Prep: 1 minute; Cook: 10 minutes
Yield: 4 servings (serving size: 1 steak and 1/4 cup sauce)
Ingredients
4 (4-ounce) beef tenderloin steaks, trimmed (about 1/2 inch thick)
1/4 teaspoon salt
1/4 teaspoon freshly ground black pepper
Butter-flavored cooking spray
1 (8-ounce) package pre-sliced baby Portobello mushrooms
1 cup dry red wine
2 tablespoons butter
1 teaspoon minced fresh rosemary
Directions:
1. Heat a large nonstick skillet over medium-high heat. Sprinkle steaks with salt and pepper; coat with cooking spray. Add steaks to pan; cook 3 minutes on each side or until desired degree of doneness. Transfer steaks to a serving platter; keep warm.
2. Add mushrooms to pan. Coat mushrooms with cooking spray; sauté 3 minutes or until browned. Stir in wine, scraping pan to loosen browned bits. Cook until liquid almost evaporates. Remove pan from heat; add butter and rosemary, stirring until butter melts. Pour sauce over steaks.
Monday, July 26, 2010
Sunday, July 25, 2010
Chicken Pot Pie
Preheat Oven to 350 Degrees
ingredients:
1 Tablespoon Margarine or Butter
1 Cup Chopped Celery
1 – 10 ¼ oz Can Cream of Chicken
½ Cup Milk
½ Teaspoon Onion Powder
¼ Teaspoon Dried Thyme Leaves
1/3 Teaspoon Pepper
1 - 16 oz bag of Frozen Vegetables – California Blend
1 ½ Cup Cooked Cubed Chicken Breast
1 – 10oz Can Hungry Jack Refrigerated Flakey Biscuits
Directions:
In a large skillet melt margarine, add celery and stir over Medium-High heat until crisp-tender. Stir in soup, milk onion powder, thyme and pepper. Mix well.
Stir In vegetables and chicken, heat thoroughly.
Spoon into 12x8 in baking dish, separate dough into quarters (each biscuit into 4 pieces). Arrange biscuits over hot mixture. Bake in oven for 20-25 minutes or until biscuits are golden brown and filling is bubbly
Serve over rice.
Serves 6.
ingredients:
1 Tablespoon Margarine or Butter
1 Cup Chopped Celery
1 – 10 ¼ oz Can Cream of Chicken
½ Cup Milk
½ Teaspoon Onion Powder
¼ Teaspoon Dried Thyme Leaves
1/3 Teaspoon Pepper
1 - 16 oz bag of Frozen Vegetables – California Blend
1 ½ Cup Cooked Cubed Chicken Breast
1 – 10oz Can Hungry Jack Refrigerated Flakey Biscuits
Directions:
In a large skillet melt margarine, add celery and stir over Medium-High heat until crisp-tender. Stir in soup, milk onion powder, thyme and pepper. Mix well.
Stir In vegetables and chicken, heat thoroughly.
Spoon into 12x8 in baking dish, separate dough into quarters (each biscuit into 4 pieces). Arrange biscuits over hot mixture. Bake in oven for 20-25 minutes or until biscuits are golden brown and filling is bubbly
Serve over rice.
Serves 6.
Chicken and Broccoli
Chicken and Broccoli Casserole
Preheat Oven to 350 Degrees
ingredients:
8 Chicken Breast (cut up and slightly cooked)
20oz Fresh or Frozen Broccoli Spears
Velvet Sauce
4 Teaspoons Butter
2 Tablespoons Flour
½ Cup of Milk
2/3 teaspoon salt
Dash of Pepper
Dash of Paprika
1 Can Cream of Something soup (chicken, broccoli, mushroom)
½ lb Shredded Cheddar Cheese
½ Cup Sour Cream
FOR THE SAUCE
Melt the butter and flour together. Gradually stir in the milk until it comes to a boil. Season and add the soup and 2/3 of the cheese. Stir until the cheese is melted.
Remove and cool slightly. Stir in the sour cream. Layer the chicken and broccoli. Pour Sauce over layers and add remaining cheese on top
Bake for 30 minutes
Serve over white rice
Preheat Oven to 350 Degrees
ingredients:
8 Chicken Breast (cut up and slightly cooked)
20oz Fresh or Frozen Broccoli Spears
Velvet Sauce
4 Teaspoons Butter
2 Tablespoons Flour
½ Cup of Milk
2/3 teaspoon salt
Dash of Pepper
Dash of Paprika
1 Can Cream of Something soup (chicken, broccoli, mushroom)
½ lb Shredded Cheddar Cheese
½ Cup Sour Cream
FOR THE SAUCE
Melt the butter and flour together. Gradually stir in the milk until it comes to a boil. Season and add the soup and 2/3 of the cheese. Stir until the cheese is melted.
Remove and cool slightly. Stir in the sour cream. Layer the chicken and broccoli. Pour Sauce over layers and add remaining cheese on top
Bake for 30 minutes
Serve over white rice
Lasagna Florentine
Lasagna Florentine
NOTE: read all the directions first before making, some of the directions can be done in a different order to make things a little smoother in the kitchen
Preheat Oven to 350 Degrees
ingredients:
2 Chicken Boulion Cubes
¼ Cup of Water
½ Cup Butter
1/3 Cup Flour
1/3 Teaspoon salt
1/3 Teaspoons Dry Italian Seasoning
Dash of Garlic Salt
Dash of Ground Nutmeg
½ Teaspoon Lemon Pepper
1 Cup Whipping Cream
2 Cup Half and Half
¾ Cup Onion
1 Tablespoon Butter
2 – 10oz Pkg. Frozen Spinach (Thawed)
1 Egg Slightly Beaten
1 ½ Cup Shredded Mozzarella Cheese
8oz Sour Cream
9-12 Lasagna Noodles
½ Teaspoon Salt
½ Cup Grated Parmesan Cheese
Directions:
Cook lasagna noodles, dissolve boulion cubes in water, set aside
Melt ½ cup butter in a sauce pan over low heat add flour, salt, dry Italian seasoning, garlic salt, ground nutmeg, white pepper, lemon pepper. Stir till smooth, stir one minute consistently.
Gradually add boulion mixture and both creams (whipping and half and half)
Stir over medium heat until thick and bubbly, set aside
Sauté onions in 1 tablespoon of butter, drain spinach well (press in paper towel). Combine spinach, egg, onion, cheese and sour cream. Stir well and set aside
With cooked lasagna noodles, layer 3 noodles in lightly greases pan, spread spinach mixture, repeat 3 noodles then ½ of the cream sauce, then 3 more noodles and remaining sauce. Sprinkle with parmesan cheese and bake uncovered at 350 degrees for 30 minutes.
One of my moms recipes, and again another favorite!
NOTE: read all the directions first before making, some of the directions can be done in a different order to make things a little smoother in the kitchen
Preheat Oven to 350 Degrees
ingredients:
2 Chicken Boulion Cubes
¼ Cup of Water
½ Cup Butter
1/3 Cup Flour
1/3 Teaspoon salt
1/3 Teaspoons Dry Italian Seasoning
Dash of Garlic Salt
Dash of Ground Nutmeg
½ Teaspoon Lemon Pepper
1 Cup Whipping Cream
2 Cup Half and Half
¾ Cup Onion
1 Tablespoon Butter
2 – 10oz Pkg. Frozen Spinach (Thawed)
1 Egg Slightly Beaten
1 ½ Cup Shredded Mozzarella Cheese
8oz Sour Cream
9-12 Lasagna Noodles
½ Teaspoon Salt
½ Cup Grated Parmesan Cheese
Directions:
Cook lasagna noodles, dissolve boulion cubes in water, set aside
Melt ½ cup butter in a sauce pan over low heat add flour, salt, dry Italian seasoning, garlic salt, ground nutmeg, white pepper, lemon pepper. Stir till smooth, stir one minute consistently.
Gradually add boulion mixture and both creams (whipping and half and half)
Stir over medium heat until thick and bubbly, set aside
Sauté onions in 1 tablespoon of butter, drain spinach well (press in paper towel). Combine spinach, egg, onion, cheese and sour cream. Stir well and set aside
With cooked lasagna noodles, layer 3 noodles in lightly greases pan, spread spinach mixture, repeat 3 noodles then ½ of the cream sauce, then 3 more noodles and remaining sauce. Sprinkle with parmesan cheese and bake uncovered at 350 degrees for 30 minutes.
One of my moms recipes, and again another favorite!
Southwestern Pasta
Southwestern Pasta
Ingredients:
3-4 Ripe Tomatoes
2-3 Tablespoons Olive Oil
1 Jalapeño – Finely Chopped
3 Tablespoons Fresh Cilantro
½ Teaspoon Chili Powder
1 Tablespoon Fresh Lime Juice
¼ Teaspoon of Salt or Onion Salt
¼ Teaspoon of Ground White Pepper
4oz Angel Hair Pasta
4oz Feta Cheese
Directions:
Coarsely chop tomatoes over a bowl reserving juice.
Combine tomatoes, olive oil and remaining ingredients (holding cheese and pasta aside).
Let ingredients stand at room temperature (1-2 hours).
Cook angel hair pasta as directed.
Drain pasta
Serve tomato mixture on top of pasta, top with feta cheese.
This is one of my moms recipes, and one of my favorites growing up!
Ingredients:
3-4 Ripe Tomatoes
2-3 Tablespoons Olive Oil
1 Jalapeño – Finely Chopped
3 Tablespoons Fresh Cilantro
½ Teaspoon Chili Powder
1 Tablespoon Fresh Lime Juice
¼ Teaspoon of Salt or Onion Salt
¼ Teaspoon of Ground White Pepper
4oz Angel Hair Pasta
4oz Feta Cheese
Directions:
Coarsely chop tomatoes over a bowl reserving juice.
Combine tomatoes, olive oil and remaining ingredients (holding cheese and pasta aside).
Let ingredients stand at room temperature (1-2 hours).
Cook angel hair pasta as directed.
Drain pasta
Serve tomato mixture on top of pasta, top with feta cheese.
This is one of my moms recipes, and one of my favorites growing up!
Home-Made Granola Bars
Granola Bars
ingredients:
2 cups organic oats
1 cup brown sugar
1 cup whole wheat flour
1/2 tsp baking soda
1/2 tsp baking powder
1 tsp cinnamon
1 tsp salt
1 tsp vanilla
½ cup honey
1 cup almonds
1 cup chocolate/peanut butter chips
Dried fruit
1 cup brown sugar
1 cup whole wheat flour
1/2 tsp baking soda
1/2 tsp baking powder
1 tsp cinnamon
1 tsp salt
1 tsp vanilla
½ cup honey
1 cup almonds
1 cup chocolate/peanut butter chips
Dried fruit
Directions:
Mix ingredients and press into greased pan (11X13). Dough will be very dry and crumbly, but press until dough forms with pan. Bake at 325 for 20 minutes or until edges are browned. Take out and let cool entirely. Cut into strips and store in airtight container.
Mix ingredients and press into greased pan (11X13). Dough will be very dry and crumbly, but press until dough forms with pan. Bake at 325 for 20 minutes or until edges are browned. Take out and let cool entirely. Cut into strips and store in airtight container.
This was given to me by a friend who got it from a friend of hers.
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