Just wanted to wish all my readers a wonderfully happy holiday season. I’ll be on hiatus until January. Hope you have a Happy New Year! Until 2010… happy cooking!
Dec 29 2009
Happy Holidays!
Dec 24 2009
Recipe of the Week: Chicken Broccoli Alfredo
Chicken Broccoli Alfredo is a thrown together meal recipe using a simple white sauce recipe with chicken and broccoli… yummo!
One night I had a hankering for Alfredo sauce (yumm… Parmesan), and I had chicken and broccoli on hand, so I decided to put them together in one quick dish. A few other ingredients and a new classic was born!
| Chicken Broccoli Alfredo | |
| Ingredients: | |
| 2 boneless chicken breasts, cubed
1/2 bag broccoli crowns 1/2# baby bella mushrooms, quartered 2 to 4 T. Wondra flour 1 to 2 cups skim milk 2 T. butter |
2 cloves garlic, minced
1 cup Parmesan cheese Handful of fresh basil, chopped 1 T. dried oregano Salt/pepper to taste 2 cups cooked white rice |
| Directions:
Start the white sauce in a small pot, making 1 to 2 cups, as desired (we like our meals moist, so I use the max). Follow the directions on the Wondra can, mixing the flour into the milk and butter combination, seasoning as desired. When sauce is thickened, add 3/4 cup Parmesan cheese. Meanwhile, brown the garlic in a little olive oil in a large frying pan. Add the mushrooms and then the chicken chunks and pan broil until both are browned and cooked well. Season them with salt/pepper as needed and the chopped basil and oregano. While the chicken and veggies are cooking, steam the broccoli in a separate pot. Add it into the frying pan with the white sauce. Mix all together and serve over cooked white rice. Sprinkle the top with the rest of the Parmesan and add a few sprigs of fresh basil. |
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For variations on this recipe, see this page. You can also find more great chicken recipes or enter our monthly recipe contest with one of your own special recipes. Enjoy!
Dec 10 2009
Recipe of the Week: Kielbasa Sweet Potato Hash
I love the taste of kielbasa sausage and since it’s already cooked, it is so easy to incorporate into a fast meal you can have on the table in minutes. Growing up, my mom used to make a dish called spam and potatoes when we would go camping. This is kind of a take off on that favorite childhood memory.
Here is the recipe:
| Kielbasa Sweet Potato Hash | |
| Ingredients: | |
| 1 package of kielbasa
1 large sweet potato, peeled & cubed 1 green pepper, seeded & chopped 1 small onion, chopped |
2 T. olive oil
1 tsp cumin 1 tsp coriander Salt/pepper to taste |
| Directions:
Heat the olive oil in a large frying pan and pan broil the kielbasa and all of the vegetables until nicely softened, browned and caramelized. Season while cooking to taste. |
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For variations on this recipe, see this page. You can also find more great sausage recipes or enter our monthly recipe contest with one of your own special recipes.
Hope you enjoy this!
Dec 03 2009
Recipe of the Week: Turkey & Wild Rice Vegetable Soup
This recipe came in through my monthly recipe contest submission page. It’s a delicious way to use some of that leftover turkey from your Thanksgiving or other holiday meals. I tried it and it’s great! Hope you enjoy it…
| Turkey Vegetable Soup | |
| Ingredients: | |
| 1 bag creamy wild rice soup mix 1 cup leftover turkey, shredded or cut in small chunks 1 cup broccoli, chopped 6 to 8 baby portabella mushrooms, sliced 1 stalk celery, chopped |
1 onion, chopped 2 cloves garlic, minced 8 cups chicken or turkey broth |
| Directions: Get the soup going, according to package directions. Add the veggies as you get them chopped (no need to cook them first). Cook for around 20 minutes till rice is cooked and veggies are tender. Yumm! |
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For variations on this recipe, see this page. You can also find more great turkey recipes or enter our monthly recipe contest with one of your own special recipes.
Nov 29 2009
Recipe of the Week: Mexican Rice Casserole
Our Mexican Rice Casserole is another thrown together meal, crafted on the fly from stuff I had sitting around the house, including ground turkey.
Mexican Rice Casserole
Even though I love to cook, I hate to shop, so I frequently find my cupboards and fridge getting a bit bare around the time I need to force myself to head to the grocery store for my monthly trip. One time, I came up with the Mexican Rice concept using the only kind of meat I had left in the house (ground turkey), some old prepared rice side dish packets (Southwestern Style and Mexican) I’d bought for lunch and never used and a few of my usual staples that I almost always have on hand, no matter how overdue grocery shopping is.
My hubby, mom and I were pretty pleased with the results!
I hope you like it too…
| Mexican Rice Casserole | |
| Ingredients: | |
| 2 packets of prepared rice side dishes 1 pound ground turkey 1 cup corn 1 can diced tomatoes 1 cup sour cream |
Seasonings as desired 1/2 cup crushed nacho chips 1 cup shredded taco cheese 1 small can sliced olives |
| Directions: Cook the rice according to the directions on the packet. Brown the turkey in a little olive oil, adding taco seasoning or a mixture of chili powder, cumin and coriander, along with salt and pepper, as desired. When the meat is cooked, add the corn and tomatoes and cook till heated through (about 5 to 10 minutes). When the rice is done, mix it, the meat mixture, the sour cream and the olives in a 2-quart casserole. Top with the shredded cheese, and then nacho chips. Bake for about 20 to 30 minutes at 375 degrees, till the cheese is melted and the casserole is hot and bubbling. |
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Serve the casserole with a green salad and/or cornbread or corn muffins. Yumm! For variations on this recipe, see this page. You can also find lots more great ground turkey recipes or ethnic recipes too.
Enjoy!
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