What's Cookin'? - A Recipe Share Thread

[*NikkiBell*]

What are you making for dinner tonight? Did you use up those leftovers in a new way? Have you come up with a unique breakfast idea? Share what's cookin' in your house here...recipes and photos welcome!

[WaltD4Me]

I don't really cook per se. Would deviled eggs count?

[roomthreeseventeen]

I made meatloaf and mashed potatoes.

I don't use any of my own recipes yet. I just started cooking about a year and a half ago.

I mostly use recipes from The Pioneer Woman, FoodWishes, Paula Deen and Bobby Flay. Sometimes, I'll go on AllRecipes and look up a recipe, and tweak it to our tastes from there.

[DisneyKevin]

I posted this in Chat the other night....

Put boneless, skinless chicken breasts in a skillet (or crock pot) that has a cover.

Cover with 1 full cup of ketchup and one can of diet coke.

Stir gently to mix liquid ingredients (I usually add some of the diet coke to the measuring cup of ketchup and then pour the rest of the coke in the measuring cup to get all of the ketchup)

Simmer on medium high to high for 10 - 15 minutes depending on thickness of chicken breasts

Uncover and let sauce reduce.

I usually add a few drops of hot sauce at this point, but it's optional

Stir frequently, basting chicken breasts with thickening sauce.

You will end up with a moist, tender flavorful and low-cal BBQ chicken.

I'm told this works well with ribs too...but I've never tried it myself

[*NikkiBell*]

Mexican Chicken Tortilla Soup



Ingredients
1 onion, chopped
3 cloves garlic, minced
1 tablespoon olive oil
2 teaspoons chili powder
1 teaspoon dried oregano
1 (28 ounce) can crushed tomatoes
1 (10.5 ounce) can condensed chicken broth
1 1/4 cups water
1 cup whole corn kernels, cooked
1 cup white hominy
1 (4 ounce) can chopped green chile peppers
1 (15 ounce) can black beans, rinsed and drained
half chicken breast - rotisserie cooked and cut into bite-sized pieces
crushed lime whole grain tortilla chips
shredded cheddar cheese
chopped green onions

Directions

In a medium stock pot, heat oil over medium heat. Saute onion and garlic in oil until soft. Stir in chili powder, oregano, tomatoes, broth, and water. Bring to a boil, and simmer for 5 to 10 minutes.
Stir in corn, hominy, chiles, beans, and chicken. Simmer for 10 minutes.
Ladle soup into individual serving bowls, and top with crushed tortilla chips, cheese, and chopped green onion.

Adapted from allrecipes.com

[SamSam]

Originally Posted by DisneyKevin

I posted this in Chat the other night....

Put boneless, skinless chicken breasts in a skillet (or crock pot) that has a cover.

Cover with 1 full cup of ketchup and one can of diet coke.

Stir gently to mix liquid ingredients (I usually add some of the diet coke to the measuring cup of ketchup and then pour the rest of the coke in the measuring cup to get all of the ketchup)

Simmer on medium high to high for 10 - 15 minutes depending on thickness of chicken breasts

Uncover and let sauce reduce.

I usually add a few drops of hot sauce at this point, but it's optional

Stir frequently, basting chicken breasts with thickening sauce.

You will end up with a moist, tender flavorful and low-cal BBQ chicken.

I'm told this works well with ribs too...but I've never tried it myself

That sounds delicious! AND easy, gotta love that. Bonus is we always have Coke Zero on hand because DH loves it.

I made a Spicy Basil Beef stir fry tonight. The recipe changes a little each time I make it, but we love it!
Another really easy recipe that everyone who's ever tasted it has like is:

Chicken Caruso
Slice up 2 boneless, skinless chicken breasts, saute in skillet along with 1 cup sliced celery and 1-2 cloves garlic (diced). When chicken is done add one jar spaghetti sauce (your favorite one), simmer for 30 minutes. Serve over rice.

[jcb]

Mexican Chicken Tortilla Soup looks good. I'm impressed.

My soup recipes all require a can opener. When I want to get fancy, I combine the contents of two cans into one pot.

[WaltD4Me]

Originally Posted by jcb

Mexican Chicken Tortilla Soup looks good. I'm impressed.

My soup recipes all require a can opener. When I want to get fancy, I combine the contents of two cans into one pot.

I was thinking the same thing. The soup sounds and looks delicious, but seems like alot of work versus the can opener method.

[SamSam]

Yum, the Mexican Tortilla Soup sounds delicious, definitely going to try it. That soup brings to mind one of our favorite soups, Mexican Pazole Soup:
3 lbs pork steak (or chops) Cooked in slow cooker until fork tender, then
shred. (I sometimes do this ahead and freeze in packets).
1 Tbls. Veg. oil
2 med. Onions, chopped
4 cloves garlic, minced
2 cans (29 oz) white hominy,drained
2 cans (10 oz)diced tomatoes & chles (RoiTel or similar)
1 can (6 oz) tomate paste
2 Tbls. Oregano
6 cups Chicken broth

In large pot, add oil, onon and garlic and cook until onions are translucent and starting to brown.
Add remaining ingredients and simmer for 30 minutes. If desired sprinkle with strips of toasted corn tortillas.

[roomthreeseventeen]

Originally Posted by DisneyKevin

I posted this in Chat the other night....

Put boneless, skinless chicken breasts in a skillet (or crock pot) that has a cover.

Cover with 1 full cup of ketchup and one can of diet coke.

Stir gently to mix liquid ingredients (I usually add some of the diet coke to the measuring cup of ketchup and then pour the rest of the coke in the measuring cup to get all of the ketchup)

Simmer on medium high to high for 10 - 15 minutes depending on thickness of chicken breasts

Uncover and let sauce reduce.

I usually add a few drops of hot sauce at this point, but it's optional

Stir frequently, basting chicken breasts with thickening sauce.

You will end up with a moist, tender flavorful and low-cal BBQ chicken.

I'm told this works well with ribs too...but I've never tried it myself

Kevin, I may try this tonight on a baked ham.

[lttlmc3]

I love the idea of this thread. Gonna have to look for some of my recipes.

[rchristiansen]

I just made Oprah's Love Sandwich I got on my new Panini maker for a late lunch/early dinner:

We also had some creamy tomato soup topped with cheddar-garlic croutons and shredded cheddar cheese.

http://www.oprah.com/food/Oprahs-Love-Sandwich

Oprah's Love Sandwich

* 2 slices sourdough sandwich bread
* Olive oil for brushing
* 1 teaspoon light mayonnaise
* 3 ounces thinly sliced turkey
* 2 ounces thinly sliced pepper jack cheese
* 2 basil leaves

Directions
Preheat an electric panini press to medium-high heat according to the manufacturer's instructions.

Brush one side of the bread slices with olive oil. Lay the slices, oiled side down, on a clean work surface and brush the tops of each slice with 1 teaspoon light mayonnaise. Place 1 1/2 oz. turkey and 1 oz. cheese and basil leaves on one of the slices of bread. Top the remaining turkey and cheese onto the other slice of bread.

Place the sandwich on the preheated panini press and cook according to the manufacturers instructions until crispy and dark golden brown, 3 to 5 minutes. Transfer the sandwich onto a cutting board.

[*NikkiBell*]

Chinese Egg Drop Soup w/Spinach & Mushrooms & Veggie Fried Rice



Ingredients
6 cups chicken broth
6 to 8 large spinach leaves, rolled and cut in ribbons
1/2 cup diagonally sliced green onions (about 4 small), divided
1/2-1 cup mushrooms, stems removed, wiped clean, and thinly sliced
1 teaspoon soy sauce
Pinch ground pepper
2 large eggs, lightly beaten

Directions

In a medium saucepan or stockpot, bring the chicken broth to a simmer. Stack the spinach leaves on top of each other, and roll them up tightly. Thinly slice into ribbon-like strips. Add the spinach, 6 tablespoons of the sliced green onions, the mushrooms, soy sauce, and white pepper to the broth. When the broth begins to simmer again, gradually add the beaten eggs in a slow and steady stream. Use a fork or a chopstick to create shreds or ribbons with the eggs as they are stirred into the broth-this will shred the eggs into ribbons as they cook. Cook the soup for 1 minute more and remove from the heat. Ladle the soup into bowls and garnish with remaining 2 tablespoons of sliced green onions. Serve hot.

Adapted from Emeril's at foodnetwork.com

Ingredients
2 tablespoons
1/2 cup onion, diced
Salt and pepper
1 clove garlic, finely chopped
2 whole scallions, thinly sliced on the bias, white and green separated
1/2 cup cut carrots
2 cups cold cooked long-grain rice, white or jasmine rice, grains separated

Directions

Heat a large heavy-bottomed nonstick skillet over high heat. When hot add 1 tablespoon of the oil. Add the carrots to the pan, season with salt and pepper, and cook 3 to 4 minutes. Add the onion and scallion whites and stir-fry. Add garlic and remaining oil, if needed. Add the rice to the pan and use a spoon to break up any clumps. Season with salt and pepper and stir-fry the rice to coat evenly with oil. Stop stirring, and then let the rice cook undisturbed until its gets slightly crispy, about 2 minutes. Stir the rice again, breaking up any new clumps. Add the scallion greens. Transfer to the bowl. Stir all the ingredients together with the rice, taste and adjust the seasoning with salt and pepper, if necessary. Serve.

Adapted from Food Network Kitchens from foodnetwork.com.

[DisneyKevin]

Originally Posted by roomthreeseventeen

Kevin, I may try this tonight on a baked ham.

I've never tried it with ham...but it sure sounds good.

Let me know what you think.

[Sawx04]

Santa Barbara Shrimp with Mustard (Wolfgang Puck)



ZD Chard and rice are optional!!

Ingredients
36 to 48 medium shrimp (6 to 8 per person)
Salt and freshly ground pepper
4 tablespoons almond or safflower oil
2 medium shallots, minced
1 bunch fresh tarragon leaves, minced
1/2 cup dry sherry
1/2 cup heavy cream
2 tablespoons unsalted butter, cut into small pieces
2 tablespoons Dijon mustard
1 tablespoon minced chives
Salt and freshly ground black pepper
Directions

Season the shrimp with salt and pepper. Using 2 large saute pans, heat the oil until it begins to smoke. Over very high heat, saute the shrimp for 6 to 7 minutes. Transfer to a warm plate, set aside, and keep warm.

To each saute pan, add 1 minced shallot and 1 tablespoon minced tarragon. Saute for 2 to 3 minutes. Deglaze each pan with the sherry and then combine the sauce in one pan. Add the cream and reduce the sauce until it coats the back of a spoon. Whisk in the butter, 1 small piece at a time. Whisk in the mustard, just at the last minute. Do not let the sauce boil, or the mustard will become grainy. Correct seasoning to taste.

Arrange the shrimp decoratively on serving plates, nap with sauce, and sprinkle with chives