http://www.foodandwine.com/recipes/wild-mushroom-and-red-wine-risotto
This is so good, and way easier than it tastes. Give it a shot!
Sunday, December 20, 2009
Tuesday, December 15, 2009
Apricot Glazed Chicken!
Are you bored of chicken and rice, chicken and noodles, chicken and chicken? Well sometimes I get bored of it, but I still have chicken and rice, and therefore need to cook it. So this recipe is a nice change up. My husband loves it, I even love it. It's simple and good, and it can even be fancy, so if you're having company, break this one out!
This is the recipe for the glaze, you pour it over bake, broiled or grilled chicken.
1 C. Apricot preserves
2/3 C. French dressing
1/4 C. Mayonnaise
1 1/2 tsp. Parsley flakes
1/2 tsp. Granulated garlic
1/4 tsp. Paprika
Simmer all ingredients in a saucepan over low heat until sauce turns into a clear(transparent) glaze, about 10 minutes.
I serve this with rice. But it is also good served with buttered noodles.
Don't keep French dressing at your house? Don't worry, it's a breeze to make, and still makes this like a 15 minute recipe.
French dressing:
1 C. Oil
1 C. Ketchup
1/2 C. Sugar
1/4 C. Vinegar
1/4 C. Water
1 tsp. Garlic Salt
1 tsp. Pepper
1/4 tsp. Salt
Blend together.
This recipe is being posted by Cassidy, but it from Trish Jenkin's cookbook "Cookin' with the Crazylady!" (C) 2002 by Trish Jenkin
Enjoy!
This is the recipe for the glaze, you pour it over bake, broiled or grilled chicken.
1 C. Apricot preserves
2/3 C. French dressing
1/4 C. Mayonnaise
1 1/2 tsp. Parsley flakes
1/2 tsp. Granulated garlic
1/4 tsp. Paprika
Simmer all ingredients in a saucepan over low heat until sauce turns into a clear(transparent) glaze, about 10 minutes.
I serve this with rice. But it is also good served with buttered noodles.
Don't keep French dressing at your house? Don't worry, it's a breeze to make, and still makes this like a 15 minute recipe.
French dressing:
1 C. Oil
1 C. Ketchup
1/2 C. Sugar
1/4 C. Vinegar
1/4 C. Water
1 tsp. Garlic Salt
1 tsp. Pepper
1/4 tsp. Salt
Blend together.
This recipe is being posted by Cassidy, but it from Trish Jenkin's cookbook "Cookin' with the Crazylady!" (C) 2002 by Trish Jenkin
Enjoy!
Sunday, December 6, 2009
Jumbo stuffed shells
Do you, like me, ever wonder what to do with your leftover spaghetti sauce, other than 'have more spaghetti'? Well look no farther! This recipe won my boy's hearts over, and made for excellent lunch leftovers for my husband, so I win 2X!!
Cook up a box of Jumbo Pasta shells (or 1/2 the recipe) till the shells are tender but still firm enough to work with. Cool the shells (I just laid them out on a cookie sheet)
In separate bowl mix 2 cups of ricotta cheese (i just used the whole tub which was 3 Cups and added a little more of everything else) 1 Cup of Parmesan cheese, 2 tbsp fennel, 2 tsp basil, 4 cloves minced garlic, a couple shakes of Italian seasoning and salt and pepper to taste. The recipe also called for 2 packages of frozen chopped spinach, but we didn't have any.
Once mixed, generously stuff each shell and place in casserole dish lined with leftover spaghetti sauce (or marinara) once dish is full, pour spaghetti sauce over top the shells and cover with an extra layer of Parmesan or mozzarella.
Bake loosely covered at 350 for 30 minutes or until it's all warm and bubbly. I served it with salad, and we made a nice candlelight dinner out of it.
I loved this recipe because it was way easy (just took over an hour which is not so nice with kids) and it was SO good. I also had an extra casserole dish full that I sent home for my mom and step dad (or you could freeze it). It was creamy and cheesy but also meaty with lots of veggies in the sauce. Most stuffed shell recipes call for a meat filling, but I liked that the meat was on the outside. Hope you give it a try!
Cook up a box of Jumbo Pasta shells (or 1/2 the recipe) till the shells are tender but still firm enough to work with. Cool the shells (I just laid them out on a cookie sheet)
In separate bowl mix 2 cups of ricotta cheese (i just used the whole tub which was 3 Cups and added a little more of everything else) 1 Cup of Parmesan cheese, 2 tbsp fennel, 2 tsp basil, 4 cloves minced garlic, a couple shakes of Italian seasoning and salt and pepper to taste. The recipe also called for 2 packages of frozen chopped spinach, but we didn't have any.
Once mixed, generously stuff each shell and place in casserole dish lined with leftover spaghetti sauce (or marinara) once dish is full, pour spaghetti sauce over top the shells and cover with an extra layer of Parmesan or mozzarella.
Bake loosely covered at 350 for 30 minutes or until it's all warm and bubbly. I served it with salad, and we made a nice candlelight dinner out of it.
I loved this recipe because it was way easy (just took over an hour which is not so nice with kids) and it was SO good. I also had an extra casserole dish full that I sent home for my mom and step dad (or you could freeze it). It was creamy and cheesy but also meaty with lots of veggies in the sauce. Most stuffed shell recipes call for a meat filling, but I liked that the meat was on the outside. Hope you give it a try!
Thursday, December 3, 2009
Christmas Sugar Cookies
3 1/2 c. sifted flour (I was naughty and didn't sift)
2 t. baking powder
1/2 t. salt
1/2 c. shortening
1 c. sugar
2 eggs
1 T cream
1 T vanilla
Sift flour, baking powder, and salt, set aside. Cream shortening and sugar until light and fluffy, add eggs, cream, vanilla while beating. Add dry ingredients in thirds. Roll dough into ball, wrap and refrigerate for 3 hours. Roll into dough 1/4 inch thickness (not thinner) and cut with cookie cutters. Bake in 375 degree oven for 8 minutes. Watch carefully, do NOT brown. Decorate with butter cream frosting. Makes 3 dozen
Smothered Aussie Chicken
I have made this dish several times, and my husband loves it. I also made it for our dinner guests the other night and it was a big hit. It's quick and easy, which is a bonus with two little ones! However, it is not for the calorie conscious!
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4 boneless, skinless chicken breasts
1 tsp. seasoning salt
6 slices of bacon, cut in half
8 oz. fresh mushrooms, sliced
3-4 T spicy brown mustard
3-4 T honey
1 clove garlic
1 C shredded cheeses; cheddar and Monterey jack
Cook bacon until crispy; set aside. Season chicken breasts with salt and place in a skillet and saute for 3-5 minutes per side, or until browned (if you need to, add a little olive oil). Preheat oven to 350 degrees. While chicken is browning, in a medium bowl, combine mustard, honey and garlic. Stir well to mix.
Place chicken in a 9x13 glass pan. Coat chicken with honey mustard mixture (we dipped our chicken in the sauce and then applied leftover sauce to the top of the chicken breasts).
Top chicken with fresh mushrooms, cooked bacon strips and sprinkle with cheese. Bake at 350 for 15-30 minutes, or until cheese is melted and browned and chicken has reached 180 degrees F.
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4 boneless, skinless chicken breasts
1 tsp. seasoning salt
6 slices of bacon, cut in half
8 oz. fresh mushrooms, sliced
3-4 T spicy brown mustard
3-4 T honey
1 clove garlic
1 C shredded cheeses; cheddar and Monterey jack
Cook bacon until crispy; set aside. Season chicken breasts with salt and place in a skillet and saute for 3-5 minutes per side, or until browned (if you need to, add a little olive oil). Preheat oven to 350 degrees. While chicken is browning, in a medium bowl, combine mustard, honey and garlic. Stir well to mix.
Place chicken in a 9x13 glass pan. Coat chicken with honey mustard mixture (we dipped our chicken in the sauce and then applied leftover sauce to the top of the chicken breasts).
Top chicken with fresh mushrooms, cooked bacon strips and sprinkle with cheese. Bake at 350 for 15-30 minutes, or until cheese is melted and browned and chicken has reached 180 degrees F.
Wednesday, December 2, 2009
Slow cooker Bratwurst
This meal is not technical or challenging at all. It's one of my quick and easy meals that I throw together once a month or so when I don't feel like cooking. But sometimes those are the best meals to share with friends!
I just throw a jar (or can) of sauerkraut into the crock pot with about 1/3 to 1/2 cup of brown sugar and a package of fresh or frozen bratwurst. (usually 5 count, but tonight it was 10). Let it slow cook on high till boiling, then turn to low till you're ready to eat.
We either eat them plain, with roasted potatoes and a veggie side, or on a hoggie roll (large hot dog bun) with mustard and loads of sauerkraut. The brats literally just melt in your mouth, they're SO good, and the brown sugar takes the edge of the sauerkraut so it's actually edible:) We had this for dinner tonight, and it's one of my husband's favorites, made perfect on a snowy winters evening.
I just throw a jar (or can) of sauerkraut into the crock pot with about 1/3 to 1/2 cup of brown sugar and a package of fresh or frozen bratwurst. (usually 5 count, but tonight it was 10). Let it slow cook on high till boiling, then turn to low till you're ready to eat.
We either eat them plain, with roasted potatoes and a veggie side, or on a hoggie roll (large hot dog bun) with mustard and loads of sauerkraut. The brats literally just melt in your mouth, they're SO good, and the brown sugar takes the edge of the sauerkraut so it's actually edible:) We had this for dinner tonight, and it's one of my husband's favorites, made perfect on a snowy winters evening.
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