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Chicken Tetrazini Recipe

Monday, January 14th, 2008 by The Cooking Guy

For those of you who have hectic lives, but still want to feed your family a healthy and delicious, freezer cooking is a great option.  Making meals ahead of time and freezing cuts down on your time spent in the kitchen.  Freezer meals can be made all at once or one at a time.  Each time you cook dinner for your family, make a double or even triple batch and freeze the rest for later use.  This is one of those great meals where you can have it for dinner tonight and freeze for later.

This recipe makes one meal.  You will need to double or triple if you are freezing.

So here is what you will need to get started
Ingredients:

• 8 oz spaghetti, cooked
• 1 onion, finely chopped
• 1 cup green pepper, chopped
• 5 cup cooked chicken, diced
• 4 cup grated cheese (Monterey jack or cheddar/Monterey jack)
• 2 cans cream of chicken soup (you could use a combo of mushroom, chicken or celery)
• 1 soup can of milk
• Salt and pepper to taste.

Steps:
Combine all the ingredients into a big bowl and mix well.  If you are freezing this meal for later use, freeze in a freezer plastic bag.

When you are ready to serve (from frozen state), simply microwave until heated all the way through and serve.  If you are not freezing, preheat oven to 375 and bake for 30-40 minutes or until bubbly.

If you want a fancier meal, you can put it in a pan and top with buttered breadcrumbs or crushed cornflakes and bake until bubbly and the top is crunchy.

This is literally one of those meals that you can have on the table in 15 minutes.  While the Tetrazini is microwaving or in the oven, cut up some fruit and maybe make some quick refrigerator biscuits.  Ta-da!  Dinner is served.

Beef-Topped Bean Enchiladas Recipe

Saturday, December 15th, 2007 by The Cooking Guy

I have the best Beef-Topped Bean Enchilada recipe that will have your family asking for more.  This recipe is a perfect a freeze-ahead meal. 

Here is what you will need to get started on a dish I’m sure your family will love!
Enchiladas
Ingredients:

• 6-8 flour tortillas (you can adjust the number to fit your family)
• 1 can refried beans
• 2 cups grated cheddar cheese (or you could use Monterey Jack or a combo of both)

Steps:
Spread each flour tortilla with a couple of Tablespoons of refried beans and sprinkle with cheese. Roll up and place in plastic freezer bag.

Beef topping:
Ingredients:
Brown following in a sauté pan:

• 1 lb hamburger
• 1 medium onion, chopped

Steps:   
Drain meat, and then add:
16 oz salsa (or less if preferred)
1- 8 oz can of tomato sauce
1-2 tsp ground cumin
1/8 tsp garlic salt

Heat together for two or three minutes and then cool and package in a freezer plastic bag.

To Serve
If frozen, thaw enchiladas and beef topping.  Once they are thawed, place the enchiladas in a sprayed pan and top with the beef topping and sprinkle with grated cheese.

Bake on 375 for 30-35 minutes or until bubbly.

To make a wonderful addition to your enchilada, top with shredded lettuce, chopped tomatoes and sour cream.

Best Freezer Meatloaf and Meatballs

Sunday, October 28th, 2007 by The Cooking Guy

For those of you who are super busy and don’t have time to make dinner each night, than freezer cooking is for you.  It is a great way to get a delicious, nutritious and fast meal on the table.  I have a wonderful, tasty and easy recipe for Meatloaf and Meatballs that will have your family asking for more.

These two recipes are great freeze-ahead meals. They require the same ingredients, so you can make two meals in one.

Here is what you will need to get started.

Meatloaf
Ingredients:

• 1 lb hamburger
• 1 package onion soup mix
• 1 egg
• 1 tsp of Worcestershire sauce
• 1-2 tablespoons of ketchup
• ½ cup of oatmeal or crushed saltine crackers

Steps:
Mix all the ingredients together and mash into desired shape. For the Meatloaf, you could make it into a really large doughnut with a hole in the middle.  Because you can cook from the frozen state, the hole in the middle helps it cook evenly.  Or you could shape it into the traditional loaf shape.  Then freeze in a gallon sized plastic bag.  Always make sure you use freezer bags when freezing meals.  Generic or other plastic baggies will not keep the food as fresh.

When you are ready to prepare your meatloaf, preheat oven to 375 degrees.  Put it in a large pie pan or square pan; this allows the grease to drain away as it is cooking or if you are using a loaf shape, put it in a loaf tin.  Cook for one hour if thawed and about one hour and ten minutes if frozen.  After it is done cooking, simply lift it up out of the pan, slice and serve.

Meatballs
If you are making meatballs, shape the balls with a Meat Baller and bake. Bake on 350 degrees for about 35-40 minutes or until the middle is no longer pink.   Let cool and freeze the cooked meatballs.  Again, freeze in freezer plastic bags.  When you want to serve them they just need to be heated up.

Meal Suggestions:  
Here are some suggestions on how to use your Meatballs.

• Brown gravy over rice or mashed potatoes.  This makes a super quick and easy dinner.
• As a stew with a packet of stew seasonings and some potatoes and carrots.
• Rolled in Barbeque Sauce is also delicious.
• Thaw your meatballs and place in slow cooker with a small jar of grape jelly and I bottle of ketchup and let simmer for a few hours.
• Spaghetti and Meatballs
• Sweet and Sour sauce over rice
• Or any way that you already use Meatballs

Obviously, this recipe is for one meal.  Double or triple if you want to freeze additional servings for later use.

Slow Cooker Pot Roast Recipe

Friday, October 5th, 2007 by The Cooking Guy

I have the best slow cooker pot roast recipe.  My family goes crazy over this meal.  The meat comes out so delicious and tender that it is practically falling off your fork.  Because the recipe calls for different mixes, it is just packed with a fist full of flavor.  Plus it takes no time at all to prepare.

I love using my slow cooker because I just throw something together in the morning and forget about it.  At about 3 pm when my mind usually starts rolling through all the things I could make for dinner, I suddenly realize dinner is already made and will be done when I walk in the door.  Now what could be better than that?  It’s a fast, healthy and delicious meal that will practically put itself on the table.  I love it!

Here is what you will need for the pot roast.
Ingredients:

• 3-4 lb roast (you can use any kind of roast.  I always buy the cheapest which turns out wonderfully)
• 1 pkg. ranch dressing mix
• 1 pkg. brown gravy mix
• 1 pkg. Italian dressing mix
• 1 cup water (enough to just barely cover the roast)
• Salt and Pepper to taste

Steps:
Add all of the dry ingredients to the bottom of the slow cooker and add the roast.  Cover with water. Remember not to add too much water because the slow cooking process will draw out moisture from the meat.  Sprinkle a little salt and pepper on the roast.  Simmer on low for 8 hours.  Or if you don’t have 8 hours, turn on high for 4 hours.  When it is done, slice and spoon the drippings over the meat.
Tip: If the meat is not as tender as you would like, you can cook for a bit longer.  The longer it sits in the slow cooker, the more tender it gets.

You could add vegetables in with your roast, but I usually don’t to cut down on fat. If you do add vegetables to the slow cooker, add them to the bottom and top with your roast.

This meat is wonderful with mashed potatoes, steamed carrots and rolls.  Sometimes I will spoon some of the drippings over the steamed carrots for a little extra flavoring.  You could even used left over potatoes or instant to save time.

Other menu suggestions: Baked Beans, Potato Salad, Green Salad, Bakes Potatoes, French Fries or you could serve with anything your family loves to eat.

Rarely are there leftovers at our house, but for the times we do have leftovers, I make sandwiches the next day.

I hope you love this recipe as much as my family does.

No Bake Cookies Recipe

Sunday, September 23rd, 2007 by The Cooking Guy

For my favorite part, we usually whip up a batch of my famous No-bake Cookies for dessert. They are fast and easy and the best part is you don’t have to cook them. These need to be made ahead of time so they can set up. They are chocolaty with a hint of peanut butter and rolled oats. I just love them!

Ingredients:

• 2 C Sugar
• 1/2 C Milk
• 1 Cube Margarine or butter
• 1/2 C Hershey Cocoa
• 1/2 C Peanut Butter
• 1/4 tsp. Salt
• 1 tsp. Vanilla
• 3 1/4 C Quick Oatmeal

Steps:
In a saucepan mix the milk, sugar, cocoa and butter. Boil for one minute. Turn off heat and add salt, vanilla and peanut butter. Gradually add oats and mix well. Drop onto waxed paper and let set for 4 hours.

I hope you love this meal as much as we do. Enjoy!

Roasted Asparagus Recipe

Wednesday, September 12th, 2007 by The Cooking Guy

Roasted Asparagus  can be prepared easily. You can make it to be as fancy or informal as you want. 

Ingredients:

• 1 bunch fresh asparagus, trimmed
• 2 Tbsp. Olive Oil
• Salt and Pepper
• Lemon Juice

Steps:
Preheat oven to 400 degrees.  Wash and trim asparagus.  Lay asparagus on cookie sheet and drizzle with olive oil.  Sprinkle with salt and pepper.  Bake for 10-15 minutes or until tender.  Sprinkle with fresh lemon juice for a wonderful lemony taste.

I usually pour a little chicken roll sauce over the asparagus for a tasty twist.  Yummy!

Perfect Chicken Rolls Recipe

Saturday, September 8th, 2007 by The Cooking Guy

Are you in need of a quick meal?  I want to share with you this wonderful family Chicken Rolls recipes. We make this meal for practically any occasion.

Not only are the chicken rolls wonderfully delicious and filling, but they are super easy and quick to make.  You could even make the filling ahead of time and refrigerate or freeze.

The perfect compliment to these flavorful Chicken Rolls is fresh vegetables.  I usually serve with roasted asparagus. If you don’t like asparagus, you could serve with fresh green beans or broccoli.

Here is what you will need:

Ingredients:

• 2 chicken breasts cooked, diced
• 8 oz softened cream cheese
• 1 tbsp minced onions
• 2-3 stocks of celery, finely chopped
• ½ cup walnuts, chopped
• 1 small can mushrooms
• ½ tsp melted butter
• 2 cans of crescent rolls
• 1 pkg chicken flavored stove- top or herb flavored croutons- finely chopped
• 1 can cream of chicken soup
• 1 C chicken broth
• ½ cup butter

Steps:
Mix chicken, cream cheese, onions, celery, walnuts, mushrooms and ½ tsp melted butter.  Separate rolls and stretch out flat.  Pour ¼ cup mixture in center of each crescent roll.  Dip in melted butter then in crushed crumbs.  Place on cookie sheet and bake 20 minutes on 375 degrees.  You can freeze them raw for later use.  Bake frozen for 30-35 minutes.

Sauce
Mix cream of chicken soup and chicken broth in saucepan until hot.  Pour over baked chicken rolls.

You can omit the mushrooms if your family does not like them.

Spanish Bell Pepper Confit Recipe

Tuesday, September 4th, 2007 by The Cooking Guy

Not many of us are familiar with Spanish cuisine which has many interesting dishes. So today I will be sharing this wonderful starter, Spanish Bell Pepper Confit, which serves two.

In this recipe, we will be using ingredients like bell peppers, garlic, olive, anchovies and eggs. Before I give you the recipe, let me share some of these ingredients health properties.

Bell peppers are crammed with vitamin C and placing them under heat to blacken the skins, drives off some of the moisture and intensifies the flavor, much like with sun-dried tomatoes.

Garlic is one of the super foods. It is anti-fungal as well as reducing the levels of blood fat and cholesterol and the tendency for the blood to clot.

Adding olive oil enhances this wonderful mixture of health-giving foods even further by raising the levels of “good” cholesterol.It is also rich in the anti-oxidant vitamin E and the vital mineral, selenium.

Finally the anchovies, with their Omega 3 fish oil and valuable minerial selenium, complete this healthful package.

The eggs which should be from free-range chickens for best flavor and nutrients. Many people shun eggs on the ground they contain cholesterol. This is true, but all nutrition is a matter of balance and the advantages of eggs outweigh the cholesterol factor, because they contain a rare B complex vitamin: choline- found in eggs and liver. Low levels of choline can lead to liver dysfunction as well as important changes in the brain. Choline converts to a brain cell transmitter, acetylcholine, low levels of which have been linked to loss of memory and even Alzheimer’s disease.

Ingredients needed:

• I lb or 1/2 kilo of bell peppers
• 2 oz or 50g anchovies
• 2 eggs
• 2 cloves of garlic
• Salt and black pepper to season
• Olive oil
• 8 leaves of basil

Steps:
Halve and de-seed the bell peppers and place on a baking tray under a broiler until the skins are blackened. When they have cooled somewhat, peel off the skins.

Place on a baking tray and sprinkle on sea salt and black pepper. Peel and slice the garlic cloves very thinly and sprinkle over the peppers. Drizzle with extra virgin olive oil. Bake in the oven at 80c (150f) for 30 minutes and allow to cool.

Meanwhile, hard boil the eggs and then shell and quarter them

Plate up the peppers and serve with the hard boiled eggs, cut into quarters and strips of anchovies.

Finish off by sprinkling the fresh basil leaves over the dish.

There you have it, an interesting way to serve confit.

Awesome Barbeque Chicken Pizza

Monday, August 20th, 2007 by The Cooking Guy

Are you in need of a quick meal?  I have a great recipe that is fast, yummy and sure to please the pickiest of eaters.  The great thing about this recipe is it is quick and easy, and something your kids can help you make.  The recipe is Barbeque Chicken Pizza.  Now who doesn’t love pizza?  I know I do.  Kids especially love pizza. This recipe can be made partially from scratch or part store-bought, so you don’t have to be an expert cook to make this.   Plus, you get to use as many fresh ingredients as you want.  So here is what you will need.  Keep in mind, you can add or delete ingredients your to suit your family’s preferences.

Ingredients:

• 1-pizza crust
• 2-1 cup shredded chicken
• 3- 1-2 cups shredded cheddar cheese
• 4-1/2 cup mozzarella cheese
• 5-1/2 cup sliced green bell pepper
• 6-1/4 cup chopped onion
• 7-1/4 cup chopped green onion
• 8-1/2 cup barbeque sauce
• 9-1 jar pizza sauce

Optional ingredient suggestions: mushrooms, olives or red peppers.  Or you can add what ever ingredients sound good to you.
Steps:
To get started you will need to cook your chicken.  I usually roast or slow cook a whole chicken.  Not only can I use the meat for this recipe, but you can use it for other dishes as well.  Once the chicken is done, shred it and toss with your barbeque sauce.  You could also use your favorite barbeque sauce recipe to toss your chicken in.  Set aside for later.

For the pizza dough, you have a few options.  You can purchase a store bought crust, buy dough and cook it from a local pizza place, make your dough from scratch or use a package mix and make the dough yourself.  Personally, I buy the already made crust.  This saves a lot of time.  That way, I just add the toppings and whip it in the oven.

Now take your pizza crust and top it with a thin layer of pizza sauce.  If you like a lot of sauce, add as much as you like.  Next, top your pizza with your shredded cheddar cheese.  Now you are ready to add your barbeque chicken, bell peppers, onion and green onions.  You can add them in any order you would like.  I usually like to add the chicken and then top with the vegetables.   Once you have all the ingredients you want on your pizza, sprinkle the top with your shredded mozzarella cheese.  You are now ready to bake your pizza.  Depending on they type of pizza crust or dough you will need to bake according to the package directions.

Once the pizza, is done, slice and serve.  Not only does it taste good, but it makes a wonderful presentation.

Because this pizza is so wonderful and easy to make, it is a great dish to take to pot lucks, parties or just anytime you want to impress your friends and family.  It is sure to please and have your friends and family asking for more.

Apple and Blackberry Crumble Recipe

Sunday, August 19th, 2007 by The Cooking Guy

This simple recipe serves four.

Ingredients:

• 2 large cooking apples
• 6oz or 175g blackberries
• 3oz or 75g caster or fine sugar
• 2 tablespoons of water
• 5oz or 150g all-purpose or self-raising flour
• 2oz or 50g butter, olive oil based or low fat spread
• 2oz or 50g granulated sugar

Steps:
Peel and slice the apples. Put into a pan with the washed blackberries, caster/fine sugar and water. Heat gently on hob for 5-7 minutes to soften apples and melt sugar.

Put the flour and butter or spread into mixing bowl and knead by hand to form a breadcrumb consistency.

Wash hands and then add the sugar and stir to distribute evenly. Put the fruit mix into a oven proof dish and top off with the crumble mixture, smoothing and firming the top with the back of the spoon. Bake in the oven for 25 minutes at 170c or 325f.

Serve while hot.

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