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26 de setembro Cheesy Tortilla Soup This is the perfect cool-weather soup. We're having this tonight while watching the football games. This is very similar to the Tortilla Soup served at Max & Erma's. Cheesy Tortilla Soup Serves: 8 1 envelope fajita marinade mix 4 boneless skinless chicken breast, diced 2 tablespoons vegetable oil 1/4 cup butter 1/3 cup all-purpose flour 2 cans chicken broth 1/3 cup Rotel tomatoes w/ green chiles 1 cup Velveeta, cubed 1 1/2 cups shredded Monterey jack cheese, divided 1 1/2 cups half and half Guacamole 1/2 cup shredded cheddar cheese Tortilla chips Prepare fajita mix according to package directions; add chicken and marinate as directed. In a large skillet, cook chicken in oil until juices run clear; set aside. In a large saucepan, cook onion in butter until tender. Stir in flour until blended. Gradually stir in broth. Bring to a boil. Cook and stir for 2 minutes until thickened and bubbly. Add tomatoes, Velveeta and 1 cup Monterey Jack cheese; cook and stir until cheese is melted. Stir in cream and chicken; heat through (do not boil). Spoon into bowls. Garnish with guacamole, cheddar cheese and remaining Monterey Jack cheese; add tortilla chips. 24 de agosto Grilled Salmon with Honey-Lime Butter A few years ago, I found a wonderful recipe website called Steph's Country Kitchen Goodness. That site has since been closed, but I did save a lot of the recipes. I tell you, my family has liked every single recipe I have tried from that site. So with credit to Steph, this is her recipe. GRILLED SALMON WITH HONEY-LIME BUTTER 2 salmon fillets (1 lb each) 1/2 cup vegetable oil 1/2 cup lemon juice 2 green onions, thinly sliced 2 tablespoons chopped fresh parsley 1/4 teaspoon dried rosemary 1/4 teaspoon salt 1/8 teaspoon pepper Honey-Lime Butter 1/4 cup butter, softened 1 tablespoon lime juice 1 tablespoon honey 1 clove garlic, minced 1/2 teaspoon lime zest 1/8 teaspoon crushed red pepper flakes 1. Palce salmon in a shallow dish. Combine remaining ingredients and mix well; pour over salmon. Cover and refrigerate for 30 minutes. Drain; discarding marinade. 2. Grill salmon over medium coals, skin side down, for 15-20 minutes or until fish flakes easily with a fork. Serve with Honey-Lime Butter. Yield: 4 servings. HONEY-LIME BUTTER Beat all ingredients in a small bowl until well blended. Shape butter into a roll about 1-inch in diameter. Wrap in plastic wrap and chill. Cut into slices and serve with salmon. Yield: about 1/3 cup. Source: "Steph's Country Kitchen Goodness" Johnny MarzettiThis is an old family favorite from my husband's childhood. It is so easy and so yummy. Serve it with a green salad and garlic bread and the meal is complete. Johnny Marzetti 2 cups macaroni 1 cup cheddar cheese, chunked 1jar spaghetti sauce 1 pound ground beef, browned and drained Cook macaroni according to package directions. Drain and rinse. Return to saucepan and add spaghetti sauce mixed with cooked ground beef. Heat through. Stir in chunks of cheddar cheese. Optional: After adding spaghetti sauce, may stir in cheese and bake in 350 degree oven until heated through. Chicken Caesar SaladChicken Caesar Salad
Reheat cooked chicken if desired by placing in the microwave for about 1 minute. Add more time if needed. Chop up lettuce into bite-size pieces and mix all ingredients. Serve. 05 de fevereiro "Pizza Hut" Pizza SaucePizza Hut Sauce
1 can tomato sauce -- (15 ounce) 1/4 tsp. dried oregano 1/4 tsp. dried basil leaves 1/4 tsp. dried thyme 1/4 tsp. garlic powder 1/4 tsp. salt 1/8 tsp. ground black pepper 1 bay leaf 1/2 tsp. lemon juice 1 dash onion powder 1/2 Tbs. sugar Combine all ingredients in a saucepan. Heat the sauce until it starts to bubble, then turn the heat down and simmer, covered for 30 to 60 mnutes, until it reaches the thickness you desire. When the sauce is cooled store in the refrigerator in a tightly sealed container until required. Fish RomanoThis is from a wonderful cookbook Saving Dinner. My family has loved every single recipe I've tried from this book
Fish Romano
Recipe By: Leanne Ely
Serves: 6 3/4 cup white wine
1 teaspoon thyme
4 cloves garlic -- pressed
6 fish fillets (white fish)
1/2 cup flour
1/2 cup Romano cheese -- grated
salt & pepper -- to taste
1 tablespoon olive oil
lemon wedges
In a large zipper-topped plastic bag, combine first 4 ingredients. Add fish, seal bag, and marinate in refrigerator for 30 minutes, turning bag occasionally.
Meanwhile, combine flour, Romano cheese, salt and pepper in another large zipper-topped plastic bag. Remove fish fillets from marinade (discard marinade) and add them to the flour bag, close bag, and shake to coat evenly with flour mixture.
In a skillet, heat oil over medium high heat. Add fish and cook 6 minutes on each side or until fish flakes easily when tested with a fork. Serve with lemon wedges.
Source:
"Saving Dinner"
Copyright:
"2003" Ham & Cheese SoupHam & Cheese Soup
Serves: 6
1 cup chopped onion 1/2 cup chopped celery 1/2 cup chopped carrot 1/4 cup minced fresh parsley 2 cloves garlic minced 1/4 cup butter or margerine 1/4 cup all-purpose flour 1 tablespoon ground mustard 1/8 teaspoon pepper 1 cup chopped fully cooked ham 2 1/2 cups chicken broth 2 cups milk 3/4 pound Velveeta cheese -- cubed In a large saucepan over medium heat, saute onion, celery, carrot, parsley and garlic in butter for 5 minutes or until the vegetables are crisp-tender. Stir in flour, mustard and pepper. Add ham; cook for 1 minute, stirring constantly. Gradually add broth and milk; bring to a boil over medium heat. Cook and stir for 2 minutes or until slightly thickened. Stir in cheese; reduce heat. Cook and stir until cheese is melted (do not boil). Garnish servings with popcorn if desired. 10 de janeiro Garlic Pizza CrustIt doesn't get any easier, better or cheaper than this pizza crust. Put your own favorite toppings on with whatever jar of pizza sauce you like.
Garlic Pizza Crust
1 1/3 cups tepid water (90*)
1/3 cup oil
2 cloves crushed garlic
4 cups flour
2/3 teaspoon salt
1 1/3 tablespoons sugar
1 1/3 tablespoons yeast
Add ingredients into your bread machine in order directed in your manual. Process using the "dough" setting. When finished, oil baking pans. Spread pizza dough onto baking pan, using fingers to press out to edges.
Let rise a bit and top. Bake at 425F for 20 minutes.
Makes 2 pizzas, cookie sheet size or 12 after school snack size pizzas formed in the bottom of an aluminum pie tin.
Cream of Broccoli & Cheddar SoupAs I've said before, I'm not normally a broccoli fan. But this soup is rather delicious. Of course the cheese is what redeems the broccoli!
Cream of Broccoli & Cheddar Soup
Serves:6
1 tablespoon olive oil
1 onion, chopped 1 bag frozen chopped broccoli 2 cups chicken broth 1 teaspoon flour, or more if needed 1 bay leaf
2 cups milk
1 1/2 cups cheddar cheese, shredded salt and pepper, to taste In a soup pot, heat olive oil over medium-high heat and cook onion. When onion is translucent, add broccoli and bay leaf and stir to combine. Sprinkle vegetables with flour and stir quickly to combine. Cook, stirring constantly for 1 minute. Continue to stir and gradually add the milk and chicken broth. Cook, stirring constantly, till broccoli is tender and mixture thickens slightly, about 3 minutes or so. Remove and discard bay leaf. Transfer soup to blender and process at low speed until smooth. Add Cheddar cheese and stir; salt and pepper to taste. Reheat if needed. Serve.
11 de dezembro Chicken QuesadillasOne of Melinda's favorite meals. Of course it has chicken in it!
Chicken Quesadillas Serves 6
2 1/2 cups cooked chicken -- shredded 2/3 cup salsa 1/3 cup sliced green onions 1 teaspoon ground cumin -- or less 1/2 teaspoon salt 6 8-inch flour tortilla 1/4 cup butter or margarine -- melted 2 cups Monterey jack cheese -- shredded sour cream -- as desired guacamole -- as desired In a skillet, combine the first 6 ingredients. Cook, uncovered, over medium heat for 10 minutes or until heated through, stirring occasionally. Brush one side of tortillas with butter. Spoon 1/3 cup chicken mixture over half of unbuttered side of each tortilla. Sprinkle with 1/3 cup cheese; fold plain side of tortilla. Sprinkle with 1/3 cup cheese; fold plain side of tortilla over cheese. Place on a lightly greased baking Bake at 475 degrees for 10 minutes, or until crisp and golden brown. Cut into wedges; serve with sour cream and guacamole. Jack Daniels Pork ChopsWhile cleaning out the fridge this morning I found what was left over of the Jack Daniels Grilling Sauce from the only other time I made this dish. I remember that it was quite tasty, so I think I'll make it again this week. Serves: 4 4 Pork Chops Brown chops, add onion, garlic, green peper and white wine, ginger, simmer until onions are soft, add grilling sauce on top of chops, and add beef stock. Simmer until chops are tender.(3/4 hr. or more) NOTES : I get the thick center cut pork chops. Since we don't like green pepper, I omitted that. In place of white wine you could increase the amount of beef stock to 2 cups. Farmhouse BBQ MuffinsA quick and easy meal. You could change this up and make it a pizza muffin by using pizza sauce instead of BBQ sauce and pizza cheese instead of cheddar. My kids like the BBQ taste better.
Farmhouse Barbecue Muffins 1 tube refrigerated buttermilk biscuits
1 pound ground beef 1/2 cup ketchup 3 tablespoons brown sugar 1 tablespoon cider vinegar 1/2 teaspoon chili powder 1 cup shredded cheddar cheese Separate dough into 10 biscuits; flatten into 5" circles. Press each into the bottom and up the sides of greased muffin cups; set aside. In a skillet, brown ground beef; drain. In a small bowl, mix ketchup, brown sugar, vinegar and chili powder; stir until smooth (Quick and easy option, use your favorite prepared, store-bought BBQ sauce). Add to meat and mix well. Divide the meat mixture among biscuit-lined muffin cups, using about 1/4 cup for each. Sprinkle with cheese. Bake at 375 degrees for 18-20 minutes or until golden brown. Cool for 5 minutes before removing from tin and serving.
20 de novembro THE Best Potato SoupI've tweeked and combined quite a few different recipes to come up with what I think is THE best potato soup. THE Best Potato Soup 1/2 lb. bacon, chopped 1 stalk celery, diced 1 onion, chopped 3 cloves garlic, minced 4 large potatoes, peeled and cubed 3-4 cups chicken stock (enough to cover) 3 Tbsp butter 1 can evaporated milk 1 tsp dried tarragon 1 tsp salt 1/4 tsp pepper In a Dutch oven, cook bacon over medium heat until done. Remove bacon from pan and set aside. Drain off all but about 1/4 cup of bacon grease. In the bacon grease remaining in the pan, saute onion and celery until onion turns clear. Add garlic and continue to cook for 1-2 minutes more. Add cubed potatoes and toss to coat. Saute for 3-4 minutes. Return bacon to the pan and add enough chicken stock to just cover potatoes. Cover and simmer until potatoes are tender. In a separate pan, melt the butter over medium heat. Whisk in the flour. Cook, stirring constantly for 1-2 minutes. Whisk in evaporated milk, tarragon, salt and pepper. Bring the milk mixture to a boil and cook, stirring constantly, until thickened. Stir the cream mixture into the potato mixture. To thicken the soup, puree about 1/2 of the soup in a blender (or using a stick blender) and return to the pan. Marshmallow Fruit SaladAlso called 5-Cup Salad, because you are supposed to use just 1 cup of each ingredient, to equal 5 cups total, but I'm using way more than that to make enough for Thanksgiving. This is just a "dump" recipe as I'm planning on opening up the cans and just "dumping" them into a bowl. Marshmallow Fruit Salad Fruit cocktail, drained Mandarin oranges, drained Pineapple chunks Cherries Sour cream Shredded coconut Miniature marshmallows Combine the fruit cocktail, mandarin oranges, cherries and pineapple chunks in a large bowl. Fold in the sour cream and coconut. Chill. Just before serving, stir in the marshmallows and serve. Baked Butternut SquashThis is the ultimate autumn side dish. Unfortunately, not many in my family like this. I make it at least once a year anyways because I like it. This is the recipe written out. In actuality, I don't measure any of this, I just eyeball the ingredients. Baked Butternut Squash Serves: 4 1 pound butternut squash, medium dice salt and pepper, to taste 1/4 teaspoon cinnamon 1/8 teaspoon ground cardamom 2 tablespoons brown sugar 2 tablespoons lemon juice 2 ounces whole butter, melted Place the squash in a buttered pan. Season with salt, pepper, cinnamon, cardamom and brown sugar. Drizzle the lemon juice and butter over the top of the squash. Bake, uncovered, in a 350 degree oven until tender, approximately 50 minutes. Beef TaquitosI first got this recipe from an email loop called Friendly Freezer. I've received many yummy, tried and true recipes from this group. I try to find out who first submitted the recipes to give proper credit. This is daughter number two's favorite dinner. Beef Taquitos Recipe By: Dawn Flynn from "Friendly Freezer" 5 pounds roast beef onion soup mix 2 cups cheddar cheese, grated garlic powder onion powder 1 1/2 cups picante sauce OR salsa OR 1 can diced tomatoes, undrained 1/4 cup onions, finely chopped flour tortillas (lately I've been using eggroll wrappers, it makes for a lighter dish) Cook roast in roasting pan, pouring onion soup mix dissolved in 1 cup water over it. Cook 325 degrees for 34-38 minutes/pound Let cool thoroughly overnight in fridge. Finely chop roast beef ( use a food processor) and mix with cheddar cheese, garlic and onion powder, salt and pepper, picante sauce and onion in a large bowl. Cover with plastic wrap and refrigerate for 30 minutes. Portion 1/4 cup mixture onto each flour tortilla in the lower 1/3 of the tortilla. Roll up tortilla. Heat electric skillet to 300 degrees covering bottom with oil. Fry taquitos with open edge down to seal. Turn over fry other side. Serve hot with condiments. Apple ChickenThis is taken from Leanne Ely's book Saving Dinner. My family has liked every single meal I've made from this book. I highly recommend this for your family. The only change I've made to this recipe is that I do not usually use the white wine. I use an equal amount of chicken broth in substitution for that liquid. Apple Chicken Recipe By: Leanne Ely Serves Size 6 1 1/4 teaspoons vegetable oil 6 boneless, skinless chicken breast halves, cut into 1/2" cubes 4 Granny Smith apple, cored and sliced 3/4 cup dry white wine 3/4 cup chicken broth 1/3 cup brown sugar 1/4 cup cider vinegar 3 tablespoons cornstarch 2 tablespoons Worcestershire sauce 1/2 teaspoon salt 1 teaspoon black pepper Heat oil in a large non-stick skillet. Add chicken and brown on all sides. Add apple slices, saute 3 minutes, stirring occasionally. Add 1/2 the wine and chicken broth, reduce heat, cover and simmer 10 minutes. Mix remaining wine and broth together with remaining ingredients; add to skillet. Cook over medium heat, stirring constantly until sauce thickens. Serving Ideas : Serve with baked potatoes; baked butternut squash and steamed broccoli Baked RavioliThis is a simple, yet delicious dish. It can easily be adapted to make smaller, individual size meals if desired. Baked Ravioli serves 8 1 pkg frozen ravioli (you can use meat or cheese filled) 1/2 cup melted butter 1 cup Italian seasoned dry bread crumbs 1/2 cup grated Parmesan cheese 1/4 tsp ground pepper 3 Tbsp chopped fresh parsley (optional) Spaghetti sauce (jarred or homemade) Heat oven to 400 degrees. Lightly spray a 13x9" baking dish with Pam cooking spray. Cook the ravioli as directed on the package and drain well. Toss the ravioli with melted butter in the prepared baking dish. Mix the breadcrumbs, Parmesan cheese and pepper together. Toss this with the ravioli. Sprinkle with parsely, if using. Bake uncovered for 15 minutes, or until the ravioli is hot and golden brown. Serve with the warmed spaghetti sauce poured over top. To complete this meal, serve this with garlic bread and a green salad 19 de novembro Molded Cranberry SaladHere is one of the classic Thanksgiving dishes from my mother. It is an old recipe, and hence calls for a meat grinder. I've found that using a good food processor is good enough. But I have Mom's old meat grinder, maybe I'll try using it this year. This can be made a few days ahead of time in preparation for Thanksgiving dinner.
Molded Cranberry Salad
Serves 10-12
Soak 1 Tbsp of unflavored gelatin in 1/4 cup water
Wash: 1 qt fresh cranberries (4 cups)
2 small oranges
Cut oranges into quarters, removing seeds. Put oranges and cranberris through a meat grinder, using a medium knife. Reserve the juices.
Dissolve over heat: 3/4 to 1 cup sugar in 1/4 cup water.
Add 1 pkg (3 1/4 oz box) lemon jello (NOTE: I like to use raspberry or cranberry jello when I can find it) and the soaked gelatin over heat. Stir until gelatin is dissolved. Add the ground fruit.
Place the salad in a wet mold or in a wet ring mold. Chill until firm. Unmold on lettuce. Serve with mayonnaise (Optional - I've never done this). 13 de novembro Seven Layer CookiesHere is a classic Christmas cookie.
Seven Layer Cookies 1 stick butter 1 1/2 cups graham cracker crumbs 1 cup chopped nuts 1 cup semisweet chocolate chips 1 cup butterscotch chips 1 1/3 cups flaked coconut 1 can sweetened condensed milk Melt butter and place in bottom of 9 x 13" pan. Place remaining items in pan in the order listed. Bake in 350 degree oven for 25 minutes or till brown. Cool for 15 minutes and cut. |
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