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bressica Southwest Chicken with Pene Oct 13, 2007 12:51 PM Southwest Chicken with Pene Serves Six 2 breasts of chicken (wash & Cubed) 1 box Pene or Large Shells Worsteshire Sauce Salt Pepper Olive Oil Parmesan ½ Eggplant 1 Zucchini 2 Fresh Tomatoes (Or Canned) 3 Cloves Fresh Garlic 1 Tbsp Oregano 1 Cup Cream Cheese 2 Cup Half & Half or Heavy Cream 1/2 Jalapeno Seeded or 3 Rounds from Preserved Jar One Whole Roasted Red Pepper (Fresh or from the Jar) Red Pepper Flakes ½ Lemon Juice Set oven to 350 In a blender add the Cream, Cream Cheese, Roast Red Pepper, Jalapeno, 1 tsp salt, 1 tsp pepper, a pinch of red pepper flakes. Set aside. NOTE: If you are using a fresh jalapeno or a fresh red pepper we will roast them with the other veggies before adding them to the sauce mixture. See next step. Cube ½ Eggplant, Zucchini and Tomato and place in large bowl. Add ¼ cup olive oil and Oregano. Add 1 tsp salt and 1 tsp pepper. For the sauce add 3 whole garlic cloves. If you are using a fresh jalapeno and not one from a jar add the ½ jalapeno to the mix- do not cut into smaller pieces. REMEMBER the heat of the jalapeno is in the seeds and the white ribs. If you want a spicier meal leave a few seeds or the white ribs on the fruit. If you are using a fresh red pepper cut in half and remove the seeds. Add the large halves to the mixture. The garlic, jalapeno red pepper will be added to the sauce after grilling in the oven. Mix gently until ALL the veggies are evenly coated. Dump bowl onto cookie sheet and distribute evenly. Put into the oven. Set water on the stove and bring to a boil. Add Pasta and cook until tender. While the pasta is cooking put chicken cubes in a large skillet and add 2 tbsp worshesire sauce. Add 1 tbsp pepper and 1 tsp salt. Cover over medium/high heat stirring occasionally. We want the pan to “dry out” of the juices to brown the meat and add a caramelized flavor. If meat sticks to pan add a tbsp of olive oil and stir more frequently. Remove the cookie sheet from the oven and take the garlic cloves, jalapeno and red pepper and add them to the blender. Add ½ lemon juice. Pulse for 10- 20 seconds. When pasta is tender remove from stovetop and drain. Place the pasta in a large serving bowl. Add the chicken on top of the pasta and add the veggies on top of the chicken. Pour the sauce evenly over the entire bowl. Top with fresh Parmesan.
bressica How do you make a sald? Oct 13, 2007 12:15 PM How do you make a sald?
bressica Whats for Dinner Sep 3, 2007 2:14 PM If you had to choose one entré meat... what would it be?
bressica Savory Cheesy Biscuits Sep 3, 2007 1:34 PM Savory Cheesy Biscuts Savory Cheesy Biscuits Serves 6-10 Ingredients: 2 1/4 Cups Bisquick 1 Cups Milk 1 Tablespoon Pepper 1 Tablespoon Dried Oregano (or Basil) 2 Cups Shredded Cheese (Your Choice - We like Cheddar) Directions: -Preheat oven to 450 degrees. -In a large bowl mix together Bisquick, Pepper and Oregano. -Add 1 cup Cheese to the dry ingredients and mix together. Reserve 1 cup of Cheese for later. -Add Milk and stir ingredients together. -With a tablespoon scoop & drop mixture onto un-greased cookie sheet. You should be able to make 6-10 depending on how large you make your biscuits. -With the back of your tablespoon make a depression in the middle of each "blob" of mixture so that it resembles a little bowl. -Take the remaining Cheese and place a healthy pinch (approximately one tablespoon) into the center "bowl" of each biscuit. -Bake in oven for 8-10 minutes. (Keep an eye on them starting at 6 minutes... they sometimes cook fast with the cheese.) Remove from the oven when the biscuits start to brown. Savory Cheesy Biscuits are best served warm... but have been known to disappear when cold too! They make a great substitute for a plain dinner roll and are awesome for breakfast with eggs & sausage. For variety try serving Savory Cheesy Biscuits instead of Garlic Bread by adding a Tablespoon of Garlic Salt to the dry ingredients. Enjoy!

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