YUM! Home

Chicken and Sausage Jambalaya a la Tilapin

2 tablespoons olive oil
2 pounds boneless chicken,
cut into "two-bites" size pieces
2 cups chopped onions
2 cups chopped green bell peppers
1/4 cup chopped fresh parsley
1 tablespoon minced garlic
1 pounds kielbasa-(polish sausage)
cut into 1/2-inch-thick slices
(and the slices themselves cut in two)
2 bay leaves
2 teaspoons chili powder
1 teaspoon dried thyme
3/4 teaspoon (or more) cayenne pepper
1/4 teaspoon ground cloves
3 cups long-grain white rice
6 cups canned low-salt chicken broth

Heat oil in heavy large pot over high heat. Working in batches, add chicken and cook until brown, about 8 minutes (or a tad more) per batch. Transfer chicken to platter.

Reduce heat to medium-high; add onion, bell peppers, parsley and garlic to pot. Sauté until onions are tender, about 5 minutes (or a tad more).

Add sausage, bay leaves, chili powder, thyme, cayenne pepper and cloves; sauté until spices are fragrant and flavors blend, about 5 minutes (or a tad... y'know). Add rice; stir to coat.

Pour broth over rice mixture in pot. Add chicken; press to submerge in liquid. Bring to boil. Reduce heat to low, cover and cook until liquid is absorbed, rice is tender and chicken is cooked through, about 35 minutes (or...).

Remove bay leaves. Season with salt, pepper and more cayenne pepper, if desired. Serve hot.

8 Servings
(Bon Appétit Magazine February 1997)

¤¤¤¤¤¤¤¤¤¤¤¤¤¤¤¤¤¤¤¤¤¤¤¤

note from Tilapin....It is, as you can see from the spices, an *adult* recipe... We don't even try to feed some of it to Crazy Baby Bunny. She'd burst up in flames! (I exaggerate, but still. We're not taking any chances. It is not THAT hot&spicy, it's just... highly-seasoned. You can go easy on the chili powder and the cayenne pepper and put in less than indicated. That will help.

The smell is..divine, the taste is..Oh La La...

PermalinkPosted to Chicken | Dinner

Til's Ginger-Garlic Shrimp

You can add some diced red bell pepper to give this full-flavored dish a splash of color.

Can be prepared in 45 minutes or less.

1 pound uncooked shrimp, peeled, deveined
1 tablespoon oriental sesame oil or vegetable oil
1 tablespoon minced garlic
1 tablespoon minced fresh ginger
1/4 teaspoon dried crushed red pepper
(remark: oh dear, LESS than that! 1/8?)
3 tablespoons soy sauce
2 teaspoons cornstarch
1/2 cup canned low-salt chicken broth
1/4 cup rice vinegar
2 tablespoons sugar
(remark: no, 1 tablespoon is enough!)
6 green onions, cut into 1/2-inch pieces
1 cup snow peas
Cooked rice


Combine first 5 ingredients in medium bowl. Add 1 tablespoon soy sauce and toss to coat. Let stand 15 minutes.

Meanwhile, place cornstarch in small bowl. Gradually add broth, stirring until cornstarch dissolves. Mix in vinegar, sugar and 2 tablespoons soy sauce.

Heat wok or heavy large skillet over high heat. Add shrimp mixture, green onions and snow peas and stir-fry until shrimp are pink and almost cooked through, about 3 minutes. Add cornstarch mixture; stir until sauce thickens, about 1 minutes (remark: mmm... let's say 3 or 4 minutes). Serve with rice.

4 servings

PermalinkPosted to Dinner

meffer's Easy Chicken Pot Pie

Prep time: 10 minutes Cook time: 30 minutes

1 can (10.75 oz) Condensed 98% fat free
cream of chicken soup
1 pkg (9 0z. or so) frozen mixed veggies, thawed
(about 2 cups- I use the one with carrots,
corn, green beans)
1 cup cubed cooked chicken
1/2 cup milk (use low or non-fat)
1 egg
1 cup reduced fat all-purpose baking mix (Bisquick)

Preheat oven to 400 degrees. In a 9" pie plate mix soup, veggies & chicken. In a separate bowl, mix egg, milk & baking mix. Pour over chicken mixture. Bake 30 minutes or until golden brown. Serves 4

*Great served on top of or with mashed potatoes!!

PermalinkPosted to Dinner

vkay's Chicken and Broccoli Casserole

serves 6-8
Prep time approx 30 min.
Bake time approx. 20 min.

2 lb fresh broccoli
12 chicken breast halves
2 Tb butter or margarine
salt and pepper
1 pt. sour cream
1 pkg onion soup mix
1 cup whipping cream
1/2 cup parmesan cheese

Steam broccoli until tender-crisp arrange in buttered casserole dish. Brown skinless boneless chicken in butter. Season with salt and pepper and cook until tender. Remove chicken from pan and cut into chunks. Combine sour cream, onion soup mix and pan juices. Spread half of this mixture over broccoli and top with chicken chunks. Whip cream and fold into the other half of the mixture. Spread over chicken and sprinkle parmesan over top.

Bake at 350 for 20 min or until nicely browned

Comments:

Can be made ahead of time and baked later for a little longer

Can add rice to the casserole OR serve rice on side

NOT diet food , very rich and yummy!

Makes great leftovers!

PermalinkPosted to Dinner

Debie's Stuffed Chicken Breasts

6 boneless, skinless chicken breasts
8 oz. cream cheese, room temp
1 apple, diced
1/2 cup crushed walnuts
butter
salt
pepper

Preheat oven to 375 degrees. In a small bowl, mix cream cheese, apple, and walnuts. Cut chicken breasts along side lengthwise, forming a "pocket" in the chicken. Stuff with cream cheese filling, baste with butter, and season with salt and pepper. Bake for 50 minutes, and VIOLA!!

PermalinkPosted to Dinner

Amy's Hot Buffalo Wings ala Richard Simmons

1 lb chicken wings skinned and cut up
1/4 cup hot pepper sauce
1 tablespoon Worcestershire sauce
2 teaspoons paprika
1/8 teaspoon Cayenne
1 cup fat free blue cheese
(fat free? Yeah, right)
Celery sticks


1. In sealable plastic bag combine first three ingredients, 1 teaspoon paprika, and cayenne. Seal bag. Shake and marinate 30 minutes.

2. Preheat oven to 425. Pour wings and marinade into baking pan. Sprinkle with half of remaining paprika.

3 Bake 10 minutes. Turn wings and sprinkle again. Bake another 10 minutes.

4.Pour blue cheese dressing into bowl, arrange chicken and Celery sticks on platter.

Use dressing for dipping.

Amy's amendments: I'm really paranoid of chicken so I bake for 15-20 min on each side. I also pour extra hot sauce on each side of wings during baking!

PermalinkPosted to Dinner | Snacks

Rylo's Broccoli Casserole

1/2 bag of Ore Ida Crispy Crowns (frozen potatoes)
1 lb hamburger (add chopped onion if you want)
1 pkg frozen broccoli flowerets thawed
1 tomato
1 can of French Fried onions
1 or 2 cans Cream of Celery or Cream of Broccoli soup
(I use 2-one of each)
1/3 Cup Milk
1 Cup shredded Cheddar Cheese
(you can use more I do)
1/4 tsp garlic salt
dash of pepper

In oblong baking dish (I use a 13"x9" cake pan) put a single layer of crispy crowns, bake at 400 degrees for 10 mins and remove. Fry hamburger and chopped onion until done, spread across crispy crowns. Dice the tomato and spread it and the broccoli over the hamburger.

Save some French fried onions for the top and pour the rest over the tomato and broccoli.

In a bowl combine milk, soup, cheese, salt, and pepper. Pour the mixture over the top of the onions. (I take a spatula and kind of shove it done to the bottom so the soup mixture is all the way thru.)

Bake for 20 minutes, pull out and sprinkle remaining french fried onions and some more cheese on top. Bake for additional five minutes.

PermalinkPosted to Dinner

Melinda Cooks for One (or Two) ~ Scallop and Potato Saute

2 small red potatoes, sliced 1/4 inch thick
2 T olive or vegetable oil, divided
1/4 lb. bay scallops
1 garlic clove, minced
1 T lemon juice
1 T chopped fresh parsley
1/8 t salt
Pepper

In a small skillet over med.. heat, cook potatoes in 1 T oil until golden brown and tender, about 12 minutes. Remove and keep warm. In the same skillet, heat remaining oil. Cook and stir scallops for 2 minutes. Add garlic and lemon juice; cook and stir 1-2 minutes longer or until scallops are firm and opaque. Add parsley, salt and pepper. Return potatoes to pan; heat through. 1 serving.

PermalinkPosted to Dinner | For One (or Two)

Melinda Cooks for One (or Two) ~ Individual Quiche

1/4 cup bulk pork sausage
1 egg
1/3 cup milk
Dash each salt, pepper and ground mustard
1 slice bread, crust removed
1 green onion, sliced
1 T shredded cheddar cheese

In a small skillet, brown sausage; drain. In a small bowl, beat egg, milk, salt, pepper and mustard; set aside. Cube bread; place in a greased 8 oz. custard cup. Top with sausage and onion. Pour egg mixture over top. Sprinkle with cheese. Bake, uncovered, at 350: for 25-30 minutes or until a knife inserted near the center comes out clean. 1 serving.

PermalinkPosted to Dinner | For One (or Two)

Melinda Cooks for One (or Two) ~ Elegant Pork Chops

2 pork loin chops (1 in. thick)
1 T cooking oil
1 can (10 3/4 oz.) condensed cream of mushroom soup, undiluted
3/4 cup milk
3/4 cup uncooked instant rice
1/8 t onion powder
1/8 t garlic powder

In a skillet over medium heat, brown the pork chops in oil; set aside. In an ungreased 8 in. square baking dish, combine soup, milk, rice and seasonings; mix well. Top with pork chops. Cover and bake at 350: for 45 minutes or until meat is tender. Uncover and bake 5 minutes longer. Let stand for 10 minutes before serving. 2 servings.

PermalinkPosted to Dinner | For One (or Two)

Melinda Cooks for One (or Two) ~ Mini Meat Loaf

1/2 slice bread, crumbled
2 T finely shredded carrot
1 T each chopped onion, celery and green pepper
1/4 t salt
Pepper
2 T chili sauce or ketchup, divided
1/4 lb. ground beef

In a bowl, combine bread, carrot, onion, celery, green pepper, salt, pepper and 1 T of chili sauce. Add beef and mix well. Shape into a 3 in. x 2 1/2 in. loaf; place in an ungreased shallow baking dish. Top with remaining chili sauce. Bake, uncovered, at 350: for 35-40 minutes. 1 serving.

PermalinkPosted to Dinner | For One (or Two)

Melinda Cooks for One (or Two) ~ Jelly Crepes

2 eggs
3/4 cup milk
1/8 t salt
1/2 cup all-purpose flour
Butter or margarine, softened
Jelly
Powdered sugar

In a small bowl, whisk eggs, milk and salt. Add flour; beat until smooth. Melt 1 t butter in a 10 in. nonstick skillet. Pour 1/4 cup batter into center of skillet; lift and turn pan to cover bottom. Cook until lightly browned; turn and brown the other side. Remove and keep warm. Repeat with remaining batter, adding butter to skillet as needed. Spread crepes with butter and jelly; roll up. Sprinkle with powdered sugar. Serve immediately. 3 crepes.

PermalinkPosted to Dinner | For One (or Two)

Melinda Cooks for One (or Two) ~ Chicken Veggie Packet

1 bone-in chicken breast, skin removed
1 cup diced zucchini
1/2 cup diced green pepper
1/2 cup frozen mixed vegetables
2 T diced onion
1/8 t dried basil
1/8 t dried parsley flakes
1/8 t paprika
1/8 t salt
1/8 t pepper

Place chicken and vegetables in the center of a large piece of heavy-duty foil, about 18 in. x 13 in. Sprinkle with seasonings. Fold foil around mixture and seal tightly. Place on a baking sheet. Bake at 350: for 40 minutes or until meat juices run clear. Open the foil carefully to allow steam to escape. 1 serving.

PermalinkPosted to Dinner | For One (or Two)

Melinda Cooks for One (or Two) ~ Sour Cream Biscuits

1 cup self-rising flour*
1/4 t baking soda
3/4 cup sour cream
2 t vegetable oil

In a bowl, combine flour and baking soda. Add sour cream and oil; stir just until moistened. Turn onto a floured surface; knead 4-6 times. Roll out to 3/4 in. thickness' cut with a 2 1/2 in. biscuit cutter. Place on a greased baking sheet. Lightly spray tops with nonstick cooking spray. Bake at 425: for 10-12 minutes or until golden brown. Makes 4 biscuits.

*As a substitute for self-rising flour, place 1 1/2 t baking powder and 1/2 t salt in a measuring cup. Add all-purpose flour to equal 1 cup.

PermalinkPosted to Dinner | For One (or Two)

Melinda Cooks for One (or Two) ~ Beef Tenderloin in Mushroom Sauce

1 t vegetable oil
4 T butter or margarine, divided
2 beef tenderloin steaks or fillets (1 inch thick)
1/2 cup chopped fresh mushrooms
1 T chopped green onions
1 T all-purpose flour
1/8 t salt
Pepper
2/3 cup chicken or beef broth
1/8 t browning sauce, optional

In a skillet, heat oil and 2 T of butter over medium-high heat. Cook steaks for 6-7 minutes on each side or until meat is done as desired. Remove to a serving platter and keep warm. To pan juices, add mushrooms, onions and remaining butter; sauti until tender. Add flour, salt and pepper; gradually stir in broth until smooth. Add browning sauce if desired. Bring to a boil; boil and stir for 2 minutes. Spoon over the steaks, serve immediately. 2 servings.

PermalinkPosted to Dinner | For One (or Two)

Melinda Cooks for One (or Two) ~ Oven-Barbecued Chicken

3 bone-in chicken breast halves (about 1 1/2 lb.)
1 small onion, sliced
1 bottle (12 oz.) chili sauce
1 can (8 oz.) tomato sauce
1 T Worcestershire sauce
1/2 t dried oregano

Brown chicken on all sides in a skillet coated with nonstick cooking spray. Transfer to a greased 11 in. x 7 in. (or 9 x 9) baking dish; top with onion. Combine chili sauce, tomato sauce, Worcestershire sauce and oregano; pour over chicken. Sprinkle with pepper. Bake, uncovered, at 350: for 45 minutes or until meat juices run clear. 2-3 servings.

PermalinkPosted to Dinner | For One (or Two)

Google