My Rosemary Chicken with Orange Juice Rice...a delicious, quick and cost-effective meal that I think you and your family will love! Enjoy!

Rosemary Chicken with Orange Juice Rice

 

Rosemary Chicken

4 thin chicken breasts

1 teaspoon each of salt, pepper, garlic powder and onion powder

2 teaspoons fresh rosemary, chopped

2 tablespoons olive oil

2 tablespoons butter

1 cup orange juice

½ cup maple syrup

½ cup dry white wine, such as a Chardonnay

Using a meat tenderizer, pound the chicken a few times with the flat side.  Season each side of chicken breasts with seasonings and rosemary.  In a large skillet, heat the olive oil and butter and cook the chicken breasts for about 3 minutes on each side and place on a platter and cover with foil.  Meanwhile, pour the orange juice, syrup and wine into the drippings in the skillet and stir well.  Bring to a boil then reduce to low and simmer for about 10 minutes.  Add chicken back to orange juice mixture in skillet, cover and simmer on low for another 10 minutes.  Serve with orange juice rice and asparagus.  Delicious!

 

Orange Juice Rice

2 cups orange juice

1 cup uncooked white rice

1 tablespoon butter

½ teaspoon salt

Cook according to package (substituting the orange juice for the water).  Stir well before serving.

 

The Holiday parties are upon us...here is a wonderful little appetizer to serve to your guests...Shrimp Party Sandwiches :) This is one of my sweet Mamma's recipes that everyone raves over!! Enjoy!

SHRIMP PARTY SANDWICHES

1 (8-ounce) package of cream cheese

Juice of 1 lemon

1 small onion, grated

1 stalk of celery, chopped fine

1 t. each of salt, pepper, garlic powder, onion powder and Creole seasoning.  (you may add more to taste)

1 T. worcestershire

1 lb. cooked and peeled shrimp, chopped

French bread, sliced thin

Stir cream cheese well and add the rest of the ingredients.  Refrigerate for at least one hour before making the sandwiches.  You may also serve it as a dip with crackers.

Left over turkey? Here is a fantastic recipe...turkey & gnocchi soup! Gnocchi is a potato dumpling..you can find it next to the dried pasta at your local grocery store :)

TURKEY & GNOCCHI SOUP

1 tablespoon olive oil

1 tablespoons butter

2 stalks celery, chopped

4 cloves garlic, minced

2 carrots, peeled and sliced

2 cups chopped cooked turkey or chicken breasts

1 (32-ounce) box chicken broth

2 chicken bouillon cubes

2 tablespoons Italian seasoning

1 (16-ounce) package potato gnocchi

1 (6-ounce bag) baby spinach leaves

2 cups half-and-half cream

Salt and pepper to taste

1 tablespoon cornstarch

½ cup water

Sauté veggies in oil and butter for about 6-8 minutes.  Stir in broth and chicken and bring to a soft boil.  Stir in the rest of the ingredients and simmer covered on low for 30 minutes.   Stir cornstarch and ½ cup water together and slowly pour into soup while stirring.  Cover and simmer on low another 10 minutes or so.  Great with grilled cheese!

My Potatoes Augratin make a great side dish to any meal :)

MELISSA’S POTATOES AUGRAUTIN

2 large baking potatoes, washed and cubed

1 small onion, chopped

2 tablespoons olive oil

2 tablespoons butter

Salt and pepper to taste

1 cup sour cream

1 (8-ounce) bag sharp cheddar, shredded

In a skillet (black skillet is best), place olive oil and butter on medium high heat.  When the butter is melted, place potatoes in the skillet and sauté’ for about 10 minutes.  Add the onions and continue to sauté’ the potatoes and onions together until the potatoes are very tender.  You may even place a lid over the skillet and simmer the potatoes on low for about 15 minutes, stirring often.  Once the potatoes are cooked, spread sour cream over potatoes then sprinkle cheese evenly over sour cream.  Cover and simmer on very low for about 5 to 10 minutes or until cheese is melted.  These are delish!

 

My Red Beans & Rice recipe...my Cajun roots came out this morning :)

RED BEANS & RICE WITH TURKEY SMOKED SAUSAGE

1 (16-ounce) bag dry light or dark red kidney beans

1 (16-ounce) package smoked turkey or beef sausage, sliced or quartered (I use Hillshire Farms)

1 tablespoon olive oil plus 1 tablespoon butter

1 onion, chopped

1 bell pepper, chopped

3 cloves garlic, minced

2 teaspoons each of salt, pepper, garlic powder, onion powder (taste and add more if needed)

2 tablespoons Cajun seasoning (add more if needed)

Water

Hot cooked rice

Pour red beans into a large pot and cover with water.  Place the lid on the pot and let them soak on the counter overnight or at least 8 hours.  Pour the soaked beans out into a colander and rinse and drain well, picking any bad beans out.  Set to the side.  In the large pot, heat olive oil and butter and add sausage.  Sauté over medium heat or until sausage is browned.  Watch closely J  Remove the sausage with a slotted spoon and set aside.  Sauté the veggies until they are very brown and soft.  Next, add the sausage and beans to the veggie mix.  Add enough water just to cover the beans-about 3 to 4 cups.  Add all seasonings and bring to a boil.  Once it comes to a boil, turn the heat to very low or simmer mode and cover.  Cook for 1 ½ hours or until beans are soft.  It’s very important that you taste this as you make it so you can add more seasonings if you desire J  The Friday Fam likes it spicy!  If you prefer a thicker sauce, add 1 tablespoon of cornstarch to ½ cup cold water.  Stir well and stir into the bean mixture.  Serve over hot rice and a slice of cornbread.  Pepper sauce sprinkled over the beans and rice is oh, so delicious, too!

 

 

This chicken and rice with a side dish of green beans makes for a great and tasty weeknight meal!

Great Chicken and Rice

 

1 1/3 cup uncooked rice (not instant)

1 Pkg. dry onion soup mix

1 can cream of chicken soup

1 soup can full of water

1 soup can full of milk

½ cup butter, melted

4lbs (10-12) drumsticks

 

Put rice in 13x9x2 greased dish.  In a bowl, mix soup, water, milk and onion soup well.  Pour over rice.  Place chicken legs on top of that (I seasoned my chicken with salt, pepper, onion powder & garlic powder).  Pour butter over chicken legs.  Cover with foil and bake at 400 degrees for 1 hour.  Remove cover and continue baking 15 more minutes until chicken browns.  This is very tasty and the chicken melts in your mouth!

 

BALSAMIC GREEN BEANS

           

1 (16-ounce) bag frozen whole green beans

1 tablespoon olive oil

1 tablespoon sugar

½ cup balsamic vinegar

 

Heat olive oil in a skillet and sauté’ green beans on high heat in the olive oil, stirring often for about 3 minutes.  Add sugar and balsamic vinegar and sauté’ about 2 to 3 minutes more until green beans are heated through.

 

Great Chicken and Rice

 

1 1/3 cup uncooked rice (not instant)

1 Pkg. dry onion soup mix

1 can cream of chicken soup

1 soup can full of water

1 soup can full of milk

½ cup butter, melted

4lbs (10-12) drumsticks

 

Put rice in 13x9x2 greased dish.  In a bowl, mix soup, water, milk and onion soup well.  Pour over rice.  Place chicken legs on top of that (I seasoned my chicken with salt, pepper, onion powder & garlic powder).  Pour butter over chicken legs.  Cover with foil and bake at 400 degrees for 1 hour.  Remove cover and continue baking 15 more minutes until chicken browns.  This is very tasty and the chicken melts in your mouth!

 

BALSAMIC GREEN BEANS

           

1 (16-ounce) bag frozen whole green beans

1 tablespoon olive oil

1 tablespoon sugar

½ cup balsamic vinegar

 

Heat olive oil in a skillet and sauté’ green beans on high heat in the olive oil, stirring often for about 3 minutes.  Add sugar and balsamic vinegar and sauté’ about 2 to 3 minutes more until green beans are heated through.

 

This pumkin pound cake is simple, moist and delicious!

PUMPKIN POUND CAKE

1 box yellow cake mix

1 small box instant butterscotch pudding

¼ cup vegetable oil

¼ water

1 can pumpkin

1 teaspoon cinnamon

1 teaspoon nutmeg

4 eggs

In a large bowl, combine all ingredients and beat on medium speed with a mixer for 6 minutes.  Pour into a greased Bundt pan, and bake at 350 for 50 minutes or until center comes out clean.    Cool for 10 to 15 minutes before removing from the Bundt pan.  Delicious served with whipped cream or ice cream J  Enjoy!

My Chicken Marsala and Parmesan-Potato Pie...an incredibly delicious meal :) Enjoy!

CHICKEN MARSLA WITH PARMESAN-POTATO PIE

4 very thin chicken breasts

Salt, pepper, garlic powder and onion powder

1 cup flour

3 tablespoons olive oil

2 tablespoons butter

¼ cup dry red wine

½ cup chicken broth

½ to 1 cup fresh sliced mushrooms

1 cup good-quality Marsala

1 ½ tablespoons sugar

1 teaspoon Italian seasonings

Sprinkle seasonings on each side of chicken breasts and dust each chicken breast in the flour, shaking off the excess.  In a heavy-duty skillet, heat the butter and olive oil and place 2 chicken breasts at a time in the skillet.  Cook for 2 to 3 minutes on each side, then remove and place chicken on a plate.  Add the red wine to the drippings in the skillet and stir well over medium heat.  Now add the rest of the ingredients and bring to a low boil.  Once boiling, turn the heat down to low and place cooked chicken back into the skillet and coat well with the sauce.  Cover and let simmer on low for about 30 minutes or until the sauce reduces down and thickens. 

 

PARMESAN-POTATO PIE

1 large baking potato, washed, patted dry and sliced paper thin

½ stick butter, melted

1 cup whipping cream

4 thin slices provolone cheese

Salt and pepper to taste

8-ounces grated parmesan cheese

Spray a pie plate with cooking spray and place a single layer of potato slices on the bottom and up the sides.  Sprinkle with salt and pepper, drizzle a little butter over potatoes, next drizzle whipping cream over potatoes and place provolone slices on top of the potatoes.  Next sprinkle ¼ of the grated parmesan cheese over the provolone.  Repeat the layers 2 more times, place parmesan cheese on top of each layer and ending with the potatoes covered in parmesan.  Be sure to place the pie plate on a baking sheet in case it spills over.  Cover with foil and bake at 350 for 1 hour.  Uncover and bake an additional 15 minutes.  Let it rest for 10 to 15 minutes before cutting it.  Delicious!

....And this is my son, licking the plate after this meal...hehe!  He loved it :)