Showing posts with label Dinners. Show all posts
Showing posts with label Dinners. Show all posts
Thursday, October 18, 2012
Pepper Pizza
https://www.facebook.com/photo.php?fbid=402501326452669&set=a.251125121590291.50701.134845143218290&type=1&theater
Cauliflower Gratin
http://a.dolimg.com/en-US/disneyjunior/media/nightlight/thatsfresh/recipes/pdfs/ThatsFresh_CauliflowerGratin.pdf
French Onion Soup
French Onion soup
Butter..3 Tablespoons
Onion...sliced paper thin, 2 cups
4 1/2 cups bouillon
salt/pepper to taste
Worcestershire sauce ..to taste
French Bread
Parmesan cheese or your favorite finely grated cheese
Heat butter, add onions, simmer about 10 minutes or until soft and lightly browned
Add bouillon stock and bring to a boil. simmer for 45 minutes
Season to taste with salt,pepper, and the worcestershire sauce.
Pour soup into bowls and add a slice of the French bread on top to float...Add the cheese. Makes 6 servings
Butter..3 Tablespoons
Onion...sliced paper thin, 2 cups
4 1/2 cups bouillon
salt/pepper to taste
Worcestershire sauce ..to taste
French Bread
Parmesan cheese or your favorite finely grated cheese
Heat butter, add onions, simmer about 10 minutes or until soft and lightly browned
Add bouillon stock and bring to a boil. simmer for 45 minutes
Season to taste with salt,pepper, and the worcestershire sauce.
Pour soup into bowls and add a slice of the French bread on top to float...Add the cheese. Makes 6 servings
Tomato Soup
3
cups tomatoes cut up, 1 T onion,1/4 teaspoon celery seed, 1 bay leaf
and 2 cloves. cook uncovered for 15 minutes OR until it reduced to 2
cups, Press through sieve. serve while it is hot, take note it is only 2
cups of finished product. You can also add a white sauce to this to
make it "cream of tomato soup".
Cheesy Potato Soup
Cheesy Potato Soup
5 potatoes, peeled and cubed
1 sm. carrot, finely chopped
1/2 stalk of celery, finely chopped * I usually don't have this.
1 1/2 c. chicken broth
1 tsp. salt
2 1/2 c. milk
3 Tbl. butter, melted
3 Tbl. flour
1 1/2 tsp. steak seasoning
1 tsp. pepper
2 c. shredded 4 cheese blend
In large pot over med. heat, combine potatoes, carrot, celery, chicken broth and salt. Bring to a boil, then reduce heat, cover and simmer until potatoes are tender, 15 - 20 min. Once tender, stir in milk.
In a small bowl, combine melted butter, flour, steak seasoning, and pepper. Stir into soup. Increase heat to med. and cook, stirring, until thick and bubbly. Remove from heat and stir in cheese until melted.
5 potatoes, peeled and cubed
1 sm. carrot, finely chopped
1/2 stalk of celery, finely chopped * I usually don't have this.
1 1/2 c. chicken broth
1 tsp. salt
2 1/2 c. milk
3 Tbl. butter, melted
3 Tbl. flour
1 1/2 tsp. steak seasoning
1 tsp. pepper
2 c. shredded 4 cheese blend
In large pot over med. heat, combine potatoes, carrot, celery, chicken broth and salt. Bring to a boil, then reduce heat, cover and simmer until potatoes are tender, 15 - 20 min. Once tender, stir in milk.
In a small bowl, combine melted butter, flour, steak seasoning, and pepper. Stir into soup. Increase heat to med. and cook, stirring, until thick and bubbly. Remove from heat and stir in cheese until melted.
Thursday, May 3, 2012
Crock Pot Chicken Tacos
Crockpot Chicken Tacos
3-4 ckn breasts, whole
1/4 C oil
1/4 C red wine (ACV as substitute)
1 tsp sugar
1 tsp oregano
1 tsp chili powder
1/2 tsp garlic powder
1/2 tsp salt
1/4 tsp pepper
mix and pour over chicken in crock pot
cook on low 5-7 hrs
shred chicken 15-30 min before serving
serve with regular taco ingredients
3-4 ckn breasts, whole
1/4 C oil
1/4 C red wine (ACV as substitute)
1 tsp sugar
1 tsp oregano
1 tsp chili powder
1/2 tsp garlic powder
1/2 tsp salt
1/4 tsp pepper
mix and pour over chicken in crock pot
cook on low 5-7 hrs
shred chicken 15-30 min before serving
serve with regular taco ingredients
Monday, January 16, 2012
Bubble Pizza
1 and a half cans on Grands biscuits
1 roll Jimmy Dean spicy sausage (Actually I used have reg. sausage half spicy sausage to total one roll)
1/2 Onion, chopped
1 jar spaghetti sauce (I used spaghetti sauce, but you can use pizza sauce)
Mozzarella
Preheat oven to 350*. Cut each biscuit into 4 pieces. Layer in the bottom of a sprayed 9x13 pan. Cook onion in about a tsp oil. Once cooked, add sausage and cook. Once the meat is cooked, add sauce and combine. Pour meat mixture on top of biscuits. Cook in oven for 30-45 minutes, or until biscuits are cooked (always check the middle, because it takes the longest to cook. LOL!) Remove from oven, top with cheese, return to oven for about 5 minutes, or until cheese is melted. Enjoy :)
****You can add whatever toppings you like. We've done pepperoni before, and we've done peppers and onion. You really can add whatever you like. It's easy. I've also made it with just normal biscuits, and it comes out fine too, you just have to use more of them. I like the Grands biscuits, because they puff up and gives it more of a crust. Hope y'all enjoy it :D****
1 roll Jimmy Dean spicy sausage (Actually I used have reg. sausage half spicy sausage to total one roll)
1/2 Onion, chopped
1 jar spaghetti sauce (I used spaghetti sauce, but you can use pizza sauce)
Mozzarella
Preheat oven to 350*. Cut each biscuit into 4 pieces. Layer in the bottom of a sprayed 9x13 pan. Cook onion in about a tsp oil. Once cooked, add sausage and cook. Once the meat is cooked, add sauce and combine. Pour meat mixture on top of biscuits. Cook in oven for 30-45 minutes, or until biscuits are cooked (always check the middle, because it takes the longest to cook. LOL!) Remove from oven, top with cheese, return to oven for about 5 minutes, or until cheese is melted. Enjoy :)
****You can add whatever toppings you like. We've done pepperoni before, and we've done peppers and onion. You really can add whatever you like. It's easy. I've also made it with just normal biscuits, and it comes out fine too, you just have to use more of them. I like the Grands biscuits, because they puff up and gives it more of a crust. Hope y'all enjoy it :D****
Roasted Ginger Beets
Roasted Ginger Beets
December 13, 2011 | by Michele Borboa | recipes
Beets bring bold colors and a load of antioxidants to the table. This roasted beet recipe boasts ginger, fresh herbs, and toasted walnuts for a satisfying and gorgeous vegan side dish for the holidays or whenever you have red or golden beets on hand.
Roasted Ginger Beets
Serves 6 to 8
Ingredients:
• 1 pound beets, trimmed, scrubbed
• 1/4 cup olive oil, divided
• Salt and freshly ground black pepper to taste
• 1 onion, diced
• 1/2 fennel bulb, finely chopped
• 3 garlic cloves, minced
• 3 tablespoons minced fresh ginger
• 1 tablespoon maple syrup
• 1 tablespoon Dijon mustard
• 2 tablespoons apple cider vinegar
• 1/2 cup finely chopped fresh parsley
• Zest and juice of 1 lemon
• 1 bunch watercress, stems removed
• Handful of walnuts, toasted, coarsely chopped
Directions:
1. Preheat oven to 450 degrees F.
2. Place beets in a baking dish and drizzle with half of the oil. Season with salt and pepper. Cover dish with foil and bake for 45 minutes to 1 hour or until beets are tender.
3. When beets are cool enough to handle, scrub off skins using a paper towel, and cut into bite-sized pieces.
4. Heat remaining oil in a medium skillet over medium heat. Add onion and fennel and cook, stirring often, until vegetales are softened and golden.
5. Season onion mixture with salt and pepper, and add garlic and ginger. Cook, stirring often, for 1 minute or until fragrant.
6. Transfer onion mixture to a large bowl. Add maple syrup, mustard, and vinegar and stir well to combine.
7. Add beets, parsley, and lemon zest and juice. Season with salt and pepper.
8. Place watercress on a serving platter, toss beet salad, and pour over the watercress.
9. Top with walnuts and serve immediately.
December 13, 2011 | by Michele Borboa | recipes
Beets bring bold colors and a load of antioxidants to the table. This roasted beet recipe boasts ginger, fresh herbs, and toasted walnuts for a satisfying and gorgeous vegan side dish for the holidays or whenever you have red or golden beets on hand.
Roasted Ginger Beets
Serves 6 to 8
Ingredients:
• 1 pound beets, trimmed, scrubbed
• 1/4 cup olive oil, divided
• Salt and freshly ground black pepper to taste
• 1 onion, diced
• 1/2 fennel bulb, finely chopped
• 3 garlic cloves, minced
• 3 tablespoons minced fresh ginger
• 1 tablespoon maple syrup
• 1 tablespoon Dijon mustard
• 2 tablespoons apple cider vinegar
• 1/2 cup finely chopped fresh parsley
• Zest and juice of 1 lemon
• 1 bunch watercress, stems removed
• Handful of walnuts, toasted, coarsely chopped
Directions:
1. Preheat oven to 450 degrees F.
2. Place beets in a baking dish and drizzle with half of the oil. Season with salt and pepper. Cover dish with foil and bake for 45 minutes to 1 hour or until beets are tender.
3. When beets are cool enough to handle, scrub off skins using a paper towel, and cut into bite-sized pieces.
4. Heat remaining oil in a medium skillet over medium heat. Add onion and fennel and cook, stirring often, until vegetales are softened and golden.
5. Season onion mixture with salt and pepper, and add garlic and ginger. Cook, stirring often, for 1 minute or until fragrant.
6. Transfer onion mixture to a large bowl. Add maple syrup, mustard, and vinegar and stir well to combine.
7. Add beets, parsley, and lemon zest and juice. Season with salt and pepper.
8. Place watercress on a serving platter, toss beet salad, and pour over the watercress.
9. Top with walnuts and serve immediately.
Chicken Cheddar Wraps
Chicken Cheddar Wraps
1 cup (8 oz.) sour cream
1 cup chunky salsa
2 T. mayonnaise
4 cups, cooked cubed chicken
2 cups (8 oz.) shredded cheddar cheese
1 cup thinly sliced fresh mushrooms
2 cups shredded lettuce
1 cup guacamole (optional)
12 tortillas
In a bowl, combine the sour cream, salsa and mayo. Stir in chicken, cheese and mushrooms. Divide lettuce and guacamole if desired between tortillas. Place about ½ cup chicken mixture on each tortilla. Fold sides over filling.
1 cup (8 oz.) sour cream
1 cup chunky salsa
2 T. mayonnaise
4 cups, cooked cubed chicken
2 cups (8 oz.) shredded cheddar cheese
1 cup thinly sliced fresh mushrooms
2 cups shredded lettuce
1 cup guacamole (optional)
12 tortillas
In a bowl, combine the sour cream, salsa and mayo. Stir in chicken, cheese and mushrooms. Divide lettuce and guacamole if desired between tortillas. Place about ½ cup chicken mixture on each tortilla. Fold sides over filling.
Kicked Up Quinoa
Kicked-Up Quinoa
1 C uncooked quinoa, rinsed
1/2 tsp Table Salt
2 Cups frozen corn kernels
1/4 C vegetable oil
1 tsp sea salt
1/2-1 C medium sweet onion, finely diced
1 10 oz can tomatoes with mild chilis (e.g. Rotelle), drained*
1 14 oz can black beans, rinsed and drained
2 Tbsp lemon juice
1/2 tsp cumin
1/2 tsp sugar
1 Tbsp canola oil
1. Put quinoa in a pan with 2 Cups cold water and 1/2 tsp table salt. Bring to a boil, then reduce heat to low, cover, and cook for about 15-18 minutes (until liquid is gone).
2. Saute corn in vegetable oil for 5-8 minutes, until softened and lightly browned. Add onions and sea salt. Cook an additional 2 minutes, until onions are softened.
3. Add corn mixture to quinoa. Then add tomatoes and black beans.
4. In a separate bowl, mix together lemon juice, cumin, sugar, and Tbsp oil. Pour over quinoa.
5. Serve warm or cold.
*if you don't like spicy foods, use a can of regular diced tomatoes, and cut back on the cumin to taste.
1 C uncooked quinoa, rinsed
1/2 tsp Table Salt
2 Cups frozen corn kernels
1/4 C vegetable oil
1 tsp sea salt
1/2-1 C medium sweet onion, finely diced
1 10 oz can tomatoes with mild chilis (e.g. Rotelle), drained*
1 14 oz can black beans, rinsed and drained
2 Tbsp lemon juice
1/2 tsp cumin
1/2 tsp sugar
1 Tbsp canola oil
1. Put quinoa in a pan with 2 Cups cold water and 1/2 tsp table salt. Bring to a boil, then reduce heat to low, cover, and cook for about 15-18 minutes (until liquid is gone).
2. Saute corn in vegetable oil for 5-8 minutes, until softened and lightly browned. Add onions and sea salt. Cook an additional 2 minutes, until onions are softened.
3. Add corn mixture to quinoa. Then add tomatoes and black beans.
4. In a separate bowl, mix together lemon juice, cumin, sugar, and Tbsp oil. Pour over quinoa.
5. Serve warm or cold.
*if you don't like spicy foods, use a can of regular diced tomatoes, and cut back on the cumin to taste.
Chicken and Dumplings in the Crock pot
Chicken and Dumplings in the crockpot
3 - 4 boneless, skinless chicken breasts (you can throw them in frozen even)
1 chopped onion (I've never used - oops!)
2 Tbl. butter
1 can cream of chicken soup
1 jar homestyle classic chicken gravy
1 can of chicken broth (I do 1 and 1/2 water and 2 bouillon)
2 cans of tube biscuits
Put chicken in the crock pot, put everything else in on top of that except the biscuits. Let it cook on high for 4 - 6 hours. Cut biscuits in halves or fourths and place in crockpot. Push under the broth. Return lid and let it cook for another 30 min. or so on high. Make sure the middle ones are done before you serve. I stir it some where in there to be sure they get done.
Super easy!! Super tasty!
3 - 4 boneless, skinless chicken breasts (you can throw them in frozen even)
1 chopped onion (I've never used - oops!)
2 Tbl. butter
1 can cream of chicken soup
1 jar homestyle classic chicken gravy
1 can of chicken broth (I do 1 and 1/2 water and 2 bouillon)
2 cans of tube biscuits
Put chicken in the crock pot, put everything else in on top of that except the biscuits. Let it cook on high for 4 - 6 hours. Cut biscuits in halves or fourths and place in crockpot. Push under the broth. Return lid and let it cook for another 30 min. or so on high. Make sure the middle ones are done before you serve. I stir it some where in there to be sure they get done.
Super easy!! Super tasty!
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