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quick shrimp

Tuesday, May 7th, 2013

Melt a stick of butter in the pan. Slice one lemon and layer it on top of the butter. Add layer of fresh (or thawed) shrimp, then sprinkle a generous layer of Old Bay seasoning (or one pack of dried Italian seasoning) over all of it. Bake at 350 degrees for 15 min.

creamy chicken enchiladas

Friday, February 15th, 2013

• 1 tablespoon butter or margarine
• 1 medium onion, chopped
• 1 (4.5-ounce) can chopped green chiles, drained
• 1 (8-ounce) package cream cheese, cut up and softened
• 3 1/2 cups chopped cooked chicken breast
• 8 (8-inch) flour tortillas
• 2 (8-ounce) packages Monterey Jack cheese, shredded
• 2 cups whipping cream

Melt butter in a large skillet over medium heat; add onion, and saute 5 minutes. Add green chiles; saute 1 minute. Stir in cream cheese and chicken; cook, stirring constantly, until cream cheese melts.

Spoon 2 to 3 tablespoons chicken mixture down center of each tortilla. Roll up tortillas, and place, seam side down, in a lightly greased 13- x 9-inch baking dish. Sprinkle with Monterey Jack cheese, and drizzle with whipping cream.

Bake at 350° for 45 minutes.

This is a Southern Living Recipe, but Miss Gail made this and it was divine.  She suggests adding salsa, corn or black beans to the filling.

 

pasta with pumpkin and sausage

Friday, January 14th, 2011

pumpkin

1 tablespoon extra-virgin olive oil, plus 1 tablespoon
1 pound bulk sweet Italian sausage
4 cloves garlic, cracked and chopped
1 medium onion, finely chopped
1 bay leaf, fresh or dried
4 to 6 sprigs sage leaves, cut into chiffonade, about 2 tablespoons
1 cup dry white wine
1 cup chicken stock, canned or paper container
1 cup canned pumpkin
1/2 cup (3 turns around the pan) heavy cream
1/8 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg, ground or freshly grated
Coarse salt and black pepper
1 pound penne rigate, cooked to al dente
Romano or Parmigiano, for grating
Pumpernickel or whole grain bread, as an accompaniment

Heat a large, deep nonstick skillet over medium high heat. Add 1 tablespoon of olive oil to the pan and brown the sausage in it. Transfer sausage to paper towel lined plate. Drain fat from skillet and return pan to the stove. Add the remaining tablespoon oil, and then the garlic and onion. Saute 3 to 5 minutes until the onions are tender.

Add bay leaf, sage, and wine to the pan. Reduce wine by half, about 2 minutes. Add stock and pumpkin and stir to combine, stirring sauce until it comes to a bubble. Return sausage to pan, reduce heat, and stir in cream. Season the sauce with the cinnamon and nutmeg, and salt and pepper, to taste. Simmer mixture 5 to 10 minutes to thicken sauce.

Return drained pasta to the pot you cooked it in. Remove the bay leaf from sauce and pour the sausage pumpkin sauce over pasta. Combine sauce and pasta and toss over low heat for 1 minute. Garnish the pasta with lots of shaved cheese and sage leaves.

Recipe courtesy of Rachael Ray. A neighborhood mama brought us this meal when Kendall was born. I thought I would be lukewarm on it, but I ended up loving it! It can be frozen, but I think it is even better fresh.

chipped beef gravy II

Saturday, October 9th, 2010

4 tbsp. butter
1 package dried chipped beef
4 tablespoons flour
2 1/2 cups milk

In skillet, melt 4 tablespoons butter. Break up 1 package dried chipped beef into small pieces and brown. Sprinkle 4 tablespoons flour over beef, mix well. Then add 2 1/2 cups milk slowly. Cook over low heat, stirring constantly. Makes 6 servings.

miss kristine’s party

Thursday, September 9th, 2010

Miss Kristine is now Mrs. Kristine and married Mr. Lee. We went to their party on Saturday (or wedding) and it could not have been more lovely. The bride was gorgeous, the weather could not have been more perfect, the food was delicious (the ice cream bar was my favorite) and the music was a hit. Especially with the girls…we couldn’t drag them off the dance floor. Here’s just a peek of the dancing queens.

chicken reubens

Monday, April 26th, 2010

5-6 boneless chicken breasts (or more depending on size of Crock Pot and appetite of family)
1-16 ounce bag of sauerkraut
2 large sweet onions
1 bottle Thousand Island dressing (or this recipe)
8 slices Swiss cheese

Slice and cook onions in butter until soft. Put down a layer of chicken breasts in bottom of Crock Pot. Put half the onions on top, followed by half the sauerkraut, 4 slices cheese, and half bottle of dressing. Repeat. Cook on low for 6 hours-ish.

Notes: I altered the recipe a bit. I omitted the onions, dressing and cheese and just cooked the chicken and sauerkraut together. Once finished, I topped off with Thousand Island dressing and Swiss cheese. It still was a winner in our house.

Recipe courtesy of Paul W.

chicken divan

Tuesday, August 25th, 2009

2 packages (10 ounces each) broccoli, or 1 bunch fresh trimmed broccoli
2 cups sliced cooked chicken
2 cans condensed cream of chicken soup (or this recipe)
3/4 cup mayonnaise
1 teaspoon lemon juice
1/2 teaspoon curry powder (optional)
3/4 cup shredded processed Cheddar cheese
1/2 cup soft bread crumbs, tossed with 1 tablespoon melted butter

Cook broccoli in a small amount of boiling water until crisp-tender; drain. Arrange the broccoli stalks in a greased baking dish. Arrange turkey or chicken over the broccoli spears. Combine the soup with mayonnaise, lemon juice, and curry powder; pour over all. Sprinkle with shredded cheese, then top with buttered bread crumbs. Bake at 350° for 25 to 30 minutes, until heated through.

sabrett’s onion sauce

Sunday, August 16th, 2009

This recipe is supposed to be a copycat for the sauce served on Sabrett’s hog dogs, one of the more popular street hot dogs in New York.

1 1/2 teaspoons olive oil
1 medium onion, sliced thin and chopped
4 cups water
2 tablespoons tomato paste
2 teaspoons corn syrup
1 teaspoon cornstarch
1/2 teaspoon salt
1/4 teaspoon crushed red pepper flakes
1/4 cup vinegar

1. Heat the oil in a large saucepan over medium heat.
2. Sauté the onion in the oil for 5 minutes, or until the onions are soft, but not brown.
3. Add the water, tomato paste, corn syrup, cornstarch, salt, and red pepper flakes, and stir together.
4. Bring the mixture to a boil, then reduce heat to low and simmer for 45 minutes.
5. Add the vinegar and continue simmering for an additiona1 30-45 minutes, or until most of the liquid is reduced and the sauce is thickened.*
6. Makes about 1 cup.

* I personally have had to let this simmer much, much longer than the recipe.

Recipe found on Recipe Zaar.

honey baked lentils

Friday, January 4th, 2008

1 cup lentils
2 cups water
2 tablespoons of honey
2 tablespoons of soy sauce
2 tablespoons of olive oil
1/2 teaspoon of ginger, grated
1 clove of garlic
1 small onion, diced
salt & pepper to taste

Bake in a covered dish at 350 until tender (about an hour and a half).

Recipe courtesy of Gwen, who found the recipe from Sara.

shrimp scampi

Tuesday, September 11th, 2007

1 pound pasta
4 tablespoons butter
4 tablespoons extra virgin olive oil
1 large shallot (or 1/4 cup finely diced onion), finely diced
5 cloves garlic, chopped
pinch of red pepper flakes, optional
20 large shrimp, about 1 pound, peeled and deveined
salt and pepper
1/2 cup dry white wine
1 lemon, juiced
1/4 cup finely chopped parsley leaves

For the pasta, put a large pot of water on the stove to boil. When it has come to the boil, add a couple of tablespoons of salt and the pasta. Stir to make sure the pasta separates; cover. When the water returns to a boil, cook until the pasta is not quite done. Drain the pasta reserving 1 cup of water.

In a large skillet, melt 2 tablespoons butter in 2 tablespoons olive oil over medium-high heat. Saute the shallots, garlic, and red pepper flakes (if using) until the shallots are translucent, about 3 to 4 minutes. Season the shrimp with salt and pepper; add them to the pan and cook until they have turned pink, about 2 to 3 minutes. Remove the shrimp from the pan; set aside and keep warm. Add wine and lemon juice and bring to a boil. Add 2 tablespoons butter and 2 tablespoons oil. When the butter has melted, return the shrimp to the pan along with the parsley and cooked pasta and reserved pasta water. Stir well and season with salt and pepper.


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