Monday, September 24, 2012
BREAST OF CHICKEN MARSALA
3 boneless, skinless chicken breasts, halved
3 Tbl olive oil (other vegetable oils may be substituted)
2 Tbl fresh butter (salted butter may be substituted)
½ to 1 cup flour for dredging
dried thyme
pepper grinder
garlic powder
1 cup pure chicken stock
½ cup dry Marsala ( I buy cooking Marsala)
1 Tbl butter
Allow breast to get to room temperature. Trim off any fat or sinew.
Place breast halves between sheets of waxed paper. Flatten with flat of a cleaver. Put oil in 10-12 inch saute pan or skillet. Slowly heat. While heating, lightly sprinkle breast with thyme and garlic powder and few grinds of black pepper. Thoroughly dredge seasoned breast in flour.
Turn up heat under pan until oil is quite hot, almost smoking. Add butter. When the butter has stopped foaming but not burned shake excess flour from 2 or 3 breast halves. Put in hot oil and butter and lightly brown on both sides. Transfer to a warm plate. Repeat with remaining pieces. Turn down to low.
Pour off excess oil. De-glaze pan with chicken stock scraping up brown bits sticking to bottom of pan. Return all chicken pieces to pan. (For freezer meal cook the chicken in the oven for 20 to 30 minutes at 350 degrees or until done, and heat up the Marsala sauce on stove top.) Cover and cook gently about 15 minutes or until tender. Do not overcook or chicken will be tough. Remove chicken from pan. Add Marsala. Cook liquid on high heat until reduced to about ½. Turn off heat. Stir in last tablespoon of butter. Pour resulting sauce over chicken breast and serve. Serve with Mediterranean potatoes. (I also doubled the chicken stock and Marsala to make enough for 8 servings)
olive oil Onion
salt and pepper to taste red pepper (diced)
1 clove garlic (minced) Fajita seasoning to taste (I like this on all veggies. I I buy a big bottle at Gygis in Salt Lake.)
Melt small amount of butter, and olive oil in a sauce pan put in potatoes, onions, and pepper. Season with salt, pepper, fajita seasoning and Italian seasoning. When potatoes are browned pour 3/4 cup of chicken stock over the potatoes and cook til soft.
-We also like green salad and bread sticks served with this meal.
3 boneless, skinless chicken breasts, halved
3 Tbl olive oil (other vegetable oils may be substituted)
2 Tbl fresh butter (salted butter may be substituted)
½ to 1 cup flour for dredging
dried thyme
pepper grinder
garlic powder
1 cup pure chicken stock
½ cup dry Marsala ( I buy cooking Marsala)
1 Tbl butter
Allow breast to get to room temperature. Trim off any fat or sinew.
Place breast halves between sheets of waxed paper. Flatten with flat of a cleaver. Put oil in 10-12 inch saute pan or skillet. Slowly heat. While heating, lightly sprinkle breast with thyme and garlic powder and few grinds of black pepper. Thoroughly dredge seasoned breast in flour.
Turn up heat under pan until oil is quite hot, almost smoking. Add butter. When the butter has stopped foaming but not burned shake excess flour from 2 or 3 breast halves. Put in hot oil and butter and lightly brown on both sides. Transfer to a warm plate. Repeat with remaining pieces. Turn down to low.
Pour off excess oil. De-glaze pan with chicken stock scraping up brown bits sticking to bottom of pan. Return all chicken pieces to pan. (For freezer meal cook the chicken in the oven for 20 to 30 minutes at 350 degrees or until done, and heat up the Marsala sauce on stove top.) Cover and cook gently about 15 minutes or until tender. Do not overcook or chicken will be tough. Remove chicken from pan. Add Marsala. Cook liquid on high heat until reduced to about ½. Turn off heat. Stir in last tablespoon of butter. Pour resulting sauce over chicken breast and serve. Serve with Mediterranean potatoes. (I also doubled the chicken stock and Marsala to make enough for 8 servings)
Mediterranean Potatoes
3 lbs small red or white-skinned potatoes (or mixture)olive oil Onion
salt and pepper to taste red pepper (diced)
1 clove garlic (minced) Fajita seasoning to taste (I like this on all veggies. I I buy a big bottle at Gygis in Salt Lake.)
Melt small amount of butter, and olive oil in a sauce pan put in potatoes, onions, and pepper. Season with salt, pepper, fajita seasoning and Italian seasoning. When potatoes are browned pour 3/4 cup of chicken stock over the potatoes and cook til soft.
-We also like green salad and bread sticks served with this meal.
Monday, September 17, 2012
Tangy Meatballs
Tangy Meatballs
Ingredients:
2 eggs
2 c oatmeal
1 (12-oz) can evaporated milk
1 cup chopped onion
2 tsp salt
1/2 tsp pepper
1/2 tsp garlic powder
3 lbs of ground beef
Sauce:
2 c catsup
2 tsp liquid smoke
1 1/2 cup brown sugar
1/2 c chopped onion
1/2 tsp garlic powder
1/2 c water
Meatballs: Mix ground beef with all ingredients. Form balls and bake uncovered at 375 for 30 minutes. Remove from oven and drain. (I made these with 93/7 lean hamburger so you won't have much grease) Sauce: Pour over meatballs and bake 20 minutes more or until meatballs are done.
Suggested sides:
We love to eat these over rice. I usually have a green salad and a vegetable.
Tisha Flora
florafamily6@msn.com
Friday, September 7, 2012
Hello Ladies! Jen and I were talking as I was leaving the other day and we realized we had not talked about where we were going to meet in October, so unless anyone is really wanting to I'm happy to host. So October the 1st at 9:30 at my house. Let me know if I am wrong about the date and time anyone.
Thanks, and have a great month!
Happy freezing:)
April
Thanks, and have a great month!
Happy freezing:)
April
Cashew Chicken
6 c. boneless, skinless chicken breast, cubed
1/3 c. vegetable oil
1/2 c. whole cashews
Marinade:
1 Tbsp. cornstarch
1/2 tsp garlic powder
1/2 tsp. salt
1/2 tsp black pepper
1 Tbsp white wine (I replaced this with a mixture of a 1:1 ratio chicken broth and apple cider vinegar)
1/2 c. soy sauce
3/4 c. brown sugar
Mix ingredients for marinate. Soak ckicken in marinade for 20 minutes. Drain marinade, reserving liquid.
Heat oil in wok, bringing to 375 degrees. Stir fry chicken in oil until done. Add marinade. Heat just long enough to get marinade hot.
Label, bag and serve. Store cashews until ready to serve. (Do not freeze cashews with chicken mixture or the cashews will become mushy)
Heating instructions: Place in microwave safe bowl. Lightly cover bowl and heat chicken mixture. Add cashews and serve over hot rice.
Sorry ladies, that is the ideal way to make it. Honestly, I just forgot about our changed date and ran out of time. You will need to thaw out your chicken and strain off as much of the marinade as you can, then add it to you hot oil in fry pan and cook until done. Then add your remaining marinade and bring to boil for a few minutes to cook the sauce. Then serve with rice.
I served this with a green salad and watermelon.
Tuesday, September 4, 2012
Enchilada Casserole
1 1/2 lbs. ground beef
1 small onion
1 sprinkle of garlic salt
1/2 T chili powder
1 tsp. salt
1/2 tsp. pepper
1 1/2 8 oz. can of tomato sauce
1 can drained black beans
1 can drained corn
1 can chopped olives (optional)
10 corn tortillas
1/2 lb. grated cheese
Brown and crumble hamburger. Add onion, seasonings, beans, corn, & tomato sauce. Simmer. Layer in the bottom of a 9 x 13 pan: tortillas,1/2 ground beef-sauce mixture, olives, 1/2 of the grated cheese. Then repeat. Carefully pour 2/3 c. water over the top. Bake at 350 for 30 min. covered.
For frozen meal: I don't love how corn tortillas freeze, so I froze the meat sauce and cheese separate. Store the corn tortillas in the fridge and then thaw the meat and cheese to complete the instructions above. I've included the olives as an option if your family likes them.
1 small onion
1 sprinkle of garlic salt
1/2 T chili powder
1 tsp. salt
1/2 tsp. pepper
1 1/2 8 oz. can of tomato sauce
1 can drained black beans
1 can drained corn
1 can chopped olives (optional)
10 corn tortillas
1/2 lb. grated cheese
Brown and crumble hamburger. Add onion, seasonings, beans, corn, & tomato sauce. Simmer. Layer in the bottom of a 9 x 13 pan: tortillas,1/2 ground beef-sauce mixture, olives, 1/2 of the grated cheese. Then repeat. Carefully pour 2/3 c. water over the top. Bake at 350 for 30 min. covered.
For frozen meal: I don't love how corn tortillas freeze, so I froze the meat sauce and cheese separate. Store the corn tortillas in the fridge and then thaw the meat and cheese to complete the instructions above. I've included the olives as an option if your family likes them.
Sunday, September 2, 2012
White Chili
Medium onion chopped and sauted in 1 T. oil
1 can diced green chilies
1 can chicken broth
2 cans cream chicken soup
2 cans chicken
2 cans Great Northern beans
1/2 tsp garlic salt
1/2 tsp onion salt
1 tsp chili powder
1/4 tsp cayenne pepper
Saute onion and then add everything else. Stir and bring to a boil, reduce heat and let simmer about 20 minutes. Can sprinkle with cheese and dip tortilla chips if you wish. Yields about 10 servings.
1 can diced green chilies
1 can chicken broth
2 cans cream chicken soup
2 cans chicken
2 cans Great Northern beans
1/2 tsp garlic salt
1/2 tsp onion salt
1 tsp chili powder
1/4 tsp cayenne pepper
Saute onion and then add everything else. Stir and bring to a boil, reduce heat and let simmer about 20 minutes. Can sprinkle with cheese and dip tortilla chips if you wish. Yields about 10 servings.
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