1 small eggplant (3/4 pound)
1 beaten egg
1/4 cup all purpose flour
2 Tblsp. cooking oil
1/3 cup grated Parmesan cheese
1 cup meatless spaghetti sauce
1 cup shredded mozzarella cheese
Wash and peel eggplant, and cut crosswise into 1/2 inch thick slices. Dip eggplant into egg, then into flour, turning to coat both sides. In a large skillet cook eggplant, half at a time, in hot oil for 4 to 6 minutes or until golden, turning once. Drain on paper towels.
Place eggplant slices in a single layer in a 2 quart rectangular baking dish. Sprinkle with Parmesan cheese. Top with spaghetti sauce and mozzarella cheese. Bake in a 400 degree oven for 10 to 12 minutes or until heated through. Serves 4.
Thursday, June 3, 2010
Thursday, May 20, 2010
Chicken Milano
1 Tblsp. butter
3 cloves garlic, minced
1/2 cup sun-dried tomatoes, chopped
1 cup chicken broth, divided
1 cup heavy cream
1 pound boneless, skinless chicken breasts
salt and pepper to taste
2 Tblsp. olive oil
2 Tblsp. chopped fresh basil
8 oz. dry pasta
In a large saucepan over low heat, melt butter; add garlic and cook for 30 seconds. Add the tomatoes and 3/4 cup of the chicken broth; increase to medium heat and bring to a boil. Reduce heat and simmer, uncovered, for about 10 minutes or until the tomatoes are tender. Add the cream and bring to t boil; stirring. Simmer over medium heat until the sauce is thick enough to coat the back of a spoon. Do not over thicken the sauce because you will not have enough if you do.
Sprinkle the chicken with chicken seasoning or seasoning salt. In a large skillet over medium heat, warm oil and saute chicken. Press on chicken occasionally with a slotted spatula. Cook for about 4 minutes per side or until no longer pink inside. Transfer to a board; cover and keep warm. Discard the fat from the skillet.
In the same skillet, over medium heat, bring 1/4 cup chicken broth to a boil; stirring the pan juices. Reduce slightly and add to the cream sauce; stir in basil and adjust seasonings to taste.
Meanwhile, bring a large pot of lightly salted water to a boil. Add fettuccine and cook for 8 to 10 minutes or until al dente; drain and rinse.
Transfer the pasta to serving plates; top with chicken and coat with the cream sauce; serve.
3 cloves garlic, minced
1/2 cup sun-dried tomatoes, chopped
1 cup chicken broth, divided
1 cup heavy cream
1 pound boneless, skinless chicken breasts
salt and pepper to taste
2 Tblsp. olive oil
2 Tblsp. chopped fresh basil
8 oz. dry pasta
In a large saucepan over low heat, melt butter; add garlic and cook for 30 seconds. Add the tomatoes and 3/4 cup of the chicken broth; increase to medium heat and bring to a boil. Reduce heat and simmer, uncovered, for about 10 minutes or until the tomatoes are tender. Add the cream and bring to t boil; stirring. Simmer over medium heat until the sauce is thick enough to coat the back of a spoon. Do not over thicken the sauce because you will not have enough if you do.
Sprinkle the chicken with chicken seasoning or seasoning salt. In a large skillet over medium heat, warm oil and saute chicken. Press on chicken occasionally with a slotted spatula. Cook for about 4 minutes per side or until no longer pink inside. Transfer to a board; cover and keep warm. Discard the fat from the skillet.
In the same skillet, over medium heat, bring 1/4 cup chicken broth to a boil; stirring the pan juices. Reduce slightly and add to the cream sauce; stir in basil and adjust seasonings to taste.
Meanwhile, bring a large pot of lightly salted water to a boil. Add fettuccine and cook for 8 to 10 minutes or until al dente; drain and rinse.
Transfer the pasta to serving plates; top with chicken and coat with the cream sauce; serve.
Lasagna Rolls
I got this recipe from Good Things Utah. It is delicious, but it takes forever to make, so I doubt I'll be making it often.
Ingredients:
18 lasagna noodles (about 1 pkg), cooked al dente
1 (16 oz.) jar Alfredo sauce
1 (16 oz.) jar Spaghetti sauce
1 packet creamy pesto sauce, prepared with all milk
1/2 cup Parmesan cheese
Filling Ingredients:
1 lb. ground turkey
1/2 large onion, diced
4 slices bacon, chopped
1 (2 lb.) container Ricotta cheese
1/2 box frozen chopped spinach, thawed, squeezed dry
Heaping 1/4 cup sun-dried tomatoes, chopped
1 1/2 cups grated cheese (Mozzarella or Italian blend)
1 large egg, lightly beaten
salt and pepper
garlic powder
Italian seasoning
ground nutmeg
Cook lasagna noodles until al dente. Do not overcook.
Combine chopped bacon and onion in a skillet over medium heat. Saute until onions are translucent. Drain bacon grease.
Add ground turkey to the bacon and onion. Season with salt and pepper to taste, 1/2 tsp. garlic powder, 1/4 tsp. nutmeg, and 1 tsp. Italian seasoning, or to taste. Cook through, and drain any grease
Place meat/onion mixture in large bowl along with remaining filling ingredients. Season with 1/4 tsp. garlic powder, 1/4 tsp. salt, 1/8 tsp. black pepper, and 1/2 tsp. Italian seasoning. Combine thoroughly.
Spoon 1/3 cup filling along entire noodle then roll up. Continue with remaining noodles.
Spread 1/2 the jar of Alfredo sauce on the bottom of a 9 x 13 inch baking pan. Place lasagna rolls, seam side down in the pan. Pour remaining Alfredo sauce, then marinara and finally the pesto sauce atop rolls. Sprinkle with Parmesan cheese.
Bake at 400 degrees for about 20 minutes or until parmesan is golden and lasagna rolls are cooked through.
Ingredients:
18 lasagna noodles (about 1 pkg), cooked al dente
1 (16 oz.) jar Alfredo sauce
1 (16 oz.) jar Spaghetti sauce
1 packet creamy pesto sauce, prepared with all milk
1/2 cup Parmesan cheese
Filling Ingredients:
1 lb. ground turkey
1/2 large onion, diced
4 slices bacon, chopped
1 (2 lb.) container Ricotta cheese
1/2 box frozen chopped spinach, thawed, squeezed dry
Heaping 1/4 cup sun-dried tomatoes, chopped
1 1/2 cups grated cheese (Mozzarella or Italian blend)
1 large egg, lightly beaten
salt and pepper
garlic powder
Italian seasoning
ground nutmeg
Cook lasagna noodles until al dente. Do not overcook.
Combine chopped bacon and onion in a skillet over medium heat. Saute until onions are translucent. Drain bacon grease.
Add ground turkey to the bacon and onion. Season with salt and pepper to taste, 1/2 tsp. garlic powder, 1/4 tsp. nutmeg, and 1 tsp. Italian seasoning, or to taste. Cook through, and drain any grease
Place meat/onion mixture in large bowl along with remaining filling ingredients. Season with 1/4 tsp. garlic powder, 1/4 tsp. salt, 1/8 tsp. black pepper, and 1/2 tsp. Italian seasoning. Combine thoroughly.
Spoon 1/3 cup filling along entire noodle then roll up. Continue with remaining noodles.
Spread 1/2 the jar of Alfredo sauce on the bottom of a 9 x 13 inch baking pan. Place lasagna rolls, seam side down in the pan. Pour remaining Alfredo sauce, then marinara and finally the pesto sauce atop rolls. Sprinkle with Parmesan cheese.
Bake at 400 degrees for about 20 minutes or until parmesan is golden and lasagna rolls are cooked through.
Turos Csusza
1 (16 oz.) package egg noodles
4 slices smoked bacon, cooked and crumbled
2 cups sour cream
1 (12 oz.) container cottage cheese
salt to taste
Preheat oven to 350 degrees. Bring a large pot of lightly-salted water to a boil. Add pasta and cook until al dente, about 8 to 10 minutes; drain well.
Place the drained noodles in a large baking dish. Stir the sour cream into the noodles. Spoon the cottage cheese evenly over the top of the noodle mixture. Sprinkle the crumbled bacon over the top; season with salt.
Bake in preheated oven until the cottage cheese softens, about 10 minutes.
4 slices smoked bacon, cooked and crumbled
2 cups sour cream
1 (12 oz.) container cottage cheese
salt to taste
Preheat oven to 350 degrees. Bring a large pot of lightly-salted water to a boil. Add pasta and cook until al dente, about 8 to 10 minutes; drain well.
Place the drained noodles in a large baking dish. Stir the sour cream into the noodles. Spoon the cottage cheese evenly over the top of the noodle mixture. Sprinkle the crumbled bacon over the top; season with salt.
Bake in preheated oven until the cottage cheese softens, about 10 minutes.
Thursday, May 13, 2010
Guiltless Alfredo Sauce
2 cups milk (not skim) (I used 1%)
1/3 cup (3 oz.) 1/3-less-fat cream cheese
2 Tblsp. flour
1 tsp. salt
1 Tblsp. butter
3 garlic cloves
1 cup grated Parmesan cheese
Toss the milk, cream cheese, flour, and salt in a blender. Process until smooth and set aside.
In a non-stick sauce pan, melt butter on med-high heat and add garlic. Let the garlic saute for about 30 seconds. Then add milk mixture to the pan. Stir constantly for about 3-4 minutes or until it just comes to a simmer. Keep stirring and let it cook for a few minutes more. It should be much thicker now.
When it's nice and thick (it should look almost as thick as a normal alfredo sauce), remove pan from the heat. Add the cheese, stir it up and then cover immediately. Let stand for at least 10 minutes before using. It will continue to thicken upon standing. Also, if you have leftovers in the fridge, the sauce will thicken almost into a solid. Just re-heat and add a little milk and it will be back to normal again.
Serve over pasta, as a dip for breadsticks, as a sauce on pizza, or even mix with pesto for a creamy pesto sauce.
1/3 cup (3 oz.) 1/3-less-fat cream cheese
2 Tblsp. flour
1 tsp. salt
1 Tblsp. butter
3 garlic cloves
1 cup grated Parmesan cheese
Toss the milk, cream cheese, flour, and salt in a blender. Process until smooth and set aside.
In a non-stick sauce pan, melt butter on med-high heat and add garlic. Let the garlic saute for about 30 seconds. Then add milk mixture to the pan. Stir constantly for about 3-4 minutes or until it just comes to a simmer. Keep stirring and let it cook for a few minutes more. It should be much thicker now.
When it's nice and thick (it should look almost as thick as a normal alfredo sauce), remove pan from the heat. Add the cheese, stir it up and then cover immediately. Let stand for at least 10 minutes before using. It will continue to thicken upon standing. Also, if you have leftovers in the fridge, the sauce will thicken almost into a solid. Just re-heat and add a little milk and it will be back to normal again.
Serve over pasta, as a dip for breadsticks, as a sauce on pizza, or even mix with pesto for a creamy pesto sauce.
Honey Mustard Chicken (copycat Outback's Alice Springs Chicken)
Marinade:
1/2 cup Honey Dijon Mustard
1/2 cup honey
1/2 tsp. oil
1/2 tsp. lemon juice
Mix ingredients together and pour 1/2 - 2/3 of sauce over the chicken. Cover and chill for 2 hours.
3 large (or 4 small) boneless skinless chicken breasts
1 Tblsp. oil
2 cups sliced mushrooms
2 Tblsp. butter
salt, pepper, and paprika
4 pieces cooked bacon - halved
1 cup shredded colby jack cheese
1 cup shredded cheddar cheese
Preheat oven to 375 degrees. Sear chicken on stove in oil for 3-4 minutes. Remove from heat. Saute mushrooms in butter in another pan.
Divide the marinade into two separate bowls, saving one bowl for dipping sauce. Brush each breast with the other half of reserved marinade. Season with salt, pepper, and paprika. Put two halves of bacon on each chicken breast. put on mushrooms, then sprinkle cheese on top. Bake for 20-25 minutes.
1/2 cup Honey Dijon Mustard
1/2 cup honey
1/2 tsp. oil
1/2 tsp. lemon juice
Mix ingredients together and pour 1/2 - 2/3 of sauce over the chicken. Cover and chill for 2 hours.
3 large (or 4 small) boneless skinless chicken breasts
1 Tblsp. oil
2 cups sliced mushrooms
2 Tblsp. butter
salt, pepper, and paprika
4 pieces cooked bacon - halved
1 cup shredded colby jack cheese
1 cup shredded cheddar cheese
Preheat oven to 375 degrees. Sear chicken on stove in oil for 3-4 minutes. Remove from heat. Saute mushrooms in butter in another pan.
Divide the marinade into two separate bowls, saving one bowl for dipping sauce. Brush each breast with the other half of reserved marinade. Season with salt, pepper, and paprika. Put two halves of bacon on each chicken breast. put on mushrooms, then sprinkle cheese on top. Bake for 20-25 minutes.
Saturday, April 17, 2010
Cashew Chicken
Next time I'm going to try doubling the sauce so there's more to put over the rice.
2 lbs. boneless, skinless chicken thigh tenders
1/4 cup all purpose flour
1/2 tsp. black pepper
1 Tblsp. canola oil
1/4 cup soy sauce
2 Tblsp. rice vinegar
2 Tblsp. ketchup
1 Tblsp. brown sugar
1 clove garlic, minced
1/2 tsp. grated fresh ginger
1/4 tsp. red pepper flakes (less for less spice)
1/2 cup cashews
Combine flour and pepper in resealable food storage bag. Add chicken. Shake to coat with flour mixture. Heat oil in skillet over med-high heat. Brown chicken about 2 minutes on each side. Place chicken in slow cooker. Combine soy sauce, vinegar, ketchup, sugar, garlic, ginger, and pepper flakes in small bowl; pour over chicken. Cook on low for 3 to 4 hours. Add cashews and stir. Serve over rice.
This recipe is a lot like the shoy-u chicken recipe, but for the slow cooker.
2 lbs. boneless, skinless chicken thigh tenders
1/4 cup all purpose flour
1/2 tsp. black pepper
1 Tblsp. canola oil
1/4 cup soy sauce
2 Tblsp. rice vinegar
2 Tblsp. ketchup
1 Tblsp. brown sugar
1 clove garlic, minced
1/2 tsp. grated fresh ginger
1/4 tsp. red pepper flakes (less for less spice)
1/2 cup cashews
Combine flour and pepper in resealable food storage bag. Add chicken. Shake to coat with flour mixture. Heat oil in skillet over med-high heat. Brown chicken about 2 minutes on each side. Place chicken in slow cooker. Combine soy sauce, vinegar, ketchup, sugar, garlic, ginger, and pepper flakes in small bowl; pour over chicken. Cook on low for 3 to 4 hours. Add cashews and stir. Serve over rice.
This recipe is a lot like the shoy-u chicken recipe, but for the slow cooker.
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