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Tuscaloosa, AL
I am a 31 year old self proclaimed chef :) I love to eat, which means I LOVE to cook, hope you enjoy my recipes!

Tuesday, November 5, 2013

Pasta DePalma

1 stick butter
5 cloves garlic, minced
1 package portabella mushrooms, sliced
1 can artichokes, drained and diced
12 oz. Canadian Bacon or Thick Sliced Ham
2 cups ½ and ½
2 tbls flour
1 handful parsley chopped
2 cups mozzarella shredded
1 cup parmesan shredded
1 package angel hair pasta

Cook pasta according to package, drain.  In a Sauce Pan melt butter and sauté garlic about 2 minutes on low, add mushrooms, artichokes and ham.  Continue sauting until mushrooms are tender.  Sprinkle a thin coating of flour over the top of the pan and stir until the butter is absorbed (like you were making gravy).  Slowly pour in half and half and stir until the sauce is the right consistency.  You want it a little runny because it will thicken in the oven.  Let simmer 5 minutes, stir in parsley and salt and pepper to taste.  In a 9 x 13 baking dish combine noodles and sauce, mix well.  Coat with parmesan and mozzarella, bake at 425 for about 20 mins until cheese is bubbly and slightly brown on top.

Friday, October 4, 2013

Chicken Pot Biscuits Pie

2 cups cooked chicken, diced (I used leftovers, but you could just as easily boil a couple of breasts)
1 can cream of mushroom soup
2 cups chicken stock
1 can flaky biscuits
2 stalks of celery
1 cup diced carrots
1 med white onion diced
1 tbls butter
1 egg
1 tbls water
1 bay leaf
Salt and pepper to taste
In a large skillet melt butter and sauté celery, onion, and carrots until tender.  Add chicken, soup, chicken stock, and bay leaf, let simmer 10 to 15 minutes. Preheat oven to 350.  In a Cast iron skillet or 2 quart casserole dish pour in chicken mixture, top with biscuits.  In a small bowl mix egg yolk and water, brush over biscuits.  Bake for 20-25 minutes until mixture is boiling and biscuits are brown.

Homemade Hamburger Helper

1 lb ground beef
1 med onion diced
2 cloves garlic
4 – 5 med potatoes sliced very thin
1 can cream of mushroom soup               
1 cup milk
1 can mushroom stems and pieces
Salt and Pepper
Boil potatoes gently until soft, will only take a few minutes if cut thin.  Meantime, in a skillet,  brown onion, beef, and garlic.  Drain.  Add back to skillet with soup, milk, and mushrooms.  Stir in cooked potatoes and let simmer 10 to 15 mins.  Salt and Pepper to taste.

Monday, September 9, 2013

Avacado Ranch Pasta Salad

16 oz package tri-color rotini (or any other pasta you have on hand)
1 white onion diced
2 large tomatoes diced
1 seedless cucumber sliced
1/2 cup blue cheese crumbles
1 avocado
3 cloves garlic
3 lemons
1 tbls olive oil
1 handful fresh cilantro
1 packet ranch dressing mix

Cook pasta according to package, drain and chill.  Combine next 4 ingredients into pasta and stir.  In food processor mix avocado, ranch packet, garlic, oil, cilantro and lemon juice. process until creamy.  stir into pasta mixture and enjoy!

Tuesday, December 18, 2012

Chicken and Dumplings...The Good Ones

2 chicken breasts diced into bite size pieces
2 small onions diced
4 cloves garlic minced
4 cups chicken stock
1 can cream of mushroom soup
2 bay leaves
pinches of thyme, oregano, basil, salt, pepper, chicken seasoning.
2 cups bisquick
2/3 cups milk

Saute onion and garlic in large stock pot for 5 minutes, until onions are clear.  Add chicken stock, soup, seasonings and chicken and bring to a boil.  Simmer 20 minutes until chicken is cooked through.  While the chicken is cooking mix bisquick and milk in a separate bowl.  mix until a dough is made, add a little bisquick if it is too sticky or more milk if it is to dry.  Spoon small ball of dough directly into boiling soup and cook an additional 10 to 15 minutes.  Test by cutting a dumpling in half, it should look like a biscuit on the inside when they are done.  You can also spruce it up by adding celery, carrots, and peas.  Just saute those with the onions in the beginning.  If the mixture is too thick add more chicken stock, Too thin add more dumplings.

As a note this receipe can easily be adjusted to feed more people by adding more chicken and chicken stock.  As is, feeds 4.

Wednesday, December 12, 2012

Chicken Curry Casserole

2 -3 chicken breast cooked ( I boiled mine, but you could use rotisserie or leftover grilled)
2 boxes of Uncle Ben’s Wild Rice 5 minute quick cook (Prepared according to package)
1 can artichokes quartered
1 can cream of mushroom soup
½ cup mayonnaise
½ cup sour cream
3 tablespoons curry powder
Mix all ingredients together and pour into 9 x 11 casserole dish, cover bake at 350 for 30 minutes.



Friday, January 20, 2012

Lightened Up Green Bean Casserole

2 cups of frozen green beans
1 can pieces and stems mushrooms
¾ cup chicken broth
1 tbls corn starch
1 tsp ground mustard
1 cup French  onion rings
1 tbls butter.

In a small casserole dish combine all ingredients except onion rings.  Stir, bake at 375 for 25 minutes.  Sprinkle French onions on top and continue to bake until brown about 5 more minutes.