Monday, September 14, 2009

Chicken Scampi


Finely chop 10-12 garlic cloves and handful of fresh basil. Sauté with 1 stick of butter for 15 minutes. Add 1 cup of white cooking wine, juice from 1 lemon (without the seeds ), and 3/4 can of chicken broth (add the chicken broth a little at a time because you might not need it all). Simmer for ½ hour.

Cook 1 lb. of penne. It usually takes about 10 minutes to cook.

Cut chicken breasts (1 per person) into bites. Cut grape tomatoes in ½ (if you want, depends on how you like them). Sauté chicken bits in a little oil until they’re almost done (a little pink). Add chicken and tomatoes to sauce. Cook for 1 minute. SHUT OFF.

** you only want to cook the chick/toms real quick in the sauce. You should throw them in when you're almost ready to serve – the chicken should be almost cooked when you throw it in **

Let it cool for about 10 minutes. Add penne and 1 heaping serving spoon of sour cream (or 1 sm. container) (sour cream is optional. I made it both ways and you liked it both – you probably didn’t even notice the difference!!)

Sprinkle a handful of parmesan cheese in the scampi and mix. Then sprinkle more on top when it’s served.

Wednesday, February 4, 2009

Creamy Italian Chicken

4-6 boneless skinless chicken breasts or thighs
1 pkt Italian salad dressing mix
1/2 cup water
Put in crockpot for 3 hours

Mix 1 pkg. softened cream cheese with 1 can cream of chicken soup
Add to chicken in the crockpot( I always take my chicken out and then mix my soup mixture with the juices in the crockpot with my hand mixer.), cook 1 more hour. Serve over rice or egg noodles.

Wednesday, January 21, 2009

Cranberry Bog Burgers served with Corn on the cob with Chive Butter


Bog Burgers:

  • 1 1/3 pounds (the average weight of one package from meat case) ground turkey breast
  • 1 small McIntosh apple, finely chopped
  • 1 small white onion, chopped
  • 1 rib celery from heart of the stalk, finely chopped
  • 1 rounded teaspoon poultry seasoning
  • Salt and pepper
  • Vegetable oil, for drizzling
  • 4 sandwich size sourdough English muffins
  • 1 cup prepared whole berry cranberry sauce
  • 1/2 cup mayonnaise or reduced fat mayonnaise
  • 8 leaves Bibb lettuce, cleaned


  • 4 ears corn, shucked
  • 4 tablespoons butter
  • 20 blades fresh chives, finely chopped


Combine turkey, apple, onion, celery, poultry seasoning, salt, and pepper in a bowl and form into 4 large patties. Preheat a large skillet or a grill pan to medium high heat. Drizzle skillet or brush grill with vegetable oil and cook patties 5 to 6 minutes on each side. Toast split English muffins. Mix together cranberry sauce and mayonnaise. Spread muffin halves with cran-mayonnaise and pile in burgers and Bibb lettuce. Serve burgers with corn on the cob and berry desserts.

Bring a large pot of water to a boil. Add salt and corn and cook for 5 to 6 minute. Drain ears and spread with butter. Sprinkle ears with a generous coating of chopped chives.