Orzo with Roasted Vegetables and Chicken with Black Pepper Marinade - Britta
Parmesan Ranch Chicken and Glazed Carrots - Heidi Brown
Baked 4-Cheese Pasta - Julianne
Turkey Pesto Panini Sandwiches and Caramel Apple Dip - Julie
Taco Soup - Kim Roylance
Beef & Cheese Quesadillas - Kimberly Summers
French Dip Sandwiches and Frozen Fruit Salad - Lindsay
Cafe Rio Pork Salad - Margaret
Hurry Up Chicken Pot Pie - Melanie
Clam/Corn Chowder - Tawnee
Friday, November 13, 2009
Orzo with Roasted Vegetables and Chicken with Black Pepper Marinade
Orzo with Roasted Vegetables
(Note: The original recipe from Barefoot Contessa used eggplant instead of asparagus, but it works well with about any vegetables)
Ingredients:
1 small bunch asparagus, 1-inch diced
1 red bell pepper, 1-inch diced
1 yellow bell pepper, 1-inch diced
1 red onion, peeled and 1-inch diced
2 garlic cloves, minced
1/3 cup good olive oil
1 1/2 teaspoons kosher salt
1/2 teaspoon freshly ground black pepper
1/2 pound orzo or rice-shaped pasta
For the dressing:
1/3 cup freshly squeezed lemon juice (2 lemons)
1/3 cup good olive oil
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
To assemble:
1/4 cup pignolis (pine nuts), toasted
3/4 pound good feta, 1/2-inch diced (not crumbled)
15 fresh basil leaves, cut into julienne (or 1 tsp. dried)
Directions
Preheat the oven to 425 degrees F.
Toss the asparagus, bell peppers, onion, and garlic with the olive oil, salt, and pepper on a large sheet pan. Roast for 40 minutes, until browned, turning once with a spatula.
Meanwhile, cook the orzo in boiling salted water for 7 to 9 minutes, until tender. Drain and transfer to a large serving bowl. Add the roasted vegetables to the pasta, scraping all the liquid and seasonings from the roasting pan into the pasta bowl.
For the dressing, combine the lemon juice, olive oil, salt, and pepper and pour on the pasta and vegetables. Let cool to room temperature, then add the pine nuts, feta, and basil. Check the seasonings, and serve at room temperature.
Chicken with Black Pepper Marinade
Juice of 1 lemon
2 tablespoons olive oil
3 cloves garlic, minced
1 tablespoon black peppercorns, crushed
4 chicken breasts, skinless and boneless
Salt
In a shallow glass baking dish combine fresh lemon juice with olive oil, garlic and crushed peppercorns. Mix together with a fork. Place chicken breasts in baking dish and turn several times to coat with mixture. Let marinate for 30 minutes. Heat an indoor iron grill pan or outdoor grill until very hot. Sprinkle chicken breasts with salt and cook for 3 to 5 minutes on each side or until cooked through.
(Note: The original recipe from Barefoot Contessa used eggplant instead of asparagus, but it works well with about any vegetables)
Ingredients:
1 small bunch asparagus, 1-inch diced
1 red bell pepper, 1-inch diced
1 yellow bell pepper, 1-inch diced
1 red onion, peeled and 1-inch diced
2 garlic cloves, minced
1/3 cup good olive oil
1 1/2 teaspoons kosher salt
1/2 teaspoon freshly ground black pepper
1/2 pound orzo or rice-shaped pasta
For the dressing:
1/3 cup freshly squeezed lemon juice (2 lemons)
1/3 cup good olive oil
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
To assemble:
1/4 cup pignolis (pine nuts), toasted
3/4 pound good feta, 1/2-inch diced (not crumbled)
15 fresh basil leaves, cut into julienne (or 1 tsp. dried)
Directions
Preheat the oven to 425 degrees F.
Toss the asparagus, bell peppers, onion, and garlic with the olive oil, salt, and pepper on a large sheet pan. Roast for 40 minutes, until browned, turning once with a spatula.
Meanwhile, cook the orzo in boiling salted water for 7 to 9 minutes, until tender. Drain and transfer to a large serving bowl. Add the roasted vegetables to the pasta, scraping all the liquid and seasonings from the roasting pan into the pasta bowl.
For the dressing, combine the lemon juice, olive oil, salt, and pepper and pour on the pasta and vegetables. Let cool to room temperature, then add the pine nuts, feta, and basil. Check the seasonings, and serve at room temperature.
Chicken with Black Pepper Marinade
Juice of 1 lemon
2 tablespoons olive oil
3 cloves garlic, minced
1 tablespoon black peppercorns, crushed
4 chicken breasts, skinless and boneless
Salt
In a shallow glass baking dish combine fresh lemon juice with olive oil, garlic and crushed peppercorns. Mix together with a fork. Place chicken breasts in baking dish and turn several times to coat with mixture. Let marinate for 30 minutes. Heat an indoor iron grill pan or outdoor grill until very hot. Sprinkle chicken breasts with salt and cook for 3 to 5 minutes on each side or until cooked through.
Glazed Carrots
1/2 lb. baby carrots
1 T. butter
1 T. honey
1 tsp. ginger
Slice carrots in half and boil on the stove for 5 min. Drain; in the same pan add honey, ginger, and butter. Stir and serve.
1 T. butter
1 T. honey
1 tsp. ginger
Slice carrots in half and boil on the stove for 5 min. Drain; in the same pan add honey, ginger, and butter. Stir and serve.
Parmesan Ranch Chicken
1/2 c. cornflake crumbs
1/2 c. grated parmesan cheese
1 1/2 oz. dry ranch dressing mix
4-6 chicken breasts
3/4 c. shredded Parmesan cheese
26 oz. marinara or spaghetti sauce
In Bowl combine cornflake crumbs, 1/2 cup Parmesan cheese and ranch mix. Coat both sides of chicken with mix. Place in 9 x 13 pan sprayed with cooking spray. Spray tops of chicken with cooking spray to keep moist. Bake at 350° for 25 to 30 min. Just prior to serving, sprinkle with remaining Parmesan. Heat marinara sauce and serve over cooked pasta and chicken. Serves 6.
1/2 c. grated parmesan cheese
1 1/2 oz. dry ranch dressing mix
4-6 chicken breasts
3/4 c. shredded Parmesan cheese
26 oz. marinara or spaghetti sauce
In Bowl combine cornflake crumbs, 1/2 cup Parmesan cheese and ranch mix. Coat both sides of chicken with mix. Place in 9 x 13 pan sprayed with cooking spray. Spray tops of chicken with cooking spray to keep moist. Bake at 350° for 25 to 30 min. Just prior to serving, sprinkle with remaining Parmesan. Heat marinara sauce and serve over cooked pasta and chicken. Serves 6.
Frozen Fruit Salad
1 cup sugar
8 oz cream cheese
1 yogurt (any flavor, I use strawberry-banana or raspberry)
1 small Cool Whip, thawed
1 small can crushed pineapple
1 banana, cut lenthwise then crosswise
1-2 cups frozen berries
Cream sugar and cream cheese. Stir in yogurt and cool whip. Add remaining ingredients. Freeze in 9x13 pan. Serve frozen, but let sit for 5 minutes for easier cutting.
8 oz cream cheese
1 yogurt (any flavor, I use strawberry-banana or raspberry)
1 small Cool Whip, thawed
1 small can crushed pineapple
1 banana, cut lenthwise then crosswise
1-2 cups frozen berries
Cream sugar and cream cheese. Stir in yogurt and cool whip. Add remaining ingredients. Freeze in 9x13 pan. Serve frozen, but let sit for 5 minutes for easier cutting.
French Dip Sandwiches
1 rump roast
2 envelopes au jus mix
1 pkg rolls (6-8 deli rolls or 12-18 hard rolls)
Cook in the slow cooker for 6-8 hours. Take the roast out and trim off fat. Slice or shred the roast and place back in juices. Serve on buttered and oven-toasted rolls. Use juices to dip.
2 envelopes au jus mix
1 pkg rolls (6-8 deli rolls or 12-18 hard rolls)
Cook in the slow cooker for 6-8 hours. Take the roast out and trim off fat. Slice or shred the roast and place back in juices. Serve on buttered and oven-toasted rolls. Use juices to dip.
Beef & Cheese Quesadillas
1 pound ground beef
½ cup chopped onion
¾ cup chunky salsa
2 cups shredded Colby jack cheese
10-12 flour tortillas
Brown ground beef with onion. Drain. Mix in salsa and cheese. Spoon ½ cup meat mixture on one half of tortilla. Fold tortilla in half to close. Arrange quesadillas on baking sheet. Lightly spray tops of tortillas with cooking spray. Bake at 450° for 8 minutes or until lightly browned.
½ cup chopped onion
¾ cup chunky salsa
2 cups shredded Colby jack cheese
10-12 flour tortillas
Brown ground beef with onion. Drain. Mix in salsa and cheese. Spoon ½ cup meat mixture on one half of tortilla. Fold tortilla in half to close. Arrange quesadillas on baking sheet. Lightly spray tops of tortillas with cooking spray. Bake at 450° for 8 minutes or until lightly browned.
Hurry Up Chicken Pot Pie
Recipe from Paula Deen
2 cups Chopped cooked chicken breast
2 Hard boiled eggs, sliced
½ cup Thinly sliced carrots
½ cup Frozen green peas
1 can Cream of chicken soup
1 cup Chicken broth
S&P to taste
1½ cups Instant Biscuit mix
1 cup Milk
1 stick Melted butter
Melanie’s version of the recipe
2 cups Chopped cooked chicken breast
½ cup Pearl onions
½ cup Chopped mushrooms
½ cup Sliced celery
1 cup Frozen green peas
1 cup Yukon potatoes, diced
1 cup Fresh (or frozen) carrots, diced
1 cup Frozen white corn
1 can Cream of chicken soup
1 cup Chicken broth
S&P to taste
2 cups Instant Biscuit mix
1¼ - 1½ cups Milk
½ stick Melted butter
Preheat oven to 375 degrees
In a greased 2-quart casserole (or larger if adding more vegetables), layer the chicken, eggs, carrots, and peas (or any vegetables of your choice). Mix the soup, chicken broth, and season with S&P, if desired. Pour over the layers. Stir together the biscuit mix and milk, and pour this over the casserole. Drizzle butter over the topping. Bake until the topping is golden brown, 30-40 minutes.
NOTE: since I added potatoes and quite a few other vegetables, I sautéed all the vegetables together until tender… starting with the potatoes, mushrooms, carrots and celery. Then I added the frozen pearl onions, peas and corn. You can also blanch or microwave the potatoes (so they are tender) before adding them to the pot pie.
Other vegetable suggestions: broccoli, cauliflower; can sauté garlic as well
From the freezer: defrost completely. If desired, melt a ½ stick of butter and drizzle over the topping. Bake in a preheated 375° oven for approx 45 minutes (can take up to an hour if it’s still a little frozen). Cook until the topping is golden brown.
2 cups Chopped cooked chicken breast
2 Hard boiled eggs, sliced
½ cup Thinly sliced carrots
½ cup Frozen green peas
1 can Cream of chicken soup
1 cup Chicken broth
S&P to taste
1½ cups Instant Biscuit mix
1 cup Milk
1 stick Melted butter
Melanie’s version of the recipe
2 cups Chopped cooked chicken breast
½ cup Pearl onions
½ cup Chopped mushrooms
½ cup Sliced celery
1 cup Frozen green peas
1 cup Yukon potatoes, diced
1 cup Fresh (or frozen) carrots, diced
1 cup Frozen white corn
1 can Cream of chicken soup
1 cup Chicken broth
S&P to taste
2 cups Instant Biscuit mix
1¼ - 1½ cups Milk
½ stick Melted butter
Preheat oven to 375 degrees
In a greased 2-quart casserole (or larger if adding more vegetables), layer the chicken, eggs, carrots, and peas (or any vegetables of your choice). Mix the soup, chicken broth, and season with S&P, if desired. Pour over the layers. Stir together the biscuit mix and milk, and pour this over the casserole. Drizzle butter over the topping. Bake until the topping is golden brown, 30-40 minutes.
NOTE: since I added potatoes and quite a few other vegetables, I sautéed all the vegetables together until tender… starting with the potatoes, mushrooms, carrots and celery. Then I added the frozen pearl onions, peas and corn. You can also blanch or microwave the potatoes (so they are tender) before adding them to the pot pie.
Other vegetable suggestions: broccoli, cauliflower; can sauté garlic as well
From the freezer: defrost completely. If desired, melt a ½ stick of butter and drizzle over the topping. Bake in a preheated 375° oven for approx 45 minutes (can take up to an hour if it’s still a little frozen). Cook until the topping is golden brown.
Taco Soup
1 pound ground beef
1 onion, chopped
1 (10.75 ounce) can vegetable juice
1 (15 ounce) can tomato sauce
1 (15 ounce) can kidney beans, drained and rinsed
1 (14.5 ounce) can diced tomatoes, with juice
1 (15 ounce) can whole kernel corn, drained
1 (1.25 ounce) package taco seasoning mix
1 lime
1 bag tortilla chips
1 cup cheese
1 pint sour cream
In a large pot over medium high heat, saute the ground beef and onion for 5 to 10 minutes, or until browned. Drain the grease, and add the vegetable juice, taco seasoning, tomato sauce, tomatoes, corn and kidney beans. Mix well, reduce heat to low and let simmer for 1 to 2 hours to allow the flavors to mesh.
Place chips in bottom of each bowl. Spoon hot soup over the chips. Squeeze lime to taste. Top with cheese and sour cream. Enjoy!
1 onion, chopped
1 (10.75 ounce) can vegetable juice
1 (15 ounce) can tomato sauce
1 (15 ounce) can kidney beans, drained and rinsed
1 (14.5 ounce) can diced tomatoes, with juice
1 (15 ounce) can whole kernel corn, drained
1 (1.25 ounce) package taco seasoning mix
1 lime
1 bag tortilla chips
1 cup cheese
1 pint sour cream
In a large pot over medium high heat, saute the ground beef and onion for 5 to 10 minutes, or until browned. Drain the grease, and add the vegetable juice, taco seasoning, tomato sauce, tomatoes, corn and kidney beans. Mix well, reduce heat to low and let simmer for 1 to 2 hours to allow the flavors to mesh.
Place chips in bottom of each bowl. Spoon hot soup over the chips. Squeeze lime to taste. Top with cheese and sour cream. Enjoy!
Homemade Caramel Apple Dip
1/2 cup (1 stick) butter
1 cup brown sugar
1/2 cup corn syrup (or honey, I used corn syrup)
1 can sweetened condensed milk
1. Melt butter in a heavy saucepan over med-low heat.
2. Add remaining ingredients, raise heat to med-high and bring
to a boil, stirring constantly (will take 5-10 min.)
3. Lower heat to med and cook for 3 minutes, stirring constantly
(really-this is not the thing to walk away from! It will burn... I know from experience!)
4. Remove from heat, let cool a bit and pour into serving bowl and
serve warm.
5. Refrigerate any leftovers. Microwave a few seconds to soften before using again.
1 cup brown sugar
1/2 cup corn syrup (or honey, I used corn syrup)
1 can sweetened condensed milk
1. Melt butter in a heavy saucepan over med-low heat.
2. Add remaining ingredients, raise heat to med-high and bring
to a boil, stirring constantly (will take 5-10 min.)
3. Lower heat to med and cook for 3 minutes, stirring constantly
(really-this is not the thing to walk away from! It will burn... I know from experience!)
4. Remove from heat, let cool a bit and pour into serving bowl and
serve warm.
5. Refrigerate any leftovers. Microwave a few seconds to soften before using again.
Turkey Pesto Panini Sandwiches
1 loaf focaccia bread
pesto spread
turkey
provolone
tomato
sprouts
Slice foccacia into 6 pieces and cut them in half the flat way.
Spread one side of bread with pesto. Layer provolone then tomato slice then
turkey following with other slice of bread. Grill on a covered fry pan
on med-low until cheese is melty. Flipping sandwich in the middle of cooking. (or use a George Foreman grill or sandwich maker) After it is done cooking open sandwich up and put a layer of sprouts. They add a nice fresh taste. Enjoy!
pesto spread
turkey
provolone
tomato
sprouts
Slice foccacia into 6 pieces and cut them in half the flat way.
Spread one side of bread with pesto. Layer provolone then tomato slice then
turkey following with other slice of bread. Grill on a covered fry pan
on med-low until cheese is melty. Flipping sandwich in the middle of cooking. (or use a George Foreman grill or sandwich maker) After it is done cooking open sandwich up and put a layer of sprouts. They add a nice fresh taste. Enjoy!
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