Creamy Chicken and Wild Rice Casserole - Better Homes and Gardens Casserole Issue
1 6 oz package of long grain and wild rice mix
1 medium onion, chopped
1 celery stock, chopped
2 Tablespoons of butter
1 10.5 oz can chicken with wild rice or cream of chicken soup
1/2 cup sour cream
1/3 cup white wine or chicken broth
2 Tablespoons fresh basil or 1/2 teaspoon dried basil
2 cups shredded chicken
1/3 cup Parmesan cheese
Prepare rice according to package instructions.
Cook celery and onion in butter over medium heat until softened. Add soup, sour cream, stock/wine, and basil. Add prepared rice and cooked chicken.
Transfer into ungreased 2-quart casserole dish. Top with cheese and bake for 35 minutes at 350 degrees.
*I added a bit of ham because I was a 1/2 cup short on chicken. (2 cups is about 3 chicken breasts depending on their size.) I also added some panko to make the top more crispy.
Serve with green beans and croissants!
Wednesday, January 27, 2010
Wednesday, January 20, 2010
Chicken Curry
1 red pepper
1 medium onion
1 garlic clove
1 small apple
1 large chicken breast
2 large carrots
2 tsp curry power
½ tsp chili powder
1 tsp cumin
1 pinch red pepper flakes
1 cup milk
Chop all vegetable to similar size and place in crock pot. Cover with spices and then chicken breast on top. Add milk and cook for 3 hours on high. Or place all into pan and cook over medium high heat until caramelized and tender. Serve with rice
1 red pepper
1 medium onion
1 garlic clove
1 small apple
1 large chicken breast
2 large carrots
2 tsp curry power
½ tsp chili powder
1 tsp cumin
1 pinch red pepper flakes
1 cup milk
Chop all vegetable to similar size and place in crock pot. Cover with spices and then chicken breast on top. Add milk and cook for 3 hours on high. Or place all into pan and cook over medium high heat until caramelized and tender. Serve with rice
Golden Caramels
recipe from Martha Stewart
makes 150
* 4 cups heavy cream
* 1 cup sweetened condensed milk
* 4 cups light corn syrup
* 4 cups sugar
* 1 teaspoon salt
* 1/2 pound (2 sticks) unsalted butter, cut into 16 pieces
* 1 tablespoon plus 1 teaspoon pure vanilla extract
* Vegetable-oil cooking spray
1. Spray an 11 3/4-by-16 1/2-inch baking pan (this is a half-sheet pan) with vegetable-oil spray. Set aside in a spot where it will not be moved. In a 2-quart saucepan, combine cream and sweetened condensed milk; set aside.
2. In a heavy 6- to 8-quart saucepan, combine corn syrup, 1 cup water, sugar, and salt. Clip on candy thermometer. Over high heat, cook until sugar is dissolved, stirring with a wooden spoon, 8 to 12 minutes. Brush down sides of pan with a pastry brush dipped in water to remove any sugar crystals.
3. Stop stirring, reduce heat to medium, and bring to a boil. Cook, without stirring, until temperature reaches 250 degrees (hard-ball stage), 45 to 60 minutes. Meanwhile, cook cream mixture over low heat until it is just warm. Do not boil. When sugar reaches 250 degrees. slowly stir in butter and warmed cream mixture, keeping mixture boiling at all times. Stirring constantly, cook over medium heat until thermometer reaches 244 degrees (firm-ball stage), 55 to 75 minutes. Stir in vanilla. Immediately pour into prepared pan without scraping pot. Let stand uncovered at room temperature for 24 hours without moving.
4. To cut, spray a large cutting board generously with vegetable-oil spray. Unmold caramel from pan onto sprayed surface. Cut into 1-by-1 1/4-inch pieces, or other shapes. Wrap each in cellophane or waxed paper.
recipe from Martha Stewart
makes 150
* 4 cups heavy cream
* 1 cup sweetened condensed milk
* 4 cups light corn syrup
* 4 cups sugar
* 1 teaspoon salt
* 1/2 pound (2 sticks) unsalted butter, cut into 16 pieces
* 1 tablespoon plus 1 teaspoon pure vanilla extract
* Vegetable-oil cooking spray
1. Spray an 11 3/4-by-16 1/2-inch baking pan (this is a half-sheet pan) with vegetable-oil spray. Set aside in a spot where it will not be moved. In a 2-quart saucepan, combine cream and sweetened condensed milk; set aside.
2. In a heavy 6- to 8-quart saucepan, combine corn syrup, 1 cup water, sugar, and salt. Clip on candy thermometer. Over high heat, cook until sugar is dissolved, stirring with a wooden spoon, 8 to 12 minutes. Brush down sides of pan with a pastry brush dipped in water to remove any sugar crystals.
3. Stop stirring, reduce heat to medium, and bring to a boil. Cook, without stirring, until temperature reaches 250 degrees (hard-ball stage), 45 to 60 minutes. Meanwhile, cook cream mixture over low heat until it is just warm. Do not boil. When sugar reaches 250 degrees. slowly stir in butter and warmed cream mixture, keeping mixture boiling at all times. Stirring constantly, cook over medium heat until thermometer reaches 244 degrees (firm-ball stage), 55 to 75 minutes. Stir in vanilla. Immediately pour into prepared pan without scraping pot. Let stand uncovered at room temperature for 24 hours without moving.
4. To cut, spray a large cutting board generously with vegetable-oil spray. Unmold caramel from pan onto sprayed surface. Cut into 1-by-1 1/4-inch pieces, or other shapes. Wrap each in cellophane or waxed paper.
Cookies
BEST COOKIES EVER
1 cup butter
1/4 cup sugar
3/4 cup brown sugar
2 eggs
1 tsp. vanilla
5.6 ounce (the big box) vanilla instant pudding mix
2 1/4 cup flour
1 tsp. baking soda
1/2 bag semi-sweet chocolate chips
1/2 bag milk chocolate chips
1 cup butter
1/4 cup sugar
3/4 cup brown sugar
2 eggs
1 tsp. vanilla
5.6 ounce (the big box) vanilla instant pudding mix
2 1/4 cup flour
1 tsp. baking soda
1/2 bag semi-sweet chocolate chips
1/2 bag milk chocolate chips
Decided
I recently decided to start a blog with recipes and some of the crafts I have been working on. Of course my sister-in-law will also be contributing and hopefully we'll get a link to our etsy site as well!
Spicy Pork Chops with Mango Lime Salsa
1 mango - small diced
2 plum tomatoes
1/4 cup red onion, fine diced
2 scallions (white and green parts)
3/4 cup loosely packed cilantro
1/4 cup fresh orange juice
2 Tbs. fresh lime juice
1/2 tsp tabasco or hot sauce
salt and pepper to taste
1 Tbs. peanut or canola oil
Chops:
1 Tbs. cumin seeds
1 Tbs freshly cracked coriander seeds (I used the spice jar to crush them, it's way easy)
1 Tbs ground dried chili powder
1 Tbs salt
4 bone in center cut pork chops (1-1 1/2 inches thick)
2 Tbs. olive oil
Make the salsa, combine all ingredients and drizzle with oil and salt and pepper.
Combine all the spices in a small bowl. Pat the pork chops with a paper towel to dry them, and then rub the spice mixture over all the surfaces.
Heat skillet over medium heat with olive oil, when pan is hot, add chops. Cook about 9 minutes, flipping once during the cooking process. Let rest for at least 5 minutes after cooking, serve with salsa!
Easy Salmon Cakes
Sauce:
1 lime
1/2 cup fat free mayonnaise
1/4 cup fat free sour cream
Salmon Cakes:
2 cans (6 oz) skinless/boneless pink salmon packed in water, drained and flaked
1/4 cup finely chopped red bell pepper
1/4 cup thinly sliced green onion (white and green parts)
1 Tablespoon snipped fresh cilantro
3/4 cup dried unseasoned bread crumbs
1/3 cup fat free mayonnaise
1 egg white
Instructions:
1. Zest lime into small bowl for the sauce, then squeeze 2 teaspoons of sauce into the bowl. Add mayo and sour cream, mix well, cover and refrigerate until ready to serve.
2. Combine bell pepper, green onions, cilantro, 1/2 cup bread crumbs, mayo, egg white and salmon. Mix well.
3. Sprinkle remaining bread crumbs onto plate. Form salmon cakes from mixture and turn in remaining crumbs to form an even coat.
4. Heat skillet over medium heat until hot, cook salmon cakes 6-8 minutes or until golden brown, turn once half way through cook time.
Serve with sauce and enjoy!
Lots of Fat way:
I don't use low-fat anything, I also added 1/2 an onion and sauteed all the veggies before I added them to the mixture. I also used italian style bread crumbs and skipped the cilantro because I personally am not a fan. Really easy and even my husband liked it, and he hates fish!
Spicy Pork Chops with Mango Lime Salsa
Salsa:
1 mango - small diced
2 plum tomatoes
1/4 cup red onion, fine diced
2 scallions (white and green parts)
3/4 cup loosely packed cilantro
1/4 cup fresh orange juice
2 Tbs. fresh lime juice
1/2 tsp tabasco or hot sauce
salt and pepper to taste
1 Tbs. peanut or canola oil
Chops:
1 Tbs. cumin seeds
1 Tbs freshly cracked coriander seeds (I used the spice jar to crush them, it's way easy)
1 Tbs ground dried chili powder
1 Tbs salt
4 bone in center cut pork chops (1-1 1/2 inches thick)
2 Tbs. olive oil
Make the salsa, combine all ingredients and drizzle with oil and salt and pepper.
Combine all the spices in a small bowl. Pat the pork chops with a paper towel to dry them, and then rub the spice mixture over all the surfaces.
Heat skillet over medium heat with olive oil, when pan is hot, add chops. Cook about 9 minutes, flipping once during the cooking process. Let rest for at least 5 minutes after cooking, serve with salsa!
Easy Salmon Cakes
Low Fat Version - 100 calories for 2 cakes and 2 teaspoons of sauce!
Sauce:
1 lime
1/2 cup fat free mayonnaise
1/4 cup fat free sour cream
Salmon Cakes:
2 cans (6 oz) skinless/boneless pink salmon packed in water, drained and flaked
1/4 cup finely chopped red bell pepper
1/4 cup thinly sliced green onion (white and green parts)
1 Tablespoon snipped fresh cilantro
3/4 cup dried unseasoned bread crumbs
1/3 cup fat free mayonnaise
1 egg white
Instructions:
1. Zest lime into small bowl for the sauce, then squeeze 2 teaspoons of sauce into the bowl. Add mayo and sour cream, mix well, cover and refrigerate until ready to serve.
2. Combine bell pepper, green onions, cilantro, 1/2 cup bread crumbs, mayo, egg white and salmon. Mix well.
3. Sprinkle remaining bread crumbs onto plate. Form salmon cakes from mixture and turn in remaining crumbs to form an even coat.
4. Heat skillet over medium heat until hot, cook salmon cakes 6-8 minutes or until golden brown, turn once half way through cook time.
Serve with sauce and enjoy!
Lots of Fat way:
I don't use low-fat anything, I also added 1/2 an onion and sauteed all the veggies before I added them to the mixture. I also used italian style bread crumbs and skipped the cilantro because I personally am not a fan. Really easy and even my husband liked it, and he hates fish!
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