View Full Version : New Recipes
fw102807
07-09-2018, 08:54 AM
I've grown really tired of eating the same old stuff over and over so I am asking everyone to post a favorite recipe for a quick, easy, healthy dish that you like to make.
Madelaine Amee
07-09-2018, 09:21 AM
I've grown really tired of eating the same old stuff over and over so I am asking everyone to post a favorite recipe for a quick, easy, healthy dish that you like to make.
I've got one you might like to try. I was watching TV cooking show one day and saw someone make a Leek and Mushroom over Pasta. I could never find her recipe so I worked on my own. My husband loves it:
Prepare the leeks and mushrooms:
Good sized leek, split down the middle and sliced into thin rounds. Soak, soak and then soak the leek again to get all the sand out. People will tell you to use only the white parts, but I chop some of the green in too. Leave to drain.
Clean with dry cloth the mushrooms and slice into thick slices and any mushrooms will do.
Two pans one for leeks and one for mushrooms. Get a mix of butter and Olive Oil in both pans and bring to medium heat. Leeks take a while to saute so start those first and cook them down until they are soft. Then cook your mushrooms fast so that they don't get watery. Mix mushrooms into the leeks, add either chicken broth or vegetable broth to the pan until you have a pasta sauce. Season with pinch of hot pepper, salt and pepper or whatever you like.
Pasta should be cooked al dente and drained. Serve on hot plates and spoon leeks and mushrooms over the top. Add grated cheese. Crusty bread. Hearts of lettuce with blue cheese dressing and crumbles. Delicious!!!
It sounds complicated, but it is not, will cook in a half an hour.
And now I am waiting for someone to give me an idea for supper!
graciegirl
07-09-2018, 09:24 AM
This one is easily halved;
Pasta With Mushroom Garlic Sauce Recipe - Genius Kitchen (http://www.geniuskitchen.com/recipe/pasta-with-mushroom-garlic-sauce-11808)
fw102807
07-09-2018, 09:29 AM
I've got one you might like to try. I was watching TV cooking show one day and saw someone make a Leek and Mushroom over Pasta. I could never find her recipe so I worked on my own. My husband loves it:
Prepare the leeks and mushrooms:
Good sized leek, split down the middle and sliced into thin rounds. Soak, soak and then soak the leek again to get all the sand out. People will tell you to use only the white parts, but I chop some of the green in too. Leave to drain.
Clean with dry cloth the mushrooms and slice into thick slices and any mushrooms will do.
Two pans one for leeks and one for mushrooms. Get a mix of butter and Olive Oil in both pans and bring to medium heat. Leeks take a while to saute so start those first and cook them down until they are soft. Then cook your mushrooms fast so that they don't get watery. Mix mushrooms into the leeks, add either chicken broth or vegetable broth to the pan until you have a pasta sauce. Season with pinch of hot pepper, salt and pepper or whatever you like.
Pasta should be cooked al dente and drained. Serve on hot plates and spoon leeks and mushrooms over the top. Add grated cheese. Crusty bread. Hearts of lettuce with blue cheese dressing and crumbles. Delicious!!!
It sounds complicated, but it is not, will cook in a half an hour.
And now I am waiting for someone to give me an idea for supper!
That sound delicious. I have never cooked leeks but this does sound pretty easy. I have never met a vegetable I didn't like.
graciegirl
07-09-2018, 09:47 AM
Johnny Marzetti was served at every picnic, potluck, wake and wedding when I was growing up. Even today it is a winner with the casserole scraped clean;
Johnny Marzetti Recipe - Genius Kitchen (http://www.geniuskitchen.com/recipe/johnny-marzetti-243523)
Madelaine Amee
07-09-2018, 09:48 AM
That sound delicious. I have never cooked leeks but this does sound pretty easy. I have never met a vegetable I didn't like.
I forgot to mention garlic when you are sauteing, loads of garlic, but you knew that didn't you!
bethk
07-09-2018, 10:59 AM
Gracie ~ I was just talking to a forum friend about the Johnny Marzetti our school cooks served at least twice a month ~ graduated in 1968 in NW Ohio. Such wonderful women devoted to feeding children! Loved the dish! (ours didn't use any cheese)
CFrance
07-09-2018, 03:31 PM
Here's one my husband likes.
1 lb boneless skinless chicken breasts
1/4 cup prepared pesto sauce (or more)
sliced tomatoes
1/2 cup mozzarella cheese shredded or sliced
grated parmesan if desired
Salt and pepper to taste
Preheat oven to 400. Line a baking sheet with foil or parchment paper, and mist with cooking spray. (I use nonstick tinfoil)
Butterfly or slice chicken breasts to create 4 thin cutlets. Season each piece with salt and pepper.
Spoon pesto sauce evenly onto each piece of chicken, and spread. Place in oven, and roast until chicken is cooked through, about 15-18 minutes.
Remove from oven, and top each piece of chicken evenly with tomatoes and mozzarella cheese. Sprinkle with some grated parmesan if desired. Return to oven and cook until cheese is melted, about 5 minutes.
fw102807
07-09-2018, 03:54 PM
Here's one my husband likes.
1 lb boneless skinless chicken breasts
1/4 cup prepared pesto sauce (or more)
sliced tomatoes
1/2 cup mozzarella cheese shredded or sliced
grated parmesan if desired
Salt and pepper to taste
Preheat oven to 400. Line a baking sheet with foil or parchment paper, and mist with cooking spray. (I use nonstick tinfoil)
Butterfly or slice chicken breasts to create 4 thin cutlets. Season each piece with salt and pepper.
Spoon pesto sauce evenly onto each piece of chicken, and spread. Place in oven, and roast until chicken is cooked through, about 15-18 minutes.
Remove from oven, and top each piece of chicken evenly with tomatoes and mozzarella cheese. Sprinkle with some grated parmesan if desired. Return to oven and cook until cheese is melted, about 5 minutes.
Thank you that sounds like another really interesting dish.
tomwed
07-09-2018, 04:04 PM
Making fried wontons takes forever. This worked for me.
I browned ground pork, mushrooms, apples, spinach, a little soy sauce but it could be almost anything. Using a skillet brown the square wontons a little on each side---like a chip you would dip in chile.
Then for a dipping sauce I use any kind of soy, white vinegar, hot sauce. I don't dip---I spoon the meat on the wonton and spoon a little sauce on top.
Wonton wraps freeze well.
fw102807
07-09-2018, 04:08 PM
Making fried wontons takes forever. This worked for me.
I browned ground pork, mushrooms, apples, spinach, a little soy sauce but it could be almost anything. Using a skillet brown the square wontons a little on each side---like a chip you would dip in chile.
Then for a dipping sauce I use any kind of soy, white vinegar, hot sauce. I don't dip---I spoon the meat on the wonton and spoon a little sauce on top.
Wonton wraps freeze well.
Ooooh and I see they have gluten free wontons available. So excited these are all wonderful new dishes to try.
CFrance
07-09-2018, 04:41 PM
A cold pasta salad for the hot weather:
Greek salad dressing (mix 1/4 cup red wine vinegar, 1/4 cup lemon guice, minced garlic, 1 tsp dried oregano, salt, pepper, 1 cup olive oil--you won't need it all)
1 lb fettucine or linguini, cooked how you like it. After draining, put in bowl and add Greek salad dressing while pasta is hot so it will absorb some of the dressing.
Add: batons of red pepper and green pepper, sliced red onion, black olives, chopped tomatoes or sliced cherry tomatoes, cucumber if desired (we don't), small cubes of cheddar. Authentically it would be feta, but feta kind of disintegrates. Cheddar holds up. More dried oregano to taste. Sometimes we serve it with shaved parmesan.
The longer it sits in the fridge the better it tastes. It can be a side or a whole meal. Nice to take on a picnic because there's nothing in there that will spoil very fast.
fw102807
07-09-2018, 04:48 PM
A cold pasta salad for the hot weather:
Greek salad dressing (mix 1/4 cup red wine vinegar, 1/4 cup lemon guice, minced garlic, 1 tsp dried oregano, salt, pepper, 1 cup olive oil--you won't need it all)
1 lb fettucine or linguini, cooked how you like it. After draining, put in bowl and add Greek salad dressing while pasta is hot so it will absorb some of the dressing.
Add: batons of red pepper and green pepper, sliced red onion, black olives, chopped tomatoes or sliced cherry tomatoes, cucumber if desired (we don't), small cubes of cheddar. Authentically it would be feta, but feta kind of disintegrates. Cheddar holds up. More dried oregano to taste. Sometimes we serve it with shaved parmesan.
The longer it sits in the fridge the better it tastes. It can be a side or a whole meal. Nice to take on a picnic because there's nothing in there that will spoil very fast.
We like pasta salad for lunch but I have been kind of stuck to using mayo. Salad dressing sounds like a yummy change.
tomwed
07-09-2018, 06:05 PM
[off track a little]
I just got back from Aldi's but someone wanted something easy to make. They are selling California Rolls [avocado, imitation crab-made from cod fish* i think, carrot] Sushi marked down from $3 to $1, no raw fish. I bought these before and the first one didn't quite taste right "to the tooth" like when someone hands you one just made. I think the rice dries out. So I nuked the rest for 15 seconds to re-hydrate and it's almost perfect. You may need to eat it from a spoon but who cares.
*Knucky, it's definitely not tilapia :)
CFrance
07-15-2018, 07:22 AM
Melon gazpacho
I made this today--very good!
1 melon (orange flesh--I forget the name)--we have smaller melons over here, so maybe half a melon US size
3 mini cukes--I used 1/3 of one of those long English ones, and peeled it
1 red pepper chopped fine
1 yellow pepper chopped fine
3 ounces of olive oil
2 ounces of sherry vinager (I used a bit more)
Salt & pepper to taste (I didn't add)
some fresh currants or other berries to float on top
cilantro
Whiz up the first four ingredients, add the sherry & olive oil. Chill. Serve with currants & chopped cilantro on top.
However, we really like it with a dollop of this for a little kick:
Piri Piri sauce
6 tablespoons finely chopped red onion
1/4 cup finely chopped parsley
3 tablespoons olive oil
2 tablespoons red wine vinegar
1 tablespoon water
1 garlic clove, minced
1/2 jalapeno pepper, seeded and minced
1/4 teaspoon kosher salt
1/8 teaspoon black pepper
1/8 tsp crushed red pepper flakes (I didn't add because the pepper was really hot)
Combine and mix well; sit at room temp.
fw102807
07-15-2018, 10:27 AM
Melon gazpacho
I made this today--very good!
I tried the chicken and pesto recipe and it was delicious, I am going to try the wontons next and then the leeks. These are wonderful new dishes to try and I am sure some of them will end up as favorites. :icon_hungry:
Sgroemm
07-15-2018, 12:46 PM
Love this dish because you can serve it for breakfast, lunch or dinner!
Ham & Cheese Strata
Arrange 6 slices of white bread (crusts cut off) in the bottom of a greased 13X9 in. baking dish. Top with 1/2 pound cooked diced ham (I ask the deli to cut a 1/4 inch slice of Virginia baked ham for me when I don't have ham leftovers to use) and 2 cups shredded cheddar cheese. Cover with 6 more slices of white bread (crust cut off). In a bowl mix 6 eggs, 3 cups of milk, 2 tsp. Worcestershire sauce, 1 tsp. ground mustard, 1/2 tsp. salt, 1/4 tsp. pepper and a dash of cayenne. (Add 1/4 cup minced onion and 1/4 cup minced green pepper if you like). Pour this over the ingredients in the baking dish. Sprinkle the top with 1 cup crushed cornflakes and drizzle with 1/4 cup melted butter. Bake for 50-60 minutes at 350 degrees.
fw102807
07-15-2018, 01:00 PM
Love this dish because you can serve it for breakfast, lunch or dinner!
Ham & Cheese Strata
Arrange 6 slices of white bread (crusts cut off) in the bottom of a greased 13X9 in. baking dish. Top with 1/2 pound cooked diced ham (I ask the deli to cut a 1/4 inch slice of Virginia baked ham for me when I don't have ham leftovers to use) and 2 cups shredded cheddar cheese. Cover with 6 more slices of white bread (crust cut off). In a bowl mix 6 eggs, 3 cups of milk, 2 tsp. Worcestershire sauce, 1 tsp. ground mustard, 1/2 tsp. salt, 1/4 tsp. pepper and a dash of cayenne. (Add 1/4 cup minced onion and 1/4 cup minced green pepper if you like). Pour this over the ingredients in the baking dish. Sprinkle the top with 1 cup crushed cornflakes and drizzle with 1/4 cup melted butter. Bake for 50-60 minutes at 350 degrees.
Oh, that sounds good too, a nice prep ahead dish
Madelaine Amee
07-20-2018, 10:30 AM
We are usually too busy in the morning to eat a real cooked breakfast, so we very often enjoy breakfast for supper. Had this last night:
Large Portobello Mushroom sauteed in butter or oil
topped with two slices of crispy bacon
topped with one or two sunny side eggs
and enjoy with crusty bread and side salad.
You can also use the mushroom with bacon and a slice or two of cheese of your choice and leave off the egg.
Makes a great, tasty, quick supper dish.
We like mushrooms in all shapes and sizes and I find that Aldi's mushrooms are priced right and last much longer than supermarket mushrooms.
Madelaine Amee
07-20-2018, 11:09 AM
Here is another one we have had recently: Not this week, but the week before Aldi's had 2.lb bags of frozen wild caught Alaskan Cod pieces. All different sizes and shapes, just thin pieces, not the big thick pieces priced at $9.99 per bag.
Fish Chowder:
1.lb Cod Fillets
1 large Yellow Onion diced (Spanish Onion)
3 cups Diced Yellow Potatoes - not baking potatoes
1 Cup Full fat milk
1 can Evaporated milk
2 cups Water
Salt. pepper and parsley flakes
Dice and saute in 1/2 cup butter the onion. Add the two cups of water and bring to a boil, add the potatoes and cook for 10 minutes. Lay the pieces of fish on the top and reduce heat and simmer very gently for 10 minutes. Try not to break up fish. Slowly add the milk and evaporated milk and simmer for about 10 minutes. Remove from heat, cool completely and place in refrigerator overnight. It will thicken overnight. The following day, bring to simmer, taste and season with salt and pepper and DO NOT BOIL. Serve very warm, but not boiling hot with crusty bread.
This is a very simple recipe, but it is absolutely the best fish chowder I have made. It gave us chowder for two nights.
Message for CFrance: You may be able to find fish heads and bones at your fish market and make this even better with a good fish stock.
CFrance
07-20-2018, 11:13 AM
We are usually too busy in the morning to eat a real cooked breakfast, so we very often enjoy breakfast for supper. Had this last night:
Large Portobello Mushroom sauteed in butter or oil
topped with two slices of crispy bacon
topped with one or two sunny side eggs
and enjoy with crusty bread and side salad.
You can also use the mushroom with bacon and a slice or two of cheese of your choice and leave off the egg.
Makes a great, tasty, quick supper dish.
We like mushrooms in all shapes and sizes and I find that Aldi's mushrooms are priced right and last much longer than supermarket mushrooms.
Okay, I'm trying that. Could even brush the portobellos with oil and grill them first. Thanks for the Aldi's tip.
We have roasted asparagus spears on a sheet pan and then topped them with sunny-side-up eggs for dinner. Hmm, I'm thinking crumbled (real) bacon along with this. So I googled and came up with this: Bacon and Eggs Over Asparagus Recipe (https://www.goodhousekeeping.com/food-recipes/a9692/bacon-eggs-over-asparagus-recipe)
Even easier because the eggs are done on the asparagus in the pan.
Back 48 years ago, when there was little money left at the end of the month, we often had breakfast for dinner. Now we do it because it tastes good.
CFrance
07-20-2018, 11:25 AM
Here is another one we have had recently: Not this week, but the week before Aldi's had 2.lb bags of frozen wild caught Alaskan Cod pieces. All different sizes and shapes, just thin pieces, not the big thick pieces priced at $9.99 per bag.
Fish Chowder:
1.lb Cod Fillets
1 large Yellow Onion diced (Spanish Onion)
3 cups Diced Yellow Potatoes - not baking potatoes
1 Cup Full fat milk
1 can Evaporated milk
2 cups Water
Salt. pepper and parsley flakes
Dice and saute in 1/2 cup butter the onion. Add the two cups of water and bring to a boil, add the potatoes and cook for 10 minutes. Lay the pieces of fish on the top and reduce heat and simmer very gently for 10 minutes. Try not to break up fish. Slowly add the milk and evaporated milk and simmer for about 10 minutes. Remove from heat, cool completely and place in refrigerator overnight. It will thicken overnight. The following day, bring to simmer, taste and season with salt and pepper and DO NOT BOIL. Serve very warm, but not boiling hot with crusty bread.
This is a very simple recipe, but it is absolutely the best fish chowder I have made. It gave us chowder for two nights.
Message for CFrance: You may be able to find fish heads and bones at your fish market and make this even better with a good fish stock.
We used to make this with Lake Michigan white fish. Added chopped green pepper to the onion.
I made this once for a friend who had a serious lung operation. She said the butter was just dripping down her chin and she was licking the pan.
I love the fact that your chowder recipe does not come out gummy, Madelaine.
I just brought fresh sardines home from the supermarket for Crosby. I know I can find fish heads. Our kids who are visiting in October are going to love your chowder.
fw102807
07-20-2018, 11:37 AM
Ooooh you guys are good.
Madelaine Amee
07-20-2018, 12:05 PM
We used to make this with Lake Michigan white fish. Added chopped green pepper to the onion.
I made this once for a friend who had a serious lung operation. She said the butter was just dripping down her chin and she was licking the pan.
I love the fact that your chowder recipe does not come out gummy, Madelaine.
I just brought fresh sardines home from the supermarket for Crosby. I know I can find fish heads. Our kids who are visiting in October are going to love your chowder.
OK France, now I am more than envious. I have to buy Norr fish cubes to add some real flavor - I just knew you would be able to walk into the village and find an old fashioned fish monger. By the way, this chowder is beyond delicious, but don't serve it too hot. I made that mistake and you cannot get the flavor. I have another one with corn chowder and shrimp. When I make that I will publish it here. Corn out of the can and add shrimp.
CFrance
07-20-2018, 12:18 PM
OK France, now I am more than envious. I have to buy Norr fish cubes to add some real flavor - I just knew you would be able to walk into the village and find an old fashioned fish monger. By the way, this chowder is beyond delicious, but don't serve it too hot. I made that mistake and you cannot get the flavor. I have another one with corn chowder and shrimp. When I make that I will publish it here. Corn out of the can and add shrimp.
Thanks for the tip about the heat. Anticipating the corn/shrimp chowder. Cooked shrimp is abundant here. I prefer the ones where I don't have to rip the heads off:22yikes:
tomwed
07-20-2018, 12:37 PM
Here is another one we have had recently: Not this week, but the week before Aldi's had 2.lb bags of frozen wild caught Alaskan Cod pieces. All different sizes and shapes, just thin pieces, not the big thick pieces priced at $9.99 per bag.
Fish Chowder:
1.lb Cod Fillets
1 large Yellow Onion diced (Spanish Onion)
3 cups Diced Yellow Potatoes - not baking potatoes
1 Cup Full fat milk
1 can Evaporated milk
2 cups Water
Salt. pepper and parsley flakes
Dice and saute in 1/2 cup butter the onion. Add the two cups of water and bring to a boil, add the potatoes and cook for 10 minutes. Lay the pieces of fish on the top and reduce heat and simmer very gently for 10 minutes. Try not to break up fish. Slowly add the milk and evaporated milk and simmer for about 10 minutes. Remove from heat, cool completely and place in refrigerator overnight. It will thicken overnight. The following day, bring to simmer, taste and season with salt and pepper and DO NOT BOIL. Serve very warm, but not boiling hot with crusty bread.
This is a very simple recipe, but it is absolutely the best fish chowder I have made. It gave us chowder for two nights.
Message for CFrance: You may be able to find fish heads and bones at your fish market and make this even better with a good fish stock.thank-you this looks great---i especially like that there are only a few ingredients
Madelaine Amee
07-20-2018, 01:32 PM
thank-you this looks great---i especially like that there are only a few ingredients
Tom, this is really simple. Super easy. My DinL, from Maine, makes a seafood chowder with loads of different fish and seafood and it takes forever and does not taste this good. We should all start looking for cod or haddock on sale and pass the word.
tomwed
07-20-2018, 01:43 PM
Tom, this is really simple. Super easy. My DinL, from Maine, makes a seafood chowder with loads of different fish and seafood and it takes forever and does not taste this good. We should all start looking for cod or haddock on sale and pass the word.Or we could deliver it to each other, COD.
Opmoochler
07-20-2018, 02:50 PM
any white fish (I do not like tilapia)
1 container of Publix mango/peach salsa (in the deli area)
Curry
Preheat oven 400
Line a 9X11 pyrex pan with foil
place filets so they don't touch
smother filets with salsa
sprinkle curry liberally over all (it is spicy-be careful!)
Bake uncovered 15-20 min (depends on the thickness of your fish)
We also usually serve yellow (saffron) rice and a spring greens etc salad with the fish dish.
CFrance
07-20-2018, 02:55 PM
any white fish (I do not like tilapia)
1 container of Publix mango/peach salsa (in the deli area)
Curry
Preheat oven 400
Line a 9X11 pyrex pan with foil
place filets so they don't touch
smother filets with salsa
sprinkle curry liberally over all (it is spicy-be careful!)
Bake uncovered 15-20 min (depends on the thickness of your fish)
We also usually serve yellow (saffron) rice and a spring greens etc salad with the fish dish.
Holy cow. I LOVE Publix mango/peach salsa. I eat it by the spoonful. And I love curry. I am definitely going to try this.
By "any white fish," how thick? I would think Mahi or swordfish would be too thick to cook in that amount of time. Or grouper.
Opmoochler
07-20-2018, 03:08 PM
I love Alaska sockeye salmon which is in season right now for a short while....our favorite way to prepare it is smeared with dijon mustard and sprinkled with dill. Bake skin down on greased foil in a pyrex baking pan 450 for 6-8 min. We like it med rare, past jelly, but not dry.
Opmoochler
07-20-2018, 03:16 PM
The original Trader Joe's recipe called for mahi mahi. There's so much juice in the salsa, it tends to poach so it does cook in 20min. Just keep an eye on it - it won't dry out because of the salsa. This is also yummy the second day! It would be great on grouper, haddock, catfish etc
CFrance
07-20-2018, 03:17 PM
I love Alaska sockeye salmon which is in season right now for a short while....our favorite way to prepare it is smeared with dijon mustard and sprinkled with dill. Bake skin down on greased foil in a pyrex baking pan 450 for 6-8 min. We like it med rare, past jelly, but not dry.
Oh boy, I LOVE it smeared with mustard and baked. I do mine at 275 for 15-17 minutes. Some panko breadcrumbs sprinkled on top of the mustard, and paprika on top of that.
This works really well in a toaster oven too.
Skin comes right off and goes into the dog's bowl.
It's even good cold or at room temp. I usually do two and have the other on hand for another meal.
fw102807
07-20-2018, 04:45 PM
I have tried a number of these recipes and they were delicious. There are some very good cooks here.
Madelaine Amee
07-20-2018, 05:01 PM
any white fish (I do not like tilapia)
1 container of Publix mango/peach salsa (in the deli area)
Curry
Preheat oven 400
Line a 9X11 pyrex pan with foil
place filets so they don't touch
smother filets with salsa
sprinkle curry liberally over all (it is spicy-be careful!)
Bake uncovered 15-20 min (depends on the thickness of your fish)
We also usually serve yellow (saffron) rice and a spring greens etc salad with the fish dish.
Love Indian Curry, but prefer either vegetable or chicken curry. Had forgotten all about curry, but it may be too warm in the summer for curry .... oh wait a minute, India is much hotter than us and they live on curry.
Hermit
10-23-2018, 05:48 PM
This was surprisingly good....
Chicken - Baked Garlic Butter Chicken -
Calories: 281 kcal
4 (16-ounces) boneless skinless chicken breasts
salt and fresh ground pepper, to taste
1 stick (1/2-cup) butter*
6 cloves garlic, minced
1 Tbs fresh rosemary leaves
1/2 cup Shredded Reduced Fat 4-Cheese Italian
1. Preheat oven to 375F.
2. Lightly grease a baking dish with a pat of butter.
3. Season chicken breasts with salt and pepper; arrange chicken in a single layer in prepared baking dish and set aside.
4. Add butter to a skillet and melt over medium heat.
5. Stir in garlic and cook over medium heat for 4 to 5 minutes, or until lightly browned, stirring very frequently. DO NOT burn the garlic.
6. Stir in the rosemary and remove from heat.
7. Pour the prepared garlic butter over the chicken breasts.
8. Bake for 30 to 32 minutes, or until chicken's internal temperature is 165F.
9. Sprinkle with cheese and cook for an additional 3 minutes, or until cheese is melted.
10. Remove from oven and let stand a couple of minutes.
11. Transfer chicken to serving plates; spoon a little bit of the garlic butter sauce over the chicken and serve.
12. Recipe Notes
13. Though we're using an entire stick of butter for the sauce, we're only ingesting about 1/2-tablespoon of the butter per serving.
Servings: 4
Cooking Times
Preparation Time: 5 minutes
Cooking Time: 35 minutes
Total Time: 40 minutes
Nutrition Facts
Serving size: 1/4 of a recipe (4.2 ounces).
Percent daily values based on the Reference Daily Intake (RDI) for a 2000 calorie diet.
Nutrition information calculated from recipe ingredients. 2 of the recipe's ingredients were not linked. These ingredients are not included in the recipe nutrition data.
Amount Per Serving
Calories 352.61
Calories From Fat (65%) 230.5
% Daily Value
Total Fat 26.13g 40%
Saturated Fat 15.46g 77%
Cholesterol 134.11mg 45%
Sodium 67.64mg 3%
Potassium 247.85mg 7%
Total Carbohydrates 1.59g <1%
Fiber 0.15g <1%
Sugar 0.06g
Protein 27.22g 54%
fw102807
10-23-2018, 06:07 PM
This was surprisingly good....
Chicken - Baked Garlic Butter Chicken -
Calories: 281 kcal
4 (16-ounces) boneless skinless chicken breasts
salt and fresh ground pepper, to taste
1 stick (1/2-cup) butter*
6 cloves garlic, minced
1 Tbs fresh rosemary leaves
1/2 cup Shredded Reduced Fat 4-Cheese Italian
1. Preheat oven to 375F.
2. Lightly grease a baking dish with a pat of butter.
3. Season chicken breasts with salt and pepper; arrange chicken in a single layer in prepared baking dish and set aside.
4. Add butter to a skillet and melt over medium heat.
5. Stir in garlic and cook over medium heat for 4 to 5 minutes, or until lightly browned, stirring very frequently. DO NOT burn the garlic.
6. Stir in the rosemary and remove from heat.
7. Pour the prepared garlic butter over the chicken breasts.
8. Bake for 30 to 32 minutes, or until chicken's internal temperature is 165F.
9. Sprinkle with cheese and cook for an additional 3 minutes, or until cheese is melted.
10. Remove from oven and let stand a couple of minutes.
11. Transfer chicken to serving plates; spoon a little bit of the garlic butter sauce over the chicken and serve.
12. Recipe Notes
13. Though we're using an entire stick of butter for the sauce, we're only ingesting about 1/2-tablespoon of the butter per serving.
Servings: 4
Cooking Times
Preparation Time: 5 minutes
Cooking Time: 35 minutes
Total Time: 40 minutes
Nutrition Facts
Serving size: 1/4 of a recipe (4.2 ounces).
Percent daily values based on the Reference Daily Intake (RDI) for a 2000 calorie diet.
Nutrition information calculated from recipe ingredients. 2 of the recipe's ingredients were not linked. These ingredients are not included in the recipe nutrition data.
Amount Per Serving
Calories 352.61
Calories From Fat (65%) 230.5
% Daily Value
Total Fat 26.13g 40%
Saturated Fat 15.46g 77%
Cholesterol 134.11mg 45%
Sodium 67.64mg 3%
Potassium 247.85mg 7%
Total Carbohydrates 1.59g <1%
Fiber 0.15g <1%
Sugar 0.06g
Protein 27.22g 54%
Sounds delicious. I have even doing it with pesto from a suggestion I saw here. I will try this also.
Henryk
10-24-2018, 01:02 PM
Thanks for the tip about the heat. Anticipating the corn/shrimp chowder. Cooked shrimp is abundant here. I prefer the ones where I don't have to rip the heads off:22yikes:
Oh, my! How do you make your shrimp stock?
vBulletin® v3.8.11, Copyright ©2000-2025, vBulletin Solutions Inc.