Ingredients:
2 Tablespoons oil
2 boneless skinless chicken breasts
3 Tablespoons chopped onions
1 teaspoon minced garlic
1 cup bamboo shoots or water chestnuts (8 oz. can)
2/3 cup mushroom (4-5 mushrooms)
4-5 leaves iceberg lettuce
vermicelli or bean thread noodles (optional)
Special Sauce:
1/4 cup water
2 Tablespoons sugar
1 Tablespoon soy sauce
1 Tablespoon rice vinegar
1 Tablespoon ketchup
1/2 Tablespoon lemon juice
1/2 Tablespoon hot mustard
1 teaspoon red chili paste
1/4 teaspoon sesame oil
Stir-Fry Sauce:
2 Tablespoons soy sauce
2 Tablespoons brown sugar
1/2 teaspoon rice vinegar
Directions:
1. Make the special sauce by dissolving the sugar in water in a small bowl.
2. Add other special sauce ingredients.
3. Mix well and refrigerate this sauce until you're ready to pour over the wraps.
4. Prepare noodles using package directions. Can be fried to add a nice crunchy topping or boiled and cut into small pieces to cover bottom of serving dish. Then pour chicken mixture on top of the noodles when ready to serve.
5. Prepare the stir-fry sauce by mixing the soy sauce, brown sugar, and rice vinegar together in a small bowl.
6. When chicken is cool, mince it as the mushrooms and water chestnuts are.
7. Place the pan back on heat. Add chicken, onions, garlic, bamboo shoots or water chestnuts and mushrooms to the pan.
8. Add the stir-fry sauce to the pan and sauté the mixture for a couple minutes then serve it in the lettuce "cups" rolled up like burrito.
Thursday, November 13, 2008
Italian Meatball Subs
1. Slice the roll length-wise (not all the way through)
2. pick a little bit of the bread out from the inside, to create a cradle for the meatballs
3. open up the rolls a little bit and place them on a cookie sheet.
4. warm up the rolls in the oven for about 5 +/- mins at 350 (just long enough to warm the bread and even toast it a little)
5. remove the bread from the oven. put 2 thawed meatballs in each sub-roll
6. ladle as much sauce over the meatballs as your heart desires and top with mozzarella cheese
7. put back into the oven and warm up the sub sandwich until the cheese is melted
8. heat the rest of the sauce for dipping
Bon Appetite!
Recipe for Italian Meatballs
Well, if you’re anything like me, my meatballs are different each time I make them. I’m always trying new things out. But this is how I made them this time:
2 lb. lean hamburger
1 lb. Italian sausage (I use the Italian sausage links from Costco. It comes in a 5 lb. bag). Squeeze out the sausage from the casings
3 eggs, whipped up
½ onion, chopped real fine (the Pampered Chef chopper works really well for this)
About 1 ½ cups Italian bread crumbs
Scoop of Pesto Sauce (about a 1/3 cup) (I use the pesto sauce from Costco)
Salt and fresh ground pepper
Put all ingredients into a large bowl. If you’re daring you can mix all the ingredients with your hands until it is well mixed. I prefer to use a hand-held potato masher to mix everything together.
Roll meat mixture into large meatballs (it makes about 30-35). You can make them any size you want. Place on a lightly greased cookie sheet and bake for about 20 mins at 375 degrees. You want to cook them until there is no pink in the middle. If you are making smaller or jumbo-size meatballs, you may need to adjust your cooking time by a few mins.
These are great to keep in your freezer and pull them out the next time you make spaghetti or other pasta dishes.
2. pick a little bit of the bread out from the inside, to create a cradle for the meatballs
3. open up the rolls a little bit and place them on a cookie sheet.
4. warm up the rolls in the oven for about 5 +/- mins at 350 (just long enough to warm the bread and even toast it a little)
5. remove the bread from the oven. put 2 thawed meatballs in each sub-roll
6. ladle as much sauce over the meatballs as your heart desires and top with mozzarella cheese
7. put back into the oven and warm up the sub sandwich until the cheese is melted
8. heat the rest of the sauce for dipping
Bon Appetite!
Recipe for Italian Meatballs
Well, if you’re anything like me, my meatballs are different each time I make them. I’m always trying new things out. But this is how I made them this time:
2 lb. lean hamburger
1 lb. Italian sausage (I use the Italian sausage links from Costco. It comes in a 5 lb. bag). Squeeze out the sausage from the casings
3 eggs, whipped up
½ onion, chopped real fine (the Pampered Chef chopper works really well for this)
About 1 ½ cups Italian bread crumbs
Scoop of Pesto Sauce (about a 1/3 cup) (I use the pesto sauce from Costco)
Salt and fresh ground pepper
Put all ingredients into a large bowl. If you’re daring you can mix all the ingredients with your hands until it is well mixed. I prefer to use a hand-held potato masher to mix everything together.
Roll meat mixture into large meatballs (it makes about 30-35). You can make them any size you want. Place on a lightly greased cookie sheet and bake for about 20 mins at 375 degrees. You want to cook them until there is no pink in the middle. If you are making smaller or jumbo-size meatballs, you may need to adjust your cooking time by a few mins.
These are great to keep in your freezer and pull them out the next time you make spaghetti or other pasta dishes.
Corn Quesadillas
12 corn tortillas
2 cups cubed chicken mixed with 1/2 cup mild salsa
4 cups shredded cheese
1 cup spanish rice
1 cup frozen corn
oil to heat in pan (or spray)
Spray or oil a large frying pan. On medium low, spread out tortillas. Layer some cheese, then chicken, followed by rice and corn. Top with cheese and another tortilla. Cook until the bottom cheese is melty and flip. Continue cooking until all cheese is melty and quesadilla is slightly browned.
To cook from frozen:
Defrost a little in the microwave. If defrosted completely, they can become soggy. Place some oil in a large frying pan and heat to medium low. Place partially thawed quesadillas in pan and cover to the heat will continue to melt the cheese in the middle. Cook and flip until center is warmed (if cooked too long, they can become very crunchy). Top with guacamole and salsa. Also great with sour cream, lettuce, tomatoes, more cheese, or even try smothering in enchilada sauce.
For guacamole:
Buy it at Costco and freeze it. Let defrost a couple of hours or defrost slowly in the microwave and stir often. You don't want it to be warm or cooked.
2 cups cubed chicken mixed with 1/2 cup mild salsa
4 cups shredded cheese
1 cup spanish rice
1 cup frozen corn
oil to heat in pan (or spray)
Spray or oil a large frying pan. On medium low, spread out tortillas. Layer some cheese, then chicken, followed by rice and corn. Top with cheese and another tortilla. Cook until the bottom cheese is melty and flip. Continue cooking until all cheese is melty and quesadilla is slightly browned.
To cook from frozen:
Defrost a little in the microwave. If defrosted completely, they can become soggy. Place some oil in a large frying pan and heat to medium low. Place partially thawed quesadillas in pan and cover to the heat will continue to melt the cheese in the middle. Cook and flip until center is warmed (if cooked too long, they can become very crunchy). Top with guacamole and salsa. Also great with sour cream, lettuce, tomatoes, more cheese, or even try smothering in enchilada sauce.
For guacamole:
Buy it at Costco and freeze it. Let defrost a couple of hours or defrost slowly in the microwave and stir often. You don't want it to be warm or cooked.
Creamy White Chili
1 lb. chicken breast, cubed
1 medium onion, chopped
3 cans Great Northern beans
1 1/2 tsp. garlic powder
1 Tbsp. oil
1 (15 oz.) can chicken broth, or substitute
1 (8 oz.) can chopped green chiles
1 tsp. salt
1 tsp. cumin
1 tsp. oregano
1/2 tsp. pepper
1/4 tsp cayenne (optional)
1 cup sour cream
1/2 cup heavy cream
Saute chicken and onions in 1 Tbsp. oil. Add beans, green chiles, seasonings, and 2 cups water. Bring to a boil, simmer uncovered on medium about 30 minutes. Add all sour cream and 1/2 cup heavy cream, heat until hot (don't boil). Serve with tortilla chips.
1 medium onion, chopped
3 cans Great Northern beans
1 1/2 tsp. garlic powder
1 Tbsp. oil
1 (15 oz.) can chicken broth, or substitute
1 (8 oz.) can chopped green chiles
1 tsp. salt
1 tsp. cumin
1 tsp. oregano
1/2 tsp. pepper
1/4 tsp cayenne (optional)
1 cup sour cream
1/2 cup heavy cream
Saute chicken and onions in 1 Tbsp. oil. Add beans, green chiles, seasonings, and 2 cups water. Bring to a boil, simmer uncovered on medium about 30 minutes. Add all sour cream and 1/2 cup heavy cream, heat until hot (don't boil). Serve with tortilla chips.
Crescent Roll Breakfast Casserole
1 (8 oz.) tube refridgerator crescent rolls
1 lb. ground sausage, cooked and well drained
2 cups shredded Monterey Jack cheese
6 eggs, beaten
3 Tbsp. minced green bell pepper (optional)
1 cup milk
salt and pepper to taste
Beat together eggs, milk, salt, and pepper. Stir in cheese and green pepper and mix well. Set aside. Unroll tube of crescent rolls and press together to cover the bottom of a 9x13 pan. Seal perforations. Crumble cooked sausage over rolls. Pour egg mixture over rolls and sausage. Freeze, or refridgerate overnight if cooking in the morning. Bake at 425 degrees for 20 to 25 minutes until browned.
1 lb. ground sausage, cooked and well drained
2 cups shredded Monterey Jack cheese
6 eggs, beaten
3 Tbsp. minced green bell pepper (optional)
1 cup milk
salt and pepper to taste
Beat together eggs, milk, salt, and pepper. Stir in cheese and green pepper and mix well. Set aside. Unroll tube of crescent rolls and press together to cover the bottom of a 9x13 pan. Seal perforations. Crumble cooked sausage over rolls. Pour egg mixture over rolls and sausage. Freeze, or refridgerate overnight if cooking in the morning. Bake at 425 degrees for 20 to 25 minutes until browned.
Lion House Chicken Noodle Soup
2 tsp. chicken bouillon
6 cups chicken soup stock
2 C. chopped carrots
2 C. chopped celery
3/4 C. chopped onion
2 Cans cream of chicken soup
1/2 C. milk
2 C. Cooked Chicken
4 C. uncooked noodles
salt/pepper to taste
Boil chicken in water. Pull out and pull chicken into chunks. Add veggies, cream of chicken soup, and noodles to stock. Cook until veggies are tender. Add Milk. Serve with whole wheat bread.
6 cups chicken soup stock
2 C. chopped carrots
2 C. chopped celery
3/4 C. chopped onion
2 Cans cream of chicken soup
1/2 C. milk
2 C. Cooked Chicken
4 C. uncooked noodles
salt/pepper to taste
Boil chicken in water. Pull out and pull chicken into chunks. Add veggies, cream of chicken soup, and noodles to stock. Cook until veggies are tender. Add Milk. Serve with whole wheat bread.
Cheese Filled Shells
1 (12 oz.) box jumbo pasta shells
Cheese Mixture:
2 pints cottage cheese
1 lb. shredded mozzarella cheese
3/4 cup parmesan cheese
3 eggs
3/4 tsp. oregano
1/2 tsp. salt
Sauce:
1/2 cup diced onion
2 tsp. minced garlic
1 (8 oz.) can tomato paste
1 (8 oz.) can tomato sauce
1 cup water
1 tsp. oregano
1/4 tsp. basil
1 tsp. sugar
Cook shells half the recommended time. Drain and cool in a single layer on a pan. Combine cheese, eggs, oregano, and salt. Fill each shell with cheese mixture. Cover and put in refridgerator while you prepare the sauce. Combine all the sauce ingredients and simmer 1 hour in a saucepan. Pour 1/2 cup sauce on bottom of baking dish. Place shells in a single layer in the baking dish. Cover with the rest of the sauce. Bake 350 degrees for 30 min.
Cheese Mixture:
2 pints cottage cheese
1 lb. shredded mozzarella cheese
3/4 cup parmesan cheese
3 eggs
3/4 tsp. oregano
1/2 tsp. salt
Sauce:
1/2 cup diced onion
2 tsp. minced garlic
1 (8 oz.) can tomato paste
1 (8 oz.) can tomato sauce
1 cup water
1 tsp. oregano
1/4 tsp. basil
1 tsp. sugar
Cook shells half the recommended time. Drain and cool in a single layer on a pan. Combine cheese, eggs, oregano, and salt. Fill each shell with cheese mixture. Cover and put in refridgerator while you prepare the sauce. Combine all the sauce ingredients and simmer 1 hour in a saucepan. Pour 1/2 cup sauce on bottom of baking dish. Place shells in a single layer in the baking dish. Cover with the rest of the sauce. Bake 350 degrees for 30 min.
Gnocchi Fresh Basil Pesto
2 cups fresh basil leaves (washed and thoroughly dry, no brown spots)
1/2 cup freshly grated Parmesan, Reggiano, or Romano cheese
1/4 cup extra virgin olive oil
1/2 cup walnuts (or pine nuts)
3 medium sized garlic cloves
salt and freshly ground pepper to taste
Basil Pesto: Process garlic cloves in food processor until finely minced. Add walnuts and pulse a few times. Add basil and pulse a few more times. Add olive oil. Scrape down the sides of the food processor with a rubber spatula. Add the grated cheese and pulse again until blended. Add salt and pepper to taste.
To use, defrost basil pesto. In skillet, mix pesto, 1/2 cup half & half, and 1/2 cup grated parmesan cheese. Stir over medium heat and bring to a boil to thicken.
Serve over gnocchi, pasta, baked potatoes, or toasted baguette slices.
1/2 cup freshly grated Parmesan, Reggiano, or Romano cheese
1/4 cup extra virgin olive oil
1/2 cup walnuts (or pine nuts)
3 medium sized garlic cloves
salt and freshly ground pepper to taste
Basil Pesto: Process garlic cloves in food processor until finely minced. Add walnuts and pulse a few times. Add basil and pulse a few more times. Add olive oil. Scrape down the sides of the food processor with a rubber spatula. Add the grated cheese and pulse again until blended. Add salt and pepper to taste.
If you want to freeze, omit cheese (it doesn't freeze well). Line an ice cube tray with plastic wrap, and fill each pocket with the pesto. Freeze and then remove from the ice tray and store in a freezer bag.
To use, defrost basil pesto. In skillet, mix pesto, 1/2 cup half & half, and 1/2 cup grated parmesan cheese. Stir over medium heat and bring to a boil to thicken.
Serve over gnocchi, pasta, baked potatoes, or toasted baguette slices.
November Meals
Crescent Roll Breakfast Casserole - Margaret
Turkey Roast and Potatoes - Laurie
Italian Meatball Subs - Melanie
Corn Quesadillas - Julie
Gnocchi Basil Pesto - Kimberly
Cheese Filled Shells - Rachel
Butternut Squash Ravioli Alfredo - Julianne
Creamy White Chili - Naomi
Lettuce Wraps - Tawnee
Lion House Chicken Noodle Soup - Britta
Turkey Roast and Potatoes - Laurie
Italian Meatball Subs - Melanie
Corn Quesadillas - Julie
Gnocchi Basil Pesto - Kimberly
Cheese Filled Shells - Rachel
Butternut Squash Ravioli Alfredo - Julianne
Creamy White Chili - Naomi
Lettuce Wraps - Tawnee
Lion House Chicken Noodle Soup - Britta
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