Sunday, December 27, 2009

Grillades and Grits

Grillades and Grits
Michelle (MMmom)

2 lbs thin pork chops
1/2 cup flour, seasoned with salt, black pepper, and cayenne pepper
Vegetable oil to cover bottom of pot
1 large onion, chopped
2 ribs celery, chopped (about 1/2 cups)
1/2 green bell pepper, copper (about 1/2 cup)
3-5 cloves garlic, minced
1 (14.5 oz) can diced tomatoes and juice
1 (8-oz) can tomato sauce
1 cup chicken stock
1 bay leaf
Pinch dried thyme
Salt, black pepper and cayenne pepper to taste
2 green onions, chopped and divided
1/4 cup chopped parsley, divided

Pour enough oil in the bottom of a large heavy pot to coat the bottom. Heat oil over med-high. Cut the chops into small portions. Dredge in seasoned flour, shaking off excess. When oil is hot, brown the grillades well on both sides. Cook in batches if needed. Don't crowd the pan otherwise they will steam. Remove and set aside. Add onion, celery, bell pepper, and garlic to the pot and use them to help release the browned bits from the bottom of the pot. A little water can be added if needed. Cook vegetables until tender. Add grillades back to pot along with tomatoes, sauce, stock or water, bay leaf, thyme, salt, pepper, and cayenne. Stir to mix, bring to a boil, and then lower to simmer. Simmer for at least an hour or until meat is tender and sauce is thickened. Stir occasionally to prevent sticking. Add half the green onion sand halt of the parsley and cook for the remainder 5 minutes. Serve over grits, garnishing with the remaining green onions and parsley.

For grits:
1 cup chicken broth
2 cups water
3/4 quick cook grits
Salt and pepper, to taste

Bring broth and water to a boil. Slowly add grits and whisk to incorporate. Cook for about 5 minutes, or until grits have absorbed the liquid and are tender. Season with salt and pepper and serve right away.

Lasagna Alfredo Roll Ups with Quick and Easy Alfredo Sauce

The roll ups were really good.  But the alfredo sauce was awesome!  In the future, no matter what dish I'm making, if it calls for alfredo sauce, I'll use this recipe.  It was more flavorful than any jar stuff you could buy. 

Lasanga Alfredo Roll Ups

8 lasagna noodles (I used the flat, no boil noodles because they are bigger and tend to not fall apart as easily)
1 Tablespoon olive oil
1 (10-oz) package frozen chopped
2 thinly sliced green onion
1/2 package of sliced mushrooms, diced into small pieces
2 chicken breast, boiled and shredded
1 pint part-skim ricotta cheese
1/4 cup grated Parmesan cheese
1/2 teaspoon salt
1 egg
1 teaspoon garlic powder

Alfredo sauce
1 cup shredded mozzarella cheese

Bring a large pot of lightly salted water to a boil.  Add lasagna and cook for 4-6 minutes or until al dente.  Rinse in cold water and drain well.  Meanwhile, in a large sauce pan over medium heat add oil and cook spinach and green onions until tender, stirring frequently.  Remove pan from heat and stir in ricotta cheese, Parmesan cheese, salt, egg, shredded chicken, mushrooms, and garlic powder.  Place noodles in a single layer on a sheet of waxed paper.  Evenly spread some of the cheese mixture on each noodle.  Roll up each noodle, jelly roll style.  In a 8x12 baking dish, spoon about 3/4 of the Alfredo sauce on the bottom and spread evenly.  Arrange the rolled noodles, seam side down, in the dish.  Top with mozzarella cheese and remaining sauce.  Cover loosely with foil and bake in preheated oven (375 degrees) for 30 minutes or until hot and bubbly and the cheese is melted.  Remove foil and broil until it starts to brown on top.  Serve.

Quick and Easy Alfredo Sauce

1/2 cup butter
1 (8-oz) package cream cheese
2 teaspoons garlic powder
2 cups milk
6-ounces grated Parmesan cheese
1/8 teaspoon ground black pepper

Melt butter in a medium, non-stick saucepan over medium heat.  Add cream cheese and garlic powder, stirring with wire whisk until smooth.  Add milk, a little at a time, whisking to smooth out lumps.  Stir in Parmesan and pepper.  Remove from heat when sauce reaches desired consistency.  Sauce will thicken rapidly, thin with milk if cooked too long. 

Crockpot Sweet and Sour Meatballs, Puff Fastry Wrapped Brie, Bean Dip, Hot Crab Dip

Crockpot Sweet and Sour Meatballs

2 small bags of frozen meatballs or 1 large bag (approximately 32 meatballs)

1/2 medium onion, chopped into small pieces
3/4 cup brown sugar, packed
2 Tablespoons vinegar
1 teaspoon lemon juice
1 cup ketchup
2 Tablespoons soy sauce

Mix everything together in crockpot.  Cover and cook on high for 3 hours, stirring occasionally.  Turn to warm until time to serve.

Puff Pastry Wrapped Brie
Food and Wine, December 2009

1 sheet Pepperidge Farm Puff Pastry Sheets, thawed
1 Brie cheese round (~8 oz)
1 egg

Heat oven to 400 degrees.  Unfold pastry on floured surface.  Place cheese in center.  Fold pastry over cheese to cover.  Trim excess pastry and press to seal.  Reserve scraps for decoration, if desired.  Beat 1 egg with 1 tbsp. water.  Brush seam of pastry with egg mixture.  Place seam side down onto baking sheet.  Brush with egg mixture.  Bake 25 minutes or until golden brown.  Let stand 20 minutes.  Serves 6.

Bean Dip
recipe courtesy of Jules

1 can refried beans
1 container of whipped cream cheese
1 cup of shredded cheese

*I doubled the recipe. 

In a big pan, spread out beans.  Spread out cream cheese on top of beans.  Sprinkle cheese on top and bake on 350 degrees until cheese on top is melted.  Serve with tortilla chips.
*No picture taken*

Hot Crab Dip

8 ounces cream cheese, room temperature
1 cup sour cream
1 cup plus 2 tablespoons mayonnaise
2 tablespoons fresh lemon juice
1 tablespoon Worcestershire sauce
1 teaspoon dry mustard
1 pinch garlic powder
1 lb fresh lump crab meat
1 loaf toasted garlic bread, sliced
Lemon wedges, garnish

In a mixing bowl, combine the cream cheese, sour cream, mayonnaise, lemon juice, Worcestershire sauce, dry mustard and garlic powder and mix until smooth.  Carefully fold in the crab meat.  Cover and chill until ready to serve. 

Preheat the oven broiler.  Transfer dip to an oven-safe, microwave-safe baking dish or bowl.  Microwave on high for 1 to 2 minutes or until heated through.  Transfer dish to oven and broil until dip is bubbly and lightly browned on top.  Serve with garlic toast and a few lemon wedges. 
*This made enough to do three small serving bowls.  The picture is one that has not yet been heated/broiled.*

Sunday, December 20, 2009

Hamburger Steaks With Gravy

Hamburger Steaks With Gravy

1-1/2 lb ground beef
Garlic powder
splash of Worchestershire sauce
2 Tbsp olive oil
2-packages of dry Brown Gravy mix
2 cups of cold water
1 small onion, diced small

Mix the ground beef, garlic powder, and Worchestershire sauce together.  Once mixed, make them into 4-5 patties.  In a large sauce pan, heat olive oil over medium-high heat.  Add 1/2 the patties.  Cook, flipping as necessary, until cooked about medium-medium well temperature.  Remove to a plate, wrapping with tin foil to keep warm.  Cook remaining patties.  A few minutes before the remaining patties are done, add the onions and start to let them brown.  Remove the patties to the plate and continue cooking onions until browned and starting to tender (about 3-5 minutes).  Empty the two packets of brown gravy mix and pour in 2 cups cold water.  Cook, stirring/whisking constantly until thickened.  Once thickened, add the patties back for a few minutes. 

Saturday, December 12, 2009

Crockpot Meatball Stroganoff

Crockpot Meatball Stroganoff
(from a friend at -- publisher unknown)

1 can Cream of Mushroom soup
1 14.5-ounce can beef broth
1 18-ounce package frozen fully-cooked meatballs (about 35 meatballs)
8 ounces sliced fresh mushrooms
1 cup sour cream
1 Tablespoon flour
1/3 cup water

Combine soup and beef broth in a crockpot.  Add meatballs and mushrooms, cover and cook on low for 6 to 8 hours.  Combine sour cream, flour and water in a bowl.  Stir mixture into meatballs, cover and cook on low for 10 minutes before serving.  **I served on top of egg noodles.**

Saturday, December 5, 2009

Zesty Tomato Pork Chops with Gorgonzola Mac and Cheese

Zesty Tomato Pork Chops
Amy - amylz

1 can (10-3/4 ounces) condensed tomato soup
1 package McCormick Grill Mates Zesty Herb Marinade
1 tablespoon honey
4 bone-in pork chops, 1-inch thick (2 lbs)

Mix soup, marinade mix and honey in small bowl.  Reserve 1/4 cup sauce.  Grill pork chops over medium heat about 20 minutes or until desired doneness, turning every 5 minutes.  Brush with remaining sauce during the last 10 minutes of grilling.  Serve with reserved sauce for additional flavor.

**I did not use honey as I had none on hand.  I use boneless pork chops.  Because I knew it wasn't going to be appropriate grilling weather, in the morning, I mix the sauce and let the pork chops marinade in the soup/marinade mixture.  That evening I popped in the oven on 350 until chops were done and served them with the reserved sauce.**

Gorgonzola Mac and Cheese
Sharon (Gatorgrrrl) inspired by Alton Brown

1/2 lb elbow macaroni
2 T butter
1/2 cup diced onions
2 eggs
6 oz. evaporated milk
1/2 tsp hot sauce
S&P to taste
1 cup white cheddar cheese, shredded
4 oz Gorgonzola cheese

In a large pot of boiling, salted water cook the pasta to al dente and drain.  Return the hot pot to the stove and melt butter and saute the onions.  Add pasta and toss to coat.  Whisk together the eggs, milk, hot sauce, salt and pepper.  Stir milk into the pasta and add the cheese.  Over low heat continue to stir for 3 minutes or until thickened and creamy.

**In the review of the recipe, the person said it was rich.  So knowing this in advance, I purchased Organic Raw Mild White Cheddar Cheese.  I used 1-1/2 to 2 cups of the white cheese and added an addition 3 oz of evaporated milk.  I really thought this was delicious, but I'm a huge gorgonzola cheese fan.**

Tuesday, December 1, 2009

Super Stuffed Potatoes

Super Stuffed Potatoes
Kraft Foods, Food and Family, Fall 2009

4 small baking potatoes
1 lb. ground beef
1/4 lb (4 oz.) Velveeta Pasteurized Prepared Cheese Product, cut into 1/2-inch cubes
1 small tomato, chopped
2 green onions, sliced
1/2 cup Breakstone's Reduced Fat or Knudsen Light Sour Cream

Prick potatoes in several places with fork.  Microwave on High 14 minutes or just until tender, turning after 7 minutes.  Meanwhile, brown meat in large skillet; drain.  Add Velveeta, tomatoes and onions; cook until Velveeta is melted and mixture is well blended, stirring frequently.  Split potatoes; mash inside with fork.  Top with meat mixture and sour cream.

(**I used 3 medium potatoes.  They only took 8 minutes total - they would have certainly exploded had I left them in the microwave for 14 minutes.  I used 8 oz. Velveeta cheese and 3 green onions.  And though I may not have specifically said this, I use lower priced brands/products when I can when making any/every recipe but typed it as it was in the publication..)

Meatballs in a Tomato-Basil Cream Sauce

Meatballs in Tomato-Basil Cream Sauce
Kraft Food, Food and Family, Fall 2009 issue

Meatballs (makes approximately 32 meatballs)
2 lbs ground beef
1 pkg (6 oz) Stove Top Stuffing Mix for Chicken
1-1/4 cups water
2 eggs

**I halved the meatball recipe.**

Tomato-Basil Cream Sauce

Mix 1 jar (14 oz) spaghetti sauce, 2 oz. cubed Philadelphia Cream Cheese and 2 Tbsp. chopped fresh basil in large skillet; cook over medium-low heat 3 min. or until heated through, stirring occasionally. Add about 16 meatballs hot meatballs; stir to evenly coat. Sprinkle with 1/4 cup Kraft Grated Parmesan Cheese before serving.

**I used 28 oz. spaghetti sauce, 4 oz. cream cheese, 3 Tbsp. fresh basil, and all the meatballs (16) since I halved the meatball recipe to begin with. Served on top of pasta.**

Monday, November 16, 2009

Lazyman's Stuffed Cabbage Casserole

I came across this recipe many moons ago, cut it out, and tossed it in with my other recipes that I make when I'm looking for something simple for dinner.  It's easy to throw together unlike real stuffed cabbage rolls but has the same overall flavor.  With only 5 ingredients, it doesn't get much easier.

Lazyman's Stuffed Cabbage Casserole

1 medium cabbage, cut up
1 lb ground beef
1 onion, chopped
1/2 cup uncooked rice
salt and pepper to taste
10-1/2 oz can tomato soup
1 soup can water

Place cabbage in greased 2 qt casserole.  Brown beef and onion.  Stir in rice and place on top of the cabbage.  Season to tast with salt and pepper.  Combine soup and water and pour over all.  Cover with foil and bake at 350 degrees for 1 hour.

Sunday, November 15, 2009

Macaroni and Cheese

I thought this was a really good, creamy macaroni and cheese and was easy to throw together.  I didn't care too much about the bread crumbs on top, felt it didn't add much to the overall flavor, and will omit them in the future. 

Macaroni and Cheese

1-1/2 cups uncooked elbow macaroni
1/4 cup butter
2 Tbsp all-purpose flour
1 teaspoon mustard powder
1 teaspoon ground black pepper
2 cups milk
16 ounces Velveeta cheese, cubed
1/4 cup seasoned dry bread crumbs

Preheat oven to 400 degrees.  Butter a 1-1/2 quart casserole dish.  Bring a saucepan of lightly salted water to a boil.  Add macaroni, and cook until not quite done, about 6 minutes.  Drain.  In a separate saucepan, melt the butter over medium heat.  Blend in the flour, mustard powder, and pepper until smooth.  Slowly stir in the milk, beating out any lumps.  Add the cheese and stir constantly until the sauce is thick and smooth.  Stir noodles into the cheese sauce.  Transfer mixture to the prepared casserole dish.  Sprinkle bread crumbs on top.  Cover the dish and bake 20 to 25 minutes, or until sauce is bubbly.

Saturday, November 14, 2009

Shrimp Fried Rice

Shrimp Fried Rice

1 cup white rice
2 cups water
1/2 bag of large shrimp, peeled and deveined
salt and pepper
olive oil (3-4 Tbsp)
small onion, diced
1-1/2 cup frozen vegetables, thawed (I used a bag that had green beans, corn, peas, and carrots)
3 eggs
1 Tbsp sesame seed
splash of toasted sesame oil
soy suace (to your liking)

Cook your rice a day before makng dish (trust me, if you do the rice when you are preparing the meal, it will turn out like mush).  On the day of cooking recipe, sprinkle shrimp with salt and pepper.  In a hot saucepan, heat olive oil in pan, add sprimp and cook about 2 minutes on one side,using spatula, flip and cook a couple of minutes on the other side.  When they are about completely cooked, remove onto plate. Add a tad more oil to pan and cook onions until tender (about 3-5 minutes), remove and also place on another plate.  Rinse pan and crack 3 eggs, and cook and scramble.  When cooked through, remove and place on plate.  Add a little olive oil and add rice and sesame seed until you hear it sizzling; stir.  Add soy sauce, sesame oil, vegetables, eggs, and shrimp; stir until incorporated.  Serve warm and with soy sauce.

Tilapia with Lemon Butter Shallot Sauce

This is a great meal for a weeknight~  Served with garlic mashed potatoes.

Tilapia with Lemon Butter Shallot Sauce

3 tilapia fillets
salt and pepper
2 Tbsp olive oil
1 stick of unsalted butter
1 shallot, minced
lemon juice (1 lemon cut in half, squeezed)

Salt and pepper both sides of the tilapia fillets.  Dredge into flour.  Heat oil over medium high heat.  Drop fillets into pan and cook until browned, flipping to brown other side (fish is done when it easily flakes).  Remove fish and put on a plate.  In same pan, melt better and add shallots.  Cook about 5 minutes until shallots are tender.  Squeeze in lemon juice and let cook about 2 minutes.  Spoon sauce on top of fish fillets.

Thursday, November 12, 2009

Meatball Sub Casserole

Meatball Sub Casserole
Adapted from Taste of Home recipe

1 loaf crusty Italian bread, cut into 1-1/2 inch chunks
1/3 cup chopped green onion
1/4 cup Italian bread crumbs
3 Tbsp grated parmesan cheese
1 lb ground beef
8 oz package of cream cheese, softened
1/2 cup mayonnaise
1 tsp Italian seasoning
1/4 tsp black pepper
2 cups shredded mozzarella cheese, divided
28 oz jar spaghetti sauce
2 garlic cloves, minced

Heat oven to 250 degrees and put bread pieces on a baking sheet and put in oven for 1 hour to dry out (I did this the night before).  You can also cut the bread and leave it out overnight.  This will allow the bread to be very crisp so when you bake it in the casserole, parts remain crusty and parts get soft, just like a meatball sub.  In a bowl, combine onions, crumbs and parmesan cheese.  Add beef and mix well.  Shape into 1-in balls, place on a rack in a shallow baking pan.  Bake at 400 degrees for 15-20 minutes or until no longer pink.  Reduce the oven to 350 degrees.  Meanwhile, arrange bread in a single layer in an ungreased 13x9x2 baking dish (all of the bread may not be used).  Combine cream cheese, mayonnaise, Italian seasoning and pepper; spread evenly over bread.  Be sure to spread the bread because it helps seal out the moisture from the tomato sauce so the bread doesn't turn to mush.  Sprinkle with half the mozzarella cheese.  Combine sauce, garlic, and add meatballs.  Pour over cheese mixture; sprinkle with remaining mozzarella.  Bake uncovered at 350 degrees for 30-35 minutes, until cheese is melted and casserole is heated through.

Tuesday, November 10, 2009

Greek Marinated Beef Pita Pockets with Tzatziki Sauce and Greek Salad

This was very, very good!!!


4 tablespoons olive oil
1-1/2 tablespoons ground cumin
1 tablespoon minced garlic
2 teaspoons dried marjoram
2 teaspoons dried rosemary
1 tablespoon dried oregano
1/2 tablespoon white vinegar
1 tablespoon red wine
salt and pepper to taste

Marinate for at least 2 hours or throughout the day.  Either skewer and grill or saute.  Do not use alot of oil when preparing on the stovetop because the meat will release liquid.

Tzatziki Sauce

(2) 7 oz. containers Greek yogurt
1 cucumber, peeled, seeded, and grated
1-1/2 teaspoon garlic, minced
1-1/2 tablespoon chopped fresh parsley
1-1/2 tablespoon chopped fresh mint
1 tablespoon fresh lemon juice
salt and pepper to taste

Lay grated cucumber on a plate lined with paper towel, allow to drain 1 to 2 hours.  Combine the Greek yogurt, cucumber, garlic, parsley, mint, lemon juice, salt and pepper in a bowl.  Refrigerate for at least 2 hours.


Monday, November 9, 2009

Cuban Sandwiches with Black Bean and Salsa Soup

Cuban Sandwiches

1 loaf Cuban bread (Italian or French bread may be substituted)
Prepared yellow mustard
1/2 pound baked ham, thinly sliced
1/2 pount roast pork, thinly sliced
8 thin dill pickle slices
1/2 pound Swiss cheese, thinly sliced

Slice the bread horizontally to open.  Spread a thin layer of mustard on top and bottom halves of bread.  Arrange ham, pork, pickle slices, and Swiss cheese evenly over the bread.  Cover the sandwichese with the top halve of bread.  Cut into 4 sandwiches.  In a heavy pan, spray cooking spray and using another pot as a press, over medium-high heat, press down on sandwiches to flatter.  Flip once.  Sandwiches are done when, flat, outside is flatten and golden, and cheese is melted.  (If you have a flat press, you can easy do this step.)

*Sunday night, I cooked a self-basting pork roast on 250 for about three hours when internal temp reached 165 degree.  Tonight, I thin sliced the roast for the sandwiches.

Black Bean and Salsa Soup

2 (15 ounce ) cans black beans, drained and rinsed
1-1/2 cups vegetable broth
1 cup chunky salsa
1 teaspoon ground cumin
4 tablespoons sour cream
2 tablespoons thinly sliced green onion

In an electric food processor or blender, combine beans, broth, salsa, and cumin.  Blend until fairly smooth.  Heat the bean mixture in a saucepan over medium high heat until thoroughly heated.  Ladle soup into individual bowls, and top each bowl with 1 tablespoon of the sour cream and 1/2 tablespoon green onion.

Sunday, November 8, 2009

Beef Wellington with Bordelaise Sauce

Here is the Beef Wellington that I tackled tonight.  It was a lot of work, but definitely worth it. 

Beef Wellington
Simply Recipes

1 lb beef tenderloin fillet
Salt and pepper
Canola, grapeseed, or olive oil
1 lb mushrooms (half cremini, half shittake)
4 thin slices ham (Parma ham if you can get it) or prosciutto
2 Tbsp yellow mustard
7 ounces puff pastry (needs 3 hours to defrost in refrigerator if using frozen)
2 egg yolks, beaten

Preheat oven to 400 degrees.  Heat a tablespoon or two of oil in a large pan on high heat.  Season the fillet generously with salt and pepper.  Sear the fillet in the pan on all sides until well browned (hint: do not move the fillet until it has had a chance to brown).  Remove the fillet from the pan and let cool.  Once cooled, brush the fillet on all sides with mustard.  Chop the mushrooms put them into a food processor and puree.  Heat a large saute pan on medium high heat.  Scrape the mushroom puree into the pan and let cook down, allowing the mushrooms to release their moisture.  When the moisture released by the mushrooms has boiled away, set aside the mushrooms to cool.  Roll out a large piece of plastic wrap.  Lay out the slices of ham on the plastic wrap so that they overlap.  Spread the mushroom misture over the ham.  Place the beef fillet in the middle and roll the mushroom and ham over the fillet, using the plastic wrap so that you do this tightly.  Wrap up the beef fillet into a tight barrel shape, twisting the ends of the plastic wrap to secure.  Refrigerate for 20 minutes.  On a lightly floured surface, roll out the puff pastry sheet to a size that will wrap around the beef fillet.  Unwrap the fillet from the plastic wrap and place in the middle of the pastry dough.  Brush the edges of the pastry with the beaten eggs.  Fold the pastry around the fillet, cutting off any excess at the ends (pastry that is more than 2 layers thick will not cook all the way, try to limit the overlap).  Place a  small plate, seam side down, and brush beaten egg yolks all over the top.  Chill for 5-10 minutes.  Place the pastry-wrapped fillet on a baking pan.  Brush the exposed surface again with beaten eggs.  Scor the top of the pastry with a sharp knife, not going all the way through the pastry.  Sprinkle the top with course salt.  Bake for 25-35 minutes.  The pastry should be nicely golden when done.  (To ensure that your roast is medium rare, test with an instant read meat thermometer.  Pull out at 125-130 degrees for medium rare.)  Remove from oven and let rest for 10 minutes before slicing.  Slice in 1-inch thick slices.

Bordelaise Sauce

In a heavy 1 quart saucepan over low heat, melt 3 tablespoons butter.  Add 1 tablespoon minced onion until tender.  Stir in 3 tablespoons all-purpose flour; cook until lightly browned.  Add 1 tablespoon chopped parsley, 1/4 teaspoon dried thyme leaves, and 1/8 teaspoon ground black pepper.  Slowly stire in one 10-1/2 ounce can condensed beef broth, 1/2 cup red wine, and 1/4 cup water.  Increase heat to medium-high' cook mixture, stirring constantly, until sauce boils and thickens.

Individual Scalloped Potatoes

Individual Scalloped Potatoes

Vegetable spray
2 large russet potatoes, roughly peeled and thinly sliced
1/2 cup grated Swiss cheese
2 green onions, finely chopped
Salt and freshly ground black pepper
3/4 cup heavy cream

Preheat oven to 375 degrees.  Spray 8 muffin tins with vegetable spray.  Layer potato slices, cheese and onions into each muffin cup.  Season with salt and pepper and top each gratin with 1 or 2 tablespoons of heavy cream.  Cover with foil and bake for 30 to 40 minutes, removing the foil halfway through cooking time.  Invert gratins onto plate and serve.

*I used 4 medium potatoes, 1 to 1-1/2 cups of swiss cheese, 3 green onions, and 2 Tbsp of cream per muffin cup.  I kept covered for the full 30-40 minutes, then when I warmed on 400, I kept uncovered to brown.

Saturday, November 7, 2009

Baked Shrimp in Tomato Feta Sauce

Baked Shrimp in Tomato Feta Sauce

1 Tbsp olive oil
1 medium onion, chopped
2 cloves garlic, minced
2 14.5-ounce cans of diced tomatoes
1/4 cup minced fresh parsley
1 Tbsp minced fresh dill or 1 teaspoon dried dill
1 to 1-1/4 pounds medium sized raw shrimp, peeled and deveined (can leave tails on), thaw if frozen
Pinch of salt, more to taste
Pinch black pepper, more to taste
3 ounces feta cheese (about 2/3 cup, crumbled)

Preheat oven to 425 degrees.  Heat oil in a large, oven-proof skillet on medium high heat.  Add the onions and cook until softened, 3-5 minutes.  Add the garlic and cook until fragrant, about 30 seconds more.  Add the tomatoes and bring to a simmer, reduce heat and let simmer for 5-10 minutes, until the juices thicken a bit.  Remove from heat.  Stir in the herbs, shrimp, feta cheese, and salt and pepper to taste.  Place pan in oven and bake, uncovered, until shrimp are cooked through, about 10-12 minutes.  Serve immediately.  Serve with crusty French or Italian loaf bread, pasta, or rice.

*I omitted the dill because I didn't have any in the cabinet.  Also, served on top of pasta.

Thursday, November 5, 2009

Stove Top Pork Chops with Gravy

I served the chops with brussel sprouts and rice, to use up the gravy from the chops. 

Stove Top Pork Chops with Gravy

Garlic powder
Dried basil
2 boneless pork chops (I used thick cut chops that were about 1 inch thick)
1-2 Tbsp olive oil
1/2 medium onion, sliced
1 can Campbell's Condensed Cream of Mushroom soup
1/4 cup milk

Hot cooked rice

Sprinkle pork chops with garlic powder, paprika, and basil.  Heat the oil in skillet.  Cook chops 10 minutes or until browned.  Add onion and cook until browned and slightly tender.  Mix soup and milk and add to skillet.  Cover and cook over low heat until chops are done, flipping throughout (amount of time will depend on thickness of chops).  Serve with rice.

Monday, November 2, 2009

Whole Chicken with Potatoes and Onions

Whole Chicken with Potatoes and Onions

Whole Chicken
Olive oil
Garlic powder
Black pepper
One lemon, cut in half
Garlic cloves, whole (I used about 10)
5-6 russet potatoes, washed and diced
2 onions, diced
Splash of chicken stock

In the bottom of the crockpot, place diced potatoes and onions, sprinkled with salt and pepper.  Add a splash of chicken stock.  Rub the chicken with olive oil.  Mix all the seasonings and generously spread under the skin and on top of the skin of the chicken.  Tuck garlic cloves and lemon in the inside of the chicken.  Place chicken on top of potatoes and onions.  Turn on crockpot for 4 hours on High.
I served this with buttered broccoli.

Saturday, October 31, 2009

Heavenly Potatoes and Ham

I found the recipe online at  Of course, I had to make changes.  I will type the recipe as I made it.

Heavenly Potatoes and Ham

5-6 large russet potatoes, peeled and diced
8 oz. container sour cream
1 can condensed cream of chicken soup
2 cups shredded Cheddar cheese
2 chopped green onions, green and white parts
1 package of ham steaks (2 steaks in package), diced
salt and pepper to taste
3/4 cup Parmesan cheese
3/4 cup Italian bread crumbs

Place potatoes in a large pot of water, and bring to a boil.  Boil until slightly tender, about 12 minutes.  Meanwhile, preheat oven to 350 degrees.  Lightly grease a 9x13 baking dish.  In a large bowl, mix sour cream, cream of chicken soup, cheddar cheese, green onions, ham, salt and pepper.  Drain potatoes and add to the mixture.  Mix good.  Spread into the prepared baking dish.  In a bowl, mix Parmesan cheese and bread crumbs.  Sprinkle on top and dot with butter.  Bake 30 minutes in preheated oven until bubbling.