Food

Last night we had a yummy dish I found on allrecipes.com. I just typed in ingredients that I had in the house and it popped out multiple recipes with those ingredients.

This is what we had:

SAVORY CHICKEN BREAST

4 Skinless, boneless chicken breast halves (I doubled for my large family)
ground black pepper to taste
4 slices Swiss cheese (I used shredded sharp cheddar cheese)
1 (10.75 oz) can condensed cream of chicken soup
1/4 cup milk
1 cup dry bread crumbs
3 tablespoons butter, melted

1. Preheat oven to 350 degrees F

2. Place chicken breast in a 9×13 inch baking dish. Season with ground black pepper to taste. Top each
    breast with a slice of cheese.

3. Mix together the soup and milk and pour mixture over chicken. Sprinkle bread crumbs on top and drizzle
   with melted butter. Bake covered in the oven for 30 minutes. Uncover and bake for another 20 minutes or
   until golden brown.

We served the chicken with peas and onions and onion soup baked potatoes. YUMMY!!

Tonight I felt like eating some shrimp (one of my favorites!!). I pulled out my recipe book which consists of many allrecipes.com recipes. This is what I found:

SHRIMP AND GRAVY
3/4 cup chopped raw bacon
1 small onion, chopped
2 tablespoons all-purpose flour
1/2 cup water
1/2 cup evaporated milk
1 pound medium shrimp-peeled
1 cube beef bouillon
1 tablespoon garlic salt
1 tablespoon chopped fresh chives
salt and pepper to taste
1. Place the bacon in a large skillet over medium-high heat. Cook and stir until crisp. Remove bacon and
    set aside, leaving the grease in the skillet. reduce the heat to medium and add the onions to the pan.     Cook and stir until transparent.
2. In a small bowl or cup, stir together the flour and water. Mix in the evaporated milk. Pour into the pan
    with the onions; cook, stirring constantly, until gravy has thickened. Stir in the bouillon cube, garlic salt
    chives, salt and pepper. Return the bacon to the skillet, and add the shrimp. Cook for 5-10 minutes, until shrimp are pink and opaque. Serve over grits, biscuits, or rice.
We are putting it over white rice with some corn. YUMMY!!
CHICKEN VEGGIE CASSEROLE
3 cups cubed cooked chicken
4 medium carrots, cut into chunks
3 medium red potatoes, cut into chunks
3 celery ribs, sliced (YUK!)
1 (10.75 oz) can condensed cream of chicken soup, undiluted
2/3 cup water
1/2 tsp salt
1/4 tsp pepper
1 can Durkees onions
Place chicken in a greased shallow 2-qt baking dish. Top with the carrots, potatoes and celery (YUK!). combine the soup, water, salt and pepper. Pour over vegetables. Top with Durkees onions. Cover and bake at 350 degrees F for 60 minutes or until vegetables are tender. 
STEAMED FISH WITH GINGER
1 pound halibut fillet
1 teaspoon coarse sea salt or kosher salt
1 tablespoon minced fresh ginger
3 tablespoons thinly sliced green onion
1 tablespoon dark soy sauce
1 tablespoon light soy sauce
1 tablespoon peanut oil
2 teaspoons toasted sesame oil
1/4 cup lightly packed fresh cilantro sprigs
1. Pat halibut dry with paper towels. Rub both sides of fillet with salt. Scatter the ginger over the top of the           fish and place onto a heatproof ceramic dish.
2. Place into a bamboo steamer set over several inches of gently boiling water, and cover. Gently steam for 10 to 12 minutes.
3. Pour accumulated water out of the dish and sprinkle the fillet with green onion. Drizzle both soy sauces over the surface of the fish.
4. Heat peanut and sesame oils in a small skillet over medium-high heat until they begin to smoke. When the oil is hot, carefully pour on top of the halibut fillet. The very hot oil will cause the green onions and water on top of the fish to pop and spatter all over. BE CAREFUL! Garnish with cilantro springs and serve immediately.

 Believe it or not, my Son #4 liked playing with the fish’s eyeballs. Prepare yourself for this…my Son #1 ATE them!!!!! He said they were very salty…AAAHHHHH! The Chinese, which my children are 1/2, will eat anything!!!

December 10, 2011

Tonight we are having one of our favorite recipes EVER! I found the recipe in a cookbook I bought from our church many years ago that contains recipes sent in by church members. You could then buy the cook book for a small fee. It is jam packed with some of the best recipes I could ever find.

Tonight we are having MAPLE COUNTRY RIBS. My mouth is watering just typing those three beautiful words! Here’s the recipe:

3 lbs. country style pork ribs
1 C maple syrup
1/2 C applesauce
1/4 C ketchup
3 Tbsp. lemon juice
1/4 tsp. salt
1/4 tsp. pepper
1/4 tsp. garlic powder
1/4 tsp. ground cinnamon

Place ribs in Dutch oven or large kettle. Cover with water; bring to a boil. Reduce heat and simmer for 10 minutes. Drain. Place ribs in a greased 13x9x2 inch baking pan. Combine remaining ingredients. Pour 1/2 over ribs. Bake, uncovered, at 325 degrees for 1 1/2 hours until meat is tender, basting often with remaining sauce. Makes 4 to 6 servings.

December 12, 2011

Tonight we had one of my family’s favorite dinners. Baked chicken with potato casserole, green beans and onions and rolls. Hope the picture looks as good as it tasted!!

BAKED CHICKEN

3 lbs. chicken thighs
1 Tbs. salt
3 Tbs. sugar (I usually add a little bit more-hee hee!)
1 1/2 Tbs. soy sauce
3/4 Tbs. cooking wine
1 Tbs. Hoison sauce
1/4 Tbs. white pepper
1/2 Tbs. oyster sauce

Mix ingredients. Marinate thighs for 3-4 hours with half of mixture. Apply remainder of mixture before baking. Place in baking dish skin side down first.  Bake at 350 degrees for 45 minutes (flipping once). Then 375 degrees for 15 minutes to brown.

POTATO CASSEROLE

30 oz. frozen hashbrowns
1/2 cup chopped scallions
1/4 lb. butter (1 stick) melted
1 can cream of chicken soup
1 cup sour cream
1 tsp salt
pepper
2 cups shredded cheese (of your choice)
1 cup crushed Ritz crackers
4 Tbs. melted butter

Thaw potatoes. Mix with next 7 ingredients. Pour into greased 8×13 baking pan. Sprinkle with Ritz crackers. Drizzle with butter. Bake at 350 degrees for 45 minutes uncovered.

December 18, 2011

I spent the day baking Christmas cookies. I wanted to share my favorite recipe for what I think is the prettiest cookie I’ve ever seen.

HOLLY BERRY COOKIES
2 cups all-purpose flour
1 cup sugar
1 teaspoon ground cinnamon
3/4 teaspoon baking powder
1/4 teaspoon salt
1/2 cup cold butter (no substitutes)
1 egg
1/4 cup milk
2/3 cup seedless raspberry jam
GLAZE:
2 cups confectioners’ sugar
2 tablespoons milk
1/2 teaspoon vanilla extract
Red-hot candies
Green food coloring
In a large bowl, combine the first five ingredients. Cut in butter until crumbly. In a small bowl, beat egg and milk. Add to crumb mixture just until moistened. Cover and refrigerate for 1 hour or until dough is easy to handle. On a lightly floured surface, roll out dough to 1/8-in. thickness. Cut with a 2-in. round cookie cutter. Place on ungreased baking sheets. Bake at 375 degrees for 8-10 minutes or until edges are lightly browned. Cool on wire racks. Spread jam on half of the cookies; top each with another cookie. In a small mixing bowl, combine sugar, milk and vanilla until smooth; spread over cookies. Decorate with red-hots before glaze is set. Let dry. Using a small new paintbrush and green food coloring, paint holly leaves on cookies. YIELD: 2 dozen.

CARAMEL APPLE PIE

2 (9 inch) unbaked pie shells
1 can apple pie filling
1/3 cup packed brown sugar
1 cup caramel dip (or melted caramel candy)

1. Preheat oven to 375 degrees F.
2. Pour apple pie filling into one pie shell.
3. Sprinkle with brown sugar.
4. Cover with caramel dip.
5. Place second pie shell on top.
6. Bake for 40 – 45 minutes or until golden brown. Let cool before serving.

YUMMY!!

October 28, 2012

OLIVE GARDEN’S SHRIMP CARBONARA

Marinated shrimp
1 cup extra virgin olive oil
1 cup hot water
1 Tbsp Italian seasoning
1 Tbsp chopped garlic
3 pounds large shrimp, peeled and deveined
Sauce
1 cup butter
1 1/2 tsp chopped garlic
3 Tbsp bacon bits
3 Tbsp flour (all purpose)
1 cup Parmesan cheese (grated)
4 cups heavy cream
4 cups milk
1/4 cup bacon base
1/2 tsp black pepper
2 – 14 oz boxes of any long pasta, cook using instructions on package
1/4 tsp salt
Topping
3 Tbsp Romano cheese, grated
3 Tbsp Parmesan cheese, grated
1 3/4 cups mozzarella cheese, shredded
1/2 cup panko breadcrumbs
1 1/2 tsp chopped garlic
1 1/2 Tbsp melted butter
2 Tbsp. parsley, chopped
1 1/2 cups roasted red peppers, cut into small strips
1/4 cup bacon bits
Preheat oven to 350 degrees. 
Marinate shrimp with first five ingredients. Cover and refrigerate for at least 30 minutes.
Sauce ~ Melt butter in a large saucepan over medium heat. Add garlic and bacon bits. Saute for 5 minutes, stirring frequently. Add flour, Parmesan cheese, heavy cream, milk, bacon, base pepper and salt. Use a wire whisk to whip all ingredients together. Bring to a boil. Reduce heat and allow to simmer.
Topping ~ Combine Romano, Parmesan, mozzarella, panko, chopped garlic, melted butter and chopped parsley in a mixing bowl. Stir until well blended. Set aside.
Shrimp ~ Preheat large skillet. Add shrimp to pan. Add red peppers and bacon bits. Cook for 3 more minutes or until cooked on both sides and internal temperatures reach 155 degrees. Add sauce (from above). Stir until well blended.
Plating ~ Place hot, precooked pasta on a large serving platter. Top with shrimp and sauce. Evenly distribute topping over top of shrimp. Place in broiler until top is golden brown. Serve immediately and enjoy!