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Showing posts from February, 2009

Quick Marinated Chicken

3-5 chicken breasts (pork chops are great too)
1/2 cup of your favorite Italian salad dressing

Put chicken in a gallon size plastic bag with dressing. Get out as much air as possible, then close and squeeze bag to coat chicken. Put in fridge to marinate for at least 30 minutes. Before opening the bag, take a food can and hit chicken to flatten it.

During summer, BBQ it outside on pieces of foil on low heat. During the cooler months of the year, place a piece of foil on a cookie sheet and broil it on low.

TIP: Leftovers are excellent chilled and cut up on a green salad.

Sauted Asparagus

Sorry to all those asparagus haters out there, I happen to love these things.

1 bunch asparagus
2 TBS butter or margarine
1 tsp garlic powder
dash of salt

To prepare, wash asparagus then break the ends off. The asparagus will automatically break off were the stalk becomes too stringing. Melt butter in saute pan, cut the asparagus into smaller bit size pieces and add to the pan. Sprinkle with salt and garlic powder. Stir until blended.

Cover and simmer for just a few minutes (3-4) on medium heat. Then uncover and stir occasionally until desired tenderness is achieved.

Broccoli and Cheese Quiche

1 cup broccoli
1 cup cheddar cheese, shredded
5 eggs
1 3/4 cup half n half
1/4 tsp salt
1/4 tsp pepper
8 pieces of bacon, cooked and crumbled or 1/2 cup diced cooked ham
1 pie crust, not baked

Put broccoli cheese and ham or bacon in the pie crust. Add half n half, eggs, salt and pepper together in a bowl. Pour mixture into pie crust. Bake at 425 for 15 minutes then lower temp to 325 and bake another 30 minutes or until stiff.

Easy Garden Bake

1 cup chopped zucchini, steamed
1 large tomato, diced
1/3 cup onion diced, or 1 TBS dried onion
1/3 cup grated parmesan cheese
1/2 cup Bisquick Mix
1 cup milk
2 eggs
1/2 tsp salt
1/8 tsp pepper

Preheat oven to 400. Spray 9 inch pie plate with nonstick spray. Steam zuchini and place in pie pan. Dice tomatos and onion and add them too.

In another bowl mix remaining ingredients and blend them together well. Pour into pie pan, and bake for 20 minutes or until center is set.

From our friends at Betty Crocker

Pie Crust

Finding a pie crust recipe has taken a while. Here is the one I found that works the best for me. Makes 2 pie crusts (top & bottom or 2 bottoms)

2 cups flour
1 tsp salt
2/3 cup shortening
5-6 TBS cold water

Mix flour and salt together, then cut in shortening using 2 knifes sliding in opposite directions. When you get the shortening cut into small pea sizes then add water a tablespoon at a time until it forms a ball when you squeeze the dough together.

VERY IMPORTANT: Make the dough into a ball and wrap it in plastic wrap. Refrigerate over night if possible or for a least 6 hours.

Roll it out and get it into the oven as soon as possible, it needs to stay cold. Bake at 400 for 15-18 minutes.

Avocado & Papaya Salad

1 bag spinach leaves (4 cups) 2 cups peeled papaya slices 1 medium avocado, peeled pitted and sliced 1 small red onion, thinly sliced 1 seedless orange, peeled and sectioned 1/2 cup Italian salad dressing