I'll Share My Recipe if you Share Yours Feb. 10

14 years ago

Bacon and Rosemary Chicken (Taste of Home)

2 servings

2 boneless skinless chicken breast halves (5 ounces each)

1/4 teaspoon salt

1/8 teaspoon pepper

2 tablespoons all-purpose flour

3 bacon strips, chopped

1-1/2 teaspoons butter

2 garlic cloves, thinly sliced

1-1/2 teaspoons minced fresh rosemary or 1/2 teaspoon dried rosemary, crushed

Dash crushed red pepper flakes

1/2 cup reduced-sodium chicken broth (or 1/4 cup white wine and 1/4 cup chicken broth)

1 tablespoon lemon juice

Flatten chicken breasts slightly; sprinkle with salt and pepper. Place flour in a large resealable plastic bag. Add chicken breasts, one at a time, and shake to coat.

In a large skillet, cook bacon over medium heat until crisp. Remove to paper towels with a slotted spoon; drain, reserving 1 tablespoon drippings.

Cook chicken in butter and reserved drippings for 4-6 minutes on each side or until a meat thermometer reads 170. Remove and keep warm.

Add the garlic, rosemary and pepper flakes to the skillet; cook for 1 minute. Add broth and wine if using, and lemon juice; bring to a boil. Cook until liquid is reduced by half. Return chicken and bacon to skillet; heat through.

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Comments (4)

patti43
14 years ago
I'm going to try your recipe, Jasdip. Yum!

POPOVER PIZZA (Becky@MimiÃ¯Â¿Â½s)

1 lb ground beef
1 large onion chopped
1 can tomato sauce (15 oz)
1 1/2 tbsp Italian seasoning
1/2 c water
8 oz Mozzarella cheese, sliced
2 eggs
1 c milk
1 c flour, sifted
1 tbsp oil
1 tsp salt
1/2 c grated Parmesan cheese
Sliced mushrooms

Preheat to 400. Grease a 13 x 9 baking pan. Brown meat and onion in a large skillet. Drain fat.
Stir in tomato sauce, Italian seasoning, and water. add mushrooms simmer for 10 minutes.

Combine eggs, milk, oil, flour and salt. Pour meat mixture into prepared baking pan. Top with sliced Mozzarella. Pour egg mixture over all. Sprinkle Parmesan cheese over egg mixture. Bake at 400 for 30 minutes or until puffed and golden brown

Becky's note - I used more hamburger than the recipe states, about 1 1/2 lb. The liquid portion of the filling was still fine.
nicole__
14 years ago
Fried rice....

Ingredients list

1 cup brown rice, soaked in cold water for 1-3 hours
1 cup white rice
4 oz bacon
3 eggs
1 cup popcorn shrimp, or canned shrimp
dash of seasoning salt and pepper
chopped green onions to garnish

Bring 2 cups cold water to boil with a dash of table salt, cook the rices together on simmer for 30 minutes or until done. Then dice the bacon, fry in a pan. When done put shrimp in the pan for a few mintues till firm and done. Remove to a plate. Cook the eggs in the bacon grease, scrambling as they cook. When done, chop with your spatula. Add all ingredients to the rice. Serves 4....topped with diced green onions. Have soy sauce on the table for those that want it.
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Pork Diane (Campbell's) 4 boneless pork chops, 3/4-inch thick 1 tbsp. vegetable oil 1 small sweet onion, chopped (about 1/4 cup) 2 cloves garlic, minced 1/4 cup brandy 1 can (10 3/4 ounces) Campbell's Condensed Tomato Soup (Regular, Healthy Request or 25% Less Sodium) 1/2 cup Swanson Chicken Stock 2 tsp. Worcestershire sauce 1 tsp. coarse-grain mustard 1 Season the pork as desired. 2 Heat the oil in a 10-inch skillet over medium-high heat. Add the pork and cook until it's well browned on both sides. Remove the pork from the skillet. 3 Add the onion to the skillet and cook until it's tender. Add the garlic and cook for 30 seconds. 4 Stir the brandy in the skillet and heat to a boil. Cook and stir until the liquid is reduced by half. Stir in the soup, stock, Worcestershire sauce and mustard and heat to a boil. Return the pork to the skillet. Reduce the heat to low. Cook for 15 minutes or until the pork is cooked through. TIP: Instead of the brandy, you may increase the stock to 3/4 cup.
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Thanks, Jasdip. I need that! I'm not totally against canned soup because they make life so darned easy, but your recipe sounds much better. Here's a low fat version of red beans and rice, which I love! I won't use a Scotch bonnet pepper though--way too hot! I'll try a little jalapeno instead. JAMACIAN RED BEANS AND RICE (Ginas Skinny Taste) Servings: 10 Serving Size: 3/4 cup Old Points: 4 pts Points+: 5 pts Calories: 192.4 Fat: 3 g Protein: 4.9 g Carb: 35.4 g Fiber: 2.6 g Sugar: 0.7 g Sodium: 133.4 mg (without salt) 1 tsp coconut oil (or canola) 1 garlic clove, crushed 1/4 cup onion, minced 1 scallion, chopped 1 sprig fresh thyme 15.5 oz can red kidney beans, rinsed and drained 2 cups uncooked long grain rice salt and fresh ground pepper, to taste 2 1/4 cups water 13.5 oz can (1 3/4 cups) light coconut milk 1 whole scotch bonnet hot pepper (not chopped) In a medium heavy saucepan, heat oil over medium heat; add garlic, scallion, onion Add the coconut milk, water, salt and fresh pepper and place the whole scotch bonnet pepper in the pot, stir to combine and bring to a boil. Remove and discard the hot pepper and continue to cook the rice until almost all the liquid is absorbed and just skims the top. Cover; reduce heat to low; simmer for 25 minutes. Remove from heat and keep covered for 10 additional minutes to allow the steam to finish cooking the rice (do not be tempted to lift the lid before that). Makes 7-1/2 cups. Be careful handling the pepper--they are extremely hot.
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I read this posting every day and have gotten some great recipes but this is my first venture into posting my own. This is one of my all time favorite recipes. I always have a couple cans of salmon in the cupboard and usually some ready made pie crusts in the freezer. This one tastes so good! We have half one night and half for leftovers another. Salmon Foldover Pie 2 TBS. butter 1 med sized onion, chopped (about a cup) 1 celery stalk, chopped (1/3 cup) 1 tsp. dried dill 1 can cream of mushroom soup 1 can(15oz) salmon, drained and flaked 2 eggs 1 cup dry bread crumbs 2 9-inch pie crusts Preheat the oven to 375. In a skillet heat the butter and saute the onion and celery for 5 to 8 minutes, or until soft. Remove from heat and add the dill, soup, salmon, 1 egg, and bread crumbs: mix until well combined. Place each pie crust on a cookie sheet and place half the salmon mixture on one side of each crust about 1 inch from the edge. Beat the remaining egg and brush the edges of the dough with it. Fold the dough over the salmon and pinch the edges together to seal. Prick the top with a fork. Brush the dough with the egg and bake for 30 to 35 minutes or until golden brown.
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tami_ohio
14 years ago
Yum! I'll be trying the chicken and the fried rice.
nodakgal
14 years ago
Chunky Chicken Noodle Casserole/Mr Food

Serves: 6

Cooking Time: 35 min
Ingredients

8 ounces medium egg noodles, uncooked
1/2 cup butter
1/3 cup all-purpose flour
2 cups chicken broth
1 cup milk
2 teaspoons seasoned salt
2 cups chopped cooked chicken
1 (4-ounce) can sliced mushrooms, drained
1/3 cup grated Parmesan cheese

Instructions

Cook noodles according to package directions, omitting salt; drain and set aside in a large bowl.

Preheat oven to 350 degrees F. Melt butter in a medium saucepan over low heat; gradually add flour, stirring until smooth. Cook 1 minute, stirring constantly. Gradually add chicken broth and milk; cook over medium heat, stirring constantly, until mixture is slightly thickened and bubbly. Stir in seasoned salt; set aside.

Combine noodles, chicken, and mushrooms; stir in sauce. Spoon mixture into a lightly greased 9- x 13-inch baking dish; sprinkle with cheese. Bake uncovered, for 20 minutes or until thoroughly heated.

I'll Share My Recipe if you Share Yours Feb. 10

Comments (4)

patti43

nicole__

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