How about a light recipe today?
Enjoy :-)
IGT Chicken Alfredo Lite
Savory Sauteed Chicken in a Light, Creamy Cheese Sauce with Mushrooms and Roma Tomatoes
Ingredients
3 tablespoon(s) butter unsalted
2 garlic clove
1 tablespoon(s) Italian seasoning or more if you lik
5 6oz. chicken breast boneless, skinless cubed
1 small onion diced
1 16oz. mushroom fresh sliced
3 tablespoon(s) flour
1/2 teaspoon(s) salt
1/2 teaspoon(s) white pepper
1 1/2 cup(s) half and half fat free
1/3 cup(s) Parmesan cheese grated
3/4 cup(s) Colby-Jack cheese
1 15oz. can (s) diced tomatoes drained
Instructions
1. Cook pasta, cube chicken, dice onion.
2. In a large skillet over medium heat combine chicken, 1 T butter, Italian seasoning and garlic. Cook
until no longer pink. Remove and set aside.
3. Melt 2 T butter in the skillet. Saute onion, 2 T garlic and mushrooms until onions are soft.
4. Stir in flour, s&p and cook 2 minutes. Slowly add half and half, stirring until smooth and creamy.
5. Stir in cheeses until melted then add chicken and tomatoes. Serve over pasta of your choice or rice.
Yields: 4 Servings
Thursday, August 19, 2010
Wednesday, August 18, 2010
2day's recipe: Pan-Roasted Chicken with Mushrooms and Rosemary
This is one of my favorite ways to eat chicken, with mushrooms and fresh rosemary. Simple and elegant. Enjoy :-)
oh - NOTE - this recipe is simlar to what I use but this recipe is for 1 serving only - be sure to double it, etc. depending on the number of folks you are serving...
Pan-Roasted Chicken with Mushrooms and Rosemary
Ingredients
Show: Food 911
1 boneless chicken breast with wing attached (6-ounce) with skin
Kosher salt and freshly ground black pepper
2 tablespoons extra-virgin olive oil
5 fresh white mushrooms halved
2 shallots halved
2 sprigs fresh rosemary
1/4 cup water
1/2 lemon juiced ( I always zest my lemons too)
Instructions
Preheat the oven to 350 degrees F.
Season the chicken on both sides with a generous amount of salt and pepper. Place a cast-iron or regular ovenproof skillet on the stove over medium heat. Drizzle the pan with the oil and lay the chicken in the hot fat, skin-side down. Cook for about 5 minutes until the skin begins to set and crisp. Throw in the mushrooms, shallots, and rosemary. Stick the whole thing in the hot oven and roast for 15 minutes until the chicken is cooked, and the mushrooms and shallots are soft and roasted.
The last thing to make is a quick sauce using the flavors left in the bottom of the skillet. Take all the stuff out of the pan and arrange on a dinner plate to keep warm while preparing the pan sauce. Pour out all but 1 tablespoon of the rendered chicken fat and return the skillet to the stovetop. Stir in the water and lemon juice and cook over medium heat, scraping up the flavors with a wooden spoon. Cook the liquid down to a syrup, about 5 minutes. Drizzle the pan sauce over the dish, season with salt and pepper.
Per Serving (excluding unknown items): 263 Calories; 27g Fat (88.3% calories from fat); 1g Protein; 7g Carbohydrate; 1g Dietary Fiber; 0mg Cholesterol; 6mg Sodium. Exchanges: 0 Grain(Starch); 1/2 Vegetable; 0 Fruit; 5 1/2 Fat.
Yields: 1 Serving
oh - NOTE - this recipe is simlar to what I use but this recipe is for 1 serving only - be sure to double it, etc. depending on the number of folks you are serving...
Pan-Roasted Chicken with Mushrooms and Rosemary
Ingredients
Show: Food 911
1 boneless chicken breast with wing attached (6-ounce) with skin
Kosher salt and freshly ground black pepper
2 tablespoons extra-virgin olive oil
5 fresh white mushrooms halved
2 shallots halved
2 sprigs fresh rosemary
1/4 cup water
1/2 lemon juiced ( I always zest my lemons too)
Instructions
Preheat the oven to 350 degrees F.
Season the chicken on both sides with a generous amount of salt and pepper. Place a cast-iron or regular ovenproof skillet on the stove over medium heat. Drizzle the pan with the oil and lay the chicken in the hot fat, skin-side down. Cook for about 5 minutes until the skin begins to set and crisp. Throw in the mushrooms, shallots, and rosemary. Stick the whole thing in the hot oven and roast for 15 minutes until the chicken is cooked, and the mushrooms and shallots are soft and roasted.
The last thing to make is a quick sauce using the flavors left in the bottom of the skillet. Take all the stuff out of the pan and arrange on a dinner plate to keep warm while preparing the pan sauce. Pour out all but 1 tablespoon of the rendered chicken fat and return the skillet to the stovetop. Stir in the water and lemon juice and cook over medium heat, scraping up the flavors with a wooden spoon. Cook the liquid down to a syrup, about 5 minutes. Drizzle the pan sauce over the dish, season with salt and pepper.
Per Serving (excluding unknown items): 263 Calories; 27g Fat (88.3% calories from fat); 1g Protein; 7g Carbohydrate; 1g Dietary Fiber; 0mg Cholesterol; 6mg Sodium. Exchanges: 0 Grain(Starch); 1/2 Vegetable; 0 Fruit; 5 1/2 Fat.
Yields: 1 Serving
Tuesday, August 17, 2010
2day's recipe: Jerk Pork Tenderloin with Pineapple-Plum Relish
I'm back! I think I have my life back and organized since having to be out of the house for 10 days. No internet was tough but my smartphone helped me to keep in touch. Here is a wonderful recipe for you to try. I like collards with it to add a little tartness to the dish. A hint: if you have a pressure cooker, use it for cooking collards. It keeps the smell down and cooks the collards perfect.
Enjoy friends! :-)
Jerk Pork Tenderloin with Pineapple-Plum Relish
Jerk seasoning is characteristically sweet and spicy. Habanero peppers crank up the heat; if you prefer, use a milder pepper, such as jalapeño. The sweet-tartness of the relish complements the spicy flavors.
Ingredients
PORK:
1 1/2 cups chopped green onions
1/4 cup red wine vinegar
3 tablespoons brown sugar
2 tablespoons olive oil
2 tablespoons fresh lime juice
2 tablespoons low-sodium soy sauce
1 teaspoon salt
1 teaspoon ground allspice
3/4 teaspoon dried thyme
1/4 teaspoon ground cinnamon
1/4 teaspoon freshly ground black pepper
2 garlic cloves peeled
1 habanero pepper
2 (1-pound) pork tenderloins trimmed
Cooking spray
RELISH:
2 cups finely chopped pineapple
3/4 cup finely chopped ripe plum (about 3 medium)
2 tablespoons chopped fresh mint
1 tablespoon cider vinegar
1 tablespoon honey
2 teaspoons grated peeled fresh ginger
1 teaspoon low-sodium soy sauce
Instructions
To prepare pork, combine first 13 ingredients in a blender; process until smooth. Place green onion mixture in a large zip-top bag. Add pork to bag; seal. Marinate in refrigerator 8 hours or overnight, turning occasionally.
Prepare grill.
Remove pork from bag; discard marinade. Place pork on a grill rack coated with cooking spray; grill 23 minutes or until a thermometer registers 155° or until desired degree of doneness. Let pork stand 10 minutes. Slice pork into 1/2-inch-thick slices.
To prepare relish, combine pineapple and remaining ingredients in a bowl, stirring well. Serve with pork.
Yields: 8 Servings
David Bonom, Cooking Light, JUNE 2007
Enjoy friends! :-)
Jerk Pork Tenderloin with Pineapple-Plum Relish
Jerk seasoning is characteristically sweet and spicy. Habanero peppers crank up the heat; if you prefer, use a milder pepper, such as jalapeño. The sweet-tartness of the relish complements the spicy flavors.
Ingredients
PORK:
1 1/2 cups chopped green onions
1/4 cup red wine vinegar
3 tablespoons brown sugar
2 tablespoons olive oil
2 tablespoons fresh lime juice
2 tablespoons low-sodium soy sauce
1 teaspoon salt
1 teaspoon ground allspice
3/4 teaspoon dried thyme
1/4 teaspoon ground cinnamon
1/4 teaspoon freshly ground black pepper
2 garlic cloves peeled
1 habanero pepper
2 (1-pound) pork tenderloins trimmed
Cooking spray
RELISH:
2 cups finely chopped pineapple
3/4 cup finely chopped ripe plum (about 3 medium)
2 tablespoons chopped fresh mint
1 tablespoon cider vinegar
1 tablespoon honey
2 teaspoons grated peeled fresh ginger
1 teaspoon low-sodium soy sauce
Instructions
To prepare pork, combine first 13 ingredients in a blender; process until smooth. Place green onion mixture in a large zip-top bag. Add pork to bag; seal. Marinate in refrigerator 8 hours or overnight, turning occasionally.
Prepare grill.
Remove pork from bag; discard marinade. Place pork on a grill rack coated with cooking spray; grill 23 minutes or until a thermometer registers 155° or until desired degree of doneness. Let pork stand 10 minutes. Slice pork into 1/2-inch-thick slices.
To prepare relish, combine pineapple and remaining ingredients in a bowl, stirring well. Serve with pork.
Yields: 8 Servings
David Bonom, Cooking Light, JUNE 2007
Wednesday, July 28, 2010
2day's recipe: Buttered-Toast Swiss Patty Burgers
I have a small confession, I am a meat eating freak! I love a great steak, roast, or hamburger. Honestly, I couldn't do without. It is just the way God made me, I love her!!! Any way, here is a really yummy recipe for a big, fat, juicy hamburger.
Enjoy :-)
Buttered-Toast Swiss Patty Burgers
Onions add a silky touch to this humble yet satisfying burger. (note from Sara - I would add mushrooms to this burger, well I did)
Ingredients
3 tablespoons butter 2 tablespoons softened
1 large onion chopped
2 pinches ground thyme
Salt and pepper
1 1/2 pounds ground beef sirloin
1 tablespoon Worcestershire sauce
1 1/2 teaspoons extra-virgin olive oil (EVOO)
4 thin slices Swiss cheese such as emmentaler
8 slices sandwich bread
1 tablespoon Dijon mustard
A splash chicken stock or water
1 tablespoon finely chopped flat-leaf parsley
Instructions
1.In a medium skillet, melt 1 tablespoon butter over medium-low heat. Add the onion and thyme, season with salt and pepper and cook until the onion is browned, about 20 minutes.
2.While the onion is cooking, in a large bowl, combine the sirloin and Worcestershire; season with salt and pepper. Form into 4 patties, making a depression at the center for even cooking. In a nonstick skillet, heat the EVOO, 1/2 turn of the pan, over medium-high heat until smoking. Add the patties and cook, turning once, for 6 to 8 minutes for medium. During the last minute of cooking, top the burgers with the cheese.
3.Toast the bread, then spread with the 2 tablespoons softened butter.
4.Stir the mustard and chicken stock into the onions. Stir in the parsley, then remove from the heat.
5.Place a beef patty on each of 4 buttered toasts; top with some of the onions and another buttered toast slice.
Yields: 4 Servings
source - Rachael Ray
Enjoy :-)
Buttered-Toast Swiss Patty Burgers
Onions add a silky touch to this humble yet satisfying burger. (note from Sara - I would add mushrooms to this burger, well I did)
Ingredients
3 tablespoons butter 2 tablespoons softened
1 large onion chopped
2 pinches ground thyme
Salt and pepper
1 1/2 pounds ground beef sirloin
1 tablespoon Worcestershire sauce
1 1/2 teaspoons extra-virgin olive oil (EVOO)
4 thin slices Swiss cheese such as emmentaler
8 slices sandwich bread
1 tablespoon Dijon mustard
A splash chicken stock or water
1 tablespoon finely chopped flat-leaf parsley
Instructions
1.In a medium skillet, melt 1 tablespoon butter over medium-low heat. Add the onion and thyme, season with salt and pepper and cook until the onion is browned, about 20 minutes.
2.While the onion is cooking, in a large bowl, combine the sirloin and Worcestershire; season with salt and pepper. Form into 4 patties, making a depression at the center for even cooking. In a nonstick skillet, heat the EVOO, 1/2 turn of the pan, over medium-high heat until smoking. Add the patties and cook, turning once, for 6 to 8 minutes for medium. During the last minute of cooking, top the burgers with the cheese.
3.Toast the bread, then spread with the 2 tablespoons softened butter.
4.Stir the mustard and chicken stock into the onions. Stir in the parsley, then remove from the heat.
5.Place a beef patty on each of 4 buttered toasts; top with some of the onions and another buttered toast slice.
Yields: 4 Servings
source - Rachael Ray
Tuesday, July 27, 2010
2day's recipe: Cajun Shrimp and Andouille Alfredo Sauce Over Pasta
I do enjoy Southern Living & Cooking Light's recipes. However, I usually change every recipe I use, to fit my taste or my clients food preferences. Here is a recipe from Southern Living. YUM! Enjoy :-)
InstructionsPeel shrimp, and devein, if desired. Set aside.
Prepare fettuccine according to package directions; drain pasta, and set aside.
Cook sausage in a large Dutch oven over medium heat 10 minutes or until browned; remove sausage, and drain, reserving 1 tablespoon drippings in Dutch oven. Set sausage aside.
Melt butter in drippings in Dutch oven over medium heat. Add shrimp, and cook 5 minutes or just until shrimp turn pink. Remove shrimp, and keep warm.
Add onion and next 3 ingredients; cook, stirring constantly, over medium heat 10 minutes. Stir in Cajun seasoning and flour. Cook over medium heat, 1 minute, stirring constantly. Gradually stir in chicken broth. Bring to a boil over medium-high heat, stirring occasionally. Boil 1 minute. Reduce heat to medium-low, and stir in heavy cream; cook over medium-low heat 8 minutes or until mixture simmers. Add pasteurized cheese cubes, sausage, and shrimp, stirring until cheese melts.
Stir in chopped green onions, Parmesan cheese, and chopped fresh parsley. Serve over hot cooked fettuccine.
Yields: 6 Servings
Cajun Shrimp and Andouille Alfredo Sauce Over Pasta 
| Outstanding Fettuccine topped with creamy and rich Cajun shrimp and Andouille alfredo sauce makes a hearty meal perfect for entertaining. Ingredients 1 pound unpeeled medium-size fresh shrimp 1 (12-ounce) package fettuccine 1/2 pound Andouille sausage chopped 1/2 cup butter or margarine 1 medium onion chopped 1 small green bell pepper chopped 4 celery ribs chopped (about 1 cup) 4 garlic cloves minced 1 1/2 tablespoons salt-free Cajun seasoning 3 tablespoons all-purpose flour 2 cups chicken broth 1 1/2 cups heavy cream 6 ounces pasteurized prepared cheese product cubed 3/4 cup chopped green onions 1/3 cup grated Parmesan cheese 3 tablespoons chopped fresh parsley |  |
Prepare fettuccine according to package directions; drain pasta, and set aside.
Cook sausage in a large Dutch oven over medium heat 10 minutes or until browned; remove sausage, and drain, reserving 1 tablespoon drippings in Dutch oven. Set sausage aside.
Melt butter in drippings in Dutch oven over medium heat. Add shrimp, and cook 5 minutes or just until shrimp turn pink. Remove shrimp, and keep warm.
Add onion and next 3 ingredients; cook, stirring constantly, over medium heat 10 minutes. Stir in Cajun seasoning and flour. Cook over medium heat, 1 minute, stirring constantly. Gradually stir in chicken broth. Bring to a boil over medium-high heat, stirring occasionally. Boil 1 minute. Reduce heat to medium-low, and stir in heavy cream; cook over medium-low heat 8 minutes or until mixture simmers. Add pasteurized cheese cubes, sausage, and shrimp, stirring until cheese melts.
Stir in chopped green onions, Parmesan cheese, and chopped fresh parsley. Serve over hot cooked fettuccine.
Yields: 6 Servings
Southern Living, MARCH 2005
notes: Note: For testing purposes only, we used Velveeta for pasteurized prepared cheese product. Freeze shrimp and andouille pasta in 3 (8 1/4- x 5 1/4- x 1-inch) disposable foil pans covered with aluminum foil. Place in zip-top plastic freezer bags. Freeze up to 1 month, if desired. Remove from freezer bag, and bake, covered, at 350° for 1 hour and 15 minutes. Or thaw in refrigerator overnight, and bake, covered, at 350° for 45 minutes. Each pan contains about two servings.
Kitchen Notes
Substitute 3 cups chopped cooked chicken for shrimp. While the fettuccine cooks, start the sausage.
notes: Note: For testing purposes only, we used Velveeta for pasteurized prepared cheese product. Freeze shrimp and andouille pasta in 3 (8 1/4- x 5 1/4- x 1-inch) disposable foil pans covered with aluminum foil. Place in zip-top plastic freezer bags. Freeze up to 1 month, if desired. Remove from freezer bag, and bake, covered, at 350° for 1 hour and 15 minutes. Or thaw in refrigerator overnight, and bake, covered, at 350° for 45 minutes. Each pan contains about two servings.
Kitchen Notes
Substitute 3 cups chopped cooked chicken for shrimp. While the fettuccine cooks, start the sausage.
Monday, July 26, 2010
2day's recipe: for Chad, Beer Can Chicken with Beer and Molasses Bbq Sauce
Today's recipe if for my friend, Chad. I was so lucky to have Chad and his lovely wife over for dinner with some other friends and we had beer butt chicken and lots of other fresh summer veggies. This is my favorite way to cook chicken. The beer or soda keep the chicken so moist. You can mix this recipe up by changing the spices and the can of liquid. Like using butter and citrus and rosemary... so good.. with a can of Mt. Dew instead of beer.
A couple of tips - use a deep dish pie pan to put the chicken in and place it on the grill grates. Pour half of the can in the bottom of the pan and leave the other half in the can. Make sure you add more liquid if needed, it usually does. Put spices and your fat (butter or olive oil) under the skin of the chicken. Stuff the cavity with lemon halves or any other citrus fruits you use, rosemary or other herbs down the neck.
I have included a recipe for BBQ chicken done this way BUT remember this recipe can be all yours to change it up. If you have a favorite BBQ sauce, use it and cut down on the prep time. Also, I think it usually takes about 1 1/2 hours for a 5.5lb chicken, so make sure the chicken is cooked through.
Most important - Enjoy!
Beer Can Chicken with Beer and Molasses Bbq Sauce
Beer Can Chicken:
1 can good quality, beer
1 pounds roaster chicken (1 to 2)
Salt
Pepper
Garlic powder
Molasses BBQ sauce recipe follows
Instructions
Rinse chicken thoroughly. Season inside and outside with salt, pepper, and garlic. Using can opener, open beer can. Place chicken upright on can, so can is inside chicken cavity. Place on a roasting pan and roast in a preheated 350 oven for 50 to 60 minutes or internal temperature of 150 degrees F. Glaze with BBQ sauce and finish cooking on grill.
Beer and Molasses BBQ Glaze:
1 1/4 quarts chili sauce
1 1/2 pints molasses
1 1/2 pints light beer
8 tablespoons Dijon mustard
8 tablespoon chili powder
2 1/2 tablespoons soy sauce
2 1/2 tablespoons crystal hot Louisiana sauce
5 tablespoons lemon juice
1 1/3 tablespoons liquid smoke
Combine all ingredients in sauce pot and simmer until reduced by 1/3 of the original volume. Cool completely and pack for transport.
Yield: 2 quarts
A couple of tips - use a deep dish pie pan to put the chicken in and place it on the grill grates. Pour half of the can in the bottom of the pan and leave the other half in the can. Make sure you add more liquid if needed, it usually does. Put spices and your fat (butter or olive oil) under the skin of the chicken. Stuff the cavity with lemon halves or any other citrus fruits you use, rosemary or other herbs down the neck.
I have included a recipe for BBQ chicken done this way BUT remember this recipe can be all yours to change it up. If you have a favorite BBQ sauce, use it and cut down on the prep time. Also, I think it usually takes about 1 1/2 hours for a 5.5lb chicken, so make sure the chicken is cooked through.
Most important - Enjoy!
Beer Can Chicken with Beer and Molasses Bbq Sauce
Beer Can Chicken:
1 can good quality, beer
1 pounds roaster chicken (1 to 2)
Salt
Pepper
Garlic powder
Molasses BBQ sauce recipe follows
Instructions
Rinse chicken thoroughly. Season inside and outside with salt, pepper, and garlic. Using can opener, open beer can. Place chicken upright on can, so can is inside chicken cavity. Place on a roasting pan and roast in a preheated 350 oven for 50 to 60 minutes or internal temperature of 150 degrees F. Glaze with BBQ sauce and finish cooking on grill.
Beer and Molasses BBQ Glaze:
1 1/4 quarts chili sauce
1 1/2 pints molasses
1 1/2 pints light beer
8 tablespoons Dijon mustard
8 tablespoon chili powder
2 1/2 tablespoons soy sauce
2 1/2 tablespoons crystal hot Louisiana sauce
5 tablespoons lemon juice
1 1/3 tablespoons liquid smoke
Combine all ingredients in sauce pot and simmer until reduced by 1/3 of the original volume. Cool completely and pack for transport.
Yield: 2 quarts
Friday, July 23, 2010
2day's recipe: Feta-Spinach Salmon Roast
Normally on Friday's we do fish but we are blessed with a household of family that don't like fish, so you guys have my fish for me today.
Enjoy :-)
Feta-Spinach Salmon Roast
Ingredients
3 ounces cream cheese softened
3/4 cup crumbled feta
2 scallions thinly sliced, including the crisp part of the green
1/2 cup fresh spinach chopped
3/4 pound salmon fillets cut into 2 pieces
Olive oil
Instructions
Preheat the oven to 350 F degrees.
In a bowl, combine the cream cheese and feta, mashing and stirring with a fork until well blended. Add the scallions and spinach and combine well. Spread the mixture evenly over 1 salmon fillet. (The filling will be about 3/4-inch thick.) Top with the second salmon fillet. Brush both sides with olive oil, turning over carefully with a spatula, and place on a shallow baking pan. Bake for 20 minutes; test for doneness with a toothpick. To serve, slice carefully with a sharp, serrated knife.
Per Serving (excluding unknown items): 352 Calories; 21g Fat (53.8% calories from fat); 38g Protein; 2g Carbohydrate; 1g Dietary Fiber; 135mg Cholesterol; 248mg Sodium. Exchanges: 5 Lean Meat; 1/2 Vegetable; 2 1/2 Fat.
Yields: 2 Servings
Enjoy :-)
Feta-Spinach Salmon Roast
Ingredients
3 ounces cream cheese softened
3/4 cup crumbled feta
2 scallions thinly sliced, including the crisp part of the green
1/2 cup fresh spinach chopped
3/4 pound salmon fillets cut into 2 pieces
Olive oil
Instructions
Preheat the oven to 350 F degrees.
In a bowl, combine the cream cheese and feta, mashing and stirring with a fork until well blended. Add the scallions and spinach and combine well. Spread the mixture evenly over 1 salmon fillet. (The filling will be about 3/4-inch thick.) Top with the second salmon fillet. Brush both sides with olive oil, turning over carefully with a spatula, and place on a shallow baking pan. Bake for 20 minutes; test for doneness with a toothpick. To serve, slice carefully with a sharp, serrated knife.
Per Serving (excluding unknown items): 352 Calories; 21g Fat (53.8% calories from fat); 38g Protein; 2g Carbohydrate; 1g Dietary Fiber; 135mg Cholesterol; 248mg Sodium. Exchanges: 5 Lean Meat; 1/2 Vegetable; 2 1/2 Fat.
Yields: 2 Servings
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