I found this one of the Taste of Home and it's easier to make then it looks and sounds, so don't be discouraged.
Ingredients:
1/2 cup all-purpose flour
1/2 cup egg substitute
4 boneless skinless chicken breasts
1/4 cup grated Parmesan cheese
1/4 cup dry bread crumbs
1 tablespoon butter, melted
2 large tomatoes, seeded and chopped
3 tablespoons minced fresh basil
2 garlic cloves, mined
1 tablespoon olive oil
1/2 teaspoon salt
1/4 teaspoon pepper
Directions:
1. Place flour and eggs in separate shallow bowls. Dip chicken in flour, then in eggs;plave in a greased 13x9 baking dish. Combine the Parmesan cheese, bread crumbs and butter; sprinkle over chicken.
2. Loosely cover baking dish with foil. Bake at 375 for 20 minutes. Uncover and bake 5-10 minutes longer or until meat thermometer reads 170. (I didn't have a thermometer, so I just baked until juices were clear)
3. Meanwhile, in a small bowl, combine the remaining ingredients. Spoon over the chicken. Return to the oven for 3-5 minutes or until tomato mixture is heated through.
Notes:
This is one of the best smelling recipes that I have ever made. You really need to have fresh basil to pull it off and heating the tomato mixtures is a must.
Monday, March 14, 2011
Forgotten Jambalaya
This was my stretch recipe. I HATE seafood. I hate the smell, the texture, the taste. However, this recipe had some really good reviews on Taste of Home, so I thought that I would give it a shot and hope for the best.
Ingredients:
1 can Diced tomatoes, undrained
1 can beef or chicken broth
1 can tomato paste
2 medium green bell peppers, chopped
1 medium onion, chopped
3 celery ribs, chopped
5 cloves of garlic, minced
3 teaspoons dried parsley flakes
2 teaspoons dried basil
1-1/2 teaspoons dried oregano
1-1/4 teaspoons salt
1/2 teaspoons cayenne pepper
1/2 teaspoon hot pepper sauce (I used Sriracha)
1 pound boneless skinless chicken breasts, cut into 1 inch cubes
1 pound smoked sausage, halved and cut into 1/4 inch slices
1/2 pound uncooked medium shrimp (This was horribly expensive at the time, so I got some previously cooked, frozen shrimp meat. Joe said that it was just fine)
Hot cooked rice
Directions:
1. In a 5 quart slow cooker, combine the tomatoes, broth and tomato paste.
2. Stir in green peppers, onion, celery, garlic and seasonings.
3. Stir in chicken and sausage.
4. Cover and cook on low for 4 hours or until chicken is tender.
5. Stir in shrimp.
6. Cover and cook for 15-30 minutes longer until shrimp turn pick. (We left our frozen shrimp meat in for 30 minutes)
7. Serve with rice.
Notes:
Joe LOVED this...The boys and I, not so much. I could not get past the smell! I ferreted out the chicken chunks, which tasted really good. Then I couldn't do it anymore and me and the boys resorted to left overs. However, I froze the remaining Jambalaya for Joe. He has had it since, and said that it was just as good.
Ingredients:
1 can Diced tomatoes, undrained
1 can beef or chicken broth
1 can tomato paste
2 medium green bell peppers, chopped
1 medium onion, chopped
3 celery ribs, chopped
5 cloves of garlic, minced
3 teaspoons dried parsley flakes
2 teaspoons dried basil
1-1/2 teaspoons dried oregano
1-1/4 teaspoons salt
1/2 teaspoons cayenne pepper
1/2 teaspoon hot pepper sauce (I used Sriracha)
1 pound boneless skinless chicken breasts, cut into 1 inch cubes
1 pound smoked sausage, halved and cut into 1/4 inch slices
1/2 pound uncooked medium shrimp (This was horribly expensive at the time, so I got some previously cooked, frozen shrimp meat. Joe said that it was just fine)
Hot cooked rice
Directions:
1. In a 5 quart slow cooker, combine the tomatoes, broth and tomato paste.
2. Stir in green peppers, onion, celery, garlic and seasonings.
3. Stir in chicken and sausage.
4. Cover and cook on low for 4 hours or until chicken is tender.
5. Stir in shrimp.
6. Cover and cook for 15-30 minutes longer until shrimp turn pick. (We left our frozen shrimp meat in for 30 minutes)
7. Serve with rice.
Notes:
Joe LOVED this...The boys and I, not so much. I could not get past the smell! I ferreted out the chicken chunks, which tasted really good. Then I couldn't do it anymore and me and the boys resorted to left overs. However, I froze the remaining Jambalaya for Joe. He has had it since, and said that it was just as good.
Mexican Lasagna
Ingredients:
3 Tablespoons olive oil
2 pounds ground chicken breast (in the packaged meats case)
2 Tablespoons chili powder
2 teaspoons ground cumin
1/2 red onion chopped (I used yellow and sauteed them first)
1 can of black beans, drained
1 cup medium heat taco sauce or 1 can stewed or fire roasted tomatoes
1 cup frozen corn
salt
8 (8 inch spinach flour tortillas)
2 1/2 cups shredded Cheddar or pepper jack cheese
2 scallions, finely chopped
Directions:
1. Preheat the oven to 425 degrees
2. Preheat a large skillet over medium high heat.
3. Add 2 tablespoons of olive oil to the pan.
4. Add chicken and season with chili powder, cumin, and onion. Brown for 5 minutes.
5. Add taco sauce, black beans and corn.
6. Heat mixture through, about 2-3 minutes then season with salt to taste.
7. Coat shallow 9x13 baking dish with remaining olive oil (I just used PAM and it worked fine).
8. Cut the tortillas in quarters for easier layering.
9. Build lasagna with layers of meat and beans, then tortillas, then cheese. Repeat.
10. Bake for 12-15 minutes until cheese is melted. Top with scallions and sserve.
Notes:
I was worried about this coming out soggy and it wasn't soggy at all, which was nice. I did opt to top it with some traditional topping like sour cream, salsa and shredded lettuce. In all very easy to do. Not bad for my first Rachael Ray recipe.
3 Tablespoons olive oil
2 pounds ground chicken breast (in the packaged meats case)
2 Tablespoons chili powder
2 teaspoons ground cumin
1/2 red onion chopped (I used yellow and sauteed them first)
1 can of black beans, drained
1 cup medium heat taco sauce or 1 can stewed or fire roasted tomatoes
1 cup frozen corn
salt
8 (8 inch spinach flour tortillas)
2 1/2 cups shredded Cheddar or pepper jack cheese
2 scallions, finely chopped
Directions:
1. Preheat the oven to 425 degrees
2. Preheat a large skillet over medium high heat.
3. Add 2 tablespoons of olive oil to the pan.
4. Add chicken and season with chili powder, cumin, and onion. Brown for 5 minutes.
5. Add taco sauce, black beans and corn.
6. Heat mixture through, about 2-3 minutes then season with salt to taste.
7. Coat shallow 9x13 baking dish with remaining olive oil (I just used PAM and it worked fine).
8. Cut the tortillas in quarters for easier layering.
9. Build lasagna with layers of meat and beans, then tortillas, then cheese. Repeat.
10. Bake for 12-15 minutes until cheese is melted. Top with scallions and sserve.
Notes:
I was worried about this coming out soggy and it wasn't soggy at all, which was nice. I did opt to top it with some traditional topping like sour cream, salsa and shredded lettuce. In all very easy to do. Not bad for my first Rachael Ray recipe.
Saturday, February 12, 2011
Spicy Tangerine Beef
Ingredients:
3 tablespoons soy sauce
1 tablespoon cornstarch
1 pound flank steak or tri tip, cut thin (think Chinese food)
2 tablespoons hoisin sauce
2 tablespoons honey
1 tablespoon chili sauce (I like Sriracha hot chili sauce)
2 tablespoons soy sauce
1/4 cup freshly squeezed tangerine juice
3 table spoons canola oil
2 tablespoons minced fresh ginger
3 scallions, chopped
1/4 tangerine, zested
2 tablespoons toasted sesame seeds
Directions:
1. In a resealable plastic bag, combine the soy sauce and cornstarch and mix well. Add beef, cover, and let marinate for 20 minutes in the refrigerator.
2. Whick together the hoisin, honey, chili sauce, soy sauce and tangerine juice until completely combines.
3. In a large pan or wok, heat oil on high. Add the ginger and beef and cook for 2-3 minutes. Then add sauce mixture and cook for another 2 minutes on medium heat until sauce thickens. Serve on warm platter, garnish with scallions, tangerine zest and sesame seeds.
3 tablespoons soy sauce
1 tablespoon cornstarch
1 pound flank steak or tri tip, cut thin (think Chinese food)
2 tablespoons hoisin sauce
2 tablespoons honey
1 tablespoon chili sauce (I like Sriracha hot chili sauce)
2 tablespoons soy sauce
1/4 cup freshly squeezed tangerine juice
3 table spoons canola oil
2 tablespoons minced fresh ginger
3 scallions, chopped
1/4 tangerine, zested
2 tablespoons toasted sesame seeds
Directions:
1. In a resealable plastic bag, combine the soy sauce and cornstarch and mix well. Add beef, cover, and let marinate for 20 minutes in the refrigerator.
2. Whick together the hoisin, honey, chili sauce, soy sauce and tangerine juice until completely combines.
3. In a large pan or wok, heat oil on high. Add the ginger and beef and cook for 2-3 minutes. Then add sauce mixture and cook for another 2 minutes on medium heat until sauce thickens. Serve on warm platter, garnish with scallions, tangerine zest and sesame seeds.
Cheese Enchiladas
Ingredients:
2 cans (15 ounces each) Tomato Sauce
2 tablespoons chili powder
2 cloves of garlic minced
1 teaspoon dried oregano
1/2 teaspoon ground cumin
16 flour tortillas
4 cups shredded Monterey Jack cheese
2-1/2 cups shredded cheddar cheese, divided
2 medium onions, chopped
1 cup sour cream
1/4 cup minced fresh parsley
1/2 teaspoon salt
1/2 teaspoon pepper
Shredded lettuce, sliced ripe olives and additional sour cream, optional
Directions:
1. In a large saucepan, combine the first six ingredients. Bring to a boil. Reduce heat; simmer, uncovered, for 4-5 minutes or until thickened, stirring occasionally. Spoon 2 tablespoons sauce over each tortilla.
2. In a large bowl, combine the Monterey Jack, 2 cups cheddar cheese, onion, sour cream, parsley, salt and pepper. Place about 1/3 cup down the center of each tortilla. Roll up and place seam side down in two greased 13x9 baking dishes. Pour the remaining sauce over the top.
3. Bake, uncovered, at 350 degrees for 20 minutes. Sprinkle with remaining cheddar cheese. Bake 4-5 minutes longer or until cheese is melted. Garnish with lettuce, olives, and sour cream if desired. Serve immediately.
Notes: These are good, but we wish they had some more spice to them. Next time we would try them with jalapenos.
2 cans (15 ounces each) Tomato Sauce
2 tablespoons chili powder
2 cloves of garlic minced
1 teaspoon dried oregano
1/2 teaspoon ground cumin
16 flour tortillas
4 cups shredded Monterey Jack cheese
2-1/2 cups shredded cheddar cheese, divided
2 medium onions, chopped
1 cup sour cream
1/4 cup minced fresh parsley
1/2 teaspoon salt
1/2 teaspoon pepper
Shredded lettuce, sliced ripe olives and additional sour cream, optional
Directions:
1. In a large saucepan, combine the first six ingredients. Bring to a boil. Reduce heat; simmer, uncovered, for 4-5 minutes or until thickened, stirring occasionally. Spoon 2 tablespoons sauce over each tortilla.
2. In a large bowl, combine the Monterey Jack, 2 cups cheddar cheese, onion, sour cream, parsley, salt and pepper. Place about 1/3 cup down the center of each tortilla. Roll up and place seam side down in two greased 13x9 baking dishes. Pour the remaining sauce over the top.
3. Bake, uncovered, at 350 degrees for 20 minutes. Sprinkle with remaining cheddar cheese. Bake 4-5 minutes longer or until cheese is melted. Garnish with lettuce, olives, and sour cream if desired. Serve immediately.
Notes: These are good, but we wish they had some more spice to them. Next time we would try them with jalapenos.
White Chicken Chili
Ingredients:
1 medium onion, chopped
1 Tablespoon olive oil
2 cloves garlic, minced
4 boneless skinless chicken breast (4oz. each), cubed
2 cans chicken broth
1 can (4oz) chopped green chilies
2 teaspoons ground cumin
2 teaspoons dried ground oregano
1-1/2 teaspoons cayenne pepper
3 cans (14 1/2 ounces each) great northern beans, drained, divided
1 cup shredded Monterey Jack cheese
Directions:
1. In a large saucepan over medium heat, cook onion in oil for 10 minutes or until tender. Add garlic; cook 1 minute longer. Add the chicken, chicken broth, green chilies, cumin, oregano, and cayenne pepper; bring to a boil.
2. Reduce heat to low. With a potato masher, mash one can of beans until smooth. Add to saucepan. Add remaining beans to saucepan. Simmer for 20-30 minutes or until heated thouroughly.
3. Top each serving with cheese.
Makes about 2 1/2 quarts
NOTES: I buy my chicken at Costco and they are WAY to big to use four. Next time, I would use 2 and cube it smaller. Joe also said that he would have liked another can of beans. If you're not into spicy food you may want to cut down the cayenne pepper to 1 tsp. I loved it the way the recipe said, but it did have a kick to it.
1 medium onion, chopped
1 Tablespoon olive oil
2 cloves garlic, minced
4 boneless skinless chicken breast (4oz. each), cubed
2 cans chicken broth
1 can (4oz) chopped green chilies
2 teaspoons ground cumin
2 teaspoons dried ground oregano
1-1/2 teaspoons cayenne pepper
3 cans (14 1/2 ounces each) great northern beans, drained, divided
1 cup shredded Monterey Jack cheese
Directions:
1. In a large saucepan over medium heat, cook onion in oil for 10 minutes or until tender. Add garlic; cook 1 minute longer. Add the chicken, chicken broth, green chilies, cumin, oregano, and cayenne pepper; bring to a boil.
2. Reduce heat to low. With a potato masher, mash one can of beans until smooth. Add to saucepan. Add remaining beans to saucepan. Simmer for 20-30 minutes or until heated thouroughly.
3. Top each serving with cheese.
Makes about 2 1/2 quarts
NOTES: I buy my chicken at Costco and they are WAY to big to use four. Next time, I would use 2 and cube it smaller. Joe also said that he would have liked another can of beans. If you're not into spicy food you may want to cut down the cayenne pepper to 1 tsp. I loved it the way the recipe said, but it did have a kick to it.
Wednesday, February 2, 2011
Mom's Sugar Cookies
Mom’s Sugar Cookie and Frosting
(double)
¾ cups shortening
2 eggs
1 tsp vanilla
1 cup sugar
cream together
add 2 ½ cups flour
1 tsp baking powder
1 tsp salt
chill for 1 hour
roll dough to 1/8 inch thick and cut out shapes with desired cookie cutters
bake at 400 degrees for 8-10 minutes
Frosting
(double)
3 tbl butter
2 cups powdered sugar
2-3 tbl milk
¼ tsp vanilla
¼ tsp strawberry extract
beat together until smooth
color as desired
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