by Marsha | Mar 27, 2011 | Breakfast / Brunch, Main Dishes, Vegetarian Recipes |
My family loves Asparagus and Quiche. Making a dish that combined the two was a no-brainer. This is a wonderful spring-time breakfast or brunch recipe that your family will appreciate. Just put this together and let it bake while you enjoy your first cup of coffee. If you’re a vegetarian just leave off the ham it is still delicious. 6 to 8 asparagus spears 1/2 bell pepper ( I used red a red one) small onion chopped 1 cup cooked ham – cubed 3 cups shredded swiss cheese 1 Tablespoon fresh or dried parsley 1 pint egg beaters or 8 eggs 1/4 cup milk salt and pepper to taste Wash asparagus and cook in a skillet of water for 3 minutes. Drain in colander. When cool enough to work with, chop asparagus into one inch pieces and place them in a large bowl. Add chopped bell pepper, onion, cubed ham, cheese and parsley. Add salt and pepper to taste. Stir with spoon until combined. Place in a 9-inch deep dish pie plate. Add eggs or egg beaters and milk to a bowl and beat until mixed. Pour over vegetable mix and bake in a 350 degree oven 30 minutes or until knife inserted in the center comes out clean. Let stand for 5 minutes before...
by Marsha | Aug 27, 2010 | Budget Friendly, Main Dishes, Parties |
I am no expert on Southwest cuisine because I live in the Southeast, but these nachos are good no matter where you live! The beauty of them is you can add any toppings you like or leave off the ones you don’t like and everyone is happy. Just put the toppings out and let everyone choose. Double or triple this recipe and serve at your next casual party. 4 sheets of aluminum foil (12 inches each) Tortilla Chips 2 pounds of ground beef 1/2 onion – chopped 1 cup whole kernel frozen corn 1 package taco seasoning mix 1/2 cup water 1 small can green chilies (you can leave this out and serve with toppings if you prefer) Tear off 4 -12 inch pieces of aluminum foil and roll edges up to form a shallow dish. Place foil dishes on baking sheet and cover the bottom of each with a layer of tortilla chips. Set aside. In a large skillet, cook ground beef and onion until meat is no longer pink. Drain excess fat from the pan. Add corn taco seasoning mix, water, and green chilies. Continue to cook a few minutes longer (about 3 to 5 min) until some of the liquid has evaporated. Spoon Meat mixture over chips and dot with refried beans. Bake for 8-10 minutes or until chips and refried beans are hot. Remove from oven and sprinkle with cheese. Serve on a plate and let everyone pick their favorite toppings. Serves 4. * Lighten up this recipe by using ground turkey instead of ground beef. Use light cheese, sour cream and non fat refried beans to save...
by Marsha | Jun 18, 2010 | Main Dishes |
This recipe I created because I didn’t like the breading on most southern-fried chicken recipes. I like a little crisper texture to my fried chicken. I think this one is a winner! People love this chicken and it is so tender inside with the right amount of crispness outside, it’s just delicious! Yall come to supper! 3 cups self-rising flour (divided) 2 – 3 cups buttermilk 2 cups instant potato flakes (not potato buds) 1 teaspoon salt 1/2 teaspoon coarse ground black pepper 1 whole chicken cut up Oil for frying (I use Canola oil) First we need to set up your breading station: You will need 3 shallow pans or pie plates to bread chicken. In the first pan put 2 cups flour. In the second plate pour in the buttermilk, and the 3rd plate mix together 1 cup of flour with 2 cups potato flakes, salt and pepper. Wash chicken and then roll chicken in the plate of self rising flour. Then put chicken in buttermilk. Turn chicken to get both sides in the milk. This creates the glue for the last breading stage. Then roll chicken in potato mixture. Repeat the above steps until all the chicken is breaded. Gently shake off any excess flour and your chicken is ready to fry. Make sure your oil is heated to 360 degrees and place your chicken in to fry. Wait until the first side is lightly browned before turning over. Cook and turn for approximately 15 minutes or until chicken is fully cooked. Serve hot, but this chicken leftovers are great served cold right out of the fridge. ~Marsha Bradford *...
by Marsha | May 20, 2010 | Main Dishes |
You can toss this meal together in a few minutes using ingredients probably already have on hand. It’s great for vegetarians too. Just season to taste and serve. My kids love it! 2 Tablespoons canola oil 1 large onion (chopped) 1 can black beans 1 can red kidney beans 2 cups cooked pasta any kind you like (we used whole wheat) 1/2 cup corn 3 teaspoons chili powder 1 can diced tomatoes with juice salt and pepper to taste 1 small can tomato sauce Cook noodles according to package directions. Sauté chopped onion in Canola oil until translucent. Drain both cans of beans and add to the onions. Add diced tomatoes, corn, chili powder, and salt and pepper to taste. Simmer over medium heat until hot. Add in tomato sauce during the simmering process to prevent sticking. When the mixture is heated through, add noodle and stir to combine. Continue cooking for 2 minutes just to be sure noodles are warm. Serve hot. Variation: To make this dish more spicy, try adding more chili powder or a chopped jalapeño pepper or even cayenne pepper. ~ Ruth Anne Mak (with help from her girls, Annie &...
by Marsha | May 16, 2010 | Budget Friendly, Main Dishes |
1 8oz package Manicotti shells 2 chicken breasts (boiled an cut shredded) 1 package (15 oz) Part skim Ricotta cheese 1 Tablespoon Italian Seasoning 1/4 cup milk 1/2 cup parmesan cheese 1 large egg 1/2 teaspoon garlic powder 1/2 teaspoon onion powder 1 teaspoon salt Spray 13 x 9 inch baking dish with cooking spray. I boil my chicken in salted water while the Manicotti is cooking. Cook Manicotti according to package directions for 6-8 minutes, leaving it a bit undercooked. (it will cook further in the oven) Drain noodles and set aside to cool. Dice or shred chicken. In a medium bowl, stir together the remaining ingredients until thoroughly combined. Stir in chicken. Stuff shells with a teaspoon at a time of the chicken mixture. Place in baking dish and cover with your choice of alfredo sauce or marinara sauce. Bake for 25 – 30 minutes or until heated through. ~Marsha...
by Marsha | Mar 20, 2010 | Main Dishes |
My family loves these tasty salmon patties. They go well with most any side dish. The best part is they are so quick and easy to make! 2 – cans (7oz each) boneless skinless salmon, drained (feel free to use freshly baked or grilled salmon as well) 1 egg 1/4 cup corn meal 1/4 cup self rising flour 2 Tablespoons finely chopped onion 3 Tablespoons grated carrot 1/2 teaspoon salt 1/2 teaspoon pepper 1 1/2 teaspoon dried dill weed 1 teaspoon celery seed Directions: In a a large bowl combine all ingredients. I usually mix it with my hands like you would meatloaf. Shape into 3-4 inch patties. Fry in a skillet with 1/2 cup oil (vegetable, Canola or olive oil). Cook over medium heat until browned on both sides. Place on a plate with paper towels, serve hot. Makes 8 patties. ~Marsha...
