Eat What Is On Your Plate!

Crockpot Basil Parmesan Chicken

2013-08-24T08:01:00.003-07:00

Feeds 12

3-4 Boneless Chicken Breasts
1 can of Progresso Recipe Starter - Basil Parmesan
2 TBSP Minced Garlic
1 large pkg Mushrooms (sliced)
1 Onion (sliced)
2 heads of Broccoli or 2 Frozen pkgs
2 blocks of Cream Cheese
1/4cup Parmesan Cheese
Salt and Pepper to taste

**Spray your crockpot or use a crockpot liner (Best invention ever!!) so you don't spend that valuable family time scrubbing away.**

Add Chicken, Sauce, Garlic, Mushrooms, Broccoli, Parmesan, salt and pepper to crockpot and set on LOW for 6-8 hours.
Prior to serving, you will need:
1 box of pasta (I prefer mini farfalle with this dish) prepared according to package.
While the water is boiling, add the cream cheese to the crockpot to melt and blend together.
I chose to slice all the chicken during this step also, and then add it back to the crockpot.

Serve with Pasta and enjoy.

Zing-Zang-Zumm Lemon Bars

2013-08-23T10:41:00.003-07:00

When my Grandmother gave me her recipe collection, I was elated with joy. Then, I tasted these and words cannot describe how amazing they are. You just have to taste them for yourself.

Ingredients
1 cup butter, softened
1⁄2 cup white sugar
2 cup all-purpose flour
4 egg
1 1⁄2 cup white sugar
1⁄4 cup all-purpose flour
2 lemon, juiced

Directions
Preheat oven to 350 degrees F (175 degrees C).
In a medium bowl, blend together softened butter, 2 cups flour and 1/2 cup sugar.
Press into the bottom of an ungreased 9x13 inch pan.
Bake for 15 to 20 minutes in the preheated oven, or until firm and golden.

In another bowl, whisk together the remaining 1 1/2 cups sugar and 1/4 cup flour. Whisk in the eggs and lemon juice. Pour over the baked crust. Bake for an additional 20 minutes in the preheated oven.
The bars will firm up as they cool.

Polenta and Smoked Sausage

2013-08-22T16:54:00.001-07:00

1/2 Stick of butter
1 TBS minced Garlic
4 Mushrooms (sliced)
1 Green Bell Pepper (sliced)
2 links of Smoked Sausage (sliced) I use the Turkey variety by Hillshire Farms
2 Chicken Breast (sliced) OR 1/2 pound of Shrimp
Salt and Pepper to taste
Melt Butter and Saute ingredients in pan until heated through (if using chicken, add bell pepper after the chicken is cooked so it doesn't turn to mush)
Make Polenta according to pkg (Grits can be substituted)
Layer Grits, Shredded Cheese and then Sausage mixture.

This usually feeds my family of 5 with leftovers for 1 to have for lunch.

Easy Deviled Eggs

2012-03-09T06:40:00.002-08:00

Easy Deviled Eggs:
Put cooked egg yolks in a zip lock bag. Seal, mash till they are all broken up. Add remainder of ingredients, reseal, keep mashing it up mixing thoroughly, cut the tip of the baggy, squeeze mixture into egg. Just throw bag away when done easy clean up. This is even a great way to let your kids help out in the kitchen.

6 hard-boiled eggs
3 Tbsp mayo
2 Tbsp Mustard

1 Tbsp vinegar
salt and pepper to taste
1 Tbsp sweet pickle relish (optional)

Garnish with Paprika

BUT WAIT!

Did you know there is a right way and a wrong way to hard-boil eggs? The answer is YES!

Lay the eggs in the pan and add enough cold water to cover eggs by 1 inch. Set over high heat and bring to a boil; remove from heat, cover the pan, and let sit exactly 17 minutes.

When time is up, rinse in cold water until cool to touch, then shake your pan around and make the eggs play bumper cars. They are much easier to peel!!

Puerto Rican Yellow Rice w/ Shrimp

2012-03-06T13:11:00.003-08:00

INGREDIENTS

2 tbsp annatto oil
1 tbsp corn oil
1 pound medium shrimp, peeled and cleaned
1 cup frozen mixed vegetables, thawed
2-1/2 cups short-grain rice
4 cups boiling water or chicken stock
2 tsp salt
1/2 tsp black pepper
1/2 tsp curry powder

DIRECTIONS

Heat the oils in a large pot with a tight-fitting lid. Saute the shrimp over medium-high heat for 2 minutes. Add the mixed vegetables and rice. Toss well and continue cooking for 1 more minute. Add the boiling liquid and seasonings. Cook until the water has evaporated. Stir, lower the heat, and cook for 20 more minutes, stirring after 10 minutes.

Note: If you want rice with a spicier touch, increase the amount of curry powder.

Fancy Mashed Potatoes

2012-03-06T12:25:00.000-08:00

Ingredients

2 cups mashed potatoes
1 (8 ounce) package cream cheese, softened
1 onion, chopped
2 eggs, beaten
1 tablespoon all-purpose flour
1/4 teaspoon salt
1/8 teaspoon ground black pepper
1/2 (6 ounce) can French fried onions

Directions

Preheat oven to 300 degrees in a greased 1 1/2 quart casserole dish.
Combine mashed potatoes, cream cheese, onion, eggs, flour, salt and black pepper in an electric mixer. Beat until creamy. Pour into prepared casserole dish. Spread fried onions evenly over the top.
Bake uncovered for 30 to 35 minutes.

Pumpkin Pie Pudding

2012-03-06T11:48:00.000-08:00

Ingredients

1 (15 ounce) can solid pack pumpkin
1 (12 ounce) can evaporated milk (may supplement with 2%milk)
3/4 cup sugar (may supplement with 1/2 cup Splenda)
3/4 cup Self-Rising Flour
2 eggs, beaten
2 tablespoons butter or margarine, melted
2 1/2 teaspoons pumpkin pie spice
2 teaspoons vanilla extract

Directions

In a large bowl, combine all ingredients in bowl. Transfer to a slow cooker coated with nonstick cooking spray. Cover and cook on low for 6-7 hours. Serve in bowls with whipped topping if desired.

Mofongo

2012-02-16T09:01:00.002-08:00

Another Puerto Rican favorite of mine! ABSOLUTELY HEAVENLY!!

INGREDIENTS:

4 firm green plaintains
oil for deep-frying
1/2 pound pork cracklings
1 clove garlic, peeled and crushed
1/2 cup chicken stock
salt to taste

Slice the plantains and deep-fry them. Grind the tostones in a Pilon, adding the cracklings a few at a time, and mix well. Add the garlic and mix well. Serve hot along with the heated broth.

Coquito

2012-02-16T08:29:00.002-08:00

Coquito is a Christmas tradition in Puerto Rico much like Eggnog in the United States of America and elsewhere. Being that my husband is Puerto Rican, I was introduced to this addictive and delicious drink early on in our relationship. I find myself anticipating the holidays even more just knowing that Mami will make lots of Coquito from November to the end of January.

Combine in blender the following ingredients:

2 cans of coconut cream
1 can condensed milk
1 can evaporated milk
1 teaspoon of Vanilla Extract
1 teaspoon of Almond Extract2.5 cups to 1 quart white rum (according to taste)
1 tablespoon ground cinammon or just slip 2 sticks in the bottle

Refrigerate. Serve Cold. Pace Yourself! ;)

Biggest Loser Chili

2011-09-08T11:49:00.000-07:00

Ingredients

3 cups chopped yellow onion

1 1/4 lb 99% lean ground turkey

3 cups diced tomatoes

1 1/2 cups cooked pinto beans

1 1/2 cups cooked black beans

1 cup low sodium chicken broth

2 tbsp chopped garlic

2 tbsp chili powder

1 tbsp chopped fresh oregano or 1 tsp dried

1 tsp ground cumin

1 tsp mustard powder

1/2 cup black olives

Directions

Coat large saucepan with olive oil cooking spray. Add the onions and cook over medium-high heat unitl soft and just starting to brown. Add the ground turkey and cook, breaking up with a spoon, for about 6 minutes, or until no longer pink. Add remaining ingredients except olives. Bring to a boil over high heat, then reduce heat to low. Cover and simmer for 20 minutes. Garnish with olives.

Makes 12 (1 cup) servings.

Tortilla Soup

2011-09-08T11:36:00.000-07:00

2 boneless Breasts of Chicken
1 Can of Black Beans
2 Cans of Diced Tomatoes
1 Can Whole Kernel Corn
1 (4oz) can of Green Chiles
1 TBSP minced garlic
1 TBSP ground cumin
1 TBSP minced Onion or chop a med onion
2 cans of Tomato Sauce
I pkg Reduced Sodium Taco Seasoning
1 can enchilada sauce
4 cups water
1 cup cooked rice

** Don't drain the cans, I use it all!**
I usually let it simmer on med low for around 30 minutes
You can also use 1 lb of ground beef or turkey instead of chicken for variation.

Garnish with Shredded Cheese, crushed tortilla chips on top and sometimes a dollop of sour cream.

Hunka Chunka Chewy Chocolate Chip Cookies

2011-09-08T11:26:00.000-07:00

Hunka Chunka Chewy Chocolate Chip Cookies
From Sticky, Chewy, Messy, Gooey Treats for Kids by Jill O'Connor (Chronicle Books, 2009)

There is nothing like watching a group of 7-year-olds taste a batch of chocolate chip cookies - they do so with the same intensity and concentration usually reserved for sampling a fine, aged Bordeaux. These big, fat, saucer-size cookies are crisp around the edges but lusciously soft and chewy in the center. Chockfull of chips and picture perfect, they have been sampled many times to great acclaim-touted as much for their simplicity as their flavor. Starting the batter with melted butter keeps these cookies chewy and dense, and chilling the dough for a little while before baking yields cookies that one young tester told me "look like they came from the bakery." Compliments, indeed.

Makes 18 big cookies

1 cup (2 sticks) unsalted butter, melted and cooled
1 cup firmly packed dark brown sugar
1 cup granulated sugar
1 tablespoon pure vanilla extract
2 eggs, plus 1 egg yolk
3 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon salt
3 cups semisweet chocolate chips

{Line 2 baking sheets with parchment paper or coat lightly with nonstick cooking spray. Set aside.

In a large bowl, mix together the melted butter, sugars, vanilla, eggs, and egg yolk. Sift the flour, baking soda, and salt into the bowl and stir the ingredients together to form a soft dough. Stir in the chocolate chips.

Using a 2-ounce self-releasing ice-cream scoop or a 1/4-cup measuring cup, form large balls of cookie dough. Place on a parchment paper-lined baking sheet, 9 to a sheet to allow room for spreading, and chill the dough for at least 30 minutes or up to overnight.

Preheat the oven to 350°F.

Bake the cookies until they are golden brown and crisp around the edges but still slightly soft in the center, 15 to 17 minutes. Transfer to a wire rack and allow cookies to cool completely on the baking sheet before eating.

Thai Coconut Soup

2011-09-08T11:07:00.000-07:00

Ingredients

1 tablespoon vegetable oil
2 tablespoons grated fresh ginger
1 stalk lemon grass, minced
2 teaspoons red curry paste
4 cups chicken broth
3 tablespoons fish sauce
1 tablespoon light brown sugar
3 (13.5 ounce) cans coconut milk
1/2 pound fresh shiitake mushrooms, sliced
1 pound medium shrimp* - peeled and deveined
2 tablespoons fresh lime juice
salt to taste
1/4 cup chopped fresh cilantro

*You can substitute CHICKEN instead!

Directions

Heat the oil in a large pot over medium heat. Cook and stir the ginger, lemongrass, and curry paste in the heated oil for 1 minute. Slowly pour the chicken broth over the mixture, stirring continually. Stir in the fish sauce and brown sugar; simmer for 15 minutes. Stir in the coconut milk and mushrooms; cook and stir until the mushrooms are soft, about 5 minutes. Add the shrimp; cook until no longer translucent about 5 minutes. Stir in the lime juice; season with salt; garnish with cilantro.

Chicken Base (for soups)

2011-09-08T10:22:00.000-07:00

Ingredients

2 quarts chicken broth
1 quart water
1 store-bought roast chicken
3 tablespoons vegetable oil
2 large onions, cut into medium dice
2 large carrots, peeled and cut into rounds or half rounds, depending on size
2 large stalks celery, sliced 1/4 inch thick
1 teaspoon dried thyme leaves

Directions

Bring broth and water to a simmer over medium-high heat in a large soup kettle. Meanwhile, separate chicken meat from skin and bones; reserve meat. Add skin and bones to the simmering broth. Reduce heat to low, partially cover and simmer until bones release their flavor, 20 to 30 minutes.
Strain broth through a colander into a large container; reserve broth and discard skin and bones. Return kettle to burner set on medium-high.
Add oil, then onions, carrots and celery. Saute until soft, about 8 to 10 minutes. Add chicken, broth and thyme. Bring to a simmer. (Can be refrigerated up to 3 days in advance. Return to a simmer before adding the extras of your choice.)

Cream Cheese Chicken Soup

2011-09-08T10:10:00.001-07:00

2 tablespoons butter
1 yellow onion, finely diced
2 cloves garlic, finely minced
2 stalks celery, diced
1/2 cup diced carrots (about 2 regular carrots or a handful of baby carrots)
3 cups chicken broth
2-3 potatoes, peeled and finely diced
1 cup milk
4 tablespoons flour
1 (8 oz. package) regular or light cream cheese
2-3 (about 1 pound) boneless, skinless chicken breasts, cooked and diced

In a large pot, melt the butter and add the onion, garlic, celery and carrots. Saute, stirring often, for 3-4 minutes, until the veggies are slightly tender and the onions are translucent. Add the chicken broth and potatoes. Bring the soup to a simmer and cook, partially covered, until the potatoes are tender, about 10 minutes. In a liquid measuring cup, vigorously whisk the flour and milk together until smooth. Whisk the mixture into the soup, stirring quickly, and cook over medium heat for 3-4 minutes, until the soup begins to thicken slightly. Stir often to ensure the soup doesn’t burn. Soften the cream cheese in the microwave until it is very soft/melty, or let it set at room temperature for until soft. Add the cream cheese to the soup in small tablespoon-size pieces. Let the pieces sit in the soup and warm through then whisk or stir the soup until the cream cheese melts and mixes in well. Add the cooked chicken and heat through. Season with salt and pepper. Serve.

source: zitzmanfam.blogspot

Bread Bowls

2011-09-08T10:09:00.000-07:00

1 1/2 tablespoons yeast
2 1/2 cups warm water
2 teaspoons salt
2 tablespoons vegetable oil
7 cups all-purpose flour
1 tablespoon cornmeal
1 egg white
1 tablespoon water

In a large bowl, dissolve yeast in warm water. Let stand until creamy, about 10 minutes.

Add salt, oil and 4 cups flour to the yeast mixture; beat well. Stir in the remaining flour, 1/2 cup at a time, beating well with an electric mixer at medium speed after each addition until a soft but not sticky dough is formed (you may not need to use all 7 cups).

When the dough has pulled together, turn it out onto a lightly floured surface and knead until smooth and elastic, about 6 minutes. Lightly oil a large bowl, place the dough in the bowl and turn to coat with oil. Cover with a damp cloth and let rise in a warm place until doubled in volume, about 40 minutes. Punch dough down, and divide into 6-8 equal portions. Shape each portion into a round ball. Place loaves on lightly greased baking sheets. Cover and let rise in a warm place, free from drafts, until doubled in bulk, about 35 minutes.

Preheat oven to 400 degrees. In a small bowl, beat together egg white and 1 tablespoon water; lightly brush the loaves with half of this egg wash. Bake in preheated oven for 15 minutes. Brush with remaining egg mixture, and bake 10 to 15 more minutes or until golden. Cool on wire racks.

Source: zitzmanfam.blogspot