What you will need:
2 Chicken breasts
1 brick frozen Winter Squash
1 package Cheese Ravioli (cooked)
1/2 cup Cream, Milk or half and half
chopped walnuts (optional)
Parmesean Cheese
salt pepper Olive Oil
Season chicken with salt and pepper. Heat pan with Olive oil and sear chicken on each side about 5 minutes until throughly cooked.
In a sauce pan cook squash until warm. Add milk. Stir until well blended. Add salt and pepper.
Slice Chicken thin and place over cooked ravioli top with Squash Puree. Add walnuts and serve with Parmesean cheese.
Wednesday, October 1, 2008
Monday, September 8, 2008
Scalloped Potatoes
What you will need:
Prepared Bechamel
5 medium potatoes sliced very thin (I use the slicer on my grater)
2 onions sliced thin
1 cup sharp cheddar
3 tablespoons dijon mustard
salt and pepper
Mix dijon mustard into bechamel. In ovenware layer potatoes then onions then potatoes then onions then potatoes. Top with Cheddar. Pour Bechemel over and top with a little salt and pepper. Bake in oven at 375 until top is bubbly and brown (about 30 to 45 minutes). Serves about 8-12.
If your layers are too tight you may want to toss the potatoes in the bechamel a little to allow the sauce to evenly distribute.
If you want to prepare in advance cook through with out the Cheddar on top until potatoes are soft. Top before reheating with Cheese and allow to brown reaheat until bubbly (About 30 minutes).
Prepared Bechamel
5 medium potatoes sliced very thin (I use the slicer on my grater)
2 onions sliced thin
1 cup sharp cheddar
3 tablespoons dijon mustard
salt and pepper
Mix dijon mustard into bechamel. In ovenware layer potatoes then onions then potatoes then onions then potatoes. Top with Cheddar. Pour Bechemel over and top with a little salt and pepper. Bake in oven at 375 until top is bubbly and brown (about 30 to 45 minutes). Serves about 8-12.
If your layers are too tight you may want to toss the potatoes in the bechamel a little to allow the sauce to evenly distribute.
If you want to prepare in advance cook through with out the Cheddar on top until potatoes are soft. Top before reheating with Cheese and allow to brown reaheat until bubbly (About 30 minutes).
Bechamel Sauce
I wanted to add this recipe because I make alot of things and use this delicious lower fat creamy sauce. It is really easy. This recipe makes enough bechamel for a small lasagna, or a serving of 10-12 for scalloped potatoes, or a full 1 lb box od pastas worth of mac and cheese.
What you need:
3 cups skim milk (divided 2 cups and 1 cup)
3 tablespoons butter
3 tablespoons flour
salt and pepper
To make:melt butter in a pot on medium heat. One melted add flour and mix. stir until it forms a smooth paste that is off white in color. Using a whish add 2 cups of milk 1/4 cup at a time. Whisk well. Continue to stir often until thick and creamy. Continue to add third cup. If it gets too thick while using it add additional milk.
I flavor with Dijon mustard if I am making scalloped potatoes, or Nutmeg for greek dishes, or hot sauce for Mac and cheese...
What you need:
3 cups skim milk (divided 2 cups and 1 cup)
3 tablespoons butter
3 tablespoons flour
salt and pepper
To make:melt butter in a pot on medium heat. One melted add flour and mix. stir until it forms a smooth paste that is off white in color. Using a whish add 2 cups of milk 1/4 cup at a time. Whisk well. Continue to stir often until thick and creamy. Continue to add third cup. If it gets too thick while using it add additional milk.
I flavor with Dijon mustard if I am making scalloped potatoes, or Nutmeg for greek dishes, or hot sauce for Mac and cheese...
Freddie's First Recipe
Freddie is slowly learning the kitchen. This week he helped prepare Vegetable Soup. But today he impressed me with his Skills (well it may be simple and an accident but it made a messy snack less so.
Freddie's Cheerios Boat
What you will need:
1 banana halved both thenthwise and widthwise
1 tablespoon peanut butter
hand full of cheerios
Spread peanut butter on top of banana and dip in Cheerios.
Now I know it is easy but it IS his first recipe and he did not get peanut butter all over the place (while eating it) not bad for a 21 month old!
Freddie's Cheerios Boat
What you will need:
1 banana halved both thenthwise and widthwise
1 tablespoon peanut butter
hand full of cheerios
Spread peanut butter on top of banana and dip in Cheerios.
Now I know it is easy but it IS his first recipe and he did not get peanut butter all over the place (while eating it) not bad for a 21 month old!
Sunday, July 20, 2008
Summer Squash Purses
What you will need:
Puff Pastry cut into 9 Squares
1 Zucchini
1 yellow Squash
2 Carrots
9 slices of American Cheese
1 cup Shredded Cheddar Cheese
Dijon mustard
Butter (1 teaspoon)
Olive Oil (1 Teaspoon)
This recipe will make 9 pieces. They can be made smaller (cut each square of pastry and cheese into 4 squares before filling) if you are looking for a kid Friendly/adult friendly appetizer.
Using a box grater (The one that has larger circles) grate squash and Zucchini on an angle (this will make long pieces). Peel Carrot and gate the same way. Over medium heat warm butter and Olive oil. Add veggies until they are become medium soft (About 5 - 7 minutes).
On top of each square brush with Dijon mustard. Top each slice with Cheese and another light brush of Dijon mustard. Evenly distribute Veggies on top of each square. Sprinkle a little Cheddar on each. Pull the four corners of each square together to make a purse. Spay a pan with Non stick cooking spray and place each purse on top. Bake in a preheated oven at 400 degrees for 10 minutes or until brown. If you want a nice shine, brush each with an egg that has been whisked.
Puff Pastry cut into 9 Squares
1 Zucchini
1 yellow Squash
2 Carrots
9 slices of American Cheese
1 cup Shredded Cheddar Cheese
Dijon mustard
Butter (1 teaspoon)
Olive Oil (1 Teaspoon)
This recipe will make 9 pieces. They can be made smaller (cut each square of pastry and cheese into 4 squares before filling) if you are looking for a kid Friendly/adult friendly appetizer.
Using a box grater (The one that has larger circles) grate squash and Zucchini on an angle (this will make long pieces). Peel Carrot and gate the same way. Over medium heat warm butter and Olive oil. Add veggies until they are become medium soft (About 5 - 7 minutes).
On top of each square brush with Dijon mustard. Top each slice with Cheese and another light brush of Dijon mustard. Evenly distribute Veggies on top of each square. Sprinkle a little Cheddar on each. Pull the four corners of each square together to make a purse. Spay a pan with Non stick cooking spray and place each purse on top. Bake in a preheated oven at 400 degrees for 10 minutes or until brown. If you want a nice shine, brush each with an egg that has been whisked.
Tuesday, July 15, 2008
Just checking in...
Well its been awhile since I have started this blog, and I have really never posted anything but a recipe. I have started tracking my hits with a sitemeter and have found there are a couple forums that are enjoying my blog and a few people that have linked my blog to theirs and I want to say thank you! I am surprised that people actually find this useful and encourage you to contact me if there is something that you are looking for that I have not added. So thank you again! I am really happy that his is a resource for you all! -- Dana
Saturday, June 28, 2008
Stuffed French Toast
What you will need:
8 slices of bread
2 eggs whisked with a fork
1/4 cup Cream cheese softened
2 tablespoons Fruit Puree or 1/4 cup fresh berries of your choice
butter or cooking spray
Take cream cheese and fruit (or puree), and mix well. Evenly distribute cream cheese mixture on four slices of bread. Top each slice with another slice. Dip each "sandwich" into eggs and make sure both sides are saturated with egg.
Place each in heated pan coated with butter or cooking spray. Cook over medium heat until each side is browned.
Serve topped with maple syrup or lightly dusted with powdered sugar. (Allow to cool for the little ones).
8 slices of bread
2 eggs whisked with a fork
1/4 cup Cream cheese softened
2 tablespoons Fruit Puree or 1/4 cup fresh berries of your choice
butter or cooking spray
Take cream cheese and fruit (or puree), and mix well. Evenly distribute cream cheese mixture on four slices of bread. Top each slice with another slice. Dip each "sandwich" into eggs and make sure both sides are saturated with egg.
Place each in heated pan coated with butter or cooking spray. Cook over medium heat until each side is browned.
Serve topped with maple syrup or lightly dusted with powdered sugar. (Allow to cool for the little ones).
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