Savory Online Recipes .com

This is a great recipe for a rainy day.  The chili warms you up and puts a little sunshine into your day;  This chicken also makes a great potluck dish.

White Chicken Chili

1 tablespoon oil

1 cup chopped onions

2 garlic cloves, minced

1 lb. boneless skinless chicken breast, cut into bit sized pieces

3 cans ready to serve chicken broth (14.5 oz can size)

2 cans cannellini beans, drained (15 oz can size)

2 cans chopped green chiles, drained (4.5 oz can size)

1 teaspoon dried oregano leaves

½ teaspoon cumin

Dash ground red pepper (cayenne) if desired

6 oz (1 ½ cups) shredded Monterey jack cheese

Chopped fresh cilantro, if desired

Heat oil in large saucepan or Dutch oven over medium-high heat until hot.

Add onions, garlic and chicken. Cook and stir until chicken is no longer pink.

Light and delicious flavor makes this chicken recipe fantastic.  You will find this recipe easy to make and so tasty.

Zesty Lemon Chicken

½ teaspoon of salt

Pepper

6 boneless and skinless chicken breast halves.

½ cup of butter (1 stick)

2 tablespoons Dry Sherry (Cooking Sherry not recommended)

2 tablespoons grated lemon rind2 tablespoons lemon juice ( fresh)

2 teaspoons cornstarch

1 cup half & half

2 tablespoons parmesan cheese

Delicately salt and pepper chicken.

Sauté chicken in melted butter for 8 to 10 minutes.

Put chicken in a 9” x 13” baking dish

Add sherry, lemon peel and juice to butter in skillet

Separately combine cornstarch and half & half and stir.

Add the mixture to skillet and heat until it is thick,

 It is necessary to stir the skillet mixture constantly.

Each piece of chicken gets 1/3 cup of the sauce mixture.

Sprinkle with the parmesan cheese

Bake the chicken uncovered at 350 degrees for 30 – 35 minutes.

Fresh and delicious is the best way to describe this marinara and vegetable kabob recipe.

A very tasty way to eat your vegetables.

Marinara Dip and Vegetable Kabobs

2 tablespoons olive oil

1 clove garlic finely chopped

2 large tomatoes, skinned, seeded and cut into fourths

1 tablespoon finely chopped fresh oregano

1 tablespoon finely chopped fresh parsley

½ teaspoon

1/8 teaspoon pepper

Heat oil over medium heat in saucepan.  Cook garlic in the oil about 2 minutes, stirring occasionally.  Add remaining ingredients.  Cook uncovered over medium heat about 5 minutes, stirring occasionally.  Pour into blender or food processor.  Cover and blend on medium speed or process about 15 seconds. Serve warm.

8 ounces whole mushrooms

1 medium bell pepper, cut into 6 strips and then halved.

1 medium zucchini diagonally cut into ½ inch slices

6 large cherry tomatoes

2 tablespoons olive oil

Set oven to broil.  Place vegetables on 4 metal skewers.  Brush vegetables with oil.  Place skewers of bell pepper and zucchini on rack in broiler pan.  Broil with tops about 4 inches from heat for 2 minutes.  Add skewers of mushrooms and cherry tomatoes.  Broil 4 to 5 minutes gently rotating every 2 minutes until vegetables are tender.  Serve with marinara dip.

Fall brings falling leaves, crisp evenings and me cooking this recipe.  This meal is great with a small salad on the side.  It is just the perfect fall evening meal your family will enjoy.

2 cups uncooked macaroni

15.5 oz jar spaghetti sauce

1 egg

½ teaspoon salt

½ cup milk

3 tablespoons Parmesan cheese

½ pound ground beef

½ cup chopped green pepper

½ cup chopped onion

4-ounce can mushrooms

8-ounce package Mozzarella cheese, grated.

Cook macaroni according to package directions and drain.  Beat together egg, milk, 1 teaspoon Parmesan cheese and salt.  Blend into macaroni and spread in greased 9 x 13 inch baking pan. Pour spaghetti sauce over macaroni.  Add small bits of raw gorund meat.  Sprinkle on green pepper, onion, mushrooms and remaining Parmesan cheese.  Top with Mozzarella cheese.  Bake at 350 degrees for 20 minutes.  Let stand 5-10 minutes before cutting.

3 cups chopped cooked chicken

2 cups torn lettuce

1 cup cooked long-grain rice

1 (10 ounce) package frozen peas

¼ cup chopped parsley

2 large tomatoes, chopped and seeded

1 cup thinly sliced cucumber

1 small sweet red pepper, chopped

1 small green pepper, chopped

Dressing

Red pepper rings

Layer 1 1/2 cups chicken and lettuce in a 3 quart bowl.  Combine rice, peas, and parsley then spoon over lettuce.  Layer tomato, cucumber, chopped red pepper, green pepper, and the rest of the chicken.  Spoon dressing over top of salad.  Top with red pepper rings.  Cover and chill for 8 hours, Toss before serving.

Dressing

1 cup mayonnaise

½ cup sour cream

½ cup raisins

½ cup finely chopped onion

¼ cup sweet pickle relish

2 tablespoons milk

½ teaspoon celery seeds

½ teaspoon dillseed

½ teaspoon dry mustard

½ teaspoon garlic salt

Combine all ingredients and stir well.

Limeade with a Splash of Mango

Tired of serving the same old beverages at your gatherings? If so then try this limeade Mango recipe.  It is a refreshing beverage to serve at any party. I love to serve this beverage at a tropical theme party.

¼ cup sugar

1 cup fresh lime juice (about 8 limes)

2 12 ounce cans of mango nectar

2 12 ounce cans lemon-lime soda chilled

1 lime, thinly sliced

Ice cubes

In a large pitcher stir together sugar, lime juice and mango nectar until sugar is dissolved.

Before serving add chilled lemon-lime soda and lime slices.

Serve over ice.

Sometimes you just have to snack.  There is no better snack than one that includes crackers, pretzels and nuts.  This snack is fun and you can be creative by adding your favorite cracker or nut.  Enjoy you snack time with this easy recipe.

Snack Time Favorite

1 cup of your favorite cheese crackers. A small size is the best.

1 ¼ cup of snack sticks

¾ cup pretzels

½ cup of nuts (you can use one kind or mixed nuts)

2 tablespoons melted margarine or butter

2 1/3 teaspoons of a dry dressing mix (Italian or parmesan would work)

Preheat oven to 300 degrees.

Put crackers and snack sticks in a roasting pan.

Bake for 5 minutes or until they warm.

Mix in pretzels and nuts.

Pour margarine all over.

Sprinkle the dry salad mix over top and then thoroughly mix all the ingredients.

Bake for 20 more minutes and stir once.

Let mixture cool on foil,

Salads are wonderful and I always like to try new combinations of ingredients.  This salad is wonderful combination of vegetables, fruit and nuts.

1 head lettuce

4 kiwis peeled and sliced

2 oranges, peeled and segmented

4 radishes, thinly sliced

1 cup button mushrooms, thinly sliced

Small cucumber, thinly sliced

1 stick celery thinly sliced

1/3 cup cashew nuts

¼ cup French dressing

Shredded orange peel to garnish

Tear lettuce into pieces.  Mix all ingredients together in a salad bowl and toss with dressing.  Garnish with fine shred of orange peel.

1 (18 ounce) jar peach jam

2 ½ ounces horseradish

1 ounce dry mustard

1 tablespoon ground white pepper

1 (8 ounce) package cream cheese

Mix all ingredients well, except for cream cheese.  When ready to serve pour over block of cream cheese and serve with crackers.

This is dip has a combination of ingredients, but is just lovely. Very easy recipe to make and even easier to serve.

1 pkg. hot sausage (typically 3 links)

3-4 c. cleaned shrimp

2 or 3 celery sticks, cleaned and chopped

1 bell pepper, chopped

1 large onion, chopped

2 fresh tomatoes, chopped

2 cans stewed tomatoes

3 c. rice

5 1/2 c. water

4 tbsp. Cajun spices

Cut everything up, except shrimp and put into large pot. Bring to a boil and simmer 35-50 minutes until desired consistency. Add shrimp towards the end of cooking time. Stir and continue cooking until the shrimp is done.

There are many kinds of Jambalaya and this is a delightful version.  It is easy to make and spicy, but not to spicy.