September 3, 2009
A couple of weeks ago, I picked up a copy of the Company’s Coming Table For Two cookbook. Alan and I don’t really do well with portions, so something with quantities explicitly designed for two sounded good for us. We’ve tried a few recipes so far, and this is my favourite so far:
- 1/4 cup mayonnaise
- 1/4 cup sour cream
- 2 tbsp chopped fresh dill
- 1 minced garlic clove
- 1 tsp dijon mustard
- 1 tsp lemon juice
- 1/2 tsp grated lemon zest
- 2 puff pastry patty shells
- 10 oz salmon fillet, skin removed
- 2 lemon slices, about 1/4 inch thick
- 2 onion slices, about 1/4 inch thick
- Combine first seven ingredients in medium bowl. Chill, covered, for 1 hour to blend flavours.
- Place pastry shells on baking sheet. Bake on centre rack in 400 degree over for about 18 minutes until golden. Transfer to serving plates.
- Place fillet on separate greased baking sheet. Arrange lemon and onion slices over fillet. Bake in 400 degree over for about 13 minutes until fillet flakes easily when tested with fork. Discard lemon and onion slices. Break salmon into small pieces with fork. Add to sour cream mixture. Makes about 1 1/2 cups. Fill shells with salmon mixture.
- Garnish with dill.
Notes:
Alan made this for us. Isn’t that sweet? It was very tasty. He thinks that next time, he would use smoked salmon instead of cooking freshly, which would reduce cooking time. Otherwise, we liked it and would eat it again.
Shannon Patterson, filed under Recipes |
April 7, 2009
Because I work far away, and don’t make the time during the week to prepare a lunch daily, I have taken to cooking and purchasing in bulk for work. The company I work for has about 15 employees, and space in the fridge isn’t a problem.
Sunday I tried out a new recipe for my lunches. It didn’t take long to prepare, it froze well, and tasted great when I reheated it. Also, it wasn’t dry, which is a big problem with a lot of the reheated chicken dishes I make for work.
Baked Honey Mustard Chicken
Ingredients:
- 6 skinless, boneless chicken breasts
- salt and pepper to taste
- 1/2 cup honey
- 1/2 cup prepared dijon mustard
- 1 tsp dried basil
- 1 tsp paprika
- 1/2 tsp dried parsley
Directions:
- Sprinkle chicken breasts with salt and pepper, and place in a lightly greased 9×13 baking dish.
- In a small bowl, combine the honey, mustard, basil, paprika, and parsley. Mix well. Pour over the chicken, and marinade for at least an hour.
- Bake in an oven (350 F) for 30 minutes. Turn chicken pieces over and bake for an additional 10 to 15 minutes.
The chicken was delicious when it came out of the oven, and it tasted great for lunch today. I usually heat up about 1/2 of a chicken breast with 2-3 cups of frozen veggies at lunch. Because I made this for my lunches, I cut the chicken pieces into 1/2 – 3/4 inch strips. It makes it easier to freeze later, and I find it cooks a little faster because of that.
Shannon Patterson, filed under Recipes |
March 2, 2008
Slightly modified from Karen’s recipe
INGREDIENTS:
lasagna noodles
2 cups cottage cheese, creamed
3 cups diced, cooked chicken meat
2 cups shredded Cheddar cheese
1/2 cup grated Parmesan cheese
1 medium-sized onion, chopped
1 chopped green bell pepper
2 cups sliced mushrooms
4 tablespoons butter
2 (10.75 ounce) cans Campbell’s cream of chicken soup
1/2 cup milk
DIRECTIONS:
- Preheat oven to 350 degrees F (175 degrees C).
- Bring a large pot of lightly salted water to a boil. Add lasagna and cook for 8 to 10 minutes or until al dente; drain. (or use oven-ready)
- In a saucepan melt the butter and saute the onions, green peppers, mushrooms. Add chicken, chicken soup and milk; cook until smooth.
- In a 9×13 inch baking dish, layer noodles, soup mixture and cheeses. Alternate until gone. Bake in a preheated oven for 45 minutes.
Shannon Patterson, filed under Recipes |