Tuesday, June 14, 2016

Quick’n Easy Chicken Tetrazzini


Betty Crocker Photo

Ingredients:
1/4 cup butter or margarine
1/4 cup all-purpose flour
1/2 teaspoon salt
1/4 teaspoon pepper
1 cup chicken broth*
1 cup whipping cream
2 tablespoons sherry
1 package (7 ounces) spaghetti, cooked and drained
2 cups cubed chicken or turkey
1 can (3 ounces) sliced mushrooms, drained
1/2 cup grated Parmesan cheese

Directions:
Heat oven to 350˚. Melt butter in large saucepan over low heat. Blend in flour and seasonings. Cook over low heat, stirring until mixture is smooth and bubbly. Remove from heat. Stir in broth and cream. Heat to boiling, stirring constantly. Boil and stir 1 minute. Stir in wine, spaghetti, chicken and mushrooms.
Pour into ungreased 2-quart casserole. Sprinkle with cheese. Bake uncovered 30 minutes or until bubbly. To brown, place briefly under broiler.

Makes 6 servings.

*Chicken broth can be made by dissolving 1 chicken bouillon cube in 1 cup boiling water, use canned chicken broth.

Tuesday, June 7, 2016

Orange-Glazed Pork with Sweet Potatoes


This evening Joan tried a new recipe with a pork tenderloin.
The sweetness and spices made for a tasty meal.

Served with Swiss chard.

Prep: 20 min.
Bake: 55 min. + standing
Makes: 6 servings

Ingredients:
1 pound of sweet potatoes (about 2 medium)
2 medium apples
1 medium orange
1 teaspoon of salt
1/2 teaspoon of pepper
2 tablespoons brown sugar
2 tablespoons cornstarch
1 tablespoon ground cinnamon
1 tablespoon ground ginger
2 pork tenderloins (about 1 pound each)

Directions:
Pre-heat oven to 350˚. Peel sweet potatoes; core apples. Cut potatoes, apples and orange crosswise into 1/4-in.-thick slices. Arrange on a foil-lined 15x10x1-in. baking pan coated with cooking spray; sprinkle with salt and pepper. Roast 10 minutes.
Meanwhile, in a microwave-safe bowl, mix orange juice, brown sugar, cornstarch, cinnamon and ginger. Microwave, covered, on high for 1-2 minutes or until thickened, stirring every 30 seconds. Stir until smooth.
Place pork over sweet potatoes mixture; drizzle with orange juice mixture. Roast 45-55 minutes longer or until a thermometer inserted into pork reads 145˚ and sweet potatoes and apples are tender. Remove from oven; tent with foil. Let pork stand for 10 minutes before slicing.

Monday, March 21, 2016

Skillet Pork Chops with Apples and Onion

 
A simple recipe that can be prepared fast.

Start to finish: 20 min.

Makes: 4 servings

Ingredients:

4    boneless pork loin chops (6 oz. each)
3    medium apples, cut into wedges
1     large onion, cut into wedges
1/4     cup water
1/3    cup balsamic vinaigrette
1/2    tsp. salt
1/4     tsp. papper

Directions:

  1. Place a large nonstick skillet over medium heat; cook pork chops onboth sides, about 4 minutes or until golden brown. Remove from the pan.
  2. In the same skillet, combine apple wedges, onion and water. Place pork chops over the apple-onion mixture; drizzle chops with balsamic vinaigrette. Sprinkle with salt and pepper. Reduce heat; simmer, covered, for 3-5 minutes or until  a thermometer inserted in the thickest portion of the chops registers 145˚.

Thursday, March 17, 2016

Berry Good Kielbasa

 
 
3 16-oz. pkgs. Kielbasa, sliced into bite-size pieces

32-oz. jar strawberry preserves
 

Place Kielbasa in a slow cooker and pour preserves on top, no stirring is needed. Cover and cook on low setting for 4 to 5 hours. 

Makes 12 to 18 servings.
 

Suggestion : Use my mini crock pot and make 1/3 of the recipe. It is a good amount for two people.
Cut the sausage into bite-sized pieces and added about one cup of the strawberry preserves.
Cooked on low for four to five hours.