Sunday, October 29, 2006

Baked Chicken Lasagna Rolls (Lite)

FOund this one in an ad that was in my Cooking Light magazine. It says there are more recipes at frigocheese.com

2 cups part skim ricotta cheese
1-3/4 cup mozzarella part skim
1/4 cup Parmesan Cheese
1 egg
1 tsp garlic powder
1/4 cup chopped fresh parsley
1/2 tsp salt
1/2 tsp black pepper
2 cups shredded baked chicken breasts (or Perdue shortcuts or a rotisserie chicken)
8 cooked lasagna noodles
1-1/2 cup tomato sauce

1. preheat oven to 375.
2. Mix first eight ingredients, reserving 1/4 cup of mozzarella for baking, set aside.
3. Lay a large piece of plstic wrap on countertop. Lay noodles flat atop plastic wrap, top each noodle with a layer of ricotta mixture and 1/4 cup chicken.
4. Starting at one end, roll one noodle at a time.
5. Fill the bottom of a baking dush with 1/2 cup tomato sauce.
6. Lay rolls seam-side down, cover with reamining tomato sauce and sprinkle with 1/4 cup mozzarella cheese. Bake at 375 for 20 minutes.

Prep time: 25 minutes
8 servings
405 calories (34% from fat)
15.3 grams of fat (8.4 g saturated fat, 4.5 g mono. fat, 1.2 g poly)
36.4 grams of protein
29.1 g of carbs
2.0 grams of fiber

Wednesday, October 25, 2006

Three Cheese Broccoli and Pepperoni Calzones

I got this recipe from Allrecipes.com and followed it exactly, down to the homemade dough... except that I served it with marinara sauce on top. However, the version I'm posting includes the modifications I'll make next time. (I will substitute premade dough and add more cheese)

2 pkg Pillsbury pizza dough (I'm guessing at that quantity)
1 1/2 heads fresh broccoli
1 cup shredded provolone cheese
2/3 cup shredded mozzarella cheese
1/2 cup grated Parmesan cheese
1 clove garlic, minced
1 cup diced pepperoni
1/4 cup olive oil
salt and pepper to taste
1 egg, beaten
1 tablespoon water
2 tablespoons cornmeal
1 jar of your favorite marinara sauce

Roll out dough into six 8x10 inch rectangles.

Meanwhile, prepare calzone filling: separate the broccoli tops from the stalks. Soak in cool water with 1 teaspoon salt for 15 minutes. Rinse in cool water. Cook in a large pot of boiling water for 5 minutes. Drain well and chop into small pieces. Place in large bowl with provolone cheese, mozzarella cheese, Parmesan cheese, garlic, pepperoni, olive oil, salt, and ground black pepper.

In a small bowl combine the beaten egg and water. On the long side of the dough, place 2/3 cup filling in a strip one inch away from the edges of the dough. Flatten the filling with a spoon. Brush egg mixture over edges of dough. Fold the dough over the filling. Fold edges under 1/4 inch. Seal edges.

Sprinkle two 12x16 inch baking pans with cornmeal. Place three calzones on each baking pan. Brush remaining egg mixture on top of calzones. Prick tops of calzones with toothpick, making holes 1/2 inch apart on top of dough.

Bake in a preheated 375 degree F (190 degrees C) oven for 30 minutes, or until golden brown. Serve hot with marinara sauce on the side or poured on top.

Tuesday, October 17, 2006

Caribbean Baked Chicken with Mango

Caribbean Baked Chicken with Mango

1/2 onion
2 cloves garlic
1 in piece fresh peeled ginger
1 tbsp extra virgin olive oil
1 tbsp white wine vinegar
1 tsp jerk seasoning
1 tsp ground allspice
1/4 tsp salt
4 boneless, skinless chicken breasts
1/2 mango peeled and finely chopped
1 tbsp chopped fresh cilantro

Preheat oven to 450, coat 13x9in baking pan with cooking spray

In food processor, combine onion, garlic, ginger, oil, vinegar, jerk
seasoning, all spice, and salt. Process until very finely chopped.

Spread mixture on both sides of the chicken breasts. Place the breasts
skinned side up in the baking pan.

Bake for 30min

Place chicken on plates and scatter the mango on top. Sprinkle with the cilantro.
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Maria's Cornbread

This comes to us courtesy of one the moms on the message board I read! Sounds yummy! :)
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2 boxes Jiffy corn muffin mix (8 1/2 oz each)
4 eggs slightly beaten
1 can cream corn 15 1/2 oz
1 can corn, drained 15 1/2 oz
1 cup melted butter
2 cup sour cream
optional: 7 oz can ortega diced green chilies

mix all ingredients well with spatula

pour into 9x13 glass pan (ungreased)

baked at 350 degrees for 55 minutes

serve warm if possible - taste almost like corn bread pudding

Sunday, October 15, 2006

'OHana Green Beans

My sister-in-law made these at a BBQ we went to over the summer. They were quite good so I looked up the recipe and made them with dinner tonight! They are very flavorful and make a great side-dish to just about anything!


'Ohana Green Beans
'Ohana Restaurant
Polynesian Resort

Yield: 6 servings

2 lb. fresh green beans
1 medium red onion, sliced ½ inch thick
3 cloves fresh garlic (whole)
3 TBS canola or vegetable oil
2 TBS low sodium soy sauce
2 TBS granulated sugar
½ tsp Kosher salt
To Taste - fresh ground black pepper
1 lb. bacon, crispy, crumbled


Method

1. Wash green beans in cold water. Snip both ends and break in half.

2. Bring a saucepan of lightly salted water to a boil. Add beans and blanch for 1 minute. Strain.

3. Heat a wok or fry pan over medium high heat. Add oil, then add garlic and sliced onions and stir-fry for 2 minutes.

4. Add green beans and stir-fry for 2-4 minutes depending on how well done you prefer your beans cooked.

5. Add soy, seasonings and continue to stir-fry for 1 more minute.

6. Adjust seasonings if desired.

7. Garnish with crispy crumbled bacon pieces.

This whole meal was Naptime Gourmet!
Also featured are the Balsamic Rosemary Chicken and the Garlic Mashed Potatoes Yum!

Wednesday, October 11, 2006

Garlic Mashed Potatoes and Beef Bake

Garlic Mashed Potatoes & Beef Bake
from Campbell's Kitchen

Prep/Cook Time: 30 min.


Ingredients:
1 lb. ground beef
1 can (10 3/4 oz.) Campbell's® Condensed Cream of Mushroom with Roasted Garlic Soup
1 tbsp. Worcestershire sauce
1 bag (16 oz.) frozen vegetable combination (broccoli, cauliflower, carrots), thawed
2 cups water
3 tbsp. margarine OR butter
3/4 cup milk
2 cups Idahoan® Original Mashed Potatoes


Directions:
COOK beef in skillet until browned. Pour off fat.
MIX beef, 1/2 can soup, Worcestershire and vegetables in 2-qt. shallow baking dish.
MIX water, margarine and remaining soup in saucepan. Heat to a boil. Remove from heat. Stir in milk. Slowly stir in potatoes. Spoon potatoes over beef mixture.
BAKE at 400°F. 20 min. or until hot. Serves 4.

TIP: Serve with a mixed green salad topped with orange sections, walnut pieces and raspberry vinaigrette. For dessert serve your favorite fresh fruit.

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Sunday, October 08, 2006

Fannie Farmer's Classic Baked Macaroni and Cheese

You can never have too many Mac and Cheese recipes and this one got great reviews from the ladies on my mommy message board. I'm sure it's not the healthiest but it's Mac and Cheese... WHO CARES!? ;)

Fannie Farmer's Classic Baked Macaroni and Cheese
To me this is the only "real" Macaroni & Cheese recipe. It's from my 1946 edition of "Fannie Farmer's Boston Cooking School Cookbook". With time on it's side - this recipe is hands down the best for traditional, homemade baked macaroni & cheese - comfort food.
by - Carla -
4
servings
35 min 15 min prep
1 (8 ounce) pacakge macaroni
4 tablespoons butter
4 tablespoons flour
1 cup milk
1 cup cream
1/2 teaspoon salt
fresh ground black pepper, to taste
2 cups good quality shredded cheddar cheese
1/2 cup buttered breadcrumbs
Not the one? See other Fannie Farmer's Classic Baked Macaroni and Cheese Recipes
Preheat oven to 400°F.
Cook and drain macaroni according to package directions; set aside.
In a large saucepan melt butter.
Add flour mixed with salt and pepper, using a whisk to stir until well blended.
Pour milk and cream in gradually; stirring constantly.
Bring to boiling point and boil 2 minutes (stirring constantly).
Reduce heat and cook (stirring constantly) 10 minutes.
Add shredded cheddar little by little and simmer an additional 5 minutes, or until cheese melts.
Turn off flame.
Add macaroni to the saucepan and toss to coat with the cheese sauce.
Transfer macaroni to a buttered baking dish.
Sprinkle with breadcrumbs.
Bake 20 minutes until the top is golden brown.
(You can also freeze this recipe in zip-lock bags for later use - once you have mixed the macaroni along with the cheese sauce allow to cool to room temperature before adding to your freezer - I generally pull it out the night before and allow macaroni and cheese to reach room temperature; I then add the macaroni and cheese to a buttered baking dish, sprinlke with bread crumbs and then bake for 20 to 30 minutes, until golden brown on top and bubbling.).

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Thursday, October 05, 2006

Southwestern Chicken Chili

Another eat-your-lycopene recipe from Cooking Light. I made this for dinner Monday. Not only was it super-easy, especially after I did all the chopping during naptime, but it was very possibly the best chicken chili I had ever tasted. It tasted light, but not in a bad way, rather in a "damn, that cilantro makes everything taste so great" way. It was also very filling and we had two servings of leftovers. Highly recommended.

Cooking spray
1 c chopped onion (1 medium)
1 c diced green bell pepper (about 1)
2 garlic cloves, minced
1 lb skinless, boneless chicken breasts, cut into 1/2-inch cubes
1/4 c chopped fresh cilantro
1/4 c strong brewed coffee
1 T chili powder
1 tsp brown sugar
1/2 tsp ground red pepper
2 (15-oz) cans kidney beans, rinsed and drained
1 (28-oz) can diced tomatoes, undrained
1 T masa harina or finely ground cornmeal
3 T water
Chopped fresh cilantro (optional)

1. Heat a Dutch oven over medium heat. Coat pan with cooking spray. Add onion, bell pepper, and garlic, cook 5 min or until onion is translucent, stirring often. Add chicken to pan; cook 5 min, stirring often. Add cilantro and next 6 ingredients (through tomatoes), stirring to combine; bring to a boil. Cover, reduce heat, and simmer 10 min.

2. Combine masa harina and 3 T water in a small bowl. Add to chicken mixture, stirring well to combine. Simmer, uncovered, 10 min. Garnish with chopped cilantro, if desired.

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My substitutions: I forgot to use the cooking spray, so I tossed 1 T margarine in with the onion/pepper/garlic. Instead of cubing raw chicken, which I despise doing, I marinated the chicken in a store-bought herb & garlic marinade during naptime, and then baked until done, cubed the cooked chicken and added it instead. I used 2 tsp chili powder instead of 1 T, which was hot enough. I did use the masa harina, which I bought especially for this recipe, but I really couldn't see what it did for anything and could probably have lived without it.

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Tomato Chickpea Curry

From the latest Cooking Light, trying to get your lycopene in using canned tomatoes. I made this last night and it was AWESOME. It really tasted like something you'd get at an Indian or Thai restaurant. It came together really fast and, unlike most Cooking Light recipes, was both highly flavorful and didn't use too many ingredients that were foreign to my pantry. I made a few substitutions, which I'll list below the recipe.

1 T canola oil
1 c chopped onion (1 small)
1 T minced fresh peeled ginger
1 garlic clove, minced
2 tsp garam masala
1-1/2 tsp brown mustard seeds
1/4 to 1/2 ground red pepper
1/2 c light coconut milk
1 T chopped seeded jalapeno pepper
1 tsp sugar
1/2 tsp ground turmeric
2 (15-1/2 oz) cans chickpeas, rinsed and drained
1 (28-oz) can diced tomatoes, undrained
1 (8-oz) can no-salt-added tomato sauce
3 T chopped fresh cilantro

1. Heat oil in large nonstick skillet over med heat. Add onion, ginger, and garlic; cook 5 min. Stir in garam masala, mustard seeds, and red pepper; cook 2 min, stirring frequently. Stir in coconut milk and remaining ingredients except cilantro; bring to a boil.

2. Reduce heat and simmer 35 min, stirring occasionally. Remove from heat and stir in chopped cilantro. Serve with rice.

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My substitutions -- I left out the fresh ginger (forgot to buy some), though I sprinkled a little ground ginger on when I added "the remaining ingredients". I used yellow mustard seeds instead of brown. I used cayenne pepper instead of "red ground pepper", and left out the jalapeno entirely (forgot to buy some!). I also left out the tomato sauce because mine seemed to be saucy enough. Enjoy!

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Tuesday, October 03, 2006

Categories...

I realize I am several months behind on categorizing the recipes and reviews and I apologize! I know it's getting hard to find some of the newer recipes that have been archived. Blogger has a new category system though that I plan to try when I get a free moment. It will make it 100 times faster to do, and I think might allow individual posters to categorize their own recipes. Stay tuned! :)

Review: Olive Garden Salad

I made this to go with Sunday night's dinner.

WOW. This dressing is VERY VERY close, if not identical to Olive Garden's. It was SO good. The salad was good as well, but I took some liberties with it since we had some leftover veggies in the fridge from omelets we made earlier. And because I am now scared of bagged salads, I used fresh romaine lettuce. Red onions and banana peppers MAKE an Olive Garden salad though, so if you make it... use whatever you want, but DON'T skip those two ingredients. (I didn't). Really REALLY yummy.

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Review: Savory Sausage Tart

I made this for dinner on Sunday. I should have known this wouldn't be a favorite of mine because it has sausage in it. I kept putting off making it because just looking at the sausage in the fridge kept making me gag. But, it was going to go bad, so I went ahead and made it.

The verdict? Eh. My husband said it was okay but he added about a pint of Tabasbo to his. I just plain didn't like it. Now, I do think I used the wrong kind of veggies (all I could find the day I went shopping for this were stir fry veggies and they weren't very good) and I think I could have used more cheese. I also had to substitite italian turkey sausage for the garlic chicken sausage because I couldn't find it. (I was looking in the wrong place in the store... duhhuh) But if I were to make this again, I think it would need the addition of some spices... I may also try making it with ground turkey or maybe chopped, cooked chicken. I just can't handle sausage....

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Monday, October 02, 2006

Review: Creamy Basil & Red Pepper Pasta

I made this for dinner tonight and it was very, very yummy. It was very easy to make too. The hubs, the toddler, my brother and I scarfed it down - good thing I made a double batch!

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