Sunday, April 27, 2014

Easy Cheesy Broccoli and Rice

A few months ago I posted a recipe for Broccoli and Cheddar rice that we all enjoyed, but I came across a different recipe that said you could make it ahead of time.  Anything that I can make ahead of time is a winner in my book.  I tweaked the original recipe a bit.  Believe it or not I actually reduced the amount of cheese!  I also eliminated the Ritz cracker topping because my husband finds crumb topping (except the sweet stuff on top of muffins) to be completely unnecessary.  I liked the large chunks of broccoli in this (vs. little tiny pieces) because it actually made me feel like I was eating a vegetable.
  • 2 Cups Minute Brown Rice
  • 1 (14.5 oz) Can of Chicken Broth
  • 3 Cups of  Broccoli
  • 6 oz of Velveeta Cheese (cubed)
  • Pepper to Taste
Serves 6

Bring chicken broth and broccoli to a boil.  Add rice, stir, and reduce heat to low.  Cover and cook for 6 minutes.  Turn of heat, add Velveeta cubes, stir, and cover for additional 5 minutes.  Stir to mix cheese throughout.  Add pepper to taste and Enjoy!

The original recipe says to cover and refrigerate if you are making it ahead of time.  I only made mine about an hour a head of time so I just left it covered on the counter and reheated it on the stove.  I will post an update when I actually make it a day in advance.

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Friday, April 25, 2014

Balsamic Grilled Sirloin

Throwing together a marinade can be as simple as looking through your refrigerator and pantry and throwing things together which is exactly what I did here.  Sometimes they get rave reviews from the family and other times I just toss the paper that I wrote down the ingredients and measurements on and we forget about it.  This one was a little different from most other marinades that I make because I don't think I have ever made one with balsamic vinegar.  I am glad I gave it a try because it added a different flavor to set it apart from the others and we all loved it!

  • 1 Tablespoon Olive Oil
  • 4 Tablespoons Italian Dressing
  • 1 teaspoon Balsamic Vinegar
  • 2 teaspoons Dijon Mustard
  • 2 Tablespoons A1 Sauce
  • 1/2 teaspoon Cracked Black Pepper
  • 4 Sirloin Steaks (about 6 oz each)
serves 4

Combine all ingredients, except steaks, in a small bowl.  Whisk ingredients.  Pour mixture over steaks and let marinade for about 30 minutes.  Grill steaks to desired temperature.  
You can serve steak whole or slice across the grain and serve over rice.  I served with Paprika and Parsley Roasted Potatoes and Steamed Asparagus.

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Honey Nut Crescent Rolls

For several years I have been tearing recipes out of magazines thinking that I will make them someday.  I found this in my recipe folder and it is dated 2005.  Yes, you read that right 2005!  I am proud of myself for making a recipe that I held onto for 9 years!!!!  That is older than my kids!  Anyways... I made these for Easter dinner and they were yummy.  I am not going to lie, they were a little on the sweet side and I don't think that I could eat these very often, but they were a great treat.  I actually cut the amount of filling in half from the original recipe (from Food and Family Winter 2005) because I thought they would be too rich and I was right!  

  • 2 Packages Refrigerated Crescent Roll Dough
  • 4 oz of Cream Cheese- softened
  • 3 Tablespoons of Honey-divided
  • 1/4 cup Sliced Almonds
  • Ground Cinnamon
Makes 16 Rolls

Preheat oven to 375.  Using a mixer, combine cream cheese and 2 tablespoons of honey.  Then stir in sliced almonds.  
Unroll crescent dough into the already perforated triangles.  Place 1/2 tablespoon of cream cheese/honey mixture near the long end of the dough.  Then roll it to the opposite point.  Place on ungreased baking sheet or baking sheet lined with parchment paper, sprinkle with cinnamon, and bake for 12-14 minutes.  Drizzle with remaining honey and serve warm.

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Coriander and Cumin Grilled Pork Medallions

I have decided that I am going to grill more.  I don't mean eat food that was cooked on the grill more often I mean I MYSELF will actually use the grill more often.  I usually pass the job off to someone else like my husband or even my mother-in-law.  Grilling can't be that hard right?!?  Now if someone just teach me how to start it, I will be good to go!
  • 1/2 teaspoon Salt
  • 1/2 teaspoon Ground Cumin
  • 1/2 teaspoon Ground Coriander
  • 1 teaspoon Minced Garlic
  • 1 1/2 Tablespoons of Olive Oil
  • 1.5 lb Pork Tenderloin
  • 1/8 teaspoon Black Pepper
Serves 6

Cut pork tenderloin in medallion like pieces about 3/4" thick.  In a small bowl combine all ingredients except pork in a small bowl.
  Next, brush mixture on pork pieces.  Let sit for about 15 minutes.
  Grill to internal temperature of at least 145 degrees.
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Friday, April 4, 2014

Cajun Chicken Fettuccini Alfredo

Creamy pasta dishes are one of my favorite comfort foods.  Something about the slightly spicy Cajun flavor mixed with the cheeses puts this recipe at the top of my list.
  • 3 Boneless Skinless Chicken Breasts (about a pound)
  • 1 1/2 Tablespoons of Cajun Seasoning
  • 2 Tablespoons of Butter
  • About a Tablespoon of Olive Oil
  • 1 teaspoon of Minced Garlic (I used the kind from the jar)
  • 1/2 pint of Grape Tomatoes (quartered)
  • 1/4 Cup Dry White Wine
  • 1 Cup Heavy Cream
  • 1 Cup of Shredded Asiago
  • 1 Cup of Shredded Parmesan
  • 1 teaspoon of Salt
  • 1/2 teaspoon of Pepper
  • A couple dashes of Nutmeg
  • 16 oz of Fettuccini (cooked)
Serves 5-6

Pound chicken breasts with rolling pin or meat mallet until it is about 1/2 inch thick.  I place the chicken between two pieces of wax paper or plastic wrap to keep the mess to a minimum.  Next generously sprinkle both sides of chicken breasts with Cajun seasoning.  
Preheat oven to 350.
In a large skillet, melt 1 tablespoon of butter with about a table spoon of olive oil.  When the butter is melted and oil is hot, add the chicken breasts.  Sear the chicken breasts on both sides about 3 minutes on each side.  Remove the chicken from the skillet and place in baking dish.  Next put the chicken in the oven for about 10 minutes to finish cooking it.  When the chicken is cooked throughout, cut it into strips to add to the pasta sauce.
The sauce will be made in the same skillet as the chicken was cooked.  Start by pouring in the white wine to deglaze the pan.  Using a whisk get all of the brown bits to mix in.  Heat for about a minute.  Then add the tomatoes and garlic cook for additional 2 minutes to soften them.  Lower the heat to med-low and stir in heavy cream and additional tablespoon of butter.  Stir constantly as you add the salt, pepper, and nutmeg.  Continue stirring as the sauce begins to thicken. This will take about 5 minutes. At this point the sauce will not be real thick.  It thickens more with the cheese.   Add the grated cheese and stir as it melts.  When sauce is smooth add in pasta  and chicken and toss.  The Cajun seasoning from the chicken will mix in with the sauce to give it a little snap!
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