Everything tastes great with heavy cream!
1 Tbs. Butter
1 Tbs. olive oil
1 onion, chopped
1 (28 oz.) can peeled and diced tomatoes
1 C. heavy whipping cream
1/4 C. vodka (I add a bit more)
1/4 tsp. crushed red pepper flakes
Salt and pepper to taste
In a large skillet over medium heat, melt butter with the oil. Add the onion and saute for 8 minutes or until transparent. Add tomatoes and cook for 25 minutes or until there is almost no liquid left in the skillet; stir frequently. Increase the heat and add cream, vodka, and pepper flakes; boil for 2 minutes or until thickened to a sauce consistency. Season to taste with salt and pepper.
Showing posts with label dinner. Show all posts
Showing posts with label dinner. Show all posts
Tuesday, March 11, 2008
Tuesday, February 19, 2008
Gorditas
[Disclaimer: I usually make mine as shown above, instead of splitting the shells open and stuffing them. It is better to split them open while still hot from frying and it burns my fingers, so we leave them intact. A *true* gordita would be split open and stuffed like a taco. But this still tastes the same!]
Makes approx 12 gorditas
Filling
1 lbs ground beef
1/2 yellow onion, chopped
2 TBS chopped garlic
2 fresh green chilies, roasted, peeled, seeded, and chopped OR 1 small can chopped green chilies
1/4 tsp chile powder
salt and pepper to taste
2 medium sized russet potatoes, peeled, and cubed into 1/2 inch cubes
Shell
vegetable oil for frying
4 cups masa harina (found either in the flour section or in the Hispanic foods section)
2 tsp. baking powder
1/4 tsp salt
1/8 tsp red chile pepper
4 pieces of bacon, fried and crumbled (I have also used real bacon-bits with success)
4 TBS cobly, longhorn, or cheddar cheese, shredded
2 cups water + 1 cup reserved
Toppings
shredded lettace
diced tomatoes
shredded cheese
diced onion
salsa or pico de gallo (recipe HERE)
Directions
Cook beef, onion, garlic, and diced green chile together. Salt and pepper as desired and add chile powder. Add diced potatoes and enough water to cook the potatoes until fork tender.
While meat is cooking, mix all ingredients for the shells. Add only 2 cups of water at first, reserving the remaining 1 cup.
Until you get a feel for the desired consistency, use your hands to mix ingredients. You are aiming for the feel and texture of play-dough. Slightly crumbly but hold together well when you form a ball. But not to wet, not to dry. Add the remaining 1 cup water as needed to acheive the desired texture. You can always add more, but you can not take water out. It will take a few tries before you get the right texture, don't give up!
Pinch off balls approx the size of a lemon. Form a tight ball and then flatten out to 1/2" thickness and about 3-4 inches in diameter. I pat and flatten out directly on a flat surface and then use a metal spatula to pick it up.
Heat oil in a large pan, place shells in oil and fry until golden brown, turn over and cook other side. Drain on paper towels.
If you want to stuff them, make a slit down the half of the side of the shell, open slightly and stuff with the meat mixture and toppings like you would a taco. Or you can simply top them off with the meat and toppings.
Sunday, February 17, 2008
Pot Roast with Vegetables
4-5 lbs Chuck Roast, trimmed of excess fat
2 TBS vegetable oil
Lawry's Course Ground Garlic Salt
course ground black pepper
1/2 tsp whole peppercorns
1 whole yellow onion, sliced
2 TBS chopped garlic
1 can Golden Mushroom soup
2 cans French Onion soup
3 cans fat free chicken broth
5 russet potatoes, peeled and cut into roughly 3" cubes
1 package of baby carrots
1 cup sliced fresh mushrooms
1 cup of frozen corn or 1 can
Garlic-Salt and pepper both sides of the roast. In a large pot with a lid, add heat oil. Once oil is hot, carefully add the roast and brown all sides. Once roast is browned on all sides, add the peppercorns, onion, garlic, and soups. Add more garlic salt and pepper to taste. Cover and reduce heat to low-med to med. Being careful to not boil over. Cook for 4-6 hours depending on the thickness of your chuck roast, checking often and adding water to keep roast covered. During last hour of cooking add carrots, potatoes, mushrooms. Keep covered. During last 10 minutes add the corn. Potatoes and carrots should be fork tender.
Remove vegetables placing them in a large serving dish. Cut roast against the grain (roast should be very tender and fall apart as opposed to slicing). Place roast onto of vegetables. Raise temperature of the remaining juices and reduce down to a thicker gravy. Once reduced, place in a gravy boat or simply pour of the roast + veggies.
[I have always had better luck with a Chuck roast as opposed to other cuts of roast. I like it to be all one piece and not chunks tied together. I also like it to be trimmed of most of the extra fat. The key for having the roast "fall apart and be juicy and tender" is the Chuck roast, the soups, searing the meat, and the long cook time]
2 TBS vegetable oil
Lawry's Course Ground Garlic Salt
course ground black pepper
1/2 tsp whole peppercorns
1 whole yellow onion, sliced
2 TBS chopped garlic
1 can Golden Mushroom soup
2 cans French Onion soup
3 cans fat free chicken broth
5 russet potatoes, peeled and cut into roughly 3" cubes
1 package of baby carrots
1 cup sliced fresh mushrooms
1 cup of frozen corn or 1 can
Garlic-Salt and pepper both sides of the roast. In a large pot with a lid, add heat oil. Once oil is hot, carefully add the roast and brown all sides. Once roast is browned on all sides, add the peppercorns, onion, garlic, and soups. Add more garlic salt and pepper to taste. Cover and reduce heat to low-med to med. Being careful to not boil over. Cook for 4-6 hours depending on the thickness of your chuck roast, checking often and adding water to keep roast covered. During last hour of cooking add carrots, potatoes, mushrooms. Keep covered. During last 10 minutes add the corn. Potatoes and carrots should be fork tender.
Remove vegetables placing them in a large serving dish. Cut roast against the grain (roast should be very tender and fall apart as opposed to slicing). Place roast onto of vegetables. Raise temperature of the remaining juices and reduce down to a thicker gravy. Once reduced, place in a gravy boat or simply pour of the roast + veggies.
[I have always had better luck with a Chuck roast as opposed to other cuts of roast. I like it to be all one piece and not chunks tied together. I also like it to be trimmed of most of the extra fat. The key for having the roast "fall apart and be juicy and tender" is the Chuck roast, the soups, searing the meat, and the long cook time]
Sunday, February 10, 2008
Salpicon
3 lbs brisket*
2 TBS vegetable oil
Lawry's course ground garlic salt
course ground black pepper
2 cans french onion soup
2 cans beef broth
1 yellow onions, chopped
2 cloves garlic or 2 TBS chopped jarred garlic
2 TBS balsamic vinegar
1 small can chopped green chili
1 red onion, chopped
1 cup chopped fresh cilantro
1 large tomato, chopped (I omit this since we eat with the pico de gallo)
1/2 lbs Monterey jack or low-moisture mozzarella cheese, cut into 1/4" cubes
2 green onions, white and greens thinly sliced
2 large Avocados, cut into 1/2" cubes
pico de gallo recipe Found Here
sour cream
flour or corn tortillas, warmed over the stovetop
*In some parts of the US, brisket is not keep readily on display in the meat department, however you can ask the butcher for it, have them cut it to size and trim off the fat for you.
Place oil in a heavy pot and heat. Salt and pepper all sides of the brisket and sear each side in the oil. When all sides are well browned, carefully add the 4 cans of soup, the yellow onion, and half of the can of green chili. Cook covered over a medium heat for approx 4 hours until meat is tender and falls apart when touched. Remove from heat and place brisket on a plate, reserve the cooking liquid.
Cut the brisket diagonal to the grain of the meat into 3 sections. Using 2 forks, shread the meat. Place shredded meat in a large bowl. Separate the layer of fat from the reserved cooking liquid. Add 1 cup of the cooking liquid and the balsamic vinegar to the meat. Mix well. Add the red onion, remaining green chili, cilantro, tomato if using, the cubed cheese, green onion. Toss well and transfer to a platter.
Add the avocado on top (I serve on the side if I think I will have left overs as the avacado doesn't keep well).
Salpicon is served either cold or at room temperature.
Serve with warm tortillas, sour cream, and pico de gallo.
You can serve this several ways: cut the tortillas in quarters and spoon the Salpicon on to the quartered tortillas. Or fold whole tortillas and eat like a soft taco (as shown in the photo).
Saturday, February 9, 2008
Spaghetti and Meatballs
The marinara sauce is a combination of two favorite recipes from Buca di Beppo's cookbook. After you make this the first time, you will not need to look at the recipe again, it is so easy to make and much better than a jarred sauce.
SAUCE
1/4 cup olive oil
1 small red onion, chopped
6 garlic cloves, sliced thin
1 1/2 - 2 TBS Italian Seasoning, to taste (I like 2)
1/4 cup chopped fresh parsely
2 (28 oz) cans of crushed tomatoes, not drained
salt to taste
pepper to taste
3 TBS chopped fresh basil
MEATBALLS
2 1/2 LBS ground beef
1/2 cup grated Parmigiano-Reggiano cheese
3/4 cup dry Italian style bread crumbs
4 large eggs
1/4 chopped garlic (I use the kind in the jar)
1 tsp salt
pepper to taste
1 lbs thick style spaghetti cooked al dente.
DIRECTIONS
In a large mixing bowl, combine meatball ingredients; mix well. Shape into golf ball sized meatballs. Set aside and let rest for 1 hour while making sauce.
In a large pot, heat olive oil over medium-low heat. Add onion and garlic and cook until golden brown. Pour Italian seasoning into your palm and rub your palms together to "release" the dried herbs. Add to olive oil and onion mixture. Stir and cook for a few minutes. Add parsley. Stir then add tomatoes and salt and pepper. Stir well and bring to a boil. Reduce heat and add uncooked meatballs to the sauce, cover and do not stir. Watch carefully. Sauce will increase in volume, but then it will reduce back by approx 1/3 by the end of cooking time.. Let simmer 35-45 minutes. Remove meatballs + sauce over hot spaghetti, garnish with fresh basil.
[store leftovers in a well sealed covered container as this is very garlicky and will permeate the refrigerator!]
Tuesday, February 5, 2008
Porcupine Meatballs II
[Very similar to Jess' recipe, but different enough to post]
1 lb. hamburger
1/2 c. uncooked rice (not minute rice)
1/3 c. onion, chopped
garlic salt to taste
pepper to taste
1 egg
1/4 cup bread crumbs
1/4 cup milk
1 (15 oz.) can tomato sauce
1 can of diced tomatoes (not drained)
1 c. water
2 tsp. Worcestershire sauce
mix hamburger, rice, onion, salt, pepper, egg, bread crumbs, and milk in bowl. Form desired size meatballs. Cook meatballs in a lightly coated pan until brown and cooked through. Add remaining ingredients to pan and continue to simmer until rice is done. Approx 20-30 minutes. Serve over rice.
[how I cook my rice: I use Uncle Ben's long grain 20 minute rice, cook according to directions on the package. Fold 3 paper towels slightly less than the width of the pot, lay paper towel across the pot and place lid on top. The paper towel absorbs the extra steam and leaves the rice perfect and not soggy. WARNING: do not walk away from the stove top]
Thursday, January 31, 2008
Pasta E Fagioli Soup
1 lb extra lean ground beef
1/2 tsp salt
1/2 tsp ground black pepper
2 garlic cloves, minced (I use 1 Tbs chopped garlic from the jar)
1 small onion, diced
1 large carrot, julienned
3 stalks celery, chopped
2 14 oz. cans diced tomatoes
1 can red kidney beans, undrained
1 can great northern beans, undrained
1 15oz. can tomato sauce
1 12oz. can V8 vegetable juice
1 Tbs white vinegar
1 tsp dried oregano
1 tsp dried basil
1/2 tsp dried thyme
1/2 lb ditali pasta, cooked al dente and drained
Brown ground beef, onion, and garlic in large dutch oven pot. Add carrot and celery. Simmer 10 minutes, then add remaining ingredients except pasta and simmer 1 hour.
Add cooked pasta, simmer an additional 5 minutes.
1/2 tsp salt
1/2 tsp ground black pepper
2 garlic cloves, minced (I use 1 Tbs chopped garlic from the jar)
1 small onion, diced
1 large carrot, julienned
3 stalks celery, chopped
2 14 oz. cans diced tomatoes
1 can red kidney beans, undrained
1 can great northern beans, undrained
1 15oz. can tomato sauce
1 12oz. can V8 vegetable juice
1 Tbs white vinegar
1 tsp dried oregano
1 tsp dried basil
1/2 tsp dried thyme
1/2 lb ditali pasta, cooked al dente and drained
Brown ground beef, onion, and garlic in large dutch oven pot. Add carrot and celery. Simmer 10 minutes, then add remaining ingredients except pasta and simmer 1 hour.
Add cooked pasta, simmer an additional 5 minutes.
Pantry Chili
I really don't have a official name for this chili, mainly because it's my standard chili recipe, but "Pantry Chili" certainly describes it, since almost everything comes from the pantry so it's easy to always have on hand and make it on a whim.
1 lbs. lean hamburger
1 small sweet onion, chopped
1-2 Tbs. chopped garlic (i use the kind in the jar)
1 can chopped green chili
2 cans of Ranch Style Beans (this brand only and regular style)
2 cans Bush's plain pinto beans
1 can Bush's dark red kidney beans
1 can Bush's white northern beans
1 bag Carrol Shelby's Chili Kit
shredded cheese of your choice (colby, cheddar, jack, mozzarella)
sour cream, optional
**this chili is spicy enough for my taste, however my husband and son like it even hotter, so we divide it in half and he adds the following: 1/2c sliced fresh mushrooms, 3 sliced and seeded jalapeños, 1 Tbs crushed red pepper, and a few more items that I will have to come back and post after consulting with him)
In a large dutch oven pot, brown the following together: hamburger meat, 1/2 of the chopped onion, can of green chili, garlic, salt and pepper to taste. Once all of the meat is cooked through, open the Chili Kit and add the packet of masa to the meat mixture. Stir well and cook a few more minutes. Do not add any water to the meat mixture. Add the large packet of seasonings, stir well. Discard the salt packet. Add all of the beans + their juices. Cook over a medium heat, stirring often as it will stick to the pot. Depending on your preference, you can add a can of water at this point. Add the small packet of cayenne pepper from the kit. If the kids will be eating this too, remove their portion before adding this, as it gets hotter the longer it is cooked. Heat through and serve when ready. Top with cheese, remaining onion, sour cream. Serve with crackers or a boxed cornbread (all again from the pantry).
Wednesday, January 30, 2008
Hamburger Chowder
The soup that eats like a meal.
1/2 lb. ground beef
4 medium carrots, sliced
1 large onion
2 C. celery, chopped
1 small cabbage, chopped
1/2 green pepper, chopped
2 cans tomatoes, broken up
5 C. water
3 beef bullion cubes
1/2 C. uncooked long grain rice
3 tsp. salt
1/2 tsp. pepper
1 bay leaf
Saute meat in a large pot until brown. Add the carrots, onion, celery cabbage and green pepper to the browned meat and saute for a few minutes. I chop and add as I finish chopping. After sauteing the veggies, add the remaining ingredients and bring to a boil. Once boiling, reduce heat to simmer and cover. Let it simmer for 35-45 minutes or until all of the vegetables are tender. Remove the bay leaf prior to serving. Leftovers freeze very well.
1/2 lb. ground beef
4 medium carrots, sliced
1 large onion
2 C. celery, chopped
1 small cabbage, chopped
1/2 green pepper, chopped
2 cans tomatoes, broken up
5 C. water
3 beef bullion cubes
1/2 C. uncooked long grain rice
3 tsp. salt
1/2 tsp. pepper
1 bay leaf
Saute meat in a large pot until brown. Add the carrots, onion, celery cabbage and green pepper to the browned meat and saute for a few minutes. I chop and add as I finish chopping. After sauteing the veggies, add the remaining ingredients and bring to a boil. Once boiling, reduce heat to simmer and cover. Let it simmer for 35-45 minutes or until all of the vegetables are tender. Remove the bay leaf prior to serving. Leftovers freeze very well.
Broiled Tilapia Parmesan
Quick, easy, and pretty darn good.
2 lbs. tilapia fillets
1/2 C. grated Parmesan cheese
1/4 C. butter, softened
3 Tbs. Mayonnaise
2 Tbs. fresh lemon juice
1/4 tsp. dried basil
1/4 tsp. ground black pepper
1/8 tsp. onion powder
1/8 tsp. celery salt
Preheat your ovens broiler, and line the broiling pan with foil. In a small bowl, mix together the Parmesan cheese, butter, mayonnaise and lemon juice. Now add the basil, pepper, onion powder, and celery salt. Mix well and set aside.
Arrange you tilapia fillets on the prepared broiler pan. Broil a few inches from the heat for 2-3 minutes. Remove from oven, flip the fillet over, and broil for another 2-3 minutes. Remove fillets once again from the oven and top with Parmesan cheese mixture. Place them back under the broiler for another 2-3 minutes or until the top is lightly browned and the fish flakes easily. Be careful not to overcook the fish (though my husband prefers his well done so I tend to keep the fish in for 4 minutes on each of the steps).
2 lbs. tilapia fillets
1/2 C. grated Parmesan cheese
1/4 C. butter, softened
3 Tbs. Mayonnaise
2 Tbs. fresh lemon juice
1/4 tsp. dried basil
1/4 tsp. ground black pepper
1/8 tsp. onion powder
1/8 tsp. celery salt
Preheat your ovens broiler, and line the broiling pan with foil. In a small bowl, mix together the Parmesan cheese, butter, mayonnaise and lemon juice. Now add the basil, pepper, onion powder, and celery salt. Mix well and set aside.
Arrange you tilapia fillets on the prepared broiler pan. Broil a few inches from the heat for 2-3 minutes. Remove from oven, flip the fillet over, and broil for another 2-3 minutes. Remove fillets once again from the oven and top with Parmesan cheese mixture. Place them back under the broiler for another 2-3 minutes or until the top is lightly browned and the fish flakes easily. Be careful not to overcook the fish (though my husband prefers his well done so I tend to keep the fish in for 4 minutes on each of the steps).
Tuesday, January 29, 2008
Velveeta Mac-N-Cheese
So my kids prefer the kind that comes in a blue box, but they will eat this when I make it.
1/4 C. (1/2 stick) butter, divided
1/4 C. flour
1 C. milk
1/2 lb. (8 oz) Velveeta, cut up
2 C. (8 oz.) cooked and drained macaroni
1/2 C. shredded cheddar cheese
1/4 C. crushed Ritz crackers
preheat oven to 350 degrees. Melt 3 Tbs. of butter in a medium saucepan on low heat. Add flour; mix well. Cook for 2 minutes stirring constantly. Slowly add milk stirring until it is well blended. Cook on medium heat until the mixture boils and thickens while constantly stirring. Add the Velveeta, cook until melted. Add the macaroni and stir lightly. Spoon into lightly greased casserole dish; sprinkle with cheese. Melt remaining butter and toss with cracker crumbs. Sprinkle over casserole. Bake for 20 minutes, or until heated through.
This makes about 5 servings.
1/4 C. (1/2 stick) butter, divided
1/4 C. flour
1 C. milk
1/2 lb. (8 oz) Velveeta, cut up
2 C. (8 oz.) cooked and drained macaroni
1/2 C. shredded cheddar cheese
1/4 C. crushed Ritz crackers
preheat oven to 350 degrees. Melt 3 Tbs. of butter in a medium saucepan on low heat. Add flour; mix well. Cook for 2 minutes stirring constantly. Slowly add milk stirring until it is well blended. Cook on medium heat until the mixture boils and thickens while constantly stirring. Add the Velveeta, cook until melted. Add the macaroni and stir lightly. Spoon into lightly greased casserole dish; sprinkle with cheese. Melt remaining butter and toss with cracker crumbs. Sprinkle over casserole. Bake for 20 minutes, or until heated through.
This makes about 5 servings.
Chicken and Dressing
This is a great dish to take over to a person's house when you are making a meal for them. My Aunt made this for me after I had the triplets and it was the most comforting meal ever. The best part is that unless you are making this for a large family, you can divide the recipe into 2 pans and keep 1/2 for yourself for dinner!
1 frying chicken
3/4 stick of butter
1 pkg. Pepperidge farm herb stuffing mix (8 oz. but can add more)
1 medium onion
3 stalks of celery, chopped
1/4 C. butter
1 can cream of chicken soup
2 C. Chicken broth
Boil chicken until tender. Reserve 2 C. of the broth. Shred the meat once cooled enough to handle. Saute celery and onion in 1/4 C. butter. Add to chicken and mix. Melt 3/4 stick butter in the bottom or a 9x9 pan (I tend to use a 9x13 pan so I get more stuffing). Reserve 1 C. of stuffing and pour the rest into the melted butter. Top with the chicken mixture. Next, spread the cream of chicken soup over the chicken mixture evenly, then top with the remaining stuffing mix. Then pour the 2 C. of chicken broth over the whole thing and bake at 350 degrees for 30 minutes.
1 frying chicken
3/4 stick of butter
1 pkg. Pepperidge farm herb stuffing mix (8 oz. but can add more)
1 medium onion
3 stalks of celery, chopped
1/4 C. butter
1 can cream of chicken soup
2 C. Chicken broth
Boil chicken until tender. Reserve 2 C. of the broth. Shred the meat once cooled enough to handle. Saute celery and onion in 1/4 C. butter. Add to chicken and mix. Melt 3/4 stick butter in the bottom or a 9x9 pan (I tend to use a 9x13 pan so I get more stuffing). Reserve 1 C. of stuffing and pour the rest into the melted butter. Top with the chicken mixture. Next, spread the cream of chicken soup over the chicken mixture evenly, then top with the remaining stuffing mix. Then pour the 2 C. of chicken broth over the whole thing and bake at 350 degrees for 30 minutes.
Monday, January 28, 2008
Toasted Garlic Dipping Sauce
Very easy dipping sauce for bread on pasta night.
1 cup Extra Virgin Olive Oil
3 tbs. Balsamic Vinegar (or to taste)
2 tsp. Herbs de Provence
3-4 tbs. toasted minced garlic (found in the spice aisle)
(I usually divide this among 4 ramekins, instead of one bowl, so everyone has their own dish)
Pour all ingredients together. Dip bread of choice into it. yummy.
Sour cream and Salsa Chicken
Super easy prep.
4 boneless, skinless chicken breasts
1 pkg. taco seasoning
1 C. salsa
1/4 C. sour cream
Preheat oven to 350 degrees. Lightly grease a baking dish. place chicken in baking dish and season with taco seasoning mix. Pour salsa over chicken and bake for 35-35 minutes or until chicken is tender and juices run clear. When ready to serve, remove chicken from baking dish and stir sour cream into salsa. Once mixed, return chicken to dish.
This can be served with warm tortillas and Spanish rice. I also serve this with either guacamole or sliced avocados.
4 boneless, skinless chicken breasts
1 pkg. taco seasoning
1 C. salsa
1/4 C. sour cream
Preheat oven to 350 degrees. Lightly grease a baking dish. place chicken in baking dish and season with taco seasoning mix. Pour salsa over chicken and bake for 35-35 minutes or until chicken is tender and juices run clear. When ready to serve, remove chicken from baking dish and stir sour cream into salsa. Once mixed, return chicken to dish.
This can be served with warm tortillas and Spanish rice. I also serve this with either guacamole or sliced avocados.
Cool Chick Salad
A very easy version of my favorite salad from The Red Onion in Vancouver, BC.
This is super easy because if you don't want to cook anything, just buy a store-roasted chicken and remove the skin + fat.
The combination of these ingredients is what makes this salad so good. It just isn't a "Cool Chick" without the noodles and the Catalina dressing.
You will need the following:
3-4 skinless boneless chicken breasts or 1 store-roasted chicken (omit the lemon + pepper if use)
2 lemons or limes
black pepper
1 pkg washed spring greens
1 pkg washed hearts of romaine
1/2 of a small red onion, sliced into thin rings, then sliced in half
1 jar of mandarin oranges, drained
3-4 firm roma tomatoes, cut into wedges and then cut again (or whole grape tomatoes)
2 avocados, peeled, pitted and chopped into 1/2in chunks
1 cup dried cranberries
1 cup coarsely chopped pecans
2 cups crispy Chow Main noodles
1 jar of fat free Catalina dressing
Line cookie sheet with foil, place chicken breasts on foil, cover chicken with juice from the 2 lemons/limes, slice lemons/lime and also place on top, sprinkle with pepper. Wrap with foil to seal the breasts. Bake at 325 until chicken is cooked and tender. Shred chicken.
Layer the salad as follows:
bed of mixed lettuces
tomatoes
oranges
avocados
cranberries
chicken
noodles
pecans
onion slices
drizzle Catalina dressing on top
This is super easy because if you don't want to cook anything, just buy a store-roasted chicken and remove the skin + fat.
The combination of these ingredients is what makes this salad so good. It just isn't a "Cool Chick" without the noodles and the Catalina dressing.
You will need the following:
3-4 skinless boneless chicken breasts or 1 store-roasted chicken (omit the lemon + pepper if use)
2 lemons or limes
black pepper
1 pkg washed spring greens
1 pkg washed hearts of romaine
1/2 of a small red onion, sliced into thin rings, then sliced in half
1 jar of mandarin oranges, drained
3-4 firm roma tomatoes, cut into wedges and then cut again (or whole grape tomatoes)
2 avocados, peeled, pitted and chopped into 1/2in chunks
1 cup dried cranberries
1 cup coarsely chopped pecans
2 cups crispy Chow Main noodles
1 jar of fat free Catalina dressing
Line cookie sheet with foil, place chicken breasts on foil, cover chicken with juice from the 2 lemons/limes, slice lemons/lime and also place on top, sprinkle with pepper. Wrap with foil to seal the breasts. Bake at 325 until chicken is cooked and tender. Shred chicken.
Layer the salad as follows:
bed of mixed lettuces
tomatoes
oranges
avocados
cranberries
chicken
noodles
pecans
onion slices
drizzle Catalina dressing on top
Chicken Cordon Bleu
This recipe is all about the sauce! Yum!
3 skinless, boneless chicken breast halves
3 slices Swiss cheese
3 slices ham
1 1/2 Tbs. all purpose flour
1/2 tsp paprika
3 Tbs. butter
1/4 C. dry white wine (can substitute chicken broth)
1/2 tsp. chicken bouillon granules
1 1/2 tsp. cornstarch
1/2 C. heavy whipping cream
Pound chicken breast to flatten. Place a cheese and ham slice in the middles of each chicken breast leaving about 1/2" of chicken for the edges. fold the chicken over filling and secure with toothpicks. Mix the flour and paprika and coat the chicken. Heat the butter in a large skillet over medium high heat and cook until chicken is browned on all sides. Add wine and bouillon. Reduce heat to low, cover and simmer for 30 minutes until chicken is no longer pink and juices run clear. Remove the toothpicks and transfer chicken to war platter. Blend the cornstarch and cream in a small bowl and whisk slowly into the skillet. Cook, stirring until thickened, and pour over chicken. Serve warm.
3 skinless, boneless chicken breast halves
3 slices Swiss cheese
3 slices ham
1 1/2 Tbs. all purpose flour
1/2 tsp paprika
3 Tbs. butter
1/4 C. dry white wine (can substitute chicken broth)
1/2 tsp. chicken bouillon granules
1 1/2 tsp. cornstarch
1/2 C. heavy whipping cream
Pound chicken breast to flatten. Place a cheese and ham slice in the middles of each chicken breast leaving about 1/2" of chicken for the edges. fold the chicken over filling and secure with toothpicks. Mix the flour and paprika and coat the chicken. Heat the butter in a large skillet over medium high heat and cook until chicken is browned on all sides. Add wine and bouillon. Reduce heat to low, cover and simmer for 30 minutes until chicken is no longer pink and juices run clear. Remove the toothpicks and transfer chicken to war platter. Blend the cornstarch and cream in a small bowl and whisk slowly into the skillet. Cook, stirring until thickened, and pour over chicken. Serve warm.
Porcupine Meatballs
I used to beg for these as a child. Now my kids love them too.
1/2 C. uncooked rice
1 lb. ground beef
1 1/2 tsp. salt
1/4 tsp. pepper
2 Tbs. onion, minced
2 Tbs. oil
1 C. condensed tomato soup
1 C. hot water
Combine rice, beef, salt, pepper and onion; mix and shape into 12 balls. Brown meat and rice balls in oil in a heavy frying pan. Once browned, add tomato soup and water. Cover and cook for 1 1/2 hours over low heat or until rice is tender.
1/2 C. uncooked rice
1 lb. ground beef
1 1/2 tsp. salt
1/4 tsp. pepper
2 Tbs. onion, minced
2 Tbs. oil
1 C. condensed tomato soup
1 C. hot water
Combine rice, beef, salt, pepper and onion; mix and shape into 12 balls. Brown meat and rice balls in oil in a heavy frying pan. Once browned, add tomato soup and water. Cover and cook for 1 1/2 hours over low heat or until rice is tender.
Easy Skillet Chicken Divan
1 Tbs. margarine or butter
4 boneless, skinless chicken breast halves, cut into bite size pieces
1 1/4 C. water
2 Tbs. Dijon mustard
1/4 tsp. salt
1/8 tsp pepper
1 C. quick cooking brown rice
1 pkg. broccoli pieces (thaw if using frozen)
1/2 C. shredded cheddar cheese
Melt margarine in a large skillet over medium high heat; add chicken. Cook for 2-3 minutes on each side, or until browned. Remove chicken from skillet. Add water, Dijon mustard, salt and pepper to skillet and bring to a boil. Stir in rice and broccoli and return to boil. place chicken over the top of rice and broccoli. Reduce heat to low, cover, and simmer for 10 minutes, or until most of the water is absorbed and the chicken is fork tender and the juices run clear. Sprinkle with the cheese, cover and let stand for 5 more minutes.
4 boneless, skinless chicken breast halves, cut into bite size pieces
1 1/4 C. water
2 Tbs. Dijon mustard
1/4 tsp. salt
1/8 tsp pepper
1 C. quick cooking brown rice
1 pkg. broccoli pieces (thaw if using frozen)
1/2 C. shredded cheddar cheese
Melt margarine in a large skillet over medium high heat; add chicken. Cook for 2-3 minutes on each side, or until browned. Remove chicken from skillet. Add water, Dijon mustard, salt and pepper to skillet and bring to a boil. Stir in rice and broccoli and return to boil. place chicken over the top of rice and broccoli. Reduce heat to low, cover, and simmer for 10 minutes, or until most of the water is absorbed and the chicken is fork tender and the juices run clear. Sprinkle with the cheese, cover and let stand for 5 more minutes.
Apple Juice Pork Chops
[I apologize for the quality of the photo, a new one will soon replace it. ~gena]
2-5 pork chops
2 large sweet onions
salt and pepper to taste
1/2 C. apple juice or 1 small (4 oz.) container of apple sauce diluted in 1/2 cup water
Put a few Tbs. of olive oil in a frying pan and brown the onions. While onions are browning, season pork chops with salt and pepper. Once the onions have caramelized, remove them from the pan and add the pork chops to brown. Once the pork chops are browned, place onions back into the pan and situate pork chops on top. Add apple juice to pan and cover. Bake at 350 degrees until the pork chops are tender (about 45 minutes depending on the thickness of the pork chop).
Marie's Pork Chops with Noodles
This recipe has been in the family forever. It is one of my dad's favorites.
2 C. egg noodles
1 small onion, minced
1/3 C. ketchup
1 1/4 C. water
4-6 pork chops
salt and pepper
soft bread crumbs
cook egg noodles in boiling salted water for 8 minutes and drain. Mix onion, ketchup and water. Mix together with noodles. Season pork chops with salt and pepper (to taste) and brown in a skillet. Place browned pork chops in a casserole or baking pan and cover with noodles. Spread bread crumbs evenly over the top and bake at 350 degrees for 30-40 minutes.
2 C. egg noodles
1 small onion, minced
1/3 C. ketchup
1 1/4 C. water
4-6 pork chops
salt and pepper
soft bread crumbs
cook egg noodles in boiling salted water for 8 minutes and drain. Mix onion, ketchup and water. Mix together with noodles. Season pork chops with salt and pepper (to taste) and brown in a skillet. Place browned pork chops in a casserole or baking pan and cover with noodles. Spread bread crumbs evenly over the top and bake at 350 degrees for 30-40 minutes.
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