Ham & Cheese Quiche - Dana
Baked Pesto Chicken - Jeni M
Chicken Wine Casserole - Jen R
Pepperoni Pasta Milano - Natalie
Jambalaya - Sara D
Chicken Burritos - Sarah B
Sunday, September 30, 2012
Jambalaya
Jambalaya
3/4 lb. Andouille Sausage (sometimes I use cajun sausage when I can't find
Andouille)
5 C. water
1 cooked whole chicken, meat removed from bones (I use a rotisserie chicken)
2 Tbsp. canola oil
1 C. diced onion
1 C. diced celery
2 C. diced mixed bell peppers (green, red and yellow)
1 Tbsp. minced fresh garlic
1 C. diced smoked ham
2 tsp. dried whole thyme
2 tsp. dried whole oregano
2 bay leaves
2 tsp. onion powder
1 1/2 tsp. ground mustard
1 tsp. white pepper
1/2 tsp. cayenne
1/2 tsp. salt
2 - 28 oz. cans stewed tomatoes
6 C. clam stock (I can never find this so I use chicken stock)
1 C. uncooked white rice
1 lb. medium shrimp, peeled and deveined
In a medium saucepan, bring andouille sausage links to a boil in 5 c. water. Reduce the heat and simmer 10 minutes. Remove the sausage from pan to cool, reserving 2 c. cooking liquid. Slice sausage into 1/2 inch rounds and set aside.
In a soup kettle (you need a very big kettle for everything to fit in, a stock pot works well), heat oil and add onion, celery, peppers, garlic, and ham, stirring and cooking over medium heat until the vegetables are tender - about 5 minutes. Stir in seasonings and add tomatoes, clam stock, reserved sausage-cooking liquid, reserved chicken and sliced sausage.
Bring everything to a boil, reduce heat, partially cover and simmer for 10 minutes. Add rice and simmer an additional 15 minutes. Stir in shrimp and continue cooking 3 minutes. Makes 8-10 servings.
**For supper swap, each recipe of Jambalaya is enough for 2 meals. So if you have 6 people in your supper swap, you would only have to make 3 recipes**
5 C. water
1 cooked whole chicken, meat removed from bones (I use a rotisserie chicken)
2 Tbsp. canola oil
1 C. diced onion
1 C. diced celery
2 C. diced mixed bell peppers (green, red and yellow)
1 Tbsp. minced fresh garlic
1 C. diced smoked ham
2 tsp. dried whole thyme
2 tsp. dried whole oregano
2 bay leaves
2 tsp. onion powder
1 1/2 tsp. ground mustard
1 tsp. white pepper
1/2 tsp. cayenne
1/2 tsp. salt
2 - 28 oz. cans stewed tomatoes
6 C. clam stock (I can never find this so I use chicken stock)
1 C. uncooked white rice
1 lb. medium shrimp, peeled and deveined
In a medium saucepan, bring andouille sausage links to a boil in 5 c. water. Reduce the heat and simmer 10 minutes. Remove the sausage from pan to cool, reserving 2 c. cooking liquid. Slice sausage into 1/2 inch rounds and set aside.
In a soup kettle (you need a very big kettle for everything to fit in, a stock pot works well), heat oil and add onion, celery, peppers, garlic, and ham, stirring and cooking over medium heat until the vegetables are tender - about 5 minutes. Stir in seasonings and add tomatoes, clam stock, reserved sausage-cooking liquid, reserved chicken and sliced sausage.
Bring everything to a boil, reduce heat, partially cover and simmer for 10 minutes. Add rice and simmer an additional 15 minutes. Stir in shrimp and continue cooking 3 minutes. Makes 8-10 servings.
**For supper swap, each recipe of Jambalaya is enough for 2 meals. So if you have 6 people in your supper swap, you would only have to make 3 recipes**
Pepperoni Pasta Milano
Pepperoni Pasta Milano
1 pound Box Bowtie pasta (whole wheat if you can find it)
8 oz bag Pepperoni – stack pepperoni and cut into fourths
2-4 cloves garlic
8 oz package fresh Mushrooms, sliced
14 ½ oz. can diced tomatoes with basil, garlic & oregano
1 ½ cups heavy whipping cream
¼ tsp fresh ground black pepper
Shredded Parmesan cheese
In fry pan, fry pepperoni a bit. Add garlic and mushrooms. Sauté until tender. Add tomatoes, pepper and cream. Simmer for 10 minutes, being careful not to scorch.
Cool and package in freezer bag. Double bag and include a small baggie of shredded Parmesan cheese along with a label and instructions. Don't forget the box of pasta on swap day.
Serving instructions:
Thaw. Heat over low heat. Prepare bowties according to package directions. Toss pasta and sauce together at serving time. Serve with fresh Parmesan on top. Serve with a salad or green veggies.
1 pound Box Bowtie pasta (whole wheat if you can find it)
8 oz bag Pepperoni – stack pepperoni and cut into fourths
2-4 cloves garlic
8 oz package fresh Mushrooms, sliced
14 ½ oz. can diced tomatoes with basil, garlic & oregano
1 ½ cups heavy whipping cream
¼ tsp fresh ground black pepper
Shredded Parmesan cheese
In fry pan, fry pepperoni a bit. Add garlic and mushrooms. Sauté until tender. Add tomatoes, pepper and cream. Simmer for 10 minutes, being careful not to scorch.
Cool and package in freezer bag. Double bag and include a small baggie of shredded Parmesan cheese along with a label and instructions. Don't forget the box of pasta on swap day.
Serving instructions:
Thaw. Heat over low heat. Prepare bowties according to package directions. Toss pasta and sauce together at serving time. Serve with fresh Parmesan on top. Serve with a salad or green veggies.
Chicken Wine Casserole
Chicken Wine Casserole
1 box Uncle Ben’s Long Grain and Wild Rice
3 cups cooked chicken; cut into cubes
6 slices deli Swiss cheese (have deli wrap in 6-slice bundles)
2 cans cream of chicken soup (not fat free)
½ cup white wine
2 cups herbed seasoned stuffing
½ cup butter **on hand on day of serving
Preparation:
Cook Cook 3 boneless, skinless chicken breasts; cut into cubes. Cool.
Mix 2 cans cream of chicken soup with ½ cup white wine and cubed chicken. Place in baggie.
Put 2 cups herb seasoned stuffing in a baggie.
Bundle chicken mixture, stuffing, wrapped cheese slices, and a box of Uncle Ben's.
Serving Day Instructions:
Note that you will need to provide a stick of butter. Spray a 9x 13 pan. Prepare package of Uncle Ben’s Long Grain and Wild Rice according to package directions.
Spread rice in pan. Layer chicken mixture on top. Cover with slices of deli Swiss cheese.
Sprinkle herb seasoned stuffing on top. Melt 1 stick of butter and drizzle over stuffing crumbs.
Bake uncovered 1 hour at 350.
3 cups cooked chicken; cut into cubes
6 slices deli Swiss cheese (have deli wrap in 6-slice bundles)
2 cans cream of chicken soup (not fat free)
½ cup white wine
2 cups herbed seasoned stuffing
½ cup butter **on hand on day of serving
Preparation:
Cook Cook 3 boneless, skinless chicken breasts; cut into cubes. Cool.
Mix 2 cans cream of chicken soup with ½ cup white wine and cubed chicken. Place in baggie.
Put 2 cups herb seasoned stuffing in a baggie.
Bundle chicken mixture, stuffing, wrapped cheese slices, and a box of Uncle Ben's.
Serving Day Instructions:
Note that you will need to provide a stick of butter. Spray a 9x 13 pan. Prepare package of Uncle Ben’s Long Grain and Wild Rice according to package directions.
Spread rice in pan. Layer chicken mixture on top. Cover with slices of deli Swiss cheese.
Sprinkle herb seasoned stuffing on top. Melt 1 stick of butter and drizzle over stuffing crumbs.
Bake uncovered 1 hour at 350.
Ham & Cheese Quiche
Ham and Cheese Quiche
This recipe makes 1 quiche….Note that each swapper gets 2 quiches.
1 1/2 cups grated cheddar cheese
4 tsp flour
½ cup diced ham
3 eggs
1 cup milk
¼ tsp salt
¼ tsp dry mustard
1 Prepared pie crust
Combine cheese and flour; sprinkle on pie crust. Put ham on top of cheese. Combine eggs, milk and mustard. Pour over ham. Freeze until firm.
Quiche Serving Directions:
Keep frozen. Can go directly from freezer to oven. Preheat oven to 400 degrees. Place the quiche on the bottom rack of oven. Bake as follows:
Frozen - bake, uncovered for 60 minutes at 400.
If thawed - bake uncovered 30-45 minutes at 350.
This recipe makes 1 quiche….Note that each swapper gets 2 quiches.
1 1/2 cups grated cheddar cheese
4 tsp flour
½ cup diced ham
3 eggs
1 cup milk
¼ tsp salt
¼ tsp dry mustard
1 Prepared pie crust
Combine cheese and flour; sprinkle on pie crust. Put ham on top of cheese. Combine eggs, milk and mustard. Pour over ham. Freeze until firm.
Quiche Serving Directions:
Keep frozen. Can go directly from freezer to oven. Preheat oven to 400 degrees. Place the quiche on the bottom rack of oven. Bake as follows:
Frozen - bake, uncovered for 60 minutes at 400.
If thawed - bake uncovered 30-45 minutes at 350.
Sunday, September 2, 2012
September 2012 Supper Swap
Mardy's Meatballs - Dana
Baked Pesto Chicken - Jeni M
Popular (Poppy) Beef - Jen R
Curried Honey Mustard Chicken - Natalie
Hawaiian Chicken - Sara D
Million Dollar Ham Sandwiches - Sarah B
Million Dollar Ham Sandwiches
Million Dollar Ham Sandwiches:
12 small BAKERY buns (or 8 larger) - should fit nicely in 9x13" pan
1/2 pound ham or turkey - have the deli package in 1/2-pound packages for you
12 Slices of provolone cheese
Prepare sandwiches and wrap in foil. Place in a gallon freezer bag.
On stovetop:
4 tablespoons brown sugar
1 cup melted butter
2 teaspoons poppy seeds
1 teaspoon Worcestershire sauce
2 teaspoons yellow mustard
Mix all ingredients together on the stovetop. Cool and then place in quart freezer bag.
Serving day:
Thaw sandwiches and sauce. Unwrap sandwiches and place in a 9x13 glass baking dish. Run sauce bag under warm water to liquify if necessary and then pour over buns. Cover pan with foil and let marinate in refrigerator for at least 2 hours. Remove from fridge and bake covered at 350 degrees for 20-30 minutes. Uncover and bake for 5more minutes. Cut large sandwiches in half to serve.
12 small BAKERY buns (or 8 larger) - should fit nicely in 9x13" pan
1/2 pound ham or turkey - have the deli package in 1/2-pound packages for you
12 Slices of provolone cheese
Prepare sandwiches and wrap in foil. Place in a gallon freezer bag.
On stovetop:
4 tablespoons brown sugar
1 cup melted butter
2 teaspoons poppy seeds
1 teaspoon Worcestershire sauce
2 teaspoons yellow mustard
Mix all ingredients together on the stovetop. Cool and then place in quart freezer bag.
Serving day:
Thaw sandwiches and sauce. Unwrap sandwiches and place in a 9x13 glass baking dish. Run sauce bag under warm water to liquify if necessary and then pour over buns. Cover pan with foil and let marinate in refrigerator for at least 2 hours. Remove from fridge and bake covered at 350 degrees for 20-30 minutes. Uncover and bake for 5more minutes. Cut large sandwiches in half to serve.
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