I just tried this recipe for the first time tonight and it is SO good! It is a recipe from Outback Steakhouse.
4 boneless skinless chicken breasts {I use frozen chicken strips and put them across my big griddle}
Garlic powder and seasoned salt to taste {I sprinkle on Montreal Chicken Spice}
1 T. Vegetable oil
Button mushrooms, cut in halves
1 C. shredded cheddar cheese blend
1/4 c. chopped green onions
1/2 c. real bacon bits {I use real bacon crumbles in a bag to make it easier}
1/2 c. tomatoes
1 bottle BBQ sauce
Flatten chicken to 1/4 inch thick. Sprinkle with seasonings. In skillet brown chicken in oil for 4 minutes. Cook in separate pan bacon until done and bacon is crisp. Add mushrooms to bacon mixture for the last 5 minutes to soften mushrooms. Top cooked chicken with 1 T. BBQ sauce, mushrooms, bacon, green onions and cheese. Cover and cook until chicken is done and cheese is melted, about 10 minutes. Serve with garlic mashed potatoes and honey mustard.
Honey Mustard Sauce
1 c. Mayo
1 c. Dijon mustard
1/4-1/2 cup honey
1/8 tsp. cayenne pepper
1/4 cup lime juice
1 tsp. ginger powder
Mix. Add extra honey or lime for desired taste
Creamy Garlic Mashed Potatoes
5 lb. russet potatoes (or red potatoes)
1/2-1 whole 16 oz. tub sour cream {depending on how much moisture you need in your potatoes}
1 cube butter {I personally don't use this}
8 oz. whipping cream or milk
fresh or dried parsley
1 clove garlic
salt and pepper
peel potatoes and cut into large chunks. Boil water and add potatoe chuncks. Boil until potatoes are fork tender. Drain majority of water from potatoes. Mash potatoes with either an eletric mixer or potato masher. Add whipping cream or milk, butter, sour cream, garlic, salt, pepper and parmesan cheese.
{You put the potatoes on the bottom, then the chicken, then a dab of the honey mustard and it is SO yummy!}
{This could be a high calorie dish, so I use fat free ingredients whenever I can, do not add butter or cream, and no oil-just spray-then it turns it into a healthier dish!}
Showing posts with label side dishes. Show all posts
Showing posts with label side dishes. Show all posts
3.17.2009
1.24.2009
Mexican Rice
This is another one of those recipes that I make over and over again because my family can't get enough of it! It tastes like the rice that is served at your favorite Mexican place. Enjoy!
***I have made some changes from the original recipe (I copied and pasted it here and then made my changes) so if something doesn't make sense, please let me know and I will clarify!***
SERVES 8 -10
Ingredients
12 ounces tomatoes, very ripe and cored
1 medium white onion
1 can chilies
2 cups long grain white rice
3 Tablespoons olive oil
4 minced garlic cloves
2 cups chicken broth
1 tablespoon tomato paste
1 1/2 teaspoons salt
Directions
1 Adjust rack to middle position and preheat oven to 350.
2 Process tomato, onion, chilies, and tomato paste in processor or blender until pureed and thoroughly smooth.
3 Place rice in a fine mesh strainer and rinse under cold running water until water runs clear- about 1 1/2 minutes. Shake rice vigorously to remove excess water. This step removes the starch from the rice so it will not stick. IF YOU OMIT THIS STEP YOUR RICE WILL NOT BE DRY AND FLUFFY.
4 Heat oil in heavy bottomed oven safe 12 inch straight sided saute pan or Dutch oven with tight fitting lid over medium high heat about 2 minutes. (The recipe is very specific about this but I used a 10 inch dutch oven and it worked out fine.) Drop a few rice grains in and if they sizzle then it is ready. Add rice and fry stirring until rice is light golden and translucent, about 6-8 minutes.
5 Reduce heat to medium, add garlic and cook , stirring constantly until fragrant, about 1 1/2 minutes.
6 Stir in broth, pureed mixture and salt. Increase heat to medium high, and bring to a boil.
7 Cover pan and transfer pan to oven to bake until liquid is absorbed and rice is tender, 30-35 minutes. Stir well after 15 minutes.
Tips and tricks!
If you can't get good, fresh tomatoes you are better off using canned tomatoes. Don't use those awful hard and under ripe tomatoes that are at most supermarket chains.
Do not skip any of the steps. It may seem stupid-but rinsing the rice to remove the starch is very important if you want fluffy rice. It will only take two minutes of your time but it makes the difference.
Leftovers are just as delicious the next day so this is a perfect dish to make ahead time for potlucks. This rice also freezes well. For Freezing Ahead: Cool, portion and freeze in a Ziploc bag. To reheat from frozen: Place in a Pyrex dish and warm in the microwave, stirring every 2-3 minutes until heated through.
***I have made some changes from the original recipe (I copied and pasted it here and then made my changes) so if something doesn't make sense, please let me know and I will clarify!***
SERVES 8 -10
Ingredients
12 ounces tomatoes, very ripe and cored
1 medium white onion
1 can chilies
2 cups long grain white rice
3 Tablespoons olive oil
4 minced garlic cloves
2 cups chicken broth
1 tablespoon tomato paste
1 1/2 teaspoons salt
Directions
1 Adjust rack to middle position and preheat oven to 350.
2 Process tomato, onion, chilies, and tomato paste in processor or blender until pureed and thoroughly smooth.
3 Place rice in a fine mesh strainer and rinse under cold running water until water runs clear- about 1 1/2 minutes. Shake rice vigorously to remove excess water. This step removes the starch from the rice so it will not stick. IF YOU OMIT THIS STEP YOUR RICE WILL NOT BE DRY AND FLUFFY.
4 Heat oil in heavy bottomed oven safe 12 inch straight sided saute pan or Dutch oven with tight fitting lid over medium high heat about 2 minutes. (The recipe is very specific about this but I used a 10 inch dutch oven and it worked out fine.) Drop a few rice grains in and if they sizzle then it is ready. Add rice and fry stirring until rice is light golden and translucent, about 6-8 minutes.
5 Reduce heat to medium, add garlic and cook , stirring constantly until fragrant, about 1 1/2 minutes.
6 Stir in broth, pureed mixture and salt. Increase heat to medium high, and bring to a boil.
7 Cover pan and transfer pan to oven to bake until liquid is absorbed and rice is tender, 30-35 minutes. Stir well after 15 minutes.
Tips and tricks!
If you can't get good, fresh tomatoes you are better off using canned tomatoes. Don't use those awful hard and under ripe tomatoes that are at most supermarket chains.
Do not skip any of the steps. It may seem stupid-but rinsing the rice to remove the starch is very important if you want fluffy rice. It will only take two minutes of your time but it makes the difference.
Leftovers are just as delicious the next day so this is a perfect dish to make ahead time for potlucks. This rice also freezes well. For Freezing Ahead: Cool, portion and freeze in a Ziploc bag. To reheat from frozen: Place in a Pyrex dish and warm in the microwave, stirring every 2-3 minutes until heated through.
12.21.2008
Funeral Potatoes
I LOVE cheesy, creamy funeral potatoes! This recipe is a little lighter and it still tastes just as yummy--I made it last Christmas and it was great!
¾ cup chopped onion
½ teaspoon paprika
½ teaspoon freshly ground black pepper
1 (32-oz.) pkg. hash brown potatoes
2 tablespoons butter, melted and divided
1 (10 ¾-oz.) can condensed reduced-fat, reduced-sodium cream of chicken soup, undiluted
8 oz. Velveeta Light, cubed
1 (8-oz.) carton light sour cream
Cooking spray
2 cups cornflakes, coarsely crushed
1. Preheat oven to 350.
2. Combine first 4 ingredients and 1 tablespoon butter in a large bowl; toss well.
3. Combine soup and cheese in a medium microwave-safe bowl. Microwave at HIGH 6 minutes or until cheese melts, stirring every 2 minutes. Stir in sour cream. Pour cheese mixture over potato mixture, and stir well. Spread mixture evenly in a 13” x 9” baking dish coated with cooking spray.
4. Combine cornflakes and remaining 1 tablespoon butter; sprinkle evenly over top of potato mixture. Bake at 350 for 1 hour.
Makes 12 servings
¾ cup chopped onion
½ teaspoon paprika
½ teaspoon freshly ground black pepper
1 (32-oz.) pkg. hash brown potatoes
2 tablespoons butter, melted and divided
1 (10 ¾-oz.) can condensed reduced-fat, reduced-sodium cream of chicken soup, undiluted
8 oz. Velveeta Light, cubed
1 (8-oz.) carton light sour cream
Cooking spray
2 cups cornflakes, coarsely crushed
1. Preheat oven to 350.
2. Combine first 4 ingredients and 1 tablespoon butter in a large bowl; toss well.
3. Combine soup and cheese in a medium microwave-safe bowl. Microwave at HIGH 6 minutes or until cheese melts, stirring every 2 minutes. Stir in sour cream. Pour cheese mixture over potato mixture, and stir well. Spread mixture evenly in a 13” x 9” baking dish coated with cooking spray.
4. Combine cornflakes and remaining 1 tablespoon butter; sprinkle evenly over top of potato mixture. Bake at 350 for 1 hour.
Makes 12 servings
12.15.2008
Spanish Rice (microwave recipe)
This is so moist and yummy! My husband doesn't usually eat Spanish rice, but he really likes this recipe.
1 large onion, chopped
2 tablespoons butter
1 16-ounce can tomatoes, chopped and drained (reserve liquid)
1 cup long grain rice
1 1/2 teaspoon salt
2 teaspoons chili powder
1/8 teaspoon pepper
1/2 cup chopped green pepper
water
In 2-quart casserole combine onion, green pepper, and butter. Cook on high power for 2 1/2 minutes (in microwave). Stir once. Add enough water to reserved tomato liquid to equal 2 cups. Add to dish with tomatoes, rice, salt, pepper and chili powder. Cook covered on high power for 5 minutes and at medium power for 18 minutes. Stir once. Let stand covered for 5 minutes.
1 large onion, chopped
2 tablespoons butter
1 16-ounce can tomatoes, chopped and drained (reserve liquid)
1 cup long grain rice
1 1/2 teaspoon salt
2 teaspoons chili powder
1/8 teaspoon pepper
1/2 cup chopped green pepper
water
In 2-quart casserole combine onion, green pepper, and butter. Cook on high power for 2 1/2 minutes (in microwave). Stir once. Add enough water to reserved tomato liquid to equal 2 cups. Add to dish with tomatoes, rice, salt, pepper and chili powder. Cook covered on high power for 5 minutes and at medium power for 18 minutes. Stir once. Let stand covered for 5 minutes.
12.14.2008
Roasted Parmesan Potatoes
These are fast and easy and versatile...you can use them as a side dish with dinner or even with an omelet for breakfast...and you can use any type of potatoes, even sweet potatoes! This is one of my favorite recipes to throw together in a hurry!
4 medium potatoes, chopped into 1/2-inch cubes
1 tablespoon olive oil
3 tablespoons grated Parmesan cheese
2 tablespoons fresh parsley or 2 teaspoons dried parsley
1 teaspoon paprika
1 teaspoon garlic salt
1/3 teaspoon cayenne pepper
1. Preheat oven to 450. Line a cookie sheet with aluminum foil.
2. Place potatoes in a medium bowl and toss with oil. Combine Parmesan, parsley, paprika, garlic salt and cayenne pepper in a small bowl.
3. Add the Parmesan mixture to potatoes in bowl; toss to coat potatoes evenly.
4. Arrange potatoes on prepared baking sheet. Bake, turning once, until potatoes are lightly browned and easily pierced with a knife, about 25 minutes.
Serves 4
4 medium potatoes, chopped into 1/2-inch cubes
1 tablespoon olive oil
3 tablespoons grated Parmesan cheese
2 tablespoons fresh parsley or 2 teaspoons dried parsley
1 teaspoon paprika
1 teaspoon garlic salt
1/3 teaspoon cayenne pepper
1. Preheat oven to 450. Line a cookie sheet with aluminum foil.
2. Place potatoes in a medium bowl and toss with oil. Combine Parmesan, parsley, paprika, garlic salt and cayenne pepper in a small bowl.
3. Add the Parmesan mixture to potatoes in bowl; toss to coat potatoes evenly.
4. Arrange potatoes on prepared baking sheet. Bake, turning once, until potatoes are lightly browned and easily pierced with a knife, about 25 minutes.
Serves 4
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