Food Is Good

Chicken parmesan bundles

2007-09-22T01:39:39Z

New. Favorite.

4 oz. (1/2 of 8-oz. pkg.) Cream Cheese, softened
1 pkg. (10 oz.) frozen chopped spinach, thawed, well drained
1-1/4 cups Mozzarella Cheese
6 Tbsp. 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

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.

Bean and feta pasta

2007-09-22T01:38:14Z

Makes on serving

1/4 pound uncooked pasta
1 tsp olive oil
1/4 cup thinly sliced onion
1 large clove garlic, minced
1/8 teaspoon dried basil
1 1/2 cups frozen green beans
1 medium chopped tomato (about 1 cup)
1 tbsp crumbled feta cheese (um yeah, use more than this)
salt and pepper

*cook pasta

*while the pasta cooks, heat the oil over medium heat. Add the onion, garlic and basil; saute until the onion is soft 3-4 minutes; stirring occasionally. Add the green beans and stir. Cover and cook on medium low heat until the beans are hot and crisp-tender, about 5 minutes. Just before you serve the beans, stir in the fresh tomato.

*When the pasta is al dente, drain and serve topped with the green bean sauce. Sprinkle generously with the feta cheese and season with salt and pepper to taste.

Zuchinni and peas risotto

2007-09-22T01:37:22Z

2 cans (14.5 ounces each) chicken broth
3 tbsp butter
1 to 2 large zucchini (1 pound) cut into cubes
sale an dpepper
1/2 cup finely chopped onion
1 1/2 cups aborio rice
1/2 cup dry white wine
1 cup frozen peas, thawed
1/2 cup grated parmesan cheese

*heat the broth and 2/12 cups water in a saucepan over low heat; keep warm. Meanwhile, melt 2 tbsp of the butter in a saucepan over medium heat. Add the zucchini; season with salt and pepper. Cook, stirring often, until the zucchini is golden, 8-10 minutes. With a slotted spoon, transfer the zucchini to a plate.

*reduce the heat to medium low. Add the onion; cook until soft, 5 minutes. Season with 1 teaspoon salt and 1/4 teaspoon pepper. Raise the heat to medium. Add the rice; cook, stirring until translucent around the edges, about 3 minutes. Add the wine; cook until absorbed, about 2 minutes.

*Cook the rice, adding 1 cup hot broth at a time (stir until almost all the liquid is absorbed before adding more), until tender, 25-30 minutes total.

*add the zucchini and peas; cook until the peas are bright green, 2 minutes. Remove from the heat. Stir in the remaining tbsp butter and the parmesan. Serve, top with more cheese.

Tomato soup

2007-09-22T01:36:19Z

1 tbsp live oil
1 garlic clove, peeled and crushed
1 onion, peeled and chopped
1/2 cup carrots, peeled and diced
1 2/3 cups canned chopped tomatoes or 8 fresh tomatoes
1 tbsp tomato puree
2 1/2 cups vegetable stock
1 slices white bread, shredded
sale and pepper
pinch of sugar
2 tbsp torn fresh basil leaves

*warm olive oil in a large pan over a low head, add the garlic, onion and carrots, and saute for 10 minutes.
*add the remaining ingredients except for the basil. Simmer for 10 minutes, stirring occasionally, until all the vegetables are soft
*stir in the basil and simmer for 5 minutes. Puree the mixture using a blender.

Mini lemon cakes

2007-08-19T14:43:04Z

Or as I like to call them, heaven in teeny tiny cake form.

Makes 6

1/2 cup unsalted butter, at room temperature plus more for muffin tin
1 1/2 cups flour plus more for muffin tin
2 tsp baking powder
1/2 tsp salt
1/2 cup buttermilk or plain yogurt
1 tsp vanilla extract
finely grated zest and juice of 1 lemon, plus 2 tbsp juice for the glaze
1 cup granulated sugar
2 large eggs
1 1/2 cups confectioners' sugar

*preheat the oven to 350. Butter and flower a 6 cup jumbo muffin tin. In a medium bowl, whisk the flour with the baking powder and salt. In a small bowl, whisk together the buttermilk, vanilla and lemon zest and juice. Set aside.

*With an electric mixer, cream the butter and granulated sugar until light. Add the eggs one at a time, beating well after each addition. With the mixer on low speed, add the flour mixture in three batches, alternating with two additions of the buttermilk mixture.

*Divide evenly among the muffin cups. Bake until a toothpick inserted in the center of a cake comes out clean, 20-25 minutes. Cool for 10 minutes in tin, then cool completely on a wire rack.

*set the rack over wax or parchment paper. In a small bowl, stir confectioners' sugar with the remaining 2 tbsp lemon juice until smooth. Pour over the cakes, spreading to the edges with a small knife. Let set for 30 minutes before serving.

Pasta Pie

2007-08-19T14:42:36Z

Recipe coming.

Radish spread

2007-08-19T14:30:32Z

Oh dear, this was good.

2 tbsp softened butter
6 radishes cut into thin rounds, then lengthwise
sea salt to taste
lemon zest from one lemon

Spread onto bread. And yum.

Cheesy shrimp and rice

2007-08-19T14:29:38Z

1 Tbsp. oil
1 lb. frozen large shrimp, thawed, peeled and deveined
2 cups low-sodium chicken broth
1/2 cup (1/2 of 8-oz. tub) Cream Cheese
1-1/2 cups instant white rice, uncooked
2 cups frozen broccoli florets, thawed

HEAT oil in large skillet on medium-high heat. Add shrimp; cook 3 min. on each side or until shrimp turn pink. Remove shrimp from skillet; cover to keep warm.
ADD broth and cream cheese spread to skillet; stir until well blended. Add rice; mix well. Cover. Reduce heat to low; cook 5 min.
STIR in broccoli and shrimp; cook an additional 5 min. or until liquid is absorbed and broccoli is heated through.

I added parmesan cheese. Because well, we like the cheese.

recipeshmecipe @ 2007-06-21T21:47:00

2007-06-22T01:47:52Z

4 plum or small vine-ripe tomatoes, cut lengthwise in half
1/4 cup Zesty Italian Dressing
1/2 cup Shredded Mozzarella Cheese
2 Tbsp. Grated Parmesan Cheese
1 Tbsp. chopped fresh herbs (basil, chives and/or parsley)

PREHEAT grill to medium-high heat. Place tomatoes, cut-sides up, in greased 8-inch square foil pan. Drizzle with dressing; sprinkle evenly with cheeses. Place pan on grate of grill; close lid.
GRILL 10 to 12 min. or until cheeses are melted and bottoms of tomatoes are browned.
SPRINKLE with herbs just before serving.

recipeshmecipe @ 2007-06-21T21:46:00

2007-06-22T01:47:13Z

1/4 cup Sun-Dried Tomato Vinaigrette Dressing, divided
4 small boneless skinless chicken breast halves (1 lb.)
1 medium tomato, finely chopped
1/2 cupShredded Mozzarella Cheese
1/4 cup chopped fresh basil or 1 tsp. dried basil leaves

PLACE large sheet of heavy-duty foil over half of grill grate; preheat grill to medium heat. Pour 2 Tbsp. of the dressing over chicken in resealable plastic bag; seal bag. Turn bag over several times to evenly coat chicken with the dressing. Refrigerate 10 min. to marinate. Remove chicken from marinade; discard bag and marinade.
GRILL chicken on uncovered side of grill 6 min. Meanwhile, combine tomatoes, cheese, basil and remaining 2 Tbsp. dressing.
TURN chicken over; place, cooked-side up, on foil on grill. Top evenly with tomato mixture. Close lid. Grill an additional 8 min. or until chicken is cooked through (170ºF).

Tomato and tuna pasta

2007-06-05T03:08:09Z

1 tbsp olive oil
1 small onion, peeled and chopped
1 garlic clove, peeled and crushed
1 2/3 cups canned chopped tomatoes (I used diced)
1 tbsp tomato puree
1/2 tsp balsamic vinegar
1/2 tsp sugar
1/4 tsp dried mixed herbs
3 1/2 oz canned tuna in oil
2 tbsp cream cheese

1. Heat oil in saucepan, add onion and garlic and saute for about 5 minutes, until softened.

2. Add the remaining ingredients except the tuna and cheese and cook uncovered over medium heat for about 12 minutes.

3. Drain and flake tuna, add to the sauce and heat through.

4. Stri in cheese until melted.

Wonderful waffles

2007-06-05T03:07:26Z

Separate two eggs.
Mix in this order:

2 beaten egg yolks
1 3/4 cup milk
2 cups super flour*
1 tbsp plus 1 tsp baking powder
1/2 cup melted butter/oil

Beat egg whites until soft peaks form. Fold into other ingredients. Bake in preheated waffle iron until steam stops and waffles are golden brown.

*super flour:
place the following into a 1 cup dry measuring cup:
1 tbsp soy flour
1 tbsp wheat germ
1 tsp brewer's yeast
top off cup with whole wheat flour to fill balance of cup.

Lemon shrimp pasta salad

2007-06-05T03:06:43Z

3 cups (8 oz.) farfalle (bow-tie pasta), uncooked
1 lb. fresh asparagus spears, cut into 2-inch lengths
1 cup italian Dressing
1 tsp. dried oregano leaves
1 tsp. grated lemon peel
1 lb. cooked large shrimp (20 to 25 count)
1 cup halved cherry tomatoes
1 pkg. (8 oz.) Colby & Monterey Jack Cheese Crumbles

COOK pasta as directed on package, adding asparagus to the cooking water for the last 3 min. of the pasta cooking time; drain. Rinse with cold water; drain well.
MEANWHILE, mix dressing, oregano and lemon peel.
PLACE pasta mixture in large bowl. Add dressing mixture, shrimp, tomatoes and cheese; mix lightly. Serve immediately. Or, cover and refrigerate until ready to serve.

Cheesy chicken bake

2007-06-05T03:06:00Z

1 pkg. (6 oz.) STOVE TOP Stuffing Mix for Chicken
1-1/2 lb. boneless skinless chicken breasts, cut into 1-inch pieces
1 bag (14 oz.) frozen broccoli florets, thawed, drained
1 can (10-3/4 oz.) condensed cream of chicken soup
1/2 cup milk
1-1/2 cups Shredded Cheddar Cheese

PREHEAT oven to 400°F. Prepare stuffing mix as directed on package; set aside.
MIX chicken and broccoli in 13x9-inch baking dish. Stir in soup, milk and cheese; top with the prepared stuffing.
BAKE 30 min. or until heated through.

Really big mozzarella sticks

2007-06-05T03:05:17Z

2 1/4 cups bisquick mix
2/3 cup milk
1 can pizza sauce
1 tbsp melted butter
1/4 teaspoon garlic powder

1. Heat oven to 450 degrees. In medium bowl, stir bixquick mix and milk until soft dough forms; beat 30 seconds with a spoon. Place dough on surface sprinkled with bisquick mix; gently roll in mix to coat. Shape dough into a ball; knead 10 times.

2. Roll dough into 12 x 8 inch rectangle, 1/4 inch thick. Cut into 8 (6x2 inch) rectangles. Roll each rectangle around 1 piece of cheese. Pinch edge into roll to seal; seal ends. Roll on surface to completely enclose cheese sticks. On ungreased cookie sheet, place sticks seam sides down.

3. Bake 8 to 10 minutes or until golden brown. Meanwhile, in sauce pan heat pizza sauce. In small bowl mix melted butter and garlic powder, brush over cheese sticks before removing from cookie sheet. Serve with pizza sauce for dipping.

Pizza bread

2007-06-05T03:03:59Z

1 1/2 cups flour
1 1/2 teaspoons baking powder
1/2 teaspoon salt
3/4 cup beer
1/2 cup tomato sauce
1/3 cup mozzarella cheese
Fresh basil

1. Heat oven to 425. Spray 8 inch square pan with cooking spray.

2. In medium bowl, mix flour, baking powder and salt. Stir in beer just until flour is moistened. Spread dough in pan. Spread pasta sauce over dough. Sprinkle with cheese.

3. Bake 15-20 minutes or until toothpick inserted in center comes out clean. Sprinkle with basil.

recipeshmecipe @ 2007-04-08T15:41:00

2007-04-08T19:41:51Z

For the locals: this is a Phoenix volcano. But homemade. Man, am I in trouble.

4 squares Semi-Sweet Baking Chocolate
1/2 cup (1 stick) butter
1 cup powdered sugar
2 eggs
2 egg yolks
6 Tbsp. flour

PREHEAT oven to 425°F. Butter four (3/4-cup) custard cups or soufflé dishes. Place on baking sheet.
MICROWAVE chocolate and butter in large microwaveable bowl on HIGH 1 min. or until butter is melted. Stir with wire whisk until chocolate is completely melted. Stir in sugar until well blended. Blend in eggs and egg yolks with wire whisk. Stir in flour. Divide batter between prepared custard cups.
BAKE 13 to 14 min. or until sides are firm but centers are soft. Let stand 1 min. Carefully run small knife around cakes to loosen. Invert cakes onto dessert dishes. Serve immediately.

Squash and cheese casserole

2007-03-29T21:07:52Z

Ignore the crap picture. I was too busy eating it to take a good one. This is so GOOD! Best thing I've made in a long, long time.

1 1/2 pounds yellow summer squash, cut into 1/2 inch cubes
1 small onion, peeled and finely chopped
3 tablespoons butter
3/4 cup shredded monterey jack cheese
1/4 cup parmesan
1/2 cup heavy cream
1 teaspoon ground coriander seed
salt and pepper to taste
2/3 cup fresh bread crumbs (from 2 slices of bread, crusts removed, coarsley ground in food processor)

Preheat over to 350 degrees. Butter a shallow 2 1/2 quart baking dish. In a vegetable steamer, steam the squash until tender but not mushy-soft, about 5 minutes. Transfer to a large bowl.

In a small skillet over low heat, cook the onion in 1 1/2 tablespoons of the butter until soft and translucent, about 7 minutes. Add to the squash along with the Jack and parmesan cheeses, cream, coriander and salt and pepper. Spoon the mixture into the baking dish.

Melt the remaining butter. Sprinkle the top of the gratin with the bread crumbs and drizzle with butter. Bake until bubbly and golden brown, about 30 minutes.

Tofu Ufos

2007-03-29T20:54:16Z

(ignore the crap picture. I devoured mine before remembering to take a picture and feed my child out of muffin tins.)

Um. SO GOOD.

makes 6

1 (14-ounce) container firm (not "silken") tofu, drained, wrapped in plastic wrap, frozen solid, and thawed
1 cup plain dry bread crumbs
2 tablespoons vegetable broth or water
2 tablespoons soy sauce
2 tablespoons tahini (sesame paste) or peanut butter
2 tablespoons tomato paste
2 cloves garlic
1 tablespoon cornstarch
1/4 teaspoon salt, or to taste
1/8 teaspoon pepper, or to taste
2 tablespoons vegetable oil
6 hamburger buns

Put the thawed tofu into a sieve and use your hands to push out as much liquid as possible. Shred the tofu into tiny pieces.

Put 3 tablespoons of the shredded tofu into a food processor (reserving the rest in a bowl) along with the bread crumbs, broth, soy sauce, tahini, tomato paste, garlic, cornstarch, salt, and pepper and process until a thick paste forms.
Stir the tofu paste into the remaining shredded tofu until well combined, then shape into 6 patties, each about 1/2 inch thick. Heat the oil in a large nonstick skillet over medium heat, then cook the patties, turning over once, until golden brown, about 4 minutes per side. Serve the UFOs on hamburger buns.

Shrimp Primavera

2007-03-29T20:53:06Z

8 oz. rotini pasta, uncooked
1/2 cup Italian Dressing
1 lb. medium shrimp, cleaned
1 large red pepper, chopped
1 cup packaged matchstick carrots
1 cup fresh sugar snap peas
2 cloves garlic, minced
2 Tbsp. Grated Parmesan Cheese
1 tsp. grated lemon peel

COOK pasta as directed on package.
MEANWHILE, heat dressing in large nonstick skillet on medium heat. Add shrimp, vegetables and garlic; cook and stir 3 to 4 min. or until shrimp are pink and vegetables are crisp-tender.
DRAIN pasta; toss with shrimp mixture. Sprinkle with cheese and lemon peel.

(fake) Bacon and tomato risotto

2007-03-04T15:48:51Z

8 slices Bacon, chopped (I used morningstar farm fake bacon)
1 medium onion, chopped
2 cups instant white rice, uncooked
1 cup halved cherry tomatoes
1 can (14-1/2 oz.) chicken broth
1 cup milk
1/2 tsp. parsley flakes
1/4 cup 100% Grated Parmesan Cheese, divided

COOK bacon and onions in large skillet on medium heat until bacon is crisp, stirring occasionally; drain.
ADD rice, tomatoes, broth, milk and parsley; mix well. Bring to boil. Reduce heat to low; simmer 5 min.
STIR in 3 Tbsp. of the Parmesan cheese. Remove from heat. Let stand, covered, 5 min. before serving. Sprinkle with the remaining 1 Tbsp. cheese.

(this was served with chicken breasts that had been marinated in ranch dressing for half an hour and then rolled in shake n bake and baked for 45 minutes at 350)

Spinach pasta

2007-03-04T15:47:57Z

1 clove garlic
1 tbsp oil
4 oz mushrooms sliced
1 cup cream
1/2 cup parmesan cheese
1 package frozen spinach

Heat oil in frying pan. Add garlic and stir over low heat for approx. 1 minute. Add package of (thawed) frozen spinach. Stir for another 5 minutes. Add mushrooms and cook for another 3 minutes. Pour in cream, bring to a boil then turn down the heat and simmer for 5-10 minutes. Add cheese and serve over pasta.

Tortellini in tomato bisque soup

2007-03-04T15:47:13Z

3 cans progresso tomato basil soup
1 pint cream
1 lb tortellini (less if you like a more soup-y soup)

Heat cream and soup together. Add in cooked tortellini. Top with parmesan and sprigs of something to make yourself look fancy. Tastes like you did way more work than actually went into it and toddlers will eat it which makes it an A+ in my book.

Parmesan salmon and asparagus with cheese sauce

2007-03-02T02:55:35Z

We also had macaroni and cheese using this cheese sauce on the side. This whole meal was so, SO good.

1/4 cup Mayo Real Mayonnaise
2 Tbsp. Grated Parmesan Cheese
1/8 tsp. ground red pepper (cayenne)
4 salmon fillet (1 lb.), skin removed
2 tsp. lemon juice
10 RITZ Crackers, crushed (about 1/2 cup crumbs)

PREHEAT oven to 400°F. Mix mayo, cheese and pepper until well blended; set aside.
PLACE salmon on foil-lined shallow baking pan. Drizzle evenly with lemon juice. Top with cheese mixture; spread to evenly cover salmon. Sprinkle with cracker crumbs
BAKE 12 to 15 min. or until salmon flakes easily with fork.

1 lb. asparagus spears, trimmed
1/3 cup water
1/4 cup MIRACLE WHIP Dressing
1/4 cup milk
1/4 cup Shredded Cheddar Cheese

PLACE asparagus and water in 2-qt. microwaveable casserole dish; cover. Microwave on HIGH 4 to 5 min. or until asparagus is crisp-tender; drain. (I just cooked mine on the stove in a little bit of water for 2 minutes. None of this microwave nonsense.)
MEANWHILE, combine remaining ingredients in medium saucepan. Cook and stir on medium heat until heated through.
POUR sauce over asparagus.

recipeshmecipe @ 2007-02-28T20:02:00

2007-03-01T01:05:28Z

1 Tbsp. oil
1 lb. boneless skinless chicken breasts, cut into bite-size pieces
1 can (14-1/2 oz.) chicken broth
1/4 cup Ranch Dressing
2 Tbsp. flour
6 Flour Tortillas, cut into small pieces
1 cup Mexican Style Shredded Four Cheese
1/2 cup Salsa

HEAT oil in large deep skillet on medium-high heat. Add chicken; cook 7 min. or until cooked through, stirring occasionally.
MIX broth, dressing and flour until well blended; gradually add to chicken, stirring constantly. Bring to boil. Reduce heat to medium-low; simmer 3 min. Stir in tortilla pieces.
SPRINKLE with cheese; cover. Simmer 3 to 5 min. or until cheese is melted. Top with salsa

(I serve it over rice because well, we like the rice)