Simpleness and Awesomeness all in one quick and easy dish! Serves 6-8. Ready in 20 minutes.
Ingredients:
12-16 oz. Italian Sausage (or ground beef, turkey, or simply leave it out for a meatless meal)
1 jar of your favorite marinara sauce
1 loaf whole grain bread from the bakery
Olive oil
2-3 cups shredded mozzarella cheese
Directions:
Brown and crumble the sausage, then drain off any fat. In a pot mix the cooked sausage and the marinara sauce.
Preheat the oven to 450 degrees. Lay the slices of bread out on a sheet pan lined with aluminum foil to make clean-up easy. Drizzle the bread with olive oil. Sprinkle with as much cheese as desired. Bake for about 10 minutes or until it develops a nice brown, bubbly, cheesy crust on top.
Serve hot. Dunk cheesy yummy bread into your sauce and sit back and enjoy. This is wonderful with a light side salad.
Monday, February 25, 2013
Buttery Tomato Pasta
A classic Italian cuisine! Great at a side or for a simple Friday night meal. This sauce has so few ingredients, it's important to use a good quality can of tomatoes, or even better, you could use freshly picked tomatoes (blanched and then cooked). Serves 4. Ready in 25 minutes.
Ingredients:
1/2 lb fusilli pasta or elbow macaroni
1 (14 oz) can of good quality whole tomatoes
2 Tbsp butter
2 tsp sugar
Salt
Pepper
Pinch of dry basil
Directions:
Cook pasta according to package directions. While the pasta is cooking, prepare the tomatoes. Shred the canned whole tomatoes with your fingers as you put them in a small saucepan. Add any tomato juice left in the can to the pot. Add the butter. Heat to a simmer and stir to melt the butter. Simmer gently. Stir in sugar, salt, and pepper to taste. If you have fresh basil, thinly slice a couple leaves and stir in. If not, if you want you can add a pinch of dried basil. When the pasta is done, drain it. Stir in the cooked tomatoes and put in a serving bowl. Serve immediately.
Ingredients:
1/2 lb fusilli pasta or elbow macaroni
1 (14 oz) can of good quality whole tomatoes
2 Tbsp butter
2 tsp sugar
Salt
Pepper
Pinch of dry basil
Directions:
Cook pasta according to package directions. While the pasta is cooking, prepare the tomatoes. Shred the canned whole tomatoes with your fingers as you put them in a small saucepan. Add any tomato juice left in the can to the pot. Add the butter. Heat to a simmer and stir to melt the butter. Simmer gently. Stir in sugar, salt, and pepper to taste. If you have fresh basil, thinly slice a couple leaves and stir in. If not, if you want you can add a pinch of dried basil. When the pasta is done, drain it. Stir in the cooked tomatoes and put in a serving bowl. Serve immediately.
Wednesday, February 20, 2013
Curried Coconut Chicken
Absolutely mouth-watering. Just make sure you don't have company coming the next day because your house will smell like curry for a day or two afterwards. Makes approximately 6 servings and ready in 1 hour.
Ingredients:
2 lbs boneless skinless chicken breasts, cut into 1/2-inch chuncks
1 tsp salt and pepper, or to taste
1 1/2 Tbsp vegetable oil
2 Tbsp curry powder
1/2 onion, thinly sliced
2 cloves garlic, crushed
1 (14 oz) can unsweetened coconut milk
1 (14.5 oz) can stewed, diced tomatoes
1 (8 oz) can tomato sauce
3 Tbsp sugar
Directions:
Ingredients:
2 lbs boneless skinless chicken breasts, cut into 1/2-inch chuncks
1 tsp salt and pepper, or to taste
1 1/2 Tbsp vegetable oil
2 Tbsp curry powder
1/2 onion, thinly sliced
2 cloves garlic, crushed
1 (14 oz) can unsweetened coconut milk
1 (14.5 oz) can stewed, diced tomatoes
1 (8 oz) can tomato sauce
3 Tbsp sugar
Directions:
- Season chicken pieces with salt and pepper.
- Heat oil and curry powder in a large skillet over medium-high heat for two minutes. Stir in onions and garlic, and cook 1 minute more. Add chicken, tossing lightly to coat with curry oil. Reduce heat to medium, and cook for 7 to 10 minutes, or until chicken is no longer pink in center and juices run clear.
- Pour coconut milk, tomatoes, tomato sauce, and sugar into the pan, and stir to combine. Simmer (uncovered), stirring occasionally, approximately 30 to 40 minutes or until thickened. Serve over rice.
Amish White Bread
Yum! We ate a whole loaf in minutes after it coming out of the oven. This one comes from www.allrecipes.com and has 5 stars with over 3,000 reviews. It is fool-proof. Anyone can make it and it will turn out beautifully tasting. Makes two 9x5 inch loaves.
Ingredients:
2 cups warm water (110 degrees)
1/4 cup white sugar
1 1/2 Tbsp active dry yeast (SAF brand)
1 1/2 tsp salt
1/4 cup vegetable oil
6 cups flour
Directions:
Ingredients:
2 cups warm water (110 degrees)
1/4 cup white sugar
1 1/2 Tbsp active dry yeast (SAF brand)
1 1/2 tsp salt
1/4 cup vegetable oil
6 cups flour
Directions:
- In a large bowl, dissolve the sugar in warm water, and then stir in yeast. Allow to proof until yeast resembles a creamy foam.
- Mix salt and oil into the yeast. Mix in flour one cup at a time. Knead dough on a lightly floured surface until smooth. Place in a well oiled bowl, and turn dough to coat. Cover with a damp cloth. Allow to rise until doubled in bulk, about 1 hour.
- Punch dough down. Knead for a few minutes, and divide in half. Shape into loaves, and place into two well oiled 9x5 inch loaf pans. Allow to rise for 30 minutes, or until dough has risen 1 inch above pans.
- Bake at 350 degrees F (175 degrees C) for 30 minutes.
Homemade Tortillas
Once you've had these you'll never want to eat a store-bought tortilla again. Yields about 8 tortillas and takes about 30 minutes from start to finish unless you have a tortilla press (gotta get me one of those now!). Make sure you add boiling water and that your griddle is piping hot!
Ingredients:
2 cups flour
1/2 tsp salt
1/2 tsp baking powder
3/4 cup boiling water
3 Tbsp olive oil
Directions:
Combine dry ingredients in a large bowl. Stir in boiling water (must be boiling) and oil with a wooden spoon. Turn onto a floured surface and knead 10-12 times, adding a little flour or water if needed to achieve a smooth dough. Let rest for 10 minutes. Divide dough into eight portions. On a lightly floured surface, roll each portion into a 7-in circle. In a large nonstick skillet or griddle coated with cooking spray, cook tortillas for 1 minute on each side or until lightly browned. Keep warm.
Ingredients:
2 cups flour
1/2 tsp salt
1/2 tsp baking powder
3/4 cup boiling water
3 Tbsp olive oil
Directions:
Combine dry ingredients in a large bowl. Stir in boiling water (must be boiling) and oil with a wooden spoon. Turn onto a floured surface and knead 10-12 times, adding a little flour or water if needed to achieve a smooth dough. Let rest for 10 minutes. Divide dough into eight portions. On a lightly floured surface, roll each portion into a 7-in circle. In a large nonstick skillet or griddle coated with cooking spray, cook tortillas for 1 minute on each side or until lightly browned. Keep warm.
Black Bean Salad, With Corn, Red Pepper, Avocado, and Lime-Cilantro Vinaigrette
Just made the most amazing salad yesterday. Well, it's a salad, but it's also like a yummy snack or a salsa or something delish to put in a tortilla. It's so good you'll want to eat it a million different ways. I filled some Homemade Tortillas with this stuff and the hubby and I couldn't stop eating it.
Ingredients:
2 15-oz can black beans, rinsed and drained
3 ears fresh cooked corn, kernels cut off the cob
2 red bell peppers, diced
2 cloves garlic, minced
2 Tbsp green onions
2 tsp salt
1/4 tsp cayenne pepper
2 Tbsp sugar
1/4 cup extra virgin olive oil
1 tsp lime zest
6 Tbsp fresh lime juice
1/2 cup chopped fresh cilantro
2 avocados, chopped
Directions:
Combine all ingredients except for avocados in a large bowl and mix well. Cover and chill for a few hours or overnight (to let the flavor blend). Just before serving, add avocados and mix gently.
Ingredients:
2 15-oz can black beans, rinsed and drained
3 ears fresh cooked corn, kernels cut off the cob
2 red bell peppers, diced
2 cloves garlic, minced
2 Tbsp green onions
2 tsp salt
1/4 tsp cayenne pepper
2 Tbsp sugar
1/4 cup extra virgin olive oil
1 tsp lime zest
6 Tbsp fresh lime juice
1/2 cup chopped fresh cilantro
2 avocados, chopped
Directions:
Combine all ingredients except for avocados in a large bowl and mix well. Cover and chill for a few hours or overnight (to let the flavor blend). Just before serving, add avocados and mix gently.
Tuesday, February 12, 2013
Mexican Chicken Crock-pot
This is our tried and true most favorite crock-pot recipe! Serves 6-8.
Ingredients:
4-8 frozen chicken breasts or tenders
2 cans cream of chicken soup
1 (10 oz) can green chili enchilada sauce
1 Cup sour cream
Chicken Bouillon Cube
Rice
Fresh Cilantro, chopped
Lime Juice from one lime
Shredded Cheddar Cheese
Chopped Tomatoes
Directions:
Place frozen chicken in crock-pot. Mix soups and enchilada sauce and pour over chicken. Cook on low for 8-9 hours. Add sour cream to crock-pot when you begin to cook the rice. At this point I like to pull the chicken out, shred it, and return it to the pot. Cook the rice with a chicken bouilon cube. Add cilantro and lime jiuice to the crock-pot/sauce immediately before serving.
Serve over Rice. Top with shredded cheddar cheese, more cilantro (I can never get enough) and chopped tomatoes. This is also wonderful wrapped up in a tortilla.
Ingredients:
4-8 frozen chicken breasts or tenders
2 cans cream of chicken soup
1 (10 oz) can green chili enchilada sauce
1 Cup sour cream
Chicken Bouillon Cube
Rice
Fresh Cilantro, chopped
Lime Juice from one lime
Shredded Cheddar Cheese
Chopped Tomatoes
Directions:
Place frozen chicken in crock-pot. Mix soups and enchilada sauce and pour over chicken. Cook on low for 8-9 hours. Add sour cream to crock-pot when you begin to cook the rice. At this point I like to pull the chicken out, shred it, and return it to the pot. Cook the rice with a chicken bouilon cube. Add cilantro and lime jiuice to the crock-pot/sauce immediately before serving.
Serve over Rice. Top with shredded cheddar cheese, more cilantro (I can never get enough) and chopped tomatoes. This is also wonderful wrapped up in a tortilla.
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