Boboli pizza crust
1/2 cup bbq sauce
1/4 cup marinara sauce
1 lb. shredded chicken
1 Tblsp. sesame oil
2 cups shredded mozz. cheese
**Brown chicken in sesame oil and 1 Tblsp. bbq sauce. Combine 1/2 cup bbq and 1/4 cup marinara sauces and spread all over crust. Sprinkle chicken on pizza. Sprinkle cheese all over top. Sometimes I add sliced provolone cut up all over the top - to replicate Waldo pizza cheese! :) Bake at 450 for 15 minutes and then let stand 10 minutes before slicing.
Shared by: Cari Rabroker, Prairie Village, KS
Recipe Source: too frazzled to remember
Showing posts with label meals. Show all posts
Showing posts with label meals. Show all posts
Wednesday, May 5, 2010
Monday, March 15, 2010
Pecan-Crusted Tilapia
Yield: 4 servings (serving size: 1 tilapia fillet)
Ingredients
• 1/2 cup dry breadcrumbs
• 2 tablespoons finely chopped pecans
• 1/2 teaspoon salt
• 1/4 teaspoon garlic powder
• 1/4 teaspoon black pepper
• 1/2 cup low-fat buttermilk
• 1/2 teaspoon hot sauce
• 3 tablespoons all-purpose flour
• 4 (6-ounce) tilapia or snapper fillets
• 1 tablespoon vegetable oil, divided
• 4 lemon wedges
Preparation
Combine first 5 ingredients in a shallow dish. Combine buttermilk and hot sauce in a medium bowl; place flour in a shallow dish. Dredge 1 fillet in flour. Dip in buttermilk mixture; dredge in breadcrumb mixture. Repeat procedure with remaining fillets, flour, buttermilk mixture, and breadcrumb mixture.Heat 1 1/2 teaspoons oil in a large nonstick skillet over medium-high heat. Add 2 fillets; cook 3 minutes on each side or until fish flakes easily when tested with a fork. Repeat procedure with remaining oil and fillets. Serve with lemon wedges
Shared by: Jennifer Wayer, Lenexa, KS
Recipe Source: too frazzled to remember
Ingredients
• 1/2 cup dry breadcrumbs
• 2 tablespoons finely chopped pecans
• 1/2 teaspoon salt
• 1/4 teaspoon garlic powder
• 1/4 teaspoon black pepper
• 1/2 cup low-fat buttermilk
• 1/2 teaspoon hot sauce
• 3 tablespoons all-purpose flour
• 4 (6-ounce) tilapia or snapper fillets
• 1 tablespoon vegetable oil, divided
• 4 lemon wedges
Preparation
Combine first 5 ingredients in a shallow dish. Combine buttermilk and hot sauce in a medium bowl; place flour in a shallow dish. Dredge 1 fillet in flour. Dip in buttermilk mixture; dredge in breadcrumb mixture. Repeat procedure with remaining fillets, flour, buttermilk mixture, and breadcrumb mixture.Heat 1 1/2 teaspoons oil in a large nonstick skillet over medium-high heat. Add 2 fillets; cook 3 minutes on each side or until fish flakes easily when tested with a fork. Repeat procedure with remaining oil and fillets. Serve with lemon wedges
Shared by: Jennifer Wayer, Lenexa, KS
Recipe Source: too frazzled to remember
Sunday, February 21, 2010
Cranberry-Stuffed Pork Chops With Roasted Carrots
Serves 4
Hands-on Time: 15m
Total Time: 30m
Ingredients
1 1/2 pounds carrots, thinly sliced
1 small red onion, sliced
3 tablespoons olive oil
Kosher salt and black pepper
1/2 cup dried cranberries, chopped
2 tablespoons apricot preserves
1/2 teaspoon ground coriander
4 1-inch-thick bone-in pork chops (about 2 1/2 pounds)
Directions
1. Heat oven to 400° F. On a baking sheet, toss the carrots, onion, 2 tablespoons of the oil, ¼ teaspoon each salt and pepper. Roast, stirring once, until tender, 25 to 28 minutes.
2. Meanwhile, combine the cranberries, preserves, and coriander in a bowl. Using a paring knife, cut a 3-inch-deep pocket in the side of each chop and stuff with the mixture.
3. Heat the remaining oil in a large ovenproof skillet over medium-high heat. Season the pork with ½ teaspoon each salt and pepper and brown, 2 to 3 minutes per side. Transfer to oven (on the rack above the carrots) and roast until cooked through, 6 to 8 minutes. Serve the pork with the carrots.
Nutritional Information
Calories 512; Cholesterol 115mg; Sat Fat 6g; Sodium 670mg; Protein 44g; Carbohydrate 35g; Fiber 5g
Shared by: Amy Hollander, Frisco, TX
Recipe Source: realsimple.com
Hands-on Time: 15m
Total Time: 30m
Ingredients
1 1/2 pounds carrots, thinly sliced
1 small red onion, sliced
3 tablespoons olive oil
Kosher salt and black pepper
1/2 cup dried cranberries, chopped
2 tablespoons apricot preserves
1/2 teaspoon ground coriander
4 1-inch-thick bone-in pork chops (about 2 1/2 pounds)
Directions
1. Heat oven to 400° F. On a baking sheet, toss the carrots, onion, 2 tablespoons of the oil, ¼ teaspoon each salt and pepper. Roast, stirring once, until tender, 25 to 28 minutes.
2. Meanwhile, combine the cranberries, preserves, and coriander in a bowl. Using a paring knife, cut a 3-inch-deep pocket in the side of each chop and stuff with the mixture.
3. Heat the remaining oil in a large ovenproof skillet over medium-high heat. Season the pork with ½ teaspoon each salt and pepper and brown, 2 to 3 minutes per side. Transfer to oven (on the rack above the carrots) and roast until cooked through, 6 to 8 minutes. Serve the pork with the carrots.
Nutritional Information
Calories 512; Cholesterol 115mg; Sat Fat 6g; Sodium 670mg; Protein 44g; Carbohydrate 35g; Fiber 5g
Shared by: Amy Hollander, Frisco, TX
Recipe Source: realsimple.com
Monday, January 25, 2010
Miso-Marinated Cod with Fava Beans
1 cup white miso
1 tbsp peeled, finely chopped ginger
2 tbsp roughly chopped fresh cilantro
1 tbsp finely chopped shallot plus 1/2 cup thinly sliced shallots
4 cod fillets (about 5 oz each)
2 cups shelled and peeled fava beans (or shelled fresh peas)
6 cups homemade or 4 cans (13 oz each) low-sodium chicken broth
2 tsp finely chopped fresh thyme
1 tbsp unsalted butter
1 tbsp canola (or corn) oil
Freshly ground black pepper
Preparation
Stir together miso, ginger, cilantro and 1 tbsp shallot in a bowl. Coat each fillet with mixture; cover and refrigerate 6 hours. Bring fava beans, broth, 1/2 cup shallots and thyme to a boil in a medium saucepan. Lower heat; simmer until beans are very tender, about 10 minutes. (If using peas, simmer 5 minutes.) Drain excess broth, leaving just enough to cover beans. Stir in butter; season with salt and pepper. Remove cod from marinade. Heat oil in a large nonstick skillet. Cook cod until well browned and firm, turning once, about 4 minutes per side. Using a slotted spoon, divide fava beans among 4 plates; top with cod. Serve immediately.
Shared by: Amy Hollander, Frisco, TX
Recipe Source: too frazzled to remember
Maple-Roasted Chicken With Sweet Potatoes
Serves 4
Ingredients
1 3 1/2- to 4-pound chicken, cut into 8 pieces
1 yellow onion, cut into 1-inch wedges
2 small sweet potatoes, peeled and cut into 1-inch chunks
2 tablespoons olive oil
1 teaspoon kosher salt
1/4 teaspoon black pepper
3 tablespoons maple syrup
6 sprigs fresh thyme
Directions
1. Heat oven to 400° F.
2. Rinse the chicken and pat it dry. Arrange the chicken, onion, and sweet potatoes in a 9-by-13-inch baking dish. Drizzle the oil over the chicken and vegetables and season with the salt and pepper. Toss to coat. Drizzle with the maple syrup and top with the sprigs of thyme.
3. Roast, stirring the vegetables once, until the chicken is cooked through, about 1 hour, 15 minutes. Let rest for 10 minutes before serving.
Tip
The maple glaze can also be used with a whole chicken or Cornish game hens.
Nutritional Information
Calcium 59.39mg; Calories 625.18; Calories From Fat 49%; Carbohydrate 19g; Cholesterol 222.91mg; Fat 34.5g; Fiber 1.41g; Iron 3.98mg; Protein 56.66mg; Sat Fat 8.64g; Sodium 457.81mg
Shared by: Amy Hollander, Frisco, TX
Recipe Source: too frazzled to remember
Ingredients
1 3 1/2- to 4-pound chicken, cut into 8 pieces
1 yellow onion, cut into 1-inch wedges
2 small sweet potatoes, peeled and cut into 1-inch chunks
2 tablespoons olive oil
1 teaspoon kosher salt
1/4 teaspoon black pepper
3 tablespoons maple syrup
6 sprigs fresh thyme
Directions
1. Heat oven to 400° F.
2. Rinse the chicken and pat it dry. Arrange the chicken, onion, and sweet potatoes in a 9-by-13-inch baking dish. Drizzle the oil over the chicken and vegetables and season with the salt and pepper. Toss to coat. Drizzle with the maple syrup and top with the sprigs of thyme.
3. Roast, stirring the vegetables once, until the chicken is cooked through, about 1 hour, 15 minutes. Let rest for 10 minutes before serving.
Tip
The maple glaze can also be used with a whole chicken or Cornish game hens.
Nutritional Information
Calcium 59.39mg; Calories 625.18; Calories From Fat 49%; Carbohydrate 19g; Cholesterol 222.91mg; Fat 34.5g; Fiber 1.41g; Iron 3.98mg; Protein 56.66mg; Sat Fat 8.64g; Sodium 457.81mg
Shared by: Amy Hollander, Frisco, TX
Recipe Source: too frazzled to remember
Sunday, November 22, 2009
Baked Potato Soup
Ingredients:
2 medium potatoes, baked and cooled
1 can (14-1/2 ounces) chicken broth
2 tablespoons sour cream
1/8 teaspoon pepper
1/4 cup shredded cheddar cheese
1 tablespoon crumbled cooked bacon or bacon bits
1 green onion, sliced
Directions:
Peel potatoes and cut into 1/2-in. cubes; place half in a blender. Add broth; cover and process until smooth. Pour into a saucepan. Stir in sour cream, pepper and remaining potatoes. Cook over low heat until heated through (do not boil). Garnish with cheese, bacon and onion. Yield: 2 servings.
Recipe shared by: Adrienne Lasky, Plano TX
Recipe Source: too frazzled to remember
Saturday, November 21, 2009
Fish Fillets with Pineapple Mango Salsa
Prep: 5 minutes
Cook: 10 minutes
Makes 4 servings
1 tbsp. olive oil
4 fish fillets (cod, tilapia, or salmon)
1 16-oz. jar of Pace Pineapple Mango Chipotle Salsa (or homemade)
4 cups hot cooked white or brown rice
Heat oil in a 12-inch skillet over medium-high heat. Add fish and cook for 5 minutes or until well browned on the bottom. Turn fish over. Pour salsa over fish.Reduce heat to low. Cover and cook for 5 minutes or until fish flakes easily when tested with a fork. Serve fish and sauce over rice.
Recipe shared by: Adrienne Lasky, Plano, TX
Recipe Source: Pace Foods
Cook: 10 minutes
Makes 4 servings
1 tbsp. olive oil
4 fish fillets (cod, tilapia, or salmon)
1 16-oz. jar of Pace Pineapple Mango Chipotle Salsa (or homemade)
4 cups hot cooked white or brown rice
Heat oil in a 12-inch skillet over medium-high heat. Add fish and cook for 5 minutes or until well browned on the bottom. Turn fish over. Pour salsa over fish.Reduce heat to low. Cover and cook for 5 minutes or until fish flakes easily when tested with a fork. Serve fish and sauce over rice.
Recipe shared by: Adrienne Lasky, Plano, TX
Recipe Source: Pace Foods
Saturday, August 8, 2009
meatloaf
Ingredients
· 1 1/2 pounds ground turkey
· 1 small yellow onion, chopped
· 1/2 cup bread crumbs
· 1 egg, beaten
· 1 cup grated Parmesan
· 2 tablespoons plus 2 teaspoons Dijon mustard
· 1 cup flat-leaf parsley, chopped
· 1 7-ounce jar roasted red peppers, cut into 1/2-inch pieces
· kosher salt and pepper
Directions
· Heat oven to 400° F.
·
· Combine the turkey, onion, bread crumbs, egg, Parmesan, 2 tablespoons of the mustard, the parsley, red peppers, 3/4 teaspoon salt, and 1/2 teaspoon pepper in a large bowl.
· Shape the meat into an 8-inch loaf and place in a baking dish. (See Tip, below.)
· Bake until no trace of pink remains (internal temperature should be 165° F), about 45 minutes. Transfer to a cutting board and let rest 15 minutes before slicing.
· Quick Tip: A loaf pan isn't the best choice for meat loaf. Use a large pan with 1 1/2- to 2-inch sides, or a 7-by-11-inch baking dish instead.
Shared by: Amy Hollander, Frisco, TX
Recipe Source: too frazzled to remember
· 1 1/2 pounds ground turkey
· 1 small yellow onion, chopped
· 1/2 cup bread crumbs
· 1 egg, beaten
· 1 cup grated Parmesan
· 2 tablespoons plus 2 teaspoons Dijon mustard
· 1 cup flat-leaf parsley, chopped
· 1 7-ounce jar roasted red peppers, cut into 1/2-inch pieces
· kosher salt and pepper
Directions
· Heat oven to 400° F.
·
· Combine the turkey, onion, bread crumbs, egg, Parmesan, 2 tablespoons of the mustard, the parsley, red peppers, 3/4 teaspoon salt, and 1/2 teaspoon pepper in a large bowl.
· Shape the meat into an 8-inch loaf and place in a baking dish. (See Tip, below.)
· Bake until no trace of pink remains (internal temperature should be 165° F), about 45 minutes. Transfer to a cutting board and let rest 15 minutes before slicing.
· Quick Tip: A loaf pan isn't the best choice for meat loaf. Use a large pan with 1 1/2- to 2-inch sides, or a 7-by-11-inch baking dish instead.
Shared by: Amy Hollander, Frisco, TX
Recipe Source: too frazzled to remember
Thursday, August 6, 2009
Eggplant dish from Azam’s kitchen
Ingredients:
Fresh eggplant, one to two lbs
Onion (yellow), ¼ lb, cut into thin slices
Garlic, one big bulb
Olive oil
ground black pepper, ¼ teaspoon or to taste
salt to taste (may add a dash or two of curry)
Fresh red tomatoes, ¼ to ½ lb
Procedure:
Wash the egg plant surface under running water. Put it in a microwave safe dish and cover. Cook it 5 to 6 minutes in microwave oven. In a nonstick two quart pot begin to warm, add three or four tablespoons full of olive oil. Add thinly sliced onion to warm olive oil in pot. Raise temperature to medium heat.
Remove skin from cloves and cut them into small pieces, add to already cooking onions and stir until onion and garlic are lightly browned. Add ground pepper to onion/garlic mixture. Salt to taste. Add cut tomatoes and cover with lid. Cook until tomatoes are broken and tender.
Take the cooked egg plant out of microwave. With knife chop the eggplant into small pieces. Add chopped eggplant into tomato/onion mixture. Stir well and cook on slow heat for half hour. Make sure that the excess water in eggplant is evaporated. Oil begins to appear on side of pot.
Delicious eggplant is ready to eat with rice or pita. Bon Appetite.
Shared by: Amy Hyken-Lande, Overland Park, KS
Recipe Source: a friend in Houston
Fresh eggplant, one to two lbs
Onion (yellow), ¼ lb, cut into thin slices
Garlic, one big bulb
Olive oil
ground black pepper, ¼ teaspoon or to taste
salt to taste (may add a dash or two of curry)
Fresh red tomatoes, ¼ to ½ lb
Procedure:
Wash the egg plant surface under running water. Put it in a microwave safe dish and cover. Cook it 5 to 6 minutes in microwave oven. In a nonstick two quart pot begin to warm, add three or four tablespoons full of olive oil. Add thinly sliced onion to warm olive oil in pot. Raise temperature to medium heat.
Remove skin from cloves and cut them into small pieces, add to already cooking onions and stir until onion and garlic are lightly browned. Add ground pepper to onion/garlic mixture. Salt to taste. Add cut tomatoes and cover with lid. Cook until tomatoes are broken and tender.
Take the cooked egg plant out of microwave. With knife chop the eggplant into small pieces. Add chopped eggplant into tomato/onion mixture. Stir well and cook on slow heat for half hour. Make sure that the excess water in eggplant is evaporated. Oil begins to appear on side of pot.
Delicious eggplant is ready to eat with rice or pita. Bon Appetite.
Shared by: Amy Hyken-Lande, Overland Park, KS
Recipe Source: a friend in Houston
Wednesday, August 5, 2009
pork tenderloin
--2-5 lb pork tenderloin (the closer to 5, the more you can freeze) (but buy it on sale or at Costco/Sam’s)
--Regular A&W root beer
--Jack Daniels bbq sauce, “Hickory Brown Sugar”
Put the pork in the crock pot and add enough root beer to get to the top of the pork. Turn it on low and cook for 3-4 hours. Drain off the liquid, shred the pork (I wait until it cools off some, cutting it up a little to speed up the cooling process) and put the shredded pork back in the crock pot. Add some of the bbq sauce (to your liking). Stir and let it cook on low for 30 min or so.
Shared by Amy Hollander, Frisco, TX
Recipe source: too frazzled to remember
--Regular A&W root beer
--Jack Daniels bbq sauce, “Hickory Brown Sugar”
Put the pork in the crock pot and add enough root beer to get to the top of the pork. Turn it on low and cook for 3-4 hours. Drain off the liquid, shred the pork (I wait until it cools off some, cutting it up a little to speed up the cooling process) and put the shredded pork back in the crock pot. Add some of the bbq sauce (to your liking). Stir and let it cook on low for 30 min or so.
Shared by Amy Hollander, Frisco, TX
Recipe source: too frazzled to remember
Thursday, July 23, 2009
southwest chicken pie
1 10 oz pkg pillsbury refrig pie crust (there should be two in there)
about 10 oz cooked chicken breasts, more or less
1/2 cup uncooked instant rice
1 15 oz can black beans drained and rinsed
1 11oz can mexicorn drained
1 21/4 oz can sliced olives drained
1 tsp garlic powder
1 tsp cumin
1/2 tsp salt
1/2 tsp pepper
1 cup sour cream
1 cup salsa
2 cups colby-jack cheese
1 egg beaten
1 tsp parsley
Prepare pie crust as directed on box for a 9 inch pie pan (don't cook, just set out to get to room temp then line bottom of pan with one crust). In large bowl combine all ingredients except egg and parsley. Mix well. Pour mixture into crust lined pan. Top with 2nd crust, flute, cuts slits in several places. Brush top of crust with beaten egg and sprinkle with parsley.
Bake 400 for 40-50 minutes. Cover edges of crust with foil after about 20 minutes. Serve with chips, guac, sour cream or whatever garnishments you wish
Shared by Kimberly Levitan, Leawood, KS
Recipe Source: my neighbor
about 10 oz cooked chicken breasts, more or less
1/2 cup uncooked instant rice
1 15 oz can black beans drained and rinsed
1 11oz can mexicorn drained
1 21/4 oz can sliced olives drained
1 tsp garlic powder
1 tsp cumin
1/2 tsp salt
1/2 tsp pepper
1 cup sour cream
1 cup salsa
2 cups colby-jack cheese
1 egg beaten
1 tsp parsley
Prepare pie crust as directed on box for a 9 inch pie pan (don't cook, just set out to get to room temp then line bottom of pan with one crust). In large bowl combine all ingredients except egg and parsley. Mix well. Pour mixture into crust lined pan. Top with 2nd crust, flute, cuts slits in several places. Brush top of crust with beaten egg and sprinkle with parsley.
Bake 400 for 40-50 minutes. Cover edges of crust with foil after about 20 minutes. Serve with chips, guac, sour cream or whatever garnishments you wish
Shared by Kimberly Levitan, Leawood, KS
Recipe Source: my neighbor
Friday, July 10, 2009
Chicken Picatta
2 lemons, sliced thin
6 chicken breast ( I had 4 and used the thin sliced boneless, skinless)
1/3 c. flour
1.5 tsp. salt
1/4 tsp. pepper
1/4 c. margarine
1/4 c. lemon juice
parsley
jar of capers (optional but I like it in there)
Dunk the chicken in the dry mixture and place in a skillet with the melted butter. Cook until ready. Remove from pan and drain on a paper towel, keeping chicken warm. Add lemon juice, lemon slices, capers and lemon juice to the skillet. Saute it with the left over chicken bits and butter from cooking the chicken. Heat through. Pour over chicken and serve. I use rice.
Shared by Megan Barron, Alexandria, VA
Recipe Source: too frazzled to remember
6 chicken breast ( I had 4 and used the thin sliced boneless, skinless)
1/3 c. flour
1.5 tsp. salt
1/4 tsp. pepper
1/4 c. margarine
1/4 c. lemon juice
parsley
jar of capers (optional but I like it in there)
Dunk the chicken in the dry mixture and place in a skillet with the melted butter. Cook until ready. Remove from pan and drain on a paper towel, keeping chicken warm. Add lemon juice, lemon slices, capers and lemon juice to the skillet. Saute it with the left over chicken bits and butter from cooking the chicken. Heat through. Pour over chicken and serve. I use rice.
Shared by Megan Barron, Alexandria, VA
Recipe Source: too frazzled to remember
Sunday, June 7, 2009
Slow Cooker Tangy Chicken
6-8 chicken leg quarters seasoned with salt and pepper (any parts of chicken can be used but "bone in" really turns out the best)
Sauce:
Combine the following and pour over chicken in a slow cooker
1 onion (or less) chopped
1 can stewed tomatoes
1/2 c. ketchup
2 tbsp cider vinegar
2 tbsp brown sugar
2 tbsp Worcestershire sauce
1 tsp or 1 cube chicken bullion
Cover and cook on low for 6-8 hours (my slow cooker NEVER takes this long. I only needed 4 hrs)
To thicken sauce: 30 minutes before serving, turn the slow cooker to high. Combine 2 tbsp cornstarch and 2 tbsp water and add to sauce. Cook until sauce is thickened.
Shared by: Kimberly Levitan, Leawood, KS
Recipe Source: from a co worker back in the day....
Sauce:
Combine the following and pour over chicken in a slow cooker
1 onion (or less) chopped
1 can stewed tomatoes
1/2 c. ketchup
2 tbsp cider vinegar
2 tbsp brown sugar
2 tbsp Worcestershire sauce
1 tsp or 1 cube chicken bullion
Cover and cook on low for 6-8 hours (my slow cooker NEVER takes this long. I only needed 4 hrs)
To thicken sauce: 30 minutes before serving, turn the slow cooker to high. Combine 2 tbsp cornstarch and 2 tbsp water and add to sauce. Cook until sauce is thickened.
Shared by: Kimberly Levitan, Leawood, KS
Recipe Source: from a co worker back in the day....
Wednesday, May 13, 2009
Santa Fe Chicken Wraps
Wrap ingredients:
1 lb chicken, cooked and cubed
½ cup grape tomatoes, quartered
1 cup corn
1 cup chopped lettuce
1 can black beans
1 cup cheddar cheese (I use a cheddar/jack blend)
Sauce:
½ cup BBQ sauce (I use Jack Stack’s original)
½ cup ranch dressing (We love Hidden Valley Buttermilk Ranch)
Spoon ingredients onto a wrap, drizzle sauce over the top, and roll it up! Yummy warm or cold!
Recipe shared by Jennifer Wayer, Lenexa, KS
Recipe Source: Kraft
1 lb chicken, cooked and cubed
½ cup grape tomatoes, quartered
1 cup corn
1 cup chopped lettuce
1 can black beans
1 cup cheddar cheese (I use a cheddar/jack blend)
Sauce:
½ cup BBQ sauce (I use Jack Stack’s original)
½ cup ranch dressing (We love Hidden Valley Buttermilk Ranch)
Spoon ingredients onto a wrap, drizzle sauce over the top, and roll it up! Yummy warm or cold!
Recipe shared by Jennifer Wayer, Lenexa, KS
Recipe Source: Kraft
Tuesday, April 28, 2009
Braided Sandwich Loaf
1 loaf frozen bread dough
Sliced deli meats, cheeses, veggies, etc.
1 egg white
Thaw the frozen loaf of bread dough on a cookie sheet that has been sprayed with cooking spray. Lightly cover the loaf with a piece of saran wrap that has also been sprayed with cooking spray to prevent it from sticking. It took a good 6 hours or so for the dough to thaw and rise. I put it in a warm oven for the final hour.
Roll out the dough into a rectangle. Place the meat, cheese, etc. down the center third of the rectangle. With a small knife, cut horizontal strips along the outside thirds of the bread dough. Braid shut, pulling the strips over the ingredients. Brush with egg white.
Bake in a 375 degree oven for approx. 25 minutes or until golden brown and the dough is fully cooked.
Serves 6
Shared by Jill Kimbrel, Liberty, MO
Recipe Source: too frazzled to remember!
Sliced deli meats, cheeses, veggies, etc.
1 egg white
Thaw the frozen loaf of bread dough on a cookie sheet that has been sprayed with cooking spray. Lightly cover the loaf with a piece of saran wrap that has also been sprayed with cooking spray to prevent it from sticking. It took a good 6 hours or so for the dough to thaw and rise. I put it in a warm oven for the final hour.
Roll out the dough into a rectangle. Place the meat, cheese, etc. down the center third of the rectangle. With a small knife, cut horizontal strips along the outside thirds of the bread dough. Braid shut, pulling the strips over the ingredients. Brush with egg white.
Bake in a 375 degree oven for approx. 25 minutes or until golden brown and the dough is fully cooked.
Serves 6
Shared by Jill Kimbrel, Liberty, MO
Recipe Source: too frazzled to remember!
Southern Living Creamy Chicken Casserole
3 cups chopped/cooked chicken (once I just used 2 larger breasts and it was enough - I did season the breasts when I cooked them.
1 - 10 1/2 oz can of cream of chicken soup, undiluted
1 - 8 oz carton of sour cream
1 tablespoon poppyseeds
1 1/2 cups crushed round buttery crackers (like Ritz). Put in ziplock to crush
1/4 cup butter or margarine, melted
Combine the first 4 ingredients. Spoon into a lightly greased 11 x 7 or 8 x 10 baking dish. Combine crushed crackers and butter and sprinkle over chicken mixture. Bake uncovered at 350 degrees for 30 minutes. 4 servings shared by Jill Kimbrel, Liberty
1 - 10 1/2 oz can of cream of chicken soup, undiluted
1 - 8 oz carton of sour cream
1 tablespoon poppyseeds
1 1/2 cups crushed round buttery crackers (like Ritz). Put in ziplock to crush
1/4 cup butter or margarine, melted
Combine the first 4 ingredients. Spoon into a lightly greased 11 x 7 or 8 x 10 baking dish. Combine crushed crackers and butter and sprinkle over chicken mixture. Bake uncovered at 350 degrees for 30 minutes. 4 servings shared by Jill Kimbrel, Liberty
Thursday, April 23, 2009
Microwave Risotto with Ham and Asparagus
If you have ever made risotto, it's delicious but hard for any frazzled chef to stand and stir for so long! This is a recipe that can be done in the microwave. I have not tried it yet, so any comments or feedback welcome!
3 Tbs butter
3 Tbs Olive Oil
1/2 c. finely chopped onion
2 c. arborio rice
5 1/2 c. fat free chicken broth
2 c. cubed ham
1 lb pencil thin asparagus
1/4 or more grated Parm
Salt and pepper to taste
Place butter, oil and onion in large microwavable safe bowl uncovered on high about 3 minutes. Stir in rice and microwave uncovered until rice begins to turn translucent, about 3 more minutes. Stir in broth, cover with lid or microwavable wrap and microwave until full boil 10-14 minutes. Chop ham and set aside. Rinse asparagus and snap off tough ends. Chop into 1/4 inch rounds and set aside. Remove bowl from micro and stir well. Microwave another 10 minutes until rice is almost done (it will be very moist and al dente but not soupy). Stir in ham and asparagus and microwave until rice is done and asparagus is crisp-tender, about 2-3 minutes. Stir in cheese, salt, pepper and serve immediately
Shared by Kimberly Levitan, Leawood, KS
Recipe Source: The Kansas City Star
Wednesday, April 8, 2009
Chicken Pot Pie
1 tablespoon olive oil
1 small yellow onion, chopped
4 medium garlic cloves, minced
3/4 teaspoon dried thyme
1 tablespoon all-purpose flour
1 cup chicken stock
1 jar alfredo sauce
3 cups shredded roast chicken (from a rotisserie chicken)
1 package (10 oz) frozen mixed peas and carrots
1 refrigerated pastry circle or sheet for 9-inch pie
1 egg, lightly beaten
Preheat the oven to 425 degrees. Line a baking sheet with aluminum foil. Make the potpie: heat the olive oil in a large saucepan over medium heat. Add the onion, garlic, and thyme and season lightly with salt and pepper to taste. Cook, stirring frequently, until the onion is soft, about 5 minutes. Add the flour and continue to cook, for about 1 more minute. Add the stock and stir until well incorporated and slightly thickened, about 5 more minutes. Remove the pan from the heat, add the next three ingredients. Stir to combine and set aside.
Prepare the pastry: unroll the pastry circle and put a 1 1/2 quart casserole dish on top. Trace with a knife in a circle around the bottom of the dish, about 1 inch wider.
To assemble: fill the casserole dish with the pot pie mixture. Drape the pastry on top and gently crimp to seal. Brush the pastry with the beaten egg.To bake: place the potpie on the prepared baking sheet and bake until the crust is golden, about 35-40 minutes. Let stand for 10 minutes before serving.
To freeze: Do not brush the pastry with the beaten egg before freezing. Cover with foil and freeze.To bake from frozen: Bake covered with foil, in a 425 degree oven for about 30 minutes. Remove the foil, brush with the beaten egg, and continue baking until the crust is golden, about 30 minutes.
Shared by Amy Bryant, Olathe, KS (the creator, herself, of http://www.calminthekitchen.blogspot.com/!)
Recipe source: yours truly
1 small yellow onion, chopped
4 medium garlic cloves, minced
3/4 teaspoon dried thyme
1 tablespoon all-purpose flour
1 cup chicken stock
1 jar alfredo sauce
3 cups shredded roast chicken (from a rotisserie chicken)
1 package (10 oz) frozen mixed peas and carrots
1 refrigerated pastry circle or sheet for 9-inch pie
1 egg, lightly beaten
Preheat the oven to 425 degrees. Line a baking sheet with aluminum foil. Make the potpie: heat the olive oil in a large saucepan over medium heat. Add the onion, garlic, and thyme and season lightly with salt and pepper to taste. Cook, stirring frequently, until the onion is soft, about 5 minutes. Add the flour and continue to cook, for about 1 more minute. Add the stock and stir until well incorporated and slightly thickened, about 5 more minutes. Remove the pan from the heat, add the next three ingredients. Stir to combine and set aside.
Prepare the pastry: unroll the pastry circle and put a 1 1/2 quart casserole dish on top. Trace with a knife in a circle around the bottom of the dish, about 1 inch wider.
To assemble: fill the casserole dish with the pot pie mixture. Drape the pastry on top and gently crimp to seal. Brush the pastry with the beaten egg.To bake: place the potpie on the prepared baking sheet and bake until the crust is golden, about 35-40 minutes. Let stand for 10 minutes before serving.
To freeze: Do not brush the pastry with the beaten egg before freezing. Cover with foil and freeze.To bake from frozen: Bake covered with foil, in a 425 degree oven for about 30 minutes. Remove the foil, brush with the beaten egg, and continue baking until the crust is golden, about 30 minutes.
Shared by Amy Bryant, Olathe, KS (the creator, herself, of http://www.calminthekitchen.blogspot.com/!)
Recipe source: yours truly
Chicken Tetrazzini
Coarse salt and ground pepper
3 tablespoons butter
8 oz white mushrooms, sliced
1/4 cup all-purpose flour
1 1/2 cups milk
1 cup reduced-sodium chicken broth
1 1/2 cups grated Parmesan cheese
1/4 teaspoon dried thyme leaves
1/2 a box linguine noodles, broken in half
2 cups shredded chicken (from a rotisserie chicken)
1/2 a package frozen peas
Directions: Bring a large pot of salted water to a boil (for pasta). In a large saucepan, melt 1 tablespoon butter over high heat. Add mushrooms, and season with salt and pepper. Cook, tossing frequently, until tender and browned, 8 to 10 minutes. Transfer to a bowl, and set aside. Make sauce: In same saucepan, melt remaining 2 tablespoons butter over medium heat. Add flour; cook, whisking, about 1 minute. Whisking constantly, gradually add milk and broth. Bring to a boil; reduce to low, and add 1 cup Parmesan and thyme. Season with salt and pepper. Cook pasta 2 minutes less than package instructions for al dente; drain and return to pot. Add sauce, chicken, peas, and mushrooms. Toss well to combine. Put in a shallow 2-quart baking dish; sprinkle with remaining Parmesan.
To Bake: place in a 400 degree oven for approximately 30 minutes or until the top is browned.
To freeze: After placing pasta mixture in baking dish and sprinkling with Parmesan (step 3), cool to room temperature. Cover tightly with aluminum foil, and freeze up to 3 months. To bake from frozen: Bake, covered with foil, at 400 degrees, until center is warm, about 2 hours. Uncover, and bake until top is browned, about 20 minutes more. Serve.To bake from thawed: Thaw overnight in refrigerator. Bake, covered with foil, at 400 degrees, until center is warm, about 30 minutes. Uncover, and bake until top is browned, about 20 minutes.
You can double this recipe if you want to make one to freeze too!
Shared by Amy Bryant, Olathe, KS (the creator, herself, of http://www.calminthekitchen.blogspot.com/!)
Recipe Source: yours truly
3 tablespoons butter
8 oz white mushrooms, sliced
1/4 cup all-purpose flour
1 1/2 cups milk
1 cup reduced-sodium chicken broth
1 1/2 cups grated Parmesan cheese
1/4 teaspoon dried thyme leaves
1/2 a box linguine noodles, broken in half
2 cups shredded chicken (from a rotisserie chicken)
1/2 a package frozen peas
Directions: Bring a large pot of salted water to a boil (for pasta). In a large saucepan, melt 1 tablespoon butter over high heat. Add mushrooms, and season with salt and pepper. Cook, tossing frequently, until tender and browned, 8 to 10 minutes. Transfer to a bowl, and set aside. Make sauce: In same saucepan, melt remaining 2 tablespoons butter over medium heat. Add flour; cook, whisking, about 1 minute. Whisking constantly, gradually add milk and broth. Bring to a boil; reduce to low, and add 1 cup Parmesan and thyme. Season with salt and pepper. Cook pasta 2 minutes less than package instructions for al dente; drain and return to pot. Add sauce, chicken, peas, and mushrooms. Toss well to combine. Put in a shallow 2-quart baking dish; sprinkle with remaining Parmesan.
To Bake: place in a 400 degree oven for approximately 30 minutes or until the top is browned.
To freeze: After placing pasta mixture in baking dish and sprinkling with Parmesan (step 3), cool to room temperature. Cover tightly with aluminum foil, and freeze up to 3 months. To bake from frozen: Bake, covered with foil, at 400 degrees, until center is warm, about 2 hours. Uncover, and bake until top is browned, about 20 minutes more. Serve.To bake from thawed: Thaw overnight in refrigerator. Bake, covered with foil, at 400 degrees, until center is warm, about 30 minutes. Uncover, and bake until top is browned, about 20 minutes.
You can double this recipe if you want to make one to freeze too!
Shared by Amy Bryant, Olathe, KS (the creator, herself, of http://www.calminthekitchen.blogspot.com/!)
Recipe Source: yours truly
Tortellini Soup
1-2 pkgs. frozen cheese tortellini
1 large package organic baby spinach (rinsed)
2 large cans College Inn chicken broth (low sodium)
In large soup pot bring chicken broth to boil - add tortellini cook for 3-5 minutes- add spinach - cook few more minutes add freshly ground pepper. Let sit for a few minutes. Serve w/freshly grated parmigiano reggiano cheese.
Shared by: Elayne Euliano, Hartford, CT
Recipe Source: Too frazzled to remember
1 large package organic baby spinach (rinsed)
2 large cans College Inn chicken broth (low sodium)
In large soup pot bring chicken broth to boil - add tortellini cook for 3-5 minutes- add spinach - cook few more minutes add freshly ground pepper. Let sit for a few minutes. Serve w/freshly grated parmigiano reggiano cheese.
Shared by: Elayne Euliano, Hartford, CT
Recipe Source: Too frazzled to remember
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