This is everyone's favorite alfredo sauce with Bob's yummy addition of garlic powder. Our kids devour this right up!
(To make it "healthier" you can substitute fat free cream cheese and skim milk)
Melt together:
1 stick butter or margarine
1 box of cream cheese
Add in 1/4 cup parmesan cheese and 1/2 cup any other kind of cheese (we like mozarella or sharp cheddar cheese)
Add in garlic powder, salt, and pepper to taste
Add in 1/2 cup of milk (percentage of your choice) and whisk slowly and thoroughly. If the sauce is too cheesy/stringy or too milky thin, then continue adding cheeses or milk depending on the consistency you'd like.
This is great on noodles, but it also works well for an alfredo pizza or for a fondue dipping night (those would be thicker sauces).
YUM!!!
Thursday, April 16, 2009
Dalva's stroganoff
This a tomato based stroganoff sauce, named after our favorite maid in Brazil. Everything she made was so yummy, but this is really good!
1 pound or so of cooked cut up beef (or ground beef works too)
1 can mushrooms drained
1 T corn starch mixed with 1 cup water
1 cup ketchup (I know, I know...wow...)
Simmer the sauce until bubbly and then add 1 cup whipping cream (yup!)
When it is all mixed in it is an orange-ish color and can be served over rice or noodles.
Enjoy!
1 pound or so of cooked cut up beef (or ground beef works too)
1 can mushrooms drained
1 T corn starch mixed with 1 cup water
1 cup ketchup (I know, I know...wow...)
Simmer the sauce until bubbly and then add 1 cup whipping cream (yup!)
When it is all mixed in it is an orange-ish color and can be served over rice or noodles.
Enjoy!
Wednesday, March 25, 2009
Chicken Artichoke Parmesan
1 can artichokes cut up with juice from can
2 chicken breasts cooked and cut up (I also had celery and onion in my pre-cooked chicken)
1 can tomato sauce
garlic powder, italian seasoning, salt, and pepper to taste
enough parmesan cheese to make you happy
Simmer all this together for about 15 minutes and serve over your favorite noodles.
(Any leftover sauce is also good for a salad topping for the next day.)
2 chicken breasts cooked and cut up (I also had celery and onion in my pre-cooked chicken)
1 can tomato sauce
garlic powder, italian seasoning, salt, and pepper to taste
enough parmesan cheese to make you happy
Simmer all this together for about 15 minutes and serve over your favorite noodles.
(Any leftover sauce is also good for a salad topping for the next day.)
Monday, March 2, 2009
Another soup recipe...
Yes, this is Zupa's cauliflower soup! I searched on the internet, and this is a decent copy of it!
Wisconsin Cauliflower-Cheddar Soup
Yields: 9 cups or 8 first-course servings
2 tablespoons margarine or butter (1/4 stick)
1 medium onion, chopped
1/4 cup all-purpose flour
1/2 teaspoon salt
2 cups milk
1 can (13 3/4 to 14 1/2 ounces) chicken broth
1 head (2 1/2 pounds) cauliflower, cut into 1-inch pieces
1 teaspoon Dijon mustard
1 package (8 ounces) shredded sharp Cheddar cheese (2 cups)
In 4-quart saucepan, melt margarine or butter over medium heat. Add onion and cook until golden, about 10 minutes, stirring occasionally. Stir in flour and salt; cook 2minutes, stirring frequently. Gradually stir in milk, chicken broth, and 1 1/2 cups water; add cauliflower and heat to boiling over high heat. Reduce heat to low; cover and simmer until cauliflower is tender, about 10 minutes. In blender (with center part of blender cover removed to allow steam to escape), blend cauliflower mixture at low speed in small batches until very smooth. Return cauliflower mixture to saucepan; heat over medium heat until hot, stirring occasionally. Remove saucepan from heat; stir in mustard and 1 1/2 cups cheese until melted and smooth. Garnish soup with remaining cheese to serve.
Wisconsin Cauliflower-Cheddar Soup
Yields: 9 cups or 8 first-course servings
2 tablespoons margarine or butter (1/4 stick)
1 medium onion, chopped
1/4 cup all-purpose flour
1/2 teaspoon salt
2 cups milk
1 can (13 3/4 to 14 1/2 ounces) chicken broth
1 head (2 1/2 pounds) cauliflower, cut into 1-inch pieces
1 teaspoon Dijon mustard
1 package (8 ounces) shredded sharp Cheddar cheese (2 cups)
In 4-quart saucepan, melt margarine or butter over medium heat. Add onion and cook until golden, about 10 minutes, stirring occasionally. Stir in flour and salt; cook 2minutes, stirring frequently. Gradually stir in milk, chicken broth, and 1 1/2 cups water; add cauliflower and heat to boiling over high heat. Reduce heat to low; cover and simmer until cauliflower is tender, about 10 minutes. In blender (with center part of blender cover removed to allow steam to escape), blend cauliflower mixture at low speed in small batches until very smooth. Return cauliflower mixture to saucepan; heat over medium heat until hot, stirring occasionally. Remove saucepan from heat; stir in mustard and 1 1/2 cups cheese until melted and smooth. Garnish soup with remaining cheese to serve.
Monday, February 23, 2009
Broccoli Soup and Homemade Bread Bowls
We had this at Laura's house - she is an awesome cook so how do we add her to this blog???
BROCCOLI SOUP
2-3 stalks of broccoli (I used frozen)
4 T butter
1/2 onion finely chopped
6 T flour
1 pint half and half (I substituted skim milk and it was just as good)
1 can chicken broth
2 cups cheddar cheese, shredded
1/2 tsp pepper
1-2 tsp salt
Cut broccoil into bite-sized pieces. Steam in a pan or in the microwave. Do not overcook. Melt 4 T butter in a saucepan and saute onion. Add flour to make thick paste. Add in half and half and chicken broth. To alter thickness of soup, use flour to make it thicker and milk to make it thinner. Add broccoli, 1 cup cheese, salt, and pepper. Remove from heat. Garnish each bowl with cheese.
I served these in homemade bread bowls. Delish!
HOMEMADE BREAD (or "sabotage" bread as Bob calls it) This is from a sister in my ward, she makes the best bread! By far this is better than the recipe I have used the past few years, and WAY easier. This is all I make now.
2 cups really warm water
1/2 cup sugar
1 T yeast
1 T salt
2 eggs
6 cups flour, divided (I have used 1/2 white and 1/2 wheat with success!)
4 T vegetable oil
Mix water, sugar, salt, and yeast and let set until bubbly. Add eggs and 3 cups of flour. Add oil, then 3 more cups of flour. Dough will be sticky. Cover and let rise until doubled. Divide dough into loaf pans (about 2) or you can make rolls or pinwheel bread/pull apart bread too. (She melts margarine into her pans, I just use a spray). Let rise to top of pan. Bake at 350 F for 30 minutes. ENJOY!
To make bread bowls, I made slightly larger rolls, cooled them, sliced the top off, and scooped out the innards for extra dipping.
Thanks for the tip Kiersten, the kids enjoy soup this way!
BROCCOLI SOUP
2-3 stalks of broccoli (I used frozen)
4 T butter
1/2 onion finely chopped
6 T flour
1 pint half and half (I substituted skim milk and it was just as good)
1 can chicken broth
2 cups cheddar cheese, shredded
1/2 tsp pepper
1-2 tsp salt
Cut broccoil into bite-sized pieces. Steam in a pan or in the microwave. Do not overcook. Melt 4 T butter in a saucepan and saute onion. Add flour to make thick paste. Add in half and half and chicken broth. To alter thickness of soup, use flour to make it thicker and milk to make it thinner. Add broccoli, 1 cup cheese, salt, and pepper. Remove from heat. Garnish each bowl with cheese.
I served these in homemade bread bowls. Delish!
HOMEMADE BREAD (or "sabotage" bread as Bob calls it) This is from a sister in my ward, she makes the best bread! By far this is better than the recipe I have used the past few years, and WAY easier. This is all I make now.
2 cups really warm water
1/2 cup sugar
1 T yeast
1 T salt
2 eggs
6 cups flour, divided (I have used 1/2 white and 1/2 wheat with success!)
4 T vegetable oil
Mix water, sugar, salt, and yeast and let set until bubbly. Add eggs and 3 cups of flour. Add oil, then 3 more cups of flour. Dough will be sticky. Cover and let rise until doubled. Divide dough into loaf pans (about 2) or you can make rolls or pinwheel bread/pull apart bread too. (She melts margarine into her pans, I just use a spray). Let rise to top of pan. Bake at 350 F for 30 minutes. ENJOY!
To make bread bowls, I made slightly larger rolls, cooled them, sliced the top off, and scooped out the innards for extra dipping.
Thanks for the tip Kiersten, the kids enjoy soup this way!
Thursday, February 19, 2009
Black Bean and Corn Salsa
A friend of mine made this and brought it to a lunch bunch activity. I usually shy away from things like this for fear of too much spiciness or too much onion or too much...you get the idea. This smelled pretty good so I decided to give it a try and then I couldn't stop. My friend was nice enough to let me take some home. This is very tasty.
1/2 large sweet onion, chopped
1 green pepper, chopped
1 tbsp minced garlic (a little less than a tbsp from the garlic in a jar)
1 lb roma tomatoes, chopped
15 oz can black beans, drained
15 oz can black eyed peas, drained
15 oz can corn, drained
16 oz bottle Zesty Italian Dressing
1/2 tsp coriander (opt)
chopped green onions to tase (opt)
chopped jalepeno to taste (opt)
Mix and refrigerate 4 hours. Serve with corn chips or lime chips. (I put in about 2 green onions and no coriander or jalepeno.)
Friday, January 30, 2009
Tasty, Easy and Cheap Recipes
Since we've moved into our new apartment, I've been working on my cooking skills. A few months back I got a Campbell's 1-2-3 Dinner recipe book and it is so good! Just with a few ingredients, it's amazing how tasty the food's ended up being. So here are just a few that I know you'll love!
CREAMY PESTO CHICKEN AND BOW TIES (soooooooo good!)
Prep/Cook Time: 20 minutes
Ingredients:
3 Cups uncooked bow tie pasta
2 Tablespoons butter or margarine
1 Pound skinless, boneless chicken breasts, cubed
1 Can (10 3/4 oz) Campbell's Cream of Chicken Soup (or knock off brand)
1/2 Cup Pesto Sauce
1/2 Cup Milk
Directions
1. Cook pasta according to package directions. Drain.
2. Meanwhile, heat butter in skillet. Add chicken and cook until browned, stirring often.
3. Add soup, pesto sauce and milk. Bring to a boil. Cook over low heat 5 minutes or until done. Stir in drained pasta and heat through.
Makes 4 servings (but it was a lot... pretty big serving sizes I guess)
POLYNESIAN PORK CHOPS (sounds hard right? wrong!!)
Prep/Cook Time: 20 minutes
Ingredients:
4 Boneless pork chops, 3/4 inch thick
1 tsp garlic powder
1 tbsp vegetable oil
1 medium onion, chopped
1 Can Campbell's Golden Mushroom Soup
1 Can (8oz) Pineapple chunks
1/4 Cup water
1 tbsp honey
2 Cups cooked instant rice
Optional sliced green onions for garnish
Directions:
1. Season chops with garlic. Heat oil in skillet. Add chops and cook until browned. Add onion.
2. Add soup, pineapple with juice, water, soy and honey. Heat to a boil. Cook over low heat 10 minutes or until done.
3. Serve with rice and garnish with green onions.
Makes 4 servings. (I made this Tuesday and we still have leftovers)
FLASH ROASTED CRISPY RANCH CHICKEN (Definite repeat!!!)
Prep Time: 5 minutes
Cook Time: 20 minutes
Ingredients:
1 Can (10 3/4 oz) Campbell's Cream of Chicken Soup
1/4 Cup milk
1 envelope (1oz) ranch salad dressing mix
4 skinless, boneless chicken breast halves (about 1 pound)
1 1/2 Cups finely crushed tortilla chips
2 tbsp margarine or butter, melted
Directions:
1. In shallow dish mix soup, milk and dressing mix. Reserve 1 Cup for sauce.
2. Dip chicken into soup mixture. Coat with tortilla chips. Place chicken on greased baking sheet. Drizzle with margarine. Bake at 400F for 20 minutes or until chicken is no longer pink.
3. In small saucepan over medium heat, heat reserved soup mixture to a boil. Serve with chicken.
Makes 4 servings (I served it with rice and a mixture of cooked veggies. delicious!)
You all have GOT to try these recipes. They are SO easy and extremely tasty. I almost want to say I guarantee you'll love them! We've also discovered that grilled ham and cheese with pesto sauce is quite tasty (found that out from Zupas restaurant). Enjoy!
CREAMY PESTO CHICKEN AND BOW TIES (soooooooo good!)
Prep/Cook Time: 20 minutes
Ingredients:
3 Cups uncooked bow tie pasta
2 Tablespoons butter or margarine
1 Pound skinless, boneless chicken breasts, cubed
1 Can (10 3/4 oz) Campbell's Cream of Chicken Soup (or knock off brand)
1/2 Cup Pesto Sauce
1/2 Cup Milk
Directions
1. Cook pasta according to package directions. Drain.
2. Meanwhile, heat butter in skillet. Add chicken and cook until browned, stirring often.
3. Add soup, pesto sauce and milk. Bring to a boil. Cook over low heat 5 minutes or until done. Stir in drained pasta and heat through.
Makes 4 servings (but it was a lot... pretty big serving sizes I guess)
POLYNESIAN PORK CHOPS (sounds hard right? wrong!!)
Prep/Cook Time: 20 minutes
Ingredients:
4 Boneless pork chops, 3/4 inch thick
1 tsp garlic powder
1 tbsp vegetable oil
1 medium onion, chopped
1 Can Campbell's Golden Mushroom Soup
1 Can (8oz) Pineapple chunks
1/4 Cup water
1 tbsp honey
2 Cups cooked instant rice
Optional sliced green onions for garnish
Directions:
1. Season chops with garlic. Heat oil in skillet. Add chops and cook until browned. Add onion.
2. Add soup, pineapple with juice, water, soy and honey. Heat to a boil. Cook over low heat 10 minutes or until done.
3. Serve with rice and garnish with green onions.
Makes 4 servings. (I made this Tuesday and we still have leftovers)
FLASH ROASTED CRISPY RANCH CHICKEN (Definite repeat!!!)
Prep Time: 5 minutes
Cook Time: 20 minutes
Ingredients:
1 Can (10 3/4 oz) Campbell's Cream of Chicken Soup
1/4 Cup milk
1 envelope (1oz) ranch salad dressing mix
4 skinless, boneless chicken breast halves (about 1 pound)
1 1/2 Cups finely crushed tortilla chips
2 tbsp margarine or butter, melted
Directions:
1. In shallow dish mix soup, milk and dressing mix. Reserve 1 Cup for sauce.
2. Dip chicken into soup mixture. Coat with tortilla chips. Place chicken on greased baking sheet. Drizzle with margarine. Bake at 400F for 20 minutes or until chicken is no longer pink.
3. In small saucepan over medium heat, heat reserved soup mixture to a boil. Serve with chicken.
Makes 4 servings (I served it with rice and a mixture of cooked veggies. delicious!)
You all have GOT to try these recipes. They are SO easy and extremely tasty. I almost want to say I guarantee you'll love them! We've also discovered that grilled ham and cheese with pesto sauce is quite tasty (found that out from Zupas restaurant). Enjoy!
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