to 50 minutes or until deep golden brown. Cool 10 minutes. Turn upside down onto serving plate or platter. Spread with icing. Serve warm.
I don't remember where I found this recipe but it's probably from the Pillsbury website. Good...not as good as my Monkey Bread, but it'll do.
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