I made this for dinner tonight and it really just hit the spot. It's fairly easy and really satisfying.
We're not mushroom people so I left those out, but as we started eating I mentioned that I thought it would be good with chopped broccoli and Aaron thought that would have been perfect. So if you don't do mushrooms, maybe try broccoli?
Also, you'll probably want to salt and pepper the chicken sauce part of it as it's cooking. I didn't think about it since the recipe didn't say to, and we ended up salting it at the table. Which is always kind of annoying.
Recipe here.
Also, if you're not reading My Kitchen Cafe, you might think about giving it a try. I swear every single one of her recipes sounds absolutely fabulous. None of them are too complicated. Just basic, every day type cooking.
Friday, October 30, 2009
Tuesday, October 27, 2009
Cherry Dump Cake
1 can cherry pie filling,
1 large can crushed pineapple,
one box yellow cake mix,
1 cube butter.
Grease a 9X13 pan, put cherry pie filling first, put pineapple next undrained, put dry cake mix over top of that and dot with butter on top. Bake at 350 for 1 hour. You can put nuts on top also before baking if you wish. It is so easy and great warm with vanilla ice cream.
1 large can crushed pineapple,
one box yellow cake mix,
1 cube butter.
Grease a 9X13 pan, put cherry pie filling first, put pineapple next undrained, put dry cake mix over top of that and dot with butter on top. Bake at 350 for 1 hour. You can put nuts on top also before baking if you wish. It is so easy and great warm with vanilla ice cream.
Pineapple Coconut Angel Food Cake
This is another recipe of Catherine Tackett's and is incredibly good!!!!
Using a box of Angel Food Cake- make as directed, except in place of the water add a can of crushed pineapple, juice and all! (DO NOT ADD THE WATER). Pour into a greased 9x13 pan, top with coconut and bake! Serve with ice cream! Try not to eat the entire pan yourself!
Using a box of Angel Food Cake- make as directed, except in place of the water add a can of crushed pineapple, juice and all! (DO NOT ADD THE WATER). Pour into a greased 9x13 pan, top with coconut and bake! Serve with ice cream! Try not to eat the entire pan yourself!
Blender Salsa
If you want a quick salsa, this is so easy and so yummy!
2 cans mexican stewed tomatoes (do not use store brands, it is not as good, use name brands)
1 can diced green chiles
1/4 cup cilantro
1 bunch green onions
1 tsp garlic salt
Mix in a blender!
2 cans mexican stewed tomatoes (do not use store brands, it is not as good, use name brands)
1 can diced green chiles
1/4 cup cilantro
1 bunch green onions
1 tsp garlic salt
Mix in a blender!
MARINATED FLANK STEAK
Ingredients:
2/3 cup olive or vegetable oil
1/4 cup lemon juice
2 tablespoons cider or red wine vinegar
1 tablespoon Worcestershire sauce
1 tablespoon soy sauce
1 tablespoon Dijon mustard
1 teaspoon dried basil
1/2 teaspoon dried oregano
1/4 teaspoon dried thyme
1 (1 1/2-pound) flank steak
In a large re-seal able plastic bag or shallow glass container, combine the first nine ingredients; mix well. Add steak and turn to coat. Seal or cover and refrigerate for 8 hours or overnight, turning occasionally. Drain and discard marinade. Grill, covered, over medium-hot heat for 6-10 minutes on each side or until meat reaches desired done-ness (for rare, a meat thermometer should read 140 degrees; medium, 160 degrees;
well-done, 170 degrees).
2/3 cup olive or vegetable oil
1/4 cup lemon juice
2 tablespoons cider or red wine vinegar
1 tablespoon Worcestershire sauce
1 tablespoon soy sauce
1 tablespoon Dijon mustard
1 teaspoon dried basil
1/2 teaspoon dried oregano
1/4 teaspoon dried thyme
1 (1 1/2-pound) flank steak
In a large re-seal able plastic bag or shallow glass container, combine the first nine ingredients; mix well. Add steak and turn to coat. Seal or cover and refrigerate for 8 hours or overnight, turning occasionally. Drain and discard marinade. Grill, covered, over medium-hot heat for 6-10 minutes on each side or until meat reaches desired done-ness (for rare, a meat thermometer should read 140 degrees; medium, 160 degrees;
well-done, 170 degrees).
Pork Loin Roast
Ingredients:
1 pork loin
Bread crumbs-Italian seasoned
Dijon mustard, small jar
Black pepper
Preheat oven to 450 F.
To a bowl, add Dijon mustard, 1 tablespoon of ground black pepper. Paint the loin with the mustard mix and then roll in seasoned breadcrumbs until it is completely covered. Place loin on a broiler rack and cook for 45 minutes. DO NOT BROIL. Bake on the lower rack of the oven. Slice and serve. This is excellent either hot or cold and reheats in the microwave very well.
1 pork loin
Bread crumbs-Italian seasoned
Dijon mustard, small jar
Black pepper
Preheat oven to 450 F.
To a bowl, add Dijon mustard, 1 tablespoon of ground black pepper. Paint the loin with the mustard mix and then roll in seasoned breadcrumbs until it is completely covered. Place loin on a broiler rack and cook for 45 minutes. DO NOT BROIL. Bake on the lower rack of the oven. Slice and serve. This is excellent either hot or cold and reheats in the microwave very well.
Baked Chicken Parmesan
BAKED CHICKEN PARMESAN
2 Tbsp Olive Oil
1 clove garlic, minced
1 cup dry bread crumbs
2/3 cup grated Parmesan cheese
1 tsp dried basil leaves
1/4 teaspoon black pepper
6 skinless, boneless chicken breast halves
Bake at 350 in a lightly greased 9 x 13 baking dish
Mix olive oil and garlic. In a separate bowl, mix bread crumbs,Parmesan cheese, basil, and pepper. Dip chicken breast in the oil mixture, then in the bread crumb mixture. Put in a lightly greased, 9X13 baking dish and top with any remaining bread crumbs. Bake 30 minutes or until chicken is not pink.
2 Tbsp Olive Oil
1 clove garlic, minced
1 cup dry bread crumbs
2/3 cup grated Parmesan cheese
1 tsp dried basil leaves
1/4 teaspoon black pepper
6 skinless, boneless chicken breast halves
Bake at 350 in a lightly greased 9 x 13 baking dish
Mix olive oil and garlic. In a separate bowl, mix bread crumbs,Parmesan cheese, basil, and pepper. Dip chicken breast in the oil mixture, then in the bread crumb mixture. Put in a lightly greased, 9X13 baking dish and top with any remaining bread crumbs. Bake 30 minutes or until chicken is not pink.
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