Archive for December, 2008
Ingredients:
1 lb pork chops
1 can cream of celery soup
¼ c water
1 c onions, chopped
butter
salt
pepper
Directions:
- Brown pork chops in butter that has turned brown. Take out of pan, salt and pepper to taste.
- Mix soup and water, pour into pan and boil.
- Return pork chops to pan, add sliced onions.
- Cover and cook at 350° for 1 hour.
This meat is complemented well by green bean bundles or a crisp, green salad.
December 10th, 2008
This recipe feeds 3-4 and is an easy recipe for those days when you just want to get home from work and have dinner waiting.
Ingredients:
1 lb boneless chicken breasts
4 potatoes, diced
½ c extra spicy Italian salad dressing
½ tsp pepper
Directions:
- Place potatoes in bottom of slow cooker, then drizzle with half of the salad dressing.
- Top with chicken, drizzle remainder of Italian dressing over the top.
- Sprinkle pepper over the top.
- Cover crockpot and cook for 6-8 hours on LOW.
December 10th, 2008
After you marinate your steak in this tasty recipe, cook steaks as you normally would. Add a salad and some twice baked potatoes and you have an incredible meal.
Ingredients:
½ tsp ginger
sliced onions
1 garlic clove, minced
¾ c olive oil
¼ c soy sauce
3 TBLS honey
2 TBLS lemon juice
Directions:
- Mix ingredients together until well blended.
- Put steaks into large Ziploc bag and add mixture.
- Make sure steaks are well-covered by mixture. Let sit for several hours (can throw into the fridge)
December 10th, 2008
This is one of the timeless classics from my mom’s repertoire. This chicken dish is excellent served over rice.
Prep Time: 15 minutes
Cook Time: 45 minutes
Total Time: ~1 hour
Serves: 4
Ingredients:
2 lbs chicken
1 can (8 oz) chicken
2 TBLS olive oil
½ c cooked ham, finely chopped (sandwich meat works well)
1 c sliced onion
2 large cloves minced garlic
1 can tomato bisque soup
¼ tsp pepper
¼ c dry sherry
1 large green pepper, cut into strips
¼ sliced ripe black olives
Directions:
- Drain tomatoes, saving juice. Cut up tomatoes.
- In skillet, brown chicken in olive oil. Add ham, onion, garlic and pepper; cook until onion is tender.
- Blend in soup, sherry and saved tomato juice.
- Cover, cook over low heat 30 minutes.
- Add green pepper, tomatoes and olives; cook 15 minutes more, stirring occasionally.
December 10th, 2008
This recipe comes from the kitchen of my sister…this is a wonderful, warm dish to serve on those chilly days.
Ingredients:
2 lb stew meat (or diced steak)
1 medium bag (cut) carrots
3 celery stalks
1 large onion, chopped
6-7 red potatoes, cut to bite size
3 TBLS tapioca
3 TBLS sugar
1 tsp salt
4 little cans (~3 cups) V8 juice
water
red wine
Directions:
- Mix all dry ingredients together and sprinkle over meat/veggies in baking dish.
- Add juices, cover and cook at 250° for at least 4 hours.
- Add more V8/water to thicken gravy.
December 10th, 2008
Who doesn’t love to come home at the end of a work day to the smell of dinner simmering in the slow cooker? Try this sweet pork loin concoction - it’s to die for!
Ingredients:
3½-4 lb pork loin roast
1 can Campbell’s condensed chicken broth
1 jar (18 oz) apricot preserves
1 large onion, chopped
2 TBSP dijon-style mustard
Directions:
- Mix ingredients and add to crockpot.
- Add roast and turn to coat well with mixture.
- Cook on LOW ~8 hours.
Hint: To thicken sauce, add corn starch and water after roast is removed, cover and cook on HIGH ~10 minutes or until mixture boils and thickens.
December 10th, 2008
Don’t just mash your potatoes, make them irresistible. These are sure to be a smash at any table, especially when paired with an herb roasted turkey!
Ingredients:
6 medium potatoes, peeled and cubed
4 tablespoons butter, sliced
1 teaspoon extra virgin olive oil
1 large white onion, diced
salt to taste
½ teaspoon brown sugar
3 tablespoons whipping cream
1/3 cup sour cream
½ cup cream cheese
1 tablespoon light soy sauce
¼ cup freshly grated Parmesan cheese
1 tablespoon chicken bouillon granules
1 tablespoon dried parsley
black pepper to taste
Directions:
- In a large pot, cover potatoes with water and bring to a boil over high heat. Simmer on medium-high heat until the center of the potatoes are tender when pricked with a fork, about 25 minutes. Drain, and return potatoes to pot.
- Meanwhile, heat butter and olive oil in a large skillet over medium heat. Stir in onions, sprinkle with salt, and cook 5 minutes. Reduce heat to medium low, and cook, stirring occasionally, until onions are a deep golden brown, about 20 minutes. Stir in brown sugar.
- Pour whipping cream over the potatoes, and mash with a large fork or potato masher. Stir in sour cream, cream cheese, soy sauce, Parmesan cheese, bouillon granules, and dried parsley.
- Stir in caramelized onions, and season with black pepper. Mix with an electric mixer until smooth. Reheat briefly over low heat, then serve.
December 8th, 2008
While this isn’t a low-fat dish, it certainly is tasty!
Ingredients:
6 large baking potatoes
1 (16 ounce) container sour cream
¼ cup shredded Cheddar cheese
¾ cup butter
salt and pepper to taste
3 slices American cheese
Directions:
- Preheat oven to 350°.
- Bake potatoes for 1 hour or until soft.
- Cut enough of the skin off the top of each potato to be able to scoop the potato out of the skin and into a mixing bowl.
- Add butter, sour cream, grated cheese and mix together well. Add salt and pepper to taste.
- Fill the skins with the mix and top with 1/2 slice American cheese.
- Bake for 20 to 25 minutes just until heated through.
For an added twist, try twice baked sweet potatoes.
December 8th, 2008
These aren’t just twice baked potatoes, they’re twice baked SWEET potatoes! Bring a new twist to an old favorite.
Ingredients:
3 medium sweet potatoes
1 teaspoon olive oil
2 shallots, finely chopped
½ cup fat-free ricotta cheese
¼ teaspoon salt
¼ teaspoon ground black pepper
¼ teaspoon ground ginger
1 tablespoon brown sugar
¼ cup grated Parmesan cheese
2 ½ tablespoons chopped fresh sage
Directions:
- Preheat oven to 400°. Pierce potatoes with a fork and bake until soft, about 1 hour. Remove from oven and cool until potatoes can be handled, about 20 minutes.
- Reduce oven temperature to 350°. Grease a large baking sheet.
Meanwhile, place olive oil in small skillet over medium heat. Add shallots and cook and stir until softened and beginning to brown, about 10 minutes. Set aside.
- Cut potatoes in half lengthwise and scoop out pulp, leaving a thin shell. Set shells aside. Place pulp into a blender or food processor and blend until smooth. Add ricotta, salt, pepper, ginger, and sugar to the blender; blend until smooth.
- Return potato mixture to a bowl; stir in shallots, Parmesan cheese, and sage. Spoon mixture back into potato skins. Place potatoes on prepared baking sheet.
- Bake until heated through, about 30 minutes.
December 8th, 2008
For you serious cooks out there, here’s a GREAT recipe for a special occasion dinner…apricot-glazed turkey with roasted onion and shallot gravy. For Thanksgiving, Christmas or just to settle a craving!
Prep Time: 30 minutes
Cook Time: 4 hours, 30 minutes
Dinner’s Ready In: 5 hours, 30 minutes (extra 30 mins. for turkey to cool before carving)
Ingredients:
1 cup apricot nectar
1 cup apricot preserves
2 tablespoons minced fresh ginger root
1 tablespoon honey
¾ cup unsalted butter, softened
3 tablespoons chopped fresh sage
1 ½ teaspoons salt
1 teaspoon ground black pepper
2 tablespoons unsalted butter
3 onions, thinly sliced
6 ounces thinly sliced shallots
22 pounds whole turkey
2 cups low-sodium chicken broth
1 teaspoon chopped fresh thyme
½ teaspoon dried sage
2 cups low-sodium chicken broth
salt and pepper to taste
Directions:
- Combine apricot nectar, preserves, ginger, and honey in a small saucepan and bring to boil. Reduce heat to medium-low, and simmer until thickened and reduced to 1-1/4 cups, about 15 minutes.
Blend 3/4 cup unsalted butter at room temperature, 3 tablespoons chopped fresh sage, salt, and pepper in small bowl. Set aside.
- Melt 2 tablespoons unsalted butter in a large heavy skillet over medium heat. Add onions and shallots; saute until very soft and light brown, about 20 minutes.
- Position rack in lowest third of oven. Preheat to 400 °. Season turkey cavity with salt and pepper. Place turkey, breast side up, on a rack in a large roasting pan. Slide hand under skin of turkey breast to loosen skin. Spread half of herb butter over breast under skin. Rub remaining herb butter over outside of turkey. Tie legs together loosely to hold shape of turkey.
- Roast turkey for 30 minutes in the preheated oven. Reduce oven temperature to 325°, and continue roasting 1 hour 30 minutes, basting occasionally with pan drippings. Tent turkey with aluminum foil; roast 45 minutes longer.
- Add onion mixture, 1 cup broth, thyme, and ½ teaspoon chopped fresh sage to the roasting pan. Roast 15 more minutes before brushing ½ cup apricot glaze over turkey. Continue to roast turkey uncovered, brushing occasionally with glaze. Add more broth to the pan if necessary. Bake 40 minutes longer for unstuffed turkey, and 1 hour 10 minutes longer for stuffed turkey, or until meat thermometer inserted into thickest part of thigh registers 180°.
- Place turkey on a platter, and tent with foil. Let stand 30 minutes. Reserve mixture in pan for gravy.
- Pour contents of roasting pan into a strainer set over a large bowl. Skim fat from pan juices using a large spoon. Transfer the onion mixture to a blender. Add 1 cup pan juices, and puree until smooth, adding more pan juices and chicken broth if necessary to thin sauce to desired consistency. Transfer sauce to a large saucepan, and bring to a boil. Cook until color deepens, skimming off any foam, about 5 minutes. Season with salt and pepper.
December 8th, 2008
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