I made these for my family awhile back and we love them. The sauce is sooo yummy. Enjoy!
Ingredients:
1/2 c. chicken broth
3 Tbsp. creamy peanut butter
1-2 tsp. Sriracha chili sauce (1 is mild with a bite, 1.5 is medium, 2 is hot)
1 1/2 Tbsp. honey
3 Tbsp. soy sauce
1 1/2 Tbsp. fresh minced ginger
2-3 cloves garlic, pressed or minced
8 oz. Udon or linguine noodles
Chopped green onions
Chopped cilantro
2 limes, cut into quarters
Chopped peanuts
Directions:
Cook noodles in salted water. In the meantime, combine chicken broth, peanut butter, chili sauce, honey, soy sauce, ginger, and garlic in a small saucepan over medium-low heat. Whisk until smooth and remove from heat. Toss cooked noodles with sauce and divide among 4 bowls. Sprinkle with green onions, cilantro, chopped peanuts, and garnish each serving with 2 lime quarters. Before eating, squeeze lime juice over noodles and stir to combine.
Showing posts with label main dish. Show all posts
Showing posts with label main dish. Show all posts
Thursday, February 25, 2010
Wednesday, February 24, 2010
Baked Manicotti
When I made this for my family, every single one of them loved it. That rarely happens in my house so that makes this recipe a hit, in my book!
*Serves 6 to 8
Tomato Sauce
1 28-ounce can diced tomatoes (in juice)
1 28-ounce can crushed tomatoes
2 tablespoons extra-virgin olive oil
3 medium cloves garlic, finely minced
1/2 teaspoon red pepper flakes, optional
1/2 teaspoon salt
2 teaspoons dried basil
Cheese Filling and Pasta
3 cups part-skim ricotta cheese
4 ounces grated Parmesan cheese (about 2 cups)
8 ounces shredded mozzarella cheese (about 2 cups)
2 large eggs , lightly beaten
3/4 teaspoon table salt
1/2 teaspoon ground black pepper
2 tablespoons chopped fresh parsley leaves
2 teaspoons chopped fresh basil
16 no-boil lasagna noodles (I use the Barilla brand - apparently they are supposed to be the most similar to homemade pasta and I love them, both in this and in lasagna)
Directions:
Adjust oven rack to middle position and heat oven to 375 degrees.
Heat oil, garlic, and pepper flakes (if using) in large saucepan over medium heat until fragrant but not brown, 1 to 2 minutes. Stir in tomatoes, basil and 1/2 teaspoon salt and simmer until thickened slightly, about 15 minutes.
In a medium bowl, combine ricotta, 1 cup Parmesan chese, mozzarella cheese, eggs, salt, pepper, and herbs; set aside.
To assemble, pour 1 inch boiling water into 13 by 9-inch baking dish, then add noodles one at a time. Let noodles soak until pliable, about 5 minutes, separating noodles with tip of sharp knife to prevent sticking. Remove noodles from water and place in single layer on clean kitchen towels; discard water in baking dish and dry baking dish.
Spread bottom of baking dish evenly with 1 1/2 cups sauce. Using soupspoon, spread 1/4 cup cheese mixture evenly onto bottom three-quarters of each noodle (with short side facing you), leaving top quarter of noodle exposed. Roll into tube shape and arrange in baking dish seam side down. (You should be able to fit 8 manicotti in each row, allowing all 16 to fit in the dish). Top evenly with remaining sauce, making certain that pasta is completely covered.
Cover manicotti with aluminum foil. Bake until bubbling, about 40 minutes, then remove foil. Sprinkle manicotti evenly with remaining 1 cup Parmesan. Bake until cheese is browned and bubbly, about 6-7 minutes. Remove from oven and let sit for 15 minutes before serving.
The manicotti can be prepared right up until the baking step then covered with a sheet of parchment paper, wrapped in aluminum foil, and refrigerated for up to 3 days or frozen for up to 1 month. (If frozen, thaw the manicotti in the refrigerator for 1 to 2 days.) To bake, remove the parchment, replace the aluminum foil, and increase baking time to 1 to 1 1/4 hours.
*Serves 6 to 8
Tomato Sauce
1 28-ounce can diced tomatoes (in juice)
1 28-ounce can crushed tomatoes
2 tablespoons extra-virgin olive oil
3 medium cloves garlic, finely minced
1/2 teaspoon red pepper flakes, optional
1/2 teaspoon salt
2 teaspoons dried basil
Cheese Filling and Pasta
3 cups part-skim ricotta cheese
4 ounces grated Parmesan cheese (about 2 cups)
8 ounces shredded mozzarella cheese (about 2 cups)
2 large eggs , lightly beaten
3/4 teaspoon table salt
1/2 teaspoon ground black pepper
2 tablespoons chopped fresh parsley leaves
2 teaspoons chopped fresh basil
16 no-boil lasagna noodles (I use the Barilla brand - apparently they are supposed to be the most similar to homemade pasta and I love them, both in this and in lasagna)
Directions:
Adjust oven rack to middle position and heat oven to 375 degrees.
Heat oil, garlic, and pepper flakes (if using) in large saucepan over medium heat until fragrant but not brown, 1 to 2 minutes. Stir in tomatoes, basil and 1/2 teaspoon salt and simmer until thickened slightly, about 15 minutes.
In a medium bowl, combine ricotta, 1 cup Parmesan chese, mozzarella cheese, eggs, salt, pepper, and herbs; set aside.
To assemble, pour 1 inch boiling water into 13 by 9-inch baking dish, then add noodles one at a time. Let noodles soak until pliable, about 5 minutes, separating noodles with tip of sharp knife to prevent sticking. Remove noodles from water and place in single layer on clean kitchen towels; discard water in baking dish and dry baking dish.
Spread bottom of baking dish evenly with 1 1/2 cups sauce. Using soupspoon, spread 1/4 cup cheese mixture evenly onto bottom three-quarters of each noodle (with short side facing you), leaving top quarter of noodle exposed. Roll into tube shape and arrange in baking dish seam side down. (You should be able to fit 8 manicotti in each row, allowing all 16 to fit in the dish). Top evenly with remaining sauce, making certain that pasta is completely covered.
Cover manicotti with aluminum foil. Bake until bubbling, about 40 minutes, then remove foil. Sprinkle manicotti evenly with remaining 1 cup Parmesan. Bake until cheese is browned and bubbly, about 6-7 minutes. Remove from oven and let sit for 15 minutes before serving.
The manicotti can be prepared right up until the baking step then covered with a sheet of parchment paper, wrapped in aluminum foil, and refrigerated for up to 3 days or frozen for up to 1 month. (If frozen, thaw the manicotti in the refrigerator for 1 to 2 days.) To bake, remove the parchment, replace the aluminum foil, and increase baking time to 1 to 1 1/4 hours.
Thursday, February 18, 2010
Slow Cooker Italian Beef for Sandwiches
I got this recipe from Allrecipes and it made an easy and fast dinner.
Ingredients:
1 1/2 cups beef broth
1 cup water
1 teaspoon salt
1 teaspoon ground black pepper
1 teaspoon dried oregano
1 teaspoon dried basil
1 teaspoon onion salt
1 teaspoon dried parsley
1 teaspoon garlic powder
1 bay leaf
1 (.7 ounce) package dry Italian-style salad dressing mix (such as Good Seasons brand)
1 (5 pound) chuck roast
Directions:
Combine water and beef broth with salt, ground black pepper, oregano, basil, onion salt, parsley, garlic powder, bay leaf, and salad dressing mix. Whisk to combine.
Place roast in slow cooker, and pour salad dressing mixture over the meat. Cover, and cook on Low for 10 to 12 hours, or on High for 4 to 5 hours. When done, remove bay leaf, and shred meat with a fork (I did this step about 45 minutes before eating so the shredded meat had time to absorb more of the juices in the crockpot). Serve on crusty rolls with cheese, if desired.
Ingredients:
1 1/2 cups beef broth
1 cup water
1 teaspoon salt
1 teaspoon ground black pepper
1 teaspoon dried oregano
1 teaspoon dried basil
1 teaspoon onion salt
1 teaspoon dried parsley
1 teaspoon garlic powder
1 bay leaf
1 (.7 ounce) package dry Italian-style salad dressing mix (such as Good Seasons brand)
1 (5 pound) chuck roast
Directions:
Combine water and beef broth with salt, ground black pepper, oregano, basil, onion salt, parsley, garlic powder, bay leaf, and salad dressing mix. Whisk to combine.
Place roast in slow cooker, and pour salad dressing mixture over the meat. Cover, and cook on Low for 10 to 12 hours, or on High for 4 to 5 hours. When done, remove bay leaf, and shred meat with a fork (I did this step about 45 minutes before eating so the shredded meat had time to absorb more of the juices in the crockpot). Serve on crusty rolls with cheese, if desired.
Wednesday, February 17, 2010
Beach Street Lemon Chicken Linguini
This meal is on the healthier side, which is good, because we are currently trying to eat better. We really liked it!
**This recipe requires marinating the chicken for 3-12 hours so plan ahead!**
Ingredients:
1 lb. linguine
2 tablespoons olive oil
Zest from one lemon
Juice from one lemon
3 green onions, chopped (white and green parts)
¼ cup chopped fresh parsley
Salt and freshly ground pepper
1/2 cup grated Parmesan cheese
Marinade:
½ cup olive oil
2 cloves garlic, crushed (smashed with the back of a large knife or saucepan)
1 tablespoon Cajun seasoning (cut this down to 1 1/2 teaspoons if you want less heat but don't omit entirely or you will lose great flavor)
Juice of one lemon
2 tablespoons minced fresh parsley
2 tablespoons brown sugar
2 tablespoons soy sauce
2 chicken breasts, sliced
Combine the marinade ingredients in a bowl and whisk lightly before pouring into a ziploc plastic bag. Pat chicken dry and toss in marinade to coat. Refrigerate 3-12 hours.
When ready to cook, preheat skillet over medium heat and pour contents of plastic bag (both marinade and chicken) into the skillet. Saute over medium-high heat until chicken is cooked.
Combine juice of one lemon, lemon zest, olive oil, green onions and fresh parsley together in a small bowl. Set aside.
While the chicken is sauteing, cook linguine in boiling salted water until done; drain and return to warm pot. Pour lemon juice/olive oil/green onion mixture over pasta and mix lightly. When chicken is finished cooking, add hot pasta mixture to the skillet with the chicken and toss well. Sprinkle with salt and pepper to taste and toss in parmesan cheese. Serve warm.
**This recipe requires marinating the chicken for 3-12 hours so plan ahead!**
Ingredients:
1 lb. linguine
2 tablespoons olive oil
Zest from one lemon
Juice from one lemon
3 green onions, chopped (white and green parts)
¼ cup chopped fresh parsley
Salt and freshly ground pepper
1/2 cup grated Parmesan cheese
Marinade:
½ cup olive oil
2 cloves garlic, crushed (smashed with the back of a large knife or saucepan)
1 tablespoon Cajun seasoning (cut this down to 1 1/2 teaspoons if you want less heat but don't omit entirely or you will lose great flavor)
Juice of one lemon
2 tablespoons minced fresh parsley
2 tablespoons brown sugar
2 tablespoons soy sauce
2 chicken breasts, sliced
Combine the marinade ingredients in a bowl and whisk lightly before pouring into a ziploc plastic bag. Pat chicken dry and toss in marinade to coat. Refrigerate 3-12 hours.
When ready to cook, preheat skillet over medium heat and pour contents of plastic bag (both marinade and chicken) into the skillet. Saute over medium-high heat until chicken is cooked.
Combine juice of one lemon, lemon zest, olive oil, green onions and fresh parsley together in a small bowl. Set aside.
While the chicken is sauteing, cook linguine in boiling salted water until done; drain and return to warm pot. Pour lemon juice/olive oil/green onion mixture over pasta and mix lightly. When chicken is finished cooking, add hot pasta mixture to the skillet with the chicken and toss well. Sprinkle with salt and pepper to taste and toss in parmesan cheese. Serve warm.
Tuesday, July 28, 2009
Zucchini Pancakes
One MORE thing to do with all those zukes popping up!!
1/3 c. bisquick
1/4 c. grated cheese (the recipe calls for parmesan, but I usually only have cheddar and it works)
1/8 tsp. pepper
2 eggs
2 c. shredded zucchini
Add all ingredients except zucchini and mix well. Once blended add zucchini. Scoop about a 1/4 cup of the mixture onto a hot skillet coated with non-stick spray. You'll need to flatten it a bit and then just cook and flip like a pancake.
1/3 c. bisquick
1/4 c. grated cheese (the recipe calls for parmesan, but I usually only have cheddar and it works)
1/8 tsp. pepper
2 eggs
2 c. shredded zucchini
Add all ingredients except zucchini and mix well. Once blended add zucchini. Scoop about a 1/4 cup of the mixture onto a hot skillet coated with non-stick spray. You'll need to flatten it a bit and then just cook and flip like a pancake.
Wednesday, April 8, 2009
PF Changs Dan Dan Noodles
This is a copy cat recipe of PF Changs Dan Dan Noodles. We made them and they were delish!
Ingredients:
***Noodles***
1 teaspoon oil
1/4 ounce green onion, minced
1/2 teaspoon garlic, minced
1/2 teaspoon chile paste
4 ounces ground chicken, cooked
1/4 ounce egg noodles, cooked
Cornstarch
***Liquid Mixture***
2 ounces soy sauce
1 ounce cooking wine
1 teaspoon oyster sauce
1 teaspoon sugar
7 ounces chicken stock
Add cooked ground chicken, tossing and stirring for 10 seconds. Add all the liquid ingredients and simmer for 20 seconds.
Add a "slurry," equal parts of cornstarch and water mixed together (a tsp. or two of each) to thicken the sauce. Consistency should be thick enough to stand on top of the noodles.
Pour sauce over a serving plate of hot cooked noodles. Garnish with bean sprouts and julienned cucumbers.
Ingredients:
***Noodles***
1 teaspoon oil
1/4 ounce green onion, minced
1/2 teaspoon garlic, minced
1/2 teaspoon chile paste
4 ounces ground chicken, cooked
1/4 ounce egg noodles, cooked
Cornstarch
***Liquid Mixture***
2 ounces soy sauce
1 ounce cooking wine
1 teaspoon oyster sauce
1 teaspoon sugar
7 ounces chicken stock
Directions:
Heat wok or large skillet, add 1 tsp. oil and sear the chile paste, garlic and green onion for 5 seconds, using caution to avoid inhaling the direct fumes.Add cooked ground chicken, tossing and stirring for 10 seconds. Add all the liquid ingredients and simmer for 20 seconds.
Add a "slurry," equal parts of cornstarch and water mixed together (a tsp. or two of each) to thicken the sauce. Consistency should be thick enough to stand on top of the noodles.
Pour sauce over a serving plate of hot cooked noodles. Garnish with bean sprouts and julienned cucumbers.
Garlic Pea Pod Chicken
This is a friend's recipe {thanks, Kristin!} and so so yummy. It was made for a large crowd and was quite the hit!
Ingredients:
3 chicken breast, cut bite size
1 T. oil
∏ lb. pea pods
Dash salt, pepper
Marinade {We doubled this}:
2 T. soy sauce
2 T. mirin {It is rice wine. For those skeptical of using it because of religious reasons, it has been researched and deemed okay to use. Not like other cooking wines.}
1 T. cornstarch
3 cloves garlic, crushed, minced or pressed
2 T. oil
Dash pepper
Directions:
Marinate chicken in marinade for 1 hour. Heat 1 T. oil in heavy skillet or wok. Stir-fry pea pods for a few minutes until crisp-tender. Season with salt and pepper. Arrange on a serving platter in a ring. Stir-fry chicken with marinade until chicken is cooked through. (sometimes I add a little water to the chicken while it is cooking, so the marinade is more gravy-like. Just watch it while it cooks. You can tell.) Mound within pea pod ring. Serves 4.
Ingredients:
3 chicken breast, cut bite size
1 T. oil
∏ lb. pea pods
Dash salt, pepper
Marinade {We doubled this}:
2 T. soy sauce
2 T. mirin {It is rice wine. For those skeptical of using it because of religious reasons, it has been researched and deemed okay to use. Not like other cooking wines.}
1 T. cornstarch
3 cloves garlic, crushed, minced or pressed
2 T. oil
Dash pepper
Directions:
Marinate chicken in marinade for 1 hour. Heat 1 T. oil in heavy skillet or wok. Stir-fry pea pods for a few minutes until crisp-tender. Season with salt and pepper. Arrange on a serving platter in a ring. Stir-fry chicken with marinade until chicken is cooked through. (sometimes I add a little water to the chicken while it is cooking, so the marinade is more gravy-like. Just watch it while it cooks. You can tell.) Mound within pea pod ring. Serves 4.
Monday, January 12, 2009
Baked Ziti
I always make this without the beef. Simple and yummy.
1 lb dry ziti pasta
1 onion, chopped
1 lb lean ground beef (optional)
1 (26 oz) jars spaghetti sauce
6 oz provolone cheese, sliced (optional)
1 1/2 cup sour cream
6 oz mozzerella cheese, shredded
2 Tbls grated parmesan cheese
Boil pasta until al dente, about 8 minutes; drain.
In a large skillet, brown onion and beef over medium high heat. Add spaghetti sauce, and simmer 15 minutes. Add sour cream to spaghetti mixture. (I skip all of that and simply add the onions and sour cream to the spaghetti sauce and call it good).
Butter a 9x13 inch dish. Layer as follows: 1/2 of the ziti, provolone cheese, 1/2 the sauce mixture, remaining ziti, mozzarella, and remaining sauce mixture. Top with grated parmesan cheese.
Bake at 350 degrees for 30 minutes or until the cheese melts.
Chicken a La Fuente
(cody's favorite meal that I make)
1 Tbls olive oil
4 chicken breast, cut into small pieces
2 cloves minced garlic
2-3 Tbls (your choice) taco seasoning
1 cup whipping cream
1/3 cup chopped fresh parsley
1/2-1 cup Parmesan cheese
Cook fettuccine as directed. In skillet, cook chicken. Stir in the garlic and taco seasoning. Cook 1 minute. Stir in the cream, reduce heat to low; cook 3-5 minutes, stirring constantly.
stir in the parsley and cheese. Add fettuccine noodles and toss. Cook until heated through. Garnish with parsley and cheese.
Friday, June 27, 2008
Chinese Baked Spareribs
I got this recipe from my mother-in-law. They are a favorite in our house!
3 lbs. country style spareribs
1/4 cup mustard
1/4 cup molasses
1/4 cup soy sauce
3 Tbsp. vinegar
2 Tbsp. Worcestershire sauce
2 tsp. Tabasco sauce
Place ribs in a shallow baking dish. Combine remaining ingredients and pour over ribs. Chill, covered, at least 3 hours. Start oven at 350 degrees. Bake, uncovered, about 1 1/2 to 2 hours until tender and done. Baste frequently with sauce in pan. Turn ribs once during baking. Serve when brown and crusty. Serves 3 to 4.
3 lbs. country style spareribs
1/4 cup mustard
1/4 cup molasses
1/4 cup soy sauce
3 Tbsp. vinegar
2 Tbsp. Worcestershire sauce
2 tsp. Tabasco sauce
Place ribs in a shallow baking dish. Combine remaining ingredients and pour over ribs. Chill, covered, at least 3 hours. Start oven at 350 degrees. Bake, uncovered, about 1 1/2 to 2 hours until tender and done. Baste frequently with sauce in pan. Turn ribs once during baking. Serve when brown and crusty. Serves 3 to 4.
Monday, June 9, 2008
Ultimate Grilled Steak
I also found this one on Allrecipes. It is so stinkin easy to prepare and clean up is a breeze (I put the ingredients in a ziplock bag) I really loved the flavor the sauce gave the steak off of the grill. We don't eat red meat often, but I think this is how I will prepare our steaks from now on when we have them!
Ingredients
1/2 cup A.1. Original Steak Sauce
1/2 cup KRAFT Balsamic Vinaigrette Dressing
2 small cloves garlic, minced
1 teaspoon dried oregano leaves
2 (8 ounce) beef rib eye steaks (we did 4 small steaks and was just fine)
Mix steak sauce, dressing, garlic and oregano. Reserve 1/4 cup of the mixture. Pour remaining 3/4 cup mixture over steaks in resealable plastic bag; seal bag. Refrigerate 30 minutes to marinate.
Preheat grill to medium-high heat. Drain steak; discard marinade.
Grill steak 4 to 5 minutes on each side or until medium doneness. Serve drizzled with reserved 1/4 cup dressing mixture.
Happy Grilling!!
Ingredients
1/2 cup A.1. Original Steak Sauce
1/2 cup KRAFT Balsamic Vinaigrette Dressing
2 small cloves garlic, minced
1 teaspoon dried oregano leaves
2 (8 ounce) beef rib eye steaks (we did 4 small steaks and was just fine)
Mix steak sauce, dressing, garlic and oregano. Reserve 1/4 cup of the mixture. Pour remaining 3/4 cup mixture over steaks in resealable plastic bag; seal bag. Refrigerate 30 minutes to marinate.
Preheat grill to medium-high heat. Drain steak; discard marinade.
Grill steak 4 to 5 minutes on each side or until medium doneness. Serve drizzled with reserved 1/4 cup dressing mixture.
Happy Grilling!!
Honey Mustard Grilled Chicken
Can I just say how much I love Allrecipes?!
I just tried this out 2 weeks ago and I am finding myself thinking about it and how yummy it was. It turned out so moist and juicy and the sauce on top was great!
Ingredients
1/3 cup Dijon mustard
1/4 cup honey
2 tablespoons mayonnaise
1 teaspoon steak sauce
4 skinless, boneless chicken breast halves
Preheat the grill for medium heat.
In a shallow bowl, mix the mustard, honey, mayonnaise, and steak sauce. Set aside a small amount of the honey mustard sauce for basting, and dip the chicken into the remaining sauce to coat.
Lightly oil the grill grate. Grill chicken over indirect heat for 18 to 20 minutes, turning occasionally, or until juices run clear. Baste occasionally with the reserved sauce during the last 10 minutes. Watch carefully to prevent burning!
I just tried this out 2 weeks ago and I am finding myself thinking about it and how yummy it was. It turned out so moist and juicy and the sauce on top was great!
Ingredients
1/3 cup Dijon mustard
1/4 cup honey
2 tablespoons mayonnaise
1 teaspoon steak sauce
4 skinless, boneless chicken breast halves
Preheat the grill for medium heat.
In a shallow bowl, mix the mustard, honey, mayonnaise, and steak sauce. Set aside a small amount of the honey mustard sauce for basting, and dip the chicken into the remaining sauce to coat.
Lightly oil the grill grate. Grill chicken over indirect heat for 18 to 20 minutes, turning occasionally, or until juices run clear. Baste occasionally with the reserved sauce during the last 10 minutes. Watch carefully to prevent burning!
Thursday, May 29, 2008
Creamy Swiss Chicken
This recipe is so simple and so delicious. My family loves it when we have this for dinner. Even the kids eat it all up!!
4 boneless chicken breasts (make sure they are not too thick)
1 can cream of chicken soup
1/4 cup white cooking wine
1 package Stove Top Chicken stuffing
1/2 cup melted butter or margarine
Swiss cheese slices
Arrange chicken in a 13x9 pan. Put a slice of swiss cheese on each chicken breast. Mix together cooking wine and cream of chicken soup then pour on top of chicken. Pour stuffing on top of chicken then drizzle butter evenly on top.
Bake at 350 degrees for 40-45 minutes.
ENJOY!
4 boneless chicken breasts (make sure they are not too thick)
1 can cream of chicken soup
1/4 cup white cooking wine
1 package Stove Top Chicken stuffing
1/2 cup melted butter or margarine
Swiss cheese slices
Arrange chicken in a 13x9 pan. Put a slice of swiss cheese on each chicken breast. Mix together cooking wine and cream of chicken soup then pour on top of chicken. Pour stuffing on top of chicken then drizzle butter evenly on top.
Bake at 350 degrees for 40-45 minutes.
ENJOY!
Tuesday, May 20, 2008
Pizza on the BBQ
Pizza Dough
1 cup tap water
3 cups all purpose flour
1 1/2 teaspoons salt
1/2 tablespoon sugar
1 1/2 tablespoons butter
1 1/2 tablespoons dry milk
1 1/2 teaspoons dry yeast
If you have a bread machine, just dump everything in and set machine to dough cycle (should take just about an hour.) If not, you can use warm water to start your yeast, then add the remaining ingredients. Knead for a few minutes then allow to raise in a warm spot for 35 minutes. Punch down and allow to knead again for 20 minutes.
Here comes the best part:
Divide dough into 4 to 6 pieces (depending upon the size of pizzas you want). I let each person make their own, so they are about the size of a medium plate. Roll out and spray both sides with cooking spray. Layer inbetween tin foil for easy transfer to the grill. With the grill preheated, place dough circles on grill. Grill over medium heat for 2 to 3 minutes, or until they show grill marks. Remove from grill and return to the kitchen. Assemble pizzas using your favorite toppings on the grilled side of the pizza. Return to the grill and cook an additional 4 to 5 minutes, or until cheese is melted.
These are so fast and easy and my kids love to make the kind of pizza they want to eat. Best of all, they are actually excited about what's for dinner!
1 cup tap water
3 cups all purpose flour
1 1/2 teaspoons salt
1/2 tablespoon sugar
1 1/2 tablespoons butter
1 1/2 tablespoons dry milk
1 1/2 teaspoons dry yeast
If you have a bread machine, just dump everything in and set machine to dough cycle (should take just about an hour.) If not, you can use warm water to start your yeast, then add the remaining ingredients. Knead for a few minutes then allow to raise in a warm spot for 35 minutes. Punch down and allow to knead again for 20 minutes.
Here comes the best part:
Divide dough into 4 to 6 pieces (depending upon the size of pizzas you want). I let each person make their own, so they are about the size of a medium plate. Roll out and spray both sides with cooking spray. Layer inbetween tin foil for easy transfer to the grill. With the grill preheated, place dough circles on grill. Grill over medium heat for 2 to 3 minutes, or until they show grill marks. Remove from grill and return to the kitchen. Assemble pizzas using your favorite toppings on the grilled side of the pizza. Return to the grill and cook an additional 4 to 5 minutes, or until cheese is melted.
These are so fast and easy and my kids love to make the kind of pizza they want to eat. Best of all, they are actually excited about what's for dinner!
Poppy Seed Chicken, Bruschetta Chicken Bake
Poppy Seed Chicken
4 chicken breasts
16 oz. sour cream
2 cans cream of chicken soup
3/4 cup melted butter
1 plastic sleeve roll of crushed ritz crackers
2 T. poppy seeds
Cook chicken and shread or dice. Add sour cream and chicken soup. Spread in 9x13 pan.
Combine melted butter, crushed ritz and poppy seeds and sprinkle over chicken mixture.
Bake 350 degrees for 35 min. Serve over cooked angel hair pasta noodles.
Bruschetta Chicken Bake
1 (14 1/2 oz.) can diced tomatoes, undrained
1 (16 oz.) pkg. stove top stuffing mix for chicken
1/2 c. water
2 cloves minced garlic
1 1/2 lbs. boneless chicken cut into bite sized pieces
1 tsp. dried basil
1 c. shredded mozzerella cheese
Preheat oven to 400 degrees. Place tomatoes in medium bowl. Add stuffing mix, water and garlic: stir until just moistened. Set aside.
Place chicken in 9x13 baking dish. sprinkle with basil and cheese. Top with stuffing mixture.
Bake until chicken is cooked through. (About 30 min. if chicken is cut up into bite sized pieces.)
4 chicken breasts
16 oz. sour cream
2 cans cream of chicken soup
3/4 cup melted butter
1 plastic sleeve roll of crushed ritz crackers
2 T. poppy seeds
Cook chicken and shread or dice. Add sour cream and chicken soup. Spread in 9x13 pan.
Combine melted butter, crushed ritz and poppy seeds and sprinkle over chicken mixture.
Bake 350 degrees for 35 min. Serve over cooked angel hair pasta noodles.
Bruschetta Chicken Bake
1 (14 1/2 oz.) can diced tomatoes, undrained
1 (16 oz.) pkg. stove top stuffing mix for chicken
1/2 c. water
2 cloves minced garlic
1 1/2 lbs. boneless chicken cut into bite sized pieces
1 tsp. dried basil
1 c. shredded mozzerella cheese
Preheat oven to 400 degrees. Place tomatoes in medium bowl. Add stuffing mix, water and garlic: stir until just moistened. Set aside.
Place chicken in 9x13 baking dish. sprinkle with basil and cheese. Top with stuffing mixture.
Bake until chicken is cooked through. (About 30 min. if chicken is cut up into bite sized pieces.)
Sunday, May 18, 2008
Chicken triangles
I think most people have made this but i just met a few who had never heard of it and it is my kids absolute favorite dinner.
Chicken Triangles
2 cans Pillsbury crescent rolls
4 chicken breasts, boiled and cut up or shredded into small pieces
1 small can of mushrooms (good without for those of us who hate mushrooms)
1 cube melted butter
1 cup Italian bread crumbs (or more if you need it)
4 oz. cream cheese
2 cans cream of mushroom soup
2 bullion cubes
a little milk
Boil chicken and cut it or shred it to be little pieces. Mix softened cream cheese, mushrooms (if so desired) and chicken. Take individual crescent rolls (just like you would to roll it up if you were to make them into actual rolls) and roll them out a little bigger and place a heaping spoon (regular cereal spoon) of the chicken mixture into the middle of the roll and then pull up the sides and make a pyramid (thus the triangle name) and pinch to seal the sides. roll in butter then into bread crumbs. place on a cookie sheet. do this until all crescent rolls are gone. bake at 350 10-12 minutes or until golden brown. while baking, in a saucepan, mix soup bullion and a can of milk. mix until all incorporated and is warmed. serve as gravy over triangles. enjoy.
Chicken Triangles
2 cans Pillsbury crescent rolls
4 chicken breasts, boiled and cut up or shredded into small pieces
1 small can of mushrooms (good without for those of us who hate mushrooms)
1 cube melted butter
1 cup Italian bread crumbs (or more if you need it)
4 oz. cream cheese
2 cans cream of mushroom soup
2 bullion cubes
a little milk
Boil chicken and cut it or shred it to be little pieces. Mix softened cream cheese, mushrooms (if so desired) and chicken. Take individual crescent rolls (just like you would to roll it up if you were to make them into actual rolls) and roll them out a little bigger and place a heaping spoon (regular cereal spoon) of the chicken mixture into the middle of the roll and then pull up the sides and make a pyramid (thus the triangle name) and pinch to seal the sides. roll in butter then into bread crumbs. place on a cookie sheet. do this until all crescent rolls are gone. bake at 350 10-12 minutes or until golden brown. while baking, in a saucepan, mix soup bullion and a can of milk. mix until all incorporated and is warmed. serve as gravy over triangles. enjoy.
Saturday, May 17, 2008
Crockpot Mexican Chicken
This dish won People's Choice in 6th Ward's Chili Cook-off last year. It's not really chili, but I took it so that I had something WW friendly to eat. It's a CORE recipe and for FLEX people, 1 cup is only 3 pts.
Crockpot Mexican Chicken
3 cans corn niblets
3-4 chicken breasts
3 cans black beans (drained)
1 jar chunky salsa
taco seasoning
spray crockpot with pam
put corn in bottom of pot.
place chick (fresh or frozen) on top.
sprinkly taco seasoning on top of that
pour in jar of salsa
Pour beans on top of that
Cook on low about 5 hours. After about 4 hours, shred the chicken with a fork (should be tender enough to just shred apart by stirring - or sometimes I'll take out the chicken, shred it up and place it back in the crockpot).
Serve it up and eat! You can put sour cream or cheese or whatever on top. I love to add some tortilla chips for some crunch.
Crockpot Mexican Chicken
3 cans corn niblets
3-4 chicken breasts
3 cans black beans (drained)
1 jar chunky salsa
taco seasoning
spray crockpot with pam
put corn in bottom of pot.
place chick (fresh or frozen) on top.
sprinkly taco seasoning on top of that
pour in jar of salsa
Pour beans on top of that
Cook on low about 5 hours. After about 4 hours, shred the chicken with a fork (should be tender enough to just shred apart by stirring - or sometimes I'll take out the chicken, shred it up and place it back in the crockpot).
Serve it up and eat! You can put sour cream or cheese or whatever on top. I love to add some tortilla chips for some crunch.
BBQ Turkey Meatballs
I got this recipe when I first joined the Sautter family. Judy has made it for a long time and it was always a main dish that everyone looked forward to. She served it over rice but it can also be served over mashed potatoes.
1 cup ketchup
Third Step is baking:
Please let me know if you have ANY questions. I hope you enjoy it as much as we do!
First step is the meatballs: (picture excludes ground meat)
1 1/2 lb ground Turkey or Beef
1/2 cup oatmeal
1 tsp salt
1 tsp salt
1/4 tsp pepper
1/2 can evaporated milk
1/2 can evaporated milk
1/2c bread crumbs
1 egg
1 egg
1 tsp chili powder
1 tsp garlic powder
1 tsp garlic powder
Mix altogether in a bowl. I use my hands, but you can use a spoon....i like to know it is really mushed together.
Roll or pretty much shape into golf ball size balls and place in a casserole dish in a single layer. This step gets kinda messy.
Second Step is the Sauce:
1 cup ketchup 1/2c brown sugar
1/2 tsp liquid smoke
1/2 tsp liquid smoke
1/2 tsp garlic powder
1/4 cup chopped onion (optional)
1/4 cup chopped onion (optional)
Mix altogether in a small bowl and spoon over meatballs.
Third Step is baking:Bake in oven at 350 degrees for 30 minutes. stir meatballs and return to oven for 10 more minutes. Cook rice while meatballs are cooking and serve meatballs over rice. It is really good with a little extra sauce over the rice also. This is a great meal to freeze or make the night before or during a morning nap. Then just pop it in the oven when you are ready. I hope you enjoy this recipe as much as we all do.
The finished product
Please let me know if you have ANY questions. I hope you enjoy it as much as we do!
Wednesday, May 14, 2008
Garlic Chicken Farfalle
I got this recipe off of Becky Higgins' blog. Everybody who's had it loves it. Trust me, it's a real crowd-pleaser.Here it is:
16 oz. farfalle pasta (bowtie)
1 c. heavy whipping cream
3 chicken breasts
2-3 cloves garlic, crushed
1 Tbsp. pepper*
1/2 c. butter
1 lb bacon - crumbled**
1/2 c. parmesan cheese
1 (12 oz) bottle Lawry's mesquite marinade with Lime juice
*Seems like a lot of pepper, but it has a wonderful flavor when everything mixes together. If you're apprehensive, do less pepper. You can always add more.
**We like to cook our bacon in the oven. Way less messy. And it's crispy every time. Time varies, so you just have to watch it. Allow to cool and then crumple.
Crock pot chicken and bottle of marinade on low for 6 hours. Pull marinated chicken out of the juices, allow to cool a little bit, and shred (I pull it apart). Set this aside. About a half-hour before serving, boil the pasta. In a small saucepan, melt butter, add garlic, whipping cream, pepper, parmesan cheese, and crumpled bacon. Whisk together on low heat for 3-4 minutes. In a large bowl, pour over cooked, drained pasta, add chicken and stir through. Sprinkle a little bit more shredded parmesan cheese on top.
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