Recipes

[walker]

Creamy Chicken and Angel Hair Pasta

4 tablespoons butter

1 teaspoon oregano

1 pkg. Dry Italian-Style Salad Mix

1/2 cup White WINE

1 can Golden Mushroom Soup

4 ozs. Cream Cheese with Chives (in small container)

4 boneless chicken breast halves

8+ ozs. Angel Hair Pasta (whatever you need per person)

Heat oven to 325.  In large saucepan melt butter over low heat.  Add oregano and dry dressing mix.  Blend in WINE and soup, mixing until combined.  Blend in cream cheese and stir until smooth.  Allow to simmer gently.  Arrange chicken breasts in baking dish and pour sauce over them. Bake for 60 minutes, uncovered.  When chicken is almost done, boil the pasta in salted water and drain well.  Serve chicken on warm pasta with sauce.

NEXT INGREDIENT .... RICE

[GenXmuse]

@walker I have some chicken thawing in the refrigerator and I'm going to make this this week. It looks delicious! 

Spanakorizo - Greek Spinach Rice

This simple, delicious, and authentic Spanakorizo (Greek Spinach Rice) makes a filling vegetarian meal or side dish. Fresh dill, chives, and lemon juice give it an extraordinary flavor and aroma.

Prep Time5 mins

Cook Time35 mins

Total Time40 mins

Course: Side Dish

Cuisine: Greek

Keyword: Spanakorizo recipe

Servings: 6 servings

Calories: 262kcal

Ingredients

• 3 tbsp. olive oil
• 1 medium onion chopped
• 4 garlic cloves chopped
• 4 tbsp. chives or scallions chopped and divided
• 4 tbsp. dill chopped and divided
• 1/2 lb. baby spinach
• 1 cup basmati rice
• 2 cups vegetable broth can substitute with water
• 3 tbsp. butter
• 2 tbsp. lemon juice
• 1/2 tbsp. lemon zest
• feta cheese to garnish

Instructions

• Heat the olive oil in a large pot over medium-high heat. Sauté the onions for about 5-7 minutes, or until translucent. Add the garlic, 2 tablespoons of dill, and 2 tablespoons of chives. Sauté for another minute or two.
• Add the spinach, and cook for 3-4 minutes, just until it wilts down.
• Add the salt, pepper, basmati rice, and vegetable broth and stir. Bring it to a boil, cover with a lid, and reduce the heat to medium-low. Simmer for 20 minutes.
• Stir in the butter, lemon juice and zest, and the remaining dill and chives.
• Garnish with feta cheese and lemon wedges. Serve.

Notes

Note: Both fresh and frozen spinach will work in this recipe. 

Nutrition

Calories: 262kcal | Carbohydrates: 31g | Protein: 4g | Fat: 13g | Saturated Fat: 4g | Cholesterol: 15mg | Sodium: 405mg | Potassium: 383mg | Fiber: 2g | Sugar: 2g | Vitamin A: 5085IU | Vitamin C: 30.2mg | Calcium: 85mg | Iron: 2.2mg

Next Ingredient: SRIRACHA SAUCE 

[Reconnaissant]

Dragon Noodles (2 servings)

INGREDIENTS

• 4 oz. lo mein noodles
• 2 Tbsp butter
• 1/4 tsp crushed red pepper
• 1 large egg
• 1 Tbsp brown sugar
• 1 Tbsp soy sauce
• 1 Tbsp sriracha sauce
• 1 handful fresh cilantro
• 1 sliced green onion

INSTRUCTIONS

• Begin to boil water for the noodles. Once the water reaches a full boil, add the noodles and cook according to the package directions (boil for 5-7 minutes).
• While waiting for the water to boil, prepare the sauce. In a small bowl stir together the brown sugar, soy sauce, and sriracha.
• In a large skillet melt 2 tablespoons of butter over medium-low heat. Add the red pepper to the butter as it melts. Whisk an egg in a bowl and then add to the melted butter. Stir gently and cook through. Once the egg is done cooking, turn off the heat.
• When the noodles are tender, drain the water and then add them to the skillet with the cooked egg. Also add the prepared sauce. Turn the heat on to low to evaporate excess moisture, and stir until everything is coated well with the sauce. Sprinkle the sliced green onions and cilantro leaves (whole) on top and serve!
• Add your favorite vegetables if desired 

Next Ingredient: Walnuts 

[walker]

This is an old family recipe my mother made every Christmas season.  She would bake early in December and pack cookies into containers to be enjoyed later.  They never dried out!  Memories, memories!

Chocolate Snowballs

2 cups flour

1/2 cup cocoa

1 cup butter

1 teaspoon vanilla

1/8 teaspoon salt

2/3 cup sugar

2 cups chopped WALNUTS

Powdered Sugar

Mix ingredients together well (except powdered sugar).  Make into balls and bake at 350 for 20 minutes.  Let cool and roll in powdered sugar.

NEXT INGREDIENT .... ANY PIE FILLING 

[momtochloe]

@sabatini  I just made your Turkey Puff-Over and it's delicious!  I kept muttering under my breath "this is not gonna work, this is NOT gonna work" but it works and again is delicious and easy.  Thanks so much for posting, highly recommend!  Now back to our regularly scheduled program:

Next Ingredient:  Any pie filling

[house_cat]

Skillet Apple Pie Biscuits

Ingredients

• 8 buttermilk biscuits, unbaked
• 1 can (21 oz) apple pie filling
• 1/2 cup butter melted
• 1/2 cup light brown sugar
• 1 Tbsp ground cinnamon
• 1 tsp pure vanilla extract
• 1/8 tsp nutmeg
• 1/4 cup chopped nuts (optional)
• Glaze: [May double if desired]
• 1/2 cup powdered sugar
• 2-3 Tbsp cream or half & half

Instructions

• Preheat the oven to 375°F. Melt the butter, and brush on all sides of a 10-inch cast iron skillet.
• In a bowl, mix together the brown sugar, cinnamon and nutmeg until blended.
• Dip each biscuit in the butter, and sprinkle all sides with the cinnamon sugar mixture. Arrange side by side in the skillet.
• Cut the apples in the pie filling into smaller pieces, and mix in 1 teaspoon of pure vanilla. Arrange over the biscuits.
• Pour the remaining butter over all and sprinkle the remaining cinnamon-sugar on top.
• Bake for 30-35 minutes, until golden and puffy.

• Mix together the powdered sugar and cream until smooth to create a glaze.  Drizzle on top. Serve immediately.

Next ingredient: Dijon Mustard

[sabatini]

@momtochloe, oh my goodness, I'm so thrilled that you tried the Turkey Puff-Over recipe, and that you liked it. TYVM for telling me!

I found that recipe in a magazine back when my kids were little, some time in the early 80s. I've no idea why I tried such an odd sounding recipe, but am glad I did. Even my picky granddaughters like it.

A quick meal to throw together that's different, and looks & tastes good.

Thanks again, @momtochloe!  

Next Ingredient: Dijon Mustard

[GenXmuse]

This dish can be served hot or cold but I serve it hot during colder months. 

Creamy Dijon Mustard Cauliflower Salad {vegan & gluten-free}

prep time:

5 MINS

cook time:

20 MINS

total time:

25 MINS

A pan-fried cauliflower superfood dish tossed in a vegan, gluten-free creamy Dijon mustard sauce.

Ingredients

• 4-5 cups cauliflower florets
• 1/2 small red onion sliced
• 1 tablespoon olive oil
• 1 teaspoon balsamic vinegar
• Salt & pepper to taste
• Red pepper flakes optional
• For the sauce:
• 1/4 cup plain hummus (feel free to try other flavors though)
• Juice of 1/4 of lemon
• 1 teaspoon Maille Dijon mustard (just use what's on hand, no biggie)
• 1 teaspoon olive oil
• 1/4 teaspoon garlic powder
• 1/4 teaspoon onion powder
• Salt & pepper to taste
• 1 tablespoon water

Instructions

1. Add 1 tablespoon olive to a skillet or fry pan. Heat on medium high heat then add in your cauliflower and onion. Pan fry on medium high for about 20 mins, stirring occasionally, and until cauliflower start to get tender. Add balsamic vinegar in the last few minutes.
2. While cauliflower is cooking, combine all sauce ingredients in a small bowl.
3. Remove from heat and drizzle the creamy mustard sauce over the top of cauliflower; stir to combine.
4. Add salt, pepper and red pepper flakes to taste.
5. Plate or transfer to a serving bowl.
6. Serve or store in fridge covered for later. Works well hot or cold. Enjoy!

Next Ingredient: FRESH GINGER

[sabatini]

These are yummy, and have a bit of crunch from the addition of minced water chestnuts. 

Sweet and Sour Meatballs w/ Onions & Peppers

Meatballs:

​2​ Tbsp. soy sauce

1 Tbsp. water or sake or dry sherry

​2​ tsp. cornstarch

​1 Tbsp sesame oil

​1 beaten egg

2 cloves garlic, minced

1 tsp. grated ginger, or 1/2 tsp. powdered

1 Tbsp. dried onion

1 pound ground chicken or turkey

1 pound ground ​pork 

2 green onions, minced

1 can water chestnuts, minced​
 

Sweet & Sour Sauce:

1/​2​ Cup water (or broth)​

​2​ tsp. cornstarch (slightly rounded)​

​1 & 1/2 Tbsp​ soy sauce

1 Tbsp.​ apple cider vinegar, or rice vinegar

1/2​ Cup Sweet Thai Chili Sauce

1/2​ Cup ketchup

Additional ingredients:

1 onion, sliced into half moons

1 each chunked ​red and green bell pepper

DIRECTIONS:

1.) In a small bowl whisk together first 8 ingredients (soy sauce thru dried onion)

2.) In large ​bowl, mix together ground meats​, green onions & ​

water chestnuts.

Give the soy sauce mixture a good stir, then pour over all & combine.

3.) Form into meatballs - size up to you. 

Naturally, smaller meatballs will be simmered for less time.

​I usually make about 16 fat ones.​

4.) Line a cookie sheet w/ foil & spray w/ Pam.

Brown meatballs​ quickly under broiler, turning once.

Set aside.

5.) To a large, deep skillet over high heat, a​dd oil.

When hot,​ throw in half moon onions & ​red & green bell peppers.

Toss about only to sear & begin the cooking process.

Remove from skillet.

6.) In heated skillet, add sweet & sour sauce mixture & stir.

Add meatballs, turn to coat & top w/ veggies​
7.) Cover and simmer briskly for 10-12 minutes.

Remove lid & gently move the veg and meatballs about. Continue cooking for up to 5 more minutes.

Serve with rice.

Next ingredient: dates

[Reconnaissant]

Date Squares