http://tinyurl.com/24vsz8
I doubled the amount of maple syrup and soy sauce. This was such an easy meal! It was prepped in minutes and only took a few hours on low in the crockpot.
Tuesday, February 19, 2008
Matt and Kate Dinner
Please excuse the lack of originality on the titles- this is how I remember the meals though!
Appetizers:
Spinach Artichoke Dip
1 cup may
1 cup grated parmessean cheese
1 box chopped spinach, thawed and drained
1 can articoke hearts, chopped coarsely
Mix and bake in a pie plate at 350 until top is brown. You can put shredded cheese on top too.
Italian Quesadillas (Giada's Recipe) http://tinyurl.com/28rwxm
The fontina was out of our budget, so we substituted it with a mix of shredded Italian Cheeses
Main Dish:
Chicken Florentine (Thanks KMH)
1 cup uncooked penne pasta
6 ounces chicken breast cuts
4 cups chopped fresh spinach
1 jar (7-1/4 ounces) roasted sweet red peppers, drained and sliced
3 fresh rosemary sprigs, chopped
1/2 teaspoon garlic powder
1/4 teaspoon pepper
1 tablespoon butter
1 1/2 cups reduced-sodium chicken broth
3/4 cup Alfredo sauce
3 tablespoons prepared pesto
2 tablespoons pine nuts, toasted
1 tablespoon shredded Parmesan cheese
DIRECTIONS: Cook pasta according to package directions. Meanwhile, in a large saucepan, saute the chicken, spinach, red peppers, rosemary, garlic powder and pepper in butter until spinach is wilted. Stir in the broth, Alfredo sauce and pesto; cook for 4-5 minutes or until heated through. Drain pasta and add to the soup. Sprinkle with pine nuts and Parmesan cheese. Yield: 5 cups.
Everyone LOVED this recipe! We thought it tasted like something you would get in a restaurant. I only used about 3/4 the amount of recommended chicken broth and I added an entire jar of Alfredo sauce. I will make this one many more times!
Sides:
Green Beans and Portobello Mushroom Saute
1 1/4 pounds green beans, trimmed and cut in half
Coarse salt
2 tablespoons extra-virgin olive oil, 2 turns of the pan
1 tablespoon butter
1 onion, chopped
2 portobello mushroom caps, halved and thinly sliced
1/2 cup dry sherry
Simmer green beans in salted boiling water 5 minutes. Drain green beans and return skillet to moderate heat. Add oil and butter to the pan. Add onions and saute 2 to 3 minutes. Add mushrooms and season with salt and pepper. Saute mushrooms 3 to 5 minutes with onions, add green beans back to the pan. Heat green beans through and add sherry. Cook for 1 to 2 minutes. Transfer green beans and mushrooms to a serving plate.
Dessert:
Pistachio Cake (Thanks Jocelyn)
PISTACHIO CAKE
1 box white cake mix
1 sm. pistachio pudding
3 eggs
1 c. water
1/2 c. oil
Mix all and bake in 9 x 13 inch pan at 350 degrees for 30 minutes.
I added in chocolate chips to the mix. You could add nuts, as well.
Appetizers:
Spinach Artichoke Dip
1 cup may
1 cup grated parmessean cheese
1 box chopped spinach, thawed and drained
1 can articoke hearts, chopped coarsely
Mix and bake in a pie plate at 350 until top is brown. You can put shredded cheese on top too.
Italian Quesadillas (Giada's Recipe) http://tinyurl.com/28rwxm
The fontina was out of our budget, so we substituted it with a mix of shredded Italian Cheeses
Main Dish:
Chicken Florentine (Thanks KMH)
1 cup uncooked penne pasta
6 ounces chicken breast cuts
4 cups chopped fresh spinach
1 jar (7-1/4 ounces) roasted sweet red peppers, drained and sliced
3 fresh rosemary sprigs, chopped
1/2 teaspoon garlic powder
1/4 teaspoon pepper
1 tablespoon butter
1 1/2 cups reduced-sodium chicken broth
3/4 cup Alfredo sauce
3 tablespoons prepared pesto
2 tablespoons pine nuts, toasted
1 tablespoon shredded Parmesan cheese
DIRECTIONS: Cook pasta according to package directions. Meanwhile, in a large saucepan, saute the chicken, spinach, red peppers, rosemary, garlic powder and pepper in butter until spinach is wilted. Stir in the broth, Alfredo sauce and pesto; cook for 4-5 minutes or until heated through. Drain pasta and add to the soup. Sprinkle with pine nuts and Parmesan cheese. Yield: 5 cups.
Everyone LOVED this recipe! We thought it tasted like something you would get in a restaurant. I only used about 3/4 the amount of recommended chicken broth and I added an entire jar of Alfredo sauce. I will make this one many more times!
Sides:
Green Beans and Portobello Mushroom Saute
1 1/4 pounds green beans, trimmed and cut in half
Coarse salt
2 tablespoons extra-virgin olive oil, 2 turns of the pan
1 tablespoon butter
1 onion, chopped
2 portobello mushroom caps, halved and thinly sliced
1/2 cup dry sherry
Simmer green beans in salted boiling water 5 minutes. Drain green beans and return skillet to moderate heat. Add oil and butter to the pan. Add onions and saute 2 to 3 minutes. Add mushrooms and season with salt and pepper. Saute mushrooms 3 to 5 minutes with onions, add green beans back to the pan. Heat green beans through and add sherry. Cook for 1 to 2 minutes. Transfer green beans and mushrooms to a serving plate.
Dessert:
Pistachio Cake (Thanks Jocelyn)
PISTACHIO CAKE
1 box white cake mix
1 sm. pistachio pudding
3 eggs
1 c. water
1/2 c. oil
Mix all and bake in 9 x 13 inch pan at 350 degrees for 30 minutes.
I added in chocolate chips to the mix. You could add nuts, as well.
Valentine's Day Dinner
Bacon Wrapped Stuffed Mushrooms http://tinyurl.com/233wsn
Sauteed Garlic Asparagus http://tinyurl.com/2y7wop
Margarita Grilled Shrimp http://tinyurl.com/2xdlym
I used chicken instead of shrimp, and I made at least a double batch of the marinade. I let the checken breasts marinate over night, and then we cooked them on the George Foreman grill. They were delicious and so tender. We want to try this recipe out again, but next time on the BBQ grill.
Banana Cream Pie (Thanks Adriana!)
2 Pre-Baked Graham Cracker Pie Crusts
1 can (14 oz.) Carnation Sweetened Condensed Milk
1 cup Cold Water
1 large pkg. (3.4 oz) Banana Cream Instant Pudding Mix
1 container (8 oz.) Cool Whip (thawed)
5-6 Bananas
Combine sweetened condensed milk and water in a large bowl. Add pudding mix; mix well (I mixed it by hand with a wooden spoon...I suppose an electric hand mixer would work as well). Stir in 1 1/2 cups of cool whip and about 1 1/2-2 bananas.Arrange a single layer of bananas on the bottom of the pie crusts. Pour 1/2 of the filling into each pie crust. Let the pies sit in the refrigerator for a few minutes before topping with the remaining cool whip. Refrigerate for 4 hours or until well set
I have never had Banana Cream pie before this. So I enjoyed it, but I was told it was too sweet. Not sure if it was the recipe or if I forgot to add the correct amount of water. Will have to try this one again.
Sauteed Garlic Asparagus http://tinyurl.com/2y7wop
Margarita Grilled Shrimp http://tinyurl.com/2xdlym
I used chicken instead of shrimp, and I made at least a double batch of the marinade. I let the checken breasts marinate over night, and then we cooked them on the George Foreman grill. They were delicious and so tender. We want to try this recipe out again, but next time on the BBQ grill.
Banana Cream Pie (Thanks Adriana!)
2 Pre-Baked Graham Cracker Pie Crusts
1 can (14 oz.) Carnation Sweetened Condensed Milk
1 cup Cold Water
1 large pkg. (3.4 oz) Banana Cream Instant Pudding Mix
1 container (8 oz.) Cool Whip (thawed)
5-6 Bananas
Combine sweetened condensed milk and water in a large bowl. Add pudding mix; mix well (I mixed it by hand with a wooden spoon...I suppose an electric hand mixer would work as well). Stir in 1 1/2 cups of cool whip and about 1 1/2-2 bananas.Arrange a single layer of bananas on the bottom of the pie crusts. Pour 1/2 of the filling into each pie crust. Let the pies sit in the refrigerator for a few minutes before topping with the remaining cool whip. Refrigerate for 4 hours or until well set
I have never had Banana Cream pie before this. So I enjoyed it, but I was told it was too sweet. Not sure if it was the recipe or if I forgot to add the correct amount of water. Will have to try this one again.
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