*** Original recipe Campbell's One Dish Chicken & Rice Bake.
1 can (10 3/4 ounces) Condensed Cream of Mushroom Soup
1 cup water*
3/4 cup uncooked white rice
1/4 teaspoon paprika
1/4 teaspoon ground black pepper
4 skinless, boneless chicken breast halves (about 1 pound)
Stir the soup, water, rice, paprika and black pepper in a 2-quart shallow baking dish. Top with the chicken. Season with additional paprika and black pepper. Cover the baking dish.
Bake at 375°F. for 45 minutes or until the chicken is cooked through and the rice is tender.
*For creamier rice, increase the water to 1 1/3 cups.
Wednesday, November 4, 2009
Tuesday, November 3, 2009
Chicken Pot Pie
*** Recipe from my friend, Melissa.
2 cups of cooked chicken, shredded or cut into small chunks
1 can cream of chicken soup
1 can of cream of potato
1 can of Veg. All, drained
1/2 C of milk
1/2 tsp. of pepper
2 9in. pie crust
Mix all together in a bowl, put in pie crust.
Bake at 375 degrees for about 40 mins.
* I omitted the Veg All and used about 2 med. cubed raw potatoes and a handful of baby carrots, chopped. I also made the pie crust from scratch.
** In the future I might substitute a 2nd can of cream of chicken for the potato soup. Also, add a small can of green beans.
2 cups of cooked chicken, shredded or cut into small chunks
1 can cream of chicken soup
1 can of cream of potato
1 can of Veg. All, drained
1/2 C of milk
1/2 tsp. of pepper
2 9in. pie crust
Mix all together in a bowl, put in pie crust.
Bake at 375 degrees for about 40 mins.
* I omitted the Veg All and used about 2 med. cubed raw potatoes and a handful of baby carrots, chopped. I also made the pie crust from scratch.
** In the future I might substitute a 2nd can of cream of chicken for the potato soup. Also, add a small can of green beans.
Creamy Chicken Enchilada
*** Originally found in the Annual Southern Living Cookbook 1997 but I might have adapted it a bit.
1 Tablespoon butter or margarine
1 Medium onion, chopped
1 (4.5 oz) can chopped green chiles, drained
1 (8 oz) pkg. cream cheese, cut up and softened
3.5 cups chopped cooked chicken
(8 inch) flour tortillas
2 (8 oz) pkg. Monterey Jack cheese, shredded
2 cups whipping cream
Melt butter in a large skillet. Add onion; saute 5 minutes. Add chiles; saute 1 minutes. Stir in cream cheese and chicken; cook, stirring constantly, until cheese melts. Spoon 2-3 Tablespoons of mixture down center of each tortilla. Roll up tortillas; place seam side down in a lightly greased 13x9 baking dish. Sprinkle with Monterey Jack cheese; drizzle with whipping cream.
Bake at 350 for 45 minutes.
Servings: 4-5.
1 Tablespoon butter or margarine
1 Medium onion, chopped
1 (4.5 oz) can chopped green chiles, drained
1 (8 oz) pkg. cream cheese, cut up and softened
3.5 cups chopped cooked chicken
(8 inch) flour tortillas
2 (8 oz) pkg. Monterey Jack cheese, shredded
2 cups whipping cream
Melt butter in a large skillet. Add onion; saute 5 minutes. Add chiles; saute 1 minutes. Stir in cream cheese and chicken; cook, stirring constantly, until cheese melts. Spoon 2-3 Tablespoons of mixture down center of each tortilla. Roll up tortillas; place seam side down in a lightly greased 13x9 baking dish. Sprinkle with Monterey Jack cheese; drizzle with whipping cream.
Bake at 350 for 45 minutes.
Servings: 4-5.
Thursday, January 22, 2009
Focaccia Bread
*** Recipe found on page 104 of Bake It Up! Desserts, Breads, Entire Meals & More by Rose Dunnington.
1 1/4 cup warm water
1 packet (2 1/4 tsp.) active dry yeast
3 cups bread flour
1/2 tsp. salt
1/2 tsp. garlic powder
1 tsp. Italian herbs
1/4 cup olive oil, plus more for drizzling
1/4 cup shredded Parmesan Cheese
toppings of your choice (sliced yellow squash, purple onion, red bell pepper, sliced black olives)
Combine water, yeast, and half of the flour. Let rest for 5 minutes until it looks swampy. Add remaining flour, salt, garlic powder, herbs, and olive oil. Stir until you have shaggy dough.
Knead until smooth. Return to bowl. Cover with clean kitchen towel and let rise until doubled, about an hour.
Preheat oven to 400. Drizzle about 1 tblsp. of olive oil onto baking sheet and spread it around with your hands. Punch down the dough and put it on the baking sheet. Drizzle a little more oil on top, and use your greasy hands to rub the dough into and even thickness.
Dimple the surface of the dough by poking it with your finger all over. Sprinkle the Parmesan and toppings on the dough. Bake 20-25 minutes, or until the bread turns golden brown. Let cool slightly before slicing.
Makes 8-10 servings.
1 1/4 cup warm water
1 packet (2 1/4 tsp.) active dry yeast
3 cups bread flour
1/2 tsp. salt
1/2 tsp. garlic powder
1 tsp. Italian herbs
1/4 cup olive oil, plus more for drizzling
1/4 cup shredded Parmesan Cheese
toppings of your choice (sliced yellow squash, purple onion, red bell pepper, sliced black olives)
Combine water, yeast, and half of the flour. Let rest for 5 minutes until it looks swampy. Add remaining flour, salt, garlic powder, herbs, and olive oil. Stir until you have shaggy dough.
Knead until smooth. Return to bowl. Cover with clean kitchen towel and let rise until doubled, about an hour.
Preheat oven to 400. Drizzle about 1 tblsp. of olive oil onto baking sheet and spread it around with your hands. Punch down the dough and put it on the baking sheet. Drizzle a little more oil on top, and use your greasy hands to rub the dough into and even thickness.
Dimple the surface of the dough by poking it with your finger all over. Sprinkle the Parmesan and toppings on the dough. Bake 20-25 minutes, or until the bread turns golden brown. Let cool slightly before slicing.
Makes 8-10 servings.
Saturday, January 10, 2009
Saturday, November 15, 2008
Menu Plan for 11.16- 11.22.08: The Potluck Continues.
Our friends have greatly blessed us over the past two weeks with many delicious meals. As a result, my freezer is still full of what I bought before Samuel was born (October 21, 2008) and now it is stuffed with leftovers.
It was like having a church potluck in my own house. And I didn't have to share!
So we will be eating the following this week (in no particular order).
*Beef stew (I'll add biscuits).
*Pasta and sauce (we ended up with 3 variations so I've got some with sausage, some with hamburger, and some homemade meatballs/sauce from an Italian family secret recipe).
*Chili.
*Chicken and Rice (2 different versions).
*Chicken Pot Pie.
On Friday we will order some pizzas for a party with our friends who are visiting from out of state.
This will be my 5th week without really having to cook. It's a good gig when you can get it!!
It was like having a church potluck in my own house. And I didn't have to share!
So we will be eating the following this week (in no particular order).
*Beef stew (I'll add biscuits).
*Pasta and sauce (we ended up with 3 variations so I've got some with sausage, some with hamburger, and some homemade meatballs/sauce from an Italian family secret recipe).
*Chili.
*Chicken and Rice (2 different versions).
*Chicken Pot Pie.
On Friday we will order some pizzas for a party with our friends who are visiting from out of state.
This will be my 5th week without really having to cook. It's a good gig when you can get it!!
Wednesday, October 15, 2008
Menu Plan for after Samuel is born.
*** October 21 I will have a c-section to deliver my 4th child. My husband and mom (who lives in Arkansas) will be caring for my children. I have made the following list in an attempt for them to prepare meals the children like and aren't frozen (or from McDonald's!). If you are interested in the recipes all of the chicken and most of the ground beef recipes can be found by using the label to the right.
Chicken
Mexican Chicken Cornbread Stuff (can also use ground beef), Corn, Sour Cream, Pineapples.
Chicken and Cornbread Dressing, Green Beans, Corn.
Curry Chicken Salad, Flour Tortilla, Apple.
Tortilla Stack (with or without Chicken), Sour Cream, Pineapples.
Chicken Curry, Rice, Carrots, Pineapple Chunks.
Easy Breaded Chicken, Steamed Broccoli and Carrots, Rice or Mashed Potatoes.
Balsamic Marinated Chicken (my version), Broccoli, Carrots, Onions, Rice.
Hamburger
Sloppy Tom, Corn, Green Beans, Slice of Bread.
Extra Easy Lasagna, Green Beans, Corn, Cheddar Bread.
Meatloaf the Stephanie Way, Green Beans, Corn, Cheddar Bread.
Ground Beef Stroganoff, Pasta, Green Beans, Corn.
Tater Tot Casserole.
Hamburger Gravy, Fried Potatoes, Biscuits.
Chili, Cheddar Cheese, Crackers/Corn bread/Cheddar Bread.
Nachos: Taco Meat, Cheddar, Tortilla Chips, Sour Cream.
Other
Whole Wheat Pizza Crust (See ...In the Kitchen for recipe), Pepperoni, Pineapples.
Scrambled Eggs, Biscuits/Toast/Bagels/English Muffins, Fried Potatoes.
French Toast, Syrup, Scrambled Eggs.
Roast, Potatoes, Carrots, Biscuits, Gravy.
Chicken Noodle Soup (from a can), Crackers.
Lunch
Hot dog (2 for boys, 1 for Ellie) – no bread, slice of cheese, apple, crackers (4 – boys, 2 – Ellie).
PB and Honey/Jelly (1 slice bread for Ellie, 2 for boys), Apple.
Ham & Cheese Sandwich (ask boys mustard or mayo; 1 slice bread for Ellie, 2 for boys), Apple.
Tuna Sandwich (1 slice bread for everyone), Apple.
Leftovers.
Raisins at any time for Will, limit amount for Ellie & Ben.
Snacks
Fruit
Cheese and Crackers (2 for Ellie, 4 for Boys)
Popcorn (air popper is in basement on white yaffa blocks next to black metal shelves), butter, salt.
Peanut butter and Crackers
Raisins
Drinks
Milk for breakfast and supper (if they don't finish a cup put it in fridge and serve at next meal/snack.)
Water for lunch and snacks.
Lemonade for supper as a treat.
Chicken
Mexican Chicken Cornbread Stuff (can also use ground beef), Corn, Sour Cream, Pineapples.
Chicken and Cornbread Dressing, Green Beans, Corn.
Curry Chicken Salad, Flour Tortilla, Apple.
Tortilla Stack (with or without Chicken), Sour Cream, Pineapples.
Chicken Curry, Rice, Carrots, Pineapple Chunks.
Easy Breaded Chicken, Steamed Broccoli and Carrots, Rice or Mashed Potatoes.
Balsamic Marinated Chicken (my version), Broccoli, Carrots, Onions, Rice.
Hamburger
Sloppy Tom, Corn, Green Beans, Slice of Bread.
Extra Easy Lasagna, Green Beans, Corn, Cheddar Bread.
Meatloaf the Stephanie Way, Green Beans, Corn, Cheddar Bread.
Ground Beef Stroganoff, Pasta, Green Beans, Corn.
Tater Tot Casserole.
Hamburger Gravy, Fried Potatoes, Biscuits.
Chili, Cheddar Cheese, Crackers/Corn bread/Cheddar Bread.
Nachos: Taco Meat, Cheddar, Tortilla Chips, Sour Cream.
Other
Whole Wheat Pizza Crust (See ...In the Kitchen for recipe), Pepperoni, Pineapples.
Scrambled Eggs, Biscuits/Toast/Bagels/English Muffins, Fried Potatoes.
French Toast, Syrup, Scrambled Eggs.
Roast, Potatoes, Carrots, Biscuits, Gravy.
Chicken Noodle Soup (from a can), Crackers.
Lunch
Hot dog (2 for boys, 1 for Ellie) – no bread, slice of cheese, apple, crackers (4 – boys, 2 – Ellie).
PB and Honey/Jelly (1 slice bread for Ellie, 2 for boys), Apple.
Ham & Cheese Sandwich (ask boys mustard or mayo; 1 slice bread for Ellie, 2 for boys), Apple.
Tuna Sandwich (1 slice bread for everyone), Apple.
Leftovers.
Raisins at any time for Will, limit amount for Ellie & Ben.
Snacks
Fruit
Cheese and Crackers (2 for Ellie, 4 for Boys)
Popcorn (air popper is in basement on white yaffa blocks next to black metal shelves), butter, salt.
Peanut butter and Crackers
Raisins
Drinks
Milk for breakfast and supper (if they don't finish a cup put it in fridge and serve at next meal/snack.)
Water for lunch and snacks.
Lemonade for supper as a treat.
Sunday, September 7, 2008
Lazy Linda's Refrigerator Rolls
*** This recipe came from my mom. When I was growing up she would prepare this dough almost every Saturday night or Sunday morning, put it in the fridge and we'd bake yeast rolls for lunch after church. YUM!!!
5-6 cups flour, all-purpose
2 pkgs. dry yeast
1 3/4 cup milk, very hot
1/2 cup soft margarine
1/2 cup sugar
1 1/2 tsp. salt
2 eggs
In a large glass bowl, heat milk 2 minutes in microwave; remove and add margarine, stirring to dissolve. Add sugar, salt, and yeast stirring together. Combine 2 cups flour; stir 2 minutes with mixer at medium speed. Add 1 egg and 1 cup of flour, beat at high speed for 1 minute. Add remaining egg and 1 cup flour stirring well. Add more flour to make a soft dough. Knead 5-10 minutes. Cover with towel; let rest 20 minutes. Punch down. Shape into 2 dozen rolls. Cover pan. Refrigerate 2-24 hours.
Let stand at room temp 10 minutes before baking at 375 for 20-25 minutes. OR Put in oven at 200 for about 10 minutes to allow rising, then increase heat to 375 baking approximately 15 minutes. Brush tops with butter or margarine.
(Mixer with dough hooks maybe used instead of kneading.)
Can substitute 2 cups whole wheat flour in place of all purpose flour.
*** My Notes: I'm not sure what the purpose of gradually adding the eggs is. I'll add them all at once to the wet ingredients and then start adding flour. Also, I'm sure she never kneaded the dough 5-10 minutes. The rolls usually rise some while in the refrigerator. We usually had 2 9 x 13 pans full of rolls.
5-6 cups flour, all-purpose
2 pkgs. dry yeast
1 3/4 cup milk, very hot
1/2 cup soft margarine
1/2 cup sugar
1 1/2 tsp. salt
2 eggs
In a large glass bowl, heat milk 2 minutes in microwave; remove and add margarine, stirring to dissolve. Add sugar, salt, and yeast stirring together. Combine 2 cups flour; stir 2 minutes with mixer at medium speed. Add 1 egg and 1 cup of flour, beat at high speed for 1 minute. Add remaining egg and 1 cup flour stirring well. Add more flour to make a soft dough. Knead 5-10 minutes. Cover with towel; let rest 20 minutes. Punch down. Shape into 2 dozen rolls. Cover pan. Refrigerate 2-24 hours.
Let stand at room temp 10 minutes before baking at 375 for 20-25 minutes. OR Put in oven at 200 for about 10 minutes to allow rising, then increase heat to 375 baking approximately 15 minutes. Brush tops with butter or margarine.
(Mixer with dough hooks maybe used instead of kneading.)
Can substitute 2 cups whole wheat flour in place of all purpose flour.
*** My Notes: I'm not sure what the purpose of gradually adding the eggs is. I'll add them all at once to the wet ingredients and then start adding flour. Also, I'm sure she never kneaded the dough 5-10 minutes. The rolls usually rise some while in the refrigerator. We usually had 2 9 x 13 pans full of rolls.
Tater Tot Casserole or Hashbrown Casserole
*** This recipe, originally titled Hashbrown Casserole, came from my friend Amy. I've changed it up a little.
1 bag of tater tots or 2 lb. box of hashbrowns
3/4 cup melted margarine, divided
1 tsp. salt (I omit this)
1/2 tsp. pepper
1 can cream of chicken soup (cream of mushroom soup works well)
12 oz. sour cream
2 cups shredded cheddar cheese
2 cups crushed cornflakes
Defrost hashbrowns or tater tots in a 9 x 13 pan. Pour 1/2 cup margarine over hashbrowns/tater tots. In separate bowl mix remaining ingredients, except remaining margarine and cornflakes. Pour soup mixture over hashbrowns and top with cornflakes and margarine.
Bake at 350 for 45 minutes.
*** My notes: I don't use melted margarine over the tater tots before adding the soup mixture. Also, I plan to brown and crumble sausage and add that to the soup mixture for a main dish casserole. I've seen a similar recipe with ground beef instead of sausage.
1 bag of tater tots or 2 lb. box of hashbrowns
3/4 cup melted margarine, divided
1 tsp. salt (I omit this)
1/2 tsp. pepper
1 can cream of chicken soup (cream of mushroom soup works well)
12 oz. sour cream
2 cups shredded cheddar cheese
2 cups crushed cornflakes
Defrost hashbrowns or tater tots in a 9 x 13 pan. Pour 1/2 cup margarine over hashbrowns/tater tots. In separate bowl mix remaining ingredients, except remaining margarine and cornflakes. Pour soup mixture over hashbrowns and top with cornflakes and margarine.
Bake at 350 for 45 minutes.
*** My notes: I don't use melted margarine over the tater tots before adding the soup mixture. Also, I plan to brown and crumble sausage and add that to the soup mixture for a main dish casserole. I've seen a similar recipe with ground beef instead of sausage.
Sloppy Tom or Joe
*** This recipe found at www.menuplanningcentral.com/arecipes.pdf
1 cup onions chopped
1/2 cup green bell peppers chopped
2 tablespoons butter or margarine
1 pound ground turkey
1 8-ounce can tomato sauce
1 1/2 teaspoons poultry seasoning
1 teaspoon Worcestershire sauce
1/2 teaspoon salt
1/2 teaspoon lemon juice
1/4 teaspoon black pepper
1/8 teaspoon garlic powder
4 hamburger buns
Butter or margarine
In a 10-inch non-stick skillet over medium-high heat, sauté onion and green pepper in butter or margarine for 4 minutes or until onion is transparent. Add turkey and cook for 5 minutes or until no longer pink, breaking up meat as it cooks.
Meanwhile, in a small bowl, stir tomato sauce, poultry seasoning, Worcestershire sauce, salt, lemon juice, pepper and garlic powder.
When turkey is cooked, stir sauce into skillet; reduce heat to low, cover and simmer for 10 minutes.
Meanwhile, preheat broiler. Split buns. Spread lightly with butter or margarine and toast 6 inches from heat source. Spoon turkey mixture over bottom half of buns. Place top half over meat mixture.
*** My Notes: I'll add cheese to before placing the top bun. I'll use ground beef rather than turkey.
1 cup onions chopped
1/2 cup green bell peppers chopped
2 tablespoons butter or margarine
1 pound ground turkey
1 8-ounce can tomato sauce
1 1/2 teaspoons poultry seasoning
1 teaspoon Worcestershire sauce
1/2 teaspoon salt
1/2 teaspoon lemon juice
1/4 teaspoon black pepper
1/8 teaspoon garlic powder
4 hamburger buns
Butter or margarine
In a 10-inch non-stick skillet over medium-high heat, sauté onion and green pepper in butter or margarine for 4 minutes or until onion is transparent. Add turkey and cook for 5 minutes or until no longer pink, breaking up meat as it cooks.
Meanwhile, in a small bowl, stir tomato sauce, poultry seasoning, Worcestershire sauce, salt, lemon juice, pepper and garlic powder.
When turkey is cooked, stir sauce into skillet; reduce heat to low, cover and simmer for 10 minutes.
Meanwhile, preheat broiler. Split buns. Spread lightly with butter or margarine and toast 6 inches from heat source. Spoon turkey mixture over bottom half of buns. Place top half over meat mixture.
*** My Notes: I'll add cheese to before placing the top bun. I'll use ground beef rather than turkey.
Lemon Garlic Pasta
*** This recipe found at www.recipezaar.com/26440
3 tablespoons minced garlic (the garlic in the jar)
1/2 cup extra virgin olive oil
6 tablespoons lemon juice
4 teaspoons chicken flavor instant bouillon
1/2 teaspoon pepper (fresh ground is best)
1 lb spaghetti or angel hair pasta, cooked to package directions
1/2 cup freshly shredded parmesan cheese
1/4 cup parsley
In large skillet, cook garlic in olive oil until golden. Add lemon juice, bouillon and pepper. Cook and stir until bouillon dissolves. In large bowl, toss pasta, garlic mixture, cheese and parsley; serve immediately.
My Notes: I'll add bite sized cooked chicken to make this a main dish.
3 tablespoons minced garlic (the garlic in the jar)
1/2 cup extra virgin olive oil
6 tablespoons lemon juice
4 teaspoons chicken flavor instant bouillon
1/2 teaspoon pepper (fresh ground is best)
1 lb spaghetti or angel hair pasta, cooked to package directions
1/2 cup freshly shredded parmesan cheese
1/4 cup parsley
In large skillet, cook garlic in olive oil until golden. Add lemon juice, bouillon and pepper. Cook and stir until bouillon dissolves. In large bowl, toss pasta, garlic mixture, cheese and parsley; serve immediately.
My Notes: I'll add bite sized cooked chicken to make this a main dish.
Easy Chicken Parmesan
*** This recipe found at southernfood.about.com/od/chickenbreastrecipes/r/bl80517l.htm
4 boneless chicken breasts, pounded to 1/2 inch thickness
1 egg
1/2 cup milk
seasoned bread crumbs
2 to 3 tablespoons olive oil
8 slices mozzarella cheese, or more
1 jar (16 oz) spaghetti sauce
Parmesan cheese
Whisk together the egg and milk. Dip the chicken breasts in milk and egg mixture and then in bread crumbs. Heat olive oil in a large skillet over medium-high heat. Brown the chicken in the hot oil on both sides until golden, about 3 to 4 minutes on each side. Set chicken in a baking dish.
Slice 8 pieces of mozzarella cheese and put two on each chicken breast. Pour 1 jar of your favorite spaghetti sauce over all. Sprinkle with Parmesan cheese and a little more mozzarella and bake at 350° for about 25 to 30 minutes, or until bubbly.
*** My Notes: I'll serve this with some type of pasta.
4 boneless chicken breasts, pounded to 1/2 inch thickness
1 egg
1/2 cup milk
seasoned bread crumbs
2 to 3 tablespoons olive oil
8 slices mozzarella cheese, or more
1 jar (16 oz) spaghetti sauce
Parmesan cheese
Whisk together the egg and milk. Dip the chicken breasts in milk and egg mixture and then in bread crumbs. Heat olive oil in a large skillet over medium-high heat. Brown the chicken in the hot oil on both sides until golden, about 3 to 4 minutes on each side. Set chicken in a baking dish.
Slice 8 pieces of mozzarella cheese and put two on each chicken breast. Pour 1 jar of your favorite spaghetti sauce over all. Sprinkle with Parmesan cheese and a little more mozzarella and bake at 350° for about 25 to 30 minutes, or until bubbly.
*** My Notes: I'll serve this with some type of pasta.
Romano's Macaroni Grille Penne Rustica
*** Recipe found at www.recipezaar.com/145119
SAUCE
* 3 tablespoons butter
* 2 tablespoons minced garlic
* 3 tablespoons marsala wine
* 2 cups heavy cream
* 1 cup grated parmesan cheese
* 1/2 cup milk
* 1/2 cup chicken broth
* 1 tablespoon cornstarch
* 1 tablespoon Grey Poupon Dijon Mustard
* 2 teaspoons minced fresh rosemary
* 1/2 teaspoon salt
* 1/2 teaspoon minced fresh thyme
* 1/4 teaspoon ground cayenne pepper
* 1 lb penne rigate, cooked
* 12 medium shrimp, peeled and deveined
* 2 skinless chicken breasts
* 1/2 cup about 2 ounces thick-sliced prosciutto, chopped
TOPPING
* 3 tablespoons grated parmesan cheese
* 1 1/2 teaspoons paprika
GARNISH
* 12 sliced pimientos
* 4 sprigs rosemary
Directions
1. Preheat bbq grill to high.
2. Prepare gratinata sauce by melting 3 tbls of butter over medium/low heat. Add garlic and sweat it for about 5 minutes. Be sure the garlic doesn't brown. Add the marsala wine and cook for another 5 minutes. Add the remaining ingredients for the sauce and whisk until smooth. Bring mixture to a simmer and keep it there for 10 minutes or until it's thick. Cover sauce and remove from heat.
3. Cook past following directions on the package (7-9 minutes in boiling water). You want the pasta tender, but not mush (al dente). Strain pasta and set it aside when it's done.
4. Pound the thick end of your chicken breast a bit with a kitchen mallet to make them a uniform thickness. Rub chicken with olive oil, then sprinkle on a bit of salt and pepper. Spear the shrimp on skewers (6 per skewer should work fine), then rub them with oil, and sprinkle with salt and pepper.
5. Grill chicken for 5 to 6 minutes per side. Grill shrimp for 2 minutes per side. When chicken is done, slice each breast into strips.
6. Preheat oven to 500 degrees. Build each dish in a large shallow baking dish. Or you can use a 9 inch glass or ceramic pie plate. Load 3 cups of pasta into each baking dish. Add one quarter of the chicken, 3 shrimp, and 2 tbls of prosciutto onto each serving. Spoon 3/4 of a cup of gratinata sauce on each serving and toss to coat. Combine 3 tbls of grated Parmesan cheese with 1 1/2 tsp paprika, then sprinkle about 1 tbls of this mixture over the top of each serving. Bake the dishes for 10-12 minutes, or until tops begin to brown. Arrange 3 pimentos on the top of each serving, then jab a sprig of rosemary into the center an serve.
Serves: 4
*** My Notes: Our local Macaroni Grille closed this year and I've been missing this dish. I'll prepare it all in one casserole dish. I'll also leave out the shrimp so it is cheaper and more kid friendly. I think it will serve MUCH more than 4!!
SAUCE
* 3 tablespoons butter
* 2 tablespoons minced garlic
* 3 tablespoons marsala wine
* 2 cups heavy cream
* 1 cup grated parmesan cheese
* 1/2 cup milk
* 1/2 cup chicken broth
* 1 tablespoon cornstarch
* 1 tablespoon Grey Poupon Dijon Mustard
* 2 teaspoons minced fresh rosemary
* 1/2 teaspoon salt
* 1/2 teaspoon minced fresh thyme
* 1/4 teaspoon ground cayenne pepper
* 1 lb penne rigate, cooked
* 12 medium shrimp, peeled and deveined
* 2 skinless chicken breasts
* 1/2 cup about 2 ounces thick-sliced prosciutto, chopped
TOPPING
* 3 tablespoons grated parmesan cheese
* 1 1/2 teaspoons paprika
GARNISH
* 12 sliced pimientos
* 4 sprigs rosemary
Directions
1. Preheat bbq grill to high.
2. Prepare gratinata sauce by melting 3 tbls of butter over medium/low heat. Add garlic and sweat it for about 5 minutes. Be sure the garlic doesn't brown. Add the marsala wine and cook for another 5 minutes. Add the remaining ingredients for the sauce and whisk until smooth. Bring mixture to a simmer and keep it there for 10 minutes or until it's thick. Cover sauce and remove from heat.
3. Cook past following directions on the package (7-9 minutes in boiling water). You want the pasta tender, but not mush (al dente). Strain pasta and set it aside when it's done.
4. Pound the thick end of your chicken breast a bit with a kitchen mallet to make them a uniform thickness. Rub chicken with olive oil, then sprinkle on a bit of salt and pepper. Spear the shrimp on skewers (6 per skewer should work fine), then rub them with oil, and sprinkle with salt and pepper.
5. Grill chicken for 5 to 6 minutes per side. Grill shrimp for 2 minutes per side. When chicken is done, slice each breast into strips.
6. Preheat oven to 500 degrees. Build each dish in a large shallow baking dish. Or you can use a 9 inch glass or ceramic pie plate. Load 3 cups of pasta into each baking dish. Add one quarter of the chicken, 3 shrimp, and 2 tbls of prosciutto onto each serving. Spoon 3/4 of a cup of gratinata sauce on each serving and toss to coat. Combine 3 tbls of grated Parmesan cheese with 1 1/2 tsp paprika, then sprinkle about 1 tbls of this mixture over the top of each serving. Bake the dishes for 10-12 minutes, or until tops begin to brown. Arrange 3 pimentos on the top of each serving, then jab a sprig of rosemary into the center an serve.
Serves: 4
*** My Notes: Our local Macaroni Grille closed this year and I've been missing this dish. I'll prepare it all in one casserole dish. I'll also leave out the shrimp so it is cheaper and more kid friendly. I think it will serve MUCH more than 4!!
Extra Easy Lasagna
*** This recipe found at www.menuplanningcentral.com/arecipes.pdf
3/4 pound lean ground beef
3 cups Prego Traditional spaghetti sauce
1 (15-ounce) container ricotta cheese
2 cups shredded mozzarella cheese (8 oz)
6 uncooked lasagna noodles
1/4 cup water
1. In 10-inch skillet over medium-high heat, cook beef until browned, stirring
to separate meat. Spoon off fat. Add spaghetti sauce; heat through, stirring
occasionally.
2. In 2-qt oblong baking dish, spread 1 1/2 cups meat mixture. Top with 3
uncooked lasagna noodles, half of the ricotta cheese and half of the mozzarella
cheese. Repeat layers. Top with remaining meat mixture.
3. Slowly pour water around inside edges of baking dish. Cover tightly with
foil.
4. Bake at 375°F for 45 minutes. Uncover; bake 10 minutes more. Let
stand 10 minutes before serving.
Serves: 8
My Notes: I've tried this recipe. Don't skimp on the time in the oven. I tried to shorten the time and the pasta was more chewy then we like. Also, I think you can leave out the 1/4 cup water unless your sauce and ricotta are super dry. Mine was fairly wet so the lasagna turned out a little more soupy than we like. But other than that this recipe is a keeper!!
3/4 pound lean ground beef
3 cups Prego Traditional spaghetti sauce
1 (15-ounce) container ricotta cheese
2 cups shredded mozzarella cheese (8 oz)
6 uncooked lasagna noodles
1/4 cup water
1. In 10-inch skillet over medium-high heat, cook beef until browned, stirring
to separate meat. Spoon off fat. Add spaghetti sauce; heat through, stirring
occasionally.
2. In 2-qt oblong baking dish, spread 1 1/2 cups meat mixture. Top with 3
uncooked lasagna noodles, half of the ricotta cheese and half of the mozzarella
cheese. Repeat layers. Top with remaining meat mixture.
3. Slowly pour water around inside edges of baking dish. Cover tightly with
foil.
4. Bake at 375°F for 45 minutes. Uncover; bake 10 minutes more. Let
stand 10 minutes before serving.
Serves: 8
My Notes: I've tried this recipe. Don't skimp on the time in the oven. I tried to shorten the time and the pasta was more chewy then we like. Also, I think you can leave out the 1/4 cup water unless your sauce and ricotta are super dry. Mine was fairly wet so the lasagna turned out a little more soupy than we like. But other than that this recipe is a keeper!!
September 2008 Basic Monthly Menu
I'm experimenting with a new way of posting my menu this month. If you can't read the text, click on the chart and it will enlarge. You can find recipes for the highlighted items by searching my labels.Also, inspired by my friend, Amy, I changed the way I planned my menu this month. Instead of trying to alternate different types of main courses (not having chicken 3 nights in a row!), I planned a theme for each day of the week and used recipes that fit that theme.
Sunday - Easy or Leftovers
Monday - Italian
Tuesday - Breakfast for Supper
Wednesday - TexMex
Thursday - Asian
Friday - Homemade Pizza
Saturday - Easy or Leftovers
If you use any of my ideas or recipes I'd love to hear in the comments or by email how they turn out!
For more menu ideas visit Menu Plan Monday at I'm an Organizing Junkie.
Thursday, August 28, 2008
Biscuits
2 cups all purpose flour
2 1/2 tsp. baking powder
1 tsp. salt
1/4 tsp. baking soda
1/3 cup shortening
3/4 cup buttermilk (or 2% milk)
Mix dry ingredients, cut in shortening and mix. Add milk. Flour surface and knead dough, adding flour if dough is too sticky. Roll out dough to about 1/2-3/4 inch thick. Cut out with biscuit cutter or small cup. Place on baking sheet. Bake at 400 for 20 minutes until lightly browned.
Yield: 8 biscuits (depending on how thin you roll them out).
Best served warm with butter and jelly or honey. OR topped with gravy! Yummmmm!!
2 1/2 tsp. baking powder
1 tsp. salt
1/4 tsp. baking soda
1/3 cup shortening
3/4 cup buttermilk (or 2% milk)
Mix dry ingredients, cut in shortening and mix. Add milk. Flour surface and knead dough, adding flour if dough is too sticky. Roll out dough to about 1/2-3/4 inch thick. Cut out with biscuit cutter or small cup. Place on baking sheet. Bake at 400 for 20 minutes until lightly browned.
Yield: 8 biscuits (depending on how thin you roll them out).
Best served warm with butter and jelly or honey. OR topped with gravy! Yummmmm!!
Mexican Chicken Cornbread Stuff
2 chicken breasts, browned and chopped into small pieces
taco seasoning (I use about 2 Tbsp. each of ground chili powder, ground garlic powder and 1 Tbsp of ground cumin)
1 medium onion, chopped and browned
1 box Jiffy cornbread mix (plus egg and milk to make cornbread)
black olives, sliced (optional)
grated cheddar cheese
salsa (optional, good alternative to onions and taco seasoning or as a garnish)
sour cream (optional garnish)
Options for this dish are endless! Use as much of the various ingredients as your family will enjoy.
Mix all desired ingredients, except cornbread, in medium bowl. Mix cornbread separately in small bowl.
Option 1: Spoon meat into muffin tins. Top with cornbread batter and bake.
Option 2: Spoon meat into small casserole dish. Top with cornbread batter and bake.
Cheese can be added to the meat, or as a layer on top of the meat, or mixed into the cornbread.
Bake at 350 until cornbread is browned, about 30-40 minutes.
Serves: 4-5 generous portions.
taco seasoning (I use about 2 Tbsp. each of ground chili powder, ground garlic powder and 1 Tbsp of ground cumin)
1 medium onion, chopped and browned
1 box Jiffy cornbread mix (plus egg and milk to make cornbread)
black olives, sliced (optional)
grated cheddar cheese
salsa (optional, good alternative to onions and taco seasoning or as a garnish)
sour cream (optional garnish)
Options for this dish are endless! Use as much of the various ingredients as your family will enjoy.
Mix all desired ingredients, except cornbread, in medium bowl. Mix cornbread separately in small bowl.
Option 1: Spoon meat into muffin tins. Top with cornbread batter and bake.
Option 2: Spoon meat into small casserole dish. Top with cornbread batter and bake.
Cheese can be added to the meat, or as a layer on top of the meat, or mixed into the cornbread.
Bake at 350 until cornbread is browned, about 30-40 minutes.
Serves: 4-5 generous portions.
Wednesday, August 27, 2008
Cheddar Bread
*** Original recipe came from my friend, Amy, and was titled "Savory Cheddar Bread."
2 cups flour
4 tsp. baking powder
1 Tbsp. sugar
1/2 tsp. onion salt
1/2 tsp. oregano
1/4 tsp. ground mustard
1 1/4 cup shredded cheddar
1 egg (beaten)
1 cup milk
1 Tbsp. butter, melted
Combine dry ingredients; set aside. Combine egg, milk, and butter; add all at once to dry ingredients, stirring just until moistened. Spread batter in greased loaf pan.
Bake at 350 for 45 minutes.
Yield: 1 loaf.
*** My notes: According to personal taste, I leave out the oregano and increase the ground mustard to 3/4 tsp. Also, I use 1/4 tsp. salt and 1/4 tsp. onion powder because I don't usually buy onion salt. I usually put in more shredded cheese (we like a lot of cheese around here!). I have dropped the dough onto a sheet pan for biscuits rather than loaf bread. This is a very flexible quick bread and will allow for a lot of play in the recipe.
2 cups flour
4 tsp. baking powder
1 Tbsp. sugar
1/2 tsp. onion salt
1/2 tsp. oregano
1/4 tsp. ground mustard
1 1/4 cup shredded cheddar
1 egg (beaten)
1 cup milk
1 Tbsp. butter, melted
Combine dry ingredients; set aside. Combine egg, milk, and butter; add all at once to dry ingredients, stirring just until moistened. Spread batter in greased loaf pan.
Bake at 350 for 45 minutes.
Yield: 1 loaf.
*** My notes: According to personal taste, I leave out the oregano and increase the ground mustard to 3/4 tsp. Also, I use 1/4 tsp. salt and 1/4 tsp. onion powder because I don't usually buy onion salt. I usually put in more shredded cheese (we like a lot of cheese around here!). I have dropped the dough onto a sheet pan for biscuits rather than loaf bread. This is a very flexible quick bread and will allow for a lot of play in the recipe.
Chicken and Cornbread Dressing
2 boneless, skinless chicken breasts
1 box Jiffy cornbread mix (plus milk and egg for cornbread)
1 can cream of mushroom soup
salt and pepper to taste
1 Tblsp. poultry seasoning (amount is to taste)
1 egg
milk
fresh chopped and sauted mushrooms (optional)
fresh chopped and sauted onion (optional)
Brown chicken breasts. Cut into bite-sized pieces. Set aside. Bake cornbread according to directions. Saute onion and mushrooms. Allow everything to cool enough to handle.
In a small bowl combine mushroom soup, salt, pepper, poultry seasoning, egg, mushrooms, onion, and cut up chicken. In a large bowl break up cornbread into crumb size pieces. Pour soup mixture into cornbread crumbs and combine well. Add enough milk to make mixture moist but not wet.
Spoon into baking pan or casserole dish. Cover and bake at 350 for 30-45 minutes. For brown top remove aluminum foil or casserole cover during last 15 minutes.
Feeds: 4-6 generous portions.
*** This started out as an "official" recipe my sister-in-law made for Thanksgiving on year. It has evolved to what you see above. The amounts are guesstimates based on what my family likes. You might add more or less chicken, use left over cornbread, use canned mushrooms, or onion powder.
1 box Jiffy cornbread mix (plus milk and egg for cornbread)
1 can cream of mushroom soup
salt and pepper to taste
1 Tblsp. poultry seasoning (amount is to taste)
1 egg
milk
fresh chopped and sauted mushrooms (optional)
fresh chopped and sauted onion (optional)
Brown chicken breasts. Cut into bite-sized pieces. Set aside. Bake cornbread according to directions. Saute onion and mushrooms. Allow everything to cool enough to handle.
In a small bowl combine mushroom soup, salt, pepper, poultry seasoning, egg, mushrooms, onion, and cut up chicken. In a large bowl break up cornbread into crumb size pieces. Pour soup mixture into cornbread crumbs and combine well. Add enough milk to make mixture moist but not wet.
Spoon into baking pan or casserole dish. Cover and bake at 350 for 30-45 minutes. For brown top remove aluminum foil or casserole cover during last 15 minutes.
Feeds: 4-6 generous portions.
*** This started out as an "official" recipe my sister-in-law made for Thanksgiving on year. It has evolved to what you see above. The amounts are guesstimates based on what my family likes. You might add more or less chicken, use left over cornbread, use canned mushrooms, or onion powder.
Friday, August 8, 2008
Mix - and - Match Quick Bread
*** I found this recipe at By Sun and Candlelight blog.
Mix-and-Match Quick Bread (Frozen Assets)
3 cups flour (whole wheat and white make a nice blend)
1 teaspoon salt
3 teaspoons cinnamon
1/2 teaspoon baking powder
1 teaspoon baking soda
2 eggs
1 cup oil
2 cups sugar (you can this down and see very little difference)
2 cups Mix-N-Match (see list below)
3 teaspoons vanilla (use pure vanilla not imitation)
1 cup chopped nuts or seeds
Sift together dry ingredients. In separate bowl, beat eggs; add oil and sugar; cream together. Stir in Mix-N-Match and vanilla. Add dry ingredients; mix well. Stir in nuts. Spoon into two well-greased loaf pans. Bake at 325 degrees F. for 1 hour. When cool, wrap bread in foil; label and freeze. Makes 2 loaves.
Mix-N-Match (one of more of the following to equal 2 cups)
Apples, grated or chopped
Applesauce
Apricots
Bananas, mashed or chopped
Berries
Carrots, cooked and mashed or grated
Cherries
Coconut
Cranberries, dry or raw, chopped
Dates or figs, pitted and finely chopped
Lemon, 1/2 cup juice
Marmalade (omit one cup sugar)
Mincemeat
Oranges, chopped
Orange juice, 1/2 cup juice
Peaches, fresh or canned, chopped (peach butter)
Pears, fresh or canned, chopped (pearsauce)
Pineapple
Prunes, chopped
Pumpkin, canned (fresh, cooked and mashed too)
Raisins
Rhubarb, finely chopped (add 1/2 cup more sugar)
Strawberries, well drained (dice them)
Sweet potato or yams, cooked and mashed or grated
Zucchini, grated and well drained
Mix-and-Match Quick Bread (Frozen Assets)
3 cups flour (whole wheat and white make a nice blend)
1 teaspoon salt
3 teaspoons cinnamon
1/2 teaspoon baking powder
1 teaspoon baking soda
2 eggs
1 cup oil
2 cups sugar (you can this down and see very little difference)
2 cups Mix-N-Match (see list below)
3 teaspoons vanilla (use pure vanilla not imitation)
1 cup chopped nuts or seeds
Sift together dry ingredients. In separate bowl, beat eggs; add oil and sugar; cream together. Stir in Mix-N-Match and vanilla. Add dry ingredients; mix well. Stir in nuts. Spoon into two well-greased loaf pans. Bake at 325 degrees F. for 1 hour. When cool, wrap bread in foil; label and freeze. Makes 2 loaves.
Mix-N-Match (one of more of the following to equal 2 cups)
Apples, grated or chopped
Applesauce
Apricots
Bananas, mashed or chopped
Berries
Carrots, cooked and mashed or grated
Cherries
Coconut
Cranberries, dry or raw, chopped
Dates or figs, pitted and finely chopped
Lemon, 1/2 cup juice
Marmalade (omit one cup sugar)
Mincemeat
Oranges, chopped
Orange juice, 1/2 cup juice
Peaches, fresh or canned, chopped (peach butter)
Pears, fresh or canned, chopped (pearsauce)
Pineapple
Prunes, chopped
Pumpkin, canned (fresh, cooked and mashed too)
Raisins
Rhubarb, finely chopped (add 1/2 cup more sugar)
Strawberries, well drained (dice them)
Sweet potato or yams, cooked and mashed or grated
Zucchini, grated and well drained
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About Me
- Stephanie Kay
- I'm Stephanie Kay, a busy homeschool mom of 4 (ages 3-9). Drawing from personal experiences, I encourage moms of all stages by sharing practical ideas for home organization, family activities, and health & fitness. I hope you are inspired today by new ideas for investing yourself in your family and home.
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