I ordered a cookbook from my son's pre-school fundraiser because it was right up my alley! It's called Fix, Freeze, Take & Bake. Make ahead meals! Perfect! I made this one when I was home one night, so I didn't have to make it ahead.
Ingredients:
2 Tbs butter
1 1/2 lbs beef sirloin steak sliced into thin strips
1 medium onion thinly sliced
1 green bell pepper thinly sliced
2 beef bouillon cubes
Hoagie Buns
Mozzarella cheese slices
In a large skillet, heat butter. Saute beef until fully cooked. Add onions and green peppers, cook until tender. Add 1/4 cup water and beef bouillon cubes, stirring to dissolve cubes. Cover and let simmer 10-15 minutes. Top buns with meat and cheese and pop under broiler for a few minutes to melt and toast.
If freezing:
Allow to cool and then transfer to freezer bags. Thaw in refrigerator or microwave. Then heat over stovetop. Freeze up to 6 months.
Feedback:
Fabulous! We all loved it. The babies wouldn't eat the bell pepper. I was in shock.
Thursday, December 11, 2008
Bacon Wrapped Stuffed Chicken
Another one from my BFF Rachael Ray!
Ingredients:
4 pieces boneless, skinless chicken breast
Salt and freshly ground black pepper
1 cup blue cheese crumbles
1/4 cup toasted pecans, chopped
2 scallions, sliced on bias
4 slices good-quality center cut bacon
1 tablespoon extra-virgin olive oil
2 tablespoons butter
2 tablespoons all-purpose flour
1 cup chicken stock
1/2 cup half-and-half or cream
2 tablespoons grainy mustard
Heat the oven to 375 degrees F.
Butterfly the chicken breast pieces by cutting across the breast but not all the way through. Open the breasts up and pound lightly between parchment paper. Peel paper away and season the meat with salt and pepper.
Cover the seasoned chicken cutlets with blue cheese crumbles, pecans and scallions in equal amounts. Roll the chicken, wrap each roll with bacon and secure with toothpicks. Season the outside of the rolls with salt and pepper.
Heat the olive oil in skillet over medium-high heat. Brown the chicken evenly all over, 5 to 6 minutes. Transfer the chicken to a small baking sheet, place in the oven and cook 10 minutes more.
Melt the butter in the same skillet pan the chicken was seared in over medium heat. Whisk in flour, cook 1 minute then whisk in stock. Let thicken a minute then whisk in the half-and-half and grain mustard, season with salt and pepper, reduce heat to warm.
Halve the chicken and stack to show off the center. Set chicken in gravy or pour over top.
Feedback:
Super good! The gravy was excellent. Hubby didn't dig the pecans, but I thought they were great and loved the texture they added. Kids inhaled it - surprise, surprise!
Ingredients:
4 pieces boneless, skinless chicken breast
Salt and freshly ground black pepper
1 cup blue cheese crumbles
1/4 cup toasted pecans, chopped
2 scallions, sliced on bias
4 slices good-quality center cut bacon
1 tablespoon extra-virgin olive oil
2 tablespoons butter
2 tablespoons all-purpose flour
1 cup chicken stock
1/2 cup half-and-half or cream
2 tablespoons grainy mustard
Heat the oven to 375 degrees F.
Butterfly the chicken breast pieces by cutting across the breast but not all the way through. Open the breasts up and pound lightly between parchment paper. Peel paper away and season the meat with salt and pepper.
Cover the seasoned chicken cutlets with blue cheese crumbles, pecans and scallions in equal amounts. Roll the chicken, wrap each roll with bacon and secure with toothpicks. Season the outside of the rolls with salt and pepper.
Heat the olive oil in skillet over medium-high heat. Brown the chicken evenly all over, 5 to 6 minutes. Transfer the chicken to a small baking sheet, place in the oven and cook 10 minutes more.
Melt the butter in the same skillet pan the chicken was seared in over medium heat. Whisk in flour, cook 1 minute then whisk in stock. Let thicken a minute then whisk in the half-and-half and grain mustard, season with salt and pepper, reduce heat to warm.
Halve the chicken and stack to show off the center. Set chicken in gravy or pour over top.
Feedback:
Super good! The gravy was excellent. Hubby didn't dig the pecans, but I thought they were great and loved the texture they added. Kids inhaled it - surprise, surprise!
So Yummy Spinach Artichoke Dip
I have taken this to two get-to-gethers and it is a huge hit!
Ingredients:
1 14oz can artichoke hearts, drained and finely chopped
1 10oz pkg frozen spinach, thawed and drained
3/4 cup grated paremsan cheese
3/4 cup mayo
1/2 cup shredded mozzarella cheese
1/2 tsp garlic powder
1/4 tsp pepper
1/2 onion finely chopped (optional)
Preheat oven to 350. Combine all ingredients in a large bowl and stir to combine. Pour into a baking dish. Bake 20 minutes.
**Can be made ahead and refrigerated for up to 24 hours. Add 5-10 additional minutes too cook time.
Ingredients:
1 14oz can artichoke hearts, drained and finely chopped
1 10oz pkg frozen spinach, thawed and drained
3/4 cup grated paremsan cheese
3/4 cup mayo
1/2 cup shredded mozzarella cheese
1/2 tsp garlic powder
1/4 tsp pepper
1/2 onion finely chopped (optional)
Preheat oven to 350. Combine all ingredients in a large bowl and stir to combine. Pour into a baking dish. Bake 20 minutes.
**Can be made ahead and refrigerated for up to 24 hours. Add 5-10 additional minutes too cook time.
Thursday, December 4, 2008
Hello??
Where have I been??!! I can't believe it's been almost a month since I have posted. I promise I have been cooking, I just changed jobs and adjusting to the new schedule has been a bit time consuming. I have some really good recipes to post. I have made a few yummy appetizers for all the parties we seem to be going to lately, as well as my yearly Christmas goodie basket I give to all the neighbors. Don't think I have forgotten about you all, keep checking back, recipes to come!!
Saturday, November 8, 2008
Chili with Flat Tire Toppers
Yet another one by Rachael. It's excellent, we have it all the time in the winter!
Ingredients:
2 tablespoons extra-virgin olive oil
2 poblano peppers, seeded and thinly sliced
2 pounds ground sirloin
1 medium onion, chopped
3 to 4 cloves garlic, chopped
2 tablespoons grill seasoning
2 tablespoons Worcestershire sauce
2 chipotles in adobo, chopped, plus 1 tablespoon of the sauce
1/2 cup steak sauce
1 cup beer
1 cup beef stock
1 (28-ounce) can crushed fire roasted tomatoes
1 package corn muffin mix (recommended: Jiffy, made to package directions for corn pancakes, listed on the side of the box)
Softened butter, for greasing a griddle
1 can black beans, rinsed and drained
1 1/2 teaspoons cumin, half a palm full
2 scallions, chopped
Heat the extra-virgin olive oil in a medium soup pot over medium high to high heat. When oil smokes, add the sliced poblanos and char them a couple of minutes and scoot them off to the side of the pan and add meat. Break up beef and brown it a couple of minutes then add the onions and garlic. Season the meat with grill seasoning, Worcestershire and chipotles in adobo. Cook until onions are tender, 5 to 6 minutes more, then stir in steak sauce and beer. Cook beer off for 1 minute then add stock and tomatoes and reduce heat to low.
Heat a nonstick griddle pan over medium heat. Butter the griddle then pour in batter to make 3 3/4-inch corn pancakes. Season beans with cumin. Top each poured corn cake with a couple tablespoons of black beans and a little chopped scallion. Flip cakes when bottoms are deeply golden and cook another 1 to 2 minutes on the opposite side. You should be able to make 6 cakes in 2 batches.
Top bowlfuls of the chili with flat tire toppers and serve.
Ingredients:
2 tablespoons extra-virgin olive oil
2 poblano peppers, seeded and thinly sliced
2 pounds ground sirloin
1 medium onion, chopped
3 to 4 cloves garlic, chopped
2 tablespoons grill seasoning
2 tablespoons Worcestershire sauce
2 chipotles in adobo, chopped, plus 1 tablespoon of the sauce
1/2 cup steak sauce
1 cup beer
1 cup beef stock
1 (28-ounce) can crushed fire roasted tomatoes
1 package corn muffin mix (recommended: Jiffy, made to package directions for corn pancakes, listed on the side of the box)
Softened butter, for greasing a griddle
1 can black beans, rinsed and drained
1 1/2 teaspoons cumin, half a palm full
2 scallions, chopped
Heat the extra-virgin olive oil in a medium soup pot over medium high to high heat. When oil smokes, add the sliced poblanos and char them a couple of minutes and scoot them off to the side of the pan and add meat. Break up beef and brown it a couple of minutes then add the onions and garlic. Season the meat with grill seasoning, Worcestershire and chipotles in adobo. Cook until onions are tender, 5 to 6 minutes more, then stir in steak sauce and beer. Cook beer off for 1 minute then add stock and tomatoes and reduce heat to low.
Heat a nonstick griddle pan over medium heat. Butter the griddle then pour in batter to make 3 3/4-inch corn pancakes. Season beans with cumin. Top each poured corn cake with a couple tablespoons of black beans and a little chopped scallion. Flip cakes when bottoms are deeply golden and cook another 1 to 2 minutes on the opposite side. You should be able to make 6 cakes in 2 batches.
Top bowlfuls of the chili with flat tire toppers and serve.
Oven Chicken
This is another one of our favorites. It's definitly NOT a good one if you are calorie counting or on a diet, but it is fabulous!
Ingredients:
1/2 cup butter or margerine
1 onion sliced
2 cloves garlic
1 tbs dried basil
1/2 tsp red pepper flakes
8 chicken thighs (bone in)
1 cup frozen spinach, thawed
8 oz linguini noodles
1 jar alfredo sauce
salt and pepper
Heat oven to 400. Place butter in baking dish and melt in oven. Once melted, remove and stir in onions, garlic, basil, and pepper. Place in the chicken and turn to coat. Bake for 45 minutes. Meanwhile, warm alfredo sauce in a sauce pan. Add spinach and pepper to taste. Once chicken is cooked, remove chicken from the sauce. Pour alfredo sauce into the baking dish and stir to combine. Serve over noodles with the chicken.
Ingredients:
1/2 cup butter or margerine
1 onion sliced
2 cloves garlic
1 tbs dried basil
1/2 tsp red pepper flakes
8 chicken thighs (bone in)
1 cup frozen spinach, thawed
8 oz linguini noodles
1 jar alfredo sauce
salt and pepper
Heat oven to 400. Place butter in baking dish and melt in oven. Once melted, remove and stir in onions, garlic, basil, and pepper. Place in the chicken and turn to coat. Bake for 45 minutes. Meanwhile, warm alfredo sauce in a sauce pan. Add spinach and pepper to taste. Once chicken is cooked, remove chicken from the sauce. Pour alfredo sauce into the baking dish and stir to combine. Serve over noodles with the chicken.
Tai Garlic Chicken
This is a modified Rachael Ray recipe, and we love it! It has a few ingredients you may not have, but trust me it's worth the extra buck to get them and try this one, it's really good. Spicy though, so not for the kiddos!
Ingredients:
2 tbs fish sauce
2 tbs soy sauce
2 tsp sugar
1 tsp red pepper flakes
1/2 lb soba noodles
3 tbs wok oil
1/2 cup diced onion
8 cloves garlic minced
1/2 lbs chicken breast tenders
1 cup fresh torn basil
In a small bowl, combine 1/2 cup water with fish sauce, soy sauce, sugar and red pepper flakes. Stir and set aside. Cook noodles. Heat wok or large skillet over medium/high heat. Add 2 tbs oil, onion and garlic. Stir fry for 3 min then transfer to a bowl and set aside. Add last tbs of oil to skillet and cook chicken. Put sauce mix, onion mix back into wok and cook for 2-3 minutes together. Remove pan from heat and toss in noodles and basil. Serve.
Ingredients:
2 tbs fish sauce
2 tbs soy sauce
2 tsp sugar
1 tsp red pepper flakes
1/2 lb soba noodles
3 tbs wok oil
1/2 cup diced onion
8 cloves garlic minced
1/2 lbs chicken breast tenders
1 cup fresh torn basil
In a small bowl, combine 1/2 cup water with fish sauce, soy sauce, sugar and red pepper flakes. Stir and set aside. Cook noodles. Heat wok or large skillet over medium/high heat. Add 2 tbs oil, onion and garlic. Stir fry for 3 min then transfer to a bowl and set aside. Add last tbs of oil to skillet and cook chicken. Put sauce mix, onion mix back into wok and cook for 2-3 minutes together. Remove pan from heat and toss in noodles and basil. Serve.
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