Recipe from AllRecipes.com
4 skinless, boneless chicken breasts
salt and pepper to taste
3/4 pound fresh mushrooms, sliced
2 tablespoons all-purpose flour
2 tablespoons olive oil
6 cloves garlic
1/4 cup balsamic vinegar
3/4 cup chicken broth
1 bay leaf
1/4 teaspoon dried thyme
1 tablespoon butter
Season the chicken with salt and pepper. Rinse the mushrooms and pat dry. Season the flour with salt and pepper and dredge the chicken breasts in the flour mixture. Heat oil in a skillet over medium high heat and saute the chicken until it is nicely browned on one side (about 3 minutes).
Add the garlic. Turn the chicken breasts and scatter the mushrooms over them. Continue frying, shaking the skillet and stirring the mushrooms. Cook for about 3 minutes, then add the vinegar, broth, bay leaf and thyme. Cover tightly and simmer over medium low heat for 10 minutes, turning occasionally.
Transfer the chicken to a warm serving platter and cover with foil. Set aside. Continue simmering the sauce, uncovered, over medium high heat for about 7 minutes. Swirl in the butter or margarine and discard the bay leaf. Pour this mushroom sauce mixture over the chicken and serve.
Monday, October 19, 2009
Wednesday, October 14, 2009
Luscious Vegetable Curry
Recipe from Parade
3 Tablespoon olive oil
1 onion, diced
1 green bell pepper, seeded, cored and diced
1 Tablespoon finely minced garlic
2 Tablespoons curry powder
2 cups chopped canned Italian plum tomatoes, drained
2 cups vegetable or chicken broth
3 Tablespoons mango chutney, chopped
4 carrots, halved lengthwise and cut into 1 inch pieces
2 Idaho potatoes, peeled and diced
1 cauliflower, trimmed and cut into small florets
2 Tablespoons honey
1 cinnamon stick
1 can chickpeas, rinsed and drained
3 Tablespoons currants
Salt and pepper to taste
1/4 cup chopped fresh flat-leaf parsley
Cooked white (or brown) rice, for serving
Heat the olive oil in a large, heavy pot over low heat. Add the onion, bell pepper and garlic; cook, stirring occasionally, until soft and translucent, about 10 minutes.
Sprinkle with the curry powder and cook, stirring, for the flavor to mellow, about 1 minute.
Ad the chopped tomatoes, broth, chutney, carrots, potatoes, cauliflower, honey and cinnamon stick. Bring to a boil, reduce heat to a simmer and cook, uncovered, until the vegetables are tender, about 20 minutes.
Stir in the chickpeas, currants, salt and pepper, then cook for 5 minutes longer.
Just before serving, remove the cinnamon stick and stir in the parsley. Serve in shallow bowls over rice.
3 Tablespoon olive oil
1 onion, diced
1 green bell pepper, seeded, cored and diced
1 Tablespoon finely minced garlic
2 Tablespoons curry powder
2 cups chopped canned Italian plum tomatoes, drained
2 cups vegetable or chicken broth
3 Tablespoons mango chutney, chopped
4 carrots, halved lengthwise and cut into 1 inch pieces
2 Idaho potatoes, peeled and diced
1 cauliflower, trimmed and cut into small florets
2 Tablespoons honey
1 cinnamon stick
1 can chickpeas, rinsed and drained
3 Tablespoons currants
Salt and pepper to taste
1/4 cup chopped fresh flat-leaf parsley
Cooked white (or brown) rice, for serving
Heat the olive oil in a large, heavy pot over low heat. Add the onion, bell pepper and garlic; cook, stirring occasionally, until soft and translucent, about 10 minutes.
Sprinkle with the curry powder and cook, stirring, for the flavor to mellow, about 1 minute.
Ad the chopped tomatoes, broth, chutney, carrots, potatoes, cauliflower, honey and cinnamon stick. Bring to a boil, reduce heat to a simmer and cook, uncovered, until the vegetables are tender, about 20 minutes.
Stir in the chickpeas, currants, salt and pepper, then cook for 5 minutes longer.
Just before serving, remove the cinnamon stick and stir in the parsley. Serve in shallow bowls over rice.
Wednesday, September 30, 2009
Pumpkin Turkey Chili
Recipe from AllRecipes.com
1 tablespoon vegetable oil
1 cup chopped onion
1/2 cup chopped green bell pepper
1/2 cup chopped yellow bell pepper
1 clove garlic, minced
1 pound ground turkey
1 (14.5 ounce) can diced tomatoes
2 cups pumpkin puree*
1 1/2 tablespoons chili powder
1/2 teaspoon ground black pepper
1 dash of salt
1/2 cup shredded Cheddar cheese
1/2 cup sour cream
Heat the oil in a large skillet over medium heat, and saute the onion, green bell pepper, yellow bell pepper, and garlic until tender. Stir in the turkey, and cook until evenly brown. Drain, and mix in tomatoes and pumpkin. Season with chili powder, pepper, and salt. Reduce heat to low, cover, and simmer 20 minutes. Serve topped with Cheddar cheese and sour cream.
*Because I used fresh tomatoes that I diced myself, the chili became runnier than I expected, so I added extra pumpkin puree to keep it creamy.
1 tablespoon vegetable oil
1 cup chopped onion
1/2 cup chopped green bell pepper
1/2 cup chopped yellow bell pepper
1 clove garlic, minced
1 pound ground turkey
1 (14.5 ounce) can diced tomatoes
2 cups pumpkin puree*
1 1/2 tablespoons chili powder
1/2 teaspoon ground black pepper
1 dash of salt
1/2 cup shredded Cheddar cheese
1/2 cup sour cream
Heat the oil in a large skillet over medium heat, and saute the onion, green bell pepper, yellow bell pepper, and garlic until tender. Stir in the turkey, and cook until evenly brown. Drain, and mix in tomatoes and pumpkin. Season with chili powder, pepper, and salt. Reduce heat to low, cover, and simmer 20 minutes. Serve topped with Cheddar cheese and sour cream.
*Because I used fresh tomatoes that I diced myself, the chili became runnier than I expected, so I added extra pumpkin puree to keep it creamy.
Tuesday, September 29, 2009
Brownie Chocolate Chip Cheesecake
Recipe from Katelyn Jacobs
1 (19.8/21.5 ounce) package of fudge brownie mix--preferably Ghiradelli Brownie Mix
3 (8 ounce) packages of cream cheese, softened
1 (14 ounce) can of sweetened condensed milk
3 eggs
2 teaspoons vanilla extract
1/2 package of semi sweet chocolate chips
Garnish:
mini chocolate chips
whipped cream
Preheat oven to 350. Grease bottom only of 9 inch springform pan. Prepare brownie mix as package directs for chewy brownies. Spread evenly in prepared pan. Underbake the brownie mixture. (It will go back in the oven again.)
Meanwhile, in a large mixing bowl, beat cream cheese until fluffy. Gradually beat in the sweetened condensed milk. Add beaten eggs and vanilla. Mix well. Stir in the chocolate chips (not mini ones yet).
Put into prepared pan on top of brownie mixture. Reduce oven temperature to 300. Bake for approximately 50 minutes or until center is set. Cool. Chill. Remove sides of springform pan and place on platter. Garnish with whipped topping and sprinkle with mini chocolate chips.
Serves 12
1 (19.8/21.5 ounce) package of fudge brownie mix--preferably Ghiradelli Brownie Mix
3 (8 ounce) packages of cream cheese, softened
1 (14 ounce) can of sweetened condensed milk
3 eggs
2 teaspoons vanilla extract
1/2 package of semi sweet chocolate chips
Garnish:
mini chocolate chips
whipped cream
Preheat oven to 350. Grease bottom only of 9 inch springform pan. Prepare brownie mix as package directs for chewy brownies. Spread evenly in prepared pan. Underbake the brownie mixture. (It will go back in the oven again.)
Meanwhile, in a large mixing bowl, beat cream cheese until fluffy. Gradually beat in the sweetened condensed milk. Add beaten eggs and vanilla. Mix well. Stir in the chocolate chips (not mini ones yet).
Put into prepared pan on top of brownie mixture. Reduce oven temperature to 300. Bake for approximately 50 minutes or until center is set. Cool. Chill. Remove sides of springform pan and place on platter. Garnish with whipped topping and sprinkle with mini chocolate chips.
Serves 12
Monday, September 28, 2009
Amish Friendship Bread
Important note: Don't use metal spoons or equipment. Do not refrigerate. Do not bake in conventional oven. If air gets in the bag, let it out. It is normal for batter to rise, bubble and ferment.
Day 1: do nothing (this is the day you received the batter)
Day 2: mush the bag
Day 3: mush the bag
Day 4: mush the bag
Day 5: mush the bag
Day 6: Add to the bag: 1 cup flour, 1 cup sugar, 1 cup milk--then mush the bag
Day 7: mush the bag
Day 8: mush the bag
Day 9: mush the bag
Day 10: follow the instructions below
1. Pour the entire contents of the bag into a non metal bowl.
2. Add 1 1/2 cup flour, 1 1/2 cup sugar and 1 1/2 cup milk.
3. Measure out four separate batters of 1 cup each into 4 1-gallon freezer bags. Keep a starter mix for yourself and give the other three bags to friends along with a copy of the recipe. (Should this not be passed on to a friend on the first day, be certain to tell them which day the bag is at when presented to them. It is helpful to mark the bag).
4. Preheat oven to 325.
5. To the remaining batter (1 1/3 cup left) in the bowl, add:
3 eggs
1 cup oil
1/2 cup milk
2 cups flour
1 cup sugar
1 1/2 teaspoon baking powder
2 teaspoons cinnamon
1/2 teaspoon baking soda
1 large box instant vanilla pudding
1/2 teaspoon salt
1/2 teaspoon vanilla
6. Grease two large loaf pans and mix additional 1/2 cup sugar and 1 1/2 teaspoon cinnamon. Dust the greased pan with half the mixture.
7. Pour the batter evenly into the two loaf pans and sprinkle the remaining sugar mixture over the top.
8. Bake 1 hour. Cool until bread loosen from the pan evenly (about 10 minutes). Turn out onto serving dish. Serve warm or cool.
If you keep the starter for yourself, you will be baking every 10 days. The bread is very good and makes a great gift.
Day 1: do nothing (this is the day you received the batter)
Day 2: mush the bag
Day 3: mush the bag
Day 4: mush the bag
Day 5: mush the bag
Day 6: Add to the bag: 1 cup flour, 1 cup sugar, 1 cup milk--then mush the bag
Day 7: mush the bag
Day 8: mush the bag
Day 9: mush the bag
Day 10: follow the instructions below
1. Pour the entire contents of the bag into a non metal bowl.
2. Add 1 1/2 cup flour, 1 1/2 cup sugar and 1 1/2 cup milk.
3. Measure out four separate batters of 1 cup each into 4 1-gallon freezer bags. Keep a starter mix for yourself and give the other three bags to friends along with a copy of the recipe. (Should this not be passed on to a friend on the first day, be certain to tell them which day the bag is at when presented to them. It is helpful to mark the bag).
4. Preheat oven to 325.
5. To the remaining batter (1 1/3 cup left) in the bowl, add:
3 eggs
1 cup oil
1/2 cup milk
2 cups flour
1 cup sugar
1 1/2 teaspoon baking powder
2 teaspoons cinnamon
1/2 teaspoon baking soda
1 large box instant vanilla pudding
1/2 teaspoon salt
1/2 teaspoon vanilla
6. Grease two large loaf pans and mix additional 1/2 cup sugar and 1 1/2 teaspoon cinnamon. Dust the greased pan with half the mixture.
7. Pour the batter evenly into the two loaf pans and sprinkle the remaining sugar mixture over the top.
8. Bake 1 hour. Cool until bread loosen from the pan evenly (about 10 minutes). Turn out onto serving dish. Serve warm or cool.
If you keep the starter for yourself, you will be baking every 10 days. The bread is very good and makes a great gift.
Classic Sour Cream-Banana Bread
Recipe from Kraftfoods.com
1/4 cup (1/2 stick) butter, softened
1 cup sugar
1 cup mashed fully ripe bananas (about 3)
1 cup sour cream
2 eggs
2 1/4 cups flour
1 1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 cup chopped walnuts
Heat oven to 350. Beat butter and sugar in large bowl with mixer until well blended. Add bananas, sour cream and eggs; mix well. Add combined dry ingredients; mix until moistened. Stir in nuts.
Mix 2 tablespoons sugar and 1/4 teaspoon ground cinnamon. Dust greased 9 x 5 inch loaf pan with 1/2 of the sugar mixture. Pour batter into pan, sprinkle with remaining sugar mixture.
Bake 1 hour or until toothpick inserted in center comes out clean. Cool 5 minutes; remove from pan to wire rack. Cool completely before slicing to serve. Refrigerate leftovers.
1/4 cup (1/2 stick) butter, softened
1 cup sugar
1 cup mashed fully ripe bananas (about 3)
1 cup sour cream
2 eggs
2 1/4 cups flour
1 1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 cup chopped walnuts
Heat oven to 350. Beat butter and sugar in large bowl with mixer until well blended. Add bananas, sour cream and eggs; mix well. Add combined dry ingredients; mix until moistened. Stir in nuts.
Mix 2 tablespoons sugar and 1/4 teaspoon ground cinnamon. Dust greased 9 x 5 inch loaf pan with 1/2 of the sugar mixture. Pour batter into pan, sprinkle with remaining sugar mixture.
Bake 1 hour or until toothpick inserted in center comes out clean. Cool 5 minutes; remove from pan to wire rack. Cool completely before slicing to serve. Refrigerate leftovers.
Classic Beef Chili
Recipe from Weight Watchers Flex Points (Week 6)
1 lb lean ground beef
2 garlic cloves, finely chopped
2 tablespoons chili powder
1 teaspoon ground cumin
1 can (28 ounces) crushed tomatoes
1 can (15 ounces) red kidney beans, rinsed and drained
1 sweet onion, chopped
1/4 cup canned diced chilies
2 tablespoons tomato paste
Oregano for garnish
In large nonstick skillet, cook beef and garlic over medium heat, stirring with a wooden spoon to break up meat, until browned; drain. Add chili powder and cumin; stir to combine.
Combine tomatoes, beans, onion, chilies, and tomato paste in slow cooker; stir in beef mixture. Cover and cook on high until the flavors are blended. 4-5 hours. Serve garnished with oregano.
1 lb lean ground beef
2 garlic cloves, finely chopped
2 tablespoons chili powder
1 teaspoon ground cumin
1 can (28 ounces) crushed tomatoes
1 can (15 ounces) red kidney beans, rinsed and drained
1 sweet onion, chopped
1/4 cup canned diced chilies
2 tablespoons tomato paste
Oregano for garnish
In large nonstick skillet, cook beef and garlic over medium heat, stirring with a wooden spoon to break up meat, until browned; drain. Add chili powder and cumin; stir to combine.
Combine tomatoes, beans, onion, chilies, and tomato paste in slow cooker; stir in beef mixture. Cover and cook on high until the flavors are blended. 4-5 hours. Serve garnished with oregano.
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