This is super easy and fast -- I make it on the nights I don't feel like cooking. That's because I don't make it from scratch! Yay!
Chicken Alfredo
From Brooke's Kitchen (Sort of. It's like claiming spaghetti)
3 Boneless chicken breasts
1 jar of Ragu Alfredo sauce
1 tomato
1 box of noodles (whatever)
Ground pepper
Cut chickens into about 1" squares or long skinny strips, whatever you feel like that day. Cook chicken. Pour the alfredo sauce in. Dice the tomato and sprinkle over the top for color. Pepper to taste. Serve with the cooked noodles. Looks better on the plate if you have a salad or something colorful next to it.
Notes: I usually grill the chicken on a George Foreman, but this time I put it in a pan and covered it to cook it, and it gave it a boiled effect and was way softer. But it made it taste a little more bland I think. I don't know which is better.
Friday, March 20, 2009
Monday, March 16, 2009
Broccoli Salad
Whenever someone asks me to bring a salad, this is what I bring. I love it.
Broccoli Salad
from the kitchen of Carol R. Cheesman
Broccoli Salad
from the kitchen of Carol R. Cheesman
- 3 Bunches broccoli florets
- 2-3 t Red Onion
- 3c Sunflower Seeds
- 10 slices (1lb) bacon
- 1c Mayo
- 1/2 c sugar
- Raisins to taste
- 1c Cheese (fancy cheddar)
Sunday, March 8, 2009
Autumn Pork Chops
This was the only thing I cooked (other than spaghetti) this week, and I was nervous about it. Prunes are definitely not usually found in my kitchen. I asked Justin to let me know if there is something he wants me to make, and he found this recipe online. It turned out great! I may have to edit this statement, depending on the after affects of the dried fruit.
Prep Time: 15 min
Cook Time: 1 Hr.
Serves 6
Autumn Pork Chops
From Yahoo! Food
Ingredients:
6 Pork loin chops, 1/2 inch thick
1 T Butter
12 Dried apricots
6 Dried pitted prunes
1 1/2 cups apple cider or juice
1 T Sugar
1 t salt
1/4 t curry powder
2 T cornstarch
2 T water
In a large skillet, brown pork chops in butter for 1-2 minutes on each side. Arrange apricots and prunes over pork. Combine the cider, sugar, salt and curry; pour over fruit. Cover and simmer for 1 hour. Remove chops and fruit and keep warm. Combine cornstarch and water until smooth; add to pan juices. bring to a boil; cook and stir for 2 minutes or until thickened. Serve with pork and fruit.
Brooke's Notes: I made it tonight with all the ingredients as listed here, and then I cooked in corningware at 350 for an hour instead on a skillet. I poured the juices in a pan to make the gravy afterwards and then served it in the corningware I cooked it in with the gravy on the pork. Next time I would make more juices because it was good served with rice, but there was not enough gravy for the meat and rice. I may also try slow cooking it next time; I just didn't think about it early enough today. It would also taste good with our favorite Cucina Tuscana green beans as a side which are marinated in orange juice before they are steamed. Yum. Today for sides we just had our frozen mixed veggies, spinach salad with carrots, cheese and dried cranberries, and sliced bread. Also, the curry is not very strong in this recipe, if I want to really taste the curry I would add a bit more, but I think it tastes fine with the amount called for.
Prep Time: 15 min
Cook Time: 1 Hr.
Serves 6
Autumn Pork Chops
From Yahoo! Food
Ingredients:
6 Pork loin chops, 1/2 inch thick
1 T Butter
12 Dried apricots
6 Dried pitted prunes
1 1/2 cups apple cider or juice
1 T Sugar
1 t salt
1/4 t curry powder
2 T cornstarch
2 T water
In a large skillet, brown pork chops in butter for 1-2 minutes on each side. Arrange apricots and prunes over pork. Combine the cider, sugar, salt and curry; pour over fruit. Cover and simmer for 1 hour. Remove chops and fruit and keep warm. Combine cornstarch and water until smooth; add to pan juices. bring to a boil; cook and stir for 2 minutes or until thickened. Serve with pork and fruit.
Brooke's Notes: I made it tonight with all the ingredients as listed here, and then I cooked in corningware at 350 for an hour instead on a skillet. I poured the juices in a pan to make the gravy afterwards and then served it in the corningware I cooked it in with the gravy on the pork. Next time I would make more juices because it was good served with rice, but there was not enough gravy for the meat and rice. I may also try slow cooking it next time; I just didn't think about it early enough today. It would also taste good with our favorite Cucina Tuscana green beans as a side which are marinated in orange juice before they are steamed. Yum. Today for sides we just had our frozen mixed veggies, spinach salad with carrots, cheese and dried cranberries, and sliced bread. Also, the curry is not very strong in this recipe, if I want to really taste the curry I would add a bit more, but I think it tastes fine with the amount called for.
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