Chicken Stroganoff
4 Chicken Breast cut up into pieces
2 tblsp olive oil
2 tblsp of Butter
4 garlic cloves chopped up
2 C mushrooms
1 medium Onion
1 Can Cream of Chicken Soup
1/2 C of Sour Cream
Package of Egg Noodles
Cook Chicken up in Olive oil until cook all the way through. Set aside.
Prepare Egg noodles according to package instructions.
Melt Butter and add Onion, Mushroom and Garlic Saute till soft. Add soup and Sour Cream cook till boiling
Add chicken to mixture and serve over noodles with Salad and Garlic Bread..
Nov 3, 2011
Nov 1, 2011
Hoisin Chicken
Yummy Hoisin Chicken
Ingredients :
1/4 C Each Hoisin Sauce and Barbecue Sauce
2 tbsp soy sauce
1 tsp each Garlic powder and ground ginger
4 bonless skinless chicken breast
1 green onion chopped (optional)
Preheat oven to 425F. Line a baking dish large enough to hold chicken with foil, if you wish (for easier clean-up) Spray foil with oil.
Small bowl stir hoisin and barbecue sauce with soy , garlic and ginger. Coat both sides of chicken with sauce and place meaty side down on foil..
Bake uncovered to center of oven for 20 minutes. Turn chicken over and spoon pan juices over top,. Continue baking occasionally basting with sauce from baking dish, until chicken feels springy when pressed, 20 to 25 minutes. Sprinkle with green onion if you like great with mashed potatoes.
Ingredients :
1/4 C Each Hoisin Sauce and Barbecue Sauce
2 tbsp soy sauce
1 tsp each Garlic powder and ground ginger
4 bonless skinless chicken breast
1 green onion chopped (optional)
Preheat oven to 425F. Line a baking dish large enough to hold chicken with foil, if you wish (for easier clean-up) Spray foil with oil.
Small bowl stir hoisin and barbecue sauce with soy , garlic and ginger. Coat both sides of chicken with sauce and place meaty side down on foil..
Bake uncovered to center of oven for 20 minutes. Turn chicken over and spoon pan juices over top,. Continue baking occasionally basting with sauce from baking dish, until chicken feels springy when pressed, 20 to 25 minutes. Sprinkle with green onion if you like great with mashed potatoes.
Oct 26, 2011
Roasted Zucchini and Tomato Pasta
Roasted Zucchini and Tomato Pasta
Ingredients
2/12 lbs of zucchini Trimmed and cut into 1/ inch pieces
1 1/2 Pounds plum tomatoes cut into 3/4 inch chunks
3 cloves of garlic
6 tblsp olive oil
1 lb of linguine
1/4 cup chopped fresh parsley
1/4 cup grated parmesan Cheese (The real stuff, not that fake stuff)
Heat oven to 450, on rimmed baking sheet, toss zucchini tomatoes and garlic with 5 tablespoons olive oil, season with salt and pepper. Spread into single layer, roast until zucchini is lightly browned, 20-25 minutes.
In a large pot of boiling water cook pasta until al dente, about 12 minutes, drain pasta reserving 1/2 cup of cooking water. Return pasta to pot. toss with remaining tablespoon of olive oil.
Pour reserved pasta water onto baking sheet of cooked vegetables scrape with a wooden spoon to loosen browned bits, Stir vegetables and juices into pasta. Add parsley and Parmesan , Toss to combine serve with more Parmesan.
This is hands down, one of my favorite dishes, it is very healthy and so yummy at the same time! Enjoy
Ingredients
2/12 lbs of zucchini Trimmed and cut into 1/ inch pieces
1 1/2 Pounds plum tomatoes cut into 3/4 inch chunks
3 cloves of garlic
6 tblsp olive oil
1 lb of linguine
1/4 cup chopped fresh parsley
1/4 cup grated parmesan Cheese (The real stuff, not that fake stuff)
Heat oven to 450, on rimmed baking sheet, toss zucchini tomatoes and garlic with 5 tablespoons olive oil, season with salt and pepper. Spread into single layer, roast until zucchini is lightly browned, 20-25 minutes.
In a large pot of boiling water cook pasta until al dente, about 12 minutes, drain pasta reserving 1/2 cup of cooking water. Return pasta to pot. toss with remaining tablespoon of olive oil.
Pour reserved pasta water onto baking sheet of cooked vegetables scrape with a wooden spoon to loosen browned bits, Stir vegetables and juices into pasta. Add parsley and Parmesan , Toss to combine serve with more Parmesan.
This is hands down, one of my favorite dishes, it is very healthy and so yummy at the same time! Enjoy
Oct 25, 2011
Chili Coke Roast
Chili Coke Roast
Ingredients:
1 roast
1 can of Coke
1 Pkg of Onion Soup Mix
1 Bottel of Chili Sauce
Mix all ingredients and put in Crock pot for 7 - 10 hours...
Serve with Green Beans: saute in Garlic and Butter ummm..
Ingredients:
1 roast
1 can of Coke
1 Pkg of Onion Soup Mix
1 Bottel of Chili Sauce
Mix all ingredients and put in Crock pot for 7 - 10 hours...
Serve with Green Beans: saute in Garlic and Butter ummm..
Sheperds Pie
Ingredients
1 lb of Hamburger
1/2 C onion chopped
1 fresh garlic
1 can of tomato soup
6 shakes of Worcestershire Sauce
3 C of Frozen Vegetables, (Broccoli, Carrots, Cauliflower, ect)
7-10 potatoes peeled and cut (Enough to make mashed potatoes and cover the top of your shepards pie..
Garlic power
2tblsp of butter
1/2 C milk
Preheat oven to 350, in frying pan cook saute onion and garlic, add hamburger and cook till done, add tomatoe soup and Worcestershire sauce simmer for 10 min.
In a separate pot Boil potatoes till fork goes in easy, remove and add milk and few shakes of Garlic powder and blend to make Mashed potatoes.
Place Frozen veggies in a bowl and microwave just enough to defrost them about 7min.
In a glass baking dish, put hamburger mixture on bottom, drain veggies of any access water and spread them out over hamburger and than cove the top with Mashed potatoes spread like icing....Dab about 4 little spots of butter on top of the mashed potatoes and place in oven and bake at 350 for 45 minutes.
1 lb of Hamburger
1/2 C onion chopped
1 fresh garlic
1 can of tomato soup
6 shakes of Worcestershire Sauce
3 C of Frozen Vegetables, (Broccoli, Carrots, Cauliflower, ect)
7-10 potatoes peeled and cut (Enough to make mashed potatoes and cover the top of your shepards pie..
Garlic power
2tblsp of butter
1/2 C milk
Preheat oven to 350, in frying pan cook saute onion and garlic, add hamburger and cook till done, add tomatoe soup and Worcestershire sauce simmer for 10 min.
In a separate pot Boil potatoes till fork goes in easy, remove and add milk and few shakes of Garlic powder and blend to make Mashed potatoes.
Place Frozen veggies in a bowl and microwave just enough to defrost them about 7min.
In a glass baking dish, put hamburger mixture on bottom, drain veggies of any access water and spread them out over hamburger and than cove the top with Mashed potatoes spread like icing....Dab about 4 little spots of butter on top of the mashed potatoes and place in oven and bake at 350 for 45 minutes.
Oct 23, 2011
Oct 5, 2011
Tonights Dinner your Family will love this. SIT AT THE TABLE AND EAT TOGETHER!!!
Baked Chicken and Cheese Enchiladas
Baked Chicken and Cheese EnchiladasThis looks like more work than it is, it is actually really easy and a fam favorite....My Canadian family doesn't eat much Mexican food (which is a bummer for me, cuz i love it) but this one they like... Enjoy....
Ingredients:
4oz Garlic and Herb Cream Cheese
1/2 c sour cream
2 c prepared Salsa
2 c grated cheddar or monterey jack cheese
2 C shredded cooked chicken just pick one up at the grocery store and shred it..
1 cup frozen corn kernels
1/2 c of cumin
1/4 tsp dried oregano
1/4 tsp cayenne
4 scallions thinly sliced
12 to 14 soft round 6 to 8 inch flour or corn tortillas
Preheat oven to 325 degrees
In a medium bowl cream togehter the cream cheese and the sour cream, Stir in 1/2 c of the salsa. Stir in 1 cup of the grated cheese. In a second bowl toss togther the chicken, corn, cumin, cayenne, salt, pepper and 1/2 of the scallions. Add the chicken mixture to the cheese mixture and stir to combine.
In a baking dish spread a 1/2 cup of the salsa over the bottom. Place about a 1/3 cup of the filling on a corn tortilla, roll up and transfer to the baking dish with the seam side down. Repeat process for remaining tortillas. Pour remaining salsa over enchiladas, spreading to coat all of them. Sprinkle remaining grated cheese over the top, Enchiladas may be prepared up to this point 12 hours in advance. Transfer to preheated oven and bake for 20 to 25 minutes until hot and bubbly. Enchiladas may be reheated, covered with aluminum foil, before service. Sprinkle with the remaining scallions and serve warm.
Oct 3, 2011
Tonights Dinner
Honey Glazed Chicken
Ingredients:
1 lb of Boneless skinless Chicken Breats
1 tblsp McCormick 1 Step Sweet onion and Pepper
2 Tblsp of Soy Sauce
3 Tblsp Honey
2 Tblsp of Water
Sprinkle Chicken with Seasoning and cook chicken in lightly oiled non-stick skillet over medium heat 5 minutes per side mix soy sauce and honey with water and pour over chicken. Heat to a boiling, Reduce heat and cover and simmer for 10 minutes or until chicken is done. Serve with Rice.
Ingredients:
1 lb of Boneless skinless Chicken Breats
1 tblsp McCormick 1 Step Sweet onion and Pepper
2 Tblsp of Soy Sauce
3 Tblsp Honey
2 Tblsp of Water
Sprinkle Chicken with Seasoning and cook chicken in lightly oiled non-stick skillet over medium heat 5 minutes per side mix soy sauce and honey with water and pour over chicken. Heat to a boiling, Reduce heat and cover and simmer for 10 minutes or until chicken is done. Serve with Rice.
Oct 2, 2011
Baked Chicken and Cheese Enchiladas
Baked Chicken and Cheese Enchiladas
This looks like more work than it is, it is actually really easy and a fam favorite....My Canadian family doesn't eat much Mexican food (which is a bummer for me, cuz i love it) but this one they like... Enjoy....
Ingredients:
4oz Garlic and Herb Cream Cheese
1/2 c sour cream
2 c prepared Salsa
2 c grated cheddar or monterey jack cheese
2 C shredded cooked chicken just pick one up at the grocery store and shred it..
1 cup frozen corn kernels
1/2 c of cumin
1/4 tsp dried oregano
1/4 tsp cayenne
4 scallions thinly sliced
12 to 14 soft round 6 to 8 inch flour or corn tortillas
Preheat oven to 325 degrees
In a medium bowl cream togehter the cream cheese and the sour cream, Stir in 1/2 c of the salsa. Stir in 1 cup of the grated cheese. In a second bowl toss togther the chicken, corn, cumin, cayenne, salt, pepper and 1/2 of the scallions. Add the chicken mixture to the cheese mixture and stir to combine.
In a baking dish spread a 1/2 cup of the salsa over the bottom. Place about a 1/3 cup of the filling on a corn tortilla, roll up and transfer to the baking dish with the seam side down. Repeat process for remaining tortillas. Pour remaining salsa over enchiladas, spreading to coat all of them. Sprinkle remaining grated cheese over the top, Enchiladas may be prepared up to this point 12 hours in advance. Transfer to preheated oven and bake for 20 to 25 minutes until hot and bubbly. Enchiladas may be reheated, covered with aluminum foil, before service. Sprinkle with the remaining scallions and serve warm.
This looks like more work than it is, it is actually really easy and a fam favorite....My Canadian family doesn't eat much Mexican food (which is a bummer for me, cuz i love it) but this one they like... Enjoy....
Ingredients:
4oz Garlic and Herb Cream Cheese
1/2 c sour cream
2 c prepared Salsa
2 c grated cheddar or monterey jack cheese
2 C shredded cooked chicken just pick one up at the grocery store and shred it..
1 cup frozen corn kernels
1/2 c of cumin
1/4 tsp dried oregano
1/4 tsp cayenne
4 scallions thinly sliced
12 to 14 soft round 6 to 8 inch flour or corn tortillas
Preheat oven to 325 degrees
In a medium bowl cream togehter the cream cheese and the sour cream, Stir in 1/2 c of the salsa. Stir in 1 cup of the grated cheese. In a second bowl toss togther the chicken, corn, cumin, cayenne, salt, pepper and 1/2 of the scallions. Add the chicken mixture to the cheese mixture and stir to combine.
In a baking dish spread a 1/2 cup of the salsa over the bottom. Place about a 1/3 cup of the filling on a corn tortilla, roll up and transfer to the baking dish with the seam side down. Repeat process for remaining tortillas. Pour remaining salsa over enchiladas, spreading to coat all of them. Sprinkle remaining grated cheese over the top, Enchiladas may be prepared up to this point 12 hours in advance. Transfer to preheated oven and bake for 20 to 25 minutes until hot and bubbly. Enchiladas may be reheated, covered with aluminum foil, before service. Sprinkle with the remaining scallions and serve warm.
Stuffed Chicken and Asparagus
Stuffed Chicken and Asparagus
This is a great dish, a friend gave it to me a couple of years ago when i was running out of things to cook, and this turned into a family favorite..enjoy.
Ingredients:
Chicken Breast, enough for however many people you are having for dinner
3 asparagus per chicken breast
cheese slices Cheddar of Mozzarella which ever you prefer more
1 Can of Cream of Chicken Soup
Toothpicks
Preheat oven to 375
Pound out your chicken Flat, Than lay your cheese slices first, than your asparagus second than Roll your chicken up and close it with the toothpicks and lay each breast in your baking dish, when you have stuffed all your breast, pour the cream of chicken soup all over the top of the chicken covering each piece
Place in center of oven and bake for 40-45 minutes..
This is a great dish, a friend gave it to me a couple of years ago when i was running out of things to cook, and this turned into a family favorite..enjoy.
Ingredients:
Chicken Breast, enough for however many people you are having for dinner
3 asparagus per chicken breast
cheese slices Cheddar of Mozzarella which ever you prefer more
1 Can of Cream of Chicken Soup
Toothpicks
Preheat oven to 375
Pound out your chicken Flat, Than lay your cheese slices first, than your asparagus second than Roll your chicken up and close it with the toothpicks and lay each breast in your baking dish, when you have stuffed all your breast, pour the cream of chicken soup all over the top of the chicken covering each piece
Place in center of oven and bake for 40-45 minutes..
Spinach and Swiss Quiche
Spinach and swiss quiche
This recipe is for those really busy moms or wives or hubbys that are just wanting something quick and easy but not super hard, Normally i would say, make the crust but who has time after a busy day, so enjoy this yummy and quick quiche, Enjoy.....
Ingredients
1 refrigerated piecrust
5 large eggs
3/4 C of milk
1/2 tsp of salt
1/4 tsp of black pepper
2c of fresh spinach
1C of Swiss Cheese, shredded
Substitutions: you can also add ham or mushrooms or onion, or whatever sounds good to you to make this quiche delicious
Heat oven to 375 fit pie crust into a 9 inch pie plate, crimping edge
In a medium size bowl, whisk together the eggs Milk and salt and peper. Spreak the spinach inot the bottom of the prepared pie crust, pour eggs mixture evenly over spinach than sprinkle with the cheese.
Transfer quiche into a 375 degree oven and bake 15 minutes., Reduce to 325 and continue to bake 20 minutes until crust is puffed and browned (cover with foil, if browning too quickly) Let stand 5 minutes before slicing and serving..
This recipe is for those really busy moms or wives or hubbys that are just wanting something quick and easy but not super hard, Normally i would say, make the crust but who has time after a busy day, so enjoy this yummy and quick quiche, Enjoy.....
Ingredients
1 refrigerated piecrust
5 large eggs
3/4 C of milk
1/2 tsp of salt
1/4 tsp of black pepper
2c of fresh spinach
1C of Swiss Cheese, shredded
Substitutions: you can also add ham or mushrooms or onion, or whatever sounds good to you to make this quiche delicious
Heat oven to 375 fit pie crust into a 9 inch pie plate, crimping edge
In a medium size bowl, whisk together the eggs Milk and salt and peper. Spreak the spinach inot the bottom of the prepared pie crust, pour eggs mixture evenly over spinach than sprinkle with the cheese.
Transfer quiche into a 375 degree oven and bake 15 minutes., Reduce to 325 and continue to bake 20 minutes until crust is puffed and browned (cover with foil, if browning too quickly) Let stand 5 minutes before slicing and serving..
Honey Glazed Chicken
This is a quick and easy dinner to get done right when you get home from work, takes about 15 to 20 minutes..Enjoy...
Honey Glazed Chicken
Ingredients:
1 lb of Boneless skinless Chicken Breats
1 tblsp McCormick 1 Step Sweet onion and Pepper
2 Tblsp of Soy Sauce
3 Tblsp Honey
2 Tblsp of Water
Sprinkle Chicken with Seasoning and cook chicken in lightly oiled non-stick skillet over medium heat 5 minutes per side mix soy sauce and honey with water and pour over chicken. Heat to a boiling, Reduce heat and cover and simmer for 10 minutes or until chicken is done. Serve with Rice.
Honey Glazed Chicken
Ingredients:
1 lb of Boneless skinless Chicken Breats
1 tblsp McCormick 1 Step Sweet onion and Pepper
2 Tblsp of Soy Sauce
3 Tblsp Honey
2 Tblsp of Water
Sprinkle Chicken with Seasoning and cook chicken in lightly oiled non-stick skillet over medium heat 5 minutes per side mix soy sauce and honey with water and pour over chicken. Heat to a boiling, Reduce heat and cover and simmer for 10 minutes or until chicken is done. Serve with Rice.
Apple Cider Stuffing
Apple Cider Stuffing
Ingredients
In a large saute pan, melt the butter and add the onion, celery, apples, parsley, rosemary, salt, and pepper. Saute for 10 minutes, until the mixture is soft.
Combine the bread cubes and cooked vegetables in a large bowl and add the chicken stock and apple cider, and almonds, if desired.
Place the stuffing into the main cavity of the turkey and into the neck of the bird..Bake per the directions on the bird.
My friend and I were throwing my very first Thanksgiving Dinner and I had no idea what i was doing, but i was so excited to try something new...This was one of my dishes and I have to say, between this and the Gravy, it appeared to be a hit, I guess we all have to start somewhere, I was glad I started here....Enjoy.
Ingredients
- 16 cups 1-inch bread cubes, white or whole wheat (2 baguettes)
- 4 tablespoons unsalted butter (1/2 stick)
- 2 cups medium-diced yellow onion (2 large)
- 2 cups medium-diced celery (3 large stalks)
- 2 Granny Smith apples, unpeeled, cored and large diced
- 2 tablespoons chopped flat-leaf parsley
- 2 tblsp of fresh tarragon
- 1 1/2 teaspoons minced fresh rosemary leaves
- 2 teaspoons kosher salt
- 1/2 teaspoon freshly ground black pepper
- 1/2 cup chicken stock
- 1/2 Cup of Apple Cider
- 1/2 cup sliced blanched almonds, toasted, optional
Directions
Preheat oven to 300 degrees F.
Put the bread cubes on a 13 by 18 by 1-inch baking sheet and bake them in the oven for 7 minutes.In a large saute pan, melt the butter and add the onion, celery, apples, parsley, rosemary, salt, and pepper. Saute for 10 minutes, until the mixture is soft.
Combine the bread cubes and cooked vegetables in a large bowl and add the chicken stock and apple cider, and almonds, if desired.
Place the stuffing into the main cavity of the turkey and into the neck of the bird..Bake per the directions on the bird.
My friend and I were throwing my very first Thanksgiving Dinner and I had no idea what i was doing, but i was so excited to try something new...This was one of my dishes and I have to say, between this and the Gravy, it appeared to be a hit, I guess we all have to start somewhere, I was glad I started here....Enjoy.
Apple Cider Gravy
I made this about 15 years ago and i never ever stopped making it, it is soo good!!!
- 4 cups Turkey Giblet Stock, or reduced-sodium Chicken Broth divided
- 3 tablespoons all-purpose flour
- 1 1/4 cups apple cider
- 2 tablespoons cider vinegar
- 1/4 teaspoon salt
- Freshly ground pepper, to taste
To make...
- When you remove the turkey from the roasting pan, Skim off any visible fat from the pan juices.
- Whisk 1/2 cup Turkey Giblet Stock (or chicken broth) and flour in a small bowl until smooth; set aside.
- Set the roasting pan over two burners on medium-high heat. Add cider and vinegar; bring to a boil and cook, scraping up the browned bits from the pan, until the liquid is reduced by about half, 6 to 8 minutes. Add the remaining 3 1/2 cups stock (or broth). Increase heat to high; return to a boil, whisking often. Boil until the liquid is reduced by about half, 8 to 12 minutes.
- Whisk the reserved flour mixture into the pan. Boil, whisking constantly, until the gravy is thickened, 1 to 3 minutes. Remove from the heat and pour the gravy through a fine sieve into a large measuring cup. (Discard the solids.) Season with salt and pepper.
Banana Sour Cream Pancakes (Barefoot Contessa)
When I was looking for a good recipe for my family I seemed to search and search for one that Both Ryder and Brett would enjoy and When i bought this Cook book my search was over these are amazing.. One of the funny things, is when I lived in California, i always bought cheap syrup, well low and behold when I moved to Canada, i learned what REAL syrup was and i will never by the cheap stuff again, it is well worth the purchase and your family will love it....
Banana Sour Cream Pancakes
1 1/2 Cups flour
3 tblsp sugar
2 tsp kosher salt
1/2 C of Sour Cream
3/4 C plus 1 tblsp of milk
2 extra large eggs
1 tsp pure Vanilla
t tsp grated lemon zest ( i don't put this in due to my allergy)
unsalted butter
2 ripe bananas diced plus extra for serving (i love lots extra)
Pure Maple Syrup
In a medium Bowl, mix flour, sugar, baking powder and salt, whisk together the sour cream, milk, eggs, vanilla and lemon zest. Add the wet ingredients to the dry ones, mixing only until combined.
Melt 1 tblsp of butter in a large skillet over medium-low heat until it bubbles. Ladle the pancake batter into pan, distribute a rounded tablespoon of bananas on each pancake. Cook for 2 to 3 minutes until bubbles appear on top and the underside is nicely browned. Flip and cook another minute, cook more and serve with sliced bananas and butter and maple syrup.
If you can't do breakfast everyday with your family, Pick one day that you all sit down together and have a nice breakfast!!!!
Banana Sour Cream Pancakes
1 1/2 Cups flour
3 tblsp sugar
2 tsp kosher salt
1/2 C of Sour Cream
3/4 C plus 1 tblsp of milk
2 extra large eggs
1 tsp pure Vanilla
t tsp grated lemon zest ( i don't put this in due to my allergy)
unsalted butter
2 ripe bananas diced plus extra for serving (i love lots extra)
Pure Maple Syrup
In a medium Bowl, mix flour, sugar, baking powder and salt, whisk together the sour cream, milk, eggs, vanilla and lemon zest. Add the wet ingredients to the dry ones, mixing only until combined.
Melt 1 tblsp of butter in a large skillet over medium-low heat until it bubbles. Ladle the pancake batter into pan, distribute a rounded tablespoon of bananas on each pancake. Cook for 2 to 3 minutes until bubbles appear on top and the underside is nicely browned. Flip and cook another minute, cook more and serve with sliced bananas and butter and maple syrup.
If you can't do breakfast everyday with your family, Pick one day that you all sit down together and have a nice breakfast!!!!
Sep 30, 2011
A quick dinner tonight for hubby
I am having a girls night out tonight while my son is at a karate party, so i had to fix something very quick for my husband, low and behold Eggs aren't just for breakfast, soooo
Lisamaree's Quick and Easy Eggs
4-5 eggs
3 or 4 tbls of pre-made Bruchetta from Costco
A few handfuls of Italian cheese
5 slices of ham (lunch meat ham)
Brown the ham, than add eggs, cook the eggs to your liking than add the bruchetta, (ummm so good) Just before serving add the few handfuls of cheese and stir in, serve with English muffins...
Lisamaree's Quick and Easy Eggs
4-5 eggs
3 or 4 tbls of pre-made Bruchetta from Costco
A few handfuls of Italian cheese
5 slices of ham (lunch meat ham)
Brown the ham, than add eggs, cook the eggs to your liking than add the bruchetta, (ummm so good) Just before serving add the few handfuls of cheese and stir in, serve with English muffins...
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