I had this at a scrapbooking event. It was so yummy!
1 cup butter (do not use margarine)
1 cup light brown sugar
1 (11 oz) package chocolate chips (1 1/2 cups)
40 saltine crackers
1 cup chopped walnuts or pecan (optional)
non-stick cooking spray
Preheat oven to 350.
Line jelly roll pan with foil and spray with non-stick spray. Lay crackers out flat on foil.
Melt brown sugar and butter until foamy (approx. 3 minutes). Pour over crackers and spread to coat.
Bake 10 minutes in 350-degree oven. Remove from oven.
While hot, sprinkle with chocolate chips, let soften and melt, then spread.
Sprinkle with nuts.
Let cool. Refrigerate until hardened.
Break into pieces like peanut brittle.
Sunday, October 30, 2011
Chicken and Rice with Broccoli and Cheddar
I thought this dish was delicious (and I am not a broccoli fan!). This recipe is from a cookbook titled, "The Best 30-Minute Recipes" from the editors of Cook's Illustrated.
Serves 4
4 boneless, skinless chicken breasts
Salt and pepper
1/2 cup all-purpose flour
3 tablespoons vegetable oil
1 onion, minced
1 1/2 cups instant white rice
3 garlic cloves, minced
1 1/2 cups low-sodium chicken broth
1 (10 oz) package frozen broccoli florets, thawed
1 cup shredded cheddar cheese
1 teaspoon Tabasco
1. Pat chicken dry with paper towels and season with salt and pepper. Dredge chicken in flour to coat and shake off excess. Heat 2 tablespoons of oil in 12-inch nonstick skillet over medium-high heat until just smoking. Brown chicken well on one side, about 5 minutes. Transfer chicken to plate and set aside.
2. Add remaining oil to skillet and return to medium-high heat until shimmering. Add onion and 1/2 teaspoon salt and cook until softened, about 5 minutes. Stir in rice and garlic and cook until fragrant, about 30 seconds.
3. Stir in broth, scraping up any browned bits. Nestle chicken into rice, browned side up. Cover and cook over medium-low heat until liquid is absorbed and thickest part of chicken registers 160 degrees on instant-read thermometer, about 10 minutes.
4. Transfer chicken to clean plate. Off heat, gently fold broccoli, 1/2 cup of cheddar, and Tabasco into rice and season with salt and pepper to taste. Sprinkle remaining 1/2 cup cheddar over top, cover, and let sit until cheese melts, about 2 minutes. Serve with chicken.
Got extra time?
If you don't have instant rice or if you would like to use long-grain rice, follow this method:
Sustitute 1 1/2 cups long-grain rice and increase broth to 4 1/2 cups. When tranferring chicken to plate in step 4, brush any rice off chicken back into skillet, then cover and continue to cook rice over medium-low heat, stirring occasionally, until liquid has been absorbed and rice is tender, about 15 minutes. Then add broccoli and cheddar off heat and continue with recipe as directed.
Serves 4
4 boneless, skinless chicken breasts
Salt and pepper
1/2 cup all-purpose flour
3 tablespoons vegetable oil
1 onion, minced
1 1/2 cups instant white rice
3 garlic cloves, minced
1 1/2 cups low-sodium chicken broth
1 (10 oz) package frozen broccoli florets, thawed
1 cup shredded cheddar cheese
1 teaspoon Tabasco
1. Pat chicken dry with paper towels and season with salt and pepper. Dredge chicken in flour to coat and shake off excess. Heat 2 tablespoons of oil in 12-inch nonstick skillet over medium-high heat until just smoking. Brown chicken well on one side, about 5 minutes. Transfer chicken to plate and set aside.
2. Add remaining oil to skillet and return to medium-high heat until shimmering. Add onion and 1/2 teaspoon salt and cook until softened, about 5 minutes. Stir in rice and garlic and cook until fragrant, about 30 seconds.
3. Stir in broth, scraping up any browned bits. Nestle chicken into rice, browned side up. Cover and cook over medium-low heat until liquid is absorbed and thickest part of chicken registers 160 degrees on instant-read thermometer, about 10 minutes.
4. Transfer chicken to clean plate. Off heat, gently fold broccoli, 1/2 cup of cheddar, and Tabasco into rice and season with salt and pepper to taste. Sprinkle remaining 1/2 cup cheddar over top, cover, and let sit until cheese melts, about 2 minutes. Serve with chicken.
Got extra time?
If you don't have instant rice or if you would like to use long-grain rice, follow this method:
Sustitute 1 1/2 cups long-grain rice and increase broth to 4 1/2 cups. When tranferring chicken to plate in step 4, brush any rice off chicken back into skillet, then cover and continue to cook rice over medium-low heat, stirring occasionally, until liquid has been absorbed and rice is tender, about 15 minutes. Then add broccoli and cheddar off heat and continue with recipe as directed.
Pasta Margherita
I loved this dish! It was easy to make and the leftovers (which I ate two nights later) were still really good. I don't know where I got this recipe.
4 servings.
8 ounces uncooked angel hair pasta
1/2 cup chopped fresh basil
1/4 cup chopped green onions (about 2)
1 teaspoon bottled minced garlic (I minced two garlic cloves)
1 (16 ounce) package cherry tomatoes, halved
1/2 cup shredded Parmesan cheese
2 teaspoons olive oil
1/2 teaspoon salt
1/2 teaspoon black pepper
1/2 cup diced fresh mozzarella
Cook pasta according to package directions, omitting salt and fat. Drain. Place in a large bowl.
While pasta cooks, combine basil, onions, garlic, and tomatoes in a food processor. Pulse 10 times or until coarsely chopped. Add Parmesan to pasta, stirring until cheese melts. Stir in tomato mixture, olive oil, salt, and pepper, toss gently to coat pasta. Top with mozzarella.
4 servings.
8 ounces uncooked angel hair pasta
1/2 cup chopped fresh basil
1/4 cup chopped green onions (about 2)
1 teaspoon bottled minced garlic (I minced two garlic cloves)
1 (16 ounce) package cherry tomatoes, halved
1/2 cup shredded Parmesan cheese
2 teaspoons olive oil
1/2 teaspoon salt
1/2 teaspoon black pepper
1/2 cup diced fresh mozzarella
Cook pasta according to package directions, omitting salt and fat. Drain. Place in a large bowl.
While pasta cooks, combine basil, onions, garlic, and tomatoes in a food processor. Pulse 10 times or until coarsely chopped. Add Parmesan to pasta, stirring until cheese melts. Stir in tomato mixture, olive oil, salt, and pepper, toss gently to coat pasta. Top with mozzarella.
Chicken Tortilla Casserole
Can I just say that I LOVE this dish! DELICIOUS! I feel like a traitor saying this, but I think this is better than the one my mom makes! This will definitely be a top 5 favorite. YUM!
My friend, Lori, lent me her "Best of the Best from Arizona Cookbook", which is where I found this recipe.
1/2 cup chopped onion
1/2 cup chicken broth
1/4 cup chopped celery
3 cups cooked chicken
10-12 corn tortillas, torn into bite-sized pieces
1 (4oz) can diced green chiles
1 can cream of mushroom soup
1 teaspoon pepper
1 cup shredded cheddar cheese, divided
1 cup shredded monterey jack, divided
1 cup salsa
In a medium pan, combine onion, broth, and celery. Bring to a boil and simmer, covered, for 5-6 minutes, until vegetables are tender. In a large bowl, stir together the undrained vegetable mixture, cooked chicken, corn tortillas, green chiles, soup, and pepper. Reserve 1/2 cup of each cheese and set aside. Stir remaining cheese into tortilla mixture. Transfer mixture to a lightly greased 9x13 pan. Top with salsa and reserved cheeses. Bake at 350 for 30 minutes. Let stand 5 minutes before serving.
My friend, Lori, lent me her "Best of the Best from Arizona Cookbook", which is where I found this recipe.
1/2 cup chopped onion
1/2 cup chicken broth
1/4 cup chopped celery
3 cups cooked chicken
10-12 corn tortillas, torn into bite-sized pieces
1 (4oz) can diced green chiles
1 can cream of mushroom soup
1 teaspoon pepper
1 cup shredded cheddar cheese, divided
1 cup shredded monterey jack, divided
1 cup salsa
In a medium pan, combine onion, broth, and celery. Bring to a boil and simmer, covered, for 5-6 minutes, until vegetables are tender. In a large bowl, stir together the undrained vegetable mixture, cooked chicken, corn tortillas, green chiles, soup, and pepper. Reserve 1/2 cup of each cheese and set aside. Stir remaining cheese into tortilla mixture. Transfer mixture to a lightly greased 9x13 pan. Top with salsa and reserved cheeses. Bake at 350 for 30 minutes. Let stand 5 minutes before serving.
Feta Tomato Topper
I couldn't think of an appetizer to make for Bunco. My friend, Teresa, gave me this recipe and promised it would be good. She was right! There were none left at the end of Bunco. :)
1 cup (4 oz) crumbled feta cheese (can also use tomato basil feta cheese)
1 cup plum tomatoes, seeded and diced (about 3 medium tomatoes)
1/4 cup finely chopped red onion
1/4 teaspoon freshly ground pepper
1/4 teaspoon dried oregano
2 tablespoons extra virgin olive oil
approximately 36 melba crackers
In a bowl, combine first 6 ingredients. Spoon 1 tablespoon mixture onto each melba cracker.
1 cup (4 oz) crumbled feta cheese (can also use tomato basil feta cheese)
1 cup plum tomatoes, seeded and diced (about 3 medium tomatoes)
1/4 cup finely chopped red onion
1/4 teaspoon freshly ground pepper
1/4 teaspoon dried oregano
2 tablespoons extra virgin olive oil
approximately 36 melba crackers
In a bowl, combine first 6 ingredients. Spoon 1 tablespoon mixture onto each melba cracker.
Pork Chops Stuffed with Feta and Spinach
This was pretty easy to make and very good. It was very filling, though. This recipe is from Cooking Light and their comment was, "Taking a culinary cue from Greece, the savory filling of spinach, cheeses, and lemon zest have made these pork chops a reviewer favorite."
Serves 4.
Cooking spray
4 garlic cloves, minced and divided
1/2 teaspoon salt, divided
1/4 teaspoon freshly ground black pepper, divided
5 sun-dried tomatoes, packed without oil, diced
1 (10-ounce) package frozed spinach, thawed, drained, and squeezed dry
1/4 cup (1 ounce) crumbled reduced-fat feta cheese
3 tablespoons (1 1/2 ounces) block style fat-free cream cheese
1/2 teaspoon grated lemon rind
4 (4 ounce) boneless center-cut loin pork chops, trimmed
2 tablespoons fresh lemon juice
2 teaspoons Dijon mustard
1/4 teaspoon dried oregano
Preheat broiler.
Heat a large nonstick skillet over medium-high heat. Coat pan with cooking spray. Add 2 garlic cloves; saute 1 minute. Add 1/4 teaspoon salt, 1/8 teaspoon pepper, tomatoes, and spinach; saute until moisture evaporates. Remove from heat; stir in cheese and rind.
Cut a horizontal slit through thickets portion of each pork chop to form a pocket. Stuff about 1/4 cup spinach mixture into each pocket. Sprinkle remaining 1/4 teaspoon salt and remaining 1/8 teaspoon pepper over pork. Arrange pork on the rack of a broiler pan or roasting pan coated with cooking spray; place rack in pan. (Note: I used a cookie wire cooling rack and placed it in a baking sheet with sides.) Combine remaining 2 garlic cloves, lemon juice, mustard, and oregano in a bowl; stir well. Brush half of mustard mixture over pork. Broil 6 minutes; turn pork. Brush remaining mixture over pork; broil 2 minutes or until done.
Serves 4.
Cooking spray
4 garlic cloves, minced and divided
1/2 teaspoon salt, divided
1/4 teaspoon freshly ground black pepper, divided
5 sun-dried tomatoes, packed without oil, diced
1 (10-ounce) package frozed spinach, thawed, drained, and squeezed dry
1/4 cup (1 ounce) crumbled reduced-fat feta cheese
3 tablespoons (1 1/2 ounces) block style fat-free cream cheese
1/2 teaspoon grated lemon rind
4 (4 ounce) boneless center-cut loin pork chops, trimmed
2 tablespoons fresh lemon juice
2 teaspoons Dijon mustard
1/4 teaspoon dried oregano
Preheat broiler.
Heat a large nonstick skillet over medium-high heat. Coat pan with cooking spray. Add 2 garlic cloves; saute 1 minute. Add 1/4 teaspoon salt, 1/8 teaspoon pepper, tomatoes, and spinach; saute until moisture evaporates. Remove from heat; stir in cheese and rind.
Cut a horizontal slit through thickets portion of each pork chop to form a pocket. Stuff about 1/4 cup spinach mixture into each pocket. Sprinkle remaining 1/4 teaspoon salt and remaining 1/8 teaspoon pepper over pork. Arrange pork on the rack of a broiler pan or roasting pan coated with cooking spray; place rack in pan. (Note: I used a cookie wire cooling rack and placed it in a baking sheet with sides.) Combine remaining 2 garlic cloves, lemon juice, mustard, and oregano in a bowl; stir well. Brush half of mustard mixture over pork. Broil 6 minutes; turn pork. Brush remaining mixture over pork; broil 2 minutes or until done.
Sunrise Breakfast Casserole
I found this recipe in the Arizona Republic about 2 years ago. This is great for brunch...it is like a complete breakfast in a square!
Prep: 30 min.
Cook: 65 min.
Servings: 12-15
2 packages (12 oz each) sausage links
9 eggs
3 cups milk
1 1/2 teaspoons ground mustard
1 teaspoon salt
1/2 teaspoon pepper
2 packages (20 oz each) Simply Potatoes Shredded Hash Browns (can be found by the eggs)
2 cups (8 oz) shredded cheddar cheese
1/2 cup diced sweet red pepper
1/3 cup thinly sliced green onions
2 cups salsa, optional
Place sausage on a baking pan. Bake at 375 for 15-20 minutes or until sausage is no longer pink, turning once; drain and slice into 1/4-inch coins. In a large bowl, combine the eggs, milk, mustard, salt, and pepper. Add the hash browns, sausage, cheese, sweet red pepper, and green onions; mix well. Pour into a greased 13x9 baking dish. Cover and refrigerate overnight.
Remove from the refrigerator 30 minutes before baking. Bake, uncovered, at 350 for 65-70 minutes or until set and golden brown. Let stand 10 minutes before serving. Serve with salsa if desired.
Prep: 30 min.
Cook: 65 min.
Servings: 12-15
2 packages (12 oz each) sausage links
9 eggs
3 cups milk
1 1/2 teaspoons ground mustard
1 teaspoon salt
1/2 teaspoon pepper
2 packages (20 oz each) Simply Potatoes Shredded Hash Browns (can be found by the eggs)
2 cups (8 oz) shredded cheddar cheese
1/2 cup diced sweet red pepper
1/3 cup thinly sliced green onions
2 cups salsa, optional
Place sausage on a baking pan. Bake at 375 for 15-20 minutes or until sausage is no longer pink, turning once; drain and slice into 1/4-inch coins. In a large bowl, combine the eggs, milk, mustard, salt, and pepper. Add the hash browns, sausage, cheese, sweet red pepper, and green onions; mix well. Pour into a greased 13x9 baking dish. Cover and refrigerate overnight.
Remove from the refrigerator 30 minutes before baking. Bake, uncovered, at 350 for 65-70 minutes or until set and golden brown. Let stand 10 minutes before serving. Serve with salsa if desired.
Fruit Salsa with Cinnamon Tortilla Chips
I had just received the April/May 2008 issue of Cook's Country and noticed one of the articles was about a recipe contest for party appetizers. As I was hosting Bunco at my house a few days later, I thought I would make the recipe that had won the grand prize. The Bunco ladies declared it a hit!
Serves 12.
Once cool, the chips can be stored at room temperature in an airtight container for 4days; the salsa is best served immediately.
Fruit Salsa
2 tablespoons apple jelly
2 tablespoons light brown sugar
1/4 cup orange juice
1 jalapeno chile, seeded and minced
2 Granny Smith apples, peeled, cored, and chopped fine
1 pint strawberries, hulled and chopped fine
3 kiwis, peeled and chopped fine
Cinnamon Chips
2 tablespoons granulated sugar
1 tablespoon ground cinnamon
12 (6-inch) flour tortillas
1. For the fruit salsa: Whisk jelly, sugar, orange juice, and jalapeno in large bowl. Add apples, strawberries, and kiwis and toss to coat.
2. For the cinnamon chips: Adjust oven racks to upper-middle and lower-middle positions and heat oven to 350 degrees. Combine sugar and cinnamon in bowl. Lightly coat tortillas on both sides with cooking spray and cut each into 6 wedges. Arrange tortillas in single layer on 2 baking sheets and sprikle sugar mixture evenly over top of tortillas. Bake until golden and crisp, 10-15 minutes, switching and rotating sheets halfway through baking time. Serve with salsa.
Serves 12.
Once cool, the chips can be stored at room temperature in an airtight container for 4days; the salsa is best served immediately.
Fruit Salsa
2 tablespoons apple jelly
2 tablespoons light brown sugar
1/4 cup orange juice
1 jalapeno chile, seeded and minced
2 Granny Smith apples, peeled, cored, and chopped fine
1 pint strawberries, hulled and chopped fine
3 kiwis, peeled and chopped fine
Cinnamon Chips
2 tablespoons granulated sugar
1 tablespoon ground cinnamon
12 (6-inch) flour tortillas
1. For the fruit salsa: Whisk jelly, sugar, orange juice, and jalapeno in large bowl. Add apples, strawberries, and kiwis and toss to coat.
2. For the cinnamon chips: Adjust oven racks to upper-middle and lower-middle positions and heat oven to 350 degrees. Combine sugar and cinnamon in bowl. Lightly coat tortillas on both sides with cooking spray and cut each into 6 wedges. Arrange tortillas in single layer on 2 baking sheets and sprikle sugar mixture evenly over top of tortillas. Bake until golden and crisp, 10-15 minutes, switching and rotating sheets halfway through baking time. Serve with salsa.
Orange Dip for Fruit
I got this recipe from a Taste of Home issue.
Prep/Total Time: 10 minutes
Yield: 4 1/2 cups
1 cup orange juice
1 package (3.4oz) instant vanilla pudding mix
1 cup (8oz) sour cream
1 carton (8oz) frozen whipped topping, thawed
Assorted fresh fruit
In a large bowl, whisk orange juice and pudding mix. Whisk in sour cream. Fold in whipped topping. Transfer to a serving bowl; serve with fruit. Refrigerate leftovers.
Prep/Total Time: 10 minutes
Yield: 4 1/2 cups
1 cup orange juice
1 package (3.4oz) instant vanilla pudding mix
1 cup (8oz) sour cream
1 carton (8oz) frozen whipped topping, thawed
Assorted fresh fruit
In a large bowl, whisk orange juice and pudding mix. Whisk in sour cream. Fold in whipped topping. Transfer to a serving bowl; serve with fruit. Refrigerate leftovers.
Kung Pao Shrimp
This recipe is from the October/November 2007 issue of Cook's Country.
Serves 4.
Serve over steamed rice or lo mein noodles. Oyster sauce can be found in the international section of most grocery stores.
1 cup low-sodium chicken broth
3 tablespoons oyster sauce
2 teaspoons hot sauce
2 teaspoons cornstarch
2 tablespoons vegetable oil
1 pound extra-large shrimp, peeled and deveined
1/2 cup dry-roasted peanuts
1 red bell pepper, seeded and chopped
3 garlic cloves, minced
1 tablespoon grated fresh ginger (I used 1/3 tablespoon dried ginger)
1. Whisk broth, oyster sauce, hot sauce, and cornstarch in a bowl.
2. Heat 1 tablespoon oil in large skillet over medium-high heat until just smoking. Add shrimp and peanuts and cook until shrimp are spotty brown, about 2 minutes; transfer to plate. Add remaining oil and bell pepper to empty skillet and cook until lightly browned, about 3 minutes. Stir in garlic and ginger and cook until fragrant, about 30 seconds. Stir in broth mixture and bring to boil. Add shrimp and peanuts and simmer until sauce has thickened and shrimp are cooked through, about 1 minutes. Serve.
Serves 4.
Serve over steamed rice or lo mein noodles. Oyster sauce can be found in the international section of most grocery stores.
1 cup low-sodium chicken broth
3 tablespoons oyster sauce
2 teaspoons hot sauce
2 teaspoons cornstarch
2 tablespoons vegetable oil
1 pound extra-large shrimp, peeled and deveined
1/2 cup dry-roasted peanuts
1 red bell pepper, seeded and chopped
3 garlic cloves, minced
1 tablespoon grated fresh ginger (I used 1/3 tablespoon dried ginger)
1. Whisk broth, oyster sauce, hot sauce, and cornstarch in a bowl.
2. Heat 1 tablespoon oil in large skillet over medium-high heat until just smoking. Add shrimp and peanuts and cook until shrimp are spotty brown, about 2 minutes; transfer to plate. Add remaining oil and bell pepper to empty skillet and cook until lightly browned, about 3 minutes. Stir in garlic and ginger and cook until fragrant, about 30 seconds. Stir in broth mixture and bring to boil. Add shrimp and peanuts and simmer until sauce has thickened and shrimp are cooked through, about 1 minutes. Serve.
Easy Chicken Cacciatore
Very simple and delicious! This recipe is from the December/January 2008 issue of Cook's Country.
Serves 4.
White mushrooms can be substituted for cremini. For a hearty dinner, serve with pasta, rice, or polenta.
4 boneless, skinless chicken breasts (about 1 1/2 pounds)
Salt and pepper
2 tablespoons olive oil
1 onion, chopped fine
1 red bell pepper, seeded and chopped
8 ounces cremini mushrooms, quartered
2 garlic cloves, minced
1 (14.5-ounce) can diced tomatoes
1/4 cup red wine
1/4 cup chopped fresh basil
1. Pat chicken dry with paper towels and season with salt and pepper. Heat oil in large skillet over medium-high heat until just smoking. Cook chicken until golden brown, about 5 minutes per side. Transfer to plate.
2. Add onion, bell pepper, and mushrooms to skillet and cook until lightly browned, about 8 minutes. Stir in garlic and cook until fragrant, about 30 seconds. Add tomatoes, wine, and browned chicken along with any accumulated juices and bring to boil. Reduce heat to medium and simmer, until chicken is cooked through, 2 to 4 minutes.
3. Transfer chicken to serving platter and tent with foil. Simmer sauce, uncovered, until slightly thickened, about 5 minutes. Off heat, stir in basil and season with salt and pepper. Pour sauce over chicken. Serve.
Serves 4.
White mushrooms can be substituted for cremini. For a hearty dinner, serve with pasta, rice, or polenta.
4 boneless, skinless chicken breasts (about 1 1/2 pounds)
Salt and pepper
2 tablespoons olive oil
1 onion, chopped fine
1 red bell pepper, seeded and chopped
8 ounces cremini mushrooms, quartered
2 garlic cloves, minced
1 (14.5-ounce) can diced tomatoes
1/4 cup red wine
1/4 cup chopped fresh basil
1. Pat chicken dry with paper towels and season with salt and pepper. Heat oil in large skillet over medium-high heat until just smoking. Cook chicken until golden brown, about 5 minutes per side. Transfer to plate.
2. Add onion, bell pepper, and mushrooms to skillet and cook until lightly browned, about 8 minutes. Stir in garlic and cook until fragrant, about 30 seconds. Add tomatoes, wine, and browned chicken along with any accumulated juices and bring to boil. Reduce heat to medium and simmer, until chicken is cooked through, 2 to 4 minutes.
3. Transfer chicken to serving platter and tent with foil. Simmer sauce, uncovered, until slightly thickened, about 5 minutes. Off heat, stir in basil and season with salt and pepper. Pour sauce over chicken. Serve.
Pork Chops with Spicy Orange Glaze
I made this last night and was pleasantly surprised by how good it was. I did not find this spicy at all. This is a recipe from the December/January 2006 issue of Cook's Country.
Serves 4.
Starting the pork chops in a cold skillet allows them to heat up slowly and hold on to their interior moisture--a method that works best with this chops. If using an electric stove, turn the burner to medium just before seasoning the chops in step 1.
4 bone-in rib or center-cut pork chops, 1/2 to 3/4 inch thick
1 teaspoon plus 1 tablespoon olive oil
Salt and pepper
1 teaspoon ground cumin
1/2 teaspoon sugar
2 garlic cloves, minced
1/8 teaspoon red pepper flakes
3/4 cup orange juice
1. Rub each chop with 1/4 teaspoon oil and sprinkle with salt, pepper, and cumin. Sprinkle one side of each chop with 1/8 teaspoon sugar.
2. Place chops, sugared side down, in large nonstick skillet and press meat into pan. Cook, without moving, over medium heat until lightly browned, 6 to 9 minutes. Turn chops, reduce heat to low, cover, and cook until center of chops registers 145 to 15 degrees on instant-read thermometer, 3 to 6 minutes. Transfer chops to platter, tent with foil, and let rest while making sauce.
3. Add remaining tablespoon oil, garlic, and pepper flakes to empty pan and cook over medium heat until fragrant, about 30 seconds. Add juice and simmer until slightly thickened, about 5 minutes. Tip accumulated juices from platter with chops into skillet, cook 1 minute, season with salt and pepper, and pour sauce over chops. Serve.
Serves 4.
Starting the pork chops in a cold skillet allows them to heat up slowly and hold on to their interior moisture--a method that works best with this chops. If using an electric stove, turn the burner to medium just before seasoning the chops in step 1.
4 bone-in rib or center-cut pork chops, 1/2 to 3/4 inch thick
1 teaspoon plus 1 tablespoon olive oil
Salt and pepper
1 teaspoon ground cumin
1/2 teaspoon sugar
2 garlic cloves, minced
1/8 teaspoon red pepper flakes
3/4 cup orange juice
1. Rub each chop with 1/4 teaspoon oil and sprinkle with salt, pepper, and cumin. Sprinkle one side of each chop with 1/8 teaspoon sugar.
2. Place chops, sugared side down, in large nonstick skillet and press meat into pan. Cook, without moving, over medium heat until lightly browned, 6 to 9 minutes. Turn chops, reduce heat to low, cover, and cook until center of chops registers 145 to 15 degrees on instant-read thermometer, 3 to 6 minutes. Transfer chops to platter, tent with foil, and let rest while making sauce.
3. Add remaining tablespoon oil, garlic, and pepper flakes to empty pan and cook over medium heat until fragrant, about 30 seconds. Add juice and simmer until slightly thickened, about 5 minutes. Tip accumulated juices from platter with chops into skillet, cook 1 minute, season with salt and pepper, and pour sauce over chops. Serve.
Smoky Scalloped Potatoes
Very good! This recipe is from the December/January 2007 issue of Cook's Country.
Serves 8, or more
4 tablespoons unsalted butter
1 large onion, minced
4 garlic cloves, minced
4 teaspoons dry mustard
1 tablespoon minced fresh thyme
2 1/2 teaspoons salt
1/2 teaspoon cayenne pepper
5 pounds russet potatoes, peeled and sliced thin
1 1/2 cups heavy cream
1 1/2 cups buttermilk
1/4 teaspoon baking soda
2 cups shredded smoked Gouda cheese
1. Adjust oven rack to middle position and heat oven to 425. Melt butter in Dutch oven over medium-high heat. Add onion and cook until softened, about 5 minutes. Add garlic, mustard, thyme, salt, and cayenne and cook until fragrant, about 30 seconds. Stir in potatoes, cream, buttermilk, and baking soda and bring to simmer. Reduce heat to medium-low, cover, and cook until potatoes are almost tender, about 15 minutes. Stir in cheese and transfer mixture to 13x9-inch baking dish.
2. Bake until cream is bubbling around edges and top is golden brown, about 15 minutes. Cool 10 minutes before serving.
Make ahead:
The casserole can be prepared through step 1 and refrigerated for up to 24 hours. When ready to bake, cover with foil and bake in 400-degree oven until hot and bubble, about 40 minutes. Remove foil and continue cooking until top is golden brown, about 30 minutes.
Serves 8, or more
4 tablespoons unsalted butter
1 large onion, minced
4 garlic cloves, minced
4 teaspoons dry mustard
1 tablespoon minced fresh thyme
2 1/2 teaspoons salt
1/2 teaspoon cayenne pepper
5 pounds russet potatoes, peeled and sliced thin
1 1/2 cups heavy cream
1 1/2 cups buttermilk
1/4 teaspoon baking soda
2 cups shredded smoked Gouda cheese
1. Adjust oven rack to middle position and heat oven to 425. Melt butter in Dutch oven over medium-high heat. Add onion and cook until softened, about 5 minutes. Add garlic, mustard, thyme, salt, and cayenne and cook until fragrant, about 30 seconds. Stir in potatoes, cream, buttermilk, and baking soda and bring to simmer. Reduce heat to medium-low, cover, and cook until potatoes are almost tender, about 15 minutes. Stir in cheese and transfer mixture to 13x9-inch baking dish.
2. Bake until cream is bubbling around edges and top is golden brown, about 15 minutes. Cool 10 minutes before serving.
Make ahead:
The casserole can be prepared through step 1 and refrigerated for up to 24 hours. When ready to bake, cover with foil and bake in 400-degree oven until hot and bubble, about 40 minutes. Remove foil and continue cooking until top is golden brown, about 30 minutes.
Sagaponack Corn Pudding
My mom made this side dish for Christmas dinner. It was really good! The recipe is from the Barefoot Contessa.
8 servings
Prep Time: 20 minutes Cook Time: 45 minutes
1/4 pound (1 stick) unsalted butter
5 cups fresh yellow corn kernels cut off the cob (6 to 8 ears) (my mom used canned corn and it was fine)
1 cup chopped yellow onion (1 onion)
4 extra-large eggs
1 cup milk
1 cup half-and-half
1/2 cup yellow cornmeal
1 cup ricotta cheese
3 tablespoons chopped fresh basil leaves
1 tablespoon sugar
1 tablespoon kosher salt
3/4 teaspoon freshly ground black pepper
3/4 cup (6 ounces) grated extra-sharp cheddar, plus extra to sprinkle on top
Preheat the oven to 375 degrees F. Grease the inside of an 8 to 10-cup baking dish.
Melt the butter in a very large saute pan and saute the corn and onion over medium-high heat for 4 minutes. Cool slightly.
Whisk together the eggs, milk, and half-and-half in a large bowl. Slowly whisk in the cornmeal and then the ricotta. Add the basil, sugar, salt, and pepper. Add the cooked corn mixture and grated cheddar, and then pour into the baking dish. Sprinkle the top with more grated cheddar.
Place the dish in a larger pan and fill the pan 1/2 way up the sides of the dish with hot tap water. Bake the pudding for 40 to 45 minutes until the top begins to brown and a knife inserted in the center comes out clean. Serve warm.
8 servings
Prep Time: 20 minutes Cook Time: 45 minutes
1/4 pound (1 stick) unsalted butter
5 cups fresh yellow corn kernels cut off the cob (6 to 8 ears) (my mom used canned corn and it was fine)
1 cup chopped yellow onion (1 onion)
4 extra-large eggs
1 cup milk
1 cup half-and-half
1/2 cup yellow cornmeal
1 cup ricotta cheese
3 tablespoons chopped fresh basil leaves
1 tablespoon sugar
1 tablespoon kosher salt
3/4 teaspoon freshly ground black pepper
3/4 cup (6 ounces) grated extra-sharp cheddar, plus extra to sprinkle on top
Preheat the oven to 375 degrees F. Grease the inside of an 8 to 10-cup baking dish.
Melt the butter in a very large saute pan and saute the corn and onion over medium-high heat for 4 minutes. Cool slightly.
Whisk together the eggs, milk, and half-and-half in a large bowl. Slowly whisk in the cornmeal and then the ricotta. Add the basil, sugar, salt, and pepper. Add the cooked corn mixture and grated cheddar, and then pour into the baking dish. Sprinkle the top with more grated cheddar.
Place the dish in a larger pan and fill the pan 1/2 way up the sides of the dish with hot tap water. Bake the pudding for 40 to 45 minutes until the top begins to brown and a knife inserted in the center comes out clean. Serve warm.
Dr. Pepper-Glazed Ham
I made this ham for Christmas 2007. I got the recipe from the December/January 2006 issue of Cook's Country (my FAVORITE cooking magazine!). One of the men at dinner said it was the best ham he had ever eaten. Wow!
1/2 cup Dr. Pepper
3/4 cup light brown sugar
2 tablespoons orange juice
2 teaspoons Dijon mustard
1 spiral-sliced, bone-in ham (7-10 pounds), preferably shank end
Bring Dr. Pepper, sugar, orange juice, and mustard to boil in medium saucepan. Reduce heat to medium-low and simmer until mixture is syrupy and measures 3/4 cup, about 8 minutes. (Glaze can be refrigerated for up to 2 days; reheat when needed.)
Cook ham according to directions on package. Remove ham from oven, brush liberally with glaze and return to oven briefly until glaze becomes sticky, about 10 minutes. Remove from oven, brush entire ham again with glaze, loosely cover with foil, and let rest for 30-40 minutes before carving.
1/2 cup Dr. Pepper
3/4 cup light brown sugar
2 tablespoons orange juice
2 teaspoons Dijon mustard
1 spiral-sliced, bone-in ham (7-10 pounds), preferably shank end
Bring Dr. Pepper, sugar, orange juice, and mustard to boil in medium saucepan. Reduce heat to medium-low and simmer until mixture is syrupy and measures 3/4 cup, about 8 minutes. (Glaze can be refrigerated for up to 2 days; reheat when needed.)
Cook ham according to directions on package. Remove ham from oven, brush liberally with glaze and return to oven briefly until glaze becomes sticky, about 10 minutes. Remove from oven, brush entire ham again with glaze, loosely cover with foil, and let rest for 30-40 minutes before carving.
Strawberry Pretzel Salad
I LOVE this jello salad with a pretzel crust. Sweet and salty...yum! I found this recipe in a cookbook called, "Family Favorites" by Gooseberry Patch. It is definitely one of MY favorites!
Serves 12-16.
Crust:
2 cups crushed pretzels
3/4 cup butter, melted
3 tablespoons sugar
Filling:
1 8-ounce package cream cheese, softened
1 cup sugar
1 8-ounce container frozen whipped topping, thawed
Gelatin topping:
2 3-ounce packages strawberry gelatin
2 cups boiling water
2 10-ounce packages frozen strawberries
Preheat oven to 400. For crust, combine pretzels, butter, and sugar. Spread in bottom of 10x13 baking pan. Bake for 8-10 minutes. Cool.
For filling, blend cream cheese and sugar. Fold in whipped topping. Spread over crust.
For topping, dissolve gelatin in boiling water. Stir in strawberries. When partially set, pour over filling. Chill.
Serves 12-16.
Crust:
2 cups crushed pretzels
3/4 cup butter, melted
3 tablespoons sugar
Filling:
1 8-ounce package cream cheese, softened
1 cup sugar
1 8-ounce container frozen whipped topping, thawed
Gelatin topping:
2 3-ounce packages strawberry gelatin
2 cups boiling water
2 10-ounce packages frozen strawberries
Preheat oven to 400. For crust, combine pretzels, butter, and sugar. Spread in bottom of 10x13 baking pan. Bake for 8-10 minutes. Cool.
For filling, blend cream cheese and sugar. Fold in whipped topping. Spread over crust.
For topping, dissolve gelatin in boiling water. Stir in strawberries. When partially set, pour over filling. Chill.
Fresh Mozzarella, Tomato, and Basil Couscous Salad
I found this recipe on www.cookinglight.com.
5 servings
2 cups diced tomato
3/4 cup (3 oz) diced fresh mozzarella cheese (part-skim mozzarella cheese can be substituted)
3 tablespoons minced shallots
2 teaspoons extra-virgin olive oil
1/2 teaspoon salt
1/2 teaspoon black pepper
1 garlic clove, crushed
1 1/4 cups water
1 cup uncooked couscous
1/4 cup chopped fresh basil
Basil leaves (optional)
Combine first 7 ingredients in a large bowl; cover and marinate in refrigerator for 30 minutes.
Bring water to a boil in a medium saucepan; gradually stir in couscous. Remove from heat; cover and let stand 5 minutes. Fluff with a fork; cool. Add couscous and fresh basil to tomato mixture; toss gently. Garnish with basil leaves, if desired.
5 servings
2 cups diced tomato
3/4 cup (3 oz) diced fresh mozzarella cheese (part-skim mozzarella cheese can be substituted)
3 tablespoons minced shallots
2 teaspoons extra-virgin olive oil
1/2 teaspoon salt
1/2 teaspoon black pepper
1 garlic clove, crushed
1 1/4 cups water
1 cup uncooked couscous
1/4 cup chopped fresh basil
Basil leaves (optional)
Combine first 7 ingredients in a large bowl; cover and marinate in refrigerator for 30 minutes.
Bring water to a boil in a medium saucepan; gradually stir in couscous. Remove from heat; cover and let stand 5 minutes. Fluff with a fork; cool. Add couscous and fresh basil to tomato mixture; toss gently. Garnish with basil leaves, if desired.
Creamy Crab and Artichoke Dip
This is another recipe I got from my mom. Every time I've made it, someone has asked for the recipe.
1 1/2 cup crab meat (canned real crab meat is best)
8 oz cream cheese
1 cup mayonaise
1/3 cup green onions, chopped
14-16oz can artichoke hearts, drained and chopped
3/4 cup shredded parmesan cheese
Preheat oven to 375. Blend cream cheese and mayonaise until smooth. Stir in remaining ingredients. Place mixture in glass pie plate. Bake uncovered for 15-18 minutes. Serve with crackers or French bread.
1 1/2 cup crab meat (canned real crab meat is best)
8 oz cream cheese
1 cup mayonaise
1/3 cup green onions, chopped
14-16oz can artichoke hearts, drained and chopped
3/4 cup shredded parmesan cheese
Preheat oven to 375. Blend cream cheese and mayonaise until smooth. Stir in remaining ingredients. Place mixture in glass pie plate. Bake uncovered for 15-18 minutes. Serve with crackers or French bread.
Italian Breaded Chicken and Capers
2 servings
2 boneless skinless chicken breasts
1 teaspoon fresh lemon or lime juice
Salt and pepper, to taste
3 tablespoons Italian dry bread crumbs
1/4 cup chicken broth
2 tablespoons dry white wine (or use grape juice with a splash of cider vinegar)
2 teaspoons capers
1/2 tablespoon butter
Place each chicken breast in a large zipper-topped plastic bag or between two sheets of wax paper or plastic wrap (you just need something to keep juices from spraying everywhere); using a meat mallet or rolling pin, pound to 1/4 inch thick; brush with lemon or lime juice, sprinkle with salt and pepper, then dredge in bread crumbs.
Heat a skillet coated with cooking spray over medium-high heat; add chicken and saute for 3 minutes per side, or until cooked thorough; remove from skillet and keep warm.
Add broth and wine (or juice/vinegar) to the skillet and, using a wire whisk, scrape up all of the browned bits from the bottom of the pan. Remove skillet from heat and stir in capers and butter. Serve caper sauce over chicken.
2 boneless skinless chicken breasts
1 teaspoon fresh lemon or lime juice
Salt and pepper, to taste
3 tablespoons Italian dry bread crumbs
1/4 cup chicken broth
2 tablespoons dry white wine (or use grape juice with a splash of cider vinegar)
2 teaspoons capers
1/2 tablespoon butter
Place each chicken breast in a large zipper-topped plastic bag or between two sheets of wax paper or plastic wrap (you just need something to keep juices from spraying everywhere); using a meat mallet or rolling pin, pound to 1/4 inch thick; brush with lemon or lime juice, sprinkle with salt and pepper, then dredge in bread crumbs.
Heat a skillet coated with cooking spray over medium-high heat; add chicken and saute for 3 minutes per side, or until cooked thorough; remove from skillet and keep warm.
Add broth and wine (or juice/vinegar) to the skillet and, using a wire whisk, scrape up all of the browned bits from the bottom of the pan. Remove skillet from heat and stir in capers and butter. Serve caper sauce over chicken.
Salsa Chicken
This was super easy and delicious! I served it with Spanish rice.
Prep time approx 5 minutes, Cook time approx 40 minutes, Ready in approx 45 minutes.
4 servings
4 skinless, boneless chicken breast halves
4 teaspoons taco seasoning mix
1 cup mild salsa
1 cup shredded Cheddar cheese
2 tablespoons sour cream (optional)
Preheat oven to 375 degrees.
Place chicken breasts in a lightly greased 9x13-inch baking dish. Sprinkle taco seasoning on both sides of chicken breasts, and pour salsa over all.
Bake at 375 degrees for 25-35 minutes, or until chicken is tender and juicy and its juices run clear.
Sprinkle chicken evenly with cheese, and continue baking for an additional 3-5 minutes, or until cheese is melted and bubbly. Top with sour cream if desired and serve.
Prep time approx 5 minutes, Cook time approx 40 minutes, Ready in approx 45 minutes.
4 servings
4 skinless, boneless chicken breast halves
4 teaspoons taco seasoning mix
1 cup mild salsa
1 cup shredded Cheddar cheese
2 tablespoons sour cream (optional)
Preheat oven to 375 degrees.
Place chicken breasts in a lightly greased 9x13-inch baking dish. Sprinkle taco seasoning on both sides of chicken breasts, and pour salsa over all.
Bake at 375 degrees for 25-35 minutes, or until chicken is tender and juicy and its juices run clear.
Sprinkle chicken evenly with cheese, and continue baking for an additional 3-5 minutes, or until cheese is melted and bubbly. Top with sour cream if desired and serve.
Carrot Souffle
I got this recipe from my "Christmas with Southern Living 2003" cookbook. My family loves this side dish and requests that I make it every year for the holidays.
6 servings
1 pound carrots, peeled and chopped
3 eggs, lightly beaten
1/2 cup white sugar
1/2 cup butter or margarine, melted
3 tablespoons all-purpose flour
1 teaspoon baking powder
1 teaspoon vanilla extract
Cook carrot in boiling water to cover 45 minutes or until very tender. Drain.
Process carrot in a food processor until smooth, stopping to scrape down sides.
Stir together carrot puree, eggs, and remaining ingredients. Spoon into a lightly greased 1-quart baking dish. Bake at 350 for 45 minutes or until set.
6 servings
1 pound carrots, peeled and chopped
3 eggs, lightly beaten
1/2 cup white sugar
1/2 cup butter or margarine, melted
3 tablespoons all-purpose flour
1 teaspoon baking powder
1 teaspoon vanilla extract
Cook carrot in boiling water to cover 45 minutes or until very tender. Drain.
Process carrot in a food processor until smooth, stopping to scrape down sides.
Stir together carrot puree, eggs, and remaining ingredients. Spoon into a lightly greased 1-quart baking dish. Bake at 350 for 45 minutes or until set.
Chicken Enchilada Dip
My mom served this at a get-together. My then-husband came up to me and said, "You must get this recipe from your mom!" My mom got the recipe from a friend after enjoying it at her friend's party. The friend got it from Taste of Home's Simple and Delicious.
2 cups shredded cooked chicken
1 can (10 3/4 oz) condensed cream of chicken soup, undiluted
1 cup shredded cheddar cheese
1 can (5 oz) evaporated milk
1/2 cup chopped celery
1/3 cup finely chopped onion
1 can (4 oz) chopped green chiles
1 envelope taco seasoning
Tortilla chips
Yield: 3 cups
In a 2-quart microwave-safe dish, combine the first eight ingredients. Microwave, uncovered, on high for 4-5 minutes; stir. Microwave, uncovered, 3-4 minutes or longer or until heated through. Serve with tortilla chips.
2 cups shredded cooked chicken
1 can (10 3/4 oz) condensed cream of chicken soup, undiluted
1 cup shredded cheddar cheese
1 can (5 oz) evaporated milk
1/2 cup chopped celery
1/3 cup finely chopped onion
1 can (4 oz) chopped green chiles
1 envelope taco seasoning
Tortilla chips
Yield: 3 cups
In a 2-quart microwave-safe dish, combine the first eight ingredients. Microwave, uncovered, on high for 4-5 minutes; stir. Microwave, uncovered, 3-4 minutes or longer or until heated through. Serve with tortilla chips.
Pork Chops alla Pizzaiola
I made this last night. I liked it, the pork was really moist, however, it was too spicy for me. I have a very sensitive palate and this was just too hot for me. I would like to make this again, it was delicious, but will have to cut some of the "kick" out of it. I served it with couscous. I found this recipe on www.foodnetwork.com, courtesy of Giada De Laurentiis.
2 servings
2 tablespoons olive oil
2 (1-inch thick) bone-in pork loin center-cut chops (about 12 ounces each)
Salt and pepper
1 small onion, thinly sliced
1 (15-ounce) can diced tomatoes, in juice
1 teaspoon herbes de Provence
1/4 teaspoon dried red pepper flakes (next time I'll just use a pinch)
1 tablespoon chopped fresh Italian parsley leaves
Heat the oil in a heavy large skillet over medium heat. Sprinkle the pork chops with salt and pepper. Add the pork chops to the skillet and cook until they are brown, about 3 minutes per side. Transfer the pork chops to a plate and tent with foil to keep them warm.
Add the onion to the same skillet and saute over medium heat until crisp-tender, about 4 minutes. Add the tomatoes with their juices, herbes de Provence, and red pepper flakes. Cover and simmer until the flavors blend and the juices thicken slightly, stirring occasionally, about 15 minutes. Season the sauce, to taste, with salt and more red pepper flakes. Return the pork chops and any accumulated juices from the plate to the skillet and turn the pork chops to coat with the sauce. Place one pork chop on each plate. Spoon the sauce over the pork chops. Sprinkle with the parsley and serve.
2 servings
2 tablespoons olive oil
2 (1-inch thick) bone-in pork loin center-cut chops (about 12 ounces each)
Salt and pepper
1 small onion, thinly sliced
1 (15-ounce) can diced tomatoes, in juice
1 teaspoon herbes de Provence
1/4 teaspoon dried red pepper flakes (next time I'll just use a pinch)
1 tablespoon chopped fresh Italian parsley leaves
Heat the oil in a heavy large skillet over medium heat. Sprinkle the pork chops with salt and pepper. Add the pork chops to the skillet and cook until they are brown, about 3 minutes per side. Transfer the pork chops to a plate and tent with foil to keep them warm.
Add the onion to the same skillet and saute over medium heat until crisp-tender, about 4 minutes. Add the tomatoes with their juices, herbes de Provence, and red pepper flakes. Cover and simmer until the flavors blend and the juices thicken slightly, stirring occasionally, about 15 minutes. Season the sauce, to taste, with salt and more red pepper flakes. Return the pork chops and any accumulated juices from the plate to the skillet and turn the pork chops to coat with the sauce. Place one pork chop on each plate. Spoon the sauce over the pork chops. Sprinkle with the parsley and serve.
Caramel Candy Bars
I found this online. I took the bars to work and people really liked them. One gal asked for the recipe, which I always take as a good sign! It was a little annoying unwrapping all the caramels, but the end result is worth it.
Prep time 25 min, Total cook time 1 hour 30 min
1 14-oz bag caramels
1/3 cup milk
2 cups all-purpose flour
2 cups quick-cooking or old-fashioned oats
1 1/2 cups packed brown sugar
1 teaspoon baking soda
1/2 teaspoon salt
1 egg
1 cup butter, softened
1 cup chocolate chips
1 cup chopped walnuts or dry-roasted peanuts
Heat oven to 350. Grease 13x9x2 pan.
Heat caramels and milk in a 2-quart saucepan over low heat, stirring frequently, until smooth.
Stir together flour, oats, brown sugar, baking soda, salt, and egg in large bowl. Stir in butter with a fork until mixture is crumbly. Press half of the crumbly mixture in pan.
Bake 10 minutes. Sprinkle chocolate chips and nuts over baked layer. Drizzle with caramel mixture. Sprinkle remaining crumbly mixture. Bake 20 to 25 minutes or until golden brown. Cool 30 minutes. Loosen edges from sides of pan; cool completely. For 54 bars, cut into 9 rows by 6 rows.
Prep time 25 min, Total cook time 1 hour 30 min
1 14-oz bag caramels
1/3 cup milk
2 cups all-purpose flour
2 cups quick-cooking or old-fashioned oats
1 1/2 cups packed brown sugar
1 teaspoon baking soda
1/2 teaspoon salt
1 egg
1 cup butter, softened
1 cup chocolate chips
1 cup chopped walnuts or dry-roasted peanuts
Heat oven to 350. Grease 13x9x2 pan.
Heat caramels and milk in a 2-quart saucepan over low heat, stirring frequently, until smooth.
Stir together flour, oats, brown sugar, baking soda, salt, and egg in large bowl. Stir in butter with a fork until mixture is crumbly. Press half of the crumbly mixture in pan.
Bake 10 minutes. Sprinkle chocolate chips and nuts over baked layer. Drizzle with caramel mixture. Sprinkle remaining crumbly mixture. Bake 20 to 25 minutes or until golden brown. Cool 30 minutes. Loosen edges from sides of pan; cool completely. For 54 bars, cut into 9 rows by 6 rows.
Crab Quiche
This is a very tasty dish...and easy!
Makes 1 9-in pie (8 servings).
Prep approx 10 minutes, Cook time approx 45 min, Ready in approx 1 hour.
1/2 cup mayonnaise
2 tablespoons all-pupose flour
2 eggs, beaten
1/2 cup milk
1 cup crab meat (canned works great, don't use imitation)
1 cup diced Swiss cheese
1/2 cup chopped green onions
1 9-inch unbaked pie crust
Preheat oven to 350.
In a medium bowl, beat together eggs, mayonnaise, flour, and milk until thoroughly blended. Stir in crab, cheese, and onion. Spread into pie shell.
Bake for 40-45 minutes, or until a knife inserted in the center comes out clean.
*I have a note on my recipe card to try this next time with Cheddar cheese, for a different flavor.
Makes 1 9-in pie (8 servings).
Prep approx 10 minutes, Cook time approx 45 min, Ready in approx 1 hour.
1/2 cup mayonnaise
2 tablespoons all-pupose flour
2 eggs, beaten
1/2 cup milk
1 cup crab meat (canned works great, don't use imitation)
1 cup diced Swiss cheese
1/2 cup chopped green onions
1 9-inch unbaked pie crust
Preheat oven to 350.
In a medium bowl, beat together eggs, mayonnaise, flour, and milk until thoroughly blended. Stir in crab, cheese, and onion. Spread into pie shell.
Bake for 40-45 minutes, or until a knife inserted in the center comes out clean.
*I have a note on my recipe card to try this next time with Cheddar cheese, for a different flavor.
Sausage Wonton Appetizers
Our family friend, Lori, served these at a party. They were so good! I just had to get the recipe!
25-count wonton wrappers
1 lb sausage, cooked and drained
1 1/2 cup shredded cheddar cheese
1 cup shredded pepper jack cheese
3/4 cup ranch dressing
Preheat oven to 350.
Press a wonton wrapper into each cup of a muffin tin. Bake 5 minutes. Remove from oven and place wonton cup on a cookie sheet. Repeat until there are about 25 cups.
Mix sausage, cheese, and ranch dressing until very well blended. Spoon into wonton cups. Bake 5-10 minutes or until bubbly.
25-count wonton wrappers
1 lb sausage, cooked and drained
1 1/2 cup shredded cheddar cheese
1 cup shredded pepper jack cheese
3/4 cup ranch dressing
Preheat oven to 350.
Press a wonton wrapper into each cup of a muffin tin. Bake 5 minutes. Remove from oven and place wonton cup on a cookie sheet. Repeat until there are about 25 cups.
Mix sausage, cheese, and ranch dressing until very well blended. Spoon into wonton cups. Bake 5-10 minutes or until bubbly.
Green Beans with Bread Crumbs
Prep approx. 15 minutes
Cook time approx. 10 minutes
Ready in approx. 25 mintues
Makes 4 servings
1 lb fresh green beans, washed and trimmed
1/2 cup water
1/4 Italian-style seasoned bread crumbs
1/4 cup olive oil
Salt and pepper to taste
1/4 teaspoon garlic powder
1/4 teaspoon dried oregano
1/4 teaspoon dried basil
1/4 cup grated Parmesan cheese
Combine green beans and 1/2 cup water in a medium pot. Cover and bring to a boil. Reduce heat to medium and let beans cook for 10 minutes, or until tender. Drain well.
Place beans in a medium serving bowl and mix in bread crumbs, olive oil, salt, pepper, garlic powder, oregano, and basil. Toss mixture until the beans are coated. Sprinkle with Parmesan cheese and serve.
Cook time approx. 10 minutes
Ready in approx. 25 mintues
Makes 4 servings
1 lb fresh green beans, washed and trimmed
1/2 cup water
1/4 Italian-style seasoned bread crumbs
1/4 cup olive oil
Salt and pepper to taste
1/4 teaspoon garlic powder
1/4 teaspoon dried oregano
1/4 teaspoon dried basil
1/4 cup grated Parmesan cheese
Combine green beans and 1/2 cup water in a medium pot. Cover and bring to a boil. Reduce heat to medium and let beans cook for 10 minutes, or until tender. Drain well.
Place beans in a medium serving bowl and mix in bread crumbs, olive oil, salt, pepper, garlic powder, oregano, and basil. Toss mixture until the beans are coated. Sprinkle with Parmesan cheese and serve.
Pizza Dough
I got this recipe from a co-worker. It's easy and tasty.
1 package dry yeast
1 cup warm water
1 teaspoon sugar
1 teaspoon salt
2 teaspoons oil
2 1/2 cups flour
Dissolve yeast in warm water and stir in sugar, salt, oil, and flour. Knead vigorously (I put it in my KitchenAid mixer with the dough hook attachment).
Allow to rest for 5 minutes. Sperad on pizza pan, add sauce and desired toppings.
Bake 20-25 minutes at 450.
1 package dry yeast
1 cup warm water
1 teaspoon sugar
1 teaspoon salt
2 teaspoons oil
2 1/2 cups flour
Dissolve yeast in warm water and stir in sugar, salt, oil, and flour. Knead vigorously (I put it in my KitchenAid mixer with the dough hook attachment).
Allow to rest for 5 minutes. Sperad on pizza pan, add sauce and desired toppings.
Bake 20-25 minutes at 450.
Greek Shrimp Pasta
Oh my! This was DELICIOUS! I think this is one of my new favorite dishes, no joke. This was so good!
4 servings
1 pound raw medium shrimp, shelled, deveined, and cleaned
4 cloves garlic, pressed
2 tablespoons butter
1 tablespoon olive oil
6 oz crumbled feta cheese
6 green onions, finely chopped
4 teaspoons fresh oregano leaves, minced
5 fresh tomatoes cored, seeded, and coarsely chopped
Salt and pepper to taste
1 pound linguine freshly cooked and drained
In a large mixing bowl, combine feta, green onions, oregano, tomatoes and salt and pepper to taste. Let mixture stand at room temperature for at least one hour (this is the prime time to get a salad made, set the table, and make your pasta.)
In a skillet, add the butter and olive oil and heat over medium-high heat. Add the garlic and stir till starting to brown, then add the shrimp, toss together, and remove from heat once the shrimp turn pink.
To the shrimp mixture, add the cooked pasta, toss together, then top with the feta cheese mixture and enjoy!
4 servings
1 pound raw medium shrimp, shelled, deveined, and cleaned
4 cloves garlic, pressed
2 tablespoons butter
1 tablespoon olive oil
6 oz crumbled feta cheese
6 green onions, finely chopped
4 teaspoons fresh oregano leaves, minced
5 fresh tomatoes cored, seeded, and coarsely chopped
Salt and pepper to taste
1 pound linguine freshly cooked and drained
In a large mixing bowl, combine feta, green onions, oregano, tomatoes and salt and pepper to taste. Let mixture stand at room temperature for at least one hour (this is the prime time to get a salad made, set the table, and make your pasta.)
In a skillet, add the butter and olive oil and heat over medium-high heat. Add the garlic and stir till starting to brown, then add the shrimp, toss together, and remove from heat once the shrimp turn pink.
To the shrimp mixture, add the cooked pasta, toss together, then top with the feta cheese mixture and enjoy!
Poached Pears with Vanilla Cream Sauce
I love this dessert! Very easy and it looks very fancy! My kind of dish! I found this recipe in a magazine called Everyday Food.
4 servings, Prep 8 minutes, Total time 20 minutes
4 firm, ripe Bosc pears
2 tablespoons light brown sugar
1 tablespoon unsalted butter
1/4 cup vanilla ice cream
Peel the pears and core from the bottom using a melon baller (I just used a spoon), leaving stems intact. In a 2-qt microwave-safe dish with a lid, place 2 tablespoons light brown sugar and 1 tablespoon unsalted butter, and add pears. Cover, and microwave on high until the pears are tender enough to pierce with a knife, 10 to 12 minutes (timing will depend upon ripeness of pears). Don't be concerned if the pears fall over on their sides as they cook. Carefully uncover, as dish lid will release steam.
Transfer cooked pears to four shallow serving bowls, leaving juices behind. Add 1/4 cup vanilla ice cream to the juices in the dish; stir until smooth and saucy. Dividing evenly, spoon sauce around the pears; serve at room temperature or chilled.
4 servings, Prep 8 minutes, Total time 20 minutes
4 firm, ripe Bosc pears
2 tablespoons light brown sugar
1 tablespoon unsalted butter
1/4 cup vanilla ice cream
Peel the pears and core from the bottom using a melon baller (I just used a spoon), leaving stems intact. In a 2-qt microwave-safe dish with a lid, place 2 tablespoons light brown sugar and 1 tablespoon unsalted butter, and add pears. Cover, and microwave on high until the pears are tender enough to pierce with a knife, 10 to 12 minutes (timing will depend upon ripeness of pears). Don't be concerned if the pears fall over on their sides as they cook. Carefully uncover, as dish lid will release steam.
Transfer cooked pears to four shallow serving bowls, leaving juices behind. Add 1/4 cup vanilla ice cream to the juices in the dish; stir until smooth and saucy. Dividing evenly, spoon sauce around the pears; serve at room temperature or chilled.
Spiced Candied Walnuts
I made these one year for Christmas gifts for my co-workers. I put them in mason jars with a Christmas-print fabric under the lid and raffia tied around it. They also make great hostess gifts!
Makes about 2 1/2 cups.
1 cup sugar
1/3 cup water
1 teaspoon cinnamon
1 teaspoon nutmeg
1/2 teaspoon salt
1 teaspoon vanilla extract
2 cups walnut halves and/or pieces
In a 2-qt saucepan, combine sugar, water, cinnamon, nutmeg, and salt. Bring to a boil over high heat, swirling the pan frequently until the sugar dissolves.
Continue boiling for 3 1/2 to 4 minutes, or until the mix has thickened slightly and the bubbles become smaller and more compact. (On a candy thermometer, this is the soft ball stage, about 235 degrees.)
Remove pan from heat and add vanilla and walnuts. Stir gently just until the sugar coating stiffens and begins looking creamy rather than shiny. Scrape the nuts onto a platter or baking sheet and use two forks to pull them apart. Cool completely and then store in an airtight container.
Makes about 2 1/2 cups.
1 cup sugar
1/3 cup water
1 teaspoon cinnamon
1 teaspoon nutmeg
1/2 teaspoon salt
1 teaspoon vanilla extract
2 cups walnut halves and/or pieces
In a 2-qt saucepan, combine sugar, water, cinnamon, nutmeg, and salt. Bring to a boil over high heat, swirling the pan frequently until the sugar dissolves.
Continue boiling for 3 1/2 to 4 minutes, or until the mix has thickened slightly and the bubbles become smaller and more compact. (On a candy thermometer, this is the soft ball stage, about 235 degrees.)
Remove pan from heat and add vanilla and walnuts. Stir gently just until the sugar coating stiffens and begins looking creamy rather than shiny. Scrape the nuts onto a platter or baking sheet and use two forks to pull them apart. Cool completely and then store in an airtight container.
Angel Hair Pasta with Chicken
I got this recipe in the mail, one of those "buy this recipe card set" things. This was a pretty good dish.
4 servings
2 tablespoons olive oil, divided
2 skinless, boneless chicken breast halves, cut into 1-in cubes
1 carrot, sliced diagonally into 1/4-in pieces
10-oz package frozed broccoli florets, thawed
2 cloves garlic, minced
12-oz angel hair pasta
1 teaspoon dried basil
1/4 cup grated Parmesan cheese
Heat 1 tablespoon oil in a medium skillet over medium heat; add chicken. Cook, stirring, until chicken is cooked through, about 5 minutes. Remove from skillet and drain on paper towels.
Heat remaining oil in same skillet. Begin heating water for pasta. Add carrot to skillet; cook, stirring, for 4 minutes. Add broccoli and garlic to skillet; cook, stirring, for 2 mintues longer.
Cook pasta according to package directions. While pasta is cooking, add chicken broth, basil, and Parmesan to skillet. Stir to combine. Return chicken to skillet. Reduce heat and simmer for 4 minutes.
Drain pasta. Place in a large serving bowl. Top with chicken and vegetable mixutre. Serve immediately.
Variation: Substitute one 10-oz package frozen peas for the frozen broccoli and 1 cup chopped cooked ham for the chicken.
4 servings
2 tablespoons olive oil, divided
2 skinless, boneless chicken breast halves, cut into 1-in cubes
1 carrot, sliced diagonally into 1/4-in pieces
10-oz package frozed broccoli florets, thawed
2 cloves garlic, minced
12-oz angel hair pasta
1 teaspoon dried basil
1/4 cup grated Parmesan cheese
Heat 1 tablespoon oil in a medium skillet over medium heat; add chicken. Cook, stirring, until chicken is cooked through, about 5 minutes. Remove from skillet and drain on paper towels.
Heat remaining oil in same skillet. Begin heating water for pasta. Add carrot to skillet; cook, stirring, for 4 minutes. Add broccoli and garlic to skillet; cook, stirring, for 2 mintues longer.
Cook pasta according to package directions. While pasta is cooking, add chicken broth, basil, and Parmesan to skillet. Stir to combine. Return chicken to skillet. Reduce heat and simmer for 4 minutes.
Drain pasta. Place in a large serving bowl. Top with chicken and vegetable mixutre. Serve immediately.
Variation: Substitute one 10-oz package frozen peas for the frozen broccoli and 1 cup chopped cooked ham for the chicken.
Coconut Chip Macaroons
I made these for a party and received many compliments on them.
Approximately 30 cookies
16-oz shredded coconut flakes
3/4 cup all-purpose flour
14-oz can sweetened condensed milk
1 teaspoon almond extract
1 teaspoon vanilla extract
1 cup semi-sweet chocolate chips
Preheat oven to 325.
In a large bowl, mix coconut with flour. Add milk and extracts and stir well. Blend in chocolate chips.
Drop by tablespoon onto greased or parchment-lined baking sheet. Bake at 325 for 15 minutes, until golded brown around the edges.
Store in an airtight container.
Approximately 30 cookies
16-oz shredded coconut flakes
3/4 cup all-purpose flour
14-oz can sweetened condensed milk
1 teaspoon almond extract
1 teaspoon vanilla extract
1 cup semi-sweet chocolate chips
Preheat oven to 325.
In a large bowl, mix coconut with flour. Add milk and extracts and stir well. Blend in chocolate chips.
Drop by tablespoon onto greased or parchment-lined baking sheet. Bake at 325 for 15 minutes, until golded brown around the edges.
Store in an airtight container.
Salmon with a Pecan Crust
I used this recipe (which I found online) the first time I made salmon and it was a hit. Very easy and delicious. I served it with wild rice and a veggie.
2 servings
1 tablespoon Dijon mustard
1 tablespoon melted butter
2 teaspoons honey
1 tablespoon bread crumbs
2 tablespoons finely chopped pecans
1 teaspoon chopped parsley
2 4-oz salmon fillets, thawed if necessary
Black pepper to taste
Lemon wedges (optional)
Preheat oven to 450.
In a small bowl, combine mustard, butter, and honey; set aside. In another small bowl, combine bread crumbs, pecans, and parsley; set aside. Season each salmon fillet with pepper and place on a lightly greased baking sheet. Brush each fillet with the mustard/honey mixture, then pat the top of each with the bread crumb mixture.
Bake until fish flakes easily when tested with a fork (about 10 minutes per inch of thickness). Serve with lemon wedges.
2 servings
1 tablespoon Dijon mustard
1 tablespoon melted butter
2 teaspoons honey
1 tablespoon bread crumbs
2 tablespoons finely chopped pecans
1 teaspoon chopped parsley
2 4-oz salmon fillets, thawed if necessary
Black pepper to taste
Lemon wedges (optional)
Preheat oven to 450.
In a small bowl, combine mustard, butter, and honey; set aside. In another small bowl, combine bread crumbs, pecans, and parsley; set aside. Season each salmon fillet with pepper and place on a lightly greased baking sheet. Brush each fillet with the mustard/honey mixture, then pat the top of each with the bread crumb mixture.
Bake until fish flakes easily when tested with a fork (about 10 minutes per inch of thickness). Serve with lemon wedges.
Traditional Meat Loaf
This recipe is from a Taste of Home magazine. It's good, however, I felt it had too much onion. I'll put less in next time. Other than that, I liked it.
6 servings, Prep 15 min, Bake 1 hour + standing
1 egg, beaten
2/3 cup milk
3 slices bread, crumbled
1 cup (4 oz) shredded cheddar cheese
1 medium onion, chopped
1/2 cup finely shredded carrot
1 teaspoon salt
1/2 teaspoon pepper
1-1/2 pounds ground beef
1/4 cup packed brown sugar
1/4 cup ketchup
1 tablespoon prepared mustard
In a large bowl, combine the first eight ingredients. Crumble beef over mixtures and mix well. [I like to do this in a gallon-sized ziploc bag for less mess.] Shape into a loaf. Place in a greased 9-in. x 5-in. x 3-in. loaf pan.
In a small bowl, combine the brown sugar, ketchup, and mustard; spread over loaf. Bake at 350 for 60-75 minutes or until no pink remains and a meat thermometer reads 160. Drain. Let stand for 10 minutes before slicing.
6 servings, Prep 15 min, Bake 1 hour + standing
1 egg, beaten
2/3 cup milk
3 slices bread, crumbled
1 cup (4 oz) shredded cheddar cheese
1 medium onion, chopped
1/2 cup finely shredded carrot
1 teaspoon salt
1/2 teaspoon pepper
1-1/2 pounds ground beef
1/4 cup packed brown sugar
1/4 cup ketchup
1 tablespoon prepared mustard
In a large bowl, combine the first eight ingredients. Crumble beef over mixtures and mix well. [I like to do this in a gallon-sized ziploc bag for less mess.] Shape into a loaf. Place in a greased 9-in. x 5-in. x 3-in. loaf pan.
In a small bowl, combine the brown sugar, ketchup, and mustard; spread over loaf. Bake at 350 for 60-75 minutes or until no pink remains and a meat thermometer reads 160. Drain. Let stand for 10 minutes before slicing.
Chicken Provencale
I can't remember where I got this recipe, but it was definitely from a magazine (I have a color picture). I thought it was good, but I wasn't planning on keeping the recipe. However, my then-husband thought it was absolutely delicious and told me to make it again sometime. He was literally licking his chops! LOL! He ate leftovers the next evening and, when he was done he said again that it was delicious. So, there you go!
4 servings, Prep Time 10 min, Cook Time 50 min
8 small or 3 medium yellow-fleshed potatoes, such as Yukon gold, halved (quartered if medium)
4 skinless, boneless chicken breasts
Salt and pepper
3 tablespoons extra-virgin olive oil
3 cloves garlic, finely chopped
28-oz can diced tomatoes
1/2 cup nicoise or other brine-cured black olives, chopped
2 tablespoons drained capers
Preheat oven to 350. In a large pot of boiling salted water, cook the potatoes until just tender, 15 to 20 minutes; drain.
While the potatoes cook, season the chicken with salt and pepper. In a large skillet, heat the olive oil over medium-high heat until hot but not smoking. Add the chicken breasts and cook, turning, until browned, about 3 minutes on each side. Transfer to a large casserole dish.
Add the garlic to the skillet and cook, stirring, until golden, about 30 seconds. Add the tomatoes and their juice and simmer over low heat until the liquid is reduced, 10 to 15 minutes. Add the olices and capers and season to taste with salt.
Scatter the potatoes over the chicken and pour the tomato mixture on top. Bake until the chicken is cooked through, about 25 minutes. Transfer the chicken to a cutting board and slice on an angle. Spoon some sauce and potatoes onto each plate and top with chicken.
4 servings, Prep Time 10 min, Cook Time 50 min
8 small or 3 medium yellow-fleshed potatoes, such as Yukon gold, halved (quartered if medium)
4 skinless, boneless chicken breasts
Salt and pepper
3 tablespoons extra-virgin olive oil
3 cloves garlic, finely chopped
28-oz can diced tomatoes
1/2 cup nicoise or other brine-cured black olives, chopped
2 tablespoons drained capers
Preheat oven to 350. In a large pot of boiling salted water, cook the potatoes until just tender, 15 to 20 minutes; drain.
While the potatoes cook, season the chicken with salt and pepper. In a large skillet, heat the olive oil over medium-high heat until hot but not smoking. Add the chicken breasts and cook, turning, until browned, about 3 minutes on each side. Transfer to a large casserole dish.
Add the garlic to the skillet and cook, stirring, until golden, about 30 seconds. Add the tomatoes and their juice and simmer over low heat until the liquid is reduced, 10 to 15 minutes. Add the olices and capers and season to taste with salt.
Scatter the potatoes over the chicken and pour the tomato mixture on top. Bake until the chicken is cooked through, about 25 minutes. Transfer the chicken to a cutting board and slice on an angle. Spoon some sauce and potatoes onto each plate and top with chicken.
Linguine with Shrimp Scampi
I love Barefoot Contessa! I was watching her show on The Food Network and she made this dish. It looked pretty simple, so I thought I would try it. I just loved it! I made it for my parents once when they came to visit. My mom is a very good cook, so it meant a lot when she asked for the recipe. It's a light, summery, fresh dish.
4 servings
Vegetable oil
Kosher salt
3/4 pound linguine
3 tablespoons unsalted butter
2 1/2 tablespoons good olive oil
1 1/2 tablespoons minced garlic (4 cloves)
1 pound large shrimp (about 16 shrimp), peeled and deveined
1/4 teaspoon freshly ground black pepper
1/3 cup chopped fresh parsley leaves
1/2 lemon, zest grated
1/4 cup freshly squeezed lemon juice (2 lemons)
1/4 lemon, thinly sliced in half-rounds
1/8 teaspoon hot red pepper flakes
Drizzle some oil in a large pot of boiling salted water, add 1 tablespoon of salt and the linguine, and cook for 7 to 10 minutes, or according to the directions on the package.
Meanwhile, in another large (12-inch), heavy-bottomed pan, melt the butter and olive oil over medium-low heat. Add the garlic. Saute for 1 minute. Be careful, the garlic burns easily! Add the shrimp, 1 1/2 teaspoons of salt, and the pepper and saute until the shrimp have just turned pink, about 5 minutes, stirring often. Remove from the heat, add the parsley, lemon zest, lemon juice, lemon slices, and red pepper flakes. Toss to combine.
When the pasta is done, drain the cooked linguine and then put it back in the pot. Immediately add the shrimp and sauce, toss well, and serve.
4 servings
Vegetable oil
Kosher salt
3/4 pound linguine
3 tablespoons unsalted butter
2 1/2 tablespoons good olive oil
1 1/2 tablespoons minced garlic (4 cloves)
1 pound large shrimp (about 16 shrimp), peeled and deveined
1/4 teaspoon freshly ground black pepper
1/3 cup chopped fresh parsley leaves
1/2 lemon, zest grated
1/4 cup freshly squeezed lemon juice (2 lemons)
1/4 lemon, thinly sliced in half-rounds
1/8 teaspoon hot red pepper flakes
Drizzle some oil in a large pot of boiling salted water, add 1 tablespoon of salt and the linguine, and cook for 7 to 10 minutes, or according to the directions on the package.
Meanwhile, in another large (12-inch), heavy-bottomed pan, melt the butter and olive oil over medium-low heat. Add the garlic. Saute for 1 minute. Be careful, the garlic burns easily! Add the shrimp, 1 1/2 teaspoons of salt, and the pepper and saute until the shrimp have just turned pink, about 5 minutes, stirring often. Remove from the heat, add the parsley, lemon zest, lemon juice, lemon slices, and red pepper flakes. Toss to combine.
When the pasta is done, drain the cooked linguine and then put it back in the pot. Immediately add the shrimp and sauce, toss well, and serve.
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