Here are a few more delicious recipes for the kitchen!
Spinach Quiche
by Karen Miles
1 tube (8 ounces) refrigerated crescent rolls
1 large sweet red pepper, chopped
1 garlic clove, minced
1 tablespoon olive oil
5 eggs, lightly beaten
½ cup shredded part-skim mozzarella cheese
½ cup spinach, chopped
1/4 cup half-and-half cream (milk also works)
2 tablespoons grated Parmesan cheese
1 tablespoon minced fresh parsley
1 tablespoon minced fresh basic or 1 teaspoon dried basil
Dash of pepper
Separate the crescent dough into eight triangles; place in an ungreased 9-inch fluted tart pan so that the triangle points are toward the center of the pan. Press onto the bottom and up the sides to form a crust; seal seams. Set aside.
In a small skillet, sauté the red pepper and garlic in oil until tender. Remove from heat. In another small bowl, combine the remaining ingredients; stir in red pepper mixture. Pour into crust.
Bake at 375 degrees for 25-30 minutes or until a knife inserted near the center of quiche comes out clean. Let stand for 5 minutes before cutting. Yield: 8 servings.
1 large sweet red pepper, chopped
1 garlic clove, minced
1 tablespoon olive oil
5 eggs, lightly beaten
½ cup shredded part-skim mozzarella cheese
½ cup spinach, chopped
1/4 cup half-and-half cream (milk also works)
2 tablespoons grated Parmesan cheese
1 tablespoon minced fresh parsley
1 tablespoon minced fresh basic or 1 teaspoon dried basil
Dash of pepper
Separate the crescent dough into eight triangles; place in an ungreased 9-inch fluted tart pan so that the triangle points are toward the center of the pan. Press onto the bottom and up the sides to form a crust; seal seams. Set aside.
In a small skillet, sauté the red pepper and garlic in oil until tender. Remove from heat. In another small bowl, combine the remaining ingredients; stir in red pepper mixture. Pour into crust.
Bake at 375 degrees for 25-30 minutes or until a knife inserted near the center of quiche comes out clean. Let stand for 5 minutes before cutting. Yield: 8 servings.
Smith Roast Chicken
by Nicky Smith
1 whole chicken
1/4 cup butter, softened
1/4 cup grated Parmesan cheese
1 Tbs chopped fresh parsley
1 Tbs chopped fresh sage
1 Tbs chopped fresh rosemary
1 Tbs chopped fresh thyme
2 Tbs minced fresh garlic
1 tsp salt
1/4 tsp black pepper
1 Tbs olive oil
1 tsp salt
Directions
1/4 cup butter, softened
1/4 cup grated Parmesan cheese
1 Tbs chopped fresh parsley
1 Tbs chopped fresh sage
1 Tbs chopped fresh rosemary
1 Tbs chopped fresh thyme
2 Tbs minced fresh garlic
1 tsp salt
1/4 tsp black pepper
1 Tbs olive oil
1 tsp salt
Directions
- Preheat oven to 375 degrees F.
- Rinse inside chicken and pat dry.
- Use your fingers to lift the skin gently from the meat around the whole body, including the legs.
- Combine the butter, Parmesan cheese, parsley, sage, rosemary, thyme, garlic, salt, and pepper.
- Using your fingers, spread the butter mixture evenly under the skin.
- Place the chicken in a baking dish. Drizzle with olive oil and sprinkle with salt.
- Bake, uncovered, for about 1 1/4 hours.
- Cover chicken and let stand for 10 minutes before carving.
BBQ Chicken Pizza
by Keri Shurtliff
1 count Basic Pizza Dough
0.75 pound Boneless, Skinless Chicken Breasts
1 cup Sweet BBQ Sauce Divided
0.25 cup Shredded Smoked Gouda Cheese
3.50 cup Shredded Mozarella Cheese, divided
0.25 cup Red Onion, thinly sliced
3 tablespoon Fresh Cilantro, chopped
0.25 count Green Bell Pepper, chopped (optional)
Prepare the pizza dough and place it in an oiled pizza pan and set aside. Grill or broil the chicken breasts until barely done. Cut them into strips or chunks. Mix the chicken with 2 tablespoons of the barbecue sauce. Preheat the oven to 425 degrees. To assemble the pizza, spread the remaining 1 cup of barbecue sauce over the pizza crust. Sprinkle with the Gouda cheese and top with 3 cups of the mozzarella cheese. Sprinkle the chicken and onions over the cheese. Top with the remaining 1/2 cup of mozzarella cheese. Bake 10 minutes on the lowest oven rack. Remove pizza from oven and sprinkle with the cilantro. Return to oven and bake until the crust is light brown, 5 to 10 minutes more. Slice, and serve.
0.75 pound Boneless, Skinless Chicken Breasts
1 cup Sweet BBQ Sauce Divided
0.25 cup Shredded Smoked Gouda Cheese
3.50 cup Shredded Mozarella Cheese, divided
0.25 cup Red Onion, thinly sliced
3 tablespoon Fresh Cilantro, chopped
0.25 count Green Bell Pepper, chopped (optional)
Prepare the pizza dough and place it in an oiled pizza pan and set aside. Grill or broil the chicken breasts until barely done. Cut them into strips or chunks. Mix the chicken with 2 tablespoons of the barbecue sauce. Preheat the oven to 425 degrees. To assemble the pizza, spread the remaining 1 cup of barbecue sauce over the pizza crust. Sprinkle with the Gouda cheese and top with 3 cups of the mozzarella cheese. Sprinkle the chicken and onions over the cheese. Top with the remaining 1/2 cup of mozzarella cheese. Bake 10 minutes on the lowest oven rack. Remove pizza from oven and sprinkle with the cilantro. Return to oven and bake until the crust is light brown, 5 to 10 minutes more. Slice, and serve.
Sloppy Joes
by Janelle Robertson
2 lbs hamburger
2 cups catsup
1 1/2 tsp curry powder
1 large onion, sliced
2 cups water
2 Tbsp flour
1 tsp bay leaves
Salt and Pepper
Brown hamburger and onions slowly. Mix in other ingredients. Simmer slowly for 30 min. This recipe makes a lot. you can either half it or freeze left overs.
2 cups catsup
1 1/2 tsp curry powder
1 large onion, sliced
2 cups water
2 Tbsp flour
1 tsp bay leaves
Salt and Pepper
Brown hamburger and onions slowly. Mix in other ingredients. Simmer slowly for 30 min. This recipe makes a lot. you can either half it or freeze left overs.
Creamy Crockpot Chicken
by Janelle Robertson
2 cans cream of chicken soup
8 oz package cream cheese
1 pkg Italian dressing mix
6 boneless skinless chicken breasts
chopped carrots or celery or other vegetables (optional)
Mix cream cheese, dressing mix and soup. Add chicken, carrots, and celery. Pour into crockpot and cook for 4-6 hours. Serve over rice.
8 oz package cream cheese
1 pkg Italian dressing mix
6 boneless skinless chicken breasts
chopped carrots or celery or other vegetables (optional)
Mix cream cheese, dressing mix and soup. Add chicken, carrots, and celery. Pour into crockpot and cook for 4-6 hours. Serve over rice.
