Okay girls, I am in desperate need of some new recipes! I need some quick, easy, cheap, and healthy ideas...here are a few new things I've made recently...and I had to include something pumpkin since fall is in the air!
Easy Roasted Pork
2/3 cup light brown sugar
¼ cup cinnamon applesauce (I just used 1 little cup of regular)
1 ½ tsp ginger
2 lbs pork loin roast
Preheat oven to 325.
In a small bowl, combine brown sugar, applesauce, and ginger.
Place pork in small oven bag. Pour the brown sugar mixture over the roast. Seal the bag. Cut several small slits in the top.
Cook for 1 hour. Enjoy!
I served this with garlic/olive oil couscous and
Creamy Chicken and Broccoli
12 oz bowtie pasta
3 TBSP olive oil
1 lb boneless/skinless chicken cut into thin strips
3 cups broccoli florets
2 small peppers cut into thin strips
1 cup chicken broth
1 container (about 6 oz) of garlic soft spreadable cheese (I used garlic herb cream cheese)
Cook and drain pasta as directed on pkg.
In large skillet, heat olive oil over medium heat.
Add chicken. Cook 3-5 minutes until chicken is cooked and lightly browned.
Remove chicken. Add broccoli, peppers, and broth. Cover and cook, stirring occasionally, for 5-7 minutes until broccoli is tender.
Return chicken to skillet. Cook 1 minute longer. Add cheese, then pasta, gently combining until cheese is melted and smooth.
Chocolate Chip Pumpkin Bread
3 cups white sugar
15 oz can pumpkin puree
1 cup vegetable oil
2/3 cup water
4 eggs
3 ½ cups all purpose flour
1 TBSP ground cinnamon
1 TBSP ground nutmeg
2 tsp baking soda
1 ½ tsp salt
1 cup mini semisweet chocolate chips
½ cup walnuts (optional)
Preheat oven to 350. Grease three 9 x 5 loaf pans.
In a large bowl, combine sugar, pumpkin, oil, water, and eggs. Beat until smooth. Blend in flour, cinnamon, nutmeg, baking soda, salt. Fold in chocolate chips and nuts.
Pour into pans. Bake for 1 hour or until an inserted knife comes out clean.
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Anything with the words, pumpkin, chocolate chip and Merritt is delicious. I make your muffins all the time in the fall and think of you, Merritt. And would you believe that there isn't a store in Durango that has pumpkin in stock. Only a couple actually carry it year round and they are out! So I've figured out when the shipments are expected at a couple of places and I will be stocking up later this week!
ReplyDeleteanna - some one just told me last week that there was a national pumpkin shortage! no clue why...but i had to pay a little extra to buy "organic" pumpkin because thats all i could find here...
ReplyDeleteChicken Tetrazzini
ReplyDeleteIngredients
9 tablespoons butter
2 tablespoons olive oil
4 boneless skinless chicken breasts
2 1/4 teaspoons salt
1 1/4 teaspoons freshly ground black pepper
1 pound white mushrooms, sliced
1 large onion, finely chopped
5 cloves garlic, minced
1 tablespoon chopped fresh thyme leaves
1/2 cup dry white wine
1/3 cup all-purpose flour
4 cups whole milk, room temperature
1 cup heavy whipping cream, room temperature
1 cup chicken broth
1/8 teaspoon ground nutmeg
12 ounces linguine
3/4 cup frozen peas
1/4 cup chopped fresh Italian parsley leaves
1 cup grated Parmesan
1/4 cup dried Italian-style breadcrumbs
Directions
Preheat the oven to 450 degrees F.
Spread 1 tablespoon of butter over a 13 by 9 by 2-inch baking dish. Melt 1 tablespoon each of butter and oil in a deep large nonstick frying pan over medium-high heat. Sprinkle the chicken with 1/2 teaspoon each of salt and pepper. Add the chicken to the hot pan and cook until pale golden and just cooked through, about 4 minutes per side. Transfer the chicken to a plate to cool slightly. Coarsely shred the chicken into bite-size pieces and into a large bowl.
Meanwhile, add 1 tablespoon each of butter and oil to the same pan. Add the mushrooms and saute over medium-high heat until the liquid from the mushrooms evaporates and the mushrooms become pale golden, about 12 minutes. Add the onion, garlic, and thyme, and saute until the onion is translucent, about 8 minutes. Add the wine and simmer until it evaporates, about 2 minutes. Transfer the mushroom mixture to the bowl with the chicken.
Melt 3 more tablespoons butter in the same pan over medium-low heat. Add the flour and whisk for 2 minutes. Whisk in the milk, cream, broth, nutmeg, remaining 1 3/4 teaspoons salt, and remaining 3/4 teaspoon pepper. Increase the heat to high. Cover and bring to a boil. Simmer, uncovered, until the sauce thickens slightly, whisking often, about 10 minutes.
Bring a large pot of salted water to a boil. Add the linguine and cook until it is tender but still firm to the bite, stirring occasionally, about 9 minutes. Drain. Add the linguine, sauce, peas, and parsley to the chicken mixture. Toss until the sauce coats the pasta and the mixture is well blended.
Transfer the pasta mixture to the prepared baking dish. Stir the cheese and breadcrumbs in a small bowl to blend. Sprinkle the cheese mixture over the pasta. Dot with the remaining 3 tablespoons of butter. Bake, uncovered, until golden brown on top and the sauce bubbles, about 25 minutes.