I'm not even going to make excuses as to why I don't blog anymore. I'm also not going to try to catch up on what I've missed. I'll just start here...
Pinterest is where I find 99.9% of my recipes. I recently started a shared board to allow my friends and family to pin things they have actually cooked. I have about three thousand pins. I have tried very few of the recipes.
Last night I made Classy Clutter's Baked Parmesan Garlic Chicken. Next time I make it, I'll be omitting the garlic powder from the breading and adding a little salt and pepper. I served it with jasmine rice and corn on the cob. Not just any old corn, though. Fresh corn. I picked up the corn 3/$1 at Sprout's. It's one of my favorite summer sides--cheap and delicious. I just soaked the corn (silks and husks in tact) in water for a few minutes, then tossed them in my oven, directly on the over rack at 350 degrees for about 30 minutes. Then, using an oven mit (very important), I took them out of the oven and chopped off one end. They slipped right out of the husks and left the silks behind. It was magical.
Tonight I'm trying crock pot fajitas for the first time. I'm sort-of kind-of following Teenah's Projects recipe. You know me, I'm not great at following recipes...
I also made Domestic Charm's Easy Homemade Salsa, but... I forgot the onion and I sort of cut it in half. I used one 14.5 oz. can of chopped tomatoes plus a little bit of some diced tomatoes I had left from a recipe from last week. I used about 3 large cloves of garlic, 1/2 a large jalapeno, and just eye-balled the salt and pepper. I think it's pretty darn good, but I may add the onion if I think it needs it.
That's it. That's all I got. I don't want to overwhelm myself, you know.
Showing posts with label recipe. Show all posts
Showing posts with label recipe. Show all posts
Wednesday, June 19, 2013
Wednesday, April 6, 2011
Chicken Pillows
These are delicious, and I even altered them a bit because I was impatient didn't have all the ingredients.
Chicken Pillows
Mix together with mixer (or by hand if your cream cheese is soft enough):
8 ounces cream cheese, softened
½ cup sour cream
Stir in:
½ teaspoon salt
¼ teaspoon pepper
1 ½ Tablespoons dried chives
1 ½ Tablespoons fresh onion minced
3 chicken breasts, cooked and diced (around 3 cups)
2 (8 ounce) cans Pillsbury crescent rolls
1/4 cup melted butter
Italian bread crumbs (around 2 cups)
Gravy:
1 (14.5 ounce) can cream of chicken soup
1 (0.87) package chicken gravy mix
Preheat oven to 350 degrees.
Using Pillsbury crescent rolls, take 2 triangular rolls and push together at perforated seam to make into a square. Make sure you seal the perforations well so your filling doesn't come out. Put about 3 tablespoons of chicken mixture in the center of each square. Fold the dough corners to the center over the chicken mixture forming a pillow.
Dip each pillow in melted butter on both sides. Roll in bread crumbs on both sides. Shake excess crumbs off. Place chicken pillow on cookie sheet and bake at 350 degrees for 20-25 minutes.
Make gravy by mixing one package of chicken gravy mix, one can of cream of chicken soup and 3/4 can of water in a small pot. Mix together and heat until warm. Serve chicken pillows with gravy poured over top.
I left out the "roll in butter and dip in crumbs" part. I also left out the chives and onions and I didn't make the gravy. I used chicken from Monday nights meal and just diced it up. It already had flavor, so leaving out the onions and chives didn't affect it, it just probably would have had a different taste. Regardless, it was delicious!
Enjoy!
Recipe borrowed from The Girl Who Ate Everything.
Chicken Pillows
Mix together with mixer (or by hand if your cream cheese is soft enough):
8 ounces cream cheese, softened
½ cup sour cream
Stir in:
½ teaspoon salt
¼ teaspoon pepper
1 ½ Tablespoons dried chives
1 ½ Tablespoons fresh onion minced
3 chicken breasts, cooked and diced (around 3 cups)
2 (8 ounce) cans Pillsbury crescent rolls
1/4 cup melted butter
Italian bread crumbs (around 2 cups)
Gravy:
1 (14.5 ounce) can cream of chicken soup
1 (0.87) package chicken gravy mix
Preheat oven to 350 degrees.
Using Pillsbury crescent rolls, take 2 triangular rolls and push together at perforated seam to make into a square. Make sure you seal the perforations well so your filling doesn't come out. Put about 3 tablespoons of chicken mixture in the center of each square. Fold the dough corners to the center over the chicken mixture forming a pillow.
Dip each pillow in melted butter on both sides. Roll in bread crumbs on both sides. Shake excess crumbs off. Place chicken pillow on cookie sheet and bake at 350 degrees for 20-25 minutes.
Make gravy by mixing one package of chicken gravy mix, one can of cream of chicken soup and 3/4 can of water in a small pot. Mix together and heat until warm. Serve chicken pillows with gravy poured over top.
I left out the "roll in butter and dip in crumbs" part. I also left out the chives and onions and I didn't make the gravy. I used chicken from Monday nights meal and just diced it up. It already had flavor, so leaving out the onions and chives didn't affect it, it just probably would have had a different taste. Regardless, it was delicious!
Enjoy!
Recipe borrowed from The Girl Who Ate Everything.
Tuesday, January 4, 2011
Thai Peanut Slaw in Wonton Cups
I am excited about this recipe because I get to use the wonton wrappers I've had for some time now and I'll have another use for the sesame oil and sesame seeds I bought to prepare the Honey Soy Chicken Wings I made for last Friday's pre-NYE bash potluck dinner!
Ingredients
18 won ton wraps
1 (12 oz) package of rainbow slaw (broccoli, cauliflower, carrots and red cabbage)
1/4 cup smooth peanut butter
2 tbsp sugar1/3 cup water
1 tbsp reduced-sodium soy sauce
1 tbsp sesame oil
1/4 tsp garlic powder
1/4 tsp crushed red pepper flakes
1 lime, juiced
3 green onions, green parts only, diced
1/3 cup peanuts, chopped
1 tbsp toasted sesame seeds
Directions
1. Preheat oven to 350 degrees. Turn two (12 cup) muffin tins over and lightly spray cup bottoms with cooking spray. Spray one side of won ton with cooking spray and drape lightly (sprayed side down) over each muffin cup, molding it gently around the cup to shape it. Lightly spray the won ton cups again with cooking spray and place pan in oven. Bake for 5-6 minutes or until edges are brown. Remove and cool on wire rack before removing cups from pan.
2. In a microwave-safe bowl combine the peanut butter, sugar, water, soy sauce, sesame oil, garlic powder and crushed red pepper flakes. Microwave on high for one minute. Stir well until smooth. Add lime juice and stir again. Set aside to cool slightly.
3. Place slaw mix into a medium size mixing bowl. Combine slaw with dressing. You may or may not need all the slaw or all the dressing depending on how "dressed" you like your salads.
4. Fill won ton cups with salad mixture. Top with green onions, peanuts and sesame seeds.
What I did differently:
1. The original recipe said to use Splenda. I'll use sugar.
2. Using the same cooking technique I used to make the chicken for the Shredded Tex-Mex Crockpot Chicken recipe, I think I am going to add chicken.
I'll be sure to update the post after I try this one!
Enjoy!
Original recipe and photo borrowed from The Other Side.
Ingredients
18 won ton wraps
1 (12 oz) package of rainbow slaw (broccoli, cauliflower, carrots and red cabbage)
1/4 cup smooth peanut butter
2 tbsp sugar1/3 cup water
1 tbsp reduced-sodium soy sauce
1 tbsp sesame oil
1/4 tsp garlic powder
1/4 tsp crushed red pepper flakes
1 lime, juiced
3 green onions, green parts only, diced
1/3 cup peanuts, chopped
1 tbsp toasted sesame seeds
Directions
1. Preheat oven to 350 degrees. Turn two (12 cup) muffin tins over and lightly spray cup bottoms with cooking spray. Spray one side of won ton with cooking spray and drape lightly (sprayed side down) over each muffin cup, molding it gently around the cup to shape it. Lightly spray the won ton cups again with cooking spray and place pan in oven. Bake for 5-6 minutes or until edges are brown. Remove and cool on wire rack before removing cups from pan.
2. In a microwave-safe bowl combine the peanut butter, sugar, water, soy sauce, sesame oil, garlic powder and crushed red pepper flakes. Microwave on high for one minute. Stir well until smooth. Add lime juice and stir again. Set aside to cool slightly.
3. Place slaw mix into a medium size mixing bowl. Combine slaw with dressing. You may or may not need all the slaw or all the dressing depending on how "dressed" you like your salads.
4. Fill won ton cups with salad mixture. Top with green onions, peanuts and sesame seeds.
What I did differently:
1. The original recipe said to use Splenda. I'll use sugar.
2. Using the same cooking technique I used to make the chicken for the Shredded Tex-Mex Crockpot Chicken recipe, I think I am going to add chicken.
I'll be sure to update the post after I try this one!
Enjoy!
Original recipe and photo borrowed from The Other Side.
Monday, December 27, 2010
Ramen Noodle (Asian) Coleslaw
Here it is, the recipe that's was promised....
Ingredients
2 bags of broccoli slaw
1 small bunch of green onions
2 packages of Ramen noodles; one Oriental, one Chicken
1/3 cup apple cider vinegar
1/4-1/2 cup sugar
1/2 canola or vegetable oil
1-2 tablespoons soy sauce (this is optional and can be varied depending on preference)
almonds
sunflower seeds (shelled)
Side Note: There are no measurements for the sunflower seeds or almonds because in my opinion, the more the merrier! I use about a cup of almonds and about 3/4 cup of the sunflowers seeds, but again, the more the merrier!
Directions:
1. In a small skillet, roast the almonds and the sunflower seeds. Be very careful not to make One Hot Mess when you are doing this! (Hint: Click the link to read the blog post where I have a roasting fiasco.) Set them aside to cool.
2. In a Ziplock baggie, crush up the Ramen noodles and reserve the flavor packets for the dressing.
3. In a jar or salad dressing container, combine vinegar, oil, sugar, both Ramen seasoning packets, and soy sauce. Shake until mixed.
4. Chop just the white part of the green onions. Reserve the green end for another use.
5. In a large bowl, combine broccoli slaw and chopped onions.
6. Just before serving, add dressing, almonds, sunflower seeds, and Ramen. Toss and serve!
Enjoy!
Ingredients
2 bags of broccoli slaw
1 small bunch of green onions
2 packages of Ramen noodles; one Oriental, one Chicken
1/3 cup apple cider vinegar
1/4-1/2 cup sugar
1/2 canola or vegetable oil
1-2 tablespoons soy sauce (this is optional and can be varied depending on preference)
almonds
sunflower seeds (shelled)
Side Note: There are no measurements for the sunflower seeds or almonds because in my opinion, the more the merrier! I use about a cup of almonds and about 3/4 cup of the sunflowers seeds, but again, the more the merrier!
Directions:
1. In a small skillet, roast the almonds and the sunflower seeds. Be very careful not to make One Hot Mess when you are doing this! (Hint: Click the link to read the blog post where I have a roasting fiasco.) Set them aside to cool.
2. In a Ziplock baggie, crush up the Ramen noodles and reserve the flavor packets for the dressing.
3. In a jar or salad dressing container, combine vinegar, oil, sugar, both Ramen seasoning packets, and soy sauce. Shake until mixed.
4. Chop just the white part of the green onions. Reserve the green end for another use.
5. In a large bowl, combine broccoli slaw and chopped onions.
6. Just before serving, add dressing, almonds, sunflower seeds, and Ramen. Toss and serve!
Enjoy!
Monday, December 6, 2010
Penne Gorgonzola with Chicken
I haven't tried this one yet...but I will very soon.
Ingredients
1 package (16 ounces) penne pasta
1 pound boneless skinless chicken breasts, cut into 1/2-inch pieces
1 tablespoon olive oil
1 large garlic clove, minced
1/4 cup white wine
1 cup heavy whipping cream
1/4 cup Progresso ® Chicken Broth
2 cups (8 ounces) crumbled Gorgonzola cheese
6 to 8 fresh sage leaves, thinly sliced
Salt and pepper to taste
Grated Parmigiano-Reggiano cheese and minced fresh parsley
Directions
1. Cook pasta according to package directions. Meanwhile, in a large skillet over medium heat, brown chicken in oil on all sides. Add garlic; cook 1 minute longer. Add wine, stirring to loosen browned bits from pan.
2. Add cream and broth; cook until sauce is slightly thickened and chicken is no longer pink. Stir in the Gorgonzola cheese, sage, salt and pepper; cook just until cheese is melted.
3. Drain pasta; toss with sauce. Sprinkle with Parmigiano-Reggiano cheese and parsley. Yield: 8 servings.
Enjoy!
Original recipe borrowed from Taste of Home.
Ingredients
1 package (16 ounces) penne pasta
1 pound boneless skinless chicken breasts, cut into 1/2-inch pieces
1 tablespoon olive oil
1 large garlic clove, minced
1/4 cup white wine
1 cup heavy whipping cream
1/4 cup Progresso ® Chicken Broth
2 cups (8 ounces) crumbled Gorgonzola cheese
6 to 8 fresh sage leaves, thinly sliced
Salt and pepper to taste
Grated Parmigiano-Reggiano cheese and minced fresh parsley
Directions
1. Cook pasta according to package directions. Meanwhile, in a large skillet over medium heat, brown chicken in oil on all sides. Add garlic; cook 1 minute longer. Add wine, stirring to loosen browned bits from pan.
2. Add cream and broth; cook until sauce is slightly thickened and chicken is no longer pink. Stir in the Gorgonzola cheese, sage, salt and pepper; cook just until cheese is melted.
3. Drain pasta; toss with sauce. Sprinkle with Parmigiano-Reggiano cheese and parsley. Yield: 8 servings.
Enjoy!
Original recipe borrowed from Taste of Home.
Tuesday, November 23, 2010
Marshmallows with Sweet Potatoes...aka Whipped Sweet Potato Bake
I have always said I don't like sweet potatoes unless they are mushy and covered in marshmallows. Well, I discovered that I'm a fan of Baked Sweet Potato Fries, but nothing says Thanksgiving like a whipped pan of mushy, delicious, marshmallow-y sweet potatoes.
This recipe uses canned sweet potatoes. I haven't "liked" sweet potatoes long enough to know if fresh ones make a difference...
Ingredients
3 cans (15oz.each) sweet potatoes, drained
1/4 cup butter or margarine, melted
1 tsp. group cinnamon
1 tsp. ground ginger
1/4 tsp. ground nutmeg
3 cups Jet Puffed miniature marshmallows
Directions
1. Heat oven to 350*.
2. Beat potatoes, butter, and spices with mixer until well blended.
3. Spoon in to 1.5 qt. casserole dish sprayed with cooking spray; top with marshmallows.
4. Bake 15-20 minutes or until potatoes are warmed throughout and marshmallows are browned.
What I did differently:
1. When I make this tomorrow, I will substitute 2 tsp. of pumpkin pie spice for the cinnamon, ginger, and nutmeg.
2. I will use my biggest casserole dish and here's why: I want as much surface area as possible for the marshmallow topping. No bite is worthy unless it's got that white frosting of deliciousness on it...I will also probably use more than 3 cups of marshmallows.
Enjoy!
Original recipe borrowed from Kraft Foods.
This recipe uses canned sweet potatoes. I haven't "liked" sweet potatoes long enough to know if fresh ones make a difference...
Ingredients
3 cans (15oz.each) sweet potatoes, drained
1/4 cup butter or margarine, melted
1 tsp. group cinnamon
1 tsp. ground ginger
1/4 tsp. ground nutmeg
3 cups Jet Puffed miniature marshmallows
Directions
1. Heat oven to 350*.
2. Beat potatoes, butter, and spices with mixer until well blended.
3. Spoon in to 1.5 qt. casserole dish sprayed with cooking spray; top with marshmallows.
4. Bake 15-20 minutes or until potatoes are warmed throughout and marshmallows are browned.
What I did differently:
1. When I make this tomorrow, I will substitute 2 tsp. of pumpkin pie spice for the cinnamon, ginger, and nutmeg.
2. I will use my biggest casserole dish and here's why: I want as much surface area as possible for the marshmallow topping. No bite is worthy unless it's got that white frosting of deliciousness on it...I will also probably use more than 3 cups of marshmallows.
Enjoy!
Original recipe borrowed from Kraft Foods.
Friday, November 5, 2010
Bacon-wrapped Cream Cheese Jalapeno Bites
Oh man, I might have to make these this weekend. I've been looking for a recipe for these and this one is simple and looks delicious!
Ingredients
8 ounces cream cheese, softened
2 teaspoons onion powder
2 teaspoons garlic powder
1/2 teaspoon black pepper
1 teaspoon Old Bay
Pinch of Salt
12 Jalapenos, halved & seeded
24 – six inch pieces of bacon, uncooked
Directions
1. Preheat oven to 350F.
2. Combine cream cheese and spices in small bowl. Spoon mixture into each pepper half, until level. Wrap each in bacon, and place on baking sheet.
3. Bake for 40-45 minutes.
Enjoy!
Original recipe (and picture) borrowed from Doughmesstic
Ingredients
8 ounces cream cheese, softened
2 teaspoons onion powder
2 teaspoons garlic powder
1/2 teaspoon black pepper
1 teaspoon Old Bay
Pinch of Salt
12 Jalapenos, halved & seeded
24 – six inch pieces of bacon, uncooked
Directions
1. Preheat oven to 350F.
2. Combine cream cheese and spices in small bowl. Spoon mixture into each pepper half, until level. Wrap each in bacon, and place on baking sheet.
3. Bake for 40-45 minutes.
Enjoy!
Original recipe (and picture) borrowed from Doughmesstic
Thursday, November 4, 2010
Pumpkin Pie Dip
1 (8 ounce) package cream cheese, softened
2 cups powdered sugar
1 cup canned pumpkin
1/2 cup sour cream
1 teaspoon ground cinnamon
2 teaspoons pumpkin pie spice
1/2 teaspoon ground ginger
1 cup frozen whipped cream, thawed
Gingersnap cookies, apples, or cinnamon graham cracker sticks
Directions
1. In a large bowl, beat cream cheese and powdered sugar until smooth.
2. Add in pumpkin, sour cream, cinnamon, pumpkin pie spice, and ginger. Mix well.
3. Fold in the thawed whipped cream.
4. Serve with green apples, graham cracker sticks, or gingersnaps.
5. Store in refrigerator.
Here's what I did differently:
1. I wasn't sure when I'd be needing pumpkin again (other than Thanksgiving) so I used the whole can of pumpkin so it wouldn't go to waste.
2. I didn't skip any ingredients, but I failed to read the directions and just tossed everything in the mixing bowl at once. It tasted fine to me...
Enjoy!
Original recipe (and picture) borrowed form The Girl Who Ate Everything
Vegetable Blog
I get excited over the silliest things some days--I just came across a vegetable blog and I wanted to share. The website is called A Veggie Venture and today's post is about how to construct a green bean casserole from scratch.
Enjoy!
Enjoy!
Mediterranean Chicken, Bean & Pasta Soup
This recipe is delicious! I made it a few weeks ago, in preparation for the cooler weather. Now that it's cold outside, this is the perfect soup to make you all warm on the inside.
Ingredients
2 tsp olive oil
1 large shallot, minced
2 medium carrots, cut into thin half-circles
2 large celery stalks, cut into 1/2-inch pieces
1 can (28 oz.) whole tomatoes, finely chopped, including juices
5 cups low-sodium chicken broth
2 bay leaves
2 cups chopped, cooked chicken
1 can (15 oz.) cannellini beans, drained and rinsed
1/2 cup ditalini (small, short pasta tubes)
1/4 cup finely chopped fresh parsley
8 fresh basil leaves, thinly sliced
Grated parmesan cheese
Directions
1. Heat 2 teaspoons olive oil in a large saucepan set over medium-high heat. Add 1 large shallot, minced, 2 medium carrots, cut into half-circles, and 2 large stalk celery, cut into 1/2-inch pieces. Saute until the vegetables are beginning to soften, 2 to 3 minutes.
2. Add 1 can (28 ounces) whole tomatoes, finely chopped, with juices, 5 cups low-sodium chicken broth, and 2 bay leaves. Bring to a boil, then lower heat to medium-low, partially cover, and simmer for 20 minutes.
3. Uncover the soup, remove the bay leaves, add 2 cups chopped cooked chicken, 1 can (15 oz.) cannellini beans, and 1/2 cup ditalini pasta (small, short tubes).
4. Increase the heat to medium-high and cook until the pasta is al dente, about 10 minutes.
Ingredients
2 tsp olive oil
1 large shallot, minced
2 medium carrots, cut into thin half-circles
2 large celery stalks, cut into 1/2-inch pieces
1 can (28 oz.) whole tomatoes, finely chopped, including juices
5 cups low-sodium chicken broth
2 bay leaves
2 cups chopped, cooked chicken
1 can (15 oz.) cannellini beans, drained and rinsed
1/2 cup ditalini (small, short pasta tubes)
1/4 cup finely chopped fresh parsley
8 fresh basil leaves, thinly sliced
Grated parmesan cheese
Directions
1. Heat 2 teaspoons olive oil in a large saucepan set over medium-high heat. Add 1 large shallot, minced, 2 medium carrots, cut into half-circles, and 2 large stalk celery, cut into 1/2-inch pieces. Saute until the vegetables are beginning to soften, 2 to 3 minutes.
3. Uncover the soup, remove the bay leaves, add 2 cups chopped cooked chicken, 1 can (15 oz.) cannellini beans, and 1/2 cup ditalini pasta (small, short tubes).
5. Season with salt and pepper, add 1/4 cup finely chopped fresh parsley and 8 leaves fresh basil, thinly sliced. Garnish with grated parmesan cheese.
Here's what I did differently:
1. I bought a pre-cooked chicken from the grocery store deli. I think it was actually more work than just boiling chicken myself and shredding it.
2. I skipped the parsley and basil, only cause I was a little lazy I don't have those herb scissors yet.
3. I used shaved parmesan instead of grated. It doesn't matter, I just liked it.
4. Just fyi-- I couldn't find the ditalini pasta or the cannellini beans in my regular grocery store. I came across them while picking up dinner at Mandola's one night. Hopefully your supermarket is a little more "cultured."
Enjoy!
Original recipe (and pictures) borrowed from Cookin' Canuck
Baked Sweet Potato French Fries
Lately I have been trying to experiment with new vegetables. I generally will eat any veggie. Except peas. Ick. Oh, or lima beans. Double ick. I am also not really a cauliflower fan...but other than that I love vegetables!
In the past, I have reserved eating sweet potatoes for when they are mashed and coated in marshmallows. A week or so ago, I gave baked sweet potato fries a try and they are great!
Ingredients
In the past, I have reserved eating sweet potatoes for when they are mashed and coated in marshmallows. A week or so ago, I gave baked sweet potato fries a try and they are great!
4 large sweet potatoes
2 tablespoons vegetable oil, plus more for the pan
2 teaspoons Kosher salt, divided
1 teaspoon brown sugar
Directions
1. Preheat oven to 425 degrees.
2. Wash sweet potatoes, then cut each potato into thin strips. Place them into a large bowl and add oil, 1 teaspoon salt, and brown sugar. Toss to coat potatoes.
3. Coat a large rimmed baking sheet with vegetable oil. Sprinkle the baking sheet with remaining salt. Place sweet potatoes on baking sheet in single layer. Bake for 20 minutes, or until potatoes are done.
Here's what I did differently:
1. The sweet potatoes I bought were huge and I only needed enough for two people, so I used a potato and a half, and that was more than enough.
2. Instead of kosher salt I used sea salt. I had both in my pantry, I just went for the sea salt this time.
3. I skipped the brown sugar. I was out and I didn't think they needed it.
4. I almost peeled them by accident. You can if you want, but the skin makes for some crunchy fries--my favorite!
5. You may want to broil them for just a second so that they crunch up. I didn't do it and they were still great, but I'm a crunchy fry-kinda girl.
Enjoy!
Original recipe (and picture) borrowed from Our Family Eats
Wednesday, November 3, 2010
Baked Penne with Spinach, Roasted Peppers & Bacon
Ok, this one was not much of a success for me. I think I was in too big of a hurry and omitted too much.
Ingredients
16 oz. Pacific Natural Foods Roasted Red Pepper & Tomato Soup
2 cups 2% milk
4 Tablespoons butter
1/4 cup all-purpose flour
1 pound penne pasta (or ziti), cooked until tender, but still firm to the bite
1 package frozen chopped spinach, thawed & squeezed dry
3/4 cup chopped jarred roasted red peppers
1 1/2 cups cubed Provolone cheese
8 slices of cooked bacon, crumbled
1 1/2 cups shredded Parmesan cheese, divided salt & pepper to taste
Directions
1. Preheat oven to 350 degrees F. Spray 9x13-inch pan (or other 2 1/2-quart baking dish) with nonstick spray.
2. Prepare sauce: Heat soup and milk in a medium saucepan until small bubbles begin to form around the edges (just until hot). In a larger saucepan, melt butter over medium-low heat. Add flour and stir well. Continue to cook, stirring, until thick and smooth, about 2 minutes. Slowly begin adding hot soup/milk mixture to the large saucepan, whisking constantly while adding. Sauce will start out lumpy and become smooth as the liquid is incorporated.
3. Assemble the dish: In a large bowl, toss cooked pasta with the sauce. Break apart the spinach with your fingers and add it to the bowl. Also add red peppers, provolone cheese and 3/4 cup of Parmesan. Stir until ingredients are evenly distributed. Pour the mixture into the prepared dish. Sprinkle with bacon crumbles and top with remaining Parmesan cheese. Finish with a good dose of freshly ground black pepper and a sprinkle of kosher salt.
4. Cover with aluminum foil. Bake 25 minutes. Uncover and bake until sauce is bubbling around the edges and the center is hot (about 10 minutes more). Remove from the oven and let cool for about 10 minutes before serving.
Usually when I edit recipes they turn out ok. This time, not so much. Here's what I did differently:
1. I used whole wheat penne.
2. Instead of frozen, chopped spinach, I sauteed fresh spinach. I think that the moisture in the frozen spinach might actually aid in keeping the dish moist. I just liked the idea of fresh spinach better.
3. I skipped the jarred roasted red peppers. I just wasn't feelin' it.
4. I couldn't find a block of provolone cheese, so I bought sliced provolove cheese and just used about 6 slices cut up.
5. I just eye-balled the parmesan cheese. (See, I told you I was in too big of a hurry.)
I shared the pasta at work the next day, and they were all kind enough to eat it and even compliment it. I think this one has potential.
Enjoy!
Original recipe (and picture) borrowed from RecipeGirl
Ingredients
16 oz. Pacific Natural Foods Roasted Red Pepper & Tomato Soup
2 cups 2% milk
4 Tablespoons butter
1/4 cup all-purpose flour
1 pound penne pasta (or ziti), cooked until tender, but still firm to the bite
1 package frozen chopped spinach, thawed & squeezed dry
3/4 cup chopped jarred roasted red peppers
1 1/2 cups cubed Provolone cheese
8 slices of cooked bacon, crumbled
1 1/2 cups shredded Parmesan cheese, divided salt & pepper to taste
Directions
1. Preheat oven to 350 degrees F. Spray 9x13-inch pan (or other 2 1/2-quart baking dish) with nonstick spray.
2. Prepare sauce: Heat soup and milk in a medium saucepan until small bubbles begin to form around the edges (just until hot). In a larger saucepan, melt butter over medium-low heat. Add flour and stir well. Continue to cook, stirring, until thick and smooth, about 2 minutes. Slowly begin adding hot soup/milk mixture to the large saucepan, whisking constantly while adding. Sauce will start out lumpy and become smooth as the liquid is incorporated.
3. Assemble the dish: In a large bowl, toss cooked pasta with the sauce. Break apart the spinach with your fingers and add it to the bowl. Also add red peppers, provolone cheese and 3/4 cup of Parmesan. Stir until ingredients are evenly distributed. Pour the mixture into the prepared dish. Sprinkle with bacon crumbles and top with remaining Parmesan cheese. Finish with a good dose of freshly ground black pepper and a sprinkle of kosher salt.
4. Cover with aluminum foil. Bake 25 minutes. Uncover and bake until sauce is bubbling around the edges and the center is hot (about 10 minutes more). Remove from the oven and let cool for about 10 minutes before serving.
Usually when I edit recipes they turn out ok. This time, not so much. Here's what I did differently:
1. I used whole wheat penne.
2. Instead of frozen, chopped spinach, I sauteed fresh spinach. I think that the moisture in the frozen spinach might actually aid in keeping the dish moist. I just liked the idea of fresh spinach better.
3. I skipped the jarred roasted red peppers. I just wasn't feelin' it.
4. I couldn't find a block of provolone cheese, so I bought sliced provolove cheese and just used about 6 slices cut up.
5. I just eye-balled the parmesan cheese. (See, I told you I was in too big of a hurry.)
I shared the pasta at work the next day, and they were all kind enough to eat it and even compliment it. I think this one has potential.
Enjoy!
Original recipe (and picture) borrowed from RecipeGirl
Stir-fried Brussels Sprouts with Lemon & Parmesan
Oh, ick...brussels sprouts?!
Just kidding. I have only eaten brussels sprouts once before I made these, and they had been brought to a company potluck a few years ago by a sweet German woman. So, they were disguised as "good" using lemon, butter, and a few other ingredients... Well, this recipe is no different. They are delicious and they are hidden among cheese, bacon, and butter. Yum.
Ingredients
50 g pancetta or bacon, diced
1 Tablespoon olive oil
3 cup brussels sprouts, roughly chopped or shredded
1 lemon, both zest and juice
salt and pepper to taste
1 Tablespoon softened butter
2 Tablespoons Parmesan cheese, finely grated
Directions
1. In a large sauté pan over medium high heat,warm olive oil and add pancetta. Stir often, until pancetta begins to brown and crisp.
2. Add shredded sprouts and incorporate into the pancetta and oil, scrapping up any bit on the bottom of the pan. Cook over medium high heat, stirring often, until sprouts begin to wilt and turn bright green, about 7-9 minutes.
3. Squeeze the juice of a lemon over the pan, season sprouts with salt and pepper and taste. Sprouts should still be a little crunchy.
4. Remove from heat, and toss sprouts with butter, lemon zest, and Parmesan cheese. Serve immediately.
Here's what I did differently:
1. The recipe calls for "50g" of pancetta. I just picked up a package at the grocery store and used the whole thing. I do recommend that you drain off some of the grease before you add the brussels to the pan.
2. I don't think you really needs an entire tablespoon of butter, after they've been cooked in pancettafat grease juice. That's your call.
Enjoy!
Original recipe (and picture) borrowed from Simple Bites
Just kidding. I have only eaten brussels sprouts once before I made these, and they had been brought to a company potluck a few years ago by a sweet German woman. So, they were disguised as "good" using lemon, butter, and a few other ingredients... Well, this recipe is no different. They are delicious and they are hidden among cheese, bacon, and butter. Yum.
Ingredients
50 g pancetta or bacon, diced
1 Tablespoon olive oil
3 cup brussels sprouts, roughly chopped or shredded
1 lemon, both zest and juice
salt and pepper to taste
1 Tablespoon softened butter
2 Tablespoons Parmesan cheese, finely grated
Directions
1. In a large sauté pan over medium high heat,warm olive oil and add pancetta. Stir often, until pancetta begins to brown and crisp.
2. Add shredded sprouts and incorporate into the pancetta and oil, scrapping up any bit on the bottom of the pan. Cook over medium high heat, stirring often, until sprouts begin to wilt and turn bright green, about 7-9 minutes.
3. Squeeze the juice of a lemon over the pan, season sprouts with salt and pepper and taste. Sprouts should still be a little crunchy.
4. Remove from heat, and toss sprouts with butter, lemon zest, and Parmesan cheese. Serve immediately.
Here's what I did differently:
1. The recipe calls for "50g" of pancetta. I just picked up a package at the grocery store and used the whole thing. I do recommend that you drain off some of the grease before you add the brussels to the pan.
2. I don't think you really needs an entire tablespoon of butter, after they've been cooked in pancetta
Enjoy!
Original recipe (and picture) borrowed from Simple Bites
Shredded Tex-Mex Crockpot Chicken
I came across this recipe and was hesitant at first--all of those spicy ingredients had me a little nervous, seeing as how I have been accused of thinking ketchup is spicy...but, not to worry. I followed the recipe (almost) exactly and was delighted at the flavor (not spice) that resulted.
Once prepared, this chicken would be great in quesadilla, tacos, nachos, enchiladas, or like I ate it-- in soft tacos with all the fixins'.
Ingredients
4 boneless, skinless chicken breasts
1 1/4 teaspoon cumin
1 tablespoon chili powder
1/2 teaspoon coriander
1/4 teaspoon paprika
1 1/2 teaspoon salt
1/2 tsp black pepper
1/3 cup chicken broth
1/3 cup (packed) cilantro leaves, chopped
2 limes
1 large onion, chopped
1 jalapeno, seeded and minced
4 garlic cloves, minced
1 tablespoon olive oil
Directions
1. Heat the oil in a medium sized sauté pan. Add the onion and sauté for 5 minutes. Add the cumin, chili powder, coriander, paprika and garlic and sauté two more minutes. Deglaze the pan with the chicken broth making sure to scrape up any browned bits. Turn off and set aside.
2. Sprinkle the chicken with salt and pepper. Add to crock pot. Squeeze the lime on top, add the cilantro, jalapeno, and pour the onion and garlic mixture over top.
3. Cook on low for 3-5 hours, or until cooked through (different crock-pots cook at varying heats) and tender. Remove chicken breasts from the crock pot, shred and place in a bowl. Scoop out the onions and add to the chicken. Depending on the amount of juices produced, you may want to add some or all of the juice back to the shredded chicken.
Like I said, I almost followed the recipe. Here's what I did differently:
1. Instead of boneless, skinless chicken breasts, I used boneless, skinless chicken thighs.
2. I omitted the cilantro. I really like cilantro, but I was too impatient to take it off the stem and chop it. I really need to buy some herb scissors.
3. When it came time to add the lime, I figured the more the merrier. I sliced up one of the limes and just tossed them in the crockpot while the chicken was cooking. I think it really enhanced the flavor.
Enjoy!
Original recipe borrowed from goodlifeeats
Once prepared, this chicken would be great in quesadilla, tacos, nachos, enchiladas, or like I ate it-- in soft tacos with all the fixins'.
Ingredients
4 boneless, skinless chicken breasts
1 1/4 teaspoon cumin
1 tablespoon chili powder
1/2 teaspoon coriander
1/4 teaspoon paprika
1 1/2 teaspoon salt
1/2 tsp black pepper
1/3 cup chicken broth
1/3 cup (packed) cilantro leaves, chopped
2 limes
1 large onion, chopped
1 jalapeno, seeded and minced
4 garlic cloves, minced
1 tablespoon olive oil
Directions
1. Heat the oil in a medium sized sauté pan. Add the onion and sauté for 5 minutes. Add the cumin, chili powder, coriander, paprika and garlic and sauté two more minutes. Deglaze the pan with the chicken broth making sure to scrape up any browned bits. Turn off and set aside.
2. Sprinkle the chicken with salt and pepper. Add to crock pot. Squeeze the lime on top, add the cilantro, jalapeno, and pour the onion and garlic mixture over top.
3. Cook on low for 3-5 hours, or until cooked through (different crock-pots cook at varying heats) and tender. Remove chicken breasts from the crock pot, shred and place in a bowl. Scoop out the onions and add to the chicken. Depending on the amount of juices produced, you may want to add some or all of the juice back to the shredded chicken.
Like I said, I almost followed the recipe. Here's what I did differently:
1. Instead of boneless, skinless chicken breasts, I used boneless, skinless chicken thighs.
2. I omitted the cilantro. I really like cilantro, but I was too impatient to take it off the stem and chop it. I really need to buy some herb scissors.
3. When it came time to add the lime, I figured the more the merrier. I sliced up one of the limes and just tossed them in the crockpot while the chicken was cooking. I think it really enhanced the flavor.
Enjoy!
Original recipe borrowed from goodlifeeats
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