I haven't made this in a while, but it's really easy and so yummy. I was thinking it was time to bring it back out. I make it with grilled chicken in it. Delicious.
Ingredients:
1 cup heavy cream
2 tablespoons cognac or dry sherry (I omitted this)
The zest of 1 lemon
The zest of 1 large navel orange
1/2 teaspoon coarse salt
2 tablespoons fresh mint chopped (about 3 sprigs)
12 leaves fresh basil, shredded or torn
1/2 pound linguini, or 3/4 pound fresh linguini cooked al dente(I think I used fettuccine)
1/2 cup grated Parmesan cheese
In a skillet over medium-low heat, warm cream. Add cognac or dry sherry, zest of lemon and orange, salt. Simmer 7 to 10 minutes. Add mint and basil. Toss hot drained pasta with sauce and grated cheese. Transfer to serving dish or dinner plates.
Thursday, February 12, 2009
Tuesday, February 10, 2009
Chicken Noodle Casserole
`Here you go Lynne! :)
2 10 3/4 oz cans cream of chicken soup
1 cup milk
2 cups frozen mixed vegetables
4 cups cubed cooked chicken
4 cups medium egg noodles cooked and drained
1/2 cup Parmesan cheese
1 cup shredded cheddar cheese
2 cloves of garlic minced (a garlic press works great)
1/2 tsp basil
1/2 tsp thyme
1/2 tsp pepper
1 cup crushed french fried onions or for non onion people, (Emily) 1 cup crushed Ritz crackers.
Stir the soup, milk, spices, vegetables, chicken, noodles, and Parmesan cheese together.
Place in a 9x13 baking dish bake at 400 for 25 min or until vegetables are tender. Stir the chicken mixture. Top with cheddar cheese and onion mixture (or crackers). Return to oven for 3-5 min. Enjoy!
2 10 3/4 oz cans cream of chicken soup
1 cup milk
2 cups frozen mixed vegetables
4 cups cubed cooked chicken
4 cups medium egg noodles cooked and drained
1/2 cup Parmesan cheese
1 cup shredded cheddar cheese
2 cloves of garlic minced (a garlic press works great)
1/2 tsp basil
1/2 tsp thyme
1/2 tsp pepper
1 cup crushed french fried onions or for non onion people, (Emily) 1 cup crushed Ritz crackers.
Stir the soup, milk, spices, vegetables, chicken, noodles, and Parmesan cheese together.
Place in a 9x13 baking dish bake at 400 for 25 min or until vegetables are tender. Stir the chicken mixture. Top with cheddar cheese and onion mixture (or crackers). Return to oven for 3-5 min. Enjoy!
Sunday, February 8, 2009
Dinner This Week
Our menu is not exactly exciting....and of course it's subject to change according to my whim.
Mon - spaghetti alla ceci
Tue - ham, rice & broccoli (I have a bunch of ham in the freezer)
Wed - ham & cheese pockets
Thurs - breakfast (biscuits & gravy?)
Fri - baked potatoes & chili
Sat - pizza
Mon - spaghetti alla ceci
Tue - ham, rice & broccoli (I have a bunch of ham in the freezer)
Wed - ham & cheese pockets
Thurs - breakfast (biscuits & gravy?)
Fri - baked potatoes & chili
Sat - pizza
What are you having for dinner this week?
I'm looking to plan out a menu for this week and am wondering what might be on yours. One thing I know that we will be having is a Fettucine Alfredo with chicken using this new recipe for the sauce I found this week. If anyone else wants to give it a whirl, here it is...
Alfredo Sauce Recipe
2 Tablespoons unsalted butter
2 Tablespoons olive oil
4 Tablespoons fresh chopped garlic
3 Cups heavy cream
1 Large pinch of salt
Fresh ground pepper
2 Cups Parmesan or Asiago cheese, finely grated
Place the butter & olive oil in a medium sauce pan over medium heat & melt the butter. Add the garlic & turn heat down to low. Stirring often so the garlic doesn't brown, gently cook garlic until very aromatic & cooked through. Next, add cream, salt & pepper & turn heat to medium, bringing to a gentle simmer. Allow the cream to reduce by about one third. Whisk in the cheese.
Alfredo Sauce Recipe
2 Tablespoons unsalted butter
2 Tablespoons olive oil
4 Tablespoons fresh chopped garlic
3 Cups heavy cream
1 Large pinch of salt
Fresh ground pepper
2 Cups Parmesan or Asiago cheese, finely grated
Place the butter & olive oil in a medium sauce pan over medium heat & melt the butter. Add the garlic & turn heat down to low. Stirring often so the garlic doesn't brown, gently cook garlic until very aromatic & cooked through. Next, add cream, salt & pepper & turn heat to medium, bringing to a gentle simmer. Allow the cream to reduce by about one third. Whisk in the cheese.
Thursday, February 5, 2009
Jerry's Chili
2 lbs ground beef
1 lb sausage
2 lbs beans (kidney, black, or red)
2 large onions, chopped
2 green peppers, chopped
1 red pepper, chopped
3 jalepenos, chopped and seeded
2 28oz cans crushed tomatoes
1 cube beef bullion
2 Tbs Worcestershire
1 Tbs salt
6 Tbs chili powder
6 cups water
1 12oz bottle of your favorite beer (yes, really)
Prepare beans according to packaging (can substitute two 27oz cans of kidney beans, rinsed).
Brown meat and set aside. Sautee onions in bottom of stock pot in butter. Add water, tomatoes, peppers, bullion, Worcestershire, salt, chili powder, and beer. Bring to simmer. Add meat and beans. Simmer for 20 minutes (cooks out alcohol) or until peppers are at desired doneness. Very flavorful. However, if allowed to sit at room temp too long, the yeast in the beer will begin to react, thus altering the flavor. Be sure to refrigerate or freeze leftovers.
1 lb sausage
2 lbs beans (kidney, black, or red)
2 large onions, chopped
2 green peppers, chopped
1 red pepper, chopped
3 jalepenos, chopped and seeded
2 28oz cans crushed tomatoes
1 cube beef bullion
2 Tbs Worcestershire
1 Tbs salt
6 Tbs chili powder
6 cups water
1 12oz bottle of your favorite beer (yes, really)
Prepare beans according to packaging (can substitute two 27oz cans of kidney beans, rinsed).
Brown meat and set aside. Sautee onions in bottom of stock pot in butter. Add water, tomatoes, peppers, bullion, Worcestershire, salt, chili powder, and beer. Bring to simmer. Add meat and beans. Simmer for 20 minutes (cooks out alcohol) or until peppers are at desired doneness. Very flavorful. However, if allowed to sit at room temp too long, the yeast in the beer will begin to react, thus altering the flavor. Be sure to refrigerate or freeze leftovers.
Wednesday, February 4, 2009
Laundry Detergent
I just found this, I'm not sure what to think yet, so if any of you try it, let me know what you think of how well it cleans.
Laundry Detergent Reciepe:
1 cup of Washing Soda (found at Fred Meyer in the laundry section for $ 2.99 a box)
1 cup of Borax (at Walmart in laundry section for $2.99)
1 bar of grated bar soap
Mix together and use 1 Tabelspoon per load! (I've done 170+ loads and I'm super happy with it! It makes it .04-.06 a load! (FYI: It cleans really well, but doesn't get sudsy like other detergents)
Laundry Detergent Reciepe:
1 cup of Washing Soda (found at Fred Meyer in the laundry section for $ 2.99 a box)
1 cup of Borax (at Walmart in laundry section for $2.99)
1 bar of grated bar soap
Mix together and use 1 Tabelspoon per load! (I've done 170+ loads and I'm super happy with it! It makes it .04-.06 a load! (FYI: It cleans really well, but doesn't get sudsy like other detergents)
Tuesday, January 27, 2009
Sweet and Sour Chicken
sauce
3/4 cup sugar
4 tablespoons catsup
1/2 cup vinegar
1 tablespoon soy sauce
1/2 teaspoon garlic powder
Mix all ingredients together. And heat through. Sometimes I add a little cornstarch to thicken it up. Other times, I just buy the sauce :)
Monday, January 26, 2009
Really Simple Dinner Idea- Chicken Pot Pie
I personally use the recipe off the back of the Bisquick box with a couple of minor alterations. I have also used turkey, and it has come out great. If I'm out of Bisquick and I happen to have a can of dinner rolls, I plop those on top and it tastes great as well.
Saturday, January 10, 2009
Sausage & Pizza Bake
This is what Marie G. made for dinner last night. She said it looked and tasted great, so I thought I'd share. Looks good to me... :)
Ingredients:
2 cups uncooked rotini pasta (6 oz.)
1 lb. bulk sweet Italian sausages
1 medium onion, chopped (1/2 cup)
1 small green bell pepper, chopped (1/2 cup)
1/4 cup water
4 oz. sliced Canadian bacon, cut into fourths
1 (14 oz.) jar pizza sauce
1 (4 oz.) can sliced mushrooms, drained
3/4 cup multi-cheese shredded cheese blend (3 oz.)
Directions:
1. Heat oven to 350°. Spray 3-quart casserole with cooking spray. Cook and drain pasta in 3-quart saucepan as directed on package. Return drained pasta to saucepan.
2. While pasta is cooking, cook sausage and onion in 10-inch skillet over medium heat about 8 minutes, stirring occasionally, until sausage is no longer pink; drain. Stir sausage mixture, bell pepper, water, bacon, pizza sauce and mushrooms into drained pasta. Spoon pasta mixture into casserole. Sprinkle with cheese.
3. Cover and bake 30 to 35 minutes or until hot and cheese is melted.
Serves 6
Ingredients:
2 cups uncooked rotini pasta (6 oz.)
1 lb. bulk sweet Italian sausages
1 medium onion, chopped (1/2 cup)
1 small green bell pepper, chopped (1/2 cup)
1/4 cup water
4 oz. sliced Canadian bacon, cut into fourths
1 (14 oz.) jar pizza sauce
1 (4 oz.) can sliced mushrooms, drained
3/4 cup multi-cheese shredded cheese blend (3 oz.)
Directions:
1. Heat oven to 350°. Spray 3-quart casserole with cooking spray. Cook and drain pasta in 3-quart saucepan as directed on package. Return drained pasta to saucepan.
2. While pasta is cooking, cook sausage and onion in 10-inch skillet over medium heat about 8 minutes, stirring occasionally, until sausage is no longer pink; drain. Stir sausage mixture, bell pepper, water, bacon, pizza sauce and mushrooms into drained pasta. Spoon pasta mixture into casserole. Sprinkle with cheese.
3. Cover and bake 30 to 35 minutes or until hot and cheese is melted.
Serves 6
Wednesday, January 7, 2009
Happy Chicken & Lemon Spaghetti
A friend had us over for lunch while we were in ID and this is what she served. It was delicious and looks simple to recreate!
"Happy Chicken"
2 1/2 lbs. skinless, boneless chicken cut into pieces
6 cloves garlic, crushed
3 T fresh rosemary
3 T EVOO
1 lemon, zested and juiced
1 T grill seasoning ( I use quite a bit more)
1/2 cup dry white wine or chicken broth
Preheat oven to 450. Arrange chicken in baking dish, 9x13. Add garlic, rosemary, evoo, lemon zest, and grill seasoning to the dish. Toss to coat chicken - then place in oven. Roast 20 minutes. Add wine (broth) & lemon juice to the dish and combine with pan juices. Return to oven and turn oven off. Let stand 5 minutes longer then remove from the oven. Serve by spooning pan juices over the chicken.
"Lemon Spaghetti"
1 pound spaghetti
2/3 cup olive oil
2/3 cup grated Parmesan
1/2 cup fresh lemon juice (about 3 lemons)
Salt and freshly ground black pepper
1 tablespoon lemon zest
1/3 cup chopped fresh basil leaves
Cook the pasta in a large pot of boiling salted water until tender but still firm to the bite, stirring occasionally, about 8 minutes. Meanwhile, whisk the oil, Parmesan, and lemon juice in a large bowl to blend.
Drain the pasta, reserving 1 cup of the cooking liquid. Toss the pasta with the lemon sauce, and the reserved cooking liquid, adding 1/4 cup at a time as needed to moisten. Season with salt and pepper. Garnish with lemon zest and chopped basil.
"Happy Chicken"
2 1/2 lbs. skinless, boneless chicken cut into pieces
6 cloves garlic, crushed
3 T fresh rosemary
3 T EVOO
1 lemon, zested and juiced
1 T grill seasoning ( I use quite a bit more)
1/2 cup dry white wine or chicken broth
Preheat oven to 450. Arrange chicken in baking dish, 9x13. Add garlic, rosemary, evoo, lemon zest, and grill seasoning to the dish. Toss to coat chicken - then place in oven. Roast 20 minutes. Add wine (broth) & lemon juice to the dish and combine with pan juices. Return to oven and turn oven off. Let stand 5 minutes longer then remove from the oven. Serve by spooning pan juices over the chicken.
"Lemon Spaghetti"
1 pound spaghetti
2/3 cup olive oil
2/3 cup grated Parmesan
1/2 cup fresh lemon juice (about 3 lemons)
Salt and freshly ground black pepper
1 tablespoon lemon zest
1/3 cup chopped fresh basil leaves
Cook the pasta in a large pot of boiling salted water until tender but still firm to the bite, stirring occasionally, about 8 minutes. Meanwhile, whisk the oil, Parmesan, and lemon juice in a large bowl to blend.
Drain the pasta, reserving 1 cup of the cooking liquid. Toss the pasta with the lemon sauce, and the reserved cooking liquid, adding 1/4 cup at a time as needed to moisten. Season with salt and pepper. Garnish with lemon zest and chopped basil.
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