Smothered Chicken Casserole !

Ingredients:

1/2 C prepared caesar salad dressing

4 boneless, skinless chicken breasts

4 slices bacon

8 oz. sliced mushrooms

1 C onion, diced

3 tbsp all-purpose flour

3 tbsp butter

1 tsp kosher salt

1/4 tsp pepper

2 tbsp fresh lemon juice

3 C chicken broth

1 1/2 C heavy cream

1 C Gruyere cheese, grated

2 C fresh tomatoes, diced

1/4 C fresh parsley, minced

1 lb angel hair pasta

Directions:

1. Marinade chicken breasts in caesar dressing for at least 3 hours, up to overnight.

2. Cook bacon until crisp, remove from pan and drain off all but about 2 tbsp of the fat. Heat pan to medium-high heat.

3. Remove chicken from marinade and cook in bacon fat until well browned. You don’t have to cook the chicken through, just get some color on it. Remove chicken from pan and place in casserole dish.

4. Drain off all the bacon fat from the pan and add 3 tbsp of butter. Once melted stir in the onion and mushrooms.

5. Cook until soft and starting to caramelize- 5-7 minutes.

6. Stir 3 tbsp of flour into the onions and mushrooms and cook for 1 minute.

7. Stir broth and cream into the flour mixture, bring to boil -constantly stirring- for 2 minutes. Remove from heat.

8. Stir in salt, pepper, lemon juice, cheese, and parsley and pour over the chicken in the casserole dish. Top with fresh tomatoes and bake, uncovered for 20-25 minutes or until the sauce is bubbly and chicken is cooked through.

9. While the chicken is baking, cook 1 lb angel hair pasta on the stove-top and drain.

10. Remove chicken from the oven, stir pasta into the sauce and serve topped with crumbled bacon and more fresh parsley.

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TACO CASSEROLE !

Ingredients:

1lb ground beef

8 ounces macaroni

½ cup onion (chopped)

1 (10.75 ounce) can condense tomato soup

1 (14.5 ounce) can diced tomatoes

1 (1.25 ounce) package taco seasoning mix

2 ounces shredded Cheddar cheese

2 ounces shredded Monterey Jack  cheese

1 cup tortilla chips (crushed)

½ cup sour cream

¼ cup green onions

¼ cup sliced black olives

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Instructions:

first : Pre-heat the oven to 350 degrees. Cook pasta in a large pot of boiling water until al dente. Drain and set aside.

second: In a large skillet, cook and stir ground beef and chopped onion over medium heat until browned. Mix in tomato soup, diced tomatoes, and taco seasoning mix. Stir in pasta.

third: Spoon the beef mixture into a greased 9×13 inch baking dish. Place into the oven and bake for 30-35   minutes. Within the last 10 minutes of cooking remove from the oven and top with crushed tortilla chips, cheese, green onions and black olives. Return to the oven and finish cooking. Serve with sour cream.

(Makes 6 Servings)

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Fried Rice

Ingredients :

3 cups cooked white rice (day old or leftover rice works best!)

3 tbs sesame oil

1 cup frozen peas and carrots (thawed)

1 small onion, chopped

2 tsp minced garlic

2 eggs, slightly beaten

1/4 cup soy sauce

Directions :

On medium high heat, heat the oil in a large skillet or wok.

Add the peas/carrots mix, onion and garlic.

Stir fry until tender.

Lower the heat to medium low and push the mixture off to one side, then pour your eggs on the other side of skillet and stir fry until scrambled.

Now add the rice and soy sauce and blend all together well.

Stir fry until thoroughly heated!

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Oven-Roasted Cauliflower

Ingredients:

1 medium head cauliflower (about 2-1/4 pounds), trimmed and cut into florets

3 large cloves garlic, thinly sliced

1/4 cup olive oil

2 tablespoons lemon juice

1/2 teaspoon salt

1/4 teaspoon black pepper

2 tablespoons grated Parmesan cheese

Directions: 

Heat oven to 450 degrees F. Combine cauliflower and garlic in a large bowl. Drizzle with olive oil, lemon juice, salt and pepper. Transfer, in a single layer, to a large rimmed baking sheet. Roast at 450 degrees F for about 25 minutes,

stirring once. Sprinkle with cheese. Serve immediately Yield: 6 servings.

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30 Minute Shepherd's Pie

Ingredients:

6 -7 potatoes

1 -1 1/2 lb ground beef

3 (10 1/2 ounce) cans campbells vegetarian vegetable soup

1 (15 ounce) can corn

1 (15 ounce) can peas (optional)

1/2 cup salted butter

1/3 cup whole milk

salt

paprika

Directions:

1-Peel and cube potatoes and set into a pot of water and bring to a boil. Cook them until a fork slides in the potatoes easily.

2-In a large non-stick pan brown the meat and salt to taste. Drain the meat of excess fat.

3-Add the 3 cans of soup and drained can of corn to the meat(drained can of peas optional). Set over med to med/high heat and stir occasionally until the juices thicken extra thick.

4-Remove and drain the potatoes when they are ready. Add the butter and milk. Mash to remove any potato chunks and use your hand mixer to mix well while salting to your taste.

5-Remove the meat/soup mix and place into a dish. Top the mix with the prepared potatoes. Sprinkle w/paprika as a decoration.

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Slow Cooker Tortellini With Soup

Slow Cooker Tortellini and Sausage Soup

Author: Adapted from Little Fellows

Recipe type: Soup Cuisine: Slow Cooker

Prep time:  5 mins Cook time:  5 hours Total time:  5 hours 5 mins

Serves: 4

Ingredients :

1 (19 oz.) bag frozen cheese tortellini

1 lb. Italian turkey sausage

¾ – 1 bag fresh spinach

2 cans Italian style diced tomatoes

2 cans low-fat chicken broth

1 (8 oz.) block low-fat cream cheese, cut into cubes

Instructions :

Brown the sausage in a skillet on the stove top until cooked and crumbled. Drain.

Add the sausage and remaining ingredients to a 6-quart slow cooker.

Stir to combine.

Cook, on LOW for 5 hours, stirring twice during cooking.

ENJOY!

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Broccoli Beef Recipe

Ingredients:

3/4 pound flank or sirloin, sliced thinly across the grain

3/4 pound broccoli florets

2 tablespoons high-heat cooking oil

2 cloves garlic, very finely minced or smushed through garlic smusher

1 teaspoon cornstarch, dissolved in 1 tablespoon water

For the beef marinade

For the beef marinade:

1 teaspoon soy sauce

1 teaspoon Chinese rice wine (or dry sherry)

1/2 teaspoon cornstarch

1/8 teaspoon freshly ground black pepper

For the sauce

For the sauce:

2 tablespoons oyster sauce

1 teaspoon Chinese rice wine (or dry sherry)

1 tablespoon soy sauce

1/4 cup chicken broth

Method: 

1 Marinate the beef: Stir together the beef marinade ingredients in a medium bowl. Add the beef slices and stir until coated. Let stand for 10 minutes

2 Prepare the sauce: Stir together the sauce ingredients in a small bowl.

3 Blanch the broccoli: Cook the broccoli in a small pot of boiling, salted water until tender-crisp, about 2 minutes. Drain thoroughly.

4 Heat a large frying pan or wok over high heat until a bead of water sizzles and instantly evaporates upon contact. Add the cooking oil and swirl to coat. Add the beef and immediately spread the beef out all over the surface of the wok or pan in a single layer (preferably not touching). Let the beef fry undisturbed for 1 minute. Flip the beef slices over, add the garlic to the pan and fry for an additional 30 seconds to 1 minute until no longer pink, Pour in the sauce, add the blanched broccoli and bring to a boil. Pour in the dissolved cornstarch and cook, stirring, until the sauce boils and thickens, 30 seconds.

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Cheesy Italian Shells

Ingredients

1 lb ground beef or ground turkey (sometimes I use only ½ lb)

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½ cup onions, diced

1 tablespoon butter, optional

2 cups milk

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1 cup cold water

2 cups elbow macaroni, uncooked

½ teaspoon sugar

1 teaspoon salt or seasoning salt

¼ teaspoon black pepper

¾ teaspoon oregano

¾ teaspoon parsley

¾ garlic powder

½ teaspoon chili powder

1 teaspoon paprika

2 cups cheddar cheese, shredded

Instructions

Brown ground meat in a skillet over medium heat until almost done.

Add in onions and cook until tender.

Drain meat & onions on paper towels and return to skillet.

Add remaining ingredients except for the cheese.

Stir to combine.

Bring to a boil.

Reduce heat, cover and cook until pasta is tender, about 10 minutes. Stirring occasionally.

* Do not over cook pasta. I usually taste check it at 9 minutes.

Remove from heat and stir in cheese. Sauce may be thin.

Let pasta sit to thicken the sauce, meanwhile adjust seasonings if needed.

Serve and enjoy.

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Curried Home Fries

Ingredients

2 tbsp oil 

¼ red onion, diced 

2 cloves garlic, julienned 

Leaves of 1 small sprig rosemary 

1  potato, diced (1cm) 

¼ carrot, diced (1cm) 

2 tsp curry powder, or to taste 

¼ tsp salt, or to taste 

¼ tsp black pepper, or to taste 

¼ cup water (or stock) 

1 tsp butter 

1 tbsp chopped chives 

How to make it?

Heat oil in a large, non-stick frying pan. Fry the onions for 1 minute on medium heat until fragrant. Add the garlic and rosemary, fry for another minute. 

Add the potatoes and carrots, and season with curry powder, salt and pepper. Stir to mix well. 

Push to spread the potatoes and carrots in a single layer on the pan. Add the water and place a lid over the pan.  

Leave for 5 minutes or until the liquid completely evaporates, stirring once or twice in the process. 

Add the butter and leave to cook covered for another 15 minutes, stirring occasionally. 

Stir in the chives and remove from heat. Serve with an extra sprinkling of chives. 

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Cheesy Rigatoni pasta in Basil Pesto Sauce

Ingredients:

1.Uncooked Rigatoni - half package

2.Basil Pesto sauce - 2 tbsp

3.Butter or Margerine - 1tbsp

4.Cake flour or Maida - 1 tbsp

5.Parmesan Cheese Shavings - 3 tbsp

6.Milk - 1/2 cup

7.Salt n Pepper for seasoning

Preparation:

1.Cook the Rigatoni according to package instructions. After it got cooked drain in collander and keep it aside.

2.Heat the butter or margerine in pot, add the cake flour stir it well cook in medium fire. After 5 mts of stirring, take off the pot from the fire add milk to the mixture mix it well till it combines.

3.Add the cheese shavings n keep it in fire for 5 mts.

4.In the same pot add the basil pesto sauce, stir it well cook in medium fire for 5 mts. Then add the cooked pasta n follow with salt n pepper. Close the pot with the lid after 5 mts check the seasonings.

5.Now the Creamy Cheesy Rigatoni in Basil Pesto Pasta is ready to serve hot with a bowl of Hot Soup and Bread rolls .

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basil and tomato pasta

This is my basil and tomato pasta it is a recipe that I got from my father when he used to stay with me in North Hollywood well my mother was in the hospital it is made with fresh tomatoes garlic olive oil oregano fresh basil salt and pepper to taste you cook your pasta when done add it to your sauce then add more fresh basil sprinkle it with Italian cheese.

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Insalata Russa

An elegant starter for special occasions

PREP

Peel the carrots and chop into very small pieces, no bigger than a pea. Do the same with the potatoes.

BOIL

Bring three separate saucepans of salted water to the boil. Boil the potatoes for no longer than 10 minutes. Boil the carrots for roughly 7 minutes. The peas need about 5 minutes. It’s important not to overcook the vegetables.

DRAIN

Drain all the vegetables and leave them to cool a little.

CHOP

Meanwhile, boil the eggs for 7 minutes. Cool under cold water. Peel, roughly chop and set aside.

Finely chop the cornichons.

MIX

In large salad bowl, mix the carrots, potatoes and peas with the eggs and cornichons.

Drizzle with the oil and vinegar. Season with salt and black pepper and set aside.

DRESS

When the salad is completely cold, dress it with the mayonnaise. Stir well until all the ingredients are combined. Refrigerate for at least 1 hour.

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german cucumber salad

Ingredients

1/2 cup sour cream or plain yogurt

1 cucumber

1 medium to large tomato

2 slices onion (slice like you would for onion rings)

2-4 tsp lemon juice

1/2 - 3/4 tsp dill

Pinch of salt

Instructions

1. Peel and slice your cucumber, slice your tomato, and slice your onion. I like to slice, then quarter the onion because its easier to eat.

2. In a bowl, combine dill and salt.

3. Add sour cream or yogurt and lemon juice to taste. Mix well.

4. Add onion, cucumber, and tomato to the mixture and stir until the veggies are coated with the dressing.

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Mac and Cheese with Gruyere

Mac and cheese is always better when crisp bacon goodness is involved, especially in this easy stovetop, no-fuss 30 min dish from start to finish!

INGREDIENTS

8 ounces elbow macaroni

6 slices Jones Dairy Farm Sliced Bacon, diced

2 1/2 cups heavy cream

2 cloves garlic, minced

1 tablespoon chopped fresh thyme leaves

1 1/4 cups shredded gruyere cheese

1/4 cup grated Parmesan

Kosher salt and freshly ground black pepper, to taste

INSTRUCTIONS

In large pot of boiling salted water, cook pasta according to package instructions; drain well and set aside.

Heat a large skillet over medium high heat. Add bacon and cook until brown and crispy, about 6-8 minutes. Transfer to a paper towel-lined plate.

In a medium saucepan, combine heavy cream, garlic and thyme over medium heat. Bring to a slight boil and reduce by half, about 4-5 minutes. Stir in cheeses, a handful at a time, until smooth, about 1-2 minutes; season with salt and pepper, to taste. Stir in pasta and bacon until well combined.

Serve immediately, garnished with bacon, if desired.

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Pasta Salad!

Mmmmmm, Pasta Salad!

1 box of Pasta

1 can of black olives (drained)

1 bag of California blend veggies

1 small red bell pepper (sliced or chopped)

1 cup of Evoo

2 tbls of Italian seasonings

1/2 cup of Parmesan cheese

Salt & Pepper to taste

Boil pasta al dente, rinse in cold water, add all ingredients then toss w Evoo & chill in fridge for an hour or overnight! Enjoy

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