2 Boneless Skinless Chicken Breasts
Cajun Seasoning
2 Slices of Pepper Jack Cheese
Cut a slit in the side of the chicken and stuff with cheese. Sprinkle Cajun seasoning (you can find in the spice aisle) and bbq.
We ate it with rice and steamed spinach.
Tuesday, August 10, 2010
Friday, August 6, 2010
Turkey Meatloaf with Red Pepper Sauce
Derived from Dave Liberman's Bubby's Turkey Meatloaf from Foodnetwork.com
Ingredients
Meatloaf:
2 pounds ground turkey
2 eggs
3 ounces tomato paste (1/2 of 1 small can, reserving rest for the sauce)
1 teaspoon salt
1/8 to 1/4 teaspoon cayenne pepper
1/2 cup plain bread crumbs
1 small onion, finely chopped
2 cloves garlic, pressed
a couple squirts of Worcestershire sauce
Red Pepper Sauce:
3 ounces tomato paste (from reserved 1/2 can)
1 small onion, roughly chopped
1 clove garlic, peeled
1 small red pepper, seeded, cored, and roughly chopped
3/4 cup water
1/2 teaspoon salt (maybe a little more depending on your taste)
15 grinds black pepper
Directions
Meatloaf:
Preheat oven to 350 degrees F.
In a large mixing bowl, mix together all the ingredients for the meatloaf and work together completely by hand until all ingredients are evenly distributed and the mixture is uniform. Place meat mixture into a 9 by 13-inch baking dish and shape into a loaf about 11 inches long and 4 inches wide. It is important to form it like this so that it cooks evenly throughout. The loaf should be in the middle of the pan with room on both sides for the sauce to pool.
Red Pepper Sauce:
Place all ingredients in a blender or food processor and puree until smooth. Cover the meatloaf with the sauce and allow excess sauce to pool around the meatloaf. Cover pan with aluminum foil but avoid contact with meat loaf by leaving at least a couple inches of space between the top of the meatloaf and the foil. Bake for 45 minutes, then uncover and bake 45 minutes longer. Let rest for 15 minutes before cutting and serving.
Ingredients
Meatloaf:
2 pounds ground turkey
2 eggs
3 ounces tomato paste (1/2 of 1 small can, reserving rest for the sauce)
1 teaspoon salt
1/8 to 1/4 teaspoon cayenne pepper
1/2 cup plain bread crumbs
1 small onion, finely chopped
2 cloves garlic, pressed
a couple squirts of Worcestershire sauce
Red Pepper Sauce:
3 ounces tomato paste (from reserved 1/2 can)
1 small onion, roughly chopped
1 clove garlic, peeled
1 small red pepper, seeded, cored, and roughly chopped
3/4 cup water
1/2 teaspoon salt (maybe a little more depending on your taste)
15 grinds black pepper
Directions
Meatloaf:
Preheat oven to 350 degrees F.
In a large mixing bowl, mix together all the ingredients for the meatloaf and work together completely by hand until all ingredients are evenly distributed and the mixture is uniform. Place meat mixture into a 9 by 13-inch baking dish and shape into a loaf about 11 inches long and 4 inches wide. It is important to form it like this so that it cooks evenly throughout. The loaf should be in the middle of the pan with room on both sides for the sauce to pool.
Red Pepper Sauce:
Place all ingredients in a blender or food processor and puree until smooth. Cover the meatloaf with the sauce and allow excess sauce to pool around the meatloaf. Cover pan with aluminum foil but avoid contact with meat loaf by leaving at least a couple inches of space between the top of the meatloaf and the foil. Bake for 45 minutes, then uncover and bake 45 minutes longer. Let rest for 15 minutes before cutting and serving.
Wednesday, August 4, 2010
Mustard Parm Chicken - updated
I made an oldie but goodie last night. I think this is listed under 2009, but this time I kicked it up a bit adding more flavor and spice to the dry ingredients.
2 boneless skinless chicken breasts
1/2 stick of butter
1-2 cloves of fresh garlic
1/2 Tbl dry mustard
A few shakes of worchestire sauce
1 tbl paprika * (new)
1 pinch cayenne pepper * (new)
1/2 cup bread crumbs
1/2 cup grated Parmesan cheese
Preheat oven to 350 degrees
Melt butter in frying pan and add garlic, dry mustard and worchestire sauce. Bring to a simmer.
In a bowl combine bread crumbs with Parmesan cheese, paprika and cayenne.
Coat the chicken in the butter sauce and roll in the dry mixture. Place in baking pan and pour any remaining butter over the chicken. Bake for 30-40 minutes in a covered dish - check chicken.
Serve with steamed broccoli and rice pilaf (trader joes). Start rice when you put the chicken in the oven.
2 boneless skinless chicken breasts
1/2 stick of butter
1-2 cloves of fresh garlic
1/2 Tbl dry mustard
A few shakes of worchestire sauce
1 tbl paprika * (new)
1 pinch cayenne pepper * (new)
1/2 cup bread crumbs
1/2 cup grated Parmesan cheese
Preheat oven to 350 degrees
Melt butter in frying pan and add garlic, dry mustard and worchestire sauce. Bring to a simmer.
In a bowl combine bread crumbs with Parmesan cheese, paprika and cayenne.
Coat the chicken in the butter sauce and roll in the dry mixture. Place in baking pan and pour any remaining butter over the chicken. Bake for 30-40 minutes in a covered dish - check chicken.
Serve with steamed broccoli and rice pilaf (trader joes). Start rice when you put the chicken in the oven.
Wednesday, July 28, 2010
Smoked Gouda Mac with Leeks and Bacon
I love leeks, I love bacon, I love cheese, I love pasta.
This is by far not a healthy meal, but a yummy one.
2 Leeks, lighter green parts sliced and chopped (make sure they are cleaned well)
1/4 lb bacon diced
1/2 lb smoked Gouda grated
1/4 cup mozzarella cheese grated
1/8 cup flour
1 cup milk
1 tbs Dijon mustard
Small squirt of ketchup (optional)
a couple shakes of Tabasco
1/2 lb elbow noodles
salt/pepper
Cook the bacon until crisp over the stove and transfer to a paper plate with paper towels when done. Leave the bacon fat in the pan (not a lot, just enough to saute the leeks).
Start boiling the water for the pasta and cook according to package while you make the leeks and cheese sauce.
Saute leeks for about 8 minutes or until soft. Season with salt/pepper.
Remove leeks and place with cooked bacon. Add flour and milk and whisk to eliminate flour clumps. Cook on low/medium for a couple of minutes. Add cheese and melt. Add leeks, bacon, hot sauce, ketchup and Dijon and stir.
Add cooked pasta to cheese sauce and serve.
This is by far not a healthy meal, but a yummy one.
2 Leeks, lighter green parts sliced and chopped (make sure they are cleaned well)
1/4 lb bacon diced
1/2 lb smoked Gouda grated
1/4 cup mozzarella cheese grated
1/8 cup flour
1 cup milk
1 tbs Dijon mustard
Small squirt of ketchup (optional)
a couple shakes of Tabasco
1/2 lb elbow noodles
salt/pepper
Cook the bacon until crisp over the stove and transfer to a paper plate with paper towels when done. Leave the bacon fat in the pan (not a lot, just enough to saute the leeks).
Start boiling the water for the pasta and cook according to package while you make the leeks and cheese sauce.
Saute leeks for about 8 minutes or until soft. Season with salt/pepper.
Remove leeks and place with cooked bacon. Add flour and milk and whisk to eliminate flour clumps. Cook on low/medium for a couple of minutes. Add cheese and melt. Add leeks, bacon, hot sauce, ketchup and Dijon and stir.
Add cooked pasta to cheese sauce and serve.
Friday, July 16, 2010
Zucchini Couscous
My friend Vivian was kind enough to bring me a zucchini from her garden. This zucchini was HUGE!!!! I used it in lasagna one night and then in couscous.
Zucchini Couscous
2 cups couscous (I got mine from Trader Joe's)
2 cups chicken stock
1 zucchini diced or sliced
2 shallots diced
olive oil
salt and pepper
While you bring chicken stock to a boil, saute the shallots and zucchini with olive oil, salt and pepper. Once the chicken stock is boiling, add the couscous, turn off the heat and cover for 5 minutes. Fluff with a fork and add the veggies. Season with more salt and pepper to taste.
Easy summer side dish that doesn't require the oven!
Zucchini Couscous
2 cups couscous (I got mine from Trader Joe's)
2 cups chicken stock
1 zucchini diced or sliced
2 shallots diced
olive oil
salt and pepper
While you bring chicken stock to a boil, saute the shallots and zucchini with olive oil, salt and pepper. Once the chicken stock is boiling, add the couscous, turn off the heat and cover for 5 minutes. Fluff with a fork and add the veggies. Season with more salt and pepper to taste.
Easy summer side dish that doesn't require the oven!
Tuesday, June 22, 2010
A's Big Salad
It is getting hot here in the Valley. I love love love summer, but I hate turning the oven on. Last night, we had a big salad for dinner. It was very satisfying and healthy. I think we may have to throw this into the summer dinner rotation.
1 can corn
1 can black beans
1 cucumber diced
2 Roma tomatoes diced
1 small can olives sliced
1/2 head of broccoli chopped
1 avocado diced
Handful of washed spinach
Handful of crushed (not crumbs) corn chips
Your favorite salad dressing (use individually so you can keep the left overs for lunch)
1 can corn
1 can black beans
1 cucumber diced
2 Roma tomatoes diced
1 small can olives sliced
1/2 head of broccoli chopped
1 avocado diced
Handful of washed spinach
Handful of crushed (not crumbs) corn chips
Your favorite salad dressing (use individually so you can keep the left overs for lunch)
Friday, June 18, 2010
Brian's Pasta
Last night we were going to make the smoked Gouda roasted veggie pasta. I went to the gym and came home to Brian's creation. It was so yummy --- maybe Brian needs a blog and I need to go to the gym more often.
1 jar pasta sauce
1/2 bag of fresh spinach
1 zucchini
1/2 bag of fresh mushrooms
1/2 cup shredded smoked Gouda cheese
sprinkle of grated Parmesan cheese
1 bag of penne pasta
1/2 lb ground turkey
salt pepper
1 tsp Italian seasoning
1/2 tsp garlic powder
Preheat oven to 375
A lot of multi tasking:
Boil water and make pasta
In a sauce pan - saute the veggies with olive oil and some salt until soft.
In a separate pan cook turkey and season with Italian seasoning,garlic powder, salt and pepper.
In a 9x13 dish combine cooked pasta, veggies, turkey and sauce. Top with cheese (Gouda and Parmesan) and bake for 15 minutes or until cheese melts and sauce is warm.
1 jar pasta sauce
1/2 bag of fresh spinach
1 zucchini
1/2 bag of fresh mushrooms
1/2 cup shredded smoked Gouda cheese
sprinkle of grated Parmesan cheese
1 bag of penne pasta
1/2 lb ground turkey
salt pepper
1 tsp Italian seasoning
1/2 tsp garlic powder
Preheat oven to 375
A lot of multi tasking:
Boil water and make pasta
In a sauce pan - saute the veggies with olive oil and some salt until soft.
In a separate pan cook turkey and season with Italian seasoning,garlic powder, salt and pepper.
In a 9x13 dish combine cooked pasta, veggies, turkey and sauce. Top with cheese (Gouda and Parmesan) and bake for 15 minutes or until cheese melts and sauce is warm.
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