Friday, February 26, 2010

*Chicken Breast Supreme*


8 boneless skinless chicken breats
1 can cream of chicken soup
1 can cream of mushroom soup
1 1/2 sour cream
1 c grated cheese
Rice (we used Rice a Roni chicken flavored)

Cayenne Pepper
Lemon Pepper
Montreal chicken Spice
Salt & Pepper

1. Cook chicken on stove with spices to give flavor
2. Place chicken in greased 9 x 13 pan
3. Mix rest of ingredients together and pour over top of chicken.
4. Sprinkle with paprika.
5. Bake uncovered for 35-45 mins at 425.
6. Add cheese last 10 mins of baking
7. Serve gray over rice

Sunday, February 14, 2010

Pizza Dough

1 cup warm water
1 TBS. sugar
1 TBS. yeast
1/2 tsp. salt
3 cups flour
3 TBS. olive oil
1 TBS. pizza or Italian seasoning
2 TBS. parsley

corn meal

1. Dissolve sugar and yeast in water, about 5 minutes.
2. Mix all ingredients together in a large bowl.
3. Cover and let rise for 10 minutes.
4. Lightly sprinkle pizza stone or cookie sheet with corn meal.
5. Spread dough onto pizza stone and decorate.

6. Bake at 375 for 10-20 minutes, depending on your toppings.

Philly Steak Sandwiches

2 lbs. beef sirloin, cut into thin 2 inch strips
1 tsp. salt
1 tsp. black pepper
1 tsp. paprika
1 tsp. chili powder
1 tsp. onion powder
1 tsp. garlic powder
1 tsp. dried thyme
1 tsp. dried marjoram
1 tsp. dried basil
4 TBS. vegetable oil
2 sweet onions, sliced
1 green bell pepper, julienned

1 red bell pepper, julienned
6 oz. Swiss cheese, thinly sliced
8 hoagie rolls, split lengthwise

1. Place the beef in a large bowl. In a small bowl, mix together salt, pepper, paprika, chili powder, onion powder, garlic powder, thyme, marjoram, and basil. Sprinkle over beef.
2. Heat half of the oil in a skillet over medium-high heat. Saute beef t
o desired doneness, and remove from pan. Heat the remaining oil in the skillit, and saute the onion and peppers.
3. Preheat oven on broiler setting.
4. Divide the meat between the bottoms of the rolls, layer with onion and peppers. Top with sliced cheese. Place on cookie sheet, and broil until cheese is melted. Cover with tops of rolls and serve.

I divide the mixtures in half and cook half the sandwiches one night and the other half the next night. The leftovers are also good in omelets the next morning.

Italian Sausage Soup with Tortellini

1 lb. sweet Italian sausage, casings removed
1 cup chopped onion
2 cloves garlic, minced
5 1/2 cups beef broth
1/2 cup water
1 1/2 cans petite cut diced tomatoes, drained

1 cup thinly sliced carrots
1/2 TBS. packed fresh basil leaves
1/2 tsp. dried oregano
1 (8 oz.) can tomato sauce
1 1/2 cups sliced zucchini
8 oz. fresh tortellini pasta
3 TBS. chopped fresh parsley
Parmesan cheese, shredded

1. In a 5 quart Dutch oven, brown sausage. Remove sausage and drain, reserving 1 TBS. of the drippings.
2. Saute onions and garlic in drippings. Stir in beef broth, water, tomatoes, carrots, basil, oregano, tomato sauce, and sausage. Bring to a boil. Reduce heat; simmer uncovered for 30 minutes.
3. Skim fat from the soup. Stir in zucchini and parsley. Simmer covered for 30 minutes. Add tortellini during the last 10 minutes. Sprinkle with Parmesan cheese on top of each serving.