(Makes 2 large pans, recipe can be frozen and/or halved as well)
12 oz Grilled Chicken cut into small strips (Marinate in Olive Oil about 3/4 cup & Garlic Salt over night in ziplock, then grill on bbq or cook in pan)
½ pack of Bacon
48 oz (3 boxes of Penne Pasta)
2 Large Red Bell Peppers, diced
1 Cup grated Parmesan Cheese
½ Tsp Paprika
Enough Mozzarella Cheese to cover tops
Gratinata Sauce
2 Tsp butter
2 Tsp Chopped Garlic
1/3 Cup Apple juice plus enough chicken broth to equal 1 Cup.
1 Tsp Dry Mustard or Dijon
1 Tsp Salt
1 Tsp chopped Rosemary
¼ Tsp Cayenne Pepper
8 cups Heavy Cream
Directions -
Have chicken cooked and ready.
Saute garlic and butter in large pan. Add apple juice, dry or Dijon mustard, salt, rosemary, cayenne, and heavy cream.
Cook Pasta and Bacon and set aside.
Combine sauce, cooked chicken, pasta, red peppers, cooked bacon, Parmesan cheese, and paprika and mix thoroughly. Spread in pans. Top with Rosemary and Mozzarella cheese.
Bake 475 for 10 min. If frozen, thaw in fridge the day of cover with foil and bake at 375 for 1 hour. Remove foil the last 15 min.
by Alicia Warnock
10.04.2010
10.03.2010
Italian Sausage creamy pasta
So this is the first of 14 recipes my fabulous sis in law sent today. I'm so excited, because some of my favorite recipes have come from her. . .now what to try first???
Parmesan Cheese
Mozzarella Cheese
1 cup or more of Half & Half
1 Squash- Yellow & Green
1 Can of Fire Roasted Tomatos
1 or ½ of Onion (depending on how much you like onion, I usually do half)
Olive Oil
1 Garlic clove, minced
Linguine Pasta
Put Olive Oil in pan and cook Italian sausage until fully cooked inside and outside. Set aside.
Put Olive Oil in large pan, bring to medium heat and add onion and diced prosciutto. (Be sure to salt and pepper your sauce along the way!) (Meanwhile in pot, boil water for noodles.) Then, add your diced squash and grate in garlic to your prosciutto & onion that has been cooking until its all caramelized. Add Cooked Italian Sausage In pan now. Then… Add in half and half and bits of Mozzarella cheese until you get a thickish sauce…Just add enough to cover the veggies and sausage. Add a cup or more of Parmesan Cheese and your drained Fire Roasted Tomato’s (as much or little of the can as you want) Let sauce simmer for 5-10 min. Once your pasta is cooked, dump it in with your sauce and mix it all together in pan.
Great with French bread and Salad.
Alicia Warnock
Tomato Basil Soup
3 Stalks of Celery chopped
½ Cup Chopped Onion
1 Carrot Peeled, Diced
1 Red Pepper Peeled, Diced
1 Green Pepper Peeled, Diced
6 Fresh Basil Leaves Chopped or 1-2 Tsp Powdered
2 Garlic cloves, Minced
28 oz can Chopped Tomato’s
2 Chicken Bouillon cubes
1 Cup half/half
Sauté all veggies together (except for tomato’s). Add to blender with chopped tomato’s and blend. Return to pan with bouillon cubes and Half/Half. Great with Grilled Cheese Sandwiches!
½ Cup Chopped Onion
1 Carrot Peeled, Diced
1 Red Pepper Peeled, Diced
1 Green Pepper Peeled, Diced
6 Fresh Basil Leaves Chopped or 1-2 Tsp Powdered
2 Garlic cloves, Minced
28 oz can Chopped Tomato’s
2 Chicken Bouillon cubes
1 Cup half/half
Sauté all veggies together (except for tomato’s). Add to blender with chopped tomato’s and blend. Return to pan with bouillon cubes and Half/Half. Great with Grilled Cheese Sandwiches!
-Alicia Warnock
Sweet Pork Tacos
3-4 lbs Pork Sirloin or Loin Roast
1 Cup Salsa Verde
1 ½ Cup of Brown Sugar
Mix Salsa & Brown Sugar together and pour over frozen chicken. Cook in crockpot for 6-8 Hrs on high or until its shredded.
Great with Pinto or Black beans and Spanish Rice
1 Cup Salsa Verde
1 ½ Cup of Brown Sugar
Mix Salsa & Brown Sugar together and pour over frozen chicken. Cook in crockpot for 6-8 Hrs on high or until its shredded.
Great with Pinto or Black beans and Spanish Rice
-Alicia Warnock
Brushetta
3 Lg Tomato’s seeded & chopped
2 Garlic Cloves minced
2 Tsp Olive oil
2 Tsp Balsamic Vinaigrette
3 Tbsp fresh basil chopped (Or powdered)
1 Thin French Bread cut in small slices
1 Cup grated Mozzarella Cheese
Combine all ingredients, including cheese. Marinate in fridge for 20 min. Slice bread, brush with Olive oil on BOTH sides. Bake bread ONLY at 350 for 5-10 min. Take bread out and add everything on it. Then, Broil for 5-10 min.
2 Garlic Cloves minced
2 Tsp Olive oil
2 Tsp Balsamic Vinaigrette
3 Tbsp fresh basil chopped (Or powdered)
1 Thin French Bread cut in small slices
1 Cup grated Mozzarella Cheese
Combine all ingredients, including cheese. Marinate in fridge for 20 min. Slice bread, brush with Olive oil on BOTH sides. Bake bread ONLY at 350 for 5-10 min. Take bread out and add everything on it. Then, Broil for 5-10 min.
Alicia Warnock
Tortilla Soup with lots of veggies
1 Yellow Onion
1 Zuchinni Chopped
1 Can Black Beans, rinsed/drain
3 Stalks of Celery
1 ½ Cup of Frozen Corn
1 Can of Rotel (mild)
1 Can of Crushed or Diced Tomato’s
2 Chicken Bullion Cubes (with corresponding water, 2 cups) OR 1 can of Chicken Broth
Few sprinkles of Cumin
Little Salt to taste
Sauté in a pan the Onion, Zucchini, and celery for a few minutes to soften. In a large pot put your can of Rotel, Tomatos, Chicken Bullion cubes & water or just your 1 can of chicken broth, Cumin, and salt. Let that boil for a few seconds to get it warm then add everything all together in the pot. Great with Cheddar Cheese , Sour Cream, and Tortilla Strips over it!
1 Zuchinni Chopped
1 Can Black Beans, rinsed/drain
3 Stalks of Celery
1 ½ Cup of Frozen Corn
1 Can of Rotel (mild)
1 Can of Crushed or Diced Tomato’s
2 Chicken Bullion Cubes (with corresponding water, 2 cups) OR 1 can of Chicken Broth
Few sprinkles of Cumin
Little Salt to taste
Sauté in a pan the Onion, Zucchini, and celery for a few minutes to soften. In a large pot put your can of Rotel, Tomatos, Chicken Bullion cubes & water or just your 1 can of chicken broth, Cumin, and salt. Let that boil for a few seconds to get it warm then add everything all together in the pot. Great with Cheddar Cheese , Sour Cream, and Tortilla Strips over it!
Alicia Warnock
Black Bean Salsa for topping
5 oz can Black Beans, Rinsed & Drained
8 oz Frozen Corn
¼ Cup Chopped Cilantro
2 Tbs Chopped Green Onions
2 Tbs Chopped Red Onion
¼ Cup Chopped Ripe Tomato’s
¼ Cup Fresh Lime Juice
2 Tbs Veg Oil, Little Salt & Pepper to taste
1 ½ Tsp Ground Cumin
8 oz Frozen Corn
¼ Cup Chopped Cilantro
2 Tbs Chopped Green Onions
2 Tbs Chopped Red Onion
¼ Cup Chopped Ripe Tomato’s
¼ Cup Fresh Lime Juice
2 Tbs Veg Oil, Little Salt & Pepper to taste
1 ½ Tsp Ground Cumin
Southwest Chicken Pockets
2 Cups Diced Cooked Chicken
6 oz Cream Cheese, softened
½ Cup Butter, softened
4 oz can Diced Green Chilis
1 Tbs Chopped Green Onions
1/8 Tsp Chili Pwdr
1/8 Tsp Cumin
(2) 8 oz cans of refrigerated Pillsbury Crescent Rolls
3 Tbs Butter, Melted
1 Cup Bread Crumbs
In large bowl cream together cream cheese, ½ Cup softened butter, green chilis, green onions, chili pwdr, and cumin. Then, add chicken and stir everything together. Then, open your crescent rolls and in each triangle, flatten it out a little so that its easy to fold up the chicken filling. Spoon in each triangle enough filling but not too much where you cant stretch and fold the dough over it all. Tuck all sides in so that it looks like a pillow. Once they are all filled and corners are tucked, lightly dip pillows into melted butter and then roll in bread crumbs. Bake at 400 for 20 min.
6 oz Cream Cheese, softened
½ Cup Butter, softened
4 oz can Diced Green Chilis
1 Tbs Chopped Green Onions
1/8 Tsp Chili Pwdr
1/8 Tsp Cumin
(2) 8 oz cans of refrigerated Pillsbury Crescent Rolls
3 Tbs Butter, Melted
1 Cup Bread Crumbs
In large bowl cream together cream cheese, ½ Cup softened butter, green chilis, green onions, chili pwdr, and cumin. Then, add chicken and stir everything together. Then, open your crescent rolls and in each triangle, flatten it out a little so that its easy to fold up the chicken filling. Spoon in each triangle enough filling but not too much where you cant stretch and fold the dough over it all. Tuck all sides in so that it looks like a pillow. Once they are all filled and corners are tucked, lightly dip pillows into melted butter and then roll in bread crumbs. Bake at 400 for 20 min.
Alicia Warnock
Cheesy Spaghetti Bake
1 ½ lb Ground Beef
8 oz Sliced Fresh Mushrooms (optional)
2 Garlic Cloves, minced
1 Cup Chopped Onion
1 (28oz) Can Crushed Tomato’s
1 (15oz) Spaghetti sauce
2 Tsp Salt
1 Tsp Basil Flakes
12 oz Spaghetti broken in half & cooked
8 oz Mozzarella Cheese grated
¼ Cup fresh Parmesan Cheese
Cook ground beef, mushrooms, onions, and garlic until brown. Drain. Add crushed tomato’s, tomato sauce, and seasonings. Simmer for 20-25 min uncovered. In a glass baking dish, layer half of the cooked spaghetti, half of Mozz. Cheese, and half of sauce. Repeat. Sprinkle with Parmesan cheese on top and bake at 375 for 30 min. Great with Salad and Garlic Bread!
8 oz Sliced Fresh Mushrooms (optional)
2 Garlic Cloves, minced
1 Cup Chopped Onion
1 (28oz) Can Crushed Tomato’s
1 (15oz) Spaghetti sauce
2 Tsp Salt
1 Tsp Basil Flakes
12 oz Spaghetti broken in half & cooked
8 oz Mozzarella Cheese grated
¼ Cup fresh Parmesan Cheese
Cook ground beef, mushrooms, onions, and garlic until brown. Drain. Add crushed tomato’s, tomato sauce, and seasonings. Simmer for 20-25 min uncovered. In a glass baking dish, layer half of the cooked spaghetti, half of Mozz. Cheese, and half of sauce. Repeat. Sprinkle with Parmesan cheese on top and bake at 375 for 30 min. Great with Salad and Garlic Bread!
Alicia Warnock
Spaghetti Squash
1 Spaghetti Squash
2 Tbsp Olive oil
1 Tbsp Butter
8 oz Slice Mushrooms
2 Medium ripe Tomato’s chopped
1 Medium Zucchini cut into ¼ inch slices
5 green onions chopped including tops
1 Tsp Minced Garlic
1 Medium Red Pepper cut into 1/8 inch strips
¼ lb Sweet Peas (frozen)
¾ Cup fresh grated Parmesan Cheese
Microwave (cut in half, cook for 10-12 min) or Bake the Squash 350 for aprox. 1 ½ hrs. Remove seeds from Spaghetti Squash, use fork to pull out strands.
In large skillet heat Olive oil, butter over med heat. Add mushrooms, tomato’s, zucchini, green onions, garlic, red pepper, peas. Cook until soft 4-5 min. Pour over squash and toss. Sprinkle with Parmesan cheese. Can add a little Spaghetti sauce over it for more flavor.
Option: Can cook noodles to serve under for kids for it to be more filling.
2 Tbsp Olive oil
1 Tbsp Butter
8 oz Slice Mushrooms
2 Medium ripe Tomato’s chopped
1 Medium Zucchini cut into ¼ inch slices
5 green onions chopped including tops
1 Tsp Minced Garlic
1 Medium Red Pepper cut into 1/8 inch strips
¼ lb Sweet Peas (frozen)
¾ Cup fresh grated Parmesan Cheese
Microwave (cut in half, cook for 10-12 min) or Bake the Squash 350 for aprox. 1 ½ hrs. Remove seeds from Spaghetti Squash, use fork to pull out strands.
In large skillet heat Olive oil, butter over med heat. Add mushrooms, tomato’s, zucchini, green onions, garlic, red pepper, peas. Cook until soft 4-5 min. Pour over squash and toss. Sprinkle with Parmesan cheese. Can add a little Spaghetti sauce over it for more flavor.
Option: Can cook noodles to serve under for kids for it to be more filling.
-Alicia Warnock
Crock Pot Roast
Crock Pot Roast
3-5 lb Beef Roast
Garlic Salt to taste
Garlic salt the roast and place in crock pot
10 ¾ can Cream of Mushroom Soup
1 Pkg Dry Onion Soup Mix
10 ¾ can Beef Gravy
½ Cup Brown Sugar
3 Tbsp Vinegar
2 Tbsp Soy sauce
1 Tbsp Worchestershire sauce
Mix together and pour over roast. Cook on low heat for 12 hrs OR on high heat for 6-7 hours.
Good with Steamed Green beans and Baked Potato’s!
3-5 lb Beef Roast
Garlic Salt to taste
Garlic salt the roast and place in crock pot
10 ¾ can Cream of Mushroom Soup
1 Pkg Dry Onion Soup Mix
10 ¾ can Beef Gravy
½ Cup Brown Sugar
3 Tbsp Vinegar
2 Tbsp Soy sauce
1 Tbsp Worchestershire sauce
Mix together and pour over roast. Cook on low heat for 12 hrs OR on high heat for 6-7 hours.
Good with Steamed Green beans and Baked Potato’s!
-Alicia Warnock
Southern Pulled Pork Sandwhich
3-4 lbs Pork Roast
2 Onions chopped
16 oz BBQ Sauce
1/3 Cup Honey
Cook in crockpot until chicken is cooked. (6-? hrs on high)
Good with Corn on the Cob!
2 Onions chopped
16 oz BBQ Sauce
1/3 Cup Honey
Cook in crockpot until chicken is cooked. (6-? hrs on high)
Good with Corn on the Cob!
-Alicia Warnock
Crockpot Sweet & Sour Chicken
4 Chicken Breasts
¾ Cup Water
¾ Cup Ketchup
½ Cup Sugar
2 Tbsp Vinegar
4 Tbsp Soy sauce
Cook in crockpot until chicken is cooked. (5-? hrs on high)
Good with White Rice!
¾ Cup Water
¾ Cup Ketchup
½ Cup Sugar
2 Tbsp Vinegar
4 Tbsp Soy sauce
Cook in crockpot until chicken is cooked. (5-? hrs on high)
Good with White Rice!
-Alicia Warnock
Shredded BBQ Chicken Sandwhiches
4 lbs chicken breast
16 oz BBQ Sauce
1 Cup water
Cook in crockpot until chicken is cooked. (5-? hrs on high) Until chicken is shredded
Rhodes Rolls (follow thawing directions on package, allow yourself about 6 hours for them to defrost and rise) They are small so I would figure a couple per adult and one per child and then a few extra for afterwards with butter & jelly!
16 oz BBQ Sauce
1 Cup water
Cook in crockpot until chicken is cooked. (5-? hrs on high) Until chicken is shredded
Rhodes Rolls (follow thawing directions on package, allow yourself about 6 hours for them to defrost and rise) They are small so I would figure a couple per adult and one per child and then a few extra for afterwards with butter & jelly!
Cranberry Chicken
4-5 Chicken Breasts
1 can whole cranberries
1 cup or more of bbq sauce
Cook in crockpot until chicken is cooked. (5-? hrs on high)
1 can whole cranberries
1 cup or more of bbq sauce
Cook in crockpot until chicken is cooked. (5-? hrs on high)
-Alicia Warnock
10.01.2010
31 Days of Halloween
Every year I see all these fabulous Halloween snack and meal ideas, but I never seem to get around to all of them. So this year I've decided to do some kind of Halloween item every day. It could be a meal, a snack, or drink, a dessert; just as long as it's one a day. I have a lot of time on my hands.Wait, no. I have a lot of cleaning to do that I want to avoid.
So anyway, I thought I'd post what I do on thisblog. I'll keep adding tothispost daily. I've got the first two weeks plotted out, and will be planning the next 2 weeks soon.So if you have any ideas post them!! Please;). Most of the ideas I have so far are from Family Fun magazine,Gourmet Mom on the Go, and from you guys posting ideas last year.
So here goes. . .31 days of Halloween. . .
(Click on each day to see the recipes)
Garlic Roasted Cauliflower
We were so tired of steamed veggies, no one was eating them. When I tried this recipe all of my family ate cauliflower! I got the recipe idea from Allrecipes.com but they used 2 tablespoons minced garlic and 1 tablespoon chopped fresh parsley instead of garlic powder. I went with the lazy way and it was still good.
- 2 teaspoons garlic powder with parsley
- 3 tablespoons olive oil
- 1 large head cauliflower, separated into florets
- 1/3 cup grated Parmesan cheese
- salt and black pepper to taste
- Preheat the oven to 450 degrees F (220 degrees C).
- In a large casserole dish, toss cauliflower in olive oil and garlic powder until well coated.
- Bake for 20-25 minutes, stirring halfway through. Top with Parmesan cheese and parsley, and broil for 3 to 5 minutes, until golden brown.
9.29.2010
Savory Balsamic Pot Roast
I know I know. Pot roast seems so boring. But this pot roast is. so. good. Trust me.
Ingredients:
3-4 lb chuck roast
4 onions
1 C balsamic vinegar
3/4 C soy sauce
1/2 C water
1/2 C brown sugar
1 C beef broth
1/2 C white wine
4-5 bay leaves
Directions:
Slice onions. Place on bottom of roasting pan. Put on pot roast. Pour liquid over roast. Cook at 325 for 3-3 1/2 hrs. Add carrots and potatoes 45 min before done if desired.
3-4 lb chuck roast
4 onions
1 C balsamic vinegar
3/4 C soy sauce
1/2 C water
1/2 C brown sugar
1 C beef broth
1/2 C white wine
4-5 bay leaves
Directions:
Slice onions. Place on bottom of roasting pan. Put on pot roast. Pour liquid over roast. Cook at 325 for 3-3 1/2 hrs. Add carrots and potatoes 45 min before done if desired.
7.18.2010
Tangy Coleslaw
2-10 oz pkgs of shredded coleslaw mix (I usually just use one 16 oz pkg because that's what they have at the commissary and it works just fine)
dressing:
1/2 C sugar (I only use 1/4, because I think 1/2 is too sweet)
1/2 C mayo (I use fat free miracle whip)
1/4 C milk + 1/4 C buttermilk (Instead of milk and buttermilk, I do 1/2 C skim milk with extra lemon juice added to make a buttermilk substitute since I almost never actually buy buttermilk)
2 1/2 T lemon juice
1 1/2 T vinegar
1/2 t salt
1/4 t pepper
Whisk together dressing. Pour over cabbage in a large bowl and toss to coat. Chill in the fridge (says 2 hrs, but I think I usually just do an hour.)
Baked Beans
I told Colby I'd post this, but I don't know the proportions because I just kind of make it up as I go.
1 lb dried navy beans, picked through and rinsed
4-8 slices of really good bacon (depending on how much you want)
1 green pepper, diced
1 onion, diced
sauce (all measurements are guesses):
1 1/2 C Sweet Baby Ray's BBQ sauce, whichever flavor you like best
3/4 C brown sugar
2 T yellow mustard
1 T cider vinegar
1 t Worcestershire sauce
1 t garlic
1/2 C water
1 t salt
1/2 t pepper
Cook navy beans by bringing to a boil in 10 C of unsalted water, covering and let simmer for 1 hour or until done. Drain off the cooking water.
Cook the bacon and then crumble it. Saute the onion and pepper in 1-2T of bacon grease (or in butter or oil if the thought of cooking in bacon grease repulses you--it does add lots of flavor, but I'll admit that it took me years before I was even willing to try it).
In a bowl, mix the sauce ingredients. Taste it and add more of any of the ingredients to get it to your desired flavor. (If this isn't enough sauce, just add a little more of everything...like I said, I just make it up, so I don't know exactly how much.)
In a 9x13, mix the beans, onion, pepper, bacon, and sauce. The sauce should coat everything well so that it doesn't get dried out in the oven. Bake 350 for 1 hour.
Subscribe to:
Posts (Atom)