12 oz spaghetti noodles, uncooked
4 chicken breasts, cut into thin strips
3 cups stir-fry veggies
4 tbl vegetable oil
Sauce:
1/4 c cornstarch
2 tbl water
1 tsp minced fresh ginger
1 tsp minced garlic
1/3 c sugar
1/4 c soy sauce
2 tbl white vinegar
2 tbl dry sherry
2/3 c chicken broth
Combine all sauce ingredients in bowl and stir until well mixed, set aside. Cook pasta according to package directions. Drain ans set aside. Heat 2 tbl of vegetable oil in large saucepan. Add chicken and cook 4-5 minutes or until browned. Remove chicken from the pan. Add the other 2 tbl of vegetable oil to the pan and add veggies. Cook 4-5 minutes or until tender. Add sauce to vegetables and cook unitl thickened. Stir in chicken and pasta. Mix well.
Tuesday, September 8, 2009
Wednesday, September 2, 2009
Mom's Chicken Rolls
2-3oz packages of cream cheese
2 cups cooked cubed chicken
1/8 tsp pepper
1/8 tsp salt
1/4 c onion, minced
4oz can mushrooms chopped
2 cans crescent rolls
1/2-3/4 c butter
2/3 c Pepperidge farm stuffing or bread crumbs
1/2 c finely chopped walnuts (optional)
1 can mushroom soup
1/4 c milk
1 c sour cream
Soften and cream together cream cheese, 1/4 c butter, salt and pepper. Saute onions and mushrooms in buttter and add to the cream cheese mixture and add chicken. Unroll cresecent rolls and seperate. Place 1/4 c filling in each roll. Wrap up and seal edges. Dip in 1/4-1/2 c melted butter. Roll in nuts and bread crumbs. Place on greased cookie sheet. Bake at 350 degrees for 20 minutes. While baking, mix together mushroom soup, milk, and sour cream. Heat till hot and pour over rolls when done.
2 cups cooked cubed chicken
1/8 tsp pepper
1/8 tsp salt
1/4 c onion, minced
4oz can mushrooms chopped
2 cans crescent rolls
1/2-3/4 c butter
2/3 c Pepperidge farm stuffing or bread crumbs
1/2 c finely chopped walnuts (optional)
1 can mushroom soup
1/4 c milk
1 c sour cream
Soften and cream together cream cheese, 1/4 c butter, salt and pepper. Saute onions and mushrooms in buttter and add to the cream cheese mixture and add chicken. Unroll cresecent rolls and seperate. Place 1/4 c filling in each roll. Wrap up and seal edges. Dip in 1/4-1/2 c melted butter. Roll in nuts and bread crumbs. Place on greased cookie sheet. Bake at 350 degrees for 20 minutes. While baking, mix together mushroom soup, milk, and sour cream. Heat till hot and pour over rolls when done.
Spicy Chicken and Rice Bake
6 chicken breasts
1/2 c chopped onion
1/2 c chopped sweet green pepper (or yellow, orange, or red)
2 cloves garlic, minced
1 tbl cooking oil
1 15oz can black beans, rinsed and drained
1 14 1/2 oz can diced tomatoes, undrained
1 cup of tomato juice OR water
1 cup corn
2/3 cup uncooked long grain rice
1 tsp chili powder
1/8-1/4 tsp ground red pepper or cayenne pepper
Paprika
In large saucepan, cook onion, sweet pepper, and garlic in oil until veggies are tender. Stir in black beans, tomatoes with their juice, tomato juice or water, corn, rice, chili powder, red pepper or cayenne pepper, and 1/2 tsp salt. Bring to boiling. Transfer rice mixture to 9x13 pan. Arrange chicken pieces on top and sprinkle with paprika. Bake covered at 375 degrees for 30 minutes or until chicken is cooked and rice is soft.
This makes a ton but leftovers are great. David and I cut up the chicken and put it in tortillas with sour cream and cheese or just eat it with chips!
1/2 c chopped onion
1/2 c chopped sweet green pepper (or yellow, orange, or red)
2 cloves garlic, minced
1 tbl cooking oil
1 15oz can black beans, rinsed and drained
1 14 1/2 oz can diced tomatoes, undrained
1 cup of tomato juice OR water
1 cup corn
2/3 cup uncooked long grain rice
1 tsp chili powder
1/8-1/4 tsp ground red pepper or cayenne pepper
Paprika
In large saucepan, cook onion, sweet pepper, and garlic in oil until veggies are tender. Stir in black beans, tomatoes with their juice, tomato juice or water, corn, rice, chili powder, red pepper or cayenne pepper, and 1/2 tsp salt. Bring to boiling. Transfer rice mixture to 9x13 pan. Arrange chicken pieces on top and sprinkle with paprika. Bake covered at 375 degrees for 30 minutes or until chicken is cooked and rice is soft.
This makes a ton but leftovers are great. David and I cut up the chicken and put it in tortillas with sour cream and cheese or just eat it with chips!
Beef and Chipotle Burritos
1 1/2 lb's boneless beef round steak cut 3/4 inch thick
1 14 1/2 oz can diced tomatoes, undrained
1/3 c chopped onion
1-2 canned chipotle peppers in adobo sauce (just 1-2 peppers, not 2 cans)
1 tsp oregano
1/4 tsp ground cumin
1 clove garlic, minced
6-8 tortillas
3/4 c shredded cheddar cheese
Pico de gallo (optional)
Sour cream (optional)
In 4 quart crock pot, add meat, tomatoes with juice, onion, peppers, seasonings, and garlic. Cover ans cook on low heat for 8-10 hours or on high heat for 4-5 hours. Remove meat from cooker and add the juices to it until you have desired consistency. Place in tortillas and serve with pico de gallo, cheese, and sour cream
1 14 1/2 oz can diced tomatoes, undrained
1/3 c chopped onion
1-2 canned chipotle peppers in adobo sauce (just 1-2 peppers, not 2 cans)
1 tsp oregano
1/4 tsp ground cumin
1 clove garlic, minced
6-8 tortillas
3/4 c shredded cheddar cheese
Pico de gallo (optional)
Sour cream (optional)
In 4 quart crock pot, add meat, tomatoes with juice, onion, peppers, seasonings, and garlic. Cover ans cook on low heat for 8-10 hours or on high heat for 4-5 hours. Remove meat from cooker and add the juices to it until you have desired consistency. Place in tortillas and serve with pico de gallo, cheese, and sour cream
Corn Dog Batter
1 c flour
1/4 c sugar
1/2 tsp baking powder
1/2 c cornmeal
1/2 tsp salt
1 egg
1/2-3/4 c milk
hot dogs
Mix all ingredients together except hot dogs. Batter should be thick. Dip dry hot dogs in batter and fry. I haven never tried to bake these yet but I think it would be possible.
1/4 c sugar
1/2 tsp baking powder
1/2 c cornmeal
1/2 tsp salt
1 egg
1/2-3/4 c milk
hot dogs
Mix all ingredients together except hot dogs. Batter should be thick. Dip dry hot dogs in batter and fry. I haven never tried to bake these yet but I think it would be possible.
Tuesday, September 1, 2009
Chardonnay Chicken
8 boneless chicken breast halves
The marinade:
1 cup extra virgin olive oil
1/4 cup fresh lemon juice
2 T. coarsely chopped fresh rosemary (dried works just use 1 T.)
3/4 cup chardonnay
3 cloves garlic finely chopped (I use jarred)
1 T. dried oregano
2 t. kosher salt
1 t. freshly ground black pepper
Place all ingredients in a bowl whisk until thoroughly blended. Place in a large gallon plastic zip lock bag or in a shallow dish.
Add the chicken, coat all sides well. Squeeze all the air out of the bag and seal it. Refrigerate for at least 4 hours. (the longer the better) up to 24 hours.
Remove from fridge 30 min. before grilling. Prepare a medium fire grill. Brush the grill with vegetable oil. Place over fire, cover grill and cook on one side for about 3 min. Turn the chicken about 90 degrees to create attractive cross hatching and cook for 2 min. longer. Flip the chicken over and continue grilling covered, until tender and the juices run clear when the meat is pierced with a knife, about 4 min. longer. Serve immediately.
The marinade:
1 cup extra virgin olive oil
1/4 cup fresh lemon juice
2 T. coarsely chopped fresh rosemary (dried works just use 1 T.)
3/4 cup chardonnay
3 cloves garlic finely chopped (I use jarred)
1 T. dried oregano
2 t. kosher salt
1 t. freshly ground black pepper
Place all ingredients in a bowl whisk until thoroughly blended. Place in a large gallon plastic zip lock bag or in a shallow dish.
Add the chicken, coat all sides well. Squeeze all the air out of the bag and seal it. Refrigerate for at least 4 hours. (the longer the better) up to 24 hours.
Remove from fridge 30 min. before grilling. Prepare a medium fire grill. Brush the grill with vegetable oil. Place over fire, cover grill and cook on one side for about 3 min. Turn the chicken about 90 degrees to create attractive cross hatching and cook for 2 min. longer. Flip the chicken over and continue grilling covered, until tender and the juices run clear when the meat is pierced with a knife, about 4 min. longer. Serve immediately.
Chicken Tetrazzini
Ingredients
• 9 tablespoons butter
• 2 tablespoons olive oil
• 4 boneless skinless chicken breasts
• 2 1/4 teaspoons salt
• 1 1/4 teaspoons freshly ground black pepper
• 1 pound white mushrooms, sliced
• 1 large onion, finely chopped
• 5 cloves garlic, minced
• 1 tablespoon chopped fresh thyme leaves
• 1/2 cup dry white wine
• 1/3 cup all-purpose flour
• 4 cups whole milk, room temperature
• 1 cup heavy whipping cream, room temperature
• 1 cup chicken broth
• 1/8 teaspoon ground nutmeg
• 12 ounces linguine
• 3/4 cup frozen peas
• 1/4 cup chopped fresh Italian parsley leaves
• 1 cup grated Parmesan
• 1/4 cup dried Italian-style breadcrumbs
Directions
Preheat the oven to 450 degrees F.
Spread 1 tablespoon of butter over a 13 by 9 by 2-inch baking dish. Melt 1 tablespoon each of butter and oil in a deep large nonstick frying pan over medium-high heat. Sprinkle the chicken with 1/2 teaspoon each of salt and pepper. Add the chicken to the hot pan and cook until pale golden and just cooked through, about 4 minutes per side. Transfer the chicken to a plate to cool slightly. Coarsely shred the chicken into bite-size pieces and into a large bowl.
Meanwhile, add 1 tablespoon each of butter and oil to the same pan. Add the mushrooms and saute over medium-high heat until the liquid from the mushrooms evaporates and the mushrooms become pale golden, about 12 minutes. Add the onion, garlic, and thyme, and saute until the onion is translucent, about 8 minutes. Add the wine and simmer until it evaporates, about 2 minutes. Transfer the mushroom mixture to the bowl with the chicken.
Melt 3 more tablespoons butter in the same pan over medium-low heat. Add the flour and whisk for 2 minutes. Whisk in the milk, cream, broth, nutmeg, remaining 1 3/4 teaspoons salt, and remaining 3/4 teaspoon pepper. Increase the heat to high. Cover and bring to a boil. Simmer, uncovered, until the sauce thickens slightly, whisking often, about 10 minutes.
Bring a large pot of salted water to a boil. Add the linguine and cook until it is tender but still firm to the bite, stirring occasionally, about 9 minutes. Drain. Add the linguine, sauce, peas, and parsley to the chicken mixture. Toss until the sauce coats the pasta and the mixture is well blended.
Transfer the pasta mixture to the prepared baking dish. Stir the cheese and breadcrumbs in a small bowl to blend. Sprinkle the cheese mixture over the pasta. Dot with the remaining 3 tablespoons of butter. Bake, uncovered, until golden brown on top and the sauce bubbles, about 25 minutes.
Giada Recipe I changed a few things
• 9 tablespoons butter
• 2 tablespoons olive oil
• 4 boneless skinless chicken breasts
• 2 1/4 teaspoons salt
• 1 1/4 teaspoons freshly ground black pepper
• 1 pound white mushrooms, sliced
• 1 large onion, finely chopped
• 5 cloves garlic, minced
• 1 tablespoon chopped fresh thyme leaves
• 1/2 cup dry white wine
• 1/3 cup all-purpose flour
• 4 cups whole milk, room temperature
• 1 cup heavy whipping cream, room temperature
• 1 cup chicken broth
• 1/8 teaspoon ground nutmeg
• 12 ounces linguine
• 3/4 cup frozen peas
• 1/4 cup chopped fresh Italian parsley leaves
• 1 cup grated Parmesan
• 1/4 cup dried Italian-style breadcrumbs
Directions
Preheat the oven to 450 degrees F.
Spread 1 tablespoon of butter over a 13 by 9 by 2-inch baking dish. Melt 1 tablespoon each of butter and oil in a deep large nonstick frying pan over medium-high heat. Sprinkle the chicken with 1/2 teaspoon each of salt and pepper. Add the chicken to the hot pan and cook until pale golden and just cooked through, about 4 minutes per side. Transfer the chicken to a plate to cool slightly. Coarsely shred the chicken into bite-size pieces and into a large bowl.
Meanwhile, add 1 tablespoon each of butter and oil to the same pan. Add the mushrooms and saute over medium-high heat until the liquid from the mushrooms evaporates and the mushrooms become pale golden, about 12 minutes. Add the onion, garlic, and thyme, and saute until the onion is translucent, about 8 minutes. Add the wine and simmer until it evaporates, about 2 minutes. Transfer the mushroom mixture to the bowl with the chicken.
Melt 3 more tablespoons butter in the same pan over medium-low heat. Add the flour and whisk for 2 minutes. Whisk in the milk, cream, broth, nutmeg, remaining 1 3/4 teaspoons salt, and remaining 3/4 teaspoon pepper. Increase the heat to high. Cover and bring to a boil. Simmer, uncovered, until the sauce thickens slightly, whisking often, about 10 minutes.
Bring a large pot of salted water to a boil. Add the linguine and cook until it is tender but still firm to the bite, stirring occasionally, about 9 minutes. Drain. Add the linguine, sauce, peas, and parsley to the chicken mixture. Toss until the sauce coats the pasta and the mixture is well blended.
Transfer the pasta mixture to the prepared baking dish. Stir the cheese and breadcrumbs in a small bowl to blend. Sprinkle the cheese mixture over the pasta. Dot with the remaining 3 tablespoons of butter. Bake, uncovered, until golden brown on top and the sauce bubbles, about 25 minutes.
Giada Recipe I changed a few things
Chicken with Mustard Mascapone Marsala
Ingredients
• 1 1/2 pounds boneless skinless chicken breasts, each breast cut crosswise into 3 pieces
• Salt and freshly ground black pepper
• 2 tablespoons olive oil
• 5 tablespoons butter, divided
• 3/4 cup chopped onion
• 1 pound cremini mushrooms, sliced
• 2 tablespoons minced garlic
• 1 cup dry Marsala wine
• 1 cup (8 ounces) mascarpone cheese
• 2 tablespoons Dijon mustard
• 2 tablespoons chopped fresh Italian parsley leaves, plus whole sprigs, for garnish
• 12 ounces dried fettuccine
Directions
Sprinkle the chicken with salt and pepper. Heat the oil in a heavy large skillet over high heat. Add the chicken and cook just until brown, about 4 minutes per side. Transfer the chicken to a plate and cool slightly.
While the chicken cools, melt 2 tablespoons of butter to the same skillet over medium-high heat, then add the onion and saute until tender, about 2 minutes. Add the mushrooms and garlic and saute until the mushrooms are tender and the juices evaporate, about 12 minutes. Add the wine and simmer until it is reduced by half, about 4 minutes. Stir in the mascarpone and mustard. Cut the chicken breasts crosswise into 1/3-inch-thick slices. Return the chicken and any accumulated juices to the skillet. Simmer, uncovered, over medium-low heat until the chicken is just cooked through and the sauce thickens slightly, about 2 minutes. Stir in the chopped parsley. Season the sauce, to taste, with salt and pepper.
Meanwhile, bring a large pot of salted water to a boil. Add the fettuccine and cook until al dente, stirring occasionally, about 8 minutes. Drain. Toss the fettuccine with 3 tablespoons of butter and season, to taste, with salt and pepper. Swirl the fettuccine onto serving plates. Spoon the chicken mixture over top. Garnish with parsley sprigs and serve.
Giada Recipe I changed a few things
• 1 1/2 pounds boneless skinless chicken breasts, each breast cut crosswise into 3 pieces
• Salt and freshly ground black pepper
• 2 tablespoons olive oil
• 5 tablespoons butter, divided
• 3/4 cup chopped onion
• 1 pound cremini mushrooms, sliced
• 2 tablespoons minced garlic
• 1 cup dry Marsala wine
• 1 cup (8 ounces) mascarpone cheese
• 2 tablespoons Dijon mustard
• 2 tablespoons chopped fresh Italian parsley leaves, plus whole sprigs, for garnish
• 12 ounces dried fettuccine
Directions
Sprinkle the chicken with salt and pepper. Heat the oil in a heavy large skillet over high heat. Add the chicken and cook just until brown, about 4 minutes per side. Transfer the chicken to a plate and cool slightly.
While the chicken cools, melt 2 tablespoons of butter to the same skillet over medium-high heat, then add the onion and saute until tender, about 2 minutes. Add the mushrooms and garlic and saute until the mushrooms are tender and the juices evaporate, about 12 minutes. Add the wine and simmer until it is reduced by half, about 4 minutes. Stir in the mascarpone and mustard. Cut the chicken breasts crosswise into 1/3-inch-thick slices. Return the chicken and any accumulated juices to the skillet. Simmer, uncovered, over medium-low heat until the chicken is just cooked through and the sauce thickens slightly, about 2 minutes. Stir in the chopped parsley. Season the sauce, to taste, with salt and pepper.
Meanwhile, bring a large pot of salted water to a boil. Add the fettuccine and cook until al dente, stirring occasionally, about 8 minutes. Drain. Toss the fettuccine with 3 tablespoons of butter and season, to taste, with salt and pepper. Swirl the fettuccine onto serving plates. Spoon the chicken mixture over top. Garnish with parsley sprigs and serve.
Giada Recipe I changed a few things
Lemon Fusili with Grilled Chicken
1 tablespoon good olive oil
• 1 tablespoon minced garlic (2 cloves)
• 2 cups heavy cream
• 2-3 lemons (depending on your taste)
• Kosher salt and freshly ground black pepper
• 1 package frozen broccoli
• 1 pound dried fusilli pasta
• 1 package sliced mushrooms
• 1/2 cup freshly grated Parmesan
• 2-3 cooked chicken breasts
• Lemon pepper
Directions
Heat the olive oil in a medium saucepan over medium heat, add the garlic, and cook for 60 seconds. Add the cream, the zest from 2 lemons, the juice of 2 lemons, 2 teaspoons of salt, and 1 teaspoon of pepper. Bring to a boil, then lower the heat and simmer for 15 to 20 minutes, until it starts to thicken. Watch carefully and stir often or sauce will break.
In another pan add a little butter and cook the mushrooms until tender, then add broccoli and cook till done.
Sprinkle chicken with lemon pepper and cook until done (I grill it you can cook anyway you would like).
Bring a large pot of water to a boil, add 1 tablespoon of salt and the pasta, and cook according to the directions on the package, about 12 minutes, stirring occasionally. Drain the pasta in a colander and place it back into the pot. Immediately add the cream mixture and cook it over medium-low heat for 3 minutes, until most of the sauce has been absorbed in the pasta. In the cooking pot, add Parmesan, mushrooms, and cooked broccoli. Toss well, season to taste, and serve hot.
Ina Garten, I changed a few things
• 1 tablespoon minced garlic (2 cloves)
• 2 cups heavy cream
• 2-3 lemons (depending on your taste)
• Kosher salt and freshly ground black pepper
• 1 package frozen broccoli
• 1 pound dried fusilli pasta
• 1 package sliced mushrooms
• 1/2 cup freshly grated Parmesan
• 2-3 cooked chicken breasts
• Lemon pepper
Directions
Heat the olive oil in a medium saucepan over medium heat, add the garlic, and cook for 60 seconds. Add the cream, the zest from 2 lemons, the juice of 2 lemons, 2 teaspoons of salt, and 1 teaspoon of pepper. Bring to a boil, then lower the heat and simmer for 15 to 20 minutes, until it starts to thicken. Watch carefully and stir often or sauce will break.
In another pan add a little butter and cook the mushrooms until tender, then add broccoli and cook till done.
Sprinkle chicken with lemon pepper and cook until done (I grill it you can cook anyway you would like).
Bring a large pot of water to a boil, add 1 tablespoon of salt and the pasta, and cook according to the directions on the package, about 12 minutes, stirring occasionally. Drain the pasta in a colander and place it back into the pot. Immediately add the cream mixture and cook it over medium-low heat for 3 minutes, until most of the sauce has been absorbed in the pasta. In the cooking pot, add Parmesan, mushrooms, and cooked broccoli. Toss well, season to taste, and serve hot.
Ina Garten, I changed a few things
Lasagna Rolls
Sauce:
• 2 tablespoons unsalted butter
• 4 teaspoons all-purpose flour
• 1 1/4 cups whole milk
• 1/4 teaspoon salt
• 1/8 teaspoon ground black pepper
• Pinch ground nutmeg
Lasagna:
• 1 (15-ounce) container whole milk ricotta cheese
• 1 (10-ounce) package frozen chopped spinach, thawed, squeezed dry
• 1 cup plus 2 tablespoons grated Parmesan
• ½ lb cooked Italian Sausage
• 1 large egg, beaten to blend
• 3/4 teaspoon salt, plus more for salting water
• 1/2 teaspoon freshly ground black pepper
• 1 to 2 tablespoons olive oil
• 12 uncooked lasagna noodles
• 2 cups your favorite jarred marinara sauce
• 1 cup shredded mozzarella (about 4 ounces)
Directions
To make the sauce: Melt the butter in a heavy medium saucepan over medium-low heat. Add the flour and whisk for 3 minutes. Whisk in the milk. Increase the heat to medium-high. Whisk the sauce until it comes to a simmer and is thick and smooth, about 3 minutes. Whisk the salt, pepper, and nutmeg into the bechamel sauce.
Preheat the oven to 450 degrees F.
Whisk the ricotta, spinach, 1 cup Parmesan, sausage, egg, salt, and pepper in a medium bowl to blend.
Add a tablespoon or 2 of oil to a large pot of boiling salted water. Boil the noodles until just tender but still firm to bite. Drain. Arrange the noodles in a single layer on a baking sheet to prevent them from sticking.
Butter a 13-by-9-by-2-inch glass baking dish. Pour the bechamel sauce over the bottom of the prepared dish. Lay out 4 lasagna noodles on a work surface, then spread about 3 tablespoons of ricotta mixture evenly over each noodle. Starting at 1 end, roll each noodle like a jelly roll. Lay the lasagna rolls seam side down, without touching, atop the béchamel sauce in the dish. Repeat with the remaining noodles and ricotta mixture. Spoon 1 cup of marinara sauce over the lasagna rolls. Sprinkle the mozzarella and remaining 2 tablespoons of Parmesan over the lasagna rolls. Cover tightly with foil. Bake until heated through and the sauce bubbles, about 20 minutes. Uncover and bake until the cheese on top becomes golden, about 15 minutes longer. Let stand for 10 minutes. Meanwhile, heat the remaining marinara sauce in a heavy small saucepan over medium heat until hot, and serve alongside.
Giada recipe, I changed a few things
• 2 tablespoons unsalted butter
• 4 teaspoons all-purpose flour
• 1 1/4 cups whole milk
• 1/4 teaspoon salt
• 1/8 teaspoon ground black pepper
• Pinch ground nutmeg
Lasagna:
• 1 (15-ounce) container whole milk ricotta cheese
• 1 (10-ounce) package frozen chopped spinach, thawed, squeezed dry
• 1 cup plus 2 tablespoons grated Parmesan
• ½ lb cooked Italian Sausage
• 1 large egg, beaten to blend
• 3/4 teaspoon salt, plus more for salting water
• 1/2 teaspoon freshly ground black pepper
• 1 to 2 tablespoons olive oil
• 12 uncooked lasagna noodles
• 2 cups your favorite jarred marinara sauce
• 1 cup shredded mozzarella (about 4 ounces)
Directions
To make the sauce: Melt the butter in a heavy medium saucepan over medium-low heat. Add the flour and whisk for 3 minutes. Whisk in the milk. Increase the heat to medium-high. Whisk the sauce until it comes to a simmer and is thick and smooth, about 3 minutes. Whisk the salt, pepper, and nutmeg into the bechamel sauce.
Preheat the oven to 450 degrees F.
Whisk the ricotta, spinach, 1 cup Parmesan, sausage, egg, salt, and pepper in a medium bowl to blend.
Add a tablespoon or 2 of oil to a large pot of boiling salted water. Boil the noodles until just tender but still firm to bite. Drain. Arrange the noodles in a single layer on a baking sheet to prevent them from sticking.
Butter a 13-by-9-by-2-inch glass baking dish. Pour the bechamel sauce over the bottom of the prepared dish. Lay out 4 lasagna noodles on a work surface, then spread about 3 tablespoons of ricotta mixture evenly over each noodle. Starting at 1 end, roll each noodle like a jelly roll. Lay the lasagna rolls seam side down, without touching, atop the béchamel sauce in the dish. Repeat with the remaining noodles and ricotta mixture. Spoon 1 cup of marinara sauce over the lasagna rolls. Sprinkle the mozzarella and remaining 2 tablespoons of Parmesan over the lasagna rolls. Cover tightly with foil. Bake until heated through and the sauce bubbles, about 20 minutes. Uncover and bake until the cheese on top becomes golden, about 15 minutes longer. Let stand for 10 minutes. Meanwhile, heat the remaining marinara sauce in a heavy small saucepan over medium heat until hot, and serve alongside.
Giada recipe, I changed a few things
Shrimp/Chicken Alfredo
2 cups 1% Milk at room temp
1 cup heavy cream at room temp
1 small shallot minced
1 clove garlic minced
1 cup Parm cheese
Salt & Pepper
2 T Olive Oil
2 T butter
2 T Flour
1 lb Shrimp or grilled chicken
1/2 lb pasta
Add 1 T olive oil to a non stick pan on medium. Add shrimp seasoned with salt and pepper, cook 3 mins on one side and then flip and cook 1 min on the other. Take out of pan and set aside. In a sauce pan add 1 T olive oil and the shallots and garlic. Cook till softened careful not to burn the garlic. Add the milk cook on medium low till warmed. Once warmed add the cream and stir till warmed. Careful not to curdle the milk. Make rue and slowly add to sauce. Turn up heat and stir till it comes to a bubble. Once it is boiling turn heat down to low and continue to stir until thickened. Add cheese stir till melted. Season with salt and pepper to taste. Add cooked shrimp and stir to warm shrimp. Serve over pasta. Garnish with Italian parsley.
Nice Lower Fat option to regular Alfredo, only 8 WW Points per serving
1 cup heavy cream at room temp
1 small shallot minced
1 clove garlic minced
1 cup Parm cheese
Salt & Pepper
2 T Olive Oil
2 T butter
2 T Flour
1 lb Shrimp or grilled chicken
1/2 lb pasta
Add 1 T olive oil to a non stick pan on medium. Add shrimp seasoned with salt and pepper, cook 3 mins on one side and then flip and cook 1 min on the other. Take out of pan and set aside. In a sauce pan add 1 T olive oil and the shallots and garlic. Cook till softened careful not to burn the garlic. Add the milk cook on medium low till warmed. Once warmed add the cream and stir till warmed. Careful not to curdle the milk. Make rue and slowly add to sauce. Turn up heat and stir till it comes to a bubble. Once it is boiling turn heat down to low and continue to stir until thickened. Add cheese stir till melted. Season with salt and pepper to taste. Add cooked shrimp and stir to warm shrimp. Serve over pasta. Garnish with Italian parsley.
Nice Lower Fat option to regular Alfredo, only 8 WW Points per serving
My Big Fat Chocolate Chip Cookies
Tyler Florence original, I changed a few things.
Ingredients
* 2 1/4 cups all-purpose flour
* 1 teaspoon baking soda
* 1 teaspoon salt
* 1/2 cup (1 stick) butter, at room temperature
* 1/2 cup white sugar
* 3/4 cup packed light brown sugar
* 1 teaspoon pure vanilla extract
* 2 large eggs
* 1 (8-ounce) block dark chocolate, coarsely chopped
Directions
Preheat the oven to 350 degrees F.
Sift together the flour, baking soda, and salt into a medium bowl and set aside.
Place the butter, sugar, and brown sugar in the bowl of an electric mixer; cream together on medium speed until light and fluffy. Scrape down the sides of the bowl with a rubber spatula. Beat in the vanilla and eggs. Gradually add the dry ingredients to the creamed mixture and continue to mix until a smooth batter forms. Turn off the mixer and fold in the chocolate chunks using the spatula.
To form the cookies, scoop into your hands and roll it around into a ball; place them about 3-inches apart onto cookie sheets. Bake until the cookies are light brown, 12 minutes for chewy cookies, or about 15 minutes for crispy cookies. Forming the balls made perfect round take to the neighbors cookies.
Allow the cookies to cool on the baking sheets for 5 minutes before transferring to a wire rack to cool completely. Repeat with remaining dough/cookie sheets.
Ingredients
* 2 1/4 cups all-purpose flour
* 1 teaspoon baking soda
* 1 teaspoon salt
* 1/2 cup (1 stick) butter, at room temperature
* 1/2 cup white sugar
* 3/4 cup packed light brown sugar
* 1 teaspoon pure vanilla extract
* 2 large eggs
* 1 (8-ounce) block dark chocolate, coarsely chopped
Directions
Preheat the oven to 350 degrees F.
Sift together the flour, baking soda, and salt into a medium bowl and set aside.
Place the butter, sugar, and brown sugar in the bowl of an electric mixer; cream together on medium speed until light and fluffy. Scrape down the sides of the bowl with a rubber spatula. Beat in the vanilla and eggs. Gradually add the dry ingredients to the creamed mixture and continue to mix until a smooth batter forms. Turn off the mixer and fold in the chocolate chunks using the spatula.
To form the cookies, scoop into your hands and roll it around into a ball; place them about 3-inches apart onto cookie sheets. Bake until the cookies are light brown, 12 minutes for chewy cookies, or about 15 minutes for crispy cookies. Forming the balls made perfect round take to the neighbors cookies.
Allow the cookies to cool on the baking sheets for 5 minutes before transferring to a wire rack to cool completely. Repeat with remaining dough/cookie sheets.
Beef Shepards Pie
* 2 tablespoons extra-virgin olive oil
* 3 tablespoons unsalted butter
* 1 medium onion, diced
* 3 medium carrots, peeled and sliced
* 1 rib celery, sliced
* 1/2 pound cremini mushrooms, quartered
* 2 cloves garlic, minced
* 1 tablespoon kosher salt
* 3/4 teaspoon dried oregano
* 3 tablespoons tomato paste
* 1 pound ground beef
* 1/4 cup canned low sodium beef broth
* 1/2 teaspoon Worcestershire sauce
* Freshly ground black pepper
* 4 cups Mashed Potatoes, recipe follows
* 1/4 cup grated Parmesan, optional
* Preheat oven to 375 degrees F.
Directions
Heat the olive oil and 2 tablespoons of the butter in a large skillet over medium heat. Add the onion, carrots, celery, mushrooms, garlic, half the salt, and oregano. Cook until vegetables are tender, about 10 minutes. Stir in the tomato paste and cook until mushrooms are soft and tomato paste has turned brick red, about 8 minutes more. Stir in the beef, the broth, the remaining salt, the Worcestershire, and some pepper, breaking up any large clumps of meat, cook until the meat is no longer pink, about 3 minutes.
Transfer the meat and vegetables to a 2-quart oval casserole dish and spread the mashed potatoes over the top, leaving a 1/4-inch boarder around the edge. Make a decorative pattern on the top of the potatoes, if desired. Sprinkle with cheese, if using, and dot with the remaining tablespoon of butter. Bake until potatoes brown and the juices bubble around the edge, about 40 minutes. Let cool for 10 minutes before serving.
Mashed Potatoes:
1 1/2 pounds russet potatoes, peeled quartered
2 teaspoons kosher salt, plus more for seasoning
3/4 cup whole milk
6 tablespoons unsalted butter
2 tablespoons chopped fresh flat-leaf parsley
Freshly ground black pepper
Put the potatoes in a saucepan with cold water to cover by about 1-inch and add the salt. Bring to a simmer over medium-high heat, uncovered, until the potatoes are tender but not mushy, about 15 minutes. At the same time, combine the milk and butter in a small saucepan and warm over low heat until the butter is melted. Remove from the heat and cover to keep warm.
Drain the potatoes and return to the saucepan. Toss the potatoes over medium heat until dry. Add the heated milk mixture and mash the potatoes until just slightly chunky, then stir in the parsley and season with salt and pepper, to taste.
* 3 tablespoons unsalted butter
* 1 medium onion, diced
* 3 medium carrots, peeled and sliced
* 1 rib celery, sliced
* 1/2 pound cremini mushrooms, quartered
* 2 cloves garlic, minced
* 1 tablespoon kosher salt
* 3/4 teaspoon dried oregano
* 3 tablespoons tomato paste
* 1 pound ground beef
* 1/4 cup canned low sodium beef broth
* 1/2 teaspoon Worcestershire sauce
* Freshly ground black pepper
* 4 cups Mashed Potatoes, recipe follows
* 1/4 cup grated Parmesan, optional
* Preheat oven to 375 degrees F.
Directions
Heat the olive oil and 2 tablespoons of the butter in a large skillet over medium heat. Add the onion, carrots, celery, mushrooms, garlic, half the salt, and oregano. Cook until vegetables are tender, about 10 minutes. Stir in the tomato paste and cook until mushrooms are soft and tomato paste has turned brick red, about 8 minutes more. Stir in the beef, the broth, the remaining salt, the Worcestershire, and some pepper, breaking up any large clumps of meat, cook until the meat is no longer pink, about 3 minutes.
Transfer the meat and vegetables to a 2-quart oval casserole dish and spread the mashed potatoes over the top, leaving a 1/4-inch boarder around the edge. Make a decorative pattern on the top of the potatoes, if desired. Sprinkle with cheese, if using, and dot with the remaining tablespoon of butter. Bake until potatoes brown and the juices bubble around the edge, about 40 minutes. Let cool for 10 minutes before serving.
Mashed Potatoes:
1 1/2 pounds russet potatoes, peeled quartered
2 teaspoons kosher salt, plus more for seasoning
3/4 cup whole milk
6 tablespoons unsalted butter
2 tablespoons chopped fresh flat-leaf parsley
Freshly ground black pepper
Put the potatoes in a saucepan with cold water to cover by about 1-inch and add the salt. Bring to a simmer over medium-high heat, uncovered, until the potatoes are tender but not mushy, about 15 minutes. At the same time, combine the milk and butter in a small saucepan and warm over low heat until the butter is melted. Remove from the heat and cover to keep warm.
Drain the potatoes and return to the saucepan. Toss the potatoes over medium heat until dry. Add the heated milk mixture and mash the potatoes until just slightly chunky, then stir in the parsley and season with salt and pepper, to taste.
Corn Chowder
Serves 6-8
1 small red bell pepper chopped
1 small green bell pepper chopped
1 medium onion chopped
1 jalapeno finely minced
4 slices bacon chopped
2 cups cooked chicken
6 cans chicken broth
1 cup heavy cream
2 cans Mexican corn with peppers
1 cup frozen corn, defrosted
Salt & Pepper
1 can diced green chilies
Rue (I used 3/4 of a cube of butter and an equal amount flour to make a stew)
Fry bacon in large skillet till done. Take out bacon with a slotted spoon leaving grease, drain bacon on a paper towel. Add peppers and onion to grease and cook until softened. Remove from skillet with a slotted spoon and add to Dutch Oven. Add the canned corn with juices, defrosted corn and jalapeno stir till warmed and combined. Add chicken broth and bring to a simmer. Add as much rue as you would like, more to make a chowder less to make a stew. Bring to a boil and boil for a minute to thicken. Turn down the heat to a simmer. Add cream and canned chilies stir to combine. Add cooked chicken and drained bacon at the end and let simmer for 15 minutes for all the flavors to marry. Season to taste, but remember the bacon is pretty salty so watch the salt. Serve~
1 small red bell pepper chopped
1 small green bell pepper chopped
1 medium onion chopped
1 jalapeno finely minced
4 slices bacon chopped
2 cups cooked chicken
6 cans chicken broth
1 cup heavy cream
2 cans Mexican corn with peppers
1 cup frozen corn, defrosted
Salt & Pepper
1 can diced green chilies
Rue (I used 3/4 of a cube of butter and an equal amount flour to make a stew)
Fry bacon in large skillet till done. Take out bacon with a slotted spoon leaving grease, drain bacon on a paper towel. Add peppers and onion to grease and cook until softened. Remove from skillet with a slotted spoon and add to Dutch Oven. Add the canned corn with juices, defrosted corn and jalapeno stir till warmed and combined. Add chicken broth and bring to a simmer. Add as much rue as you would like, more to make a chowder less to make a stew. Bring to a boil and boil for a minute to thicken. Turn down the heat to a simmer. Add cream and canned chilies stir to combine. Add cooked chicken and drained bacon at the end and let simmer for 15 minutes for all the flavors to marry. Season to taste, but remember the bacon is pretty salty so watch the salt. Serve~
Wingers Hot Sauce for Chicken
Sticky Dressing:
* 2 ½ c. brown sugar
* 1/3 c. Franks Hot Sauce
* ½ c. apple cider vinegar
* 2 ½ c. brown sugar
* 1/3 c. Franks Hot Sauce
* ½ c. apple cider vinegar
Beet and Goat Cheese Salad
Ingredients
* 1/4 cup balsamic vinegar
* 3 tablespoons shallots, thinly sliced
* 1 tablespoon honey
* 1/3 cup extra-virgin olive oil
* Salt and freshly ground black pepper
* 6 medium beets, cooked and quartered
* 6 cups fresh baby spring mix
* 1/2 cup walnuts, toasted, coarsely chopped
* 3 ounces soft fresh goat cheese, coarsely crumbled
Directions
Boil Beets until fork tender
Whisk the vinegar, shallots, and honey in a medium bowl to blend. Gradually whisk in the oil. Season the vinaigrette, to taste, with salt and pepper. Toss the beets in a small bowl with enough dressing to coat.
Toss the salad, and walnuts, in a large bowl with enough vinaigrette to coat. Season the salad, to taste, with salt and pepper. Mound the salad atop 4 plates. Arrange the beets around the salad. Sprinkle with the goat cheese, and serve.
Giadia's inspiration
* 1/4 cup balsamic vinegar
* 3 tablespoons shallots, thinly sliced
* 1 tablespoon honey
* 1/3 cup extra-virgin olive oil
* Salt and freshly ground black pepper
* 6 medium beets, cooked and quartered
* 6 cups fresh baby spring mix
* 1/2 cup walnuts, toasted, coarsely chopped
* 3 ounces soft fresh goat cheese, coarsely crumbled
Directions
Boil Beets until fork tender
Whisk the vinegar, shallots, and honey in a medium bowl to blend. Gradually whisk in the oil. Season the vinaigrette, to taste, with salt and pepper. Toss the beets in a small bowl with enough dressing to coat.
Toss the salad, and walnuts, in a large bowl with enough vinaigrette to coat. Season the salad, to taste, with salt and pepper. Mound the salad atop 4 plates. Arrange the beets around the salad. Sprinkle with the goat cheese, and serve.
Giadia's inspiration
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