This reminds me of Chicken Kiev and is one of my son, Nick's, favorite recipes
4 half boneless and skinless chicken breasts
4 tsp parsley flakes
garlic salt to taste
1/4 butter, melted
1 cub herb stuffing mix
grated Romano cheese (this makes it!)
Dip chicken breast in melted butter... sprinkle with parsley and a generous amount of garlic salt. Roll in stuffing mix, then roll up and secure with a toothpick. ( many times I don't roll it)
Place is a greased baking dish. Sprinkle remaining crumbs on top, moisten lightly with water.
Bake at 325 for 35 minutes - then add the Romano cheese and bake an additional 5 minutes.
Note- I also will make this and add a layer of chopped broccoli on the bottom
Dip chicken breast in melted butter, then sprinkle parsley and a generous amount of garlic salt. Roll up and secure with a toothpick.
Showing posts with label Nick. Show all posts
Showing posts with label Nick. Show all posts
Saturday, April 4, 2009
Wednesday, September 24, 2008
Japanese Steak & Veggies
I like the meat best if it has been in a Teryaki marinade for a few hours prior to cooking.
Before cooking... make a pot of white rice, set aside.
1# flank steak or boneless round steak
Meat tenderizer
1 large red onion
1/2# fresh mushrooms
1 medium zucchini
1 cup bean sprouts
1 TBSP safflower oil
1 tsp Accent
2 TBSP soy sauce
1 TBSP sesame seeds (opt)
Slice meat against grain, into 1/4" slices.
To ensure tenderness, sprinkle with meat tenderizer.
Slice onion paper thin and separate into rings.
Slice mushrooms, cut zucchini into quarters lengthwise; then into slender 3" lengths.
Rinse and drain beansprouts.
Heat oil until hot in wok. Add beef and stir-fry 2 minutes then add all remaining ingredients and cook and stir until the veggies are heated through but still crunchy.
Serve over white rice.
Before cooking... make a pot of white rice, set aside.
1# flank steak or boneless round steak
Meat tenderizer
1 large red onion
1/2# fresh mushrooms
1 medium zucchini
1 cup bean sprouts
1 TBSP safflower oil
1 tsp Accent
2 TBSP soy sauce
1 TBSP sesame seeds (opt)
Slice meat against grain, into 1/4" slices.
To ensure tenderness, sprinkle with meat tenderizer.
Slice onion paper thin and separate into rings.
Slice mushrooms, cut zucchini into quarters lengthwise; then into slender 3" lengths.
Rinse and drain beansprouts.
Heat oil until hot in wok. Add beef and stir-fry 2 minutes then add all remaining ingredients and cook and stir until the veggies are heated through but still crunchy.
Serve over white rice.
Oven-baked Round Steak with Mushroom Sauce
My youngest son loves this... a good make ahead dish!
1 ½ lb Round steak, tenderized (at meat market)
1 can Condensed Cream of mushroom soup
1 can (4 oz) sliced mushrooms
¾ cup Chicken broth
Cut round steak into it's natural sections.
Heat 2 TBSP vegetable oil in a large skillet. (Or better yet, bacon grease if you have it)
Flour meat & put into hot skillet. Brown quickly on both sides(don't cook it).
Put browned steaks into a heatproof, heavy casserole dish.
In saucepan,bring to boil: soup,mushrooms and chicken broth.
Pour over round steak,cover and bake at 325 degrees for 2 hours.
Good with whipped potatoes & green beans.
*Very tender. Soup makes a wonderful gravy for the potatoes.
1 ½ lb Round steak, tenderized (at meat market)
1 can Condensed Cream of mushroom soup
1 can (4 oz) sliced mushrooms
¾ cup Chicken broth
Cut round steak into it's natural sections.
Heat 2 TBSP vegetable oil in a large skillet. (Or better yet, bacon grease if you have it)
Flour meat & put into hot skillet. Brown quickly on both sides(don't cook it).
Put browned steaks into a heatproof, heavy casserole dish.
In saucepan,bring to boil: soup,mushrooms and chicken broth.
Pour over round steak,cover and bake at 325 degrees for 2 hours.
Good with whipped potatoes & green beans.
*Very tender. Soup makes a wonderful gravy for the potatoes.
She Loves Wine's Onion, Broccoli, Cheese & Bacon Quiche
This recipe is one I created or tweaked from another recipe and it is wonderful...very savory.
Wine Suggestion: Riesling
Crust
I used a regular frozen pie crust thawed– not deep and I did NOT prebake it - I'm sure a homemade crust would be better and have more calories but I'm all about convenience, especially if I can save a few calories in the process.
Filling
1/2 lb.thin bacon, chopped
1 large onion, thinly sliced
1/2 cup chopped broccoli florets
2 generous pinches of sugar
1 cup whipping cream
1 large egg
1 large egg yolk
1/4 teaspoon ground black pepper
Generous pinch of salt
pinch nutmeg (optional)
1 1/4 cups of shredded Cheddar/Monterey Jack
For filling:
Sauté bacon in medium skillet over medium heat until crisp. Transfer bacon to paper towels to drain.
Add onion and sugar to drippings in skillet and sauté until onion is deep golden brown, about 20 minutes.
Whisk cream, egg, egg yolk, pepper, salt, and nutmeg in small bowl to blend.
Spread onion over bottom of baked crust; sprinkle bacon over, then add broccoli florets. Top with cheese.
Place pie pan on a baking sheet.Pour cream mixture over.
Bake until quiche is puffed and filling is set, about 20 - 25 minutes.
Cool on rack 10 minutes.
Serve warm or at room temperature with warm crusty bread.
Makes 6 servings.
Wine Suggestion: Riesling
Crust
I used a regular frozen pie crust thawed– not deep and I did NOT prebake it - I'm sure a homemade crust would be better and have more calories but I'm all about convenience, especially if I can save a few calories in the process.
Filling
1/2 lb.thin bacon, chopped
1 large onion, thinly sliced
1/2 cup chopped broccoli florets
2 generous pinches of sugar
1 cup whipping cream
1 large egg
1 large egg yolk
1/4 teaspoon ground black pepper
Generous pinch of salt
pinch nutmeg (optional)
1 1/4 cups of shredded Cheddar/Monterey Jack
For filling:
Sauté bacon in medium skillet over medium heat until crisp. Transfer bacon to paper towels to drain.
Add onion and sugar to drippings in skillet and sauté until onion is deep golden brown, about 20 minutes.
Whisk cream, egg, egg yolk, pepper, salt, and nutmeg in small bowl to blend.
Spread onion over bottom of baked crust; sprinkle bacon over, then add broccoli florets. Top with cheese.
Place pie pan on a baking sheet.Pour cream mixture over.
Bake until quiche is puffed and filling is set, about 20 - 25 minutes.
Cool on rack 10 minutes.
Serve warm or at room temperature with warm crusty bread.
Makes 6 servings.
Tuesday, September 23, 2008
Michigan Pot Roast
This is one of my favorite recipes
1 3- 5 # Chuck roast (frozen)
2 packages onion soup mix - dry
Pull off enough heavy duty foil to fold it into three layers that will be long enough when layered to wrap the roast.
In the center of the foil, sprinkle one package of the dry soup mix, place roast on top and sprinkle the additional soup mix on top of the roast. Wrap meat in the heavy duty foil (doubled). Place in baking pan with sides and put in oven at 225 or 250 early in the day. Roast will be done in the evening. Before serving, poke a hole in foil and pour off juices for gravy or just serve with the juice. Always tender and delish!!! The meat will fall off the bone.
1 3- 5 # Chuck roast (frozen)
2 packages onion soup mix - dry
Pull off enough heavy duty foil to fold it into three layers that will be long enough when layered to wrap the roast.
In the center of the foil, sprinkle one package of the dry soup mix, place roast on top and sprinkle the additional soup mix on top of the roast. Wrap meat in the heavy duty foil (doubled). Place in baking pan with sides and put in oven at 225 or 250 early in the day. Roast will be done in the evening. Before serving, poke a hole in foil and pour off juices for gravy or just serve with the juice. Always tender and delish!!! The meat will fall off the bone.
Zesty Italian Casserole
I often make this variation - Use 1# Rotini noodles, 1 pkg cooked...... and use 1 large jar spaghetti sauce, 1 16 oz container sour cream and 2 cups of shredded mozzarella – mix it all together with the ground beef and onion....pour into a casserole dish ...top with shredded cheddar... skip the crescent rolls. The crescent rolls don't work well if the dish is refrigerated ahead of time.... if that is the case you will have to make sure the mixture is about 2/3 heated through before adding the crescent rolls to the top.
1 lb. lean ground beef
1/2 cup chopped onion
1 cup spaghetti sauce
1 1/2 cup mozzarella cheese-shredded
1/2 cup sour cream
1 can refrigerated crescent roll dough
1/3 cup grated Parmesan cheese
2 TBSP butter melted
350 degree oven
In a large skillet, combine meat and onion. Cook until thoroughly cooked, stirring frequently. Drain. Stir in spaghetti sauce, cook until heated through. Pour in a 2 qt dish.
In medium bowl, combine mozerella cheese and sour cream. Pour over meat mixture.
Arrange points toward center of cheese mixture....crimping edges if necessary. Brush dough with melted butter and sprinkle with Parmesan cheese. Bake at 350 for 30-40 minutes until deep golden brown.
Ungreased 9.5 or 10" deep dish pizza pie pan or a 12 x 8 (2 Qt. baking dish)
1 lb. lean ground beef
1/2 cup chopped onion
1 cup spaghetti sauce
1 1/2 cup mozzarella cheese-shredded
1/2 cup sour cream
1 can refrigerated crescent roll dough
1/3 cup grated Parmesan cheese
2 TBSP butter melted
350 degree oven
In a large skillet, combine meat and onion. Cook until thoroughly cooked, stirring frequently. Drain. Stir in spaghetti sauce, cook until heated through. Pour in a 2 qt dish.
In medium bowl, combine mozerella cheese and sour cream. Pour over meat mixture.
Arrange points toward center of cheese mixture....crimping edges if necessary. Brush dough with melted butter and sprinkle with Parmesan cheese. Bake at 350 for 30-40 minutes until deep golden brown.
Ungreased 9.5 or 10" deep dish pizza pie pan or a 12 x 8 (2 Qt. baking dish)
Chicken Hmmmmmmm
I found this recipe years ago in a cookbook for golfers. My youngest son used to love to help me make this when it was his turn to "make dinner". It is still one of his favorite recipes and simple enough for a college guy to make. Enjoy!
4 half chicken breasts, skinned and boned, rinsed and dried
4 tsp parsley flakes
garlic salt to taste
1/4 cup melted butter
1 cup herb stuffing mix
Grated Romano cheese (optional – I love it)
Dip breasts in melted butter. Sprinkle breasts with parsley and a generous amount of garlic salt. Roll up and secure with a toothpick.....roll in melted butter, then stuffing mix. Place in a heavily greased baking dish. Sprinkle with remaining crumbs and moisten lightly with water. Bake at 325 degrees for 35 – 40 minutes.
Sprinkle with Romano cheese 5 minutes before it's done
4 half chicken breasts, skinned and boned, rinsed and dried
4 tsp parsley flakes
garlic salt to taste
1/4 cup melted butter
1 cup herb stuffing mix
Grated Romano cheese (optional – I love it)
Dip breasts in melted butter. Sprinkle breasts with parsley and a generous amount of garlic salt. Roll up and secure with a toothpick.....roll in melted butter, then stuffing mix. Place in a heavily greased baking dish. Sprinkle with remaining crumbs and moisten lightly with water. Bake at 325 degrees for 35 – 40 minutes.
Sprinkle with Romano cheese 5 minutes before it's done
Sunday, September 21, 2008
Bacon Tater Bake AKA Heart Attack on a Plate
I've never made this, it came from a friend and her kids LOVE it.......... I can't justify the calories but I'm including it here for those who can.
BACON TATER BAKE
2 Cans condensed Cream of Mushroom soup, undiluted
1 1/3 cups Sour Cream
1 large onion, chopped
1 pound sliced bacon, cooked and crumbled
1 32-ounce package frozen Tater Tots
In a large bowl combine soup, sour cream and onion, mix well. Add bacon and Tater Tots, mix well.
Transfer to a greased 13" x 9" x 2" baking dish. Cover and bake at 350 degrees for 50 minutes. Uncover and bake 8 - 10 mnutes longer until golden brown.
Serves 10
BACON TATER BAKE
2 Cans condensed Cream of Mushroom soup, undiluted
1 1/3 cups Sour Cream
1 large onion, chopped
1 pound sliced bacon, cooked and crumbled
1 32-ounce package frozen Tater Tots
In a large bowl combine soup, sour cream and onion, mix well. Add bacon and Tater Tots, mix well.
Transfer to a greased 13" x 9" x 2" baking dish. Cover and bake at 350 degrees for 50 minutes. Uncover and bake 8 - 10 mnutes longer until golden brown.
Serves 10
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