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Thursday, October 18, 2012

Baked Sour Cream Parmesan Chicken

soup-er easy, soup-er yummy chicken
Served over wild rice blend with oven roasted 
asparagus and sauteed mushrooms.
 Lay the chicken breasts in a sprayed casserole and 
season with onion and garlic powders, s&p.
Cut large breasts in half for easier serving.
Combine the soup and sour cream.
 Spread the mixture over the chicken.
Sprinkle the top with shredded Parmesan
and bake @375 for 40-45 minutes.
Toss fresh asparagus with a little olive oil
 in a small baking pan and sprinkle with salt&pepper. 
Add to the oven the last 15-20 minutes.
Meanwhile saute the sliced mushrooms in butter 
and sprinkle with salt&pepper. 
To plate: serve with wild rice blend, chicken, 
sauce and top each serving
with mushrooms and asparagus spears 
~~~~~~~~~~~~~~~~~


Baked Sour Cream Parmesan Chicken
4 boneless chicken breasts
   Onion powder, about 1/2t
   Garlic powder, about 1/2t
   Salt & Pepper
   1 can Cream of Chicken soup
   1 C sour cream
 1 C (4 oz) shredded Parmesan cheese
  1 C (4 oz) mushrooms, sliced, 
          seasoned and sauteed in butter
 8-12 asparagus spears, oven roasted
          the last 20 minutes
Uncle Ben's Wild Rice Mix                                         
 Cut chicken breasts in half if large and arrange in
 a greased 9x13 casserole. Sprinkle with seasonings.
 In a bowl, combine the soup and sour cream. 
Spread over the chicken,. Sprinkle with the cheese.
 Bake 375 for 40 minutes, until cheese is golden.
 Remove and garnish each serving with 
mushrooms and asparagus spears.
4-6 servings
Enjoy!

Sunday, October 14, 2012

Easy Fried Rice

Better than take-out!
This is not an exact recipe, but it will give you 
the technique to turn a few leftovers into
 a new and tasty dish.  
This is a great way to up-cycle leftover rice.
 We brought home the white rice and the 
 stir fry entree leftover from dinner out. 
With a little of this and a little of that
I can have fried rice in 10 minutes.
You can also use your own planned leftovers:
 rice, beef, chicken, pork or shrimp. 
Chop an onion, carrot, and celery. Saute in hot oil
 and butter in a large skillet. Add the peas. Push
the cooked vegetables to one side of the skillet
 and on the empty side scramble the eggs. 
Break them up into small pieces
 and then combine with the vegetables. 
Season with salt or garlic salt and pepper.
Add the cooked rice and saute, stirring often.
Add the leftover entre' or whatever you have 
leftover: cooked chicken, shrimp or pork along with 
any vegetables that came with it. 
Give it a good douse of soy sauce. 
Continue sauteing until steamy hot.
This is more of a guide to a very flexible
use-what-you-have-on-hand recipe. 
Try it once and you'll have great take-in


Easy Fried Rice
3C leftover cooked rice
2T oil + 2T butter
1 onion, chopped
(2t minced garlic, optional)
1-2 celery stalks, chopped
1-2 carrots, peeled and chopped
1/2C-1C frozen peas or
peas and carrots
(1/2C-1C any other vegetables 
you want to use up like: mushrooms, 
broccoli, zucchini, asparagus, etc)
2 eggs, lightly beaten
salt/garlic salt & pepper
1/4C-1/2C soy sauce + more to taste
In a large 12" skillet heat the oil and butter.
Saute the chopped vegetables until tender,
about 5 minutes. Add the peas; stir and saute 
another minute. Push the vegetables to one side
 of the pan and add the beaten eggs to the empty
 side and scramble breaking up into small pieces.
Combine everything and season with the s&p.
Add the rice and stir to combine well. Douse with
soy sauce to taste. Start with about 1/4 C. 
Saute until steaming hot.
 Mix in any leftover cooked entree 
you have on hand (chicken or pork or shrimp).
Stir until heated through. Taste for seasoning.
Add more soy sauce to taste. Serves 4
Enjoy!

Sunday, October 7, 2012

Black Bean Salsa

This is great on grilled salmon and so much more.
Black Bean Salsa
1 can black beans, rinsed
1 jar salsa
2 T brown sugar
Stir to combine. 
Make ahead to let the flavors mingle.
Serve as a garnish with grilled
meat, fish or chicken.
Or serve as a dip. 
 Just 3 ingredients!
  You probably have everything in your pantry.
It gave my leftover roast pork slices
a whole new flavor. You can heat the salsa too,
then spoon on leftover chicken and pork.
YUM!
Or just serve it as a dip, or wrap in a lettuce leaf
for munching. 
Enjoy!