Archive for August, 2010

Chevre Zucchini Gratin

Written by free recipes on Sunday, August 29th, 2010 in Vegetables.

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Chevre Zucchini Gratin

Ingredients:

2 pounds zucchini, cut diagonally into 1/4-inch slices
3 Tablespoons unsalted butter
1 large onion, halved and thinly sliced
Salt
Freshly ground pepper
8 ounces chevre, at room temperature
1/2 cup heavy whipping cream
1 ounce Parmesan cheese, freshly grated (1/4 cup)
1/4 cup dry bread crumbs


Directions:

Preheat oven to 350 degrees. Grease a 9 by 13-inch baking dish. Boil zucchini in salted water until tender, but still crisp, about 2 minutes.  Drain and pat dry.

Melt butter in a skillet. Add onion and saute until translucent. Arrange one-third of zucchini in prepared dish. Season with salt and pepper. Spread half of onion over zucchini. Repeat layers, seasoning with salt and pepper, and end with zucchini on top.

Crumble chevre into top of a double boiler. Stir in cream. Cook until smooth and thick, 3 to 4 minutes. Thin with an additional 2 to 4 Tablespoons cream if too thick. Pour over zucchini layers. Combine Parmesan and bread crumbs. Sprinkle over gratin. Bake 35 to 40 minutes.
Note:  Chevre Zucchini Gratin may be prepared in advance and refrigerated or frozen. Bring to room temperature before baking.

Serves: 6

PASTA & CAJUN CHICKEN

Written by free recipes on Tuesday, August 24th, 2010 in Chicken, Pasta.

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PASTA & CAJUN CHICKEN

Ingredients:

4 ounces linguine pasta
2 boneless, skinless chicken breasts, sliced into strips
2 teaspoons Cajun seasoning
2 tablespoons butter
1 green bell pepper,chopped
1/2 red bell pepper,chopped
4 fresh mushrooms,sliced
1 green onion, minced
1 1/2 cups heavy cream
1/4 teaspoon dried basil
1/4 teaspoon lemon pepper
1/4 teaspoon salt
1/8 teaspoon garlic powder
1/8 teaspoon ground black pepper
2 tablespoons grated Parmesan cheese

Directions:

Bring a large pot of lightly salted water to a boil. Add linguini pasta, and cook for 8 to 10 minutes; drain.
Meanwhile, place chicken and Cajun seasoning in a bowl, and toss to coat. In a large skillet over medium heat, saute chicken in butter until no longer pink and juices run clear, about 5 to 7 minutes. Add green and red bell peppers, sliced mushrooms and green onions; cook for 2 to 3 minutes. Reduce heat, and stir in heavy cream. Season the sauce with basil, lemon pepper, salt, garlic powder and ground black pepper, and heat through. In a large bowl, toss linguini with sauce. Sprinkle with grated Parmesan cheese and serve.

Yield: 2 Servings

Category: Main Courses, Pasta, Chicken

SIMPLE SANGRIA

Written by free recipes on Monday, August 23rd, 2010 in Drinks.

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SIMPLE SANGRIA

Ingredients:

1/2 cup water
1 cinnamon stick
1/2 cup sugar
1 lime
1 lemon
1 orange
20 halved green grapes
20 halved red grapes
1 cup pitted cherries
1 bottle fruity red wine (like Shiraz)
2 cups ice

Directions:

Bring the water, cinnamon and sugar to a boil and cook for 5 minutes. Meanwhile, thinly slice the lime, lemon, and orange with the peel intact. Add the fruit to the sugar mixture and set aside to cool. Add wine and chill overnight. To serve, Place some ice and fruit mixture in each glass, pour wine over fruit and enjoy.

Yield: 8 Servings

Category: Drinks
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Easy Chicken Divan Recipe

Written by free recipes on Monday, August 23rd, 2010 in Chicken.

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Easy Chicken Divan Recipe

Ingredients:

2 packages frozen broccoli, or 1 bunch fresh broccoli
2 cups sliced, cooked chicken (about 3 large chicken breast halves)
2 cans condensed cream of chicken soup
1 cup mayonnaise
1 teaspoon lemon juice
1/2-1 teaspoon curry powder
1/2 cup grated, sharp, processed cheese
1/2 cup soft bread crumbs
1 Tablespoon melted butter
Pimiento strips

Directions:

Cook broccoli in boiling, salted water until tender; drain.  Arrange stalks in greased 11-1/2 inch x 7-1/2 inch x 1-1/2 inch pyrex baking dish with flowerets facing outward.  Place chicken on top of broccoli.  Combine soup, mayonnaise, lemon juice and curry powder; pour over chicken.  Sprinkle with cheese.  Combine crumbs and butter; sprinkle over all.  Bake at 350 degrees for 25-30 minutes, or until thoroughly heated.  Garnish with pimiento strips.

Serves: 4 – 6

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Shrimp in Dijon Vinaigrette

Written by free recipes on Sunday, August 22nd, 2010 in Seafood.

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Shrimp in Dijon Vinaigrette

Ingredients:

3 pounds large shrimp, peeled and deveined
1/2 cup finely chopped fresh parsley
1/2 cup finely chopped shallots
1/2 cup tarragon vinegar
1/2 cup white wine vinegar
1 cup olive oil
8 Tablespoons Dijon mustard
4 teaspoons red pepper flakes
2 teaspoons salt
Freshly ground pepper, to taste
1 Tablespoon fresh lemon juice

Directions:

Cook shrimp in boiling salted water until pink.  Drain and transfer to a large bowl.  Combine remaining ingredients and pour over warm shrimp.  Toss well so that every shrimp is coated.  Cover and refrigerate for at least 8 to 10 hours (overnight is best).  Drain excess sauce from shrimp before serving.  Serve in a large bowl lined with lettuce and kale.

Serves: 8 – 10

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SANTA FE STYLE CHICKEN

Written by free recipes on Friday, August 20th, 2010 in Chicken.

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SANTA FE STYLE CHICKEN

Ingredients:

1 16-ounce package Rotini pasta, uncooked
4-5 quarts water

1/2 cup grated Parmesan cheese
1/2 cup cooked yellow corn kernels
1/3 cup chopped cilantro
1/4 cup chopped green onion
2 tablespoons diced red bell pepper
2 tablespoons diced green bell pepper
1 chicken breast fillet, cooked and diced

Dressing:

1 1/4 cups V-8 juice
1 1/2 tablespoons olive oil
1 tablespoon red wine vinegar
1 1/2 teaspoons chili powder
3/4 teaspoon paprika
1/2 teaspoon salt
1/4 teaspoon black pepper

Directions:

Prepare the pasta by bringing 4-5 quarts of water to a rolling boil in a large saucepan. Add pasta to the pan, and when water begins to boil again, cook for 8-11 minutes. Pasta should be al dente, or mostly tender but with a slight toughness in the middle. Whisk all of the dressing ingredients together in a small bowl. Cover and chill the dressing until you’re ready to use it. When pasta is done, pour it into a large bowl. Add the dressing, then toss. Add the remaining ingredients to the pasta, and toss until combined. Cover and chill for several hours before serving.

Yield: 8 Servings

Category: Pasta

Blueberry-Yogurt Muffins

Written by free recipes on Tuesday, August 10th, 2010 in Breads, Sweet.

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Blueberry-Yogurt Muffins

Ingredients:

1/4 cup butter (1/2 cube), room temperature
1/2 cup granulated sugar
1 egg
1/4 teaspoon ground cinnamon
1/8 teaspoon ground nutmeg
1/2 teaspoon vanilla
2/3 cup whole-wheat flour
2/3 cup all-purpose flour
2 teaspoons baking powder
1/2 teaspoon salt
1/2 cup milk
1/2 cup plain yogurt
1 cup blueberries, fresh or frozen, thawed and drained

Directions:

Preheat oven to 350 degrees.

Line muffin tins with paper cups.

In a large bowl, cream butter and sugar.  Add egg, cinnamon, nutmeg and vanilla.  Add flour, baking power and salt alternately with milk and yogurt.  Do not over mix.  Carefully fold in blueberries.

Spoon into paper-lined muffin tin.  Bake in a 350-degree oven for 20 to 30 minutes.

Yield: 12 muffins

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