Lemon Spring Tart
(Source: Very Best Baking)
Nonstick cooking spray
1 1/2 cups graham cracker crumbs
1/4 cup (1/2 stick) butter, melted
3 tablespoons granulated sugar
1 can (14 oz.) Sweetened Condensed Milk
1 pkg. (8 oz.) cream cheese, at room temperature
1/3 cup fresh squeezed lemon juice
1 tablespoon grated lemon peel
1 to 1 1/2 cups sliced fresh fruit and/or berries
1. Preheat oven to 350° F. Spray 9- or 10-inch tart pan with removable bottom with nonstick cooking spray.
2. Combine graham cracker crumbs, butter and sugar in medium bowl; press onto bottom of prepared pan. Bake for 5 minutes.
3. Beat sweetened condensed milk and cream cheese in large mixer bowl until smooth. Stir in lemon juice and lemon peel. Pour over crust; gently smooth top.BAKE for 28 to 30 minutes or until filling is set. Cool to room temperature; refrigerate for at least 2 hours.
4. Arrange fruit as desired over tart. Remove rim of pan; slice into wedges.
Happy Baking Ladies!!
Thursday, June 21, 2007
Cooking Recipe of the Week
Parmesan Chicken and Rice
(Source: Cooking Light)
1 tablespoon olive oil
1/2 cup chopped onion
1 teaspoon bottled minced garlic
1/2 teaspoon dried thyme
1 (8-ounce) package presliced mushrooms
3/4 pound skinless, boneless chicken breast, cut into bite-sized pieces
1/2 cup dry white wine
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
1 cup uncooked instant rice
1 cup fat-free, less-sodium chicken broth
1/2 cup (2 ounces) grated fresh Parmesan
1/4 cup chopped fresh parsley
1. Heat oil in a large nonstick skillet over medium-high heat.
2. Add the onion, garlic, thyme, and mushrooms; sauté 5 minutes or until onion is tender. Add chicken; sauté 4 minutes or until the chicken is lightly browned. Add wine, salt, and pepper; cook 3 minutes or until liquid almost evaporates.
3. Stir in rice and broth. Bring to a boil; cover, reduce heat, and simmer 5 minutes or until liquid is absorbed.
4. Stir in cheese and parsley.
Happy Cooking Ladies!!
(Source: Cooking Light)
1 tablespoon olive oil
1/2 cup chopped onion
1 teaspoon bottled minced garlic
1/2 teaspoon dried thyme
1 (8-ounce) package presliced mushrooms
3/4 pound skinless, boneless chicken breast, cut into bite-sized pieces
1/2 cup dry white wine
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
1 cup uncooked instant rice
1 cup fat-free, less-sodium chicken broth
1/2 cup (2 ounces) grated fresh Parmesan
1/4 cup chopped fresh parsley
1. Heat oil in a large nonstick skillet over medium-high heat.
2. Add the onion, garlic, thyme, and mushrooms; sauté 5 minutes or until onion is tender. Add chicken; sauté 4 minutes or until the chicken is lightly browned. Add wine, salt, and pepper; cook 3 minutes or until liquid almost evaporates.
3. Stir in rice and broth. Bring to a boil; cover, reduce heat, and simmer 5 minutes or until liquid is absorbed.
4. Stir in cheese and parsley.
Happy Cooking Ladies!!
Chicken Stuffed Shells
Chicken Stuffed Shells
15 uncooked jumbo pasta shells
2 teaspoons oil
2-4 cloves garlic, finely chopped
8 ounces cooked chicken
1(15 ounce) container fat free ricotta cheese
1/3 cup dry breadcrumbs
1 (28 ounce) can low fat marinara sauce
Salt and pepper to taste
1 tsp parsley
Parmesan cheese for topping
1. Heat oven to 400 degrees.
2. Spray large baking dish with nonstick cooking spray.
3. Cook pasta shells according to directions and drain.
4. Boil chicken and shred.
5. Heat oil in a large nonstick skillet over medium heat.
6. Combine chicken and garlic, cook for 3-5 minutes
7. Remove from heat and stir in ricotta, breadcrumbs, parsley and salt and pepper to taste.
8. Spread 1/2 cup sauce in the bottom of the baking dish.
9. Fill cooked shells with chicken mixture and place filled sides up in baking dish.
10. Pour remaining sauce over shells.
11. Bake covered with foil for 15-20 minutes, remove foil and continue baking until filling is lightly browned.
12. Sprinkle with Parmesan cheese and serve.
15 uncooked jumbo pasta shells
2 teaspoons oil
2-4 cloves garlic, finely chopped
8 ounces cooked chicken
1(15 ounce) container fat free ricotta cheese
1/3 cup dry breadcrumbs
1 (28 ounce) can low fat marinara sauce
Salt and pepper to taste
1 tsp parsley
Parmesan cheese for topping
1. Heat oven to 400 degrees.
2. Spray large baking dish with nonstick cooking spray.
3. Cook pasta shells according to directions and drain.
4. Boil chicken and shred.
5. Heat oil in a large nonstick skillet over medium heat.
6. Combine chicken and garlic, cook for 3-5 minutes
7. Remove from heat and stir in ricotta, breadcrumbs, parsley and salt and pepper to taste.
8. Spread 1/2 cup sauce in the bottom of the baking dish.
9. Fill cooked shells with chicken mixture and place filled sides up in baking dish.
10. Pour remaining sauce over shells.
11. Bake covered with foil for 15-20 minutes, remove foil and continue baking until filling is lightly browned.
12. Sprinkle with Parmesan cheese and serve.
CCC aka Cream Cheese Chicken
Cream Cheese Chicken
(Source: MaryEllen)
3 chicken breasts, trimmed and kept whole or cut into strips or chunks
1 can chicken broth, separated
4-8 cloves garlic
red pepper flakes
4 oz cream cheese
1.5 tbs flour
2 tsp white wine
Optional: chopped red and green peppers or 1 chopped jalapeno
1. Put chicken in large pan with a little bit of olive oil
2. Add red pepper flakes and pressed garlic
3. After 1-2 min, add ¾ can chicken broth and white wine; add the chopped peppers at this time if you are using them
4. Bring to a boil then simmer 20-25 min until chicken is cooked- Remove chicken and place in a covered dish; keep warm
5. Mix flour with remaining broth and add to pan; mix
6. Add cream cheese, mix until thick and bubbly
(Source: MaryEllen)
3 chicken breasts, trimmed and kept whole or cut into strips or chunks
1 can chicken broth, separated
4-8 cloves garlic
red pepper flakes
4 oz cream cheese
1.5 tbs flour
2 tsp white wine
Optional: chopped red and green peppers or 1 chopped jalapeno
1. Put chicken in large pan with a little bit of olive oil
2. Add red pepper flakes and pressed garlic
3. After 1-2 min, add ¾ can chicken broth and white wine; add the chopped peppers at this time if you are using them
4. Bring to a boil then simmer 20-25 min until chicken is cooked- Remove chicken and place in a covered dish; keep warm
5. Mix flour with remaining broth and add to pan; mix
6. Add cream cheese, mix until thick and bubbly
Lemon Spaghetti
Lemon Spaghetti
(Source: Food Network)
1 pound spaghetti
2/3 cup olive oil
2/3 cup grated Parmesan
1/2 cup fresh lemon juice (about 3 lemons)
Salt and freshly ground black pepper
1 tablespoon lemon zest
1/3 cup chopped fresh basil leaves
1. Cook the pasta in a large pot of boiling salted water until tender but still firm to the bite, stirring occasionally, about 8 minutes. Meanwhile, whisk the oil, Parmesan, and lemon juice in a large bowl to blend.
2. Drain the pasta, reserving 1 cup of the cooking liquid. Toss the pasta with the lemon sauce, and the reserved cooking liquid, adding 1/4 cup at a time as needed to moisten. Season with salt and pepper. Garnish with lemon zest and chopped basil.
**Most ladies, thought 3 lemons was too many, maybe start with 1 or 2.
(Source: Food Network)
1 pound spaghetti
2/3 cup olive oil
2/3 cup grated Parmesan
1/2 cup fresh lemon juice (about 3 lemons)
Salt and freshly ground black pepper
1 tablespoon lemon zest
1/3 cup chopped fresh basil leaves
1. Cook the pasta in a large pot of boiling salted water until tender but still firm to the bite, stirring occasionally, about 8 minutes. Meanwhile, whisk the oil, Parmesan, and lemon juice in a large bowl to blend.
2. Drain the pasta, reserving 1 cup of the cooking liquid. Toss the pasta with the lemon sauce, and the reserved cooking liquid, adding 1/4 cup at a time as needed to moisten. Season with salt and pepper. Garnish with lemon zest and chopped basil.
**Most ladies, thought 3 lemons was too many, maybe start with 1 or 2.
Wednesday, June 20, 2007
Wednesday, June 13, 2007
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