Posts filed under 'Recipes'
This is a great recipe to let cook all day and be ready when you get home…serve over wild rice or noodles.
What You Need:
6 chicken breasts
1 large can button mushrooms
1 bunch green onions, diced
~6 pieces of bacon
Juliene dried beef (or pastrami lunch meat)
1 TBLS green peppercorns, crushed
~3 cloves of garlic
1 C sour cream, mixed with ¼ C flour
~½ C sherry/vermouth
What You Do:
- Wrap chicken breasts in bacon & beef.
- Mix all other ingredients and throw most in crockpot.
- Add chicken and cover with remaining mixture.
- Cook on low 7-8 hours.
December 30th, 2010
Say goodbye to dry, crumbly meatloaf. This simple recipe doesn’t include a “sauce” because there’s simply no need for one - it’s tasty, hearty and moist!
What You Need:
1½ pounds lean, ground beef
2 eggs (beaten)
¼ cup ketchup
¾ cup dry stuffing mix (herb-seasoned)
½ package (1 oz) dry ranch dressing mix
1 can (6 oz) French-fried onions
What You Do:
- Preheat oven to 350° F.
- In a bowl, mix eggs, ketchup, stuffing mix, onions and ranch dressing mix.
- Shape into loaf and transfer to a loaf pan (9×5 inches).
- Bake - covered loosely (tin foil works well) - for 50 to 60 minutes or until meat is cooked through.
October 5th, 2010
This is a great side dish to just about any meal. Get creative and add large slices of onion or other vegetables.
What you need:
2 lbs russet potatoes, cut into bite-sized pieces (skin can be left on or off according to preference)
1 Tbls extra virgin olive oil
1 tsp freshly grated lemon zest
1 tsp dried oregano
½ tsp salt
¼ tsp pepper
What you do:
- Preheat oven to 450º (with rack in upper third of oven).
- Toss taters in large roasting pan with oil, zest, oregano, salt & pepper.
- Roast, turning potatoes occasionally with a spatula until brown & tender (~30-35 minutes).
July 14th, 2010
A very easy, tasty and healthy side dish!
Ingredients:
4 cups broccoli florets
1 Tbls extra virgin olive oil
¼ tsp salt
freshly ground pepper
lemon wedges
lemon zest
Directions:
- Pre-heat oven to 450º.
- Toss broccoli with oil, salt, pepper & lemon zest. Place on large baking sheet, sprinkle with some lemon juice from wedges. Roast until broccoli is tender and blackened on bottom (time varies; normally ~20 minutes).
- Serve with remaining lemon wedges.
This goes very well with any dish, but I like to serve it with cranberry chicken.
Enjoy!
July 14th, 2010
This is a great little ’sauce’ that can goes with most anything: noodles, mushrooms, meat…and it’s healthy!
What you need:
3-4 cloves garlic
2 tsp fish sauce
¼ cup soy sauce
1 green onion, chopped
1 Tbls sesame seeds (toasted is best)
pinch of brown sugar OR drizzle of honey
chili paste to taste
lemon/lime/orange
Noodles/pasta
What you do:
- Heat all ingredients in a sauté pan. Can also stir in fresh ginger, or even shitaki mushrooms.
- Mix with pasta or noodles - can serve hot or cold.
July 13th, 2010
This is not only a great-tasting dish; if you serve it over brown rice it’s healthy, too!
Ingredients:
1 lb boneless/skinless chicken breasts
2 serrano chilies (or Thai bird chilies)*
3 cloves of garlic*
1 tsp soy sauce
2 cups loosely packed, fresh basil
1 Tbls fish sauce
½ Tbsp peanut oil (or canola oil)
½ Tbls red-chili paste
1 tsp sugar
1 tsp fresh-cracked pepper
Directions:
- Finely chop garlic and chilies; using the side of your knife press them together to make a paste.
- Pre-heat a wok or sauté pan over medium-high heat. Add the oil and the paste you’ve just made. Cook 2-3 minutes, being careful not to burn the garlic.
- Chop chicken into bite-sized pieces and add them to the pan, cooking until lightly browned (~3-4 minutes). Add the soy sauce, fish sauce, chili paste and sugar. Continue cooking until the chicken is done all the way through (~3-4 more minutes).
- Add the pepper and basil, and cook until basil is just wilted (~2 minutes). Serve immediately.
*To cut down on time/work, you can also substitute garlic-chili paste for the fresh chilies & garlic.
July 13th, 2010
1 lb asparagus spears (thick spears are best for roasting)
1-2 Tbsp olive oil
2 cloves garlic, minced
Kosher/sea salt
Freshly grated black pepper
Lemon juice and/or lemon zest
- Preheat oven to 400°F. Rinse clean the asparagus. Break the tough ends off of the asparagus and discard.
- Lay the asparagus spears out in a single layer in a baking dish or a foil-covered roasting pan. Drizzle olive oil over the spears, roll the asparagus back and forth until they are all covered with a thin layer of olive oil. (Alternatively you can put the asparagus and oil in a plastic bag, and rub the bag so that the oil gets evenly distributed.) Sprinkle with minced garlic, salt, and pepper. Rub over the asparagus so that they are evenly distributed.
- Place pan in oven and cook for approximately 8-10 minutes, depending on how thick your asparagus spears are, until lightly browned and tender when pierced with a fork. Drizzle with a little fresh lemon juice before serving.
January 28th, 2010
Cranberry Chicken
2-3 packs boneless chicken breasts
1/2 tsp salt
1/4 tsp salt
2 TBLS butter
1/2 c diced onion
1/2 c diced celery
1 can (160z) whole-berry cranberry sauce
1 c bottled BBQ sauce
- Sprinkle chicken w/salt/pepper; brown in skillet in butter. Move to 9×13 pan
- In skillet, sautee onion/celery with leftover ‘juice’ ’til tender.
- Add BBQ sauce, mix well - pour over chicken.
- Bake, uncovered, @ 350 for 1.5 hours (if chicken is sticking up out of sauce, flip halfway thru cooking)
January 28th, 2010
These are the best sugar cookies ever (assuming you like soft, chewy ones, that is). Originated in my recipe book as a Valentine’s Day confection, but perfect for any season that calls for cutouts.
Ingredients:
2/3 c. shortening
3/4 c. granulated sugar
1/2 tsp. vanilla
1/4 tsp. salt
1 1/2 tsp. baking powder
2 c. flour
4 tsp. milk
1 egg
Directions:
- Thoroughly cream sugar and shortening
- Add egg
- Beat until mixture is light and fluffy
- Add vanilla and mix thoroughly
- Stir dry ingredients, together with milk, and add to creamed mixture
- Mix well
- Divide dough in half
- Chill for 1 hour
- Roll out half of dough 1/8″ thick. Keep other half chilled
- Cut and place on greased cookie sheet
- Bake at 375 degrees for 12 minutes
- Allow to cool and ice with buttercream frosting
Makes 2 dozen cookies
January 3rd, 2009
This is an extremely tasty, simple salad which will complement any meal. If Arugula lettuce is out of season, supplement with your favorite leaves, but Arugula is best as it lends a nice, peppery flavor. Enjoy!
Ingredients:
Arugula lettuce (or lettuce of choice)
2-4 Tbsp pine nuts
½ to ¾ c. fresh, shredded parmesan
4 or 5 Tbsp olive oil
2 Tbsp balsamic
sea salt and fresh ground pepper to taste
Directions:
- Toast pine nuts lightly in a dry saucepan over high heat.
- Make Balsamic vinaigrette by adding together olive oil, balsamic vinegar, sea salt and freshly ground pepper.
- Toss Arugula with Balsamic dressing, pine nuts, and cheese.
December 30th, 2008
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