Wednesday, March 11, 2009

Rescue Me!

In response to my last post on giving, Becca suggested that I should do a give-away, and she's right!! With all the preaching about giving and I don't even give something?!!? What is wrong with me? Well, I have seen the error of my ways and am ready to give, in exchange for...
Yes, it's that time again folks...a little recipe contest-- but before you roll your eyes, realize that I am asking you to rescue me from all the mundane, 'I've see you a thousand times before' recipes that I have been stuck on the past few months! I want your recipe that you would make for dinner to impress friends! I want the recipe you think is your BEST entree! I want deliciousness!
And now to the giving portion- I will send the winners WHATEVER vinyl project their little heart desires! Anything you can dream up, anything you see on another site (i.e. etsy), ANYTHING you want, you got it!! Just give me a great dinner idea and it's yours! Winning won't be hard folks- if my family likes it- you're a winner!! This same little plea worked so well last time, I found Deena's Meatballs, Kathryn's Chicken Marsala, and Peggy's Baked Ziti-- so I am expecting greatness! Post away folks!


Shanda said...

This is one of our family FAVORITES. My favorite part is that I can freeze them and they cook up nicely later. The first recipe is for the crust/shell, the second recipe is for the filling:


2 scant T. dry yeast (2 pkg)
1/4 C. sugar
3 C. lukewarm water
7 1/2 C flour
2 1/2 tsp salt

In large bowl, mix yeast and water, stir til dissolved. Let spores bubble for a few minutes. Pour in sugar, salt and 4 C flour. Mix until blended. Add 2 more cups of flour and blend. Knead the last 1 1/2 cups of flour in. Knead until good bread consistency. (I use just the 7 1/2 Cups) Place the dough in a greased bowl and cover with a damp towel. Let rise until double (about 45 minutes to an hour--place bowl in warm water if your kitchen is cool.) Punch down and form into 2 large or 4 small round loaves. Place on greased baking sheet, cover and let rise again. Bake 350 for 35-40 minutes. Bread should be golden brown. ENJOY!

(For the Calzone part--if you made that much bread I usually double the calzone recipe, because the 1 lb leaves half of my dough behind. So plan on doubling the Calzone recipe to use up all your bread. Or you could make breadsticks! Enjoy!)


1 Recipe Sheepherder Bread-let rise once then shape into calzones

1 lb browned, drained and cooled
1 C. grated Mozzeralla cheese
1 small can sliced mushrooms (optional)
1 can (about 1/4 C) sliced black olives

Mix cooked sausage, cheese, mushrooms and olives together.
Roll 1/3 of dough into a rectangle about 1/4 inch thick and cut into squares about 4 inches X 4 inches. Place about 2 tablespoons of filling on each square and bring corners together to form a triangle. Pinch dough together around filling to seal, stretching dough to fit if needed. Place on greased baking sheet, cover and let rise about 45 minutes. Repeat with remaining dough and filling until all is used. Bake 350 for about 15 minutes or until golden brown. Makes about 18-20 (I think).

Serve hot with your favorite Pasta/spaghetti sauce to dip them in.

paws said...

Dang it! I was hoping to win with that one! LOL Here's the link to my next favorite impressive meal:

Sadly, it is more time-consuming than the ziti...

paws said...

PS: The mango chutney (available in a jar at most supermarkets) makes the meal a hit for me, and Dan can't eat it without banana (strange, but yummy).

paws said...

Another one if you want something quick and easy that freezes amazingly well - our family recipe for meatloaf on my BIL's site. It's delish.

(Also check out the spaghetti sauce recipe on that site. It freezes great, too.)

I have lots more where those came from...

Snookfam said...

I have a great polynesian chicken recipe that my children LOVE. Just crushed pineapple with mashed up canned peaches (with juices) mixed together over chicken breast. We make it with rice and veggies.

Another very easy one my kids devour is creamy chicken enchildas. A basic cream of chicken soup plus sour cream mixed together. Boil chicken breast for about 30 hour 45 mins and then cool and shredd. Mix chicken with soup/sour cream. Spoon into tortilla shells and lay in pan side by side. Sprinkle with tons of cheese and back until cheese melted. Serve with rice, salad, veggies. My kids love this one.

byoung said...

hey sis here is a good one!
its called smarter fettuccine alfredo
because as alfredo goes it is lower in fat(i.e. i can actually stand to make it)
you can add grilled chicken or veggies like broccoli if you want.

8 oz fettuccine
1 1/4 cups chicken broth
4 tsp. flour
1/3 cup light cream cheese SPREAD (not the block kind.)
3 Tbsp. Grated Parmesan Cheese
1/8 tsp. ground nutmeg
3 Tbsp. fresh chopped parsley
Cook pasta as directed. Drain, and set aside.
MEANWHILE: combine broth and flour in med. saucepan. Stir in cream cheese spread; cook 2 min., stirring constantly (a whisk worked best) until the mixture boils and thickens.
TOSS pasta w/sauce, 2 Tbsp. Parmesan cheese, and nutmeg. Sprinkle w/ remaining 1 T. Parmesan cheese, and parsley. Season to taste w/ black pepper.
Makes 4 servings/1 cup each.

byoung said...

i decided i should "give" you one more because i love you!

chicken low mein

1/2 pound angel hair pasta
3 tablespoons hoisin sauce
1/4 cup chicken broth
2 tablespoons soy sauce
2 teaspoons toasted sesame oil
1 teaspoon cornstarch
2 tablespoons vegetable oil
1 tablespoon finely chopped fresh ginger
1 medium onion, halved lengthwise and thinly sliced
4 to 5 shiitake mushroom caps, thinly sliced
1/2 cup thinly sliced carrots
1 cup broccoli florets
1 cup sugar snap pea pods, halved
1 (15-ounce) can Chinese baby corn, drained and cut in thirds
1 to 1 1/4 pounds skinless, boneless chicken breast, cut into bite-size strips
1. Cook the noodles according to the package directions until just tender. Drain out the water. Rinse the noodles with cold water, drain them well, and then set them aside.

2. In a small bowl, mix the hoisin sauce, chicken broth, soy sauce, sesame oil, and cornstarch. Then set the sauce aside.

3. Heat 1 tablespoon of the vegetable oil in a large wok or nonstick skillet over medium-high heat. Stir-fry the ginger for 30 seconds. Then add the onion and stir-fry for 2 minutes. Add the mushrooms and carrots and stir-fry 2 minutes more. Finally, add the broccoli, pea pods, and corn. Stir-fry the vegetables for 2 more minutes, then transfer them to a plate.

4. Heat the remaining tablespoon of oil in the pan. Add half of the chicken and stir-fry it until it's no longer pink, about 3 to 4 minutes. Transfer it to another plate. Stir-fry the remaining chicken, then return the first batch to the pan. Add the cooked noodles, vegetables, and sauce. Turn the heat down to medium.

5. Using two spatulas or wooden spoons, lightly toss the mixture until heated through, about 3 minutes. Serves 6 to 8.

Campbell Family said...

I LOVE this idea, (of posting a contest w/ recipes) because we all get to share in the yummy recipes that everyone else gives you. :)
AND I really, really want to win!
This is my newest fav recipe: Lots of fresh veggies, which I LOVE and my family actually will eat the veggies too! Put it with side of crusty, french bread: delish!

Chicken Primavera:
1 c. uncooked penne pasta
8 fresh asparuagus spears, trimmed and cut into 1" pieces (or I've done green beans here, too)
2/3 c. julienned carrot
3 TBS butter
4 large fresh mushrooms, sliced
1/2 c. yellow squash
1/2 c. zucchini
1 1/2 c. cubed, cooked chicken
1 medium tomato, chopped
1 envelope italian salad dressing mix
1 c. heavy whipping cream (I just use milk, less fat)
1/4 grated parmesan cheese

Cook pasta according to package directions,
Meanwhile, in a large skillet, saute asparagus and carrot in butter for 3 min. Add the mushrooms, squash and zucchini, saute until crisp tender.
Stir in chicken, tomato, dressing
mix and cream. Bring to a boil; cook and stir for 2 min.
Drain pasta; add to vegetable mixture and toss to combine. Sprinkle w/ parmesan cheese and toss again.

M. Questad said...

Hi there...I have a great recipe for jumbalaya that is sure to please. Especially on a rainy day.


2 Chicken Breasts cut into cubes
2 links andouile (or other hot link) sausage cut into 1/2 inch cubes
1/2 lb shrimp shelled and devained (optional)
Cajun spice mix (see below) or prepackaged spice mix
2T oil

1 Yellow Onion cut into strips
1 Red bell pepper cut into strips
1 Yellow or Orange bell pepper cut into strips
2 cloves garlic minced
1 14.5 oz can diced tomatoes
1 1/2 - 2 C Chicken broth
1T corn starch
2T white wine, vermouth or cold water

Cajun Spice Mix
2t kosher salt (1 1/2 t table salt)
1/2t garlic powder
1/2t onion powder
1t paprika
1/4 - 1/2t cayenne
1/4t pepper

Coat chicken with spice mixture each. Heat 2T oil in large pot/dutch oven over med-high. Cook chicken until browned (yes there will be a little smoke so turn on the fan), add sausage and cook 2 minutes, add the onions & peppers and brown (approx 3 minutes). Add garlic and tomatoes and coook for 30 seconds. Add chicken broth. Bring to boil and reduce to simmer for 15 - 20 min. In small bowl, mix together corn starch and wine. Add to jambalaya and cook until thickened slightly - approx. 2-3 minutes. Serve hot over rice or pasta (I prefer rice)

Serves 4-6
Prep time: 15 min
Cook time: 30 min


becki.campbell said...

Okay, I don't think this counts as blog stalking if my sister in law Amber Campbell told me I should enter your little giveaway! (I don't know if you remember me, but I am Alan's younger sister Becki!) And I just came across this fun, impress-your-company recipe and thought I would share. And the best part is that it is easy to make, easy to adjust to how many mouths you are feeding, etc. Let me know if if works out for you!

Sweet Pork Tacos with Cilantro Lime Slaw
Cilantro Lime Slaw
1 package Cole Slaw or whole shredded cabbage
1 c. Mayonnaise
1 c. Cilantro, chopped
1 tsp. minced Garlic
1/4 tsp. Cayenne Pepper or a dash of your favorite hot sauce
1/2 tsp. salt
2 tbsp. Lime Juice
1/2 tsp. Cumin

Combine all but slaw in a mini food processor or chop and combine yourself. Mix desired amount of dressing with slaw mix no more than 30 minutes before serving.

Roasted Sweet Pork
6 (approx) pounds Pork butt/shoulder
1 19 oz. can Red Enchilada Sauce
1 can Dr. Pepper (20 oz)
2 tsp. Chili Powder
1 tsp. Cumin
1 tsp. salt
1 Clove Garlic or 1 tsp. Garlic Powder
1 1/2 c. Brown Sugar
1/2 onion, chopped
1/4 cup fresh cilantro, chopped

Combine all ingredients into your crockpot and cook on low overnight or until meat is tender.

Serve your pork and slaw on tortillas and enjoy!

Brooke said...

Hi Annie,

Here is one of our favorites:

Chicken Piccata

3 Tbsp. all-purpose flour
½ teaspoon salt
¼ teaspoon black pepper
4 (4-ounce) boneless skinless chicken breast halves
2 tsp. olive oil
1 tsp. butter
2 cloves garlic, minced
¾ cup chicken broth
1 tbsp. fresh lemon juice
2 tbsp. chopped Italian parsley
1 tbsp. drained capers
Lemon slices and parsley sprigs (optional)

Combine flour, salt and pepper in shallow pie plate. Reserve 1 tablespoon flour mixture.

Place chicken between sheets of plastic wrap or waxed paper; pound to ½-inch thickness. Dredge chicken in remaining flour mixture.

Heat oil and butter in large nonstick skillet over medium heat until butter is melted. Add chicken; cook 4 to 5 minutes per side or until chicken is cooked through. Transfer chicken to a serving platter; set aside.

Add garlic to same skillet; cook and stir over medium heat 1 minute. Add reserved flour mixture; cook 1 minute, stirring constantly. Add broth and lemon juice; simmer, stirring frequently, until sauce thickens, about 2 minutes. Stir in parsley and capers; spoon sauce over chicken. Garnish with lemon slices and parsley sprigs, if desired.

ottspot said...

This is my most favorite dinner...I would eat in instead of going out to a restaurant! Maybe not the most simple meal in the world, but not complicated either and sooooo good. It is a compilation of recipes from various sources.

"Cafe Rio" salads with tomatillo ranch dressing

For cilantro lime rice:
1-2 Tb. butter
white rice
lime juice

Melt the butter in a pot and add your desired amount of white rice. Squeeze in the juice from 2 (or more depending on how much rice you are making) limes. Brown the rice in the butter and lime juice for a few minutes, then add twice as much water as your rice (i.e. 2 cups rice, add 4 cups water), bring to a boil, cover and simmer for 20 minutes or until rice is cooked and water is absorbed. Afterward, throw in a bunch of chopped up cilantro.

Summary: Cook white rice as usual but begin by browning the dry rice in some butter and lime juice. Add cilantro after rice is fully cooked.

Cook some chicken breasts on the grill. Use your favorite citrus/garlic seasonings. Cut into strips.

Salad fixins:
Canned corn
Canned black beans (sometimes I heat them and throw in some salt, garlic and cumin)
Green leaf or Romaine lettuce
(whatever you want)

Tomatillo Ranch Dressing:
Dump all the following in a blender and blend:
3/4 c. buttermilk
1 (4 oz.) can green chiles
1/3 to 1/2 c. cilantro leaves (lightly packed)
1 small tomatillo
1/2 tsp. lime juice
dash cayenne pepper
1 c. mayonnaise
1 clove garlic
2 fresh jalapeno peppers, stemmed and seeds removed
1 tsp. salt
dash Tabasco sauce
1 package dry Hidden Valley Ranch salad dressing mix

I like to butter a tortillo and heat it in a skillet and press it into a pasta bowl or some other shallow bowl. Then put warm rice on the bottom, beans, corn, lettuce, and top with the dressing. The leftover ingredients are also great in burritos with a red sauce.

I can't wait for grilling season so I can eat this again!

emily a. said...

Hi Annie, This is Sara Ditto's sister, Emily. I check you blog periodically and I hope that's okay. I just tried this recipe and we really liked it. It isn't that hard but I think it looks fancy.

Chicken and Spinach Stuffed Shells

44 uncooked jumbo pasta shells (That’s about one and one-half 12-oz boxes)
2 c chopped cooked chicken
2 c fresh chopped spinach
1 onion, chopped
2 cloves garlic, minced
1 (15oz) container ricotta cheese
2 (8oz) packages cream cheese, softened
1 (5oz) package shredded Parmesan cheese (about 1 2/3 c.)
1 large egg, lightly beaten
1 Tb dried parsley flakes
1 tsp Italian seasoning
1/2 tsp salt
1/2 tsp pepper
2 c shredded mozzarella cheese, divided
1 (26oz) jar prepared spaghetti sauce (any variety)

Cook shells according to package directions (be sure to stir every once in awhile so they don't stick to the bottom of the pan and tear apart); drain and set aside.
Preheat oven to 350°. Lightly grease 2 13x9x2inch baking dishes.
In a large bowl, combine chicken and all the rest of the ingredients except mozzarella and spaghetti sauce. Stir in 1 cup mozzarella. Spoon into shells. Spread half of spaghetti sauce into prepared baking dishes. Arrange shells over sauce; top with remaining sauce. Cover tightly with heavy-duty aluminum foil. Bake, covered, for 40 minutes. Uncover, sprinkle with remaining 1 cup mozzarella. Bake for 5 to 10 more minutes.
Makes 8-10 servings.

The Ditto clan said...

I couldn't pick so i'm sending two.
First, a little twist on taco soup
1 lb diced chicken
4 cans chicken broth
1 c. regular rice
2 tsp cumin
2 can mexi-corn (i usually use one can, but make sure it's the mexi-corn and not regular)
2 c. salsa
2 tbsp cilantro (don't leave this out!)
4 tbsp lime juice.
I usually cook the rice on the side, and then throw it in. Seriously you just throw it all in and let it simmer. Serve with tortilla chips, sour cream and shredded cheese. I could eat this every day. I love it.

2. Lemon chicken spaghetti
1 lb chx, diced
2 green onions, chopped
2 garlic cloves, minced
2 tbsp olive oil
1 c. chx broth
1/2 c. heavy whipping cream (i've used half and half and milk, just depends on how creamy you want it)
8 oz. angel hair pasta, cooked
1 c. frozen peas
1/2 c. choppen tomatoes
1/2 c. shredded parmesan cheese
1/2 tsp lemon-pepper seasoning

Saute chicken, onions and garlic, add broth to pan. Bring to a boil and reduce by about half. Add cream. Stir for a few minutes, add peas, tomatoes, cheese, and seasoning. Toss with pasta. (If you like a more lemony flavor add some lemon zest, i like it with just the lemon pepper)

Amanda said...

Is it cheating if this is the recipe that won on my blog? Oh well it was so yummy I am entering it!
2 chicken breast shredded (I used canned it is faster!)
1 can black beans
1 can corn
2 cups monterey or pepper jack cheese (cheddar works too!)
then in a food processor or blender put 1 cup fresh spinach (or frozen and thawed)
1 green or red bell pepper
1/4 cup cilantro
2-4 T chili powder (depending on how spicy I used 4 and it wasn't hot)
1-2 T cumin (1/2 the amount of chili powder)
1T Lime juice
1 t. salt
Chop in food processer then add to chicken mixture fill tortillas and shallow fry them or you can broil them.
WHat makes them even yummier is the dipping sauce!
1 Avacado
1 cup ranch dressing
2 tsp lime zest or lime juice smash avacado and mix together!
(you can freeze these before you cook them since it does make a LOT!) ABout 20 tortilla's

Amanda said...

I thought of another one we love and ate last nigh as long as it is ok to do more then one! Here yeah go!
Peach Chicken
1 cup sugar
2TBSP cornstarch
1 cup water
mix till smooth and bring to boil for two minutes stiring remove from heat and add
2TBSP peach jello powder
1 med peach chopped (I use my home canned peaches but it says to use a fresh one.) Set aside 1 cup of the sauce for serving (like dip) and use the rest to brush over 4 chicken breast while grilling (I do this on the BBQ but have done it in a pan on the stove, if you have a George Forman grill that might work too?) The more you brush it on and the more you flip the chicken and bruch again the moister the chiken is! Yumm!

Shanda said...

Hey, I just realized that in my calzone recipe I didn't put that the meat I use is Italian Sausage. Sorry about that. Also, I found this great website with lots of good recipes. I have made several & they have turned out good:

And one more recipe that has become an instant hit around here--because it is delicious, easy, fast & cheap:

*Two Cans Cream of Chicken Soup
(I've been on a health kick lately so I used the Healthy Can that has less fat & less sodium)
*4 large chicken breasts or 8 chicken tenders
*One packet Zesty Italian Seasoning (dry package--regular Italian works fine as well)
*Pasta of your choice

Thaw your chicken, place it in the crock pot with your canned soup & sprinkle the Italian seasoning mix on top. Let it cook on high for 2 hours or low for 4. Shred chicken before serving. Serve on top of your favorite pasta or rice. This is so incredibly easy & if you serve it with wheat pasta, its also healthy! To add an unhealthy but yummy addition you can add some cream cheese, but I don't to keep it healthy. This we never have left overs of because everyone LOVES it!

And one other one, making homemade spaghetti sauce (its not really sauce, but it sure tastes good!)
1 Pound bowtie pasta (or penne)
1/4 C EVOO (extra virgin olive oil)
1/4 small onion chopped (or more if you like onions)
2-3 garlic cloves minced or pressed
1/2 chicken broth can or 1 cup made with bullion cube
2-3 tomatoes chopped (the bigger the better I have found)
1/4 fresh basil chopped (I always use a few dashes of dry basil)
salt and pepper to taste (I usually forget this step and just let the eater flavor to their desire)
shredded parmeson cheese

Chop tomatoes, onion. Cook pasta. warm oil. Add onion and cook till clear. Add garlic. Cook 1 minute. Add chicken broth, tomatoes, basil, salt and pepper. Simmer 5 minutes. Add cooked pasta to sauce and toss; sprinkle with shredded Parmesan cheese.