- 1 16 ounce bag of frozen peas, thawed
- 1 medium onion, diced
- 2 small cans mushrooms
- 1 teaspoon minced garlic
- 1-2 teaspoons black pepper
- 1 teaspoon salt
- 1 tablespoon olive oil
- Heat the oil in a frying pan.
- Saute onions until softened.
- Add mushrooms and garlic and saute until garlic is fragrant.
- Add peas and season with salt and pepper and cook until heated through.
Source: Marks family recipe
- 16 oz bow tie pasta
- 1/4 cup butter
- 2 cloves garlic, minced
- 1 medium onion, finely chopped
- 1/4 cup all-purpose flour
- 1/2 tsp salt
- 1 tsp ground black pepper
- 2 cups milk
- 1 tsp prepared mustard
- 2 cups shredded Colby-Jack cheese
- 2 cups cooked ham, cubed
- 1 cup peas, cooked and drained
- 1/4 cup grated Parmesan cheese
- 1/2 cup panko bread crumbs
- Preheat oven to 350.
- Bring a large pot of salted water to a boil.
- Add pasta and cook according to package directions for al dente, drain.
- In a large saucepan over medium heat, melt the butter.
- Saute onion until clear then add garlic and continue cooking for another 30 seconds or until fragrant.
- Whisk in flour, salt and pepper.
- Cook and stir until smooth and the flour starts turning a golden brown.
- Pour in milk, a little at a time, stirring constantly.
- Bring to a boil for 1 minute.
- Stir in mustard and cheese.
- Continue to cook stirring occasionally until cheese is melted and sauce is smooth.
- Remove from heat and stir in ham, peas and pasta.
- Pour into a greased baking dish.
- In a small bowl combine Parmesan cheese and breadcrumbs.
- Sprinkle the bread crumb mixture on top.
- Bake 30 minutes or until bubbly and golden.
Adapted from: http://www.julieseatsandtreats.com/2011/05/ham-cheese-bowties/
- 10 ounces dried cheese-filled tortellini (2-1/2 cups) or two 9-ounce packages refrigerated tortellini
- 1 medium carrot, thinly sliced
- 1 1/2 cups sugar snap peas, halved crosswise
- 1 tablespoon margarine or butter
- 1 pound skinless, boneless chicken breasts, cut into bite-size pieces
- 1 cup sliced fresh mushrooms
- 1/3 cup chicken broth
- 1 1/2 teaspoons dried oregano, crushed
- 2 teaspoons all-purpose flour
- 3/4 teaspoon garlic powder
- 1/2 teaspoon pepper
- 1 cup milk
- 1 8 ounce package cream cheese, cubed and softened
- 1 tablespoon lemon juice
- 1 cup quartered cherry tomatoes
- 1 small red or green sweet pepper, coarsely chopped
- 2 tablespoons grated Parmesan cheese
- Cook tortellini in boiling salted water according to package directions, adding the carrot during the last 5 minutes of cooking and the sugar snap peas during the last 1 minute of cooking; drain.
- Meanwhile, heat margarine or butter in a 12-inch skillet.
- Add chicken and mushrooms, and cook about 5 minutes or until chicken is no longer pink.
- Remove from skillet.
- Shake together chicken broth, oregano, flour, garlic, and pepper in a screw-top jar until smooth.
- Add to skillet along with milk.
- Cook and stir until thickened and bubbly; add cream cheese.
- Cook and stir until cream cheese is smooth.
- Remove from heat.
- Stir in lemon juice.
- Add pasta mixture, chicken mixture, tomatoes, and sweet pepper.
- Toss to coat.
- Turn into an ungreased 13x9x2-inch baking dish.
- Bake, covered, in a 350 degrees oven for 30 to 35 minutes or until heated through.
- Stir mixture and sprinkle with Parmesan cheese.
- 1 1/2 pounds chicken tenders
- 1/2 teaspoon sweet paprika
- 1/2 teaspoon dried sage
- 1/4 teaspoon dried oregano
- Salt and freshly ground black pepper
- 3 tablespoons extra-virgin olive oil
- 1 cup frozen pearl onions
- 1 cup frozen peas and diced carrots
- 2 cloves garlic, minced
- 2 tablespoons all-purpose flour
- 2 cups low-sodium chicken stock
- 1 cup heavy cream
- 1 store bought pie crust
- 1 egg, lightly beaten
- Preheat the oven to 400.
- Sprinkle the chicken tenders with paprika, sage, oregano, salt and pepper.
- Heat a 10-inch cast-iron pan over medium-high heat and add the olive oil.
- When the oil begins to swirl, add the seasoned chicken and sauté until cooked through, about 4 minutes on the first side and 3 minutes on the second side.
- Remove the chicken to a plate with tongs, leaving the oil in the pan.
- Rest the chicken for a few minutes, and then chop into 1/2-inch cubes.
- To the same pan, add the onions and peas and carrots and sprinkle with salt and pepper.
- Stir and cook until the onions become tender, 3 to 5 minutes.
- Add the garlic and cook until fragrant, about 1 minute longer.
- Sprinkle in the flour and stir until the flour dissolves into the vegetables and juices.
- Add the chicken stock and raise to a simmer, stirring until thickened.
- Once the liquid has thickened, stir in the heavy cream.
- Season with salt, if needed.
- Return the chicken to the pan.
- Unfold the pie crust and place over the top of the filling, tucking the excess edges inside the pan.
- Brush the crust evenly with the egg wash.
- Using a knife, gently cut 3 vents in the top of the crust.
- Place in the oven and bake until the crust is golden brown, about 20 minutes.
- 1 1/2 cups short cut pasta
- 1 1/2 cups frozen peas
- 1 large onion, chopped
- 2 stalks celery, chopped
- 1 tablespoons olive oil
- 1 lb. boneless, skinless chicken, cubed
- 1 can condensed cream of chicken soup
- 1/2 teaspoon basil
- Salt, pepper, garlic powder and onion powder to taste
- 3/4 cup of mild cheddar, grated
- Preheat oven to 350 degrees.
- Cook pasta and peas separately in lightly salted boiling water.
- Drain and set aside.
- In a large skillet, sauté over high heat the onion and celery in olive oil.
- Add chicken cubes and brown on all sides.
- Add the soup and seasonings.
- Mix well.
- Pour the pasta and peas into the pan and mix well.
- Spread in a large ovenproof dish and sprinkle with grated cheese.
- Bake for 20 minutes in the oven or until cheese is golden brown.
- 6 skinless, boneless chicken breast halves – diced
- 2 (10.75 ounce) cans condensed cream of mushroom soup
- 2 (10.75 ounce) cans condensed cream of chicken soup
- 1 onion, finely chopped
- 1 (14.5 ounce) can chicken broth
- 4 large potatoes, peeled and diced
- 6 carrots, peeled and sliced
- 1 (16 ounce) package frozen sweet peas, thawed
- 1/2 cup margarine
- 1/2 cup all-purpose flour
- 1 cup milk
- Preheat oven to 400 degrees.
- In a large bowl combine the chicken, cream of mushrooms soup, cream of chicken soup, onion, broth, potatoes, carrots and peas.
- Mix well and season with salt and pepper to taste.
- Pour mixture into three 1-quart baking dishes.
- Melt margarine in a small saucepan over low heat.
- Remove from heat, stir in flour and whisk.
- Pour in milk and mix well, then pour mixture evenly over the chicken mixture.
- Bake in the preheated oven for about 1 hour.
serves serves 4, active time 30 minutes, total time 30 minutes
- 1/2 pound thin Hong Kong-style noodles
- 6 tablespoons canola oil, divided
- 1/2 cup water
- 1 tablespoon soy sauce
- 1 tablespoon oyster sauce
- 1 teaspoon sesame oil
- 1 teaspoon white rice vinegar
- 1 teaspoon Shaoxing wine
- 1 teaspoon sugar
- Black pepper
- 1 tablespoon peeled and minced fresh ginger.
- 2 medium garlic cloves, minced (about 2 teaspoon)
- 1/2 cup snap peas
- 1/4 cup carrot
- 1/2 pound shrimp, peeled and deveined
- 1 tablespoon cornstarch mixed with 3 tablespoons cold water
- 2 scallions, ends trimmed, thinly sliced
- Bring a large pot of salted water to a boil. Add the noodles and cook until tender, about 3 minutes. Drain noodles in a colander and rinse with cold water. Drain again, and then dry noodles on paper towels.
- Heat 4 tablespoons of oil in a large non-skillet over high heat. When oil begins to smoke, add the noodles and toss well with the oil until the noodles are evenly spread out in the skillet. Stir the noodles every 30 seconds or so until lightly browned and starting to crisp up. Reduce head to medium-high or medium if they start to burn. Continue stirring and flipping until noodles are brown and crisp. Set noodles aside. Wipe out skillet.
- Meanwhile, stir together the water, soy sauce, oyster sauce, sesame oil, white rice vinegar, Shaoxing wine, sugar, and a few grinds of black pepper in a medium bowl. Set aside.
- Heat remaining 2 tablespoons oil in the cleaned non-stick skillet over high heat until just starting to smoke. Add garlic and ginger and stir fry until very fragrant, about 15 seconds. Add snap peas and carrots and stir fry until tender but still a bit crunchy, 2 to 3 minutes. Add shrimp and cook until pink and plump, about 1 minute.
- Pour in the sauce and stir well. Slowly drizzle in the cornstarch mixture, stir well, and cook until sauce starts to thicken.
- Divide the crispy noodles between four plates and top with the shrimp and snap pea mixture. Garnish with scallions and serve.
- 1 chicken breast or 2 chicken thighs
- 1/3 cup of diced onion
- 1/3 cup of sliced celery
- 1/3 cup of frozen, fresh or canned peas. draubed
- 1/3 cup sliced carrots
- 3 tablespoons of butter
- 4 cups of water
- 3 teaspoons of chicken boullion
- ½ teaspoon each salt and black pepper
- ½ teaspoon of tarragon
- ½ teaspoon of poultry seasoning or sage
- ½ cup or more of pasta
Prepare the vegetables. Heat the butter in a large pot over medium heat. Add the vegetables and sweat them for about 10 minutes. Sprinkle with a pinch of salt and black pepper. Add the water and the full chicken breast; I used a skinless frozen one. If you use cooked chicken dice it and add at this point. Cover and cook until the chicken breast is cooked and can be removed and diced. Add the diced chicken back to the pot. Add the seasonings and heat to boiling. Add the raw pasta and stir a few times before covering the pot and lowing the heat. Simmer the soup until the pasta is well done. Keep over low heat until ready to serve.
1 8 oz. box of macaroni and cheese
1 cup of peas or vegetable(s) of your choice, frozen, fresh or canned
4 tablespoons of butter
2 teaspoons of chicken bouillon, heaping
½ teaspoon of salt
1 teaspoon of Paprika, heaping
1 teaspoon of dry mustard, heaping
3 teaspoons of Worcestershire sauce
2 tablespoons of mayo, heaping
4 tablespoons of all-purpose flour or enough flour to absorb the melted butter
2 cups of water
1 can of tuna fish packed in water, drained
Parmesan cheese, grated
Heat the oven to 350 degrees F and have a casserole dish ready.
Heat salted water to boiling in a 2 qt. sauce pan. Once it boils add the macaroni and the frozen vegetable (I used peas). Cook until the pasta is almost done and the vegetable has cooked. Drain and pour the pasta and vegetable into the casserole. Stir a tablespoon of butter into the pasta so it will not stick together.
In the same pan melt 3 heaping tablespoons of butter. When it has melted remove from the heat and using a whisk stir in the chicken bouillon, salt, paprika, dry mustard, Worcestershire sauce, mayo and the ‘cheese’ sauce powder. Add a dash of pepper if you want. Sprinkle the flour into the butter and seasoning mixture. Use the whisk to blend it in. You will end up with a brown mass wedged around your whisk. Knock the stuff off of the whisk. Add a bit of the liquid at a time while whisking until all of the liquid has been added and the mixture is free from lumps. Be aggressive during this process. Cook the sauce over medium heat while stirring constantly with a wooden spoon until it has thickened. It is done when it begins to bubble.
Open the can of tuna, drain, give the cat his share and break up the rest with a fork. Stir the tuna into the sauce. Pour in the cooked macaroni and vegetable. Mix well but try not to break up the tuna too much. Pour the mixture into the casserole. Smooth and sprinkle the grated Parmesan cheese over the top.
Bake the casserole in a 350 degree F. oven for 45 minutes. Allow to cool about ten minutes before serving.
5 cups chicken or fish stock
3 cups chopped cooked salmon
1 cup frozen peas
2 large shallots, minced
2 cloves garlic, minced
2 cups Arborio rice
1/3 cup Parmesan, grated
2 tablespoons olive oil
zest one lemon
In a saucepan, bring the broth to a simmer. Heat oil and butter in a large saucepan Saute the garlic and shallot until lightly caramelized. Add the rice, salt and pepper and sauté for 2-3 minutes, stirring continually. Add the broth a 1/2 cup at a time, stirring continuously, and waiting until the liquid is absorbed before each addition. When you only have about 1/2 cup broth left, add it, the salmon, zest and frozen peas to the pan and continue to stir. When the risotto is creamy and the rice is al dente remove from heat and stir in the Parmesan.