Prep: 15 min; Cook: 20 min
Serves 4 - 6
This is a streamlined recipe - it is easy to make, goes with almost anything and is a treat.
2 large whole boneless skinless chicken breasts (about 1 - 1 1/2 pounds total)
2 cups dry bread crumbs (can be seasoned with grated Parmesan cheese, if desired) - you can also use plain flour
2 tablespoons extra-virgin olive oil, or cooking oil of your choice
2 tablespoons unsalted butter
2 cups Italian tomato sauce like plain tomato sauce, or tomato sauce with oregano (or use your favorite prepared sauce)
1/2 pound fresh mozzarella cheese, thinly sliced or grated
Salt and freshly ground black pepper to taste
Equipment: Skillet, oven-proof dish; oven with broiler.
Directions:
TRIM and carefully slice the chicken breasts in half.
OPTIONAL, for thinner cutlets: with the flat side of a cleaver or a heavy skillet (you can also use a roller or even a wine bottle), pound or roll the chicken breasts between two sheets of plastic wrap to the desired thickness (usually about 1/4").
SPREAD the bread crumbs on a flat plate.
PREHEAT oven to 400 degrees F.
SET the tomato sauce on low heat to warm (it will spread more easily).
THOROUGLY coat cutlets with bread crumbs (press down firmly while coating with bread crumbs).
ON medium-high heat, melt the butter with the olive oil. Sautee the breaded cutlets until they are deep golden brown on both sides. Remove to paper towel spread over old newspaper to drain.
PLACE 1/2 cup of the warm tomato sauce in the bottom of a baking dish large enough to hold the cutlets in one layer. Add the cooked cutlets to the baking dish; cover with the rest of the tomato sauce of the warm tomato sauce and the sliced/grated mozzarella.
COOK the chicken parmesan in the oven for ten minutes. If the cheese has not melted/browned you can slip it under the broiler for a minute or so - keep an eye on it so the cheese does not burn.
VARIATION: For a thicker 'crust' bread the cutlets by dipping them first in flour, then in a beaten, raw egg before the breadcrumbs and sauteeing, which gives a thicker crust. You will want to move each one to the hot skillet when breaded so they don't get soggy.
SERVE with grated Parmesan cheese. Goes great with a side of pasta and a green salad and or French/Italian bread, or garlic bread.
Monday, September 8, 2008
Peanut Butter Rice Krispie Bars - from Nyree
Ingredients:
6 cups Rice Crispy cereal
1 bag of white marshmallows (I use the small sized marshmallows –easier to melt and mix)
3 tbl butter
1 cup chocolate chips (can substitute in butterscotch chips for different flavor)
3/4 cup peanut butter (you can eliminate this if there is a peanut allergy, just add another 1/2 cup of choco chips in that case)
Non-stick cooking spray (or just some more butter)
Directions:
Melt the butter in a no-stick pan and add the whole bag of marshmallows. Stir over a medium heat until the marshmallows have completety melted. Add the cereal and mix well. Pour the mixture into a 9x13 pan that has been greased/sprayed/buttered. Use a ziplock sandwich bag or waxed paper and smoosh the mixture until it’s flattened.
While that is starting to cool, heat up the chocolate chips and peanut butter (honestly the original recipe said to heat on the stove, but you have to have that pot where you can put water in the bottom and it has a 2nd pot that is removable –can’t remember it’s name— well, I don’t have one of those… so….) I melt them in the microwave. Depending on the strength of your microwave depends on how long it takes to nuke them. My old microwave would take about 7-9 minutes on a medium level. My new microwave can do it in 4-6 mins on a medium level. In a microwavable bowl put in the choco chips in for a couple minutes, take them out and stir up. You may have to do this once or twice to start getting them at that really gooey and melty consistency. Then you add the peanut butter, mix, and nuke again for another couple of minutes. Do not cook the PB for too long, otherwise it smells like it’s burning (not fun), so you want to add that as close to the end as possible. Once that mixture is pretty smooth (and usually fairly hot –so watch out!) slather over the rice crispy mixture in the pan. Take a knife or spatula and smooth out.
Normally I would cover and pop this whole thing into the frig and let it cool for a few hours before cutting it up into the bars. I have also seen other family members cut it up while the chocolate was still setting (like 15 mins later) and serve it while the chocolate is still kinda gooey. I hate that kind of mess so I let it set in the frig.
Depending on the size of the bars cut, serves anywhere from 12 – 24 people.
6 cups Rice Crispy cereal
1 bag of white marshmallows (I use the small sized marshmallows –easier to melt and mix)
3 tbl butter
1 cup chocolate chips (can substitute in butterscotch chips for different flavor)
3/4 cup peanut butter (you can eliminate this if there is a peanut allergy, just add another 1/2 cup of choco chips in that case)
Non-stick cooking spray (or just some more butter)
Directions:
Melt the butter in a no-stick pan and add the whole bag of marshmallows. Stir over a medium heat until the marshmallows have completety melted. Add the cereal and mix well. Pour the mixture into a 9x13 pan that has been greased/sprayed/buttered. Use a ziplock sandwich bag or waxed paper and smoosh the mixture until it’s flattened.
While that is starting to cool, heat up the chocolate chips and peanut butter (honestly the original recipe said to heat on the stove, but you have to have that pot where you can put water in the bottom and it has a 2nd pot that is removable –can’t remember it’s name— well, I don’t have one of those… so….) I melt them in the microwave. Depending on the strength of your microwave depends on how long it takes to nuke them. My old microwave would take about 7-9 minutes on a medium level. My new microwave can do it in 4-6 mins on a medium level. In a microwavable bowl put in the choco chips in for a couple minutes, take them out and stir up. You may have to do this once or twice to start getting them at that really gooey and melty consistency. Then you add the peanut butter, mix, and nuke again for another couple of minutes. Do not cook the PB for too long, otherwise it smells like it’s burning (not fun), so you want to add that as close to the end as possible. Once that mixture is pretty smooth (and usually fairly hot –so watch out!) slather over the rice crispy mixture in the pan. Take a knife or spatula and smooth out.
Normally I would cover and pop this whole thing into the frig and let it cool for a few hours before cutting it up into the bars. I have also seen other family members cut it up while the chocolate was still setting (like 15 mins later) and serve it while the chocolate is still kinda gooey. I hate that kind of mess so I let it set in the frig.
Depending on the size of the bars cut, serves anywhere from 12 – 24 people.
Monday, August 18, 2008
Cabbage Chicken Salad - from Gina
This is one of my favorites...fast, inexpensive, and tasty! The cabbage also gives it some nutritional value. :)
1 head cabbage
1/4 cup oil
1/4 cup vinegar
salt and pepper
2 chicken breasts
1 package chicken ramen
2 packages ramen seasoning (buy 2 pkgs of ramen--use both seasoning packets, but only one of the noodle packages)
2 cups water
1 tablespoon vegetable oil
1 tablespoon butter
1. Add oil, vinegar, salt and pepper to cabbage. Mix together.
2. Dredge chicken in flour and 1 seasoning packet. Stir fry.
3. Heat water to boiling. Add ramen. Stir 2 minutes. Add last seasoning packet.
4. Pour noodles and chicken over cabbage.
1 head cabbage
1/4 cup oil
1/4 cup vinegar
salt and pepper
2 chicken breasts
1 package chicken ramen
2 packages ramen seasoning (buy 2 pkgs of ramen--use both seasoning packets, but only one of the noodle packages)
2 cups water
1 tablespoon vegetable oil
1 tablespoon butter
1. Add oil, vinegar, salt and pepper to cabbage. Mix together.
2. Dredge chicken in flour and 1 seasoning packet. Stir fry.
3. Heat water to boiling. Add ramen. Stir 2 minutes. Add last seasoning packet.
4. Pour noodles and chicken over cabbage.
Beef & Pea Pods - from Nyree
Serves 4
3/4 lb Beef top round steak, thinly sliced - (I found Cub has some pre-sliced “stir fry” meat that works great too!)
3 tb Soy sauce (or just a couple shakes of salt work also)
1 ts cooking oil (or butter)
2 tb vinegar
2 tb warm water
3 ts Cornstarch dissolved in 1/3 cups of water
1 pk Fresh pea pods 8-10 ounces
(I know a couple ingredients have been taken out because I don’t like them…. I think like 1 clove of garlic and green onions and regular onions and some ginger. Mainly for extra flavor. But you can put them back in depending on how much you like them)
Preparation:
1. In a mixing bowl combine beef strips, soy sauce, vinegar. Stir and mix well. Set aside to marinate while you prepare your peapods.
3. Over high heat, add 1 tablespoon of oil. When oil is hot, add the beef. Stir-fry quickly for 2 minutes. Do not overcook or the beef will become tough. Add 1 tsp of rice wine and 2 tsps of soy sauce.
3. Stir in peapod. Covered and cook on high heat for 1 to 2 minutes. Remove cover, add 2 tb warm water. Mix well, add more soy sauce if necessary.
4. Stir in cornstarch mixture and mix well. Serve over hot cooked rice.
---OR---
A 2nd way to cook it (they have both worked):
Preparation:
1) Combine beef, soy sauce, rice wine and vinegar in bowl, set aside and prepare fresh peapods.
2) Mix up cornstarch mixture.
3) Over a medium/high heat, add 1 tablespoon of oil, warm, and then add the beef. Let the beef cook for several minutes until it cooked (or almost cooked), then add the cornstarch mixture & the peapods and mix well.
4) Cover, and turn the heat down to a medium or a medium low and let it all slow cook for 15-20 minutes.
Serve over rice.
As for rice – Uncle Ben’s 5 minute rice is good for the 1st way to cook everything. But I own a rice cooker, and with cooking everything the 2nd way I usually set the rice up before I start making the meal so it all gets done around the same time.
3/4 lb Beef top round steak, thinly sliced - (I found Cub has some pre-sliced “stir fry” meat that works great too!)
3 tb Soy sauce (or just a couple shakes of salt work also)
1 ts cooking oil (or butter)
2 tb vinegar
2 tb warm water
3 ts Cornstarch dissolved in 1/3 cups of water
1 pk Fresh pea pods 8-10 ounces
(I know a couple ingredients have been taken out because I don’t like them…. I think like 1 clove of garlic and green onions and regular onions and some ginger. Mainly for extra flavor. But you can put them back in depending on how much you like them)
Preparation:
1. In a mixing bowl combine beef strips, soy sauce, vinegar. Stir and mix well. Set aside to marinate while you prepare your peapods.
3. Over high heat, add 1 tablespoon of oil. When oil is hot, add the beef. Stir-fry quickly for 2 minutes. Do not overcook or the beef will become tough. Add 1 tsp of rice wine and 2 tsps of soy sauce.
3. Stir in peapod. Covered and cook on high heat for 1 to 2 minutes. Remove cover, add 2 tb warm water. Mix well, add more soy sauce if necessary.
4. Stir in cornstarch mixture and mix well. Serve over hot cooked rice.
---OR---
A 2nd way to cook it (they have both worked):
Preparation:
1) Combine beef, soy sauce, rice wine and vinegar in bowl, set aside and prepare fresh peapods.
2) Mix up cornstarch mixture.
3) Over a medium/high heat, add 1 tablespoon of oil, warm, and then add the beef. Let the beef cook for several minutes until it cooked (or almost cooked), then add the cornstarch mixture & the peapods and mix well.
4) Cover, and turn the heat down to a medium or a medium low and let it all slow cook for 15-20 minutes.
Serve over rice.
As for rice – Uncle Ben’s 5 minute rice is good for the 1st way to cook everything. But I own a rice cooker, and with cooking everything the 2nd way I usually set the rice up before I start making the meal so it all gets done around the same time.
Rocky Road Crescent Bars - from Kathy
1 can 8oz Pillsbury refrigerated crescent dinner rolls
1 package (8oz) cream cheese, softened
1/2 cup sugar
3/4 cup peanut butter
1/2 cup light corn syrup
1 teaspoon vanilla
1 egg
1 1/2 cup miniature marshmallows
3/4 cup salted peanuts, chopped
1 bag (6oz) semisweet chocolate chips (1cup)
1. Heat oven to 375. Unroll dough and separate into 2 long rectangles. Place in ungreased 15x10x1-inch pan or 13x9-inch pan; press over bottom of pan to form crust. Press edges and perforation to seal.
2. In medium bowl, mix cream cheese, sugar and peanut butter until smooth. Add corn syrup, vanilla and egg; blend well. Pour peanut butter mixture over crust. Sprinkle with marshmallows, peanuts, and chocolate chips.
3. Bake 18-22 minutes (15x10x1-inch pan), or 25 to 30 min (13x9-inch pan) or until filling is puffed and edges are deep golden brown. Cool completely, about 1 hour. Cut into 9 rows by 4.
These are not as hard to make as they look and are delicious!
1 package (8oz) cream cheese, softened
1/2 cup sugar
3/4 cup peanut butter
1/2 cup light corn syrup
1 teaspoon vanilla
1 egg
1 1/2 cup miniature marshmallows
3/4 cup salted peanuts, chopped
1 bag (6oz) semisweet chocolate chips (1cup)
1. Heat oven to 375. Unroll dough and separate into 2 long rectangles. Place in ungreased 15x10x1-inch pan or 13x9-inch pan; press over bottom of pan to form crust. Press edges and perforation to seal.
2. In medium bowl, mix cream cheese, sugar and peanut butter until smooth. Add corn syrup, vanilla and egg; blend well. Pour peanut butter mixture over crust. Sprinkle with marshmallows, peanuts, and chocolate chips.
3. Bake 18-22 minutes (15x10x1-inch pan), or 25 to 30 min (13x9-inch pan) or until filling is puffed and edges are deep golden brown. Cool completely, about 1 hour. Cut into 9 rows by 4.
These are not as hard to make as they look and are delicious!
Mexi-Corn Dip - from Lindsay
(2) 8 oz bars of cream cheese
(1) can Green Giant Mexi-Corn (do not drain)
(1) small can chopped black olives
(1) red pepper (diced)
Jalapenos (diced- to taste)
Mix everything together and eat with your favorite chips.
(1) can Green Giant Mexi-Corn (do not drain)
(1) small can chopped black olives
(1) red pepper (diced)
Jalapenos (diced- to taste)
Mix everything together and eat with your favorite chips.
Monday, August 4, 2008
Tuna Cakes - from Gina
Stovetop stuffing and tuna sound like a really weird combination...but it's so good! Salmon can be substituted for the tuna.
Prep Time: 10 min
Total Time: 26 min
Makes: 6 servings, two tuna cakes each
2 cans (6 oz. each) light tuna in water, drained, flaked 1 pkg.
(6 oz.) Stovetop stuffing mix for chicken
1 cup shredded mild cheddar cheese
1/2 cup shredded carrots
1/3 cup mayonnaise
2 Tbsp. sweet pickle relish
3/4 cup water
MIX all ingredients. Cover and refrigerate 10 min (or as long as 1 hour).
HEAT large nonstick skillet sprayed with cooking spray on medium heat. For each tuna cake, shape 1/3 cup lightly packed tuna mixture into patty. Add patties to skillet in batches.
COOK 3 min. on each side or until golden brown on both sides, turning over carefully.
A couple more suggestions:
Save 60 calories and 8 grams of fat per serving by preparing as directed with 2% milk reduced fat cheddar cheese and light mayonnaise.
Other substitutions: Substitute 1 cup shredded part-skim mozzarella cheese, 1/2 cup chopped green onions and 1 Tbsp. lemon juice for the cheddar cheese, carrots and pickle relish.
Prep Time: 10 min
Total Time: 26 min
Makes: 6 servings, two tuna cakes each
2 cans (6 oz. each) light tuna in water, drained, flaked 1 pkg.
(6 oz.) Stovetop stuffing mix for chicken
1 cup shredded mild cheddar cheese
1/2 cup shredded carrots
1/3 cup mayonnaise
2 Tbsp. sweet pickle relish
3/4 cup water
MIX all ingredients. Cover and refrigerate 10 min (or as long as 1 hour).
HEAT large nonstick skillet sprayed with cooking spray on medium heat. For each tuna cake, shape 1/3 cup lightly packed tuna mixture into patty. Add patties to skillet in batches.
COOK 3 min. on each side or until golden brown on both sides, turning over carefully.
A couple more suggestions:
Save 60 calories and 8 grams of fat per serving by preparing as directed with 2% milk reduced fat cheddar cheese and light mayonnaise.
Other substitutions: Substitute 1 cup shredded part-skim mozzarella cheese, 1/2 cup chopped green onions and 1 Tbsp. lemon juice for the cheddar cheese, carrots and pickle relish.
Apple Berry Salsa with Cinnamon Chips - from Beth
I usually use more strawberries and less apple and I make LOTS more of the chips.
Cinnamon Chips
4 - 7" inch tortillas
1 T sugar
1/2 tsp ground cinnamon
Salsa
2 medium Granny Smith apples
1 c strawberries, sliced
1 kiwi, peeled and chopped
1 small orange
2 T packed brown sugar
2 T apple jelly
Preheat oven to to 400 F. For cinnamon chips, lightly spray tortillas with water. Combine the cinnamon and sugar, sprinkle over tortillas. Cut each tortillas into 8 wedges, place in single layer on cookie sheet. Bake 8-10 minutes or until lightly browned and crisp. Remove to rack, cool completely.
For salsa, peel, core and slice apples. Cut apples into quarters, chop. Chop strawberries. Chop kiwi. Place fruit in bowl. Zest orange. Juice orange. Add orange zest, orange juice, brown sugar and apple jelly to fruit mixture; mix gently. Serve with cinnamon chips.
Cinnamon Chips
4 - 7" inch tortillas
1 T sugar
1/2 tsp ground cinnamon
Salsa
2 medium Granny Smith apples
1 c strawberries, sliced
1 kiwi, peeled and chopped
1 small orange
2 T packed brown sugar
2 T apple jelly
Preheat oven to to 400 F. For cinnamon chips, lightly spray tortillas with water. Combine the cinnamon and sugar, sprinkle over tortillas. Cut each tortillas into 8 wedges, place in single layer on cookie sheet. Bake 8-10 minutes or until lightly browned and crisp. Remove to rack, cool completely.
For salsa, peel, core and slice apples. Cut apples into quarters, chop. Chop strawberries. Chop kiwi. Place fruit in bowl. Zest orange. Juice orange. Add orange zest, orange juice, brown sugar and apple jelly to fruit mixture; mix gently. Serve with cinnamon chips.
Special K Bars - from Anni
6 cups special k cereal
1 cup white sugar
1 cup light corn syrup
1 1/2 cups peanut butter
1/2 bag semi sweet chocolate chips
1/2 bag butterscotch (or peanut butter) chips
In a sauce pan put in the corn syrup, and sugar, stir togethter and bring slowly to a boil.
When it starts to boil take off the heat and add the peanut butter. Mix this together until all combined and smooth.
Immediately stir into the special k in a large bowl, when all mixed pour and slightly flatten into a 9x13 cake pan.
In a small pan or (double boiler if you have it, or microwave-i've never used it but have been told it works) melt the chocolate chips, and butterscotch or peanut butter chips together and pour on top of the bars.
You can play with the recipe some- I probably use extra peanut butter and extra chocolate chips for the top but the basic ingredients and amounts work very well.
I like to put them in the refrigerator, it makes them chewy/cruchy (most people like them room temperature).
1 cup white sugar
1 cup light corn syrup
1 1/2 cups peanut butter
1/2 bag semi sweet chocolate chips
1/2 bag butterscotch (or peanut butter) chips
In a sauce pan put in the corn syrup, and sugar, stir togethter and bring slowly to a boil.
When it starts to boil take off the heat and add the peanut butter. Mix this together until all combined and smooth.
Immediately stir into the special k in a large bowl, when all mixed pour and slightly flatten into a 9x13 cake pan.
In a small pan or (double boiler if you have it, or microwave-i've never used it but have been told it works) melt the chocolate chips, and butterscotch or peanut butter chips together and pour on top of the bars.
You can play with the recipe some- I probably use extra peanut butter and extra chocolate chips for the top but the basic ingredients and amounts work very well.
I like to put them in the refrigerator, it makes them chewy/cruchy (most people like them room temperature).
Chicken and Cranberry Pasta Salad - from Sue
sorry, the bottom got cut off...
"ingredients, refrigerate overnight."
Thursday, July 24, 2008
Caramel Rice Krispie Bars - from Mary
(1) 16 oz bag soft caramels (I like the werthers)
(1) 16 oz marshmallows
1 small can sweetened condensed milk
1 pound of butter
(1) 15.5 oz rice crispies (I didn’t see they made this size so bought an 18 oz box and estimated)
Melt butter, caramel and sweetened condensed milk…add marshmallows and melt… mix with rice crispies.
This recipe makes two 9 x 13 pans.
(1) 16 oz marshmallows
1 small can sweetened condensed milk
1 pound of butter
(1) 15.5 oz rice crispies (I didn’t see they made this size so bought an 18 oz box and estimated)
Melt butter, caramel and sweetened condensed milk…add marshmallows and melt… mix with rice crispies.
This recipe makes two 9 x 13 pans.
Tuesday, July 22, 2008
Greek Spaghetti - from Sue
Our family's favorite pasta dish!
Cooked spaghetti (about ½ package)
Jar of Spaghetti Sauce (we like Archer Farm’s 4 cheese – it goes with everything)
Marinated Artichoke Hearts (to taste – make sure they’re marinated though)
Jar of Capers (to taste)
Package of Crumbled Feta Cheese
Olives – whatever your family likes (we prefer to just use black, but if you don’t like capers, throw in some marinated green olives for flavor)
Arrange your spaghetti as usual, and use the other ingredients for toppings. The Greek ingredients really change up an old-fashioned dish.
Cooked spaghetti (about ½ package)
Jar of Spaghetti Sauce (we like Archer Farm’s 4 cheese – it goes with everything)
Marinated Artichoke Hearts (to taste – make sure they’re marinated though)
Jar of Capers (to taste)
Package of Crumbled Feta Cheese
Olives – whatever your family likes (we prefer to just use black, but if you don’t like capers, throw in some marinated green olives for flavor)
Arrange your spaghetti as usual, and use the other ingredients for toppings. The Greek ingredients really change up an old-fashioned dish.
Monday, July 21, 2008
Sugar Free Low Carb Cheesecake - from Nyree
For people who are a little health conscious, but yet can't resist....
Butter (I usually use a stick, but not all of it)
½ cup sliced almonds
Cinnamon
4-8 oz. pkgs cream cheese-room temperature
2 cups Splenda
7 eggs-room temperature
1 Tablespoon of vanilla
Pinch of salt
½ cup sour cream
Preheat oven to 350 degrees.
Heavily butter bottom of spring form pan, lightly butter sides (this is why I really don't know how much butter -you just butter it until it's covered. If you don't want the butter to get your hands all icky, keep it in the wrapper, or wrap it in waxed paper.)
Spread almonds along bottom, sprinkle with cinnamon.
Mix cream cheese and Splenda. Add eggs one at a time, beating well after each addition. Add vanilla, salt, sour cream; mix thoroughly, scraping bottom and sides of bowl.
Pour into pan. Bake for 45-60 minutes.
Chill until set.
Butter (I usually use a stick, but not all of it)
½ cup sliced almonds
Cinnamon
4-8 oz. pkgs cream cheese-room temperature
2 cups Splenda
7 eggs-room temperature
1 Tablespoon of vanilla
Pinch of salt
½ cup sour cream
Preheat oven to 350 degrees.
Heavily butter bottom of spring form pan, lightly butter sides (this is why I really don't know how much butter -you just butter it until it's covered. If you don't want the butter to get your hands all icky, keep it in the wrapper, or wrap it in waxed paper.)
Spread almonds along bottom, sprinkle with cinnamon.
Mix cream cheese and Splenda. Add eggs one at a time, beating well after each addition. Add vanilla, salt, sour cream; mix thoroughly, scraping bottom and sides of bowl.
Pour into pan. Bake for 45-60 minutes.
Chill until set.
Buffalo Chicken Dip - from Lindsay
1- 8 oz bar of cream cheese
1 cup Ranch dressing
16 oz. canned chicken
¾ bottle of Franks Red Hot Buffalo Wing Sauce
1 ½ cup cheddar cheese
Mix everything together and enjoy with tortilla chips!
Chicken with Roast Lemons and Green Olives - from Gina
Serving Size : 4 Categories : Poultry
2 lemons -- washed, ends trimmed, cut into 12 1/2-inch slices
2 teaspoons lemon juice -- from a 3rd lemon
coarse salt
ground pepper
1/4 cup all-purpose flour
1 tablespoon all-purpose flour
4 chicken breast halves
3 tablespoons olive oil
5 cloves garlic -- minced
1/4 cup dry white wine
1 cup reduced-sodium chicken broth -- canned
1/2 cup Sicilian or Spanish olives -- pitted and thinly sliced
1/4 cup flat leaf parsley -- chopped
Preheat oven to 325 degrees. Line a baking sheet with parchment paper. Arrange lemon slices in a single layer on paper; sprinkle with pepper. Roast, turning slices over halfway through, until lightly browned around edges, 25 to 30 min. Set aside.
After lemons have roasted 20 min, place 1/4 cup flour in a shallow bowl. Season chicken with salt and pepper; coat with flour, shaking off excess. In a large skillet, heat oil over medium-high. Add chicken and cook until browned, 3 to 4 min per side; remove and set aside.
Add garlic to skillet; cook 30 seconds. Add wine and cook, scraping up browned bits from bottom, until reduced by half, about 1 min. Whisk in remaining tablespoon flour; cook until just starting to brown, about 30 seconds. Add 1/4 cup broth, whisking until combined. Add remaining broth, olives, zest, and lemon juice. Return chicken to skillet. Bring to a boil, reduce to a simmer, and cook, turning chicken once, until opaque throughout, 8 to 10 min. Add roast lemons and parsley; stir to coat. Serve.
2 lemons -- washed, ends trimmed, cut into 12 1/2-inch slices
2 teaspoons lemon juice -- from a 3rd lemon
coarse salt
ground pepper
1/4 cup all-purpose flour
1 tablespoon all-purpose flour
4 chicken breast halves
3 tablespoons olive oil
5 cloves garlic -- minced
1/4 cup dry white wine
1 cup reduced-sodium chicken broth -- canned
1/2 cup Sicilian or Spanish olives -- pitted and thinly sliced
1/4 cup flat leaf parsley -- chopped
Preheat oven to 325 degrees. Line a baking sheet with parchment paper. Arrange lemon slices in a single layer on paper; sprinkle with pepper. Roast, turning slices over halfway through, until lightly browned around edges, 25 to 30 min. Set aside.
After lemons have roasted 20 min, place 1/4 cup flour in a shallow bowl. Season chicken with salt and pepper; coat with flour, shaking off excess. In a large skillet, heat oil over medium-high. Add chicken and cook until browned, 3 to 4 min per side; remove and set aside.
Add garlic to skillet; cook 30 seconds. Add wine and cook, scraping up browned bits from bottom, until reduced by half, about 1 min. Whisk in remaining tablespoon flour; cook until just starting to brown, about 30 seconds. Add 1/4 cup broth, whisking until combined. Add remaining broth, olives, zest, and lemon juice. Return chicken to skillet. Bring to a boil, reduce to a simmer, and cook, turning chicken once, until opaque throughout, 8 to 10 min. Add roast lemons and parsley; stir to coat. Serve.
Green Spaghetti - from Beth
a favorite at the Etter Household (the kids LOVE it and request it often)
Two packages of fresh basil (or some sprigs out of the garden if you’re lucky enough)
1 clove of garlic
¼ c. grated parmesan
¼ c. olive oil
3 shakes pepper
6 shakes salt
In a food processor (or equivalent), whirl the basil and garlic clove until munched up good. Add the parmesan, olive oil, pepper and salt and whirl until pastey/saucey consistency. Serve over hot pasta with fresh parmesan, meatballs and garlic bread. Delicious!
Two packages of fresh basil (or some sprigs out of the garden if you’re lucky enough)
1 clove of garlic
¼ c. grated parmesan
¼ c. olive oil
3 shakes pepper
6 shakes salt
In a food processor (or equivalent), whirl the basil and garlic clove until munched up good. Add the parmesan, olive oil, pepper and salt and whirl until pastey/saucey consistency. Serve over hot pasta with fresh parmesan, meatballs and garlic bread. Delicious!
BigR's Santa Fe Style Chili - from Anni
Here is my husband's chlli recipie, it is very good :)
sounds harder to make than it actually is, lots of ingredients but many are just dump in a can of this or that.
1 pound ground meat, very low fat content
½ large Bermuda onion, finely chopped
½ red pepper fairly finely chopped
½ head garlic
2 Serrano peppers, seeded and finely chopped
1-2 Jalapenos finely chopped (prefer the pickled kind for less “green” taste)
½ bag of frozen corn
1 14 oz can of diced tomatoes
2 15 oz cans tomato sauce
2 14 oz cans Kidney beans
1 14 oz can black beans
2 tbs cumin
1.5-2 oz chili powder
1-2 tsp salt
2 tsp cayenne pepper
2 tsp paprika
2 tbs brown sugar
2 caps of vinegar
5-6 grinds of black pepper
Grated cheese
Sour cream
Tortilla chips
Sweat chopped veggies (not beans or corn) in large skillet/chicken fryer.
Add spices, tomatoes, sauce and ground beef. Cook thoroughly (we usually cook the meat through first and drain it if needed, then the rest can just cook/simmer till hot or can stay on low most of the day).
In roaster or large pot put drained beans and corn and stir in sauce.
Add sour cream and cheese and enjoy with chips.
Makes 8-10 good size bowls
sounds harder to make than it actually is, lots of ingredients but many are just dump in a can of this or that.
1 pound ground meat, very low fat content
½ large Bermuda onion, finely chopped
½ red pepper fairly finely chopped
½ head garlic
2 Serrano peppers, seeded and finely chopped
1-2 Jalapenos finely chopped (prefer the pickled kind for less “green” taste)
½ bag of frozen corn
1 14 oz can of diced tomatoes
2 15 oz cans tomato sauce
2 14 oz cans Kidney beans
1 14 oz can black beans
2 tbs cumin
1.5-2 oz chili powder
1-2 tsp salt
2 tsp cayenne pepper
2 tsp paprika
2 tbs brown sugar
2 caps of vinegar
5-6 grinds of black pepper
Grated cheese
Sour cream
Tortilla chips
Sweat chopped veggies (not beans or corn) in large skillet/chicken fryer.
Add spices, tomatoes, sauce and ground beef. Cook thoroughly (we usually cook the meat through first and drain it if needed, then the rest can just cook/simmer till hot or can stay on low most of the day).
In roaster or large pot put drained beans and corn and stir in sauce.
Add sour cream and cheese and enjoy with chips.
Makes 8-10 good size bowls
Sausage and Three-Cheese Mac and Cheese - from Monica
1 BOX ELBOW MACARONI
2 TABLESPOONS OLIVE OIL
3/4 POUND ITALIAN SAUSAGE
1 SMALL YELLOW ONION
4 GLOVES GARLIC
3 TABLESPOONS FLOUR
1 CUP CHICKEN STOCK
3 CUPS MILK OR HALF-N-HALF
PINCH OF NUTMEG
1 1/2 CUPS GRATED ASIAGO CHEESE
2 CUPS GRATED PROVOLONE CHEESE
2 CUPS STUFFING BREAD CRUMBS (PEPPERIDGE FARMS)
4 TABLESPOONS BUTER, MELTED
1/2 CUPS GRATED PARMIGIANO REGGIANO
1/2 CUP FLAT LEAF PARSLEY - CHOPPED
PREHEAT BROILER ON HIGH - COOK PASTA ACCORDING TO BOX DIRECTIONS.
IN SKILLET, HEAT OLIVE OIL. ADD SAUSAGE AND BROWN, BREAKING IT UP INTO LITTLE PIECES. ONCE SAUSAGE IS BROWNED REMOVE FROM SKILLET.
DRAIN OFF THE FAT ALL BUT ABOUT 3 TABLESPOONS OF THE FAT. KEEP 3 TABLESPOONS OF THE FAT IN THE SKILLET AND ADD THE ONION AND GARLIC SEASON WITH SALT AND PEPPER. COOK UNITL ONIONS ARE SOFT. SPRINKLE ONIONS WITH FLOUR AND COOK ABOUT 1 MINUITE. WHISK IN CHICKEN STOCK AND MILK, BRING TO SIMMER AND SEASON WITH NUTMEG.
ADD ASIAGO, PROVOLONE CHEESE STIR UNITL MELTED. DRAIN PASTA, ADD COOKED PASTA AND SAUSAGE TO CHEESE SAUCE. TRANSFER TO BAKING DISH.
IN A BOWL COMBINE BREAD CRUMBS, MELTED BUTTER AND PARMIGIANO AND CHOPPED PARSLEY. TOSS TO COMBINE THEN SPRINKLE OVER MAC AND CHEESE IN BAKING DISH. TRANSFER BAKING DISH TO THE BROILER AND BROIL UNITL BREAD TOPPING IS NICE AND BROWN.
2 TABLESPOONS OLIVE OIL
3/4 POUND ITALIAN SAUSAGE
1 SMALL YELLOW ONION
4 GLOVES GARLIC
3 TABLESPOONS FLOUR
1 CUP CHICKEN STOCK
3 CUPS MILK OR HALF-N-HALF
PINCH OF NUTMEG
1 1/2 CUPS GRATED ASIAGO CHEESE
2 CUPS GRATED PROVOLONE CHEESE
2 CUPS STUFFING BREAD CRUMBS (PEPPERIDGE FARMS)
4 TABLESPOONS BUTER, MELTED
1/2 CUPS GRATED PARMIGIANO REGGIANO
1/2 CUP FLAT LEAF PARSLEY - CHOPPED
PREHEAT BROILER ON HIGH - COOK PASTA ACCORDING TO BOX DIRECTIONS.
IN SKILLET, HEAT OLIVE OIL. ADD SAUSAGE AND BROWN, BREAKING IT UP INTO LITTLE PIECES. ONCE SAUSAGE IS BROWNED REMOVE FROM SKILLET.
DRAIN OFF THE FAT ALL BUT ABOUT 3 TABLESPOONS OF THE FAT. KEEP 3 TABLESPOONS OF THE FAT IN THE SKILLET AND ADD THE ONION AND GARLIC SEASON WITH SALT AND PEPPER. COOK UNITL ONIONS ARE SOFT. SPRINKLE ONIONS WITH FLOUR AND COOK ABOUT 1 MINUITE. WHISK IN CHICKEN STOCK AND MILK, BRING TO SIMMER AND SEASON WITH NUTMEG.
ADD ASIAGO, PROVOLONE CHEESE STIR UNITL MELTED. DRAIN PASTA, ADD COOKED PASTA AND SAUSAGE TO CHEESE SAUCE. TRANSFER TO BAKING DISH.
IN A BOWL COMBINE BREAD CRUMBS, MELTED BUTTER AND PARMIGIANO AND CHOPPED PARSLEY. TOSS TO COMBINE THEN SPRINKLE OVER MAC AND CHEESE IN BAKING DISH. TRANSFER BAKING DISH TO THE BROILER AND BROIL UNITL BREAD TOPPING IS NICE AND BROWN.
Hobos - from Stephanie
Can of cream soup (mushroom, chicken, etc)
Chopped vegetables (potatoes, green beans, corn, etc)
Small hamburger patty (optional)
butter, salt & pepper
Take a sheet of foil (about 1 square foot). Spray with non-stick cooking spray or brush with butter. Spread out some of the soup and center burger patty. Top with veggies, butter dollop, salt and pepper. Take edges of foil and tightly seal.Grill or bake (350-375°) for about an hour.
These are so easy to make and great for a complete meal!
Chopped vegetables (potatoes, green beans, corn, etc)
Small hamburger patty (optional)
butter, salt & pepper
Take a sheet of foil (about 1 square foot). Spray with non-stick cooking spray or brush with butter. Spread out some of the soup and center burger patty. Top with veggies, butter dollop, salt and pepper. Take edges of foil and tightly seal.Grill or bake (350-375°) for about an hour.
These are so easy to make and great for a complete meal!
Wednesday, July 16, 2008
Welcome
Welcome to the Omni Records Recipe blog!
Every two weeks, I will be posting new recipes from our members. Feel free to try the recipes, and leave your feedback.
Every two weeks, I will be posting new recipes from our members. Feel free to try the recipes, and leave your feedback.
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