Bacon
4 Chicken Breasts
Lemon Pepper Seasoning
1 Can Cream of Chicken Soup
Place chicken in crock pot, sprinkle with lemon pepper. Place bacon slices on top of chicken. Pour soup on top of layers, & cook on low for 5 hours. Serve over rice or noodles.
Sunday, January 30, 2011
Sour Cream Chicken Enchiladas
* 1 lb chicken breasts, diced
* 1 medium onion chopped
* 1 T vegetable oil
* 8 flour tortillas, softened
* 1 ½ C grated Monterey jack cheese or Mexican
* ¼ C butter
* ¼ C flour
* 1 15 oz can chicken broth
* 1 C sour cream
* 1 4 oz can chopped green chilies
Cook chicken & onion in oil over medium high heat until chicken is just done. Divide cooked chicken between tortillas add 1 ½ T cheese to each. Roll enchiladas & place seam side down in lightly sprayed dish. Melt butter in a medium saucepan, stir in flour until smooth. Stir & cook until bubbly; gradually whisk in broth then bring to boil, stirring frequently. Remove from heat; stir in sour cream & chilies; pour sauce over enchiladas. Top with remaining ¾ C cheese & bake at 400 for 20 min.
* 1 medium onion chopped
* 1 T vegetable oil
* 8 flour tortillas, softened
* 1 ½ C grated Monterey jack cheese or Mexican
* ¼ C butter
* ¼ C flour
* 1 15 oz can chicken broth
* 1 C sour cream
* 1 4 oz can chopped green chilies
Cook chicken & onion in oil over medium high heat until chicken is just done. Divide cooked chicken between tortillas add 1 ½ T cheese to each. Roll enchiladas & place seam side down in lightly sprayed dish. Melt butter in a medium saucepan, stir in flour until smooth. Stir & cook until bubbly; gradually whisk in broth then bring to boil, stirring frequently. Remove from heat; stir in sour cream & chilies; pour sauce over enchiladas. Top with remaining ¾ C cheese & bake at 400 for 20 min.
Chili Lime Chicken Kabobs
3 Tbls. olive oil
1-1/2 Tbls. red wine vinegar
1 lime, juiced
1 tsp. chili powder
1/2 tsp paprika
1/2 tsp onion powder
1/2 tsp garlic powder
cayenne pepper to taste
salt and freshly ground black pepper to taste
(I also added some chopped fresh cilantro)
1 pound skinless, boneless chicken - cut into 1 1/2" pieces
skewers
Directions:
1. In a small bowl, whisk together the olive oil, vinegar, and lime juice. Season with chili powder, paprika, onion powder, garlic powder, cayenne, salt, and black pepper. Place the chicken in a shallow baking dish with the sauce and stir to coat. Cover, and marinate in the fridge for at least 1 hour.
2 Preheat the grill for medium-high heat. Thread chicken onto skewers, and discard marinade. (soak wooden skewers in cold water first to help prevent them from catching fire)
3. Grill skewers for 10 to 15 minutes or until the chicken juices run clear.
1-1/2 Tbls. red wine vinegar
1 lime, juiced
1 tsp. chili powder
1/2 tsp paprika
1/2 tsp onion powder
1/2 tsp garlic powder
cayenne pepper to taste
salt and freshly ground black pepper to taste
(I also added some chopped fresh cilantro)
1 pound skinless, boneless chicken - cut into 1 1/2" pieces
skewers
Directions:
1. In a small bowl, whisk together the olive oil, vinegar, and lime juice. Season with chili powder, paprika, onion powder, garlic powder, cayenne, salt, and black pepper. Place the chicken in a shallow baking dish with the sauce and stir to coat. Cover, and marinate in the fridge for at least 1 hour.
2 Preheat the grill for medium-high heat. Thread chicken onto skewers, and discard marinade. (soak wooden skewers in cold water first to help prevent them from catching fire)
3. Grill skewers for 10 to 15 minutes or until the chicken juices run clear.
Green Chile Bake
10 Eggs
4 Cups Monterey Jack Cheese
2 Cups Cottage Cheese
1/4 Cup butter or margarine, melted
1/4 Cup flour
1 tsp. baking powder
1/2 tsp. salt
2 4-oz. cans chopped green chiles
Spray 9 x 13 pan with Pam. Beat the eggs then add remaining ingredients Pour into dish. Bake at 350 degrees for 35 minutes. Cool for 10 minutes before serving.
4 Cups Monterey Jack Cheese
2 Cups Cottage Cheese
1/4 Cup butter or margarine, melted
1/4 Cup flour
1 tsp. baking powder
1/2 tsp. salt
2 4-oz. cans chopped green chiles
Spray 9 x 13 pan with Pam. Beat the eggs then add remaining ingredients Pour into dish. Bake at 350 degrees for 35 minutes. Cool for 10 minutes before serving.
Mixed Berries with Orange Vanilla Syrup
1 pound fresh strawberries, rinsed, hulled and cut in half
6 ounces fresh blackberries, rinsed
6 ounces fresh red raspberries, rinsed
Juice of 1 orange (about 1/3 cup)
1/3 cup sugar
1 tsp. vanilla extract
Directions:
1. In a small saucepan over medium heat, whisk together the orange juice, sugar and vanilla. Bring to a boil then turn heat to low. Allow the mixture to simmer for 5 minutes or until thickened. Remove from heat and allow to cool completely.
2 Put all the berries into a medium serving bowl just before serving. Pour the orange sugar syrup over the berries and gently toss.
6 ounces fresh blackberries, rinsed
6 ounces fresh red raspberries, rinsed
Juice of 1 orange (about 1/3 cup)
1/3 cup sugar
1 tsp. vanilla extract
Directions:
1. In a small saucepan over medium heat, whisk together the orange juice, sugar and vanilla. Bring to a boil then turn heat to low. Allow the mixture to simmer for 5 minutes or until thickened. Remove from heat and allow to cool completely.
2 Put all the berries into a medium serving bowl just before serving. Pour the orange sugar syrup over the berries and gently toss.
World's Best Lasagne
1 pound sweet italian sausage
3/4 lean ground beef
1/2 cup minced onion
2 cloves garlic, crushed
1 (28 oz) can crushed tomatoes
2 (6 oz) cans tomato paste
2 (6.5 oz) cans tomato sauce
1/2 cup water
2 Tbls. sugar
1-1/2 tsps. dried basil leaves
1/2 tsp. fennel seeds
1 tsp. Italian seasoning
1 Tbls. salt
1/4 tsp. ground black pepper
4 Tbls. chopped fresh parsley
12 lasagna noodles
16 oz. ricotta cheese
1 egg
1/2 tsp. salt
3/4 pound mozzarella cheese, sliced
3/4 cup grated parmesan cheese
1. In a Dutch oven, cook sausage, ground beef, onion and garlic over medium heat until well browned. Stir in crushed tomatoes, tomato paste, tomato sauce, and water. Season with sugar, basil, fennel seeds, Italian seasoning, 1 T. salt, pepper, and 2 T. parsley. Simmer, covered, for about 1-1/2 hours, stirring occasionally.
2. Cook Lasagna noodles in boiling water for 8 - 10 minutes. Drain and rinse with cold water. In a mixing bowl, combine ricotta cheese with egg, remaining parsley, and 1/2 tsp salt.
3. Preheat oven to 375 degrees.
4. To assemble, spread 1-1/2 cups meat sauce in the bottom of a 9 x 13 baking dish. Arrange 6 noodles lengthwise over sauce. Spread with 1/2 of the ricotta cheese. Top with a third of mozzarella cheese. Spoon 1-1/2 cups meat sauce over mozzarella, and sprinkle with 1/4 cup parmesan cheese. Then, noodles, sauce, ricotta, mozzarella, sauce and top with remaining mozzarella and parmesan. Cover with foil sprayed with Pam.
5. Bake for 25 minutes, remove foil, bake another 25. Let sit for 15 minutes before serving.
3/4 lean ground beef
1/2 cup minced onion
2 cloves garlic, crushed
1 (28 oz) can crushed tomatoes
2 (6 oz) cans tomato paste
2 (6.5 oz) cans tomato sauce
1/2 cup water
2 Tbls. sugar
1-1/2 tsps. dried basil leaves
1/2 tsp. fennel seeds
1 tsp. Italian seasoning
1 Tbls. salt
1/4 tsp. ground black pepper
4 Tbls. chopped fresh parsley
12 lasagna noodles
16 oz. ricotta cheese
1 egg
1/2 tsp. salt
3/4 pound mozzarella cheese, sliced
3/4 cup grated parmesan cheese
1. In a Dutch oven, cook sausage, ground beef, onion and garlic over medium heat until well browned. Stir in crushed tomatoes, tomato paste, tomato sauce, and water. Season with sugar, basil, fennel seeds, Italian seasoning, 1 T. salt, pepper, and 2 T. parsley. Simmer, covered, for about 1-1/2 hours, stirring occasionally.
2. Cook Lasagna noodles in boiling water for 8 - 10 minutes. Drain and rinse with cold water. In a mixing bowl, combine ricotta cheese with egg, remaining parsley, and 1/2 tsp salt.
3. Preheat oven to 375 degrees.
4. To assemble, spread 1-1/2 cups meat sauce in the bottom of a 9 x 13 baking dish. Arrange 6 noodles lengthwise over sauce. Spread with 1/2 of the ricotta cheese. Top with a third of mozzarella cheese. Spoon 1-1/2 cups meat sauce over mozzarella, and sprinkle with 1/4 cup parmesan cheese. Then, noodles, sauce, ricotta, mozzarella, sauce and top with remaining mozzarella and parmesan. Cover with foil sprayed with Pam.
5. Bake for 25 minutes, remove foil, bake another 25. Let sit for 15 minutes before serving.
Roast Turkey Breast
1 Turkey Breast (6 - 8 pounder)
1/4 C butter, melted
1 can chicken broth
1 - 2 Tbls. mayo or Miracle Whip
Put turkey in roasting pan. Combine butter and broth, pour over turkey. Rub mayo over the outside of turkey. Roast at 300 degrees until it reaches 170 degrees with a meat thermometer. (Raise temperature to 350 degrees for the last 30 to 45 minutes to brown the turkey skin.) Let sit for 30 minutes before slicing.
Notes: I don't have a meat thermometer, so I just cooked it until the timer popped up (3 hours for a 6-1/2 lb. turkey). I mixed the turkey drippings with a turkey gravy mix and made gravy. I had to thicken it a little more.
This was a very moist turkey and yummy gravy!!!
1/4 C butter, melted
1 can chicken broth
1 - 2 Tbls. mayo or Miracle Whip
Put turkey in roasting pan. Combine butter and broth, pour over turkey. Rub mayo over the outside of turkey. Roast at 300 degrees until it reaches 170 degrees with a meat thermometer. (Raise temperature to 350 degrees for the last 30 to 45 minutes to brown the turkey skin.) Let sit for 30 minutes before slicing.
Notes: I don't have a meat thermometer, so I just cooked it until the timer popped up (3 hours for a 6-1/2 lb. turkey). I mixed the turkey drippings with a turkey gravy mix and made gravy. I had to thicken it a little more.
This was a very moist turkey and yummy gravy!!!
Roast Lemon Chicken Soup
1 Rotisserie Chicken (lemon or garlic flavor)
1 Celery Stick, diced
1 large Carrot, diced
1 bunch green onions, sliced
4 cups water
4 chicken bouillon cubes
2 Tbls. Zest from lemon
juice from 1/2 lemon (or less if lemon is big)
1 tsp. tarragon
1/2 tsp rosemary
15 small, round 4-cheese ravioli
Add 1 - 2 cans of chicken broth as needed at the end
Simmer water, bouillon, celery, carrots, onions until veggies are tender. Add lemon zest, tarragon, and rosemary. Tear chicken into pieces and add to soup. Add ravioli and cook for 2-1/2 minutes (or as directed on package)
1 Celery Stick, diced
1 large Carrot, diced
1 bunch green onions, sliced
4 cups water
4 chicken bouillon cubes
2 Tbls. Zest from lemon
juice from 1/2 lemon (or less if lemon is big)
1 tsp. tarragon
1/2 tsp rosemary
15 small, round 4-cheese ravioli
Add 1 - 2 cans of chicken broth as needed at the end
Simmer water, bouillon, celery, carrots, onions until veggies are tender. Add lemon zest, tarragon, and rosemary. Tear chicken into pieces and add to soup. Add ravioli and cook for 2-1/2 minutes (or as directed on package)
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