Wednesday, December 06, 2006

Chicken Marinara with Mushrooms

Source: Better Homes and Gardens
Makes 6 servings
Start to Finish: 20 minutes

Ingredients
12 ounces dried linguine or spaghetti
4 cloves garlic, minced
2 tablespoons lower-fat margarine
1 pound skinless, boneless chicken breast halves, cut into thin bite-size strips
1/2 teaspoon dried chervil, crushed
1/2 teaspoon dried basil, crushed
1/4 teaspoon dried thyme, crushed
6 ounces fresh mushrooms, sliced
1 27-1/2-ounce jar light spaghetti sauce
1/2 cup dry white wine
2 teaspoons sugar (optional)

Directions
1. Cook pasta according to package directions; drain and keep warm. Meanwhile, in a large skillet cook garlic in hot margarine for 30 seconds. Add half of the chicken and half of each of the herbs. Cook and stir for 3 to 4 minutes or until chicken is no longer pink. Remove chicken, reserving drippings in skillet. Repeat with the remaining chicken and herbs.
2. Add mushrooms to drippings in skillet. Cook and stir about 3 minutes or until tender. Add spaghetti sauce, wine, and, if desired, sugar. Return chicken to skillet; heat through. Serve over the hot pasta. Makes 6 servings.

Tuesday, November 28, 2006

DOUBLE CHOCOLATE MUFFINS

These were a yummy warm snack after playing hard out in the snow. They could stand to be a little more moist. Any suggestions to help with that?

2 c. flour
1 c. unsweetened cocoa
1 c. sugar
1 tbsp. baking powder
1 lg. egg
1 c. milk
1/2 c. butter, melted
1 1/2 c. mini chocolate chips
1/2 tsp. salt

Friday, November 17, 2006

GRAHAM CRACKER CRUST

2 c. graham cracker crumbs
1/2 stick butter
1/4 c. sugar
Mix graham cracker crumbs and sugar together. Melt butter and mix into crumbs. Cover bottom of 9 inch pie plate with mixture and press against sides. Bake in 350 degree oven for 6 or 7 minutes. Set aside.

Wednesday, November 08, 2006

Mmm! You should try...

I just made Jen's "Fajita Skillet" tonight. IT WAS SO GOOD -- Definately the best fajitas I've ever made. I give it 5 stars! (out of 5 that is...)

Sunday, November 05, 2006

Chicken and Mushrooms in Garlic White Wine Sauce

October is a really busy month for me, leaving very little time for cooking (thus the lack of recent posts from Michelle). So, in keeping with the theme of my month, here is a super easy, super fast, but super delicious dinner!

Chicken and Mushrooms in Garlic White Wine Sauce.

Substitute your favorite dried herb for the tarragon, if you prefer. Dired basil or parsley would both work in this dish.

4 ounces uncooked medium egg noodles
1 pound skinless, boneless chicken breast halves
2 tablespoons all-pupose flour, divided
1/2 teaspoon salt, divided
1/4 teaspoon black pepper, divided
2 tablespoons olve oil, divided
1 tablespoon bottled minced garlic
1/2 teaspoon dried tarragon
1 (8 ounce) packaged presliced mushrooms
1/2 cup dry white wine
1/2 cup fat-free, less-sodium chicken broth
1/3 cup grated parmesan cheese

1. Cook noodles according to package directions, omitting salt and fat. Drain and keep warm.
2. Cut chicken into 1 inch pieces. Place chicken breat halves in a shallow dish. Combine 1 tablespoon flour, 1/4 teaspoon salt, and 1/8 teaspoon pepper, stirring well with a whisk. Sprinkle flour mixture over chicken; toss to coat.
3. Heat 1 tablespoon oil in a large non-stick skillet over medum-high heat. Add chicken to pan; saute 4minutes or until browned. Remove chicken from pan. Add remaining 1 tablespoon oil to pan. Add garlic, tarragon and mushrooms to pan; saute for 3 minutes or until liquid evaporates and mushrooms darken. Add white wine to pan; cook 1 minute. Stir in remaining 1 tablespoon four; cook 1 minute. Stir in broth, remaining 1/4 teaspoon salt, and remaining 1/8 teaspoon pepper; cook 1 minute or until slightly thick, stirring frequently.
4. Return chicken to the pan. Cover and simmer 2 mintues. Uncover; cook 1 minute or until chicken is done. Stir in noodles; cook 1 minute or until thoroughly heated. Place about 1 1/2 cups chicken mixture on each of 4 plates; top each serving with 1 tablespoon cheese. Yield: 4 servings.

Oatmeal Pecan Pie

I just tried this recipe lastnight, and it was a hit. I think it's even going to make it on the Thanksgiving menu.

Oatmeal Pecan Pie

1/2 pkg. refrigerated pie dough or your favorite homemade pie crust
Cooking spray
1 cup packed dark brown sugar
1 cup light corn syrup
2/3 cup regular oats
1/2 cup chopped pecans
2 tablespoons butter, melted
1 teaspoon vanilla extract
1/4 teaspoon salt
2 large eggs, lightly beaten
2 large egg whites, lightly beaten

1. Preheat oven to 325 degrees
2. Roll dough into an 11-inch circle. Fit into a 9-inch pie plate coated with cooking spray. Fold edges under; flute.
3. Combine brown sugar and remaining ingredients, stirring well with a whisk. Pour into prepared crust. Bake at 325 degrees for 50 minutes or until center is set. Cool completely on a wire rack. Yield: 12 servings.

Friday, October 06, 2006

Chicken Enchilada Casserole

My friend Amanda made this meal when they had us over for dinner recently, and I had to have the recipe! This dish requires short prep. time, and is sure to please.

Chicken Enchilada Casserole

2 cans cream of chicken soup
2 cups sour cream
1 pkg. taco seasoning
1 onion chopped
2 cups cooked chopped chicken
1 small can chopped green chilis
Chopped black olives
1 cup salsa or canned tomatoes

1 lb. colby jack cheese
2 packages small flour tortillas (tear tortillas in half)

1) Mix above ingredients EXCEPT colby jack cheese and flour tortillas
2) Layer torn tortillas, mixture, then cheese in 9x13 pan
3) Continue layers
4) Bake uncovered at 350 degrees for 30-40 minutes

Spiced Pumkin Bars

This recipe is the perfect fall treat and is one of Joshua's all time favorites.

Spiced Pumkin Bars
Prep: 15 min. Bake: 25-30 min. Oven: 350 degrees Makes: 24

2 cups all-purpose flour
2 tsp baking powder
2 tsp ground cinnamon
1 tsp baking soda
1/4 tsp salt
4 eggs
1 15 oz can pumpkin
1 2/3 cups granulated sugar
1 cup cooking oil
3/4 cup chopped pecans (optional)
1 recipe cream cheese frosting
Pecan halves (optional)

1) In medium bowl stir together flour, baking powder, cinnamon, baking soda, and salt; set aside.

2) In a large mixing bowl beat together eggs, pumpkin, sugar, and oil with an electric mixer on medium speed. Add the flour mixture; beat until well combined. If desired, stir in chopped pecans. Spread batter into an ungreased 15X10X1 inch baking pan.

3) Bake in a 350 degrees oven for 25-30 minutes or until a wooden toothpick inserted in the center comes out clean. Cool completely in pan on a wire rack. Frost with Cream Cheese Frosting. If desired, top with additional pecan halves. Cut into squares. Store in the refrigerator.

Cream Cheese Frosting: In a medium mixing bowl beat together one 3 oz. package of cream cheese, softened; 1/4 cup butter, softened; and 1 tsp vanilla until fluffy. Gradually add 2 cups sifted powdered sugar, beating until smooth.

Saturday, September 23, 2006

Hash Brown Omlet

I feel like I'm spilling all my secrets here, but this breakfast dish is too good not to share.

*Important Tip: It took me a couple trys to get this recipe down. I found that the trick is to let the egg mixture set (covered) before adding the bacon and cheese. By cooking the hash browns for about 7 minutes FIRST, then letting the second layer of egg mixture cook and set over that (don't forget to cover for quick even cooking), and then sprinkling with the bacon and cheese, you can ensure each layer is cooked properly for a perfect finish.

As with any omlet, feel free to alter the ingredients (I usually leave onions and peppers out)

Ingredients:
4 slices bacon
2 cups refrigerated shredded has brown potatoes (about 10 oz)
1/4 cup chopped onion
1/4 cup chopped green sweet pepper
4 eggs
1/4 cup mik
1/2 tsp salt
Dash ground black pepper
1 cup shredded chedder cheese (4 oz)
Bias-sliced green onions (optional)

Directions
1. In a large skillet cook bacon until crisp. Drain bacon on paper towels, reserving 2 Tbsp. drippings in skillet. Crumble bacon; set aside. Combine potatoes, chopped onion, and sweet pepper; pat into the skillet. Cook, uncovered, over low heat about 7 minutes or until crisp and brown, turning once.
2. Meanwhile, in a small mixing bowl beat together eggs, milk, salt, and black pepper; pour over potato mixture. Top with cheese and bacon. Cover; cook over low heat for 5-7 minutes or until egg mixture is set. Loosen omelet; fold in half. Turn out of skillet onto plate. Cut into 4 wedges to seve. If desired, garnish with green onions. Makes 4 servings.

Hot Artichoke Dip

Here's another amazing recipe from the kitchen of Pam Griffis. This appetizer is easy to prepare and absolutely delicous. The only problem is trying to leave room for dinner!

Hot Artichoke Dip

2 jars (6 oz) marinated artichoke hearts
1 pkg. frozen (10 oz) chopped spinach (thawed & drained)
1 garlic clove
1/2 cup sour cream
1/2 cup mayo
3/4 cup parmesan

Preheat oven to 375 degrees. Drain and coursely chop artichoke hearts. Mix remaining ingredients. Bake 20-25 min. Serve with bread, veggies, crackers, or tortilla chips (my personal fave is small baguette slices or small tortilla chips)

Ice Cream Pie

Need a wow dessert in a hurry? Here's your answer.

*Tip: In this case, do not buy generic brand cake mix or frosting. I did try it, and though it worked, is was not nearly as moist. Also, be sure to not overcook the crust! Lastly, if desired, for an elegant finish, sprinkle with decorative topping such as chocolate sprinkles or crushed oreos.

1 pkg. Pillsbury Plus Devil's Food Cake Mix
3/4 cup Pillsbury Ready to Spread Chocolate Fudge Frosting Supreme
3/4 cup water
1/4 cup oil

Filling: 6 cups (1 1/2 qts.) ice cream, softened

Heat oven to 350 degrees. Generously grease bottom, sides, and rim of two 9 inch pie pans. In large bowl, blend all shell ingredients at low speed until moistened; beat 2 minutes at highest speed. Spread half of batter in bottom of each pan. Bake at 350 degrees for 25-30 minutes. DO NOT OVERBAKE! Cakes will collapse to form shells. Cool completely. Fill with softened ice cream. Let harden awhile in freezer if possible.

Friday, September 22, 2006

Chicken Lasagna Alfredo

I love making this dish for company because it is unique, delicious, and I can prepare it ahead of time, allowing me to relax with friends while it is in the oven. You will not be dissapointed with this meal.

Tip: I have never made this dish without being asked for the recipe. I suggest keeping extra copies of this recipe on hand if you prepare it for guests!

10 uncooked lasagna noodles
1 jar (16 oz) white Alfredo pasta sauce
1/4 cup milk
1 1/2 tsp dried oregano leaves
3 cups coarsely chopped cooked chicken
1 can (14 oz) artichoke hearts in water, drained and chopped
1/2 cup chopped red bell pepper
1/4 cup finely chopped onion
1 garlic clove, pressed
3 cups (12 oz) shredded mozzarella cheese
1 pkg. (4 oz) crumbled feta cheese
2 cups packed fresh baby spinach leaves (about 4 oz)

1. Preheat oven to 375 degrees. Cook noodles according to pkg. directions, using shortest cook time; drain. In small bowl combine Alfredo sauce, milk and oregano. Whisk until blended; set aside.
2. Coarsely chop chicken. Chop artichokes, bell pepper, and onion (food chopper makes this quicker if you have one); place in large bowl. Press garlic over bowl. Add mozzarella and feta cheeses; mix well.
3. To assemble lasagna, spread 2/3 cup of the Alfredo sauce mixture over bottom of rectangular pan. Top with half of the noodles, overlapping to fit. Layer half of the spinach leaves over noodles; top with half of the chicken mixture. Repeat layers, starting with half of the remaining sauce. After layering, pour remaining sauce over top of lasagna.
4. Cover pan with aluminum foil. Bake 45 min. Carefully remove foil. Continue baking 10-15 min. or until bubbly. Remove from oven; let stand 15 min. for easier serving. Cut into squares. Yield: 12 servings

Straw and Hay Alfredo with Roasted Asparagus

*I prepared this lastnight, and really enjoyed it. My only comments are that it does need a little more salt and pepper in my opinion and, if you don't have whole wheat pasta on hand, making it with just regular pasta is fine.


"This dish derives its name from the color contrast of the two types of pasta. Because it mixes the earthiness of whole wheat with the familiarity of regular pasta, it's a delicious introduction to whole-grain pastas. Truffle oil adds a pleasant, earthy undertone; you can substitue extravirgin olive oil. As with all alfredo dishes, serve immediately."

2 cups 1% low-fat milk
1/3 cup (3 oz) cream cheese
2 Tbsp all-purpose flour
1 tsp salt
1 tsp butter
3 garlic cloves, minced
1 cup (4 oz) grated Parmigiano-Reggiano cheese
1 lb. asparagus, trimmed and cut into 2 inch pieces (about 2 cups)
Cooking spray
8 oz uncooked whole wheat spaghetti
8 oz uncooked spaghetti
2 Tbsp. truffle oil
1/4 tsp. freshly ground black pepper

1. Preheat oven to 425 degrees
2. Combine first four ingredients in a blender;process until smooth
3. Melt butter in a saucepan over medium-high heat. Add garlic; saute 30 sec. Add milk mixture to pan; cook 3 min. or until mixture simmers, stirring constantly. Cook 2 min. or until thickened, stirring constantly. Remove from heat; stir in cheese. Cover.
4. Place asparagus on jelly-roll pan coated with cooking spray. bake at 425 degrees 10 min. or until browned, stirring once.
5. Cook both pastas according to package directions, drain well.
6. Place pastas and asparagus in a large bowl. Add cheese mixture, tossing well. Add truffle oil and pepper; toss gently. Seve immediately. Yield: 8 1 cup servings

Wednesday, September 13, 2006

Peach Pie

From Grandma Porter's kitchen...

7 cups of fresh peaches
1/4 c. flour
1 c. sugar
Mix together. Put in unbaked pie shell, cover and bake.

Edit: To prepare the peaches you can boil them whole in boiling water for less than 1 minute. Put them in cold water (so you don't scald your hand) and the peel should come off quite easily. Cut them up into slices and take the pit out.

Monday, September 11, 2006

White Chicken Chili

As the crispy fall weather arrives (we're feeling it a bit prematurely here in Michigan), so does the craving for the comfort of hot, tasty soups, stews, and chilis. Here's one of my faves. I admit, it's not the healthiest recipe ever, but really easy and delicious.

*tip: Be careful that your salsa isn't a hotter variety than your taste, because the pepper jack cheese already causes the chili to be spicy.

White Chicken Chili

Chopped chicken (I don't have a measurement -- I just usually do a few chicken breasts)
1 jar of salsa
8 oz grated pepper jack cheese
48 oz northern beans

Cook chicken with can of salsa. Add the rest of the ingredients, heat through -- ENJOY!

Chicken Taco Soup

1 whole chicken
1 chopped onion
1 large can tomato sauce
2 large cans diced tomatoes
1 large can kidney beans
1 package Taco seasoning
1 can whole kernel corn
rice (optional)
grated cheddar cheese
tortilla chips
sour cream

Boil and debone chicken. Reserve 5-6 cups chicken broth. Saute onion. Add chicken,
tomato sauce, diced tomatoes, beans, taco seasoning, and corn. Add 5-6 cups chicken
broth (may substitute 3 soup cans of water). Simmer 30 minutes.

Serve: Crush tortilla chips in bottom of soup bowl. Add soup, sprinkle cheese and add
sour cream.

Unforgettable Pesto...

Stephanie,

When Joshua and I were out west last, you and Michael made a fabulous pasta/chicken dish with pesto sauce. It was clearly memorable, because I'm still thinking about it! Do you think you could post the recipe, or even just the recipe for the sauce?

Saturday, September 09, 2006

Salad Ideas

Salad is one of my favorite foods, and I am always looking for ways to spruce it up. I thought I would share a couple of my preferred additions:

*Mix some chopped cilantro into your greens. This gives a zesty flare to your salad. If desired, toss in some chopped avocado as well.

*Toss fresh mint leaves into your greens. This makes an ordinary salad especially tasty.

Flank Steak with Shitake Mushroom Sauce & GInger-Scallion Rice

I made this pair for dinner last week, and I LOVED it. What made this meal so fantastic was the tangy mushroom sauce and the uniquely flavored rice. The only thing I altered in these recipes was that I left the green onions out, and I used less mushrooms.

Warning: This meal can be a bit expensive. I went to the store for Shitake mushrooms and discovered that they run almost $10/lb. In this case, I did buy Shitakes, but I only used 3.5 oz. Next time, rather than skimping on the amount of mushrooms, I will try a cheaper variety.

FLANK STEAK WITH SHITAKE MUSHROOM SAUCE

STEAK:
1/2 tsp. salt
1/4 tsp. black pepper
1 (1 lb) flank steak, trimmed
Cooking spray

SAUCE:
1/2 cup chopped onion
1 garlic clove, minced
2 cups thinly sliced shitake mushroom caps (about 1/2 lb. of mushrooms)
1 cup less-sodium beef broth
1/3 cup dry white wine
1 Tbsp. balsamic vinegar
1/2 cup minced green onions

1. Preheat broiler
2. To prepare steak, sprinkle salt and pepper evenly over both sides of steak. Place steak on a broiler pan coated with cooking spray. Broil 5 min. on each side or until desired degree of doneness. Remove the steak from oven, loosely cover with foil.
3. To prepare sauce, heat a large non-stick skillet over medium-high heat. Coat pan with cooking spray. Add 1/2 cup onion and garlic; saute' 2 minutes. Add mushrooms, saute' 4 minutes. Add broth, wine, and vinegar. bring to a boil, reduce heat to medium, and cook until reduced to 1 1/2 cups (about 6 minutes). Add green onions, and cook for 1 minute.
4. Slice steak diagonally across the grain into 1/4-inch slices. Serve steak with mushroom sauce. Yield:4 servings (serving size: 3 ounces steak and about 1/3 cup sacue)

GINGER-SCALLION RICE
Heat 1 Tbsp. canola oil in a medium saucespan over medium-high heat. Add 1/2 cup chopped green onion bottoms, 2 teaspoons minced peeled fresh ginger, and 2 minced garlic cloves, saute' 2 minutes. Stir in 1 cup uncooked long-grain rice, saute' 1 minute. Stir in 2 cups fat-free, less-sodium chicken broth and 1/3 teaspoon salt, bring to a boil. Cover, reduce heat, and simmer 15 minutes or until liquid is absorbed. Stir in 1/4 cup chopped green onion tops.

The easiest strawberry shortcake! EVER!!!!!!!!!



INGREDIENTS:

Strawberries.
Angel food cake.
Sugar.
whipped cream.

First you cut your strawberries and let them soak in sugar.Then you cut your angel food cake,and put the strawberries on top and add a scoop of whipped cream.
TIME TO EAT!!!!!!!!!!!!!!!!!!

Zuchinni or Carrot Muffins

Here is a healthy snack for you to enjoy!

Ingredients:
1 ½ cups grated zucchini or carrots (any combination)
½ c. oil
½ c. honey (brown sugar or molasses can be substituted)
2 eggs
1 tsp. vanilla
1 ½ c. whole wheat flour
½ t. baking soda
½ t. salt
1 ½ T. cinnamon
½ c. raisins
½ t. nutmeg
½ c. chopped nuts (optional)

Steps:
1) Grate carrots and zucchini.
2) Beat together oil and honey. Beat in eggs and vanilla.
3) Sift dry ingredients together and add to liquid mixture.
4) Bake in greased muffin tins at 350 for 12-15 minutes.
5) Cool in pan for 10 minutes. Invert onto wire rack.
6) Wrap, label and refrigerate or freeze if not eating that day.


Tip: Measure the oil in measuring cup first, and then measure the honey. Both will pour out quickly without the honey sticking to the side of the cup.

Thursday, August 31, 2006

Perfect Apple Pie

It's that time of year to pick your apples and make your pies. Here's a recipe that has been enjoyed by the Cools' family for generations.Literally.
* For dinner take a 1/2 c. of your mixture out and marinate some pork chops in it to bbq and still have enough for an Apple Pie dessert! Mmm...

Perfect Apple Pie
1 c. sugar (or less)
2T. flour
1 t. cinnamon
1/8 t. nutmeg
1/4 t. salt
7 c. thinly sliced and peeled apples
2 T. lemon juice
2 T. butter (dot on pie)

425 for 45 min- 1 hour (or until lightly browned and bubbling)

Tuesday, August 29, 2006

Double Chocolate-Chip Cookies

From the kitchen of Stephanie Garvey:

"These are Michael's favoritest cookies. Ever.
They stay moist a lot longer than regular chocolate chip cookies."

Double Chocolate-Chip Oatmeal Cookies

3/4 c. flour
1/4 c. cocoa powder
1/2 t. baking soda
1/4 t. salt
mix and set aside

1/2 c. butter (softened)
1 egg
1/2 c. sugar
1/2 t. vanilla
mix and add the dry mixture to it

spoon mix into that:
2 T. oats
1/4 c. chocolate chips

Bake at 350 for 14 minutes. Let cool on sheet.





Wednesday, August 23, 2006

Oriental Salad

I LOVE this recipe for a side dish or contribution to a shared meal. I also often add strips of broiled or rotisserie chicken to make it a main dish. I got this recipe from Pam Griffis, one of my *favorite* cooks. The only change I made is that I like to toast the almonds in adition to the noodles.

Oriental Salad

COMBINE:
1 lb. cole slaw (or plain shredded cabbage)
1/2 cup sunflower seeds
1 bundle of green onions

TOAST:
2 packages of oriental flavored Ramen noodles, crushed
1/2 cup slivered almonds

FOR DRESSING, MIX:
1/4 cup sugar
1/2 cup white vinegar
2/3 cup oil
1 tsp. salt
1/2 tsp. pepper
2 packs of seasoning from Ramen noodle packages

Right before serving, whisk dressing well and then combine all 3 elements.