Ingredients:
2 chicken breasts, cooked & cubed
1 1/2 cup penne pasta
1 pkg fresh baby spinach (9 oz)
1 tsp dried basil
2 cups spaghetti sauce
1 can diced tomatoes (14.5 oz)
2 oz cream cheese
1 cup shredded mozzarella cheese
2 Tablespoons Parmesan cheese
Procedures:
Defrost chicken in fridge overnight.
Cook pasta according to package, adding spinach to boiling water
for the last minute. Drain and set aside.
Heat chicken, basil, sauce and tomatoes in a large skillet. Bring
to a boil. Decrease heat and simmer for three minutes. Stir in
cream cheese.
Add pasta to chicken mixture and 1/2 cup mozzarella. Pour into 2
quart baking dish.
Bake uncovered at 375 degrees for 20 minutes. Sprinkle with
remaining cheese and bake additional 3 minutes or until melted.
Servings: 4
Tuesday, May 29, 2012
Lawry's the Prime Rib's Creamed Spinach
Spinach base:
1/2 pound smoked bacon, finely chopped
1 bunch (about 10 small) green onions, finely chopped
1 onion, finely chopped
1 tablespoon chopped garlic
1 teaspoon salt
3/4 teaspoon pepper
1 1/2 tablespoons butter
In a large skillet, cook the chopped bacon over medium-high heat until browned and crisp, stirring frequently, about 15 minutes.
To the pan, stir in the green onion, onion, chopped garlic, salt and pepper and simmer, stirring frequently, until the vegetables are tender, 10 to 12 minutes. Remove from heat.
Stir in the butter, then puree the mixture in a blender. (The base can be made ahead of time to this point and covered and refrigerated. Reheat before using.)
Creamed spinach:
Spinach base
1/4 cup plus 2 tablespoons flour
1 1/2 cups milk
3/4 cup half and half
2 pounds spinach, cleaned and chopped
Heat the spinach base in a large skillet over medium heat until warm. Gradually whisk in the flour until fully incorporated. Cook over medium heat for 10 minutes to cook out the flour taste,
stirring frequently.
While the base is heating, scald the milk in a medium saucepan. Remove from heat but keep warm on the stove.
When the flour is cooked, whisk in the hot milk and half and half, mixing thoroughly. Bring the mixture to a boil over high heat. Reduce the heat to a simmer and continue to cook, stirring
frequently, until the mixture is thickened to a cream sauce consistency, about 5 minutes.
Stir in the spinach, a little at a time, until all is added. Continue to cook until the creamed spinach begins to bubble, about 10 minutes.
Remove from heat and serve immediately. This makes about 4 1/2 cups creamed spinach.
Serves 6-8
1/2 pound smoked bacon, finely chopped
1 bunch (about 10 small) green onions, finely chopped
1 onion, finely chopped
1 tablespoon chopped garlic
1 teaspoon salt
3/4 teaspoon pepper
1 1/2 tablespoons butter
In a large skillet, cook the chopped bacon over medium-high heat until browned and crisp, stirring frequently, about 15 minutes.
To the pan, stir in the green onion, onion, chopped garlic, salt and pepper and simmer, stirring frequently, until the vegetables are tender, 10 to 12 minutes. Remove from heat.
Stir in the butter, then puree the mixture in a blender. (The base can be made ahead of time to this point and covered and refrigerated. Reheat before using.)
Creamed spinach:
Spinach base
1/4 cup plus 2 tablespoons flour
1 1/2 cups milk
3/4 cup half and half
2 pounds spinach, cleaned and chopped
Heat the spinach base in a large skillet over medium heat until warm. Gradually whisk in the flour until fully incorporated. Cook over medium heat for 10 minutes to cook out the flour taste,
stirring frequently.
While the base is heating, scald the milk in a medium saucepan. Remove from heat but keep warm on the stove.
When the flour is cooked, whisk in the hot milk and half and half, mixing thoroughly. Bring the mixture to a boil over high heat. Reduce the heat to a simmer and continue to cook, stirring
frequently, until the mixture is thickened to a cream sauce consistency, about 5 minutes.
Stir in the spinach, a little at a time, until all is added. Continue to cook until the creamed spinach begins to bubble, about 10 minutes.
Remove from heat and serve immediately. This makes about 4 1/2 cups creamed spinach.
Serves 6-8
Wednesday, May 09, 2012
P.F. Chang's Ginger Chicken Stir-Fry Romaine Wraps with Citrus Soy
Ingredients:
1 pound chicken
3 tablespoons fresh ginger, minced
1 tablespoon garlic, minced
1/2 teaspoon dry chili flakes
3 tablespoons soy bean oil or vegetable oil
2 heads romaine lettuce, cleaned
1/2 cup fresh orange juice
1 tablespoon fresh lime juice
1 tablespoon fresh lemon juice
1/4 cup soy sauce
1 tablespoon hoisin sauce
1 ounce scallions, sliced thin
2 tablespoons soy sauce
Procedures:
Dice the chicken into tiny pieces. Place the chicken in a mixing bowl and add 2 tablespoons soy bean oil, ginger, garlic, chili flakes and 2 tablespoons soy sauce. Mix together in circular motion until well mixed. Let marinate in refrigerator for 2-4 hours.
Mix together the citrus juices, soy, and hoisin sauce with a whisk. Reserve until needed. Clean the romaine lettuce, chopping off the stem, peeling each 'spear' and running under clean cold water.
Reserve in refrigerator until ready to use. Chop scallions into rings and reserve chilled.
Coat a very hot sauté pan lightly with soy bean oil. Lay the chicken around the sauté pan being careful not to lay too many on top of each other. Sear the chicken until crispy and golden brown,
about 2 1/2 minutes. Once chicken is brown, toss gently in pan and sear another 2 ½ minutes. The pan will appear to "burn", but that is the carmelization and where all the flavor comes from.
Add 1/2 of the citrus soy mixture to the sauté pan and coat well. Let the sauce coat the chicken until it is glazed, and thickens on the chicken. Add more or less depending on how "wet" you want your
mixture. Spoon chicken onto a plate.
Wrap the chicken mixture in romaine lettuce and top with scallion rings. Serve and enjoy!
1 pound chicken
3 tablespoons fresh ginger, minced
1 tablespoon garlic, minced
1/2 teaspoon dry chili flakes
3 tablespoons soy bean oil or vegetable oil
2 heads romaine lettuce, cleaned
1/2 cup fresh orange juice
1 tablespoon fresh lime juice
1 tablespoon fresh lemon juice
1/4 cup soy sauce
1 tablespoon hoisin sauce
1 ounce scallions, sliced thin
2 tablespoons soy sauce
Procedures:
Dice the chicken into tiny pieces. Place the chicken in a mixing bowl and add 2 tablespoons soy bean oil, ginger, garlic, chili flakes and 2 tablespoons soy sauce. Mix together in circular motion until well mixed. Let marinate in refrigerator for 2-4 hours.
Mix together the citrus juices, soy, and hoisin sauce with a whisk. Reserve until needed. Clean the romaine lettuce, chopping off the stem, peeling each 'spear' and running under clean cold water.
Reserve in refrigerator until ready to use. Chop scallions into rings and reserve chilled.
Coat a very hot sauté pan lightly with soy bean oil. Lay the chicken around the sauté pan being careful not to lay too many on top of each other. Sear the chicken until crispy and golden brown,
about 2 1/2 minutes. Once chicken is brown, toss gently in pan and sear another 2 ½ minutes. The pan will appear to "burn", but that is the carmelization and where all the flavor comes from.
Add 1/2 of the citrus soy mixture to the sauté pan and coat well. Let the sauce coat the chicken until it is glazed, and thickens on the chicken. Add more or less depending on how "wet" you want your
mixture. Spoon chicken onto a plate.
Wrap the chicken mixture in romaine lettuce and top with scallion rings. Serve and enjoy!
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