1 package of Vigo's Black Beans and Rice mix
1 can tomatoes with onions, undrained
1 lb of hamburger (optional)
Brown hamburger in a large skillet; drain. Wipe out the pan and prepare the Black Beans and Rice according to package, add tomatoes with juice at this time as well. 15 min before it is done add meat. Cook until there is no liquid left.
Wednesday, August 12, 2009
Tandoori Chicken with Jasmine Rice
1-2 T Tandoori Seasoning
1/3 C vegetable oil or yogurt
1/3 C vinegar or any type of citrus juice
1/3 C water
2-3 lbs of chicken
Mix all of the ingreidients together. Pour over quartered chicken and let marinade, overnight if possible, but 2-3 hours will also work.
Bake at 325 degrees for 50-60 min or until juices run clear.
I served this with jasmine rice and a salad.
1/3 C vegetable oil or yogurt
1/3 C vinegar or any type of citrus juice
1/3 C water
2-3 lbs of chicken
Mix all of the ingreidients together. Pour over quartered chicken and let marinade, overnight if possible, but 2-3 hours will also work.
Bake at 325 degrees for 50-60 min or until juices run clear.
I served this with jasmine rice and a salad.
Baked Ziti
2 Tablespoons of Olive Oil
2 Tablespoons Minced Onion
2 Cloves Garlic, Minced
1 Carrot, Diced Fine
1 Celery Stalk, Diced Fine
4 Links Hot Italian Sausage (Or Sweet If You Prefer)
Salt & Pepper
1 Teaspoon Dried Oregano
1/4 Cup Fresh Chopped Parsley
1/2 Cup Red Wine
2 (14 oz) Cans Chopped Tomatoes
Pasta:
1 Pound of Ziti Pasta (Or Other Dried Pasta)
1 1/2 Cups Diced Mozzarella or Fontina Cheese
3oz. Parmesan, Freshly Grated
3 Beaten Eggs
Brown the sausage links well in a heavy sauce pan. Remove and cut into 1/2 inch rounds. Next, make the sauce by heating the oil, and cooking the vegetables until they are softened. Add the wine and cook until reduced by half. Add the tomatoes, salt, pepper, oregano, sausage pieces, and parsley, and simmer for 60 minutes until thickened. Meanwhile cook the pasta until al dente. Drain the pasta, and add to the sauce, mixing well. In a buttered ovenproof dish, add 1/3 of the pasta, then sprinkle with the diced cheese. Repeat these layers twice more. Pour over top of the pasta the beaten eggs, and then sprinkle with the grated cheese. Bake in a preheated 400 degree F. oven until bubbly. Let stand 5 minutes before serving.
2 Tablespoons Minced Onion
2 Cloves Garlic, Minced
1 Carrot, Diced Fine
1 Celery Stalk, Diced Fine
4 Links Hot Italian Sausage (Or Sweet If You Prefer)
Salt & Pepper
1 Teaspoon Dried Oregano
1/4 Cup Fresh Chopped Parsley
1/2 Cup Red Wine
2 (14 oz) Cans Chopped Tomatoes
Pasta:
1 Pound of Ziti Pasta (Or Other Dried Pasta)
1 1/2 Cups Diced Mozzarella or Fontina Cheese
3oz. Parmesan, Freshly Grated
3 Beaten Eggs
Brown the sausage links well in a heavy sauce pan. Remove and cut into 1/2 inch rounds. Next, make the sauce by heating the oil, and cooking the vegetables until they are softened. Add the wine and cook until reduced by half. Add the tomatoes, salt, pepper, oregano, sausage pieces, and parsley, and simmer for 60 minutes until thickened. Meanwhile cook the pasta until al dente. Drain the pasta, and add to the sauce, mixing well. In a buttered ovenproof dish, add 1/3 of the pasta, then sprinkle with the diced cheese. Repeat these layers twice more. Pour over top of the pasta the beaten eggs, and then sprinkle with the grated cheese. Bake in a preheated 400 degree F. oven until bubbly. Let stand 5 minutes before serving.
Saturday, August 1, 2009
Tator Tot Casserole
1lb ground beef
1 16oz bag of tator tots
1 can of cream of mushroom soup
½-1 soup can of milk
2 cans of mixed vegetables with a little of its juice (you can use any vegetables you want, I use green beans)
Brown hamburger; drain. Mix together and put into a 9x13 pan. Put the tator tots on top and bake at 350 degrees for 30 to 45 min or until bubbly. You want the tator tots to be golden brown.
Sunday, July 26, 2009
Herbes de Provence Chicken Rub
Ingredients:
2 T butter
2 T Herbes de Provence
1 T olive oil
1 1/2 t salt
1 1/2 t pepper
Directions:
Stir 2 tablespoons of butter, the Herbes de Provence, oil, and 1 1/2 teaspoons of each the salt and pepper in a small saucepan over medium heat just until the butter melts. Rub the butter mixture all over the chicken.
2 T butter
2 T Herbes de Provence
1 T olive oil
1 1/2 t salt
1 1/2 t pepper
Directions:
Stir 2 tablespoons of butter, the Herbes de Provence, oil, and 1 1/2 teaspoons of each the salt and pepper in a small saucepan over medium heat just until the butter melts. Rub the butter mixture all over the chicken.
Chicken with Rosemary
I used 4 chicken breasts for this and I baked it instead of broiling it.
3-4 pounds of any chicken of your choice.
Seasoning:
3 T lemon juice
1/4 C olive oil
2 garlic cloves, minced
2 t minced fresh thyme or 1 t dried
2 t minced fresh rosemary or 1 t crumbled dried
Salt and pepper to taste
Melted unsalted butter for brushing chicken
Melted unsalted butter for brushing chicken
Salt and pepper
Make the seasoning: In a bowl combine all the ingredients well.
Arrange the chicken in a baking dish and brush the chicken with the seasoning. If time permits, let the chicken marinate, covered and chilled, turning occasionally, for at least 2 hours or overnight. Transfer chicken to a plate and pat dry.
Brush the chicken on all sides with the melted butter and season with salt and pepper. Broil the chicken, skin side down, under a preheated broiler about 6 inches from the heat, tuning and brushing them with the butter, for 45-50 min, or until the juices tun clear when a thigh is pricked.
3-4 pounds of any chicken of your choice.
Seasoning:
3 T lemon juice
1/4 C olive oil
2 garlic cloves, minced
2 t minced fresh thyme or 1 t dried
2 t minced fresh rosemary or 1 t crumbled dried
Salt and pepper to taste
Melted unsalted butter for brushing chicken
Melted unsalted butter for brushing chicken
Salt and pepper
Make the seasoning: In a bowl combine all the ingredients well.
Arrange the chicken in a baking dish and brush the chicken with the seasoning. If time permits, let the chicken marinate, covered and chilled, turning occasionally, for at least 2 hours or overnight. Transfer chicken to a plate and pat dry.
Brush the chicken on all sides with the melted butter and season with salt and pepper. Broil the chicken, skin side down, under a preheated broiler about 6 inches from the heat, tuning and brushing them with the butter, for 45-50 min, or until the juices tun clear when a thigh is pricked.
Yummy Turkey
Two years ago we celebrated Christmas with some friends and dinner was going to be at our house. Ryan wanted turkey and I remembered seeing this on Giada's show so I found this recipe and made my first turkey. It was a huge hit for our Christmas meal; I make it anytime we decide to have turkey or roast a whole chicken.
I am not after a pretty turkey, just a moist one. I cover the whole turkey with heavy duty aluminum foil. It still gets brown and is very tasty.
Turkey with Herbes de Provence and Citrus
Recipe courtesy Giada De Laurentiis
Prep Time: 45 min
Inactive Prep Time: 30 min
Cook Time: 3 hr 0 min
Level: Easy
Serves: 8 to 10 servings
Ingredients
1 (14 to 15-pound) turkey, neck and giblets reserved
1 orange, cut into wedges
1 lemon, cut into wedges
1 onion, cut into wedges
6 fresh rosemary sprigs
6 fresh sage sprigs
6 fresh oregano sprigs
7 tablespoons unsalted butter
2 tablespoons herbes de Provence
1 tablespoon olive oil
1 1/2 teaspoons salt
1 1/2 teaspoons freshly ground black pepper
6 cups canned low-salt chicken broth (approximate amount)
1/3 cup all-purpose flour
Directions
To make the turkey: Position the rack in the lowest third of the oven and preheat to 400 degrees F.
Rinse the turkey and pat it dry with paper towels. Place the turkey on a rack set inside a large roasting pan. Place the orange and lemon wedges, onion, and 2 sprigs of each fresh herb in the main turkey cavity. Tie the legs together to hold the shape of the turkey. Stir 2 tablespoons of butter, the herbes de Provence, oil, and 1 1/2 teaspoons of each the salt and pepper in a small saucepan over medium heat just until the butter melts. Rub the butter mixture all over the turkey and between the turkey breast meat and skin. Place the turkey neck and giblets in roasting pan. (Recipe can be prepared up to this point 1 day ahead. Cover and refrigerate. Let stand at room temperature 30 minutes before roasting.)
Cover the turkey breast with foil. Roast for 20 minutes. Pour 3 cups of broth into the pan and stir to scrape up any brown bits on the bottom of the pan. Add the remaining sprigs of fresh herbs to the pan. Roast the turkey for 40 minutes. Reduce the oven temperature to 350 degrees F. Remove the foil from the turkey; pour 1 more cup of broth into the pan. Continue roasting the turkey until a meat thermometer inserted into the thickest part of the thigh registers 165 degrees F to 175 degrees F or until the juices run clear when the thickest part of the thigh is pierced with a skewer, basting occasionally with pan juices, about 1 hour and 30 minutes longer. Transfer the turkey to a platter and tent with foil. Let stand 30 minutes while preparing the gravy.
To make the gravy: Strain the turkey pan juices from the roasting pan through a sieve and into a 4-cup glass measuring cup; discard the solids. Spoon off the fat from atop the pan juices. Add enough chicken broth, about 1 to 2 cups, to the pan juices to measure 4 cups total. Melt the remaining butter in a heavy large saucepan over medium-high heat. Add the flour and whisk for 1 minute. Gradually whisk in the broth. Simmer until the gravy thickens slightly, whisking often, about 10 minutes. Season with salt and pepper. Serve the turkey with the gravy.
http://www.foodnetwork.com/recipes/giada-de-laurentiis/turkey-with-herbes-de-provence-and-citrus-recipe/index.html
I am not after a pretty turkey, just a moist one. I cover the whole turkey with heavy duty aluminum foil. It still gets brown and is very tasty.
Turkey with Herbes de Provence and Citrus
Recipe courtesy Giada De Laurentiis
Prep Time: 45 min
Inactive Prep Time: 30 min
Cook Time: 3 hr 0 min
Level: Easy
Serves: 8 to 10 servings
Ingredients
1 (14 to 15-pound) turkey, neck and giblets reserved
1 orange, cut into wedges
1 lemon, cut into wedges
1 onion, cut into wedges
6 fresh rosemary sprigs
6 fresh sage sprigs
6 fresh oregano sprigs
7 tablespoons unsalted butter
2 tablespoons herbes de Provence
1 tablespoon olive oil
1 1/2 teaspoons salt
1 1/2 teaspoons freshly ground black pepper
6 cups canned low-salt chicken broth (approximate amount)
1/3 cup all-purpose flour
Directions
To make the turkey: Position the rack in the lowest third of the oven and preheat to 400 degrees F.
Rinse the turkey and pat it dry with paper towels. Place the turkey on a rack set inside a large roasting pan. Place the orange and lemon wedges, onion, and 2 sprigs of each fresh herb in the main turkey cavity. Tie the legs together to hold the shape of the turkey. Stir 2 tablespoons of butter, the herbes de Provence, oil, and 1 1/2 teaspoons of each the salt and pepper in a small saucepan over medium heat just until the butter melts. Rub the butter mixture all over the turkey and between the turkey breast meat and skin. Place the turkey neck and giblets in roasting pan. (Recipe can be prepared up to this point 1 day ahead. Cover and refrigerate. Let stand at room temperature 30 minutes before roasting.)
Cover the turkey breast with foil. Roast for 20 minutes. Pour 3 cups of broth into the pan and stir to scrape up any brown bits on the bottom of the pan. Add the remaining sprigs of fresh herbs to the pan. Roast the turkey for 40 minutes. Reduce the oven temperature to 350 degrees F. Remove the foil from the turkey; pour 1 more cup of broth into the pan. Continue roasting the turkey until a meat thermometer inserted into the thickest part of the thigh registers 165 degrees F to 175 degrees F or until the juices run clear when the thickest part of the thigh is pierced with a skewer, basting occasionally with pan juices, about 1 hour and 30 minutes longer. Transfer the turkey to a platter and tent with foil. Let stand 30 minutes while preparing the gravy.
To make the gravy: Strain the turkey pan juices from the roasting pan through a sieve and into a 4-cup glass measuring cup; discard the solids. Spoon off the fat from atop the pan juices. Add enough chicken broth, about 1 to 2 cups, to the pan juices to measure 4 cups total. Melt the remaining butter in a heavy large saucepan over medium-high heat. Add the flour and whisk for 1 minute. Gradually whisk in the broth. Simmer until the gravy thickens slightly, whisking often, about 10 minutes. Season with salt and pepper. Serve the turkey with the gravy.
http://www.foodnetwork.com/recipes/giada-de-laurentiis/turkey-with-herbes-de-provence-and-citrus-recipe/index.html
Subscribe to:
Posts (Atom)