Nov 10, 2011 |
I was at a loss what to cook for a quick, cheap, and healthy dinner. For the same reason as everyone else, I don’t typically like the heavier fat-laden fried foods, but last night’s chill in the air begged for something warm and delicious.
I heated up some of my Infused Olive Oil in a skilled, added four pieces of boneless, skinless chicken breasts and let them cook, covered, while I prepared the other foods.
After four minutes, I turned the chicken, sprinkled with a small mix of freshly chopped herbs from my garden (sage, chives, basil, oregano, and parsley), and cooked, covered, for another five minutes.
Because I like my meat well done and seasoned, I turned the burner off, turned the chicken once more, and let it finish for another five minutes as I finished the potatoes and vegetables.
It was quick, easy, nutritious, delicious, and warm.
But the best part? When my daughter came home today and said she told all her friends at school she couldn’t wait to eat the left-overs.
*This recipe has been submitted to the 2011 Holiday Recipe Exchange. “Come join the fun at the My Baking Addiction and GoodLife Eats Holiday Recipe Swap sponsored by Shenandoah Growers Organic Fresh Herbs.”
Oct 26, 2011 |
by Molly Jo Realy @MollyJoRealy
Frittata is basically a baked omelet. You can add whatever ingredients and seasonings you like. They can be served for breakfast, brunch, dinner or snack. You can add salsa or marinara, depending on the ingredients. This is my favorite blend:
INGREDIENTS:
8 large eggs
1 cup milk
3/4 cup shredded 4-cheese blend
1/2 cup chopped or mini pepperoni
1/3 cup diced tomatoes
1/3 cup diced green chilis
1/3 cup chopped mushrooms
1/2 green pepper, diced
1/2 red pepper, diced
1/2 large onion
Salt, pepper, oregano, and other Italian seasonings to taste
Mix all ingredients together. If you like, you can mix this the night before and store in an airtight container in the fridge. If you make it ahead, be sure to remix all ingredients thoroughly before cooking.
Spray pan with non-stick cooking spray. Pour mix into pan. Bake according to the pan size below. Cook thoroughly, until toothpick or knife inserted in center comes out clean. Allow to cool slightly before serving.
MINI MUFFIN PAN: Fill mini cups 3/4 full. Bake for approximately 16-17 minutes. (This is my favorite way to make these for party gatherings, once cooled they are a scrumptuous finger food.)
REGULAR MUFFIN PAN: Fill muffin cups 3/4 full. Bake for approximately 30-33 minutes.
9 x 9 GLASS BAKING DISH: Pour entire mix into dish. Bake for approximately 40-42 minutes.
Oct 13, 2011 |
by Molly Jo Realy @MollyJoRealy
I grew up on this dish. It’s got the meat and veggies all together, and boy! is it scrumptuous, as well as Quick and Easy.
INGREDIENTS:
1 pkg Hot Dogs, sliced into “coins”
1 (16 oz) can green beans, drained
1 can Cream of Mushroom soup (undiluted)
1/2 tsp Worcestershire or Soy Sauce
1 can (2.8 oz) French Fried Onions
1 Cup Cheddar Cheese, shredded
Combine hot dogs, green beans, 1/2 can of French Fried onions, 1/2 cup cheese. Add in soup and Worcestershire/Soy sauce, mix thoroughly.
Bake uncovered at 350 for 25 minutes. Remove from oven. Top with remaining French Fried onions and cheese. Bake uncovered for an additional 5 minutes.
Sep 8, 2011 |
by Molly Jo Realy @MollyJoRealy
I love the creamy, cheesy soups at restaurants. But I can’t afford to go out each time I want one bowlful. For the price of less than three restaurant servings, this recipe serves up 12 or more portions. It’s simple to make, freezes well, and goes great with breads.
It can be made on the stove top or in the slow cooker. Directions for both follow the recipe.
INGREDIENTS:
1 chopped onion
2 TBSP butter [if stove top, not needed for slow cooker]
6 small red potatoes, chopped
1 large [26 oz.] condensed Cream of Chicken soup
1 soup can of water
16 oz. frozen broccoli, thawed and chopped
1/2 can milk
1 lb. Velveeta cheese, cubed
1 celery stalk, chopped
1 large carrot, chopped
4 – 6 strips cooked bacon, crumbled
Salt and pepper to taste
Chives for garnish [if desired]
STOVE TOP DIRECTIONS:
Saute’ onion in butter.
In 5-quart stockpot add onion, potatoes, soup, water. Mix well, bring to light boil for 10-15 minutes until potatoes are cooked. Add broccoli, milk, carrot, celery. Stir regularly. Bring to light boil for 5 minutes. Add bacon, mix well. Reduce heat to medium high. Add cheese. Stir until melted.
SLOW COOKER DIRECTIONS:
In 5-quart crock pot combine all ingredients (butter not needed for slow cooker).
Cook on high for three hours, stirring every hour to blend cheese and ingredients.
*You may want to soften the potatoes before adding to the slow cooker. You can do this by either boiling for 10 minutes, or microwaving for 6 minutes (be sure to puncture first, so they don’t explode!). Handle carefully, as they will be hot, and cut into pieces before adding to slow cooker.
And Frankly, My Dear… that’s all she wrote!
