Memories and healthy recipes for your dinner table.
This is basically a lighter version of shrimp scampi. The lemon zest adds a fresh twist without becoming too overbearing. I like to use cooked shrimp tossing it in with the pasta and parsley. I do not have to worry about over cooked rubbery shrimp. …
Tonight is movie night. The featured showing: “Finding Nemo”. I love Pixar movies because the scripts are genuinely well done and they always feature beautiful music in their films. Movie night is also kids choice. The kids decide what we eat for dinner. Mason, our …
This is a recipe from my mother-n-law Nadine. She makes an enormous amount because she uses it in different ways. Part of the chicken she adds to a white sauce for the chicken and rice and the other half she uses in her chicken noodle soup. If she is making soup she adds more water.
Source: Nadine Partridge
3 pounds chicken tenders or breasts
4-6 cups water
4-6 bullion cubes
1 large onion, chopped
6 cloves garlic, minced
1/4 cup butter
1/4 cup flour
2 cups milk
1 cup uncooked rice
Over low heat simmer chicken, water, bullion, onion and garlic in a pot until chicken falls apart; about 3 hours.
Cook rice according to package directions using the broth from the chicken in place of the water.
In a large sauce pan melt butter over medium-low heat. Add flour, stirring until well combined. Pour in the milk whisking constantly to break up any lumps. The sauce should be smooth. Continue stirring until sauce begins to thicken. Add half of the chicken from the pot. Stir until combined. Continue to simmer until thicken; about 6 minutes.
To serve place a serving of rice on a plate. Top with a serving of the chicken mixture.
Variations:
In the place of the butter, flour and milk sauce use 1 can cream of mushroom soup and 1 can of cream of chicken soup, 1/2 cup sour cream and a splash of Worcestershire sauce.
Also try adding the sour cream and Worcestershire sauce to the flour and milk sauce above.
My mom was queen of the pasta salad. Not the kind smothered with dressings or dripping with sauce. Rather simply flavored with a smidgen of salad dressing. Enough to give a little flavor. I learned how to basically clean out the frige and turn odds and …
There is at least one night a week when we are having so much fun playing that we loose track of time and before we know it 6:00 has come and gone. Dinner becomes a bedtime snack after baths and before the kids shuffle off …
French Onion Salisbury Steak is another one of our favorite family recipes. French onion is probably a deceptive word to use because the sauce is nothing like French onion soup. This dish reminds me “Ratatouille” the movie from Pixar. Each part is essential to the whole. The flavors from the sauce meld with the meat and the cheese bread sends everything into over drive. We use whatever bread we have on hand, usually whole grain or this time it was Oroweat Country White. French is probably best but when you are in a pinch regular sandwich bread is fine.
Source: Cuisine At Home
1 1/4 pound ground chuck
1/4 cup minced fresh parsley
2 tbsp minced scallion
1 tsp kosher salt
1/2 tsp pepper
2 tbsp flour
Combine beef, parsley, scallion, salt and pepper. Divide evenly into four portions and shape into 3/4 – 1 inch think patties. Place the flour in a shallow dish; dredge each patty in the flour. Reserve 1 teaspoon flour.
Sauce:
1 tbsp olive oil
2 cups sliced onion
1 tsp sugar
1 tbsp minced garlic
1 tbsp tomato paste
2 cups beef broth
3/4 tsp kosher salt
1/2 tsp dried thyme
Heat oil over medium high heat. Add patties and cook 3 minutes on each side. Remove from pan.
Add onion and sugar to pan, saute until soft; about 5 minutes. Stir in garlic and paste; saute 1 minute until paste begins to brown. Add reserved flour, cook 1 minute. Stir in broth, salt and thyme.
Return patties to the pan; reduce heat and simmer 10 minutes.
Cheese Bread:
4 slices French bread, cut diagonally 1/2 inch thick
2 tbsp unsalted butter, softened
1/2 tsp minced garlic
Paprika
1/2 cup shredded Swiss cheese
2 tbsp Parmesan cheese
Preheat oven to 400 degrees. Place bread on a baking sheet. Combine butter and garlic; spread on one side of each slice of bread. Sprinkle with a dash of paprika. Combine cheese and sprinkle evenly over bread. Bake until crisp and cheese is bubbly, 5-10 minutes.
I tried a recipe last week entitled Broccoli and Butternut Squash Fettuccini and Lemon Chicken. It was a little gormet for the kids and Stephen. I liked the idea but do not think I will ever make it again unless I make a few changes. …