Sunday, February 28, 2010
1 1/2 lb boneless skinless chicken breast
Water, enough to cover chicken
2 Tbl bouillon paste (you can use cubes as a replacement)
2 cans great northern beans, drained
2 cans diced green chilies
1 onion, diced
1 jalapeno, diced
1 Tbl cumin
1 tsp salt
1 tsp black pepper
1/2 tsp chili powder
Place chicken and water into a large pot. Water should cover chicken by about 3-4 inches. Bring to simmer and add bouillon paste or cubes. Cook until chicken is completely done. Remove chicken from pot and dice. Add chicken back to pot. Add all other ingredients and cook until veggies are tender. Serve and garnish with cheese, sour cream, and sliced black olives.
Tuesday, February 23, 2010
4 boneless pork chops, trimmed
1 large can lite cherry pie filling (or apple!)
1 box Stove Top stuffing, pork or herb flavor
1/2 tsp salt
1/2 tsp black pepper
1/2 cup water
Grease crockpot with PAM. Lay pork chops in the bottom. Season with salt and pepper. Layer pie filling and top with stuffing. Evenly pour water over the stuffing. Cook on high 4-5 hours or low 6-7 hours.
Monday, February 15, 2010
The Awesome Dinner
Grilled Ribeye Steak with Onion-Blue Cheese Sauce
Crash Hot Potatoes
Steamed Green Beans
2 whole Ribeye Steaks
4 Tablespoons Butter
1 whole Very Large Yellow Onion, Sliced
1 cup Heavy Cream
½ cups Crumbled Blue Cheese
Salt and pepper both sides of the steaks. Grill until medium rare.
Saute onions in 4 tablespoons butter over high heat. Cook for 5 to 7 minutes, or until dark and caramelized. Reduce heat to simmer and pour in cream. Cook for 3 to 5 minutes, or until reduced by half. Stir in blue cheese until melted. Serve steaks on generous portion of sauce.
12 whole New Potatoes (or Other Small Round Potatoes)
3 Tablespoons Olive Oil
Kosher Salt To Taste
Black Pepper To Taste
Rosemary (or Other Herbs Of Choice) To Taste
Bring a pot of salted water to a boil. Add in as many potatoes as you wish to make and cook them until they are fork-tender.
On a sheet pan, generously drizzle olive oil. Place tender potatoes on the cookie sheet leaving plenty of room between each potato.
With a potato masher, gently press down each potato until it slightly mashes, rotate the potato masher 90 degrees and mash again. Brush the tops of each crushed potato generously with more olive oil.
Sprinkle potatoes with kosher salt, fresh ground black pepper and fresh chopped rosemary (or chives or thyme or whatever herb you have available.)
Bake in a 450 degree oven for 20-25 minutes until golden brown.
The best is yet to come....
½ cups Butter
1 cup Powdered Sugar
2 whole Eggs
2 whole Egg Yolks
6 Tablespoons Flour
2 cups Real Whipping Cream (seriously It's So Much Better!!!)
Spray 4 custard cups with Pam and place on cookie sheet.
Microwave chocolate and butter in large bowl on high for about 1 minute, until butter is melted. whisk until chocolate is also melted.
Stir in sugar until well blended. Whisk in eggs and egg yolks. Stir in flour.
Divide between cups.
Bake 13-14 minutes until sides are firm and center is soft. Let stand 1 minute.
Combine sugar and heavy cream and whip until stiff.
Invert cakes on dishes and top with whipped cream.
Thursday, February 11, 2010
1/3 pound Corned Beef, chopped
14 oz sauerkraut, 1 can
2 cup Reduced Fat Shredded Swiss Cheese
1/2 cup Reduced Fat Thousand Island Dressing
1/8 cup Prepared Horseradish
4 oz cream cheese (room temp)
Mix all ingredients and pour into pie plate or shallow baking dish. Bake at 325 degrees until bubbly.
Monday, February 8, 2010
1/2 medium onion(s)
28 oz Ore-Ida Potatoes O'Brien, thawed
2 cups fat-free chicken broth
1 can Campbell's 98% Fat-Free Cream Of Chicken Soup
4 slices Oscar Mayer Cooked Center-Cut Bacon, cooked and chopped
1/2 cups Reduced Fat Shredded Cheese Shredded Cheddar Cheese
2 cups 2% reduced fat milk
Lightly grease crockpot with PAM. Combine all ingredients in crockpot and stir well. Cover and cook on low for 6-7 hours or until heated through. Easy Peasy!
Saturday, February 6, 2010
4 boneless pork chops, trimmed
1 tsp black pepper
1 tsp garlic powder
2 oz blue cheese
2/3 cup light whipping cream
Grease a large skillet with PAM. Season the pork chops with black pepper and garlic powder. Fry the chops until no longer pink and the juices run clear. Turn occasionally to brown evenly.Remove chops to a plate and keep warm. Stir the whipping cream into the skillet, loosening any bits of meat stuck to the bottom. Stir in blue cheese. Cook, stirring constantly until sauce thickens, about 5 minutes. Pour sauce over warm pork chops
Monday, February 1, 2010
What better way to begin a meal than a glass of wine?
Grazie's serves yummy herbed bread and oil for dipping. Dip- munch- dip- munch. Yum.
My sister ordered a Turkey and Artichoke Panini.
Lightly grilled sourdough bread filled with smoked turkey, artichoke spread, tomatoes, lettuce and parmesan cheese.
I had Guiltless Chicken Tenders over spinach with a light sauce, fresh cream and a spiced style curry. We add sweet mixed peppers, mushrooms, green onions, broccoli and sauteed chicken. I also had them throw in a few shrimp! Yum! The curry is my favorite dish on the menu. Another great thing is that you can sub fresh spinach, bean sprouts, whole wheat fettuccine, red pepper fettuccine or rice noodles for the pasta.
Ron got the Curry Chicken Pasta. This is the same thing I got, but his was tossed with angel hair pasta and I stole the mushrooms. Sneaky.