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.
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