3 cups uncooked bow tie pasta
2 tbsp. butter
1 lb. boneless chicken breast, cubed
1 can cream of chicken soup
1/2 cup pesto sauce
1/2 cup milk
Frozen veggies, I usually use broccoli
Cook pasta according to package directions. Meanwhile, add butter to skillet, cook chicken until browned, stirring often. Add soup, pesto sauce and milk. Brink to a boil. Cook over low heat 5 minutes or until done. Stir in drained pasta and cooked veggies and heat through.
Monday, July 28, 2008
Blackened Chicken Pizza
Recipe courtesy of Rachel Ray
1 tablespoon grill seasoning (recommended: Montreal Grill Seasoning) or other seasoning blend
1 teaspoon sweet paprika – eyeball it
1 teaspoon chili powder
1/2 teaspoon dried cayenne pepper
3/4 pound thin cut chicken breast
1 tablespoon vegetable oil, 1 turn of the pan
All-purpose flour or cornmeal, a couple of tablespoons to work dough
1 pizza dough
1/2 pound brick reduced fat Cheddar with jalapeno or chipotle pepper (recommended: Cabot brand)
2 small yellow tomatoes, seeded and chopped
1/4 cup chopped red onion
1/2 jalapeno pepper, seeded and finely chopped
2 tablespoons cilantro leaves, optional
2 tablespoons thyme leaves
1 clove garlic
Coarse salt
1/2 lime, zested and juiced
Preheat a large heavy skillet over very high heat. Preheat oven to 450 degrees F.
Combine grill seasoning, paprika, chili powder, cayenne pepper on a plate. Press thin cut chicken into seasoning on 1 side. Add oil to screaming hot pan and cook chicken 2 minutes on each side.
Spread out a little flour or cornmeal and stretch out pizza dough onto a pizza pan. Shred reduced fat cheese.
Remove chicken from pan and chop. Combine tomatoes, onion, jalapeno, cilantro and thyme. Make garlic paste by chopping garlic then mashing it with the flat of your knife and a generous pinch of coarse salt. Add paste to salsa. Add zest and juice of 1/2 lime and mix salsa thoroughly. Scatter chicken, salsa and cheese over pizza dough working to the edges of both pies. Bake 12 to 15 minutes, until crisp and bubbly-brown on top.
1 tablespoon grill seasoning (recommended: Montreal Grill Seasoning) or other seasoning blend
1 teaspoon sweet paprika – eyeball it
1 teaspoon chili powder
1/2 teaspoon dried cayenne pepper
3/4 pound thin cut chicken breast
1 tablespoon vegetable oil, 1 turn of the pan
All-purpose flour or cornmeal, a couple of tablespoons to work dough
1 pizza dough
1/2 pound brick reduced fat Cheddar with jalapeno or chipotle pepper (recommended: Cabot brand)
2 small yellow tomatoes, seeded and chopped
1/4 cup chopped red onion
1/2 jalapeno pepper, seeded and finely chopped
2 tablespoons cilantro leaves, optional
2 tablespoons thyme leaves
1 clove garlic
Coarse salt
1/2 lime, zested and juiced
Preheat a large heavy skillet over very high heat. Preheat oven to 450 degrees F.
Combine grill seasoning, paprika, chili powder, cayenne pepper on a plate. Press thin cut chicken into seasoning on 1 side. Add oil to screaming hot pan and cook chicken 2 minutes on each side.
Spread out a little flour or cornmeal and stretch out pizza dough onto a pizza pan. Shred reduced fat cheese.
Remove chicken from pan and chop. Combine tomatoes, onion, jalapeno, cilantro and thyme. Make garlic paste by chopping garlic then mashing it with the flat of your knife and a generous pinch of coarse salt. Add paste to salsa. Add zest and juice of 1/2 lime and mix salsa thoroughly. Scatter chicken, salsa and cheese over pizza dough working to the edges of both pies. Bake 12 to 15 minutes, until crisp and bubbly-brown on top.
Smoked Turkey Baked Chimichangas
Recipe courtesy of Rachel Ray
1 pound thickly sliced smoked turkey from deli counter, chopped
1 tablespoon chili powder
2 cups shredded slaw cabbage, available in produce department
1 to 2 chipotles in adobo sauce, available with Mexican and Spanish foods in market -- use 1 for moderate heat, 2 for extra hot chimichangas
1 cup tomato sauce
3 scallions, chopped
Salt and pepper
4 (12-inch) flour tortillas
1 1/2 cups, 6 ounces, shredded sharp cheddar, smoked white cheddar or Pepper Jack cheese
2 tablespoons vegetable or olive oil
1 cup sour cream
2 tablespoons chopped cilantro leaves or flat-leaf parsley
1 vine ripe orange or yellow tomato, seeded and finely chopped
Preheat your toaster oven to 400 degrees F or high.
Place turkey in a bowl and season with chili powder. Add shredded cabbage, chipotles in adobo, tomato sauce, scallions. Toss filling to combine and season with salt and pepper. Place tortillas in a kitchen towel and set in microwave. Microwave on high for 1 minute. To build, place a generous handful of cheese near one edge of the tortilla. Pile 1/4 of your filling in the tortilla. Tuck sides up and roll tortilla tightly. Repeat to make 4 large stuffed tortilla wraps. Brush the toaster oven baking tray with vegetable or olive oil. Brush the wraps with oil and bake until deep golden all over, 15 to 17 minutes. Top with sour cream, cilantro or parsley and chopped orange or yellow tomato, as garnishes.
1 pound thickly sliced smoked turkey from deli counter, chopped
1 tablespoon chili powder
2 cups shredded slaw cabbage, available in produce department
1 to 2 chipotles in adobo sauce, available with Mexican and Spanish foods in market -- use 1 for moderate heat, 2 for extra hot chimichangas
1 cup tomato sauce
3 scallions, chopped
Salt and pepper
4 (12-inch) flour tortillas
1 1/2 cups, 6 ounces, shredded sharp cheddar, smoked white cheddar or Pepper Jack cheese
2 tablespoons vegetable or olive oil
1 cup sour cream
2 tablespoons chopped cilantro leaves or flat-leaf parsley
1 vine ripe orange or yellow tomato, seeded and finely chopped
Preheat your toaster oven to 400 degrees F or high.
Place turkey in a bowl and season with chili powder. Add shredded cabbage, chipotles in adobo, tomato sauce, scallions. Toss filling to combine and season with salt and pepper. Place tortillas in a kitchen towel and set in microwave. Microwave on high for 1 minute. To build, place a generous handful of cheese near one edge of the tortilla. Pile 1/4 of your filling in the tortilla. Tuck sides up and roll tortilla tightly. Repeat to make 4 large stuffed tortilla wraps. Brush the toaster oven baking tray with vegetable or olive oil. Brush the wraps with oil and bake until deep golden all over, 15 to 17 minutes. Top with sour cream, cilantro or parsley and chopped orange or yellow tomato, as garnishes.
Barbecued Chinese Chicken Lettuce Wraps
Recipe courtesy of Rachel Ray
2 cups, 4 handfuls, fresh shiitake mushrooms
1 1/3 to 1 1/2 pounds thin cut chicken breast or chicken tenders
2 tablespoons light colored oil, such as vegetable oil or peanut oil
Coarse salt and coarse black pepper
3 cloves garlic, chopped
1 inch ginger root, finely chopped or grated, optional
1 orange, zested
1/2 red bell pepper, diced small
1 small tin, 6 to 8 ounces, sliced water chestnuts, drained and chopped
3 scallions, chopped
3 tablespoons hoisin, Chinese barbecue sauce, available on Asian foods aisle of market
1/2 large head iceberg lettuce, core removed, head quartered
Wedges of navel orange -- platter garnish
Remove tough stems from mushrooms and brush with damp towel to clean, Slice mushrooms. Chop chicken into small pieces.
Preheat a large skillet or wok to high.
Add oil to hot pan. Add chicken to the pan and sear meat by stir frying a minute or 2. Add mushrooms and cook another minute or two. Add salt and pepper to season, then garlic and ginger. Cook a minute more. Grate zest into pan, add bell pepper bits, chopped water chestnuts and scallions. Cook another minute, continuing to stir fry mixture. Add hoisin Chinese barbecue sauce and toss to coat the mixture evenly. Transfer the hot chopped barbecued chicken to serving platter and pile the quartered wedges of crisp iceberg lettuce along side. Add wedged oranges to platter to garnish. To eat, pile spoonfuls into lettuce leaves, wrapping lettuce around fillings and squeeze an orange wedge over.
2 cups, 4 handfuls, fresh shiitake mushrooms
1 1/3 to 1 1/2 pounds thin cut chicken breast or chicken tenders
2 tablespoons light colored oil, such as vegetable oil or peanut oil
Coarse salt and coarse black pepper
3 cloves garlic, chopped
1 inch ginger root, finely chopped or grated, optional
1 orange, zested
1/2 red bell pepper, diced small
1 small tin, 6 to 8 ounces, sliced water chestnuts, drained and chopped
3 scallions, chopped
3 tablespoons hoisin, Chinese barbecue sauce, available on Asian foods aisle of market
1/2 large head iceberg lettuce, core removed, head quartered
Wedges of navel orange -- platter garnish
Remove tough stems from mushrooms and brush with damp towel to clean, Slice mushrooms. Chop chicken into small pieces.
Preheat a large skillet or wok to high.
Add oil to hot pan. Add chicken to the pan and sear meat by stir frying a minute or 2. Add mushrooms and cook another minute or two. Add salt and pepper to season, then garlic and ginger. Cook a minute more. Grate zest into pan, add bell pepper bits, chopped water chestnuts and scallions. Cook another minute, continuing to stir fry mixture. Add hoisin Chinese barbecue sauce and toss to coat the mixture evenly. Transfer the hot chopped barbecued chicken to serving platter and pile the quartered wedges of crisp iceberg lettuce along side. Add wedged oranges to platter to garnish. To eat, pile spoonfuls into lettuce leaves, wrapping lettuce around fillings and squeeze an orange wedge over.
Ratatouille
1 pound ground pork
1 onion, diced
1 bell pepper, diced
1 tablespoon olive oil
1 large zucchini, cubed
2 medium yellow squash, cut in one-inch cubes
1 tablespoon minced garlic
2 (14.5 ounce) cans chopped canned tomatoes
1 tablespoon dried parsley
1 tablespoon dried oregano
1 tablespoon salt
1 tablespoon ground black pepper
1 1/4 cups crushed crackers
1 1/4 cups grated Parmesan cheese
1 (16 ounce) package shredded mozzarella cheese
Preheat oven to 400 degrees F (200 degrees C). Lightly grease a large casserole dish.
Place the ground pork in a large skillet and cook over medium heat, stirring to crumble, until evenly browned. Remove meat from skillet with a slotted spoon, reserving drippings, and place in a bowl. Add the onion and bell pepper to the skillet, and cook over medium heat until translucent and tender. Place in bowl with the ground pork.
Add the olive oil to the same large skillet, swirling to coat pan. Stir in zucchini, yellow squash, and garlic; cook over medium heat until tender, about 4 minutes. Mix in the tomatoes, parsley, oregano, salt, and pepper; simmer over medium heat for 10 minutes. Stir in the sausage and onions; simmer 5 minutes more.
Mix the cracker crumbs and Parmesan cheese together in a bowl. Set aside.
Spread half the vegetable-sausage mixture over the bottom of the prepared dish. Sprinkle with the mozzarella. Spread remaining vegetable sausage mixture over the cheese. Top evenly with the cracker crumb and Parmesan cheese mixture.
Bake in preheated oven until top is golden brown, about 30 minutes.
1 onion, diced
1 bell pepper, diced
1 tablespoon olive oil
1 large zucchini, cubed
2 medium yellow squash, cut in one-inch cubes
1 tablespoon minced garlic
2 (14.5 ounce) cans chopped canned tomatoes
1 tablespoon dried parsley
1 tablespoon dried oregano
1 tablespoon salt
1 tablespoon ground black pepper
1 1/4 cups crushed crackers
1 1/4 cups grated Parmesan cheese
1 (16 ounce) package shredded mozzarella cheese
Preheat oven to 400 degrees F (200 degrees C). Lightly grease a large casserole dish.
Place the ground pork in a large skillet and cook over medium heat, stirring to crumble, until evenly browned. Remove meat from skillet with a slotted spoon, reserving drippings, and place in a bowl. Add the onion and bell pepper to the skillet, and cook over medium heat until translucent and tender. Place in bowl with the ground pork.
Add the olive oil to the same large skillet, swirling to coat pan. Stir in zucchini, yellow squash, and garlic; cook over medium heat until tender, about 4 minutes. Mix in the tomatoes, parsley, oregano, salt, and pepper; simmer over medium heat for 10 minutes. Stir in the sausage and onions; simmer 5 minutes more.
Mix the cracker crumbs and Parmesan cheese together in a bowl. Set aside.
Spread half the vegetable-sausage mixture over the bottom of the prepared dish. Sprinkle with the mozzarella. Spread remaining vegetable sausage mixture over the cheese. Top evenly with the cracker crumb and Parmesan cheese mixture.
Bake in preheated oven until top is golden brown, about 30 minutes.
Cream of Fresh Tomato Soup
INGREDIENTS (Nutrition)
* 2 large tomatoes, chopped
* 1/2 cup chopped onion
* 1/2 teaspoon white sugar
* salt to taste
* ground black pepper to taste
* 2 tablespoons margarine
* 2 tablespoons all-purpose flour
* 2 cups milk
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DIRECTIONS
1. Simmer tomatoes, onions, sugar, and salt and pepper. Once onions are soft, strain. Set liquid aside.
2. In a saucepan, melt the butter or margarine. Stir in the flour. Whisk in the milk, and cook until thickened. Slowly add the reserved tomato liquid, and gently heat. Serve hot.
* 2 large tomatoes, chopped
* 1/2 cup chopped onion
* 1/2 teaspoon white sugar
* salt to taste
* ground black pepper to taste
* 2 tablespoons margarine
* 2 tablespoons all-purpose flour
* 2 cups milk
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DIRECTIONS
1. Simmer tomatoes, onions, sugar, and salt and pepper. Once onions are soft, strain. Set liquid aside.
2. In a saucepan, melt the butter or margarine. Stir in the flour. Whisk in the milk, and cook until thickened. Slowly add the reserved tomato liquid, and gently heat. Serve hot.
BAKED FRENCH ONION SOUP
6 large white onions, thinly sliced
3-4 cloves garlic, finely minced
3 to 4 tablespoons olive oil
9 cups beef broth
1/4 teaspoon garlic powder
1/4 teaspoon onion powder
1/3 teaspoon ground black pepper
8 slices white bread
1 cup shredded Parmesan cheese
8 slices provolone cheese
Preheat oven to 325°F. Remove the crusts from slices of white bread. Bake bread pieces 15 to 20 minutes or until lightly golden and crisped. Set aside.
Sauté sliced onions in olive oil over medium heat until onions become translucent but not brown. Add minced garlic cloves to onions during last few minutes, making sure garlic does not brown.
Stir in beef broth and seasonings. Minor’s concentrated beef stock works well for this recipe. If using, follow directions on label for reconstituting. Otherwise use canned or homemade beef broth.
Bring to a boil; reduce heat and simmer for 30 to 40 minutes. Adjust seasonings to taste adding salt and pepper as required. Remember that Parmesan cheese is salty, so don't overdo with the salt.
Ladle the soup into ovenproof serving bowls, one for each serving. Cover soup with a slice of bread. Top with provolone and sprinkle with Parmesan.
Place serving bowls under broiler set on high. Broil six to seven minutes or until cheese is bubbly and has some browning.
Serve with additional grated Parmesan cheese for sprinkling at table.
Makes about eight servings
3-4 cloves garlic, finely minced
3 to 4 tablespoons olive oil
9 cups beef broth
1/4 teaspoon garlic powder
1/4 teaspoon onion powder
1/3 teaspoon ground black pepper
8 slices white bread
1 cup shredded Parmesan cheese
8 slices provolone cheese
Preheat oven to 325°F. Remove the crusts from slices of white bread. Bake bread pieces 15 to 20 minutes or until lightly golden and crisped. Set aside.
Sauté sliced onions in olive oil over medium heat until onions become translucent but not brown. Add minced garlic cloves to onions during last few minutes, making sure garlic does not brown.
Stir in beef broth and seasonings. Minor’s concentrated beef stock works well for this recipe. If using, follow directions on label for reconstituting. Otherwise use canned or homemade beef broth.
Bring to a boil; reduce heat and simmer for 30 to 40 minutes. Adjust seasonings to taste adding salt and pepper as required. Remember that Parmesan cheese is salty, so don't overdo with the salt.
Ladle the soup into ovenproof serving bowls, one for each serving. Cover soup with a slice of bread. Top with provolone and sprinkle with Parmesan.
Place serving bowls under broiler set on high. Broil six to seven minutes or until cheese is bubbly and has some browning.
Serve with additional grated Parmesan cheese for sprinkling at table.
Makes about eight servings
Refried Beans
Recipe #1
Soak 2 C pinto beans and 1 chopped onion overnight in 2 quarts water. Cook beans in water until tender (2-3 hours) checking to be sure beans don't dry out. Add 1 tsp. salt (or more to taste) and 1/4 cup oil. Beat with an electric mixer until smooth while still hot or mash with a potato masher.
Recipe #2
1/4 cup bacon, cut up
1/4 cup onion, chopped
2 cups pinto beans
1 tsp. chili powder
1 tsp. garlic powder
1 tsp. salt
Cook bacon and onions until tender. Add 2 quarts water and beans. Season with spices. Let cook several hours. Mash beans by hand or in blender. Great for Navajo Tacos.
Soak 2 C pinto beans and 1 chopped onion overnight in 2 quarts water. Cook beans in water until tender (2-3 hours) checking to be sure beans don't dry out. Add 1 tsp. salt (or more to taste) and 1/4 cup oil. Beat with an electric mixer until smooth while still hot or mash with a potato masher.
Recipe #2
1/4 cup bacon, cut up
1/4 cup onion, chopped
2 cups pinto beans
1 tsp. chili powder
1 tsp. garlic powder
1 tsp. salt
Cook bacon and onions until tender. Add 2 quarts water and beans. Season with spices. Let cook several hours. Mash beans by hand or in blender. Great for Navajo Tacos.
Tuesday, July 1, 2008
Carrot Coconut Muffins with Honey Butter Recipe
Carrot Coconut Muffins with Honey Butter Recipe
Show: Semi-Homemade Cooking with Sandra Lee
Canola oil cooking spray
1 (19-ounce) box fat-free apple cinnamon muffin mix
4 (4-ounce) jars pureed organic carrot baby food
1/4 cup apple juice
1 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1 cup sweetened shredded coconut, toasted
Honey Butter, recipe follows
Preheat oven to 400 degrees F.
Lightly spray a 12 cup (2 1/2-inch) muffin tray with canola oil cooking spray; set aside.
Combine all ingredients in large mixing bowl. Stir to combine thoroughly. Spoon batter into prepared muffin cups, filling each 2/3 full.
Bake in preheated oven 18 to 20 minutes or until golden brown. Serve with Honey Butter.
Honey Butter:
1 stick unsalted butter, softened
2 tablespoons honey
Combine butter and honey in a mixing bowl. Blend with an electric mixer until combined and fluffy. Serve with warm muffins.
Show: Semi-Homemade Cooking with Sandra Lee
Canola oil cooking spray
1 (19-ounce) box fat-free apple cinnamon muffin mix
4 (4-ounce) jars pureed organic carrot baby food
1/4 cup apple juice
1 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1 cup sweetened shredded coconut, toasted
Honey Butter, recipe follows
Preheat oven to 400 degrees F.
Lightly spray a 12 cup (2 1/2-inch) muffin tray with canola oil cooking spray; set aside.
Combine all ingredients in large mixing bowl. Stir to combine thoroughly. Spoon batter into prepared muffin cups, filling each 2/3 full.
Bake in preheated oven 18 to 20 minutes or until golden brown. Serve with Honey Butter.
Honey Butter:
1 stick unsalted butter, softened
2 tablespoons honey
Combine butter and honey in a mixing bowl. Blend with an electric mixer until combined and fluffy. Serve with warm muffins.
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