- Saturday, 07 January 2017 19:48
Next Day Chicken Bake
1 cup diced cooked chicken
1 cup prepared rice
1/4 cup chopped almonds, toasted
1 green onion, chopped
1 can condensed cream of mushroom soup (10.75 oz)
1/2 t. salt
1 to 2 t. lemon juice
1/2 cup mayonnaise
3/4 cup chopped celery
2 to 3 eggs, hard boiled, peeled and chopped
1 cup crushed potato chips
Combine all ingredients except potato chips in a 2 quart casserole dish; cover and chill overnight. sprinkle with potato chips. Bake, uncovered at 375 for 30 minutes. Serves 4
- Friday, 06 January 2017 19:46
Stuffed Chicken Breasts
6 whole chicken breasts, halved, skinned and boned
1/2 cup fresh lemon juice
8 oz. cream cheese
1/3 cup chopped green onions
1/2 t. dried tarragon
1/2 t. salt
12 slices bacon
Preheat oven to 350. Pound chicken breasts carefully between pieces of waxed paper to flatten. Dip in lemon juice. combine cream cheese, onions, tarragon and salt. Place about 2 T. of this mixture eon each piece of chicken. Roll like a jelly roll and wrap with a piece of bacon. Secure with toothpicks or skewers. Place in a buttered shallow baking dish and bake uncovered for 30 to 40 minutes. Serves 6
- Tuesday, 03 January 2017 19:04
Barbados Chicken Kebabs
4 cloves garlic
1 onion, cut into 6 wedges
2 habanero peppers, seeded
1 bunch green onions, chopped into 1 inch pieces
1 tablespoon dried thyme
1 1/2 teaspoons ground allspice
1 inch piece fresh ginger root, peeled
salt and pepper to taste
3/4 cup rum
3/8 cup dark molasses
4 limes, zested and juiced
4 boneless skinless chicken breasts, cut into 1 inch pieces
1. Put garlic, onion, habanero peppers, green onions, thyme,
allspice, and ginger into the bowl of a food processor, blending until smooth.
2. Season to taste with salt and pepper. Transfer mixture to a large,
non metallic bowl, and stir in rum, molasses, and lime zest and
juice. Place chicken in bowl, and turn to coat. Cover, and marinate
for 24 hours.
3. Preheat grill for high heat.
4. Remove meat from marinade, and thread onto skewers. Boil marinade
in a small saucepan for at least 3 minutes.
5. Brush grate with oil, and arrange skewers on hot grate.
6. Slowly cook the chicken until slightly charred and cooked through,
brushing with the marinade every time you turn the meat.
- Monday, 02 January 2017 18:42
Bean and Herb Soup
Makes 6-8 servings
1 1/2 cups dry mixed beans
5 cups water
1 ham hock
1 cup chopped onions
1 cup chopped celery
1 cup chopped carrots
2-3 cups water
1 tsp. salt
1/4-1/2 tsp. pepper
1-2 tsp. fresh basil, or 1/2 tsp. dried basil
1-2 tsp. fresh oregano, or 1/2 tsp. dried oregano
1-2 tsp. fresh thyme, or 1/2 tsp. dried thyme
2 cups fresh tomatoes, crushed, or 14 1/2-oz. can crushed tomatoes
1. Combine beans, water, and ham in saucepan. Bring to boil. Turn off
heat and let stand 1 hour.
2. Combine onions, celery, and carrots in 2-3 cups water in another
saucepan. Cook until soft. Mash slightly.
3. Combine all ingredients in slow cooker.
4. Cover. Cook on High 2 hours, and then on Low 2 hours.
- Sunday, 31 January 2016 13:31
Bow Tie Pasta with Broccoli, Garlic, and Lemon
1/4 cup extra-virgin olive oil
3 cloves garlic, minced
3 tablespoons freshly squeezed lemon juice
1/2 teaspoon salt
1/8 teaspoon ground black pepper
1 (8 ounce) package farfalle (bow tie) pasta
1 head broccoli, cut into florets
1/4 cup grated Parmesan cheese
Warm olive oil in a small frying pan over low heat. Slowly cook garlic in oil until golden, about 2 to 3 minutes. Be very careful not to burn garlic. Stir in lemon juice, and season with salt and pepper. Meanwhile, cook pasta in a large pot of boiling salted water. About 5 minutes before pasta is done, drop broccoli into the pasta water. Continue to cook until pasta is cooked and broccoli is crisp-tender. Drain. Toss pasta, broccoli, and lemon sauce in a large bowl. Sprinkle with grated Parmesan cheese.