Not just one...but TWO recipes

Apr 16, 2010

Well last night I AGAIN messed up with the marinading process. I just have not marinaded a lot and so forget that you have to allow for TIME for it do that! hehe So I moved up another recipe in the kabobs place and will be cooking those tonight since fresh mushrooms don't last so long and have to buy all supplies at the start of the payday.

Here are the two recipes. The first is from last nights dinner, and the second from breakfast and having againf or lunch!

Blue Cheese & Red Pepper Wedges

Crust:
1 (8oz) can refrigerated crescent dinner roll dough

Toppings:
2 teaspoons margerin
1 med onion thinly sliced
1 small bell pepper coarsely chopped
1/2 tsp salt
1/4 tsp pepper
3/4 cup shredded low fat mozzarella cheese
4oz crumbled blue cheese
1/3 cup pine nuts

MY recipe:

Crust:
1 whole lavash bread from package

Topping:
Substituted blue cheese for feta cheese

Directions:
~Preheat oven to 400 degrees
~unroll dough onto greased cookie sheet, or jelly roll pan. Press seams together and flatten out evenly.
  ** Just lay lavash bread on greased cookie sheet
~place in preheated oven for about 10 minutes to soften and brown to a golden color
  ** do NOT cook lavash bread at this time, it's much too thin.
~Sautee onions in margrine for 5 minutes, add bell peppers and saute for another 5 minutes until softened, but still having crunch to them. Add salt and pepper
~ Add veggie mixture to top of crust and distribute evenly. Sprinkle with cheese and pinenuts
~Continue baking for 5-6 minutes or until mozzarella cheese is melted.
  **Watch lavash bread carefully, as being so thin it is likely to burn if you don't keep a careful eye on it.

Cut into squares or wedges and serve warm!

Conclusion:
I really enjoyed it! It was VERY yummy and delicious, but the feta made it rather salty, I think. I won't be adding salt to the veggies and instead rely on the saltiness from the cheese. I think I'll also cut down on the quantity of feta cheese, I think 4oz is a bit much with the stronger flavor and salt. Over all a wonderful, easy, and just nice tasting dish!


finished Cheese & Pepper wedges and ready to slice and eat!




I mean, seriously? How can that NOT look soo yummy??? hehe
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Firefighters chicken Spaghetti

This recipe makes a LOT. I halved it!!

Ingrediants:
*12 ounces uncooked spaghetti, broken in half
(I used buckwheat noodles and broke them in thirds!)
*1 can each of, cream of mushroom and chicken soup.
(I used low sodium and reduced fat)
*1 cup sour cream
(used low fat/fat free)
*1/2 cup skim milk
*2 cups shredded part-skim milk mozzarella cheese
*1 cup grated parmesan cheese
*3 stalkes celery, chopped
*1 onion, chopped
*1 can (4oz) sliced mushrooms and stems, drained
*5 cups cubed cooked chicken
*1 1/2 cups crushed cornflakes
*2 tablespoons parsley
*1/2 teaspoon garlic powder
*1/2 teaspoon salt
*1/4 teaspoon pepper

My ingrediants:
I didn't use cornflakes since I had some french fried onions left over from another recipe and used only 3/4 of a cup since I was halving the recipe.

I did try halving the soups and ended up using both cans since it seemed to get VERY sticky and dry without them.

The buckwheat noodles swelled up a bit bigger then processed white flour speghetti noodles would have, when making it again I would cut the noodles back even farther since there was too much in the recipe for me.

I didn't use the margine at all since it exploded all over my dang microwave and pissed me off. lol

direction:
~preheat oven at 350 degrees
~cook noodles according to directions and drain.
~ in a large bowl combine the soups, sour cream, milk and margrine and seasonings.
~Add cheeses, celery, onion and mushrooms.
~Stir in chicken and spaghetti
  (this was pretty hard to do! Getting those noodles to mix took some effort and using TWO spoons to get them fully mixed in and evenly distributed)
~placed mixture in a GREASED 3-qt. baking dish (dish will be VERY full, I placed mine on top of a cookie sheet), and top with cornflakes [french fried onions] and drizzle remaining margrine over top.
~bake uncovered for 45-50 minutes until bubbly.

Yummy goodness!!

Conclusion:
Patrick does NOT like uncooked noodles in a baked dish! I hadn't really read through the recipe, but once I saw that you cooked the noodles FIRST, well, I was relieved! hehe Baking uncooke noodles does NOT cook them well enough for our tastes.

This dish was very tasty, and very much 'comfort' foodness at it's best! I mean, sour cream, cheese, AND soups?!?! It's got it all. hehe The chicken was hardly noticable with all the soups. I think instead of adding MORE soup next time, I'll increase the milk to help keep it creamy.


Ready to be baked in the oven



Just finished baking and ready to plate and have a salad added on the side!


This is my plate (saucer) of dinner and it tastes as GOOD as it looks!
 

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