from Kraft
serves 6
Ingredients:
1/2 lb spaghetti, broken into thirds
1 pkg (6 oz) baby spinach leaves
1 onion, chopped
3 T butter
1 pkg (8 oz) fresh, sliced mushrooms
3 T flour
1 1/2 c chicken broth
2 c shredded cooked chicken
1 tub (10 oz) Philadelphia Italian cheese and herb cooking creme
6 T grated Parmesan cheese
1 1/2 c shredded mozzarella cheese
Directions:
1. Heat oven to 350F.
2. Cook spaghetti in large saucepan as directed on package, omitting salt and adding spinach to boiling water for last minute.
3. Cook & stir in butter in large skillet 5 min. Stir in mushrooms, cook and stir 4 mins or til mushrooms release liquid. Add flour; cook and stir 1 min. Add broth; cook and stir 4 mins or til thickened.
4. Drain spaghetti in colander. Add mushrooms mixture, chicken, cooking creme and 3 T Parmesan; mix well. Pour into 13x9 dish sprayed w/ cooking spray; cover.
5. Bake 25 min. Top w/ mozzarella and remaining Parmesan; bake, uncovered, 8-10 min or til spaghetti is hot & bubbly and mozzarella is melted.
Tuesday, April 17, 2012
Blueberry strata
serves 12
Ingredients:
12 slices firm white bread cut into 1/2 inch cubes (abt 8 cups)
2 c frozen or fresh blueberries
1 pkg (8 oz) cream cheese, cut into small cubes
8 eggs
2 1/2 c milk
2 t cinnamon
1 c maple syrup
1/4 c brown sugar
Directions:
1. Spread half the bread cubes onto bottom of 13x9 inch baking dish sprayed with cooking spray; cover w/ 1 c blueberries, cream cheese, and remaining bread.
2. Whisk eggs, milk, and cinnamon in medium bowl til well blended. Add 1/3 c syrup and sugar; mix well. Pour over bread. Refrigerate 12 hours or overnight.
3. Heat at 350F. Bake strata, covered, 1 hour to 1 hour 5 mins or til center is set and top is lightly browned, uncovering after 30 mins.
4. Bring remaining syrup and blueberries to boil in saucepan, stirring constantly; simmer on medium-low heat for a minute, stirring constantly. Serve over individual servings of strata.
Ingredients:
12 slices firm white bread cut into 1/2 inch cubes (abt 8 cups)
2 c frozen or fresh blueberries
1 pkg (8 oz) cream cheese, cut into small cubes
8 eggs
2 1/2 c milk
2 t cinnamon
1 c maple syrup
1/4 c brown sugar
Directions:
1. Spread half the bread cubes onto bottom of 13x9 inch baking dish sprayed with cooking spray; cover w/ 1 c blueberries, cream cheese, and remaining bread.
2. Whisk eggs, milk, and cinnamon in medium bowl til well blended. Add 1/3 c syrup and sugar; mix well. Pour over bread. Refrigerate 12 hours or overnight.
3. Heat at 350F. Bake strata, covered, 1 hour to 1 hour 5 mins or til center is set and top is lightly browned, uncovering after 30 mins.
4. Bring remaining syrup and blueberries to boil in saucepan, stirring constantly; simmer on medium-low heat for a minute, stirring constantly. Serve over individual servings of strata.
Sushi making (in photos)
Photos courtesy of Hiroko
Veggies:
(I love avocado and cucumber is traditional in a sushi roll)
Meat:
Tuna & crab
Don't forget to steam some rice too. So onto the method:
1. Spread seaweed wrap on sushi roller
2. Spread rice equally over seaweed
3. Add crab & tuna
4. Add veggies
Roll up like so:
And then cut up into smaller segments and it'll look all pretty like this:
Enjoy!
Veggies:
(I love avocado and cucumber is traditional in a sushi roll)
Meat:
Tuna & crab
Don't forget to steam some rice too. So onto the method:
1. Spread seaweed wrap on sushi roller
2. Spread rice equally over seaweed
3. Add crab & tuna
4. Add veggies
Roll up like so:
And then cut up into smaller segments and it'll look all pretty like this:
Enjoy!
Thursday, March 1, 2012
Heidi's Chicken Enchiladas
From my sweet, SIL, Heidi.
serves about 12
12 – 14 flour tortillas
1- can green enchilada sauce
2- cans cream chicken soup
1- can milk (use one of the cream of chicken cans to measure out normal milk)
2- 4oz cans green chilies
chopped green onion (2Tish)
2 -cans black beans
1 -cup cooked rice
Some chicken (1 cup-ish)
Mix in bowl and add a little of your enchilada sauce.
Scoop into tortillas
I sprayed a little Pam on the bottom of my 13x9 pan but she didn’t say to.
Top with 1 can green enchilada sauce (minus the little you put in the mixture)
Sprinkle with grated cheese. She uses Monterey Jack mix from Costco, I had cheddar and it tasted great too.
Place the dish on a cookie sheet (those babies are crammed in there and spillage will happen) :O)
Bake at 350 for 45 minutes
If you have limes or lime juice put a little on after you plate it.
serves about 12
12 – 14 flour tortillas
1- can green enchilada sauce
2- cans cream chicken soup
1- can milk (use one of the cream of chicken cans to measure out normal milk)
2- 4oz cans green chilies
chopped green onion (2Tish)
2 -cans black beans
1 -cup cooked rice
Some chicken (1 cup-ish)
Mix in bowl and add a little of your enchilada sauce.
Scoop into tortillas
I sprayed a little Pam on the bottom of my 13x9 pan but she didn’t say to.
Top with 1 can green enchilada sauce (minus the little you put in the mixture)
Sprinkle with grated cheese. She uses Monterey Jack mix from Costco, I had cheddar and it tasted great too.
Place the dish on a cookie sheet (those babies are crammed in there and spillage will happen) :O)
Bake at 350 for 45 minutes
If you have limes or lime juice put a little on after you plate it.
Sunday, February 12, 2012
Fondue Cooking Styles
From the Melting Pot Cookbook
these are cooking styles for veggies/ meat
Mojo Cooking Style
5 1/2 c warm water
juice of 1/2 an orange
juice of 1/2 a lime
3 T finely chopped onion
1 T finely chopped celery
1 T finely chopped carrot
1 T finely chopped garlic
2 T chopped fresh cilantro (or 2 t dried)
2 T kosher salt
1 T pepper
Whisk water, orange juice, lime juice, onion, celery carrot, garlic, cilantro, salt, and pepper in bowl til combined. Pour in fondue pot. Bring to rapid simmer over medium-high heat. Thread meat on fondue fork (we usually just toss the veggies in and rescue those with a slotted spoon). Cook in broth to desired done-ness. Serve with favorite sauce.
Court Bouillon Cooking Style
5 1/2 c warm water
3 T finely chopped onion
1 T finely chopped celery
1 T finely chopped carrot
2 T kosher salt
1 T pepper
2 t garlic powder
Whisk water, onion, celery, carrot, salt, pepper, and garlic powder in bowl til combined. Pour into fondue pot. Bring to rapid simmer over medium-high heat. Thread meat on fondue fork and do search and rescue veggies. Cook in broth to desired done-ness. Serve with favorite sauce.
Luau Cooking Style
One of my fav's
4 c low sodium chicken broth
1 c pineapple juice
1/2 c soy sauce
1/2 t ginger
3 garlic cloves, thinly slived
Whisk broth, pineapple juice, soy sauce, garlic, and ginger in bowl til combined. Pour into fondue pot. Bring to rapid simmer over medium-high heat. Thread meat on fondue fork and do search and rescue veggies. Cook in broth to desired done-ness. Serve with favorite sauce.
Coq au Vin Cooking style
One of our family fav's
3 3/4 c warm water
1 1/2 c burgundy (grape juice)
3/4 c thinly sliced button mushrooms
1/2 c chopped scallions
3 T finely chopped onion
2 T finely chopped garlic
1 T finely chopped celery
1 T finely chopped carrot
2 T kosher salt
1 T pepper
Whisk water, wine, mushrooms, scallions, onion, garlic, celery, carrot, salt, and pepper in a bowl til combined. Pour into fondue pot. Bring to rapid simmer over medium-high heat. Thread meat on fondue fork and do search and rescue veggies. Cook in broth to desired done-ness. Serve with favorite sauce.
these are cooking styles for veggies/ meat
Mojo Cooking Style
5 1/2 c warm water
juice of 1/2 an orange
juice of 1/2 a lime
3 T finely chopped onion
1 T finely chopped celery
1 T finely chopped carrot
1 T finely chopped garlic
2 T chopped fresh cilantro (or 2 t dried)
2 T kosher salt
1 T pepper
Whisk water, orange juice, lime juice, onion, celery carrot, garlic, cilantro, salt, and pepper in bowl til combined. Pour in fondue pot. Bring to rapid simmer over medium-high heat. Thread meat on fondue fork (we usually just toss the veggies in and rescue those with a slotted spoon). Cook in broth to desired done-ness. Serve with favorite sauce.
Court Bouillon Cooking Style
5 1/2 c warm water
3 T finely chopped onion
1 T finely chopped celery
1 T finely chopped carrot
2 T kosher salt
1 T pepper
2 t garlic powder
Whisk water, onion, celery, carrot, salt, pepper, and garlic powder in bowl til combined. Pour into fondue pot. Bring to rapid simmer over medium-high heat. Thread meat on fondue fork and do search and rescue veggies. Cook in broth to desired done-ness. Serve with favorite sauce.
Luau Cooking Style
One of my fav's
4 c low sodium chicken broth
1 c pineapple juice
1/2 c soy sauce
1/2 t ginger
3 garlic cloves, thinly slived
Whisk broth, pineapple juice, soy sauce, garlic, and ginger in bowl til combined. Pour into fondue pot. Bring to rapid simmer over medium-high heat. Thread meat on fondue fork and do search and rescue veggies. Cook in broth to desired done-ness. Serve with favorite sauce.
Coq au Vin Cooking style
One of our family fav's
3 3/4 c warm water
1 1/2 c burgundy (grape juice)
3/4 c thinly sliced button mushrooms
1/2 c chopped scallions
3 T finely chopped onion
2 T finely chopped garlic
1 T finely chopped celery
1 T finely chopped carrot
2 T kosher salt
1 T pepper
Whisk water, wine, mushrooms, scallions, onion, garlic, celery, carrot, salt, and pepper in a bowl til combined. Pour into fondue pot. Bring to rapid simmer over medium-high heat. Thread meat on fondue fork and do search and rescue veggies. Cook in broth to desired done-ness. Serve with favorite sauce.
Tuesday, February 7, 2012
Marinated stuff for the fondue pot
From the Melting Pot Cookbook
Things to cook in the styles of cooking
*Note that all these marinades- the bigger the pieces, the longer you'll want to marinate the meat. As with most marinades, the longer you marinate the stronger the taste. You can usually tell by smell how potent the marinade will be*
Panang Curry Chicken Marinade
serves 8-10
1/2 c packed light brown sugar
1/4 c red curry paste
1 (14 oz) can unsweetened coconut milk
1 T lemon juice
1 t ginger
1 T paprika
2 lbs chicken, cubed
Combine sugar, curry paste, coconut milk, lemon juice, ginger and paprika in bowl and whisk til blended. Add check and toss by hand til coated. Marinate, covered, in the fridge for at least 8 hrs.
Greek Marinade
(best on chicken or seafood)
serves 2-4
1/2 c lemon juice
1/4 c olive oil
1 T honey
1 T dried oregano
kosher salt to taste
pepper to taste
8 oz beef or chicken or favorite seafood, cubed
Whisk lemon juice, olive oil, honey, oregano, salt and pepper in bowl til combined. Add beef and toss by hand til coated. Marinade, covered at least 30 mins-4 hrs
Sesame soy marinade
serves 4-6
2 T warm water
2 T light brown sugar
1/4 c soy sauce
1 T sesame oil
2 T finely chopped scallions
1 t finely chopped garlic
1/2 t ginger
1/4 t pepper
1 lb beef or chicken, cubed
Combine water and brown sugar in bowl & whisk til brown sugar is dissolved. Add soy sauce, sesame oil, scallions, garlic, ginger, and pepper and whisk til combined. Add beef and toss by hand til coated. Marinate, covered, in fridge 3-8 hours.
Teriyaki Marinade
(one of our faves)
serves 4-6
3/4 c soy sauce
1/4 c packed light brown sugar
1/4 c water
1/2 c rice wine vinegar (contrary to name, it doesn't have alcohol)
1 T sesame oil
3 garlic cloves, finely chopped
1 (1 inch) fresh ginger peeled, finely chopped (or 1/8 t ground ginger)
1 lb beef or chicken cubed
Combine soy sauce, brown sugar, water, vinegar, sesame oil, garlic & ginger in small sauce pan. Bring to boil, whisking constantly. Place in fridge til completely cool. Combine w/ beef in bowl and toss by hand til beef is coated. Marinate, covered 2-4 hours.
Cilantro-Lime Marinade
serves 4-6
Juice of 2 limes
1/2 c olive oil
1 garlic clove, finely chopped
2 T chopped fresh cilantro
1/2 t chili powder
1/2 t cumin
1/2 t red pepper flakes
kosher salt to taste
pepper to taste
1 lb chicken, cubed or favorite seafood
Whisk lime juice, olive oil, garlic, cilantro, sugar, chili powder, cumin, red pepper flakes, salt and pepper in bowl til combined. Add chicken and toss by handed til coated. Marinate covered in fridge 30 mins- 4 hrs.
Balsamic marinade
serves 4-6
1 c balsamic vinegar
1 T light brown sugar
1 T soy sauce
1 1/2 t honey
1 lb beef, cubed
Cook vinegar in saucepan over medium 10-12 mins or til reduced by 3/4. Whisk in brown sugar, soy sauce,& honey. Pour into bowl and chill, uncovered 30-45 mins. Add beef and toss by hand til coated. Marinate, covered in the fridge 8-24 hours.
Garlic & Herb Marinade
serves 4-6
8 cloves garlic
2 T veggie oil
1 T chopped fresh parsley
1 t dried basil
1 1/2 t kosher salt
1 lb chicken, cubed
Saute garlic in oil for til golden brown. Combine with parsley, basil and salt in bowl and mix well. Add chicken and toss by hand til coated. Marinate, covered, in the fridge 30 mins- 4 hours.
Things to cook in the styles of cooking
*Note that all these marinades- the bigger the pieces, the longer you'll want to marinate the meat. As with most marinades, the longer you marinate the stronger the taste. You can usually tell by smell how potent the marinade will be*
Panang Curry Chicken Marinade
serves 8-10
1/2 c packed light brown sugar
1/4 c red curry paste
1 (14 oz) can unsweetened coconut milk
1 T lemon juice
1 t ginger
1 T paprika
2 lbs chicken, cubed
Combine sugar, curry paste, coconut milk, lemon juice, ginger and paprika in bowl and whisk til blended. Add check and toss by hand til coated. Marinate, covered, in the fridge for at least 8 hrs.
Greek Marinade
(best on chicken or seafood)
serves 2-4
1/2 c lemon juice
1/4 c olive oil
1 T honey
1 T dried oregano
kosher salt to taste
pepper to taste
8 oz beef or chicken or favorite seafood, cubed
Whisk lemon juice, olive oil, honey, oregano, salt and pepper in bowl til combined. Add beef and toss by hand til coated. Marinade, covered at least 30 mins-4 hrs
Sesame soy marinade
serves 4-6
2 T warm water
2 T light brown sugar
1/4 c soy sauce
1 T sesame oil
2 T finely chopped scallions
1 t finely chopped garlic
1/2 t ginger
1/4 t pepper
1 lb beef or chicken, cubed
Combine water and brown sugar in bowl & whisk til brown sugar is dissolved. Add soy sauce, sesame oil, scallions, garlic, ginger, and pepper and whisk til combined. Add beef and toss by hand til coated. Marinate, covered, in fridge 3-8 hours.
Teriyaki Marinade
(one of our faves)
serves 4-6
3/4 c soy sauce
1/4 c packed light brown sugar
1/4 c water
1/2 c rice wine vinegar (contrary to name, it doesn't have alcohol)
1 T sesame oil
3 garlic cloves, finely chopped
1 (1 inch) fresh ginger peeled, finely chopped (or 1/8 t ground ginger)
1 lb beef or chicken cubed
Combine soy sauce, brown sugar, water, vinegar, sesame oil, garlic & ginger in small sauce pan. Bring to boil, whisking constantly. Place in fridge til completely cool. Combine w/ beef in bowl and toss by hand til beef is coated. Marinate, covered 2-4 hours.
Cilantro-Lime Marinade
serves 4-6
Juice of 2 limes
1/2 c olive oil
1 garlic clove, finely chopped
2 T chopped fresh cilantro
1/2 t chili powder
1/2 t cumin
1/2 t red pepper flakes
kosher salt to taste
pepper to taste
1 lb chicken, cubed or favorite seafood
Whisk lime juice, olive oil, garlic, cilantro, sugar, chili powder, cumin, red pepper flakes, salt and pepper in bowl til combined. Add chicken and toss by handed til coated. Marinate covered in fridge 30 mins- 4 hrs.
Balsamic marinade
serves 4-6
1 c balsamic vinegar
1 T light brown sugar
1 T soy sauce
1 1/2 t honey
1 lb beef, cubed
Cook vinegar in saucepan over medium 10-12 mins or til reduced by 3/4. Whisk in brown sugar, soy sauce,& honey. Pour into bowl and chill, uncovered 30-45 mins. Add beef and toss by hand til coated. Marinate, covered in the fridge 8-24 hours.
Garlic & Herb Marinade
serves 4-6
8 cloves garlic
2 T veggie oil
1 T chopped fresh parsley
1 t dried basil
1 1/2 t kosher salt
1 lb chicken, cubed
Saute garlic in oil for til golden brown. Combine with parsley, basil and salt in bowl and mix well. Add chicken and toss by hand til coated. Marinate, covered, in the fridge 30 mins- 4 hours.
Monday, February 6, 2012
Feng Shui Fondue
From the Melting Pot Cookbook
serves 4-6
Ingredients:
1 1/2 c (6 oz) shredded Butterkäse (substitutes: Fontina, fresh milk cheese (farmer's cheese)
1 1/2 c (6 oz) shredded Fontina (substitutes: Gruyere, Edam, Gouda, provolone)
3 T flour
1/2 c white wine (substitute: white grape juice or vegetable broth)
1/4 c dry sake (substitute: rice vinegar)
1/4 c rice wine (substitute: apple juice)
2 t finely chopped garlic
2 t finely chopped shallots
2 t crushed red pepper
2 T chopped scallions
Directions:
Toss Butterkäse & Fontina with flour in a bowl. Warm: white wine, sake, and rice wine. Stir in garlic, shallots and red pepper using a fork. Cook 30 seconds, stirring constantly.
Add half the cheese blend & cook til cheese is melted, stirring constantly. Add remaining cheese a little a time, stirring as adding til cheese is melted. (Can be warmed in double boiler or fondue pot).
**Cheese fondue is best serves with: apples, homemade bread, celery, carrots, cauliflower, crackers, etc.
serves 4-6
Ingredients:
1 1/2 c (6 oz) shredded Butterkäse (substitutes: Fontina, fresh milk cheese (farmer's cheese)
1 1/2 c (6 oz) shredded Fontina (substitutes: Gruyere, Edam, Gouda, provolone)
3 T flour
1/2 c white wine (substitute: white grape juice or vegetable broth)
1/4 c dry sake (substitute: rice vinegar)
1/4 c rice wine (substitute: apple juice)
2 t finely chopped garlic
2 t finely chopped shallots
2 t crushed red pepper
2 T chopped scallions
Directions:
Toss Butterkäse & Fontina with flour in a bowl. Warm: white wine, sake, and rice wine. Stir in garlic, shallots and red pepper using a fork. Cook 30 seconds, stirring constantly.
Add half the cheese blend & cook til cheese is melted, stirring constantly. Add remaining cheese a little a time, stirring as adding til cheese is melted. (Can be warmed in double boiler or fondue pot).
**Cheese fondue is best serves with: apples, homemade bread, celery, carrots, cauliflower, crackers, etc.
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