Thursday, June 21, 2012

Creamy White Chicken and Artichoke Lasagna

2 cups shredded cooked chicken breasts 
1 can (14 oz.) artichoke hearts, drained, chopped 
16 oz Shredded Mozzarella Cheese, divided 
1/2 cup Grated Parmesan Cheese 
1/2 cup chopped drained oil-packed sun-dried tomatoes (I used some from a bag--cheaper) 
2 pkg. (8 oz. each) Cream Cheese, softened 
2 1/2 - 3 cups milk1/2 tsp. garlic powder 
1/4 cup tightly packed fresh basil, chopped, divided 
12 oven ready lasagna noodles (so not pre-cooked when assembled)

HEAT oven to 350°F.
COMBINE chicken, artichokes, 1 cup mozzarella, Parmesan and tomatoes. Beat cream cheese, milk and garlic powder with mixer until well blended; stir in 2 Tbsp. basil. Mix half with the chicken mixture. 
SPREAD half the remaining cream cheese mixture onto bottom of 13x9-inch baking dish; cover with 3 noodles and 1/3 of the chicken mixture. Repeat layers of noodles and chicken mixture twice. Top with remaining noodles, cream cheese mixture and mozzarella; cover. 
BAKE 25 min. or until heated through. Sprinkle with remaining basil. Let stand 5 min. before cutting to serve. 

Sunday, June 17, 2012

Restaurant Style Salsa

1 can 28 oz whole tomatoes with juice
2 cans (10 oz) rotel (diced tomatoes & green chilies) (or use 1 original and 1 mild)
1/4 cup onion chopped
1 clove garlic minced
1/2-1 whole jalepeno, quartered and sliced thin
1/4 tsp sugar
1/4-1/2 tsp salt
1/4 tsp cumin
1/2 c. cilantro or more to taste
juice from 1 lime

(makes a large batch so you might have to process the ingredients in batches and then mix everything together in a large mixing bowl if it won't all fit)

combine tomatoes with juice, rotel, onion, jalapeno, garlic, sugar, salt, cumin, lime juice and cilantro in a blender or food processor. Pulse until you get the salsa to the consistency you like (about 10-15 pulses). test seasonings with tortilla chips and adjust as needed. Refrigerate at least an hour before serving.

Saturday, June 2, 2012

Ensalada Rusa (Russian Salad or beet salad)

  • 2 small beets or 1 big beet, cooked, peeled and diced
  • 3 medium potatoes, cooked, peeled and diced
  • 2 carrots , cooked, peeled and diced
  • 1/2 lb of corn
  • 1 lb of broccoli or less
  • 2 stalks of celery finely chop
  • 1 chicken breast, cooked and diced - optional
  • Salt and pepper to taste
  • Dash of cumin
  • Juice of 1 lime or lemon
  • 1/3 cup Mayonnaise
  • Parsley to garnish - optional

I usually cook the beets, potatoes and carrots together in a small amount of water (maybe 1 inch from bottom to top). The carrots will cook first, then the potatoes and last the beets. In another pot I cook the chicken, and when the chicken is semi cooked I will add the corn and broccoli. In a big bowl mix all ingredients, I sometimes do not feel like eating chicken and the salad still tastes great. I most of the time put mayonnaise in my salad because I like mayonnaise a lot but if you don't want to use mayonnaise you could replace it by using the juice of two lemons or limes instead of one. I accompany this salad with white plain rice. Makes about 5 servings.