Posted by Trish | Under Dinner, Pasta, Poultry
Thursday Jun 24, 2010
Submitted by Marilyn Braunger
Serves 6
| 3 ½ – 4 lb. chicken, cut up |
|
½ c. flour |
| ½ c. olive or cooking oil |
|
1 clove garlic, minced |
| 2 medium onions, finely chopped |
|
1 can tomato paste |
| 1 green pepper, finely diced |
|
2 c. diced tomatoes |
| ¼ lb. mushrooms, sliced |
|
2 tsp. salt |
| ¼ tsp pepper |
|
½ tsp oregano |
Dredge pieces of chicken with flour. Heat oil in large skillet. Brown chicken on all sides in oil. Add remaining ingredients. Cover; simmer 1 hour or until tender. Serve with hot cooked spaghetti & grated Parmesan cheese.
Posted by Trish | Under Casseroles, Dinner
Monday Jan 4, 2010
Submitted by Nicole~
Serves 2
| 1.5-2 lb. ground beef |
|
1 taco seasoning packet |
| 1 tbsp oregano |
|
1 tbsp Italian Seasoning |
| 2 cans corn |
|
1 can Enchilada sauce |
| 12-15 flour tortillas |
|
4 c. cheese |
| salt & pepper to taste |
|
|
1. Preheat oven to 350°F. Brown meat with seasonings, adding corn & enchilada sauce until done.
2. Place layer of tortillas on bottom of 9″x11″ dish, add layer of meat mixture, top with cheese. Repeat until out of tortillas & meat mixture leaving off top layer of cheese.
3. Bake 25-30 minutes.
4. Remove adding final layer of cheese & bake 5 minutes.
Chef’s Note: This dish is great for pre-making or giving to neighbors when in need.
Posted by Trish | Under Condiments, Dinner, Pasta, Sauces
Sunday Nov 29, 2009
Submitted by Ruth
Serves 2
| 5 truss tomatoes, skinned, diced, & crushed |
|
2 tbsp tomato paste |
| large handful of oregano |
|
large handful marjoram |
| small handful parsley |
|
small handful basil |
| small package pine nuts |
|
½ c. button mushrooms, diced |
| 1 medium onion, quartered |
|
salt |
| pepper |
|
1 c. vegetable stock or broth |
1. Slit the skins on the tomatoes & put them in boiling water for a minute to get the skins off. Once skinned, put them in the blender to crush them. Add tomato paste to thicken it. Set aside.
2. In a food processor, pulse the onion, herbs, & pine nuts until neatly smooth.
3. In a nonstick pan, cook the mushrooms & onion/herb mixture with a bit of vegetable stock until translucent, then add the tomatoes. Cook for about 1 hour on a very low simmer until reduced by about ¼.
Chef’s Note: When serving I add a chicken breast with all fat removed, thinly sliced & dry grilled, & some heart healthy bacon dry grilled.
Posted by Trish | Under Lunch, Sandwiches
Monday Nov 16, 2009
Submitted by randilicious
Serves 2
| 5 tbsp canola oil |
|
3 tbsp all-purpose flour |
| 1½ c. milk |
|
6 tbsp Parmesan cheese, freshly grated |
3 tbsp sharp cheddar cheese, shredded
|
|
1 egg, beaten |
| ½ tbsp pepper |
|
½ tbsp oregano |
| 1 tsp paprika |
|
1 tsp Old Bay seasoning |
| 1 c. mushrooms, sliced |
|
8 stalks asparagus |
| 1 tomato, thinly sliced |
|
4 slices of bread, toasted |
| 1 avocado |
|
leftover turkey slices and/or ¼ lb. pork roast thinly sliced |
1. To prepare sauce, in a large skillet combine 3 tbsp canola oil & flour little by little & mix to create a roux. Stir in flour to absorb the oil. Slowly whisk in the milk, & add Parmesan cheese & cheddar cheese. Stir in the egg to thicken the sauce, but do not allow to boil. Season with pepper, paprika, & Old Bay seasoning & remove from heat.
2. In a separate skillet, heat 2 tbsp canola oil. Saute mushrooms in the oil until soft.
3. In the same skillet, saute the asparagus.
4. Preheat the oven broiler. For each serving, put 2 slices of toast on a broiler-safe dish. Cover toast with layer of slices of turkey/pork roast & mushrooms. Smother each serving with sauce.
5. Place dish in broiler until the top of the sauce in speckled brown & bubbly. Remove from broiler, add tomatoes, & cross cross 4 stalks of asparagus (per serving) over top, & serve.
6. For each serving, slice up half an avocado & add as garnish.
Chef’s Note: The Kentucky Hot Brown retains a special place in my heart, as I was born in Kentucky. Of course, I had to add in more of a California flavor (and a dash of my Maryland side too) to make it healthier.
Posted by Trish | Under Lunch, Soups
Tuesday Feb 3, 2009
Submitted by randilicious
Serves a lot
| 1 large onion, finely chopped |
|
4 cloves garlic, minced |
| 1 green bell pepper, finely chopped |
|
1 jalapeno pepper |
| 2 tbsp tomato paste |
|
2 tbsp butter, cut into pieces |
| ¼ c. all-purpose flour |
|
1 tbsp dried oregano, crushed |
| 1 tsp ground cumin |
|
2 tsp crushed red pepper |
| ½ c. chili powder |
|
14.5 oz. diced tomatoes with liquid (1 can)
|
| 1 lb lean ground turkey |
|
15.25 oz. kidney beans, drained and rinsed (1 can)
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| 2 tbsp Jack Daniels whiskey |
|
salt & ground black pepper to taste |
1. Brown the ground turkey with ½ the onion, ½ the garlic (2 cloves), & 1 tbsp chili powder. Set aside.
2. In a large skillet over medium heat, combine remainder of onion, garlic, & tomato paste. Cover & cook for 5 minutes.
3. Stir in butter until melted. Stir in flour, oregano, cumin, red pepper, chilli powder, tomatoes, beef, & Jack Daniels. Cook uncovered for 8 minutes, stirring occasionally.
4. Stir in the beans & cook for another 4 minutes, stirring occasionally. Salt, pepper, & other spices to taste.
5. Simmer covered at low heat until serving time.
