Chicken and Mushrooms

3, frozen, chicken breasts
1 cup, rice
1 jar mushrooms
1 can beef consumme soup
1 can French Onion soup
1 stick butter

Melt butter in 9x13 pan. Add rice, mushrooms and soups. Place chicken on top and bake at 350 for an hour.

**I only add 1/2 of the butter, and only put mushrooms over half of the dish because not everyone in my family eats mushrooms. This is a really easy dinner when you don't have time to cook.

Chicken, Cabbage and noodle salad

This is Jeannie's recipe!

1 head green cabbage, chopped fine
2 chicken breasts, boiled and shredded (make sure it has cooled)
4 green onions, chopped
4 TB slivered almonds, toasted
4 TB sesame seeds
2 packs of plain, no seasoning, top ramen noodles, broken up

Mix everything together and add whisked dressing below:

1 C oil
6 TB vinegar
4 TB sugar
2 TB salt
1 tsp accent
1/2 tsp pepper

Poppyseed salad

My mother-in-law's recipe

Green leaf and red leaf lettuce, washed and chopped
2 Cans of mandarin oranges, drained
1 C slivered almonds
green onions, chopped

Dressing:
(This makes a lot, so you may not need it all)
1 1/2 C sugar
2 tsp dry mustard
2 tsp salt
2/3 C vinegar
2 C oil
3 TB poppy seeds
2 TB onion juice (if you can find it, or just grate a little bit of onion)

Whisk Dressing ingredients and pour over lettuce, mandarin oranges, almonds, and green onion. Toss to combine.

Risotto con Pomodoro e Basilico (Tomato and Basil)

3 or 3 1/2 C Chicken broth
4 TB unsalted butter
2 large garlic cloves, bruised
1 onion, chopped
1 ½ C fresh or canned drained tomatoes, peeled, seeded and chopped
1 ½ C Arborio, Carnaroli, or Vialone nano rice
4 TB freshly grated Parmesan
10 large fresh basil leaves, torn into very small pieces
Salt and freshly ground pepper, to taste
1 cup fresh mozzarella, diced (optional)


1. Gently heat the broth and keep it warm over a low heat.
2. Meanwhile, melt half the butter in a saucepan; add the garlic and onion, and sauté gently until softened, 4-5 minutes. Discard the garlic.
3. Stir in the tomatoes and simmer over medium-low heat until the sauce is thickened and aromatic about 20 minutes, stirring occasionally.
4. In a large skillet over medium heat, melt the remaining butter and add the rice. Sauté for 3-4 minutes, stirring constantly to coat the grains.
5. Heat the tomato sauce through and stir it into the rice. Reduce the heat to medium and simmer until the sauce is absorbed, stirring constantly.
6. Add a ladleful of the hot broth and stir frequently. When it has been almost completely absorbed, add another ladleful of hot broth and stir well. Continue adding the broth, a ladleful at a time, until the rice s tender but still slightly chewy, 20-25 minutes. It should be creamy but not mushy.
7. Remove the pan from the heat. Stir in the grated Parmesan and the basil. Taste for salt and add pepper. Mix in the mozzarella. Serve the finished risotto piping hot, passing additional Parmesan at the table.



Tips: Use San Marzano tomatoes
Buy Arborio rice, basil, san marzanno tomatoes and fresh Mozzarella at Pirate o’s in Draper

Marcheschi Sauce

This is a great sauce to go over pasta or polenta; we use penne or mostaccioli pasta. I double the recipe and divide it into small containers and freeze it.

¼ C. olive oil
1 lb mild or Hot Italian sausage (sometimes I use turkey sausage, it is not as good, but healthier)
2 boneless, skinless, chicken breasts, chopped
1 large onion, chopped
3 large carrots chopped
1 stalk of celery, chopped
1 bunch of parsley, chopped
2-3 garlic cloves, chopped
1 (28 oz) can crushed tomatoes
1 (16 oz) can of tomato juice
1 (14 oz) can chicken broth
Grated Parmesan cheese

In big saucepan heat oil, add chicken and sausage and brown together. Remove meat, keeping the juice, and gently brown onions, carrots, celery, parsley and garlic. Add meat back in with the vegetables, then add tomatoes chicken broth, tomato juice, and salt to taste. Simmer for at least an hour on low heat covered. Serve sauce over pasta or polenta and sprinkle with cheese.


Polenta

7 C water
1 Tb salt
1 2/3 C coarse-grained yellow cornmeal
7 chicken bouillon cubes

1. Bring the water and bouillon cubes to a boil in a large, heavy pot
2. Add the salt, keep the water boiling at medium-high heat, and add the cornmeal in a very thin stream, letting a fistful of it run through nearly closed fingers. You should be able to see the individual grains spilling into the pot. The entire time you are adding the cornmeal, stir it with a whisk, and make sure the water is always boiling.
3. When you have put in all the mal, begin to stir with a long-handled wooden spoon, stirring continuously and with thoroughness, bringing the mixture up from the bottom, and loosening it from the sides of the pot. Continue to stir for 40 to 45 minutes. The cornmeal becomes polenta when it forms a mass that pulls cleanly away from the sides of the pot.

Cream of Tomato soup

 Recipe By: Cooks Illustrated
 Serving Size: 6 -Makes about 5 1/2 cups

 Ingredients:
 2 (28 ounce) cans whole tomatoes (not packed in puree), drained, 3 cups juice reserved, tomatoes seeded
 1 1/2 tablespoons dark brown sugar
4 tablespoon unsalted butter
4 large shallots, minced
 1 tablespoon tomato paste

 Pinch ground allspice
 2 tablespoon unbleached all-purpose flour
1 3/4 cups chicken stock or canned low-sodium chicken broth

 1/2 cup heavy cream
 Table salt
cayenne pepper

 Directions:
 1. Adjust oven rack to upper-middle position and heat oven to 450 degrees; line jelly-roll pan or rimmed cookie sheet with foil. Spread tomatoes in single layer on foil, and sprinkle evenly with brown sugar. Bake until all liquid has evaporated and tomatoes begin to color, about 30 minutes. Let tomatoes cool slightly, then peel them off foil; transfer to small bowl and set aside.
2. Heat butter over medium heat in medium nonreactive saucepan until foaming; add shallots, tomato paste, and allspice. Reduce heat to  low, cover, and cook, stirring occasionally, until shallots are softened, 7 to 10 minutes. Add flour and cook, stirring constantly, until thoroughly combined, about 30 seconds. Whisking constantly, gradually add chicken stock; stir in reserved tomato juice and roasted  tomatoes. Cover, increase heat to medium, and bring to boil; reduce heat to low and simmer, stirring occasionally, to blend flavors, about 10 minutes.
 3. Strain mixture into medium bowl; rinse out saucepan. Transfer tomatoes and solids in strainer to blender; add 1 cup strained liquid and puree until smooth. Add remaining reserved liquid.

 4. Return the pureed mixture to the saucepan, add cream, and heat over low heat until hot, about 3 minutes. Off heat, season to taste with salt and cayenne, and serve immediately.
 To Make Ahead
This soup can be prepared through step 3, cooled, covered, and refrigerated for up to 3 days or frozen for up to 2 months. Reheat over low heat before proceeding with step 3.

 Notes:
 Make sure to use canned whole tomatoes that are not packed in puree; you will need some of the juice to make the soup.

Winter Salad with Roasted Cherry Tomatoes

Ingredients

Serves 6
10 ounces (about 1 pint) cherry tomatoes (or substitute grape tomatoes)
6 tablespoons extra-virgin olive oil
3 tablespoons balsamic vinegar
Coarse salt and freshly ground pepper
1 stem fresh rosemary
9 cups torn mixed red lettuce, such as red leaf, lola rossa, red Boston, and red oak
2 heads Belgian endive, cut lengthwise into very thin strips
1/2 cup walnuts, toasted
Shaved Pecorino Romano cheese, for serving
Directions

Preheat oven to 350 degrees. Place tomatoes on a rimmed baking sheet. Add 2 tablespoons oil, 1 tablespoon vinegar, 1/2 teaspoon salt, 1/4 teaspoon pepper, and the rosemary, and toss. Roast until tomatoes are soft and beginning to collapse, 20 to 25 minutes. Transfer all but 4 tomatoes to a small bowl. With the back of a spoon, gently crush remaining 4 tomatoes on baking sheet. Separate skins from pulp, and discard skins and rosemary.
Scrape tomato pulp and liquid into a bowl. Add remaining 2 tablespoons vinegar. Add remaining 1/4 cup oil in a slow, steady stream, whisking until emulsified. Season with salt and pepper.
Combine lettuce, endive, and walnuts in a large bowl. Toss with 1/4 cup of the tomato vinaigrette. Top with reserved tomatoes and cheese. Drizzle with remaining dressing. Serve immediately.

Waldorf Salad

4 apples, peeled, quartered and cored.  (I like gala or fuji)

8 pecan halves, toasted and chopped

1 C finely chopped celery

1/2 diced red pepper (optional)

Green onions chopped (optional)

Toss to combine and squeeze a little bit of lemon to keep the apples fresh.  Here are two dressings to choose from:

 

Dressing:

2 TB Mayo

1/2  of a lemon squeezed 

salt /pepper

or 

Dressing:

3/4 C sour cream

1 Tb dijon mustard

1 1/2 Tb honey

1 tsp minced fresh mint

salt/pepper

Pear and Grilled Chicken salad

Salad:

4 C mixed greens

2 Bartlett pears, cored and thinly sliced

2 chicken breasts, grilled and cut into 1/2 inch strips

1/4 C. crumbled feta cheese

1/4 C. dried cranberries (or pomegranate seeds)

1/4 C. pecan pieces

Dressing:

zest and juice of one orange

1/4 C white wine vinegar

1/2 C vegetable oil

1 TB sugar

1 tsp salt

1/4 tsp black pepper

7 Layer Salad

From bottom to top:

Macaroni, cooked (about 1/2 lb)

Peas (1-2 cups defrosted but cold) 

Grated carrots

lettuce, chopped

Sliced ham (about 1 lb)

Shredded cheese (Cheddar, colby or Monterey jack)

Dressing

Hard boiled eggs, optional

Dressing:

1 C. light mayo

1/2 C light sour cream

1/2 tsp dry mustard

1 1/2 tsp chopped fresh basil or 3/4 tsp dried

1/4 tsp pepper

1/2 tsp salt

Tagiatelle al Ragu (Pasta with meat bolognese sauce)

3 TB olive oil

5 TB butter

2 TB finely chopped yellow onion

2 TB finely diced carrot

2 TB finely diced celery

3/4 lb ground lean beef

salt

1 C dry white wine

1/2 C whole milk

1/8  tsp freshly grated nutmeg

2 C canned whole peeled tomatoes

with their juice, coarsely chopped

1/2 Freshly grated parmigiano-reggiano cheese

1 Put the olive oil, 3 TB of the butter and all the onion in a heavy, deep saucepan over a medium-high heat and saute until the onion has turned a light golden color.  

2.  Add the carrot and celery and continue sauteing until the begin to change color.

3.  Add the beef, breaking it up with a wooden spoon.  Add some salt and cook, stirring occasionally, until the meat is just browned.

4.  Add the wine and cook, stirring occasionally, until it has completely evaporated.  Add the milk and the nutmeg and continue to cook, stirring, until most of the milk has evaporated.

5.  Add the tomatoes, stir, and once they start to bubble, turn the heat down to very low.  Simmer uncovered for at least 3 hours, stirring occasionally.

Serve over 1 lb cooked pasta.  (I would use tagliatelle or fettuccine pasta.)  

Spaghetti con pomodoro e basilico (Tomato and Basil)

Hazan's recipe

1 lb spaghetti, cooked al dente

1/4 C extra virgin olive oil

3 TB thinly sliced garlic

2 lbs fresh ripe tomatoes, peeled, seeded and thinly sliced lengthwise, or 3 C canned whole peeled tomatoes, with their juice, coarsely chopped

salt

1/4 C fresh basil leaves, torn by hand

pinch of red pepper flakes

1.  Put all but 1 TB of the olive oil and  all the garlic in a large skillet over a medium-high heat and cook until the garlic begins to sizzle. 

2.  Add the tomatoes as soon as the garlic begins to change color.  If using fresh tomatoes, you'll notice they give off a fair amount of liquid.  When the liquid begins to reduce, season with salt.  If using canned tomatoes, season with salt at the beginning.  continue cooking over a medium-high heat until the tomatoes have reduced and separated from the oil: 10-20 minutes depending on the size of the skillet.  

3.  When the sauce has reduced, add the torn basil leaves and the optional pinch of red pepper flakes.  Cook for 1-2 minutes, then remove from the heat and set aside.

Toss cooked spaghetti with sauce and 1 TB oil.  Taste for salt.

Ravioli con Burro E Pomodoro (Butter and Tomato)

2 lbs fresh ripe plum tomatoes, peeled, seeded and coarsely chopped, or 3 C. Canned whole tomatoes with juice, coarsely chopped ( I recommend San Marzano tomatoes)

6 Tb butter

1 medium-sized onion, peeled and cut in half

salt

4 TB parmigiano-reggiano cheese, grated

Put everything except cheese in a saucepan and simmer on low for 20-40 minutes or until tomatoes have reduced and separated from the butter.  Remove from the heat and set aside, discarding the onion halves.

Use 1 lb of ravioli (any filling you like).  Boil according to directions. Drain and toss gently with the sauce.  Top with grated cheese.

Hazan Recipe-This is an easy every day sauce.

Italian Spiral Pasta Salad

8 oz. tri-colored Rotini noodles, cooked
1 large can sliced olives
1 cucumber, cubed
1 cup mozzarella cheese, cubed
1 green pepper, diced
1/4 c. green onions (2), diced
1 tomato, diced
peperoni to taste, cut in half
8 oz. Zesty Italian dressing

Combine all ingredients. You may add 2 tsp. dried oregano, basil or dill. Chill 2-24 hours. Serves 12

Fettuccine Alfredo

Alfredo Sauce:
1 pint heavy cream
1 cube butter
2 T. cream cheese
1/2 -3/4 C. Parmesan cheese
1 tsp. garlic powder

In saucepan combine: butter, cream, and cream cheese. Simmer until melted and mixed. Add Parmesan and garlic powder. Simmer 15-20 minutes on low. Add salt and pepper to taste.

Serve over cooked fettuccine noodles.

Recipe from: Megan H.

Candy Bar Salad

16 oz. Vanilla yogurt
3 Granny Smith apples
2-3 candy bars (snickers or milky way)

Cut the apples into bite size pieces. Cut the candy bar length wise, then into small bites. Combine in a medium size bowl and add yogurt to cover. You can add more or less of any ingredient to your liking.

Pasta with chicken and sundried tomatoes

1 lb boneless, skinless chicken breasts

2 TB flour

2 olive oil

3 Tb dry white wine

1 c heavy whipping cream

1 tb Dijon-style mustard 

1/4 tsp salt

1/8 tsp pepper

8 to 10 sundried  tomatoes packed in olive oil, drained, and coarsely chopped

6 oz pasta cooked and drained

1.  Cut chicken into bite size pieces.  Toss lightly in flour.

2.  In a large skillet, heat the olive oil over medium heat.  Add the chicken and cook and stir for 3 to 4 minutes or until the chicken is no longer pink.  Remove the chicken from the pan.

3.  Add the wine to the pan and deglaze (cooks off alcohol).  Add the whipping cream, mustard, salt, and pepper.  Bring to a boil.  Cook and stir for 3 minutes.  Add the tomatoes and continue to cook for 1 to 2 minutes more or until the mixture is slightly thickened.

4.  Return the chicken to the pan.  Cook until the chicken is just heated through.

5.  Pour the chicken and sauce over the hot cooked pasta.  Toss and place in large decorative serving bowl.

Hays Mac n cheese

8 oz box of large elbow macaroni

16 oz small curd cottage cheese

8 oz sour cream

2 C grated sharp cheddar cheese

1 egg slightly beaten

Directions:

Preheat oven to 350 degrees

Boil macaroni according to directions, drain.

Mix macaroni with sour cream, cottage cheese, egg, and sharp cheese. Put in a casserole dish and bake 25-30 minutes until golden brown.

Mom's Mac n cheese

1-1/2 C. elbow macaroni

1 1/2 c milk

salt and pepper

2 C sharp cheddar cheese

1/4 Cube of butter

2 TB flour

Boil Macaroni according to directions, drain.

Sauce:

Melt butter in a heavy sauce pan  at medium heat.  Add flour and whisk.  Cook for 30 seconds. Add a little bit of milk and whisk and slowly keep adding milk a little at a time so it is not so thick.  Turn down heat, (should look like a thick soup) and add salt and pepper and cheese.  Add macaroni and then add additional cheese on top.

Fettuccine with mint, peas, ham, and cream

2 leeks, white parts only, sliced thin

2 TB olive oil

2 cloves garlic, minced

1 c chicken stock or broth

1 c heavy cream

3 oz ham cut into small matchstick size strips

1 c frozen peas, defrosted

salt and pepper

1 lb fettuccine, cooked

1 c small mint leaves, chopped

1.  Place sliced leeks in a small bowl of cold water.  Let stand for 5 minutes to rid them of dirt.  Drain.  

2. Heat olive oil in large skillet over medium low heat.  Add leeks and garlic, and cook until softened, 2 to 3 minutes.  Raise the heat to medium-high.  Add chicken stock, cream, ham, and peas; season with salt and pepper.  Let the sauce cook until it is reduced by half stirring frequently until it has thickened, about 6 minutes.

3.  Add Sauce to Fettuccine, toss and sprinkle with mint.

Martha Stewart's recipe

Chinese Chicken Wonton Salad

3 boneless skinless chicken breasts

1/2 package wontons, cut into thirds

1 head iceburg lettuce, torn into pieces

1 11-oz can mandarin oranges, drained

1 4-oz package slivered almonds, toasted

1/4 c. sesame seeds, toasted

1 bunch green onions chopped

Dressing:

4 TB sugar

1 tsp. salt

1/4 tsp. pepper

4 TB white wine vinegar

1/2 c. vegatable oil

Mix together well

Boil chicken breasts until cooked and slice into small pieces.  Fry wontons in vegetable oil until crispy and cool on paper towels.  In a large salad bowl, mix together chicken and wontons with lettuce, oranges, water chesnuts, almonds, green onions and sesame seeds.  Toss with dressing and serve.

Easy fruit salad

This is perfect for showers or as a side dish!

8 apples cut into cubes

8 oranges peeled and cubed

1 large container of frozen strawberries (in sauce).  

Let the strawberries thaw a little and dump over the apples and oranges.  Stir.  The strawberries will keep it cold and the apples from turning brown.

French Peasant Bread

1 TB dry yeast

2 C warm water

1 Tb sugar

2 tsp salt

4 C flour

oil

corn meal 

Melted butter

Place yeast, water, sugar and salt in warm bowl and stir until dissolved.  Add flour and stir until blended.  Do not knead.  Cover and let rise one hour or until doubled in size.  Flour hands, remove dough from the bowl and place in 2 rounds on an oiled cookie sheet sprinkled with corn meal.  Let rise an additional hour.  Brush the tip with melted butter and bake at 425 for 10 minutes.  Reduce temp to 375 and cook an additional 15 minutes.  Remove from oven and brush again with butter.  Serve warm.  So easy and so good with soup or salads!

Southwest Salad

1 package salad greens (10 oz)

1 can (15 oz) whole kernel corn, drained

1 can (15 oz) black beans, rinsed and drained

1/2 C Ranch

1/2 C picante sauce

1 C broken tortilla chips

1/2 C shredded cheddar cheese

1/2 C diced tomatoes

Place the greens in a large salad bowl.  Top with corn and beans.  In a small bowl combine the salad dressing and picante sauce; spoon over vegetables.  Sprinkle with chips, cheese and tomatoes.  Serve!