Hot Broccoli Dip
1 cup broccoli florets chopped
2 tbsp chopped onion
2 tbsp chopped red bell pepper
1 cup of shredded cheddar cheese
½ cup mayo
½ cup sour cream
¼ cup grated parmesan cheese
1 garlic glove pressed
1/8 tsp pepper
Preheat oven to 375. In medium bowl, combine broccoli, onion, bell pepper. Add cheddar cheese, mayo, sour cream, 2 tbsp of parmesan cheese, garlic, pepper – mix well. Spoon into small baking dish. Back 20-25 minutes sprinkle with remaining parmesan cheese.
Sunday, November 29, 2009
Recipe: Sweet & Sour Chicken
Sweet & Sour Chicken
1 lb chicken – sliced for pan frying
2 tbsp oil
1 green or red bell pepper chopped
1 medium onion chopped
2 cloves garlic
½ cup of chopped carrot
1 can crushed pineapple
Sauce
4 tsp cornstarch
4 tsp water
½ cup pineapple juice
½ cup brown sugar
¼ cup rice vinegar
¼ cup chicken broth
½ cup ketchup
¼ cup soy sauce
1 tbsp ginger
With oil sauté chicken, onion, carrots, peppers and garlic until chicken cooked thoroughly and veggies are soft. Add pineapple.
Mix cornstarch and cold water together over medium heat stirring constantly. Add in pineapple juice, chicken broth, soy sauce, vinegar, brown sugar, ketchup and ginger. Cook for 10 minutes stirring constantly.
Stir chicken and veggie mixture into sauce. Serve over rice and with fried wontons.
1 lb chicken – sliced for pan frying
2 tbsp oil
1 green or red bell pepper chopped
1 medium onion chopped
2 cloves garlic
½ cup of chopped carrot
1 can crushed pineapple
Sauce
4 tsp cornstarch
4 tsp water
½ cup pineapple juice
½ cup brown sugar
¼ cup rice vinegar
¼ cup chicken broth
½ cup ketchup
¼ cup soy sauce
1 tbsp ginger
With oil sauté chicken, onion, carrots, peppers and garlic until chicken cooked thoroughly and veggies are soft. Add pineapple.
Mix cornstarch and cold water together over medium heat stirring constantly. Add in pineapple juice, chicken broth, soy sauce, vinegar, brown sugar, ketchup and ginger. Cook for 10 minutes stirring constantly.
Stir chicken and veggie mixture into sauce. Serve over rice and with fried wontons.
Recipe: Honey Corn Muffins
Honey Corn Muffins
2 tbsp butter
1/3 cup finely chopped onions
1 cup frozen corn kernels thawed
¾ tsp salt
1 cup flour
1 cup corn meal
1 tbsp baking powder
1/3 cup shredded cheese
1 cup buttermilk
¼ cup oil
2 large eggs
3 tbsp honey
Melt butter, add onions and sauté. Add corn and salt. In a large bowl, stir together flour, cornmeal, baking powder, and cheese. In a separate bowl, whisk buttermilk, oil, eggs, honey. Add to flour mix and mix well. Add onions and corn mixture. Spoon into greased muffin pans. Bake at 375° for 12-15 minutes.
2 tbsp butter
1/3 cup finely chopped onions
1 cup frozen corn kernels thawed
¾ tsp salt
1 cup flour
1 cup corn meal
1 tbsp baking powder
1/3 cup shredded cheese
1 cup buttermilk
¼ cup oil
2 large eggs
3 tbsp honey
Melt butter, add onions and sauté. Add corn and salt. In a large bowl, stir together flour, cornmeal, baking powder, and cheese. In a separate bowl, whisk buttermilk, oil, eggs, honey. Add to flour mix and mix well. Add onions and corn mixture. Spoon into greased muffin pans. Bake at 375° for 12-15 minutes.
Recipe: Zucchini Deep Dish Pie
Zucchini Deep Dish Pie
Crust
1 pkg of refrigerated crescent rolls
2 tsp of Dijon mustard
Filing
4 cups thinly sliced zucchini
1 cup coarsely chopped onion
2 tbsp butter
2 garlic clove – pressed
½ tsp of Italian seasoning
¼ tsp salt
¼ tsp pepper
2 tbsp parsley
2 eggs
2 cups shredded mozzarella cheese
Cover bottom and sides of round baking pan with crescent rolls sealing the seams to form a crust. Spread mustard over the bottom of the crust. Sauté zucchini and onion on medium heat in butter with salt and pepper for 4-5 minutes. Remove from heat, stir in parsley. Whisk egg and stir in cheese. Add veggie mixture and pour into crust. Bake at 375° 25-30 minutes or until center is set and crust is golden brown.
Crust
1 pkg of refrigerated crescent rolls
2 tsp of Dijon mustard
Filing
4 cups thinly sliced zucchini
1 cup coarsely chopped onion
2 tbsp butter
2 garlic clove – pressed
½ tsp of Italian seasoning
¼ tsp salt
¼ tsp pepper
2 tbsp parsley
2 eggs
2 cups shredded mozzarella cheese
Cover bottom and sides of round baking pan with crescent rolls sealing the seams to form a crust. Spread mustard over the bottom of the crust. Sauté zucchini and onion on medium heat in butter with salt and pepper for 4-5 minutes. Remove from heat, stir in parsley. Whisk egg and stir in cheese. Add veggie mixture and pour into crust. Bake at 375° 25-30 minutes or until center is set and crust is golden brown.
Recipe: Classic Macaroni & Cheese
Classic Macaroni & Cheese
16 ounces raw macaroni
½ cup real salted butter
½ cup flour
½ tbsp salt
4 cups whole or 2% milk
1 cup shredded Colby & Monterey Jack cheese blend
Garlic powder
Contadina Italian Bread Crumbs
In a saucepan, melt butter over medium-low heat. Stir flour into the butter until smooth and bubbly. Stir in salt. Gradually add milk, stirring constantly. Continue to cook, stirring constantly, until thickened. Add cheese and continue to cook and stir until melted. In an 8x10-inch baking dish, alternate layers of macaroni and cheese sauce. Sprinkle with garlic powder, then generously cover the top in bread crumbs. Bake in a preheated 350° oven for 20-25 minutes, or until hot and bubbly.
16 ounces raw macaroni
½ cup real salted butter
½ cup flour
½ tbsp salt
4 cups whole or 2% milk
1 cup shredded Colby & Monterey Jack cheese blend
Garlic powder
Contadina Italian Bread Crumbs
In a saucepan, melt butter over medium-low heat. Stir flour into the butter until smooth and bubbly. Stir in salt. Gradually add milk, stirring constantly. Continue to cook, stirring constantly, until thickened. Add cheese and continue to cook and stir until melted. In an 8x10-inch baking dish, alternate layers of macaroni and cheese sauce. Sprinkle with garlic powder, then generously cover the top in bread crumbs. Bake in a preheated 350° oven for 20-25 minutes, or until hot and bubbly.
Recipe: Italian Chicken Bake
Italian Chicken Bake
4-6 Chicken Breasts (depending on size)
1 cup real mayo
1 cup grated Parmesan cheese
Garlic Powder
Contadina Italian Bread Crumbs
Pat down chicken breast until dry and arrange in a lightly sprayed baking dish or cookie pan. Mix together mayo and parmesan cheese in a bowl. Season chicken with a generous amount of garlic powder, then spread the mayo/cheese mixture over the top of the chicken. Sprinkle bread crumbs over the mixture covering each chicken breast. Bake at 450° for 20-25 minutes.
4-6 Chicken Breasts (depending on size)
1 cup real mayo
1 cup grated Parmesan cheese
Garlic Powder
Contadina Italian Bread Crumbs
Pat down chicken breast until dry and arrange in a lightly sprayed baking dish or cookie pan. Mix together mayo and parmesan cheese in a bowl. Season chicken with a generous amount of garlic powder, then spread the mayo/cheese mixture over the top of the chicken. Sprinkle bread crumbs over the mixture covering each chicken breast. Bake at 450° for 20-25 minutes.
To Blog or Not to Blog
I'm so inspired recently to start blogging again. I'm missing lots of memories I really should be writing down. So I'll make a new year resolution before the new year - maybe I'll even keep it.
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