This recipe is a still a work in progress, so the following is what we'd like to try next time! This is a traditional Mexican dish, so feel free to use special dark or Mexican chocolate if you're feelin' fancy.
Ingredients:
- 3 chicken breasts
- flour for dusting
- cooking spray
- 1/2 an onion, chopped
- 2 cloves garlic, finely chopped
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- 2 teaspoons cocoa powder
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/4 cup water
- 14 oz can diced tomatoes
- 8 oz can tomato sauce
- 1/2 cup chicken broth
- toasted almonds, sliced or slivered
- parsley
- cooked rice
Directions:
Pat the chicken dry and cut into 1-inch cubes. Dip in flour.
Spray a large non-stick pan with cooking spray. Cooking chicken for 8 minutes over high heat, until golden brown. Remove and set aside.
Add the onion, garlic, cumin, chili powder, cocoa powder, salt, pepper, and water to the pan. Cook for 3-5 minutes or until tender.
Stir in the diced tomatoes, tomato sauce, and chicken broth. Bring to a boil. Add the cooked chicken.
Cover and simmer for 45 minutes, or until tender.
Uncover and simmer for 5 minutes longer, or until the sauce has thickened.
Garnish with almonds and parsley. Serve with rice.
Saturday, October 31, 2009
Wednesday, October 28, 2009
Cheesy Enchiladas
We made a great enchilada recipe awhile ago, but haven't been able to find it since. Fortunately, this is a yummy substitute! A half recipe is just the right size for 2-3 people.
Ingredients:
- 2 cups (8 oz) shredded Monterey Jack cheese
- 1 cup (4 oz) shredded Cheddar cheese
- 1/2 cup sour cream
- 1 medium onion, chopped (1/2 cup) (can substitute dried minced onion)
- 2 tablespoons chopped fresh parsley
- 1/4 teaspoon pepper
- ground beef or taco meat (optional)
- 1 can (15 oz) tomato sauce
- 1 small green bell pepper, chopped (1/2 cup) (optional)
- 1 can (4.5 oz) chopped green chiles, drained (optional)
- 1 to 2 cloves garlic, finely chopped
- 2/3 cup water
- 1 tablespoon chili powder
- 1 1/2 teaspoons chopped fresh or 1/2 teaspoon dried oregano leaves
- 1/4 teaspoon ground cumin
- 8 corn tortillas (5 or 6 inch)
- additional shredded cheese, sour cream, and chopped onion (optional)
Directions:
Preheat oven to 350 degrees. Grease a 7x11-inch glass pan.
In a medium bowl, mix the cheeses, sour cream, onion, parsley, and pepper. Add ground beef or taco meat if desired. Set aside.
In a medium saucepan, heat the tomato sauce, bell pepper, chiles, garlic, water, chili powder, oregano, and cumin to boiling, stirring occasionally. Reduce the heat and simmer uncovered for 5 minutes.
Pour the sauce into an ungreased 9-inch glass pie plate.
Dip each tortilla into the sauce to coat both sides. Spoon about 1/4 cup cheese mixture onto each tortilla, then roll the tortilla around the filling. Place seam side down in the prepared 7x11-inch pan.
Pour the remaining sauce over the enchiladas.
Bake 20 minutes or until bubbly.
Garnish with additional shredded cheese, sour cream, and chopped onion, if desired.
Ingredients:
- 2 cups (8 oz) shredded Monterey Jack cheese
- 1 cup (4 oz) shredded Cheddar cheese
- 1/2 cup sour cream
- 1 medium onion, chopped (1/2 cup) (can substitute dried minced onion)
- 2 tablespoons chopped fresh parsley
- 1/4 teaspoon pepper
- ground beef or taco meat (optional)
- 1 can (15 oz) tomato sauce
- 1 small green bell pepper, chopped (1/2 cup) (optional)
- 1 can (4.5 oz) chopped green chiles, drained (optional)
- 1 to 2 cloves garlic, finely chopped
- 2/3 cup water
- 1 tablespoon chili powder
- 1 1/2 teaspoons chopped fresh or 1/2 teaspoon dried oregano leaves
- 1/4 teaspoon ground cumin
- 8 corn tortillas (5 or 6 inch)
- additional shredded cheese, sour cream, and chopped onion (optional)
Directions:
Preheat oven to 350 degrees. Grease a 7x11-inch glass pan.
In a medium bowl, mix the cheeses, sour cream, onion, parsley, and pepper. Add ground beef or taco meat if desired. Set aside.
In a medium saucepan, heat the tomato sauce, bell pepper, chiles, garlic, water, chili powder, oregano, and cumin to boiling, stirring occasionally. Reduce the heat and simmer uncovered for 5 minutes.
Pour the sauce into an ungreased 9-inch glass pie plate.
Dip each tortilla into the sauce to coat both sides. Spoon about 1/4 cup cheese mixture onto each tortilla, then roll the tortilla around the filling. Place seam side down in the prepared 7x11-inch pan.
Pour the remaining sauce over the enchiladas.
Bake 20 minutes or until bubbly.
Garnish with additional shredded cheese, sour cream, and chopped onion, if desired.
Cheesy Garlic Potato Gratin
Paul says: "It's awesome!" It's like au gratin potatoes but with different cheese, and the green onion gives it a different flavor also. Enjoy!
Ingredients:
- 1 1/2 lb potatoes, thinly sliced (about 5 cups)
- 1/3 cup sliced green onions (about 3)
- 1 1/2 cups (6oz) shredded Swiss and Parmesan cheeses
- 2-3 cloves garlic, minced
- 1 teaspoon salt
- 1/4 teaspoon black pepper
- 1 cup half and half
Directions:
Add potatoes to 2-quart square baking dish. Sprinkle with green onion, cheese, garlic, salt, and pepper. Pour half and half over the top.
Cover and bake at 350 for 1 hour, then uncover and bake 15-20 longer or until potatoes are tender and top is golden brown.
Sunday, October 25, 2009
Lemon Curry Chicken
I was surprised that I actually liked this dish, given the somewhat odd ingredients. But after the first bite, I was hooked. We will definitely be making this recipe many times in the future, and I expect it will become a family favorite! Excellent when served with green beans.
Ingredients:
- 1/2 teaspoon paprika
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- 3 large boneless, skinless chicken breasts, cut into 2-inch pieces (like chicken strips)
- 2 eggs, slightly beaten
- 1 cup Italian seasoned bread crumbs
- 1/2 cup sugar
- 1/2 cup lemon juice
- 1 1/2 teaspoons curry powder
Directions:
Preheat the oven to 400 degrees. Line a 9x13-inch pan with aluminum foil and lightly grease the foil with cooking spray.
In a small bowl, stir together the paprika, salt, and pepper. Sprinkle this mixture over the pieces of chicken.
Dip the chicken pieces in the egg, then dredge in the bread crumbs.
Arrange chicken pieces in a single layer in the prepared pan.
Bake for 15 minutes, turning once.
Meanwhile, in a small saucepan over medium-low heat, stir together the sugar, lemon juice, and curry powder. Stir until the sugar dissolves, about 5 minutes.
After the chicken has baked for 15 minutes, drizzle the lemon sauce over the chicken, then bake 5 minutes longer.
Ingredients:
- 1/2 teaspoon paprika
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- 3 large boneless, skinless chicken breasts, cut into 2-inch pieces (like chicken strips)
- 2 eggs, slightly beaten
- 1 cup Italian seasoned bread crumbs
- 1/2 cup sugar
- 1/2 cup lemon juice
- 1 1/2 teaspoons curry powder
Directions:
Preheat the oven to 400 degrees. Line a 9x13-inch pan with aluminum foil and lightly grease the foil with cooking spray.
In a small bowl, stir together the paprika, salt, and pepper. Sprinkle this mixture over the pieces of chicken.
Dip the chicken pieces in the egg, then dredge in the bread crumbs.
Arrange chicken pieces in a single layer in the prepared pan.
Bake for 15 minutes, turning once.
Meanwhile, in a small saucepan over medium-low heat, stir together the sugar, lemon juice, and curry powder. Stir until the sugar dissolves, about 5 minutes.
After the chicken has baked for 15 minutes, drizzle the lemon sauce over the chicken, then bake 5 minutes longer.
Cheesy Ham & Macaroni
Yet another fun variation on homemade macaroni and cheese recipes. You can bake this or just eat it once the sauce and noodles are mixed. Ham is optional but would be tasty.
Ingredients:
- 2 1/2 cups elbow macaroni, cooked and drained
- 3 tablespoons butter
- 1/4 cup flour
- 2 cups milk
- 4 teaspoons chicken bouillon granules
- 1/4 teaspoon pepper
- 2 cups (8 oz) shredded cheddar cheese, divided
- 1 1/2 cups cubed fully cooked ham (optional)
- 1/4 cup grated Parmesan cheese
Directions:
Preheat oven to 350 degrees and grease a 9x9-inch or 7x11-inch pan if you want to bake the dish.
In a large saucepan, melt the butter over low heat, then whisk in the flour until smooth.
Whisk in the milk, bouillon, and pepper. Bring to a boil. Cook and stir for 2 minutes or until thickened.
Remove from heat and stir in 1 cup cheddar cheese, ham, Parmesan cheese, and cooked macaroni noodles.
If you don't want to bake the dish, sprinkle with the remaining 1 cup cheddar cheese and serve.
If you wish to bake the pasta, transfer to the prepared pan. Sprinkle with the remaining 1 cup cheddar cheese. Bake for 20-25 minutes or until bubbly. Let stand 5 minutes before serving.
Ingredients:
- 2 1/2 cups elbow macaroni, cooked and drained
- 3 tablespoons butter
- 1/4 cup flour
- 2 cups milk
- 4 teaspoons chicken bouillon granules
- 1/4 teaspoon pepper
- 2 cups (8 oz) shredded cheddar cheese, divided
- 1 1/2 cups cubed fully cooked ham (optional)
- 1/4 cup grated Parmesan cheese
Directions:
Preheat oven to 350 degrees and grease a 9x9-inch or 7x11-inch pan if you want to bake the dish.
In a large saucepan, melt the butter over low heat, then whisk in the flour until smooth.
Whisk in the milk, bouillon, and pepper. Bring to a boil. Cook and stir for 2 minutes or until thickened.
Remove from heat and stir in 1 cup cheddar cheese, ham, Parmesan cheese, and cooked macaroni noodles.
If you don't want to bake the dish, sprinkle with the remaining 1 cup cheddar cheese and serve.
If you wish to bake the pasta, transfer to the prepared pan. Sprinkle with the remaining 1 cup cheddar cheese. Bake for 20-25 minutes or until bubbly. Let stand 5 minutes before serving.
Hot Parmesan Crab Dip
Paul likes to make this recipe to bring to parties and potlucks so he can actually make something with seafood in it, that Becky refuses to eat. Plus, this dip is really awesome and everybody likes it and wants the recipe!
Ingredients:
- 8 oz cream cheese (regular or light), softened
- 1 cup sour cream (regular or light)
- 3/4 cup mayonnaise (regular or light)
- 1 1/2 cups shredded parmesan cheese
- 4 cloves garlic, minced (or minced garlic in a jar, or dried minced garlic)
- 1 lb crab (imitation crab is fine)
- 3 green onions, chopped (optional)
Directions:
Preheat the oven to 350 degrees.
Mix the cream cheese, sour cream, and mayonnaise together until relatively smooth.
Mix in the parmesan cheese and garlic.
Fold in the crab meat and green onions, being careful not to break up the crab too much.
Spread in a 9x9-inch baking pan. Bake for 45 minutes.
Ingredients:
- 8 oz cream cheese (regular or light), softened
- 1 cup sour cream (regular or light)
- 3/4 cup mayonnaise (regular or light)
- 1 1/2 cups shredded parmesan cheese
- 4 cloves garlic, minced (or minced garlic in a jar, or dried minced garlic)
- 1 lb crab (imitation crab is fine)
- 3 green onions, chopped (optional)
Directions:
Preheat the oven to 350 degrees.
Mix the cream cheese, sour cream, and mayonnaise together until relatively smooth.
Mix in the parmesan cheese and garlic.
Fold in the crab meat and green onions, being careful not to break up the crab too much.
Spread in a 9x9-inch baking pan. Bake for 45 minutes.
Microwave Rocky Road Fudge
The fact that this fudge tastes SO good is totally ridiculous, given how utterly simple this recipe is to make. With four ingredients and no cooking except a few minutes in the microwave, even the most kitchen-shy people could prepare this fudge with ease.
Ingredients:
- 1 teaspoon butter (approximately)
- 2 cups (12 oz) chocolate chips
- 1 can (16 oz) chocolate frosting
- 1/2 to 3/4 cup coarsely chopped walnuts
- 1/2 to 3/4 cup miniature marshmallows
Directions:
Line an 8x8-inch baking pan with aluminum foil. With butter, grease the bottom and sides of the foil.
Melt the chocolate chips and chocolate frosting together in a medium bowl in the microwave. Stir every 30 seconds until the chocolate chips are melted and the mixture is smooth.
Stir in the walnuts.
Let cool for about 10 minutes, then stir in the marshmallows.
Spread the fudge mixture evenly in the prepared pan. Refrigerate for several hours or until fudge has solidified.
Remove fudge from pan by lifting the aluminum foil. Cut it on a cutting board with a sharp knife. Cut it into 1-inch square pieces. Store in the refrigerator.
Ingredients:
- 1 teaspoon butter (approximately)
- 2 cups (12 oz) chocolate chips
- 1 can (16 oz) chocolate frosting
- 1/2 to 3/4 cup coarsely chopped walnuts
- 1/2 to 3/4 cup miniature marshmallows
Directions:
Line an 8x8-inch baking pan with aluminum foil. With butter, grease the bottom and sides of the foil.
Melt the chocolate chips and chocolate frosting together in a medium bowl in the microwave. Stir every 30 seconds until the chocolate chips are melted and the mixture is smooth.
Stir in the walnuts.
Let cool for about 10 minutes, then stir in the marshmallows.
Spread the fudge mixture evenly in the prepared pan. Refrigerate for several hours or until fudge has solidified.
Remove fudge from pan by lifting the aluminum foil. Cut it on a cutting board with a sharp knife. Cut it into 1-inch square pieces. Store in the refrigerator.
Sunday, October 18, 2009
No-Bake Chocolate Peanut Butter Bars
This is a pretty easy recipe that would be great in the summer when it's already hot out, because you don't even need to turn on the oven. If you like Reese's peanut butter cups, you'll love this recipe. The flavor and even the consistency are quite similar to Reese's.
Ingredients:
- 1 cup butter, melted
- 2 cups graham cracker crumbs
- 2 cups powdered sugar
- 1 1/4 cups peanut butter, divided
- 1 1/2 cups chocolate chips
Directions:
Combine the melted butter, graham cracker crumbs, powdered sugar, and 1 cup peanut butter in a medium bowl. Stir together until well-blended.
Press the mixture evenly into the bottom of an ungreased 9x13-inch pan.
Melt the chocolate chips with the remaining 1/4 cup peanut butter. Stir until smooth.
Spread the chocolate mixture over the top of the crust.
Refrigerate for at least one hour prior to slicing.
Becky's tips: Melt the butter in the microwave. Crush the graham crackers using a blender. Use crunchy or smooth peanut butter, whichever you prefer. Melt the chocolate chips in a small saucepan over low-medium heat. Let the bars warm up slightly at room temperature before slicing (if they are too warm or too cold, they will be difficult to slice).
Ingredients:
- 1 cup butter, melted
- 2 cups graham cracker crumbs
- 2 cups powdered sugar
- 1 1/4 cups peanut butter, divided
- 1 1/2 cups chocolate chips
Directions:
Combine the melted butter, graham cracker crumbs, powdered sugar, and 1 cup peanut butter in a medium bowl. Stir together until well-blended.
Press the mixture evenly into the bottom of an ungreased 9x13-inch pan.
Melt the chocolate chips with the remaining 1/4 cup peanut butter. Stir until smooth.
Spread the chocolate mixture over the top of the crust.
Refrigerate for at least one hour prior to slicing.
Becky's tips: Melt the butter in the microwave. Crush the graham crackers using a blender. Use crunchy or smooth peanut butter, whichever you prefer. Melt the chocolate chips in a small saucepan over low-medium heat. Let the bars warm up slightly at room temperature before slicing (if they are too warm or too cold, they will be difficult to slice).
Saturday, October 17, 2009
Breakfast Pizza Squares
This is a delicious egg casserole-type dish that's perfect for a Saturday morning brunch.
Ingredients:
- 1/2 lb Italian or pork sausage
- 1 tube (8 oz) refrigerated crescent rolls
- 4 eggs
- 2 tablespoons milk
- 1/8 teaspoon pepper
- 3/4 to 1 cup shredded cheddar cheese
Directions:
Preheat the oven to 400 degrees. Lightly grease a 9x13-inch pan.
In a large skillet, crumble the sausage and cook over medium heat until no longer pink, then drain.
Unroll the crescent dough onto the bottom and 1/2-inch up the sides of the prepared pan. Seal the seams between the pieces of dough.
Sprinkle the sausage over the dough.
In a medium bowl, beat together the eggs, milk, and pepper. Pour the egg mixture over the sausage. Sprinkle with cheese.
Bake for 15 minutes or until a knife inserted in the center comes out clean.
Ingredients:
- 1/2 lb Italian or pork sausage
- 1 tube (8 oz) refrigerated crescent rolls
- 4 eggs
- 2 tablespoons milk
- 1/8 teaspoon pepper
- 3/4 to 1 cup shredded cheddar cheese
Directions:
Preheat the oven to 400 degrees. Lightly grease a 9x13-inch pan.
In a large skillet, crumble the sausage and cook over medium heat until no longer pink, then drain.
Unroll the crescent dough onto the bottom and 1/2-inch up the sides of the prepared pan. Seal the seams between the pieces of dough.
Sprinkle the sausage over the dough.
In a medium bowl, beat together the eggs, milk, and pepper. Pour the egg mixture over the sausage. Sprinkle with cheese.
Bake for 15 minutes or until a knife inserted in the center comes out clean.
Applesauce Bread
This recipe came to us from Paul's mom. It's got a wonderful, sweet, crunchy topping to go with the great flavor of the bread.
Ingredients:
- 1 1/4 cups applesauce
- 1 cup sugar (depending on how sweet the applesauce is, you may need less sugar)
- 1/2 cup oil
- 2 eggs
- 3 tablespoons milk
- 2 cups flour (optional: substitute 1/2 cup wheat flour for 1/2 cup white flour)
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/2 teaspoon cinnamon
- 1/4 teaspoon salt
- 1/4 teaspoon nutmeg
- 1/4 teaspoon allspice
- 1/2 cup chopped pecans
- 1/4 cup pecans
- 1/4 cup brown sugar
- 1/2 teaspoon cinnamon
Directions:
Preheat oven to 350 degrees. Grease a 9x5-inch loaf pan.
Combine the applesauce, 1 cup sugar, oil, eggs, and milk. Add the flour, baking soda, baking powder, 1/2 teaspoon cinnamon, salt, nutmeg, allspice, and 1/2 cup pecans.
Pour the batter into the prepared pan.
Separately, combine the 1/4 cup pecans, 1/4 cup brown sugar, and 1/2 teaspoon cinnamon to make the topping.
Sprinkle the topping over the batter.
Bake for 1 hour.
Ingredients:
- 1 1/4 cups applesauce
- 1 cup sugar (depending on how sweet the applesauce is, you may need less sugar)
- 1/2 cup oil
- 2 eggs
- 3 tablespoons milk
- 2 cups flour (optional: substitute 1/2 cup wheat flour for 1/2 cup white flour)
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/2 teaspoon cinnamon
- 1/4 teaspoon salt
- 1/4 teaspoon nutmeg
- 1/4 teaspoon allspice
- 1/2 cup chopped pecans
- 1/4 cup pecans
- 1/4 cup brown sugar
- 1/2 teaspoon cinnamon
Directions:
Preheat oven to 350 degrees. Grease a 9x5-inch loaf pan.
Combine the applesauce, 1 cup sugar, oil, eggs, and milk. Add the flour, baking soda, baking powder, 1/2 teaspoon cinnamon, salt, nutmeg, allspice, and 1/2 cup pecans.
Pour the batter into the prepared pan.
Separately, combine the 1/4 cup pecans, 1/4 cup brown sugar, and 1/2 teaspoon cinnamon to make the topping.
Sprinkle the topping over the batter.
Bake for 1 hour.
Wednesday, October 14, 2009
Paul's Fabulous Meatloaf
This meatloaf is nothing like the entree out of middle school cafeteria horror stories. Rather, it's actually good! Ground beef and Italian sausage are combined with pasta sauce, and layered with mozzarella cheese before baking. Top with additional pasta sauce and melted cheese, and you've got a hit!
Ingredients:
- 1 egg, beaten
- 1 cup soft bread crumbs (about 1 piece of bread torn into very small pieces)
- 1/2 cup pasta sauce
- 1-2 cloves garlic, minced (or dried minced garlic)
- 1/2 teaspoon dried rosemary, crushed
- 8 oz Italian sausage (or pork sausage links without casings, or ground beef)
- 1 lb ground beef
- 2 oz mozzarella cheese (or provolone), cubed or shredded
- 2 tablespoons pasta sauce
- 2 tablespoons mozzarella cheese (or provolone), shredded
- fresh rosemary sprigs (optional)
Directions:
Preheat the oven to 350 degrees.
In a large bowl, stir together the egg, bread crumbs, 1/2 cup pasta sauce, garlic, and rosemary.
Add the Italian sausage and ground beef to the egg mixture, and mix well.
Press two-thirds of the meat mixture in the bottom of an ungreased 8x4x2-inch loaf pan.
Make a 1/2-inch indentation down the center of the meat mixture. Place the 2 oz cubed or shredded cheese in the indentation. Pat the remaining meat mixture over the top.
Bake for 55-60 minutes or until meat is no longer pink.
Let stand for 10 minutes before serving. Drizzle top of meatloaf with 2 tablespoons pasta sauce, and sprinkle with 2 tablespoons shredded cheese. Garnish with fresh rosemary springs if desired.
Ingredients:
- 1 egg, beaten
- 1 cup soft bread crumbs (about 1 piece of bread torn into very small pieces)
- 1/2 cup pasta sauce
- 1-2 cloves garlic, minced (or dried minced garlic)
- 1/2 teaspoon dried rosemary, crushed
- 8 oz Italian sausage (or pork sausage links without casings, or ground beef)
- 1 lb ground beef
- 2 oz mozzarella cheese (or provolone), cubed or shredded
- 2 tablespoons pasta sauce
- 2 tablespoons mozzarella cheese (or provolone), shredded
- fresh rosemary sprigs (optional)
Directions:
Preheat the oven to 350 degrees.
In a large bowl, stir together the egg, bread crumbs, 1/2 cup pasta sauce, garlic, and rosemary.
Add the Italian sausage and ground beef to the egg mixture, and mix well.
Press two-thirds of the meat mixture in the bottom of an ungreased 8x4x2-inch loaf pan.
Make a 1/2-inch indentation down the center of the meat mixture. Place the 2 oz cubed or shredded cheese in the indentation. Pat the remaining meat mixture over the top.
Bake for 55-60 minutes or until meat is no longer pink.
Let stand for 10 minutes before serving. Drizzle top of meatloaf with 2 tablespoons pasta sauce, and sprinkle with 2 tablespoons shredded cheese. Garnish with fresh rosemary springs if desired.
Tuesday, October 13, 2009
Gorgonzola Pasta with Chicken and Broccoli
With this recipe, we've completed our first experiment with gorgonzola cheese -- and we think we like it! The recipe didn't say anything about broccoli but we added it on a whim and found it really added to the dish.
Ingredients:
- 12 oz pasta (penne recommended; other varieties work great too)
- 1 lb chicken breasts, cut into 1/2-inch pieces
- 1 tablespoon olive oil
- 1 large garlic clove, minced
- 1/4 cup white wine
- 1 cup heavy whipping cream (substitute 1/3 to 1/2 cup of this with milk if desired)
- 1/4 cup chicken broth
- 1 tablespoon butter
- 2 tablespoons flour
- 1 1/4 cups (5 oz) crumbled Gorgonzola cheese
- 6-8 fresh sage leaves, thinly sliced (or dried sage)
- salt and pepper to taste
- grated Parmesan cheese
- minced fresh parsley
Directions:
Cook the pasta according to the directions on the package.
Meanwhile, in a large skillet over medium heat, brown the chicken in the olive oil. Add the garlic and cook for 1 minute longer.
Add the wine and stir to loosen any browned bits from the pan.
Add the heavy cream and chicken broth. Cook until the sauce is slightly thickened and the chicken is no longer pink. Add the butter and flour to thicken the sauce.
Stir in the Gorgonzola cheese, sage, salt, and pepper. Cook just until the cheese is melted.
Drain the pasta and toss with the sauce.
Sprinkle with Parmesan cheese and parsley prior to serving.
Ingredients:
- 12 oz pasta (penne recommended; other varieties work great too)
- 1 lb chicken breasts, cut into 1/2-inch pieces
- 1 tablespoon olive oil
- 1 large garlic clove, minced
- 1/4 cup white wine
- 1 cup heavy whipping cream (substitute 1/3 to 1/2 cup of this with milk if desired)
- 1/4 cup chicken broth
- 1 tablespoon butter
- 2 tablespoons flour
- 1 1/4 cups (5 oz) crumbled Gorgonzola cheese
- 6-8 fresh sage leaves, thinly sliced (or dried sage)
- salt and pepper to taste
- grated Parmesan cheese
- minced fresh parsley
Directions:
Cook the pasta according to the directions on the package.
Meanwhile, in a large skillet over medium heat, brown the chicken in the olive oil. Add the garlic and cook for 1 minute longer.
Add the wine and stir to loosen any browned bits from the pan.
Add the heavy cream and chicken broth. Cook until the sauce is slightly thickened and the chicken is no longer pink. Add the butter and flour to thicken the sauce.
Stir in the Gorgonzola cheese, sage, salt, and pepper. Cook just until the cheese is melted.
Drain the pasta and toss with the sauce.
Sprinkle with Parmesan cheese and parsley prior to serving.
Sesame Pork Tenderloin
This is one of our first experiments with pork tenderloins baked in the oven. It's got a yummy marinade that makes for a great flavor and tender meat once baked.
Ingredients:
- 2 pork tenderloins (1 lb each)
- 1/2 cup soy sauce
- 3 tablespoons olive oil
- 1/2 teaspoon ground ginger (or 2 teaspoons minced fresh gingerroot)
- 1 to 3 garlic cloves, minced
- 1/2 cup honey
- 1/4 cup brown sugar
- 1/3 cup sesame seeds, toasted
Directions:
Place the tenderloins in a large Ziploc bag. Add the soy sauce, oil, ginger, and garlic. Seal the bag and turn it to coat the tenderloins with the sauce. Refrigerate for 4 hours or overnight, turning occasionally.
Preheat the oven to 375 degrees. Line a shallow glass pan with aluminum foil and grease the foil.
Drain and discard the marinade. Place the tenderloins in the prepared pan.
Bake for 20 minutes.
Combine honey and brown sugar. Spoon over the tenderloins once they have cooked for 20 minutes. Sprinkle with sesame seeds.
Bake for an additional 10-20 minutes or until the meat is cooked.
Let stand for 5-10 minutes before slicing.
Ingredients:
- 2 pork tenderloins (1 lb each)
- 1/2 cup soy sauce
- 3 tablespoons olive oil
- 1/2 teaspoon ground ginger (or 2 teaspoons minced fresh gingerroot)
- 1 to 3 garlic cloves, minced
- 1/2 cup honey
- 1/4 cup brown sugar
- 1/3 cup sesame seeds, toasted
Directions:
Place the tenderloins in a large Ziploc bag. Add the soy sauce, oil, ginger, and garlic. Seal the bag and turn it to coat the tenderloins with the sauce. Refrigerate for 4 hours or overnight, turning occasionally.
Preheat the oven to 375 degrees. Line a shallow glass pan with aluminum foil and grease the foil.
Drain and discard the marinade. Place the tenderloins in the prepared pan.
Bake for 20 minutes.
Combine honey and brown sugar. Spoon over the tenderloins once they have cooked for 20 minutes. Sprinkle with sesame seeds.
Bake for an additional 10-20 minutes or until the meat is cooked.
Let stand for 5-10 minutes before slicing.
P&B's Special Scalloped Potatoes
This recipe was created one day entirely by accident. I (Becky) was attempting to make a batch of Au Gratin Potatoes out of a cookbook. That particular recipe was right next to a rather similar, but slightly different, recipe for Scalloped Potatoes. Midway through preparing the recipe, I realized I had been using ingredients and amounts from both recipes -- oops! However, Paul loved the result, so we have adopted this as our new favorite cheesy potato recipe. Enjoy!
Ingredients:
- 3 tablespoons butter or margarine
- 1 small onion, finely chopped (1/4 cup), or dried minced onion
- 3 tablespoons flour
- 1 teaspoon salt
- 1/4 teaspoon pepper
- 2 1/2 cups milk
- 2 3/4 cups shredded Cheddar cheese (sharp preferred)
- 6 medium potatoes, peeled and thinly sliced (6 cups)
- 1/4 cup dry bread crumbs
- paprika (optional)
Directions:
Preheat oven to 350-375 degrees (350 for a half recipe). Grease a 9x13 inch pan (or 9x9 inch or 7x11 inch for a half recipe).
In a saucepan, melt the butter over medium heat, then cook the onion in the butter for about two minutes, stirring occasionally, until tender.
Stir in the flour, salt, and pepper. Cook, stirring constantly, until bubbly, then remove from heat.
Stir in the milk. Heat to boiling, stirring constantly. Boil for 1 minute while stirring, then remove from heat.
Stir in 2 cups of the cheese until the cheese is melted.
Spread potatoes in the prepared dish. Pour the cheese sauce over the potatoes. Bake for 1 hour.
In a small bowl, mix the remaining 3/4 cup cheese with the bread crumbs. Sprinkle over the potatoes after the 1 hour of baking. Sprinkle with paprika, if desired.
Bake for an additional 15-20 minutes or until the top is brown and bubbly and the potatoes are tender.
Ingredients:
- 3 tablespoons butter or margarine
- 1 small onion, finely chopped (1/4 cup), or dried minced onion
- 3 tablespoons flour
- 1 teaspoon salt
- 1/4 teaspoon pepper
- 2 1/2 cups milk
- 2 3/4 cups shredded Cheddar cheese (sharp preferred)
- 6 medium potatoes, peeled and thinly sliced (6 cups)
- 1/4 cup dry bread crumbs
- paprika (optional)
Directions:
Preheat oven to 350-375 degrees (350 for a half recipe). Grease a 9x13 inch pan (or 9x9 inch or 7x11 inch for a half recipe).
In a saucepan, melt the butter over medium heat, then cook the onion in the butter for about two minutes, stirring occasionally, until tender.
Stir in the flour, salt, and pepper. Cook, stirring constantly, until bubbly, then remove from heat.
Stir in the milk. Heat to boiling, stirring constantly. Boil for 1 minute while stirring, then remove from heat.
Stir in 2 cups of the cheese until the cheese is melted.
Spread potatoes in the prepared dish. Pour the cheese sauce over the potatoes. Bake for 1 hour.
In a small bowl, mix the remaining 3/4 cup cheese with the bread crumbs. Sprinkle over the potatoes after the 1 hour of baking. Sprinkle with paprika, if desired.
Bake for an additional 15-20 minutes or until the top is brown and bubbly and the potatoes are tender.
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