Tuesday, April 27, 2010

What's Cooking

Fiesta Chicken

4 boneless, skinless chicken breasts
1 1/2 cups grated Monterey Jack cheese
1 4oz can diced green chiles drained
4 slices bacon
2 green onions chopped
1 avocado diced
1/2 cup sour cream

Heat oven to 350. Lightly pound breasts to ensure even cooking. Lay breasts in a baking pan and loosely cover with foil. Bake 20 min. or until cooked through. Drain any liquid from pan. Mix cheese and chiles together in a bowl. Cook bacon and crumble. Top each breast with 1/4 of the cheese mixture, patting to hold in place. Sprinkle breasts evenly with bacon and green onion. Return chicken to oven and bake uncovered for approx. five minutes or until cheese melts. Top with avocado and sour cream. Serves 4.

This recipe is a favorite in our house. Super yummy!

Tuesday, April 20, 2010

What's Cooking

Easy Mu Shu Pork

This dish comes together in about 15 min. once you have all the ingredients prepared.

4 tsp canola oil divided
2 eggs beaten
1 Tbsp fresh ginger peeled and minced
2 garlic cloves minced
1/2 tsp red pepper flakes
1 lb. pork tenderloin trimmed and sliced into thin strips
1/2 head of green cabbage cored and thinly sliced
1 carrot peeled and grated
1 Tbsp water
2 Tbsp soy sauce
1 tsp Asian sesame oil
3 Tbsp hoisin sauce
4 green onions chopped
8-10 large flour tortillas
extra hoisin sauce

Prepare all ingredients first. Using a wok or large skillet, scramble eggs in a tsp of oil and set aside. Cook ginger, garlic, and pepper flakes in a tsp of oil for 1 min. Add a little more oil to the pan along with the pork and stir fry for 4-5 min. or until pork is cooked through. Remove from pan, drain any liquid, and set aside. In the final tsp of oil cook cabbage and carrot. Add water and cover, stirring occasionally. Cabbage should be wilted in about 8 min. Combine soy sauce, sesame oil, and hoisin sauce in a small bowl. Add to pan along with green onion, pork and eggs. Heat through. Place tortillas between 2 damp paper towels and microwave for 1 min. Serve immediately with extra hoisin sauce brushed on the tortillas. Enjoy!

Wednesday, April 14, 2010

What's Cooking

Mashed Potatoes with Bacon and Cheddar

4 baking potatoes peeled an cubed
1/2 cup milk (approx.)
1/4 cup butter or margarine
1/4 cup sour cream
1 cup cheddar cheese grated
2 green onions chopped
3 slices of bacon cooked and crumbled
salt and pepper to taste

Boil potatoes 15 minutes or until tender. Drain and mash with milk, butter and sour cream to desired consistency. Add remaining ingredients and mix. Cook 2 to 3 minutes or until thoroughly heated.

Serves 4 to 5
This is a family favorite sure to please even the pickiest kids!

Tuesday, April 6, 2010

What's Cooking

This recipe was my contribution to The Wild Rose Press Cookbook. It's a good one!

Chicken and Ham Roll-Ups

4 boneless, skinless chicken breast halves
4 thin slices deli ham
4 slices provolone cheese
1 egg
¾ cup seasoned bread crumbs
¼ cup freshly grated Parmesan cheese
1 tsp. Italian seasoning
salt and pepper to taste
2 Tbsp. butter or margarine

Heat oven to 400°

Pound chicken breasts to ¼ inch thickness. Top each with 1 slice of ham and 1 slice of provolone cheese trimmed to fit. Roll chicken into bundles. Tuck in ends and secure each roll-up with a short skewer. Beat egg in a shallow bowl. In a second bowl mix together bread crumbs, Parmesan cheese, Italian seasoning, salt and pepper. Dip chicken bundles in egg and then roll in crumb mixture. Melt butter or margarine in an oven proof skillet over medium heat. Brown chicken roll-ups, turning carefully to brown evenly on all sides. Transfer skillet to oven and bake for 15 min. or until chicken is cooked through. Note—If your skillet is not oven proof, wrap the handle in foil. Remove skewers and serve.

4 Servings