Linguine With Zucchini and Garlic

Ingredients:

2 pounds zucchini (about 6 medium)

3 Tbs olive oil

2 Tbs finely minced garlic

1/2 tsp crushed red pepper flakes

* Kosher salt

12 to 14 ounces long pasta, such as linguine or spaghetti

1/2 cup grated parmesan cheese, preferably Parmigiano-Reggiano

1/2 cup crumbled feta cheese

1/4 cup chopped basil plus some sprigs for garnish

Directions:

Set a large pot of water over high heat. Once it comes to a boil, cover and lower heat so water remains at a simmer.

Rinse and dry zucchini, then trim and discard ends. Cut zucchini in half, crosswise. Shred each half lengthwise using the largest holes of a hand grater, but stoppin and turning zucchini when you reachthe sedy core. Shred until you have 4 cups. Save zucchini cores for another use ( dice and add to a summer vegetable soup.) Blot shredded zucchini as dry as possible with paper towels.

Heat oil in a large, heavy skillet over medium heat. When skillet is hot add garlic and pepper flakes, and saute only a minute or less until garlic starts to take on color. If garlic starts to color immediately, remove pan from heat for a few seconds.

Add zucchini and cook and stir until softened but still bright green, 5 to 6 minutes. Taste and seasoonwith salt. Set aside in pan. Add linguine and 1 1/2 Tbs kosher salt. Cook until pasta is al dente, according to package directions. Drain pasta and return to pot in whichit was cooked. Stir in parmesan and feta (parmesan will melt completely, but feta might not).

Add cooked zucchini mixture to pasta, and using two forks, toss to blend. Stir in basil, then season with salt as needed. Serve mounded in 4 shallow bowls and garnish each serving with a basil sprig. Or use as a side dish and mound in a shallow serving bowl with a bouquet of basil in the center. Makes 4 light main-courses, or 6 side-dish servings. A fantastic addition to your Summer menus! Enjoy!!

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Cheesy Potato Bake

This yummy dish is a real crowd pleaser. It makes ahead well, and is great for the freezer!

Ingredients:

1 large bag frozen hash bown potatoes

1/4 c margarine

1 pint sour cream

1/2 c chopped onion

1 can cream of chicken soup

2 c grated Cheddar cheese

2 Tbs melted butter

1 cup crushed corn flakes

Directions:

Melt margarine; add soup, sour cream, cheese, and onions. Stir into potatoes. Salt to taste.  Put in ungreased 9X13 inch pan. Top with   the mixure of 2 Tbs melted butter and crushed corn flakes.Bake 1 hour at 350 degrees F. Freezes well. If I am freezing this for my husband and myself, I freeze it in plastic containers with two servings each. nice quick side dishes in a flash!

Crispy Ginger-Lime Chicken Thighs

Posted On March 15, 2009

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some of my favorite recipes come from the food sections of local newspapers. Here is a real family pleaser from a past Oregonian.

Ingredients:

1 Tbs finely grated peeled fresh ginger

1 Tbs fresh lime juice

2 tsp curry powder

4 green onions, minced

coarse salt and freshly ground pepper

8 bone-in skin-on chicken thighs

Directions:

1. Preheat broiler with rack 4 inches from heat. Line a rimmed baking sheet, about 17X12X1 inch, with foil; set aside.

2.In a small bowl, combine ginger, lime juice, curry powder, green onions, 1 tsp salt, and 1/4 tsp pepper.

3. Arrange chicken on prepared baking sheet. Season with salt and pepper. gently loosen skin from each thigh. Rub ginger mixture under skin.

4. Turn thighs, skin side down on baking sheet. Broil 5 minutes. Flip thighs, skin side up, and continue to broil until skin is crisp and an instant read thermometer inserted into the thickest part of the the thigh(avoid the bone!) registers 165 degrees F., about 6 to 8 minutes more. Serve chicken with pan juices. Great with wild rice and fresh asparagus. serves 4.

Argentinian Bife A La Criolla (Boneless Beef Roast with Vegetables)

Here is a wonderful meal my son-in-law from Argentina prepared for us recently. The flavors were wonderful, and the meat was tender!

About a 3 pound boneless top sirloin roast, sliced by the butcher.

2 tsp virgin olive oil in a large heavy skillet, with a tight sealing lid.

1 large green sweet pepper

1 large red sweet pepper

1 large sweet white onion

1 tsp salt

1 tsp dried Italian season blend

Directions:

Remove seeds from peppers. Cut in half, and slice pepper into thin slices

Remove outer skin from onion, cut off top, cut onion in half, top to bottom. Thinly slice

Get skillet warm. Coat bottom of pan with olive oil. Add onions. saute, until onions translucent and soft. Add peppers into skillet, continue cooking, until they are coated with the oil and are just beginning the get soft. Lay the meat over the vegetables in over-lapping pattern.  Sprinkle with salt, and  Italian season. Turn heat down to low, and cover with lid. Let sit about 5  minutes. The juices from the meat will begin mixing with the vegetables, and start to cook. Remove the lid, and begin turning and mixing the meat and vegetables. The meat will slowly brown, and the flavors will continue blending together. in about thirty minutes of cooking and occassionally stirring the meal will be ready.This will easily serve 8.

As an after thought, if you enjoy sweet potatoes. I will fix up about four three in the microwave. peel, and slice into about 1/2 inch slices, drizzle with some maple syrup, add about a Tbs of butter, and sprinkle with some nutmeg. Cover, and set microwave on 10 about 4 minutes.

I also take about 1/2 a cup of the juice from the meat pan,, and add about 1/2 cup of water. in a small sauce pan Iwhisk in a tablespoon of flour then thicken in over medium heat. If it is too thick, I simply add a bit more water. Instead of the sweet potatoes, my son loves mashed potatoes to be served with this dish, along with a salad. Either way it is WONDERFUL!!!!! EnjoySergio making Bife A La CriollaBife A La Criolla

Sizzling Shrimp Over Spaghetti Noodles

This recipe was created after a stop at the Macaroni Grill Restaurant. It took me a while to master it, but when I did, it became a favorite. PS, I had originally used penne noodles, but the restaurant dropped me a note and told me that spaghetti noodles work better, because they hold the flavor of the sauce better. I tried it, and it does! Hope you see the difference! Colleen

1 pound of spaghetti noodles prepared according to box instructions

4 Tbs butter

1 onion cut into wedges

1 yellow pepper seeded, and cut into strips

1 red sweet pepper seeded and cut into strips

1/2 green bell pepper seed and cut into strips.

2 cloves fresh garlic, finely chopped

1 1/2 to 2 pounds peeled and de-veined jumbo shrimp

1/4 cup terriyaki sauce

salt and fresh ground

Directions:

In a large skillet over medium high heat, melt butter, place onions and garlic in pan. Saute’ until onions are translucent and starting to carmalyze. Add peppers and terriyaki sauce. stir until becoming tender. Add shrimp. continue sauteing until shrimp pink, and well cooked. Add small amount of water and shrimp in pan will begin to sizzle. Place noodles on plate, top with shimp mix, and enjoy!Sizzeling Shrimp

Pockets of Love

Posted On December 16, 2008

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dsc00102Ingredients:

4 large  boneless chicken breasts, or 6 boneless thighs

2 cans of Campbell’s concentrated chicken broth

4 cups water

2 packages of Pillsbury Crescent Dinner Rolls

2  8 ounce packages of Philadelphia Cream Cheese

2 cups grated yellow cheese

4 Tbs melted butter

1 tsp salt

1/2 chopped oinions

1/2 cup finely chopped celery

1 grated lemon peel

Directions:

In a medium saucepan melt butter. Saute celery until soft, and onions are translucent. Set aside. I Large saucepan add chicken broth and water. Add chicken pieces and cook until well done. Remove parts from the broth. Shred chicken. Blend together Cream cheese, sauted onion and celery, and  salt. Roll out crecent rolls, press and flatten out.  Add chicken mix into center of triangle. pull corner together, and twist ends into knots. Butter top of Pocket of Love with butter, and sprinkle with graten lemon peel.  Place on ungreased cookie sheet, four inches apart. Bake in preheated oven, 375 degrees for 12 to 15 minutes. Serve warm, and enjoy! makes16 pockets of love

Personal Pies In A Jar

Posted On November 10, 2008

Filed under Desserts and Snacks, Dinner

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I found this article in our local paper about a way you make what they called Personal pies. What was unique about them was they were done up in half pint, wide mouthed mason jars, and could be stored in the freezer, with the lids on.. These are nifty little treats to take to a single friend, or to give as a thank you for a thoughtful gesture.
The pies were mostly fruit, since it was Summer time when I found this recipe, but I have tried it with pumpkin, and meat as well and find it just as yummy. These are great in a lunch box. Open the lid, and enjoy! Yipee!! check out notmartha.org, and lloydandlauren.com, The Oregonian mentioned them in their article.  Personal Pie In A Jar:
You can make six  ½ pint wide mouthed jar pies with one large double crust. Roll your crust out to two 13 inch circles. Find a bowl with about a 61/2 inch diameter at the top.  Each 13 inch crust will give you two bottom crusts, for your personal pie.  Using the rim of the lid from one of your jars, cut the top crust. Then, gingerly picking them up with your finger, fan style, carefully fit them into your jar, press the dough in place.

Fruit Filling:
4 ½ cups berries, or peeled diced fruit, such as apples
½ cup granulated sugar, plus more for sprinkling on pies(optional)
2 Tbs all-purpose flour
Dash of cinnamon
1 Tbs butter
Milk or cream(optional)
Directions:test1
In a large bowl mix together the fruit, sugar, flour, cinnamon. Spoon about 3/4 cup filling into each jar pie, Dot each with a little butter and place the small top crust on.(Be sure to fit the top crust inside the jar, so you can put the lid on.) Gently press the edges of the top and sides together Place the lids and rings on each jar and refrigerate or freeze until ready to bake.
To bake from refrigerator, preheat oven to 400 degrees. Remove lids, and rings. Place pies on a parchment lined baking sheet. . If you like, brush tops with milk or cream, and sprinkle with sugar. Bake for 50 minutes, or until the crust is golden brown and the filling is bubbly. Check halfway through to make sure the edges of the crust aren’t browning too much. If they are, spray the rings with nonstick cooking spray, and gently set on top to shield the crusts from heat.
To bake from frozen, follow the same instructions, but preheat oven to 375 degrees and bake about 1 hour and 10 minutes.
** If you want to make a meat pie filling, find a filling you really like, ,remember to add about 3/4 cup to each personal pie YUMMY!!!

Lemon Chicken Lasagna

Posted On November 2, 2008

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Lemon Chicken Lasagna  (2-07)

Source: Better Homes and Gardens

Nonstick cooking spray
1 16-oz. jar roasted garlic alfredo sauce

1 Tbsp. drained capers

6 no-boil lasagna noodles

1/2 of a 15-oz. container ricotta cheese

6 oz. fontina cheese or mozarella shredded (1 1/2 cups)

1-1/2 tsp. finely shredded lemon peel

1/4 cup finely shredded Parmesan cheese

1 9-oz. pkg. refrigerated or frozen cooked chicken breast strips (thawed, if frozen)

Prep: 20 minutes Bake: 40 minutes

Directions

1. Preheat oven to 350 degrees F. Lightly coat a 2-quart square baking dish with cooking spray; set aside. In a saucepan combine alfredo sauce and capers. Bring to boiling over medium heat, stirring occasionally. Spoon 1/3 cup of sauce mixture into prepared dish. Top with 2 lasagna noodles. In a bowl stir together ricotta, 1 cup of the fontina cheese, and 1 teaspoon of the lemon peel. Spoon half the cheese mixture over noodles. Sprinkle with 2 tablespoons Parmesan. Top with half the chicken. Spoon half the remaining sauce over chicken layer.
2. Top with 2 more noodles, remaining ricotta mixture, and remaining chicken. Add 2 more noodles, remaining sauce, and sprinkle with remaining fontina and Parmesan.

3. Co

Chicken Taco Cornbread Pie

Posted On November 2, 2008

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Epicurious March 27, 2006

Ingredients
1 Tbsp. oil

1 ½  lb. boneless skinless chicken breasts, chopped

1 medium onion, chopped

1 pkg. Chicken Taco Seasoning Mix

3/4 cup water

1  cup Shredded Cheddar Cheese

1  pkg. (8-1/2 oz.) corn muffin mix

Preparation
PREHEAT oven to 400°F. Heat oil in large skillet on medium-high heat. Add chicken; cook and stir until cooked through. Drain. Add green pepper, seasoning mix and water. Bring to boil. Reduce heat to medium-low; simmer 10 minutes, stirring occasionally.

SPOON chicken mixture into 9-inch pie plate; sprinkle with cheese. Prepare muffin mix as directed on package; spoon over cheese, completely covering cheese layer.

BAKE 20 minutes or until golden brown. Let stand 5 minutes before serving.

This is a quick dish to prepare and bake. Pre bake the chicken breast to save time, and chop the onions ahead of time as well.
* Tip for serving- place a plate upside down on pie tin after baking, turn pie over so that the cornbread is the bottom of the pie. Sprinkle with cheese and enjoy!

Quick Chicken Parmesan

Posted On October 16, 2008

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Provided by Campbell’s Kitchen
☆☆☆☆☆

* Prep:
* Cook: 15 mins
* Ready in: 15 mins

* Serves: Update

Ingredients

* 2 cups Prego® Traditional Italian Sauce
* 4 fully cooked breaded chicken cutlets
* 4 thin slices cooked ham
* 1 cup shredded mozzarella cheese (4 oz.)
* 2 tbsp. grated Parmesan cheese

Cooking Instructions

1. Spread 1 cup of the pasta sauce in a 12 x 8 x 2-inch shallow baking dish.

2. Place the chicken cutlets over the sauce. Spoon 1/4 cup of the remaining pasta sauce down the center of each cutlet. Top each with 1 slice ham and 1/4 cup mozzarella cheese. Sprinkle with the Parmesan cheese.

3. Bake at 425°F. for 10 min. or until the cheese melts and the sauce is hot and bubbly.

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