Poppy Seed Chicken
You will need:
- Chicken tenders
- 1 can Cream of chicken soup
- Ritz crackers
- Sour cream
- Poppy seeds
- Cook the tenders according to the package instructions.
- Mix the soup, sour cream and seeds together, then add some water.
- Crush the crackers.
- Smear butter in bottom of dish, then add the tenders in after being cut into pieces.
- Pour the poppy seed mixture on top of chicken, then pour the crackers on top.
- Add a small amount of melted butter on top.
- Bake at 350 degrees for 30 to 35 mins.
- Serve with rice.
Stir Fry Rice Noodles
You will need:
- 1 pound rice noodles
- 1 pound boneless skinless chicken breasts or thighs
- Lean pork, fat trimmed (optional)
- 1 teaspoon fish sauce or salt
- 1 pound small shrimp, shelled and de-veined
- Vegetable oil
- 3 cloves garlic, minced
- 1 small onion, sliced or minced
- 1 small head of Chinese cabbage, thinly sliced
- 1 stalk celery, sliced
- 3/4 cup julienned carrots or use half a pack of broccoli slaw
- 2 to 3 tablespoons soy sauce
- Salt and pepper to taste
- Start by soaking the rice noodles in warm water for 15 minutes or until softened.
- Remove the noodles from water and drain.
- Boil the chicken and the pork in a cup of water and 1 teaspoon fish sauce or salt until tender, about 15 minutes.
- Remove from the heat and take out the meat to drain and cool.
- Reserve the broth.
- Shred the meat into small pieces and set aside
- Heat oil in a wok or a large saute pan.
- Saute garlic and onion until they are carmelized.
- Add together the shredded cooked meat, shrimp and soy sauce and stir-fry for 5 minutes.
- Over high heat, add the vegetables and 3/4 cup of broth.
- Stir fry for about 2 minutes.
- Reduce the heat to low and add the softened rice noodles, tossing gently until cooked through and well blended, approximately 3 minutes.
- If the noodles seem dry, add more broth.
- Serve immediately.
Pasta stuffed Acorn Squash
You will need:
- Acorn Squash, halved length-wish and de-seeded
- Roma Tomatoes
- Whole Garlic Cloves
- Ground Turkey or Beef
- Penne Pasta
- Preferred seasons for meat
- Fresh Mozzarella cheese
- Diced onion
- Minced garlic
- For The sauce: Line each pocket of a muffin pan with aluminum foil.
- Take each roma tomato and cut an "X" in the top and stuff a whole clove of garlic inside.
- Fold foil around each tomato to hold in heat.
- Bake at 350 for about 1/2 an hour.
- Remove the tomatoes and put into a sauce pan.
- Crush together to make the sauce, seasoning with salt and pepper and anything else you like in your spaghetti sauce.
- Heat through, stirring as needed, until the sauce is created.
- You may add sauce or more tomatoes to create more if needed, just keep tasting to season.
- For The Squash: Cut the squash length-wise.
- Each side will be your “bowl”.
- Fill baking dish with about 1/4” water.
- Set the squash “bowl-side” down in the preheated oven, still hot from cooking the tomatoes.
- Cook for about 45 minutes to 1 hour or until the outside of the squash is still firm enough to hold shape, but soft.
- Remove and set aside.
- Do not shut off the oven.
- For The meat: Heat olive oil in a large skillet.
- Add minced garlic and diced onion, and saute.
- Add salt and pepper.
- Add the ground meat and brown, seasoning the meat as you prefer.
- Bold, Italian tastes are very effective with this dish!
- At this point, make your pasta.
- Mix some of the sauce with the pasta, just enough to coat the noodles.
- Fill each squash “bowl” halfway with noodles.
- Take the rest of the sauce and meat mixture and spoon onto the noodles. Bowls should be “heaping”.
- Place bowls onto cookie sheet or baking dish.
- Take the mozzarella cheese and cut in into cubes.
- Lay cubes generously over the pasta .
- Cover each bowl with aluminum foil, making a “tent” so that it does not touch the cheese and return bowls to oven, cooking long enough to melt the cheese and heat the bowls back through, which is usually 5 to 10 minutes, as everything should still be generally warm.
Italian Wedding Soup
You will need:
FOR THE MEATBALLS:
- 1/2 pound ground beef
- 1/2 pound ground pork or turkey
- 1 egg
- 1/4 cup bread crumbs
- 1 tablespoon finely chopped parsley
- 1/2 clove garlic, minced
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
FOR THE SOUP:
- 4 cups chicken broth
- 2 cups fresh spinach, chopped or 1 small frozen box
- 1/4 cup Parmesan cheese
- 8 ounces soup pasta, acini de pepe or orzo pasta
- For the Meatballs: Add all the meatball ingredients together in a large bowl. Mix the ingredients together using your hands until evenly distributed.
- Form meat into small meatballs by rolling in your hands.
- Place the meatballs on a lightly greased shallow baking pan.
- Place in an oven preheated to 350 degrees and bake for 25 to 30 minutes or until browned.
- For the Soup: Cook soup pasta as directed on the package.
- Do not overcook; the pasta should be firm when added to the soup.
- Drain the pasta after cooking.
- While the pasta is cooking add the chicken broth to a large saucepan and bring to a boil.
- If using fresh spinach, add to the boiling broth and cook for 5 minutes or until spinach is tender.
- If using frozen spinach, drain well before adding to the broth.
- Add the meatballs and pasta.
- Bring the soup back to a simmer.
- Stir in the Parmesan cheese and serve.
Gluten Free Chocolate Cookies
You will need:
- 4 eggs
- 3 cups confectioner's sugar
- 3/4 cup cocoa powder
- 1/2 teaspoon coarse salt
- 1.5 cups pecans, chopped
- 1/2 cup Ghirardelli semi-sweet chocolate chips
- 1/2 cup Ghirardelli Bittersweet chocolate chips
- Separate 4 eggs, keeping just the whites in a bowl on the counter to warm up to room temperature for around an hour.
- Once egg whites are in room temperature, preheat your oven to 325 degrees.
- Whisk together in a large bowl the confectioner’s sugar, cocoa powder, and coarse salt.
- Add and stir in the chopped pecans, semi-sweet chocolate chips, and the Bittersweet chocolate chips
- Whisk the egg whites just for 20 seconds to loosen them a bit
- Add the egg whites to the bowl and stir slowly just til moistened, no longer.
- Use an ice cream scooper to scoop the batter on to the parchment lined pans or silpat mats
- Depending on the size of the scoop you might get 24 to 36 smaller cookies.
- Bake for 13 minutes, then turn the trays around and bake another 12 minutes for a total of 25 minutes.
- Cool on wire racks.
- Store them in a container with an air-tight cover.
I hope you all had a splendid time getting to "know" my friends through their recipes. If you enjoyed this, I might have to ask for more in the very near future. Have a great night and happy blogging!