(serves 4)
(not lowfat, but highly impressive, and very easy!)
4 boneless, skinless chicken breasts
1 cube butter (cut into 1 Tbsp pieces)
1/2 C. chicken broth, (or bullion cube in 1/2 water, disolved)
1/4 C. Lemon Juice (or juice from 1-2 large lemons)
1 tsp. chopped Garlic
2 Tbsp. Capers
flour to coat chicken
salt to taste
2 Tbsp. cooking oil
Pound the chicken breasts until flattened, sprinkle with flour to coat surface. Heat frying pan with oil. Sear chicken breasts on each side for about 2-3 minutes. (because they are thin, they will cook quickly). Add Garlic and chicken broth, and turn heat down to medium. Cook until broth reduces a bit, then add butter pieces, capers, and lemon juice. Cook on medium heat until liquid thickens and reduces, turning chicken pieces every minute to coat with sauce. (don't cook too long at this point, or butter will start to separate). When sauce is reduced, remove from heat and plate, pouring remaining sauce over chicken.
Serve with rice, pasta, or garlic mashed potatoes!
Friday, February 22, 2008
Tuesday, February 19, 2008
Pizza Pasta Toss
This recipe is by no means going to win you a cooking award in the neighborhood, but I find it is good with kids and is a little more grown-up then the constant pizza we see at this house!
3 cups penne pasta, uncooked
1/4 cup Kraft Balsamic Vinaigrette Dressing
2 oz Pepperoni quartered
10 mushrooms, sliced (about 2 cups)
1 green pepper, chopped
2 cups Spaghetti Sauce
1 cup Finely shredded Italian Style Five Cheese Blend
Cook pasta according to package directions
Meanwhile, heat dressing in large non-stick skillet on med heat. Add pepperoni, mushrooms, and peppers; cook and stir 8 min or until veggies are crisp-tender. Add sauce; mix well. Cover. Reduce heat to low; simmer 3 min
Drain pasta; Place in large serving bowl. Add sauce mixture and cheese; toss to coat.
Serve with a big slice of french bread and enjoy!
Jess
3 cups penne pasta, uncooked
1/4 cup Kraft Balsamic Vinaigrette Dressing
2 oz Pepperoni quartered
10 mushrooms, sliced (about 2 cups)
1 green pepper, chopped
2 cups Spaghetti Sauce
1 cup Finely shredded Italian Style Five Cheese Blend
Cook pasta according to package directions
Meanwhile, heat dressing in large non-stick skillet on med heat. Add pepperoni, mushrooms, and peppers; cook and stir 8 min or until veggies are crisp-tender. Add sauce; mix well. Cover. Reduce heat to low; simmer 3 min
Drain pasta; Place in large serving bowl. Add sauce mixture and cheese; toss to coat.
Serve with a big slice of french bread and enjoy!
Jess
Monday, February 18, 2008
Hamburger Puffs
This is a classic from back in the day (read: my childhood).
1-2 loaves defrosted Rhodes bread dough
1 lb. ground beef
1/2 chopped onion
salt and pepper
roughly 2 cups shredded cheese
Season ground beef and onion and brown, draining any juices. Preheat oven to 350. Cut loaves of bread dough into 10-12 slices each. Spread with fingers so it looks like a mini-pizza. Top each disc with a spoonful of ground beef and some shredded cheese. Bring edges together so it makes a little bundle. Place seam side down on a baking sheet (bonus clean-up points for covering the baking sheet in nonstick foil or parchment paper). Bake until puffed and golden brown. My mom always served these with some sort of veggie and ketchup for dipping.
1-2 loaves defrosted Rhodes bread dough
1 lb. ground beef
1/2 chopped onion
salt and pepper
roughly 2 cups shredded cheese
Season ground beef and onion and brown, draining any juices. Preheat oven to 350. Cut loaves of bread dough into 10-12 slices each. Spread with fingers so it looks like a mini-pizza. Top each disc with a spoonful of ground beef and some shredded cheese. Bring edges together so it makes a little bundle. Place seam side down on a baking sheet (bonus clean-up points for covering the baking sheet in nonstick foil or parchment paper). Bake until puffed and golden brown. My mom always served these with some sort of veggie and ketchup for dipping.
Crockpot Lasagna
This sure takes the work out of lasagna, and if you're watching your calories, feel free to cut back on the cheese or use light/fat free versions.
1 lb. ground beef
1/2 cup chopped onion
2 cloves garlic, pressed or finely minced
2 15-oz. cans tomato sauce
1 15-oz. can Italian-style stewed tomatoes
2 tsp. Italian seasoning
salt and pepper
2 cups shredded mozzarella cheese
1 15-oz. container ricotta or cottage cheese
1 cup grated parmesan cheese
15 uncooked lasagna noodles
Cook ground beef, onion, and garlic in a non-stick skillet until beef is browned and onions are softened; season with salt and pepper. Add tomato sauce, stewed tomatoes, and Italian seasoning. Mix 1 cup of mozzarella cheese with ricotta (or cottage cheese) and parmesan, reserving other cup of mozzarella for later. Spoon 1/4 of the tomato-beef mixture into the bottom of your crockpot. Cover with 5 noodles, broken up to fit. Then spread 1/3 of the cheese mixture over the noodles. Repeat until all ingredients are used up, ending with the beef mixture. Cover and cook on low for 4-6 hours. About 10 minutes before serving, sprinkle with remaining cup of mozzarella, the cover and cook until cheese is bubbly and noodles are tender.
1 lb. ground beef
1/2 cup chopped onion
2 cloves garlic, pressed or finely minced
2 15-oz. cans tomato sauce
1 15-oz. can Italian-style stewed tomatoes
2 tsp. Italian seasoning
salt and pepper
2 cups shredded mozzarella cheese
1 15-oz. container ricotta or cottage cheese
1 cup grated parmesan cheese
15 uncooked lasagna noodles
Cook ground beef, onion, and garlic in a non-stick skillet until beef is browned and onions are softened; season with salt and pepper. Add tomato sauce, stewed tomatoes, and Italian seasoning. Mix 1 cup of mozzarella cheese with ricotta (or cottage cheese) and parmesan, reserving other cup of mozzarella for later. Spoon 1/4 of the tomato-beef mixture into the bottom of your crockpot. Cover with 5 noodles, broken up to fit. Then spread 1/3 of the cheese mixture over the noodles. Repeat until all ingredients are used up, ending with the beef mixture. Cover and cook on low for 4-6 hours. About 10 minutes before serving, sprinkle with remaining cup of mozzarella, the cover and cook until cheese is bubbly and noodles are tender.
Sunday Roast
Okay, another ridiculously easy crock-pot dinner. I love making this on Sundays since I can just throw everything in before church, add some veggies right after church, and it's ready at dinner time.
For the roast:
1 beef roast (I use rump roast)
1-2 cans regular Coke or Dr. Pepper (if you're worried about caffeine, you could try caffeine-free Diet Coke, but I might add a tablespoon or two of brown sugar)
2 cans cream of mushroom soup
1/2 of a chopped onion
1 pressed garlic clove (or finely minced)
1 pkg. dry onion soup mix (such as Lipton)
Place roast in pan, or in a crock-pot. Mix all other ingredients together and pour over roast. If you're cooking in the oven, cover tightly with foil and bake at 325 degrees for about 3-4 hours. In the crock-pot you can cook it on low all day long.
For the veggies:
About 1/2 way into the cooking, I parboil baby potatoes and chopped carrots, meaning I put the veggies in a pan with a few inches of water, boil them, and cover them for about 10-15 minutes. Then I add these to the crockpot or roasting pan.
For the roast:
1 beef roast (I use rump roast)
1-2 cans regular Coke or Dr. Pepper (if you're worried about caffeine, you could try caffeine-free Diet Coke, but I might add a tablespoon or two of brown sugar)
2 cans cream of mushroom soup
1/2 of a chopped onion
1 pressed garlic clove (or finely minced)
1 pkg. dry onion soup mix (such as Lipton)
Place roast in pan, or in a crock-pot. Mix all other ingredients together and pour over roast. If you're cooking in the oven, cover tightly with foil and bake at 325 degrees for about 3-4 hours. In the crock-pot you can cook it on low all day long.
For the veggies:
About 1/2 way into the cooking, I parboil baby potatoes and chopped carrots, meaning I put the veggies in a pan with a few inches of water, boil them, and cover them for about 10-15 minutes. Then I add these to the crockpot or roasting pan.
Smothered Burritos
2-4 boneless, skinless chicken breasts
1 28-oz. can green enchilada sauce
1 cup red salsa (such as Pace)
1/2 cup fat free sour cream
1 1/2 tsp. ground cumin
1/2 tsp. chili powder
salt and pepper to taste
Mix all the ingredients except chicken in a crockpot. Layer in chicken, and cook on low for 6-8 hours or on high for 3-4 hours. When you're ready for dinner, remove chicken and shred. In tortillas, layer a spoonful of sauce, rice, beans, and shredded chicken. If you want to make it like Cafe Rio, place the burritos in a pan and spoon the crock pot sauce over the top, and sprinkle with cheese. Broil for a few minutes until cheese is melted and bubbly. Enjoy with lettuce and salsa on the side.
Variation:
For pork salads like Cafe Rio's, substitute the following:
3-4 lb. pork roast
1 cup brown sugar
3 cups salsa
Cook for 8-9 hours on low or 4-5 on high. Serve with rice, beans, and tortillas.
1 28-oz. can green enchilada sauce
1 cup red salsa (such as Pace)
1/2 cup fat free sour cream
1 1/2 tsp. ground cumin
1/2 tsp. chili powder
salt and pepper to taste
Mix all the ingredients except chicken in a crockpot. Layer in chicken, and cook on low for 6-8 hours or on high for 3-4 hours. When you're ready for dinner, remove chicken and shred. In tortillas, layer a spoonful of sauce, rice, beans, and shredded chicken. If you want to make it like Cafe Rio, place the burritos in a pan and spoon the crock pot sauce over the top, and sprinkle with cheese. Broil for a few minutes until cheese is melted and bubbly. Enjoy with lettuce and salsa on the side.
Variation:
For pork salads like Cafe Rio's, substitute the following:
3-4 lb. pork roast
1 cup brown sugar
3 cups salsa
Cook for 8-9 hours on low or 4-5 on high. Serve with rice, beans, and tortillas.
Hawaiian Chicken
I am loving all these crockpot ideas, so I thought I'd add a few more. This one is so easy!
1 bottle barbecue sauce
1 can of crushed pineapple with juice (or canned pineapple chunks if you prefer)
1 clove of garlic, chopped
half of a chopped onion (optional)
3-4 chicken breasts
Mix together the first 4 ingredients in a bowl. Place chicken in slow cooker. Pour contents of bowl over chicken. Cook for 4 hours on High of 8 hours on Low. Serve over rice (optional).
1 bottle barbecue sauce
1 can of crushed pineapple with juice (or canned pineapple chunks if you prefer)
1 clove of garlic, chopped
half of a chopped onion (optional)
3-4 chicken breasts
Mix together the first 4 ingredients in a bowl. Place chicken in slow cooker. Pour contents of bowl over chicken. Cook for 4 hours on High of 8 hours on Low. Serve over rice (optional).
Sunday, February 17, 2008
Crock Pot Cream Cheese Chicken
This is just about the easiest thing you can make. Plus it is aromatic and delish! Healthy, however, it is not - nothing yummy ever is!
1 packet dry italian dressing mix
1 can cream of chicken soup
1 stick of cream cheese
1 1/2 lbs. chicken breasts or tenders
Mix dressing, soup and cream cheese together. Place chicken in the crock pot and pour mixture over the chicken. Cook. Serve over rice. You could also add veggies if you wanted to make it more casserole-esque!
1 packet dry italian dressing mix
1 can cream of chicken soup
1 stick of cream cheese
1 1/2 lbs. chicken breasts or tenders
Mix dressing, soup and cream cheese together. Place chicken in the crock pot and pour mixture over the chicken. Cook. Serve over rice. You could also add veggies if you wanted to make it more casserole-esque!
Saturday, February 16, 2008
Hamburger?
I think we should add a "special request" tag for recipes you may be looking for. I am looking for good recipes using hamburger (other than hamburgers, of course). I cook a lot with chicken and I don't like pork, so I am trying to get creative! Crock Pot recipes using hamburger would be even better! THANKS!
Oh, and Erin - I want your Valentine menu recipes! Not that I am capable of cooking at that level, but I want to try.
Oh, and Erin - I want your Valentine menu recipes! Not that I am capable of cooking at that level, but I want to try.
Apple, Gorgonzola and Walnut Salad
(3/1/08 - I have edited this a bit due to further experimentation! The "Bucca di Beppo" dressing was NOT good - hope nobody tried it!)
Thanks to a GNO at Bucca di Beppo and a sale on gorgonzola cheese at Albertson's, I was inspired to make this yummy salad I have been craving! I tried to find a recipe for dressing that I liked, but didn't find an exact fit, so I played around with it a bit. Thus, all the measurements are guestimates. Feel free to "play" and find the right mix!
Salad:
1/2 head of red leaf lettuce, chopped
1/2 c. gorgonzola cheese, crumbled
1/2 c. pecans, whole or chopped
1 apple, chopped
Saute pecans in 2 tsp honey until fully coated. Arrange lettuce on a serving dish, top with apples, gorgonzola and pecans or walnuts. Drizzle with honey.
Dressing:
4 tsp. cider vinegar
1 tsp. balsamic vinegar
2 tsp honey
1/8 c. sugar
4 Tbsp. extra virgin olive oil
In a bowl, whisk together vinegars, honey and sugar and add oil in a stream, whisking until emulsified. Season dressing with salt and pepper. Drizzle over plated salad immediately before serving.
Thanks to a GNO at Bucca di Beppo and a sale on gorgonzola cheese at Albertson's, I was inspired to make this yummy salad I have been craving! I tried to find a recipe for dressing that I liked, but didn't find an exact fit, so I played around with it a bit. Thus, all the measurements are guestimates. Feel free to "play" and find the right mix!
Salad:
1/2 head of red leaf lettuce, chopped
1/2 c. gorgonzola cheese, crumbled
1/2 c. pecans, whole or chopped
1 apple, chopped
Saute pecans in 2 tsp honey until fully coated. Arrange lettuce on a serving dish, top with apples, gorgonzola and pecans or walnuts. Drizzle with honey.
Dressing:
4 tsp. cider vinegar
1 tsp. balsamic vinegar
2 tsp honey
1/8 c. sugar
4 Tbsp. extra virgin olive oil
In a bowl, whisk together vinegars, honey and sugar and add oil in a stream, whisking until emulsified. Season dressing with salt and pepper. Drizzle over plated salad immediately before serving.
Tuesday, February 12, 2008
My Musts
I liked Jen's post about her kitchen necessities, so I thought I'd add mine:
1. Sharp knife--I have a few really sharp santoku knives that I absolutely love (I think they are Cuisinart or KitchenAid brand). Growing up my mom had the worst knives ever! I think having quality tools makes the work of cooking so much more enjoyable.
2. Cuisinart Food Processor--I have found about a million uses for my Cuisinart. I make salad dressings, doughs, cheesecake, salsa, pesto in it, plus it has blades to shred cheese and vegetables so easily. It does everything a blender can, but in a bigger container and you never have to poke at it with a wooden spoon like you do with a blender sometimes. Worth every penny!
3. Pre-trimmed boneless, skinless chicken breasts--since it's just my husband and me living at our house, I buy a whole package of chicken (usually around 4 breasts), and then put each breast in its own Ziploc before freezing. Dinner is so easy when you can just pull out the number of chicken breasts you need!
4. Microplane--I use my Microplane for everything from zesting citrus to grating garlic to grating parmesan cheese. Plus it's super easy to clean--just give it a rinse and throw it in the dishwasher.
5. Nonstick skillet--another item my mom didn't have when I was growing up. Our big skillet is perfect for any sort of cooking and of course makes clean-up a snap!
1. Sharp knife--I have a few really sharp santoku knives that I absolutely love (I think they are Cuisinart or KitchenAid brand). Growing up my mom had the worst knives ever! I think having quality tools makes the work of cooking so much more enjoyable.
2. Cuisinart Food Processor--I have found about a million uses for my Cuisinart. I make salad dressings, doughs, cheesecake, salsa, pesto in it, plus it has blades to shred cheese and vegetables so easily. It does everything a blender can, but in a bigger container and you never have to poke at it with a wooden spoon like you do with a blender sometimes. Worth every penny!
3. Pre-trimmed boneless, skinless chicken breasts--since it's just my husband and me living at our house, I buy a whole package of chicken (usually around 4 breasts), and then put each breast in its own Ziploc before freezing. Dinner is so easy when you can just pull out the number of chicken breasts you need!
4. Microplane--I use my Microplane for everything from zesting citrus to grating garlic to grating parmesan cheese. Plus it's super easy to clean--just give it a rinse and throw it in the dishwasher.
5. Nonstick skillet--another item my mom didn't have when I was growing up. Our big skillet is perfect for any sort of cooking and of course makes clean-up a snap!
Monday, February 11, 2008
My Must Have's
Okay, so I know I am fairly new to this cooking thing, but there are a couple of things in my kitchen that I couldn't live without.
1. My Crock Pot - wonderful meals and yummy smells with less than 15 minutes of active "cooking" and preparation
2. My Zojorushi rice cooker - Now, not only your main course and veggies can cook all day, but you rice can be set to be ready at the same time. Or, you can use the quick cook setting and have rice ready and staying warm without a mess all over your stove while you cook the rest of the meal. Wonderful! I use this at least 3 times a week!
3. My Magic Bullet - Okay, I could live without it, but chopping, mixing and pureeing would be much more difficult. I love using it to blend bananas for banana bread and to mix spices to season meat.
4. My dishwasher - I don't know how my mom survived, but we did not have a dishwasher growing up. They finally got one the year I moved out. If I did not have a dishwasher - I would really dislike cooking! I know this isn't something you can just go out and pick up if you don't already have one, but I can't list my kitchen favorites without including the dishwasher!
I have added a Kitchen Tools tag so you can do posts like this in the future if there is something we may all benefit from knowing about.
What kitchen tools can't you live without?
1. My Crock Pot - wonderful meals and yummy smells with less than 15 minutes of active "cooking" and preparation
2. My Zojorushi rice cooker - Now, not only your main course and veggies can cook all day, but you rice can be set to be ready at the same time. Or, you can use the quick cook setting and have rice ready and staying warm without a mess all over your stove while you cook the rest of the meal. Wonderful! I use this at least 3 times a week!
3. My Magic Bullet - Okay, I could live without it, but chopping, mixing and pureeing would be much more difficult. I love using it to blend bananas for banana bread and to mix spices to season meat.
4. My dishwasher - I don't know how my mom survived, but we did not have a dishwasher growing up. They finally got one the year I moved out. If I did not have a dishwasher - I would really dislike cooking! I know this isn't something you can just go out and pick up if you don't already have one, but I can't list my kitchen favorites without including the dishwasher!
I have added a Kitchen Tools tag so you can do posts like this in the future if there is something we may all benefit from knowing about.
What kitchen tools can't you live without?
Sun-dried Tomato and Artichoke Heart Chicken
My mom ususally makes this in a large frying pan or wok, but I made it in the crockpot tonight and it was delicious. I added about a cup of water as well to dilute the Italian dressing. Serve with rice.
1 bottle of Italian Salad Dressing
1 1 /2 lbs. (approx) of boneless skinless chicken breasts or tenderloins
1 can of artichoke hearts in water
1/2 cup sun dried tomatoes
1 small can mushrooms
1 zucchini, sliced, optional
Combine everything in a crock pot. Cook and let the sweet aroma fill your house all day long. Enjoy!
1 bottle of Italian Salad Dressing
1 1 /2 lbs. (approx) of boneless skinless chicken breasts or tenderloins
1 can of artichoke hearts in water
1/2 cup sun dried tomatoes
1 small can mushrooms
1 zucchini, sliced, optional
Combine everything in a crock pot. Cook and let the sweet aroma fill your house all day long. Enjoy!
Saturday, February 9, 2008
Garlic Lime Chicken
I found this recipe on a friend's recipe blog. I hope she doesn't mind that I stole it to post here! :)
I am not a big spicy food fan (by this I mean that I think pepper can be too spicy), and this recipe has a bit of a kick (Chloe still loved it - I am just a whimp I guess). It was amazing though! So simple and pretty basic ingredients - as long as your spice cupboard is well stocked - so you don't need to make a special trip to the store! I made it with cilantro lime rice but you could also serve it with regular or garlic mashed potatoes.
1 tsp. salt
3/4 tsp. pepper
1/4 tsp. cayenne pepper
1/4 tsp paprika
1 tsp. garlic powder
1/2 tsp onion powder
1/2 tsp. thyme
6 boneless, skinless chicken breast halves
2 Tbsp. butter
2 Tbsp. olive oil
4 Tbsp. lime juice
1/2 cup chicken broth
Mix first seven ingredients. Sprinkle mixture on both sides of chicken breasts.In a skillet heat butter and olive oil together over medium-high heat. Sauté chicken until golden brown (about 5 minutes on each side). Remove chicken and add lime juice and chicken broth to the pan, whisking up the browned bits off the bottom of the pan. Keep cooking until sauce has reduced slightly. Add chicken back to the pan to thoroughly coat and serve.
I am not a big spicy food fan (by this I mean that I think pepper can be too spicy), and this recipe has a bit of a kick (Chloe still loved it - I am just a whimp I guess). It was amazing though! So simple and pretty basic ingredients - as long as your spice cupboard is well stocked - so you don't need to make a special trip to the store! I made it with cilantro lime rice but you could also serve it with regular or garlic mashed potatoes.
1 tsp. salt
3/4 tsp. pepper
1/4 tsp. cayenne pepper
1/4 tsp paprika
1 tsp. garlic powder
1/2 tsp onion powder
1/2 tsp. thyme
6 boneless, skinless chicken breast halves
2 Tbsp. butter
2 Tbsp. olive oil
4 Tbsp. lime juice
1/2 cup chicken broth
Mix first seven ingredients. Sprinkle mixture on both sides of chicken breasts.In a skillet heat butter and olive oil together over medium-high heat. Sauté chicken until golden brown (about 5 minutes on each side). Remove chicken and add lime juice and chicken broth to the pan, whisking up the browned bits off the bottom of the pan. Keep cooking until sauce has reduced slightly. Add chicken back to the pan to thoroughly coat and serve.
Thursday, February 7, 2008
Mushroom Pasta
You won't like this if you don't like: mushrooms and/or creamy pasta sauce
I don't know how accurate the serving size is (it says it makes four servings) - we just put in however much pasta we feel like, and then we adjust the sauce measurements accordingly.
Ingredients:
3 Tbsp. butter 1 Tbsp. olive oil ,1/2 cup chopped onion (1 medium) 3 cloves garlic, minced 12 oz. fresh button mushrooms, halved or quartered (4-1/2 cups) 1 Tbsp. snipped fresh thyme or 1 tsp. dried thyme, crushed 1/2 cup whipping cream 1/2 cup finely shredded Parmesan cheese (2 oz.) 3 cup hot cooked pasta Snipped fresh parsley (optional)
Directions:
1. In a large skillet heat butter and oil over medium heat. Add onion and garlic. Cook for 4 to 5 minutes or until onion is tender, stirring occasionally. Stir in mushrooms, thyme, 1/2 teaspoon salt, and 1/4 teaspoon ground black pepper. Cook 4 to 5 minutes more or until mushrooms are tender and lightly browned, stirring occasionally. Add cream. Bring just to boiling; reduce heat. Boil gently, uncovered, for 2 to 3 minutes or until thickened. Stir in cheese until melted. 2. To serve, place hot cooked pasta in serving bowl. Spoon mushroom sauce over pasta. Sprinkle with parsley. Makes 4 servings.
Prep Time: 15 minutes
Cook Time: 15 minutes
Servings: 4
Date Bars
I always get compliments on this very simple recipe. I know...you think "Date Bars...who wants Date Bars?" But take it from someone who doesn't really like Oatmeal- this is yummy stuff!
Ingredients:
2 Cups oatmeal
2 Cups flour
1 teaspoon salt 1
teaspoon baking soda
1 Cup brown sugar
1 cup melted butter
1 egg
1 box or bag chopped dates
1/2 Cup water
1/2 Cup sugar
Directions:
Start dates first: boil water, sugar, and dates until it becomes a jam consitency.
In one bowl, mix oatmeal, flour, salt and soda together
In seperate bowl mix brown sugar, melted butter, and egg
Now mix both together to make dough.
Use 1/2 of the dough and pat down into pan to form a crust. Spread the Date "jam" over the top of the crust
Now use remaining dough and crumble on top of dates.
***Pan should be 8x8 and greased***
Bake @ 350 for 25 minutes Let it cool before you cut into it or you will have a gooey mess!
Prep Time: 10 minutes
Cook Time: 25 minutes
Servings: 6
Ingredients:
2 Cups oatmeal
2 Cups flour
1 teaspoon salt 1
teaspoon baking soda
1 Cup brown sugar
1 cup melted butter
1 egg
1 box or bag chopped dates
1/2 Cup water
1/2 Cup sugar
Directions:
Start dates first: boil water, sugar, and dates until it becomes a jam consitency.
In one bowl, mix oatmeal, flour, salt and soda together
In seperate bowl mix brown sugar, melted butter, and egg
Now mix both together to make dough.
Use 1/2 of the dough and pat down into pan to form a crust. Spread the Date "jam" over the top of the crust
Now use remaining dough and crumble on top of dates.
***Pan should be 8x8 and greased***
Bake @ 350 for 25 minutes Let it cool before you cut into it or you will have a gooey mess!
Prep Time: 10 minutes
Cook Time: 25 minutes
Servings: 6
Raspberry Chicken
This is a family favorite that isn't too hard to perfect...it is delicious but messy!
Ingredients:
Chicken: -6 boneless skinless chicken breasts (I like to cut the breast into strips because they cook faster and it is easier to adjust for appetite size, or you can use chicken tenders)
-2 eggs whipped
-3 cups flour add: 2tsp rosemarry, 2tsp thyme, 2 tsp garlic salt, pepper to taste
Sauce: -1 package frozen raspberries -1 cup water -1 cup sugar
Extras:
Cooked Rice (Serve chicken on top of rice)
Softened cream cheese (I take refrigerated cube of cream cheese and cut into smaller cubes, place in small bowl and let sit at room temperature to soften. People can take as much/little as they would like to spread on top of completed chicken for an extra yummy flavor!)
Directions:
Start the sauce boiling first so that it can thicken up while you cook the chicken.
Boil water, sugar, and frozen raspberries for sauce. (strain well with fine strainer to remove majority of seeds)
Dip chicken into whipped egg, then press into flour & seasoning mixture. Brown in pan with canola oil.
Pour 1/3 raspberry sauce over chicken after both sides are cooked.
Serve over white rice, top with remaining raspberry sauce (put into gravy bowl for easy pouring) and soft cream cheese.
Prep Time: 10 minutes
Cook Time: 30 minutes
Servings: 6
Ingredients:
Chicken: -6 boneless skinless chicken breasts (I like to cut the breast into strips because they cook faster and it is easier to adjust for appetite size, or you can use chicken tenders)
-2 eggs whipped
-3 cups flour add: 2tsp rosemarry, 2tsp thyme, 2 tsp garlic salt, pepper to taste
Sauce: -1 package frozen raspberries -1 cup water -1 cup sugar
Extras:
Cooked Rice (Serve chicken on top of rice)
Softened cream cheese (I take refrigerated cube of cream cheese and cut into smaller cubes, place in small bowl and let sit at room temperature to soften. People can take as much/little as they would like to spread on top of completed chicken for an extra yummy flavor!)
Directions:
Start the sauce boiling first so that it can thicken up while you cook the chicken.
Boil water, sugar, and frozen raspberries for sauce. (strain well with fine strainer to remove majority of seeds)
Dip chicken into whipped egg, then press into flour & seasoning mixture. Brown in pan with canola oil.
Pour 1/3 raspberry sauce over chicken after both sides are cooked.
Serve over white rice, top with remaining raspberry sauce (put into gravy bowl for easy pouring) and soft cream cheese.
Prep Time: 10 minutes
Cook Time: 30 minutes
Servings: 6
Garlic Cheese Dip
This recipe comes from my brother-in-law Steven. He made it recently for a holiday celebration and I was in love! Really easy to make and so delicious!
8 oz. cream cheese
1/4 c. parmesan cheese
1 c. mayonnaise
1 c. monterey jack cheese, shredded
4 cloves garlic, minced
Mix all ingredients. Microwave on HIGH for 1 minute. Stir. Microwave on HIGH for another minute. Stir.
Pour mixture into a bread bowl. Bake at 375 degrees for 30 minutes. Serve with an extra loaf of french bread for dipping.
8 oz. cream cheese
1/4 c. parmesan cheese
1 c. mayonnaise
1 c. monterey jack cheese, shredded
4 cloves garlic, minced
Mix all ingredients. Microwave on HIGH for 1 minute. Stir. Microwave on HIGH for another minute. Stir.
Pour mixture into a bread bowl. Bake at 375 degrees for 30 minutes. Serve with an extra loaf of french bread for dipping.
Spinach Salad
This is the most wonderfully delicious salad. My mom made it when I was growing up and I recently got her recipe and made it myself. So yummy - and pretty easy for a gourmet salad!
Salad Mixture:
1 large bag of spinach (preferably baby spinach)
6 slices of bacon, cooked crispy and crumbled
1 c. grated swiss cheese
1 c. cottage cheese, rinsed in strainer
Dressing:
1/2 c. sugar
1/2 tsp. dry mustard
1/2 c. oil
1 1/2 tsp. salt
1/4 tsp. pepper
1/2 c red wine vinegar
1/4 tsp. garlic powder
For Marinade:
1/2 lb. sliced mushrooms
1 small red onion sliced thin
Combine all dressing ingredients and shake or mix well. Pour over mushrooms and red onion and let marinade until mushrooms are soft. When ready to serve, pour dressing over salad mixture.
If you don't love a lot of onion, you can remove some of the onions from the marinade before serving.
Salad Mixture:
1 large bag of spinach (preferably baby spinach)
6 slices of bacon, cooked crispy and crumbled
1 c. grated swiss cheese
1 c. cottage cheese, rinsed in strainer
Dressing:
1/2 c. sugar
1/2 tsp. dry mustard
1/2 c. oil
1 1/2 tsp. salt
1/4 tsp. pepper
1/2 c red wine vinegar
1/4 tsp. garlic powder
For Marinade:
1/2 lb. sliced mushrooms
1 small red onion sliced thin
Combine all dressing ingredients and shake or mix well. Pour over mushrooms and red onion and let marinade until mushrooms are soft. When ready to serve, pour dressing over salad mixture.
If you don't love a lot of onion, you can remove some of the onions from the marinade before serving.
Tuesday, February 5, 2008
Chicken Amandine
This is an easy, comforting casserole to make on a cold night. It's from the Goodness Gracious cookbook.
3 cups cubed, cooked chicken
1 can (10 1/2 oz.) cream of chicken, celery, or mushroom soup
1 can (8 oz.) water chestnuts, sliced and drained (sometimes I don't use the whole can)
1/4 cup chopped green onions
2/3 cup mayonnaise
1/2 cup chopped celery
1/2 cup chopped onion
1/2 cup sour cream
1 (8 oz.) package crescent roll dough
2/3 cup shredded Swiss cheese
1/2 cup slivered almonds
2-4 Tbs. melted butter
Preheat oven to 375. Combine the first eight ingredients in a large saucepan. Cook over medium heat until hot and bubbly. Pour into an ungreased 12 x 8 baking dish. Unroll the crescent roll dough into two long rectangles. Place over the hot chicken mixture. Combine remaining ingredients and spread over the dough. Bake for 20-25 minutes until golden brown. Serves 4-6.
Note: You can make this healthier by using low fat or fat free soup, mayo, sour cream, and cheese. Also, if you're in a pinch and don't have time to cook up some chicken, you can used canned chicken, those pre-cooked chicken breast strips in the deli section at the store, or a rotisserie chicken from the store (just cut off the breasts, remove the skin, and cut it up).
3 cups cubed, cooked chicken
1 can (10 1/2 oz.) cream of chicken, celery, or mushroom soup
1 can (8 oz.) water chestnuts, sliced and drained (sometimes I don't use the whole can)
1/4 cup chopped green onions
2/3 cup mayonnaise
1/2 cup chopped celery
1/2 cup chopped onion
1/2 cup sour cream
1 (8 oz.) package crescent roll dough
2/3 cup shredded Swiss cheese
1/2 cup slivered almonds
2-4 Tbs. melted butter
Preheat oven to 375. Combine the first eight ingredients in a large saucepan. Cook over medium heat until hot and bubbly. Pour into an ungreased 12 x 8 baking dish. Unroll the crescent roll dough into two long rectangles. Place over the hot chicken mixture. Combine remaining ingredients and spread over the dough. Bake for 20-25 minutes until golden brown. Serves 4-6.
Note: You can make this healthier by using low fat or fat free soup, mayo, sour cream, and cheese. Also, if you're in a pinch and don't have time to cook up some chicken, you can used canned chicken, those pre-cooked chicken breast strips in the deli section at the store, or a rotisserie chicken from the store (just cut off the breasts, remove the skin, and cut it up).
Peanut Chicken
This is so yummy! Seth doesn't like sweet dinner entrees, and he loves this one. I don't like spicy dishes, and I loved it! It is not sweet or spicy, just peanuty and fresh! Serve over white or jasmine rice.
Some tips: I also add peanuts to give it a crunch, and if you want more sauce to cover your rice, add more (up to double) the chicken broth. I have also tried adding broccoli and cashews instead of peanuts, and that is really yummy too! Pita bread is also very yummy alongside this dish!
Servings: 6
Prep Time: 10 minutes
Cook Time: 25 minutes
1 Tbsp. wok or peanut oil
1 lb. chopped chicken
1 med. red bell pepper, chopped
1 1/2 c. chicken broth
2 tsp. soy sauce
3 Tbsp. peanut butter
1 clove garlic, minced
1/4 tsp. ground cayenne pepper
1 piece fresh ginger root chopped
1 Tbsp. cornstarch
1 bunch green onions - chopped
1 bunch cilantro - chopped
Heat the oil in a wok over medium heat. Place chicken in the wok, and cook until juices run clear. Mix in red bell pepper, and continue cooking until tender.
In a bowl, mix the broth, soy sauce, sugar, garlic, cayenne pepper, ginger, peanut butter and cornstarch. Pour into the wok. Toss green onions and cilantro into wok (reserving some of each for garnish). Continue to cook and stir 5 minutes, until slightly thickened. Garnish with reserved green onions and cilantro to serve.
Some tips: I also add peanuts to give it a crunch, and if you want more sauce to cover your rice, add more (up to double) the chicken broth. I have also tried adding broccoli and cashews instead of peanuts, and that is really yummy too! Pita bread is also very yummy alongside this dish!
Servings: 6
Prep Time: 10 minutes
Cook Time: 25 minutes
1 Tbsp. wok or peanut oil
1 lb. chopped chicken
1 med. red bell pepper, chopped
1 1/2 c. chicken broth
2 tsp. soy sauce
3 Tbsp. peanut butter
1 clove garlic, minced
1/4 tsp. ground cayenne pepper
1 piece fresh ginger root chopped
1 Tbsp. cornstarch
1 bunch green onions - chopped
1 bunch cilantro - chopped
Heat the oil in a wok over medium heat. Place chicken in the wok, and cook until juices run clear. Mix in red bell pepper, and continue cooking until tender.
In a bowl, mix the broth, soy sauce, sugar, garlic, cayenne pepper, ginger, peanut butter and cornstarch. Pour into the wok. Toss green onions and cilantro into wok (reserving some of each for garnish). Continue to cook and stir 5 minutes, until slightly thickened. Garnish with reserved green onions and cilantro to serve.
Welcome
Since I am such a dork about cooking and need all the help I can get, I have decided that this blog would be a great way to get some new recipes, share some of my favorites, and keep them all in one place for easy search and reference. I hope that there will be many contributions from all of you and that it will become a great resource for us all!
So here's what I am thinking. If you want to post recipies, click here to email me your email address so I can add you as an author. I will remain the admin for the blog, but I will add as many people as would like to be added as authors. The more the merrier (and the more yummy recipes for all to try)!
Let's get cookin'!
So here's what I am thinking. If you want to post recipies, click here to email me your email address so I can add you as an author. I will remain the admin for the blog, but I will add as many people as would like to be added as authors. The more the merrier (and the more yummy recipes for all to try)!
Let's get cookin'!
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