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.
Oct 3, 2011
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.
Subscribe to:
Posts (Atom)