Monday, August 25, 2008
Tortilla Soup
I cannot say enough about how yummy this is!!! It is a huge hit everytime I have made it. It serves plenty for a dinner party or small gathering.
Tortilla Soup
3 cloves garlic
1 onion chopped
3 T Butter
2 T flour
3 cans (14oz) Chicken broth
1 Quart half/half
1 can cream of chicken (can be omitted to be gluten free)
1 Cup salsa
1 lb frozen corn
6-8 chicken breasts
2 t cumin
1 package fajita mix (powder)
Tortilla chips and shredded cheddar cheese
Cook chicken in broth, preserve broth (8 cups), shred or dice cooked chicken into bite size pieces. Sauté garlic and onion in butter, add flour, stir. Add broth and half/half, boil then reduce heat and add everything else.
Serve with crumbled chips in bottom of soup bowl with cheese on top.
Tortilla Soup
3 cloves garlic
1 onion chopped
3 T Butter
2 T flour
3 cans (14oz) Chicken broth
1 Quart half/half
1 can cream of chicken (can be omitted to be gluten free)
1 Cup salsa
1 lb frozen corn
6-8 chicken breasts
2 t cumin
1 package fajita mix (powder)
Tortilla chips and shredded cheddar cheese
Cook chicken in broth, preserve broth (8 cups), shred or dice cooked chicken into bite size pieces. Sauté garlic and onion in butter, add flour, stir. Add broth and half/half, boil then reduce heat and add everything else.
Serve with crumbled chips in bottom of soup bowl with cheese on top.
Tuesday, July 08, 2008
Baked Stuffed Flounder
My SIL sent me this recipe to try. Words can not even describe how heavenly this dish is... and it's a great one to prepare during naptime and just toss in the oven at dinnertime! :D We used flounder, but my SIL says she also uses tilapia and that it tastes pretty much the same.
Baked Stuffed Flounder
Recipe courtesy Alton Brown, 2005
Show: Good Eats
Episode: Flat is Beautiful III - Flounder
2 tablespoons unsalted butter
1 medium onion, chopped
1/2 teaspoon kosher salt, plus extra for the sweat and for seasoning fillets
1 clove garlic, minced
1 (10-ounce package) frozen chopped spinach, thawed and squeezed dry
1 lemon, zested
1/4 teaspoon freshly ground black pepper, plus extra for seasoning fillets
2 tablespoons chopped fresh parsley leaves
1 cup heavy cream
1/4 cup white wine
10 ounces grated Cheddar
1 1/2 to 2 pounds flounder fillets
3 cups leftover cooked rice
Preheat the oven to 350 degrees F.
In a medium saute pan over low heat, melt the butter; add the onion and a pinch of salt and sweat until translucent. Add the garlic and continue to cook for another minute. Add the spinach and lemon zest and cook until just heated through. Season with the salt and pepper, add the parsley, and stir to combine. Remove from the heat and keep warm.
Place the heavy cream and wine into a saucepan over medium heat. Once the mixture begins to simmer, gradually add the cheese and stir until melted. Set aside and keep warm.
If the fillets are large, cut in half. Season each filet on both sides with salt and pepper. Divide the spinach mixture evenly among the fillets and roll the fish around the mixture. Place the rice into a 2 1/2-quart casserole dish and spread evenly. Place each roll on top of the rice, seam side down. Pour over the cheese sauce and place in the oven for 25 minutes. Allow to cool for 5 minutes before serving.
Baked Stuffed Flounder
Recipe courtesy Alton Brown, 2005
Show: Good Eats
Episode: Flat is Beautiful III - Flounder
2 tablespoons unsalted butter
1 medium onion, chopped
1/2 teaspoon kosher salt, plus extra for the sweat and for seasoning fillets
1 clove garlic, minced
1 (10-ounce package) frozen chopped spinach, thawed and squeezed dry
1 lemon, zested
1/4 teaspoon freshly ground black pepper, plus extra for seasoning fillets
2 tablespoons chopped fresh parsley leaves
1 cup heavy cream
1/4 cup white wine
10 ounces grated Cheddar
1 1/2 to 2 pounds flounder fillets
3 cups leftover cooked rice
Preheat the oven to 350 degrees F.
In a medium saute pan over low heat, melt the butter; add the onion and a pinch of salt and sweat until translucent. Add the garlic and continue to cook for another minute. Add the spinach and lemon zest and cook until just heated through. Season with the salt and pepper, add the parsley, and stir to combine. Remove from the heat and keep warm.
Place the heavy cream and wine into a saucepan over medium heat. Once the mixture begins to simmer, gradually add the cheese and stir until melted. Set aside and keep warm.
If the fillets are large, cut in half. Season each filet on both sides with salt and pepper. Divide the spinach mixture evenly among the fillets and roll the fish around the mixture. Place the rice into a 2 1/2-quart casserole dish and spread evenly. Place each roll on top of the rice, seam side down. Pour over the cheese sauce and place in the oven for 25 minutes. Allow to cool for 5 minutes before serving.
Sunday, July 06, 2008
Pineapple Stuffing
Just bask in the yumminess of this sweet side dish.
Ingredients:
1 cup sugar
1/2 cup butter
4 eggs
1 20oz can crushed pineapple (well drained)
dash of cinnamon (if desired)
5 slices bread (cubed)
Preheat oven to 350. Cream together sugar and butter. Add eggs and beat well. Mix in pineapple and cinnamon. Stir in bread cubes. Pour into 1 1/2 quart casserole (I spray mine with Pam). Bake 1 hour.
Ingredients:
1 cup sugar
1/2 cup butter
4 eggs
1 20oz can crushed pineapple (well drained)
dash of cinnamon (if desired)
5 slices bread (cubed)
Preheat oven to 350. Cream together sugar and butter. Add eggs and beat well. Mix in pineapple and cinnamon. Stir in bread cubes. Pour into 1 1/2 quart casserole (I spray mine with Pam). Bake 1 hour.
Tuesday, April 01, 2008
Wednesday, October 17, 2007
Sweet Dinner Rolls
Everyone in my house eats all of these when I make them, which is really saying something.
This is the recipe as I found it on allrecipes.com. When I make it, I usually scant the sugar, use some whole wheat flour (5/4 c whole wheat and 10/4 all-purpose), and use only enough butter to coat the flattened circles.
1/2 c warm water (110 F)
1/2 c milk
1 egg
1/3 c butter, softened
1/3 c white sugar
1 tsp salt
3-3/4 c all-purpose flour
1 pkg highly active yeast
1/4 c butter, softened
1. Add all but last ingredient to bread machine in the order recommended by the manufacturer. Start on Dough/Knead/First-Rise setting.
2. Turn out dough onto lightly floured surface; divide in half. Roll each half into a 12" circle. Spread with remaining butter.
3. Cut each circle into 8 wedges. Roll up wedges, starting from the widest point, to make crescent rolls. Place point-side down on an ungreased cookie sheet; cover and let rise for 1 hour.
4. Bake at 400 for 10 minutes or until golden.
This is the recipe as I found it on allrecipes.com. When I make it, I usually scant the sugar, use some whole wheat flour (5/4 c whole wheat and 10/4 all-purpose), and use only enough butter to coat the flattened circles.
1/2 c warm water (110 F)
1/2 c milk
1 egg
1/3 c butter, softened
1/3 c white sugar
1 tsp salt
3-3/4 c all-purpose flour
1 pkg highly active yeast
1/4 c butter, softened
1. Add all but last ingredient to bread machine in the order recommended by the manufacturer. Start on Dough/Knead/First-Rise setting.
2. Turn out dough onto lightly floured surface; divide in half. Roll each half into a 12" circle. Spread with remaining butter.
3. Cut each circle into 8 wedges. Roll up wedges, starting from the widest point, to make crescent rolls. Place point-side down on an ungreased cookie sheet; cover and let rise for 1 hour.
4. Bake at 400 for 10 minutes or until golden.
Friday, August 17, 2007
Chicken Picatta Pasta Toss
Chicken Piccata Pasta Toss Recipe courtesy Rachael Ray
Show: 30 Minute Meals
2 tablespoons extra-virgin olive oil
1 1/3 pounds chicken breast tenders, cut into 1-inch pieces
Salt and pepper
1 1/2 tablespoons butter
4 cloves garlic, chopped
2 shallots, chopped
2 tablespoons all-purpose flour
1/2 cup white wine
1 lemon, juiced
1 cup chicken broth or stock
3 tablespoons capers, drained
1/2 cup flat-leaf parsley, chopped
1 pound penne rigate pasta, cooked to al dente
Chopped or snipped chives, for garnish
Heat a deep nonstick skillet over medium high heat. Add a tablespoon of extra-virgin olive oil and the chicken to the pan. Season chicken with salt and pepper. Brown chicken until lightly golden all over, about 5 to 6 minutes. Remove chicken from pan and return the skillet to the heat. Reduce heat to medium. Add another tablespoon extra-virgin olive oil and 1 tablespoon butter, the garlic and shallots to the skillet. Saute garlic and shallots 3 minutes. Add flour and cook 2 minutes. Whisk in wine and reduce liquid 1 minute. Whisk lemon juice and broth into sauce. Stir in capers and parsley. When the liquid comes to a bubble, add remaining 1/2 tablespoon butter to the sauce to give it a little shine. Add chicken back to the pan and heat through, 1 to 2 minutes. Toss hot pasta with chicken and sauce and serve. Adjust salt and pepper, to your taste. Top with fresh snipped chives.
Show: 30 Minute Meals
2 tablespoons extra-virgin olive oil
1 1/3 pounds chicken breast tenders, cut into 1-inch pieces
Salt and pepper
1 1/2 tablespoons butter
4 cloves garlic, chopped
2 shallots, chopped
2 tablespoons all-purpose flour
1/2 cup white wine
1 lemon, juiced
1 cup chicken broth or stock
3 tablespoons capers, drained
1/2 cup flat-leaf parsley, chopped
1 pound penne rigate pasta, cooked to al dente
Chopped or snipped chives, for garnish
Heat a deep nonstick skillet over medium high heat. Add a tablespoon of extra-virgin olive oil and the chicken to the pan. Season chicken with salt and pepper. Brown chicken until lightly golden all over, about 5 to 6 minutes. Remove chicken from pan and return the skillet to the heat. Reduce heat to medium. Add another tablespoon extra-virgin olive oil and 1 tablespoon butter, the garlic and shallots to the skillet. Saute garlic and shallots 3 minutes. Add flour and cook 2 minutes. Whisk in wine and reduce liquid 1 minute. Whisk lemon juice and broth into sauce. Stir in capers and parsley. When the liquid comes to a bubble, add remaining 1/2 tablespoon butter to the sauce to give it a little shine. Add chicken back to the pan and heat through, 1 to 2 minutes. Toss hot pasta with chicken and sauce and serve. Adjust salt and pepper, to your taste. Top with fresh snipped chives.
Labels: chicken, italian, pasta
Monday, August 06, 2007
Curried Chicken Salad
Curried Chicken Salad
3 cups cooked chicken (4 breasts poached)
2 1/2 cups seedless grapes
2 cups celery
1 1/2 cup mayo
1/3 cup milk
1 1/2 tablespoons mango chutney (cut up any large chunks)
1 1/2 teaspoons curry powder
1/4 teaspoon salt
In blender, combine mayo, milk, chutney, curry powder and salt
Combine chicken, grapes and celery
Add blended mixture
Refridgerate for 2 hours before serving
Serve this with cantelope and warm croissants.
3 cups cooked chicken (4 breasts poached)
2 1/2 cups seedless grapes
2 cups celery
1 1/2 cup mayo
1/3 cup milk
1 1/2 tablespoons mango chutney (cut up any large chunks)
1 1/2 teaspoons curry powder
1/4 teaspoon salt
In blender, combine mayo, milk, chutney, curry powder and salt
Combine chicken, grapes and celery
Add blended mixture
Refridgerate for 2 hours before serving
Serve this with cantelope and warm croissants.
Apricot Chicken
Apricot Chicken Recipe courtesy Rachael Ray
Show: 30 Minute Meals
Episode: Cheap and Easy Entertaining
2 tablespoons extra-virgin olive oil, 2 turns of the pan
2 pounds chicken tenderloins, cut in 1/2 across on an angle
Salt and pepper
1 large onion, chopped
2 tablespoons cider or white wine vinegar
12 dried pitted apricots, chopped
2 cups chicken stock
1 cup apricot all fruit spread or apricot preserves
3 tablespoons chopped flat-leaf parsley, for garnish
Heat a large skillet with a lid over medium high heat. Add oil and chicken. Season with salt and pepper. Lightly brown the chicken a few minutes on each side, add onions. Cook 5 minutes. Add vinegar to the pan and let it evaporate. Add apricots and stock. When stock comes to a bubble, add preserves and stir to combine. Cover pan, reduce heat and simmer 10 to 15 minutes. Serve chicken with a sprinkle of chopped parsley.
Show: 30 Minute Meals
Episode: Cheap and Easy Entertaining
2 tablespoons extra-virgin olive oil, 2 turns of the pan
2 pounds chicken tenderloins, cut in 1/2 across on an angle
Salt and pepper
1 large onion, chopped
2 tablespoons cider or white wine vinegar
12 dried pitted apricots, chopped
2 cups chicken stock
1 cup apricot all fruit spread or apricot preserves
3 tablespoons chopped flat-leaf parsley, for garnish
Heat a large skillet with a lid over medium high heat. Add oil and chicken. Season with salt and pepper. Lightly brown the chicken a few minutes on each side, add onions. Cook 5 minutes. Add vinegar to the pan and let it evaporate. Add apricots and stock. When stock comes to a bubble, add preserves and stir to combine. Cover pan, reduce heat and simmer 10 to 15 minutes. Serve chicken with a sprinkle of chopped parsley.
Shish Tawook
Found this on the mommy message board I read. :)
Shish Tawook is a simple, popular recipe. It can be cooked over a barbecue, on a stove top or simply baked in the oven.
INGREDIENTS:
2 lbs chicken breast
1/2 cup of plain yoghurt (not sweetened)
1/4 cup of olive oil
2 tablespoons vinegar
2 tablespoons lemon juice
1 tablespoon tomato puree
2 teaspoons mixed spice
salt and pepper
medium onion
PREPARATION:
Cut the chicken into 1" cubes. Cut the onion into quarters. Place all of the other ingredients into a bowl and mix. Put the chicken and onion into the mixture and mix, making sure that the chicken is completely coated in the sauce.
Cover and place in a fridge for 8-10 hours.
To cook, there are a number of options.
On the barbecue:
Separate the onion quarters into slices. Thread one slice of onion onto the skewer then two or three chicken pieces. Thread another onion slice and two or three more chicken pieces. Top it off with an onion slice. Place the skewers on the barbecue far enough above the coals to not burn, but to cook slowly and evenly. Turn frequently.
In the oven:
Seperate the onion into slices. Spread the chicken pieces and onion slices out over a lightly oiled baking tray. Bake on high for 15-20 minutes.
On the stove top:
Place the chicken and onion pieces onto skewers as for a barbecue. Place a small amount of oil into a shallow pan (a frying pan is ideal). Balance the skewers across the pan and cook. Although this is a common way to prepare shish tawook in the Middle East, it is not very practical, as the oil tends to give off smoke, and makes the kitchen unpleasant.
SERVING SUGGESTIONS:
For a barbecue serve with khubz and tahini dip.
For a main meal serve with salad and rice or pasta.
Shish Tawook is a simple, popular recipe. It can be cooked over a barbecue, on a stove top or simply baked in the oven.
INGREDIENTS:
2 lbs chicken breast
1/2 cup of plain yoghurt (not sweetened)
1/4 cup of olive oil
2 tablespoons vinegar
2 tablespoons lemon juice
1 tablespoon tomato puree
2 teaspoons mixed spice
salt and pepper
medium onion
PREPARATION:
Cut the chicken into 1" cubes. Cut the onion into quarters. Place all of the other ingredients into a bowl and mix. Put the chicken and onion into the mixture and mix, making sure that the chicken is completely coated in the sauce.
Cover and place in a fridge for 8-10 hours.
To cook, there are a number of options.
On the barbecue:
Separate the onion quarters into slices. Thread one slice of onion onto the skewer then two or three chicken pieces. Thread another onion slice and two or three more chicken pieces. Top it off with an onion slice. Place the skewers on the barbecue far enough above the coals to not burn, but to cook slowly and evenly. Turn frequently.
In the oven:
Seperate the onion into slices. Spread the chicken pieces and onion slices out over a lightly oiled baking tray. Bake on high for 15-20 minutes.
On the stove top:
Place the chicken and onion pieces onto skewers as for a barbecue. Place a small amount of oil into a shallow pan (a frying pan is ideal). Balance the skewers across the pan and cook. Although this is a common way to prepare shish tawook in the Middle East, it is not very practical, as the oil tends to give off smoke, and makes the kitchen unpleasant.
SERVING SUGGESTIONS:
For a barbecue serve with khubz and tahini dip.
For a main meal serve with salad and rice or pasta.
Labels: chicken, middle eastern
Maple Syrup Orange Chicken
Haven't tried this yet, but I have heard it's wonderful!
Maple syrup and fresh orange give an amazing flavor to this simple recipe for baked chicken. It is easy to prepare and just toss in the oven for less than an hour. Although using a whole chicken that you cut up yourself is more economical, you can use your favorite pre-cut chicken cuts with equal success. Great as a glaze for chicken wings, too.
INGREDIENTS:
1 whole chicken, about 3-1/2 pounds, cut into 4 quarters (I'm using chicken breasts instead)
1 fresh orange
1/4 cup butter, melted
1/2 cup maple syrup
1 teaspoon onion powder
1 teaspoon kosher salt, or to taste
PREPARATION:
Preheat oven to 400 F. Line a 9 x 13-inch baking pan with nonstick foil. Place chicken quarters skin-side up on the prepared pan.
Remove the zest from the orange with a microplane or grater, then juice the orange.
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Whisk together orange zest, orange juice, butter, maple syrup, onion powder, and salt.
Brush orange mixture over the chicken pieces. Bake 45 to 50 minutes, until done, basting midway with drippings.
Yield: 4 servings
Maple syrup and fresh orange give an amazing flavor to this simple recipe for baked chicken. It is easy to prepare and just toss in the oven for less than an hour. Although using a whole chicken that you cut up yourself is more economical, you can use your favorite pre-cut chicken cuts with equal success. Great as a glaze for chicken wings, too.
INGREDIENTS:
1 whole chicken, about 3-1/2 pounds, cut into 4 quarters (I'm using chicken breasts instead)
1 fresh orange
1/4 cup butter, melted
1/2 cup maple syrup
1 teaspoon onion powder
1 teaspoon kosher salt, or to taste
PREPARATION:
Preheat oven to 400 F. Line a 9 x 13-inch baking pan with nonstick foil. Place chicken quarters skin-side up on the prepared pan.
Remove the zest from the orange with a microplane or grater, then juice the orange.
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Whisk together orange zest, orange juice, butter, maple syrup, onion powder, and salt.
Brush orange mixture over the chicken pieces. Bake 45 to 50 minutes, until done, basting midway with drippings.
Yield: 4 servings
Labels: chicken
