Tonight calls for invention! Together, with my son Glenn, we have invented an entree that sounds great!
1)Marinate chicken breasts in a mojito marinade. I bought mine from Aldi's. It is called Mojo Marinade, and it's around $2. I marinated these all day.
2) Either grill or roast chicken breasts, depending on the weather.
3) Place leftover bacon pieces(does anyone ever have leftover bacon?) on top of each breast.
4)top with a slice of muenster cheese. Let this melt over the bacon and serve!
Served with adobo-flavored rice and broccoli.
Tuesday, February 23, 2010
Tuesday, September 1, 2009
Seasoned chicken, Red Beans and Rice and Salad
3 large chicken breasts, bone in, skin removed
cumin
garlic powder
onion powder
chili powder
curry powder
salt
pepper
oil
Cut the chicken breast into about 3 or 4 pices each. Place in a large bowl and pour enough oil in to coat each piece. Add seasoning (I ddin't measure, but I would guess about 2 tsp each) and mix with your hands to spread the seasoning and oil over pieces. Let sit about 20 minutes. Place in a baking dish and bake at 300 for about 40 minutes. Move to the top rack and broil for another 3 -5 minutes til browned on top.
Serve with red beans and rice (box) and salad of your choice!
cumin
garlic powder
onion powder
chili powder
curry powder
salt
pepper
oil
Cut the chicken breast into about 3 or 4 pices each. Place in a large bowl and pour enough oil in to coat each piece. Add seasoning (I ddin't measure, but I would guess about 2 tsp each) and mix with your hands to spread the seasoning and oil over pieces. Let sit about 20 minutes. Place in a baking dish and bake at 300 for about 40 minutes. Move to the top rack and broil for another 3 -5 minutes til browned on top.
Serve with red beans and rice (box) and salad of your choice!
Friday, August 28, 2009
Cheesey Chicken and Noodles
1 cup diced green peppers
3 cups shredded, cooked chicken breast
1 can cream of chicken soup
1 lb ricotta cheese or small curd cottage cheese
1 1/2 cups shredded cheddar cheese, 1/2 cup reserved
1 pkg egg noodles, cooked according to package directions
salt and pepper to taste
Mix chicken, soup, cheeses, peppers and egg noodles in a 9 x 13 casserole dish. If the mixture seems to dry, add another cream soup can or some milk to the pan to thin it out a bit. Sprinkle remaining cheese on top. Bake at 350 for about 1/2 hour or until heated through and bubbly.
I served this with steamed broccoli.
3 cups shredded, cooked chicken breast
1 can cream of chicken soup
1 lb ricotta cheese or small curd cottage cheese
1 1/2 cups shredded cheddar cheese, 1/2 cup reserved
1 pkg egg noodles, cooked according to package directions
salt and pepper to taste
Mix chicken, soup, cheeses, peppers and egg noodles in a 9 x 13 casserole dish. If the mixture seems to dry, add another cream soup can or some milk to the pan to thin it out a bit. Sprinkle remaining cheese on top. Bake at 350 for about 1/2 hour or until heated through and bubbly.
I served this with steamed broccoli.
Thursday, August 20, 2009
Pork Roast, Fried Apples, and Garlic Green Beans
2 lb boneless pork loin roast
salt and pepper
brown gravy mix
4 medium sized apples, core and sliced, but not peeled.
1/2 cu brown sugar
2tbsp cinammon
1 lb bag frozen green beans
2 cloves garlic, minced
2 tsp soy sauce
Trim off visible fat from pork loin. Salt and pepper. Brown in a frying pan on all sides. Place in an oven-proof dish and Pour gravy envelope over top Pour 2 cups of water over this. Cover with a lid. Cook about 1 hour, until it reaches at least 165. Let rest 10 minutes and then slice thinly. Use pan dripping to make more gravy, adding cornstarch and cold water mixture if thickening is desired.
In a medium frying pan, melt 2 tbsp butter. Saute apples for a few minutes until slightly soft. Add brown sugar and cook, stirring occasionally until apples are kind of mush and brown sugar has melted and formed a syrup.
In a small saucepan place a minimal ammount of water. Add green beans and cook about 6-8 minutes, until just done. Remove beans and set aside. Drain pan and add a little olive oil. Saute garlic briefly and then place beans back in. Add soy sauce and stir. Cook 1 more minute.
salt and pepper
brown gravy mix
4 medium sized apples, core and sliced, but not peeled.
1/2 cu brown sugar
2tbsp cinammon
1 lb bag frozen green beans
2 cloves garlic, minced
2 tsp soy sauce
Trim off visible fat from pork loin. Salt and pepper. Brown in a frying pan on all sides. Place in an oven-proof dish and Pour gravy envelope over top Pour 2 cups of water over this. Cover with a lid. Cook about 1 hour, until it reaches at least 165. Let rest 10 minutes and then slice thinly. Use pan dripping to make more gravy, adding cornstarch and cold water mixture if thickening is desired.
In a medium frying pan, melt 2 tbsp butter. Saute apples for a few minutes until slightly soft. Add brown sugar and cook, stirring occasionally until apples are kind of mush and brown sugar has melted and formed a syrup.
In a small saucepan place a minimal ammount of water. Add green beans and cook about 6-8 minutes, until just done. Remove beans and set aside. Drain pan and add a little olive oil. Saute garlic briefly and then place beans back in. Add soy sauce and stir. Cook 1 more minute.
Alfredo with Chicken (quick)
2 lbs flash frozen chicken tenderloins
1/2 cup Italian dressing
1 lb box pasta
2/3 c parmesan cheese
2 cups milk
2 tbsp cornstarch
Place water on the stove to boil to cook the pasta. Follow package directions. While pasta is cooking,
Place the tenderloins in a frying pan. Cook for a few minutes on each side, then pour dressing over all and continue to cook, turning occasionally until cooked through and starting to brown. If the dressing begins to stick to the pan, deglaze the pan with a bit of water, cover and turn down to low heat.
Check pasta. Drain if necessary.
Place milk and cornstarch in small pan. Stir and cook on med-high until thickened. Add parm cheese and a little garlic, if necessary. Stir until cheese is melted.
Place some pasta on each plate, cover with cheese sauce, and lay chicken on top. Serve hot!
1/2 cup Italian dressing
1 lb box pasta
2/3 c parmesan cheese
2 cups milk
2 tbsp cornstarch
Place water on the stove to boil to cook the pasta. Follow package directions. While pasta is cooking,
Place the tenderloins in a frying pan. Cook for a few minutes on each side, then pour dressing over all and continue to cook, turning occasionally until cooked through and starting to brown. If the dressing begins to stick to the pan, deglaze the pan with a bit of water, cover and turn down to low heat.
Check pasta. Drain if necessary.
Place milk and cornstarch in small pan. Stir and cook on med-high until thickened. Add parm cheese and a little garlic, if necessary. Stir until cheese is melted.
Place some pasta on each plate, cover with cheese sauce, and lay chicken on top. Serve hot!
Swiss Steak Supper
1 1/2 pounds beef boneless round steak
1/2 tsp seasoned salt
3 -5 potatoes, quartered
1 1/2 cups baby or cut up carrots
1 medium onion, sliced
1 can diced tomatoes with basil, garlic and oregano, undrained
1 12 oz jar home-style beef gravy or one package of brown gravy mix and 1 cup of water.
Place steak in the bottom on crock pot. Sprinkle with seasoned salt. Layer potatoes, onions and carrots over beef. Pour tomatoes and gravy over all. Cover and cook on low 7 to 9 hours or until beef and vegetables are tender.
1/2 tsp seasoned salt
3 -5 potatoes, quartered
1 1/2 cups baby or cut up carrots
1 medium onion, sliced
1 can diced tomatoes with basil, garlic and oregano, undrained
1 12 oz jar home-style beef gravy or one package of brown gravy mix and 1 cup of water.
Place steak in the bottom on crock pot. Sprinkle with seasoned salt. Layer potatoes, onions and carrots over beef. Pour tomatoes and gravy over all. Cover and cook on low 7 to 9 hours or until beef and vegetables are tender.
Friday, August 14, 2009
US Senate Soup
The Senate Stands for many things...One is its bean soup---Bernard Clayton Jr.
Apparently, the Senate actually passed a resolution to serve this soup every day in the Senate Dining Room. This recipe varies slightly from others found online because it includes mashed potatoes. I have also adapted it for the crock pot.
1 pound dried navy beans. (only soak overnight it you don't plan to use the crock to cook this)
12 cups cold water
2 lbs meaty ham hocks
3 cups chopped onion
2 cups chopped celery
1 cup mashed potatoes
3 cloves garlic
1/2 tsp black pepper
1/2 cup minced parsley
Put beans and hocks in the crock pot and cook on high about 5 hours. Skim the surface occasionally to remove fat.
Take the hocks out and cut off all the meat you can. Out hocks, meat and remaining ingredients back into the crock. Cook another 3 hours on low. Serve with salad and crusty bread
Apparently, the Senate actually passed a resolution to serve this soup every day in the Senate Dining Room. This recipe varies slightly from others found online because it includes mashed potatoes. I have also adapted it for the crock pot.
1 pound dried navy beans. (only soak overnight it you don't plan to use the crock to cook this)
12 cups cold water
2 lbs meaty ham hocks
3 cups chopped onion
2 cups chopped celery
1 cup mashed potatoes
3 cloves garlic
1/2 tsp black pepper
1/2 cup minced parsley
Put beans and hocks in the crock pot and cook on high about 5 hours. Skim the surface occasionally to remove fat.
Take the hocks out and cut off all the meat you can. Out hocks, meat and remaining ingredients back into the crock. Cook another 3 hours on low. Serve with salad and crusty bread
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