Crab Alfredo

crab alfredoIngredients:

  • 3 tablespoons butter
  • 2 cloves garlic, minced
  • 3 tablespoons all-purpose flour
  • 1/2 t salt
  • 3/8 t black pepper
  • 1/4 teaspoon nutmeg
  • 2 cups half-and-half
  • 1 (4 ounce) package cream cheese, softened
  • 1/2 cup grated Parmesan cheese
  • 8 ounces crab meat, flaked
  • 16 ounces fettuccine—cooked Al dente

Preparation:

  1. Melt the butter in a large saucepan over medium heat.
  2. Add the minced garlic and cook until garlic releases its aroma, about 2 minutes—don’t brown!
  3. Stir in the flour, salt, pepper & nutmeg.
  4. Reduce heat, and cook, stirring constantly for 2 minutes.
  5. Add half-and-half and stir over medium heat until slightly thickened, about 3 minutes.
  6. Blend in 2 cheeses and stir until melted & mixture is smooth.
  7. Fold in crabmeat & continue cooking until meat is heated through, about 3 minutes
  8. Serve atop fettuccine noodles

Scandinavian Potato Salad

potato saladIngredients:

  • 1 C. Sour Cream
  • ¼ C. Cream
  • 2 T. Fresh or 1 T. Dried Dill
  • 1 ½ t. Salt
  • 2 t. Mustard
  • ¼ C. Finely Chopped Onion
  • ½ C. Finely Chopped Celery
  • 1 C. Apples Peeled & Diced
  • 2 ½ C. Potatoes Boiled, Peeled & Diced
  • 1 Sprig of Chives for Garnish

Preparation:

  1. Mix Sour Cream, Cream, Dill, Salt & Mustard together.
  2. Place Chopped Onion & Celery, Diced Apples & Potatoes in a large bowl and mix together with the Sour Cream Mixture.
  3. Garnish the Top with a Sprig or Chopped Chives.

Broiled Parmesan Tilapia

tilapiaIngredients:

  • 1/2 cup Parmesan cheese
  • 1/4 cup butter, softened
  • 3 tablespoons mayonnaise
  • 2 tablespoons fresh lemon juice
  • 1/4 teaspoon dried basil
  • 1/4 teaspoon ground black pepper
  • 1/8 teaspoon onion powder
  • 1/8 teaspoon celery salt
  • 2 pounds tilapia fillets
  • Old Bay seasoning
  • Panko Bread Crumbs

Preparation:

  1. Mix together first 9 ingredients in a small bowl or mason jar.
  2. Season both sides of fish with Old Bay seasoning
  3. Arrange fillets in a single layer on a greased pan.
  4. Broil a few inches from the heat for 2 minutes. Flip the fillets over and broil for a couple more minutes.
  5. Remove the fillets from the oven and cover the top with the Parmesan cheese mixture.
  6. Sprinkle bread crumbs over cheese mixture
  7. Broil for 2 more minutes or until the topping is browned and fish flakes easily with a fork.

I know that fish is good for me. I want to add more to my diet, but I never can get it right. I found this recipe and it’s so easy, even I can’t mess it up. Cooking for one or two? Mix up the cheesy butter mixture in a mason jar and refrigerate.

Adapted from Allrecipes.com

http://allrecipes.com/recipe/50644/broiled-tilapia-parmesan/

Cranberry Pumpkin Cookies – or Chocolate Chip if you like

Pumpkin Cranberry Cookies
Ingredients:

  • 2 C all-purpose flour
  • 2 t baking powder
  • 1 t cinnamon
  • 1 t pumpkin pie spice
  • 1/4 t nutmeg
  • 1/2 t salt
  • 1 t baking soda
  • 1 c pumpkin
  • 1 c white sugar
  • 1/2 c vegetable oil
  • 1 egg
  • 1 T vanilla
  • 1 C  dried cranberries (or chocolate chips)
  • 1/2 cup chopped walnuts (optional)

Preparation:

  1. Combine 1st 7 dry ingredients  in a bowl
  2. Mix next 5 ingredients in a separate bowl
  3. Add dry ingredients into pumpkin mixture—mix well
  4. Fold in cranberries and nuts..
  5. Drop by spoonful on greased cookie sheet and bake at 350 degrees F for approximately 12 minutes or until lightly brown.

Makes about 30 cookies.

I first made these in August and had a difficult time finding canned pumpkin in my local grocery store.  I finally found some at Sprouts Farmer’s Market.

If you prefer chocolate chip, here’s how they look

Pumpkin Chocolate Chip Cookies

Chinese Stir Fry

Ingredients

  • 1 Tablespoon cornstarch
  • 2 Tablespoons water
  • 1/2 cup brown sauce – strained
  • 1 cup onions
  • 5 cloves garlic
  • 4 Tablespoons vegetable oil (split)
  • 1 pound protein – steak, tofu, chicken or pork cut in bite size pieces
  • 1 cup broccoli florets
  • 1 cup carrots – thinly sliced
  • 1 cup cabbage
  • Change veggies for personal preference

Directions

  1. Mix cornstarch and water in small bowl
  2. Add base sauce< (below) and set aside
  3. In a wok or large pan, saute onions and garlic in vegetable oil
  4. Add in proteins until cooked – remove from pan
  5. Add oil to wok and stir fry broccoli and carrots aprox 2 minutes.
  6. Add cabbage and continue till veggies are cooked
  7. Return protein to the pan
  8. Add sauce mixture to pan and heat until thickened

When stir frying, add additional water to pan as you go along. If you have time, marinate protein in additional base sauce for an hour before cooking.

Base Sauce

Ingredients

  • 5 cloves of Garlic – minced
  • 1 oz of fresh ginger – peeled and sliced
  • 1/2 cup Chinese Rice Wine
  • 2 Tablespoon Hoisin sauce
  • 3 Chinese Dried Chilies
  • 1/2 cup Soy Sauce
  • 1 Tablespoon Thick Black Soy Sauce
  • 1 Tablespoon Sesame Seed Oil
  • 2 Tablespoons Oyster Sauce
  • 1 Tablespoon White Sugar
  • 1 Teaspoon White Pepper

Directions

  1. Combine all items in a mason jar and let set overnight.
  2. Remove chilies after 24 hours

This will keep in frig for about 2 weeks. Makes 3-4 batches of stir fry.

Bonnie’s Fruit Pie – Strawberry or Peach

strawberry pie bonnie1

Ingredients

  • 1 Qt sliced fresh peaches or strawberries
  • Water – ½ C for peaches – ¼ C for strawberries
  • 1 cup sugar
  • 3 T cornstarch
  • 1 T Lemon Juice
  • 1 T butter
  • Pinch of salt
  • Baked 9” pie shell
  • Whipped Cream

Preparation:

  1. Mix fruit and water in a saucepan
  2. Combine sugar and cornstarch and add to the fruit mixture.
  3. Cook or a medium heat until thick
  4. Add lemon juice, butter and salt.
  5. Cool
  6. Arrange remaining fruit in cooled pie shell.
  7. Pour cooled glaze over.
  8. Chill.
  9. Top with whipped cream and a few fruit slices.

Jolene’s Chicken Fried Rice

  • 1/4 cup soy sauce
  • 1 1/2 cup water
  • 1 T. butter or margarine
  • 1 Knorr Asian Sides Chicken Flavor Fried Rice
  • 6 oz. frozen peas and carrots
  • 1 – 5 oz. can Swanson’s chicken breast, drained
  • 1 – 5 oz. can water chestnuts, drained and rinsed
Asian Sides, Pic 1
  1. Bring soy sauce, water, butter or margarine & dry mix from Asian Sides to boil
  2. Add frozen peas & carrots and simmer for 7 minutes
  3. Removing from heat, mix in canned chicken and water chestnuts
  4. Stir well and serve

This is a simple, easy and tasty lunch or supper.

Pollo Asada Rice Bowls – Freezer Meal

Ingredients

For Freezer Bag

  • 2 lbs boneless skinless chicken breasts or thighs
  • ½ medium onion, diced
  • 15 oz can of diced tomatoes
  • 15 oz can of black beans, drained & rinsed
  • 1 cup frozen corn
  • 2 Tablespoons taco seasoning
  • ½ Tablespoon lime juice
  • 1 tsp salt
  • 2 cup water

Mix all ingredients in freezer bag.

At dinner time:

  • ¾ cup rice or 1 ½ cups instant rice
  • Shredded Cheese
  • Avocado
  • Chopped Cilantro

Preparation:

  1. Thaw
  2. Place contents of bag in crockpot. Cook on low for 7 1/2 hours.
  3. Remove chicken from pot and shred with fork
  4. Return chicken to pot, add rice and cook remaining 30 minutes

Beef Enchilada Stew Freezer Meal

Ingredients:

  • 1 to 2 lbs beef stew meat
  • 1 medium onion, diced
  • 2-3 celery stalks, diced
  • 2 cups butternut squash, cubed (available in frozen veggie section of store)
  • 29 oz can tomato sauce
  • 15 oz can diced tomato
  • 1 cup red enchilada Sauce
  • 1-1 beef beef Bouillon cubes
  • ½ teaspoon salt
  • ½ teaspoon pepper
  • 2 cups water
  • tortilla strips
  • shredded cheddar cheese.

Mix all ingredients except tortilla strips and cheese in freezer bag.

Preparation:

  1. Thaw.
  2. Place contents of bag in crock pot. Cook on low for 6-8 hours.
  3. Top with tortilla strips & shredded cheddar cheese.

Quick Crockpot Lasagna Freezer Meal

Ingredients
Freezer Bag A:

  • 1 lb ground beef cooked
  • ½ medium onion, chopped/diced
  • 1 teaspoon salt
  • 1 teaspoon pepper
  • 1 teaspoon minced garlic (or two cloves of garlic)
  • 29 oz can tomato sauce
  • 6 oz can tomato paste
  • 2 tbsp Italian seasoning
  • 1 cup water

Freezer Bag B:

  • 12 oz small curd cottage cheese
  • 4 cups shredded mozzarella cheese
  • Garlic salt

On cooking day:

9 Lasagna Noodles

Preparation:

  1. Defrost 1-2 days prior to cooking.
  2. Spead ¼ of skillet meat mixture in bottom of crockpot.
  3. Place layer of uncooked lasagna noodles over sauce (breaking as necessary). Make sure each layer of dry noodles has some sauce on top and bottom to absorb.
  4. Spoon some of cheese mixture on top of noodles.
  5. Repeat these layers two more times (meat sauce, noodles, cheese).
  6. Top with remaining meat cheese and sauce.
  7. Cover & cook on low 4 hours or until noodles are tender.
  8. Let cool 20 -30 minutes before serving.

Notes:

Do not let it cook more than 4 hours as cheese will burn. Serve with garlic bread & green salad.

Feeds 6-8 people

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