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.