Category: Cooking

Aussie Chicken

INGREDIENTS:

* 4 skinless, boneless chicken breast halves – pounded to 1/2 inch thickness

* 2 teaspoons seasoning salt

* 6 slices bacon, cut in half

* 1/2 cup prepared mustard

* 1/2 cup honey

* 1/4 cup light corn syrup

* 1/4 cup mayonnaise

* 1 tablespoon dried onion flakes

* 1 tablespoon vegetable oil

* 1 cup sliced fresh mushrooms

* 2 cups shredded Colby-Monterey Jack cheese

* 2 tablespoons chopped fresh parsley

DIRECTIONS:

1. Rub the chicken breasts with the seasoning salt, cover and refrigerate for 30 minutes.

2. Preheat oven to 350 degrees F (175 degrees C). Place bacon in a large, deep skillet. Cook over medium high heat until crisp. Set aside.

3. In a medium bowl, combine the mustard, honey, corn syrup, mayonnaise and dried onion flakes. Remove half of sauce, cover and refrigerate to serve later.

4. Heat oil in a large skillet over medium heat. Place the breasts in the skillet and saute for 3 to 5 minutes per side, or until browned. Remove from skillet and place the breasts into a 9×13 inch baking dish. Apply the honey mustard sauce to each breast, then layer each breast with mushrooms and bacon. Sprinkle top with shredded cheese.

5. Bake in preheated oven for 15 minutes, or until cheese is melted and chicken juices run clear. Garnish with parsley and serve with the reserved honey mustard sauce.

This sounds like a nice dish to  make sometime.   Found it over at Kraft.

Prep Time:

10 min

Total Time:

25 min

Makes:

4 servings, 1-1/2 cups each

What You Need!

1/2 lb. capellini or spaghetti, uncooked

1/2 cup  KRAFT Tuscan House Italian Dressing and Marinade

1 onion, finely chopped

2 cloves  garlic, minced

3 cups halved grape or cherry tomatoes

1 cup  KRAFT Shredded Low-Moisture Part-Skim Mozzarella Cheese

1/3 cup fresh basil, finely sliced

Make It!

COOK pasta as directed on package.

MEANWHILE, heat dressing in large nonstick skillet on medium-high heat. Add onions and garlic; cook and stir 2 min. Add tomatoes; cook 5 min. or until heated through, stirring occasionally.

DRAIN pasta. Add to tomato mixture; mix lightly. Sprinkle with cheese and basil.

Kraft Kitchens Tips

Substitute

Substitute 3 tomatoes, chopped, for the grape or cherry tomatoes.

Special Extra

Add 2 pkg. (6 oz. each) OSCAR MAYER Deli Fresh Grilled Chicken Breast Strips with the tomatoes.

I Know that most people are going to say what this sounds odd but it is really tasty.  Last night my hubby and I were thinking of something to do for dinner and came up with this idea.  Use leftovers from when you make beef and salsa burritos and instead of tortillas use a pizza crust.  The pizza crust can be your choice of homemade or frozen whichever is easier for you

Ingredients

1 pizza crust

1 pkg of mexican style shredded cheese

leftover beef and salsa mixture

prepare your pizza crust and top with the beef and salsa mixture and cheese.  Place in a 425 oven for 15 minutes or until done time may vary with your oven.  Let cool for a few minutes and then slice and serve.

Ingredients

* 4-5 lbs broccoli
* 5 tbsp olive oil
* 1 1/2 tsp salt
* 1/2 tsp pepper
* 1 1/2 tsp garlic powder
Cooking Directions
1. Preheat oven to 425°.
2. Wash broccoli and dry extremely well (or don’t wash it and hope the heat kills any germs.)
3. Cut broccoli into florets.
4. Toss all ingredients together.
5. Spread the broccoli evenly on a cookie sheet.
6. Roast in the oven for 20-25 minutes, or until the tips of the broccoli are browned

I know it has been awhile since I posted a recipe.  I am always on the lookout for easy salmon recipes.  It does not get any easier than this one. I discovered this one a few months ago in one of my many cooking magazines.  In fact I am making it for dinner tonight.  I have modified the recipe to mine and my hubby’s taste.   I season the fish with a salt free garlic herb seasoning before broiling and I use garlic herb feta in place of the plain feta cheese.  Still makes for a tasty recipe.

Ingredients:
4 teaspoons extra-virgin olive oil

1 tablespoon fresh or bottled minced garlic

4 boneless, skinless chicken breast halves (unfold the tenderloin area to make the breast as flat as possible)

Freshly ground black pepper

3 tablespoons Meyer lemon juice (or substitute regular lemon juice)

4 tablespoon water, chicken broth, or white wine

Preparation:1. Add olive oil to a large, nonstick skillet and begin to heat over medium-high heat. 2. When hot (a minute or two), add garlic and chicken breasts (placing them so they are nice and flat and
covering the olive oil in the bottom of the skillet). Brown for two-three minutes, sprinkle the top with pepper,
then flip to brown the other side for two to three minutes.3. Turn heat down to LOW and drizzle the lemon juice and water, chicken broth, or wine over the top.
Cover skillet immediately and cook until chicken is cooked throughout (about 15 more minutes).4. Serve the chicken with or without the lemon broth in the bottom of the skillet.

Yield:4 servings

  I was surfing the internet today in search of some inspiration.  I was reading the yahoo food section and discovered this article on red meat.  I did not know that there were cuts of red meat that were better for you.  I love steak.  We do not eat it often but, I do love the red meat.   I do not think I could ever be a vegetarian as I like my chicken, pork  fish and beef.   I have to have a meat of some kind.

1lb ground chuck

1 28oz can diced tomatoes

2 6oz can Tomato sauce

1 6oz can Tomato Paste

1 tsp garlic salt

3/4 c chopped onion

2 bay leaves

1/4 tsp basil

1/4 tsp Oregano leaves

1/4 c oil

salt and pepper to taste

Cook onions in oil a few mins. Add beef

brown,then drain off fat. Add spices and all the cans of tomatoes.

Cook with lid on for an hour

Lid off 30 min.

Add 1 tsp of sugar at end

You may add 1/2 c burgandy if you like at the end

Double recipe and freeze

I originally found this recipe at Kraftfoods.  I also combined it with another favorite salmon recipe of

ours by adding the spinach and mushrooms. It is quick and easy to make also.   3 Tbsp. KRAFT LIGHT DONE

RIGHT! Raspberry Vinaigrette Reduced Fat Dressing 
4 salmon fillets (4 oz. each)
 
1 pkg Spinach

1 pkg Mushrooms 
 

POUR dressing over salmon in resealable plastic bag; seal bag. Refrigerate 30 min. to marinate. 
PREHEAT oven to 375  Remove salmon from marinade; discard bag and marinade. 
Bake  salmon, 30-35 minutes. or until salmon flakes easily 
 
 

I orignally found this recipe on a package of Athenos Feta Cheese. I purchase the already chopped peppers that you can get in your local supermarket.
Easy Feta Chicken Bake

6 boneless skinless chicken breast halves (about 2 lb.)
2 Tbsp. lemon juice, divided
1/4 tsp. salt
1/4 tsp. black pepper
1 pkg. (4 oz.) ATHENOS Crumbled Feta Cheese with Basil & Tomato
1/4 cup finely chopped red pepper or whatever color pepper you can get
1/4 cup finely chopped fresh parsley
PREHEAT oven to 350°F. Arrange chicken in 13×9-inch baking dish.
DRIZZLE with 1 Tbsp. of the lemon juice. Season with salt and black pepper.
Top with feta cheese; drizzle with remaining 1 Tbsp. lemon juice.

BAKE 35 to 40 min. or until chicken is cooked through. Sprinkle with red pepper and parsley.