Yep, I do, but I use the healthy versions because I have to watch my salt.
Chicken with Sun-Dried Tomatoes
3 Tbsp. olive oil
4 skinless, boneless chicken breast halves
1 chopped green onion
1 can cream of mushroom soup (I used healthy)
3/4 cup water
1/4 cup sliced sun-dried tomatoes
2 Tbsp. red wine vinegar
2 Tbsp. chopped fresh basil or 1 Tbsp. dried basil
1/4 cup shredded Parmesan cheese (optional)
Heat 2 tbsp. oil skillet over medium-high heat. Add chicken and cook 10 min. or until well browned on both sides. remove chicken from skillet. add remaining oil and heat tomedim. add green onion and cook 2 min. Stir in soup, wanter, vinegar and basil. Return chicken to skillet and heat to a boil. Reduce heat to low and Cook 5 min. Serve over noodles and sprinkle cheese over.
King Ranch Chicken
I usually use chicken breast in this recipe, but you could pre-cook leg quarters and take the meat off the bone for the casserole.
3/4 boneless chicken breast, cut in bite-size pieces
1 chopped onion
1 rib celery chopped
2 garlic cloves chopped
1 can cream of chicken soup (I use healthy)
1 can cream of mushroom (healthy)
1 can ro-tel tomatoes
2 cups grated cheese - cheddar, or jack or mixed as your preference
8-12 corn tortillas
extra chopped onion for crunchiness if you like
Heat oven to 400. Spray large skillet with cooking spray, add chicken, onion, celery, cook till chicken no longer pink. Add garlic, cook one minute. Take off heat. In large bowl, stir together soups and tomatoes. Spray 9 by 13 baking dish with cooking spray. Layer tortillas, chicken, soup mixture and cheese. Repeat, adding onion. Top with tortillas for extra crunch. Bake till bubby, at least 30 minutes.
Friday, April 30, 2010
Monday, April 26, 2010
Tidying Up
Tidying up and came across a couple of recently tried newer recipes. Been so busy, have mostly stuck to tried and true, nothing that would excite the readers.
Shrimp Fra Diavolo
1 lb. large shrimp, peeled, deveined
1 tsp. salt.
1 tsp. dried crushed red pepper flakes
3 tablespoons olive, plus 1-2 more if needed
1 onion chopped
1 14 oz. can diced tomatoes
1 cup dry white wine
3 chopped garlic cloves
1/4 tsp. dried oregano leaves
3 Tb. chopped fresh parsley
3 Tb. chopped fresh basil leaves
Toss shrimp in bowl with salt and red pepper flakes. Heat 3 tablespoons oil in heavy large skillet over medium-high heat. Add the shrimp and cook about minute. Toss and cook another minute. Transfer to a large plate. Add onion to same skillet, adding more oil if necessary and cook until soft, about 5 minutes. Add tomatoes, wine, garlic and oregano. Simmer until sauce thickens slightly, about 10 minutes. Return shrimp to pan and cook for a minute or so. Stir in parley and basil. Taste for seasoning and add more salt to taste. Serve over pasta.
Homemade Shake and Bake
I'm not a big fan of pork chops, but Conrad is. This coating changed my mind and we were fighting over the leftovers!
For 4 chops:
3 Tb. whole-wheat flour
3 TB. cornmeal
1 tsp. salt (I used a little less kosher salt)
1 tsp. sage
1/2 tsp. garlic powder
1/2 tsp. paprika
1 tsp. dried Italian seasoning
1/4 tsp. cayenne
Shake all ingridients in paper or plasic bag. Add chops one at a time. Back chops on a rack on a roasting pan in 425 oven until done and brown, about 20 minutes.
Mushroom Barley Pilaf (goes well with pork chops)
1 can chicken broth
1/4 white wine
1 cup quick-cooking barley
pinch of salt
1 8oz. package sliced mushrooms
1 tsp. dried Italian seasoning
Bring chicken broth, wine, onion, mushrooms and seasonings to a boil. Add barley. Turn heat to low and cook 10-12 minutes till barley is done. Stir to mix.
1 onion chopped
Shrimp Fra Diavolo
1 lb. large shrimp, peeled, deveined
1 tsp. salt.
1 tsp. dried crushed red pepper flakes
3 tablespoons olive, plus 1-2 more if needed
1 onion chopped
1 14 oz. can diced tomatoes
1 cup dry white wine
3 chopped garlic cloves
1/4 tsp. dried oregano leaves
3 Tb. chopped fresh parsley
3 Tb. chopped fresh basil leaves
Toss shrimp in bowl with salt and red pepper flakes. Heat 3 tablespoons oil in heavy large skillet over medium-high heat. Add the shrimp and cook about minute. Toss and cook another minute. Transfer to a large plate. Add onion to same skillet, adding more oil if necessary and cook until soft, about 5 minutes. Add tomatoes, wine, garlic and oregano. Simmer until sauce thickens slightly, about 10 minutes. Return shrimp to pan and cook for a minute or so. Stir in parley and basil. Taste for seasoning and add more salt to taste. Serve over pasta.
Homemade Shake and Bake
I'm not a big fan of pork chops, but Conrad is. This coating changed my mind and we were fighting over the leftovers!
For 4 chops:
3 Tb. whole-wheat flour
3 TB. cornmeal
1 tsp. salt (I used a little less kosher salt)
1 tsp. sage
1/2 tsp. garlic powder
1/2 tsp. paprika
1 tsp. dried Italian seasoning
1/4 tsp. cayenne
Shake all ingridients in paper or plasic bag. Add chops one at a time. Back chops on a rack on a roasting pan in 425 oven until done and brown, about 20 minutes.
Mushroom Barley Pilaf (goes well with pork chops)
1 can chicken broth
1/4 white wine
1 cup quick-cooking barley
pinch of salt
1 8oz. package sliced mushrooms
1 tsp. dried Italian seasoning
Bring chicken broth, wine, onion, mushrooms and seasonings to a boil. Add barley. Turn heat to low and cook 10-12 minutes till barley is done. Stir to mix.
1 onion chopped
Monday, April 5, 2010
Been Gone But Not Forgotten
Haven't posted since my father's sudden death early Feb. and besides, have been just plain busy. I had said that I would not let this become a chore. So here are a few of the many new, quick and easy (and inexpensive) recipes I have tried in the past couple of months.
Cheesy Tomato Bake
1 chopped onion
2 T. butter
3/4 c. sour cream
1/4 c. light or regular mayo
1 c. shredded cheddar
1 c. shredded mozarella
salt and pepper to taste
dried Italian seasoning to taste
2/3 c. milk
2 c. biscuit mix (I used reduced fat with good results)
3 ripe tomatoes
1/4 c. Parmesan cheese
Heat oven to 400. Spray 9 by 13 dish with cooking spray. In skillet, heat butter and onions, cooking until lightly brown and soft. Place onions in a large mixing bowl and add sour cream, mayo, cheddar and mozzarella cheeses and seasonings, mixing well. In a separate bowl, stir together milk and biscuit mix. Pat dough on bottom and up sides of baking dish. Slice tomatoes and place on top of dough. Spoon sour cream mixture over all, smoothing to edges. Sprinkle with parmesan and bake for 25 minutes until brown. Let cool 10 minutes before serving.
Tasty Corn Bake
1 c milk
1 beaten egg
1 c. cracker crumbs
salt and pepper to taste
1 can creamed corn (17 oz.)
1 grated carrot
2 chopped green onions
1 T. melted butter
Heat oven to 350. Combine milk, egg, 2/3 c. of the crumbs, salt and pepper, mix well. Add corn, carrot and onions, blend well. Place in buttered 1 quart casserole dish. Toss melted butter with remaining crumbs. Sprinkle over casserole. bake for one hour or until firm.
Spinach Parmesan
2 packages frozen chopped spinach (10 oz. each)
1 8 oz. package cream cheese
1/3 c. milk
1/2 c. parmesan cheese
Heat oven to 350. Cook spinach in microwave according to package directions. Drain well. Place spinach into buttered 1 qt. casserole dish. Combine softened cream cheese and 2 T. of the parmesan. Spread mixture over spinach. Sprinkle with remainder of the parmesan. Bake until heated through, around 20 minutes.
Sweet Potatoes with Pecans and Blue Cheese
1 potato per person, peeled and diced
1 T. olive oil
dried thyme to taste
1/2 cup chopped pecans
crumbled blue or roquefort cheese
Heat oven to 425. Toss potatoes with olive oil and thyme. Roast for 30-45 minutes or until tender. Toss gently with pecans and cheese. Salt and pepper to taste.
Golden Potato-Cauliflower Soup
2 t. olive oil
2-3 chopped green onions
1/3 c. chopped celery
1/2 cauliflower, sliced
2 medium sliced, peeled yukon gold potatoes
2 14oz. cans fat-free, low-sodium chicken broth
salt and pepper to taste
dash of ground red pepper
1 t. lemon juice
Heat oil in large saucepan over medium heat. Add green onions and celery, cover and cook 2 minutes. Stir in cauliflower, potatoes, broth, and seasonings, bring to a boil. Reduce heat, cover and simmer 15 minutes or until veggies or tender. Add lemon juice. Place mixtues, in batches as necessary in food processor and process until very smooth. Add more broth if necessary to thin out to desired consistency.
This was a really satisfying pasta dish.
Rigatoni with Proscutto and Parmesan
1 lb. rigatoni pasta
1/4 c. extra-virgin olive oil
1 green onion, chopped
1/2 c. chicken broth
1 c. grated parmesan cheese
2 ounces prosciutto, cut into 1/4-inch strips
salt and pepper
In pot of boiling water, cook pasta until al dente, following package directions. Drain. Meanwhile, in a LARGE skillet, heat olive oil over medium heat. add green onion and cook until softened about 2 minutes. Add chicken broth, bring to a boil, then lower heat to medium. Add pasta and toss. Remove skillet from heat and stir in the cheese, reserving some for the top.
Potato Mushroom Omelette
2-3 large potatoes, pared, diced, parboiled
3 T. olive oil
1/2 c. fresh or canned mushrooms
1/2 c. sliced white or green onions
7 eggs
1/2 c. milk
salt and pepper to taste
dash of hot sauce
dried Italian seasoning to taste
1/2 c. shredded Swiss
Heat oven to 350. In skillet, heat parboiled potatoes in oil for 5 minutes, then add mushrooms and onions, and cook until onions are tender. Spread mixture in greased 9-inch square baking dish. Beat eggs and milk in bowl with seasonings until very fluffy. Pour mixture over eggs. Bake 20-25 minutes until puffy. Top with cheese and serve immediately.
Okay, this might not sound great, but it was really quite tasty and an excellent way to use up the leftover sauerkraut from St. Patrick's Day.
Beef-Sauerkraut Skillet
1 T. butter
1 can or jar or whatever's leftover in the bag of sauerkraut
2 large potatoes, peeled and very thinly sliced
1 medium onion, chopped
salt and pepper to taste
1 lb. ground meat
1 8 oz. can tomato cause
Melt butter in large skillet. Spread sauerkraut in bottom of skillet (drain the sauerkraut first). Arrange potato slices on top and sprinkle with the onion. Top with the meat (raw). Sprinkle lightly with salt and pepper and any other desired seasonings. Pour tomato sauce over meat. Cover and place over high heat until heated through. Simmer over low heat for 45 minutes to an hour or until potatoes are tender and most of liquid has evaporated.
An oldie but goodie
Mexican Egg Thingie
1 can (7 oz.) whole green chiles
3 cups shredded cheddar
1/2 shredded Jack
4 eggs
1 13 oz. can evaporated milk
salt and pepper to taste
dash of hot sauce
1 bunch of green onions, chopped
Split chiles and cover bottom of baking dish. Spread chiles with the cheeses. Stir eggs with milk and seasonings. Pour over cheese. Can be refrigerated overnight at this point if desired. When ready to bake, top with green onions. Bake in 350 oven for 35-45 minurwa oe until casserole bubbles and puffs up.
Another satisfying pasta dish. I craved carbs during the winter. and yeah, gained back 5 lbs.!
Saucy Carbonara Pasta
1 16 oz. box spagetti
2 T. olive oil
4 oz. pancetta or bacon
1/3 c. chopped walnuts
4 (yes, four) cloves minced garlic
1/2 c. white wine
1/4 t. crushed red pepper flakes
2 eggs
1 c. parmesan cheese, divided
1/4 c. chopped parsley
freshly ground black pepper
Cook pasta according to package directions. Meanwhile, in a LARGE skillet, heat the oil. Add pancetta and cook 3-5 minutes until crisp. Add walnuts, garlic and red pepper flakes. Cook 1-2 minutes, stirring often to not burn the nuts. Add wine and cook another 2-3 minutes to slightly reduce. Drain pasta and add to the skillet. In a small bowl, whisk the eggs with half of the cheese. Pour egg mixture into pasta and toss. Top with rest of cheese, parsley and pepper
Yet another pasta recipe
Spaghetti with goat cheese, Italian sausage and olives
4 Italian sausages (or 8 oz. bulk)
1/2 t. thyme
3 chopped garlic cloves
1 t. hot red pepper flakes
10-12 oz. spaghetti
2 T. olive oil
3/4 c. pitted greek olives
6 oz. crumbled goat cheese
chopped fresh basil to taste
Remove sausage from casings and break into small pieces. Saute until brown. Remove from heat and add thyme, garlic, and pepper flakes. Set aside. Cook spaghetti al dente. Drain and toss with sausage mixture. Add goat cheese and toss gently again. Top with basil and serve.
Slow-Cooker Bolognese Sauce
1 T. butter
1 chopped onion
1 rib celery, chopped
1 finely chopped carrot
2 lb. lean ground beef
salt and pepper
pinch of nutmeg
1 c milk
1 c. white wine
2 28 oz. cans crushed tomatoes
Melt butter in large saucepan over medium heat. Add onion, celery and carrot and cook until softened, about 5 minutes. Turn heat to high, add meat, cook until no longer pink. Season with salt, pepper, nutmeg. Pour in milk, wine and bring to a boil. Lower heat and cook at a lively simmer until most of liquid has evaporated, about 15 minutes. Transfer mixture to slow cooker, stir in tomatoes, cover and cook on low for 8 hours. Remove lid, stir and cook another 30 minutes.
Chicken Slivers with Chipotle-Peanut Sauce
1 T. olive oil
3 chopped garlic cloves
1 chopped onion
2 tomatoes, cut up
2 chipotles in adobo
1/2 c. peauts
1/2 c. chicken broth
salt to taste
4 boneless chicken breast halves
Over medium heat, cook onion and garlic until soft. Transfer mixture to blender and add tomatoes, chiles, peanuts and broth. Puree until smooth. Return to pan and simmer to blend flavors. Cut chicken into slivers and grill or broil in oven as desired. Serve with sauce.
Cheesy Tomato Bake
1 chopped onion
2 T. butter
3/4 c. sour cream
1/4 c. light or regular mayo
1 c. shredded cheddar
1 c. shredded mozarella
salt and pepper to taste
dried Italian seasoning to taste
2/3 c. milk
2 c. biscuit mix (I used reduced fat with good results)
3 ripe tomatoes
1/4 c. Parmesan cheese
Heat oven to 400. Spray 9 by 13 dish with cooking spray. In skillet, heat butter and onions, cooking until lightly brown and soft. Place onions in a large mixing bowl and add sour cream, mayo, cheddar and mozzarella cheeses and seasonings, mixing well. In a separate bowl, stir together milk and biscuit mix. Pat dough on bottom and up sides of baking dish. Slice tomatoes and place on top of dough. Spoon sour cream mixture over all, smoothing to edges. Sprinkle with parmesan and bake for 25 minutes until brown. Let cool 10 minutes before serving.
Tasty Corn Bake
1 c milk
1 beaten egg
1 c. cracker crumbs
salt and pepper to taste
1 can creamed corn (17 oz.)
1 grated carrot
2 chopped green onions
1 T. melted butter
Heat oven to 350. Combine milk, egg, 2/3 c. of the crumbs, salt and pepper, mix well. Add corn, carrot and onions, blend well. Place in buttered 1 quart casserole dish. Toss melted butter with remaining crumbs. Sprinkle over casserole. bake for one hour or until firm.
Spinach Parmesan
2 packages frozen chopped spinach (10 oz. each)
1 8 oz. package cream cheese
1/3 c. milk
1/2 c. parmesan cheese
Heat oven to 350. Cook spinach in microwave according to package directions. Drain well. Place spinach into buttered 1 qt. casserole dish. Combine softened cream cheese and 2 T. of the parmesan. Spread mixture over spinach. Sprinkle with remainder of the parmesan. Bake until heated through, around 20 minutes.
Sweet Potatoes with Pecans and Blue Cheese
1 potato per person, peeled and diced
1 T. olive oil
dried thyme to taste
1/2 cup chopped pecans
crumbled blue or roquefort cheese
Heat oven to 425. Toss potatoes with olive oil and thyme. Roast for 30-45 minutes or until tender. Toss gently with pecans and cheese. Salt and pepper to taste.
Golden Potato-Cauliflower Soup
2 t. olive oil
2-3 chopped green onions
1/3 c. chopped celery
1/2 cauliflower, sliced
2 medium sliced, peeled yukon gold potatoes
2 14oz. cans fat-free, low-sodium chicken broth
salt and pepper to taste
dash of ground red pepper
1 t. lemon juice
Heat oil in large saucepan over medium heat. Add green onions and celery, cover and cook 2 minutes. Stir in cauliflower, potatoes, broth, and seasonings, bring to a boil. Reduce heat, cover and simmer 15 minutes or until veggies or tender. Add lemon juice. Place mixtues, in batches as necessary in food processor and process until very smooth. Add more broth if necessary to thin out to desired consistency.
This was a really satisfying pasta dish.
Rigatoni with Proscutto and Parmesan
1 lb. rigatoni pasta
1/4 c. extra-virgin olive oil
1 green onion, chopped
1/2 c. chicken broth
1 c. grated parmesan cheese
2 ounces prosciutto, cut into 1/4-inch strips
salt and pepper
In pot of boiling water, cook pasta until al dente, following package directions. Drain. Meanwhile, in a LARGE skillet, heat olive oil over medium heat. add green onion and cook until softened about 2 minutes. Add chicken broth, bring to a boil, then lower heat to medium. Add pasta and toss. Remove skillet from heat and stir in the cheese, reserving some for the top.
Potato Mushroom Omelette
2-3 large potatoes, pared, diced, parboiled
3 T. olive oil
1/2 c. fresh or canned mushrooms
1/2 c. sliced white or green onions
7 eggs
1/2 c. milk
salt and pepper to taste
dash of hot sauce
dried Italian seasoning to taste
1/2 c. shredded Swiss
Heat oven to 350. In skillet, heat parboiled potatoes in oil for 5 minutes, then add mushrooms and onions, and cook until onions are tender. Spread mixture in greased 9-inch square baking dish. Beat eggs and milk in bowl with seasonings until very fluffy. Pour mixture over eggs. Bake 20-25 minutes until puffy. Top with cheese and serve immediately.
Okay, this might not sound great, but it was really quite tasty and an excellent way to use up the leftover sauerkraut from St. Patrick's Day.
Beef-Sauerkraut Skillet
1 T. butter
1 can or jar or whatever's leftover in the bag of sauerkraut
2 large potatoes, peeled and very thinly sliced
1 medium onion, chopped
salt and pepper to taste
1 lb. ground meat
1 8 oz. can tomato cause
Melt butter in large skillet. Spread sauerkraut in bottom of skillet (drain the sauerkraut first). Arrange potato slices on top and sprinkle with the onion. Top with the meat (raw). Sprinkle lightly with salt and pepper and any other desired seasonings. Pour tomato sauce over meat. Cover and place over high heat until heated through. Simmer over low heat for 45 minutes to an hour or until potatoes are tender and most of liquid has evaporated.
An oldie but goodie
Mexican Egg Thingie
1 can (7 oz.) whole green chiles
3 cups shredded cheddar
1/2 shredded Jack
4 eggs
1 13 oz. can evaporated milk
salt and pepper to taste
dash of hot sauce
1 bunch of green onions, chopped
Split chiles and cover bottom of baking dish. Spread chiles with the cheeses. Stir eggs with milk and seasonings. Pour over cheese. Can be refrigerated overnight at this point if desired. When ready to bake, top with green onions. Bake in 350 oven for 35-45 minurwa oe until casserole bubbles and puffs up.
Another satisfying pasta dish. I craved carbs during the winter. and yeah, gained back 5 lbs.!
Saucy Carbonara Pasta
1 16 oz. box spagetti
2 T. olive oil
4 oz. pancetta or bacon
1/3 c. chopped walnuts
4 (yes, four) cloves minced garlic
1/2 c. white wine
1/4 t. crushed red pepper flakes
2 eggs
1 c. parmesan cheese, divided
1/4 c. chopped parsley
freshly ground black pepper
Cook pasta according to package directions. Meanwhile, in a LARGE skillet, heat the oil. Add pancetta and cook 3-5 minutes until crisp. Add walnuts, garlic and red pepper flakes. Cook 1-2 minutes, stirring often to not burn the nuts. Add wine and cook another 2-3 minutes to slightly reduce. Drain pasta and add to the skillet. In a small bowl, whisk the eggs with half of the cheese. Pour egg mixture into pasta and toss. Top with rest of cheese, parsley and pepper
Yet another pasta recipe
Spaghetti with goat cheese, Italian sausage and olives
4 Italian sausages (or 8 oz. bulk)
1/2 t. thyme
3 chopped garlic cloves
1 t. hot red pepper flakes
10-12 oz. spaghetti
2 T. olive oil
3/4 c. pitted greek olives
6 oz. crumbled goat cheese
chopped fresh basil to taste
Remove sausage from casings and break into small pieces. Saute until brown. Remove from heat and add thyme, garlic, and pepper flakes. Set aside. Cook spaghetti al dente. Drain and toss with sausage mixture. Add goat cheese and toss gently again. Top with basil and serve.
Slow-Cooker Bolognese Sauce
1 T. butter
1 chopped onion
1 rib celery, chopped
1 finely chopped carrot
2 lb. lean ground beef
salt and pepper
pinch of nutmeg
1 c milk
1 c. white wine
2 28 oz. cans crushed tomatoes
Melt butter in large saucepan over medium heat. Add onion, celery and carrot and cook until softened, about 5 minutes. Turn heat to high, add meat, cook until no longer pink. Season with salt, pepper, nutmeg. Pour in milk, wine and bring to a boil. Lower heat and cook at a lively simmer until most of liquid has evaporated, about 15 minutes. Transfer mixture to slow cooker, stir in tomatoes, cover and cook on low for 8 hours. Remove lid, stir and cook another 30 minutes.
Chicken Slivers with Chipotle-Peanut Sauce
1 T. olive oil
3 chopped garlic cloves
1 chopped onion
2 tomatoes, cut up
2 chipotles in adobo
1/2 c. peauts
1/2 c. chicken broth
salt to taste
4 boneless chicken breast halves
Over medium heat, cook onion and garlic until soft. Transfer mixture to blender and add tomatoes, chiles, peanuts and broth. Puree until smooth. Return to pan and simmer to blend flavors. Cut chicken into slivers and grill or broil in oven as desired. Serve with sauce.
Subscribe to:
Posts (Atom)