1 can artichoke hearts in water finely chopped
(*take off outer layer and cut off tips)
1 cup mayo
1 can green chilies (mild)
1 clove garlic minced
1 cup grated Parmesan cheese
salt and pepper to taste
Mix together and bake 20 minutes at 350 degrees. Serve with sliced Baguettes, buttered and broiled to crisp up.
Wednesday, January 28, 2009
Monday, January 26, 2009
Applebee's Oriental Chicken Salad
Oriental Dressing:
3 tablespoons honey
1 1/2 tablespoons rice wine vinegar
1/4 cup mayonnaise
1 teaspoon Grey Poupon Dijon mustard
1/8 teaspoon sesame oil
Salad:
1 egg
1/2 cup milk
1/2 cup flour
1/2 cup corn flake crumbs
1 teaspoon salt
1/4 teaspoon pepper
1 boneless, skinless chicken breast half
2-4 cups vegetable oil (for frying)
3 cups chopped romaine lettuce
1 cup red cabbage
1 cup Napa cabbage
1/2 carrot, julienned or shredded
1 green onion, chopped
1 tablespoon sliced almonds
1/3 cup chow mein noodles
1. Preheat oil in deep fryer or deep pan over medium heat.
You want the temperature of the oil to be around 350 degrees.
2. Blend together all ingredients for dressing in a small
bowl with an electric mixer. Put dressing in refrigerator
to chill while you prepare the salad.
3. In a small, shallow bowl beat egg, add milk, and mix well.
4. In another bowl, combine flour with corn flake crumbs, salt
and pepper.
5. Cut chicken breast into 4 or 5 long strips. Dip each strip
of chicken first into egg mixture then into the flour mixture,
coating each piece completely.
6. Fry each chicken finger for 5 minutes or until coating has
darkened to brown.
7. Prepare salad by tossing the chopped romaine with the chopped
red cabbage, Napa cabbage, and carrots.
8. Sprinkle sliced green onion on top of the lettuce.
9. Sprinkle almonds over the salad, then the chow mein noodles.
10. Cut the chicken into small bite-size chunks. Place the
chicken onto the salad forming a pile in the middle. Serve
with salad dressing on the side.
Makes 1 dinner-size salad.
Tuesday, January 13, 2009
Chili
1 lb. ground beef
1 onion, chopped
2 stalks celery, chopped
2 cloves garlic, minced
1 can (46 oz.) Western Family Vegetable Juice
1 can (14.5 oz.) diced tomatoes
1 can (30 oz.) chili beans
1 Tbsp. chili powder
1 heaping Tbsp. semi-sweet chocolate chips
1 tsp. salt
1/4 tsp. cumin
Season ground beef with salt, pepper, and cayenne pepper. Cook beef, onion, celery, and garlic in skillet over medium heat, until beef is brown; drain. Stir in remaining ingredients. Heat to boiling; reduce heat and simmer.
1 onion, chopped
2 stalks celery, chopped
2 cloves garlic, minced
1 can (46 oz.) Western Family Vegetable Juice
1 can (14.5 oz.) diced tomatoes
1 can (30 oz.) chili beans
1 Tbsp. chili powder
1 heaping Tbsp. semi-sweet chocolate chips
1 tsp. salt
1/4 tsp. cumin
Season ground beef with salt, pepper, and cayenne pepper. Cook beef, onion, celery, and garlic in skillet over medium heat, until beef is brown; drain. Stir in remaining ingredients. Heat to boiling; reduce heat and simmer.
Chicken Casserole
One of my absolute favorite, easy recipes! (As long as I can hide the cornflakes from Luke! It seems every time I buy a box, he dives into them and when I go to cook this dish they are gone! Kind of a running joke between Luke and I.)
1 can cream of chicken soup
1 Tbsp. lemon juice
1 cup sour cream
3 cooked chicken breasts, cut up
1 cup sliced celery
1/2 onion, chopped
2 cups cooked rice
1/2 cup crushed cornflakes
3 Tbsp. butter, melted
Mix soup, lemon juice, and sour cream in large bowl. Stir in chicken, celery, onion, and cooked rice. Spoon mixture into greased baking dish. Sprinkle top with buttered cornflakes. Bake uncovered at 350 degrees for about 30 minutes, or until hot in center.
1 can cream of chicken soup
1 Tbsp. lemon juice
1 cup sour cream
3 cooked chicken breasts, cut up
1 cup sliced celery
1/2 onion, chopped
2 cups cooked rice
1/2 cup crushed cornflakes
3 Tbsp. butter, melted
Mix soup, lemon juice, and sour cream in large bowl. Stir in chicken, celery, onion, and cooked rice. Spoon mixture into greased baking dish. Sprinkle top with buttered cornflakes. Bake uncovered at 350 degrees for about 30 minutes, or until hot in center.
Chicken Curry with Broccoli
3 chicken breasts, cooked and diced
1 pkg. broccoli florets, thawed
Layer cooked chicken and thawed broccoli in 9x13 casserole dish.
Mix together:
1 can cream of chicken soup
1/2 cup mayonnaise
1 tsp. curry powder
2 Tbsp. lemon juice
Pour over chicken and broccoli. Bake at 350 degrees for 40 minutes. Serve over cooked rice.
1 pkg. broccoli florets, thawed
Layer cooked chicken and thawed broccoli in 9x13 casserole dish.
Mix together:
1 can cream of chicken soup
1/2 cup mayonnaise
1 tsp. curry powder
2 Tbsp. lemon juice
Pour over chicken and broccoli. Bake at 350 degrees for 40 minutes. Serve over cooked rice.
Taco Soup
1-2 lbs. hamburger meat
1 chopped onion
1 tsp. beef bouillon*
1 cup water*
*(or could add 1 can of beef broth instead of bouillon and water)
2 cans stewed tomatoes
1 can kidney beans
1 can corn
1 can green beans (optional)
1 pkg. taco seasoning
1 pkg. ranch dressing
Brown meat with onion, drain grease; add beef bouillon and water (or beef broth), then add 2 cans stewed tomatoes and kidney beans; drain corn and green beans. Sprinkle in taco seasoning and ranch dressing seasoning and stir. Add more water, if desired and simmer 30 minutes. Serve with cheese, sour cream, and tortilla chips. Also tastes great with corn bread.
1 chopped onion
1 tsp. beef bouillon*
1 cup water*
*(or could add 1 can of beef broth instead of bouillon and water)
2 cans stewed tomatoes
1 can kidney beans
1 can corn
1 can green beans (optional)
1 pkg. taco seasoning
1 pkg. ranch dressing
Brown meat with onion, drain grease; add beef bouillon and water (or beef broth), then add 2 cans stewed tomatoes and kidney beans; drain corn and green beans. Sprinkle in taco seasoning and ranch dressing seasoning and stir. Add more water, if desired and simmer 30 minutes. Serve with cheese, sour cream, and tortilla chips. Also tastes great with corn bread.
Monday, January 12, 2009
Asian Chicken Salad
I am trying to find a recipe for Rumbi Island Grills South Seas Chicken Salad. If you haven't eaten there, you should go and try it. The South Seas is my favorite there-this recipe is just a close second...I think, I haven't tried it yet, but mainly copied it down for the Asian dressing. The South Seas has romaine lettuce mix, chicken breast, julienne carrots, mandarin oranges, scallions, cilantro, teriyaki noodles, sliced almonds, wonton strips, and Asian dressing. If you know of a better dressing that would be similar, please let me know.
2 Tbsp. brown sugar
2 tsp. soy sauce
1 Tbsp. sesame oil (optional)
1/4 cup vegetable oil
3 Tbsp. rice vinegar
1 (8 oz.) package dried rice noodles
1 head iceberg lettuce - rinsed, dried, and chopped
4 boneless chicken breast halves, cooked and shredded (or grilled and chopped)
3 green onions, chopped
1 tablespoon sesame seeds, toasted
Prepare the dressing 30 minutes ahead of time by combining the brown sugar, soy sauce, sesame oil, salad oil, and rice vinegar in a salad dressing carafe.
To prepare the Chinese rice noodles, heat a skillet with a few tablespoons of oil and break off a little bit of the noodles and add them to the skillet and fry them. They will puff up in the skillet, so only add a few at a time.
As they begin to puff up, remove and drain them on paper towels. Be sure to cook long enough as the under cooked noodles will be like eating needles. Once cooked, add them to the salad mixture.
In a large bowl combine the iceberg lettuce, cooked and shredded chicken, green onions and toasted sesame seeds. Let chill about 10 minutes, and just before serving add the cooked rice noodles.
Serve in salad bowls and offer the dressing in a pourable container so your family can add as much dressing as they want. You can also pour the dressing over the top of the salad, toss, and serve immediately.
Servings: 6
2 Tbsp. brown sugar
2 tsp. soy sauce
1 Tbsp. sesame oil (optional)
1/4 cup vegetable oil
3 Tbsp. rice vinegar
1 (8 oz.) package dried rice noodles
1 head iceberg lettuce - rinsed, dried, and chopped
4 boneless chicken breast halves, cooked and shredded (or grilled and chopped)
3 green onions, chopped
1 tablespoon sesame seeds, toasted
Prepare the dressing 30 minutes ahead of time by combining the brown sugar, soy sauce, sesame oil, salad oil, and rice vinegar in a salad dressing carafe.
To prepare the Chinese rice noodles, heat a skillet with a few tablespoons of oil and break off a little bit of the noodles and add them to the skillet and fry them. They will puff up in the skillet, so only add a few at a time.
As they begin to puff up, remove and drain them on paper towels. Be sure to cook long enough as the under cooked noodles will be like eating needles. Once cooked, add them to the salad mixture.
In a large bowl combine the iceberg lettuce, cooked and shredded chicken, green onions and toasted sesame seeds. Let chill about 10 minutes, and just before serving add the cooked rice noodles.
Serve in salad bowls and offer the dressing in a pourable container so your family can add as much dressing as they want. You can also pour the dressing over the top of the salad, toss, and serve immediately.
Servings: 6
Saturday, January 10, 2009
Homemade Spaghetti Sauce
1 lb. ground beef
1 onion, chopped
2 garlic cloves, minced
46 oz. can Western Family Vegetable Juice
2 (6 oz.) cans tomato paste
2 Tbsp. sugar
1 tsp. instant beef bouillon
1 tsp. dried oregano, crushed
1/2 tsp. dried basil, crushed
1/8 tsp. celery salt
Salt and pepper the ground beef while browning with the onion. Add the remaining ingredients. Bring to a boil and simmer.
1 onion, chopped
2 garlic cloves, minced
46 oz. can Western Family Vegetable Juice
2 (6 oz.) cans tomato paste
2 Tbsp. sugar
1 tsp. instant beef bouillon
1 tsp. dried oregano, crushed
1/2 tsp. dried basil, crushed
1/8 tsp. celery salt
Salt and pepper the ground beef while browning with the onion. Add the remaining ingredients. Bring to a boil and simmer.
Thursday, January 8, 2009
Ham Fried Rice
3-4 cups cold rice
1 cup diced ham
1 cup chopped carrots
1 cup chopped celery
2 scrambled eggs (optional)
3 green onions, chopped
Butter
Soy Sauce
In a large skillet, melt 3 Tbsp. of butter, add rice and soy sauce (to your desired taste), stirring to fry the rice. In another skillet, melt 3 Tbsp. of butter and saute carrots, celery and ham. Combine with rice in large skillet. Scramble 2 eggs and add to rice mixture. Stir in sliced green onions and add a little more soy sauce (to desired taste).
1 cup diced ham
1 cup chopped carrots
1 cup chopped celery
2 scrambled eggs (optional)
3 green onions, chopped
Butter
Soy Sauce
In a large skillet, melt 3 Tbsp. of butter, add rice and soy sauce (to your desired taste), stirring to fry the rice. In another skillet, melt 3 Tbsp. of butter and saute carrots, celery and ham. Combine with rice in large skillet. Scramble 2 eggs and add to rice mixture. Stir in sliced green onions and add a little more soy sauce (to desired taste).
Chicken Tortilla Soup
4 chicken breasts
Olive oil
Salt and pepper
2 cups chopped onions
1 cup chopped celery
4 cups chopped carrots
4 minced garlic cloves
2 1/2 qts chicken stock
1 (28 oz.) can whole tomatoes in puree, crushed
2 to 4 jalapeno peppers, seeded and minced (optional)
1 tsp. ground cumin
1 tsp. coriander seed
1/4 to 1/2 cup chopped cilantro
Cook chicken in olive oil and season with salt and pepper. Cube chicken and set aside. Heat 3 Tbsp. olive oil in large pot. Add onions, celery, and carrots and cook for 10 minutes or until onions start to brown. Add garlic and cook for 30 seconds. Add chicken stock, tomatoes with puree, jalapenos, cumin, coriander, 1 Tbsp. salt, 1 tsp. pepper, and cilantro. Bring soup to boil, then lower heat and simmer for 25 minutes. Add chicken. To serve add sliced avocado, sour cream, shredded cheese and tortilla chips or strips.
Olive oil
Salt and pepper
2 cups chopped onions
1 cup chopped celery
4 cups chopped carrots
4 minced garlic cloves
2 1/2 qts chicken stock
1 (28 oz.) can whole tomatoes in puree, crushed
2 to 4 jalapeno peppers, seeded and minced (optional)
1 tsp. ground cumin
1 tsp. coriander seed
1/4 to 1/2 cup chopped cilantro
Cook chicken in olive oil and season with salt and pepper. Cube chicken and set aside. Heat 3 Tbsp. olive oil in large pot. Add onions, celery, and carrots and cook for 10 minutes or until onions start to brown. Add garlic and cook for 30 seconds. Add chicken stock, tomatoes with puree, jalapenos, cumin, coriander, 1 Tbsp. salt, 1 tsp. pepper, and cilantro. Bring soup to boil, then lower heat and simmer for 25 minutes. Add chicken. To serve add sliced avocado, sour cream, shredded cheese and tortilla chips or strips.
Chicken Macaroni Salad
2 cups uncooked shell macaroni
1 cup (8 oz.) coleslaw dressing
1 cup mayonnaise
4 cups cooked, cubed chicken
2 cup diced celery
1/2 Tbsp. diced onion
1 lg. can pineapple tidbits, drained
2 cups red or green grapes
2 cups chopped apples
Cook macaroni and drain. Mix coleslaw dressing and mayonnaise together. Put all other ingredients in a bowl and toss with dressing mixture. Put in refrigerator until ready to serve.
1 cup (8 oz.) coleslaw dressing
1 cup mayonnaise
4 cups cooked, cubed chicken
2 cup diced celery
1/2 Tbsp. diced onion
1 lg. can pineapple tidbits, drained
2 cups red or green grapes
2 cups chopped apples
Cook macaroni and drain. Mix coleslaw dressing and mayonnaise together. Put all other ingredients in a bowl and toss with dressing mixture. Put in refrigerator until ready to serve.
Chicken Tetrazinni
1 pkg. (7 oz.) spaghetti, broken into thirds
1/4 cup butter
1/4 cup flour
1/2 tsp. salt
1/4 tsp. pepper
1 cup chicken broth
1 cup heavy cream
2 Tbsp. water
2 cups cubed, cooked chicken
1/2 cup grated Parmesan cheese
Preheat oven to 350 degrees. Cook the spaghetti according to the package directions. Melt butter in saucepan over low heat. Stir in flour, salt and pepper. Cook, stirring constantly, until mixture is smooth and bubbly; remove from heat. Stir in broth and heavy cream. Heat to boiling, stirring constantly. Boil and stir 1 minute.
Drain spaghetti; stir spaghetti, 2 Tbsp. water and chicken into the sauce. Pour spaghetti mixture into ungreased 2 qt. casserole dish. Sprinkle with Parmesan cheese. Bake uncovered about 30 minutes or until bubbly in center.
1/4 cup butter
1/4 cup flour
1/2 tsp. salt
1/4 tsp. pepper
1 cup chicken broth
1 cup heavy cream
2 Tbsp. water
2 cups cubed, cooked chicken
1/2 cup grated Parmesan cheese
Preheat oven to 350 degrees. Cook the spaghetti according to the package directions. Melt butter in saucepan over low heat. Stir in flour, salt and pepper. Cook, stirring constantly, until mixture is smooth and bubbly; remove from heat. Stir in broth and heavy cream. Heat to boiling, stirring constantly. Boil and stir 1 minute.
Drain spaghetti; stir spaghetti, 2 Tbsp. water and chicken into the sauce. Pour spaghetti mixture into ungreased 2 qt. casserole dish. Sprinkle with Parmesan cheese. Bake uncovered about 30 minutes or until bubbly in center.
Greek Salad
Yum!!! The dressing recipe makes quite a bit. I would only add enough of the dressing to coat the salad. You can save the dressing in the fridge for another time or could also be used in a macaroni salad, mixed with a couple spoonfuls of mayonnaise. Pour over cooked macaroni and desired vegetables.
2 bunches spinach
1/2 head lettuce
1 red onion, thinly sliced
3/4 cup sliced mushrooms (marinate in dressing)
3/4 cup grated Swiss cheese
1/2 lb. bacon, cooked and crumbled
1 cup cottage cheese, drained
Dressing:
2/3 cup sugar
2/3 cup cider vinegar
1 Tbsp. poppy seeds
2 tsp. dry mustard
2 tsp. salt
2 cups vegetable oil
Pour dressing over salad mixture just before serving.
2 bunches spinach
1/2 head lettuce
1 red onion, thinly sliced
3/4 cup sliced mushrooms (marinate in dressing)
3/4 cup grated Swiss cheese
1/2 lb. bacon, cooked and crumbled
1 cup cottage cheese, drained
Dressing:
2/3 cup sugar
2/3 cup cider vinegar
1 Tbsp. poppy seeds
2 tsp. dry mustard
2 tsp. salt
2 cups vegetable oil
Pour dressing over salad mixture just before serving.
Baked Spaghetti
12 oz. spaghetti, cooked and drained
1 cup chopped onion
1 cup chopped green pepper
1 Tbsp. butter
1 can (28 oz.) diced tomatoes with liquid
1 can (2-1/4 oz.) sliced ripe olives, drained
2 tsp. dried oregano
1 lb. ground beef, browned
2 cups (8 0z.) shredded cheddar cheese
1 can (10-3/4 oz.) condensed cream of mushroom soup, undiluted
1/4 cup water
1/4 cup grated Parmesan cheese
In a large skillet, saute onion and green pepper in butter until tender. Add tomatoes, olives and oregano. Add cooked ground beef. Simmer, uncovered, for 10 minutes. Place half of the spaghetti in a greased 13x9x2 inch backing dish. Top with half of the vegetable mixture. Sprinkle with 1 cup of cheddar cheese. Repeat layers. Mix the soup and water until smooth; pour over casserole. Sprinkle with Parmesan cheese. Bake uncovered at 350 degrees for 30-35 minutes or until heated through.
1 cup chopped onion
1 cup chopped green pepper
1 Tbsp. butter
1 can (28 oz.) diced tomatoes with liquid
1 can (2-1/4 oz.) sliced ripe olives, drained
2 tsp. dried oregano
1 lb. ground beef, browned
2 cups (8 0z.) shredded cheddar cheese
1 can (10-3/4 oz.) condensed cream of mushroom soup, undiluted
1/4 cup water
1/4 cup grated Parmesan cheese
In a large skillet, saute onion and green pepper in butter until tender. Add tomatoes, olives and oregano. Add cooked ground beef. Simmer, uncovered, for 10 minutes. Place half of the spaghetti in a greased 13x9x2 inch backing dish. Top with half of the vegetable mixture. Sprinkle with 1 cup of cheddar cheese. Repeat layers. Mix the soup and water until smooth; pour over casserole. Sprinkle with Parmesan cheese. Bake uncovered at 350 degrees for 30-35 minutes or until heated through.
Orange Jello Salad
1 (8 oz.) carton cottage cheese
1 lg. pkg. orange Jello
2 cups Cool Whip
1 lg. can mandarin oranges, drained
1 can crush pineapple, drained
Mix orange Jello with Cool Whip until Jello has dissolved. Add cottage cheese, then fold in oranges and pineapple.
1 lg. pkg. orange Jello
2 cups Cool Whip
1 lg. can mandarin oranges, drained
1 can crush pineapple, drained
Mix orange Jello with Cool Whip until Jello has dissolved. Add cottage cheese, then fold in oranges and pineapple.
Pasta Primavera with Asparagus
If you love Asparagus, you will love this pasta dish. One of the best I have ever tried out of a magazine.
16 thin stalks fresh asparagus
8 oz. Fettuccine/Linguine pasta
1 Tbsp. olive oil
2 tsp. minced garlic
1/4 tsp. pepper
1/4 cup chicken broth
1/4 tsp. salt
3 small tomatoes
3 Tbsp. butter
1 pinch of thyme
Wash asparagus and cut diagonally. Cook the pasta according to package directions. Heat the oil in a large skillet. Add garlic and pepper; cook and stir for 30 seconds. Add asparagus, broth, butter and salt. Bring to a boil; reduce heat. Cook uncovered for about 3 minutes or until the asparagus is crisp and tender, stirring occasionally. Add pasta, thyme and tomatoes. Toss and serve.
16 thin stalks fresh asparagus
8 oz. Fettuccine/Linguine pasta
1 Tbsp. olive oil
2 tsp. minced garlic
1/4 tsp. pepper
1/4 cup chicken broth
1/4 tsp. salt
3 small tomatoes
3 Tbsp. butter
1 pinch of thyme
Wash asparagus and cut diagonally. Cook the pasta according to package directions. Heat the oil in a large skillet. Add garlic and pepper; cook and stir for 30 seconds. Add asparagus, broth, butter and salt. Bring to a boil; reduce heat. Cook uncovered for about 3 minutes or until the asparagus is crisp and tender, stirring occasionally. Add pasta, thyme and tomatoes. Toss and serve.
Wednesday, January 7, 2009
Parmesan Crusted Chicken
4 chicken breasts
1 Tbsp. vegetable oil
1 cup Parmesan cheese
1 cup Panko bread crumbs
2 cups flour
1 Tbsp. Italian Seasoning
1/2 cup heavy cream
Salt and pepper to taste
1 lemon zested
Preheat oven to 350 degrees. Mix 1 cup of flour with bread crumbs, lemon zest, Parmesan cheese, and seasonings. Place the breading into baking dish. Dredge chicken in rest of plain flour, then dip it into the cream, then finally into the Parmesan breading. Set aside. Heat skillet with vegetable oil, then place breaded chicken into the pan. Cook on medium heat for 1-2 minutes until golden and flip to cook other side. Place skillet into preheated oven until chicken is done.
1 Tbsp. vegetable oil
1 cup Parmesan cheese
1 cup Panko bread crumbs
2 cups flour
1 Tbsp. Italian Seasoning
1/2 cup heavy cream
Salt and pepper to taste
1 lemon zested
Preheat oven to 350 degrees. Mix 1 cup of flour with bread crumbs, lemon zest, Parmesan cheese, and seasonings. Place the breading into baking dish. Dredge chicken in rest of plain flour, then dip it into the cream, then finally into the Parmesan breading. Set aside. Heat skillet with vegetable oil, then place breaded chicken into the pan. Cook on medium heat for 1-2 minutes until golden and flip to cook other side. Place skillet into preheated oven until chicken is done.
Noodles and Company Penne Rosa
I also love Noodles and Company. I had to find the recipe for their penne rosa, so yummy! But definitely watch how spicy you want it to be. It calls for 1/2 tsp. ground or crushed red pepper. I cut that down to probably 1/8 tsp.-1/4 tsp.
1 lb. box Penne pasta
1 Tbsp. white cooking wine (instead of wine: use chicken broth, white grape juice, or ginger ale.)
2 Tbsp. extra virgin olive oil (EVOO-thanks Rachel Ray)
1/2 tsp. ground or crushed red pepper (cut down if you're sensitive to spicy things)
1/4 cup heavy whipping cream
1/2 cup marinara or spaghetti sauce
1/4 cup sliced mushrooms
1/4 cup baby spinach (packed)
1 (14 oz.) can Italian style diced tomatoes
Freshly grated Parmesan cheese (for garnish)
Boil pasta according to package directions; set aside. In a large skillet, heat wine (or substitute), oil, marinara, mushrooms, tomatoes and red pepper over medium heat; stir liberally for 4-5 minutes.
Add pasta, mixing well. Add cream, continue stirring. Add spinach last, stirring until wilted.
Serve with fresh grated Parmesan cheese.
1 lb. box Penne pasta
1 Tbsp. white cooking wine (instead of wine: use chicken broth, white grape juice, or ginger ale.)
2 Tbsp. extra virgin olive oil (EVOO-thanks Rachel Ray)
1/2 tsp. ground or crushed red pepper (cut down if you're sensitive to spicy things)
1/4 cup heavy whipping cream
1/2 cup marinara or spaghetti sauce
1/4 cup sliced mushrooms
1/4 cup baby spinach (packed)
1 (14 oz.) can Italian style diced tomatoes
Freshly grated Parmesan cheese (for garnish)
Boil pasta according to package directions; set aside. In a large skillet, heat wine (or substitute), oil, marinara, mushrooms, tomatoes and red pepper over medium heat; stir liberally for 4-5 minutes.
Add pasta, mixing well. Add cream, continue stirring. Add spinach last, stirring until wilted.
Serve with fresh grated Parmesan cheese.
Cafe Rio Rice
4 cups water
2 cups rice
4 tsp. chicken bouillon
4 tsp. minced garlic
1/2 bunch cilantro
1 can green chilies
3/4 tsp. salt
1 Tbsp. butter
1/2 onion
Blend cilantro, green chilies and onion together in a food processor. Bring water to a boil and add all ingredients. Cook for 20-30 minutes, until rice is done.
2 cups rice
4 tsp. chicken bouillon
4 tsp. minced garlic
1/2 bunch cilantro
1 can green chilies
3/4 tsp. salt
1 Tbsp. butter
1/2 onion
Blend cilantro, green chilies and onion together in a food processor. Bring water to a boil and add all ingredients. Cook for 20-30 minutes, until rice is done.
Cafe Rio Chicken
I love Cafe Rio! Especially their Shredded Chicken Salad. This recipe is a close match to the chicken that they use for their salads and burritos.
1 (16 oz.) bottle Kraft Zesty Italian Dressing
2 cans (14 oz.) chicken broth
1 Tbsp. chili powder
1 Tbsp. cumin
3 cloves minced garlic
5 lbs. chicken breast
Cook all together in a crock pot for 4 hours. Shred the meat and cook for an additional hour.
1 (16 oz.) bottle Kraft Zesty Italian Dressing
2 cans (14 oz.) chicken broth
1 Tbsp. chili powder
1 Tbsp. cumin
3 cloves minced garlic
5 lbs. chicken breast
Cook all together in a crock pot for 4 hours. Shred the meat and cook for an additional hour.
Elegant Pinwheel Roll-ups
I had these from our Bunco night at Katie's house. They were so yummy and she said she got them from Costco. So I went searching for a recipe and I think I found one that is pretty darn close. I still have yet to try out the recipe.
6 10-inch flour tortillas
8 oz. Philadelphia cream cheese, softened
2 Tbsp. raspberry jam
Ham, turkey or roast beef, thinly sliced deli-style
Swiss, cheddar or Monterrey jack cheese, thinly sliced
tomatoes (optional)
butter lettuce (optional)
Mix approximately 2 Tbsp. of raspberry jam with the softened cream cheese. Add more to taste.
Spread each flour tortilla with a generous covering of the cream cheese. Layer deli slices, tomatoes and lettuce onto the tortilla. Roll up each roll and wrap with saran wrap. Refrigerate for at least 2 - 3 hours to set cream cheese. Slice into 1 inch slices and serve.
Who's next in line?
I decided to start another blog with recipes that I find and others that I cook regularly, thinking that it would be nice to access them just about anywhere. My family has always had good cooks in the mix: my great grandparents, grandparents, and my mom...so who is next in line? I hope you don't think me...well, okay I am working on it. So with these recipes I hope that if you use them, that you enjoy them. Let me know if you do in the comments and if you have any good recipes you would like to share post them there as well. So what's cooking at the Love's? Check in every so often to find out...
Enjoy :o)
Enjoy :o)
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