Citrus Chicken and Rice

Citrus Chicken and Rice

Prep Time: 5 min.
Cook Time: 35 min.

4 skinless, boneless chicken breast halves
1 3/4 cups Swanson® Chicken Stock
3/4 cup orange juice
1 medium onion, chopped (about 1/2 cup)
1 cup uncooked regular long-grain white rice
3 tbsp. chopped fresh parsley

Cook the chicken in a 10-inch nonstick skillet over medium-high heat for 10 minutes or until it's well browned on both sides. Remove the chicken from the skillet.

Stir the stock, orange juice, onion and rice in the skillet and heat to a boil. Reduce the heat to low.  Cover and cook for 10 minutes.
Return the chicken to the skillet. Cover and cook for 10 minutes or until the chicken is cooked though and the rice is tender.  Stir in the parsley.

Tip:  For a special touch, cook orange slices in a nonstick skillet  over medium-high heat until they're lightly browned. Serve over the chicken.

Serves 4.

Skillet Lasagna

SKILLET LASAGNA

 

CL's Note: I have issues with ricotta so I substitute low-fat cottage cheese, run round in the blender a time or two.

 

"Any brand of curly edged lasagna noodles will work here, but do not

use no-boil lasagna noodles. If the pasta is especially dry and

brittle, you may need to add extra water to the skillet while the

pasta cooks. To make things go even quicker, you can replace the

mozzarella and Parmesan with 3/4 cup shredded Italian cheese blend."

 

1/2 pound lean ground beef

1/2 pound ground pork

2 garlic cloves, minced

1/4 teaspoon red pepper flakes

Salt and ground black pepper

6 ounces curly edged lasagna noodles (8 noodles), broken into 2-inch pieces

1 (26-ounce) jar tomato sauce, such as marinara (about 3 cups)

2 cups water

1/2 cup mozzarella cheese, shredded

1/4 cup grated Parmesan cheese

3/4 cup whole-milk ricotta cheese

1/4 cup minced fresh basil

 

Cook meat in 12-inch nonstick skillet over high heat, breaking it

into pieces with wooden spoon, until fat renders, 3-5 minutes. Mince

garlic and measure out pasta while meat cooks. Drain meat and return it to skillet.

 

Stir in garlic, pepper flakes and 1/2 teaspoon salt and cook over

medium-high heat until fragrant, about 30 seconds.

 

Sprinkle broken noodles into skillet, then pour in tomato sauce and

water. Cover and cook, stirring often and adjusting heat as needed to maintain vigorous simmer, until noodles are tender, about 20 minutes.

 

Off heat, stir in half of mozzarella and half of Parmesan. Season

with salt and pepper. Dot heaping tablespoons of ricotta over

noodles, then sprinkle with remaining mozzarella and Parmesan. Cover and let stand off heat until cheeses melt, 3-5 minutes.

 

Sprinkle with basil before serving.

 

Serves 4

Source: The Best 30-Minute Recipe by the editors of Cook's Illustrated

Green Goddess Dressing

Green Goddess Dressing

 

1/2 cup coarsely chopped flat-leaf parsley

6 anchovy fillets, finely chopped

2 garlic cloves, finely chopped

2 TB minced tarragon

1/2 cup sour cream

1/2 cup mayonnaise

2 TB fresh lemon juice

Salt and ground black pepper

 

In a food processor, combine the parsley, anchovies, garlic and

tarragon and process to a fine paste. Blend in the sour cream,

mayonnaise and lemon juice.

 

Scrape the dressing into a serving bowl and season with salt and

pepper. Refrigerate until serving time. Dressing can be refrigerated

for up to 3 days.

 

Makes: 1-1/4 cups.

 

Recipe from Todd English.

Greatest Spaghetti Sauce

Greatest Spaghetti Sauce

 

2 lbs. Ground Beef

1 lb. Jimmy Dean ground Italian sausage

1 1/2 Cups Chopped Italian sausage link

6 cloves Garlic

1/2 cup Chopped white onion

1 cup Chopped white mushrooms

1 can Stewed or diced tomatoes

2 cans Tomatoes Sauce

1 can tomatoes paste

2 tbsp. Garlic Powder

2 tbsp. Garlic pepper

2 tbsp. Spaghetti Sauce seasoning (or one packet)

2 tbsp. minced onion

2 tbsp. onion powder

2 tbsp. minced garlic

Water

Spaghetti noodles

 

Brown and drain Ground beef, garlic, onions. Set aside. Brown and

drain ground sausage. Set aside. Add to crock pot ground beef mix and sausage. Add the rest of the ingredients. Stir. Cook on low heat for 6 hours. Stir every 2 hours. Add water as for desired consistency.

Boil noodles and serve. Delicious!!

Baked Chicken and Cheese

Have made something similar several times and enjoyed it. 

 

Baked Chicken and Cheese

8 boneless chicken breast halves

8 slices Swiss cheese

1 can condensed cream of chicken soup

1/2 cup milk

1/4 cup sour cream

1 1/2 cups herb stuffing crumbs

1/4 cup melted butter

Few mushrooms

Green pepper

Parsley

 

Place chicken breasts in buttered 9x13-inch baking dish. Top each

with a slice of cheese.

 

Mix together the soup, milk, and sour cream. Pour over chicken and

cheese. Top with herb stuffing. Drizzle melted butter over.

 

Cover with foil and bake at 350 for 30 minutes.

 

Remove foil and bake another 30 to 40 minutes.

 

Servings: 6 to 8

Mixology Monday - Strawberry Basil Mojito - Drink of the Week

Oh my gawd, does this sound GOOD.  Go click on the link and check it out.  I'm thinking strawberries, raspberries, blackberries...

Mixology Monday XXXVIII is being hosted over at the Wild Drink Blog and the theme is “Superior Twists.” The idea is add a twist to a classic cocktail that sends it over the top of cocktail goodness.Mixology Monday - Strawberry Basil Mojito - Drink of the Week, Apr 2009

You should read the whole article.

Skyy Infusions Pineapple - Drink of the Week

I found this yummy drink today:

1 1/2 parts Skyy Vodka Infusions Pineapple 1 1/2 parts fresh squeezed orange juice 1 part guava pureeSkyy Infusions Pineapple - Drink of the Week, Apr 2009

You should read the whole article (and patronize the site, they'd love you for it).