Recipes

I've had a couple of people request my summer recipes.  If anyone would like to share a simple recipe (I especially need good casserole and crock pot ideas for the fall), please do!

 

Poppyseed Kabobs

2-3 boneless, skinless chicken breasts

1 cup each of zucchini, red bell peppers, not-too-ripe peaches, mushrooms, onions

half bottle of Kraft Signature Collection Creamy Poppyseed Dressing

 

Cut chicken and veggies into kabob sizes.  Marinate in the dressing for half a day or so.  Cook on the grill.

 

Campbell's One Dish Chicken and Rice Bake

1 can cream of mushroom soup

1 1/3 cup water

3/4 cup uncooked regular white rice

1/4 t. paprika

4 skinless, boneless chicken breasts

 

In 2 qt. shallow baking dish (9×13) mix soup, water, rice and paprika.  Place chicken on rice mixture.  Sprinkle with additional paprika.  Cover.  Bake at 375 degrees for 45 min. or until chicken and rice are done.

 

California Chicken

4 boneless, skinless chicken breasts

4 oz. Catalina dressing (or store brand-California)

1/2 envelope dry onion soup mix

4 oz. apricot or peach preserves

1 T. lime juice

 

Mix last four ingredients.  Pour over chicken breasts and bake 30 minutes at 350 degrees (or until done).

 

BBQ Pork Ribs

Country-style pork ribs (with or without bones)

BBQ sauce

 

Trim excess fat from ribs.  Place bone side down in 9×13 baker.  Cover.  Bake about 1  hour at 350.  Brush with bbq sauce.  Continue baking uncovered 30 minutes or until fork-tender.  (Can brush more sauce on for the last 15 minutes of cooking.)

 

Baked Chicken Parmesan

1/3 cup bread crumbs

1/4 cup grated parmesan cheese

4 boneless, skinless chicken breasts

2 large eggs, beaten

2 t. olive oil

1/2 cup shredded mozzarella cheese

 

Combine bread crumbs and parmesan cheese in a shallow dish.  Dip chicken in eggs, then cover with the bread crumb mixture.  Place in 9×13 baker and drizzle with oil.  Bake about 30 minutes at 350 degrees.  Sprinkle with mozzarella cheese and bake an additional 2 minutes or until cheese is melted.  Can serve with pasta if desired.

 

Creamy Ranch Pork Chops and Rice

1 T. vegetable oil

4 boneless pork chops, 3/4 inch thick

1 can cream of mushroom soup

1/2 soup can milk

paprika

1 pkg. (1 oz.) ranch salad dressing mix

 

Heat oil in skillet.  Add chops and cook until browned.  Add soup, milk, and 1/2 pkg. dressing mix.  Heat to a boil.  Cover and cook over low heat 5 minutes or until done.  Sprinkle with paprika. 

Make rice separately–add the remaining salad dressing mix to the water.

 

Roasted Vegetable Tart

4 Roma tomatoes, coursely chopped

1 small eggplant, unpeeled and cubed,

small package mushrooms, coursely chopped

1 medium red bell pepper, seeded and cut into 1-inch pieces

1 large zucchini, sliced in 1/4-inch pieces

4 cloves garlic, minced

1/4 cup olive oil

1/2 t. salt

1/8 t. ground black pepper

cornmeal

1 refrigerated pie crust

2 T. shredded parmesan cheese

 

Heat oven to 450 degrees.   In a bowl, toss all vegetables with garlic, 3 T. olive oil, salt and pepper.  Place vegetables on a large pan and bake 15-20 minutes or until golden brown.  Place pie crust onto pan which has been lightly sprinkled with cornmeal (if you think it might stick).  Place roasted vegetables onto crust leaving a 2-inch border.  Fold the dough up, overlapping as necessary, to partially cover the filling.  Brush crust with remaining olive oil.  Reduce oven temperature to 425 and bake tart for 15-20 minutes or until crust is golden brown.  Sprinkle with shredded parmesan cheese and cut into wedges.

 

Chicken Enchilada Casserole

2 T. fresh snipped cilantro

4 cups chopped or shredded cooked chicken or turkey

1 can cream of chicken soup (I use light)

1 8-oz. pkg. shredded Mexican-style cheese

1 cup sour cream (I use light)

1 can (4 oz.) chopped green chilies, undrained

1 t. chili powder

1/2 t. ground cumin

8 (6-inch) corn tortillas

 

Preheat to 350.  Combine cilantro, chicken, soup, 1 1/2 cups of the cheese, sour cream, chilies, chili powder and cumin.  Mix well.  Place 4 tortillas on bottom of 9×9 baker.  Spread half of mixture over tortillas.  Place four more tortillas on top and spread with remaining mixture.  Top with the rest of the cheese.  Bake about 30 minutes until thoroughly heated.