I threw this together for a last minute girls night...and it turned out pretty good!
Serves 8
INGREDIENTS:
8 oz of salmon (I used frozen filets)
1 1/2 cups of cream cheese
1 cup of sour cream
3 tbsp of chopped dill
3 tbsp grated Parmesan
1 tbsp cayenne pepper
1 tbsp lemon pepper
2 tbsp garlic powder
Worchesershire sauce
Salt and Pepper
DIRECTIONS:
1. Cook salmon in worchesershire sauce. I did mine for about 4 minutes on each side on the stove.
2. Remove salmon from pan and flake apart.
3. Add in cream cheese and sour cream and mix until a dip consistency is achieved.
4. Stir in the dill, Parmesan, cayenne and lemon peppers and garlic powder. Add salt and pepper to taste.
5. I would recommend letting this chill for at least 20 minutes before serving so the flavors blend all nicely. Serve it with some mini toasts, crackers, or even veggies!
Thursday, October 13, 2011
Thursday, October 6, 2011
Accident Bell Pepper Soup
So the other night, I attempted a new way of making stuffed bell peppers in the crock pot. Typically, I brown any meat that I'm going to stuff the peppers with prior to actually stuffing them. The new recipe I was trying said that I should simply shove the raw meat into the pepper, and then allow it to cook in the crock pot. These things came out.....well, not very good at all. I may be able to partially blame it on the different kind of tomato sauce I used, but mainly I think it was a texture thing related to the mushy-ness of the ground chicken.
I really try not to waste food, so in an effort not to throw out the creation, I turned it into soup. And you know what? It turned out really good!! So good in fact, I just may want to make it again. Which is why I'm documenting how here!
Serves 6-8 depending how hungry everyone is
INGREDIENTS:
4 bell peppers (I used green, but red or yellow or a mix of the three would be good too)
1 lb of ground meat (I prefer chicken or turkey because of the fat factor)
4 cups of chicken broth
1 can of Campbell's Nacho Cheese Soup
1/2 onion, diced
2 tbsp red pepper flakes
1 tbsp ground cumin
2 cups of cooked rice
1 14.4 oz can of diced tomatoes, undrained
1 8 oz can of tomato sauce
DIRECTIONS:
1. Brown onion and meat in a large pot.
2. Add bell peppers, red pepper flakes and cumin and cook for an additional 5 minutes.
3. Stir in rice, tomatoes and tomato sauce.
4. Then add the chicken broth. Stir in the nacho cheese soup.
5. Simmer for at least 30 minutes. The longer you let this soup meld together, the better it will taste.
I really try not to waste food, so in an effort not to throw out the creation, I turned it into soup. And you know what? It turned out really good!! So good in fact, I just may want to make it again. Which is why I'm documenting how here!
Serves 6-8 depending how hungry everyone is
INGREDIENTS:
4 bell peppers (I used green, but red or yellow or a mix of the three would be good too)
1 lb of ground meat (I prefer chicken or turkey because of the fat factor)
4 cups of chicken broth
1 can of Campbell's Nacho Cheese Soup
1/2 onion, diced
2 tbsp red pepper flakes
1 tbsp ground cumin
2 cups of cooked rice
1 14.4 oz can of diced tomatoes, undrained
1 8 oz can of tomato sauce
DIRECTIONS:
1. Brown onion and meat in a large pot.
2. Add bell peppers, red pepper flakes and cumin and cook for an additional 5 minutes.
3. Stir in rice, tomatoes and tomato sauce.
4. Then add the chicken broth. Stir in the nacho cheese soup.
5. Simmer for at least 30 minutes. The longer you let this soup meld together, the better it will taste.
Tuesday, September 20, 2011
Coq Au Vin - Crock Pot Style
I few months ago, I came across a website with TONS of crock pot recipes. This woman, she's amazing. And I made this dish the other night. And it was YUM-O! So go make it, it's perfect for Fall : )
Serves 4-6 (Matt and I had it for dinner, and I am having left overs for lunch today. There's enough left for one more dinner)
INGREDIENTS:
6 to 8 chicken thighs
6 slices cooked and crumbled bacon (I used turkey, but you could use PORK)
8 oz sliced baby portabella mushrooms (they are right next to the regular mushrooms)
1 cup baby carrots
1 chopped yellow onion
3 cloves chopped or minced garlic
1/2 t black pepper
1/2 t kosher salt
1/2 cup chicken broth
1 1/2 cup red wine
DIRECTIONS:
1. Cook your bacon. I used the already prepared and ever convenient bacon pieces that Hormel makes. If you choose to do the same, you don't have to cook bacon : )
2. Dump the chicken into your crock pot and then place veggies and spices on top. Add wine and broth.
3.Cover and cook on low for 8 hours.
Serve with mashed potatoes or rice. Bread or biscuits might be nice too to sop up that extra yummy juice.
Serves 4-6 (Matt and I had it for dinner, and I am having left overs for lunch today. There's enough left for one more dinner)
INGREDIENTS:
6 to 8 chicken thighs
6 slices cooked and crumbled bacon (I used turkey, but you could use PORK)
8 oz sliced baby portabella mushrooms (they are right next to the regular mushrooms)
1 cup baby carrots
1 chopped yellow onion
3 cloves chopped or minced garlic
1/2 t black pepper
1/2 t kosher salt
1/2 cup chicken broth
1 1/2 cup red wine
DIRECTIONS:
1. Cook your bacon. I used the already prepared and ever convenient bacon pieces that Hormel makes. If you choose to do the same, you don't have to cook bacon : )
2. Dump the chicken into your crock pot and then place veggies and spices on top. Add wine and broth.
3.Cover and cook on low for 8 hours.
Serve with mashed potatoes or rice. Bread or biscuits might be nice too to sop up that extra yummy juice.
Thursday, September 15, 2011
Quick Chicken and Wine with Brie Mashed Potatoes
This is a Rachael Ray recipe. When I first started cooking, I wasn't a fan of hers because I felt like her recipes required too many ingredients. Now, I've come to realize this is because typically her recipes include all aspects of the meal - main part and side dishes. This is a hearty, but still good for you dinner.
Serves 4 (I think it's more like 6, but Rachael likes her portions big!)
INGREDIENTS:
2 1/2 pounds boneless, skinless chicken thighs and breasts
1/2 bottle dry white wine
2 pounds baby Yukon gold potatoes
1/2 cup cream
1 Golden Delicious apple, peeled, cored and chopped
2 tablespoons extra virgin olive oil (EVOO), plus a drizzle
4 slices deli-cut bacon or thick cut pancetta, chopped
Flour, for dredging plus 2 tablespoons
1 onion, chopped
2 cloves garlic, chopped
2 ribs celery, chopped
2 carrots, chopped or 1 cup shredded carrot
Salt and pepper
1 bay leaf
A few sprigs thyme, stripped and leaves chopped
1/3 pound wedge brie, cut into pieces
Crusty, warm bread
DIRECTIONS:
1. In a large bowl, add the chicken, cover with wine, and set aside.
2. Quarter the potatoes, leaving the skin-on. Place in a large pot, cover with water and bring up to a boil over medium heat. When the potatoes are cooked, drain and place in a medium bowl. Mash the potatoes, season with salt and set aside.
3. In a small pot, combine apple and cream and reduce over medium heat 15 minutes.
4. Drizzle EVOO in a large skillet over medium high heat, add the bacon and crisp 3-4 minutes. Remove to a plate.
5. While bacon crisps, remove the chicken to a work surface, reserving the wine. Cut chicken into large bite-size pieces, season with salt and pepper, dredge in flour then brown in bacon drippings. While chicken browns chop vegetables. Remove the chicken to a plate, then add 2 tablespoons EVOO to the skillet, season the vegetables with salt and pepper and add bay leaf and thyme. Cover pan to sweat vegetables 5 minutes then remove lid, stir in 2 tablespoons flour, cook 1 minute then stir in wine, add chicken back to pan and simmer together to thicken and the chicken is cooked through, a couple of minutes more.
6. To a food processor, add the apple-cream and brie, process until smooth and season with salt. Combine apple-brie mixture with the mashed potatoes.
Serves 4 (I think it's more like 6, but Rachael likes her portions big!)
INGREDIENTS:
2 1/2 pounds boneless, skinless chicken thighs and breasts
1/2 bottle dry white wine
2 pounds baby Yukon gold potatoes
1/2 cup cream
1 Golden Delicious apple, peeled, cored and chopped
2 tablespoons extra virgin olive oil (EVOO), plus a drizzle
4 slices deli-cut bacon or thick cut pancetta, chopped
Flour, for dredging plus 2 tablespoons
1 onion, chopped
2 cloves garlic, chopped
2 ribs celery, chopped
2 carrots, chopped or 1 cup shredded carrot
Salt and pepper
1 bay leaf
A few sprigs thyme, stripped and leaves chopped
1/3 pound wedge brie, cut into pieces
Crusty, warm bread
DIRECTIONS:
1. In a large bowl, add the chicken, cover with wine, and set aside.
2. Quarter the potatoes, leaving the skin-on. Place in a large pot, cover with water and bring up to a boil over medium heat. When the potatoes are cooked, drain and place in a medium bowl. Mash the potatoes, season with salt and set aside.
3. In a small pot, combine apple and cream and reduce over medium heat 15 minutes.
4. Drizzle EVOO in a large skillet over medium high heat, add the bacon and crisp 3-4 minutes. Remove to a plate.
5. While bacon crisps, remove the chicken to a work surface, reserving the wine. Cut chicken into large bite-size pieces, season with salt and pepper, dredge in flour then brown in bacon drippings. While chicken browns chop vegetables. Remove the chicken to a plate, then add 2 tablespoons EVOO to the skillet, season the vegetables with salt and pepper and add bay leaf and thyme. Cover pan to sweat vegetables 5 minutes then remove lid, stir in 2 tablespoons flour, cook 1 minute then stir in wine, add chicken back to pan and simmer together to thicken and the chicken is cooked through, a couple of minutes more.
6. To a food processor, add the apple-cream and brie, process until smooth and season with salt. Combine apple-brie mixture with the mashed potatoes.
Serve chicken with wine over brie mashed potatoes.
Monday, September 12, 2011
Paula Deen's Squash Casserole
Paula Deen makes some mean casseroles, and this one is no exception!
Serves 6-8
INGREDIENTS:
1 tablespoon vegetable oil
6 medium yellow summer squash, thinly sliced
1 large Vidalia onion, thinly sliced
1 tablespoon butter
1/2 cup grated Parmesan
1 cup shredded sharp Cheddar
1/2 cup sour cream
Salt and freshly ground black pepper
1 sleeve crackers, crushed
DIRECTIONS:
Preheat the oven to 350 degrees F. Grease a 2-quart casserole dish.
Heat the oil in a large skillet over medium heat. Saute the squash, onion, and butter until soft. Transfer to a bowl and stir in the Parmesan, Cheddar, and sour cream. Add salt and pepper, to taste.
Place in the prepared casserole dish and sprinkle the cracker crumbs evenly over the top. Bake for 20 minutes or until the top is golden and bubbly.
Serves 6-8
INGREDIENTS:
1 tablespoon vegetable oil
6 medium yellow summer squash, thinly sliced
1 large Vidalia onion, thinly sliced
1 tablespoon butter
1/2 cup grated Parmesan
1 cup shredded sharp Cheddar
1/2 cup sour cream
Salt and freshly ground black pepper
1 sleeve crackers, crushed
DIRECTIONS:
Preheat the oven to 350 degrees F. Grease a 2-quart casserole dish.
Heat the oil in a large skillet over medium heat. Saute the squash, onion, and butter until soft. Transfer to a bowl and stir in the Parmesan, Cheddar, and sour cream. Add salt and pepper, to taste.
Place in the prepared casserole dish and sprinkle the cracker crumbs evenly over the top. Bake for 20 minutes or until the top is golden and bubbly.
Thursday, September 1, 2011
Zucchini Fries
We had BLT's for dinner last night and I wanted a side to go with them that was kinda sorta healthy, but also fit the bill for sitting next to a sandwich full of bacon. These did the trick!
Serves 4
INGREDIENTS:
1 large zucchini (about 1 lb.)
3/4 cup of bread crumbs
3 tbsp of flour
2 eggs
Cooking spray
Salt and Pepper
DIRECTIONS:
1. Preheat oven to 450*
2. Cut zucchini into "matchsticks" that are about 2 inches long and 1/2 inch wide.
3. Make an assembly line starting with the flour, beaten eggs, and then the breadcrumbs. Dip zucchini into each in that order.
4. Spray cookie sheet with cooking spray and place coated zucchini onto pan. Spray zucchini with spray.
5. Season with salt and pepper and then bake for about 20 minutes.
Serves 4
INGREDIENTS:
1 large zucchini (about 1 lb.)
3/4 cup of bread crumbs
3 tbsp of flour
2 eggs
Cooking spray
Salt and Pepper
DIRECTIONS:
1. Preheat oven to 450*
2. Cut zucchini into "matchsticks" that are about 2 inches long and 1/2 inch wide.
3. Make an assembly line starting with the flour, beaten eggs, and then the breadcrumbs. Dip zucchini into each in that order.
4. Spray cookie sheet with cooking spray and place coated zucchini onto pan. Spray zucchini with spray.
5. Season with salt and pepper and then bake for about 20 minutes.
Monday, August 29, 2011
Lindsey's Seafood Surprise!
I felt like cooking something scrumptious the other night, but didn't want to go to the grocery store. This is what I was able to throw together!!
Serves 4
INGREDIENTS:
1 lb. shrimp (I used pre-cooked, frozen shrimp meat because it's what I had)
1 cup of onion, chopped
1 cup of peppers (I used sweet Italian and acorn peppers)
1 cup of zucchini, cut into short matchsticks
1 stick of butter
1/3 cup of white wine
6 strips of bacon, chopped
Salt and Pepper
Garlic Powder
Red pepper flakes
Mashed potatoes (about 2 cups)
DIRECTIONS:
1. Begin by cooking the chopped bacon in a large skillet. Once bacon is crisp, remove from skillet and set aside reserving the bacon grease.
2. Place the butter in the skillet and let it melt. Throw the chopped onion into the bacon grease and butter and let it cook for about 7 minutes, stirring occasionally. And throw on a dash of salt and pepper!
3. Deglaze the skillet by pouring the white wine in and scraping any yummy bits of goodness off of the bottom of the pan.
4. Add in the zucchini and peppers and cook and additional 5 minutes.
5. Put the shrimp in the pan. If it's already cooked (like mine was), then allow them to heat up for about 2 minutes. If you're using raw shrimp, cook them until no longer opaque (about 5 minutes).
6. Add the bacon back to the pan.
7. Serve over mashed potatoes.
Serves 4
INGREDIENTS:
1 lb. shrimp (I used pre-cooked, frozen shrimp meat because it's what I had)
1 cup of onion, chopped
1 cup of peppers (I used sweet Italian and acorn peppers)
1 cup of zucchini, cut into short matchsticks
1 stick of butter
1/3 cup of white wine
6 strips of bacon, chopped
Salt and Pepper
Garlic Powder
Red pepper flakes
Mashed potatoes (about 2 cups)
DIRECTIONS:
1. Begin by cooking the chopped bacon in a large skillet. Once bacon is crisp, remove from skillet and set aside reserving the bacon grease.
2. Place the butter in the skillet and let it melt. Throw the chopped onion into the bacon grease and butter and let it cook for about 7 minutes, stirring occasionally. And throw on a dash of salt and pepper!
3. Deglaze the skillet by pouring the white wine in and scraping any yummy bits of goodness off of the bottom of the pan.
4. Add in the zucchini and peppers and cook and additional 5 minutes.
5. Put the shrimp in the pan. If it's already cooked (like mine was), then allow them to heat up for about 2 minutes. If you're using raw shrimp, cook them until no longer opaque (about 5 minutes).
6. Add the bacon back to the pan.
7. Serve over mashed potatoes.
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