Category Archives: Main Dish

Asian Marinated Beef

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I was always intimidated by cooking my own Asian food.  It seems so time consuming and intense.  Then I decided to be a big girl and give it a try.  Several years ago this was my first attempt recipe.  It was a hit and so yummy!  It will have your chopsticks dancing!  So, give it a shot and try something new.  -AF

Asian Marinated Beef

1/4 c soy sauce

1 T sugar

2 t sesame oil

1/2 c minced green onions

1 T minced garlic

1 T minced ginger

3 T sesame seeds, toasted

1 lb. flank steak

1 T vegetable oil

In a medium bowl, stir soy sauce, sugar, sesame oil, onions, garlic, ginger, and 2 T sesame seeds.  Stir until sugar is dissolved.  Slice flank steak across the grain into thin slices.  Add steak to bowl, toss to coat and marinate for 15 minutes.  Heat vegetable oil in a large skillet over med-high heat.  Add steak in one layer and sauté, turning until brown and cooked through.  Add steak to plate and sprinkle with sesame seeds.  Serve with rice.  I cook edamame to serve with this tasty meal.  Feel free to add extra soy sauce.

Hot Chicken Salad

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I will admit it.  I love comfort food!  When it is gloomy, cold, or I’ve just had a bad day, I need comfort.  The truth about comfort food is it warms us up and we don’t care about the calories.  I have been making Hot Chicken Salad for about 10 years.  It is the perfect meal for your not so perfect days.
Here’s to comfort food! -AF

Hot Chicken Salad

2 cans cream of chicken soup

1 c mayo

1 1/2 c grated cheddar cheese

1 t salt

1 t pepper

4 c chicken, cooked and diced

1 c celery, chopped

1 c onion, chopped

1 c almonds, slivered or sliced

1 (8oz) water chestnut, drained

Chow mein noodles

Mix soup, mayo, cheese, salt, and pepper in a large mixing bowl.  Add chicken, celery, onions, almonds, and water chestnuts.  Pour into a 2 quart casserole dish.  Top with chow mein noodles.  Cook at 350 degrees for 45 minutes.  Plenty of time for you to curl up on the couch before dinner time.  I have served this with white rice.

Homemade Pizza Dough

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We love Pizza!  When we are not ordering from Pizza Hut, we make it at home.  This pizza dough is from Gourmet Magazine.  I have used it for several years.  I can hand toss with the best of them.  (It’s all in the wrist!)  Experiment with all the fun toppings.  In my opinion, the more the better!
It’s all about the dough!- AF

Pizza Dough

2- 1/4-oz. packages active dry yeast

4 1/2 to 5 cups unbleached all-purpose flour, divided, plus additional for dusting

2 cups warm water, divided

2 t salt

Whisk together yeast, 2 Tbsp flour, and 1/2 cup warm water in a measuring cup and let stand until mixture develops a creamy foam, about 10 minutes. (If mixture doesn’t foam, discard and start over with new yeast.)

Stir together salt and 3 cups flour in a large bowl. Add yeast mixture and remaining 1 1/2 cups warm water and stir until smooth, then stir in 1 cup more flour. If dough sticks to your fingers, stir in just enough flour (up to 3/4 cup), a little at a time, to make dough just come away from side of bowl. (This dough may be wetter than other pizza doughs you have made.)

Knead dough on a lightly floured surface with floured hands, lightly reflouring work surface and your hands when dough becomes too sticky, until dough is smooth, soft, and elastic, about 10 minutes.

Divide dough in half and form into 2 balls, then generously dust balls all over with flour and put each in a medium bowl. Cover bowls with plastic wrap and let dough rise in a draft-free place at warm room temperature until doubled, 1 to 1 1/4 hours.

Dough can rise slowly in the refrigerator for 1 day. Bring to room temperature before using.

Now the fun begins.  Stretch out your dough by rolling or tossing. Makes two large pizzas.  Or divide to make smaller, personal pizzas.  Add pizza sauce, cheese, and endless toppings.  I usually brown italian sausage for our pizzas.  Other toppings suggestions: onions, bell peppers, jalapeños, black olives, pepperonis, prosciutto, fresh mozzarella, or basil leaves.

Cook your pizzas for 18 minutes at 350 degrees.  Slice and enjoy!

White Enchiladas

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This recipe comes from my mom’s kitchen.  It is a quick and painless meal.  The hardest part is deciding how cheesy do you want your enchiladas!  And mom, thanks for saving us time in the kitchen!
-AF

White Enchiladas

1 lb. chicken breasts, skinless and boneless

16 oz. sour cream

1 can cream of chicken soup

1 can diced green chilies

8 large flour tortillas

8 oz cheddar cheese (or more if you like it cheesy)

Boil chicken until cooked. Shred chicken.  In bowl combine green chilies, cream of chicken, and sour cream.  Spoon cream mixture on tortilla, spread a small handful of chicken on top, then add a handful of cheese.  Place stuffed tortilla, seam down,  in a greased 8 1/2 X 11” pan.  Continue with the rest of tortillas.  Spoon the rest of the cream mixture over the top of the enchiladas.  Sprinkle with extra cheese on top.

Cook for 30 minutes in a 350 degree oven.

Great leftovers, perfect meal to bring to a friend, and you can make ahead and freeze.

If you want, start with cream mixture then add cheese and onions.

Thai Chicken Strudel

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This strudel is a hit for brunches, lunches, and dinners.  The twist is in the Thai peanut sauce.  Do not let the phyllo dough intimidate you.  It is easy to work with, you just have to think ahead.  I always put my phyllo dough in the refrigerator the night before.  The trick is to keep your dough damp while using it.  Just lay it out and keep a clean, damp clothing covering it as you work.  Show that phyllo dough who is boss!
-AF

Chicken Thai Strudel

2 chicken boneless, skinless chicken breast

3/4 cup bottled Thai peanut sauce (on the Asian aisle)

2 green onions, chopped

2 carrots, grated

1 cup shredded Monterey Jack cheese

2 T chopped cilantro

10 sheets of phyllo dough (freezer section)

1 stick butter, melted

Boil chicken breasts in water.  To add flavor throw in celery and onions or boil in chicken broth.  In a bowl, shred chicken and mix with peanut sauce, carrots, onions, cheese, and cilantro.  Butter the baking sheet and lay out 1 slice of phyllo, brush with butter.  Repeat until all 10 sheets are used.  Sprinkle the chicken mixture along the long side of the dough.  Roll up, brush with butter, and bake seam side down at 375 degrees for 20 to 30 minutes until golden brown.  Once out of the oven let the strudel sit for 5 minutes.  Then slice into 1 inch slices.

The chicken mixture can be made ahead of time and refrigerated until you are ready to make the strudel.

Baked Ziti

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This an easy favorite among my family and friends. Usually we divide the recipe in two dishes. Cook one at home and give the other to a friend. What friend doesn’t like a yummy meal delivered to their door? But be the friend that delivers in a throw away baking container. No one wants to return containers. (stepping off soapbox)
-AF

Baked Ziti

1 box of ziti or penne

1 jar of spaghetti sauce (use your favorite or experiment with a new sauce) *I used RAO’S

15 oz Ricotta cheese (or substitute 1 cup of sour cream*)

1 pkg. 12 oz. shredded mozzarella cheese (add more cheese if you like more cheese- we do)

Parmesan cheese

1 lb. Italian sausage, brown and crumble (optional)

Cook pasta in water with olive oil and salt. Drain. Put pasta into 8 1/2” x 11” olive oil coated casserole dish. Stir in spaghetti sauce, ricotta, sausage, and 8 oz of mozzarella cheese. Sprinkle mixture with parmesan cheese. Top with remaining mozzarella cheese. Now the decision: cook, refrigerate, or freeze. This is my favorite meal to divide in half. I keep one for us and take the other to a friend.

Cook for 20-25 minutes at 350 degrees. If frozen, cook for 45 minutes at 375 degrees.

Top with chopped parsley if you have some.

Serve with garlic bread and salad.

Chicken and Rice Casserole

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Chicken and Rice recipes have been around kitchens for years.  This is a tasty spin on a good winter classic.  Enjoy and you can thank me later for the spare time you had whipping up this dish!

Chicken and Rice Casserole

 1 box Uncle Ben’s Long Grain and Wild Rice (use the original with all 23 herbs, trust me!)

4 chicken breasts, cooked and chopped

1 can cream of celery soup

1/2 c mayo

1/4 c sour cream

1 can slice water chestnuts

1 small jar of pimentos

1 small onion, chopped

1/4 t salt

1/4 t pepper

Cook the rice according to the directions on box.  Then spray 9 x 13 inch dish with cooking spray.  When rice is cooked, mix the rest of the ingredients in greased dish.  Bake at 350 degrees for 30 minutes.  Could it be any easier!

Mexican Stack-Up

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Stack It Up!

I grew up enjoying Mexican Stack-Up.  It is an great meal that is tasty and easy.  Plus how fun to design your own stack-up masterpiece!  Thanks mom  for introducing a fun and easy dinner.

Have fun playing!

Mexican Stack-Up

2-3 lb. pork roast

1 t oregano

3 T chili powder

1 medium onion

3 garlic cloves

1/4 t tabasco

3 t salt

1 t thyme

3 c dried pinto beans

1 can Rotel

Place all ingredients in a large crockpot and cover with water.  Bring to a boil.  Turn to low & cook for 6 hours.  Really that’s it!

This is how I serve it: Shred pork (seriously so tender a two year old could do).  Then drain beans.  Set up your garnishes.  Serve with tortilla chips.  Top with grated cheese, tomatoes, onions, avocados, sour cream, hot sauce, chopped lettuce, and your heart’s desires!  Honestly, stack it up!

A trick I learned from my mom- soak the beans the night before.  It makes them tender and easier to cook.  Thanks, Mom!

Leftovers turned Quesadilla

The next day, we designed our own quesadillas.  Heat in skillet, fold in half, proceed to eat!  Looking Forward to leftovers!

Sante Fe Chicken

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It does not get much easier!  Sante Fe Chicken is a little dish I have been making for years.  It is requested by family and friends.  If they only knew how easy it was.  I’m letting the secret out.

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Sante Fe Chicken

2 T oil
4 chicken breast, boneless, cut in small cubes
1 t paprika
1 t salt
1/4 t pepper
2 garlic cloves, finely minced
1 bell pepper, chopped
1 white onion, chopped (or red)
1 can Rotel
1 cup water
1 1/2 cup instant rice
1 cup shredded cheddar cheese

Heat oil in electric skillet or large skillet.

Sprinkle chicken with paprika, salt, & pepper.

Cook chicken in oil for approximately 4-7 minutes, stirring occasionally.

Add bell pepper, onion, & garlic.  Cook an additional 2-3 minutes.

Add Rotel and water.  Bring to a boil.

Stir in rice.

Sprinkle with cheese.

Turn off heat and cover tightly with lid.

Let stand for 5 minutes.

Serve with chips, salsa, sour cream, and chips.