Pimieto Cheese Stuffed Chicken

Got it from here http://www.myrecipes.com/recipe/pimiento-cheese-chicken-50400000109615/

Ingredients

1 slice applewood-smoked bacon

3/4 cup shredded cheddar cheese

...2 tablespoons minced green onions

1 1/2 tablespoons diced pimientos

1 tablespoon canola mayonnaise

2 teaspoons fresh lemon juice



1/2 teaspoon salt, divided

4 (6-ounce) skinless, boneless chicken breast halves (I used 8 chicken tenders)

1/2 teaspoon black pepper

1 tablespoon canola oil Preparation



1. Preheat oven to 350°.

2. Cook bacon in a large ovenproof skillet until crisp. Remove bacon, reserving drippings in pan; crumble bacon. Combine bacon, next 6 ingredients, and 1/4 teaspoon salt. Cut a 1-inch-wide slit into the thick end of each breast half; carefully cut down to the center of chicken to form a deep pocket. Divide cheese mixture evenly among pockets. Secure with wooden picks. Sprinkle chicken with 1/4 teaspoon salt and pepper.

3. Heat pan over medium-high heat. Add oil to drippings. Add chicken to pan; saute 4 minutes. Turn chicken over. Bake at 350° for 12 minutes; let stand for 5 minutes.

Vegetable Pasta Oven Omelet

More picture are on the recipe blog http://recipeswelove1.blogspot.com/2011/05/vegetable-pasta-oven-omelet.html

I made this for my dinner tonight since I knew my hubby would not care for it much and he has leftovers that he LOVES. I used this recipe http://www.myrecipes.com/recipe/vegetable-pasta-oven-omelet-10000000520763/%20as a idea and used what I had on hand it is AWESOME. I will put in red the changes I made. This would make a good meatless dinner or a side to some baked chicken etc.


YIELD: Makes 8 servings

COOK TIME: 30 MINUTES

PREP TIME: 30 MINUTES

COURSE: Breakfast/Brunch, Main Dishes, Side Dishes/Vegetables

Ingredients

3 dried tomatoes in oil (I put a can of diced drained tomatos in the oven at 400 for aobut 20 mins before using them since I didn ot have dried tomatoes)

1 small onion, chopped (I used one large leek)

1/2 red bell pepper, diced (I used green bell since I had it frozen in the frezzer about 3/4 cup)

3 garlic cloves, minced

2 tablespoons olive oil

1 small zucchini, diced (I used about 1 1/3 cup of diced broccoli)

1 (3-ounce) package cream cheese, softened

7 ounces vermicelli, cooked

6 large eggs (I just used 4 since I used a bit more cheese)

3/4 cup shredded Parmesan cheese, divided (I used a mix of baby brie, swiss, and cheddar and used about 1 1/2 cups)

3/4 cup milk

1 teaspoon dried Italian seasoning

1/2 teaspoon salt

1/4 teaspoon pepper

I also added about a cup of frozen corn

1/3 pasta water when I added the cheese

1-2 cups of chopped mushrooms

Preparation

Drain tomatoes well, pressing between layers of paper towels; chop.

Sauté onion, bell pepper, and garlic in hot oil in a nonstick 12-inch ovenproof skillet 5 minutes or until tender; add tomato and zucchini, and sauté 3 minutes. Stir in cream cheese until melted. Add pasta; toss to coat.

Whisk together eggs, 1/2 cup Parmesan cheese, milk, and next 3 ingredients. Pour over pasta mixture in skillet.


Bake at 375° for 25 to 30 minutes or until set. Sprinkle with remaining 1/4 cup Parmesan cheese. Let stand 10 minutes before serving.





Southern Living

NOVEMBER 1999

Mexican Meal

Today I made this new recipe Burrito Casserole and   Refried Beans it was yummy and we will be having it again.

Slow Cooker Chicken Parmesan

This recipe is from the recipe blog http://recipeswelove1.blogspot.com/2011/03/slow-cooker-chicken-parmesan.html and I have posted several pictures there.

From from this site orginally http://www.5dollardinners.com/2009/11/slow-cooker-chicken-parmesan.html


I used frozen chicken tenders, rice chex cereal for the bread crumbs to make it Gluten Free, and added aboug 4 cloves of garlic. i also used 2 quarts of my homemade canned sauce instead of store bought, and I threw in a couple handfull of frozen cooked (homemade, gluten free) meat balls to make it last for another meal since I had LOTS of sauce.



Ingredients

1 Tbsp olive oil

1 beaten egg
3 large boneless, skinless chicken breasts

1/2 cup bread crumbs

1/4 cup parmesan cheese

1/2 tsp Italian seasoning

Couple shakes of salt and pepper

1 cup shredded mozzarella cheese

1 26 oz. can favorite marinara sauce

1/2 pound spaghetti noodles


Directions

1. Place olive oil in the base of the slow cooker.

2. In small bowl, whisk the egg. In another small bowl, combine the bread crumbs, parmesan cheese (omit if dairy free!), Italian seasonings and salt and pepper.

3. Dip each chicken breast into the egg (I used water), then coat with the bread crumbs mixture. Then place into the bottom of the slow cooker. Top with handful of shredded mozzarella cheese. Pour marinara sauce over the top.

4. Cook in the slow cooker on low for 6-7 hours, or on high for 3-4 hours.

5. Just before dinner, prepare your favorite pasta according to package instructions. I choose whole wheat spaghetti noodles.


7. Serve Slow Cooker Chicken Parmesan over Pasta

Beef with Peppers (I used pork though)

Beef with Peppers (I used pork though)

This recipe is from http://thepioneerwoman.com/cooking/2011/03/beef-with-peppers/

Ingredients

■1-½ pound Flank Steak, Sliced Very Thin Against The Grain (I used boneless pork chops since they were on sale)■½ cups Low Sodium Soy Sauce (used gluten free)■3 Tablespoons Sherry (I used beef broth instead)■2 Tablespoons Packed Brown Sugar

■2 Tablespoons Cornstarch

■1 Tablespoon Minced Fresh Ginger (I did not use any)

■2 cloves Garlic, Minced (I used 4 cloves)

■1 teaspoon Red Chile Paste (or A Few Dashes Red Chile Oil)

■2 Tablespoons Canola Oil

■1 whole Medium Yellow Onion Sliced (I used a red onion and a yellow onion, I also added about 1 1/2 cup of shredded cabbage to up the veggies for my family)

■2 whole Red Bell Peppers, Cored And Sliced Into Rings (I used a yellow and an orange pepper since the red were not fresh but red or even green would look prettier)■1 Tablespoon Diced Fresh Jalapeno (or 1 Teaspoon Dice Hot Pepper)

Preparation Instructions

Mix together soy sauce, sherry, brown sugar, cornstarch, ginger, garlic, and chili paste (or chili oil.) Place sliced beef in the mixture and toss to coat. Set aside.



Heat 1 tablespoon oil in a large skillet over medium-high to high heat. When it is very hot, throw in the onions and cook for less than a minute. Remove to a separate plate. Return skillet to flame, allow to reheat, and add bell peppers (and hot pepper/jalapeno if using.) Cook for a minute, tossing, until peppers have brown/black bits but are still firm. Remove to a plate.



Return skillet to heat and allow to get hot. Add the remaining tablespoon of oil to the skillet. Add 1/3 of the meat mixture, evenly distributing over the surface of the skillet. Allow to sit for 20 to 30 seconds, then turn with tongs. Cook for another 30 seconds, then remove to a separate plate. Repeat with remaining meat until all brown.



Reduce heat to low. Add all meat, onions, and peppers to the skillet and toss to combine. Pour in remaining sauce (the sauce the meat marinated in*) and stir. Allow to simmer on low for a few minutes. Sauce will slowly thicken. Turn off heat.



*Update/Note: you can also whip up an extra batch of liquid if you do not want to use the same liquid you use for the meat. (I used the sauce with the met and I made up another batch and added a extra beef broth, but remember I also used extra veggies more onion and cabbage so I needed more sauce )

Turn off boiling water, then throw in noodles. Stir, then allow noodles to sit in hot water for 8 minutes or so (check package directions to be sure.) Drain, then add 1/2 the noodles to stir fry. Toss together, then add more noodles to taste. Add very hot water if needed to thin.

served with Garlic Green Beans http://recipeswelove1.blogspot.com/2011/02/garlic-green-beans.html

Baked Tilapia Manicotti Bundles

This is GREAT, a real KEEPER. I got this recipe out of Clean Eating Magazine March 2011. By their caulcations  this dish costs $11.55 for the whole recipe which is $2.89 a serving. It is suppose to make 10 bundles, I only got 8 but I kept out a piece of fish after it was cooked for Harrison. Serving size 2 1/2 bundles (I had two and did not finish them), Calories; 447, Total fat 12 g, Omega 3s 210 mg, Omega 6s 420, carbs 49 g, fiber 9 g, sugars 3g, protein 35 g

Cooking Spray
10 whole wheat lasagna noodles
1 carrot, peeled & grated
1 tsp olive oil
12 oz tilapia fillets (or other mild white fish)
4 oz light cream cheese (1/2 block)
1/2 cup skim milk ( I used whole since that is what I had)
1/2 tsp dried dill
1/2 tsp sea salt
2 oz reduced fat mozzarella cheese, grated


1. Preheat oven to 350 lightly spray 8x8 pan with cooking spray
2. Prepare Lasagna noodle according to package. Rinse pasta once cooked and sit aside.
3. Grate Carrot, and set aside
4. place a large nonstick pan on medium heat and add oil. heat for 1 min. then add tilapia. Cover and cook for 3 mins. Carefully flip fish and cook another 1-2 mins. set it aside and crumble with fork.
5. add cream cheese, milk, dill, and salt to saucepan, make sure to break up the cream cheese. Place on low heat and whisk constantly for about 1 min. until all has melted. Once the mixture is smooth reserve 1/2 cup of the mixture.
6. stir carrots and fish into pan with cheese mixture. Lay noodles out. place 2 TBS of the mixture on the bottom edge of each noodle Gently roll each noodle from the bottom edge to the top. place in baking dish.
7. Spoon the reserved 1/2 cup cheese mixture over the bundles and bake for 25 mins.

If I do this again I will cut  about 1/3 of the noodles off before bundling.  I was going to serve this with steamed broccoli but the broccoli I had did not look too good so I made a shredded salad of iceberg, spinach, carrots, and cabbage. YUMMY DINNER

Whole Roasted Chicken

I cook Everything and this is the first time I have cooked a whole chicken :) so I thought I would share.

Whole Chicken (remove any goodies inside the cavitiy)

Slice a lemon place inside chicken

cut 4 garlic colves in half and place inside chicken

cut 1 stalk of clelry in forths, and place inside chicken



Put a cout TBS of butter on top coat outside with garlic salt and cajan seasoning.

Bake AT 350 degrees, covered 30 mins, then uncover and cook 15-30 mins until the interal temp of the chicken is 180 degrees.


We (family of three) ate about half for dinner. I will pull the rest off for another recipes and make broth witht he left over bones etc. by adding an onion, carrots, celery, pepper, and water to cover.

What's For Dinner -- Baked Fish

Super easy and Fast

 Dice up an onion, and a couple bell peppers. Put in a baking dish put the fish on top (this is mahi mahi) cover with Cajun seasoning and a little garlic salt. Then a thing slice of butter with a lemon slice on top.  Bake @ 350 till fish is done. This took about 25 mins .

I serve on rice.

Spicy Nacho Bake

Spicy Nacho Bake
from http://www.tasteofhome.com/recipes/Spicy-Nacho-Bake


I fixed this some time back and found the recipe when I was looking for meal ideas for the week. On the card I have that it was good and would be good for a pot luck or Lots of people, does not warm up well, since the chips are in it but it makes A LOT.

2 pounds ground beef

2 large onions, chopped

2 large green peppers, chopped

2 cans (28 ounces each) Hunt’s® Original Diced Tomatoes, undrained

2 cans (16 ounces each) hot chili beans, undrained

2 cans (15 ounces each) black beans, rinsed and drained

2 cans (11 ounces each) whole kernel corn, drained

2 cans (8 ounces each) Hunt’s® Tomato Sauce

2 envelopes taco seasoning

2 packages (13 ounces each) spicy nacho tortilla chips

4 cups (16 ounces) shredded cheddar cheese

Directions

In a Dutch oven, cook the beef, onions and green peppers over medium heat until meat is no longer pink; drain. Stir in the tomatoes, beans, corn, tomato sauce and taco seasoning. Bring to a boil. Reduce heat; simmer, uncovered, for 30 minutes (mixture will be thin).

In each of two greased 13-in. x 9-in. baking dishes, layer with 5 cups of chips and 4-2/3 cups of meat mixture. Repeat layers. Top each with 4 cups of chips and 2 cups of cheese.

Bake, uncovered, at 350° for 20-25 minutes or until golden brown. Yield: 2 casseroles (15 servings each).

Chicken Sate & Egg Drop Soup

 Chicken Sate is GREAT It was on the old blog but in a very long post, it is and very easy I served it with egg drop soup (recipe also below) and fried rice  I have made these several times and after pulling them out today I might just have to fix it tonight :)

CHICKEN SATE

from Familyfun.com if you want a a picture to to print. I took a picture once when I made it but I can't find it now.

RECIPE INGREDIENTS:

Chicken and Marinade

1/4 cup soy sauce

1/4 cup fresh orange juice

1 tablespoon honey

1 tablespoon vegetable oil

1 to 2 garlic cloves crushed

1 teaspoon sesame oil (I JUST USE VEG. OIL SINCE SESAME IS HIGH IN PRICE)

1 1/2 pounds boneless chicken, cut into 1-inch cubes

Saté Sauce

3/4 cup chicken broth

1/4 cup fresh orange juice

1 tablespoon soy sauce, or to taste

1 garlic clove, crushed

1 tablespoon sugar

1/4 cup smooth peanut butter

2 scallions, chopped (optional)

1. For the chicken and the marinade: Whisk all the ingredients except for the chicken together in a medium bowl. 2. Add the chicken cubes, turn to coat, cover, and marinate them in the refrigerator for at least 2 hours and up to 24. (The sauce can be made ahead too and chilled for the same amount of time.) 3. Heat the oven to 500 degrees. Thread the chicken onto skewers, if you're using them, or just put the pieces on a foil-lined pan. If you plan to use bamboo skewers, be sure to soak them in water for 1 hour beforehand. Bake for 10 minutes or until the chicken is cooked through. 4. Meanwhile, for the saté sauce: Whisk together the broth, orange juice, soy sauce, garlic, and sugar in a small saucepan until the sugar has dissolved. 5. Over low heat, whisk in the peanut butter (it will be messy at first) until smooth. Whisking constantly, heat the sauce until it has thickened, about 10 minutes. 6. Add the optional scallions. Serve the sauce as a dip for the chicken along with any cut-up raw vegetables your children might also want to dip. Serves 4.


EGG DROP SOUP

SUPER EASY TAKES MAYBE 10 MINS.



RECIPE INGREDIENTS:

4 cups chicken broth

3 tablespoons water

1 tablespoon cornstarch

1 egg, lightly beaten

10 to 12 fresh snow peas (I USED FROZEN REGULAR PEAS SINCE THAT IS WHAT I HAD AND WORKED GREAT)

1 green onion, finely sliced

1/4 cup finely chopped ham (optional)

1. Bring the chicken broth to a simmer in a 2 1/2- to 3-quart saucepan over medium-high heat. In a separate bowl, combine the water and cornstarch, then stir the cornstarch mixture into the simmering broth. 2. Bring the broth to a boil, then remove it from the heat. Slowly pour in the egg and gently stir it with a fork in one direction only, stirring slowly for long strands of egg, more rapidly for thinner shreds. Add the snow peas, the green onion, and the ham, if desired. Let the soup stand for a few minutes before serving. Serves 4.

Meatloaf--- stuffed peppers

 I use my own meatloaf recipe but just put it in thick slices of bell peppers, from the farmer's market. This was yummy but the best part is how easy it is to serve, great for company. I am going to try to freeze some pepper rings while they are cheap. I freeze peppers to cook later so they should would out fine. I put salsa in the bottom of the baking dish before putting the stuffed peppers in the dish.
I make Meatloaf like this, large loafs, small loafs, and even patties from time to time, I also usually double this so I can freez some. . I freeze patties and small loafs to have on had for John's lunches, He really likes meatloaf. I just put the frozen pattie etc  in the oven for about 30 till warm through.

MY MEATLOAF

1 lb ground beef

1 slice of bread soaked in milk and excess drained off (To make Gluten Free I use chex cereal instead of the bread)

1 egg

half of onion finely diced ( I usually put a bell pepper in diced too but not today since I was stuffing the peppers.

diced block cheese about a handful

I had some veggies too (shh. don't tell John). I chop some mushrooms up really fine and spinach too, when I have fresh corn I will put a handful of that in there too.
1 T mustard

1 T ketchup

salt, pepper, garlic salt, chili powder


MIX WITH HANDS, THE ONLY WAY TO DO IT.
Then dust the top of loaf or stuffed peppers with more chili powder.

Bake at 350 degress till done through.

Hash -- John's All Time Fave

In large pan. Brown hamburger with one diced onion, salt, pepper, garlic salt or real garlic. I use about ¾ of a pound but can use more or less.

Drain and sit aside

In the pan coat the bottom of pan with veg. Oil then put in one bag of frozen diced potatoes (you can use regular potatoes it just takes forever to get them ready.) Use salt, pepper, and garlic salt to taste until the potatoes are soft and brown.

Stir in hamburger

Cover with shredded cheddar cheese.

Eat, we like it with hot sauce or ketchup

Chicken Pot Pie Soup

Fixed this soup this week it was pretty good you will need to add salt pepper garlic etc, since it is not in the recipe. I keep it pretty bland since we are under the weather. I also wanted to do it gluten free so used GF baking mix and cornstarch instead of the flour and mine is still pretty thin. I would like it more stew like.




I boiled 6 chicken legs (bone and skin on, I like this for recipes like this since they are so much cheaper) the ends of the carrots, and celery, and some garlic to make stock while cooking the chicken.

got this here http://wholesomemommy.com/chicken-pot-pie-soup/



Chicken Pot Pie Soup


2 Tbsp butter

1/2 onion, chopped

4 – 5 large carrots, chopped

1 stalk celery, chopped

1/4 cup of flour

3 boxes of chicken stock (or homemade equivalent)

1 bag of frozen mixed vegetables (peas, corn, carrots, etc)

1 bag of frozen corn

1 bag cut frozen green beans

1/2 bag of frozen peas

1.5 lbs of cooked chicken, shredded
2 sheets of puff pastry

Heat oven to 400 degrees.

Melt the butter and saute the carrots and celery for a few minutes, then add the onions to the pot. Saute all these veggies until semi-soft. Add flour, stirring for 1 minute.



Add chicken stock and bring to a boil. Add all frozen veggies and cook until the veggies are done.


Meanwhile, unfold the puff pastry sheets and cut each sheet along the folds. Then quarter crosswise to make 12 rectangles per sheet (24 little puff pastry “biscuits”). Place puff pastry on ungreased baking sheet. Bake for approximately 12 minutes or until puffed and golden.


Add shredded chicken to the soup and then turn soup off. Serve with puff pastry on top or on the side.

Cooking chicken and making broth.

 Veggies for soup, I also added a can of green beans (drain and chopped) since I was out of frozen. I also added a handful of rice since I did not have as many veggies on hand as needed.

SO YUMMY

 We ALL LOVED this  Bacon Wrapped Chicken I used basil instead of sage but SOOOOO yummy. I only took a picture of it while it was cooking and not the finished project since we had company coming. But it will be a  regular here. I normally follow recipes the first time then change it up the next. So I pan fried these but in the futures I will bake them.

Nachos

I LOVE nachos and this is my go to meal when I don't have to cook for John. Harrison is easy to feed so if John is not going to be home for dinner this is what I often have. Sometimes I have left over hamburger, sausage , or chicken but most often it is just veggies. Here I have sauteed mushrooms, banana peppers, black beans and corn. I have peppers and corn in the freezer for time such as this and always have some black beans in the cabinet. Add a little cheese, sour cream if I have it and homemade salsa and YUMMY. This takes 10 Mins tops to make and is oh so good.

Gluten Free options

These two boxes of cereal are my friends. Gluten Free friends that is. I can put these into my food processor (which is dead at the moment) and make "bread crumbs" to use to make "breaded" chicken for fish. I usually bake these but have fried once and it held up to both ways of cooking.

Butter Chicken

So I LOVE The Pioneer Woman, and this is a GREAT.... Fabulous.... I LOVE IT!!!!!

I did not take a picture of mine but mine had more sauce but I LOVE SAUCE. I used almost a quart of home canned tomatoes instead of the tomato sauce and diced tomatoes. I also did not use any Cardamom since I did not have any or ever used it before and it was almost $20 a jar at the store. BUT I LOVED THIS DISH. I served over sticky rice cooked in chicken broth. John said it was OK and he would eat it again but not to fix it too often but ..... Did I mention I LOVED THIS.

http://thepioneerwoman.com/tasty-kitchen/recipes/main-courses/butter-chicken-2/

Cooking without Recipes

A few days ago I posted this http://parkhurst1.blogspot.com/2010/07/cooking-without-recipes-tomato-sauce.html and I have another "Cooking without recipes" Recipe. This Time of the year what comes in from the garden is what I try to put on the table for dinner. And for this Dinner I had gotten these Purple Bell Peppers that I wanted to use.

So, I slice up the purple peppers, a couple banana peppers from the garden, a green pepper from the garden and lots of onions also from the garden, and a few cloves of garlic, in a pan with a bit of Olive Oil.

I also had no plans for dinner so I put frozen chicken tenders in another pan with about covered with water and boiled till almost done. Then I sliced it up and added with the peppers and onions. I also cooked a few mushrooms in another pan for mine since John does not do mushrooms.

I added some garlic salt and Lime pepper.

And cooked till everything is as cooked as you like.

When everything was about done I added a can of black beans and a couple handfuls of frozen corn.

Severed over Muiltigrain Gluten Free chips (which is are GREAT I LOVE THEM) a bit of shredded cheese, chopped tomatoes and salsa.

This was SOOOOOO YUMMY. This is mine and Harrison's John was still working at dinner and I normally fix John and put it in the microwave if he is coming home shortly and in the fridge if it is going to be a while, but did not think he would want his chips yucky from all the good stuff.

Hamburger Casserorole

This recipe came from my friend Katie... She told me the recipe one night and I tried to remember till I got home and John LOVED it and I have made it for him several times. It is not my favorite but It is super easy and like I said He LOVESit which is not an easy feat. He comes home most days for lunch so it make a good lunch for him for a couple of days or a good dish for when I go out of town for a day or two to leave at home for him.

So take a pound of hamburger (remember I brown several pounds at once and freezer in bags so this really cuts down on the cooking time for this meal. Dice up some onions, peppers (what ever you have) onions, garlic, and my friends uses some celery but I DO NOT LIKE celery. Brown the Burger and add the veggies for a few mins. just till they soften a bit. mix with a cup or so of shredded cheddar, 2 cans of cream soup (I like on cream of celery, and one cream of chicken) salt, pepper, and garlic, and 1 cup of dry minute rice. Mix all together once burger mix is ready add to the rice mixture and pour in a baking dish and bake at 350 for about 40 mins. EASY and GOOD

cooking without recipes.... Tomato Sauce

So most nights I have no idea what we are having for dinner till I open the fridge. I stock up on basics and often have a new recipe to try but usaully I am trying to beat the clock and a hungery little boy. while this is not teh best picture this is our dinner a few nights ago, I am sure you can tell whoes plate is whos.

I got this out of the garden that day so I thought I would put a few Bacon wrapped Jalapenos in the oven find them here and had some chicken laid out and thought I would try oven friend breaded chicken with some gluten free flour (which did not work out as planned. chex cereal crumbs work much better). I had fresh garden potatoes as well so I made butter lemon new potatoes, and broccoli . while all of that was cooking I thought the chicken might need some sauce if the breading did not work out as planned.

So in a pot a threw a couple hand fulls of cherry tomatoes, a couple pieces or parts of pieces of bacon chopped up. Along with some green diced pepper, chopped onion, and lots of chopped garlic, parsley, salt and pepper. I may have put a little lemon juice in there too, it sounds right but I am not for sure.

Once everything started cooking and tomatoes burst open I used my submersion blender to blend it all up. And cook for about 30 mins. It was nice and think made a great sauce for the chicken would be great with some pasta in it etc. YUMMY and all fresh out of the garden.