Sunday, July 29, 2007

Summer Vegetable Penne

2 cups uncooked penne pasta
1/3 cup finely chopped onion
1 small yellow summer squash, sliced
1 small zucchini, sliced
1/2 cup fresh sliced mushrooms
1 teaspoon minced garlic
3 tablespoons butter
1 tablespoon all-purpose flour
1/2 teaspoon salt
1/4 teaspoon dried parsley flakes
1/4 teaspoon dried thyme
1/4 teaspoon pepper
1/4 cup heavy whipping cream

Cook pasta according to package directions. Meanwhile, in a large skillet, saute the onion, summer squash, zucchini, mushrooms, and garlic in butter until tender. In a bowl, whisk the flour, seasonings, and cream until smooth; add to skillet. Cook for 2-3 minutes or until thickened. Drain pasta and add to vegetable mixture. Cook for 2-3 minutes or until heated through. Serves 6.

Notes: I added some chopped tomatoes and chicken to the recipe, and it still tasted good. Could have used more seasoning. I found this recipe online somewhere a couple of years ago, but I didn't keep the link and I don't remember where I found it. I changed the name from Vegetarian Penne since I added chicken. I also thought that "Summer Vegetable" sounded more appetizing than "Vegetarian."

Chiliquiles (Chicken or Beef)

1 20 oz. can enchilada sauce
1 onion, sliced
1-2 c. grated cheese
1 lb. browned hamburger or 3 to 4 cooked chicken breasts (shredded)
1/2 lb. corn chips, broken up

In frying pan, put onions and cooked meat. Saute until onions are 1/2 cooked. Add enchilada sauce and enough corn chips to soak up sauce. Take off burner. Add 1 cup grated cheese. Stir well. Sprinkle remaining cheese on top and cover until cheese is melted. Top with sour cream, shredded lettuce, jalapenos, or salsa. Eat with corn chips. Serves 6-8.

Notes: I got this recipe from my sister, Jill. Photo is from 2nd time we made this. We have no idea if that is what it is supposed to look like. The first time I made this, I used red enchilada sauce and corn chips; the second time we used green sauce and tortilla chips. I liked it the second time more than I did the first.

Thursday, July 12, 2007

Sweet and Sour Chicken (1)

1/2 cup French (or Catalina) dressing
1/2 cup apricot or peach jam/preserves
1 envelope dry onion soup mix
6 chicken breasts, cut into large pieces

Rinse chicken with cold water. Place in crockpot. Mix remaining ingredients and pour over chicken. Cook on low, 8 to 10 hours. Serve with rice. Serves 6 to 8.

Notes: I only cooked it for 6 1/2 hours, and the chicken was a bit overdone. Between 5 and 6 would probably be better. I found this recipe online somewhere a long time ago, but I don't remember where.