This is out of the TOH Healthy Cooking Mag...April/May 2010
When I made it, I used rotini as I am not a big fan of rigatoni. It's a little like the Bacon Pasta that I posted earlier but it's not exactly like it. The asparagus is a real treat if you like asparagus. Even my kids gobbled up this meal!
1 16 oz pkg rigatoni pasta (I used rotini)
1 lb fresh asparagus, trimmed and chopped into bite sized pieces
8 strips of bacon ( I used 12)
1 clove of garlic, minced ( I used two)
2 tbsp butter
1 tbsp olive oil
2/3 c half and half
1/2 c shredded part skim mozzarella cheese ( I used fat full)
1/2 tsp salt
1/4 c grated Parmigiano-Reggiano cheese ( I used fresh grated parmesan)
1/4 c minced fresh parsley ( I didn't do this)
Cook noodles according to package directions.
Meanwhile in a dutch oven or large pot, bring 2 cups of water to a boil. Add asparagus; cover and boil for 3 minutes. Drain and immediately place in ice water for 2-3 minutes. Drain and pat dry.
In the dutch oven, fry the bacon until crisp. Drain and crumble.
Making sure the pan is not so hot that it will burn the butter, drain bacon grease from pan, add butter and oil. Saute garlic until tender. Stir in cream. Bring to boil, reduce heat and simmer for 3-4 minutes. Cream will thicken slightly.
Stir in mozzarella cheese just until melted; then add drained pasta. Stir in salt, asparagus and bacon.
Sprinkle with Parmigiano-Reggiano cheese and parsley. Serve.
Makes 8 servings.
Monday, March 22, 2010
Monday, March 15, 2010
Garlic Cheese Bread
This recipe is from the blog The Pioneer Woman Cooks and is to DIE FOR!
Ingredients
3-½ cups Grated Cheddar Cheese
¾ cups Monterey Jack Cheese, Grated
½ cups Grated Parmesan Cheese
½ cups (real) Mayonnaise
4 whole Green Onions, White And Light Green Parts Minced
1 dash Salt
1 loaf Crusty French Bread
1 stick Butter
4 cloves Garlic, Finely Minced
Preparation Instructions
Mix cheeses with the mayonnaise and the green onions. Add dash of salt to taste and set aside or keep in fridge until you need it.
Cut loaf of bread in half, then each half into half again.
Working 1/4 loaf at a time, melt 2 tablespoons butter in a skillet and add 1/4 of the minced garlic. Place 1 of the 1/4 loaves face down in the skillet, swirling it to soak up the butter and garlic. Allow bread to toast in the skillet, removing garlic if it starts to get too brown.
Repeat with remaining butter, garlic, and bread.
Spread cheese mixture on warm loaves and bake in a 425 degree oven until cheese is hot and bubbly, about 10 minutes.
Slice and serve.
You won't regret the taste but you may regret the calories...but sometimes you just have to do it!
Ingredients
3-½ cups Grated Cheddar Cheese
¾ cups Monterey Jack Cheese, Grated
½ cups Grated Parmesan Cheese
½ cups (real) Mayonnaise
4 whole Green Onions, White And Light Green Parts Minced
1 dash Salt
1 loaf Crusty French Bread
1 stick Butter
4 cloves Garlic, Finely Minced
Preparation Instructions
Mix cheeses with the mayonnaise and the green onions. Add dash of salt to taste and set aside or keep in fridge until you need it.
Cut loaf of bread in half, then each half into half again.
Working 1/4 loaf at a time, melt 2 tablespoons butter in a skillet and add 1/4 of the minced garlic. Place 1 of the 1/4 loaves face down in the skillet, swirling it to soak up the butter and garlic. Allow bread to toast in the skillet, removing garlic if it starts to get too brown.
Repeat with remaining butter, garlic, and bread.
Spread cheese mixture on warm loaves and bake in a 425 degree oven until cheese is hot and bubbly, about 10 minutes.
Slice and serve.
You won't regret the taste but you may regret the calories...but sometimes you just have to do it!
Thursday, March 11, 2010
Pecan Sandies
Yummy shortbread type cookie...so light they "melt in your mouth"
Ingredients
1 cup butter, softened
1 cup shortening
1 cup sugar
1 cup powdered sugar, sifted
2 eggs
1 teaspoon vanilla extract
4 cups flour
1 teaspoon baking soda
1 teaspoon cream of tartar
1 teaspoon salt
2 cups chopped pecans
For rolling dough in:
1/2 cup granulated sugar
Directions
Preheat oven to 375 degrees.
In a large bowl, cream together the butter, shortening, and sugars until smooth.
Beat in eggs one at a time. Add vanilla. Stir until blended.
Combine flour, baking soda, cream of tartar and salt. Stir into the creamed mixture. Mix until completely blended.
Mix in the pecans.
Roll dough into 1 inch balls and roll each ball in reserved white sugar. Place cookies 2 inches apart onto ungreased cookie sheet.
Bake for 11 to 13 minutes in the preheated oven, or until the edges are golden. Remove from cookies sheet to cool on wire racks.
Ingredients
1 cup butter, softened
1 cup shortening
1 cup sugar
1 cup powdered sugar, sifted
2 eggs
1 teaspoon vanilla extract
4 cups flour
1 teaspoon baking soda
1 teaspoon cream of tartar
1 teaspoon salt
2 cups chopped pecans
For rolling dough in:
1/2 cup granulated sugar
Directions
Preheat oven to 375 degrees.
In a large bowl, cream together the butter, shortening, and sugars until smooth.
Beat in eggs one at a time. Add vanilla. Stir until blended.
Combine flour, baking soda, cream of tartar and salt. Stir into the creamed mixture. Mix until completely blended.
Mix in the pecans.
Roll dough into 1 inch balls and roll each ball in reserved white sugar. Place cookies 2 inches apart onto ungreased cookie sheet.
Bake for 11 to 13 minutes in the preheated oven, or until the edges are golden. Remove from cookies sheet to cool on wire racks.
Tuesday, March 9, 2010
Crock Pot Whole Chicken
SERVES 4
Ingredients
4 teaspoons salt
2 teaspoons paprika
1 teaspoon cayenne pepper
1 teaspoon onion powder
1 teaspoon thyme
1 teaspoon black pepper
1/2 teaspoon garlic powder
1 large roasting chicken
1 cup onion, chopped
Directions
In a small bowl, combine salt, paprika, cayenne, onion powder, thyme, pepper, and garlic powder.
Remove any giblets from chicken and rinse chicken well.
Pat chicken dry and rub spice mixture onto the chicken getting under the skin where you can.
Place in resealable plastic bag and refrigerate overnight. (can be skipped if you are in a hurry).
When ready to cook, put chopped onion in bottom of crock pot and place chicken on top.
Cook on low 4-8 hours.
Ingredients
4 teaspoons salt
2 teaspoons paprika
1 teaspoon cayenne pepper
1 teaspoon onion powder
1 teaspoon thyme
1 teaspoon black pepper
1/2 teaspoon garlic powder
1 large roasting chicken
1 cup onion, chopped
Directions
In a small bowl, combine salt, paprika, cayenne, onion powder, thyme, pepper, and garlic powder.
Remove any giblets from chicken and rinse chicken well.
Pat chicken dry and rub spice mixture onto the chicken getting under the skin where you can.
Place in resealable plastic bag and refrigerate overnight. (can be skipped if you are in a hurry).
When ready to cook, put chopped onion in bottom of crock pot and place chicken on top.
Cook on low 4-8 hours.
Copycat Romano's Macaroni Grill Rosemary Bread
This is a super easy...super tasty bread!
2 loaves
Ingredients
1 tablespoon yeast
1 tablespoon sugar
1 cup warm water
2 1/2 cups flour
1 teaspoon salt
1 tablespoon dried rosemary (or 2 tbsp fresh)
2 tablespoons butter
kosher salt or a sea salt grinder
Directions
Place yeast, sugar and water in large bowl or bowl or a stand mixer or food processor and allow mixture to become bubbly.
Mix in 1 T butter, salt, and 2 cups of flour. When thoroughly mixed add rosemary.
Knead for about 10 minutes by hand or 5 minutes in stand mixer/food processor until smooth and elastic.
Add more flour if necessary to get a smooth dough. It will be slightly sticky.
Oil a bowl, put dough in it and cover with a towel. Let dough rise in a warm place for one hour until doubled.
Punch down dough and divide in half. Let dough rest about 5 minutes.
Spray cookie sheet with cooking spray.
Shape the dough into 2 small rounded oval loaves.
Let loaves rise again until doubled, about 45 minutes.
Preheat oven to 375°F. Bake for 15 to 20 minutes, until lightly browned.
Remove from oven, brush with remaining butter and sprinkle with salt if desired.
2 loaves
Ingredients
1 tablespoon yeast
1 tablespoon sugar
1 cup warm water
2 1/2 cups flour
1 teaspoon salt
1 tablespoon dried rosemary (or 2 tbsp fresh)
2 tablespoons butter
kosher salt or a sea salt grinder
Directions
Place yeast, sugar and water in large bowl or bowl or a stand mixer or food processor and allow mixture to become bubbly.
Mix in 1 T butter, salt, and 2 cups of flour. When thoroughly mixed add rosemary.
Knead for about 10 minutes by hand or 5 minutes in stand mixer/food processor until smooth and elastic.
Add more flour if necessary to get a smooth dough. It will be slightly sticky.
Oil a bowl, put dough in it and cover with a towel. Let dough rise in a warm place for one hour until doubled.
Punch down dough and divide in half. Let dough rest about 5 minutes.
Spray cookie sheet with cooking spray.
Shape the dough into 2 small rounded oval loaves.
Let loaves rise again until doubled, about 45 minutes.
Preheat oven to 375°F. Bake for 15 to 20 minutes, until lightly browned.
Remove from oven, brush with remaining butter and sprinkle with salt if desired.
Monday, March 8, 2010
Southern Sweet Tea
If you like the sweet tea at McD's and want to make it at home so that the kids in drive thru can forget your name....it's so embarrassing when they know your name..."Did you want your sweet tea today Jennifer?" sheesh...how did we get on a first name basis? Oh yeah..this damn sweet tea business!
Okay...make your own at home...
Southern Sweet Tea
This is how I do it!
Okay...make your own at home...
Southern Sweet Tea
This is how I do it!
KILLER FRENCH TOAST
Want to make killer french toast? Here are some of my favorite things...
Add a tsp or tbsp of vanilla extract to your eggs.
Add a tbsp or two of flour to eight eggs and you get a "batter" taste as opposed to an egg dip.
Use Hawaiian bread...it's the bomb.
But the Pièce de résistance....cut croissants in half and dip quickly in your egg mixture..with or without flour or vanilla it will be amazing! Biggest thing is do not let it soak in the eggs too long..they are quite delicate after they are dipped and they will just fall apart if soaked.
Enjoy! Happy Breakfast...or dinner!
Add a tsp or tbsp of vanilla extract to your eggs.
Add a tbsp or two of flour to eight eggs and you get a "batter" taste as opposed to an egg dip.
Use Hawaiian bread...it's the bomb.
But the Pièce de résistance....cut croissants in half and dip quickly in your egg mixture..with or without flour or vanilla it will be amazing! Biggest thing is do not let it soak in the eggs too long..they are quite delicate after they are dipped and they will just fall apart if soaked.
Enjoy! Happy Breakfast...or dinner!
Cheesy Broccoli Soup
If you like super cheesy soup and you like velveeta....you will like this soup!
SERVES 6
Ingredients
3 c broccoli pieces
1/2 cup butter
1 medium onion, chopped
1/2 cup flour
2 cups milk
1 cup grated mild cheddar cheese or sharp cheddar cheese
2 (10 3/4 ounce) cans chicken broth
12 oz Velveeta cheese, grated or sliced in small chunks
salt and pepper to taste
Optional 1/2 c bacon bits
Directions
Cook broccoli until tender& drain.
Cook onions in butter until tender& transparent; Stir in flour& cook 5 minutes, stirring constantly.
Add milk slowly, stirring constantly. Stir in grated cheese until smooth.
Slowly blend broth into sauce. Add Velveeta cheese and stir until melted.
Puree 1/2 cup of the broccoli with a fork (or in the food processor).Cut the rest of the broccoli into pieces. Add all broccoli to the soup.
Simmer for 15 minutes. Season with salt and pepper Add more velveeta if desired for a creamier cheesier soup.
SERVES 6
Ingredients
3 c broccoli pieces
1/2 cup butter
1 medium onion, chopped
1/2 cup flour
2 cups milk
1 cup grated mild cheddar cheese or sharp cheddar cheese
2 (10 3/4 ounce) cans chicken broth
12 oz Velveeta cheese, grated or sliced in small chunks
salt and pepper to taste
Optional 1/2 c bacon bits
Directions
Cook broccoli until tender& drain.
Cook onions in butter until tender& transparent; Stir in flour& cook 5 minutes, stirring constantly.
Add milk slowly, stirring constantly. Stir in grated cheese until smooth.
Slowly blend broth into sauce. Add Velveeta cheese and stir until melted.
Puree 1/2 cup of the broccoli with a fork (or in the food processor).Cut the rest of the broccoli into pieces. Add all broccoli to the soup.
Simmer for 15 minutes. Season with salt and pepper Add more velveeta if desired for a creamier cheesier soup.
Parmesan Fish
Hey we should all eat more fish right? It isn't uber healthy but it's better for you than my usual...which is deep fried. Tastes wonderful with some fresh lemon juice on top and some fresh steamed veggies or salad! I think the parmesan out of the plastic container with the green lid would be preferable as the fresh grated doesn't stick well.
Serves 4
16 ounces fish fillets
1 egg
2 tablespoons milk
BREADING
1/3 cup parmesan cheese, grated
2 tablespoons flour
1/2 teaspoon paprika
1/4 teaspoon salt
1/8 teaspoon pepper
Directions
Beat egg and milk in a shallow bowl and set aside.
In a shallow dish or zipper bag combine breading ingredients.
One at a time dip filets in egg, shake off excess and turn/shake in breading in dish/bag.
Bake uncovered on an oiled baking sheet (NOT baking dish) at 350 degrees for about 25 minutes or until fish flakes easily with a fork.
Serve quickly so that it is served warm! Sprinkle fresh lemon juice on top if desired.
***UPDATE***
My friend Mike emailed me this simple but tasty Tartar Sauce recipe! Thanks Mike!
Serves 4
16 ounces fish fillets
1 egg
2 tablespoons milk
BREADING
1/3 cup parmesan cheese, grated
2 tablespoons flour
1/2 teaspoon paprika
1/4 teaspoon salt
1/8 teaspoon pepper
Directions
Beat egg and milk in a shallow bowl and set aside.
In a shallow dish or zipper bag combine breading ingredients.
One at a time dip filets in egg, shake off excess and turn/shake in breading in dish/bag.
Bake uncovered on an oiled baking sheet (NOT baking dish) at 350 degrees for about 25 minutes or until fish flakes easily with a fork.
Serve quickly so that it is served warm! Sprinkle fresh lemon juice on top if desired.
***UPDATE***
My friend Mike emailed me this simple but tasty Tartar Sauce recipe! Thanks Mike!
Recipe for Two:
Two heaping TB Mayo.
1 TB dried Basil (I know it sounds like a lot - but it's not),
1/8 - 1/4 tsp lemon juice (depends on how lemony you like your fish - or you can leave it out),
1 tsp dried parsley,
dash of chili powder,
a couple grinds of fresh black pepper to your taste. Mix... & Dip!
Two heaping TB Mayo.
1 TB dried Basil (I know it sounds like a lot - but it's not),
1/8 - 1/4 tsp lemon juice (depends on how lemony you like your fish - or you can leave it out),
1 tsp dried parsley,
dash of chili powder,
a couple grinds of fresh black pepper to your taste. Mix... & Dip!
It's also a zesty dip for veggie sticks.
Wednesday, February 24, 2010
Baked Potato Soup
Tastes like a "loaded" baked potato!
SERVES 10
Ingredients
6 medium sized baking potatoes
2/3 cup butter
2/3 cup flour
6 c milk
salt and pepper to taste
6 green onions, sliced thin
1 cup sour cream
2 cups cooked crisp bacon, crumbled
2 cups shredded cheddar cheese
Directions
1.Heat oven to 400 degrees. Wash potatoes and bake until fork tender. Let cool.
2. Melt butter in dutch oven, slowly blend in flour with a wire whisk until thoroughly blended.
3. Gradually add milk to the butter-flour mixture, whisking constantly.
4. Whisk in salt and pepper and simmer over low heat, stirring often.
5. Cut potatoes into bite-size cubes.
6. Be careful to not let it burn, when milk mixture is very hot, add potatoes, green onion, sour cream and bacon.
7. Mix gently but thoroughly and heat completely.
8. Add cheese a little at a time until melted. Serve with fresh bread!
SERVES 10
Ingredients
6 medium sized baking potatoes
2/3 cup butter
2/3 cup flour
6 c milk
salt and pepper to taste
6 green onions, sliced thin
1 cup sour cream
2 cups cooked crisp bacon, crumbled
2 cups shredded cheddar cheese
Directions
1.Heat oven to 400 degrees. Wash potatoes and bake until fork tender. Let cool.
2. Melt butter in dutch oven, slowly blend in flour with a wire whisk until thoroughly blended.
3. Gradually add milk to the butter-flour mixture, whisking constantly.
4. Whisk in salt and pepper and simmer over low heat, stirring often.
5. Cut potatoes into bite-size cubes.
6. Be careful to not let it burn, when milk mixture is very hot, add potatoes, green onion, sour cream and bacon.
7. Mix gently but thoroughly and heat completely.
8. Add cheese a little at a time until melted. Serve with fresh bread!
Sausage and Rice Bake
SERVES 6
Ingredients
1 1/2 cups rice, long grain, uncooked
1 lb sausage ( I used one "tube" of Jimmy Dean regular flavor)
1 cup celery, sliced
3/4 cup green onion, sliced
3/4 cup green pepper, chopped
1/2 teaspoon seasoning salt
1/4 teaspoon seasoned pepper
2 3/4 cups chicken broth
1/2 cup pecan halves (optional)
Directions
1.Place rice in a shallow 2 qt baking dish.
2.In a large skillet saute sausage over medium heat, stirring to crumble meat. Drain and discard excess fat.
3.To the sausage add celery,onions and green peppers with sausage. Cook until vegetables are tender and onion is transparent.
4.Stir in salt, pepper and broth. Increase heat to high and boil mixture 2 to 3 minutes.
5.Combine mixture with rice. Cover dish with tight fitting lid or heavy duty foil.
6.Bake at 350 degrees for about 1 hour and 15 minutes, until rice absorbs liquid and is tender.
Ingredients
1 1/2 cups rice, long grain, uncooked
1 lb sausage ( I used one "tube" of Jimmy Dean regular flavor)
1 cup celery, sliced
3/4 cup green onion, sliced
3/4 cup green pepper, chopped
1/2 teaspoon seasoning salt
1/4 teaspoon seasoned pepper
2 3/4 cups chicken broth
1/2 cup pecan halves (optional)
Directions
1.Place rice in a shallow 2 qt baking dish.
2.In a large skillet saute sausage over medium heat, stirring to crumble meat. Drain and discard excess fat.
3.To the sausage add celery,onions and green peppers with sausage. Cook until vegetables are tender and onion is transparent.
4.Stir in salt, pepper and broth. Increase heat to high and boil mixture 2 to 3 minutes.
5.Combine mixture with rice. Cover dish with tight fitting lid or heavy duty foil.
6.Bake at 350 degrees for about 1 hour and 15 minutes, until rice absorbs liquid and is tender.
Bacon Pasta
This is SUPER yummy! In my opinion it could use more garlic but other than that it's darn near perfect!
SERVES 4-6
Ingredients
1 (16 ounce) package penne pasta
12-15 slices bacon
1/2 cup sliced fresh mushrooms
2 garlic cloves, minced
1 cup grated parmesan cheese NOT THE JAR STUFF!
2 cups whipping cream
1/2 teaspoon pepper
1/2 cup sliced green onion
Directions
1. Cook pasta according to package directions; set aside.
2. Cook bacon in large skillet over medium heat until crisp; remove bacon; reserve 2 T. drippings in skillet.
3. Crumble bacon and set aside.
4. Saute sliced mushrooms and garlic in reserved drippings 3 minutes or until tender.
5. Stir in pasta, parmesan cheese, whipping cream, and pepper; simmer over medium-low heat until sauce is thickened, stirring often.
6. Stir in bacon and green onions; serve immediately.
SERVES 4-6
Ingredients
1 (16 ounce) package penne pasta
12-15 slices bacon
1/2 cup sliced fresh mushrooms
2 garlic cloves, minced
1 cup grated parmesan cheese NOT THE JAR STUFF!
2 cups whipping cream
1/2 teaspoon pepper
1/2 cup sliced green onion
Directions
1. Cook pasta according to package directions; set aside.
2. Cook bacon in large skillet over medium heat until crisp; remove bacon; reserve 2 T. drippings in skillet.
3. Crumble bacon and set aside.
4. Saute sliced mushrooms and garlic in reserved drippings 3 minutes or until tender.
5. Stir in pasta, parmesan cheese, whipping cream, and pepper; simmer over medium-low heat until sauce is thickened, stirring often.
6. Stir in bacon and green onions; serve immediately.
Wednesday, January 13, 2010
Lemony Chicken Popover Puff
Popover Puff
3 tbsp butter or margarine, melted, divided
1 c milk
6 eggs
1 c flour
1/2 tsp salt
Chicken and Vegetable Filling
2 medium carrots, peeled
1 c sugar snap peas, cut in half
1/2 c chopped onion
1 tbsp butter or margarine
1 lemon
1 10.5 oz condensed cream of chicken soup
2 c diced cooked chicken
1 c diced red bell pepper
1 tsp dill
1 tsp minced onion
1/2 c shredded cheddar cheese
Preheat oven to 450 degrees.
For popover puff, measure 1 tbsp butter into a 10 1/2 inch round cake pan, brush over the bottom only. combine milk, eggs and remaining butter.Add flour and salt and whisk until smooth. Pour batter into pan and bake for 20 minutes. Reduce heat to 350 and bake 10-15 minutes more until puffed and golden brown.
While puff is cooking, cut carrots in half lenthwise then crosswise into 1/2 inch slices to equal 1 cup. Place carrots, snap peas, onion and butter in a microwave safe bowl and cover microwave on high 2-3 minutes or until vegetables are crisp tender.
Juice lemon to measure 2 tbsp of juice. Combine lemon juice, soup, chicken, bell pepper, dill and minced onion; mix well. Microwave on high for 4-5 minutes until hot, stirring once. Add cheese and half of the vegetable mixture. Stir gently.
Remove puff form oven to cooling rack; let stand 3 minutes or until puff begins to fall. If necessary loosed puff from edges of pan with a knife. Spoon filling into puff; arrange remaining vegetable mixture around edges.
8 servings
3 tbsp butter or margarine, melted, divided
1 c milk
6 eggs
1 c flour
1/2 tsp salt
Chicken and Vegetable Filling
2 medium carrots, peeled
1 c sugar snap peas, cut in half
1/2 c chopped onion
1 tbsp butter or margarine
1 lemon
1 10.5 oz condensed cream of chicken soup
2 c diced cooked chicken
1 c diced red bell pepper
1 tsp dill
1 tsp minced onion
1/2 c shredded cheddar cheese
Preheat oven to 450 degrees.
For popover puff, measure 1 tbsp butter into a 10 1/2 inch round cake pan, brush over the bottom only. combine milk, eggs and remaining butter.Add flour and salt and whisk until smooth. Pour batter into pan and bake for 20 minutes. Reduce heat to 350 and bake 10-15 minutes more until puffed and golden brown.
While puff is cooking, cut carrots in half lenthwise then crosswise into 1/2 inch slices to equal 1 cup. Place carrots, snap peas, onion and butter in a microwave safe bowl and cover microwave on high 2-3 minutes or until vegetables are crisp tender.
Juice lemon to measure 2 tbsp of juice. Combine lemon juice, soup, chicken, bell pepper, dill and minced onion; mix well. Microwave on high for 4-5 minutes until hot, stirring once. Add cheese and half of the vegetable mixture. Stir gently.
Remove puff form oven to cooling rack; let stand 3 minutes or until puff begins to fall. If necessary loosed puff from edges of pan with a knife. Spoon filling into puff; arrange remaining vegetable mixture around edges.
8 servings
Aunt Kathi's Chicken Almondine
This is a recipe for at least 6 adults...probably 8! You can pre-cut the raw chicken into chunks or strips or leave whole for a "fancier" presentation. You can also used frozen chicken breasts you would just need to adjust the baking time.
1 - 1 1/2 cup sliced almonds
4 lbs chicken breasts
1 large family sized can of Cream of Chicken Soup
2 c sour cream
1 1/2 c Best Foods Mayo
1 c finely shredded colby jack cheese
Rice or Noodles
Roast the sliced almonds either in the oven or in a frying pan on medium heat.
Place chicken in baking dish and season with salt, pepper, onion powder and garlic powder to taste. Mix together soup, sour cream and mayo. Stir in 1/2 c almonds. Pour over chicken.
Bake at 350 for 1 1/4 to 2 hours depending on if you use thawed or frozen, chunks or whole, until chicken is tender. Sprinkle with remaining almonds and cheese and place back in oven until cheese melts...maybe 5 minutes.
Serve over rice or noodles.
1 - 1 1/2 cup sliced almonds
4 lbs chicken breasts
1 large family sized can of Cream of Chicken Soup
2 c sour cream
1 1/2 c Best Foods Mayo
1 c finely shredded colby jack cheese
Rice or Noodles
Roast the sliced almonds either in the oven or in a frying pan on medium heat.
Place chicken in baking dish and season with salt, pepper, onion powder and garlic powder to taste. Mix together soup, sour cream and mayo. Stir in 1/2 c almonds. Pour over chicken.
Bake at 350 for 1 1/4 to 2 hours depending on if you use thawed or frozen, chunks or whole, until chicken is tender. Sprinkle with remaining almonds and cheese and place back in oven until cheese melts...maybe 5 minutes.
Serve over rice or noodles.
This one is for Sabrina....
Chicken Lasagna Alfredo
10 uncooked lasagna noodles (I prefer the Barilla brand)
2 jars of Alfredo sauce ( I prefer Classico Roasted Garlic)
1/4 c milk
1 1/2 tsp dried oregano leaves
4 c coarsely chopped cooked chicken (I use chicken breasts)
14-16 oz jar of artichoke hearts, drained and chopped
1/2 c chopped red bell pepper
1/4 c finely chopped onion
2 garlic cloves pressed
16 oz grated mozzarella cheese...I usually add 3/4 to 1 c of cheddar too
4-6 oz of feta cheese
4 oz baby spinach leaves, rinsed
Preheat oven to 375
Mix together alfredo sauce, milk and oregano, whisking until blended; set aside.
In a large bowl, mix together chicken, artichokes,bell pepper and onion. Press garlic over the mixture using a garlic press. Reserving a cup or so of the grated cheese, add grated cheese and feta and mix well.
Spread 2/3 c of alfredo sauce mixture in the bottom of a 9x13 pan. Top with half the noodles, overlapping them to fit. Layer with half of the spinach leaves over the noodles; then half of the chicken mixture. Repeat starting with half of the remaining alfredo sauce. After layering pour remaining alfredo sauce over and then sprinkle with reserved cheese.
Cover with aluminum foil and bake 45 minutes.
Remove foil and continue baking for 10-15 minutes or until bubbly. Let stand 15 minutes and serve.
12 servings
10 uncooked lasagna noodles (I prefer the Barilla brand)
2 jars of Alfredo sauce ( I prefer Classico Roasted Garlic)
1/4 c milk
1 1/2 tsp dried oregano leaves
4 c coarsely chopped cooked chicken (I use chicken breasts)
14-16 oz jar of artichoke hearts, drained and chopped
1/2 c chopped red bell pepper
1/4 c finely chopped onion
2 garlic cloves pressed
16 oz grated mozzarella cheese...I usually add 3/4 to 1 c of cheddar too
4-6 oz of feta cheese
4 oz baby spinach leaves, rinsed
Preheat oven to 375
Mix together alfredo sauce, milk and oregano, whisking until blended; set aside.
In a large bowl, mix together chicken, artichokes,bell pepper and onion. Press garlic over the mixture using a garlic press. Reserving a cup or so of the grated cheese, add grated cheese and feta and mix well.
Spread 2/3 c of alfredo sauce mixture in the bottom of a 9x13 pan. Top with half the noodles, overlapping them to fit. Layer with half of the spinach leaves over the noodles; then half of the chicken mixture. Repeat starting with half of the remaining alfredo sauce. After layering pour remaining alfredo sauce over and then sprinkle with reserved cheese.
Cover with aluminum foil and bake 45 minutes.
Remove foil and continue baking for 10-15 minutes or until bubbly. Let stand 15 minutes and serve.
12 servings
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