4 skinless chicken breasts
Salt & Pepper to taste
6 oz (half a bottle) of Lawry's Tuscan Sun-Dried Tomato Marinade
8 oz cream cheese, cut into cubes
1 cup shredded parmesan-asiago-romano blend cheese
1 1/2 - 2 cups milk
16 oz hot, cooked linguine
Place the chicken in a slow-cooker. Season with salt and pepper and pour the marinade over all. Cook on low for about 6 hours. Remove the chicken, and whisk in the remaining ingredients, until well mixed. Return the chicken to the sauce and cook for another 1-2 hours. Serve over hot, cooked linguine.
Not bad...could be better.
Sunday, January 29, 2012
Sunday, January 22, 2012
Breakfast Casserole
1 lb Jimmy Dean breakfast sausage, cooked, crumbled and drained
3 cups croutons
2 cups shredded Cheddar
6 eggs
1 3/4 cup milk
1 small jar chopped pimientos, drained
1 tbsp prepared mustard
Salt and Pepper to taste
Combine the sausage and croutons and place in a 9x13" baking pan. Sprinkle with Cheddar.
In a bowl, beat the eggs, milk, pimientos, mustard, salt and pepper until well-combined. Pour over the cheese. Cover with foil and refrigerate overnight.
Preheat the oven to 325^F. Remove the casserole from the fridge and let set on the counter for 20 minutes. Bake in the pre-heated oven for 45 minutes to 1 hour or until a knife inserted near the center comes out clean.
Let stand 10 minutes before serving.
I don't remember where I found this recipe (it was a magazine clipping) but this is the last savory breakfast casserole I'm ever going to try. I keep hoping I'll find one I like, but I just don't. They all taste kind of bland to me, so I am officially giving up!
3 cups croutons
2 cups shredded Cheddar
6 eggs
1 3/4 cup milk
1 small jar chopped pimientos, drained
1 tbsp prepared mustard
Salt and Pepper to taste
Combine the sausage and croutons and place in a 9x13" baking pan. Sprinkle with Cheddar.
In a bowl, beat the eggs, milk, pimientos, mustard, salt and pepper until well-combined. Pour over the cheese. Cover with foil and refrigerate overnight.
Preheat the oven to 325^F. Remove the casserole from the fridge and let set on the counter for 20 minutes. Bake in the pre-heated oven for 45 minutes to 1 hour or until a knife inserted near the center comes out clean.
Let stand 10 minutes before serving.
I don't remember where I found this recipe (it was a magazine clipping) but this is the last savory breakfast casserole I'm ever going to try. I keep hoping I'll find one I like, but I just don't. They all taste kind of bland to me, so I am officially giving up!
Saturday, January 21, 2012
Ginger Apricot Chicken
1.5 lb boneless chicken thighs or breasts (or 1 chicken, cut up)
8 oz bottle Russian dressing
1 cup apricot preserves
1.5 tsp grated fresh ginger
3 tsp corn starch
1 pkg onion soup mix
Hot, cooked rice
Rinse chicken and place in a large baking dish (or 9x13") pan, skin side up. Combine dressing, preserves, ginger, corn starch and soup mix in a small bowl. Stir well and pour over chicken. Cover with foil and bake at 350^ for 1 hour or until the chicken is thoroughly cooked. Serve over rice.
Very good! From e-meals menu plan.
8 oz bottle Russian dressing
1 cup apricot preserves
1.5 tsp grated fresh ginger
3 tsp corn starch
1 pkg onion soup mix
Hot, cooked rice
Rinse chicken and place in a large baking dish (or 9x13") pan, skin side up. Combine dressing, preserves, ginger, corn starch and soup mix in a small bowl. Stir well and pour over chicken. Cover with foil and bake at 350^ for 1 hour or until the chicken is thoroughly cooked. Serve over rice.
Very good! From e-meals menu plan.
Slim Jim Sandwich
6 ounces thinly sliced Virginia Baked Ham
3 ounces thinly sliced natural Swiss Cheese
1 (6- or 8-inch) hoagie or sub-style sandwich roll
4 thin tomato slices
shredded lettuce
Sandwich sauce or Thousand Island dressing
1 tablespoon butter or margarine, softened
Heat a griddle or large skillet over medium-high heat. Butter the inside of the sandwich roll, both top and bottom, and lightly brown on the griddle. Remove bread from griddle. On the bottom of the sandwich roll arrange (in order) ham, cheese, lettuce, tomato. Spread the top of the roll with sandwich sauce and place on top of the assembled sandwich.
Place sandwich on griddle (bottom down) and weight with a heavy metal pan lid. Grill sandwich until the cheese melts. Cut in half, garnish with a dill pickle spear and serve with potato chips or hand-cut french fries.
This was OK...my problem was it looked too much like a Cuban Sandwich and the sandwich spread is too shockingly sweet when you bite into it. When you're expecting a mustardy tang that messes up your Cuban-ready taste buds! I'll stick with the Cuban...it's way better than this!
From cdkitchen.com
3 ounces thinly sliced natural Swiss Cheese
1 (6- or 8-inch) hoagie or sub-style sandwich roll
4 thin tomato slices
shredded lettuce
Sandwich sauce or Thousand Island dressing
1 tablespoon butter or margarine, softened
Heat a griddle or large skillet over medium-high heat. Butter the inside of the sandwich roll, both top and bottom, and lightly brown on the griddle. Remove bread from griddle. On the bottom of the sandwich roll arrange (in order) ham, cheese, lettuce, tomato. Spread the top of the roll with sandwich sauce and place on top of the assembled sandwich.
Place sandwich on griddle (bottom down) and weight with a heavy metal pan lid. Grill sandwich until the cheese melts. Cut in half, garnish with a dill pickle spear and serve with potato chips or hand-cut french fries.
This was OK...my problem was it looked too much like a Cuban Sandwich and the sandwich spread is too shockingly sweet when you bite into it. When you're expecting a mustardy tang that messes up your Cuban-ready taste buds! I'll stick with the Cuban...it's way better than this!
From cdkitchen.com
Friday, January 13, 2012
Carrot Salad
1 pkg shredded carrots
1 small can crushed pineapple, drained
1 Tbsp sugar
Salt to taste
1/2 cup mayonnaise
1/4 tsp cinnamon
Combine all ingredients until well mixed. Cover and refrigerate for 2-4 hours or until ready to serve.
1 small can crushed pineapple, drained
1 Tbsp sugar
Salt to taste
1/2 cup mayonnaise
1/4 tsp cinnamon
Combine all ingredients until well mixed. Cover and refrigerate for 2-4 hours or until ready to serve.
Turmeric Braised Chicken in Yogurt
3 Tbsp olive oil
1 chicken, cut into serving pieces
Salt and Pepper to taste
2 large onions, finely chopped
4 cloves garlic, finely chopped
1 tbsp. ground turmeric
1 1/2 tsp ground coriander
1/2 cup chicken broth
1 ½ cups Greek-style yogurt, room temperature*
1 handful of fresh cilantro, roughly chopped
Wash the chicken and pat dry with a dish towel. Heat the oil in a large, heavy skillet. Season chicken with salt and pepper and brown well on both sides in the oil.
Place the onion, garlic, turmeric, coriander and broth in a slowcooker and stir well. Transfer the browned chicken pieces to the slowcooker and cook on low for 4 hours, spooning some of the onion mixture over the chicken once or twice during cooking.
When the chicken is cooked, stir the yogurt and add it along with the cilantro to the crock pot. Give everything a good stir to make sure the yogurt dissolves in the sauce.
Serve over hot cooked rice. Serves 4-6.
Not bad! This was adapted from an Afghani recipe called "Lawang" found on the internet.
1 chicken, cut into serving pieces
Salt and Pepper to taste
2 large onions, finely chopped
4 cloves garlic, finely chopped
1 tbsp. ground turmeric
1 1/2 tsp ground coriander
1/2 cup chicken broth
1 ½ cups Greek-style yogurt, room temperature*
1 handful of fresh cilantro, roughly chopped
Wash the chicken and pat dry with a dish towel. Heat the oil in a large, heavy skillet. Season chicken with salt and pepper and brown well on both sides in the oil.
Place the onion, garlic, turmeric, coriander and broth in a slowcooker and stir well. Transfer the browned chicken pieces to the slowcooker and cook on low for 4 hours, spooning some of the onion mixture over the chicken once or twice during cooking.
When the chicken is cooked, stir the yogurt and add it along with the cilantro to the crock pot. Give everything a good stir to make sure the yogurt dissolves in the sauce.
Serve over hot cooked rice. Serves 4-6.
Not bad! This was adapted from an Afghani recipe called "Lawang" found on the internet.
Wednesday, January 4, 2012
Ranch Style Chicken & Rice Soup
2 Tablespoons extra virgin olive oil
1 small onion, finely chopped
1 large carrot, peeled and sliced
1 stalk of celery, chopped
2 Tablespoons fresh minced garlic
2 large boneless skinless chicken breasts
1 Cup dry rice, steamed….comes out to about 3 Cups cooked
2 Tbsp instant chicken bouillon
8-10 cups water
1 Tablespoon dry Ranch Dressing seasoning
Salt & Pepper to taste
2 Tablespoons Dijon Mustard
1 teaspoon hot sauce, like Tabasco
Heat oil into a large dutch oven over medium heat. When hot, saute the chicken breasts until golden brown on both sides. Remove and set aside to cool. Stir onion, carrots and celery into remaining oil and saute for 7-10 minutes or until softened slightly. Stir in garlic and cook for 1 minute. Add Ranch dressing mix and mustard. Cut chicken breasts into bite-sized chunks and stir into the the vegetables. Add bouillon, water and salt and pepper to taste and bring to a boil. Reduce heat and simmer about 30 minutes. Add rice and hot sauce. Taste and adjust seasonings if necessary.
Very tasty! John loved it and went back for seconds.
Adapted from recipe found at http://pickypalate.com
1 small onion, finely chopped
1 large carrot, peeled and sliced
1 stalk of celery, chopped
2 Tablespoons fresh minced garlic
2 large boneless skinless chicken breasts
1 Cup dry rice, steamed….comes out to about 3 Cups cooked
2 Tbsp instant chicken bouillon
8-10 cups water
1 Tablespoon dry Ranch Dressing seasoning
Salt & Pepper to taste
2 Tablespoons Dijon Mustard
1 teaspoon hot sauce, like Tabasco
Heat oil into a large dutch oven over medium heat. When hot, saute the chicken breasts until golden brown on both sides. Remove and set aside to cool. Stir onion, carrots and celery into remaining oil and saute for 7-10 minutes or until softened slightly. Stir in garlic and cook for 1 minute. Add Ranch dressing mix and mustard. Cut chicken breasts into bite-sized chunks and stir into the the vegetables. Add bouillon, water and salt and pepper to taste and bring to a boil. Reduce heat and simmer about 30 minutes. Add rice and hot sauce. Taste and adjust seasonings if necessary.
Very tasty! John loved it and went back for seconds.
Adapted from recipe found at http://pickypalate.com
Almond Cream Puff Ring
1 cup water
1/2 cup butter
1/4 teaspoon salt
1 cup all-purpose flour
4 eggs
1 (3.4 ounce) package instant vanilla pudding mix (I used Cheesecake flavor pudding!)
1 1/4 cups milk (and I only used 1 cup milk instead of 1 1/4)
1 cup heavy cream, whipped
1 teaspoon almond extract
1/2 cup semi-sweet chocolate chips
1 tablespoon butter
1 1/2 teaspoons milk
1 1/2 teaspoons light corn syrup
Preheat oven to 400 degrees F (200 degrees C). Lightly grease and flour a cookie sheet, or use parchment paper. Using a dinner plate as a guide, trace a circle on the sheet.
In a 2 quart saucepan over medium heat, combine water, butter, and salt. Bring to a boil. With a wooden spoon, vigorously stir in flour all at once, until mixture forms a ball, and leaves the sides of the pan. Remove from heat, and beat in the eggs one at a time, until mixture is smooth. Drop batter into 10 mounds inside the circle traced on the cookie sheet, to form a ring.
Bake in preheated oven for 40 minutes, or until golden brown. Turn off oven, leaving ring in for another 15 minutes. Remove from oven, and cool on wire rack. When cool, slice in half horizontally, and place bottom ring on serving plate. Spoon Almond Cream Filling on bottom ring, then replace top ring. Chill in refrigerator.
To make Almond Cream Filling: Prepare pudding according to instructions on package, but use only 1 1/4 cups milk. Fold in whipped cream, and 1 teaspoon almond extract.
To make Chocolate Glaze: In a double boiler over hot (not boiling) water, combine chocolate chips, 1 tablespoon butter, 1 1/2 teaspoons milk, and 1 1/2 teaspoons corn syrup. Heat until melted and smooth, stirring occasionally. Spoon over the top of chilled ring.
Very good! Adapted from recipe at allrecipes.com
1/2 cup butter
1/4 teaspoon salt
1 cup all-purpose flour
4 eggs
1 (3.4 ounce) package instant vanilla pudding mix (I used Cheesecake flavor pudding!)
1 1/4 cups milk (and I only used 1 cup milk instead of 1 1/4)
1 cup heavy cream, whipped
1 teaspoon almond extract
1/2 cup semi-sweet chocolate chips
1 tablespoon butter
1 1/2 teaspoons milk
1 1/2 teaspoons light corn syrup
Preheat oven to 400 degrees F (200 degrees C). Lightly grease and flour a cookie sheet, or use parchment paper. Using a dinner plate as a guide, trace a circle on the sheet.
In a 2 quart saucepan over medium heat, combine water, butter, and salt. Bring to a boil. With a wooden spoon, vigorously stir in flour all at once, until mixture forms a ball, and leaves the sides of the pan. Remove from heat, and beat in the eggs one at a time, until mixture is smooth. Drop batter into 10 mounds inside the circle traced on the cookie sheet, to form a ring.
Bake in preheated oven for 40 minutes, or until golden brown. Turn off oven, leaving ring in for another 15 minutes. Remove from oven, and cool on wire rack. When cool, slice in half horizontally, and place bottom ring on serving plate. Spoon Almond Cream Filling on bottom ring, then replace top ring. Chill in refrigerator.
To make Almond Cream Filling: Prepare pudding according to instructions on package, but use only 1 1/4 cups milk. Fold in whipped cream, and 1 teaspoon almond extract.
To make Chocolate Glaze: In a double boiler over hot (not boiling) water, combine chocolate chips, 1 tablespoon butter, 1 1/2 teaspoons milk, and 1 1/2 teaspoons corn syrup. Heat until melted and smooth, stirring occasionally. Spoon over the top of chilled ring.
Very good! Adapted from recipe at allrecipes.com
Cathy's Favorite New Year's Greens
I hate Greens. Truly. But every year of my life Greens are on the menu for New Year's Day. It's tradition. As a Southerner you are obliged to eat them to ensure a prosperous new year. So I would choke down a few bites every year until I had about as much wealth as I thought I could stand and then I would have a whole year before having to face them again.
But this year, I have finally found THE recipe for this disgusting vegetable dish that I actually (gasp!) LIKED!!! Thanks to Rachael Ray for the inspiration! She's my hero! (heroine?) Here's my adaptation of her recipe for "Smoky Greens with Cranberries", henceforth to be known as "Cathy's Favorite New Years Greens"!
2 pkgs frozen turnip greens
1 pkg frozen turnip greens with diced turnips
32 oz carton chicken broth
1 smoked pork neckbone (about the size of your fist)
1/2 tsp grated nutmeg
1 heaping tbsp brown sugar
Salt & Pepper to taste
A handful for dried cranberries
In a large stockpot, combine the chicken broth, nutmeg, brown sugar, salt and pepper. Add the neckbone and the greens and bring to a boil. Reduce heat, cover and simmer until as done as you like them (about an hour at my house!). Stir in the cranberries and cook until they plump up a bit. That's it. You're done!
And these are really, really good! I could eat these more than once a year - and I intend to! Rachael's recipe actually called for Kale, but Publix was completely out of those - however, I'll be trying them in this dish soon! Happy New Year! Mine's gonna be PROSPEROUS!
But this year, I have finally found THE recipe for this disgusting vegetable dish that I actually (gasp!) LIKED!!! Thanks to Rachael Ray for the inspiration! She's my hero! (heroine?) Here's my adaptation of her recipe for "Smoky Greens with Cranberries", henceforth to be known as "Cathy's Favorite New Years Greens"!
2 pkgs frozen turnip greens
1 pkg frozen turnip greens with diced turnips
32 oz carton chicken broth
1 smoked pork neckbone (about the size of your fist)
1/2 tsp grated nutmeg
1 heaping tbsp brown sugar
Salt & Pepper to taste
A handful for dried cranberries
In a large stockpot, combine the chicken broth, nutmeg, brown sugar, salt and pepper. Add the neckbone and the greens and bring to a boil. Reduce heat, cover and simmer until as done as you like them (about an hour at my house!). Stir in the cranberries and cook until they plump up a bit. That's it. You're done!
And these are really, really good! I could eat these more than once a year - and I intend to! Rachael's recipe actually called for Kale, but Publix was completely out of those - however, I'll be trying them in this dish soon! Happy New Year! Mine's gonna be PROSPEROUS!
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