this is a10/10!! i ate it for lunch at work every day last week!
2 tbsp butter
2 onions chopped
4 cups cubed potatoes
1 1/2 c chopped celery
1 1/2 c chopped carrots
2 garlic cloves pressed
1 tbspn italian seasoning
2 cups milk
1 (14.5 oz) can diced tomatos
1 1/4 c chicken broth
1 small can tomato paste
salt and pepper to taste
melt butter, cook onions until tender
mix in potatoes, celery, carrots and garlic
season with italian seasoning
pour in milk slowly and bring to a boil
mix in tomatos , broth, and tomatoe paste
return to boil, reduced heat and simmer until potatoes are tender
add salt and peper
Sunday, January 28, 2007
Monday, January 22, 2007
pilsner pics and red lobster biscuits
red lobster biscuits
mix together:
2 c bisquick
2/3 c milk
1/2 cup shredded cheddar cheese
melt 1/4 c butter, add 1/4 tsp garlic powder; beat into batter for 30 seconds
topping:
1 tbspn butter melted, 1 tbsp parmesian cheese, 1/4 tsp parsley
drop batter onto ungreased cookie sheet, spoon topping onto tops of unbaked dough balls
bake 8-10 minutes at 450
Saturday, January 20, 2007
crockpot chicken and blackbeans and cream cheese
This looks good. I haven't tried it yet, but will.
Crockpot Chicken and Blackbeans and Cream Cheese
Created by admin, January 18, 2007
Description
Nothing beats a meal you can throw together and come back later and enjoy.
Ingredients
4-5 boneless chicken breasts
1 can black bean
1 can corn
1 jar salsa , any kind
1 package cream cheese
Methods/steps
Take 4-5 frozen, yes, frozen, boneless chicken breasts put into crockpot. Add 1 can of black beans, drained, 1 jar of salsa, 1 can of corn drained. Keep in crockpot on high for about 4-5 hours or until chicken is cooked.
Add 1 package of cream cheese (just throw it on top!) and let sit for about 1/2 hour. All done and enjoy!
Crockpot Chicken and Blackbeans and Cream Cheese
Created by admin, January 18, 2007
Description
Nothing beats a meal you can throw together and come back later and enjoy.
Ingredients
4-5 boneless chicken breasts
1 can black bean
1 can corn
1 jar salsa , any kind
1 package cream cheese
Methods/steps
Take 4-5 frozen, yes, frozen, boneless chicken breasts put into crockpot. Add 1 can of black beans, drained, 1 jar of salsa, 1 can of corn drained. Keep in crockpot on high for about 4-5 hours or until chicken is cooked.
Add 1 package of cream cheese (just throw it on top!) and let sit for about 1/2 hour. All done and enjoy!
Saturday, January 13, 2007
some olive garden recipes that look tasty
I'm going to try to make this one tomorrow. looks good
Olive Garden Stuffed Chicken Marsala
Ingredients:
---CHEESE STUFFING---
1/2 cup smoked provolone or gouda cheese
8 ounces shredded mozzarella cheese
1/4 cup grated parmesan cheese
1/2 cup bread crumbs
1 teaspoon fresh garlic, minced
1/4 teaspoon crushed red pepper
2 tablespoons sun-dried tomato flakes, if in oil, drain first
1/3 cup sour cream
1/2 teaspoon salt and pepper
---CHICKEN---
2 pounds Skinless boneless chicken breasts
4 ounces cooking oil
2 cups flour
salt and pepper, to taste
---SAUCE---
1 small onion, chopped
6 cups button mushrooms, thinly sliced
24 ounces marsala wine
8 ounces heavy cream
Directions: 1. Preheat oven to 350 F.
2. STUFFING: Combine all cheese stuffing ingredients in a bowl.
3. CHICKEN: Butterfly thickest section to create two lobes - pound until 1/4"-1/2" thick. Place pounded chicken breasts on a plate and place desired amount of stuffing on one half of chicken breast. Gently press stuffing down and fold over other side of chicken breast.
4. Preheat a large saute pan on stove top. add 4 oz oil, heat oil until shimmering. Place approximately 2 cups flour in a pan and season it to taste with salt and pepper. Dredge chicken in flour and shake off excess flour. Place stuffed chicken breasts in saute pan with the preheated oil. Cook each side until golden. When chicken is seared on both sides remove them from saute pan and place them in a baking pan and into the oven for 10-20 minutes. Bake until juices run clear and stuffing and center reach a temperature of at least 165 degrees.
5. SAUCE: Add the onions to the saute pan. stir with spatula. After 2 minutes add the mushrooms, saute mixture until onions are translucent. Deglaze saute pan with the marsala wine - make sure to incorporate particles from bottom of pan. Bring wine to a simmer and add heavy cream. Simmer sauce on low heat until reduced by half.
6. Place cooked chicken breast on a plate and top with onions, mushrooms and sauce. Serve with your favorite garlic mashed potato recipe.
I also want to make this recipe, but will have to wait a little bit maybe till Darin is not "off sugar" he's trying to cut weight by cutting out sugar. good idea!!
Olive Garden Black Tie Mousse Cake
Ingredients:
---Bottom Layer---
1 box Chocolate cake mix, devil's food
---Second Layer---
1 teaspoon Unflavored gelatin
1 tablespoon cold water
2 tablespoons boiling water
4 ounces chocolate chips
4 ounces cream cheese, cubed
3/4 cup heavy cream
1/2 teaspoon granulated sugar
---Third Layer---
3 egg yolks
1/4 cup sugar
3 tablespoons flour, sifted
1 teaspoon Unflavored gelatin
1 3/4 cups heavy cream
1 teaspoon vanilla extract
---Fourth Layer---
1 1/2 cups heavy cream
2 tablespoons butter
18 ounces semisweet chocolate, chopped
Directions: 1. Bottom Layer: Bake according to directions on box, using round pans and cool. Once cooled, (cut cake into layers if you choose and use one layer) make a collar using wax paper. Make the collar at least four inches taller than cake.
2. Second Layer: Melt chocolate and cream cheese together. Let cool. Soften gelatin with cold water for 1 minute, then add boiling water, stir until dissolved and clear. Let this cool while you start whipping the heavy cream and sugar. As cream starts to thicken, add gelatin. Continue to whip until stiff peaks form. Add 1/4 of the cream to the chocolate mixture and mix thoroughly. Then fold this into the remaining cream. Once you have completed spread onto cake and refrigerate.
3. Third Layer: Beat egg yolks until pale. Add sugar, flour and gelatin, then beat until mixed. Bring cream and vanilla extract to a boil. Add a small amount of cream to egg mixture while stirring. Gradually add until all of the cream has been added and then pour entire mixture through a strainer into the pan. Continue to cook until custard begins to thicken. Cool slightly pour on top of chocolate mousse and freeze while getting the icing ready.
4. Fourth Layer: Bring butter and cream to a boil, pour over chocolate and let sit for 5 minutes. Stir until smooth. Let cool (slightly warmer than room temp) until it starts to thicken. Remove cake from freezer and remove the collar. Pour some of the ganache (what you feel comfortable working with) and using a spatula spread it evenly across the top and sides of cake. While this is still wet put chocolate chips onto the side of the cake. And refrigerate. Continue to let the remaining ganache cool and firm up, place into a cake decorating bag with star tip and place a border on the cake if you like.
Olive Garden Stuffed Chicken Marsala
Ingredients:
---CHEESE STUFFING---
1/2 cup smoked provolone or gouda cheese
8 ounces shredded mozzarella cheese
1/4 cup grated parmesan cheese
1/2 cup bread crumbs
1 teaspoon fresh garlic, minced
1/4 teaspoon crushed red pepper
2 tablespoons sun-dried tomato flakes, if in oil, drain first
1/3 cup sour cream
1/2 teaspoon salt and pepper
---CHICKEN---
2 pounds Skinless boneless chicken breasts
4 ounces cooking oil
2 cups flour
salt and pepper, to taste
---SAUCE---
1 small onion, chopped
6 cups button mushrooms, thinly sliced
24 ounces marsala wine
8 ounces heavy cream
Directions: 1. Preheat oven to 350 F.
2. STUFFING: Combine all cheese stuffing ingredients in a bowl.
3. CHICKEN: Butterfly thickest section to create two lobes - pound until 1/4"-1/2" thick. Place pounded chicken breasts on a plate and place desired amount of stuffing on one half of chicken breast. Gently press stuffing down and fold over other side of chicken breast.
4. Preheat a large saute pan on stove top. add 4 oz oil, heat oil until shimmering. Place approximately 2 cups flour in a pan and season it to taste with salt and pepper. Dredge chicken in flour and shake off excess flour. Place stuffed chicken breasts in saute pan with the preheated oil. Cook each side until golden. When chicken is seared on both sides remove them from saute pan and place them in a baking pan and into the oven for 10-20 minutes. Bake until juices run clear and stuffing and center reach a temperature of at least 165 degrees.
5. SAUCE: Add the onions to the saute pan. stir with spatula. After 2 minutes add the mushrooms, saute mixture until onions are translucent. Deglaze saute pan with the marsala wine - make sure to incorporate particles from bottom of pan. Bring wine to a simmer and add heavy cream. Simmer sauce on low heat until reduced by half.
6. Place cooked chicken breast on a plate and top with onions, mushrooms and sauce. Serve with your favorite garlic mashed potato recipe.
I also want to make this recipe, but will have to wait a little bit maybe till Darin is not "off sugar" he's trying to cut weight by cutting out sugar. good idea!!
Olive Garden Black Tie Mousse Cake
Ingredients:
---Bottom Layer---
1 box Chocolate cake mix, devil's food
---Second Layer---
1 teaspoon Unflavored gelatin
1 tablespoon cold water
2 tablespoons boiling water
4 ounces chocolate chips
4 ounces cream cheese, cubed
3/4 cup heavy cream
1/2 teaspoon granulated sugar
---Third Layer---
3 egg yolks
1/4 cup sugar
3 tablespoons flour, sifted
1 teaspoon Unflavored gelatin
1 3/4 cups heavy cream
1 teaspoon vanilla extract
---Fourth Layer---
1 1/2 cups heavy cream
2 tablespoons butter
18 ounces semisweet chocolate, chopped
Directions: 1. Bottom Layer: Bake according to directions on box, using round pans and cool. Once cooled, (cut cake into layers if you choose and use one layer) make a collar using wax paper. Make the collar at least four inches taller than cake.
2. Second Layer: Melt chocolate and cream cheese together. Let cool. Soften gelatin with cold water for 1 minute, then add boiling water, stir until dissolved and clear. Let this cool while you start whipping the heavy cream and sugar. As cream starts to thicken, add gelatin. Continue to whip until stiff peaks form. Add 1/4 of the cream to the chocolate mixture and mix thoroughly. Then fold this into the remaining cream. Once you have completed spread onto cake and refrigerate.
3. Third Layer: Beat egg yolks until pale. Add sugar, flour and gelatin, then beat until mixed. Bring cream and vanilla extract to a boil. Add a small amount of cream to egg mixture while stirring. Gradually add until all of the cream has been added and then pour entire mixture through a strainer into the pan. Continue to cook until custard begins to thicken. Cool slightly pour on top of chocolate mousse and freeze while getting the icing ready.
4. Fourth Layer: Bring butter and cream to a boil, pour over chocolate and let sit for 5 minutes. Stir until smooth. Let cool (slightly warmer than room temp) until it starts to thicken. Remove cake from freezer and remove the collar. Pour some of the ganache (what you feel comfortable working with) and using a spatula spread it evenly across the top and sides of cake. While this is still wet put chocolate chips onto the side of the cake. And refrigerate. Continue to let the remaining ganache cool and firm up, place into a cake decorating bag with star tip and place a border on the cake if you like.
Thursday, January 11, 2007
Asian Turkey Pot Stickers
1/2 c chopped scallions
2 tbspn grated fresh ginger root
1 lb ground turkey
2 tbsp worcestershire sauce
2 tsp tasted sesame oil
24 square wonton wrappers
1 c chicken broth
finely chop scallions and ginger
in large bowl combine turkey, scallions, ginger, worcestershire sauce and sesame oil
lay dumpling skins on counter
place spoonful of turkey mixture into the middle of each skin
moisten the edges of the skins and fold together to make a triangle
heat oil in large skillet
place full wraps in skillet until browned on both sides
add some chicken broth and cover the pan to steam the dumplings all the way through
steam until all liquid is absorbed
*it makes quite a few dumplings. i used the pampered chef family skillet and had to fill it 3 times. each time i added about 1/3 c of the chicken broth to steam the dumplings and then removed them to a plate. i placed waxed paper between the layers b/c the steamed/fried wonton wrappers can stick to each other very easily. if you just want them c rispy try not adding the chicken broth, although i like the chewy texture it makes.
dipping sauce:
1/4 soy sauce
3 tbspn rice vinegar or lemon juice (we used apply cider vinegar b/c that's what we had)
2 tsp sesame oil
dip the dumplings in the sauce and enjoy! i made white rice with the left over chopped scallions in it and broccoli. it suggests making a grated carot salad by grating 1 bag carrots, adding golden or dark raisens and a vinaigrette dressing.
2 tbspn grated fresh ginger root
1 lb ground turkey
2 tbsp worcestershire sauce
2 tsp tasted sesame oil
24 square wonton wrappers
1 c chicken broth
finely chop scallions and ginger
in large bowl combine turkey, scallions, ginger, worcestershire sauce and sesame oil
lay dumpling skins on counter
place spoonful of turkey mixture into the middle of each skin
moisten the edges of the skins and fold together to make a triangle
heat oil in large skillet
place full wraps in skillet until browned on both sides
add some chicken broth and cover the pan to steam the dumplings all the way through
steam until all liquid is absorbed
*it makes quite a few dumplings. i used the pampered chef family skillet and had to fill it 3 times. each time i added about 1/3 c of the chicken broth to steam the dumplings and then removed them to a plate. i placed waxed paper between the layers b/c the steamed/fried wonton wrappers can stick to each other very easily. if you just want them c rispy try not adding the chicken broth, although i like the chewy texture it makes.
dipping sauce:
1/4 soy sauce
3 tbspn rice vinegar or lemon juice (we used apply cider vinegar b/c that's what we had)
2 tsp sesame oil
dip the dumplings in the sauce and enjoy! i made white rice with the left over chopped scallions in it and broccoli. it suggests making a grated carot salad by grating 1 bag carrots, adding golden or dark raisens and a vinaigrette dressing.
Monday, January 08, 2007
menu for two weeks
thanks for posting your menu! as soon as i saw that the mexican casserole invovled doritos i knew it was darin's recipe! the stew sounds really good! i'll have to try it, maybe start de-sensitizing eric's allergies to beef...muhahaha. here's my menu:
Monday:Asian Pot Stickers (dumplings) really good- a wrapped meal, maybe darin would like this- it is ground turkey with green onions and ginger wrapped in wonton wrappers and fried/steamed with chicken broth. dip in a soy sauce/sesame seed oil sauce. let me know if you would like more detail. eric and i did the meal together and got the whole thing done with dishes washed in one hour so it doesn't take as long as some wrapped meals...but tastes very asian. i don't know how much you guys like asian food.
tuesday: spanish noodles (bob's recipe from back in the day)
wednesday:kimble's house
Thursday: left over dumplings
friday: left over frozen chicken dinner or frozen pizza
Saturday: family burrito
Sunday: Grilled Chicken with lime sauce (coat chicken breasts with egg, dip in bread crumbs. heat olive oil in large skillet, place chicken into skillet and fry till golden. remove from skilet. squeeze juice of 2 limes into skillet. cook over low heat until it boils. add 5 tbspn butter, stir till melted. season with chives and dill. spoon sauce over chicken and serve. this recipe is pretty good, maybe an 8/10 so not outstanding but it is nice to switch it up a bit every once in a while)
Monday: sloppy joes
tuesday: California Sherry chicken
Wed: Kimble's
Thrusday: left over sloppy joes
Friday: left over California Sherry chicken
Saturday: i don't know- we are going to church with tyler and alyssa and having dinner with thema nd i've done the dinner the past 3 weeks so i'm hoping she'll do acrock pot meal..
Sunday: Mexian soup- you gave me this recipe last year and i've never made it. it has velveeta in it and rotel. i'm making corn bread with it
Monday: chili and corn bread
i'm making salads for lunch and taking them to work. they are really yummy and have really hit the spot. i just can't eat sandwiches anymore! i start with lettuce, tomatoes, carrots, add croutons, dried cranberries, avacado, a tart granny smith apple, and some feta or blue cheese. i make my own dressing with olive oil, balsamic vinger, oregano, and cavenders. yum! i've been eating snacks of raw natural almonds, organic yogurt(again, better than regular), a kiwi or banana or pear (b/c that produce is cheap right now at the store). that usually get me trhough a 12 hour shift. i thought you might be inspired by any of those things for a good snack. also dried blueberries, peaches or apricots are good too.
Monday:Asian Pot Stickers (dumplings) really good- a wrapped meal, maybe darin would like this- it is ground turkey with green onions and ginger wrapped in wonton wrappers and fried/steamed with chicken broth. dip in a soy sauce/sesame seed oil sauce. let me know if you would like more detail. eric and i did the meal together and got the whole thing done with dishes washed in one hour so it doesn't take as long as some wrapped meals...but tastes very asian. i don't know how much you guys like asian food.
tuesday: spanish noodles (bob's recipe from back in the day)
wednesday:kimble's house
Thursday: left over dumplings
friday: left over frozen chicken dinner or frozen pizza
Saturday: family burrito
Sunday: Grilled Chicken with lime sauce (coat chicken breasts with egg, dip in bread crumbs. heat olive oil in large skillet, place chicken into skillet and fry till golden. remove from skilet. squeeze juice of 2 limes into skillet. cook over low heat until it boils. add 5 tbspn butter, stir till melted. season with chives and dill. spoon sauce over chicken and serve. this recipe is pretty good, maybe an 8/10 so not outstanding but it is nice to switch it up a bit every once in a while)
Monday: sloppy joes
tuesday: California Sherry chicken
Wed: Kimble's
Thrusday: left over sloppy joes
Friday: left over California Sherry chicken
Saturday: i don't know- we are going to church with tyler and alyssa and having dinner with thema nd i've done the dinner the past 3 weeks so i'm hoping she'll do acrock pot meal..
Sunday: Mexian soup- you gave me this recipe last year and i've never made it. it has velveeta in it and rotel. i'm making corn bread with it
Monday: chili and corn bread
i'm making salads for lunch and taking them to work. they are really yummy and have really hit the spot. i just can't eat sandwiches anymore! i start with lettuce, tomatoes, carrots, add croutons, dried cranberries, avacado, a tart granny smith apple, and some feta or blue cheese. i make my own dressing with olive oil, balsamic vinger, oregano, and cavenders. yum! i've been eating snacks of raw natural almonds, organic yogurt(again, better than regular), a kiwi or banana or pear (b/c that produce is cheap right now at the store). that usually get me trhough a 12 hour shift. i thought you might be inspired by any of those things for a good snack. also dried blueberries, peaches or apricots are good too.
menu for the week
Monday night- Mexican casserole (one of darin's recipes)
line a 9x12 pyrex dish with Doritos (taco flavor)
layer of diced chicken
layer of chopped green chiles
layer of chopped onions
cover with 1 can cream of chicken and 1 can cream of mushroom
top with grated cheese
layer again and bake at 325 for 45 minutes or until bubbly
Tuesday night- Spaghetti and meatballs and french bread
Wednesday night- chimichangas with beans, cheese, and taco meat
Thursday night- stew
meat, carrots, celery, potatoes, onions quartered.
put them in the crock pot in the morning on low and add 1 packet of powdered italian dressing, one packet of powdered ranch dressing, and one packet of brown gravy. let it cook all day. delicious!
Friday night- Tex Mex Chicken Melt
1/2 cup finely chopped onion
1/2 cup chopped green bell pepper
4 oz grated cheddar cheese
1 chicken breast boiled and then chopped
1/4 cup mayonnaise
1 T taco seasoning
1 garlic clove, pressed
2 plum tomatoes, sliced
2 T parsley, snipped ( i use dried)
use your left over french bread from spaghetti and slice them into 1/4 inch slices
arrange slices on a rectangle stone (or cookie sheet)
In a bowl combine chicken, onion, bell pepper, 1/2 cup of the cheese, mayo, taco seasoning, and garlic. mix well
using a medium scoop, divide filling evenly among bread slices. slice the tomatoes. place one tomato slice over filling on each bread slice. sprinkle parsley on the tomatoes and then sprinkle the tops with left over cheese. bake 15 min at 375 or until golden brown.
this would also work as an appetizer for a party.
Sunday dinner- your artichoke chicken recipe.
line a 9x12 pyrex dish with Doritos (taco flavor)
layer of diced chicken
layer of chopped green chiles
layer of chopped onions
cover with 1 can cream of chicken and 1 can cream of mushroom
top with grated cheese
layer again and bake at 325 for 45 minutes or until bubbly
Tuesday night- Spaghetti and meatballs and french bread
Wednesday night- chimichangas with beans, cheese, and taco meat
Thursday night- stew
meat, carrots, celery, potatoes, onions quartered.
put them in the crock pot in the morning on low and add 1 packet of powdered italian dressing, one packet of powdered ranch dressing, and one packet of brown gravy. let it cook all day. delicious!
Friday night- Tex Mex Chicken Melt
1/2 cup finely chopped onion
1/2 cup chopped green bell pepper
4 oz grated cheddar cheese
1 chicken breast boiled and then chopped
1/4 cup mayonnaise
1 T taco seasoning
1 garlic clove, pressed
2 plum tomatoes, sliced
2 T parsley, snipped ( i use dried)
use your left over french bread from spaghetti and slice them into 1/4 inch slices
arrange slices on a rectangle stone (or cookie sheet)
In a bowl combine chicken, onion, bell pepper, 1/2 cup of the cheese, mayo, taco seasoning, and garlic. mix well
using a medium scoop, divide filling evenly among bread slices. slice the tomatoes. place one tomato slice over filling on each bread slice. sprinkle parsley on the tomatoes and then sprinkle the tops with left over cheese. bake 15 min at 375 or until golden brown.
this would also work as an appetizer for a party.
Sunday dinner- your artichoke chicken recipe.
Sunday, January 07, 2007
A good band for Darin...
hey, darin totally needs to check out this band, "clay your hands and say yeah". if he likes them i can bring a CD of them when i come in february. another good, fun band he should look into is Devotchka- i have them too if he wants a CD.
Monday, January 01, 2007
menu for the week
hamburgers tonight Jan 1
Sitr Fry tomorrow Tues ( don't know the recipe yet)
ham and bean soup Wed (don't know this recipe yet either)
chicken soup (thurs)
leftovers, probably for Friday.
I'll let you know if I find some great recipes
The pumpkin coffee cake was good by the way. I made it recently. It tastes a lot like Bob's but with a nice tasty layer of pumpkin in there too. I made a great recipe for pancakes this morning with orange juice and blueberries in it. let me know if you want it; I know you think blueberries are expensive, so let me know.
Sitr Fry tomorrow Tues ( don't know the recipe yet)
ham and bean soup Wed (don't know this recipe yet either)
chicken soup (thurs)
leftovers, probably for Friday.
I'll let you know if I find some great recipes
The pumpkin coffee cake was good by the way. I made it recently. It tastes a lot like Bob's but with a nice tasty layer of pumpkin in there too. I made a great recipe for pancakes this morning with orange juice and blueberries in it. let me know if you want it; I know you think blueberries are expensive, so let me know.
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