I guess the answer is yes.... since I found their cookbook at a yard sale and hopefully it will be worth the 2 bucks I paid for it. Let's see what the gals on Wisteria Lane eat. Hmmmm....Shopping Bag Chicken sounds interesting. Maybe it will make it to my table on Woodlawn Circle this weekend. (Just make sure you use a paper bag, not plastic)
4 medium potatoes, scrubbed and cut into quarters (about 3/4 lb)
1 tablespoon olive oil
1 teaspoon salt
1/4 teaspoon pepper
3 links sweet or hot Italian sausage, cut into 1 1/2 inch lengths
1 teaspoon dried thyme
1/2 teaspoon oregano
1/2 teaspoon paprika
one whole chicken, cut into pieces
3 small zucchini, trimmed and cut into 1/2 inch rounds
1. Preheat oven to 425, Toss the potatoes together with the olive oil in a large roasting pan. Season with salt and pepper and toss again. Mix in the sausage pieces and scrape the potatoes and sausage toward the center of the pan.
2. Put the thyme, oregano, paprika and 1 teaspoon salt and 1/4 teaspoon pepper into a brown paper bag, Stir the spices and spread them out in a more or less even layer over the bottom of the bag. Trim any excess fat from the chicken pieces and pat them dry with paper towels. Add them to the bag, crimp the top to seal it tightly and shake the bag to coat the chicken evenly with the spices. Arrange the season chicken pieces skin-side up around the edges of the pan. Roast 15 minutes.
3. Add the zucchini to the center of the pan and stir to mix with the sausage and potatoes. Be as fussy (or not) as you like now and the next time you stir the vegetables. Turn them one by one to brown each piece evenly or just give them a big stir. Roast 15 minutes.
4. Stir (or turn) the vegetables and sausage one more time, keeping them in the center of the pan. Roast till no trace of pink remains at the thickest part of the chicken, about 20 minutes.
5. Remove the chicken to a serving platter and scatter the vegetables and sausages around it. Depending on the chicken and sausage, you may want to make a brief pit stop on a paper towel lined baking sheet to drain the meats and vegetables before putting them on the platter.
Showing posts with label Can't wait to try. Show all posts
Showing posts with label Can't wait to try. Show all posts
Thursday, April 22, 2010
Thursday, October 29, 2009
Chicken and Spinach Enchiladas
I was rushing out of the house this morning and I decided to grab a stack of recipes I had laying on the desk. In that stack was this.... and I think it will make it to my "can't wait to try" list for this weekend.
12 chicken breast halves, skinned
1 teaspoon salt
2 (10 oz) packages frozen chopped spinach
1 cup diced onion
1 Tablespoon butter, melted
1 (10 3/4 oz) can cream of chicken soup, undiluted
3/4 cup milk
3 (4 oz) cans diced green chilies, drained
3 (8 oz) cartons sour cream
3 cups (12 oz) shredded Monterey Jack cheese
16 flour tortillas
Place chicken in a Dutch oven; add salt and water to cover. Bring to a boil, cover, reduce heat and simmer 40 minutes or until tender. Remove chicken and let it cool slightly, Bone chicken; dice and set aside.
Cook spinach according to directions; drain well, and reserve 1 cup spinach broth. Set aside.
Saute onion in butter in Dutch oven until tender. Stir in spinach and chicken, set aside.
Combine soup, reserved spinach broth, milk, green chilies, sour cream and half of the cheese in a bowl; mix well. Stir half of the sauce mixture into chicken mixture. Reserve remaining sauce.
Spoon chicken mixture evenly down center of each tortilla; roll up tortillas and place seam side down into 2 lightly greased 13x9x2 inch baking dishes. Spoon remaining sauce over tortillas. Bake uncovered at 350 for 25 minutes. Sprinkle with remaining cheese, bake an additional 5 minutes.
12 chicken breast halves, skinned
1 teaspoon salt
2 (10 oz) packages frozen chopped spinach
1 cup diced onion
1 Tablespoon butter, melted
1 (10 3/4 oz) can cream of chicken soup, undiluted
3/4 cup milk
3 (4 oz) cans diced green chilies, drained
3 (8 oz) cartons sour cream
3 cups (12 oz) shredded Monterey Jack cheese
16 flour tortillas
Place chicken in a Dutch oven; add salt and water to cover. Bring to a boil, cover, reduce heat and simmer 40 minutes or until tender. Remove chicken and let it cool slightly, Bone chicken; dice and set aside.
Cook spinach according to directions; drain well, and reserve 1 cup spinach broth. Set aside.
Saute onion in butter in Dutch oven until tender. Stir in spinach and chicken, set aside.
Combine soup, reserved spinach broth, milk, green chilies, sour cream and half of the cheese in a bowl; mix well. Stir half of the sauce mixture into chicken mixture. Reserve remaining sauce.
Spoon chicken mixture evenly down center of each tortilla; roll up tortillas and place seam side down into 2 lightly greased 13x9x2 inch baking dishes. Spoon remaining sauce over tortillas. Bake uncovered at 350 for 25 minutes. Sprinkle with remaining cheese, bake an additional 5 minutes.
Tuesday, November 4, 2008
Lida's Bacon Wrapped Pork Tenderloin
I can't wait to try this. We eat pork a lot around Billyville but for some reason I stick to the same recipes so this is up for testing soon. I found this on another blog http://www.theschellcafe.com/. It was a contest winner.
1 pork tenderloin, about 1 pound
3/4 t. kosher salt
3/4 t. black pepper
4 sprigs fresh thyme (can use 3/4 t. dried)
4 slices bacon
1 T. olive oil
1 white or yellow onion, cut into about 8 wedges
2 carrots, sliced
8 new potatoes
Heat oven to 400 degrees. Pat pork dry with paper towels. Season with 1/2 t. of the salt, 1/2 t. of black pepper and the thyme. Wrap it with bacon (no need to secure it with toothpicks). Heat oil in large cast iron skillet over medium/high heat.
Add the pork and vegetables, season with the remaining salt and pepper. (It may seem kind of crowded but everything will shrink and cook down a little). Cook the pork 2 minutes on each side. Stir the veggies around a litt.e Transfer the skillet to the oven and roast for 25 minutes. You may want to turn the pork half way thru and stir the veggies. Let rest for 5 to 10 minutes and serve with the veggies.
1 pork tenderloin, about 1 pound
3/4 t. kosher salt
3/4 t. black pepper
4 sprigs fresh thyme (can use 3/4 t. dried)
4 slices bacon
1 T. olive oil
1 white or yellow onion, cut into about 8 wedges
2 carrots, sliced
8 new potatoes
Heat oven to 400 degrees. Pat pork dry with paper towels. Season with 1/2 t. of the salt, 1/2 t. of black pepper and the thyme. Wrap it with bacon (no need to secure it with toothpicks). Heat oil in large cast iron skillet over medium/high heat.
Add the pork and vegetables, season with the remaining salt and pepper. (It may seem kind of crowded but everything will shrink and cook down a little). Cook the pork 2 minutes on each side. Stir the veggies around a litt.e Transfer the skillet to the oven and roast for 25 minutes. You may want to turn the pork half way thru and stir the veggies. Let rest for 5 to 10 minutes and serve with the veggies.
Monday, November 3, 2008
Swiss Potato Torte
I decided to look in my cookbook collection for some new recipes and I pulled out a book called Award Winning Recipes by the Editors of Favorite Recipes and Irena Chalmers. Sounds good to me, award winning means somebody else has tasted and tested these recipes so they must be good. RIGHT?
This one caught my eye since it mentioned Swiss cheese, my all time favorite food. I'm going to try these very soon and if they are as good as the picture makes them look, they may find their way to my Thanksgiving table.
3 Tablespoons butter, softened
6 medium potatoes, peeled and thinly sliced
1/2 cup grated Parmesan cheese
1 teaspoon ground nutmeg
1 teaspoon salt
1/4 teaspoon pepper
2 cups ( 8 oz) shredded Swiss cheese
1/4 cup heavy cream, warmed
Chopped parsley and paprika, for garnish
Preheat over to 400 degrees. Generously grease a 2 quart ovenproof bowl with the butter. Alternately layer the potatoes, Parmesan cheese, nutmeg, salt and pepper and Swiss Cheese in the prepared dish. Bake, tightly covered for 1 1/4 hours or until the potatoes are tender. Let stand for 1o minutes. Then invert onto a serving platter. Drizzle the warm cream over the top and garnish with parsley and paprika.
This one caught my eye since it mentioned Swiss cheese, my all time favorite food. I'm going to try these very soon and if they are as good as the picture makes them look, they may find their way to my Thanksgiving table.
3 Tablespoons butter, softened
6 medium potatoes, peeled and thinly sliced
1/2 cup grated Parmesan cheese
1 teaspoon ground nutmeg
1 teaspoon salt
1/4 teaspoon pepper
2 cups ( 8 oz) shredded Swiss cheese
1/4 cup heavy cream, warmed
Chopped parsley and paprika, for garnish
Preheat over to 400 degrees. Generously grease a 2 quart ovenproof bowl with the butter. Alternately layer the potatoes, Parmesan cheese, nutmeg, salt and pepper and Swiss Cheese in the prepared dish. Bake, tightly covered for 1 1/4 hours or until the potatoes are tender. Let stand for 1o minutes. Then invert onto a serving platter. Drizzle the warm cream over the top and garnish with parsley and paprika.
Tuesday, September 23, 2008
Chile Con Queso, Revved Up
Ree, the Pioneer Woman has become my new best friend (she just doesn't know me yet) and she has the coolest site on the web, http://www.thepioneerwoman.com/. She is multi-talented and boy can she cook. I call her my cowboy girl. Billy Head gets sick of me talking about her and her website. But yet he doesn't mind eating the tasty foods I've fixed thanks to her. Not to long ago we went to a friend's birthday party and I took "Spanish" Green Beans which I found on her website. One of Billy Head's friends loved them and asked him about them. I overheard Billy Head trying to explain where I found the recipe and he finally gave up and asked "What's that website you talk about with the cowboy's"? I guess he really does listen to me sometimes.
Anyway those green beans earned me the title "The Green Bean Lady".
On to the subject at hand. Chili Con Queso, Revved Up. This is another of her recipes that I haven't tried yet but will in the very near future. Go ahead beat me to it. I dare you!
Chile Con Queso, Revved Up
2 lb package Velveeta Cheese
1 lb package Hot Breakfast Sausage (Jimmy Dean, Potter’s, etc.)
½ large onion
1 regular can Rotel (either Regular or Extra Hot, according to preference)
1 7-oz can diced green chilies
1 to 3 finely diced jalapeno peppers, according to preference. (If you like things more spicy,
leave the seeds and white membranes.)
Chop the onion and brown with the breakfast sausage. Drain excess fat so you won’t have a
coronary. Cut Velveeta into cubes and add to warm skillet. Add Rotel and green chilies, and stir
together over low heat until mixture is melted. Add finely diced jalapenos, stir together, and serve
warm with tortilla chips. During serving, Queso needs to be kept warm, either in a fondue pot,
chafing dish, or Crock Pot.
Queso can be frozen flat in Ziploc bags and reheated.
Anyway those green beans earned me the title "The Green Bean Lady".
On to the subject at hand. Chili Con Queso, Revved Up. This is another of her recipes that I haven't tried yet but will in the very near future. Go ahead beat me to it. I dare you!
Chile Con Queso, Revved Up
2 lb package Velveeta Cheese
1 lb package Hot Breakfast Sausage (Jimmy Dean, Potter’s, etc.)
½ large onion
1 regular can Rotel (either Regular or Extra Hot, according to preference)
1 7-oz can diced green chilies
1 to 3 finely diced jalapeno peppers, according to preference. (If you like things more spicy,
leave the seeds and white membranes.)
Chop the onion and brown with the breakfast sausage. Drain excess fat so you won’t have a
coronary. Cut Velveeta into cubes and add to warm skillet. Add Rotel and green chilies, and stir
together over low heat until mixture is melted. Add finely diced jalapenos, stir together, and serve
warm with tortilla chips. During serving, Queso needs to be kept warm, either in a fondue pot,
chafing dish, or Crock Pot.
Queso can be frozen flat in Ziploc bags and reheated.
Pastrami and Pepper Roll-Ups
I'm always looking for something out of the ordinary when it comes to appetizers and this one sounds yummy and easy.
1/2 lb. sliced pastrami (from deli)
1/3 cup chive and onion cream cheese spread (from 8 oz container)
1/2 cup roasted red bell peppers (from a jar) drained, cut into 3/4-inch wide strips
Fresh rosemary, if desired
Spread each pastrami slice with cream cheese spread. Top each with roasted pepper piece at one edge, roll up each tightly. Refrigerate at least 2 hours or until firm.
Cut each roll into 1-inch thick pieces. Secure each with fresh rosemary or cocktail toothpick.
Note: Before assembling the roll-ups, blot the pepper strips with paper towels so they stick to the cream cheese when they are rolled.
1/2 lb. sliced pastrami (from deli)
1/3 cup chive and onion cream cheese spread (from 8 oz container)
1/2 cup roasted red bell peppers (from a jar) drained, cut into 3/4-inch wide strips
Fresh rosemary, if desired
Spread each pastrami slice with cream cheese spread. Top each with roasted pepper piece at one edge, roll up each tightly. Refrigerate at least 2 hours or until firm.
Cut each roll into 1-inch thick pieces. Secure each with fresh rosemary or cocktail toothpick.
Note: Before assembling the roll-ups, blot the pepper strips with paper towels so they stick to the cream cheese when they are rolled.
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