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(If you have an especially good recipe that any woman can use to nurture others, send it to Sr. Mare:email@example.com, and she'll post it here.)
Recipe courtesy of Sister Marie Pappas
Show: My Grandmother's RavioliEpisode: Sister, Sister
Photo: Hawaiian Cake
TOTAL TIME:45 min
YIELD:10 to 12 servings
Heat 1 tablespoon of the butter in a large skillet set over medium-high heat until melted. Add the eggs to the skillet and cook, stirring occasionally, until scrambled, about 4 minutes. Transfer the scrambled eggs to a plate. Melt 1 tablespoon of the butter in pan, add the garlic and onions and cook until browned, about 10 minutes. Add the carrots and cook until they begin to brown on the edges, 10 minutes. Increase the heat to high and add the rice, the reserved scrambled eggs and the remaining 1 tablespoon butter. Cook until the rice browns slightly, 5 minutes. Add the peas, soy sauce, sesame oil, pepper flakes and scallions, and stir to combine. Remove from the heat and serve.
ITALIAN SOUP WITH SAUSAGE
Monday, January 19, 2015
Makes 8 one cup servings Recipe adapted from McCormick.com
Heart vegetable soups with pasta are a favorite in Italian kitchens. The addition of sausage makes this soup a satisfying meal.
1 tbsp olive oil
8 oz sweet or hot Italian-style sausage, cut into 1/2 inch thick slices
1/2 cup of chopped onion
32 oz reduced sodium chicken broth
1 can (15 1/2 oz) red kidney beans, drained and rinsed
1 can (14 1/2 oz) no salt added diced tomatoes, undrained
1 tbsp McCormack Perfect Pinch
1 bag of Fresh Express Baby Spinach
1/2 cup uncooked bowtie or elbow pasta
Heat oil in a large saucepan on medium heat. Add sausage; cook and stir 3 minutes. Add onion; cook and stir 3 minutes longer or until sausage is browned. Pour chicken broth, beans and tomatoes into saucepan and stir in Italian seasoning. Bring to boil. Reduce heat to low; simmer 10 minutes. Stir in spinach and pasta. Return to boil on medium high heat. Reduce heat to low; cover and simmer 10 minutes or until pasta is tender.
Tuscan Garlic Chicken
Tuesday, March 31, 2015
2 Tbls. Olive oil, divided
6 boneless skinles chicken thighs (1 -1/2 lb)
1 1/2 lb. small red potatoes (about 9), cut in half
4 cloves garlic minced
1/2 tsp minced fresh rosemary
1/2 tsp. dried oregano leaves
3/4 cup fat-free reduced-sodium chicken broth
1/2 cup dry white wine
1/4 cup KRAFT Tuscan House Italian Dressing
1 cup frozen peas
1/4 cup KRAFT Grated Parmesan Cheese
HEAT 1 Tbsp. oil in large nonstick skillet on medium-high heat. Add chicken; cook 3 min. on each side or until each thigh is browned on both sides. Transfer to plate; cover to keep warm.
ADD remaining oil and potatoes, cut-sides down, to skillet; cook on medium heat 7 min. on each side or until potatoes are golden brown, stirring in garlic, rosemary and oregano for the last minute. Add broth, wine and dressing; stir to scrape brown bits from bottom of skillet. Bring to boil; cover. Simmer on medium-low heat 10 min., stirring occasionally. Return chicken to skillet; simmer 5 min. or until potatoes are tender and chicken is don (165° F). Transfer chicken and potatoes to platter with slotted spoon, reserving liquid in skillet; cover chicken and potatoes to keep warm.
BRING liquid in skillet to boil on medium-high heat; cook 5 to 7 min. or until reduced to about 3/4 cup. Stir in peas; cook 1 min. or until heated through, stirring occasionally. Spoon over chicken and potatoes; sprinkle with cheese.
Omit wine. Increase broth to 1 1/4 cups.
USE TONGS WHEN COOKING CHICKEN
When cooking chicken, use tongs instead of a fork when turning the chicken over. This will help to prevent the juices from running out, resulting in a moister, more flavorful cooked product.
Substitute 1 pkg. (16 oz) frozen potato and four-cheese blend pierogies for the potatoes. Cook in skillet on medium-high heat 2 min. on each side or until evenly browned on both sides. Continue as directed, reducing the 10-min. simmering time to 5 min.
2 bags chopped broccoli
1 medium onion minced
3 carrots shredded
16 oz. sour cream (you can use fat free)
2 cans cream of mushroom soup
1 c. seasoned bread crumbs
1 stick butter (melted)
You need to OVERCOOK broccoli, onion, and carrot. Drain. Add sour cream, cream of mushroom soup, and mix together well.
In a 9x13 aluminum pan, pour half melted butter on bottom. Add half bread crumbs. Pour all broccoli mixture in and then add the rest of crumbs on top. Pour remaining butter over and bake for about 30 minutes at 375 degrees or until bubbly and brown on top. Use large spoon to serve. ENJOY!
This is a big hit on Thanksgiving!
CELESTE’s SUPER-EASY DELICIOUS CHICKEN SALSA
3 lbs. chicken pieces, bone-in, skin on
1 onion, finely chopped (optional)
12 oz. jar chunky salsa
6 oz. water
1 tsp. salt
1/8 tsp. pepper
Preheat oven to 350 degrees. Place chicken pieces in 2 quart baking
dish (spray with PAM for easy clean-up) and top with onion, if
desired. Pour salsa and water over all, sprinkle with salt and pepper,
and bake at 350 degrees for 60-75 minutes until juices run clear and
chicken is thoroughly cooked, 165 degrees on a meat thermometer,
basting occasionally with pan juices. Serve over rice.
Nobby Apple Cake