Friday, March 4, 2011

Smoky Ham and Corn Salad


1/3 cup reduced-fat sour cream
2 T. distilled white vinegar
1 tsp. smoked paprika
1/4 tsp. salt
8 cups trimmed frisee (about 1 large head)
1 medium tomato, diced
1 cup fresh corn kernels
1 cup croutons (My family prefers cheddar & garlic)
3/4 cup diced ham

1. Whisk sour cream, vinegar, paprika and salt in a large bowl. 2. Add Frisee, tomato, corn, croutons and ham. 3. Toss to coat


Wednesday, December 22, 2010

Chicken Cobb Burger

Prep Time: 25 min
Inactive Prep Time: 30 min
Cook Time: 25 min
Serves: 4


8 bacon strips
1.5 lbs ground chicken
1/4 c. bread crumbs
1 egg
2 T. Worchestershire sauce
2 T. extra virgin olive oil
blue cheese crumbles
1 tomato sliced
1 avocado sliced
2-3 handfuls of lettuce
raspberry vinaigrette


Heat pan to medium-high. Cook bacon; set aside. Increase to high heat. In a bowl, combine meat, bread crumbs, egg and Worchestershire sauce; combine. Form into 4 patties, brush with oil and season with salt & pepper on both sides. Grill the burgers until golden brown on both sides and cooked through completely, about 5 minutes per side. Top the burgers with the blue cheese and continue cooking until the cheese begins to melt, about 1 minute longer. Place burgers on bottom bun; layer with vinaigrette soaked lettuce, bacon, tomato and avocado.
(just before assembling burgers, place lettuce in a medium bowl and toss with vinaigrette).

Wednesday, December 15, 2010

Chicken Cordon Bleu


1lb. boneless, skinless chicken breasts
Thin sliced Ham
Thin sliced Swiss Cheese
Crushed Cornflakes (I prefer Special K)
4 T. Butter (2 T. & 2 T.)
2 T. flour
1/4 c. milk
1/2 tsp. instant chicken bouillon
pepper to taste
1/4 c. shredded mozzarella
1/4 c. shredded parmesan
1 tsp. parsley flakes

Preheat oven to 350
Pound out chicken to flatten; roll chicken, sliced ham and Swiss cheese together, secure with toothpick. Place in casserole dish. Melt butter; add crushed cornflakes and mix. Spoon over top of chicken. Bake for 30-35 minutes. Meanwhile, mix butter, flour and milk together. Then add bouillon, pepper, shredded cheeses and parsley flakes. Spoon over chicken when done.
Serve and Enjoy!

Sunday, October 31, 2010

Cheesy Cauldron Soup (perfect for Halloween)


* 1 pound ground beef
* 1 can cheese soup with 1/2 can of water
* 1 (16-ounce) package processed cheese (Velveeta)
* 1 (15-ounce) can kidney beans, well drained
* 1 (15-ounce) can black beans, well drained
* 1 cup medium or hot salsa
* 6 medium individual bread bowls (Great Harvest is the best)


Saute ground beef in a soup pot over medium high heat until browned, about 5 to 7 minutes. Add canned cheese soup and water and bring to a very gentle simmer. Add the Velveeta cheese , and stir until melted. Remove from heat. Stir in beans and salsa and bring back to a simmer. Cut off tops of each loaf of bread, and reserve for later. Carefully hollow out center of each loaf leaving 1 1/2-inch shell. Spoon soup into hollowed out bread, allowing some to spill over top of bread cauldron as if bubbling, and replace top of the loaf. Serve hot.

Tuesday, October 19, 2010

Breaded Chicken in Fettucini Alfredo


1 jar Four Cheese Alfredo
1 box (16 oz.) Fettucini
4 Chicken Breast
1 cup Milk
McCormicks Garlic, Lemon & Rosemary Crusting Blend
Parsley Flakes
Extra Virgin Olive Oil

Preheat oven to 425. In one bowl, add milk. In a second bowl, add crusting blend. Dredge chicken first in crusting blend, then milk, then again in crusting blend. Bake for 30 minutes or until cooked through. Meanwhile, boil fettucini with a little salt and EVOO. Warm sauce in small pot; add parsley flakes. When chicken is done, cut into strips. Mix together noodles and sauce; add chicken on top. Enjoy!

Curly Noodle Soup


2 cans Tomato Soup
2 cans Old Fashion Vegetable Soup
1 pound Ground Beef
1 box Tri-Color Rotini
1 tsp. Thyme
1 tsp. Oregano
1 tsp. Basil
1 tsp. Onion Salt
Extra Virgin Olive Oil

In a large pot, combine all 4 soups with 4 cans water; let simmer 15 minutes. Add Thyme, Oregano and Basil; let simmer 5 minutes. Meanwhile, in a fry pan, add meat and onion salt; brown and drain. In another pot, add EVOO to water and cook noodles to al dente (do not over cook). Add meat and pasta to your soup mixture! and Enjoy!

Thursday, September 9, 2010

Italian Baked Chicken and Pastina


* 1 cup pastina pasta (or any small pasta)
* 2 tablespoons olive oil
* 1/2 cup cubed chicken breast (1-inch cubes)
* 1/2 cup diced onion (about 1/2 a small onion)
* 1 clove garlic, minced
* 1 (14.5-ounce) can diced tomatoes with juice
* 1 cup shredded mozzarella
* 1/4 cup chopped fresh flat-leaf parsley
* 1/4 teaspoon kosher salt
* 1/4 teaspoon freshly ground black pepper
* 1/4 cup bread crumbs
* 1/4 cup grated Parmesan
* 1 tablespoon butter, plus more for buttering the baking dish


Preheat the oven to 400 degrees F.

Bring a medium pot of salted water to a boil over high heat. Add the pasta and cook until just tender, stirring occasionally, about 5 minutes. Drain pasta into a large mixing bowl.

Meanwhile, put the olive oil in a medium saute pan over medium heat. Add the chicken and cook for 3 minutes. Add the onions and garlic, stirring to combine, and cook until the onions are soft and the chicken is cooked through, about 5 minutes more. Put the chicken mixture into the bowl with the cooked pasta. Add the canned tomatoes, mozzarella cheese, parsley, salt, and pepper. Stir to combine. Place the mixture in a buttered 8 by 8 by 2-inch baking dish. In a small bowl mix together the bread crumbs and the Parmesan cheese. Sprinkle over the top of the pasta mixture. Dot the top with small bits of butter. Bake until the top is golden brown, about 30 minutes.