Here are some of my favorite recipes.  Please feel free to e-mail me with any questions you may have or if you would like to add any recipe's to this list at Around.The.Home.And.Garden@gmail.com.

 

 November 1, 2007

LEMON PEPPER CHICKEN

3 Boneless Skinless Chicken Breasts

1/4 Cup Vegetable Oil (or Olive Oil)

1 3/4 Cup Lemon Juice

4 - 6 Tablespoons Lemon Pepper (feel free to add more or less)

2 Cups Instant Rice (or you may substitute with regular rice if desired)

2 Cups Water

Add Vegetable Oil (or Olive Oil) and Lemon Juice to skillet, add the Boneless Skinless Chicken Breasts (completely thawed) and top with the Lemon Pepper.  Simmer until chicken is thoroughly cooked, turning chicken over every few minutes.

While half-way through cooking the chicken, cook rice according to package directions.

When serving, spoon desired amount of rice onto each plate and place chicken breast on top (my fiance likes to add Soy Sauce and Crystal's Hot Sauce to mix in).

 November 6, 2007

CHILI

1 Chili Roll

1 to 1 1/2 Pound Ground Beef

3 Cans Chili Beans

1 Can Kidney Beans

1 16oz. Can Whole Peeled Tomatoes (you can blend it into liquid, as we do, or cut up into pieces)

1 15oz Can Tomato Sauce

1 Can Tomato Soup

1 Tablespoon Chopped Onion (optional, can add more to taste)

1 Tablespoon Chopped Celery (optional)

1 Tablespoon Chopped Green Pepper (optional)

1 Ounce Chili Powder (can add more or less to taste)

1/2 Teaspoon Salt

1/4 Teaspoon Pepper

Cook ground beef thoroughly with optional onion, celery, and green pepper.  Place all items in crock pot and mix together.  Cook on HIGH for 4 to 6 hours.

OPTIONAL:  We like to cook up spaghetti noodles to add to our bowls and place the Chili on top.  Add any toppings as desired.  My fiance loves to mix Pepper Jack Cheese Cubes in.

November 7, 2007

CHICKEN DIVAN

1 Pound Boneless Skinless Chicken Breast

2 Teaspoon Oil (vegetable oil or olive oil)

1 Cup Water

1 10.5 Ounce Can Cream of Chicken Soup

1 1/2 Cup Instant White Rice

1 Pound Bag of Frozen Broccoli Cuts (or 1 medium sized bundle of fresh broccoli)

1 Tablespoon of Wine (optional)

1 Can Small Mushrooms (optional)

After chicken breasts have completely thawed remove from bag and cut up into cubes.  Place oil, optional wine, and chicken in pan and cook until chicken cubes are thoroughly cooked.  Cook broccoli in seperate pot, or in a steamer, until done.  After chicken cubes are cooked, do not drain, add water, soup, and optional mushrooms to chicken and let come to a boil.  After boil, stir in rice thoroughly and put the broccoli on top.  Cover and remove from heat, let stand for 5 minutes.

OPTIONAL:  After completely finished, place meal in casserole dish and sprinkle in desired amount of mozzarella cheese and mix thoroughly.

November 8, 2007

CRAZY CRUST PIZZA

1 Pount of Any Desired Topping (cooked hamburger, pepperoni, bacon, cooked chicken, etc)

FOR BATTER / CRUST:

1 Cup Flour

1 Teaspoon Salt

1 Teaspoon Italian Seasoning

1/8 Teaspoon Pepper

2 Eggs

2/3 Cup Milk

FOR SAUCE / TOPPING:

1 8 Ounce Can Tomato Sauce

2 Teaspoon Italian Seasoning

1 Cup Shredded Mozzarella Cheese

1/4 Cup Chopped Onion (optional)

Lightly grease a pizza pan (square, rectangle, or round pizza pan all work) and dust with flour, set aside.  Preheat oven to 425 degrees.

FOR BATTER / CRUST:  There is no need to sift the flour.  Measure flour by lightly spooning it into measuring cup and leveling off with a knife.  In a small mixing bowl combine flour, salt, italian seasoning, pepper, eggs, and milk and mix until smooth.  Pour batter into prepared pizza pan and tilt the pan until the batter covers the bottom.

Arrange the reserved toppings and optional onion on top of batter / crust.  Bake on bottom rack of the oven for 25 - 30 minutes or until pizza is a deep golden brown.

While cooking, in a small mixing bown combine the tomato sauce and italian seasoning until thoroughly mixed, add salt and pepper as well, to taste.

Remove pizza from the oven and drizzle with pizza sauce and sprinkle with mozzarella cheese.  Place pizza back in oven for an additional 10 - 15 minutes.

Remove from oven and let stand for 2 - 3 minutes, cut up into pieces (square or wedges) and serve.

November 9, 2007

PASTA PIZZA (one of my favorites from the Better Homes and Gardens Cook Book)

5 Ounces Dried Rotini Noodles (2 Cups)

1 Beaten Egg

1/4 Cup Milk

2 Tablespoons Grated Parmesan Cheese

8 Ounces Ground Beef

1 1/2 Cups Pasta Sauce (any sauce, your choice)

1 Cup Shredded Mozzarella Cheese (4 Ounces)

Preheat oven to 350 degrees.

Cook rotini noodles according to package directions.  Drain; rinse with cold water.  Drain well.

FOR PASTA CRUST:  In large bowl combine egg, milk, and parmesan cheese and mix thoroughly.  Stir in drained rotini.  Spread rotini mixture evenly in a greased 12 inch pizza pan (or what I use is an 8 x 8 casserole dish).  Bake in the oven for 20 minutes.

Meanwhile, in a large skillet cook ground beef until brown.  Drain the cooked ground beef and return to skillet then stir in the pasta sauce, let simmer for 2 - 3 minutes, stirring occassionally, after simmer cover skillet.  When pasta crust is done spoon meat mixture over baked rotini crust.  Sprinkle with mozzarella cheese (I also like to sprinkle the top with parmesan cheese and oregano).

Bake in the oven for an additional 10 to12 minutes more or until heated through and cheese is melted.

To serve, cut into wedges (if using a pizza pan) or squares (if using a casserole dish)