Tuesday, June 05, 2007
Skillet Herb Roasted Chicken
2 T all-purpose flour
1/4 t ground sage
1/4 t dried thyme leaves, crushed
4 boneless chicken breast halves OR 8 boneless chicken thighs
2 T butter or margarine
1 can (11 oz) cream of chicken soup
1/2 cup water
4 cups hot cooked rice
Mix flour, sage and thyme. Coat chicken with flour mixture.
Heat butter in skillet. Add chicken and cook 15 minutes or until done. Remove and keep warm.
Add soup and water in skillet. Heat through. Serve over chicken on rice.
1/4 t ground sage
1/4 t dried thyme leaves, crushed
4 boneless chicken breast halves OR 8 boneless chicken thighs
2 T butter or margarine
1 can (11 oz) cream of chicken soup
1/2 cup water
4 cups hot cooked rice
Mix flour, sage and thyme. Coat chicken with flour mixture.
Heat butter in skillet. Add chicken and cook 15 minutes or until done. Remove and keep warm.
Add soup and water in skillet. Heat through. Serve over chicken on rice.
Labels: entrees
Sunday, June 03, 2007
Easy Bistro Chicken
2 t oil
3 cups sliced fresh mushrooms
1 medium onion, chopped
1 can (15 oz) stewed tomatoes, undrained
1/4 cup italian dressing
3 T tomato paste
4 small boneless skinless chicken breast halves
1 cup shredded Mozzarella cheese
2 slices cooked bacon, crumbled
Heat oil in large nonstick skillet on medium-high heat. Add mushrooms and onions; cook 5 minutes stirring occasionally. Stir in tomatoes, dressing and tomato paste.
Add chicken; cover. Reduce heat to medium-low. Simmer 12 minutes or until chicken is cooked through.
Sprinkle with cheese and bacon; simmer uncovered for 5 minutes or until cheese is melted.
3 cups sliced fresh mushrooms
1 medium onion, chopped
1 can (15 oz) stewed tomatoes, undrained
1/4 cup italian dressing
3 T tomato paste
4 small boneless skinless chicken breast halves
1 cup shredded Mozzarella cheese
2 slices cooked bacon, crumbled
Heat oil in large nonstick skillet on medium-high heat. Add mushrooms and onions; cook 5 minutes stirring occasionally. Stir in tomatoes, dressing and tomato paste.
Add chicken; cover. Reduce heat to medium-low. Simmer 12 minutes or until chicken is cooked through.
Sprinkle with cheese and bacon; simmer uncovered for 5 minutes or until cheese is melted.
Labels: entrees
Berry Bliss Cake
Perfect when prepared ahead of time for an elegant outdoor summer dinner party!
3/4 cups cold milk
1 pkg (4 svg size) instant vanilla pudding mix
1 1/2 cups whipped topping, thawed
1 pkg (10 oz) frozen pound cake, thawed
1/4 cup orange juice
2 cups raspberries and sliced strawberries
1/4 cup blackberries
Add milk to dry pudding mix in medium bowl. Beat with wire whisk 2 minutes or until well blended. Stir in 1 cup of the whipped topping.
Cut cake horizontally into three layers; brush with juice. Place bottom layer on serving plate; top with small portion of berries, big dollop of pudding mixture and another cake layer. Repeat layers of berries and pudding mixture then add top cake layer. Top with 1/2 cup whipped topping and more berries. Cover loosely with foil.
Refrigerate at least 4 hours or overnight before serving.
3/4 cups cold milk
1 pkg (4 svg size) instant vanilla pudding mix
1 1/2 cups whipped topping, thawed
1 pkg (10 oz) frozen pound cake, thawed
1/4 cup orange juice
2 cups raspberries and sliced strawberries
1/4 cup blackberries
Add milk to dry pudding mix in medium bowl. Beat with wire whisk 2 minutes or until well blended. Stir in 1 cup of the whipped topping.
Cut cake horizontally into three layers; brush with juice. Place bottom layer on serving plate; top with small portion of berries, big dollop of pudding mixture and another cake layer. Repeat layers of berries and pudding mixture then add top cake layer. Top with 1/2 cup whipped topping and more berries. Cover loosely with foil.
Refrigerate at least 4 hours or overnight before serving.
Labels: desserts
Baked Chicken & Cheese Risotto
1 can cream of mushroom soup
1 1/4 cups water
1/2 cup milk
1/4 cup shredded mozzarella cheese
3 T grated Parmesan cheese
1 1/2 cups frozen mixed vegetables
1/2 lb skinless boneless chicken breasts, cut into cubes
3/4 cup uncooked long grain white rice
Preheat oven to 400F. Mix soup, water, milk, mozzarella cheese, Parmesan cheese, vegetables, chicken and rice in 3 quart shallow baking dish. Cover.
Bake for 35 minutes. Stir. Bake for another 10 minutes or until hot and rice is done. Let stand 5 minutes.
1 1/4 cups water
1/2 cup milk
1/4 cup shredded mozzarella cheese
3 T grated Parmesan cheese
1 1/2 cups frozen mixed vegetables
1/2 lb skinless boneless chicken breasts, cut into cubes
3/4 cup uncooked long grain white rice
Preheat oven to 400F. Mix soup, water, milk, mozzarella cheese, Parmesan cheese, vegetables, chicken and rice in 3 quart shallow baking dish. Cover.
Bake for 35 minutes. Stir. Bake for another 10 minutes or until hot and rice is done. Let stand 5 minutes.
Labels: entrees
White Chocolate Sweet Potato Cake
2 pounds sweet potatoes
1 1/4 cups vegetable oil
unsalted butter for pans
2 cups cake flour (not self-rising)
4 large eggs
2 cups sugar
2 t baking powder
1 t salt
1 T ground cinnamon
1 t ground nutmeg
2 teaspoons pure vanilla extract
3 T brandy
1 1/2 cups unsalted macadamia nuts, toasted and coarsely chopped
1 pound white chocolate
2 cups heavy cream
Heat oven to 400F. Coat potatoes with 1/4 cup vegetable oil, and place on baking sheet. Bake until tender, 30 to 40 minutes. When cool enough to handle, remove skin and mash with a fork into coarse pure.
Lower oven temperature to 325F. Butter two 8 x 1 1/2 inch round cake pans, dust with flour, and set aside. In the bowl of an electric mixer fitted with the paddle attachment, beat eggs and sugar together on medium-high speed until light and fluffy, about 5 minutes. Add remaining 1 cup vegetable oil; beat on medium-speed until well combined. Add the cooled sweet potatoes; mix until combined.
Sift together cake flour, baking powder, salt, cinnamon, and nutmeg; mix into sweet potato mixture. Mix in vanilla and brandy until combined. Remove batter from mixer; fold in 1 cup macadamia nuts by hand.
Evenly distribute cake batter into prepared pans, and transfer to the oven. Bake until a toothpick inserted into center comes out clean, 40 to 45 minutes. Let pans cool on a wire rach 10 minutes. Invert cakes onto rack, cool completely, about 1 1/4 hours.
Meanwhile, chop white chocolate into small pieces, set aside. Bring 1 cup cream to a boil, pour over chocolate, whisking until chocolate is melted. Chill for 30 to 40 minutes.
When chocolate mixture has cooled, pour remaining cup cream into an electric mixer; whip on medium until soft peaks form, about 3 minutes. Fold whipped cream into chocolate mixtureuntil fully incorporated.
Cut each cake layer in half horizontally, creating four layers. Spread 2/3 cup chocolate frosting on one layer, then stack next layer on top, and frost.Repeat frosting and stacking until each layer is frosted. Spread remaining frosting on sides and top of cake. Arrange remaining 1/2 cup macadamia nuts on top of cake and serve.
1 1/4 cups vegetable oil
unsalted butter for pans
2 cups cake flour (not self-rising)
4 large eggs
2 cups sugar
2 t baking powder
1 t salt
1 T ground cinnamon
1 t ground nutmeg
2 teaspoons pure vanilla extract
3 T brandy
1 1/2 cups unsalted macadamia nuts, toasted and coarsely chopped
1 pound white chocolate
2 cups heavy cream
Heat oven to 400F. Coat potatoes with 1/4 cup vegetable oil, and place on baking sheet. Bake until tender, 30 to 40 minutes. When cool enough to handle, remove skin and mash with a fork into coarse pure.
Lower oven temperature to 325F. Butter two 8 x 1 1/2 inch round cake pans, dust with flour, and set aside. In the bowl of an electric mixer fitted with the paddle attachment, beat eggs and sugar together on medium-high speed until light and fluffy, about 5 minutes. Add remaining 1 cup vegetable oil; beat on medium-speed until well combined. Add the cooled sweet potatoes; mix until combined.
Sift together cake flour, baking powder, salt, cinnamon, and nutmeg; mix into sweet potato mixture. Mix in vanilla and brandy until combined. Remove batter from mixer; fold in 1 cup macadamia nuts by hand.
Evenly distribute cake batter into prepared pans, and transfer to the oven. Bake until a toothpick inserted into center comes out clean, 40 to 45 minutes. Let pans cool on a wire rach 10 minutes. Invert cakes onto rack, cool completely, about 1 1/4 hours.
Meanwhile, chop white chocolate into small pieces, set aside. Bring 1 cup cream to a boil, pour over chocolate, whisking until chocolate is melted. Chill for 30 to 40 minutes.
When chocolate mixture has cooled, pour remaining cup cream into an electric mixer; whip on medium until soft peaks form, about 3 minutes. Fold whipped cream into chocolate mixtureuntil fully incorporated.
Cut each cake layer in half horizontally, creating four layers. Spread 2/3 cup chocolate frosting on one layer, then stack next layer on top, and frost.Repeat frosting and stacking until each layer is frosted. Spread remaining frosting on sides and top of cake. Arrange remaining 1/2 cup macadamia nuts on top of cake and serve.
Labels: desserts
Easy Herb Frittata
8 eggs
2 T water
4 oz shaved smoked ham, chopped
1 cup shredded mozzarella cheese, divided
3 T chopped fresh cilantro, divided
Preheat oven to 350F. Beat eggs and water with wire whisk in medium bowl. Stir in ham, 1/2 of the cheese and 2 T of cilantro.
Pour into greased 9-inch pie plate; sprinkle with remaining cheese.
Bake 30 minutes or until puffed and golden brown. Sprinkle with remaining cilantro.
2 T water
4 oz shaved smoked ham, chopped
1 cup shredded mozzarella cheese, divided
3 T chopped fresh cilantro, divided
Preheat oven to 350F. Beat eggs and water with wire whisk in medium bowl. Stir in ham, 1/2 of the cheese and 2 T of cilantro.
Pour into greased 9-inch pie plate; sprinkle with remaining cheese.
Bake 30 minutes or until puffed and golden brown. Sprinkle with remaining cilantro.
Labels: entrees
Apple Crumble
1 tub (8 oz) honey nut flavor cream cheese spread
64 vanilla wafer cookies, crushed
8 small apples, peeled and chopped
1/4 cup sugar
4 tsp ground cinnamon
Preheat oven to 400F. Mix cream cheese spread and wafer crumbs with fork until mixture resembles coarse crumbs.
Toss apples with sugar and cinnamon until evenly coated. Spoon into 1-1/2 quart casserole dish or eith (4 oz) custard cups; sprinkle with crumb mixture.
Bake 15 to 20 minutes or until crumb topping is lightly browned and apples are tender. Serve warm. Store with leftover dessert in refrigerator.
64 vanilla wafer cookies, crushed
8 small apples, peeled and chopped
1/4 cup sugar
4 tsp ground cinnamon
Preheat oven to 400F. Mix cream cheese spread and wafer crumbs with fork until mixture resembles coarse crumbs.
Toss apples with sugar and cinnamon until evenly coated. Spoon into 1-1/2 quart casserole dish or eith (4 oz) custard cups; sprinkle with crumb mixture.
Bake 15 to 20 minutes or until crumb topping is lightly browned and apples are tender. Serve warm. Store with leftover dessert in refrigerator.
Labels: desserts
Warm Caramel Bananas
2 T butter or margarine
1/3 firmly packed light brown sugar
1/3 cup sour cream
2 medium bananas, peeled
1/2 cup dry roasted peanuts
1/2 square semi-weet baking chocolate, melted
1/2 cup whipped topping, thawed
Melt butter in large skillet on medium heat. Add sugar; cook until melted, stirring occasionally. Reduce heat to low. Gradually add sour cream; cook 1 minute.
Cut bananas in half lengthwise and crosswise creating 4 half slices. Add banana slices, cut sides down, and peanuts to skillet. Cook 1 minute or until bananas are evenly coated and tender, basting occasionally with sauce.
Spoon bananas evenly into 4 dessert dishes; top with remaining sauce in skillet. Drizzle chocolate on top of bananas. Top each evenly with whipped topping.
1/3 firmly packed light brown sugar
1/3 cup sour cream
2 medium bananas, peeled
1/2 cup dry roasted peanuts
1/2 square semi-weet baking chocolate, melted
1/2 cup whipped topping, thawed
Melt butter in large skillet on medium heat. Add sugar; cook until melted, stirring occasionally. Reduce heat to low. Gradually add sour cream; cook 1 minute.
Cut bananas in half lengthwise and crosswise creating 4 half slices. Add banana slices, cut sides down, and peanuts to skillet. Cook 1 minute or until bananas are evenly coated and tender, basting occasionally with sauce.
Spoon bananas evenly into 4 dessert dishes; top with remaining sauce in skillet. Drizzle chocolate on top of bananas. Top each evenly with whipped topping.
Labels: desserts
