6 boneless, skinless chicken breasts
1 can whole berry cranberry sauce
2 T dijon mustard
1 packet dry onion soup mix
1/3 cup leftover wine, red or white (I used merlot, you could also use orange or apple juice)
Place chicken in a single layer in baking dish. In a small bowl combine remaining ingredients. Spoon over chicken and bake in a 350 degree oven for 1 hour. Serve with steamed rice. I think this would also be good with boneless, skinless chicken thighs or pork chops.
Showing posts with label main dish. Show all posts
Showing posts with label main dish. Show all posts
Tuesday, October 22, 2013
Chile Rellano Casserole
1 large can of whole mild green chilies
3 cups shredded Monterey Jack
4 eggs, separated
2/3 cup evaporated milk
2 Tbsp flour
1 tsp. baking powder
1 jar salsa
In a greased 9 X 13" pan layer half of chilies, I opened them up, flat. Cover with half of the cheese. Repeat layers.
In a small bowl, whisk together egg yolks, milk, flour and baking powder.
In a large bowl beat egg whites until stiff. Fold yolk mixture into egg whites. Spread on top of casserole.
Bake in a 350 oven for 35 minutes. Remove from oven and spoon salsa over the top. Return to oven for 15 minutes. Let set for 10 minutes before cutting and serving.
This was every bit as good reheated for lunch as it was fresh out of the oven.
3 cups shredded Monterey Jack
4 eggs, separated
2/3 cup evaporated milk
2 Tbsp flour
1 tsp. baking powder
1 jar salsa
In a greased 9 X 13" pan layer half of chilies, I opened them up, flat. Cover with half of the cheese. Repeat layers.
In a small bowl, whisk together egg yolks, milk, flour and baking powder.
In a large bowl beat egg whites until stiff. Fold yolk mixture into egg whites. Spread on top of casserole.
Bake in a 350 oven for 35 minutes. Remove from oven and spoon salsa over the top. Return to oven for 15 minutes. Let set for 10 minutes before cutting and serving.
This was every bit as good reheated for lunch as it was fresh out of the oven.
Baked Mexican Chicken
4 - 6 ounce boneless, skinless chicken breast halves
4 green bell pepper rings, thinly sliced
4 red onion rings, thinly sliced
4 tomato slices
2 ounces low fat cheddar cheese, grated
3 tablespoons olive oil
1 teaspoon paprika
1 tablespoon chili powder
1 tablespoon cumin
2 teaspoons kosher salt
1/2 teaspoon freshly ground pepper
Dash of cayenne pepper to taste
2 tablespoons freshly chopped cilantro. Extra for garnish.
Whisk together marinade ingredients and put in a Ziploc bag. Marinade chicken for about 4-6 hours.
Preheat oven to 400 degrees. Remove chicken from marinade and place on a foil-lined baking sheet. Arrange the green pepper, onion and tomato on each breast. Bake until the chicken is cooked through, about 15- 20 minutes or to 165 degrees.
Remove the chicken from the oven and top with cheese and garnish with fresh cilantro and fresh lime slices.
Serve with grilled avocados and Smashed (refried) Black Beans
4 green bell pepper rings, thinly sliced
4 red onion rings, thinly sliced
4 tomato slices
2 ounces low fat cheddar cheese, grated
3 tablespoons olive oil
1 teaspoon paprika
1 tablespoon chili powder
1 tablespoon cumin
2 teaspoons kosher salt
1/2 teaspoon freshly ground pepper
Dash of cayenne pepper to taste
2 tablespoons freshly chopped cilantro. Extra for garnish.
Whisk together marinade ingredients and put in a Ziploc bag. Marinade chicken for about 4-6 hours.
Preheat oven to 400 degrees. Remove chicken from marinade and place on a foil-lined baking sheet. Arrange the green pepper, onion and tomato on each breast. Bake until the chicken is cooked through, about 15- 20 minutes or to 165 degrees.
Remove the chicken from the oven and top with cheese and garnish with fresh cilantro and fresh lime slices.
Serve with grilled avocados and Smashed (refried) Black Beans
Bacon-wrapped, cream cheese-stuffed chicken
4 chicken fillets
4 frozen puff pastry sheets
1 spring onion
4 oz cream cheese
flat-leaf parsley
few rashes of bacon
1 egg
pepper
salt
Preheat oven to 400-F
Cook a few rashes of bacon. Drain on a paper towel, then crumble.
Finely chop 1 spring onion and a handful of the flat parsley. Add spring onion, along with parsley, to the cream cheese, along with a pinch of pepper and the bacon. Mix well.
Roll out the pastry dough a little, and beat the egg.
Make a deep cut in each chicken fillet and fill with the cream cheese mix.
Place the chicken on top of the puff pastry, season with salt and pepper, brush edges with egg, and form into packages.
Bake for 30-35 minutes.
4 frozen puff pastry sheets
1 spring onion
4 oz cream cheese
flat-leaf parsley
few rashes of bacon
1 egg
pepper
salt
Preheat oven to 400-F
Cook a few rashes of bacon. Drain on a paper towel, then crumble.
Finely chop 1 spring onion and a handful of the flat parsley. Add spring onion, along with parsley, to the cream cheese, along with a pinch of pepper and the bacon. Mix well.
Roll out the pastry dough a little, and beat the egg.
Make a deep cut in each chicken fillet and fill with the cream cheese mix.
Place the chicken on top of the puff pastry, season with salt and pepper, brush edges with egg, and form into packages.
Bake for 30-35 minutes.
Breakfast Souffle
1 1/2 lbs. bulk pork sausage
10 eggs, slightly beaten
3 c. milk
1 1/2 t. dry mustard
1 t. salt
3 slices bread, cubed
1 1/2 c. grated cheddar
Brown sausage and drain. Mix all and pour into 9 x 13 pan. Cover and refrigerate overnight. Bake uncovered at 350 for 1 hour.
I have also had good luck adding shredded or cubed hash browns, either to replace part of the meat or bread. I must admit--I don't measure much anymore, just dump whatever into the pan and bake!
10 eggs, slightly beaten
3 c. milk
1 1/2 t. dry mustard
1 t. salt
3 slices bread, cubed
1 1/2 c. grated cheddar
Brown sausage and drain. Mix all and pour into 9 x 13 pan. Cover and refrigerate overnight. Bake uncovered at 350 for 1 hour.
I have also had good luck adding shredded or cubed hash browns, either to replace part of the meat or bread. I must admit--I don't measure much anymore, just dump whatever into the pan and bake!
Scrambled Egg Casserole
1/2 c. butter, divided
2 T. flour
1/2 t. salt
1/8 t. pepper
2 c. milk
1 c. (4 oz) shredded process American cheese
1 c. cubed cooked ham
1/4 c. sliced green onions
12 eggs, beaten
1 can (4 oz) sliced mushrooms, drained
1 1/2 c. soft bread crumbs
In a med. saucepan, melt 2 T. butter. Add flour, salt and petter; cook and stir until mixture begins to bubble. Gradually stir in milk; cook until thickened and bubble, stirring constantly. Remove from the heat. Add cheese; mix well and set aside. In a large skillet, saute ham and onion in 3 T. butter until onions are tender. Add eggs; cook and stir until they begin to set. Add the mushrooms and chhese sauce; mix well. Pour into a greased 11 x 7 baking dish (It really does say 11 x 7, but there's no way it'd fit in my 11 x 7--I would recommend a larger pan!) Melt remaining butter; toss with bread crumbs. Sprinkle over top of casserole. Cover and refrigerate for 2-3 hours or overnight. Bake, uncovered, at 350 for 25-30 min or until top is golden brown.
2 T. flour
1/2 t. salt
1/8 t. pepper
2 c. milk
1 c. (4 oz) shredded process American cheese
1 c. cubed cooked ham
1/4 c. sliced green onions
12 eggs, beaten
1 can (4 oz) sliced mushrooms, drained
1 1/2 c. soft bread crumbs
In a med. saucepan, melt 2 T. butter. Add flour, salt and petter; cook and stir until mixture begins to bubble. Gradually stir in milk; cook until thickened and bubble, stirring constantly. Remove from the heat. Add cheese; mix well and set aside. In a large skillet, saute ham and onion in 3 T. butter until onions are tender. Add eggs; cook and stir until they begin to set. Add the mushrooms and chhese sauce; mix well. Pour into a greased 11 x 7 baking dish (It really does say 11 x 7, but there's no way it'd fit in my 11 x 7--I would recommend a larger pan!) Melt remaining butter; toss with bread crumbs. Sprinkle over top of casserole. Cover and refrigerate for 2-3 hours or overnight. Bake, uncovered, at 350 for 25-30 min or until top is golden brown.
Baked Eggs
6 slices bread, cut into cubes
3 c. grated cheddar
1 c. cubed cooked ham
1/4 c. chopped green pepper
1/2 c. chpped onion
6 eggs
3 c. milk
Combine all ingredients except the eggs and milk in a 13 x 9 inch baking pan. Whick together the eggs and milk and pour over the top. Refrigerate overnight to serve tomorrow, or freeze the dish. When thawed, bake, uncovered at 375 for 45 min.
3 c. grated cheddar
1 c. cubed cooked ham
1/4 c. chopped green pepper
1/2 c. chpped onion
6 eggs
3 c. milk
Combine all ingredients except the eggs and milk in a 13 x 9 inch baking pan. Whick together the eggs and milk and pour over the top. Refrigerate overnight to serve tomorrow, or freeze the dish. When thawed, bake, uncovered at 375 for 45 min.
Rice Cooker Mac 'n Cheese
2 cups uncooked macaroni
1 cup chicken stock, veggie stock or water
1 cup evaporated milk (original recipe called for heavy cream, the evap. milk works fine!)
1 1/2 cups shredded cheese (sharp cheddar or a combo of your favs)
1/2 tsp salt and pepper
garlic salt to taste
1 tsp dijon mustard
You can also add leftover chopped ham if you have some around. It adds to the awesomeness!
Mix all ingredients together in your rice cooker. Close the lid and press "cook". When the unit switches to "keep warm" (13 to 15 minutes) open and give a stir. Close lid and let sit on the "keep warm" setting for another 5 minutes or so.
Makes 4 , 1 cup servings
1 cup chicken stock, veggie stock or water
1 cup evaporated milk (original recipe called for heavy cream, the evap. milk works fine!)
1 1/2 cups shredded cheese (sharp cheddar or a combo of your favs)
1/2 tsp salt and pepper
garlic salt to taste
1 tsp dijon mustard
You can also add leftover chopped ham if you have some around. It adds to the awesomeness!
Mix all ingredients together in your rice cooker. Close the lid and press "cook". When the unit switches to "keep warm" (13 to 15 minutes) open and give a stir. Close lid and let sit on the "keep warm" setting for another 5 minutes or so.
Makes 4 , 1 cup servings
Easy Taco Chicken
4 chicken breasts, frozen
1 envelope of taco seasoning
Put the chicken in the crockpot
Sprinkle the taco seasoning over the chicken
Set on high for 4 hours
Shred with a fork and put on your tacos
1 envelope of taco seasoning
Put the chicken in the crockpot
Sprinkle the taco seasoning over the chicken
Set on high for 4 hours
Shred with a fork and put on your tacos
Bacon Wrapped Pesto Chicken
6 skinless, boneless chicken breast
halves - pounded flat
salt and ground black pepper to taste
6 tablespoons prepared basil pesto
6 slices bacon
:
1. Preheat oven to 400 degrees F (200 degrees C).
2. Lay a chicken breast out flat, and sprinkle with salt and black pepper. Spread pesto sauce over the chicken breast, and roll the chicken breast in a slice of bacon, securing the roll with toothpicks. Lay the rolled chicken breast into a 9x9-inch baking dish. Repeat with remaining chicken breasts. 'Spritz with PAM.
3. Bake in the preheated oven until the chicken is no longer pink inside and the bacon is crisp, about 30 minutes. An instant-read thermometer inserted into the center of a roll should read at least 160 degrees F (70 degrees C).
halves - pounded flat
salt and ground black pepper to taste
6 tablespoons prepared basil pesto
6 slices bacon
:
1. Preheat oven to 400 degrees F (200 degrees C).
2. Lay a chicken breast out flat, and sprinkle with salt and black pepper. Spread pesto sauce over the chicken breast, and roll the chicken breast in a slice of bacon, securing the roll with toothpicks. Lay the rolled chicken breast into a 9x9-inch baking dish. Repeat with remaining chicken breasts. 'Spritz with PAM.
3. Bake in the preheated oven until the chicken is no longer pink inside and the bacon is crisp, about 30 minutes. An instant-read thermometer inserted into the center of a roll should read at least 160 degrees F (70 degrees C).
Batar Da'an from East Timor
1 large onion diced
5 cloves garlic, minced
2 TBLSPN olive oil
3 cups water
1 butternut squash, cut into pieces
1 bag frozen corn
1 can kidney beans, drained
salt and pepper to taste
2 cups cooked rice
saute onion and garlic in oil using a good sized pot, over medium heat until onion is tender. Add water and squash, and increase heat until water is simmering. Add corn and kidney beans, reduce to medium heat, and cook, stirring occasionally, until squash is tender. (15 to 20 minutes) add salt and pepper to taste, serve with rice.
I don't like butternut squash, so I substituted zucchini and cut back on the amount of onion. I added one of the Swanson's vegetable flavor packs. I also only used 2 cups water, but will cut it down some more next time
5 cloves garlic, minced
2 TBLSPN olive oil
3 cups water
1 butternut squash, cut into pieces
1 bag frozen corn
1 can kidney beans, drained
salt and pepper to taste
2 cups cooked rice
saute onion and garlic in oil using a good sized pot, over medium heat until onion is tender. Add water and squash, and increase heat until water is simmering. Add corn and kidney beans, reduce to medium heat, and cook, stirring occasionally, until squash is tender. (15 to 20 minutes) add salt and pepper to taste, serve with rice.
I don't like butternut squash, so I substituted zucchini and cut back on the amount of onion. I added one of the Swanson's vegetable flavor packs. I also only used 2 cups water, but will cut it down some more next time
Glazed Salmon with Broccoli Rice
1/4 cup brown sugar
2 tablespoons low-sodium soy sauce
1 cup long-grain white rice
1 head broccoli, florets only, chopped (about 2 cups)
4 pieces skinless salmon fillet (1 1/4 pounds total)
1 large red onion, cut into 1/4-inch-thick wedges
1 tablespoon olive oil
kosher salt and black pepper
Heat broiler. In a small bowl, combine the sugar and soy sauce. Set aside.
Cook the rice according to the package directions, stirring in the broccoli during the last 3 minutes.
Let the rice and broccoli stand off the heat until the broccoli is tender, about 5 minutes. Fluff with a fork.
Meanwhile, place the salmon and onion on a rimmed baking sheet. Drizzle with the oil and season with ½ teaspoon salt and ¼ teaspoon pepper.
Broil until the salmon is opaque throughout, 8 to 10 minutes, spooning half the soy sauce glaze over the fish during the last 2 minutes of cooking.
Serve the salmon and onion with the rice and the remaining glaze.
2 tablespoons low-sodium soy sauce
1 cup long-grain white rice
1 head broccoli, florets only, chopped (about 2 cups)
4 pieces skinless salmon fillet (1 1/4 pounds total)
1 large red onion, cut into 1/4-inch-thick wedges
1 tablespoon olive oil
kosher salt and black pepper
Heat broiler. In a small bowl, combine the sugar and soy sauce. Set aside.
Cook the rice according to the package directions, stirring in the broccoli during the last 3 minutes.
Let the rice and broccoli stand off the heat until the broccoli is tender, about 5 minutes. Fluff with a fork.
Meanwhile, place the salmon and onion on a rimmed baking sheet. Drizzle with the oil and season with ½ teaspoon salt and ¼ teaspoon pepper.
Broil until the salmon is opaque throughout, 8 to 10 minutes, spooning half the soy sauce glaze over the fish during the last 2 minutes of cooking.
Serve the salmon and onion with the rice and the remaining glaze.
Swedish Meatballs
MEATBALLS (makes about 40)
2lbs lean ground beef
1 cup dry bread crumbs
3 1/2 TBS milk
1 egg
4 tsp minced onion
2 tsp minced garlic
1 tsp salt
2/3 tsp black pepper
SAUCE
1/3 cup butter
about 1/2lb fresh mushrooms, cleaned and sliced
1/3 cup flour
2 2/3 cup water
1 1/3 cup half and half or light cream
2 tsp Worcestershire sauce
2 t beef bouillongranules
1/2 tsp black pepper
Preheat oven to 500.
Thoroughly combine all meatball ingredients in a large bowl. Shape into 1-1.5" meatballs, placing them close together on a lightly greased broiler pan or rimmed baking sheet. Bake for 15 minutes or until an instant-read thermometer inserted into the center of a meatball reads 160F. Cool meatballs.
While meatballs are baking and cooling, melt butter in a pot over medium heat. Add mushrooms and cook, stirring, until soft, about 7 minutes. Stir in flour. Mixture will be lumpy. Cook, stirring, 2 minutes. Gradually stir in water and half and half; cook, stirring, until sauce thickens, about 15 minutes. Whisk to make a smooth sauce. Add Worcestershire sauce, bouillon, and pepper; stir. Cool sauce.
Once meatballs and sauce are cool, pour into large freezer-safe ziplock bag, squeeze out extra air, and freeze flat.
TO COOK:
Thaw completely, then cook on stovetop over medium heat until heated through, without boiling. Or, put in an ungreased casserole dish and bake at 350 for 30 minutes or until heated through.
2lbs lean ground beef
1 cup dry bread crumbs
3 1/2 TBS milk
1 egg
4 tsp minced onion
2 tsp minced garlic
1 tsp salt
2/3 tsp black pepper
SAUCE
1/3 cup butter
about 1/2lb fresh mushrooms, cleaned and sliced
1/3 cup flour
2 2/3 cup water
1 1/3 cup half and half or light cream
2 tsp Worcestershire sauce
2 t beef bouillongranules
1/2 tsp black pepper
Preheat oven to 500.
Thoroughly combine all meatball ingredients in a large bowl. Shape into 1-1.5" meatballs, placing them close together on a lightly greased broiler pan or rimmed baking sheet. Bake for 15 minutes or until an instant-read thermometer inserted into the center of a meatball reads 160F. Cool meatballs.
While meatballs are baking and cooling, melt butter in a pot over medium heat. Add mushrooms and cook, stirring, until soft, about 7 minutes. Stir in flour. Mixture will be lumpy. Cook, stirring, 2 minutes. Gradually stir in water and half and half; cook, stirring, until sauce thickens, about 15 minutes. Whisk to make a smooth sauce. Add Worcestershire sauce, bouillon, and pepper; stir. Cool sauce.
Once meatballs and sauce are cool, pour into large freezer-safe ziplock bag, squeeze out extra air, and freeze flat.
TO COOK:
Thaw completely, then cook on stovetop over medium heat until heated through, without boiling. Or, put in an ungreased casserole dish and bake at 350 for 30 minutes or until heated through.
Best Turkey Ever
I am writing it down so I can do it again next year. It was the moistest I have ever had and had a hint of sweetness to it. Enjoy!
I started with a 17 1/2 pound fresh turkey. I brined it for two days with this exact recipe using apple cider and dark brown sugar: Pioneer Woman Turkey Brine Recipe
I made sure to flip the turkey half-way through so both sides were brined.
T-day morning I took the bird out of the brine and rinsed it then soaked it in cold water for 15 minutes. This removed the excess salt on the surface so the drippings wouldn't be too salty for gravy.
I basted the bird all over with melted butter. I salted and peppered it. I stuffed the cavity and surrounded it with the following: 1/2 an orange, two large sliced honey crisp apples, 1/4 onion, 3 stalks celery, a handful of baby carrots, and about 6 sprigs of fresh rosemary.
Then I layered 16 oz apple-smoked nitrate free organic bacon all over the turkey. The bacon blanket was to act as a constant baster with the fat rendering into the turkey.
I made a foil tent over the turkey (in a disposable aluminum pan) and put it in an oven preheated to 325 degrees.
After two hours I removed the foil tent and placed foil only over the wing tips and the skin where the drumsticks attach to keep them from burning.
After another hour and a half (with only one hour left to cook) I removed the bacon. I wanted the skin to crisp and brown. It did perfectly!
The bird was done and at a perfectly measured temp at 4 1/2 hours.
I made a new foil tent and let it rest for 25 minutes before carving.
THE BEST BIRD I HAVE EVER TASTED!!!! I got so many compliments from the inlaws and dh's grandparents. I would not change a single thing.
I started with a 17 1/2 pound fresh turkey. I brined it for two days with this exact recipe using apple cider and dark brown sugar: Pioneer Woman Turkey Brine Recipe
I made sure to flip the turkey half-way through so both sides were brined.
T-day morning I took the bird out of the brine and rinsed it then soaked it in cold water for 15 minutes. This removed the excess salt on the surface so the drippings wouldn't be too salty for gravy.
I basted the bird all over with melted butter. I salted and peppered it. I stuffed the cavity and surrounded it with the following: 1/2 an orange, two large sliced honey crisp apples, 1/4 onion, 3 stalks celery, a handful of baby carrots, and about 6 sprigs of fresh rosemary.
Then I layered 16 oz apple-smoked nitrate free organic bacon all over the turkey. The bacon blanket was to act as a constant baster with the fat rendering into the turkey.
I made a foil tent over the turkey (in a disposable aluminum pan) and put it in an oven preheated to 325 degrees.
After two hours I removed the foil tent and placed foil only over the wing tips and the skin where the drumsticks attach to keep them from burning.
After another hour and a half (with only one hour left to cook) I removed the bacon. I wanted the skin to crisp and brown. It did perfectly!
The bird was done and at a perfectly measured temp at 4 1/2 hours.
I made a new foil tent and let it rest for 25 minutes before carving.
THE BEST BIRD I HAVE EVER TASTED!!!! I got so many compliments from the inlaws and dh's grandparents. I would not change a single thing.
Philly Cheese & Beef Casserole
1 1/2 lb lean ground beef
1 package (8 oz) sliced mushrooms
1 teaspoon salt
1/2 teaspoon pepper
1 tbls Worcestershire sauce
8 slices (1 oz each) provolone cheese
2 tablespoons butter or margarine
2 large onions, halved and thinly sliced into wedges
2 medium red bell peppers, cut into strips
2 cloves garlic, finely chopped
2 cans refrigerator biscuits
Heat oven to 350°F. Spray 13x9-inch (3-quart) baking dish with cooking spray.
In 12-inch skillet, cook beef, mushrooms, salt , pepper and worcestershire sauce over medium-high heat 7 to 9 minutes, stirring frequently, until beef is thoroughly cooked; drain.
Place in baking dish. Arrange cheese over beef mixture, overlapping slices if needed.
In same skillet, melt butter over medium-high heat. Add onions and bell peppers. Cook over medium-high heat 3 to 5 minutes, stirring frequently, until peppers are crisp-tender. Stir in garlic; cook 1 to 2 minutes longer. Spoon over cheese in baking dish.
Arrange biscuits over vegetable mixture.
Bake 15 minutes or until biscuits are golden brown on top.
1 package (8 oz) sliced mushrooms
1 teaspoon salt
1/2 teaspoon pepper
1 tbls Worcestershire sauce
8 slices (1 oz each) provolone cheese
2 tablespoons butter or margarine
2 large onions, halved and thinly sliced into wedges
2 medium red bell peppers, cut into strips
2 cloves garlic, finely chopped
2 cans refrigerator biscuits
Heat oven to 350°F. Spray 13x9-inch (3-quart) baking dish with cooking spray.
In 12-inch skillet, cook beef, mushrooms, salt , pepper and worcestershire sauce over medium-high heat 7 to 9 minutes, stirring frequently, until beef is thoroughly cooked; drain.
Place in baking dish. Arrange cheese over beef mixture, overlapping slices if needed.
In same skillet, melt butter over medium-high heat. Add onions and bell peppers. Cook over medium-high heat 3 to 5 minutes, stirring frequently, until peppers are crisp-tender. Stir in garlic; cook 1 to 2 minutes longer. Spoon over cheese in baking dish.
Arrange biscuits over vegetable mixture.
Bake 15 minutes or until biscuits are golden brown on top.
King Ranch Chicken
Boil chicken either 1 whole chicken cut up and deboned and shred it, or use two boneless chicken breasts shredded. Whichever you have it makes the dish and it is enough chicken. Cut up 12 corn tortillas into long strips. Place half of the strips at the bottom of the dish. Spreading them out as evenly as you can. Then spread half the shedded chicken on top of that. Use half an onion and chop. Use half of that on top of chicken evenly spread out. (Optional: Cut up 1 or 2 serrano peppers finely chopped and use half of that on top of onions. Use a spoon to spread out the chopped peppers). Use half of the liquid mix consisting of I can of Cream of Chicken Campbell’s soup, I can of original Rotel, and 1 ½ cup of chicken broth. Mix and place about half of that on top of the layers in dish. Place American Cheese shredded ( I like to buy the block of cheese and shred it myself) just to cover most or all the dish. Repeat the steps one more time and cover with a lid and place in a dish that is microwave safe and put in microwave for 12 minutes or place in oven at 350 degrees and cook until cheese is melted and bubbles. It makes a lot and is so so good!
BTW, you can have the chicken cooked a day ahead and just do the rest the next day.
BTW, you can have the chicken cooked a day ahead and just do the rest the next day.
Overnight crockpot turkey breast
a boneless turkey breast (frozen or thawed, 3-4 pounds)
a can of beer (or 1-1/2 c apple juice)
1 envelope onion soup mix
Remove the gravy package if there is one. Toss it or freeze it for another day.
Put the turkey breast, the beer or apple juice and the onion soup mix in the crockpot. Cover tightly. Cook on low for 12 hours.
You can shred the meat and eat it on buns for sandwiches. Just reheat it with a little of the cooking juices to keep it moist. OR You can let the meat cool, then slice and reheat in the cooking juices for an entree. OR don't reheat and use the slices for cold sandwiches.
a can of beer (or 1-1/2 c apple juice)
1 envelope onion soup mix
Remove the gravy package if there is one. Toss it or freeze it for another day.
Put the turkey breast, the beer or apple juice and the onion soup mix in the crockpot. Cover tightly. Cook on low for 12 hours.
You can shred the meat and eat it on buns for sandwiches. Just reheat it with a little of the cooking juices to keep it moist. OR You can let the meat cool, then slice and reheat in the cooking juices for an entree. OR don't reheat and use the slices for cold sandwiches.
Tortiere Pie
2 lbs meat: I usually use 1 lb ground beef, 1 lb ground pork
1/2 cup bread crumbs
1/2 cup water
1/2 tsp cinnamon (I double all the spices usually)
1/4 tsp ground cloves
small onion
salt and pepper to taste
Put onion and meat in a frying pan and cook slowly for 1/2 to 3/4 of an hour. Add remaining ingredients. Put in an uncooked pie shell, cover with top pie shell and bake at 350 degrees until golden brown and heated through.
Tastes better with ketchup!
1/2 cup bread crumbs
1/2 cup water
1/2 tsp cinnamon (I double all the spices usually)
1/4 tsp ground cloves
small onion
salt and pepper to taste
Put onion and meat in a frying pan and cook slowly for 1/2 to 3/4 of an hour. Add remaining ingredients. Put in an uncooked pie shell, cover with top pie shell and bake at 350 degrees until golden brown and heated through.
Tastes better with ketchup!
Curried Cauliflower Soup
1/3 cup raw cashews
3/4 cup water
2 tsp extra virgin olive oil
1 medium onion, diced
1 large head cauliflower, cut into 1-inch pieces
1 14-oz can light coconut milk
2 tbsp curry powder
1 tsp ground turmeric
1 tsp ground cumin
1 tsp evaporated cane sugar
1/4 tsp ground cinnamon
1/4 cup chopped fresh cilantro
Salt
Put the cashews in a blender and blend until finely ground. Add ¾ cup water and blend for 2 minutes.
Pour the cashew mixture through a fine-mesh strainer into a bowl, pressing on the solids with the back of a spoon. Discard the solids.
In a large pot, heat the olive oil over low heat. Add the onion and sauté until golden.
Add the cauliflower, coconut milk, strained cashew milk, curry powder, turmeric, cumin, sugar, cinnamon, and salt as needed. Add enough water to cover.
Bring to a low boil, reduce the heat, and simmer until the cauliflower is tender, about 10 minutes.
Blend the soup with an immersion blender until the desired consistency is reached. If using a standing blender, allow the mixture to cool for 20 minutes. Pour the soup into the blender. Hold the lid down firmly with a clean, folded towel over it. Start on low speed and blend until the soup is smooth. Return to the pot and reheat if serving hot.
Ladle into bowls and garnish with the caramelized onions and cilantro before serving
3/4 cup water
2 tsp extra virgin olive oil
1 medium onion, diced
1 large head cauliflower, cut into 1-inch pieces
1 14-oz can light coconut milk
2 tbsp curry powder
1 tsp ground turmeric
1 tsp ground cumin
1 tsp evaporated cane sugar
1/4 tsp ground cinnamon
1/4 cup chopped fresh cilantro
Salt
Put the cashews in a blender and blend until finely ground. Add ¾ cup water and blend for 2 minutes.
Pour the cashew mixture through a fine-mesh strainer into a bowl, pressing on the solids with the back of a spoon. Discard the solids.
In a large pot, heat the olive oil over low heat. Add the onion and sauté until golden.
Add the cauliflower, coconut milk, strained cashew milk, curry powder, turmeric, cumin, sugar, cinnamon, and salt as needed. Add enough water to cover.
Bring to a low boil, reduce the heat, and simmer until the cauliflower is tender, about 10 minutes.
Blend the soup with an immersion blender until the desired consistency is reached. If using a standing blender, allow the mixture to cool for 20 minutes. Pour the soup into the blender. Hold the lid down firmly with a clean, folded towel over it. Start on low speed and blend until the soup is smooth. Return to the pot and reheat if serving hot.
Ladle into bowls and garnish with the caramelized onions and cilantro before serving
Sunday, October 13, 2013
Dairy-free German Potato Soup
Combine in saucepan:
4 potatoes peeled and diced (yukon gold tends to get mushy)
1/2 small to med onion, chopped
1 teaspoon salt
dash pepper
3 1/2 cups water
Cook until potatoes are tender. While cooking, in a second pan heat 1 tablespoon butter/margarine (my sil used country crock because it had no whey, and her dc didn't get allergy symptoms) with one tablespoon flour. Allow butter and flour to brown, stirring constantly.
Add 3 cups water from the cooked potatoes. (If you are short, just add warm water)- Add it slowly and stir to keep it smooth. Add this back into the potato/ onion pot and heat through.
Can be easily doubled or even quadrupled. If put in a well sealed container (i.e. "tupperware") it can be frozen, but thaw it slowly and don't over stir when heating through.
4 potatoes peeled and diced (yukon gold tends to get mushy)
1/2 small to med onion, chopped
1 teaspoon salt
dash pepper
3 1/2 cups water
Cook until potatoes are tender. While cooking, in a second pan heat 1 tablespoon butter/margarine (my sil used country crock because it had no whey, and her dc didn't get allergy symptoms) with one tablespoon flour. Allow butter and flour to brown, stirring constantly.
Add 3 cups water from the cooked potatoes. (If you are short, just add warm water)- Add it slowly and stir to keep it smooth. Add this back into the potato/ onion pot and heat through.
Can be easily doubled or even quadrupled. If put in a well sealed container (i.e. "tupperware") it can be frozen, but thaw it slowly and don't over stir when heating through.
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