this was amazing. i particularly like this one because it’s everything thrown into the crockpot, no making anything separately.
parmesan garlic chicken
4 boneless, skinless chicken breasts
1 tsp. olive oil
4 T white wine (cooking, or a dry wine preferred)
1/4 tsp. salt
4 garlic cloves, minced
1 tsp. basil
1/2 tsp. parsley
1/4 C parmesan cheese
1 C brown rice, uncooked
1 1/4 C chicken broth
lightly spray the bottom and sides of your slow cooker with cooking spray. place the rice along the bottom and pour the chicken broth carefully over the rice. top the rice with chicken breasts.in a small bowl, mix together the olive oil, white wine, salt, minced garlic cloves, basil and parsley. pour the marinade over the chicken & rice. cover and cook on low for 6-8 hours. top with parmesan cheese for serving.
we’re not big drinkers, so i googled what wine would be best with chicken. we used chardonnay. and since we don’t drink, we practically had the whole bottle of wine leftover. so i made sangria too! juice-heavy, of course.
parmesan garlic chicken.
My Momma’s Enchiladas
since the macaroni was so popular and it wasn’t even a real recipe.4 tortillas
1 can beanless chili (I use Hormel. You can also make your own. Beanless.)
buncha shredded cheddar cheese
some chicken chunks
some cubed cheese
a baking dish (cake pan or something) that the rolled-up tortillas will fit inPreheat oven to 450-475.
Stick some cooked and shredded chicken and the cubed cheese into each tortilla and roll them up like cold little burritos (toothpicks help keep the tortillas closed).
Place the rolled-up tortillas in your pan and bury them in your chili. Just drown them. You can heat the chili up beforehand in a pan, but you don’t have to. It does make drowning tortillas easier, though.
And if you really like cheese, you can take that shredded cheese and add a nice layer over the chili.
Because cheese is tasty.Now stick your dish in the oven and keep it in there until the cubes of cheese inside are melted. Actually melted, molten, permeating the chicken and becoming liquid joy. About 10-15-20 minutes, ish.
Then you can take it out but let it sit for ten minutes because molten cheese is a lot more painful than tasty.After cooling and setting a bit, the enchiladas are ready to go. Scoop ‘em out or eat out of the pan. Knife and fork might help, though. Customize as you please!
Cauliflower & Sausage Casserole
1 medium head cauliflower, about 2 pounds
1 teaspoon fine table salt
1 tablespoon olive oil
1/2 pound uncooked herbed chicken sausage OR spicy Italian sausage, removed from casings
1 medium onion, about 1/2 pound, diced
4 cloves of garlic, minced
2 stems fresh thyme, leaves only
One 28-ounce can whole peeled tomatoes, drained and liquid reserved
2/3 cup bread crumbs
1/4 cup grated Parmesan cheese
Kosher salt and freshly ground pepper to tasteHeat the oven to 350°F and lightly grease a 9x13-inch baking dish with olive oil.
Cut the cauliflower head in quarters. Slice away the leaves and stem, and with an angled cut cut away the core from each quarter of the cauliflower head. Chop cauliflower roughly into bite-sized florets, each about 1-inch across.
Bring 3 quarts of water to a boil over high heat. Stir in the salt. Add the cauliflower florets and boil for 2 minutes. Drain into a colander set in the sink. Run cold water over the florets to stop the cooking process and shake the colander to drain any excess water. Return the cauliflower to the cooking pot and set aside.
Place a 10-inch sauté pan over medium-high heat. Add the olive oil and then, when the pan is quite hot, add the sausage. Use a spoon to break up the meat. Cook for 8 to 12 minutes, or until the sausage is cooked through and beginning to get crispy. If using chicken sausage there should not be a great deal of fat in the pan, but if using Italian sausage, drain all but 1 to 2 tablespoons of fat.
Turn the heat to medium-low and add the onion, garlic, and thyme to the pan with the sausage. Sauté for 5 to 6 minutes, stirring frequently. Scrape up any brown bits as you sauté. Crush the tomatoes, and add them to the sausage. Stir thoroughly, then add the reserved tomato sauce and cook for about 5 more minutes. Turn off the heat and taste the sauce. Add salt and pepper to taste.
Toss the sauce with the cauliflower in the cooking pot. Spread the cauliflower and sausage mix in the prepared baking dish and distribute evenly. Mix the bread crumbs and Parmesan and sprinkle them evenly over the cauliflower. Drizzle lightly with olive oil.
Place in the middle of the oven and bake for 25 minutes or until breadcrumbs have browned and the sauce is bubbling. Let stand for 5 minutes before serving.
***I made this for dinner today, it was beyond amazing. Very low-fat/low-cal, very flavorful; I was pleasantly surprised.***
Ranch Chicken
Ingredients:
- 6-8 Chicken breasts
- 1 cup Corn Flakes
- 1 cup Shredded Parmesan
- 1 cube butter (melted)
- 1 packet of Ranch Dressing Mix
Directions:
Preheat oven to 350. Mix together Corn Flakes, Parmesan and Ranch packet. Cut the chicken in half, dip the chicken in the melted butter then in the corn flake mixture and place into baking dish. Pour the remaining butter on top and bake for 45-50 minutes uncovered.
Kickin’ Dirty Mash Potato
Yo fellers! I’m going to share you my original recipe, my version of Dirty mash potato! Dirty mash potato is a mash potato with unpeeled skin. It tastes better with the skin left unpeeled, and it is fiber enriched, which helps our digestive system function properly.
Easy to do, delicious and satisfying! Try it yourself by following these easy steps!
You’ll need:
- 4 large Potatoes, unpeeled
- 1/3 cup mixture of 2 tsp. milk and 3 tsp. creamer
- 4 teaspoons of mayonnaise
- 2 pinches of curry powder
- salt and pepper to taste
- 1/4 cup grated cheese
Procedure:
Boil potatoes for 25-30 minutes. Try to stick a fork to check if it’s soft enough. Drain and place unpeeled potatoes in a bowl. Mash thoroughly and add in the remaining ingredients. Fold well till everything blends in. Taste and add whatever suits you. Serve with Pickled Papaya and anything Fried or Grilled. serves 5
Mixture of milk and creamer is better than evaporated or plain milk. Curry powder adds in a kickin’ flavor into the mash potato.
Cheddar Babies
Since these were so nummers, I figured I’d share them with you guys. Also, they are super easy to make so even they laziest of potatoes can whip these up.
Heres What Ya Need!
2 cups buttermilk pancake mix
2/3 cup milk. I used 1%, but I’m sure any other kind would work too ^^
1/2 cup of cheddar cheese, shredded (I used a little more cuz, you know, why not)
A pinch or 2 of garlic salt or powder
1/4 cup butter
Heres What Ya Do!
Set your oven to 400 (F). In a medium size bowl combine the mix, milk, garlic stuff, and cheese. Give it a good stir. Like really, stir it up. Cuz one biscuit ending up with all the cheese will just be a huge bummer. Once you do that, you can make little biscuit shaped dough balls by spooning them onto a cookie sheet thats either greased or is covered in tinfoil with a little pam on it. (< I did this.)
Put those little baby biscuits in the oven and wait for 10 minutes. While your waiting take your 1/4 cup butter and melt it. If you are a dragon, use your fire breath, but be careful not to burn it. If you’re a human, nuke it for 10 seconds. Add a lil bit of garlic magic and give it a quick stir. When the biscuits have been in there for 10 minutes, take them out. TAKE THEM OUT! You wanna burn your babies you sick bastard? No. Didn’t think so. Spatula them onto a plate. Take either a bbq brush or fold up some paper towel and dip it in the butter. Gently brush it over the fresh biscuits. And bam, you are the most popular person on the planet until all of the biscuits have been devoured.
I used to think that I hated cauliflower until last winter when I had a great cauliflower soup. The garnishes to that soup were mustard-coated croutons and a sprinkle of cheddar cheese. Amping up those two elements led to a hot dish of delicious: cauliflower gratin — essentially mac and cheese but with cauliflower instead of macaroni noodles, which it turns out is still pretty great.
Ingredients
1 head cauliflower
4 TBSP unsalted butter
2 TBSP all-purpose flour
1 cup milk
1/2 tsp paprika
pinch nutmeg
1 clove garlic, minced
2 tsp dijon mustard
1/2 cup cheddar cheese, shredded
1/4 cup parmesan cheese, freshly grated
2 TBSP breadcrumbs
salt
pepper
Instructions
Preheat oven to 375 degrees F.
Cook head of cauliflower in a pot of salted boiling water for 5-6 minutes. Drain and cut into florets.
Meanwhile, melt 2 Tablespoons of the butter; add flour and stir to combine. Whisk in milk and bring to a boil, whisking continuously until it begins to thicken. Remove from heat and add spices, mustard, cheddar cheese, half of the parmesan cheese; salt and pepper to taste.
Coat bottom of a baking dish with roughly 1/3 of the sauce. Arrange florets in a single layer in baking dish. Cover evenly with remaining sauce.
Combine breadcrumbs with remaining parmesan cheese and sprinkle over the top of the dish. Sprinkle salt and pepper over the top.
Bake for 25-30 minutes until it is bubbly and the top begins to brown.
Antipasti-stuffed Loaf
Sub the cheese for Daiya wedges to make this extra yummy.
The Gatsby Grilled Cheese
- 3 slices of your favorite healthy bread (oatnut, whole wheat, etc.)
- 3 tbsp butter
- 8-10 fresh raspberries
- 10-12 fresh blueberries
- 6 oz aged cheddar
- 1/3 cup arugula/spinach mix (i prefer just spinach)
- 1 bottle Biltmore Century Red Wine
- 1 sexy white outfit
- 1 adirondack chair
Prepare bread like you would prepare your favorite grilled cheese, ie butter all pieces. Lay one piece of buttered bread in skillet, butter side up, place blueberries mostly in the center. Lay a slice of cheddar on top of the blueberries. Place second piece of bread on top of cheese. Gently press. Place raspberries on top of second piece of bread. Lay another slice of cheese on top of raspberries. Place last piece of bread on top. Gently press.
Grill until bread is golden brown and cheese is melted.
Gently remove top layer of bread and place fresh spinach directly onto cheese. Replace bread. Slice and eat immediately.
Scalloped Potatoes with Sun-Dried Tomato Pesto
- 3 pounds Yukon Gold potatoes
- 1 cup Sun-Dried Tomato Pesto
- Salt and freshly ground black pepper
- 2 cups (8 ounces) shredded sharp cheddar cheese
- 2 tablespoons chopped fresh basil or 1 tablespoon chopped fresh marjoram
- 1 cup chicken broth or canned low-sodium broth, heated to boiling
- 2 tablespoons chopped fresh parsley
- 2 cups sun-dried tomatoes packed in oil, drained
- 1 cup freshly grated Parmesan cheese
- 1/4 cup extra-virgin olive oil
- 1/4 cup packed fresh basil leaves
- 1/4 cup packed fresh parsley leaves
- 2 cloves garlic, crushed under a knife and peeled
- Freshly ground pepper, to taste
Steps:
- Position a rack in the center of the oven and preheat to 400°F. Lightly oil an 11 1/2 x 8-inch (2-quart) baking dish. Bring a large pot of lightly salted water to a boil over high heat.
- Process all the ingredients in a food processor fitted with the metal blade until the mixture forms a coarse paste. (The pesto can be stored in an airtight container and refrigerated for up to 1 month).
- Peel the potatoes and cut into 1/8-inch-thick rounds (a mandoline or food processor does the quickest work). Add to the boiling water and cook until barely tender, about 8 minutes. Drain and toss with the pesto to coat evenly. Season to taste with salt and pepper.
- Layer half of the potatoes in the dish, sprinkle with one third of the cheese, and sprinkle with basil. Continue until you have 3 layers, finishing with cheese. Pour in the hot broth. Cover tightly with aluminum foil
- Bake for 30 minutes. Uncover and continue to bake until the cheese is bubbling and starting to brown, about 15 minutes. Serve hot, sprinkled with parsley.
I love potatoes. I love cheese. I love pesto. I love tomatoes. I love this casserole. It looks like we’ve found a winner! Next time I need to make a dinner for a group of people, this will be there. Next time I need to feed myself, this will be there. These actually sound dangerous, because I’ll justify it as healthy because of the tomatoes, and then I’ll just eat all of it. Also, I love things like this right out of the fridge, so even microwaving this (a common obstacle in me eating, because it’s just so tedious) won’t get in the way. ALSO, it’s only four steps, so. I’m excited for this. Bring it on.
