Ingredients
French fries
Chili of choice
Cheddar cheese
Preparation
Make french fries according to package directions. Top with chili and cheese! YUM!
Thursday, September 16, 2010
.chili cheese fries.
One of my most favorite guilty pleasures...To save time I bought frozen french fries from Fresh & Easy. (I was really impressed by these, they were super yummy) I also bought two cans of already made chili (one with beans and one without) If you have more time feel free to make the chili from scratch. Hopefully ill be blogging a chili recipe soon. Enjoy!
Ingredients
French fries
Chili of choice
Cheddar cheese
Preparation
Make french fries according to package directions. Top with chili and cheese! YUM!
Ingredients
French fries
Chili of choice
Cheddar cheese
Preparation
Make french fries according to package directions. Top with chili and cheese! YUM!
.salmon fillets over couscous.
The hubby loves salmon, and I have been wanting to try couscous for the longest time! I found this recipe on foodnetwork.com Im not a huge fan of salmon, but this was a great meal and couscous is SO easy to make, and quick too! Enjoy!
Ingredients
Olive oil
2 (4-ounce) pieces salmon
Lime
House Seasoning, recipe follows
Butter
Couscous, recipe follows
Preparation
Preheat the oven to 350 degrees F.
Add a drizzle of olive oil to glass pan and place the salmon. Squeeze the juice of 1 lime over the top of the salmon and sprinkle with the House Seasoning. Top with pads of butter. Wrap in the foil and bake for 25 to 30 minutes. Serve on a bed of couscous.
House Seasoning:
1 cup salt
1/4 cup black pepper
1/4 cup garlic powder
Combine all ingredients in a bowl.
Couscous:
2 1/4 cups water or chicken stock
1/2 teaspoon salt
2 teaspoons butter
10 ounces couscous
1 cup diced tomatoes
1 cup crumbled feta cheese
1/2 cup green onions
Combine water or chicken stock, salt and butter in a saucepan, over medium heat and bring to a boil. Stir in couscous. Add diced tomatoes, crumbled feta, and green onions. Remove from heat, cover and let stand for 5 minutes.
Uncover, fluff with a fork, and serve hot or cold.
Ingredients
Olive oil
2 (4-ounce) pieces salmon
Lime
House Seasoning, recipe follows
Butter
Couscous, recipe follows
Preparation
Preheat the oven to 350 degrees F.
Add a drizzle of olive oil to glass pan and place the salmon. Squeeze the juice of 1 lime over the top of the salmon and sprinkle with the House Seasoning. Top with pads of butter. Wrap in the foil and bake for 25 to 30 minutes. Serve on a bed of couscous.
House Seasoning:
1 cup salt
1/4 cup black pepper
1/4 cup garlic powder
Combine all ingredients in a bowl.
Couscous:
2 1/4 cups water or chicken stock
1/2 teaspoon salt
2 teaspoons butter
10 ounces couscous
1 cup diced tomatoes
1 cup crumbled feta cheese
1/2 cup green onions
Combine water or chicken stock, salt and butter in a saucepan, over medium heat and bring to a boil. Stir in couscous. Add diced tomatoes, crumbled feta, and green onions. Remove from heat, cover and let stand for 5 minutes.
Uncover, fluff with a fork, and serve hot or cold.
Monday, September 13, 2010
.chicken & broccoli with orange sauce.
I saw this on the Rachael Ray Show and it looked SO good! Its so yummy and healthy at the same time. She used Broccolini, but I used regular broccoli, either way would be good. Enjoy!
Ingredients
2 1/4 cups chicken stock, divided
1 cup Texmati rice or white rice
1 small bunch scallions, thinly sliced on an angle
1 large bundle broccoli, trimmed and cut into 2-inch pieces
1 1/2 pounds boneless, skinless chicken, white or dark meat
Salt and pepper
3 tablespoons high-temperature cooking oil, divided
1 inch ginger root, grated or finely chopped
3 to 4 cloves garlic, finely chopped
1/3 cup Tamari, soy or low-sodium soy sauce
1/2 cup orange marmalade
Preparation
Bring 1 3/4 cups stock to a boil. Stir in rice, cover, reduce heat to simmer and cook 15-18 minutes until tender. Add the scallions and fluff with a fork.
Bring a few inches of water to a boil for the broccoli.
Meanwhile, thinly slice thighs or, if using breast meat, butterfly each breast into cutlets, then thinly slice. Season sliced chicken with salt and pepper.
To boiling water, add some salt and broccoli. Parboil the broccoli for 3-4 minutes then drain, run under cool water and reserve.
Heat 2 tablespoons of oil in large nonstick skillet over high heat. To the very hot pan, add chicken and stir-fry until golden, no more than 5 minutes. Remove chicken to a plate and reserve. Add remaining tablespoon of oil to the pan, along with the ginger and garlic. Stir 30 seconds then add soy, marmalade and remaining 1/2 cup stock. Add chicken and broccoli back to pan to heat until sauce is thickened.
Serve over rice!
Ingredients
2 1/4 cups chicken stock, divided
1 cup Texmati rice or white rice
1 small bunch scallions, thinly sliced on an angle
1 large bundle broccoli, trimmed and cut into 2-inch pieces
1 1/2 pounds boneless, skinless chicken, white or dark meat
Salt and pepper
3 tablespoons high-temperature cooking oil, divided
1 inch ginger root, grated or finely chopped
3 to 4 cloves garlic, finely chopped
1/3 cup Tamari, soy or low-sodium soy sauce
1/2 cup orange marmalade
Preparation
Bring 1 3/4 cups stock to a boil. Stir in rice, cover, reduce heat to simmer and cook 15-18 minutes until tender. Add the scallions and fluff with a fork.
Bring a few inches of water to a boil for the broccoli.
Meanwhile, thinly slice thighs or, if using breast meat, butterfly each breast into cutlets, then thinly slice. Season sliced chicken with salt and pepper.
To boiling water, add some salt and broccoli. Parboil the broccoli for 3-4 minutes then drain, run under cool water and reserve.
Heat 2 tablespoons of oil in large nonstick skillet over high heat. To the very hot pan, add chicken and stir-fry until golden, no more than 5 minutes. Remove chicken to a plate and reserve. Add remaining tablespoon of oil to the pan, along with the ginger and garlic. Stir 30 seconds then add soy, marmalade and remaining 1/2 cup stock. Add chicken and broccoli back to pan to heat until sauce is thickened.
Serve over rice!
.stuffed sausage and peppers with orzo.
This is my current favorite meal! I have made it for so many people already, but have taken forever to blog about it because its a long recipe to type out. I'm lazy, this I already know :) This meal is so simple to make and can even be enjoyed out of the pepper if you wish. The original recipe is out of the "Nordstrom Entertaining at Home Cookbook." I really wanted to put something in bell peppers (because I LOVE them) so I choose this recipe. Its so yummy! Keep in mind that this recipe serves 6...I love leftovers of this so if you only want to make a little you can cut the recipe in half. Enjoy.
Ingredients
3 tablespoons extra-virgin olive oil
1 yellow onion, finely chopped
4 cloves garlic, minced
1 large green bell pepper, seeded and chopped
green bell peppers with the tops cut off/seeded (optional)
1 pound of Italian sausages, casings removed (trader joe's has an amazing hot italian sausage thats great)
4 large, ripe plum tomatoes, cored and chopped (or one can of diced tomatoes)
1 tablespoon chopped flat-leaf parsley
1 teaspoon oregano
1 can low-sodium chicken broth
1 3/4 cups orzo pasta
salt
black pepper
Parmesan cheese
Preparation
In a 6-8 quart saucepan over medium heat, warm the olive oil and swirl to coat the bottom of the pan. Add the onion, garlic, and bell pepper and cook, stirring occasionally, until the onion and pepper are tender and the onion is translucent, about 6 minutes. Add the sausage and cook, stirring and breaking up any clumps, until lightly browned and cooked through, about 6 minutes. Add the tomatoes, parsley, oregano, and broth and bring to a simmer.
Reduce the heat to medium-low, add the orzo pasta, cover, and continue cooking until most of the liquid has been absorbed and the pasta has a soft and creamy texture, about 12 minutes. Season to taste with salt and pepper.
Preheat oven to 375 degrees. Stuff bell peppers with orzo and top with cheese. Bake for 30 minutes and then enjoy!
Ingredients
3 tablespoons extra-virgin olive oil
1 yellow onion, finely chopped
4 cloves garlic, minced
1 large green bell pepper, seeded and chopped
green bell peppers with the tops cut off/seeded (optional)
1 pound of Italian sausages, casings removed (trader joe's has an amazing hot italian sausage thats great)
4 large, ripe plum tomatoes, cored and chopped (or one can of diced tomatoes)
1 tablespoon chopped flat-leaf parsley
1 teaspoon oregano
1 can low-sodium chicken broth
1 3/4 cups orzo pasta
salt
black pepper
Parmesan cheese
Preparation
In a 6-8 quart saucepan over medium heat, warm the olive oil and swirl to coat the bottom of the pan. Add the onion, garlic, and bell pepper and cook, stirring occasionally, until the onion and pepper are tender and the onion is translucent, about 6 minutes. Add the sausage and cook, stirring and breaking up any clumps, until lightly browned and cooked through, about 6 minutes. Add the tomatoes, parsley, oregano, and broth and bring to a simmer.
Reduce the heat to medium-low, add the orzo pasta, cover, and continue cooking until most of the liquid has been absorbed and the pasta has a soft and creamy texture, about 12 minutes. Season to taste with salt and pepper.
Preheat oven to 375 degrees. Stuff bell peppers with orzo and top with cheese. Bake for 30 minutes and then enjoy!
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