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Monthly Archives: May 2013

Chicken and Dumplings

A great crock pot recipe!

Ingredients:

1 lb boneless skinless chicken breast
2 cans Cream of Chicken soup
1 small onion, chopped
1 8oz. package, Grand refrigerated biscuits, each biscuit separated into thirds.

Directions:

1. Place chicken into the slow cooker
2. Mix onions and soup together, then pour over the chicken.
3. Cook on low for 8 hours.
4. With about 2 hours left, place biscuits on top of the mixture.
5. Cook for the last 2 hours or until biscuits are no longer doughy.

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Creamed Spinach

Yum.

Creamed Spinach

1 TBSP Olive oil
1 Onion, finely chopped
1 Garlic clove, minced
1/2 tsp Salt
1/4 tsp Pepper
4 oz. Reduced-Fat Cream cheese
3/4 cup Milk
2, 10 oz. packages Frozen Spinach – thawed and thoroughly drained
1/4 tsp Nutmeg

Directions:

1. Heat oil in large skillet over medium heat.
2. Add the onion, garlic, salt and pepper and cook until softened, around 5-6 minutes.
3. Add in the cream cheese and milk.  Cook stirring until the cheese is melted.
4. Add the spinah and cook until heated through and thickened, around 3-4 minutes.
5. Sprinkle with nutmeg.

Hamburger Pie

This is another one of those comfort foods that I don’t make often enough.

Hamburger Pie

1 double crust pastry
1 1/2- 2 lbs lean hamburger
1 small onion, minced
1 tsp Marjoram
1/2 tsp Salt
1 tsp Italian spice
1/8 tsp Pepper
1 1/2 cup Italian bread crumbs
8 oz. Mozzarella cheese, shredded
1 cup beef broth + ~1/4 to pour on top of pie

Directions:  Preheat the oven to 425 F

1. Fit one of the prepared pie crusts into a 9 inch pie pan
2. In a skillet, brown the hamburger and onion.
3. Mix in the marjoram, salt, italian spice, pepper, bread crumbs, cheese, and broth
4. Turn mixture into prepared pastry shell.
5. Top with remaining crust, crimp edges and cut holes in the top. Brush the top with extra beef broth.
6. Bake at 425 F for 25 minutes or until crust is golden.

Mrs. C’s Sausage and Spinach Pie

Now I have no idea who Mrs. C is or how we came across her dinner pie, but I don’t care!  This is one of those recipes from childhood that brings back so many fond feelings.  I have my big sister Wendy to thank for this recipe.  She is, I’m pretty sure, entirely responsible for my love of spinach.  I remember some dinners where she would make cooked spinach and butter special, just for us, since I know (as kids, anyway) we were a spinach loving minority!  I remember Wendy making Mrs. C’s sausage and spinach pie 0r at least convincing my non-spinach loving mom to make it for us… as I said, fond memories, a happy comfort food!

Mrs. C’s Sausage and Spinach Pie

Ingredients:

1 lb Sweet Italian sausage
6 eggs
2, 10 oz. packages of frozen spinach – thawed and drained
16 oz. fresh Mozzarella, shredded
8 oz.  Ricotta cheese
1/2 tsp Salt
1/8 tsp Pepper
1/8 tsp Garlic powder
Pie crusts (top and bottom)
1 TBSP water

Directions: Preheat the oven to 375 F
1. Brown the sausage in a skillet then drain.
2. Reserve 1 egg yolk.
3. In a large bowl, combine remaining eggs, sausage, spinach, mozzarella, ricotta, salt, pepper, and garlic pepper. Set aside.
4. Fit one half of the unbaked pie crust into a 9in pie pan. Turn the sausage mixture into the pie shell.
5. Top with the other half of the pie crust.
6. Cut slits into the pastry top. Then brush the top with mixture of reserved egg yolk and water.
7. Bake at 375 F for 1 hr and 15 minutes or until the pie is golden brown.
8. Let the pie stand 10 minutes before cutting.

Lemon, Broccoli, Chicken Pasta

This is one of those great recipes.  It’s a perfect comfort meal – chicken, broccoli, pasta – but also a very light take on pasta!  There is a very light lemony sauce, no heavy butter or cream.  This recipe is also a pretty quick, easy meal – perfect for anytime!

Lemon, Broccoli, Chicken Pasta

8oz             Spaghetti (don’t even try with angel hair or fettuccine, it doesn’t turn out as well!)

1 lb (ish)   Chicken cutlets
(Salt, pepper, flour) for tossing chicken

3+ TBSP   EVOO

4 cloves    garlic
1 lb            Frozen broccoli florets, thawed
1/2 Tsp    Crushed Red pepper
1 Tsp         Kosher Salt
1 whole     Lemon, zest finely grated, juice squeezed
1 Cup         Parmesan, grated

Directions:
Cook the pasta according to package directions. Reserve 1 cup of cooking water, drain the pasta, return pasta to the pot.

Meanwhile, heat some EVOO in a pan. Cut chicken into strips. Season with salt and pepper and toss in flour. Cook the chicken through and then set aside.

In the same pan, (add more EVOO if needed) heat the garlic and cook, stirring 1-2 mins until heated. Add the broccoli, red pepper, and kosher salt. Cook until heated through, 1-2 mins.

Add the chicken, broccoli mixture, lemon juice/zest, parmesan, and reserved pasta water to the pasta. Cook over medium heat, stirring, until well combined and heated through, 2-3 minutes.

Enjoy!

You ain’t never had my CORNBREAD

It’s actually the test kitchen’s corn bread, but well, it’s pretty good!

Cornbread

1 1/2 cups all-purpose flour
1 cup yellow cornmeal
2 tsp baking powder
3/4 tsp salt
1/4 tsp baking soda

1 cup buttermilk
3/4 cup thawed frozen corn kernels
1/4 cup packed brown sugar
2 large eggs
8 TBSP unsalted butter, melted

Directions:

Preheat the oven to 400 F.  Grease an 8×8 in square pan.

In a large bowl, whisk together the flour, cornmeal, baking powder, salt, and baking soda.  Set aside.

In a food processor, mix the buttermilk, corn kernels, and brown sugar until combined, around 5 seconds.  Add in the eggs and process until well combined, around 5-10 seconds.  The results will be lumpy.

Fold the buttermilk mixture into the flour mixture until well combined.  Then fold in the melted butter.

Scrape the batter into the prepared pan.  Bake around 30 minutes, until golden brown.  Let cool for 10 minutes before serving.

“Asian” fish/chicken/steak packets

We love this recipe because it is a nice, simple, healthy, and great tasting dinner for any night!  The recipe works exactly the same whether you use a white fish filet (Tilapia, Cod, Haddock) or a thin sliced chicken breast.

There are many different ways to adjust this recipe, but the basic principle is the same… put cooked rice on the bottom, some vegetables in the middle, and your protein on top.  The topping is where you can have a lot of fun.  I personally love this sauce, but Rob has found a few pre-prepared sauces that he will substitute. He loves Teriyaki variants, which I just don’t.  But, that’s the great thing about this for dinner, I can have my sauce in my packet, he can have his sauce in his packet, and in the end… dinner is great!

Asian Fish/Chicken/Steak packets

2 Firm fish fillets, chicken cutlets, or steaks (5 to 6 oz each) e.g., tuna

1 Cup cooked rice

2 Cups coarsely chopped spinach or other easily cooked green vegetable

The sauce (per packet):

1 Tbsp vegetable oil
1 Tsp grated ginger root
1 Garlic glove, minced or pressed
2 Tbsp soy sauce

2 Tbsp hot sauce
1 Tsp dark sesame or chili oil

1 Tbsp brown sugar

Directions:

Cook rice.
Preheat oven to 450

Take two 12X24 sheets of aluminum foil, and fold each sheet over to make a double think square. Brush a little oil on the center part of each square.

Spread half of the cooked rice on the center of each foil square. Layer greens, and protein on top of the rice.

For the sauce: In a small bowl combine the oil, ginger, garlic, soy sauce, sesame oil, hot sauce, and brown sugar.

Pour ½  of the prepared sauce over each serving. Or top each packet with your sauce of choice.

Fold the foil into airtight packets. Bake for 20 minutes. Carefully avoid the steam when opening the packets.