Cooking and Recipes


Interestingly, I never really learned to cook until I got married, 2 years ago. Sadly, I even took pride in the fact that I didn't cook. Well, that has all changed now.  I'll be putting up a rotation of favorite recipes.

Here are a couple of VERY easy but delicious recipes:

Southwestern Chicken Soup

Serving Size : 4
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
12 ounces salsa verde -- La Victoria is good
3 cups cooked chicken -- shredded
15 ounces cannelini beans -- drained
3 cups chicken broth
1 teaspoon ground cumin
2 green onion -- chopped
1/2 cup sour cream
tortilla chips -- optional

Heat salsa in a large saucepan for 2 minutes over medium-high heat. Add chicken, beans, broth, and cumin. Bring to a boil, lower heat to simmer and cook for 10 minutes, stirring occasionally. Top each bowl with a dollup of sour cream, a sprinkling of onions and tortilla chips (if desired). For a soupier dish, use 4 cups of broth.


Salmon Bake with Pecan Crunch Coating

Serving Size : 4

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 tablespoon Dijon mustard
3 tablespoons melted butter
4 teaspoons honey
1/4 cup fresh bread crumbs
1/4 cup finely chopped pecans or walnuts
2 teaspoons chopped parsley
4 4-ounce Alaska salmon fillets (4 to 6 ounces each) -- thawed if necessary
Salt and black pepper
Lemon wedges

Mix together mustard, butter and honey in a small bowl; set aside.

Mix together bread crumbs, pecans and parsley in a small bowl; set aside.

Season each salmon fillet with salt and pepper. Place on a lightly greased baking sheet or broiling pan. Brush each fillet with mustard-honey mixture. Pat top of each fillet with bread crumb mixture. Bake at 450 F for 10 minutes per inch of thickness, measured at thickest part, or until salmon just flakes when tested with a fork.

Serving Ideas : Serve with lemon wedges.

Chicken Scaloppini
Serving Size : 4
Time :0:20

2 chicken breast -- boneless and skinless
1/2 cup all-purpose flour
2 tablespoons vegetable oil
3 tablespoons margarine or butter
2 tablespoons lemon juice
parsley -- snipped
lemon slices
hot cooked spaghetti

Cut chicken breasts into halves (if they have skin, remove it). Place each half between wax paper and pound until 1/4 inch thick. Coat with flour. Heat oil and 2 tablespoons of the margarine in 12-inch skillet over medium heat until hot. When skillet is hot, cook chicken until done and light brown (about 4 minutes on each side). Remove chicken to a warm platter. Heat remaining margarine in same skillet until melted. Stir in lemon juice, pour over chicken. Garnish with snipped parsley and lemon slices. Serve with hot cooked spaghetti.

Amazing Brownies
Serving Size : 10
Time :0:30

1 cup sugar
1/2 cup butter -- softened
4 egg
1 cup flour
16 ounces Hershey's chocolate syrup
6 tablespoons butter
1 1/3 cups sugar
6 tablespoons milk
6 ounces semisweet chocolate chips
1/2 teaspoon vanilla extract

Cream the sugar and butter. Add the eggs and flour, then beat in the Hershey's syrup. Bake at 350 for about 30 minutes in a greased 9x13 pan. Do not overbake!

For the frosting, combine the butter, sugar and milk in a small saucepan and boil for 1 1/2 minutes. Turn off the heat and stir in chocolate chips until melted. Add vanilla if desired. Spread quickly on the brownies.

I do have a couple of great websites I'll send you to:

Cook's Thesaurus
International Recipes

If you want to share a recipe...feel free to email me.