I endorse the Betty Crocker Big Red Cookbook.
Some of you may have advanced beyond this level; I have not. I love the "prep time" and "cook time" notes; the calorie counts and low fat suggestions; the slow cooker instructions; the underdone, well done, overdone pictures; and the non-snotty approach to "Know nothing about cooking? Here you go, step-by-step!"
Seriously my favorite.
Wednesday, January 20, 2010
Thursday, December 3, 2009
Tomato Basil Soup
I got this recipe from an Enrichment night dinner. It's super easy and it tastes like it was made from scratch!
2- 15 oz. cans tomato soup
15 oz. Half & Half or Cream (one soup can full & a splash is about right)
4-6 Tbsp. Pesto sauce
Blend all of the above ingredients and bring to a simmer.
2- 15 oz. cans tomato soup
15 oz. Half & Half or Cream (one soup can full & a splash is about right)
4-6 Tbsp. Pesto sauce
Blend all of the above ingredients and bring to a simmer.
Thursday, October 29, 2009
Spaghetti with Artichoke Hearts and Tomatoes
Pioneer Woman does it again! I don't think I've tried one of her recipes and not liked it. Every time I make something from her Web site, it's always a hit. And a good thing too, because I've been striking out on meals lately. Jason was so delighted when I made something that was actually eatable.
2 tablespoons olive oil
2 tablespoons butter
3 cloves garlic, minced
1/2 medium onion, finely diced
1 14.5 ounce can artichoke hearts (quartered or whole), drained
1 14.5 ounce can diced tomatoes with juice
1 cup heavy cream
1/2 cup chicken broth, more as needed
1/2 teaspoon nutmeg
salt & pepper to taste
1 pound thin spaghetti
1 cup freshly grated Parmesan cheese
2 tablespoons chopped chives or other herbs
Cook spaghetti till al dente. Drain and set aside.Melt olive oil and butter in a large skillet over medium heat. Add onions and garlic and saute for 2 to 3 minutes. Add artichoke hearts and tomatoes. Stir and cook for 8 to 10 minutes. Reduce heat to low. Stir in cream and chicken broth. Add salt and pepper to taste (do not under salt!) Cook over low heat until heated through, then turn off heat.Place drained pasta in a large bowl. Sprinkle with 1 cup Parmesan. Pour sauce over the top. Add chopped chives. Toss lightly to combine and coat; add a tiny bit of reserved pasta water if sauce seems too thick.
**I also added asparagus to the dish and it was perfect. I chopped up 1/2 pound (and I only used the top couple inches of each stalk) and added them in when sauteing the garlic and onions.
2 tablespoons olive oil
2 tablespoons butter
3 cloves garlic, minced
1/2 medium onion, finely diced
1 14.5 ounce can artichoke hearts (quartered or whole), drained
1 14.5 ounce can diced tomatoes with juice
1 cup heavy cream
1/2 cup chicken broth, more as needed
1/2 teaspoon nutmeg
salt & pepper to taste
1 pound thin spaghetti
1 cup freshly grated Parmesan cheese
2 tablespoons chopped chives or other herbs
Cook spaghetti till al dente. Drain and set aside.Melt olive oil and butter in a large skillet over medium heat. Add onions and garlic and saute for 2 to 3 minutes. Add artichoke hearts and tomatoes. Stir and cook for 8 to 10 minutes. Reduce heat to low. Stir in cream and chicken broth. Add salt and pepper to taste (do not under salt!) Cook over low heat until heated through, then turn off heat.Place drained pasta in a large bowl. Sprinkle with 1 cup Parmesan. Pour sauce over the top. Add chopped chives. Toss lightly to combine and coat; add a tiny bit of reserved pasta water if sauce seems too thick.
**I also added asparagus to the dish and it was perfect. I chopped up 1/2 pound (and I only used the top couple inches of each stalk) and added them in when sauteing the garlic and onions.
Friday, October 23, 2009
Soup
Last night I made a soup that was supposed to be close to Cafe Zupa's Wisconsin Cauliflower soup (my all-time favorite!). The blogger that posted it said it wasn't spot-on, but that it was close and she enjoyed it. Me, I hated it. So much that I threw away the rest. I never do that! But I did last night. And this is why I am not sharing the recipe. You're welcome.
Thursday, August 20, 2009
Roasted-Vegetable Tacos
*So, I'm not sure what it is...but I really love this meal!
Roasted-Vegetable Tacos
Olive oil flavored cooking spray
1 Medium onion, cut into wedges
1 Medium bell-pepper, cut lengthwise into eighths
1 Medium zucchini, cut into 1/4 inch slices
1 Cup sliced mushrooms (3 oz)
1/2 teaspoon salt
1/4 teaspoon crushed red pepper
1 Cup shredded Cheddar or Monterey Jack cheese (4 oz)
8 taco shells (I use soft corn tortillas or flour tortillas)
3/4 Cup salsa
Chopped fresh cilantro (optional)
1 Heat oven to 425. Spray cookie sheet pan with cooking spray.
2. Place onion, bell pepper, zucchini and mushrooms in single layer in pan. Spray with cooking spray. Sprinkle with salt and red pepper. Bake uncovered 20-25 minutes, turning vegetables once, until vegetables are tender.
3. Sprinkle cheese into taco shells or tortillas. Top with vegetables and salsa. Sprinkle with cilantro.
Roasted-Vegetable Tacos
Olive oil flavored cooking spray
1 Medium onion, cut into wedges
1 Medium bell-pepper, cut lengthwise into eighths
1 Medium zucchini, cut into 1/4 inch slices
1 Cup sliced mushrooms (3 oz)
1/2 teaspoon salt
1/4 teaspoon crushed red pepper
1 Cup shredded Cheddar or Monterey Jack cheese (4 oz)
8 taco shells (I use soft corn tortillas or flour tortillas)
3/4 Cup salsa
Chopped fresh cilantro (optional)
1 Heat oven to 425. Spray cookie sheet pan with cooking spray.
2. Place onion, bell pepper, zucchini and mushrooms in single layer in pan. Spray with cooking spray. Sprinkle with salt and red pepper. Bake uncovered 20-25 minutes, turning vegetables once, until vegetables are tender.
3. Sprinkle cheese into taco shells or tortillas. Top with vegetables and salsa. Sprinkle with cilantro.
Honey Strawberry Shortcake Yogurt Parfait
*I found this on the blog picky-palate.com.
Honeyed Strawberry Shortcake Yogurt Parfait
4.5 oz package shortcakes, 4 count, cut into cubes
16 oz reduced fat vanilla yogurt
1 Cup chopped fresh stawberries
8 teaspoons honey
1 package Nature Valley Oats n’ Honey Crunchy Granola Bars (2 in package), crushed
Place an even layer of shortcake into 4 little parfait glasses. Top evenly with a couple spoonfuls of yogurt, then about ¼ Cup strawberries. Drizzle each cup with 1 teaspoon honey then top with a Tablespoon of crushed granola bar. Repeat this layering one more time and serve.
4 servings
Honeyed Strawberry Shortcake Yogurt Parfait
4.5 oz package shortcakes, 4 count, cut into cubes
16 oz reduced fat vanilla yogurt
1 Cup chopped fresh stawberries
8 teaspoons honey
1 package Nature Valley Oats n’ Honey Crunchy Granola Bars (2 in package), crushed
Place an even layer of shortcake into 4 little parfait glasses. Top evenly with a couple spoonfuls of yogurt, then about ¼ Cup strawberries. Drizzle each cup with 1 teaspoon honey then top with a Tablespoon of crushed granola bar. Repeat this layering one more time and serve.
4 servings
Wednesday, July 8, 2009
Honey Pecan Chicken
1 c. Butter
¾ c. Lemon juice
1 ¼ c. Honey
1 c. Pecan halves
Chicken breasts, cooked through
Melt butter in a frying pan. Cook until lightly brown. Add lemon juice and honey. Bring to a boil. Boil until lightly brown. Add pecan halves. Boil for 3 more minutes. Serve over chicken breasts and rice (optional).
¾ c. Lemon juice
1 ¼ c. Honey
1 c. Pecan halves
Chicken breasts, cooked through
Melt butter in a frying pan. Cook until lightly brown. Add lemon juice and honey. Bring to a boil. Boil until lightly brown. Add pecan halves. Boil for 3 more minutes. Serve over chicken breasts and rice (optional).
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