Monday, January 18, 2010
Sunday, October 18, 2009
1 (6 oz) pkg wild rice
1 (10 oz) pkg frozen chopped broccoli, thawed and drained
4 cups chopped cooked chicken
8 oz. fresh mushrooms, sliced
2 cups (8 oz) shredded Cheddar cheese
1 (10 oz) can cream of celery soup
1 cup Hellman's mayo
1 tsp curry powder ( I omitted this... I don't like this flavor)
1/4 cup (1 oz) grated Parmesan cheese
Prepare the rice using the pkg directions. Layer the rice, broccoli, chicken, mushrooms, and Cheddar cheese in the order listed in a greased 9x13 inch baking dish. Combine the soup, mayo, and curry powder in a bowl and mix well. Spread the mayo mixture over the prepared layers and sprinkle with the Parmesan cheese.
Bake at 350* for 50 minutes. You may substitute chopped cooked ham for the chicken, adding 2 tsp. of prepared mustard to the soup mixture. Serves 8-10.
Note: I halved the recipe and it made enough to serve about 6-8...so be prepared for leftovers! It heated up great for days!
Saucy Stuffed Shells with Four Cheeses
1 lb. ground beef
1 lb. Italian sausage
1 tsp garlic salt
3 cups water
3 (6 oz) cans tomato paste
1 tsp salt
1/2 tsp pepper
1/2 tsp Italian seasoning
1/2 tsp basil
16 oz ricotta cheese
2 eggs, slightly beaten
3 cups (12 oz) shredded mozzarella cheese
1 cup (4 oz) grated Parmesan cheese
Jumbo pasta shells, cooked and drained
8 slices Provolone cheese
Brown the ground beef and sausage with the garlic salt in a skillet over medium heat, stirring until the meats are crumbly; drain. Stir in the water, tomato paste, salt, pepper, Italian seasoning, and basil. Simmer for 1 hour, stirring occasionally.
Combine the ricotta cheese and eggs in a bowl and mix well. Stir in the mozzarella cheese and Parmesan cheese. Fill the pasta shells generously withe cheese mixture; the shells will be overflowing with the stuffing. Arrange the shells stuffing side up in a single layer in a 9x13 inch baking dish sprayed lightly with non stick cooking spray. Arrange the provolone cheese slices over the top and spread with the ground beef mixture.
Bake, covered at 350* for 45 minutes; remove the cover and bake for another 15 minutes. Let stand at room temp. for 10-15 minutes before serving. Serve with additional Parmesan cheese, if desired. Serves 12
Note: I halved the recipe and it still made a ton!
Thursday, October 1, 2009
Wednesday, September 30, 2009
Anyways, back to the dish... It has wild rice, broccoli, chicken, mushrooms, cheese, and cream of celery. All layered in a large dish and baked in the oven for a while... SOO tasty and hearty! And of course, we were starving so I didn't have time to take a picture before we dug in! haha If you'd like the full recipe let me know :)
Saturday, September 19, 2009
I don't have a picture of the dish but I'll share the recipe :)
Shrimp Scampi with Linguine
16 oz. linguine
3 garlic cloves, minced
1/2 cup olive oil
8 oz. med. shrimp, peeled, deveined, and cut lengthwise into halves (I've never cut them...)
1 tsp lemon juice
1/2 tsp salt
1/2 tsp pepper
1 tsp dried basil, or 1/4 cup fresh basil
1/4 cup chopped fresh Italian parsley (This is ALOT of parsley, so I don't use quite that much)
1/8 tsp red pepper flakes
Cook the pasta. Drain and rinse with hot water. Cover to keep warm. Saute the garlic in the olive oil in a large skillet. Add the shrimp. Stir-fry until the shrimp turn pink. Drizzle with lemon juice and sprinkle with salt, pepper, basil, parsley, and red pepper flakes.
Spoon the shrimp mixture over the pasta on a serving platter. Sprinkle with Parmesan cheese, if desired. Serve immediately. Serves 4-6 (This dish does not reheat very well, so if you are making it for two you might want to half the recipe.)
Tuesday, September 8, 2009
This dish was very easy to make. The Chicken Romano was SO juicy and tender and cheesy and crunchy and light.
All you need is:
- a sleeve of Ritz crackers (or any other butter crackers) crushed
- 1/2 cup grated Romano cheese
- 1 teaspoon garlic powder
- 12 to 14 boneless chicken pieces (I used 4 large boneless chicken breasts)
- salt to taste
- 1/2 (1 stick) margarine, melted
You mix the cracker crumbs, cheese, and garlic powder in a shallow dish. Coat the chicken breasts in the the melted butter and coat with the crumb mixture. Bake at 350 for 1 hour.
The Love House Rice was a perfect side dish for this yummy chicken. This recipe can be found on page 95 of Home Again, Home Again. It was light and enough to fill you up.
My only complaint is that it took 1 hour to bake. The smell drifting from the oven made our taste buds angry and it was hard to wait! After devouring the entire meal, my dear, sweet, husband says: "We'll have to make this again." We?? The only thing he did to help was reach the shallow dish for me. ::sigh::Add some buttery Cresent rolls and you'll have yourselves a really good chicken and rice dish!