Main dishes
Page 3
This sandwich is delicious with a Pear and Walnut Salad.
- 1 pear, thinly sliced
- 1 tsp honey
- 1/2 tsp cinnamon
- Brie cheese
- 8 slices sourdough bread
- butter
- Spray a small saucepan with cooking spray and cook pear slices over medium heat for 5 minutes.
- Add honey and cinnamon to pan and cook until tender.
- Butter the outside of the bread slices and place a layer of Brie cheese and a payer of pear inside.
- Grill in a medium skillet over medium high heat until both sides are golden brown.
Published: Sunday, September 15th, 2013
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- 1 lb. ground beef
- 1 Tbsp oil
- 1 small onion, diced
- 2 cups cabbage, diced
- 2 cloves garlic, crushed
- 1/2 cup brown rice
- 2 cups tomato broth
- 4 cups beef broth
- 28 oz. canned diced tomatoes
- 2 cups sauerkraut
- 1 tsp smoked paprika
- 1 tsp paprika
- 2 bay leaves
- Brown the ground beef, drain the grease and place in slow cooker.
- Heat the oil in the pan and add onions and cabbage and saute until tender, about 5-7 minutes.
- Add the garlic and saute until fragrant, about a minute and place mixture in slow cooker.
- Add the rice and toast for a few minutes.
- Add 1 cup broth and deglaze the pan.
- Combine all ingredients in crockpot and cook on low for 6-8 hours.
Published: Monday, September 30th, 2013
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- 2 Tbsp olive oil
- 1 clove garlic, minced
- 1/2 cup dry bread crumbs
- 1/3 cup grated Parmesan cheese
- 1 tsp dried basil
- 1/4 tsp ground black pepper
- 2 large boneless skinless chicken breasts, sliced thinly in half so you have 4 pieces
- Preheat oven to 350 degrees.
- In a bowl, blend the olive oil and garlic.
- In a separate bowl, mix the bread crumbs, Parmesan cheese, basil, and pepper.
- Dip each chicken breast in the oil mixture, then in the bread crumb mixture.
- Arrange the coated chicken breasts on a foil lined baking sheet, and top with any remaining bread crumb mixture.
- Bake 30 minutes in the preheated oven, or until chicken is no longer pink and juices run clear.
Published: Monday, March 4th, 2013
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- Pasta of your choice (ravioli, egg noodles, etc)
- 6 Tbsp unsalted butter
- 2 Tbsp balsamic vinegar
- 1/2 tsp salt
- 1/4 tsp freshly ground black pepper
- 1/3 cup toasted, chopped walnuts (optional)
- 1/4 cup grated Parmesan
- Cook pasta according to package directions.
- In a medium saucepan cook butter over medium heat, stirring occasionally.
- When butter turns golden brown, turn off heat and let cool 1 minute.
- Stir in vinegar, salt and pepper.
- Toss with pasta and garnish with walnuts and cheese.
Published: Monday, January 21st, 2013
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