Haley-Chicken burritos
Cassie-slow cooker pork with scalloped mashed potatoes
Heather-chicken pot pie
Lindsey-Baked Tilapia with orzo pilaf
Lauri-Lemon Garlic Shrimp over angel hair pasta
Kimberly-Jamie Oliver's gourmet cracking burgers
Deanne-Lasagna
Holly-White Chicken Chili
Sunday, January 15, 2012
Chicken Burritos
2 T butter
2 t. minced garlic
1 T chili powder
2 C cooked chicken cut up ( I use Costco rotisserie chicken)
1 ½ C salsa (I use Pace mild)
1 C cooked rice
1 C Monterey Jack cheese
Cook the rice and while still hot add ¾ C salsa to the cooked rice and let stand for 5-10 minutes. Sautee garlic and chili powder in the butter. Add the cooked chicken and coat evenly. Add the remaining salsa to the chicken mixture. Combine the rice and chicken mixture and stir in cheese. Roll about 1/3 c mixture in tortillas and top with cheese. Bake at 350 degrees for 20 minutes.
2 t. minced garlic
1 T chili powder
2 C cooked chicken cut up ( I use Costco rotisserie chicken)
1 ½ C salsa (I use Pace mild)
1 C cooked rice
1 C Monterey Jack cheese
Cook the rice and while still hot add ¾ C salsa to the cooked rice and let stand for 5-10 minutes. Sautee garlic and chili powder in the butter. Add the cooked chicken and coat evenly. Add the remaining salsa to the chicken mixture. Combine the rice and chicken mixture and stir in cheese. Roll about 1/3 c mixture in tortillas and top with cheese. Bake at 350 degrees for 20 minutes.
White Chicken Chili (adapted from Martha Stewart)
2 Chicken breasts
... 3 cans Chicken Broth
1 can Northern White Beans
1 can Canelloni White Beans
1 can white shoepeg corn
1 can whole tomatillos/chop
1 can green salsa
1 big can cream of chicken soup
2 cans green chilies
1 medium onion
6-8 garlic cloves
2 stalks celery
1/3 teaspoon cumin
1/4 teaspoon celery seasoning
Sea Salt and Fresh Ground Pepper
Saute onions, celery and garlic in olive oil. After the onions/celery/ garlic get translucent, add in the green chilies and saute a minute more. Add in cooked chicken. Add in drained beans, drained tomatillos, green salsa, corn and cumin. Mix well and add in chicken broth (at least 4 cups) and cream of chicken soup. Cover and simmer for 30 minutes. Uncover and cook until desired thickness. . Flavor with s+p to taste. Serve over tortilla chips and garnish with chopped avocados, shredded jack cheese and chopped green onions.
... 3 cans Chicken Broth
1 can Northern White Beans
1 can Canelloni White Beans
1 can white shoepeg corn
1 can whole tomatillos/chop
1 can green salsa
1 big can cream of chicken soup
2 cans green chilies
1 medium onion
6-8 garlic cloves
2 stalks celery
1/3 teaspoon cumin
1/4 teaspoon celery seasoning
Sea Salt and Fresh Ground Pepper
Saute onions, celery and garlic in olive oil. After the onions/celery/ garlic get translucent, add in the green chilies and saute a minute more. Add in cooked chicken. Add in drained beans, drained tomatillos, green salsa, corn and cumin. Mix well and add in chicken broth (at least 4 cups) and cream of chicken soup. Cover and simmer for 30 minutes. Uncover and cook until desired thickness. . Flavor with s+p to taste. Serve over tortilla chips and garnish with chopped avocados, shredded jack cheese and chopped green onions.
Jamie Oliver's Cracking Burger
36 saltine crackers (*I used whole grain saltines)
8 sprigs of fresh parsley
... 2 heaped teaspoons Dijon mustard
1 pound quality ground beef
1 large egg, preferably free-range or organic
sea salt and freshly ground pepper
olive oil
1 romaine lettuce
tomatoes
6 burger buns (*I used multigrain sandwich thins)
To make your burger
smash crackers until fine (I put them in a ziploc and crushed with a rolling pin) and put them in a large bowl. Finely chop the parsley, including the stalks. Add the parsley, mustard, and ground beef to the bowl. Crack in the egg and add a good pinch of salt and pepper. With clean hands scrunch and mix everything up well. Divide into 6 and pat and mold each piece into a roundish shape about 3/4 in. thick. Drizzle the burgers with oil, put on a plate, cover and place in refrigerator until needed (to help firm them up).
To cook your burger
Preheat a large grill pan or frying pan for about 4 minutes on high heat. Turn the heat down to medium. Place the burgers on the pan and use a turner to lightly press down on them. Cook them to your liking for 5-8 minutes on each side.
8 sprigs of fresh parsley
... 2 heaped teaspoons Dijon mustard
1 pound quality ground beef
1 large egg, preferably free-range or organic
sea salt and freshly ground pepper
olive oil
1 romaine lettuce
tomatoes
6 burger buns (*I used multigrain sandwich thins)
To make your burger
smash crackers until fine (I put them in a ziploc and crushed with a rolling pin) and put them in a large bowl. Finely chop the parsley, including the stalks. Add the parsley, mustard, and ground beef to the bowl. Crack in the egg and add a good pinch of salt and pepper. With clean hands scrunch and mix everything up well. Divide into 6 and pat and mold each piece into a roundish shape about 3/4 in. thick. Drizzle the burgers with oil, put on a plate, cover and place in refrigerator until needed (to help firm them up).
To cook your burger
Preheat a large grill pan or frying pan for about 4 minutes on high heat. Turn the heat down to medium. Place the burgers on the pan and use a turner to lightly press down on them. Cook them to your liking for 5-8 minutes on each side.
slow cooker pork with scalloped mashed potatoes
Directions
- Arrange onion slices evenly over the bottom of the slow cooker, and then place the roast on top of the onion. In a bowl, mix together water, sugar, vinegar, soy sauce, ketchup, black pepper, salt, garlic powder, and hot sauce; pour over roast.
- Cover, and cook on Low for 6 to 8 hours, or on High for 3 to 4 hours.
Sunday, January 1, 2012
January 2012-first exchange
Cassie-Baked Italian Pasta
Lindsey-Pepperoni Chicken with Browned Butter & Mizithra Cheese Noodles
Haley-Chicken Tikka Masala
Deanne-Beef Enchiladas
Lauri-Sweet and Sour Meatballs
Lindsey-Pepperoni Chicken with Browned Butter & Mizithra Cheese Noodles
Haley-Chicken Tikka Masala
Deanne-Beef Enchiladas
Lauri-Sweet and Sour Meatballs
Chicken Tikka Masala
Chicken Tikka
1 C plain yogurt
1 T lemon juice
2 t cumin
¼ t cayenne (you can add more if you like it spicy)
1 t cinnamon
1 t pepper (I only used ½ t)
1 t salt
3 chiken breast pounded (the recipes actually calls for chicken thighs)
Mix all ingredients except chicken. Add Chicken and coat evenly. Marinade overnight
Masala
1 can diced tomatoes
1 can tomato paste
2 inches fresh ginger ( if you freeze it first it is easier to grate)
2 garlic cloves
1 small onion diced
1 T garam masala (Harmons is the only place I have found this)
1 T tikka paste (also Harmons)
1 t cumin
1 t chili powder
1 tsp dried coriander
2 T sugar
Reserve:
½ t cumin
½ t chili powder
½ t garam masala
Salt
1 C cream
2 T fresh cilantro
Scrape of excess marinade and broil or grill chicken just until browned.
While the chicken is cooking sauté onion garlic and ginger. Put the mixture in the crock pot and add the tomatoes, tomatoe paste, garam masala, tikka paste, cumin, chili powder, coriander, and sugar. Mix well. Cut up chicken into bite sized pieces and add to crock pot. Cook on high for 3-6 hours or low for 6-8 hours. Right before serving add the remaining reserved ingredients. Serve over basmati rice.
Baked Italian Pasta (This is the recipe doubled)
1 Tbsp. olive oil
12 mild large italian sausages
1/2 c. water
1/2 c. butter
... 1 white onion, chopped
1 tsp. crushed red pepper
2 green bell peppers, seeded and cut into even 1 inch pieces
2 15oz cans stewed tomatoes
15oz can tomato sauce
2 c. white cooking wine
1/4 tsp each of basil, marjoram, oregano, rosemary, thyme
3 c. heavy cream
2 lb. bag penne pasta
1 c. parmesan cheese, shredded or grated
1 tsp. dried oregano
Poke holes evenly in sausages. Heat oil in pan and sear outside of sausages. Add water, cover, turn heat down and steam for 10 minutes. Set aside. In skillet, on medium heat, melt butter and add onion and crushed red pepper, cook until onion is translucent. Add bell peppers, simmer for 2-3 minutes. Stew in tomatoes and sauce; simmer 1 hour. Add cream and wine, simmer for another 30 minutes. Add sausages.
Preheat oven to 350. Cook penne according to package directions. Drain and toss with pasta. Fold in 2/3 c. parmesan cheese and oregano, and place in 9x13 pan. Cook for 25-30 minutes. Remove and sprinkle with remaining cheese.
12 mild large italian sausages
1/2 c. water
1/2 c. butter
... 1 white onion, chopped
1 tsp. crushed red pepper
2 green bell peppers, seeded and cut into even 1 inch pieces
2 15oz cans stewed tomatoes
15oz can tomato sauce
2 c. white cooking wine
1/4 tsp each of basil, marjoram, oregano, rosemary, thyme
3 c. heavy cream
2 lb. bag penne pasta
1 c. parmesan cheese, shredded or grated
1 tsp. dried oregano
Poke holes evenly in sausages. Heat oil in pan and sear outside of sausages. Add water, cover, turn heat down and steam for 10 minutes. Set aside. In skillet, on medium heat, melt butter and add onion and crushed red pepper, cook until onion is translucent. Add bell peppers, simmer for 2-3 minutes. Stew in tomatoes and sauce; simmer 1 hour. Add cream and wine, simmer for another 30 minutes. Add sausages.
Preheat oven to 350. Cook penne according to package directions. Drain and toss with pasta. Fold in 2/3 c. parmesan cheese and oregano, and place in 9x13 pan. Cook for 25-30 minutes. Remove and sprinkle with remaining cheese.
Sweet and Sour Meatballs
1 lb. raw ground beef
1 cup saltine cracker crumbs
1 egg beaten
1 tsp garlic powder
... 1 tsp onion powder
Combine above in large bowl. Form small meatballs. Brown in skillet on medium heat. Remove from skillet and set aside. (or broil in oven for 5-7 minutes)
12 oz ketchup
1 cup brown sugar
1 cup water
1 tsp vinegar
1 tsp dry mustard
1 med. onion quartered
Mix together. Bring to a boil. Reduce heat, cover and simmer 1 hour. Add meatballs for the last 15 minutes. Serve over rice.
1 cup saltine cracker crumbs
1 egg beaten
1 tsp garlic powder
... 1 tsp onion powder
Combine above in large bowl. Form small meatballs. Brown in skillet on medium heat. Remove from skillet and set aside. (or broil in oven for 5-7 minutes)
12 oz ketchup
1 cup brown sugar
1 cup water
1 tsp vinegar
1 tsp dry mustard
1 med. onion quartered
Mix together. Bring to a boil. Reduce heat, cover and simmer 1 hour. Add meatballs for the last 15 minutes. Serve over rice.
Pepperoni Chicken with Browned Butter & Mizithra Cheese Noodles
Chicken Pepperoni
3 boneless skinless chicken breasts, flattened to 1/8-1/4″ thick
2 cups of pasta sauce
pepperoni, thinly sliced
Provolone, Mozzarella or Parmesan cheese, either shredded or thinly sliced
... 1 egg
1 cup all-purpose flour
1 cup Italian Bread Crumbs
salt and pepper
Olive Oil, for browning the chicken in
1/2 pound cooked linguine or spaghetti
• On a flat surface place plastic wrap over chicken and flatten chicken breasts out to 1/8″-1/4″ thick, lightly salt and pepper. Line three bowls together in a row. In one bowl place the flour, middle bowl place the beaten egg with a little bit of water in it, the last bowl place the Italian bread crumbs.
• Dredge the chicken breast in the flour, then in the egg, then in the bread crumbs. Repeat with all the chicken.
• In a 12″ skillet heat the olive oil until hot. Place the coated chicken breasts in the pan. Brown each side.
• In a 9×13 inch baking dish place about 3/4 cup of spaghetti sauce on bottom. Then place the browned chicken breasts on top. Top each chicken breast with the sliced pepperoni, as much or as little as you would like. Top with the remaining sauce and your choice of cheese.
• Bake in a 350 degree pre-heated oven for 25 minutes.
Browned Butter & Mizithra Cheese over Linguini
1 cup butter
1 cup Mizithra cheese
pasta of choice
• Browned Butter Procedure: Cut butter into tablespoon-sized pieces and place in a 2-quart sauce pan. Place the pan of butter on a burner on medium heat. Bring butter to a slow boil (about 5 minutes). Once the butter begins to boil, stir constantly to prevent residue from sticking to the bottom of the pan. As the butter cooks, it will start to foam and rise. Continue stirring, otherwise the butter foam could overflow (about 5 minutes) and catch fire. Once the butter stops foaming and rising, cook until amber in color (about 1 to 2 minutes). It will have a pleasant caramel aroma. Turn off the heat and remove pan from burner. Let the sediment settle to the bottom of the pan for a few minutes. Pour the brown butter through a strainer into a small bowl. The sediment can also be served, it is just a matter of preference.The brown butter can be stored in the refrigerator and reheated in a microwave as needed.
• Boil the pasta of choice until Al Dente. Drain pasta and divide into six servings. Spread some Mizithra over each pasta serving. Top with some of the hot brown butter.
3 boneless skinless chicken breasts, flattened to 1/8-1/4″ thick
2 cups of pasta sauce
pepperoni, thinly sliced
Provolone, Mozzarella or Parmesan cheese, either shredded or thinly sliced
... 1 egg
1 cup all-purpose flour
1 cup Italian Bread Crumbs
salt and pepper
Olive Oil, for browning the chicken in
1/2 pound cooked linguine or spaghetti
• On a flat surface place plastic wrap over chicken and flatten chicken breasts out to 1/8″-1/4″ thick, lightly salt and pepper. Line three bowls together in a row. In one bowl place the flour, middle bowl place the beaten egg with a little bit of water in it, the last bowl place the Italian bread crumbs.
• Dredge the chicken breast in the flour, then in the egg, then in the bread crumbs. Repeat with all the chicken.
• In a 12″ skillet heat the olive oil until hot. Place the coated chicken breasts in the pan. Brown each side.
• In a 9×13 inch baking dish place about 3/4 cup of spaghetti sauce on bottom. Then place the browned chicken breasts on top. Top each chicken breast with the sliced pepperoni, as much or as little as you would like. Top with the remaining sauce and your choice of cheese.
• Bake in a 350 degree pre-heated oven for 25 minutes.
Browned Butter & Mizithra Cheese over Linguini
1 cup butter
1 cup Mizithra cheese
pasta of choice
• Browned Butter Procedure: Cut butter into tablespoon-sized pieces and place in a 2-quart sauce pan. Place the pan of butter on a burner on medium heat. Bring butter to a slow boil (about 5 minutes). Once the butter begins to boil, stir constantly to prevent residue from sticking to the bottom of the pan. As the butter cooks, it will start to foam and rise. Continue stirring, otherwise the butter foam could overflow (about 5 minutes) and catch fire. Once the butter stops foaming and rising, cook until amber in color (about 1 to 2 minutes). It will have a pleasant caramel aroma. Turn off the heat and remove pan from burner. Let the sediment settle to the bottom of the pan for a few minutes. Pour the brown butter through a strainer into a small bowl. The sediment can also be served, it is just a matter of preference.The brown butter can be stored in the refrigerator and reheated in a microwave as needed.
• Boil the pasta of choice until Al Dente. Drain pasta and divide into six servings. Spread some Mizithra over each pasta serving. Top with some of the hot brown butter.
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