This is one of my favorite dishes from my mission. It is a Peruvian dish. And every time Marcos and I go to a Peruvian restaurant, we have to order this!
Ingredients:
1 lb. tenderloin or chicken, cut into small pieces (2x1/2" wide strips)
2 sliced onions
2 tomatoes, peeled & cut
4 cloves garlic, chopped
Parsley, chopped
1 red or green sweet pepper, cut in strips
salt & pepper
Hot, cooked french fries
Directions:
Brown mean in oil. Add onions, tomatoes, pepper, and parsley. Cook until meat is tender. Just before serving, toss in the french fries. Serve, usually over rice. (Note: add a little liquid when cooking if it seems dry; this recipe should come out slightly juicy.)
Prep Time: a good 30 mins due to all the chopping (and peeling that tomato--which I hate doing) and then you're cooking for about 30 mins as well
Source: www.cook.com
Variations: So next time I'll definitely do both red and green pepper (instead of just one). And I'll make sure I cut that chicken into smaller strips. Marcos ended up putting his rice in the skillet with his food, but I didn't like it that way. Oh, and I won't drain the fat after cooking the chicken (which wasn't in the recipe, but for some reason I drained it and then it was really dry.)
Marcos Rating: 6 (but he LOVES the real stuff so we're going to keep looking for a better recipe for this dish!)
Showing posts with label main dish. Show all posts
Showing posts with label main dish. Show all posts
11.27.2009
10.11.2009
Potato Ham Omelet Pie
I made this on General Conference Sunday.
Ingredients:
1 package (17 1/4 oz) frozen puff pastry, thawed
3 cups thinly sliced peeled red potatoes
1 cup thinly sliced onion
1/4 tsp salt
1/4 tsp pepper
1/4 cup butter, cubed
Omelets:
6 eggs
1/4 cup minced fresh parsley (I used dried)
2 Tbsp water
Dash salt
Dash pepper
2 Tbsp butter, divided
Filling:
2 cups (8 oz) shredded cheddar cheese, divided
1 1/2 cup cubed fully cooked ham (or about 10 slices lunch meat)
1 egg, lightly beaten
1 Tbsp water
Directions:
Prep Time: Okay, this one takes awhile. A long while if you have to cook the potatoes in increments, like I did. But it's so good that by the time you're eating it, you've forgotten how long it took. (It took about an hour and a half.)
Source: Taste of Home, Fall 2009
Variations: I didn't put ham because Marcos doesn't like it. Instead, I just layered on the turkey lunch meat we had.
Marcos' Rating: 9
Ingredients:
1 package (17 1/4 oz) frozen puff pastry, thawed
3 cups thinly sliced peeled red potatoes
1 cup thinly sliced onion
1/4 tsp salt
1/4 tsp pepper
1/4 cup butter, cubed
Omelets:
6 eggs
1/4 cup minced fresh parsley (I used dried)
2 Tbsp water
Dash salt
Dash pepper
2 Tbsp butter, divided
Filling:
2 cups (8 oz) shredded cheddar cheese, divided
1 1/2 cup cubed fully cooked ham (or about 10 slices lunch meat)
1 egg, lightly beaten
1 Tbsp water
Directions:
- On a lightly floured surface, roll each puff pastry sheet into a 12-in square. Place one square in a 10-in quiche dish; set dish and remaining pastry aside.
- In a large skillet, combine the potatoes, onion, salt and pepper in butter; cover and cook for 10-12 mins or until potatoes are tender and golden brown; stirring occasionally. (I had to do a little bit at a time instead of all the potatoes at once.) Set aside.
- In a large bowl, beat the eggs, parsley, water, salt and pepper. In a 10-in skillet, melt 1 Tbsp butter; add half of the egg mixture. Cook over medium heat. As eggs set, lift edges, letting uncooked portion flow underneath. Continue cooking until set. (We just flipped it over to cook it thoroughly.) Slide omelet onto a baking sheet. Repeat with remaining butter and egg mixture to make a second omelet.
- Sprinkle 1 cup cheese over prepared pastry in pan. Top with one omelet and half of the potato mixture. Layer with ham (meat) and the remaining potato mixture, cheese, omelet, and puff pastry. Trim pastry to fit dish; seal and flute edges. In a small bowl, combine egg and water; brush over pastry.
- Bake at 375 degree F for 30-35 mins or until golden brown. Let stand for 10 mins. Cut into serving wedges.
Prep Time: Okay, this one takes awhile. A long while if you have to cook the potatoes in increments, like I did. But it's so good that by the time you're eating it, you've forgotten how long it took. (It took about an hour and a half.)
Source: Taste of Home, Fall 2009
Variations: I didn't put ham because Marcos doesn't like it. Instead, I just layered on the turkey lunch meat we had.
Marcos' Rating: 9
9.13.2009
Cafe Rio Salads
Ingredients:
Tortillas (large, burrito size)
Crispy tortilla strips (like those skinny chips)
Guacamole
Sour Cream
Pico de Gallo
Tomatillo Dressing
Lettuce (I use Romaine, then shred it into strips)
Shredded cheese (Cheddar or Fiesta mix work well)
Chicken
Lime Rice
Corn Salsa
Directions:
Make above dishes as explained in previous posts (click on links above).
In a shallow, round, tin pan (like a pie crust pan, but with vertical sides instead of slanted), lay your warm tortilla. Then add shredded cheese (or add before warming up tortilla so the cheese will be melted). Then add rice, chicken, corn salsa, and lettuce. Then add remaining ingredients as desired. Dressing should be last.
Prep Time: Okay, honestly, it took me about 3 hours to make all this stuff on the same day. But it's so good and the left-overs can last for a long time. The other idea is to have a dinner party & then assign each person/couple one of the big dishes.
Source: My sister Erin
Variations: We turned this into burritos last week because I forgot to buy lettuce. The crispy tortilla strips aren't necessary, but they sure make it taste like the original salad.
Marcos' Rating: 9
Tortillas (large, burrito size)
Crispy tortilla strips (like those skinny chips)
Guacamole
Sour Cream
Pico de Gallo
Tomatillo Dressing
Lettuce (I use Romaine, then shred it into strips)
Shredded cheese (Cheddar or Fiesta mix work well)
Chicken
Lime Rice
Corn Salsa
Directions:
Make above dishes as explained in previous posts (click on links above).
In a shallow, round, tin pan (like a pie crust pan, but with vertical sides instead of slanted), lay your warm tortilla. Then add shredded cheese (or add before warming up tortilla so the cheese will be melted). Then add rice, chicken, corn salsa, and lettuce. Then add remaining ingredients as desired. Dressing should be last.
Prep Time: Okay, honestly, it took me about 3 hours to make all this stuff on the same day. But it's so good and the left-overs can last for a long time. The other idea is to have a dinner party & then assign each person/couple one of the big dishes.
Source: My sister Erin
Variations: We turned this into burritos last week because I forgot to buy lettuce. The crispy tortilla strips aren't necessary, but they sure make it taste like the original salad.
Marcos' Rating: 9
Cafe Rio Salad Chicken
Ingredients:
5 lbs boneless chicken
1 small Zesty Italian Dressing
1 Tbsp chili powder
1 Tbsp cumin
3 cloves garlic
Directions:
Add all to crockpot. Cook on low, 5-7 hrs. Shred & let sit in juices until serving.
Prep Time: 2 minutes tops
Source: My sister Erin
Variations: I use frozen chicken so there's quite a bit of juice. And I never put in 5 lbs. I usually put in about 2-3 lbs worth but I still use the same measurements for the rest of the ingredients.
Marcos' Rating: 8 when by itself, 8.5-9 in the salad
5 lbs boneless chicken
1 small Zesty Italian Dressing
1 Tbsp chili powder
1 Tbsp cumin
3 cloves garlic
Directions:
Add all to crockpot. Cook on low, 5-7 hrs. Shred & let sit in juices until serving.
Prep Time: 2 minutes tops
Source: My sister Erin
Variations: I use frozen chicken so there's quite a bit of juice. And I never put in 5 lbs. I usually put in about 2-3 lbs worth but I still use the same measurements for the rest of the ingredients.
Marcos' Rating: 8 when by itself, 8.5-9 in the salad
4.08.2009
Penne Rustica
Ingredients:
2 Zucchini, sliced into thick pieces
3 Italian sausage logs, chopped into small-ish pieces
1 green pepper, chopped (optional)
1/2 cup cooked corn
1/4-1/2 jar (26 oz) spaghetti sauce
3/4 box (16 oz) penne (cooked)
1 can (8 oz) tomato sauce
1/4-1/2 can Italian diced tomatoes
1/2 a red pepper, chopped & roasted
Basil
Garlic Powder
Salt & Pepper
Italian Seasoning
Directions:
Cook penne & corn first, and separately. Roast (we do it in a pan on the stove) pepper.
In a wok or large skillet, cook/brown the sausage (you may need to add some oil). When it is almost done, add the zucchini and green pepper. Make sure the sausage is done before adding anything else.
Add everything else except the penne.
Cook thoroughly.
When the veggies are soft, add the cooked penne.
Stir & let simmer for a few minutes.
Serve & enjoy!
Marcos ate it with bread and sprinkled Parmesan cheese on top.
Prep time: 10 mins for chopping, 5 mins to roast red pepper, (pasta can cook while you're prepping the veggies), 15 mins for sausage to cook, and about another 10-15 mins to cook everything. So I think that's about 45 mins in total.
Source: Marcos made up this recipe
Variations:
All amounts of all the ingredients are really just up to you. Put in as much or as little as you want. If I cooked it, I probably would have added more tomatoes. But Marcos isn't a big fan of them cooked so he didn't put too much in.
You can also leave the sausage out and make it a vegetarian meal. But the sausage really added flavor to the dish.
Marcos' Rating: 7 or 8 (My rating: 8-9) It was delicious!
2 Zucchini, sliced into thick pieces
3 Italian sausage logs, chopped into small-ish pieces
1 green pepper, chopped (optional)
1/2 cup cooked corn
1/4-1/2 jar (26 oz) spaghetti sauce
3/4 box (16 oz) penne (cooked)
1 can (8 oz) tomato sauce
1/4-1/2 can Italian diced tomatoes
1/2 a red pepper, chopped & roasted
Basil
Garlic Powder
Salt & Pepper
Italian Seasoning
Directions:
Cook penne & corn first, and separately. Roast (we do it in a pan on the stove) pepper.
In a wok or large skillet, cook/brown the sausage (you may need to add some oil). When it is almost done, add the zucchini and green pepper. Make sure the sausage is done before adding anything else.
Add everything else except the penne.
Cook thoroughly.
When the veggies are soft, add the cooked penne.
Stir & let simmer for a few minutes.
Serve & enjoy!
Marcos ate it with bread and sprinkled Parmesan cheese on top.
Prep time: 10 mins for chopping, 5 mins to roast red pepper, (pasta can cook while you're prepping the veggies), 15 mins for sausage to cook, and about another 10-15 mins to cook everything. So I think that's about 45 mins in total.
Source: Marcos made up this recipe
Variations:
All amounts of all the ingredients are really just up to you. Put in as much or as little as you want. If I cooked it, I probably would have added more tomatoes. But Marcos isn't a big fan of them cooked so he didn't put too much in.
You can also leave the sausage out and make it a vegetarian meal. But the sausage really added flavor to the dish.
Marcos' Rating: 7 or 8 (My rating: 8-9) It was delicious!
2.19.2009
Cheesy Garden Veggie Quesadilla Triangles
Ingredients:
6 Black Bean Burgers (vegetarian), thawed
1 red bell pepper, diced
1 yellow bell pepper, diced
1 green bell pepper, diced
1 cup shredded pepper jack cheese
1/2 cup shredded cheddar cheese
1/2 cup monterey jack cheese
1 cup roasted tomato salsa
16 10-inch flour tortillas
melted butter
Directions:
Preheat oven to 350 degrees F.
Cut thawed burgers into 1/4 inch dice.
In a large mixing bowl, combine burger, peppers, cheeses, and salsa. Mix thoroughly and set aside.
Cut each tortilla into a 7-inch triangle.
Place 2 Tbsp of filling in the center of each triangle; fold each corner into the center, overlapping one another.
Brush quesadillas with melted butter and cook in a nonstick pan over medium heat until browned, about 1 minute per side. (This helps to seal the tortilla closed.) Place in the oven for 5 minutes, or until heated through.
Prep Time: At least a half hour
Source: In The Kitchen The Costco Way, 2008, pg 17.
Variations:
I used regular, mild salsa instead of roasted tomato salsa.
I also didn't cut the tortillas, we just folded them up like a burrito or folded them in half like a regular quesadilla.
I also cooked some ground beef to add to the quesadillas because I wasn't sure if Marcos would like the veggie burgers.
I cut up some spring onions to add & also some left-over shredded mozzarella cheese.
And finally, I'm cheap, so instead of buying 3 bags of cheese, I bought a bag of shredded Fiesta Blend cheese (Monterey Jack, Cheddar, Queso Quesadilla and Asadero Cheese) and it was yummy!!
Marcos’ rating: 15 (out of 10, haha) I guess you can see that we really liked this recipe!
**There is also a Cilantro lime sour cream dipping sauce to go with this, but we just used Roasted Red Pepper Hummus.
6 Black Bean Burgers (vegetarian), thawed
1 red bell pepper, diced
1 yellow bell pepper, diced
1 green bell pepper, diced
1 cup shredded pepper jack cheese
1/2 cup shredded cheddar cheese
1/2 cup monterey jack cheese
1 cup roasted tomato salsa
16 10-inch flour tortillas
melted butter
Directions:
Preheat oven to 350 degrees F.
Cut thawed burgers into 1/4 inch dice.
In a large mixing bowl, combine burger, peppers, cheeses, and salsa. Mix thoroughly and set aside.
Cut each tortilla into a 7-inch triangle.
Place 2 Tbsp of filling in the center of each triangle; fold each corner into the center, overlapping one another.
Brush quesadillas with melted butter and cook in a nonstick pan over medium heat until browned, about 1 minute per side. (This helps to seal the tortilla closed.) Place in the oven for 5 minutes, or until heated through.
Prep Time: At least a half hour
Source: In The Kitchen The Costco Way, 2008, pg 17.
Variations:
I used regular, mild salsa instead of roasted tomato salsa.
I also didn't cut the tortillas, we just folded them up like a burrito or folded them in half like a regular quesadilla.
I also cooked some ground beef to add to the quesadillas because I wasn't sure if Marcos would like the veggie burgers.
I cut up some spring onions to add & also some left-over shredded mozzarella cheese.
And finally, I'm cheap, so instead of buying 3 bags of cheese, I bought a bag of shredded Fiesta Blend cheese (Monterey Jack, Cheddar, Queso Quesadilla and Asadero Cheese) and it was yummy!!
Marcos’ rating: 15 (out of 10, haha) I guess you can see that we really liked this recipe!
**There is also a Cilantro lime sour cream dipping sauce to go with this, but we just used Roasted Red Pepper Hummus.
Stuffed Turkey Burgers
Ingredients:
1 1/4 lbs ground turkey
1/2 cup chopped roasted red peppers (drained & rinsed if from a jar)
1/2 cup (2 ounces) shredded mozzarella cheese
1/4 tsp. salt
ground pepper
whole-wheat hamburger buns
Directions:
Preheat broiler or prepare grill.
Divide turkey into 4 equal sized rounds. Make 2 equal sized patties out of each round, for 8 patties total.
Sprinkle one side of 4 of the patties with 2 Tbsp each of roasted peppers & cheese. Top with remaining patties, working the turkey around the edges to seal the burgers closed.
Sprinkle patties with salt & pepper. Grill or broil until cooked through, about 5 minutes per side. Serve on the buns. Makes 4 servings.
Prep Time: 10 minutes + time to grill peppers if needed
Source: In The Kitchen The Costco Way, 2008, pg 110
Variations: I couldn't find any roasted peppers in a jar so I just cut up a pepper & grilled it on the stove.
Marcos’ rating: 20!
1 1/4 lbs ground turkey
1/2 cup chopped roasted red peppers (drained & rinsed if from a jar)
1/2 cup (2 ounces) shredded mozzarella cheese
1/4 tsp. salt
ground pepper
whole-wheat hamburger buns
Directions:
Preheat broiler or prepare grill.
Divide turkey into 4 equal sized rounds. Make 2 equal sized patties out of each round, for 8 patties total.
Sprinkle one side of 4 of the patties with 2 Tbsp each of roasted peppers & cheese. Top with remaining patties, working the turkey around the edges to seal the burgers closed.
Sprinkle patties with salt & pepper. Grill or broil until cooked through, about 5 minutes per side. Serve on the buns. Makes 4 servings.
Prep Time: 10 minutes + time to grill peppers if needed
Source: In The Kitchen The Costco Way, 2008, pg 110
Variations: I couldn't find any roasted peppers in a jar so I just cut up a pepper & grilled it on the stove.
Marcos’ rating: 20!
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'.
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.
10.28.2008
Tortelloni in Vegetable & Herb Broth
Ingredients:
1 red pepper
2 tomatoes
1 courgette (zucchini)
1 carrot
3.5 oz mushrooms
1 tsp olive oil
1 vegetable stock cube
1 packet spinach & ricotta tortelloni
1 Tbsp coriander
Directions:
Core, deseed, and cube red pepper.
Skin, halve, deseed, and cube tomatoes.
Cut courgette and carrot into thin strips.
Slice mushrooms.
Heat oil in a large pan and fry the vegetables for a few minutes.
Crumble the stock cube into 1pt boiling water and add to the vegetables.
Simmer for 15 minutes.
Add the tortelloni and cook for 7 minutes.
Serve in bowls, sprinkled with coriander.
Source: Somerfield Magazine, November 2008
Serves: 4 (but it actually only served the 2 of us tonight)
Prep Time: The recipe says it will only take 30 minutes. It took me longer because skinning tomatoes is NOT easy.
Marcos' Rating: 8
My Variations:
P.S. We call it "tortellini" in the states.
1 red pepper
2 tomatoes
1 courgette (zucchini)
1 carrot
3.5 oz mushrooms
1 tsp olive oil
1 vegetable stock cube
1 packet spinach & ricotta tortelloni
1 Tbsp coriander
Directions:
Core, deseed, and cube red pepper.
Skin, halve, deseed, and cube tomatoes.
Cut courgette and carrot into thin strips.
Slice mushrooms.
Heat oil in a large pan and fry the vegetables for a few minutes.
Crumble the stock cube into 1pt boiling water and add to the vegetables.
Simmer for 15 minutes.
Add the tortelloni and cook for 7 minutes.
Serve in bowls, sprinkled with coriander.
Source: Somerfield Magazine, November 2008
Serves: 4 (but it actually only served the 2 of us tonight)
Prep Time: The recipe says it will only take 30 minutes. It took me longer because skinning tomatoes is NOT easy.
Marcos' Rating: 8
My Variations:
- So I didn't use vegetable stock because I didn't have it. Instead, I used chicken stock and it tasted great!
- I also didn't add mushrooms because I don't like them.
- My courgette was probably sliced a little too thin, so the slices ended up being a little mushy. But it still tasted great!
- And I didn't want to buy coriander just for this so instead I added basil and rosemary to the veggies and broth while simmering.
- A lot of water evaporated before I added the pasta so I added about a cup of water. After serving, Marcos added salt & pepper to taste.
P.S. We call it "tortellini" in the states.
9.07.2008
Chorizo Pan-Fry
Ingredients:
700g small potatoes
225g chorizo
6 spring onions, trimmed & sliced
250g baby plum tomatoes, halved
2 Tbsp chopped parsley
Directions:
Quarter the potatoes, then boil them in lightly salted water until tender. Meanwhile, cut the chorizo into small cubes (we actually just buy the sliced chorizo--like lunch meat--and then half them). Cook chorizo in a wok or large frying pan over high heat until it starts to crisp & the fat runs out. Add the spring onions and baby plum tomatoes to the pan and cook for 3 minutes or until the tomatoes start to soften. Drain the potatoes and toss into the pan with the parsley. Serve warm.
*This dish is so good! We eat it with mexican style rice. You don't need to add any other flavorings or seasonings. We've decided we like this recipe better than some of the paella we order in restaurants.
Prep Time: 20 minutes
Source: Asda Magazine, June 2008 (it's a recipe from here so that's why the ingredients are all measured in grams--sorry)
Variations: Sometimes we add chicken. Once we accidentally put cherry tomatoes instead of plum tomatoes. The plum ones are much better.
Marcos' Rating: 8 (but I'd rate it much higher)
700g small potatoes
225g chorizo
6 spring onions, trimmed & sliced
250g baby plum tomatoes, halved
2 Tbsp chopped parsley
Directions:
Quarter the potatoes, then boil them in lightly salted water until tender. Meanwhile, cut the chorizo into small cubes (we actually just buy the sliced chorizo--like lunch meat--and then half them). Cook chorizo in a wok or large frying pan over high heat until it starts to crisp & the fat runs out. Add the spring onions and baby plum tomatoes to the pan and cook for 3 minutes or until the tomatoes start to soften. Drain the potatoes and toss into the pan with the parsley. Serve warm.
*This dish is so good! We eat it with mexican style rice. You don't need to add any other flavorings or seasonings. We've decided we like this recipe better than some of the paella we order in restaurants.
Prep Time: 20 minutes
Source: Asda Magazine, June 2008 (it's a recipe from here so that's why the ingredients are all measured in grams--sorry)
Variations: Sometimes we add chicken. Once we accidentally put cherry tomatoes instead of plum tomatoes. The plum ones are much better.
Marcos' Rating: 8 (but I'd rate it much higher)
6.21.2008
Santa Fe Chicken
I serve this with warm tortillas to make burritos. You could also serve over rice. And the left-overs are great as a dip for tortilla chips!
Ingredients:
1 can black beans, drained
2 cans corn
2 cups salsa
3 boneless skinless chicken breasts, thawed
2 oz cream cheese
1 cup cheddar cheese
Directions:
Add all ingredients except for cheeses into the crockpot. Cook on high for 3 hours or low for 6 hours. Shred the chicken with a fork while inside the crockpot. Right before you serve, add the cream cheese and cheddar cheese. Wait until it melts, then mix into other ingredients.
Prep time: 5 minutes
Source: my sister Amberly
Variations: The original recipe calls for 2 cups frozen corn instead of canned corn.
Marcos' rating: 7 or 8 (depending on his mood)
Ingredients:
1 can black beans, drained
2 cans corn
2 cups salsa
3 boneless skinless chicken breasts, thawed
2 oz cream cheese
1 cup cheddar cheese
Directions:
Add all ingredients except for cheeses into the crockpot. Cook on high for 3 hours or low for 6 hours. Shred the chicken with a fork while inside the crockpot. Right before you serve, add the cream cheese and cheddar cheese. Wait until it melts, then mix into other ingredients.
Prep time: 5 minutes
Source: my sister Amberly
Variations: The original recipe calls for 2 cups frozen corn instead of canned corn.
Marcos' rating: 7 or 8 (depending on his mood)
Chicken Lasagna
This is really yummy and fills you up! I usually serve it with noodles or rice and a side salad.
Ingredients:
4 boneless chicken breasts (not frozen)
1 jar Prego spaghetti sauce
1 package mozzarella cheese, shredded
1 can pinto beans, drained
Directions:
In a 9x13 glass dish, layer chicken, sauce, beans, & cheese. Cover with foil. Cook for 1 hour at 350°. Uncover and cook for another 10 minutes.
Prep time: Maybe 15 minutes.
Source: my sister Bekah
Variations: I usually don't use the whole jar of sauce.
Marcos' rating: 6
Chicken Divan
Ingredients:
4 cups cooked chicken, chopped into pieces (usually about 3-4 breasts)
2 packages frozen broccoli
1 can cream of chicken soup
½ cup mayonnaise
½ cup sour cream
1 tsp curry powder
1 cup shredded cheese
2 cups bread crumbs
Directions:
Cook chicken. Put broccoli in a 9x13 pan and top with cooked chicken. Mix soup, mayonnaise, sour cream, and curry. Pour mixure over chicken. Sprinkle bread crumbs on top of souce & chicken. Cover with foil. Bake at 350° for 45 minutes.
Prep time: About 20 minutes to cook the chicken. Then another 10 minutes to mix sauce & put ingredients in the pan.
Source: College roommate
Variations: Can add more chicken or sauce if desired. Also, could add carrots, but I've never done it.
Marcos' rating: 6, but doesn't like it as left-overs
4 cups cooked chicken, chopped into pieces (usually about 3-4 breasts)
2 packages frozen broccoli
1 can cream of chicken soup
½ cup mayonnaise
½ cup sour cream
1 tsp curry powder
1 cup shredded cheese
2 cups bread crumbs
Directions:
Cook chicken. Put broccoli in a 9x13 pan and top with cooked chicken. Mix soup, mayonnaise, sour cream, and curry. Pour mixure over chicken. Sprinkle bread crumbs on top of souce & chicken. Cover with foil. Bake at 350° for 45 minutes.
Prep time: About 20 minutes to cook the chicken. Then another 10 minutes to mix sauce & put ingredients in the pan.
Source: College roommate
Variations: Can add more chicken or sauce if desired. Also, could add carrots, but I've never done it.
Marcos' rating: 6, but doesn't like it as left-overs
Chicken for Burritos
Ingredients:
3-4 large chicken breasts unthawed
1 16oz jar of salsa
Sour cream
Lettuce
Tomatoes
Cheese
Beans
Tortillas
Directions:
Cook chicken and salsa in crock pot for 6-8 hours. Take out and shred chicken. Place back in warm crock pot. Serve in tortillas with your choice of toppings.
Prep time: Five minutes
Source: Me
Variations: You can also use this chicken for tacos, salads, sandwiches, enchiladas, or quesadillas.
Marcos' rating: 7
3-4 large chicken breasts unthawed
1 16oz jar of salsa
Sour cream
Lettuce
Tomatoes
Cheese
Beans
Tortillas
Directions:
Cook chicken and salsa in crock pot for 6-8 hours. Take out and shred chicken. Place back in warm crock pot. Serve in tortillas with your choice of toppings.
Prep time: Five minutes
Source: Me
Variations: You can also use this chicken for tacos, salads, sandwiches, enchiladas, or quesadillas.
Marcos' rating: 7
5.17.2008
Pesto Chicken
Ingredients:
1 cup artichoke hearts
1 cup diced red peppers
1 lb chicken, cooked & chopped
2 Tbsp pine nuts
1 cup pesto sauce
1 lb pasta
Directions:
Cook pasta. Drain. Cook & chop chicken. Put pasta, chicken, & all other ingredients in a bowl and mix together.
Prep time: about 1/2 hr if you cook the pasta & chicken (not frozen) at the same time (in separate pots of course) and then do your chopping while waiting
Source: my sister Amberly
My variation: I don't measure any of the ingredients. Instead, do one chicken breast per person (and boil it) and about a half a bag of pasta (I would stick with bow ties or penne). I leave the red pepper as big chunks and quarter the artichoke hearts. The last time I made this I used artichoke hearts that came marinated in parsley, garlic, oregano, sunflower oil, and olive oil. It gave the meal extra flavor and was delicious! I've also added mozzarella cheese when serving. Add pesto sauce to taste (adding a little at a time while mixing). When eating left-overs, you'll want to add a bit more pesto as it tends to soak into the food over time.
Vegetarian style: This pasta dish would be delicious even without the chicken!
Marcos' rating: 8.5-9
1 cup artichoke hearts
1 cup diced red peppers
1 lb chicken, cooked & chopped
2 Tbsp pine nuts
1 cup pesto sauce
1 lb pasta
Directions:
Cook pasta. Drain. Cook & chop chicken. Put pasta, chicken, & all other ingredients in a bowl and mix together.
Prep time: about 1/2 hr if you cook the pasta & chicken (not frozen) at the same time (in separate pots of course) and then do your chopping while waiting
Source: my sister Amberly
My variation: I don't measure any of the ingredients. Instead, do one chicken breast per person (and boil it) and about a half a bag of pasta (I would stick with bow ties or penne). I leave the red pepper as big chunks and quarter the artichoke hearts. The last time I made this I used artichoke hearts that came marinated in parsley, garlic, oregano, sunflower oil, and olive oil. It gave the meal extra flavor and was delicious! I've also added mozzarella cheese when serving. Add pesto sauce to taste (adding a little at a time while mixing). When eating left-overs, you'll want to add a bit more pesto as it tends to soak into the food over time.
Vegetarian style: This pasta dish would be delicious even without the chicken!
Marcos' rating: 8.5-9
5.13.2008
Tin Foil Dinners
Soon after I posted this recipe on my other blog, my best friend and one of my sisters made this. So I thought it appropriate for this EASY DINNER to be the first post!
Other Variations: It might be fun to add tator tots like we used to at girls' camp.
Marcos' Rating: 20
Chicken-in-a-Packet
(aka Tin Foil Dinners)
(aka Tin Foil Dinners)
Ingredients:
Boneless, skinless chicken (I cut it up)
Chopped Veggies (you can use anything you want, but here's what we did)
Small Potatoes
(red potatoes would be delicious but I couldn't find any in the store)
Carrots
Green Pepper
Red Pepper
Yellow Pepper
Zucchini
Broccoli
Mini Cobs (that looks like baby corn-on-the cobs)
Onions
Olives
Mushrooms
Green Peas (still in the pod)
Seasonings (really, just add whatever you want)
Salt
Pepper
Season-all
Garlic Salt
Italian Seasoning (basil, thyme, oregano)
Directions: Heat oven to 450 degrees F. Put about 1 Tbsp butter on foil. Pile desired veggies onto a large sheet of foil. Trim fat from chicken. Place chicken on top of veggies. Sprinkle with seasonings of your choice. Add desired amount of butter. Fold foil over to create sealed packets. You may have to add another sheet of foil to ensure that it is sealed so no juice escapes. Poke a couple holes in the top of the packets. Place packets on baking sheet and cook for 35-40 minutes. (If you don't cut up the chicken, you will need to allow it to cook for a bit longer.) Can be served over rice or pasta. But we like to eat it straight from the foil (after spreading butter on top) and then dip bread in the remaining juice.
The great thing about this recipe is that you can be as picky as you want and not hurt any one's feelings if you get to put your own "packet" together.
Preparation Time: however long it takes to cut up the veggies
Source: some recipe card that was mailed to me from some company
Other Variations: It might be fun to add tator tots like we used to at girls' camp.
Marcos' Rating: 20
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