What's Cookin' ??

[moreluck]

South Beach Chicken and Raspberry Spinach Salad

1/4 cup raspberry vinegar or white wine vinegar
5 tablespoons extra-virgin olive oil
1 teaspoon honey
1/2 teaspoon orange rind, finely shredded
1/8 teaspoon salt
1/4 teaspoon fresh ground black pepper
4 boneless skinless chicken breast halves (about 12 oz total)
8-10 cups torn spinach or mixed greens
1 cup raspberries
1 papaya, peeled, seeded, and sliced or 2 medium nectarines, pitted and sliced

In a screw-top jar, combine the vinegar, 4 Tbs friend the oil, the honey, orange peel, salt, and pepper. Cover and shake well. Chill the dressing til serving time.
In a med skillet, cook the chicken in the remaining 1 Tbs of oil over med heat for 8-10 min or til the chicken is tender and no longer pink. Turn the chicken often to brown evenly. Remove the chicken from the skillet. Cut into thin, bite-size strips.
In a large bowl, toss together the warm chicken strips and the spinach or mixed greens. Shake the dressing well. Add the dressing and raspberries to the chicken mixutre. Toss lightly to coat well.
Divide the chicken mixtures among 4 salad plates. Arrange the papaya or nectarine slices on each placte

 

[moreluck]

Baked Peaches & Cream French Toast

Ingredients:
6 eggs, beaten
2 cups light cream
1 teaspoon nutmeg
1 1/2 pound loaf French, Italian, challah, or other white specialty bread, sliced
Sliced peaches - fresh, canned, or frozen (thawed)

***Peach butter***
1/2 cup butter
4 tablespoons peach preserves
Directions:
Spray 11 x 13 casserole dish with Pam or other vegetable spray.

Combine eggs, cream, and nutmeg. Dip bread slices in egg mixture and arrange in casserole dish. Pour remaining egg mixture over top.

Bake 30 minutes at 350 degrees, or until golden and center is puffy and tests done. Top with sliced peaches and peach butter. Dust with powdered sugar.

Peach Butter: In blender, mix half cup softened butter with 4 tablespoons peach preserves.

 

[moreluck]

Mexican Rice Casserole With Chiles And Cheese


Ingredients:
4 cups cooked rice, white or brown
1/2 cup Monterey Jack cheese, shredded
1 can (4 oz. size) green chiles, chopped
1/2 cup cilantro, chopped
4 green onions, chopped
1 cup sour cream
1/2 teaspoon cumin
1/4 teaspoon salt
1/4 teaspoon pepper
Directions:
Heat oven to 375.

In a medium bowl, combine cooked rice with cheese, chiles, cilantro and green onions. Mix together.

In a small bowl, stir together sour cream, cumin, salt and pepper. Add to rice mixture and stir thoroughly.

Spray a medium casserole dish or 9x9" baking pan with vegetable oil spray. Spread rice mixture into casserole or baking dish and bake uncovered in the oven for approximately 30-40 minutes until cheese melts.

 

[moreluck]

Parmesan-Crusted Pork Chops

2 large eggs
1 cup dried Italian-style bread crumbs
3/4 cups freshly grated Parmesan
4 (1/2 to 3/4-inch thick) center-cut pork loin chops (each about 10 to 12 ounces)
Salt and freshly ground black pepper
6 tablespoons olive oil
Lemon wedges, for serving


Whisk the eggs in a pie plate to blend. Place the bread crumbs in another pie plate. Place the cheese in a third pie plate. Sprinkle the pork chops generously with salt and pepper. Coat the chops completely with the cheese, patting to adhere. Dip the chops into the eggs, then coat completely with the bread crumbs, patting to adhere.
Heat 3 tablespoons of oil in a very large skillet over medium heat. Add pork chops, in batches if necessary, and cook until golden brown and the center reaches 150 degrees, about 6 minutes per side. Transfer the chops to plates and serve with lemon wedges.

 

[moreluck]

Apple Crisp

6 apples peeled, sliced
1/2 cup flour
3/4 cup Brown sugar
1/2 teaspoon Cinnamon
1/2 teaspoon nutmeg
1/2 cup quick cooking oats
1/2 cup pecans chopped
3/4 cup margarine melted

Spread apples in baking dish. Combine flour, brown sugar, cinnamon, nutmeg, oats and pecans in bowl, mix well. Add margarine; mix well. Sprinkle evenly over apples. Bake at 375F for 35 minutes. Serve with ice cream or whipped topping.

 

[moreluck]

Burrito El Grande


Ingredients:
1 pound ground beef
1 jar (16 oz size) salsa
1 chopped green bell pepper
1 cup minute rice
1 can (16 oz size) refried beans, warmed
6 Flour tortillas (10-inch size) warmed
Mexican style shredded cheese to taste
Shredded lettuce to taste
Chopped tomato to taste
Slice black olives to taste
Sour Cream, optional
Directions:
Using a large skillet cook the beef until no longer pink, drain & add the salsa, bell pepper & bring to a boil. Stir in the rice, cover & cook 5 minutes. Divide the warmed beans between each tortilla spreading down the center. Top the beans with the meat mixture then cheese, lettuce, olives & tomato. Fold the top & bottom about 1-inch over the filling then fold over the sides to enclose the filling.

Serve with a spoonful of sour cream on the side.

 

[moreluck]

Crock Pot Creamy Chicken

4 servings
1 1/2 lbs boneless skinless chicken breasts
10 1/2 ounces Healthy Request cream of chicken soup
8 ounces low-fat cream cheese or fat free cream cheese
1 (2/3 ounce) package Good Seasonings Italian salad dressing mix
6 ounces mushrooms (optional)

Add all ingredients to crockpot.
Cook on low all day.
Serve over pasta or brown rice.

 

[moreluck]

Lemonade

6 2/3 cups cold water

1/2 cup sugar

1 cup lemon juice

8 lemon slices for garnish

Combine 2/3 cup of water with the sugar in a small saucepan and bring to a boil. Stir to dissolve the sugar. Combine the sugar-water with the lemon juice and add the remaining 6 cups of cold water. Stir to combine. Serve immediately over ice garnished with a lemon slice or store in the refrigerator until ready to use.

Makes 8 servings.

 

[moreluck]

Grandma Paul's Red Velvet Cake

Cake:
2 cups sugar
1/2 pound (2 sticks) butter, at room temperature
2 eggs
2 tablespoons cocoa powder
2 ounces red food coloring
2 1/2 cups cake flour
1 teaspoon salt
1 cup buttermilk
1 teaspoon vanilla extract
1/2 teaspoon baking soda
1 tablespoon vinegar
Icing:
1 (8-ounce) package cream cheese
1 stick butter, softened
1 cup melted marshmallows
1 (1-pound) box confectioners' sugar
1 cup shredded coconut
1 cup chopped pecans


Cake:
Preheat oven to 350 degrees friend.
In a mixing bowl, cream the sugar and butter, beat until light and fluffy. Add the eggs one at a time and mix well after each addition. Mix cocoa and food coloring together and then add to sugar mixture; mix well. Sift together flour and salt. Add flour mixture to the creamed mixture alternately with buttermilk. Blend in vanilla. In a small bowl, combine baking soda and vinegar and add to mixture. Pour batter into 3 (8-inch) round greased and floured pans. Bake for 20 to 25 minutes, or until a toothpick inserted into the center comes out clean. Remove from heat and cool completely before frosting.

Icing:
Blend cream cheese and butter together in a mixing bowl. Add marshmallows and sugar and blend. Fold in coconut and nuts. Spread between layers and on top and sides of cooled cake.

 

[moreluck]

PUMPKIN CAKE DELIGHT

1 box yellow cake mix
1 (15oz.) can pumpkin pie filling ,ready to use
1/2 cup butter, melted

Pour the pie mix in the bottom of a 9x13 baking dish. Sprinkle the yellow cake mix over the pie mixture, then pour the melted butter over the cake mix. Bake at 350 degrees for 30-40 minutes. If a knife pulls out clean, it's done.

 

[moreluck]

For Ms. Swing....

www.kitchenlink.com pick "recipes from restaurants" and when that page appears, pick the letter "O" and they have Olive garden recipes. "O" for Outback too.

Here's some other sites for your recipe search...

www.backofthebox.com
www.epicurious.com
www.allrecipes.com
www.1001recipes2send.com

 

[moreluck]

Meatball and Pasta Soup

Soup Ingredients:
2 tablespoons olive oil, separated
1 large onion, slivered
1 clove garlic, minced or pressed
2 stalks of celery, sliced thinly
2 carrots, sliced in "coins"
1 teaspoon dried basil
teaspoon dried thyme
teaspoon dried oregano
1 large can diced tomatoes (20 oz.)
Two 14.5 oz cans beef broth
1 cup dry red wine
1 cup water
2 cups uncooked bow tie pasta
2 medium zucchini (about 1 lb.), cut in 1/2 inch slices and then in half moons
red sweet pepper, chopped
Salt
Fresh Parmesan cheese, grated


Meatball Ingredients:
1 pound Lean Ground Beef
1 egg, beaten
cup soft breadcrumbs
cup grated Parmesan cheese
teaspoon salt
1 clove garlic, minced or pressed



Directions
1. In a 4 to 6 quart Dutch oven, heat 1 tablespoon olive oil over medium heat. Add onion, garlic, celery and carrot. Cook for 5 minutes, stirring occasionally.
2. Add next 7 ingredients, basil through water. Raise heat and bring to a boil.
3. In a medium bowl mix the meatball ingredients. Form into 1-inch meatballs.
4. Preheat a skillet with 1 tablespoon of olive oil. Add meatballs and brown.
5. As they brown, move meatballs from skillet to soup pot. Meatballs do not need to be cooked through; they will continue cooking in the soup.
6. Reduce heat on the soup to a simmer. Add zucchini and red pepper.
7. In a separate pot, cook pasta until nearly tender, 12 to 15 minutes.
8. Add pasta to soup when vegetables are tender to taste. Salt, if desired.
9. Serve with Parmesan cheese sprinkled over each serving.


Makes 4 to 6 servings.

 

[moreluck]

Ricotta pasta with fresh spinach

12 ounces medium shells
2 tablespoons butter
1 cup ricotta cheese
1/3 cup grated fresh Parmesan cheese
Salt and freshly ground black pepper to taste
1 (10 to 12 ounces) package fresh spinach, well washed and stemmed

Cook the pasta according to package directions and drain; reserving 1/2 cup of the hot pasta cooking water. Transfer the pasta to a serving container, toss with 1 1/2 tablespoons butter, and cover.


In a mixing bowl, combine the ricotta with the reserved pasta cooking water and stir until well blended. Stir into the pasta along with the Parmesan, and season with salt and pepper.


Cover and steam the spinach using just the water clinging to the leaves in the same pot used to cook the pasta, 1 to 2 minutes.


Drain the spinach well and chop coarsely. Transfer to a small serving bowl and toss with the remaining 1/2 tablespoon butter. Serve at once, topping each serving of pasta with some of the steamed spinach. Makes 4 servings.

 

[moreluck]

Pressed Spritz Cookies


Ingredients:
1 cup butter, softened
1 cup sugar
1 egg
2 teaspoons vanilla
1/4 cup evaporated milk
3 cups flour
Directions:
Preheat oven to 400 degrees friend. Mix together the butter and sugar until light and fluffy. Add the egg, vanilla, and milk, mixing thoroughly. Stir in the flour, mixing well.

Fill the cookie press with the dough and form cookies on a cold and ungreased cookie sheet. Bake on an oven rack slightly above the center of the oven for about 8 minutes or until light brown. Remove from cookie pan at once.

 

[moreluck]

Cheesy Garlic Mashed Potatoes

5 medium unpeeled potatoes
1 small onion
3 cloves garlic
c. Parmesan cheese
1 c. shredded cheddar cheese
1 c. sour cream
Wash potatoes. Peel onion and garlic. Boil potatoes, onions and garlic about 20 to 25 minutes or until soft. Drain. Add cheeses and sour cream. Mash, leaving some small chunks of potato. Salt and pepper to taste.

 

[moreluck]

CHOCLOATE ZUCCHINI LOAF

2 cup flour
1/3 cup cocoa powder
1/2 tsp. baking powder
1/2 tsp. baking soda
1/2 tsp. salt
1 3/4 cup sugar
3 eggs
3/4 cup applesauce
1/4 cup canola oil
1 tsp. vanilla
1/2 cup choc. chips
2 cups grated zucchini

Preheat oven to 325. Coat two 8" loaf pans with non-stick spray. Combine the first 5 ingredients in a large bowl. In a separate bowl, blend the next 5 ingredients. Fold in the flour mixture just until combined. Add choc. chips & zucchini gently. Divide between the pans and bake 55-60 minutes. Let cool then slice.

 

[moreluck]

Pesto Lasagna (Spinach & Cheese)

1 (16 ounce) package lasagna noodles, partially cooked according to package directions
3 tablespoons olive oil
1 1/2 cups onions, chopped
3 garlic cloves, finely chopped
30 ounces frozen chopped spinach, thawed & squeezed dry
salt, to taste
pepper, to taste
24 ounces ricotta cheese (3 cups)
1 1/2 cups pesto sauce
3 ounces parmesan cheese, grated (3/4 cup)
1/2 cup pine nuts, toasted
16 ounces shredded mozzarella cheese (6 cups)

Preheat oven to 350F.
Oil 13"x9" casserole dish.
In a large skillet, heat olive oil.
Saut onion and garlic until onion is transparent.
Add spinach; cook, stirring constantly for 5 minutes.
Season with salt and pepper.
Transfer to a large bowl.
Add ricotta, pesto, Parmesan, and pine nuts to spinach; mix well.
Layer 5 lasagne noodles in bottom of casserole dish, slightly overlapping each other.
Top with 1/3 of spinach mixture and 1/3 of mozarella cheese.
Repeat layers twice.
Bake until hot and bubbly (35 minutes).

 

[moreluck]

CROCKPOT FRENCH ONION SOUP

3 medium onions, sliced thin
1/4 cup butter
4 cups beef broth
1 teaspoon worcestershire sauce
2 cups toasted croutons
4 slices swiss cheese


1. Add first four ingredients to your crockpot.
2. Cover and cook on High for 4-6 hours.
3. Here comes the difference between most soups like this. Place a slice of cheese on the bottom of your bowl.
4. Add the soup followed by your croutons.
5. As you stir your soup all that good cheese gets swirled around.

 

[moreluck]

Skillet Cabbage

1 pound ground beef
1 chopped onion
garlic to taste
1 medium head cabbage,chopped
1 can chopped tomatoes (may use rotel)

Brown hamburger with onions, place chopped cabbage on top. Pour tomatoes over, cover and simmer until cabbage is tender. May sprinkle grated cheese on top.

 

[moreluck]

Italian Marinated Chicken Breasts

4 boneless skinless chicken breasts
2 cups Italian salad dressing (I use Kraft House Italian)
1 teaspoon oregano
2 tablespoons grated parmesan cheese
salt & pepper

In a glass 9 x 11 baking dish, place cleaned and trimmed chicken breasts, and season with salt and pepper, if desired.
Pour Italian salad dressing over to coat and let marinate in the fridge for 1 hour.
Preheat oven to 350 degrees.
After the hour of marinating, turn chicken breasts over and sprinkle evenly with oregano and grated parmesan cheese.
Bake in a 350 degree oven for 1 hour (or until juices run clear), checking after 45 minutes to make sure they do not get over-cooked.