Archive for September, 2014
I found this recipe in the French language Metro newspaper.
- 4 chicken breasts (we cut them in half, about, so that they weren’t huge pieces)
- 4 tablespoon olive oil
- 1 tablespoon lemon juice
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
- 1/2 teaspoon thyme
- 1/2 teaspoon oregano
- 1/2 teaspoon basil
- 1/2 teaspoon paprika
- 1/2 teaspoon Worcestershire sauce
- 12 slices of bacon, cooked
- 4 hamburger buns (since we cut our chicken into smaller pieces we were able to make more burgers)
- Other hamburger toppings like lettuce or tomatoes (we just used tomatoes)
1. Place the chicken breasts in a shallow dish. In a bowl, mix together the oil, lemon juice, spices and the sauce. Pour over chicken and marinade 3 hours.
2. Grill chicken until cooked through.
3. Assemble burger with bacon and other toppings as desired.
Verdict: These burgers were very easy to make, though I found the chicken to be quite dry.
I am not sure where I found this recipe. It seems similar to a few other recipes I’ve seen online, but my version is a little different.
- 23 Oreo cookies, coarsely chopped
- 2 tablespoons butter, melted
- 3/4 cup chocolate chips
- 3/4 cup mini marshmallows (we only had the large ones, so we chopped them into quarters)
- 3/4 cup walnuts, chopped
- 1 14 ounce can of sweetened condensed milk
1. Preheat oven to 350F.
2. Blend cookie crumbs and butter in a small bowl. Sprinkle 1 cup of mixture in the bottom of an oven dish (we used a 13×9 inch dish instead of the 9×9 the recipe called for, which was a mistake. We ended up using all of the crumbs in the bottom and still found the base to be a little thin).
3. Sprinkle with chocolate chips, marshmallows and walnuts. Top with remaining crumbs. (We broke up a couple more Oreo cookies for this). Cover with sweetened condensed milk. Bake for 30 min.
Verdict: These were delicious! I would probably make it in a smaller pan next time so the base isn’t as thin as it was here, and I am interested to see what it would taste like with peanuts or white chocolate like some of the variations I saw, but still gooey and chocolate-y and just delicious.
This is a Kraft recipe.
- 4 cups medium pasta shells, uncooked
- 1 lbs ground beef
- 645ml pasta sauce
- 3/4 cup cream cheese spread
- 1/2 cup milk
- 1/4 cup Parmesan cheese
- 1/3 cup chopped basil (I only used a tablespoon)
- 1 1/2 cup shredded mozzarella cheese
1. Cook pasta as directed. Drain when ready.
2. Meanwhile, brown beef in skillet. Stir in pasta sauce and simmer on medium heat for 2 min, stirring frequently. Remove from heat.
3. Whisk cream cheese spread, milk and Parmesan together in a large bowl. Add pasta and basil and stir gently until pasta is evenly coated.
4. Spread half the meat sauce onto the bottom of a 13×9 inch oven dish. Cover with all of the pasta mixture and then top with remaining meat sauce. Sprinkle with mozzarella.
5. Cover with foil. Bake at 375F for 20 min, uncover and bake another 10 min.
Verdict: I am not a fan of cream cheese but I do try it in dishes like these, where I hope that mixed up with everything it won’t ruin a dish for me. This recipe is delicious! It’s creamy and cheesy and everything that I love about pasta dishes. It holds up well to being frozen and reheated as leftovers as well!