Archive for Dinner
{ August 26, 2009 @ 1:26 pm }
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{ Dinner, easy, Entree, pasta, Salad }
{ Tags: basil, blueberries, celery, chicken, parmesan cheese, pasta, pepper } · { }
Blueberry Chicken Pasta Salad
3 cups spiral pasta – and pasta that you like really.
1 cup of pea pod, cut in half and trim
2 cups of cooked chicken pieces
1 cup sliced celery
1 brimming cup of blueberries
½ cup of finely chopped red pepper
¼ cup finely chopped red onion
¼ cup of red wine vinegar
2/3 tbsp chopped fresh basil
1 cup red wine vinegar dressing
½ cup freshly grated Parmesan cheese
Cook pasta according to your own preferences or to the directions on the packet. Just before the pasta is ready add all the rest of the ingredients except for the Parmesan cheese and the dressing.
Take off heat when pasta is cooked and drain. Add the Parmesan and the dressing and mix well.
This can be eaten as it is hot or refrigerate and eat later cold. I like to use this as a packed lunch when I go out walking and it is delicious cold – though I do find that it sometimes needs a little more cheese and dressing the next day.
{ August 26, 2009 @ 1:02 pm }
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{ Casserole, Dinner, Entree, pasta }
{ Tags: cheddar cheese, corn, garlic, macaroni, ricotta chees, saltine crackers } · { }
Corny Macaroni & Cheese
1 1/2 cup ricotta cheese
1 cup milk
1 (8 3/4-ounce) whole kernal corn, drained
1 1/2 cup shredded cheddar cheese, (6 ounces), divided
1 teaspoon garlic powder
2 cups tricolor macaroni twists, cooked and drained
10 saltine crackers, any variety, coarsely crushed
1. Mix ricotta, milk, corn, 1 cup cheddar cheese and garlic powder in large bowl; stir in macaroni. Spoon into greased 8x8x2-inch baking dish. Bake at 350 degrees F for 30 minutes.
2. Toss cracker crumbs with remaining 1/2 cup cheese in a small bowl; sprinkle over macaroni mixture. Return to oven; bake 15 minutes or until browned and set.
{ August 26, 2009 @ 12:45 pm }
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{ Casserole, Dinner, easy, Entree }
{ Tags: cheese, chicken, easy, onion, rice, Salad, Soup } · { }
Mystery Chicken
[cuz it never comes out the same way twice]
From a friend’s husband.How I’d like a husband that cooks-Sigh!
any type boned chicken pieces
cream soup [chicky/m'room/celery/whatever] mixed with sliced m’rooms,sliced black olives,chopped Ortega chili’s (drained),grated cheese & chopped onions (opt)
seasonings to taste
Pour over chicken in a baking dish.
375 dgrs,45 mins
Serve over noodles or rice with a green salad & crunchy rolls.
{ August 26, 2009 @ 12:41 pm }
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{ Dinner, easy, Entree }
{ Tags: carrots, chicken, easy, green beans, peas, rice, tortillas } · { }
Oriental Chicken Wraps
8 (7 to 8 inch) flour tortillas
1 can (14-1/2 oz.) french style green beans
1 can (14-1/2 oz.) peas and carrots
2 cups hot cooked rice
1 cup cooked chicken strips
2 greens onions, thinly sliced
1/4 cup bottled peanut sauce, sweet and sour sauce or stir-fry sauce
1. Wrap tortillas in foil. Heat in 350 F oven, 10 minutes or until warm (or on a camal)
2. Meanwhile, heat undrained vegetables in a medium saucepan; drain. Stir in rice, chicken and onions.
3. Spread one side of each warm tortilla with sauce. Fold in half, roll up in cone shape and fill with vegetable mixture. Serve with additional sauce, if desired.
{ August 26, 2009 @ 12:38 pm }
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{ Dinner, easy, Entree, pasta }
{ Tags: broccoli, chicken, parmesan, pasta, rigatoni, sausage } · { }
Pasta with Chicken Sausage and Broccoli
12 ounces rigatoni (about 4 1/2 cups)
1 tbl olive oil
1 onion, sliced
6 ounces fully cooked chicken sausage links, sliced
1 small head broccoli, cut into florets and stems sliced
1/2 cup grated parmesan
*Cook the pasta according to the package directions
*Meanwhile, heat the oil in a large skillet over medium-high heat. Cook the onion, stirrring often, for 3 minutes. Add the sausage and cook, stirring, until browned, 2-3 minutes. Add the broccoli and 1 1/4 cup of water and simmer, covered, until the broccoli is tender, 5-6 minutes.
*Toss the pasta with the sausage mixture and any remaining liquid and the parmesan.
{ August 26, 2009 @ 12:17 pm }
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{ Dinner, easy, Lunch, Sandwich }
{ Tags: bacon, basil, garlic, lettuce, plum, Sandwich } · { }
Bacon, Lettuce and Plum Sandwiches
1 garlic clove, minced
1 pinch kosher salt
2 tablespoons mayonnaise
1 tablespoon fresh basil, chopped
1 teaspoon fresh thyme leaves
1 teaspoon fresh sage, chopped
Lemon juice, to taste
4 slices white bread
6 small or 3 large plums, pitted and sliced
6 bacon slices, cooked
Lettuce leaves.
1. On cutting board using the flat of a knife, or with a mortar and pestle, mash together garlic with salt until a paste forms. In a small bowl, mix garlic paste with mayonnaise. Stir in the basil, thyme, sage and lemon juice.
2. Toast bread, then immediately spread all 4 slices with herb mayonnaise. Divide plums between 2 slices of bread and cover plums with bacon, breaking bacon slices in half if necessary.
Top with lettuce leaves and remaining bread. Cut in half and serve immediately.
{ August 11, 2009 @ 11:42 pm }
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{ Dinner, easy, Salad }
{ Tags: basil, green olives, Italian, mozzarella, Salad, tomato } · { }
Panzanella Salad
INGREDIENTS
6 cups day old Italian bread, torn into bite-size pieces
1/3 cup olive oil
salt and pepper to taste
3 cloves garlic, minced
1/4 cup olive oil
2 tablespoons balsamic vinegar
4 medium ripe tomatoes, cut into wedges
3/4 cup sliced red onion
10 basil leaves, shredded
1/2 cup pitted and halved green olives
1 cup fresh mozzarella, cut into bite-size pieces
DIRECTIONS
Preheat oven to 400 degrees F (200 degrees C).
In a large bowl, toss bread with 1/3 cup olive oil, salt, pepper, and garlic. Lay bread on a baking sheet, and toast in the preheated oven until golden, about 5 to 10 minutes; allow to cool slightly.
While the bread is in the oven, whisk together 1/4 cup of olive oil and balsamic vinegar. Gently toss together the bread, tomatoes, onion, basil, olives, and mozzarella cheese. Toss with the vinaigrette and let stand for 20 minutes before serving.
{ August 3, 2009 @ 11:52 pm }
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{ Casserole, Dinner, easy, Entree, pasta }
{ Tags: cheddar, cheese, corn, easy, pasta, ricotta } · { }
Corny Macaroni & Cheese
1 1/2 cup ricotta cheese
1 cup milk
1 (8 3/4-ounce) whole kernal corn, drained
1 1/2 cup shredded cheddar chees, (6 ounces), divided
1 teaspoon garlic powder
2 cups tricolor macaroni twists, cooked and drained
10 saltine crackers, any variety, coarsely crushed
1. Mix ricotta, milk, corn, 1 cup cheddar cheese and garlic powder in large bowl; stir in macaroni. Spoon into greased 8x8x2-inch baking dish. Bake at 350 degrees F for 30 minutes.
2. Toss cracker crumbs with remaining 1/2 cup cheese in a small bowl; sprinkle over macaroni mixture. Return to oven; bake 15 minutes or until browned and set.
{ June 25, 2009 @ 5:55 am }
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{ Casserole, Dinner, easy, Entree, pasta, Side Dish }
{ Tags: bake, cheddar, cheese, Dinner, easy, noodles } · { }
3 Cheese Mac and Cheese Bake
(Made this over the weekend, thick and cheesy!)
1 box of elbows (cooked and drained)
1 cup Sharp Yellow Cheddar (shredded)
1 cup Gruyere Cheese (shredded)
1 can of Campbell’s Condensed Cheddar Cheese Soup
1/2 cup of milk
2 eggs (beaten)
dashes of each: salt, pepper, mustard powder, cayenne pepper, nutmeg & paprika.
For topping:
1/2 cup of breadcrumbs
1/2 stick of butter
-Put cooked elbows in a casserole dish.
-Combine all remaining ingredients (except topping) in a bowl and mix throughly.
-Pour mixture over elbows in casserole dish.
-Mix to combine all ingredients.
-Top with breadcrumbs and pinches of butter.
-Bake for 30 minutes at 350 degrees or until top is browned and cheese is melted.
{ June 25, 2009 @ 5:53 am }
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{ Dinner, easy, Side Dish }
{ Tags: almonds, green beans, healthy, tomatoes } · { }
Green Beans with Toasted Almonds
(great with fish)
1 1/2 lbs. Fresh green beans (ends trimmed and then cut in half)
1/4 cup of Sliced almonds (found in baker’s aisle)
2 cloves of garlic (chopped/minced)
2 plum or roma tomatoes (diced)
3 tablespoons of olive oil
Salt and pepper to taste
1/4 cup of water
-In a frying pan, sautee almonds in olive oil until browned but not burned.
-Add garlic cloves, tomatoes, green beans and water.
-Lower heat and continue to steam cook on low-medium heat for about 10 minutes.
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