What's Cookin'? - A Recipe Share Thread

Discussion in 'The DIS Unplugged Podcast' started by *NikkiBell*, Dec 30, 2010.

  1. gretchenohar@hotmail

    gretchenohar@hotmail <a href="http://www.wdwinfo.com/dis-sponsor/" targ

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    Here's a fast & easy one:
    Pound boneless chix breasts to even thickness (or buy cutlets). Saute briefly in EVOO over med high heat till lightly browned on each side. Spread about 1 Tbsp (or a little less) prepared pesto over the top of each cutlet. Top with a slice of provolone cheese. Place in a preheated 375* oven for 8 - 10 min or till done - or place under broiler till cheese is melted & slightly brown.
    Can also use turkey cutlets, but will have to adjust baking time.
    This is surprisingly tastey for such little effort.
    Serve with wild rice (Uncle Ben's Original Recipe is fast & easy) and a green veg.
    Dinner's on the table in no time!
     
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  3. gretchenohar@hotmail

    gretchenohar@hotmail <a href="http://www.wdwinfo.com/dis-sponsor/" targ

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    Have you ever tried Penzy's? They have the BEST spices! Can order on-line if you don't have one in your town....
     
  4. k5jmh

    k5jmh When Yuba plays the Rumba on his Tuba...

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    Christy made "Green" something tonight and it was good!!

    [​IMG]
     
  5. jcb

    jcb always emerging from hibernation

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    Looks beige, not green, but still good. Will Christy share the recipe?
     
  6. Joshua_me

    Joshua_me Today's Sustainable Fish

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    As I was slowly lowering my butt into my Crock Pot Saturday morning...

    (My Boston Pork Butt, of course.... :laughing: )

    I was searching the web for an easy way to prepare it and 'stumbled upon' *this* page which gave me a lot of ideas for easy pork-related recipes.

    Just thought I'd share... :smickey:

    http://www.flylady.net/pages/FFT_SlowCookPork.asp
     
  7. girli565

    girli565 A Miami kind of girl

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    Made this because we are on weight watchers in my house. I know GASP diet food! But really it doesn't taste like diet food. I make arroz con pollo a lot in my house bc we are Cuban and love it but making it healthy is a task and Gina on the skinnytaste.com website even pleased my mother who is my Cuban food guru.

    It was amazing, flavorful, and really made my husband feel like we were cheating on our diet when we weren't.
     
  8. tnkr mom

    tnkr mom DIS Veteran

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    Had a great dip over the weekend with pantry items:

    Mock Sushi Dip - (NO FISH)

    Take a block of cream cheese and slice in half( horz). put bottom on a dish with small lip
    on bottom half spread wasabi paste couple tablespoons 2-3
    top with chopped pickled ginger (jar sushi type) sam 2-3 TBLSPs
    flip top half of cream cheese on and lightly push on sesame seeds
    douse with soy sauce and serve with rice crackers or crostini's - Was SOOO good

    And nothing was left!
     
  9. MelissaFromRI

    MelissaFromRI There's a great big beautiful tomorrow , <font col

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    :goofy: Giving this thread a bump :goodvibes
     
  10. *NikkiBell*

    *NikkiBell* The WDW Merchandise Walking Bible Moderator

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    Not a big fancy recipe, but incredibly good (and not as spicy as one would think):

    Chicken burgers grilled with salt, cracked pepper, McCormick Montreal Chicken seasoning, paprika, and thyme...topped with pepper jack cheese and two slices of jalapenos...with a bit of spicy mayo (mayo + Frank's Red Hot sauce). EXCELLENT!
     
  11. MelissaFromRI

    MelissaFromRI There's a great big beautiful tomorrow , <font col

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    That sounds yummy and McCormick Montreal Chicken seasoning is on sale for $1 at Stop & Shop this week :yay:
     
  12. *NikkiBell*

    *NikkiBell* The WDW Merchandise Walking Bible Moderator

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    Last night I made a buffalo chicken meatloaf. I'm trying to eat more healthy and had ground chicken to use up. I looked at a couple of recipes online and tweaked them to my liking. Here's what I did:

    1 lb. ground chicken
    1/4 cup onion, finely chopped
    1/4 cup celery, finely chopped
    1/4 cup carrot, finely chopped
    1-2 garlic cloves, finely chopped
    1 egg white
    1/4 cup Frank's hot sauce (or another buffalo-style sauce)
    1 cup Italian-style breadcrumbs
    Sea salt
    Cracked pepper
    Thyme
    McCormick's Montreal Chicken Seasoning

    Preheat oven to 350. Place ground chicken in a bowl and mix with onion, celery, and carrot. Add garlic and egg white. Mix together with breadcrumbs and seasonings. After finely mixed, add hot sauce and mix together. You can add more hot sauce, if need be depending on your tastes. Brush top with hot sauce and cover with foil. Place in a meatloaf pan and bake for 30. Take foil off and bake for an additional ten minutes until crispy on top and cooked in center. Let set for 10 minutes before serving.

    Note: You can also mix in blue cheese crumbles or spread them over the top during baking. I was trying to cut back on the fat content and didn't do this. It would make a great taste though!
     
  13. MelissaFromRI

    MelissaFromRI There's a great big beautiful tomorrow , <font col

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    Sounds delish :thumbsup2
    I'll be trying that in the next few weeks :woohoo:
     
  14. Cap.Steamboat Willie

    Cap.Steamboat Willie Mouseketeer

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    Summer Cold Pasta Salad

    Serves 4 - 5
    Ingredients:
    • ½ lb. Penne Rigate Pasta
    • 3 Tbls. Wasabi Mayo
    • 1 Tbls. Raspberry Wasabi Dipping Mustard
    • 5 oz. Birds Eye Frozen Baby Peas
    • 4 – 5 large scallions
    • 2 - 3 Stalks of Celery
    • 4 oz. Virginia Ham Slices
    • 3 oz. Prosciutto Ham
    • 3 oz. Sushi Ginger
    • 1 - 2 oz. olive oil
    • 1 - 2 oz. extra virgin olive oil
    • 1 tsp. fresh ground black pepper

    Directions:
    1. Boil ½ lb. Penne Rigate Pasta in lightly salted water, drain then stir in 1 oz. of extra virgin olive oil, let cool.
    2. Julian 4 oz. Virginia Ham Slices, 3 oz. Prosciutto Ham, and 3 oz. Sushi Ginger
    3. Finely dice 4 – 5 large scallions and 2 - 3 Stalks of Celery.
    4. Sauté the julienned 4 oz. Virginia ham Slices, 3 oz. Prosciutto Ham with 1 oz. of olive oil till brown and slightly crispy. Add more olive oil if needed to brown properly.
    5. Naturally defrost 5 oz. Birds Eye Frozen Baby Peas
    6. In a large sized bowl add the pasta, ham, celery, scallions, ginger and baby peas blend together with the wasabi mayonnaise and raspberry wasabi dipping mustard.
    7. Add fresh ground black pepper.
    8. Refrigerate overnight so flavors can marry (may add additional wasabi to taste).
    9. Serve with a nice Napa chardonnay.
     
  15. *NikkiBell*

    *NikkiBell* The WDW Merchandise Walking Bible Moderator

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    I love summer pasta salads!!! This looks fabulous! :thumbsup2
     
  16. *NikkiBell*

    *NikkiBell* The WDW Merchandise Walking Bible Moderator

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    What fall recipes are you all cooking?
     
  17. SamSam

    SamSam http://www.wdwinfo.com/dis-sponsor/index.

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    Soups! Love soups! Yesterday I made a huge pot of hamburger soup, which is basically browned hamburger (drained) with anything you want thrown in. Last nights was:
    Hamburger (browned and drained)
    1 can Ro Tel (for a little heat)
    1 Jar canned garden tomatoes (yum)
    3 cups beef broth (aprox.)
    3 potatoes (cubed)
    4 carrots (sliced)
    1 large onion (chopped)
    2 stalks celery (sliced)
    1/2 cup dried garbanzo beans
    1/2 package frozen corn
    1/2 package frozen spinach
    1/2 head cauliflower(chunked up)
    black pepper (to taste)
    red pepper flakes (to taste)

    I add or delete items by whim, depending on what I have on hand. We love it and enjoy that it's different every time I make it. I sometimes add chopped brocolli, different kinds of beans, squash, whatever I have on hand!
     
  18. DisneylandDeeDee

    DisneylandDeeDee Mouseketeer

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    This is the time of year for all things pumpkin. Honestly, I rarely use boxed cake mix but when I saw this recipe I thought "why not" because it is so quick to make. It came out moist and tasty!

    Pumpkin Bundt Cake

    1 18.25 oz box of yellow cake mix
    1 3.4 oz box of butterscotch pudding
    1/4 c vegetable oil
    1 cup canned pumpkin
    2 teaspoons pumpkin pie spice

    Combine all of the ingredients and beat on low speed for 30 seconds. (I use a mixer). Then beat for 4 minutes. Pour into a greased and floured 10" fluted pan or Bundt pan. Bake at 350 for 50 - 55 minutes or until a wooden toothpick comes out clean. Cool in pan for 15 minutes before removing to a wire rack to cool. Serve it with whipped cream or glaze it with the recipe below.

    Cream Cheese Glaze:

    1 3 oz package cream cheese
    3 tablespoons milk
    2 tablespoons powdered sugar.

    Beat until smooth. Add more milk for a thinner glaze.
     

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