Showing posts with label recipes. Show all posts
Showing posts with label recipes. Show all posts
Thursday, November 6, 2014
Hungarian Beef Goulash
"Hungarian Beef Goulash" is a simple meal that anyone can make and everyone will enjoy—This is the perfect dinner if you’re having a stressful work day or great for saving as leftovers. An all-around hearty dinner with little effort!
Ingredients
1 pound lean ground beef
1 medium onion, chopped
1 medium red bell pepper, chopped
1 garlic clove, minced
1 Tablespoon paprika
1 teaspoon dried thyme
3½ cups beef broth
4 cups medium egg noodles
¼ cup sour cream
1 medium onion, chopped
1 medium red bell pepper, chopped
1 garlic clove, minced
1 Tablespoon paprika
1 teaspoon dried thyme
3½ cups beef broth
4 cups medium egg noodles
¼ cup sour cream
Sea Salt and Pepper to taste.
Directions
In a large skillet, brown the beef over medium-high heat, breaking up any large chunks of a spoon.
Stir in the onion, bell pepper, and garlic.
Cook, stirring often, for 8 minutes.
Cook, stirring often, for 8 minutes.
Stir in the paprika and thyme.
Add the broth and noodles.
Bring to a boil over medium-high heat.
Bring to a boil over medium-high heat.
Reduce the heat to low, cover, and simmer for 8 to 10 minutes, stirring occasionally, until noodles are tender.
Stir the sour cream into the noodle mixture and simmer, uncovered, for 2 minutes.
Serve.
Serve.
Garlic Shrimp with Buttered and Herbs Fettuccine
You'll be asking yourself, "Why dear lord have I never done this before?!?!?!" Garlic Shrimp with Buttered and Herbs Fettuccine is absolutely delicious!! Creamy and full of flavor this is why it's a great option for an Italian inspired meal.
Ingredients
2 pounds cooked shrimp, peeled and deveined
1 cup olive oil
1 teaspoon celery salt
1 teaspoon paprika
1 teaspoon dried or fresh basil
1 teaspoon dried or fresh oregano
1 teaspoon celery salt
1 teaspoon paprika
1 teaspoon dried or fresh basil
1 teaspoon dried or fresh oregano
1 teaspoon minced garlic
Pasta
1 pound Fettuccine pasta, cooked
3 Tablespoons butter
1 teaspoon dried or fresh basil
1/2 teaspoon minced garlic
Directions
In a small mixing bowl, combine oil, celery salt, paprika, basil, oregano and garlic mix well.
Layer shrimp on the bottom of an ungreased 13x9 baking dish.
Pour mixture over shrimp.
Broil 4 to 5 inches from heat source on low-heat four 5 to 10 minutes or until shrimp are bright pink and hot.
Remove from heat.
Pasta
In a small skillet melt butter add basil and garlic cook for 2-3 minutes.
Remove from heat.
Drain pasta (do not rinse) and pour into a large bowl.
Pour butter mixture over the pasta, add shrimp and mix well.
Plate pasta and top with fresh parsley.
Serve with slices of warm Italian garlic bread .
Wednesday, November 5, 2014
Delicious Lemon Pepper Cod
"Delicious Lemon Pepper Cod" with stir-fry vegetables is absolutely the best crock pot meal!! It is full of flavor, this is why it's a great option for an crock pot inspired meal.
Ingredients
2 pound frozen cod, thawed or fresh cod
1 Tablespoon fresh lemon juice
1/4 teaspoon freshly ground black pepper
1/4 teaspoon sea salt
1 large yellow onion, sliced
1 teaspoon dried or freshly minced rosemary
1/2 teaspoon dried or freshly minced parsley
1 1/2 cups diced tomatoes
3 Tablespoons grated Parmesan cheese
1 Tablespoon fresh lemon juice
1/4 teaspoon freshly ground black pepper
1/4 teaspoon sea salt
1 large yellow onion, sliced
1 teaspoon dried or freshly minced rosemary
1/2 teaspoon dried or freshly minced parsley
1 1/2 cups diced tomatoes
3 Tablespoons grated Parmesan cheese
Pasta or White Rice
1 pound fettuccine pasta or white rice, cooked
3 Tablespoons butter
1 teaspoon dried or fresh basil
1/2 teaspoon minced garlic
3 Tablespoons butter
1 teaspoon dried or fresh basil
1/2 teaspoon minced garlic
Directions
Line bottom of the crock pot with the sliced yellow onion.
In a bowl combine lemon juice, black pepper, sea salt, rosemary and parsley, mix well then rub on both sides of the cod.
Layer cod on top of the sliced onion.
Season with salt, lemon-pepper and rosemary.
Pour tomatoes over everything.
Cook on low heat for 2 to 3 hours or until fish flakes and vegetables are tender.
Pasta
In a small skillet melt butter add basil and garlic cook for 2-3 minutes.
Remove from heat.
Drain pasta or rice (do not rinse pasta) and pour into a large bowl.
Pour butter mixture over the pasta and mix well.
Plating
Plate pasta or rice in center of the plate and top with cod.
Spoon sauce over cod.
Sprinkle with grated Parmesan cheese and top with fresh parsley.
Serve with slices of toasted Parmesan encrusted Italian garlic bread .
Baked Macaroni Cheese with Bread Crumbs
There's nothing's as comforting "Baked Macaroni Cheese with Bread Crumbs" tender pasta with creamy cheese topped with Mom's buttery Italian Garlic and Parmesan Cheese Bread Crumbs!
Ingredients
3 Tablespoons butter
3 Tablespoons flour
1 Tablespoon powdered mustard
1/4 tablespoon powdered garlic
3 cups milk
1/2 cup yellow onion; minced
1 bay leaf
1/2 teaspoon paprika
1 large egg
12 ounces sharp cheddar, shredded
1 teaspoon Sea Salt
Fresh black pepper
1/4 cup I Can't Believe It's Not Butter
1 cup bread Italian crumbs
3 cups milk
1/2 cup yellow onion; minced
1 bay leaf
1/2 teaspoon paprika
1 large egg
12 ounces sharp cheddar, shredded
1 teaspoon Sea Salt
Fresh black pepper
1/4 cup I Can't Believe It's Not Butter
1 cup bread Italian crumbs
3 Tablespoons grated Parmesan Cheese
1 teaspoon garlic powder
Directions
Preheat oven to 350 degrees F.
In a large pot of boiling, salted water cook the pasta to al dente.
While the pasta is cooking, in a separate pot, melt the butter.
Whisk in the flour and mustard and keep it moving for about five minutes.
Make sure it's free of lumps.
Stir in the milk, onion, bay leaf, and paprika.
Simmer for ten minutes and remove the bay leaf.
Temper in the egg.
Stir in 3/4 of the cheese.
Season with sea salt and pepper.
Fold the macaroni into the mix and pour into a 2-quart casserole dish.
Top with remaining cheese.
Topping
Melt the butter in a saute pan and remove from heat.
Add the bread crumbs, cheese, and garlic,
Mix until evenly coated.
Top the macaroni with the bread crumbs.
Bake for 30 minutes.
Remove from oven and rest for 5- 8 minutes before serving.
Banana Chocolate Chip Muffins
"Banana Chocolate Chip Muffins" are tasty and perfect for breakfast, dessert, or a snack. .
Ingredients
1 large egg
1/2 cup applesauce
1/2 cup Splenda
1 cup whole wheat flour
1 cup regular flour
1/4 cup milk, 1%
1/4 tsp vanilla extract
2 tsp baking powder
3 tbsp semi-sweet mini chocolate chips
Directions
Fill 16 muffin tins or papers about halfway.
Bake 350 degrees for 20 mins.
Blackberry Martini
The Blackberry Martini is a perfect drink to usher in the Summer and enjoy at a backyard gathering with friends and family.
Ingredients
1 ounce p.i.n.k. Vodka
1-1/2 ounce Cranberry Juice1 ounce Blackberry Brandy
1/2 ounce Cointreau
Splash of Sour Mix
Fresh Blackberries
Directions
Combine ingredients over ice and shake well.
Strain into a well-chilled martini glass.
Pour 1-1/2 scoops of mulled blackberries through the center.
Stir slightly.
Garnish with a blackberry on the edge of the glass.
Tuesday, November 4, 2014
Classic Super Bowl Pizza
"Classic Super Bowl Pizza" truly takes the Margherita pizza to new heights.
Ingredients
1 package (19 ounce) Mild Italian Sausage
1 package pizza dough, refrigerated
3 tablespoons extra virgin olive oil
1 tablespoon garlic, minced
1 tablespoon parsley, minced
1 tablespoon oregano
sea salt and pepper
6 Roma tomatoes, sliced (divided-save 10 slices for the top)
1/2 medium red onion, minced
2 cups Mozzarella cheese, shredded
1 cup Fontina cheese, shredded
5 fresh basil leaves, divided
1 cup Parmesan cheese, shredded
Directions
Position oven rack on lowest shelf and preheat to 425°F.
Lightly oil a pizza pan. Roll out dough as thin as possible.
Let rest 10 minutes.
In a small skillet, heat 1 tablespoon oil and sauté sausage until browned.
Always cook sausage to internal temperature of 160°F.
Remove from pan and coin slice.
In the same pan, sauté onion and parsley to golden, then stir in garlic and oregano for a few seconds.
Add tomatoes to pan, crushing them as they are mixed (do not substitute crushed tomatoes). Boil, stirring 5 minutes or until thick.
Spread sauce over crust, sprinkle with half the basil, Mozzarella, Fontina, sausage, the remaining slices of tomatoes and finally the olive oil.
Finish with generous pepper and a little sea salt.
Bake for 10 minutes.
Using a spatula and an oven mitt, slip the pizza off the pan directly onto the oven rack, bake for two minutes.
Slip pizza back onto pan, remove from oven.
Sprinkle with the remaining fresh basil and Parmesan cheese, cut and enjoy!
Classic Cowboy Chicken
An easy-to-follow "Classic Cowboy Chicken" casserole recipe that is just delicious.
Ingredients
4 chicken breasts; skinless
2 teaspoons lime juice
1 tablespoons fresh cilantro; minced
3 garlic cloves; minced
2 cups salsa (any type)
1 (15 ounce) can corn, drained
1 (15 ounce) can black beans, drained and rinsed
1/2 cup sour cream (plus extra for serving)
1 cup white wine
2 cups Pacific Chicken Broth
2 cups onion; finely chopped
1 Tablespoon Essence Seasoning
Brown rice; cooked
Directions
Place chicken in a 5-6 quart greased crock pot.
4 chicken breasts; skinless
2 teaspoons lime juice
1 tablespoons fresh cilantro; minced
3 garlic cloves; minced
2 cups salsa (any type)
1 (15 ounce) can corn, drained
1 (15 ounce) can black beans, drained and rinsed
1/2 cup sour cream (plus extra for serving)
1 cup white wine
2 cups Pacific Chicken Broth
2 cups onion; finely chopped
1 Tablespoon Essence Seasoning
Brown rice; cooked
Directions
Place chicken in a 5-6 quart greased crock pot.
In medium bowl mix wine, broth,lime, sour cream, gralic, cilantro, Essence Seasoning, onion and salsa.
Pour mixture over chicken.
Cook on low for 6-8 hours or high for 4 hours.
Cook on low for 6-8 hours or high for 4 hours.
With 30 minutes of cook time remaining remove the lid and shred the chicken using two forks.
Add the beans and corn to the slow cooker and mix together with the chicken.
Replace lid and cook for remaining 30 minutes.
Add rice and mix well.
Replace lid and cook for remaining 30 minutes.
Add rice and mix well.
Serve.
Slow Cooker Picnic Chicken
This easy and awesome Slow Cooker Picnic Chicken will add a touch of home to any picnic.
Ingredients
4 large chicken thighs, with skin
¼ cup dill pickle relish
¼ cup Dijon mustard
¼ cup mayonnaise
½ cup chicken broth
Directions
Rinse chicken well; pat dry. Place in a greased 5-6 quart crock pot skin side up.
4 large chicken thighs, with skin
¼ cup dill pickle relish
¼ cup Dijon mustard
¼ cup mayonnaise
½ cup chicken broth
Directions
Rinse chicken well; pat dry. Place in a greased 5-6 quart crock pot skin side up.
In a mixing bowl, stir together the relish, mustard, and mayonnaise. When well blended, stir in the chicken broth. Mix well.
Pour sauce over the chicken.
Cover and cook on low for 6-7 hours, or until chicken is tender, but not dry or mushy.
Ruben Chicken Casserole
Use your slow cooker to make this delicious and simple Ruben Chicken Casserole for something different for dinner tonight.
Ingredients
32 ounces sauerkraut; drained and divided in half
1 cup Russian salad dressing, divided
6 boneless skinless chicken breast
1 tablespoon prepared mustard, divided
6 slices Swiss cheese
Directions
Layer half the sauerkraut in the bottom of a greased 5-6 quart crock pot. Drizzle with ⅓ cup of dressing.
32 ounces sauerkraut; drained and divided in half
1 cup Russian salad dressing, divided
6 boneless skinless chicken breast
1 tablespoon prepared mustard, divided
6 slices Swiss cheese
Directions
Layer half the sauerkraut in the bottom of a greased 5-6 quart crock pot. Drizzle with ⅓ cup of dressing.
Place 2 to 3 chicken breasts on top and spread half the mustard over the chicken.
Top with the remaining sauerkraut and chicken breasts; drizzle another ⅓ cup of dressing over all and reserve the remaining dressing for serving.
Cover and cook on low for 4 hours, or until chicken is cooked through and tender.
To serve, place each breast on a plate. Divide the sauerkraut over top the chicken. Top each with a slice of Swiss cheese and a drizzle of the remaining dressing.
Creamy White Wine Chicken with Tarragon
Wow company with this savory dinner that can cook all day while you ran errands or work!
Ingredients
6 skin-on split chicken breasts, trimmed
Sea Salt and pepper
1/4 cup olive oil
1 1/4 lbs. small button mushrooms, trimmed
2 onions, minced
2 teaspoons minced fresh thyme or ½ teaspoon dried
4 garlic cloves, minced
1/2 cup all-purpose flour
1 cup dry white wine
1 cup Pacific Organic Chicken Broth
1 lbs. carrots, peeled, halved lengthwise and sliced 1/2 inch thick
2 tablespoons soy sauce
2 bay leaves
3/4 cup heavy cream
1/4 cup minced fresh tarragon
Directions
Dry chicken with paper towels and season with salt and pepper.
Heat 1 tablespoon oil in a large skillet over medium-high heat until just smoking.
Add half of chicken, skin side down, and brown lightly; transfer to plate.
Repeat with 1 tablespoon more oil and remaining chicken; transfer to plate.
Let chicken cool slightly and discard skin.
Heat 1 tablespoon oil in a large skillet over medium-high heat until just smoking.
Add half of chicken, skin side down, and brown lightly; transfer to plate.
Repeat with 1 tablespoon more oil and remaining chicken; transfer to plate.
Let chicken cool slightly and discard skin.
Add remaining 2 tablespoons oil, mushrooms, onions, thyme, and ¼ teaspoon salt to pan.
Cover and cook over medium heat until mushrooms are softened.
Uncover and continue to cook until mushrooms are dry and browned.
Cover and cook over medium heat until mushrooms are softened.
Uncover and continue to cook until mushrooms are dry and browned.
Stir in garlic and cook until fragrant, about 30 seconds.
Stir in flour and cook for 1 minute.
Slowly whisk in wine, scraping up any browned bits and smoothing out any lumps; transfer to slow cooker.
Stir in flour and cook for 1 minute.
Slowly whisk in wine, scraping up any browned bits and smoothing out any lumps; transfer to slow cooker.
Stir broth, carrots, soy sauce, and bay leaves into slow cooker.
Nestle browned chicken with any accumulated juice into slow cooker.
Cover and cook until chicken is tender, 4 to 6 hours on low.
Nestle browned chicken with any accumulated juice into slow cooker.
Cover and cook until chicken is tender, 4 to 6 hours on low.
Transfer chicken and vegetables to serving platter and tent loosely with aluminum foil.
Let braising liquid settle for 5 minutes, then remove fat from surface using large spoon.
Discard bay leaves.
Stir in cream and tarragon and season with salt and pepper to taste.
Spoon 1 cup sauce over chicken and serve with remaining sauce.
Let braising liquid settle for 5 minutes, then remove fat from surface using large spoon.
Discard bay leaves.
Stir in cream and tarragon and season with salt and pepper to taste.
Spoon 1 cup sauce over chicken and serve with remaining sauce.
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