This recipe is from Taste of Home - Soups 2009
Ingredients:
1 lb boneless, skinless chicken breasts, cut in 1/2 inch pieces
1 large onion, chopped
4 celery ribs, sliced
2 medium carrots, sliced
4 garlic cloves, minced
2 tablespoons butter
2 tablespoons olive oil
1/4 cup all-purpose flour
1 teaspoon dried basil
1/2 teaspoon dried oregano
1/8 teaspoon pepper
3 can (14.5 oz each) chicken broth
1 can (14.5 oz) diced tomatoes, undrained
6 ounces uncooked tricolor spiral pasta
Directions:
In a large saucepan or Dutch oven, saute the chicken, onion, celery, carrots and garlic in butter and oil for 5 minutes. Stir in the flour, basil, oregano and pepper until blended.
Gradually add broth and tomatoes. Bring to a boil. Reduce heat; cover and simmer for 1 hour. Return to a boil, stir in the pasta. Reduce heat; simmer, uncovered, for 12 -15 minutes or until pasta is tender.
Makes 9 servings
We tried this recipe for the first time tonight. I was a little nervous about making something that has to simmer for an hour on a work night when we don't get home until almost 6 pm. I decided to risk it and make it anyway.
I thought that this soup had a nice flavor to it and I enjoyed all of the ingredients. The veggies were nice and tender and the chicken was juicy.
I give this soup a 4 and my husband gives it a 3 1/2.
Wednesday, December 9, 2009
Monday, December 7, 2009
Santa Fe Cheese Soup
This recipe is from Taste of Home - Soups 2009
Ingredients:
1 can (15.5 oz) whole kernel corn, drained
1 can (15 oz) pinto beans, rinsed and drained
1 can (14.5 oz) chicken broth
1 can (10 oz) diced tomatoes and green chilies, undrained
1 can (10 oz) premium chunk white chicken, drained
1 can (4.5 oz) chopped green chilies
1 pound (16oz) process cheese (Velveeta), cubed
Crushed tortilla chips, optional
Directions:
In a 3-qt saucepan, combine the first 7 ingredients. Cook and stir until cheese in melted. Garnish with tortilla chips if desired.
We tried this recipe for the first time this evening. I thought that it would be a good way to use up some of the Velveeta we had leftover from making Cheeseburger soup. My first thought when I was serving this was that it smells so much like nachos!
I thought that it might be too spicy with all the green chilies in it, but it isn't. I thought this soup was very good and though we opted out of the tortilla chips this time, if we make it again, I will add them.
I gave this soup a 3 and my husband gave it a 3 1/2.
Ingredients:
1 can (15.5 oz) whole kernel corn, drained
1 can (15 oz) pinto beans, rinsed and drained
1 can (14.5 oz) chicken broth
1 can (10 oz) diced tomatoes and green chilies, undrained
1 can (10 oz) premium chunk white chicken, drained
1 can (4.5 oz) chopped green chilies
1 pound (16oz) process cheese (Velveeta), cubed
Crushed tortilla chips, optional
Directions:
In a 3-qt saucepan, combine the first 7 ingredients. Cook and stir until cheese in melted. Garnish with tortilla chips if desired.
We tried this recipe for the first time this evening. I thought that it would be a good way to use up some of the Velveeta we had leftover from making Cheeseburger soup. My first thought when I was serving this was that it smells so much like nachos!
I thought that it might be too spicy with all the green chilies in it, but it isn't. I thought this soup was very good and though we opted out of the tortilla chips this time, if we make it again, I will add them.
I gave this soup a 3 and my husband gave it a 3 1/2.
Salmon with Feta and Pasta
This recipe is from Better Homes and Gardens 30 Minute Meals
Ingredients
12 ounces fresh or frozen skinless salmon fillet
8 ounces dried rotini pasta
Nonstick cooking spray
1 teaspoon bottled minced garlic
Salt
4 large plum tomatoes, chopped (2 cups)
1 cup sliced green onions
1/3 cup sliced pitted ripe olives
3 tablespoons snipped fresh basil
1/2 teaspoon coarsely ground black pepper
2 teaspoons olive oil
1 4-ounce package crumbled feta cheese
Fresh basil sprigs (optional)
Directions:
Thaw fish, if frozen. Rinse fish; pat dry with paper towels. Cut into 1-inch pieces. Cook pasta according to package directions. Drain well. Return pasta to hot pan; cover to keep warm.
Meanwhile, lightly coat an unheated large nonstick skillet with nonstick cooking spray. Preheat skillet over medium-high heat. Add garlic. Cook and stir for 15 seconds. Lightly season fish pieces with salt. Add fish to skillet. Cook fish for 4 - 6 minutes on until fish flakes easily when tested with a fork, turning fish pieces occasionally. Stir in tomatoes, green onions, olives, basil and pepper. Heat through.
In a large bowl, toss together hot pasta and olive oil. Add salmon mixture and feat cheese; toss gently. If desired garnish with basil sprigs.
We have made this dish previously. I enjoy any dish with salmon or pasta, so one that has both is great in my book. The feat in this dish adds just a slight bitter taste that isn't overwhelming.
I give this recipe a 4 and my husband gives it a 3.
Ingredients
12 ounces fresh or frozen skinless salmon fillet
8 ounces dried rotini pasta
Nonstick cooking spray
1 teaspoon bottled minced garlic
Salt
4 large plum tomatoes, chopped (2 cups)
1 cup sliced green onions
1/3 cup sliced pitted ripe olives
3 tablespoons snipped fresh basil
1/2 teaspoon coarsely ground black pepper
2 teaspoons olive oil
1 4-ounce package crumbled feta cheese
Fresh basil sprigs (optional)
Directions:
Thaw fish, if frozen. Rinse fish; pat dry with paper towels. Cut into 1-inch pieces. Cook pasta according to package directions. Drain well. Return pasta to hot pan; cover to keep warm.
Meanwhile, lightly coat an unheated large nonstick skillet with nonstick cooking spray. Preheat skillet over medium-high heat. Add garlic. Cook and stir for 15 seconds. Lightly season fish pieces with salt. Add fish to skillet. Cook fish for 4 - 6 minutes on until fish flakes easily when tested with a fork, turning fish pieces occasionally. Stir in tomatoes, green onions, olives, basil and pepper. Heat through.
In a large bowl, toss together hot pasta and olive oil. Add salmon mixture and feat cheese; toss gently. If desired garnish with basil sprigs.
We have made this dish previously. I enjoy any dish with salmon or pasta, so one that has both is great in my book. The feat in this dish adds just a slight bitter taste that isn't overwhelming.
I give this recipe a 4 and my husband gives it a 3.
Turkey with Curried Cream Sauce
This recipe is from Taste of Home - Take 5 Ingredients
Ingredients
2 tablespoons butter
2 tablespoons all-purpose flour
1/2 teaspoon curry powder
1 cup chicken broth
1/4 cup milk
1 small yellow summer squash, sliced
1 small zucchini, sliced
1/2 small onion, thinly sliced
2 teaspoons canola oil
2 cups cubed cooked turkey breast
1/2 teaspoon grated lemon peel
Hot cooked rice
3 tablespoons chopped cashews
Directions:
In a small saucepan, melt butter; stir in flour and curry until smooth (use a whisk if you aren't getting the right consistency) Gradually add broth and milk. Bring to a boil; cook and stir for 1 -2 minutes or until thickened. Remove from heat; set aside.
In a large skillet, saute the squash, zucchini and onion in oil until tender. Add turkey, lemon peel and reserved sauce; heat through. Serve with rice. Sprinkle each serving with cashews.
I picked this recipe because my husband has a fascination with dishes with unusual spices. Curry is not a standard spice that we use very often, so I thought I would give him a treat.
This dish was very good considering I am not a fan of curry powder. The flavor of the curry was very light and it mixed well with the turkey, rice and cashews.
I gave this dish a 3 and my husband gave it a 4.
Ingredients
2 tablespoons butter
2 tablespoons all-purpose flour
1/2 teaspoon curry powder
1 cup chicken broth
1/4 cup milk
1 small yellow summer squash, sliced
1 small zucchini, sliced
1/2 small onion, thinly sliced
2 teaspoons canola oil
2 cups cubed cooked turkey breast
1/2 teaspoon grated lemon peel
Hot cooked rice
3 tablespoons chopped cashews
Directions:
In a small saucepan, melt butter; stir in flour and curry until smooth (use a whisk if you aren't getting the right consistency) Gradually add broth and milk. Bring to a boil; cook and stir for 1 -2 minutes or until thickened. Remove from heat; set aside.
In a large skillet, saute the squash, zucchini and onion in oil until tender. Add turkey, lemon peel and reserved sauce; heat through. Serve with rice. Sprinkle each serving with cashews.
I picked this recipe because my husband has a fascination with dishes with unusual spices. Curry is not a standard spice that we use very often, so I thought I would give him a treat.
This dish was very good considering I am not a fan of curry powder. The flavor of the curry was very light and it mixed well with the turkey, rice and cashews.
I gave this dish a 3 and my husband gave it a 4.
Prosciutto-Frizzled Fish with Garlicky Spinach
This recipe is from Cuisine at Home - Weeknight Menus
Ingredients:
2 oz prosciutto, diced (1/2 cup)
1 cup fresh bread crumbs
1 tablespoon chopped fresh parsley
1 teaspoon lemon zest, minced
Frizzled prosciutto
Salt and red pepper flakes to taste
4 mild white fish fillets ( 4 - 6 oz each), such as halibut, seasoned with sale and pepper
12 thin lemon slices
Directions:
Preheat oven to 400 degrees.
Saute prosciutto for the bread crumbs in 2 tablespoons oil in a saute pan over medium-high heat until crisp, about 5 minutes. Drain on paper towel lined plate.
Toast crumbs in the prosciutto drippings in the same pan over medium-high heat until browned, 2 minutes. Combine with parsley, zest, salt and pepper flakes; set aside.
Sear fish in 2 tablespoons oil in an overproof skillet over medium-high heat. Carefully flip fillets over and transfer pan to the oven. Roast fish 5 - 6 minutes, or until fillets flake easily with a fork.
Garlicky Spinach
Ingredients:
2 tablespoons chopped garlic
1 teaspoon pepper flakes
1 bag fresh spinach (9 oz)
Salt to taste
Directions:
Saute garlic and pepper flakes in 1 tablespoon oil in a large saute pan over medium-high heat until fragrant, 30 seconds to 1 minute. Add the spinach and toss with tongs to wilt, 2 minutes. Season with salt.
To serve:
Place a mound of Garlicky Spinach on each plate, then top with lemon slices and a fillet. Garnish with bread crumbs.
We had Cod instead of Halibut with this recipe because it was what we had on hand. I really enjoyed working with the prosciutto, it tasted excellent and was easy to cook with.
I gave this meal a 4 out of 5 and my husband gave it a 3. He didn't care for the Cod and was worried that we undercooked it. I think the piece he had might have been a little thicker then the rest, because mine seemed to be done.
Ingredients:
2 oz prosciutto, diced (1/2 cup)
1 cup fresh bread crumbs
1 tablespoon chopped fresh parsley
1 teaspoon lemon zest, minced
Frizzled prosciutto
Salt and red pepper flakes to taste
4 mild white fish fillets ( 4 - 6 oz each), such as halibut, seasoned with sale and pepper
12 thin lemon slices
Directions:
Preheat oven to 400 degrees.
Saute prosciutto for the bread crumbs in 2 tablespoons oil in a saute pan over medium-high heat until crisp, about 5 minutes. Drain on paper towel lined plate.
Toast crumbs in the prosciutto drippings in the same pan over medium-high heat until browned, 2 minutes. Combine with parsley, zest, salt and pepper flakes; set aside.
Sear fish in 2 tablespoons oil in an overproof skillet over medium-high heat. Carefully flip fillets over and transfer pan to the oven. Roast fish 5 - 6 minutes, or until fillets flake easily with a fork.
Garlicky Spinach
Ingredients:
2 tablespoons chopped garlic
1 teaspoon pepper flakes
1 bag fresh spinach (9 oz)
Salt to taste
Directions:
Saute garlic and pepper flakes in 1 tablespoon oil in a large saute pan over medium-high heat until fragrant, 30 seconds to 1 minute. Add the spinach and toss with tongs to wilt, 2 minutes. Season with salt.
To serve:
Place a mound of Garlicky Spinach on each plate, then top with lemon slices and a fillet. Garnish with bread crumbs.
We had Cod instead of Halibut with this recipe because it was what we had on hand. I really enjoyed working with the prosciutto, it tasted excellent and was easy to cook with.
I gave this meal a 4 out of 5 and my husband gave it a 3. He didn't care for the Cod and was worried that we undercooked it. I think the piece he had might have been a little thicker then the rest, because mine seemed to be done.
Brown Rice Turkey Soup
This recipe is from Taste of Home - Soups - 2009
Ingredients:
1 cup diced sweet red pepper
1/2 cup chopped onion
1/2 sliced celery
2 garlic cloves, minced
2 tablespoons butter
3 cans (14.5 oz each) reduced-sodium chicken broth
3/4 cup white wine or additional chicken broth
1 teaspoon dried thyme
1/4 teaspoon pepper
2 cups cubed cooked turkey breast
1 cup instant brown rice
1/4 cup sliced green onions
Directions:
In a Dutch over, saute the red pepper, onion, celery and garlic in butter for 5 - 7 minutes or until vegetables are tender. Add the broth, wine or additional broth, thyme and pepper. Bring to a boil.
Reduce heat; cover and simmer for 5 minutes. Stir in turkey and rice. Bring to a boil; simmer, uncovered for 5 minutes or until rice is tender. Garnish with green onions.
This was another recipe that we picked out to make use of leftover turkey from Thanksgiving. We enjoyed this one a lot, it had a great flavor and the rice was a nice addition.
I gave this one a 3 and my husband gave it a 3 1/2.
Ingredients:
1 cup diced sweet red pepper
1/2 cup chopped onion
1/2 sliced celery
2 garlic cloves, minced
2 tablespoons butter
3 cans (14.5 oz each) reduced-sodium chicken broth
3/4 cup white wine or additional chicken broth
1 teaspoon dried thyme
1/4 teaspoon pepper
2 cups cubed cooked turkey breast
1 cup instant brown rice
1/4 cup sliced green onions
Directions:
In a Dutch over, saute the red pepper, onion, celery and garlic in butter for 5 - 7 minutes or until vegetables are tender. Add the broth, wine or additional broth, thyme and pepper. Bring to a boil.
Reduce heat; cover and simmer for 5 minutes. Stir in turkey and rice. Bring to a boil; simmer, uncovered for 5 minutes or until rice is tender. Garnish with green onions.
This was another recipe that we picked out to make use of leftover turkey from Thanksgiving. We enjoyed this one a lot, it had a great flavor and the rice was a nice addition.
I gave this one a 3 and my husband gave it a 3 1/2.
Creamy Turkey Vegtable Soup
This recipe is from Taste of Home - Soups - 2008
Ingredients:
1 large onion, finely chopped
2 tablespoons butter
3 cups diced small red potatoes
2 can (14.5 oz each) chicken broth
2 cups cooked cubed turkey breast
2 cups frozen mixed vegetables, thawed
1/2 teaspoon salt
1/2 teaspoon white pepper
1/2 teaspoon poultry seasoning
2 cups heavy whipping cream
Directions:
In a large saucepan, saute onion in butter until tender. Add potatoes and broth. Bring to a boil. Reduce heat; cover and simmer for 20 minutes. Stir in the turkey, vegetables, salt, pepper and poultry seasoning. Cook 10 - 12 minutes longer or until vegetables are tender. Stir in cream; heat through (do not boil).
Yields: 8 servings
After Thanksgiving we had a lot of leftover turkey, so I looked for recipes that required cooked turkey.
This soup was pretty good, we just had some french bread with it. My husband and I both rated it a 3 out of 5.
Ingredients:
1 large onion, finely chopped
2 tablespoons butter
3 cups diced small red potatoes
2 can (14.5 oz each) chicken broth
2 cups cooked cubed turkey breast
2 cups frozen mixed vegetables, thawed
1/2 teaspoon salt
1/2 teaspoon white pepper
1/2 teaspoon poultry seasoning
2 cups heavy whipping cream
Directions:
In a large saucepan, saute onion in butter until tender. Add potatoes and broth. Bring to a boil. Reduce heat; cover and simmer for 20 minutes. Stir in the turkey, vegetables, salt, pepper and poultry seasoning. Cook 10 - 12 minutes longer or until vegetables are tender. Stir in cream; heat through (do not boil).
Yields: 8 servings
After Thanksgiving we had a lot of leftover turkey, so I looked for recipes that required cooked turkey.
This soup was pretty good, we just had some french bread with it. My husband and I both rated it a 3 out of 5.
Tuesday, September 8, 2009
Tomato Tortellini Soup
This recipe is from Quick and Easy Recipes by Better Homes and Gardens
Ingrediants:
2 14-ounce cans reduced-sodium chicken broth or vegetable broth
1 9-ounce package refrierated tortellini
1/2 of an 8-ounce tub cream cheese spread with chive and onion
1 10.75 or 11-ounce can condensed tomato or tomato bisque soup
Snipped fresh chives (optional)
Directions:
In a medium saucepan, bring broth to boiling. Add tortellinil reduce heat. Simmer, uncovered, for 5 minutes. In a bowl, whisk 1/3 cup of the hot broth into the cream cheese spread until smooth. Return all to saucepan along with tomato soup; heat through. If desired sprinkle with chives.
Makes 4 servings.
We made this for dinner tonight while at my mother's house doing laundry. Ever thought this was very good.
The soup comes out very cream and the chives really bring out the cream cheese spread flavor.
This soup is very filling, it doesn't look like you have much in your bowl when you serve yourself, but after 6 or 7 bites it seems like you have eaten a lot!
We give this a 4 out of 5, it was a great soup and pretty easy to make.
Ingrediants:
2 14-ounce cans reduced-sodium chicken broth or vegetable broth
1 9-ounce package refrierated tortellini
1/2 of an 8-ounce tub cream cheese spread with chive and onion
1 10.75 or 11-ounce can condensed tomato or tomato bisque soup
Snipped fresh chives (optional)
Directions:
In a medium saucepan, bring broth to boiling. Add tortellinil reduce heat. Simmer, uncovered, for 5 minutes. In a bowl, whisk 1/3 cup of the hot broth into the cream cheese spread until smooth. Return all to saucepan along with tomato soup; heat through. If desired sprinkle with chives.
Makes 4 servings.
We made this for dinner tonight while at my mother's house doing laundry. Ever thought this was very good.
The soup comes out very cream and the chives really bring out the cream cheese spread flavor.
This soup is very filling, it doesn't look like you have much in your bowl when you serve yourself, but after 6 or 7 bites it seems like you have eaten a lot!
We give this a 4 out of 5, it was a great soup and pretty easy to make.
Italian Beef Sandwiches
This recipe is from Quick and Easy Recipes by Better Homes and Gardens
Ingrediants:
1 4-pound beef sirloin or rump roast, cut into 2 to 3 inch pieces
1/2 cup water
1 0.7 ounce package dry Italian salad dressing mix
2 teaspoons dried Italian seasoning, crushed
1/2 to 1 teaspoon crushed red pepper
1/2 teaspoon garlic powder
12 kaiser rolls or other sandwich rolls, split
Directions:
Place beef in a 3 1/2 quart to 5 quart slow cooker. In a bowl, combine the water, salad dressing mix, Italian seasoning, crushed red pepper and garlic powder; pour over beef.
Cover; cook on low-heat setting for 10-12 hours or on high-heat setting for 5-6 hours.
Use a slotted spoon to transfer beef to a cutting board. Shred beef using two forks to pull the meat apart. To serve, spoon shredded beef onto half of each roll; drizzle with some of the cooking liquid to moisten. Cover with roll tops.
Makes 12 servings
We tried this recipe for the first time recently. I love slow cooker recipes because you can put it together in the morning and let it do its thing all day and then when you are ready for dinner, its done!
We gave this a 4 out of 5, the meat was juicy and practically fell apart after it was cooked. It was excellent.
Ingrediants:
1 4-pound beef sirloin or rump roast, cut into 2 to 3 inch pieces
1/2 cup water
1 0.7 ounce package dry Italian salad dressing mix
2 teaspoons dried Italian seasoning, crushed
1/2 to 1 teaspoon crushed red pepper
1/2 teaspoon garlic powder
12 kaiser rolls or other sandwich rolls, split
Directions:
Place beef in a 3 1/2 quart to 5 quart slow cooker. In a bowl, combine the water, salad dressing mix, Italian seasoning, crushed red pepper and garlic powder; pour over beef.
Cover; cook on low-heat setting for 10-12 hours or on high-heat setting for 5-6 hours.
Use a slotted spoon to transfer beef to a cutting board. Shred beef using two forks to pull the meat apart. To serve, spoon shredded beef onto half of each roll; drizzle with some of the cooking liquid to moisten. Cover with roll tops.
Makes 12 servings
We tried this recipe for the first time recently. I love slow cooker recipes because you can put it together in the morning and let it do its thing all day and then when you are ready for dinner, its done!
We gave this a 4 out of 5, the meat was juicy and practically fell apart after it was cooked. It was excellent.
Saucy Shrimp over Polenta
This recipe is from Quick and Easy Recipes by Better Homes and Gardens.
Ingrediants:
18 fresh or frozen peeled and deveined, cooked shrimp, tails removed. (8 ounces)
1 16-ounce tube refreigerated cooked polenta, cut crosswise into 12 slices
1 tablespoon cooking oil
2 cups frozen whole kernal corn
1 1/3 cups chopped roma tomatoes (4 medium)
3 tablespoons balsalmic vinegar
1 teaspoon dried thyme, crushed
1/2 teaspoon ground cumin
1/4 teaspoon salt
Directions:
Thaw shrimp, if frozen. Rinder shrimp; pat dry with paper towels. Set aside. In a large skillet; cook polenta slices in hot oil for 5 - 8 minutes or until golden brown, turning once. Transfer to a serving platter; keep warm.
In the same skillet, combine corn, tomatoes, balsamic vinegar, thyme, cumin and salt. Cook and stir about 5 minutes or until heated through. Stir in shrimp. Cook and stir until heated through.
Using a slotted spoon, spoon shrimp mixture over polenta slices.
Makes 6 servings.
We tried this recipe for the first time recently. The cooked polenta doesn't have as much flavor as fresh polenta that I have had in restaurants, but we haven't tried to make our own from scratch yet.
Overall we felt that the flavors of this dish were decent. We give it a 3 out of 5.
Ingrediants:
18 fresh or frozen peeled and deveined, cooked shrimp, tails removed. (8 ounces)
1 16-ounce tube refreigerated cooked polenta, cut crosswise into 12 slices
1 tablespoon cooking oil
2 cups frozen whole kernal corn
1 1/3 cups chopped roma tomatoes (4 medium)
3 tablespoons balsalmic vinegar
1 teaspoon dried thyme, crushed
1/2 teaspoon ground cumin
1/4 teaspoon salt
Directions:
Thaw shrimp, if frozen. Rinder shrimp; pat dry with paper towels. Set aside. In a large skillet; cook polenta slices in hot oil for 5 - 8 minutes or until golden brown, turning once. Transfer to a serving platter; keep warm.
In the same skillet, combine corn, tomatoes, balsamic vinegar, thyme, cumin and salt. Cook and stir about 5 minutes or until heated through. Stir in shrimp. Cook and stir until heated through.
Using a slotted spoon, spoon shrimp mixture over polenta slices.
Makes 6 servings.
We tried this recipe for the first time recently. The cooked polenta doesn't have as much flavor as fresh polenta that I have had in restaurants, but we haven't tried to make our own from scratch yet.
Overall we felt that the flavors of this dish were decent. We give it a 3 out of 5.
Saturday, September 5, 2009
Spicy Pasta & Broccoli
This recipe is from Quick & Easy Recipes, published by Better Homes and Gardens.
Ingrediants:
12 ounces dried orecchiette or medium shell pasta (about 4 cups)
2 tablespoons extra virgin olive oil
3 cups chopped broccolini or broccoli florets
1 cup chicken with Italian herbs broth
1/4 to 1/2 teaspoon crushed red pepper
Directions:
Cook pasta according to package directions; drain. Return pasta to pan. Drizzle 1 tablespoon of the olive oil over pasta; toss to coat. Cover and keep warm.
Meanwhile, in a large skillet, cook and stir broccolini in remaining 1 tablespoon oil over medium-high heat for 3 minutes. Add broth and red pepper. Bring to boiling; reduce heat. Simmer, covered for 2 to 3 minutes more until broccolini is crisp-tender. combine pasta and broccolini mixture; toss to mix.
Makes 4 servings.
My husband and I tried this recipe for the first time last night.
The crushed red pepper makes this dish very spicy. We both felt that it could have used a few more things, maybe a nice light cream sauce, chicken would also go well in this dish.
We both gave it a 2 out of 5.
Ingrediants:
12 ounces dried orecchiette or medium shell pasta (about 4 cups)
2 tablespoons extra virgin olive oil
3 cups chopped broccolini or broccoli florets
1 cup chicken with Italian herbs broth
1/4 to 1/2 teaspoon crushed red pepper
Directions:
Cook pasta according to package directions; drain. Return pasta to pan. Drizzle 1 tablespoon of the olive oil over pasta; toss to coat. Cover and keep warm.
Meanwhile, in a large skillet, cook and stir broccolini in remaining 1 tablespoon oil over medium-high heat for 3 minutes. Add broth and red pepper. Bring to boiling; reduce heat. Simmer, covered for 2 to 3 minutes more until broccolini is crisp-tender. combine pasta and broccolini mixture; toss to mix.
Makes 4 servings.
My husband and I tried this recipe for the first time last night.
The crushed red pepper makes this dish very spicy. We both felt that it could have used a few more things, maybe a nice light cream sauce, chicken would also go well in this dish.
We both gave it a 2 out of 5.
Tuesday, February 10, 2009
Apple-Dijon Chicken
This recipe is from Quick and Easy Recipes - published by Better Homes and Garden
Ingrediants:
4 large skinless, boneless chicken breast halves
Salt and ground black pepper
2 tablespoons butter
1 medium tart cooking apple (such as Granny Smith) thinly sliced
1/3 cup whipping cream
2 tablespoons Dijon-style mustard
Directions:
Butterfly cut each chicken breast half by cutting horizontally from one long side of the breast almost to, but not through the opposite side. Lay the breast open. Sprinkle both sides of the chicken with salt and pepper.
In a large skillet, cook chicken breasts, half at a time, in 1 tablespoon of the butter over medium-high heat about 2 - 3 minutes per side on until no longer pink (170 degrees), turning to brown evenly. Remove from skillet; cover and keep warm.
Add remaining 1 tablespoon of butter to skillet. Add apple slices; cook and stir for 3 minutes or until tender. Add whipping cream and mustard to skillet. Cook and stir until heated through and thickened slightly. Season with additinal salt and pepper. Serve sauce and apples over chicken.
Makes 4 servings.
This recipe was really excellent, my husband and I really enjoyed it.
Ingrediants:
4 large skinless, boneless chicken breast halves
Salt and ground black pepper
2 tablespoons butter
1 medium tart cooking apple (such as Granny Smith) thinly sliced
1/3 cup whipping cream
2 tablespoons Dijon-style mustard
Directions:
Butterfly cut each chicken breast half by cutting horizontally from one long side of the breast almost to, but not through the opposite side. Lay the breast open. Sprinkle both sides of the chicken with salt and pepper.
In a large skillet, cook chicken breasts, half at a time, in 1 tablespoon of the butter over medium-high heat about 2 - 3 minutes per side on until no longer pink (170 degrees), turning to brown evenly. Remove from skillet; cover and keep warm.
Add remaining 1 tablespoon of butter to skillet. Add apple slices; cook and stir for 3 minutes or until tender. Add whipping cream and mustard to skillet. Cook and stir until heated through and thickened slightly. Season with additinal salt and pepper. Serve sauce and apples over chicken.
Makes 4 servings.
This recipe was really excellent, my husband and I really enjoyed it.
Coconut Shrimp with Chutney
This recipe is from Quick and Easy Recipes - published by Better Homes and Gardens
Ingrediants:
1 pound fresh or frozen peeled and deveined shrimp
1 cup flaked coconut, toasted and chopped
1/2 cup seasoned fine dry bread crumbs
3/4 teaspoon curry powder
2 egg whites, lightly beaten
Nonstick cooking spray
1/2 cup mango chutney
1/4 cup orange juice
1/4 teaspoon ground ginger
Directions:
Thaw shrimp, if frozen. Rinse shrimp; pat dry with paper towels. Preheat oven to 400 degrees F. Generously grease a 15x10x1-inch baking pan; set aside.
In shallow bowl, combine coconut, bread crumbs, and curry powder. Place egg whites in another small shalow bowl. Dip shrimp into egg whites, then into the coconut mixture, pressing it firmly onto shrimp. Place in prepared baking pan. Coat shrimp with nonstick cooking spray.
Bake about 10 minutes or until shrimp are opaque. Meanwhile, in a small bowl, combine chutney, orange juice and ginger. Serve with shrimp.
Makes 10 servings.
I really enjoyed this recipe. I thought that even without the chutney mixture, the shrimp came out really good.
Ingrediants:
1 pound fresh or frozen peeled and deveined shrimp
1 cup flaked coconut, toasted and chopped
1/2 cup seasoned fine dry bread crumbs
3/4 teaspoon curry powder
2 egg whites, lightly beaten
Nonstick cooking spray
1/2 cup mango chutney
1/4 cup orange juice
1/4 teaspoon ground ginger
Directions:
Thaw shrimp, if frozen. Rinse shrimp; pat dry with paper towels. Preheat oven to 400 degrees F. Generously grease a 15x10x1-inch baking pan; set aside.
In shallow bowl, combine coconut, bread crumbs, and curry powder. Place egg whites in another small shalow bowl. Dip shrimp into egg whites, then into the coconut mixture, pressing it firmly onto shrimp. Place in prepared baking pan. Coat shrimp with nonstick cooking spray.
Bake about 10 minutes or until shrimp are opaque. Meanwhile, in a small bowl, combine chutney, orange juice and ginger. Serve with shrimp.
Makes 10 servings.
I really enjoyed this recipe. I thought that even without the chutney mixture, the shrimp came out really good.
Rosemary Chicken
This recipe is from Quick and Easy Recipes - published by Better Home and Gardens.
Ingrediants:
Nonstick cooking spray
1 1/2 pounds skinless, boneless chicken breast halves or thighs
1 8 or 9 ounce package frozen artichoke hearts
12 cloves garlic, minced
1/2 cup chopped onion
1/2 cup reduced-sodium chicken broth
2 teaspoons dried rosemary, crushed
1 teaspoon finely shredded lemon peel
1/2 teaspoon ground black pepper
1 tablespoon cornstarch
1 tablespoon cold water
Directions:
Coat an unheated large nonstick skillet with nonstick cooking spray. Heat over medium heat. Brown chicken, half at a time, in hot skillet. In a 3 1/2 or 4 quart slow cooker, combine frozen artichoke hearts, garlic, and onion. In a small bowl, combine broth, rosemary, lemon peel and pepper. Pour over vegetables in slow cooker. Add chicken; spoon some of the garlic mixture over chicken.
Cover; cook on low-heat setting for 6 to 7 hours or on high-heat setting for 3 to 3 1/2 hours.
Transfer chicken and artichokes to a serving platter, reserving cooking liquid. Cover chicken and artichokes with foil to keep warm.
If using low-heat setting, turn to high-heat setting. In a small bowl, combine cornstarch and teh cold water. Stir into liquid in slow cooker. Cover and cook about 15 minutes more or until slightly thickened. Spoon sauce over chicken and artichokes.
Makes 6 servings.
This recipe turned out pretty bland. I was a little disappointed.
Ingrediants:
Nonstick cooking spray
1 1/2 pounds skinless, boneless chicken breast halves or thighs
1 8 or 9 ounce package frozen artichoke hearts
12 cloves garlic, minced
1/2 cup chopped onion
1/2 cup reduced-sodium chicken broth
2 teaspoons dried rosemary, crushed
1 teaspoon finely shredded lemon peel
1/2 teaspoon ground black pepper
1 tablespoon cornstarch
1 tablespoon cold water
Directions:
Coat an unheated large nonstick skillet with nonstick cooking spray. Heat over medium heat. Brown chicken, half at a time, in hot skillet. In a 3 1/2 or 4 quart slow cooker, combine frozen artichoke hearts, garlic, and onion. In a small bowl, combine broth, rosemary, lemon peel and pepper. Pour over vegetables in slow cooker. Add chicken; spoon some of the garlic mixture over chicken.
Cover; cook on low-heat setting for 6 to 7 hours or on high-heat setting for 3 to 3 1/2 hours.
Transfer chicken and artichokes to a serving platter, reserving cooking liquid. Cover chicken and artichokes with foil to keep warm.
If using low-heat setting, turn to high-heat setting. In a small bowl, combine cornstarch and teh cold water. Stir into liquid in slow cooker. Cover and cook about 15 minutes more or until slightly thickened. Spoon sauce over chicken and artichokes.
Makes 6 servings.
This recipe turned out pretty bland. I was a little disappointed.
Subscribe to:
Comments (Atom)
