topic Re: MAY 2025 RECIPE GAME in Recipes

MAY 2025 RECIPE GAME

momtochloe — Thu, 01 May 2025 09:53:06 GMT

Greetings Recipe Game friends and welcome to the lovely month of May! I guess Mother Nature isn't quite done with those April showers as it's going to rain all day but I have been seeing signs of Spring and that thing that ocassionally pops up in the sky, I believe it's called the sun . . .

So much going on for May between making plans for Mother's Day and Memorial Day. Lots of changes as we move from cooler weather favorites to warmer weather treats so please share your favorite recipes for both a few and also a feast. Many thanks to our friend @AngelWings64 for her delicious Slow Cooker Olive Garden Chicken Pasta (for which I thank you as I love me some Olive Garden!):

Slow-Cooker Olive Garden® Chicken Pasta

1 pound chicken breasts

1 bottle (16 ounces) Olive Garden® Italian dressing

8 ounces cream cheese, cut into 8 pieces

½ cup shredded Parmesan cheese [divided: ¼c. & ¼c.]

¼ teaspoon ground black pepper

1 box (16 ounces) penne pasta

Place chicken breasts in slow-cooker. Pour Italian dressing over top. Place cream cheese pieces over chicken.

Sprinkle top with ¼-cup shredded Parmesan cheese & ground black pepper. Cook on LOW for 6 - 8 hours or on HIGH for 4 - 5 hours.

About 20 minutes before chicken is done, cook penne pasta according to package directions to al dente. Drain well, reserving ½-cup cooking liquid.

Shred the cooked chicken breasts & stir into sauce mixture. Add cooked, drained pasta & mix gently until well-coated with sauce mixture. [If sauce is too thick for your preference, slowly add the reserved pasta water, about 2 Tablespoons at a time, until desired consistency is reached. To serve, sprinkle top with remaining ¼-cup shredded Parmesan cheese.

NEXT INGREDIENT: Spinach or Baby Spinach, fresh or frozen

Re: MAY 2025 RECIPE GAME

cindyNC — Thu, 01 May 2025 15:00:39 GMT

Next ingredient is greek yogurt.

Re: MAY 2025 RECIPE GAME

AngelWings64 — Thu, 01 May 2025 21:36:07 GMT

@cindyNC , that Chicken Enchilada Skillet sounds right up my alley! Plan to make it this weekend. My next entry is not a "recipe" per se, but I make this whenever I need a sweet treat that's not too terribly unhealthy:

1 single-serve container of plain greek yogurt

2 Tablespoons (or to taste) of prepared lemon curd

Stir together until blended & enjoy. Like a lemon pudding!

NEXT INGREDIENT: Green beans

Re: MAY 2025 RECIPE GAME

cindyNC — Fri, 02 May 2025 02:24:34 GMT

@AngelWings64 that sounds delicious. Going to try it.

Re: MAY 2025 RECIPE GAME

walker — Fri, 02 May 2025 13:39:25 GMT

We are on a roll here with recipes....keep it going...thanks to all posters and newcomers welcome anytime.

BEAN and Pasta Salad

1 can garbanzo beans, drain and rinse

1 can dark red kidney beans, drain and rinse

1 cup frozen GREEN BEANS, thawed

1 cup elbow macaroni, cooked

3/4 cup green pepper, diced

1/2 cup red onion, diced

1/4 cup apple cider vinegar

1/4 cup sugar

2 tablespoons canola oil

1/2 teaspoon celery seed

1/4 teaspoon salt

1/4 teaspoon pepper

Mix together first six items; set aside. Whisk together last six items; pour over beans, pepper, onion and pasta mixture. (Note...pour little at a time until it seems like enough...may not need all the dressing...personal choice.)

Refrigerate about two hours before serving. Mix together again and serve.

NEXT INGREDIENT .... LEMONS AND/OR LEMON JUICE

Re: MAY 2025 RECIPE GAME

AngelWings64 — Fri, 02 May 2025 19:25:34 GMT

I got this recipe years ago from Meredith at QVC, the "Blue Jean Chef". I haven't made it in a long while, but my recollection is we really enjoyed it.

Blue Jean Chef’s Lemon Chicken Spinach Orzo Skillet

[Will need 2 lemons, total]

2 Tablespoons all-purpose flour

½ teaspoon dried thyme

Salt & ground black pepper

4 (4 - 5 ounces, each) boneless skinless chicken breasts

2 Tablespoons extra-virgin olive oil

1 small lemon, sliced

½ medium onion, chopped

1 teaspoon minced garlic

1½ cups dried orzo pasta

½ cup white wine

Juice from 1 lemon

3 cups chicken stock

1 bag (5 ounces) fresh baby spinach

½ cup heavy cream

1/3 cup grated Parmesan cheese

Grated zest from 1 lemon

In a shallow bowl or plate, whisk together flour & dried thyme; season generously with salt & ground black pepper. Dredge chicken breasts in the seasoned flour until well-coated; shake off excess flour.

In a 12-inch skillet, over MEDIUM-HIGH heat, heat olive oil. Add dredged chicken breasts, browning on both sides. Transfer browned chicken to a side plate.

Add lemon slices to skillet; searing them quickly until slightly browned. Transfer to side plate with chicken.

Add chopped onions to skillet, sautéing for a few minutes until they start to brown. Add minced garlic & raw orzo pasta, sautéing for another 2 minutes (just to toast the orzo). Stir in white wine, deglazing the pan by scraping up any browned bits on bottom of skillet.

Stir in lemon juice & chicken stock; bring mixture to a boil. Reduce heat to MEDIUM; cover & simmer for 12 minutes, stirring halfway through cook time.

Stir in baby spinach, heavy cream & grated Parmesan cheese. Season to taste with salt & ground black pepper.

Return browned chicken breasts & lemon slices to skillet; sprinkle lemon zest over top. Reduce heat to LOW; simmer for a few more minutes until chicken is heated through.

**I have a big package of sliced baby portabella mushrooms to use up, and I need some inspiration, so ...

NEXT INGREDIENT: Baby portabella mushrooms (or any mushrooms)

Re: MAY 2025 RECIPE GAME

AngelWings64 — Mon, 05 May 2025 19:57:14 GMT

Looks like I'm following myself, so I'll answer my own question LOL! This is the recipe I used for my supply of mushrooms. They turned out very tasty. I stirred them into a bowl of cooked bulghur (one of my favorite grains) & it made a very nice side dish.

SAUTEED MUSHROOMS

2 cartons (8 ounces, each) sliced baby bella mushrooms

2 Tablespoons butter

1 Tablespoon olive oil

Salt & ground black pepper, to taste

1 teaspoon minced garlic

2 teaspoons dried thyme

Lemon juice, optional

Rinse & dry the sliced mushrooms.

In a large skillet, over MEDIUM-HIGH heat, heat butter & olive oil. Add sliced mushrooms & a generous amount of salt & ground black pepper. Sauté for about 5 minutes; add minced garlic & dried thyme, continuing to sauté for about another 4-5 minutes. Remove from heat; if desired, sprinkle with a squeeze of lemon juice.

NEXT INGREDIENT: Coconut (in any form)

Re: MAY 2025 RECIPE GAME

jannabelle1 — Tue, 06 May 2025 21:40:20 GMT

Coconut Cookies (yield 3 dozen)

Pre-heat oven to 350

1/2 cup soft butter

1/2 cup brown sugar

1/2 cup granulated sugar

1 egg

3/4 cup flour

1/2 tsp baking soda

1/2 tsp baking powder

1 1/4 cup Quick cooking Oatmeal

1 cup Coconut (sweetened)

Cream butter and sugar

Add egg and beat unti mixed

Add dry ingredients in order given

Form dough into balls and flatten slightly

Bake 10 - 12 minutes

Nothing fancy, but they are tasty...Mom's recipe that I've made for years.

Next: Fresh Strawberries or Posters Choice

Re: MAY 2025 RECIPE GAME

Effie54 — Tue, 06 May 2025 22:09:59 GMT

Fesh Strawberry Pie

Ingredients

1 sheet refrigerated pie crust (or homemade pie crust)
3/4 cup sugar
2 tablespoons cornstarch
1 cup water
1 package (3 ounces) strawberry gelatin
4 cups sliced fresh strawberries
Whipped cream, optional

Directions

Preheat oven to 400 degrees. Unroll crust into a 9-in. pie plate. Trim edge. Line unpricked crust with a double thickness of heavy-duty foil or parchment. Bake 8 minutes. Remove foil; bake 5 minutes longer. Cool on a wire rack.
In a small saucepan, combine the sugar, cornstarch and water until smooth. Bring to a boil; cook and stir until thickened, about 2 minutes. Remove from the heat; stir in gelatin until dissolved. Refrigerate until slightly cooled, 15-20 minutes.
Meanwhile, arrange strawberries in the crust. Pour gelatin mixture over berries. Refrigerate until set. If desired, serve with whipped cream.

Next recipe: pound cake

Re: MAY 2025 RECIPE GAME

Zhills — Wed, 07 May 2025 00:31:06 GMT

When you 'sugar' the berries, leave them juicy!

Ingredients and amounts are up to you!

Use you appetite and/or imagination! Enjoy!

Next ingredient: Beef...any cut

Re: MAY 2025 RECIPE GAME

AngelWings64 — Wed, 07 May 2025 21:48:49 GMT

This recipe is a bit involved, but really good. "Chef Jenn" is from the website: once upon a chef dot com. I've always had good luck with her recipes.

Chef Jenn’s Classic French Beef Stew with Carrots & Potatoes [Yield: 6 Servings]

3 pounds well-marbled boneless beef chuck, cut into 1½-inch pieces

2 teaspoons salt + 1 teaspoon black pepper

3 Tablespoons olive oil

2 medium yellow onions, cut into 1-inch chunks

7 cloves garlic, peeled & smashed

2 Tablespoons balsamic vinegar

1½ Tablespoons tomato paste

¼ cup all-purpose flour

2 cups dry red wine + 2 cups beef broth + 2 cups water

1 bay leaf

1/2 teaspoon dried thyme

1-1/2 teaspoons sugar

4 large carrots, peeled & cut on diagonal into 1-inch chunks

1 pound small white boiling potatoes (baby Yukons), cut in half

Preheat oven to 325°F, setting rack in lower middle position.

Pat beef chunks dry & season well with salt & ground black pepper.

In a large (oven-safe) Dutch oven, over MEDIUM-HIGH heat, heat 1 Tablespoon olive oil until hot & shimmering. In 3 batches, brown the beef chunks, turning with tongs as they brown, for about 5 minutes per batch. [Add 1 Tablespoon more olive oil for each batch.] {NOTE: To get a proper sear on the meat, do not crowd the pan & let the beef chunks develop a nice brown crust before turning with tongs.} Transfer cooked beef to a large plate & set aside.

To the Dutch oven, add the onion chunks, smashed garlic & balsamic vinegar, sautéing for about 5 minutes (stirring with a wooden spoon & scraping up the browned bits from bottom of pan). Add tomato paste, stirring for another minute.

Add the cooked beef chunks (along with its accumulated juices) back to the pot; sprinkle with the flour. Stir with a wooden spoon until the flour is dissolved (1 - 2 minutes).

With a wooden spoon, stir in wine, beef broth, water, bay leaf, thyme & sugar, continuing to loosen any browned bits from bottom of pot; bring mixture to a boil. Cover the Dutch oven with a lid; transfer pot to the preheated oven; braise for 2 hours.

Remove pot from oven; add chunks of carrots & potatoes.

Cover & return to oven for another hour (OR until vegetables are cooked through, broth is thickened & meat is tender). Remove from oven; remove & discard bay leaf. Adjust seasonings as needed to taste. Let stew cool to room temperature; then cover & refrigerate. [This stew improves in flavor if made at least 1 day ahead.] Reheat, covered, over MEDIUM heat or in a 350°F oven.

{NOTE: If you don’t have a Dutch oven or other large stock pot that can be used in the oven, the stew can be simmered on the stovetop using same cook time but cooked over lowest heat setting.}

NEXT INGREDIENT: Asparagus

Re: MAY 2025 RECIPE GAME

walker — Thu, 08 May 2025 19:42:27 GMT

ASPARAGUS Pasta Salad*

1 lb. Fresh ASPARAGUS, cut into 1 1/2" pieces

1 box (16 oz) tri-colored corkscrew pasta,

cooked and drained

1 cup diced cooked chicken

1 cup diced fully cooked ham

2 medium tomatoes, seeded and diced

1/2 cup sliced ripe olives

1 1/2 cups prepared Zesty Italian Salad Dressing

1 1/2 teaspoons dill weed

Place ASPARAGUS in a large saucepan with enough water to cover; cook until crisp-tender. Drain and cool. In large bowl, combine ASPARAGUS and remaining ingredients; toss to coat. Cover and refrigerate 3-4 hours or overnight.
12 servings.

* A Taste of Home recipe, Best of Church Suppers, from
JN of Louisiana

NEXT INGREDIENT ..... PECANS

Re: MAY 2025 RECIPE GAME

QPrincess — Thu, 08 May 2025 22:35:24 GMT

Pecan Pie Bark

13 graham crackers-fits perfectly for me in a sheet pan
1 cup (2 sticks) unsalted butter
1 cup brown sugar
2 cups pecan halves, roughly chopped
1/4 teaspoon salt
1 teaspoon vanilla extract- I do 2

Preheat oven to 350°F and line a rimmed sheet pan with aluminum foil.
Lightly grease the foil with butter and line the baking sheet with graham crackers, breaking them if necessary to make them fit.
Combine butter, brown sugar, pecans, and salt in a medium saucepan over medium heat. Bring to a boil and let cook 2 minutes, stirring constantly.
Remove from heat and stir in vanilla. Immediately pour hot mixture over graham crackers and spread mixture to edges of pan using a spatula. Make sure pecans are evenly distributed and that crackers are covered.
Bake until bubbly, about 10 minutes. Don't let it burn.
Allow to cool completely and break into pieces.

Next choice------ANY APPETIZER

Re: MAY 2025 RECIPE GAME

mildoo — Fri, 09 May 2025 18:31:41 GMT

This is a simple and very easy recipe. I cannot tell you how many people I have passed this onto and it is always a big hit. It is kind of addictive. I call it JoJo Dip because she is the person that introduced me and others to it. And I repeat it in her honor.

JoJo Dip

2 8oz. pkgs. softened cream cheese

12 oz.. jar of salsa (hot or mild your choice)

8 oz. pkg. of shredded cheddar cheese

Mix all ingredients together. It is easier if you mix the cream cheese and salsa first and then add the cheddar. This a heavy coarse mixture. I always use a 16 oz. jar of salsa, it is easier for me to blend with my arthritic hands.

Refrigerate for several hours. Serve with tortilla chips. I do not recommend using fat free cheeses, does not come out well. Recipe is easlily doubled.

Next Ingredient..................................Oreo Cookies

Re: MAY 2025 RECIPE GAME

walker — Mon, 12 May 2025 14:23:58 GMT

OREO Dump Cake

1 pkg. (or 32) OREO cookies

1 can sweetened condensed milk

1 (8 oz) frozen whipped dessert topping, thawed

1 pkg. (2 layer size) devil's food or chocolate fudge cake

3/4 cup salted butter, slice into 24 pats of butter

Preheat oven to 350 degrees. Coat a 3 quart baking dish with cooking spray. Arrange 24 OREOS in single layer in the dish. Drizzle sweetened condensed milk over cookies; top with whipped topping and spread evenly to coat.

Sprinkle cake mix over the top. Coarsely chop or crush the remaining 8 OREOS and sprinkle over the cake mix.
Evenly distribute the butter slices over cake mix.

Bake 40 to 45 minutes or until set. Serve warm (scoop into bowls) with whipped topping or ice cream, if desired.

Store leftovers,covered, in refrigerator for a few days.

NEXT INGREDIENT ..... SOUR CREAM

Re: MAY 2025 RECIPE GAME

Zhills — Tue, 13 May 2025 20:34:03 GMT

WHITE PECAN PIE

Filling:

2 Eggs

1 C Sugar

1 t Flour

1 C Sour Cream

¼ t Lemon juice

Brush pie crust with egg white. Pour in Filling and top with pecans.

Bake at 350° 40-50 minutes. Let stand before serving.

Surprisingly delicious! Great Summer dessert!

Next ingredient: Summer squash

Re: MAY 2025 RECIPE GAME

RespectLife — Thu, 15 May 2025 13:55:06 GMT

@Zhills

Assuming UNbaked pie crust?

Just want to verify only 1 teaspoon of flour?

TIA !!

Next ingredient: Summer squash

Re: MAY 2025 RECIPE GAME

walker — Fri, 16 May 2025 13:04:57 GMT

This recipe makes a lot for pot luck gatherings....adjust down for smaller portion.

SUMMER SQUASH Casserole

18 cups sliced yellow SUMMER SQUASH

6 medium carrots, shredded

3 medium onions, chopped

1 1/2 cups butter, divided

3 cans cream of chicken soup, undiluted

3 cups sour cream

3 packages (8 oz each) crushed stuffing mix

In a Dutch oven, sauté SQUASH, carrots and onions in 6 tablespoons butter until tender; remove from heat. Stir in soup and sour cream. Melt the remaining butter; add to stuffing mix. Stir into the SQUASH mixture. Transfer to 2 greased 9x13" baking dishes. Bake uncovered, at 350, for 35-40 minutes until casserole is heated through.

NEXT INGREDIENT .... PARMESAN CHEESE

Re: MAY 2025 RECIPE GAME

Zhills — Fri, 16 May 2025 17:23:09 GMT

@RespectLife wrote:
@Zhills

Assuming UNbaked pie crust?

Just want to verify only 1 teaspoon of flour?

TIA !!

Next ingredient: Summer squash

Yes, uncooked pie crust. I use the frozen ones. The flour just keeps it from being runny!

Re: MAY 2025 RECIPE GAME

AngelWings64 — Fri, 16 May 2025 17:53:58 GMT

This is a post with no recipe (for now) as I'm testing the system to see if it will let me post now. Kept trying to post a recipe yesterday, but would get a message that my post had been removed as "spam". Don't know what that was about. Here we go again.

NEXT INGREDIENT: Parmesan Cheese