Wednesday, April 30, 2008

Dewberry Cobbler

This was yummy! These were some of our handpicked dewberries:)

I adapted another cobbler recipe for this. The only change I'd make if I made this again was to make it in a smaller pan because the berry layer was so thin.

1 cup sugar
1/2 cup all-purpose flour
1/2 cup melted butter
2 teaspoons vanilla extract
1/2 package refrigerated pie crusts
3 1/2 cups frozen unthawed dewberries
1 tablespoon sugar
1 egg white
2 tablespoons water

Stir together the sugar, flour, butter and vanilla.
Gently stir in blackberries.
Spoon blackberry mixture into a lightly greased 11 x 7 baking dish.
Cut the piecrust into strips and arrange on top of blackberry mixture.
Mix together the egg white and water.
Brush the pie crust strips with this egg wash.
Sprinkle with sugar.
Bake at 425 for 45 minutes, or until crust is golden brown and blackberries are bubbly.

Garlic Cheese Chicken Rollups

This was fantastic! Definitely have to double this recipe if we make it again though!!! I messed up and mixed the butter and cheese together...then just melted more butter and it worked fine...can't have too much butter, right? LOL

Shar made this before and that's where I got the recipe. You can see hers here.

4 skinless, boneless chicken breasts
1 cup dried bread crumbs, seasoned
1/2 cup grated Parmesan cheese
1/4 cup butter, melted
1 (7 ounce) package herb & garlic cheese spread


Preheat oven to 350 degrees F (175 degrees C).Pound chicken breasts until thinned out. In a shallow dish or bowl mix together bread crumbs and cheese. Dip one side of each breast into melted butter or margarine, then into crumb/cheese mixture. Place a dollop of cheese spread at one end of each chicken breast, on the side of the breast not dipped in the mixture. Roll up each breast and secure with toothpicks.Place rollups in a lightly greased 9x13 inch baking dish and drizzle any remaining butter or margarine over all. Bake in the preheated oven for 35 to 40 minutes, or until cooked through and juices run clear.

Saturday, April 26, 2008

Chicken and Asparagus Fettucine

Wow this was freaking awesome! I looooove fettucine alfredo and the asparagus in it was just perfect. It got rave reviews all around so I'll definitely have this on my list to make again!
Chicken and Asparagus Fettuccine
12 ounces dry fettuccini pasta
2 cups
1 inch pieces fresh asparagus
1/2 cup butter
2 cups half-and-half cream
1/4 teaspoon garlic powder
1/4 teaspoon ground black pepper
1 pinch cayenne pepper
3/4 cup grated Parmesan cheese
1/2 pound cooked chicken breasts - cut into bite size pieces
Bring a large pot of lightly salted water to a boil. Add pasta, and cook for 8 to 10 minutes, or until al dente. Add the asparagus during the last 3 to 5 minutes of cooking. Drain, and transfer to a large bowl.
In a large saucepan over medium heat, combine butter and half-and-half. Cook until thick and bubbly. Season with garlic powder, black pepper, and cayenne pepper. Stir in Parmesan cheese and chicken, and heat through.
Pour sauce over pasta and asparagus, and toss to coat.

Friday, April 25, 2008

Beef N Broccoli

I have finally used up the precooked, presliced briskets in my freezer! This was really good! Hunter loves Chinese food so he was the most thrilled to see it:)

1 lb steak, cut into thin slices

1/2 cup water, divided

1/2 cup soya sauce

4 tablespoons brown sugar

3 tablespoons vinegar

2 cloves garlic, crushed

2 teaspoons grated fresh ginger

1 tablespoon cornstarch

3 tablespoons oil

1 bunch broccoli, cut up

1 large onion, chopped

Marinate steak in mixture of 1/2 of Water, Soya Sauce, Sugar, Vinegar, Garlic, Ginger and Cornstarch.(At least 10 Minutes).Drain well, reserving marinade.

Heat oil in wok or skillet.Add steak and brown.

Add broccoli and onion.Cook at medium-high heat, stirring for 1 minutes.

Add remaining Water (1/4 cup), cover and steam for 3-4 minutes until Broccoli is tender-crisp.

Add marinade and cook until sauce is hot and thick

Wednesday, April 16, 2008

Cheesy One-Pot Chicken Cacciatore

The kids and I liked it. I'd love to try it again with a few changes. I'd use a little less water and instead of a can of tomatoes I'd use two cans of rotel. Yum!

Cheesy One-Pot Chicken Cacciatore

1 tsp. oil
1 lb. boneless skinless chicken breasts, chopped
2 1/2 cups water
2 zucchinis, chopped
1 small onion, chopped
1 Tbsp. chopped fresh pregano
1 pkg. (14oz) Deluxe Macaroni & Cheese Dinner
1 can (141/2 oz) stewed tomatoes, drained

Heat oil in large killet on med-high heat. Add chicken; cook 5 min. or until brown.
Add water, vegetables, oregano and pasta. Bring to boil; simmer partially covered, 12 min. or until pasta is tender.
Stir in Cheese Sauce and tomatoes; cook until heated through.

Sunday, April 13, 2008

Green Olive Baked Chicken

I picked this out of Lissa's week because we love olives.  Hunter quite liked it! I thought it was pretty good too. I would have liked it in a wrap but there were no leftovers so that didn't happen.

Green Olive Baked Chicken

1/2 cup pitted green olives
1/4 cup flat-leaf parsley
2 tablespoons lemon juice
Cracked black pepper
4 chicken breast fillets
Preheat the oven to 390 degrees F. Place the olives, parsley, lemon juice and pepper into a small food processor and process until roughly chopped. Line a baking dish with baking paper. Place the chicken in the dish and spread over the green olive paste. Bake for 20 minutes or until cooked through. Serve hot or cold with lemon wedges and a simple tomato and basil salad.

Wednesday, April 09, 2008

Chicken with asparagus

Tee sent this recipe and it is delicious! The kids had a different dinner but I will definitely have this again! Bruschetta chicken is still my favorite but this is definitely a close second for chicken meals.

Chicken with Aspargus
1/2 cup chicken broth
1 pound boned and skinned chicken breast halves
salt and pepper to taste
1/2 pound fresh asparagus, trimmed and cut into 2 inch pieces
1 (7 ounce) jar roasted red peppers, drained and chopped
1 clove garlic, minced
1/2 cup chopped roma (plum) tomatoes
1 teaspoon balsamic vinegar, or to taste
1/2 cup shredded mozzarella cheese
Heat the broth in a large skillet over medium-high heat. Season chicken with salt and pepper, and place in the skillet. Cook 15 minutes, until chicken is almost done.
Place asparagus, red peppers and garlic in skillet. Continue cooking 10 minutes, or until chicken juices run clear and asparagus is tender. Place tomatoes in skillet during last 2 minutes of cook time. Sprinkle with vinegar. Top with mozzarella cheese to serve