Submitted by: Adrienne
3-4 chicken breasts
3/4 c. onion, diced
1 clove garlic, minced
1/2 c. sundried tomatoes, chopped
1/2 c. chicken broth
4 tsp. dried basil (or 1/4 c. fresh)
1/4 c. cottage cheese
about 1/4 c. grated parmesan cheese
a pinch of oregano (optional)
salt and pepper
Saute onion and garlic on medium heat. Stir in tomatoes and broth and bring to a boil. Reduce heat and simmer uncovered for 10-15 minutes or until the liquid is absorbed. Stir in basil. In a separate bowl, combine cottage cheese with parmesan cheese, oregano and salt and pepper.
Butterfly open the chicken breasts (cut lengthwise so it opens like book). Spread mixture in each. Spread cheese mixture on top of tomato mixture and close the chicken breasts. You can sprinkle some salt and pepper or bread crumbs on top of chicken for a little extra texture.
Place in a greased baking dish. Bake uncovered at 350 degrees for 40-45 minutes or until juices run clear. Spoon the juices on top of the chicken before serving.
Friday, September 19, 2008
Monday, September 8, 2008
Adrienne's Sausage Penne with Sundried Tomatoes
Submitted by: Adrienne
Penne pasta
Sausage, diced and cooked
Sundried Tomatoes
3-4 cloves garlic, minced or grated
2 TB olive oil and flour for rue
Milk (about 1/2 c. to 1 c.)
1 c. beef broth (or 1 cube boullion dissolved in 1 c. water)
1 c. grated Parmesan cheese
Salt and pepper
Optional: basil, italian seasoning or any herbs of your choice
Start the sauce by heating up the olive oil. Add the grated/minced garlic and cook for about 20-30 seconds. Add flour and cook another 30 seconds. Add milk slowly and whisk mixture to start thickening sauce. Add beef broth while stirring constanly. Next, add parmesan cheese. At this point, determine if the sauce is thick to your liking. Add more milk or broth to thin it out slightly. Then add sausage, sundried tomatoes, salt and pepper, and any herbs you like. Cook pasta as directed and combine when serving. 
Sunday, September 7, 2008
Breakfast Hash Pancakes
Submitted by: Adrienne
Potatoes, grated (make sure to use a grater with large holes)
Eggs (about 2 per person for adults)
Sausage, diced and cooked
Sundried Tomatoes
Cheddar cheese, grated
Tip: besides the eggs, potatoes and cheese, you can really use anything you want in this. You could use carmelized onions, pepperoni, ham, normal tomatoes, herbs, etc.
Note: use directions for EACH "pancake" or just do it all at once for more of a scrambled look.
Beat eggs in a bowl, adding a little milk if you want. Cook grated potatoes on medium heat for up to 1 minute. Add eggs to the potatoes, mixing together. Add all other desired ingredients except cheese. Pat into a "pancake" and cook both sides, making sure the egg isn't runny. Grate cheese on top just before taking out of the skillet. Serve immediately.
Potatoes, grated (make sure to use a grater with large holes)
Eggs (about 2 per person for adults)
Sausage, diced and cooked
Sundried Tomatoes
Cheddar cheese, grated
Tip: besides the eggs, potatoes and cheese, you can really use anything you want in this. You could use carmelized onions, pepperoni, ham, normal tomatoes, herbs, etc.
Note: use directions for EACH "pancake" or just do it all at once for more of a scrambled look.
Beat eggs in a bowl, adding a little milk if you want. Cook grated potatoes on medium heat for up to 1 minute. Add eggs to the potatoes, mixing together. Add all other desired ingredients except cheese. Pat into a "pancake" and cook both sides, making sure the egg isn't runny. Grate cheese on top just before taking out of the skillet. Serve immediately.
Wednesday, September 3, 2008
Asian Stir-fry with Apricot Glaze
Submitted by: Adrienne
There's really nothing special about the stir-fry itself...you can use whatever meat/veggies you want. The only unique part is the glaze.
Soy sauce
Apricot or Peach jam/preserves
Yes, it's as easy as it looks. Start stir-frying your meat and veggies. Once the meat is at least cooked through, make the glaze. I like to put the jam in first, and then just add the soy sauce little by little to taste. Amount is really up to you. Works great for any Asian type of dish!
There's really nothing special about the stir-fry itself...you can use whatever meat/veggies you want. The only unique part is the glaze.
Soy sauce
Apricot or Peach jam/preserves
Yes, it's as easy as it looks. Start stir-frying your meat and veggies. Once the meat is at least cooked through, make the glaze. I like to put the jam in first, and then just add the soy sauce little by little to taste. Amount is really up to you. Works great for any Asian type of dish!
Quesadilla Cheeseburgers
Submitted by: Adrienne
I saw this on an Applebee's commercial...super easy and different!
Ground beef, cooked in patties
Tortillas
Cheese, sliced
Pico de gallo, guacamole or any side you like
Start by cooking the patties in a skillet. I like to make them interesting by adding diced garlic, cilantro, scallions, onions, or spices. Be sure to make them small enough to fill just half of your tortillas. Set patties aside. Don't worry about cleaning the pan...leave the beef flavored grease in there for more flavor. Take one tortilla and butter one side of it. Put it butter-side down while hanging onto the top of it. Put the beef patty and sliced cheese on it and fold the top over. Cook until the tortilla is crisp and flip over. If you like any sides with your quesadillas like pico de gallo or guacamole, they go great with there. I like to serve them with Kristl's pomme fries or rice.
I saw this on an Applebee's commercial...super easy and different!
Ground beef, cooked in patties
Tortillas
Cheese, sliced
Pico de gallo, guacamole or any side you like
Start by cooking the patties in a skillet. I like to make them interesting by adding diced garlic, cilantro, scallions, onions, or spices. Be sure to make them small enough to fill just half of your tortillas. Set patties aside. Don't worry about cleaning the pan...leave the beef flavored grease in there for more flavor. Take one tortilla and butter one side of it. Put it butter-side down while hanging onto the top of it. Put the beef patty and sliced cheese on it and fold the top over. Cook until the tortilla is crisp and flip over. If you like any sides with your quesadillas like pico de gallo or guacamole, they go great with there. I like to serve them with Kristl's pomme fries or rice.
Chicken Cordon Bleu
Submitted by: Adrienne
Chicken Breasts, uncooked (# depends on preference)
Swiss Cheese, sliced
Deli ham, sliced
Bread crumbs (Italian seasoned are great)
Flour
Eggs, about 2 depending on # of people
Slice each chicken breast lengthwise on the side to open it up like a book, but not all the way through (also known as "butterflying" it). Put cheese and ham inside and close back up.
Heat up a thin layer of olive oil in a skillet on medium heat. Make a breading station of a bowl of flour, a bowl of whisked eggs, and a bowl of bread crumbs. Place the chicken breast in each bown in that order. Cook each side of the chicken for about 3-4 minutes each, to sear each side and seal them. Then transfer to a baking dish and bake for about 20-30 minutes or until chicken is done.
Chicken Breasts, uncooked (# depends on preference)
Swiss Cheese, sliced
Deli ham, sliced
Bread crumbs (Italian seasoned are great)
Flour
Eggs, about 2 depending on # of people
Slice each chicken breast lengthwise on the side to open it up like a book, but not all the way through (also known as "butterflying" it). Put cheese and ham inside and close back up.
Heat up a thin layer of olive oil in a skillet on medium heat. Make a breading station of a bowl of flour, a bowl of whisked eggs, and a bowl of bread crumbs. Place the chicken breast in each bown in that order. Cook each side of the chicken for about 3-4 minutes each, to sear each side and seal them. Then transfer to a baking dish and bake for about 20-30 minutes or until chicken is done.
Baked Potatoes Stuffed with Cheddar Bacon Sauce
Submitted by: Adrienne
1 potato for each person, rinsed
1 c. frozen broccoli, small pieces
1 c. bacon, chopped (or bacon bits)
1 c. cheddar cheese, grated
Milk (about 1/2 to 3/4 c. depending on preference)
2 TB Butter and flour for rue
Cut slits in potatoes, wrap in tin foil and put on a baking sheet. Bake at 500 degrees for about 45 minutes or until done. While they're cooking, make your sauce. Start with a medium saucepan on medium heat. Melt 2 TB of butter and add 2 TB of flour. After about 20-30 seconds, add some milk and whisk rapidly to dissolve the rue. Add the cheese and continue to stir; the sauce should become very thick. Add the broccoli and bacon. Turn off heat when done.
When the potatoes are done, take them out keeping the oven on. Cut lengthwise slits and push the ends together to open it. Fill them generously with the sauce, put back on the baking sheet and bake another 5-10 minutes. Take out and let them sit a few minutes before serving. Great alternative to the normal baked potato and a good way to get some veggies in there, too!
1 potato for each person, rinsed
1 c. frozen broccoli, small pieces
1 c. bacon, chopped (or bacon bits)
1 c. cheddar cheese, grated
Milk (about 1/2 to 3/4 c. depending on preference)
2 TB Butter and flour for rue
Cut slits in potatoes, wrap in tin foil and put on a baking sheet. Bake at 500 degrees for about 45 minutes or until done. While they're cooking, make your sauce. Start with a medium saucepan on medium heat. Melt 2 TB of butter and add 2 TB of flour. After about 20-30 seconds, add some milk and whisk rapidly to dissolve the rue. Add the cheese and continue to stir; the sauce should become very thick. Add the broccoli and bacon. Turn off heat when done.
When the potatoes are done, take them out keeping the oven on. Cut lengthwise slits and push the ends together to open it. Fill them generously with the sauce, put back on the baking sheet and bake another 5-10 minutes. Take out and let them sit a few minutes before serving. Great alternative to the normal baked potato and a good way to get some veggies in there, too!
Rachael Ray's Green Eggs & Ham with Potato Pancakes
Submitted by: Adrienne
Green Eggs and Ham:
Deli Ham
Eggs
1 c. grated cheddar cheese
Bacon, chopped (or bacon bits)
Butter and flour for a rue
Milk
Grease a muffin tin. Line with a couple pieces of ham to make little "cups." It's best to have a little sauce of some kind to put in it. I made a cheddar bacon sauce that worked great (Rachael Ray does a creamed spinach sauce). Just make a rue with 2 TB flour and 2 TB butter over medium heat, add some milk and stir, add the cheese, stir until thickened, and add bacon. Pour sauce in the ham cups until just half full. CAREFULLY crack open an egg in each cup, leaving the yolk intact. Bake at 375 until the eggs set, about 15 minutes. Allow a couple minutes to cool before serving.
Potato Pancakes:
2 c. frozen hash browns (shredded) or shredded potato
2 c. shredded root veggies (any you like: carrots, zucchini, parsnips, etc.)
2 TB flour
1 beaten egg
Salt and Pepper to taste
Olive oil
Tip: make sure the shredder has bigger holes; the tiny holes make it a pile of watery mush. Mix all in a bowl. Heat up a thick layer of olive oil on med-high heat. Once oil is hot, scoop a mound of "batter" and let it cook for about 4 min on each side. (You can probably do 2-3 at a time, depending on the size of the skillet). Use a spatchula to transfer them to a plate lined with paper towels to soak any extra oil. That's it! They don't necessarily need to be very hot to serve; they're great at room temp, too.
Green Eggs and Ham:
Deli Ham
Eggs
1 c. grated cheddar cheese
Bacon, chopped (or bacon bits)
Butter and flour for a rue
Milk
Grease a muffin tin. Line with a couple pieces of ham to make little "cups." It's best to have a little sauce of some kind to put in it. I made a cheddar bacon sauce that worked great (Rachael Ray does a creamed spinach sauce). Just make a rue with 2 TB flour and 2 TB butter over medium heat, add some milk and stir, add the cheese, stir until thickened, and add bacon. Pour sauce in the ham cups until just half full. CAREFULLY crack open an egg in each cup, leaving the yolk intact. Bake at 375 until the eggs set, about 15 minutes. Allow a couple minutes to cool before serving.
Potato Pancakes:
2 c. frozen hash browns (shredded) or shredded potato
2 c. shredded root veggies (any you like: carrots, zucchini, parsnips, etc.)
2 TB flour
1 beaten egg
Salt and Pepper to taste
Olive oil
Tip: make sure the shredder has bigger holes; the tiny holes make it a pile of watery mush. Mix all in a bowl. Heat up a thick layer of olive oil on med-high heat. Once oil is hot, scoop a mound of "batter" and let it cook for about 4 min on each side. (You can probably do 2-3 at a time, depending on the size of the skillet). Use a spatchula to transfer them to a plate lined with paper towels to soak any extra oil. That's it! They don't necessarily need to be very hot to serve; they're great at room temp, too.
Rachael Ray's Deli-Stuffed Eggwiches
Submitted by: Adrienne
2 pieces of bread per person
1 egg per person
Any kind of deli meat
Any kind of cheese
2 TBS dijon mustard
2 TBS peach or apricot jam
For the spread, mix the mustard and jam together (use as much as you like, just make both equal amounts). Spread mixture onto pieces of bread. Make sandwiches with the meat and cheese. In a sqaure pan, beat eggs well. Dip each side of sandwiches into egg and fry in a skillet on medium heat until egg is cooked on both sides. And that's it! Just eat it like you would a normal sandwich!
2 pieces of bread per person
1 egg per person
Any kind of deli meat
Any kind of cheese
2 TBS dijon mustard
2 TBS peach or apricot jam
For the spread, mix the mustard and jam together (use as much as you like, just make both equal amounts). Spread mixture onto pieces of bread. Make sandwiches with the meat and cheese. In a sqaure pan, beat eggs well. Dip each side of sandwiches into egg and fry in a skillet on medium heat until egg is cooked on both sides. And that's it! Just eat it like you would a normal sandwich!
Banana Oatmeal Cookies
Submitted by: Adrienne
1 c. butter
1 c. sugar
2 eggs
1 tsp vanilla
2 c. flour
1 tsp baking soda
1 tsp ground cinnamon
1 tsp ground cloves
3 med bananas, mashed
2 c. quick oats
1 c. choc chips
Cream butter and sugar well. Beat in eggs and vanilla. Combine flour, b. soda, cinnamon and cloves; add to creamed mixture and mix well. Stir in bananas, oats and choc chips. Drop by rounded spoonfuls onto greased baking sheets. Bake at 375 for 8-10 minutes. Immediately move to wire racks to cool.
Tip: These make GREAT bars, too. Just put the dough into a greased 9 x 13 pan and bake for more like 20-25 minutes (I did it once but wasn't really timing it...just when it's a little golden on top and a toothpick comes out clean).
1 c. butter
1 c. sugar
2 eggs
1 tsp vanilla
2 c. flour
1 tsp baking soda
1 tsp ground cinnamon
1 tsp ground cloves
3 med bananas, mashed
2 c. quick oats
1 c. choc chips
Cream butter and sugar well. Beat in eggs and vanilla. Combine flour, b. soda, cinnamon and cloves; add to creamed mixture and mix well. Stir in bananas, oats and choc chips. Drop by rounded spoonfuls onto greased baking sheets. Bake at 375 for 8-10 minutes. Immediately move to wire racks to cool.
Tip: These make GREAT bars, too. Just put the dough into a greased 9 x 13 pan and bake for more like 20-25 minutes (I did it once but wasn't really timing it...just when it's a little golden on top and a toothpick comes out clean).
Ice Cream Sandwich Cake
Submitted by: Adrienne
Ice cream sandwiches (10 if using a 8x8 cake pan, about 20 if using a 9x13)
1 tub cool whip
1 candy bar of your choice, crushed
Put 2 layers of ice cream sandwiches in the cake pan. Top with cool whip and crushed candy bar. Put in freezer until serving. It's that easy!! You can put any favorite ice cream topping on the top (oreos, caramel, strawberries, etc). This will definitely impress everyone at the party!!
Ice cream sandwiches (10 if using a 8x8 cake pan, about 20 if using a 9x13)
1 tub cool whip
1 candy bar of your choice, crushed
Put 2 layers of ice cream sandwiches in the cake pan. Top with cool whip and crushed candy bar. Put in freezer until serving. It's that easy!! You can put any favorite ice cream topping on the top (oreos, caramel, strawberries, etc). This will definitely impress everyone at the party!!
Inside-Out Stuffed Salmon
Submitted by: Adrienne
2 salmon fillets
2 cloves garlic, minced
1/4 c. scallions, chopped
2 Tbsp cream cheese (I use a little more)
Baby spinach
Salt and Pepper
Olive oil
Make about 5 long slits in the fillets (I do short, vertical ones along the fillet). Fill it with the garlic and scallions. Spread cream cheese on top, cover the top with spinach, add salt and peper and drizzle olive oil. Bake at 400 degrees for 15-20 minutes, or until the fish flakes off easily with a fork.
Goosa (Lebanese Stuffed Zucchini)
Submitted by: Adrienne
Zucchini (the number you need depends on the size; for larger ones that are 2-3 inches thick, use about 4-5; for smaller ones, use 6-8.)
1 can (the large kind) of stewed tomatoes
2 cloves garlic, minced
1 Tbsp mint, crushed (fresh or dried)
lemon juice to taste
Stuffing:
3/4 c. rice, uncooked and rinsed in cold water
1 1/2 lbs. ground meat (beef, lamb or turkey works great)
lemon juice to taste (about 1 TBSP)
salt and pepper
Cut zucchini in half, then gently cut off the root/tip, leaving it closed up so you can stuff through the other end. Scrape out the insides, leaving a thin shell...be careful not to cut through. Combine stuffing ingredients in a bowl and mix with clean hands. Loosely stuff the zucchini and lay in a large pot. Add can of tomatoes, garlic, mint, salt and pepper, and about 1 TBSP again of lemon juice. If the liquid doesn't cover at least half of the zucchini, add some water (I like to have beef boullion already dissolved in it for more flavor). Put any leftover Cover and cook on low flame for 35-45 minutes or until the zucchini is very tender and rice/meat is cooked.
If scraping out the zucchini isn't very doable with the tools you have, just slice it and add everything in the pot like a stew...it would all taste the same.
Zucchini (the number you need depends on the size; for larger ones that are 2-3 inches thick, use about 4-5; for smaller ones, use 6-8.)
1 can (the large kind) of stewed tomatoes
2 cloves garlic, minced
1 Tbsp mint, crushed (fresh or dried)
lemon juice to taste
Stuffing:
3/4 c. rice, uncooked and rinsed in cold water
1 1/2 lbs. ground meat (beef, lamb or turkey works great)
lemon juice to taste (about 1 TBSP)
salt and pepper
Cut zucchini in half, then gently cut off the root/tip, leaving it closed up so you can stuff through the other end. Scrape out the insides, leaving a thin shell...be careful not to cut through. Combine stuffing ingredients in a bowl and mix with clean hands. Loosely stuff the zucchini and lay in a large pot. Add can of tomatoes, garlic, mint, salt and pepper, and about 1 TBSP again of lemon juice. If the liquid doesn't cover at least half of the zucchini, add some water (I like to have beef boullion already dissolved in it for more flavor). Put any leftover Cover and cook on low flame for 35-45 minutes or until the zucchini is very tender and rice/meat is cooked.
If scraping out the zucchini isn't very doable with the tools you have, just slice it and add everything in the pot like a stew...it would all taste the same.
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