Sunday, November 15, 2009

Corn Chowder

From Paula Deen Celebrates!

2 Tbsp butter
1 C chopped yellow onion
1/2 C chopped celery
2 baking potatoes, peeled and diced
4 C chicken broth
4 ears white or yellow corn on the cob
1/2 C half-and-half
1/2 tsp salt
1/4 tsp pepper
1 10.75oz can cream of celery soup
1/4 C chopped red bell pepper

In a heavy-bottomed 4qt stockpot, melt the butter over medium heat. Add the onion, celery, and potatoes and saute for about 2 minutes. Add the broth and boil the vegetables over medium-high heat for about 15 minutes, until the potatoes are very soft.
Meanwhile, cut the corn from the cob with a sharp knife; place each corn cob in the middle of a large bowl to catch the kernels and juice.
Add the corn to the soup and cook for 5 minutes more. Add the half-and-half, salt, pepper and the cream of celery soup. Stir well to combine. Simmer until hot Serve immediately. Garnish with the bell pepper.

Chicken Pot Pies

This came from a friend of a friend and I'm trying it out tonight! I edited it for readability :)

2 - 8 oz lowfat cream cheese packages – room temperature

1 minced onion

2 cups of leftover cooked chicken, cubed

Steamed vegetables (peas, carrots, corn, broccoli)

2 pkg refrigerated crescent rolls

2 Tbsp melted butter

1/4 C Italian bread crumbs

Mix together the cream cheese, onions, chicken and steamed vegetables.

Use two cresents to make a rectangle. Pinch the "center line" and roll thinner. Spoon about 1/2 cup of cream cheese mix in the middle and pull the corners of the rectangle over the top to close the pocket. Brush the top with melted butter and top with bread crumbs. Bake @ 375 for about 15-20 minutes or until golden brown

Wednesday, August 05, 2009

Sunday, July 19, 2009


From: Anne Burrell, Secrets of a Restaurant Chef

8 slices white bread, crusts removed, bread broken into big chunks
2 pounds tomatoes, seeded
1 English cucumber, peeled
1 large white onion
1 green bell pepper, seeds and pith removed
2 garlic cloves, smashed
Kosher salt
High quality extra-virgin olive oil
2 to 3 tablespoons sherry vinegar
1/2 cup to 1 cup tomato juice, if needed

Soak the bread, in a medium bowl of water to soften, about 15 to 20 minutes. Squeeze out the excess water and place in a large bowl. Coarsely chop the tomatoes, 2/3 of the cucumber, 1/2 the onion, and 1/2 the pepper and add to the bread. Add the garlic, season with salt, and drizzle with olive oil. Mix to combine and let sit for about 20 to 30 minutes to allow the flavors to marry and to let the salt pull some moisture out of the tomatoes.

Meanwhile, for the garnish, dice the remaining cucumber, onion and green pepper into perfect 1/4-inch dice and reserve.

Working in batches, puree the tomato/bread mixture in a blender with the vinegar. Blend in tomato juice to loosen the mixture, if needed. Remove soup to a large bowl and stir in about 1/2 cup of high quality olive oil. Taste for salt and add more, if needed.

Chill. Serve cold garnished with the diced cucumber, pepper and onion. Drizzle with a little more olive oil, if desired.

Wednesday, July 15, 2009

Chicken Parmigiana and Pasta

From Every Day with Rachael Ray August 2009

8oz whole wheat penne pasta
Four 5oz skinless, boneless chicken breast halves
Salt and pepper
1 Tbsp EVOO
2 cloves garlic, finely chopped
1/3 C dry red wine
One 28oz can chopped tomatoes
4oz fresh mozzarella cheese, thinly sliced
1/3 C grated parmesan cheese
1/3 C finely chopped flat-leaf parsley

In a large pot of boiling, salted water, cook the pasta until al dente, 8-10 minutes; drain.
Meanwhile, season the chicken with salt and pepper. In a large skillet, heat the olive oil over medium heat. Add the chicken and cook, turning once, until browned, about 8 minutes; transfer to a plate.
In the same skillet, cook the garlic over medium heat until golden, about 1 minute. Add the wine, bring to a boil and cook for 1 minute. Stir in the tomatoes and simmer until thickened, 8-10 minutes. Return the chicken and any juices to the skillet, turning to coat. Top each piece of chicken with some of the mozzarella and 1 teaspoon parmesan, cover and cook until the cheese is melted, about 2 minutes; transfer to a platter.
Add the pasta and parsley to the skillet, toss and season with salt. Sprinkle with the remaining parmesan and serve alongside the chicken.

Monday, May 18, 2009

Chicken Cordon Bleu Nuggets

From Every Day with Rachael Ray March 2009

Cooking Spray
2 large eggs
1 C breadcrumbs
1 tsp dried thyme
1/2 C flour
Salt and pepper
6 deli slices ham, cut lengthwise into 4 strips each
6 deli slices swiss cheese, cut lengthwise into 4 strips each
1 large skinless, boneless chicken breast, cut into 24 chunks

Preheat the oven to 350°. Spray 2 baking sheets with cooking spray. In a bowl, beat the eggs with a splash of water. On a plate, combine the breadcrumbs and thyme. On another plate, combine the flour with a pinch each of salt and pepper. Lay 12 ham strips on a work surface. Top each with a cheese strip. Place a chicken chunk toward the end of each strip and roll up to enclose the chicken.
Working with 1 chicken nugget at a time, lightly coat with the flour, then the egg, then the breadcrumbs. Transfer seam side down to the prepared baking sheets. Lightly spray the nuggets with cooking spray and bake until crisp, about 20 minutes.

Spaghettini Carbonara Tartlets

From Every Day with Rachael Ray March 2009

1/2 lb spaghettini
2 1/4" slices pancetta, cut into cubes
3/4 C grated parmesan cheese
Salt and pepper
3 large eggs
1/2 C heavy cream

Preheat the oven to 375°. Lightly grease 2 muffin pans. In a pot of boiling, salted water, cook the spaghettini until al dente; drain and return to the pot.
Meanwhile, in a medium skillet, cook the pancetta over medium-low heat until the fat is rendered, about 7 minutes. Using a slotted spoon, transfer the pancetta to a small bowl. Pour the pancetta fat into the drained spaghettini and toss together with 1/2 cup cheese and 1 teaspoon pepper. Swirl a small forkful of spaghettini into each muffin cup until about one-third full.
In a medium bowl, beat the eggs. Stir in the heavy cream and season with salt. Add about 1 tablespoon egg mixture to each muffin cup. Sprinkle the remaining 1/4 cup cheese and the pancetta on top. Bake until lightly golden around the edges, about 20 minutes.

Parmesan Icebox Crackers

From Every Day with Rachael Ray March 2009

1 C flour
3/4 tsp salt
1/2 tsp cayenne pepper
1/2 tsp ground sage
4 Tbsp butter, chilled and cut into cubes
1 C shredded parmesan
1/4 C heavy cream

1. Using a food processor, pulse the flour, salt, cayenne and sage until combined. Pulse in the butter until just incorporated. Pulse in the cheese and, with the machine running, add the cream and process until the dough forms a ball, about 10 seconds. 
2. Turn out the dough onto a 12-inch-long sheet of plastic wrap and shape into a 4-inch-long log; roll up and twist both plastic wrap ends to enclose. Refrigerate for at least 2 hours or up to 3 days.
3. Preheat the oven to 325°. Slice the cheese log into 1/4-inch-thick slices and place 2 inches apart on a parchment-paper-lined baking sheet. Bake until golden-brown, 20 to 25 minutes. Transfer to a rack to cool.

Fajita Nachos

From Every Day with Rachael Ray March 2009

2 Tbsp EVOO
1 lb ground sirloin or chicken
1 red bell pepper, seeded and chopped
1 red onion, chopped
3-4 cloves garlic, chopped
2 Tbsp chopped fresh thyme
1 Tbsp ground cumin
1 Tbsp ground coriander
Salt and pepper
3/4 C beer
One 9oz bag flax seed tortilla chips or whole grain tortilla chips
2 C shredded monterey jack cheese
2 jalapenos, thinly sliced
2 ripe plum tomatoes, cut into small cubes
1/3 C cilantro or flat-leaf parsley leaves (a generous handful)
2 lime wedges

1. In a large skillet, heat the EVOO, 2 turns of the pan, over medium-high heat. Add the ground meat and cook, stirring, until browned, about 10 minutes. Add the bell pepper, onion, garlic, thyme, cumin and coriander; season with salt and pepper. Cook until tender, about 5 minutes. Pour in the beer and cook, scraping any browned bits from the bottom of the pan.
2. Preheat the broiler. Arrange the chips on an ovenproof platter. Cover the chips with the meat, cheese and jalapeƱos and broil until the cheese is melted. Top the nachos with the tomatoes and cilantro; squeeze the lime wedges over the nachos.

Roasted Garlic and Spinach White Pizza

From Every Day with Rachael Ray March 2009

12 cloves garlic, unpeeled
4 tsp EVOO
1 Tbsp cornmeal
12oz refrigerated pizza dough
2 slices bacon, cut into 1" pieces
One 10oz pkg frozen spinach, thawed and squeezed dry
Salt and pepper
1 C ricotta cheese
3/4 C shredded mozzarella cheese


1. Preheat the oven to 325°. Place the garlic on a sheet of foil; drizzle with 1 teaspoon olive oil and 1 tablespoon water. Seal and bake until soft, about 30 minutes; let cool slightly. Squeeze the garlic cloves from their skins into a small bowl; add 2 teaspoons olive oil and mash into a paste. 
2. Meanwhile, grease a baking sheet with the remaining 1 teaspoon olive oil; dust with the cornmeal. Stretch the pizza dough into a large rectangle and transfer to the prepared baking sheet. Let the dough rest for 10 minutes; stretch again to almost fill the pan.
3. Position a rack in the lower third of the oven and preheat to 425°. In a medium skillet, cook the bacon over medium heat, stirring often, for 5 minutes; drain and transfer to a plate. Add the spinach to the skillet and cook over low heat until warmed through; season with salt and pepper.
4. Brush the pizza dough with the garlic paste. Top with the spinach and dollops of ricotta. Sprinkle with the bacon and mozzarella. Bake for 15 minutes, lower the temperature to 400° and bake until the cheese is brown and bubbling, about 10 minutes.

Cheese-Stuffed Hot Dogs

From Every Day with Rachael Ray March 2009

4 franks
2 Tbsp grill seasoning
2 deli slices sharp cheddar cheese, cut into 1/2" strips
2 Tbsp EVOO
2 small onions, sliced 1/4" thick
2 Tbsp brown sugar
1 tsp finely chopped chipotle in adobo sauce, plus 1 tsp adobo sauce
2 Tbsp butter, melted
4 hot dog buns

1. Preheat the broiler. Make a slit lengthwise down each frank, being careful not to cut all the way through. Place the grill seasoning and franks in a plastic bag; shake to coat. Place the franks on a baking sheet and stuff each with 2 or 3 strips of cheese. 
2. In a large skillet, heat the olive oil over medium-low heat. Add the onions and cook until softened and golden, 12 to 15 minutes. Add the brown sugar, chipotle, adobo sauce and 1/2 teaspoon salt and cook, stirring, until the sugar dissolves, about 2 minutes. 
3. Butter the insides of the buns and place face up on the baking sheet with the franks. Broil until the cheese melts and the buns are toasted, 3 to 5 minutes. Assemble the hot dogs and top with the caramelized onions.

Mac N Goat Cheese

From Every Day with Rachael Ray April 2009

3/4 pound macaroni pasta
1/4 C EVOO
2 cloves garlic, chopped
1 pint cherry tomatoes, halved
One 9oz bag spinach
Salt and pepper
6oz goat cheese, broken into chunks
3/4 C chopped walnuts, toasted

1. In a large pot of boiling, salted water, cook the pasta until al dente. Drain, reserving 1/4 cup cooking water, and return to the pot.
2. Meanwhile, in a medium skillet, heat the olive oil over medium heat. Add the garlic and cook until golden, about 4 minutes. Stir in the tomatoes, spinach and the reserved pasta water and cook until heated through, about 4 minutes. Season with salt and pepper. Stir into the pasta along with the goat cheese. Transfer to a serving dish and sprinkle the walnuts on top.

Marsala Chicken and Mushroom Casserole

From Every Day with Rachael Ray April 2009

2 Tbsp butter
10oz sliced mushrooms
1 1/2 Tbsp flour
1/2 C marsala wine or white wine
1/2 C heavy cream
2 Tbsp chopped flat-leaf parsley
Salt and pepper
1 C long-grain rice
2 packed cups coarsely chopped rotisserie chicken
2 Tbsp grated parmesan cheese

1. Preheat the oven to 350°. In a large skillet, heat the butter over medium-high heat until just melted. Add the mushrooms and cook, stirring occasionally, until softened, about 5 minutes. Sprinkle the flour on top and stir in for 1 minute. Stir in the marsala and cream and simmer, stirring occasionally, until slightly thickened, about 3 minutes. Stir in 2 cups water, the parsley, 1 teaspoon salt and 1/2 teaspoon pepper. 
2. In a greased 9-inch-by-13-inch casserole, spread the rice in an even layer; top with the chicken. Pour the mushroom gravy on top. Cover snugly with foil and bake until bubbly, about 35 minutes. Discard the foil, sprinkle the parmesan on top and bake for 5 minutes more. 

Wednesday, May 06, 2009

Apple Danish Pies

From Taste of Home Cooking for 2 Winter 2008

1/3 C sugar
1 Tbsp plus 1 tsp cornstarch
1/2 tsp ground cinnamon
1/8 tsp ground nutmeg
2 C chopped peeled tart apples
1/4 C unsweetened apple juice
1 tube (4oz) refrigerated crescent rolls
1 pkg (3oz) cream cheese, softened
2 Tbsp confectioners' sugar
1/2 tsp vanilla extract
1/4 C confectioners' sugar
2 tsp 2% milk

In a small saucepan, combine the sugar, cornstarch, cinnamon and nutmeg.  Add apples and juice; toss to coat.  Bring to a boil; cook and stir for 2 minutes or until thickened.  Remove from the heat.
Separate crescent dough into four triangles.  On a lightly floured surface, roll two triangles into 5" circles.  Place each into an 8oz ramekin, pressing dough onto the bottom and 1/2 inch up the sides.
In a small mixing bowl, beat cream cheese, confectioners' sugar and vanilla.  Spread over dough in ramekins.  Top with apple mixture.  Roll out remaining crescent dough into 4" circles; place over filling.  Cut slits in top.
Bake at 375 for 20-25 minutes or until filling is bubbly and topping is golden brown.  Combine glaze ingredients; drizzle over pies. Serve warm.

Gorgonzola Pasta with Walnuts - meals for 2

From Taste of Home Cooking for 2 Spring 2009

4oz uncooked spaghetti
1 large sweet onion, thinly sliced
2 Tbsp olive oil
1 garlic clove,minced
1 C (4oz) crumbled Gorgonzola cheese
2Tbsp balsamic vinegar
1/4 tsp salt
1 Tbsp chopped walnuts, toasted

Cook spaghetti  according to package directions.  Meanwhile, in a large skillet, cook onions in oil over medium heat for 15-20 minutes or until onions are golden brown, stirring frequently.  Add garlic; cook 2 minutes longer.  Remove from the heat.
Drain spaghetti; add to the skillet.  Stir in the cheese, vinegar and salt.  Sprinkle with walnuts.

Baked Orange Chicken - meals for 2

From Taste of Home Cooking for 2 Spring 2009

1/2 C orange juice
1 Tbsp reduced-sodium soy sauce
2 boneless skinless chicken breast halves
2 Tbsp orange marmalade

In a small bowl, combine orange juice and soy sauce.  Pour 1/4 cup marinade into a large resealable plastic bag; add the chicken.  Seal bag and turn to coat; refrigerate for at least 1 hour.  Cover and refrigerate remaining marinade.
Drain and discard marinade.  Place chicken and reserved marinade in an 8" square baking dish coated with cooking spray.  Spoon marmalade over chicken.  Bake, uncovered, at 350 for 25-30 minutes or until chicken juices run clear.

Pork Chop Supper - meals for 2

From Taste of Home Healthy Cooking August/September 2008

2 boneless pork loin chops (5oz each)
1 tsp canola oil
1 medium sweet potato, peeled and cut into 1/4" slices
1 small onion, sliced
1 small tart apple, peeled and sliced
1 tsp brown sugar
1/2 tsp ground cinnamon
1/4 tsp salt
1/4 tsp ground nutmeg
1/4 tsp pepper
1 can (8oz) sauerkraut, undrained

In a small nonstick skillet, brown chops in oil.  Meanwhile, place the sweet potato, onion and apple slices in a 1 1/2 quart slow cooker.  Combine the brown sugar, cinnamon, salt, nutmeg and pepper; sprinkle over apple.Top with pork chops and sauerkraut.  Cover and cook on low 3-3.5 hours or until meat juices run clear.

Makeover Hash Brown Soup

From Taste of Home Healthy Cooking August/September 2008

2 green onions, chopped
2 tsp canola oil
1 pkg (28oz) frozen O'brien hash brown potatoes, thawed
2 C 2% milk
1 can (10.75oz) reduced fat/reduced sodium cream of chicken soup
6 turkey bacon strips, diced and cooked
1/2 C shredded cheddar cheese

In a small skillet, saute onions in oil until tender.  In a 5qt slow cooker, combine the potatoes, milk, soup and onion mixture.  Cover and cook on low for 6-7 hours or until heated through.  Top each serving with 2 tablespoons bacon and 1 tablespoon cheese.

Monday, May 04, 2009

Mock Apple Butter

From Taste of Home Fall 2008

2 C unsweetened applesauce
1/4 C sugar
1/2 tsp ground cinnamon
1/4 tsp ground allspice
1/8 tsp ground ginger
1/8 tsp ground cloves

In a small saucepan, combine all ingredients. Bring to a boil.  Reduce heat; simmer, uncovered, for 30-35 minute, stirring often.  Store in an airtight container in the refrigerator.

Hearty Pizza Casserole - meals for 2

From Taste of Home Fall 2008

1 C uncooked elbow macaroni
1/2 lb lean ground beef
5 small fresh mushrooms, halved
1/3 C chopped onion
1 can (8oz) tomato sauce
1 (3.5oz) package pepperoni slices
2 Tbsp sliced ripe olives
1 tsp sugar
3/4 tsp Italian seasoning
1/4 tsp pepper
1/4 C shredded cheddar cheese
1/4 C shredded mozzarella

Cook macaroni according to package directions.  Meanwhile, in a large skillet, cook beef, mushrooms, and onion over medium heat until meat is no longer pink; drain.  Stir in the tomato sauce, pepperoni, olives, sugar, Italian seasoning and pepper.
Drain macaroni; add to meat mixture.  Transfer to a 1 1/2 quart baking dish coated with cooking spray.  Sprinkle with cheeses.  Bake uncovered at 350 for 20-25 minutes or until heated through.

Italian Pasta Sauce

From Taste of Home Fall 2008

3 hot Italian sausage links (4oz each), cut into 1/2" slices
1 lb lean ground beef
1 small onion, finely chopped
2 garlic cloves, minced
2 cans (15oz each) tomato sauce
1 can (14.5oz) stewed tomatoes
1 2/3 C crushed tomatoes in puree
1 can (6oz) tomato paste
1 1/2 tsp sugar
1/8 tsp pepper
2 Tbsp minced fresh parsley
1 1/2 tsp minced fresh oregano or 1/2 tsp dried
Hot cooked pasta

In a large skillet, cook sausage over medium heat until meat is no longer pink; drain.
Meanwhile, in a Dutch oven over medium heat, cook the beef, onion and garlic until meat is no longer pink; drain.  Add the tomato sauce, stewed tomatoes, crushed tomatoes, tomato paste, sugar and pepper.  Stir in sausage.
Bring to a boil.  Reduce heat; cover and simmer for 2 hours, stirring occasionally.  Stir in parsley and oregano.  Serve desired amount with pasta.  Cool remaining sauce; transfer to freezer container.  Freeze up to 3 months.

Barley Chili - meals for 2

From  Taste of Home Fall 2008

1/2lb lean ground beef
1 small onion, chopped 
2 Tbsp all-purpose flour
4 C water
1/3 C medium pearl barley
1/2 C tomato sauce
1 1/2 tsp beef bouillon granules 
1 tsp chili powder
3/4 tsp ground cumin
1/4 tsp salt
1/4 tsp dried oregano

In a large saucepan, cook beef and onion over medium heat until meat is no longer pink; drain.  Stir in flour.  Add the remaining ingredients; bring to a boil.  Reduce heat, simmer, uncovered, for 1 hour or until barley is tender.