Chicken Romano
Ingredients:
3 TBS salt- free seasoned dried bread crumbs
3 TBS grated Pecorino Romano Cheese ( I substituted parmesan cheese and it was good)
4 thin-sliced boneless chicken cutlets (I used breasts and pounded thin)
1 TBS olive oil, divided
1 (141/2 oz) can dices tomatoes with Italian herbs, liquid reserved
3 cloves garlic, peeled and crushed
2 TBS pitted Kalamata olives
1 tsp balsamic vinegar
1/8 tsp red pepper flakes
3 TBS coarsely chopped basil leaves ( I used dried, as in seasoning)
Directions:
Combine breadcrumbs and cheese in shallow dish or pie plate. Dredge chicken pieces in crumb mixture to coat on both sides. Heat 1 1/2 TBS oil in 12 inch non stick skillet over medium heat. Add half of chicken and cook until golden and cooked through, 2-3 minutes each side. Transfer to plate;cover with foil to keep warm. Repeat. Add drained tomatoes,garlic,olives,vinegar,red pepper flakes, and 1/3 of tomatoe liquid. Cook 2 minutes stirring occasionally until slightly thickened. Remove from heat and discard garlic. Stir in basil. Spoon sauce over cutlets and serve.
I actually think this may be good with a mozzerella cheese o n top as well. I think that I am going to try that the next time I make this dish.
Showing posts with label AOL. Show all posts
Showing posts with label AOL. Show all posts
Monday, October 6, 2008
Beef Shepard's Pie ( original Post 8/26/07)
Beef Shepard's Pie
Ingredients:
2 TBS extra virgin olive oil
3 TBS unsalted butter
1 medium onion, diced
3 medium carrots, peeled and sliced
1 rib celery, sliced
1/2 pound cremini mushrooms, quartered
2 cloves garlic, minced
1 TBS kosher salt
3/4 tsp dried oregano
3 TBS tomato paste
1 pound ground beef
1/4 C. canned low sodium beef broth
1/2 tsp Worcestershire sauce
Freshly ground black pepper
4 C. mashed potatoes
1/4 C grated Parmesan, optional
Directions:
Preheat oven to 350
Heat the olive oil and t table spoons of the butter in a large skillet over medium heat. Add the onion,carrot, celery,mushrooms, garlic, half the salt, and oregano. Cook until vegetables are tender, about 10 mintues. Stir in the tomato paste and cook until mushrooms are soft and the tomato paste has turned brick red, about 8 minutes more. Stir in the beef, the broth, the remaining salt, the Worcestershire sauce, and some pepper, breaking up any large clumps of meat, cook until meat is no longer pink, about 3 minutes.
Transfer the meat and vegetables to a 2-quart oval casserole dish and spread the mashed potatoes over the top, leaving a 1/4 inch boarder around the edge. Make a decorative pattern on the top of the potatoes if desired. Sprinkle with cheese, if using, and dot with the remaining tablespoon of butter. Bake until potatoes brown and the juices bubble around the edge, about 40 minutes. Let cool for 10 minutes before serving.
Ingredients:
2 TBS extra virgin olive oil
3 TBS unsalted butter
1 medium onion, diced
3 medium carrots, peeled and sliced
1 rib celery, sliced
1/2 pound cremini mushrooms, quartered
2 cloves garlic, minced
1 TBS kosher salt
3/4 tsp dried oregano
3 TBS tomato paste
1 pound ground beef
1/4 C. canned low sodium beef broth
1/2 tsp Worcestershire sauce
Freshly ground black pepper
4 C. mashed potatoes
1/4 C grated Parmesan, optional
Directions:
Preheat oven to 350
Heat the olive oil and t table spoons of the butter in a large skillet over medium heat. Add the onion,carrot, celery,mushrooms, garlic, half the salt, and oregano. Cook until vegetables are tender, about 10 mintues. Stir in the tomato paste and cook until mushrooms are soft and the tomato paste has turned brick red, about 8 minutes more. Stir in the beef, the broth, the remaining salt, the Worcestershire sauce, and some pepper, breaking up any large clumps of meat, cook until meat is no longer pink, about 3 minutes.
Transfer the meat and vegetables to a 2-quart oval casserole dish and spread the mashed potatoes over the top, leaving a 1/4 inch boarder around the edge. Make a decorative pattern on the top of the potatoes if desired. Sprinkle with cheese, if using, and dot with the remaining tablespoon of butter. Bake until potatoes brown and the juices bubble around the edge, about 40 minutes. Let cool for 10 minutes before serving.
Granola (original post 8/26/07)
Granola
Ingredients:
3 C. Rolled Oats
1 C. slivered almonds
1 C. Cashews
1/4 C. plus 2 TBS dark brown sugar
1/4 C. plus 2 TBS maples syrup
1/4 C. melted butter
3/4 tsp. salt
1 C. raisins
Directions:
Preheat oven to 250 degrees
In a large bowl , combine the oats, nuts, and brown sugar. In a separate bowl, combine maple syrup, butter, and salt. Combine both mixtures and pour onto 2 sheet pans. Cook for one hour and 15 minutes, stirring every 15 minutes to achieve even color. Remove from oven and transfer to a large bowl. Add raisins and mix until evenly distributed.
Ingredients:
3 C. Rolled Oats
1 C. slivered almonds
1 C. Cashews
1/4 C. plus 2 TBS dark brown sugar
1/4 C. plus 2 TBS maples syrup
1/4 C. melted butter
3/4 tsp. salt
1 C. raisins
Directions:
Preheat oven to 250 degrees
In a large bowl , combine the oats, nuts, and brown sugar. In a separate bowl, combine maple syrup, butter, and salt. Combine both mixtures and pour onto 2 sheet pans. Cook for one hour and 15 minutes, stirring every 15 minutes to achieve even color. Remove from oven and transfer to a large bowl. Add raisins and mix until evenly distributed.
Tawnya's Pizza Dip ( Original Post 8/26/07)
Tawnya's Pizza Dip
1 8 oz block of cream cheese, softened at room temp.
1 16 oz container of sour cream
1 16 oz jar of pizza sauce
1 package of pepperoni
1 package (2 cups) of mozzarella cheese or the Italian Blend or Pizza blend
Italian seasoning
Spread cream cheese block on bottom of 9 inch pie plate. Spread sour cream on top of cream cheese. Add pizza sauce on top and spread all over. Put pepperoni on top of ingredients like a pizza. Add cheese. Sprinkle Italian seasoning on top as much as you like. Bake in a 350 degree oven for 30 minutes until heated through and cheese is melted and bubbly. Enjoy with favorite chip, cracker, veggie. Whatever.
1 8 oz block of cream cheese, softened at room temp.
1 16 oz container of sour cream
1 16 oz jar of pizza sauce
1 package of pepperoni
1 package (2 cups) of mozzarella cheese or the Italian Blend or Pizza blend
Italian seasoning
Spread cream cheese block on bottom of 9 inch pie plate. Spread sour cream on top of cream cheese. Add pizza sauce on top and spread all over. Put pepperoni on top of ingredients like a pizza. Add cheese. Sprinkle Italian seasoning on top as much as you like. Bake in a 350 degree oven for 30 minutes until heated through and cheese is melted and bubbly. Enjoy with favorite chip, cracker, veggie. Whatever.
Chicken and Dumplings (original post 8/26/07)
Chicken and Dumplings
Ingredients:
Chicken:
1 (2 1/2 pounds) chicken, either parts or a whole chicken cut up
3 ribs of celery, chopped
1 large onion, chopped
2 bay leaves
2 chicken bouillon cubes
1 (10 3/4 oz.) can condensed cream of celery or cream of chicken soup ( I use the family size)
Dumplings:
2 C. all purpose flour
1 tsp. salt ( I use table salt for this)
3/4 C. Ice water ( this depends on the weather actually, more humid weather will take less water)
I usually season the chicken before I cook it with salt, peper, granulated garlic seasoning and some papreka. Then I add the same seasonings to the water but not more paperka.
Instructions:
To start the chicken, place the chicken, celery, onion, bouillon,bay leaves, and seasoning in large pot. Add enough water to cover the chicken ( if you want a more loose stew add more water) bring the water to a simmer over medium heat. Simmer the chicken for at least 40 minutes or until the chicken is tender and the juices run clear. Remove chicken from pot and when it is cool enough to handle remove the skin and separate the meat from the bones. Return the meat to the pot, keeping warm over low heat.
To prepare the dumplings, mix the flour with the salt and mound together in a mixing bowl. Beginning at the center of the mound, drizzle a small amount of ice water over the flour. Using your fingers, and moving from the center to the sides of the bowl, gradually incorporate about 3/4 cup of ice water. Knead the dough to form a ball.
Dust a good amount of flour onto a clean work surface. Roll out the dough (it will be firm), working from center to 1/8 inch thick. Let the dough relax for several minutes.
Add the cream of celery/chicken soup to the pot with the chicken and simmer gently over medium-low heat. Cut the dough into 1 inch pieces. Pull a piece in half and drop the halves into the simmering soup. Repeat. Do not stir the chicken once the dumplings have been added. Gently move the pot in a circular motion so the dumplings become submerged and cook evenly. Cook until dumplings float and are no longer doughy, 3-4 minutes.
Ingredients:
Chicken:
1 (2 1/2 pounds) chicken, either parts or a whole chicken cut up
3 ribs of celery, chopped
1 large onion, chopped
2 bay leaves
2 chicken bouillon cubes
1 (10 3/4 oz.) can condensed cream of celery or cream of chicken soup ( I use the family size)
Dumplings:
2 C. all purpose flour
1 tsp. salt ( I use table salt for this)
3/4 C. Ice water ( this depends on the weather actually, more humid weather will take less water)
I usually season the chicken before I cook it with salt, peper, granulated garlic seasoning and some papreka. Then I add the same seasonings to the water but not more paperka.
Instructions:
To start the chicken, place the chicken, celery, onion, bouillon,bay leaves, and seasoning in large pot. Add enough water to cover the chicken ( if you want a more loose stew add more water) bring the water to a simmer over medium heat. Simmer the chicken for at least 40 minutes or until the chicken is tender and the juices run clear. Remove chicken from pot and when it is cool enough to handle remove the skin and separate the meat from the bones. Return the meat to the pot, keeping warm over low heat.
To prepare the dumplings, mix the flour with the salt and mound together in a mixing bowl. Beginning at the center of the mound, drizzle a small amount of ice water over the flour. Using your fingers, and moving from the center to the sides of the bowl, gradually incorporate about 3/4 cup of ice water. Knead the dough to form a ball.
Dust a good amount of flour onto a clean work surface. Roll out the dough (it will be firm), working from center to 1/8 inch thick. Let the dough relax for several minutes.
Add the cream of celery/chicken soup to the pot with the chicken and simmer gently over medium-low heat. Cut the dough into 1 inch pieces. Pull a piece in half and drop the halves into the simmering soup. Repeat. Do not stir the chicken once the dumplings have been added. Gently move the pot in a circular motion so the dumplings become submerged and cook evenly. Cook until dumplings float and are no longer doughy, 3-4 minutes.
Cheesy Spinach Dip ( Original Post 8/26/07)
Cheesey Spinach Dip
Ingredients:
1 pkg (10 oz) frozen chopped spinach, thawed, drained
3/4 C. grated parmesan cheese
3/4 C. Mayonnaise
1 C Mozzarella cheese, shredded
1/2 tsp garlic powder
Instructions:
Preheat oven to 350. Mix all ingredients until well blended. Spoon into a 9 inch pie plate. Bake 20 minutes or until heated through. Serve with your favorite crackers or chips.
Ingredients:
1 pkg (10 oz) frozen chopped spinach, thawed, drained
3/4 C. grated parmesan cheese
3/4 C. Mayonnaise
1 C Mozzarella cheese, shredded
1/2 tsp garlic powder
Instructions:
Preheat oven to 350. Mix all ingredients until well blended. Spoon into a 9 inch pie plate. Bake 20 minutes or until heated through. Serve with your favorite crackers or chips.
BBQ Pulled Pork ( Orignial Post 9/15/07)
BBQ Pulled Pork
This is a very easy recipe, and I didn't measure ANYTHING. Basically, you take a pork roast, Boston Butt is best and put it in the slow cooker on low for about 8-9 hours. Be sure to season it to your liking before cooking. Add a bottle of favorite BBQ sauce on top of roast. Put lid on and forget for the day. After 8-9 hours, take roast out and use 2 forks to shred meat. Add more BBQ sauce to liquid in slow cooker as it will be thin. Add meat back into slow cooker, stir together and let simmer for a while longer. The longer this dish sits the better it gets. Serve on buns or bread. Enjoy!!!
This is a very easy recipe, and I didn't measure ANYTHING. Basically, you take a pork roast, Boston Butt is best and put it in the slow cooker on low for about 8-9 hours. Be sure to season it to your liking before cooking. Add a bottle of favorite BBQ sauce on top of roast. Put lid on and forget for the day. After 8-9 hours, take roast out and use 2 forks to shred meat. Add more BBQ sauce to liquid in slow cooker as it will be thin. Add meat back into slow cooker, stir together and let simmer for a while longer. The longer this dish sits the better it gets. Serve on buns or bread. Enjoy!!!
Chicken Fried Steak ( Original Post 11/16/07)
Chicken Fried Steak
Ingredients:
3 cups of all purpose flour
Salt and pepper
1 cup of buttermilk
1 large egg
1 teaspoon of baking powder
1/2 teaspoon of baking soda
6 cube steaks ( 5 ounces each) pounded 1/4 inch thick
4 to 5 cups of vegetable oil
Directions:
For the steak: Adjust an oven rack to the middle position and heat the oven to 200 degrees. Toss the flour 1 tablespoon of salt and 1 teaspoon of pepper in a shallow dish. In a second shallow dish, beat the buttermilk, egg, baking powder, and baking soda together ( it will get foamy).
Pat the steaks dry with paper towels, then season with salt and pepper. Dredge the steaks through the flour, then coat with the buttermilk mixture, then coat again with the flour. Lay the battered steaks on a wire rack.
Pour the oil into a large Dutch oven until it measures 1 inch. Heat the oil over medium high heat until it reached 375 degrees. Fry 3 of the steaks until deep golden brown on both sides, about 5 minutes. Transfer to a paper towel lined plate to drain. Return the oil to 375 and repeat with the remaining steaks. Transfer the steaks to a clean wire rack set over a rimmed baking sheet and keep warm in the oven.
Okay, so there is the basic recipe. I used package gravy mix, the country kind. Makes it so much easier and a tip on the frying, I used an electric skillet. Easier to regulate the heat. I also did not place on a wire rack before frying. I battered them and put directly into the oil. Came out wonderful!!! Enjoy!!!
Recipe Courtesy of The America's Test Kitchen Family Cookbook. You can find it at Costco for about $20.
Ingredients:
3 cups of all purpose flour
Salt and pepper
1 cup of buttermilk
1 large egg
1 teaspoon of baking powder
1/2 teaspoon of baking soda
6 cube steaks ( 5 ounces each) pounded 1/4 inch thick
4 to 5 cups of vegetable oil
Directions:
For the steak: Adjust an oven rack to the middle position and heat the oven to 200 degrees. Toss the flour 1 tablespoon of salt and 1 teaspoon of pepper in a shallow dish. In a second shallow dish, beat the buttermilk, egg, baking powder, and baking soda together ( it will get foamy).
Pat the steaks dry with paper towels, then season with salt and pepper. Dredge the steaks through the flour, then coat with the buttermilk mixture, then coat again with the flour. Lay the battered steaks on a wire rack.
Pour the oil into a large Dutch oven until it measures 1 inch. Heat the oil over medium high heat until it reached 375 degrees. Fry 3 of the steaks until deep golden brown on both sides, about 5 minutes. Transfer to a paper towel lined plate to drain. Return the oil to 375 and repeat with the remaining steaks. Transfer the steaks to a clean wire rack set over a rimmed baking sheet and keep warm in the oven.
Okay, so there is the basic recipe. I used package gravy mix, the country kind. Makes it so much easier and a tip on the frying, I used an electric skillet. Easier to regulate the heat. I also did not place on a wire rack before frying. I battered them and put directly into the oil. Came out wonderful!!! Enjoy!!!
Recipe Courtesy of The America's Test Kitchen Family Cookbook. You can find it at Costco for about $20.
Hi Y'All
Well, since I was little I have loved food! I still do... I always say that you can not trust a thin chef... Hehe. So, I am going to transfer my recipes from AOL to here, I hope that you try some of them and love them as I did. I will be adding new ones as I make them, but be forewarned, only the recipes that make the grade will be posted... If you want to share some of your recipes with me, please do so.... I would love for this to be a community recipe blog.... I may even open this up and invite other writers.... So sit back with your beverage and stay awhile!!!
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