1 pkg. cream cheese
1 cup mayo
1 jar artichokes (quartered)
1 8 oz. Parmesan cheese
combine all ingredients and bake at 350 degrees for 30 minutes or until bubbly. (I use a 8 x 8 dish) Serve warm with tortilla chips.
Thursday, January 22, 2009
Honey Mustard Chicken
8 chicken breasts, split
olive oil
2-3 fresh garlic cloves
Honey mustard sauce (recipe down below)
1 cup grated cheddar cheese
3-4 slices of crisply cooked bacon (you can substitute bacon bits if you would like)
Heat olive oil and garlic in large skillet. Add chicken and saute over medium high heat until chicken is browned and just a little bit crispy looking. Transfer to a baking dish and pour half of the honey mustard sauce evenly over the chicken.
Bake at 350 for 1 hour. Sprinkle with cheese and bacon and return to the oven for 5 minutes or until the cheese is melted.
Serve with remaining honey mustard sauce.
Honey Mustard Sauce
1 cup Dijon mustard
1 cup honey
1/2 cup corn syrup
1/2 cup mayonnaise
Mix well in sauce pan and heat through.
olive oil
2-3 fresh garlic cloves
Honey mustard sauce (recipe down below)
1 cup grated cheddar cheese
3-4 slices of crisply cooked bacon (you can substitute bacon bits if you would like)
Heat olive oil and garlic in large skillet. Add chicken and saute over medium high heat until chicken is browned and just a little bit crispy looking. Transfer to a baking dish and pour half of the honey mustard sauce evenly over the chicken.
Bake at 350 for 1 hour. Sprinkle with cheese and bacon and return to the oven for 5 minutes or until the cheese is melted.
Serve with remaining honey mustard sauce.
Honey Mustard Sauce
1 cup Dijon mustard
1 cup honey
1/2 cup corn syrup
1/2 cup mayonnaise
Mix well in sauce pan and heat through.
Pork Taco's
I actually got this recipe from another blog, and they are so good.
3 lb. Pork Roast, fat removed as much as possible (*If using a roast any larger than 3 lbs, I always double the remaining ingredients)
1 Onion, chopped
3 Cloves Garlic,crushed
1 10oz. Can Green Enchilada Sauce
1 4oz. Can Diced Green Chili’s1 14oz. Can Diced Tomatoes with Chili’s
2 Chicken Bouillon Cubes
½ tsp. Cumin
½ tsp. Oregano
¼ tsp. Pepper
1. In a large heavy pot, over medium heat, brown meat, then add onion and garlic and saute a few minutes. Place in crock-pot.
2. Stir in the rest of the ingredients cover and cook on low for 7-8 hours
.
3. One hour before serving, remove roast and set aside. Strain out the onions and tomatoes as much as possible and put with the roast. Pour remaining liquid into a large saucepan. (I place the roast and strained solids back into the crock-pot, TURNED OFF, with the lid on to keep warm.)
4. Bring the liquids to a boil on the stove, and simmer for 45 minutes to an hour, stirring every now and then, until considerably reduced. This will concentrate all the liquids to make a thicker sauce.
5. Mix the thickened sauce into the shredded meat and serve in warm tortillas (I use the ones you cook yourself). Toppings of your choice: Cheese...I like Monterey Jack cheese (monterey pepper jack is good too), cilantro, diced tomatoes, lettuce, sour cream, guacamole or avacado, olives, & salsa.
3 lb. Pork Roast, fat removed as much as possible (*If using a roast any larger than 3 lbs, I always double the remaining ingredients)
1 Onion, chopped
3 Cloves Garlic,crushed
1 10oz. Can Green Enchilada Sauce
1 4oz. Can Diced Green Chili’s1 14oz. Can Diced Tomatoes with Chili’s
2 Chicken Bouillon Cubes
½ tsp. Cumin
½ tsp. Oregano
¼ tsp. Pepper
1. In a large heavy pot, over medium heat, brown meat, then add onion and garlic and saute a few minutes. Place in crock-pot.
2. Stir in the rest of the ingredients cover and cook on low for 7-8 hours
.
3. One hour before serving, remove roast and set aside. Strain out the onions and tomatoes as much as possible and put with the roast. Pour remaining liquid into a large saucepan. (I place the roast and strained solids back into the crock-pot, TURNED OFF, with the lid on to keep warm.)
4. Bring the liquids to a boil on the stove, and simmer for 45 minutes to an hour, stirring every now and then, until considerably reduced. This will concentrate all the liquids to make a thicker sauce.
5. Mix the thickened sauce into the shredded meat and serve in warm tortillas (I use the ones you cook yourself). Toppings of your choice: Cheese...I like Monterey Jack cheese (monterey pepper jack is good too), cilantro, diced tomatoes, lettuce, sour cream, guacamole or avacado, olives, & salsa.
Poppy Seed Chicken Casserole
This is super yummy and I usually double it so that there are left overs. I also cheat on the chicken sometimes and I use the canned stuff, 1 large can for a regular recipe, 2 if you double it.
2 large Chicken breast, cooked and shredded
1 can of cream of chicken soup
1 (8oz) container of sour cream
1 sleeve of Ritz crackers
1/2 stick of butter
2-3 T. poppy seeds
Preheat oven to 350 degrees. Mix the cream of chicken soup and the sour cream in a bowl. Add the shredded chicken to the sour cream/soup mixture and stir well.
Place in a casserole dish (stone if you have one), sprinkle with poppy seeds on top. Crush Ritz crackers, melt butter and mix with the crackers. Spread over the top of the chicken and press down lightly.
Cook for 20 minutes and serve over rice.
You can substitute low fat sour cream and cream of chicken soup.
2 large Chicken breast, cooked and shredded
1 can of cream of chicken soup
1 (8oz) container of sour cream
1 sleeve of Ritz crackers
1/2 stick of butter
2-3 T. poppy seeds
Preheat oven to 350 degrees. Mix the cream of chicken soup and the sour cream in a bowl. Add the shredded chicken to the sour cream/soup mixture and stir well.
Place in a casserole dish (stone if you have one), sprinkle with poppy seeds on top. Crush Ritz crackers, melt butter and mix with the crackers. Spread over the top of the chicken and press down lightly.
Cook for 20 minutes and serve over rice.
You can substitute low fat sour cream and cream of chicken soup.
Spinach Lasagna
1 lb. Lasagna Noodles
4 C Chopped Spinach
26 oz. spaghetti sauce
2 C Cottage Cheese (you can use ricotta, but I don't like it so I use cottage cheese)
2 Eggs
1/2 C Parmesan Cheese
Salt and Pepper
2 C Mozzarella Cheese
2 T Parmesan Cheese
Sliced Mushrooms (optional)
1 (8oz) can tomato sauce mixed with 1 T. sugar, and 1 T. Italian seasoning
Prepare noodles according to package directions. Steam spinach 2-3 minutes and drain excess water. Mix cottage cheese with egg, Parmesan, salt and pepper.Spread a thin layer of spaghetti sauce on the bottom of a large casserole dish. Layer with noodles, cottage cheese, spinach, sauce, and mozzarella. Repeat Layers. Top with the noodles, Tomato sauce, mozzarella, and 2 T Parmesan cheese. Bake uncovered at 350 for 40 minutes.
4 C Chopped Spinach
26 oz. spaghetti sauce
2 C Cottage Cheese (you can use ricotta, but I don't like it so I use cottage cheese)
2 Eggs
1/2 C Parmesan Cheese
Salt and Pepper
2 C Mozzarella Cheese
2 T Parmesan Cheese
Sliced Mushrooms (optional)
1 (8oz) can tomato sauce mixed with 1 T. sugar, and 1 T. Italian seasoning
Prepare noodles according to package directions. Steam spinach 2-3 minutes and drain excess water. Mix cottage cheese with egg, Parmesan, salt and pepper.Spread a thin layer of spaghetti sauce on the bottom of a large casserole dish. Layer with noodles, cottage cheese, spinach, sauce, and mozzarella. Repeat Layers. Top with the noodles, Tomato sauce, mozzarella, and 2 T Parmesan cheese. Bake uncovered at 350 for 40 minutes.
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