I cut this recipe in half and made it last night. I served it with steamed broccoli.....yummy!!!!!
Ingredients
4 large skinless boneless chicken breasts
4 tablespoons butter, melted, plus more for casserole
Kosher salt and freshly ground black pepper
6 ounces (about 8 slices) Swiss cheese
1 (10 3/4-ounce) can condensed cream of chicken soup
1/4 cup white wine
1 cup herb-flavored stuffing mix, crushed
Directions
Preheat the oven to 350 degrees F.
Add the chicken to a shallow buttered casserole and season with salt and pepper, to taste. Layer the cheese slices on top.
In a medium bowl, add the soup and the wine, season with salt and pepper and pour over the cheese. Sprinkle stuffing mix on top and drizzle with melted butter. Bake for 45 minutes. Remove from the oven and serve.
Wednesday, May 19, 2010
Tuesday, May 18, 2010
Twice Baked Potatoes
4 Russet Potatoes
4 oz cream cheese
1/8-1/4 cup sour cream
3 tbl diced chives
Salt/pepper
Paprika
Microwave potatoes (make sure to clean and poke holes in them with a fork prior to microwaving). I microwaved them for about 6 minutes.
Preheat oven to 425
Let potatoes cool a bit and then cut them in half (long ways). Scoop out the "meat" of the potato while leaving enough so they can stand up.
Mix/Mash, with an electric mixer all of the ingredients, minus the paprika. Spoon mashed potatoes back into the potato bowls. Sprinkle with paprika. Bake in a glass dish for about 15 minutes.
4 oz cream cheese
1/8-1/4 cup sour cream
3 tbl diced chives
Salt/pepper
Paprika
Microwave potatoes (make sure to clean and poke holes in them with a fork prior to microwaving). I microwaved them for about 6 minutes.
Preheat oven to 425
Let potatoes cool a bit and then cut them in half (long ways). Scoop out the "meat" of the potato while leaving enough so they can stand up.
Mix/Mash, with an electric mixer all of the ingredients, minus the paprika. Spoon mashed potatoes back into the potato bowls. Sprinkle with paprika. Bake in a glass dish for about 15 minutes.
Sunday, May 9, 2010
Turkey and Spinach Lasagna
1/2 lb ground turkey ( i buy a 1 lb pkg and freeze the other 1/2)
salt/pepper
6 no boil lasagna noodles
1 jar of your favorite tomato sauce
1/2 of a 15 oz tub of ricotta cheese
a huge hand full of raw spinach
1 egg
1/2 cup mozzarella cheese
Preheat oven to 425
Brown the turkey and season with salt and pepper
In a bowl, mix ricotta cheese egg and spinach
put a layer of tomato sauce on the bottom of a 8x8 or 9x9 pan
place 2 noodles down
top with the ricotta mixture
place 2 noodles on top
place meat mixture and pour some sauce
place 2 more noodles on top, pour the rest of the sauce and top with the mozzarella cheese
Bake in oven for 40 minutes
salt/pepper
6 no boil lasagna noodles
1 jar of your favorite tomato sauce
1/2 of a 15 oz tub of ricotta cheese
a huge hand full of raw spinach
1 egg
1/2 cup mozzarella cheese
Preheat oven to 425
Brown the turkey and season with salt and pepper
In a bowl, mix ricotta cheese egg and spinach
put a layer of tomato sauce on the bottom of a 8x8 or 9x9 pan
place 2 noodles down
top with the ricotta mixture
place 2 noodles on top
place meat mixture and pour some sauce
place 2 more noodles on top, pour the rest of the sauce and top with the mozzarella cheese
Bake in oven for 40 minutes
Friday, April 30, 2010
Cola Pot Roast
Pot Roast in the Crock Pot - Take II
I am in love love love with the crock pot. Last night I was in charge of bringing a main dish to my girl's dinner party. The girls are amazing in the kitchen and the bar is set high every meal with a new delicious main dish. Since I've been working from home, I thought a crock pot meal would make sense since I can set it in the morning and forget while I plug away at work. I found this recipe on a number of different websites and postings. It was a big hit last night.
1 pot roast (mine was 4 lbs)
1 envelope of Lipton's onion dip/soup
1 12 oz can of Coke (regular)
3 tbls ketchup (I added this)
salt and pepper
Lightly salt and pepper the roast and place in crock pot. Pour in onion package, soda and ketchup. Stir around and set on low all day. I had it in there for about 9 hours.
I am in love love love with the crock pot. Last night I was in charge of bringing a main dish to my girl's dinner party. The girls are amazing in the kitchen and the bar is set high every meal with a new delicious main dish. Since I've been working from home, I thought a crock pot meal would make sense since I can set it in the morning and forget while I plug away at work. I found this recipe on a number of different websites and postings. It was a big hit last night.
1 pot roast (mine was 4 lbs)
1 envelope of Lipton's onion dip/soup
1 12 oz can of Coke (regular)
3 tbls ketchup (I added this)
salt and pepper
Lightly salt and pepper the roast and place in crock pot. Pour in onion package, soda and ketchup. Stir around and set on low all day. I had it in there for about 9 hours.
Monday, April 26, 2010
Baked Macaroni and Cheese
This dish is really easy and very yummy. If you double it up, it would be a great thing to bring to pot lucks. You can also customize this dish with adding different veggies, cheese and spices.
I derived this recipe from www.chefandphotographer.blogspot.com.
1 egg
3/4 cup low fat sour cream
1/2 cup non fat or low fat milk
1/2 red and 1/2 yellow bell peppers diced (while the water boils saute with olive oil for a few minutes to soften up)
1 pinch of Cayenne pepper
1/2 tsp salt
1/4 tsp ground pepper
2 cups (8 oz) grated cheese- you can use all cheddar or your favorite cheese or a combination whatever you have on hand
4 1/2 cups elbow noodles cooked
1/2 cup dry bread crumbs
2 tbs melted butter or olive oil
pinch of salt, pepper, and paprika
Pre heat the oven to 350. While you boil the water and cook the pasta, in a bowl mix the egg through the ground pepper until mixed. Add in the cheese and mix, then fold in the cooked noodles. Spread into a greased 9x9 casserole pan and pat down to evenly fill the pan. In a small bowl, mix the bread crumbs, butter and salt, pepper, and paprika. Sprinkle over the pasta and cover the pan with foil. Bake for 30 minutes.
I derived this recipe from www.chefandphotographer.blogspot.com.
1 egg
3/4 cup low fat sour cream
1/2 cup non fat or low fat milk
1/2 red and 1/2 yellow bell peppers diced (while the water boils saute with olive oil for a few minutes to soften up)
1 pinch of Cayenne pepper
1/2 tsp salt
1/4 tsp ground pepper
2 cups (8 oz) grated cheese- you can use all cheddar or your favorite cheese or a combination whatever you have on hand
4 1/2 cups elbow noodles cooked
1/2 cup dry bread crumbs
2 tbs melted butter or olive oil
pinch of salt, pepper, and paprika
Pre heat the oven to 350. While you boil the water and cook the pasta, in a bowl mix the egg through the ground pepper until mixed. Add in the cheese and mix, then fold in the cooked noodles. Spread into a greased 9x9 casserole pan and pat down to evenly fill the pan. In a small bowl, mix the bread crumbs, butter and salt, pepper, and paprika. Sprinkle over the pasta and cover the pan with foil. Bake for 30 minutes.
Saturday, April 24, 2010
Coconut Cream Pie
Another lovely evening in the Valley with Shiri, Mark and dogs. I love bringing dessert to dinner and I think everyone knows it. So when I ask, what should we bring? I'm really saying, I'll bring dessert. I have been determined to make a coconut cream pie. I tried it a couple of months ago and I must have done something very wrong, because the cream did not thicken. It has been haunting me ever since. Last night --- victory! I produced a yummy - can I have thirds? cream pie. I did learn a very important lesson during the baking process. I do not make crusts. I took a class at William Sonoma on how to make pie crusts. You think that would have helped - no! Brian said my crust tasted like poop. It looked just as bad too (had cocoa powder in it). For $3 I got two frozen pie crusts that were good. Obviously not as good as homemade, but way way better than my homemade.
I can't remember which blog/Internet I found this recipe. My apologies for not giving credit where credit is due.
Coconut Filling: Adapted from the Tom Douglas’ Seattle Kitchen cookbook
For the coconut pastry cream:
2 cups milk (I used 2%)
2 cups sweetened shredded coconut
2 tsp vanilla extract
2 large eggs
1/2 cup plus 2 tablespoons sugar
3 tablespoons all-purpose flour
1/4 cup (1/2 stick) unsalted butter, softened
Whip Cream
2 cups heavy cream, chilled
1/3 cup sugar
1 teaspoon pure vanilla extract
1/2 cup sweetened coconut toasted for topping (400 degree oven, put coconut on cookie sheet and watch! Should only take a few minutes to toast up).
*The pie crust can be made a day ahead of time and stored at room temperate.
For the coconut pastry cream:
Combine the milk and coconut in a medium saucepan. Add the vanilla extract to the milk mixture. Place the saucepan over medium-high heat and stir occasionally until the mixture almost comes to a boil.
In a bowl, whisk together the eggs, sugar, and flour until well combined. Temper the eggs (to keep them from scrambling) by pouring about 1/3 cup of the scalded milk into the egg mixture while whisking. Then add the warmed egg mixture to the saucepan of milk and coconut. Whisk over medium-high heat until the pastry cream thickens and begins to bubble. Keep whisking until the mixture is very thick, 4 to 5 minutes more.
Remove the saucepan from the heat. Add the butter and whisk until it melts. Transfer the pastry cream to a bowl and place it over a bowl of ice water. Stir occasionally until it is cool. Place a piece of plastic wrap directly on the surface of the pastry cream to prevent a crust from forming and refrigerate until completely cold. The pastry cream will thicken as it cools. When the pastry cream is cold, fill the prebaked pie shell with it, smoothing the surface.
Top with whip cream and sprinkle toasted coconut.
I can't remember which blog/Internet I found this recipe. My apologies for not giving credit where credit is due.
Coconut Filling: Adapted from the Tom Douglas’ Seattle Kitchen cookbook
For the coconut pastry cream:
2 cups milk (I used 2%)
2 cups sweetened shredded coconut
2 tsp vanilla extract
2 large eggs
1/2 cup plus 2 tablespoons sugar
3 tablespoons all-purpose flour
1/4 cup (1/2 stick) unsalted butter, softened
Whip Cream
2 cups heavy cream, chilled
1/3 cup sugar
1 teaspoon pure vanilla extract
1/2 cup sweetened coconut toasted for topping (400 degree oven, put coconut on cookie sheet and watch! Should only take a few minutes to toast up).
*The pie crust can be made a day ahead of time and stored at room temperate.
For the coconut pastry cream:
Combine the milk and coconut in a medium saucepan. Add the vanilla extract to the milk mixture. Place the saucepan over medium-high heat and stir occasionally until the mixture almost comes to a boil.
In a bowl, whisk together the eggs, sugar, and flour until well combined. Temper the eggs (to keep them from scrambling) by pouring about 1/3 cup of the scalded milk into the egg mixture while whisking. Then add the warmed egg mixture to the saucepan of milk and coconut. Whisk over medium-high heat until the pastry cream thickens and begins to bubble. Keep whisking until the mixture is very thick, 4 to 5 minutes more.
Remove the saucepan from the heat. Add the butter and whisk until it melts. Transfer the pastry cream to a bowl and place it over a bowl of ice water. Stir occasionally until it is cool. Place a piece of plastic wrap directly on the surface of the pastry cream to prevent a crust from forming and refrigerate until completely cold. The pastry cream will thicken as it cools. When the pastry cream is cold, fill the prebaked pie shell with it, smoothing the surface.
Top with whip cream and sprinkle toasted coconut.
Friday, April 16, 2010
Cheese Tortellini with Mushroom Sauce
I love the Food Network. It combines two of my favorite things - tv and food. Another wonderful combination will be next week's Glee and songs from Madonna. I can hardly wait! Back to food. In last month's Food Network Magazine, I found a recipe from Chef Anne Burrell that looked very labor and time intensive - Ricotta-Taleggio Ravioli with Wild Mushroom Sauce. Hmmmm, looks good, but how can I make this Weeknight friendly?
Instead of making the ravioli from scratch (yeah right) I bought cheese tortellinis from Trader Joes. While the water boiled, I made the sauce. Brian is not usually a fan of tomato-less pasta sauces, but this one he LOVED. I made some changes to it, so if you are a true purest check out the real recipe on the food network website.
Extra-virgin olive oil, for drizzling
1 cup diced pancetta (used the entire package of diced pancetta from trader joes)
3 cloves garlic, smashed
1 cup each mushrooms sliced (Anne uses fancy wild mushrooms, but we are on a budget)
Kosher salt
1 1/2 cups chicken stock
3 tablespoons unsalted butter
1/2 cup grated parmigiano-reggiano cheese, plus more for garnish
1/4 cup chopped green onions
Drizzle olive oil into a large deep pan. Add the pancetta and garlic and place over medium-high heat. When the garlic is light brown and fragrant, discard it. When the pancetta is crisp, add the mushrooms, season with salt and saute until the mushrooms are soft and wilted, about 5 minutes. Pour in the chicken stock, add green onions, season with salt and cook until the sauce is reduced by half. Add the butter and cook, shaking the pan, until the sauce thickens and looks velvety. Season with salt, if necessary.
Add cooked pasta to sauce and serve with cheese.
Instead of making the ravioli from scratch (yeah right) I bought cheese tortellinis from Trader Joes. While the water boiled, I made the sauce. Brian is not usually a fan of tomato-less pasta sauces, but this one he LOVED. I made some changes to it, so if you are a true purest check out the real recipe on the food network website.
Extra-virgin olive oil, for drizzling
1 cup diced pancetta (used the entire package of diced pancetta from trader joes)
3 cloves garlic, smashed
1 cup each mushrooms sliced (Anne uses fancy wild mushrooms, but we are on a budget)
Kosher salt
1 1/2 cups chicken stock
3 tablespoons unsalted butter
1/2 cup grated parmigiano-reggiano cheese, plus more for garnish
1/4 cup chopped green onions
Drizzle olive oil into a large deep pan. Add the pancetta and garlic and place over medium-high heat. When the garlic is light brown and fragrant, discard it. When the pancetta is crisp, add the mushrooms, season with salt and saute until the mushrooms are soft and wilted, about 5 minutes. Pour in the chicken stock, add green onions, season with salt and cook until the sauce is reduced by half. Add the butter and cook, shaking the pan, until the sauce thickens and looks velvety. Season with salt, if necessary.
Add cooked pasta to sauce and serve with cheese.
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