Jess's Recipes

From www.makinglifedelicious.com . 2 pounds chicken breasts or tenders 1 1/2 cups of Pepperidge Farm Herbed Stuffing, the crumbles not the cubes 1 cup (approximately) of full fat sour cream kosher salt freshly ground pepper garlic powder 1/2 cup unsalted butter, cubed Preheat oven to 375 degrees F. Lay the chicken close together on a foil lined baking sheet. Sprinkle with salt, pepper and garlic powder. Coat with a thick layer of sour cream. Top that with the seasoned Pepperidge Farm breadcrumbs and then dot with the butter .Bake in a 375 degree F oven for 35 minutes for chicken tenders or up to an hour for chicken breasts. Its ready when the chicken is cooked through and the breadcrumbs are nicely browned. I used low fat sour cream and was fine and cut the butter by at least half. I just put small slivers scattered on the chicken breasts.

from Cook's Illustrated Filling Butter for greasing pie plate 1 T vegetable oil 1/2 lb. 90% lean ground beef 1/2 lb. ground pork 1 large onion, chopped fine 1 medium jalapeno chili, seeded and minced 2 medium garlic cloves, minced and pressed through garlic press (about 2 teaspoons) 1 t ground cumin 1/4 t Cayenne pepper 1 T chili pepper 1 t table salt 1 (14 1/2 oz) can diced tomatoes in juice 1 ( 15 oz) can black beans, drained and rinsed 1 C fresh or frozen corn kernels 1 T minced fresh oregano ground black pepper 2 oz. shredded Monterrey Jack cheese (about 1/2 C) Crust 4 C water 3/4 t table salt 1 1/2 C coarse cornmeal 1. FOR THE FILLING: Butter 10-inch deep dish pie plate (or similar casserole dish with 3-quart capacity) and set aside. Adjust oven rack to lowest position and heat oven to 375 degrees. 2. Heat oil in large skillet over high heat until shimmering, about 1 minute. Add ground beef and pork and cook, breaking up large clumps of meat wit...

parmesan chicken breasts with crispy posh ham (USA version - imperial) main courses serves 2 This is a great way to prepare chicken breasts. The texture of the crisp cooked prosciutto goes brilliantly with the tender chicken. Bashing the chicken out thinly before you start cooking means it cooks much faster than a regular chicken breast. If you can’t get hold of prosciutto, then any kind of thin ham, such as Parma ham, or even smoked streaky bacon will work just as well. ingredients • 2 sprigs of fresh thyme • 2 skinless chicken breast filets, preferably free-range or organic • Freshly ground black pepper • 1 lemon • 1 ¼ ounces grated Parmesan • 6 slices of prosciutto Olive oil To prepare your chicken Grate your Parmesan. Pick the thyme leaves off the stalks. Carefully score the underside of the chicken breasts in a criss-cross fashion with a small knife. Season with a little pepper (you don’t need salt as the prosciutto is quite salty). Lay your breasts next to e...

Roasted Winter Root Vegetables 2 Cornish game hens  ( Coarse salt and pepper to taste) 2 Tbls. Fresh Thyme or 1 tsp. dried 10 large shallots peeled 1 large or 2 medium parsnips  cut into 1 ½ inch chunks. 8 small red potatoes cut in half 2 large carrots cut in chunks 1 Tbls.olIve oil 2 Tbls. Italian parsley Preheat oven to 400F. Season hens inside and out with salt and pepper. Put some thyme in cavity. Scatter the shallots and vegetables over the bottom of a large roasting pan.  Do not crowd.  Sprinkle with oil and turn with a slotted spoon until they are well coated.  Season with salt, pepper and remaining  thyme. Put hens breast side down on top of vegetables. Roast for 20 minutes, turn  vegetables and roast 20 more minutes  until vegetable and hens are cooked through.

Crunchy Thai Salad   1 C. slivered almonds (toast on a cookie sheet until golden)     2 pkg. Ramen noodles     “          “              “            “            “               (put aside beef flavoring packets)                                                   1 C. hulled sunflower seeds   Combine toasted almonds, toasted noodles and sunflower seeds 1 bunch of scallions 3 bags of coleslaw   Dressing 2 packets of beef seasoning 1 C. olive oil ½ C. Sugar or Splenda 1/3 C.  rice vinegar   Combine all the ingredients and toss with dressing just before serving.  Add chicken if desired.

from cooks.com 1/2 c. Progresso Italian style bread crumbs 2 tbsp. grated Parmesan cheese 1/2 tsp. paprika 1/8 tsp. garlic powder 1 lb. orange roughy fillets (or cod can be used) 3 tbsp. lemon juice 2 tbsp. white wine (optional) 2 tbsp. vegetable oil Preheat oven to 425°F. Lightly oil or spray a 3 x 9 x 2 inch pan. Combine bread crumbs and next 3 ingredients. Rinse fillets and pat dry. Combine lemon juice and wine in shallow pan. Dip each fillet in the lemon mixture, then in the seasoned bread crumbs. Place in pan and drizzle evenly with vegetable oil. Bake 20 to 25 minutes or until fish flakes with a fork and is crispy. Makes 4 servings.

Salmon BLTs Joe and I have made this recipe a half a dozen times and have loved it every time.  We have adapted it by using regular lettuce or regular bacon and the results are always the same....yumminess!  I also always halve the recipe for the two of us and it's perfect. 8 sliced thick cut pepper bacon 1/2 teaspoon sugar 4 salmon filets (6 oz. Each), rinsed, patted dry Salt and freshly ground pepper to taste 1 lemon cut into 4 wedges 8 curly endive lettuce leaves 8 slices multigrain bread with seeds, toasted 2/3 cup mayonnaise with fresh herbs (see cooks note at the bottom) 24 cherry or grape tomatoes, halved 1 cup chopped broccoli florets or alfalfa sprouts, divided In a 10 inch skillet over medium heat, fry the bacon about 2 minutes, sprinkle it with sugar, then continue cooking 6 to 8 minutes, Thurmond once, until the bacon is browner and crispy.  Remove the bacon and drain it on paper towels. Season each side of the salmon lightly with salt and pepper.  Place the filets in t...

Beef and Broccoli Stir Fry 1/4 cup soy sauce 1/4 cup dry Sherry 1 tablespoon honey 1 tablespoon (packed) chopped garlic 2 teaspoons grated orange peel 1 pound flank steak, cut diagonally across grain into thin strips 1 large head broccoli, cut into florets 2 tablespoons vegetable oil 1 tablespoon cornstarch Cooked white rice Whisk first 5 ingredients in large bowl. Add meat; toss to coat. Cover and refrigerate at least 1 hour and up to 4 hours. Blanch broccoli in large pot of boiling salted water 2 minutes. Drain. Rinse under cold water; drain well. Heat oil in heavy large wok or skillet over high heat. Drain meat well, reserving marinade. Add cornstarch to reserved marinade and mix until smooth; set aside. Add meat to wok and stir-fry until almost cooked through, about 2 minutes. Add broccoli and stir-fry until crisp-tender, about 2 minutes. Add reserved marinade mixture and boil until sauce thickens and coats meat and broccoli, stirring constantly, about 2 minutes. Season to taste wi...

Outstanding Rate the RecipeRead Reviews (29) This dish is an appealing, affordable option for entertaining. We used dried basil in this dish to cut costs, but you can substitute 2 tablespoons fresh basil, if desired. Frozen or previously frozen shrimp is often on sale at supermarkets. Total cost: $8.30/Cost per serving: $2.08. (The cost is based on the amount of products used in the recipe.) Yield: 4 servings Ingredients 8  ounces  uncooked fettuccine 1  tablespoon  olive oil 1/2  teaspoon  crushed red pepper 4  garlic cloves, minced 1  pound  large shrimp, peeled and deveined 2  cups  chopped plum tomato (about 5) 2  tablespoons  reduced-fat sour cream 1  tablespoon  tomato paste 1  teaspoon  dried basil 1/2  teaspoon  kosher salt 1/4  cup  freshly grated Parmesan cheese Preparation Cook pasta according to the package directions, omitting salt and fat. Drain. Heat oil in a Dutch oven over medium-high heat. Add red pepper and garlic to pan; sauté 1 minute. Add shrimp; sauté 1 minute. S...

From Allrecipes.com Homemade Tomato Sauce II Prep Time: 20 Minutes Cook Time: 2 Hours INGREDIENTS: 4 tablespoons vegetable oil 1 large onion, chopped 1 (28 ounce) can crushed tomatoes 2 cups water 1 (6 ounce) can tomato paste 3 leaves fresh basil leaves 2 cloves garlic, crushed 1 teaspoon salt 1 teaspoon ground black pepper Nutrition Information Servings Per Recipe: 6 DIRECTIONS: 1.In a large saucepan over medium-high heat, saute onions in the oil until golden brown. Add crushed tomatoes, water, tomato paste, basil, garlic, salt and pepper. Let the sauce come to a boil, lower heat to low and stir occasionally until desired thickness. Sauce is ready when oil rises to the top. Skim off oil. Amount Per Serving Calories: 158 Total Fat: 9.6g Cholesterol: 0mg Sodium: 846mg Total Carbs: 17.8g Dietary Fiber: 4.1g Protein: 3.8g Jess' cooking notes: I used fresh instead of canned tomatoes and added fresh thyme and oregano from the garden. I also added a teaspoon or so of sugar as well as sal...

FISH 1 lb of a firm white fish, Cod or Halibut works well 1 lime Chipotle rub, or your favorite fajita seasoning cilantro white onion Boston lettuce olive oil TOPPING tomato avacado 2 cloves garlic 1/2 white or red onion 1. Put fish in a baking dish and gently coat with olive oil 2. Put Chipotle rub or other seasoning on 3. Squeeze half a lime over fish 4. Lay about 8 slices of onion on top of fish Bake on 375 for 20 minutes ( or until done) 5. 2-3 tbs of cilanto on top of fish once it is done cooking For the topping: 1. dice tomato, avacado,garlic and onion and combine 2. add 2 tbs of lime juice 3. 1/4 cup olive oil Cover and let sit in fridge for at least 20 minutes Use the Boston lettuce as the " shell" (or a tortilla), add fish and topping- ENJOY!

2 tsp canola oil 1 lb uncooked Italian turkey sausage links 1 cup chopped onion (about 1/2 onion) 1 16 oz bag frozen pepper strips 1 cup water 1 4.5oz can diced tomatoes 1 Tbs. dried basil 1 tsp dried oregano 1 tsp garlic powder 1/8 tsp black pepper 1 tsp Worcestershire sauce 1 lb. dried penne pasta 1. Heat a pan on medium high. Add oil and sausage cook until brown on all sides, 4 minutes. Stir in onion; saute for 1 minute. Add peppers, water, tomatoes, basil, oregano, garlic powder, black pepper and Worcestershire sauce. Cover; bring ingredients to a boil. Lower heat; simmer 10 minutes. 2. Remove sausages; slice. Return to pan and simmer, uncovered for 20 minutes, or until liquid is slightly thickened. Cook pasta according to directions on package; drain and return to pot. Toss sausage mixture with pasta. Serves 8. Nutrition per serving: 231 calories, 11g protein, 5g fat, 35g carbs, 41mg calcium, 5mg iron, 471mg sodium Parents magazine, Jan 2010

Pizza Dough 1 TBS dry active yeast 1 1/2 cups warm water 3 1/2 cups flour 1 TBS olive oil 1 tsp salt Toppings 1/4 pound sliced guanciale (unsmoked Italian bacon) 1/4 lb grated Parmesan cheese 1 lb mozzarella, diced 4 eggs 4 oz. canned black truffles 1 oz truffle oil Sprinkle the yeast in the warm water. Set aside for 5 minutes. Sift the flour into a large bowl; pour the water and yeast mixture into a small well in the center of the flour. Add olive oil and salt. Mix with a spoon then with your hands to make dough. Sprinkle work area with flour, and knead the dough until it is no longer sticky. Place the dough in a clean bowl and cover with plastic; let rest for 2 hours. Punch the dough down and cut into 4 pieces. Roll out each piece with a rolling pin or wine bottle coated with flour. Heat oven and pizza stone, if you have one, to the highest setting. Otherwise place shaped pizzas on oiled sheet trays and bake at 450 degrees. Top dough with sliced guanciale, Parmesan cheese and moz...

2 lbs ground veal 1/2 lb ground pancetta 2 onions, small dice 6 cloves garlic, chopped 1 cup celery, grated 1 cup carrots, grated 1 teaspoon rosemary 1 teaspoon thyme 1 teaspoon anchovy paste 1 cup white wine 1 cup tomato sauce 1 cup heavy cream Saute ground veal and pancetta, remove from pan and drain fat Add onions, garlic, celery and carrots to the same pan, and cook through, 15 minutes. Add rosemary, thyme and anchovy paste. Return cooked meat to the pan and add white wine and reduce Add tomato sauce and simmer 1 1/2 hours Add cream, simmer 10 minutes Serve with pappardelle or your favorite pasta, serves six

1 can (10 3/4 ounces) Campbell's® Condensed Cream of Chicken Soup (Regular, 98% Fat Free or Healthy Request®) 1 1/3 cups water 3/4 cup uncooked regular long-grain white rice 1/2 teaspoon onion powder 1/4 teaspoon ground black pepper 2 cup frozen mixed vegetables 4 skinless, boneless chicken breast half (about 1 pound) 1/2 cup shredded Cheddar cheese 1.Heat the oven to 375°F. Stir the soup, water, rice, onion powder, black pepper and vegetables in a 2-quart shallow baking dish. 2.Top with the chicken. Cover the baking dish. 3.Bake for 50 minutes or until the chicken is cooked through and the rice is tender. Top with the cheese. Let the casserole stand for 10 minutes. Stir the rice before serving. Serving Suggestion: Serve with a Caesar salad. For dessert serve frozen Italian-style water ice or gelati. Alfredo alternate: Substitute broccoli flowerets for the vegetables and substitute 1/4 cup grated Parmesan for the Cheddar cheese. Add 2 tablespoons Parmesan cheese with the soup. Spri...

Easy Crock Pot Chicken & Dumplings 3-4 b/s chicken breasts 1 box chicken stock 1/2 bag frozen mixed veggies 1 can jumbo biscuits 2 t sage 1/2 t garlic powder salt n pepper thickening agent - 1 c water + 1/4 c flour mixed Place chicken breasts in crock pot and 1 box chicken stock and seasonings. Let cook on low for 8-9 hours. About halfway through I add in the veggies and the thickening agent and shred the chicken. About an hour before eating quarter the biscuits and place in crock pot - making sure to push under the liquid.

1 1/2 lbs. baby new potatoes 8 boneless, skinless chicken thighs 3 leeks (halved lengthwise and cut into 1 1/2 inch pieces) 1 cup dry, white wine Kosher salt 10 oz pkg frozen peas 1/3 cup heavy cream 1 T chopped fresh tarragon Place potatoes on bottom of slow cooker. Add chicken, leeks, wine and one teaspoon salt. Cook for seven hours on low, or 3 hours on high. Take all but 4 potatoes and all of the chicken out. Set aside. Inside the crock pot, smash remaining potatoes with fork into liquid to thicken. Add peas and cream and cook until heated through (3-5 mins.) Spoon over chicken and sprinkle with tarragon.

Salt Baked Shrimp (adapted from Eileen Yin-Fei Lo's The Chinese Kitchen) Serves 4 Contrary to what the name of this dish suggests, Salt Baked Shrimp are not baked - they are (yummily) wok-fried. This is a dry, sauce-less dish that is quite spicy. Ingredients: 1 lb shrimp - de-vein and remove the shell (you can leave the tail on) 1 Tbs baking soda 1 Tbs plus 1 tsp kosher salt 3 Tbs cornstarch 1 quart peanut oil 2 Tbs minced hot chilies (you can use all jalapenos or mix a variety of hot peppers for a blend of colors and heat). Include the seeds in the mince for more heat. Equipment: For this recipe, you will need the following special equipment: A wok A Chinese strainer/wire net basket A Chinese wooden spatula/paddle for stir-frying Instructions: Using the shrimp and baking soda, follow the technique described above to plump the shrimp [mix the shrimp and soda, let sit 20 min then blanch in salted boiling water and rinse under cold]. Pat the shrimp dry and sprinkle them with the corn...

Chicken Mirabella Recipe #182460 This is very good and simple to make. It needs to marinate overnight or you can make it and freeze the chicken right in the marinade, for OAMC. Simply defrost in the refrigerator overnight. I serve this over couscous, and spoon the broth over the top. NOTE: No need to keep the brown sugar separate, it can be included right into the marinade. by Recipe Reader 40 min 10 min prep SERVES 3 2 garlic cloves, minced 6 prunes, pitted and drained 6 green olives, pitted 1 tablespoon capers, with liquid 1 tablespoon olive oil 1 tablespoon red wine vinegar 1/8 cup white wine 1 bay leaf 1 teaspoon dried oregano salt and pepper 3 boneless skinless chicken breast halves 1/8 cup brown sugar In a resealable bag, combine garlic, prunes, olives, capers, olive oil, vinegar, wine, bay leaf, oregano, salt and pepper. Mix well, and add chicken breasts. Seal and refrigerate overnight. Preheat oven to 350 degrees. Pour contents of bag into baking dish and top with the brown su...

Ingredients 1 (20-ounce) package fresh spinach, tough stems removed and washed 5 tablespoons unsalted butter 1/4 cup minced shallots 2 teaspoons minced garlic 3/4 pound portobello mushrooms, stems removed and sliced (about 3 large) 3/4 teaspoon salt 1/2 teaspoon freshly ground black pepper 1/4 cup all-purpose flour 4 cups whole milk 1/8 teaspoon freshly grated nutmeg 2 1/2 cups grated Parmesan 15 ounces fresh ricotta 1 1/2 cups grated Fontina or provolone 1 1/2 cups grated mozzarella 1 pound lasagna noodles, cooked to al dente Directions Preheat the oven to 350 degrees F. Bring a large pot of salted water to a boil. Add the spinach and cook for 2 minutes. Drain in a fine mesh strainer, pressing with a large spoon to release as much water as possible. Finely chop and set aside. In a large skillet, melt 1 tablespoon of the butter over medium-high heat. Add the shallots and garlic and cook, stirring, for 1 minute. Add the mushrooms, 1/4 teaspoon each of the salt and black pepper, and cook...