I saw this new product in the super market and couldn't resist it. After rummaging through my cupboards I put together this creamy chicken dish with a south-west flavor.
INGREDIENTS:
.3 boneless-skinless chicken breast halves, each cut into 2 or 3 strips
.oil, a little for browning chicken
.1 minced garlic clove or garlic powder
.1-1 1/2 TBLS dry taco seasoning (from Old El Paso taco seasoning mix)
.1/2 to 3/4 small (3 oz)brick original creme cheese
.tub Kraft Phila. SANTA FE BLEND COOKING CREME
.1/2 can cream of mushroom soup, undiluted
.small can mushrooms, drained
.1/2 cup white wine
.1/2 cup milk, might need some more later to thin sauce
.1 TBLS butter
1. Sprinkle a little dry taco seasoning mix over both sides of chicken strips. Saute in oil until brown on both sides, toss garlic in with chicken for a moment or two to soften.
2. Meanwhile combine butter, both cream cheeses and mushroom soup in pan and heat and stir until smoothly blended. Add wine, milk and mushrooms and stir until heated. Pour mixture over chicken in frypan.
3. Cover and simmer about 30 minutes or until chicken is done.
(You might need to add a little more milk at the end of cooking, the sauce really got thick at the table)
THIS WAS GOOD WITH ANGEL HAIR PASTA AND BROCCOLI
Optional: chopped up sun-dried tomatoes might be a good addition...
Jan 30, 2011
Dec 17, 2010
Powdered Coffee Creamer
POWDERED COFFEE CREAMER
3/4 cup powdered sugar
3/4 cup plain powdered coffee creamer
1 teaspoon cinnamon
Tweak it with a couple pinches of pumpkin pie spice or whatever strikes your fancy
mix together well and keep in a covered jar or plastic container.
3/4 cup powdered sugar
3/4 cup plain powdered coffee creamer
1 teaspoon cinnamon
Tweak it with a couple pinches of pumpkin pie spice or whatever strikes your fancy
mix together well and keep in a covered jar or plastic container.
Jun 18, 2009
SWEET AND SOUR CHICKEN
a really good dish from simplyrecipes.com,cooked by and ditto'ed by Hazel.
INGREDIENTS:
1 pound of boneless and skinless chicken thighs or breasts, cut into 1" chunks
1 egg white
1/4 teaspoon kosher salt OR (1/8 teaspoon table salt)
2 teaspoons cornstarch
1 10-ounce can pineapple chunks (reserve juice)
1/4 cup juice from the canned pineapple
1/4 cup white vinegar
1/4 cup ketchup
1/2 teaspoon kosher salt (1/4 teaspoon table salt)
2-3 tablespoons brown sugar
1 tablespoon + 1 teaspoon cooking oil
1 red bell pepper, cut into 1 inch chunks
1 yellow bell pepper, cut into 1 inch chunks
1 teaspoon grated fresh ginger (I'm not fond of grated ginger, too strong for me, so I just threw a peeled chunk of ginger in the pan.)
METHOD
1. In a bowl, combine the chicken with the egg white, salt and cornstarch. Stir to coat the chicken evenly. Let sit for 15 minutes at room temperature or up to overnight in the refrigerator.
2. In the meantime, whisk together the pineapple juice, vinegar, ketchup, other salt, and brown sugar.
3. Heat a large frying pan or wok over high heat until a bead of water instantly sizzles and evaporates. Pour in the 1 tablespoon of cooking oil and swirl to coat. It's important that the pan is very hot. Add the chicken and spread the chicken out in one layer. Let the chicken fry, untouched for 1 minute, until the bottoms are browned. Flip and fry the other side the same for 1 minute. The chicken should still be pinkish in the middle.(I fried longer because it was red in the middle) Dish out the chicken onto a clean plate, leaving as much oil in the pan as possible.
4. Turn the heat to medium and add the remaining 1 teaspoon of cooking oil. Let the oil heat up and then add the bell pepper chunks and ginger. Fry for 1 minute. Add the pineapple chunks and the sweet and sour sauce. Turn the heat to high and when the sauce is simmering, add the chicken pieces back in. Let simmer for 1-2 minutes, until the chicken is cooked through. Timing depends on how thick you've cut your chicken. The best way to tell if the chicken is done is to take a piece out and cut into it. If it's pink, add another minute to the cooking.
(note: I needed to add 10-12 minutes to the simmer time)
Taste the sauce and add more brown sugar if you'd like.
good with rice or angel hair pasta
Serves 4.
a really good dish from simplyrecipes.com,cooked by and ditto'ed by Hazel.
INGREDIENTS:
1 pound of boneless and skinless chicken thighs or breasts, cut into 1" chunks
1 egg white
1/4 teaspoon kosher salt OR (1/8 teaspoon table salt)
2 teaspoons cornstarch
1 10-ounce can pineapple chunks (reserve juice)
1/4 cup juice from the canned pineapple
1/4 cup white vinegar
1/4 cup ketchup
1/2 teaspoon kosher salt (1/4 teaspoon table salt)
2-3 tablespoons brown sugar
1 tablespoon + 1 teaspoon cooking oil
1 red bell pepper, cut into 1 inch chunks
1 yellow bell pepper, cut into 1 inch chunks
1 teaspoon grated fresh ginger (I'm not fond of grated ginger, too strong for me, so I just threw a peeled chunk of ginger in the pan.)
METHOD
1. In a bowl, combine the chicken with the egg white, salt and cornstarch. Stir to coat the chicken evenly. Let sit for 15 minutes at room temperature or up to overnight in the refrigerator.
2. In the meantime, whisk together the pineapple juice, vinegar, ketchup, other salt, and brown sugar.
3. Heat a large frying pan or wok over high heat until a bead of water instantly sizzles and evaporates. Pour in the 1 tablespoon of cooking oil and swirl to coat. It's important that the pan is very hot. Add the chicken and spread the chicken out in one layer. Let the chicken fry, untouched for 1 minute, until the bottoms are browned. Flip and fry the other side the same for 1 minute. The chicken should still be pinkish in the middle.(I fried longer because it was red in the middle) Dish out the chicken onto a clean plate, leaving as much oil in the pan as possible.
4. Turn the heat to medium and add the remaining 1 teaspoon of cooking oil. Let the oil heat up and then add the bell pepper chunks and ginger. Fry for 1 minute. Add the pineapple chunks and the sweet and sour sauce. Turn the heat to high and when the sauce is simmering, add the chicken pieces back in. Let simmer for 1-2 minutes, until the chicken is cooked through. Timing depends on how thick you've cut your chicken. The best way to tell if the chicken is done is to take a piece out and cut into it. If it's pink, add another minute to the cooking.
(note: I needed to add 10-12 minutes to the simmer time)
Taste the sauce and add more brown sugar if you'd like.
good with rice or angel hair pasta
Serves 4.
May 11, 2009
QUICK CARBONARA
1/4 lb bacon
2 tbs butter
1 clove garlic, pressed
2 cups julienne strips of ham (about 1/2 lb.)
1 pkg. (8 oz) spaghetti, cooked and drained
1/3 cup grated Parmesan cheese
1/4 cup chopped parsley (I just use a little dried parsley)
1/2 teaspoon salt
1/4 teaspoon pepper
1 or 2 eggs, beaten ( I use one egg)
1/4 cup sliced black olives
(reserve 2 tbs bacon grease)
Brown bacon in frying pan; drain, crumble and reserve bacon , set aside 2 tablespoons of bacon grease.
Add reserved bacon grease, butter, garlic and ham to pan. Saute lightly.
Add spaghetti, bacon, cheese, parsley, black olives, salt and pepper; stir well. Turn off heat.
Pour eggs over and quickly toss to coat spaghetti mixture evenly. Sprinkle with dried parsley.
Serve at once. Makes 4 to 5 servings.
2 tbs butter
1 clove garlic, pressed
2 cups julienne strips of ham (about 1/2 lb.)
1 pkg. (8 oz) spaghetti, cooked and drained
1/3 cup grated Parmesan cheese
1/4 cup chopped parsley (I just use a little dried parsley)
1/2 teaspoon salt
1/4 teaspoon pepper
1 or 2 eggs, beaten ( I use one egg)
1/4 cup sliced black olives
(reserve 2 tbs bacon grease)
Brown bacon in frying pan; drain, crumble and reserve bacon , set aside 2 tablespoons of bacon grease.
Add reserved bacon grease, butter, garlic and ham to pan. Saute lightly.
Add spaghetti, bacon, cheese, parsley, black olives, salt and pepper; stir well. Turn off heat.
Pour eggs over and quickly toss to coat spaghetti mixture evenly. Sprinkle with dried parsley.
Serve at once. Makes 4 to 5 servings.
BROCCOLI SALAD
8 servings
COMBINE:
1 bunch raw broccoli-broken into pieces
1 cup celery-chopped
1/2 bunch green onion-chopped
1 1/2 cups mild cheddar cheese-shredded
1lb. bacon, fried and crumbled
DRESSING: mix together, then pour over broccoli mixture:
1 cup mayonnaise (not salad dressing)
6 tablespoons brown sugar
1 1/2 tablespoon vinegar
Refrigerate overnight (must chill)
COMBINE:
1 bunch raw broccoli-broken into pieces
1 cup celery-chopped
1/2 bunch green onion-chopped
1 1/2 cups mild cheddar cheese-shredded
1lb. bacon, fried and crumbled
DRESSING: mix together, then pour over broccoli mixture:
1 cup mayonnaise (not salad dressing)
6 tablespoons brown sugar
1 1/2 tablespoon vinegar
Refrigerate overnight (must chill)
May 10, 2009
Chocolate-Marshmallow Pillows
Chocolate-Marshmallow Pillows
Prize-Winning Recipe 2009 Indulge in chocolate-frosted cookies with a marshmallow center made easier with a cookie mix.
Hazel's note: I used Betty Crocker's Sugar cookie mix...Delicious
Prep Time: 45 min
Total Time 1 hour 5 min.
Makes: 2 dozen cookies
1 pouch (1 lb 1.5 oz) Betty Crocker double chocolate chunk cookie mix
1/4 cup vegetable oil
2 tablespoons water
1 egg
2/3 cup chopped pecans
12 large marshmallows, cut in half
Frosting
1 cup semi sweet chocolate chips (6ox)
1/3 cup whipping cream
1 teaspoon butter or margarine
1 teaspoon vanilla
1/2 cup powdered sugar
1. Heat oven to 350F. In large bowl, stir cookie mix, oil, water, egg and pecans until soft dough forms.
2. On ungreased cookie sheets, drop dough by rounded tablespoons 2 inches a part. (I like to use parchment paper to line my cookie tins)
3. Bake 9 minutes. Remove from oven; immediately press marshmallow half lightly, cut side down, on top of cookie. Bake 1 to 2 minutes longer or just until marshmallows begin to soften. Cool 2 minutes; remove from cookie sheets to cooling racks. Cool completely, about 15 minutes.
4. Meanwhile, in 1-quart nonstick saucepan, melt chocolate chips over low heat, stirring until smooth. Remove from heat. Add whipping cream, buter and vanilla; blend well. Stir in powdered sugar until smooth.
5. Spread frosting over each cooled cookie, covering marshmallow. Let stand until frosting is set.
Substitution: A pouch of Betty Crocker chocolate chip cookies mix can be used for the double chocolate chunk cookie mix, or sugar cookie mix.
How-To
Lightly spray kitchen scissors with cooking spray to make cutting marshmallows easy.
Prize-Winning Recipe 2009 Indulge in chocolate-frosted cookies with a marshmallow center made easier with a cookie mix.
Hazel's note: I used Betty Crocker's Sugar cookie mix...Delicious
Prep Time: 45 min
Total Time 1 hour 5 min.
Makes: 2 dozen cookies
1 pouch (1 lb 1.5 oz) Betty Crocker double chocolate chunk cookie mix
1/4 cup vegetable oil
2 tablespoons water
1 egg
2/3 cup chopped pecans
12 large marshmallows, cut in half
Frosting
1 cup semi sweet chocolate chips (6ox)
1/3 cup whipping cream
1 teaspoon butter or margarine
1 teaspoon vanilla
1/2 cup powdered sugar
1. Heat oven to 350F. In large bowl, stir cookie mix, oil, water, egg and pecans until soft dough forms.
2. On ungreased cookie sheets, drop dough by rounded tablespoons 2 inches a part. (I like to use parchment paper to line my cookie tins)
3. Bake 9 minutes. Remove from oven; immediately press marshmallow half lightly, cut side down, on top of cookie. Bake 1 to 2 minutes longer or just until marshmallows begin to soften. Cool 2 minutes; remove from cookie sheets to cooling racks. Cool completely, about 15 minutes.
4. Meanwhile, in 1-quart nonstick saucepan, melt chocolate chips over low heat, stirring until smooth. Remove from heat. Add whipping cream, buter and vanilla; blend well. Stir in powdered sugar until smooth.
5. Spread frosting over each cooled cookie, covering marshmallow. Let stand until frosting is set.
Substitution: A pouch of Betty Crocker chocolate chip cookies mix can be used for the double chocolate chunk cookie mix, or sugar cookie mix.
How-To
Lightly spray kitchen scissors with cooking spray to make cutting marshmallows easy.
May 6, 2009
STRAWBERRY SPINACH SALAD
INGREDIENTS:
ADD COOKED CHICKEN CHUNKS FOR A SUMMER MEAL.
2 tablespoons sesame seeds
1 tablespoon poppy seeds
1/4-1/2 cup white sugar
1/2 cup olive oil
1/4 cup balsamic vinegar
1/4 teaspoon paprika
1/4 teaspoon Worcestershire sauce
1 tablespoon minced onion
10 ounces fresh spinach-rinsed, dried and torn into bite-size pieces
1 quart strawberries-cleaned, hulled and sliced
1/4 cup almonds, blanched and slivered, or pecans or walnuts
DIRECTIONS:
1. In a medium bowl, whisk together the sesame seeds, poppy seeds, sugar, olive oil, vinegar, paprika, Worcestershire sauce and onion. Cover, and chill for one hour.
2. In a large bowl, combine the spinach, strawberries and almonds. Pour dressing over salad, and toss. Refrigerate 10 to 15 minutes before serving.
ADD COOKED CHICKEN CHUNKS FOR A SUMMER MEAL.
2 tablespoons sesame seeds
1 tablespoon poppy seeds
1/4-1/2 cup white sugar
1/2 cup olive oil
1/4 cup balsamic vinegar
1/4 teaspoon paprika
1/4 teaspoon Worcestershire sauce
1 tablespoon minced onion
10 ounces fresh spinach-rinsed, dried and torn into bite-size pieces
1 quart strawberries-cleaned, hulled and sliced
1/4 cup almonds, blanched and slivered, or pecans or walnuts
DIRECTIONS:
1. In a medium bowl, whisk together the sesame seeds, poppy seeds, sugar, olive oil, vinegar, paprika, Worcestershire sauce and onion. Cover, and chill for one hour.
2. In a large bowl, combine the spinach, strawberries and almonds. Pour dressing over salad, and toss. Refrigerate 10 to 15 minutes before serving.
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