November 12, 2010

Hunter-Style Chicken

1/4 cupolive oil
1 (3 pound)whole chicken, cut into pieces
6 slicesbacon, diced
2onions, chopped
1 cupfresh sliced mushrooms
1 tablespoonchopped fresh parsley
1 tablespoonchopped fresh basil
1 teaspoonsalt
freshly ground pepper to taste
1 cupwhite wine
1 poundtomatoes diced

Heat oil in large skillet. Brown chicken in hot oil and remove from skillet. Add bacon and saute over medium heat for about 2 minutes.
Add onions and mushrooms and continue to saute until onions are translucent. Return chicken to skillet; sprinkle with parsley, basil, salt, and pepper to taste. Add wine and tomato. Cover and simmer for 25 to 30 minutes, turning chicken once during cooking. Remove chicken from skillet and pour sauce over chicken.

Makes 4 servings.

Italian Meatloaf Rollatini

This was emailed to Me, by a friend in Texas, She said it was the Bomb! It's so awesome Melts in your Melt Good!!!!!  

For the Meatloaf:

1/3 cup Yellow onion, diced
1/3 cup Green Bell Pepper, diced
2 tablespoons Olive Oil, for sauting
5 cloves garlic, minced
1 and 1/3 pound ground Sirloin
1 egg, beaten
1/2 cup ketchup
1/3 cup Parmesan Cheese
1/4 cup Seasoned Italian Bread Crumbs
1/3 cup Fresh Parsley, chopped
2 teaspoons Worcestshire sauce
2 teaspoons Italian seasoning
1 teaspoon Chile powder
1/2 teaspoon Salt
1/2 teaspoon Black Pepper

For the Filling:

2 cups Mozzarella Cheese, shredded
3/4 cup Tomato, vine ripened, diced
1 cup Chopped Spinach, steamed
Dash or two of salt and pepper

For the Topping:
Parmesan Cheese
Additional Mozzarella, if desired

To make Rollatini:

1. In a medium skillet saute the onion and green pepper in oil just until tender. Add the garlic and saute until fragrant. Remove from heat and set aside to cool.

2. In a large bowl add all the ingredients for the meatloaf including the onion/pepper mixture. Use a fork to blend everything together.

3. In a medium bowl stir together all of the filling ingredients.

4. Preheat oven to 425 degrees. Prepare a 9x13 inch baking pan by lining with aluminum foil and then spraying it with non-stick spray.

5. To a large sheet of parchment paper or aluminum foil on a flat work surface add the meatloaf. Press it out evenly into a rectangle (9x12).

6. Put the filling mixture on top and spread it out evenly leaving an inch border on one long side.

7. Carefully roll up, long ways, beginning on the end without the border, as tightly as you can. You can use the parchment paper to help you roll.

8. Slice into 8 - 1 and 1/2-inch slices. Carefully place into pan, using your hands to form it into shape.

9. Sprinkle the tops with Parmesan cheese and mozzarella.

10. Bake for about 35 minutes or until centers are cooked well.

To make a Meatloaf:

1. In a medium skillet saute the onion and green pepper in oil just until tender. Add the garlic and saute until fragrant. Remove from heat and set aside to cool.

2. Preheat oven to 425 degrees. Prepare a 9x13 inch baking pan by lining with aluminum foil and then spraying it with non-stick spray.

3. In a large bowl add all the ingredients for the meatloaf and the filling including the onion/pepper mixture, but omitting the extra dash of salt and pepper. Use a fork to blend everything together.

4. Form into a loaf in the prepared pan. Coat the top with ketchup and sprinkle with Parmesan Cheese. Bake about 45 minutes or until cooked through in the middle.

Taco Lasagna

Serves 4

1 lb. ground beef
1 yellow onion, diced
1 envelope taco seasoning or my seasoning mix
2/3 cup water
Flour tortillas (about 8 of the fajita size)
Small jar of salsa or taco sauce
12 oz. cheddar, shredded
Small can of chopped black olives
Fixin's like Lettuce, Sour cream, avocado, guacamole, diced tomatoes, and/or salsa for serving.

Brown ground beef with onion; drain and add taco seasoning packet or my seasoning and 2/3 cup water. Let cook for about 5 minutes or until the water is cooked out.

Spray an 8x8 casserole dish with baking spray.

Add a little of the salsa/taco sauce to the bottom and then cover with a layer of tortillas. Break them apart to cover the bottom evenly.

Layer with half of the ground meat mixture(spread out evenly), sprinkle with 1/3 of the cheddar and ½ of the olives. Drop spoons of salsa/taco sauce on top.

Then another layer of tortillas, meat, cheese, olives and salsa.

Top with another layer of tortillas, salsa then the rest of the cheese.

Cook in preheated 375 degree oven for about 25 minutes.

Let set for five minutes before cutting. Serve with fixin's.

Taco Seasoning:  
1 tablespoon + 1 teaspoon Chile powder
1 teaspoon Cumin 
1 teaspoon onion powder
¼ teaspoon garlic powder
Red pepper (according to your own taste)
½ teaspoon sea salt (more to taste)
fresh cracked Black pepper

Chicago-Style Deep-Dish Pizza

One 20 oz.Dough ball from Master Dough Recipe
12 oz.Pork, ground (uncooked)
1 tbsp.Fennel seed
1 tsp.Salt
1 tsp.Pepper
2 tsp.Romano cheese, grated
1 1/2 cupsTomatoes, ground
1 tsp.Oregano, dried
1 tsp.Basil, dried
8 oz. (11 slices)Part-skim, low-moisture mozzarella, sliced
2 tsp.Romano cheese, grated

Press dough across bottom of pan and up the sides.
Mix the ground pork, fennel seed, salt, pepper and 2 tsp. Romano cheese in a bowl and set aside.
Mix the ground tomatoes, oregano and basil in a bowl and set aside.
Lay the slices of mozzarella over the dough to cover.
Press the seasoned pork sausage into a patty that is less than 1/8 inch thick. To make this go easier, brush olive oil over a sheet of aluminum foil. Put the pork patty on the foil. Place other piece of foil over the patty. Roll with a rolling pin until it is thin.
Place the sausage patty over the cheese.
Spread the seasoned tomatoes over the sausage.
Sprinkle the Romano cheese over the tomatoes.
Bake on the middle rack of a preheated 475 degree F. oven for 25-30 minutes until crust is golden brown and pulls away from the sides of the pan.

Allow the pizza to rest for 3-4 minutes before cutting and serving.

Cedar Planked Salmon with Blueberry-Zinfandel Sauce

1cedar plank
1 largeSalmon filet
1 tbspextra virgin olive oil
1/2 cupcarrots, diced
1/2 cupyellow onion, diced
1/4 cupcelery, diced
1 tbsptomato paste
1 cupZinfandel wine
2 cansbeef broth
1bay leaf
1bouquet garni, thyme and parsley
1 cupblueberries

Soak cedar plank in water for at least 4 hours or overnight. Remove and pat dry.

Brush the cedar plank with olive oil and lay the fish on. Check for pin bones. Season with salt and pepper.

Preheat grill to medium-high.

Place cedar plank on grill and cook covered for 10-20 minutes.

Prepare the Blueberry Zinfandel Sauce. In a 12" saute pan, heat olive oil over medium/high heat.

To the pan add carrots and onions. Saute until golden brown, 11 to 12 minutes.

Add celery and saute for 8 minutes. Reduce heat to low.

Add tomato paste and cook 4 minutes.

Deglaze the pan with red wine and simmer until reduced by half.

Add 2 cans of beef broth, bay leaf, and the bouquet garni. Simmer until the sauce is thick enough to coat a spoon.

If the sauce is too thin make a paste with equal parts butter and flour.

Add blueberries and season with salt and pepper.

Drizzle the salmon with Blueberry Zinfandel Sauce and serve.

Butter Pecan Ice Cream Cake with Bourbon Glaze

1 1/2 cupsbutter, softened
2 cupssugar
3 1/2 cupsflour
1 1/2 teaspoonsbaking powder
1 teaspoonbaking soda
1 teaspoonsalt
1 cupbuttermilk or sour milk
1 and 1/2 teaspoonsbourbon
1/4 teaspoonnutmeg
1 1/2 cuppecans, chopped
Butter Pecan Ice Cream
1 1/2 cupspecans, chopped
2 tablespoonsbutter, melted
1/4 teaspoonsalt
1 cupbrown sugar
1 cupmilk
2 cupsheavy cream
1/2 cupegg substitute
1 1/2 teaspoonvanilla
Bourbon Glaze
1 cuppowdered sugar
1 1/2 teaspoonsbourbon
1 to 3 tablespoonsmilk

Butter Pecan Cake
Heat oven to 325 F. Grease and lightly flour Bundt pan and tunnel; set aside.

In the mixing bowl of a stand mixer, beat butter and sugar until light and fluffy. Add remaining cake ingredients except nuts. Blend on low speed 1 minute, scraping bowl often. Beat 3 minutes on medium speed.

Fold in 1 cup nuts. Spoon into prepared pan. Using a spatula, spread batter evenly around pan. Place tunnel insert on top of pan. Bake at 325 F for 60 to 75 minutes, until toothpick inserted comes out clean. Cool 10 minutes in pan. Remove tunnel insert. Invert on to cooling rack and cool completely.

When cool, place cake back into pan. Refrigerate for at least two hours.

Butter Pecan Ice Cream
On a baking sheet, toast pecans in 350 F oven for six to seven minutes. Add butter and salt. Toss to coat evenly. Cool completely. In a mixing bowl, whisk together sugar, milk, heavy cream, egg substitute and vanilla. Pour into bowl of ice cream freezer and process until almost firm. Stir in nuts. Transfer to an airtight container and freeze until firm.

Bourbon Glaze
In medium bowl, combine powdered sugar, bourbon and milk. Beat until smooth. Reserve.

When ready to serve, remove cake from refrigerator. Keeping the cake in the pan, fill tunnel with ice cream, spreading to outer edges of the cake. The entire bottom of the cake will be covered. Sprinkle the remaining chopped nuts over the filling. Invert on to serving platter. Drizzle with Bourbon glaze. Serve immediately.

Serves 12

White Chocolate Party Mix

start to finish: 25 mins. Makes: 20 servings.

4 cups tiny pretzels
2 1/2 cups round toasted oat cereal
2 1/2 cups bite size corn square cereal
1 cup salted peanuts
1 cup candy coated milk chocolate pieces (8oz)
2 cups white baking pieces (12oz)
1 Tbsp. shortening

    Line a 15x10x1-inch baking pan with waxed paper; set aside. In a large bowl combine pretzels, oats cereal, corn square cereal, peanuts, and milk chocolate pieces; set aside.

    In a Microwave-safe medium bowl combine white chocolate baking pieces and shortening; microwave on 100%(high) power for 1 to 2 minutes or until baking pieces are melted, stirring every minute until smooth.
Pour over cereal mixture; mix well.
   Spread onto prepared baking pan. Cool completely; break apart. Store in an airtight container.


2-3 chicken breasts, cooked and deboned
1/4 c. chopped celery
4 tbsp. chopped onion
1 tbsp. chopped fresh parsley flakes
1 carrot, diced small
1/2 c. chopped mushrooms
1/3 c. chopped green pepper
1/4 tsp. pepper
1/4 tsp. salt
10 buttermilk biscuits (pop 'n fresh)
1 can cream of chicken soup
1 can cream of mushroom soup
1 1/4 c. chicken broth

Chop chicken and place in bowl. Add next 8 ingredients and mix well. Separate uncooked biscuits and roll each out to make a 4-inch circle. Place 1 tablespoon of mixture in center of each biscuit circle and roll up edges to make a dumpling.Then combine soups and broth and any remaining filling in 3-quart saucepan. Place dumplings, sealed edges down, in soup mixture. Cover tightly. Cook 30 minutes over medium low heat.


Printed from COOKS.COM

1 lb. ground turkey
1/2 c. chopped onion
1 garlic clove, minced
2 tsp. sugar
1 tsp. dried oregano leaves
1/2 tsp. dried basil leaves
1/2 tsp. salt
1/4 tsp. pepper
1 (28 oz.) can tomatoes, undrained, cut up
1 (6 oz..) can tomato paste
1 (4 oz.) can mushroom pieces, drained
1 (7 oz.) pkg. spaghetti, broken, cooked and drained
4 oz. (1 cup) shredded Mozzarella cheese
1/3 c. grated Parmesan cheese

Heat oven to 375 degrees. In large saucepan or Dutch oven, brown ground turkey with onion and garlic; drain if necessary. Stir in sugar, oregano, basil, salt, pepper, tomatoes, tomato paste and mushrooms. Bring to a boil. Reduce heat; cover and simmer 20 minutes, stirring occasionally. Remove from heat; stir in cooked spaghetti. Place half of spaghetti mixture in 13 x 9 inch (3 quart) baking dish; sprinkle with Mozzarella cheese. Top with remaining spaghetti mixture; sprinkle with Parmesan cheese. Bake at 375 degrees for 30 to 40 minutes or until bubbly. 6 servings. Tip: At this point, casserole can be covered and refrigerated several hours. Bake as directed above.

Chicken Tortilla Soup

Prep: 20 minutes, Cook: 15 minutes, Makes: 6 servings.

2 to 2-1/2 lbs. deli roasted chicken
2 14oz. cans. chicken broth with roasted garlic
1 15oz. can. chopped tomatoes and green chile peppers, undrained
1 11oz. can. whole kernel corn with sweet peppers, drained
1 small fresh jalapeño chile pepper, seeded and finely chopped
1 tsp. ground cumin
2 Tbsp. snipped fresh cilantro
1 Tbsp. lime juice
   Tortilla chips with lime or regular tortilla chips, broken

   Remove chicken meat from the frame of the deli roasted chicken. Shred enough of the chicken meat to measure 2 cups; set aside. Reserve ant remaining chicken meat for another use.
    In a large saucepan combine chicken broth, undrained tomatoes, corn, jalapeño, and cumin. Bring to a boiling;reduce heat. Simmer, covered, for 10 minutes. Stir in shredded chicken, cilantro, and lime juice. Heat through. Top each serving with tortilla chips.

Orange Chicken

2 pounds chicken breasts, cut into bite-sized pieces
1 egg
1/2 teaspoon salt
1/4 teaspoon pepper
1 tablespoon canola or vegetable oil
1/2 cup cornstarch
1/4 cup all-purpose flour
oil for frying, enough to fill a pot or wok with 1 inch of oil
1 tablespoon ginger, minced (or 1 teaspoon ground ginger)
2 cloves garlic, minced
1 teaspoon crushed red pepper (1 1/2 teaspoon if you like it 1extra spicy)
1/4 cup green onion, sliced (about 3 or 4 green onions)
1 tablespoon rice wine vinegar
1/2 teaspoon sesame oil
1/4 cup water mixed with 1 tablespoon cornstarch
5 tablespoons soy sauce
5 tablespoons granulated sugar
5 tablespoons rice wine vinegar
zest of 1 orange
juice of 2 oranges

1. Cut the chicken into bite-sized pieces. Combine with the egg, salt, pepper, and 1 tablespoon of oil. Add in the cornstarch and flour (I found it easiest to mix this together with [clean] hands).
2. In a wok or a pot, heat enough canola or vegetable oil for frying (about an inch deep in the pot/wok) over high heat for 5 minutes, then turn the heat down to medium-high. Add the chicken to the oil in batches, cooking each batch for about 8-10 minutes until cooked through (take one piece out and slice it open to check that it’s cooked). Remove the chicken from the oil with a slotted spoon and allow to drain on a plate covered lined with paper towels. Set aside until ready to toss in the sauce. It’s okay if the chicken cools a bit; it’ll get heated up again.
3. In a separate pot, add in the ginger, garlic, crushed red pepper flakes, green onions, 1 tablespoon of rice wine vinegar, and 1/2 teaspoon of sesame oil. Stir fry for about five minutes, until fragrant. Combine the sauce ingredients and add them to the onion mixture. Bring everything to a light boil, then add in the 1 tablespoon of cornstarch mixed with 1/4 cup of water. Heat everything until is starts to thicken a bit, about 3-4 minutes, then add in the fried chicken pieces. Toss to coat, and cook for another 3 or 4 minutes until the sauce is as thick as you’d like it to be. Serve with rice and/or vegetables.