Green Beans with Parmesan-Garlic Crumbs

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Course Side Dishes
Prep Time 15 minutes
Cook Time 13 minutes
Servings
people
Course Side Dishes
Prep Time 15 minutes
Cook Time 13 minutes
Servings
people
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Rating: 0
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Instructions
  1. Heat large covered saucepot of salted water to boiling over high heat. In food processor with knife blade attached, pulse garlic until chopped. Add bread and process 15 seconds or just until coarse crumbs form. In large skillet, melt 2-1/2 tablespoons but
  2. Meanwhile, add green beans to boiling salted water and return water to boiling. Reduce heat to medium and cook 5 minutes or until crisp-tender; drain beans.
  3. In same saucepot, melt remaining 2-1/2 tablespoons butter over medium heat. Stir in mustard, lemon juice, remaining 1/2 teaspoon salt and pepper. Add green beans and toss to coat. Add breadcrumb mixture and toss until well combined.

Manicotti

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Manicotti makes a great presentation when plated, but is easy to make!
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Course Entrées, Pastas
Prep Time 0 minutes
Cook Time 0 minutes
Servings
people
Course Entrées, Pastas
Prep Time 0 minutes
Cook Time 0 minutes
Servings
people
Votes: 0
Rating: 0
You:
Rate this recipe!
Instructions
  1. Cook manicotti according to package and set aside.
  2. In a bowl mix all other ingredients. Spoon filling into a large ziploc bag and cut one of the bottom corners to create an opening about an inch wide. Twist the top to push the filling out through the hole and fill the manicotti shells.
  3. In a 9x13 pan spread a thin layer of sauce and arrange the manicotti in a single layer. Cover with remaining sauce. Bake at 350° for 30 minutes.

Traditional French Onion Soup

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Be sure to save this one for a cool, rainy Autumn day...
Instructions
  1. Preheat large saucepot over medium-high heat. Add onions, 3 tablespoons oil, and butter; cook 10 minutes or until onions begin to soften, stirring frequently. Reduce heat to medium-low; stir in bay leaf, sugar, and thyme. Cook 30 to 35 minutes or until on
  2. Meanwhile, preheat oven to 400°. Arrange bread slices on rimmed baking pan. Brush top of bread slices with remaining 1 tablespoon oil. Bake bread 10 to 12 minutes or until lightly browned; remove bread to plate.
  3. Place 6 ovenproof soup crocks or bowls on same baking pan. Ladle soup into bowls. Top each with 2 slices bread, then 1 slice Swiss cheese. Sprinkle cheese with 1 teaspoon Parmesan. Bake 10 to 12 minutes or until cheese melts and begins to bubble and brown

Tomato Bisque with Parmesan Crountons

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The ultimate "This is so good! What is this called?" dish!
Instructions
  1. In large saucepot, heat 2 teaspoons butter and oil over medium heat. Add carrot, onion, and celery, and cook 5 minutes, stirring frequently. Add whole tomatoes, diced tomatoes, tomato juice, thyme, sugar, and pepper. Heat to boiling over medium-high heat;
  2. Meanwhile, preheat broiler. Place bread slices on rimmed baking pan. Divide and spread remaining 1 teaspoon butter over bread slices, and sprinkle each with cheese. Broil 3 to 5 minutes or until tops are lightly browned.
  3. In batches, transfer soup to blender and puree. Transfer pureed soup to large bowl before pureeing next batch.
  4. To serve, ladle soup into individual soup bowls. Top each with Parmesan croutons and garnish with thyme leaves.

Chicken Stuffed with Long Stem Artichokes

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Course Entrées
Prep Time 10 minutes
Cook Time 30 minutes
Servings
people
Course Entrées
Prep Time 10 minutes
Cook Time 30 minutes
Servings
people
Votes: 0
Rating: 0
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Instructions
  1. Preheat oven to 350°. Spray rimmed baking pan with nonstick cooking spray. Slice chicken breast horizontally in half, but do not cut all the way through. Open chicken breasts and spread flat, cut side up. Cover each with 1 slice of mozzarella cheese.
  2. In medium bowl, combine breadcrumbs, 1 tablespoon lemon zest, salt and pepper. Rub outside of each chicken breast with 1 teaspoon oil. Dip chicken breasts into breadcrumb mixture to coat each side; place on prepared baking pan. Bake chicken 25 to 30 minut
  3. In microwave-safe dish, heat remaining artichoke hearts in microwave oven on high 15 to 30 seconds or until heated through. Divide artichokes over each chicken breast. Serve garnished with remaining 1/2 tablespoon lemon zest and chives.