Friday, May 8, 2009
I love to cook, but sometimes I just run out of ideas. I love new recipes, so I'll try and post some periodically and hopefully some of you will do the same.
SRSG Chicken Salad-Sorry, I don't know the measurements, I cook by sight and taste.
1.Boiled Chicken (whole, breasts, or
combo...whatever the mood calls for)
2. Mayonaise to taste (quite a bit...really moisten the chicken)
3. Mustard to taste (a little for color)
4. Honey (a little to sweeten the heat of the cayenne pepper)
5. Cayenne Pepper, Salt, Pepper, Lemon
Pepper, Celery Flakes or Celery Seeds-
all to taste
6. Red Seedless Grapes-cut in half
7. 1 Apple, cored and diced
8. Sliced Almonds or Pecans, or both
9. Celery
10. Bell pepper-green and orange, diced
11. Red Onion
12. Chives-real chives if possible, if not
green onion is fine
Mix all ingredients together and chill.
Great on croissants!
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This one is simple but tasty and one of my husband's favorites.
SRSG Pork Chop Casserole
6 Pork Chops; about 5 medium potatoes, sliced; 1 large white onion, sliced; butter, salt, pepper and garlic powder.
Season chops and place in 9x13 pan. Slice potatoes thin and layer on top of potatoes. Slice onions and place on top of potatoes. Dot with butter. Season again with salt, pepper and garlic powder. Cover tightly with foil and bake at 350 for 1 hour.
Helpful hints: lemon juice can act as a tenderizer for meat and can also help you use less salt; also, I've found that the Allegro Marinades add great flavor as well as tenderizing and can also help you to use less salt as it is kind of salty.
Spaghetti with Marinara Sauce (can add ground beef or meatballs; I actually prefer angel hair pasta)
1 Large Can of Diced Tomatoes
1 Small Onion, Diced
2 Cloves Garlic, Minced (1 Clove equals 1 TBSP of jarred garlic)
2 tsp Basil
1/4 tsp Oregano
2 tsp parsley
1/2 cup Olive Oil
1-2 tsp sugar (1 if not using red wine, 2 if using red wine)
salt and pepper to taste
1 Large Bay Leaf
1 Can Tomato Paste
1/4 cup Red Cooking Wine, optional
Heat olive oil until haze forms. Add onions and garlic; saute 1 minute. Add tomatoes,tomato paste, sugar, salt, pepper and bay leaf. Simmer 10 minutes. Add basil, oregano and parsley. Simmer 20 minutes longer. Cook noodles according to package directions while sauce is cooking. Add noodles to sauce and cook together for about 5 minutes to help the pasta absorb the flavor.
Can add cooked and drained ground beef and put over spaghetti or add meatballs. I recommend Rosina's Frozen Italian Style Meatballs (bake in oven at 350 for 15 minutes and then add to sauce.) I'll add a recipe for homemade meatballs at a later date.
Easy Beef Stroganoff (Cheap, Easy and One of My Husband's Favorites-You'll Find that my husband loves anything made with ground beef.)
1 lb. ground beef
1/2 cup chopped onion
1 TBSP all-purpose flour
1/2 tsp salt
1/4 tsp paprika
1 can cream of mushroom soup
1 cup sour cream (8oz container)
8 oz wide egg noodles or fettucine
Saute the meat and onions in a large skillet over medium heat for 10 minutes or until the meat is brown and the onions are tender. Do not drain grease. Stir in the flour, salt and paprika. Mix well. Add the soup, mix well and cook uncovered for 20 minutes.
Reduce heat to low and add sour cream. Cook your noodles according to package directions while this other mixture is cooking. Add noodles to meat mixture and cook together for about 5 minutes to help the pasta absorb the flavor.
Goulash (Another Cheap, Easy, Favorite of my Husband's. Maybe it's not the ground beef he likes so much, maybe it's the "Cheap"...haha)
1 lb ground beef; browned and drained.
1 whole onion, diced
1 whole green bell pepper, diced
2 stalks celery, diced
1 can stewed tomatoes
2 cans Campbell's Tomato Soup
Add all ingredients to meat after browned and drained. Season with salt, pepper, garlic powder, paprika, dash of cayenne pepper, 4 drops olive oil. Cover and Simmer for about 20 minutes.
Cook about 6 oz wide egg noodles accoding to package directions. Add to sauce and simmer 5-10 more minutes.
Helpful hints: I like to add a little frozen corn to this when I add everything else into the meat.
SRSG One Skillet Casserole (My husband's not home for dinner a lot of the time and this seems to be what I crave)
Pour Smart Balance Oil in the skillet and heat on medium while getting out the bag of frozen southern style hash browns. Pour in skillet and season with salt, pepper and garlic powder. Cook until about half way done and add 1 stalk of celery, diced.
After that cooks a few minutes, add 2 or 3 pieces of Canadian Bacon, Ham, or Turkey lunchmeat and diced red or white onion, cut chunky.
While this is cooking, steam chopped broccoli in the microwave for 4 minutes.
Add Broccoli to skillet and immediately top with shredded cheese. (I prefer 5 cheese Italian Blend with a little Sharp Cheddar). Melt and scoop on to one big plate for just you while your kid eats whatever other junk they might be eating and it's great with green tobasco. My child sees it so often that she tends to want some off of my plate.
Cooking for 1 hungry mom with no other adult's help....or 2 normal people. I eat a lot. Maybe I should clarify that I have a high metabolism.
Hamburger Pie
1 lb ground beef (I told you he likes ground beef)
1 small white onion, diced
1 can cut green beans, drained (personally, I prefer frozen)
1 can campbell's tomato soup
4-5 large potatoes, mashed.
1 8oz bag of sharp cheddar cheese.
Boil potatoes. Brown ground beef and onion. Drain, set grease aside. Season with pepper, Lawry's Season Salt, and garlic powder. Add tomato soup and green beans; heat thru. Lightly grease 9x13 glass casserole dish. Pour meat mixture in botom. Mash potatoes complete with milk, butter, salt and pepper to taste. Pour on top of meat mixture. Drizzle a little of meat grease on top of potatoes for extra flavor. Bake at 350 for 25 minutes. Sprinkle cheese over top and cook an additional 10 minutes.
SRSG Chicken And Dumplins
Boil whole chicken. Season water with a couple of capfuls of white cooking wine (to tenderize), butter, salt, pepper, 2 Tbsp minced garlic, dash of cayenne pepper, 3 bay leaves, and a couple dashes of thyme. Add 1 whole diced onion, 3 stalks of diced celery, and 1 diced green bell pepper. For more Mexican flavor add a couple dashes of cumin and small can of diced green chilies.
When Chicken is cooked thru or atleast 165 degrees, pull it out and leave the rest of the stuff in the pot. Add 1 can either cream of chicken or cream of mushroom soup to broth. Heat thru. Debone chicken and add to broth mixture.
I separate bowl, mix 2 cups Bisquick or Jiffy Mix with 2/3 cup milk. Season with some of the seasonings you used in the water and a couple sprinkles of chicken boullion. Add either Mexican flavored shredded cheese or casserole blend.
Drop dumplins by the spoonful into broth. Lightly mix up with broth so that all chicken and veggies aren't on the bottom. Bring to boil. Cover and simmer 10 minutes. Uncover, top with more cheese, and simmer 10 minutes longer.
Jesse's Risotto
Saute one diced onion in 1 stick real butter until translucent. Add equal parts Risotto (Arborio Rice) and water at the same time. Add salt and pepper.
Boil. Simmer 30 minutes uncovered. Chill for atleast 1 hour.
Heat heavy whipping cream and shredded parmesan (enough to cover bottom of skillet) then add Risotto in skillet for a couple of minutes.
You can add any other ingredients you want, but I like artichokes, sundried tomatoes and mushrooms.
Jesse's Lemon Butter Sauce
I still haven't really figured this one out, but when I figure out the right ratio, I'll let you know. I would eat dirty socks in this sauce....yes, it's that good. For example, I don't like fish, but I ate fish with this sauce and loved it.
Bring heavy whipping cream to a boil. Add lemon juice, this is the part I haven't figured out yet, because I put too much the only time I've tried to make this. Add salt, pepper and real butter.
Awesome on chicken!
SRSG Pot Roast
In a large skillet, heat a little oil. Add Chuck Roast and sear (term meaning brown well on high heat-this seals in the juices). Season well with salt, pepper and garlic powder. Transfer to a pot, electric skillet, or crockpot and add water about level with the roast. Sometimes I use beef broth instead made from water and beef boullion. Add 3 bay leaves, salt, pepper and garlic powder.
In same skillet that you cooked meat in, saute onions, bell peppers and celery. (Sometimes I add mushrooms or baby carrots) Leave them kind of crunchy. Add to pot.
In same skillet, add more oil and fry potatoes peeled and cut in half (yes they will be large). Season well with garlic powder, salt and pepper. When very brown, add to pot.
Cook about 3 hours on high or up to 8 hours on low.
Easy gravy-pull everything out except the broth and add a can of cream of mushroom soup.
SRSG Chicken Spaghetti
Boil 2 Chicken Breasts. Season water with 2-3 bay leaves, garlic powder, Lawry's season salt, capful of white cooking wine, about a 1/4 cup of Allegro Original Marinade.
Remove Chicken Breasts when cooked thru. In same water, boil angel hair pasta according to package directions (I break it in half before putting it in the pot).
In large skillet, melt butter and saute diced celery, diced white onions, mushrooms (I usually keep a jar of Giorgio brand on hand), a couple drops of Allegro Original Marinade, garlic powder, salt and pepper.
In medium bowl, mix 2 cans of cream of mushroom soup, rotels, 1 cup of milk and add to sauteed ingredients. Add 8oz of shredded cheese (I like a combination of sharp cheddar and cheddar/jack). Also, melt 6-8 slices of American Cheese.
Add Diced Chicken, pasta and a little green tobasco. Put in 9x13 casserole dish and bake at 350 for about 10 minutes. Pull out, stir ingredients around and sprinkle more cheddar/jack cheese over the top and bake 5-10 more minutes or until cheese is all melted.
SRSG Cheesy Chicken Enchiladas
12 corn tortillas
12oz jar of roasted red peppers in olive oil
4oz can of diced green chilies
8oz cream cheese
1Tbsp Cumin
1/2 tsp Salt
1/8 tsp Cayenne Pepper
1/8 tsp ground white pepper
8oz cheddar cheese
8oz pepper jack cheese
8oz colby jack cheese
4 Chicken Breasts
2 Tbsp Olive Oil (plus extra for tortillas)
2 cups chicken broth, divided
1 lg red onion, diced
1 red bell pepper, diced
Saute Chicken breasts until cooked thru. Set aside to cool. Shred or dice, your choice.
Drain roasted red peppers and place in blender. Blend on high until smooth. Add 1 cup of chicken broth.
Saute red pepper and onion in chicken skillet until onions are translucent. Add diced or shredded chicken and 1 cup of chicken broth. Stir in cream cheese, chiles, salt, cumin, cayenne and white pepper. Combine other shredded cheeses in bowl. Place 1/3 of cheese mixture in another bowl and set aside.
Warm the tortillas in a separate skillet by dipping into hot olive oil, just long enough to soften a little and moisten.
Preheat oven to 350. Lightly grease a 9x13 baking dish.
Fill each tortilla with the chicken mixture, and top with cheese mixture, then roll and place seam side down. Pour the pureed roasted bell pepper mixture (that stuff you have in the blender) over the top of rolled enchiladas.
Cover with foil and bake at 350 for 30 minutes.
Remove from oven and remove foil. Top with remaining cheese mixture and parsley. Bake about 10 more minutes or until cheese is melted. Remove from oven and allow to rest 5-10 minutes before serving.
Can serve on a bed of shredded lettuce and diced tomatoes with a dollop of sour cream if desired.
Chicken Saltimbocca
4 Chicken Breasts, pounded flat with mallet between 2 sheets of wax paper
1 tsp dried sage
1/4 tsp salt
4 thin slices of prosciutto (ask the deli)
4 slices provolone
1 Tbsp olive oil
1 tsp butter
1 medium onion, diced fine
1/3 cup Marsala Cooking Wine
Sprinkle flattened chicken with sage and salt. Top with prosciutto and cheese. Roll up chicken from short side and secure with toothpicks.
Cover and refrigerate for atleast 1 hour, but overnight is better.
Melt oil and butter in large skillet over medium-high heat. Cook until lightly browned, about 2 minutes on each side. Transfer to plate. Add onion to same skillet and saute until golden brown. Add the Marsala and browned chicken; bring to a boil. Reduce heat and simmer covered, until cooked thru. About 8 minutes.
SRSG Chicken Casserole
2 Chicken Breasts, boiled and pulled into strips
1 can cream of chicken soup
1 can cream of celery soup
1 8oz carton sour cream
2 Tbsp minced onion
1 1/2 stacks Town House Crackers, crushed
1 stick butter or margarine
Melt butter in skillet and season with garlic powder, dash of cayenne, salt and pepper. Add cracker crumbs and mix well with butter. Turn off stove. Pour into a separate bowl. Put 1/2 of crumbs in bottom of casserole dish. Lay prepared chicken on crumbs. In same skillet, add soups, onion and sour cream. Mix well and heat thru. Pour over chicken and then cover with rest of crumbs.
Bake 30 minutes at 350.
Great with green tabasco.
SRSG Chicken Manicottis
4 Boneless, skinless chicken breasts (or combo of 3 breasts and 2 thighs...whatever you like)
Allegro Original Marinade
2 Tbsp crushed garlic
1 Tbsp fresh basil (in a jar)
1 package manicotti shells, boil according to package directions
1 jar each Classico Brothers Alfredo sauce; sun-ripened tomato and garlic alfredo
1 can Progresso Artichoke Hearts, drained and chopped
half a bag of fresh spinach
1 small can of chopped black olives
1 package portobello mushrooms, diced
1 white or yellow onion, diced
1 can of rotels
1 package of 5 Italian Cheese Blend (it's shredded)
Saute chicken, onions, and mushrooms in butter and Allegro Marinade in large skillet until chicken is cooked thru. In a large pot, saute garlic, basil, artichokes, rotels, black olives and spinach until softened. Add alfredo sauces, and onion, mushroom and chicken mix (chicken torn into bite size pieces). Cook together about 20 minutes on low, so all of the flavors can mix together well. Boil manicotti shells and set aside to cool. Stuff manicottis with mixture, add a little cheese, roll and place seam side down in a large casserole dish or pan. Put remaining sauce mixture on top and cover with cheese. Sprinkle the top with garlic powder and dried basil. Bake at 350 for 30 minutes.
I created this a long time ago, and it's one of my favorite dishes.
SRSG Chicken and Rice
Boil a whole chicken or 4 boneless, skinless breasts (season water with a capful of white wine, Allegro Marinade, or lemon juice for tenderizing-whatever flavor you're in the mood for, 1 white onion-diced, 2 stalks celery-diced, butter, 3 bay leaves, garlic powder, lawry's seasoned salt, pepper, a dash of cayenne, and a couple dashes of thyme)
When chicken is cooked thru (boil for atleast an hour, longer is better) pull out of water and set aside to cool.
In separate medium sauce pan, take 2 cups of water from the chicken pot and cook 2 cups of rice according to package directions except using flavored water instead of just plain water. Sometimes I use 1 cup brown rice and 1 cup white rice, but you can use whatever variation you like or have on hand.
Cook 2 cups of chopped broccoli (can just steam in microwave if you like)
There should still be a little of the chicken water left. Add rotels and 1 can of cream of chicken soup.
Debone chicken, or dice breasts, and add to pot. Add rice and broccoli and cook together for about 5 minutes. Serve.
King Ranch Chicken
1 green bell pepper, diced
1 small white onion, diced
1 can cream of mushroom soup
1 can cream of chicken soup
1 can Large Black Olives, leave whole
1 can rotels
Boiled chicken (whole or 3-4 breasts)
12 corn tortillas
8 oz shredded cheddar cheese
Mix all ingredients together except for cheese and tortillas.
In 9x13 inch casserole dish, lightly coat the bottom with chicken/soup mixture. Tear tortillas in quarters and cover bottom of dish. Layer with chicken mix then tortillas then chicken mix again. Top with cheese
Bake 40 minutes at 325.
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