I have made this Salmon many times and its amazing. There are quite a few ingredients to buy but I have used them in other recipes as well and keep in the refrigerator for a long time. Once the marinade is made and the topping is put on the fish it couldn't be easier. Enjoy!
2 1/4 pounds center-cut salmon fillet (1 1/2 inches thick)
1 cup soy sauce
1/4 cup rice vinegar
1/4 cup freshly squeezed lemon juice (2 lemons)
2 tablespoons oyster sauce
1 tablespoon fish sauce
1 tablespoon toasted (dark) sesame oil
1 1/2 teaspoons chili paste
1/2 cup sliced scallions (2 scallions)
2 tablespoons minced garlic (8 large cloves)
2 tablespoons minced fresh ginger
1 1/2 cups panko (Japanese bread crumbs)
Directions
Line an 8 by 12-inch baking pan with aluminum foil. Place the salmon in the pan.
In a mixing cup, combine the soy sauce, rice vinegar, lemon juice, oyster sauce, fish sauce, sesame oil, chili paste, scallions, garlic, and ginger. Pour 1/3 of soy sauce mixture over the salmon fillet. Sprinkle the panko evenly over the fillet. Pour the rest of the soy sauce mixture evenly over the panko. Be sure to soak the panko completely and if any runs off, spoon back onto the salmon. Set aside for 15 minutes, leaving all the sauce in the pan.
Meanwhile, preheat the oven to 500 degrees F. Roast the salmon for 18 to 20 minutes, or for about 12 minutes per inch at the thickest part of the salmon. The internal temperature will be 120 degrees F on a meat thermometer when it's done. Remove from the oven, wrap tightly with aluminum foil, and allow to rest for 15 minutes. Serve hot or at room temperature
Thursday, September 2, 2010
Sunday, August 8, 2010
New Recipes are coming!!
I am ready to start posting new recipes but I wanted to see what kind of recipes you want? I haven't had many comments on the recipes I have posted..has anyone tried any of them? Give me some feedback on what kind of recipes you want or things you need help with, etc. Is anyone even still reading this?
Wednesday, April 21, 2010
Beer Braised Boston Butt, Blue Cheese Cole Slaw
This recipe makes the best BBQ! Its so easy to make too. This may be my last blog for a while as I am having a baby Friday. Thought this would be a good spring/summer get together menu. I like to serve this with Blue cheese Cole slaw-recipe follows and roasted potatoes tossed in olive oil and Lipton onion dry soup mix-recipe is on the box for those.
Beer Braised Boston Butt
2 tablespoons salt
About 40 grinds black pepper
2 tablespoons chili powder
1 tablespoon garlic powder
2 teaspoons ground coriander
2 teaspoons ground mustard seed
12 ounces good ale or dark beer, such as Bass
4 cloves garlic, chopped
1 5- 7 pound pork butt (bone in)
Directions
Combine rub ingredients in a bowl and mix well. Rub all over pork butt. Wrap in plastic wrap and refrigerate for at least one hour and as long as overnight.
Preheat oven to 500 degrees F. Unwrap pork and place in a roasting pan with sides about 2 inches high. Cook 45 minutes until dark browned and even blackening in places. Remove from oven. Lower oven to 325 degrees F. Pour beer over the top and add chopped garlic around the pork. Cover tightly with heavy duty aluminum foil or twice with regular foil. Poke about 10 holes all over the top of the foil. Cook pork butt 2 1/2 hours longer until so tender that it comes away very easily from center bone. After I brown the roast I transfer to a dutch oven and cover with a lid instead of using the foil. But either works fine.
Place the meat on a plate and pour the pan juice (there will be plenty) into a saucepan. To the pan juices add:
1/2 cup ketchup
2 tablespoons whole grain Dijon mustard
3 tablespoons Worcestershire sauce
1/3 cup dark brown sugar
Bring to a simmer until reduced by half and thick, about 20 minutes.
While the sauce is boiling down, pull apart the pork with 2 forks. Pour the sauce over the pulled pork and work through until fully absorbed.
Blue Cheese Cole Slaw:
2 bags shredded Cole Slaw
2 cups shredded carrots-I buy the ones already shredded in the bag
2 cups (16 ounces) good mayonnaise
1/4 cup Dijon mustard
2 tablespoons whole grain mustard
2 tablespoons apple cider vinegar
1 teaspoon celery salt
1/2 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
1 1/2 cups (6 ounces) crumbled Roquefort blue cheese
Green onion-3 or 4 thinly sliced-top the Cole slaw with these once mixed with dressing and before you refrigerate.
Add Cole slaw and carrots to a large mixing bowl.In a medium bowl, whisk together the mayonnaise, both mustard's, vinegar, celery salt, kosher salt, and pepper. Pour enough mayonnaise dressing over the grated vegetables and toss to moisten well. Add crumbled blue cheese and toss together. Cover the bowl with plastic wrap and refrigerate for several hours to allow the flavors to meld. Serve cold or at room temperature.
Enjoy!! More recipes to come once I have figured out how to be a mommy of two!!
Beer Braised Boston Butt
2 tablespoons salt
About 40 grinds black pepper
2 tablespoons chili powder
1 tablespoon garlic powder
2 teaspoons ground coriander
2 teaspoons ground mustard seed
12 ounces good ale or dark beer, such as Bass
4 cloves garlic, chopped
1 5- 7 pound pork butt (bone in)
Directions
Combine rub ingredients in a bowl and mix well. Rub all over pork butt. Wrap in plastic wrap and refrigerate for at least one hour and as long as overnight.
Preheat oven to 500 degrees F. Unwrap pork and place in a roasting pan with sides about 2 inches high. Cook 45 minutes until dark browned and even blackening in places. Remove from oven. Lower oven to 325 degrees F. Pour beer over the top and add chopped garlic around the pork. Cover tightly with heavy duty aluminum foil or twice with regular foil. Poke about 10 holes all over the top of the foil. Cook pork butt 2 1/2 hours longer until so tender that it comes away very easily from center bone. After I brown the roast I transfer to a dutch oven and cover with a lid instead of using the foil. But either works fine.
Place the meat on a plate and pour the pan juice (there will be plenty) into a saucepan. To the pan juices add:
1/2 cup ketchup
2 tablespoons whole grain Dijon mustard
3 tablespoons Worcestershire sauce
1/3 cup dark brown sugar
Bring to a simmer until reduced by half and thick, about 20 minutes.
While the sauce is boiling down, pull apart the pork with 2 forks. Pour the sauce over the pulled pork and work through until fully absorbed.
Blue Cheese Cole Slaw:
2 bags shredded Cole Slaw
2 cups shredded carrots-I buy the ones already shredded in the bag
2 cups (16 ounces) good mayonnaise
1/4 cup Dijon mustard
2 tablespoons whole grain mustard
2 tablespoons apple cider vinegar
1 teaspoon celery salt
1/2 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
1 1/2 cups (6 ounces) crumbled Roquefort blue cheese
Green onion-3 or 4 thinly sliced-top the Cole slaw with these once mixed with dressing and before you refrigerate.
Add Cole slaw and carrots to a large mixing bowl.In a medium bowl, whisk together the mayonnaise, both mustard's, vinegar, celery salt, kosher salt, and pepper. Pour enough mayonnaise dressing over the grated vegetables and toss to moisten well. Add crumbled blue cheese and toss together. Cover the bowl with plastic wrap and refrigerate for several hours to allow the flavors to meld. Serve cold or at room temperature.
Enjoy!! More recipes to come once I have figured out how to be a mommy of two!!
Tuesday, March 30, 2010
Not a Crock...Pot Roast
I made a Pot Roast on Sunday with the idea that I was going to snaz it up a bit. It turned out to be the best Pot Roast I have ever had or made-seriously it was awesome. My husband thought so as well and we think its so good that you could serve it on any special occasion and your guests won't feel gypped! So this is what I did....
Buy a chuck roast with the bone in-
Salt and pepper and garlic powder the whole thing pretty heavily.
Roll the roast in all purpose flour just to cover lightly on all sides.
In a large dutch oven (I use a enameled cast iron pot) or a wide, semi deep soup type pot with a lid that is oven safe. A covered oven safe casserole would work too I would just do all of the steps before putting into the oven in a large skillet or stove top safe pot and then add it to the oven safe dish.
Heat up a few tablespoons of vegetable oil on high and add roast. Don't turn the roast for at least 3-4 minutes or longer. Allow it to get really brown before flipping. Do this to both sides. The better it browns the better it tastes. Remove the roast from the pot. Then use the following:
1 medium onion, diced
2 big handfuls of baby carrots
1 can diced tomatoes
2 cups red wine-any dry variety will do
1 32 oz carton chicken broth
3 tablespoons of brandy or cognac-don't leave this out..you may be tempted to but I promise it makes a huge difference!
1 bay leaf
2 tablespoons minced garlic
OK, so after you remove the roast. Add veggies and garlic and saute for a minute or two. Add wine and stir and scrape the bits off the bottom of the pot. Add the chicken stock, brandy and whole can of tomatoes. Bring to a boil. Reduce to a simmer and add roast -tuck it down into the juices until almost covered. Put the lid on and put into a 300 degree oven. Cook for about 3 hours, until meat falls away from bone and is fork tender.
Once out of the oven, remove meat and veggies and set aside. Bring juices to a slow boil and add a Buerre Manie- 3 tablespoons of butter mashed together with a fork with 3 tablespoons of flour. Mash them until it forms a paste and then whisk into juices and stir for a minute or two until sauce thickens. Season with salt and pepper and now you can add meat and veggies back to the pot. Enjoy!
Buy a chuck roast with the bone in-
Salt and pepper and garlic powder the whole thing pretty heavily.
Roll the roast in all purpose flour just to cover lightly on all sides.
In a large dutch oven (I use a enameled cast iron pot) or a wide, semi deep soup type pot with a lid that is oven safe. A covered oven safe casserole would work too I would just do all of the steps before putting into the oven in a large skillet or stove top safe pot and then add it to the oven safe dish.
Heat up a few tablespoons of vegetable oil on high and add roast. Don't turn the roast for at least 3-4 minutes or longer. Allow it to get really brown before flipping. Do this to both sides. The better it browns the better it tastes. Remove the roast from the pot. Then use the following:
1 medium onion, diced
2 big handfuls of baby carrots
1 can diced tomatoes
2 cups red wine-any dry variety will do
1 32 oz carton chicken broth
3 tablespoons of brandy or cognac-don't leave this out..you may be tempted to but I promise it makes a huge difference!
1 bay leaf
2 tablespoons minced garlic
OK, so after you remove the roast. Add veggies and garlic and saute for a minute or two. Add wine and stir and scrape the bits off the bottom of the pot. Add the chicken stock, brandy and whole can of tomatoes. Bring to a boil. Reduce to a simmer and add roast -tuck it down into the juices until almost covered. Put the lid on and put into a 300 degree oven. Cook for about 3 hours, until meat falls away from bone and is fork tender.
Once out of the oven, remove meat and veggies and set aside. Bring juices to a slow boil and add a Buerre Manie- 3 tablespoons of butter mashed together with a fork with 3 tablespoons of flour. Mash them until it forms a paste and then whisk into juices and stir for a minute or two until sauce thickens. Season with salt and pepper and now you can add meat and veggies back to the pot. Enjoy!
Tuesday, March 23, 2010
Buttercrust Corn Pie with Fresh Salsa
When I was a teenager my mom made this pie with fresh salsa. It was so good that a few years ago I still remembered it and had her dig up the recipe so I could start making it. Tomatoes will start becoming yummy soon so I thought it would be a good recipe to share to for a light spring/summer meal. Its meatless which doesn't bother me but my husband insists that it be accompanied by some sort of meat. Marinate a skirt steak overnight or grill some chicken or shrimp to go along with it. I like it by itself! I promise you won't regret making this recipe! Serve a scoop of the fresh made salsa over the top of it!
It would be a great dish to serve on Easter along side a ham too!
Butter crust Corn Pie:
For the crust:
1 1/4 cups finely crushed saltine crackers
1/4 cup grated Parmesan cheese
1/2 cup melted butter or margarine
Combine first 3 ingredients, reserve 2 tablespoons. Press mixture into bottom and up sides of 9" pie plate. Set aside reserved portion to sprinkle over the top of the filling later.
For the Filling:
1 1/4 cup milk divided into 1 cup and 1/4 cup
2 cups fresh or frozen corn
1 tsp onion salt
1/4 tsp black pepper
1 tsp sugar
2 tbsp all purpose flour
1/4 cup chopped black olives
1/2 cup sliced green onions
2 lg eggs beaten
paprika
Preheat oven to 400
Combine 1 cup milk,corn, salt, pepper and sugar in large saucepan over medium high heat-bring to a boil. Once brought to a boil, reduce heat and simmer for 3 minutes.
Combine flour and remaining 1/4 cup milk, stir until smooth.
Add mixture to corn, stirring constantly. Cook 1 minute-mixture will be thick. Remove from heat.
Stir in olives and green onions. Gradually stir about 1/4 of the hot corn mixture into the eggs to slowly bring the temperature of the eggs up.(if you just pour the eggs into the hot mixture all at once it will cook the eggs) Then you can add the eggs/corn to the rest of the saucepan. Stir constantly.
Spoon into prepared pie plate, sprinkle with reserved crumb mixture. Sprinkle with paprika.
Bake at 400 degrees for 20 minutes or until filling sets and is no longer jiggly!
Cut into wedges and serve with fresh salsa.
Fresh Tomato Salsa:
2 cups chopped fresh tomatoes
1 jalapeno pepper-seeded and finely chopped-or 1 4.5 oz can chopped green chilies if you prefer less heat
1/2 cup thinly sliced green onions
2 tablespoons fresh lemon juice-about 1 large lemon
1/2 tsp salt
1/2 tsp dried oregano
1/8 tsp pepper
3 tbsp olive oil-optional
Combine all ingredients, cover and chill at least an hour. You can add chopped fresh cilantro or add more jalapeno for additional heat if you prefer. I like the addition of the olive oil-wasn't in the original recipe I just prefer it.
It would be a great dish to serve on Easter along side a ham too!
Butter crust Corn Pie:
For the crust:
1 1/4 cups finely crushed saltine crackers
1/4 cup grated Parmesan cheese
1/2 cup melted butter or margarine
Combine first 3 ingredients, reserve 2 tablespoons. Press mixture into bottom and up sides of 9" pie plate. Set aside reserved portion to sprinkle over the top of the filling later.
For the Filling:
1 1/4 cup milk divided into 1 cup and 1/4 cup
2 cups fresh or frozen corn
1 tsp onion salt
1/4 tsp black pepper
1 tsp sugar
2 tbsp all purpose flour
1/4 cup chopped black olives
1/2 cup sliced green onions
2 lg eggs beaten
paprika
Preheat oven to 400
Combine 1 cup milk,corn, salt, pepper and sugar in large saucepan over medium high heat-bring to a boil. Once brought to a boil, reduce heat and simmer for 3 minutes.
Combine flour and remaining 1/4 cup milk, stir until smooth.
Add mixture to corn, stirring constantly. Cook 1 minute-mixture will be thick. Remove from heat.
Stir in olives and green onions. Gradually stir about 1/4 of the hot corn mixture into the eggs to slowly bring the temperature of the eggs up.(if you just pour the eggs into the hot mixture all at once it will cook the eggs) Then you can add the eggs/corn to the rest of the saucepan. Stir constantly.
Spoon into prepared pie plate, sprinkle with reserved crumb mixture. Sprinkle with paprika.
Bake at 400 degrees for 20 minutes or until filling sets and is no longer jiggly!
Cut into wedges and serve with fresh salsa.
Fresh Tomato Salsa:
2 cups chopped fresh tomatoes
1 jalapeno pepper-seeded and finely chopped-or 1 4.5 oz can chopped green chilies if you prefer less heat
1/2 cup thinly sliced green onions
2 tablespoons fresh lemon juice-about 1 large lemon
1/2 tsp salt
1/2 tsp dried oregano
1/8 tsp pepper
3 tbsp olive oil-optional
Combine all ingredients, cover and chill at least an hour. You can add chopped fresh cilantro or add more jalapeno for additional heat if you prefer. I like the addition of the olive oil-wasn't in the original recipe I just prefer it.
Wednesday, March 17, 2010
Tia's Chicken Spaghetti
My friend Tia is famous for this Chicken Spaghetti recipe. This may not be excatly what she does but its my take on it. Its followed by my husbands favorite desert-a recipe that is in a Paula Dean cookbook I have.
Tia's Chicken Spraghetti:
3-4 chkn breasts, (bone on and skin on make chicken more moist, but boneless skinless is ok too, but I woould use 4 if boneless and skinless.) Shred once cooled.
1-1 lb box spaghetti noodles-thin
1 onion, chopped and sauteed in a little olive oil until clear
2 cans cream of chicken soup-I use low fat on all of the soups-cuts out lots of calories but tastes the same
1 can cream of mushroom soup
1 can cream of celery soup
1 cup parmesan cheese
2 cups cheddar
Boil chicken breasts until done-about 45 minutes, reserve water from boiling chicken and cook noodles in it. It makes the noodles have great flavor. Salt the water first-or add more water if needed.
Cook 1-lb of spaghetti noodles-I use the thin ones, according to the package directions, drain
Combine shredded chicken with spaghetti, onions, all of the soups, all of cheddar, and half of parm cheese with salt and pepper
Put in sprayed casserole dish and top with the remaining parm, bake on 350 for about 30 minutes and sides start to bubble.
Gooey Butter Cakes-these are the best!!!
One 18 and 1/4 oz package yellow cake mix
1 egg
1 stick regular butter
preheat oven to 350 combine ingredients and mix well, pat into a lightly greased 13x9 inch pan.
To prepare filling:
One 8 oz package cream cheese, softened
2 eggs
1 teaspoon vanilla
1 stick butter
one 16 ounce box powdered sugar.
Beat cream cheese until smooth, add eggs and vanilla. Add butter, beat. Add powdered sugar and mix well. Spread over cake mixture. Bake for 40-50 minutes. You will want center to be a little gooey, so don't over bake. I take them out once they are light brown across the whole top.. let them cool before cutting.
You can tell this is a Paula Deen recipe because of all the butter!!
Tia's Chicken Spraghetti:
3-4 chkn breasts, (bone on and skin on make chicken more moist, but boneless skinless is ok too, but I woould use 4 if boneless and skinless.) Shred once cooled.
1-1 lb box spaghetti noodles-thin
1 onion, chopped and sauteed in a little olive oil until clear
2 cans cream of chicken soup-I use low fat on all of the soups-cuts out lots of calories but tastes the same
1 can cream of mushroom soup
1 can cream of celery soup
1 cup parmesan cheese
2 cups cheddar
Boil chicken breasts until done-about 45 minutes, reserve water from boiling chicken and cook noodles in it. It makes the noodles have great flavor. Salt the water first-or add more water if needed.
Cook 1-lb of spaghetti noodles-I use the thin ones, according to the package directions, drain
Combine shredded chicken with spaghetti, onions, all of the soups, all of cheddar, and half of parm cheese with salt and pepper
Put in sprayed casserole dish and top with the remaining parm, bake on 350 for about 30 minutes and sides start to bubble.
Gooey Butter Cakes-these are the best!!!
One 18 and 1/4 oz package yellow cake mix
1 egg
1 stick regular butter
preheat oven to 350 combine ingredients and mix well, pat into a lightly greased 13x9 inch pan.
To prepare filling:
One 8 oz package cream cheese, softened
2 eggs
1 teaspoon vanilla
1 stick butter
one 16 ounce box powdered sugar.
Beat cream cheese until smooth, add eggs and vanilla. Add butter, beat. Add powdered sugar and mix well. Spread over cake mixture. Bake for 40-50 minutes. You will want center to be a little gooey, so don't over bake. I take them out once they are light brown across the whole top.. let them cool before cutting.
You can tell this is a Paula Deen recipe because of all the butter!!
Monday, March 15, 2010
A kid pleaser!
I haven't made these in a while but I was trying to come up with recipes that I could get my 2 year old to eat and thought of these. They are super easy to make!
BBQ Cups
1 pkg refrigerated biscuits-regular size not the Grand size
1 pound ground beef
1 onion-chopped finely
2 cups cheddar cheese-grated
1/2 cup BBQ sauce-sweet and mild works the best
Preheat oven to 350. Brown beef with onion until no longer pink and drain off fat. Add 1 cup cheddar and BBQ sauce. Set aside to cool slightly
Press down biscuits into greased muffin pan, press it up the sides and across the bottom. Fill with meat mixture and top with cheese. Cook in oven until they are golden brown about 12 minutes.
This recipe would work well with ground turkey or shredded cooked chicken.
BBQ Cups
1 pkg refrigerated biscuits-regular size not the Grand size
1 pound ground beef
1 onion-chopped finely
2 cups cheddar cheese-grated
1/2 cup BBQ sauce-sweet and mild works the best
Preheat oven to 350. Brown beef with onion until no longer pink and drain off fat. Add 1 cup cheddar and BBQ sauce. Set aside to cool slightly
Press down biscuits into greased muffin pan, press it up the sides and across the bottom. Fill with meat mixture and top with cheese. Cook in oven until they are golden brown about 12 minutes.
This recipe would work well with ground turkey or shredded cooked chicken.
Thursday, March 11, 2010
Some of our favorites..things we make at least once a month
I have a few meals that I make at least once a month. They are easy meals that I even have made for company. I usually end up passing the recipe over to them so they can make it one of their go to meals.
Whenever making a casserole that uses cooked chicken I prefer to use chicken breast with the bone and with the skin. I roast them in the oven drizzled with a little olive oil, and heavy salt and pepper on 350 for about 45 minutes-until 165 degrees in the center. I then discard the bone and skin and shred the chicken. The end result is so much less dry than if you just boil the breasts. Also, it doesn't dirty up a pot with that horrible chicken goo-you know what I am talking about. Line a cookie sheet with parchment paper before you roast the chicken and after you shred your chicken pop the whole thing in the trash.
This first recipe came out of the South Gwinnett Comets Football cookbook from 1995 or so? Eric's mom used to make it and it is probably my favorite casserole ever! Make it low fat by using healthy request Campbell soups and low fat sour cream. I have to say its the best made with the regular soups-no surprise there! I usually make this the low fat way and recently made it for company the regular way and my husband totally figured it out...I may never be able to make it the low fat way again!
Chicken Casserole
5 chicken breasts-cooked and shredded
2 cans cream of chicken soup
1 cup sour cream
2 tubes of Ritz crackers
1 tbsp butter
Preheat oven to 350 degrees. In a large mixing bowl add cooked, shredded chicken, both cans of soup, sour cream and 1 tube of the crackers crushed up. Add salt and pepper to taste. Mix well and spread evenly in 13x9 casserole.Top with remaining tube of crackers, crushed up. (No need to crush crackers too fine, they are better when left kind of chunky). Take butter and pull off tiny pieces and scatter then across the top of the casserole. Bake for about 30 minutes or until sides of casserole start getting bubbly.
I like to serve this with mashed potatoes ans some sort of veggie. My new favorite is to roast fresh broccoli. Take a full head of broccoli and cut off large stem. Cut broccoli into a little larger than bite size pieces. Wash well and drain. Cover cookie sheet with parchment, add broccoli, drizzle with a tbsp of olive oil. Add 1 tsp minced garlic, salt and pepper. Toss until all pieces are coated. Roast on 400 for about 15 minutes. (If you want to add a little heat take some red pepper flakes and break up in the palm of your hand and toss into broccoli)
Beef Lombardi
1 12 oz package egg noodles-cooked according to package
1 lb ground beef
1 1/2 tsp salt-divided in half
1/2 tsp italian seasoning-or do half oregano, and half basil to substiute
1 6 oz can tomato paste
1 14 oz can diced fire roasted tomatoes
1 8 oz package cream cheese (I use low fat neufatchel cheese-its the same thing)
1/2 cup sour cream
4 green onions, chopped-use white and green parts
1 cup shredded italian cheese
1/2 cup grated parmesean cheese
Preheat oven to 350 degrees. Prepare egg noodles according to package. In large skillet add ground beef, itailian seasoning and half of the salt. Cook over medium heat, stirring often until meat crumbles and is no longer pink.
Stir in tomato paste, cook 2 minutes. Stir in tomatoes, 1/2 cup water and remaining salt. Reduce heat to meduim low and simmer 8 minutes.
Microwave cream cheese in a micro-safe bowl on high for 1 minute. Stir in sour cream and green onions and the rest of the salt.Add pepper to taste. Stir creamy mixture into hot cooked noodles. Place noodles into greased 11x7 or 13x9 baking dish.Top with parmesean cheese. Add beef mixture and spread evenly over noodles. Top with shredded cheese. Bake at 350 for 25 minutes or until hot and bubbly.
Enjoy!
Let me know if anyone gets around to making any of these dishes and how they turn out!
Whenever making a casserole that uses cooked chicken I prefer to use chicken breast with the bone and with the skin. I roast them in the oven drizzled with a little olive oil, and heavy salt and pepper on 350 for about 45 minutes-until 165 degrees in the center. I then discard the bone and skin and shred the chicken. The end result is so much less dry than if you just boil the breasts. Also, it doesn't dirty up a pot with that horrible chicken goo-you know what I am talking about. Line a cookie sheet with parchment paper before you roast the chicken and after you shred your chicken pop the whole thing in the trash.
This first recipe came out of the South Gwinnett Comets Football cookbook from 1995 or so? Eric's mom used to make it and it is probably my favorite casserole ever! Make it low fat by using healthy request Campbell soups and low fat sour cream. I have to say its the best made with the regular soups-no surprise there! I usually make this the low fat way and recently made it for company the regular way and my husband totally figured it out...I may never be able to make it the low fat way again!
Chicken Casserole
5 chicken breasts-cooked and shredded
2 cans cream of chicken soup
1 cup sour cream
2 tubes of Ritz crackers
1 tbsp butter
Preheat oven to 350 degrees. In a large mixing bowl add cooked, shredded chicken, both cans of soup, sour cream and 1 tube of the crackers crushed up. Add salt and pepper to taste. Mix well and spread evenly in 13x9 casserole.Top with remaining tube of crackers, crushed up. (No need to crush crackers too fine, they are better when left kind of chunky). Take butter and pull off tiny pieces and scatter then across the top of the casserole. Bake for about 30 minutes or until sides of casserole start getting bubbly.
I like to serve this with mashed potatoes ans some sort of veggie. My new favorite is to roast fresh broccoli. Take a full head of broccoli and cut off large stem. Cut broccoli into a little larger than bite size pieces. Wash well and drain. Cover cookie sheet with parchment, add broccoli, drizzle with a tbsp of olive oil. Add 1 tsp minced garlic, salt and pepper. Toss until all pieces are coated. Roast on 400 for about 15 minutes. (If you want to add a little heat take some red pepper flakes and break up in the palm of your hand and toss into broccoli)
Beef Lombardi
1 12 oz package egg noodles-cooked according to package
1 lb ground beef
1 1/2 tsp salt-divided in half
1/2 tsp italian seasoning-or do half oregano, and half basil to substiute
1 6 oz can tomato paste
1 14 oz can diced fire roasted tomatoes
1 8 oz package cream cheese (I use low fat neufatchel cheese-its the same thing)
1/2 cup sour cream
4 green onions, chopped-use white and green parts
1 cup shredded italian cheese
1/2 cup grated parmesean cheese
Preheat oven to 350 degrees. Prepare egg noodles according to package. In large skillet add ground beef, itailian seasoning and half of the salt. Cook over medium heat, stirring often until meat crumbles and is no longer pink.
Stir in tomato paste, cook 2 minutes. Stir in tomatoes, 1/2 cup water and remaining salt. Reduce heat to meduim low and simmer 8 minutes.
Microwave cream cheese in a micro-safe bowl on high for 1 minute. Stir in sour cream and green onions and the rest of the salt.Add pepper to taste. Stir creamy mixture into hot cooked noodles. Place noodles into greased 11x7 or 13x9 baking dish.Top with parmesean cheese. Add beef mixture and spread evenly over noodles. Top with shredded cheese. Bake at 350 for 25 minutes or until hot and bubbly.
Enjoy!
Let me know if anyone gets around to making any of these dishes and how they turn out!
Wednesday, March 10, 2010
Quick and easy soups..
I rarely use recipes unless I am baking so when I post recipes I am just pulling amounts and ingredients from my head. I will suggest to add salt and pepper to taste because that's what I do. I try to be very conscious of the amount of salt I use when cooking but also think that lack of salt in a recipe can ruin the flavor. I use kosher salt in everything I make except when baking. Its not necessary to do this but I think it and sea salt make flavor pop in every recipe. Be sure to taste everything you cook and if its bland add seasoning.
Since yesterdays recipe was a little time consuming I thought I would share two easy soup recipes today. They are hearty soups that are great with a sandwich or a crusty piece of bread. Both of these recipes are easy to cut the fat out of as well, just substitute cream with either half and half or milk. I always freeze half of this soup, just be sure to do it before adding the cream!
Cream of Chicken and Rice Soup
1-store bought whole rotisserie chicken, meat pulled off the bone and shredded(flavor of the chicken doesn't matter since you won't be using the skin) You can also use leftover chicken from another night, you will need about 3 cups.
3-celery stalks finely diced
1-onion-finely diced
8 oz baby Bella mushrooms or white sliced button mushrooms will do
1/2 cup finely dices carrots-or buy the pre shredded variety
1 tsp minced garlic
2 tbsp olive oil
3 cups cooked white rice-use boil in the bag rice to save time if you want!
2-32 oz containers of chicken broth
1/2 tsp dried or fresh thyme
salt and pepper
1 cup of heavy cream-or use milk to cut the fat
In a large soup pot saute onion, celery, carrot, garlic and mushrooms over high heat with olive oil. Saute until veggies are soft- about 15 minutes. Add the chicken broth, bring to a boil and reduce heat to low and simmer for about 15 minutes. Season with salt, pepper, thyme. Add the chicken and rice and cook for about 5 more minutes over medium-low heat. Turn heat off and add cream. Taste and season again with both salt and pepper if needed. I usually have to season again, you don't want the soup t0 be bland.
If you want to freeze half of this soup do separate it before you add the cream. Cream does not freeze well and will break down the next time you try and heat it up. Once defrosted and heated up again then you will add the cream.
I always make this soup with grilled cheese sandwiches. I try and jazz them up a bit but using fresh bread from the bakery and using thick sliced sharp cheddar and provolone cheese.
Creamy Tomato Basil Soup
1 large onion, diced
3 stalks of celery diced
2 tbsp minced garlic
1 tbsp olive oil
1 28 oz can tomato sauce
1 28 oz can crushed tomatoes
1 tbsp sugar-cuts the acidity of the tomatoes
salt and pepper
3 tbsp dried basil
1 cup heavy cream-or make it lighter by using half and half or milk
In large soup pot saute onion, celery and garlic with the olive oil over high heat until onions are translucent-about 15 minutes. Add tomato sauce, crushed tomatoes, sugar, salt and pepper and basil. Bring to a boil and reduce heat to low and simmer for 15 minutes. Turn off heat and add cream. Taste again to see if you need more salt and pepper.
So these soups are super easy and both freeze really well, just do so before you add the cream or milk product.
This soup is great with garlic bread sticks with cheddar melted over them!
Enjoy!!
Since yesterdays recipe was a little time consuming I thought I would share two easy soup recipes today. They are hearty soups that are great with a sandwich or a crusty piece of bread. Both of these recipes are easy to cut the fat out of as well, just substitute cream with either half and half or milk. I always freeze half of this soup, just be sure to do it before adding the cream!
Cream of Chicken and Rice Soup
1-store bought whole rotisserie chicken, meat pulled off the bone and shredded(flavor of the chicken doesn't matter since you won't be using the skin) You can also use leftover chicken from another night, you will need about 3 cups.
3-celery stalks finely diced
1-onion-finely diced
8 oz baby Bella mushrooms or white sliced button mushrooms will do
1/2 cup finely dices carrots-or buy the pre shredded variety
1 tsp minced garlic
2 tbsp olive oil
3 cups cooked white rice-use boil in the bag rice to save time if you want!
2-32 oz containers of chicken broth
1/2 tsp dried or fresh thyme
salt and pepper
1 cup of heavy cream-or use milk to cut the fat
In a large soup pot saute onion, celery, carrot, garlic and mushrooms over high heat with olive oil. Saute until veggies are soft- about 15 minutes. Add the chicken broth, bring to a boil and reduce heat to low and simmer for about 15 minutes. Season with salt, pepper, thyme. Add the chicken and rice and cook for about 5 more minutes over medium-low heat. Turn heat off and add cream. Taste and season again with both salt and pepper if needed. I usually have to season again, you don't want the soup t0 be bland.
If you want to freeze half of this soup do separate it before you add the cream. Cream does not freeze well and will break down the next time you try and heat it up. Once defrosted and heated up again then you will add the cream.
I always make this soup with grilled cheese sandwiches. I try and jazz them up a bit but using fresh bread from the bakery and using thick sliced sharp cheddar and provolone cheese.
Creamy Tomato Basil Soup
1 large onion, diced
3 stalks of celery diced
2 tbsp minced garlic
1 tbsp olive oil
1 28 oz can tomato sauce
1 28 oz can crushed tomatoes
1 tbsp sugar-cuts the acidity of the tomatoes
salt and pepper
3 tbsp dried basil
1 cup heavy cream-or make it lighter by using half and half or milk
In large soup pot saute onion, celery and garlic with the olive oil over high heat until onions are translucent-about 15 minutes. Add tomato sauce, crushed tomatoes, sugar, salt and pepper and basil. Bring to a boil and reduce heat to low and simmer for 15 minutes. Turn off heat and add cream. Taste again to see if you need more salt and pepper.
So these soups are super easy and both freeze really well, just do so before you add the cream or milk product.
This soup is great with garlic bread sticks with cheddar melted over them!
Enjoy!!
Tuesday, March 9, 2010
Taking a chance...
So recently, a friend of mine suggested that I create a blog to help spread recipes, tips and funny stories from my kitchen-thanks Jenny!I wasn't sure just how many people would even be interested in reading this blog but decided to give it a shot anyway. I spent years in culinary school and love to cook but don't have much of an outlet to share my talent. My two year old could care less that I can make a 5 course meal in a snap..his favorite dish consists of one thing: mac n cheese.Which is funny because neither myself or my husband are picky eaters and have tried to expose our son to every type of food. He just refuses to eat most of it! I have come up with lots of ways to sneak veggies into his food and he has no clue! I am excited about sharing my favorite recipes as well as getting ideas from my friends.
I am 8 1/2 months prego and I am trying to pack out deep freezer with some yummy meals to pull out once our little girl arrives. So this recipe is one that I have recently made and it freezes really well. It a twist on traditional Sheppard's pie and while having a few steps is pretty easy to make. The bottom layer is mashed potatoes, the middle layer is the meat/veggies and it is topped with a yummy biscuit layer-so yummy! Even better you can cut the fat out in a few different ways-substitute ground chuck with ground turkey or ground sirloin, make mashed potatoes with chicken stock and reduce the amount of milk/butter you add to them, etc. You can also use any veggies you want in the dish-use leftover veggies from the night before. You can get as creative with this dish as you want so ask me any questions if you want to know if something will work in it or not. I peel and get my potatoes boiling before I start my meat mixture, but do whatever works for you.
Sheppard's Pie:
For the meat layer:
1 pound of ground chuck
1 onion, chopped
1 tsp minced garlic
8 oz sliced mushrooms
8 oz tomato sauce
8 oz of beef gravy (I buy a jarred version)
2 cans mixed veggies (without potatoes) drained, or the equivalent in frozen mixed veggies-prepared
1 tsp salt
1 tsp pepper
1 tsp garlic powder
1 tbsp Worcestershire sauce
Brown beef in a large skillet with onion, garlic and fresh mushrooms high heat. Once cooked through, drain meat mixture and return to the skillet. Add tomato sauce, gravy, drained veggies salt, pepper, garlic powder and Worcestershire sauce. Reduce heat to low and let simmer for 5 minutes. Set filling aside as you prepare mashed potatoes.
Peel and slice 2.5 pounds of potatoes. Add to large sauce pot and cover with cold water. Bring to a boil and cook until fork tender-about 15 minutes. Drain potatoes, and add back to sauce pot. With hand held electric mixer or hand help masher mash until only a few lumps remain. Add 1 cup low fat sour cream, 1/2 cup butter, and 1/2 cup milk. Season with salt and pepper to taste.
Preheat oven to 350 degrees. Spray 13X9 inch casserole dish with non stick cooking spray. Add potatoes to create bottom layer, top with meat/veggie mixture.
At this point you can freeze ,refrigerate this dish or finish making it for dinner that night. If freezing wrap with plastic wrap and then with foil. freeze for up to two months. Let thaw on counter and in refrigerator overnight. If refrigerating to finish making that night or the next day just cover with plastic wrap and pull it out when your ready to top it with biscuit mixture.
When ready to finish:
Take 2 cups Bisquick and mix with 1 cup of milk. Pour mixture over top of meat. Melt 4 tbsp butter and drizzle over the top. Bake for 45 minutes to 1 hour until top is golden brown. I always place my casserole dish on a cookie sheet so if any bubbles over it won't make a mess!
This is a super comforting meal that although has a few steps is really easy to make. I hope you enjoy it!
Kelly
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