Saturday, September 26, 2015

Chicken Pesto

I first ran across this recipe several years ago. I think I found it in an old edition of Reader's Digest, but I can't swear to that. I made it a couple of times and like most of us I soon forgot about it. Until a week or so ago when I caught a repeat of a Julia Child show where she was making the same thing. I remembered how good this was and made it again. Of course Julia Child made her own noodles and her own Pesto sauce, but I don't go to that extreme. Not at all. Here's a quick and easy Italian chicken recipe that is sure to satisfy anyone. 

Preheat oven to 400 degrees.

4 boneless, skinless chicken breasts.
1 bottle of Classico Basil Pesto sauce.
1 can Hunt's Roasted Garlic diced tomatoes.
2 1/2 cups shredded mozzarella cheese.
Angel Hair pasta.

Grease a regular sized glass casserole dish with Pam. Place chicken breasts side by side in the dish. Using a tablespoon from your kitchen utensil draw, spoon Pesto Sauce over the chicken breasts evenly. Next, spoon your tomatoes over each piece of chicken evenly. Lastly, scatter the shredded cheese over the dish until all contents are covered.

Bake 35-40 minutes or until the cheese is browning.

When the chicken is ready, boil one pack Angel Hair pasta until tender. Serve the pasta as a side dish to the chicken. To keep it from getting dry and sticking to itself, spoon some of the olive oil mixture in the chicken dish over the pasta, drizzling it so as not to get too much on the noodles.

Serve with garlic bread.



Sunday, February 1, 2015

Franks n' Beans

This is a very easy recipe that is good for anything from an everyday family dinner to a quick hors-d'oeuvre for a get-together.

Preheat oven to 350°F.

2 cans pork and beans.
1 can Hormel chili, without beans.
8 boiled wieners, cut into bite size pieces.
1 tablespoon KC Masterpiece® barbeque sauce
1/2 cup cheddar cheese.
1/2 cup mozzarella cheese.

In a large mixing bowl, combine pork and beans, chili, wieners, and barbeque sauce. Mix well. Pour into a 9x13 casserole dish, greased with Pam, evenly distributing the wieners throughout the mixture. Top with cheeses.

Bake for thirty minutes.

This is best served with either dipping style chips or the bread of your choice.




Saturday, January 24, 2015

Carey's Brimstone Chili

This is a recipe that should only be tried by those who really enjoy very hot and spicy dishes. It is a delicious sojourn for people who like hot foods, and by hot I do mean HOT foods. Even I have to be in the mood for it to make this chili. It is delicious but it can also be somewhat painful for people with queasy stomachs. So make it at your own peril and if you like it, bravo!

You will need:

1 pound ground beef
1 pound hot sausage
1 small white onion, chopped
1 green Bell pepper, seeded and chopped
3 Habanero peppers, seeded and finely chopped
4 jalapeno peppers, seeded and finely chopped
2 tablespoons black pepper
1 tablespoon crushed red pepper flakes
3 tablespoons Mexene chili powder
2 cans pinto beans
1 can light red kidney beans
1 can black beans
1 large can crushed tomatoes
1 can diced tomatoes with garlic and oregano
In your chili pot, combine beans and tomatoes. Add one tablespoon black pepper, one tablespoon crushed red pepper flakes, and the three tablespoons of chili powder. Bring to a boil, then cover, reduce heat and simmer.
In a frying pan, combine ground beef, sausage meat, chopped and prepared onions and peppers, and fry until the meat is brown, adding one tablespoon black pepper sprinkled over the top. Mix well. Drain any excess grease.
Add meat mixture to contents of the chili pot. Bring to a second boil and then reduce heat, cover and simmer for 45 - 60 minutes, stirring occasionally.
Best served in a shallow bowl with oyster crackers and shredded cheddar cheese sprinkled over the top.
This will be much better the day after cooking it.