Sunday, January 31, 2010

Chicken Corn Chowder w/ Buttered Rosemary Rolls

I absolutely LOVED this chowder.  It was hearty.  It was tasty. 

I also made Buttered Rosemary Rolls to go with it.  These were good but I went a bit heavy on the sea salt, something I won't do next time. 

Chicken Corn Chowder
Adapted from recipe submitted by crazychickenlady on Tasty Kitchen

1 whole roasted chicken, deboned, shredded
1/2 pound bacon, cooked crispy and crumbled
1 large onion, diced
3 stalks of celery, diced
4 cups chicken broth
1 bag (16 oz) frozen corn kernels
2 cans (15 oz) creamed corn
2 cups cubed potatoes
1 can evaporated milk
2 teapsoons cooking sherry
1 heaping teaspoons Zatarain's creole seasoning
Black pepper
Parsley flakes
Shredded cheese

In your stock pot, dutch oven, or soup pot, start to simmer the chicken broth with your shredded chicken, creamed corn, frozen corn and potatoes.  Menawhile, cook your bacon until crispy.  Remove and pat dry to degrease it.  Crumble and add to the soup, reserving a little.  Cook your onions and celery in bacon grease for about 5 minutes or until tender.  Remove the vegetables with a slotted spoon and put into the chowder pot.  Cook over medium heat until potatoes are tender, about 20 minutes. Stir in evaporated milk, cooking sherry, creole seasoning, pepper and parsley.  Stir together.  Spoon soup into bowl and sprinkle a little shredded cheese and bacon on top.

Buttered Rosemary Rolls
The Pioneer Woman

Frozen, Unbaked Dinner Rolls

Melted Butter, Regular, Salted
Fresh Rosemary, Coarsely Chopped
Coarse Sea Salt

Spray a small iron skillet with cooking spray (or coat with olive oil). Place frozen rolls in the skillet, leaving plenty of room for rising. Cover and allow to rise for several hours.  After rising, brush rolls with melted butter.  Sprinkle on chopped rosemary. Brush with additional butter. Sprinkle with coarse sea salt.  Bake according to roll package directions (usually 400 degrees for 15 to 20 minutes), until rolls are a deep golden brown on top.

Saturday, January 30, 2010

Cheesy Zucchini and Red Onion Flatbread

This was very, very good.  This would be great to serve at a party or as an appetizer when you have dinner company.  It was easy to make and I thought was it was pretty on the plate.

Cheesy Zucchini and Red Onion Flatbread
bon appetit

Nonstick vegetable oil spray
1 10-ounce tube refrigerated pizza dough
1/3 cup garlic-and-herb cheese spread (such as Alouette), divided
3/4 cup finely grated parmesan cheese, divided
3 tablespoons chopped fresh Italian parsley, divided
1 small red onion
1 7 to 8-inch long zucchini (yellow or green), cut crosswise into 1/8-inch thick rounds, divided
Olive oil

Preheat oven to 400 degrees.  Line baking sheet with parchment paper; spray with nonstick spray.  Unroll dough onto parchment.  Spread helf of herb cheese over 1 long half of dough, leaving 1/2-inch plain border.  Sprinkle with half of parmesan and 2 tablespoons parsley.  Using parchment as aid, fold plain half of dough over filled half (do no seal edges).  Spread remaining herb cheese over top; sprinkle with remaining parmesan.  Remove enough outer layers of onion to yield 2-inch diameter core; cut into 1/8 inch thick rounds.  Arrange 1 row of zucchini down 1 long side of dough.  Arrange onion rounds in row alongside zucchini.  Arrange 1 more row of zucchini alongside onion.  Brush vegetables with oil; sprinkle with salt and pepper.  Bake bread until puffed and deep brown at edges, about 24 minutes.  Sprinkle with 1 tablespoon parsley.

*I used the whole container of cheese spread and dried parsley flakes.

Thursday, January 28, 2010

Italian Nachos

I did make one small change (very small change):
  • The recipe called for for 28 slices baguette French bread (2 to 2-1/2 in in diameter) and I used bigger French bread (guessing about 4-5 inch in diameter, and only used the amoount of bread that would fit on my big cookie sheet/baking pan (about 12-15 slices).
It was yum, yum good.  I used my fresh hot sausage I order every few months from a guy my uncle knows.  It was good! 
Italian Nachos
Betty Crock Christmas Cookbook

28 slices (1/4 inch thick) baguette French bread (from 12-oz loaf, 2 to 2-1/2 inches in diameter)
Olive oil cooking spray
1/2 lb bulk hot Italian sausage
2/3 cup Alfredo pasta sauce
1 teaspoon Italian seasoning
1 large tomato, seeded. chopped (1 cup)
1 can (2.25 oz) sliced ripe olives, drained
1-1/2 cups shredded mozzarella cheese (6 oz)
Chopped fresh parsley, if desired

Heat oven to 400 degrees.  Line large cookie sheet with foil.  On cookie sheet, arrange bread slices with sides touching.  Spray tops of bread slices lightly with cooking spray.  Bake 6 to 8 minutes or until golden brown.   Meanwhile, in 10-inch skillet, cook sausage over medium-high heat 5 to 7 minutes, stirring occasionally and breaking into small pieces, until no longer pink; drain.  Stir in Alfredo sauce and Italian seasoning.  Spoon sausgae mixture evenly over bread slices.  Sprinkle evenly with tomato, olives and cheese.  Bake about 6 minutes or until cheese is melted.  Sprinkle with parsley.  Serve hot.

Monday, January 25, 2010

Asiago Cheese and Artichoke Dip

I really, really liked this appetizer!  It is not mayonnaise based and I was so glad.  I think that more times than not, mayo makes a dish greasy.  Even though this was chunky, calling for lots of artichokes, the base was creamy and there was no grease involved.

Asiago Cheese and Artichoke Dip
Betty Crocker Christmas Cookbook

1 package (8 oz) fat-free cream cheese
1/2 cup fat-free sour cream
2 tablespoons fat-free half-and-half or evaporated fat-free milk (I used heavy whipping cream)
1/4 teaspoon salt
3/4 cup shredded Asiago cheese
1 can (14 oz) artichoke hearts, drained, chopped
4 medium green onions, chopped (about 1/4 cup)
2 tablespoons chopped fresh parsley (I omitted simply because we were hungry and I forgot)
Crisp breadsticks or crackers (I served with sliced French bread from bakery section)

Heat oven to 350 degrees.  In medium bowl, beat cream cheese with electric mixer on medium speed until smooth.  Beat in sour cream, half-and-half, and salt.  Stir in Asiago cheese, artichoke hearts, and onions.  Spoon into 1-quart casserole or small ovenproof serving dish.  Bake uncovered 10 to 15 minutes or until hot and cheese is melted.  Remove from oven; stir.  Sprinkle with parsley.  Serve with breadsticks.

Sunday, January 24, 2010

Southwestern Chicken and Rice Casserole

I have got to say, this is now one of my favorite casseroles. 
Southwestern Chicken and Rice Casserole
Tasty Kitchen

1 (15 oz) can black beans, drained and rinsed
1 (10.75 oz) can cream of chicken soup
1 cup water
1 cup thick and chunky salsa
3/4 cup uncooked long grain white rice
1/2 tsp. onion powder
1 (11 oz) can Mexican-style corn, drained
4 boneless, skinless chicken breast
1/2 package of taco seasoning mix
1/2 cup shredded Mexican cheese blend
Sliced green onions to sprinkle over top (optional)

Spray a 13x9x2-inch baking dish with nonstick cooking spray.  Spread drained black beans over the bottom of the prepared dish.  Combine soup, water, salsa, rice, onion powder and corn in a bowl; pour over black beans.  Rub the dry taco seasoning mix into the chicken; lay chicken on top of soup mixture.  Cover and bake at 375 degrees for one hour.  Uncover and let cook an additional 15 minutes.  Sprinkle with cheese and return to the oven for 5 minutes to let the cheese melt.  Sprinkle with green onions on top, if desired.  Serve.

Saturday, January 23, 2010

Chicken Spaghetti

I thought this was a very good dish.  It was easy to prepare (I actually put it together the night before we were going to have it) and it also reheated nicely for leftovers. 
Chicken Spaghetti
The Pioneer Woman

2 cups cooked chicken
3 cups dry spaghetti, broken into two inch pieces
2 cans cream of mushroom soup
2 cups grated sharp cheddar cheese
1/4 cups finely diced green pepper
1/4 cups finely chopped onion
1 jar (4 oz) diced pimentos, drained
2 cups reserved chicken broth from pot
1 teaspoon Lawry's seasoned salt
1/8 to 1/4 teaspoon cayenne pepper
salt and pepper, to taste
1 cup additional grated sharp cheddar cheese

Cook 1 cut up fryer and pick out the meat to make two cups (I used two large boneless, skinless chicken breast).  Cook spaghetti in same chicken broth until al dente.  Do not overcook.  When spaghetti is cooked, combine with remaining ingredients except additional 1 cup sharp cheddar.  Place mixture in casserole pan and top with remaining sharp cheddar.  Cover and freeze up to six months, cover and refrigerate up to two days, or bake immediately; 350 degrees for 45 minutes until bubbly.  (If cheese on top starts to get too cooked, cover with foil.)

Wednesday, January 20, 2010

Quesadillas de Camarones

I added The Pioneer Woman's Quesadillas de Camarones on the menu. 

These were delicious but I knew they would be before making them.  The only thing I added was some leftover bacon that I had in the fridge, that I diced up.

Quesadillas de Camarones
The Pioneer Woman

Flour tortillas
12 whole large shrimp, peeled and deveined
8 ounces, fluid Mexican red sauce
1 whole large onion
1 whole red bell pepper
1 whole green bell pepper
2 cups cheese, grated (Monterey Jack is best)
2 Tablespoons olive oil
Salt to taste

Pour red sauce over shrimp.  Set aside.  Chop vegetables into large pieces.  Heat skillet over high heat and add olive oil.  Cook vegetables over high heat until they start to get brown/black. Remove from skillet and set aside.  Return skillet to high heat, then dump in the shrimp with the sauce.  Cook, stirring only occasionally, until shrimp is opaque.  Add in a little water if the sauce gets dry.  Remove from skillet and chop into bite-size pieces.  In a separate skillet, heat butter.  Place a tortilla in the skillet, then layer on ingredients:  cheese, vegetables, and shrimp.  Top with a little more cheese and a second tortilla.  Cook on both sides, adding butter before flipping to the other side so the tortilla isn't overly dry.  Remove from skillet and slice into wedges.  Serve with rice, beans, salsa, sour cream, guacamole -- whatever you'd like. 

Ranch Style Chicken

This recipe was quick enough and it was an easy way to dress up plain chicken breast.  I let my chicken marinate all night and all the next day.  It was really moist and had a good flavor.  I only used three chicken breast, as this was all we needed, and used the appropriate amount of bacon and cheese.

Ranch Style Chicken
The Pioneer Woman

1/2 cup Dijon mustard
1/2 cup honey
1/2 whole (juice of) lemon
1/2 teaspoon paprika
1/2 teaspoon slat
Crushed red pepper (optional to taste)
6 whole boneless, skinless chicken breasts
1 pound thick cut bacon
Bacon grease
Sharp cheddar cheese, to taste
Canola oil

To begin, make the marinade.  In a large bowl mix together 1/2 cup Dijon mustard with 1/2 cup honey, juice of 1/2 lemon, 1/2 teaspoon paprika, and 1/2 teaspoon salt and whisk until smooth.  Sprinkle in some crushed red pepper flakes or cayenne if you like things a little spicy.  Set aside.  Next, rinse the chicken breast, place between two sheets of waxed paper and pound to around 1/2 to 3/4 inch thick with a mallet.  Next, add the chicken to the bowl with the marinade, cover with plastic wrap and place in the refrigerator for 1 to 3 hours.  While the chicken marinates, fry up some bacon.  When finished cooking, reserve 1/4 cup of the bacon grease and clean out the skillet.  When the chicken is done marinating, preheat the oven to 400 degrees.  Remove the chicken from the fridge and pour off excess marinade.  Heat half of the reserved bacon grease with an equal quantity of Canola oil in the clean skillet over medium-high heat.  When the grease is nice and hot add two or three pieces of chicken to it.  Cook until brownish/blackish, about 1 to 1-1/2 minutes per side.  Remove chicken to a large baking sheet.  If cooking many pieces of chicken, repeat skillet process and remove finished chicken to baking sheet.  Place chicken in preheated oven and cook for about 10 minutes.  Remove from oven.  Lay a few pieces of bacon over each chicken breast.  Sprinkle shredded sharp cheddar cheese over the top of the chicken as generously as you like.  Return pan to oven for an additional five minutes until cheese is melted and bacon is sizzling.  Serve immediately.

Sunday, January 17, 2010

Bacon Wrapped Jalapenos

Talk about easy too.  Three ingredients.

Bacon Wrapped Jalapenos
The Pioneer Woman

My interpretation of the recipe:

Cream Cheese

Cut jalapenos in half and clean out seeds.  Fill inside of jalapeno with cream cheese. Wrap with bacon (I had big jalapenos, so I use half a piece of bacon each piece).  Bake on a rack, allowing grease to drip from bacon, on 350 degrees until bacon is crisp (about 20-25 minutes).

Coq au Vin

Coq au Vin
The Pioneer Woman

1 whole fryer chicken
4 slices bacon, cut into small pieces
1/2 whole medium onion, diced
1/2 cup carrots, washed, peeled, and roughly chopped
5 cloves garlic, minced
2 Tablespoons butter
1 pound white mushrooms, sliced
2 cups Burgundy wine
1 lb pasta (egg noodles or fettucini)
2 Tablespoons butter
Parsley, fresh, minced
Salt and pepper, to taste

Saute bacon pieces in a large skillet over medium low heat until fat is rendered.  Remove bacon from the skillet and set aside.  Increase heat to medium.  Salt fat side of chicken pieces, then place chicken, fat side down, in skillet and cook in bacon grease until both sides are nice and golden brown.  Remove from pan and set aside in a 2-quart baking dish, skin side up.  Saute onions, carrots and garlic in bacon grease until onions are translucent, about 3 minutes.  Remove from grease with slotted spoon and set aside.  In a separate skillet, saute mushrooms in 2 tablespoons butter until golden, about 3 minutes.  Set aside.  Layer half of the bacon pieces, carrot/onion mixture, and mushrooms in pan with chicken.  Drain grease from the large skillet, then place over medium heat.  Pour in 2 cups Burgundy wine, using a wire whisk to scrape losse all burned/brown bits.  Lightly salt liquid and allow to cook 3 minutes.  Pour over chicken and vegetables.  Cover and bake n a 350 degree oven for 1 hour 15 minutes to 1-1/2 hours.  Cook pasta until al dente.  Drain and toss with 2 tablespoons butter.  Serve chicken in a pasta bowl with noodles, sprinkling minced parsley over the top.  Spoon juice from baking dish over the top of everything.

*I did reduce the wine to 1-1/2 cups.*

Saturday, January 16, 2010


I will type the recipe as I made it this time, but know, you can do a lot of changes with this and make it your own.


2 pounds lean ground beef
24 oz. tomato juice
29 oz. can tomato sauce
15 oz. can diced tomatoes (with liquid)
15 oz. can kidney beans, drained and rinsed
15 oz. can pinto beans, drained and rinsed
2 onions, chopped
1 green bell pepper, chopped
1/2 teaspoon ground cayenne pepper
1/2 teaspoon white sugar
1 teaspoon dried oregano
1/2 teaspoon ground black pepper
1 teaspoon salt
1-1/2 teaspoons ground cumin
1/4 cup chili powder

Place ground beef in a large skillet.  Cook over medium-high heat until no longer pink, crumbling as it cooks.  Drain off any fat.  In a crock pot, combine ground beef, tomato juice, tomato sauce, diced tomatoes, kidney beans, pinto beans, onions, bell pepper, cayenne pepper, sugar, oregano, ground black pepper, salt, cumin and chili powder.  Mix well.  Cook on low for 10-12 hours.  Top a bowlful with sour cream, cilantro, green onions, cheese, crackers, or whatever your heart desires.

Monday, January 11, 2010

Easy Chicken Pot Pie

Tonight we had Chicken Pot Pie.  This is an easy dish that's perfect for a weeknight. 

Chicken Pot Pie

2 large boneless, skinless chicken breast, cut into small bite size pieces
Olive oil
Italian seasoning
2 cups frozen mixed vegetables, thawed
1 10-ounce cans of cream of chicken soup
Splash of milk
Salt and pepper
1-1/2 cups Bisquick baking mix
3/4 cups milk
1 egg

In a saucepan, heat two turns of olive oil over medium-high heat.  Add the chicken and sprinkle Italian seasoning on it (as much or as little as you like), stirring often for about 10 minutes (or until chicken pieces are cooked through).  Preheat oven to 400 degrees.  In the saucepan, add two cans of soup, vegetables, and milk to get to a smooth consistency.  Season with salt and pepper.  Let this simmer while the oven is heating.  Meanwhile, mix the Bisquick, 3/4 cup of milk, and egg until smooth.  In a greased casserole, pour soup/chicken mixture in.  Pour Bisquick mixture on top.  Bake for 30 minutes or until top turns golden brown.

I made a little one.

And a big one.

Look at all this yumminess!!

Veal Saltimbocca

I have to say, this was a huge hit!  It was quick and simple. 

Veal Saltimbocca Alla Romana
adapted from recipe by Tyler Florence

Serves 4

1 lb. thinly sliced veal cutlets (scallopini)
6 slices thin sliced prosciutto, chopped into bite size pieces
10-12 sage leaves, chopped
All-purpose flour, for dredging
Kosher salt and freshly ground black pepper
3 turns extra-virgin olive oil
4 Tablespoons unsalted butter
4 Tablespoons white wine
1/2 cup chicken broth
Lemon wedges, for serving (optional)

In a large frying pan, heat oil over medium-high heat.  Once hot, add the prosciutto and sage and stir for about 3 minutes until the ham starts to slightly brown.  With a slotted spoon, remove to a bowl and cover to keep warm.  Sprinkle both sides of veal with salt and pepper and dredge in flour.  In batches, cook veal about 2-3 minutes each side until browned.  Remove to plate, covered with foil to keep warm, while you repeat, doing all the veal.  Add oil if needed.  Once the veal is done, add wine and let it burn off some of the alcohol for a couple of minutes, scraping the bottom to loosen the brown pieces.  Add the chicken broth and butter, and stir.  Add salt and pepper.  Pour sauce over the saltimbocca.  Serve immediately.

Saturday, January 9, 2010

Southwest Egg Rolls with Cool Avocado Dip, Mongolian Beef, Fried Rice

Southwest Egg Rolls and Cool Avocado Dip
Michelle (MMmom)

2-1/2 cups shredded cooked chicken
1-1/2 cups shredded Mexican cheese blend
2/3 cup frozen corn, thawed
2/3 cup canned black beans, rinsed and drained
5 green onions, chopped
1/4 cup minced fresh cilantro
1 teaspoon salt
1 teaspoon ground cumin
1 teaspoon grated lime peel
1/4 teaspoon cayenne pepper
20 egg roll wrappers
Oil for deep frying

3/4 cup ranch salad dressing
1 medium ripe avocado, peeled and mashed
1 Tablespoon minced fresh cilantro
1 teaspoon grated lime peel
1-2 Tablespoon lime juice

In a large bowl, combine the first 10 ingredients.  Place 1/4 cup of chicken mixture in the center of one egg roll wrapper.  (Keep remaining wrappers covered with a damp paper towel until ready to use.) Fold bottom corner over the filling.  Fold sides toward center over filling.  Moisten remaining corner with water; roll up tightly to seal.  Repeat.

In a deep fryer, heat oil to 375 degrees.  Fry egg rolls, a few at a time, for 2 minutes or until golden brown.  Drain on paper towels. 

Meanwhile, combine the dip ingredients.  Serve with egg rolls.

P.F. Chang's Mongolian Beef

2 teaspoons vegetable oil
1/2 teaspoon ginger, minced
1 Tablespoon garlic, chopped
1/2 cup soy sauce
1/2 cup water
3/4 cup dark brown sugar
vegetable oil, for frying (about 1 cup)
1 lb flank steak
1/4 cup cornstarch
2 large green onions

Make the sauce by heating 2 tsp of vegetable oil in a medium saucepan over medium/low heat.  Don't get oil too hot.  Add ginger and garlic to the pan and quickly add the soy sauce and water before the garlic scorches.  Dissolve the brown sugar in the sauce, then raise the heat to about medium and boil the sauce for 2-3 minutes or until the sauce thickens.  Remove it from the heat.  Slice the flank stead against the grain into 1/4" thick bite-size slices.  Tilt the blade of your knife at about a forty-five degree angle to the top of the steak so you get wider cuts.  Dip the steak pieces into the cornstarch to apply a very thin dusting to both sides of the beef.  Let the beef sit for about 10 minutes so that the cornstarch sticks.  As the beef sits, heat up on cup of oil in wok (you may also use a skillet for this step as long as the beef will be mostly covered with oil).  Heat the oil over medium heat until it's nice and hot, but not smoking.  Add the beef to the oil and saute for just two minutes, or until the beef just begins to darken on the edges.  You don't need a thorough cooking here since the beef is going to go back on the heat later.  Stir the meet around a little so that it cooks evenly.  After a couple of minutes, use a large slotted spoon to take the meat our and onto paper towels, then pour the oil out of the wok or skillet.  Put the pan back over the heat, dump the meat back into it and simmer for one minute.  Add the sauce, cook for one minute while stirring, then add all the green onions.  Cook for one more minute, then remove the beef and onions with tongs or slotted spoon to a serving plate.  Leave the excess sauce behind in the pan.

Fried Rice

Rice, prepared the night before (1 cup of rice, 2 cups of water, bring water to boil, cover and reduce to simmer for 20 minutes, then refrigerate)
1 Tablespoon butter or margarine
2 beats, beaten
1-2 green onion
1/2 cup frozen corn, thawed
1/2 cup frozen peas, thawed
Soy sauce (about 1/3 cup)

Melt 1 Tablespoon butter in skillet or wok.  Scramble eggs.  Pour in rice, green onion, peas, and corn.  Stir well to incorporate all the ingredients.  Stir in soy sauce until color of rice is uniform.  Heat only until its warmed through and serve immediately.

Greek Chicken

Greek Chicken
Recipe courtesy of Linda Torborg

Boneless, Skinless Chicken Breast (*I used three breast)
1 Tbsp minced garlic
14 oz. can tomatoes with oregano/basil
1 can sliced black olives
feta cheese

white rice, cooked according to package directions

Brown chicken in olive oil.  Add garlic and saute for couple of minutes.  Add tomatoes and olives, simmer 10 minutes (*I simmered longer since my family stopped by to visit).  Serve over rice.  Sprinkle with feta cheese.

Thursday, January 7, 2010

Dad's Fish Stew

Dad's Fish Stew
Simply Recipes

6 Tbsp olive oil
1 cup of chopped onions
2 large garlic cloves, chopped
2/3 cup fresh parsley, chopped
1 cup of fresh chopped tomato (about 1 medium sized tomato)
2 tsp of tomato paste
8 oz. of clam juice
2/3 cup dry white wine
1-1/2 lb fish fillets (use halibut, cod, sole, red snapper, sea bass), cut into 2-inch pieces
Touch of dry oregano, Tabasco, thyme, pepper

Heat olive oil in heavy large pot or Dutch oven over medium-high heat.  Add chopped onion and garlic and saute 4 minutes.  Add parsley and stir 2 minutes.  Add tomato, tomato paste and cook 2 minutes longer.  Add clam juice, dry white wine, and fish and simmer until fish is cooked through, less than 10 minutes.  Add seasoning.  Salt to taste.  Ladle into bowls and serve.

Italian Cream Cheese Chicken

Italian Cream Cheese Chicken
Baby Center, Cooking For Your Family forum (original poster name unknown)

8 oz block cream cheese
packet dry Italian dressing mix
can of cream of chicken soup
can cream of mushroom soup
4-6 chicken breast (whole or cubed)
1 can of water

Put chicken in crockpot.  Sprinkle with dressing.  Cube cream cheese and dot over chicken.  Mix soup and water and pour over top.  Cook on low 8 hours.

Pork Chops Stuffed with Feta and Spinach

I served this with roasted potatoes.

Pork Chops Stuffed with Feta and Spinach
Recipe courtesy of Angie Shotkoski

4 garlic cloves, minced and divided
1/2 tsp salt, divided
1/4 tsp pepper
5 sundried tomatoes, packed w/o oil, diced
1 pkg frozen spinach, thawed, drained, squeezed dry (or use fresh and cook until H20 done)
1.4 cup crumbled feta
4 Tbsp block style cream cheese
1/4 tsp dried oregano
1/2 tsp grated lemon rind
2 Tbsp fresh lemon juice
4 boneless center cut loin chops
2 tsp Dijon mustard

Heat large skillet, spray with cooking spray and saute 2 garlic cloves.  Add 1/4 tsp salt, 1/8 tsp pepper, tomatoes and spinach.  Saute until moisture evaporates.  Remove from heat and stir in cheeses and rind.  Cut slit in the thickest part of chop.  Stuff about 1/4 cup mixture into each pocket.  Sprinkle remaining salt and pepper over pork.  Combine remaining garlic, lemon juice, mustard, and oregano and brush over pork.  Broil chops, turn, and brush with marinade.  6 minutes on 1st side, 2+ minutes on other side.  *Angie's note - I baked in oven.

This is what it looked like before going into the oven.

Friday, January 1, 2010

Breaded and Baked Chicken Drumsticks and Ranch Potato Casserole

Breaded and Baked Chicken Drumsticks
Simply Recipes

1/4 cup mayonnaise
1/4 cup Dijon or whole grain mustard
2 teaspoons Worcestershire sauce
3/4 cup dry breadcrumbs
2 Tbsp finely chopped chives of green onion greens
6 large chicken drumsticks, about 1-1/3 lbs
Olive oil

Place rack on upper third of oven.  Preheat oven to 425 degrees.  Coat the bottom of a shallow roasting pan or baking sheet with a thin layer of olive oil.  Mix together the mayonnaise, mustard, and Worcestershire sauce in a medium bowl.  Mix together the breadcrumbs and minced chives or onions in a separate medium bowl.  Sprinkle each drumstick with salt.  One by one, dip each drumstick in the mayonnaise mixture, turning to coat.  Then dip the drumstick in the breadcrumb mixture, turning to coat.  Place the drumsticks on the prepared roasting pan.  Bake chicken for 20-25 minutes, until just cooked through, and juices run clear (not pink) when poked with a sharp knife.

*I used whole grain mustard and green onion greens because that's what I had on hand.  I cooked on 400 degrees since I was also cooking the casserole at the same time and increased the cooking time to 45 minutes.

Ranch Potato Casserole
Recipe courtesy of Barbara Snyder

8 medium potatoes, cut into quarters
1-1/2 cup ranch dressing
3/4 cup sour cream
1/2 cup bacon bits
2 cups cheddar cheese-shredded
1/2 stick butter
2 cups crushed corn flakes

Boil potatoes until tender and drain.  In a bowl, mix together ranch dressing, sour cream, bacon bits, and cheddar cheese, reserving 1/2 cup of the cheese.  Fold in the potatoes and mix well.  Pour into a greased 9x13 casserole dish and spread out.  Sprinkle remaining 1/2 cup of cheese on top.  Melt butter and mix well with crushed corn flakes.  Spread this on top of potatoes.  Bake 350 degrees for 30-35 minutes.

*I have used both fresh fried bacon and bacon bits - both tasted equally good.  I ended up cooking on 400 degrees for 20-25 minutes.

Corn Beef and Cabbage

One word - Delicious!!!

Corn Beef and Cabbage

small bag of pre-cut carrots
2 onions, chopped
2-3 lb corned beef brisket with seasoning packet
can of lager beer (I used Bud Lite because that's what I had in the fridge)
yellow mustard
1/4 cup brown sugar
1 cup water
salt and pepper

Rinse corn beef under cold running water and pat dry with paper towels.  In crockpot, combine carrots and onions.  Pour in can of beer.  Mix water and brown sugar.  Pour in crockpot.  Sprinkle with a little salt and pepper.  Put corn beef in crockpot.  Spread corn beef with mustard.  Sprinkle seasoning packet on top of corn beef.  Cook on low setting for 11-12 hours. One hour before you're ready to serve, remove corn beef from crockpot, wrapping in foil to keep warm.  Cut cabbage in wedges and add to vegetables and liquid in crockpot.  Cover and cook on high until cabbage becomes tender.  To serve, cut corn beef across the grain into thin slices or shred.  Remove vegetables with slotted spoon and serve with corn beef.  Additional mustard can be served on the side.

Note:  Sometimes I add potatoes, sometimes I don't -- this time I did not.

This is what it looks like when you put it in the crockpot.