Saturday, February 16, 2013

Chicken with Rosemary and Lemon

Chicken with Rosemary and Lemon

3-4 chicken breasts
Salt and pepper
1/3 c. butter
1 clove garlic, crushed
½ tsp. salt
1/3 c. lemon juice
¼ c. olive oil
1 small onion, finely chopped
1/8 tsp. pepper
½ tsp crushed rosemary

Sprinkle chicken with salt and pepper.  In a large, heavy skillet, heat the butter.  Add the chicken and brown on all sides for about 20 minutes.
In a small bowl combine the garlic, salt, lemon juice, olive oil, pepper, onion, and rosemary.  Pour over the chicken pieces.  Cover the skillet tightly and simmer gently over low heat until the chicken is very tender, about 40 minutes.  Spoon sauce over chicken when served.

Serve with hash browns and green beans.

Camp Out Bean Soup

Camp Out Bean Soup

1 lb. hamburger or ground turkey
½ c. green pepper, chopped
½ c. onion, chopped
1 can tomato soup
1 can garbanzo beans, drained
1 can kidney beans, drained
1 can black beans, drained
1 soup can water
1 tsp. Worcestershire sauce

Brown hamburger; add onions and peppers.  Stir in other ingredients and bring to a boil.  Reduce heat to low and simmer for 10 minutes.

Sweet and Sour Chicken

Sweet and Sour Chicken

6 chicken breasts, cut into ½ inch cubes
4 carrots, peeled and sliced diagonally
½ large onion, cut into thin petals
½ green pepper, cut into thin strips
10 oz. can pineapple tidbits
White rice

1 c. pineapple juice
½ c. vinegar
¾ c. sugar
4 Tbsp. cornstarch
3/8 c. soy sauce

Mix sauce ingredients in a 1 quart pot.  Bring to a boil, stirring constantly.  Boil 1 minute, then remove from heat and set aside. 
In a large deep skillet or wok, stir fry carrots in a little bit of olive oil for about 5 minutes, add onion and peppers and continue stir frying until tender.  Set aside on a plate.  In the same skillet, add a little more olive oil and thoroughly cook chicken.  Mix in sauce, vegetables, and pineapple.  Heat thoroughly.  Serve on a bed of white rice.

Sausage and Black Bean Quinoa

Sausage and Black Bean Quinoa
1 tsp. olive oil
1 onion, chopped
½ pkg. Reduced fat pork sausage (Don’t use all of it!  Save some for breakfast or something)
3 cloves garlic, peeled and crushed
¾ c. uncooked quinoa
1 can chicken broth
1 tsp. cumin
¼ tsp. cayenne pepper (or less)
Salt and pepper to taste
1 c. frozen corn (save the rest for another recipe)
2 cans black beans, rinsed and drained

Heat the oil in a medium saucepan over medium heat.  Stir in the onion and garlic and sauté for a few minutes.  Add sausage until cooked through and the onion has begun to brown and caramelize.
Mix quinoa into saucepan and cover with broth.  Season with cumin, cayenne pepper, salt amd pepper.  Bring the mixture to a boil.  Cover, reduce heat, and simmer 20 minutes. 
Stir frozen corn into the saucepan, and continue to simmer about 5 minutes until heated through.  Mix in black beans and serve.

Serve with a salad on the side.

Ham Casserole

Mother's Ham Casserole

One of my mother's favorite dishes, this recipe always brings back fond memories of her when I prepare it. It's a terrific use of leftover ham from a holiday dinner. Our five grandchildren are my favorite interest outside the kitchen!
4-6 ServingsPrep: 35 min. Bake: 25 min.
  • 2 cups cubed peeled potatoes
  • 1 large carrot, sliced
  • 2 celery ribs, chopped
  • 3 cups water
  • 2 cups cubed fully cooked ham (Use what was left from the Pea Soup recipe)
  • 2 tablespoons chopped green pepper
  • 2 teaspoons finely chopped onion
  • 7 tablespoons butter, divided
  • 3 tablespoons all-purpose flour
  • 1-1/2 cups milk
  • 3/4 teaspoon salt
  • 1/8 teaspoon pepper
  • 1 cup (4 ounces) shredded cheddar cheese
  • 1/2 cup soft bread crumbs
  • In a saucepan, bring the potatoes, carrot, celery and water to a
  • boil. Reduce heat; cover and cook about 15 minutes or until tender.
  • Drain.
  • In a large skillet, saute the ham, green pepper and onion in 3
  • tablespoons butter until tender. Add to the potato mixture. Transfer
  • to a greased 1-1/2-qt. baking dish.
  • In a large saucepan, melt the remaining butter; stir in flour until
  • smooth. Gradually add the milk, salt and pepper. Bring to a boil;
  • cook and stir for 2 minutes or until thickened. Reduce heat; add
  • cheese and stir until melted.
  • Pour over the ham mixture. Sprinkle with bread crumbs. Bake,
  • uncovered, at 375° for 25-30 minutes or until heated through. Bottom of Form