What does food have to do with dating? Oh, grasshopper...I have so much to teach you!
Stay tuned for some of my favorite, win his/her heart recipes!
Stay tuned for some of my favorite, win his/her heart recipes!
Angel Chicken Pasta
Submitted By: Marian Collins
Photo By: Dianne
Original Recipe on http://allrecipes.com/Recipe/Angel-Chicken-Pasta/Detail.aspx
Adapted by Dater Girl
Prep Time: 30 Minutes Cook Time: 1 Hour Ready In: 1 Hour 30 Minutes Servings: 6
This is not the prettiest dish, but it's DELICIOUS! It's my "go-to" dish the first time I cook for a guy, and it always gets raves. One guy even asked to take some home! It makes a TON, so you'll have leftovers for the rest of the week, or share some with that cute neighbor!
"Ingredients: 6 skinless, boneless chicken breast halves
1/4 cup butter
1 (.7 ounce) package dry Italian-style salad dressing mix
1/2 cup white wine
1 (10.75 ounce) can condensed golden mushroom soup
4 ounces cream cheese
1 pound angel hair pasta
1 (8 oz.) Pkg. sliced mushrooms & 1 small red onion; sliced, sautee both
Directions: 1. Preheat oven to 325 degrees F (165 degrees C). 2. In a large saucepan, melt butter over low heat. Stir in the package of dressing mix. Blend in wine and golden mushroom soup. Mix in cream cheese, and stir until smooth. Heat through, but do not boil. Arrange chicken breasts in a single layer in a 9x13 inch baking dish. Pour sauce over. 3. Bake for 60 minutes in the preheated oven. Twenty minutes before the chicken is done, add the onions & mushrooms to the sauce & bring a large pot of lightly salted water to a rolling boil. Cook pasta until desired, about 5-8 minutes. Drain. Serve chicken and and sauce over pasta.
*Dater Girl Notes: I actually only use 2-3 chicken breasts, and slice them up before serving. You can even used half the amount of pasta if you want. Also-VERY IMPORTANT! Make sure you are buying "GOLDEN Mushroom Soup' and NOT Cream of Mushroom.. BIG difference!
ITALIAN BEAN SALAD
Created by Dater Girl
Photo by Dater Girl
Makes @ 8 cups of salad
This is the first "original" recipe I have ever shared, so go easy on me if I made any mistakes. :-)
What I love about this salad is that, like most of the things I make, it's really versatile...I rarely make anything the same way twice. I also love that it can be made from things people (at least, I) readily have available in the pantry and fridge. Feel free to use this as a base and add, omit, or change amounts of any of the ingredients to suit your taste. But for this particular version, I usually make it this way:
Ingredients:
1 can, rinsed and drained (14-16 oz) each:
-Wax Beans
-Green Beans
-Kidney Beans
-Garbanzo Beans (Chick Peas)
-Cannellini Beans (small white beans
1/2 (small-4 oz?) Jar Marinated Artichoke hearts cut into quarters
1 large tomato, cubed
1/4 C. Diced/Chopped Red Onion
4 Slices Prosciutto
-Cut into thirds, then cut into ribbons
4 TBS Grated Parmesan Cheese
1/2 C. Shredded Asiago Cheese
-Use the smaller-shred side of your grater
1/4 C. Chopped Italian Parsley
1/2 C. Italian Dressing
*I like using the dry packets; use your best olive oil and your favorite vinegar-I like a 50/50 mix of Balsamic & Apple cider for this
Salt & Pepper to taste
*Ideally, make this the day before and add salt & pepper before you plan to serve. It's also lovely with a drizzle of EVOO and a squeeze of lemon just before serving.
Directions:
Toss it all into a bowl, stir well, and enjoy!
TIPS:
-Save all the liquids from the beans, artichoke hearts, etc. I will share uses for these later.
-You could add some shredded chicken to make a complete meal, omit the prosciutto to serve as a vegetarian meal, or omit/substitute the prosciutto AND the cheese for a vegan meal.
-Check back for my Mexican Bean Salad recipe!
Created by Dater Girl
Photo by Dater Girl
Makes @ 8 cups of salad
This is the first "original" recipe I have ever shared, so go easy on me if I made any mistakes. :-)
What I love about this salad is that, like most of the things I make, it's really versatile...I rarely make anything the same way twice. I also love that it can be made from things people (at least, I) readily have available in the pantry and fridge. Feel free to use this as a base and add, omit, or change amounts of any of the ingredients to suit your taste. But for this particular version, I usually make it this way:
Ingredients:
1 can, rinsed and drained (14-16 oz) each:
-Wax Beans
-Green Beans
-Kidney Beans
-Garbanzo Beans (Chick Peas)
-Cannellini Beans (small white beans
1/2 (small-4 oz?) Jar Marinated Artichoke hearts cut into quarters
1 large tomato, cubed
1/4 C. Diced/Chopped Red Onion
4 Slices Prosciutto
-Cut into thirds, then cut into ribbons
4 TBS Grated Parmesan Cheese
1/2 C. Shredded Asiago Cheese
-Use the smaller-shred side of your grater
1/4 C. Chopped Italian Parsley
1/2 C. Italian Dressing
*I like using the dry packets; use your best olive oil and your favorite vinegar-I like a 50/50 mix of Balsamic & Apple cider for this
Salt & Pepper to taste
*Ideally, make this the day before and add salt & pepper before you plan to serve. It's also lovely with a drizzle of EVOO and a squeeze of lemon just before serving.
Directions:
Toss it all into a bowl, stir well, and enjoy!
TIPS:
-Save all the liquids from the beans, artichoke hearts, etc. I will share uses for these later.
-You could add some shredded chicken to make a complete meal, omit the prosciutto to serve as a vegetarian meal, or omit/substitute the prosciutto AND the cheese for a vegan meal.
-Check back for my Mexican Bean Salad recipe!