Thursday, March 31, 2011
When Derek was in Vet School, we became pretty tight with Alex and Susan. When Alex would be on an internship, we'd have Susan over for dinner and when Derek would be on an internship, Alex and Susan would have me over. Susan prepared this simple and tasty one dish meal for me. Serve with some rolls and viola.
chicken breast (cut into bite sized pieces)
red potatoes (cut in half or quarters)
onion (cut into slivers)
broccoli (cut into florets)
can of cream of broccoli soup (heated in the microwave, diluted with a bit of milk)
Steam potatoes, onion and broccoli until done
toss chicken, potatoes, onion and broccoli together with heated soup
season with salt and pepper
(I have a double decker steamer. I put the potatoes in the bottom basket and start them first since they take a little longer. Then I add the onion/broccoli to the top basket a few minutes later.)
Tuesday, March 29, 2011
This recipe came from Campbell's Soup. It is really simple and the chicken stays really tender and juicy.
1 can Cream of Mushroom Soup
1 cup water
3/4 cup uncooked regular long-grain white rice
1/4 teaspoon paprika
1/4 teaspoon ground black pepper
4 skinless, boneless chicken breast halves
Stir the soup, water, rice, paprika and black pepper in a 2-quart shallow baking dish. Top with the chicken. Season with additional paprika and black pepper. Cover the baking dish.
Bake at 375°F. for 45 minutes or until the chicken is cooked through and the rice is tender.
Tuesday, March 8, 2011
Okay, so this recipe is a little more involved than most here at "Keeping it Simple", but if you want a "fancy" and "oh so grown-up" dinner in about a half hour, then this is for you. It looked so pretty plated. And the fish was delicious. (This came from an issue of Everyday with Rachel Ray magazine)
salt and pepper
1/2 pound angel hair pasta
4 thin tilapia
Old Bay Seasoning
1/2 c flour
1/4 c cornstarch
2 tbl olive oil
4 tbl butter
2 large cloves of garlic, minced
1/2 c white wine (I used chicken broth)
1/4 c drained capers
handful parsley chopped
3/4 pound fresh spinach
fresh nutmeg (we skipped this)
Cook pasta al dente. Drain reserving 1/2 c pasta cooking water.
Pat fish dry and season with salt, pepper and Old Bay. Combine flour/cornstarch and coat the fish with it.
In large skillet, heat 1 tbl of oil. Add 2 tbl butter and let it foam up. Add fish turning once. (4 to 6 minutes) Transfer to serving plate and cover with foil to keep warm.
Add 1/2 tbl oil and remaining butter. Stir in garlic and wine. Add juice of one lemon. Thinly slice remaining lemon and stir the slices into the sauce, along with the capers and parsley. Spoon the sliced lemons and half the sauce over the fish.
Add the reserved pasta water and pasta to the skillet. Add the remaining butter sauce and season with salt and pepper; toss. Transfer the pasta to a platter.
Add remaining oil to skillet. Add spinach, season with salt, pepper and the nutmeg and cook to wilt.
I was pretty excited when I found this cookbook on clearance at Target: "The Great Cookie Book: 50 Recipes for All Occasions" (from the creators of the Original Bundt Pan - Nordic Ware)
I was even more excited when I came across a recipe for Peanut Butter Cut Out Cookies.
1.5 c flour
1/8 tsp salt
3/4 tsp baking soda
1/2 c butter, softened
1/2 c creamy peanut butter
1/2 c granulated sugar
1/2 c brown sugar
1 large egg
Beat butter and peanut butter until smooth and creamy. Beat in sugars. Beat in egg. Gradually beat in rest.
Chill for about 3 hours.
Cut in sections on lightly floured surface. Decorate with colored sugars if desired. Bake at 350 degrees for 8 to 10 minutes.
Thursday, March 3, 2011
My mom clipped this from a magazine because she knew I'd LOVE it.
A) It is far less expensive than any fancy cafe drink.
B) I can make it at home in my Magic Bullet in minutes.
C) It has only 84 calories and 1 gram of fat.
1 cup low fat chocolate milk
1 tsp instant coffee granules
1 c ice cubes
2 tbl fat-free aerosol whipped topping
Add milk, coffee, granules & ice cubes to blender (or similar gadget). Blend on high until mixture is smooth and frothy. Divide evenly between 2 glasses and top each with 1 tbl whipped topping.
Maggie over at Smashed Peas and Carrots has provided me with another wonderful recipe. Her blog is so fun. She has great recipes, great craft ideas and a great sense of humor!
4 pound roast (chuck, rump, etc.)
10.5 oz can beef broth
10.5 oz can French Onion Soup
12 oz can/bottle beer
rolls (we used sub buns)
cheese (we used provolone)
place roast in crockpot with broth, soup, and beer
cook on low 7 to 8 hours
remove roast and shred
add meat back to crockpot and cook 30 more minutes
serve on rolls with cheese
(Maggie suggests toasting rolls with cheese on to melt)
Serve with a side of the Au Jus to dip