Recipes

[DiamondGirly]

I noticed some were posting a favorite recipe from this Forum, and I thought it might be fun to share some our faves found here in one place (if desired!)....for many who might be fairly new here.

This is one of my all-time faves from Carol1229 (I miss her!) It's very easy and great to prepare ahead and put in the fridge...and then take out about 30 minutes before placing in the oven.  I've seen a little bit different versions of this recipe on Facebook, but my family LOVES Carol's!!

I'll add more fave recipes as I find them, also!

Carol1229 said:

The original recipe calls for 4 chicken breast halves....you don't have to coat the pieces heavily so I'd suggest if you had 4 medium size chicken breasts to cut the mayonnaise mixture in half. It's easy enough to make more if needed.

MELT-IN-YOUR-MOUTH CHICKEN
4-6 boneless, skinless chicken breast halves
1 cup mayonnaise
1/2 cup freshly shredded Parmesan OR Romano cheese
1/2-1 tsp. seasoned salt (to taste)
1 tsp. garlic powder
1 tsp. onion powder
1/2 tsp. black pepper

Preheat oven to 375 degrees. Lightly spray a 3 quart rectangular baking dish with nonstick cooking spray.

Combine mayonnaise, cheese, seasoned salt, garlic powder, onion powder and pepper in a small bowl; mix until well combined.

Spread both sides of each piece of chicken lightly with the mayonnaise mixture and place them in the prepared baking dish. If there's any of the mayonnaise mixture left over, add it to the tops of the chicken pieces.

Bake @ 375 degrees for 45 minutes.

[sabatini]

Great idea, DiamondGirly!

I think one of my favorites was a recipe shared by Britbrit13 for Mushroom Asiago Chicken.

Asiago Mushroom Chicken

• 1 lb boneless skinless chicken breast (about 2 large)
• 2 cups mushrooms, cut in half
• 1 clove garlic, minced
• 3 springs fresh thyme
• 1 1/2 cups dry white wine
• 1/2 cup seasoned flour
• 2 tbs butter
• 2 tbs olive oil
• 1/2 cup heavy cream
• 1/4-1/2 cup shredded asiago cheese
• 1/2 tsp salt (or to taste)
• 1/4 tsp pepper (or to taste)
• seasoned flour:
• 1/2 cup all-purpose flour
• 1 tsp salt
• 1/2 tsp black pepper

Pound chicken breast with a meat mallet between 2 sheets of waxed paper or plastic wrap until meat is uniform thickness; about 1/4-inch. Cut into serving-sized pieces (2 or 3 pieces per breast)

Heat the butter with *1* tbs of olive oil in deep, heavy skillet or saute pan over medium heat.

Dredge chicken in seasoned flour. Add to hot oil/butter in skillet. Saute until golden on each side, about 5 minutes per side. Remove from pan.

Add remaining olive oil to hot skillet. Saute mushrooms and garlic until mushrooms begin to brown.

Add white wine to skillet, scraping up all the browned bits that are at the bottom of the pan (this is called "deglazing"). Bruise the fresh thyme by twisting it between your fingers or hitting it with the dull side of a knife in a few places. Add thyme to mushroom/wine mixture in pan.

Add the chicken back to the pan. Bring to a boil, then reduce heat, cover and simmer for 15-20 minutes.

Remove chicken from pan. Add the cream and heat through. Add the asiago cheese (if you like it strongly flavored, use 1/2 cup; not as strongly flavored, use the 1/4 cup--asiago is a powerful cheese and you can even use less for just a whisper of flavor.

Cook, stirring constantly over low heat until cheese melts. Continue cooking until sauce is reduced by about 1/2. If you wish to skip the reduction step, you may thicken the sauce slightly with about 1 tbs instant flour or 1 tbs cornstarch mixed with 2 tbs water...however, the reduction will taste better.

Add chicken back to pan and heat through.

Garnish with sprigs of fresh thyme. May be served over any pasta.

About 4 servings.

[mustang66lady]

@DiamondGirly

We miss you over on the potsticker soup thread!  What a wonderful thread this is!  One of our all time favorites is one from lavendarsage-my grandson thinks this is the bomb!  I try to keep the ingredients on hand thru out the fall and winter because we love it so much!

lavendersage

Regular Contributor

Posts: 196

Registered: ‎03-09-2010

Tortellini and Sausage Soup

‎10-07-2011 09:57 AM

My family enjoys this soup very much. I like to serve it with garlic bread or cornbread.

Tortellini and Sausage Soup

3 Italian sausages, casings removed
1 medium onion, chopped
1 clove garlic, minced
chicken stock- 6 cups (homemade tastes best)
2 fresh tomatoes -diced or one can of tomatoes
2 carrots- diced
1 green bell pepper, chopped
chopped fresh basil (about 4-5 leaves) or 1/2 teaspoon dried basil
1/2 teaspoon dried oregano
black pepper to taste
1 can of beans like navy, chickpea, great Northern or your choice- drained
1 (8 oz.) can tomato sauce
16 ounces frozen cheese tortellini
fresh spinach- about 3 good handfuls
freshly grated Parmesan cheese for topping

In a Dutch oven, crumble and brown sausage. Drain well, remove sausage and set aside. Add about a tablespoon of olive oil to pan and add onions and saute for a few minutes then add minced garlic, bell pepper and carrots- saute a few minutes.
Add stock, tomatoes, basil, oregano, sausage, black pepper, beans and tomato sauce. Bring to a boil, reduce heat to low and simmer until veggies are tender.
Add tortellini and simmer about 5 minutes. Add fresh spinach and simmer until wilted but still a bright green. Top bowls with grated Parmesan.

[mustang66lady]

My family enjoys this soup very much. I like to serve it with garlic bread or cornbread.

Tortellini and Sausage Soup

3 Italian sausages, casings removed
1 medium onion, chopped
1 clove garlic, minced
chicken stock- 6 cups (homemade tastes best)
2 fresh tomatoes -diced or one can of tomatoes
2 carrots- diced
1 green bell pepper, chopped
chopped fresh basil (about 4-5 leaves) or 1/2 teaspoon dried basil
1/2 teaspoon dried oregano
black pepper to taste
1 can of beans like navy, chickpea, great Northern or your choice- drained
1 (8 oz.) can tomato sauce
16 ounces frozen cheese tortellini
fresh spinach- about 3 good handfuls
freshly grated Parmesan cheese for topping

In a Dutch oven, crumble and brown sausage. Drain well, remove sausage and set aside. Add about a tablespoon of olive oil to pan and add onions and saute for a few minutes then add minced garlic, bell pepper and carrots- saute a few minutes.
Add stock, tomatoes, basil, oregano, sausage, black pepper, beans and tomato sauce. Bring to a boil, reduce heat to low and simmer until veggies are tender.
Add tortellini and simmer about 5 minutes. Add fresh spinach and simmer until wilted but still a bright green. Top bowls with grated Parmesan.

[mustang66lady]

@sabatini

How did I miss that recipe for the asiago mushroom chicken?!  Thanks for sharing this again and thanks to BritBrit for originally sharing! 

[sabatini]

---

@mustang66lady wrote:

@sabatini

How did I miss that recipe for the asiago mushroom chicken?!  Thanks for sharing this again and thanks to BritBrit for originally sharing! 

---

LOL! It really is yummy. I haven't seen BritBrit in ages.

BTW, I make a sausage minestrone that's very similar to the soup recipe you posted from lavendersage. You're right - it's delicious.

I made it when my kids visited last month, and they couldn't stop eating it. Boys!   

[flbettyboop]

@DiamondGirly great topic!  Just what we need to boost the recipe chat.

Boop

[Zhills]

I found this in my "Favorites" yesterday.

Lost-recipes-of-the-past-posters.  (Link)

I'll  have to think about a favorite recipe.

Link is underlined until I post.....then it is gone!

[cece5231]

What a perfect post, DiamondGirly.  And thanks for all your recipe posts.  I have many of yours I use.  Here is one from Lola we recently had.  Mmmm mmmmmm good.

Here is LoLa's recipe for Crock Pot Honey Pork Roast
Started 11/12/2013 at 8:36 PM in Recipe Swap

50
replies

Crock Pot Honey Parmesan Pot Roast
(recipe source: sixsisterfstuff.com)

This was tonight's dinner. It just fell apart. The combination of flavors really work. It's super simple to throw together and a few hours laters.... dig in!
Ingredients:

1 (2-3 pound) boneless pork roast

2/3 cup grated Parmesan cheese

1/2 cup honey

3 Tbsp soy sauce

2 Tbsp dried basil

2 Tbsp minced garlic

2 Tbsp olive oil

1/2 tsp salt

..................................

2 Tbsp cornstarch

1/4 cup cold water

Spray slow cooker with non-stick cooking spray.

Place roast in slow cooker.

combine cheese, honey, soy sauce, basil, garlic, oil and salt;

pour over pork.

Cover cook on low 6-7 hours or meat thermometer reads 160

Remove meat to a serving platter; keep warm.

Skim fat from cooking juices; transfer to a small saucepan.

Bring liquid to a boil.

Combine cornstarch and water until smooth. Gradually stir into pan.

Bring to a boil; cook and stir for 2 minutes or until thickened.

Slice roast; serve with gravy.

Serve with smashed potatoes or egg noodles. Yum!

Sent from my iPad

[DiamondGirly]

@sabatini
Thanks so much for reminding me of this recipe!! I saved so many, but this was one I really wanted to try!!

[DiamondGirly]

@mustang66lady
Thanks for missing me lol. I can't figure out how to find my way around on the Potsticker thread, but I will be there. I won't be defeated!! ha!