Friday, April 20, 2007

Red Lobster Biscuits

Garlic Biscuits- Jared's Specialty

2 c. Bisquick
2/3 c. milk
1/2 c. grated cheddar cheese
1/2 c. melted butter
1/4 tsp. garlic salt

Mix Bisquick, milk and cheddar until a soft ball forms. Beat vigorously for 30 seconds. Drop by balls onto an ungreased baking sheet and bake at 450 degrees for 8 to 10 minutes. Mix butter and garlic and brush on rolls while still on the pan and hot.

Asparagus Risotto

1 pound asparagus, trimmed, cut into 2-inch lengths
5 cups canned low-salt chicken broth
2 tablespoons olive oil
1/2 cup chopped onion
1 1/2 cups arborio rice or medium-grain white rice
1/2 cup dry white wine
6 tablespoons (3/4 stick) butter
3/4 cup freshly grated Parmesan cheese (about 3 ounces)

Blanch asparagus pieces in large pot of boiling, salted water 2 minutes. Drain. Rinse asparagus under cold water. Drain asparagus well.
Bring chicken broth to simmer in small saucepan. Reduce heat to low and keep broth hot. Heat olive oil in heavy large saucepan over medium heat. Add chopped onion and sauté until translucent, about 4 minutes. Add rice and stir 3 minutes. Add dry white wine and cook until liquid evaporates. Continue cooking until rice is tender but still slightly firm in center and mixture is creamy, adding chicken broth 1 cup at a time and stirring almost constantly, about 20 minutes. Add blanched asparagus pieces and stir until heated through, about 2 minutes. Remove from heat. Add 6 tablespoons butter and stir until incorporated. Stir in grated Parmesan cheese. Season risotto to taste with salt and pepper.

Saturday, April 14, 2007

Chicken and Rice Bake

I don't have a recipe for this. It's one I just threw together and it happened to taste decent and not kill Albert or any of the Potluck wives/fiances. I'm posting it because a few of you requested the recipe. Sorry if it's vague.

3 boneless, skinless chicken breast cut into small cubes
3 gloves of minced garlic
3-4 tablespoons of teriyaki marinade (I use just enough to lightly coat cooked chicken)
1 small can of cream of mushroom or cream of chicken soup
1 can of milk
2 cups frozen peas (or however much you want)
2 cups of frozen broccoli (or however much you want)
8 oz of shredded cheddar cheese
enough cooked white rice to cover bottom of 13x9 baking dish
Salt and pepper to taste ( I don't usually add any while I'm cooking it, but some of you sodium addicts might need it)

In a large pot, fry garlic in a small amount of hot oil until fragrant (about 1 minute). Add chicken and cook thoroughly. Turn heat to medium and Add teriyaki marinade to chicken and toss. Add soup and milk and stir until well mixed. Add frozen veggies and cook on medium heat until heated through. Meanwhile spread rice on the bottom of greased baking dish. Pour chicken mixture over rice and top it all off with Cheese. Bake in 400 oven uncovered until cheese is melted and golden brown. Enjoy!

Tuesday, April 10, 2007

Raspberry Lemonade

I thought I'd add this one since spring and summer are coming up soon -- ignore the fact that it is snowing outside today...

6 large lemons
2 limes
1 cup sugar
6 cups water
1 cup raspberries

In a 2-quart pitcher, combine the juice from 6 large lemons (you need 1-1/2 cups juice) and 2 limes (1/3 cup juice), 1 cup sugar, and 6 cups water. Stir to dissolve sugar. Add 1 cup fresh raspberries. Cover with saran wrap and chill overnight. Serve over ice with lemon and lime slices for garnish. Makes approximately 8 servings.

Chicken Enchilada Dip

I came across this dip at work when some of the ladies in my office bought it from a bake sale/fundraiser they were doing upstairs. It's yummy!

1 can Fiesta Nacho Cheese soup (Campbell's) or Pepperjack soup
1 can cream of chicken soup
1 can Rotel
1 can chicken breast (drained)
1 cup sour cream

Combine all ingredients in crock pot and warm up to serve.

Lemon Butter Chicken with Capers

I made this recipe up trying to copy a dish that Andrew and I used to have in Chapel Hill at a nice restaurant called Valentino's.

3 or 4 chicken breasts
1 egg
1/4 cup flour
1/4 teaspoon salt
1/4 cup bread crumbs
1 teaspoon lemon pepper seasoning
1/3 cup butter (5-1/3 Tb)
1 lemon
2 Tb capers (or more, to taste)

Combine flour, bread crumbs, salt, and lemon pepper seasoning in a shallow bowl or plate. Crack 1 egg and stir to break slightly.

Dip chicken breasts into egg and coat in flour mixture.

In large skillet, melt butter over medium heat. Add chicken one breast at a time. Allow chicken to cook on first side until lightly browned, then flip to other side and cook until done.

Slice one lemon and layer one or more slices on each chicken breast (once flipped to second side). Turn heaat down and squeeze lemon juice into butter mixture in pan. Add 2 Tb capers. Let simmer for three or four minutes more.

Plate chicken breasts with lemon slices on top and pour some of the sauce from pan over each.

Sauceless Pizza

This is a delicious alternative to normal pizza. It takes some work to make but it is worth it for sure!

2 pounds of fresh bread dough (I use 2 boxes of Jiffy Pizza Crust mix)
1/4 pound prociutto ham
1/4 pound genoa salami
1/4 pound pepperoni (from deli or prepackaged)
1 triangle Fontina cheese
2 cups mozarella
1/2 to 1 teaspoon minced garlic
1/4 to 1/2 cup finely chopped red onion
1 teaspoon italian seasoning
Crushed red pepper to taste

Make pizza crust according to directions on box. Make each box separately.

Toss all of the ingredients (all chopped as you prefer and cheeses shredded) in a large bowl. Let sit for 1/2 hour on counter.

Spray pan with nonstick cooking spray and sprinkle with cornmeal (do not use flour!) --or, if using a pizza stone, just sprinkle with cornmeal. Roll out 1 lb of pizza dough large enough to cover pizza pan (12 to 14 inches) and place on cornmeal. Put all of the ingredients from large bowl onto bottom piece of dough and roll out second 1 lb of dough. Cover the ingredients with the second piece of dough and pinch the edges of dough together to keep the filling from leaking out while cooking. Cut a few slits in the top layer of dough and brush with olive oil allowing some to seep into slits. Trim any extra dough around edges of pizza.

Bake in 350 degree oven for 30-35 minutes or until golden brown.

Baked Artichoke Dip

This is the dip that I made for January Bunko that I never had the chance to send to everyone (with Carter showing up early and all)!

1/2 cup shredded mozarella cheese
1/2 cup dairy sour cream
1/2 cup mayonnaise
1/2 cup grated parmesan cheese
2 teaspoons dijon mustard
Dash of white pepper
1 14-oz can artichoke hearts, drained and coarsely chopped
1/2 cup finely chopped red onion (I leave this out of mine)

In a large bowl, combine mozarella, sour cream, mayonnaise, 1/4 cup of parmesan, mustard and pepper. Stir in artichoke hearts and onion. Spread evenly into a 9-inch pie plate and sprinkle with the remaining 1/4 cup parmesan cheese.

Bake uncovered in a 350 degree oven for 15 minutes or until heated through. Delicious with sliced french bread.

Sunday, April 8, 2007

Banana Bread

My mom makes the best banana bread and this is her recipe slightly modified. I'm not a huge fan of bananas (so I use less) or nuts. It still tastes great, but you can always use more bananas if you want. This recipe makes 2 9x5 pans or 2-12 cup muffin pans. I usually make 1 of each, or you can halve the recipe for 1 pan.

3 very ripe bananas (For more banana taste use 6)
1 tbs vanilla
1 stick butter
1/2 cup veg oil
2 cups white sugar
1/2 cup brown sugar
4 eggs
2 tsp baking soda
3 1/2 cups flour
1/2 cup of walnuts (if desired) I don't like nuts in my bread

Preheat oven to 300 deg
Cream together butter & oil and slowly add sugar
Mash bananas and mix with whisked eggs
Add banana mix to butter and sugar
Add vanilla
Mix the flour and baking soda and slowly add to mixture
Add nuts if you like

Pour in well greased pans and bake
For muffin pan, about 25-35 minutes
For 9x5 pan, about 65-75 mins

Saturday, April 7, 2007

Mediterranean Rice Salad

We got this recipe from one of the little recipe cards in Target's produce section and decided to try it. It's great! Cassi, I promise it's easy. All you have to do is cook the rice, toast the pine nuts (bake at 325 for about 3 minutes until they become aromatic and start turning golden colored) chop the other ingredients and mix it all up. I hope you enjoy it, ladies!

**As posted, the recipe is for 2 servings. Adjust accordingly.

What you need:
3/4 cup chicken broth
1/2 cup baby basmati rice (in clear plastic cannister at Target - Archer Farms brand)
1/2 cup chopped fresh spinach leaves
1/4 cup chopped olives
1/4 cup chopped red bell pepper
1/4 cup pine nuts, toasted
1 green onion, chopped
2 tablespoons feta cheese
1 tablespoon Extra Virgin Olive Oil

What you do:
Cook basmati rice according to package directions using broth in place of water. Fluff with fork and transfer to medium bowl.
Add remaining ingredients; toss gently. Season with salt and pepper, if desired.

Sunday, April 1, 2007

Chocolate Peanut Butter Cookies

Cassi- This one is truly for you. I've had some requests to put it up, so here it is. Couldn't be easier

1 Betty Crocker bag of Peanut Butter Cookie mix (use this, don't make your own, this is better, trust me)
Whatever the bag tells you to add to the mix
1 bag mini peanut butter cups

Freeze the peanut butter cups. Unwrap the peanut butter cups. Mix up the cookies and put a tablespoon or so sized ball into a mini muffin tin. Cook the cookies according to the directions or until they look done. Once they come out put the peanut butter cup into each of the cookies. Pop the whole pan in the freezer then for a few minutes (this will make it go faster, and easier to handle- you won't have chocolate goo everywhere)