Wednesday, February 29, 2012
Simply Parmesan Chicken
1/2 cup dried bread crumbs
1/2 cup grated Parmesan cheese
2 teaspoons Italian seasoning 1 egg, beaten
5 skinless, boneless chicken breasts
1. Preheat oven to 350 degrees F (175 degrees C).
2. In a medium bowl mix together the bread crumbs, Italian seasoning and Parmesan cheese. Dip chicken breasts in egg, then in bread crumb mixture to coat. Place coated chicken in a 9x13 inch baking dish.
3. Bake in the preheated oven for 30 to 35 minutes or until juices run clear, turning over chicken 5 minutes before removing from oven.
Tuesday, February 28, 2012
Cheesy Chicken Dorito Casserole
• Time 30 minutes
• Serves 12
• 1 REGULAR BAG OF CHEESE DORITOS (CRUSHED IN THE BAG)
• 4 CHICKEN BREAST OR 4-5 CHICKEN FILETS ( CAN ALSO USE A WHOLE CHICKEN). ALSO YOU CAN BROWN GROUND HAMBURGER CHUCK FOR THIS RECIPE TO USE INSTEAD OF CHICKEN. WE PREFER CHICKEN.
• 1 BELL PEPPER (DICED)
• 1 CUP OF GREEN ONIONS (DICED)
• 1 YELLOW ONION (DICED)
• SEASONING (I USE NATURES SEASONING)
• 3 CHICKEN BULLION CUBES
• 1 CAN OF CREAM OF MUSHROOM SOUP
• 1 CAN OF CREAM OF CHICKEN SOUP
• 1 CAN OF ROTEL TOMATOES
• 1 CAN OF ENCHILDA SAUCE (REGULAR SIZE CAN) CAN USE MILD OR HOT
• 1-2 CANS OF RANCH STYLE BEANS
• 1-2 BAGS OF MEXICAN SHREDDED CHEESE OR SHREDDED CHEESE OF YOUR CHOICE
• JALEPENOS (OPTIONAL)
How to make it
• BOIL CHICKEN WITH ALL THE VEGETABLES, SEASONINGS, PARSLEY AND BULLION CUBES UNTIL DONE. SAVE BROTH
• IN A DIFFERENT BOILER, MIX THE SOUPS, BEANS, ROTEL TOMATOES AND ENCHILDA SAUCE. REMOVE VEGETABLES FROM BROTH AND PLACE IN THIS MIXTURE ALSO. HEAT AND MAKE SURE ALL INGREDIENTS ARE MIXED WELL.IF MIXTURE IS TOO THICK ADD SMALL OF AMOUNTS OF BROTH.
• PLACE YOUR CRUSHED DORITO CHIPS IN THE BOTTOM OF A DEEP CASSEROLE DISH, AFTER YOU HAVE SPRAYED THE DISH WITH PAM.
• CUT CHICKEN INTO BITE SIZE PIECES AND PLACE ON TOP OF DORITOS. IF YOU ARE USING GROUND HAMBURGER CHUCK, SPREAD EVENLY OVER CHIPS
• COVER DORITOS AND CHICKEN WITH MIXTURE
• TOP WITH SHREDDED CHEESE AND JALEPENO'S (OPTIONAL)
• BAKE AT 375 FOR 30 MINUTES OR UNTIL CHEESE HAS MELTED AND SIDE ARE BUBBLY.
• YOU CAN TOP THIS WITH GREEN ONIONS , JALEPENOS AND SOUR CREAM IF YOU LIKE.
• ALSO, LESS FAT, LESS SODIUM, OR LIGHT CAN BE USED WITH YOUR CAN GOODS, SOUR CREAM AND CHEESE
Monday, February 27, 2012
1 bunch celery - large stalks washed,
trimmed, and cut into 3 sections
2 (8 ounce) packages cream cheese at
3/4 cup chopped pimento-stuffed green Olives
½ cup chopped walnuts
2 cloves garlic, finely minced
1 pinch salt and freshly cracked black
pepper to taste
1. Thoroughly dry each piece of celery with paper towels. Mix the cream cheese, olives, walnuts, garlic, salt, and black pepper in a bowl. Using a knife, spread a generous amount of cream cheese filling down the center indentation of each celery piece. Serve immediately or refrigerate.
This filling can also be used as a dip
Sunday, February 26, 2012
8 Servings Prep: 45 min. Cook: 10 min.
• 1/2 pound ground beef
• 3/4 cup chopped onion
• 3/4 cup shredded carrots
• 3/4 cup diced celery
• 1 teaspoon dried basil
• 1 teaspoon dried parsley flakes
• 4 tablespoons butter, divided
• 3 cups chicken broth
• 4 cups diced peeled potatoes (1-3/4 pounds)
• 1/4 cup all-purpose flour
• 2 cups (8 ounces) process cheese (Velveeta), cubed
• 1-1/2 cups milk
• 3/4 teaspoon salt
• 1/4 to 1/2 teaspoon pepper
• 1/4 cup sour cream
• In a 3-qt. saucepan, brown beef; drain and set aside. In the same saucepan, saute the onion, carrots, celery, basil and parsley in 1 tablespoon butter until vegetables are tender, about 10 minutes. Add the broth, potatoes and beef; bring to a boil. Reduce heat; cover and simmer for 10-12 minutes or until potatoes are tender.
• Meanwhile, in a small skillet, melt remaining butter. Add flour; cook and stir for 3-5 minutes or until bubbly. Add to soup; bring to a boil. Cook and stir for 2 minutes. Reduce heat to low. Stir in the cheese, milk, salt and pepper; cook and stir until cheese melts.
• Remove from the heat; blend in sour cream. Yield: 8 servings (2-1/4 quarts).
Saturday, February 25, 2012
Chili 'n' Cheese Popcorn
• 2 (3.5-ounce each) packages butter-flavored microwave popcorn
• 1/4 cup grated Parmesan cheese
• 1/4 teaspoon salt
• 1/8 teaspoon garlic powder
• 1 teaspoon paprika
• 1/2 teaspoon chili powder
• pinch ground red pepper
1. Prepare popcorn according to package directions.
2. In a small bowl, combine remaining ingredients; mix well. Place popcorn in a clean paper grocery bag; add cheese mixture, and shake well to coat. Store any leftovers in an airtight container.
Friday, February 24, 2012
Super Shrimp Casserole
Cooking Time: 20 min
• 1 pound cooked shrimp, peeled and deveined
• Salt and pepper to taste
• 1/2 pound fresh mushrooms, sliced
• 3 tablespoons butter plus 4 tablespoons softened butter
• 1 tablespoon all-purpose flour
• 1 cup (8 ounces) sour cream
• 1 teaspoon soy sauce
• 1/4 cup grated Parmesan cheese
• 1 teaspoon paprika
1. Preheat oven to 400 degrees F.
2. Arrange shrimp in a single layer in a greased shallow baking dish. Sprinkle with salt and pepper.
3. In a medium skillet, sauté mushrooms in 3 tablespoons butter until lightly browned. Transfer mushrooms to a medium bowl and toss with flour.
4. Stir in sour cream, the 4 tablespoons softened butter, soy sauce, and salt and pepper to taste. Pour mushroom sauce over shrimp; sprinkle with Parmesan cheese and paprika.
5. Bake 10 to 12 minutes, or until bubbly.
Thursday, February 23, 2012
Pork Chops or Chicken with Biscuits & Tomato Gravy
• 1 8-ounce box biscuit mix, such as Jiffy
• 1 teaspoon cayenne pepper
• 1/2 cup heavy cream
• 4 tablespoons butter
• 1 small onion, finely chopped
• 1 small red or green bell pepper, finely chopped
• 1 small rib celery, finely chopped
• 1 jalapeño pepper, seeded and finely chopped
• 2 to 3 cloves garlic, finely chopped
• Salt and pepper
• 2 tablespoons EVOO – Extra Virgin Olive Oil
• 4 bone-in pork chops, 1-inch-thick or 4 pieces skinless, boneless chicken breast
• 1 15-ounce can diced tomatoes with green chiles
• 1/2 cup chicken stock
• Sprinkle of flour
Position racks in the upper and lower thirds of the oven and preheat to 375°F. Prepare the biscuit mix according to package directions, adding the cayenne. Drop 8 scoops of dough onto a baking sheet and brush with a few tablespoons cream. Bake on the upper rack until golden.
Meanwhile, in a skillet, melt the butter over medium heat. Add the onion, bell pepper, celery, jalapeño and garlic; season with salt and pepper. Cook, stirring, for 4 minutes.
In a large, ovenproof skillet, heat the EVOO, 2 turns of the pan, over medium-high heat. Season the chops or chicken with salt and pepper, add to the pan and brown for a few minutes on each side. Transfer the pan to the lower rack of the oven to finish cooking, 10-12 minutes.
Stir the tomatoes, chicken stock and flour into the vegetables. When the tomatoes are hot, stir in the remaining cream and simmer the gravy for 10 minutes to thicken.
Top the chops or chicken with the tomato gravy and serve the hot biscuits alongside.
Wednesday, February 22, 2012
Nutty Coconut Fish
1/4 cup mayonnaise
1/4 cup prepared brown mustard
1/2 cup dry bread crumbs
1/4 cup shredded coconut
1/4 cup chopped mixed nuts 1 teaspoon granulated sugar
1 teaspoon salt
1/2 teaspoon cayenne pepper
1 pound whitefish fillets
1. Preheat oven to 375 degrees F (190 degrees C). Lightly grease a medium baking dish.
2. In a small bowl, blend mayonnaise and brown mustard. In a medium bowl, mix dry bread crumbs, shredded coconut, chopped mixed nuts, sugar, salt, and cayenne pepper.
3. Dip fish in the mayonnaise mixture, then in the bread crumb mixture. Arrange coated fish fillets in the prepared baking dish.
4. Bake 20 minutes in the preheated oven, until fish is easily flaked with a fork.
Tuesday, February 21, 2012
It's Mardi Gras and time for the absolute best dessert from New Orleans. Here's the recipe from Brennan's Restaurant in the French Quarter.
• ¼ cup (½ stick) butter
• 1 cup brown sugar
• ½ teaspoon cinnamon
• ¼ cup banana liqueur
• 4 bananas, cut in half
lengthwise, then halved
• ¼ cup dark rum
• 4 scoops vanilla ice cream
Combine the butter, sugar, and cinnamon in a flambé pan or skillet. Place the pan over low heat either on an alcohol burner or on top of the stove, and cook, stirring, until the sugar dissolves. Stir in the banana liqueur, then place the bananas in the pan. When the banana sections soften and begin to brown, carefully add the rum. Continue to cook the sauce until the rum is hot, then tip the pan slightly to ignite the rum. When the flames subside, lift the bananas out of the pan and place four pieces over each portion of ice cream. Generously spoon warm sauce over the top of the ice cream and serve immediately.
Monday, February 20, 2012
Super Easy Mardi Gras King Cake
3 (14 ounce) cans refrigerated sweet roll
Dough (cinnamon rolls)
2 (12 fluid ounce) cans creamy vanilla
1/4 cup milk 2 drops green food coloring
2 drops yellow food coloring
1 drop red food coloring
1 drop blue food coloring
1/2 cup multi-colored sprinkles
1. Preheat oven to 350 degrees F (175 degrees C). Grease a baking sheet.
2. Open the cans of sweet roll dough and unroll the dough from each can into 3 strands. Working on a clean surface, place 3 dough strands side by side and gather them together to make one large strand. Fold this in half, and roll slightly to make a fat log. Repeat steps with the remaining dough. Place each log on the prepared baking sheet and shape to make a ring, overlapping the ends and pinching them together to make a complete circle. Pat the dough into shape as necessary to make the ring even in size all the way around. Cover loosely with foil.
3. Bake in preheated oven until firm to the touch and golden brown, 50 to 60 minutes. Check often for doneness so the ring doesn't overbake. Place on a wire rack and cool completely.
4. Place the cake ring on a serving plate. Cut a slit along the inside of the ring and insert a small plastic baby, pushing it far enough into the cake to be hidden from view.
5. Divide the frosting evenly between 4 bowls. Stir 1 tablespoon of milk into each bowl to thin the frosting. Use the frosting in one bowl to drizzle over the cooled cake. To the remaining three bowls of frosting, stir yellow food coloring into one and green into another. Stir the red and blue food colorings together with the frosting in a third bowl to make purple frosting. Drizzle the cake with yellow, green, and purple frostings in any desired pattern. Dust the cake with multi-colored sprinkles and decorate with beads, additional plastic babies, curly ribbon, and other festive trinkets.
Sunday, February 19, 2012
• 1 box corn muffin mix
• 1 cup frozen corn, defrosted
• 2 tablespoons chili powder, divided
• 2 cups aged cheddar cheese, grated and divided
• 3 tablespoons honey
• 2 tablespoons extra virgin olive oil (EVOO)
• 3/4 pound andouille sausage, peeled
• 1 1/2 pounds of beef, veal or pork meatloaf mix
• 1 bay leaf
• 3 celery stalks, chopped
• 1 large onion, chopped
• 6 cloves garlic, chopped
• 1 green bell pepper, chopped
• 5 thyme sprigs
• Salt and freshly ground black pepper
• 1 bottle beer, lager style
• 1 cup chicken stock
• 1/3-1/2 cup hot sauce
• 1 can diced, fire-roasted tomatoes (28 ounces)
• 1 can red beans (15 ounces) (optional)
• 4 scallions, sliced
Pre-heat the oven according to the instructions on the corn muffin mix box.
Butter an 8-inch x 8-inch baking dish and make the cornbread, according to the package directions. Add the defrosted corn, 1 tablespoon chili powder, 1 cup of cheddar cheese and the honey and bake, according to the package directions.
To prepare the andouille sausage, slice it lengthwise. Then, lay each half flat on the counter and slice it lengthwise again and chop it into 1/2-inch pieces. While the cornbread is baking, pre-heat a large Dutch oven over medium-high heat with 2 turns of the pan of EVOO, about two tablespoons. Add the chopped andouille sausage and cook, stirring every now and then, for 2-3 minutes.
Add the ground meat mixture to the pot, using the back of a wooden spoon to break up the meat as it browns.
Cook for about 5 minutes, then add the remaining tablespoon of chili powder, the bay leaf, celery, onion, garlic, bell pepper, thyme, salt and pepper, stirring frequently, for another five minutes.
Add the beer, scraping up the brown bits from the bottom of the pan, then the chicken stock and hot sauce, and cook for another minute. Add the tomatoes and beans and bring up to a bubble. Simmer for 15 minutes. Remove the bay leaf before serving.
To serve, cut the cornbread into squares. Ladle a serving of chili into a bowl and place the corn bread squares on top. Sprinkle generously with the remaining cheddar cheese and the scallions
Saturday, February 18, 2012
GUMBO WITH CHICKEN AND ANDOUILLE SAUSAGE
• 2 tablespoons extra virgin olive oil (EVOO), divided
• 1 pound chicken breast tenders, diced
• 1 pound boneless, skinless chicken thighs, diced or double the amount of white meat
• Salt and pepper
• 2 teaspoons poultry seasoning
• 1 1/2 pounds andouille sausage, casings removed and diced
• 3 tablespoons unsalted butter
• 4 ribs celery from the heart of the stalk, chopped
• 2 green bell peppers, seeded and diced
• 1 large onion, peeled and chopped
• 2 bay leaves, fresh or dried
• 2 tablespoons-1/4 cup hot cayenne pepper sauce (for mild-moderate heat)
• 1/4 cup all-purpose flour
• 4 cups chicken stock or broth (32 ounces)
• 3 cups chopped okra, fresh or defrosted frozen
• 1 can crushed tomatoes (28 ounces)
• 1 can diced tomatoes in puree (14 ounces)
• 3 tablespoons fresh thyme leaves (several sprigs), chopped, divided
• 8 scallions, thinly sliced on an angle
• 2 1/2 cups white enriched rice, prepared to package directions
Pre-heat a large, heavy-bottomed pot over medium-high heat.
Add 1 tablespoon EVOO, one turn of the pan, and 1 pound of the diced chicken. Season with salt and pepper and a sprinkle of poultry seasoning. Brown on all sides, about 2-3 minutes. Chop your veggies while it's working.
Add half the andouille to the pan and cook for another 1-2 minutes. Transfer the chicken and sausage to a dish and repeat with remaining the chicken and sausage, remembering to season the diced chicken as you go. Return the pan to the heat and add the butter.
When the butter melts, add the chopped celery, peppers, onion and bay leaves. Season with salt, pepper and hot sauce. Cook for 3-5 minutes to begin to soften the veggies. Add the flour and cook for 2 minutes. Slowly stir in the stock or broth and bring the liquid up to a boil. Add the okra, chicken and sausage to the boiling broth; then stir in your tomatoes and half of your fresh thyme. Bring back up to a bubble, and then reduce to simmer. Simmer for 5 minutes to combine the flavors and adjust your seasonings.
Garnish with the remaining chopped thyme and the scallions. Scoop cooked white rice into the center of each bowl of gumbo using an ice cream scoop. Enjoy
Friday, February 17, 2012
1 (1.5 fluid ounce) jigger amaretto liqueur
1 fluid ounce light rum
1 fluid ounce dark rum
6 fluid ounces orange juice
6 fluid ounces pineapple juice 1 teaspoon lemon juice
1 dash grenadine syrup
1 orange, sliced into rounds
1 maraschino cherry
1. Fill a 16 ounce glass with ice. Pour in amaretto, light rum and dark rum. Pour in orange juice, pineapple juice, and lemon juice. Stir, then top with a dash of grenadine and garnish with an orange slice and a cherry
Thursday, February 16, 2012
1 1/2 lbs. skinless, boneless chicken - cut into 1" cubes
1 lb. andouille sausage or smoked sausage, sliced
1 (28 oz) can diced tomatoes with juice
1 large onion, chopped
1 large green bell pepper, chopped
1 1/2 cups chopped celery
1 cup chicken broth
2 tsp dried oregano
2 tsp dried parsley
2 tsp Cajun seasoning
1 tsp cayenne pepper
1/2 tsp. dried thyme
1 lb. frozen cooked shrimp without tails
1. In a slow cooker, mix all ingredients except the shrimp.
2. Cover and cook 7-8 hours on LOW, or 3-4 hours on High. Stir in the shrimp during the last 30 minutes of cook time.
Wednesday, February 15, 2012
Baked Chicken Amandine
3 cups cubed cooked chicken
1 (10 ounce) package frozen chopped
2 (10.75 ounce) cans condensed cream
of chicken soup, undiluted
1 cup mayonnaise
2 cups shredded Cheddar cheese
1 cup crushed butter-flavored crackers
1/4 cup butter or margarine, melted
1/2 cup sliced almonds
1. In a greased 13-in. x 9-in. x 2-in. baking dish, layer chicken and broccoli. In a bowl, combine soup and mayonnaise; spoon over the broccoli. Sprinkle with cheese. Combine the crackers and butter; sprinkle over the cheese. Top with almonds. Bake, uncovered, at 350 degrees F for 45-50 minutes or until golden brown.
Tuesday, February 14, 2012
Red Velvet Waffles with Cream Cheese Icing Drizzle
• 1 box of red velvet cake mix
• Nonstick cooking spray
• For the Cream Cheese Icing Drizzle:
• 4 ounces cream cheese, one small block, softened
• 3/4 cup confectioner’s sugar
• 1/2 teaspoon vanilla
• Pinch of salt
• 1/4 cup milk
• For the Red Berry Salad:
• 2 cups strawberries, sliced
• 1 cup red raspberries
• 1/2 cup pomegranate seeds
• 1 tablespoon sugar
Yields: 8 waffles
Preheat waffle maker to medium-high heat.
Prepare cake mix to package directions. Once waffle iron is hot, spray with cooking spray. Pour 2 cups (about half) of the cake batter into the waffle iron. Cook 5 minutes; carefully remove from the waffle maker.
For the cream cheese drizzle, cream together cream cheese, sugar, vanilla and salt into a bowl. Slowly whisk in milk. Set aside.
Mix together all ingredients for the red berry salad in a small bowl.
Top each waffle with a heaping spoonful of red berry salad and a drizzle of cream cheese.
Monday, February 13, 2012
The Brownie Waffle
• 1 box brownie mix
• 2/3 cup vegetable oil
• 2 eggs
• For variety, add raisins, walnuts, boozy berries, warm caramel, hot fudge or whipped cream.
Yields: Makes 4 brownie waffles
Preheat waffle maker to medium-low.
Prepare brownies according to mix directions, omitting any water or milk. Pour 1/2 cup of the mixture per square in the waffle maker. Bake for 10 minutes.
Once baked, open waffle maker and turn off the heat. Let brownies sit until slightly cool, about 3 minutes
Serve alone or with a scoop of ice cream.
Sunday, February 12, 2012
60-SECOND CHOCOLATE MOUSSE
6 oz semisweet chocolate chips
1 cup heavy whipping cream
½ tsp vanilla extract
In a blender, place the chocolate chips, and add the egg and vanilla. Cover with the lid of the blender, and blend to mix thoroughly.
In a small, heavy-bottomed saucepan, heat the cream until it is very hot, but below the boiling point (little bubbles will form around the edges).
Adjust the blender speed to “high” – then add the hot cream by pouring it slowly through the hole in the lid. Blend until mixture is smooth.
Pour into wine glasses or attractive serving bowls; chill until firm
Saturday, February 11, 2012
DARK CHOCOLATE MARTINI
2 to 2 1/2 ounces, Stoli Vanil (vanilla infused vodka, made by Stolichnaya)
2 teaspoons (or to taste) Godiva Dark Chocolate Liqueur
3-4 ice cubes – cracked
chocolate shavings or curls for garnish
(shave the edge of a chocolate bar using a vegetable peeler)
In a pitcher or cocktail shaker, measure the vodka and chocolate liqueur. Add the cracked ice and shake vigorously or stir energetically. Strain into (preferably chilled) martini glass. Add a few curls of chocolate.
[NOTE: an easy way to mix this for a group, is to measure the vodka into a martini glass – pour one glassful for each serving over cracked ice in a pitcher or cocktail shaker, then add the desired amount of chocolate liqueur, shake or stir – then strain into individual glasses, garnish and serve.]
WHITE CHOCOLATE MARTINI
2 to 2 1/2 ounces, smooth (high quality) vodka
(may be Stoli Vanil, or other, unflavored vodka as preferred)
2 teaspoons (or to taste), Godiva white chocolate liqueur
about one teaspoon, heavy or whipping cream
3-4 ice cubes – cracked
a stemmed maraschino cherry for garnish
In a pitcher or cocktail shaker, measure the vodka, liqueur and cream over cracked ice. Shake or stir vigorously, then strain into (preferably chilled) martini glass. Add cherry for garnish.
Friday, February 10, 2012
It's my birthday and I am 58 years old. It sounds very old, but it doesn't feel old!! I've decided to go back to posting recipes daily so that eventually i can make a cookbook of my favorites for myself, family and friends.
Marbled Cheesecake Hearts
• Servings: (3-inch) hearts
• Serving Size: 12
• Prep Time: 20 Minutes
• Cook Time: 50 Minutes
• 2 cups finely crushed creme-filled chocolate sandwich cookies (about 24 cookies)
• 3 tablespoons butter, melted
• 3 (8 oz.) packages cream cheese
• 1 (14 oz.) can Eagle Brand® Sweetened Condensed Milk
• 3 large eggs
• 2 teaspoons vanilla extract
• 2 (1 oz.) squares unsweetened chocolate
• HEAT oven to 300°F. Line 13 x 9-inch baking pan with heavy foil; set aside. Combine cookie crumbs and butter in small bowl; press firmly into bottom of prepared pan.
• BEAT cream cheese in large bowl until fluffy. Gradually beat in sweetened condensed milk until smooth. Add eggs and vanilla; mix well. Pour half the batter evenly over crust.
• STIR melted chocolate into remaining batter; spoon over vanilla batter. Swirl chocolate batter through vanilla batter gently with knife or metal spatula to marbleize.
• BAKE 45 to 50 minutes or until set. Cool. Chill at least 1 hour. Use foil to lift out of pan. For hearts, cut with heart-shaped cookie cutter or, with knife, cut around wax paper heart shape. Can also be cut into bars.