Thursday, April 16, 2009
Chop the broccoli "trees" into super tiny bits, so that they appear more like a spice in the filling than a vegetable.
Wednesday, April 15, 2009
In a medium sauce pan, pour 1-32oz. pkg of the chicken broth (or use 4 cups of your own). Bring to a boil. Add the chicken breasts. Simmer for 6-8 minutes, then TURN OFF the heat and let chicken poach in broth for about 15 minutes.
Remove the chicken from the poaching broth (reserve broth). Let the chicken rest/cool on a plate for shredding later.
While the chicken is poaching, start slicing your vegetables! Then, in a large soup pot, heat oil over medium heat. Add onions, and saute until they start to soften. Add carrots, celery, zucchini, shallot & seasonings (to taste). Cook, stirring often, until the vegetables are nice and soft. Add the broth used to poach the chicken, remaining 2 packages of chicken broth (or 8 cups more of your own), wine and pasta.
Thursday, March 19, 2009
I came down with pneumonia. Then hubby was out of town for work....so last night was the first time we've cooked a "real meal" in awhile, and we were in such a rush, we didn't have time to blog it...but we will next time.
It was delicious chicken fettucine alfredo! Yum!
We have an assembly this weekend, so my little mini chef and I will be back next week!
Wednesday, March 4, 2009
Tonight's recipe is another one we got from Jaime & Jen Dish, and they got it from Closet Cooking, SO we were confident it would be a winner!
We weren't disappointed. Dear Husband said, "This is a KEEPER!" yay!!!
Heat a fresh Tablespoon of olive oil in the same pan, add the onion & saute it until softened, about 5-7 minutes. Add the garlic & red chile pepper flakes. Saute another minute.
Monday, March 2, 2009
blend just until moistened ..... be sure not to over mix...
Pour into buttered 8x8 pan & bake @ 350 for 35-40 minutes
Turkey Chili Ingredients
Add remaining ingredients. Bring to a boil. Reduce heat, cover & simmer for 20-30 minutes to blend flavors.
Tuesday, February 24, 2009
Combine the ricotta cheese, Italian cheese blend, a couple of eggs, the dried oregano, dried parsley, and salt & pepper. Mix it really well....we pulsed ours in the food processor and this made it so easy to spread out between layers.Slice the eggplants into decent thickness
set up a breading assembly line with whisked eggs for the egg wash
aren't these beauties when they're all ready for cooking?