<p>^I do that too. I like to add some onion and bell pepper to the mix.</p>
<p>zoosermom, I never thought of that. Great idea!</p>
<p>Sweet potato hash is great, you betcha! Love it for breakfast.</p>
<p>I’ve been on a tear with trying new recipes lately. I have three kids so we don’t do a lot of really “out of the box” meals. I did a cornflake coated chicken- it was just okay. Last night I did a parmesan crusted chicken from Ina Garten’s cookbook- again, just okay. I will probably make that one again. I did a meatloaf from Trisha Yearwood’s cookbook that went over very well. I also plan to do shrimp scampi next week from a new cookbook. My husband is drooling over that!
I do a monthly menu plan so it is a good way to incorporate new recipes into our lives. :-)</p>
<p>My kids all LOVE quiche. In fact, my now-thirteen year old son’s favorite birthday dinner has been sausage, cheddar and parmesan quiche, with blueberry muffins, since he was about seven years old!</p>
<p>blackeyesusan, made Mark Bittman’s Ratattouille recipe you wrote about in post 72
Great! LOVE it. thanks!
Added a few mushrooms,1/2ed the recipe
and Parmesan cheese -----------so great.</p>
<p>I made the modified Chicken San Remo for dinner and it was still very good. I used half and half and part-skim mozzarella. Next time I will reduce the half and half to 3/4 cup because the sauce was a little thin. I am sure I could have given it a little more time to reduce, but after giving it an extra 5 minutes, my husband was ready to eat!</p>
<p>fishymom- I did make your Chicken San Remo. I used half and half instead of cream and the sauce was thin. I probably should have reduced it more too but we were also hungry. I thought it turned out well but I may pour it all over pasta next time and cut up the chicken and that way the thin sauce wouldn’t matter.</p>
<p>Now on to apple dumplings this weekend.</p>
<p>This is a yummy recipe I just tried; I baked it slightly longer than she suggested and it gave it a more rustic (some would say burnt) look which made it all the more bistroey looking :=)
[SPANISH</a> CHICKEN WITH CHORIZO AND POTATOES | Recipes | Nigella Lawson: Nigella Lawson’s official site for recipes, books and latest news](<a href=“http://www.nigella.com/recipes/view/spanish-chicken-with-chorizo-and-potatoes-5160]SPANISH”>Spanish Chicken With Chorizo and Potatoes | Nigella's Recipes | Nigella Lawson)</p>
<p>Hanna, I am going to give the Italian plum and almond cake a try. It looks like my kind of recipe – simple and delicious.</p>
<p>Here’s a great fall recipe that isn’t new for me but that I’d forgotten for a number of years and came across as I continue to unpack boxes from our relocation a year ago. It was in the NY Times Sunday Magazine years ago in an article on easy recipes that can generally be assembled with what is in the pantry. It is incredibly moist and yummy. Can’t look at it without putting on 5 pounds though. A good fall recipe.</p>
<p>[Teddie’s</a> Apple Cake - Recipes - The New York Times](<a href=“http://events.nytimes.com/recipes/7474/2007/11/04/Teddies-Apple-Cake/recipe.html]Teddie’s”>http://events.nytimes.com/recipes/7474/2007/11/04/Teddies-Apple-Cake/recipe.html)</p>
<p>Not really a recipe. But I tried a yummy Krusteaz muffin mix this week, on sale at our market. It came with mix and small can of cranberries/juice. It only needed water, not the egg or butter of normal mixes. I plan to keep a box in the pantry for those times when we are reallllly low on groceries.</p>
<p>^^^Is this the fat free cranberry-orange muffin mix? We had a potluck breakfast at work. Somebody brought this in (made as a loaf). It was delicious. I asked for the recipe and she sheepishly told me it was the Krusteaz mix. I found a box at Target yesterday. Its good enough to serve to outsiders!</p>
<p>I tried this recipe and we thought it was very good. The only changes I made were to double the amount of chicken that I made and to triple the amount of sauce that I made. I used two pans to make triple the amount of sauce. It also meant adding more mushrooms than called for and I sauted them in butter. I suggest lotd of mushrooms for this sauce:</p>
<p>[Chicken</a> Marsala Recipe | Taste of Home Recipes](<a href=“http://www.tasteofhome.com/recipes/Chicken-Marsala]Chicken”>Chicken Marsala Recipe: How to Make It)</p>
<p>I just tried a new banana bread recipe I saw on a TV cooking show. I like my old recipe better, by DH likes the new one (it uses brown sugar, my old one uses white sugar) and DS#1 was diplomatic and said nice things about both versions. The thing I like about the new one, though, is that it has a prety topping. You slice a banana on the diagonal in thin slices and layer them along the edges of the long sides of the pan on the top of the batter (have to leave the center open for it to rise). Then you sprinkle sugar over the bananas and a little over the top of the batter. It makes a pretty glaze when it is done.</p>
<p>"^^^Is this the fat free cranberry-orange muffin mix?" - I’m not sure. I threw out the Krusteaz box. I know blueberry was also a choice.</p>
<p>A Facebook friend just posted a picture of this and said it was great. I love that it’s gluten-free! going to make it in a few weeks.</p>
<p>[Goat</a> Cheese Quiche with Hash-Brown Crust - Martha Stewart Recipes](<a href=“http://www.marthastewart.com/315691/goat-cheese-quiche-with-hash-brown-crust]Goat”>Goat Cheese Quiche with Hash-Brown Crust Recipe)</p>
<p>Anybody have any great recipe for leftover chicken? Now that we are empty nesters, a whole Costco chicken is too much for one meal. It isn’t my husband’s favorite meal anyway, so a second night is out of the question. Bonus points if it includes spinach, haha!</p>
<p>My Costco chicken always becomes 3 meals. The first night just as sliced chicken along with sides. The 2nd night I take the chicken off the bone and use it in various ways: hot chicken salad, enchiladas, chef/caesar salad - something like that. Then I take everything that’s left - carcass and all, drop it in a pot, cover with water and make chicken stock - take any remaining chicken off the bone, skim and freeze to make chicken noodle soup the next week. Not bad for a $4.99 chicken!!!</p>
<p>Braised Pork Ribs with String Beans and Tomatoes
Serves 6</p>
<p>1½ lbs country-style pork ribs
(or 3 lbs boneless)
6 garlic cloves, smashed
56 oz imported plum tomatoes, crushed by hand
salt and pepper to taste
½ t oregano
1 lb string beans, trimmed</p>
<p>Braise ribs over medium-high heat. Add garlic when ribs are halfway browned. Add tomatoes, salt, pepper and oregano. Simmer, covered, 2½ to 3 hours. In a separate pot, boil water and cook string beans for seven minutes, drain and rinse in cold water. When ribs are done, add string beans and heat through. </p>
<p>Hi-This is a recipeI tried from the Rao’s Recipes From the Neighborhood book when I was thinking about what to do with two racksof ribs (from Costco) we had in the freezer and it had gotten too cold to barbeque them outside. Insteadof fresh string beans, I used a package of frozen whole beans. The gravy is delicious so be sure to have a good loaf of crusty bread on the side. This goes well with a simple salad. I use escarole with a few pieces ofminced garlic and sliced white mushrooms and dress witholive oil, red wine vinegar, and salt. </p>
<p>Nice one pot meal for a winter day.</p>
<p>Oh, what CAN’T you do with a Costco roast chicken? Throw it into tacos, chili, practically any pasta dish, any casserole. We’re talking about lowbrow favorites in the other thread, and you can’t beat Tetrazzini. Brown some fresh onions and mushrooms with a little garlic, add chopped chicken or turkey and a can of Campbell’s cream of mushroom soup, then toss with cooked spaghetti and Parmesan. It’s a rare American family that won’t inhale the result.</p>
<p>I’m with abasket – use the skeleton to make chicken stock. It’s super easy and much better than canned.</p>