April 2012

Lindsey-Herb Roasted Chicken

Holly-Spinach and Ham Quiche w/Tomato Bisque

Deanne-Meatballs

Kimberly-Bubble Pizza Casserole

Lauri-Pecan Crusted Salmon with Baked Potatoes and Asparagus

Emily-Garlic BBQ Chicken

Cassie-Chicken Bowtie Caesar Salad

Haley-Chicken Fajitas

Garlic BBQ chicken

Grilled Garlic BBQ Chicken

·         6 Chicken Breasts

·         1 TBSP olive oil

·         1 TBSP minced garlic

·         1 TBSP Soy Sauce

·         2 tsp salt

·         1 cup bbq sauce

Remove chicken and marinade from freezer (defrost day before you plan to eat) In the morning start marinating chicken (I like to marinade my chicken for 12 hours for best taste.)  Grill or broil the chicken breast about 5-6 minutes each side or until done.

Albers Corn Bread

·         1 cup Albers corn meal

·         1 cup all purpose flour

·         ¼ c. granulated sugar

·         1 TBSP baking powder

·         1 tsp salt

·         1 cup milk

·         1/3 cup vegetable oil

·         1 egg lightly beaten

Preheat oven to 400, grease an 8 inch square pan.  Combine corn meal, flour, sugar, baking powder and salt in medium bowl.   Combine milk, oil, and egg in small bowl; mix well.  Add milk mixture to flour mixture; stir just until blended.  Pour into pan. 

Bake for 20-25 minutes ( I do mine about 15-20, I like it a little gooey)

Meatballs

Meatballs

1 small jar Heinz chili sauce
1 small jar grape jelly
66 Meatballs (I bought the pre-made meatballs from Costco)

Mix Heinz Chili sauce and grape jelly, until completely mixed good. Add meatballs to mixture. This recipe will make 2 meals, Pour half of all ingredients into two gallon sized bags and freeze. To serve, pull out and let thaw. Then pour meatball mixture into Crockpot. Let cook on LOW for 2- 2/12 hours. When ready to serve either serve on toothpicks or serve warm with rice. The sauce is yummy over the rice too!!!

chicken fajitas

1 tablespoon Worcestershire sauce
1 tablespoon cider vinegar
1 tablespoon soy sauce
1 teaspoon chili powder
1 clove garlic, minced
1 dash hot pepper sauce
1 1/2 pounds boneless, skinless chicken thighs, cut into strips
1 tablespoon vegetable oil
1 onion, thinly sliced
1/2 green bell pepper, sliced
½ red bell pepper, sliced
1/2 lemon, juiced

In a medium bowl, combine Worcestershire sauce, vinegar, soy sauce, chili powder, garlic and hot pepper sauce. Place chicken in sauce, and turn once to coat. Marinate for at least 30 minutes at room temperature, or cover and refrigerate for several hours. I think grilling the chicken tastes better than sautéing so I sauté the vegetables and then add the grilled chicken to them at the end. Serve with guacamole, sour cream and fresh salsa.

Chicken Bowtie Caesar Salad

Ingredients:
2-3 cups cooked and diced chicken
16 oz bowtie pasta
1/3 cup shredded parmesan cheese
2 cups ceasar dressing (I like Brianna's)
2 heads Romaine lettuce
2 cups italian croutons

Cook the pasta according to package directions.  Drain and cool.  Rinse and chop romaine.  Combine all ingredients and serve.  Variations:  Heat the chicken and serve it hot over the salad.

Spinach and Ham Quiche w/Tomato Bisque

Spinach & Ham Quiche

Ingredients

            10 oz. package frozen spinach, thawed and drained

            1 thick slice of ham (1/4 lb.), cubed

            5 mushrooms

            1 Tbsp sun dried tomatoes

            1 (8 inch) unbaked pie shell

            3 eggs

            1 cup half-and-half cream (split 50/50 with fat-free half-and-half)

            1/4 teaspoon ground nutmeg

            salt and pepper to taste

            1 cup shredded Swiss cheese

Directions

1.    Preheat oven to 400 degrees F. Slice and saute mushrooms (option: with garlic) and drain.

2.    Place ham, tomatoes and mushrooms into pie shell then spoon spinach on top. Sprinkle Swiss cheese on top of spinach.

3.    In a bowl, beat together eggs, cream, nutmeg, salt and pepper. Pour egg mixture on top of cheese.

4.    Bake uncovered in preheated oven until firm, about 35 to 40 minutes. Let cool to room temperature before serving.

Tomato Bisque

Ingredients

1 28 oz. can tomato puree

1 28 oz. can crushed tomatoes

2 cubes chicken bouillon, crumbled

1 tablespoon white sugar

1 teaspoon salt

1 bay leaf

1/4 teaspoon dried basil

1/4 teaspoon ground black pepper

1/2 cup butter

1/3 cup all-purpose flour

1 quart milk

Directions

1.     Place tomato puree and crushed in a large pot over medium heat. Stir in the bouillon, sugar, salt, bay leaf, basil and pepper. Bring to a boil, then reduce heat, and simmer 30 minutes. 

2.     In a small saucepan over medium heat, melt butter. Whisk in flour all at once to form a roux, cook 1 minute. Whisk in milk, a little at a time, cooking and stirring constantly until thickened. Stir into tomato mixture and heat through.

Herb Roasted Chicken

Herb-Roasted Chicken

1 whole broilder-friyer chicken

2 T butter, melted

2 cloves garlic, minced

1 tsp dried basil,crushed

1/2 tsp salt

1/2 tsp ground sage

1/2 tsp dried thyme, crushed

1/4 tsp lemon-pepper seasoning

 Rinse chicken, pat dry.  Skewer neck skin to back & tie legs together with floss. Twist wings under the back.  Place chicken, breast side up on a rack in a shallow roasting pan.  Brush with 2 T melted butter.  Rub with garlic.  Combine the rest of the seasonings and rub onto bird.  Roast uncovered in a 375 degree oven for 1 ¼ hrs or till drumsticks move easily in their sockets & chicken is no longer pink.  Remove chicken from oven, cover and let stand 10 minutes before carving.

Easy Oven Roasted Green Beans Recipe

2 pounds fresh or frozen green beans—if using frozen, buy long, whole green beans, not chopped or French-cut
2 tablespoons extra virgin olive oil plus extra for greasing baking sheet
½ teaspoon garlic powder, or to taste
Kosher salt and freshly ground pepper to taste

1.       Heat oven to 350 degrees.

2.      Grease a cookie sheet or jellyroll pan with olive oil.

3.      If using fresh green beans, wash them and trim ends.

4.      Dump green beans onto cookie sheet. Drizzle 2 tablespoons olive oil over the beans and sprinkle them with garlic powder, salt and pepper.

5.       Use tongs or two forks—okay, I admit I use my fingers and think they work best—to toss the green beans and coat them evenly with oil and seasoning.

6.      Bake green beans for 15 minutes.

7.       Slide cookie sheet out of oven and turn green beans over to cook evenly.

8.      Turn down oven to 325 degrees and continue to bake for another 5-15 minutes—I like the longer cooking time for drier, more wrinkly green beans.

Serves 8.

Pecan Crusted Salmon

Fresh salmon                                                      ¼ cup dried bread crumbs

¼ cup melted butter                                           ¼ cup finely chopped pecans

3 Tbsp Dijon mustard                                        4 tsp dried parsley

1 ½ Tbsp honey

Cut salmon into even portions.  Place on a parchment paper lined cookie sheet.  Melt butter and mix with honey and mustard.  Spread this mixture on the tops and sides of the salmon.  Mix together all other ingredients. Sprinkle pecan topping on the top of salmon.  Bake @ 450 degrees for 10-15 minutes.