1 lb ground italian sausage
1 c mushrooms
1 T of salt, pepper, red pepper flakes ( whatever you like)
Saute above ingredients while using a food processor to dice caroost, celery and onions.
1/2- 1 c of carrots blended/diced
1/2-1 c celery blended/diced
1/2- 1 c white onion blended/diced
1 T olive oil
2 T basil
1 T sugar
8 cans of stewed tomatoes ( whole)
2 cans of tomato paste
Saute sausage, onions and mushrooms until brown and tender in large sauce pan. Add diced carrots, celery. Add sesaonings, except basil. and cook until carrots are soft. Add tomatoes and juice from cans, for a smooth red sauce puree all tomatoes together. ALlow sauce to simmer 2-5 hours on low, sauce will reduce by 1/3 add basil right before serving. Simmer with out lid on pan. This freezes well.
Tuesday, May 26, 2009
Olive Gardens Stuffed Parmesan Chicken
Cheese Stuffing:
1 c mozarella cheese shredded
1/4 c parmesean cheese grated
1/2 c breadcrumbs
1 tsp fresh garlic, minced
1/4 tsp red pepper flakes, crushed
2 T sundreied tomatos
1/3 c green onions sliced thinly
3/4 c sour cream
1/2 tsp salt
1/2 tsp black pepper
Sauce:
1 small onion thinly sliced
8 fl oz heavy crfeam
1 c marsala wine
1 lb button mushrooms slices ( 6 cups)
salt and pepper to taste
2 lbs boneless chicken breasts
4 oz olive oil
2 cups flour
Heat oven to 350
1- combine all ingredients in mixing bowl for stuffing.
2- butterfly thickest section of chicken breasts to create 2 lobes , pounmd breasts until 1/4 to 1/2 inch thick.
3- place flattened chicken on plate and place stuffing on each, press stuffing down so it resembles a hockey puck.
4. Fold over other lobe of chicken breast
5. heat skillet over medium heat
6. add olive oil
7 place flour in shallow pand and season to taste with salt and pepper
8. Dredge stuffed chicken breasts in flour
9 saute chicken breast in oil until each side is golden brown
10 remove chcken and place in baking dish
11- bake for 10-2- minutes or until juices run clear and center of chicken reaches 165
12- add onions to skillet and stir to loosen chicken drippings, after 2 minutes add mushrooms, and saute until onions are clear.
13- add Chicken stock to deglaze pan
14- add cream simmer on low heat until reduced to half and sauce is thickened. You can season sauce with garlic or salt and pepper. Add 1/2 to 1 cup marsala wine and let alcohol cook out. simmer until thick.
15- place chcine on plate and top with sauce.
16 Serve with garlic mashed potatoes
2
1 c mozarella cheese shredded
1/4 c parmesean cheese grated
1/2 c breadcrumbs
1 tsp fresh garlic, minced
1/4 tsp red pepper flakes, crushed
2 T sundreied tomatos
1/3 c green onions sliced thinly
3/4 c sour cream
1/2 tsp salt
1/2 tsp black pepper
Sauce:
1 small onion thinly sliced
8 fl oz heavy crfeam
1 c marsala wine
1 lb button mushrooms slices ( 6 cups)
salt and pepper to taste
2 lbs boneless chicken breasts
4 oz olive oil
2 cups flour
Heat oven to 350
1- combine all ingredients in mixing bowl for stuffing.
2- butterfly thickest section of chicken breasts to create 2 lobes , pounmd breasts until 1/4 to 1/2 inch thick.
3- place flattened chicken on plate and place stuffing on each, press stuffing down so it resembles a hockey puck.
4. Fold over other lobe of chicken breast
5. heat skillet over medium heat
6. add olive oil
7 place flour in shallow pand and season to taste with salt and pepper
8. Dredge stuffed chicken breasts in flour
9 saute chicken breast in oil until each side is golden brown
10 remove chcken and place in baking dish
11- bake for 10-2- minutes or until juices run clear and center of chicken reaches 165
12- add onions to skillet and stir to loosen chicken drippings, after 2 minutes add mushrooms, and saute until onions are clear.
13- add Chicken stock to deglaze pan
14- add cream simmer on low heat until reduced to half and sauce is thickened. You can season sauce with garlic or salt and pepper. Add 1/2 to 1 cup marsala wine and let alcohol cook out. simmer until thick.
15- place chcine on plate and top with sauce.
16 Serve with garlic mashed potatoes
2
Honey Glazed Pork Chops
2lbs boneless pork chops
1/3 c flour
1/2 tsp garlic powder
salt and pepper to taste
4 T butter
1/4 c honey
3 T brown sugar
3 T lemon juice
2 T soy sauce
1/2 tsp ginger
Heat oven to 350 In ahallow dish combine flour and garlic powder, salt and pepper. Dip each pork chop into coat evenly.
Melt 2 T butter in shallow baking dish large enough for pork to be in a single layer. Arrange shops in pan and bake for 25-40 minutes, Don';t over cook.
meanwhile in sauce pan melt remaining butter and honey , lemon juice, and soy sauce and ginger. Aftger pork in done pour sauce evenly over chops and bake another 20 minutes, basting frequesntly. Servce over rice. If you like lots of sauce double it.
1/3 c flour
1/2 tsp garlic powder
salt and pepper to taste
4 T butter
1/4 c honey
3 T brown sugar
3 T lemon juice
2 T soy sauce
1/2 tsp ginger
Heat oven to 350 In ahallow dish combine flour and garlic powder, salt and pepper. Dip each pork chop into coat evenly.
Melt 2 T butter in shallow baking dish large enough for pork to be in a single layer. Arrange shops in pan and bake for 25-40 minutes, Don';t over cook.
meanwhile in sauce pan melt remaining butter and honey , lemon juice, and soy sauce and ginger. Aftger pork in done pour sauce evenly over chops and bake another 20 minutes, basting frequesntly. Servce over rice. If you like lots of sauce double it.
Wednesday, May 20, 2009
Paremesan Chicken
2 C grated parmesan cheese
2 T parsley
2 t oregeno
2 t paprika
1 t salt
1 tsp pepper
1 c butter melted
6 boneless chicken breasts
Mozzarella cheese
Combine paremesan cheese and all spices in dish. Dip chicken in butter and coat with cheese mixture. Plae in baking dish sprayed with cooking spray. Make uncovered at 35 for 30 minutes. Aprinkle chicken with mozzarella cheese and bake until melted. Serve with speaghetti sauce adn noodles
1 lb speghetti noodles
speghetti sauce
2 T parsley
2 t oregeno
2 t paprika
1 t salt
1 tsp pepper
1 c butter melted
6 boneless chicken breasts
Mozzarella cheese
Combine paremesan cheese and all spices in dish. Dip chicken in butter and coat with cheese mixture. Plae in baking dish sprayed with cooking spray. Make uncovered at 35 for 30 minutes. Aprinkle chicken with mozzarella cheese and bake until melted. Serve with speaghetti sauce adn noodles
1 lb speghetti noodles
speghetti sauce
BBQ Pork Ribs
4 lbs. boneless pork ribs or Ribs with bone
Montreal Steak Seasoning ( makes it spicey don't use too much!)
BBQ Suace: can make the day before and refirgerate to give flavors chance to blend
1/2 cup chili sauce
1/2 cup hoisin sauce
1/4 cup brown sugar
3/4 tesapoons allspice
Season ribs with the steak seasoning and place in a slow cooker. Cook on low for 5-7 hours, or 3-5 hours on medium heat, until tender. Remove ribs from slow cooker and drain excess grease and liquid.
Option 1:
Put ribs back in cooker. For the BBQ sauce, mix all remaining ingredients in a small bowl until well blended. Add the homemade BBQ sauce to the crock pot with the ribs. Let simmer for another hour until sauce is warmed through .
Option 2:
Heat the grill and grill ribs over medium heat 10 - 12 minutes Turn ribs ofter baste with sauce frequently.
Montreal Steak Seasoning ( makes it spicey don't use too much!)
BBQ Suace: can make the day before and refirgerate to give flavors chance to blend
1/2 cup chili sauce
1/2 cup hoisin sauce
1/4 cup brown sugar
3/4 tesapoons allspice
Season ribs with the steak seasoning and place in a slow cooker. Cook on low for 5-7 hours, or 3-5 hours on medium heat, until tender. Remove ribs from slow cooker and drain excess grease and liquid.
Option 1:
Put ribs back in cooker. For the BBQ sauce, mix all remaining ingredients in a small bowl until well blended. Add the homemade BBQ sauce to the crock pot with the ribs. Let simmer for another hour until sauce is warmed through .
Option 2:
Heat the grill and grill ribs over medium heat 10 - 12 minutes Turn ribs ofter baste with sauce frequently.
Chicken Cordon Bleau
3 chicken Breast
1 can cream of Mushroom soup
3/4 c mayo
1 Tb Lemon Juice
1/2 TB curry
Sliced swiss cheese
sliced Ham ( 6 slices)
In Casserole dish combine soup and mayo and lemon juice with curry powder.
Cut chicken breasts in half ( butterfly) and lay two slices of ham and a slice of cheese inside. Close back up and place in dish cover with sauce. Lay additional slices of cheese on top of chicken breasts. Cook at 350 for 25 minutes serve over rice
1 can cream of Mushroom soup
3/4 c mayo
1 Tb Lemon Juice
1/2 TB curry
Sliced swiss cheese
sliced Ham ( 6 slices)
In Casserole dish combine soup and mayo and lemon juice with curry powder.
Cut chicken breasts in half ( butterfly) and lay two slices of ham and a slice of cheese inside. Close back up and place in dish cover with sauce. Lay additional slices of cheese on top of chicken breasts. Cook at 350 for 25 minutes serve over rice
Sunday, May 3, 2009
Beach Street Lemon Chicken Linguini
1 lb linguini
1/2 c olive oil
zewst from one lemon
juice from one lemon
1/2 c chopped green onion
1/4 c parsley
salt and pepper
parmesan cheese
Marinade:
1/2 cup olive oil
1 clove garlic
2 T cajun seasoning
1 T lemon juice
2 T minced parsely
3 T brown sugar
1 T soy sauce
3 chicken breasts sliced ( or 16 large shrimp)
Comine marinade ingredients in a ziploc bag, add chicken. refrigerate for 1-12 hours. Cook marinated chicken in skillet with all juices, until chicken is done.
Cook linguini in salted water, drain and rinse. COmbine first 5 ingredients in bowl and add pasta and toss to coat. Sprinkle with slat and pepper. Toss in permesan cheese. Serve chicken with juices over linguini. Delicious!
1/2 c olive oil
zewst from one lemon
juice from one lemon
1/2 c chopped green onion
1/4 c parsley
salt and pepper
parmesan cheese
Marinade:
1/2 cup olive oil
1 clove garlic
2 T cajun seasoning
1 T lemon juice
2 T minced parsely
3 T brown sugar
1 T soy sauce
3 chicken breasts sliced ( or 16 large shrimp)
Comine marinade ingredients in a ziploc bag, add chicken. refrigerate for 1-12 hours. Cook marinated chicken in skillet with all juices, until chicken is done.
Cook linguini in salted water, drain and rinse. COmbine first 5 ingredients in bowl and add pasta and toss to coat. Sprinkle with slat and pepper. Toss in permesan cheese. Serve chicken with juices over linguini. Delicious!
Fettuccini Alfredo Chicken/Sausage Pizza
1 pizza dough recipe ( see below)
1 1/2 c ranch dressing
1 T garlic cloves
2 t basil
1/2 c shredded parmesean cheese
2 lbs cooked chicken or sausage
Green onions
vegetables ( mushrroms zucchini, yellow squash, onions, slice thin
Tomatoes diced small
Mozzarella cheese
Preheat oven 400. Roll out crust. Mix first 4 ingredients together in bowl. Spread over crust. Saute meat and add veggies till soft. Place meat and veggies on pizza then sprinkle with cheese. Make at 400 until golden brown. makes 2 pizza's.
Pizza Dough
1 c. and 2 T. Hot tap water
2 T. Olive oil or vegetable oil
3 c. flour1
t. sugar
3 t. salt
2 ½ t. yeast
Make sure you add the Hot tap water, yeast and sugar together. Allow to grow 5 minutes. Then slowly add the flour one cup at a time until each cup has been incorporated, and add the salt after the first cup of flour. You may not need to add all of the flour. Touch dough to make sure it is soft and bouncy to the touch. When it is, mix and let rise until it doubles in size. For more Italian flavor add basil and garlic powder to the dough. This recipe also makes great breadsticks or cheese bread
1 1/2 c ranch dressing
1 T garlic cloves
2 t basil
1/2 c shredded parmesean cheese
2 lbs cooked chicken or sausage
Green onions
vegetables ( mushrroms zucchini, yellow squash, onions, slice thin
Tomatoes diced small
Mozzarella cheese
Preheat oven 400. Roll out crust. Mix first 4 ingredients together in bowl. Spread over crust. Saute meat and add veggies till soft. Place meat and veggies on pizza then sprinkle with cheese. Make at 400 until golden brown. makes 2 pizza's.
Pizza Dough
1 c. and 2 T. Hot tap water
2 T. Olive oil or vegetable oil
3 c. flour1
t. sugar
3 t. salt
2 ½ t. yeast
Make sure you add the Hot tap water, yeast and sugar together. Allow to grow 5 minutes. Then slowly add the flour one cup at a time until each cup has been incorporated, and add the salt after the first cup of flour. You may not need to add all of the flour. Touch dough to make sure it is soft and bouncy to the touch. When it is, mix and let rise until it doubles in size. For more Italian flavor add basil and garlic powder to the dough. This recipe also makes great breadsticks or cheese bread
Baked French Toast
1 (1 pound) loaf French bread, cut diagonally in 1 inch slices
8 eggs
2 cups milk
1 cup half-and-half cream
2 teaspoons vanilla extract
1/4 teaspoon ground cinnamon
3/4 cup butter
1 1/3 cups brown sugar
3 tablespoons light corn syrup
DIRECTIONS Butter a 9x13 inch baking dish. Arrange the slices of bread in the bottom. In a large bowl, beat together eggs, milk, cream, vanilla and cinnamon. Pour over bread slices, cover, and refrigerate overnight. The next morning, preheat oven to 350 degrees F (175 degrees C). In a small saucepan, combine butter, brown sugar and corn syrup; heat until bubbling. Pour over bread and egg mixture. Bake in preheated oven, uncovered, for 40 minutes
8 eggs
2 cups milk
1 cup half-and-half cream
2 teaspoons vanilla extract
1/4 teaspoon ground cinnamon
3/4 cup butter
1 1/3 cups brown sugar
3 tablespoons light corn syrup
DIRECTIONS Butter a 9x13 inch baking dish. Arrange the slices of bread in the bottom. In a large bowl, beat together eggs, milk, cream, vanilla and cinnamon. Pour over bread slices, cover, and refrigerate overnight. The next morning, preheat oven to 350 degrees F (175 degrees C). In a small saucepan, combine butter, brown sugar and corn syrup; heat until bubbling. Pour over bread and egg mixture. Bake in preheated oven, uncovered, for 40 minutes
Orange Glazed Carrots
2 c. baby carrots
2 T. butter
½ t. sugar
1 T. cornstarch
¼ t. salt
¼ c. orange juice concentrate
1 c. water
Parsley (for garnish)
Put carrots in saucepan filled with 1 inch of water. Bring to boil. Lower heat and cover. Cook for 10 minutes. Drain and place in baking dish. Melt butter in saucepan. Blend in sugar, cornstarch and salt. Gradually stir in orange juice and water. Bring to boil.Cook, stirring constantly until thickened. Pour over carrots. Bake at 350 for 30 minutes
2 T. butter
½ t. sugar
1 T. cornstarch
¼ t. salt
¼ c. orange juice concentrate
1 c. water
Parsley (for garnish)
Put carrots in saucepan filled with 1 inch of water. Bring to boil. Lower heat and cover. Cook for 10 minutes. Drain and place in baking dish. Melt butter in saucepan. Blend in sugar, cornstarch and salt. Gradually stir in orange juice and water. Bring to boil.Cook, stirring constantly until thickened. Pour over carrots. Bake at 350 for 30 minutes
Creamy Tarragon Chicken
6 boneless skinless chicken breasts
2 T. butter
Salt & pepper
½ c. chopped onion
1 clove garlic, minced
1 T. tarragon
¼ c. flour
1 ½ c. cold water
1 c. sliced mushrooms
1 c. cream
Melt butter in skillet. Add chicken breasts. Sprinkle with salt and pepper and cook on medium heat about 5 minutes on each side. Sprinkle onion, garlic and tarragon over chicken and cook for another 5 minutes. Whisk together flour and water until smooth. Pour over chicken. Add mushrooms and cook for about 10 minutes until mixture thickens. Stir in cream and cook until misture just starts to bubble. Serve with mashed potatoes.
2 T. butter
Salt & pepper
½ c. chopped onion
1 clove garlic, minced
1 T. tarragon
¼ c. flour
1 ½ c. cold water
1 c. sliced mushrooms
1 c. cream
Melt butter in skillet. Add chicken breasts. Sprinkle with salt and pepper and cook on medium heat about 5 minutes on each side. Sprinkle onion, garlic and tarragon over chicken and cook for another 5 minutes. Whisk together flour and water until smooth. Pour over chicken. Add mushrooms and cook for about 10 minutes until mixture thickens. Stir in cream and cook until misture just starts to bubble. Serve with mashed potatoes.
Southwestern Egg Rolls
2 chicken breasts diced
2 T green onion, minced
1/4 c white onion, minced
1 can corn
1 can black beans
2 t spinach sliced thin
1 sm can gren chilies
1/2 T parsley
1/2 t cumin
1 t chili powder
1/4 t salt
dash of cayenne pepper
1 c monterey Jack cheese
flour tortillas
Avacado-ranch dippin sauce:
1 c ranch ( i make it from a packet)
1 whole avacado, mashed
1 tsp minced onion
salt & pepper
Blend together in blender.
Cook chicken and dice. In large bowl mix all ongredients together. aute all ingredients with chicken until war, Remove from heat and add shredded cheese. Mix well. Warm tortillas. Place 1/2 c mixutre inside tortilla. Fold together so mixture can not escape. Place in Panni grill or geroge forman to grill and melt cheese. You can also make like a grilled cheese and jus tput something heavy on top of egg roll to grill. Slice in half and serve with dipping sauce.
2 T green onion, minced
1/4 c white onion, minced
1 can corn
1 can black beans
2 t spinach sliced thin
1 sm can gren chilies
1/2 T parsley
1/2 t cumin
1 t chili powder
1/4 t salt
dash of cayenne pepper
1 c monterey Jack cheese
flour tortillas
Avacado-ranch dippin sauce:
1 c ranch ( i make it from a packet)
1 whole avacado, mashed
1 tsp minced onion
salt & pepper
Blend together in blender.
Cook chicken and dice. In large bowl mix all ongredients together. aute all ingredients with chicken until war, Remove from heat and add shredded cheese. Mix well. Warm tortillas. Place 1/2 c mixutre inside tortilla. Fold together so mixture can not escape. Place in Panni grill or geroge forman to grill and melt cheese. You can also make like a grilled cheese and jus tput something heavy on top of egg roll to grill. Slice in half and serve with dipping sauce.
Honey Lime Chicken Enchiladas
6 T honey
5 T lime juice
1 T chili powder
1/2 t garlic powder
1 t salt
1.5 lbs chicken breasts
1 can black beans
8-10 tortillas
1 lb monterey Jack cheese shredded
16 oz can greenn enchiladad sauce
1 c cream ( whole milk)
Mix first 4 ingredients together and set aside. Place chicken breast in pan and season with Montreal seasoning. Cook until nearly done, add honey lime mixture into pan dand shred chicken. Sauter until chicken is conmpletely cooked through. Pour 1/2 can of enchilada sauce into bottom of pan. Fill tortillas with beans, chicken, and cheese. Mix reamaing enchilada sauce with milk and leftover sauces from chicken. Pour on top of Enchiladas. ( they will be swimming in liquid) cover with cheese and cook at 350 for 30 minutes.
5 T lime juice
1 T chili powder
1/2 t garlic powder
1 t salt
1.5 lbs chicken breasts
1 can black beans
8-10 tortillas
1 lb monterey Jack cheese shredded
16 oz can greenn enchiladad sauce
1 c cream ( whole milk)
Mix first 4 ingredients together and set aside. Place chicken breast in pan and season with Montreal seasoning. Cook until nearly done, add honey lime mixture into pan dand shred chicken. Sauter until chicken is conmpletely cooked through. Pour 1/2 can of enchilada sauce into bottom of pan. Fill tortillas with beans, chicken, and cheese. Mix reamaing enchilada sauce with milk and leftover sauces from chicken. Pour on top of Enchiladas. ( they will be swimming in liquid) cover with cheese and cook at 350 for 30 minutes.
Scalloped Potatoes
6-8 russet potatoes cooked and sliced
6 T butter
6 T flour
4 c milk
3 t salt
Garlic powder
2 1/4 c grated cheese
Parsley
Slice potatoes that have been cooked and peeled. Season with salt, pepper and garlic powder. Melt butter and flour in sauce pan until bubbles. Gradually add milk until mixtrue thickens over low heat. Add Salt Stir in 1/4 cup grated cheese into milk. Pour mixture over potatoes, toss until coated. Put into 9 x 13 dish. Sprinkle parsley and 2 more cups of cheese on top and bake at 350 until sauce is bubbly.
6 T butter
6 T flour
4 c milk
3 t salt
Garlic powder
2 1/4 c grated cheese
Parsley
Slice potatoes that have been cooked and peeled. Season with salt, pepper and garlic powder. Melt butter and flour in sauce pan until bubbles. Gradually add milk until mixtrue thickens over low heat. Add Salt Stir in 1/4 cup grated cheese into milk. Pour mixture over potatoes, toss until coated. Put into 9 x 13 dish. Sprinkle parsley and 2 more cups of cheese on top and bake at 350 until sauce is bubbly.
Philly Steak Sandwiches
1 pot roast 2 to 4 lbs
Montreal steak seasoning
1 green pepper
1 red bell pepper
1 medium onion sliced
mozzarella slices
1 mccormick au Ju sauce Packet
Rolls
In crockpot dissolve Au Ju packet in 3 cups water then add roast seasoned with Montreal seasoning. Cook on low 6 hours One hour before eating shred the beef and slice pepper and onions, add to crockpot. When it is finished remove meat and veggies, place cheese on buns and put under broiler until cheese melts. FIll rolls with meat and veggies. then divide AuJus sauce for dipping.
Montreal steak seasoning
1 green pepper
1 red bell pepper
1 medium onion sliced
mozzarella slices
1 mccormick au Ju sauce Packet
Rolls
In crockpot dissolve Au Ju packet in 3 cups water then add roast seasoned with Montreal seasoning. Cook on low 6 hours One hour before eating shred the beef and slice pepper and onions, add to crockpot. When it is finished remove meat and veggies, place cheese on buns and put under broiler until cheese melts. FIll rolls with meat and veggies. then divide AuJus sauce for dipping.
Saturday, May 2, 2009
Coconut Chicken Curry
2 lbs Chicken breast cut into strips or chunks
1 med onion diced
1 t salt
1/2 t pepper
1 1/2 T oil
2 T curry
1 t paprika
2 cloves garlic
2 red potatoes cut into chunks
1/2 c carrots sliced thin
1 14 oz can coconut milk
1 14.5 oz can stewed tomatoes
6 T brown sugar
Rice cooked
Saute chicken and onion in oil. Season with salt, pepper garlic, and curry. Cook intil onions are clear and chicken is nearly cooked through. Add diced potatoes and carrots to pan. Saute for a few minutesa nd then add the can of coconut milk and brown sugar. Then add the tomatoes. You can break tomates up if you don't like large chunks. Cover and simmer stirring occasionally for about 30 minutes or intil sauce thicken. Serve with Jasmine rice.
1 med onion diced
1 t salt
1/2 t pepper
1 1/2 T oil
2 T curry
1 t paprika
2 cloves garlic
2 red potatoes cut into chunks
1/2 c carrots sliced thin
1 14 oz can coconut milk
1 14.5 oz can stewed tomatoes
6 T brown sugar
Rice cooked
Saute chicken and onion in oil. Season with salt, pepper garlic, and curry. Cook intil onions are clear and chicken is nearly cooked through. Add diced potatoes and carrots to pan. Saute for a few minutesa nd then add the can of coconut milk and brown sugar. Then add the tomatoes. You can break tomates up if you don't like large chunks. Cover and simmer stirring occasionally for about 30 minutes or intil sauce thicken. Serve with Jasmine rice.
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