Wednesday, April 29, 2009

Chicken Hawaiian

1- 12.5 ounce can chunk chicken (I used Kirkland brand from Costco)
1/2 cup celery
1 medium apple, chopped
1 cup pineapple chunks
1/4 cup mayonnaise
1/2 tsp curry powder
2 teaspoons toasted sesame seeds (I didn't have any so I didn't use them).  

Chicken, celery, apple, pineapple and 2/3 of the sesame seeds  in a large bowl.  Mix mayonnaise and curry powder, pour over chicken mixture and toss to coat.  Sprinkle with remaining sesame seeds.  

**I served this over lettuce

Sunday, April 26, 2009

Creamy Jalapeno Popper Spread

Oh my, this is so yummy! I got this recipe from again. It was SUPER easy! I served it with toasted french bread.

2 (8 ounce) packages cream cheese,
1 cup mayonnaise
1 (4 ounce) can chopped green chilies,
2 ounces canned diced jalapeno peppers,
1 cup grated Parmesan cheese
1.Stir together cream cheese and mayonnaise in a large bowl until smooth. Stir in green chiles and jalapeno peppers. Pour mixture into a microwave safe serving dish, and sprinkle with Parmesan cheese.
2.Bake at 375 for 35 minutes

World's Best Lasagna

My in-laws came over yesterday for dinner and I made this lasagna. I copied it from here and it was really good! I usually don't care for sausage but I must say, it was tasty in this recipe.

1 pound sweet Italian sausage
3/4 pound lean ground beef
1/2 cup minced onion
2 cloves garlic, crushed
1 (28 ounce) can crushed tomatoes
2 (6 ounce) cans tomato paste
2 (6.5 ounce) cans canned tomato sauce
1/2 cup water
2 tablespoons white sugar
1 1/2 teaspoons dried basil leaves
1/2 teaspoon fennel seeds
1 teaspoon Italian seasoning
1 tablespoon salt
1/4 teaspoon ground black pepper
4 tablespoons chopped fresh parsley
12 lasagna noodles
16 ounces ricotta cheese
1 egg
1/2 teaspoon salt
3/4 pound mozzarella cheese, sliced
3/4 cup grated Parmesan cheese
1. In a Dutch oven, cook sausage, ground beef, onion, and garlic over medium heat until well browned. Stir in crushed tomatoes, tomato paste, tomato sauce, and water. Season with sugar, basil, fennel seeds, Italian seasoning, 1 tablespoon salt, pepper, and 2 tablespoons parsley. Simmer, covered, for about 1 1/2 hours, stirring occasionally.
2. Bring a large pot of lightly salted water to a boil. Cook lasagna noodles in boiling water for 8 to 10 minutes. Drain noodles, and rinse with cold water. In a mixing bowl, combine ricotta cheese with egg, remaining parsley, and 1/2 teaspoon salt.
3. Preheat oven to 375 degrees F (190 degrees C).
4. To assemble, spread 1 1/2 cups of meat sauce in the bottom of a 9x13 inch baking dish. Arrange 6 noodles lengthwise over meat sauce. Spread with one half of the ricotta cheese mixture. Top with a third of mozzarella cheese slices. Spoon 1 1/2 cups meat sauce over mozzarella, and sprinkle with 1/4 cup Parmesan cheese. Repeat layers, and top with remaining mozzarella and Parmesan cheese. Cover with foil: to prevent sticking, either spray foil with cooking spray, or make sure the foil does not touch the cheese.
5. Bake in preheated oven for 25 minutes. Remove foil, and bake an additional 25 minutes. Cool for 15 minutes before serving.

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