What you need:
2 teaspoons garlic powder, or to taste
1 teaspoon ground black pepper
1 teaspoon salt
1 teaspoon paprika
1/2 cup seasoned bread crumbs
1 cup all-purpose flour
1/2 cup milk
1 egg
4 skinless, boneless chicken breast halves - pounded thin
1 cup oil for frying, or as needed
What you do with it all:
In a shallow dish, mix together the garlic powder, pepper, salt, paprika, bread crumbs and flour. In a separate dish, whisk together the milk and egg.
Heat the oil in an electric skillet set to 350 degrees F (175 degrees C). Dip the chicken into the egg and milk, then dredge in the dry ingredients until evenly coated.
Fry chicken in the hot oil for about 5 minutes per side, or until the chicken is cooked through and juices run clear. Remove from the oil with a slotted spatula, and serve.
After dinner comments: This turnedout awesome! I was really scared to fry something, but it actually wasn't that messy. I don't like it when the oil splatters and it didn't really do it at all. I cut up my chicken into small bite size pieces. It turned out delicious!
Showing posts with label Dinner. Show all posts
Showing posts with label Dinner. Show all posts
Tuesday, April 21, 2009
Monday, March 30, 2009
Spicy Sweet Potato and Coconut Soup
THIS IS SO GOOD!
What you need:
1 1/2 pounds orange-fleshed sweet potatoes
1 tablespoon vegetable oil
1 onion, chopped
1 (2 inch) piece fresh ginger root, thinly sliced
1 tablespoon red curry paste
1 (15 ounce) can unsweetened coconut milk
3 cups vegetable broth
3 1/2 tablespoons lemon juice
1 teaspoon sea salt
1 tablespoon toasted sesame oil
1/2 cup chopped fresh cilantro
What you do with it:
Preheat the oven to 400 degrees F (200 degrees C). Place the sweet potatoes directly on the rack and bake until tender enough to easily pierce with a fork, about 45 minutes. Remove from the oven and allow to cool.
Heat the oil in a large saucepan or soup pot over medium heat. Add the onion and ginger; cook and stir until tender, about 5 minutes. Stir in the curry paste and heat for 1 minute, then whisk in the coconut milk and vegetable broth. Bring to a boil, then reduce heat to low and simmer for about 5 minutes.
Remove the skins from the sweet potatoes and cut into bite size chunks. Add to the soup and cook for 5 more minutes so they can soak up the flavor. Stir in lemon juice and season with salt. Ladle into bowls and garnish with a drizzle of sesame oil and a little bit of cilantro.
After Dinner Comments: So i wanted my soup really smooth, so after i added in the little chunks of sweet potato and let it simmer, i then puree'd it in the blender and put it back on to simmer. It turned out awesome! I have made it twice now. Also, if you leave out the curry paste and make it so that it's not so hot, it's great for kids!
What you need:
1 1/2 pounds orange-fleshed sweet potatoes
1 tablespoon vegetable oil
1 onion, chopped
1 (2 inch) piece fresh ginger root, thinly sliced
1 tablespoon red curry paste
1 (15 ounce) can unsweetened coconut milk
3 cups vegetable broth
3 1/2 tablespoons lemon juice
1 teaspoon sea salt
1 tablespoon toasted sesame oil
1/2 cup chopped fresh cilantro
What you do with it:
Preheat the oven to 400 degrees F (200 degrees C). Place the sweet potatoes directly on the rack and bake until tender enough to easily pierce with a fork, about 45 minutes. Remove from the oven and allow to cool.
Heat the oil in a large saucepan or soup pot over medium heat. Add the onion and ginger; cook and stir until tender, about 5 minutes. Stir in the curry paste and heat for 1 minute, then whisk in the coconut milk and vegetable broth. Bring to a boil, then reduce heat to low and simmer for about 5 minutes.
Remove the skins from the sweet potatoes and cut into bite size chunks. Add to the soup and cook for 5 more minutes so they can soak up the flavor. Stir in lemon juice and season with salt. Ladle into bowls and garnish with a drizzle of sesame oil and a little bit of cilantro.
After Dinner Comments: So i wanted my soup really smooth, so after i added in the little chunks of sweet potato and let it simmer, i then puree'd it in the blender and put it back on to simmer. It turned out awesome! I have made it twice now. Also, if you leave out the curry paste and make it so that it's not so hot, it's great for kids!
Alaska Salmon Bake with Pecan Crunch Coating
What you need:
3 tablespoons Dijon mustard
3 tablespoons butter, melted
5 teaspoons honey
1/2 cup fresh bread crumbs
1/2 cup finely chopped pecans
3 teaspoons chopped fresh parsley
6 (4 ounce) fillets salmon
salt and pepper to taste
6 lemon wedges
What you do with it:
Preheat the oven to 400 degrees F (200 degrees C). In a small bowl, mix together the mustard, butter, and honey. In another bowl, mix together the bread crumbs, pecans, and parsley.
Season each salmon fillet with salt and pepper. Place on a lightly greased baking sheet. Brush with mustard-honey mixture. Cover the top of each fillet with bread crumb mixture.
Bake for 10 minutes per inch of thickness, measured at thickest part, or until salmon just flakes when tested with a fork. Serve garnished with lemon wedges.
After dinner comments: I loved this! I used fresh salmon from Pike Place Market and spread the Dijon/Honey mixture on the salmon in a baking disha nd then let it sit in the fridge for about 2 hours. Then just spread the bread toppings over the top of it all and baked it. There was about half of the bread/nut topping left over, so it's ok to slim that down. Enjoy!
3 tablespoons Dijon mustard
3 tablespoons butter, melted
5 teaspoons honey
1/2 cup fresh bread crumbs
1/2 cup finely chopped pecans
3 teaspoons chopped fresh parsley
6 (4 ounce) fillets salmon
salt and pepper to taste
6 lemon wedges
What you do with it:
Preheat the oven to 400 degrees F (200 degrees C). In a small bowl, mix together the mustard, butter, and honey. In another bowl, mix together the bread crumbs, pecans, and parsley.
Season each salmon fillet with salt and pepper. Place on a lightly greased baking sheet. Brush with mustard-honey mixture. Cover the top of each fillet with bread crumb mixture.
Bake for 10 minutes per inch of thickness, measured at thickest part, or until salmon just flakes when tested with a fork. Serve garnished with lemon wedges.
After dinner comments: I loved this! I used fresh salmon from Pike Place Market and spread the Dijon/Honey mixture on the salmon in a baking disha nd then let it sit in the fridge for about 2 hours. Then just spread the bread toppings over the top of it all and baked it. There was about half of the bread/nut topping left over, so it's ok to slim that down. Enjoy!
Wednesday, February 25, 2009
Cajun Chicken Pasta
What you need: (servings: 2)
4 ounces linguine pasta
2 skinless, boneless chicken breast halves
2 teaspoons Cajun seasoning
2 tablespoons butter
1 red bell pepper, sliced
1 green bell pepper, sliced
4 fresh mushrooms, sliced
1 green onion, chopped
1 cup heavy cream
1/4 teaspoon dried basil
1/4 teaspoon lemon pepper
1/4 teaspoon salt
1/8 teaspoon garlic powder
1/8 teaspoon ground black pepper
1/4 cup grated Parmesan cheese
What you do with all that:
Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain.
Place the chicken and the Cajun seasoning in a plastic bag. Shake to coat. In a large skillet over medium heat, saute the chicken in butter or margarine until almost tender (5 to 7 minutes).
Add the red bell pepper, green bell pepper, mushrooms and green onion. Saute and stir for 2 to 3 minutes. Reduce heat.
Add the cream, basil, lemon pepper, salt, garlic powder and ground black pepper. Heat through. Add the cooked linguine, toss and heat through. Sprinkle with grated Parmesan cheese and serve.
After Dinner Comments: This turned out really yummy! Good flavor and you can add anything to the dish that you want. It does make really large servings, so be careful! I made it for 6 people and it turned out that it could feed more like 15 people!
4 ounces linguine pasta
2 skinless, boneless chicken breast halves
2 teaspoons Cajun seasoning
2 tablespoons butter
1 red bell pepper, sliced
1 green bell pepper, sliced
4 fresh mushrooms, sliced
1 green onion, chopped
1 cup heavy cream
1/4 teaspoon dried basil
1/4 teaspoon lemon pepper
1/4 teaspoon salt
1/8 teaspoon garlic powder
1/8 teaspoon ground black pepper
1/4 cup grated Parmesan cheese
What you do with all that:
Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain.
Place the chicken and the Cajun seasoning in a plastic bag. Shake to coat. In a large skillet over medium heat, saute the chicken in butter or margarine until almost tender (5 to 7 minutes).
Add the red bell pepper, green bell pepper, mushrooms and green onion. Saute and stir for 2 to 3 minutes. Reduce heat.
Add the cream, basil, lemon pepper, salt, garlic powder and ground black pepper. Heat through. Add the cooked linguine, toss and heat through. Sprinkle with grated Parmesan cheese and serve.
After Dinner Comments: This turned out really yummy! Good flavor and you can add anything to the dish that you want. It does make really large servings, so be careful! I made it for 6 people and it turned out that it could feed more like 15 people!
Monday, January 26, 2009
Sour Cream Chicken Quiche
What you need:
1 (9 inch) frozen pie crusts, thawed
1 tablespoon olive oil
1/4 cup chopped onion
1/4 cup chopped green bell pepper
1 tablespoon all-purpose flour
1 cup chopped cooked chicken breast
1/4 teaspoon salt
1/4 teaspoon nutmeg
1/4 teaspoon black pepper
1/2 cup shredded Cheddar cheese
1/4 cup shredded Swiss cheese
2 eggs, slightly beaten
3/4 cup milk
3/4 cup sour cream
What you do with it all:
Preheat oven to 400 degrees F (200 degrees C). Line a 9 inch pie plate with thawed pie crust. Keep in refrigerator until ready to fill.
In medium frying pan, heat olive oil on medium-high. Add onion and green pepper. Cook three minutes, stirring frequently. Add flour and cook for two minutes, stirring frequently. Stir in chicken, salt, nutmeg and pepper. Spread this mixture over bottom of unbaked pie shell and top with Cheddar and Swiss cheese.
Combine eggs, milk and sour cream, mix until smooth. Pour over chicken mixture.
Bake in preheated oven for 20 minutes. Reduce temperature to 350 degrees F (175 degrees C) and bake 30 to 35 minutes until inserted knife comes out clean.
After dinner comments: I LOVE THIS! It's so good! It's super easy. I will make this one several time i think.
1 (9 inch) frozen pie crusts, thawed
1 tablespoon olive oil
1/4 cup chopped onion
1/4 cup chopped green bell pepper
1 tablespoon all-purpose flour
1 cup chopped cooked chicken breast
1/4 teaspoon salt
1/4 teaspoon nutmeg
1/4 teaspoon black pepper
1/2 cup shredded Cheddar cheese
1/4 cup shredded Swiss cheese
2 eggs, slightly beaten
3/4 cup milk
3/4 cup sour cream
What you do with it all:
Preheat oven to 400 degrees F (200 degrees C). Line a 9 inch pie plate with thawed pie crust. Keep in refrigerator until ready to fill.
In medium frying pan, heat olive oil on medium-high. Add onion and green pepper. Cook three minutes, stirring frequently. Add flour and cook for two minutes, stirring frequently. Stir in chicken, salt, nutmeg and pepper. Spread this mixture over bottom of unbaked pie shell and top with Cheddar and Swiss cheese.
Combine eggs, milk and sour cream, mix until smooth. Pour over chicken mixture.
Bake in preheated oven for 20 minutes. Reduce temperature to 350 degrees F (175 degrees C) and bake 30 to 35 minutes until inserted knife comes out clean.
After dinner comments: I LOVE THIS! It's so good! It's super easy. I will make this one several time i think.
Thursday, January 8, 2009
Mexican Cassarole
What you need:
1 pound ground beef
1 (15 ounce) can sweet corn, drained
1 cup mild, chunky salsa
1/4 cup sliced black olives
3 1/2 cups cooked egg noodles
1 (15.25 ounce) can kidney beans, drained and rinsed
1/4 cup taco sauce
1 (1.25 ounce) package taco seasoning mix
1/2 cup tomato sauce
What you do:
Preheat oven to 325 degrees F (165 degrees C).
In a skillet over medium heat, cook the ground beef until evenly brown; drain.
In a 9x13 inch baking dish combine the beef, corn, salsa, olives, cooked noodles, beans, taco sauce, seasoning mix and tomato sauce.
Bake in the preheated oven for 1/2 hour, or until cooked through.
After dinner comments: This was good. It's more hearty then i thought it would be. Very flavorful and worth making. I don't know how often i will make it, but i for sure will again.
1 pound ground beef
1 (15 ounce) can sweet corn, drained
1 cup mild, chunky salsa
1/4 cup sliced black olives
3 1/2 cups cooked egg noodles
1 (15.25 ounce) can kidney beans, drained and rinsed
1/4 cup taco sauce
1 (1.25 ounce) package taco seasoning mix
1/2 cup tomato sauce
What you do:
Preheat oven to 325 degrees F (165 degrees C).
In a skillet over medium heat, cook the ground beef until evenly brown; drain.
In a 9x13 inch baking dish combine the beef, corn, salsa, olives, cooked noodles, beans, taco sauce, seasoning mix and tomato sauce.
Bake in the preheated oven for 1/2 hour, or until cooked through.
After dinner comments: This was good. It's more hearty then i thought it would be. Very flavorful and worth making. I don't know how often i will make it, but i for sure will again.
Wednesday, December 17, 2008
Creamy Spinach Tortellini
What you need:
1-1/2 (9 ounce) packages refrigerated cheese tortellini
3 tablespoons Butter
1-1/2 small onion, chopped
1-1/2 (8 ounce) packages cream cheese
3/4 cup grated Parmesan cheese
3/4 cup milk
fresh mushrooms, sliced
1-1/2 (10 ounce) packages frozen chopped spinach, thawed and drained
cherry tomatoes, halved
What you do with it:
Cook tortellini according to package directions.
Heat butter in a large skillet over medium heat. Stir in onion; cook until soft and translucent. Mix in cream cheese, parmesan, milk, mushrooms, and spinach.
Gently mix in tortellini and cherry tomatoes with skillet contents; warm through, and serve.
After dinner comments: This turned out amazing! The above recipe made enough for about 8 people, so you can cut it down by what you think, and how much you need. I also added some sliced up sun dried tomato sausage with the onions and that added a GREAT taste! Also, i put it about 2 Tablespoons of italian seasoning. Oh gosh....so good!
Enjoy!
1-1/2 (9 ounce) packages refrigerated cheese tortellini
3 tablespoons Butter
1-1/2 small onion, chopped
1-1/2 (8 ounce) packages cream cheese
3/4 cup grated Parmesan cheese
3/4 cup milk
fresh mushrooms, sliced
1-1/2 (10 ounce) packages frozen chopped spinach, thawed and drained
cherry tomatoes, halved
What you do with it:
Cook tortellini according to package directions.
Heat butter in a large skillet over medium heat. Stir in onion; cook until soft and translucent. Mix in cream cheese, parmesan, milk, mushrooms, and spinach.
Gently mix in tortellini and cherry tomatoes with skillet contents; warm through, and serve.
After dinner comments: This turned out amazing! The above recipe made enough for about 8 people, so you can cut it down by what you think, and how much you need. I also added some sliced up sun dried tomato sausage with the onions and that added a GREAT taste! Also, i put it about 2 Tablespoons of italian seasoning. Oh gosh....so good!
Enjoy!
Tuesday, December 16, 2008
Crunchy Chicken and Potatoes Au Gratin
What you need:
4 russet potatoes, sliced into 1/4 inch slices
1 onion, sliced into rings
salt and pepper to taste
3 tablespoons butter
3 tablespoons all-purpose flour
1/2 teaspoon salt
2 cups milk
1 1/2 cups shredded Cheddar cheese
What you do:
Preheat oven to 400 degrees F (200 degrees C). Butter a 1 quart casserole dish.
Layer 1/2 of the potatoes into bottom of the prepared casserole dish. Top with the onion slices, and add the remaining potatoes. Season with salt and pepper to taste.
In a medium-size saucepan, melt butter over medium heat. Mix in the flour and salt, and stir constantly with a whisk for one minute. Stir in milk. Cook until mixture has thickened. Stir in cheese all at once, and continue stirring until melted, about 30 to 60 seconds. Pour cheese over the potatoes, and cover the dish with aluminum foil.
Bake 1 1/2 hours in the preheated oven.
My after dinner comments: I used a 13x9 pan and it worked perfect! I also made it the day before and then put it in a 350 deg oven for about 20 minutes to heat the next night.
CRUNCHY CHICKEN
What you need:
2 chicken breasts, cooked and deboned
1 (10.75 ounce) can condensed cream of chicken soup
1 (8 ounce) container sour cream
1/2 cup butter
40 buttery round crackers
What you do:
Preheat oven to 350 degrees F (175 degrees C).
Chop chicken into small pieces and place in a 9 x 13 inch baking dish.
Mix soup and sour cream and pour over chicken. Dot with butter or margarine. Crumble crackers finely and put on top of chicken mixture. Bake at 350 degrees F (175 degrees C) for 30 minutes.
After dinner comments: Ok, so this was SO SIMPLE! and it was awesome! Everyone loved it! I didn't add anything except when i cooked up the chicken pieces before i put it in the cassarole dish, i added some garlic powder and some italian seasoning. If i had not of put that in, it might have been a little bland, and next time, i think i might add some corn or peas to the mix. Oh...and i used cream of mushroom in stead of cream of chicken. =)
4 russet potatoes, sliced into 1/4 inch slices
1 onion, sliced into rings
salt and pepper to taste
3 tablespoons butter
3 tablespoons all-purpose flour
1/2 teaspoon salt
2 cups milk
1 1/2 cups shredded Cheddar cheese
What you do:
Preheat oven to 400 degrees F (200 degrees C). Butter a 1 quart casserole dish.
Layer 1/2 of the potatoes into bottom of the prepared casserole dish. Top with the onion slices, and add the remaining potatoes. Season with salt and pepper to taste.
In a medium-size saucepan, melt butter over medium heat. Mix in the flour and salt, and stir constantly with a whisk for one minute. Stir in milk. Cook until mixture has thickened. Stir in cheese all at once, and continue stirring until melted, about 30 to 60 seconds. Pour cheese over the potatoes, and cover the dish with aluminum foil.
Bake 1 1/2 hours in the preheated oven.
My after dinner comments: I used a 13x9 pan and it worked perfect! I also made it the day before and then put it in a 350 deg oven for about 20 minutes to heat the next night.
CRUNCHY CHICKEN
What you need:
2 chicken breasts, cooked and deboned
1 (10.75 ounce) can condensed cream of chicken soup
1 (8 ounce) container sour cream
1/2 cup butter
40 buttery round crackers
What you do:
Preheat oven to 350 degrees F (175 degrees C).
Chop chicken into small pieces and place in a 9 x 13 inch baking dish.
Mix soup and sour cream and pour over chicken. Dot with butter or margarine. Crumble crackers finely and put on top of chicken mixture. Bake at 350 degrees F (175 degrees C) for 30 minutes.
After dinner comments: Ok, so this was SO SIMPLE! and it was awesome! Everyone loved it! I didn't add anything except when i cooked up the chicken pieces before i put it in the cassarole dish, i added some garlic powder and some italian seasoning. If i had not of put that in, it might have been a little bland, and next time, i think i might add some corn or peas to the mix. Oh...and i used cream of mushroom in stead of cream of chicken. =)
Friday, December 12, 2008
Worlds Best Lasagna!
Note: This takes about 3 hours to make...so give yourself some time!
Here is what you need:
1 pound sweet Italian sausage
3/4 pound lean ground beef
1/2 cup minced onion
2 cloves garlic, crushed
1 (28 ounce) can crushed tomatoes
2 (6 ounce) cans tomato paste
2 (6.5 ounce) cans canned tomato sauce
1/2 cup water
2 tablespoons white sugar
1 1/2 teaspoons dried basil leaves
1/2 teaspoon fennel seeds
1 teaspoon Italian seasoning
1 tablespoon salt
1/4 teaspoon ground black pepper
4 tablespoons chopped fresh parsley
12 lasagna noodles
16 ounces ricotta cheese
1 egg
1/2 teaspoon salt
3/4 pound mozzarella cheese, sliced
3/4 cup grated Parmesan cheese
Here is what you do with it:
In a Dutch oven, cook sausage, ground beef, onion, and garlic over medium heat until well browned. Stir in crushed tomatoes, tomato paste, tomato sauce, and water. Season with sugar, basil, fennel seeds, Italian seasoning, 1 tablespoon salt, pepper, and 2 tablespoons parsley. Simmer, covered, for about 1 1/2 hours, stirring occasionally.
Bring a large pot of lightly salted water to a boil. Cook lasagna noodles in boiling water for 8 to 10 minutes. Drain noodles, and rinse with cold water. In a mixing bowl, combine ricotta cheese with egg, remaining parsley, and 1/2 teaspoon salt.
Preheat oven to 375 degrees F (190 degrees C).
To assemble, spread 1 1/2 cups of meat sauce in the bottom of a 9x13 inch baking dish. Arrange 6 noodles lengthwise over meat sauce. Spread with one half of the ricotta cheese mixture. Top with a third of mozzarella cheese slices. Spoon 1 1/2 cups meat sauce over mozzarella, and sprinkle with 1/4 cup Parmesan cheese. Repeat layers, and top with remaining mozzarella and Parmesan cheese. Cover with foil: to prevent sticking, either spray foil with cooking spray, or make sure the foil does not touch the cheese.
Bake in preheated oven for 25 minutes. Remove foil, and bake an additional 25 minutes. Cool for 15 minutes before serving.
My after dinner comments: I loved this! I didn't have any ground meat. (i usually don't use ground beef for anything, i use all ground turkey) so i eliminated that element, and i only had one can of tomato past and one can of sauce, so i added a can of tomaoto soup...kind of thick like the paste, kind of saucey like th sauce... =) . The pan i used was not deep enough for all the noodles and sauce and everything but i managed to cram it all in. Then, ofcourse, it overflowed into the oven. Luckly, the oven that i use has many recipe overflows in the bottom of it, so it blended. At one point in the cooking time, you have to take off the foil from the dish, so i just flipped it upside down adn layed it on the lower rack so that it could catch the droppings from the lasagna. I know...i'm smart! The dish turned out wonderful! I shoudl have let it cool longer, but it was great anyways! I think this would be best if made the day before it was needed. Cause everyone knows lasagna is best the second time around! Oh...and i didn't have any mozzarella slices to i used provalone instead. No difference! It's cheese, it's yummy, it improves any dish!
Would i make this again? Yes...only do it the day before!
Here is what you need:
1 pound sweet Italian sausage
3/4 pound lean ground beef
1/2 cup minced onion
2 cloves garlic, crushed
1 (28 ounce) can crushed tomatoes
2 (6 ounce) cans tomato paste
2 (6.5 ounce) cans canned tomato sauce
1/2 cup water
2 tablespoons white sugar
1 1/2 teaspoons dried basil leaves
1/2 teaspoon fennel seeds
1 teaspoon Italian seasoning
1 tablespoon salt
1/4 teaspoon ground black pepper
4 tablespoons chopped fresh parsley
12 lasagna noodles
16 ounces ricotta cheese
1 egg
1/2 teaspoon salt
3/4 pound mozzarella cheese, sliced
3/4 cup grated Parmesan cheese
Here is what you do with it:
In a Dutch oven, cook sausage, ground beef, onion, and garlic over medium heat until well browned. Stir in crushed tomatoes, tomato paste, tomato sauce, and water. Season with sugar, basil, fennel seeds, Italian seasoning, 1 tablespoon salt, pepper, and 2 tablespoons parsley. Simmer, covered, for about 1 1/2 hours, stirring occasionally.
Bring a large pot of lightly salted water to a boil. Cook lasagna noodles in boiling water for 8 to 10 minutes. Drain noodles, and rinse with cold water. In a mixing bowl, combine ricotta cheese with egg, remaining parsley, and 1/2 teaspoon salt.
Preheat oven to 375 degrees F (190 degrees C).
To assemble, spread 1 1/2 cups of meat sauce in the bottom of a 9x13 inch baking dish. Arrange 6 noodles lengthwise over meat sauce. Spread with one half of the ricotta cheese mixture. Top with a third of mozzarella cheese slices. Spoon 1 1/2 cups meat sauce over mozzarella, and sprinkle with 1/4 cup Parmesan cheese. Repeat layers, and top with remaining mozzarella and Parmesan cheese. Cover with foil: to prevent sticking, either spray foil with cooking spray, or make sure the foil does not touch the cheese.
Bake in preheated oven for 25 minutes. Remove foil, and bake an additional 25 minutes. Cool for 15 minutes before serving.
My after dinner comments: I loved this! I didn't have any ground meat. (i usually don't use ground beef for anything, i use all ground turkey) so i eliminated that element, and i only had one can of tomato past and one can of sauce, so i added a can of tomaoto soup...kind of thick like the paste, kind of saucey like th sauce... =) . The pan i used was not deep enough for all the noodles and sauce and everything but i managed to cram it all in. Then, ofcourse, it overflowed into the oven. Luckly, the oven that i use has many recipe overflows in the bottom of it, so it blended. At one point in the cooking time, you have to take off the foil from the dish, so i just flipped it upside down adn layed it on the lower rack so that it could catch the droppings from the lasagna. I know...i'm smart! The dish turned out wonderful! I shoudl have let it cool longer, but it was great anyways! I think this would be best if made the day before it was needed. Cause everyone knows lasagna is best the second time around! Oh...and i didn't have any mozzarella slices to i used provalone instead. No difference! It's cheese, it's yummy, it improves any dish!
Would i make this again? Yes...only do it the day before!
Wednesday, December 10, 2008
Corn Bread Hamburger Pie
What you need:
1 pound ground beef
1 medium onion, chopped
1 medium green pepper, chopped
1 (10.75 ounce) can condensed tomato soup, undiluted
1/4 cup salsa
2 tablespoons ketchup
1 tablespoon steak sauce
1 (8.5 ounce) package corn bread/muffin mix
Minced fresh parsley
What you do with it all:
In a 10-in. ovenproof skillet, cook the beef, onion and green pepper over medium heat until meat is no longer pink; drain. Stir in the soup, salsa, ketchup and steak sauce if desired. Prepare corn bread batter according to package directions; let stand for 2 minutes. Spoon over beef mixture. Bake at 400 degrees F for 15 minutes or until lightly browned. Sprinkle with parsley if desired.
My after dinner comments: This is very yummy, however, the cooktime was a lot longer the 15min. I cooked it for about 45 mins. Maybe that was because i used more of the ingerdients to make it bigger, but the cornbread never got totally firm...which was a bummer. But...what did work out was wonderful!
1 pound ground beef
1 medium onion, chopped
1 medium green pepper, chopped
1 (10.75 ounce) can condensed tomato soup, undiluted
1/4 cup salsa
2 tablespoons ketchup
1 tablespoon steak sauce
1 (8.5 ounce) package corn bread/muffin mix
Minced fresh parsley
What you do with it all:
In a 10-in. ovenproof skillet, cook the beef, onion and green pepper over medium heat until meat is no longer pink; drain. Stir in the soup, salsa, ketchup and steak sauce if desired. Prepare corn bread batter according to package directions; let stand for 2 minutes. Spoon over beef mixture. Bake at 400 degrees F for 15 minutes or until lightly browned. Sprinkle with parsley if desired.
My after dinner comments: This is very yummy, however, the cooktime was a lot longer the 15min. I cooked it for about 45 mins. Maybe that was because i used more of the ingerdients to make it bigger, but the cornbread never got totally firm...which was a bummer. But...what did work out was wonderful!
Monday, December 8, 2008
Carmalized Onions and Blue Cheese Orzo
What you neeed to make it:
1 pound uncooked orzo pasta
2 tablespoons butter
3 tablespoons olive oil
4 onions, sliced
6 1/2 ounces blue cheese, crumbled
3 1/2 ounces mascarpone cheese
2 cups shredded spinach
salt and pepper to taste
What you do with all that:
Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain.
While pasta is cooking, heat butter and oil in a large skillet over low heat. Cook onion in this mixture until golden brown, 20 to 30 minutes.
In a large bowl, combine blue cheese, mascarpone and onion and mix well. Toss cheese mixture with spinach and pasta, season with salt and pepper and serve.
My after dinner comments:
I felt that there was too much of a blue cheese flavor, but that could be becuase i am not a HUGE fan of blue cheese. I'll eat it, but if there is another option, i'd pass on the blue cheese. It was actually kind of strange, cause when you take a bite, you taste the sweet carmalized onions and then you taste the blue cheese and it's very odd, but strangly yummy! It's more of a side dish then a main course, so i also seasoned 3 pieced of salmon with some italion seasoning and then baked them for 25 min at 350. I placed the salad mixture/pasta on the bottom and then placed the salmon on top. It was wonderful! Just know that even though the recipe said the above made enough for 4, i wouls say that it made more like 10 peoples worth.
Will i make it again?: YES! For sure!
1 pound uncooked orzo pasta
2 tablespoons butter
3 tablespoons olive oil
4 onions, sliced
6 1/2 ounces blue cheese, crumbled
3 1/2 ounces mascarpone cheese
2 cups shredded spinach
salt and pepper to taste
What you do with all that:
Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain.
While pasta is cooking, heat butter and oil in a large skillet over low heat. Cook onion in this mixture until golden brown, 20 to 30 minutes.
In a large bowl, combine blue cheese, mascarpone and onion and mix well. Toss cheese mixture with spinach and pasta, season with salt and pepper and serve.
My after dinner comments:
I felt that there was too much of a blue cheese flavor, but that could be becuase i am not a HUGE fan of blue cheese. I'll eat it, but if there is another option, i'd pass on the blue cheese. It was actually kind of strange, cause when you take a bite, you taste the sweet carmalized onions and then you taste the blue cheese and it's very odd, but strangly yummy! It's more of a side dish then a main course, so i also seasoned 3 pieced of salmon with some italion seasoning and then baked them for 25 min at 350. I placed the salad mixture/pasta on the bottom and then placed the salmon on top. It was wonderful! Just know that even though the recipe said the above made enough for 4, i wouls say that it made more like 10 peoples worth.
Will i make it again?: YES! For sure!
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