Ingredients
1 tablespoon oil
1 pound boneless skinless chicken breasts, cut into strips
1 medium onion, cut into thin wedges
1 1/2 cups water
1 (8 ounce) can mushroom pieces and stems, undrained
2 chicken bouillon cubes
8 ounces medium egg noodles, uncooked
1 tablespoon finely chopped chipotle peppers in adobo sauce
1 (8 ounce) container BREAKSTONE'S Reduced Fat Sour Cream
Directions
Heat oil in large skillet on medium-high heat. Add chicken and onions; cook and stir 5 to 7 minutes or until chicken is cooked through.
Add water, mushrooms with their liquid, the bouillon cubes and noodles; mix well. Bring to boil. Reduce heat to medium-low; cover. Simmer 10 to 12 minutes or until noodles are tender and only a small amount of liquid remains. Stir in peppers. Cook an additional 2 minutes, stirring occasionally. Remove from heat.
Stir in sour cream.
Friday, August 12, 2011
Cooking : Apricot Marinated Eye of Round Roast
Ingredients
1 cup water
2 cups beef broth
1/2 cup cider vinegar
1 cup apricot preserves
1 teaspoon salt
1 onion, chopped
1 carrot, chopped
1 1/4 teaspoons pickling spice
4 pounds eye of round roast
salt and pepper to taste
2 tablespoons vegetable oil
1 cup heavy cream
Directions
In a medium saucepan over medium high heat, combine the water, beef broth, vinegar, apricot preserves, salt, onion, carrot and pickling spice. Stir together and bring to a boil. Then remove from heat, cover and refrigerate until well chilled.
Place roast in a 9x13 inch baking dish, pour chilled marinade over roast, cover and refrigerate for up to 24 hours.
Preheat oven to 350 degrees F (175 degrees C).
Heat the oil in a large skillet over medium high heat. Place the roast in the skillet and sear the meat, browning well on all sides. Season with salt and pepper to taste, return meat to the baking dish and cover.
Bake at 350 degrees F (175 degrees C) for 1 1/2 hours. Remove from oven and let meat rest for 5 to 10 minutes.
Meanwhile, to make the gravy, transfer the sauce from the baking dish to a blender and puree until smooth. Then pour into a medium saucepan over medium heat. Stir in the cream and simmer until thickened, about 15 to 20 minutes. Slice meat and serve with the sauce.
1 cup water
2 cups beef broth
1/2 cup cider vinegar
1 cup apricot preserves
1 teaspoon salt
1 onion, chopped
1 carrot, chopped
1 1/4 teaspoons pickling spice
4 pounds eye of round roast
salt and pepper to taste
2 tablespoons vegetable oil
1 cup heavy cream
Directions
In a medium saucepan over medium high heat, combine the water, beef broth, vinegar, apricot preserves, salt, onion, carrot and pickling spice. Stir together and bring to a boil. Then remove from heat, cover and refrigerate until well chilled.
Place roast in a 9x13 inch baking dish, pour chilled marinade over roast, cover and refrigerate for up to 24 hours.
Preheat oven to 350 degrees F (175 degrees C).
Heat the oil in a large skillet over medium high heat. Place the roast in the skillet and sear the meat, browning well on all sides. Season with salt and pepper to taste, return meat to the baking dish and cover.
Bake at 350 degrees F (175 degrees C) for 1 1/2 hours. Remove from oven and let meat rest for 5 to 10 minutes.
Meanwhile, to make the gravy, transfer the sauce from the baking dish to a blender and puree until smooth. Then pour into a medium saucepan over medium heat. Stir in the cream and simmer until thickened, about 15 to 20 minutes. Slice meat and serve with the sauce.
Cooking : Basic Bean Soup
Ingredients
1 pound dry great Northern beans
8 cups water
12 baby carrots
1 cup chopped onion
1/2 pound chopped ham
1/4 cup ketchup
salt and pepper to taste
Directions
In a large bowl, combine the beans with the water, cover and let soak overnight.
In a large pot over medium high heat, combine the soaked beans with water, carrots, onion and ham. Add more water to cover all, if necessary. Bring to a boil, then reduce heat to low and let simmer for 4 to 6 hours. Add ketchup just to get desired color. Season with salt and pepper to taste.
1 pound dry great Northern beans
8 cups water
12 baby carrots
1 cup chopped onion
1/2 pound chopped ham
1/4 cup ketchup
salt and pepper to taste
Directions
In a large bowl, combine the beans with the water, cover and let soak overnight.
In a large pot over medium high heat, combine the soaked beans with water, carrots, onion and ham. Add more water to cover all, if necessary. Bring to a boil, then reduce heat to low and let simmer for 4 to 6 hours. Add ketchup just to get desired color. Season with salt and pepper to taste.
Cooking : Barbecued Beef Ribs for Two
Ingredients
2 pounds beef back ribs
1/2 cup ketchup
2 tablespoons finely chopped onion
2 garlic cloves, minced
2 tablespoons vinegar
1 tablespoon brown sugar
1/2 teaspoon chili powder
1/2 teaspoon Worcestershire sauce
1/8 teaspoon garlic powder
1 dash hot pepper sauce
Directions
Cut ribs into serving-size pieces; place in a large kettle and cover with water. Simmer, uncovered, for 50-60 minutes or until tender. Meanwhile, combine remaining ingredients in a small saucepan. Simmer, uncovered, for 10 minutes. Drain ribs; place in a greased shallow 2-qt. baking dish. Cover with sauce. Bake, uncovered, at 350 degrees F for 50-60 minutes.
2 pounds beef back ribs
1/2 cup ketchup
2 tablespoons finely chopped onion
2 garlic cloves, minced
2 tablespoons vinegar
1 tablespoon brown sugar
1/2 teaspoon chili powder
1/2 teaspoon Worcestershire sauce
1/8 teaspoon garlic powder
1 dash hot pepper sauce
Directions
Cut ribs into serving-size pieces; place in a large kettle and cover with water. Simmer, uncovered, for 50-60 minutes or until tender. Meanwhile, combine remaining ingredients in a small saucepan. Simmer, uncovered, for 10 minutes. Drain ribs; place in a greased shallow 2-qt. baking dish. Cover with sauce. Bake, uncovered, at 350 degrees F for 50-60 minutes.
Cooking : Black-Eyed Pea Salsa
Ingredients
1 cup white rice
2 cups water
2 (15.5 ounce) cans black-eyed peas, drained and rinsed
1 (10 ounce) can diced tomatoes with green chile peppers
Directions
Bring a small pot of rice and water to a boil. Cover pot, reduce heat to simmer and let cook 20 minutes or until rice is tender.
In a large saucepan, combine rice, peas, tomatoes and chili. Stir the mixture over a medium heat until it is heated through.
1 cup white rice
2 cups water
2 (15.5 ounce) cans black-eyed peas, drained and rinsed
1 (10 ounce) can diced tomatoes with green chile peppers
Directions
Bring a small pot of rice and water to a boil. Cover pot, reduce heat to simmer and let cook 20 minutes or until rice is tender.
In a large saucepan, combine rice, peas, tomatoes and chili. Stir the mixture over a medium heat until it is heated through.
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