Category: MISC

BAKED WHITE FISH ~ CLASSIC GOOD EATS

2 teaspoons peanut oil    
1 small bunch green onions, sliced thin
1 teaspoon paprika
2 small kiwis, cleaned and sliced thin
2-4 white fish, cleaned and scaled, 2 pounds each
salt & pepper to taste   
3 tablespoons white wine    
3 tablespoons CHAMPAGNE DRESSING (or substitute fish or chicken stock)  
2 tablespoons butter, melted
1 lemon, sliced

  • This will work with other whole lean fish and cuts or ‘roasts’ of halibut or pink salmon.
  • Adjust the cooking time according to the thickness and density of the fish.
  • Preheat oven to 400 degrees F.
  • Spray baking dish well with PURE.
  • Rinse the fish well inside and out, pat dry, season lightly with salt, pepper and paprika and lay side by side in a shallow baking dish.
  • Layer lemon slices loosely over fish and season again.
  • Pour  the stock, dressing and ending with the butter over each filet.
  • Make a loose tent of foil over the tail of the fish and place in the oven.
  • Bake, rotating the pan once halfway through the cooking time, until a skewer easily enters the thickest part of the fish, 25 to 30 minutes.
  • Taste for seasoning and adjust if necessary.

Turkey or Chicken Primavera

I made a turkey a few weeks ago.  I like to shred the leftovers into 10 oz. portions (about 2 cups) and keep them in the freezer.  Then they are ready for a quick dinner if needed.  This of course could be done with chicken as well.
This is kinda my clean out the refrigerator meal.  I like to throw in as many veggies as possible!  You can custom make this with whatever veggies you like.  I sometimes will add garlic to the sauce as well as I like it garlicky!
Turkey Primavera

1/2 box Rotini or Penne pasta, Barilla Plus (7 ounces)

10 ounces turkey or chicken, diced or shredded
Cooking spray
Salt and pepper
1 medium zucchini squash, cut into circles
1 medium yellow squash, cut into circles
1 onion, chopped
1 red pepper, chopped
1 head broccoli, cut into florets (1/2 lb)
2 carrot sticks, peeled and chopped
3 small tomatoes, seeded and diced (plum tomatoes)
2 garlic cloves, crushed

For White Sauce:
3 tablespoons I can’t believe it’s not butter, light
3 tablespoons flour
2 cups milk, 1 %
4 tablespoons grated Parmesan cheese
Salt and pepper and garlic powder

  1. In medium saucepan, cook pasta according to package instructions. Drain and add to large serving bowl. 
  2. If chicken or turkey is not cooked, place in large skillet, saute diced chicken in olive oil and salt and pepper for 6-8 minutes, stirring often. Once chicken has cooked through, transfer to plate, cool and dice.
  3. Add onion and red pepper to a skillet and saute in cooking spray for about 4 – 5 minues. 
  4. Add zucchini and broccoli to skillet and steam/saute for 3-4 minutes with 1/4 cup of water. Add the tomatoes during the last minute. 
  5. Make white sauce in small sauce pan. Add all the ingredients and stir continually until thickened. Do not boil.
  6. Toss pasta, cooked chicken or turkey, sauteed veggies with parmesan sauce. Season with salt, pepper and garlic powder to taste.  I like lots of garlic powder!
Total calories = 2050
5 huge servings = 410 calories

CRESCENT CHICKEN AND CREAM CHEESE BUNDLES

The bundles are basically chicken, cream cheese and butter.  I usually double the recipe, because each of my children and my husband eat two of them. If any are leftover I put them in lunchboxes for the next day.

CRESCENT CHICKEN AND CREAM CHEESE BUNDLES
1 package (3 ounces) cream cheese, softened
1/4 teaspoon salt
1/8 teaspoon pepper
1/4 tsp garlic powder
2 cups cubed cooked chicken
2 tablespoons milk
1 tablespoon chopped onion
1 tube (8 ounces) refrigerated crescent rolls
1/4 cup seasoned bread crumbs
3 tablespoons butter, melted, divided

  • In a bowl, beat cream cheese, 2 tablespoons butter, salt ,pepper and garlic powder until smooth. Stir in chicken, milk, and onion. Unroll crescent roll dough and separate into four rectangles; place on an ungreased baking sheet an press perforations together.
  • Spoon 1/2 cup chicken mixture into the center of each rectangle. Bring edges up to the center and pinch to seal. Brush with remaining butter; sprinkle with crumbs.
  • Bake at 350° for 20-25 minutes or until golden.

Yield: 2-4 servings.

SPICY LEMON CHICKEN

  • 4 to 6 pieces of chicken (breasts and legs)
  • 1 (6 oz.) can frozen lemonade, thawed
  • 2 tbsp. brown sugar
  • 3 tbsp. ketchup
  • 1 tbsp. APPLE CIDER vinegar
  • 2 tbsp. cornstarch
  • 2 tbsp. cold water

Preparation:

Arrange chicken pieces in slow cooker. Combine lemonade concentrate, brown sugar, ketchup and vinegar; mix well. Pour lemonade mixture over chicken. Cover and cook on HIGH for 3 to 4 hours or LOW for 6 to 8 hours. Remove chicken from crockpot and cover to keep hot. Transfer liquid to saucepan over medium-low heat. Skim fat; combine cornstarch and cold water and add slowly to liquid, while stirring. When thickened, serve with chicken along with hot cooked rice.
Serves 4 to 6.

or

  • 1 can (12 ounces) frozen lemonade concentrate, thawed
  • 2 tablespoons brown sugar
  • 2 tablespoons soy sauce
  • 1 teaspoon garlic powder
  • 3/4 teaspoon minced fresh mint or 1/4 teaspoon dried mint
  • 4 pounds bone-in chicken breast halves (8 ounces each)
  • In a large resealable bag, combine the first five ingredients. Remove half of the marinade to a small bowl; cover and refrigerate. Add chicken to the bag; seal and turn to coat. Refrigerate overnight, turning occasionally.
  • Drain and discard marinade. Grill, covered, over medium heat for 10 minutes on each side, basting occasionally with reserved marinade. Grill 5-10 minutes longer or until chicken juices run clear; basting and turning several times.

OR

aprons 3

FUDGEY CHOCOLATE BARS ~ SAVE ROOM FOR DESSERT

Don’t you love it when a baking experiment doesn’t go exactly as you planned, but the result is delicious, nonetheless?  Well, today you reap the benefits of such an experiment.  I was tweaking a cream cheese layered brownie and ended up with a bar that’s moist, fudgey, and delicious, so be sure to save room for dessert when you make these!

Fudgey Chocolate Bars
Brownie Mixture
1 cup dark chocolate, chopped (you can use dark chocolate chips)
3 tablespoons unsalted butter
2 large eggs
3/4 cup sugar
1/2 cup flour
1/4 cup self-rising flour
1/2 teaspoon vanilla
1 cup chopped pecans

Cream Cheese Mixture
6 oz cream cheese, softened
5 tablespoons unsalted butter, softened
1/4 cup sugar
2 large eggs
2 tablespoons flour
1 teaspoon vanilla

  • Preheat oven to 325 degrees.
  • Butter an 11×7 baking pan and set aside.
  • Melt chocolate and 3 tablespoons butter in a double boiler, stirring until smooth, and set aside.
  • In a large bowl, beat 2 eggs and 3/4 cup sugar until thick, about 3-4 minutes.
  • Add the plain and self-rising flour, along with the melted chocolate and 1/2 teaspoon vanilla; stir until well mixed and set aside while making cream cheese mixture.
  • Blend cream cheese, softened butter, and vanilla together until smooth; add remaining ingredients, until mixture is smooth and creamy.
  • Pour half of brownie mixture into prepared pan, then pour entire cream mixture over brownie base.
  • Dollop remaining brownie mixture over cream mixture and swirl with a knife, until there are only a few streaks of white mixture visible.
  • Sprinkle on chopped pecans.
  • Bake for 35-40 minutes at 325 degrees until a tester inserted comes out with a few crumbs attached.
  • Allow to cool completely before cutting into bars.

SEVEN LAYER CASSEROLE ~ Simply Delicious Sunday

Seven Layer Casserole adapted from Mennonite Girls Can Cook
3 medium potatoes, thinly sliced
1 onion, sliced into rings
2-3 carrots, thinly sliced
1/2 cup uncooked long-grain white rice
2 cups peas, frozen
1 pound pork sausage or farmer sausage
1 10 ounce / 284 ml can condensed tomato soup
1 cup water
salt and pepper to taste

Directions: Lightly grease 2 1/2 quart casserole dish. Layer the potatoes, onions and carrots.

Sprinkle with a layer of rice and then peas. Arrange sausages on top. Combine tomato soup with water and pour evenly over casserole. Season with salt and pepper. Cover and bake at 350°F for about 1 1/2 to 2 hours.

Modifications:
-I used 2 packages of beef smoked sausage.
-I used long grain and wild rice.

Here’s what you’ll need:
Preheat the oven to 350 degrees.
Thinly slice 2-3 potatoes and lay them out in a baking dish that has. been lightly sprayed with cooking spray
Thinly slice an onion into rings and lay them on top of the potatoes
Thinly slice some carrots and lay them on top of the onions.
Pour the rice over the veggies.
Add the peas.
Cut up the sausage and lay it on top.
Mix the tomato soup and water and pour it over everything.
Cover and bake for 1 1/2 to 2 hours.
Here’s what you’ll end up with:
This dish is so hearty, comforting, and filling.  You could add any kind of veggies to this dish like corn, squash, and zucchini.
I substituted beef smoked sausage but you could also use pork or turkey or a combination of all three. 
If you are looking for a different and delicious dish, give this one a try!

CAPPUCCINO CRÈME CHOCOLATE TRUFFLE PIE

1/3 cup butter
1/2 cup Hershey’s cocoa
1/4 cup sugar
14 ounce can sweetened condensed milk (not evaporated milk)
1 – cup semi-sweet Chocolate Chips
2 – eggs, slightly beaten
1 1/2 cups ground ginger snaps
1 1/2 cups groud vanilla wafers
4 tablespoons butter, melted
CAPPUCCINO CRÈME (recipe below)
Cherry cordial Hershey’s milk kisses

  • Preheat oven to 350 degrees.
  • In a small saucepan melt thebutter over low heat.
  • Stir in cocoa and sugar.
  • Add the sweetened condensed milk, chocolate chips and eggs.
  • Stir until smooth. Remove from heat. Pour into crust.
  • Bake 25 to 30 minutes or until center is almost set.
  • Cool completely.
  • Refrigerate until ready to serve.
  • Just before serving, prepare and spread CAPPUCCINO CREME over top.
  • Garnish with chocolate pieces, if desired.
  • Cover and refrigerate leftover pie.

CAPPUCCINO CRÈME
1 cup (1/2 pint) whipping cream
1 1/2 teaspoons powdered espresso
2 teaspoons Hershey’s Cocoa
3 tablespoons powdered sugar

Directions:

In a mixing bowl, combine whipping cream, powdered espresso, Cocoa and powdered sugar. Beat until stiff. Makes about 2 cups.