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.
Monday, October 31, 2011
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
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