I love pork. I don't like pan fried pork chops though. They are always to dry. Cooking them in some oil is ok but then you are added unwanted calories and sometimes taste. I cook mine with ice..yes..ice. I love this trick and gives you some very moist chops.
4 1/2-inch-thick pork chops
ground black pepper
4 apricots, pitted and cut in wedges
2 tablespoons honey
3 cloves garlic, sliced
1 pound green beans...FRESH..wash then and remove ends. Beans can be left whole if desired. Place them in a 2 quart microwaveable dish and set aside. ** if you do not like them cooked in a microwave...start them on the stove top when you start the chops and cook to your desired texture.**
Use either a heavy skillet of a stove top grill pan ( which is what I use). Heat the pan for about 2 minutes on medium heat..this will keep the chops from sticking. ( you can also spray the pan if you desire but still pre heat it)
Place chops in pan and sprinkle with pepper. Place ice cubes in the openings around the chops. Try to use at least 6 ice cubes..they can touch the chops. Cover with a lid..BUT make sure it is ajar..you want the steam to escape. Cook for 5 minutes then turn. Lower heat slightly. Cook for an additional 5 minutes. Sprinkle this side with pepper and add more ice if needed. You do not want the chops sitting in too much water but you do not want the pan to go dry.
Add apricots, honey and garlic to chops in skillet; cover and cook 5 to 7 minutes or until apricots are tender and pork is slightly pink in center. **you will be adding this atop the chops.** if needed add a few ice cubes before you cover the pan. Remember to check them to see that the pan is not dry...if it is getting dry add one to two ice cubes. If there is too much water building...place lid ajar or remove it for the last 2 minutes of cooking time.
Meanwhile, in a 2-quart microwave-safe dish combine beans and 1/4 cup water. Cook, covered, on 100 percent (high) power 6 minutes, stirring once; drain.
To serve, spoon any cooking juices from skillet over pork, apricots, and beans.
Makes 4 servings.
ENJOY!
Showing posts with label Brunch. Show all posts
Showing posts with label Brunch. Show all posts
Tuesday, June 1, 2010
Gingered Beef & Broccoli Salad Bowl
Some spring veggies are all ready to go and others will be soon. Making anything with fresh vegetables makes such a difference. In this recipe you are free to mix it up and use the ones you like best.
12 ounces beef sirloin steak
2/3 cup bottled ginger vinaigrette salad dressing
3 1/2 cups broccoli florets
8 cups mixed spring or baby salad greens (packaged or create your own)
1 medium sweet pepper
Trim fat from beef. Thinly slice beef across the grain into bite-size strips; set aside.
In a large skillet heat 2 tablespoons of the salad dressing over medium-high heat. Add broccoli. Cook and stir for 3 minutes. Add beef to skillet. Cook and stir 2 to 3 minutes. A bit longer if you want no "pink". Remove beef and broccoli from skillet. Remove stem end and seeds from sweet pepper. Cut sweet pepper in bite-size strips.
In large bowl combine greens, sweet pepper, beef, and broccoli. Drizzle remaining salad dressing; toss to coat.
Makes 4 serving.
ENJOY!
12 ounces beef sirloin steak
2/3 cup bottled ginger vinaigrette salad dressing
3 1/2 cups broccoli florets
8 cups mixed spring or baby salad greens (packaged or create your own)
1 medium sweet pepper
Trim fat from beef. Thinly slice beef across the grain into bite-size strips; set aside.
In a large skillet heat 2 tablespoons of the salad dressing over medium-high heat. Add broccoli. Cook and stir for 3 minutes. Add beef to skillet. Cook and stir 2 to 3 minutes. A bit longer if you want no "pink". Remove beef and broccoli from skillet. Remove stem end and seeds from sweet pepper. Cut sweet pepper in bite-size strips.
In large bowl combine greens, sweet pepper, beef, and broccoli. Drizzle remaining salad dressing; toss to coat.
Makes 4 serving.
ENJOY!
Saturday, December 5, 2009
Cheesy Chicken Taco Casserole
NEED:
1 1/2 pounds skinless, boneless chicken breasts
Salt and pepper
1 (24 oz.) jar pasta sauce
9 (5-inch) corn tortillas
1 cup chopped cilantro
2 cups shredded Monterey Jack (8 oz.)
1 small tomato, sliced
Preheat oven to 400°F. Season chicken with salt and pepper. Place in a small skillet and add cold water to cover. Bring to a simmer over medium-high heat. Reduce heat to medium-low and cook, turning once or twice, until opaque and firm, about 10 minutes. Remove, let cool and cut into small pieces or shred. You should have about 3 cups cut-up chicken.
Spread one-third of sauce over bottom of a 7-by-11-inch baking dish. Arrange 3 tortillas, slightly overlapping, on top. Sprinkle one-third of chicken and cilantro over tortillas. Top with a third of cheese. Make two more layers of sauce, tortillas, chicken, cilantro and cheese. Arrange tomato on final layer of cheese. Cover with foil and bake until bubbly, about 20 minutes.
Remove foil and cook until top is lightly browned, 10 minutes more.
ENJOY!
1 1/2 pounds skinless, boneless chicken breasts
Salt and pepper
1 (24 oz.) jar pasta sauce
9 (5-inch) corn tortillas
1 cup chopped cilantro
2 cups shredded Monterey Jack (8 oz.)
1 small tomato, sliced
Preheat oven to 400°F. Season chicken with salt and pepper. Place in a small skillet and add cold water to cover. Bring to a simmer over medium-high heat. Reduce heat to medium-low and cook, turning once or twice, until opaque and firm, about 10 minutes. Remove, let cool and cut into small pieces or shred. You should have about 3 cups cut-up chicken.
Spread one-third of sauce over bottom of a 7-by-11-inch baking dish. Arrange 3 tortillas, slightly overlapping, on top. Sprinkle one-third of chicken and cilantro over tortillas. Top with a third of cheese. Make two more layers of sauce, tortillas, chicken, cilantro and cheese. Arrange tomato on final layer of cheese. Cover with foil and bake until bubbly, about 20 minutes.
Remove foil and cook until top is lightly browned, 10 minutes more.
ENJOY!
Thursday, November 26, 2009
Creamy Mexican Crockpot Chicken or Turkey
NEED:
10 ounce can condensed cream of chicken soup
10 ounce can condensed cream of mushroom soup
1 cup green or red salsa
1 cup sour cream
1 Tablespoon chili powder
1 onion, finely chopped
3 cloves garlic, minced
1 Tablespoon olive oil
12 corn tortillas, torn into pieces
4 cups chopped cooked chicken or turkey
1-1/2 cups shredded Cojack cheese
1/3 cup chopped fresh cilantro
Spray inside of crock pot liner with nonstick cooking spray. In large bowl, mix soups, salsa, sour cream, and chili powder.
Cook onion and garlic in oil in small saucepan until tender, about 4 minutes. Add to soup mixture along with chopped cooked chicken or turkey. Layer tortillas and soup mixture in crock pot.
Cover crock pot and cook on LOW for 4-5 hours until bubbly. Sprinkle with cheese, cover and let stand until cheese melts. Top with cilantro and serve.
Makes 8 servings.
ENJOY!
10 ounce can condensed cream of chicken soup
10 ounce can condensed cream of mushroom soup
1 cup green or red salsa
1 cup sour cream
1 Tablespoon chili powder
1 onion, finely chopped
3 cloves garlic, minced
1 Tablespoon olive oil
12 corn tortillas, torn into pieces
4 cups chopped cooked chicken or turkey
1-1/2 cups shredded Cojack cheese
1/3 cup chopped fresh cilantro
Spray inside of crock pot liner with nonstick cooking spray. In large bowl, mix soups, salsa, sour cream, and chili powder.
Cook onion and garlic in oil in small saucepan until tender, about 4 minutes. Add to soup mixture along with chopped cooked chicken or turkey. Layer tortillas and soup mixture in crock pot.
Cover crock pot and cook on LOW for 4-5 hours until bubbly. Sprinkle with cheese, cover and let stand until cheese melts. Top with cilantro and serve.
Makes 8 servings.
ENJOY!
Turkey Pesto Casserole
NEED:
2 tablespoons butter
2 onions, chopped
3 cloves garlic, minced
1 (8-ounce) package sliced mushrooms
2 cups frozen hash brown potatoes, thawed
3 cups cubed cooked turkey
1 (3-ounce) jar basil pesto
1 (16-ounce) jar four cheese Alfredo sauce
1-1/2 cups frozen baby peas
1 cup shredded Swiss cheese
1/4 cup grated Parmesan cheese
Preheat oven to 350 degrees F. Spray a 9" x 13" pan with nonstick cooking spray and set aside.
In large saucepan, melt butter and cook onions, garlic, and mushrooms until vegetables are tender, about 8-9 minutes. Add potatoes and turkey and stir.
Add pesto, Alfredo sauce, peas, and Swiss cheese and stir. Pour into prepared casserole and sprinkle with Parmesan cheese.
Bake for 35-45 minutes until casserole is hot and bubbly.
Serves 8
ENJOY!
2 tablespoons butter
2 onions, chopped
3 cloves garlic, minced
1 (8-ounce) package sliced mushrooms
2 cups frozen hash brown potatoes, thawed
3 cups cubed cooked turkey
1 (3-ounce) jar basil pesto
1 (16-ounce) jar four cheese Alfredo sauce
1-1/2 cups frozen baby peas
1 cup shredded Swiss cheese
1/4 cup grated Parmesan cheese
Preheat oven to 350 degrees F. Spray a 9" x 13" pan with nonstick cooking spray and set aside.
In large saucepan, melt butter and cook onions, garlic, and mushrooms until vegetables are tender, about 8-9 minutes. Add potatoes and turkey and stir.
Add pesto, Alfredo sauce, peas, and Swiss cheese and stir. Pour into prepared casserole and sprinkle with Parmesan cheese.
Bake for 35-45 minutes until casserole is hot and bubbly.
Serves 8
ENJOY!
Leftover Turkey Special Recipe
NEED:
***1st Layer***
2 boxes dry stuffing mix -- with seasoning
1/2 cup melted butter
1 cup water
***2nd Layer***
2 1/2 cups cooked cut up turkey
1/2 cup finely chopped onion
1/2 cup finely sliced celery
1/4 cup chopped green pepper
3/4 cup mayonnaise
3/4 teaspoon salt
2 eggs
1 1/2 cup milk
***3rd Layer***
1 can cream of mushroom soup
1 can water
1 cup shredded mozzarella cheese
Combine 1st layer ingredients, toss until moist, and spoon half of mixture into 13x9 pan, setting other half of mixture aside. Combine chicken, onion, celery, green pepper, mayo, and salt in a bowl until it is well mixed. Place on top of stuffing in pan; top with remaining stuffing. Beat together eggs and milk. Pour over ingredients in pan, and refrigerate several hours or overnight.
One hour before serving, pour soup diluted with water over chicken and stuffing in pan. Bake in pre-heated 350F oven for 50 minutes. Remove from oven and sprinkle with cheese. Bake an additional 10 minutes or until cheese is melted.
ENJOY!
***1st Layer***
2 boxes dry stuffing mix -- with seasoning
1/2 cup melted butter
1 cup water
***2nd Layer***
2 1/2 cups cooked cut up turkey
1/2 cup finely chopped onion
1/2 cup finely sliced celery
1/4 cup chopped green pepper
3/4 cup mayonnaise
3/4 teaspoon salt
2 eggs
1 1/2 cup milk
***3rd Layer***
1 can cream of mushroom soup
1 can water
1 cup shredded mozzarella cheese
Combine 1st layer ingredients, toss until moist, and spoon half of mixture into 13x9 pan, setting other half of mixture aside. Combine chicken, onion, celery, green pepper, mayo, and salt in a bowl until it is well mixed. Place on top of stuffing in pan; top with remaining stuffing. Beat together eggs and milk. Pour over ingredients in pan, and refrigerate several hours or overnight.
One hour before serving, pour soup diluted with water over chicken and stuffing in pan. Bake in pre-heated 350F oven for 50 minutes. Remove from oven and sprinkle with cheese. Bake an additional 10 minutes or until cheese is melted.
ENJOY!
Almond Turkey Bake ( use leftover Turkey)
A great recipe for some of that leftover Thanksgiving Day Turkey.
NEED:
4 ounces shredded Cheddar
1 tablespoon flour
1 cup slivered almonds, toasted
3 cups cooked chopped turkey
1 1/2 cup celery slices
1 tablespoon lemon juice
1 cup mayonnaise
1/2 teaspoon poultry seasoning
1/4 teaspoon salt
1/8 teaspoon red pepper
1 Pastry for 2-crust 9 inch pie
Toss cheese in flour. Combine 3/4 C. cheese, 1/2 C. almonds, and remaining ingredients except pie pastry; mix well. Roll out pastry into a rectangle large enough to line a 12x8 inch baking dish.
Fit pastry into dish and flute edge. Fill with turkey mixture. Top with remaining cheese and almonds.
Bake at 400 degrees for 30-35 minutes.
ENJOY!
NEED:
4 ounces shredded Cheddar
1 tablespoon flour
1 cup slivered almonds, toasted
3 cups cooked chopped turkey
1 1/2 cup celery slices
1 tablespoon lemon juice
1 cup mayonnaise
1/2 teaspoon poultry seasoning
1/4 teaspoon salt
1/8 teaspoon red pepper
1 Pastry for 2-crust 9 inch pie
Toss cheese in flour. Combine 3/4 C. cheese, 1/2 C. almonds, and remaining ingredients except pie pastry; mix well. Roll out pastry into a rectangle large enough to line a 12x8 inch baking dish.
Fit pastry into dish and flute edge. Fill with turkey mixture. Top with remaining cheese and almonds.
Bake at 400 degrees for 30-35 minutes.
ENJOY!
Saturday, November 21, 2009
Super Potato Soup
This is a recipe from someone I work with. Terra didn't have exact measurements but I added ( without measuring) the ingredients according to my taste. It came out so good. I'll give a general idea of the amounts but you can adjust it according to your taste.
NEED:
6 Yukon Gold potatoes ( the type is very important) peeled and diced-exact number
3 cans of chicken broth - exact number
1 loosely filled cup of shredded carrots. I used the pre cut carrot sticks, so not a "full" cup of shredded carrots.
3/4 cup chopped celery
3/4 cup diced onion
salt
pepper
garlic powder
Milk
2 heaping serving spoons of sour cream
3 slices of bacon, diced
Instant mashed potatoes
** Terra added leaks toward the end. She also used heavy cream instead of the sour cream and she adds a lot of cheese to the soup while making it**
In large pot, place diced bacon in bottom until browned. Drain off fat. Add carrots, celery, onion, potatoes and chicken broth. Season to taste. Bring to boil then reduce and cook for approximately 20 minutes. Potatoes should be tender by then.
While stirring pour in milk. I used between 1/2 to 3/4 cup. You will have to judge the amount. You want it to make a "white" base for the soup. Stir in the sour cream until it is blended.
Add instant potatoes. Add them at a 1/2 cup at a time. The potatoes act as a thickening agent. So add until you have reached your desired thickness. Reduce the heat to as low as possible and let it warm through.
I like to serve my potato soup garnished with finely shredded cheese and chopped green onion tops.
ENJOY!
NEED:
6 Yukon Gold potatoes ( the type is very important) peeled and diced-exact number
3 cans of chicken broth - exact number
1 loosely filled cup of shredded carrots. I used the pre cut carrot sticks, so not a "full" cup of shredded carrots.
3/4 cup chopped celery
3/4 cup diced onion
salt
pepper
garlic powder
Milk
2 heaping serving spoons of sour cream
3 slices of bacon, diced
Instant mashed potatoes
** Terra added leaks toward the end. She also used heavy cream instead of the sour cream and she adds a lot of cheese to the soup while making it**
In large pot, place diced bacon in bottom until browned. Drain off fat. Add carrots, celery, onion, potatoes and chicken broth. Season to taste. Bring to boil then reduce and cook for approximately 20 minutes. Potatoes should be tender by then.
While stirring pour in milk. I used between 1/2 to 3/4 cup. You will have to judge the amount. You want it to make a "white" base for the soup. Stir in the sour cream until it is blended.
Add instant potatoes. Add them at a 1/2 cup at a time. The potatoes act as a thickening agent. So add until you have reached your desired thickness. Reduce the heat to as low as possible and let it warm through.
I like to serve my potato soup garnished with finely shredded cheese and chopped green onion tops.
ENJOY!
Monday, November 9, 2009
Tortilla Soup with Grilled Chicken
NEED:
2 tablespoons corn oil
1 cup frozen diced onions or fresh cut onions
1 carton (32-oz.) chicken broth - low sodium or regular
1 can (14.5-oz.) diced tomatoes with roasted garlic
1 can (4-oz.) diced green chiles, drained
1/4 cup lime juice
2 cups shredded grilled chicken breast
Salt and pepper
2 cups broken tortilla chips
Chopped avocado, cilantro, and green onions
In a large saucepan, heat oil over medium-high heat. Add onions and cook for minutes, stirring occasionally. Add broth, tomatoes, chiles, and lime juice. Bring to a boil, then reduce heat and simmer 5 minutes. Stir in chicken and cook just until heated through, about 2 minutes. Season to taste with salt and pepper.
Ladle soup equally into bowls. Top each with tortilla chips. Serve with bowls of avocado, cilantro, and green onions to add as desired.
Makes 4 to 6 servings
ENJOY!
2 tablespoons corn oil
1 cup frozen diced onions or fresh cut onions
1 carton (32-oz.) chicken broth - low sodium or regular
1 can (14.5-oz.) diced tomatoes with roasted garlic
1 can (4-oz.) diced green chiles, drained
1/4 cup lime juice
2 cups shredded grilled chicken breast
Salt and pepper
2 cups broken tortilla chips
Chopped avocado, cilantro, and green onions
In a large saucepan, heat oil over medium-high heat. Add onions and cook for minutes, stirring occasionally. Add broth, tomatoes, chiles, and lime juice. Bring to a boil, then reduce heat and simmer 5 minutes. Stir in chicken and cook just until heated through, about 2 minutes. Season to taste with salt and pepper.
Ladle soup equally into bowls. Top each with tortilla chips. Serve with bowls of avocado, cilantro, and green onions to add as desired.
Makes 4 to 6 servings
ENJOY!
Chicken Butternut Squash Soup
NEED:
1-1/4 pound butternut squash, peeled, seeded, and cut in 3/4-inch pieces (4 cups)
1 small red onion, cut in 1/2-inch wedges
1 Tablespoon curry powder
1 Tablespoon olive oil
3 14-ounce cans reduced-sodium chicken broth
1 15- to 16-ounce can garbanzo beans (chickpeas), rinsed and drained
1/3 cup dried apricots, snipped
1/2 cup chopped walnuts
1 teaspoon olive oil
1/4 teaspoon freshly grated or ground nutmeg
1 deli-roasted chicken, cut up **also good way to use left over chicken..or roast your own.
Fresh cilantro leaves
Preheat oven to 425 degrees F. In shallow roasting pan toss squash and onion with curry powder and the 1 tablespoon oil. Roast, uncovered, 20 minutes or until tender. Reduce oven temperature to 350 degrees F.
In 4-quart Dutch oven combine roasted vegetables, broth, beans, and apricots. Bring to boiling; reduce heat. Simmer, covered, 10 minutes. Cook about 5 minutes. Transfer half the soup to food processor or blender. Cover; process or blend until smooth. Return to Dutch oven; heat through.
Meanwhile, in bowl toss walnuts with 1 teaspoon oil and the nutmeg. Spread nuts on baking sheet. Bake 7 minutes or until golden and toasted. Reheat chicken according to package directions, if needed.
To serve, top soup with nuts, chicken, and cilantro.
ENJOY!
1-1/4 pound butternut squash, peeled, seeded, and cut in 3/4-inch pieces (4 cups)
1 small red onion, cut in 1/2-inch wedges
1 Tablespoon curry powder
1 Tablespoon olive oil
3 14-ounce cans reduced-sodium chicken broth
1 15- to 16-ounce can garbanzo beans (chickpeas), rinsed and drained
1/3 cup dried apricots, snipped
1/2 cup chopped walnuts
1 teaspoon olive oil
1/4 teaspoon freshly grated or ground nutmeg
1 deli-roasted chicken, cut up **also good way to use left over chicken..or roast your own.
Fresh cilantro leaves
Preheat oven to 425 degrees F. In shallow roasting pan toss squash and onion with curry powder and the 1 tablespoon oil. Roast, uncovered, 20 minutes or until tender. Reduce oven temperature to 350 degrees F.
In 4-quart Dutch oven combine roasted vegetables, broth, beans, and apricots. Bring to boiling; reduce heat. Simmer, covered, 10 minutes. Cook about 5 minutes. Transfer half the soup to food processor or blender. Cover; process or blend until smooth. Return to Dutch oven; heat through.
Meanwhile, in bowl toss walnuts with 1 teaspoon oil and the nutmeg. Spread nuts on baking sheet. Bake 7 minutes or until golden and toasted. Reheat chicken according to package directions, if needed.
To serve, top soup with nuts, chicken, and cilantro.
ENJOY!
Monday, November 2, 2009
Sweet Potato and Sausage Casserole
NEED:
6 baked sweet potatoes
1/4 cup granulated sugar
juice and zest of 1 lemon
1 teaspoon ground cinnamon
1 pound cooked link sausages or sausage patties, cooked
Scoop sweet potato pulp out of shells into a mixing bowl. Blend with sugar and the juice and zest of lemon, along with cinnamon.Beat until light; spoon into a buttered baking dish. Top with sausage patties or links.
Bake at 450° for 10 minutes.
ENJOY!
6 baked sweet potatoes
1/4 cup granulated sugar
juice and zest of 1 lemon
1 teaspoon ground cinnamon
1 pound cooked link sausages or sausage patties, cooked
Scoop sweet potato pulp out of shells into a mixing bowl. Blend with sugar and the juice and zest of lemon, along with cinnamon.Beat until light; spoon into a buttered baking dish. Top with sausage patties or links.
Bake at 450° for 10 minutes.
ENJOY!
Tuesday, October 20, 2009
Autumn Harvest Stew
NEED:
1 pound boneless pork shoulder
2 cups cubed, peeled sweet potatoes
2 medium parsnips, peeled and cut into 1/2-inch pieces (1 3/4 cups)
2 small cooking apples, cored and cut into 1/4-inch slices (1 3/4 cups)
1 medium onion, chopped
3/4 teaspoon dried thyme, crushed
1/2 teaspoon dried rosemary, crushed
1/2 teaspoon salt
1/4 teaspoon pepper
2 cups apple cider or apple juice
Trim fat from meat. Cut pork into 1-inch cubes.
In a 3 1/2- or 4-quart crockery slow cooker layer potatoes, parsnip, apples, and onion. Sprinkle with thyme, rosemary, salt, and pepper. Add meat. Pour apple cider or juice over all.
Cover and cook on low-heat setting for 7 to 8 hours or on high-heat setting for 31/2 to 4 hours or until meat and vegetables are tender. Ladle into bowls.
Makes 4 servings.
ENJOY!
1 pound boneless pork shoulder
2 cups cubed, peeled sweet potatoes
2 medium parsnips, peeled and cut into 1/2-inch pieces (1 3/4 cups)
2 small cooking apples, cored and cut into 1/4-inch slices (1 3/4 cups)
1 medium onion, chopped
3/4 teaspoon dried thyme, crushed
1/2 teaspoon dried rosemary, crushed
1/2 teaspoon salt
1/4 teaspoon pepper
2 cups apple cider or apple juice
Trim fat from meat. Cut pork into 1-inch cubes.
In a 3 1/2- or 4-quart crockery slow cooker layer potatoes, parsnip, apples, and onion. Sprinkle with thyme, rosemary, salt, and pepper. Add meat. Pour apple cider or juice over all.
Cover and cook on low-heat setting for 7 to 8 hours or on high-heat setting for 31/2 to 4 hours or until meat and vegetables are tender. Ladle into bowls.
Makes 4 servings.
ENJOY!
Sunday, October 4, 2009
Eggplant Pizza
NEED:
2 eggs
1 cup all-purpose flour
1/2 teaspoon salt
1/4 teaspoon ground black pepper
1/2 teaspoon dried oregano
1 large eggplant, sliced into 1/2 inch rounds
1/4 cup vegetable oil
1 (14 ounce) can pizza sauce
1 1/2 cups shredded mozzarella cheese
Preheat an oven to 350 degrees.
Beat the eggs in a bowl. Mix the flour, salt, pepper, and oregano in a 1 gallon resealable plastic bag. Dip each eggplant slice in the egg, then drop the eggplant in the flour mixture one at a time, shaking the bag to coat the eggplant.
Heat the vegetable oil in a large, deep skillet over medium heat. Place the eggplant slices in the skillet to cook, turning occasionally, until evenly browned. Drain the eggplant slices on a paper towel-lined plate. Arrange the eggplant in one layer on a baking sheet. Spoon enough pizza sauce to cover each eggplant slice. Top each eggplant with mozzarella cheese.
Bake in the preheated oven until the mozzarella cheese is melted, 5 to 10 minutes.
ENJOY!
2 eggs
1 cup all-purpose flour
1/2 teaspoon salt
1/4 teaspoon ground black pepper
1/2 teaspoon dried oregano
1 large eggplant, sliced into 1/2 inch rounds
1/4 cup vegetable oil
1 (14 ounce) can pizza sauce
1 1/2 cups shredded mozzarella cheese
Preheat an oven to 350 degrees.
Beat the eggs in a bowl. Mix the flour, salt, pepper, and oregano in a 1 gallon resealable plastic bag. Dip each eggplant slice in the egg, then drop the eggplant in the flour mixture one at a time, shaking the bag to coat the eggplant.
Heat the vegetable oil in a large, deep skillet over medium heat. Place the eggplant slices in the skillet to cook, turning occasionally, until evenly browned. Drain the eggplant slices on a paper towel-lined plate. Arrange the eggplant in one layer on a baking sheet. Spoon enough pizza sauce to cover each eggplant slice. Top each eggplant with mozzarella cheese.
Bake in the preheated oven until the mozzarella cheese is melted, 5 to 10 minutes.
ENJOY!
Thursday, October 1, 2009
Roast Bologna
As a rule, I am not a bologna fan. This recipe makes it very yummy.
Skin one 3 lb. bologna. Score surface to form diamond pattern. If desired insert a whole clove in each diamond. Place the bologna on rack in shallow roast pan. Bake in (350) oven for 1 hour and 30 minutes. Brush several times with pineapple juice or other fruit juice while baking.
You are going to do this similar to roasting a ham. It really is great.
ENJOY!
Skin one 3 lb. bologna. Score surface to form diamond pattern. If desired insert a whole clove in each diamond. Place the bologna on rack in shallow roast pan. Bake in (350) oven for 1 hour and 30 minutes. Brush several times with pineapple juice or other fruit juice while baking.
You are going to do this similar to roasting a ham. It really is great.
ENJOY!
Wednesday, September 30, 2009
Slow Cooker Kielbasa and Beer
NEED:
2 pounds kielbasa sausage, cut into 1 inch pieces
1 (12 fluid ounce) can or bottle beer
1 (20 ounce) can sauerkraut, drained
In a slow cooker combine sausage, beer and sauerkraut. Cook on low for 5 to 6 hours, until the meat is tender and plump.
ENJOY!
2 pounds kielbasa sausage, cut into 1 inch pieces
1 (12 fluid ounce) can or bottle beer
1 (20 ounce) can sauerkraut, drained
In a slow cooker combine sausage, beer and sauerkraut. Cook on low for 5 to 6 hours, until the meat is tender and plump.
ENJOY!
Monday, September 28, 2009
Crockpot Chicken Rice Soup
NEED:
1 lb. boneless, skinless chicken breasts, cut into 1" pieces
3 (14 oz.) cans ready to serve chicken broth
1 (14 oz. ) can ready to serve vegetable broth
1 onion, chopped
3 cloves garlic, minced
3 carrots, sliced
2 stalks celery, chopped
8 oz. pkg. sliced fresh mushrooms
1/2 cup long grain rice
1/2 tsp. dried basil leaves
1/4 tsp. dried thyme leaves
Combine all ingredients in 4-5 quart crockpot. Cover and cook on low heat for 6-8 hours until chicken is thoroughly cooked and vegetables and rice are tender.
Serves 8
ENJOY!
1 lb. boneless, skinless chicken breasts, cut into 1" pieces
3 (14 oz.) cans ready to serve chicken broth
1 (14 oz. ) can ready to serve vegetable broth
1 onion, chopped
3 cloves garlic, minced
3 carrots, sliced
2 stalks celery, chopped
8 oz. pkg. sliced fresh mushrooms
1/2 cup long grain rice
1/2 tsp. dried basil leaves
1/4 tsp. dried thyme leaves
Combine all ingredients in 4-5 quart crockpot. Cover and cook on low heat for 6-8 hours until chicken is thoroughly cooked and vegetables and rice are tender.
Serves 8
ENJOY!
Wednesday, September 23, 2009
Broccoli and Sausage Focaccia
In a hurry? This is a great fast dinner everyone will love.
NEED:
2 tablespoons olive oil
8 ounces sweet Italian turkey or pork sausage, casings removed
1 onion, thinly sliced
1 (13.2 oz.) tube Italian bread dough
2 tablespoons finely grated Parmesan
1 cup chopped broccoli, thawed or cooked, patted dry
In a large skillet, heat 1 Tbsp. oil on medium-high heat. Cook sausage, stirring and breaking apart, until crumbled, about 5 minutes. Drain and transfer to a plate. Put 1 Tbsp. oil and onion in skillet; cook on medium heat, stirring often, until softened, about 4 minutes. Add to sausage and let cool.
Lower oven rack to bottom; preheat oven to 350°F. Line a baking sheet with parchment paper or foil; sprinkle with a little cornmeal or flour. Unroll dough onto pan without stretching. Sprinkle on 1 Tbsp. Parmesan. Spread sausage, onion and broccoli on top, pressing down slightly. Sprinkle remaining 1 Tbsp. Parmesan on top.
Bake until nicely browned on edges and cooked through, about 30 minutes. Cut into rectangles and serve warm or at room temperature.
**Be creative. You can take this simple recipe and use your favorite toppings and make something great.**
ENJOY!
NEED:
2 tablespoons olive oil
8 ounces sweet Italian turkey or pork sausage, casings removed
1 onion, thinly sliced
1 (13.2 oz.) tube Italian bread dough
2 tablespoons finely grated Parmesan
1 cup chopped broccoli, thawed or cooked, patted dry
In a large skillet, heat 1 Tbsp. oil on medium-high heat. Cook sausage, stirring and breaking apart, until crumbled, about 5 minutes. Drain and transfer to a plate. Put 1 Tbsp. oil and onion in skillet; cook on medium heat, stirring often, until softened, about 4 minutes. Add to sausage and let cool.
Lower oven rack to bottom; preheat oven to 350°F. Line a baking sheet with parchment paper or foil; sprinkle with a little cornmeal or flour. Unroll dough onto pan without stretching. Sprinkle on 1 Tbsp. Parmesan. Spread sausage, onion and broccoli on top, pressing down slightly. Sprinkle remaining 1 Tbsp. Parmesan on top.
Bake until nicely browned on edges and cooked through, about 30 minutes. Cut into rectangles and serve warm or at room temperature.
**Be creative. You can take this simple recipe and use your favorite toppings and make something great.**
ENJOY!
Monday, August 31, 2009
Simple Crock Pot BBQ Ham
On a recent Blood Drive I had the great experience of eating some of this. It was made by Joan, who is one of our volunteers. This is so very simple and so very good.
NEED:
4 pounds of sliced chipped ham..sliced rather thin but not chipped
1 bottle of Open Pit ( or brand of your choice ) Honey BBQ sauce
1/4 cup Honey
2 to 3 tablespoons of sugar or sugar substitute
Place the ham in your crock pot
Combine the BBQ sauce, honey and sugar and pour over the ham..Mix well
Set crock pot on low and heat for a couple hours or until heated through.
Serve on buns.
ENJOY!
NEED:
4 pounds of sliced chipped ham..sliced rather thin but not chipped
1 bottle of Open Pit ( or brand of your choice ) Honey BBQ sauce
1/4 cup Honey
2 to 3 tablespoons of sugar or sugar substitute
Place the ham in your crock pot
Combine the BBQ sauce, honey and sugar and pour over the ham..Mix well
Set crock pot on low and heat for a couple hours or until heated through.
Serve on buns.
ENJOY!
Almond Crusted Chicken Fingers
NEED:
Canola oil cooking spray
1/2 cup sliced almonds
1/4 cup whole-wheat flour
1 1/2 teaspoons paprika
1/2 teaspoon garlic powder
1/2 teaspoon dry mustard
1/4 teaspoon salt
1/8 teaspoon freshly ground pepper
1 1/2 teaspoons extra-virgin olive oil
4 large egg whites
1 pound chicken tenders (see Ingredient Note)
Preheat oven to 475°F. Line a baking sheet with foil. Set a wire rack on the baking sheet and coat it with cooking spray.
Place almonds, flour, paprika, garlic powder, dry mustard, salt and pepper in a food processor; process until the almonds are finely chopped and the paprika is mixed throughout, about 1 minute. With the motor running, drizzle in oil; process until combined. Transfer the mixture to a shallow dish.
Whisk egg whites in a second shallow dish. Add chicken tenders and turn to coat. Transfer each tender to the almond mixture; turn to coat evenly. (Discard any remaining egg white and almond mixture.) Place the tenders on the prepared rack and coat with cooking spray; turn and spray the other side.
Bake the chicken fingers until golden brown, crispy and no longer pink in the center, 20 to 25 minutes.
ENJOY!
Canola oil cooking spray
1/2 cup sliced almonds
1/4 cup whole-wheat flour
1 1/2 teaspoons paprika
1/2 teaspoon garlic powder
1/2 teaspoon dry mustard
1/4 teaspoon salt
1/8 teaspoon freshly ground pepper
1 1/2 teaspoons extra-virgin olive oil
4 large egg whites
1 pound chicken tenders (see Ingredient Note)
Preheat oven to 475°F. Line a baking sheet with foil. Set a wire rack on the baking sheet and coat it with cooking spray.
Place almonds, flour, paprika, garlic powder, dry mustard, salt and pepper in a food processor; process until the almonds are finely chopped and the paprika is mixed throughout, about 1 minute. With the motor running, drizzle in oil; process until combined. Transfer the mixture to a shallow dish.
Whisk egg whites in a second shallow dish. Add chicken tenders and turn to coat. Transfer each tender to the almond mixture; turn to coat evenly. (Discard any remaining egg white and almond mixture.) Place the tenders on the prepared rack and coat with cooking spray; turn and spray the other side.
Bake the chicken fingers until golden brown, crispy and no longer pink in the center, 20 to 25 minutes.
ENJOY!
Wednesday, August 26, 2009
Cheese Calzones
This is designed for your child to assist in the making. It is also a great adult meal.
NEED:
Pre made pizza crust ( either ready to go or canned )
3/4 cup Marinara Sauce
1 1/2 cups grated cheese
1 1/2 cups chopped broccoli crowns or 1 1/2 cups sliced precooked sausage
Divide the dough in half. With floured hands, press each half into a large oval, then switch to a rolling pin and roll it out until it measures about 6 by 9 inches.
Now your child can spoon sauce across the bottom half of each oval, leaving a 1-inch border uncovered. Then she should sprinkle on the cheese, followed by the broccoli pieces or sausage, dividing the toppings equally between the 2 calzones. TIP: Cut the broccoli into small pieces the steam in the baking calzone will cook it to just the right tenderness.
Use a fingertip to lightly moisten the entire edge of the dough with water, then fold the top over the side that's piled with toppings, matching up the edges. Pinch together the edges, making sure the layers stick. TIP: When sealing the calzones, pinch together the edges and give them a short roll to create a roped edge.
Transfer the calzones onto the baking sheet, spacing them well apart, and use a knife to poke 3 or 4 small steam vents in the top of each one. Let the calzones rest for 10 minutes while you heat the oven to 400°.
Bake the calzones on the center oven rack for about 30 minutes, until dark and crusty on the top and bottom. Slide the calzones onto a wire rack and let them cool for at least 10 to 15 minutes before slicing. Be careful the steam inside can be very hot.
Serves 4 to 6.
ENJOY!
NEED:
Pre made pizza crust ( either ready to go or canned )
3/4 cup Marinara Sauce
1 1/2 cups grated cheese
1 1/2 cups chopped broccoli crowns or 1 1/2 cups sliced precooked sausage
Divide the dough in half. With floured hands, press each half into a large oval, then switch to a rolling pin and roll it out until it measures about 6 by 9 inches.
Now your child can spoon sauce across the bottom half of each oval, leaving a 1-inch border uncovered. Then she should sprinkle on the cheese, followed by the broccoli pieces or sausage, dividing the toppings equally between the 2 calzones. TIP: Cut the broccoli into small pieces the steam in the baking calzone will cook it to just the right tenderness.
Use a fingertip to lightly moisten the entire edge of the dough with water, then fold the top over the side that's piled with toppings, matching up the edges. Pinch together the edges, making sure the layers stick. TIP: When sealing the calzones, pinch together the edges and give them a short roll to create a roped edge.
Transfer the calzones onto the baking sheet, spacing them well apart, and use a knife to poke 3 or 4 small steam vents in the top of each one. Let the calzones rest for 10 minutes while you heat the oven to 400°.
Bake the calzones on the center oven rack for about 30 minutes, until dark and crusty on the top and bottom. Slide the calzones onto a wire rack and let them cool for at least 10 to 15 minutes before slicing. Be careful the steam inside can be very hot.
Serves 4 to 6.
ENJOY!
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