tag:blogger.com,1999:blog-48404906818913282932024-03-13T05:45:32.831-04:00Dyer Dining {Domestic Diva I Am Not}Maybe NOW I can find all my recipes and their ingredients, wherever I may be!Haley D.http://www.blogger.com/profile/04461831597066228970noreply@blogger.comBlogger215125tag:blogger.com,1999:blog-4840490681891328293.post-6196016202971313032024-01-15T12:38:00.001-05:002024-01-15T12:38:12.679-05:00Zesty Italian Good Seasoning Mix<p> Find the original post and usage suggestions <a href="https://donuts2crumpets.com/2021/08/zesty-italian-seasoning-copycat-good-seasons-packets.html" target="_blank">HERE</a>.</p>Haley D.http://www.blogger.com/profile/04461831597066228970noreply@blogger.com0tag:blogger.com,1999:blog-4840490681891328293.post-45114759888103842832023-12-09T08:16:00.003-05:002023-12-09T08:16:16.584-05:00White Chicken Chili<div style="text-align: left;">1 1/2 lbs. boneless chicken breasts<br />1 jar green salsa verde<br />2 cans cannellini beans</div><div style="text-align: left;">2 cans chicken broth</div><div style="text-align: left;">1 tsp salt</div><div style="text-align: left;">1 tsp garlic powder</div><div style="text-align: left;">1 T cumin</div><div style="text-align: left;">pepper</div><div style="text-align: left;">cilantro</div><div style="text-align: left;">8 oz. cream cheese (optional)</div><div style="text-align: left;"><br /></div><div style="text-align: left;">Place chicken in the bottom of the crockpot. Sprinkle with salt, pepper, garlic powder, and cumin. Pour the jar of salsa verde over the chicken. Add drained beans and broth. Cook for 4 hours on high or 6-7 hours on low.</div><div style="text-align: left;"><br /></div><div style="text-align: left;">Take out chicken and shred. Add back to crock pot and add cubed cream cheese if using. Stir and let melt.</div><div style="text-align: left;"><br /></div><div style="text-align: left;">Optional: Serve with tortilla chips, shredded cheese, jalapenos, sour cream, etc.</div><div style="text-align: left;"><br /></div><div style="text-align: left;">(From Tammy Aaron, UCES)</div>Haley D.http://www.blogger.com/profile/04461831597066228970noreply@blogger.com0tag:blogger.com,1999:blog-4840490681891328293.post-64841853781148876742023-07-09T16:56:00.004-04:002023-07-09T16:56:48.541-04:00Creamy Summer Chopped Salad<div style="text-align: left;">Plain Greek yogurt and mayonnaise, 1/2 c. total</div><div style="text-align: left;">1/2 c. crumbled feta cheese</div><div style="text-align: left;">1 T chopped fresh dill (plus more for garnish, if desired)</div><div style="text-align: left;">1 T chopped fresh chives (plus more for garnish, if desired)</div><div style="text-align: left;">1 T lemon juice</div><div style="text-align: left;">1/4 tsp salt</div><div style="text-align: left;">1/4 tsp pepper</div><div style="text-align: left;">1 large English cucumber, diced</div><div style="text-align: left;">1 pint cherry tomatoes, halved or quartered depending on size</div><div style="text-align: left;">1 bunch radishes, diced</div><div style="text-align: left;">1/2 red onion, finely diced</div><div style="text-align: left;"><br /></div><div style="text-align: left;">Make ahead and chill for more flavor.</div><div style="text-align: left;"><br /></div><div style="text-align: left;">Combine the first seven ingredients in a serving bowl. Add the diced vegetables and combine.</div><div style="text-align: left;"><br /></div><div style="text-align: left;">*This makes great leftovers, if there's any left.</div>Haley D.http://www.blogger.com/profile/04461831597066228970noreply@blogger.com0tag:blogger.com,1999:blog-4840490681891328293.post-67332686185751992802023-06-10T19:57:00.003-04:002023-06-10T19:57:27.783-04:00Grilled Portobello Mushrooms<div style="text-align: left;">4 large portobello mushrooms</div><div style="text-align: left;">1/4 c. balsamic vinegar</div><div style="text-align: left;">2 T. olive oil</div><div style="text-align: left;">2 tsp dried oregano</div><div style="text-align: left;">1 tsp garlic powder</div><div style="text-align: left;">1 tsp paprika</div><div style="text-align: left;">1 tsp sriracha</div><div style="text-align: left;">salt and pepper to taste</div><div style="text-align: left;"><br /></div><div style="text-align: left;">Gently wipe off mushroom caps and remove stems.</div><div style="text-align: left;"><br /></div><div style="text-align: left;">Mix everything else in a small bowl. Spoon marinade over the mushrooms (or add everything to a ziploc) and marinate 10-15 minutes.</div><div style="text-align: left;"><br /></div><div style="text-align: left;">Grill, gill side up, for five minutes (pouring on any remaining marinade). Flip and grill for another 4-5 minutes.</div>Haley D.http://www.blogger.com/profile/04461831597066228970noreply@blogger.com0tag:blogger.com,1999:blog-4840490681891328293.post-72531549943394907252023-06-06T18:59:00.003-04:002023-06-06T19:01:29.537-04:00The Pioneer Woman's Italian Chicken Sheet Pan Dinner (with a Dyer Dining Twist)<p>My twist on the <a href="https://www.foodnetwork.com/recipes/ree-drummond/italian-chicken-sheet-pan-supper-5271106" target="_blank">Pioneer Woman's Italian Chicken Sheet Pan Dinner</a> was delicious (and I have at least two others who agree), so I am sure her original recipe is amazing. Here's my (somewhat leaner) version:</p><div style="text-align: left;">1 c. olive oil<br />1/4 c. balsamic vinegar<br />1 tsp. parsley, 1 tsp. basil [could sub 2 tsp Italian seasoning) <br />1/2 tsp. salt, 1/2 pepper<br />5 cloves garlic, minced or smashed<br />8 boneless skinless chicken thighs<br />at least one bag fresh green beans (4 servings), ends trimmed<br />at least one carton (but two might be better) of grape tomatoes</div><p>Combine all of the ingredients up to and including the garlic in a large bowl. Whisk well. Add 8 chicken thighs and approximately 1 cup of marinade to a resealable plastic bag and marinate. [Even just an hour adds a lot of flavor!]</p><p>Add the veggies to the rest of the marinade and stir to combine.</p><p>Preheat the oven to 425 degrees F. Line one or two cookie sheets with aluminum foil and spray generously. Place chicken thighs (not touching) on the sheets and discard marinade. Use a slotted spoon to add the veggies to the sheet, trying not to overlap the veggies and chicken as much as possible. Discard marinade.</p><p>Bake for 35 minutes. Be sure that the tomatoes are bursting and that the chicken is cooked through.</p><p>Serve with a side salad and/or crusty French bread.</p><p>Here's a quick picture of pan #1 of 2:</p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhBbHzPjYGYKyEV4fuj-Y7aKF6gRh8vP3_fT_GvCs8O8ItEqK05XZiKbtTs811NDUeOMjiQyXtIgXHVSXxEOFsCRRi0v34aEbOF4omDgnmBDF9ApvBEIhjyY2lUGLp4t9PNkExSg0sJmL6AjpzkxvVmQOOlv3NgUDnA0Tpui5b45aLOELD5XtpqNA/s4032/IMG_7320.jpeg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="4032" data-original-width="3024" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhBbHzPjYGYKyEV4fuj-Y7aKF6gRh8vP3_fT_GvCs8O8ItEqK05XZiKbtTs811NDUeOMjiQyXtIgXHVSXxEOFsCRRi0v34aEbOF4omDgnmBDF9ApvBEIhjyY2lUGLp4t9PNkExSg0sJmL6AjpzkxvVmQOOlv3NgUDnA0Tpui5b45aLOELD5XtpqNA/s320/IMG_7320.jpeg" width="240" /></a></div><br /><p><br /></p><p><br /></p>Haley D.http://www.blogger.com/profile/04461831597066228970noreply@blogger.com0tag:blogger.com,1999:blog-4840490681891328293.post-13897170066305664462023-03-18T20:28:00.003-04:002023-03-18T20:28:54.493-04:00Tortellini Spinach Soup<div style="text-align: left;">8 c. low sodium chicken broth</div><div style="text-align: left;">2 (14.5 oz) cans Italian-style diced tomatoes (undrained)</div><div style="text-align: left;">1 tsp cumin</div><div style="text-align: left;">1 tsp oregano</div><div style="text-align: left;">1 tsp garlic</div><div style="text-align: left;">1/2 tsp basil</div><div style="text-align: left;">pepper to taste</div><div style="text-align: left;">1 pkg (18-20 oz) three-cheese tortellini (or whatever tortellini/ravioli you prefer)</div><div style="text-align: left;"><div>1 (11 oz.) bag/box fresh spinach</div><div>1 (8 oz.) package cream cheese, softened and cut into 1" cubes</div><div><br /></div><div>Optional:</div><div>grated parmesan cheese</div><div>crusty bread</div></div><div style="text-align: left;"><br /></div><div style="text-align: left;">Combine the first seven ingredients (broth, tomatoes, and spices into soup pot and bring to a simmer. Add tortellini or ravioli and cook according to package directions (approximately 10 minutes). Then, add cream cheese and spinach, stirring to melt/combine the cream cheese and wilt the spinach. Stir until well combined and spinach has wilted. Serve with a sprinkle of parmesan cheese and crusty bread.</div><div style="text-align: left;"><br /></div><p><br /></p>Haley D.http://www.blogger.com/profile/04461831597066228970noreply@blogger.com1tag:blogger.com,1999:blog-4840490681891328293.post-19341251749332739072023-03-01T10:25:00.001-05:002023-03-01T10:25:11.953-05:00Queso Taco SoupQueso Taco Soup
6 servings
1 lb ground beef
½ small onion, chopped
6 oz cream cheese, softened
2-10 oz cans of Rotel
½ c heavy whipping cream
2 ½ c beef broth
1 tsp garlic powder
1 packet Taco seasoning
S&P
Brown ground beef and onions together, then drain.
In a large saucepan, add beef and softened cream cheese on low/medium heat. Stir together to mix well before adding any other ingredients.
Add the rest of the ingredients and simmer on low for 30 minutes. Add S&P to taste.
Serve with grated cheese, sour cream, jalapenos, and/or guacamole.
Sandy Bhttp://www.blogger.com/profile/10514692719522245941noreply@blogger.com0tag:blogger.com,1999:blog-4840490681891328293.post-17165841624877054542023-03-01T10:21:00.001-05:002023-03-01T10:22:06.901-05:00Black Eyed Peas Supper6-8 servings
2 cans black eyed peas, with liquid
1 lb bulk sausage
1 c chopped green pepper (or celery or green onions)
½ c chopped onion
2 cloves garlic, finely chopped
2 c canned tomatoes, with liquid
1 tsp black pepper
1 tsp oregano
½ tsp rosemary
2 c grated cheese
Cook sausage in large frying pan, crumbling with a fork as it cooks. Drain fat from pan. Add green pepper, onion, and garlic. Cook 5 minutes, stirring vegetables into sausage. Add tomatoes and seasonings. Stir well. Pour in black eyed peas with the liquid in the cans. Cover and simmer slowly 15 minutes. Serve very hot with grated cheese sprinkled on top. (If this can be prepared ahead of time, the flavors have a better chance to blend. Reheat at mealtime and top with cheese when ready to serve.)
This is a one-pan dinner, and is VERY good.
Sandy Bhttp://www.blogger.com/profile/10514692719522245941noreply@blogger.com0tag:blogger.com,1999:blog-4840490681891328293.post-2595956934915678932023-01-24T18:46:00.002-05:002023-01-24T18:46:30.911-05:00Ham & Cheese Sliders<div style="text-align: left;">1 stick butter, melted</div><div style="text-align: left;">1 Tbsp honey mustard or Dijon mustard</div><div style="text-align: left;">1 Tbsp minced dried onion</div><div style="text-align: left;">2 tsp Worcestershire sauce</div><div style="text-align: left;">12-count King's Hawaiian Rolls</div><div style="text-align: left;">12-16 oz sliced deli ham</div><div style="text-align: left;">8-12 slices Swiss cheese</div><div style="text-align: left;"><br /></div><div style="text-align: left;">If preparing to eat now, preheat oven to 350 degrees. Grease a 9"x13" pan.</div><div style="text-align: left;"><br /></div><div style="text-align: left;">In a medium bowl, whisk together first four ingredients.</div><div style="text-align: left;"><br /></div><div style="text-align: left;">Slice rolls in half. (Open the package and slice the entire package in half at once.) Place the bottom half in the pan. Layer ham on the bottom buns, and then cheese on top. Place the top half of the rolls on top.</div><div style="text-align: left;"><br /></div><div style="text-align: left;">Drizzle the butter mixture over the sliders.</div><div style="text-align: left;"><br /></div><div style="text-align: left;">If baking now, bake for about 20 minutes.</div><div style="text-align: left;"><br /></div><div style="text-align: left;">If baking tomorrow, cover with foil and refrigerate overnight. The next day, place pan in cold oven, set heat to 350, and bake for 20 minutes. Remove foil and continue to bake 10-15 minutes.</div>Haley D.http://www.blogger.com/profile/04461831597066228970noreply@blogger.com0tag:blogger.com,1999:blog-4840490681891328293.post-66684258539814151992023-01-14T18:56:00.003-05:002023-03-01T10:44:47.981-05:00Penne with Spicy Vodka Tomato Cream Sauce and Italian SausagePenne with Spicy Vodka Tomato Cream Sauce
Servings: 8
Ingredients
1 pound uncooked penne pasta
¼ cup extra virgin olive oil
2 (3.5 ounce) links sweet Italian sausage
4 cloves garlic, minced
½ teaspoon crushed red pepper flakes
1 (28 ounce) can crushed tomatoes
¾ teaspoon salt
½ cup heavy whipping cream (3/4 c)
2 tablespoons vodka (1/4 c)
¼ cup chopped fresh parsley (spinach to taste)
(onion powder to taste)
Directions
This spicy vodka pasta is a nice change from your typical tomato sauce. If you're worried about the alcohol, don't be! It cooks off and cannot be tasted. It simply helps to enhance the flavors.
Bring a large pot of lightly salted water to a boil. Add penne and cook, stirring occasionally, until tender yet firm to the bite, about 11 minutes. Drain and set aside.
Heat oil in a large skillet over medium heat. Remove casing from sausage and add to the skillet. Cook and stir until crumbly and brown, 5 to 7 minutes. Add garlic and red pepper flakes; cook and stir until garlic is golden brown.
Add tomatoes and salt; bring to boil. Reduce heat and simmer for 15 minutes.
Add cream and vodka; bring to boil. Add spinach when almost done boiling. Reduce heat to low and add pasta; toss for 1 minute. Stir in parsley (if used); serve warm.
**Notes: Original recipe called for less vodka and heavy cream, but I did what is above. I also added onion powder to taste.
Macey
www.allrecipes.com/11815Macey Dyerhttp://www.blogger.com/profile/14199321915742461323noreply@blogger.com0tag:blogger.com,1999:blog-4840490681891328293.post-73164772290123758522022-08-23T15:17:00.003-04:002022-08-23T15:17:49.804-04:00Red Potato Dill SaladRed Potato Dill Salad
12 servings
Ingredients
3 pound small red potatoes
1 teaspoon kosher salt
2 tablespoons white vinegar
1/2 cup red onion, chopped
1/2 cup light (or not) mayonnaise
1/2 cup light (or not) sour cream or Greek yogurt
1 teaspoon garlic salt
1/2 teaspoon freshly ground black pepper
1/4 cup chopped dill fresh dill, divided (can use dried dill)
Instructions
Place the potatoes in a large pot of salted water and boil them for 25 to 30 minutes, or until they easily slide off the tines of a fork and the skins begin to break away from the white potato, if cut.
Drain the potatoes, then cut into halves and then into quarters and place in a large bowl Use a large whisk, fork or potato masher to gently smash the potatoes into irregular chunks, but not too fine. Drizzle the warm potatoes with the vinegar.
Mix the mayonnaise with the sour cream or Greek yogurt in a small bowl with the garlic salt, freshly ground black pepper and half of the fresh chopped dill. Add the sauce to the potato mixture with the chopped onions and the remaining dill, and stir gently to combine. Cover and refrigerate for 2-4 hours or overnight.
Sandy BSandy Bhttp://www.blogger.com/profile/10514692719522245941noreply@blogger.com0tag:blogger.com,1999:blog-4840490681891328293.post-41836186098944112152022-05-28T10:02:00.003-04:002022-05-29T07:34:43.240-04:00Ham and Cheese Roll UpsHam and Cheese Roll Ups <div>10 minutes prep; 4-8 hours to chill (or overnight) </div><div>32 roll ups </div><div><br /></div><div>8 oz cream cheese room temperature </div><div>½ teaspoon garlic powder </div><div>1 cup cheddar cheese shredded </div><div>2 tablespoons dill pickle relish </div><div>4 tortilla shells (8 inches in size) </div><div>½ pound deli ham </div><div><br /></div><div>Instructions </div><div>In a large bowl, using a handheld mixer, beat the cream cheese with the garlic powder until it is light and fluffy. Stir in the cheddar cheese and pickle relish.
Divide the cream cheese mixture evenly among the tortilla shells. Make sure it is spread all the way to the edges of the tortillas. Then evenly divide the ham slices.
Roll up the tortillas and wrap tightly with saran wrap. Refrigerate for 4 to 8 hours (or overnight).
Remove from the refrigerator, take off the plastic wrap, and slice. Cut the edges off the rolls. Then slice in half, then in half again and again to make 8 total roll ups from each roll.
Serve or store in an airtight container for up to two days.
</div>Sandy Bhttp://www.blogger.com/profile/10514692719522245941noreply@blogger.com0tag:blogger.com,1999:blog-4840490681891328293.post-70834772869405692042022-05-08T13:17:00.005-04:002022-05-29T07:32:18.350-04:00Chess CakeChess Cake <div>18 servings </div><div><br /></div><div>9x13 pan </div><div>1 package yellow cake mix </div><div>2 eggs </div><div>½ c butter, melted </div><div>1 8 oz package cream cheese, softened</div><div>½ c butter, melted </div><div>2 eggs </div><div>4 c confectioner’s sugar </div><div><br /></div><div>Preheat oven to 325̊. Grease and flour one 9x13 pan.
In a large bowl, mix together cake mix, 2 eggs, and ½ c melted butter. Put into prepared pan.
In another bowl, beat cream cheese until smooth. Blend in ½ c melted butter, and 2 eggs. Gradually beat in the confectioner’s sugar. Pour over the crust mixture already in pan.
Bake for 1 hour. Cool.</div>Sandy Bhttp://www.blogger.com/profile/10514692719522245941noreply@blogger.com0tag:blogger.com,1999:blog-4840490681891328293.post-3856819004878189262022-05-03T16:09:00.003-04:002022-05-29T07:30:47.360-04:00Marinated VegetablesMarinated Vegetables <div><br /></div><div>3/4 cup vinegar (I used white) </div><div>1 T water </div><div>1 cup of sugar, maybe less </div><div>½ cup of vegetable oil </div><div>1 tsp salt </div><div>1 tsp pepper </div><div>1 16 oz can shoepeg corn, drained </div><div>1 16 oz can green beans, drained </div><div>1 16 oz can English peas, drained </div><div>1 cup onions, chopped (I used red onion) </div><div>1 cup green bell pepper, chopped </div><div>1 2 oz. jar chopped pimento, drained. </div><div><br /></div><div> Place marinade ingredients in a small saucepan, bring to a boil - let cool.
Place remaining ingredients in a large bowl, pour sauce over vegetables when cooled, stir gently to mix. Cover and chill for several hours before serving. (I drained much of the sauce off before serving. Save the drained portion because you can add more vegetables and the sauce again to make more salad. It keeps for quite a while.)</div>Sandy Bhttp://www.blogger.com/profile/10514692719522245941noreply@blogger.com0tag:blogger.com,1999:blog-4840490681891328293.post-25918428081000671332022-04-30T15:40:00.003-04:002022-05-29T07:28:08.164-04:00Scalloped Vidalia OnionsScalloped Vidalia Onions <div> Serves 4-6 </div><div><br /></div><div>1 Tbsp olive oil</div><div>½ c plus 1 Tbsp butter, divided </div><div>3 large Vidalia onions, sliced </div><div>3/4 tsp salt, plus more to taste </div><div>1 tsp black pepper, plus more to taste </div><div>1 tsp Worcestershire sauce </div><div>½ tsp paprika </div><div>1/4 c AP flour </div><div>2 c milk </div><div>8 oz shredded Swiss cheese </div><div>1 c panko breadcrumbs </div><div>Chopped parsley, as desired for garnish </div><div><br /></div><div>Heat a large skillet over medium-high heat. Drizzle with olive oil and melt 1 Tbsp butter. Add onions and season with salt and pepper to taste. Cook and stir until onions become translucent but still firm. Place onions in an ungreased 9x13 baking dish.
Preheat oven to 350̊.
In a small saucepan, melt 1/4 c butter over medium heat. Whisk in Worcestershire sauce, 3/4 tsp salt, paprika, and ½ tsp pepper until smooth. Gradually whisk in flour until smooth. Gradually whisk in milk. Bring to a boil; cover and stir 2 minutes until thickened. Remove from heat and stir in cheese until melted. Pour mixture over onions; toss to coat. Top with breadcrumbs.
Melt remaining 1/4 c butter; drizzle over the breadcrumbs. Bake, uncovered, 30-35 minutes, or until golden brown. Sprinkle with chopped parsley, as desired, for garnish. Serve warm.</div>Sandy Bhttp://www.blogger.com/profile/10514692719522245941noreply@blogger.com0tag:blogger.com,1999:blog-4840490681891328293.post-33857286971475263692022-04-25T18:04:00.003-04:002022-04-25T18:04:27.385-04:00Mexican Street Corn Casserole<p>40-oz bag of frozen corn (If thawed, cook for the indicated time; if frozen cook about 10 minutes longer) </p><p>2/3 c. mayonaise</p><p>2/3 c. sour cream (light will work but not fat-free)</p><p>2 tsp. chili powder, divided</p><p>3/4 tsp garlic powder</p><p>1/2 tsp salt</p><p>6 oz queso fresco, crumbled and divided</p><p>3 T fresh cilanro, chopped</p><p>limes (optional; spritz at the end if desired)</p><p><br /></p><p>Preheat oven to 350. Spray 13x9 pan with nonstick spray. In a large bowl, stir the corn, mayo, sour cream, 1-1/2 tsp chili powder, garlic powder, salt, and 4 oz crumbled queso.</p><p>Pour into casserole. Sprinkle with the remaining chili powder. (NOTE: Rather than measure the chili powder, I just lightly sprinkled it all across the top of the corn mixture.) Bake for 35-45 minutes (possibly longer if using frozen corn) until heated through and bubbly along the edges.</p><p>Remove and top with remaining cheese and cilantro. Serve warm.</p>Haley D.http://www.blogger.com/profile/04461831597066228970noreply@blogger.com0tag:blogger.com,1999:blog-4840490681891328293.post-1772895169570944432022-04-18T15:26:00.002-04:002022-04-24T15:20:42.840-04:00Pineapple Casserole
Pineapple Casserole <div><br /></div><div>1 20 oz can pineapple chunks or tidbits, drained and reserving liquid </div><div>3 Tbsp reserved pineapple juice </div><div>3 Tbsp flour </div><div>1/4 c sugar </div><div>4 oz sharp cheddar cheese, shredded (about a cup) </div><div>1/4 c melted butter
1</div><div> ½ c butter cracker crumbles (Ritz) </div><div><br /></div><div>Instruction:
Drain pineapple, reserving 3 Tbsp. Combine cracker crumbles and butter, then gently stir with a fork to combine. Lightly spray a shallow 1 qt. baking dish (or small pie plate) with cooking spray, or rub with butter.
Combine reserved 3 Tbsp of juice and flour in a bowl, then mix until smooth. Add sugar, drained pineapple and cheese, then stir until combined. Gently stir in 1/3 of the cracker crumbles.
Spoon mixture into baking dish, then top with remaining cracker crumbles. Bake at 350 degrees for 20-25 minutes, or until cheese is melted and crackers are starting to brown. Serve immediately. </div><div><br /></div><div>Note: This recipe doubles beautifully. Just use 13x9 baking dish, then cook about 5 minutes longer. If using pineapples in Unsweetened juice, just add a Tbsp or two of sugar. No need if using heavy syrup type or sweetened juice.
</div>Sandy Bhttp://www.blogger.com/profile/10514692719522245941noreply@blogger.com0tag:blogger.com,1999:blog-4840490681891328293.post-88740663116690856022022-01-20T16:52:00.001-05:002022-01-30T15:28:40.666-05:00Skillet Chicken with Creamy Sun Dried Tomato SauceSkillet Chicken and Creamy Sun Dried Tomato Sauce <div>4-5 servings </div><div>10 min prep, 10 min cook </div><div><br /></div><div>1.5 chicken boneless, skinless thighs or chicken breasts </div><div>½ tsp salt </div><div>Black pepper </div><div>½ c sun dried tomatoes, strips, drained of olive oil (save the oil to cook with!) </div><div>2 cloves garlic, minced </div><div>½ c white wine (or chicken broth) </div><div>3/4 c heavy cream </div><div>1/3 c finely shredded Parmesan </div><div>2 tsp Dijon mustard </div><div>1 c basil leaves, packed (optional) </div><div><br /></div><div>Cut chicken in half horizontally to form 2 thin steaks. Sprinkle with S&P. Heat oil from sun dried tomato jar in a large skillet over high heat. Add chicken and cook until golden brown on both sides - 6 minutes total for thigh or 4 minutes for breast. Remove onto a plate, keep warm.
Add garlic and cook for 15 seconds until light golden. Add wine. Bring to simmer and scrape the bottom of the skillet to mix all the brown bits into the wine.
Let the wine simmer for 1 minute or so until the smell of alcohol is gone, which means it has evaporated. Mix in mustard, then add the chicken broth, cream, Parmesan, and sun dried tomatoes. Bring to simmer, then reduce heat to medium and simmer for 2-3 minutes until thickened. Stir regularly to dissolve Parmesan.
Taste sauce and add more S&P if needed.
Stir through basil leaves, then return chicken into pan. Spoon sauce over and simmer 1 minute. Serve immediately. Great served over mashed potatoes, creamy mashed cauliflower, or pasta. Or serve with bread on the side to mop up the sauce.</div>Sandy Bhttp://www.blogger.com/profile/10514692719522245941noreply@blogger.com0tag:blogger.com,1999:blog-4840490681891328293.post-48174041668279830172022-01-20T16:30:00.001-05:002022-01-30T15:26:12.182-05:00One Pot Ground Beef StroganoffOne Pot Ground Beef Stroganoff <div>Serves 4 </div><div><br /></div><div>3 Tbsp EVOO, divided </div><div>8 oz cremini mushrooms, sliced </div><div>S&P </div><div>½ c diced onion </div><div>2 cloves garlic </div><div>1 lb ground beef </div><div>2 tsp paprika </div><div>3-4 c low sodium beef broth (maybe less) </div><div>8 oz dry rotini </div><div>Dollop of tomato paste or catsup </div><div>½ c sour cream </div><div>fresh parsley, for serving </div><div><br /></div><div>Heat 1 Tbsp of the EVOO over medium heat in a pot or large skillet. Add the mushrooms and cook until they are tender, about 5 minutes. Season with S&P, then remove from the pot into a bowl and set aside.
Heat the remaining 2 Tbsp of EVOO in the same pot. Add the onion, season with S&P, and cook until translucent, 4-5 minutes. Stir in the garlic and cook until fragrant, 30-60 seconds. Add the ground beef and continue to cook, breaking up the beef with a spoon as it cooks, until it is browned and cooked through, about 5 minutes. Sprinkle the paprika over the top and stir to continue.
Pour the beef broth and the pasta. Bring to a light boil then cover the pot. Continue to cook, stirring often, until the pasta is al dente, 17-20 minutes. Remove the pot from the heat and stir in the mushrooms, adding a dollop of tomato paste or catsup. Stir well, then add sour cream. Serve topped with fresh parsley.</div>Sandy Bhttp://www.blogger.com/profile/10514692719522245941noreply@blogger.com0tag:blogger.com,1999:blog-4840490681891328293.post-45917719653916774532021-11-22T15:45:00.002-05:002021-12-03T09:35:06.748-05:00Sausage MuffinsSausage Muffins <div>12-15 muffins <div><br /></div><div>1 cup of Bisquick </div><div>1 lb cooked sausage </div><div>4 eggs beaten </div><div>1 cup of shredded Cheddar cheese </div><div><br /></div><div>Beat eggs well, and mix all together; pour into greased muffin tins.
Bake at 350 degrees 20 minutes. YUM! Great for a cold night. Can be frozen.</div></div>Sandy Bhttp://www.blogger.com/profile/10514692719522245941noreply@blogger.com0tag:blogger.com,1999:blog-4840490681891328293.post-28143045845489831112021-10-31T10:36:00.001-04:002021-10-31T20:00:05.853-04:00Chimichurri SauceChimichurri Sauce (Argentinean dish) <div><br /></div><div>2 bundles of parsley, chopped fine </div><div>2 tsp salt </div><div>½ tsp ground pepper </div><div>Juice of 1 lime </div><div>2 Tbsp balsamic vinegar </div><div>6 cloves garlic, chopped fine </div><div>Vegetable oil to cover parsley </div><div><br /></div><div> Great dipping sauce for meats, vegetables, chips...most anything!
</div>Sandy Bhttp://www.blogger.com/profile/10514692719522245941noreply@blogger.com0tag:blogger.com,1999:blog-4840490681891328293.post-9749087073139771702021-10-30T13:51:00.001-04:002021-10-31T19:57:52.457-04:00Skillet Sausage Egg RollSkillet Sausage Egg Roll <div><br /></div><div>1 lb ground pork or Italian sausage (mild) </div><div>1 head green cabbage (outer layer removed), about 6 cups shredded </div><div>4 cloves garlic, pressed </div><div>1 Tbsp fresh ginger, minced </div><div>1 Tbsp soy sauce </div><div>2 green onions, chopped </div><div>1 Tbsp sesame oil </div><div>duck sauce, for garnish, optional </div><div><br /></div><div>Preheat large skillet over medium heat. Add in pork sausage, and cook thoroughly, crumbling with a wooden spoon. (I drained the excess fat out of the skillet, that's optional).
Add in shredded cabbage (or 6 cups of shredded coleslaw mix), garlic, ginger, and soy sauce. Cook for several minutes (about 5) until cabbage has softened, stirring frequently.
Remove from heat and add green onions and sesame oil. Stir and serve in bowls. Drizzle with duck sauce or sesame oil, if desired! ENJOY.</div>Sandy Bhttp://www.blogger.com/profile/10514692719522245941noreply@blogger.com1tag:blogger.com,1999:blog-4840490681891328293.post-55867588276886736442021-08-22T13:12:00.001-04:002021-08-22T18:44:19.674-04:00Black Eyed Pea SupperBlack Eyed Pea Supper <div>6-8 servings </div><div><br /></div><div>2 cans black eyed peas, with liquid </div><div>1 lb bulk sausage </div><div>1 c chopped green pepper (or celery or green onions) </div><div>½ c chopped onion </div><div>2 cloves garlic, finely chopped </div><div>2 c canned tomatoes </div><div>1 tsp black pepper </div><div>1 tsp oregano </div><div>½ tsp rosemary </div><div><br /></div><div>2 c grated cheese
Cook sausage in large frying pan, crumbling with a fork as it cooks. Drain fat from pan. Add green pepper, onion, and garlic. Cook 5 minutes, stirring vegetables into sausage. Add tomatoes and seasonings. Stir well. Pour in black eyed peas with the liquid in the cans. Cover and simmer slowly 15 minutes. Serve very hot with grated cheese sprinkled on top. (If this can be prepared ahead of time, the flavors have a better chance to blend. Reheat at mealtime and top with cheese when ready to serve.) </div><div>- Barb Arden</div>Sandy Bhttp://www.blogger.com/profile/10514692719522245941noreply@blogger.com0tag:blogger.com,1999:blog-4840490681891328293.post-56624157122271400442021-01-14T19:18:00.001-05:002021-12-03T09:32:57.852-05:00Skillet Creamy Parmesan Garlic Mushroom ChickenSkillet Creamy Parmesan Garlic Mushroom Chicken <div><br /></div><div>Servings: 4 </div><div><br /></div><div>4 boneless, skinless chicken breasts, thinly sliced </div><div>2 Tbsp EVOO </div><div>S&P </div><div>8 oz sliced mushrooms </div><div><br /></div><div>Sauce: </div><div>1/4 c butter </div><div>2 garlic cloves, minced </div><div>1-2 Tbsp flour </div><div>½ c chicken broth </div><div>1 c heavy cream or half and half </div><div>½ c grated Parmesan cheese </div><div>½ tsp garlic powder </div><div>½ tsp salt </div><div>2 c spinach, chopped </div><div><br /></div><div>In a large skillet, add EVOO and cook the chicken on medium high heat for 3-5 minutes on each side, or until brown on each side and cooked until no longer pink in center. Remove chicken and set aside on a plate. Add the sliced mushrooms and cook for a few minutes until tender. Remove and set aside.
To make the sauce, add the butter and melt. Add garlic and cook until tender. Whisk in the flour until it thickens. Whisk in chicken broth, heavy cream, Parmesan cheese, garlic powder, S&P. Add the spinach and let simmer until it starts to thicken and spinach wilts. Add the chicken and mushrooms back to the sauce and serve over pasta or rice, if desired.
</div>Sandy Bhttp://www.blogger.com/profile/10514692719522245941noreply@blogger.com0tag:blogger.com,1999:blog-4840490681891328293.post-5190444505379847272021-01-13T11:48:00.006-05:002021-12-03T09:34:08.446-05:00CP Green Enchilada Chicken SoupCP Green Enchilada Chicken Soup <div><br /></div><div>6-8 hours to cook </div><div><br /></div><div>Ingredients </div><div>2.5 lbs boneless, skinless chicken breasts or thighs </div><div>28 oz can green enchilada sauce </div><div>24 oz chicken broth </div><div>1 cup half and half (or heavy cream) </div><div>2 cup Monterey jack cheese </div><div>4 oz cream cheese, cubed and softened </div><div>4 oz green salsa (salsa verde) </div><div>salt and pepper to taste </div><div>optional garnish: avocado, green onion, sour cream, cilantro </div><div><br /></div><div>In a 6-quart slow cooker add chicken breast or thighs, green enchilada sauce, and chicken broth. Cook on Low 6 to 8 hours.
Remove chicken and shred.
Add jack cheese, cream cheese, half and half, and green salsa. Turn the crockpot to warm and stir until the cheeses are melted.
Add chicken back to the pot.
Use hot sauce or additional salsa to taste. Delicious topped with avocado, cilantro, green onion, and sour cream. Serve and enjoy!</div>Sandy Bhttp://www.blogger.com/profile/10514692719522245941noreply@blogger.com0