Monday, November 30, 2009

Lemon Pesto Chicken

Super easy recipe. Here's what the original recipe calls for:

1 T. oil
2 boneless, skinless chicken breasts, cut into chunks
1 clove garlic, minced
1 1/4 cup uncooked rice
2 cans chicken broth
1 T. lemon peel
1/2 T. pesto
1/2 t. pepper
1/4 cup parmesan cheese

In a large skillet, saute chicken and garlic in oil. Stir in rice, broth, lemon, pesto & pepper. Cover and simmer 20-25 minutes, or liquid is absorbed and the rice is cooked. Sprinkle with parmesan cheese just before serving.

K, now my variations:
I never have chicken broth, so I used water and bouillon cubes and made my own. I also never use a real lemon, I use lemon juice instead (still about a tablespoon, maybe a little more, depends on how lemon-y you want it). I also never use pesto, I just sprinkle some Italian Seasoning over the whole thing instead. I usually use real garlic, but I discovered I didn't have any this time, so I used garlic salt. This is really easy to make and it makes a TON. Cory and I both had generous helpings, and we've got enough leftovers for at least 3 more servings.

Friday, November 27, 2009

Shrimp and Tomato

Shrimp and Tomato

3 Tablespoons of Olive Oil
1 Pound Shrimp
2-3 Garlic Cloves
1/4 Teaspoon Oregano
1/2 Teaspoon Salt
1/4 Teaspoon Pepper
1 ( 14 to 15 ounce) can of Diced Tomato, drained
3/4 Cup Heavy Cream
1/2 Teaspoon  fresh Lemon Juice
1/2 Pound Capellini or Spaghetti

Heat Oil in a 12 inch heavy skillet over medium-high heat until it shimmers, then cook Shrimp and garlic with Oregano, salt, and peper, turning once, until golden, about 2 minutes. Stir in Tomato. Add Cream and briskly simmer until sauce has thickened slightly, about 1 minute. Stir in Lemon Juice.
Meanwhile cook Noodles until done. Drain.
Serve immediately, topped with Shrimp and  sauce.

Wednesday, November 18, 2009

Tomato Bacon Pomodoro

From Taste of Home Cooking School 50th Anniversary Cookbook
(This recipe tasted great and was really pretty fast. See the changes I made at the end.)

1 package (19 to 25 ounces) frozen ravioli or tortellini
½ pound bacon, finely chopped
1 tablespoon olive or vegetable oil
½ medium onion, diced
1 garlic clove, minced
1 can (14.5 ounces) crushed tomatoes
5 tablespoons tomato paste
2/3 cup chicken broth
¼ teaspoon dried basil
¼ teaspoon dried oregano
2 teaspoons chopped fresh parsley
Salt and pepper to taste

Prepare pasta according to package directions. Meanwhile, in a large skillet, cook bacon until almost crisp. Add onion and garlic; cook until onions are tender. Stir in the tomatoes, paste, broth, basil, oregano, and parsley; simmer for 3 minutes to blend flavors. Season with salt and pepper. Serve over cooked pasta. Yield: 4-6 servings.

I used rotini pasta instead of tortellini because that was all I had – 12 ounces of rotini was enough.
Next time I will skip the olive oil, but don’t drain the bacon (needed for flavor).
I used a can of diced tomatoes with Italian seasoning – didn’t have crushed in that size. I think the added seasoning helped.
I used a 3 ounce package of tomato paste instead of measuring tablespoons.
Used dried parsley instead of fresh.
Didn’t need any salt or pepper.
4.5 out of 5 stars. Would probably have been better with tortellini, but it was really good. The amount of oil and grease seemed excessive, but it didn’t look it in the finished product.

Monday, November 9, 2009

Cheesy Broccoli Soup

I adjusted a recipe from Parents magazine and made this last night. I gotta say, I'm pretty impressed ...

3 potatoes, diced into 1/2 inch pieces
3 cups frozen broccoli
2 cans vegetable broth (or about 3 cups)
dash of onion salt
3 cups monterey jack cheese, shredded

In medium saucepan, bring potatoes, broccoli, vegetable broth and onion salt to a boil. Drop heat to medium and simmer about 10 minutes or until potatoes are soft. Left cool about 5-10 minutes.

Blend soup with the cheese. I put about 1/3 of the mix in blender with 1/3 of the cheese and then kept layering until my blender was about 2/3 full, then I pureed. Add a little more mixture little by little until all is blended. (I mixed the last portion in unblended because I like some chunks.)

I didn't think my family would eat it because it looked like green glump, but my 2-year-old downed three bowls. We'll be making it again.

Saturday, November 7, 2009

Yummy Cinnamon Rolls!!!

I LOVE Cinnamon rolls. I've always had trouble making them, but I made this recipe for breakfast this morning, and they turned out perfect!
This makes 1 dozen cinnamon rolls, and it can be doubled very easily.

1/2 C. Milk
1/4 C. Butter
1/2 C. Water
1 1/2 t. Active dry yeast
1/2 C. Sugar
1/2 t. Salt
1 Egg
1-2 t. Vanilla
3-4 C. Flour

1 t. Cinnamon
1 C. Brown sugar
1/4 C. Butter softened

1 C. Powder sugar
4 oz. (1/2 pack) Cream cheese
1 1/2 t. Butter
1/2 t. Vanilla
1 1/2 T. Milk

1- Warm the milk in a small saucepan until it bubbles, remove from heat. Mix in butter, stir until melted. Add water and cool to lukewarm.
2- In large bowl, combine milk mixture, with remaining ingredients, except flour. Stir in Flour 1/2 C. at a time. Dough will be slightly sticky. place on floured surface and kneed until smooth and elastic. About 8 minutes. (If you have a kitchen aid mixer you can skip this part.)
3- Roll dough into a 12x9 in. rectangle. In a bowl stir together brown sugar and cinnamon. Butter dough, sprinkle with sugar and cinnamon. Roll up down. (To seal the seam you can use a little bit of water.)
4- Cut into 12 slices (Dental floss works the best.) Place rolls into a greased 13x9 in. pan. Cover and let rise until double, about 1 hour. Preheat oven to 375 degrees F.
5- Bake in oven about 20 min. or until golden brown on the tops.
6- Mix together ingredients for frosting, spread over warm cinnamon rolls and serve!

If you want to make these ahead you can place them in the fridge before letting them rise. Then when you are ready to cook them just let them sit and rise 60-90 min. before baking.