When I have a little shrimp left over and I want to have pasta, I add chicken to make up the a great dish of goodness!
Start to finish: 30 min.
Makes: 5 servings
8 oz. uncooked fettuccine
4 bacon strips, chopped
3/4 lb. boneless skinless chicken, cubed (leftovers)
1 can (14oz) diced tomatoes ( with garlic, onion, drained)
2 cups fresh baby spinach, chopped
3/4 cup heavy whipping cream-(I used Half-Half)
1/2 tsp. dried sage leaves
1/2 cup grated Parmesan cheese, divided
3/4 lb. peeled and cooked medium shrimp (leftovers)
1. Cook fettuccine according to package. Meanwhile, in a large skillet, cook bacon over medium heat until crisp. Remove to paper towels to drain. Reserving some bacon fat for later.
2. In the same skillet, saute chicken in reserved drippings until chicken juices run clear. Remove and keep warm.
3. Add the tomatoes, spinach, cream, sage and 1/4 cup cheese to the skillet; cook and stir over medium heat until slightly thickened and spinach is wilted. Drain fettuccine and add to skillet. Stir in the chicken and shrimp; heat through. Remove from heat. Sprinkle with bacon and remaining cheese.ENJOY!!
I used frozen hash browns and turn this recipe into a cheesy, sausage, satisfying meal that you can have anytime of day!
Start to Finish: 30 min
Makes: 3 servings
4 cups frozen cubed hash brown potatoes
1/4 cuo chopped green pepper ( I used red)
1/3 cup canola oil
1/4 lb. smoked sausage, halved, then cut into 1/4 inch slices
3 slices process American cheese ( or shredded cheese of your choice)
1.In a large skillet, cook potatoes and pepper in oil over medium heat until potatoes are golden brown. Stir in sausage; heat through. remove from heat; top with cheese. Cover and let stand 5 minutes or until cheese is melted. ENJOY!!
My Baked Mushroom Chicken
This recipe is great to dress up chicken breasts using fresh mushrooms, green onions and two kinds of cheese. You’ll enjoy eating this one!
Prep: 20 min. Bake:20 min
Makes: 4 servings
4 boneless skinless chicken breast halves ( about 1 pound)
1/4 cup flour
3 Tbsp. butter
1 cup sliced fresh mushrooms
1/2 cup chicken broth
1/4 tsp. salt and pepper
1/3 cup shredded mozzarella cheese
1/3 or more grated Parmesan cheese
1/4 cup sliced green onions
1. Flatten each chicken breast half to 1/4-inch thickeness. Place flour in a resealable plastic bag; add chicken, a few pieces at a time. Seal and shake to coat.
2. In a large skillet, brown chicken in 2 Tbsp. butter on both sides. Transfer to a greased 11-in.x7-in. baking dish. In the same skillet, saute mushrooms in the remaining butter until tender. Add the broth, salt and pepper. Bring to a boil; cook for 5 minutes or until liquid is reduced to 1/2 cup. Spoon over chicken.
3. Bake, uncovered, at 375 degrees for 15 minutes or until chicken is no longer pink. Sprinkle with cheeses and green onions. Bake 5 minutes longer or until cheese is melted. ENJOY!!
This rich and cheesy pasta dish is a family favor. This has all the flavor of lasagna without the work of layering the ingredients. I used 1/2 ground beef and 1/2 pound of italian sausage instead, alot less spice and easy on your stomach.
Prep: 15 min. Bake: 45 min.
Makes: 10-12 Servings
1 pound uncooked mostaccioli (this is pasta)
1/2 lb. ground beef
1/2 lb. italian sausage
1 jar of your favor spaghetti sauce (my is Bertolli)
1 egg, lightly beaten
1 15oz. ricotta cheese
2 cups (8oz.) shredded mozzarella cheese
1/2 cup grated Romano cheese or Parmesan cheese
1.Cook pasta according to package directions, drain. Crumble sausage and ground beef into Dutch oven. Cook over medium heat until no longer pink; drain. Stir in spaghetti sauce and pasta. In a large bowl, combine the egg, ricotta cheese and mozzarella cheese.
2.Spoon half of the pasta mixture into a greased shallow 3-qt. baking dish; layer with cheese mixture and remaining pasta mixture.
3.Cover and bake at 375 degrees for 40 minutes . Uncover; top with Romano cheese.(or your favor cheese). Bake 5 minutes longer or until cheese is melted. Then ENJOY!!.
If you decide to make two of these, freeze one for later!
Prep: 40 min.
Bake: 20 min + cooling
Makes: 2 Pastries (11 servings each)
2 cups flour, divided
1/4 tsp. salt
1 cup cold butter, chopped up
2 Tbsp. plus 1 cup cold water
1/4 tsp almond extract
FROSTING
1 1/2 cups confectioners’ sugar
2 Tbsp. butter, softened
4 tsp. water
1/4 tsp. almond extract
2/3 cup chopped almonds, toasted
1.In a large bowl, combine 1 cup flour and salt; cut in 1/2 cup butter until mixture resembles coarse crumbs. Add 2 Tbsp. cold water stir with a fork until blended. Shape dough into a ball; divide in half. Place dough 3 in. apart on an ungreased baking sheet; pat each into a 12 -in x 3-in. rectangle.
2.In a large saucepan, bring remaining butter and water to a boil. Remove from the heat; stir in extract and remaining flour until a smooth ball forms. Remove from the heat; let stand for 5 minutes. Add eggs, one at a time, beating well after each addition. Continue beating until mixture is smooth and shiny.
3.Spread over rectangles. Bake at 400 degrees for 18-20 minutes or until topping is lightly browned. Cool for 5 minutes before removing from pan to wire rack.
4. For frosting, in a small bowl, combine the sugar, butter, water and extract; beat until smooth. Spread over pastries; sprinkle with almonds. ENJOY!!
Who doesn’t love doughnuts on a Sunday morning, freshly made by you! You could go out and buy the expensive ones if you like. This recipes is easy and delicious and you don’t have to get dress to make them!
Prep: 30 min.
Cook: 5 min.
Makes: 20 doughnuts
4 1.2 to 5 cups all purpose flour
1 1/4 cups sugar
4 tsp. baking powder
1 tsp. salt
3 eggs, lightly beaten
1 cup 2% milk
1/4 cup canola oil
2 Tbsp. orange juice
4 tsp. grated orange peel
Oil for deep-fat frying
Confectioners’ sugar
1. In a large bowl, combine 4 1/2 cups flour, sugar, baking powder and salt.
2. Combine the eggs, milk,oil, orange juice and peel; stir into dry ingredients just until moistened. Stir in enough remaining flour to form a soft dough. Cover and refrigerate for a least 1 hour. Now let me say this, make this the night before!
3. Turn onto a floured surface; roll to 1/2 in. thickness. Cut with a floured 2 1/2 in doughnut cutter or use a round glass, then a shot glass for the center hole. Works all the time.
4. In an electric skillet or deep-fat fryer, heat oil to 375 degrees. Fry doughnuts. a few at a time, until golden brown. Dust warm doughnuts with confectioner’s sugar or ground cinnamon. ENJOY!!
I either make my own crust or if I have no time I buy ready-made crust. Anyway you do it your pizza can be on a serving tray in half an hour. You have to try the triple-cheese version, along with health tomatoes. Oh, don’t forget the black olives!
Start To Finish: 30 min.
Makes: 16 slices
1/2 cup finely chopped red onion
1/2 cup finely chopped sweet red pepper
1 Tbsp. olive oil
1 prebaked 12 -inch pizza crust or make your own
1/3 cup prepared pesto
1 cup (4 oz.) crumbled feta cheese
1 cup (4 oz.) shredded mozzarells cheese
1 cup (4 oz.) shredded Parmesan cheese
1 can chopped ripe olives
1 medium tomato, thinly sliced
1.In a small skillet, saute onion and red pepper in oil until tender. Remove from the heat; set aside.
2.Place crust on an ungreased 14-in. pizza pan. Spread pesto to within 1/2 in. of edges. Layer with cheeses, onion mixture, olives and tomato.
3.Bake at 400 degrees for 15-18 minutes or until cheese is melted. ENJOY!!
These mini meatballs are packed with lots of favor. It is just one way to make a meatball.
Mini-Bacon Meatballs
Makes: 28 meatballs
Total time: 30 minutes
2 strips bacon, diced
1/4 cup diced, minced
1/2 lb. ground sirlon or hambuger
1/4 cup dry bread crumbs
2 Tbsp. fresh parsley
1/2 tsp. paprika
1/2 tsp. kosher salt
1/2 tsp. balck pepper
1 egg beaten
1.Preheat oven to 400 degrees. Coat a cookies sheet with pan or use foil or parchment paper.
2.Cook bacon in a skillet over medium-high until crisp, about 4 minutes. Remove and place on a paper towel. Pour off all but 1 Tbsp. of oil.
2. Saute onion in same skillet in the the oil over medium heat until softened. Add garlic and cook 1 more minute.
3. Combine sirlon, cooked bacon, onion mixture, and all the other stuff in a large. Add in the beaten egg.
4. Form mixture into 1 inch meatballs and place on cookie sheet pan. Bake for 10 minutes.
These can be frozen for use later! ENJOY!!
I am going to add 49 more recipes to make meatballs- check back!
We have decide to try Salmon. Eating healthy is part of life and if you want the best fish try Salmon. I found this recipe. It ws very easy and quick to prepare. First time for us to have made Salmon, I must say it was seasoned just right for us!
2 Tbsp. brown sugar
1 Tbsp. Soy sauce
1 Tbsp. butter, melted
1 Tbsp. olive oil
1/2 tsp. garlic powder
1/2 tsp. ground mustard
1/2 tsp. paprika
1/2 tsp. pepper
1/4 tsp. dill weed
dash of salt, if you like
1 salmon fillet (1 to 2 lbs.)If it is just the two of you, 1 lbs.
1. Mix all ingredients except salmom; brush over salmom
2. Place salmom, skin side down, on an oiled grill rack or on a lighly oiled baking sheet. Grill, covered, over medium heat or broil 4 inch from heat until fish just begins to flake easily with a fork. about 10-15 minutes. ENJOY!!
I always felt that spanish rice and chicken were a great combination. When I first made this recipe I used carrots, didn’t like it, so I changed it to peas. What a differance A pea can make!
1 lb. boneless skinless chicken breasts, cut 1 1/2inch. pieces
1 Tbsp. Flour
1/2 tsp. pepper
1/2 tsp. salt
4 tsp. plus 1 Tbsp. olive oil
1 small sweet red pepper, chopper
1 small onion, chopped
1 celery rib, chopped
1 1/2 cups uncooked long grain rice (or minute rice)
1 tsp. ground cumin
1 tsp. chili powder
2 1/4 cups chicken broth
1 can diced tomatoes, undrained
1 cup frozen peas, thawed
1. In a small bowl, toss chicken with flour, pepper and 1/4 tsp. salt. In a Dutch oven, heat 4 tsp. oli over medium-high heat. Brown the chicken, stirring occasionally; remove from pan.
2. In the same, heat remaining oil over medium heat. Add pepper, onion and celery; cook and stir 2-4 minutes or until onion is tender. Add rice, cumin, chili powder and remaining salt; stir to coat rice. Stir in remaining ingredients; bring to a boil. Reduce heat; simmer, covered, 10 minutes.
3. Place browned chicken over rice (do not stir in). Cook, covered, 5 minutes longer or until rice is tender and chicken is cooked through. ENJOY!!
Recipes, Gardening ,and Fun Projects to make. all homemade!
Fun Recipes to make and enjoy!! 