Archive for the ‘Cookware’ Category
Here is a Hot Buffalo Chicken Sandwiches that you can sink your teeth into with out missing a minute of the big Game or the (commercials)
Ingredients
4 pieces, 6 ounces each, boneless, skinless chicken breast
Salt and pepper
1 teaspoon sweet paprika
1 teaspoon chili powder
Table spoon extra-virgin olive oil
Sauce for chicken:
2 tablespoons butter
1/2 cup, 4 ounces, cayenne pepper sauce
Bib or leaf lettuce leaves
4 crusty rolls, split
2 cups sour cream
4 scallions, thinly sliced
1/2 pound blue cheese, crumbled
Small red onion, thinly sliced
8 ribs celery, cut into sticks
2 large carrots, peeled and cut into sticks
Directions
Heat a large nonstick skillet over medium high heat. Season chicken with salt, pepper, paprika and chili powder. Drizzle breast with a little extra virgin olive oil to coat. Pan grill chicken breasts 5 minutes on each side.
Heat a metal or oven safe glass bowl over low heat and melt butter in the bowl. Add hot sauce to the butter and combine. When the chicken breasts are done, remove from pan and add to the bowl and coat evenly with hot sauce mixture.
Place chicken breasts on bun bottoms and top with crisp lettuce. Combine sour cream, scallions and blue cheese and slather bun tops with blue cheese sour cream. Affix bun tops on sandwiches and serve with remaining sauce for dipping your veggies. Arrange Buffalo Chicken Sandwiches on dinner plates with red onion, celery and carrot sticks.
This is my family’s favorite recipe for Pot Roast of Beef. This simple and flavorful recipe takes a little time, but it is well worth It! Great on a cold, Winter day. Prepare everything the night before, so that all you have to do in the morning, is take the crock-pot out turn it on and when you get home from long and cold day your dinner is ready.
Ingredients
3 pounds boneless beef rump roast, brisket or shoulder
1/2 cup water or beef broth
2 medium potatoes, thinly sliced
2 large carrots, thinly sliced
1 onion, sliced
1 teaspoon salt
1/2 teaspoon ground black pepper
Directions
Put vegetables in bottom of stoneware.
Salt and pepper meat, then place in pot on top of vegetables.
Add liquid.
Cover and cook on LOW 10–12 hours (HIGH: 5–6 hours). Makes 12 to 14 servings.
What could be simpler than supping on a big, steaming bowl of soup in the middle of a cold winter day. A hearty soup — made with Squash and veggies, poultry, fish or dried beans — can be the main dish for your meal. Add some crackers or breadsticks on the side and perhaps fruit for dessert and you’re ready to eat!
Ingredients
4 tablespoons (1/2 stick) unsalted butter
1 onion, chopped
1 medium tomato, cored, seeded and diced
2 garlic cloves, minced
2 jalapeno chiles, stemmed, seeded and chopped
1 1/2 pounds winter squash, such as West Indian pumpkin, peeled and cut into 1/2 inch cubes
3 cups stock or water
1 teaspoon coarse salt
2 cups whole milk
1/4 cup grated Manchego cheese
Directions
Melt the butter in a large stockpot over moderate heat. Add the onion and saute until soft, about 5 minutes. Add the tomato, garlic, jalapeno and salt and cook 1 to 2 minutes longer. Add the squash and stock and simmer, covered, for about 20 minutes, or until the squash is falling apart and soup is thickened slightly. Puree soup with an immersion blender, or use a blender and return soup to a clean pan. Add the milk and heat gently. Stir in the cheese and adjust the seasonings.
Yeeeeeeeeeeeeeeeee-haw! This tasty dish combines the best of the West with a distinct ’south of the border’ flavor. I use good ol’ ground beef combined with tortillas, enchilada sauce, and green chilies. I then top it off with cream of chicken soup, mushroom soup, and two cheeses to give this enchilada recipe a rich sauciness.
Mexican Cowboy Casserole (Directions): Brown beef and onions; drain. Add enchilada sauce, chicken soup, mushroom soup, and green chilies. Heat through. Mix together the cheeses. Arrange 6 tortillas in the bottom of a casserole dish; add half of the meat mixture and half of the cheese mixture. Repeat. Bake at 350 for 40 minutes.
Ingredients
* 1 1/2 lb ground beef
* Chopped onion (as desired)
* 1 can enchilada sauce
* 1 can cream of chicken soup
* 1 can cream of mushroom soup
* 1 can chopped green chilies
* Cheddar cheese (as desired)
* Monterrey jack cheese (as desired)
* 12 tortillas
There’s just nothing more satisfying, filling, and delicious as my grandmother’s lasagna. Every Sunday evening, my family would gather around her dinner table and eagerly anticipate the first delicious bite!
Grandma’s secret was in the unique way she served this traditional meal. The skillet is where she prepared and served everything; and the result was delicious. My wife has continued this wonderful tradition and method of making lasagna; the rest of us sure do enjoy her efforts! What a tasty and simple recipe!
Tasty and Simple Skillet Lasagna (Directions): In a 12 inch skillet, cook and stir ground beef, onion and garlic until beef is no longer pink. Stir in noodles, spaghetti sauce and water, then bring to a boil. Reduce heat to low, cover and cook 15-20 minutes, or until noodles are tender and liquid is absorbed. Meanwhile, combine cheeses and drop by spoonfuls over beef mixture. Cover and simmer 5 minutes or until cheese is melted.
Ingredients
* 1 lb ground beef
* 1 cup chopped onion
* 1/2 tsp minced garlic
* 3 cups uncooked mini lasagna noodles
* 1 26 oz jar spaghetti sauce
* 1 1/2 cups water
* 1 cup low fat cottage cheese
* 1 cup mozzarella cheese
* 1/4 cup grated Parmesan cheese
I”m a PB fanatic…as far as I’m concerned a healthy “glop” of natural PB (or two, or threee, or…) makes anyting better. Peanut butter certainly makes this pound cake special. For you real PB lovers, add a peanut topping for a double nutty dose.
Peanut Butter Pound Cake (Directions): 1. Preheat oven to 325 degrees. Grease a 9×5x3 loaf pan. 2. Cream butter, peanut butter, and sugar together 3. Add vanilla and milk; beat well. 4. Add eggs one at a time. 5. Sift together the flour, cinnamon, and baking powder, and stir into batter. 6. Pour batter into prepared loaf pan. 7. In a ziplock bag, pour in the 1/4 cup peanuts, and roll with a rolling pin to crush. Add the rest of the topping ingredients and sake well. Sprinkle over top of cake and pat gently to press the topping slightly into the top of the batter. 8. Bake in preheated oven for 1 hour, or until cake tests as done. Cool in pan for 10 minutes before removing to cooling rack. Let cool completely serving.
Ingredients
* For Cake;
* 1/2 C. Butter (1 Stick), Softened
* 1/2 C. Creamy Style Peanut Butter
* 1 C. Sugar
* 1 Tsp Vanilla
* 1 Tbsp Milk
* 4 Eggs
* 2 C. All-Purpose Flour
* 1/2 Tsp Ground Cinnamon
* 1/4 Tsp Baking Powder
* For Topping:
* 1 Tsp Ground Cinnamon
* 1 Tbsp Sugar
* 1/4 C. Lightly Salted, Dry Roasted Peanuts, Crushed
These large grilled cilantro-flavored burgers contain hot pepper sauce & flakes. They’re “cooled” with mango slices and an avocado-cream cheese mixture.
Mango Burgers with Avocado Cream (Directions): Wipe grill with a vegetable oil and heat to medium. In a small mixing bowl, combine avocado and cream cheese. Stir until well blended, add lime juice and salt, then stir until blended. Cover surface with plastic wrap and chill until needed. In a large mixing bowl, combine all burger ingredients and blend well. Shape into 6 large round patties. Grill burgers over medium heat 10 to 15 minutes or until meat is no longer pink, turning once. When burgers are almost done, place buns flat side down on grill to toast until golden brown. Remove buns from grill; spread avocado cream on flat sides of buns. Place bun bottoms on 6 plates. Add mango slices, burgers, and bun tops; close sandwiches and serve.
Ingredients
* Avocado Cream:
* 1 avocado, peeled, pitted and chopped
* 4 ounces cream cheese, softened
* 2 teaspoons fresh lime juice
* 1/2 teaspoon salt
* Burger ingredients:
* 1 egg, slightly beaten
* 2 1/2 lbs ground beef
* 2 garlic cloves, minced
* 1/2 teaspoon dried red pepper flakes
* 1 teaspoon Tabasco sauce, or to taste
* 4 tablespoons (1/4 cup) chopped fresh cilantro
* 1 1/2 cups soft bread crumbs
* Salt and ground pepper to taste
* 2 mangos; peeled, cored, and sliced thinly
* 6 Kaiser or burger buns
This salad is a great side dish to accompany any Mediterranean style main dish. I serve it with lamb skewers cooked on the grill and it’s also great with a simple pasta dish like linguine with pesto sauce. I add cooked shrimp to make into a light main dish on hot summer days.
Mediterranean Dressing (Directions): In a microwave safe bowl combine dressing ingredients and mix well. In a large serving bowl toss together spinach, onions, crumbled bacon and crumbled cheese. Warm dressing in microwave on high for 30-40 seconds. Drizzle over salad and toss to coat. Serve immediately.
Ingredients
* Dressing:
* 1/4 cup olive oil
* 3 Tablespoons balsamic vingegar
* 2 teaspoons sugar
* 1 Tablespoon ketchup
* 1 Tablespoon soy sauce
* 1/2 teaspoon garlic salt
* 2 Tablespoons honey mustard
* Salad:
* 8 cups baby spinach
* 4 hard boiled eggs, peeled and sliced
* 1 medium red onion, peeled and thinly sliced
* 4 bacon strips, cooked, drained and crumbled
* 6 ounces gorgonzola cheese
* 1 cup water
* 2 tbsp brown sugar
* Onion powder to taste
* Garlic powder to taste
* Salt and pepper to taste
My husband and I developed this recipe several years ago after a trip to the Greek Islands. We have prepared it many times for guests and someone always asks for the recipe. The secret is the perfect combination of balsamic vinegar, feta cheese and Kalamata olives that give this easy-to-make crock-pot chicken a distinctive Mediterranean flair.
Athens Chicken With Greek Salsa (Directions): Combine first 3 ingredients in a large mixing bowl. Coat chicken in mixture and place chicken into a slow cooker. In a separate medium bowl, combine soup (undiluted) and wine. Pour over chicken in slow cooker. Cover and cook on low for 8 to 10 hours or on high for 3 to 4 hours. Meanwhile, combine remaining ingredients in a small bowl. Cover and refrigerate until chicken is completely cooked. Remove chicken from slow cooker and place on a warm serving platter. Spoon salsa over chicken and serve immediately.
Ingredients
* 2/3 cup flour
* 1 teaspoon salt
* 1/2 teaspoon dried oregano
* 6 chicken breasts, boneless & skinless
* 1 can (10 3/4 ounces) cream of chicken soup
* 1/2 cup white wine (water or chicken broth may be substituted)
* 1/2 cup tomato, chopped
* 1/2 cup cucumber, chopped
* 1 teaspoon balsamic vinegar
* 1/2 cup Kalamata olives, pitted & chopped
* 1/4 cup feta cheese, crumbled
Great cake and ice cream is a wonderful combination. Most folks have heard of apple pie ala mode but my favorite cake/ice cream combo is Pineapple Upside Down a la Mode, Perfect for any holiday part, this dessert is quite simple to make; you simply create the tasty caramelized pineapples and the rest of the work (if you can even call it “work”) is a breeze.
Pineapple Upside Down a la Mode (Directions): In a saute pan melt butter over medium heat. Add half of the brown sugar to the pan; add the slices of pineapple on top of the butter and brown sugar. Add the remaining brown sugar on top of the pineapple slices and saute 2-3 minutes on each side of the pineapple slices then set aside. Slice the pound cake, place on serving plates, add 1-2 scoops of ice cream on top of the pound cake slice and top with a sauted pineapple slice.
Ingredients
* 1 packaged pound cake
* Vanilla ice cream
* 1 can sliced pineapple
* 1/2 cup dark brown sugar
* 2 tablespoons butter