I'm trying to get a good menu for our family. There have been several recipes that I have tried and they just haven't turned out very well. I consider myself a good cook. I follow directions and will try new things and improvise but for some reason some recipes just aren't good-at all. This one is very family friendly and again my daughter enjoyed it. The whole reason of wanting to expand our menu was my daughter. My husband and I could eat cereal every night and be happy with it. But I think he is grateful that I am trying new recipes. My husband is kind of picky too at times but he also really liked this one.
Ingredients:
1/2lb spaghetti, uncooked
2 cups frozen stir-fry veggies
1 TB oil
1 lb boneless skinless chicken breasts, cut into strips
1 can (14.5oz) diced tomatoes, undrained
1/4 c zesty italian dressing (i used Kraft brand)
1/2 cup (1/2 of 8 oz box) cream cheese
1/4 cup grated parmesan cheese
Directions:
Cook spaghetti in large saucepan as directed on package, adding stir-fry veggies to the boiling water for the last 3 min.
Meanwhile, heat oil in large nonstick skillet on medium-high heat. Add chicken; cook 6 min., stirring occasionally. Stir in tomatoes and dressing; bring to boil. Simmer on medium heat 4 min., stirring occasionally. Add cream cheese spread; cook and stir until cream cheese is completely melted and mixture is well blended.
Drain spaghetti mixture; place in large bowl. Add chicken mixture; toss to coat. Sprinkle with Parmesan.
Recipe from Kraft Foods. I love this place, it has great recipes and a recipe box where you can store your favorite ones.
Showing posts with label Dinner. Show all posts
Showing posts with label Dinner. Show all posts
Tuesday, February 8, 2011
Crepes
My daughter LOVES these. I have to be careful because they are very addicting. I had never made crepes before and this was very easy and very good.
Ingredients:
1 large egg
1/4 c flour
1/4 c milk
1/4 tsp vanilla
pinch of salt
1 tsp sugar
1/4 stick of butter (the real stuff)
-these represent the approx. proportions, you can always experiement to taste and multiply for more servings, this is for about 3-4 crepes or 1-2 servings.
Directions:
Mix all ingredients together so that there are no clumps in the batter. A whisk helps. The batter should be the consistency of a thick beverage like egg nog. Heat a frying pan on the oven at medium heat and rub some butter on the bottom so the crepes don't stick. Remove excess butter in pan with a paper towel. Too much butter will ruin crepes. Put about 1/4 cup of batter in the pan and spread around by rotating the pan (crepes need to be very thin, don't put too much batter in or you will end up with pancakes). Wait approx. 30 seconds then flip carefully with a large spatula, wait another minute or so and you have made your first crepe. Spread on toppings: nutella, chocolate, cream, fruit, coconut, etc. Wrap up like a burrito and ENJOY!
Thank you to my friend Levi, my daughter really enjoys these!
Ingredients:
1 large egg
1/4 c flour
1/4 c milk
1/4 tsp vanilla
pinch of salt
1 tsp sugar
1/4 stick of butter (the real stuff)
-these represent the approx. proportions, you can always experiement to taste and multiply for more servings, this is for about 3-4 crepes or 1-2 servings.
Directions:
Mix all ingredients together so that there are no clumps in the batter. A whisk helps. The batter should be the consistency of a thick beverage like egg nog. Heat a frying pan on the oven at medium heat and rub some butter on the bottom so the crepes don't stick. Remove excess butter in pan with a paper towel. Too much butter will ruin crepes. Put about 1/4 cup of batter in the pan and spread around by rotating the pan (crepes need to be very thin, don't put too much batter in or you will end up with pancakes). Wait approx. 30 seconds then flip carefully with a large spatula, wait another minute or so and you have made your first crepe. Spread on toppings: nutella, chocolate, cream, fruit, coconut, etc. Wrap up like a burrito and ENJOY!
Thank you to my friend Levi, my daughter really enjoys these!
Chicken Rice Casserole
Another recipe from my friend Audra. And again we enjoyed this, including my 2 year old.
This recipe makes in a 9 x 13 casserole pan.
Ingredients:
2 cans cream of chicken soup
2 2/3 cups of water
1 1/2 cups uncooked white rice
1 tsp onion powder
1/2 tsp ground black pepper
4 skinless boneless chicken breast halves
1/3 cups of shredded cheese (depending on how cheesy you want it.
Directions:
Mix everything in the baking dish except for the cheese and chicken. After that's mixed well, take the chicken and cut it up into bite size pieces and top the mix in the dish with the chicken. Bake at 375 degrees for about 45 minutes. Once your chicken is cooked and your rice is tender pull it out and top it with the cheese (however much or little you want) and then put it back in the oven and bake until the cheese is melted and you are all done.
This recipe makes in a 9 x 13 casserole pan.
Ingredients:
2 cans cream of chicken soup
2 2/3 cups of water
1 1/2 cups uncooked white rice
1 tsp onion powder
1/2 tsp ground black pepper
4 skinless boneless chicken breast halves
1/3 cups of shredded cheese (depending on how cheesy you want it.
Directions:
Mix everything in the baking dish except for the cheese and chicken. After that's mixed well, take the chicken and cut it up into bite size pieces and top the mix in the dish with the chicken. Bake at 375 degrees for about 45 minutes. Once your chicken is cooked and your rice is tender pull it out and top it with the cheese (however much or little you want) and then put it back in the oven and bake until the cheese is melted and you are all done.
Hamburger Rice Hot-Dish
I got this from a friend and it actually was a success with my 2 year old. I hold on to those recipes. I changed the recipe up a little. It wasn't a strict recipe to begin with. But it's a good dish for a family.
Ingredients:
1 lb ground beef or ground turkey
dehydrated onion or 1/4-1/2 an onion
1 can cream of chicken soup
1/4 c soy sauce
1 cup of rice
2 1/2 cups water
2-3 TB sour cream (optional-this is what I added for ours)
Directions:
Brown meat in large skillet. Season with a little salt and pepper and onion. Then add the can of cream of chicken soup. Add sour cream now if you wish. Next you add the rice and water. Then add the soy sauce and bring it all to a boil. Reduce it to a simmer and cover. Let it simmer until rice is tender. It's usually between 20-25 minutes. You can add more water if the rice needs it. You can also add or take away the soy sauce depending on how well your family likes it.
Thank you Audra for the recipe!
Ingredients:
1 lb ground beef or ground turkey
dehydrated onion or 1/4-1/2 an onion
1 can cream of chicken soup
1/4 c soy sauce
1 cup of rice
2 1/2 cups water
2-3 TB sour cream (optional-this is what I added for ours)
Directions:
Brown meat in large skillet. Season with a little salt and pepper and onion. Then add the can of cream of chicken soup. Add sour cream now if you wish. Next you add the rice and water. Then add the soy sauce and bring it all to a boil. Reduce it to a simmer and cover. Let it simmer until rice is tender. It's usually between 20-25 minutes. You can add more water if the rice needs it. You can also add or take away the soy sauce depending on how well your family likes it.
Thank you Audra for the recipe!
Teandra's Pizza
This recipe comes from my wonderful and talented sister-in-law Teandra. She is an amazing chef and this is a very very yummy recipe. The only thing you really need to get right on this is the dough. It's great because it doesn't have to rise.
Dough Ingredients:
1 c warm water
1 T yeast
1 tsp sugar
1/4 c olive oil
1 tsp salt
2 1/4 - 2 1/2 c flour
Dough Directions: Mix the water and yeast and sugar, let sit until frothy. Add the other ingredients and mix/knead a bit until smooth. Spread on the pizza pan and top as you wish. Bake 400-450 degrees in oven until browned on the bottom.
Thoughts from Teandra: When I start making the pizza dough, I will pre-heat the oven and put the stone/pan into the over to pre-heat as well. I then take the HOT stone/pan out and put the dough on it, careful not to burn myself. Pre-heating the stone/pan will make the bottom crispy and starts the cooking process.
I dice up an onion really fine, and take some minced garlic (jar from fridge generally) and sprinkle that directly on the dough, then I sprinkle some pizza spices on: basil and oregano. Then I put the sauce on (little can of tomato sauce). I like to put the spices on the bottom since I think it helps the flavor get captured better. Then I put the cheese on and top with any ingredients we want. Ingredient Ideas: crumbled bacon, sausage, pepperoni, green peppers, onions, olives, mushrooms, tomatoes and parmesan cheese.
My thoughts on this: Really you can put any ingredients you want on. Once we loaded it with veggies another time we kept it simple with cheese and pepperoni (our daughter likes it better that way usually). But what we LOVE is putting the chopped onion, garlic and spices on before the sauce. The dough truly does capture the flavor. As you make it you'll find what you like and what you don't. For example: we definitely use onion it every time but we never end up putting a whole onion on-usually because of my husband's taste buds. We love pizza on Friday or Saturday night and this has saved us a lot of money.
Dough Ingredients:
1 c warm water
1 T yeast
1 tsp sugar
1/4 c olive oil
1 tsp salt
2 1/4 - 2 1/2 c flour
Dough Directions: Mix the water and yeast and sugar, let sit until frothy. Add the other ingredients and mix/knead a bit until smooth. Spread on the pizza pan and top as you wish. Bake 400-450 degrees in oven until browned on the bottom.
Thoughts from Teandra: When I start making the pizza dough, I will pre-heat the oven and put the stone/pan into the over to pre-heat as well. I then take the HOT stone/pan out and put the dough on it, careful not to burn myself. Pre-heating the stone/pan will make the bottom crispy and starts the cooking process.
I dice up an onion really fine, and take some minced garlic (jar from fridge generally) and sprinkle that directly on the dough, then I sprinkle some pizza spices on: basil and oregano. Then I put the sauce on (little can of tomato sauce). I like to put the spices on the bottom since I think it helps the flavor get captured better. Then I put the cheese on and top with any ingredients we want. Ingredient Ideas: crumbled bacon, sausage, pepperoni, green peppers, onions, olives, mushrooms, tomatoes and parmesan cheese.
My thoughts on this: Really you can put any ingredients you want on. Once we loaded it with veggies another time we kept it simple with cheese and pepperoni (our daughter likes it better that way usually). But what we LOVE is putting the chopped onion, garlic and spices on before the sauce. The dough truly does capture the flavor. As you make it you'll find what you like and what you don't. For example: we definitely use onion it every time but we never end up putting a whole onion on-usually because of my husband's taste buds. We love pizza on Friday or Saturday night and this has saved us a lot of money.
Taco Pie
We made this recipe at a relief society activity because you can freeze it. It was pretty good and my husband enjoyed it. It could use some fresh tomatoes or avocados or sour cream once it comes out of the oven.
Ingredients:
1lb ground beef or ground turkey
1 onion, chopped
1 package taco seasoning
1- 4oz can sliced black olives
1- 8oz can tomato sauce
2 cups shredded cheddar cheese, divided
1 tube refrigerator crescent rolls
1 cup refried beans
1- 10 1/2 oz package corn chips, crushed
1 cup sour cream
Directions:
Brown ground beef with onion. Add taco seasoning, olives and tomato sauce. Flatten crescent roll dough and press onto bottom of foil baking pan. Heat refried beans and mix with 2 tablespoons of water to make spreadable. Spread over crust. Top with 1 cup of the cheese. Cover crust with half of the crushed corn chips. Spoon meat mixture over corn chips. Cover with sour cream. Sprinkle with remaining 1 cup of cheese. Top with remaining corn chips. Cover with heavy foil. Label and freeze.
to serve: Thaw overnight. Bake uncovered 45 minutes at 375 degrees. If frozen bake 3 hours.
When we got this recipe they told us that it was for two meals. You could probably use it for one because when we made it, it was a little thin.
Ingredients:
1lb ground beef or ground turkey
1 onion, chopped
1 package taco seasoning
1- 4oz can sliced black olives
1- 8oz can tomato sauce
2 cups shredded cheddar cheese, divided
1 tube refrigerator crescent rolls
1 cup refried beans
1- 10 1/2 oz package corn chips, crushed
1 cup sour cream
Directions:
Brown ground beef with onion. Add taco seasoning, olives and tomato sauce. Flatten crescent roll dough and press onto bottom of foil baking pan. Heat refried beans and mix with 2 tablespoons of water to make spreadable. Spread over crust. Top with 1 cup of the cheese. Cover crust with half of the crushed corn chips. Spoon meat mixture over corn chips. Cover with sour cream. Sprinkle with remaining 1 cup of cheese. Top with remaining corn chips. Cover with heavy foil. Label and freeze.
to serve: Thaw overnight. Bake uncovered 45 minutes at 375 degrees. If frozen bake 3 hours.
When we got this recipe they told us that it was for two meals. You could probably use it for one because when we made it, it was a little thin.
Wednesday, January 20, 2010
Lasagna
So last night I made Lasagna for the first time. And I have to tell you it turned out really good and my husband and daughter loved it. Which is saying something because she has been so picky lately. Again I got this recipe from The Essential Mormon Cookbook.
Lasagna
Ingredients
1/2 lb lasagna noodles (9 noodles)
1 1/2 lbs ground beef
3 cloves garlic, minced
1/4 tsp pepper
1 (1-pound, 12-ounce) can crushed tomatoes
1 (8 ounce) can tomato sauce
1 (3 ounce) package spaghetti sauce mix
2 cups ricotta or cottage cheese
2 cups mozzarella cheese, grated
Directions
Cook lasagna noodles as directed on package. Pour off water. Place each noodle carefully on waxed paper to prevent sticking together. Brown ground beef. Add minced garlic and pepper to ground beef. Cook and stir for about 2 minutes. Stir in crushed tomatoes, tomato sauce, and spaghetti sauce mix. Simmer about 15 minutes. Remove from heat. Set aside 1 cup meat sauce and 1/2 cup grated mozzarella for later use.
Grease a 9 x 13-inch pan. Layer one cup meat sauce mixture on bottom of pan. Layer 3 noodles over meat sauce mixture to cover. Layer 1/2 cup cottage cheese, followed by 1/2 cup grated mozzarella cheese, over that. Repeat layers a total of three times, ending with the reserved 1 cup meat sauce and 1/2 cup reserved grated mozzarella cheese. Bake at 350 degrees F for about 30 minutes. Remove from oven and let stand 10 minutes before serving. Makes 10-12 servings.
My tips
I would have been more generous with the meat sauce, cottage cheese and mozzarella cheese. It still turned out good but next time I'll be adding a little more of everything so nothing dries out.
Lasagna
Ingredients
1/2 lb lasagna noodles (9 noodles)
1 1/2 lbs ground beef
3 cloves garlic, minced
1/4 tsp pepper
1 (1-pound, 12-ounce) can crushed tomatoes
1 (8 ounce) can tomato sauce
1 (3 ounce) package spaghetti sauce mix
2 cups ricotta or cottage cheese
2 cups mozzarella cheese, grated
Directions
Cook lasagna noodles as directed on package. Pour off water. Place each noodle carefully on waxed paper to prevent sticking together. Brown ground beef. Add minced garlic and pepper to ground beef. Cook and stir for about 2 minutes. Stir in crushed tomatoes, tomato sauce, and spaghetti sauce mix. Simmer about 15 minutes. Remove from heat. Set aside 1 cup meat sauce and 1/2 cup grated mozzarella for later use.
Grease a 9 x 13-inch pan. Layer one cup meat sauce mixture on bottom of pan. Layer 3 noodles over meat sauce mixture to cover. Layer 1/2 cup cottage cheese, followed by 1/2 cup grated mozzarella cheese, over that. Repeat layers a total of three times, ending with the reserved 1 cup meat sauce and 1/2 cup reserved grated mozzarella cheese. Bake at 350 degrees F for about 30 minutes. Remove from oven and let stand 10 minutes before serving. Makes 10-12 servings.
My tips
I would have been more generous with the meat sauce, cottage cheese and mozzarella cheese. It still turned out good but next time I'll be adding a little more of everything so nothing dries out.
Overnight Broccoli & Ham Strata
This recipe is a family tradition on Michael's side of the family. They have it on Christmas morning. When Michael described it to me it sounded interesting but good. It seemed more of a casserole than a breakfast. But I wanted to make it for him because he was away from his family for Christmas and I thought this would bring back a lot of memories. Well I'm so glad I did. It was sooo good. Michael enjoyed it so much and it lasted several days because it makes so much and is so filling. That is of course with only two people and a 14 month old. Thanks Mom Pfeil for the recipe!
Overnight Broccoli & Ham Strata
Ingredients 12 slices (firm textured ) white bread 1 bag (1 lb) frozen chopped broccoli – defrosted 1 lb (sharp or mild) cheddar cheese – shredded 2 cups (abt 12 oz) diced cooked ham 6 eggs 3 ½ cups milk 1 tsp. Dry mustard 1 tsp. Worcestershire sauce 2 Tbs. Instant minced onion ½ tsp garlic powder 1/8 tsp. Pepper
Directions Using a 3 inch doughnut cutter, cut a ring from each bread slice, set aside. Cut the trimmings into cubes. Spread out the broccoli on paper towels to drain thoroughly. In a 9 by 13 inch baking dish, arrange in layers the bread cubes, ¾ of cheese, the broccoli, ham and bread rounds. Top with remaining cheese. Beat together eggs, milk, mustard, worchestershire, minced onion, garlic powder and pepper until well blended. Pour evenly over casserole making sure all bread round s are saturated. Cover and refrigerate 12 hours or overnight. Bake casserole uncovered in 350 degree oven about 1 hr or until center appear set. Cool at least 15 min before cutting into squares to serve. Serves 12.
Friday, October 2, 2009
Oven Chicken Fingers
Since I've been trying to eat healthier I haven't been cooking a lot of different or new recipes. But last night my mom made this recipe for a family in the ward and we made extra for the rest of our family. It's really good and great for kids. We didn't make the sauces for it but I'm sure they are delicious with it.
Oven Chicken Fingers
1 c. Italian bread crumbs
2 T. grated parmesan cheese
1 garlic clove, minced
1/4 c. vegetable oil
6 boneless skinless chicken breast halves
Honey Mustard Sauce
2 T. cornstarch
1 c. water, divided
1/2 c honey
1/4 c prepared mustard
Cranberry Orange Sauce
1/4 c. sugar
3 t. cornstarch
1/2 c. fresh or frozen cranberries
1/2 c orange juice
1/4 c. water
Directions:
In a plastic bag, mix bread crumbs and parmesan cheese, set aside. In a small bowl, combine garlic and oil. Flatten the chicken to 1/2 -in. thickness: cut into 1-inch wide strips. Dip strips in oil: coat with crumb mixture. Place on greased baking sheet. Bake at 350 for 20 minutes on each side or until golden brown.
Directions for sauces:
Combine the sugar and cornstarch in a saucepan. Add cranberries, orange juice and water; bring to a boil over medium heat, stirring contantly. Cook and stir 2-3 minutes more, crushing the berries while stirring. For honey mustard sauce, dissolve cornstarch in 1 T. water in a saucepan. Add honey, mustard and remaining water; bring to a boil over medium heat. Boil for 1 minute, stirring constantly. Serve with chicken for dipping. Makes 6 servings.
Oven Chicken Fingers
1 c. Italian bread crumbs
2 T. grated parmesan cheese
1 garlic clove, minced
1/4 c. vegetable oil
6 boneless skinless chicken breast halves
Honey Mustard Sauce
2 T. cornstarch
1 c. water, divided
1/2 c honey
1/4 c prepared mustard
Cranberry Orange Sauce
1/4 c. sugar
3 t. cornstarch
1/2 c. fresh or frozen cranberries
1/2 c orange juice
1/4 c. water
Directions:
In a plastic bag, mix bread crumbs and parmesan cheese, set aside. In a small bowl, combine garlic and oil. Flatten the chicken to 1/2 -in. thickness: cut into 1-inch wide strips. Dip strips in oil: coat with crumb mixture. Place on greased baking sheet. Bake at 350 for 20 minutes on each side or until golden brown.
Directions for sauces:
Combine the sugar and cornstarch in a saucepan. Add cranberries, orange juice and water; bring to a boil over medium heat, stirring contantly. Cook and stir 2-3 minutes more, crushing the berries while stirring. For honey mustard sauce, dissolve cornstarch in 1 T. water in a saucepan. Add honey, mustard and remaining water; bring to a boil over medium heat. Boil for 1 minute, stirring constantly. Serve with chicken for dipping. Makes 6 servings.
Monday, August 3, 2009
BUTTER BEAN SOUP
I really like this recipe. I had never tasted a butter bean until this soup. It's really filling and has a lot of veggies in it. Soup goes a long way and helps me to feel full and pretty much everything in it is good for you.
BUTTER BEAN SOUP
Ingredients:
1 1/2 cups celery, finely chopped
1 cup carrots, finely chopped
3/4 cup onion, finely chopped
3 tablespoons vegetable oil
3 tablespoons all-purpose flour
6 cups of water
1 can of vegeatable broth
2 cans (16 oz) Bush's Butter Beans, drained (Large, baby, or speckled)
1 can (14 oz) diced tomatoes
1 teaspoon basil
In large pan, cook celery, carrots and onion in oil until soft. Add flour; cook and stir for 1 minute. Gradually add water, stirring until smooth. Add remaining ingredients; bring to a boil. Reduce heat; simmer for 20-25 minutes or until slightly thickened. Add salt and pepper to taste.
BUTTER BEAN SOUP
Ingredients:
1 1/2 cups celery, finely chopped
1 cup carrots, finely chopped
3/4 cup onion, finely chopped
3 tablespoons vegetable oil
3 tablespoons all-purpose flour
6 cups of water
1 can of vegeatable broth
2 cans (16 oz) Bush's Butter Beans, drained (Large, baby, or speckled)
1 can (14 oz) diced tomatoes
1 teaspoon basil
In large pan, cook celery, carrots and onion in oil until soft. Add flour; cook and stir for 1 minute. Gradually add water, stirring until smooth. Add remaining ingredients; bring to a boil. Reduce heat; simmer for 20-25 minutes or until slightly thickened. Add salt and pepper to taste.
My new way of eating and BEAN ENCHILADAS
I know it's been over a month since I posted a recipe. Noelle has kept me pretty busy lately. I've also started a new diet I guess you could say. So everything I'm eating for now is almost all vegetarian. More like vegan. Almost everything I'm eating is all natural. It's all about loading up on fruits, veggies, and beans with a couple extras on the side such as some low calorie dressing, nuts, bran flakes, soy milk, and whole weat breads and rice. I'm not saying that I will never have sugar or meat again. Heck no! But I'm learning a lot about food and health and I'm feeling pretty good as well.
So the recipes I'm going to post are going to be mostly vegetarian. I'll try to find new recipes for Michael but not as much, for now anyway. Don't worry. Michael is okay with that. He helps me to resist the food that, for now, I don't want. Here is a recipe that we made last week. Keep in mind there is not a lot of salt in these recipes. So if you like salt you have to add it to your liking. I love this recipe because it gives me variety when sometimes all I eat is salads.
BEAN ENCHILADAS
Ingredients:
1 large can of enchilada sauce
1 green pepper, chopped
1/2 c sliced onion
1 c salsa
2 c canned cooked beans
1 c corn (frozen)
1 tsp cumin
1 tsp chopped cilantro
6-8 corn tortillas
1-2 Avacados, chopped
Heat enchilada sauce in pan on stove, on low-medium heat. Saute green pepper and onion in a skillet with 2 tbsp of salsa, until tender. Stir in beans, corn and seasonings. Dip tortilla in hot enchilada sauce, spoon about 1/4 c - 1/2 c of bean mixture on each and roll up. Place in baking dish. Pour extra enchilada sauce and bean mixture over the top of enchiladas. Bake at 375 degrees for 15 min. Place chopped avacodos in a bowl to serve over enchiladas.
So the recipes I'm going to post are going to be mostly vegetarian. I'll try to find new recipes for Michael but not as much, for now anyway. Don't worry. Michael is okay with that. He helps me to resist the food that, for now, I don't want. Here is a recipe that we made last week. Keep in mind there is not a lot of salt in these recipes. So if you like salt you have to add it to your liking. I love this recipe because it gives me variety when sometimes all I eat is salads.
BEAN ENCHILADAS
Ingredients:
1 large can of enchilada sauce
1 green pepper, chopped
1/2 c sliced onion
1 c salsa
2 c canned cooked beans
1 c corn (frozen)
1 tsp cumin
1 tsp chopped cilantro
6-8 corn tortillas
1-2 Avacados, chopped
Heat enchilada sauce in pan on stove, on low-medium heat. Saute green pepper and onion in a skillet with 2 tbsp of salsa, until tender. Stir in beans, corn and seasonings. Dip tortilla in hot enchilada sauce, spoon about 1/4 c - 1/2 c of bean mixture on each and roll up. Place in baking dish. Pour extra enchilada sauce and bean mixture over the top of enchiladas. Bake at 375 degrees for 15 min. Place chopped avacodos in a bowl to serve over enchiladas.
Sunday, June 14, 2009
CRISPY RANCH CHICKEN
This is probably one of the quickest, easiest, and yummiest things I have made. I got this recipe from Utah's Fox news channel. They always have the best recipes and they are always different and interesting. For Utah's Fox 13 recipe archive go here . This recipe is from June 5th. Hope you like it!
Ingredients:
2 cups semi crushed rice krispies
1/2 cup grated parmesan cheese
1 envelope ranch salad dressing mix
2 eggs, beaten
8 skinless, boneless chicken thighs or 5-6 chicken breasts
1/4 c melted butter
Directions:
Preheat oven to 350 degrees. Combine rice krispies, parmesan cheese and ranch dressing in a large bowl. Stir together. Dip chicken into beaten eggs and then coat evenly in cereal mixture. Arrange chicken pieces on a well greased baking dish. Sprinkle remaining cereal mixture on top. Drizzle melted butter over chicken and bake until golden brown for about 25 minutes at 350 degrees. Serve hot.
Ingredients:
2 cups semi crushed rice krispies
1/2 cup grated parmesan cheese
1 envelope ranch salad dressing mix
2 eggs, beaten
8 skinless, boneless chicken thighs or 5-6 chicken breasts
1/4 c melted butter
Directions:
Preheat oven to 350 degrees. Combine rice krispies, parmesan cheese and ranch dressing in a large bowl. Stir together. Dip chicken into beaten eggs and then coat evenly in cereal mixture. Arrange chicken pieces on a well greased baking dish. Sprinkle remaining cereal mixture on top. Drizzle melted butter over chicken and bake until golden brown for about 25 minutes at 350 degrees. Serve hot.
Wednesday, June 3, 2009
GROUND BEEF WELLINGTON
This recipe was given to me by my friend Brittany. She got it from allrecipes.com. I was also pleasantly surprised by this recipe. It turned out really good and was pretty easy. My husband didn't think he would like it but ended up loving it. I've added my variation and tips at the end of the recipe. I didn't follow this exactly. I like that I can actually feel comfortable doing my own thing with a recipe. Good feeling.
Ingredients:
3/4 cup chopped fresh mushrooms
1 Tablespoon and 1 1/2 teaspoon butter
1 Tablespoon all purpose flour
1/4 teaspoon pepper- divided
3/4 cup half and half or cream of mushroom soup
1 1/2 egg yolk
3 Tablespoons finely chopped onion
1/4 teaspoon salt
3/4 pound ground beef
1 1/2 packages of crescent rolls or pastry roll
1 1/2 t dried parsley flakes
Directions:
In a saucepan, saute mushrooms in butter until softened. Stir in flour and 1/8 teaspoon pepper until blended. Gradually add the cream or soup. Bring to a boil; cook and stir for 2 minutes or until thickened. Remove and set aside. In a bowl, combine egg yolk, onion, 2 Tablespoons of the mushroom sauce, salt and remaining pepper. Crumble beef into mixture and mix well. Roll meat mixture up into the pastry roll or crescent rolls. Should make approximately 4 small loaves. Bake at 350 degrees for 24-28 minutes. They should turn a slightly dark,golden brown. I cut them in half to make sure the meat was finished cooking. Warm remaining mushroom sauce and add parsley flakes. Serve sauce over Wellington's.
My variation/tips:
*I used a 1 full cup of mushrooms.
*I used a whole can of cream of mushroom soup and it was super thick. I added about 1/2 can of water. You could probably use milk also.
*I used a full pound of ground beef.
*I used 2 egg yolks.
*I used 2 teaspoons of dried parsley flakes.
*For the dough I used Pillsbury recipe creations (crescent). It comes in a skinny can and is a full sheet of dough. I used two of these. I split the beef mixture in half and spooned it on the sheet and rolled it up. I cut that in half and pinched both ends to make sure it was sealed tightly. After doing this with both dough sheets I had 4 loaves.
*After they were done I cut all 4 loaves in half and served that way.
Ingredients:
3/4 cup chopped fresh mushrooms
1 Tablespoon and 1 1/2 teaspoon butter
1 Tablespoon all purpose flour
1/4 teaspoon pepper- divided
3/4 cup half and half or cream of mushroom soup
1 1/2 egg yolk
3 Tablespoons finely chopped onion
1/4 teaspoon salt
3/4 pound ground beef
1 1/2 packages of crescent rolls or pastry roll
1 1/2 t dried parsley flakes
Directions:
In a saucepan, saute mushrooms in butter until softened. Stir in flour and 1/8 teaspoon pepper until blended. Gradually add the cream or soup. Bring to a boil; cook and stir for 2 minutes or until thickened. Remove and set aside. In a bowl, combine egg yolk, onion, 2 Tablespoons of the mushroom sauce, salt and remaining pepper. Crumble beef into mixture and mix well. Roll meat mixture up into the pastry roll or crescent rolls. Should make approximately 4 small loaves. Bake at 350 degrees for 24-28 minutes. They should turn a slightly dark,golden brown. I cut them in half to make sure the meat was finished cooking. Warm remaining mushroom sauce and add parsley flakes. Serve sauce over Wellington's.
My variation/tips:
*I used a 1 full cup of mushrooms.
*I used a whole can of cream of mushroom soup and it was super thick. I added about 1/2 can of water. You could probably use milk also.
*I used a full pound of ground beef.
*I used 2 egg yolks.
*I used 2 teaspoons of dried parsley flakes.
*For the dough I used Pillsbury recipe creations (crescent). It comes in a skinny can and is a full sheet of dough. I used two of these. I split the beef mixture in half and spooned it on the sheet and rolled it up. I cut that in half and pinched both ends to make sure it was sealed tightly. After doing this with both dough sheets I had 4 loaves.
*After they were done I cut all 4 loaves in half and served that way.
Monday, June 1, 2009
SWEET AND SOUR CHICKEN
This recipe was given to me by my sister-in-law Nina. She got it from her friend Jill. Thanks Nina and Jill because this is so good. It's really not that hard and just takes time. I'm sure after a while a person could get really fast at this. It is messy to make but very worth it.
Ingredients:
4 large boneless, skinless chicken breasts
white flour
4-5 eggs (may need more if you want to use more chicken)
any kind of cooking oil
Sauce Ingredients:
1 C sugar
1/2 C white vinegar
4 T ketchup
2 T soy sauce
2 tsp salt (it calls for this but I suggest not using it, soy sauce has PLENTY of salt)
Directions:
Mix the sauce beforehand and put to the side. Preheat oven to 350 degrees. In two separate bowls, put flour and eggs. I usually start out with three eggs in a bowl and then add more as I need them. Whisk the eggs and put the bowls to the side. Cut the chicken into bite size pieces. Put oil in frying pan and put on the burner at a little higher than medium heat. Wait until pan heats up. Grab a handful of chicken pieces and put them in the flour. Make sure the chicken is completely coated, then put it in the egg. Carefully put the pieces in the pan, the oil will splatter more if you drop it in. Using the not eggy hand, turn and cook the chicken pieces until golden brown. Put in a glass baking pan and keep doing that until all the chicken is browned. Now mix the sauce again because the sugar will have settled and pour over the chicken. Bake, uncovered, in the oven for 25-30 minutes, stirring halfway through baking. Serve with rice and vegetables.
* I used 5 chicken breasts and used a 9 x 13 glass baking pan. It was the perfect size.
Ingredients:
4 large boneless, skinless chicken breasts
white flour
4-5 eggs (may need more if you want to use more chicken)
any kind of cooking oil
Sauce Ingredients:
1 C sugar
1/2 C white vinegar
4 T ketchup
2 T soy sauce
2 tsp salt (it calls for this but I suggest not using it, soy sauce has PLENTY of salt)
Directions:
Mix the sauce beforehand and put to the side. Preheat oven to 350 degrees. In two separate bowls, put flour and eggs. I usually start out with three eggs in a bowl and then add more as I need them. Whisk the eggs and put the bowls to the side. Cut the chicken into bite size pieces. Put oil in frying pan and put on the burner at a little higher than medium heat. Wait until pan heats up. Grab a handful of chicken pieces and put them in the flour. Make sure the chicken is completely coated, then put it in the egg. Carefully put the pieces in the pan, the oil will splatter more if you drop it in. Using the not eggy hand, turn and cook the chicken pieces until golden brown. Put in a glass baking pan and keep doing that until all the chicken is browned. Now mix the sauce again because the sugar will have settled and pour over the chicken. Bake, uncovered, in the oven for 25-30 minutes, stirring halfway through baking. Serve with rice and vegetables.
* I used 5 chicken breasts and used a 9 x 13 glass baking pan. It was the perfect size.
Sunday, May 24, 2009
MOM'S MEATBALLS
This is a tangy meatball recipe from my mom. I grew up with it and love it!
Meatball ingredients:
*You can use precooked/frozen meatballs if you don't want to make them from scratch.
1 lb hamburger
1 c bread crumbs (I substituted this with a cup of oatmeal)
1 c finely chopped onions
1/2 c milk
1 egg
1 tsp. salt
1/8 tsp. nutmeg
1/8 tsp. pepper
* I didn't have nutmeg and they still turned out really good.
Meatball sauce ingredients:
3/4 c water
1/4 c white vinegar
1 c ketchup
2 tsp. Worcestershire Sauce
2 heaping tsp. chili powder
3 TB sugar
1/3 c finely chopped onion
1/4 tsp. salt
Directions:
Thaw hamburger. Mix all hamburger ingredients together in a medium bowl. Use a plastic spoon or your clean hands. Set aside. If you use frozen/already cooked meatballs just thaw in refrigerator or microwave. In a crock pot combine all meatball sauce ingredients. Stir well. Put on warm or low setting. Cover with lid. Stirring occasionally. Start forming meatball mixture into golf ball sized balls. Place 8-12 meatballs on a microwave safe plate. Place in microwave for about 4 1/2 minutes or until cooked all the way through. As the meatballs are finished put in crock pot with the sauce. Once all meatballs are finished leave in crock pot to heat. Stirring occasionally. We like to eat it with rice or baked potatoes.
Meatball ingredients:
*You can use precooked/frozen meatballs if you don't want to make them from scratch.
1 lb hamburger
1 c bread crumbs (I substituted this with a cup of oatmeal)
1 c finely chopped onions
1/2 c milk
1 egg
1 tsp. salt
1/8 tsp. nutmeg
1/8 tsp. pepper
* I didn't have nutmeg and they still turned out really good.
Meatball sauce ingredients:
3/4 c water
1/4 c white vinegar
1 c ketchup
2 tsp. Worcestershire Sauce
2 heaping tsp. chili powder
3 TB sugar
1/3 c finely chopped onion
1/4 tsp. salt
Directions:
Thaw hamburger. Mix all hamburger ingredients together in a medium bowl. Use a plastic spoon or your clean hands. Set aside. If you use frozen/already cooked meatballs just thaw in refrigerator or microwave. In a crock pot combine all meatball sauce ingredients. Stir well. Put on warm or low setting. Cover with lid. Stirring occasionally. Start forming meatball mixture into golf ball sized balls. Place 8-12 meatballs on a microwave safe plate. Place in microwave for about 4 1/2 minutes or until cooked all the way through. As the meatballs are finished put in crock pot with the sauce. Once all meatballs are finished leave in crock pot to heat. Stirring occasionally. We like to eat it with rice or baked potatoes.
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