Easy Chicken and Biscuits

 

Ingredients

1 can condensed cream of broccoli soup

1 can condensed cream of potato soup

2/3 C milk

1/2 Tsp poultry seasoning

1/8 Tsp black pepper

2 C frozen mixed veggies

2 C cubed chicken or turkey, cooked

1 package refrigerated biscuits

Preheat the oven to 400 degrees.  Stir all of the ingredients except for the biscuits in an 11 x 7 inch baking dish.  Bake for 20 minutes until it is hot and bubbling.  Stir the dish and then top with the biscuits.  Bake for 15 more minutes until the biscuits are golden brown.

Our Review

This is probably very unhealthy and processed, but I hate to admit it was pretty darn good.  Next time I want to make all of the processed ingredients myself.

Romaine Salad with Pecan and Blue Cheese Dressing

Ingredients

5 Tbsp olive oil

1 Tbsp red wine vinegar

1/2 Tsp salt

1/4 Tsp ground black pepper

1/4 pound blue cheese crumbles

1/2 C chopped pecans

1 head romaine lettuce, torn into pieces

Combine oil, vinegar, salt and pepper in a bowl.  Add half of the blue cheese and mash it into the dressing.  Add 1/4 cup of pecans and mix.  Add the romaine, toss to coat.  Top with the remaining blue cheese and pecans.

Our Review

This was very blue cheese-y, a little too much.  Otherwise it was good.

Source

Honey Mustard Vinaigrette

Ingredients

2 Tbsp honey mustard

1 clove garlic, minced

1/4 Tsp red pepper flakes

1/4 C balsamic vinegar

3/4 C olive oil

salt and pepper to taste

Mix all ingredients well.

Apple Cranberry Raisin Salad Dressing

Ingredients

2/3 cup olive oil1/3 cup white balsamic vinegar
1 garlic clove, crushed
1 1/2 teaspoons Dijon mustard
1/2 teaspoon salt
1/2 teaspoon fresh pepper

Mix all ingredients well.  To be served over the Apple Cranberry Raisin Salad, linked below.

Our Review

I thought this had no flavor, but other people liked it.

Source

Zesty Homemade Italian Salad Dressing

Ingredients

3/4 C extra virgin olive oil

1/3 C red wine vinegar

1 1/2 Tbsp maple syrup

1 Tsp salt

1/2 Tsp black pepper

2 1/2 Tsp worcestershire sauce

4 garlic cloves, minced

Mix well.

Source

Best Balsamic Dressing

Ingredients

2 Tbsp balsamic vinegar

1 Tbsp red wine vinegar

1 Tbsp dijon mustard

1 Tsp light brown sugar

1 garlic clove, minced

1/2 Tsp salt

1/4 Tsp black pepper

1/4 C extra-virgin olive oil

Mix well.

Our Review

This was pretty darn good.

Parmesan Red Potatoes

Ingredients

• 3-4 cup Red potatoes
• 1 tablespoon olive oil
• 2 clove garlic
• 1 tablespoon oregano
• ½ cup Parmesan
• 2 tablespoon Fresh chives
• In a large skillet, heat oil over medium heat. Add in garlic and potatoes and saute until potatoes begin to soften, Sprinkle in cheese and oregano and continue to cook until potatoes begin to brown on both sides. Remove from heat and serve warm.

Our Review

This was pretty bad.  The directions are not complete, the potatoes need to be cooked much longer than the recipe says – BEFORE adding the seasoning.  They were still raw and hard and we tried to put them back in the pan with more oil but the seasoning would just burn… maybe we’ll try again someday – with a lot more time spent letting the potatoes cook.

Rosemary Pork Chops

Ingredients

3 garlic cloves

2 Tsp coarsely chopped rosemary

3 Tbsp olive oil

4 bone-in pork chops (1/2 inch thick)

Preheat broiler.  Mince and mash garlic to a paste with a pinch of salt, then stir together with rosemary, oil, 3/4 teaspoon salt, and 1/2 teaspoon pepper.  Rub mixture all over chops.  Broil chops about 4 inches from heat, turning once, until cooked through (about 8 minutes.)  Let stand 5 minutes.

Read More http://www.epicurious.com/recipes/food/printerfriendly/Rosemary-Pork-Chops-240946#ixzz2HEvGpOYw

Our Review

We weren't impressed.

Source

Salt and Pepper Chicken

Ingredients

Chicken (breasts or legs)

red wine vinegar or apple cider vinegar

salt and pepper

Sprinkle salt and pepper on chicken.

Option 1 using boneless chicken breasts: Pour red wine vinegar into a frying pan over medium heat.  Add the chicken and cool until done.

Option 2 using chicken legs: Place the chicken legs in a baking dish and pour apple cider vinegar all over them.  Bake for 1 hour at 375 degrees.  

Our Review

I made these up at the spur of the moment.  The second option in the oven tasted better than the chicken from the pan. I'm not sure if it was the different vinegar, different cooking style, or the different chicken pieces.

New Year's Eve Chicken

Ingredients

2 pounds chicken wings

salt and pepper to taste

1 1/2 C Italian salad dressing

1/2 C apricot jam

1/4 C apple juice

1 ounce dry onion soup mix

Preheat oven to 350 degrees.  Lightly grease a medium baking dish.  Arrange the chicken wings in a single layer in the dish and season with salt and pepper.  In a bowl whisk the salad dressing, jam, juice and onion soup mix.  Pour over the chicken.  Cover and bake for 1 hour, remove lid during the final 20 minutes of cooking.

Our Review

The store was sold out of wings so we used drumsticks.  It was an interesting flavor, not necessarily bad, just different.

Source

Baked Asparagus with Balsamic Butter Sauce

Ingredients

1 bunch of fresh asparagus, trimmed

salt and pepper to taste

2 Tbsp butter

1 Tbsp soy sauce

1 Tsp balsamic vinegar

Preheat oven to 400 degrees.  Arrange the asparagus on a baking sheet.  Coat with cooking spray, season with salt and pepper.  Bake asparagus for 12 minutes, or until tender.  Melt the butter in a saucepan over medium heat.  Remove from heat and stir in soy sauce and vinegar.  Pour over the baked asparagus to serve.

Our Review

It was pretty good.

Braised Balsamic Chicken

Ingredients

• 6 skinless, boneless chicken breast halves
  ground black pepper to taste
  1 teaspoon garlic salt
  2 tablespoons olive oil
  1 onion, thinly sliced
  1/2 cup balsamic vinegar
  1 (14.5 ounce) can diced tomatoes
  1 teaspoon dried basil
  1 teaspoon dried oregano
  1 teaspoon dried rosemary
  1/2 teaspoon dried thyme
  Season chicken breasts with ground black pepper and garlic salt. Heat olive oil in a medium skillet, and brown the onion and seasoned chicken breasts.  Pour tomatoes and balsamic vinegar over chicken, and season with basil, oregano, rosemary and thyme. Simmer until chicken is no longer pink and the juices run clear, about 15 minutes.

Balsamic Glazed Carrots

Ingredients

• 3 cups baby carrots
• 1 tablespoon olive oil

• 1 1/2 tablespoons balsamic vinegar
• 1 tablespoon brown sugar
  
  Heat oil in a skillet over medium-high heat. Saute carrots in oil for about 10 minutes, or until tender. Stir in balsamic vinegar and brown sugar, mix to coat and serve.

Pat's Mushroom Saute

Ingredients

2 tbsps butter
12 tbsp olive oil
12 tbsp balsamic vinegar
1 clove minced garlic
18 tsp dried oregano
1 lb button mushrooms (sliced)

Melt butter with oil in a large skillet over medium heat. Stir in balsamic vinegar, garlic, oregano, and mushrooms. Saute for 20 to 30 minutes, or until tender.

Grilled Asparagus & Feta Salad

Ingredients

• 1 bunch thick asparagus, about 24 spears, ends trimmed
• 3 tablespoons extra virgin olive oil, divided
• 1/4 teaspoon kosher salt
• 1/4 teaspoon freshly ground black pepper

• 1 teaspoon lemon zest, from one lemon
• 1 tablespoon freshly squeezed lemon juice, from one lemon
• 1/3 cup crumbled feta cheese
• Preheat grill to high.  Place asparagus spears in baking dish and toss with 2 tablespoons olive oil, salt and pepper. Put asparagus on the grill, making sure spears are perpendicular to grates so they don’t fall through. Set asparagus dish next to grill (do not clean). Cover and cook asparagus for 3-4 minutes, until nicely browned and tender-crisp. Remove asparagus from grill and place back in baking dish. Let cool, then transfer spears to cutting board and cut into 1½” pieces. Place cut asparagus back in dish, then add remaining tablespoon olive oil, feta, lemon zest and lemon juice. Toss gently and season with more salt, pepper and lemon juice to taste. Serve room temperature or cold.

Sauteed Apples

Ingredients

• 1/4 cup butter
• 4 large tart apples – peeled, cored and sliced 1/4 inch thick
• 2 teaspoons cornstarch

• 1/2 cup cold water
• 1/2 cup brown sugar
• 1/2 teaspoon ground cinnamon
• In a large skillet or saucepan, melt butter over medium heat; add apples. Cook, stirring constantly, until apples are almost tender, about 6 to 7 minutes.  Dissolve cornstarch in water; add to skillet. Stir in brown sugar and cinnamon. Boil for 2 minutes, stirring occasionally. Remove from heat and serve warm.