What's Cookin' ??

[moreluck]

Parmesan Chicken

2 cups shredded Parmesan, available in tubs near deli -- make sure to get shredded cheese, not grated
4 (6 to 8-ounce) boneless, skinless chicken breasts
4 plum Roma tomatoes or small, vine ripe tomatoes, seeded and chopped
15 to 20 leaves fresh basil, pile leaves, roll then thinly slice -- chiffonade

Roll out a 2-foot piece of waxed paper or foil near the stove top. Heat a large nonstick skillet over medium high heat -- your pan must be very hot when the chicken is added. Pile the shredded cheese on the work surface created with the waxed paper or foil. Season your chicken breasts with black pepper but no salt; the cheese will add enough salt to the taste of the dish. Press the breasts firmly into the cheese. Coat both sides of breasts with as much cheese as possible. Add 1 tablespoon extra-virgin olive oil to the skillet, 1 turn of the pan. Set breasts into the skillet and cook 7 minutes on each side, until cheese forms an even, golden casing around the tender chicken breasts.
While chicken cooks, combine chopped tomatoes with basil in a small bowl. Season with salt and pepper, to your taste.

Drain off any excess oil from chicken as you remove it from the skillet. Top chicken with big spoonfuls of raw sauce.

 

[moreluck]

Macadamia Nut Streusel Muffins


Ingredients:
***Muffins***
1/4 cup sour cream
1 tablespoon sour cream
1 teaspoon baking soda
1/2 cup butter, at room temperature
1 cup sugar
2 large eggs
1 cup ripe banana, mashed
2 cups all-purpose flour
1/2 teaspoon baking powder

***Streusel***
1 tablespoon butter, melted
1/2 cup brown sugar, packed
1 teaspoon cinnamon
1/2 cup macadamia nuts, chopped
Directions:
For the Muffins: Preheat oven to 350 degrees friend. Grease muffin tin. In a small bowl, mix sour cream and baking soda; set aside. In a large bowl, cream butter and sugar. Add eggs (mixing well after each addition). Add mashed bananas and sour cream mixture until well combined. Add flour and baking powder. Stir until just incorporated.

For the Streusel: In a small bowl mix all ingredients.

Assembly and Baking: Fill pre-greased muffin tins with batter slightly less than halfway; sprinkle with streusel mixture. Bake until a toothpick inserted in center of muffin comes out clean (25 minutes).

 

[moreluck]

Chesapeake Bay Pasta Chicken and Shrimp

Ingredients:
1 pound Chicken breasts ; boneless and skinless - cut into 1/2 inch strips
4 teaspoons OLD BAY Seasoning ; divided
1 tablespoon butter
1/2 pound shrimp ; peeled and deveined
1 cup heavy cream
8 ounces penne pasta ; cooked and drained
3 each Scallions ; sliced

Instructions :
1. Coat chicken with 2 teaspoons Old Bay Seasoning. Melt butter in large non-stick skillet over medium heat. Add chicken; cook 3 minutes per side.

2. Coat shrimp with 1 teaspoon Old Bay Seasoning. Push chicken to one side of skillet; add shrimp. Cook and stir 3 to 4 minutes or until shrimp turn pink.

3. Mix remaining Old Bay with cream. Add cream mixture, cooked pasta and green onion to skillet. Bring to a boil. Lower heat; simmer 5 minutes or until sauce thickens and pasta is heated through.

 

[moreluck]

Cranberry Waldorf Salad

1 cup Granny Smith apples, chopped
1 cup Red Delicious apples, chopped
juice of 1 1/2 lemons
1/4 cup celery, chopped
1/4 cup chopped walnuts
1/2 cup sweetened dried cranberries
1/4 cup grapes, halved
1/2 cup whipping cream, whipped
1/4 cup mayonnaise
1/8 tsp. nutmeg

Combine apples, lemon juice, celery, walnut, cranberries and grapes in a large serving bowl; set aside. Combine whipped cream and mayonnaise in a bowl; mix well.
Toss with apple mixture. Sprinkle with nutmeg. Chill before serving. Serves 4.

 

[moreluck]

Maryland Chicken With Pan Gravy

Ingredients:
3/4 cup milk
1 cup flour
1 teaspoon salt
1 teaspoon freshly ground pepper
1/4 teaspoon paprika
1 frying chicken (about 3-1/2 lbs.), cut up
1 1/2 cup vegetable oil
***PAN GRAVY***
1/4 cup fat from frying chicken
1/4 cup flour
2 cups chicken broth
2 tablespoons whipping cream
Salt, freshly ground pepper
Directions:
Put milk in shallow bowl or pie plate. Combine flour, salt, pepper and paprika in another shallow bowl; mix well.

Dip chicken pieces in milk; coat with seasoned flour. Let sit 1 hour. Heat oven to 375 degrees.

Heat oil in large, heavy skillet over medium-high heat. Add chicken; cook, turning occasionally, until all sides are browned, 10-15 minutes.

Reserve 1/4 cup frying oil from skillet. Place browned chicken in roasting pan large enough to hold pieces in single layer. Bake, covered, until done, about 30 minutes.

For gravy, heat reserved oil in same skillet, scraping drippings from bottom of skillet. Stir in 1/4 cup flour; cook 1 minute. Stir in broth; cook until smooth. Simmer 5 minutes; stir in cream. Season with salt and pepper to taste.

 

[moreluck]

Three Cheese Pasta Bake

Ingredients:
1 can cheddar cheese soup
3/4 cup milk
1/4 teaspoon pepper
1 cup mozzarella, shredded
6 cups cooked ziti
2 tablespoons parmesan cheese, grated
2 tablespoons bread crumbs
1 tablespoon margarine, melted

Directions:
In a large bowl combine soup, milk and pepper. Stir in mozzarella cheese, cooked ziti and toss gently to coat. Turn into a lightly greased 2 qt casserole dish, sprinkle with parmesan cheese.

Combine the bread crumbs and melted margarine and sprinkle over pasta.

Bake at 375 degrees for 35 minutes or until hot and bubbling.

 

[moreluck]

Chicken Capri


Ingredients:
1 cup ricotta cheese
1/2 teaspoon oregano
1/4 teaspoon salt
1/4 teaspoon pepper
4 boneless skinless chicken breast halves
1/2 teaspoon garlic powder
2 tablespoons olive oil
1 cup tomato sauce
8 slices Mozzarella
Directions:
Blend the ricotta with salt, pepper and oregano.

Rub chicken with garlic powder and brown in skillet with cooking oil approximately 12 minutes on each side. Remove and cool.

Place chicken in baking dish side by side. Spoon 1/4 cup seasoned ricotta and 1/4 cup tomato sauce in center of each breast.

Top each breast with 2 slices of Mozzarella and bake in preheated 350 degree oven for 20 minutes.

 

[moreluck]

Zucchini Casserole

Ingredients:
3 cups zucchini cubed (2 or 3 zucchini)
1 onion chopped
1 cup carrots, peeled and grated ( 2 or 3 carrots)
8 oz. sour cream
1 can cream of chicken soup
1 stick margarine
1 box of Stove Top Stuffing, chicken flavor
( tried it with generic brand stuffing, but it's not as good...so stick with the Stove Top)

Directions:
Bring pot of water to a boil. Add zucchini, onion and carrots. Cook for 5 minutes then drain.

Mix the sour cream and cream of chicken soup together, then add the vegtables to it.

Melt the stick of margarine then mix with contents of the box of stuffing. (Don't actually make the stuffing)

Put about 3/4 of stuffing on the bottom of a 9 x 13 ungreased dish. Add soup & veggie mixture then sprinkle the rest of the stuffing on top.

Bake at 350 degrees for 20 - 25 minutes.

Tastes best if you let it sit awhile.

 

[moreluck]

Potage De Ble ( Corn Soup)


2 c -Water
2 c Milk
4 c Corn kernels; fresh..
frozen may be used if out of season
1 tsp. Salt
2 tbls. Butter
1/3 cup celery chopped
1/4 cup onion chopped
1/4 cup leek, chopped
2 Tbls. flour
1/2 cup whipping cream
salt & pepper

This fresh corn soup from Renard Jacques, chef at Auberge Benedict Arnold
in St. Georges is rich and creamy. It may be made with frozen or canned
corn kernels, but it won't have the same delicate sweetness.

Bring water to a boil in a large saucepan. Add milk, corn and salt; cook
just until corn is tender. Strain cooking liquid into a bowl and set corn
aside. Heat butter in same saucepan and saute celery, onion and leek until
softened. Blend in flour; cook until bubbly. Stir in reserved corn cooking
liquid. Bring to a boil, then partially cover and let simmer for 15 to 20
minutes.
Place corn and liquid in food processor or blender and puree in batches
until smooth. Return to saucepan and add cream. Adjust seasonings with salt
and pepper to taste. Reheat until piping hot. SERVES: 4-6

SOURCE: _A Taste of Quebec_ by JULIAN ARMSTRONG

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[moreluck]

Cake Mix Cookies

Instead of flour and sugar, these cookies are made with a cake mix.
INGREDIENTS:

1 - 18.25 ounce box cake mix
1/2 cup vegetable oil
2 eggs
2 cups of *
PREPARATION:


Preheat oven to 350 degrees friend. Lightly grease cookie sheet(s). Mix together cake mix, vegetable oil, and eggs in a large bowl. Stir in *. Make little balls with the dough and put on cookie sheets. Bake for 8 to 10 minutes. Remove from pan and cool on wire cooling racks.
* This can be 2 cups of the following or a combination of a cup of each addition: chocolate chips, coarsely chopped semi-sweet chocolate, white chocolate chips, peanut butter chips, butterscotch chips, raisins, coconut, toasted-coarsely chopped nuts (pecans, walnuts), brickle chips, and so on.

 

[moreluck]

Quick Chinese Pepper Steak
1 pound 1/2-inch thick round steak
2 tablespoons salad oil
1 medium onion sliced
1 medium green pepper sliced
1 envelope Au Jus gravy mix
3/4 cup water
4 tablespoons soy sauce
3 cups cooked rice

Cut the meat in half lengthwise with a sharp knife, (meat will slice better if slightly frozen) then crosswise into thin slices. Saute the meat, onions and pepper in hot oil in a skillet until the meat is brown.
Stir in the remaining ingredients, except the rice. Cook for five minutes, stirring constantly. Serve over the rice.
You can have the meat and vegetables already sliced earlier if you like.

 

[moreluck]

Crockpot Mexican Beef Stew

Ingredients:
2 pounds beef stew meat
1 can (28 ounce size) whole tomatoes, undrained
1 cup frozen small whole onions
1 teaspoon chili powder
1 envelope (1.25 ounce size) taco seasoning mix
1 can (15 ounce size) black beans, rinsed and drained
1 can (11 ounce size) Mexicorn whole kernel corn with red and green peppers, drained
Directions:
Mix beef, tomatoes, frozen onions and chili powder in 3 1/2- to 4-quart slow cooker.

Cover and cook on low heat setting 8 to 9 hours or until beef is tender.

Stir in taco seasoning mix, using wire whisk. Stir in black beans and corn. Cover and cook on high heat setting 15 to 30 minutes or until thickened.

 

[moreluck]

Chocolate Peanut Torte..

2 cups Vanilla Wafer Crumbs
1/3 cup butter or margarine, melted
1 cup peanuts, finely chopped, divided
1 package (8 ounces) cream cheese, softened
1 cup confectioners' sugar
1/2 cup peanut butter
4 cups whipped topping, divided
3 cups cold milk
2 packages (3.9 ounces each) instant chocolate pudding mix
1 milk chocolate candy bar (1.55 ounces), grated


Combine wafer crumbs, butter and 2/3 cup peanuts. Press into an un-
greased 13-in. x 9-in. x 2-in. baking dish. Bake at 350 degrees for
8-10 minutes or until lightly browned. Cool. In a mixing bowl, beat
cream cheese, sugar and peanut butter until smooth. Fold in 2 cups
of whipped topping. Spread over crust. In a mixing bowl, beat milk
and pudding mixes on low for 2 minutes. Carefully spread over cream
cheese layer. Cover and refrigerate for 4-6 hours. Just before
serving carefully spread remaining topping over the pudding layer.
Sprinkle with grated chocolate and the remaining peanuts.

Yield 16-20 servings

 

[moreluck]

Choco Scotch Clusters:

Melt together in a heavy sauce pan over low heat 16 oz package of choco chips and 16 oz package of butterscotch chips and 1/4 cup of peanut butter.
Stir until well blended(melted)
Remove from heat and add 4 cups of rice krispies.
Stir until well coated.
Drop by teaspoon on wax paper and let cooled or firm.

That's it. These are a good treat for the kids to help make too!

 

[moreluck]

Salmon and Macaroni Squares

INGREDIENTS:
1 cup macaroni, raw
1/4 cup butter
1/4 cup flour
1 teaspoon salt
2 cups milk
2 eggs,slightly beaten
1/2 cup shredded mild cheddar cheese
1 tablespoon chopped pimiento
1 tablespoon lemon juice
1 teaspoon Worcestershire sauce
1 can (16 ounces) salmon, drained and flaked

PREPARATION:
Cook macaroni in boiling salted water, following package directions; drain well.
Melt 3 tablespoons butter in a saucepan over low heat. Stir in flour, stirring until smooth and bubbly. Gradually stir in milk. Continue to cook over low heat, stirring constantly, until thickened. Add a small amount of the hot mixture to the beaten eggs, whisking to incorporate quickly. Return egg mixture back to the saucepan mixture; whisk in. Add cheese, pimiento, lemon juice, Worcestershire sauce, and salmon. Turn mixture into a buttered 9-inch square pan. Bake at 375 for 25 to 30 minutes. Let stand for 5 minutes; cut into squares to serve.

 

[moreluck]

Lemon Garlic Chicken Thighs

Ingredients:
10 each Chicken Thighs
1/4 cup Vegetable oil
1/2 cup Lemon Juice
1 teaspoon Oregano
1/2 teaspoon Pepper
1 teaspoon Garlic powder
1 teaspoon Salt
1/2 cup Soy sauce

Instructions:
Soak the chicken pieces in salted water for 20 minutes (or just rinse if you're in a hurry), then pat the pieces dry and lay them in a baking dish. They should be a bit crowded, touching each other.

Mix up the rest of the ingredients and pour over the chicken, then let stand for 20 minutes. Bake at 400 degrees for 45 minutes or until done

 

[moreluck]

Double Potato Soup With Chicken and Green Chiles

6 cups chicken broth
4 large potatoes, peeled and cubed
1 bunch green onions, sliced
2 (7 ounce) cans diced green chilies
1 quart buttermilk
6 medium red potatoes, boiled and cubed
2 cups cooked chicken, diced

In large pot combine broth, cubed raw potatoes, 1/2 of green onions and 1 can green chiles.
Boil until potatoes are very soft.
Cool slightly, and puree with stick blender or in food processor.
To this add buttermilk, diced cooked red potatoes, remaining green onions and chilies.
Heat through, but don't bring to a boil.

 

[moreluck]

Mrs. Fields Peanut Butter Cookies

2 Teaspoon Vanilla
1 Cup Peanut butter; creamy
3 Eggs
1 Cup Butter; softened
1 1/4 Cup Sugar
1 1/4 Cup Dark brown sugar
1/4 Teaspoon Salt
1/2 Teaspoon Baking soda
2 Cup Flour

Preheat oven to 300 degrees. In a medium bowl, combine flour, soda, and
salt. Mix well with a wire whisk. In a large bowl, blend sugars using a
mixer at medium speed. Add butter and mix to form a grainy paste. Add eggs,
peanut butter, and vanilla. Mix at medium speed until light and fluffy. Add
the flour mixture and mix at low speed until just mixed. (Do not overmix).
Drop by rounded tablespoons onto an ungreased cookie sheet, 1 1/2 inches
apart. With a wet fork, gently press a crisscross pattern on top of the
cookies. Bake for 8-22 minutes until cookies are slightly brown along the
edges. Transfer cookies immediately to cool surface with a spatula.

 

[moreluck]

Cajun Pork Chops

1 tablespoon paprika
1 teaspoon seasoning salt
1 teaspoon rubbed sage
1/2 teaspoon cayenne pepper
1/2 teaspoon black pepper
1/2 teaspoon garlic powder
8 lean center-cut pork loin chops, 1/2-inch thick
1 tablespoon Crisco cooking oil

Combine paprika, seasoned salt, sage, cayenne pepper, black pepper and garlic powder in shallow dish.
Add meat.
Coat on both sides with seasoning mix. Heat Crisco oil in large nonstick skillet on high heat.
Add meat.
Reduce heat to medium.
Cook 6 to 8 minutes per side or until dark brown.

 

[moreluck]

Chocolate Zucchini Cupcakes

1 1/2 cups brown sugar
1/4 cup melted butter
3/4 cup vegetable oil
3 eggs
1 tsp vanilla
1/2 cup buttermilk
2 cups grated zucchini
1 cup chocolate chips
2 cups unbleached flour
1 cup cocoa, sifted
1/2 tsp salt
2 tsp baking soda
1 tsp allspice
1 1/2 tsp cinnamon

Pre-heat oven to 350F. Lightly grease large muffin pans and line with muffin cups.

In a medium bowl mix together the sugar, butter and oil. Beat in eggs, one at a time until well Incorporated. Stir in vanilla, buttermilk, zucchini and chocolate chips.

In a separate bowl mix together all of the dry ingredients. Add the liquid ingredients and mix until well combined. Spoon batter into large muffin pans. Bake in the center of the oven for 35 minutes, or until a toothpick inserted comes out clean. Cool on a wire rack, while preparing the icing (hs note: I made these without the icing).