December 1
Sante Fe Stew
December 2
Asian Ginger Chicken, jasmine rice
December 3
Ribs, potato salad
December 4
open faced sandwiches
December 5
Chalupas with chicken, beans, chips and salsa
December 6
Buttermilk pecan chicken
December 7
Sante Fe Chicken Casserole
December 8
chicken spinach and potato hash
December 9
spinach turkey noodle bake
December 10
out to eat and a play
December 11
party in Cedar Park
December 12
3 bean chicken chili
December 13
bunco/chicken and dumplings
December 14
nothing - David and I went out to eat for lunch
December 15
Ad Rev Christmas party
December 16
Eat out with the Buda Malotts and a movie
December 17
Eat at the Buda Malotts and a movie
December 18
lunch at the Sped office
December 19
Chicken Fajita Spanish rice
December 20
Chicken Mushroom Asparagus with Penne
December 21
Dinner with the Growts
December 22
Dinner with Connie and Glenn
December 23
Dinner at Mom's
December 24
Christmas Eve here with Awsome Chicken
December 25
Christmas
December 26
Chicken burrito with pork canitas
Tuesday, December 27, 2011
WOW! I have to catch up! I will post recipes later
November 13
Out to eat with Mom for her Birthday
November 14
Mexican casserole with nacho cheese Doritos
Yes it was good!
November 15
Minestrone Primavera
November 16
favorite oven baked chicken parmesagn
November 17
Pasta e Fasole
November 18
out to eat
November 19
Smoky indoor ribs
November 20
Mexican Chicken Casserole
November 21
Cheddar Shrimp nachos
November 22
Pork Marsala Saute
November 23
Jerry's surgery - out to eat
November 24
Thanksgiving
November 25
left overs
November 26
Chicken Breasts with Artichokes and mushrooms
November 27
spice rubbed fish with lemony rice
November 28
out to eat
November 29
Ham and Broccoli Cornbread bake
November 30
Baked Shrimp Scampi
Out to eat with Mom for her Birthday
November 14
Mexican casserole with nacho cheese Doritos
Yes it was good!
November 15
Minestrone Primavera
November 16
favorite oven baked chicken parmesagn
November 17
Pasta e Fasole
November 18
out to eat
November 19
Smoky indoor ribs
November 20
Mexican Chicken Casserole
November 21
Cheddar Shrimp nachos
November 22
Pork Marsala Saute
November 23
Jerry's surgery - out to eat
November 24
Thanksgiving
November 25
left overs
November 26
Chicken Breasts with Artichokes and mushrooms
November 27
spice rubbed fish with lemony rice
November 28
out to eat
November 29
Ham and Broccoli Cornbread bake
November 30
Baked Shrimp Scampi
Saturday, November 12, 2011
November 12
This was to be a slow day. We got up, drank coffee\tea. David walked into the garage and saw his tire on his bike. There was metal showing through the side wall of his front tire. There went the day and $200.00. Good thing today? I went to Freebirds for the first time. Very delish. Supper? Homemade chex mix!
Friday, November 11, 2011
Chicken Con Queso
November 11- This was delish!
Chicken Breast Con Queso
Ingredients
6 boneless, skinless chicken breast halves,
1/4 cup lime juice,
3 tablespoon vegetable oil, divided,
2 cloves garlic, minced,
1 teaspoon salt,
2 teaspoon hot pepper sauce (optional),
1 avocado, peeled and sliced,
1/2 package H-E-B Queso Quesadilla, sliced,
Directions
1 Rinse chicken breasts and pat dry.
2 Combine lime juice, 2 tablespoons oil, garlic, salt and hot pepper sauce.
3 Add chicken and marinate in the refrigerator for 20 minutes or more.
4 Drain chicken and reserve the marinade.
5 Heat a large skillet over medium heat, add 1 tablespoon of oil, then add chicken.
6 Saute for 5 minutes then turn.
7 Pour the marinade into the pan, cover tightly and cook about 5 minutes more or until chicken is done.
8 Top each chicken breast with a slice of avocado and cheese.
9 Cover tightly and steam over low heat for another minute until cheese is melted.
10 Garnish with lime slices and cilantro, if desired
November 10, 2011
Tortilla, corn and black bean soup
delish recipe on the HEB website. Almost as good as my tortilla soup.
Wednesday, November 9, 2011
November 9
Had lunch with my mom! It was her birthday!
Angelhair pasta with chicken was for supper.
ANGEL HAIR PASTA WITH CHICKEN
2 tbsp olive oil, divided
2 skinless, boneless chicken halves, cut into 1-inch cubes
1 carrot, sliced diagonally into 1/4-inch pieces
1 (10 oz pkg) frozen broccoli florets, thawed
2 cloves garlic, minced
12 ounces angel hair pasta
2/3 cup chicken broth
1 tsp dried basil
1/2 cup grated Parmesan cheese
Heat 1 tablespoon oil in a skillet over medium heat. Add chicken, cook, stirring until chicken is cooked, 5 minutes. Remove from skillet and drain on paper towels.
Heat remaining oil in same skillet. Begin to boil water for pasta. Add carrot to skillet, cook, stirring for 4 minutes. Add broccoli and garlic to skillet. Cook, stirring for 2 min.
Cook pasta as directed. Add chicken broth, basil and Parmesan to skillet. Stir to combine.
Angelhair pasta with chicken was for supper.
ANGEL HAIR PASTA WITH CHICKEN
2 tbsp olive oil, divided
2 skinless, boneless chicken halves, cut into 1-inch cubes
1 carrot, sliced diagonally into 1/4-inch pieces
1 (10 oz pkg) frozen broccoli florets, thawed
2 cloves garlic, minced
12 ounces angel hair pasta
2/3 cup chicken broth
1 tsp dried basil
1/2 cup grated Parmesan cheese
Heat 1 tablespoon oil in a skillet over medium heat. Add chicken, cook, stirring until chicken is cooked, 5 minutes. Remove from skillet and drain on paper towels.
Heat remaining oil in same skillet. Begin to boil water for pasta. Add carrot to skillet, cook, stirring for 4 minutes. Add broccoli and garlic to skillet. Cook, stirring for 2 min.
Cook pasta as directed. Add chicken broth, basil and Parmesan to skillet. Stir to combine.
November 8
CHICKEN AND RICE FOIL DINNER
Aluminum foil, heavy duty
1 can cream of mushroom soup
2/3 c. uncooked instant rice
Paprika
Chicken breasts
Place chicken breasts on a 14" square of heavy duty foil. Mix a can of condensed cream of mushroom soup with 2/3 cup uncooked instant rice. Spoon over chicken. Sprinkle with paprika. Seal the foil package and place on grill 5" above coals. Cook about 40 minutes, turning once.
I did this in the oven at 450 degrees. I made more rice to go with this. It was a little concentrated.
Aluminum foil, heavy duty
1 can cream of mushroom soup
2/3 c. uncooked instant rice
Paprika
Chicken breasts
Place chicken breasts on a 14" square of heavy duty foil. Mix a can of condensed cream of mushroom soup with 2/3 cup uncooked instant rice. Spoon over chicken. Sprinkle with paprika. Seal the foil package and place on grill 5" above coals. Cook about 40 minutes, turning once.
I did this in the oven at 450 degrees. I made more rice to go with this. It was a little concentrated.
November 5, 6, 7
I had a jewelry party where I served
Chicken salad sandwiches
Fruit with fruit dip
Hot artichoke dip with pita chips
Spiced - iced cookies
We had left overs for supper.
November 6
Supper with the non-Malotts
we had more left overs!
November 7
I did not have to cook since David worked late.
Chicken salad sandwiches
Fruit with fruit dip
Hot artichoke dip with pita chips
Spiced - iced cookies
We had left overs for supper.
November 6
Supper with the non-Malotts
we had more left overs!
November 7
I did not have to cook since David worked late.
November 2, 3 and 4th
November 2
Chicken Artichoke Casserole
CHICKEN-ARTICHOKE CASSEROLE
4-5 c. of cooked, diced chicken (3 or 4 breasts)
1 c. mayonnaise
2 cans cream of chicken soup
2 (14 oz.) cans artichoke hearts
Garlic powder to taste
1 tbsp. lemon sauce
1 1/2 c. shredded sharp cheese
1/4 c. seasoned croutons or dried bread crumbs
2-4 tbsp. butter
9 x 12 inch greased casserole
Drain and slice artichoke hearts. Preheat oven too 350 degrees. Season artichoke hearts with garlic. Arrange in 9 x 12 inch greased casserole. Put chicken on top - mix in separate bowl - soup, mayonnaise, lemon juice and curry - spread over chicken. Sprinkle with shredded sharp cheese and topped with croutons. Bake 30 minutes or until hot. Can be prepared a day before hand. Serves 8 or 9.
November 3
Chicken Noodle Soup from Scratch! Yummo!!
November 4
out to eat with my handsome husband!
Chicken Artichoke Casserole
CHICKEN-ARTICHOKE CASSEROLE
4-5 c. of cooked, diced chicken (3 or 4 breasts)
1 c. mayonnaise
2 cans cream of chicken soup
2 (14 oz.) cans artichoke hearts
Garlic powder to taste
1 tbsp. lemon sauce
1 1/2 c. shredded sharp cheese
1/4 c. seasoned croutons or dried bread crumbs
2-4 tbsp. butter
9 x 12 inch greased casserole
Drain and slice artichoke hearts. Preheat oven too 350 degrees. Season artichoke hearts with garlic. Arrange in 9 x 12 inch greased casserole. Put chicken on top - mix in separate bowl - soup, mayonnaise, lemon juice and curry - spread over chicken. Sprinkle with shredded sharp cheese and topped with croutons. Bake 30 minutes or until hot. Can be prepared a day before hand. Serves 8 or 9.
November 3
Chicken Noodle Soup from Scratch! Yummo!!
November 4
out to eat with my handsome husband!
Tuesday, November 1, 2011
Tuesday November 1, 2011
Negative Red Beans & Rice
1 package favorite sausage (I like Andoulille)
1 cup HEB red rice
2 cans great northern beans
1 T Adams Reserve Cajun Trinity
1 T Adams Reserve Cajun Rub
2 cups chicken broth
In a medium pot combine chicken broth and Cajun Trinity, bring to a boil, when boiling add red rice and turn down heat to a simmer and cover with a lid. Simmer rice for 15 - 20 minutes, it will take longer than white rice. While you wait dice your sausage and drain ONE of the cans of beans. When rice is done combine in the same pot the Cajun rub, both cans of beans and your sausage. Bring to a quick boil, remove from heat and let rest for 3 - 5 minutes before serving.
Enjoy!
1 package favorite sausage (I like Andoulille)
1 cup HEB red rice
2 cans great northern beans
1 T Adams Reserve Cajun Trinity
1 T Adams Reserve Cajun Rub
2 cups chicken broth
In a medium pot combine chicken broth and Cajun Trinity, bring to a boil, when boiling add red rice and turn down heat to a simmer and cover with a lid. Simmer rice for 15 - 20 minutes, it will take longer than white rice. While you wait dice your sausage and drain ONE of the cans of beans. When rice is done combine in the same pot the Cajun rub, both cans of beans and your sausage. Bring to a quick boil, remove from heat and let rest for 3 - 5 minutes before serving.
Enjoy!
Monday, October 31, 2011
Happy Halloween!
Yesterday I made Enchiladas from a recipe that I received from my Mother. She got the recipe from an Hispanic friend who is no longer with us:(
We call them broken glass enchiladas since one Christmas Mom made them in a glass pyrex pan. She put them in the oven and the pan shattered!
Corn Tortilla - red white corn or yellow
Brown 2 lbs of lean ground beef
chile powder to taste
salt and pepper to taste
flour for gravy
cheese
onions chopped fine
1. Dip tortillas in hot oil to soften. Flip in and out. FAST! so they won't get hard. Do as many as you are going to use.
2. put meat, cheese, onions in tortillas and roll. Place them in a 13x9 pan.
3. Enchilada sauce
1/3 cup shortning or oil
1/2 cup flour
3 T chile powder
3 or 4 cups of water
1 1/2 T cumin
salt and pepper to taste
Bring oil to very hot, add flour. cook a few minutes stirring constantly. add chile powder. cook a few more minutes. Add water. bring to boil. add cumin. If gravy gets too thin, add more flour to thicken.
Pour over enchiladas in pan. If you have beef cheese and onions left over, put on top of sauce. Put in 350 degree oven for 20-25 minutes.
We call them broken glass enchiladas since one Christmas Mom made them in a glass pyrex pan. She put them in the oven and the pan shattered!
Corn Tortilla - red white corn or yellow
Brown 2 lbs of lean ground beef
chile powder to taste
salt and pepper to taste
flour for gravy
cheese
onions chopped fine
1. Dip tortillas in hot oil to soften. Flip in and out. FAST! so they won't get hard. Do as many as you are going to use.
2. put meat, cheese, onions in tortillas and roll. Place them in a 13x9 pan.
3. Enchilada sauce
1/3 cup shortning or oil
1/2 cup flour
3 T chile powder
3 or 4 cups of water
1 1/2 T cumin
salt and pepper to taste
Bring oil to very hot, add flour. cook a few minutes stirring constantly. add chile powder. cook a few more minutes. Add water. bring to boil. add cumin. If gravy gets too thin, add more flour to thicken.
Pour over enchiladas in pan. If you have beef cheese and onions left over, put on top of sauce. Put in 350 degree oven for 20-25 minutes.
Sunday, October 30, 2011
the rest of October
October 16, 2011 Sunday
dinner with Buda Malotts and Non Malotts at Marlo's
October 17, 2011 Monday
Chicken with Awesome Sauce
This was delish from HEB!!
Ingredients
1 lb. chicken
¼ c. Roberts Reserve pineapple coconut mango tequila sauce
2 Tbsp. Ottavio grapeseed oil
• salt and pepper, to taste
3 pieces bacon, chopped
1 hatch green chili peppers, sliced thin
Instructions
Preheat grill to medium heat.
Toss chicken in oil and season with salt and pepper.
Grill chicken for 5 - 6 minutes on each side or until cooked through.
While the chicken is cooking sauté bacon for 5 minutes in a skillet over medium high heat.
When bacon is almost cooked through add peppers and let cook for two minutes.
Add pineapple sauce to the pan and heat for 30 seconds.
Pour sauce over chicken and serve.
October 18, 2011 Tuesday
Cornbread Chicken tenders
Ingredients
1/4 cup corn bread/muffin mix
3 tablespoons prepared ranch salad dressing
6 chicken tenderloins
2 teaspoons canola oil
Directions
Place corn bread mix and salad dressing in separate shallow bowls. Dip chicken in dressing, then roll in corn bread mix.
In a large skillet, cook chicken in oil over medium heat for 3-4 minutes on each side or until meat is no longer pink. Yield: 2 servings.
Nutrition Facts: 1 serving (3 each) equals 321 calories, 19 g fat (3 g saturated fat), 61 mg cholesterol, 394 mg sodium, 16 g carbohydrate, trace fiber, 22 g protein.
October 19, 2011 Wednesday
Chicken Artichoke and Rice in the Crock Pot
Cook Time: 6 hours
Total Time: 6 hours
Ingredients:
1 to 1 1/2 pounds chicken breasts halves
1/4 cup flour
3 tablespoons Parmesan cheese
1 teaspoon salt
1/2 teaspoon coarsely ground pepper
1 teaspoon paprika
2 tablespoons olive oil
1 1/2 cups converted rice
1/4 cup chopped red bell pepper or pimiento
4 green onions, chopped
4 ounces mushrooms, sliced
1 1/2 cups chicken broth (use bouillon, canned, or base)
1 can cream of celery soup, low fat
1 can artichokes, quartered and drained
Preparation:
In a large skillet over medium heat, heat the olive oil. Combine flour, cheese, salt, pepper, and paprika. Dredge chicken in the flour mixture then brown in the hot oil. Transfer chicken to the slow cooker. In the hot skillet, saute bell pepper, green onions, and mushrooms for about 2 minutes; add chicken broth and soup, stirring to combine thoroughly; pour over chicken. Stir in rice and artichokes; cover and cook for 5 to 6 hours on low.
Serves 6.
October 20, 2011 Thursday Chicken pasta recipe from Campbells
Not very good
October 21, 2011 Friday
out to eat
October 22, 2011 Saturday
Chicken and Dumplings basically from my Mother in Law, Peggy
4 chicken breasts
cooked in salted water with poultry seasoning in the water
In another pot
cut up 5 celery ribs
1/2 large package of baby carrots
1 stick of oleo
cook these on Medium while the the chicken cooks.
When chicken is done, take chicken out and strain the water. Put broth back into pan.
Cut up chicken and put back into broth. Dump the celery, carrot pot into broth.
Bring to boil. Turn down to med high.
Using the recipe on the back of the Pioneer Biscuit mix for dumplings, make dumplings. Spoon teaspoon sized globs of dumpling mix into boiling broth. Mix the spoon around to break little pieces of dumplings in the broth. Continue until all dumplings are in broth. COVER. Let boil until dumplings are done according to back of Pioneer.
When dumpling are done, look at "liquid" in the pot. If too thin, thicken with flour and water mixed in a container.
We serve this over noodles.
October 23, 2011 Sunday Tortilla soup for Bruce's birthday with Four Layer Dessert
TORTILLA SOUP
1 whole onion cut into 1 1/2 strips
garlic to tast
Saute these two in a small amount of oil.
Add 2 cans of chicken broth
2 bullion cubes
1 tsp Chili powder
1/2 tsp cumin
2 tsp Worcestershire sauce
salt and pepper to taste.
jalapeno to taste (optional) I do not put it in
1-2 tsp Cilantro, chopped
1 cup diced chicken (I have used a original flavor rotesserie chicken (cut up) before)
1 quart of water
1 can stewed chopped tomatoes
Combine all and simmer for 1/2 hour
Tortilla chips in the bottom of the bowl
Pour soup on top of chips
top with sour cream and cheese
October 24, 2011 Monday
Creamy Italian Chicken in the Crock Pot
1 8 Oz cream cheese cut into cubes
1 can cream of chicken soup
1/2 cup pesto
4 chicken breasts.
2 cups of water
Salt and Pepper
put salted and peppered chicken in Crock Pot. Top with rest. Cook 4 hours on low in Cock Pot.
Serve over Angel Hair Pasta
October 25, 2011 Tuesday
Chicken and Stuffing
Not very good... Very salty
October 26, 2011 Wednesday
BUNCO!
October 27, 2011 Thursday
Honey Lemon Thighs Recipe from HEB
1 bottle Cookwell Lemon Honey Vinaigrette
2 cups Texmati White rice cooked
2 cups shredded cheddar
2-3 lbs Chicken, all cuts work.
Marinate chicken in lemon honey vinaigrette for a minimum of 30 minutes. Remove chicken from marinate and grill to desired doneness.
Pour marinade into a sauce pan and simmer for 8 minutes.
Serve cooked chicken on a bed of rice and over with cheese and reduced marinade.
October 28, 2011 Friday out to eat
October 29, 2011 Saturday
party for Bruce
October 30, 2011 Sunday
Mom's enchiladas
October 31, 2011 Monday
Chicken n Dumplings with JD and Buda Malotts/Non-Malotts for Halloween
dinner with Buda Malotts and Non Malotts at Marlo's
October 17, 2011 Monday
Chicken with Awesome Sauce
This was delish from HEB!!
Ingredients
1 lb. chicken
¼ c. Roberts Reserve pineapple coconut mango tequila sauce
2 Tbsp. Ottavio grapeseed oil
• salt and pepper, to taste
3 pieces bacon, chopped
1 hatch green chili peppers, sliced thin
Instructions
Preheat grill to medium heat.
Toss chicken in oil and season with salt and pepper.
Grill chicken for 5 - 6 minutes on each side or until cooked through.
While the chicken is cooking sauté bacon for 5 minutes in a skillet over medium high heat.
When bacon is almost cooked through add peppers and let cook for two minutes.
Add pineapple sauce to the pan and heat for 30 seconds.
Pour sauce over chicken and serve.
October 18, 2011 Tuesday
Cornbread Chicken tenders
Ingredients
1/4 cup corn bread/muffin mix
3 tablespoons prepared ranch salad dressing
6 chicken tenderloins
2 teaspoons canola oil
Directions
Place corn bread mix and salad dressing in separate shallow bowls. Dip chicken in dressing, then roll in corn bread mix.
In a large skillet, cook chicken in oil over medium heat for 3-4 minutes on each side or until meat is no longer pink. Yield: 2 servings.
Nutrition Facts: 1 serving (3 each) equals 321 calories, 19 g fat (3 g saturated fat), 61 mg cholesterol, 394 mg sodium, 16 g carbohydrate, trace fiber, 22 g protein.
October 19, 2011 Wednesday
Chicken Artichoke and Rice in the Crock Pot
Cook Time: 6 hours
Total Time: 6 hours
Ingredients:
1 to 1 1/2 pounds chicken breasts halves
1/4 cup flour
3 tablespoons Parmesan cheese
1 teaspoon salt
1/2 teaspoon coarsely ground pepper
1 teaspoon paprika
2 tablespoons olive oil
1 1/2 cups converted rice
1/4 cup chopped red bell pepper or pimiento
4 green onions, chopped
4 ounces mushrooms, sliced
1 1/2 cups chicken broth (use bouillon, canned, or base)
1 can cream of celery soup, low fat
1 can artichokes, quartered and drained
Preparation:
In a large skillet over medium heat, heat the olive oil. Combine flour, cheese, salt, pepper, and paprika. Dredge chicken in the flour mixture then brown in the hot oil. Transfer chicken to the slow cooker. In the hot skillet, saute bell pepper, green onions, and mushrooms for about 2 minutes; add chicken broth and soup, stirring to combine thoroughly; pour over chicken. Stir in rice and artichokes; cover and cook for 5 to 6 hours on low.
Serves 6.
October 20, 2011 Thursday Chicken pasta recipe from Campbells
Not very good
October 21, 2011 Friday
out to eat
October 22, 2011 Saturday
Chicken and Dumplings basically from my Mother in Law, Peggy
4 chicken breasts
cooked in salted water with poultry seasoning in the water
In another pot
cut up 5 celery ribs
1/2 large package of baby carrots
1 stick of oleo
cook these on Medium while the the chicken cooks.
When chicken is done, take chicken out and strain the water. Put broth back into pan.
Cut up chicken and put back into broth. Dump the celery, carrot pot into broth.
Bring to boil. Turn down to med high.
Using the recipe on the back of the Pioneer Biscuit mix for dumplings, make dumplings. Spoon teaspoon sized globs of dumpling mix into boiling broth. Mix the spoon around to break little pieces of dumplings in the broth. Continue until all dumplings are in broth. COVER. Let boil until dumplings are done according to back of Pioneer.
When dumpling are done, look at "liquid" in the pot. If too thin, thicken with flour and water mixed in a container.
We serve this over noodles.
October 23, 2011 Sunday Tortilla soup for Bruce's birthday with Four Layer Dessert
TORTILLA SOUP
1 whole onion cut into 1 1/2 strips
garlic to tast
Saute these two in a small amount of oil.
Add 2 cans of chicken broth
2 bullion cubes
1 tsp Chili powder
1/2 tsp cumin
2 tsp Worcestershire sauce
salt and pepper to taste.
jalapeno to taste (optional) I do not put it in
1-2 tsp Cilantro, chopped
1 cup diced chicken (I have used a original flavor rotesserie chicken (cut up) before)
1 quart of water
1 can stewed chopped tomatoes
Combine all and simmer for 1/2 hour
Tortilla chips in the bottom of the bowl
Pour soup on top of chips
top with sour cream and cheese
October 24, 2011 Monday
Creamy Italian Chicken in the Crock Pot
1 8 Oz cream cheese cut into cubes
1 can cream of chicken soup
1/2 cup pesto
4 chicken breasts.
2 cups of water
Salt and Pepper
put salted and peppered chicken in Crock Pot. Top with rest. Cook 4 hours on low in Cock Pot.
Serve over Angel Hair Pasta
October 25, 2011 Tuesday
Chicken and Stuffing
Not very good... Very salty
October 26, 2011 Wednesday
BUNCO!
October 27, 2011 Thursday
Honey Lemon Thighs Recipe from HEB
1 bottle Cookwell Lemon Honey Vinaigrette
2 cups Texmati White rice cooked
2 cups shredded cheddar
2-3 lbs Chicken, all cuts work.
Marinate chicken in lemon honey vinaigrette for a minimum of 30 minutes. Remove chicken from marinate and grill to desired doneness.
Pour marinade into a sauce pan and simmer for 8 minutes.
Serve cooked chicken on a bed of rice and over with cheese and reduced marinade.
October 28, 2011 Friday out to eat
October 29, 2011 Saturday
party for Bruce
October 30, 2011 Sunday
Mom's enchiladas
October 31, 2011 Monday
Chicken n Dumplings with JD and Buda Malotts/Non-Malotts for Halloween
October means Fall is around the corner!!
October 1, 2011 Saturday
Steak with chimichuri and baked potato
October 2, 2011 Sunday
Buda Malotts and Non Malott dinner at Christy's
October 3, 2011 Monday
Fish sticks mac and cheese casserole from HEB
October 4, 2011 Tuesday
Chicken Tetrazzini remade from HEB recipes
8 ounces dry spaghetti
* salt
* black pepper
1/2 red bell pepper, chopped
4 tablespoons butter (1/2 stick)
8 ounces sliced mushrooms
2 1/2 tablespoons flour
1 (10.5 ounce) can condensed chicken broth
3 tablespoons white wine
1/2 cup half and half cream
1/3 cup grated Parmesan cheese
1/4 teaspoon ground nutmeg (I did not use this)
Instructions
Bring 3 quarts water to a boil in a 5-quart pot. Cook pasta according to package directions; drain and set aside.
Meanwhile, season tenders on both sides with salt and pepper. Chop bell pepper. Heat a large, non-stick skillet over Medium heat 3 minutes; spray skillet with non-stick spray. Cook tenders 2 1/2 to 3 minutes per side. Remove tenders to a plate.
Melt 1 1/2 tablespoons butter in skillet; Sauté mushrooms and bell pepper 5 minutes or until tender. Remove vegetables to plate with chicken.
Melt remaining 2 1/2 tablespoons butter in same skillet. Blend in flour and heat 1 minute; stir constantly. Gradually stir in broth, and sherry (or wine) until smooth. Simmer 5 minutes or until sauce thickens and reduces slightly.
Stir in cream, Parmesan and nutmeg. Simmer 2 more minutes; season to taste with salt and pepper.
Stir in chicken and vegetables and heat through. Toss with cooked pasta and sprinkle with additional Parmesan, if desired. Serve immediately.
October 5, 2011 Wednesday
October 6, 2011 Thursday
October 7, 2011 Friday
Lasagne from Stoffers...nothing special
October 8, 2011 Saturday
Out to eat and Play in Lockhart
October 9, 2011 Sunday
chicken Tetrazzini for Wendy's Birthday at Moms
October 10, 2011 Monday
Tator Tot casserole
October 11, 2011
Spinach and Brie chicken with Tomato orzo
Ingredients
Coarse salt and ground pepper
8 thin chicken cutlets (1 1/2 pounds total)
2 tablespoons Dijon mustard
1 package (10 ounces) frozen leaf spinach, thawed and squeezed dry
4 ounces Brie cheese, cut into 8 slices
1 cup orzo
2 plum tomatoes, cored and chopped
1/4 cup chopped fresh parsley
1 tablespoon butter
1 tablespoon fresh lemon juice
Directions
Set a large saucepan of salted water to boil. Heat broiler, with rack set 4 inches from heat. Place chicken on a large rimmed baking sheet lined with aluminum foil. Dividing evenly, spread one side of each cutlet with mustard; top with spinach, then cheese. Season with salt and pepper. Starting at short end, roll chicken up tightly, and arrange, seam side down, on sheet.
Season rolled chicken with salt and pepper. Broil, without turning, until tops are lightly browned and chicken is cooked through, 8 to 10 minutes.
Meanwhile, cook orzo in boiling water until al dente. Drain well; return to pot. Add tomatoes, parsley, butter, and lemon juice. Season with salt and pepper, and toss to combine. Serve stuffed chicken with orzo.
October 12, 2011 Wednesday
Chicken Artichoke and Spanich Calzone
Ingredients
1 (14-ounce) can artichoke hearts, drained and finely chopped $
1/4 teaspoon salt $
1/4 teaspoon freshly ground black pepper
1 garlic clove, minced $
2 cups thinly sliced fresh spinach leaves $
1 1/4 cups (5 ounces) shredded sharp provolone cheese $
1 cup shredded cooked chicken breast (about 5 ounces)
1 teaspoon olive oil $
2 teaspoons cornmeal
1 Frozen pizza dough puck
Preparation
Preheat oven to 425°.
Pat artichokes dry with paper towels. Combine artichokes, salt, pepper, and garlic in a large bowl. Add spinach, cheese, and chicken; toss gently to combine.
Brush oil over a baking sheet; sprinkle with cornmeal. Unroll dough onto prepared baking sheet; cut into 6 equal portions. Cover and let rest 5 minutes. Pat each portion into a 6 x 5-inch rectangle. Spoon 2/3 cup spinach mixture into center of each dough portion. Fold one corner of each dough portion over spinach mixture to form a triangle. Press edges together with fingers to seal. Bake at 425° for 12 minutes or until golden.
October 13, 2011 Thursday
Spiced Chicken with CousCous
Ingredients
3 cups fat-free chicken broth
2 cups water
1/4-1/2 teaspoon hot pepper sauce
1 1/3 cups couscous
2 teaspoons lemon juice
1 lb boneless skinless chicken thighs or 1 lb boneless skinless chicken breast, cut into 1 1/2 inch cubes
3 zucchini (medium or large cut into strips, see preparation notes below)
2 carrots, cut into 3 inch strips
1/4 cup currants or 1/4 cup dark raisin YUCK - did not add!
3 tablespoons blanched slivered almonds
Spice Blend
1 1/2 teaspoons cumin
1 teaspoon turmeric
1 teaspoon ginger
1 teaspoon cinnamon
1/2 teaspoon coriander
1/2 teaspoon black pepper
Directions:
1
To prepare the zucchini, cut into 3 inch logs and split lengthwise in halves. Trim out the soft seeded center. Cut the halves lengthwise into strips about 1/2 inch thick on the outside. For color variation, you can replace one of the zucchini with a yellow summer squash.
2
Mix together the spices in a small bowl.
3
Sprinkle 1/3 of the spice blend and rub into the chicken cubes.
4
In a large saucepan bring the water, broth, hot sauce to a boil. Add in the remaining spice blend. Reduce to a high simmer and cook 3 minutes.
5
Place the couscous in a covered bowl along with the lemon juice. Add 1 1/3 cups of the hot spiced broth from the saucepan and cover. Let it sit until you are ready to serve.
6
Add the chicken and carrots to the simmering broth and cook for 3 minutes. Add the zucchini and cook an additional 2 minutes. (I like my squash fairly crisp, if you prefer it more tender then add it a bit earlier. Just make sure the total cooking time is the same.) Add the currants or raisins and cook for a final minute.
7
Using a fork fluff the couscous and place the grains on a serving plate.
8
Using a slotted spoon, transfer the chicken, veggies and raisins to the top of the couscous. (Alternately, you can shape the couscous in a ring and place the meat and vegetables in the center.).
9
Sprinkle almonds on top.
10
Serve the spicy broth alongside. If you like a thicker sauce, quickly whisk in a bit of cornstarch or arrowroot into the broth and bring to a quick boil for a minute to thicken.
October 14, 2011 Friday
out to eat
October 15, 2011 Saturday
Chicken Tomato Basil in the Crock Pot
Well crap! I can not find the recipe. I will post later!
Steak with chimichuri and baked potato
October 2, 2011 Sunday
Buda Malotts and Non Malott dinner at Christy's
October 3, 2011 Monday
Fish sticks mac and cheese casserole from HEB
October 4, 2011 Tuesday
Chicken Tetrazzini remade from HEB recipes
8 ounces dry spaghetti
* salt
* black pepper
1/2 red bell pepper, chopped
4 tablespoons butter (1/2 stick)
8 ounces sliced mushrooms
2 1/2 tablespoons flour
1 (10.5 ounce) can condensed chicken broth
3 tablespoons white wine
1/2 cup half and half cream
1/3 cup grated Parmesan cheese
1/4 teaspoon ground nutmeg (I did not use this)
Instructions
Bring 3 quarts water to a boil in a 5-quart pot. Cook pasta according to package directions; drain and set aside.
Meanwhile, season tenders on both sides with salt and pepper. Chop bell pepper. Heat a large, non-stick skillet over Medium heat 3 minutes; spray skillet with non-stick spray. Cook tenders 2 1/2 to 3 minutes per side. Remove tenders to a plate.
Melt 1 1/2 tablespoons butter in skillet; Sauté mushrooms and bell pepper 5 minutes or until tender. Remove vegetables to plate with chicken.
Melt remaining 2 1/2 tablespoons butter in same skillet. Blend in flour and heat 1 minute; stir constantly. Gradually stir in broth, and sherry (or wine) until smooth. Simmer 5 minutes or until sauce thickens and reduces slightly.
Stir in cream, Parmesan and nutmeg. Simmer 2 more minutes; season to taste with salt and pepper.
Stir in chicken and vegetables and heat through. Toss with cooked pasta and sprinkle with additional Parmesan, if desired. Serve immediately.
October 5, 2011 Wednesday
October 6, 2011 Thursday
October 7, 2011 Friday
Lasagne from Stoffers...nothing special
October 8, 2011 Saturday
Out to eat and Play in Lockhart
October 9, 2011 Sunday
chicken Tetrazzini for Wendy's Birthday at Moms
October 10, 2011 Monday
Tator Tot casserole
October 11, 2011
Spinach and Brie chicken with Tomato orzo
Ingredients
Coarse salt and ground pepper
8 thin chicken cutlets (1 1/2 pounds total)
2 tablespoons Dijon mustard
1 package (10 ounces) frozen leaf spinach, thawed and squeezed dry
4 ounces Brie cheese, cut into 8 slices
1 cup orzo
2 plum tomatoes, cored and chopped
1/4 cup chopped fresh parsley
1 tablespoon butter
1 tablespoon fresh lemon juice
Directions
Set a large saucepan of salted water to boil. Heat broiler, with rack set 4 inches from heat. Place chicken on a large rimmed baking sheet lined with aluminum foil. Dividing evenly, spread one side of each cutlet with mustard; top with spinach, then cheese. Season with salt and pepper. Starting at short end, roll chicken up tightly, and arrange, seam side down, on sheet.
Season rolled chicken with salt and pepper. Broil, without turning, until tops are lightly browned and chicken is cooked through, 8 to 10 minutes.
Meanwhile, cook orzo in boiling water until al dente. Drain well; return to pot. Add tomatoes, parsley, butter, and lemon juice. Season with salt and pepper, and toss to combine. Serve stuffed chicken with orzo.
October 12, 2011 Wednesday
Chicken Artichoke and Spanich Calzone
Ingredients
1 (14-ounce) can artichoke hearts, drained and finely chopped $
1/4 teaspoon salt $
1/4 teaspoon freshly ground black pepper
1 garlic clove, minced $
2 cups thinly sliced fresh spinach leaves $
1 1/4 cups (5 ounces) shredded sharp provolone cheese $
1 cup shredded cooked chicken breast (about 5 ounces)
1 teaspoon olive oil $
2 teaspoons cornmeal
1 Frozen pizza dough puck
Preparation
Preheat oven to 425°.
Pat artichokes dry with paper towels. Combine artichokes, salt, pepper, and garlic in a large bowl. Add spinach, cheese, and chicken; toss gently to combine.
Brush oil over a baking sheet; sprinkle with cornmeal. Unroll dough onto prepared baking sheet; cut into 6 equal portions. Cover and let rest 5 minutes. Pat each portion into a 6 x 5-inch rectangle. Spoon 2/3 cup spinach mixture into center of each dough portion. Fold one corner of each dough portion over spinach mixture to form a triangle. Press edges together with fingers to seal. Bake at 425° for 12 minutes or until golden.
October 13, 2011 Thursday
Spiced Chicken with CousCous
Ingredients
3 cups fat-free chicken broth
2 cups water
1/4-1/2 teaspoon hot pepper sauce
1 1/3 cups couscous
2 teaspoons lemon juice
1 lb boneless skinless chicken thighs or 1 lb boneless skinless chicken breast, cut into 1 1/2 inch cubes
3 zucchini (medium or large cut into strips, see preparation notes below)
2 carrots, cut into 3 inch strips
1/4 cup currants or 1/4 cup dark raisin YUCK - did not add!
3 tablespoons blanched slivered almonds
Spice Blend
1 1/2 teaspoons cumin
1 teaspoon turmeric
1 teaspoon ginger
1 teaspoon cinnamon
1/2 teaspoon coriander
1/2 teaspoon black pepper
Directions:
1
To prepare the zucchini, cut into 3 inch logs and split lengthwise in halves. Trim out the soft seeded center. Cut the halves lengthwise into strips about 1/2 inch thick on the outside. For color variation, you can replace one of the zucchini with a yellow summer squash.
2
Mix together the spices in a small bowl.
3
Sprinkle 1/3 of the spice blend and rub into the chicken cubes.
4
In a large saucepan bring the water, broth, hot sauce to a boil. Add in the remaining spice blend. Reduce to a high simmer and cook 3 minutes.
5
Place the couscous in a covered bowl along with the lemon juice. Add 1 1/3 cups of the hot spiced broth from the saucepan and cover. Let it sit until you are ready to serve.
6
Add the chicken and carrots to the simmering broth and cook for 3 minutes. Add the zucchini and cook an additional 2 minutes. (I like my squash fairly crisp, if you prefer it more tender then add it a bit earlier. Just make sure the total cooking time is the same.) Add the currants or raisins and cook for a final minute.
7
Using a fork fluff the couscous and place the grains on a serving plate.
8
Using a slotted spoon, transfer the chicken, veggies and raisins to the top of the couscous. (Alternately, you can shape the couscous in a ring and place the meat and vegetables in the center.).
9
Sprinkle almonds on top.
10
Serve the spicy broth alongside. If you like a thicker sauce, quickly whisk in a bit of cornstarch or arrowroot into the broth and bring to a quick boil for a minute to thicken.
October 14, 2011 Friday
out to eat
October 15, 2011 Saturday
Chicken Tomato Basil in the Crock Pot
Well crap! I can not find the recipe. I will post later!
Part 4 of catch up
Sept 19
We had fish and rice a roni. I really like the fish that HEB's fish counter is creating. This it was Parmesagn Breaded Cod cooked to perfection.
Sept 20
Spicy Grilled Jalapeno and lime shrimp skewers with rice and beans.
OMG so good!
Sept 21 This begins the week of recipes out of the Weight Watchers recipe book.
Cajun Pizza
1 round of pizza dough from the freezer section of HEB Thawed.
2 T olive oil
1/4 cup diced onions
1/2 cup diced red bell pepper
1/2 c course chipped celery
2 garlic cloves, minced
3/4 cup Spanish Style tomato sauce
1 small bay leaf
1/4 t dried oregano
1/4 t thyme
Pinch of black pepper
32 med shrimp (about 1 pound peeled and deveined)
3 oz feta cheese, crumbled
In medium nonstick skillet, heat oil; add onions, bell pepper, celery and garlic.
Cook over medium-high heat, stirring frequently, 5 minutes, until vegetables are softened.
Add tomato sauce, bay leaf, oregano, thyme, ground red pepper and 1/4 cup water; bring mixture to a boil.
Reduce heat to low; simmer, stirring occasionally, 10 minutes, until mixture is thickened.
Roll dough into a 12-inch circle; transfer to 12-inch pizza pan, pressing to form a stand-up rim.
Bake 12 minutes.
Remove crust from oven; leave oven on.
Remove and discard bay leaf from tomato sauce mixture.
Spread tomato sauce mixture over baked crust to within 1/2-inch of rim; top evenly with shrimp and cheese.
Bake 5 minutes, until shrimp turn pink and cheese is melted.
Cut into 8 equal wedges.
SERVING (ONE-EIGHTH OF PIZZA) PROVIDES: 1/4 Fat, 3/4 Vegetable, 1 1/2 Proteins, 1 3/4 Breads.
PER SERVING: 260 Calories, 5 g Total Fat, 2 g Saturated Fat, 96 mg Cholesterol, 386 mg Sodium, 35 g Total Carbohydrate, 2 g Dietary Fiber, 18 g Protein, 103 mg Calcium; 5 points.
Sept 22
Chicken Escarole Saute
4-6 boneless chicken breasts
1 egg
Flour
Head of escarole
Garlic, crushed
1 c. dry white wine
1 c. chicken broth
1-2 c. Mozzarella cheese
Parmesan cheese
Olive oil
Pound out the chicken breasts; dip in egg and flour. Saute in olive oil. Set chicken breast aside. Saute crushed garlic and chopped escarole until wilted. Add chicken broth and wine. Place chicken breasts in baking pan and pour sauce over. Shred Mozzarella and sprinkle over chicken. Top it with Parmesan. Cover with foil and bake at 350 degrees for 45 minutes. Serve with rice or pasta.
Sept 23
Tuna Noodle Casserole
1 medium onion, finely chopped
4 1/2 tablespoons unsalted butter
10 oz mushrooms, trimmed and sliced 1/4 inch thick (4 cups)
2 teaspoons soy sauce
1/4 cup Sherry ( I used white wine)
1/4 cup all-purpose flour
2 cups low-sodium chicken broth
1 cup whole milk
2 teaspoons fresh lemon juice
1/4 teaspoon salt
1 (6-oz) can tuna in olive oil, drained
6 oz dried curly egg noodles
1 1/2 cups coarse fresh bread crumbs (from 3 slices firm white sandwich bread)
4 oz coarsely grated Cheddar (1 cup)
1 tablespoon vegetable oil
Put oven rack in middle position and preheat oven to 375°F. Butter a shallow 2-quart baking dish.
Cook onion in 1 1/2 tablespoons butter with a pinch of salt in a 12-inch heavy skillet over moderately low heat, covered, stirring occasionally, until softened, about 5 minutes. Increase heat to moderately high and add mushrooms, then sauté, stirring occasionally, until mushrooms begin to give off liquid, about 2 minutes. Add soy sauce and continue to sauté mushrooms, stirring, until liquid mushrooms give off is evaporated. Add Sherry and boil, stirring occasionally, until evaporated. Remove from heat.
Melt remaining 3 tablespoons butter in a 2- to 3-quart heavy saucepan over moderately low heat and whisk in flour, then cook roux, whisking, 3 minutes. Add broth in a stream, whisking, and bring to a boil, whisking. Whisk in milk and simmer sauce, whisking occasionally, 5 minutes. Stir in mushroom mixture, lemon juice, and salt. Flake tuna into sauce and stir gently. Season sauce with salt and pepper.
Cook noodles in a 5- to 6-quart pot of boiling salted water until al dente. Drain noodles in a colander and return to pot. Add sauce and stir gently to combine. Transfer mixture to baking dish, spreading evenly.
Toss together bread crumbs and cheese in a bowl. Drizzle with oil and toss again, then sprinkle evenly over casserole. Bake until topping is crisp and sauce is bubbling, 20 to 30 minutes.
Sept 24
Risotto with Scallops and Asparagus This was only OK
Sept 25
Dinner with the Buda Malotts and Non Malotts
Sept 26
Chicken Club Sandwiches
Whole Wheat Bread
Dijon mustard
bacon (baked in the oven)
tomatoes
Baby Spinach
2 grilled chicken breasts
avacado
alfalfa sprouts
Yumm-O!
Sept 27
No Crust Chicken Asparagus Quiche
2 cups cut asparagus (1" pieces)
2 Tbsp all-purpose flour
1/2 tsp salt
1/4 freshly ground black pepper
8 oz skinless, bonelsess chicken breast, cut into 1/2" pieces
2 tsp vegetable oil
1/2 cup finely chopped red bell pepper
1/2 cup chopped onion
1 cup skim milk
3 eggs
4.5 oz reduced-fat cheddar cheese - grated
Pre heat oven to 350. Spray 8" pie plate with non-stick cooking spray.
In large pot of boiling water, cook asparagus 3 minutes until just tender. Drain, discarding liquid; rinse with cold water. Drain again; set aside 6 asparagus tips to garnish.
On sheet of wax paper or paper plate, combine flour, salt, black & red peppers; add chicken turning to coat evenly.
In large non-stick skillet, heat 1 tsp of the oil, add chicken, reserving any remaining flour mixture. Cook over medium-high heat, stirring constantly, 4-5 minutes until chicken is no longer pink. Remove chicken from skillet; set aside.
In same skillet, heat remaining 1 tsp of oil; add bell pepper, onion and reserved flour mixture. Cook over medium-high heat stirring constantly, 5 minutes until vegetables are softened. Remove vegetable mixture from skillet; set aside.
In medium bowl, with wire whisk, combine milk and eggs, blending until mixture is frothy; stir in cheese, asparagus, chicken & vegetable mixture. Pour mixture into prepared pie plate; bake 40 minutes, until knife inserted in center comes out clean.
Arrange reserved asparagus tips like spokes of a wheel onto center of quiche. Let stand 5 minutes. Cut into 6 equal wedges.
Sept 28
Bacon Lettuce Tomatoes Sandwiches
Sept 29
out to eat
Sept 30
Out to eat
We had fish and rice a roni. I really like the fish that HEB's fish counter is creating. This it was Parmesagn Breaded Cod cooked to perfection.
Sept 20
Spicy Grilled Jalapeno and lime shrimp skewers with rice and beans.
OMG so good!
Sept 21 This begins the week of recipes out of the Weight Watchers recipe book.
Cajun Pizza
1 round of pizza dough from the freezer section of HEB Thawed.
2 T olive oil
1/4 cup diced onions
1/2 cup diced red bell pepper
1/2 c course chipped celery
2 garlic cloves, minced
3/4 cup Spanish Style tomato sauce
1 small bay leaf
1/4 t dried oregano
1/4 t thyme
Pinch of black pepper
32 med shrimp (about 1 pound peeled and deveined)
3 oz feta cheese, crumbled
In medium nonstick skillet, heat oil; add onions, bell pepper, celery and garlic.
Cook over medium-high heat, stirring frequently, 5 minutes, until vegetables are softened.
Add tomato sauce, bay leaf, oregano, thyme, ground red pepper and 1/4 cup water; bring mixture to a boil.
Reduce heat to low; simmer, stirring occasionally, 10 minutes, until mixture is thickened.
Roll dough into a 12-inch circle; transfer to 12-inch pizza pan, pressing to form a stand-up rim.
Bake 12 minutes.
Remove crust from oven; leave oven on.
Remove and discard bay leaf from tomato sauce mixture.
Spread tomato sauce mixture over baked crust to within 1/2-inch of rim; top evenly with shrimp and cheese.
Bake 5 minutes, until shrimp turn pink and cheese is melted.
Cut into 8 equal wedges.
SERVING (ONE-EIGHTH OF PIZZA) PROVIDES: 1/4 Fat, 3/4 Vegetable, 1 1/2 Proteins, 1 3/4 Breads.
PER SERVING: 260 Calories, 5 g Total Fat, 2 g Saturated Fat, 96 mg Cholesterol, 386 mg Sodium, 35 g Total Carbohydrate, 2 g Dietary Fiber, 18 g Protein, 103 mg Calcium; 5 points.
Sept 22
Chicken Escarole Saute
4-6 boneless chicken breasts
1 egg
Flour
Head of escarole
Garlic, crushed
1 c. dry white wine
1 c. chicken broth
1-2 c. Mozzarella cheese
Parmesan cheese
Olive oil
Pound out the chicken breasts; dip in egg and flour. Saute in olive oil. Set chicken breast aside. Saute crushed garlic and chopped escarole until wilted. Add chicken broth and wine. Place chicken breasts in baking pan and pour sauce over. Shred Mozzarella and sprinkle over chicken. Top it with Parmesan. Cover with foil and bake at 350 degrees for 45 minutes. Serve with rice or pasta.
Sept 23
Tuna Noodle Casserole
1 medium onion, finely chopped
4 1/2 tablespoons unsalted butter
10 oz mushrooms, trimmed and sliced 1/4 inch thick (4 cups)
2 teaspoons soy sauce
1/4 cup Sherry ( I used white wine)
1/4 cup all-purpose flour
2 cups low-sodium chicken broth
1 cup whole milk
2 teaspoons fresh lemon juice
1/4 teaspoon salt
1 (6-oz) can tuna in olive oil, drained
6 oz dried curly egg noodles
1 1/2 cups coarse fresh bread crumbs (from 3 slices firm white sandwich bread)
4 oz coarsely grated Cheddar (1 cup)
1 tablespoon vegetable oil
Put oven rack in middle position and preheat oven to 375°F. Butter a shallow 2-quart baking dish.
Cook onion in 1 1/2 tablespoons butter with a pinch of salt in a 12-inch heavy skillet over moderately low heat, covered, stirring occasionally, until softened, about 5 minutes. Increase heat to moderately high and add mushrooms, then sauté, stirring occasionally, until mushrooms begin to give off liquid, about 2 minutes. Add soy sauce and continue to sauté mushrooms, stirring, until liquid mushrooms give off is evaporated. Add Sherry and boil, stirring occasionally, until evaporated. Remove from heat.
Melt remaining 3 tablespoons butter in a 2- to 3-quart heavy saucepan over moderately low heat and whisk in flour, then cook roux, whisking, 3 minutes. Add broth in a stream, whisking, and bring to a boil, whisking. Whisk in milk and simmer sauce, whisking occasionally, 5 minutes. Stir in mushroom mixture, lemon juice, and salt. Flake tuna into sauce and stir gently. Season sauce with salt and pepper.
Cook noodles in a 5- to 6-quart pot of boiling salted water until al dente. Drain noodles in a colander and return to pot. Add sauce and stir gently to combine. Transfer mixture to baking dish, spreading evenly.
Toss together bread crumbs and cheese in a bowl. Drizzle with oil and toss again, then sprinkle evenly over casserole. Bake until topping is crisp and sauce is bubbling, 20 to 30 minutes.
Sept 24
Risotto with Scallops and Asparagus This was only OK
Sept 25
Dinner with the Buda Malotts and Non Malotts
Sept 26
Chicken Club Sandwiches
Whole Wheat Bread
Dijon mustard
bacon (baked in the oven)
tomatoes
Baby Spinach
2 grilled chicken breasts
avacado
alfalfa sprouts
Yumm-O!
Sept 27
No Crust Chicken Asparagus Quiche
2 cups cut asparagus (1" pieces)
2 Tbsp all-purpose flour
1/2 tsp salt
1/4 freshly ground black pepper
8 oz skinless, bonelsess chicken breast, cut into 1/2" pieces
2 tsp vegetable oil
1/2 cup finely chopped red bell pepper
1/2 cup chopped onion
1 cup skim milk
3 eggs
4.5 oz reduced-fat cheddar cheese - grated
Pre heat oven to 350. Spray 8" pie plate with non-stick cooking spray.
In large pot of boiling water, cook asparagus 3 minutes until just tender. Drain, discarding liquid; rinse with cold water. Drain again; set aside 6 asparagus tips to garnish.
On sheet of wax paper or paper plate, combine flour, salt, black & red peppers; add chicken turning to coat evenly.
In large non-stick skillet, heat 1 tsp of the oil, add chicken, reserving any remaining flour mixture. Cook over medium-high heat, stirring constantly, 4-5 minutes until chicken is no longer pink. Remove chicken from skillet; set aside.
In same skillet, heat remaining 1 tsp of oil; add bell pepper, onion and reserved flour mixture. Cook over medium-high heat stirring constantly, 5 minutes until vegetables are softened. Remove vegetable mixture from skillet; set aside.
In medium bowl, with wire whisk, combine milk and eggs, blending until mixture is frothy; stir in cheese, asparagus, chicken & vegetable mixture. Pour mixture into prepared pie plate; bake 40 minutes, until knife inserted in center comes out clean.
Arrange reserved asparagus tips like spokes of a wheel onto center of quiche. Let stand 5 minutes. Cut into 6 equal wedges.
Sept 28
Bacon Lettuce Tomatoes Sandwiches
Sept 29
out to eat
Sept 30
Out to eat
Sunday, September 18, 2011
Part three of catch up
July 22 Lemon chicken with capers - Sylvia Coffey used to make this for us at Pekeno.
July 23 - hamburger with cheese inside
July 24 - Sunday night with malotts and non-malotts
July 25 - tilapia with jalepeno cream sauce
4 tilapia filets
1 1/2 cups heavy cream
1/3 cup grated Parmesan
1/3 cup Roberts Reserve Jalapeno Pepper Dip
1-2 T Adam's Reserve Garlic Peppercorn
2 cups fresh baby spinach, chopped
1 Roma tomato, diced
1 T Olive oil
Heat oven to 450 degrees, season tilapia with garlic and peppercorn then drizzle with olive oil. In a small pan, combine cream, jalapeno dip and Parmesan; simmer for 3-4 minutes
Place tilapia on sprayed, foil lined baking sheet, bake 10 minutes, remove. Pour sauce over fish and top with chopped spinach, tomatoes and Parmesan.
July 26 - Rotisserie chicken, potato casserole, green bean casserole. This is one of David's favorite meal!
July 27 - bunco, David went out to eat
July 28 - breaded chicken, spaghetti noodle, sauce and mozarella
July 30 Tamale casserole - this was really good!
July 23 - hamburger with cheese inside
July 24 - Sunday night with malotts and non-malotts
July 25 - tilapia with jalepeno cream sauce
4 tilapia filets
1 1/2 cups heavy cream
1/3 cup grated Parmesan
1/3 cup Roberts Reserve Jalapeno Pepper Dip
1-2 T Adam's Reserve Garlic Peppercorn
2 cups fresh baby spinach, chopped
1 Roma tomato, diced
1 T Olive oil
Heat oven to 450 degrees, season tilapia with garlic and peppercorn then drizzle with olive oil. In a small pan, combine cream, jalapeno dip and Parmesan; simmer for 3-4 minutes
Place tilapia on sprayed, foil lined baking sheet, bake 10 minutes, remove. Pour sauce over fish and top with chopped spinach, tomatoes and Parmesan.
July 26 - Rotisserie chicken, potato casserole, green bean casserole. This is one of David's favorite meal!
July 27 - bunco, David went out to eat
July 28 - breaded chicken, spaghetti noodle, sauce and mozarella
July 30 Tamale casserole - this was really good!
A continuation of the catch up
July 1 - Two olive pasta with chicken
July 2 Barbecue shrimp over pasta
July 3 - out to eat
July 4 - Em's birthday party at the house
July 5 - tortilla soup
1 whole onion cut into 1 1/2 strips
garlic to tast
Saute these two in a small amount of oil.
Add 2 cans of chicken broth
2 bullion cubes
1 tsp Chili powder
1/2 tsp cumin
2 tsp Worcestershire sauce
salt and pepper to taste.
jalapeno to taste (optional) I do not put it in
1-2 tsp Cilantro, chopped
1 cup diced chicken (I have used a original flavor rotesserie chicken (cut up) before)
1 quart of water
1 can stewed chopped tomatoes
Combine all and simmer for 1/2 hour
Tortilla chips in the bottom of the bowl
Pour soup on top of chips
top with sour cream and cheese
July 6 - stacked chicken enchiladas
July 7 - hogie sandwiches
July 8 - Beef and Cheese foldovers
July 9 - Chalupas with chipotle chicken and refried beans
July 10 - Filet Mignon, Orzo pasta salad (this recipe off the Recipes website)
July 11 - out to eat for JDs
July 12 - stove top meatloaf - FoodNetwork.com recipe - Guy Fieri
July 13 - Shrimp Pizza - I did it exactly like it said on the recipe and was not cooked in the center. Will not make again
July 14 Freezer dig - nothing special
July 15 - Mediterranean Liguini with shrimp and olives
July 16 - BBQ with the family for JDs birthday
July 17 - steak, ff and ranch style beans
July 18 - fish stick (really like the potato chip crusted fish sticks), pasta roni, asparagus
July 19 - easy mexican meatloaf, spanish rice
July 20 - top of the stove meatloaf. David loved this week where we tried three different kinds of meatloaf.
July 21 - tater tot casserole - this recipe and the one above I received as a wedding gift at a shower. This one from Michelle and the top of the stove meatloaf recipe from my Omie.
July 2 Barbecue shrimp over pasta
July 3 - out to eat
July 4 - Em's birthday party at the house
July 5 - tortilla soup
1 whole onion cut into 1 1/2 strips
garlic to tast
Saute these two in a small amount of oil.
Add 2 cans of chicken broth
2 bullion cubes
1 tsp Chili powder
1/2 tsp cumin
2 tsp Worcestershire sauce
salt and pepper to taste.
jalapeno to taste (optional) I do not put it in
1-2 tsp Cilantro, chopped
1 cup diced chicken (I have used a original flavor rotesserie chicken (cut up) before)
1 quart of water
1 can stewed chopped tomatoes
Combine all and simmer for 1/2 hour
Tortilla chips in the bottom of the bowl
Pour soup on top of chips
top with sour cream and cheese
July 6 - stacked chicken enchiladas
July 7 - hogie sandwiches
July 8 - Beef and Cheese foldovers
July 9 - Chalupas with chipotle chicken and refried beans
July 10 - Filet Mignon, Orzo pasta salad (this recipe off the Recipes website)
July 11 - out to eat for JDs
July 12 - stove top meatloaf - FoodNetwork.com recipe - Guy Fieri
July 13 - Shrimp Pizza - I did it exactly like it said on the recipe and was not cooked in the center. Will not make again
July 14 Freezer dig - nothing special
July 15 - Mediterranean Liguini with shrimp and olives
July 16 - BBQ with the family for JDs birthday
July 17 - steak, ff and ranch style beans
July 18 - fish stick (really like the potato chip crusted fish sticks), pasta roni, asparagus
July 19 - easy mexican meatloaf, spanish rice
July 20 - top of the stove meatloaf. David loved this week where we tried three different kinds of meatloaf.
July 21 - tater tot casserole - this recipe and the one above I received as a wedding gift at a shower. This one from Michelle and the top of the stove meatloaf recipe from my Omie.
I am so lazy!
I have not blogged since June 22. What did I do all summer? Obviously nothing!
Over the next few days, I will list what I have made since June 22 and will include some of the recipes.
June 23 - Mac and Cheese soup - good but wont make it again, very plain
June 24 Chicken with Walnuts and Spniach, rice a roni
June 25 Mediterranean tuna- noodle casserole
June 26 - dinner with Buda Malotts and non-Malotts
June 27 - Jerk spiced catfish. This Jerk spice was homemade, not bought and was a little sweet for David. I thought it was delish!
June 28 - slow cooker white chicken chili
June 29 lasagne al forno con gamberi e spinach - basically chicken, lasagne noodles and spinach.
June 30 chicken and slicks Yuck
Over the next few days, I will list what I have made since June 22 and will include some of the recipes.
June 23 - Mac and Cheese soup - good but wont make it again, very plain
June 24 Chicken with Walnuts and Spniach, rice a roni
June 25 Mediterranean tuna- noodle casserole
June 26 - dinner with Buda Malotts and non-Malotts
June 27 - Jerk spiced catfish. This Jerk spice was homemade, not bought and was a little sweet for David. I thought it was delish!
June 28 - slow cooker white chicken chili
June 29 lasagne al forno con gamberi e spinach - basically chicken, lasagne noodles and spinach.
June 30 chicken and slicks Yuck
Thursday, June 23, 2011
June 22 - Day 174
BUNCO at my house Jackie's Birthday = we swam and did not play! Wonderful evening.
OJ Margaritas
Baked Chimichangas
Salad
Sherbet cups
OJ Margaritas
Baked Chimichangas
Salad
Sherbet cups
June 21 Day 173 - OUT TO EAT
Spent the morning at the dentist so for supper we had enchiladas from The Palm so we could eat something "SOFT".
Day 172 June 20
Went to Fredericksburg and had lunch with Omie and Opie
Came home and made steaks, baked potatoes and salad for a late Father's day.
Came home and made steaks, baked potatoes and salad for a late Father's day.
June 19 Day 170
Sunday evening with Buda Malotts and Non-Malotts
Cornell Chicken with potato salad
Cornell Chicken
Do not brine the chicken longer than 2 hours or the vinegar will make the meat mushy. Baste the chicken carefully in step 4, as any excess will drip onto the fire and flare up.
Serves 4 to 6.
Ingredients
Chicken
2 quarts water
3 1/2 cups cider vinegar
1/4 cup salt
2 (3 1/2-to 4-pound) whole chickens , halved (see tip)
Seasoning and Sauce
1 tablespoon ground poultry seasoning
Salt and pepper
1/2 cup cider vinegar
3 tablespoons Dijon mustard
1 tablespoon chopped fresh sage leaves
1 tablespoon chopped fresh rosemary
1/2 cup olive oil
Instructions
1. For the chicken: Whisk water, vinegar, and salt in large bowl until salt dissolves. Add chicken and refrigerate, covered, for 1 to 2 hours.
2. For the seasoning and sauce: Combine poultry seasoning, 2 teaspoons salt, and 2 teaspoons pepper in small bowl; set aside. Process vinegar, mustard, sage, rosemary, 1/2 teaspoon salt, and 1/2 teaspoon pepper in blender until smooth, about 1 minute. With blender running, slowly add oil until incorporated. Transfer vinegar sauce to small bowl and reserve for basting chicken in step 4.
3. Heat all burners on high for 15 minutes, then turn all burners to medium-low. (For charcoal grill, light 75 coals; when covered with fine gray ash, spread evenly over bottom of grill. Set cooking grate in place and heat covered, with lid vents open completely, for 5 minutes.) Scrape and oil cooking grate.
4. Remove chicken from brine. Pat dry with paper towels and rub all over with poultry seasoning mixture. Arrange chicken skin-side up on grill and baste with vinegar sauce. Grill, covered, until chicken is well browned on bottom and meat registers 120 degrees, 25 to 30 minutes, basting with sauce halfway through cooking. Flip chicken skin-side down and baste with sauce. Continue to grill, covered, until skin is golden brown and crisp and thigh meat registers 170 to 175 degrees, 20 to 25 minutes longer. Transfer chicken to platter (do not cover) and let rest 5 minutes. Serve.
5. Make Ahead: Both the spice rub and the sauce can be made up to 3 days ahead. The chicken can be brined, patted dry, and rubbed with the seasoning mixture up to 8 hours ahead.
Cornell Chicken with potato salad
Cornell Chicken
Do not brine the chicken longer than 2 hours or the vinegar will make the meat mushy. Baste the chicken carefully in step 4, as any excess will drip onto the fire and flare up.
Serves 4 to 6.
Ingredients
Chicken
2 quarts water
3 1/2 cups cider vinegar
1/4 cup salt
2 (3 1/2-to 4-pound) whole chickens , halved (see tip)
Seasoning and Sauce
1 tablespoon ground poultry seasoning
Salt and pepper
1/2 cup cider vinegar
3 tablespoons Dijon mustard
1 tablespoon chopped fresh sage leaves
1 tablespoon chopped fresh rosemary
1/2 cup olive oil
Instructions
1. For the chicken: Whisk water, vinegar, and salt in large bowl until salt dissolves. Add chicken and refrigerate, covered, for 1 to 2 hours.
2. For the seasoning and sauce: Combine poultry seasoning, 2 teaspoons salt, and 2 teaspoons pepper in small bowl; set aside. Process vinegar, mustard, sage, rosemary, 1/2 teaspoon salt, and 1/2 teaspoon pepper in blender until smooth, about 1 minute. With blender running, slowly add oil until incorporated. Transfer vinegar sauce to small bowl and reserve for basting chicken in step 4.
3. Heat all burners on high for 15 minutes, then turn all burners to medium-low. (For charcoal grill, light 75 coals; when covered with fine gray ash, spread evenly over bottom of grill. Set cooking grate in place and heat covered, with lid vents open completely, for 5 minutes.) Scrape and oil cooking grate.
4. Remove chicken from brine. Pat dry with paper towels and rub all over with poultry seasoning mixture. Arrange chicken skin-side up on grill and baste with vinegar sauce. Grill, covered, until chicken is well browned on bottom and meat registers 120 degrees, 25 to 30 minutes, basting with sauce halfway through cooking. Flip chicken skin-side down and baste with sauce. Continue to grill, covered, until skin is golden brown and crisp and thigh meat registers 170 to 175 degrees, 20 to 25 minutes longer. Transfer chicken to platter (do not cover) and let rest 5 minutes. Serve.
5. Make Ahead: Both the spice rub and the sauce can be made up to 3 days ahead. The chicken can be brined, patted dry, and rubbed with the seasoning mixture up to 8 hours ahead.
June 18 Day 169
Mike's Birthday - went to the movies and saw Super 8. Got Food Poisoning from the hamburger at Alamo Drafthouse.
Day 167 and 168 June 15 and 16
June 15 we went to see Green Lantern and ate at Soup and Salad.
June 16 I made Beef and Cheese Foldover
June 16 I made Beef and Cheese Foldover
Day 165 June 14
Chicken with Walnuts and Spinach, rice a roni
1/2 c chopped onion
1 T olive oil
1 c walnut pieces, chopped
1 c baby spinach, chopped
1/2 c grated provolone
4 thin sliced boneless, skinless chicken breasts, seasoned with 1/4 t salt and 1/4 t pepper
Heat oven to 375 degrees. In a frying pan, cook onion in oil over med-low heat until softened, 5 minutes. Add 1/2 cup walnuts and cook 1 minute. Increase heat to medium. Add spinach. Cook until wilted, t minutes. Put mixture in bowl and stir in cheese. Divide among chicken slices and roll up to enclose. Spray chicken with oil and roll in remaining nuts. Back on greased baking sheet 30 to 35 minutes.
1/2 c chopped onion
1 T olive oil
1 c walnut pieces, chopped
1 c baby spinach, chopped
1/2 c grated provolone
4 thin sliced boneless, skinless chicken breasts, seasoned with 1/4 t salt and 1/4 t pepper
Heat oven to 375 degrees. In a frying pan, cook onion in oil over med-low heat until softened, 5 minutes. Add 1/2 cup walnuts and cook 1 minute. Increase heat to medium. Add spinach. Cook until wilted, t minutes. Put mixture in bowl and stir in cheese. Divide among chicken slices and roll up to enclose. Spray chicken with oil and roll in remaining nuts. Back on greased baking sheet 30 to 35 minutes.
June 3 Day 154
Tamale, Black Bean and Corn Soup
HEB recipe
1 jar Cookwell and Co. Black Bean and Corn Salsa
1 jar Cookwell and Co. Queso Escabeche
6 oz HEB Ready Fresh Go Pico de Gallo
16 oz package tamales
8 oz sour cream
2 cups chicken broth
1-2 Tbsp salsa
chop tamales into bite sized pieces; combine all ingredients in a large pot and bring to a simmer over med heat. Ladle into soup bowls and top with your favorite garnish , a dollop of sour cream, avocado or fresh cilantro
HEB recipe
1 jar Cookwell and Co. Black Bean and Corn Salsa
1 jar Cookwell and Co. Queso Escabeche
6 oz HEB Ready Fresh Go Pico de Gallo
16 oz package tamales
8 oz sour cream
2 cups chicken broth
1-2 Tbsp salsa
chop tamales into bite sized pieces; combine all ingredients in a large pot and bring to a simmer over med heat. Ladle into soup bowls and top with your favorite garnish , a dollop of sour cream, avocado or fresh cilantro
June 2 Day 153
Bodacious Burgers
From HEB
½ cup Texas on the Plate Bodacious Soppin’ Sauce
2 lbs ground beef
2 T Adams’ Reserve Steak Au Poivre
Mix all ingredients in a large bowl and form patties
Grill about 4-5 minutes each side
Top with extra Soppin’ Sauce before serving.
From HEB
½ cup Texas on the Plate Bodacious Soppin’ Sauce
2 lbs ground beef
2 T Adams’ Reserve Steak Au Poivre
Mix all ingredients in a large bowl and form patties
Grill about 4-5 minutes each side
Top with extra Soppin’ Sauce before serving.
Thursday, June 2, 2011
May 28th through June 1st
May 28th Saturday
David went to play disc golf, I went to see Bridesmaids with Marlo and Christy
I got home at 3 and David left to play with Island Texas. He is a fill in on the bongos! He loves it! He also sang and played other back up instruments! Ask him about it!
I went to graduation!
This is Anthony, one of my favorite kids!
Sunday May 29th
Went to the Llano river with the Buda Malotts, Pullins, Austin Malotts, Henderson's, and of course the Tips (since it is their house). We ALWAYS have a great time!
Monday May 30th
Slow day, David and I sat around, ran a few errands and Supper with Buda Malotts, Growts by the pool.
May 31st
Jd and Travis- our soldier! came for dinner
Chicken Diane over buttered noodles.
Heat 1 T oil in a non stick skillet over med-high heat.
Add 2 salt and peppered chicken breasts (skinless, boneless)
Cook 6 minutes, flip and cook 6 more minutes. Remove chicken to a plate and tent with foil.
In the skillet melt 1 T butter and 1 T shallots. Cook 30 seconds. Add 1 T minced garlic and cook 30 seconds more. Add 3 T brandy (or chicken broth) 2 t dijon mustard, 2 t Worcestershire, stir well. Remove from fire. Add 1/4 cup half and half, salt and pepper. Return to heat and add chicken. Turn to coat in sauce. Remove chicken to a serving dish and top with sauce.
Wednesday June 1st
The yummiest crab cakes and mac and cheese
Almond Basil Crab Cakes with Yogurt-caper sauce
For the crab cakes, whisk
1/4 cup mayonnaise
1 egg whites, beaten
2 t Dijon mustard
2 t Worcestershire sauce
1/4 t salt
1/4 t pepper
1-2 or 3-4 dashes Tabasco sauce
Toss:
1/4 cup finely crushed saltines
1/4 cup slices almonds, toasted and finely chopped
2 T chopped fresh basil
8 oz jumbo lump crabmeat, drained
2 t oil
For the sauce, Whisk:
1/3 cup plain yogurt
2 T chopped fresh basil
2 t minced capers
1 t minced garlic
1/2 t fresh lemon juice
black pepper to taste
Set aside
Stir saltine mixture into mayonnaise mixture, then gently fold in crabmeat to avoid breaking up lumps.
Form 4 cakes from crab mixture and place on plate. Chill for 15 minutes
heat oil in a non stick skillet over med -high heat until it shimmers. Cook crab cakes 3 minutes, then flip, cover and cook 3 minutes more. Serve crab cakes with sauce.
Fo
David went to play disc golf, I went to see Bridesmaids with Marlo and Christy
I got home at 3 and David left to play with Island Texas. He is a fill in on the bongos! He loves it! He also sang and played other back up instruments! Ask him about it!
I went to graduation!
This is Anthony, one of my favorite kids!
Sunday May 29th
Went to the Llano river with the Buda Malotts, Pullins, Austin Malotts, Henderson's, and of course the Tips (since it is their house). We ALWAYS have a great time!
Monday May 30th
Slow day, David and I sat around, ran a few errands and Supper with Buda Malotts, Growts by the pool.
May 31st
Jd and Travis- our soldier! came for dinner
Chicken Diane over buttered noodles.
Heat 1 T oil in a non stick skillet over med-high heat.
Add 2 salt and peppered chicken breasts (skinless, boneless)
Cook 6 minutes, flip and cook 6 more minutes. Remove chicken to a plate and tent with foil.
In the skillet melt 1 T butter and 1 T shallots. Cook 30 seconds. Add 1 T minced garlic and cook 30 seconds more. Add 3 T brandy (or chicken broth) 2 t dijon mustard, 2 t Worcestershire, stir well. Remove from fire. Add 1/4 cup half and half, salt and pepper. Return to heat and add chicken. Turn to coat in sauce. Remove chicken to a serving dish and top with sauce.
Wednesday June 1st
The yummiest crab cakes and mac and cheese
Almond Basil Crab Cakes with Yogurt-caper sauce
For the crab cakes, whisk
1/4 cup mayonnaise
1 egg whites, beaten
2 t Dijon mustard
2 t Worcestershire sauce
1/4 t salt
1/4 t pepper
1-2 or 3-4 dashes Tabasco sauce
Toss:
1/4 cup finely crushed saltines
1/4 cup slices almonds, toasted and finely chopped
2 T chopped fresh basil
8 oz jumbo lump crabmeat, drained
2 t oil
For the sauce, Whisk:
1/3 cup plain yogurt
2 T chopped fresh basil
2 t minced capers
1 t minced garlic
1/2 t fresh lemon juice
black pepper to taste
Set aside
Stir saltine mixture into mayonnaise mixture, then gently fold in crabmeat to avoid breaking up lumps.
Form 4 cakes from crab mixture and place on plate. Chill for 15 minutes
heat oil in a non stick skillet over med -high heat until it shimmers. Cook crab cakes 3 minutes, then flip, cover and cook 3 minutes more. Serve crab cakes with sauce.
Fo
Wednesday, June 1, 2011
May 23rd through 27
Monday - David was at class
Tuesday - Bunco for me but I made David
Chicken Chimichangas
1/4 cups chicken broth
1 T minced canned chipotle
1/2 cup long-grain white rice
salt and pepper
2 boneless, skinless chicken breast, trimmed
1 T vegetable oil
1 onion, chopped fine
2 garlic cloves, minced
1 t chili powder
1/2 t ground cumin
1 can pinto beans, rinced
4 oz cheddar cheese shredded
1/3 cup chopped fresh cilantro
1 T all purpose flour
1 T water
4 flour tortillas
1. Preheat oven to 375 degrees. Whisk broth and chipotle together in 2 cup liquid measuing cup. Combine 1/2 cup chipotle broth, rice and 1/4 t salt in a bowl. Cover bowl and microwave until liquid is completely absorbed, about 5 minutes. Meanwhile, pat chicken dry with paper towels and season with salt and pepper.
2. heat oil in pan, add onion and cook until softened, about 5 minutes. Stir in garlic, chili powder and cumin and cook until fragrant, about 30 seconds. Add remaining 3/4 chipotle broth, parcooked rice and beans and bring to boil.
3. Reduce heat to medium low, add chicken and cook, covered until chicken registers 160 degrees and rice is tender, about 15 minutes, flipping chicken half-way through. Transfer chicken to cutting board, and rest for 5 to 10 minutes. Cut chicken into 1/2 inch pieces and combine with rice and bean mixture, cheddar, and cilantro in large bowl. Wash now empty pot.
4. Heat tortillas in microwave, covered, until pliable about 1 minute. Working 1 at a time, place 1/4 of chicken mixture in center of warm tortilla. Wrap top and bottom of tortilla tightly over filling. place end side down. Drizzle oil over top and spread oil with fingers.
5. Cook in an oven until lightly brown.
NOTE: The original recipe calls for the chimichangas to be fried but oven baking them is just fine.
Wednesday - HHS Faculty party
Thursday -
Pesto Chicken Melt
8 strips of bacon cooked
Combine
2 cups shredded cooked chicken
1/4 cup purchased sun dried tomato pesto
1/4 cup slivered red onion (did not put it in)
To Assemble:
2 ciabatta rolls or kaiser buns, split
4 T mayonnaise
8 thin slices tomato
black pepper to taste
top with 1 cup shredded Gruyere or Swiss cheese
Preheat broiler with rack 6 inches from the element
Cook bacon in a skillet over medium heat. Transfer bacon to a paper towel lines plate.
Combine chicken, pesto and onion in a bowl while bacon cooks
To assemble sandwiches, spread cut sides of rolls with 1 T mayonnaise. Top each with 2 tomato slices and season with pepper. Place 2 strips of bacon over tomatoes. Arrange 1/2 cup chicken mixture on each serving. Place sandwiches on a broiler pan or baking sheet; broil 3-5 minutes
Top each sandwich with 1/4 cup cheese. Return pan to oven and broil until cheese begins to brown, 3-5 minutes.
Romaine Salad with lemon cream dressing
Whisk
1/4 cup sour cream
2 T fresh lemon juice
1 T shredded Parmesan
1 t Dijon mustard
salt and pepper to taste
2 cups chopped romaine lettuce
Whisk together sour cream, lemon juice, Parmesan and Dijon in a large bowl; season with salt and pepper. Toss with lettuce to coat.
Friday - Last day!! went out to eat at Logan's Roadhouse
Tuesday - Bunco for me but I made David
Chicken Chimichangas
1/4 cups chicken broth
1 T minced canned chipotle
1/2 cup long-grain white rice
salt and pepper
2 boneless, skinless chicken breast, trimmed
1 T vegetable oil
1 onion, chopped fine
2 garlic cloves, minced
1 t chili powder
1/2 t ground cumin
1 can pinto beans, rinced
4 oz cheddar cheese shredded
1/3 cup chopped fresh cilantro
1 T all purpose flour
1 T water
4 flour tortillas
1. Preheat oven to 375 degrees. Whisk broth and chipotle together in 2 cup liquid measuing cup. Combine 1/2 cup chipotle broth, rice and 1/4 t salt in a bowl. Cover bowl and microwave until liquid is completely absorbed, about 5 minutes. Meanwhile, pat chicken dry with paper towels and season with salt and pepper.
2. heat oil in pan, add onion and cook until softened, about 5 minutes. Stir in garlic, chili powder and cumin and cook until fragrant, about 30 seconds. Add remaining 3/4 chipotle broth, parcooked rice and beans and bring to boil.
3. Reduce heat to medium low, add chicken and cook, covered until chicken registers 160 degrees and rice is tender, about 15 minutes, flipping chicken half-way through. Transfer chicken to cutting board, and rest for 5 to 10 minutes. Cut chicken into 1/2 inch pieces and combine with rice and bean mixture, cheddar, and cilantro in large bowl. Wash now empty pot.
4. Heat tortillas in microwave, covered, until pliable about 1 minute. Working 1 at a time, place 1/4 of chicken mixture in center of warm tortilla. Wrap top and bottom of tortilla tightly over filling. place end side down. Drizzle oil over top and spread oil with fingers.
5. Cook in an oven until lightly brown.
NOTE: The original recipe calls for the chimichangas to be fried but oven baking them is just fine.
Wednesday - HHS Faculty party
Thursday -
Pesto Chicken Melt
8 strips of bacon cooked
Combine
2 cups shredded cooked chicken
1/4 cup purchased sun dried tomato pesto
1/4 cup slivered red onion (did not put it in)
To Assemble:
2 ciabatta rolls or kaiser buns, split
4 T mayonnaise
8 thin slices tomato
black pepper to taste
top with 1 cup shredded Gruyere or Swiss cheese
Preheat broiler with rack 6 inches from the element
Cook bacon in a skillet over medium heat. Transfer bacon to a paper towel lines plate.
Combine chicken, pesto and onion in a bowl while bacon cooks
To assemble sandwiches, spread cut sides of rolls with 1 T mayonnaise. Top each with 2 tomato slices and season with pepper. Place 2 strips of bacon over tomatoes. Arrange 1/2 cup chicken mixture on each serving. Place sandwiches on a broiler pan or baking sheet; broil 3-5 minutes
Top each sandwich with 1/4 cup cheese. Return pan to oven and broil until cheese begins to brown, 3-5 minutes.
Romaine Salad with lemon cream dressing
Whisk
1/4 cup sour cream
2 T fresh lemon juice
1 T shredded Parmesan
1 t Dijon mustard
salt and pepper to taste
2 cups chopped romaine lettuce
Whisk together sour cream, lemon juice, Parmesan and Dijon in a large bowl; season with salt and pepper. Toss with lettuce to coat.
Friday - Last day!! went out to eat at Logan's Roadhouse
May 21st and 22nd
Saturday we went to Luling with my parents to eat at City Market. City Market is 5th in the state! Yummy!!!
Saturday, David went to play in a tourneyment! He won 2nd place! Yeah!
Saturday, David went to play in a tourneyment! He won 2nd place! Yeah!
Friday, May 20, 2011
I continue to catch up.... up to day 140
May 11 - Grilled cod with lemon butter caper sauce YUCK
Will not even post the recipe, YUCK.
May 12 - Frittata de pasta con mozzarella - this tasted good but we got sick to our stomach. Even if there was nothing wrong with this, we won't eat it again, EVER.
May 13 - Baked Potato with roasted chicken, broccoli This was really good!
just a basic
May 14 - Audi and Crystal's wedding
May 15 - Patty Melt
2 tablespoons butter, softened
4 slices rye bread
Salt and freshly ground pepper, to taste
1 1/2 pound fresh ground round (divided and shaped into 2 oval burgers)
1 tablespoon olive oil
1 small red onion, peeled and sliced into rings
2 to 3 slices Swiss cheese
Directions
Melt butter over flat top griddle or large cast-iron skillet and toast rye bread slices. Season and grill burgers on flat top. Cook to medium-rare. Put olive oil on griddle and grill onions until caramelized. Melt cheese slices over each burger. Assemble pattymelt by placing cheeseburgers over one slice each rye toast, top with caramelized onions and remaining slices of rye toast.
This was really greasy. Probably won't make it again.
May 16 - David at class
May 17 - Cilantro chicken, smashed potatoes, corn
The chicken is in a package at HEB and in the fajita area. It is VERY good.
Smashed potatoes
Yukon potatoes boiled until soft. put in a baking dish and smashed till 1 inch thick, topped with kosher salt and olive oil. Broil until turning brown.
May 18 - lo mein - YUCK - could not even finish it!
May 19 - out to eat
May 20 - Day 140 Pork Loin, french fries and roasted cauliflower
Will not even post the recipe, YUCK.
May 12 - Frittata de pasta con mozzarella - this tasted good but we got sick to our stomach. Even if there was nothing wrong with this, we won't eat it again, EVER.
May 13 - Baked Potato with roasted chicken, broccoli This was really good!
just a basic
May 14 - Audi and Crystal's wedding
May 15 - Patty Melt
2 tablespoons butter, softened
4 slices rye bread
Salt and freshly ground pepper, to taste
1 1/2 pound fresh ground round (divided and shaped into 2 oval burgers)
1 tablespoon olive oil
1 small red onion, peeled and sliced into rings
2 to 3 slices Swiss cheese
Directions
Melt butter over flat top griddle or large cast-iron skillet and toast rye bread slices. Season and grill burgers on flat top. Cook to medium-rare. Put olive oil on griddle and grill onions until caramelized. Melt cheese slices over each burger. Assemble pattymelt by placing cheeseburgers over one slice each rye toast, top with caramelized onions and remaining slices of rye toast.
This was really greasy. Probably won't make it again.
May 16 - David at class
May 17 - Cilantro chicken, smashed potatoes, corn
The chicken is in a package at HEB and in the fajita area. It is VERY good.
Smashed potatoes
Yukon potatoes boiled until soft. put in a baking dish and smashed till 1 inch thick, topped with kosher salt and olive oil. Broil until turning brown.
May 18 - lo mein - YUCK - could not even finish it!
May 19 - out to eat
May 20 - Day 140 Pork Loin, french fries and roasted cauliflower
WAY behind
May 3- movie - Thor..out to eat
May 4 - out to eat
May 5 - out to eat
May 6 - chicken breasts with sun dried tomatoes and chile cream sauce
1/2 cup sun-dried tomatoes (not oil packed, coarsely chopped (can get julianned tomatoes at HEB)
1 dried pasilla chile, coarsely chipped (in a Fiesta package on the spice aisle)
1 cup boilding water
4 boneless chicken breast halves
3/4 t salt, divided
1/2 t pepper divided
1/3 cuip minced shallots
4 garlic cloves, minced
3 T chopped fresh basil
1 cup heavy whipping cream
1. Soak sun-dried tomatoes and chile in boiling water in small bowl 20 to 30 minutes or until softened. Drain, reserving soaking liquid (about 1/4 cup),
2. Sprinkle chicken with 1/2 t of the salt and 1/4 t of pepper. Heat 1 T of the oil in large skillet over medium-high heat until hot. Cook chicken 8 to 10 minutes or until browned, turning once. Remove chicken, cover loosely with foil.
3. Heat remaining 1 T oil in same skillet. Cook and stir sun-dried tomatoes, chile, shallots, garlic and basil 4 minutes or until soft. Add cream; bring to a boil over high heat, stirring to scrape up any browned bits from bottom of skillet. Simmer 3 minutes or until thickened. Stir in reserved 1/4 cup soaking liquid and remmaining 1/4 t each salt and pepper. Serve sauce over chicken.
May 7 - hamburgers at Em and Cynthias
May 8 - fajitas, beans, ice cream sundays
May 9 - Crunchy Chicken Salad
1/3 cup olive oil
3 T sugar
3 T white vinegar
1 T poppy seeds
1/4 t black pepper
1 large head Bibb lettuce, washed
2 cups diced cooked chicken about 3/4 pound
3 scallions, sliced
1 cup sliced almonds, toasted
1 cup chow mein noodles
In a small bowl, whisk olive oil, vinegar, sugar, poppy seeds and pepper; set aside.
Chop lettuce; you should have about 8 cups. Transfer to a medium-sized bowl and add chicken, scallions, almonds and noodles. Toss with dressing and serve immediately.
May 10 - Undone Unstuffed Peppers Casserole
1 lb ground beef
2 green peppers, coarsely chopped
3 garlic cloves, minced
2 cups cooked long grain white rice
1 jar 26oz spaghetti sauce
1 1/2 cup five cheese blend, divided.
Preheat oven to 250 degrees
Brown meat with peppers and garlic in a large skillet; drain. Stir in rice, spaghetti sauce and ¾ cup cheese.
Spoon into 2 qt casserole; top with remaining cheese
Bake 25 minutes
May 4 - out to eat
May 5 - out to eat
May 6 - chicken breasts with sun dried tomatoes and chile cream sauce
1/2 cup sun-dried tomatoes (not oil packed, coarsely chopped (can get julianned tomatoes at HEB)
1 dried pasilla chile, coarsely chipped (in a Fiesta package on the spice aisle)
1 cup boilding water
4 boneless chicken breast halves
3/4 t salt, divided
1/2 t pepper divided
1/3 cuip minced shallots
4 garlic cloves, minced
3 T chopped fresh basil
1 cup heavy whipping cream
1. Soak sun-dried tomatoes and chile in boiling water in small bowl 20 to 30 minutes or until softened. Drain, reserving soaking liquid (about 1/4 cup),
2. Sprinkle chicken with 1/2 t of the salt and 1/4 t of pepper. Heat 1 T of the oil in large skillet over medium-high heat until hot. Cook chicken 8 to 10 minutes or until browned, turning once. Remove chicken, cover loosely with foil.
3. Heat remaining 1 T oil in same skillet. Cook and stir sun-dried tomatoes, chile, shallots, garlic and basil 4 minutes or until soft. Add cream; bring to a boil over high heat, stirring to scrape up any browned bits from bottom of skillet. Simmer 3 minutes or until thickened. Stir in reserved 1/4 cup soaking liquid and remmaining 1/4 t each salt and pepper. Serve sauce over chicken.
May 7 - hamburgers at Em and Cynthias
May 8 - fajitas, beans, ice cream sundays
May 9 - Crunchy Chicken Salad
1/3 cup olive oil
3 T sugar
3 T white vinegar
1 T poppy seeds
1/4 t black pepper
1 large head Bibb lettuce, washed
2 cups diced cooked chicken about 3/4 pound
3 scallions, sliced
1 cup sliced almonds, toasted
1 cup chow mein noodles
In a small bowl, whisk olive oil, vinegar, sugar, poppy seeds and pepper; set aside.
Chop lettuce; you should have about 8 cups. Transfer to a medium-sized bowl and add chicken, scallions, almonds and noodles. Toss with dressing and serve immediately.
May 10 - Undone Unstuffed Peppers Casserole
1 lb ground beef
2 green peppers, coarsely chopped
3 garlic cloves, minced
2 cups cooked long grain white rice
1 jar 26oz spaghetti sauce
1 1/2 cup five cheese blend, divided.
Preheat oven to 250 degrees
Brown meat with peppers and garlic in a large skillet; drain. Stir in rice, spaghetti sauce and ¾ cup cheese.
Spoon into 2 qt casserole; top with remaining cheese
Bake 25 minutes
Friday, May 6, 2011
May 2 day 122 - May 6 day day 126
Monday - Chicken, Spinach and potato hash
Preheat oven to 450 degrees, place chicken breasts on a rimmed baking sheet. drizzle with olive oil and season with salt, pepper and thyme. Roast until cooked through, 35 minutes. When cool enough to handle. cut chicken into bite-size pieces.
Meanwhile, in a medium saucepan, bring 1 1/2 pound Yukon gold potatoes, cut into 3/4 inch pieces, to a boil in salted water and cook until potatoes are tender when pierced with a knife about 15 minutes; drain.
In a large skillet, heat 4 teaspoons oil over medium-high heat. Add 2 large shallots, diced small, and cook, stirring, until softened, 3 minutes. Add 2 garlic cloves minced, and cook 30 seconds. Add potatoes and cook, stirring often, until browned, 7 minutes. Add 2 T water, scraping up browned bits from pan with a wooden spoon. Cook stirring often, until potatoes are golden brown, 5 minutes. Add chicken and 1/2 pound spinach, trimmed, washed, and coarsely chopped, and cook, stirring, until spinach wilts, about 2 minutes. Season to taste with salt, pepper and fresh lemon juice.
Tuesday - went to see a movie, Thor, and at out before the movie
Wednesday - out to eat hard week!
Thursday - Cinco De Mayo - went to Garcia's...obviously!
Friday -
Preheat oven to 450 degrees, place chicken breasts on a rimmed baking sheet. drizzle with olive oil and season with salt, pepper and thyme. Roast until cooked through, 35 minutes. When cool enough to handle. cut chicken into bite-size pieces.
Meanwhile, in a medium saucepan, bring 1 1/2 pound Yukon gold potatoes, cut into 3/4 inch pieces, to a boil in salted water and cook until potatoes are tender when pierced with a knife about 15 minutes; drain.
In a large skillet, heat 4 teaspoons oil over medium-high heat. Add 2 large shallots, diced small, and cook, stirring, until softened, 3 minutes. Add 2 garlic cloves minced, and cook 30 seconds. Add potatoes and cook, stirring often, until browned, 7 minutes. Add 2 T water, scraping up browned bits from pan with a wooden spoon. Cook stirring often, until potatoes are golden brown, 5 minutes. Add chicken and 1/2 pound spinach, trimmed, washed, and coarsely chopped, and cook, stirring, until spinach wilts, about 2 minutes. Season to taste with salt, pepper and fresh lemon juice.
Tuesday - went to see a movie, Thor, and at out before the movie
Wednesday - out to eat hard week!
Thursday - Cinco De Mayo - went to Garcia's...obviously!
Friday -
Sunday, May 1, 2011
Sunday May 1 - day 121
Parmesan crusted chicken in cream sauce
2 c Minute brown rice, uncooked
1 can chicken broth
6 Ritz Crackers, finely crushed
2 T Parmesan cheese
4 small boneless skinless chicken breast halves
2 t vegetable oil
1/3 c Philadelphia Chive and onion cream cheese spread
3/4 lb asparagus spears, trimmed, steamed
Cook rice as directed on package, using 1 1/4 cups of the broth and 1/2 cup water.
Mix cracker crumbs and Parmesan cheese on a plate. Rinse chicken with cold water; shake of excess water. Dip chicken in cracker mixture, turning to coat.
Heat oil in large nonstick skillet on medium heat. Add chicken; cook 5-6 minutes on each side or until chicken is golden brown and cooked through. Place chicken on serving plate. Set aside; keep warm. Add remaining 1/2 cup broth and cream cheese spread to same skillet. Cook on medium heat until mixture just comes to boil, stirring constantly. Simmer 3 minutes or until sauce thickens. Spoon sauce over chicken. Serve rice and asparagus with chicken.
2 c Minute brown rice, uncooked
1 can chicken broth
6 Ritz Crackers, finely crushed
2 T Parmesan cheese
4 small boneless skinless chicken breast halves
2 t vegetable oil
1/3 c Philadelphia Chive and onion cream cheese spread
3/4 lb asparagus spears, trimmed, steamed
Cook rice as directed on package, using 1 1/4 cups of the broth and 1/2 cup water.
Mix cracker crumbs and Parmesan cheese on a plate. Rinse chicken with cold water; shake of excess water. Dip chicken in cracker mixture, turning to coat.
Heat oil in large nonstick skillet on medium heat. Add chicken; cook 5-6 minutes on each side or until chicken is golden brown and cooked through. Place chicken on serving plate. Set aside; keep warm. Add remaining 1/2 cup broth and cream cheese spread to same skillet. Cook on medium heat until mixture just comes to boil, stirring constantly. Simmer 3 minutes or until sauce thickens. Spoon sauce over chicken. Serve rice and asparagus with chicken.
April 30 - Day 120
Spiced-rubbed fish with lemony rice
This was good but it was not great. It needs something spicy. Very bland
4 t butter
1 onion diced small
1 garlic clove, roughly chopped
1 cup basmati rice
1/2 t poppy seeds
1 T finely grated lemon zest, plus 1 T lemon juice
2 c chicken broth
1 medium zucchini halved, cut into 1 in pieces
coarse salt and ground pepper
1 pound cod
2 t Coriander spice Mix (in a small bowl, stir together 1/4 cup ground coriander, 1 T each ground ginger, paprika and coarse salt, 1 1/2 t ground cumin and 1/4 t ground pepper)
In a medium saucepan, heat butter over medium. add onion and garlic, cook stirring occasionally, until onion is soft 4 minutes. Stir in rice and poppy seeds and cook 1 minute. Stir in lemon zest and juice, broth, and zucchini and season with salt and pepper. Bring to a boil over medium-high. Reduce to a simmer, cover and cook 13 minutes. Sprinkle spice mix over fish. Arrange fish snugly in a single layer, spice side up, on top of rice, cover and cook until rice is tender and fish is opaque throughout, 5-7 minutes.
This was good but it was not great. It needs something spicy. Very bland
4 t butter
1 onion diced small
1 garlic clove, roughly chopped
1 cup basmati rice
1/2 t poppy seeds
1 T finely grated lemon zest, plus 1 T lemon juice
2 c chicken broth
1 medium zucchini halved, cut into 1 in pieces
coarse salt and ground pepper
1 pound cod
2 t Coriander spice Mix (in a small bowl, stir together 1/4 cup ground coriander, 1 T each ground ginger, paprika and coarse salt, 1 1/2 t ground cumin and 1/4 t ground pepper)
In a medium saucepan, heat butter over medium. add onion and garlic, cook stirring occasionally, until onion is soft 4 minutes. Stir in rice and poppy seeds and cook 1 minute. Stir in lemon zest and juice, broth, and zucchini and season with salt and pepper. Bring to a boil over medium-high. Reduce to a simmer, cover and cook 13 minutes. Sprinkle spice mix over fish. Arrange fish snugly in a single layer, spice side up, on top of rice, cover and cook until rice is tender and fish is opaque throughout, 5-7 minutes.
April 28th - out to eat April 29th baked potato with chopped beef
Big baked potatoes, butter, sour creme and topped with chopped beef.
DAy 117 April 27
Mom and Dad came over for dinner. I like it when they are my guinea pigs!
Lazy Lasagna chili, cheddar bay biscuits and salad.
1 cup coarsely chopped zucchini
1/2 cup coarsely chopped onion
1 poind sweet Italian turkey sausage (4 links)
2 garlic cloves, pressed
1 jar 26 oz spaghetti sauce
2 cans beef broth
1 cup water
1 1/2 cups uncooked pasta nuggets (radiatore)
2 T snipped basil
Coarsely chop zucchini and onion using a food processor, set zucchini aside, remove casings from sausage; discard casings. Heat skillet over medium heat until hot. Add sausage, onion and garlic. Cook sausage 8-10 minutes or until no longer pink, breaking sausage into crumbles; drain.
Add spaghetti sauce, broth and water; bring to a boil. stir in pasta. Reduce heat; simmer, uncovered, 7 minutes. Stir zucchini into chli; cook 2-4 minutes or until zucchini is tender. Remove from heat; stir basil into soup, if desired. Ladle soup into bowls; serve with garlic bread.
Cheddar Bay Biscuits - PUT THIS SOMEWHERE YOU CAN MAKE IT OFTEN!!
2 3/4 cups Pioneer Baking mix
1/2 t crushed red pepper
3/4 t garlic powder divided
1 cup milk
1 cup shredded cheddar cheese
2 T butter
Preheat oven to to 425 degrees. Combine Pioneer baking mix, red pepper and 1/2 t garlic. Mix with a fork. Stir in milk and cheese until mixture forms a soft dough. Drop 1/4 cup size scoop of cough onto greased cookie sheet. Combine butter and remaining garlic powder. Brush onto the top of dough. Bake 10-12 minutes.
Lazy Lasagna chili, cheddar bay biscuits and salad.
1 cup coarsely chopped zucchini
1/2 cup coarsely chopped onion
1 poind sweet Italian turkey sausage (4 links)
2 garlic cloves, pressed
1 jar 26 oz spaghetti sauce
2 cans beef broth
1 cup water
1 1/2 cups uncooked pasta nuggets (radiatore)
2 T snipped basil
Coarsely chop zucchini and onion using a food processor, set zucchini aside, remove casings from sausage; discard casings. Heat skillet over medium heat until hot. Add sausage, onion and garlic. Cook sausage 8-10 minutes or until no longer pink, breaking sausage into crumbles; drain.
Add spaghetti sauce, broth and water; bring to a boil. stir in pasta. Reduce heat; simmer, uncovered, 7 minutes. Stir zucchini into chli; cook 2-4 minutes or until zucchini is tender. Remove from heat; stir basil into soup, if desired. Ladle soup into bowls; serve with garlic bread.
Cheddar Bay Biscuits - PUT THIS SOMEWHERE YOU CAN MAKE IT OFTEN!!
2 3/4 cups Pioneer Baking mix
1/2 t crushed red pepper
3/4 t garlic powder divided
1 cup milk
1 cup shredded cheddar cheese
2 T butter
Preheat oven to to 425 degrees. Combine Pioneer baking mix, red pepper and 1/2 t garlic. Mix with a fork. Stir in milk and cheese until mixture forms a soft dough. Drop 1/4 cup size scoop of cough onto greased cookie sheet. Combine butter and remaining garlic powder. Brush onto the top of dough. Bake 10-12 minutes.
Day 116 - April 26
Capellini with pine nuts, sun dried tomatoes and chicken
4 oz capellini or angel hair pasta
3 oz dry packed sun dried tomatoes
1 1/2 T olive oil
8 oz chicken breast tenderloins, cut into bite sized pieces
1/8 t salt
3 cloves garlic
1/4-1/2 t red pepper flakes
1/4 c sliced fresh basil
1. Prepare pasta per package directions without adding salt, Meanwhile, soak tomatoes in hot water 10 minutes or until soft. Drain, reserving 1/2 cup of water, and chop.
2. Heat oil in large skillet over medium-high heat while pasta cooks. Season chicken with salt. Add chicken, garlic, and red-pepper flakes to skillet. Cook, stirring, until garlic turns golden 1 1/2 minutes. Stir in tomatoes and reserved water and cook 2 to 3 minutes until chicken is completely cooked.
3. Drain pasta, add to skillet, and toss. Add basil and toss. Divide pasta equally among 4 bowls and sprinkle each with 2 T of pine nuts. Top with more basil, if desired.
4 oz capellini or angel hair pasta
3 oz dry packed sun dried tomatoes
1 1/2 T olive oil
8 oz chicken breast tenderloins, cut into bite sized pieces
1/8 t salt
3 cloves garlic
1/4-1/2 t red pepper flakes
1/4 c sliced fresh basil
1. Prepare pasta per package directions without adding salt, Meanwhile, soak tomatoes in hot water 10 minutes or until soft. Drain, reserving 1/2 cup of water, and chop.
2. Heat oil in large skillet over medium-high heat while pasta cooks. Season chicken with salt. Add chicken, garlic, and red-pepper flakes to skillet. Cook, stirring, until garlic turns golden 1 1/2 minutes. Stir in tomatoes and reserved water and cook 2 to 3 minutes until chicken is completely cooked.
3. Drain pasta, add to skillet, and toss. Add basil and toss. Divide pasta equally among 4 bowls and sprinkle each with 2 T of pine nuts. Top with more basil, if desired.
day 114-16 Fredericksburg for my grandparents anniversary
My grandparents celebrated 70 years of marriage. They are healthy and 91 years old. I love them very much. My grandfather is still in love with my grandmother. He stood up in church and professed his love. We all cried.
Day 112 Apr-21 Thursday Tortilla Chip Casserole
Tortilla Chip Casserole - I got this recipe from my 91 year old grandmother.
1 lb ground beef
1 7 oz package tortilla chips
1 small onion. sliced
1 10 1/2 oz can cream of chicken
1 10 oz can tomatoes with green chiles
2 cups cheddar cheese, grated.
Cook ground beef 5 minutes on high and crumble
Mix soup and tomatoes. Layer in a 2 qt casserole half of the tortilla chips, beef, onion, soup mixture and cheese. Repeat layers. Cook (microwave) uncovered to internal 155 degrees. Using temperature probe or about 12-14 minutes, until cheese is melted and heated through on Medium High. I baked it in the oven until it was bubbly.
1 lb ground beef
1 7 oz package tortilla chips
1 small onion. sliced
1 10 1/2 oz can cream of chicken
1 10 oz can tomatoes with green chiles
2 cups cheddar cheese, grated.
Cook ground beef 5 minutes on high and crumble
Mix soup and tomatoes. Layer in a 2 qt casserole half of the tortilla chips, beef, onion, soup mixture and cheese. Repeat layers. Cook (microwave) uncovered to internal 155 degrees. Using temperature probe or about 12-14 minutes, until cheese is melted and heated through on Medium High. I baked it in the oven until it was bubbly.
Day 108 - April 18, Day 109 - April 19, Day 110- April 20
Monday April 18 David is at school - so I don't cook
Tuesday April 19 we went out to eat
Wednesday April 20 we had Munster Mushroom Chicken with rice a roni
So easy!
2 cups sliced fresh mushrooms
4 t butter
1/2 cup Marsala wine
2 eggs, lightly beaten
2 T milk
3/4 cup dry bread crumbs
4 boneless chicken breast pounded so that they are even in thickness
1 t fresh parsley
1/2 t salt
In a nonstick skillet coated with nonstick spray, cook mushrooms in 2 t butter until tender. Stir in the wine; cook 3-4 minutes loner. Set aside and keep warm.
In a shallow bowl, combine eggs and milk. Place bread crumbs in another shallow bowl. Dip chicken in egg mixture, then in crumbs. Combine the parsley, salt, garlic powder, thyme and pepper; sprinkle over chicken.In a large non stick skillet, cook chicken in remaining butter for 6-7 minutes on each side or until juices run clear. Place chicken on a broiler pan; top with cheese. Broil 3-4 in from the heat for 1-2 minutes or until cheese is melted. Serve with mushroom mixture.
Tuesday April 19 we went out to eat
Wednesday April 20 we had Munster Mushroom Chicken with rice a roni
So easy!
2 cups sliced fresh mushrooms
4 t butter
1/2 cup Marsala wine
2 eggs, lightly beaten
2 T milk
3/4 cup dry bread crumbs
4 boneless chicken breast pounded so that they are even in thickness
1 t fresh parsley
1/2 t salt
In a nonstick skillet coated with nonstick spray, cook mushrooms in 2 t butter until tender. Stir in the wine; cook 3-4 minutes loner. Set aside and keep warm.
In a shallow bowl, combine eggs and milk. Place bread crumbs in another shallow bowl. Dip chicken in egg mixture, then in crumbs. Combine the parsley, salt, garlic powder, thyme and pepper; sprinkle over chicken.In a large non stick skillet, cook chicken in remaining butter for 6-7 minutes on each side or until juices run clear. Place chicken on a broiler pan; top with cheese. Broil 3-4 in from the heat for 1-2 minutes or until cheese is melted. Serve with mushroom mixture.
Saturday, April 16, 2011
Day 105 - April 14 Day 107 - April 16th
Salad with breaded chicken on top
nothing more simple.
April 15th we went out to eat.
Day 107 April 16th
surf and turf with french fries
steak with marinated shrimp on the grill. French Fries baked in a very hot oven.
Shrimp marinated in a zip lock bag with Cayenne pepper, olive oil and garlic.
nothing more simple.
April 15th we went out to eat.
Day 107 April 16th
surf and turf with french fries
steak with marinated shrimp on the grill. French Fries baked in a very hot oven.
Shrimp marinated in a zip lock bag with Cayenne pepper, olive oil and garlic.
April 13
Tortellini with breaded chicken, spaghetti sauce and mozzarella with salad
1 package tortellini cooked according to the package
baked breaded chicken (Like Tyson brand) according to package
heat spaghetti sauce in a bowl
Spoon tortellini on to plate, top with chicken (cut into bite sized pieces), spaghetti sauce and shredded mozzarella
salad in a bowl
This is one of my families favorite dinners and it is so quick and easy.
1 package tortellini cooked according to the package
baked breaded chicken (Like Tyson brand) according to package
heat spaghetti sauce in a bowl
Spoon tortellini on to plate, top with chicken (cut into bite sized pieces), spaghetti sauce and shredded mozzarella
salad in a bowl
This is one of my families favorite dinners and it is so quick and easy.
Tuesday April 12 Day 103
Almond crusted chicken, baked potatoes and spinach
1 cup slivered almonds
2 cups panko bread crumbs
1/2 cup Dijon mustard
3 T honey
1 T finely chopped fresh chives (did not add)
2 large eggs
8 thin-cut boneless, skinless chicken cutlets (I pounded the chicken until it s was 1/2 inch thick)
1 cup vegetable oil
adjust oven rack to middle position and heat oven to 200 degrees. Pulse almonds in food processor until finely ground. Combine ground almonds and bread crumbs in shallow dish. Combine 6 T mustard, honey and chives in a bowl.
beat eggs and remaining mustard in second shallow dish. Pat cutlets dry with paper towels and season with salt and pepper. One at a time coat cutlets lightly with egg mixture and dredge in crumb mixture, pressing to adhere. Transfer cutlets to large plate and let dry 5 minutes.
Heat 1/2 cup oil in large nonstick skillet over medium heat until just smoking. Cook half of cutlets until brow, about 3 minutes per side. Transfer to wire rack set inside rimmed baking sheet and keep warm in oven. Wipe out skillet with paper towel and repeat with remaining oil and chicken. Serve with honey mustard.
1 cup slivered almonds
2 cups panko bread crumbs
1/2 cup Dijon mustard
3 T honey
1 T finely chopped fresh chives (did not add)
2 large eggs
8 thin-cut boneless, skinless chicken cutlets (I pounded the chicken until it s was 1/2 inch thick)
1 cup vegetable oil
adjust oven rack to middle position and heat oven to 200 degrees. Pulse almonds in food processor until finely ground. Combine ground almonds and bread crumbs in shallow dish. Combine 6 T mustard, honey and chives in a bowl.
beat eggs and remaining mustard in second shallow dish. Pat cutlets dry with paper towels and season with salt and pepper. One at a time coat cutlets lightly with egg mixture and dredge in crumb mixture, pressing to adhere. Transfer cutlets to large plate and let dry 5 minutes.
Heat 1/2 cup oil in large nonstick skillet over medium heat until just smoking. Cook half of cutlets until brow, about 3 minutes per side. Transfer to wire rack set inside rimmed baking sheet and keep warm in oven. Wipe out skillet with paper towel and repeat with remaining oil and chicken. Serve with honey mustard.
Monday April 11
Rosemary-Cranberry Roasted Chicken
This is very easy and delish!
3/4 cup cranberry chutney
4 bone-in breast halves, skin removed (I did not use bone in)
3/4 t dried rosemary, crushed
3/4 cup fresh who wheat crumbs ( I used Panko)
1/2 t smoked paprika
Heat over to 375 degrees. Spread 1/4 c of the chutney over top of chicken; sprinkle with rosemary. Combine bread crumbs and paprika in a small bowl; pat over chicken. Spray crumb topping with cooking spray; place chicken on foil-lined rimmed baking sheet.
Bake 25 to 30 minutes or until golden brown and chicken is longer pink in center. Serve with remaining 1/2 cup chutney.
I served this with rice and brocolli casserole
This is very easy and delish!
3/4 cup cranberry chutney
4 bone-in breast halves, skin removed (I did not use bone in)
3/4 t dried rosemary, crushed
3/4 cup fresh who wheat crumbs ( I used Panko)
1/2 t smoked paprika
Heat over to 375 degrees. Spread 1/4 c of the chutney over top of chicken; sprinkle with rosemary. Combine bread crumbs and paprika in a small bowl; pat over chicken. Spray crumb topping with cooking spray; place chicken on foil-lined rimmed baking sheet.
Bake 25 to 30 minutes or until golden brown and chicken is longer pink in center. Serve with remaining 1/2 cup chutney.
I served this with rice and brocolli casserole
Sunday, April 10, 2011
April 8th, 9th
Friday
steak with A-1, french fries, ranch style beans
Just plain steak (with seasoning), baked french fries and ranch style beans
Saturday
out to eat! Worked around the house! My yard looks great! My house is super clean!
Getting ready for the party! ( We are having a surprise party for Marlo at our house)
steak with A-1, french fries, ranch style beans
Just plain steak (with seasoning), baked french fries and ranch style beans
Saturday
out to eat! Worked around the house! My yard looks great! My house is super clean!
Getting ready for the party! ( We are having a surprise party for Marlo at our house)
April 7th Slow cooker White Chicken Chili
JD came for dinner! I really like seeing him (as a guest)!
3 cans cannelini beans, drained and rinsed.
1 16 oz can white hominy drained and rinsed
3 cups chicken broth
salt and pepper
Blend Base: Puree 1 can beans, hominy, broth, and 3/4 t salt in blender until completely smooth. pour into slow cooker.
6 bone in chicken thighs (about 3 lbs) fat trimmed
(I used chicken breasts)
Brown chicken: Pat chicken dry with paper towels and season with salt and pepper. Heat oil in large skillet over med-high heat until just smoking. Cook thighs, skin-side down, until skin is well browned and fat has rendered, about 5 minutes. Remove and discard skin, then add thighs to slow cooker.
Cook aromatics: Pour off all but 2 T fat from skillet. Cook onions, chiles, and 1/2 t salt until golden brown, stirring occasionally, about 8 minutes. Add garlic, cumin, and coriander and cook until fragrant, about 30 seconds Transfer half of onion mixture to slow cooker; reserve remaining mixture in refrigerator.
Finish chili: Add remaining beans to slow cooker. Cover and cook on low until chicken is tender, about 4 hours. Transfer chicken to bowl. When cool enough to handle, discard bones and shred chicken into bite-sized pieces. Stir cilantro, pickled jalapenos, shredded chicken and reserved onion mixture into slow cooker and let war. Serve
I made corn bread with this. Yummy!
3 cans cannelini beans, drained and rinsed.
1 16 oz can white hominy drained and rinsed
3 cups chicken broth
salt and pepper
Blend Base: Puree 1 can beans, hominy, broth, and 3/4 t salt in blender until completely smooth. pour into slow cooker.
6 bone in chicken thighs (about 3 lbs) fat trimmed
(I used chicken breasts)
Brown chicken: Pat chicken dry with paper towels and season with salt and pepper. Heat oil in large skillet over med-high heat until just smoking. Cook thighs, skin-side down, until skin is well browned and fat has rendered, about 5 minutes. Remove and discard skin, then add thighs to slow cooker.
Cook aromatics: Pour off all but 2 T fat from skillet. Cook onions, chiles, and 1/2 t salt until golden brown, stirring occasionally, about 8 minutes. Add garlic, cumin, and coriander and cook until fragrant, about 30 seconds Transfer half of onion mixture to slow cooker; reserve remaining mixture in refrigerator.
Finish chili: Add remaining beans to slow cooker. Cover and cook on low until chicken is tender, about 4 hours. Transfer chicken to bowl. When cool enough to handle, discard bones and shred chicken into bite-sized pieces. Stir cilantro, pickled jalapenos, shredded chicken and reserved onion mixture into slow cooker and let war. Serve
I made corn bread with this. Yummy!
April 6th Enchilada stacks and beans
This is an excellent Dinner!
1 T vegetable oil
1 onion, chopped fine
3 T chili powder
2 t ground cumin
2 (8 oz) cans tomato sauce
3/4 cup chicken broth
1/2 t salt
1 rotisserie chicken, skin discarded, meat shredded into bite size pieces
1 1/2 cup shredded Mexican cheese blen
2 T finely chopped fresh cilantro
12 corn tortillas
Adjust oven rack to middle position and heat oven to 400 degrees. Heat oil in large saucepan over med-high heat until shimmering. Cook onion until softened, about 5 minutes. Add chili powder and cumin and cook until fragrant, about 30 seconds. Stir in tomato sauce, broth and salt and simmer until slightly thickened, about 5 minutes. Cover and keep warm.
Toss chicken, 1/4 cup sauce, 1 cup cheese and cilatro in bowl. (I chopped up 2 T chipotle in adobo for a little heat) Spread 1/2 cup sauce in 8 inch, square baking dish. Stack tortillas on plate and microwave, covered, until pliable, about 1 minute. Top with 4 tortillas and half of remaining sauce. Cover with remaining chicken mixture, tortillas, sauce, and cheese.
Wrap with foil and bake until heated through, about 15 minutes. Remove foil and bake until cheese is lightly browned, about 5 minutes. Serve.
April 5th Chicken fried chicken mashed potatoes peas
HEB makes this really good chicken fried chicken, with gravy, that only has to be cooked in the oven! I made red potato mashed potatoes to go with.
Monday, April 4, 2011
April 4 - Monday - Day
Tex-Mex Chicken and Rice
1 1/2 cups chicken broth
1 cup long grain white rice
salt and pepper
4 boneless, skinless chicken breasts
1 T oil
1 can Ro-Tel
1 can black beans, drained and rinsed
3 cups Frito's, crushed
1 cup shredded cheese
1/3 cup finely chopped fresh cilantro
Adjust oven rack to upper-middle position and heat broiler. Combine 1 cup broth, rice, and 1/2 t salt in a large bowl. Cover with plastic wrap and microwave until liquid is absorbed, 6 to 8 minutes. Pat chicken dry with paper towels and season with salt and pepper. Heat oil in large oven safe skillet over medium-high heat until just smoking. Cook chicken until golden brown, about 3 minutes per side. Transfer to plate.
Add remaining broth, rice, tomatoes, and beans to now-empty skillet and bring to boil. Return chicken and juices to skillet and cook, covered, over med-low heat until chicken is cooked through and rice is tender, 12 to 15 minutes. Transfer chicken to cutting board and tent with foil. Let rest 5 minutes, then cut into 1/2 inch slices. meanwhile, let rice mixture stand, covered, for 5 minutes. Combine Frito's, cheese, and cilantro in a bowl. stir chicken and juices into rice mixture. Sprinkle Frito mixture over chicken-rice mixture and broil until golden, 2 to 3 minutes. This needs something spicy added. We added hot sauce to the top. Serve.
1 1/2 cups chicken broth
1 cup long grain white rice
salt and pepper
4 boneless, skinless chicken breasts
1 T oil
1 can Ro-Tel
1 can black beans, drained and rinsed
3 cups Frito's, crushed
1 cup shredded cheese
1/3 cup finely chopped fresh cilantro
Adjust oven rack to upper-middle position and heat broiler. Combine 1 cup broth, rice, and 1/2 t salt in a large bowl. Cover with plastic wrap and microwave until liquid is absorbed, 6 to 8 minutes. Pat chicken dry with paper towels and season with salt and pepper. Heat oil in large oven safe skillet over medium-high heat until just smoking. Cook chicken until golden brown, about 3 minutes per side. Transfer to plate.
Add remaining broth, rice, tomatoes, and beans to now-empty skillet and bring to boil. Return chicken and juices to skillet and cook, covered, over med-low heat until chicken is cooked through and rice is tender, 12 to 15 minutes. Transfer chicken to cutting board and tent with foil. Let rest 5 minutes, then cut into 1/2 inch slices. meanwhile, let rice mixture stand, covered, for 5 minutes. Combine Frito's, cheese, and cilantro in a bowl. stir chicken and juices into rice mixture. Sprinkle Frito mixture over chicken-rice mixture and broil until golden, 2 to 3 minutes. This needs something spicy added. We added hot sauce to the top. Serve.
April 1, 2, and 3rd
We went out to eat both Friday and Saturday. Oh BTW, Phil's Ice House DOES have the best hamburgers!
Gloria and Gaylynn this is what I had for lunch as leftovers today!
Sunday we had:
Shrimp with Artichokes and Mushrooms
2 pounds extra large shrimp, peeled, deveined and tails discarded
salt and pepper
1/4 olive oil
3 garlic cloves, minced (who measures garlic!)
1/2 t red pepper flakes
10 oz white mushrooms quartered
2 cans artichokes hearts quartered
1/2 cup white wine
3 T butter
2 T finely chopped fresh parsley
Pat shrimp dry with paper towels and season with salt and pepper. Combine shrimp, 1 T oil, garlic and pepper flakes in zip loc bag and refrigerate for 15 minutes
Heat 1 T oil in a large nonstick skillet over med-high heat until shimmering. Cook mushrooms until browned, 6 yo 8 minutes. Add artichokes and cook until lightly browned, about 3 minutes. Transfer vegetables to med bowl and tent with foil.
Heat 1 T oil in skillet over med-high heat until just smoking. Add half shrimp and cook without moving until spotty brown on first side, about 1 minutes, transfer to bowl with vegetables. Repeat with remaining oil and remaining shrimp. Add wine to now-empty skillet and simmer until reduced to 1/3 cup, 1 to 2 minutes. whisk in butter until smooth. Stir in vegetable-shrimp mixture and parsley and simmer until shrimp are cooked through.
Gloria and Gaylynn this is what I had for lunch as leftovers today!
Sunday we had:
Shrimp with Artichokes and Mushrooms
2 pounds extra large shrimp, peeled, deveined and tails discarded
salt and pepper
1/4 olive oil
3 garlic cloves, minced (who measures garlic!)
1/2 t red pepper flakes
10 oz white mushrooms quartered
2 cans artichokes hearts quartered
1/2 cup white wine
3 T butter
2 T finely chopped fresh parsley
Pat shrimp dry with paper towels and season with salt and pepper. Combine shrimp, 1 T oil, garlic and pepper flakes in zip loc bag and refrigerate for 15 minutes
Heat 1 T oil in a large nonstick skillet over med-high heat until shimmering. Cook mushrooms until browned, 6 yo 8 minutes. Add artichokes and cook until lightly browned, about 3 minutes. Transfer vegetables to med bowl and tent with foil.
Heat 1 T oil in skillet over med-high heat until just smoking. Add half shrimp and cook without moving until spotty brown on first side, about 1 minutes, transfer to bowl with vegetables. Repeat with remaining oil and remaining shrimp. Add wine to now-empty skillet and simmer until reduced to 1/3 cup, 1 to 2 minutes. whisk in butter until smooth. Stir in vegetable-shrimp mixture and parsley and simmer until shrimp are cooked through.
March 31
Garden-Fresh Chicken and Rice
2 cups chicken broth
1 cup long grain white rice
salt and pepper
4 boneless, skinless chicken breasts
3 T butter
2 small zucchini, halved lengthwise and sliced thin
1 cup fresh corn
3 scallions sliced thin (I did not put this on it)
Combine 1 cup broth, rice and 3/4 t salt in large bowl. Cover tightly with plastic wrap and microwave until broth is completely absorbed, about 8 minutes. Meanwhile, pat chicken dry with paper towels and season with salt and pepper. Melt 2 T butter in large skillet over medium-high heat. Cook chicken until golden brown, about 3 minutes per side. Transfer to plate.
Melt remaining butter in now-empty skillet. Cook zucchini and corn until browned, about 3 minutes. Transfer to med bowl. Add parcooked rice and remaining broth to skillet and bring to boil. Return chicken , along with any accumulated juices, to skillet and cook, covered, over med-low heat until chicken is cooked through and rice is tender, 12 to 15 minutes. Transfer chicken to cutting board and tent with foil. Stir vegetables and scallions into rice, cover, and let sit until heated through, about 2 minutes. Slice chicken and serve with rice.
This was really good, very light. Perfect for summer!
2 cups chicken broth
1 cup long grain white rice
salt and pepper
4 boneless, skinless chicken breasts
3 T butter
2 small zucchini, halved lengthwise and sliced thin
1 cup fresh corn
3 scallions sliced thin (I did not put this on it)
Combine 1 cup broth, rice and 3/4 t salt in large bowl. Cover tightly with plastic wrap and microwave until broth is completely absorbed, about 8 minutes. Meanwhile, pat chicken dry with paper towels and season with salt and pepper. Melt 2 T butter in large skillet over medium-high heat. Cook chicken until golden brown, about 3 minutes per side. Transfer to plate.
Melt remaining butter in now-empty skillet. Cook zucchini and corn until browned, about 3 minutes. Transfer to med bowl. Add parcooked rice and remaining broth to skillet and bring to boil. Return chicken , along with any accumulated juices, to skillet and cook, covered, over med-low heat until chicken is cooked through and rice is tender, 12 to 15 minutes. Transfer chicken to cutting board and tent with foil. Stir vegetables and scallions into rice, cover, and let sit until heated through, about 2 minutes. Slice chicken and serve with rice.
This was really good, very light. Perfect for summer!
March 30
Green Chile Enchiladas
The recipe is on Old El Paso canned green enchilada sauce. So easy!
roasted chicken cut into small pieces
1 8 oz cream cheese
1 can green chopped chiles
melt the cream cheese and stir until it is all mixed.
Spoon into flour tortillas, cheese, roll up and place edge side down in greased pan. Repeat the process until all of the filling is done. Top with green enchilada sauce. Top with cheese. Bake at 375 degrees until brown on top and bubbly.
The recipe is on Old El Paso canned green enchilada sauce. So easy!
roasted chicken cut into small pieces
1 8 oz cream cheese
1 can green chopped chiles
melt the cream cheese and stir until it is all mixed.
Spoon into flour tortillas, cheese, roll up and place edge side down in greased pan. Repeat the process until all of the filling is done. Top with green enchilada sauce. Top with cheese. Bake at 375 degrees until brown on top and bubbly.
March 29th
HEB has the most wonderful fish at their fish counter. Salmon Chipotle is great! WE had it with the Uncle Ben's microwave rice. Takes 90 seconds in the microwave.
Monday, March 28, 2011
Monday March 28 - Day 87
Chicken Adobo
1 can 14 oz diced tomatoes, drained
3 T minced canned chipotle chiles in adobo sauce
3 garlic cloves, minced
2 t dried oregano
1 1/2 t instant espresso powder
Salt and pepper
6 boneless skinless chicken thighs (I used breasts) cut into 2-inch pieces
2 T vegetable oil
1 onion, chopped
3 T molasses
Process tomatoes in food processor until smooth, set aside. Combine chipotle, garlic, oregano, espresso powder, 1/2 t salt and 1/4 pepper in small bowl, pat chicken dry with paper towels and coat over with chipotle mixture. ( I added the sauce and chicken to a zip lock bag and coat).
Heat 1 T oil in large nonstick skillet over med-high heat until smoking. Cook chicken until golden brown, about 3 minutes per side. Transfer to plate. Heat remaining oil until shimmering. Add onion and cook until browned, 6 to 8 minutes. Stir in processed tomatoes, molasses, and chicken, along with any accumulated juices. Simmer, covered, until chicken is cooked through and sauce is thickened, about 10 minutes. Season with salt and pepper. Serve.
According to David "That's good...really good!"
1 can 14 oz diced tomatoes, drained
3 T minced canned chipotle chiles in adobo sauce
3 garlic cloves, minced
2 t dried oregano
1 1/2 t instant espresso powder
Salt and pepper
6 boneless skinless chicken thighs (I used breasts) cut into 2-inch pieces
2 T vegetable oil
1 onion, chopped
3 T molasses
Process tomatoes in food processor until smooth, set aside. Combine chipotle, garlic, oregano, espresso powder, 1/2 t salt and 1/4 pepper in small bowl, pat chicken dry with paper towels and coat over with chipotle mixture. ( I added the sauce and chicken to a zip lock bag and coat).
Heat 1 T oil in large nonstick skillet over med-high heat until smoking. Cook chicken until golden brown, about 3 minutes per side. Transfer to plate. Heat remaining oil until shimmering. Add onion and cook until browned, 6 to 8 minutes. Stir in processed tomatoes, molasses, and chicken, along with any accumulated juices. Simmer, covered, until chicken is cooked through and sauce is thickened, about 10 minutes. Season with salt and pepper. Serve.
According to David "That's good...really good!"
March 27 - Sunday
Jucy Lucy Burgers
From the episode: Northern Cookout
Straight from the grill, the cheesy center of the Jucy Lucy will be molten hot. Be sure to let the burgers rest for at least 5 minutes before serving.
Serves 4.
Ingredients
1 1/2 pounds 85 percent lean ground beef
1/4 cup milk
1 teaspoon garlic powder
2 slices hearty white sandwich bread , torn into rough pieces
3/4 teaspoon salt
1/2 teaspoon pepper
1 slice deli American cheese (1/2-inch-thick), cut into quarters
Instructions
1.
1. Using potato masher, mash bread, milk, garlic powder, salt, and pepper in large bowl until smooth. Add beef and gently knead until well combined.
2.
2. Divide meat mixture into 4 equal portions. Following related photos, mold each portion of meat around 1 piece of cheese. Transfer patties to plate and refrigerate for 30 minutes or up to 24 hours.
3.
3. Grill burgers over medium fire until well browned and cooked through, 6 to 8 minutes per side. Transfer to plate, tent with foil, and let rest 5 minutes. Serve.
4.
STOVETOP JUCY LUCY BURGERS
Prepare Grilled Jucy Lucy Burgers through step 2. Heat 2 teaspoons vegetable oil in large nonstick skillet over medium heat until just smoking. Add patties and cook until well browned, about 6 minutes. Flip burgers, cover skillet, and continue cooking until well-done, about 6 minutes. Transfer to plate, tent with foil, and let rest 5 minutes. Serve.
* Print
* Email
EMAIL THIS TO A FRIEND
Your Name: Your E-mail: Friend(s) E-mail: Add from my address book Personal Message: Cancel
Equipment Reviews
* Essential Grilling Gadgets
* Pepper Mills
* Top Kitchen Essentials
Step-by-Step
Form a Jucy Lucy
To avoid a burger blowout, it's essential to completely seal in the cheese. Don't worry about overworking the meat-adding milk and bread to the ground beef ensures tender, juicy burgers every time.
1. Using half of each portion of meat, encase the cheese to form a mini burger patty.
2. Mold remaining half-portion of meat around the mini patty and seal the edges to form a ball.
3. Flatten the ball with the palm of your hand, forming a 3/4-inch-thick patty
These were really easy and yummy!
From the episode: Northern Cookout
Straight from the grill, the cheesy center of the Jucy Lucy will be molten hot. Be sure to let the burgers rest for at least 5 minutes before serving.
Serves 4.
Ingredients
1 1/2 pounds 85 percent lean ground beef
1/4 cup milk
1 teaspoon garlic powder
2 slices hearty white sandwich bread , torn into rough pieces
3/4 teaspoon salt
1/2 teaspoon pepper
1 slice deli American cheese (1/2-inch-thick), cut into quarters
Instructions
1.
1. Using potato masher, mash bread, milk, garlic powder, salt, and pepper in large bowl until smooth. Add beef and gently knead until well combined.
2.
2. Divide meat mixture into 4 equal portions. Following related photos, mold each portion of meat around 1 piece of cheese. Transfer patties to plate and refrigerate for 30 minutes or up to 24 hours.
3.
3. Grill burgers over medium fire until well browned and cooked through, 6 to 8 minutes per side. Transfer to plate, tent with foil, and let rest 5 minutes. Serve.
4.
STOVETOP JUCY LUCY BURGERS
Prepare Grilled Jucy Lucy Burgers through step 2. Heat 2 teaspoons vegetable oil in large nonstick skillet over medium heat until just smoking. Add patties and cook until well browned, about 6 minutes. Flip burgers, cover skillet, and continue cooking until well-done, about 6 minutes. Transfer to plate, tent with foil, and let rest 5 minutes. Serve.
EMAIL THIS TO A FRIEND
Your Name: Your E-mail: Friend(s) E-mail: Add from my address book Personal Message: Cancel
Equipment Reviews
* Essential Grilling Gadgets
* Pepper Mills
* Top Kitchen Essentials
Step-by-Step
Form a Jucy Lucy
To avoid a burger blowout, it's essential to completely seal in the cheese. Don't worry about overworking the meat-adding milk and bread to the ground beef ensures tender, juicy burgers every time.
1. Using half of each portion of meat, encase the cheese to form a mini burger patty.
2. Mold remaining half-portion of meat around the mini patty and seal the edges to form a ball.
3. Flatten the ball with the palm of your hand, forming a 3/4-inch-thick patty
These were really easy and yummy!
March 26 - Saturday
Baked Tortellini with Bacon
This was Very rich.
4 slices bacon, sliced crosswise into 1/2 inch pieces
1 small onion
1 clove garlic
salt and pepper
1 T flour
2 cups milk
2 8 oz packages cheese tortellini
1/2 cup Parmesan cheese grated
Heat Broiler with rack in top position in a medium saucepan
cook bacon over medium hear until browned and crisp, about 10 minutes. With a slotted spoon, transfer to a paper towel to drain. Add onion and garlic to pan and season with salt and pepper. Cook, stirring occasionally, until onion is soft about 8 minutes. Add flour and cook, stirring, 30 seconds.
Slowly add milk, whisking constantly. Add tortellini and bring to boil over medium-high, stirring occasionally. Reduce to a simmer, cook, stirring often, until liquid has thickened, about 4 minutes. Remove from heat; stir in bacon and 1/4 cup Parmesan, Transfer to a 2- quart broiler proof baking dish and top with 1/4 cup Parmesan. Boil until top is golden brown, 3 to 5 minutes.
served this with a salad.
This was Very rich.
4 slices bacon, sliced crosswise into 1/2 inch pieces
1 small onion
1 clove garlic
salt and pepper
1 T flour
2 cups milk
2 8 oz packages cheese tortellini
1/2 cup Parmesan cheese grated
Heat Broiler with rack in top position in a medium saucepan
cook bacon over medium hear until browned and crisp, about 10 minutes. With a slotted spoon, transfer to a paper towel to drain. Add onion and garlic to pan and season with salt and pepper. Cook, stirring occasionally, until onion is soft about 8 minutes. Add flour and cook, stirring, 30 seconds.
Slowly add milk, whisking constantly. Add tortellini and bring to boil over medium-high, stirring occasionally. Reduce to a simmer, cook, stirring often, until liquid has thickened, about 4 minutes. Remove from heat; stir in bacon and 1/4 cup Parmesan, Transfer to a 2- quart broiler proof baking dish and top with 1/4 cup Parmesan. Boil until top is golden brown, 3 to 5 minutes.
served this with a salad.
Tuesday, March 22, 2011
Day 82 Tuesday March 22
The week is catching up! Chose an easy supper.
Steak, baked potatoes and salad.
Nothing special!
Steak, baked potatoes and salad.
Nothing special!
Monday, March 21, 2011
March 21 - Day 81
Fish Taco's for supper
Tortilla chile fish fillets from HEB cooked according to the instructions
corn tortillas
slaw in a bag
homemade hot sauce
cheese
Fish Taco sauce
Dressing
1 (8 ounce) container light sour cream
1/2 cup adobo sauce from chipotle peppers
2 tablespoons fresh lime juice
2 teaspoons lime zest
1/4 teaspoon cumin
1/4 teaspoon chili powder
1/2 teaspoon seafood seasoning, such as Old Bay™
salt and pepper to taste
this sauce was very good!
Spanish rice
Easy and delish dinner!
Tortilla chile fish fillets from HEB cooked according to the instructions
corn tortillas
slaw in a bag
homemade hot sauce
cheese
Fish Taco sauce
Dressing
1 (8 ounce) container light sour cream
1/2 cup adobo sauce from chipotle peppers
2 tablespoons fresh lime juice
2 teaspoons lime zest
1/4 teaspoon cumin
1/4 teaspoon chili powder
1/2 teaspoon seafood seasoning, such as Old Bay™
salt and pepper to taste
this sauce was very good!
Spanish rice
Easy and delish dinner!
March 12-20 VACATION
David and I went on Vacation for 9 days! Woohoo! We drove to Amarillo (11 courthouses on the way), spent the night in Amarillo. Left the next morning. Drove on IH 40 to Sante Fe. Saw the Lorreto Church, Mysterious Staircase. So cool. Sante Fe is beautiful! I want to go back. Continued on to Las Vegas. Arrived at 11:30 pm. Long but nice drive.
Stayed with Marielle and Garrett and all of the kids. Loved it! Beautiful house. Garrett took us to Nellis AFB and we saw the petting zoo. David had a great time. Took lots of pictures of him "haming". I will post them soon. Monday night we hung out at the strip. Lots of cool pictures.
Tuesday we got up and went to Chreech AFB. THE THUNDERBIRDS WERE THERE! That was so cool! LOTS AND LOTS of pictures. Thursday afternoon we went to Hoover Dam and took a tour. Amazing.
Tuesday night we were in bed by 9:45. We were exhausted.
Wednesday we went to see Aunt Pat. She looks amazing. Nice visit. We went out to eat at the Golden Nugget and walked Freemont Street. Cool but kinda creepy.
Thursday we left at 6:30 AM and drove to Flagstaff AZ. We stopped at Montezuma's Castle. (Cliff Dwellings). Ate at Beaver Brewing Co. Delish shrimp tacos and a beer. Had a almost flat tire. Sat at a tire store waiting for the tire to be repaired. Got to Santa Rosa, NM at 11:45 pm. Left Friday morning (our anniversary) early and took 10 more court houses pictures. Arrived home at 11:15 pm. Saturday morning got up and drove to Houston to Laura and Frank's wedding. That was one of the BEST weddings I have ever attended. ALL of the Malotts danced! Left dripping with sweat we danced so much. Drove home Saturday night, slept in our own bed YEA! Sunday ran errands. Good Vacation!
Stayed with Marielle and Garrett and all of the kids. Loved it! Beautiful house. Garrett took us to Nellis AFB and we saw the petting zoo. David had a great time. Took lots of pictures of him "haming". I will post them soon. Monday night we hung out at the strip. Lots of cool pictures.
Tuesday we got up and went to Chreech AFB. THE THUNDERBIRDS WERE THERE! That was so cool! LOTS AND LOTS of pictures. Thursday afternoon we went to Hoover Dam and took a tour. Amazing.
Tuesday night we were in bed by 9:45. We were exhausted.
Wednesday we went to see Aunt Pat. She looks amazing. Nice visit. We went out to eat at the Golden Nugget and walked Freemont Street. Cool but kinda creepy.
Thursday we left at 6:30 AM and drove to Flagstaff AZ. We stopped at Montezuma's Castle. (Cliff Dwellings). Ate at Beaver Brewing Co. Delish shrimp tacos and a beer. Had a almost flat tire. Sat at a tire store waiting for the tire to be repaired. Got to Santa Rosa, NM at 11:45 pm. Left Friday morning (our anniversary) early and took 10 more court houses pictures. Arrived home at 11:15 pm. Saturday morning got up and drove to Houston to Laura and Frank's wedding. That was one of the BEST weddings I have ever attended. ALL of the Malotts danced! Left dripping with sweat we danced so much. Drove home Saturday night, slept in our own bed YEA! Sunday ran errands. Good Vacation!
Friday, March 11, 2011
Day 70! Happy Birthday to Opie!
This evening begins the first day of Spring Break!!!
YEA!!!!
I made one the favorites!
Beef and Rice Enchiladas
1 package Rice A Roni Spanish Flavor
1 lb ground meat
2 cans Enchilada Sauce
10 flour tortillas
4 cups shredded Cheddar Cheese ( Who ever measure the cheese out before putting on the top of enchiladas????)
Spray Pam in a 13 X 9 pan. Preheat oven to 350 degrees.
Prepare Rice mix as directed on box.
Brown and drain the ground meat.
Mix the rice and 1 1/4 c sauce
Spoon into flour tortillas top with cheese
Roll the tortilla up and place fold side down in the pan.
top with sauce then remaining cheese.
Cook uncovered for 10 to 15 minutes until cheese is melted.
Have a Great Spring Break!!!!
YEA!!!!
I made one the favorites!
Beef and Rice Enchiladas
1 package Rice A Roni Spanish Flavor
1 lb ground meat
2 cans Enchilada Sauce
10 flour tortillas
4 cups shredded Cheddar Cheese ( Who ever measure the cheese out before putting on the top of enchiladas????)
Spray Pam in a 13 X 9 pan. Preheat oven to 350 degrees.
Prepare Rice mix as directed on box.
Brown and drain the ground meat.
Mix the rice and 1 1/4 c sauce
Spoon into flour tortillas top with cheese
Roll the tortilla up and place fold side down in the pan.
top with sauce then remaining cheese.
Cook uncovered for 10 to 15 minutes until cheese is melted.
Have a Great Spring Break!!!!
Thursday, March 10, 2011
Day 69 March 10
One of my favorites!
Chicken Posole by the way the recipe says $1.50 per serving
2 cloves of garlic, finely chopped
1 1/4 pounds boneless, skinless chicken breast cut into pieces
2 cans (15 oz) white hominy
1 med onion, chopped
1 t dried oregano
1/2 t cumin
1/4 t dried red pepper flakes
2 lard chicken bouillon cubes
4 cups water
1 can petite cut diced tomatoes with jalapenos, drained
1 t lime joince
1/4 t salt
1/4 t pepper
Combine garlic, chicken, hominy, onion, oregano, cumin, red pepper, flakes, bouillon cubes and water in a slow cooker. Cover and cook on high for 3 hours or on low for 5 hours. Remove cover and stir in tomatoes, lime juice, salt and pepper until warmed through. Serve immediately.
Chicken Posole by the way the recipe says $1.50 per serving
2 cloves of garlic, finely chopped
1 1/4 pounds boneless, skinless chicken breast cut into pieces
2 cans (15 oz) white hominy
1 med onion, chopped
1 t dried oregano
1/2 t cumin
1/4 t dried red pepper flakes
2 lard chicken bouillon cubes
4 cups water
1 can petite cut diced tomatoes with jalapenos, drained
1 t lime joince
1/4 t salt
1/4 t pepper
Combine garlic, chicken, hominy, onion, oregano, cumin, red pepper, flakes, bouillon cubes and water in a slow cooker. Cover and cook on high for 3 hours or on low for 5 hours. Remove cover and stir in tomatoes, lime juice, salt and pepper until warmed through. Serve immediately.
Wednesday, March 9, 2011
Wow, What a week! Day 68 March 9, 2011
Saturday and Sunday, David went to a disc golf tournement. I DID NOT COOK! all weekend!
Monday, Tuesday and today we had benchmarks. I had originally had 21 meetings scheduled this week. Due to benchmarks, I had to move all but 6. So between spending the morning in testing, and afternoons in meetings, I barely have had time to think! Cooking was Out of the Question!
Monday we had 8th grade parent meeting from 6:30 to 8pm. Did not cook
Tuesday, JD was here to clean my yard and flower beds, took him out to eat
Wednesday finally got to cook. Tortilla Soup! Yummy!
1 large onion, sliced into thin strips
2 T olive oil
Cook until onion is soft and lightly caramelized
Add the following to the onions:
3 chicken breasts cut in to bit sized pieces
Cook until chicken is not pink anymore.
Add the following to chicken and onions:
1 Qt. Diced Tomatoes
1 Qt. water
1 Qt chicken broth
2 cubes beef broth
1 t cumin (I add lots more)
1 t chili powder
Cilantro leaves
Sliced Jalapenos (if you want it spicier.
Bring to boil and then turn down to simmer. Simmer for 20 minutes.
In the bowl you will eat the soup from put tortilla chips (broken up) in the bottom of the bowl. Add soup on top of chips. Top with shredded cheese and sour cream.
Monday, Tuesday and today we had benchmarks. I had originally had 21 meetings scheduled this week. Due to benchmarks, I had to move all but 6. So between spending the morning in testing, and afternoons in meetings, I barely have had time to think! Cooking was Out of the Question!
Monday we had 8th grade parent meeting from 6:30 to 8pm. Did not cook
Tuesday, JD was here to clean my yard and flower beds, took him out to eat
Wednesday finally got to cook. Tortilla Soup! Yummy!
1 large onion, sliced into thin strips
2 T olive oil
Cook until onion is soft and lightly caramelized
Add the following to the onions:
3 chicken breasts cut in to bit sized pieces
Cook until chicken is not pink anymore.
Add the following to chicken and onions:
1 Qt. Diced Tomatoes
1 Qt. water
1 Qt chicken broth
2 cubes beef broth
1 t cumin (I add lots more)
1 t chili powder
Cilantro leaves
Sliced Jalapenos (if you want it spicier.
Bring to boil and then turn down to simmer. Simmer for 20 minutes.
In the bowl you will eat the soup from put tortilla chips (broken up) in the bottom of the bowl. Add soup on top of chips. Top with shredded cheese and sour cream.
Friday, March 4, 2011
Day 62 and 63
TAKS took all I had yesterday so that Subway cooked last night.
Tonight (Friday March 4)
I made one of David's all time favorite meals. (Ask him!)
Oven Baked Chicken Chimichangas
1/4 cup olive oil
1 onion, chopped fine
1 16 oz can black beans, drained and rinsed
1 package Uncle Ben's Ready Rice
1 rotisserie chicken cut into bite sized pieces
2 t minced canned chipotle chiles in adobo
1 cup shredded MExican cheese blend
1/2 cup finely chopped fresh cilantro
salt and pepper (never use it)
6 LARGE tortillas (10 inch in diameter)
Placed a timmed baking sheet in the oven and heat oven to 450 degrees.
Heat 2 T oil in large skillet over med-high heat until shimmering. Cook onion until sofened, about 3 minutes. Stir in beans, rice, chicken, and chipotle and cook until heated through, about 3 minutes. Off heat, stir in cheese and cilantro. (I don't add the cheese here, I just sprinkle it over the filling after it is in the burrito.)
Stack tortillas on a plate and microwave, covered, until pliable, about 1 minutes. Top warm tortillas with the chicken mixture, leaving 2 in border at bottom. Fold in sides and roll up tightly. Brush wrapped tortillas with remaining oil and arrange, seam-side down, on the pre-heated baking sheet. Bake until crisp and golden, 8 to 10 minutes. Serve!
Top with sour cream and salsa!
Tonight (Friday March 4)
I made one of David's all time favorite meals. (Ask him!)
Oven Baked Chicken Chimichangas
1/4 cup olive oil
1 onion, chopped fine
1 16 oz can black beans, drained and rinsed
1 package Uncle Ben's Ready Rice
1 rotisserie chicken cut into bite sized pieces
2 t minced canned chipotle chiles in adobo
1 cup shredded MExican cheese blend
1/2 cup finely chopped fresh cilantro
salt and pepper (never use it)
6 LARGE tortillas (10 inch in diameter)
Placed a timmed baking sheet in the oven and heat oven to 450 degrees.
Heat 2 T oil in large skillet over med-high heat until shimmering. Cook onion until sofened, about 3 minutes. Stir in beans, rice, chicken, and chipotle and cook until heated through, about 3 minutes. Off heat, stir in cheese and cilantro. (I don't add the cheese here, I just sprinkle it over the filling after it is in the burrito.)
Stack tortillas on a plate and microwave, covered, until pliable, about 1 minutes. Top warm tortillas with the chicken mixture, leaving 2 in border at bottom. Fold in sides and roll up tightly. Brush wrapped tortillas with remaining oil and arrange, seam-side down, on the pre-heated baking sheet. Bake until crisp and golden, 8 to 10 minutes. Serve!
Top with sour cream and salsa!
Day 61 Wednesday
So this is a TAKS week and I am tired! I really needed easy recipes to make so that I did not have to spend a lot of time cooking.
Creamy Chicken and Pasta Bake
1 lb. rotini pasta, uncooked
4 cups broccoli florets
1 lb chicken breasts; cut into bite sized pieces
1 cup chicken broth
4 oz cream cheese cubed
1 cup mozaarella shredded
2 T Parmesan cheese, grated
Heat oven to 375. Cook pasta in a large saucepan as directed on package, adding broccoli for the last 3 minutes.
Meanwhile, heat large nonstick skillet on med-high heat. Add chicken; cook 3 mins or until no longer pink, stirring frequently. Stir in broth, simmer 3 minutes or until chicken is done. Add cream cheese; cook and stir on low heat 1 minutes or until melted. Stir in mozzarella.
Drain pasta and broccoli. Add to chicken mixture; mix lightly. Spoon into 13 x 9 pan, cover.
Bake 15 minutes or until heated through. Sprinkle with remaining cheeses. Bake, uncovered 3 minutes or until melted. Let stand 5 minutes.
Creamy Chicken and Pasta Bake
1 lb. rotini pasta, uncooked
4 cups broccoli florets
1 lb chicken breasts; cut into bite sized pieces
1 cup chicken broth
4 oz cream cheese cubed
1 cup mozaarella shredded
2 T Parmesan cheese, grated
Heat oven to 375. Cook pasta in a large saucepan as directed on package, adding broccoli for the last 3 minutes.
Meanwhile, heat large nonstick skillet on med-high heat. Add chicken; cook 3 mins or until no longer pink, stirring frequently. Stir in broth, simmer 3 minutes or until chicken is done. Add cream cheese; cook and stir on low heat 1 minutes or until melted. Stir in mozzarella.
Drain pasta and broccoli. Add to chicken mixture; mix lightly. Spoon into 13 x 9 pan, cover.
Bake 15 minutes or until heated through. Sprinkle with remaining cheeses. Bake, uncovered 3 minutes or until melted. Let stand 5 minutes.
day 60
Tuesday I made something I have made over and over...but not this year!
Mama Maria's Tamale-Rice Casserole
It is a recipe I got from the HEB magazine.
It is YUMMY and easy!
1 jay Canyon Foods Tortilla Soup
1 Bag 16 oz frozen HEB steamable Spanish Rice
1 package 1 doz cooked tamales of your choice (beef, pork or chicken)
2 cups shredded Mexican-blend cheese
1 can sliced black olives, drained
1/2 to 1 cup chopped green onions ( I never use them )
1. Heat oven to 375 degrees. Coat a 9 X 13 pan with non-stick
2 cook rice in microwave oven according to package directions (cook right in bag; do not cut or open bag). Remove rice carefully; spread over bottom of baking dish.
3. Discard husks from tamales; cut up or break up into bite-size pieces. Layer evenly over rice.
4. Shake Tortilla soup jar to blend; then pour evenly over casserole. Top with shredded cheese and olives.
5. Bake 30 to 40 minutes or until casserole bubbles and cheese melts. Let stand 5 to 10 minutes; garnish with green onions and serve.
Mama Maria's Tamale-Rice Casserole
It is a recipe I got from the HEB magazine.
It is YUMMY and easy!
1 jay Canyon Foods Tortilla Soup
1 Bag 16 oz frozen HEB steamable Spanish Rice
1 package 1 doz cooked tamales of your choice (beef, pork or chicken)
2 cups shredded Mexican-blend cheese
1 can sliced black olives, drained
1/2 to 1 cup chopped green onions ( I never use them )
1. Heat oven to 375 degrees. Coat a 9 X 13 pan with non-stick
2 cook rice in microwave oven according to package directions (cook right in bag; do not cut or open bag). Remove rice carefully; spread over bottom of baking dish.
3. Discard husks from tamales; cut up or break up into bite-size pieces. Layer evenly over rice.
4. Shake Tortilla soup jar to blend; then pour evenly over casserole. Top with shredded cheese and olives.
5. Bake 30 to 40 minutes or until casserole bubbles and cheese melts. Let stand 5 to 10 minutes; garnish with green onions and serve.
Monday, February 28, 2011
Day 57-58
Day 57
Pasta Salad
We made this up while at the grocery store one afternoon.
1 lb bowtie pasta
1 1/2 tub roasted red pepper pesto
1 tub mozarella balls
1 can artichoke hearts cut in 4ths.
1 bag julienned sun dried tomatoes
1 can black olives, sliced
1 package dry hard salami (we like the package already sliced and with peppercorns in it)
Cook the pasta acording to the package.
julienne the salami
cut up the artichokes
slice up the olives (we buy the already sliced)
Mix all ingredients together.
Chill.
Serve with some crusty bread or crackers!
Yummy!
Day 58 we had Shrimp Tacos
I had already cooked shrimp in the freezer. I thawed the out, put them in a ziploc bag, added olive oil and Cayenne pepper. When I was ready to cook them, I put them in a skillet with olive oil and just browned them. We added them to flour tortillas that we had pan browned.
The sour cream sauce:
1/4 cup chopped fresh cilantro
3 tablespoons mayonnaise
3 tablespoons fat sour cream
1 teaspoon grated lime rind
1 1/2 teaspoons fresh lime juice
1/4 teaspoon salt
I added chopped jalapenos.
It was delish!
# 1 garlic clove, minced
Pasta Salad
We made this up while at the grocery store one afternoon.
1 lb bowtie pasta
1 1/2 tub roasted red pepper pesto
1 tub mozarella balls
1 can artichoke hearts cut in 4ths.
1 bag julienned sun dried tomatoes
1 can black olives, sliced
1 package dry hard salami (we like the package already sliced and with peppercorns in it)
Cook the pasta acording to the package.
julienne the salami
cut up the artichokes
slice up the olives (we buy the already sliced)
Mix all ingredients together.
Chill.
Serve with some crusty bread or crackers!
Yummy!
Day 58 we had Shrimp Tacos
I had already cooked shrimp in the freezer. I thawed the out, put them in a ziploc bag, added olive oil and Cayenne pepper. When I was ready to cook them, I put them in a skillet with olive oil and just browned them. We added them to flour tortillas that we had pan browned.
The sour cream sauce:
1/4 cup chopped fresh cilantro
3 tablespoons mayonnaise
3 tablespoons fat sour cream
1 teaspoon grated lime rind
1 1/2 teaspoons fresh lime juice
1/4 teaspoon salt
I added chopped jalapenos.
It was delish!
# 1 garlic clove, minced
February 28th day 59
Prosciutto-wrapped chicken breast with roasted green beans
8 oz green beans
4 t olive oil
salt and pepper
2 chicken breast
4 slices Prosciutto
Heat broiler. Toss green beans with 2 t olive oil. Season with salt and pepper and push to one side of the pan.
Season chicken with salt and pepper, wrap with Proscuitto. Place chicken seam side down, on the other side of the pan. Rub with remaining teaspoon of oil.
Broil until chicken is opaque throughout, 15 to 20 minutes. Serve chicken and green beans.
This is absolutely wonderful!
8 oz green beans
4 t olive oil
salt and pepper
2 chicken breast
4 slices Prosciutto
Heat broiler. Toss green beans with 2 t olive oil. Season with salt and pepper and push to one side of the pan.
Season chicken with salt and pepper, wrap with Proscuitto. Place chicken seam side down, on the other side of the pan. Rub with remaining teaspoon of oil.
Broil until chicken is opaque throughout, 15 to 20 minutes. Serve chicken and green beans.
This is absolutely wonderful!
Friday, February 25, 2011
Friday Feb 25, 2011 Day 56
Well tonight is hash! This is a recipe that my mom gave me when we got married. This is one of our old standbys.
1 lb ground meat browned and drained
Cook the ground meat and add onions (I add freeze dried onions) salt and pepper
When meat is brown, drain off the grease
2 large potatoes sliced thin. Add enough water to cover the potatoes
cook until the potatoes are done.
Turn off the fire.
Add 1 can of pork and beans
Stir well.
EAT!
So easy and so filling.
1 lb ground meat browned and drained
Cook the ground meat and add onions (I add freeze dried onions) salt and pepper
When meat is brown, drain off the grease
2 large potatoes sliced thin. Add enough water to cover the potatoes
cook until the potatoes are done.
Turn off the fire.
Add 1 can of pork and beans
Stir well.
EAT!
So easy and so filling.
Wednesday, February 23, 2011
Day 49-52 February 20 - 22
We have been bad this weekend.
Friday night we were at Patsy's Cowgirl Cafe
Saturday we went out to eat
Sunday I did not have to make anything! It was my family's party for my birthday! Mom brought chicken spaghetti! I love her Chicken Spaghetti! Mom and Dad, Wendy Matthew and Joseph all came. It would have been perfect if JD had been there but he had to work! Happy Birthday to me!
Monday night I made Chicken Stuffing Casserole.
2 large potatoes, peeled and cubed
2 medium carrots, coarsely chopped.
1 package (8oz) crushed corn bread stuffing
1/2 cup butter, melted
3 cups cubed cooked chicken
1 can condensed cream of chicken soup, undiluted
1 can condensed cream of celery soup, undiluted
1 cup chicken broth
Place 1 in of water in a saucepan; add potatoes and carrots. Bring to a boil. Reduce heat; cover and simmer for 5-7 minutes or until crisp-tender, Drain and set aside.
Toss the stuffing and butter; spread half in a greased 13X9 pan. Top with chicken. In a large bowl, combine the soups, broth, potatoes and carrots; spread evenly over the chicken. Sprinkle with remaining stuffing mixture. Bake, uncovered, at 350 degrees for 40-45 minutes or until heated through.
Last night I made a really good meal.
Lemon chicken risotto!
1 cup Arborio rice
4 cups low-sodium chicken broth
6 tablespoons butter
1 onion, chopped fine
2 garlic cloves, minced
1 rotisserie chicken, skin discarded, cut into bite-sized pieces
1/2 cup chipped fresh basil
2 t graded zest and 2 T juice from 1 lemon
1 cup grated Parmesan cheese, plus extra for serving
salt and pepper
Combine rice, 2 cups broth and t T butter in a large bowl. Wrap tightly with plastic wrap and microwave until rice is softened and most of the liquid is absorbed. 10 t 16 minutes.
Meanwhile, melt additional 2 T butter in medium saucepan over medium heat. Stir in onion and cook until softened, about 3 minutes. Stir in garlic and cook until fragrant, about 30 seconds. Stir in hot rice mixture and remaining broth and simmer, stirring constantly, until rice is tender, 5 to 7 minutes. Stir in chicken and cook until through, about 1 minute.
Off heat, stir in basil, lemon zest, lemon juice, Parmesan and remaining butter. Season with salt and pepper. Serve, passing additional Parmesan at table.
Friday night we were at Patsy's Cowgirl Cafe
Saturday we went out to eat
Sunday I did not have to make anything! It was my family's party for my birthday! Mom brought chicken spaghetti! I love her Chicken Spaghetti! Mom and Dad, Wendy Matthew and Joseph all came. It would have been perfect if JD had been there but he had to work! Happy Birthday to me!
Monday night I made Chicken Stuffing Casserole.
2 large potatoes, peeled and cubed
2 medium carrots, coarsely chopped.
1 package (8oz) crushed corn bread stuffing
1/2 cup butter, melted
3 cups cubed cooked chicken
1 can condensed cream of chicken soup, undiluted
1 can condensed cream of celery soup, undiluted
1 cup chicken broth
Place 1 in of water in a saucepan; add potatoes and carrots. Bring to a boil. Reduce heat; cover and simmer for 5-7 minutes or until crisp-tender, Drain and set aside.
Toss the stuffing and butter; spread half in a greased 13X9 pan. Top with chicken. In a large bowl, combine the soups, broth, potatoes and carrots; spread evenly over the chicken. Sprinkle with remaining stuffing mixture. Bake, uncovered, at 350 degrees for 40-45 minutes or until heated through.
Last night I made a really good meal.
Lemon chicken risotto!
1 cup Arborio rice
4 cups low-sodium chicken broth
6 tablespoons butter
1 onion, chopped fine
2 garlic cloves, minced
1 rotisserie chicken, skin discarded, cut into bite-sized pieces
1/2 cup chipped fresh basil
2 t graded zest and 2 T juice from 1 lemon
1 cup grated Parmesan cheese, plus extra for serving
salt and pepper
Combine rice, 2 cups broth and t T butter in a large bowl. Wrap tightly with plastic wrap and microwave until rice is softened and most of the liquid is absorbed. 10 t 16 minutes.
Meanwhile, melt additional 2 T butter in medium saucepan over medium heat. Stir in onion and cook until softened, about 3 minutes. Stir in garlic and cook until fragrant, about 30 seconds. Stir in hot rice mixture and remaining broth and simmer, stirring constantly, until rice is tender, 5 to 7 minutes. Stir in chicken and cook until through, about 1 minute.
Off heat, stir in basil, lemon zest, lemon juice, Parmesan and remaining butter. Season with salt and pepper. Serve, passing additional Parmesan at table.
Saturday, February 19, 2011
Feb 18 - day 48
We went to see Bill's band, Billy Garza and the 40 Guns last night at Patsy's Cowgirl Cafe. I love their band. The food was good! I wish I had "invited" more people to come with us. We will do that next time. It was good to see my in-laws. It is sad we don't see each other more often. I was also happy to see Sherri and Matt. Thank you Teri and Gina for coming out.
Feb 17 - day 47
I had a wonderful dinner with my friends Sharon and Judy. We went to Cracker Barrel. Congrats Grandma Judy, another baby on the way! It is fun to reminisce. I had invited Debbie C and Margie K to join us. We will have to try again in March for Judy's bday.
Wednesday, February 16, 2011
Day 45 and 46
JD cooked this evening! He made stir fry rice with veggies, sesame chicken and egg rolls! It was so good! Last night I was at school until 7 so David picked up food from Cafe 1626. I had Mediterranean salad and David had a hamburger.
Monday, February 14, 2011
Valentine's Day- Failure:(
I can not believe today of all days the food was crap! I made scallops with orange sauce over rice noodles. We ate it but barely could swallow it. We threw the leftovers in the garbage disposal and even the disposal would not eat it (it clogged up!)
Yesterday was an out to eat day. David played disc golf all day.
Yesterday was an out to eat day. David played disc golf all day.
Saturday, February 12, 2011
Day 43
Bruschetta Chicken Bake
Yum Yum!!
1 can 14 1/2 oz diced tomatoes, undrained
1 box 6 oz Stove Top Mix for Chicken
1/2 cup water
2 cloves of garlic
1 1/2 ob chicken breasts, cut in bite-sized pieces
1 tsp dried basil leaves
1 cup mozzarella cheese grated
Pre-heat oven to 400 degrees.
Mix tomatoes, stuffing, water chicken and garlic just until staffing mix is moistened.
Bake 30 minutes or until chicken is cooked through. Top with mozzarella. Cook 5 minutes more or until cheese is melted.
Yum Yum!!
1 can 14 1/2 oz diced tomatoes, undrained
1 box 6 oz Stove Top Mix for Chicken
1/2 cup water
2 cloves of garlic
1 1/2 ob chicken breasts, cut in bite-sized pieces
1 tsp dried basil leaves
1 cup mozzarella cheese grated
Pre-heat oven to 400 degrees.
Mix tomatoes, stuffing, water chicken and garlic just until staffing mix is moistened.
Bake 30 minutes or until chicken is cooked through. Top with mozzarella. Cook 5 minutes more or until cheese is melted.
Thursday, February 10, 2011
one more day on the way to 365
Day 41 and 42
Last night we had homemade chicken noodle soup. Very good. Roasted chicken, chicken broth, 1 can of Veg-all, can of corn, poultry seasoning. WE had this with a loaf of crusty bread.
Tonight it was a new recipe that was SO easy:
Au Gratin Taco Bake
1 lb ground meat
1 box au gratin potatoes
1 can corn, undrained
1 can 14 oz stewed tomatoes
3/4 cup milk
1/2 cup water
2 Tablespoons of taco seasoning (from the package)
1 cup shredded cheddar cheese( does anyone every measure this?)
cook ground meat until no longer pink, drain.
combine meat, potatoes contents of sauce mix, corn, tomatoes, milk, water, and taco seasoning. Bring to boil. Transfer to a greased 2 qt baking dish.
Cover and bake at 350 for 65-70 minutes or until potatoes are tender. Top with cheese. Bake uncovered, 5 minutes longer or until cheese is melted!
Delish!
Last night we had homemade chicken noodle soup. Very good. Roasted chicken, chicken broth, 1 can of Veg-all, can of corn, poultry seasoning. WE had this with a loaf of crusty bread.
Tonight it was a new recipe that was SO easy:
Au Gratin Taco Bake
1 lb ground meat
1 box au gratin potatoes
1 can corn, undrained
1 can 14 oz stewed tomatoes
3/4 cup milk
1/2 cup water
2 Tablespoons of taco seasoning (from the package)
1 cup shredded cheddar cheese( does anyone every measure this?)
cook ground meat until no longer pink, drain.
combine meat, potatoes contents of sauce mix, corn, tomatoes, milk, water, and taco seasoning. Bring to boil. Transfer to a greased 2 qt baking dish.
Cover and bake at 350 for 65-70 minutes or until potatoes are tender. Top with cheese. Bake uncovered, 5 minutes longer or until cheese is melted!
Delish!
Tuesday, February 8, 2011
Day 40
So, we enter into another freezing period. The good news is that the weather guy said tonight that he does not see a freezing period in the next week and a half after tomorrow. After that, we are entering into March and "big" northerners do not come down as far as us! I am from Texas and I really do not like real winter. I like the Texas version of winter.
So tonight I made baked potatoes with chili and queso on top. I am still successful at not repeating a meal.
On another note, my Oma began her new life in a retirement facility. I hope she has a good night.
So tonight I made baked potatoes with chili and queso on top. I am still successful at not repeating a meal.
On another note, my Oma began her new life in a retirement facility. I hope she has a good night.
Friday, February 4, 2011
day 32-25
So the 365 days continues...
Monday we had baked chicken with garlic and herbs, Uncle Ben's rice and cooked squash
Tuesday we had chicken and dumplings...(you want the recipe!)
Wednesday Crock pot chicken
Thursday we went out to eat and then to the district play, Hairspray
Today was a snow day. We had Shrimp Spaghetti.
Chicken and dumplings are easy
in a pot, boil water and put in frozen breasts of chicken (3 or 4 pieces of chicken)and salt in another pot put in a stick of margarine, a bag of baby carrots, 4 ribs of celery chopped. Let the carrots and celery cook while the chicken cooks.
In another pot boil water and cook noodles accord to the package directions.
When the chicken is done, take the chicken out, keeping the water. I usually strain the chicken broth just to get the floaters out. After you cut up the chicken, pour in the carrot and celery with the margarine. Add the cut up chicken, poultry seasoning, and pepper. I taste the water to make sure there is enough salt. Bring to boil. Be sure you have a lid ready.
In a bowl, combine dumpling mix according to the back of the Pioneer mix box. By teaspoon, drop in dumplings into the chicken water by the teaspoon. In between spoonfuls, stir the spoon around in the hot water. There will also be small pieces of dumpling floating around. You want that so that you get a gravy. Keeping adding till all of the dumpling mix is added. Cover and let water boil. Do not take lid off to check. Follow the directions on the back of the Pioneer box.
When done, spoon chicken and dumplings over the noodles. Enjoy!
Monday we had baked chicken with garlic and herbs, Uncle Ben's rice and cooked squash
Tuesday we had chicken and dumplings...(you want the recipe!)
Wednesday Crock pot chicken
Thursday we went out to eat and then to the district play, Hairspray
Today was a snow day. We had Shrimp Spaghetti.
Chicken and dumplings are easy
in a pot, boil water and put in frozen breasts of chicken (3 or 4 pieces of chicken)and salt in another pot put in a stick of margarine, a bag of baby carrots, 4 ribs of celery chopped. Let the carrots and celery cook while the chicken cooks.
In another pot boil water and cook noodles accord to the package directions.
When the chicken is done, take the chicken out, keeping the water. I usually strain the chicken broth just to get the floaters out. After you cut up the chicken, pour in the carrot and celery with the margarine. Add the cut up chicken, poultry seasoning, and pepper. I taste the water to make sure there is enough salt. Bring to boil. Be sure you have a lid ready.
In a bowl, combine dumpling mix according to the back of the Pioneer mix box. By teaspoon, drop in dumplings into the chicken water by the teaspoon. In between spoonfuls, stir the spoon around in the hot water. There will also be small pieces of dumpling floating around. You want that so that you get a gravy. Keeping adding till all of the dumpling mix is added. Cover and let water boil. Do not take lid off to check. Follow the directions on the back of the Pioneer box.
When done, spoon chicken and dumplings over the noodles. Enjoy!
Monday, January 31, 2011
Sunday, January 30, 2011
365 days of new recipes
We started this year with the wild decision to make a new recipe every day and not repeat any of them. I have hundreds of recipes that I have cut out of recipe books and printed off the internet. You know, what sounds good. So we have completed one month and no repeats. Today was Bar-B-Que shrimp and fresh black eyed peas! Both with bacon and onion Yummo! If you want the recipes as I blog them, email me.
Subscribe to:
Comments (Atom)
