Month: May 2018

Cheeseball

Cheese Ball

1 lb med sharp cheese – grated 2 lbs cream cheese

1 cup chopped nuts 2 crushed garlic cloves

1 small can minced olives pinch baking soda

1 small can evaporated milk salt to taste

Blend cheeses and other ingredients except nuts. Sprinkle wax paper with paprika and nuts. Roll cheese mixture in balls on wax paper. Wrap in foil and chill.

Instant Pot Chicken Thighs

1-2 Pounds Chicken – I used frozen chicken thighs (boneless).
Add 1 cup water or broth to Instant Pot. Cook on high pressure for 20 minutes (use trivet).  Remove chicken and trivet, dump out broth/water and make one of the following:

Creamy Chicken – Basic

Add 4 ounces cream cheese, 1 chicken bullion cube, and white wine or water (about 1/4-1/2 cup) to instant pot and saute. Can also add mushrooms, onions, sundried tomatoes, spinach, artichokes, parmesan cheese, etc.

Cream Cheese Italian Chicken

Add 4-8 oz. of cream cheese and 1/2 – 1 packet of dry italian seasoning. Heat through on Saute. I like this one with mushrooms.

BBQ Bacon

Place chicken back  in bottom. Pour BBQ sauce over. Add cooked bacon, chopped scallions, and cheddar or monterey jack cheese. Heat on slow cooker for later or higher setting until cheese melts.

Piccatta style

Add chicken bullion, garlic, white wine, capers, italian seasoning, and lemon juice to pan. Add zoodles. Cook on saute for a few. Add chicken back in until heated through.

Buffalo Style
Put chicken back in. Pour buffalo sauce over and crumbles of blue cheese.

Mediterranean

Add white wine, chicken broth, olives, and tomatoes.

 

 

Shortcut Shrimp Etouffée

Recipe: Super Easy Shortcut Shrimp Etouffée

A little too spicy for me. I added extra chicken broth and less spicey. . .

©From the Kitchen of Deep South Dish

Prep time: 10 min |Cook time: 15 min | Yield: About 4 to 6 servings

Ingredients

  • 2 tablespoons of butter
  • 1 medium onion, chopped
  • 1 stalk of celery, chopped
  • 1/2 of a green bell pepper, chopped
  • 1 teaspoon kosher salt, or to taste
  • 15 turns of the pepper mill, or to taste
  • 1/2 teaspoon of Cajun seasoning (like Slap Ya Mama), or to taste
  • 1 tablespoon of dried parsley
  • 2 cloves of garlic, chopped
  • 1 can of Campbell’s cream of mushroom soup
  • 1 pound of shrimp, peeled, deveined, rinsed and patted dry
  • 1/2 cup chopped green onions
  • Chicken broth, as needed
  • Splash of Kitchen Bouquet, for color
  • Couple dashes of Tiger Sauce or other hot sauce
  • Juice of half a lemon or to taste, optional
  • Hot, cooked rice

Instructions

Melt butter in a large skillet over medium heat and add the onion, celery and bell pepper; cook until tender. Add the salt, black pepper, Cajun seasoning, parsley and garlic. Add the cream of mushroom soup and stir until well blended. Add the shrimp or undrained crawfish tails and green onion. Stir in enough chicken broth to bring mixture to the consistency desired; bring mixture to a boil; reduce heat to a medium low simmer, cover and simmer for 12 to 15 minutes, stirring occasionally. Add a splash of Kitchen Bouquet, Tiger Sauce, and squeeze in lemon juice, if desired, stir well and serve over hot, cooked rice.

Source: http://deepsouthdish.com

Read more: http://www.deepsouthdish.com/2009/07/super-easy-shortcut-shrimp-etouffee.html#ixzz5GcOu41t5
Under Creative Commons License: Attribution Non-Commercial No Derivatives
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Chicken Piccata

  • 8 ounces Chicken breasts
  • 3/4 teaspoon Salt divided
  • 1/2 teaspoon Pepper divided
  • 1/4 cup Parmesan cheese grated
  • 2 tablespoons Olive oil
  • 1/4 cup Shallots diced
  • 2 Garlic cloves diced
  • 1/2 cup White wine
  • 1/2 cup Chicken broth
  • 2 tablespoons Capers
  • 2 tablespoons Lemon juice
Instructions
  1. Place each chicken breasts between two pieces of plastic wrap and pound them to 1/4 inch thick.
  2. Use 1/2 teaspoon of salt and 1/4 teaspoon of pepper on each chicken breast, then place Parmesan cheese in a bowl and coat the chicken breasts with the cheese.
  3. Heat 1 tablespoon of olive oil in a saute pan and once it is hot place the chicken breasts in the pan and cook until lightly browned on both sides.
  4. Remove chicken breasts and set the aside.
  5. Add another tablespoon of olive oil to the saute pan and add shallots to the pan. Cook for 2 min, or until they begin to soften, then add the garlic and cook for 1 minute.
  6. Add white wine and chicken broth to the pan, stirring with a wooden spoon, making sure to scrape up the brown bits from the bottom of the pan.
  7. When the liquid has reduced by half add the capers and lemon juice, cook for 1 minute and remove from heat.
  8. Pour sauce over chicken breasts and serve over steamed spinach (actually, I like zoodles made from zucchini better.

From https://www.homemadeinterest.com/skinny-chicken-piccata/

Skinny Chicken Piccata

Cobb Salad

Ingredients

For the Dressing:
For the salad:

Directions

Watch how to make this recipe.

In a small bowl, whisk together all of the dressing ingredients and set aside.

Slice the ham into 1/2-inch strips. Spray a nonstick skillet with cooking spray and preheat over a medium-high heat. Add the ham to the skillet and cook over stirring frequently, until the ham is warmed through and crisped, 3 to 5 minutes. Remove from the heat and set aside.

Remove and discard the yolk from 1 of the hard boiled eggs. Chop the remaining egg white and whole egg and set aside.

In a large bowl toss the romaine and watercress with 2/3 of the dressing. Put the dressed greens onto a large serving dish. Place the tomatoes on top forming a row down the middle. In strips on either side of the tomatoes place the avocado, chicken, cheese, diced egg, and the crisped ham on top of the greens. Drizzle with the remaining dressing and serve.

From: www.foodnetwork.com/recipes/cobb-salad-recipe0-1953074

Eating Healthy in 2009. Copyright 2007, Ellie Krieger All Rights Reserved

Salisbury Steak

Awesome low carb dinner. These freeze well as long as you make new gravy to have with it!

Ingredients for Salisbury Steak (serves 2-4)

  • 1 lb ground turkey or chicken – thawed. Okay to use more expensive ground beef.
  • 1/2 chopped onion
  • 1 tablespoon chopped garlic – fresh or from jar.
  • 2 tablespoons Worchestershire Sauce
  • 1 beef bouillon cube – or a 1/4 cup of beef stock.
  • 1 tablespoon of oil
  • Pepper to taste – a bouillon cube has plenty of salt.

Directions for Salisbury Steak
Over a medium heat, saute onions for about 5 minutes until soft. Add garlic during the last 2 minutes. While onions are cooking add Worchestershire Sauce to a small bowl. Mash in a beef bouillon cube with a fork until dissolved (if using ground beef then skip bouillon cube addition.)

In a large bowl, add ground turkey, draining off any liquid. Pour in Worchestershire sauce/beef bouillon mix. Add cooked onion and garlic, mixing well.

Add oil to a large saute pan over a medium heat. Chub turkey is quite mushy, so with a large spoon I just scoop out enough to form a hamburger sized patty. I got four burgers out of a one pound package.
Over medium heat, saute burgers on one side about 7 – 10 minutes, or until the sweating juices are dark brown around each patty. That is the time to turn it. You can peek underneath to make sure. Since you will be finishing the cooking in a Mushroom Gravy, you only need to cook the other side for a minute to finish firming up the patties.

Remove the turkey patties and set aside. Next you will make the Mushroom Gravyusing the caramelized flavors on the bottom of the saute pan, so don’t clean it out!

Mushroom Gravy Ingredients

  • 1 package of mushrooms – any type. I used button mushrooms and chopped them in half.
  • 1/2 chopped onion
  • 1 tablespoon chopped garlic – fresh or from jar
  • 1 beef bouillon cube – okay to substitute with beef stock, about 2 cups.
  • 2 tablespoons of Worchestershire Sauce
  • 2 cups of water (leave out if you are using beef stock)
  • 2 tablespoons of flour
  • 1 tablespoon of oil
  • Pepper to taste – bouillon cubes have enough salt for my taste.


Directions for Mushroom Gravy
Add oil to the saute pan you fried turkey patties in. Over a medium heat add chopped onions, garlic and chopped mushrooms. Saute for about 5 – 10 minutes until onion and mushrooms are soft. As you saute scrape the bottom of the pan to loosen the tasty caramelized brown bits. *Add 2 tablespoons of flour to the saute pan and mix it into the cooked veggies. Allow a couple of minutes to heat up. I like to cook the flour to take out its raw taste.

Mix in 2 tablespoons of Worchestershire and 1 beef bouillon cube into 2 cups of water. Crush bouillon cube with a fork (if you are using beef stock, then skip water and bouillon cube part, just add Worchestershire sauce to 2 cups of beef stock.)Finally add water to sauteed veggies and flour. Stir water in pan as you add it, so flour mixes well to prevent lumps.

*If you are worried about lumpy gravy, skip the “sauteing flour” part. Just add flour to the water and mix with a spoon. Then add the white flour liquid to the sauteing veggies.

Final Directions
Once flour and water is incorporated, turn up heat and continue stirring and until gravy starts to simmer, then reduce heat. Gravy should thicken in about 5 minutes.

Now add the turkey patties. Cook patties about 5 minutes each side. Turn once so gravy coats both sides.

From:

http://the99centchef.blogspot.com/2011/05/salisbury-steak-with-mushroom-gravy.html

Pork Medallions in Marsala

  • 2 lb. pork tenderloin (about 2 tenderloins)
  • Kosher salt and freshly ground black pepper
  • 3 Tbs. extra-virgin olive oil
  • 3 Tbs. unsalted butter
  • 2 medium shallots, finely diced
  • 12 oz. cremini mushrooms, thinly sliced
  • 1 Tbs. all-purpose flour
  • 1/2 cup dry Marsala
  • 1 cup homemade or low-salt chicken broth
  • 3 Tbs. heavy cream
  • 1/4 cup chopped fresh flat-leaf parsley

Preparation

  • Trim the tenderloins of silverskin and any excess fat. Cut the tenderloins into 2-inch-thick medallions. Flip each medallion onto a cut side and press down with the palm of your hand to flatten slightly. Season the meat with 3/4 tsp. salt and 1/4 tsp. black pepper.
  • Heat the olive oil and 1 Tbs. of the butter in a large sauté pan over high heat. When the butter is melted and foaming, add half of the meat and sear until nicely browned, 2 to 3 min. Flip and cook the other side until the meat is well browned and slightly firm to the touch, about another 2 min. Transfer to a plate and repeat with the remaining pork.
  • Melt the remaining 2 Tbs. butter in the pan. Add the shallots and a pinch of salt and sauté for about 30 seconds, using a wooden spoon to scrape up any browned bits from the bottom of the pan. Add the mushrooms and sauté until all of the mushroom liquid has evaporated and the mushrooms are golden, about 3 min. Season with 1/2 tsp. salt, sprinkle with the flour, and add the Marsala. Once the Marsala has almost completely evaporated, add the chicken broth and reduce by half, about 3 min. Stir in the cream and parsley, return the pork and any accumulated juices to the pan, and cook, flipping the pork once, until it’s firm to the touch and still a little pink in the middle (cut into a piece to check), 2 to 4 min. Taste for salt and pepper and serve.
  • From: Fine Cooking

Pork Medallions in Mushroom Marsala Sauce

Healthy Moussaka

Ingredients

          1 – 2  fresh eggplants
          1/2 – 1 lb ground beef or turkey, or chicken
          1 can of diced tomatoes
          1 can tomato sauce (small)
          1 cup raw onion, chopped
          2 cloves garlic
          1 glass (3.5 fl oz) red wine
          1 TB cinnamon and nutmeg or pumpkin pie spice
          2 tablespoons all-purpose flour
          1 cup milk
          2 tbsp parmesan cheese
      • 1/2 cup feta cheese, crumbled

Directions

I slice the eggplant thinly, add salt, and then “sweat” it by placing in a colander with a paper towel over the top. Supposedly, this helps it not be as bitter (not sure if it works or not). I then grill the the eggplant in my George Forman. You can microwave it or bake it.

Brown ground turkey with onion and garlic.
When brown, add tomatoes and red wine. Let simmer for 15 minutes.
Layer cooked  eggplant on top
Add milk to clean saucepan and slowly stir in flour a little at a time until sauce thickens. Add feta and parmesan cheese.
Pour white sauce over the casserole.
Heat thoroughly, about 10 minutes
Because this one is a little higher effort, I like to make the meat sauce and freeze half. I then use one eggplant per half. Do not freeze with the eggplant as it turns to mush.

Cheesy Cauliflower Breadsticks

Cheesy Cauliflower Breadsticks
Prep Time  10 mins    Cook Time  40 mins Total Time 50 mins – Awesome!

4 Eggs

  • 4 cups cauliflower riced, about 1 large head
  1. Preheat oven to 425 F degrees. Prepare 2 pizza dishes or a large baking sheet with parchment paper.
  2. Make sure your cauliflower is roughly chopped in florets. Add the florets to your food processor and pulse until cauliflower resembles rice.

  3. Place the cauliflower in a microwavable container and cover with lid. Microwave for 10 minutes. Let the cauliflower cool just until there’s no more steam coming from it. Place the microwaved cauliflower in a large bowl and add the eggs, 2 cups of mozzarella, oregano, garlic, salt and pepper. Mix everything together.

  4. Separate the mixture in two and place each half onto the prepared baking sheets and shape into either a pizza crust, or a rectangular shape for the breadsticks.

  5. Bake the crust (no topping yet) for about 25 minutes or until nice and golden. Don’t be afraid the crust is not soggy at all. Once golden, sprinkle with remaining mozzarella cheese and put back in the oven for another 5 minutes or until cheese has melted.
  6. Slice and serve.
From:Jo Cooks.com