Posts Tagged With: Recipe

White Beans And Penne Pasta

Yesterday I was going to make this for dinner as it was on my calendar,  but plans got changed and my husband ended up taking our two oldest to a youth group function.  I stayed home with our two youngest and made them chocolate chip pancakes instead!  So today, after ballet rehearsal, we were home the rest of the day as a family, which doesn’t happen very often on Saturdays!  I decided to go ahead and break my rule of no cooking on weekends and make Penne Pasta and home-made blueberry muffins.  The whole house smells wonderful!  I’m not sure what smells the best, the pasta or the muffins.  Maybe it’s a mixture of the two!

Here is the recipe for the pasta:

Ingredients
1Tsp olive oil
1 large onion, cut into wedges
1 tsp garlic, minced
2 cans canned tomatoes, diced
2 cans (14 1/2 oz) chicken broth
2 cans Great Northern Beans, rinsed and drained
1/4 tsp salt
6 oz penne pasta, dry
2 tbsp olive oil
1 tsp rosemary, dried or 1 tbsp fresh
Notes / Directions
Ounions, garlic, beans, broth and tomatoes simmering
Sauté olive oil, onion and garlic for 3-4 minutes in a large non-stick pan over medium/high heat. I used my electric skillet.  It was the perfect size.
Add tomatoes, broth, beans and salt and simmer 10 minutes.
Stir in the pasta and set timer for 10 minutes. I put a lid on the skillet to cook the noodles.
Penne pasta added
Mix together the olive oil( 2tbsp) and rosemary in a small microwave safe bowl.
Warm on high for 30 seconds.Put on plates and drizzle the warm olive oil/ rosemary over each serving. Use Parmesan cheese on top.
Here’s the end result of dinner. It was really good!  Enjoy!! (You’ll have to click on the picture to see it.  I’m still learning how to use Instagram!)l
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Garlic Cheddar Mashed Potatoes

Boiling the potatoes and garlic

Boiling the potatoes and garlic

Ready to hand mix with other ingredients

Ready to hand mix with other ingredients

All done!  Yum!

All done! Yum!

I made these potatoes and froze them a couple of months ago and they tasted very good.  I am making them fresh for dinner today with my pork tenderloin.  I figured I’ll steam some carrots with them and it will be a healthy, yet tasty dinner.  Make sure to check out my pork tenderloin recipe post.

Here’s the recipe for the Garlic Cheddar Mashed Potatoes:

Ingredients
6 potatoes, peeled and diced
6 cloves garlic, peeled-not minced
1/3 cup buttermilk  (check out recipe for this down below))
3/4 cup cheddar cheese, shredded
3/4 tsp salt
1/2 tsp paprika
Notes / Directions
Cook potatoes and garlic together until tender. Mash with buttermilk, cheese, salt and paprika.To make buttermilk, use just under one cup of milk and add 1 tbsp of white vinegar
This is very simple and very good!
Enjoy!
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Chicken Empanadas

I just realized that I use chicken a lot in my recipes! We all like chicken so it’s not a problem. I like to take my leftover roasted chicken and make something yummy with it the next day. I have also used this recipe with leftover roast beef and used my leftover broth from it and it’s also delicious! Here’s the recipe:

Ingredients
1 tbsp unsalted butter
1 yellow onion, diced
1 tbsp flour
3/4 cup chicken broth
10 oz peas and carrots, frozen
1 cup chicken pieces, leftover shredded-can use more
pinch of salt
pinch of pepper
2 refrigerated pie crust, 9 inch (I haven’t used my crust for this yet)

Directions

Heat oven to 400° F. Melt the butter in a saucepan over medium heat. Add the onion and cook for 3 minutes.

Add the flour and cook, stirring constantly, for 1 minute.

Slowly stir in the broth. Cook until thickened, about 3 minutes. Add the peas and carrots, chicken, and ¼ teaspoon each salt and pepper. Remove from heat.

Cut each pie-crust in half. Spoon the chicken mixture over one side of each half-circle, leaving a ½-inch border. Using your fingers, wet the border with water. Fold the crust over the chicken. Press to seal. Make three 1-inch slits in the top of each.

Transfer the empanadas to a baking sheet. I have found it easier to make it on the baking sheet. I make mine too big to transfer!!

Bake until golden, 15 to 18 minutes.

Take out and enjoy!  Have a great day!

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Chicken Shawarma

I absolutely love chicken shawarmas!  I love the taste of the chicken that has been slow cooked all day with a marinade and I love the white garlic sauce that you dip the  pita bread in.  We don’t get to go to my favorite Lebanese restaurant very often so I thought, “I can make it myself!”.  So, on to Pinterest I went to look at recipes!  I found a couple and combined them and this is what I came up with:

This is the recipe for the marinated chicken:

2 lg.  chicken breasts
1/2 cup plain yogurt
1 Tbsp minced garlic
1 Tbsp lemon juice
1/2 tsp cinnamon
1/2 tsp dried oregano
1/2 tsp salt
1/4 tsp ground nutmeg
1/4 tsp ground cloves

Combine all together in a zip-lock bag and marinade anywhere from 4-24 hours in the fridge.  After it’s done marinating, you can grill it until cooked through. I used the leftovers from a baked chicken so I didn’t have to cook the chicken.

Mixing the ingredients

All mixed up

For Tahini sauce (to spread on the pita bread)

Sesame seeds-1cup( or use tahini) (Look below for Tahini recipe)
Olive oil-1/4 cup
Garlic(paste) – 2 cloves (Look below for recipe)
Cumin powder- 1/4 tsp
Yogurt– 2tbsp
lemon juice-2 to 3 tsp
Water
Salt to taste

Sesame seeds cooked and cooled and ready to be mixed with the olive oil

Pouring the olive in

:

This is what it looks like after I run it through the food processor

The finished product after I added the other ingredients

Sesame seeds are ready to be baked

Tahini recipe:
Ingredients
2 cups sesame seeds
1/3 cup olive oil, plus more as necessary
Procedures
1) Preheat oven to 350 degrees. Place sesame seeds in a rimmed sheet pan and cook until lightly toasted toast, but not browned, about 5 minutes, tossing seeds ever couple of minutes with a spatula. Remove from the oven and let cool slightly.

Sesame seeds cooked and cooling

2)  Place sesame seeds in work bowl of a food processor with olive oil. Process until smooth and paste as consistence slightly thinner than peanut butter, adding more oil if necessary. Store in an airtight container in refrigerator.

Garlic paste:

Mix it all in a food processor.

This is the finished product:

Ingredients

– 2 heads of garlic
– 1 tbs sea salt

– 1 cup olive oil
– 1/2 cup lemon juice

Directions:
1.  separate all the garlic cloves & peel them.
2.  blend the garlic & salt together until it’s a smooth, creamy paste. I used my smaller food processor for this.
3. alternate adding oil & lemon 1 tbs at a time. Add a tbs of olive oil first & then blend until it is completely combined. Then add a tbs of lemon juice & once again blend until completely combined. Once you’re about half way through the lemon   & oil, you can start adding them 3tbs at a time. Once it’s all been added, you want to continue to blend until the mixture starts to thicken & take on a yogurt or mayo like consistency.
4. refrigerate until ready for use

For the shawarma:

The vegetables I cut up

1 English cucumber

1 tomato

Romaine lettuce (cut into strips)

Pita bread

Instructions:

Spread Tahini sauce on pita.  Layer marinated chicken next and then top with vegetables.  Wrap pita up and enjoy!

Adding the Tahini and meat

YUM!

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Chicken and Noodles in Slow Cooker

Last night for dinner I found a recipe in a slow cooker cook book that I thought I would try. I threw it together in less than 10 minutes and have to say it was pretty tasty! I made a chicken and noodles recipe, but used mashed potatoes instead of noodles. Here’s the recipe:

Ingredients:
3-4 lbs of boneless and skinless chicken
1 can of condensed cream of chicken soup ( I used cream of celery soup)
4 cups of chicken broth
1 package of wide egg noodles ( I skipped this part and made mashed potatoes)

Directions:
Combine the soup and chicken broth in the slow cooker
Cut chicken into cubes (I cooked mine uncut) and add to slow cooker
I also added a bag of frozen peas to the slow cooker
Cook on low for 8-10 hours or high for 3-4 hours until is done
Add the noodles and cook for 30-45 minutes until noodles are tender (I didn’t add noodles, but I did add flour to thicken the broth up to make it thick like gravy for the mashed potatoes
Season with salt and pepper

That’s it! Easy isn’t it? This isn’t my picture because, again, I forgot to take one!

20121127-112706.jpg

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Cheesy Rice Casserole

Need a quick side dish, but don’t like to use the boxed stuff?  Here is one for you!

Ingredients:

2 cups hot rice

1 1/3 cup French fried onions

1 cup sour cream

16 oz. jar salsa (You decide hotness!)

1 cup cheddar cheese

Directions:

Mix the rice and 2/3 cup of onions together.

Spoon 1/2 rice into a 2 qt. microwave dish.

Top with sour cream.

Spoon in 1/2 of the salsa and cheese on top.

Cover with remaining rice, salsa and cheese.

Cover and microwave about 8 minutes until hot.

Top with remaining onions and microwave 1 more minute.

Enjoy!!

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Apple Torte

Well, today is Wednesday and tomorrow is Thanksgiving.  I guess I need to run to the grocery store!  Actually, I only need a couple of things.  🙂  Yesterday was busy with me taking my oldest to her co-op classes, doing school with the other three, exercising, piano lessons (at our house, which is SUCH a time saver and definitely worth the little extra $) and getting ready for my 12 year old’s Nutcracker performance.  She had to be downtown at the Opera House for Tech Rehearsal/costume fitting at 4:30 until 9:00 and I was helping out, so we had to gather everything she needed into a bag, like makeup, extra tights, hairspray (which I didn’t realize we were out of until then….too late…..hence one reason for having to run to the store today!), curling iron…etc.  We then ran out the door and had a fun, tiring evening!  AND….we get to do it again tonight!  It’s all fun and exciting though!  She is super excited to perform with professionals on a big stage!  She is an angel and her costume is beautiful.

On to a recipe!  I usually make another dish, specifically for my father-in-law because he loves it, for Thanksgiving, which I didn’t think about until last night!  This is a super easy recipe for an apple torte.  In no time at all, you have a sweet, piping hot, apple delight….add some whipped cream or vanilla ice cream (or both) and it’s a delicious treat!

Here’s the recipe:

2 eggs

1 cup sugar

2 tsp. baking powder

2/3 cup flour

1/2 tsp. salt

Beat it all together and add 2 cups of diced apples, 1 tsp. vanilla, 1/4 tsp. cinnamon and 1/2 to 1 cup of chopped nuts (if desired)

Bake at 350 for 40 minutes

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Have a great day and a blessed Thanksgiving!

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Baked Mashed Potatoes

Are you tired of the same old mashed potatoes?  Would you like a new variation that you bake?  Here is a style of mashed potatoes that will give a new twist to what you may normally serve.

Ingredients:

4-5 potatoes

1 can creme of chicken soup

1 1/2 cups of shredded cheddar cheese

1/8 tsp. of garlic powder

1 1/2 cup of French fried onions

Directions:

1)  Peel and dice potatoes.

2)  Boil water and cook potatoes until tender

3)  Drain potatoes and mash with a masher

4)  Add soup, cheese and garlic powder to saucepan and stir over medium heat until cheese melts.

5)  Spoon mixture into a baking dish.

6)  Add French fried onions and top with remaining cheese

7)  Bake at 375 for 5-10 minutes

Enjoy!

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Rice Stuffing

Want a different variety of stuffing?  This is very different, yet a good variation.  It has a great flavor and is very easy to make.  If you don’t want to cook it in the turkey, you don’t need to.  You can just bake it in a dish for 35-40 minutes.  Here’s the recipe:

Ingredients:

3 3/4 cup water

3 boxes of Uncle Ben Long Grain Wild Rice Butter & Herb

1/2 cup butter divided

1/2  cup Craisins

1 large apple, peeled and chopped

1/2 cup sliced almondstoasted (toast the almonds 10-12 minutes at 325, stirring occasionally)

Directions:

1)  In a large saucepan combine rice, season packets, 3 tablespoons of butter and cranberries and bring to a boil.

2)  Cover and reduce the heat to simmer for 25 minutes or until water is absorbed.

3)  Stir in the apple and almonds and set aside.

4)  Preheat oven to 325.

5)  Take the turkey and fill the cavity with the rice stuffing

6)  If there is any left over, place it in a separate pan and bake for 35-40 minutes.

7)  Follow instructions for baking the turkey.

This is very good!!

Happy Thanksgiving!

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Ambrosia Salad

I got my recipes out of my box, all marked up with spattered food from many years of use!  I found my green bean and sweet potato casserole recipes, but couldn’t find my ambrosia salad!  You would think since I have made it for around 30 years I would remember how, but, not the case!!  I remembered the ingredients, just not the amounts like sugar and sour cream!  Luckily my mom was home and gave it to me, because I found that, after checking on both AllRecipe and Pinterest, there is not another recipe like this anywhere I could find!  Most call for whipped cream and mine does not.  So, try my family rendition of ambrosia salad!  It’s very good!

Ingredients:

1 can pineapple (drained well)

1 can fruit cocktail (drained well)

1 can Mandarin oranges (drained well)

2 cups of marshmallows (either white or colored, colored have  flavor)

1/2 cup of sugar

1 cup of sour cream

1 cup of coconut

1 tsp vanilla

Mix all ingredients together and chill for a couple of hours

(It’s best if all the fruits are as dry as possible so the salad won’t be runny)

Right before serving add in your favorite fresh fruits, such as grapes or bananas

Enjoy and happy Thanksgiving!

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