Jan
27
2012
Whenever I run across a one dish meal recipe; I love it because it can save a lot of time in the kitchen. This Chicken Cacciatore with Pasta Skillet Recipe caught my eye and I had to give it a try. The recipe is lightly seasoned, and the whole dish is on the light side, and very good tasting. You could probably season it up a little more if you would like to, but I thought it was really good the way it is. The recipe calls for boneless chicken breast or thighs, I used the breast meat because that is what most the family likes. Personally I think the dark meat would be a lot moister, and if it were only me eating, that is what I would use. The choice is yours; give this Chicken Cacciatore with Pasta Skillet Recipe a try, and enjoy.
| Chicken Cacciatore with Pasta Skillet Recipe |
|
|
: Main
: Admin
: 15 mins
: 30 mins
: 45 mins
: 4
- 1 tablespoon vegetable oil
- 1 1/4 pounds skinless, boneless chicken breast halves or skinless, boneless chicken thighs
- 1 3/4 cups Chicken Broth or Stock
- 1 teaspoon dried oregano leaves, crushed
- 1 teaspoon garlic powder
- 1 can (14.5 ounces) diced tomatoes
- 1 8 ounce package fresh sliced mushrooms
- 1 small green pepper, cut into 2-inch-long strips (about 1 cup)
- 1 medium onion, cut into wedges
- 1/4 teaspoon ground black pepper
- 1/2 of a 1-pound package uncooked medium shell-shaped pasta (about 2 1/2 cups)
- Heat the oil in a 10-inch skillet over medium-high heat. Add the chicken and cook for 10 minutes or until well browned on both sides.
- Stir the broth, oregano, garlic powder, tomatoes, green pepper, mushrooms, onion and black pepper in the skillet and heat to a boil. Stir in the pasta. Reduce the heat to low. Cover and cook for 15 minutes or until chicken is done and the pasta is tender.
2.1.7
Tags: easy recip, italian food, simple recipe
Jan
25
2012
Pound them down, cover them with cream cheese, then roll them up with bacon an stab them with a tooth pick; this Bacon Wrapped Chicken Recipe is delicious, and not as hard to prepare as you would think looking at the picture. I have been meaning to make this recipe for quite awhile, and finally got around to it. What a great recipe for Super Bowl Sunday. There is not a lot of prep time or cooking time involved and your Super Bowl crowd will love it. I served this with fries and it was a delicious combination but I think it would go well with almost any side dish like mac and cheese or flavored rice.
Give this Bacon Wrapped Chicken Recipe a try and enjoy.
This is a large recipe, if you are preparing it for the Family you might want to cut it in half.
| Bacon Wrapped Chicken Recipe |
|
|
: Main
: Admin
: 15 mins
: 40 mins
: 55 mins
: Makes 12
- 12 boneless skinless chicken breasts halves
- 2 (8 oz) cartons chive and onion cream cheese
- 12 slices of bacon
- salt (to taste)
- 2 tablespoons butter
- Preheat the oven to 400 degrees.
- Between 2 sheets of wax paper with a mallet flatten chicken breasts to ½” thickness.
- Spread 3 tablespoons of cream cheese over each chicken breast. Then Dot with butter and season with salt.
- Wrap with bacon and stick a toothpick through the rolled chicken breast to hold it together.
- Bake uncovered for 35-40 minutes (or until juices run clear or temperature of 165FF).
- Turn on the broiler and broil six inches from the heat for 5 minutes or until the bacon is crispy.
2.1.7
Tags: dinner, easy recipe, gameday recipe, simple recipe
Jan
23
2012
I was pinched for time again and needed something simple and good for a hungry family. This Skillet Nacho Chili Recipe seemed to fir for a cold night. Whenever I use store bought soup in a recipe I kind of feel like I’m cheating, but I went with it anyway. For chili this recipe was very quick; it was sitting on the kitchen table in little over a half an hour. The recipe calls for spicy kidney beans,( I used the mild) if you want to turn up the heat a little bit you could use hot or add some cayenne pepper. This is a great recipe to have in your recipe box if you want a nice hot bowl of chili on a cold night, and you’re in a hurry. So the next time you’re in a hurry and want a quick, simple recipe, give this Skillet Nacho Chili Recipe a try. Enjoy
| Skillet Nacho Chili Recipe |
|
|
: Main
: Admin
: 5 mins
: 30 mins
: 35 mins
: 4
- 1 lb lean (at least 80%) ground beef
- 1 medium onion, chopped (1/2 cup)
- 1 can (19 oz) Progresso Vegetable Classics hearty tomato soup
- 1 can (15 to 16 oz) spicy chili beans in sauce, undrained
- 1 can (4.5 oz) chopped green chilies, undrained
- 1 cup frozen corn
- 1 cup shredded Cheddar cheese (4 oz)
- 2 cups corn chips
- Spray 12-inch skillet with cooking spray; heat over medium-high heat. Cook beef and onion in skillet 5 to 7 minutes, stirring frequently, until beef is brown and onion is tender.
- drain
- Stir soup, chili beans, green chilies and corn into beef mixture. Heat to boiling; reduce heat to medium. Cook 8 to 10 minutes, stirring occasionally, until sauce is slightly thickened and corn is cooked.
- Sprinkle each serving with cheese. Serve with corn chips and serve
2.1.7
Tags: free recipe, game day recipe, mexican recipe, simple recipe
Jan
22
2012
This Rice and Chicken Vegetable Casserole is another simple one dish meal recipe. There is very little prep time and if you are on a budget it is also very inexpensive. Just combine all the ingredients in a casserole dish and pop it in the oven. I like these kind of recipes, because there is very little clean up; helping save some time if you have a busy evening ahead of you. I though this Rice and Chicken Vegetable Casserole Recipe was very good as is, but as you can see it is very lightly seasoned, I’m sure could season to taste if you would like. My family thought it was excellent. I hope you enjoy.
| Rice and Chicken Vegetable Casserole Recipe |
|
|
: Main
: Admin
: 10 mins
: 60 mins
: 1 hour 10 mins
: 4
- 4 chicken breasts or chicken thighs
- 2 (15 ounce) cans cream of mushroom soup
- 2 (15 ounce) cans water (just use the cream of mushroom soup cans!)
- 8 ounces frozen mixed vegetables ( I used frozen soup vegetables-because it’s a good mix)
- 2 cups uncooked rice
- 1/2-1 teaspoon paprika
- 1/4 teaspoon pepper
- Directions
- In a baking dish, mix together everything except the chicken.
- Place chicken on top. Sprinkle with additional paprika and pepper if desired.
- Bake at 375 for 1 hour, or until rice is tender, and chicken is 165F
2.1.7
Tags: cheap meal, eating on a budjet, one dish meal
Jan
21
2012
The first time I was introduced Biscuits and Breakfast Sausage Gravy was down south when I was truck driving. Back in those days they were not on the menu here in the local restaurants, but now they are a popular item. Unfortunately most of the restaurants that serve this dish don’t care to limit the fat content. That’s the great part about creating your own homemade Biscuits and Gravy; you can limit the fat content. I like this dish, but I still don’t cook it very often because even though you can limit the fat content by making your own, it is still pork sausage and by nature will still be somewhat high in fat and calories.
However if you want a great tasting breakfast treat, go for it. Give this Biscuits and Breakfast Sausage Gravy Recipe a try, you’ll love it.
| Biscuits and Pork Sausage Gravy Recipe |
|
|
: Breakfast
: Admin
: 20 mins
: 20 mins
: 6
- 1 (12 ounce) package pork sausage (or maple flavored sausage)
- 3 tablespoons butter
- cup all-purpose flour
- 3 cups milk
- salt and pepper (to taste)
- 6 Biscuits (I just love the Pillsbury Grands with this recipe)
- Directions
- Heat a large deep skillet to medium high heat. Add sausage, breaking it up into small pieces with a metal spatula while cooking. Cook until sausage is browned. Remove the sausage from the pan with a slotted spoon reserving the fat drippings in the pan. Kind of use your own judgment on the fat, if the sausage was too fatty drain some of it out before making the gravy. Set sausage pieces aside.
- Add butter to the pan and stir until melted. Add flour and stir until smooth. Reduce heat to medium and cook until light brown. Gradually whisk in milk, and cook until the mixture has thickened.
- Season with salt and pepper, then stir in cooked sausage. Reduce heat and simmer for 12 to 15 minutes. If the mixture becomes too thick, add a little more milk.
- Step 3: Serve over biscuits.
2.1.7
Tags: breakfast recipes, breakfast sausage, easy, free recipes, pork sausage
Jan
19
2012
Anytime we have spaghetti or lasagna for dinner the family loves it when I have garlic bread to go along with it. This Cheesy Garlic Bread Recipe has to be the best; it’s a little bit of work, but well worth the effort. If you are use to the frozen ones in the grocery store you won’t believe how good the fresh homemade Garlic Bread can be. This Cheesy Garlic Bread Recipe is just a good combination of flavors and also freezes very well to carry over for left overs.
| Cheesy Garlic Bread Recipe |
|
|
: Admin
: 15 mins
: 15 mins
: 30 mins
: 4
- 3 cups shredded cheddar cheese
- cups shredded Monterey Jack cheese
- cup grated Parmesan cheese
- cup real mayonnaise
- 4 green onions (minced)
- 1 dash salt
- 1 loaf French bread
- 1 stick butter
- 4 garlic cloves (minced)
- Pre-heat the oven to 425 degrees. In a medium bowl mix together cheddar cheese, Monterey jack cheese, Parmesan cheese, real mayonnaise, a dash of salt and green onions. Set aside. Cut the loaf of French bread in half; then cut the halves in half.
- In a large skillet melt 2 tablespoons of butter and add ¼ of the minced garlic. Place one of the French bread slices cut side down in the skillet, swirling it, so it soaks up the butter and garlic. Allow the bread to toast in the skillet until evenly browned. Remove any burnt garlic from the skillet. Remove and repeat with the remaining butter, garlic, and French bread.
- Place the browned bread slices onto a baking sheet. Spread the cheese/mayo mixture onto the top of the warm browned slices of bread and place into the oven and bake at 425 degrees for about 10 minutes or until the cheese is hot and bubbly.
- Slice and serve.
2.1.7
Jan
17
2012
It seems like we have Tacos in this house at least once a week. We have no Taco Bell Restaurants close by, so we always make our own. There are so many brands of premade Taco Seasonings in the store; I don’t think I could count them all, and most of them are pretty good. This homemade Taco seasoning recipe is very good, it doesn’t require a lot of ingredients, and you can make up a large amount ahead of time to have on hand for anytime you need it.
: Admin
: 10 mins
: 10 mins
: 4 packets
- 2 1/2 tablespoons chili powder
- 1 1/2 tablespoons paprika
- 2 tablespoons cumin, we love cumin- feel free to adjust to your taste
- 2 teaspoons oregano, preferably Mexican oregano
- 1 tablespoon garlic powder
- 1 1/2 tablespoons onion flakes (minced dried onion) or 1 1/2 tablespoons onion powder
- 1/2 teaspoon cayenne pepper, omit if you like it mild and increase if you like it spicier
- 1 teaspoon salt, adjust for your taste the salt helps to keep it fresh when storing
- Mix all spices together.
- Store in airtight container and it will keep for 6 months to a year.
- teaspoons of this spice mix is the equivalent of one 1.25 oz packet of store bought taco seasoning.
- This recipe makes the equivalent of 4 spice packets.
2.1.7
Tags: easy recipes, free recipes, mexican recipe, Simple Recipes, taco bell
Jan
15
2012
Shrimp Scampi
We were ready for something on the light side so I decided on this Shrimp Scampi Recipe. This is a simple recipe that doesn’t have a lot of ingredients, but don’t let that fool you, it is delicious. The lemon juice goes naturally with the seafood enhancing the flavor of the shrimp. My Family loved this Shrimp Scampi Recipe and I am sure I will be preparing it again in the near future. Enjoy
: Main
: Admin
: 10 mins
: 15 mins
: 25 mins
: 3
- 1 tablespoon kosher salt plus 1 1/2 teaspoons
- Vegetable oil
- 3/4 pound linguine
- 3 tablespoons unsalted butter
- 2 1/2 tablespoons good olive oil
- 1 1/2 tablespoons minced garlic
- 1 pound large shrimp, peeled and deveined
- 1/4 teaspoon freshly ground black pepper
- 1/3 cup chopped fresh parsley leaves
- 1/2 lemon, zest grated
- 1/4 cup freshly squeezed lemon juice
- 1/4 lemon, thinly sliced in half-rounds
- 1/8 teaspoon hot red pepper flakes or to taste
- 8 oz package of fresh sliced portabella mushrooms (optional)
- Drizzle some oil in a large pot of boiling salted water, add 1 tablespoon of salt and the linguine, and cook for 7 to 10 minutes, or according to the directions on the package.
- In another large (12-inch), heavy-bottomed pan, melt the butter and olive oil over medium-low heat. Add the garlic and mushrooms. Saute for 1 minute. Be careful, the garlic burns easily!
- Add the shrimp, 1 1/2 teaspoons of salt, and the pepper and saute until the shrimp have just turned pink, about 5 minutes, stirring often.
- Remove from the heat; add the parsley, lemon zest, lemon juice, lemon slices, and red pepper flakes and mix thoroughly.
- When the pasta is done, drain the cooked linguine and then put it back in the pot. Immediately add the shrimp and sauce and mix well.
- Serve and enjoy.
2.1.7
Tags: dinner, easy, easy recipes, free recipes, seafood recipes, supper
Jan
13
2012
I love Lasagna, except it always seems like a big project to make it. I have wanted to try Slow Cooker Lasagna, so I decided to give this Slow Cooker Lasagna Recipe a try. All the ingredients looked pretty good, but I wasn’t sure how the noodles would turn out; because the Lasagna noodles are not precooked. It was a pleasant surprise. The slow cooker handled the Lasagna noodles just fine. Because you don’t have to precook the noodles, there is a lot less prep time, than when you prepare a regular Lasagna recipe. This is defiantly going in my favorite’s box as another great, prepare it, set it and forget it recipe. The next time you are working on a busy schedule, and want to come home to a nice hot meal, give this Slow Cooker Lasagna Recipe a try, you and your family will love it. Enjoy
| Slow Cooker Lasagna Recipe |
|
|
: Main
: Admin
: 20 mins
: 5 hours
: 5 hours 20 mins
: 4
- 1 pound lean ground beef
- 1 onion, chopped
- 4 teaspoons minced garlic
- 1 (29 ounce) can tomato sauce
- 1 (6 ounce) can tomato paste
- 1 1/2 teaspoons salt
- 1 teaspoon dried oregano
- 1 (12 ounce) package lasagna noodles
- 12 ounces cottage cheese
- 1/2 cup grated Parmesan cheese
- 16 ounces shredded mozzarella cheese
- 1 Green Pepper (chopped-optional)
- 8 oz of sliced mushrooms (optional)
- In a large skillet over medium heat cook the ground beef, onion, green pepper, mushrooms and garlic until brown. Add the tomato sauce, tomato paste, salt, and oregano and stir until well mixed. Cook until heated through.
- In a large bowl mix together the cottage cheese, grated Parmesan cheese, and shredded mozzarella cheese.
- Spoon a layer of the meat mixture onto the bottom of the slow cooker. Add a single layer of the uncooked lasagna noodles. Break to fit noodles into slow cooker. Top noodles with a portion of the cheese mixture. Repeat the layering of sauce, noodles, and cheese until all the ingredients are used.
- Cook in the Slow Cooker on low 4-6 hours.
2.1.7
Tags: crock pot, easy dinner, free recipes, italian, slow cooker
Jan
11
2012
Wow-it seems like football season just started yesterday and now the Super Bowl is less than a month away. I am a Packer fan, and my son is a Giants fan, so we are looking forward to a very interesting game day this coming weekend, with some great food treats to go along with it.
This Asian chicken wings recipe is just bursting with flavor and makes a great game day entree, your guests and family will love them. My first thought was “Peanut Butter on Chicken Wings”, you have to be kidding; but it is absolutely delicious. Give you and your guests a treat during the game this week end and enjoy.
| Asian chicken wings Recipe |
|
|
: Entree
: Admin
: 15 mins
: 30 mins
: 45 mins
- 2-1/2 pounds whole chicken wings
- 1 cup all-purpose flour
- 2 teaspoons salt
- 2 teaspoons paprika
- 1/4 teaspoon pepper
- Oil for deep-fat frying
- 2 teaspoons sesame seed
- SAUCE:
- 1/4 cup creamy peanut butter
- 2 tablespoons water
- 2 teaspoons Louisiana-style hot sauce
- 1-1/2 teaspoons brown sugar
- 1-1/2 teaspoons lemon juice
- 1-1/2 teaspoons soy sauce
- 1/2 teaspoon ground ginger
- Cut chicken wings into three sections; discard wing tip sections.
- In a large reseal able plastic bag, combine the flour, salt, paprika and pepper.
- Add wings, a few at a time, and shake to coat.
- In an electric skillet or deep fryer, heat oil to 375°.
- Fry wings, a few at a time, for 6-8 minutes or until no longer pink, turning once.
- Drain on paper towels. Transfer wings to a large bowl and keep warm.
- In a small saucepan, combine the sauce ingredients.
- Cook and stir over medium heat for 1-2 minutes or until smooth.
- Pour over chicken wings and toss to coat.
- Sprinkle sesame seed and Serve immediately.
2.1.7
Tags: football season recipe, gameday recipe, tailgating recipe
