Ranch Seasoned Oyster Crackers

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Ranch Seasoned Oyster Crackers

Great addition to your favorite soup or snack on by the handful!

1 1/2 sticks butter, melted
2 tablespoons ranch dressing mix
1/2 teaspoon dried dill weed
1/2 teaspoon lemon pepper
1 teaspoon garlic powder
1 teaspoon onion powder
2 (16 ounce) packages oyster crackers
Parmesan cheese

 

In a large bowl, combine melted butter, ranch dressing mix, dill, lemon pepper, garlic powder, and onion powder

Add crackers, and gently toss to coat the crackers

Let sit in the bowl while the oven preheats to 250 degrees

Line a large cookie sheet with parchment paper

Spread crackers out on paper and bake for 15 minutes

Remove from oven, sprinkle with parmesan cheese

Mix and return to oven for 10 minutes

Allow to cool completely before storing in airtight canister

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Mediterranean Quinao Salad

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Mediterranean Quinao Salad

Makes about 6 servings

 

2 cups chicken or vegetable broth

1 clove garlic, chopped

1 cup uncooked quinoa

 

1 large cooked chicken breast cut into bite size pieces (optional)

1/2 teaspoon onion powder

1/2 cup chopped tomatoes

1/2 cup chopped kalamata olives

1/2 cup crumbled feta cheese

1/2 teaspoon salt

Fresh chopped parsley and chives, to taste

 

1/4 cup fresh lemon juice

1 tablespoon balsamic vinegar

1/4 cup olive oil

 

 

Bring the chicken or vegetable broth, and garlic to a boil in a saucepan

 

Stir in the quinoa, reduce heat to medium-low, cover, and simmer until the quinoa is tender and the broth has been absorbed, about 15 minutes.  Fluff with a fork

 

Scrape the quinoa into a large bowl

 

Gently stir the chicken, onion powder, tomatoes, olives, feta cheese, parsley, chives, and salt into the quinoa

 

Drizzle with the lemon juice, balsamic vinegar, and olive oil

 

Stir until evenly mixed

 

Serve warm or refrigerate and serve cold

 

*Chick Peas can be used in place of the chicken

 

 

Quinoa is usually considered to be a whole grain (similar to regular white rice, brown rice and other grains such as wheat and barley), it is actually a seed, but can be prepared like whole grains such as rice or barley.

Stuffed Baked Potatoes

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Stuffed Baked Potatoes

 

Wash potatoes making them free of dirt and any bad spots

Poke several holes in potatoes with a fork

Pre-cook potatoes in microwave for 10 minutes

 

Place potatoes in 350 degree oven for 20 minutes

After potatoes have cooled enough to touch, cut each one in half

Scoop out insides and place potato shell aside

 

Mash potatoes with filling ingredients of your choice

Milk, butter, cheese, bacon bits, salt, pepper, ect

Mix well and scoop filling back into shell

 

Place back in oven and bake for 10 minutes or until top is golden and crispy

Remove from oven and top with sour cream, bacon bits, cheese, and scallions

Enjoy!

Chicken with Sun-Dried Tomato Cream Sauce

sundried tomato and cream sauce over chicken

Chicken with Sun-Dried Tomato Cream Sauce

 

4 boneless, skinless chicken breasts

Salt and black pepper

3 tablespoons unsalted butter, divided

3 cloves garlic, minced

2 cups chicken broth

1 cup heavy cream

1/2 cup sliced sun dried tomatoes

1/2 cup grated Parmesan

1/4 teaspoon dried thyme

1/4 teaspoon dried oregano

1/4 teaspoon dried basil

 

Preheat oven to 400 degrees

Season chicken with salt and pepper

Melt 2 tablespoons butter in a large oven-proof skillet over medium high heat

Add chicken; sear both sides until golden brown, about 2-3 minutes per side

Remove from pan and set aside

Melt remaining tablespoon butter in the skillet

Add garlic, stirring frequently, until fragrant, about 1-2 minutes

Stir in chicken broth, heavy cream, sun dried tomatoes, Parmesan, thyme, oregano and basil

Bring to a boil; reduce heat and simmer until slightly thickened, about 3-5 minutes

Return chicken to the skillet

Place into oven and roast until completely cooked through, reaching an internal temperature of 160 degrees, about 15-20 minutes

We enjoy ours served over pasta

Garlic Bacon Cheese Logs

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Garlic Bacon Cheese Logs

Serves about 8

1/2 pound shredded cheese of your choice

4 ounces (half a package) softened cream cheese

1 tablespoon mayonnaise

1 tablespoon lemon juice

1 garlic clove, chopped

1/2 cup crumbled bacon

 

In a small bowl, mix the shredded cheese, cream cheese, mayonnaise, lemon juice and garlic

Form mixture into a log and roll in crumbled bacon

Chill for about an hour for flavors to blend and log to set

Serve with your favorite crackers

Ham and Broccoli Casserole

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Ham and Broccoli Casserole

Makes about 4 servings

 

1 1/2 cups pasta cooked according to package directions

1/2 cup frozen or cooked broccoli, broken into small pieces

1/2 tablespoon olive oil

1 cup diced fully cooked ham

1 (15 ounce) jar Alfredo sauce

1/4 cup milk (add milk to empty sauce jar, shake and add to skillet to get all the leftover sauce)

Black pepper to taste

1/2 cup shredded Colby-Monterey Jack cheese

 

Preheat oven to 350 degrees. Grease a 9×13-inch baking dish

Heat the olive oil in a large skillet over medium heat; cook and stir the diced ham in the hot oil until the edges start to brown, about 5 minutes

Stir in the broccoli

Cook and stir until any excess water has cooked away and the ham and broccoli are hot

Pour in the jar of Alfredo sauce and the milk; stir to blend, sprinkle with pepper, and add the cooked pasta

Stir everything together to coat the pasta with sauce and bring to a simmer

Spread the bubbling pasta mixture into the prepared baking dish, top with shredded Colby-Monterey jack cheese

Bake in the preheated oven until the casserole is hot and the cheese is melted and starting to brown, about 30 minutes