tag:blogger.com,1999:blog-55035254961912544812024-03-08T16:09:49.951-05:00Lanie's Blog for easy and fun recipesEasy and Fun RecipesLanie Pughhttp://www.blogger.com/profile/00101054200068071931noreply@blogger.comBlogger39125tag:blogger.com,1999:blog-5503525496191254481.post-12967100674163411162013-02-19T20:18:00.000-05:002013-02-19T20:18:34.904-05:00Enchilades Suizas1/2 Cup vegetable oil<br />
1 small white onion, finely chopped<br />
1 clove garlic, chopped<br />
1 jalapeno chile, thinly sliced crosswise<br />
1 tsp. ground cumin<br />
1/2 lb tomatillos-husks removed, fruit rinsed and chopped<br />
Salt and Pepper<br />
3/4 cup sour cream, plus more for serving<br />
1 cup (packed) cilantro leaves<br />
4 cups shredded roast chicken<br />
10 small (6-inch) corn tortillas<br />
6oz (1 1/2 cups) shredded monterey jack<br />
<br />
Optional<br />
2 cups shredded romaine<br />
<br />
1. Position a rack in the upper third of the oven and preheat to 375. In a med skillet, hear 1 tbsp of oil over med. heat. Add the onion, garlic and jalapeno; cook until the vegetables are sofr, about 5 mins. Add the cumin and cook for 1 min. Add the tomatillos; season with salt and pepper. Cook for 2 mins, then stir in 1/2 cup of water and simmer until the tomoatillos are soft, about 5 mins. <br />
<br />
2. Let the mixture cool, then transfer to a blender and mix until smooth, about 1 min. Add 3/4 cup sour cream; blend until combined. Add the cilantro and blend until smooth; season.<br />
<br />
3. Spread 1/2 cup of the salsa into a 9x13 baking dish. In a bowl, mix the chicken with 1 cup of the salsa.<br />
<br />
4. In a small skiller, hear the reminding tbsp. oil over med-high heat. Working with 1 tortilla at a time, submerge in the oil for a few seconds, then transfer to paper towels to drain, keeping the tortillas in a single layer. <br />
<br />
5. Divide the chicken mixture among the tortillas, spooning about 1/3 cup in a line down the center of each. Roll them up and line them in the prepared baking dish. Por the remaining 1 cup of salsa over the enchiladas. <br />
<br />
6. Coer the dish with foil and back until hot and golden, 20-25 mins. Uncover, sprinkle with the cheese and back until the cheese is melted and the salsa is bubbling. about 5 mins longer. Serve with the lettuce and more sour cream. Lanie Pughhttp://www.blogger.com/profile/00101054200068071931noreply@blogger.com0tag:blogger.com,1999:blog-5503525496191254481.post-86488193674239978842012-09-21T12:00:00.004-04:002012-09-21T12:00:59.844-04:00Crockpot Pumpkin Spice Lattes<div class="MsoNormal" style="background: white; line-height: normal; margin: 0in 0in 0pt;">
<span style="color: black; font-family: 'IM Fell French Canon','serif'; font-size: 18pt; mso-bidi-font-family: 'Times New Roman'; mso-bidi-font-size: 11.0pt; mso-fareast-font-family: 'Times New Roman';">Crockpot Pumpkin Spice Lattes</span><span style="color: black; font-family: 'IM Fell French Canon','serif'; font-size: 13pt; mso-bidi-font-family: 'Times New Roman'; mso-fareast-font-family: 'Times New Roman';"><o:p></o:p></span></div>
<div class="MsoNormal" style="background: white; line-height: normal; margin: 0in 0in 0pt;">
<span style="color: black; font-family: 'IM Fell French Canon','serif'; font-size: 13pt; mso-bidi-font-family: 'Times New Roman'; mso-fareast-font-family: 'Times New Roman';">Serves: 8 <o:p></o:p></span></div>
<div class="MsoNormal" style="background: white; line-height: normal; margin: 0in 0in 10pt;">
<span style="color: black; font-family: 'IM Fell French Canon','serif'; font-size: 13pt; mso-bidi-font-family: 'Times New Roman'; mso-fareast-font-family: 'Times New Roman';">Total Time: 2 Hours<o:p></o:p></span></div>
<div class="MsoNormal" style="background: white; line-height: normal; margin: 0in 0in 0pt;">
<span style="color: black; font-family: 'IM Fell French Canon','serif'; font-size: 13pt; mso-bidi-font-family: 'Times New Roman'; mso-fareast-font-family: 'Times New Roman';">-8 T of pumpkin puree<o:p></o:p></span></div>
<div class="MsoNormal" style="background: white; line-height: normal; margin: 0in 0in 0pt;">
<span style="color: black; font-family: 'IM Fell French Canon','serif'; font-size: 13pt; mso-bidi-font-family: 'Times New Roman'; mso-fareast-font-family: 'Times New Roman';">-8 T of vanilla<o:p></o:p></span></div>
<div class="MsoNormal" style="background: white; line-height: normal; margin: 0in 0in 0pt;">
<span style="color: black; font-family: 'IM Fell French Canon','serif'; font-size: 13pt; mso-bidi-font-family: 'Times New Roman'; mso-fareast-font-family: 'Times New Roman';">-2 t of cinnamon<o:p></o:p></span></div>
<div class="MsoNormal" style="background: white; line-height: normal; margin: 0in 0in 0pt;">
<span style="color: black; font-family: 'IM Fell French Canon','serif'; font-size: 13pt; mso-bidi-font-family: 'Times New Roman'; mso-fareast-font-family: 'Times New Roman';">-8 cinnamon sticks<o:p></o:p></span></div>
<div class="MsoNormal" style="background: white; line-height: normal; margin: 0in 0in 0pt;">
<span style="color: black; font-family: 'IM Fell French Canon','serif'; font-size: 13pt; mso-bidi-font-family: 'Times New Roman'; mso-fareast-font-family: 'Times New Roman';">-4 cups of strongly brewed coffee<o:p></o:p></span></div>
<div class="MsoNormal" style="background: white; line-height: normal; margin: 0in 0in 0pt;">
<span style="color: black; font-family: 'IM Fell French Canon','serif'; font-size: 13pt; mso-bidi-font-family: 'Times New Roman'; mso-fareast-font-family: 'Times New Roman';">-6 cups of milk<o:p></o:p></span></div>
<div class="MsoNormal" style="background: white; line-height: normal; margin: 0in 0in 0pt;">
<span style="color: black; font-family: 'IM Fell French Canon','serif'; font-size: 13pt; mso-bidi-font-family: 'Times New Roman'; mso-fareast-font-family: 'Times New Roman';">-8 T of sugar<o:p></o:p></span></div>
<div class="MsoNormal" style="background: white; line-height: normal; margin: 0in 0in 10pt;">
<span style="color: black; font-family: 'IM Fell French Canon','serif'; font-size: 13pt; mso-bidi-font-family: 'Times New Roman'; mso-fareast-font-family: 'Times New Roman';">-whipping cream [optional]<o:p></o:p></span></div>
<div class="MsoNormal" style="background: white; line-height: normal; margin: 0in 0in 0pt;">
<span style="color: black; font-family: 'IM Fell French Canon','serif'; font-size: 13pt; mso-bidi-font-family: 'Times New Roman'; mso-fareast-font-family: 'Times New Roman';">Combine the milk and coffee, and pour into the crockpot. Whip together the other ingredients [minus the cinnamon sticks and whipping cream] and pour into the crockpot. Mix together well.<o:p></o:p></span></div>
<div class="MsoNormal" style="background: white; line-height: normal; margin: 0in 0in 10pt;">
<span style="color: black; font-family: 'IM Fell French Canon','serif'; font-size: 13pt; mso-bidi-font-family: 'Times New Roman'; mso-fareast-font-family: 'Times New Roman';">-Cover the crockpot, and cook on high for 2 hours.<o:p></o:p></span></div>
<div class="MsoNormal" style="background: white; line-height: normal; margin: 0in 0in 10pt;">
<br /></div>
Lanie Pughhttp://www.blogger.com/profile/00101054200068071931noreply@blogger.com0tag:blogger.com,1999:blog-5503525496191254481.post-82582600892978562582012-09-21T12:00:00.001-04:002012-09-21T12:00:07.213-04:00Pumpkin Dip<div class="MsoNormal" style="margin: 0in 0in 10pt;">
<span style="font-size: 16pt; line-height: 115%; mso-bidi-font-size: 11.0pt;"><span style="font-family: Calibri;">Pumpkin Pie Dip<o:p></o:p></span></span></div>
<div class="MsoNormal" style="line-height: normal; margin: 0in 0in 0pt;">
<b><u><span style="color: #666666; font-family: 'Trebuchet MS','sans-serif'; font-size: 13pt; mso-bidi-font-family: 'Times New Roman'; mso-fareast-font-family: 'Times New Roman';">Ingredients:</span></u></b><span style="color: #666666; font-family: 'Trebuchet MS','sans-serif'; font-size: 13pt; mso-bidi-font-family: 'Times New Roman'; mso-fareast-font-family: 'Times New Roman';"><o:p></o:p></span></div>
<div class="MsoNormal" style="line-height: normal; margin: 0in 0in 10pt 56pt; mso-list: l0 level1 lfo1; mso-margin-bottom-alt: auto; mso-margin-top-alt: auto; tab-stops: list .5in; text-indent: -0.25in;">
<span style="color: #666666; font-family: Symbol; font-size: 10pt; mso-bidi-font-family: Symbol; mso-bidi-font-size: 13.0pt; mso-fareast-font-family: Symbol;"><span style="mso-list: Ignore;">·<span style="font: 7pt 'Times New Roman';"> </span></span></span><span style="color: #666666; font-family: 'Trebuchet MS','sans-serif'; font-size: 13pt; mso-bidi-font-family: 'Times New Roman'; mso-fareast-font-family: 'Times New Roman';">15 oz can pumpkin<o:p></o:p></span></div>
<div class="MsoNormal" style="line-height: normal; margin: 0in 0in 10pt 56pt; mso-list: l0 level1 lfo1; mso-margin-bottom-alt: auto; mso-margin-top-alt: auto; tab-stops: list .5in; text-indent: -0.25in;">
<span style="color: #666666; font-family: Symbol; font-size: 10pt; mso-bidi-font-family: Symbol; mso-bidi-font-size: 13.0pt; mso-fareast-font-family: Symbol;"><span style="mso-list: Ignore;">·<span style="font: 7pt 'Times New Roman';"> </span></span></span><span style="color: #666666; font-family: 'Trebuchet MS','sans-serif'; font-size: 13pt; mso-bidi-font-family: 'Times New Roman'; mso-fareast-font-family: 'Times New Roman';">3/4 cup brown sugar (Splenda would work too)<o:p></o:p></span></div>
<div class="MsoNormal" style="line-height: normal; margin: 0in 0in 10pt 56pt; mso-list: l0 level1 lfo1; mso-margin-bottom-alt: auto; mso-margin-top-alt: auto; tab-stops: list .5in; text-indent: -0.25in;">
<span style="color: #666666; font-family: Symbol; font-size: 10pt; mso-bidi-font-family: Symbol; mso-bidi-font-size: 13.0pt; mso-fareast-font-family: Symbol;"><span style="mso-list: Ignore;">·<span style="font: 7pt 'Times New Roman';"> </span></span></span><span style="color: #666666; font-family: 'Trebuchet MS','sans-serif'; font-size: 13pt; mso-bidi-font-family: 'Times New Roman'; mso-fareast-font-family: 'Times New Roman';">1 tsp vanilla<o:p></o:p></span></div>
<div class="MsoNormal" style="line-height: normal; margin: 0in 0in 10pt 56pt; mso-list: l0 level1 lfo1; mso-margin-bottom-alt: auto; mso-margin-top-alt: auto; tab-stops: list .5in; text-indent: -0.25in;">
<span style="color: #666666; font-family: Symbol; font-size: 10pt; mso-bidi-font-family: Symbol; mso-bidi-font-size: 13.0pt; mso-fareast-font-family: Symbol;"><span style="mso-list: Ignore;">·<span style="font: 7pt 'Times New Roman';"> </span></span></span><span style="color: #666666; font-family: 'Trebuchet MS','sans-serif'; font-size: 13pt; mso-bidi-font-family: 'Times New Roman'; mso-fareast-font-family: 'Times New Roman';">1/8 tsp cinnamon<o:p></o:p></span></div>
<div class="MsoNormal" style="line-height: normal; margin: 0in 0in 10pt 56pt; mso-list: l0 level1 lfo1; mso-margin-bottom-alt: auto; mso-margin-top-alt: auto; tab-stops: list .5in; text-indent: -0.25in;">
<span style="color: #666666; font-family: Symbol; font-size: 10pt; mso-bidi-font-family: Symbol; mso-bidi-font-size: 13.0pt; mso-fareast-font-family: Symbol;"><span style="mso-list: Ignore;">·<span style="font: 7pt 'Times New Roman';"> </span></span></span><span style="color: #666666; font-family: 'Trebuchet MS','sans-serif'; font-size: 13pt; mso-bidi-font-family: 'Times New Roman'; mso-fareast-font-family: 'Times New Roman';">1/8 tsp pumpkin pie spice (or more to taste)*<o:p></o:p></span></div>
<div class="MsoNormal" style="line-height: normal; margin: 0in 0in 10pt 56pt; mso-list: l0 level1 lfo1; mso-margin-bottom-alt: auto; mso-margin-top-alt: auto; tab-stops: list .5in; text-indent: -0.25in;">
<span style="color: #666666; font-family: Symbol; font-size: 10pt; mso-bidi-font-family: Symbol; mso-bidi-font-size: 13.0pt; mso-fareast-font-family: Symbol;"><span style="mso-list: Ignore;">·<span style="font: 7pt 'Times New Roman';"> </span></span></span><span style="color: #666666; font-family: 'Trebuchet MS','sans-serif'; font-size: 13pt; mso-bidi-font-family: 'Times New Roman'; mso-fareast-font-family: 'Times New Roman';">6 oz fat free Greek yogur <o:p></o:p></span></div>
<div class="MsoNormal" style="line-height: normal; margin: 0in 0in 10pt 56pt; mso-list: l0 level1 lfo1; mso-margin-bottom-alt: auto; mso-margin-top-alt: auto; tab-stops: list .5in; text-indent: -0.25in;">
<span style="color: #666666; font-family: Symbol; font-size: 10pt; mso-bidi-font-family: Symbol; mso-bidi-font-size: 13.0pt; mso-fareast-font-family: Symbol;"><span style="mso-list: Ignore;">·<span style="font: 7pt 'Times New Roman';"> </span></span></span><span style="color: #666666; font-family: 'Trebuchet MS','sans-serif'; font-size: 13pt; mso-bidi-font-family: 'Times New Roman'; mso-fareast-font-family: 'Times New Roman';">8 oz Cool Whip (I used fat-free)<o:p></o:p></span></div>
<div class="MsoNormal" style="line-height: normal; margin: 0in 0in 10pt 56pt; mso-list: l0 level1 lfo1; mso-margin-bottom-alt: auto; mso-margin-top-alt: auto; tab-stops: list .5in; text-indent: -0.25in;">
<span style="color: #666666; font-family: Symbol; font-size: 10pt; mso-bidi-font-family: Symbol; mso-bidi-font-size: 13.0pt; mso-fareast-font-family: Symbol;"><span style="mso-list: Ignore;">·<span style="font: 7pt 'Times New Roman';"> </span></span></span><span style="color: #666666; font-family: 'Trebuchet MS','sans-serif'; font-size: 13pt; mso-bidi-font-family: 'Times New Roman'; mso-fareast-font-family: 'Times New Roman';">cut up apples, bananas, and other fruits/crackers/cookies to dip <o:p></o:p></span></div>
<div class="MsoNormal" style="margin: 0in 0in 10pt;">
<span style="color: #666666; font-family: 'Trebuchet MS','sans-serif'; font-size: 13pt; line-height: 115%; mso-bidi-font-family: 'Times New Roman'; mso-fareast-font-family: 'Times New Roman';"><br /><b>Mix </b>pumpkin with </span><a href="http://www.sixsistersstuff.com/2011/12/pumpkin-pie-dip-recipe-and-homemade.html"><span style="color: darkgreen; font-family: 'Trebuchet MS','sans-serif'; font-size: 13pt; line-height: 115%; mso-bidi-font-family: 'Times New Roman'; mso-bidi-font-size: 11.0pt; mso-fareast-font-family: 'Times New Roman';">brown sugar</span></a><span style="color: #666666; font-family: 'Trebuchet MS','sans-serif'; font-size: 13pt; line-height: 115%; mso-bidi-font-family: 'Times New Roman'; mso-fareast-font-family: 'Times New Roman';">, vanilla and spices, blend well.<b> Mix</b> in yogurt. <b>Fold</b> in cool whip and chill in refrigerator until ready to eat.<br /><i>Makes about 6 cups (12 servings).<o:p></o:p></i></span></div>
Lanie Pughhttp://www.blogger.com/profile/00101054200068071931noreply@blogger.com0tag:blogger.com,1999:blog-5503525496191254481.post-41905139207743721342012-09-21T11:59:00.003-04:002012-09-21T11:59:26.740-04:00Creamy Shrimp and Mushroom Pasta<div class="MsoNormal" style="line-height: normal; margin: 0in 0in 10pt; mso-margin-bottom-alt: auto; mso-margin-top-alt: auto; mso-outline-level: 2;">
<b><span style="font-size: 12pt; mso-bidi-font-family: Calibri; mso-bidi-theme-font: minor-latin; mso-fareast-font-family: 'Times New Roman';"><span style="font-family: Calibri;">Creamy Shrimp and Mushroom Pasta<o:p></o:p></span></span></b></div>
<div class="MsoListParagraphCxSpFirst" style="line-height: normal; margin: 0in 0in 0pt 4.5pt; mso-add-space: auto; mso-list: l4 level2 lfo2; mso-margin-bottom-alt: auto; mso-margin-top-alt: auto; mso-outline-level: 2; tab-stops: 4.5pt; text-indent: 4.5pt;">
<span style="font-size: 12pt; mso-bidi-font-family: Calibri; mso-bidi-font-weight: bold; mso-bidi-theme-font: minor-latin;"><span style="mso-list: Ignore;"><span style="font-family: Calibri;">4-8</span><span style="font: 7pt 'Times New Roman';"> </span></span></span><span style="font-size: 12pt; mso-bidi-font-family: Calibri; mso-bidi-theme-font: minor-latin; mso-fareast-font-family: 'Times New Roman';"><span style="font-family: Calibri;">oz fettuccine or linguine<b><o:p></o:p></b></span></span></div>
<div class="MsoListParagraphCxSpMiddle" style="line-height: normal; margin: 0in 0in 0pt 4.5pt; mso-add-space: auto; mso-list: l3 level1 lfo3; mso-margin-bottom-alt: auto; mso-margin-top-alt: auto; mso-outline-level: 2; tab-stops: 4.5pt; text-indent: 4.5pt;">
<span style="font-size: 12pt; mso-bidi-font-family: Calibri; mso-bidi-font-weight: bold; mso-bidi-theme-font: minor-latin;"><span style="mso-list: Ignore;"><span style="font-family: Calibri;">10</span><span style="font: 7pt 'Times New Roman';"> </span></span></span><span style="font-size: 12pt; mso-bidi-font-family: Calibri; mso-bidi-theme-font: minor-latin; mso-fareast-font-family: 'Times New Roman';"><span style="font-family: Calibri;">tbsp butter, divided (I know, but I’ve tried it with less and it’s just not the same)<b><o:p></o:p></b></span></span></div>
<div class="MsoListParagraphCxSpMiddle" style="line-height: normal; margin: 0in 0in 0pt 4.5pt; mso-add-space: auto; mso-margin-bottom-alt: auto; mso-margin-top-alt: auto; mso-outline-level: 2; tab-stops: 4.5pt; text-indent: 4.5pt;">
<span style="font-size: 12pt; mso-bidi-font-family: Calibri; mso-bidi-theme-font: minor-latin; mso-fareast-font-family: 'Times New Roman';"><span style="font-family: Calibri;">8 oz fresh, sliced mushrooms<o:p></o:p></span></span></div>
<div class="MsoListParagraphCxSpMiddle" style="line-height: normal; margin: 0in 0in 0pt 4.5pt; mso-add-space: auto; mso-list: l1 level1 lfo4; mso-margin-bottom-alt: auto; mso-margin-top-alt: auto; mso-outline-level: 2; tab-stops: 4.5pt; text-indent: 4.5pt;">
<span style="font-size: 12pt; mso-bidi-font-family: Calibri; mso-bidi-theme-font: minor-latin;"><span style="mso-list: Ignore;"><span style="font-family: Calibri;">3</span><span style="font: 7pt 'Times New Roman';"> </span></span></span><span style="font-size: 12pt; mso-bidi-font-family: Calibri; mso-bidi-theme-font: minor-latin; mso-fareast-font-family: 'Times New Roman';"><span style="font-family: Calibri;">garlic cloves, minced <o:p></o:p></span></span></div>
<div class="MsoListParagraphCxSpMiddle" style="line-height: normal; margin: 0in 0in 0pt 4.5pt; mso-add-space: auto; mso-list: l2 level1 lfo5; mso-margin-bottom-alt: auto; mso-margin-top-alt: auto; mso-outline-level: 2; tab-stops: 4.5pt; text-indent: 4.5pt;">
<span style="font-size: 12pt; mso-bidi-font-family: Calibri; mso-bidi-theme-font: minor-latin;"><span style="mso-list: Ignore;"><span style="font-family: Calibri;">2</span><span style="font: 7pt 'Times New Roman';"> </span></span></span><span style="font-size: 12pt; mso-bidi-font-family: Calibri; mso-bidi-theme-font: minor-latin; mso-fareast-font-family: 'Times New Roman';"><span style="font-family: Calibri;">oz cream cheese, cut into small pieces<o:p></o:p></span></span></div>
<div class="MsoListParagraphCxSpMiddle" style="line-height: normal; margin: 0in 0in 0pt 27pt; mso-add-space: auto; mso-list: l5 level1 lfo6; mso-margin-bottom-alt: auto; mso-margin-top-alt: auto; mso-outline-level: 2; tab-stops: 4.5pt; text-indent: -0.25in;">
<span style="font-size: 12pt; mso-bidi-font-family: Calibri; mso-bidi-theme-font: minor-latin;"><span style="mso-list: Ignore;"><span style="font-family: Calibri;">2</span><span style="font: 7pt 'Times New Roman';"> </span></span></span><span style="font-size: 12pt; mso-bidi-font-family: Calibri; mso-bidi-theme-font: minor-latin; mso-fareast-font-family: 'Times New Roman';"><span style="font-family: Calibri;">tbsp fresh parsley, chopped<o:p></o:p></span></span></div>
<div class="MsoListParagraphCxSpLast" style="line-height: normal; margin: 0in 0in 10pt 9pt; mso-add-space: auto; mso-margin-bottom-alt: auto; mso-margin-top-alt: auto; mso-outline-level: 2; tab-stops: 4.5pt;">
<span style="font-size: 12pt; mso-bidi-font-family: Calibri; mso-bidi-theme-font: minor-latin; mso-fareast-font-family: 'Times New Roman';"><span style="font-family: Calibri;">1 tbsp fresh basil, chopped (you can use dried herbs if that’s all you have)<o:p></o:p></span></span></div>
<div class="MsoNormal" style="line-height: normal; margin: 0in 0in 10pt 4.5pt; mso-margin-bottom-alt: auto; mso-margin-top-alt: auto; tab-stops: 4.5pt; text-indent: 4.5pt;">
<span style="font-size: 12pt; mso-bidi-font-family: Calibri; mso-bidi-theme-font: minor-latin; mso-fareast-font-family: 'Times New Roman';"><span style="font-family: Calibri;">2/3 cup boiling water (from your noodle pot)<o:p></o:p></span></span></div>
<div class="MsoNormal" style="line-height: normal; margin: 0in 0in 10pt 4.5pt; mso-margin-bottom-alt: auto; mso-margin-top-alt: auto; tab-stops: 4.5pt; text-indent: 4.5pt;">
<span style="font-size: 12pt; mso-bidi-font-family: Calibri; mso-bidi-theme-font: minor-latin; mso-fareast-font-family: 'Times New Roman';"><span style="font-family: Calibri;">1 lb cooked shrimp (feel free to buy frozen-<i>gasp</i>!)<o:p></o:p></span></span></div>
<div class="MsoNormal" style="line-height: normal; margin: 0in 0in 10pt 4.5pt; mso-margin-bottom-alt: auto; mso-margin-top-alt: auto; text-indent: 4.5pt;">
<br /></div>
<div class="MsoNormal" style="line-height: normal; margin: 0in 0in 10pt 0.25in; mso-margin-bottom-alt: auto; mso-margin-top-alt: auto;">
<br /></div>
<div class="MsoNormal" style="line-height: normal; margin: 0in 0in 10pt 0.25in; mso-margin-bottom-alt: auto; mso-margin-top-alt: auto;">
<span style="font-size: 12pt; mso-bidi-font-family: Calibri; mso-bidi-theme-font: minor-latin; mso-fareast-font-family: 'Times New Roman';"><span style="font-family: Calibri;">Boil and salt a large pot of water and cook your pasta. I usually only use about half of an 8 oz box, preferring fewer noodles.<o:p></o:p></span></span></div>
<ol type="1">
<li class="MsoNormal" style="line-height: normal; margin: 0in 0in 10pt; mso-list: l0 level1 lfo1; mso-margin-bottom-alt: auto; mso-margin-top-alt: auto; tab-stops: list .5in;"><span style="font-size: 12pt; mso-bidi-font-family: Calibri; mso-bidi-theme-font: minor-latin; mso-fareast-font-family: 'Times New Roman';"><span style="font-family: Calibri;">While your pasta is cooking, cook your shrimp if necessary and reserve. If your shrimp are pre-cooked and frozen, quickly thaw them under running water.<o:p></o:p></span></span></li>
<li class="MsoNormal" style="line-height: normal; margin: 0in 0in 10pt; mso-list: l0 level1 lfo1; mso-margin-bottom-alt: auto; mso-margin-top-alt: auto; tab-stops: list .5in;"><span style="font-size: 12pt; mso-bidi-font-family: Calibri; mso-bidi-theme-font: minor-latin; mso-fareast-font-family: 'Times New Roman';"><span style="font-family: Calibri;">In a large skillet melt 2 tbsp of butter over medium heat and saute mushrooms until soft and brown. Season with salt and pepper.<o:p></o:p></span></span></li>
<li class="MsoNormal" style="line-height: normal; margin: 0in 0in 10pt; mso-list: l0 level1 lfo1; mso-margin-bottom-alt: auto; mso-margin-top-alt: auto; tab-stops: list .5in;"><span style="font-size: 12pt; mso-bidi-font-family: Calibri; mso-bidi-theme-font: minor-latin; mso-fareast-font-family: 'Times New Roman';"><span style="font-family: Calibri;">Reserve cooked mushrooms and melt remaining butter in the skillet. Add minced garlic, cream cheese, and herbs. At this point, I generally feel like something has gone terribly wrong. The cream cheese doesn’t really melt and starts to look almost curdled, don’t worry about it! It will all smooth out and be wonderful when we add the water. I promise.<o:p></o:p></span></span></li>
<li class="MsoNormal" style="line-height: normal; margin: 0in 0in 10pt; mso-list: l0 level1 lfo1; mso-margin-bottom-alt: auto; mso-margin-top-alt: auto; tab-stops: list .5in;"><span style="font-size: 12pt; mso-bidi-font-family: Calibri; mso-bidi-theme-font: minor-latin; mso-fareast-font-family: 'Times New Roman';"><span style="font-family: Calibri;">Simmer cream cheese mixture until well blended. Get a scoop of boiling pasta water from your noodle pot and mix it in, stirring quickly to smooth out the sauce.<o:p></o:p></span></span></li>
<li class="MsoNormal" style="line-height: normal; margin: 0in 0in 10pt; mso-list: l0 level1 lfo1; mso-margin-bottom-alt: auto; mso-margin-top-alt: auto; tab-stops: list .5in;"><span style="font-size: 12pt; mso-bidi-font-family: Calibri; mso-bidi-theme-font: minor-latin; mso-fareast-font-family: 'Times New Roman';"><span style="font-family: Calibri;">Keep sauce hot and add shrimp and mushrooms, mix well and simmer (stirring often) until everything is hot and thickened, about 10 minutes-you wont ruin this sauce by accidentally boiling it so don’t worry.<o:p></o:p></span></span></li>
<li class="MsoNormal" style="line-height: normal; margin: 0in 0in 10pt; mso-list: l0 level1 lfo1; mso-margin-bottom-alt: auto; mso-margin-top-alt: auto; tab-stops: list .5in;"><span style="font-size: 12pt; mso-bidi-font-family: Calibri; mso-bidi-theme-font: minor-latin; mso-fareast-font-family: 'Times New Roman';"><span style="font-family: Calibri;">Toss sauce with cooked noodles and serve.<o:p></o:p></span></span></li>
</ol>
Lanie Pughhttp://www.blogger.com/profile/00101054200068071931noreply@blogger.com0tag:blogger.com,1999:blog-5503525496191254481.post-45122989044126501252012-09-21T11:59:00.000-04:002012-09-21T11:59:02.289-04:00Best Pork Chops EVER!<div class="MsoNormal" style="background: white; line-height: 16.2pt; margin: 0in 0in 9pt;">
<span style="font-family: Calibri;"><b><span style="color: #333333; font-size: 14pt; mso-bidi-font-family: Calibri; mso-bidi-font-size: 12.0pt; mso-bidi-theme-font: minor-latin; mso-fareast-font-family: 'Times New Roman';">Best Pork Chops EVER!</span></b><b style="mso-bidi-font-weight: normal;"><span style="color: #333333; font-size: 14pt; mso-bidi-font-family: Calibri; mso-bidi-font-size: 12.0pt; mso-bidi-theme-font: minor-latin; mso-fareast-font-family: 'Times New Roman';"><o:p></o:p></span></b></span></div>
<div class="MsoNormal" style="background: white; line-height: 16.2pt; margin: 0in 0in 9pt;">
<span style="font-family: Calibri;"><b><span style="color: #333333; font-size: 12pt; mso-bidi-font-family: Calibri; mso-bidi-theme-font: minor-latin; mso-fareast-font-family: 'Times New Roman';">1.</span></b><span style="color: #333333; font-size: 12pt; mso-bidi-font-family: Calibri; mso-bidi-theme-font: minor-latin; mso-fareast-font-family: 'Times New Roman';"> Ranch Dressing In A Bottle.<o:p></o:p></span></span></div>
<div class="MsoNormal" style="background: white; line-height: 16.2pt; margin: 0in 0in 9pt;">
<span style="font-family: Calibri;"><b><span style="color: #333333; font-size: 12pt; mso-bidi-font-family: Calibri; mso-bidi-theme-font: minor-latin; mso-fareast-font-family: 'Times New Roman';">2.</span></b><span style="color: #333333; font-size: 12pt; mso-bidi-font-family: Calibri; mso-bidi-theme-font: minor-latin; mso-fareast-font-family: 'Times New Roman';"> 3 Cups Fine Dry Italian Bread Crumbs.<o:p></o:p></span></span></div>
<div class="MsoNormal" style="background: white; line-height: 16.2pt; margin: 0in 0in 9pt;">
<span style="font-family: Calibri;"><b><span style="color: #333333; font-size: 12pt; mso-bidi-font-family: Calibri; mso-bidi-theme-font: minor-latin; mso-fareast-font-family: 'Times New Roman';">3.</span></b><span style="color: #333333; font-size: 12pt; mso-bidi-font-family: Calibri; mso-bidi-theme-font: minor-latin; mso-fareast-font-family: 'Times New Roman';"> 1 Small Package Dry Italian Dressing Mix.<o:p></o:p></span></span></div>
<div class="MsoNormal" style="background: white; line-height: 16.2pt; margin: 0in 0in 9pt;">
<span style="font-family: Calibri;"><b><span style="color: #333333; font-size: 12pt; mso-bidi-font-family: Calibri; mso-bidi-theme-font: minor-latin; mso-fareast-font-family: 'Times New Roman';">4.</span></b><span style="color: #333333; font-size: 12pt; mso-bidi-font-family: Calibri; mso-bidi-theme-font: minor-latin; mso-fareast-font-family: 'Times New Roman';"> 2 Tablespoons Fresh Grated Parmesan Cheese.<o:p></o:p></span></span></div>
<div class="MsoNormal" style="background: white; line-height: 16.2pt; margin: 0in 0in 9pt;">
<span style="font-family: Calibri;"><b><span style="color: #333333; font-size: 12pt; mso-bidi-font-family: Calibri; mso-bidi-theme-font: minor-latin; mso-fareast-font-family: 'Times New Roman';">5.</span></b><span style="color: #333333; font-size: 12pt; mso-bidi-font-family: Calibri; mso-bidi-theme-font: minor-latin; mso-fareast-font-family: 'Times New Roman';"> 1 Tablespoon Dry Powdered Garlic.<o:p></o:p></span></span></div>
<div class="MsoNormal" style="background: white; line-height: 16.2pt; margin: 0in 0in 9pt;">
<span style="font-family: Calibri;"><b><span style="color: #333333; font-size: 12pt; mso-bidi-font-family: Calibri; mso-bidi-theme-font: minor-latin; mso-fareast-font-family: 'Times New Roman';">6.</span></b><span style="color: #333333; font-size: 12pt; mso-bidi-font-family: Calibri; mso-bidi-theme-font: minor-latin; mso-fareast-font-family: 'Times New Roman';"> 6 Large Loin Pork Chops.<o:p></o:p></span></span></div>
<div class="MsoNormal" style="background: white; line-height: 16.2pt; margin: 0in 0in 9pt;">
<span style="color: #333333; font-size: 12pt; mso-bidi-font-family: Calibri; mso-bidi-theme-font: minor-latin; mso-fareast-font-family: 'Times New Roman';"><span style="font-family: Calibri;">You will want to mix ingredients 2 - 5 in a large bowl and mix together very well. Now pour a layer of ranch dressing out into a plate. Take one pork chop at a time and coat it on the plate with ranch dressing and then put the pork chop with the ranch dressing on it into the large bowl with the bread crumbs and coat it well on all sides. Add more ranch dressing to the plate if you need to.<o:p></o:p></span></span></div>
<div class="MsoNormal" style="background: white; line-height: 16.2pt; margin: 0in 0in 9pt;">
<span style="color: #333333; font-size: 12pt; mso-bidi-font-family: Calibri; mso-bidi-theme-font: minor-latin; mso-fareast-font-family: 'Times New Roman';"><span style="font-family: Calibri;">Have your tin foil lined baking pan setting there ready. Spray the tinfoil with vegetable cooking spray. Place your breaded pork chops onto the tinfoil covered pan and once you have all your pork chops on the pan place it into the oven and bake for 45 minutes or until the thick part of your pork chops reach an internal temperature of 160 degrees. As soon as your pork chops are done remove from the pan and serve as soon as possible.<o:p></o:p></span></span></div>
<div class="MsoNormal" style="background: white; line-height: 16.2pt; margin: 0in 0in 9pt;">
<br /></div>
Lanie Pughhttp://www.blogger.com/profile/00101054200068071931noreply@blogger.com0tag:blogger.com,1999:blog-5503525496191254481.post-56912303160123753372012-09-21T11:58:00.001-04:002012-09-21T11:58:27.348-04:00Garlic Pesto Chicken with Tomato Cream Penne <div style="background: #f9f9f9; line-height: 22pt;">
<b style="mso-bidi-font-weight: normal;"><span style="color: #111111; font-family: 'Calibri','sans-serif'; font-size: 14pt; mso-ascii-theme-font: minor-latin; mso-bidi-font-size: 12.0pt; mso-bidi-theme-font: minor-latin; mso-hansi-theme-font: minor-latin;">Garlic Pesto Chicken with Tomato Cream Penne <o:p></o:p></span></b></div>
<div style="background: #f9f9f9; line-height: 22pt;">
<span style="color: #111111; font-family: 'Calibri','sans-serif'; mso-ascii-theme-font: minor-latin; mso-bidi-theme-font: minor-latin; mso-hansi-theme-font: minor-latin;">1/2 bottle of lawrys Herb and Garlic Marinade<br />2 large spoonfuls of Pesto <br />2 boneless chicken breasts. <o:p></o:p></span></div>
<div style="background: #f9f9f9; line-height: 22pt;">
<span style="color: #111111; font-family: 'Calibri','sans-serif'; mso-ascii-theme-font: minor-latin; mso-bidi-theme-font: minor-latin; mso-hansi-theme-font: minor-latin;">Cut chicken into one inch strips. Using same knife make slits into chicken. Pour lawrys marinade and pesto over chicken. Marinate over night (I did mine Sunday morning and cooked mine Monday evening so it marinated a while!!)<o:p></o:p></span></div>
<div style="background: #f9f9f9; line-height: 22pt;">
<span style="color: #111111; font-family: 'Calibri','sans-serif'; mso-ascii-theme-font: minor-latin; mso-bidi-theme-font: minor-latin; mso-hansi-theme-font: minor-latin;">Sauce:<br />8 ounces of your choice of pasta (I used whole wheat penne) <br />2 tablespoons of olive oil<br />3 cloves of garlic<br />2 spoonfuls of pesto<br />1/2 cup of chicken broth<br />8 ounces of tomato sauce <br />1 cup of half and half<o:p></o:p></span></div>
<div style="background: #f9f9f9; line-height: 22pt;">
<span style="color: #111111; font-family: 'Calibri','sans-serif'; mso-ascii-theme-font: minor-latin; mso-bidi-theme-font: minor-latin; mso-hansi-theme-font: minor-latin;">Boil water and start on noodles.<o:p></o:p></span></div>
<div style="background: #f9f9f9; line-height: 22pt;">
<span style="color: #111111; font-family: 'Calibri','sans-serif'; mso-ascii-theme-font: minor-latin; mso-bidi-theme-font: minor-latin; mso-hansi-theme-font: minor-latin;">Pour entire batch of chicken, marinade and all, into skillet and cook chicken fully (the marinade will evaporate/cook down)<o:p></o:p></span></div>
<div style="background: #f9f9f9; line-height: 22pt;">
<span style="color: #111111; font-family: 'Calibri','sans-serif'; mso-ascii-theme-font: minor-latin; mso-bidi-theme-font: minor-latin; mso-hansi-theme-font: minor-latin;">Heat olive oil, cook garlic. Add pesto. Simmer in chicken broth until half has cooked down. Add tomato sauce. Then add milk. Simmer for 5 minutes. Toss pasta in. Add flour if it needs to be thickened. Place chicken on top. <o:p></o:p></span></div>
<div style="background: #f9f9f9; line-height: 22pt;">
<br /></div>
<div class="MsoNormal" style="background: white; line-height: 16.2pt; margin: 0in 0in 9pt;">
<br /></div>
<div class="MsoNormal" style="background: white; line-height: 16.2pt; margin: 0in 0in 9pt;">
<br /></div>
Lanie Pughhttp://www.blogger.com/profile/00101054200068071931noreply@blogger.com0tag:blogger.com,1999:blog-5503525496191254481.post-18411648663015225132012-01-03T20:12:00.000-05:002012-01-03T20:12:45.030-05:00Dripping Roast Beef Sandwiches1 can (10 oz) condensed french onion soup<br />
1 tbsp worcestershire sauce<br />
3/4lb thinly sliced deli roast beef<br />
4 classic soft hoagie rolls<br />
sliced provolone cheese<br />
1/4 cup drained mild or pickled banana pepper rings (I did not add these)<br />
<br />
Heat over to 400<br />
Heat soup and worcestershire in saucepan over med heat to a boil. Add beef and heat through, stirring occasionally.<br />
Divide beef amoung rolls. Top beef with cheese slices and place sandwiches onto baking sheet.<br />
Bake3 mins or until cheese is melted or bread is brown. Spoon soup mixture onto sandwiches. Top each with 1 tbsp pepper rings. (I did not do this)Lanie Pughhttp://www.blogger.com/profile/00101054200068071931noreply@blogger.com0tag:blogger.com,1999:blog-5503525496191254481.post-70035695000653997012012-01-03T20:06:00.000-05:002012-01-03T20:06:54.242-05:00Tangy Lime Shirmp1lb medium shrimp, patted dry<br />
4 tbsp of butter<br />
1/4 cup chopped shallots<br />
1/4 cup lime juce, plus 1 tsp grated zest<br />
1/4 tsp crushed red pepper<br />
1/3 cup chopped cilantro<br />
<br />
Season Shrimp. Heat large skillet over med-high; add 1/2 tsp butter and shrimp. Cook shrimp through, 1 to 2 mins; transfer to plate. Over med-low heat, melt 1 tbsp of butter, add shallots, lime juice and crushed red pepper; cook 2 mins. Add remaining butter, zest, shrimp and cilantro; toss.Lanie Pughhttp://www.blogger.com/profile/00101054200068071931noreply@blogger.com0tag:blogger.com,1999:blog-5503525496191254481.post-43077260542584603802012-01-03T20:02:00.000-05:002012-01-03T20:02:07.051-05:00Polynesian Meatballs1 can (20 oz) crushed pineapple<br />
1 pkg (20 oz) ground turkey, chicken, beef<br />
2 cups Minute brown rice<br />
3/4 cup green onions, thinly sliced and divided<br />
1/2 cup teriyaki sauce divided<br />
1 egg lightly beaten<br />
1 tsp ground ginger<br />
1/2 tsp ground nutmeg<br />
2 tbsps orange marmalade<br />
<br />
Preheat oven to 350<br />
<br />
Drain 1/2 cup crushed pineapple for meatballs. Reserve remaining pineapple and juice for sauce.<br />
<br />
Combine meat, rice, 1/2 cup pineapple, 1/2 cup of green onions, 1/4 cup teriyaki sauce, egg, ginger and nutmeg in large bowl. Mix well.<br />
<br />
Scoop mixture and gently roll into balls. Place in pan with sides. Bake for 25-30 mins or until meatballs are done.<br />
<br />
While meatballs are cooking, to make sauce, combine remaing pineapple and juice, remaining 1/4 cup teriyaki sauce and orange marmalade in medium saucepan; heat to boiling. Reduce heat and simmer, uncovered 3-4 mins. Stir in remaining 1/4 cup of green onions. <br />
<br />
Top cooked meatballs with sauce. Serve over ot cooked rice with additonal green onions and garnish with pineapple chunks if desired. Lanie Pughhttp://www.blogger.com/profile/00101054200068071931noreply@blogger.com0tag:blogger.com,1999:blog-5503525496191254481.post-14584936147057561662011-10-10T21:47:00.000-04:002011-10-10T21:47:52.138-04:00Homemade Applesauce in Crockpot<div style="background-color: white; color: black; font-family: arial, helvetica, sans-serif; font-size: 10pt;">6 medium apples</div><div style="background-color: white; color: black; font-family: arial, helvetica, sans-serif; font-size: 10pt;">1/2 cup Water</div><div style="background-color: white; color: black; font-family: arial, helvetica, sans-serif; font-size: 10pt;">1 tsp. – 1 tbsp. Cinnamon </div><div style="background-color: white; color: black; font-family: arial, helvetica, sans-serif; font-size: 10pt;">1 tsp. Sugar {this can be adjusted based upon the sweetness of the apples you use}</div><div style="background-color: white; color: black; font-family: arial, helvetica, sans-serif; font-size: 10pt;">1/2 tsp. Vanilla Extract</div><div style="background-color: white; color: black; font-family: arial, helvetica, sans-serif; font-size: 10pt;"><br />
</div><div style="background-color: white; color: black; font-family: arial, helvetica, sans-serif; font-size: 10pt;"><br />
</div>Peel and core apples.<br />
Chop up into chunky pieces.<br />
Place apples in crockpot.<br />
In separate bowl, combine water, cinnamon, sugar, and vanilla.<br />
Pour mixture over apples in crockpot, and stir around, so apples are evenly coated.<br />
Cover crockpot, and cook on low for 4 hours, or until soft.<br />
Once apples are soft, remove from crockpot and mash with a hand masher.<br />
This will make a chunky applesauce.<br />
For creamier applesauce, mix with a hand mixer.<var id="yiv762506077yui-ie-cursor"></var>Lanie Pughhttp://www.blogger.com/profile/00101054200068071931noreply@blogger.com0tag:blogger.com,1999:blog-5503525496191254481.post-53627995961270557922011-10-10T21:43:00.000-04:002011-10-10T21:43:17.095-04:00Parmesan Encrusted Chicken1/2 cup of real mayonnaise<br />
1/4 cup grated parmesan cheese<br />
4 chicken breast halves<br />
4 tsp. breadcrumbs<br />
<br />
Combine mayonnaise with cheese. Arrange chicken on baking sheet. Top with mayonnaise mixture. Sprinkle with bread crumbs. Bake 20 mintues at 425. Lanie Pughhttp://www.blogger.com/profile/00101054200068071931noreply@blogger.com0tag:blogger.com,1999:blog-5503525496191254481.post-65933960711141468922011-07-21T08:01:00.001-04:002011-07-21T08:03:46.554-04:00Carrot Cake CookiesCarrot Cake Cookies<br />1 cup whole-wheat flour<br />½ tsp baking soda<br />1 ½ cups rolled oats<br />1 tsp cinnamon<br />1 tsp dry ginger<br />¼ tsp ground cloves<br />¼ tsp ground nutmeg<br />2 egg whites<br />¾ cup dark brown sugar<br />¼ cup vegetable or canola oil<br />¼ cup drained crushed pineapple<br />½ cup fat-free milk<br />2 tsp vanilla extract<br />1 cup raisins<br />1 cup grated carrots<br />½ cup chopped walnuts<br />Heat oven to 375. Lightly coat 2 large baking sheets with cooking spray. In a medium bowl, combine the flour, baking soda, rolled oats, cinnamon, ginger, cloves and nutmeg. In a second medium bowl, combine the egg whites, brown sugar, oil, pineapple, milk and vanilla. Add the liquid ingredients to the dry ingredients,, then stir to combine. Stir in raisins, carrots and walnuts. Drop by the tablespoonful on to the prepared cookie sheets, leaving 2 inches between them. Bake for 12 to 15 minutes, or until golden around the edges and slightly firm to touch.Nicolehttp://www.blogger.com/profile/08422616664715115222noreply@blogger.com1tag:blogger.com,1999:blog-5503525496191254481.post-55319100380230065632011-05-16T13:58:00.000-04:002011-05-16T13:58:52.831-04:00Shrimp and Cheese Grits1 1/2 cups quick- cooking grits<br />
One 12oz can evaporated milk<br />
1 1/2 cups grated cheddar cheese (about 5 oz)<br />
5 scallions, white and green portions thinly sliced separately<br />
salt and pepper<br />
6 slices of bacon, thinly sliced crosswise<br />
1lb large shrimp, peeled and deveined<br />
<br />
1. In a large saucepan, bring 5 cups of water and evaporated milk to a boil. Lower the heat to med-low, stir in grits, partially cover and simmer, stirring, until just thickened, about 15 mins. Remove from heat, stir in cheese and three-quaterse of the scallion greens, season with salt and pepper and cover to keep warm. <br />
<br />
2. While grits are cooking, in a large skillet, cook bacon over med-high heat until almost crisp, about 8 mins. Season the shrimp with salt and pepper and stir into the pan along with the scallion whites; cook until the shrimp is opaque, about 3 mins.<br />
<br />
3. Divide the grits among bowls and pour shrimp mixture over the top. Sprinkle with remaining scallions.Lanie Pughhttp://www.blogger.com/profile/00101054200068071931noreply@blogger.com1tag:blogger.com,1999:blog-5503525496191254481.post-76641080077928431552011-05-11T21:03:00.000-04:002011-05-13T16:33:18.119-04:00Tostadas6 (6 inch) flour or corn tortillas<br />
3/4 cup refried beans<br />
3/4 cup salsa<br />
1 cup shredded cheese<br />
1tbsp chopped cilantro<br />
1 cup lettuce<br />
2 tbsp sour cream<br />
<br />
1. Preheat oven to 400. Mist every other cup of a 12-cup muffin tin with nostick cooking spray. Press a tortilla into each sprayed cup, flattening out edges, and bake until golden, about 8 mins. <br />
<br />
2. Divide beans among tostadas, top with salsa and sprinkle with cheese. Return to over and bake until warmed through, 7-10 mins. <br />
<br />
3. Place each tostada on a plate and sprinkle with cilantro. Top with some lettuce and a small dollop of sour cream. Serve with extra salsa, if desired. Lanie Pughhttp://www.blogger.com/profile/00101054200068071931noreply@blogger.com0tag:blogger.com,1999:blog-5503525496191254481.post-51701923321047950642011-05-11T20:55:00.000-04:002011-05-13T16:33:18.074-04:00Just Swell Stuffed Shells16 packaged jumbo shell macaroni, cooked and drained<br />
1 slightly beaten egg<br />
2 cups shredded mozzarella cheese<br />
1 15oz container of ricotta cheese<br />
2 cups finely chopped cooked chicken, turkey or ham<br />
1 27 1/2 oz can Spaghetti sauce<br />
2 tablespoons grated Parmesan cheese<br />
<br />
Invert cooked shells on paper towels; set aside. In bowl combine egg, mozzarella cheese, and ricotta cheese. Stir in chicken. Fill shells with cheese mixture. <br />
<br />
Place shells in lightly greased baking dish. Pout sauce over the top. Sprinkle with Parmesan cheese. Bake, covered, in 425 oven 15 mins. Uncover; bake 10 mins more or until bubbly.Lanie Pughhttp://www.blogger.com/profile/00101054200068071931noreply@blogger.com0tag:blogger.com,1999:blog-5503525496191254481.post-571056093910900092011-05-11T20:51:00.000-04:002011-05-13T16:33:18.019-04:00Cheeseburger Pie1lb ground beef<br />
1 large onion, chopped (1 cup)<br />
1/2 teaspoon salt<br />
1 cup shredded Cheddar cheese<br />
1/2 cup Original Bisquick<br />
1 cup milk<br />
2 eggs<br />
<br />
1. Heat oven to 400. Spray pie plate with cooking spray.<br />
<br />
2. Cook beef and onion in 10" skillet over medium heat 8-10mins, stirring occasionally, until beef is brown; drain. Stir in salt. Spread in pie plate; sprinkle with cheese.<br />
<br />
3. Stir together remaining ingredients until blended. Pour into pie plate. Bake about 25 mins or until knife inserted in center comes out clean. Lanie Pughhttp://www.blogger.com/profile/00101054200068071931noreply@blogger.com1tag:blogger.com,1999:blog-5503525496191254481.post-75246165210808010612011-04-06T14:59:00.000-04:002011-04-06T14:59:00.965-04:00Chicken Piccata Pasta1 1/4 lbs of bonless chicken<br />
2 tbsp olive oil,divided<br />
1 1/2 tbsp Lemon Pepper<br />
3 cans (14.5 oz each) chicken broth (about 6 cups)<br />
1/2 medium onion<br />
12oz uncooked angel hair pasta<br />
1 lemon<br />
2oz cream cheese, softened<br />
1 can (14 oz) quartered artichoke hearts in water, drained<br />
1/4 cup capers, drained and rinsed<br />
Chopped parsley and grated cheese optional<br />
<br />
1. Cut chicken into 1-in pieces. Combine chicken, 1 tbsp of oil and lemon-pepper in bowl- toss and coat. Heat remaining oil in skillet over med-high heat 1-3 mins or until shimmering. Add chicken to skillet; cook and stir 10 mins or until chicken is golden brown and centers are no longer pink. Remove chicken from skillet; set aside.<br />
<br />
2.Pour broth into microwaveable bowl, cover and cook for 8-10 mins or until broth comes to a boil. Chop onion and add to skillet; cook 10-20 secsonds or until onion is fragrant. Carefully add broth and pasta to skillet; cook uncovered, 7-8 mins or until pasta is tender, stirring occasionally.<br />
<br />
3. Add lemon juice (2 tbsp) and cream cheese to skillet; stir until cream cheese is fully incorporated. Add chicken and artichokes to skillet. Cook, covered for 1-2 mins pr until heated through. Remove from heat; stir in capers. Garnish with parsely and parmesan cheese if desired. Lanie Pughhttp://www.blogger.com/profile/00101054200068071931noreply@blogger.com0tag:blogger.com,1999:blog-5503525496191254481.post-32683730948663958602011-04-05T15:03:00.000-04:002011-04-05T15:05:07.880-04:00Sausage Grits Casserole4 c. water<br />1 tsp salt<br />1 c. quick grits<br />4 eggs, lightly beaten<br />1-lb. sausage, browned<br />1 ½ cup (6 oz) sharp cheddar cheese, grated, divided into 1 c. and ½ c.<br />1 c. milk<br />¼ c. butter<br />Shrimp, optional<br /><br />Preheat oven to 350 degrees. Grease a 3-quart baking dish; set aside. Bring water and salt to a boil in a large saucepan. Slowly stir in grits. Cook 4-5 minutes, stirring occasionally. Remove from heat. Stir small amounts of grits mixture into eggs. Return all to saucepan. Add sausage, 1 cup cheese, milk, and butter; blend well. Pour into prepared baking dish. Sprinkle with remaining ½ cup cheese. Bake 1 hour or until cheese is golden brown. Let cool 10 minutes.<br /><br />Note: You may also substitute shrimp for sausage for a shrimp and grits casserole.Nicolehttp://www.blogger.com/profile/08422616664715115222noreply@blogger.com1tag:blogger.com,1999:blog-5503525496191254481.post-66528229339248785812011-04-05T14:36:00.000-04:002011-04-05T14:37:13.199-04:00Creamy Chicken and Broccoli12oz Bowtie Pasta<br />3 tbsp olive oil<br />1 lb boneless, skinless chicken breast, cut into thin strips<br />3 cups broccoli florets<br />2 small red bell peppers cut into thin strips<br />1 cup chicken broth<br />1 container (5.2 to 6.5 oz) garlic and spice soft spreadable cheese ~ I used the Philadelphia Cooking Crème Italian Cheese and Herb (very good)<br /><br />1.Cook and drain Bowties according to package directions<br />2.In large skillet, heat olive oil over medium heat.<br />3.Add chicken. Cook 3 to 5 minutes or until chicken is cooked thought and lightly browned.<br />4.Remove chicken and add broccoli, red peppers and chicken broth. Cover and cook, stirring occasionally, 5-7 minutes or until broccoli is tender.<br />5.Return chicken to skillet and cook 1 minute longer. Remove from heat.<br />6.Add cheese, then pasta, combining gently until cheese is melted and smooth. Serve immediately.Nicolehttp://www.blogger.com/profile/08422616664715115222noreply@blogger.com0tag:blogger.com,1999:blog-5503525496191254481.post-50535211103727008222011-04-05T14:19:00.000-04:002011-04-05T14:20:16.669-04:00Texas Potatoes2lbs. frozen hash browns or O’Brien potatoes<br />½ c. onion<br />½ c butter melted<br />2 tsp salt<br />½ tsp pepper<br />1 can cream of chicken soup<br />1 -8oz container sour cream<br />1- 14oz pkg. shredded cheddar cheese<br /><br />Preheat oven to 350. Partially thaw potatoes. Mix all ingredients together and place in greased 9x13 pan. Bake for 45 minutes.Nicolehttp://www.blogger.com/profile/08422616664715115222noreply@blogger.com0tag:blogger.com,1999:blog-5503525496191254481.post-20404771093369017982011-04-05T14:17:00.000-04:002011-04-05T14:18:47.313-04:00Salsa Chicken and Rice¼ cup all-purpose flour<br />6 boneless, skinless chicken thighs (about 2 pounds)<br />½ tsp. salt<br />2 T vegetable oil<br />2 cups cooked long grain rice<br />1 jar (16 oz) chunky style-salsa<br />1 can (15 oz) black beans, drained, rinse<br />1/3 cup chopped green onions (about 2 onions)<br />1 cup shredded Cheddar Cheese<br /><br />1. Preheat oven to 375. Place flour in medium bowl. Sprinkle chicken with salt; coat with flour. <br />2. Heat oil in a large skillet over medium-high heat until hot. Add chicken; cook until browned on both sides, 6-8minutes. Remove skillet from heat.<br />3. Combine cooked rice, salsa, black beans and green onions in a large bowl; mix well. Spoon mixture evenly into a 9-inch square baking dish. Place browned chicken on top of rice mixture; press chicken slightly into mixture, Sprinkle with Cheddar.<br />4. Bake until instant-read thermometer inserted in center of chicken registers 180 and rice mixture is hot, 30-40 minutes.Nicolehttp://www.blogger.com/profile/08422616664715115222noreply@blogger.com0tag:blogger.com,1999:blog-5503525496191254481.post-83440798527905537392011-04-05T14:15:00.000-04:002011-04-05T14:17:06.765-04:00Chicken with Apples4 Chicken Breasts<br />1-2 Red Delicious apples, Sliced (I use 4-6)<br />½ cup brown sugar<br />¼ cup Dijon mustard<br />1 T. flour<br />Cinnamon<br /><br />Preheat oven 350. Put foil twice the length over cookie sheet. Put chicken on foil (I flatten to make even), cover with sliced apples. Mix sugar, mustard and flour. Sprinkle over apples and chicken. Sprinkle cinnamon on top. Bring foil over and cover all. Bake 40 minutes or until chicken juice runs clear.Nicolehttp://www.blogger.com/profile/08422616664715115222noreply@blogger.com0tag:blogger.com,1999:blog-5503525496191254481.post-8696363771076272932011-03-30T19:13:00.000-04:002011-03-30T19:13:33.711-04:00Chocolate Peanut Butter Treat2 cups of Chocolate Chips<br />
1/2 cup of peanut butter<br />
1 cup of nuts (I used cashews, but peanuts would work just as well)<br />
1/2 cup of crushed potato chips (i used ruffles but just about anything would work)<br />
<br />
Melt chocolate chips and peanut butter in microwave until smooth. Stir in nuts and chips. Add chips if too creamy. <br />
<br />
Drop mixture on wax paper and put in frig to mold.Lanie Pughhttp://www.blogger.com/profile/00101054200068071931noreply@blogger.com0tag:blogger.com,1999:blog-5503525496191254481.post-21759003380127875332011-03-30T19:07:00.000-04:002011-03-30T19:07:34.686-04:00Balsamic Chicken Sandwich2 lbs boneless,skinless chicken breasts, cubed<br />
1/2 teaspoon salt<br />
1/2 teaspoon pepper<br />
1/4 cup whole-wheat flour<br />
3 tablespoons olive oil<br />
3 cloves garlic, minced<br />
1 cup low-fat reduced sodium chicken broth<br />
1/2 cup balsamic vinegar<br />
6 tablespoons firmly packed dark brown sugar<br />
1/2 cup broccoli puree<br />
6 large slices tomato<br />
6 ciabatta rolls, or 6 large slices crusty Italian bread<br />
1/2 cup grated part-skim mozzarella<br />
<br />
1. Sprinkle the chicken with salt and pepper. Place the flour on a sheet of waved paper. Toss the chicken chunks in the flour and coat completely. Preheat the over to 350F.<br />
<br />
2. Warm the oil in a large skillet over medium-high heat. Add the chicken and garlic. Decrease the heat to medium and continue to cook until the chicken begins to brown and the garlic becomes fragrant, 8 to 10 mintues. <br />
<br />
3. Add the broth, vinegar, and brown sugar. Bring to a boil. Cover and simmer 10 to 15 mintues, until the chicken is cooked through and no longer pink in the center. Add the puree and cook 2 to 3 minutes more, until the flavors are well blended.<br />
<br />
4. Place the bread on a large baking sheet. Top each with a tomato slice. Divide the chicken between the 6 pieces of bread and top with mozzarella. Bake until the cheese is melted and edges of the bread are crisp, 5 to 7 minutes. Lanie Pughhttp://www.blogger.com/profile/00101054200068071931noreply@blogger.com0tag:blogger.com,1999:blog-5503525496191254481.post-57030802843923873902011-03-28T19:34:00.000-04:002011-03-28T19:34:38.962-04:00Orange Glazed PorkGlaze<br />
3 tablespoons orange marmalade<br />
1/2 cup water<br />
1/2 cup of carrot puree<br />
1 tablespoon of soy sauce<br />
1 teaspoon of fresh chopped ginger (I did not use this)<br />
2 teaspoons of apple cider or white vinegar<br />
2 cloves garlic, chopped<br />
1/2 teaspoon cinnamon<br />
1/4 to 1/2 teaspoon red peper flakes or ground cayenne<br />
<br />
2 lbs por tenderloin<br />
1/2 teaspoon salt<br />
1/4 teaspoon pepper<br />
1 tablespoon olive oil<br />
1/2 cup water<br />
<br />
1. Preheat oven to 400. In a medium saucepan, whisk all ingredients for the glaze until smooth. Warm the glaze over medium heat until it begins to bubble. Cook 10 to 15 mins more, until the liquid is reduced by one quarter and the glaze thickens. <br />
<br />
2. Meanwhile, sprinkle the pork loin with salt and pepper. Heat the olive oil in a large ovenproof skillet over high heat. Carefully add the pork and cook 10 mins, turning once until both sides are browned. <br />
<br />
3. Off the heat, add the glaze. Turn the pork once to coat in the glaze. Slide the skillet into the over and back until the glaze starts to brown around the inner edges of the skillet, 15 to 20 mins. Remove the skillet, add the water, and continue to bake 15 to 20 mins more, until the pork is cooked through and the water has evaporated. Remove the pork to a cutting board and stir glaze until smooth. Slice the pork and serve with the glaze. Lanie Pughhttp://www.blogger.com/profile/00101054200068071931noreply@blogger.com0