Chicken Stew with Biscuits
Prep Time: 30 minutes
Cook Time: 45 minutes
Stew:
3 whole (6 split) chicken breasts, bone in, skin on
3 Tbsp olive oil
Kosher salt and black pepper
5 c chicken stock
2 chicken bouillon cubes
12 Tbsp (1 1/2 sticks) unsalted butter
2 c chopped yellow onions (2 onions)
3/4 c flour
1/4 c heavy cream
2 c medium-diced carrots (4 carrots), blanched for 2 minutes
1 10-oz package frozen peas (2 cups)
4-5 c diced baby red potatoes, blanched
1 1/2 c small whole onions (I skipped this)
1/2 c minced fresh parsley (I skipped this, too)
Biscuits:
2 c flour
1 Tbsp baking powder
1 tsp Kosher salt
1 tsp sugar
1/4 pound (1 stick) cold, unsalted butter, diced
3/4 c half-and-half
1/2 c chopped fresh parsley (don't skip!)
1 egg mixed with 1 Tbsp water, for egg wash
Preheat oven to 375.
Place chicken breasts on sheet pan and rub them with olive oil. Sprinkle generously with salt and pepper. Roast for 35 to 40 minutes, or until cooked through. Set aside until cool enough to handle, then remove the meat from the bones and discard the skin. Cut the chicken into large dice (I just kind of tore it off the bone and ripped it up a bit). You will have 4-6 c cooked chicken.
In a small saucepan, heat the chicken stock and dissolve the bouillon cubes in the stock. In a large pot or Dutch oven, melt the butter and saute the onions over medium-low heat for 10-15 minutes, until translucent. Add the flour and cook over low heat, stirring constantly, for 2 minutes. Add the hot chicken stock to the sauce. Simmer over low heat for 1 more minute, stirring until thick. Add 2 tsp salt, 1/2 tsp pepper, and the heavy cream. Add the cubed chicken, carrots, peas, potatoes, onions, and parsley. Mix well. Place the stew in a 10x13x2 oval or rectangular baking dish (I used a roasting pan - minus the roasting rack). Place the baking dish on a sheet pan lined with parchment or wax paper (only if there's a chance it could bubble over). Bake for 15 minutes.
Meanwhile, make the biscuits. Combine the flour, baking powder, salt and sugar in the bowl of an electric mixer fitted with the paddle attachment. Add the butter and mix on low speed until the butter is the size of peas (important! do NOT over mix!). Add the half-and-half and combine on low speed. Mix in the parsley. Dump the dough out on a well-floured board and, with a rolling pin, roll out to 3/8 inch thick. Cut out twelve circles with a 2 1/2 inch round cutter (I used a glass).
Remove the stew from the oven and arrange the biscuites on top of the filling. Brush them with egg wash, and return the dish to the oven. Bake another 20-30 minutes, until the biscuits are brown and the stew is bubbly.
Yield: 8 - 12 servings
From Barefoot Contessa Family Style
Ken's rating: *****
Chalsea's rating: *****
Special guest Austin Lind's rating: 5.8 stars :)
This is absolutely delicious. It's time consuming so if you decide to go for it, allot yourself a bunch of time unless you prep stuff the night before. It is not super thick the day it is made so don't be surprised if it's a little soupy in consistency. It gets thicker the next day. Makes tons of DELICIOUS leftovers! And it's easily freezable. Win win, people!
Stir-N-Roll Pizza
Stir-N-Roll Pizza
Bake Time: 20-25 minutes
Crust
2 c flour (don't use self rising)
2 tsp baking powder
1 tsp salt
2/3 c milk
1/4 c and 1/4 Tbsp vegetable oil
Pizza Toppings
1/2 c grated parmesan cheese
4 oz tomato sauce
1 Tbsp chopped onion
1/2 tsp salt and oregano
1/4 tsp pepper
Cheese
Add flour, baking powder, salt, milk, and 1/4 c oil into bowl. Stir vigorously until mixture leaves the side of the bowl. Gather dough together and press into ball. Kneed dough into bowl 10 times to make smooth. Divide dough in half. On lightly floured cloth covered board, roll each half into 13 in and pinch. Brush circle with 2 Tbsp oil. Layer pizza toppings on circles in order listed. Bake 20-25 minutes. Cut and serve.
Yield: makes 2 pizzas
From my cousin Jenni Goetze
Ken's rating: ***1/2
Chalsea's rating:***
I deviated from this recipe when it came to sauce and toppings...I probably shouldn't have. We liked the pizza, it just was a little bland. I'd probably try it again sticking to the recipe and maybe adding a few spices.
Creamy Pesto Gnocchi with Green Beans and Ricotta (I subbed peas)
Creamy Pesto Gnocchi with Green Beans (Peas) and Ricotta
Prep Time: 10 minutes
Total Time: 20 minutes
1 Lb gnocchi (refrigerated or frozen)
Kosher salt and pepper
1/2 lb. green beans (I used peas)
1 8oz container store-bought pesto (about 1 cup)
1/4 c heavy cream
1/4 c ricotta
Cook the gnocchi according to the package directions. Drain and return them to the pot.
Meanwhile, bring a large saucepan of water to a boil and add 1 Tbsp salt. Add the green beans (peas) and cook until tender, 3-4 minutes; drain.
Add the pesto and cream to the gnocchi and cook over medium heat, stirring, just until heated through, 2-3 minutes. Divide among bowls and top with the green beans (peas), ricotta, and 1/4 tsp pepper.
Yield: 4 servings
From Real Simple September 2008
Ken's rating: ****1/2
Chalsea's rating: ****1/2
Shrimp and Snow Pea Stir Fry
Shrimp and Snow Pea Stir Fry
Prep Time: 5 minutes
Cook Time: 10 minutes
1 tsp olive oil
3/4 pound peeled and deveined large shrimp
1 small garlic clove, minced
1 c trimmed snow peas
1/4 c chopped fresh flat-leaf parsley
2 green onions, thinly sliced
2 tsp fresh lemon juice
1/8 tsp salt
1/8 tsp pepper
Heat oil in a large nonstick skillet over medium nigh heat. Add shrimp and garlic, and saute 5 minutes or until done. Add snow peas and remaining ingredients; saute 30 seconds. Serve over rice.
Yield: 2 servings (serving size 1 1/2 c)
From Cooking Light Superfast Suppers
Ken's rating: ***1/2
Chalsea's rating: ***3/4
Greek Pork Tenderloin Medallions and Golden Onion & Sage Mashed Sweet Potatoes
Greek Pork Tenderloin Medallions
Prep Time: 10 minutes
Cook Time: 10 minutes
1 c chicken broth
1 tsp grated lemon peel
1 Tbsp fresh lemon juice
1 Tbsp chopped fresh oregano or 1/2 tsp dried oregano
1 Tbsp capers
2 tsp cornstarch
1 clove garlic, minced
1 (1 lb) pork tenderloin
2 tsp olive oil
Combine broth, lemon peel, lemon juice, oregano, capers, cornstarch and garlic; set aside.
Cut pork tenderloin into 1-inch thick slices. Season to taste with salt and pepper.
In a large nonstick skillet heat oil over medium-high heat. Cook pork 1 to 2 minutes per side or until browned. Transfer to platter.
Reduce heat to medium. Stir broth mixture; add to skillet. Cook and stir 1 minute. Return pork and juices to skillet. Cook 2 to 3 minutes or until juices run clear, turning once. Spoon sauce over pork and serve.
Yield: 4 servings
From TRY-FOODS INTERNATIONAL, local grocery store free recipe rack.
Ken's rating: ****1/2
Chalsea's rating: ****
Golden Onion & Sage Mashed Sweet Potatoes
Prep Time: 10 minutes
Cook Time: 1 hour
4 large sweet potatoes
1 Tbsp vegetable oil
2 Tbsp olive oil
5 Tbsp butter, divided
1 large sweet onion, thinly sliced
2 tsp sugar
1 Tbsp chopped fresh sage
Preheat oven to 375. Pierce potatoes 2 or 3 times with a fork; rub with vegetable oil and place on foil-lined baking sheet. Bake 40 minutes to 1 hour or until tender, turning once after 30 minutes. Remove and let cool 10 minutes.
Meanwhile, in large skillet heat olive oil and 2 Tbsp of the butter over medium heat. Add onion; cook, stirring constantly, 10 minutes or until onion begins to soften. Add sugar, and salt and pepper to taste; continue stirring 10 minutes more or until the onions are soft and golden brown. If onion starts to stick to pan, reduce heat and stir in 2 Tbsp water. Set aside.
While potatoes are still warm, but cool enough to handle, cut in half and scoop out potato into medium bowl. Mash until smooth. Add sage, remaining 3 Tbsp butter, and salt and pepper to taste. Mash until mixed.
Spoon potato mixture into serving bowl and top with onions. Serve warm.
Yield: 6 servings
From TRY-FOODS INTERNATIONAL from the grocery store free recipe rack.
Ken's rating: ****1/2
Chalsea's rating: ****1/2
Next time I'd skip the onions. They didn't really add much.
Sarah's Applesauce
Sarah's Applesauce
Prep Time: 10 minutes
Cook Time: 20 minutes
4 apples (peeled, cored, and chopped)
3/4 c water
1/4 c white sugar
1/2 tsp ground cinnamon
(I added a splash of lemon juice)
In a saucepan, combine apples, water, sugar, and cinnamon (and lemon juice). Cover, and cook over medium heat for 15 to 20 minutes, or until apples are soft. Allow to cool, then mash with a fork or potato masher. (I put it all in the blender and pureed)
From http://allrecipes.com/recipe/sarahs-applesauce/Detail.aspx
Chalsea's rating: *****
Apple Pie
Apple Pie
Prep Time: 30 minutes
Cook Time: 1 hour
9 inch double pie crust (I used Pillsbury refrigerated pie crusts)
1/2 c unsalted butter
3 Tbsp flour
1/4 c water
1/2 c white sugar
1/2 c brown sugar (packed)
8 granny smiths (peeled, cored, sliced) - I ended up using about 4.
Preheat oven to 425. Melt butter in saucepan. Stir in flour to form paste. Add water, sugars, and bring to boil. Reduce and simmer.
Place bottom crust in pan. Fill with apples, mounded slightly. Cover with lattice work. Pour liquid over crust SLOWLY.
Bake 15 minutes in preheated oven. Reduce temp to 350 and continue baking 35-45 minutes until apples are soft.
From somewhere online. I don't know.
Ken's rating: awesome
Chalsea's rating: ****3/4
Other recipes we've tried, but neglected to take photos of...
Wild Rice Soup
6 Tbsp butter
1 Tbsp minced onion
1/2 c flour
1/2 tsp salt
3 c chicken broth
2 c cooked wild rice (I used Uncle Ben's)
1/2 c ham or chicken
1/2 c grated carrots
1 can mushrooms
1/2 c evaporated milk
minced parsley
Melt butter in a large soup pan and saute onions.
Blend in flour; pour broth in - slowly.
Cook and stir constantly until it boils; boil for 1 minute.
Stir in rice, meat, carrots, salt, mushrooms, and parsley.
Simmer 5 minutes.
Pour in milk and stir.
Yield: 6 servings
From my awesome former co-worker, Sandi Barsamian.
Ken's rating: ****
Chalsea's Rating: ****1/2
This is SO EASY! And it's delicious! I served it with popovers (see below)
Popovers
3 eggs
1 c milk
3 Tbsp oil
1 c flour
1/2 tsp salt
Preheat oven and popover pan to 400. Pour a small amount of oil into each space in the preheated pan. Divide batter among the cups. Bake for 40 minutes.
Yield: 6 large popovers
From Altoona United Methodist Church Cookbook I, submitted by Brenda Jones
Chicken Fried Rice
Prep Time: 5 minutes
Cook Time: 10 minutes
2 tsp dark sesame oil
8 oz pre-marinated teriyaki skinless, boneless chicken breasts, cut into strips
1/2 c matchstick-cut carrots
1/2 c sliced green onions
2 tsp bottled minced garlic
1/4 tsp black pepper
4 c chilled cooked brown rice
1 lg egg, lightly beaten
2 Tbsp low-sodium soy sauce
1 Tbsp water
1/4 c chopped cashews
Heat oil in a large nonstick skillet over high heat. Add chicken, and stir-fry 4 to 5 minutes or just until done. Add carrot, green onions, garlic and pepper; stir-fry 2 minutes. Add cooked rice; stir-fry 2 minutes or until thoroughly heated. Push rice mixture to sides of pan, forming a well in center. Add egg to center of pan, and cook 30 seconds; toss with rice mixture. Stir-fry until egg is cooked. Stir in soy sauce and water, and cook until thoroughly heated. Sprinkle with cashews.
Yield: 4 servings (serving size: 1 1/4 cups)
From Cooking Light Superfast Suppers
Ken's rating: **1/2
Chalsea's rating: **1/2
Honey-Mustard Chicken
Total Time: 30 minutes
1/2 c honey
2 Tbsp butter, melted
2 Tbsp Dijon mustard
1 Tbsp orange juice
1/8 tsp curry powder
2 boneless skinless chicken breast halves
1 Tbsp vegetable oil
1/8 tsp salt
1/8 tsp pepper
In a small bowl, combine the honey, butter, mustard, orange juice, and curry powder. Spoon half into a greased 8 inch baking dish.
In a skillet, brown chicken in oil. Sprinkle with salt and pepper. Place over sauce; turn to coat. Bake, uncovered, at 350 for 15 minutes. Drizzle with remaining sauce. Bake 5-10 minutes longer or until a meat thermometer reads 170.
Yield: 2 servings
From Taste of Home Annual Recipes 2007
Ken's rating: ****1/2
Chalsea's rating: ****1/2
Banana Waffles (I added Chocolate Chips)
1 1/2 c flour
1 Tbsp sugar
1 1/2 tsp baking powder
1/2 tsp ground cinnamon
1/2 tsp baking soda
1/2 tsp ground nutmeg
2 medium bananas, mashed
1 1/2 c skim milk
2 Tbsp margarine, melted (I used butter)
2 egg whites
Non stick spray coating
In a large mixing bowl stir together flour, sugar, baking powder, cinnamon, baking soda, and nutmeg. In a medium mixing bowl combine the mashed banana, milk, and margarine. Add banana mixture to flour mixture; stir till nearly smooth, but still slighly lumpy (do not overbeat). Beat egg whites with an electric mixer till stiff peaks form (tips stand straight). Fold egg whites into flour mixture. (I also folded in mini chocolate chips at this point)
Spray waffle maker with nonstick spray coating and pour recommended amount of batter into the waffle maker. Cook till waffles are golden brown.
Yield: about 5-7 waffles
From Better Homes and Gardens Healthy Family Cookbook
Ken's rating: ****
Chalsea's rating: ****1/2
Cheesy Pasta
Cheesy Pasta
Prep Time: 1 minute
Cook Time: 8 minutes
1 1/4 c refrigerated reduced-fat Alfredo sauce
1 1/4 c shredded reduced-fat cheddar cheese
3 c pasta (I used penne)
3 Tbsp light butter
2 tsp dried minced onion
1 tsp dried basil
1/4 tsp salt
1/4 tsp pepper
Cook pasta according to package directions; omitting salt and fat. Drain. Toss with butter and last 4 ingredients.
Place alfredo sauce in a small microwave-safe bowl. Cover and microwave at High for 1 minute, stirring after 30 seconds, or until thoroughly heated. Remove from microwave, and stir in cheese.
Combine cheese sauce and hot pasta; stir well.
Yield: 5 servings (1 c pasta, 1/4 c cheese sauce)
From Cooking Light Superfast Suppers
Ken's rating: ***1/2
Chalsea's rating: **1/2
I hate alfredo sauce so I don't know why I thought I'd like this. It wasn't terrible, just wasn't my taste. I added some red pepper flakes to give it a little kick.
Grilled Salmon with Citrus Mayonnaise
Grilled Salmon with Citrus Mayonnaise
Prep Time: 10 minutes
Cook Time: 10 minutes
1 lb salmon fillets (about 1 inch thick)
1/3 c mayonnaise
1 Tbsp orange juice concentrate (thawed)
1/2 tsp curry powder
Preheat broiler
Cut fillets into 4 serving pieces. Season with pepper. Broil on greased, unheated rack of broiler pan 5 minutes per 1/2 inch thickness.
Meanwhile, combines mayonnaise, orange juice concentrate and curry powder.
Serve salmon topped with mayonnaise mixture.
Yield: 4 servings
From TRY-FOODS International. I got it off a rack of free recipes at one of our local grocery stores.
Ken's rating: ****
Chalsea's rating: ****
I served this with asparagus and the two went very well together.
Mom's Lasagna and Parmesan Cheese Twists
Mom's Lasagna
15 lasagna noodles
3 qts boiling water
2 Tbsp salt
1 Tbsp vegetable oil
2 lbs. ground beef, pork, or chicken
3 1/2 c diced tomatoes, drained
1/2 c tomato paste
3 c tomato puree (I used spaghetti sauce)
1/2 to 1 tsp garlic powder (to your taste - we like it garlicky)
1 tsp pepper
1 tsp sugar
1/2 tsp Worcestershire sauce
6 oz shredded cheddar cheese
6 oz shredded mozzarella cheese
8 oz ricotta cheese
Parmesan cheese (lasagna topper)
Dried Parsley (optional)
Preheat oven to 350.
Bring water, salt and oil to a boil. Add noodles to water, boiling about 8-10 minutes until finished but firm. Remove noodles, rinse with cold water and drain. Brown meat and drain grease. Stir in tomatoes, tomato paste, puree, and seasonings to meat mixture.
Layer the sause, noodles, and cheeses in 9x13 baking pan in the following order and with like amounts:
Sauce...Noodles...Cheeses
Repeat second and third layers of each
Top with sauce and parmesan cheese
Bake at 350, uncovered, for one hour.
From Mom's kitchen
Ken's rating: *****
Chalsea's rating: *****
This makes GREAT leftovers! And it freezes well. You can also prepare this ahead of time and store in fridge until you're ready to bake. Pop it in the oven an hour before dinner time, and you're good to go.
Parmesan Cheese Twists
Thaw time: 30 minutes
Prep time: 20 minutes
Bake time: 10 minutes
1/2 pkg Frozen Puff Pastry Sheets (1 sheet)
1 egg
1 Tbsp water
1/4 c grated parmesan cheese (I would suggest using shredded)
1 Tbsp chopped parsley
1/2 tsp dried oregano leaves, crushed
Thaw pastry sheet at room temp 30 minutes. Preheat oven to 400. Mix egg and water. Mix cheese parsley and oregano.
Unfold pastry on lightly floured surface. Roll into 14"x10" rectangle. Cut in half lengthwise. Brush both halves with egg mixture. Top 1 rectangle with cheese mixture. Place remaining rectangle over cheese-topped rectangle, egg-side down. Roll gently with rolling pin to seal.
Cut crosswise into 28 (1/2") strips. Twist strips and place 2" apart on greased baking sheet, pressing down ends. Brush with egg mixture.
Bake 10 minutes or until golden brown. Serve warm or at room temperature.
Yield: 28 breadsticks.
From the inside of a Pepperidge Farm Frozen Puff Pastry Sheets box
Ken's rating: ****
Chalsea's rating: ***1/2
Baked Potato Soup and Sour Cream-Chive Drop Biscuits
Baked Potato Soup
2/3 c butter
2/3 c flour
7 c whole milk
4 large baking potatoes, baked cooled, peeled, and cubed
4 green onions, sliced
12 thick-sliced bacon strips, cooked and crumbled
1 1/2 c shredded medium cheddar cheese
8 oz sour cream
Salt and pepper, to taste
In your favorite soup kettle, melt butter. Stir in flour; heat and stir until smooth (will be thick). Gradually add milk, stirring constantly, until thickened. Add potatoes and onions. Bring to a boil, stirring constantly. Reduce heat; simmer for 20-30 minutes, stirring occasionally. Add remaining ingredients; stir until cheese melts. Serve.
Yield: about 8 generous servings.
From Altoona United Methodist Church Cookbook II, submitted by Ann Sturz
Ken's rating: ***1/2
Chalsea's rating***1/2
I think I may have screwed up something in this recipe because this was not just super thick...if I stopped stirring it was like a paste. I did deviate from the recipe with the flour and the cheese and I'm sure that was the problem. This is my grandma's recipe and hers always turns out perfect. It still tasted delicious!!! The lower rating is just for the consistency, which I'm sure is my fault.
Sour Cream-Chive Drop Biscuits
Nonstick spray coating
2 c all purpose flour
1 Tbsp snipped fresh chives or 1 tsp snipped dried chives (I used dried)
2 tsp baking powder
2 tsp sugar
1/4 tsp baking soda
Dash of salt
2 Tbsp margarine (I used butter)
2/3 c skim milk
1/2 c light dairy sour cream
Spray a baking sheet with nonstick spray coating; set aside. In a medium mixing bowl stir together flour, chives, baking powder, sugar, baking soda, and salt. Using a pastry blender, cut in margarine till mixture resembles coarse crumbs. Make a well in the center of dry mixture. In a small mixing bowl stir together milk and sour cream. Add milk mixture all at once to center of dry mixture. Using a fork, stir just till moistened.
Drop dough from a well-rounded tablespoon 1 inch apart onto prepared baking sheet. Bake at 450 for 10-12 minutes or till golden. Remove biscuits from baking sheet and serve warm.
Yield: 12 biscuits
From Better Homes and Gardens Healthy Family Cookbook
Ken's rating: ****
Chalsea's rating: ****
Taco Skillet
Taco Skillet
1 lb. ground beef
1 medium chopped onion
1 (16 oz) can refried beans
1 (4 oz) can chopped green chilies
1/4 to 1/2 tsp garlic powder
3/4 c sour cream
1/2 to 1 tsp ground cumin
1/2 to 1 tsp chili powder
1 medium tomato, seeded and chopped
1 can sliced ripe olives, drained
1 small green pepper
1 c shredded mexican cheese blend
Tortilla chips or taco shells, shredded lettuce and salsa
In a large skillet, cook beef and onion over medium heat until meat is no longer pink; drain. Stir in the beans, chilies and garlic powder; heat through.
Combine the sour cream, cumin and chili powder; spread over beef mixture. Top with tomato, olives, and green pepper. Sprinkle with cheese. Serve with tortilla chips or taco shells, lettuce and salsa.
Yield:4-6 servings
From Taste of Home Contest Winning Annual Recipes 2007
Ken's rating: ****
Chalsea's rating: ****
Huevos Rancheros (sorry about the not so great picture)
Huevos Rancheros
Prep Time: 1 minute
Cook Time: 16 minutes
1 (14.5 oz) can diced tomatoes with green pepper, celery, and onions
2 c diced potatoes with onion (such as Simply Potatoes - I used real ones)
1/2 c vegetable broth
1 Tbsp tomato paste
1 tsp chili powder
1/2 tsp ground cumin
1/4 tsp salt
1/8 tsp coarsely ground black pepper
4 large eggs
1/2 c shredded reduced-fat cheddar cheese
4 tsp finely chopped fresh cilantro
Combine first 8 ingredients in a large non-stick skillet; stir gently. Bring to a boil; cover, reduce heat, and simmer 5 minutes.
Break 1 egg into a custard cup; slip egg from cup into potato mixture. Repeat with remaining eggs, spacing evenly apart in pan.
Cover and simmer 4 to 5 minutes or until eggs are done. Sprinkle with cheese; cover and cook 15 to 20 seconds or until cheese melts. Spoon onto serving plates and sprinkle with cilantro.
Yield: 4 servings (serving size: 1 egg and about 1 c potato mixture)
From Cooking Light Superfast Suppers
Ken's rating: ****
Chalsea's rating: ***1/2
We really liked the potato mixture and I would make it again without the eggs. I guess we're just not big mexican breakfast eaters.
Sage Meatloaf and Seasoned Mashed Potatoes
Sage Meatloaf
Prep Time: 15 minutes
Bake Time: 65 minutes
1 egg beaten
2/3 c milk
1 Tbsp Worcestershire sauce
1 c crushed saltines
1/4 c finely chopped onion
1 tsp salt
1/2 tsp rubbed sage
1/4 tsp pepper
1 1/2 lb ground beef
1/4 c ketchup
3 Tbsp brown sugar
1 tsp ground mustard
1/4 tsp ground nutmeg
In a large bowl, combine the first eight ingredients. Crumble beef over the mixture and mix well. Pat meat mixture into an ungreased 9x5x3 loaf pan. Bake, uncovered, at 350 for 50 minutes.
Combine ketchup, brown sugar, mustard, and nutmeg; spread over the top. Bake 15-20 minutes longer or until meat is no longer pink and meat thermometer reads 160. Let meat loaf stand for 10 minutes before slicings.
Yield: 6 servings
Seasoned Mashed Potatoes
Prep Time: 15 minutes
Cook Time: 20 minutes
3 lbs potatoes, peeled and quartered (about 9 medium)
2 pkg (3 oz each) cream cheese, softened
6 Tbsp butter, softened
1/4 c milk
3/4 tsp seasoned salt
3/4 tsp pepper
1/4 tsp onion salt
(I also added dried chives)
Place the potatoes in a large saucepan and cover with water. Bring to a boil. Reduce heat; cover and cook for 15-20 minutes or until tender. Drain.
In a large mixing bowl, mash potatoes. Add remaining ingredients; beat until fluffy.
Yield: 6 servings
From Taste of Home 2009 Annual Recipes (both recipes)
Ken's rating: *****!
Chalsea's rating*****!
We loved this dinner! I served it with a mixed salad on the side. If you even slightly like meatloaf, you'll like this recipe.
Italian Potato Pizza
Italian Potato Pizza
1/4 c reduced-sodium chicken broth
1 1/2 c thinly sliced sweet onion
1/2 lb tiny new potatoes, thinly sliced (can use regular potatoes, too)
4 cloves garlic, minced
2 tsp snipped fresh thyme, basil, or oregano
1 11-oz package of refrigerated French bread dough
2 tsp olive or cooking oil
2 cs chopped tomato
1 1/2 c shredded low-fat mozzarella cheese
In a large non-stick skilled heat broth to boiling. Add onion, potatoes, garlic, and herb. Cook for 4 minutes or till onion is tender. Drain, if necessary.
Spray a 13x9x2 inch baking pan with nonstick spray coating. Unroll dough and pat into pan; form a 1-inch edge. Brush dough with oil. Spoon potato mixture evenly over dough. Sprinkle with chopped tomato and 1/8 tsp pepper. Top with mozzarella cheese. Bake at 425 for 20 minutes or till crust is lightly browned. Cut into rectangles.
Yield: 4 servings (no way, it made about 6-8 servings)
From Better Homes and Gardens Healthy Family Cookbook
Ken's rating: **1/2
Chalsea's rating: **
This was just bland. Bland, bland, bland. If you added some extra spices or poured on some pizza sauce, it would probably be much better.
Jalapeno Chicken with Spanish Rice and Beans
Jalapeno Chicken
Prep Time: 1 minute
Cook Time: 14 minutes
Stand Time: 3 minutes
Definitely serve this with margaritas! Fiesta!
1 Tbsp 40%-Less-Sodium Taco Seasoning
4 (4 oz) Boneless, skinless chicken breast halves
Cooking Spray
1/2 c (2 oz) shredded pepperjack cheese
2 Tbsp sliced jalapeno peppers (optional - we skipped this)
Sprinkle taco seasoning over both sides of chicken.
Place a large nonstick skillet over medium heat until hot. Coat chicken with cooking spray.
Add chicken to pan, and cook 7 minutes on each side or until chicken is done.
Remove chicken from heat; sprinkle with cheese. Cover and let stand 3-4 minutes or until cheese melts. Garnish with jalapeno slices, if desired.
Yield: 4 servings
Spanish Rice and Beans
Prep Time: 1 minute
Cook Time: 15 minutes
1 (4.3 oz) package boil-in-bag Spanish rice mix
1 (15 oz) can black beans, drained and rinsed
1/4 c mild salsa
Prepare rice according to package directions, omitting fat.
Combine cooked rice, beans, and salsa. Cook over medium heat 1 minute or until thoroughly heated.
Yield: 4 servings (serving size: about 3/4 cup)
From Cooking Light Superfast Suppers
Ken's Rating: ****1/2
Chalsea's Rating: ****1/2
Thai Tofu and Spicy Asian Noodles (minus the tofu)
Thai Tofu and Spicy Asian Noodles
(I don't like tofu so I just followed the recipe exactly as written, omitting the tofu)
Prep Time: 9 minutes
Cook Time: 9 minutes
1 (8 oz) package uncooked linguine
1 (8 oz) package fresh sugar snap peas
2 Tbsp peanut oil
2 Tbsp low sodium tamari sauce or low sodium soy sauce
1 Tbsp smooth peanut butter
1 Tbsp fresh lime juice or rice wine vinegar
1 tsp chili garlic sauce
1 garlic clove, crushed
1 (8 oz) package Thai-flavored or plain tofu, cut into cubes
1/3 c chopped fresh cilantro
Bring 2 quarts water to a boil in a saucepan. Place linguine in boiling water 5 minutes, add peas, cook 2 minutes.
Combine peanut oil and next 5 ingredients. Drain pasta mixture and return to pan. Stir in peanut sauce and tofu. Sprinkle with chopped cilantro. Serve immediately.
Yield: 4 servings (serving size: 1 3/4 cups)
From Cooking Light Superfast Suppers
Ken's rating: ****1/2
Chalsea's rating: ****1/2
Baked Chicken & Twice-Baked Potatoes
Baked Chicken
I have no recipe for this. I just rubbed some spices, salt and pepper on them and shoved them in the oven for a bit.
Twice-Baked Potatoes
4 medium baking potatoes or sweet potatoes
1/4 c buttermilk or skim milk
1/4 c light dairy sour cream
1 Tbsp snipped fresh chives or 1 tsp dried snipped chives
Paprika
1. Scrub potatoes and pierce several times with a fork. Wrap each in foil. Bake at 425 for 40-60 minutes or until tender. (I did these in the microwave. 60 minutes is too long for me to wait)
2. When potatoes are done, roll each one gently under your hand. Cut a lengthwise slice from the top of each potato. Discard skin from slice and place pulp in a bowl. Gently scoop out each potato, leaving a thin shell. Add pulp to the bowl.
3. With an electric mixer on low speed or a potato masher, beat or mash potato pulp. Add milk, sour cream, and chives. Beat until smooth. Pile mashed potato mixture into potato shells. Sprinkle with paprika. Place in a 2-quart square baking dish. Bake at 425 for 20-25 minutes or until lightly browned.
Yield: 4 servings
From Better Homes and Gardens Healthy Family Cookbook
Ken's rating: ****
Chalsea's rating:****
I served these with squash and mixed vegetables. It's a nice meat and potatoes meal.
Steak with Chickpeas, Tomatoes, and Feta
Steak with Chickpeas, Tomatoes, and Feta
Prep Time: 15 minutes
Total Time: 25 minutes
2 Tbsp olive oil
2 1-inch-thick strip steaks (about 1 1/2 pounds total)
Kosher salt and pepper (do NOT use table salt)
1 (15 oz) can of chickpeas, drained and rinsed
4 plum tomatoes, sliced into half-moons (I used whatever tomato was on sale that week)
1/2 cup fresh cilantro
2 Tbsp fresh lemon juice
1 cup crumbled feta (4 oz)
Heat 1 tbsp of the oil in a large skillet over medium-high heat. Season the steaks with 1/2 tsp each salt and pepper. Cook to the desired doneness, 4 to 6 minutes per side for medium rare. Remove from the skillet and let rest for at least 5 minutes before slicing.
Wipe out the skillet and heat the remaining tbsp of oil over medium-high heat. Pat the chickpeas dry with paper towels and add them to the skillet. Cook, stirring occasionally, until slightly crispy, 3 to 5 minutes.
Stir in the tomatoes, cilantro, lemon juice, 1/2 tsp salt, and 1/4 tsp pepper. Transfer to plates and sprinkle with feta. Serve with the steak.
Yield: 4 servings
From Real Simple September 2008
Ken's rating: ****
Chalsea's rating: ****1/2
Salmon with mustard cream and Pan-roasted Potatoes
Salmon with Mustard Cream
Prep time: 1 minutes
Cook Time: 8 minutes
4 (6 oz) skinless salmon fillets
Cooking Spray
1/8 tsp coarsely ground black pepper
1/2 cup reduced-fat sour cream
1 1/2 tbsp Dijon mustard
2 tsp chopped fresh dill
1/4 tsp coarsely ground black pepper
1 1/2 tsp lemon juice
1 garlic clove, minced
1/4 tsp salt
Preheat broiler
Place fish on a broiler pan; coat fish with cooking spray, and sprinkle with 1/8 tsp pepper. Broil 8 minutes or until fish flakes easily when tested with a fork.
Combine sour cream and next 6 ingredients
Place fillets on plates. Spoon sauce over
Yield: 4 servings (serving size: 1 fillet and about 2 Tbsp sauce)
Pan-Roasted Potatoes
Prep Time: 1 minute
Cook Time: 10 minutes
1 Tbsp olive oil
1 (20 oz) package refrigerated new potato wedges (I used real potatoes)
1 tsp Greek seasoning
1/4 tsp freshly ground black pepper
Heat oil in a large skillet over medium-high heat. Add potato, and cook 10-12 minutes or until golden brown, stirring frequently. Remove from heat and sprinkle with seasoning and pepper.
Yield: 4 servings (serving size: 3/4 cup)
Both from Cooking Light Superfast Suppers
Ken's rating: **1/2
Chalsea's rating:**
We really didn't like the mustard cream. Everything else tasted great. Because the only thing separating this recipe from any other salmon and potato recipe is the sauce, we had to score this lower.
Rotini with Tomatoes and White Beans
Rotini with Tomatoes and White Beans
Prep Time: 2 minutes
Cook Time: 19 minutes
2 tsp olive oil
1 Tbsp bottled minced garlic
1 (15.5 oz) can white beans, rinsed and drained
2 (14.5 oz) cans diced tomatoes with basil, garlic, and oregano, undrained
1 tsp dried Italian seasoning
6 cups hot cooked rotini( about 12 oz uncooked pasta)
3 Tbsp preshredded fresh parmesan cheese
Heat oil in a large nonstick skillet over medium-high heat. Add garlic, and saute 1 minute. Add beans, tomatoes, and seasoning. Bring to a boil; reduce heat and simmer, uncovered, 15 minutes or until slightly thickened, stirring occasionally.
Spoon tomato mixture over cooked pasta. Sprinkle each serving with cheese.
Yield: 6 servings (serving size: 1 cup pasta, 3/4 cup sauce, 1/2 Tbsp cheese)
From Cooking Light Superfast Suppers
Ken's rating: ***
Chalsea's rating:***
Barley and Black Bean Salad
Barley and Black Bean Salad
Prep Time: 11 minutes
Cook Time: 10 minutes
1 cup uncooked quick-cooking pearl barley
1 (15 oz) can black beans, rinsed and drained
1 pint grape or cherry tomatoes, halved
1/2 cup finely chopped green bell pepper
1/2 cup (2 oz) pepperjack cheese, cut into 1/4 inch cubes
1/3 cup lemon juice
2 Tbsp olive oil
1 tsp salt
3/4 cup fresh cilantro leaves (optional)
1/8 tsp ground red pepper (optional)
Cook barley according to the package directions, omitting salt. Drain barley in a colander, and rinse with cold water until completely cooled.
Combine black beans, next 6 ingredients, and if desired, cilantro and red pepper in a medium bowl. Add barley to black bean mixture and toss gently.
Yield: 4 servings (serving size: about 1 1/2 cups)
From Cooking Light Superfast Suppers
Ken's rating: **1/2
Chalsea's rating: **1/2
This did not make a good dinner item. I originally served it as seen in the picture - salad and a pineapple/mandarin orange mixture. After a few minutes, I broke out the tortilla chips and it was much better. I would not serve this as a dinner, but it'd make a great salsa alternative!
Tortellini with Eggplant and Peppers
Tortellini with Eggplant and Peppers
Prep Time: 20 minutes
Total Time: 35 minutes
2 Tbsp olive oil
1 Medium eggplant, cut into 1/2 inch pieces (I left the skin on)
2 Red bell peppers, cut into 1/2 inch pieces
Kosher salt and pepper ( do NOT use table salt)
4 cloves garlic, chopped
1/4 tsp crushed red pepper flakes
3 cups low sodium vegetable broth
1 pound cheese tortellini (fresh or frozen)
1/2 cup fresh parsley, chopped (do NOT substitute dried)
1/2 cup grated Parmesan (2 oz)
Heat the oil in a large skillet over medium-high heat. Add the eggplant, bell peppers, 1/2 tsp salt, and 1/4 tsp pepper. Cook, stirring occasionally, until the vegetables begin to soften, 6 to 8 minutes.
Add the garlic and red pepper flakes and cook, stirring, for 1 minute.
Add the broth and tortellini. Cover and simmer over medium heat, stirring occasionally, until the tortellini are cooked through and most of the broth is absorbed, 12 to 15 minutes.
Fold in the parsley and 1/4 cup of the parmesan. Spoon into bowls and prinkle with remaining 1/4 cup of parmesan.
From Real Simple September 2008
Ken's Rating: ****1/2
Chalsea's Rating: ****1/2
Feta Couscous Salad with pear slices
Feta Couscous Salad with pear slices
Prep Time: 20 Minutes
1 cup water
2/3 cup uncooked couscous
1 cup grape tomatoes, halved
3/4 cup (3 oz) crumbled feta cheese with basil and sun-dried tomatoes
3/4 chopped fresh parsley (do NOT substitute dried)
1/4 cup pine nuts (optional)
1 Tbsp dried basil
1/2 tsp salt
1/2 cup fat free Italian dressing, divided
4 cups spinach leaves (about 1/2 of a 10-oz package)
Place water in a small microwave safe bowl. Microwave at HIGH 1 1/2 minutes or until water boils. Remove from heat, and stir in couscous. Cover and let stand 5 minutes or until liquid is absorbed; fluff with fork. Spoon onto a baking sheet, and spread in a thin layer; let stand 7 minutes or until cool.
Combine tomato, next 5 ingredients, and 1/4 c dressing in a bowl. Add cooled couscous to parsley mixture and toss well.
Combine spinach and 1/4 cup dressing; toss gently. Place spinach mixture on each of 4 individual plates. Top with couscous mixture.
Yield: 4 servings (serving size: 1 cup spinach mixture and 1 cup couscous mixture
From Cooking Light Superfast Suppers
Ken's rating: ****
Chalsea's rating: ****
Pasta Salad with Asparagus and Lemon
Pasta Salad with Asparagus and Lemon
Prep Time: 15 minutes
Total Time: 20 minutes
8 oz (1/2 box) penne
1 pound asparagus (ends trimmed), cut into 1-inch pieces
1/4 cup parmesan pieces (1 oz)
2 Tbsp extra-virgin olive oil
1 Tbst fresh lemon juice
1 tsp grated lemon zest
Kosher salt and black pepper (do NOT use table salt)
Cook the pasta according to the package directions and add the asparagus during the last 3 1/2 minutes of cooking. Drain the pasta and asparagus and rinse under cold water to cool. Transfer to a large bowl.
Add the parmesan, oil, lemon juice and zest, 1/2 tsp salt, and 1/4 tsp pepper. Toss to combine.
Yield: 4 servings
From Real Simple June 2009
Ken's rating: **1/2
Chalsea's rating: ***
I served this as a main dish. It would have rated MUCH higher as a side dish. There just wasn't enough oomph to carry on its own. Maybe serve it with some grilled chicken breast and you've got yourself a winner.
Garlicky Broiled Salmon and Tomatoes
Garlicky Broiled Salmon and Tomatoes
Prep Time: 10 minutes
Total Time: 15 minutes
4 6-oz pieces of skinless salmon fillet
4 medium tomatoes cut in half
1/2 tsp paprika, preferably hot
2 Tbsp olive oil
Kosher salt and pepper (do NOT use regular salt)
8 sprigs of fresh thyme
4 cloves garlic, sliced
crumbled feta
Heat broiler. Place the salmon and tomatoes, cut-side up, in a broilerproof roasting pan or on a rimmed baking sheet. Sprinkle the salmon with the paprika.
Drizzle the salmon and tomatoes with the oil and season with 3/4 tsp salt and 1/4 tsp pepper. Scatter the thyme and garlic over top.
Broil until the salmon is opaque throughout and the tomatoes are tender, 8 to 10 minutes.
Sprinkle tomatoes with crumbled feta.
Yield: 4 servings
From Real Simple September 2008
Ken's rating: ***1/2
Chalsea's rating: ****
The fish was great, we just didn't like the tomatoes. If you are not a fan of cooked tomatoes, skip it and go for a different vegetable.
Chicken-Garbanzo Salad with pita wedges and red grapes
Chicken-Garbanzo Bean Salad
Prep Time: 18 minutes
1 (9 oz) package frozen cooked chopped chicken breast, thawed
1 (15 oz) can chickpeas (garbanzo beans), rinsed and drained
1 cup chopped seeded cucumber (about 1 small)
1/2 cup chopped green onions (about 4 small)
1/4 cup fresh mint or basil (do NOT sub dried!)
1/2 cup plain fat-free yogurt
2 garlic cloves, minced
1/2 tsp salt
2 cups prepackaged baby spinach leaves
1/3 cup (1.3 oz) feta cheese with cracked pepper, crumbled
4 lemon wedges
Combine first 8 ingredients; toss gently. Gently fold in spinach leaves and feta cheese. Serve salad with lemon wedges.
Yield: 4 servings (serving size: 1 3/4 cups).
From Cooking Light Superfast Suppers
Ken's rating: ****
Chalsea's rating: ****1/2
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