Ingredients:
- 1/2 cup butter
- 1 package (8 oz) whipped cream cheese
- 1 cube chicken bouillon
- 1 package (10 oz) frozen corn kernels, thawed
- 1/4 teaspoon white pepper
- 1/8 teaspoon ground nutmeg
- salt to taste
- 1/2 cup heavy cream
- 1/2 cup shredded mozzarella cheese
- 1/2 cup crushed buttery round crackers
Directions:
Preheat oven to 400 degrees. Grease an 8x8 inch casserole dish.
In a saucepan over medium heat, melt the butter and cream cheese, and dissolve the chicken bouillon. Mix in the corn. Season with pepper, nutmeg, and salt. Stir in the cream.
Transfer the mixture to the prepared dish. Sprinkle with cheese and top with crackers.
Bake 20 minutes, or until lightly browned.
Thursday, April 14, 2011
Friday, April 8, 2011
Baked Salmon with Herbs
Ingredients:
- 3 tablespoons butter, melted
- 2.5 cups soft bread crumbs
- 4 garlic cloves, minced (or equivalent dried garlic)
- 2 tablespoons grated Parmesan cheese
- 2 teaspoons dried parsley
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary, crushed
- 1/4 teaspoon salt
- 1/4 teaspoon pepper
- 1 (2 lb) salmon fillet
Directions:
Preheat oven to 350 degrees. Line a 10x15" pan with foil, then coat with nonstick cooking spray.
In a bowl, combine the melted butter, bread crumbs, garlic, Parmesan cheese, parsley, thyme, rosemary, salt, and pepper. Toss to coat evenly.
Place salmon in the prepared pan. Spray with nonstick cooking spray and pat with bread crumb mixture. Bake uncovered for 25-30 minutes, the internal temperature reaches 135-140F, and the fish flakes easily with a fork.
- 3 tablespoons butter, melted
- 2.5 cups soft bread crumbs
- 4 garlic cloves, minced (or equivalent dried garlic)
- 2 tablespoons grated Parmesan cheese
- 2 teaspoons dried parsley
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary, crushed
- 1/4 teaspoon salt
- 1/4 teaspoon pepper
- 1 (2 lb) salmon fillet
Directions:
Preheat oven to 350 degrees. Line a 10x15" pan with foil, then coat with nonstick cooking spray.
In a bowl, combine the melted butter, bread crumbs, garlic, Parmesan cheese, parsley, thyme, rosemary, salt, and pepper. Toss to coat evenly.
Place salmon in the prepared pan. Spray with nonstick cooking spray and pat with bread crumb mixture. Bake uncovered for 25-30 minutes, the internal temperature reaches 135-140F, and the fish flakes easily with a fork.
Monday, April 4, 2011
Tomato, Corn, & Basil Risotto
Ingredients:
- 2.5 cups water
- 2 cups milk
- 2 tablespoons butter
- 1 cup minced onion (or equivalent dried onion)
- 1 clove garlic, minced (or equivalent dried garlic)
- 3/4 cup uncooked arborio rice
- 3 tablespoons white wine
- 1 medium tomato, peeled, seeded, and chopped
- 1 1/3 cups fresh corn kernels
- 1/2 cup grated Parmesan cheese
- 1/2 cup fresh basil leaves, cut into thin strips (or equivalent dried basil)
- 1/2 teaspoon salt
- ground black pepper, to taste
Directions:
Combine the water and milk in a medium pot or saucepan. Heat to a simmer; keep over low heat.
Melt the butter in a large casserole or skillet over medium-high heat. Add the onion and cook for 3-4 minutes, stirring occasionally. Add the garlic and rice; stir constantly for 1 minute. Add the white wine; stir until completely absorbed.
Begin to add the heated milk-water mixture 1/2 cup at a time, stirring frequently. Wait until each addition is almost completely absorbed before adding the next. When the rice has cooked for 15 minutes and most of the liquid has been incorporated, add the corn and tomatoes along with the remaining milk-water mixture. Cook, stirring frequently, until the rice is tender but still slightly chewy.
The risotto should take 18-20 minutes of cooking time. Stir in the Parmesan cheese, most of the basil, and the salt and pepper. Serve the risotto immediately, topped with the remaining basil.
- 2.5 cups water
- 2 cups milk
- 2 tablespoons butter
- 1 cup minced onion (or equivalent dried onion)
- 1 clove garlic, minced (or equivalent dried garlic)
- 3/4 cup uncooked arborio rice
- 3 tablespoons white wine
- 1 medium tomato, peeled, seeded, and chopped
- 1 1/3 cups fresh corn kernels
- 1/2 cup grated Parmesan cheese
- 1/2 cup fresh basil leaves, cut into thin strips (or equivalent dried basil)
- 1/2 teaspoon salt
- ground black pepper, to taste
Directions:
Combine the water and milk in a medium pot or saucepan. Heat to a simmer; keep over low heat.
Melt the butter in a large casserole or skillet over medium-high heat. Add the onion and cook for 3-4 minutes, stirring occasionally. Add the garlic and rice; stir constantly for 1 minute. Add the white wine; stir until completely absorbed.
Begin to add the heated milk-water mixture 1/2 cup at a time, stirring frequently. Wait until each addition is almost completely absorbed before adding the next. When the rice has cooked for 15 minutes and most of the liquid has been incorporated, add the corn and tomatoes along with the remaining milk-water mixture. Cook, stirring frequently, until the rice is tender but still slightly chewy.
The risotto should take 18-20 minutes of cooking time. Stir in the Parmesan cheese, most of the basil, and the salt and pepper. Serve the risotto immediately, topped with the remaining basil.
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