Friday, August 28, 2009

Summer Pasta Primavera

I love this recipe! It is light but filling. Clint says it is girl food but loves it w/ salmon or grilled chicken. It makes a ton so cut in half if using just for 1 family. Recipe from Giada De Laurentiis.
3 carrots, peeled and cut into thin strips
2 med. zucchini or 1 large zucchini cut into thin strips
2 yellow squash, cut into thin strips
1 onion, thinly sliced
1 yellow bell pepper, cut into thin strips
1 red bell pepper, cut into thin strips
1/4 C. olive oil
kosher salt & freshly ground black pepper
1 Tbsp. dried Italian herbs
1 pound farfalle (bowtie pasta)
15 cherry tomatoes, halved
1/2 C. grated Parmesan
Preheat oven to 450 degrees.

On a large heavy baking sheet, toss all of the vegetables w/ the oil, salt, pepper and dried herbs to coat. Transfer half of the vegetable mixture to another heavy large baking sheet and arrange evenly over the baking sheets. Bake until the carrots are tender and the vegetables begin to brown, stirring after the first 10 minutes, about 20 minutes total.

Meanwhile, cook the pasta in a large pot until al dente, tender but still firm to the bite, about 8 minutes. Drain, reserving 1 C. of the cooking liquid.

Toss the pasta with the vegetable mixture in a large bowl to combine. Toss with the cherry tomatoes and enough reserved cooking liquid to moisten. Season the pasta with salt & pepper, to taste. Sprinkle w/ the Parmesan and serve immediately.

Molten Chocolate Cake

I've tried to make this cake before w/ no luck. However this recipe I've made 3 times and each time it is perfect! So easy and it is done in no time! It is from Tasty Kitchen by a gal named brandielle. It is rich but oh so yummy!
Cake Ingredients:
-4 pieces (squares) semi-sweet baking choc. (4 oz. choc.)
-1/2 C butter
-1 C. powdered sugar
-2 whole eggs
-2 whole egg yolks
-6 Tbsp flour
Whipped Cream: (i just used ice cream)
-2 C. real whipping cream
-2 Tbsp. sugar
Preheat oven to 425 degrees. Spray 4 custard cups w/ Pam and place on cookie sheet. Microwave chocolate with butter in bowl on high for about 1 minute, until butter is melted. Whisk until chocolate is also melted.
Stir in sugar until well blended. Whisk in eggs and egg yolks. Stir in flour. Divide between cups. Bake 13-14 minutes until sides are firm and center is soft. Let stand for 1 minute. Combine sugar and heave cream and whip until stiff. Invert cakes on dishes and top w/ whipped cream.
-I only bake mine about 10 minutes and let them sit for about 5 or so. They've turned out perfect each time and I just eat them right out of the ramkin. Oh YUM!

Wednesday, February 11, 2009

Crockpot Chicken and Rice

This was one of my stand-bys in Arkansas.  Haven't had it in 3 years.  Fixing it tonight so thought I would share...
3-4 chicken breasts (more depending on how many you are feeding.  This is for the 2 of us)
2 cans cream of mushroom
1 can cream of chicken
1 can cream of celery
1 can water
1 stick melted butter
1 package dry onion soup mix
2-3 cups of rice (not minute)

In crockpot, put in 2-3 cups of UNCOOKED rice.  Mix your soups, water, and melted butter.  Pour 1/2 mixture over rice.  Put in chicken (you can either put in after browning or throw in cold/frozen).  Pour remaining soup mixture over the chicken.  Pour entire package of dry onion soup mix on top!  Cook on high for 1 hour.   Cook on low the rest of the day.  When I worked, I would just put it on low at about 7:30 and it would be ready when we ate at 6.  I started mine at 10 am.  YUMMM!

Friday, February 6, 2009

Tuesday, February 3, 2009

Chicken Spaghetti

Oh sweet goodness, I made this last night and it made a TOOONNN  and was so delicious.  Just thought I would share!

Velveeta Chicken Spaghetti Ingredients

*I left out the bell pepper, onions, olives and mushrooms b/c I did not have it and it was fantastic.  I do think mushrooms would be amazing in it though!
1/2 c. diced bell pepper1 can of rotel tomatoes
1/2 cup oleo or olive oil1 package thin spaghetti cooked in;chicken broth
1 med. diced onion1/2 pound of velveeta cheese sliced; more or less to taste
2 cans chicken broth more or less to tastesalt and pepper to taste
1 can of cream of chicken soup1 can mushrooms ; with juice, optional
1 can of cream of mushroom soup1 can black pitted olives optional
3 c. of diced cooked chicken

Instructions for Velveeta Chicken Spaghetti

In a large skillet or cooking pot, saute bell pepper and onion in oleo or olive oil if you prefer.

Add 1 can of chicken broth and chicken. Simmer until tender. Cut chicken into bite-size pieces as it's cooking. Use 3 cups of chicken. 
I've used packaged chicken tenderloins, as well as pre-cooked chicken from the deli. Whatever is convenient. It's all good.

Add all soups and Ro-tel tomatoes. Stir well. Simmer for about 15
minutes until chicken is done.

Cook the spaghetti in boiling water or chicken broth until just slightly cooked "al dente" - you don't want to over-cook it because it will be cooking
more in the oven. Drain, rinse, and set aside until you are ready to mix with chicken/sauce ingredients in baking dish for the oven.

In a large baking dish or oven-proof pot, place the cooked and cut up
chicken, cooked spaghetti, salt and pepper, cheese, and soup mixture.

Depending on how creamy you like this dish, you may want to add extra chicken broth before you bake. (I always do).

Stir very well to mix all ingredients evenly. I usually stir once after
about 15 minutes in the oven - after the cheese has had time to melt.
Bake at 375 degrees for 30 minutes.

You can add canned or fresh mushrooms if you like.

Also, for a nice touch - (looks pretty for guests) you can add one can of black olives, sprinkled over the top of the casserole. (optional).
(I slice them to make them go further).

Please note that if you want to cut the fat from your diet, this tastes
equally good with fat-free soups and the "lite" velveeta. You can also leave out the olive oil or oleo and spray the pan with pam and add extra fat-free chicken broth.

A good company dish. Everyone always seems to enjoy this dish and I usually get asked for the recipe.

Yield: yield: 8 to 1

Tuesday, November 18, 2008

Lauren's YUMMY Pumpkin Cake

I know I haven't cooked with ya'll in a while. I just made this for some dear friends and was emailing her the recipes and decided to add it to this cool blog of ours. Enjoy!

This recipe is from a girl that I used to babysit for, oh that makes me feel old. I had it at my precious Grandmothers funeral and everyone was raving about it. I asked Lauren for it and she shared-thank goodness! It might be similar to something you've had but it is quick, easy and yummy! The icing make a ton so fair warning-personally with this cake thick icing is best but even still I have quite a bit leftover. Okay onto the recipe:)

Lauren’s Yummy Pumpkin Cake
2 C. pumpkin
1 ½ C. sugar
¾ C. oil
2 C. self rising flour
½ tsp. salt
2 tsp. cinnamon
1 tsp. baking soda
1 8 oz. box cream cheese, softened
1 ½ sticks butter, softened
1 16 oz. box of powdered sugar
Milk (needing until it has creamy texture
1 Tbsp vanilla

Mix together pumpkin, sugar, and oil. Sift flour, salt, cinnamon, and soda. Add to pumpkin mixture. Bake in ungreased cake pan 20-30 minutes until done(I take out around 25 minutes). Cool.

For Icing (this make a TON I always have extra icing) Beat softened butter and cream cheese until creamy. Add and beat sugar, vanilla and milk until desired consistency. Frost cake after completely cooled. Can serve as is or refrigerate.

Layered Enchiladas

Again, NOT technical.

Layered Enchiladas
1 lb. ground hamburger
1 can enchilada sauce
2 cans cream of mushroom soup
1 package of taco seasoning
Large flour Tortillas
Fiesta Shredded Cheese (Mexican blend)

Brown 1 lb of ground beef.  I add garlic salt and minced onion to flavor the meat.  Then drain it.  Add 1 package of taco seasoning.  After you let it simmer a little, add to the skillet, 1 can of enchilada sauce (it is called red sauce in the always save brand at Wal-Mart) and 2 cans of cream of mushroom soup.  Let it come to a boil.  In a casserole dish, use some of this mixture to coat the bottom of the pan so it will not stick.  Then take 2 large tortillas and line the bottom, top with mixture, then top with tortillas again.   I usually do about 5-6 layers.  End with tortillas and top with grated cheese.  Put in oven at 350 until the cheese has melted, about 5 minutes.  Fast and yummy!