4 Rome, or other baking apples
1/4 cup of pecans, finely chopped
1/4 cup of chopped, dried cranberries and apricots
1/4 tsp. cinnamon
1/4 tsp. nutmeg
1 Tbsp. melted butter
1/4 cup brown sugar
8 cinnamon sticks for garnish
1.) Halve and remove cores from apples. Cut a small slice from the bottom of each half so it can lie flat on the plank. (or if baking, do not cut the small slice.)
2.) Combine ingredients and spoon stuffing into each apple half. Garnish with cinnamon sticks. Place apples on soaked cedar plank.
3.) Grill for about 10 minutes on low heat until apples are tender, but be careful not to overcook.
4.) Wonderful served with ice cream. Serves 4-8.
Wednesday, January 30, 2008
Easy Planked Vegetables
1.) Try portabella mushrooms, asparagus, sliced bell peppers, quartered sweet onions, or halved zucchinis. Potatoes are also fantastic on the plank; simply cut into 1/2 inch slices.
2.) Drizzle with olive oil and season with Coastal Cuisine Dry Rub.
3.) Grill on soaked cedar plank at medium-low heat until tender.
2.) Drizzle with olive oil and season with Coastal Cuisine Dry Rub.
3.) Grill on soaked cedar plank at medium-low heat until tender.
Coastal Cuisine Dry Rub
A tasty all around dry rub for seafood, chicken, and vegetables. Lightly sprinkled with this rub, smoked salmon tastes wonderful grilled (can use a cedar plank), baked, or fried in a little olive oil. This makes a lot of rub, so save the majority of it in a ziploc for later use.
2 Tbsp. Salt
2 Tbsp. brown sugar
1 Tbsp. black pepper
1 Tbsp. garlic powder
1 Tbsp. dried basil
1 Tbsp. paprika
1 Tbsp. dried tarragon
2 Tbsp. Salt
2 Tbsp. brown sugar
1 Tbsp. black pepper
1 Tbsp. garlic powder
1 Tbsp. dried basil
1 Tbsp. paprika
1 Tbsp. dried tarragon
Italian Cream Cheese Chicken
5-6 Boneless, Skinless Chicken breasts
1 can cream of chicken soup
1 can cream of mushroom soup
1 package cream cheese (reduced fat)
2 Tbsp. Butter
2 packages italian dressing mix
Steamed rice or Fettucine noodles
1.) Put chicken in crock pot.
2.) Melt butter and mix with seasonings and pour over chicken.
3.) Mix soups and cream cheese until well blended; pour over chicken.
4.) Cook on high for 3-4 hours until chicken is done.
5.) Serve over steamed rice or fettucine noodles.
Note by Ashlee: I usually serve this with 4 zuchinni, cut into coins and steamed for about 7-9 minutes.
1 can cream of chicken soup
1 can cream of mushroom soup
1 package cream cheese (reduced fat)
2 Tbsp. Butter
2 packages italian dressing mix
Steamed rice or Fettucine noodles
1.) Put chicken in crock pot.
2.) Melt butter and mix with seasonings and pour over chicken.
3.) Mix soups and cream cheese until well blended; pour over chicken.
4.) Cook on high for 3-4 hours until chicken is done.
5.) Serve over steamed rice or fettucine noodles.
Note by Ashlee: I usually serve this with 4 zuchinni, cut into coins and steamed for about 7-9 minutes.
Kari's Cheesecake
2, 8 oz cream cheese, at room temp.
¾ cup granulated sugar
2 eggs
1 Tbsp lemon juice
1 tsp vanilla
Graham cracker or nilla wafer pre-made crust
1.) Pre-heat oven to 350.
2.) Mix ingredients together, whipping as little as possible.
3.) Pour mixed ingredients into graham cracker or nilla wafer crust, bake for 25-30 minutes. Let cool. Blueberry or cherry pie filling as a topping tastes great once cheesecake has completely set and cooled.
¾ cup granulated sugar
2 eggs
1 Tbsp lemon juice
1 tsp vanilla
Graham cracker or nilla wafer pre-made crust
1.) Pre-heat oven to 350.
2.) Mix ingredients together, whipping as little as possible.
3.) Pour mixed ingredients into graham cracker or nilla wafer crust, bake for 25-30 minutes. Let cool. Blueberry or cherry pie filling as a topping tastes great once cheesecake has completely set and cooled.
Clone of Cinnabon Cinnamon Roles
1 cup warm milk (110 degrees F/45 degrees C)
2 eggs, room temperature
1/3 cup margarine, melted
4 1/2 cups bread flour
1 teaspoon salt
1/2 cup white sugar
2 1/2 teaspoons bread machine yeast
1 cup brown sugar, packed
2 1/2 tablespoons ground cinnamon
1/3 cup butter, softened
1 (3 ounce) package cream cheese, softened
1/4 cup butter, softened
1 1/2 cups confectioners' sugar
1/2 teaspoon vanilla extract
1/8 teaspoon salt
Place ingredients in the pan of the bread machine in the order recommended by the manufacturer. Select dough cycle; press Start.
After the dough has doubled in size turn it out onto a lightly floured surface, cover and let rest for 10 minutes. In a small bowl, combine brown sugar and cinnamon.
Roll dough into a 16x21 inch rectangle. Spread dough with 1/3 cup butter and sprinkle evenly with sugar/cinnamon mixture. Roll up dough and cut into 12 rolls. Place rolls in a lightly greased 9x13 inch baking pan. Cover and let rise until nearly doubled, about 30 minutes. Meanwhile, preheat oven to 400 degrees F (200 degrees C).
Bake rolls in preheated oven until golden brown, about 15 minutes.
While rolls are baking, beat together cream cheese, 1/4 cup butter, confectioners' sugar, vanilla extract and salt. Spread frosting on warm rolls before serving.
2 eggs, room temperature
1/3 cup margarine, melted
4 1/2 cups bread flour
1 teaspoon salt
1/2 cup white sugar
2 1/2 teaspoons bread machine yeast
1 cup brown sugar, packed
2 1/2 tablespoons ground cinnamon
1/3 cup butter, softened
1 (3 ounce) package cream cheese, softened
1/4 cup butter, softened
1 1/2 cups confectioners' sugar
1/2 teaspoon vanilla extract
1/8 teaspoon salt
Place ingredients in the pan of the bread machine in the order recommended by the manufacturer. Select dough cycle; press Start.
After the dough has doubled in size turn it out onto a lightly floured surface, cover and let rest for 10 minutes. In a small bowl, combine brown sugar and cinnamon.
Roll dough into a 16x21 inch rectangle. Spread dough with 1/3 cup butter and sprinkle evenly with sugar/cinnamon mixture. Roll up dough and cut into 12 rolls. Place rolls in a lightly greased 9x13 inch baking pan. Cover and let rise until nearly doubled, about 30 minutes. Meanwhile, preheat oven to 400 degrees F (200 degrees C).
Bake rolls in preheated oven until golden brown, about 15 minutes.
While rolls are baking, beat together cream cheese, 1/4 cup butter, confectioners' sugar, vanilla extract and salt. Spread frosting on warm rolls before serving.
Tuna & Shells
Salt
1 pound medium shell pasta
1 tablespoon extra-virgin olive oil (EVOO), 1 turn of the pan
4 tablespoons unsalted butter
1 medium onion, finely chopped
3 celery ribs from the heart, finely chopped
1/4 red bell pepper, finely chopped
1 tablespoon all-purpose flour
1/2 cup dry white wine
1/2 cup chicken broth
1 cup heavy cream
Freshly ground pepper
1 cup frozen peas
Two 12-ounce cans water-packed tuna, drained and flaked
4 sprigs of fresh tarragon, leaves stripped from stems and finely chopped
4 slices of white sandwich bread, torn into bits
Hot sauce
Flat-leaf parsley, finely chopped (a generous handful)
1. Bring a large pot of water to a boil. Salt the water, add the pasta and cook until al dente.
2. Place a large, deep skillet over medium heat, add the EVOO, 1 turn of the pan, and melt 1 tablespoon of the butter into the EVOO. Add the onion and celery, cook for 3 minutes, then stir in the bell pepper and cook for 2 minutes. Stir in the flour and cook for 1 minute, then add the wine and reduce for 1 minute. Whisk in the broth and boil for 1 minute to thicken. Reduce the heat to low and stir in the cream; season the sauce to taste with salt and pepper. When it bubbles, add the peas and tuna and cook until heated through. Fold in the tarragon and turn the heat to low.
3. Preheat the broiler. In a food processor, pulse the bread until coarse bread crumbs form. In a microwavable dish, melt the remaining 3 tablespoons of butter in a microwave and add a little hot sauce. Stir the butter into the bread crumbs to combine.
4. Drain the shells, toss with the sauce and adjust the seasoning. Place the pasta in a 9-by-13-inch heatproof serving dish and cover with the bread crumbs. Place the dish under the hot broiler and crisp the crumbs for 1 to 2 minutes. Garnish with the parsley.
1 pound medium shell pasta
1 tablespoon extra-virgin olive oil (EVOO), 1 turn of the pan
4 tablespoons unsalted butter
1 medium onion, finely chopped
3 celery ribs from the heart, finely chopped
1/4 red bell pepper, finely chopped
1 tablespoon all-purpose flour
1/2 cup dry white wine
1/2 cup chicken broth
1 cup heavy cream
Freshly ground pepper
1 cup frozen peas
Two 12-ounce cans water-packed tuna, drained and flaked
4 sprigs of fresh tarragon, leaves stripped from stems and finely chopped
4 slices of white sandwich bread, torn into bits
Hot sauce
Flat-leaf parsley, finely chopped (a generous handful)
1. Bring a large pot of water to a boil. Salt the water, add the pasta and cook until al dente.
2. Place a large, deep skillet over medium heat, add the EVOO, 1 turn of the pan, and melt 1 tablespoon of the butter into the EVOO. Add the onion and celery, cook for 3 minutes, then stir in the bell pepper and cook for 2 minutes. Stir in the flour and cook for 1 minute, then add the wine and reduce for 1 minute. Whisk in the broth and boil for 1 minute to thicken. Reduce the heat to low and stir in the cream; season the sauce to taste with salt and pepper. When it bubbles, add the peas and tuna and cook until heated through. Fold in the tarragon and turn the heat to low.
3. Preheat the broiler. In a food processor, pulse the bread until coarse bread crumbs form. In a microwavable dish, melt the remaining 3 tablespoons of butter in a microwave and add a little hot sauce. Stir the butter into the bread crumbs to combine.
4. Drain the shells, toss with the sauce and adjust the seasoning. Place the pasta in a 9-by-13-inch heatproof serving dish and cover with the bread crumbs. Place the dish under the hot broiler and crisp the crumbs for 1 to 2 minutes. Garnish with the parsley.
Friendship Soup Mix in a Jar
Prep Time: 30 Minutes
Cook Time: 1 Hour
Ready In: 1 Hour 30 Minutes
Yields: 16 servings
1/2 cup dry split peas
1/3 cup beef bouillon granules
1/4 cup pearl barley
1/2 cup dry lentils
1/4 cup dried onion flakes
2 teaspoons dried Italian seasoning
1/2 cup uncooked long-grain
white rice
2 bay leaves
1/2 cup uncooked alphabet pasta
See below for additional ingredients
1. In a 1 1/2 pint jar, layer the split peas, bouillon, barley, lentils, onion flakes, Italian seasoning, rice, and bay leaves. Wrap the pasta in plastic wrap, and place in the jar. Seal tightly.
2. Attach a label to the jar with the following instructions: Friendship Soup
ADDITIONAL INGREDIENTS: 1 pound ground beef, black pepper to taste, garlic powder to taste, 1 (28 ounce) can diced tomatoes - undrained, 1 (6 ounce) can tomato paste, and 3 quarts water.
TO PREPARE SOUP: Remove pasta from top of jar, and set aside. In a large pot over medium heat, brown beef with pepper and garlic; drain excess fat. Add diced tomatoes, tomato paste, water, and soup mix. Bring to a boil, then reduce heat to low. Cover, and simmer for 45 minutes. Stir in the pasta, cover, and simmer 15 to 20 minutes, or until the pasta, peas, lentils and barley are tender.
Cook Time: 1 Hour
Ready In: 1 Hour 30 Minutes
Yields: 16 servings
1/2 cup dry split peas
1/3 cup beef bouillon granules
1/4 cup pearl barley
1/2 cup dry lentils
1/4 cup dried onion flakes
2 teaspoons dried Italian seasoning
1/2 cup uncooked long-grain
white rice
2 bay leaves
1/2 cup uncooked alphabet pasta
See below for additional ingredients
1. In a 1 1/2 pint jar, layer the split peas, bouillon, barley, lentils, onion flakes, Italian seasoning, rice, and bay leaves. Wrap the pasta in plastic wrap, and place in the jar. Seal tightly.
2. Attach a label to the jar with the following instructions: Friendship Soup
ADDITIONAL INGREDIENTS: 1 pound ground beef, black pepper to taste, garlic powder to taste, 1 (28 ounce) can diced tomatoes - undrained, 1 (6 ounce) can tomato paste, and 3 quarts water.
TO PREPARE SOUP: Remove pasta from top of jar, and set aside. In a large pot over medium heat, brown beef with pepper and garlic; drain excess fat. Add diced tomatoes, tomato paste, water, and soup mix. Bring to a boil, then reduce heat to low. Cover, and simmer for 45 minutes. Stir in the pasta, cover, and simmer 15 to 20 minutes, or until the pasta, peas, lentils and barley are tender.
Southwest Chicken and Bean Soup
4 servings
6½ hours 20 min prep
1 (15 ounce) can black beans, drained and rinsed
1 (15 ounce) can kidney beans, drained and rinsed
1 (14 1/2 ounce) can diced tomatoes
1 (15 1/4 ounce) can whole kernel corn
1 (12 1/2 ounce) can chicken breasts
1 (8 ounce) can tomato sauce
1 (14 ounce) can chicken broth
1 onion, chopped
1/2 green bell pepper, chopped
1 chili pepper, chopped
4 garlic cloves, minced
1/4 teaspoon ground cayenne pepper
1 teaspoon ground cumin
1 teaspoon chili powder
1 1/2 tablespoons dried parsley
2 tablespoons fresh lime juice
fresh ground black pepper, to taste
shredded cheddar cheese (optional) or monterey jack cheese (optional) or monterey jack pepper cheese (optional)
sour cream (optional)
tortillas (optional) or corn chips (optional)
Drain and rinse the beans and place in a 6 quart crock pot.
Add the chicken, corn, and tomatoes with their juices to the beans.
Add the remainder of the ingredients and stir.
Cover and cook on low for 6 hours or more.
We like this better the second day, and really don't think it can be overcooked!
Serve the soup in large bowls and top with cheese, sour cream, and/or chips, if desired.
6½ hours 20 min prep
1 (15 ounce) can black beans, drained and rinsed
1 (15 ounce) can kidney beans, drained and rinsed
1 (14 1/2 ounce) can diced tomatoes
1 (15 1/4 ounce) can whole kernel corn
1 (12 1/2 ounce) can chicken breasts
1 (8 ounce) can tomato sauce
1 (14 ounce) can chicken broth
1 onion, chopped
1/2 green bell pepper, chopped
1 chili pepper, chopped
4 garlic cloves, minced
1/4 teaspoon ground cayenne pepper
1 teaspoon ground cumin
1 teaspoon chili powder
1 1/2 tablespoons dried parsley
2 tablespoons fresh lime juice
fresh ground black pepper, to taste
shredded cheddar cheese (optional) or monterey jack cheese (optional) or monterey jack pepper cheese (optional)
sour cream (optional)
tortillas (optional) or corn chips (optional)
Drain and rinse the beans and place in a 6 quart crock pot.
Add the chicken, corn, and tomatoes with their juices to the beans.
Add the remainder of the ingredients and stir.
Cover and cook on low for 6 hours or more.
We like this better the second day, and really don't think it can be overcooked!
Serve the soup in large bowls and top with cheese, sour cream, and/or chips, if desired.
Seasoned Roasting Chicken
Prep: 15 minutes
Cook Time: 5 hours
Ready in: 5 hours and 15 mins.
1 Whole Roasting Chicken
½ small onion (optional)
Seasoning mix:
4 tsp salt
2 tsp paprika
1 tsp cayenne pepper
1 tsp onion powder
1 tsp thyme
1 tsp white pepper
½ tsp garlic powder
½ tsp black pepper
Preheat oven to 250.
Mix together seasoning mix and rub on to chicken (can do the night before and keep covered in fridge to soak up seasonings).
Stuff chicken with chopped onion (optional)
Place chicken upright in 13X9 pan. (Chicken is upright when thermometer is upright.)
Cook in preheated oven for 5 hours – ignore pop-up thermometer
Baste with baster every ½ hour with chicken’s own juice
If chicken is dry then baste with butter and water
Cook Time: 5 hours
Ready in: 5 hours and 15 mins.
1 Whole Roasting Chicken
½ small onion (optional)
Seasoning mix:
4 tsp salt
2 tsp paprika
1 tsp cayenne pepper
1 tsp onion powder
1 tsp thyme
1 tsp white pepper
½ tsp garlic powder
½ tsp black pepper
Preheat oven to 250.
Mix together seasoning mix and rub on to chicken (can do the night before and keep covered in fridge to soak up seasonings).
Stuff chicken with chopped onion (optional)
Place chicken upright in 13X9 pan. (Chicken is upright when thermometer is upright.)
Cook in preheated oven for 5 hours – ignore pop-up thermometer
Baste with baster every ½ hour with chicken’s own juice
If chicken is dry then baste with butter and water
No Bake Cookies
Ready in 20-25 minutes
2 cups sugar
½ cup melted butter
4 Tbsp. cocoa
½ cup milk
4 cups quick-cooking oats or old-fashioned oats, depending on preference
½ cup creamy peanut butter
1 tsp. vanilla
1. In a sauce pan over medium high heat add melted butter, cocoa, sugar and milk bring to a boil. Boil for 3 minutes. Stir constantly.
2. Remove from heat and add the oats and the peanut butter.
3. Mix and drop by spoonfuls on wax paper or nonstick cookie sheets. Do not bake. Let cool. Serves 8-12.
2 cups sugar
½ cup melted butter
4 Tbsp. cocoa
½ cup milk
4 cups quick-cooking oats or old-fashioned oats, depending on preference
½ cup creamy peanut butter
1 tsp. vanilla
1. In a sauce pan over medium high heat add melted butter, cocoa, sugar and milk bring to a boil. Boil for 3 minutes. Stir constantly.
2. Remove from heat and add the oats and the peanut butter.
3. Mix and drop by spoonfuls on wax paper or nonstick cookie sheets. Do not bake. Let cool. Serves 8-12.
Black Bean Enchilada Casserole
1 lb ground beef
1 (1 1/4 ounce) package taco seasoning
2/3 cup water
1 Tbps. oil
1/2 cup chopped onions
2 cloves garlic, minced
1 (15 ounce) can black beans, drained & rinsed
1 (10 ounce) can enchilada sauce
1 (4 1/2 ounce) can chopped green chilies
1/3 cup sour cream
7-8 fajita size flour tortillas
1 cup shredded sharp cheddar cheese
1 cup salsa
3 green onions, chopped.
1. Heat oven to 400 degrees.
2. Brown ground beef in large skillet over medium high heat until no longer pink. Drain.
3. Add taco seasoning& water-mix well. Cook about 4 minutes.
4. Heat oil in a medium saucepan over medium heat until hot. Add onion and garlic. Cook until tender.
5. Add beans, enchilada sauce and green chilies. Mix well. Bring to a boil-remove from heat and stir in sour cream.
6. Spoon ground beef mixture down center of each tortilla. Roll up, seam side down in an ungreased 12 x 8 baking dish.
7. Spoon bean and enchilada sauce mixture over filled tortillas. Sprinkle with cheese.
8. Bake at 400 for 8 to 12 minutes.
9. Spoon salsa down center of casserole.
10. Sprinkle with green onions if desired. Serves approximately 7.
1 (1 1/4 ounce) package taco seasoning
2/3 cup water
1 Tbps. oil
1/2 cup chopped onions
2 cloves garlic, minced
1 (15 ounce) can black beans, drained & rinsed
1 (10 ounce) can enchilada sauce
1 (4 1/2 ounce) can chopped green chilies
1/3 cup sour cream
7-8 fajita size flour tortillas
1 cup shredded sharp cheddar cheese
1 cup salsa
3 green onions, chopped.
1. Heat oven to 400 degrees.
2. Brown ground beef in large skillet over medium high heat until no longer pink. Drain.
3. Add taco seasoning& water-mix well. Cook about 4 minutes.
4. Heat oil in a medium saucepan over medium heat until hot. Add onion and garlic. Cook until tender.
5. Add beans, enchilada sauce and green chilies. Mix well. Bring to a boil-remove from heat and stir in sour cream.
6. Spoon ground beef mixture down center of each tortilla. Roll up, seam side down in an ungreased 12 x 8 baking dish.
7. Spoon bean and enchilada sauce mixture over filled tortillas. Sprinkle with cheese.
8. Bake at 400 for 8 to 12 minutes.
9. Spoon salsa down center of casserole.
10. Sprinkle with green onions if desired. Serves approximately 7.
Sour Cream Apple Pie
Pie Crust:
Dash of salt
2 1/2 cup flour
1 cup Crisco
1/2 cup water
1 tsp. vinegar (best to use apple cider vinegar)
Filling:
1 9 inch pie crust
5 cups granny smith apples, peeled and sliced
1 egg
1 cup sugar
2 Tbsp. flour
1/4 tsp. salt
1 cup sour cream
1 tsp. vanilla
Crumb Topping
1 cup brown sugar
1 cup flour
1 tsp. cinnamon
1 cup oatmeal
1/2 cup butter
1.) For the Crust: Mix salt, flour and Crisco together. Mix water and vinegar together. Mix dry and wet ingredients together to form dough. Makes 2-3 9 inch crusts.
2.) For the Filling: Mix egg, sugar, flour, salt, sour cream and vanilla together. Pour over and coat apples. Fill pie shell level. Bake at 350 degrees for 45 minutes. While pie is cooking make the crumb topping.
3.) For the crumb topping: Mix everything together. After pie has cooked for 45 minutes add topping and bake for another 20 minutes at 350 degrees. Pie can be served warm or cooled.
Dash of salt
2 1/2 cup flour
1 cup Crisco
1/2 cup water
1 tsp. vinegar (best to use apple cider vinegar)
Filling:
1 9 inch pie crust
5 cups granny smith apples, peeled and sliced
1 egg
1 cup sugar
2 Tbsp. flour
1/4 tsp. salt
1 cup sour cream
1 tsp. vanilla
Crumb Topping
1 cup brown sugar
1 cup flour
1 tsp. cinnamon
1 cup oatmeal
1/2 cup butter
1.) For the Crust: Mix salt, flour and Crisco together. Mix water and vinegar together. Mix dry and wet ingredients together to form dough. Makes 2-3 9 inch crusts.
2.) For the Filling: Mix egg, sugar, flour, salt, sour cream and vanilla together. Pour over and coat apples. Fill pie shell level. Bake at 350 degrees for 45 minutes. While pie is cooking make the crumb topping.
3.) For the crumb topping: Mix everything together. After pie has cooked for 45 minutes add topping and bake for another 20 minutes at 350 degrees. Pie can be served warm or cooled.
Bread Machine Dinner Roles
1 ½ cups milk, warmed
12 Tbsp. soft butter
2 eggs, beaten
6 cups bread flour
1/2 cup sugar
2 tsp. salt
1 Tbsp. active dry yeast
Place ingredients into bread machine according to manufacturer’s directions.
1. Select dough cycle.
2. When cycle is complete, shape dough as desired or if making recipe ahead, wrap in plastic wrap and refrigerate up to 24 hours.
3. If refrigerated, let dough set out for an hour before using.
4. To shape, divide dough into 24 equal parts and roll into balls in your hand.
5. Place on lightly greased baking sheet.
6. Cover rolls with damp cloth and let rise for about 20 minutes or until doubled in size.
7. Bake in preheated 400° oven for 15 to 20 minutes. Serve warm.
12 Tbsp. soft butter
2 eggs, beaten
6 cups bread flour
1/2 cup sugar
2 tsp. salt
1 Tbsp. active dry yeast
Place ingredients into bread machine according to manufacturer’s directions.
1. Select dough cycle.
2. When cycle is complete, shape dough as desired or if making recipe ahead, wrap in plastic wrap and refrigerate up to 24 hours.
3. If refrigerated, let dough set out for an hour before using.
4. To shape, divide dough into 24 equal parts and roll into balls in your hand.
5. Place on lightly greased baking sheet.
6. Cover rolls with damp cloth and let rise for about 20 minutes or until doubled in size.
7. Bake in preheated 400° oven for 15 to 20 minutes. Serve warm.
Chicken Breasts with Balsamic Vinegar & Garlic
4 skinless, boneless chicken breasts
Salt and pepper to taste
3/4 pound fresh mushrooms, sliced
2 tablespoons all-purpose flour
2 Tbsp. olive oil
6 cloves garlic
1/4 cup balsamic vinegar
3/4 cup chicken broth
1 bay leaf
1/4 tsp. dried thyme
1 Tbsp. butter
1.) Season the chicken with salt and pepper. Rinse the mushrooms and pat dry. Season the flour with salt and pepper and dredge the chicken breasts in the flour mixture. Heat oil in a skillet over medium high heat and sauté the chicken until it is nicely browned on one side (about 3 minutes).
2.) Add the garlic. Turn the chicken breasts and scatter the mushrooms over them. Continue frying, shaking the skillet and stirring the mushrooms. Cook for about 3 minutes, and then add the vinegar, broth, bay leaf and thyme. Cover tightly and simmer over medium low heat for 10 minutes, turning occasionally.
3.) Transfer the chicken to a warm serving platter and cover with foil. Set aside. Continue simmering the sauce, uncovered, over medium high heat for about 7 minutes. Swirl in the butter or margarine and discard the bay leaf. Pour this mushroom sauce mixture over the chicken and serve.
From the kitchen of Mary Gray
Salt and pepper to taste
3/4 pound fresh mushrooms, sliced
2 tablespoons all-purpose flour
2 Tbsp. olive oil
6 cloves garlic
1/4 cup balsamic vinegar
3/4 cup chicken broth
1 bay leaf
1/4 tsp. dried thyme
1 Tbsp. butter
1.) Season the chicken with salt and pepper. Rinse the mushrooms and pat dry. Season the flour with salt and pepper and dredge the chicken breasts in the flour mixture. Heat oil in a skillet over medium high heat and sauté the chicken until it is nicely browned on one side (about 3 minutes).
2.) Add the garlic. Turn the chicken breasts and scatter the mushrooms over them. Continue frying, shaking the skillet and stirring the mushrooms. Cook for about 3 minutes, and then add the vinegar, broth, bay leaf and thyme. Cover tightly and simmer over medium low heat for 10 minutes, turning occasionally.
3.) Transfer the chicken to a warm serving platter and cover with foil. Set aside. Continue simmering the sauce, uncovered, over medium high heat for about 7 minutes. Swirl in the butter or margarine and discard the bay leaf. Pour this mushroom sauce mixture over the chicken and serve.
From the kitchen of Mary Gray
Tuesday, January 29, 2008
Chicken Enchiladas
1 Tbsp. butter plus a little olive oil
3/4 cup chopped green onions
1 tsp. cumin
1 tsp. crushed red pepper flakes
½ tsp. garlic powder
¼ tsp. chili powder
A few drops hot red pepper sauce (optional)
1-2 (4 ounce) cans diced green chilies
1 (10.75 ounce) can condensed cream of chicken soup
¾ to 1 cup sour cream
1 1/2 cups cubed cooked chicken breast meat
2 ½ cups shredded cheddar cheese, divided
6 (12 inch) flour tortillas or 8 small flour tortillas
1/4 cup milk
1.) Preheat oven to 350 degrees F. Lightly grease a 13X9 baking dish.
2.) In a medium saucepan over medium heat, melt the butter and sauté the green onion until tender (about 3 to 4 minutes). Add the garlic powder and other seasonings, and then stir in the green chilies, cream of chicken soup and sour cream. Mix well. Reserve 3/4 of this sauce and set aside. To the remaining 1/4 of the sauce in the saucepan, add the chicken and 1 ½ cups of shredded Cheddar cheese. Stir together.
3.) Fill each flour tortilla with the chicken mixture and roll up. Place seam side down in the prepared baking dish.
4.) In a small bowl combine the reserved 3/4 of the sauce with the milk. Spoon this mixture over the rolled tortillas and top with the remaining 1 cup of shredded cheddar cheese. Bake in the preheated oven for 30 to 35 minutes, or until cheese is bubbly.
From the kitchen of Mary Gray
3/4 cup chopped green onions
1 tsp. cumin
1 tsp. crushed red pepper flakes
½ tsp. garlic powder
¼ tsp. chili powder
A few drops hot red pepper sauce (optional)
1-2 (4 ounce) cans diced green chilies
1 (10.75 ounce) can condensed cream of chicken soup
¾ to 1 cup sour cream
1 1/2 cups cubed cooked chicken breast meat
2 ½ cups shredded cheddar cheese, divided
6 (12 inch) flour tortillas or 8 small flour tortillas
1/4 cup milk
1.) Preheat oven to 350 degrees F. Lightly grease a 13X9 baking dish.
2.) In a medium saucepan over medium heat, melt the butter and sauté the green onion until tender (about 3 to 4 minutes). Add the garlic powder and other seasonings, and then stir in the green chilies, cream of chicken soup and sour cream. Mix well. Reserve 3/4 of this sauce and set aside. To the remaining 1/4 of the sauce in the saucepan, add the chicken and 1 ½ cups of shredded Cheddar cheese. Stir together.
3.) Fill each flour tortilla with the chicken mixture and roll up. Place seam side down in the prepared baking dish.
4.) In a small bowl combine the reserved 3/4 of the sauce with the milk. Spoon this mixture over the rolled tortillas and top with the remaining 1 cup of shredded cheddar cheese. Bake in the preheated oven for 30 to 35 minutes, or until cheese is bubbly.
From the kitchen of Mary Gray
Curried Coconut Chicken
2 pounds boneless skinless chicken breasts, cut into 1/2-inch chunks
1 tsp. salt and pepper, or to taste
1 1/2 Tbsp. vegetable oil
3-4 Tbsp. curry powder
1-2 tsp. red pepper flakes
1 tsp. garlic salt
1 onion, chopped
2 cloves garlic, pressed or crushed
1 green pepper, seeded and sliced into small squares
1 (14 ounce) can coconut milk
1 (14.5 ounce) can stewed, diced tomatoes or 2-3 fresh tomatoes, cut
1 (8 ounce) can tomato sauce
3 Tbsp. sugar
1.) Season chicken pieces with salt and pepper.
2.) Heat oil and curry powder in a large skillet over medium-high heat for two minutes. Stir in onions and garlic, and cook 1 minute more.
3.) Add chicken, tossing lightly to coat with curry oil. Reduce heat to medium, and cook for 7 to 10 minutes, or until chicken is no longer pink in center and juices run clear.
4.) Pour coconut milk, tomatoes, tomato sauce, green pepper, remaining seasonings and sugar into the pan, and stir to combine.
5.) Cover and simmer, stirring occasionally, approximately 30 to 40 minutes.
6.) Serve this mixture over steamed rice.
Suggested variation: Omit steamed rice. Double the amount of tomato sauce and add 4-6 steamed, cubed red potatoes and 1-2 cups of steamed, cut carrots. Simmer these additional ingredients with those listed above in step 4.
From the Kitchen of Mary Gray
1 tsp. salt and pepper, or to taste
1 1/2 Tbsp. vegetable oil
3-4 Tbsp. curry powder
1-2 tsp. red pepper flakes
1 tsp. garlic salt
1 onion, chopped
2 cloves garlic, pressed or crushed
1 green pepper, seeded and sliced into small squares
1 (14 ounce) can coconut milk
1 (14.5 ounce) can stewed, diced tomatoes or 2-3 fresh tomatoes, cut
1 (8 ounce) can tomato sauce
3 Tbsp. sugar
1.) Season chicken pieces with salt and pepper.
2.) Heat oil and curry powder in a large skillet over medium-high heat for two minutes. Stir in onions and garlic, and cook 1 minute more.
3.) Add chicken, tossing lightly to coat with curry oil. Reduce heat to medium, and cook for 7 to 10 minutes, or until chicken is no longer pink in center and juices run clear.
4.) Pour coconut milk, tomatoes, tomato sauce, green pepper, remaining seasonings and sugar into the pan, and stir to combine.
5.) Cover and simmer, stirring occasionally, approximately 30 to 40 minutes.
6.) Serve this mixture over steamed rice.
Suggested variation: Omit steamed rice. Double the amount of tomato sauce and add 4-6 steamed, cubed red potatoes and 1-2 cups of steamed, cut carrots. Simmer these additional ingredients with those listed above in step 4.
From the Kitchen of Mary Gray
Mexican Casserole
4-5 large flour tortillas
1 lb. ground beef
1/2 cup chopped green pepper
1/2 cup chopped onion
1 envelope Taco seasoning mix
1 (8 oz.) can tomato sauce
1 (6 oz.) can tomato paste
1/2 cup sliced pitted ripe olives
1/4 c. water
1/2 tsp chili powder
1 c. dairy sour cream
2 eggs
1/4 tsp. pepper
2-4 cups shredded Monterey Jack cheese or mozzarella cheese
1.) Preheat oven to 350 degrees.
2.) Crumble ground beef into large frying pan. Add green pepper and onions.
3.) Fry 3 to 5 minutes, or until meat loses pink color and vegetables are tender-crisp.
4.) Stir and drain.
5.) Mix in taco seasoning, tomato sauce and paste, olives, water, and chili powder.
6.) Cook on medium until thickened.
7.) Blend sour cream, eggs, and pepper together in small bowl. Place 2 tortillas on bottom of 13X9 casserole dish. Top with half of meat mixture followed by half the sour cream mixture, and half of cheese.
8.) Repeat layers with remaining ingredients, ending with layer of 2 tortillas.
9.) Sprinkle with corn chips and cheese. Bake in preheated oven for 20 to 30 minutes or until cheese melts. Let stand five minutes.
1 lb. ground beef
1/2 cup chopped green pepper
1/2 cup chopped onion
1 envelope Taco seasoning mix
1 (8 oz.) can tomato sauce
1 (6 oz.) can tomato paste
1/2 cup sliced pitted ripe olives
1/4 c. water
1/2 tsp chili powder
1 c. dairy sour cream
2 eggs
1/4 tsp. pepper
2-4 cups shredded Monterey Jack cheese or mozzarella cheese
1.) Preheat oven to 350 degrees.
2.) Crumble ground beef into large frying pan. Add green pepper and onions.
3.) Fry 3 to 5 minutes, or until meat loses pink color and vegetables are tender-crisp.
4.) Stir and drain.
5.) Mix in taco seasoning, tomato sauce and paste, olives, water, and chili powder.
6.) Cook on medium until thickened.
7.) Blend sour cream, eggs, and pepper together in small bowl. Place 2 tortillas on bottom of 13X9 casserole dish. Top with half of meat mixture followed by half the sour cream mixture, and half of cheese.
8.) Repeat layers with remaining ingredients, ending with layer of 2 tortillas.
9.) Sprinkle with corn chips and cheese. Bake in preheated oven for 20 to 30 minutes or until cheese melts. Let stand five minutes.
Mom's Mac N' Cheese
Prep time: 20 minutes
Cooking time: 1 and 1/2 hours
4 cups uncooked macaroni noodles
2 cans cheddar cheese soup
2 lb. sharp cheddar cheese
1-2 cups milk, 1 soup can of milk
Black pepper
1.) Cook noodles according to package directions. Strain and place in large mixing bowl.
2.) Mix soup with 1 soup can of milk and stir into macaroni noodles.
3.) Cut cheese into cubes. (Suggestion: purchase pre-shredded and/or pre-sliced cheese to omit this difficult step, and make the prep much easier and faster.)
4.) Spray pan with cooking spray.
5.) Layer 1 is 1/2 of macaroni mixture and a little pepper
6.) Layer 2 is 1/2 of cubed (or sliced and shredded) cheddar cheese
7.) Repeat, pushing top layer of cheese into macaroni.
8.) Pour 1-2 cups milk over top to cover dry areas.
9.) Cover with foil.
10.) Bake on top rack at 400 degrees for 45 minutes.
11.) Remove foil and bake for an additional 45 minutes. (1 and 1/2 hour total)
Cooking time: 1 and 1/2 hours
4 cups uncooked macaroni noodles
2 cans cheddar cheese soup
2 lb. sharp cheddar cheese
1-2 cups milk, 1 soup can of milk
Black pepper
1.) Cook noodles according to package directions. Strain and place in large mixing bowl.
2.) Mix soup with 1 soup can of milk and stir into macaroni noodles.
3.) Cut cheese into cubes. (Suggestion: purchase pre-shredded and/or pre-sliced cheese to omit this difficult step, and make the prep much easier and faster.)
4.) Spray pan with cooking spray.
5.) Layer 1 is 1/2 of macaroni mixture and a little pepper
6.) Layer 2 is 1/2 of cubed (or sliced and shredded) cheddar cheese
7.) Repeat, pushing top layer of cheese into macaroni.
8.) Pour 1-2 cups milk over top to cover dry areas.
9.) Cover with foil.
10.) Bake on top rack at 400 degrees for 45 minutes.
11.) Remove foil and bake for an additional 45 minutes. (1 and 1/2 hour total)
Taco Casserole
Preparation Time: 25 minutes
Cook time: 35 minutes
Ready in 1 hour
1 pound lean ground beef
1 pound macaroni noodles
1 cup chopped onion
2 (10.75 ounce) cans condensed tomato soup
1 (14.5 ounce) can diced tomatoes
1 can black beans, drained and rinsed
1 can corn, drained
1 (1.25 ounce) package taco seasoning mix (may add 2 packages to increase flavor)
1 cup shredded Cheddar cheese
1 cup shredded Monterey Jack cheese
1 cup crushed tortilla chips
Sour cream
1. Preheat oven to 350 degrees F (175 degrees C).
2. Cook pasta in a large pot of boiling water until al dente. Drain.
3. In a large skillet, cook and stir ground beef and chopped onion over medium heat until brown. Mix in tomato soup, diced tomatoes, and taco seasoning mix. Stir in pasta.
4. Spoon beef mixture into a 9x13 inch baking dish. Sprinkle crumbled taco chips and grated cheese on top.
5. Bake for 30 to 35 minutes, until the cheese is melted. Serve with sour cream, if desired. Serves 10.
Cook time: 35 minutes
Ready in 1 hour
1 pound lean ground beef
1 pound macaroni noodles
1 cup chopped onion
2 (10.75 ounce) cans condensed tomato soup
1 (14.5 ounce) can diced tomatoes
1 can black beans, drained and rinsed
1 can corn, drained
1 (1.25 ounce) package taco seasoning mix (may add 2 packages to increase flavor)
1 cup shredded Cheddar cheese
1 cup shredded Monterey Jack cheese
1 cup crushed tortilla chips
Sour cream
1. Preheat oven to 350 degrees F (175 degrees C).
2. Cook pasta in a large pot of boiling water until al dente. Drain.
3. In a large skillet, cook and stir ground beef and chopped onion over medium heat until brown. Mix in tomato soup, diced tomatoes, and taco seasoning mix. Stir in pasta.
4. Spoon beef mixture into a 9x13 inch baking dish. Sprinkle crumbled taco chips and grated cheese on top.
5. Bake for 30 to 35 minutes, until the cheese is melted. Serve with sour cream, if desired. Serves 10.
Stellar Stir Fry
Vegetable and chicken mixture:
1 Tbsp. vegetable oil
1-2 small bags frozen stir fry vegetable mix
2-3 boneless, skinless chicken breasts, cooked, and cut into thin strips or cubes
Sauce:
1 Tbsp. soy sauce
½ tsp. corn starch
¼ tsp. granulated sugar
½ tsp. salt
1.) In a 10 inch skillet or Wok heat oil and add vegetables.
2.) Cook, stirring quickly and frequently until vegetables are tender crisp.
3.) Stir chicken into vegetables.
4.) In a small bowl, combine sauce ingredients and stir to dissolve.
5.) Add sauce to vegetable-chicken mixture and cook, stirring constantly.
6.) Serve over rice or noodles. May add additional zucchini, water chestnuts, or celery.
Variation: over noodles
Cooked wide egg noodles according to package, strained. Add 1-2 cans (depending on need) of cream of chicken soup to noodles and add milk for desired consistency. Stir to mix completely and top with stir fry mixture. Heat noodles in microwave for 2-4 minutes depending on desired heat. Serves 2-4.
1 Tbsp. vegetable oil
1-2 small bags frozen stir fry vegetable mix
2-3 boneless, skinless chicken breasts, cooked, and cut into thin strips or cubes
Sauce:
1 Tbsp. soy sauce
½ tsp. corn starch
¼ tsp. granulated sugar
½ tsp. salt
1.) In a 10 inch skillet or Wok heat oil and add vegetables.
2.) Cook, stirring quickly and frequently until vegetables are tender crisp.
3.) Stir chicken into vegetables.
4.) In a small bowl, combine sauce ingredients and stir to dissolve.
5.) Add sauce to vegetable-chicken mixture and cook, stirring constantly.
6.) Serve over rice or noodles. May add additional zucchini, water chestnuts, or celery.
Variation: over noodles
Cooked wide egg noodles according to package, strained. Add 1-2 cans (depending on need) of cream of chicken soup to noodles and add milk for desired consistency. Stir to mix completely and top with stir fry mixture. Heat noodles in microwave for 2-4 minutes depending on desired heat. Serves 2-4.
Chicken Divan
1 16 oz. Package frozen broccoli (preferably fresh broccoli, cut and steamed)
3 cups chicken pieces, cooked
1 can cream of chicken coup
½ - 1 cup grated cheddar cheese
½ cup mayonnaise
1 tsp. lemon juice
¼ tsp. curry
1 onion, chopped
2 cups steamed rice
1.) Combine all ingredients. Top with additional cheddar cheese if desired.
2.) Bake uncovered @ 350 for 30 minutes.
3 cups chicken pieces, cooked
1 can cream of chicken coup
½ - 1 cup grated cheddar cheese
½ cup mayonnaise
1 tsp. lemon juice
¼ tsp. curry
1 onion, chopped
2 cups steamed rice
1.) Combine all ingredients. Top with additional cheddar cheese if desired.
2.) Bake uncovered @ 350 for 30 minutes.
Shepherd's Pie
4-5 potatoes
1/2 cup milk
6-8 Tbsp. butter or margarine
3 Tbsp. salt
3 tsp. pepper
1 lb. hamburger or ground turkey
1 onion
2 small cans tomato soup
2-4 cups of favorite vegetable (i.e. zucchini, broccoli, or frozen peas)
¼ cup shredded cheddar cheese
1.) Potatoes: Wash and Quarter. Boil enough to feed group (one large potato per person). Simmer on stove top in enough water to cover potatoes and boil until tender. Strain, but save potato strained water and put aside. Add margarine, salt, and pepper. Mash. While mashing, slowly add potato water and/or milk until potatoes are light, fluffy, and moist. Do not add water and milk until potatoes are mostly mashed or you will have lumps.
2.) Hamburger: Place in skillet, and add desired amount of onion. Fry until nicely browned. Pat with a paper towel (to remove any grease). Add tomato soup.
3.) Vegetables: Bring 1-2 inches of water to boil (add salt and cover to hasten boiling). Add vegetable. Add desired butter. Turn down to low, cover and simmer for about 7-8 minutes. Let vegetables remain slightly crispy. Remove from heat and uncover.
4.) Assembly: Layer hamburger mixture on bottom of skillet, then vegetables, then potatoes, and lastly, desired amount of shredded cheddar cheese. May warm dish on stove over low heat or in warm oven to melt cheese. Serves 5-7.
1/2 cup milk
6-8 Tbsp. butter or margarine
3 Tbsp. salt
3 tsp. pepper
1 lb. hamburger or ground turkey
1 onion
2 small cans tomato soup
2-4 cups of favorite vegetable (i.e. zucchini, broccoli, or frozen peas)
¼ cup shredded cheddar cheese
1.) Potatoes: Wash and Quarter. Boil enough to feed group (one large potato per person). Simmer on stove top in enough water to cover potatoes and boil until tender. Strain, but save potato strained water and put aside. Add margarine, salt, and pepper. Mash. While mashing, slowly add potato water and/or milk until potatoes are light, fluffy, and moist. Do not add water and milk until potatoes are mostly mashed or you will have lumps.
2.) Hamburger: Place in skillet, and add desired amount of onion. Fry until nicely browned. Pat with a paper towel (to remove any grease). Add tomato soup.
3.) Vegetables: Bring 1-2 inches of water to boil (add salt and cover to hasten boiling). Add vegetable. Add desired butter. Turn down to low, cover and simmer for about 7-8 minutes. Let vegetables remain slightly crispy. Remove from heat and uncover.
4.) Assembly: Layer hamburger mixture on bottom of skillet, then vegetables, then potatoes, and lastly, desired amount of shredded cheddar cheese. May warm dish on stove over low heat or in warm oven to melt cheese. Serves 5-7.
Rich Belgian-Style Waffles
1 egg
1 cup sour cream
½ cup milk
3 Tbsp. butter, melted
1 cup flour
2 tsp. sugar
1 tsp. baking powder
½ tsp. salt
¼ tsp. baking soda
1.) Preheat waffle maker.
2.) Put all ingredients in a large mixing bowl. Beat on low until moistened and smooth.
3.) Pour a rounded ¾ cup of batter over grids.
4.) Close waffle maker, bake 2-4 minutes until golden brown.
5.) Repeat. Serve with hot or warmed syrup. Yield: 3 waffles.
1 cup sour cream
½ cup milk
3 Tbsp. butter, melted
1 cup flour
2 tsp. sugar
1 tsp. baking powder
½ tsp. salt
¼ tsp. baking soda
1.) Preheat waffle maker.
2.) Put all ingredients in a large mixing bowl. Beat on low until moistened and smooth.
3.) Pour a rounded ¾ cup of batter over grids.
4.) Close waffle maker, bake 2-4 minutes until golden brown.
5.) Repeat. Serve with hot or warmed syrup. Yield: 3 waffles.
Buttermilk Pancakes
1 cup flour
1 cup buttermilk
1 Tbsp. sugar
1 tsp. baking powder
½ tsp. salt
½ tsp. baking soda
1 egg
2 Tbsp. vegetable oil
1.) In large bowl, mix dry ingredients together.
2.) In small bowl, whisk together wet ingredients.
3.) Add wet ingredients to dry, being careful to stir as little as possible.
4.) Fry pancakes on griddle. Serve hot.
Variation: Blueberry buttermilk pancakes. Microwave 1 cup of frozen blueberries until soft and then strain. While pancakes are on griddle, frying on the first side, gently press blueberries into uncooked half of pancake, adding as many blueberries to each pancake as desired. Turn and complete frying the pancakes until golden brown.
1 cup buttermilk
1 Tbsp. sugar
1 tsp. baking powder
½ tsp. salt
½ tsp. baking soda
1 egg
2 Tbsp. vegetable oil
1.) In large bowl, mix dry ingredients together.
2.) In small bowl, whisk together wet ingredients.
3.) Add wet ingredients to dry, being careful to stir as little as possible.
4.) Fry pancakes on griddle. Serve hot.
Variation: Blueberry buttermilk pancakes. Microwave 1 cup of frozen blueberries until soft and then strain. While pancakes are on griddle, frying on the first side, gently press blueberries into uncooked half of pancake, adding as many blueberries to each pancake as desired. Turn and complete frying the pancakes until golden brown.
Banana Bread
2 cups all-purpose flour
¾ cup sugar
¾ tsp. baking soda
½ tsp. salt
1 ¼ cups toasted walnuts, chopped course (about 1 cup)
3 very ripe, darkly speckled large bananas, mashed well (about 1 ½ cups)
¼ cup plain yogurt
2 large eggs, beaten lightly
6 tablespoons butter, melted and cooled
1 teaspoon vanilla extract
1.) Adjust oven rack to lower-middle position and heat oven to 350 degrees. Grease and flour bottom only of regular loaf pan, or grease and flour bottom of and sides of nonstick loaf pan; set aside.
2.) Whisk flour, sugar baking soda, salt, and walnuts together in large bowl; set aside.
3.) Mix mashed bananas, yogurt, eggs butter, and vanilla with wooden spoon in medium bowl. Lightly fold banana mixture into dry ingredients with rubber spatula until just combined and batter looks thick and chunky. Scrape batter into prepared loaf pan; bake until loaf is golden brown and toothpick inserted in center comes out clean, about 55 minutes to 1 hour and 5 minutes.
4.) Cool in pan for 5 minutes and then transfer to wire rack. Serve warm or at room temperature. Makes one 9-inch loaf.
¾ cup sugar
¾ tsp. baking soda
½ tsp. salt
1 ¼ cups toasted walnuts, chopped course (about 1 cup)
3 very ripe, darkly speckled large bananas, mashed well (about 1 ½ cups)
¼ cup plain yogurt
2 large eggs, beaten lightly
6 tablespoons butter, melted and cooled
1 teaspoon vanilla extract
1.) Adjust oven rack to lower-middle position and heat oven to 350 degrees. Grease and flour bottom only of regular loaf pan, or grease and flour bottom of and sides of nonstick loaf pan; set aside.
2.) Whisk flour, sugar baking soda, salt, and walnuts together in large bowl; set aside.
3.) Mix mashed bananas, yogurt, eggs butter, and vanilla with wooden spoon in medium bowl. Lightly fold banana mixture into dry ingredients with rubber spatula until just combined and batter looks thick and chunky. Scrape batter into prepared loaf pan; bake until loaf is golden brown and toothpick inserted in center comes out clean, about 55 minutes to 1 hour and 5 minutes.
4.) Cool in pan for 5 minutes and then transfer to wire rack. Serve warm or at room temperature. Makes one 9-inch loaf.
Caesar Salad
Garlic Croutons:
2 large garlic cloves, pressed
¼ tsp. salt
3 Tbsp. extra virgin olive oil
2 cups ½-inch white bread cubes (from a baguette or country loaf)
Caesar Salad:
1 large egg
3 Tbsp. juice from 1 medium lemon
1 tsp. Worcestershire sauce
¼ tsp. salt
8 grindings fresh black pepper
1 garlic clove, pressed
1 ½ tsp. anchovy paste (optional)
1/3 cup extra virgin olive oil
2 medium heads romaine lettuce (large outer leaves removed) or 2 large romaine hearts; washed, dried, and torn into 1 ½ inch pieces. (About 10 cups lightly packed)
1/3 cup grated fresh parmesan cheese
1.) For the Croutons: Adjust oven rack to center position and heat oven to 350 degrees. Mix garlic, salt, and oil in small bowl; set aside for 20 minutes. Spread bread cubes out over small baking sheet. Drizzle oil through fine-mesh strainer evenly onto bread; toss to coat. Bake until golden brown, about 12 minutes. Cool on baking sheet to room temperature.
2.) For the Dressing: Bring water to a boil in small saucepan over high heat. Carefully lower whole egg into water; cook 45 seconds. Remove with slotted spoon. When cool enough to handle, crack egg into small bowl with all other dressing ingredients except oil; whisk until smooth. Add oil in slow, steady stream, whisking constantly until smooth. Adjust seasonings.
3.) For the Salad: Place lettuce in large bowl; drizzle with half of dressing, then toss to coat lightly. Sprinkle with cheese, remaining dressing, and croutons; toss to coat well. Divide among individual plates; serve immediately.
2 large garlic cloves, pressed
¼ tsp. salt
3 Tbsp. extra virgin olive oil
2 cups ½-inch white bread cubes (from a baguette or country loaf)
Caesar Salad:
1 large egg
3 Tbsp. juice from 1 medium lemon
1 tsp. Worcestershire sauce
¼ tsp. salt
8 grindings fresh black pepper
1 garlic clove, pressed
1 ½ tsp. anchovy paste (optional)
1/3 cup extra virgin olive oil
2 medium heads romaine lettuce (large outer leaves removed) or 2 large romaine hearts; washed, dried, and torn into 1 ½ inch pieces. (About 10 cups lightly packed)
1/3 cup grated fresh parmesan cheese
1.) For the Croutons: Adjust oven rack to center position and heat oven to 350 degrees. Mix garlic, salt, and oil in small bowl; set aside for 20 minutes. Spread bread cubes out over small baking sheet. Drizzle oil through fine-mesh strainer evenly onto bread; toss to coat. Bake until golden brown, about 12 minutes. Cool on baking sheet to room temperature.
2.) For the Dressing: Bring water to a boil in small saucepan over high heat. Carefully lower whole egg into water; cook 45 seconds. Remove with slotted spoon. When cool enough to handle, crack egg into small bowl with all other dressing ingredients except oil; whisk until smooth. Add oil in slow, steady stream, whisking constantly until smooth. Adjust seasonings.
3.) For the Salad: Place lettuce in large bowl; drizzle with half of dressing, then toss to coat lightly. Sprinkle with cheese, remaining dressing, and croutons; toss to coat well. Divide among individual plates; serve immediately.
Veggie Lover's Baked Ziti
Meatless Meal
Ready in 30 minutes
2 tablespoons extra virgin olive oil
1 26 ounce jar Prego spaghetti sauce
1 jar Roasted Garlic Parmesan Ragu Alfredo sauce
1 lb box Ziti noodles (for more nutrients: Barilla Plus multi-grain Elbow noodles)
2-3 Zucchini Squash
1 lb bag frozen, chopped spinach
2 cups shredded mozzarella cheese, divided
1.) Preheat oven to 425 degrees. Grease a 13X9 pan and set aside. Cut zucchini squash into coins and place in skillet. Heat skillet to medium high heat, adding 2 tablespoons olive oil. Watch the zucchini carefully, as they will burn easily. Continue stirring and flipping zucchini coins until browned and a little tender. Add frozen spinach to skillet and continue to cook until spinach is thaw and warm.
2.) While Zucchini and spinach are cooking, boil and cook noodles according to their package directions.
3.) In a large bowl add cooked noodles, 1 and 1/2 cups mozzarella shredded cheese, full jar of Spaghetti sauce, full jar of alfredo sauce, and the entire skillet of vegetables. Stir until evenly blended and pour into 13X9 pan. Smooth mixture until evenly placed in pan and then sprinkle the remaining 1/2 cup cheese on top. Bake for 10 minutes.
Note: Even if you aren’t usually a big fan of veggies, this dish is fabulous; so fast and easy to make!
Ready in 30 minutes
2 tablespoons extra virgin olive oil
1 26 ounce jar Prego spaghetti sauce
1 jar Roasted Garlic Parmesan Ragu Alfredo sauce
1 lb box Ziti noodles (for more nutrients: Barilla Plus multi-grain Elbow noodles)
2-3 Zucchini Squash
1 lb bag frozen, chopped spinach
2 cups shredded mozzarella cheese, divided
1.) Preheat oven to 425 degrees. Grease a 13X9 pan and set aside. Cut zucchini squash into coins and place in skillet. Heat skillet to medium high heat, adding 2 tablespoons olive oil. Watch the zucchini carefully, as they will burn easily. Continue stirring and flipping zucchini coins until browned and a little tender. Add frozen spinach to skillet and continue to cook until spinach is thaw and warm.
2.) While Zucchini and spinach are cooking, boil and cook noodles according to their package directions.
3.) In a large bowl add cooked noodles, 1 and 1/2 cups mozzarella shredded cheese, full jar of Spaghetti sauce, full jar of alfredo sauce, and the entire skillet of vegetables. Stir until evenly blended and pour into 13X9 pan. Smooth mixture until evenly placed in pan and then sprinkle the remaining 1/2 cup cheese on top. Bake for 10 minutes.
Note: Even if you aren’t usually a big fan of veggies, this dish is fabulous; so fast and easy to make!
Oatmeal Cake
Oven 350.
Combine and let stand at least 20 minutes:
1 cup old fashioned rolled oats
1 1/2 cup boiling water
Cream together:
1/2 cup butter
1 cup sugar
1 cup packed brown sugar
Add, mixing thoroughly:
2 eggs
2 tsp. vanilla
and the oat mixture.
Sift together:
1 1/3 cup all-purpose flour
1 tsp. baking powder
1/2 tsp. salt
2 tsp. cinnamon
1/2 tsp. nutmeg
1.) Sift the flour mixture into the egg mixture.
2.) Beat about 2 minutes, then turn into a greased cake pan and bake 30 minutes or until toothpick is inserted in the middle and comes out clean or dry.
3.) Ice the cake with broiled icing, whipped cream, or cream cheese frosting.
Suggested variation: Add 2 cups softened raisins and 2 cups chopped pecans
Combine and let stand at least 20 minutes:
1 cup old fashioned rolled oats
1 1/2 cup boiling water
Cream together:
1/2 cup butter
1 cup sugar
1 cup packed brown sugar
Add, mixing thoroughly:
2 eggs
2 tsp. vanilla
and the oat mixture.
Sift together:
1 1/3 cup all-purpose flour
1 tsp. baking powder
1/2 tsp. salt
2 tsp. cinnamon
1/2 tsp. nutmeg
1.) Sift the flour mixture into the egg mixture.
2.) Beat about 2 minutes, then turn into a greased cake pan and bake 30 minutes or until toothpick is inserted in the middle and comes out clean or dry.
3.) Ice the cake with broiled icing, whipped cream, or cream cheese frosting.
Suggested variation: Add 2 cups softened raisins and 2 cups chopped pecans
Creamy Chicken Vegetable Stew
2 tablespoons olive oil
1 large onion, chopped
2 celery stalks, diced
1 large clove garlic, minced
1/3 cup all-purpose flour
8 cups chicken stock, divided
2 medium carrots, peeled and cut into 1/2-inch coins
1 pound small white button mushrooms, quartered
10 ounces bag frozen pearl onions
2 large chicken breasts, boneless, skinless and cut into thin strips
4 cups steamed, sliced red potatoes2 teaspoons salt
1/2 teaspoon dried tarragon
1/2 teaspoon ground white pepper
1 cup heavy cream
1.) In large stockpot, heat oil over medium heat. Add onion, celery and garlic. Cook for about 7 minutes or until just soft. Stir in flour; cook for about 2 minutes stirring constantly taking care not to brown the flour.
2.) Remove from heat and gradually stir in 6 cups chicken broth. Add carrots, mushrooms, pearl onions, chicken, potatoes, salt, tarragon and white pepper. Return stockpot to medium-high heat and bring to a boil, stirring occasionally. Reduce heat, cover and simmer for about 30 minutes or until vegetables and chicken are tender.
3.) Stir heavy cream into chicken soup mixture and adjust thickness of soup by adding remaining chicken broth or extra heavy cream Adjust seasonings if necessary.
1 large onion, chopped
2 celery stalks, diced
1 large clove garlic, minced
1/3 cup all-purpose flour
8 cups chicken stock, divided
2 medium carrots, peeled and cut into 1/2-inch coins
1 pound small white button mushrooms, quartered
10 ounces bag frozen pearl onions
2 large chicken breasts, boneless, skinless and cut into thin strips
4 cups steamed, sliced red potatoes2 teaspoons salt
1/2 teaspoon dried tarragon
1/2 teaspoon ground white pepper
1 cup heavy cream
1.) In large stockpot, heat oil over medium heat. Add onion, celery and garlic. Cook for about 7 minutes or until just soft. Stir in flour; cook for about 2 minutes stirring constantly taking care not to brown the flour.
2.) Remove from heat and gradually stir in 6 cups chicken broth. Add carrots, mushrooms, pearl onions, chicken, potatoes, salt, tarragon and white pepper. Return stockpot to medium-high heat and bring to a boil, stirring occasionally. Reduce heat, cover and simmer for about 30 minutes or until vegetables and chicken are tender.
3.) Stir heavy cream into chicken soup mixture and adjust thickness of soup by adding remaining chicken broth or extra heavy cream Adjust seasonings if necessary.
Claude's Chicken Fajitas
1 lb chicken
½ bottle of Claude’s Fajita sauce
1 green bell pepper, cut into thin strips
1 orange or red bell pepper, cut into thin strips
1 Onion, cut into thin strips.
1-4 tomatoes, optional
4 avocados, removed from skins and sliced
Burrito-style Tortillas
Shredded mozzerella cheese
Sour cream for serving.
1.) Heat skillet to medium-high heat. Place chicken in skillet and pour fajita sauce over chicken.
2.) Cover and let simmer 15 minutes, turning after the first five minutes.
3.) Add both sliced green and red/orange bell peppers, onion, and optional tomatoes.
4.) Reduce heat to medium-low, cover and let simmer for an additional 10 minutes, or until chicken soaks up the majority of the fajita sauce.
5.) Serve hot on tortillas with sliced avocados, sour cream, and shredded mozzerella cheese.
½ bottle of Claude’s Fajita sauce
1 green bell pepper, cut into thin strips
1 orange or red bell pepper, cut into thin strips
1 Onion, cut into thin strips.
1-4 tomatoes, optional
4 avocados, removed from skins and sliced
Burrito-style Tortillas
Shredded mozzerella cheese
Sour cream for serving.
1.) Heat skillet to medium-high heat. Place chicken in skillet and pour fajita sauce over chicken.
2.) Cover and let simmer 15 minutes, turning after the first five minutes.
3.) Add both sliced green and red/orange bell peppers, onion, and optional tomatoes.
4.) Reduce heat to medium-low, cover and let simmer for an additional 10 minutes, or until chicken soaks up the majority of the fajita sauce.
5.) Serve hot on tortillas with sliced avocados, sour cream, and shredded mozzerella cheese.
Big and Chewy Oatmeal Raisin Cookies
Makes about 18 large cookies
This is my very favorite cookie recipe. The family begs for them all of the time. The best part is how they taste, but almost as good as that fact, is that it has oatmeal in it, making it healthier. If you prefer a less sweet cookie, you can reduce the white sugar by one quarter cup, but you will lose some crispness. Do not overbake these cookies! The edges should be brown, but the rest of the cookie should be very light in color.
1 ½ cups all purpose flour
½ tsp salt
½ tsp baking powder
¼ tsp freshly grated nutmeg
½ tsp cinnamon
½ pound (2 sticks) unsalted butter, softened
1 cup light brown sugar, packed
1 cup granulated sugar
2 large eggs
3 cups rolled oats
1 ½ cups raisins (optional)
1.) Adjust oven racks to low and middle positions and heat oven to 350 degrees. Line two large cookie sheets with parchment paper (optional).
2.) Whisk flour, salt, baking powder, and nutmeg together in medium bowl.
3.) Either by hand or with electric mixer, beat butter until creamy. Add sugars; beat until fluffy, about 3 minutes. Beat in eggs one at a time.
4.) Stir dry ingredients into butter-sugar mixture with wooden spoon or large rubber spatula. Stir in oats and optional raisins.
5.) Working with generous 2 tablespoons of dough each time, roll dough into 2-inch balls. Place balls on parchment lined cookie sheet, leaving at least 2 inches between each ball.
6.) Bake until cookie edges turn golden brown, 22 to 25 minutes. (Halfway during baking, turn cookie sheets from front to back and also switch them from top to bottom. Slide cookies, on parchment, to cooling rack. Let cool at least 30 minutes before peeling cookie from parchment.
Christmas/Holiday Variation: Replace raisins with Craisins (dried, sweetened cranberries), and add 1, 12 ounce bag (2 cups) of white chocolate chips.
This is my very favorite cookie recipe. The family begs for them all of the time. The best part is how they taste, but almost as good as that fact, is that it has oatmeal in it, making it healthier. If you prefer a less sweet cookie, you can reduce the white sugar by one quarter cup, but you will lose some crispness. Do not overbake these cookies! The edges should be brown, but the rest of the cookie should be very light in color.
1 ½ cups all purpose flour
½ tsp salt
½ tsp baking powder
¼ tsp freshly grated nutmeg
½ tsp cinnamon
½ pound (2 sticks) unsalted butter, softened
1 cup light brown sugar, packed
1 cup granulated sugar
2 large eggs
3 cups rolled oats
1 ½ cups raisins (optional)
1.) Adjust oven racks to low and middle positions and heat oven to 350 degrees. Line two large cookie sheets with parchment paper (optional).
2.) Whisk flour, salt, baking powder, and nutmeg together in medium bowl.
3.) Either by hand or with electric mixer, beat butter until creamy. Add sugars; beat until fluffy, about 3 minutes. Beat in eggs one at a time.
4.) Stir dry ingredients into butter-sugar mixture with wooden spoon or large rubber spatula. Stir in oats and optional raisins.
5.) Working with generous 2 tablespoons of dough each time, roll dough into 2-inch balls. Place balls on parchment lined cookie sheet, leaving at least 2 inches between each ball.
6.) Bake until cookie edges turn golden brown, 22 to 25 minutes. (Halfway during baking, turn cookie sheets from front to back and also switch them from top to bottom. Slide cookies, on parchment, to cooling rack. Let cool at least 30 minutes before peeling cookie from parchment.
Christmas/Holiday Variation: Replace raisins with Craisins (dried, sweetened cranberries), and add 1, 12 ounce bag (2 cups) of white chocolate chips.
Slow Baked, Seasoned Brisket
2 tsp. Garlic salt
2 tsp. Onion salt
2 tsp. Celery salt
2 Tbsp. Wocestershire
½ cup Liquid smoke
Trimmed brisket
Covered pan
1.) Pour Worcestershire sauce over brisket.
2.) Sprinkle with salts, and place in pan, fat side up.
3.) Pour ½ cup liquid smoke on brisket.
4.) Bake in oven @ 275 for 7 or 8 hours.
5.) Let it sit for 5 or so minutes before slicing.
2 tsp. Onion salt
2 tsp. Celery salt
2 Tbsp. Wocestershire
½ cup Liquid smoke
Trimmed brisket
Covered pan
1.) Pour Worcestershire sauce over brisket.
2.) Sprinkle with salts, and place in pan, fat side up.
3.) Pour ½ cup liquid smoke on brisket.
4.) Bake in oven @ 275 for 7 or 8 hours.
5.) Let it sit for 5 or so minutes before slicing.
Cream of Broccoli & Potato Soup
Prep Time: 10 minutes
Cook Time:15 minutes
½ cup butter or margarine
½ cup flour
3-4 cups milk
4 cubes chicken boullion
Pepper to taste
3-4 cups vegetables (I use red, steamed potatoes, steamed broccoli, and steamed baby carrots)
2 cups water
2 large handfuls of shredded cheddar cheese
1. In a medium saucepan, combine water, bouillon cubes, and 3 cups of
vegetables. Bring to a boil, and simmer until vegetables are tender.
2. Melt butter in a saucepan. Stir in flour, and cook for 2 minutes.
Gradually whisk in milk. Cook over low heat until thickened. Add cheddar cheese, and pepper to taste. (Add more milk when adding the other soup ingredients, depending on
desired thickness.)
Cook Time:15 minutes
½ cup butter or margarine
½ cup flour
3-4 cups milk
4 cubes chicken boullion
Pepper to taste
3-4 cups vegetables (I use red, steamed potatoes, steamed broccoli, and steamed baby carrots)
2 cups water
2 large handfuls of shredded cheddar cheese
1. In a medium saucepan, combine water, bouillon cubes, and 3 cups of
vegetables. Bring to a boil, and simmer until vegetables are tender.
2. Melt butter in a saucepan. Stir in flour, and cook for 2 minutes.
Gradually whisk in milk. Cook over low heat until thickened. Add cheddar cheese, and pepper to taste. (Add more milk when adding the other soup ingredients, depending on
desired thickness.)
Tortellini Sauce Rosee
3 tablespoons olive oil
1/2 teaspoon dried basil
1/2 teaspoon dried thyme
1/2 teaspoon dried oregano
1/2 teaspoon dried parsley
1/4 teaspoon dried red pepper flakes
2 tablespoons minced onion
2 tablespoons minced green bell pepper
1 tablespoon minced garlic
7 ounces tomato sauce
1/2 teaspoon chicken soup base
1 and ½ tablespoon white sugar
1/2 pound cheese tortellini
8 fluid ounces heavy cream
In a large skillet, heat olive oil over medium-low heat and add basil, thyme, oregano and dried red pepper flakes; stir together.
Add onion, bell pepper and garlic and cook until onions are transparent; add tomato sauce and bring to a boil, stirring well. Add chicken bouillon and stir.
Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain.
Reduce heat, add cream and wine; bring close to a boil, stirring constantly. Add pasta and serve.
1/2 teaspoon dried basil
1/2 teaspoon dried thyme
1/2 teaspoon dried oregano
1/2 teaspoon dried parsley
1/4 teaspoon dried red pepper flakes
2 tablespoons minced onion
2 tablespoons minced green bell pepper
1 tablespoon minced garlic
7 ounces tomato sauce
1/2 teaspoon chicken soup base
1 and ½ tablespoon white sugar
1/2 pound cheese tortellini
8 fluid ounces heavy cream
In a large skillet, heat olive oil over medium-low heat and add basil, thyme, oregano and dried red pepper flakes; stir together.
Add onion, bell pepper and garlic and cook until onions are transparent; add tomato sauce and bring to a boil, stirring well. Add chicken bouillon and stir.
Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain.
Reduce heat, add cream and wine; bring close to a boil, stirring constantly. Add pasta and serve.
Zuchinni Bread
3 cups all-purpose flour
1 teaspoon salt
1 teaspoon baking soda
1 teaspoon baking powder
3 teaspoons ground cinnamon
3 eggs 1 cup vegetable oil
2 1/4 cups white sugar
3 teaspoons vanilla extract
2 cups grated zucchini
1 cup chopped walnuts
1. Grease and flour two 8 x 4 inch pans. Preheat oven to 325 degrees F (165 degrees C).
2. Sift flour, salt, baking powder, soda, and cinnamon together in a bowl.
3. Beat eggs, oil, vanilla, and sugar together in a large bowl. Add sifted ingredients to the creamed mixture, and beat well. Stir in zucchini and nuts until well combined. Pour batter into prepared pans.
4. Bake for 40 to 60 minutes, or until tester inserted in the center comes out clean. Cool in pan on rack for 20 minutes. Remove bread from pan, and completely cool.
Note by Ashlee: This bread is totally delicious! To make it healthier I put in 2 cups wheat flour and 1 cup white. I also reduce the sugar by about ½ cup, but this is sweet enough that you might be able to reduce the sugar further. I have never tried this with extra virgin olive oil, and don’t know if it would turn out right if I did. However, using extra virgin olive oil would make this a healthier recipe as well.
1 teaspoon salt
1 teaspoon baking soda
1 teaspoon baking powder
3 teaspoons ground cinnamon
3 eggs 1 cup vegetable oil
2 1/4 cups white sugar
3 teaspoons vanilla extract
2 cups grated zucchini
1 cup chopped walnuts
1. Grease and flour two 8 x 4 inch pans. Preheat oven to 325 degrees F (165 degrees C).
2. Sift flour, salt, baking powder, soda, and cinnamon together in a bowl.
3. Beat eggs, oil, vanilla, and sugar together in a large bowl. Add sifted ingredients to the creamed mixture, and beat well. Stir in zucchini and nuts until well combined. Pour batter into prepared pans.
4. Bake for 40 to 60 minutes, or until tester inserted in the center comes out clean. Cool in pan on rack for 20 minutes. Remove bread from pan, and completely cool.
Note by Ashlee: This bread is totally delicious! To make it healthier I put in 2 cups wheat flour and 1 cup white. I also reduce the sugar by about ½ cup, but this is sweet enough that you might be able to reduce the sugar further. I have never tried this with extra virgin olive oil, and don’t know if it would turn out right if I did. However, using extra virgin olive oil would make this a healthier recipe as well.
Turkey Cranberry Wreathe
2 pkg. refrigerated crescent rolls
1/2 C. mayonnaise
2 T. honey Dijon mustard
1/2 tsp. coarsely ground pepper
2 C. cooked turkey, chopped
1/2 C. celery, sliced
3 T. fresh parsley, snipped
1/2 C. dried cranberries
4 oz. Swiss cheese, shredded (1cup)
1/4 C. walnuts, chopped (optional)
1 egg, separated
Preheat oven to 375°F.
Unroll crescent dough; separate into 16 triangles. With wide ends of triangles toward the center. arrange 8 triangles in a circle on Large Round Stone. Corners of wide ends will touch and points will extend 1 inch beyond of baking stone. Arrange remaining 8 triangles in center, matching ends. Seal seams using pizza roller. (Points will overlap in center; do not seal.)
Measure mayonnaise, mustard and black pepper into a bowl. Grate cheese into a bowl. Mix filling.
Scoop filling over seams of dough, forming a circle.
Coarsely chop walnuts; sprinkle over filling. Beginning in center, lift one dough triangle across mixture. Continue alternating with outer triangle, slightly overlapping to form wreath. Tuck last end under first.
Separate egg over bowl. Beat egg white lightly; brush over dough. Bake 25-30 minutes or until golden brown. Yields 10 servings.
Per serving: 363 calories; 17 g protein; 24g fat; 20g carbohydrates; 521 mg sodium
1/2 C. mayonnaise
2 T. honey Dijon mustard
1/2 tsp. coarsely ground pepper
2 C. cooked turkey, chopped
1/2 C. celery, sliced
3 T. fresh parsley, snipped
1/2 C. dried cranberries
4 oz. Swiss cheese, shredded (1cup)
1/4 C. walnuts, chopped (optional)
1 egg, separated
Preheat oven to 375°F.
Unroll crescent dough; separate into 16 triangles. With wide ends of triangles toward the center. arrange 8 triangles in a circle on Large Round Stone. Corners of wide ends will touch and points will extend 1 inch beyond of baking stone. Arrange remaining 8 triangles in center, matching ends. Seal seams using pizza roller. (Points will overlap in center; do not seal.)
Measure mayonnaise, mustard and black pepper into a bowl. Grate cheese into a bowl. Mix filling.
Scoop filling over seams of dough, forming a circle.
Coarsely chop walnuts; sprinkle over filling. Beginning in center, lift one dough triangle across mixture. Continue alternating with outer triangle, slightly overlapping to form wreath. Tuck last end under first.
Separate egg over bowl. Beat egg white lightly; brush over dough. Bake 25-30 minutes or until golden brown. Yields 10 servings.
Per serving: 363 calories; 17 g protein; 24g fat; 20g carbohydrates; 521 mg sodium
Minestrone
3 tablespoons olive oil
3 cloves garlic, chopped
2 onions, chopped
2 cups chopped celery
5 carrots, sliced
2 cups chicken broth
2 cups water
4 cups tomato sauce
1/2 cup red wine (optional)
1 cup canned kidney beans, drained
1 (15 ounce) can green beans
2 cups baby spinach, rinsed
3 zucchinis, quartered and sliced
1 tablespoon chopped fresh oregano
2 tablespoons chopped fresh basil
salt and pepper to taste
1/2 cup seashell pasta
2 tablespoons grated Parmesan cheese for topping
1 tablespoon olive oil
In a large stock pot, over medium-low heat, heat olive oil and saute garlic for 2 to 3 minutes. Add onion and saute for 4 to 5 minutes. Add celery and carrots, saute for 1 to 2 minutes.
Add chicken broth, water and tomato sauce, bring to boil, stirring frequently. If desired add red wine at this point. Reduce heat to low and add kidney beans, green beans, spinach leaves, zucchini, oregano, basil, salt and pepper. Simmer for 30 to 40 minutes, the longer the better.
Fill a medium saucepan with water and bring to a boil. Add macaroni and cook until tender.
Drain water and set aside.
Once pasta is cooked and soup is heated through place 2 tablespoons cooked pasta into individual serving bowls. Ladle soup on top of pasta and sprinkle Parmesan cheese on top. Spray with olive oil and serve.
Note by Ashlee: Reduce the amount of spinach added. Any pasta tastes great with this. This is another meatless meal full of veggies to increase your health. This is great for those cold wintery days, it will warm you right up!
3 cloves garlic, chopped
2 onions, chopped
2 cups chopped celery
5 carrots, sliced
2 cups chicken broth
2 cups water
4 cups tomato sauce
1/2 cup red wine (optional)
1 cup canned kidney beans, drained
1 (15 ounce) can green beans
2 cups baby spinach, rinsed
3 zucchinis, quartered and sliced
1 tablespoon chopped fresh oregano
2 tablespoons chopped fresh basil
salt and pepper to taste
1/2 cup seashell pasta
2 tablespoons grated Parmesan cheese for topping
1 tablespoon olive oil
In a large stock pot, over medium-low heat, heat olive oil and saute garlic for 2 to 3 minutes. Add onion and saute for 4 to 5 minutes. Add celery and carrots, saute for 1 to 2 minutes.
Add chicken broth, water and tomato sauce, bring to boil, stirring frequently. If desired add red wine at this point. Reduce heat to low and add kidney beans, green beans, spinach leaves, zucchini, oregano, basil, salt and pepper. Simmer for 30 to 40 minutes, the longer the better.
Fill a medium saucepan with water and bring to a boil. Add macaroni and cook until tender.
Drain water and set aside.
Once pasta is cooked and soup is heated through place 2 tablespoons cooked pasta into individual serving bowls. Ladle soup on top of pasta and sprinkle Parmesan cheese on top. Spray with olive oil and serve.
Note by Ashlee: Reduce the amount of spinach added. Any pasta tastes great with this. This is another meatless meal full of veggies to increase your health. This is great for those cold wintery days, it will warm you right up!
Spinach Calzones
1 (15 ounce) container ricotta cheese
2 eggs
2-3 cloves garlic
1 tsp salt
1 tbsp sugar
1 tablespoon dried Italian seasoning
½ tsp red pepper flakes
3 cups shredded mozzarella cheese
1 cup freshly grated Parmesan cheese
1 (10 ounce) package frozen chopped spinach, thawed and squeezed dry, OR 2, 6 ounce bags fresh spinach
salt and pepper to taste
Sliced pepperoni
1 (32 ounce) package frozen white bread dough, thawed (home-made pizza dough works great)
Egg white
Spaghetti sauce for dipping
Preheat the oven to 400 degrees F (200 degrees C).
In a skillet, saute garlic, sugar, spices (excluding italian seasoning) and spinach until spinach has reduced.
In a large bowl, mix together the ricotta cheese, eggs, Italian seasoning, mozzarella cheese, Parmesan cheese and spinach mixture. Set aside.
Divide the bread dough into 8 pieces and roll each piece out very thin, to about an 8 inch circle. Spoon about 1/2 cup of the ricotta filling onto each circle, and spread pepperoni over ricotta filling. Fold over dough and seal the edges. Brush dough with egg white. Place onto a greased cookie sheet.
Bake for 30 minutes in the preheated oven, or until nicely browned on the tops and bottoms.
Serve warm with a salad, and spaghetti sauce for dipping.
2 eggs
2-3 cloves garlic
1 tsp salt
1 tbsp sugar
1 tablespoon dried Italian seasoning
½ tsp red pepper flakes
3 cups shredded mozzarella cheese
1 cup freshly grated Parmesan cheese
1 (10 ounce) package frozen chopped spinach, thawed and squeezed dry, OR 2, 6 ounce bags fresh spinach
salt and pepper to taste
Sliced pepperoni
1 (32 ounce) package frozen white bread dough, thawed (home-made pizza dough works great)
Egg white
Spaghetti sauce for dipping
Preheat the oven to 400 degrees F (200 degrees C).
In a skillet, saute garlic, sugar, spices (excluding italian seasoning) and spinach until spinach has reduced.
In a large bowl, mix together the ricotta cheese, eggs, Italian seasoning, mozzarella cheese, Parmesan cheese and spinach mixture. Set aside.
Divide the bread dough into 8 pieces and roll each piece out very thin, to about an 8 inch circle. Spoon about 1/2 cup of the ricotta filling onto each circle, and spread pepperoni over ricotta filling. Fold over dough and seal the edges. Brush dough with egg white. Place onto a greased cookie sheet.
Bake for 30 minutes in the preheated oven, or until nicely browned on the tops and bottoms.
Serve warm with a salad, and spaghetti sauce for dipping.
Turkey Sweet Potato Shepherd's Pie
2 1/2 pounds sweet potatoes, peeled and cut into 1-inch cubes
Salt
2 tablespoons extra-virgin olive oil (EVOO)
2 pounds ground turkey
1 large onion, chopped
2 large carrots, grated
4 ribs celery from the heart, chopped
2 teaspoons poultry seasoning
Pepper
4 tablespoons butter
2 tablespoons flour
2 cups turkey or chicken broth
A few dashes Worcestershire sauce
One 10-ounce box frozen peas
1/3 ripe banana, sliced
A few dashes hot pepper sauce
2 cups shredded sharp cheddar cheese (about 8 ounces)
1. In a large saucepan, combine the sweet potatoes and enough cold water to cover. Bring to a boil, salt the water and cook until tender, 15 minutes. Drain and set aside, reserving the pot.
2. While the sweet potatoes cook, preheat the oven to 425°. In a deep skillet or Dutch oven, heat the EVOO, 2 turns of the pan, over high heat. Add the turkey and cook, breaking up with a spoon. Stir in the onion, carrots, celery and poultry seasoning. Season with salt and pepper and cook for 5 minutes.
3. In a small saucepan, melt 2 tablespoons butter over medium heat. Whisk in the flour for 1 minute, then whisk in the turkey broth and season with salt, pepper and the Worcestershire sauce. Simmer for a few minutes until thickened, then stir into the turkey mixture. Stir in the peas and remove from the heat.
4. Add the remaining 2 tablespoons butter to the sweet-potato pot and melt over medium-low heat. Add the sweet potatoes and banana; season with salt, pepper and the hot sauce and mash until combined.
5. Top the turkey with the sweet potato mixture and smooth the top. Cover the sweet potatoes with the cheddar and bake until the cheese is completely melted, about 5 minutes.
Salt
2 tablespoons extra-virgin olive oil (EVOO)
2 pounds ground turkey
1 large onion, chopped
2 large carrots, grated
4 ribs celery from the heart, chopped
2 teaspoons poultry seasoning
Pepper
4 tablespoons butter
2 tablespoons flour
2 cups turkey or chicken broth
A few dashes Worcestershire sauce
One 10-ounce box frozen peas
1/3 ripe banana, sliced
A few dashes hot pepper sauce
2 cups shredded sharp cheddar cheese (about 8 ounces)
1. In a large saucepan, combine the sweet potatoes and enough cold water to cover. Bring to a boil, salt the water and cook until tender, 15 minutes. Drain and set aside, reserving the pot.
2. While the sweet potatoes cook, preheat the oven to 425°. In a deep skillet or Dutch oven, heat the EVOO, 2 turns of the pan, over high heat. Add the turkey and cook, breaking up with a spoon. Stir in the onion, carrots, celery and poultry seasoning. Season with salt and pepper and cook for 5 minutes.
3. In a small saucepan, melt 2 tablespoons butter over medium heat. Whisk in the flour for 1 minute, then whisk in the turkey broth and season with salt, pepper and the Worcestershire sauce. Simmer for a few minutes until thickened, then stir into the turkey mixture. Stir in the peas and remove from the heat.
4. Add the remaining 2 tablespoons butter to the sweet-potato pot and melt over medium-low heat. Add the sweet potatoes and banana; season with salt, pepper and the hot sauce and mash until combined.
5. Top the turkey with the sweet potato mixture and smooth the top. Cover the sweet potatoes with the cheddar and bake until the cheese is completely melted, about 5 minutes.
Monday, January 28, 2008
Chicken & Broccoli Alfredo
6 oz. uncooked fettuccine
1 cup fresh or frozen broccoli flowerets
2 tbsp. butter or margarine 1 lb. skinless, boneless chicken breast, cubed
1 can (10 3/4 oz.) Campbell's® Condensed Cream of Mushroom Soup OR Campbell's® Condensed 98% Fat Free Cream of Mushroom Soup
1/2 cup milk
1/2 cup grated Parmesan cheese
1/4 tsp. freshly ground black pepper
Spicier option: ½ to 1 tsp ground red pepper flakes
1.) COOK fettuccine according to pkg. directions. Add broccoli for last 4 min. of cooking time. Drain.
2.) HEAT butter in skillet. Add chicken and cook until browned, stirring often.
3.) ADD soup, milk, cheese, pepper and fettuccine mixture and heat through. Serve with additional Parmesan cheese if desired.
Note by Ashlee: To increase nutrition, substitute whole wheat spaghetti for fettuccine, and use fat free milk.
1 cup fresh or frozen broccoli flowerets
2 tbsp. butter or margarine 1 lb. skinless, boneless chicken breast, cubed
1 can (10 3/4 oz.) Campbell's® Condensed Cream of Mushroom Soup OR Campbell's® Condensed 98% Fat Free Cream of Mushroom Soup
1/2 cup milk
1/2 cup grated Parmesan cheese
1/4 tsp. freshly ground black pepper
Spicier option: ½ to 1 tsp ground red pepper flakes
1.) COOK fettuccine according to pkg. directions. Add broccoli for last 4 min. of cooking time. Drain.
2.) HEAT butter in skillet. Add chicken and cook until browned, stirring often.
3.) ADD soup, milk, cheese, pepper and fettuccine mixture and heat through. Serve with additional Parmesan cheese if desired.
Note by Ashlee: To increase nutrition, substitute whole wheat spaghetti for fettuccine, and use fat free milk.
Toasted Tuna Melts
Makes: 4 servings, one tuna melt each
4 slices white or whole wheat bread, toasted
1/4 cup philadelphia Cream Cheese Spread
1/4 cup miracle whip Dressing
2 cans (6-1/2 oz. each) tuna, drained, flaked
1/2 cup chopped celery
1/2 cup sliced green onions
1 cup kraft Shredded Cheddar Cheese
1.) Preheat oven to 400°F. Place toast slices in single layer on baking sheet; set aside. Mix cream cheese spread and dressing in medium bowl until well blended. Stir in tuna, celery and onions.
2.) Spoon evenly onto toast slices; sprinkle with Cheddar cheese.
3.) Bake 5 min. or until Cheddar cheese is melted.
Note by Ashlee: This tastes great without the cream cheese. Also, a slice or two of tomato underneath the cheese adds nutrition and flavor. This is great for a fast and healthy lunch.
4 slices white or whole wheat bread, toasted
1/4 cup philadelphia Cream Cheese Spread
1/4 cup miracle whip Dressing
2 cans (6-1/2 oz. each) tuna, drained, flaked
1/2 cup chopped celery
1/2 cup sliced green onions
1 cup kraft Shredded Cheddar Cheese
1.) Preheat oven to 400°F. Place toast slices in single layer on baking sheet; set aside. Mix cream cheese spread and dressing in medium bowl until well blended. Stir in tuna, celery and onions.
2.) Spoon evenly onto toast slices; sprinkle with Cheddar cheese.
3.) Bake 5 min. or until Cheddar cheese is melted.
Note by Ashlee: This tastes great without the cream cheese. Also, a slice or two of tomato underneath the cheese adds nutrition and flavor. This is great for a fast and healthy lunch.
Artichoke Spinach Lasagna
Meatless Meal
cooking spray
9 uncooked lasagna noodles (or 12 Barilla no-boil lasagna noodles)
1 onion, chopped
4 cloves garlic, chopped
1 (14.5 ounce) can chicken broth
1 tablespoon chopped fresh rosemary (or 1 tsp. italian seasoning)
1 (14 ounce) can marinated artichoke hearts, drained and chopped (save marinade)
1 (10 ounce) package frozen chopped spinach, thawed, drained and squeezed dry OR 2, 6 ounce packages fresh spinach
1 (28 ounce) jar tomato pasta sauce (prego spaghetti sauce tastes great)
3 cups shredded mozzarella cheese, divided
1 (4 ounce) package herb and garlic feta, crumbled
Spicier option: add ¼ to ½ tsp. ground red pepper flakes to simmering artichoke spinach mixture.
1.) Preheat oven to 350 degrees F (175 degrees C). Spray a 9x13 inch baking dish with cooking spray.
2.) Bring a large pot of lightly salted water to a boil. Add noodles and cook for 8 to 10 minutes or until al dente; drain.
3.) Spray a large skillet with cooking spray and heat on medium-high. Saute onion and garlic for 3 minutes, or until onion is tender-crisp. Stir in broth and rosemary; bring to a boil. Stir in artichoke hearts, marinade, and spinach; reduce heat, cover and simmer 5 minutes.
4.) Stir in pasta sauce.
5.) Spread 1/4 of the artichoke mixture in the bottom of the prepared baking dish; top with 3 cooked noodles. Sprinkle 3/4 cup mozzarella cheese over noodles. Repeat layers 2 more times, ending with artichoke mixture and mozzarella cheese. Sprinkle crumbled feta on top.
6.) Bake, covered, for 40 minutes. Uncover, and bake 15 minutes more, or until hot and bubbly. Let stand 10 minutes before cutting.
Ashlee’s Variation: I like less tomato sauce because I can taste the seasonings and other vegetables more. On step 4 it says, “Stir in Pasta sauce.” I prefer to leave out the pasta sauce until after I have layed down one layer of the spinach/artichoke mixture. After I have put down ¼ of the portion of the spinach/artichoke mixture into the 13X9 pan, I then put down 4 no-boil, oven ready lasagna noodles, and then put just enough pasta sauce on the noodles to cover them so they can bake correctly. Then a layer of cheese and the next layer of noodles. Then I add the rest of the pasta sauce to the spinach and artichoke mixture, continuing to create layers as the recipe steps suggest.
Note by Ashlee: This is the best Lasagna ever! It is another meatless meal – healthy for you! I use Barilla no-boil lasagna noodles which decreases prep time significantly. I also don’t use Rosemary for the spice. Instead, I use 1 tsp. italian seasoning, and then keep the marinade from the artichoke jar and add that to the artichoke mixture after the artichokes have been chopped. Use as much spinach as you like. If you struggle with acid reflux, reduce the amount of spaghetti/pasta sauce you use – tastes great with less.
Apple Crisp
Topping:
6 Tbsp. all-purpose flour
¼ cup packed light brown sugar
¼ cup granulated sugar
¼ tsp. cinnamon
¼ tsp. nutmeg
¼ tsp. salt
5 Tbsp. butter, cut into ½-inch pieces and softened
Optional – 2 Tbsp. to ¼ cup quick cooking oats
Filling:
3 pounds apples (recommend Granny Smith, 6 to 8), peeled, cored, and sliced or cut into 1/2-inch chunks
¼ cup granulated sugar
1 ½ Tbsp. fresh lemon juice
½ tsp. grated lemon zest
1.) For the topping: Mix the flour, brown sugar, granulated sugar, cinnamon, nutmeg, and salt together. Add the butter and toss to coat. Pinch the butter chunks and dry mixture between your fingertips until the mixture looks crumbly like wet sand. Add the nuts and toss to incorporate. Refrigerate the topping for at least 15 minutes before baking.
2.) For the filling: Adjust oven rack to the lower-middle position and heat the oven to 375 degrees. Mix the apples, sugar, lemon juice, and lemon zest together and place in a glass or ceramic 13X9 baking pan. Distribute the chilled topping evenly over the fruit.
3.) Bake until the fruit is bubbling and the topping is deep golden brown, about 40 minutes. Let cool on wire rack for 10 minutes before serving.
6 Tbsp. all-purpose flour
¼ cup packed light brown sugar
¼ cup granulated sugar
¼ tsp. cinnamon
¼ tsp. nutmeg
¼ tsp. salt
5 Tbsp. butter, cut into ½-inch pieces and softened
Optional – 2 Tbsp. to ¼ cup quick cooking oats
Filling:
3 pounds apples (recommend Granny Smith, 6 to 8), peeled, cored, and sliced or cut into 1/2-inch chunks
¼ cup granulated sugar
1 ½ Tbsp. fresh lemon juice
½ tsp. grated lemon zest
1.) For the topping: Mix the flour, brown sugar, granulated sugar, cinnamon, nutmeg, and salt together. Add the butter and toss to coat. Pinch the butter chunks and dry mixture between your fingertips until the mixture looks crumbly like wet sand. Add the nuts and toss to incorporate. Refrigerate the topping for at least 15 minutes before baking.
2.) For the filling: Adjust oven rack to the lower-middle position and heat the oven to 375 degrees. Mix the apples, sugar, lemon juice, and lemon zest together and place in a glass or ceramic 13X9 baking pan. Distribute the chilled topping evenly over the fruit.
3.) Bake until the fruit is bubbling and the topping is deep golden brown, about 40 minutes. Let cool on wire rack for 10 minutes before serving.
Skillet Penne and Sausage Supper
Ready in 30 minutes
1 Tbsp. olive oil
1 onion, minced
Salt
1 pound sweet or hot Italian turkey sausage, casings removed (I use bacon)
3 garlic cloves, pressed or minced
½ cup oil-packed sun-dried tomatoes, rinsed and chopped fine
8 ounces penne (2 ½ cups)
2 ½ cups chicken broth
½ cup heavy cream
1 (5-ounce) bag baby spinach (or frozen spinach, thawed)
1 ounce parmesan, grated ½ cup
Pepper
Spicier Option: Add ½ to 1 teaspoon hot red pepper flakes
1.) Heat oil in 12-inch nonstick skillet over medium heat until shimmering. Add the onion and ½ teaspoon salt and cook until softened, about 5 minutes.
2.) Stir in the sausage (or cooked bacon) and cook, breaking up the meat with a wooden spoon, until no longer pink, about 4 minutes.
3.) Stir in the Garlic and cook until fragrant, about 15 seconds. Sprinkle the tomatoes and penne evenly over the sausage. Pour the broth and cream over the pasta. Cover and bring to a boil. Reduce the heat to medium-low and continue to simmer, stirring occasionally, until the pasta is tender, about 10 minutes.
4.) Stir in the spinach a handful at a time and cook until wilted, about 2 minutes. Stir in the parmesan and season with salt and pepper to taste. Serves 4 to 6.
1 Tbsp. olive oil
1 onion, minced
Salt
1 pound sweet or hot Italian turkey sausage, casings removed (I use bacon)
3 garlic cloves, pressed or minced
½ cup oil-packed sun-dried tomatoes, rinsed and chopped fine
8 ounces penne (2 ½ cups)
2 ½ cups chicken broth
½ cup heavy cream
1 (5-ounce) bag baby spinach (or frozen spinach, thawed)
1 ounce parmesan, grated ½ cup
Pepper
Spicier Option: Add ½ to 1 teaspoon hot red pepper flakes
1.) Heat oil in 12-inch nonstick skillet over medium heat until shimmering. Add the onion and ½ teaspoon salt and cook until softened, about 5 minutes.
2.) Stir in the sausage (or cooked bacon) and cook, breaking up the meat with a wooden spoon, until no longer pink, about 4 minutes.
3.) Stir in the Garlic and cook until fragrant, about 15 seconds. Sprinkle the tomatoes and penne evenly over the sausage. Pour the broth and cream over the pasta. Cover and bring to a boil. Reduce the heat to medium-low and continue to simmer, stirring occasionally, until the pasta is tender, about 10 minutes.
4.) Stir in the spinach a handful at a time and cook until wilted, about 2 minutes. Stir in the parmesan and season with salt and pepper to taste. Serves 4 to 6.
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