summerBaby10
let's be nice
Member since 9/07 10208 total posts
Name:
Wifey
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Share your FAVORITE recipe!!
Mine is Betty Crocker's Creamy Chicken & Dumplings. It's comfort food but I could eat this every night.
Prep Time: 16 minutes
Total Time: 36 minute
4 servings
Ingredients:
1 tablespoon vegetable oil
1 pound boneless, skinless chicken breast halves, cut into 1-inch pieces
1 3/4 cups water
1 cup milk
1 envelope (about 1.2 ounces) chicken gravy mix
3/4 teaspoon dried marjoram leaves
1/2 teaspoon salt
1 package (16 ounces) frozen broccoli, cauliflower, carrots
Chopped fresh parsley, if desired
For Dumplings:
1 2/3 cups Bisquick® Original baking mix
1/2 cup milk
Directions:
1. Heat oil in Dutch oven(I just use any large pot) over medium heat. Cook chicken in oil, stirring frequently, until golden brown. Stir in water, milk, gravy mix, marjoram, salt and vegetable mixture. Heat to boiling; reduce heat.
2. Mix bisquick baking mix and milk until soft dough forms. Drop dough by 12 spoonfuls onto chicken mixture (do not drop directly into liquid).
3. Cook uncovered over low heat 10 minutes. Cover and cook 10 minutes longer. Sprinkle with parsley. Image Attachment(s):
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GinaR
LIF Adult
Member since 9/08 1976 total posts
Name:
Gina
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Re: Share your FAVORITE recipe!!
I usually cook new recipes. But here are some that I repeat because they were really good!!
Chicken Taco Chili (leftovers are great in burritos and tacos)
•1 onion, chopped
•1 16-oz can black beans
•1 16-oz can kidney beans
•1 8-oz can tomato sauce
•10 oz package frozen corn kernels
•2 14.5-oz cans diced tomatoes w/chilies
•1 packet taco seasoning
•1 tbsp cumin
•1 tbsp chili powder
•24 oz (3-4) boneless skinless chicken breasts
•chili peppers, chopped (optional)
•1/4 cup chopped fresh cilantro
Combine beans, onion, chili peppers, corn, tomato sauce, cumin, chili powder and taco seasoning in a slow cooker. Place chicken on top and cover. Cook on low for 10 hours or on high for 6 hours. Half hour before serving, remove chicken and shred. Return chicken to slow cooker and stir in. Top with fresh cilantro. Also try it with low fat cheese and sour cream.
Baked Salmon:
I glaze fillets with this mixture
equal parts;
honey
brown sugar
dijion mustard
a squirt of lemon juice
Bake in oven at 325 for 20-25 minutes
cavatappi with Pepperoni
4 ounces thin-sliced pepperoni, slices cut in half
2 tablespoons olive oil
1 large onion, chopped
1 red or green bell pepper, chopped
2 cloves garlic, minced
1 1/2 cups canned tomatoes with their juice (one 16-ounce can)
3/4 teaspoon salt
3/4 pound cavatappi
3 tablespoons chopped flat-leaf parsley
1.In a large frying pan, sauté the pepperoni over moderate heat until lightly browned, about 3 minutes. Transfer to paper towels to drain. Pour off the fat from the pan and wipe the pan clean.
2.In the same pan, heat the oil over moderately low heat. Add the onion and pepper and cook, stirring occasionally, until soft, about 10 minutes. Add the garlic and cook, stirring, for 30 seconds. Stir in the tomatoes with their juice, breaking them up. Add the salt, cover, and simmer over low heat for 10 minutes.
3.In a large pot of boiling, salted water, cook the cavatappi until just done, about 13 minutes. Drain and toss with the sauce, the pepperoni, and the parsley.
Chicken Rollatini
Ingredients:
1 package (10 oz.) frozen chopped spinach, thawed and squeezed dry
1 large egg, slightly beaten
1/2 cup grated Parmesan cheese
1/4 cup shredded mozzarella cheese
1 jar Marinara sauce, or homemade
6 thinly pounded veal or chicken cutlets (about 1-1/4 lbs.)
Directions:
•Combine spinach, egg, cheese and 1/4 cup Sauce in medium bowl; set aside.
•Season cutlets, if desired, with salt and black pepper. Evenly top cutlets with spinach mixture leaving 1/4-inch edge; then roll up and secure with wooden toothpicks. Heat 1 tablespoon oil in 12-inch nonstick skillet over medium-high heat and brown veal. Add Sauce and reduce heat to medium and cook covered, stirring occasionally, 10 minutes or until veal is cooked. Serve, if desired, with hot cooked pasta.
Fried Rice
•2 tablespoons vegetable oil, such as safflower
•2 large eggs, lightly beaten
•Coarse salt and ground pepper
•1 pound bok choy, cored and coarsely chopped
•1 medium onion, finely chopped
•2 garlic cloves, minced
•3 cups cooked rice, reserved from Braised Chicken with White Wine, Tomatoes, and Peas
•4 cooked chicken thighs, reserved from Braised Chicken with White Wine, Tomatoes, and Peas, shredded
•1 tablespoon grated peeled fresh ginger
•2 tablespoons rice vinegar
•2 tablespoons soy sauce
Directions
1.In a large nonstick skillet, heat 1 tablespoon oil over medium. Add eggs; season with salt and pepper, and cook until set, 1 to 3 minutes. Transfer cooked eggs to a cutting board (reserve skillet); let cool. Roll up, and thinly slice eggs crosswise; set aside.
2.In skillet, heat remaining tablespoon oil over medium-high. Add bok choy, onion, and garlic; season with salt and pepper (skillet will be very full). Cook, stirring frequently, until bok choy is crisp-tender, 2 to 4 minutes.
3.Add rice, chicken, sliced eggs, ginger, vinegar, and soy sauce. Cook, tossing, until heated through, 3 to 5 minutes.
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