This zucchini and ham recipe is great when you want to get a hot meal to the table in less than 30 minutes. It’s a great way to use leftover deli ham, too!

8 oz uncooked egg noodles
1/4 cup butter
1/4 cup Parmesan cheese, freshly grated
1/4 cup sliced green onions
2 cups (about 2 medium) zucchini
2 cloves garlic
1 cup frozen corn
1/2 pound cooked ham
1/4 teaspoon salt
1/4 teaspoon pepper, freshly cracked and ground

Wash and cut the green onions and zucchini into 1/4″ slices. Clean and finely chop the garlic. Cut ham into thin strips.

Cook noodles according to directions. Drain and rinse with hot water. Return to the pot and toss with 2 tablespoons of the butter and half of the Parmesan cheese.

Meanwhile, melt the butter in a large skillet over medium heat. Add the onions, zucchini and garlic. Cook and stir occasionally until the zucchini begins to sweat, approximately 5 minutes. Add the corn, ham, salt and pepper and continue cooking until completely heated through and the zucchini is tender crisp.

Serve over prepared noodles and garnish with remaining Parmesan cheese.

Yield: 6 servings.

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Asian garlic chicken recipe is a great way to deliver a delicious meal to the table in about 30 minutes. Leftovers are delicious and beat a burger for lunch at the office.

1/2 cup distilled white vinegar
1/2 cup chicken broth
10 large cloves garlic
2-1/2 tablespoons soy sauce
1/4 teaspoon pepper, freshly cracked and ground
4 chicken breasts, skinned and boned
2 teaspoons herbed seasoning mix or your own blend of parsley, oregano and basil
1 tablespoon sesame oil
3-5 bay leaves
Salt
Cooked rice

Prepare the ingredients:
With a sharp knife, remove any bits of ligament, tough fibers and excess bits of fat from chicken breasts. Season both sides of the chicken with the herbed seasoning mix. Place the vinegar, chicken broth, garlic, soy sauce and pepper in a small bowl and whisk until thoroughly blended.

Cook and serve:
Heat the oil in a large skillet over medium-high heat. Add the chicken and sauté about 4 minutes on each side, until lightly golden. Add the bay leaves to the pan and pour the vinegar mixture over the chicken. Reduce the heat to low and cover the skillet. Simmer the chicken until it is cooked, approximately 10 minutes. Remove the chicken to a warmed platter. Increase the heat under the skillet and boil for about 2 minutes, stirring constantly. Remove the bay leaves and season to taste with salt and pepper. Spoon the juices over the chicken. Serve with hot cooked rice.

Tip: Please remember to wash hands thoroughly after handling raw chicken. Clean all surfaces that have come into contact with raw chicken with very hot soapy water and rinse thoroughly with very hot water. I like to add a couple of tablespoons of bleach to the soapy dishwater to assist in killing germs.

Yield: 4 servings.

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This curried cashew chicken recipe is not an everyday dish. Served occasionally, it’s an elegant, quick and delicious treat. It’s a favorite fast-fix meal.

4 boneless chicken breasts
1/3 cup all-purpose unbleached flour
2 – 4 tablespoons butter
1/4 cup mango chutney
1/4 cup cream sherry
2 tablespoons curry powder
1-1/2 cups heavy (whipping) cream
1/2 cup whole cashews

Dredge the chicken breasts in flour and gently shake to remove excess. Place about 2 tablespoons of butter in a large deep skillet and melt over medium heat. Add the chicken when butter has melted and pan is nice and warm. Sauté for 10 – 15 minutes, until nearly cooked.

Finely chop the mango chutney. When the chicken is nearly cooked, add the mango chutney, sherry, curry powder and cream to the pan. Scrape the bottom of the pan and stir sauce around the chicken, occasionally turning the chicken and pushing it through the sauce to coat. Once the sauce has reduced and thickened, remove chicken to a serving platter and garnish with whole cashews.

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This quickly prepared Minestrone Soup is satisfying and delicious. The long storing ingredients and no-fuss preparation make this soup a kitchen gem.

3 to 5 ounces small pasta shells
1 tablespoon extra virgin olive oil
2 teaspoons oregano
1 teaspoon basil
1 can green beans
1 can Veg-All® mixed vegetables
1 can great northern beans
1 can cut stewed tomatoes, Italian style
1 can chicken stock
4 ounces tomato sauce

Cook pasta to al dente, according to directions. Drain and rinse with cold water to halt cooking.

While pasta is cooking, place olive oil, oregano and basil in a pot on medium-low heat. Stir to blend. When the herbs are warmed, add drained green beans. Increase the heat to medium-high. Open but don’t drain the remaining cans. Add all to the pot. Reduce heat to simmer for 10 minutes, stirring occasionally. Add pasta and simmer until warmed through. Season with salt and pepper to taste.

Tip: you want to hand crush (or feel through already crushed) tomatoes before adding to any dish. Many pieces can be the top of the tomato which often has a tough spot where the stem was once joined. You want to pinch the soft flesh into your meal and discard the tough part. This step will help ensure that the “mouth feel” of every bite is most pleasant.

Yield: 6 – 8 servings.

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