Friday, April 16, 2010
Champion Chicken Parmesan
By Cooking Light
1 cup boiling water
¼ cup sun-dried tomatoes, packed without oil
1 teaspoon olive oil
2 cups red bell pepper chopped
1 cup onion chopped
2 14.5 ounce cans diced tomatoes, undrained
¼ cup chopped fresh parsley
2 tablespoons chopped fresh basil
1 tablespoon balsamic vinegar
¼ teaspoon black pepper
2 minced garlic cloves
¼ cup all-purpose flour
¼ cup parmesan cheese grated
¼ teaspoon black pepper
4 skinned and boned chicken breast halves
1 large egg white beaten
1 tablespoon olive oil
1 cup romano, parmesan and asiago cheese blend
3 cups hot cooked linguine
1. To prepare sauce combine water and sun-dried tomatoes and let stand until soft.
2. 2.Heat olive oil in a large saucepan over med-high heat and add the sun-dried tomatoes, bell pepper, onion and sauté for 7 min. Stir in the canned tomatoes and bring to a boil. Cover and reduce heat and simmer 10 min. Remove from heat and stir in parsley, basil, vinegar,1/4 teaspoon black pepper, and garlic.
3. Preheat oven to 350
4. For chicken, combine flour, parmesan, and black pepper in a shallow dish. Pound breast halves to 14 inch thickness. Dip in egg white and dredge in flour mixture. Heat oil in nonstick skillet. Cook chicken until golden on each side. Arrange in a 9 by 13 coated with cooking spray. Pour tomato sauce over chicken and sprinkle with blended cheese. Bake for 15 min serve over linguine. Serves 6
1 package bowtie pasta-cook according to package directions while preparing sauce
In separate pan...on med-high
1/4 cup butter
1 c. thick bacon in cubes
Heat through and add on lowered heat:
1/2 c. chopped onion
1 c. frozen peas
Add drained pasta and turn heat up.
Toss...salt and pepper to taste and add:
1/2 c. cream
1/2-3/4 c. freshly grated parmesan cheese
Toss and stir until sauce thickens
Place the strawberries in a blender or food processor; cover and process until smooth. In a saucepan, bring sugar and water to a boil. Cook and stir until sugar is dissolved, about 5 minutes; cool slightly. Add to blender. Add lemon juice; cover and process until combined.Pour into a shallow freezer container; cover and freeze for 4-6 hours or until almost frozen. Serve in cups.Sarah d'Evegnee4-5 ripe tomatoes, diced (I don't like to seed them--the extra juice is so good!)8 ounces mozarella cheese, cut into small cubes1/4 cup fresh basil, cut into chiffonade (roll basil and cut into small, confetti-like strips)2-3 T olive olive1-2 T balsalmic vinegar1-2 t salt1/2 t pepper1 baguette cut into rounds and toasted
- Strawberry Italian Ice
- Janeese Summers
- 5 cups fresh or frozen unsweetened strawberries, thawed
- 2/3 cup sugar
- 2/3 cup water
- 1/4 cup lemon juice
Italian seasoning to taste
Salt & pepper to taste
A Few Extra Italian recipes!
Olive Garden's Pasta Fagioli
2 lbs. ground beef (or Italian Sausage)
2 c chopped celery
6 cloves garlic, minced
4 cans (15 oz) Pasta ready stewed tomatoes ( w/ garlic , italian seasoning, olive oil)
1 1/2 cups beef broth, or water
1/8 tsp cayenne pepper
1/4 tsp cumin
1 c orzo or diatelli style pasta
1 can 6 oz julienne style carrots ( I use fresh)
1 can 6 oz corn
2 cans red kidney beans
1 can cannelini beans, white kidney beans
In large pot brown beef add celery and garlic when beef is almost brown. Drain. Add stewed tomatoes, water, cayenne and cumin. Bring to slow boil. Add pasta and continue to slowly boil until pasta is done. Add carrots ( if fresh, add sooner), corn, and kidney beans. Cook for additional 10 minutes.
Italian Coconut Cream Cake
1 cup buttermilk
1 teaspoon baking soda
1/2 cup butter
1/2 cup shortening
2 cups white sugar
1 teaspoon vanilla extract
1 cup flaked coconut
1 teaspoon baking powder
2 cups all-purpose flour
8 ounces cream cheese
1/2 cup butter
1 teaspoon vanilla extract
4 cups confectioners' sugar
2 tablespoons light cream
1/2 cup chopped walnuts
1 cup sweetened flaked coconut
Preheat oven to 350 degrees F (175 degrees C). Grease three 9 inch round cake pans. In a small bowl, dissolve the baking soda in the buttermilk; set aside.
In a large bowl, cream together 1/2 cup butter, shortening and white sugar until light and fluffy. Mix in the eggs, buttermilk mixture, 1 teaspoon vanilla, 1 cup coconut, baking powder and flour. Stir until just combined. Pour batter into the prepared pans.
Bake in the preheated oven for 30 to 35 minutes, or until a toothpick inserted into the center of the cake comes out clean. Allow to cool.
To Make Frosting: In a medium bowl, combine cream cheese, 1/2 cup butter, 1 teaspoon vanilla and confectioners' sugar. Beat until light and fluffy. Mix in a small amount of cream to attain the desired consistency. Stir in chopped nuts and remaining flaked coconut. Spread between layers and on top and sides of cooled cake.
1 Bag – Boneless Chicken Breasts – 4 to 5 pounds
3 Lbs of Spaghetti
3 Large Bell Peppers
1 Bunch of Celery
2 Cans – Stewed Tomatoes
1-2 Cans of EL PATO Sauce (Hot Tomato Sauce)
1 – Pound of Sliced Mushrooms
1 Qt. of Heavy Cream – (Secret Ingredient)
2-3 Lbs of Cheese
1 Stick of Butter
Boil chicken until done – be sure to save the broth vegetables – chop all vegetables small or large depending on how you like it. We use a food processor. Just don’t make mush out of it. Just don’t make mush out of it.
Sauté all vegetables in butter – do not brown.
Add Stewed tomatoes and EL PATO Sauce
Add 2 teaspoons of Garlic Salt
Salt & Pepper to taste
Simmer for approximately 5 mintues.
Add Chicken – Shred it in pieces, cube it or chop it.
Boil Spaghetti Noodles in Left over Broth, may have to add water. Boil until almost all of liquid is absorbed. Stir constantly so it won’t stick or burn in the pan.
Toss it all together – place in 2-3 Large Casserole Dishes. Bake at 300 degrees for 2.5 to 3 hours. Make sure it is covered with Foil or it will DRY out.
Take out of oven – Fork in heavy cream, mix well. Add cheese to top of casserole. Place in oven until cheese is melted, approximately 3-5 minutes. Do not cook too long with cream or it will curdle.
Serves 20 to 30 people
This only takes an hour from start to finish!
2 cups warm water
1 tablespoon active dry yeast
1 tablespoon kosher salt
1 tablespoon extra-virgin olive oil
1/2 cup diced onion
5 cups all-purpose flour, or as needed
3 tablespoons extra-virgin olive oil
2 tablespoons fresh chopped rosemary
1/4 cup freshly grated Parmesan cheese
1 tablespoon kosher salt
Dissolve honey in the warm water in a large bowl, then sprinkle yeast over the top. Let stand for 5 minutes until the yeast softens and begins to foam. Stir in 1 tablespoon of salt, 1 tablespoon olive oil, onions, and 5 cups of flour until the dough comes together. Knead on a well floured surface until smooth and elastic, about 5 minutes. Lightly oil a large bowl, place the dough in the bowl and turn to coat with oil. Cover with a damp cloth and let rise in a warm place until doubled in volume, about 20 minutes.
Preheat oven to 415 degrees F (215 degrees C).
Place dough onto oiled baking sheet, and flatten to cover the whole sheet evenly. Use the tips of your fingers to make indentations all over the dough spaced about 1 inch apart. Drizzle the focaccia with 3 tablespoons olive oil, then sprinkle rosemary, Parmesan cheese, and remaining 1 tablespoon of kosher salt over the top. Let rise for 10 minutes
Bake in preheated oven 20 minutes until golden brown.
Saturday, April 10, 2010
Gruyere Potato Gratin
Submitted by Kelly Eyring
By Jennifer Eyring
1 yellow onion, thinly sliced
2 T. olive oil
1 T butter
2 lbs. russet potatoes
2 cups plus grated Gruyere cheese (1/2 pound) get this at Sam’s
1 t. salt
½ t. pepper
Preheat oven to 350 degrees
Butter inside of large baking dish
Saute onion in olive oil and butter on medium low heat for 10 minutes
Peel potatoes, then thinly slice them. Mix the sliced potatoes in large bowl with 2 cups of cream, 2 cups cheese, salt and pepper. Add sauted onions and mix well. Pour potatoes in to baking dish and press down smooth. Combine remaining 2 T. cream with ½ cup cheese and sprinkle on top. Bake for 1 ½ hours until potatoes are very tender and top is browned and bubbly. Let set for 10 minutes.
This can be made and baked days ahead and then reheated at 350 for about 30 minutes.
1 package white cake mix
2 packages (8 OZ. each) cream cheese, softened
4 cups confectioners sugar
1 pint whipping cream, whipped
2 cans (21 oz. each) cherry pie filling
Prepare cake mix according to package directions. pour into two greased 13x9x2 in. baking pans. Bake at 350 for 20 minutes. cool. In a mixing bowl, beat the cream cheese and sugar until fluffy; fold in the whipped cream. Spread over each cake. top with pie filling. chill for 4 hours or overnight.
Creamy Black Bean Salsa Chicken
2-4 boneless, skinless chicken breasts
Place chicken in greased crock pot. Pour broth, salsa, corn, beans, and taco seasoning over chicken. Cover and cook on low 6-8 hours or high 3-4 hours. Remove chicken with slotted spoon and place on serving dish. Stir sour cream and cheese into sauce in slow cooker, then pour over chicken. Makes 3-5 servings. I also like to cook it in the oven in a 9x13 pan so the chicken doesn't get too soft like it does sometimes in the crook pot. Just cook at 350 for about an hour. (Frozen chicken breasts work GREAT too--you just need to cook it for about 15-20 minutes longer.)
I use 6-8 boneless, skinless, frozen, chicken tenders and I don’t remove them. About 30 minutes before dinner I add light sour cream and mozzarella cheese and stir to shred chicken. We eat it over brown rice and it feeds all of us.
Peanut Butter Fudge Cookies
1/2 c butter
1/2 c Peanut butter
1/2 c sugar
1/2 c brown sugar
1/2 t vanilla
1 1/4 c flour
3/4 t baking soda
1/2 t salt
Cream butter, sugars, eggs, and vanilla. Add flour Baking soda, and salt. Mix well. Roll into 1 inch balls and place in greased mini muffin tine. Bake for 10-12 minutes or until lightly browned. As soon as they come out of the oven, make an indention in the middle to create a sort of "well."
Let cool for 4-5 minutes. Fill with chocolate ganache (recipe follows)
1/2 cup milk chocolate chips
1/2 cup semi-sweet chocolate chips
1/2-1 can sweetened condensed milk
1 t vanilla
Put chocolate chips in microwave-safe bowl and melt for 30 seconds then stir. Keep heating for 30 more seconds and then stirring until they are completely melted. Add 1/2 can of milk and then add more if it is too thick. Add vanilla. Put half of ganache in a ziplock bag and snip off about 1/2 inch of the tip with scissors. Pipe ganache into cookies.