Feeds:
Posts
Comments

Archive for the ‘September 2011’ Category

http://www.onedishdinners.com/2011/04/pizza-penne-bake.html

Ingredients
1 lb. pasta noodles, such as penne, ziti, mostachioli or other “medium” shaped noodle
3/4 cup pizza sauce
1 red bell pepper, seeded and chopped
1 green bell pepper, seeded and chopped
About 30 pepperonis, cut in half
1/4 cup Parmesan cheese
About 1 cup pizza blend shredded cheese
Salt and pepper to taste

Directions
Preheat oven to 350.
Cook the pasta as directed on the package in an ovenproof saucepan or Dutch oven.  Save 1/4 cup of the cooking liquid and then drain.
To the same saucepan or Dutch oven, add the reserved cooking liquid and the pizza sauce and whisk together.  Then stir in the chopped peppers and halved pepperonis.  Cook for 2 to 3 minutes, then add the drained pasta noodles.  Toss together.
Sprinkle the Parmesan cheese over the pasta and then sprinkle the pizza blend shredded cheese over top.
Bake in the preheated oven for about 10 minutes, or until cheese begins to melt.
Season with salt and pepper to taste.

Meal Swappers:
Prepare pasta as directed, heat sauce mix and pour over pasta.  Place in an oven-safe dish, cover with cheese and bake 10 minutes or until cheese is melted.

Read Full Post »

Chicken Adobo

Chicken Adobo is a staple in every Filippino household, and this slow-cooked, make-ahead version certainly rivals the original.

You’ll need 3 to 4 lbs of bone-in chicken for this recipe. You can use what you have in the freezer or whatever is on sale at the grocery store: whole chicken, whole chicken cut-up, leg quarters, thighs, wings, drumsticks…or a combination of all of them!

You can try substituting red wine vinegar for the white vinegar or adding one sweet onion sliced into rings. You can also experiment with adding peppercorns and/or bay leaves.

Ingredients:

3 to 4 lbs bone-in chicken (see above)
10 whole garlic cloves, slightly crushed
3/4 cup soy sauce
1/2 cup white vinegar

Make Ahead Preparation:

Add the chicken (whole or pieces) to the crockpot. Sprinkle the garlic cloves over the chicken.

In a small bowl, mix the soy sauce and vinegar and pour over the chicken.

Cover and cook on low for 6 to 8 hours.  (Personally, I grilled it – don’t like bones in my crockpot!)

Remove the chicken from the crockpot. Strain and reserve the juices from the bottom of the crockpot. If using a whole chicken, use two forks to pull into bite-sized pieces.

This dish is best served immediately, but it can be refrigerated for several days.

Last Minute Assembly:Reheat chicken in its juices. Serve chicken over white rice with plenty of the reserved juices poured over it!

Read Full Post »

Greek Inspired Slow Cooker Chicken
Total Time: 5 Hours
Ingredients:
1 Lemon, Juiced
4 Garlic Cloves, Minced
1/4 Cup Olive Oil
1/2 Cup White Wine
1/4 Cup Chicken Broth
1 tsp Dill
1 tsp Rosemary
1 Tbsp Balsamic Vinegar
1/4 tsp Pepper
1/2 tsp Salt
1 Whole Chicken, Broken into it’s Respective Pieces

Directions:
Add all the ingredients with the exception of the chicken to the marinade.

Mix up well.

Add in the chicken and coat all the pieces completely.

Cook on low for 6 to 8 hours or on high for 4 to 6 hours.

Serve over noodles with sauce from the slow cooker spooned over the noodles and a little feta and olives for good measure.

Read Full Post »

  • 1 slightly beaten egg
  • 1/2 c. fine dry bread crumbs
  • 1/2 c. finely chopped onion (1 medium)
  • 1/4 c. milk
  • 1/2 t. dried thyme, crushed
  • 1/4 t. dried rosemary, crushed
  • 1/4 t. garlic salt
  • 1/4 t. pepper
  • 1 1/2 pounds ground raw turkey
  • 1 c. chopped broccoli
  • 2/3 c. shredded carrots
  • 1/3 c. chopped red sweet pepper
  • 2 T. grated Parmesan cheese
  • 2 T. currant jelly, melted
Preparation day:
1.  In a medium mixing bowl combine egg, bread crumbs, onion, milk, thyme, rosemary, garlic salt, and pepper.  Add turkey; mix well.  On waxed paper pat turkey mixture into a 12×8 rectangle; set aside.
2.  For vegetable stuffing, in a saucepan cook broccoli, carrots, and sweet pepper, covered in a small amount of boiling water for 3 to 4 minutes or till crisp-tender.  Drain well.  Stir in Parmesan cheese.
3.  Spread vegetable stuffing over turkey mixture to within 1 inch of sides.  Beginning at a short end, roll turkey tightly using waxed paper to lift mixture.  Wrap in foil and freeze.
Serving day:
Defrost in refrigerator overnight.  Preheat oven to 350.  Remove foil and wax paper and place in a 9×593-inch loaf pan.  Bake for 1 to 1 1/4 hours or till no longer pink (meat thermometer registers 180).  Transfer to a serving platter; brush with melted jelly.  Makes 6 servings.
****This needs salt.

Read Full Post »

Ingredients

  • 1 pound penne pasta
  • 1/4 cup olive oil
  • 1 pound medium shrimp, peeled, and deveined
  • 4 cloves garlic, minced
  • 1/2 teaspoon kosher salt, plus extra for seasoning
  • 1/2 teaspoon freshly ground black pepper, plus extra for seasoning
  • 1 (15-ounce) can whole tomatoes, drained, roughly chopped
  • 1/2 cup chopped fresh basil leaves
  • 1/2 cup chopped fresh flat-leaf parsley
  • 1/4 teaspoon crushed red pepper flakes
  • 1 cup white wine
  • 1/3 cup clam juice
  • 3/4 cup heavy whipping cream
  • 1/2 cup grated Parmesan

Directions

Bring a large pot of salted water to a boil over high heat. Add the pasta and cook until tender but still firm to the bite, stirring occasionally, about 8 to 10 minutes. Drain the pasta and set aside.

In a large skillet, heat the oil over medium-high heat. Add the shrimp, garlic, 1/2 teaspoon of salt, and 1/2 teaspoon of pepper. Cook, stirring frequently until the shrimp turn pink and is cooked through, about 3 minutes. Using a slotted spoon, remove the shrimp and set aside.

Add the tomatoes, 1/4 cup basil, 1/4 cup parsley, and the red pepper flakes. Cook for 2 minutes, stirring constantly. Add the wine, clam juice, and heavy cream. Bring the mixture to a boil. Reduce the heat to medium-low and simmer for 7 to 8 minutes until the sauce thickens. Add 1/4 cup of the Parmesan, the cooked shrimp, the cooked pasta, and the remaining herbs. Toss together until all ingredients are coated. Season, to taste, with salt and pepper.

Transfer the pasta to a large serving bowl. Sprinkle with the remaining cheese and serve immediately.

 

From frozen:

packaging:

  1. qt bag of sauce
  2. qt bag of shrimp (raw shrimp, 4 cloves minced garlic, ½ tsp salt, ½ tsp pepper)
  3. qt bag of cheese and herbs (1/4 c parmesan, ¼ c basil, ¼ c parsley)
  4. qt bag of ¼ c. parmesan
  5. box of pasta

From Frozen:

  1. Bring a large pot of salted water to a boil over high heat. Add the pasta and cook until tender but still firm to the bite, stirring occasionally, about 8 to 10 minutes. Drain the pasta and set aside.
  2. In a large skillet, heat the oil over medium-high heat. Add the shrimp bag. Cook, stirring frequently until the shrimp turn pink and is cooked through, about 3 minutes.
  3. Add sauce bag,  cheese and herbs bag, and the cooked pasta. Toss together until all ingredients are coated. Season, to taste, with salt and pepper.
  4. Transfer the pasta to a large serving bowl. Sprinkle with the cheese bag and serve immediately.

Recipe source.

Read Full Post »

We’re cooking for SEVEN this month! 🙂

Previous months’ menus:

August 2011 Menu

July 2011 Menu

June 2011 Menu

May 2011 Menu

April 2011

March 2011

February 2011

January 2011

December 2010

November 2010

October 2010

Read Full Post »


http://joelens.blogspot.com/2010/05/cilantro-lime-chicken-tacos.html

Ingredients:
cooking spray for sauteeing
2-3 large boneless, skinless chicken breasts, cut in bite sized pieces

1 teaspoon garlic
1 tsp lime juice

1/2 cup cilantro lime pesto (recipe follows)
flour or corn tortillas
preferred taco garnishes (salsa, sour cream, cheese, etc)

Season chicken with garlic and 1 tsp lime juice. In a skillet sprayed with cooking spray, saute chicken over medium high heat and cooked through. Toss cooked, seasoned chicken with the pesto. Fill tortillas with chicken and top with preferred garnishes.

Cilantro Lime Pesto
recipe adapted from Food Network

1 cup fresh cilantro leaves (do not include stems)
2 1/2 tablespoons extra virgin olive oil
2 tablespoons sliced, toasted almonds
3 tablespoons chopped, fresh garlic
1 1/2 teaspoon lime juice
1/2 cup shredded asiago (Parmesan or Romano can be substituted too)
1 1/2 teaspoon kosher salt
1/4 cup chicken broth

Using a blender, mix together the cilantro, olive oil, almonds, garlic, lime juice, asiago, salt and chicken broth on low speed for 2 minutes.

Read Full Post »

Older Posts »