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!
Monday, September 7, 2009
Saturday, September 5, 2009
This pie has great flavor! The only problem I ran into was that after refrigerating the pie for a couple of hours after it baked, the middle of the pie didn't completely set. It was more like chocolate pudding. I think I didn't cook the chocolate mixture long enough before I poured it into the pie shell. After being in the refrigerator for 2 or 3 days, it finally was the right consistency for chocolate pie. I will definitely try this recipe again, and hopefully it will turn out a little better next time! :)
I made this recipe a couple of weeks ago for Brad's fantasy football draft. The picture was taken before it was baked, so it looked even better when it was a little brown on top and bubbly. There was a little left over for me to try, and I really liked it. The recipe calls for green onions (which I left out) and a jalapeno chile. To make the recipe even easier, I used a small can of diced jalapenos, so it took a little of the work out of the recipe. The dip was as simple as mixing everything together, pouring it into a baking dish, and baking for 30 minutes. This would be a great recipe for anyone looking for something a little different for any kind of get-together.
Monday, August 31, 2009
Thursday, August 20, 2009
Yellow Squash Casserole
5 or 6 small squash
1 onion, chopped (I only used about 1/4 of an onion and it was plenty.)
8 oz. softened cream cheese
3 tbsp. sugar
salt to taste
1/2 cup melted butter or margarine
2 stacks butter crackers, crushed (I used Ritz crackers.)
Cook the squash and onion in water until tender, drain. Add the cream cheese, sugar, and salt, and mix well. Spoon into a butter 1 1/2 quart baking dish. Combine the crackers and melted butter in a bowl. Sprinkle over the squash. Bake at 325 for 45 minutes.
Creamy Mashed Potatoes
8-10 potatoes peeled, cooked, and drained
1/2 cup (1 stick) softened butter
1/4 cup milk
1 cup sour cream
8 oz. softened cream cheese
1 tsp. garlic salt
1 tsp. salt
3-4 tbsp. butter
paprika to taste
Add 1/2 cup butter and the milk to the potatoes and mash until smooth. Beat in the sour cream, cream cheese, garlic salt, and 1 tsp. salt until smooth. Spoon into a greased 9x13 in. baking dish. Chill, covered in the refrigerator for 24 hours. Remove from refrigerator and let stand at room temp. for 2-3 hours. Top with 3-4 tbsp. butter, and sprinkle with paprika. I also add just a sprinkle of shredded cheese. Bake at 350 degrees for 30 minutes.
*Sorry...no picture for this one. I made it at the beginning of the week, and we were so hungry we dove right in. :)
Thursday, August 13, 2009
Wednesday, August 12, 2009
Monday, August 10, 2009
It always seems like I'm looking for new ways to cook vegetables or make different side dishes, and this recipe is EXCELLENT! I wasn't sure about it when I first read the recipe because it called for green beans, sour cream, and a few other ingredients. I didn't know how the greens beans and sour cream would taste together, but it was DELICIOUS! I sprinkled a little cheese on top, and I changed the topping from corn flakes to Ritz crackers. YUM! You have to try this one! We had leftovers for lunch today, and I think the green beans were even better than they were last night. This will definitely be a recipe that I make again.
The green beans were BURSTING with flavor! James was quite impressed, so of course he "kissed the cook"! haha As I'm sure you know green beans can sometime be a little bland... Not these! They have garlic, Italian seasoning, lemon juice, s & p (salt and pepper) tomatoes, pine nuts, and feta cheese. I will definitely be making these again!
We had our lovely neighbors over to grill out burgers and these side dishes dressed up the burgers quite nicely!