Friday, January 20, 2017

Cheesy Chicken Breasts Baked With Veggies


If you're looking for a new way to cook chicken breasts have I got a delicious new recipe for you.

Ingredients

  • 1 large sweet onion sliced thick
  • 4-5 boneless chicken breasts
  • Tomato sauce or jarred spaghetti sauce ( I used Jamie Oliver tomato pasta sauce)
  • Sliced mushrooms, enough to cover the entire dish
  • 1 - sliced red pepper
  • Monterey Jack cheese sliced
Instructions
  1. Preheat your oven to 325
  2. Spray a large casserole dish with cooking oil
  3. Line the bottom of the casserole dish with the slices of onion
  4. Place the chicken breasts on the top of the onions
  5. Spoon the tomato sauce over the chicken breasts
  6. Next comes the sliced mushroom and red peppers
  7. Lastly the cheese
  8. Bake uncovered for one hour or until chicken breasts reach an internal temperature of 165 degrees F.
  9. Remove from oven SERVE AND ENJOY!


Friday, September 23, 2016

Chicken Breasts Baked With Peppers Smothered in Cheese

I saw a video on Facebook the other day which was a recipe for chicken breasts that looked really good. I don't remember exactly how they made theirs but here is how I made mine.



Ingredients

  • 6 boneless chicken breasts
  • 3 peppers (1 red, 1orange and 1 yellow) sliced into large pieces
  • 2 onions sliced thick
  • 1 small jar of mild salsa (you can use medium or hot if you prefer)
  • 3 cups of Monterey Jack cheese shredded
Instructions
  • Preheat your oven to 350 degrees fahrenheit.
  • Spray a large casserole dish with cooking spray.
  • Place the chicken breasts in the bottom of the dish.
  • Next place your peppers and onions on top of the chicken.
  • Pour the jar of salsa over the top.
  • Place the dish into your preheated oven for 30 minutes.
  • Remove the dish from the oven and sprinkle the shredded cheese over the entire dish.
  • Pop back into the oven for 15 - 20 minutes.
  • Remove from the oven and let the dish sit for 5 minutes before serving.
  • ENJOY!
I served the chicken and veggies over a bed of white rice along with steamed cauliflower and everyone loved it.







Monday, August 15, 2016

Lamb Shoulder Chops Grilled

These lamb shoulder chops are marinated in a garlicky puree and grilled on indirect heat, on a gas barbeque.



Early in the day make your marinade by grating 2 - 4 large cloves of garlic. Add 3 tablespoons of virgin olive oil, ground pepper to taste and 1 teaspoon of dried rosemary. Whisk well in a small bowl and brush onto 5 - 8 lamb shoulder chops. Cover your dish and refrigerate until ready to grill.

Grating your garlic
Whisk your marinade



Brush the marinade onto the lamb chops
Heat your bbq to 400 degrees F. Turn the center grill off and place your lamb chops on the center grill. Cook for ten minutes, then flip. Continue to cook until chops are cooked the way you like them.



Cooking Chart for Lamb

Fahrenheit Temperature
Rare
135°
Medium-rare
140° - 150°
Medium
160°
Well done
165° and above

Serve and ENJOY!

This is the exact garlic grater that I use and I love it!


If you are looking for a recipe for leg of lamb please follow this link.

Roasted Leg of Lamb 

Saturday, February 27, 2016

Garlicky Balsamic Baked Chicken Breasts

Garlicky Balsamic Baked Chicken Breasts


The aroma that comes from this chicken dish while cooking will drive your tastebuds crazy with hunger.

We're big garlic fans in my family and it seems like we can never get enough of it. If you want to you can cut back on the amount of cloves you use in this dish.


Ingredients

  • 4 - 6 Chicken breasts (bone in)
  • 3/4 cups of chicken broth (I used 1 Knorr chicken flavored bouillon cube mixed with boiling water)
  • 1/2 cup of balsamic vinegar 
  • 5 large garlic cloves pressed
  • 1 tsp. of Italian seasoning
  • 1/2 tsp. of dried thyme
  • 1/2 tsp. of dried rosemary
  • 1 tsp. of dried chives
  • 1/4 cup of brown sugar
Making your marinade.
  1. In a medium size bowl press the garlic cloves into the chicken broth and balsamic vinegar (cool first if you make the broth the way I did) 
  2. Next add the Italian seasoning, thyme, rosemary and chives.
  3. Whisk in the brown sugar.
  4. Place the chicken breasts in a ziplock bag or in a marinating dish.
  5. Pour the marinade over the chicken and refrigerate for at least an hour and a half.
Let's Get Cooking
  1. Preheat your oven to 350 degrees F.
  2. Place the chicken breasts into an oven safe dish sprayed with cooking oil (makes cleanup easier)
  3. Pour the marinade over the chicken breasts and place in the oven for approximately 45 minutes depending on the size of the breasts, or until an internal temperature of 165°F.
  4. Remove from the oven and set the breasts on a platter covering with foil until you are ready to serve.
  5. ENJOY!



  



Saturday, February 20, 2016

Creamy Mushroom Soup


Creamy Mushroom Onion Soup
Not only is this recipe easy to make it is fast too. It can be on your table from start to finish in less than one hour.
Perfect for that special Sunday dinner where you want to serve soup before the meal or serve it for lunch along with a salad or a sandwich.
Heat it up and take it to work in a thermos. Often I will make a double batch of soup and freeze it into portion sizes so that hubby can a hot soup for his lunch.

Ingredients

  • 4 Tbs. of butter divided
  • 3 cups of chicken stock or water
  • 4 cups of sliced mushrooms
  • 1 medium onion diced
  • 1 small onion diced
  • 2 Tbs. of all purpose-flour
  • 1 cup of table cream or milk
  • 1/2 of a bay leaf
  • 1 Tbs. of dried parsley
  • Paprika
  • Salt to taste
  • Pepper to taste
  • Chives or Fresh Parsley

Instructions

  1. Preheat your oven to 350 degrees Fahrenheit.
  2. In a medium size pot or Dutch oven melt 2 tablespoons of butter.
  3. Add sliced mushrooms along with the diced medium onion and sauté until the onions are soft along with the parsley.
  4. Add 3 cups of chicken, vegetable broth, or water. I used chicken broth.
  5. Let this all simmer for 20 minutes.
  6. In a medium size microwave and oven safe bowl melt 2 tablespoons of butter.
  7. Once melted whisk in 2 tablespoons of flour and then slowly add 1 cup of table cream or milk.
  8. Add the small diced onion along with the 1/2 of a bay leaf.
  9. Place into the preheated oven for 20 minutes.
  10. Over a bowl drain the broth in the pot from the vegetables. Pour the broth back into the pot.
  11. In a food processor or blender add the vegetables (mushrooms and onions) and chop and blend.
  12. Set aside. Carefully remove the bowl out of the oven and pour while whisking into the broth on the stove.
  13. Do not boil. Set the temperature dial at medium heat.
  14. Carefully add the vegetables to the pot and stir.
  15. Heat until desired temperature is reached.
  16. Add paprika, salt, pepper, and top with chives or fresh parsley.
  17. Serve and ENJOY!

Is this a recipe you'd like to try?


Friday, January 22, 2016

Bacon Roasted Pork Loin

Pork loin wrapped in bacon 

My son and I were talking the other day about ways to make pork loin and he suggested wrapping it in bacon. Because this is such a lean cut of pork sometimes it will come out quite dry if not cooked properly. Wrapping this cut in bacon not only added flavor but juiciness as well. 

Ingredients 
  • 2 Pork Loins (mine came to a total of 3 pounds)
  • 1 package of bacon
  • 3 Tbs of honey
  • 3 Tbs of Balsamic Vinegar 
  • 1 small cooking onion diced
  • Dried Rosemary or Fresh to taste
  • 4-5 Tbs of Sunmaid Raisins
Instructions
  1. Preheat your oven to 375 degrees F.
  2. Wrap the bacon around the pork tenderloin and secure with wooden toothpicks.
  3. In a pan on medium high heat brown the meat for about 8 minutes turning frequently.
  4. In a small bowl combine honey, vinegar, diced onion and Rosemary. Mix well.
  5. Place the pork tenderloins in a roasting pan and cover with the honey mixture.
  6. Place into the oven for 20 minutes. 
  7. Remove and add the raisins to the top of the pork. 
  8. Place back into the oven for approximately another 15 - 20 min. 
  9. Remove and let the pork sit for about 5 min before slicing.
  10. Serve and ENJOY!


Thursday, November 12, 2015

Black Bean Soup




On a cold fall or winter's day there's nothing quite like a nice hot bowl of soup to warm and fill you up.
I remember as a child I'd be outside ice skating at our local rink, and knew that when I returned home for lunch or dinner my grandmother would always have a pot of soup waiting on the stove. Soup to me is pure comfort and satisfaction.
I am not a vegetarian but at least once a week I like to have a meatless meal. Black Bean Soup is one of my favorites to serve. It is not only delicious but very healthy as well. Please note that I've used chicken broth in this soup. To make it an authentic vegetarian soup simply change the chicken broth to vegetable broth.
This cream soup can be served alone for lunch, dinner or as side dish. Quite often I will serve it with homemade quesadillas. You can use various topping such as: chopped green onions, a dollop of sour cream, grated cheese, or tortilla chips.
The following recipe will serve 5-6 people, and can be on your table from start to finish in approximately one hour.

Cook Time

Prep Time:
Total Time:
Serves:

Ingredients

  • 1 TBS. of canola or vegetable oil
  • 1 1/4 cups of chopped onion
  • 2 ribs of celery chopped
  • 1 large carrot diced
  • 3 cloves of garlic minced
  • 1/2 Tsp. of oregano
  • 1 Tsp. of cumin
  • Pinch of fine sea salt or table salt
  • Fresh ground pepper to taste
  • 1 box of chicken broth or 900 ml
  • 2 1/2 cups of water
  • 4 -5 cups of black beans that have been soaked overnight
  • Chopped green onions for garnish *optional

Instructions

  1. Prepare the onions, celery, carrot and garlic cloves.
  2. In a large soup pot or dutch oven heat the the canola oil.
  3. To the pot add the prepared vegetables along with all of the spices.
  4. Cook and stir until the vegetables are soft.
  5. To the pot add and stir in the chicken broth and water.
  6. Next add the black beans and bring everything to a boil.
  7. Turn the heat down to a simmer, cover and let the soup cook for 30-45 minutes or until the beans are tender.
  8. In batches you are now going to puree the soup. I used my blender for this.
  9. Add the soup back into the pot, heat, and then serve when ready.
  10. Top with green onions, sour cream, grated cheese, or tortilla chips.
  11. ENJOY!