Tuesday, March 2, 2010
I'm having a bit of problem
Please excuse the funky pictures, I have NO clue why some are cut off and some are WAY zoomed in.
Easy Cheesy Chicken Bake
So, Tim loves Stove Top. As I was in the grocery store yesterday I noticed there were recipes on the back of the box, so I got the Chicken kind and here it is:
1pkg STOVETOP Stuffing Mix for Chicken
1 1/2lbs boneless, skinless chicken breast, cut into 1in pieces
1 bag frozen broccoli florets, thawed and drained
1 can of condensed cream of chicken soup
1/2 cup of milk
1 1/2 cup shredded cheddar cheese!
It was pretty good. Tim said he'd like it again, Bella ate it up fast... Here it is, how come food home baked isn't as pretty as they have it prepared in pictures?!
ENJOY
Best love and dishes!
1pkg STOVETOP Stuffing Mix for Chicken
1 1/2lbs boneless, skinless chicken breast, cut into 1in pieces
1 bag frozen broccoli florets, thawed and drained
1 can of condensed cream of chicken soup
1/2 cup of milk
1 1/2 cup shredded cheddar cheese!
It was pretty good. Tim said he'd like it again, Bella ate it up fast... Here it is, how come food home baked isn't as pretty as they have it prepared in pictures?!
ENJOY
Best love and dishes!
Monday, March 1, 2010
Mushroom and Spinach Lasagna
First the basic lasagna recipe:
1 package lasagna noodles
1 egg
Basil (to taste, I do a lot of to taste recipes, sorry!!)
16oz container of ricotta cheese
2 cups shredded mozzarella cheese
2 cups shredded parmesan cheese
Di Capua Family Marinara Sauce
Boil the noodles according to directions on the box. Combine ricotta cheese, 1 egg and basil to taste. Once noodles and marinara are done, put a couple spoonfuls of marinara down on the very bottom of a 9x13 baking dish, layer noodles, ricotta mixture, mozzarella, parmesan, sauce, then noodles, cheeses, sauce... and keep going til you've topped it off making sure to seal the top with a layer of noodles sauce and mozzarella.
Now for the variations, you can fry up hamburger and add it to the sauce, Italian sausage (just make sure to remove the casing before frying), and finally mushroom and spinach: I bought a package of pre-rinsed spinach and a package of pre-rinsed sliced mushrooms I added them to the sauce til the mushrooms were tender and the spinach was wilted. Just make the lasagna like the basic recipe, except your's will be more interesting because it'll have some yummies in the sauce!
ENJOY
Best love and dishes!
1 package lasagna noodles
1 egg
Basil (to taste, I do a lot of to taste recipes, sorry!!)
16oz container of ricotta cheese
2 cups shredded mozzarella cheese
2 cups shredded parmesan cheese
Di Capua Family Marinara Sauce
Boil the noodles according to directions on the box. Combine ricotta cheese, 1 egg and basil to taste. Once noodles and marinara are done, put a couple spoonfuls of marinara down on the very bottom of a 9x13 baking dish, layer noodles, ricotta mixture, mozzarella, parmesan, sauce, then noodles, cheeses, sauce... and keep going til you've topped it off making sure to seal the top with a layer of noodles sauce and mozzarella.
Now for the variations, you can fry up hamburger and add it to the sauce, Italian sausage (just make sure to remove the casing before frying), and finally mushroom and spinach: I bought a package of pre-rinsed spinach and a package of pre-rinsed sliced mushrooms I added them to the sauce til the mushrooms were tender and the spinach was wilted. Just make the lasagna like the basic recipe, except your's will be more interesting because it'll have some yummies in the sauce!
ENJOY
Best love and dishes!
Di Capua Family Marinara Sauce
1 large can whole peeled tomatoes
1 small can tomato paste
1 large can crushed tomatoes, puree works
3-4 finely chopped cloves garlic
1 chopped onion
2-3 turns EVOO
basil and oregano to taste
1 bay leaf
Using either a food processor or blender blend the whole peeled tomatoes til they're nice and smooth, set aside. In a large pot, saute the garlic and onion in the EVOO til onions are clear, do not brown. Bring to a boil the blended whole tomatoes, paste, and puree, bay leaf, adding the basil and oregano to your liking. Lower the temperature to med/low to simmer. Let simmer for 3-4 hours. Add to any favorite Italian dish or some pasta!
Best love and dishes!
1 small can tomato paste
1 large can crushed tomatoes, puree works
3-4 finely chopped cloves garlic
1 chopped onion
2-3 turns EVOO
basil and oregano to taste
1 bay leaf
Using either a food processor or blender blend the whole peeled tomatoes til they're nice and smooth, set aside. In a large pot, saute the garlic and onion in the EVOO til onions are clear, do not brown. Bring to a boil the blended whole tomatoes, paste, and puree, bay leaf, adding the basil and oregano to your liking. Lower the temperature to med/low to simmer. Let simmer for 3-4 hours. Add to any favorite Italian dish or some pasta!
Best love and dishes!
Creamy Corn and Spinach Enchiladas
Looking for a quick and hearty dinner? Want to kinda cheat? I call this RESCUE ROTISSERIE!
These enchiladas have a creamy richness that is hard to resist. They also have a nice tang from the green sauce. Scrumptious and fast, the cream spinach and cream-style corn tucked inside make them even more luscious. Use a measuring cup to scoop the filling. This will keep sizes approximately the same for even baking.
Ingredients
Filling:
* 2 tablespoons vegetable oil
* 1 large onion, chopped (about 1 cup)
* 2 1/2 cups shredded rotisserie chicken, pulled apart by hand
* 1 (4-ounce) can diced mild green chiles
* 2 teaspoons chili powder
* 1 (14 3/4-ounce) can cream-style corn
* 1 (10-ounce) box frozen creamed spinach, thawed
* 1/2 cup light sour cream
* 1 cup already shredded Monterey jack cheese (4 ounces)
* 1/2 teaspoon salt
* 12 super size corn tortillas (each about 6 1/2-inches across)
Sauce:
* 3/4 cup green taco sauce or salsa verde (not chunky)
* 1/2 cup light sour cream
* Shredded Monterey jack cheese, to taste
* 1/2 cup finely chopped cilantro leaves (I don't care for cilantro so I leave it out)
Directions
Preheat the oven to 350 degrees F. Lightly coat a 13 by 9-inch pan and a piece of foil large enough to cover the pan with nonstick cooking spray.
To make the filling: Heat the oil in a 12-inch nonstick skillet over medium-high heat. Add the onion and cook, stirring frequently, until it is clear, about 4 minutes. Add the chicken, chiles and chili powder, and cook for 2 minutes, stirring constantly. Remove from the heat and stir in the corn, spinach, sour cream, cheese, and salt.
Place a stack of 6 tortillas between damp paper towels and microwave on high power until the tortillas are hot and soft enough to roll, about 1 minute. Cover with a cloth towel to keep warm. Remove 1 tortilla at a time, keeping the other tortillas covered, and place a rounded 1/3 cup of the filling down to the center. Roll into a cylinder and place in the prepared pan, seam side down and close enough to touch. Repeat with the remaining tortillas. Cover the pan tightly with foil and bake until the enchiladas are hot, about 30 minutes.
Sauce: Meanwhile, stir the taco sauce and sour cream together in a small bowl. Uncover the pan and spread the sauce over the hot enchiladas. Sprinkle cheese and cilantro over the top. Return to the oven, uncovered, and bake until the cheese melts and the sauce is bubbly, about 10 minutes.
ENJOY
Best love and dishes!
These enchiladas have a creamy richness that is hard to resist. They also have a nice tang from the green sauce. Scrumptious and fast, the cream spinach and cream-style corn tucked inside make them even more luscious. Use a measuring cup to scoop the filling. This will keep sizes approximately the same for even baking.
Ingredients
Filling:
* 2 tablespoons vegetable oil
* 1 large onion, chopped (about 1 cup)
* 2 1/2 cups shredded rotisserie chicken, pulled apart by hand
* 1 (4-ounce) can diced mild green chiles
* 2 teaspoons chili powder
* 1 (14 3/4-ounce) can cream-style corn
* 1 (10-ounce) box frozen creamed spinach, thawed
* 1/2 cup light sour cream
* 1 cup already shredded Monterey jack cheese (4 ounces)
* 1/2 teaspoon salt
* 12 super size corn tortillas (each about 6 1/2-inches across)
Sauce:
* 3/4 cup green taco sauce or salsa verde (not chunky)
* 1/2 cup light sour cream
* Shredded Monterey jack cheese, to taste
* 1/2 cup finely chopped cilantro leaves (I don't care for cilantro so I leave it out)
Directions
Preheat the oven to 350 degrees F. Lightly coat a 13 by 9-inch pan and a piece of foil large enough to cover the pan with nonstick cooking spray.
To make the filling: Heat the oil in a 12-inch nonstick skillet over medium-high heat. Add the onion and cook, stirring frequently, until it is clear, about 4 minutes. Add the chicken, chiles and chili powder, and cook for 2 minutes, stirring constantly. Remove from the heat and stir in the corn, spinach, sour cream, cheese, and salt.
Place a stack of 6 tortillas between damp paper towels and microwave on high power until the tortillas are hot and soft enough to roll, about 1 minute. Cover with a cloth towel to keep warm. Remove 1 tortilla at a time, keeping the other tortillas covered, and place a rounded 1/3 cup of the filling down to the center. Roll into a cylinder and place in the prepared pan, seam side down and close enough to touch. Repeat with the remaining tortillas. Cover the pan tightly with foil and bake until the enchiladas are hot, about 30 minutes.
Sauce: Meanwhile, stir the taco sauce and sour cream together in a small bowl. Uncover the pan and spread the sauce over the hot enchiladas. Sprinkle cheese and cilantro over the top. Return to the oven, uncovered, and bake until the cheese melts and the sauce is bubbly, about 10 minutes.
ENJOY
Best love and dishes!
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