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Justbec
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Bec's Recipes
Ok, these are just some I like. For the most part they can be adjusted to be low fat if you want.
Chicken Parmesan Bundles
Prep Time: 35 min
Total Time: 1 hr 5 min
Makes: 6 servings
Ingredients
4 oz. (1/2 of 8-oz. pkg.) PHILADELPHIA Cream Cheese, softened 1 pkg.
(10 oz.) frozen chopped spinach, thawed, well drained
1-1/4 cups KRAFT Shredded Low-Moisture Part-Skim Mozzarella Cheese, divided
6 Tbsp. KRAFT 100% Grated Parmesan Cheese, divided
6 small boneless skinless chicken breast halves (1-1/2 lb.), pounded to 1/4-inch thickness
1 egg
10 RITZ Crackers, crushed (about 1/2 cup) 1-1/2 cups spaghetti sauce, heated
Directions
PREHEAT oven to 375ºF. Mix cream cheese, spinach, 1 cup of the mozzarella cheese and 3 Tbsp. of the Parmesan cheese until well blended; spread evenly onto chicken breasts. Starting at one of the short ends of each breast, roll up chicken tightly. Secure with wooden toothpicks, if desired. Set aside.
BEAT egg in shallow bowl or pie plate. Mix remaining 3 Tbsp. Parmesan cheese and the cracker crumbs in separate shallow bowl or pie plate. Dip chicken bundles in egg, then roll in crumb mixture. Place, seam-sides down, in 13x9-inch baking dish sprayed with cooking spray.
BAKE 30 min. or until chicken is cooked through (165ºF). Remove and discard toothpicks, if using. Serve topped with the spaghetti sauce and remaining 1/4 cup mozzarella cheese.
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3/20/2008, 8:00 am
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PoohBear1
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Re: Bec's Recipes
That sounds very tasty! Im gonna have to try it!
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3/21/2008, 7:31 am
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Cougar55
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Re: Bec's Recipes
I printed that one out..and will try it this weekend.......
can't wait to see the Beer and Food ones.. :bigsmile:
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4/1/2008, 9:39 am
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Justbec
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Re: Bec's Recipes
Grilled Chicken with Chipolte-lime butter
4 bone-in chicken breast halves, skin intact
1 teaspoon salt
¼ cup butter, at room temperature
½ minced chipotle chile
1 teaspoon fresh lime juice
Rinse the chicken breasts and pat dry with paper towels. Sprinkle all over with ½ teaspoon of the salt, including some under the skin. Cover and refrigerate for at least 2 hours or up to overnight.
In a small bowl, combine the butter, chile, lime juice and the remaining ½ teaspoon salt, mixing well. Rub the butter mixture over the chicken breasts, including some under the skin. Let the chicken come to room temperature for 30 minutes before grilling.
Oil the grill rack and grill over indirect heat. Lay the chicken skin down on the indirect heat. If using a gas grill, close the lid. Cook for 15 minutes, then turn the chicken over, re-covering if using gas, and cook for 10 more minutes or longer if needed. When chicken is done and the skin is browned and crisp, and the juices run clear the chicken will be done. Serve immediately
Makes 4 servings.
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4/1/2008, 10:17 am
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Justbec
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Re: Bec's Recipes
Chicken with Amber Lager and Honey
1 onion, finely chopped
5 tablespoons Michelob Amber Bock
3 tablespoons fresh lemon juice
2 tablespoons vegetable oil
3 tablespoons honey
1 tablespoon soy sauce
4 boneless, skinless chicken breast halves (about 6 ounces each)
In a small bowl, combine the onion, beer, lemon juice, oil, honey and soy sauce, stirring well.
Place the chicken in a shallow dish. Pour about ½ cup of the beer mixture over the chicken and turn to coat. Cover and marinate in the refrigerator for 4 hours. Cover the remaining beer mixture and set aside.
Prepare the grill for cooking over medium-high heat. First oil the grill rack. Meanwhile in a sauce pan over medium high heat, bring the remaining beer mixture to a simmer and cook, stirring occasionally, until reduced and thickened to a glaze, 5 to 6 minutes.
Remove the chicken from the marinade and gently pat dry with paper towels. Discard the marinade. Lay the chicken on the grill rack. Cover and cook 3 to 4 minutes, then brush with the glaze, re-cover, and cook 4 minutes longer. Repeat the above step again and cook for 4 minutes. Turn chicken over and repeat the steps again, cooking until the chicken is cooked through and the juices run clear. Transfer to a platter and pour the remaining glaze over the chicken and serve.
Makes 4 servings.
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4/1/2008, 10:17 am
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Justbec
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Re: Bec's Recipes
Chicken Divan
1 ½ pounds boneless, skinless chicken breasts
2 ½ cups chicken stock, plus more if needed
1 large bunch (about 1 ½ pounds) broccoli, trimmed and cut into florets with 4 inch long stems
4 tablespoons unsalted butter
1/3 cup all-purpose flour
¼ cup heavy cream
¼ cup Grolsch (or ale of choice)
2 teaspoons fresh lemon juice
¾ teaspoon salt
¼ teaspoon freshly ground black pepper
Pinch of cayenne pepper
1 ½ cups (6 ounces) shredded Gruyere or Swiss cheese
In a large saucepan, combine the chicken and stock and bring to a simmer over medium-high heat. Cook until opaque throughout, 8 to 12 minutes. Using a slotted spoon, transfer the chicken to a cutting board. Pour the cooking liquid into a large glass measuring cup and reserve the pan. You should have about 2 cups of stock. If there is less than 2 cups, add enough additional stock or water to make up difference.
Meanwhile, put the broccoli in a steamer basket fitted into a saucepan over (but not touching) boiling water or in a large skillet with ½ inch boiling water and steam just until tender, 6 to 8 minutes.
Preheat the oven to 375F. In a saucepan over low heat, melt the butter. Whisk in the flour and cook, whisking constantly, for 2 to 3 minutes. Raise the heat to medium-high and add the reserved stock in a slow, steady stream, again, whisking constantly. Bring to a boil then lower heat and simmer, whisking occasionally, until slightly thickened, about 10 minutes. Whisk in the cream, ale, lemon juice, salt, black pepper, cayenne, and 1 cup of the Gruyere, stirring until the cheese is melted and the sauce is smooth.
Arrange the broccoli in the bottom of a 2 quart gratin dish or other shallow baking dish. Pour 1 cup of the sauce over. Cut the chicken breasts crosswise into thin slices and layer over the sauce. Pour the remainder of the sauce over and sprinkle with remaining cheese. Bake until heated through, about 15 minutes. Turn the oven to broil and broil about 5 inches from the heat source until lightly browned and bubbly.
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4/1/2008, 10:31 am
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Cougar55
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Re: Bec's Recipes
I agree.....yumm.....going to print them off too...
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4/2/2008, 4:23 am
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Justbec
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Re: Bec's Recipes
Grilled Trout with Bacon and Spinach
4 Bacon Slices, cut into ½ inch dice
4 Trout Fillets (about 6 ounces each), skin intact
¾ tsp. salt
¾ tsp freshly ground black pepper
4 cups baby spinach
1 shallot finely chopped
1 ½ tbls. Sherry vinegar
In a skillet, cook the bacon over medium high heat until crisp, about 6 minutes. Usinga slotted spoon, transfer to paper towels to drain. Reserve the bacon fat in the skillet.
Brush the fillets on both sides with reserved fat and sprinkle with ½ tsp salt and ½ tsp pepper. Lay the trout on a grill (or grill pan) flesh side down, and cook until beginning to brown, about 2 minutes. Using a large spatula, turn the fillets and cook until opaque throughout, about 2 minutes longer. Transfer to a platter and keep warm.
Put the spinache in a large bowl and sprinkle with remaining salt and pepper. Pour or spoon off all but 2 tbls. Of bacon fat in the pan and heat over high heat. Add the shallot and cook until softened, about 3 minutes. Stir in the vinegar. Pour the warm vinaigrette over the spinach and toss to coat. Taste and adjust seasonings. Place on plates and place a fillet on top of each, then sprinkle with bacon and serve immediately.
Seared Salmon with Almonds and Orange
¼ cup sliced almonds
4 salmon fillets, skin in tact
Salt
1 tablespoon olive oil
1 tablespoon grated orange zest
¾ cup fresh orange juice
½ cup Bavarian style wheat ale
2 tsp. chopped fresh thyme
In a large, dry skillet, stir the almonds over medium heat until lightly browned, 1 to 2 minutes. Transfer to a plate and set aside.
Rinse the salmon fillets and pat dry. Season them with ¼ tsp. salt. Place the skillet over medium high heat and add the olive oil. When the oil is hot, add the salmon, skin side up and cook until well browned on the bottoms, 3 to 5 minutes. Turn and cook until opaque but still slightly pink and moist looking in the center of the thickest part, 1 to 3 minutes longer. Transfer the salmon, skin side down to individual plates and cover to keep warm.
Add the orange zest and juice and the beer to the pan. Boil, stirring and scraping to loosen any browned bits on the bottom of the pan, until reduced to ½ cup, about 6 minutes. Stir in the thyme. Season to taste with the salt. Spoon the orange sauce over the salmon and sprinkle with the toasted almonds. Sever immediately.
Lemon Sole with Lemon caper sauce
1 Tablespoons extra virgin olive oil
4 skinless lemon sole fillets (about 6 ounces each)
½ tsp. salt
¼ tsp. freshly ground black pepper
1 tsp. butter
1 garlic clove minced
¾ cup chicken stock
2 tablespoons capers, rinsed, drained and minced
1 table spoon fresh lemon juice
1 tablespoon minced fresh flat parsley
In a large skillet, heat the olive oil over medium high heat. Sprinkle the sole fillets with the salt and pepper. Lay the fillets in the pan and cook, turning once, until the fish flakes easily when tested with a fork, about 3 minutes on each side. Transfer to individual plates and cover, keeping warm.
In the same pan, melt the butter over medium hat. Add the garlic and cook until lightly browned, about 1 minutes. Add the stock, scrapping to loosen any browned bits on the bottom of the pan. Bring to a boil and cook until reduced to ¼ cup, about 6 minutes. Stir in the capers and lemon juice. Cook until the sauce is slightly thickened, about 3 minutes. Remove from the heat and stir in the parsley. Pour over the sole and serve.
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4/7/2008, 10:14 am
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Justbec
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Re: Bec's Recipes
Chef Nunzio's Pasta Al Forno Siciliano
1 pound pasta (Cavatappi if available)
2 pounds of ground meat (Equal parts of veal, beef and pork)
1 eggplant diced into ½ inch cubes
1/2 cup mozzarella, shredded
1/2 cup Pecorino Romano, grated
1 carrot
1 celery stalk
1/2 onion diced
3 cups home made tomato sauce
4 bay leaves
1/2 cup olive oil
1/2 cup red wine
1-tablespoon parsley
Salt and pepper to taste
In a large saucepan place 1/4 cup of olive oil, carrot, celery, and onion, sauté till the onion is translucent.
Over a high heat, add the ground meat and cook for 5 to8 minutes, stirring continuously. Add the bay leaves, and one cup of tomato sauce, cook over a low heat for one hour and set aside.
In a fry pan heat the remaining oil and sauté the eggplant over a high heat. Cook the pasta.
In a large bowl, max the pasta, eggplant, ground meat, 1/2 of the grated cheese, 1/2 of the mozzarella, parsley, and one cup of tomato sauce. Mix well and add salt and pepper to taste. Place the mixture in a baking pan.
Top off with the rest of the tomato sauce, grated cheese, and mozzarella.
Bake in a 350° F. oven for 20 minutes.
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5/22/2008, 7:58 am
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Loveable Bitch
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Re: Bec's Recipes
Ooooh... Now I am hungry!
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5/23/2008, 5:59 am
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Justbec
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Re: Bec's Recipes
Doritos Chicken Casserole
1 whole chicken (lv) or 1 package of boneless skinless breasts or chicken tenders (sv) I usually buy a 3 pack of breasts.
1 can of Rotel
1 or 2 cans of Cream of Chicken Mushroom soup (I used 2, hers called for 1)
1 small onion
1 bell pepper
1 32-oz. carton of Swanson Natural Goodness 33 percent lower sodium chicken broth (only needed for the sv) or 3-4 cups of chicken broth from where you boiled the whole chicken (lv)
1 bag of Doritos - the corn flavor in the yellow bag
1 cup of shredded cheddar cheese (or more depending on how cheesy you want it)
.
Boil your chicken until done. If your using a whole chicken, season water
with celery, carrots, salt, etc to make a broth. Set chicken aside and let
cool. Chop up bell pepper and onion and saute in a pan for about 5 minutes.
Add chicken broth, soup and rotel and heat until soup is melted.
In a 9-x-13 baking dish, spray with nonstick coating. Pour half the bag of
Doritos into the pan and crush. Depending on how thick you want the crust,
you can add more or less.
Tear up chicken and cover the Doritos. Pour sauce over mixture, cover with
foil and bake for 20 minutes. Remove foil and cover with grated cheese. Bake
for 10 more minutes.
If you are using the can broth, always use the lower sodium otherwise it is
too salty.
The soup and chicken broth mixture is going to be VERY thin. Don't fret,
once you bake it, it will thicken up and the Doritos will absorb some of it
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9/18/2008, 9:19 am
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Justbec
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Re: Bec's Recipes
Baked Penne with Meatballs
Sauce:
2 tsp olive oil
1/2 sweet yellow onion, diced
6 oz of button or cremini mushrooms, sliced thinly
3-4 cloves of garlic, chopped finely
1 28 oz can of crushed tomatoes
1 15 oz can of tomato sauce
1 tsp balsamic vinegar
1 tbsp fresh parsley, chopped
1 tsp dried basil
1 tsp dried oregano
1 tsp fennel seeds, crushed
1 tsp white sugar
1 pinch of red pepper flakes
Sea salt and fresh cracked pepper to taste
Heat the olive oil in a dutch oven over medium heat. Add the onions and mushrooms and saute until tender; add the garlic and cook for 60 seconds, stirring frequently. Add the remaining ingredients. Simmer for at least 2 hours.
Meatballs:
1 lb lean ground beef (I used 93/7)
7 button mushrooms, diced finely
1/4 sweet yellow onion, diced finely
1/4 Italian style breadcrumbs
1 clove of garlic, minced
1 egg
1 tbsp fresh basil, chopped
1/2 tbsp fresh parsley, chopped
1/2 tsp fennel seed, crushed
Sea salt and fresh cracked black pepper
1 tsp olive oil (for cooking)
Combine all ingredients (except for olive oil) together gently. Form into small meatballs and set aside. Once the meatballs are prepared. Heat a skillet over medium heat with 1 tsp olive oil. Cook the meatballs until golden brown on all sides. Remove from skillet and place in the mushroom sauce.
Penne pasta, prepared per instructions
1 cup of mozzarella cheese, shredded
1/4 cup of Parmesan cheese, shredded
1 tbsp fresh basil
Preheat the oven to 350 degrees. Cook the pasta per instructions and drain. Pour the pasta into the sauce with the meatballs. Add the cheese - reserving a bit for the top and basil, then mix VERY gently. Top with remaining cheese and bake for 30 minutes. Enjoy!
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9/26/2008, 8:49 am
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Justbec
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Re: Bec's Recipes
CHICKEN CARBONARA
1 lb. spaghetti
4 oz. bacon, diced
1 med. onion, diced
1 1/2 c. heavy cream
2 chicken breasts, cut in strips
2 tbsp. butter
1/2 c. grated cheese
Salt and pepper, to taste
4 egg yolks
Some chopped parsley Cook spaghetti in boiling water for 10 minutes. Meanwhile, in large saucepan saute the bacon bits until golden. Drain off some drippings; add butter, chicken strips and onion, and cook until chicken is tender. Drain spaghetti and place into pan with chicken. Add cream, salt and pepper, stir well over heat until just boiling. Add the cheese and egg yolks. Turn off heat, stir well. Place on dish, top with chopped parsley; serve immediately.
Serves 4.
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12/9/2008, 10:42 am
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Grannyx16
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Re: Bec's Recipes
I copied both recipes...and plan to make the fudge next Wednesday (if I'm not in the hospital...(except I may substitue regular Mounds for the Almond Joy--at least that way hubby might eat some--he hates nuts...but then again...it'll mean MORE FOR ME!!!!heehee)
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Reading: 15 pges a day of the Bible & Book of Mormon
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12/10/2008, 8:22 pm
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Grannyx16
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Re: Bec's Recipes
It'll basically depend on whether I'm in the hospital...if I'm in the hospital on Wednesday I'll have to wait until I get paid on Jan. 2nd as hubby won't pick up the extra items..(he thinks we're already making too much food for Christmas dinner)
UPDATE:::::::::heehee...I think I just talked hubby into it...I'll be making a double batch on Wednesday and we're going to pick up those little ZipLock containers and give 'em to the boys as Christmas Presents....I knew I'd figure out a way of make-ing the fudge....I"M A GENIUS!!!!!!!
--- My Blog: Cross Country Trek By Horseback
Reading: 15 pges a day of the Bible & Book of Mormon
Writing: Cantor Mysteries-Eyes of the Killer(book ! of 4) |
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12/11/2008, 9:08 pm
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