tag:blogger.com,1999:blog-7302158802441158222024-03-08T09:52:32.201-08:00recipesUnknownnoreply@blogger.comBlogger28125tag:blogger.com,1999:blog-730215880244115822.post-88150746000334315302011-04-11T09:41:00.000-07:002011-04-11T09:42:12.913-07:00Creamy Chicken and Rice Soup1 pound of chicken cut into cubes<br />
1/2 cup uncooked rice<br />
1/4 cup chopped onions<br />
2 can of cream of potato soup<br />
1 can chicken broth<br />
1/4 tsp garlic powder<br />
2 cups sliced carrots<br />
1 cup half and half<br />
<br />
place chicken in slow cooker<br />
mix rice, broth, garlic powder, and carrots together and pour over chicken<br />
cover and cook on low 7-8 hours<br />
stir in half and half - cover and cook another 15-30 min until hot.<br />
<br />
{I usually use cream of mushroom instead of cream of potato - just because that what I buy in bulk. I also sometimes mix up step 2 the night before and let it sit in the fridge. It gives the rice a bit of a head start and it's even easier to assemble in the morning}<br />
<br />
*from the cookbook Come Home To DinnerUnknownnoreply@blogger.com0tag:blogger.com,1999:blog-730215880244115822.post-15416603059148907032010-08-21T14:22:00.000-07:002010-08-21T14:23:06.289-07:00Pepperoni Cheese Ravioli1 pkg (25 oz) cheese ravioli<br />
<br />
½# fresh mushrooms sliced<br />
I pkg (3.5oz) sliced pepperoni - diced<br />
1 small onion diced<br />
1 Tbsp butter<br />
1 can (8oz) tomato sauce<br />
¼ cup parmesan cheese grated<br />
½ tsp garlic powder<br />
½ tsp dried basil<br />
½ tsp dried oregano<br />
1/8 tsp cayenne pepper<br />
½ cup sour cream<br />
<br />
Cook ravioli according to package directions.<br />
In lg saucepan, sauté onions, mushroom, & pepperoni in butter until tender.<br />
Stir in tomato sauce, parm cheese, garlic powder, oregano, basil, and cayenne pepper; heat through.<br />
Remove from heat and stir in sour cream.<br />
Drain ravioli and toss with cream sauce.<br />
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<br />
well the kids never like any sauce unless its alfredo, so they didn't even try this one. I loved it. Brian said he liked it, but didn't finish, so I'm not sure if he really liked it or not. I'll probably make it again just because its stuff I always have on hand and its pretty quick to make. By the time the noodles are done, so is the sauce.Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-730215880244115822.post-53790189923170188662010-08-08T19:44:00.000-07:002010-08-08T19:44:51.110-07:00Little Cheddar Meat Loaves1 egg slightly beaten<br />
<br />
1/3 cup quick cooking oats<br />
2 Tbsp ketchup<br />
1 Tbsp dried minced onions<br />
½ pound lean ground beef<br />
Topping:<br />
4 tsp ketchup<br />
4 Tbsp shredded cheddar cheese<br />
<br />
in a large bowl, combine the egg oats, ketchup, and onion.<br />
Crumble beef over mixture and mix well.<br />
Coat 4 muffin cups with non-stick spray; fill ¾ full of meat mixture<br />
Spread ketchup over loaves and bake at 400 degrees for 15 minutes<br />
Sprinkle with cheese and bake 5 minutes longer.<br />
Let stand for 5 minutes before serving<br />
<br />
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Obviously I had t double this one...but it was a quick way to make meat loaf. We told the kids they were cheeseburgers and they all ate it :o) I will spray the cups better next time, or use butter instead of spray because most of them did stick.Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-730215880244115822.post-58740091534892454312010-08-08T19:38:00.000-07:002010-08-08T19:38:00.606-07:00Polynesian Roast Beef1 beef top round roast (about 4 pounds)<br />
<br />
¼ cup flour<br />
1 tsp salt<br />
¼ tsp pepper<br />
1 medium onion sliced<br />
1 can unsweetened sliced pineapple<br />
¼ cup brown sugar<br />
2 Tbsp corn starch<br />
¼ tsp ginger<br />
½ cup beef broth<br />
¼ cup soy sauce<br />
½ tsp minced garlic<br />
1 med bell pepper<br />
<br />
<br />
<br />
Cut roast in half<br />
Combine the flour, salt and pepper; rub over meat.<br />
Place onion in slow cooker; top with roast.<br />
Drain pineapple, reserving juice. Refrigerate pineapple.<br />
In a small bowl combine the brown sugar, cornstarch, and ginger; whisk in broth, soy sauce, garlic, and pineapple juice until smooth.<br />
Pour over meat.<br />
Cover and cook on low 7-8 hours<br />
add pineapple and bell peppers cook 1 hour longer or until peppers are tender.<br />
<br />
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this was a good change from out regular onion soup mix roast. I always use chuck steak because it's my favorite crock pot meat, but that was the only change I made.Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-730215880244115822.post-23990964796096822222010-08-08T19:30:00.000-07:002010-08-08T19:30:02.247-07:00Herbed Chicken Fettuccine1-2 tsp salt free seasoning blend<br />
1 tsp poultry seasoning<br />
1 pound chicken breasts cut into strips<br />
2 Tbsp olive oil<br />
4 Tbsp butter<br />
2/3 cup water<br />
2 Tbsp teriyaki sauce<br />
2 Tbsp onion soup mix<br />
1 envelope herb and garlic soup mix<br />
cooked fettuccine<br />
2 Tbsp Parmesan cheese<br />
1 Tbsp Worcestershire sauce<br />
<br />
Combine seasoning blend and poultry seasoning; sprinkle over chicken.<br />
In a large skillet, saute chicken in oil and 2 Tbsp butter until cooked.<br />
Add water, teriyaki sauce, onion soup mix and 2Tbsp herb and garlic mix.; bring to a boil.<br />
Reduce heat, cover and simmer for 15 minutes.<br />
Meanwhile cook fettuccine according to package directions; drain and add to chicken mixture<br />
Add cheese, remaining butter, Worcestershire sauce and remaining herb & garlic soup mix.<br />
Toss to coat.<br />
<br />
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def use salt FREE seasoning blend! I used Lowery's and it was WAY too salty. other than that, it was very good...we just watered it down a bit to take care of that problem. I couldn't find herb and garlic soup mix at the store, so i used herb and garlic sauce mix. it taste fine...not sure what the difference would be though.Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-730215880244115822.post-18083988408639980022010-08-08T19:12:00.000-07:002010-08-08T19:26:56.145-07:00Tortellini Cesar Salad1 package of cheese tortellini <br />
<br />
1 cup mayo<br />
½ cup milk<br />
½ cup Parmesan cheese grated + extra<br />
3 tbsp lemon juice<br />
2 garlic cloves minced<br />
1 head of romaine lettuce torn or cut into bite size pieces<br />
halved cherry tomatoes - optional<br />
Croutons<br />
<br />
Cook tortellini to package directions<br />
Meanwhile, in a small bowl, combine mayo, milk, Parmesan cheese, lemon juice and garlic: mix well.<br />
Drain and rinse tortellini; place in large bowl.<br />
Add lettuce and dressing, toss to coat.<br />
Serve with extra Parmesan and croutons<br />
<br />
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i took this to a fight party last night and it was a hit. The dressing was flavorful without being overwhelming. It was simple enough to go with the pizza we had, and both the kids and adults ate it. It would be good with fresh mozz balls in it also I think. I didn't add tomatoes because we don't like them, and i didn't have them, but i think it would give the salad more color and make it prettier :o)Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-730215880244115822.post-77618526197814196992010-08-08T19:02:00.000-07:002010-08-08T19:26:39.320-07:00Pasta Primavera1 cup red bell peppers<br />
<br />
1 cup fresh mushrooms<br />
¼ cup onions<br />
3 cloves of garlic<br />
¼ cup butter<br />
2 cups heavy cream<br />
1 tsp dried basil<br />
2 boneless skinless chicken breasts cut into thin strips<br />
½ tsp salt<br />
hot cooked angel hair pasta<br />
<br />
in a large skillet saute the red peppers, mushrooms, onion and garlic in butter.<br />
Add the cream, basil, chicken and salt.<br />
Cook and stir until chicken is cooked through and sauce is slightly thickened.<br />
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<br />
this one was quick and easy and uses stuff I almost always have on hand. The angel hair pasta cooks super fast, so it all takes about 30 minutes to cook. Brian, Brooke and I loved it. Alison ate it, but it wasn't her favorite...and Ellie didn't eat any of it. I think next time I will cut down the cream and find another way to thicken the sauce. It tasted amazing, BUT that's a ton of calories and cholesterol!<br />
<br />
I also think I will add more veggies next time...it would be good with asparagus or carrots, or even cut green beans.Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-730215880244115822.post-41964302859609636122010-05-23T15:39:00.001-07:002010-05-23T15:41:58.738-07:00Basil Pasta Sauce1/2 cup sliced mushrooms<br />
<br />
½ cup sliced green onion<br />
4 garlic cloves minced<br />
2 Tbsp EVOO2 cans diced tomatoes with garlic<br />
4Tbsp chicken broth or white wine<br />
2 Tbsp minced fresh basil<br />
¼ tsp salt<br />
1/2 # Italian sausage cooked and drained<br />
6 Tbsp tomato paste<br />
hot cooked pasta of your choice<br />
<br />
In a saucepan, sauté the mushrooms, onions, and garlic in EVOO.<br />
Add the tomatoes wine or broth, basil and salt; bring to a boil.<br />
Simmer uncovered about 5 minutes.<br />
Stir in the sausage and tomato paste; heat through.<br />
Serve over pasta.Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-730215880244115822.post-54501801256464091312010-05-23T15:28:00.001-07:002010-05-23T15:29:25.133-07:00Bacon and Jack Chicken4 chicken breast halves<br />
<br />
1/2 tsp seasoning salt<br />
4 Tbsp butter<br />
6 strips of bacon halved<br />
½ cup sliced onion<br />
½ cup fresh mushrooms<br />
6oz shredded jack cheese<br />
2 Tbsp grated parmesan<br />
<br />
Sprinkle chicken with seasoning salt.<br />
Cook chicken in butter over med heat for 5-6 minutes on each side, or until done.<br />
Cook bacon over med heat until crisp, remove to paper towels when done.<br />
Sauté onion and mushrooms in drippings, then return chicken to pan<br />
Top with bacon, onion mushrooms and jack cheese.<br />
Cover and let stand for 2-3 minutes or until cheese is melted.<br />
Sprinkle with parmesan cheeseUnknownnoreply@blogger.com0tag:blogger.com,1999:blog-730215880244115822.post-84953845254979416842010-05-23T15:22:00.001-07:002010-05-23T15:29:44.151-07:00Three Cheese Garlic Bread¼ cup butter softened<br />
<br />
½ cup shredded mozzarella cheese<br />
½ cup shredded cheddar cheese<br />
1 Tbsp grated parmesan<br />
¼ tsp garlic powder<br />
1/8 tsp Worcestershire sauce<br />
<br />
Combine all, spread on bread<br />
Bake at 400 degrees for 10-12 minutesUnknownnoreply@blogger.com0tag:blogger.com,1999:blog-730215880244115822.post-37308568307616366902010-05-23T15:15:00.001-07:002011-04-11T09:45:19.553-07:00Spiral Stromboli1 tube (11oz) Crusty French loaf<br />
1 cup shredded mozzarella cheese<br />
1 cup shredded cheddar cheese<br />
¼# salami<br />
¼ # ham<br />
¼ cup roasted red peppers<br />
1Tbsp butter<br />
2-3 Tbsp Parmesan cheese<br />
<br />
Unroll dough and pat into a 14x12in rectangle.<br />
Sprinkle with both cheeses until ½ in of edge.<br />
Top with meat and red peppers.<br />
Roll up starting with the short side, brush with butter, & sprinkle with Parmesan cheese.<br />
Bake at 375 degrees for 25-30 minutes<br />
<br />
{if I have time (which is most times I make this) I use homemade pizza dough instead of tube dough. My pizza dough recipe makes about 3 servings, so I usually have some frozen that I can use just as quick as opening a tube - if I remember to take it out of the freezer that is!}Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-730215880244115822.post-58247062027283517752010-05-09T16:23:00.001-07:002010-05-09T16:23:08.095-07:00garlic lovers chicken½ cup dried bread crumbs<br />
<br />
1/3 cup grated parmesan<br />
2 Tbsp fresh parsley<br />
½ tsp salt<br />
1/8 tsp pepper<br />
¼ cup milk<br />
6 boneless skinless chicken breasts<br />
¼ cup butter melted<br />
1-2 garlic cloves minced<br />
2 Tbsp lemon juice<br />
In large bag, combine first five ingredients.<br />
Place milk in a shallow bowl.<br />
Dip chicken in milk, then shake in crumb mixture<br />
Place in a greased 13x9 in dish<br />
Combine the butter garlic and lemon juice, and drizzle over the chicken<br />
Bake uncovered @ 350 for 25-30 or until chicken is doneUnknownnoreply@blogger.com0tag:blogger.com,1999:blog-730215880244115822.post-59807785224798068732010-05-09T16:18:00.000-07:002010-05-09T16:18:04.340-07:00beef stronganoff6 Tbsp butter<br />
<br />
1# top sirloin or tenderloin<br />
1/3 cup onion<br />
½ cup mushroom<br />
1/8 tsp nutmeg<br />
½ tsp tarragon<br />
1 cup sour cream<br />
<br />
Melt half of the butter, add meat. Remove when cooked<br />
Add onions to pan, then add to meat<br />
Add mushroom & spices to pan; cook till tender<br />
Add sour cream & heat through<br />
Combine all back into the pan<br />
Serve over egg noodlesUnknownnoreply@blogger.com0tag:blogger.com,1999:blog-730215880244115822.post-46444741507733424982010-05-09T16:15:00.000-07:002010-05-09T16:15:58.944-07:00basil pasta2 ½ cups uncooked small tube pasta <br />
1 small onion chopped<br />
1-3 Tbsp olive oil<br />
2-3 Tbsp dried basil<br />
1 cup shredded mozzarella cheese<br />
<br />
Cook pasta according to package directions.<br />
Meanwhile in a skillet, sauté onion in oil until tender<br />
Stir in basil and cook for 1 minute<br />
Drain pasta and add to the basil mixture<br />
Remove from heat and stir in cheese until it begins to meltUnknownnoreply@blogger.com0tag:blogger.com,1999:blog-730215880244115822.post-71445359184378723952010-05-09T16:11:00.000-07:002010-05-09T16:11:06.324-07:00chicken marsala with pancetta and creamEVOO<br />
<br />
2 oz pancetta<br />
Mushrooms<br />
Flour for dredging<br />
½ pound chicken<br />
Coarse salt<br />
Pepper<br />
½ cup marsala wine<br />
2-4 Tbsp heavy cream<br />
<br />
-sauté pancetta and mushrooms until meat is crisp – remove to plate or bowl<br />
-season chicken with salt and pepper<br />
-dredge chicken in flour and add to pan<br />
-remove chicken when cooked and drain fat<br />
-add marsala and scrape browned bits<br />
-cook until marsla is reduced by ¼ <br />
-stir in cream and boil until it slightly thickens<br />
-return chicken, mushrooms and pancetta – turn to coat<br />
-reheat for 30 sec to 1 min<br />
-serve with sauceUnknownnoreply@blogger.com0tag:blogger.com,1999:blog-730215880244115822.post-82794956290298831792010-05-09T16:05:00.000-07:002010-05-09T16:05:19.391-07:00beef stroganoff6 Tbsp butter <br />
1# top sirloin or tenderloin<br />
1/3 cup onion<br />
½ cup mushroom<br />
1/8 tsp nutmeg<br />
½ tsp tarragon<br />
1 cup sour cream<br />
<br />
Melt half of the butter, add meat. Remove when cooked<br />
Add onions to pan, then add to meat<br />
Add mushroom & spices to pan; cook till tender<br />
Add sour cream & heat through<br />
Combine all back into the pan<br />
Serve over egg noodlesUnknownnoreply@blogger.com0tag:blogger.com,1999:blog-730215880244115822.post-71048936118653499092010-05-01T16:13:00.000-07:002010-05-01T16:13:08.770-07:00Teriyaki burgers1- 8oz can water chestnuts, chopped<br />
1/3 cup teriyaki sauce<br />
2 Tbsp green onions<br />
1.5# ground beef<br />
<br />
Combine all, and mix until just combined<br />
Shape into patties<br />
Grill till doneUnknownnoreply@blogger.com0tag:blogger.com,1999:blog-730215880244115822.post-32576243770557645622010-05-01T16:08:00.001-07:002010-05-01T16:08:47.825-07:00glazed carrots1 pound carrots cut into 2 inch sticks – or use baby carrots<br />
<br />
salt<br />
2 Tbsp butter<br />
2 Tbsp brown sugar<br />
¼ tsp ground nutmeg<br />
<br />
in a med saucepan over med heat, add carrots and just enough water to cover them with a ¼ tsp salt<br />
bring to a boil<br />
cover and cook for 15 minutes or until carrots are tender – drain well and then return to pan<br />
mix in butter, ¼ tsp salt, sugar, and nutmeg.<br />
Return to heat and cook on low until carrots are glazedUnknownnoreply@blogger.com0tag:blogger.com,1999:blog-730215880244115822.post-63254279957833257852010-05-01T16:03:00.000-07:002010-05-01T16:03:06.629-07:00herbed chicken with wild riceServes 6<br />
<br />
1 package of long grain wild rice 6oz<br />
6 boneless skinless chicken breast halves<br />
1 Tbsp EVOO<br />
1 tsp butter<br />
½ pound sliced fresh mushrooms<br />
1 can cream of chicken soup<br />
1 cup water<br />
3 bacon strips cooked and crumbled<br />
1 tsp dried parsley flakes<br />
½ tsp dried thyme<br />
¼ tsp dried tarragon<br />
<br />
place rice on slow cooker – set aside seasoning packet; add chicken<br />
sauté mushrooms and pour over chicken<br />
<br />
in small bowl, combine soup water, bacon, herbs and seasoning packet. Pour over chicken.<br />
Cover and cook on low for 4 hours or until chicken is done.Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-730215880244115822.post-85731242142300348702010-05-01T15:54:00.000-07:002010-05-23T15:42:55.908-07:00Cubesteak & Gravy<span style="font-size: large;"></span><br />
2 lbs cubed steak (4-6 pieces) <br />
<br />
2 tablespoons oil <br />
1/2 teaspoon butter <br />
1 cup flour <br />
1 teaspoon salt <br />
1 teaspoon onion powder <br />
1 teaspoon garlic powder <br />
1 teaspoon black pepper <br />
1 (10 ounce) cream of mushroom soup <br />
1 cup water <br />
1/2 cup heavy whipping cream or milk <br />
<br />
Directions<br />
1 In a bowl or plastic bag add flour,salt,onion powder,garlic powder and black pepper. <br />
2 Add cubed steak in flour mixture and coat well. <br />
3 Heat oil and butter in a large frying pan. <br />
4 Add cubed steak and brown on both sides for 15 minutes. <br />
5 Remove cubed steak and drain grease out of pan, leaving some dripping grease in pan. <br />
6 Add can of mushroom soup,water and heavy whipping cream or milk to the pan drippings and mix well. <br />
7 Add cubed steak back to pan and simmer on low heat for 30 minutes. (may cover with lid if you want to). <br />
8 Turning cubed steaks once during simmering. <br />
NOTE: you may need to add more water or milk to the steak and gravy while simmering.Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-730215880244115822.post-79915929885716578582010-05-01T15:48:00.001-07:002010-05-01T15:53:36.319-07:00Cream Topped Grapes<span style="font-size: large;">Cream Topped Grapes</span><br />
<br />
<br />
Serves 8<br />
4 oz cream cheese softened<br />
¼ cup sugar<br />
½ tsp vanilla extract<br />
½ cup sour cream<br />
3 cups green grapes<br />
3 cups purple grapes<br />
<br />
In a small bowl, beat cream cheese, sugar, and vanilla. Add the sour cream & mix well<br />
Divide grapes among individual serving bowls; dollop with toppingUnknownnoreply@blogger.com0tag:blogger.com,1999:blog-730215880244115822.post-23711792760321918722010-05-01T15:43:00.001-07:002010-05-01T15:44:57.895-07:00Chicken Saltimbocca<span style="font-size: large;">Chicken Saltimbocca</span> <br />
<br />
Servings: 6 <br />
<br />
• 3 chicken cutlet halves, fat removed <br />
• 3 slices paper thin prosciutto, cut in half <br />
• 6 sage leaves <br />
• 1/4 cup flour <br />
• olive oil spray <br />
• 1 tbsp butter <br />
• salt and fresh pepper <br />
• 3/4 cup fat free chicken broth <br />
• 1/4 cup white wine <br />
<br />
Cut each breast into two cutlets to make a total of 6. Pound each one to about 1/4".<br />
<br />
Season chicken with pepper. Lay a sage leaf on top, then a 1/2 slice of prosciutto, fold over and lightly pound ends of chicken to seal.<br />
<br />
Place flour in a shallow bowl and lightly dredge chicken in flour, shaking off excess. <br />
<br />
Heat a nonstick frying pan. When hot, spray olive oil. Sauté chicken 1 minute on each side. You may have to do this in a few batches. <br />
<br />
Remove chicken from pan and deglaze the pan with wine, scraping up any brown bits. Add chicken broth, butter and return chicken to the sauce. Finish cooking on low, 5 minutes. Serve this over a bed of wilted greens and top with sauce.Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-730215880244115822.post-51128505777575359862010-04-24T16:55:00.000-07:002010-04-24T16:57:06.997-07:00Roasted Potatoes with Thyme and Gorgonzola1# small red potatoes<br />
<br />
3 tsp olive oil<br />
3tsp minced fresh thyme<br />
¼ tsp salt<br />
¼ tsp pepper<br />
3 tbsp crumbled gorgonzola cheese<br />
<br />
In a large bowl combine the 1st five ingredients<br />
Arrange on a greased cookie sheet & bake uncovered @ 425 for 20-25 minutes or until potatoes are tender – stirring once.<br />
Sprinkle with cheeseUnknownnoreply@blogger.com0tag:blogger.com,1999:blog-730215880244115822.post-73265839205228767602010-04-24T16:49:00.000-07:002010-04-24T16:49:52.298-07:00Garlic Butter Steak1.5# flat iron steak or top sirloin steak<br />
<br />
salt & pepper<br />
4 tbsp butter softened<br />
2tsp fresh parsley<br />
2 garlic clove minced<br />
1/2 tsp soy sauce<br />
<br />
Sprinkle steak with salt and pepper.<br />
In a large skillet cook steak in 1 tbsp butter (we BBQ and baste with butter)<br />
In a small bowl combine remaining ingredients, pour over cooked steak.Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-730215880244115822.post-83493105162119217442010-04-24T16:43:00.000-07:002010-05-23T15:42:42.623-07:00Manicotti1 8oz package of manicotti<br />
<br />
2 cups mozzarella cheese – shredded<br />
2 cups (15oz) ricotta cheese<br />
¼ cup parmesan cheese – grated<br />
salt & pepper<br />
32 oz spaghetti sauce<br />
<br />
Cook manicotti according to package directions – cool on wax paper<br />
Combine cheeses , salt, and pepper and spoon into manicotti<br />
Spread a thin layer of sauce on the bottom of a casserole dish<br />
Arrange manicotti in a single layer over sauce<br />
Cover with remaining sauce<br />
Cover with foil & bake @ 350 degrees for 40 minutesUnknownnoreply@blogger.com0