2 tablespoons butter 1 clove of garlic minced 1 c. fresh mushrooms or 1 can of mushrooms 1 cup uncooked orzo pasta 1 (14.5 ounce) can chicken broth 1 4 oz can of olives 1/2 cup grated Parmesan cheese 1/4 cup chopped fresh basil salt and pepper to taste 2 tablespoons chopped fresh basil
Directions 1.Melt butter in heavy skillet over medium-high heat. Stir in orzo, mushrooms and garlic, saute until lightly browned.
2.Stir in chicken stock and bring to boil. Cover. Reduce heat and simmer until orzo is tender and liquid is absorbed, about 15 - 20 minutes.(Add a can of olives 5 minutes before end of cook time.
3.Mix in Parmesan cheese and basil. Season with salt and pepper. Transfer to shallow bowl. Garnish with basil sprigs.
Swiss Mushroom Chicken adapted from here based on ingredients I had on hand.
4 boneless skinless chicken breast halves (4 ounces each) 1 egg 1 bread crumbs 3/4 teaspoon salt 1/2 pound fresh mushrooms, sliced 2 tablespoons butter, divided, plus more as necessary 4 slices deli ham or thinly sliced hard salami 4 slices Swiss cheese
Flatten chicken to 1/4-in. thickness or cut chicken lengthwise into thin cutlets. In a shallow bowl, lightly beat the egg. Combine bread crumbs and salt in another shallow bowl. Dip chicken in egg, then roll in crumbs.
Overall this was easy and everyone loved it!
In a large ovenproof skillet, saute mushrooms in 1 tablespoon butter until tender; remove and set aside. In the same skillet, cook chicken over medium heat in remaining butter for 3-4 minutes on each side or until no longer pink.
Top each chicken breast half with a ham slice, mushrooms and a cheese slice. Pop in the oven at 450 for about 10 minutes or until cheese is melted.
10-12 medium red potatoes ¼ cup olive oil ¾ cup Italian style bread crumbs 1 package dry ranch dressing mix or dry Italian dressing mix (I used ranch) 1 tsp paprika 1/4 tsp garlic powder ¼ tsp pepper ¼ tsp salt
Preheat oven to 450F.
Wash and dry potatoes. Cut potatoes int 1 inch cubes.
Place potatoes in a large bowl or gallon-size bag and drizzle with olive oil. Toss or stir well until potatoes are coated with the oil.
Combine the remaining ingredients in a small bowl and stir together.
Add dry ingredients to potatoes. Shake in the bag or stir in the bowl until all potatoes are coated with the seasoning mix.
Place on a baking sheet (at least a 10×15 sized) 45 minutes at 450, stirring and flipping potatoes halfway through.
Remove from oven, salt to taste and serve. Potatoes should be light and golden brown when they are finished. Bake time may vary depending on the size of potatoes. Makes 10 servings.
Review: The family loved them and it was an easy side dish to put together. I made these with ranch dressing mix, which was what I had on hand. Overall a great tasting side dish that can bake in the oven with another great tasting meal.
Mozzarella Stuffed Meatballs from here For this recipe you will need one adorable little helper :)
Ingredients 1 lb. ground beef/turkey 3/4 cup seasoned dry breadcrumbs 1/2 cup finely chopped onion 1/4 cup each: milk and marinara sauce 1 1/2 tsp. dried Italian seasoning 1 tsp. garlic salt 1 egg, lightly beaten 16 small mozzarella cheese balls
Directions Preheat oven to 350°F. Mix all ingredients except ketchup and cheese in a large bowl until well combined. Shape mixture into 3-inch flat patties and place a small fresh mozzarella ball into the center of each. Press mixture around cheese to completely enclose. Place on a baking sheet and cook for 30 minutes. Serve over pasta with your favorite marinara
Ingredients 1/2 cup julienned sweet red pepper 1/2 cup chopped onion 1/2 tsp of minced garlic 1 4oz can of mushrooms 2 tablespoons olive or vegetable oil 3 eggs 1/2 cup milk 1 cup chopped cooked chicken 1/2 of a (10 ounce) package frozen chopped spinach, thawed and squeezed dry 1/2 cup shredded mozzarella cheese 1 tablespoon grated Parmesan cheese 1/2 teaspoon salt 1/4 teaspoon pepper
Directions Preheat oven to 350 degrees F. In a skillet, saute the red pepper, garlic, mushrooms and onion in oil until tender. In a bowl, beat eggs and milk. Stir in chicken if desired, 1/2 cup spinach, mozzarella and Parmesan cheeses, salt and pepper (save remaining spinach for another use). Add veggies to bowl. Pour into microwave safe dish. Cook for 45-50 minutes or until the egg is fully cooked.
Review: This tasted great. I loved all the color in this dish.
4 - large skinless boneless chicken breasts 4 - tablespoons (1/2 stick) butter, melted 8 - slices Swiss cheese 1 - 10 3/4-oz can condensed cream of chicken soup 1/4 - cup white wine 1/4 - cup sour cream 1 Tbls. of olive oil 10 oz. fresh cut mushrooms 1 1/2 - cups pepperidge farm stuffing mix, crushed, I used savory cornbread kosher salt and fresh black pepper, to taste
1.Preheat the oven to 350 degrees F. 2. Season Chicken to taste 3. In a large frying pan with a tablespoon of olive oil brown chicken(about 2-3 minutes per side). Meanwhile in a medium bowl, add the soup, sour cream and the wine. 4. Add the chicken to a shallow baking dish that has been spared with non stick spray. 5. Then in the frying pan cook mushrooms until golden brown. Layer the mushroom over the 6. Top chicken with cheese slices. 7. Pour soup mix over the cheese. 8. Sprinkle stuffing mix on top and drizzle with melted butter. Bake for 45 minutes. Remove from the oven and serve.
Review: This was simple to put together and tasted great in the end. The cheese and the sauce where extra creamy! You can also try this in the crockpot! Check it out here
5 layer Brownie Dessert in the crock-pot adapted from here
I have a 4 quart crock-pot and therefor doubled the recipe. Some suggestions on her site also included placing oven safe stoneware in your crcok-pot and place the ingredients in the stoneware. The original poster recommends using a1.5 quart crock-pot.
-1 16 oz package of brownie mix --1/4 cup melted butter --1 egg --1/4 cup water --1 can sweetened condensed milk --1/2 cup walnuts --1/2 cup coconut --1/2 cup oats
--melt butter place in crockpot
--add 1/4 cup of water, the egg, and the brownie mix
--stir until none of the powder is left dry; batter will be quite thick
--pour can of sweetened condensed milk over the top.
--cover milk with a layer of oats, then coconut, then walnuts.
--close up crockpot and cook on high, if using a little crock, low if using a bigger one. Test with a knife after two hours, if it comes out clean, cook for another 20-30 minutes with the lid off to get rid of the collected condensation and to help solidify the condensed milk. You will know this is done when the edges pull away from your stoneware.
Review: I made this for a work pot-luck and everyone seemed to like it, I personally thought it was just the right amount of sweet. I also loved that I could bake dessert in the crockpot!
Ingredients 1/2 cup of bread crumbs 1/2 cup Parmesan cheese 1/4 cup butter, softened 3 tablespoons mayonnaise 2 tablespoons fresh lemon juice 1/4 teaspoon dried basil 1/4 teaspoon ground black pepper 1/8 teaspoon onion powder 1/8 teaspoon celery salt 1/8 teaspoon of paprika 2 pounds tilapia fillets
1.Preheat your oven's broiler.
2. Grease a broiling pan or line pan with aluminum foil.
3. In a small bowl, mix together the Parmesan cheese, butter, mayonnaise and lemon juice and bread crumbs. Set aside.
4. In a small bowl mix dried basil, pepper, onion powder, celery seed, and paprika.Then season fish.
5. Arrange fillets in a single layer on the prepared pan. Broil a few inches from the heat for 2 to 3 minutes.
6.Flip the fillets over and broil for a couple more minutes. Remove the fillets from the oven and cover them with the Parmesan cheese mixture on the top side. Broil for 2 more minutes or until the topping is brown.
Review: The tilapia tasted great. I lobed the crunch that the coating provided.
This week I am joining Finding Joy in My Kitchen for the Friday Favorites party. Friday favorites is a list of recipes that I have foun that I can't wait to try. This weeks favorite features 2 crockpot desserts, and if your an avid followr, you know how much I LOVE my crockpot!
1 flour tortilla (per pizza) Land O' Lakes™ Roasted Garlic Butter Spread( I used this recipe from Allrecipes) 2 tbsp. grated Parmesan cheese 4 oz. drained roma tomatoes (approx. 2-3 tomatoes) diced 3/8" 2 tbsp. fresh basil cut in 1/8" julienne strips 2 oz. lobster meat cut in 1/2" - 3/4" chunks 1/2 cup Italian six-cheese blend
1. Heat oven to 450 degrees. 2. Lightly brush entire topside of tortilla with garlic butter (edge to edge). 3. Sprinkle two tablespoons Parmesan cheese over the garlic butter. 4. After draining the diced tomatoes, sprinkle evenly over Parmesan cheese. 5. To julienne the basil, wash it and shake off excess water. Pick off leaves and stack on top of one another. Using a chef's knife, cut into 1/8" strips. Do not chop. Sprinkle evenly over the diced tomatoes. 6. Make sure lobster meat is cut into 1/2" - 3/4" chunks. Portion lobster meat, drain it and then sprinkle it evenly over the tomatoes. 7. Sprinkle the Italian six-cheese blend evenly over the diced tomatoes. 8. Refrigerate until ready to cook. 9. Brush a pizza pan lightly with vegetable oil and sprinkle lightly with ground black pepper and kosher salt. 10. When oven is ready, place pizza on pan and cook approximately four to five minutes. 11. Remove from pan and cut into eight wedges. 12. Squeeze fresh lemon over pizza for extra flavor and serve.
Be sure you drain the tomatoes and the lobster meat before sprinkling them over the pizza shell. Otherwise your pizza will turn out soggy.
Review: I made this with and without without tomatoes. The pizza's are always a great hit at our house. My three year old said it was delicious. Hope you enjoy this recipe!
Update: I also used this garlic butter recipe from allrecipes and liked the added flavor and color it provided. Ingredients 1 cup butter, softened 1 tablespoon minced garlic 1/4 cup grated Parmesan cheese 1 teaspoon of garlic salt 1 teaspoon Italian seasoning 1/2 teaspoon ground black pepper 1/4 teaspoon ground paprika
Directions In a small bowl, combine softened butter, minced garlic and parmesan cheese. Season with garlic salt, Italian seasoning, pepper and paprika. Mix until smooth.
1 pound ground beef 1 onion, chopped 1 bell pepper 1 (16 ounce) can chili beans, with liquid 1 (15 ounce) can kidney beans with liquid 1 (15 ounce) can black beans, drained 1 (15 ounce) can whole kernel corn, with liquid 1 (8 ounce) can tomato sauce 2 cups water 2 (14.5 ounce) Rotel diced tomatoes with green chiles 1 (1.25 ounce) package taco seasoning mix
Directions: 1. In a medium skillet,saute bell pepper and oions, until translucent. 2. Cook the ground beef until browned over medium heat. Season beef with taco seasoning according to package. 3. Place the ground beef, onion, pepper, chili beans, kidney beans, black beans, corn, tomato sauce, water, diced tomatoes with green chile peppers in a slow cooker. Mix to blend, and cook on Low setting for 8 hours.
This was had good flavor. I added sauteed onion, garlic and bell pepper. I also prepared the taco meat according to the package and added one package of ranch flavored mix. Served it with sour cream and cheese!
Ingredients 1 can (15 ounces) pinto beans, rinsed and drained 1 bunch green onions with tops, sliced 1 large tomato, seeded and chopped 1 medium ripe avocado, peeled and chopped 1 bottle (8 ounces) Catalina salad dressing, divided 2 cups (8 ounces) shredded cheddar cheese 1 medium head lettuce, torn into bite-size pieces 4 cups corn chips
Directions In a large salad bowl, toss together the beans, green onions, tomato, avocado and half of the Catalina dressing. Top with cheese and then lettuce. Refrigerate. Just before serving, add corn chips to salad and toss. Serve with remaining dressing. Yield: 8-10 servings
Review: This was great and everyne raved about it :) Simple to throw together and verstile! Will serve again!
Ingredients 1/2 cup butter 3 tablespoons minced garlic 3 tablespoons soy sauce 1/4 teaspoon black pepper 1 tablespoon dried parsley 6 boneless chicken thighs, with skin dried parsley, to taste
Directions Preheat the oven broiler. Lightly grease a baking pan. In a microwave safe bowl, mix the butter, garlic, soy sauce, pepper, and parsley. Cook 2 minutes on High in the microwave, or until butter is melted. Arrange chicken on the baking pan, and coat with the butter mixture, reserving some of the mixture for basting. Broil chicken 20 minutes in the preheated oven, until juices run clear, turning occasionally and basting with remaining butter mixture. Sprinkle with parsley to serve.
Review: The sauce on this chicken was so good. I did change the cooking method and time to 375 for 45-50 minutes for a variety of bone in chicken pieces. I then broiled on high for 7 minutes to give it added color. I loved the taste of the sauce!