1 large bag frozen shredded hash browns, or 8 large baking potatoes boiled
Saturday, January 28, 2012
Crack Potatoes
1 large bag frozen shredded hash browns, or 8 large baking potatoes boiled
Friday, January 27, 2012
Easy Ramen Stir Fry
2 chicken breasts, cut into bite size pieces or precooked and shredded (I precooked it)
3 packages Top Ramen without seasoning
vegetables of your choice- I used onion, red pepper, and broccoli
1/2 c. Mr. Yoshida marinade
Cook noodles according to package. Meanwhile, in large skillet cook chicken until no longer pink (unless you precooked it, in which you can just add it after cooking your veggies.) Add veggies and cook until tender crisp. Add sauce and drained noodles and heat until warmed.
Italian Sausage Red Pepper Risotto
5 cups chicken broth
2 tablespoons butter
8 ounces Italian sausage, casing removed
¾ cup finely chopped onion
1 cup chopped red bell pepper
4 ounces white button mushrooms, coarsely chopped
½ teaspoon salt
¼ teaspoon freshly ground black pepper
1½ cups Arborio rice
¾ cup dry white wine or chicken broth
½ cup grated Parmesan cheese
1 Tablespoon chopped Italian parsley
1. In a medium saucepan bring the broth to a simmer. Cover the broth and keep warm over low heat.
2. In a large heavy saucepan, melt the butter over medium heat. Add the sausage and saute, crumbling, until golden brown, about 5 minutes. Add the onion, bell pepper, and mushrooms and saute until tender, scraping up the browned bits on the bottom of the pan, about 8 minutes. Season with salt and pepper.
3. Add the rice and stir to coat. Add the wine and simmer until the wine has almost completely evaporated, about 1 minute.
4. Add ½ cup of the simmering broth and stir until almost completely absorbed, about 2 minutes. Continue cooking the rice, adding the broth ½ cup at a time, stirring constantly and allowing each addition of broth to absorb before adding the next, until rice is tender but still firm to the bite and the mixture is creamy, about 25 to 30 minutes total. Remove from the heat.
5. Stir in ¾ of the Parmesan. Transfer the risotto to a serving bowl. Sprinkle with the parsley and the remaining Parmesan. Serve immediately.
Ultimate Chicken Strips
3 chicken breasts, cut into strips lengthwise
2/3 c. Bisquick
1/2 t. seasoning salt
1/2 t. paprika
1/2 c. shredded parmesan
garlic salt
1 egg, slightly beaten
3 T. melted butter
Preheat oven to 450.
Combine Bisquick, seasoning salt, paprika, and cheese in a shallow dish or large ziploc bag. Put egg in bowl. Dip chicken in egg, then dredge in Bisquick mixture. Place on cookie sheet and drizzle butter over chicken. Bake for 12-14 minutes
Monday, October 24, 2011
Fiesta Ravioli Bake
1 can of corn, drained
1 can of black beans, drained and rinsed
1 jar of salsa I use Herdez, I tried La Victoria this last time it was no good
1 10 oz can enchilada sauce
1 25 oz. pkg. of frozen beef raviolis
2 c. cheese
Cook Ravioli according to package. Combine everything else in a 9x13 dish. Add ravioli and cook at 350 for 20 minutes.
Thursday, September 15, 2011
Honey Mustard Pretzel Chicken Tenders
2 chicken breasts cut into strips, or 6-7 chicken tenders
2 c. crushed pretzels
1/2 T. dried parsley
2/3 c. honey mustard dressing or dipping sauce
In a shallow dish combine pretzels and parsley. Pour your honey mustard into another shallow dish. Pat your chicken dry, and then dip in honey mustard and then coat with pretzel mixture
( I find it easiest to lay the chicken in pretzel mixture and with my hands sprinkle the pretzels on top, if that makes sense.) Place on baking sheet and cook at 400 for 12-20 minutes depending on the size of chicken pieces you use. If you make them too big the pretzels will start to burn so be careful, I was able to cut my chicken breasts into 3-4 pieces and cooked it for about 17-18 minutes. Serve with extra honey mustard to dip, yum!
If you want another recipe to use up your pretzels try this salad, it is probably one of my favorites!
Thursday, August 25, 2011
Pineapple Watermelon Slushie
watermelon, cut into chunks and frozen
canned pineapple and juice
I don't really have measurements but for a single serving I put about a cup of frozen watermelon and just added pineapple and juice until I got the texture I wanted. I have some coconuts milk that I need to use up and definitely want to try adding a little because I think it would be delicious. I'm really excited to try some different fruits like banana..mmm