Lemon Herb Baked Chicken

This is a great, lite, easy baked chicken recipe.  I served with rice and veggies for a quick healthy meal.

• 10 chicken thighs (I used skin on, could also substitute breasts or your favorite cut)
• 3/4 cup olive oil
• 4 tbls fresh rosemary, coarsely chopped
• 4 tbls fresh thyme, coarsely chopped
• 5 cloves garlic, minced
• zest of 2 lemons, and juice

Preheat oven to 400.  On large greased baking pan spread out all chicken skin side up, sprinkle with salt and pepper.  Mix all other ingredients in small bowl and whisk together.  Brush onto chicken evenly, making sure to get the herbs on each piece.  Cover with foil and bake for 45 mins.  Uncover and broil until skin is brown and crispy about 8-10 minutes. Let rest 10 mins.  Serve with the pan drippings spooned over top.

Ham and Asparagus Strata

• 8 ounces asparagus spears, trimmed and cut into 2-inch pieces
• 5 cups French bread cubes
• 2 cups shredded Gruyere or white cheddar cheese, (8 oz.)
• 1/2 cup chopped onion
• 1/4 cup chopped chives or green onions
• 8 ounces cooked ham, diced
• 10 eggs
• 1 1/2 cups milk  

1. Bring a large pot of salted water to boiling. Add asparagus; cook 5 minutes or until bright green.
2. In a greased 3-quart baking dish spread half the bread cubes. Top with cheese, onion, chives and half the ham and asparagus. Top with remaining bread.
3. In a bowl whisk together four of the eggs and the milk. Evenly pour over layers in dish. Press down bread pieces into the egg milk mixture with the back of a spoon. Top with remaining ham and asparagus. Cover with plastic wrap, then chill for two hours.
4. Bake, uncovered, in a 325 degrees F oven 30 minutes. With the back of a wooden spoon, press 6 indentations in top of strata. Pour a whole egg into each indentation. Bake 20 to 25 minutes more until eggs are set. Let stand 15 minutes.
5. Cut into squares to serve. If desired, drizzle lightly with olive oil and sprinkle with salt and cracked black pepper. Makes 6 to 8 servings.

 

Inside Out Egg Rolls

This is a great easy dinner for a small crowd - healthy too

2 lbs ground beef
2 bags coleslaw mix
3 or 4 sliced green onions
4 cloves minced garlic
2 tbsp sesame oil
4 tbsp soy sauce
1 tsp ground ginger
1 tsp red pepper flakes
salt to taste.

In a large skillet brown ground beef, drain.  While the meat is draining saute onions and garlic in the soy sauce and sesame oil, add in slaw mix one handful at a time.  Stir frequently until most of the cabbage is soft, the last couple of handfuls will still be crunchy.  Remove from heat and stir ground beef back in.  Mix thoroughly and serve.

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

3 cups ½ and ½

2 tbls flour

1 handful parsley chopped
3 tbls fresh rosemary

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 sauteing 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, rosemary, 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.

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.

 

 

 

 

 

 

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!