If you love authentic-style Mexican food, this is for you. I tried this the other night, and it's fabulous. Get a pork tenderloin or Boston Butt. Cook it in the crock pot with a packet of taco seasoning, some cilantro and a can of rotel tomatoes.
Take it out and pull the pork. Saute the pork in olive oil, salt and pepper ( and maybe a couple spoonfuls of the juice from the crock pot), until slightly crispy on the outside of the pork pieces. Spoon into soft taco shells.
Top with fresh guacamole, lime (THIS is important- great taste!), and diced cilantro and onions. You can also add fresh salsa and shredded pepper jack cheese if you want.
Tuesday, May 4, 2010
Friday, April 9, 2010
Bourbon Chicken
Source: You're Gonna Bake It After All, originally from RecipeZaar
Ingredients:
2 large boneless, skinless chicken breasts, cut into bite-size pieces Olive Oil Cooking Spray (or 1 tbsp. olive oil)
1 garlic clove, minced
1/4 teaspoon dried ground ginger
1/4 tsp. ground cayenne pepper
1/4 cup apple juice
1/3 cup light brown sugar
2 Tablespoons ketchup
1 Tablespoon cider vinegar
1/3 cup reduce sodium soy sauce
1 Tablespooon cornstarch/1 Tablespoon water (optional)
Directions:
Spray a large skillet with olive oil cooking spray (or use the 1 tbsp. olive oil). Add chicken and cook over medium heat until lightly browned. Remove chicken from skillet.
Add remaining ingredients, heating over medium heat until well mixed and dissolved.
Add chicken and bring to a hard boil.
Reduce heat and simmer for 20 minutes, or until chicken is cooked through.
If you prefer a thicker sauce, combine 1 tbsp. water and 1 tbsp. cornstarch in a separate bowl and add a little at at time to reach desired consistency.
Serve over hot rice, if desired.
-Jen
Ingredients:
2 large boneless, skinless chicken breasts, cut into bite-size pieces Olive Oil Cooking Spray (or 1 tbsp. olive oil)
1 garlic clove, minced
1/4 teaspoon dried ground ginger
1/4 tsp. ground cayenne pepper
1/4 cup apple juice
1/3 cup light brown sugar
2 Tablespoons ketchup
1 Tablespoon cider vinegar
1/3 cup reduce sodium soy sauce
1 Tablespooon cornstarch/1 Tablespoon water (optional)
Directions:
Spray a large skillet with olive oil cooking spray (or use the 1 tbsp. olive oil). Add chicken and cook over medium heat until lightly browned. Remove chicken from skillet.
Add remaining ingredients, heating over medium heat until well mixed and dissolved.
Add chicken and bring to a hard boil.
Reduce heat and simmer for 20 minutes, or until chicken is cooked through.
If you prefer a thicker sauce, combine 1 tbsp. water and 1 tbsp. cornstarch in a separate bowl and add a little at at time to reach desired consistency.
Serve over hot rice, if desired.
-Jen
Slow Cooker BBQ Chicken
- 4-6 boneless skinless chicken breasts
- 1 bottle barbeque sauce
- 1/2 cup italian dressing
- 2 tbsp worcester sauce
- 2 cloves garlic
- Combine all ingredients in slow cooker.
- Cook on high 4-6 hours or low 6-8 hours.
-moonwhine
- 1 bottle barbeque sauce
- 1/2 cup italian dressing
- 2 tbsp worcester sauce
- 2 cloves garlic
- Combine all ingredients in slow cooker.
- Cook on high 4-6 hours or low 6-8 hours.
-moonwhine
Buffalo Chicken Wing Dip (aka Crack Dip)
- 8 oz (1 package) cream cheese, softened
- 1/2 cup blue cheese dressing
- 1/2 cup Frank's hot sauce (do not substitute!!)
- 1/2 cup crumbled blue cheese
- 2 cups shredded cooked chicken (or canned chicken)
- 1 celery stalk, diced
- Combine all ingredients in microwave safe bowl, reserving some blue cheese crumbles for topping
- Microwave on High, 5 minutes
- Stir and top with reserved blue cheese crumbles
- Serve with tortilla chips, carrots and celery
-moonwhine
- 1/2 cup blue cheese dressing
- 1/2 cup Frank's hot sauce (do not substitute!!)
- 1/2 cup crumbled blue cheese
- 2 cups shredded cooked chicken (or canned chicken)
- 1 celery stalk, diced
- Combine all ingredients in microwave safe bowl, reserving some blue cheese crumbles for topping
- Microwave on High, 5 minutes
- Stir and top with reserved blue cheese crumbles
- Serve with tortilla chips, carrots and celery
-moonwhine
Roasted Butternut Squash
- Butternut squash, cubed (can leave skin on if desired, it's where all the nutrients are!)
- Honey
- Cinnamon
- Nutmeg
- Preheat oven to 350.
- Toss all ingredients together.
- Place in baking pan
- Bake for 35-40 minutes
-moonwhine
- Honey
- Cinnamon
- Nutmeg
- Preheat oven to 350.
- Toss all ingredients together.
- Place in baking pan
- Bake for 35-40 minutes
-moonwhine
Labels:
vegetable
Easiest Pork Chops Ever
- 4-6 pork chops
- Roasted red pepper dressing
- Trader Joe's Oh My Omega Trek Mix (or any trail mix with assorted nuts, cherries and/or cranberries)
- Crumbled goat cheese
- Preheat oven to 350.
- If desired, sear pork chops to lock in juicyness
- Place pork chops in baking pan
- Cover with desired amount of red pepper dressing
- Top with desired amount of trail mix and goat cheese
- Bake for 35-40 minutes
-moonwhine
- Roasted red pepper dressing
- Trader Joe's Oh My Omega Trek Mix (or any trail mix with assorted nuts, cherries and/or cranberries)
- Crumbled goat cheese
- Preheat oven to 350.
- If desired, sear pork chops to lock in juicyness
- Place pork chops in baking pan
- Cover with desired amount of red pepper dressing
- Top with desired amount of trail mix and goat cheese
- Bake for 35-40 minutes
-moonwhine
Labels:
pork
Mexican Rice Casserole
Mexican Rice Casserole
Serves 6
1/3 c. olive oil
1 c. chopped onions
1/2 red pepper, chopped
1/2 green pepper, chopped
1/2 t. minced garlic
1 c. long grain rice
1 1/2 c. chicken broth
1 c. peeled seeded and chopped roma tomatoes
1 t. salt
1 pkg taco seasoning
1 lb ground turkey, browned
Chopped cilantro and green onions
Heat oil in large saucepan on medium heat. Add onions and peppers. Cook, stirring until soft about 4 min. Add garlic and cook for 1 minute. Add rice and cook, stirring, until opaque and nutty in aroma - 2 to 3 minutes. Add turkey, chicken broth, tomatoes, salt and taco seasoning. Bring to boil, cover with tight fitting lid. Cook for 15 minutes or until rice is tender. Top with chopped cilantro and green onions.
-Danielle
Serves 6
1/3 c. olive oil
1 c. chopped onions
1/2 red pepper, chopped
1/2 green pepper, chopped
1/2 t. minced garlic
1 c. long grain rice
1 1/2 c. chicken broth
1 c. peeled seeded and chopped roma tomatoes
1 t. salt
1 pkg taco seasoning
1 lb ground turkey, browned
Chopped cilantro and green onions
Heat oil in large saucepan on medium heat. Add onions and peppers. Cook, stirring until soft about 4 min. Add garlic and cook for 1 minute. Add rice and cook, stirring, until opaque and nutty in aroma - 2 to 3 minutes. Add turkey, chicken broth, tomatoes, salt and taco seasoning. Bring to boil, cover with tight fitting lid. Cook for 15 minutes or until rice is tender. Top with chopped cilantro and green onions.
-Danielle
Cornmeal Crusted Fish Rolls with Spicy Slaw
Cornmeal Crusted Fish Rolls with Spicy Slaw
Serves 4
1 1/2 lbs fish fillets (I used tillapia, but you can use any kind)
1/4 c. cornmeal
2 t. cajun seasoning
1/4 c. oil
1/2 bag coleslaw mix
1/2 c. Asian or Italian dressing
1 T. hot sauce
8 small rolls
Cut fish into 8 pieces, rinse and pat dry. Combine cornmeal and cajun seasoning in a shallow dish. Coat fish with mixture.
Heat oil in fry pan. Add fish pieces and cook until tender and flaking apart when tested with fork.
In a small bowl, combine coleslaw mix and asian dressing. Place fish pieces on each roll, top with slaw.
-Danielle
Serves 4
1 1/2 lbs fish fillets (I used tillapia, but you can use any kind)
1/4 c. cornmeal
2 t. cajun seasoning
1/4 c. oil
1/2 bag coleslaw mix
1/2 c. Asian or Italian dressing
1 T. hot sauce
8 small rolls
Cut fish into 8 pieces, rinse and pat dry. Combine cornmeal and cajun seasoning in a shallow dish. Coat fish with mixture.
Heat oil in fry pan. Add fish pieces and cook until tender and flaking apart when tested with fork.
In a small bowl, combine coleslaw mix and asian dressing. Place fish pieces on each roll, top with slaw.
-Danielle
Labels:
fish
Big Breakfast Pie
Big Breakfast Pie
(my adaptation from a Today's Parent magazine recipe)
Serves 8
6 mild Italian sausages
1/2 package frozen puff pastry, thawed
7 eggs, divided
Salt and pepper
1 c. cheddar cheese, shredded
Preheat oven to 400 degrees.
Cook sausage on grill, or fry pan. Slice each into 6 pieces, set aside.
Roll pastry out into a rough circle, place in a 9" pie plate and let edges hang over the sides.
Place sausage in bottom of pie plate.
Whisk 6 eggs with salt and pepper. Spoon a little of the mixture into a small bowl and set aside. Pour remaining eggs over sausage in pie plate. Sprinkle cheese over eggs.
In small overlapping sections, fold pastry up toward centre of pie tightly, with just a small hole showing.
Brush reserved egg mixture over pastry.
Bake for 15 minutes. Remove from oven and crack remaining egg in centre of pie. Return to oven for another 15 minutes. Let stand 8 minutes before serving.
-Danielle
(my adaptation from a Today's Parent magazine recipe)
Serves 8
6 mild Italian sausages
1/2 package frozen puff pastry, thawed
7 eggs, divided
Salt and pepper
1 c. cheddar cheese, shredded
Preheat oven to 400 degrees.
Cook sausage on grill, or fry pan. Slice each into 6 pieces, set aside.
Roll pastry out into a rough circle, place in a 9" pie plate and let edges hang over the sides.
Place sausage in bottom of pie plate.
Whisk 6 eggs with salt and pepper. Spoon a little of the mixture into a small bowl and set aside. Pour remaining eggs over sausage in pie plate. Sprinkle cheese over eggs.
In small overlapping sections, fold pastry up toward centre of pie tightly, with just a small hole showing.
Brush reserved egg mixture over pastry.
Bake for 15 minutes. Remove from oven and crack remaining egg in centre of pie. Return to oven for another 15 minutes. Let stand 8 minutes before serving.
-Danielle
Meatball Sandwiches with Red Peppers and Onions
Meatball Sandwiches with Red Peppers and Onions
Serves 4
2 pita pockets
24 frozen Italian meatballs, cooked according to package instructions
1 red pepper, sliced into thin strips
1/2 red onion, sliced into thin strips
1 T. olive oil
1 jar (3 cups) pasta sauce
4 slices mozzarella cheese
Heat oil in large fry pan. Add onions and peppers, cook until soft (approx 5 min). Add pasta sauce and cooked meatballs.
Cut pita pockets in half, stuff with meatball and pepper mixture. Add sliced mozzarella.
-Danielle
Serves 4
2 pita pockets
24 frozen Italian meatballs, cooked according to package instructions
1 red pepper, sliced into thin strips
1/2 red onion, sliced into thin strips
1 T. olive oil
1 jar (3 cups) pasta sauce
4 slices mozzarella cheese
Heat oil in large fry pan. Add onions and peppers, cook until soft (approx 5 min). Add pasta sauce and cooked meatballs.
Cut pita pockets in half, stuff with meatball and pepper mixture. Add sliced mozzarella.
-Danielle
Chicken Salad with Potatoes and Arugula
(my adaptation of a Real Simple magazine recipe)
Serves 4
1 pound baby potatoes
Salt and Pepper
3 chicken breasts, grilled
3 bunches baby arugula
1/2 c. shaved parmesan
1/2 c. low fat yogurt ranch or caesar dressing
Boil potatoes with salt until tender, about 15 minutes. Remove from water and slice each potato in half.
Slice or shred the chicken breasts using a fork.
Divide arugula between 4 dishes. Place sliced potatoes and chicken on the arugula and drizzle with dressing. Season with pepper, and top with shaved parmesan.
This salad is excellent when served while the potatoes and chicken are still warm!
You can cook the chicken and potatoes 24 hours in advance. Slice the potatoes and assemble when needed.
-Danielle
Labels:
chicken
Orzo Pasta with Shrimp (or chicken)
Orzo Pasta with Shrimp (or chicken)
• 8 ounces uncooked orzo pasta
• 3 tablespoons plus 1/2 teaspoon olive oil
• 3 cloves garlic, minced
• 1-1/4 pounds raw small shrimp, shelled and deveined (or 2 chicken breasts)
• 1-1/2 medium tomatoes, chopped
• 2 tablespoons chopped fresh cilantro
• 2 tablespoons chopped fresh Italian parsley
• Juice of 1 lemon
• 2 ounces feta cheese, crumbled
• Salt and black pepper
Directions :
1. Cook pasta according to package directions until al dente (tender but still firm). Drain.
2. Toss with 1/2 teaspoon olive oil; set aside.
3. Heat remaining 3 tablespoons olive oil in large skillet over medium heat until hot. Add garlic; cook and stir 2 to 3 minutes or until golden.
4. Add shrimp; cook and stir 3 to 5 minutes or until shrimp are opaque (do not overcook).
5. Stir in pasta. Add tomatoes, cilantro, parsley and lemon juice. Sprinkle with feta cheese. Season to taste with salt and pepper.
• 8 ounces uncooked orzo pasta
• 3 tablespoons plus 1/2 teaspoon olive oil
• 3 cloves garlic, minced
• 1-1/4 pounds raw small shrimp, shelled and deveined (or 2 chicken breasts)
• 1-1/2 medium tomatoes, chopped
• 2 tablespoons chopped fresh cilantro
• 2 tablespoons chopped fresh Italian parsley
• Juice of 1 lemon
• 2 ounces feta cheese, crumbled
• Salt and black pepper
Directions :
1. Cook pasta according to package directions until al dente (tender but still firm). Drain.
2. Toss with 1/2 teaspoon olive oil; set aside.
3. Heat remaining 3 tablespoons olive oil in large skillet over medium heat until hot. Add garlic; cook and stir 2 to 3 minutes or until golden.
4. Add shrimp; cook and stir 3 to 5 minutes or until shrimp are opaque (do not overcook).
5. Stir in pasta. Add tomatoes, cilantro, parsley and lemon juice. Sprinkle with feta cheese. Season to taste with salt and pepper.
Do you need a picture ? this is from the
Orzo Pasta with Shrimp (or chicken)
• 8 ounces uncooked orzo pasta
• 3 tablespoons plus 1/2 teaspoon olive oil
• 3 cloves garlic, minced
• 1-1/4 pounds raw small shrimp, shelled and deveined (or 2 chicken breasts)
• 1-1/2 medium tomatoes, chopped
• 2 tablespoons chopped fresh cilantro
• 2 tablespoons chopped fresh Italian parsley
• Juice of 1 lemon
• 2 ounces feta cheese, crumbled
• Salt and black pepper
Directions :
1. Cook pasta according to package directions until al dente (tender but still firm). Drain.
2. Toss with 1/2 teaspoon olive oil; set aside.
3. Heat remaining 3 tablespoons olive oil in large skillet over medium heat until hot. Add garlic; cook and stir 2 to 3 minutes or until golden.
4. Add shrimp; cook and stir 3 to 5 minutes or until shrimp are opaque (do not overcook).
5. Stir in pasta. Add tomatoes, cilantro, parsley and lemon juice. Sprinkle with feta cheese. Season to taste with salt and pepper.
• 8 ounces uncooked orzo pasta
• 3 tablespoons plus 1/2 teaspoon olive oil
• 3 cloves garlic, minced
• 1-1/4 pounds raw small shrimp, shelled and deveined (or 2 chicken breasts)
• 1-1/2 medium tomatoes, chopped
• 2 tablespoons chopped fresh cilantro
• 2 tablespoons chopped fresh Italian parsley
• Juice of 1 lemon
• 2 ounces feta cheese, crumbled
• Salt and black pepper
Directions :
1. Cook pasta according to package directions until al dente (tender but still firm). Drain.
2. Toss with 1/2 teaspoon olive oil; set aside.
3. Heat remaining 3 tablespoons olive oil in large skillet over medium heat until hot. Add garlic; cook and stir 2 to 3 minutes or until golden.
4. Add shrimp; cook and stir 3 to 5 minutes or until shrimp are opaque (do not overcook).
5. Stir in pasta. Add tomatoes, cilantro, parsley and lemon juice. Sprinkle with feta cheese. Season to taste with salt and pepper.
Do you need a picture ? this is from the Filippo Berio Website
Wednesday, March 24, 2010
Berry-Pine Nut Chicken Salad
Berry-Pine Nut Chicken Salad
Dressing3 Tbsp red wine vinegar
2 Tbsp seedless raspberry jam
1 tsp Dijon mustard
1/4 cup olive oil
1/8 tsp salt
1/8 tsp coarsely ground pepper
Salad
1/4 cup pine nuts
1 bag ( 5 - 6 oz) Boston lettuce salad blend
1 cup blueberries
1 lb cooked chicken breasts
1/4 red onion (sliced thin)
8 oz sugar snap peas
For dressing, combine vinegar, jam and mustard; mix well. Add oil, salt and black pepper. Mix again and set aside.
For chicken, marinate your chicken breasts in 2 Tbsp olive oil, 1/2 tsp salt, and 2 tsp Lemon Pepper seasoning. Grill chicken breasts covered on hot grill pan for five minutes. Turn breasts, cover and cook for five more minutes. Turn again and turn heat off. Leave on burner covered for five more minutes.
For salad, place pine nuts into saute pan; toast over medium heat 4 - 6 minutes or until fragrant and golden brown. Remove pine nuts from pan; cool completely.
Wash lettuce and berries. Thinly slice red onion. Slice sugar snap peas in half.
To serve, layer lettuce, chicken, peas, blueberries and onion in a large serving bowl. Pour dressing over salad just before serving. Toss gently to coat. Sprinkle with toasted pine nuts.
2 Tbsp seedless raspberry jam
1 tsp Dijon mustard
1/4 cup olive oil
1/8 tsp salt
1/8 tsp coarsely ground pepper
Salad
1/4 cup pine nuts
Publish Post
1 bag ( 5 - 6 oz) Boston lettuce salad blend
1 cup blueberries
1 lb cooked chicken breasts
1/4 red onion (sliced thin)
8 oz sugar snap peas
For dressing, combine vinegar, jam and mustard; mix well. Add oil, salt and black pepper. Mix again and set aside.
For chicken, marinate your chicken breasts in 2 Tbsp olive oil, 1/2 tsp salt, and 2 tsp Lemon Pepper seasoning. Grill chicken breasts covered on hot grill pan for five minutes. Turn breasts, cover and cook for five more minutes. Turn again and turn heat off. Leave on burner covered for five more minutes.
For salad, place pine nuts into saute pan; toast over medium heat 4 - 6 minutes or until fragrant and golden brown. Remove pine nuts from pan; cool completely.
Wash lettuce and berries. Thinly slice red onion. Slice sugar snap peas in half.
To serve, layer lettuce, chicken, peas, blueberries and onion in a large serving bowl. Pour dressing over salad just before serving. Toss gently to coat. Sprinkle with toasted pine nuts.
Tuesday, March 16, 2010
Chilli Lime Chicken Kebobs
Ingredients
Marinade:
4-5 cloves of garlic minced or crushed
1 jalapeño seeded and finely chopped
2 tablespoons finely grated lime zest
1.5 tsp salt
1/2 tsp onion powder
1/2 tsp ground black pepper
1/2 tsp chipotle chili powder
1 tablespoon olive oil
1.5 pounds chicken breast cut into kebob sized chunks
Mix marinade with cut chicken, refrigerate for 1 hour. Place on
skewers and grill.
Also, if desired, you can add vegetables to the chicken skewers:
1 sweet onion cut into 1/2 inch slices
2 red bell peppers, cut into chunks
2 green bell peppers, cut into chunks
1 tablespoon olive oil
1/4 tsp salt
1 tsp minced garlic
Combine veggies with garlic, olive oil and salt and place on skewers
with chicken, grill
Erin5849
Marinade:
4-5 cloves of garlic minced or crushed
1 jalapeño seeded and finely chopped
2 tablespoons finely grated lime zest
1.5 tsp salt
1/2 tsp onion powder
1/2 tsp ground black pepper
1/2 tsp chipotle chili powder
1 tablespoon olive oil
1.5 pounds chicken breast cut into kebob sized chunks
Mix marinade with cut chicken, refrigerate for 1 hour. Place on
skewers and grill.
Also, if desired, you can add vegetables to the chicken skewers:
1 sweet onion cut into 1/2 inch slices
2 red bell peppers, cut into chunks
2 green bell peppers, cut into chunks
1 tablespoon olive oil
1/4 tsp salt
1 tsp minced garlic
Combine veggies with garlic, olive oil and salt and place on skewers
with chicken, grill
Erin5849
Labels:
chicken
Monday, March 15, 2010
Buffalo Chicken Sandwiches
Buffalo Chicken Sandwiches
This is a quick and dirty meal that is super good and very easy. I didn't put amounts because you can adjust it to the number of sandwiches/size of sandwiches you plan on making.
Ingredients:
Breaded chicken fillets or strips
Mozzarella
Buffalo Wing Sauce
Ranch dressing (I like mine thicker so I use Marzetti's ranch veggie dip)
Italian or crusty rolls
Cook the breaded chicken following the directions given by the maker. After fully cooked, place the chicken into a bowl and cover with buffalo sauce and toss.
Split the rolls in half and place on a cookie sheet. Cover one half with mozzarella and place in oven to melt.
Once you take the rolls out of the oven, spread the ranch dip or dressing over the side without the cheese. Place chicken on top of the dip.
Serve with fries or salad. Enjoy!
Chrysallys
Cheese Tortellini & Lemon Chicken Alfredo
Cheese Tortellini & Lemon Chicken Alfredo (Serves 2-3)
Ingredients:
2 Large Boneless, Skinless Chicken Breasts (cut into small pieces)
1 clove (1 tbls) minced garlic
1 lemon squeezed
1 bag Frozen Cheese-Filled Tortellini
1 package cream cheese - softened
1 cup milk
1/2 cup white wine (optional)
1 stick butter or margarine
2 tbls butter or margarine
Salt & pepper to taste
Directions:
*Preheat oven to 350 degrees.
*Melt 2 tbls butter or margarine into glass baking dish. Add 1/2 lemon juice, 1/2 garlic and chicken. Mix well. Cover with salt & peper to taste. Bake at 350 degrees for 45 minutes - stirring once.
*While chicken is cooking, cook tortellini according to package. In small sauce pot whisk cream cheese, stick of butter, lemon juice, garlic, wine, and milk over medium heat until melted through. Add salt & pepper to taste. Sauce will thicken over time.
*You can either serve pasta & chicken seperately...or mix together. Your choice!
This recipe can be easily doubled if parents/in-laws are over for dinner!
Tip: I love to add additional seasonings to my sauces - such as Emeril's Parmesan Garlic season. It goes great in almost anything!
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Tortellini and Spinach Soup
Tortellini and Spinach Soup
2 Tbs. butter
6-8 cloves garlic, chopped
1 box chicken broth
6-8 oz. cheese tortellini (dried or fresh)
1 14 oz. can diced tomatoes
1 bag baby spinach
10-12 basil leaves, roughly chopped
Parmesan cheese
Melt butter in large pot over medium-low heat. Add garlic and cook until fragrant--1-2 minutes. Add chicken broth and raise heat to bring to a boil. Add the tortellini and cook for 1/2 of the cooking time listed on the package (about 5-6 minutes for the dried). Add the tomatoes with their juice. Reduce to a simmer and cook until pasta is just tender. Stir in the spinach and basil and cook until wilted. Serve topped with a generous sprinkle of Parmesan cheese.
2 Tbs. butter
6-8 cloves garlic, chopped
1 box chicken broth
6-8 oz. cheese tortellini (dried or fresh)
1 14 oz. can diced tomatoes
1 bag baby spinach
10-12 basil leaves, roughly chopped
Parmesan cheese
Melt butter in large pot over medium-low heat. Add garlic and cook until fragrant--1-2 minutes. Add chicken broth and raise heat to bring to a boil. Add the tortellini and cook for 1/2 of the cooking time listed on the package (about 5-6 minutes for the dried). Add the tomatoes with their juice. Reduce to a simmer and cook until pasta is just tender. Stir in the spinach and basil and cook until wilted. Serve topped with a generous sprinkle of Parmesan cheese.
Sarah Price
Labels:
Soup
ARTICHOKE DIP
ARTICHOKE DIP
1 cup mayo ( I use light)
1 cup grated parmesan cheese
2 cups shredded mozzarella cheese
1-14 oz. can drained chopped artichokes
1/2 tsp garlic powder
Dash paprika
Mix all ingredients together. Sprinkle paprika on top. Place in 9 in. pie plate. Bake 350 for 10 minutes uncovered, then 15 minutes covered.
Sarah Price
Labels:
dip
Yummy, Fast, and Easy Pork Chops
Yummy, Fast, and Easy Pork Chops
You will need:
Package of Chops - I buy the boneless thin sliced chops, but you could do the same for think and with bone
Oil - maybe a capful
1 small onion - I only use a small handful of 1" chopped pieces
3 eggs, mixed with a splash of water
Bread Crumbs (I add more and more as needed) - I use Progresso Italian Seasoned ones
I put the oil and onions in a pan, and then simmer on low while I bread my chops. To bread my chops I dip in the eggs/water and then throw in the breadcrumbs until both sides are covered. I do this twice so they're really good an covered. As I bread I put the chops in the pan. When they're all in, I put a lid on it. The chops Takes maybe 5 minutes on each side. I just watch it.
I usually serve with apple sauce, stuffing and corn. Soooo good.
mrsbird1129
Package of Chops - I buy the boneless thin sliced chops, but you could do the same for think and with bone
Oil - maybe a capful
1 small onion - I only use a small handful of 1" chopped pieces
3 eggs, mixed with a splash of water
Bread Crumbs (I add more and more as needed) - I use Progresso Italian Seasoned ones
I put the oil and onions in a pan, and then simmer on low while I bread my chops. To bread my chops I dip in the eggs/water and then throw in the breadcrumbs until both sides are covered. I do this twice so they're really good an covered. As I bread I put the chops in the pan. When they're all in, I put a lid on it. The chops Takes maybe 5 minutes on each side. I just watch it.
I usually serve with apple sauce, stuffing and corn. Soooo good.
mrsbird1129
Labels:
pork
Crockpot Meatloaf
Hi
This is from sunnyday16
Crockpot Meatloaf
1lb ground beef
1lb Bob Evans Sausage
1/2 cup bbq sauce mixed with 1/2 cup ketchup
2 eggs
1/2 cup bread crumbs
Mix all of the ingredients together and 1/2 of the bbq/ketchup mixture. Form into a loaf and place in slow cooker. Cook on low for 4-6 hours. 30 min before serving, put the remaining bbq sauce/ketchup mixture on top and finish cooking. This is kind of greasy as it cooks so before I put the bbq sauce on, I took the loaf out, drained the grease then put bbq sauce on and let it cook for 30 min. This is extremely moist and delicious!
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