This recipe was really easy and tasted great! I don't like stuffing from a box so I think from now on I'll just make my own so we can both enjoy!
Ingredients:
1 onion
4 sticks celery
6 slices day-old bread
fresh thyme
butter
Vegetable stock
1 egg
Directions:
Pre-heat oven to 180 degrees C. Cube bread & place in bowl. Chop onion and celery. Melt butter over medium heat in saucepan. Add onions & celery. Saute until onions are clear. Add onions & celery to bread. Add thyme, salt, & pepper to taste. Beat egg in separate bowl & add to bread mixture. Mix well. Moisten with vegetable stock & mix. At this point, you can add spices or cheese. Let sit to soak in the liquid for a few minutes. Transfer to a baking dish and cover with foil. Bake for 30 minutes. Remove foil and bake for another 20 minutes.
Source: (somewhere online--I'll look for it & then edit this later)
Serves: 2-3 people
Prep time: 15-20 minutes before it goes into the oven
Marcos' rating: 10
Variations/Tips:
Veg Stock: I dissolved a cube of stock that called for 1 cup boiling water. Then I only used about half of that mixture for the bread to soak up.
Bread: I only used 2 hoagie rolls ("petit pains" in UK), about 7 inches long each. That's probably why it didn't make very much. When the bread soaks in the veg stock, remember that it will shrink.
Thyme: This was the first time I've cooked with fresh thyme. The packaging said to wash it before use. But then it was very difficult to scrape the little leaves off when it was wet. I ended up with a ton of leaves all over my fingers and under my nails. Next time I'll wash it and let it dry at the beginning. Then when I need to use it, it should be dry enough. I didn't use any other spices or cheese. Maybe I'll try that another day.
Next time I'll use more of each ingredient to get more finished product.
P.S. I did take a picture, but not until after we had eaten most of it. The picture didn't out well. Sorry Pam. :)
11.28.2008
11.26.2008
Easy Chicken Parmesan
Ingredients:
4 boneless chicken breasts, pounded to 1/2-inch thickness
1 egg
1/2 cup milk
Italian seasoned bread crumbs
8 slices mozzarella cheese, or more
1 jar (16 oz) spaghetti sauce
Parmesan cheese
Directions:
Mix milk & egg. Dip the chicken breasts in milk/egg mixture and then in bread crumbs. Brown on both sides until golden in skillet. Set aside in baking dish. Slice mozzarella cheese and put two slices on each chicken breast. Pour 1 jar of your favorite spaghetti sauce over all. Sprinkle with Parmesan cheese and a little more mozzarella and bake 30 minutes at 350 F or until bubbly. Serve with garlic bread and a nice green salad.
Source: the wife of our former Bishop
Serves: 4
Prep time: 15-20 minutes, maybe a little more
Marcos' rating: 8
Variations: You can make your own Italian bread crumbs by adding Italian seasoning to regular bread crumbs.
4 boneless chicken breasts, pounded to 1/2-inch thickness
1 egg
1/2 cup milk
Italian seasoned bread crumbs
8 slices mozzarella cheese, or more
1 jar (16 oz) spaghetti sauce
Parmesan cheese
Directions:
Mix milk & egg. Dip the chicken breasts in milk/egg mixture and then in bread crumbs. Brown on both sides until golden in skillet. Set aside in baking dish. Slice mozzarella cheese and put two slices on each chicken breast. Pour 1 jar of your favorite spaghetti sauce over all. Sprinkle with Parmesan cheese and a little more mozzarella and bake 30 minutes at 350 F or until bubbly. Serve with garlic bread and a nice green salad.
Source: the wife of our former Bishop
Serves: 4
Prep time: 15-20 minutes, maybe a little more
Marcos' rating: 8
Variations: You can make your own Italian bread crumbs by adding Italian seasoning to regular bread crumbs.
Chicken Salad Sandwiches
Ingredients:
1/4 cup mayo
2 oz (1/4 brick) cream cheese
1/2 cup chopped celery
thinly chopped onion to taste
1/4 tsp salt & pepper
cooked, chopped chicken, to taste
halved grapes
cashews
Directions:
Soften cream cheese. Combine with mayo. Mix in salt & pepper. Add celery and onion. Add chicken. Don't add grapes or cashews until right before serving. Serve in pitas or croissants.
Source: My sister Erin
Serves: It depends on how much salad you put in each sandwich, but it makes enough to feed Marcos and me for one dinner or two lunches.
Prep time: 5 minutes after cooking chicken & doing all the chopping
Marcos' rating: 7
Variations: I leave out the grapes because Marcos doesn't like fruit in his food. I also leave out cashews because they are expensive. Instead, I add craisins and pine nuts to mine but not Marcos'.
1/4 cup mayo
2 oz (1/4 brick) cream cheese
1/2 cup chopped celery
thinly chopped onion to taste
1/4 tsp salt & pepper
cooked, chopped chicken, to taste
halved grapes
cashews
Directions:
Soften cream cheese. Combine with mayo. Mix in salt & pepper. Add celery and onion. Add chicken. Don't add grapes or cashews until right before serving. Serve in pitas or croissants.
Source: My sister Erin
Serves: It depends on how much salad you put in each sandwich, but it makes enough to feed Marcos and me for one dinner or two lunches.
Prep time: 5 minutes after cooking chicken & doing all the chopping
Marcos' rating: 7
Variations: I leave out the grapes because Marcos doesn't like fruit in his food. I also leave out cashews because they are expensive. Instead, I add craisins and pine nuts to mine but not Marcos'.
Mormon Popcorn
Ingredients:
1/4 cup margarine
1/4 cup sugar
1/2 tsp vanilla
1 bag microwaveable popcorn
Directions:
Microwave popcorn. In a small saucepan, combine and melt the remaining ingredients. Empty popcorn into metal dish. Pour sauce over popcorn and mix quickly to cover all of the kernels. Enjoy!
Source: It's one of those recipes that I've had forever. I remember making this when I was 12. Something in my memory tells me that I got this from a friend or a neighbor or my mom's friend.
Serves: 1-5 people (depending on how much popcorn they like)
Prep time: 5 minutes most
Marcos' rating: 7 (he loves sweet popcorn, but this was too sweet for him)
1/4 cup margarine
1/4 cup sugar
1/2 tsp vanilla
1 bag microwaveable popcorn
Directions:
Microwave popcorn. In a small saucepan, combine and melt the remaining ingredients. Empty popcorn into metal dish. Pour sauce over popcorn and mix quickly to cover all of the kernels. Enjoy!
Source: It's one of those recipes that I've had forever. I remember making this when I was 12. Something in my memory tells me that I got this from a friend or a neighbor or my mom's friend.
Serves: 1-5 people (depending on how much popcorn they like)
Prep time: 5 minutes most
Marcos' rating: 7 (he loves sweet popcorn, but this was too sweet for him)
Chicken and broccoli stir-fry with spaghetti
Ingredients:
150g spaghetti
2 tsp sunflower oil
4 boneless chicken thighs, cut into strips
300g broccoli, cut into florets
2 Tbsp soy sauce
4 Tbsp sweet chili sauce
200g beansprouts
2 mild red chilies, deseeded and finely chopped
4 spring onions, thinly sliced
1 Tbsp sesame seeds, toasted
Directions:
Cook spaghetti in boiling water according to packet instructions. Heat oil in a wok and stir-fry chicken for 2 minutes, then add broccoli and stir-fry for a further 2 minutes. Mix together soy sauce and sweet chili sauces with 2 Tbsp water. Add to the pan and, once bubbling, add the beansprouts. Cook for 1-2 minutes until beansprouts look translucent. Drain spaghetti and add to the pan with the chilies, spring onions and sesame seeds. Stir together and serve.
Source: (some random magazine that I bought for a friend, and then photo copied this recipe before giving it to her--and now I can't remember what it was called) Sorry.
Serves: 4
Prep time: 20 minutes
Marcos' rating: 9-10
Variations:
Substitutions: vegetable oil for sunflower oil
Things I left out: sweet chili sauce, beansprouts, red chilies, and sesame seeds
Instead, I added lots of soy sauce and some other seasonings (like Season All). I didn't use that much pasta, and broke it in half before cooking.
You could also add other vegetables, like those baby corns or thin/shredded carrots.
150g spaghetti
2 tsp sunflower oil
4 boneless chicken thighs, cut into strips
300g broccoli, cut into florets
2 Tbsp soy sauce
4 Tbsp sweet chili sauce
200g beansprouts
2 mild red chilies, deseeded and finely chopped
4 spring onions, thinly sliced
1 Tbsp sesame seeds, toasted
Directions:
Cook spaghetti in boiling water according to packet instructions. Heat oil in a wok and stir-fry chicken for 2 minutes, then add broccoli and stir-fry for a further 2 minutes. Mix together soy sauce and sweet chili sauces with 2 Tbsp water. Add to the pan and, once bubbling, add the beansprouts. Cook for 1-2 minutes until beansprouts look translucent. Drain spaghetti and add to the pan with the chilies, spring onions and sesame seeds. Stir together and serve.
Source: (some random magazine that I bought for a friend, and then photo copied this recipe before giving it to her--and now I can't remember what it was called) Sorry.
Serves: 4
Prep time: 20 minutes
Marcos' rating: 9-10
Variations:
Substitutions: vegetable oil for sunflower oil
Things I left out: sweet chili sauce, beansprouts, red chilies, and sesame seeds
Instead, I added lots of soy sauce and some other seasonings (like Season All). I didn't use that much pasta, and broke it in half before cooking.
You could also add other vegetables, like those baby corns or thin/shredded carrots.
Spicy Chickpea Stew
Ingredients:
1 onion, peeled & chopped
1 Tbsp sunflower oil
1/2 tsp chili powder
2 cloves garlic, peeled & crushed
15 oz canned chickpeas
5.5 oz canned sweetcorn, drained
14 oz canned plum tomatoes
1 Tbsp fresh coriander, chopped
Directions:
Fry onion in oil for 10 minutes over a low heat to soften. Add chili and garlic and fry for a further minute. Add chickpeas with their liquid, sweetcorn, and tomatoes with a wooden spoon and allow to simmer for 20 minutes until reduced and flavors have mingled. Sprinkle with freshly chopped coriander. Serve with plain rice.
Source: Somerfield Magazine, November 2008
Serves: 2
Prep time: 40 minutes
Marcos rating: I think he thought it was about a 5 or 6
My variations: Well, I changed this recipe a bit when I made it. We don't have any chili powder and I wasn't about to buy some just to use 1/2 a tsp. So I used a half packet of taco seasoning. I also did not use any coriander. I also decided that this was not going to be enough to feed us, so I added cooked & chopped chicken to the pot and stirred in Mexican rice before serving. Oh, and I used vegetable oil instead of sunflower oil.
1 onion, peeled & chopped
1 Tbsp sunflower oil
1/2 tsp chili powder
2 cloves garlic, peeled & crushed
15 oz canned chickpeas
5.5 oz canned sweetcorn, drained
14 oz canned plum tomatoes
1 Tbsp fresh coriander, chopped
Directions:
Fry onion in oil for 10 minutes over a low heat to soften. Add chili and garlic and fry for a further minute. Add chickpeas with their liquid, sweetcorn, and tomatoes with a wooden spoon and allow to simmer for 20 minutes until reduced and flavors have mingled. Sprinkle with freshly chopped coriander. Serve with plain rice.
Source: Somerfield Magazine, November 2008
Serves: 2
Prep time: 40 minutes
Marcos rating: I think he thought it was about a 5 or 6
My variations: Well, I changed this recipe a bit when I made it. We don't have any chili powder and I wasn't about to buy some just to use 1/2 a tsp. So I used a half packet of taco seasoning. I also did not use any coriander. I also decided that this was not going to be enough to feed us, so I added cooked & chopped chicken to the pot and stirred in Mexican rice before serving. Oh, and I used vegetable oil instead of sunflower oil.
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