Spinach and Feta Hummus
30 ounces, weight Garbanzo Beans Drained
1-½ cup Fresh Spinach
8 ounces, weight Feta Cheese
⅓ cups Olive Oil
5 Tablespoons Lemon Juice
4 Tablespoons Tahini
2 Tablespoons Red Pepper Flakes
2 cloves Garlic, Peeled
2 teaspoons Salt
Combine the garbanzo beans, spinach, olive oil, lemon juice and tahini in a large food processor. Pulse until combined. Add the feta, red pepper flakes, garlic and salt. Pulse until combined. Taste and add salt or more red pepper flakes if desired.
From here.
Wednesday, February 16, 2011
Tuesday, February 15, 2011
Country Ham and Macaroni Casserole
Country Ham and Macaroni Casserole
Sandy~Bettyinthekitchen
1 lb country ham slices or regular smoked ham in one piece
1 large onion, diced
1 lb elbow macaroni
2 cups shredded extra sharp cheddar cheese (8 oz)
1 cup sour cream
1 can cream of chicken soup
1/4 cup (1/2 stick) margarine, melted
1 cup dry plain bread crumbs
1. Heat oven to 400º.
2. Bring 4 quarts water and ham to boiling in large pot. Once water begins to boil, remove ham to a plate. Add onion and macaroni to pot. Return water to boiling; cook 8 minutes, stirring occasionally.
3. Coarsely chop ham, discarding any fat and bones.
4. Drain macaroni and onion and return to pot. Add ham, cheese, sour cream and soup. Scrape into a 13x9x2 baking dish. Pour melted margarine over top. Sprinkle with bread crumbs.
5. Bake in heated 400º oven 30 minutes or until heated through and top is golden brown. Let stand 5 minutes before serving.
Note: Prepare in two 8x8 casserole dishes, bake one and freeze one (unbaked) for another day.
Tommy's Ham Casserole
2 cups cubed or shredded ham
3 cups cooked macaroni
3/4 cup shredded Cheddar cheese
1 (10.75 ounce) can condensed cream
of mushroom soup
1/2 (10.75 ounce) can milk
1/4 cup dried bread crumbs
1.Preheat oven to 375 degrees F (190 degrees C).
2. In a casserole dish, combine the ham, macaroni, cheese, soup and milk. Mix together well.
3. Bake, covered, at 375 degrees F (190 degrees C) for 20 minutes. Uncover, top with the bread crumbs, and bake, uncovered for 10 more minutes.
This was really good, but I did alter the recipe slightly. I sauteed a medium sized onion along with 1 clove of garlic and added that to the cheese sauce. The only change I made to the cheese sauce was to add 1 tsp of dry mustard powder. I cooked 4 cups of macaroni as suggested by other reviewers and I also added about 1-1.5 cups of diced leftover ham. Lastly, instead of breadcrumbs for the topping, I crushed up some Ritz crackers, mixed with some shredded cheddar cheese and dumped a few tablespoons of melted butter of the top; this is a fabulous topping that my mother uses when she makes mac & cheese. The dish turned out really, really good...but I think next time I make it, I will add 3 cups of macaroni only, DH and I would like the cheese sauce a little more moist, but this is only a personal preference.
This was a pretty good way to help get rid of all our ham leftovers. I followed some previous suggestions and included a bag of frozen broccoli - this was a very good suggestion to round out the meal. We also included more milk as some previous posters suggested but when we make it again, I think I'll stick with the 1 cup like the recipe recommends (just too milky for our tastes). We did include more cheese, but we're cheese-lovers so we do that most of the time. I can see where the 1/4 cup of dijonaise mustard would add some extra kick. We might try that next time. Definitely a tasty way to re-do the ham, overall! I think this one is a keeper.
Sandy~Bettyinthekitchen
1 lb country ham slices or regular smoked ham in one piece
1 large onion, diced
1 lb elbow macaroni
2 cups shredded extra sharp cheddar cheese (8 oz)
1 cup sour cream
1 can cream of chicken soup
1/4 cup (1/2 stick) margarine, melted
1 cup dry plain bread crumbs
1. Heat oven to 400º.
2. Bring 4 quarts water and ham to boiling in large pot. Once water begins to boil, remove ham to a plate. Add onion and macaroni to pot. Return water to boiling; cook 8 minutes, stirring occasionally.
3. Coarsely chop ham, discarding any fat and bones.
4. Drain macaroni and onion and return to pot. Add ham, cheese, sour cream and soup. Scrape into a 13x9x2 baking dish. Pour melted margarine over top. Sprinkle with bread crumbs.
5. Bake in heated 400º oven 30 minutes or until heated through and top is golden brown. Let stand 5 minutes before serving.
Note: Prepare in two 8x8 casserole dishes, bake one and freeze one (unbaked) for another day.
Tommy's Ham Casserole
2 cups cubed or shredded ham
3 cups cooked macaroni
3/4 cup shredded Cheddar cheese
1 (10.75 ounce) can condensed cream
of mushroom soup
1/2 (10.75 ounce) can milk
1/4 cup dried bread crumbs
1.Preheat oven to 375 degrees F (190 degrees C).
2. In a casserole dish, combine the ham, macaroni, cheese, soup and milk. Mix together well.
3. Bake, covered, at 375 degrees F (190 degrees C) for 20 minutes. Uncover, top with the bread crumbs, and bake, uncovered for 10 more minutes.
This was really good, but I did alter the recipe slightly. I sauteed a medium sized onion along with 1 clove of garlic and added that to the cheese sauce. The only change I made to the cheese sauce was to add 1 tsp of dry mustard powder. I cooked 4 cups of macaroni as suggested by other reviewers and I also added about 1-1.5 cups of diced leftover ham. Lastly, instead of breadcrumbs for the topping, I crushed up some Ritz crackers, mixed with some shredded cheddar cheese and dumped a few tablespoons of melted butter of the top; this is a fabulous topping that my mother uses when she makes mac & cheese. The dish turned out really, really good...but I think next time I make it, I will add 3 cups of macaroni only, DH and I would like the cheese sauce a little more moist, but this is only a personal preference.
This was a pretty good way to help get rid of all our ham leftovers. I followed some previous suggestions and included a bag of frozen broccoli - this was a very good suggestion to round out the meal. We also included more milk as some previous posters suggested but when we make it again, I think I'll stick with the 1 cup like the recipe recommends (just too milky for our tastes). We did include more cheese, but we're cheese-lovers so we do that most of the time. I can see where the 1/4 cup of dijonaise mustard would add some extra kick. We might try that next time. Definitely a tasty way to re-do the ham, overall! I think this one is a keeper.
Tuesday, February 8, 2011
Pepperoncini Beef
Pepperoncini Beef
Cyndy (MyPB&Jelly)
1 (3 lb) beef chuck roast 4 garlic cloves, sliced 1 (16 oz) jar pepperoncinis (I used sliced-mild one's) * 1 packet dry Italian dressing mix Make small cuts in roast, and insert garlic slices in cuts. Place roast in the slow cooker, and pour the entire contents of the jar of pepperoncini, including liquid, over meat (and sprinkle with Italian dressing mix). Cover, and cook on Low for 6 to 8 hours. Serve as sandwiches-place meat and pepperoncinis on rolls with cheese and broil or microwave until melte
Cyndy (MyPB&Jelly)
1 (3 lb) beef chuck roast 4 garlic cloves, sliced 1 (16 oz) jar pepperoncinis (I used sliced-mild one's) * 1 packet dry Italian dressing mix Make small cuts in roast, and insert garlic slices in cuts. Place roast in the slow cooker, and pour the entire contents of the jar of pepperoncini, including liquid, over meat (and sprinkle with Italian dressing mix). Cover, and cook on Low for 6 to 8 hours. Serve as sandwiches-place meat and pepperoncinis on rolls with cheese and broil or microwave until melte
Bourbon Chicken
Bourbon ChickenKatie (KatieDid)
2 lbs boneless skinless chicken breasts, cut into bite-size pieces
1-2 T olive oil
1 garlic clove, crushed
1/4 tsp ginger
3/4 crushed red pepper flakes
1/4 c apple juice
1/3 c light brown sugar
2 T ketchup
1 T cider vinegar
1/2 c water
1/3 c soy sauce (reduced sodium)
Heat oil in a large skillet. Add chicken pieces and cook until lightly browned. Remove chicken. Add remaining ingredients, heating over medium heat until well mixed and dissolved. Add chicken and bring to a hard boil. Reduce heat and simmer for 20 minutes. Serve over hot rice.
2 lbs boneless skinless chicken breasts, cut into bite-size pieces
1-2 T olive oil
1 garlic clove, crushed
1/4 tsp ginger
3/4 crushed red pepper flakes
1/4 c apple juice
1/3 c light brown sugar
2 T ketchup
1 T cider vinegar
1/2 c water
1/3 c soy sauce (reduced sodium)
Heat oil in a large skillet. Add chicken pieces and cook until lightly browned. Remove chicken. Add remaining ingredients, heating over medium heat until well mixed and dissolved. Add chicken and bring to a hard boil. Reduce heat and simmer for 20 minutes. Serve over hot rice.
Smokey Crockpot Chicken Dinner
Smokey Crockpot Chicken Dinner
teamgulley via southernfood.about.com
Smoked paprika gives the chicken a delicious, smoky flavor. This is an easy one-pot meal to prepare for the slow cooker.
Ingredients:
4 boneless chicken breast halves
2 pounds small white potatoes, peeled and cut in 1-inch cubes
2 medium carrots, cut in chunks
1 medium onion, cut in thin wedges
1 teaspoon dried parsley flakes or 1 tablespoon fresh chopped parsley
1 teaspoon salt
1/4 teaspoon pepper
4 tablespoons melted butter, divided
2 tablespoons Spanish smoked paprika
1 tablespoon lemon juice
1 teaspoon Worcestershire sauce
1 tablespoon honey
Dash salt
Dash cumin
Preparation:
Wash chicken and pat dry. Combine potatoes, carrots, and onion wedges in a 4- to 6-quart slow cooker with parsley, 1 teaspoon salt, 1/4 teaspoon pepper, and 2 tablespoons of the melted butter; toss.
Combine the remaining 2 tablespoons of butter with the smoked paprika, lemon juice, Worcestershire sauce, honey, and dash of salt and dash of cumin. Rub chicken breasts with the paprika mixture; arrange on vegetables.
Cover and cook on HIGH for 3 1/2 to 4 1/2 hours, or on LOW for 7 to 9 hours, until chicken is cooked through and vegetables are tender.
Serves 4.
teamgulley via southernfood.about.com
Smoked paprika gives the chicken a delicious, smoky flavor. This is an easy one-pot meal to prepare for the slow cooker.
Ingredients:
4 boneless chicken breast halves
2 pounds small white potatoes, peeled and cut in 1-inch cubes
2 medium carrots, cut in chunks
1 medium onion, cut in thin wedges
1 teaspoon dried parsley flakes or 1 tablespoon fresh chopped parsley
1 teaspoon salt
1/4 teaspoon pepper
4 tablespoons melted butter, divided
2 tablespoons Spanish smoked paprika
1 tablespoon lemon juice
1 teaspoon Worcestershire sauce
1 tablespoon honey
Dash salt
Dash cumin
Preparation:
Wash chicken and pat dry. Combine potatoes, carrots, and onion wedges in a 4- to 6-quart slow cooker with parsley, 1 teaspoon salt, 1/4 teaspoon pepper, and 2 tablespoons of the melted butter; toss.
Combine the remaining 2 tablespoons of butter with the smoked paprika, lemon juice, Worcestershire sauce, honey, and dash of salt and dash of cumin. Rub chicken breasts with the paprika mixture; arrange on vegetables.
Cover and cook on HIGH for 3 1/2 to 4 1/2 hours, or on LOW for 7 to 9 hours, until chicken is cooked through and vegetables are tender.
Serves 4.
White Chicken Chili
WHITE CHICKEN CHILI
(luckymommyto2boys ~ Amy)
1 medium onion, chopped
2 cloves garlic, minced
1 tablespoon olive oil
4 cooked, boneless skinless chicken breast halves, chopped
2 (14-oz) cans chicken broth
1 (4-oz) can chopped green chilies
2 teaspoons ground cumin
2 teaspoons dried oregano
½ teaspoon cayenne pepper (original recipe said 1 ½)
3 (14.5-oz) cans great northern beans, drained, divided
1 (4-oz) cup shredded Monterey Jack cheese
Chopped jalapeno pepper, optional
In a large saucepan over medium heat, cook the onions and garlic in oil for 10 minutes or until onions are tender. Add chicken, chicken broth, green chilies, cumin, oregano and cayenne pepper; bring to a boil.
Reduce heat to low. With a potato masher, mash one can of beans until smooth. Add to saucepan. Add remaining beans to saucepan. Simmer for 20-30 minutes or until heated thoroughly. Top each serving with cheese and jalapeno pepper if desired.
Yield: 10 servings
(luckymommyto2boys ~ Amy)
1 medium onion, chopped
2 cloves garlic, minced
1 tablespoon olive oil
4 cooked, boneless skinless chicken breast halves, chopped
2 (14-oz) cans chicken broth
1 (4-oz) can chopped green chilies
2 teaspoons ground cumin
2 teaspoons dried oregano
½ teaspoon cayenne pepper (original recipe said 1 ½)
3 (14.5-oz) cans great northern beans, drained, divided
1 (4-oz) cup shredded Monterey Jack cheese
Chopped jalapeno pepper, optional
In a large saucepan over medium heat, cook the onions and garlic in oil for 10 minutes or until onions are tender. Add chicken, chicken broth, green chilies, cumin, oregano and cayenne pepper; bring to a boil.
Reduce heat to low. With a potato masher, mash one can of beans until smooth. Add to saucepan. Add remaining beans to saucepan. Simmer for 20-30 minutes or until heated thoroughly. Top each serving with cheese and jalapeno pepper if desired.
Yield: 10 servings
Monday, February 7, 2011
Pasta ai Quattro Formaggi
Pasta ai Quattro Formaggi
Ingredients:
1 pound Angel Hair Pasta
½ cups Grated Fontina Cheese
½ cups Grated Parmesan Cheese
½ cups Grated Romano Cheese
½ cups Goat Cheese (chevre)
2 Tablespoons Butter, Softened
1 cup Heavy Cream
1 whole Garlic Clove, Peeled
½ teaspoons Salt, More To Taste
Freshly Ground Black Pepper
Minced Fresh Parsley
Heat cream in a small saucepan on the stove over low heat.
Rub garlic clove all over the inside of a large serving bowl.
Cook pasta according to package directions in lightly salted water, leaning toward the al dente side. Do not overcook! Drain pasta, then return to the cooking pot. Pour in cream, add butter, and add cheeses and salt and pepper. Stir gently to combine, adding hot pasta water as needed for consistency. Don’t overmix; if there are little clumps of cheese here and there, it’s fine! Taste and add more salt if needed. Mixing stage should happen very quickly.
Turn pasta into large serving bowl. Sprinkle with parsley and serve immediately with a nice medium rare steak.
*Can use whatever four cheeses you’d like!
From here.
Ingredients:
1 pound Angel Hair Pasta
½ cups Grated Fontina Cheese
½ cups Grated Parmesan Cheese
½ cups Grated Romano Cheese
½ cups Goat Cheese (chevre)
2 Tablespoons Butter, Softened
1 cup Heavy Cream
1 whole Garlic Clove, Peeled
½ teaspoons Salt, More To Taste
Freshly Ground Black Pepper
Minced Fresh Parsley
Heat cream in a small saucepan on the stove over low heat.
Rub garlic clove all over the inside of a large serving bowl.
Cook pasta according to package directions in lightly salted water, leaning toward the al dente side. Do not overcook! Drain pasta, then return to the cooking pot. Pour in cream, add butter, and add cheeses and salt and pepper. Stir gently to combine, adding hot pasta water as needed for consistency. Don’t overmix; if there are little clumps of cheese here and there, it’s fine! Taste and add more salt if needed. Mixing stage should happen very quickly.
Turn pasta into large serving bowl. Sprinkle with parsley and serve immediately with a nice medium rare steak.
*Can use whatever four cheeses you’d like!
From here.
Sunday, February 6, 2011
Mexican Chicken Corn Chowder
Mexican Chicken Corn Chowder
Katie (Katiedid) from Taste of Home
1-1/2 pounds boneless skinless chicken breasts, cut into 1-inch pieces
1/2 cup chopped onion
1 to 2 garlic cloves, minced
3 tablespoons butter
1 cup hot water
2 teaspoons chicken bouillon granules
1/2 to 1 teaspoon ground cumin
2 cups half-and-half cream
2 cups (8 ounces) shredded Monterey Jack cheese
1 can (14-3/4 ounces) cream-style corn
1 can (4 ounces) chopped green chilies, undrained
1/4 to 1 teaspoon hot pepper sauce
1 medium tomato, chopped
Minced fresh cilantro, optional
In a Dutch oven, brown chicken, onion and garlic in butter until chicken is no longer pink. Add the water, bouillon and cumin; bring to a boil. Reduce heat; cover and simmer for 5 minutes. Stir in the cream, cheese, corn, chilies and hot pepper sauce. Cook and stir over low heat until the cheese is melted; add tomato. Sprinkle with cilantro if desired. Yield: 6-8 servings (2 quarts).
Katie's Notes: I used reduced-sodium bouillon, fat-free half-and-half, added some frozen corn and a can of white beans, rinsed and drained.
Kim's Notes for Crockpot: I didn't have Mexi Corn, so in it's place I used about a cup & a half of a frozen Chuckwagon Corn blend that had chopped onion & bell peppers in it. I put in 3 frozen chicken breasts (not cut up), onion, garlic, bullion, cumin, chilies, water, cream corn, frozen corn & hot sauce & cooked it on high for 4 hours. After about 2.5 hours I used a knife & cut the chicken apart somewhat so it would be sure to cook through (I cut it up even more at the end). At the end I added the cheese, half & half & tomato, turned it to low & cooked about 10 more min. Didn't have cilantro, but didn't miss it.
Katie (Katiedid) from Taste of Home
1-1/2 pounds boneless skinless chicken breasts, cut into 1-inch pieces
1/2 cup chopped onion
1 to 2 garlic cloves, minced
3 tablespoons butter
1 cup hot water
2 teaspoons chicken bouillon granules
1/2 to 1 teaspoon ground cumin
2 cups half-and-half cream
2 cups (8 ounces) shredded Monterey Jack cheese
1 can (14-3/4 ounces) cream-style corn
1 can (4 ounces) chopped green chilies, undrained
1/4 to 1 teaspoon hot pepper sauce
1 medium tomato, chopped
Minced fresh cilantro, optional
In a Dutch oven, brown chicken, onion and garlic in butter until chicken is no longer pink. Add the water, bouillon and cumin; bring to a boil. Reduce heat; cover and simmer for 5 minutes. Stir in the cream, cheese, corn, chilies and hot pepper sauce. Cook and stir over low heat until the cheese is melted; add tomato. Sprinkle with cilantro if desired. Yield: 6-8 servings (2 quarts).
Katie's Notes: I used reduced-sodium bouillon, fat-free half-and-half, added some frozen corn and a can of white beans, rinsed and drained.
Kim's Notes for Crockpot: I didn't have Mexi Corn, so in it's place I used about a cup & a half of a frozen Chuckwagon Corn blend that had chopped onion & bell peppers in it. I put in 3 frozen chicken breasts (not cut up), onion, garlic, bullion, cumin, chilies, water, cream corn, frozen corn & hot sauce & cooked it on high for 4 hours. After about 2.5 hours I used a knife & cut the chicken apart somewhat so it would be sure to cook through (I cut it up even more at the end). At the end I added the cheese, half & half & tomato, turned it to low & cooked about 10 more min. Didn't have cilantro, but didn't miss it.
Beef with Snow Peas
Beef with Snow Peas
Ingredients
1-½ pound Flank Steak, Trimmed Of Fat And Sliced Very Thin Against The Grain
½ cups Low Sodium Soy Sauce
3 Tablespoons Sherry Or Cooking Sherry
2 Tablespoons Brown Sugar
2 Tablespoons Cornstarch
1 Tablespoon Minced Fresh Ginger
8 ounces, weight Fresh Snow Peas, Ends Trimmed
5 whole Scallions, Cut Into Haf-inch Pieces On The Diagonal
Salt As Needed (use Sparingly)
3 Tablespoons Peanut Or Olive Oil
Crushed Red Pepper, For Sprinkling
Jasmine Or Long Grain Rice, Cooked According To Package
In a bowl, mix together soy sauce, sherry, brown sugar, cornstarch, and ginger. Add sliced meat to bowl and toss with hands. Set aside.
Heat oil in a heavy skillet (iron is best) or wok over high heat. Add snow peas and stir for 45 seconds. Remove to a separate plate. Set aside.
Allow pan to get very hot again. With tongs, add half the meat mixture, leaving most of the marinade still in the bowl. Add half the scallions. Spread out meat as you add it to pan, but do not stir for a good minute. (You want the meat to get as brown as possible in as short amount a time as possible.) Turn meat to the other side and cook for another 30 seconds. Remove to a clean plate.
Repeat with other half of meat, allowing pan to get very hot again first. After turning it, add the first plateful of meat, the rest of the marinade, and the snow peas. Stir over high heat for 30 seconds, then turn off heat. Check seasonings and add salt only if it needs it. Mixture will thicken as it sits.
Serve immediately over rice. Sprinkle crushed red pepper over the top to give it some spice.
From here.
Ingredients
1-½ pound Flank Steak, Trimmed Of Fat And Sliced Very Thin Against The Grain
½ cups Low Sodium Soy Sauce
3 Tablespoons Sherry Or Cooking Sherry
2 Tablespoons Brown Sugar
2 Tablespoons Cornstarch
1 Tablespoon Minced Fresh Ginger
8 ounces, weight Fresh Snow Peas, Ends Trimmed
5 whole Scallions, Cut Into Haf-inch Pieces On The Diagonal
Salt As Needed (use Sparingly)
3 Tablespoons Peanut Or Olive Oil
Crushed Red Pepper, For Sprinkling
Jasmine Or Long Grain Rice, Cooked According To Package
In a bowl, mix together soy sauce, sherry, brown sugar, cornstarch, and ginger. Add sliced meat to bowl and toss with hands. Set aside.
Heat oil in a heavy skillet (iron is best) or wok over high heat. Add snow peas and stir for 45 seconds. Remove to a separate plate. Set aside.
Allow pan to get very hot again. With tongs, add half the meat mixture, leaving most of the marinade still in the bowl. Add half the scallions. Spread out meat as you add it to pan, but do not stir for a good minute. (You want the meat to get as brown as possible in as short amount a time as possible.) Turn meat to the other side and cook for another 30 seconds. Remove to a clean plate.
Repeat with other half of meat, allowing pan to get very hot again first. After turning it, add the first plateful of meat, the rest of the marinade, and the snow peas. Stir over high heat for 30 seconds, then turn off heat. Check seasonings and add salt only if it needs it. Mixture will thicken as it sits.
Serve immediately over rice. Sprinkle crushed red pepper over the top to give it some spice.
From here.
Baked Lemon Spaghetti
Baked Lemon Spaghetti
Grace (TigMode)
I am always looking for an alternative to spaghetti with classic tomato sauce. I ran across this one in a magazine several years ago and it's wonderful. It's a great side dish for fish or chicken and a meal in itself with a big salad.
1 (8 ounce) package spaghetti
1/3 cup unsalted butter
1 (8 ounce) carton sour cream
1 teaspoon finely grated lemon peel
3 tablespoons fresh lemon juice
3 tablespoons chopped fresh parsley
1/4 cup grated Parmesan cheese
salt
ground black pepper
Cook spaghetti according to package directions until al dente. Drain and place spaghetti in a greased 1.5 quart casserole dish. I just spray with Pam.
Melt butter in medium saucepan over low heat. Remove from heat, and stir in sour cream, lemon peel, and lemon juice. Mix until smooth. Pour mixture over spaghetti in casserole dish. Mix well.
Bake in a preheated 400 degree oven for 15 to 20 minutes, or until heated through. Remove from oven, and add grated parmesan cheese and parsley. Season with salt and freshly ground pepper to taste. Serve immediately.
Grace (TigMode)
I am always looking for an alternative to spaghetti with classic tomato sauce. I ran across this one in a magazine several years ago and it's wonderful. It's a great side dish for fish or chicken and a meal in itself with a big salad.
1 (8 ounce) package spaghetti
1/3 cup unsalted butter
1 (8 ounce) carton sour cream
1 teaspoon finely grated lemon peel
3 tablespoons fresh lemon juice
3 tablespoons chopped fresh parsley
1/4 cup grated Parmesan cheese
salt
ground black pepper
Cook spaghetti according to package directions until al dente. Drain and place spaghetti in a greased 1.5 quart casserole dish. I just spray with Pam.
Melt butter in medium saucepan over low heat. Remove from heat, and stir in sour cream, lemon peel, and lemon juice. Mix until smooth. Pour mixture over spaghetti in casserole dish. Mix well.
Bake in a preheated 400 degree oven for 15 to 20 minutes, or until heated through. Remove from oven, and add grated parmesan cheese and parsley. Season with salt and freshly ground pepper to taste. Serve immediately.
Shredded, Saucy BBQ Chicken Sammies
Shredded, Saucy BBQ Chicken Sammies
Amy - amylz
Recipe courtesy Rachael Ray
1 cup chicken stock
1 bottle Mexican beer
4 pieces, 6 ounces each boneless, skinless chicken breast
2 tablespoons extra-virgin olive oil,
2 cloves garlic, chopped
1 medium onion, peeled and finely chopped
2 tablespoons Worcestershire sauce,
1 tablespoon hot sauce (recommended: Tabasco)
2 tablespoons grill seasoning blend
3 tablespoons dark brown sugar
4 tablespoons tomato paste
1 large sour deli pickle, chopped
6 to 8 slices sweet bread and butter pickles, chopped
6 soft sammy buns, such as soft burger rolls, split
Bring liquids to a simmer in a small to medium skillet and slide in the chicken breast meat. Gently poach the chicken 10 minutes, turning once about after 5 minutes. While chicken poaches, heat a second medium skillet over medium low heat. To hot skillet, add extra-virgin olive oil and garlic and onion and gently saute until chicken is ready to come out of poaching liquids. Combine the next 5 ingredients in a medium bowl and reserve. When the chicken has cooked through, add 2 ladles of the cooking liquid to the bowl, combining with the sauces, spices, brown sugar and tomato paste. Once the liquids and seasonings are combined, remove chicken, slice it, and transfer to the medium bowl. Using 2 forks, shred the chicken and combine with the liquids. Add the shredded chicken to the onions and garlic and combine well. Simmer together 5 to 10 minutes, using extra cooking liquids to make your chicken as saucy as you like. Combine sour and sweet pickles in a small bowl. Split rolls and fill with scoops of shredded chicken. Top with pickle relish and serve.
Amy - amylz
Recipe courtesy Rachael Ray
1 cup chicken stock
1 bottle Mexican beer
4 pieces, 6 ounces each boneless, skinless chicken breast
2 tablespoons extra-virgin olive oil,
2 cloves garlic, chopped
1 medium onion, peeled and finely chopped
2 tablespoons Worcestershire sauce,
1 tablespoon hot sauce (recommended: Tabasco)
2 tablespoons grill seasoning blend
3 tablespoons dark brown sugar
4 tablespoons tomato paste
1 large sour deli pickle, chopped
6 to 8 slices sweet bread and butter pickles, chopped
6 soft sammy buns, such as soft burger rolls, split
Bring liquids to a simmer in a small to medium skillet and slide in the chicken breast meat. Gently poach the chicken 10 minutes, turning once about after 5 minutes. While chicken poaches, heat a second medium skillet over medium low heat. To hot skillet, add extra-virgin olive oil and garlic and onion and gently saute until chicken is ready to come out of poaching liquids. Combine the next 5 ingredients in a medium bowl and reserve. When the chicken has cooked through, add 2 ladles of the cooking liquid to the bowl, combining with the sauces, spices, brown sugar and tomato paste. Once the liquids and seasonings are combined, remove chicken, slice it, and transfer to the medium bowl. Using 2 forks, shred the chicken and combine with the liquids. Add the shredded chicken to the onions and garlic and combine well. Simmer together 5 to 10 minutes, using extra cooking liquids to make your chicken as saucy as you like. Combine sour and sweet pickles in a small bowl. Split rolls and fill with scoops of shredded chicken. Top with pickle relish and serve.
Mexican Lasagna
Mexican Lasagna
This dish freezes and reheats exceptionally well, which makes it perfect for double batches. Makes 1 9×13″ pan, or about 12 servings. If you prefer a bit more spice (I do), you can up the taco seasoning to 1 1/2-2 packets.
- 1 lb ground turkey or ground beef
- 1 (15 ounce) can fire-roasted tomatoes with green chiles
- 1/2 cup water
- 1 packet taco seasoning
- 2 (4 ounce) cans diced green chiles
- 2 (14 ounce) cans refried beans
- 1 (6 ounce) can sliced black olives
- 8 large flour tortillas (preferably handmade—most better grocers will carry them)
- 1 1/2 cups grated pepper jack cheese
- 1 1/2 cups grated sharp cheddar cheese
- sour cream for serving (optional)
Preheat oven to 425F. In a large skillet, brown ground meat. Drain fat. Add tomatoes, taco seasoning and water. Simmer over medium heat, stirring occasionally, for 5 minutes or until most of the liquid has evaporated. Remove from heat.
In a bowl, combine the refried beans, diced green chiles and black olives. Stir. Blend the two grated cheeses together in a separate bowl.
Coat a 9×13 baking dish with cooking spray. Spread half of the bean mixture evenly into the bottom of the pan. Cover with two of the flour tortillas. Spread with a third of the cheese mixture, then cover with half of the meat mixture. Cover with tortillas once again, then layer the remaining beans, two more tortillas, 1/3 of the cheese, the remaining meat mixture, the remaining tortillas, and the remaining cheese. Bake for 15 minutes or until heated through and bubbly. Let cool 5 minutes before serving. Top with a dollop of sour cream if desired
Kitty’s Kick-Ass Refried Beans
Kitty’s Kick-Ass Refried Beans
Sharon via myhusbandhatesveggies.com
2 cans pinto beans, drained and rinsed
1/2 large sweet red pepper, diced
1/2 sweet onion, diced
2 cloves minced garlic
1-2 canned chipotle peppers, in adobo sauce, finely chopped
ground cumin, chili powder, Adobo powder – to taste
1/2 cup stock (chicken or veggie, water if no stock on hand)
1) Saute the peppers and onions in some olive oil, adding the garlic after a few minutes. Add your ground seasonings, giving them a few minutes to toast. Add the chipotles (one for mild, 2 or more for spicy, but remember, a little goes a long way!). Allow chipotles a minute or so to incorporate with the veggies.
2) Stir in the beans.
3) Add stock or water, partially cover, and leave on medium low heat for 15-20 minutes, or until liquid has mostly absorbed.
4) Using a potato masher, mash the mixture until it is almost smooth, but leaving the appearance of crushed beans. You may either serve it as-is, OR, what I like to do is:
5) Spoon mixture into a small casserole dish, cover mixture with shredded cheddar cheese, and place in a 300 degree oven, covered for 10 – 15 minutes. Mmmm…
Sharon via myhusbandhatesveggies.com
2 cans pinto beans, drained and rinsed
1/2 large sweet red pepper, diced
1/2 sweet onion, diced
2 cloves minced garlic
1-2 canned chipotle peppers, in adobo sauce, finely chopped
ground cumin, chili powder, Adobo powder – to taste
1/2 cup stock (chicken or veggie, water if no stock on hand)
1) Saute the peppers and onions in some olive oil, adding the garlic after a few minutes. Add your ground seasonings, giving them a few minutes to toast. Add the chipotles (one for mild, 2 or more for spicy, but remember, a little goes a long way!). Allow chipotles a minute or so to incorporate with the veggies.
2) Stir in the beans.
3) Add stock or water, partially cover, and leave on medium low heat for 15-20 minutes, or until liquid has mostly absorbed.
4) Using a potato masher, mash the mixture until it is almost smooth, but leaving the appearance of crushed beans. You may either serve it as-is, OR, what I like to do is:
5) Spoon mixture into a small casserole dish, cover mixture with shredded cheddar cheese, and place in a 300 degree oven, covered for 10 – 15 minutes. Mmmm…
Saturday, February 5, 2011
Brisket Sandwiches
Brisket Sandwiches
2 large onions, thinly sliced and divided
1 (3 pound - 3.5 pounthe otherd) beef brisket
1 teaspoon ground pepper
1/4 teaspoon salt
2 tablespoons flour
1 (12oz) bottle chili sauce
1/2 cup beer or good quality dry ginger ale
2 tablespoons brown sugar
1 tablespoon prepared horseradish
1 tablespoon minced garlic (about 6 cloves)
5 submarine rolls, split and toasted
2 large onions, thinly sliced and divided
1 (3 pound - 3.5 pounthe otherd) beef brisket
1 teaspoon ground pepper
1/4 teaspoon salt
2 tablespoons flour
1 (12oz) bottle chili sauce
1/2 cup beer or good quality dry ginger ale
2 tablespoons brown sugar
1 tablespoon prepared horseradish
1 tablespoon minced garlic (about 6 cloves)
5 submarine rolls, split and toasted
Place half of onion rings in bottom of a 4-quart electric slow cooker. Trim fat from meat, and cut into large pieces to fit in slow cooker; sprinkle with pepper and salt. Dredge meat in flour; place on top of onion, sprinkling with any remaining flour. Add remaining half of onion.
Combine chili sauce and next 4 ingredients in a medium bowl, stirring well. Pour over meat mixture. Cover and cook on high 4 to 5 hours or until meat is tender. Remove brisket, and replace slow cooker cover.
Shred beef, using 2 forks; return meat to hot liquid in slow cooker, stirring well. Spoon meat mixture over toasted roll halves.
Jamaican Jerk Chicken
Jamaican Jerk Chicken
Ingredients
• 6 skinless, boneless chicken breast halves - cut into chunks
• 4 limes, juiced
• 1 cup water
• 2 teaspoons ground allspice
• 1/2 teaspoon ground nutmeg
• 1 teaspoon salt
• 1 teaspoon brown sugar
• 2 teaspoons dried thyme
• 1 teaspoon ground ginger
• 1 1/2 teaspoons ground black pepper
• 2 tablespoons vegetable oil
• 2 onions, chopped
• 1 1/2 cups chopped green onions
• 6 cloves garlic, chopped
• 2 habanero peppers, chopped
Directions
1. Place chicken in a medium bowl. Cover with lime juice and water. Set aside.
2. In a blender or food processor, place allspice, nutmeg, salt, brown sugar, thyme, ginger, black pepper and vegetable oil. Blend well, then mix in onions, green onions, garlic and habanero peppers until almost smooth.
3. Pour most of the blended marinade mixture into bowl with chicken, reserving a small amount to use as a basting sauce while cooking. Cover, and marinate in the refrigerator for at least 2 hours.
4. Preheat an outdoor grill for medium heat.
5. Brush grill grate with oil. Cook chicken slowly on the preheated grill. Turn frequently, basting often with remaining marinade mixture. Cook to desired doneness.
From here.
Ingredients
• 6 skinless, boneless chicken breast halves - cut into chunks
• 4 limes, juiced
• 1 cup water
• 2 teaspoons ground allspice
• 1/2 teaspoon ground nutmeg
• 1 teaspoon salt
• 1 teaspoon brown sugar
• 2 teaspoons dried thyme
• 1 teaspoon ground ginger
• 1 1/2 teaspoons ground black pepper
• 2 tablespoons vegetable oil
• 2 onions, chopped
• 1 1/2 cups chopped green onions
• 6 cloves garlic, chopped
• 2 habanero peppers, chopped
Directions
1. Place chicken in a medium bowl. Cover with lime juice and water. Set aside.
2. In a blender or food processor, place allspice, nutmeg, salt, brown sugar, thyme, ginger, black pepper and vegetable oil. Blend well, then mix in onions, green onions, garlic and habanero peppers until almost smooth.
3. Pour most of the blended marinade mixture into bowl with chicken, reserving a small amount to use as a basting sauce while cooking. Cover, and marinate in the refrigerator for at least 2 hours.
4. Preheat an outdoor grill for medium heat.
5. Brush grill grate with oil. Cook chicken slowly on the preheated grill. Turn frequently, basting often with remaining marinade mixture. Cook to desired doneness.
From here.
Chocolate Nutella Cookies
Chocolate Nutella Cookies
1-1/4 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon salt
2/3 cup dutch-process cocoa
1/2 cup unsalted butter, at room temperature
1/2 cup granulated sugar
1/2 cup dark brown sugar
1-1/2 teaspoons vanilla
1/2 teaspoon hazelnut extract
1/3 cup Nutella
1/3 cup milk
1. Whisk together flour, salt, baking powder, and cocoa, set aside. In the bowl of a stand mixer, add the butter and sugars. Beat on medium speed until smooth and creamy, about two minutes. Add the vanilla and hazelnut extract and beat until extracts disappear. Add the Nutella and mix until batter is smooth.
2. Add the flour mixture in 2 batches, alternately with the milk in one batch, mixing well. Chill dough for at least 15 minutes before baking. You can make the dough a few days in advance, just wrap it in plastic wrap and store in the refrigerator.
3. When you are ready to bake the cookies, preheat the oven to 325 degrees F. Line two baking sheets with a silicone baking mat or parchment paper. Take a tablespoon of cookie dough and roll it into a ball. Place on lined baking sheets and gently press down on the dough ball. Continue making dough balls until the cookie sheets are filled-leave two inches in between cookies.
4. Bake cookies for 10-11 minutes or until soft, but starting to set. Remove cookies from the oven and let cool on baking sheets for 2 minutes. Transfer to a cooling rack and let cool completely.
Makes about 3 dozen cookies
From here.
1-1/4 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon salt
2/3 cup dutch-process cocoa
1/2 cup unsalted butter, at room temperature
1/2 cup granulated sugar
1/2 cup dark brown sugar
1-1/2 teaspoons vanilla
1/2 teaspoon hazelnut extract
1/3 cup Nutella
1/3 cup milk
1. Whisk together flour, salt, baking powder, and cocoa, set aside. In the bowl of a stand mixer, add the butter and sugars. Beat on medium speed until smooth and creamy, about two minutes. Add the vanilla and hazelnut extract and beat until extracts disappear. Add the Nutella and mix until batter is smooth.
2. Add the flour mixture in 2 batches, alternately with the milk in one batch, mixing well. Chill dough for at least 15 minutes before baking. You can make the dough a few days in advance, just wrap it in plastic wrap and store in the refrigerator.
3. When you are ready to bake the cookies, preheat the oven to 325 degrees F. Line two baking sheets with a silicone baking mat or parchment paper. Take a tablespoon of cookie dough and roll it into a ball. Place on lined baking sheets and gently press down on the dough ball. Continue making dough balls until the cookie sheets are filled-leave two inches in between cookies.
4. Bake cookies for 10-11 minutes or until soft, but starting to set. Remove cookies from the oven and let cool on baking sheets for 2 minutes. Transfer to a cooling rack and let cool completely.
Makes about 3 dozen cookies
From here.
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