Let me see if I can get this right:
3/4 cup orzo
1 can (14oz?) of chicken broth
Cook, stir, two slices of havarti (or cheese of choice) and voila: yummy, grown up mac-n-cheese.
Wednesday, September 8, 2010
Friday, July 9, 2010
Snow Peas & Soba
Stir-Fried Snow Peas With Soba
Our friends made this when we were in Tahoe last fall. It was delicious! I'm hoping to make it this week.
Our friends made this when we were in Tahoe last fall. It was delicious! I'm hoping to make it this week.
Saturday, April 17, 2010
Weekly Menu
Sunday: Big City Sliders, roasted broccoli, sweet potato fries
Monday: Slow Cooker Chicken & Dumplings, only with carrots and celery added
Tuesday: more chicken & dumplings
Wednesday: Vegetarian Korma with cauliflower in place of peppers and coconut milk in place of cream
Thursday: Poblano, Mango, and Black Bean Quesadillas
Might be on different days ...
Monday: Slow Cooker Chicken & Dumplings, only with carrots and celery added
Tuesday: more chicken & dumplings
Wednesday: Vegetarian Korma with cauliflower in place of peppers and coconut milk in place of cream
Thursday: Poblano, Mango, and Black Bean Quesadillas
Might be on different days ...
Wednesday, March 31, 2010
Crock Pot White Chicken Chili
Monday & Wednesday we are having chicken chilli, done in the crockpot. I thought it was delicous. TT thought maybe a different seasoning (used taco seasoning). Both boys warmed up to it after a little while.
Crock Pot White Chicken Chili
1 1/4 lbs boneless skinless chicken
2 (15 ounce) cans great northern beans or 2 (15 ounce) cans navy beans
1 (15 ounce) can hominy or 1 (15 ounce) can white corn
1 (1 1/4 ounce) envelope taco seasoning
1 (4 1/2 ounce) can of chopped green chilies
1 (10 3/4 ounce) can condensed cream of chicken soup
1 (14 ounce) can chicken broth
1/2 cup sour cream
chopped green onion (optional)
monterey jack cheese (optional)
I left out the chicken breast and just added ~ 1/2 can water. I also added a whole rough chopped onion.
Other recipes I'd like to try:
Limas & Sausage
1 bag of large limas (dried)
1 package of your favorite sausage
little bit of chopped onion
1 garlic clove
brown sausage/ cover limas with water in pot
add everything and cook on low for 8 hrs
serve with cornbread
Slow Cooker Buffalo Chicken
(boys wouldn't like this one!)
2 lbs boneless, skinless chicken breast
1 bottle buffalo wing or hot sauce ( I use either Red Hot or Steve and Edy's)
1 packet Hidden Valley Ranch Salad Dressing mix
Place chicken breast in crock pot, sprinkle dressing mix over chicken and pour wing sauce on top.
Cook 6 - 8 hours for frozen chicken breasts or 4-6 hours for fresh chicken breasts.
Shred chicken with two forks when finished and serve on rolls.
Crock Pot White Chicken Chili
1 1/4 lbs boneless skinless chicken
2 (15 ounce) cans great northern beans or 2 (15 ounce) cans navy beans
1 (15 ounce) can hominy or 1 (15 ounce) can white corn
1 (1 1/4 ounce) envelope taco seasoning
1 (4 1/2 ounce) can of chopped green chilies
1 (10 3/4 ounce) can condensed cream of chicken soup
1 (14 ounce) can chicken broth
1/2 cup sour cream
chopped green onion (optional)
monterey jack cheese (optional)
I left out the chicken breast and just added ~ 1/2 can water. I also added a whole rough chopped onion.
Other recipes I'd like to try:
Limas & Sausage
1 bag of large limas (dried)
1 package of your favorite sausage
little bit of chopped onion
1 garlic clove
brown sausage/ cover limas with water in pot
add everything and cook on low for 8 hrs
serve with cornbread
Slow Cooker Buffalo Chicken
(boys wouldn't like this one!)
2 lbs boneless, skinless chicken breast
1 bottle buffalo wing or hot sauce ( I use either Red Hot or Steve and Edy's)
1 packet Hidden Valley Ranch Salad Dressing mix
Place chicken breast in crock pot, sprinkle dressing mix over chicken and pour wing sauce on top.
Cook 6 - 8 hours for frozen chicken breasts or 4-6 hours for fresh chicken breasts.
Shred chicken with two forks when finished and serve on rolls.
Tuesday, February 2, 2010
2/2/2010: Baked Mahi Mahi with Roasted Broccoli
ST made delicious roasted broccoli. Recipe?
Mahi mahi:
Drizzled with olive oil
Add salt, pepper, sea food rub, and red wine vinegar (perhaps should've left that off)
Bake covered at 425 for 20min
Thinking it was too soupy, I switched to broil for 5-10min
Mahi mahi:
Drizzled with olive oil
Add salt, pepper, sea food rub, and red wine vinegar (perhaps should've left that off)
Bake covered at 425 for 20min
Thinking it was too soupy, I switched to broil for 5-10min
Monday, February 1, 2010
1/29: Siam Square Thai
Siam Square Thai in Willow Glen.
TT had Pad See Ew with shrimps. Flavorful, but the sauce was a little too salty. The shrimps were not particularly fresh.
ST had Pad Thai. Not bad. Better later as leftover.
TT had Pad See Ew with shrimps. Flavorful, but the sauce was a little too salty. The shrimps were not particularly fresh.
ST had Pad Thai. Not bad. Better later as leftover.
1/27/2010: Slow cooker chicken curry (Martha Stewart)
Very delicious. Served over basmati rice.
Martha Stewart Recipe
Ingredients
* 3 pounds boneless, skinless chicken thighs, trimmed
* 2 medium onions, halved and thinly sliced
* 8 garlic cloves, thinly sliced
* 16 thin slices peeled fresh ginger (about 1 ounce)
* 2 tablespoons curry powder, preferably Madras
* 1 teaspoon ground coriander
* 1 teaspoon ground cumin
* Coarse salt
* 2 packages frozen green peas (10 ounces each)
* 2 cups unsweetened coconut milk
* 1/2 cup toasted cashews (optional, for serving)
* 1/4 cup cilantro leaves (optional, for serving)
Directions
1. In a 5-quart slow cooker, toss chicken, onion, garlic, ginger, curry powder, coriander, and cumin to coat. Season with 2 teaspoons salt. Cover, cook on high setting until chicken is fork-tender, about 4 hours (do not uncover while cooking).
2. Stir in coconut milk and peas; cover, cook until peas are heated through, about 20 minutes.
3. Transfer chicken to a large bowl; shred with fork. Return to pot; toss with sauce.
4. To serve, garnish with 1/2 cup toasted cashews and 1/4 cup fresh cilantro leaves, if desired.
Martha Stewart Recipe
Ingredients
* 3 pounds boneless, skinless chicken thighs, trimmed
* 2 medium onions, halved and thinly sliced
* 8 garlic cloves, thinly sliced
* 16 thin slices peeled fresh ginger (about 1 ounce)
* 2 tablespoons curry powder, preferably Madras
* 1 teaspoon ground coriander
* 1 teaspoon ground cumin
* Coarse salt
* 2 packages frozen green peas (10 ounces each)
* 2 cups unsweetened coconut milk
* 1/2 cup toasted cashews (optional, for serving)
* 1/4 cup cilantro leaves (optional, for serving)
Directions
1. In a 5-quart slow cooker, toss chicken, onion, garlic, ginger, curry powder, coriander, and cumin to coat. Season with 2 teaspoons salt. Cover, cook on high setting until chicken is fork-tender, about 4 hours (do not uncover while cooking).
2. Stir in coconut milk and peas; cover, cook until peas are heated through, about 20 minutes.
3. Transfer chicken to a large bowl; shred with fork. Return to pot; toss with sauce.
4. To serve, garnish with 1/2 cup toasted cashews and 1/4 cup fresh cilantro leaves, if desired.
Subscribe to:
Comments (Atom)