Could you share your favorite simple recipie??i love new ideas=)?!
Answers:
Caprese Chicken!. Its a pampered chef recipe that is delicious!.
Thaw your chicken breast (how many depends on how many people are eating)!. I poke holes in them on both sides with a fork and then put them in a gallon size zip lock!. Next add Italian dressing in the bag 1/2 to 1 full bottle( save a little dressing for later)!. Add 3-4 teaspoons of balsamic vinegar and 3-4 teaspoons of garlic powder!. Shake & move the chicken around in the bag to stir it up and place in the fridge for about an hour!. Fire up the grill and cook your chicken!. 3-5 minutes before your chicken is ready glaze the chicken with a little italian dressing and add sliced tomato on it on the grill!. Top with mozerella cheese and remove when cheese is melted!. This kind of reciepe will make you feel like an Olive Garden chef when you taste it, its that good!.Www@FoodAQ@Com
Thaw your chicken breast (how many depends on how many people are eating)!. I poke holes in them on both sides with a fork and then put them in a gallon size zip lock!. Next add Italian dressing in the bag 1/2 to 1 full bottle( save a little dressing for later)!. Add 3-4 teaspoons of balsamic vinegar and 3-4 teaspoons of garlic powder!. Shake & move the chicken around in the bag to stir it up and place in the fridge for about an hour!. Fire up the grill and cook your chicken!. 3-5 minutes before your chicken is ready glaze the chicken with a little italian dressing and add sliced tomato on it on the grill!. Top with mozerella cheese and remove when cheese is melted!. This kind of reciepe will make you feel like an Olive Garden chef when you taste it, its that good!.Www@FoodAQ@Com
i can't pick just one!.!.!.!. here are a few of my favs!.!.!.!.
the first one is so easy and versatile!.!.!.!.!.!.
FETTUCCINI ALFREDO
Note!.!.!.!.!.!. you can always change this up by serving it plain or by adding cooked chicken or shrimp or scallops!.!.!.!.!. and i always serve this with a salad and garlic bread!.!.!.!.!.!.
INGREDIENTS!.!.!.!.!.!.!.!.!.!.!.!.
1 pound dry fettuccine pasta
3 pints heavy whipping cream
1 cup grated Romano cheese ( or grated parmesan cheese)
4 tablespoons butter
1 pinch ground nutmeg
ground black pepper to taste
DIRECTIONS
Cook pasta according to directions on package!. Drain and toss with one tablespoon of butter, cover and set aside!.
In a medium sauce pan over low heat, heat cream and 3 tablespoons of butter, stirring constantly!. When cream begins to simmer mix in a small amounts of Romano cheese, stirring constantly, until all cheese is added and sauce has reduced!. It should be thick and easily cover the back of a spoon!.
Stir in nutmeg and black pepper!. Toss with warm fettuccini and serve!.
CHICKEN MARSALA
INGREDIENTS!.!.!.!.!.!.!.!.!.!.!.!.!.
1/4 cup all-purpose flour for coating
1/2 teaspoon salt
1/4 teaspoon ground black pepper
1/2 teaspoon dried oregano
4 skinless, boneless chicken breast halves - pounded 1/4 inch thick
4 tablespoons butter
4 tablespoons olive oil
1 cup sliced mushrooms
1/2 cup Marsala wine
1/4 cup cooking sherry
DIRECTIONS
In a shallow dish or bowl, mix together the flour, salt, pepper and oregano!. Coat chicken pieces in flour mixture!.
In a large skillet, melt butter in oil over medium heat!. Place chicken in the pan, and lightly brown!. Turn over chicken pieces, and add mushrooms!. Pour in wine and sherry!. Cover skillet; simmer chicken 10 minutes, turning once, until no longer pink and juices run clear!.
GRILLED SHRIMP SCAMPI
INGREDIENTS!.!.!.!.!.!.!.!.!.!.
1/4 cup olive oil
1/4 cup lemon juice
3 tablespoons chopped fresh parsley
1 tablespoon minced garlic
ground black pepper to taste
crushed red pepper flakes to taste (optional)
1 1/2 pounds medium shrimp, peeled and deveined
DIRECTIONS
In a large, non-reactive bowl, stir together the olive oil, lemon juice, parsley, garlic, and black pepper!. Season with crushed red pepper, if desired!. Add shrimp, and toss to coat!. Marinate in the refrigerator for 30 minutes!.
Preheat grill for high heat!. Thread shrimp onto skewers, piercing once near the tail and once near the head!. Discard any remaining marinade!.
Lightly oil grill grate!. Grill for 2 to 3 minutes per side, or until opaque!.
SPINACH STUFFED CHICKEN BREAST
INGREDIENTS!.!.!.!.!.!.!.!.!.!.!.
4 skinless, boneless chicken breasts
1/2 cup mayonnaise
1/2 cup crumbled feta cheese
2 cloves garlic, chopped
1 (10 ounce) package frozen chopped spinach, thawed and drained
4 slices bacon
DIRECTIONS
In a medium bowl, mix mayonnaise, spinach, feta cheese, and garlic until well blended!. Set aside!.
Carefully butterfly chicken breasts, making sure not to cut all the way through!. Spoon spinach mixture into chicken breasts!. Wrap each with a piece of bacon, and secure with a toothpick!. Place in shallow baking dish!. Cover!.
Bake at 375 degrees F (190 degrees C) for 1 hour, or until chicken is no longer pink!.
Good Eating!.!.!.!.!.!.!.!.!.!.!.!.!. :)
Www@FoodAQ@Com
the first one is so easy and versatile!.!.!.!.!.!.
FETTUCCINI ALFREDO
Note!.!.!.!.!.!. you can always change this up by serving it plain or by adding cooked chicken or shrimp or scallops!.!.!.!.!. and i always serve this with a salad and garlic bread!.!.!.!.!.!.
INGREDIENTS!.!.!.!.!.!.!.!.!.!.!.!.
1 pound dry fettuccine pasta
3 pints heavy whipping cream
1 cup grated Romano cheese ( or grated parmesan cheese)
4 tablespoons butter
1 pinch ground nutmeg
ground black pepper to taste
DIRECTIONS
Cook pasta according to directions on package!. Drain and toss with one tablespoon of butter, cover and set aside!.
In a medium sauce pan over low heat, heat cream and 3 tablespoons of butter, stirring constantly!. When cream begins to simmer mix in a small amounts of Romano cheese, stirring constantly, until all cheese is added and sauce has reduced!. It should be thick and easily cover the back of a spoon!.
Stir in nutmeg and black pepper!. Toss with warm fettuccini and serve!.
CHICKEN MARSALA
INGREDIENTS!.!.!.!.!.!.!.!.!.!.!.!.!.
1/4 cup all-purpose flour for coating
1/2 teaspoon salt
1/4 teaspoon ground black pepper
1/2 teaspoon dried oregano
4 skinless, boneless chicken breast halves - pounded 1/4 inch thick
4 tablespoons butter
4 tablespoons olive oil
1 cup sliced mushrooms
1/2 cup Marsala wine
1/4 cup cooking sherry
DIRECTIONS
In a shallow dish or bowl, mix together the flour, salt, pepper and oregano!. Coat chicken pieces in flour mixture!.
In a large skillet, melt butter in oil over medium heat!. Place chicken in the pan, and lightly brown!. Turn over chicken pieces, and add mushrooms!. Pour in wine and sherry!. Cover skillet; simmer chicken 10 minutes, turning once, until no longer pink and juices run clear!.
GRILLED SHRIMP SCAMPI
INGREDIENTS!.!.!.!.!.!.!.!.!.!.
1/4 cup olive oil
1/4 cup lemon juice
3 tablespoons chopped fresh parsley
1 tablespoon minced garlic
ground black pepper to taste
crushed red pepper flakes to taste (optional)
1 1/2 pounds medium shrimp, peeled and deveined
DIRECTIONS
In a large, non-reactive bowl, stir together the olive oil, lemon juice, parsley, garlic, and black pepper!. Season with crushed red pepper, if desired!. Add shrimp, and toss to coat!. Marinate in the refrigerator for 30 minutes!.
Preheat grill for high heat!. Thread shrimp onto skewers, piercing once near the tail and once near the head!. Discard any remaining marinade!.
Lightly oil grill grate!. Grill for 2 to 3 minutes per side, or until opaque!.
SPINACH STUFFED CHICKEN BREAST
INGREDIENTS!.!.!.!.!.!.!.!.!.!.!.
4 skinless, boneless chicken breasts
1/2 cup mayonnaise
1/2 cup crumbled feta cheese
2 cloves garlic, chopped
1 (10 ounce) package frozen chopped spinach, thawed and drained
4 slices bacon
DIRECTIONS
In a medium bowl, mix mayonnaise, spinach, feta cheese, and garlic until well blended!. Set aside!.
Carefully butterfly chicken breasts, making sure not to cut all the way through!. Spoon spinach mixture into chicken breasts!. Wrap each with a piece of bacon, and secure with a toothpick!. Place in shallow baking dish!. Cover!.
Bake at 375 degrees F (190 degrees C) for 1 hour, or until chicken is no longer pink!.
Good Eating!.!.!.!.!.!.!.!.!.!.!.!.!. :)
Www@FoodAQ@Com
Chicken in Champagne Sauce
4 boneless chicken breasts
1 tsp thyme
1 tsp seasoned salt (Lawry’s)
1 tsp garlic salt or powder
6 tbs light margarine or butter
2/3 cup Asti Spumante or any sweet wine (use the cheapest you can find)
2 tsp flour (more if needed to thicken)
1 cup half and half or lowfat milk
Sprinkle chicken breasts with all seasonings!. Heat butter in frying pan!. Brown chicken!. Add Asti or wine!. Cover pan and simmer about 30- 40 minutes, turning twice, until chicken is tender!. Remove chicken and keep warm!. Thicken sauce with flour!. Stir in half and half and heat sauce!. Add chicken to sauce to coat!. Makes 4 servings
Serving suggestions: Serve with boiled red potatoes or mashed potatoes with sauce on top and steamed broccoli!.
Porcupine Balls
1 egg
? cup water
1 envelope lipton onion soup mix
1 ? lbs lean ground beef
? - ? cup uncooked minute rice
1 – 46 oz bottle of Campbell Tomato Juice
1 tsp sugar
Beat egg slightly with water and 2 tbs soup mix!. Mix lightly with beef and ? cup of rice!. Shape into large meatballs (1 ? to 2 inches)!. Roll in remaining rice, pressing it lightly into the meatball!. Use more rice if needed!.
Heat tomato juice to boiling!. Stir in remaining onion soup mix and sugar!. Place meatballs in sauce and cover!. Simmer, stirring several times for 50 minutes!.
Serving suggestions: Great with a vegetable or salad and rolls!.
Www@FoodAQ@Com
4 boneless chicken breasts
1 tsp thyme
1 tsp seasoned salt (Lawry’s)
1 tsp garlic salt or powder
6 tbs light margarine or butter
2/3 cup Asti Spumante or any sweet wine (use the cheapest you can find)
2 tsp flour (more if needed to thicken)
1 cup half and half or lowfat milk
Sprinkle chicken breasts with all seasonings!. Heat butter in frying pan!. Brown chicken!. Add Asti or wine!. Cover pan and simmer about 30- 40 minutes, turning twice, until chicken is tender!. Remove chicken and keep warm!. Thicken sauce with flour!. Stir in half and half and heat sauce!. Add chicken to sauce to coat!. Makes 4 servings
Serving suggestions: Serve with boiled red potatoes or mashed potatoes with sauce on top and steamed broccoli!.
Porcupine Balls
1 egg
? cup water
1 envelope lipton onion soup mix
1 ? lbs lean ground beef
? - ? cup uncooked minute rice
1 – 46 oz bottle of Campbell Tomato Juice
1 tsp sugar
Beat egg slightly with water and 2 tbs soup mix!. Mix lightly with beef and ? cup of rice!. Shape into large meatballs (1 ? to 2 inches)!. Roll in remaining rice, pressing it lightly into the meatball!. Use more rice if needed!.
Heat tomato juice to boiling!. Stir in remaining onion soup mix and sugar!. Place meatballs in sauce and cover!. Simmer, stirring several times for 50 minutes!.
Serving suggestions: Great with a vegetable or salad and rolls!.
Www@FoodAQ@Com
My newest favorites are:
Orzo tossed with:
juice from 1 lemon
1/4 cup olive oil
canellini beans, rinsed
diced tomatoes
chopped flat leaf parsley
feta cheese (about 4-5 oz!., crumbled)
Amazing!
Or:
1 bag bay scallops, thawed and let drain on paper towel
1/2 box linguini
Juice from 1 lemon
3 T olive oil
2 T butter
2 cloves garlic, chopped
Chopped flat leaf parsley and shredded parmesan for garnish
Sear/sautee the scallops, drain liquid, toss with lemon, garlic, butter/oil, and pasta and cook on high for 2-3 mins!. Yum!Www@FoodAQ@Com
Orzo tossed with:
juice from 1 lemon
1/4 cup olive oil
canellini beans, rinsed
diced tomatoes
chopped flat leaf parsley
feta cheese (about 4-5 oz!., crumbled)
Amazing!
Or:
1 bag bay scallops, thawed and let drain on paper towel
1/2 box linguini
Juice from 1 lemon
3 T olive oil
2 T butter
2 cloves garlic, chopped
Chopped flat leaf parsley and shredded parmesan for garnish
Sear/sautee the scallops, drain liquid, toss with lemon, garlic, butter/oil, and pasta and cook on high for 2-3 mins!. Yum!Www@FoodAQ@Com
chili cheese fries
use one idaho potato per person cut it in 8ths
put on baking pan drizzle with Extra Virgin Olive Oil (EVOO) and some grilling seasoning pop in oven at 400 degrees for half hour
for chili - diced tomatoes seasoned for chili, kidney beans, little tomato sauce
cheese sauce - make a cheese roux I liked the Parmesan or Italian cheese blend
My family loves thisWww@FoodAQ@Com
use one idaho potato per person cut it in 8ths
put on baking pan drizzle with Extra Virgin Olive Oil (EVOO) and some grilling seasoning pop in oven at 400 degrees for half hour
for chili - diced tomatoes seasoned for chili, kidney beans, little tomato sauce
cheese sauce - make a cheese roux I liked the Parmesan or Italian cheese blend
My family loves thisWww@FoodAQ@Com
http://cristina-kitchen!.blogspot!.com/
simple, easy to made and tasty Www@FoodAQ@Com
simple, easy to made and tasty Www@FoodAQ@Com