Laurie's Kitchen

A cooking blog of some of my favorites

Pineapple Chicken Salad February 28, 2011

Filed under: Chicken,Lunch,Recipe Swap,Summer — laurms15 @ 4:25 pm

I got this swap recipe during lunch week from oct11bride03

Annie’s Eats

2 ½ cups cooked chicken breast
½ cup matchstick cut carrots
1/3 cup light mayonnaise
¼ cup finely chopped green onions
¼ cup finely chopped celery
¼ cup plain low-fat yogurt
1 tbsp. Worcestershire sauce
½ tsp. garlic powder (I just used a sprinkle)
¼ tsp. salt
¼ tsp. pepper
1 8-oz. can pineapple tidbits, drained

Directions:
Combine all ingredients in a bowl and mix well.  Serve on rolls or in pita pockets with romaine lettuce.

This is a great lunch. I made it without the pineapple for myself (I’m slightly allergic) and just added some in for my husband. He liked it so I’ll have to take his word for it. I also used less garlic powder since I knew I had some meetings in the afternoon. I put it in pita pockets which I don’t think I had used in ages but I enjoyed it that way.

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Chicken and Broccoli Casserole February 14, 2011

Filed under: Caserole,Chicken,Recipe Swap — laurms15 @ 1:42 pm

I received this recipe from JenM31 during quick prep meal week.

Chicken and Broccoli Casserole
3 chicken breast cubed in bite sized pieces
1 can of Cream of Cheddar soup
Milk
1 head of broccoli
1 cup Shredded Cheddar cheese
half a stick of butter
one bag of pepperidge farms herb seasoned stuffing

Cut chicken in to bite size pieces. Brown chicken lightly in a pan. Take a 9 x 13 baking dish and spray it with Pam. Put chicken in the pan. Cut broccoli to bite size pieces, about a cup and a half (you can add more or less depending on how much you like in it). steam broccoli, and put sprinkle in baking pan with the chicken. In a separate bowl, mix a can of Cheddar cheese soup and one soup can of milk together slowly until blended. Pour mix over chicken and broccoli. Sprinkle shredded Cheddar cheese on top of the baking pan. In a large skillet, take half a bag of the stuffing with a half a stick of butter (adjust the butter to your liking) and mix together. Pour stuffing on the top of the baking pan. Cover with foil.  Pre heat the oven to 350 degrees and bake for a half hour. Take foil off in the last ten mins. (stuffing should be browned and you might see the cheese bubbling  a little bit) Take out and serve.

This is a meal that you can make a head of time and throw in your fridge. Or I have made it without the stuffing and frozen it in portion sizes and ad the stuffing later when cooking it. Recipe can be cut in half for only two people.

I decided to cut the recipe in half since its only my husband and I. It was quite tasty and easy to do though for us its a meal I would prefer to eat/make on a night we get home from work on the earlier side because its a little heavy to be eating on a night we get home late. However all in all a very nice meal!

 

Briskett

Filed under: Beef,Dinner,Dutch Oven,Fall,Slow Cooker,Winter — laurms15 @ 1:38 pm
The theme this time was weekday meal that less then 30min prep. I picked a slow cooker recipe that I usually do in my Dutch Oven but is great for a slow cooker too.
Briskett

Ingredients:

  • 2 large garlic cloves (chopped or whole)
  • 1/2 teaspoon kosher salt, plus more for seasoning
  • 4 sprigs fresh rosemary, needles striped (sometimes I use dried)
  • 1/4 cup extra-virgin olive oil
  • 1 (4 pound) beef brisket, first-cut
  • Coarsely ground black pepper
  • 5 large carrots, cut in 3-inch chunks
  • 5 celery stalks, cut in 3-inch chunks
  • 1 large red onion, halved
  • (1) Bottle dry red wine (more or less depending on what fits in your crock pot)
  • 1 (16-ounce) can whole tomatoes, hand-crushed
  • 1 handful fresh flat-leaf parsley leaves (dried is ok)
  • 3 bay leaves (dried)
  • Beef  or vegetable Broth (as needed to cover brisket if wine is not enough or if you are not a fan of a strong wine flavor)

Directions:

Season both sides of the brisket with a fair amount of kosher salt and ground black pepper. Place a Dutch Oven (or pan if you are using the crock pot) over medium-high flame and coat with half of the olive oil. Put the brisket in the Dutch Oven (pan) and sear to form a nice brown crust on both sides. Should only take a couple minutes per side. If using the crock pot transfer the brisket to your crock pot, then lay the vegetables,garlic and onions all around the brisket in the Dutch Oven or crock pot. Add the wine and tomatoes and beef broth if necessary; toss in the parsley, rosemary and bay leaves. If using the Dutch Oven cook at 350-400 for 4-5 hours. If using the crock pot cook on low for about 6 to 8 hours until the beef is fork tender.

Remove the brisket to a cutting board and let it rest for 15 minutes then slice thinly. Scoop the vegetables out of the roasting pan and onto a platter.

I usually serve with a potato side. You can either stick the potatoes in the crock pot or make them as a separate side. I prefer to cook them and make a smashed/mashed potato because its pretty quick and a family favorite.

This is a recipe adapted from a Tyler Florence Recipe
 

Recipe Swap

Filed under: Recipe Swap — laurms15 @ 1:36 pm

I joined a recipe swap with some other wonderful ladies in the Northern New Jersey Area. The idea is to expand on what we would normally make and to try new things. There is a theme each time at the top I will make a note of the theme if it was one I received or one I shared. You can also find them with the tag recipe swap.

 

5 cheese pizza w/ veggies and prosciutto

Filed under: Dinner,Pizza,Vegetarian Optional — laurms15 @ 12:51 pm

1 package regular pizza dough (you can make your own but the one I buy makes 2 pizzas)
1 package Trader Joes quattro-formaggio cheese (If you don’t have TJ’s near you can combine Parmesean, Asiago, Fontina and Mild Provelone Cheeses to get the same thing)
1 package prosciutto
1 log of chevre (goat cheese)
1 package asparagus (feel free to add other veggies if you like)
Fresh basil
Olive oil, S&P

VEGETATION OPTION (cut out the prosciutto and feel free to add other veggies)

Directions:
1) Let the pizza dough sit at room temperature for at least a half hour before you make the pizza. 2) Preheat the oven (I set mine at 350 degrees F).
3) While it’s resting, chop your asparagus into 3/4 inch strips.
4) Cut the dough in half and stretch it into your pizza pan. You want it to be thin, but without holes.
3) Bake the dough for a few minutes to get it cooked enough to support
the toppings. This will help give you a really nice crispy crust.
4) Remove it from the oven and slide a spatula underneath it to loosen it from the pan.
5) Add olive oil to the crust, then top it with half the cheeses, asparagus and pieces of prosciutto. Add salt and pepper to the top to taste.
6) Place in the oven and bake until golden crusted and oozing with cheesy-deliciousness.
7) Top with freshly cut basil and dig in!

This recipe makes enough for two 14 inch pies.

You can also cut this into tiny pieces for appetizers.

 

Caramel Brownies

Filed under: Brownies,Caramel,Chocolate,Dessert — laurms15 @ 12:49 pm

Caramel Brownies (fondly known by family and friends as crack brownies)

1 pkg. 12 oz. chocolate chips
1 pkg. 14 oz. Kraft caramels
1 pkg. Chocolate cake mix
2/3 cup sweetened condensed milk
3/4 cup melted butter

Preheat oven to 350 degrees. Grease a 13×9 inch pan. Melt caramels
with 1/3 cup of the evaporated milk. In large mixing bowl combine 1/3 cup evaporated milk, melted butter, and cake mix. Spread 1/2 cake mixture in pan and bake 6 minutes.

While cake is hot, sprinkle chocolate chips on top. Spread melted
caramel mixture over chocolate chips and crumble remaining cake
mixture over caramels. Bake for 20 minutes or until done.

 

Bailey’s Chocolate Chip Cookies

Filed under: Chocolate,Cookies,Dessert — laurms15 @ 12:46 pm

Bailey’s Chocolate Chip Cookies

1/2 c. butter
1/2 c. Sugar
1/2 c. brown sugar
1 egg
1 tsp. Vanilla
1/2 c Bailey’s Irish Cream
2 1/4 c. flour
1/2 tsp baking soda
1/2 tsp salt
6 oz. Chocolate chips
3/4 c. coconut (optional)

1. Mix dry ingredients. Set aside.
2. Cream butter, sugar & egg until fluffy.
3. Add Vanilla and Baileys.
4. Blend dry ingredient mixture into cream mixture.
5. Add coconut (optional) and chocolate chips.
6. Bake at 375 about 8-10 minutes.

They are great cookies. I didn’t use the coconut. The Baileys flavor is pretty minimal but still tasty.