Monday, April 30, 2012

Mayonnaise Chicken Breasts

This is a recipe that I have wanted to try for a while.  I finally got around to it last week and am just now posting it on my blog.  We really liked this dish and will certainly make it again. I cut this recipe in 1/2.
I got this recipe from The Deen Brothers from Food Network

Printable Recipe

1/2 cup mayonnaise
2 lemons, zest finely grated
2 teaspoons paprika
1 teaspoon celery seeds
1 teaspoon salt, plus additional for seasoning
1 teaspoon freshly ground black pepper, plus additional for seasoning.
pinch of cayenne pepper
4 (8-ounce) boneless, skinless chicken breasts
Preheat the oven to 425 degrees F. Line a baking sheet with foil for easy clean-up.
In a small bowl, whisk together mayonnaise, lemon zest, paprika, celery seeds, salt,, pepper, and cayenne. Season the chicken with additional salt and pepper, to taste. Arrange the chicken on the prepared baking sheet. Slather the mayonnaise mixture over the chicken. Bake until the juices run clear when the chicken is pricked with a fork, about 25 minutes. Transfer the chicken to a serving platter and serve hot.

Wednesday, April 25, 2012

Reduced-Fat Chicken and Asparagus Alfredo

I have enough of this left-over to take to Austin for Bodie and Nick. I think they will like it and I will get to play instead of cook.  I had some spinach noodles that I used instead of the spinach fettuccine. It worked fine.  I also added about 2 cups of spinach to give it some substance. Got this recipe from the Express News of San Antonio, Texas

6 ounces spinach fettuccine
6 ounces whole-wheat fettuccine
1 pound chicken breasts, cut into bite-size pieces
1 pound asparagus, cut into 2-inch pieces
1/2 cup fat-free chicken broth
8 ounces fresh mushrooms, sliced
1 bunch green onions, chopped
3 cloves garlic, pressed or minced
1 1/2 cups low-fat (1 % ) milk I only used 1 cup
4 ounces reduced-fat cream cheese
2/3 cup Parmesan cheese
2 cups of raw spinach if desired
fresh ground black pepper, to taste
salt to taste (1 teaspoon or more)
dash of nutmeg
Boil the pasta as directed on package; drain and set aside
Spray a large nonstick skillet with nonstick cooking spray and heat to medium-high.
Add the chicken and brown. Cook for 5-7 minutes, or until no longer pink inside. Remove from the pan and keep warm.
Return the skillet to medium-high and add the asparagus, adding the chicken stock as needed. Reduce heat, cover and steam for 4-5 minutes.
When done, add the asparagus to the chicken to keep warm. Then add the mushrooms, green onions, and garlic to the skillet and cook for about 2 minutes.
Add the milk to the skillet and bring to a boil. Cut the cream cheese into pieces and add to the pan, stir until it melts. Add the Parmesan cheese, black pepper, salt, nutmeg, and raw spinach.
Stir the chicken and asparagus into the sauce. Combine with the pasta or serve over the pasta.

Tuesday, April 24, 2012

Carne Guisada

I doubled this recipe because I am taking meals twice this week. This makes a great meal to take because you just put this meat on a tortilla and serve some pinto beans and a dessert.  It takes about 2 1/2 hours to make this, but it is well worth the time. Two years we made this to take to the Habitat Build that our church was sponsoring. We warmed the meat at home along with the tortillas. We wrapped them in foil and took them to the site and they stayed warm. Great way to take them. I'm pretty sure I got this recipe from Cheryl Sharp. We really like this dish and I make it several times a year.
Printable Recipe:

2 pounds meat: Pork is best; an inexpensive cut will do nicely since it will cook down.  Cheap cuts will  require 3 pounds of gross weight to net 2 pounds. Chop the meat into 1-inch cubes.
1 large onion:  chopped
Salt and Pepper:     2-3 teaspoons of salt and 1 teaspoon pepper
Garlic:   8-10 cloves, crushed. Adjust to your taste
16oz. can of beer

1 large Poblano pepper:  The pepper should be about as big as your hand. If it is smaller, use two. 
                                        Roast the fresh green pepper over the open burner of your gas cooktop until
                                        the skin is blackened. Place in a ziplock bag to steam. After 10 minutes,
                                        remove pepper and strip off the skin. Seed and vein the pepper and slice into
                                        thumbnail size pieces.

5 tablespoons seasoning: Carne Guisada seasoning. This is available at most grocery stores.

Brown the meat in a large skillet on high heat with about 4-5 tablespoons of olive oil. As the meat begins to brown, add the onion and further brown the outside of the meat. Add the garlic near the end of the browning process to prevent burning it. Be sure to get most of the moisture out of the meat and onion mixture before adding the beer. The meat should be well browned. Add the 16oz. can of beer, stir and reduce the heat to low. Simmer over low heat for 1-1/2 hours - 2 hours. If the liquid runs low, add beer or water as required. As the mixture cooks down, use the edge of the spoon and form to cut and mash the meat chunks into smaller pieces. The meat should be shredded by the end of the cooking process. Add the chopped poblano pepper.

Add the Carne Guisada seasoning. Simmer for about 20-30 minutes. Adjust liquid as required. Serve on hot flour tortillas with a Mexican melting cheese if desired and some fresh jalapeno peppers.

If you double the recipe, be sure to brown the meat in two batches to sear out all of the moisture in the meat and onions.Carne Guisada

Apple Annie's Lemon Squares

When I need a quick dessert and know that I have everything that I need, this is a good choice.  It makes a huge ammount so it is good to make when you are taking a meal to someone.This is a recipe from the Express News of San Antonio they got from a cafe in my neighborhood.
Printable Version:
Ingredients for the base:
2 cups flour
1 cup (2 sticks) butter, cut into bits
1/2 cup powdered sugar
Ingredients for the Filling:
4 eggs 2 cups sugar
4-6 tablespoons fresh lemon juice
1 tablespoon lemon rind (just the zest, with none of the white pith)
1/4 cup flour
1 teaspoon baking powder
Powdered sugar, for garnish
For the base: Preheat oven to 350 degrees. Cream together flour, butter, and powdered sugar. Press evenly into an ungreased 11" X 15" jellyroll pan. Bake 20 minutes, just until edges are golden.
 For the Filling:  In a mixing bowl, beat together eggs, sugar, lemon juice, lemon zest, flour and baking powder. Pour over baked crust. Return to oven and bake 20-25 minutes. Remove from oven and let cool. Sift with powdered sugar and cut into 2 inch squares.

Monday, April 23, 2012

Cannelloni with Tomato Eggplant Sauce

Jud didn't complain when I made this dish.  Of course, I didn't tell him it didn't have meat. He ate 5 of them for lunch and didn't make a comment. I didn't ask if he liked it, but he obviously did. There is enough left to have it for lunch another day this week. I did not use the crock pot.  I pre-cooked the shells and then stuffed them with the filling, poured the sauce over the shells, topped with Parmesan cheese, and baked  at 350 degrees until warmed through.

Ingredients for the Sauce:
2 tablespoons olive oil
1 medium eggplant, peeled, cubed, sprinkled with salt, sweated and drained
2 cloves garlic, minced
1/4 teaspoon freshly ground black pepper
3 cups tomato sauce I used marinara sauce
Ingredients for the Filling:
2 cups ricotta cheese
1/2 cup freshly grated Parmesan cheese
1 1/2 cups chopped baby spinach
1 teaspoon freshly grated nutmeg
1 egg, beaten
1/4 teaspoon salt
1/4 teaspoon freshly ground black pepper
24 oven-ready canelloni shells

Directions for Sauce:
In a skillet, heat oil over medium-high heat. Add eggplant, in batches, and cook until it begins to brown. Return all eggplant to pan. Add garlic and black pepper and cook, stirring for 1 minute. Add tomato sauce, stir well and bring to a boil. Remove from heat and set aside.
Directions for Filling:
In a bowl, combine ricotta, Parmesan, spinach, nutmeg, egg, salt, and pepper. Using your fingers, fill pasta shells with cheese mixture and place filled shells side by side in a (4 to 5 quart) slow cooker stoneware, then on top of each other when bottom layer is complete. Pour sauce over shells. Cover and cook on low for 6 hours or on High for 3 hours, until hot and bubbly.

Thursday, April 19, 2012

Funky Fusion Fajitas

I have made these before, but I'm not sure I put it on my blog. If so, it is worth repeating.  Jud and I both love the marinade that goes on this flank steak. Be sure to buy flank steak that has been tenderized. It makes all the difference.  This is definately a staple in my recipes. You could also use the steak as your main dish and make some roasted vegetables and black beans. I also made my mango salsa to go along side of my fajitas.  Sorry I forgot to take a picture of the fajitas. This was what was left.  I got this recipe from Father Leo Patalinghug who was on Food Network one week.
Printable Version:
1/4 cup dry white wine
1/4 cup soy sauce
14 cup red wine vinegar
1/4 cup extra virgin olive oil
2 tablespoons ketsup
1 cup brown sugar
2 cloves garlic, minced
1 tablespoon ground ginger
1 teaspoon kosher salt
1/2 teaspoon pepper
1 teaspoon red pepper flakes
1 teaspoon garlic powder
1 1-1/4 pound flank steak
1/2 red onion, sliced in 1/2 moons
1 green bell pepper - cut in strips  Since it was just Jud and me, I only used the green bell pepper
1 yellow or red bell pepper
4 green onions I didn't use the green onion in my vegetables.
1 garlic clove I also didn't use the garlic
2 tablespoon extra virgin olive oil
12 flour tortillas
Screamin sour cream (recipe follows)
Combine 1st 12 ingredients. I but everything in my food processor, but feel free to just whisk if you mince the garlic. Father Patalinghug recommends you set aside 1/2 cup of the marinade to use when serving. Marinade steak in a plastic container with lid or a plastic baggie so you can flip it. Marinade for 2-4 hours. Remove from the refrigerator 30 minutes before grilling.  Grill 6 minutes per side. Let rest for 10 minutes. Heat remaining 2 tablespoons extra virgin olive oil. Add onions, 1 clove garlic and 1-2 Tablespoons of reserved marinade. Add salt and pepper. Cook 8 minutes. Slice steak into thin pieces across the grain. Make your fajita using gucamole, screaming sour cream and reserved marinade and onion/pepper mixture.

Wednesday, April 18, 2012

Sausage-Pomodoro Brunch Bake

I thought this was a great dish, but
I'm not sure it was worth the
calories.  We will have left-overs for
lunch a couple of days, or I will let Jud have it and make me a salad.  Jud is like Mikey, he will eat anything and he doesn't have to worry about calories.  It really isn't fair.  Got this recipe from the Express News of San antonio and was taken from Maria Vasseur/ 

Printable Version:

1 (12oz) package bulk reduced-fat pork breakfast sausage
1/2 cup refrigerated basil pesto
1 can refrigerated crescent dinner rolls
1 (14oz.) can organic diced tomatoes, drained
1/3 cup crumbled feta cheese (1 1/2 oz)
1 cup shredded mozzarella cheese (4 oz.)
6 eggs
2 tablespoons milk
3 tablespoons shredded fresh basil leaves
Heat oven to 375 degrees.  In a 10" nonstick skillet, cook sausage 6-8 minutes over medium heat or until no longer pink, stirring occasionally. Remove from heat. Stir in pesto. Set aside to cool. Unroll crescent dough into 13" X 9" glass baking dish. Press dough in bottom and 1/2 inch up the sides. Press perforations to seal. Spoon sausage into dough-lined dish. Sprinkle tomatoes and feta cheese over sausage. Top with mozzarella cheese.
In  medium bowl, beat eggs and milk with wire whisk until well blended. Pour egg mixture evenly over ingredients in dish. Bake 20-25 minutes or until dough is golden brown and knife inserted in center comes out clean. Cool 10 minutes. Sprinkle with fresh basil.

Tuesday, April 10, 2012

Pork Chalupas

Another great meal fromHealthy Meals for Hurried Families. If you are just making this for two people, you might want to use one pork tenderloin and only 1/2 pound of beans.  I like having left-overs so the recipe worked fine for me. The chips got a little soggy so you could serve them on the side and get a little bite of pork, beans, and topping with each chip. Totally up to you.

Printable Version:

2 pounds pork roast or pork tenderloin
1 pound dried pinto beans, uncooked
2 cloves garlic, minced
2 tablespoons chili powder
1 tablespoon cumin
1 teaspoon tabasco sauce
1/4 cup salsa
1 large onion, chopped
2 1/2 cups canned tomatoes
1/2 teaspoon each salt and pepper
1. Place roast in crock pot and cover with water.
2. Add washed pinto beans and remaining ingredients.
3.Cover and cook at least 8 hours, stirring occasionally.
4. Adjust or correct any seasonings during last 2 hours of cooking.
5. Serve over tortilla chips, garnish with lettuce, cheese, tomatoes, avocado and salsa, as desired.

Sunday, April 8, 2012

One-Pot Shrimp Paella

This was a really good dish.  We had bought a ham for Easter so just adding shrimp and rice and a few other ingredients and dinner is ready.  I love cooking with shrimp because it takes so little time to cook. The ham was already cooked, so dinner was ready in the time it took to cook the rice.

Printable Version:

1 tablespoon olive oil
 1 1/2 cups diced lean ham
1 cup chopped onion
1 cup chopped red bell pepper
1 pound large shrimp, peeled and deveined (I cut mine in thirds)
1 1/4 cups aborio rice
 3 1/4 cups (or more) low-sodium chicken broth, divided
1/4 teaspoon saffron threads, crumbled (if desired)
1/4 teaspoon hot Spanish paprika or hot Hungarian paprika (I just used the paprika I had)
1/2 teaspoon salt
1/4 teaspoon pepper
1/4 cup pimiento-stuffed olives, halved
1. Heat oil in heavy large skillet over medium-high heat.
2. Add ham, onions, bell pepper and saute' 5 minutes. Add shrimp and saute' an additional 3-4 minutes; removefrom skillet and set aside. In same skillet, add rice, broth, saffron, paprika, salt and pepper.
3. Reduce heat to low, cover, and simmer until rice is almost tender, about 15 minutes.
4. Stir shrimp mixture into rice, top with olives, and drizzle with 1/4 cup (or more) broth to moisten.
5. Cover and cook over low heat until heated through, about 3-5 minutes. Adjust seasoning to taste with more salt and pepper, if deeded. Makes 6 servings

Saturday, April 7, 2012

Southwest Shrimp and Corn Chowder

I made a variation of this soup which I will give at the bottom.  We really liked it.  I bought the easy-to-peel shrimp and cut them in thirds. It was a nice change.  We bought a ham this week and got a bunch of free stuff. One of the items was a package of frozen H.E.B. Southwest Style Rice and Beans. I was out of hashbrown potatoes, so I substituted this instead. It was really good. I can't imagine the hash brown potatoes being any better, but I will probably try it next time.

Printable Version:

2 tablespoons butter
1 cup chopped red bell pepper
2 tablespoons serrano chiles (I used 1 jalapeno)
1 (4.5oz) can chopped green chiles, undrained
3 tablespoons flour
1- 1/2 cups milk
1- 1/2 cups chicken stock
1- 1/2 cups hash brown potatoes, thawed
1/2 teaspoon salt
1/2 teaspoon cumin
1 (1525oz.) corn with red and green peppers, drained
1 pound shrimp, peeled and deveined
2 tablespoons chopped cilantro
Melt butter in a large cooking pot. Add onions, bell pepper and serrano peppers
Saute 2 minutes. Add canned chiles to pan. Add flour. Cook 1 minute stirring constantly. Stir in milk and next 5 ingredients through corn. Cook 5 minutes. Stir in shrimp. Removefrom heat and add cilantro
Servwe with Quesadillas

If you make the variation, add the frozen SW Style Rice and Beans when you would have added the potatoes.  I also left out the can of corn with green and red bell peppers because the SW rice and beans has corn in it.  You could also cut down on the red bell pepper because the package also has bell peppers.