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Monthly Archives: January 2010

Angelhair Pasta with Sauce

  • Anglehair Pasta
  • 4 tablespoons butter
  • 3 cloves garlic, pressed
  • 1/3 c. grated Parmesan cheese
  • 3/4 c. heavy cream
  • 1/2 tsp. dried basil

Cook Pasta according to directions on box, add a dash of salt during the last 3 minutes of cooking time. (Pasta should taste like the sea)

Sauce

In a small saucepan, melt butter in oil.

Add garlic, cheese, and basil, stirring to blend over medium-low heat.

Stir in cream.

Pour over Pasta and lightly toss to coat.

Serve

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1 Comment

Posted by on January 4, 2010 in menu, Pasta, Recipes, Side Dishes

 

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Week 10 Menu

Friday

Leftovers/Clean out Fridge

Saturday

Spicy Crumb Coated Chicken

Sweet Corn

Sunday

Black-Eyed Pea Soup With Ham

Corn Muffins

Monday

Roasted Garlic Chicken

Italian Parsley Rice

Breaded Asparagus with Lemon

Tuesday

Savory Beef Stew

Cilantro Tossed Salad with Tex Dressing

Bread Maker Sourdough Bread

Wednesday

Tuna Noodle Casserole

Thursday

Home Made Pizzas Night

 
 

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Baked Potato Soup

  • 3 TBS butter
  • 1 onion, chopped
  • 5 cups baked potatoes, peeled and cubed (about 10 small)
  • 6-8 cups chicken stock (OR Vegetable Stock)
  • 1 1/2 cups heavy cream
  • 1/2 cup sour cream
  • salt and pepper to taste

Heat the butter in a soup pot over medium heat. Add and cook, stirring until soft, onion, pinch of salt, pinch of pepper.

Add in slowly while stirring the chicken stock then add the potatoes, bring it up to a simmer.

Stir in the heavy cream and slowly add in the sour cream, take care not to smash the potatoes.

Bring to a simmer, do not boil.

Salt and pepper to taste.

Serve with Freshly grated parmesan cheese toast

 
 

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Tuna Vegetable Casserole

  • 1/4 cup butter
  • 3/4 cup sliced mushrooms
  • 1/4 cup finely diced red bell pepper
  • 1/4 cup finely chopped onion
  • 1/4 cup flour
  • 2 1/2 cups milk
  • 1 cup cheddar cheese, shredded
  • 12 oz. canned tuna in water, drained
  • 3 cups wide egg noddles, cooked (6 ounces uncooked)
  • 1/4 cup minced parsley
  • 1/2 cup dried bread crumbs
  • 2 TBS butter
  • salt and pepper to taste

Preheat the oven to 375° F. Grease or spray a 2 quart shallow baking dish. Melt in a sauce pan the 1/4 cup butter. Add in the mushrooms, onions, and red bell pepper. Cook, stirring occasionally, until soft.

Stir in flour. Cook one minute.

gradually whisk in the milk. Bring to a boil, whisking constantly. Then turn the heat down and simmer for 10 minutes.

Remove from the heat and whisk in cheese and tuna until melted.

Stir in noodles, parsley, salt and pepper.

Pour into prepared dish.

Mix together the bread crumbs and melted 2TBS butter and sprinkle over top of tuna..

Bake until top is brown about 25 to 35 minutes.

Serve with Garlic bread

 
4 Comments

Posted by on January 3, 2010 in Pasta, Recipes, Semi-Vegetarian

 

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Corn Bread Tamale Pie

  • 1 pound ground hamburger
  • 1 onion, chopped
  • 1 can black beans, rinsed and drained
  • 1 cup corn, drained (canned or frozen)
  • 1 cup tomato sauce
  • 1 cup beef broth
  • 1/2 cup green bell pepper, diced
  • 1 TBS chili powder
  • 1/2 tsp ground cumin
  • 1 tsp salt
  • 1/4 tsp pepper
  • 3/4 cup yellow corn meal
  • 1 TBS flour
  • 1 TBS sugar
  • 1 1/2 tsp baking powder
  • 1/2 tsp salt
  • 1 egg
  • 1/3 cup milk
  • 1 TBS vegetable oil

Saute the meat and onion in a skillet until it’s no longer pink. Add, beans, corn, tomato sauce, beef broth, bell pepper, chili powder, cumin, salt, and pepper. Simmer 15 minutes, then set aside.

Pre-heat the oven to 425° F.

Whisk together in a separate bowl: cornmeal, flour, sugar, baking powder, salt.

In another bowl whisk egg, milk, vegetable oil.

Pour the wet ingredients over the dry and mix well.

Spread the meat mixture into a greased dish, cover with cornmeal mixture.

Bake 20 to 25 minutes.

 
1 Comment

Posted by on January 3, 2010 in Beef, Recipes

 

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Oven Baked Parmesan Chicken

  • 1/2 c. grated Parmesan cheese
  • 1/4 c. all-purpose flour
  • 1/2 tsp. paprika
  • 1/2 tsp. salt
  • 1 egg, slightly beaten
  • 1/4 c. melted butter
  • 1 tbsp. milk
  • 2-3 lb. chicken breasts, boneless and skinless
Combine cheese, flour and seasonings in one dish.Combine egg and milk in a seperate dish. Dip chicken in egg dish, coat both sides well. Then dip chicken in cheese dish, coat well.
Place in greased/sprayed 13 x 9 inch baking pan.
Pour melted butter over chicken (may have to use a little more butter).
Bake at 350 degrees for 1 hour or until tender.
 
2 Comments

Posted by on January 3, 2010 in Chicken, Recipes

 

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Black-Eyed Pea Soup Soup with Ham

  • 2 16-oz cans of  chicken broth
  • 1 onion, chopped
  • 1/2 green bell pepper, chopped
  • 1/2 cup carrots, chopped
  • 3  garlic, minced
  • 1/2 tsp dried oregano leaves
  • 1/2 tsp dry mustard
  • 1/2 tsp chili powder
  • 1/4 tsp cayenne pepper
  • 1/4 tsp black pepper
  • 1 16-oz can black-eyed peas
  • 2 tomatoes
  • 6 oz ham, sliced thin and chopped (about 1 1/2 cups)
  • 2 tsp Worcestershire sauce

In a soup pot bring broth to a boil. Add onion, bell pepper, carrot, garlic, oregano, dry mustard, chili powder, cayenne, and black pepper. Return to a boil. Reduce heat, cover tightly and simmer for 4 minutes.

Rinse and drain peas. Seed and chop tomatoes.

Add peas, tomatoes, ham, and Worcestershire sauce. Bring to a simmer and cook for 4 minutes longer. Remove from heat and let stand for 20 minutes to blend flavors.

 
4 Comments

Posted by on January 3, 2010 in menu, Recipes, Soups & Stews

 

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