Ok y'all I am going to share this link with you for another amazing Lemon Chicken Dish
This is what we had for dinner tonight.... Of course I tweaked it a bit since I don't normally cook with wine so I used some chicken broth in place of white wine. Still came out really good
http://www.foodnetwork.com/recipes/ina-garten/lemon-chicken-breasts-recipe/reviews/index.html
Rae
Sunday, March 20, 2011
Tuesday, March 15, 2011
SUPER Easy Chicken Marinara!
Ok all this is a super easy & fast recipe to make....
4 Banquet chicken patties
1 jar of Barilla marinara ( I find this has the freshest taste of all of them)
1 to 1 1/2 cups of shredded mozzarella cheese( or Italian cheese blend)
1/2 box of spaghetti noodles
Ok bake the chicken patties according to the directions on the back of the bag.
Meanwhile get a pan of water going for the spaghetti and cook it till its Al Dente ( about 8-10 minutes depending on heat source)drain the spaghetti well.
Also grab a pan and heat up the marinara sauce
When the chicken is done, remove it from the oven... Flip each patty over and put about 1/4 to 1/2 cup of sauce over each one. Sprinkle some shredded cheese on and return to the oven for about 4-6 minutes until cheese is melted.
When chicken is done pull it out and let set for about a minute. While it is setting dish up a plate with a bit of spaghetti add just a bit of the marinara sauce to the top if you would like. On top of the spaghetti place your chicken marinara patty and Voila!
Easy Chicken Marinara!
If you try this would love your thoughts on this..... This is what we are having for dinner tonight!
4 Banquet chicken patties
1 jar of Barilla marinara ( I find this has the freshest taste of all of them)
1 to 1 1/2 cups of shredded mozzarella cheese( or Italian cheese blend)
1/2 box of spaghetti noodles
Ok bake the chicken patties according to the directions on the back of the bag.
Meanwhile get a pan of water going for the spaghetti and cook it till its Al Dente ( about 8-10 minutes depending on heat source)drain the spaghetti well.
Also grab a pan and heat up the marinara sauce
When the chicken is done, remove it from the oven... Flip each patty over and put about 1/4 to 1/2 cup of sauce over each one. Sprinkle some shredded cheese on and return to the oven for about 4-6 minutes until cheese is melted.
When chicken is done pull it out and let set for about a minute. While it is setting dish up a plate with a bit of spaghetti add just a bit of the marinara sauce to the top if you would like. On top of the spaghetti place your chicken marinara patty and Voila!
Easy Chicken Marinara!
If you try this would love your thoughts on this..... This is what we are having for dinner tonight!
Friday, January 7, 2011
Busy Mom Lasagna
Busy Mom Lasagna
1 lb ground beef
1/2 cup onion - diced
16 oz jar spaghetti sauce
4 oz cream cheese - softened
4 oz sour cream
12 oz pkg wide egg noodles - uncooked
1 1/2 cup shredded mozzarella cheese
1 1/2 cup shredded cheddar cheese
Brown beef with onion - drain. Add spaghetti sauce, cream cheese, and sour cream & mix well. Spray a 5 qt crock pot with PAM. Layer in the crock pot the noodles and beef mixture and cheeses. Repeat layers as necessary until cooker is full Cover and cook on high for 2 hrs. reduce heat to low for an additional 4 hrs.
1 lb ground beef
1/2 cup onion - diced
16 oz jar spaghetti sauce
4 oz cream cheese - softened
4 oz sour cream
12 oz pkg wide egg noodles - uncooked
1 1/2 cup shredded mozzarella cheese
1 1/2 cup shredded cheddar cheese
Brown beef with onion - drain. Add spaghetti sauce, cream cheese, and sour cream & mix well. Spray a 5 qt crock pot with PAM. Layer in the crock pot the noodles and beef mixture and cheeses. Repeat layers as necessary until cooker is full Cover and cook on high for 2 hrs. reduce heat to low for an additional 4 hrs.
30 Minute Taco Chicken Bake
30 Minute Taco Chicken Bake
1 1/2 pound chicken breasts, skinless and boneless, chopped
1 tablespoon oil
1 box taco dinner (tortillas, seasoning and taco sauce)
1/2 cup sour cream
1 package (8 oz size) shredded Mexican blend cheese, divided
Cook and stir chicken pieces in oil in large skillet until cooked
through; drain. Add seasoning mix and 3/4 cup water. Bring to boil.
Reduce heat; simmer 10 minutes, stirring occasionally. Stir in sour
cream.
Spray 12x8 baking dish with nonstick cooking spray. Line baking dish
with 5 of the tortillas; sprinkle with 1 cup of the cheese. Spoon
chicken mixture over cheese; top with remaining tortillas. Drizzle
with taco sauce. Bake at 350 for 30 minutes. Sprinkle with remaining
cheese. Bake an additional 5 minutes or until cheese is melted.
1 1/2 pound chicken breasts, skinless and boneless, chopped
1 tablespoon oil
1 box taco dinner (tortillas, seasoning and taco sauce)
1/2 cup sour cream
1 package (8 oz size) shredded Mexican blend cheese, divided
Cook and stir chicken pieces in oil in large skillet until cooked
through; drain. Add seasoning mix and 3/4 cup water. Bring to boil.
Reduce heat; simmer 10 minutes, stirring occasionally. Stir in sour
cream.
Spray 12x8 baking dish with nonstick cooking spray. Line baking dish
with 5 of the tortillas; sprinkle with 1 cup of the cheese. Spoon
chicken mixture over cheese; top with remaining tortillas. Drizzle
with taco sauce. Bake at 350 for 30 minutes. Sprinkle with remaining
cheese. Bake an additional 5 minutes or until cheese is melted.
Smothered Pork Chops
Smothered Pork Chops
4-6 thick boneless pork chops
olive oil for frying
butter for frying
1 can cream of mushroom soup
1/2 to 1 cup sour cream
2-3 shakes of worchestershire sauce
Fresh mushrooms, cleaned & sliced
Using cast iron skillet, fry chops in oil & butter until brown.
Mix cream of mushroom soup, sour cream and worchestershire. Pour over browned chops. Cover and simmer on low approximately 1 hour. Add mushrooms on top, cover and cook 15-30 minutes.
I love to serve with bow-tie pasta tossed in just a little bit of butter. However the gravy is also wonderful over mashed potatoes.
4-6 thick boneless pork chops
olive oil for frying
butter for frying
1 can cream of mushroom soup
1/2 to 1 cup sour cream
2-3 shakes of worchestershire sauce
Fresh mushrooms, cleaned & sliced
Using cast iron skillet, fry chops in oil & butter until brown.
Mix cream of mushroom soup, sour cream and worchestershire. Pour over browned chops. Cover and simmer on low approximately 1 hour. Add mushrooms on top, cover and cook 15-30 minutes.
I love to serve with bow-tie pasta tossed in just a little bit of butter. However the gravy is also wonderful over mashed potatoes.
Traditional Pineapple Upside Down Cake using a cast iron skillet
People, Cast iron skillets are one pan that should be in every kitchen. The uses for it are endless. I especially like my Uncle Jim's recipe for cornbread made it in as well as for fried potatoes. Here is one recipe that I think would be enjoyable. I am actually going to make it this weekend. I will come back with pictures after its done.
Traditional Pineapple Upside-Down Cake
The upside-down cake, which was so popular in the '50s and '60s, is again gaining in popularity. No wonder - it's still wonderful!
Use your old cast-iron frying pan. The heavy pan keeps the butter from burning, and the handle makes it easy to flip the cake upside down when it is done.
Topping:
1/4 cup butter or margarine
2/3 cup firmly packed brown sugar
1 (1-pound, 4 ounce) can sliced pineapple
Maraschino cherries
1/4 to 1/2 cup chopped nuts
Preheat oven to 350 degrees. In a 10-inch cast-iron frying pan or a 9x2-inch cake pan over low heat, melt butter or margarine. Stir in brown sugar until blended. Remove from heat. Drain pineapple, reserving 2 tablespoons syrup. Arrange pineapple slices onto top of sugar mixture. Place a maraschino cherry in center of each slice. Sprinkle with chopped nuts.
Cake:
1 cup all-purpose flour
3/4 cup sugar
1 1/2 teaspoons baking powder
1/4 teaspoon salt
1 egg, room temperature
1/2 cup milk
1/4 cup vegetable shortening
1/4 teaspoon grated lemon zest
1 teaspoon fresh lemon juice
1 teaspoon vanilla extract
In a large bowl, combine flour, sugar, baking powder, and salt. Add egg, milk, and vegetable shortening; beat 2 minutes. Add reserved pineapple syrup, lemon zest, lemon juice, and vanilla extract; beat 2 minutes. Pour over pineapple slices in frying pan, spreading evenly. Bake 40 to 50 minutes or until a toothpick inserted in center comes out clean. Remove from oven and cool 5 minutes on a wire rack. Run knife around edge of pan to loosen; cover with a cake plate and invert. Serve warm.
Makes 8 servings.
Traditional Pineapple Upside-Down Cake
The upside-down cake, which was so popular in the '50s and '60s, is again gaining in popularity. No wonder - it's still wonderful!
Use your old cast-iron frying pan. The heavy pan keeps the butter from burning, and the handle makes it easy to flip the cake upside down when it is done.
Topping:
1/4 cup butter or margarine
2/3 cup firmly packed brown sugar
1 (1-pound, 4 ounce) can sliced pineapple
Maraschino cherries
1/4 to 1/2 cup chopped nuts
Preheat oven to 350 degrees. In a 10-inch cast-iron frying pan or a 9x2-inch cake pan over low heat, melt butter or margarine. Stir in brown sugar until blended. Remove from heat. Drain pineapple, reserving 2 tablespoons syrup. Arrange pineapple slices onto top of sugar mixture. Place a maraschino cherry in center of each slice. Sprinkle with chopped nuts.
Cake:
1 cup all-purpose flour
3/4 cup sugar
1 1/2 teaspoons baking powder
1/4 teaspoon salt
1 egg, room temperature
1/2 cup milk
1/4 cup vegetable shortening
1/4 teaspoon grated lemon zest
1 teaspoon fresh lemon juice
1 teaspoon vanilla extract
In a large bowl, combine flour, sugar, baking powder, and salt. Add egg, milk, and vegetable shortening; beat 2 minutes. Add reserved pineapple syrup, lemon zest, lemon juice, and vanilla extract; beat 2 minutes. Pour over pineapple slices in frying pan, spreading evenly. Bake 40 to 50 minutes or until a toothpick inserted in center comes out clean. Remove from oven and cool 5 minutes on a wire rack. Run knife around edge of pan to loosen; cover with a cake plate and invert. Serve warm.
Makes 8 servings.
Thursday, October 21, 2010
A Different Type Of Taco
and believe me this is soooooo good! Go HERE for the recipe!
Down here in Oklahoma they serve Indian Tacos a lot of different places especially at fairs and such....Depending on where you buy it from it can look like another version of a Taco or it looks like Chili served on top. Here is a picture of one that my daughter had at the recent Oktoberfest down here:
Down here in Oklahoma they serve Indian Tacos a lot of different places especially at fairs and such....Depending on where you buy it from it can look like another version of a Taco or it looks like Chili served on top. Here is a picture of one that my daughter had at the recent Oktoberfest down here:
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