4 skinless boneless chicken breast halves
1/3 cup sour cream
1/2 cup Italian seasoned bread crumbs*
1 tbsp butter
1 tbsp olive oil
1 can (14 1/2-oz) diced tomatoes with Italian herbs
1 can (6-oz) tomato paste
2/3 cup water
Hot whole-wheat pasta
Pound the chicken to a thickness of 1/4-inch. Dip chicken into the sour cream then roll in the bread crumbs until well coated. In a large skillet, over medium-high heat, melt butter. Add the chicken and cook about 4 minutes on each side to brown. Place chicken pieces in a greased 9 x 13-inch baking dish or pan and cover. Bake at 350 degrees for 20 minutes or until chicken is cooked through.
While chicken bakes, heat the undrained tomatoes, tomato paste, and water in a saucepan. Heat for about 3 minutes until combined and heated through.
Place hot pasta on serving platter; top with the chicken pouring the sauce overall.
Saturday, May 28, 2011
Friday, May 27, 2011
SLOW COOKER SHORT RIBS
Note: I am posting this as a quick recipe even though it cooks for 9 hours in a slow cooker. It only takes minutes to assemble so the preparation is quick and the meal it is ready when you get home.
2/3 cup flour
1 1/2 tsp salt
1/2 tsp black pepper
4 to 4 1/2 lbs boneless beef short ribs
1/4 cup butter
1 large yellow onion, diced
1 1/2 cups beef broth
3/4 cup cider vinegar
3/4 cup packed brown sugar
1/2 cup chili sauce
1/3 cup catsup
1/3 cup Worcestershire sauce
5 garlic cloves, minced
1 1/2 tsp chili powder
In a 1-gallon size zip-top plastic bag, combine the flour, salt, and pepper; add ribs in batches and shake to coat well.
In a large skillet, brown the ribs in the butter then transfer to a 5-quart slow cooker or crockpot. In the same skillet, combine the remaining ingredients. Cook, stirring, until mixture comes to a boil. Pour the mixture over the ribs.
Cover the ribs and cook on low heat for 9 hours or until the meat is tender.
Yield: about 12 servings.
2/3 cup flour
1 1/2 tsp salt
1/2 tsp black pepper
4 to 4 1/2 lbs boneless beef short ribs
1/4 cup butter
1 large yellow onion, diced
1 1/2 cups beef broth
3/4 cup cider vinegar
3/4 cup packed brown sugar
1/2 cup chili sauce
1/3 cup catsup
1/3 cup Worcestershire sauce
5 garlic cloves, minced
1 1/2 tsp chili powder
In a 1-gallon size zip-top plastic bag, combine the flour, salt, and pepper; add ribs in batches and shake to coat well.
In a large skillet, brown the ribs in the butter then transfer to a 5-quart slow cooker or crockpot. In the same skillet, combine the remaining ingredients. Cook, stirring, until mixture comes to a boil. Pour the mixture over the ribs.
Cover the ribs and cook on low heat for 9 hours or until the meat is tender.
Yield: about 12 servings.
Note: File Folder
Thursday, May 5, 2011
QUICK PICKLED BEETS
1 can sliced beets
1/4 cup vinegar
1 tsp salt
1/4 tsp cinnamon
1/8 tsp cloves
dash of pepper
Drain the juice from the beets into a saucepan. Add the vinegar, salt, cinnamon, cloves, and pepper into the juice. Bring the mixture to a boil; pour over the beets. Chill and enjoy
1/4 cup vinegar
1 tsp salt
1/4 tsp cinnamon
1/8 tsp cloves
dash of pepper
Drain the juice from the beets into a saucepan. Add the vinegar, salt, cinnamon, cloves, and pepper into the juice. Bring the mixture to a boil; pour over the beets. Chill and enjoy
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