Thursday, August 18, 2016

Skillet Creamy Lemon Chicken Pasta with Broccoli If you want to give a burst of fresh lemon flavor, squeeze an additional 1 tablespoon of fresh lemon juice into the skillet pasta right before serving. Also, if you don't have a large 12-inch skillet, you could totally make this in a large pot. Finally, if you like your sauce a bit thicker, use a little extra cornstarch (maybe another 1/2 tablespoon?) or cover the skillet off the heat and let the pasta sit for 5-10 minutes before serving. Ingredients 1 1/2 pounds chicken breasts, cubed Salt and pepper 1 tablespoon oil 4 cloves garlic, finely minced or pressed 1/2 teaspoon dried basil 2 1/2 cups water 2 cups low-sodium chicken broth Zest of two lemons, about 1 tablespoons 1/3 cup freshly squeezed lemon juice (from about 2 lemons, use the same ones you just zested) 12 ounces penne pasta (see note) 2-3 cups chopped fresh broccoli florets 3/4 cup milk 1 tablespoon cornstarch 1/2 cup freshly grated Parmesan cheese Directions Report this ad Pat the chicken dry with a paper towel and season well with salt and pepper. Heat the oil in a large, 12-inch nonstick skillet over medium heat until the oil is hot and rippling. Add the chicken and saute, stirring frequently, until the chicken is browned and cooked through. Remove the chicken to a plate, keeping as much oil/liquid in the skillet as possible. Keep the skillet on medium heat and add another teaspoon of oil if needed (I usually don't but you'll want to keep an especially close eye on the garlic). Add the garlic and basil and stir constantly for about 30 seconds. Add the water, broth, lemon juice and pasta. Stir to combine. Bring the mixture to a simmer and cook, stirring occasionally just to keep the pasta from sticking, for 10-12 minutes until the pasta is tender - it will cook for a few more minutes in the next step. There will be a bit of liquid left in the skillet; that's ok. Add the broccoli and lemon zest. Cover and cook for 2-3 minutes until the broccoli is bright green and tender. While the broccoli is cooking, whisk together the milk and cornstarch. Uncover the skillet and stir in the milk mixture along with the Parmesan cheese and reserved chicken. Simmer, uncovered, until the sauce has thickened slightly, 1-2 minutes. Season with additional salt and pepper (this is really important - don't skip this step!) and serve.

Beef & Sweet Potato Stew with Corn and Chiles

An alternative to cooking this on high for 4 hours is to cook the first step (the beef/broth/seasonings) on low for 8 hours, stir in the sweet potatoes and change the temperature to high for 1-2 hours to let them soften before stirring in the rest of the ingredients. Basically you want the beef to get nice and tender before stirring in the potatoes (they'll get mushy and overcooked if they are in the stew the full cooking time). If you prefer not to use canned green chiles, an alternative is to use 1-2 poblano or anaheim chiles: char them using a gas stove or broiler, peel and seed them and then chop them up to use in the stew. To freeze, make the stew, let it cool, then portion into freezer ziploc bags or freezer-safe containers. To serve, thaw in the refrigerator overnight, scoop into a slow cooker and heat on low for an hour or so until heated through. Ingredients 3 pounds stew meat (or a boneless chuck roast trimmed and cut into cubes) 3/4 cup all-purpose flour 2 tablespoons oil (vegetable, canola, avocado) 3 ounces tomato paste (half of a 6-ounce can) 4 cups low-sodium beef broth 1 (14.5 ounce) can diced tomatoes, undrained 1 cup chopped yellow or white onion 4 cloves garlic, finely minced or pressed (or 1 teaspoon garlic powder) 1 tablespoon chili powder 1 tablespoon dried oregano 1 tablespoon ground cumin 1 teaspoon ground coriander 1/2 teaspoon salt 1/2 teaspoon pepper 2 pounds sweet potatoes (white or orange), peeled and cubed (about 4 cups) 1 can (4 ounces) green chiles (see note above) 1 cup frozen corn kernels 1/2 cup chopped fresh cilantro 1 tablespoon fresh lime juice Additional lime wedges for serving (optional) Directions 1.Season the beef with salt and pepper all over and place in a large ziploc bag. Add the flour and toss in the bag until the beef is well coated with the flour. 2.In a large 12-inch nonstick skillet, heat 1 tablespoon of the oil over medium heat until hot and rippling. Add the beef in a single layer and brown on all sides (don't cook it all the way through, just let it get a nice golden color on each side). Transfer the browned beef to a 6-quart slow cooker and repeat with the remaining oil and beef. Toss whatever flour is left in the bag over the beef in the slow cooker. 3.Add the tomato paste to the skillet and cook over medium heat, stirring constantly, for about a minute so the tomato paste sizzles and darkens in color. Stir in the broth, scraping up any browned bits in the bottom of the skillet. Increase the heat and bring the mixture to a simmer. Cook for 1-2 minutes. 4.Pour the broth over the meat in the slow cooker. Add the tomatoes, onion, garlic, chili powder, oregano, cumin, coriander, salt and pepper. Cover and cook on high for 4 hours. 5.Stir in the sweet potatoes, cover the slow cooker again and cook until they are tender, 1-2 hours on high. Stir in the chiles, corn, cilantro, lime juice and additional salt and pepper to taste. Let sit for just a minute or two to let the corn heat through (if using frozen). 6.Serve with lime wedges, if desired.

Easy Butter Rolls

I've been making my Mom's/Grandma's Rolls forever.  This Thanksgiving I was going through a Southern Living Magazine and came across this recipe and decided to try it.  I loved them! The family ones are amazing, as well, but I think this dough was easier to work with. I doubled this recipe, for 4 dozen rolls

1 C milk
1 C butter, divided
1 package active dry yeast {or 2 1/4 tsp}
1/2 C warm water
1/2 C, plus 1 tsp. sugar, divided
2 Lg eggs
1 tsp salt
5 C. bread flour

Heat milk and 1/2 C. butter in a small saucepan over medium heat just until butter melts.  Remove from heat, and cool mixture until a thermometer registers 100-110* {about 10 minutes}

Stir together yeast, 1/2 cup warm water and 1 tsp. sugar in a glass measuring cup, and let stand 5 minutes.

Beat eggs at medium speed

Grilled Sesame Herbed Chicken

Found this on Mel's kitchen Cafe and am excited to try it tonight. 4-6 boneless, skinless chicken breasts 1 cup finely chopped fresh Italian (flat leaf) parsley 1/4 cup fresh lemon juice (from about 2 lemons) 1/2 cup red wine vinegar 2 teaspoons sesame oil 1/3 cup olive oil 3 garlic cloves, finely minced 1/2 teaspoon dried marjoram 1/2 teaspoon dried thyme 1/2 teaspoon dried oregano 1 teaspoon coarse, kosher salt 1/2 teaspoon black pepper Directions 1.Pound each piece of chicken to an even thickness of 1/4- to 1/2-inch thick. I do this by placing each chicken breast one-by-one in a freezer ziploc bag (since the plastic is thicker than a regular storage bag), leaving the bag open to let air out, and pounding with the smooth end of my meat mallet or the bottom of a heavy skillet. 2.ALTERNATE METHOD: If the chicken breasts you are using are really thick, you can cut them in half (like a hamburger bun) to form two thinner cutlets. 3.Whisk together all the marinade ingredients: parsley, lemon juice, red wine vinegar, sesame oil, olive oil, garlic cloves, marjoram, thyme, oregano, salt and pepper. 4.Place the chicken in a baking dish or ziploc bag and pour the marinade over the top. Turn to coat the chicken in the marinade. Refrigerate for at least 30 minutes and up to 2 hours (any longer and the acidity in the marinade can "cook" the chicken and turn it white). 5.Preheat a grill to medium. Grill the chicken until cooked through and an instant-read thermometer reads 165 degrees F, about 3-4 minutes per side, depending on the thickness of the chicken. 6.Let the chicken rest, covered, for 5-10 minutes before slicing into strips and serving.

Monday, December 28, 2015

Beverly's Vegetable Soup

1 lb. hamburger, browned
2 C. potatoes, cubed
3 sliced carrots
2 T minced parsley
3/4 C celery, chopped
1 tsp. sugar
2 C. canned tomatoes & juice
2 medium onions, chopped
2 T. minced green pepper
1 large bay leaf
1 clove minced garlic
1 tsp. worcestershire sauce
1 1/2 quarts water
ground allspice
3 1/2 tsp salt
1/4 C rice or barley
1/8 tsp. pepper

Brown hamburger meat,onions and celery; drain.  Add remaining ingredients and cook until potatoes are tender and rice or barley is cooked.  Discard bay leaf.


Saute in olive oil:
1 clove minced garlic
1/4 C minced parsley
2 C chopped onion
1 C diced celery
1/4 tsp Bouquet Garni
1 tsp. basil

1/4 tsp. pepper
2 tsp salt
2 C cut green beans
1 C. macaroni
8 oz. tomato sauce
1 can beef bouillon
8 C water
4 sliced carrots
1 C chopped cabbage

Simmer 1/2 hour.  Add 1 large can small red beans, undrained, and 2 zucchini, sliced.  Cook 15 minutes.  Top with parmesan cheese.

Monday, August 31, 2015

Marinade for Chicken Kabob's

This is from my cousin Shannon. So easy and yummy

1/2 C. olive oil
1/4 C. lemon juice
4 garlic cloves, minced
2 tsp. honey
1 1/2 tsp. dried thyme
3/4 tsp. crushed red pepper flakes
1/4 tsp. pepper
1 tsp. salt
4 boneless, skinless chicken breasts

 I just put the marinade in a ziplock, add chicken cut into about 1-2" pieces and marinade for 4 hours. Grill on skewers with your favorite vegetables, if desired.