This is another recipe to promote my quest to bring back the use of other parts of the chicken besides breasts. . This one uses leg quarters which are very reasonably priced. The recipe is from The Gourmet Gazelle Cookbook by Ellen Brown, a healthy/light cookbook.. Here is the description: "While slightly higher in calories and fat, the dark meat of chicken is also more succulent and flavorful than the white meat. This easy dish keeps in all the moisture, and the juices released during baking form a light herbed sauce. May be prepared up to six hours ahead and refrigerated, if refrigerated add 5 minutes to cooking time."
Herbed Chicken Legs
6 chicken leg quarters (thigh and drumstick), skinned
1 tablespoon oil
1/2 cup chicken stock, preferably unsalted
3 garlic cloves, peeled and minced
2 shallots, peeled and minced
1/4 cup chopped fresh herbs (any combination of parsley, basil, oregano, rosemary, and marjoram)
1/4 teaspoon freshly ground white pepper
1/4 teaspoon salt, or 1/8 teaspoon if using slated canned stock
Preheat the oven to 400 degrees. Wash the chicken and pat it dry. Heat the oil in a large skillet or saute pan over high heat. Brown the chicken on both sides, then place each piece in a square of heavy-duty foil large enough to enclose it. Combine the remaining ingredients. Divide the mixture on top of each chicken leg quarter and seal the foil by crimping the edges tightly, starting at one corner and working clockwise.. Place the packages on a baking sheet and bake for 40 minutes in the center of the oven. Remove and cut a slit in the package to release the steam. Unwrap carefully and place each piece on a plate, using the juices as a sauce.
Favorite Brand Name Recipes, Great Vegetarian Meal Three-Cheese Vegetable Lasagna
I use to buy a frozen single serving white vegetable lasagna that was very good. They don't make it anymore and I have thought of making it myself. Lots of vegetable lasagnas still have a tomato sauce but this recipe seems like it would be like the frozen brand with one exception. I definitely would not use canned mixed vegetables, I seriously dislike them, I always use frozen mixed veggies. The recipe is from Great Vegetarian Meals, it is a Favorite Brand Name Recipes grocery store booklet.
Three-Cheese Vegetable Lasagna
9 lasagna noodles, cooked according to package directions, drained
1 can (16 oz.) VEG-ALL Mixed Vegetables, undrained
1/4 cup butter
1/4 cup chopped onion
1/4 cup flour
1 cup vegetable broth
2 eggs, divided
8 ounces ricotta cheese
1 3/4 cups grated Parmesan cheese, divided
1/8 teaspoon ground nutmeg
1 package (10 oz.) frozen chopped spinach, cooked
2 cups (8 oz.) shredded mozzarella cheese
Place cooked lasagna noodles in cold water until ready to use; set aside. Drain vegetables, reserving 1/2 cup liquid. Melt butter in saucepan; add onion and cook and stir until softened. Blend in flour. Gradually add reserved mix vegetable liquid and broth. Cook and stir until thickened; set sauce aside. Combine 1 egg, ricotta cheese, 1/4 cup Parmesan cheese, nutmeg and mixed vegetables in medium bowl; set aside. Combine 1/4 cup sauce, remaining 1 egg and spinach; set aside. Place a small amount of remaining sauce in bottom of lightly greased 13x9-inch baking dish cover with three noodles. Layer with spinach mixture, 1/2 cup sauce and 1/2 cup Parmesan cheese. Layer with three more noodles; spread with ricotta mixture and top with 1 cup mozzarella cheese and 1/2 cup Parmesan cheese. Cover with remaining 3 noodles; top with remaining sauce, remaining 1 cup mozzarella cheese and remaining 1/2 cup Parmesan cheese. Bake at 400 degrees for 30 minutes.
Three-Cheese Vegetable Lasagna
9 lasagna noodles, cooked according to package directions, drained
1 can (16 oz.) VEG-ALL Mixed Vegetables, undrained
1/4 cup butter
1/4 cup chopped onion
1/4 cup flour
1 cup vegetable broth
2 eggs, divided
8 ounces ricotta cheese
1 3/4 cups grated Parmesan cheese, divided
1/8 teaspoon ground nutmeg
1 package (10 oz.) frozen chopped spinach, cooked
2 cups (8 oz.) shredded mozzarella cheese
Place cooked lasagna noodles in cold water until ready to use; set aside. Drain vegetables, reserving 1/2 cup liquid. Melt butter in saucepan; add onion and cook and stir until softened. Blend in flour. Gradually add reserved mix vegetable liquid and broth. Cook and stir until thickened; set sauce aside. Combine 1 egg, ricotta cheese, 1/4 cup Parmesan cheese, nutmeg and mixed vegetables in medium bowl; set aside. Combine 1/4 cup sauce, remaining 1 egg and spinach; set aside. Place a small amount of remaining sauce in bottom of lightly greased 13x9-inch baking dish cover with three noodles. Layer with spinach mixture, 1/2 cup sauce and 1/2 cup Parmesan cheese. Layer with three more noodles; spread with ricotta mixture and top with 1 cup mozzarella cheese and 1/2 cup Parmesan cheese. Cover with remaining 3 noodles; top with remaining sauce, remaining 1 cup mozzarella cheese and remaining 1/2 cup Parmesan cheese. Bake at 400 degrees for 30 minutes.
The Dinner Doctor- Ham and Cheddar Not-So-Impossible Pie
For the recipe today we have Ham and Cheddar Not-So-Impossible Pie. This is a variation of the Bisquick Impossible pie from The Dinner Doctor by Ann Byrn of Cake Doctor fame. Basically the only difference is she uses Cheddar instead of Swiss cheese. I am sure I am not the only one with leftover ham to use and a person can only eat so many ham sandwiches.
Ham and Cheddar Not-So-Impossible Pie
1 1/2 cups chopped ham
1 cup pre-shredded sharp Cheddar cheese
1/2 cup biscuit mix, such as Bisquick
1 cup milk
2 large eggs
Preheat the oven to 400 degrees. Mist a 9-inch glass pie pan with vegetable oil cooking spray. Sprinkle the ham, then the Cheddar cheese over the bottom of the pie pan. Whisk together the biscuit mix, milk, and eggs in a small bowl, then pour this evenly over the ham and cheese. Bake the pie until it is golden brown and firm to the touch, 20 to 25 minutes. Remove the pie from the oven and let it cool for 5 minutes, then cut it into wedges and serve. Serves 6
Tags: ham
Ham and Cheddar Not-So-Impossible Pie
1 1/2 cups chopped ham
1 cup pre-shredded sharp Cheddar cheese
1/2 cup biscuit mix, such as Bisquick
1 cup milk
2 large eggs
Preheat the oven to 400 degrees. Mist a 9-inch glass pie pan with vegetable oil cooking spray. Sprinkle the ham, then the Cheddar cheese over the bottom of the pie pan. Whisk together the biscuit mix, milk, and eggs in a small bowl, then pour this evenly over the ham and cheese. Bake the pie until it is golden brown and firm to the touch, 20 to 25 minutes. Remove the pie from the oven and let it cool for 5 minutes, then cut it into wedges and serve. Serves 6
Tags: ham
Pike Place Market Cookbook- Barbecued Salmon
Today I received a very interesting book from Paperbackswap, Pike Place Market Cookbook . I have been interested in the market since I read the book Fish! A Remarkable Way to Boost Morale and Improve Results that featured Pike Place Fish. The cookbook gives a history of the market and talks about the seasonal variations in merchants and items available. It features recipes that were submitted to the author by the various merchants.
Here is the recipe submitted by Pike Place Fish.
Barbecued Salmon
1 teaspoon garlic powder
1 teaspoon pepper
1 teaspoon salt (optional)
5 pounds salmon, cut into book fillets
1 medium onion, sliced into 1/4-inch rounds
2 lemons, sliced into 1/8-inch rounds
Mix garlic powder, pepper and salt (if used) in a small bowl. Sprinkle spice mixture evenly over flesh side of fish. Place onion and lemon sliced evenly over seasonings on flesh side of fish. Place salmon skin side down on grill (coals should be at 350 degrees), cover, and cook 15 to 20 minutes, depending on thickness of fish and the way you like it cooked. If you don't have a barbecue grill, you can still try this dish by baking instead of grilling it. To bake fish,place fish skin side down in a shallow baking pan that has been lightly greased or sprayed with nonstick corn-oil or olive-oil spray. Prepare as above and bake about 10 to 15 minutes without turning, depending n the thickness of the fish. Serves 8.
Here is the recipe submitted by Pike Place Fish.
Barbecued Salmon
1 teaspoon garlic powder
1 teaspoon pepper
1 teaspoon salt (optional)
5 pounds salmon, cut into book fillets
1 medium onion, sliced into 1/4-inch rounds
2 lemons, sliced into 1/8-inch rounds
Mix garlic powder, pepper and salt (if used) in a small bowl. Sprinkle spice mixture evenly over flesh side of fish. Place onion and lemon sliced evenly over seasonings on flesh side of fish. Place salmon skin side down on grill (coals should be at 350 degrees), cover, and cook 15 to 20 minutes, depending on thickness of fish and the way you like it cooked. If you don't have a barbecue grill, you can still try this dish by baking instead of grilling it. To bake fish,place fish skin side down in a shallow baking pan that has been lightly greased or sprayed with nonstick corn-oil or olive-oil spray. Prepare as above and bake about 10 to 15 minutes without turning, depending n the thickness of the fish. Serves 8.
Pillsbury's Picnics & Potlucks- Spring Chicken Tortellini Casserole
This recipe is from the Pillsbury booklet Picnics & Potlucks 2003. It calls for prepackaged cooked chicken but you could quickly and easily saute your own while waiting for the water to boil for the tortellini. Fresh asparagus could also easily be used. I think my parents would like this and I'll make it for them next week.
Spring Chicken Tortellini Casserole
1 (19-oz.) package frozen cheese filled tortellini
1 (9 oz.) package Green Giant Frozen Asparagus Cuts
1 tablespoons margarine or butter
1/4 cup Italian style bread crumbs
1 (9 oz.) package frozen diced cooked chicken breast, heated as directed on package
1 ( 16 oz.) jar Alfredo pasta sauce (reduced-fat OK)
2 tablespoons shredded fresh Parmesan cheese
Bring 4 quarts water to a boil in Dutch oven. Add tortellini; return to a boil. Reduce heat to low. Add asparagus; simmer 3 minutes or until tortellini are tender. Drain.
Meanwhile, melt margarine in small nonstick skillet over medium-high heat. Add bread crumbs; stir to coat. Cook 1 to 2 minutes or until golden brown, stirring constantly. Remove from heat.
Place cooked tortellini and asparagus in 2-quart serving bowl or casserole. Gently stir in chicken and Alfredo sauce. Top with bread crumbs; sprinkle with Parmesan Cheese. Serve immediately. Serves 6
Spring Chicken Tortellini Casserole
1 (19-oz.) package frozen cheese filled tortellini
1 (9 oz.) package Green Giant Frozen Asparagus Cuts
1 tablespoons margarine or butter
1/4 cup Italian style bread crumbs
1 (9 oz.) package frozen diced cooked chicken breast, heated as directed on package
1 ( 16 oz.) jar Alfredo pasta sauce (reduced-fat OK)
2 tablespoons shredded fresh Parmesan cheese
Bring 4 quarts water to a boil in Dutch oven. Add tortellini; return to a boil. Reduce heat to low. Add asparagus; simmer 3 minutes or until tortellini are tender. Drain.
Meanwhile, melt margarine in small nonstick skillet over medium-high heat. Add bread crumbs; stir to coat. Cook 1 to 2 minutes or until golden brown, stirring constantly. Remove from heat.
Place cooked tortellini and asparagus in 2-quart serving bowl or casserole. Gently stir in chicken and Alfredo sauce. Top with bread crumbs; sprinkle with Parmesan Cheese. Serve immediately. Serves 6
365 Favorite Brand Name Casseroles & One-Dish Meals
In case anyone is planning on making a corned beef this weekend or on Monday this would be a good recipe for any leftovers. It is from 365 Favorite Brand Name Casseroles & One-Dish Meals.
Corned Beef, Potato And Pepper Hash
1 teaspoon salt
1 pound Russet potatoes, cut into 1/2-inch cubes
2 tablespoons butter, divided
1 medium onion, coarsely chopped
1/3 cup each chopped red, yellow and green bell peppers
12 ounces cooked corned beef, cut into 1/2-inch cubes
3 tablespoons chopped parsley
1/4 cup half-and-half
3 tablespoons dry white wine
1/2 teaspoon dry mustard
1/8 teaspoon black pepper
Bring water to a boil in large saucepan; add salt and potatoes. Return to a boil. Cook 5 minutes; drain well. Melt 1 tablespoon butter in cast-iron or large heavy skillet over medium-high heat; add onion and bell peppers. Cook and stir 2 minutes or until crisp-tender; remove from pan. Add corned beef, potatoes and parsley to onion mixture; mix lightly. Combine half-and-half, wine, mustard and pepper. Add to corned beef mixture; mix well. Wipe out cast-iron skillet with paper towel; place over medium heat until hot. Add remaining butter. Add beef mixture; press down firmly. Cook 15 minutes or until browned; turn with spatula several times.
Corned Beef, Potato And Pepper Hash
1 teaspoon salt
1 pound Russet potatoes, cut into 1/2-inch cubes
2 tablespoons butter, divided
1 medium onion, coarsely chopped
1/3 cup each chopped red, yellow and green bell peppers
12 ounces cooked corned beef, cut into 1/2-inch cubes
3 tablespoons chopped parsley
1/4 cup half-and-half
3 tablespoons dry white wine
1/2 teaspoon dry mustard
1/8 teaspoon black pepper
Bring water to a boil in large saucepan; add salt and potatoes. Return to a boil. Cook 5 minutes; drain well. Melt 1 tablespoon butter in cast-iron or large heavy skillet over medium-high heat; add onion and bell peppers. Cook and stir 2 minutes or until crisp-tender; remove from pan. Add corned beef, potatoes and parsley to onion mixture; mix lightly. Combine half-and-half, wine, mustard and pepper. Add to corned beef mixture; mix well. Wipe out cast-iron skillet with paper towel; place over medium heat until hot. Add remaining butter. Add beef mixture; press down firmly. Cook 15 minutes or until browned; turn with spatula several times.
Fresh Ideas Spices- Spicy Chicken Meatballs
This recipe is from Fresh Ideas Spices. It features ground chicken, you don't see too many recipes using it. I can buy it in a frozen chub at my local Ralph's Grocery Store. It seems a little odd to me to have a plain cream sauce with a spicy meatball. I would expect some type of tomato based sauce.
Spicy Chicken Meatballs
2 pounds ground chicken
2 tablespoons chopped onion
1/4 cup bread crumbs
1 egg
1/2 teaspoon each of following spices: cayenne, turmeric, ginger powder, black pepper, basil, thyme leaves, oregano, paprika
1 teaspoon salt
1 minced garlic clove
3 tablespoons safflower oil
2 tablespoon butter
2 tablespoon flour
1 1/2 cups chicken stock
3/4 cup half & half cream
Thoroughly combine chicken, onion, bread crumbs, egg, seasonings and garlic. Shape into small balls. Heat the oil in a large skillet and brown the meat balls. Drain all the oil. Transfer the meatballs to a casserole dish. Heat the butter in a sauce pan, add the flour and cook for 2 minutes over low heat. Add the stock and cream, simmer for 5 minutes. Pour the sauce over the meatballs. Cover the dish and bake in a preheated 350 degree oven for 15 minutes. Serves 6.
Spicy Chicken Meatballs
2 pounds ground chicken
2 tablespoons chopped onion
1/4 cup bread crumbs
1 egg
1/2 teaspoon each of following spices: cayenne, turmeric, ginger powder, black pepper, basil, thyme leaves, oregano, paprika
1 teaspoon salt
1 minced garlic clove
3 tablespoons safflower oil
2 tablespoon butter
2 tablespoon flour
1 1/2 cups chicken stock
3/4 cup half & half cream
Thoroughly combine chicken, onion, bread crumbs, egg, seasonings and garlic. Shape into small balls. Heat the oil in a large skillet and brown the meat balls. Drain all the oil. Transfer the meatballs to a casserole dish. Heat the butter in a sauce pan, add the flour and cook for 2 minutes over low heat. Add the stock and cream, simmer for 5 minutes. Pour the sauce over the meatballs. Cover the dish and bake in a preheated 350 degree oven for 15 minutes. Serves 6.
Pillsbury's Cooking with Ground Beef- beef and cabbage pita's
This recipe is from Cooking with Ground Beef, a Pillsbury booklet from 2000. I like the sound of it and am going to make it this weekend.It reminds me of stuffed beef and cabbage buns my Mom made when I was a child. I will use ground turkey and I think I'll add a generous amount of black pepper.
Beef and Cabbage Pitas
2 slices bacon, chopped
1 lb. extra-lean ground beef
4 cups purchased coleslaw blend
1/2 cup chopped onion
1 tablespoon brown sugar
1 teaspoon cornstarch
2 tablespoons cider vinegar
1 tablespoon water
3 (6 or 7-inch pita breads, cut in half heated
Cook bacon in large skillet over medium-high heat for 2 minutes. Add ground beef; cook 5 to 6 minutes or until browned, stirring frequently. Add coleslaw blend and onion. Reduce heat to medium; cover and cook 10 to 15 minutes or until ground beef is thoroughly cooked and cabbage is tender, stirring frequently. Meanwhile, in small bowl, combine brown sugar, cornstarch, vinegar and water; blend well. Stir vinegar mixture into beef and cabbage mixture. Cook until thoroughly heated. Spoon mixture into warm pita halves.
Beef and Cabbage Pitas
2 slices bacon, chopped
1 lb. extra-lean ground beef
4 cups purchased coleslaw blend
1/2 cup chopped onion
1 tablespoon brown sugar
1 teaspoon cornstarch
2 tablespoons cider vinegar
1 tablespoon water
3 (6 or 7-inch pita breads, cut in half heated
Cook bacon in large skillet over medium-high heat for 2 minutes. Add ground beef; cook 5 to 6 minutes or until browned, stirring frequently. Add coleslaw blend and onion. Reduce heat to medium; cover and cook 10 to 15 minutes or until ground beef is thoroughly cooked and cabbage is tender, stirring frequently. Meanwhile, in small bowl, combine brown sugar, cornstarch, vinegar and water; blend well. Stir vinegar mixture into beef and cabbage mixture. Cook until thoroughly heated. Spoon mixture into warm pita halves.
Pillbury's Great Fast Meals- Spinach Chicken Bonnets
This chicken recipe sounds to me like it would be very good. It is from a Pillsbury booklet Great Fast Meals. Each main dish has a menu selection. This chicken recipe has a rhubarb dessert so I will post that too.
There are several choices for the chicken given: 2 (2 1/2 oz.) packages thin chicken slices, four slices of leftover chicken or four flattened and sauteed chicken breasts.
Spinach Chicken Bonnets
1/2 cup chopped onion
2 tablespoons oil
10 oz. package frozen chopped spinach, thawed, squeezed to drain
1/3 cup ricotta cheese
2 eggs
1/8 teaspoon pepper
4 slices of chicken
1 (4x4) slices mozzarella cheese
Heat oven to 375 degrees. In medium skillet, saute onion in oil; remove from heat. Stir in spinach, ricotta cheese, eggs and pepper. Divide chicken slices into 4 equal servings; place in ungreased 8 or 9-inch square pan. Top each serving with 1/4 of spinach mixture. Bake at 375 degrees for 15 to 20 minutes or until set. Top each bonnet with 1 slice mozzarella cheese. Bake for an additional minute or until cheese is melted. 4 servings.
Cherry-Rhubarb Crisp
1 cup diced fresh or frozen rhubarb
21-oz. can cherry fruit pie filling
1/2 cup flour
1/2 cup rolled oats
1/2 cup firmly packed brown sugar
1/2 teaspoon cinnamon
1/2 teaspoon nutmeg
1/3 cup butter
Heat oven to 375 degrees. Arrange rhubarb in 8-inch square pan; top with pie filling. In medium bowl, combine all remaining ingredients until crumbly; sprinkle over filling. Bake at 375 degrees for 25 to 35 minutes or until golden brown. Serve warm with vanilla ice cream. 6 servings.
There are several choices for the chicken given: 2 (2 1/2 oz.) packages thin chicken slices, four slices of leftover chicken or four flattened and sauteed chicken breasts.
Spinach Chicken Bonnets
1/2 cup chopped onion
2 tablespoons oil
10 oz. package frozen chopped spinach, thawed, squeezed to drain
1/3 cup ricotta cheese
2 eggs
1/8 teaspoon pepper
4 slices of chicken
1 (4x4) slices mozzarella cheese
Heat oven to 375 degrees. In medium skillet, saute onion in oil; remove from heat. Stir in spinach, ricotta cheese, eggs and pepper. Divide chicken slices into 4 equal servings; place in ungreased 8 or 9-inch square pan. Top each serving with 1/4 of spinach mixture. Bake at 375 degrees for 15 to 20 minutes or until set. Top each bonnet with 1 slice mozzarella cheese. Bake for an additional minute or until cheese is melted. 4 servings.
Cherry-Rhubarb Crisp
1 cup diced fresh or frozen rhubarb
21-oz. can cherry fruit pie filling
1/2 cup flour
1/2 cup rolled oats
1/2 cup firmly packed brown sugar
1/2 teaspoon cinnamon
1/2 teaspoon nutmeg
1/3 cup butter
Heat oven to 375 degrees. Arrange rhubarb in 8-inch square pan; top with pie filling. In medium bowl, combine all remaining ingredients until crumbly; sprinkle over filling. Bake at 375 degrees for 25 to 35 minutes or until golden brown. Serve warm with vanilla ice cream. 6 servings.
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