Tuesday, September 7, 2010

Chicken Dijon

Melt 1 stick butter/margarine in sauté pan. Saute 4 boneless skinless chicken breast that have have been prepared with garlic powder, pepper and paprika till done.

Remove chicken, set aside

Add 1 cup Hidden Valley ranch salad dressing, 1/3 cup Dijon style mustard, and 1/3 cup dry white wine to the skillet and heat up.

Cook 1 pkg fettucine noodles, according to directions

Serve chicken over noodles topped with sauce.

HashBrown Omelette

4 slices turkey bacon or bacon

2 tsp. cooking oil

2 cups refrigerated shredded hash brown potatos (about ½ of a 20 oz package)

¼ cup chopped onion

¼ cup chopped green sweet pepper

4 eggs

¼ cup milk

½ tsp salt

Dash black pepper

1 cup shredded cheddar cheese

In a large skillet, cook bacon until crisp. Crumble bacon, set aside.

Heat oil in skillet . Combine potatos, onion, and sweet pepper; pat into skillet. Cook, uncovered , over low heat about 7 minutes or until crisp and brown, turning once.

In a small bowl, beat together eggs, milk, salt and black pepper; pour over potato mixture. Top with cheese and bacon. Cook, covered, over low heat for 5-7 minutes or until egg mixture is set.
Loosen omelet from skillet; fold in half. Turn out of skillet onto a serving plate. To serve, cut into wedges.

4 servings

****if using bacon, omit cooking oil and use bacon drippings.

Blueberry Crunch

1 (20 oz.) can crushed pineapple

3 cups blueberries

¾ cup sugar

1 box yellow cake mix (plain)

1 cup nuts

1 stick butter

Pour pineapple in a 9 x 13 ungreased pan. Pour blueberries on pineapple. Sprinkle sugar on blueberries. Sprinkle entire box of dry cake mix over sugar. Spread nuts on top. Put pats of butter all over the top.

Bake and enjoy!

Meat Marinade

¼ cup olive oil

¼ cup red wine vinegar

2 cloves garlic, finely chopped

2 Tablespoons chopped parsley

¼ teaspoon black pepper

Mix together and pour over meat. Marinade for at least two hours.

Friday, September 3, 2010

Brown Butter Green Beans

3 Tablespoons Butter

1 garlic clove, minced

1 pound fresh green beans, trimmed

½ small sweet onion, sliced

½ teaspoon salt

¼ teaspoon cracked pepper

Microwave butter in a 2-cup glass measuring cup at HIGH 1 ½ to 2 minutes or until butter is brown. Remove from microwave, and immediately add minced garlic.

Place green beans, onion, and 3 Tablespoons water in a microwave-safe bowl. Cover bowl tightly with plastic wrap, folding back a small edge to allow steam to escape.

Microwave at HIGH 4 to 5 minutes or until vegetables are tender; Drain. Toss together hot beans and sliced onion, brown butter mixture, and salt; sprinkle with cracked pepper.

This recipe is taken from the August, 2007 Southern Living magazine and states browning butter is a French technique that gives butter a rich and nutty flavor.
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