Ham Alfredo with Pasta
1/2 cup butter
8 oz diced smoked ham
1 tbsp roasted minced garlic
4 oz grated parmesan
2 cups heavy cream
1 cup frozen green peas
3 tbsp crumbled crispy bacon
Hot, cooked fettuccine
Melt the butter in a large skillet. Add the ham and garlic and cook a couple of minutes over medium heat until ham is hot. Stir in the parmesan and cream and cook, stirring occasionally about 10 minutes. Add the peas and continue to cook until the peas are hot and the cheese is all melted. Add the cooked pasta and the bacon. Toss the pasta with the sauce and serve immediately. I don't remember where I found this recipe...I've been making it for years and I love it! It is really bad for you but tastes wonderful and you can have dinner on the table in 30 minutes!
Sunday, February 21, 2010
Buffalo Chicken Soup & Grilled Turkey-Swiss Sandwiches
Buffalo Chicken Soup
3 boneless, skinless chicken breasts
Water
Salt & Poultry Seasoning
1/4 cup butter
2 stalks celery, chopped
1 small red onions, diced
1/4 cup all-purpose flour
3/4 cup half and half
3 cups chicken broth
1/4 cup buffalo wing sauce, or more to taste
1 1/2 cups shredded sharp Cheddar
Salt & Pepper to taste
Cover the chicken breasts with water, season with salt and poultry seasoning and bring to a boil. Reduce heat and simmer until chicken is completely cooked. Remove chicken and allow to cool. Strain the remaining liquid and reserve 3 cups. Melt the butter in a large pot over medium high heat. Cook the celery and onion in butter until tender, about 5 minutes. Add the flour and allow to cook until absorbed, about 2 minutes more. Slowly stir in the broth and the half and half, stirring constantly. Stir in the chicken, wing sauce and cheese. Season with salt and pepper. Reduce heat to medium-low and simmer, stirring occasionally, until the cheese has melted complete, about 10 minutes. My opinion = not bad. A nice change from more traditional chicken soups. Adapted from allrecipes.com's recipe by the same name.
Grilled Turkey & Swiss Sandwiches
2 tbsp minced red onion
1/4 tsp poultry seasoning
1/2 cup mayonnaise
1 tbsp dijon mustard
1 tsp yellow mustard
1 tbsp honey
1 loaf French bread
2 tbsp butter
1 lb thinly sliced roast turkey
4 slices Emmenthaler cheese
In a small bowl, stir together the onion, poultry seasoning, mayonnaise, dijon and yellow mustard and honey until well combined. Cover and refrigerate until ready to make sandwiches (translation: until the soup is nearly ready to serve!) Cut the French bread into 4 pieces and cut each in half horizontally. Spread with mayo-onion mixture and make sandwiches out of each quarter with the turkey and swiss. Melt the butter in a large cast iron skillet. Place the sandwiches in the butter, turn them to coat both sides, place another cast iron skillet on top to squash them down and cook until toasted on the bottom. Flip the sandwiches over, place the 2nd iron skillet on top again and grill until cheese has melted and the other side of the bread is toasted. Serve with soup. Yummy!~
3 boneless, skinless chicken breasts
Water
Salt & Poultry Seasoning
1/4 cup butter
2 stalks celery, chopped
1 small red onions, diced
1/4 cup all-purpose flour
3/4 cup half and half
3 cups chicken broth
1/4 cup buffalo wing sauce, or more to taste
1 1/2 cups shredded sharp Cheddar
Salt & Pepper to taste
Cover the chicken breasts with water, season with salt and poultry seasoning and bring to a boil. Reduce heat and simmer until chicken is completely cooked. Remove chicken and allow to cool. Strain the remaining liquid and reserve 3 cups. Melt the butter in a large pot over medium high heat. Cook the celery and onion in butter until tender, about 5 minutes. Add the flour and allow to cook until absorbed, about 2 minutes more. Slowly stir in the broth and the half and half, stirring constantly. Stir in the chicken, wing sauce and cheese. Season with salt and pepper. Reduce heat to medium-low and simmer, stirring occasionally, until the cheese has melted complete, about 10 minutes. My opinion = not bad. A nice change from more traditional chicken soups. Adapted from allrecipes.com's recipe by the same name.
Grilled Turkey & Swiss Sandwiches
2 tbsp minced red onion
1/4 tsp poultry seasoning
1/2 cup mayonnaise
1 tbsp dijon mustard
1 tsp yellow mustard
1 tbsp honey
1 loaf French bread
2 tbsp butter
1 lb thinly sliced roast turkey
4 slices Emmenthaler cheese
In a small bowl, stir together the onion, poultry seasoning, mayonnaise, dijon and yellow mustard and honey until well combined. Cover and refrigerate until ready to make sandwiches (translation: until the soup is nearly ready to serve!) Cut the French bread into 4 pieces and cut each in half horizontally. Spread with mayo-onion mixture and make sandwiches out of each quarter with the turkey and swiss. Melt the butter in a large cast iron skillet. Place the sandwiches in the butter, turn them to coat both sides, place another cast iron skillet on top to squash them down and cook until toasted on the bottom. Flip the sandwiches over, place the 2nd iron skillet on top again and grill until cheese has melted and the other side of the bread is toasted. Serve with soup. Yummy!~
Monday, February 15, 2010
Cowboy Chili
1 lb boneless beef chuck, cut into chunks
1 lb boneless pork chops, cut into chunks
1 large sweet onion, chopped
1 large bell pepper, chopped
1 tbsp minced roasted garlic
1 lb dried pinto beans, washed
4-6 tbsp Mexene chili powder
1 tbsp cumin
1 tbsp dried cilantro
28-oz can crushed tomatoes
32-oz carton beef broth
1 heaping tbsp diced pickled jalapenos
Garlic salt and pepper
15-oz can Hormel tamales in Beef Sauce
Combine all ingredients, except tamales in a crock pot. Cover and cook on low for 8 hours or until beans are done. Remove the tamales from the cans and take off paper wrappers. Cut each tamale in 3 or 4 slices crosswise and add to the chili in the crockpot. Cook for another hour or so until the tamales are completely heated. Serve with shredded cheddar, minced onions and tortilla chips if desired.
This was OK. It needed something but I'm not sure what. Adapted from recipe in Southern Living's 1986 Annual Recipes.
1 lb boneless pork chops, cut into chunks
1 large sweet onion, chopped
1 large bell pepper, chopped
1 tbsp minced roasted garlic
1 lb dried pinto beans, washed
4-6 tbsp Mexene chili powder
1 tbsp cumin
1 tbsp dried cilantro
28-oz can crushed tomatoes
32-oz carton beef broth
1 heaping tbsp diced pickled jalapenos
Garlic salt and pepper
15-oz can Hormel tamales in Beef Sauce
Combine all ingredients, except tamales in a crock pot. Cover and cook on low for 8 hours or until beans are done. Remove the tamales from the cans and take off paper wrappers. Cut each tamale in 3 or 4 slices crosswise and add to the chili in the crockpot. Cook for another hour or so until the tamales are completely heated. Serve with shredded cheddar, minced onions and tortilla chips if desired.
This was OK. It needed something but I'm not sure what. Adapted from recipe in Southern Living's 1986 Annual Recipes.
Valentine's Dinner
Rib-Eyes with Mustard Wine Sauce
2 tbsp olive oil
2 Rib-Eyes, about 3/4" thick
Montreal Steak Seasoning
Pepper
1 small onion, halved and sliced thin
3/4 cup beef broth
1/3 cup red wine
2 tbsp Dijon mustard
2 tbsp honey
1 tbsp butter
Parsley
Season the steaks with Montreal Steak Seasoning and Pepper and let set at room temperture about 15 minutes. Heat the olive oil in a large, heavy skillet over medium-high heat until sizzling hot. Sear the steaks well on both sides, turning only once, until well browned and cooked to desired doneness. Add onion slices to skillet around the steaks and let them brown, stirring to keep them from burning. Remove steaks to a warm platter, cover with foil and keep warm. Add the beef broth, wine, mustard and honey to the skillet and turn heat up to high. Boil until liquid is reduced by half, stirring occasionally. Stir in butter until melted and serve sauce over steaks with a granish of chopped parsley. YUM! (adapted from allrecipe.com's Peppercorn Seasoned Steaks with Mustard-Wine Sauce)
Roasted Baby Dutch Potatoes with Garlic and Butter
1 to 1-1/2 lbs Baby Dutch Gold potatoes
1 tbsp roasted minced garlic
3 tbsp butter
2 tbsp olive oil
Sea Salt
Preheat oven to 425^F. Place potatoes in a casserole or other baking dish. Combine garlic and butter in a small microwave safe bowl and microwave on high until butter is melted. Pour garlic butter over potatoes, drizzle with olive oil and season with sea salt. Cover dish with foil and bake 20 minutes. Remove foil and bake 25 minutes more or until potatoes are fork tender and beginning to brown a bit. Serve hot. We love these! If you can't find the Baby Dutch potatoes, Fingerlings work great too.
Chocolate Velvet Cake with Vanilla Buttercream
1 1/2 cups semisweet chocolate chips
1/2 cup butter, softened
16 oz pkg light brown sugar
3 large eggs
2 cups all-purpose flour
1 tsp baking soda
1/2 tsp salt
8-oz container sour cream
1 cup hot water
2 tsp vanilla
Melt chocolate chips in a microwave safe bowl on High for 30 second intervals until melted (about 1 1/2 minutes total). Stir until smooth. Beat butter and sugar at medium speed for 5 minutes or until well blended. Add eggs, 1 at a time, beating just until blended after each addition. Add melted chocolate, beating just until blended. Sift together flour, soda and salt. Gradually add to chocolate mixture alternately with sour cream, beginning and ending with flour mixture. Beat at low speed just until blended after each addition. Gradually add 1 cup hot water in a slow steady stream, beating at low speed just until blended. Stir in vanilla. Spoon batter into 2 greased and floured 9-inch round (or square) pans that are at least 2-inches deep. (If your pans are not 2-inches deep, use 3 pans and reduce baking time!) Bake in a preheated 350^ oven for 40 to 45 minutes or until a wooden pick inserted in center comes out clean. Cool in pans on wire rack 10 minutes. Remove from pans and let cool completely on racks.
Vanilla Buttercream
1/2 cup butter
16-oz pkg powdered sugar
1/3 cup half and half
1 tbsp vanilla
Beat butter at medium speed until cream; gradually ad powdered sugar alternately with half and half, beating at low speed until well blended after each addition. Stir in vanilla.
I used square pans and this was just barely enough frosting to completely frost the cake. The frosting is really sweet though so I wouldn't use more than the single recipe....I think if I ever make this one again I'll use seedless raspberry jam between the cakes instead of the frosting, which will probably then give you plenty of the buttercream for the outside of the cake. The raspberry preserves would have made this cake perfect! The actual cake itself was good, but if I'm going to make one from scratch I want it to better than good (!) and there are mixes that taste more chocolatey than this cake did. From Southern Living's 2003 Annual Recipes cookbook.
2 tbsp olive oil
2 Rib-Eyes, about 3/4" thick
Montreal Steak Seasoning
Pepper
1 small onion, halved and sliced thin
3/4 cup beef broth
1/3 cup red wine
2 tbsp Dijon mustard
2 tbsp honey
1 tbsp butter
Parsley
Season the steaks with Montreal Steak Seasoning and Pepper and let set at room temperture about 15 minutes. Heat the olive oil in a large, heavy skillet over medium-high heat until sizzling hot. Sear the steaks well on both sides, turning only once, until well browned and cooked to desired doneness. Add onion slices to skillet around the steaks and let them brown, stirring to keep them from burning. Remove steaks to a warm platter, cover with foil and keep warm. Add the beef broth, wine, mustard and honey to the skillet and turn heat up to high. Boil until liquid is reduced by half, stirring occasionally. Stir in butter until melted and serve sauce over steaks with a granish of chopped parsley. YUM! (adapted from allrecipe.com's Peppercorn Seasoned Steaks with Mustard-Wine Sauce)
Roasted Baby Dutch Potatoes with Garlic and Butter
1 to 1-1/2 lbs Baby Dutch Gold potatoes
1 tbsp roasted minced garlic
3 tbsp butter
2 tbsp olive oil
Sea Salt
Preheat oven to 425^F. Place potatoes in a casserole or other baking dish. Combine garlic and butter in a small microwave safe bowl and microwave on high until butter is melted. Pour garlic butter over potatoes, drizzle with olive oil and season with sea salt. Cover dish with foil and bake 20 minutes. Remove foil and bake 25 minutes more or until potatoes are fork tender and beginning to brown a bit. Serve hot. We love these! If you can't find the Baby Dutch potatoes, Fingerlings work great too.
Chocolate Velvet Cake with Vanilla Buttercream
1 1/2 cups semisweet chocolate chips
1/2 cup butter, softened
16 oz pkg light brown sugar
3 large eggs
2 cups all-purpose flour
1 tsp baking soda
1/2 tsp salt
8-oz container sour cream
1 cup hot water
2 tsp vanilla
Melt chocolate chips in a microwave safe bowl on High for 30 second intervals until melted (about 1 1/2 minutes total). Stir until smooth. Beat butter and sugar at medium speed for 5 minutes or until well blended. Add eggs, 1 at a time, beating just until blended after each addition. Add melted chocolate, beating just until blended. Sift together flour, soda and salt. Gradually add to chocolate mixture alternately with sour cream, beginning and ending with flour mixture. Beat at low speed just until blended after each addition. Gradually add 1 cup hot water in a slow steady stream, beating at low speed just until blended. Stir in vanilla. Spoon batter into 2 greased and floured 9-inch round (or square) pans that are at least 2-inches deep. (If your pans are not 2-inches deep, use 3 pans and reduce baking time!) Bake in a preheated 350^ oven for 40 to 45 minutes or until a wooden pick inserted in center comes out clean. Cool in pans on wire rack 10 minutes. Remove from pans and let cool completely on racks.
Vanilla Buttercream
1/2 cup butter
16-oz pkg powdered sugar
1/3 cup half and half
1 tbsp vanilla
Beat butter at medium speed until cream; gradually ad powdered sugar alternately with half and half, beating at low speed until well blended after each addition. Stir in vanilla.
I used square pans and this was just barely enough frosting to completely frost the cake. The frosting is really sweet though so I wouldn't use more than the single recipe....I think if I ever make this one again I'll use seedless raspberry jam between the cakes instead of the frosting, which will probably then give you plenty of the buttercream for the outside of the cake. The raspberry preserves would have made this cake perfect! The actual cake itself was good, but if I'm going to make one from scratch I want it to better than good (!) and there are mixes that taste more chocolatey than this cake did. From Southern Living's 2003 Annual Recipes cookbook.
Saturday, February 13, 2010
Pork & Pepperoni Pasta
2 tbsp olive oil
1 lb ground pork
2 oz sliced pepperoni, chopped
1 small onion, diced
1 tsp roasted garlic
Garlic salt and pepper
2 tsp dried Italian seasoning
1 tsp crushed red pepper flakes
1/3 cup grated parmesan cheese
1/2 cup shredded cheddar-jack cheese
2 oz soft cream cheese
1 to 1-1/2 cups half and half
1 can diced tomatoes
16 oz hot penne pasta, cooked al dente
Heat 2 tbsp olive oil in a large skillet. Add ground pork, pepperoni, onion, roasted garlic, garlic salt and pepper to taste. Cook, stirring often until crumbled and completely cooked. Stir in Italian seasoning, pepper flakes, parmesan, shredded cheddar-jack cheese, cream cheese, half and half and tomatoes. Cook over medium low heat, stirring frequently until cheeses are melted and sauce is hot and well blended. Serve over hot pasta.
I didn't like this....I didn't have any real parmesan cheese so I used the stuff in a jar and the texture of the sauce was awful! Blech!
1 lb ground pork
2 oz sliced pepperoni, chopped
1 small onion, diced
1 tsp roasted garlic
Garlic salt and pepper
2 tsp dried Italian seasoning
1 tsp crushed red pepper flakes
1/3 cup grated parmesan cheese
1/2 cup shredded cheddar-jack cheese
2 oz soft cream cheese
1 to 1-1/2 cups half and half
1 can diced tomatoes
16 oz hot penne pasta, cooked al dente
Heat 2 tbsp olive oil in a large skillet. Add ground pork, pepperoni, onion, roasted garlic, garlic salt and pepper to taste. Cook, stirring often until crumbled and completely cooked. Stir in Italian seasoning, pepper flakes, parmesan, shredded cheddar-jack cheese, cream cheese, half and half and tomatoes. Cook over medium low heat, stirring frequently until cheeses are melted and sauce is hot and well blended. Serve over hot pasta.
I didn't like this....I didn't have any real parmesan cheese so I used the stuff in a jar and the texture of the sauce was awful! Blech!
Monday, February 8, 2010
Stir Fried Pork and Veggies
2 tbsp vegetable oil
1 tsp sesame oil
1/2 - 3/4 lb pork tenderloin, cut into small pieces
Garlic Salt & Pepper, if desired
1 16-oz pkg frozen Bird's Eye Broccoli Stir Fry Vegetables
1/4 cup Stir Fry Sauce
1/2 cup water
1/4 cup Cheriyaki Sauce
Heat the vegetable and sesame oils in a wok over medium-high heat until hot. Add the pork and cook, stirring occasionally until pork is browned and completely cooked. Season with garlic salt and pepper if desired (be careful....the Stir Fry Sauce is fairly salty without this!) Stir in the vegetables, stir fry sauce, water and Cheriyaki sauce. Cover and cook until vegetables are just done, stirring occasionally. Serve over rice. (I cooked the rice as usual but added a bit of lite soy sauce, a tsp of sesame oil and a pinch of Five Spice Powder to the water before cooking). John loved this. I thought it was OK but I'll definitely make it again because it took less than 1/2 hour to cook!
1 tsp sesame oil
1/2 - 3/4 lb pork tenderloin, cut into small pieces
Garlic Salt & Pepper, if desired
1 16-oz pkg frozen Bird's Eye Broccoli Stir Fry Vegetables
1/4 cup Stir Fry Sauce
1/2 cup water
1/4 cup Cheriyaki Sauce
Heat the vegetable and sesame oils in a wok over medium-high heat until hot. Add the pork and cook, stirring occasionally until pork is browned and completely cooked. Season with garlic salt and pepper if desired (be careful....the Stir Fry Sauce is fairly salty without this!) Stir in the vegetables, stir fry sauce, water and Cheriyaki sauce. Cover and cook until vegetables are just done, stirring occasionally. Serve over rice. (I cooked the rice as usual but added a bit of lite soy sauce, a tsp of sesame oil and a pinch of Five Spice Powder to the water before cooking). John loved this. I thought it was OK but I'll definitely make it again because it took less than 1/2 hour to cook!
Thursday, February 4, 2010
Bacon Roasted Chicken and Potatoes
2 large boneless, skinless chicken breasts
Montreal Chicken Seasoning
2-3 slices bacon
3 potatoes, peeled and cut into chunks
1 onion, sliced
Garlic Salt, Basil, Chives
Olive Oil
Preheat oven to 400^F. Season the chicken with Montreal Chicken Seasoning and wrap each one in bacon to completely cover the chicken. Place in a 9x13" baking dish. Combine the potatoes and onion in a bowl, season with garlic salt, basil and chives and drizzle with olive oil. Place the potato mixture around the chicken breasts and bake, uncovered for 1 hour or until chicken is completely cooked and bacon is crisp.
Easy and fairly good.
Montreal Chicken Seasoning
2-3 slices bacon
3 potatoes, peeled and cut into chunks
1 onion, sliced
Garlic Salt, Basil, Chives
Olive Oil
Preheat oven to 400^F. Season the chicken with Montreal Chicken Seasoning and wrap each one in bacon to completely cover the chicken. Place in a 9x13" baking dish. Combine the potatoes and onion in a bowl, season with garlic salt, basil and chives and drizzle with olive oil. Place the potato mixture around the chicken breasts and bake, uncovered for 1 hour or until chicken is completely cooked and bacon is crisp.
Easy and fairly good.
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