What's Cookin' ??

[moreluck]

Garlic-Herb Pasta

8 oz. uncooked thin spaghetti
5 garlic cloves, minced
2 Tbls. olive oil
2 lb. plum tomatoes, cut into eighths
3 Tbls. minced fresh parsley
3 Tbls. chopped fresh basil
1 tsp. salt
1/4 tsp. ground pepper
grated parmesan cheese

Cook pasta according to package directions; drain. Place in bowl and keep warm.

Saute garlic in hot oil over med. heat 1 minute (do not burn). Stir in tomatoes and next 4 ingredients. Cook stirring for 5 mins or 'til thoroughly heated and tomatoes release juices. Pour over pasta; toss to combine. Sprinkle with parmesan cheese.

 

[moreluck]

SPICY GRILLED CHICKEN BREASTS

3 Tbls. Soy Sauce
2 Tbls. rice wine or sake
1 Tbls. minced garlic
1 tsp. dried chili flakes or hot chili paste
1 T. olive oil, plus 2 T. for brushing on grill
1 1/2 lbs. boneless, skinless chicken breasts

In a med glass bowl, combine soy sauce, wine or sake, garlic, chili flakes or paste and 1T. oil. Add chicken breasts and gently toss to coat. Cover with plastic wrap and refrigerate at least one hour.

Prepare a med.-hot fire for grilling. Brush the rack with olive oil and place meat 3 inches from the heat source. Grill covered, 5-7 minutes per side, or until chicken is opaque all the way through.
Cool slightly and slice chicken across the grain into thin slices.

 

[moreluck]

Mexican Cheese Squares

5 lg. eggs 1/4 c. flour
1 pinch salt 3/4 tsp. baking powder
4 oz. can green chile peppers or diced fresh jalapeno peppers,deveined and seeded
1 c. sour cream 2 c. packed, grated Cheddar cheese (1/2 lb.)
1-2 T. Mexican hot sauce 1 T. fresh cilantro leaves, torn (no stems)
1 T. unsalted butter

In a lg. mixing bowl, whisk together eggs, flour, salt and baking
powder until smooth. Stir in diced chile peppers, sour cream and
cheese. Add hot sauce to taste and cilantro.
Melt butter in an 8" sq. baking dish. Pour mixture into dish and
spread with a spatula.
Bake at 400 for 15 mins., then turn heat down to 350 and bake an
additional 30 mins., or until toothpick inserted in center comes out
clean.
Cool slightly, then cut into squares to serve.

 

[moreluck]

Fried Chicken with bacon and pepper cream gravy Gourmet | January 2008


For chicken
1 whole chicken (about 3 1/2 pounds), cut into 8 pieces
3 cups well-shaken buttermilk
1 large onion, thinly sliced
2 teaspoons hot sauce such as Tabasco
2 cups all-purpose flour
2 teaspoons paprika
1/8 teaspoon cayenne
8 bacon slices (1/2 pound)
About 3 cups vegetable oil
For gravy
4 teaspoons all-purpose flour
2 cups whole milk
Equipment: a deep-fat thermometer

Marinate chicken:
Toss chicken with buttermilk, onion, Tabasco, and 2 teaspoons salt.
Marinate chicken, covered and chilled, at least 12 hours.
Coat and fry chicken:
Put flour, paprika, cayenne, 1 1/2 teaspoons salt, and 1 teaspoon black pepper in a paper or plastic bag and shake to combine well.

Drain chicken well in a colander, discarding marinade and onions, then shake chicken in bag, 1 piece at a time, to coat well.
Knock off excess flour and transfer to a sheet of wax paper. Let chicken air-dry 30 minutes.
Preheat oven to 250°friend with rack in middle.
Set a cooling rack in a large shallow baking pan.
Meanwhile, cook bacon in 2 batches in a 12-inch heavy skillet over medium heat until browned and crisp.
Transfer to rack in baking pan and keep warm in oven.
Scrape up brown bits from bottom of skillet with a spatula and strain bacon fat through a fine-mesh sieve into a bowl, reserving bits in sieve.
Wipe skillet clean and add strained bacon fat. Add enough oil to measure 1/2 inch fat in skillet and heat to 350°friend over medium-high heat.
Fry chicken 4 pieces at a time (keep each batch all white meat or all dark meat), skin sides down first, turning occasionally with tongs, until golden-brown and cooked through, 8 to 12 minutes for breasts and wings; 10 to 12 minutes for drumsticks and thighs.
Transfer chicken to rack with bacon and keep warm in oven. Return fat to 350°friend between batches and reserve after frying.
Make gravy:
Strain frying fat through sieve into a bowl, then return 1 tablespoon fat and all brown bits in sieve to skillet.
(Discard remaining frying fat once cool.) Whisk in flour and cook roux over medium heat, whisking, 1 minute. Whisk in milk, 1 teaspoon salt, and 3/4 teaspoon pepper and bring to a boil, whisking, then simmer, whisking, until thick, 3 to 5 minutes.
Serve chicken with gravy and bacon.

Cooks' note: Chicken can be marinated up to 24 hours.

 

[moreluck]

Herb-Roasted Eye Of The Round Roast

Ingredients:
2 1/2 pounds eye of the round roast, room temperature
2 teaspoons olive oil
1 teaspoon oregano
1 teaspoon paprika
1/2 teaspoon garlic powder
1/2 teaspoon black pepper



Directions:
Preheat oven to 500degrees. Rub roast all over with oil. Combine oregano, paprika, garlic powder, and pepper and rub on both sides of meat.

Place meat in baking pan and roast for 30 minutes.

Then add 1 cup water, reduce temperature to 275degrees, and roast for an additional 45 minutes to 60 minutes, or until meat thermometer registers 155. This will produce a medium doneness.

Remove from oven and let sit covered with foil for 15 minutes before carving to allow juices to settle (internal temperature will rise 5 degrees).

 

[moreluck]

Pepperoni Dip for the Big Game Day

A pizza-like dip to serve with pita or tortilla chips...

8 ounce package cream cheese, softened

½ cup sour cream

1/8 tsp garlic powder

¼ tsp dried oregano

1 cup pizza sauce

½ cup pepperoni, diced

¼ cup chopped onions

¼ cup chopped green bell pepper

1 cup shredded mozzarella cheese


1Preheat oven to 350°friend.
2In a small bowl, combine cream cheese, sour cream, garlic powder, and oregano. Spread cream cheese mixture into a 9-inch pie plate. Spread pizza sauce evenly over the cream cheese mixture. Arrange the pepperoni, onion and green bell pepper over the sauce.
3Bake 10 minutes. Remove from oven and sprinkle cheese on top. Return to oven and bake until cheese is melted and bubbly.

 

[moreluck]

Best Easy Ham and Bean Soup

3/4 pound fully cooked ham cubed
1 cup peeled diced potatoes
1 medium onion chopped
3/4 cup diced carrots
2 cloves garlic minced
3/4 cup diced celery
2 Tablespoons Butter
1/4 teaspoon pepper
2 cans (16 ounces) great northern beans, rinsed and; drained
1/2 cup frozen peas
3 cups chicken broth
2 Tablespoons minced fresh parsley
2 cups water

Instructions:

In a 3 quart saucepan, saute ham, onion and garlic in butter until onion is tender.

Add the next seven ingredients; cover and simmer for 30 minutes or until vegetables are tender.

Add peas and cook for 5 minutes. Add parsley and serve.

 

[moreluck]

Fettuccine Amatriciana with Fresh Pecorino and Balsamic Vinegar (Fettuccine all'Amatriciana con Pecorino ed Aceto Balsamico)


Ingredients
2 tablespoons extra virgin olive oil
4 ouncesI talian pancetta, chopped
1 cup onion, chopped
1 clove garlic, chopped
1 tablespoon balsamic vinegar
2 medium tomatoes, peeled and chopped
to taste salt
to taste freshly ground black pepper
1 box (16 ounces) BARILLA Fettuccine
1/4 cup Pecorino cheese, freshly grated
5 leaves fresh basil, chopped




BRING a large pot of water to a boil.
HEAT olive oil in a large skillet over medium heat. Add pancetta and sauté 3 to 4 minutes.
ADD onion and garlic; continue cooking 2 to 3 minutes. Stir in balsamic vinegar
ADD tomatoes, salt and pepper to taste. Reduce heat to a simmer; cook for 5 minute.
COOK pasta according to package directions.
HEAT sauce through while pasta is cooking.
DRAIN pasta, reserving 1/3 cup of pasta cooking water. Immediately add hot pasta and reserved water to sauce mixture. Mix well. Add cheese and toss.
TRANSFER pasta to a serving platter or bowl; sprinkle with basil and serve.

 

[moreluck]

Noodles Romanoff

Ingredients:
8 ounces egg noodles
8 ounces cream cheese -- softened
1 cup sour cream
1/4 cup milk
1/4 cup onion -- minced
1/2 teaspoon worcestershire sauce
1/4 teaspoon garlic powder
1 dash tabasco sauce
1/2 teaspoon salt
***topping***
1/4 cup bread crumbs -- with
1 tablespoon unsalted butter -- melted



Directions:
Preheat oven to 350F.

Cook the noodles al dente, drain, and place in a large bowl. Combine the cream cheese, sour cream, milk, onion, and seasonings, stirring well to mix, then stir into the cooked noodles. Pour into a greased 1-quart casserole, top with the bread crumb mixture, and bake for about 25 minutes.

 

[moreluck]

Bubba's Beer-Broiled Shrimp

2 lbs large shrimp, peeled and deveined
3/4 cup beer
2 tablespoons fresh parsley, chopped
2 tablespoons vegetable oil
1 tablespoon worcestershire sauce, sauce-plus
1 teaspoon worcestershire sauce
1 garlic clove, minced
1/8 teaspoon salt
1/4 teaspoon pepper
1/8 teaspoon hot sauce
6 skewers

1. Combine beer and remaining ingredients in a large shallow dish;add shrimp,stirring gently to coat.
2. Cover and marinate in refrigerator 2-3 hours,stirring occasionally.
3. Drain shrimp,discarding marinade.
4. Thread neck and tail of each shrimp onto six 14 inch skewers so that the shrimp will lie flat.
5. Place skewers on a lightly greased rack of a broiler pan.
6. Broil 5 1/2 inches from heat(with electric oven door partially opened)for 3 minutes.
7. Turn and broil an additional 1-2 minutes or until shrimp turn pink.

 

[cheryl]

We're having this during the superbowl:

Pulled Pork in Crockpot
1 Medium Onion peeled, rinsed and precooked until transparent, in thick slices
6 cloves garlic (large, peeled -- I like them slightly mashed but up to you)
2 cans Beef Broth
2 bottles of your favorite BBQ Sauce
6 bay leaves
1/2 cup beer
1/3 cup brown sugar
1/3 cup cider vinegar
1/2 teaspoon pepper
3 to 4 lb Pork shoulder, also known as Boston butt
Hamburger Buns (6-10 depending on how high you plan to heap the pork and how many you're feeding)

Place onions and garlic cloves in crockpot. Stir in broth, bbq sauce, beer, sugar, vinegar and pepper and pork roast. Cover and cook on HIGH for 1 hour. Tun to LOW and cook 7 to 9 hours longer, until very tender. Remove roast and discard fat and juices, keep onion if desired. Chop or shred the pork; return to slow cooker. Mix additional barbecue sauce into the meat for flavor. Cook for about 1 hour longer, until hot.

If serving on buns makes it too sloppy, I've been known to serve it like an open faced sloppy joe on a plate.

 

[moreluck]

Cheryl......trust me, there's nothing better on a BBQ pulled pork sandwich than COLESLAW !!! Delicious.

 

[moreluck]

PEA SOUP (crockpot)
INGREDIENTS:

• 1 (16 ounces)package split peas
• 1 meaty ham bone or 2 ham hocks
• 1 large carrot, diced
• 1/2 cup chopped onion
• 1 large potato, peeled and diced
• 1 small smoked sausage sliced
• 1 celery stalk, diced
• 8 cups of water
• 1/2 tsp salt
• 1/4 tsp pepper

PREPARATION:

Combine split peas, ham bone or ham hocks, carrot, onion, potato, sausage, celery. water and salt and pepper in slow cooker. Cover and cook on LOW setting for 8 to 10 hours. Remove ham bone; cut meat off bones, dice, and discard the bones. Return ham to the soup and serve hot.

 

[moreluck]

I like doing it the easy way....buying a bag of thinly cut slaw and using just a little Marzetti's Cole Slaw Dressing......for a creamy cole slaw. I try to avoid the 'cooking' parts as much as I can.

I think I have a lazy streak in me.

 

[moreluck]

Hawaiian Pork Chops

4 Boneless Pork chops
1/2 cup Ketchup
2 tablespoons Butter
1 tablespoon Soy sauce
1 can (9 oz) Pineapple in syrup
3 tablespoons Brown sugar
1/4 cup Green pepper , chopped
Hot cooked Rice
1/4 cup Apple Cider Vinegar

Instructions:

In a skillet, brown pork chops in butter over medium-high heat. Transfer to a 2 quart casserole dish. Combine remaining ingredients and pour over pork chops. Cover. Bake at 325? for 1-1/2 hours or until meat is no longer pink. Serve over rice.

 

[moreluck]

Chesapeake Bay Pasta, Chicken and Shrimp

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

 

[dillweed]

I like a bit of sweet in slaw. Moreluck's idea is good, I've done that. You can doctor it up with more carrots or whatever.

Thanks ladies, I copy/paste and cook lots from here.

 

[moreluck]

Spinach/Chicken Breast Rolls

4 med. skinless, boneless chicken breast halves (1 1/4 lb. total)
1 egg white
1/2 a 10 oz. pkg. frozen spinach, thawed and squeezed
1/3 cup low fat cottage cheese, drained
4 oz. part-skim shredded mozzarella (1 cup)
1 1/4 cup spaghetti sauce with garlic & herbs
2 Tbls. tomato paste
6 oz. dried multigrain spaghetti cooked & drained

Preheat oven to 375 degrees. Place each chicken breast between plastic wrap; lightly pound with flat side of meat mallet to about 1/4 inch thickness.

In a bowl, stir together egg white, spinach, cottage cheese and half the mozzarella; spoon on chicken leaving 1/2 inch border. Roll up from narrow side. Place seam side down in 2 qt. rectangular baking dish. Combine spaghetti sauce and tomato paste and spoon over chicken. Bake covered for 25 mins. Uncover and sprinkle with remaining mozzarella. Bake uncovered about 25 minutes more until chicken is no longer pink and cheese is light brown. Let stand 10 mins. If desired, serve with spaghetti.

 

[moreluck]

Crab Granicio

2 cups imitation crabmeat, flake style 1/2 lb butter, melted 2 tablespoons garlic, minced 1 tablespoon oregano 1/4 teaspoon red pepper flakes (optional) 1/2 lb fettuccine pasta 2 tablespoons parmesan cheese, shredded

1. Prepare fettuccine per instructions on package.
2. Melt butter and addgarlic, oregano, and red pepper flakes (optional), mix and blend well.
3. In a medium sauce pan add crab meat and butter mixture. Heat until see the butter starting to "bubble".
4. Remove from heat and toss with fettuccine.
5. Garnish with parmesan cheese and serve with bread salad and beverage.

 

[moreluck]

Cabbage Kielbasa Supper (crockpot)

Ingredients:
8 cups cabbage, coarsely shredded
3 medium potatoes, cut into ?" cubes
1 medium onion, chopped
1 1/2 teaspoon salt
1/4 teaspoon pepper
1 can (14.5 oz size) chicken broth
2 pounds fully-cooked kielbasa or Polish sausage, cut into serving-size pieces



Directions:
In a 5-qt. slow cooker, combine the cabbage, potatoes, onion, salt and pepper. Pour broth over all. Place sausage on top (slow cooker will be full, but cabbage will cook down).

Cover and cook on low for 8-9 hours or until vegetables are tender and sausage is heated through.