Recipes

[momtochloe]

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

[cindyNC]

Next ingredient is greek yogurt. 

[AngelWings64]

@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

[cindyNC]

@AngelWings64  that sounds delicious.  Going to try it. 

[walker]

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

[AngelWings64]

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)

[AngelWings64]

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)

[jannabelle1]

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

[Effie54]

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

1. 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.
2. 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.
3. Meanwhile, arrange strawberries in the crust. Pour gelatin mixture over berries. Refrigerate until set. If desired, serve with whipped cream.

Next recipe: pound cake

[Zhills]

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