Swiss Cheese Chicken
(talkchowplayhouse.com)
Preheat oven to 375 degreesIngredients needed:3 chicken breasts, if using frozen, thaw before hand1 can progresso chicken corn chowder3 slices deli ham6 slices swiss cheese3 heaping tablespoons breadcrumbsSpray a 9 by 9 inch baking dish w/ cooking spray. Place chicken breasts in dish and pour chicken corn chowder evenly over the top. Bake for 40 min. Open oven and place 1 slice of ham over each chicken breast. Then 2 slices of swiss cheese over each. Finish with 1 heaping tablespoon of breadcrumbs on the top of each. Then back in the oven for 10 minutes until breadcrumbs are golden.
Saturday, January 22, 2011
Crock Pot Mac and Cheese
crock pot mac and cheese
(justcookalready.com)
Ingredients
2 cups uncooked elbow macaroni (an 8-ounce box isn't quite 2 cups)4 tablespoons (1/2 stuck) butter, cut into pieces2 1/2 cups (about 10 ounces) grated sharp Cheddar cheese3 eggs, beaten1/2 cup sour cream1 (10 3/4-ounce) can condensed Cheddar cheese soup1/2 teaspoon salt1 cup whole milk1/2 teaspoon dry mustard1/2 teaspoon black pepper
Directions
Boil the macaroni in a 2 quart saucepan in plenty of water until tender, about 7 minutes. Drain. In a medium saucepan, mix butter and cheese. Stir until the cheese melts. In a slow cooker, combine cheese/butter mixture and add the eggs, sour cream, soup, salt, milk, mustard and pepper and stir well. Then add drained macaroni and stir again. Set the slow cooker on low setting and cook for 3 hours, stirring occasionally.
(justcookalready.com)
Ingredients
2 cups uncooked elbow macaroni (an 8-ounce box isn't quite 2 cups)4 tablespoons (1/2 stuck) butter, cut into pieces2 1/2 cups (about 10 ounces) grated sharp Cheddar cheese3 eggs, beaten1/2 cup sour cream1 (10 3/4-ounce) can condensed Cheddar cheese soup1/2 teaspoon salt1 cup whole milk1/2 teaspoon dry mustard1/2 teaspoon black pepper
Directions
Boil the macaroni in a 2 quart saucepan in plenty of water until tender, about 7 minutes. Drain. In a medium saucepan, mix butter and cheese. Stir until the cheese melts. In a slow cooker, combine cheese/butter mixture and add the eggs, sour cream, soup, salt, milk, mustard and pepper and stir well. Then add drained macaroni and stir again. Set the slow cooker on low setting and cook for 3 hours, stirring occasionally.
Roasted Parmesan Asparagus
roasted parmesan asparagus
(justcookalready.com)
ingredients
1 lb. asparagus, trimmed
1 tbsp. olive oil
1/4 cup freshly grated Parmesan
salt and pepper to taste
directions
toss the asparagus with 1 tbsp. olive oil, Parmesan, and salt and pepper to taste. place the stalks in a baking dish and roast until they're al dente, 10-12 minutes. serve warm.
(justcookalready.com)
ingredients
1 lb. asparagus, trimmed
1 tbsp. olive oil
1/4 cup freshly grated Parmesan
salt and pepper to taste
directions
toss the asparagus with 1 tbsp. olive oil, Parmesan, and salt and pepper to taste. place the stalks in a baking dish and roast until they're al dente, 10-12 minutes. serve warm.
Asparagus and Ham Casserole
Asparagus and Ham Casserole
(justcookalready.com)
Ingredients
· 1 (1-ounce) slice white bread
· 3 3/4 cups uncooked extra-broad egg noodles
· 2 1/2 cups (1 1/2-inch) sliced asparagus
· 1/4 cup all-purpose flour
· 1/2 teaspoon dried thyme
· 1/4 teaspoon salt
· 1/8 teaspoon black pepper
· 1 cup whole milk
· 1 cup fat-free, less-sodium chicken broth
· 1 tablespoon butter
· 3/4 cup finely chopped onion
· 1 tablespoon fresh lemon juice
· 8 ounces sliced, chopped deli ham
· 1/4 cup chopped fresh flat-leaf parsley
· 2 tablespoons grated fresh Parmesan cheese
What to do...
Preheat oven to 450°.
Place bread in a food processor, and pulse 10 times or until coarse crumbs form to measure 1/2 cup.
Cook pasta in boiling water 7 minutes, omitting salt and fat. Add asparagus; cook 1 minute. Drain.
Lightly spoon the flour into a dry measuring cup, and level with a knife. Place flour, thyme, salt, and pepper in medium bowl; gradually add milk and broth, stirring with a whisk until well-blended. Melt the butter in a medium saucepan over medium-high heat. Add the onion; saute 4 minutes. Add milk mixture; cook until thick (about 4 minutes), stirring constantly. Remove from heat, and stir in juice. Combine the pasta mixture, milk mixture, ham, and parsley in large bowl; spoon into a 2-quart casserole. Sprinkle with breadcrumbs and cheese.
Bake at 450° for 10 - 15 minutes or until filling is bubbly and topping is golden
(justcookalready.com)
Ingredients
· 1 (1-ounce) slice white bread
· 3 3/4 cups uncooked extra-broad egg noodles
· 2 1/2 cups (1 1/2-inch) sliced asparagus
· 1/4 cup all-purpose flour
· 1/2 teaspoon dried thyme
· 1/4 teaspoon salt
· 1/8 teaspoon black pepper
· 1 cup whole milk
· 1 cup fat-free, less-sodium chicken broth
· 1 tablespoon butter
· 3/4 cup finely chopped onion
· 1 tablespoon fresh lemon juice
· 8 ounces sliced, chopped deli ham
· 1/4 cup chopped fresh flat-leaf parsley
· 2 tablespoons grated fresh Parmesan cheese
What to do...
Preheat oven to 450°.
Place bread in a food processor, and pulse 10 times or until coarse crumbs form to measure 1/2 cup.
Cook pasta in boiling water 7 minutes, omitting salt and fat. Add asparagus; cook 1 minute. Drain.
Lightly spoon the flour into a dry measuring cup, and level with a knife. Place flour, thyme, salt, and pepper in medium bowl; gradually add milk and broth, stirring with a whisk until well-blended. Melt the butter in a medium saucepan over medium-high heat. Add the onion; saute 4 minutes. Add milk mixture; cook until thick (about 4 minutes), stirring constantly. Remove from heat, and stir in juice. Combine the pasta mixture, milk mixture, ham, and parsley in large bowl; spoon into a 2-quart casserole. Sprinkle with breadcrumbs and cheese.
Bake at 450° for 10 - 15 minutes or until filling is bubbly and topping is golden
Blueberry Lemon Buttermilk Cake
blueberry lemon buttermilk cake.
(justcookalready.com)
this cake is amazing. amazing. and it is so easy to whip together, it's the perfect summer cake. ingredients:1 cup all purpose flour1/2 teaspoon baking powder1/2 teaspoon baking soda1/4 teaspoon salt1/2 stick unsalted butter, softened2/3 cup plus 1 1/2 tablespoon sugar, divided1/4 teaspoon almond extract1 large egg1 tablespoon lemon juice1 teaspoon lemon zest1/2 cup well shaken buttermilk5 oz fresh blueberries {raspberries or blackberries would be delicious as well}preheat oven to 400 degrees with rack in the middle of oven. butter/flour or spray an 8 inch round cake pan.whisk together flour, baking powder, baking soda, and salt; set aside. beat butter and 2/3 cup sugar on medium-high until pale and fluffy, about 2-3 minutes. add almond extract, lemon juice, and lemon zest. add egg and beat well.at low speed, mix in flour mixture in three batches, alternating with the buttermilk in two batches, mixing until just combined. pour batter into cake pan, spreading and smoothing top. scatter berries evenly over the top and sprinkle with remaining 1 1/2 tablespoons sugar.bake until cake is golden and a wooden pick inserted into center comes out clean, 25 to 30 minutes. cool in pan for 10 minutes, then turn out onto a rack and cool to warm, 10 to 15 minutes more. invert onto a plate and cut into 8 slices.i serve this with freshly whipped cream and it is so yummy. enjoy!!
(justcookalready.com)
this cake is amazing. amazing. and it is so easy to whip together, it's the perfect summer cake. ingredients:1 cup all purpose flour1/2 teaspoon baking powder1/2 teaspoon baking soda1/4 teaspoon salt1/2 stick unsalted butter, softened2/3 cup plus 1 1/2 tablespoon sugar, divided1/4 teaspoon almond extract1 large egg1 tablespoon lemon juice1 teaspoon lemon zest1/2 cup well shaken buttermilk5 oz fresh blueberries {raspberries or blackberries would be delicious as well}preheat oven to 400 degrees with rack in the middle of oven. butter/flour or spray an 8 inch round cake pan.whisk together flour, baking powder, baking soda, and salt; set aside. beat butter and 2/3 cup sugar on medium-high until pale and fluffy, about 2-3 minutes. add almond extract, lemon juice, and lemon zest. add egg and beat well.at low speed, mix in flour mixture in three batches, alternating with the buttermilk in two batches, mixing until just combined. pour batter into cake pan, spreading and smoothing top. scatter berries evenly over the top and sprinkle with remaining 1 1/2 tablespoons sugar.bake until cake is golden and a wooden pick inserted into center comes out clean, 25 to 30 minutes. cool in pan for 10 minutes, then turn out onto a rack and cool to warm, 10 to 15 minutes more. invert onto a plate and cut into 8 slices.i serve this with freshly whipped cream and it is so yummy. enjoy!!
Crepes
crepes
(justcookalready.com)
Crepe Batter:
· 1 cup all-purpose flour
· Pinch salt
· 1 egg
· 1 egg yolk
· 1 1/2 to 2 cups milk
· 1 tablespoon melted butter
· 1/2 teaspoon vanilla extract
Topping:
· 1 jar hazelnut chocolate spread
· 5 bananas, sliced
· 1 can whipping cream
Directions
Sift the flour with the salt into a bowl. Make a well in the center and add the egg and egg yolk. Pour in the milk, slowly, stirring constantly and, when half is added, stir in the melted butter and vanilla. Beat well until smooth. Add the remaining milk, cover and let stand at room temperature for at least 20 minutes before using. The batter should be the consistency of light cream. Heat a well greased 6-inch skillet,. Add 1/4 cup batter. Tip skillet from side to side until batter covers bottom. Cook until the bottom is golden brown, turn and remove to a plate. Repeat with remaining batter. Spread a thin layer of chocolate hazelnut spread onto crepe and place banana slices down the center. Roll or fold crepe. Just before serving top with whipped cream.
(justcookalready.com)
Crepe Batter:
· 1 cup all-purpose flour
· Pinch salt
· 1 egg
· 1 egg yolk
· 1 1/2 to 2 cups milk
· 1 tablespoon melted butter
· 1/2 teaspoon vanilla extract
Topping:
· 1 jar hazelnut chocolate spread
· 5 bananas, sliced
· 1 can whipping cream
Directions
Sift the flour with the salt into a bowl. Make a well in the center and add the egg and egg yolk. Pour in the milk, slowly, stirring constantly and, when half is added, stir in the melted butter and vanilla. Beat well until smooth. Add the remaining milk, cover and let stand at room temperature for at least 20 minutes before using. The batter should be the consistency of light cream. Heat a well greased 6-inch skillet,. Add 1/4 cup batter. Tip skillet from side to side until batter covers bottom. Cook until the bottom is golden brown, turn and remove to a plate. Repeat with remaining batter. Spread a thin layer of chocolate hazelnut spread onto crepe and place banana slices down the center. Roll or fold crepe. Just before serving top with whipped cream.
Olive Garden's Zuppa Toscana
zuppa toscana
(justcookalready.com)
sometimes finding a restaurant's recipe that you love can be so exciting. but often i find it's too difficult, or too time consuming to even recreate. not with this recipe. it's easy and tastes identical to the olive garden version....delicious!
Zuppa Toscana
6 to 8 servingsIngredients
· 1 lb ground spicy Italian sausage (remove casing and crumble)
· 1½ tsp crushed red peppers
· 1 large diced white onion
· 4 Tbsp bacon pieces
· 2 tsp garlic puree
· 10 cups chicken broth or 10 cups water with 5 cubes or teaspoons of bullion
· 1 cup heavy cream (I will only use 1/2 cup next time)
· 1 lb sliced Russet potatoes, or about 4 large potatoes (unpeeled and chopped into bite size pieces)
· about 4 cups of kale (roughly chopped)
Directions1. Sauté Italian sausage and crushed red pepper in a large pot. Drain excess fat, refrigerate while you prepare other ingredients.2. In the same pan, sauté bacon till fat is rendered and add onions and garlic for approximately 10 minutes or until the onions are soft.3. Mix together the chicken bouillon and water, then add it to the onions, bacon and garlic. Cook until boiling.4. Add potatoes and cook until soft, about half an hour.5. Add heavy cream and cook until thoroughly heated.6. Stir in the sausage.7. Add kale just before serving. Delicious!
(justcookalready.com)
sometimes finding a restaurant's recipe that you love can be so exciting. but often i find it's too difficult, or too time consuming to even recreate. not with this recipe. it's easy and tastes identical to the olive garden version....delicious!
Zuppa Toscana
6 to 8 servingsIngredients
· 1 lb ground spicy Italian sausage (remove casing and crumble)
· 1½ tsp crushed red peppers
· 1 large diced white onion
· 4 Tbsp bacon pieces
· 2 tsp garlic puree
· 10 cups chicken broth or 10 cups water with 5 cubes or teaspoons of bullion
· 1 cup heavy cream (I will only use 1/2 cup next time)
· 1 lb sliced Russet potatoes, or about 4 large potatoes (unpeeled and chopped into bite size pieces)
· about 4 cups of kale (roughly chopped)
Directions1. Sauté Italian sausage and crushed red pepper in a large pot. Drain excess fat, refrigerate while you prepare other ingredients.2. In the same pan, sauté bacon till fat is rendered and add onions and garlic for approximately 10 minutes or until the onions are soft.3. Mix together the chicken bouillon and water, then add it to the onions, bacon and garlic. Cook until boiling.4. Add potatoes and cook until soft, about half an hour.5. Add heavy cream and cook until thoroughly heated.6. Stir in the sausage.7. Add kale just before serving. Delicious!
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