1/3 cup drained pickled vegetables, finely chopped
2 Tbsp chopped dill pickles
2 Tbsp finely chopped mild banana peppers
Mayonnaise
Yellow Mustard
2 hoagie buns, split
Sliced Ham
Sliced Bologna
Sliced Cotta Salami
Sliced Swiss or Provolone
Shredded Lettuce
Sliced Tomato
Black Pepper
Combine the pickled veggies, dill pickles and banana peppers in a small bowl. Spread the cut sides of the hoagie bun with mayonnaise and mustard. Pile half the pickled mixture on the bottom of the bun. Layer ham, bologna, salami, and swiss cheese on the bun. Top with lettuce, tomato and black pepper and the top half of the bun. Press down and cut in half.
Serves 2-4 people. Good!
Sunday, February 12, 2012
Lemon-Swiss Pasta
2 Tbsp unsalted butter
1 small onion, minced
2 cloves garlic, minced
1/4 tsp crushed red pepper flakes
Black Pepper to taste
1 tsp basil
1 1/2 cups heavy cream
1/2 cup shredded Swiss cheese
1 lemon, zested
1 lb hot, cooked linguine
4 slices cooked bacon, chopped
Saute the onion and garlic in the melted butter in a large skillet until translucent. Stir in pepper flakes, black pepper, and cream and cook over medium heat until the cream is very hot. Stir in the Swiss cheese and lemon zest and cook on low, stirring often until the cheese is melted and well incorporated with the cream. Toss with the linguine and bacon and serve hot.
This was very good with the Oven Roasted Chicken Tenders Saltimbocca!
1 small onion, minced
2 cloves garlic, minced
1/4 tsp crushed red pepper flakes
Black Pepper to taste
1 tsp basil
1 1/2 cups heavy cream
1/2 cup shredded Swiss cheese
1 lemon, zested
1 lb hot, cooked linguine
4 slices cooked bacon, chopped
Saute the onion and garlic in the melted butter in a large skillet until translucent. Stir in pepper flakes, black pepper, and cream and cook over medium heat until the cream is very hot. Stir in the Swiss cheese and lemon zest and cook on low, stirring often until the cheese is melted and well incorporated with the cream. Toss with the linguine and bacon and serve hot.
This was very good with the Oven Roasted Chicken Tenders Saltimbocca!
Oven Roasted Chicken Tenders Saltimbocca
8 fairly large chicken tenders
Salt & pepper
8 leaves sage
8 slices Prosciutto
2 tbsp olive oil
Preheat oven to 425^F. Season chicken with salt & pepper, top each tender with a sage leaf (or 2 if they're small. Wrap each with a slice of prosciutto and coat them liberally with the olive oil. Arrange on an oiled baking sheet and bake until crispy and firm, 10-15 minutes.
To serve, slice meat on bias and pile on a salad or pasta in a creamy sauce.
Quite tasty, though it took longer to crisp up the prosciutto than 15 minutes and that made the chicken a bit dry. John loved it though.
From Rachael Ray.
Salt & pepper
8 leaves sage
8 slices Prosciutto
2 tbsp olive oil
Preheat oven to 425^F. Season chicken with salt & pepper, top each tender with a sage leaf (or 2 if they're small. Wrap each with a slice of prosciutto and coat them liberally with the olive oil. Arrange on an oiled baking sheet and bake until crispy and firm, 10-15 minutes.
To serve, slice meat on bias and pile on a salad or pasta in a creamy sauce.
Quite tasty, though it took longer to crisp up the prosciutto than 15 minutes and that made the chicken a bit dry. John loved it though.
From Rachael Ray.
Sunday, February 5, 2012
Queso Blanco
1 tbsp olive oil
1/4 cup minced onion
2 Tbsp minced red bell pepper
1 heaping Tbsp minced pickled jalapenos
3/4 lb white american cheese, shredded
1/4 lb pepper jack cheese, shredded
1/4 cup heavy cream
1/2 tsp ground cumin
1 heaping tsp chili powder
In a small saucepan, saute onion and red bell pepper in olive oil until tender. Add jalapeno and cook 1 minute. Reduce heat to low and gradually stir in shredded cheeses a handful at a time and cream. Stir often until al the cheese is melted. Stir in cumin and chili powder. Keep warm and serve with tortilla chips.
Yum! Adapted from a recipe at allrecipes.com
1/4 cup minced onion
2 Tbsp minced red bell pepper
1 heaping Tbsp minced pickled jalapenos
3/4 lb white american cheese, shredded
1/4 lb pepper jack cheese, shredded
1/4 cup heavy cream
1/2 tsp ground cumin
1 heaping tsp chili powder
In a small saucepan, saute onion and red bell pepper in olive oil until tender. Add jalapeno and cook 1 minute. Reduce heat to low and gradually stir in shredded cheeses a handful at a time and cream. Stir often until al the cheese is melted. Stir in cumin and chili powder. Keep warm and serve with tortilla chips.
Yum! Adapted from a recipe at allrecipes.com
Saturday, February 4, 2012
Brown Jug Soup
2 Tbsp unsalted butter
1 onion, chopped fine
1 stalk celery, chopped fine
1 tsp dried thyme
32 oz carton chicken broth
3 medium potatoes, peeled and diced
10 oz pkg frozen mixed vegetables
16 oz pkg frozen broccoli florets
1 can cream of chicken soup
15 oz jar Cheese Whiz
1 cup shredded sharp Cheddar
Melt the butter in a large stockpot and saute the onions and celery until soft. Add thyme, broth, potatoes, mixed veggies and broccoli. Stir and add enough water to just cover the vegetables. Bring to a boil, reduce heat and simmer 20 minutes. Stir in soup, Cheese Whiz and Cheddar until well combined and all the cheese is melted. Serve hot.
Pretty good! Velveeta would probably be better than the Cheez Whiz...
Adapted from recipe at allrecipes.com
1 onion, chopped fine
1 stalk celery, chopped fine
1 tsp dried thyme
32 oz carton chicken broth
3 medium potatoes, peeled and diced
10 oz pkg frozen mixed vegetables
16 oz pkg frozen broccoli florets
1 can cream of chicken soup
15 oz jar Cheese Whiz
1 cup shredded sharp Cheddar
Melt the butter in a large stockpot and saute the onions and celery until soft. Add thyme, broth, potatoes, mixed veggies and broccoli. Stir and add enough water to just cover the vegetables. Bring to a boil, reduce heat and simmer 20 minutes. Stir in soup, Cheese Whiz and Cheddar until well combined and all the cheese is melted. Serve hot.
Pretty good! Velveeta would probably be better than the Cheez Whiz...
Adapted from recipe at allrecipes.com
Sunday, January 29, 2012
Tuscan Chicken & Linguine
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.
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 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!
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