Tuesday, May 19, 2009

Shrimp and Feta Cheese Pasta

This is a great meal with shrimp. It's light and flavorful and very simple to make. I made a few alterations by using Italian seasoning instead of just oregano and basil and a can of diced tomatoes instead of fresh and I think it turned out great and was ready in about 20 minutes. And for you seafood haters (though you really should enjoy seafood it's good for you) I bet you could throw in some chicken or sausage instead.

4 T olive oil
1 lb shrimp, peeled and deveined
5 cloves garlic, minced
1 T white vinegar
1 lb spaghetti noodles
1 can diced tomatoes
Italian seasoning
1 pkg crumbled feta cheese

Bring a pot of water to boil and place pasta in and let good until al dente, drain. Meanwhile, in a medium skillet heat 3 T olive oil. Heat tomatoes, garlic and vinegar. Add shrimp when pasta is close to being finished. Add Italian seasoning to taste. Cook until shrimp turns pink. Mix together pasta and shrimp mixture. Toss with feta cheese and serve. Serves 5.

Monday, May 18, 2009

Dad's Fried Chicken

Technically this isn't my Dad's recipe, he got it from somewhere but I don't know where, all I know it's some good oven fried chicken. Often when I would visit my Dad on Sundays he would make this with mashed red potatoes (with the skin still on), gravy, green beans or salad. It was always delicious. After many failed attempts at making fried chicken I got the recipe from my Dad and use it on Sundays, call it tradition.

Boneless, skinless chicken breast (depending on how many people are eating)
1 cup flour
1 bread crumbs
1 egg
1 T water
1/4 c margarine
1/4 shortening

Preheat oven to 425. In a 9x12 baking pan melt margarine and shortening in preheating oven. Meanwhile, whisk egg with 1 T water. Dip chicken in flour then egg then coat in bread crumbs. Place in pan of melted margarine and shortening. Cook for 30 minutes, flip chicken and cook for another 30 minutes, or until golden brown. Depending on size of chicken may only take 20-25 per each side. Serve with your choice of sides.

Sunday, May 17, 2009

Cinnamon Rolls

My husband is a huge fan of cinnamon rolls. Almost every Sunday he requests them, but they do take some time to make. I finally broke down and made them. I chose to do a different recipe and they turned out so much better. One is more than enough, but it's a nice indulgence. The recipe calls to make the dough in a bread machine, which I did, but I did find how to make the dough without a bread machine.

1 c warm milk
2 eggs, room temperature
1/3 c margarine, melted
5 c all purpose flour
1 t salt
1/2 c white sugar
1 pkg yeast

1 c brown sugar, packed
2 1/2 T cinnamon
1/3 c butter, melted

1 (3 oz) pkg cream cheese, softened
1/4 c butter, softened
1 1/2 c powdered sugar
1/2 t vanilla
1/8 t salt

Place ingredients in the pan of the bread machine in order recommended by the manufacturer. Select dough cycle; press Start. WITHOUT BREAD MACHINE:Dissolve the yeast in the warm milk in a large bowl. Mix in the sugar, margarine, salt, and eggs. Add flour and mix well. Knead the dough into a large ball, using your hands dusted lightly with flour. Put in a bowl, cover and let rise in a warm place about 1 hour, or until doubled in size. After dough has doubled in size turn it out onto a lightly floured surface, cover and let rest for 10 minutes. In a small bowl, combine brown sugar and cinnamon. Roll dough into a 16x21 rectangle (does not need to be perfect). Pour melted butter over dough then evenly sprinkle brown sugar/cinnamon mixture. Roll dough and cut into rolls using thread. Place rolls in a lightly greased 9x13 inch baking pan. Cover and let rise until nearly doubled (I skipped this step because my rolls were already big). Preheat oven to 400 degrees. Bake rolls in oven until golden brown or about 15 minutes. While rolls are baking beat together cream cheese, butter, powdered sugar, vanilla and salt. Spread frosting on warm rolls. Serves 12.

Saturday, May 16, 2009

Chicken Broccoli Pasta

This recipe I made up from stealing ideas from different other recipes to create this. It turned out pretty good, if I do say so myself. It's very simple, quick to do and has lots of flavor to it. And it's really nice and light.

2 boneless, skinless chicken breast
12 oz penne pasta (you really could use any kind you like)
1/2 lb broccoli
kosher salt
garlic salt
garlic powder
olive oil
1/2 pint grape tomatoes
1 can black olives
3 T Parmesan cheese

Heat oven to 425. In tin foil place chicken breast seasoned with kosher salt and garlic powder. Lightly drizzle with olive oil. Wrap chicken in tin foil then bake in oven for 25 minutes. Meanwhile, cook pasta and steam broccoli. Drain pasta and mix with broccoli. When chicken is done cut into cubes and combine with pasta. Add olives and tomatoes. Drizzle about 1-2 T olive oil over pasta mixture. Season with garlic salt, to taste and add Parmesan cheese. Serve. Serves about 4.

Friday, May 15, 2009

Steamed Salmon and Asparagus

Real Simple has done it again! It's salmon, asparagus and potatoes in another delicious recipe! I highly recommend it. It has a nice lemony taste to it and clean up is really simple.

1 1/2 lbs small new potatoes
2 t kosher salt
1 t black pepper
2 T olive oil
4 salmon fillets
1 bundle of asparagus, trimmed and cut
1 T olive oil
2 lemons, halved

Preheat oven to 400. Place a piece of parchment paper (can substitute with tin foil) on a 13x12 inch baking sheet. Put the potatoes on the sheet and season with 1 t salt and 1/2 t pepper. Drizzle olive oil over the potatoes. Roast on top rack of oven for 45 to 50 minutes. Meanwhile, lay out 4 sheets of parchment paper (or tin foil), at least 13x13 inches, and place 1 fillet on each. Top with asparagus. Drizzle with olive oil and season with remaining salt and pepper. Top each fillet with a lemon half, after squeezing on the juice. Pull the sides of paper over each fillet, folding several times to seal. Fold and twist the ends to form rectangular parcels. Place them on a sheet pan. Back on lower rack of over for 20 to 25 minutes while the potatoes finish cooking. Place salmon parcel on each place and cut open. Serve with potatoes. Serves 4

Thursday, May 14, 2009

Broccoli Chicken Divan

I discovered this recipe when we were both going to school and had little time to cook a real meal. It very quick to make and I often have all the ingredients on hand. The best part, it's delicious!

4 cups cooked broccoli flowerets
1 1/2 cup cubed cooked chicken
1 can Campbell's® Condensed Cream of Broccoli Cheese Soup
1/3 cup milk
1/2 cup shredded Cheddar cheese
2 tablespoons dry bread crumbs
1 tablespoon butter, melted

Place the broccoli and chicken into a 9-inch casserole dish. Stir the soup and milk in a small bowl. Pour the soup mixture over the broccoli and chicken. Sprinkle with the cheese. Stir the bread crumbs and butter in a small bowl. Sprinkle the bread crumbs over the cheese. Bake at 450°F. for 20 minutes or until the chicken mixture is hot and bubbling.

Tuesday, May 12, 2009

Panda Express Orange Chicken

When I was in college I had a roommate always get Panda Express Orange Chicken and I always wanted it. But being a poor college student I couldn't afford to get it, instead I found a recipe for it and I think it taste even better and I know what is going in it. It's one of my favorite recipes, but it does take some time to make, but it's so worth it.

2 lbs chicken
1 egg
1 1/2 t salt
white pepper
vegetable oil
1 T cornstarch
1/4 c flour
1 T minced ginger
1 t minced garlic
dash of crushed red chilies
1/4 c chopped green onions (optional)
1 T rice wine
1/4 c water
1 t sesame oil
1 T cornstarch

Cut chicken into 2 inch squares and place in large bowl. Stir in egg, salt, pepper and 1 T oil and mix well. In a gallon size baggie mix 1 T cornstarch and flour. Pour chicken into bag and shake until chicken is coated. Heat oil in wok to 375. Add chicken pieces, small batch at a time, until golden and crisp. Remove chicken and drain on paper towel. Clean wok and heat 15 seconds. Add 1 T oil. Add ginger and garlic and stir fry until fragrant. Add chilies and onions. Add rice wine and stir 3 seconds. Add orange sauce and bring to boil. Add cooked chicken. In a separate bowl stir water and 1 T cornstarch until smooth. Add to chicken. Stir in 1 T oil and sesame oil. Serves 4. Serve with rice.

Orange Sauce

1 1/2 T soy sauce
1 1/2 T water
5 T sugar
5 T vinegar

Mix well together.

Wednesday, May 6, 2009

Baked Potato Soup

Soup is always a delicious choice for a rainy day, like today. I don't know what it is but it's a comfort food during bad weather. I suggest making the potatoes like you would for mashed potatoes instead of baking them in the microwave, but either options will work. 4 baking potatoes
1/3 c butter
1/3 c flour
3 c milk
3/4 t salt
1/2 t pepper
1/4 c bacon bits
2 green onions, chopped (optional)
5 oz shredded cheddar cheese
1/2 container sour cream

Prick potatoes with a fork and cook in microwave, 5 minutes rotate 5 minutes again, repeat twice. Scoop out the flesh. Or peel potatoes chop cook in boiling water. Mash leaving it chunky. In a large saucepan over medium heat, melt butter. Stir in flour and cook about a minute. Whisk in milk, a little at a time, stirring constantly until thickened. Stir in potatoes, salt, pepper, most of the bacon bits, green onions and most of the cheese. Cook until thoroughly heated. Stir in sour cream and heat through. Serve topped with remaining bacon and cheese.

Tuesday, May 5, 2009

Glazed Salmon With Broccoli Rice

Real Simple has done it again. A salmon recipe that is easy to make and oh so delicious. I changed the recipe a little bit to fit my needs and it turned out good. I had some new potatoes still so I added it to the menu and it was a good addition. Even if you aren't a big salmon fan I'm sure one of these recipes will agree with your taste buds.

1/4 c brown sugar
2 T low-sodium soy sauce
1 c white rice
1 head broccoli (stems discarded), chopped
10 small new potatoes, halved
4 pieces skinless salmon fillets (1 1/4 lbs)
1 T olive oil
Kosher salt and black pepper to taste

Heat oven to 400. On a rimmed baking sheet place potatoes on sheet and season with 1 T olive oil and kosher salt and pepper. Roast about 20 minutes. Meanwhile, in a bowl combine sugar and soy sauce, set aside. In rice cooker cook 1 c rice to 2 c water. During last 3 minutes add broccoli. Let stand until broccoli is tender. Fluff with fork. When potatoes are done push aside and place salmon in the center. Season with salt and pepper. Spoon half glaze over salmon. Cook until salmon is opaque throughout, 8 to 10 minutes. Serve salmon with rice and the remaining glaze.

Monday, May 4, 2009

Barbequed Pork Sandwiches

I typically don't enjoy pork, but I've been trying to branch out and barbequed pulled pork sandwiches are a delicious choice. It's slathered in barbeque sauce so you don't taste the pork as much. Plus this is done in a crock pot which makes the meal even better. Pair it with a spinach salad or some fries.

2 1/2 lbs boneless pork roast
salt and pepper to taste
2 T Worcestershire sauce
2 cloves garlic (or 2 t of minced garlic)
3 c beef broth
1 c water
1 small onion, diced
2 (12 oz) bottle barbeque sauce (I use Sweet Baby Rays)

Season roast with salt and pepper. Place roast, Worcestershire sauce, garlic, beef broth, water and onion in crock pot set to LOW. Cook 3-4 hours. Scoop garlic out of the cooker and mash with fork, return mashed garlic to crock pot (if using minced garlic skip these step). Cook another 3-4 hours. Transfer roast to a large cutting board and discard liquid. Shred roast using two forks and return meat to crock pot. Stir in barbeque sauce and continue cooking on LOW for 1-3 hours. Serves 12.

*To make it for a smaller group just cut roast in half and save for a later time. I still keep the other ingredients the same.

Friday, May 1, 2009

Roasted Salmon with potatoes & asparagus

This is an amazing dish! It's incredibly simple to make but it taste amazing. The recipe originally called for mushrooms instead of asparagus but my husband doesn't like mushrooms so I substituted with asparagus.

1 lb small new potatoes (about 10), halved
bundle of asparagus
3 T olive oil
Kosher salt and black pepper
1 1/4 lb skinless salmon fillet
1 T red wine vinegar
1 T whole grain mustard (I used yellow mustard)
1 t honey
2 T chopped parsley

Heat over to 400. On a rimmed baking sheet, toss the potatoes, asparagus, 1 T of olive oil and 1/2 t each of salt and pepper. Roast, tossing once, until potatoes begin to soften, about 20 minutes. Push vegetables to the edges and place the salmon in the center. Season with 1/4 t each of salt and pepper. Roast until the salmon is opaque throughout and the potatoes are golden brown, 12-15 minutes. Meanwhile, in a bowl, whisk the vinegar, mustard, honey, parsley, the remaining 2 T of olive oil and 1/4 t each of salt and pepper. Drizzle over the salmon and vegetables before serving. Serves 4.

Hires Big H

I love a good cheeseburger every now and again and the best burger I have ever had is at Hires Big H in Salt Lake City. I don't know how they do it but it's delicious. A little fry sauce on the bun, cheese perfectly melted all around...delish! They also serve homemade rootbeer in a frosty mug, what more could you want? Not only do they have great burgers but all their sandwiches are equally delicious. It's a fun atmosphere because you can order from your car if you want to and eat in your car. Or you can walk in and enjoy a diner feel. Don't forget to get an order of cheese fries and extra fry sauce. Forget about the calories, indulge!