I hope everyone had a wonderful holiday! Welcome back. I'm home today trying to decorate for Christmas and do some cyber Monday shopping, so I thought a dish that seems rich and creamy would be perfect for this evening. I predict, I will need it after managing lights, 3 dogs and the phone that will not stop ringing. Enjoy friends, the holiday season is here!
Chicken with Prosciutto Spinach Cream Sauce
Tender chicken accompanied by a prosciutto (can use regular bacon) and spinach cream sauce! Delicious and very rich
4 Servings
Ingredients
2 eggs
1 cup milk
2 cups Italian seasoned bread crumbs or panko
1 teaspoon garlic powder
1 teaspoon paprika
salt and pepper to taste
1/4 cup vegetable oil
4 thin-sliced skinless boneless chicken breast halves
1/2 cup white wine
1 tablespoon all-purpose flour
1 pint heavy cream
1 teaspoon minced garlic
1 1/2 cups diced prosciutto or bacon
3 cups chopped fresh spinach
1 cup shredded mozzarella cheese
Instructions
1.Beat the eggs and milk together in a small bowl; set aside. Stir the bread crumbs, garlic powder, paprika, salt, and pepper together in a separate bowl.
2.Heat the vegetable oil in a skillet over medium heat. Dip the chicken breasts into the egg mixture and press into the bread crumbs, shaking off the excess bread crumbs. Cook the chicken breasts in the hot oil until golden brown on both sides, no longer pink in the center, and the juices run clear, about 6 minutes per side. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).
3.Remove the chicken breasts from the pan, set aside, and keep warm. Pour the white wine into the pan; bring to a boil while scraping the browned bits of food off of the bottom of the pan with a wooden spoon. Increase temperature to medium-high and stir in the flour. Cook and stir until the wine has reduced to half its original volume, about 1 minute. Whisk in the cream and garlic and bring to a simmer. Season to taste with salt and pepper; cook and stir until thickened, about 8 minutes. Stir in the prosciutto, spinach, and mozzarella cheese; cook and stir until the cheese has melted and the spinach has wilted. Pour the sauce over the chicken breasts to serve.
Monday, November 30, 2009
Wednesday, November 25, 2009
Recipes & Ideas for Leftover Turkey and Veggies from the big feast
Happy Thanksgiving Eve to everyone! I wanted to post a couple of recipes for you to use that yummy leftover turkey. Really, any recipe that calls for chicken you can use your leftover turkey. Here are a couple of my favorite recipes and a couple of ideas to get your creative cooking juices flowing.
Oh So easy Chicken or Leftover Thanksgiving Pot Pie
You can leave the meat out and double the veggies
1 package of 2 frozen Deep Dish Pie Shells
1 big can of canned white meat chicken (by the canned tuna or you can use leftover chicken or turkey)
1 can of cream of chicken soup (or your favorite cream of anything)
1 can of mixed vegetables or veg-all or 1 cup of leftover veggies (corn, green beans, etc)
salt and pepper
Preheat oven to 350. Mix chicken, soup and veggies together. Pour the mixture in one pie shell and take the second pie shell and cover the mixture. No worries if it is messy, it eats great! I take some of the crust off the second pie shell.
Cook for about 45mins to 1 hour until the edges start to brown.
Turkey Alfredo
Super Easy and Quick
1-2 cups of leftover turkey
1 jar of your favorite Alfredo sauce
mushrooms (optional)
leftover cranberries (optional)
1 box of long noodles (your choice or whatever you have on hand)
Salt and pepper
a little nutmeg
Follow package directions on noodles and drain, saving about 1/4c of the pasta water.
If using mushrooms, heat a about 1 Tbsp of butter and 1 Tbsp of olive oil in a large skillet. Cook mushrooms until they become soft 5-10mins.
Pour alfredo in the skillet over the mushrooms. Heat on Low to get warm. Add leftover turkey and cook until warm. Now, if you are using cranberries depending on the consistency you have to make a choice on when to add them. If they have lots of sugar, I would put them on the side. If they are whole you can add them to the sauce last.
Season sauce with salt and pepper and add a little nutmeg to enhance flavor of the sauce.
Serve with a salad and bread.
Shepard's Pie
Leftover mashed potatoes and you can even use sweet potatoes
Leftover veggies and turkey
can of your favorite soup (I have used the french onion soup but the creams will make it thicker)
A little fresh Parmesan cheese (why, because I LOVE cheese but it is optional)
Preheat oven to 350.
Mix turkey and veggies and soup and pour in the bottom of a pie pan or 8x8 pan. Add salt and pepper if needed. I usually don't since all the leftovers have been seasoned.
Cover the mixture with mashed potatoes or sweet potatoes or both.
Spinkle with cheese.
Bake in the oven until heated and cheese is melted. About 30mins.
Ideas for leftovers to get you thinking...
Any recipe that calls for chicken, substitue your leftover turkey
How about your favorite chicken burrito recipe?
or a sandwich with turkey, cranberries and brie or another white cheese (heat it like a grill cheese)
Happy Thanksgiving!
Oh So easy Chicken or Leftover Thanksgiving Pot Pie
You can leave the meat out and double the veggies
1 package of 2 frozen Deep Dish Pie Shells
1 big can of canned white meat chicken (by the canned tuna or you can use leftover chicken or turkey)
1 can of cream of chicken soup (or your favorite cream of anything)
1 can of mixed vegetables or veg-all or 1 cup of leftover veggies (corn, green beans, etc)
salt and pepper
Preheat oven to 350. Mix chicken, soup and veggies together. Pour the mixture in one pie shell and take the second pie shell and cover the mixture. No worries if it is messy, it eats great! I take some of the crust off the second pie shell.
Cook for about 45mins to 1 hour until the edges start to brown.
Turkey Alfredo
Super Easy and Quick
1-2 cups of leftover turkey
1 jar of your favorite Alfredo sauce
mushrooms (optional)
leftover cranberries (optional)
1 box of long noodles (your choice or whatever you have on hand)
Salt and pepper
a little nutmeg
Follow package directions on noodles and drain, saving about 1/4c of the pasta water.
If using mushrooms, heat a about 1 Tbsp of butter and 1 Tbsp of olive oil in a large skillet. Cook mushrooms until they become soft 5-10mins.
Pour alfredo in the skillet over the mushrooms. Heat on Low to get warm. Add leftover turkey and cook until warm. Now, if you are using cranberries depending on the consistency you have to make a choice on when to add them. If they have lots of sugar, I would put them on the side. If they are whole you can add them to the sauce last.
Season sauce with salt and pepper and add a little nutmeg to enhance flavor of the sauce.
Serve with a salad and bread.
Shepard's Pie
Leftover mashed potatoes and you can even use sweet potatoes
Leftover veggies and turkey
can of your favorite soup (I have used the french onion soup but the creams will make it thicker)
A little fresh Parmesan cheese (why, because I LOVE cheese but it is optional)
Preheat oven to 350.
Mix turkey and veggies and soup and pour in the bottom of a pie pan or 8x8 pan. Add salt and pepper if needed. I usually don't since all the leftovers have been seasoned.
Cover the mixture with mashed potatoes or sweet potatoes or both.
Spinkle with cheese.
Bake in the oven until heated and cheese is melted. About 30mins.
Ideas for leftovers to get you thinking...
Any recipe that calls for chicken, substitue your leftover turkey
How about your favorite chicken burrito recipe?
or a sandwich with turkey, cranberries and brie or another white cheese (heat it like a grill cheese)
Happy Thanksgiving!
Tuesday, November 24, 2009
Today's Recipe: Baked Penne with Roasted Vegetables
We like to try and eat a meatless dish each week and who can resist pasta and veggies??!!! ENJOY!
Baked Penne with Roasted Vegetables
6 Servings
Ingredients
Source: Everyday Italian
2 red peppers cored and cut into 1-inch wide strips
2 zucchini quartered lengthwise and cut into 1-inch cubes
2 summer squash quartered lengthwise and cut into 1-inch cubes
4 cremini mushrooms halved
1 yellow onion peeled and sliced into 1-inch strips
1/4 cup extra-virgin olive oil
1 teaspoon salt divided
1 teaspoon freshly ground black pepper divided
1 tablespoon dried Italian herb mix or herbs de Provence
1 pound penne pasta
3 cups marinara sauce (store bought or homemade)
1 cup grated fontina cheese
1/2 cup grated smoked mozzarella
1 1/2 cups frozen peas thawed
1/4 cup grated Parmesan plus 1/3 cup for topping
2 tablespoons butter cut into small pieces
Instructions
Preheat the oven to 450 degrees F.
On a baking sheet, toss the peppers, zucchini, squash, mushrooms, and onions with olive oil, 1/2 teaspoon salt, 1/2 teaspoon pepper, and dried herbs. Roast until tender, about 15 minutes.
Meanwhile, bring a large pot of salted water to a boil over high heat. Add the pasta and cook for about 6 minutes. Since you will be cooking the pasta a second time in the oven, you want to make sure the inside is still hard. Drain in a colander.
In a large bowl, toss the drained pasta with the roasted vegetables, marinara sauce, cheeses, peas, 1/2 teaspoon salt, and 1/2 teaspoon pepper. Using a wooden spoon, gently mix, until all the pasta is coated with the sauce and the ingredients are combined.
Pour the pasta into a greased 9 by 13-inch pan. Top with the remaining 1/3 cup Parmesan and butter pieces. Bake until top is golden and cheese melts, about 25 minutes.
Per Serving (excluding unknown items): 463 Calories; 14g Fat (27.9% calories from fat); 14g Protein; 71g Carbohydrate; 7g Dietary Fiber; 10mg Cholesterol; 445mg Sodium. Exchanges: 4 Grain(Starch); 1 1/2 Vegetable; 2 1/2 Fat.
Baked Penne with Roasted Vegetables
6 Servings
Ingredients
Source: Everyday Italian
2 red peppers cored and cut into 1-inch wide strips
2 zucchini quartered lengthwise and cut into 1-inch cubes
2 summer squash quartered lengthwise and cut into 1-inch cubes
4 cremini mushrooms halved
1 yellow onion peeled and sliced into 1-inch strips
1/4 cup extra-virgin olive oil
1 teaspoon salt divided
1 teaspoon freshly ground black pepper divided
1 tablespoon dried Italian herb mix or herbs de Provence
1 pound penne pasta
3 cups marinara sauce (store bought or homemade)
1 cup grated fontina cheese
1/2 cup grated smoked mozzarella
1 1/2 cups frozen peas thawed
1/4 cup grated Parmesan plus 1/3 cup for topping
2 tablespoons butter cut into small pieces
Instructions
Preheat the oven to 450 degrees F.
On a baking sheet, toss the peppers, zucchini, squash, mushrooms, and onions with olive oil, 1/2 teaspoon salt, 1/2 teaspoon pepper, and dried herbs. Roast until tender, about 15 minutes.
Meanwhile, bring a large pot of salted water to a boil over high heat. Add the pasta and cook for about 6 minutes. Since you will be cooking the pasta a second time in the oven, you want to make sure the inside is still hard. Drain in a colander.
In a large bowl, toss the drained pasta with the roasted vegetables, marinara sauce, cheeses, peas, 1/2 teaspoon salt, and 1/2 teaspoon pepper. Using a wooden spoon, gently mix, until all the pasta is coated with the sauce and the ingredients are combined.
Pour the pasta into a greased 9 by 13-inch pan. Top with the remaining 1/3 cup Parmesan and butter pieces. Bake until top is golden and cheese melts, about 25 minutes.
Per Serving (excluding unknown items): 463 Calories; 14g Fat (27.9% calories from fat); 14g Protein; 71g Carbohydrate; 7g Dietary Fiber; 10mg Cholesterol; 445mg Sodium. Exchanges: 4 Grain(Starch); 1 1/2 Vegetable; 2 1/2 Fat.
Monday, November 23, 2009
Today's Recipe: Mexican Chicken Mole (Cooking Light version)
Welcome to Turkey Week! I hope you are ready. I went to Wal-Mart Super Center this weekend and it was a zoo! I really hate having to go back today. any way... here is your recipe for the day.
Mexican Chicken Mole
6 Servings
Ingredients
3/4 cup chopped green bell pepper
1/2 cup chopped onion
1 tablespoon vegetable oil
1 garlic clove minced
1 tablespoon sugar
3 tablespoons unsweetened cocoa
1 tablespoon chili powder
1 teaspoon ground cumin
1/2 teaspoon salt
1 (14.5-ounce) can no-salt-added whole tomatoes undrained and chopped
1 (4.5-ounce) can chopped green chiles drained
3 (4-ounce) skinned boned chicken thighs
3 (4-ounce) skinned boned chicken breast halves
1/4 teaspoon salt
1 tablespoon water
2 teaspoons cornstarch
6 cups hot cooked rice
Cilantro sprigs
Instructions
Combine first 4 ingredients in a 2-quart casserole. Cover with heavy-duty plastic wrap, and vent. Microwave at HIGH 4 minutes or until tender. Add sugar and next 6 ingredients (sugar through chiles), and stir well. Arrange chicken over the tomato mixture, and sprinkle with 1/4 teaspoon salt. Cover and microwave at HIGH 8 minutes. Rearrange chicken, spooning the tomato mixture over the chicken; cover and microwave at HIGH 8 minutes or until chicken is done. Remove chicken from dish; set aside, and keep warm.
Combine water and cornstarch, stirring until blended; add to tomato mixture. Microwave, uncovered, at HIGH 5 minutes, stirring after 2 1/2 minutes. Serve the chicken and tomato mixture over rice. Garnish with cilantro sprigs, if desired.
Source: Norma Schonwetter, Cooking Light, MAY 1995
Mexican Chicken Mole
6 Servings
Ingredients
3/4 cup chopped green bell pepper
1/2 cup chopped onion
1 tablespoon vegetable oil
1 garlic clove minced
1 tablespoon sugar
3 tablespoons unsweetened cocoa
1 tablespoon chili powder
1 teaspoon ground cumin
1/2 teaspoon salt
1 (14.5-ounce) can no-salt-added whole tomatoes undrained and chopped
1 (4.5-ounce) can chopped green chiles drained
3 (4-ounce) skinned boned chicken thighs
3 (4-ounce) skinned boned chicken breast halves
1/4 teaspoon salt
1 tablespoon water
2 teaspoons cornstarch
6 cups hot cooked rice
Cilantro sprigs
Instructions
Combine first 4 ingredients in a 2-quart casserole. Cover with heavy-duty plastic wrap, and vent. Microwave at HIGH 4 minutes or until tender. Add sugar and next 6 ingredients (sugar through chiles), and stir well. Arrange chicken over the tomato mixture, and sprinkle with 1/4 teaspoon salt. Cover and microwave at HIGH 8 minutes. Rearrange chicken, spooning the tomato mixture over the chicken; cover and microwave at HIGH 8 minutes or until chicken is done. Remove chicken from dish; set aside, and keep warm.
Combine water and cornstarch, stirring until blended; add to tomato mixture. Microwave, uncovered, at HIGH 5 minutes, stirring after 2 1/2 minutes. Serve the chicken and tomato mixture over rice. Garnish with cilantro sprigs, if desired.
Source: Norma Schonwetter, Cooking Light, MAY 1995
Thursday, November 19, 2009
Today's Recipe: Cajun-Spiced Pork Tenderloin with Red Bean Salad
One more day to the work week for most people - celebrate! I'm going to try this new recipe tonight. Don't be put off by the long list of ingredients, it really is simple. If you give it a try, let me know what you think!
Cajun-Spiced Pork Tenderloin with Red Bean Salad
Yields: 6
Ingredients
Salad
2 slices thick-cut bacon cut into 1/2-inch dice
2 tablespoons peanut or vegetable oil
1/2 cup 1/4-inch-diced yellow onion
1/2 cup 1/4-inch-diced celery
1/2 cup 1/4-inch-diced red bell pepper
1 can (16 ounces) red beans, rinsed
1 can (16 ounces) pinto beans, rinsed
2 tablespoons Creole or Dijon mustard
2 tablespoons granulated sugar
1 tablespoon cider vinegar
1/2 teaspoon Tabasco® sauce
1/4 teaspoon kosher salt
3 tablespoons finely chopped fresh Italian parsley
Rub
2 teaspoons finely chopped fresh thyme
1 -1/2 teaspoons kosher salt
1 teaspoon granulated garlic
1 teaspoon granulated onion
1 teaspoon paprika
1 teaspoon light brown sugar
3/4 teaspoon freshly ground black pepper
1/4 teaspoon ground cayenne pepper
2 pork tenderloins about 1 pound each, trimmed of silver skin
2 tablespoons Creole or Dijon mustard
Peanut or vegetable oil
Instructions
1. In a 10-inch skillet over medium heat, cook the bacon with the oil for about 2 minutes, stirring occasionally. Add the onion and cook until it begins to turn translucent, 3 to 4 minutes, stirring occasionally. Add the celery and bell pepper and cook for an additional 2 to 3 minutes, stirring occasionally. Add the remaining salad ingredients, except the parsley, and mix well. Cook for about 5 minutes, stirring occasionally. Remove the skillet from the heat and let the salad cool to room temperature. Adjust the seasonings with salt, if needed. Garnish with the parsley just before serving.
2. In a small bowl mix the rub ingredients.
3. Coat the pork all over with the mustard. Season evenly with the rub, pressing the spices into the meat, and then lightly coat the tenderloins with oil. Let the pork sit at room temperature for 20 to 30 minutes before grilling.
4. Prepare the grill for direct cooking over medium heat (350° to 450°F).
5. Brush the cooking grates clean. Grill the pork over direct medium heat, with the lid closed as much as possible, until the outsides are evenly seared, the centers are barely pink, and the internal temperature reaches 150°F, 15 to 20 minutes, turning every 5 minutes or so and swapping their positions as needed for even cooking. Remove the pork from the grill and let rest for 3 to 5 minutes before slicing on the bias. Serve warm with the salad.
Recipe source: Weber's Charcoal Grilling™ by Jamie Purviance
Cajun-Spiced Pork Tenderloin with Red Bean Salad
Yields: 6
Ingredients
Salad
2 slices thick-cut bacon cut into 1/2-inch dice
2 tablespoons peanut or vegetable oil
1/2 cup 1/4-inch-diced yellow onion
1/2 cup 1/4-inch-diced celery
1/2 cup 1/4-inch-diced red bell pepper
1 can (16 ounces) red beans, rinsed
1 can (16 ounces) pinto beans, rinsed
2 tablespoons Creole or Dijon mustard
2 tablespoons granulated sugar
1 tablespoon cider vinegar
1/2 teaspoon Tabasco® sauce
1/4 teaspoon kosher salt
3 tablespoons finely chopped fresh Italian parsley
Rub
2 teaspoons finely chopped fresh thyme
1 -1/2 teaspoons kosher salt
1 teaspoon granulated garlic
1 teaspoon granulated onion
1 teaspoon paprika
1 teaspoon light brown sugar
3/4 teaspoon freshly ground black pepper
1/4 teaspoon ground cayenne pepper
2 pork tenderloins about 1 pound each, trimmed of silver skin
2 tablespoons Creole or Dijon mustard
Peanut or vegetable oil
Instructions
1. In a 10-inch skillet over medium heat, cook the bacon with the oil for about 2 minutes, stirring occasionally. Add the onion and cook until it begins to turn translucent, 3 to 4 minutes, stirring occasionally. Add the celery and bell pepper and cook for an additional 2 to 3 minutes, stirring occasionally. Add the remaining salad ingredients, except the parsley, and mix well. Cook for about 5 minutes, stirring occasionally. Remove the skillet from the heat and let the salad cool to room temperature. Adjust the seasonings with salt, if needed. Garnish with the parsley just before serving.
2. In a small bowl mix the rub ingredients.
3. Coat the pork all over with the mustard. Season evenly with the rub, pressing the spices into the meat, and then lightly coat the tenderloins with oil. Let the pork sit at room temperature for 20 to 30 minutes before grilling.
4. Prepare the grill for direct cooking over medium heat (350° to 450°F).
5. Brush the cooking grates clean. Grill the pork over direct medium heat, with the lid closed as much as possible, until the outsides are evenly seared, the centers are barely pink, and the internal temperature reaches 150°F, 15 to 20 minutes, turning every 5 minutes or so and swapping their positions as needed for even cooking. Remove the pork from the grill and let rest for 3 to 5 minutes before slicing on the bias. Serve warm with the salad.
Recipe source: Weber's Charcoal Grilling™ by Jamie Purviance
Wednesday, November 18, 2009
Today's Recipe: Sara's Spinach Chicken and Peppers
This is one of the dishes I came up with because of the groceries I had on hand many, many moons ago. It is one of my favorite comfort dishes. Of course, you can leave the spinach out if you don't like it but I think it is a great way to slip in another veggie!
Sara's Spinach Chicken and Peppers
Serves: 4
Ingredients:
1 box of spagetti noodles
2 Tablespoons of Olive Oil or cooking spray
4 boneless, skinless chicken breasts
2 Tablespoons of Italian seasoning
2 jars of the Classico Spinach and Cheese pasta sauce
Frozen spinach (long leaf or chopped, I use half of a 16oz bag, but it is up to you)
1 bag of the frozen bell peppers (has yellow, red and orange peppers)
1 med onion, sliced
8 oz package of sliced mushrooms
1 15oz can of diced tomatoes (can have spices in it like Basil, Oregano)
1 Tablespoon of minced garlic
2 cups or more of shredded mozzeralla cheese or Italian blend
salt and pepper to taste
Instructions:
Cook spagetti noodles according to package instructions.
Meanwhile, Heat the olive oil in a deep skillet. You want to be able to add the pasta sauce to this skillet later, so use what you normally fix spagetti sauce in.
Salt and pepper chicken and add the Italian seasoning to the chicken. Set aside.
Heat oil on med-high in your deep skillet or big sauce pan and add onion. Cook for about 3-4mins to began to get the onion soft. Add chicken to pan. You want to brown the chicken on both sides. Don't worry about cooking it through, we will do that later.
Add peppers to pan around chicken. Add spinach. Salt and pepper. Add diced tomatoes and juice from can on top of peppers and then add mushrooms on the very top of veggies.
Add the 2 jars of pasta sauce and reduce heat to a simmer (low)
Let chicken simmer for about 20-30mins depending on how thick the breasts are.
To serve: noodles, a little sauce, chicken, a little sauce and top with a lot of cheese! The cheese should melt from the heat of the chicken and sauce.
Serve with garlic bread or toast.
Enjoy!
Sara's Spinach Chicken and Peppers
Serves: 4
Ingredients:
1 box of spagetti noodles
2 Tablespoons of Olive Oil or cooking spray
4 boneless, skinless chicken breasts
2 Tablespoons of Italian seasoning
2 jars of the Classico Spinach and Cheese pasta sauce
Frozen spinach (long leaf or chopped, I use half of a 16oz bag, but it is up to you)
1 bag of the frozen bell peppers (has yellow, red and orange peppers)
1 med onion, sliced
8 oz package of sliced mushrooms
1 15oz can of diced tomatoes (can have spices in it like Basil, Oregano)
1 Tablespoon of minced garlic
2 cups or more of shredded mozzeralla cheese or Italian blend
salt and pepper to taste
Instructions:
Cook spagetti noodles according to package instructions.
Meanwhile, Heat the olive oil in a deep skillet. You want to be able to add the pasta sauce to this skillet later, so use what you normally fix spagetti sauce in.
Salt and pepper chicken and add the Italian seasoning to the chicken. Set aside.
Heat oil on med-high in your deep skillet or big sauce pan and add onion. Cook for about 3-4mins to began to get the onion soft. Add chicken to pan. You want to brown the chicken on both sides. Don't worry about cooking it through, we will do that later.
Add peppers to pan around chicken. Add spinach. Salt and pepper. Add diced tomatoes and juice from can on top of peppers and then add mushrooms on the very top of veggies.
Add the 2 jars of pasta sauce and reduce heat to a simmer (low)
Let chicken simmer for about 20-30mins depending on how thick the breasts are.
To serve: noodles, a little sauce, chicken, a little sauce and top with a lot of cheese! The cheese should melt from the heat of the chicken and sauce.
Serve with garlic bread or toast.
Enjoy!
Tuesday, November 17, 2009
Today's Recipe: Fabulous Wet Burritos
I have to say this is a very interesting way to do burritos! Serve these with yellow (saffron rice) or spanish rice. Enjoy!
Fabulous Wet Burritos
"Very easy, yet very good wet burritos. I got this recipe from a friend, and everyone I serve them to asks for the recipe. Serve with guacamole, sour cream and salsa."
Ingredients
1 pound ground beef
1/2 cup chopped onion
1 clove garlic minced
1/2 teaspoon cumin
1/4 teaspoon salt
1/8 teaspoon pepper
1 (4.5 ounce) can diced green chile peppers
1 (16 ounce) can refried beans
1 (15 ounce) can chili without beans
1 (10.75 ounce) can condensed tomato soup
1 (10 ounce) can enchilada sauce
6 (12 inch) flour tortillas warmed
2 cups shredded lettuce
1 cup chopped tomatoes
2 cups shredded Mexican blend cheese
1/2 cup chopped green onions
Instructions
Crumble ground beef into a skillet over medium-high heat. Cook and stir until evenly browned. Add onion, and cook until translucent. Drain grease, and season with garlic, cumin, salt and pepper. Stir in the green chilies and refried beans until well blended. Turn off heat, but keep warm.
In a saucepan, combine the chili without beans, tomato soup and enchilada sauce. Mix well, and cook over medium heat until heated through. Turn off heat and keep warm.
Place a warmed tortilla on a plate, and spoon a generous 1/2 cup of the ground beef mixture onto the center. Top with lettuce and tomato to your liking. Roll up tortilla over the filling. Spoon a generous amount of the sauce over the top, and sprinkle with cheese and green onions. Heat in the microwave for 30 seconds, or until cheese is melted. Repeat with remaining tortillas.
Serve with yellow rice.
To Drink:
Zinfandel
Margaritas to Die For
Fabulous Wet Burritos
"Very easy, yet very good wet burritos. I got this recipe from a friend, and everyone I serve them to asks for the recipe. Serve with guacamole, sour cream and salsa."
Ingredients
1 pound ground beef
1/2 cup chopped onion
1 clove garlic minced
1/2 teaspoon cumin
1/4 teaspoon salt
1/8 teaspoon pepper
1 (4.5 ounce) can diced green chile peppers
1 (16 ounce) can refried beans
1 (15 ounce) can chili without beans
1 (10.75 ounce) can condensed tomato soup
1 (10 ounce) can enchilada sauce
6 (12 inch) flour tortillas warmed
2 cups shredded lettuce
1 cup chopped tomatoes
2 cups shredded Mexican blend cheese
1/2 cup chopped green onions
Instructions
Crumble ground beef into a skillet over medium-high heat. Cook and stir until evenly browned. Add onion, and cook until translucent. Drain grease, and season with garlic, cumin, salt and pepper. Stir in the green chilies and refried beans until well blended. Turn off heat, but keep warm.
In a saucepan, combine the chili without beans, tomato soup and enchilada sauce. Mix well, and cook over medium heat until heated through. Turn off heat and keep warm.
Place a warmed tortilla on a plate, and spoon a generous 1/2 cup of the ground beef mixture onto the center. Top with lettuce and tomato to your liking. Roll up tortilla over the filling. Spoon a generous amount of the sauce over the top, and sprinkle with cheese and green onions. Heat in the microwave for 30 seconds, or until cheese is melted. Repeat with remaining tortillas.
Serve with yellow rice.
To Drink:
Zinfandel
Margaritas to Die For
Monday, November 16, 2009
Today's Recipe: Alouette® Pancetta and Chicken Penne Recipe
Alouette is one of my favorite products as a base for a quick sauce at home. I love it. This is a recipe from thier website. I serve a salad and garlic bread with this and really, most pasta dishes. We love salads.
Enjoy!
Alouette® Pancetta and Chicken Penne
4-6 Servings
Ingredients
6 oz. pancetta or bacon diced
12 oz. (dry weight) penne pasta
1 1/2 cups roasted red bell peppers (from jar)
1 pkg. (6.5 oz.) Alouette Garlic and Herbs, or Alouette Spinach Artichoke
1 lb. roasted chicken shredded
3/4 cup walnuts toasted and coarsely chopped
Instructions
In a large skillet, cook pancetta over medium heat until crisp, drain on paper towels and set aside. Pour grease out of skillet, but do not clean.
Cook pasta according to directions to achieve an al dente texture and drain.
Puree the peppers in a food processor and transfer to the skillet along with the Alouette Spreadable Cheese and chicken.
Warm over medium low heat, stirring often, until thoroughly blended and heated.
Add cooked pasta to the skillet with chicken and sauce. Toss to coat pasta and stir in pancetta.
Serve topped with toasted walnuts.
Note: To toast walnuts, spread on a baking sheet and bake at 350° F for 9-11 minutes or until aromatic and lightly browned.
Wine Pairings:
Delicious with red wines such as:
Dolchetto, Syrah, Pinot Noir, Chianti Classico, Zinfandel, Beaujolais
Or white wines like:
Chardonnay, Viognier, Sauvignon Blac, Riesling, Sancerre, Orvieto, Soave, Pinot Grigio, Gewürztraminer
Enjoy!
Alouette® Pancetta and Chicken Penne
4-6 Servings
Ingredients
6 oz. pancetta or bacon diced
12 oz. (dry weight) penne pasta
1 1/2 cups roasted red bell peppers (from jar)
1 pkg. (6.5 oz.) Alouette Garlic and Herbs, or Alouette Spinach Artichoke
1 lb. roasted chicken shredded
3/4 cup walnuts toasted and coarsely chopped
Instructions
In a large skillet, cook pancetta over medium heat until crisp, drain on paper towels and set aside. Pour grease out of skillet, but do not clean.
Cook pasta according to directions to achieve an al dente texture and drain.
Puree the peppers in a food processor and transfer to the skillet along with the Alouette Spreadable Cheese and chicken.
Warm over medium low heat, stirring often, until thoroughly blended and heated.
Add cooked pasta to the skillet with chicken and sauce. Toss to coat pasta and stir in pancetta.
Serve topped with toasted walnuts.
Note: To toast walnuts, spread on a baking sheet and bake at 350° F for 9-11 minutes or until aromatic and lightly browned.
Wine Pairings:
Delicious with red wines such as:
Dolchetto, Syrah, Pinot Noir, Chianti Classico, Zinfandel, Beaujolais
Or white wines like:
Chardonnay, Viognier, Sauvignon Blac, Riesling, Sancerre, Orvieto, Soave, Pinot Grigio, Gewürztraminer
Monday, November 9, 2009
Today's Recipe: Lime-and-Honey Glazed Salmon with Warm Black Bean and Corn Salad
This is my blog for the week. Sorry, it has been crazy. This is one of our all time favorite dishes! Hope you enjoy.
Lime-and-Honey Glazed Salmon with Warm Black Bean and Corn Salad
you can sub 4 fresh corn ears for frozen corn
4 Servings
Ingredients
4 tablespoon Extra virgin olive oil
1 medium Red onion chopped
2 large Garlic cloves chopped
1/2 teaspoon Red pepper flakes crushed
1 teaspoon Ground cumin
2 Lime juiced
Salt and freshly ground pepper
3 tablespoon Honey
1 teaspoon Chili powder
4 each Salmon filets 6oz
1 ea Red bell pepper chopped
1 package Frozen corn 10oz defrosted
1/2 cup Chicken stock
1 can (15 oz) Black beans drained and rinsed
2 tablespoon Cilantro chopped
Instructions
Preheat med skillet over med heat with 2 Tbsp of EVOO. Add the onions, garlie, red pepper flakes, cumin, salt and pepper. Cook, stirring occassionally for 3 mins.
While onions cook, preheat a med non-stick skillet over med-high heat with the other 2 Tbsp of EVOO. In a shallow dish, combine the juice of 1 lime, honey, chili powder, salt and pepper. Add the salmon fillets to the honey-lime mixture and toss to coat thoroughly. Add the seasoned salmon to the hot skillet and cook until just cooked through, about 3-4mins on each side.
To cooked onions, add the bell peppers and corn kernels and cook for 1 min. Add the chicken stock and cook for another 2 mins. Add black beans and cooked into heated. Remove from heat and add the juice of the second lime, the cilantro, and the spinach. Toss to wilt spinach and then taste to adjust seasoning. Serve the lime and honey salmon on top of the warm black bean and corn salad.
Lime-and-Honey Glazed Salmon with Warm Black Bean and Corn Salad
you can sub 4 fresh corn ears for frozen corn
4 Servings
Ingredients
4 tablespoon Extra virgin olive oil
1 medium Red onion chopped
2 large Garlic cloves chopped
1/2 teaspoon Red pepper flakes crushed
1 teaspoon Ground cumin
2 Lime juiced
Salt and freshly ground pepper
3 tablespoon Honey
1 teaspoon Chili powder
4 each Salmon filets 6oz
1 ea Red bell pepper chopped
1 package Frozen corn 10oz defrosted
1/2 cup Chicken stock
1 can (15 oz) Black beans drained and rinsed
2 tablespoon Cilantro chopped
Instructions
Preheat med skillet over med heat with 2 Tbsp of EVOO. Add the onions, garlie, red pepper flakes, cumin, salt and pepper. Cook, stirring occassionally for 3 mins.
While onions cook, preheat a med non-stick skillet over med-high heat with the other 2 Tbsp of EVOO. In a shallow dish, combine the juice of 1 lime, honey, chili powder, salt and pepper. Add the salmon fillets to the honey-lime mixture and toss to coat thoroughly. Add the seasoned salmon to the hot skillet and cook until just cooked through, about 3-4mins on each side.
To cooked onions, add the bell peppers and corn kernels and cook for 1 min. Add the chicken stock and cook for another 2 mins. Add black beans and cooked into heated. Remove from heat and add the juice of the second lime, the cilantro, and the spinach. Toss to wilt spinach and then taste to adjust seasoning. Serve the lime and honey salmon on top of the warm black bean and corn salad.
Friday, November 6, 2009
Today's Recipes: Three Super Easy Recipes!
I've been out and down with a very bad cold but I did still cook at night so I thought I would share the recipes I cooked when I was bearly moving... very easy recipes!
Oh So easy Chicken Pot Pie
You can leave the meat out and double the veggies
1 package of 2 frozen Deep Dish Pie Shells
1 big can of canned white meat chicken (by the canned tuna or you can use leftover chicken or turkey)
1 can of cream of chicken soup (or your favorite cream of anything)
1 can of mixed vegetables or veg-all
salt and pepper
Preheat oven to 350. Mix chicken, soup and veggies together. Pour the mixture in one pie shell and take the second pie shell and cover the mixture. No worries if it is messy, it eats great! I take some of the crust off the second pie shell.
Cook for about 45mins to 1 hour until the edges start to brown.
Pork In the Pot
1 pork tenderloin
1/2 jar of apricot jam or orange - whatever you got on hand
3 tablespoons of cider vinegar
1 c of chicken stock, or any stock or water or apple cidar or orange juice - any liquid
Throw everything in the crockpot and cook on Low for 4-6 hours or the lowest amount of time on your crockpot. Serve over rice.
Shrimp and Tomatoes
1 lb shrimp
2 cans of tomatoes with garlic, and spices (there are several different kinds - use what you have on hand)
2 Tablespoons of butter
2 tsp of garlic
feta cheese
orzo pasta or rice
Cook orzo or rice.
Add butter to a skillet on med-high and add about a Tablespoon of olive oil to butter. Once it melts, add garlic stir for about a minute. Add shrimp and cook for about 3 mins. Add tomatoes. Cook this until warm throughout. Add spices to it if needed, salt, etc.
Pour mixture over orzo and cover with feta and any green herb you have on hand or nothing.... it is easy
Oh So easy Chicken Pot Pie
You can leave the meat out and double the veggies
1 package of 2 frozen Deep Dish Pie Shells
1 big can of canned white meat chicken (by the canned tuna or you can use leftover chicken or turkey)
1 can of cream of chicken soup (or your favorite cream of anything)
1 can of mixed vegetables or veg-all
salt and pepper
Preheat oven to 350. Mix chicken, soup and veggies together. Pour the mixture in one pie shell and take the second pie shell and cover the mixture. No worries if it is messy, it eats great! I take some of the crust off the second pie shell.
Cook for about 45mins to 1 hour until the edges start to brown.
Pork In the Pot
1 pork tenderloin
1/2 jar of apricot jam or orange - whatever you got on hand
3 tablespoons of cider vinegar
1 c of chicken stock, or any stock or water or apple cidar or orange juice - any liquid
Throw everything in the crockpot and cook on Low for 4-6 hours or the lowest amount of time on your crockpot. Serve over rice.
Shrimp and Tomatoes
1 lb shrimp
2 cans of tomatoes with garlic, and spices (there are several different kinds - use what you have on hand)
2 Tablespoons of butter
2 tsp of garlic
feta cheese
orzo pasta or rice
Cook orzo or rice.
Add butter to a skillet on med-high and add about a Tablespoon of olive oil to butter. Once it melts, add garlic stir for about a minute. Add shrimp and cook for about 3 mins. Add tomatoes. Cook this until warm throughout. Add spices to it if needed, salt, etc.
Pour mixture over orzo and cover with feta and any green herb you have on hand or nothing.... it is easy
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