Monday, December 12, 2011
- 1 teaspoon unsalted butter
- 4 cups heavy cream
- 2 teaspoons salt, divided
- 1 teaspoon freshly ground black pepper
- 3 to 3 1/4 pounds potatoes, peeled and cut into 1/4-inch slices
- 8 ounces Swiss Cheese, grated
Preheat the oven to 400 degrees F. Lightly grease a 2-quart baking dish with the butter and set aside.
Place the cream in a large saucepan and bring to a simmer over medium-high heat. Add 1 teaspoon of the salt and the pepper, and stir well. Add the potatoes, adding more cream if necessary to completely cover the potatoes. Lower the heat to medium-low and simmer until the potatoes are barely fork tender, about 10 to 12 minutes. Remove from the heat.
With a large spoon, transfer 1/3 of the potatoes with some of the cream to the prepared dish, forming an even layer on the bottom. Top with 1/3 of the cheese, and continue layering the potatoes and cheese, ending with cheese on top. Place on a baking sheet and roast until golden brown and bubbly, about 30 minutes.
Remove from the oven and let sit for 5 minutes. Serve hot.
2. Place the chicken into the crock pot and cover it up with the sauce.
Thursday, December 8, 2011
Friday, December 2, 2011
4 cups rice chex
4 cups wheat chex
4 cups honey nut or corn chex
1 1/2 cup sliced almonds
1 1/2 cup craisins
1/2 cup melted butter
1/2 cup brown sugar
1/2 cup oj concentrate
salt to taste
Preheat oven to 300 degrees. Combine cereal and almonds. Melt together butter, sugar and oj. Pour over cereal and coat. Bake for 10 minutes. stir, bake 10 more minutes. Cool and add Crasins
This will not disappoint! Its SOOO good. Great for a not so sweet treat or package up cute for a neighbor gift!
Monday, November 28, 2011
8 slices Swiss cheese (or about 3/4 C shredded cheese) I actually used pepper jack cheese to add more flavor, might be too hot for some kids but all mine ate it!
1 can cream of mushroom soup (I use the 98% fat free)
1 c milk
1 Stove Top Stuffing box (usually chicken flavored)
1/4 C butter melted (I always make it with out the butter...trying to shave a bit of fat off the menu)
1. Spray the inside of your crock pot (or casserole dish, if baking in the oven)
2. Lay the chicken out flat in the bottom of the dish.
3. Cover with the cheese.
4. Mix the soup and the milk together and pour over the top of the cheese.
5. Dump the box of stuffing over the top, and drizzle butter over it. (I usually spray it with some cooking spray instead)
6. For the Crock Pot cook on high for 4 hours. The last 1/2 an hour turn the lid sideways, so that some of the stream can escape. You don't want your stuffing to be too soggy.
7. For the Oven, cover and bake 45 minutes at 350 degrees. Take the foil off and bake 7-10 minutes more.
2. In a small food processor grind up the ritz crackers.
3. Pour the milk, cheese and cracker crumbs into 3 separate small pans. Toss the 1/4 t salt and 1/8 t pepper into the cracker crumbs and stir the mixture around to combine.
4. Dip each piece of chicken into the milk then the cheese and finally the cracker crumbs.
5. Spray a 9x13 pan with cooking spray and lay the chicken inside the pan.
6. Sprinkle the dried parsley over the chicken.
7. Cover the pan with tin foil and bake at 400 degrees for 35 minutes. Remove the tin foil, bake for an additional 10 minutes, or until the edges of the chicken are golden brown and crispy.
8. Into a medium sized sauce pan combine the cream of chicken soup, sour cream and butter with a whisk. Stir it over medium high heat until the sauce is nice and hot. Serve over the chicken.
Tuesday, April 12, 2011
Found this great recipe and tweaked it a bit- it's our new family fav. - well for this week att least!
Sunday, April 10, 2011
1/2 cup all-purpose flour
1 tablespoon Essence, recipe follows
2 (6 to 8-ounce) boneless, skinless chicken breasts, cut in halves and pounded thin
1 tablespoon olive oil
4 tablespoons butter
3 cups sliced mushrooms (cremini, oyster, shiitake)
3/4 cup Marsala- I use cooking marsala off the walmart shelf
1 cup chicken stock
Salt and freshly ground black pepper
Chopped chives, for garnish
In a shallow bowl or plate combine the flour and Essence and stir to combine thoroughly. Quickly dredge the chicken breast halves in the seasoned flour mixture, shaking to remove any excess flour.
Heat the oil in a large skillet over medium-high heat until very hot but not smoking. Add 1 tablespoon of the butter and cook the chicken breasts until golden brown on both sides, about 3 minutes per side. Transfer to a plate and set aside. Add 1 tablespoon of the remaining butter to the pan and add the mushrooms. Cook, stirring frequently, until mushrooms are golden brown around the edges and have given off their liquid. Add the Marsala wine and bring to a boil, scraping to remove any browned bits from the bottom of the pan. When the wine has reduced by half, add the chicken stock and cook for 3 minutes, or until the sauce has thickened slightly. Lower the heat to medium and return the chicken breasts to the pan and continue to cook until they are cooked through and the sauce has thickened, about 5 to 6 minutes. Swirl in the remaining 2 tablespoons of butter, add salt and pepper, to taste. Garnish with chopped chives and serve immediately.
2 tablespoons extra-virgin olive oil
1 1/3 pounds chicken breast tenders, cut into 1-inch pieces
Salt and pepper
1 1/2 tablespoons butter
4 cloves garlic, chopped
2 shallots, chopped
2 tablespoons all-purpose flour
1/2 cup white wine- I use the cooking wine on the walmart shelf
1 lemon, juiced
1 cup chicken broth or stock
3 tablespoons capers, drained
1/2 cup flat-leaf parsley, chopped
1 pound penne rigate pasta, cooked to al dente
Chopped or snipped chives, for garnish
Heat a deep nonstick skillet over medium high heat. Add a tablespoon of extra-virgin olive oil and the chicken to the pan. Season chicken with salt and pepper. Brown chicken until lightly golden all over, about 5 to 6 minutes. Remove chicken from pan and return the skillet to the heat. Reduce heat to medium. Add another tablespoon extra-virgin olive oil and 1 tablespoon butter, the garlic and shallots to the skillet. Saute garlic and shallots 3 minutes. Add flour and cook 2 minutes. Whisk in wine and reduce liquid 1 minute. Whisk lemon juice and broth into sauce. Stir in capers and parsley. When the liquid comes to a bubble, add remaining 1/2 tablespoon butter to the sauce to give it a little shine. Add chicken back to the pan and heat through, 1 to 2 minutes. Toss hot pasta with chicken and sauce and serve. Adjust salt and pepper, to your taste. Top with fresh snipped chives.
I love this one for a meat free night- it's filling but very easy on the budget and the belly! It also makes a decent recipe for building your three month food storage on, considering you will make your own tortillas and substitute frozen corn with canned, fresh cilantro with dried.
Wednesday, January 19, 2011
In your blender place ingrediets in order listed.
2 (15 oz) cans of garbanzo beans, on can drained on with liquid
1/4 cup raw sesame seeds
1TBL olive oil
1/4 C lemon juice
1 garlic clove peeled
salt to taste and pair with pita chips for dipping! Even Adyson will munch on this instead of sugar! Its so good and taste exactly like the one you buy!
Thursday, January 13, 2011
3-6 chicken breasts
1pkg taco seasoning
1 can chicken broth
Mix seasoning and broth together till combined.
Pour over chicken breasts in crockpot. Cook 4-6 hrs on low.
Shred chicken inside crockpot, will shred super easy.
This is great for tacos, burritos, nachos, or add to salads.
I keep in freezer a big batch to pull out and add to whatever I want.
Freezer Bag Method:
Place trimmed, lightly pounded chicken breast in freezer bag. Add combined broth and seasoning. Seal out air. Label, and freeze laying flat in freezer. When ready to cook, put all contents into crockpot on low for 6 hrs. I do this when chicken is frozen all the time, right out of the freezer, works great!
Honey Mustard Chicken- Crockpot
Get ready.....Its going to be a shocker, a whole whopping 2 ing to this chicken! But this chicken is delicious!
4-6 chicken breasts
1/4 cup Dijon Mustard
Dash of salt and pepper
Mix together all ingredients in a bowl till combined and smooth.
Pour over chicken breasts in crock pot.
Cook low 6 hrs.
Turn chicken about half way through cooking to make sure both sides are coating nicely.
Before serving, I take a fork and pull chicken apart, making one piece of chicken into 2 or three.
Serve with fried rice, or mashed potatoes!
Freezer Bag Method!
Follow the above directions except place trimmed, lightly pounded chicken breasts in plastic freezer bag. Pour mixed ing. over chicken, squeeze air out and seal. Label and lay flat in freezer.
To cook: Place contents of bag directly into crockpot. Even frozen! Just make sure the chicken breasts lay flat, then turn over in the middle of cooking to make sure evenly coated.
I love this recipe because its easy and adds great flavor to the turkey. Great for not only tacos, but burrito filling, lasagna, pasta casseroles, etc. And of course you can use ground beef instead.
1 lb ground turkey (or ground beef)
1 small diced onion
1-2 cups of salsa
1 tsp cumin
salt and pepper to taste
*corn tortillas- I lightly saute both sides in canola oil to crisp them up, yummy!
Saute onion till soft, add ground turkey. Generously season with salt and pepper and cumin. When cooked through, add salsa, put lid on pan and let simmer for 10 minutes.
Serve with cheese, tomatos, sour cream, avacado, lettuce etc.
Freezer bag method:
Follow directions above. Let mixture cool. Add to plastic freezer bag, or freezer contatiner.
Reheat to serve, add a little more salsa when reheating.