Jan. 14, 2008 - From My Kitchen to Yours
Herbed Chicken Fettucine
1-2 t salt-free seasoning blend
1 t poultry seasoning
1 lb. boneless chicken breast, cut into 1 inch strips
2 T olive oil
4 T butter or margarine
2/3 cup water
2 T teriyaki sauce
2 T dry onion soup mix
1 envelope savory herb and garlic soup mix, divided (Lipton's)
8 oz uncooked fettucine
2 T grated Parmesan
1 T worchestershire sauce
Sprinkle seasoning blend and poultry seasoning over chicken. In a skillet, saute chicken in oil and 2 T butter for 5 minutes or until done. Add the water, teriyaki sauce, onion soup mix and 2 T herb and garlic soup mix. Bring to a boil, reduce heat and simmer 15 minutes. Cook fettucine, drain. Add to chicken mixture. Add cheese, worchestershire sauce and remaining herb and garlic soup mix-toss to coat.
Enjoy!!
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Dec. 17, 2007 - Recipe of the Week!! :)
This is really probably more of a "fall" recipe than a Christmas time one-but it's really good-so I thought I'd share anyway!!
Slow-Cooker Blueberry-Blackberry Cobbler
1 cup flour
3/4 cup sugar
1 t baking powder
1/4 t salt
1/4 t cinnamon
2 slightly beaten eggs
2 T cooking oil
2 T milk
1 1/2 cups fresh or frozen blueberries
1 1/2 cups fresh or frozen blackberries
3/4 cup sugar
1/2 cup water
1 t orange peel
Stir together first five ingredients. Combine eggs, oil and milk. Add to dry mixture. Stir just until moistened. Spread evenly in the bottom of slow-cooker. In a medium saucepan, combine berries, sugar, water and orange peel. Bring to a boil. Pour hot fruit over batter. Cover and cook on high for 2 -2 1/2 hours. Let stand 30 minutes before serving. Enjoy!!
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Dec. 10, 2007 - From My Kitchen to Yours
I've noticed that a lot of people participate in various "Menu Plan Mondays" -but I liked the idea one blogger had of sharing a recipe every week-so hopefully that will be my Monday post from now on!! :) Hope you enjoy the following:
Smoky Red Beans and Rice
1/2 lb. dried red beans 2 cloves garlic, minced
6 c water, divided 2 T parsley, chopped
3/4 c onion, chopped 1 bay leaf
1/2 c celery, chopped 1/2 t salt
1/2 c green pepper, chopped 1/2 t red pepper flakes
1/2 lb. smoked Polish sausages, cut into 1/2 inch pieces
hot cooked rice
Combine dried red beans and 3 cups water in a large saucepan. Bring to a boil; reduce heat and simmer 2 minutes. Remove from heat; cover and let stand one hour. Drain well. Return beans to saucepan. Add remaining 3 cups water, onion and the rest of ingredients-excluding sausage and rice. Bring to a boil; cover, reduce heat and simmer 2 hours or until beans are tender, stirring occasionally. Add sausage and simmer, uncovered an additional 30 minutes. Remove and discard bay leaf. Serve over hot cooked rice and with Country Corn Cakes. (below)
Country Corn Cakes
10 oz pkg. frozen corn, thawed 1 egg, lighly beaten
2 T onion, finely chopped 2 T butter of margarine, melted
2 T celery, finely chopped 1/4 t salt
2 oz jar diced pimiento, drained 1 3/4 c self-rising corn meal
1 1/2 c buttermilk 1/4 c vegetable oil, divided
Finelly chop 1/2 cup corn. Combine chopped corn and unchopped corn, onion, celery, pimiento, buttermilk, egg, butter and salt-stir well. Gradually add cornmeal, stirring just until moistened. Heat 2 T oil in a large skillet over medium-high heat. Pour 1/4 cup batter into skillet for each corn cake, cooking 3-4 cakes at a time. Cook 4-5 minutes on each side or until golden. Drain cakes onto paper towels. Repeat with remaining batter and adding oil to skillet, if needed. Cool.
