Ingredients
1 pound skinless, boneless chicken breast halves - cubed
1 cup sliced carrots
1 cup frozen green peas
1/2 cup sliced celery
1/3 cup butter
1/3 cup chopped onion
1/3 cup all-purpose flour
1/2 teaspoon salt
1/4 teaspoon black pepper
1/4 teaspoon celery seed
2 3/4 cups chicken broth
1 1/4 cup milk
2 (9 inch) unbaked pie crusts (can also use pilsbury ready made pie crusts)
Directions
1.Preheat oven to 375.
2.In a saucepan, combine chicken, carrots, peas, and celery. Add water to cover and boil for 15 minutes. Remove from heat, drain and set aside.
3.In the saucepan over medium heat, cook onions in butter until soft and translucent. Stir in flour, salt, pepper, and celery seed. Slowly stir in chicken broth and milk. Simmer over medium-low heat until thick. Add garlic pepper, garlic powder, poultry seasoning to taste. Remove from heat and set aside.
4.Place the chicken mixture in bottom pie crust. Pour hot liquid mixture over. Cover with top crust, seal edges, and cut away excess dough. Make several small slits in the top to allow steam to escape.
5.Bake in the preheated oven for 40 to 45 minutes, or until pastry is golden brown and filling is bubbly. Cool for 10 minutes before serving.
Tuesday, April 10, 2012
Worlds Best lasagna
This recipe takes time, but is worth the wait.
Ingredients
1 pound sweet Italian sausage
3/4 pound lean ground beef
1/2 cup minced onion2 cloves garlic, crushed
1 (28 ounce) can crushed tomatoes
2 (6 ounce) cans tomato paste2 (6.5 ounce) cans canned tomato sauce
1/2 cup water
2 tablespoons white sugar
1 1/2 teaspoons dried basil leaves
1/2 teaspoon fennel seeds
1 teaspoon Italian seasoning
1 tablespoon salt
1/4 teaspoon ground black pepper
4 tablespoons chopped fresh parsley
12 lasagna noodles
16 ounces ricotta cheese with dash of nutmeg
1 egg
1/2 teaspoon salt
3/4 pound mozzarella cheese, sliced
3/4 cup grated Parmesan cheese
Directions
*Place noodles in a pan of hot salted water to get soft while cooking other ingredients.
1.In a Dutch oven, cook sausage, ground beef, onion, and garlic over medium heat until well browned. Stir in crushed tomatoes, tomato paste, tomato sauce, and water. Season with sugar, basil, fennel seeds, Italian seasoning, 1 tablespoon salt, pepper, and 2 tablespoons parsley. Simmer, covered, for about 1 1/2 hours, stirring occasionally. (You can also use a jar of sauce or just combine ingredients without cooking, make lasagna and set in fridge overnight to let the flavors combine, set out an hr before cooking and it tastes great)
2. In a mixing bowl, combine ricotta cheese with egg, remaining parsley, and 1/2 teaspoon salt.
3.Preheat oven to 375 degrees F (190 degrees C).
4.To assemble, spread 1 1/2 cups of meat sauce in the bottom of a 9x13 inch baking dish. Arrange 6 noodles lengthwise over meat sauce. Spread with one half of the ricotta cheese mixture. Top with a third of mozzarella cheese slices. Spoon 1 1/2 cups meat sauce over mozzarella, and sprinkle with 1/4 cup Parmesan cheese. Repeat layers, and top with remaining mozzarella and Parmesan cheese. Cover with foil: to prevent sticking, either spray foil with cooking spray, or make sure the foil does not touch the cheese.
5.Bake in preheated oven for 25 minutes. Remove foil, and bake an additional 25 minutes. Cool for 15 minutes before serving.
Ingredients
1 pound sweet Italian sausage
3/4 pound lean ground beef
1/2 cup minced onion2 cloves garlic, crushed
1 (28 ounce) can crushed tomatoes
2 (6 ounce) cans tomato paste2 (6.5 ounce) cans canned tomato sauce
1/2 cup water
2 tablespoons white sugar
1 1/2 teaspoons dried basil leaves
1/2 teaspoon fennel seeds
1 teaspoon Italian seasoning
1 tablespoon salt
1/4 teaspoon ground black pepper
4 tablespoons chopped fresh parsley
12 lasagna noodles
16 ounces ricotta cheese with dash of nutmeg
1 egg
1/2 teaspoon salt
3/4 pound mozzarella cheese, sliced
3/4 cup grated Parmesan cheese
Directions
*Place noodles in a pan of hot salted water to get soft while cooking other ingredients.
1.In a Dutch oven, cook sausage, ground beef, onion, and garlic over medium heat until well browned. Stir in crushed tomatoes, tomato paste, tomato sauce, and water. Season with sugar, basil, fennel seeds, Italian seasoning, 1 tablespoon salt, pepper, and 2 tablespoons parsley. Simmer, covered, for about 1 1/2 hours, stirring occasionally. (You can also use a jar of sauce or just combine ingredients without cooking, make lasagna and set in fridge overnight to let the flavors combine, set out an hr before cooking and it tastes great)
2. In a mixing bowl, combine ricotta cheese with egg, remaining parsley, and 1/2 teaspoon salt.
3.Preheat oven to 375 degrees F (190 degrees C).
4.To assemble, spread 1 1/2 cups of meat sauce in the bottom of a 9x13 inch baking dish. Arrange 6 noodles lengthwise over meat sauce. Spread with one half of the ricotta cheese mixture. Top with a third of mozzarella cheese slices. Spoon 1 1/2 cups meat sauce over mozzarella, and sprinkle with 1/4 cup Parmesan cheese. Repeat layers, and top with remaining mozzarella and Parmesan cheese. Cover with foil: to prevent sticking, either spray foil with cooking spray, or make sure the foil does not touch the cheese.
5.Bake in preheated oven for 25 minutes. Remove foil, and bake an additional 25 minutes. Cool for 15 minutes before serving.
Chicken Riggies
4 tablespoons olive oil
1/4 cup butter
5 cloves garlic, minced
10 tablespoons minced shallot
2 pounds skinless, boneless chicken breast meat - cubedsalt and pepper to taste
1 (4 ounce) jar sweet red peppers, drained and julienned
1/2 cup fresh tomato sauce
1 pint heavy cream
1 (8 ounce) package uncooked rigatoni pasta
Directions
1.In a large saucepan, heat oil and melt butter over medium heat. Add garlic and shallots and saute until soft, then add chicken, season with salt and pepper to taste and saute for 8 to 10 minutes, or until halfway cooked.
2.Add peppers and stir in tomato sauce, reduce heat to low and simmer about 10 minutes, then stir in cream and simmer for 10 minutes more. Toss all with hot, cooked pasta and serve.
1/4 cup butter
5 cloves garlic, minced
10 tablespoons minced shallot
2 pounds skinless, boneless chicken breast meat - cubedsalt and pepper to taste
1 (4 ounce) jar sweet red peppers, drained and julienned
1/2 cup fresh tomato sauce
1 pint heavy cream
1 (8 ounce) package uncooked rigatoni pasta
Directions
1.In a large saucepan, heat oil and melt butter over medium heat. Add garlic and shallots and saute until soft, then add chicken, season with salt and pepper to taste and saute for 8 to 10 minutes, or until halfway cooked.
2.Add peppers and stir in tomato sauce, reduce heat to low and simmer about 10 minutes, then stir in cream and simmer for 10 minutes more. Toss all with hot, cooked pasta and serve.
Easy Hawaiian Meatballs
This recipe is so easy it's embarrassing, but people think I've slaved all day in the kitchen. I guess, you could if you made your own meatballs but frozen is so much easier.
You can also adapt this recipe and use another meat like chicken instead of a meatball.
Ingredients
1 Package of meatballs
1 bottle of Yoshidas sweet teriyaki marinade sauce (found in the bbq sauce isle)
1 can of crushed or pinapple tidbits
rice
Cooke meatballs according to package. 5 minutes before done dump yoshidas sauce all over the meatballs so that they are sitting in sauce. Dump drained tidbits or crushed pineapple and mix around (to your preference, if I do a small batch I only use half a can). Place back in oven until sauce is bubbling. Serve over cooked rice!
You can also adapt this recipe and use another meat like chicken instead of a meatball.
Ingredients
1 Package of meatballs
1 bottle of Yoshidas sweet teriyaki marinade sauce (found in the bbq sauce isle)
1 can of crushed or pinapple tidbits
rice
Cooke meatballs according to package. 5 minutes before done dump yoshidas sauce all over the meatballs so that they are sitting in sauce. Dump drained tidbits or crushed pineapple and mix around (to your preference, if I do a small batch I only use half a can). Place back in oven until sauce is bubbling. Serve over cooked rice!
Yum Deviled eggs
Ingredients
6 hard-cooked eggs
2 tablespoons mayonnaise
1 teaspoon sugar
1 teaspoon white vinegar
1 teaspoon prepared mustard
1/2 teaspoon salt
Paprika
Directions
1.Slice eggs in half lengthwise; remove yolks and set whites aside. In a small bowl, mash yolks with a fork. Add the mayonnaise, sugar, vinegar, mustard and salt; mix well. Stuff or pipe into egg whites. Sprinkle with paprika. Refrigerate until serving.
6 hard-cooked eggs
2 tablespoons mayonnaise
1 teaspoon sugar
1 teaspoon white vinegar
1 teaspoon prepared mustard
1/2 teaspoon salt
Paprika
Directions
1.Slice eggs in half lengthwise; remove yolks and set whites aside. In a small bowl, mash yolks with a fork. Add the mayonnaise, sugar, vinegar, mustard and salt; mix well. Stuff or pipe into egg whites. Sprinkle with paprika. Refrigerate until serving.
Tuesday, March 27, 2012
Bourbon chicken
BOURBON CHICKEN OVER RICE – WITHOUT THE BOURBON!
5 boneless, skinless chicken breasts or chicken tenders (12 to 15)
2 Tablespoon oil
1 teaspoon garlic
1/4 Cup apple or pineapple juice
1/3 Cup brown sugar
2 Tablespoons ketchup
1 Tablespoon apple cider vinegar ( I did not add this) I did add 3 Tablespoons of chicken broth to the sauce instead.
1/2 Cup water
1/3 Cup soy sauce
pinch red pepper flakes
1 Tablespoon cornstarch
2 Tablespoon oil
1 teaspoon garlic
1/4 Cup apple or pineapple juice
1/3 Cup brown sugar
2 Tablespoons ketchup
1 Tablespoon apple cider vinegar ( I did not add this) I did add 3 Tablespoons of chicken broth to the sauce instead.
1/2 Cup water
1/3 Cup soy sauce
pinch red pepper flakes
1 Tablespoon cornstarch
DIRECTIONS:
1. Cut your chicken into small 1-2 inch pieces with some clean kitchen scissors.
2. Heat up a large skillet over medium high heat. Once it is hot, pour 2 T Olive Oil into it.
3. Add your chicken pieces to the pan and let them cook for about 10 minutes, stirring occasionally.
4. The chicken will start to get a bit juicy and bubbly. Put the lid on the pan, slightly tilted and drain the juices out into the sink. Return the pan to the stove top and continue cooking over medium high heat.
5. Into a medium sized mixing bowl combine 1 t garlic, 1/4 C apple or pineapple juice, 1/3 C brown sugar, 2 T ketchup, 1 T apple cider vinegar (or chicken broth), 1/2 C water, 1/3 C soy sauce, a pinch of red pepper flakes and 1 T cornstarch. Whisk it all together until the cornstarch is dissolved and all ingredients are well combined.
6. When your chicken has a nice brown sear on some of the pieces…
pour the sauce into the pan. Stir it around to cover all the chicken pieces.
7. Reduce the heat to a low simmer and cover the pan with the lid at an angle to allow some of the steam to escape. Let this baby simmer away for about 20 minutes, stirring a couple of times during the cooking period. If the sauce gets a bit too thick, simply add a tablespoon or two of Chicken broth to thin it.
8. Serve over white or brown rice.
Enjoy!
Friday, January 6, 2012
Broccoli Casserole
4 heads fresh broccoli, chopped
1 1/2 cups shredded American cheese
1 (10.75 ounce) can condensed cream of mushroom soup
1 teaspoons salt
1 teaspoons ground black pepper
1/4 c. milk
3 tablespoons butter
2 cups crushed, Ritz crackers
Directions
Preheat oven to 350 degrees F (175 degrees C).
Bring a pot of lightly salted water to a boil. Cook broccoli in the boiling water for 1 minute. Drain, and set aside.
In a saucepan over medium heat, mix the cheese, cream of mushroom soup, milk, salt, and pepper. Stir until cheese is melted. Add the broccoli, stirring to coat. Transfer the mixture to a 9x13 inch baking dish.
In a separate saucepan, melt the butter over medium heat. Mix in the Ritz crackers, and sprinkle over the broccoli mixture.
Bake 30 minutes in the preheated oven, until the topping is browned and broccoli is tender.
1 1/2 cups shredded American cheese
1 (10.75 ounce) can condensed cream of mushroom soup
1 teaspoons salt
1 teaspoons ground black pepper
1/4 c. milk
3 tablespoons butter
2 cups crushed, Ritz crackers
Directions
Preheat oven to 350 degrees F (175 degrees C).
Bring a pot of lightly salted water to a boil. Cook broccoli in the boiling water for 1 minute. Drain, and set aside.
In a saucepan over medium heat, mix the cheese, cream of mushroom soup, milk, salt, and pepper. Stir until cheese is melted. Add the broccoli, stirring to coat. Transfer the mixture to a 9x13 inch baking dish.
In a separate saucepan, melt the butter over medium heat. Mix in the Ritz crackers, and sprinkle over the broccoli mixture.
Bake 30 minutes in the preheated oven, until the topping is browned and broccoli is tender.
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