from Da'nelle Robins
This is another really great way to get the pork for a Cafe Rio salad. Just stop at step 2 for meat only. But for a real treat, make the burritos too.
2 ½ lbs pork, any cut
1/3 lb monterey jack cheese, grated
2 (15 oz) cans mild green chili sauce
1/8 tsp salt
½ c brown sugar
1/8 tsp pepper
1 (15 oz) can black beans, drained
1/8 tsp garlic salt
1 bunch cilantro, chopped
flour tortillas
1. Cut pork into large cubes and place in crockpot with 1/3 c water. Season with salt, pepper and garlic salt. Cook on high temperature for 4 hours or low for 8 hours, until meat is well done.
2. Remove from crockpot and drain. Shred mean and place in bowl. Stir in ½ c green chili sauce and brown sugar.
3. Heat oven to 350˚. Spray a 9x13 baking dish with nonstick spay. Warm tortillas in microwave for a few seconds.
4. Pour ½ c green chili sauce into prepared pan. Place 1/3 c meat mixture on each tortilla. Sprinkle 1-2 T black beans and cilantro. Roll burrito and place seam-side down in dish. Repeat with each tortillas. Pour 1 ½-2 c green chili sauce over burritos and sprinkle with cheese.Cover with foil and bake 25-30 min. until heated through and cheese melts
Thursday, July 30, 2009
Cashew Chicken Pasta Salad
from Da'nelle Robins
1 pkg colored spiral pasta
2 c chopped celery
1 bunch green onions, chopped
1 can water chestnuts, chopped
3 chicken breasts boiled and chopped (or 2 cans canned chicken, drained)
1 c purple grapes, cut in half
1 can pineapple tidbits, drained
1 cup mayo
½ - 1 bottle Kraft coleslaw dressing
small can of cashews
Mix everything together, adding cashews right before serving.
1 pkg colored spiral pasta
2 c chopped celery
1 bunch green onions, chopped
1 can water chestnuts, chopped
3 chicken breasts boiled and chopped (or 2 cans canned chicken, drained)
1 c purple grapes, cut in half
1 can pineapple tidbits, drained
1 cup mayo
½ - 1 bottle Kraft coleslaw dressing
small can of cashews
Mix everything together, adding cashews right before serving.
Homemade Pizza
from Maggie Adcox
pita bread (I like the one from Costco)
tomato sauce,
shredded cheese
pepperoni
Prehead the oven to 400F and bake for 5 minutes. I learned from the package of pita bread to put the pita bread directly on the oven rack. You decide how much tomato sauce, shredded cheese, and pepperoni to put. You can add can pineapple and ham if you wish.
pita bread (I like the one from Costco)
tomato sauce,
shredded cheese
pepperoni
Prehead the oven to 400F and bake for 5 minutes. I learned from the package of pita bread to put the pita bread directly on the oven rack. You decide how much tomato sauce, shredded cheese, and pepperoni to put. You can add can pineapple and ham if you wish.
Sloppy Biscuit Cups
from Da'nelle Robins
1 lb. ground beef
1 ½ tsp chili powder
1 med. Onion, chopped
2 T Worcestershire or soy sauce
1 can 8 oz tomato sauce
1 tsp salt and pepper
½ c ketchup
1 can large refrigerated biscuits
2 T brown sugar, packed
½ c Colby Jack cheese
1. Cook beef in saucepan. Add onion and sauté until transparent. Drain to remove grease. Add remaining ingredients; simmer for 20 minutes.
2. Press biscuits into the bottom and up the sides of a greased muffin cups. Spoon 2-3 T of meat mixture into the center of each cup. Bake at 375˚ for 15-17 minutes until golden brown.
3. Sprinkle with cheese and bake 3 more minutes.
1 lb. ground beef
1 ½ tsp chili powder
1 med. Onion, chopped
2 T Worcestershire or soy sauce
1 can 8 oz tomato sauce
1 tsp salt and pepper
½ c ketchup
1 can large refrigerated biscuits
2 T brown sugar, packed
½ c Colby Jack cheese
1. Cook beef in saucepan. Add onion and sauté until transparent. Drain to remove grease. Add remaining ingredients; simmer for 20 minutes.
2. Press biscuits into the bottom and up the sides of a greased muffin cups. Spoon 2-3 T of meat mixture into the center of each cup. Bake at 375˚ for 15-17 minutes until golden brown.
3. Sprinkle with cheese and bake 3 more minutes.
Harvest Soup
from Da'nelle Robins
This is great on a cold autumn day.
It is also a good gift to give, as all the ingredients are in cans.
2 15oz cans white beans
1 30oz can pumpkin pie mix
1 14oz can coconut milk
1 14oz can vegetable broth
Mix all cans together in a pot and heat through. Season with salt.
This is great on a cold autumn day.
It is also a good gift to give, as all the ingredients are in cans.
2 15oz cans white beans
1 30oz can pumpkin pie mix
1 14oz can coconut milk
1 14oz can vegetable broth
Mix all cans together in a pot and heat through. Season with salt.
Parmesan Chicken Loaf
from Da'nelle Robins
2 large chicken breasts
1 egg, beaten
1 c Italian bread crumbs
½ c parmesan cheese
1 bottle spaghetti sauce
1 loaf French bread
2 c shredded cheese (mozz. or pizza blend)
1 can sliced olives
Mix crumbs and parmesan together.
Dip chicken in egg, then bread mixture and place in small greased baking dish..
Cover with spaghetti sauce and then foil, and bake at 400* for 45 min.
Once cooled, cut chicken into 1” pieces. Cut loaf in half and put on a cookie sheet face up.
Place chicken evenly over loaf halves. Use remaining sauce in baking dish and as much from jar as desired to cover chicken and surface of bread.
Top with olives and cheese. Bake at 350° for 10-15 minutes or until cheese is melted on top.
2 large chicken breasts
1 egg, beaten
1 c Italian bread crumbs
½ c parmesan cheese
1 bottle spaghetti sauce
1 loaf French bread
2 c shredded cheese (mozz. or pizza blend)
1 can sliced olives
Mix crumbs and parmesan together.
Dip chicken in egg, then bread mixture and place in small greased baking dish..
Cover with spaghetti sauce and then foil, and bake at 400* for 45 min.
Once cooled, cut chicken into 1” pieces. Cut loaf in half and put on a cookie sheet face up.
Place chicken evenly over loaf halves. Use remaining sauce in baking dish and as much from jar as desired to cover chicken and surface of bread.
Top with olives and cheese. Bake at 350° for 10-15 minutes or until cheese is melted on top.
BBQ Potato Wedges
from Kim Larsen
6-8 medium sized potatoes
1 TBS oil
2 TBS Shirley J BBQ seasoning
Wash and cut potatoes in wedges lengthwise. Place in a bowl and add oil and BBQ seasoning, stir until the potatoes are coated. Cover cookie sheet with aluminum foil and place potatoes with peeling side down. Bake at 350 for 55 minutes.
6-8 medium sized potatoes
1 TBS oil
2 TBS Shirley J BBQ seasoning
Wash and cut potatoes in wedges lengthwise. Place in a bowl and add oil and BBQ seasoning, stir until the potatoes are coated. Cover cookie sheet with aluminum foil and place potatoes with peeling side down. Bake at 350 for 55 minutes.
Thursday, July 9, 2009
My Sister's Won Ton Salad
from Sarah O'Gwin
2 chicken breasts, cooked with salt and pepper, diced
1 package of won tons- deep fried in vegetable oil (you can do this on the stove, they cook really fast, like in 30 seconds. Be sure not to use a plastic spoon to get them out of the hot oil. I learned this one from experience!)
1 can mandarin oranges
1 head romaine lettuce
2 hand fulls of spinach leaves
dressing
6 tablespoons rice vinegar
1/2 cup TOASTED (it has to be toasted, and comes in a smaller bottle, like soy sauce)sesame seed oil
3 tablespoons sugar
1 teaspoon salt
1 package chicken ramen noodle spice packet
You want to wait until the last minute to put the dressing on.
2 chicken breasts, cooked with salt and pepper, diced
1 package of won tons- deep fried in vegetable oil (you can do this on the stove, they cook really fast, like in 30 seconds. Be sure not to use a plastic spoon to get them out of the hot oil. I learned this one from experience!)
1 can mandarin oranges
1 head romaine lettuce
2 hand fulls of spinach leaves
dressing
6 tablespoons rice vinegar
1/2 cup TOASTED (it has to be toasted, and comes in a smaller bottle, like soy sauce)sesame seed oil
3 tablespoons sugar
1 teaspoon salt
1 package chicken ramen noodle spice packet
You want to wait until the last minute to put the dressing on.
Paradise Pumpkin Pie
from Sarah O'Gwin
Prep time : 30 min
Ready in :1 hr 35 min
Ingredients:1 refrigerated pie crust (9 inch)
1 pkg. (8 oz.) PHILADELPHIA Cream Cheese, softened
3/4 cup sugar, divided
1/2 tsp. vanilla
3 eggs, divided
1-1/4 cups canned pumpkin
1 cup evaporated milk
1 tsp. ground cinnamon
1/4 tsp. ground ginger
1/4 tsp. ground nutmeg
Dash salt
Preparation:
Prepare pie crust as directed on package for unfilled 1-crust pie using 9-inch pie plate.
Beat cream cheese, 1/4 cup of the sugar and vanilla with electric mixer on medium speed until well blended. Add 1 of the eggs; mix well. Pour into crust.
Mix remaining 1/2 cup sugar, 2 eggs, pumpkin, milk, spices and salt; carefully pour over cream cheese mixture.
Bake at 350°F for 1 hour and 5 minutes. Cool.
Prep time : 30 min
Ready in :1 hr 35 min
Ingredients:1 refrigerated pie crust (9 inch)
1 pkg. (8 oz.) PHILADELPHIA Cream Cheese, softened
3/4 cup sugar, divided
1/2 tsp. vanilla
3 eggs, divided
1-1/4 cups canned pumpkin
1 cup evaporated milk
1 tsp. ground cinnamon
1/4 tsp. ground ginger
1/4 tsp. ground nutmeg
Dash salt
Preparation:
Prepare pie crust as directed on package for unfilled 1-crust pie using 9-inch pie plate.
Beat cream cheese, 1/4 cup of the sugar and vanilla with electric mixer on medium speed until well blended. Add 1 of the eggs; mix well. Pour into crust.
Mix remaining 1/2 cup sugar, 2 eggs, pumpkin, milk, spices and salt; carefully pour over cream cheese mixture.
Bake at 350°F for 1 hour and 5 minutes. Cool.
Potato Salad
from Sarah O'Gwin
Serves: 12
6medium potatoes cooked, peeled and cubed
1/4 cup finely diced celery
1/3 cup sliced green onions
6 hard cooked eggs
1/3 cup Italian Salad Dressing
1 tablespoon rice vinegar
1 tablespoon sugar
1/2 teaspoon salt
1/4 teaspoon celery salt
2 cups mayonnaise [more if needed]
1 teaspoon beau monde
1/4 teaspoon dry basil
1/4 teaspoon dry marjoram
1/2 teaspoon black pepper
1 tablespoon dijon style mustard
1/2 teaspoon horseradish
1/2 teaspoon paprika
Place potatoes in a large saucepan or Dutch oven; cover with salted water. Bring to a boil; cook until tender, about 35 to 45 minutes. Drain and cool slightly.
While potatoes are still warm, peel and cube; place in a large bowl. Add the celery, onions and hard boiled eggs. In a small bowl combine the salad dressing, vinegar, sugar and salts; mix well. Add the salad dressing mixture to the warm potatoes and toss to coat. Cover and refrigerate at least 2 hours.
In another bowl, combine the mayonnaise, seasonings, pepper, mustard and horseradish. Pour over potato mixture; toss to coat. Arrange sliced hard boiled eggs and fresh parsley on top [optional] and sprinkle with paprika. Cover and refrigerate until serving, at least 2 to 5 hours so the dressing can blend with the potatoes.
Serves: 12
6medium potatoes cooked, peeled and cubed
1/4 cup finely diced celery
1/3 cup sliced green onions
6 hard cooked eggs
1/3 cup Italian Salad Dressing
1 tablespoon rice vinegar
1 tablespoon sugar
1/2 teaspoon salt
1/4 teaspoon celery salt
2 cups mayonnaise [more if needed]
1 teaspoon beau monde
1/4 teaspoon dry basil
1/4 teaspoon dry marjoram
1/2 teaspoon black pepper
1 tablespoon dijon style mustard
1/2 teaspoon horseradish
1/2 teaspoon paprika
Place potatoes in a large saucepan or Dutch oven; cover with salted water. Bring to a boil; cook until tender, about 35 to 45 minutes. Drain and cool slightly.
While potatoes are still warm, peel and cube; place in a large bowl. Add the celery, onions and hard boiled eggs. In a small bowl combine the salad dressing, vinegar, sugar and salts; mix well. Add the salad dressing mixture to the warm potatoes and toss to coat. Cover and refrigerate at least 2 hours.
In another bowl, combine the mayonnaise, seasonings, pepper, mustard and horseradish. Pour over potato mixture; toss to coat. Arrange sliced hard boiled eggs and fresh parsley on top [optional] and sprinkle with paprika. Cover and refrigerate until serving, at least 2 to 5 hours so the dressing can blend with the potatoes.
The Best Chocolate Chip Cookies in the World
from Sarah O'Gwin
1-1/2 C. Butter or Margarine (I like gold 'n soft)
1-1/4 C. Sugar
1-1/4 C. Packed Brown Sugar
1 T. Vanilla
1/4 tsp. Almond Extract
2 Eggs
3-3/4 C. Flour
2 tsp. Baking Soda
1/4 tsp. Salt
1 Package semi-sweet chocolate chips (I use the semisweet ghiradelli chips)
Beat butter and sugars. Add eggs, vanilla and almondand mix on high until light and fluffy. Stir in soda,salt and flour. Dough will be stiff. Add choc.chips. Drop by large spoonfuls on ungreased cookiesheet. Bake at 375 for 10-13 minutes or until light brown. This recipe makes a ton! (and they really are the best!!)
1-1/2 C. Butter or Margarine (I like gold 'n soft)
1-1/4 C. Sugar
1-1/4 C. Packed Brown Sugar
1 T. Vanilla
1/4 tsp. Almond Extract
2 Eggs
3-3/4 C. Flour
2 tsp. Baking Soda
1/4 tsp. Salt
1 Package semi-sweet chocolate chips (I use the semisweet ghiradelli chips)
Beat butter and sugars. Add eggs, vanilla and almondand mix on high until light and fluffy. Stir in soda,salt and flour. Dough will be stiff. Add choc.chips. Drop by large spoonfuls on ungreased cookiesheet. Bake at 375 for 10-13 minutes or until light brown. This recipe makes a ton! (and they really are the best!!)
Blender Pancakes
from Sarah O'Gwin
providentliving.org
1-1/4 C. Milk
1 C. Grain Kernels (I use soft wheat and oats)
1 Egg
2 T. Oil
1 T. Honey
1/4 tsp. Salt
1 T. Baking Powder
In blender, mix milk and grain on high for 3 minutes. Add egg, oil, honey, and salt. Blend for 20 seconds. Add baking powder. Pulse 3 times--just enough to mix. Mixture should foam up and get very light. Cook immediately on a hot greased griddle.
providentliving.org
1-1/4 C. Milk
1 C. Grain Kernels (I use soft wheat and oats)
1 Egg
2 T. Oil
1 T. Honey
1/4 tsp. Salt
1 T. Baking Powder
In blender, mix milk and grain on high for 3 minutes. Add egg, oil, honey, and salt. Blend for 20 seconds. Add baking powder. Pulse 3 times--just enough to mix. Mixture should foam up and get very light. Cook immediately on a hot greased griddle.
Whole Wheat Bread
from Sarah O'Gwin
Kitchen Kneads Recipe
I half the the recipe so it will fit in my mixer
6 C. Warm Water
3 T. Lecithin
2 T. Yeast
1/3 C. Honey
2 T. Dough Enhancer
2 T. Salt
1/4 C. Gluten Flour
14-16 C. Flour (whole wheat flour, fresh ground)
Measure all ingredients and 1/2 of the flour in your mixer and mix. Add remaining flour until the mixture cleans the side of the bowl and dough doesn't stick to your finger. Knead 5-8 minutes (I use the dough hook on my mixer to knead it). Makes 5 loaves (I make 2 large with the 1/2 recipe) let rise until double in size. Bake at 350 for 30-35 minutes. Stays soft for about a week.
Kitchen Kneads Recipe
I half the the recipe so it will fit in my mixer
6 C. Warm Water
3 T. Lecithin
2 T. Yeast
1/3 C. Honey
2 T. Dough Enhancer
2 T. Salt
1/4 C. Gluten Flour
14-16 C. Flour (whole wheat flour, fresh ground)
Measure all ingredients and 1/2 of the flour in your mixer and mix. Add remaining flour until the mixture cleans the side of the bowl and dough doesn't stick to your finger. Knead 5-8 minutes (I use the dough hook on my mixer to knead it). Makes 5 loaves (I make 2 large with the 1/2 recipe) let rise until double in size. Bake at 350 for 30-35 minutes. Stays soft for about a week.
Rolls
from Sarah O'Gwin
I usually make them into crescent rolls, but you can make any shape--or even bread sticks.
1-1/2 C. Hot Water
3 T. Butter
2 Eggs
4-1/2 C Flour
1/2 C. Sugar
1-1/2 tsp. Salt
5 tsp. yeast
Put them in your bread machine in this order and put on large dough cycle. I get mine out right before it kneads it down for the last time (5 mins before the dough's done, because it's easier to roll out). Roll it out and let them raise for about 45 minutes and bake at 375 degrees for 10-15 minutes (just until light brownon top). Makes 16 LARGE rolls or 24 regular rolls. (I use this recipe for cinnamon rolls too.)
I usually make them into crescent rolls, but you can make any shape--or even bread sticks.
1-1/2 C. Hot Water
3 T. Butter
2 Eggs
4-1/2 C Flour
1/2 C. Sugar
1-1/2 tsp. Salt
5 tsp. yeast
Put them in your bread machine in this order and put on large dough cycle. I get mine out right before it kneads it down for the last time (5 mins before the dough's done, because it's easier to roll out). Roll it out and let them raise for about 45 minutes and bake at 375 degrees for 10-15 minutes (just until light brownon top). Makes 16 LARGE rolls or 24 regular rolls. (I use this recipe for cinnamon rolls too.)
Cinnamon Rolls in the Breadmaker
from Sarah O'Gwin
INGREDIENTS:
1/4 cup warm water
1/4 cup butter, melted
1/2 (3.4 ounce) package instant vanilla pudding mix
1 cup warm milk
1 egg, room temperature
1 tablespoon white sugar
1/2 teaspoon salt
4 cups bread flour
1 (.25 ounce) package active dry yeast
1/4 cup butter, softened
1 cup brown sugar
4 teaspoons ground cinnamon
3/4 cup chopped pecans
1/2 (8 ounce) package cream cheese, softened
1/4 cup butter, softened
1 cup confectioners' sugar
1/2 teaspoon vanilla extract
1 1/2 teaspoons milk
DIRECTIONS:
1. In the pan of your bread machine, combine water, melted butter, vanilla pudding, warm milk, egg, 1 tablespoon sugar, salt, bread flour and yeast. Set machine to Dough cycle; press Start.
2. When Dough cycle has finished, turn dough out onto a lightly floured surface and roll into a 17x10 inch rectangle. Spread with softened butter. In a small bowl, stir together brown sugar, cinnamon and pecans. Sprinkle brown sugar mixture over dough.
3. Roll up dough, beginning with long side. Slice into 16 one inch slices and place in 9x13 buttered pan. Let rise in a warm place until doubled, about 45 minutes. Meanwhile, preheat oven to 350 degrees F (175 degrees C).
4. Bake in preheated oven for 15 to 20 minutes. While rolls bake, stir together cream cheese, softened butter, confectioners' sugar, vanilla and milk. Remove rolls from oven and top with frosting.
INGREDIENTS:
1/4 cup warm water
1/4 cup butter, melted
1/2 (3.4 ounce) package instant vanilla pudding mix
1 cup warm milk
1 egg, room temperature
1 tablespoon white sugar
1/2 teaspoon salt
4 cups bread flour
1 (.25 ounce) package active dry yeast
1/4 cup butter, softened
1 cup brown sugar
4 teaspoons ground cinnamon
3/4 cup chopped pecans
1/2 (8 ounce) package cream cheese, softened
1/4 cup butter, softened
1 cup confectioners' sugar
1/2 teaspoon vanilla extract
1 1/2 teaspoons milk
DIRECTIONS:
1. In the pan of your bread machine, combine water, melted butter, vanilla pudding, warm milk, egg, 1 tablespoon sugar, salt, bread flour and yeast. Set machine to Dough cycle; press Start.
2. When Dough cycle has finished, turn dough out onto a lightly floured surface and roll into a 17x10 inch rectangle. Spread with softened butter. In a small bowl, stir together brown sugar, cinnamon and pecans. Sprinkle brown sugar mixture over dough.
3. Roll up dough, beginning with long side. Slice into 16 one inch slices and place in 9x13 buttered pan. Let rise in a warm place until doubled, about 45 minutes. Meanwhile, preheat oven to 350 degrees F (175 degrees C).
4. Bake in preheated oven for 15 to 20 minutes. While rolls bake, stir together cream cheese, softened butter, confectioners' sugar, vanilla and milk. Remove rolls from oven and top with frosting.
Chicken Quesidillas
from Sarah O'Gwin
INGREDIENTS:
1 pound skinless, boneless chicken breast halves
1 (1.27 ounce) packet fajita seasoning
1 tablespoon vegetable oil
2 green bell peppers, chopped
2 red bell peppers, chopped
1 onion, chopped
10 (10 inch) flour tortillas
1 (8 ounce) package shredded Cheddar cheese
1 tablespoon bacon bits
1 (8 ounce) package shredded Monterey Jack cheese
DIRECTIONS:
1. Preheat the broiler.
2. Cut the chicken into small cubes and prepare with the fajita seasoning mix. Broil 5 minutes, or until the chicken is no longer pink on the inside
3. Preheat oven to 350 degrees F (175 degrees C).
4. Heat the oil in a large saucepan over medium heat. Mix in the seasoned chicken, green bell peppers, red bell peppers and onion. Slowly cook and stir 10 minutes, or until the vegetables are tender.
5. Layer 1/2 of each tortilla with Cheddar cheese, chicken mixture and desired amount of bacon bits. Top with Monterey Jack. Fold the tortillas.
6. Bake in the preheated oven 10 minutes, or until the cheese has melted.
INGREDIENTS:
1 pound skinless, boneless chicken breast halves
1 (1.27 ounce) packet fajita seasoning
1 tablespoon vegetable oil
2 green bell peppers, chopped
2 red bell peppers, chopped
1 onion, chopped
10 (10 inch) flour tortillas
1 (8 ounce) package shredded Cheddar cheese
1 tablespoon bacon bits
1 (8 ounce) package shredded Monterey Jack cheese
DIRECTIONS:
1. Preheat the broiler.
2. Cut the chicken into small cubes and prepare with the fajita seasoning mix. Broil 5 minutes, or until the chicken is no longer pink on the inside
3. Preheat oven to 350 degrees F (175 degrees C).
4. Heat the oil in a large saucepan over medium heat. Mix in the seasoned chicken, green bell peppers, red bell peppers and onion. Slowly cook and stir 10 minutes, or until the vegetables are tender.
5. Layer 1/2 of each tortilla with Cheddar cheese, chicken mixture and desired amount of bacon bits. Top with Monterey Jack. Fold the tortillas.
6. Bake in the preheated oven 10 minutes, or until the cheese has melted.
Le Marriage, Alfredo Algerie
from Sarah O'Gwin
"This unique contemporary North African pasta dish combines Algerian, French, and Italian culinary sensibilities into one beautiful pasta featuring a white sauce with bite-sized chicken pieces. Serve over bow-tie, rotini, cheese ravioli, or tortellini pasta (I just used angel hair and it was good!)"
Original recipe yield: 4 servings.
Prep Time: 15 Minutes
Cook Time: 1 Hour 5 Minutes
Ready In: 1 Hour 20 Minutes
Servings: 4
INGREDIENTS:
3 tablespoons olive oil
1 boneless, skinless chicken breast, cubed
1/4 teaspoon cayenne pepper, or to taste
1/2 teaspoon ground white pepper
5 cloves garlic, pressed
1/8 cup water
1/2 cup butter
5 saffron threads
1 (8 ounce) package cream cheese
1 1/2 cups cream
1/2 cup freshly grated Parmesan cheese
1/2 teaspoon salt, or to taste
splash of milk
DIRECTIONS:
Warm olive oil in a large skillet over medium heat. Place the chicken pieces in hot oil; cook, turning, until browned on both sides. Stir in cayenne, white pepper, and garlic. Pour in water, and cook until the chicken is done and the water has evaporated, about 30 minutes.
Stir in butter and saffron threads; cook for 10 minutes. Add cream cheese, stirring until melted and smooth. Gradually whisk in cream, smoothing out any lumps. Stir in Parmesan, and cook until the sauce reaches the consistency you like. If it becomes too thick, stir in a small amount of milk.
Just a note: I did not use the Saffron threads as they are a really expensive spice ($14.00 for a tiny amount!) I just omitted it and it still turned out great! Also I would not use that much oil to brown your chicken as it just will add to the fat content!!! One more word of advice, you may want to double the recipe for the kids and not put in the cayenne pepper!
"This unique contemporary North African pasta dish combines Algerian, French, and Italian culinary sensibilities into one beautiful pasta featuring a white sauce with bite-sized chicken pieces. Serve over bow-tie, rotini, cheese ravioli, or tortellini pasta (I just used angel hair and it was good!)"
Original recipe yield: 4 servings.
Prep Time: 15 Minutes
Cook Time: 1 Hour 5 Minutes
Ready In: 1 Hour 20 Minutes
Servings: 4
INGREDIENTS:
3 tablespoons olive oil
1 boneless, skinless chicken breast, cubed
1/4 teaspoon cayenne pepper, or to taste
1/2 teaspoon ground white pepper
5 cloves garlic, pressed
1/8 cup water
1/2 cup butter
5 saffron threads
1 (8 ounce) package cream cheese
1 1/2 cups cream
1/2 cup freshly grated Parmesan cheese
1/2 teaspoon salt, or to taste
splash of milk
DIRECTIONS:
Warm olive oil in a large skillet over medium heat. Place the chicken pieces in hot oil; cook, turning, until browned on both sides. Stir in cayenne, white pepper, and garlic. Pour in water, and cook until the chicken is done and the water has evaporated, about 30 minutes.
Stir in butter and saffron threads; cook for 10 minutes. Add cream cheese, stirring until melted and smooth. Gradually whisk in cream, smoothing out any lumps. Stir in Parmesan, and cook until the sauce reaches the consistency you like. If it becomes too thick, stir in a small amount of milk.
Just a note: I did not use the Saffron threads as they are a really expensive spice ($14.00 for a tiny amount!) I just omitted it and it still turned out great! Also I would not use that much oil to brown your chicken as it just will add to the fat content!!! One more word of advice, you may want to double the recipe for the kids and not put in the cayenne pepper!
Creamy White Chicken Chili
from Sarah O'Gwin
This is a family favorite, we make it all of the time.
Serves: 7
Laura Gentry and Taste of Home [February/March 2001 - page 26]
3 chicken breasts [boneless/skinless] cut into 1/2-inch cubes
1 medium onions, chopped
1-1/2 teaspoons garlic powder
1 tablespoon vegetable oil
2 15-ounce cans great northern beans, rinsed and drained [see Note]
1 14 1/2-ounce can chicken broth [see Note]
2 4-ounce cans chopped green chilies
1 tablespoon jalapenos [optional]
1 teaspoon salt
1 teaspoon ground cumin
1 teaspoon dried oregano
1/2 teaspoon black pepper
1/4 teaspoon cayenne pepper
1 cup sour cream
1/2 cup whipping cream [optional]
Tortilla chips [optional]
2 cups monterey jack cheese, shredded [optional]
Salsa [optional]
Guacamole [optional]
1: In a large saucepan, saute chicken, onion and garlic powder in oil until chicken is no longer pink. Add beans, broth, chilies, jalapenos and seasonings. Bring to a boil. Reduce heat; simmer, uncovered. for 30 minutes. Remove from the heat; stir in sour cream and cream. Serve immediately. Good as a stew with cornbread.
2: Or you can line bowls with the tortilla chips. Fill with chili and top with the cheese, salsa, sour cream and guacamole.
NOTE: Instead of canned northern beans, you can use 1 pound dry beans. Wash and cover beans in water. Soak 24 hours. Drain and combine beans with 5-1/4 cups chicken broth, Add the garlic, onion, pepper, oregano, cumin. Simmer uncovered at least 5 hours or until beans are tender [or overnite on low in a crock-pot. Add the chicken, chiles, 1-3/4 cup more chicken broth, salt and the jalapenos. Cover and simmer for 1 hour. [If using the crock-pot eliminate the 1-3/4 cup chicken broth and simmer on low at least 3 hours.] Better if it sits in the frig at least 24 hours.
This is a family favorite, we make it all of the time.
Serves: 7
Laura Gentry and Taste of Home [February/March 2001 - page 26]
3 chicken breasts [boneless/skinless] cut into 1/2-inch cubes
1 medium onions, chopped
1-1/2 teaspoons garlic powder
1 tablespoon vegetable oil
2 15-ounce cans great northern beans, rinsed and drained [see Note]
1 14 1/2-ounce can chicken broth [see Note]
2 4-ounce cans chopped green chilies
1 tablespoon jalapenos [optional]
1 teaspoon salt
1 teaspoon ground cumin
1 teaspoon dried oregano
1/2 teaspoon black pepper
1/4 teaspoon cayenne pepper
1 cup sour cream
1/2 cup whipping cream [optional]
Tortilla chips [optional]
2 cups monterey jack cheese, shredded [optional]
Salsa [optional]
Guacamole [optional]
1: In a large saucepan, saute chicken, onion and garlic powder in oil until chicken is no longer pink. Add beans, broth, chilies, jalapenos and seasonings. Bring to a boil. Reduce heat; simmer, uncovered. for 30 minutes. Remove from the heat; stir in sour cream and cream. Serve immediately. Good as a stew with cornbread.
2: Or you can line bowls with the tortilla chips. Fill with chili and top with the cheese, salsa, sour cream and guacamole.
NOTE: Instead of canned northern beans, you can use 1 pound dry beans. Wash and cover beans in water. Soak 24 hours. Drain and combine beans with 5-1/4 cups chicken broth, Add the garlic, onion, pepper, oregano, cumin. Simmer uncovered at least 5 hours or until beans are tender [or overnite on low in a crock-pot. Add the chicken, chiles, 1-3/4 cup more chicken broth, salt and the jalapenos. Cover and simmer for 1 hour. [If using the crock-pot eliminate the 1-3/4 cup chicken broth and simmer on low at least 3 hours.] Better if it sits in the frig at least 24 hours.
Monday, July 6, 2009
Grilled Watermelon Salad with Ricotta
from Kim Larsen
INGREDIENTS:
1 seedless watermelon
1/2 pound ricotta salata
1/4 bunch basil cut into thins strips or torn
1 bottle balsamic vinegar
Olive oil
METHOD: Cut the watermelon into 1/2 inch thick slices. With a ring mold, cut a circle of watermelon about 3 inches in diameter. Repeat same step for the ricotta salata. Brush each side of the watermelon with olive oil and grill each side for about 1 minute. Meanwhile, in a saucepan reduce the bottle of balsamic to a nice syrup consistency, similar to honey.
ASSEMBLY: Take one watermelon round as the base, top with ricotta salta and repeat step. Drizzle reduced balsamic reduction and olive oil over the plate. Garnish with basil.
INGREDIENTS:1 seedless watermelon
1/2 pound ricotta salata
1/4 bunch basil cut into thins strips or torn
1 bottle balsamic vinegar
Olive oil
METHOD: Cut the watermelon into 1/2 inch thick slices. With a ring mold, cut a circle of watermelon about 3 inches in diameter. Repeat same step for the ricotta salata. Brush each side of the watermelon with olive oil and grill each side for about 1 minute. Meanwhile, in a saucepan reduce the bottle of balsamic to a nice syrup consistency, similar to honey.
ASSEMBLY: Take one watermelon round as the base, top with ricotta salta and repeat step. Drizzle reduced balsamic reduction and olive oil over the plate. Garnish with basil.
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