Archive for February 2009

French Onion Soup

February 28, 2009

French Onion Soup

Adapted by Homemade Gourmet




6  medium  thick slices of French bread  

1  medium  onion, sliced thinly  

3  tablespoons  butter  

4  cups  water  

5  tablespoons  Homemade Gourmet® Grandmother’s Sunday Roast Seasoning  

1  cup  shredded mozzarella cheese  



1. Preheat broiler. Place bread on 11x17x1 baking sheet, broil 5 minutes or until slightly brown.; check frequently to prevent burning.

2. In a small nonstick skillet over medium heat, sauté onion with butter until onion is tender. In saucepan, bring water and seasoning to a boil.

3. Pour hot mixture into six oven-proof soup bowls or mugs. Divide sautéed onion among each bowl, place a slice of toast on top, and sprinkle with cheese. Place bowls on 11x17x1 baking sheet to catch spill-over.

4. Broil 1 minute or until cheese begins to brown and bubble.


Key Lime Cheesecake Ball

February 28, 2009

Key Lime Cheesecake Ball

Adapted by Homemade Gourmet





1    Homemade Gourmet® Key Lime Cheesecake Ball Mix  

1  8-ounce  package cream cheese  

1  stick  butter  



1. In a bowl, beat together all ingredients until creamy, cover and chill at least 2 hours.

2. Roll firm mixture into a ball and serve on a platter with graham crackers or fresh fruit.

Rhubarb Crisp

February 28, 2009

Rhubarb Crisp


Irish love Rhubarb; try this exciting recipe for St. Patrick’s Day.



1    Homemade Gourmet® Old Fashioned Apple Crisp Mix  

6-7 stalks [1 3/4 pounds] fresh rhubarb, peeled and cut into 1/2 inch thick slices [about 5 cups]

1/2 teaspoon fresh squeezed lemon juice

1 teaspoon grated lemon rind

1 1/2 cups sugar

1/3 cup flour

Pinch salt

Preheat oven to 400 degrees. Place rhubarb, lemon juice and rind n medium non-reactive bowl. In another bowl, combine sugar, flour and salt. Add to rhubarb and mix well.


2. For topping, follow directions on package. Sprinkle topping over rhubarb mixture. Bake for 30 to 40 minutes. Dessert will be brown and bubbly.


3. Let cool slightly before serving, great with spiced dip or vanilla ice cream.

Mock Spinach Dip

February 27, 2009

Mock Spinach Dip
Adapted from Homemade Gourmet

Recipe Yields: 16
Recipe Serving Size: 1 oz
Servings Per Recipe: 16 servings

1 8-ounce tub sour cream
1 8-ounce cream cheese, softened
1 Homemade Gourmet Mock Spinach Dip

1. Combine all ingredients, Stir until well blended.

2. For best results, chill overnight or chill at least 1 hour before serving.

Rosemary Bread

February 27, 2009

Rosemary Bread



1    Homemade Gourmet® Basic Bread Mix  

1  tablespoons  Rosemary Seasoning

1 tablespoon Homemade Gourmet® Home-style Spaghetti Seasoning  

1-3/4  cups  milk  

1/2  stick  butter/margarine, melted  



1. Preheat oven to 350 degrees. In a large bowl, combine bread mix, seasoning, and milk (batter will be lumpy). Spoon batter into a greased 5×8 loaf pan.

2. Pour melted butter over batter. Place loaf pan on a baking sheet to catch any spillover.

3. Bake for 45 minutes or until golden brown and toothpick inserted in center comes out clean.

Stuffed Chicken Marsala

February 27, 2009

Stuffed Chicken Marsala

Adapted from Olive Garden



Cheese Stuffing

1/2 cup smoked shredded cheese (provolone or gouda)

8-oz package mozzarella cheese, shredded

1/4 cup Parmesan cheese, grated

1/2 cup breadcrumbs

1 tsp fresh garlic, minced

1/4 tsp red pepper flakes, crushed

2 Tbsp sun-dried tomato flakes (drain first if in oil)

1/3 cup green onions, thinly sliced

3/4 cup sour cream (6 oz)

1/2 tsp salt

1/2 tsp black pepper



1 small onion, cut in half and thinly sliced lengthwise

24 fl oz Marsala wine

8 fl oz heavy cream

2 small containers button mushrooms, thinly sliced (6 cups)

Salt and pepper to taste


2 lbs skinless, boneless chicken breasts

4 fl oz olive oil

2 cups all-purpose flour



Pre-heat oven to 350°F.


1) COMBINE all cheese stuffing ingredients in a mixing bowl.

2) BUTTERFLY thickest section of chicken breasts to create 2 lobes. Pound each breast between 2 sheets of plastic wrap until ¼” – ½” thick.

3) PLACE flattened chicken breasts on a plate and place desired amount of stuffing on one lobe of each chicken breast. Gently press stuffing down so it resembles a hockey puck.

4) FOLD over other lobe of chicken breast; does not have to seal.

5) HEAT large sauté pan over medium heat.

6) ADD olive oil and heat until shimmering.

7) PLACE flour in a shallow pan and season to taste with salt and pepper.

8) DREDGE stuffed chicken breasts in flour, shaking off excess.

9) SAUTE chicken breasts with preheated oil, cooking until each side is golden brown.

10) REMOVE chicken from pan and place in a baking dish.

11) BAKE for 10-20 minutes, or until juices run clean and center of chicken reaches 165°F.

12) ADD onions to sauté pan, and stir to loosen chicken drippings. After 2 minutes, add mushrooms and sauté until onions are translucent.

13) DEGLAZE pan with Marsala wine – make sure to incorporate drippings from bottom of pan.

14) HEAT wine to a simmer and add heavy cream. Simmer on low heat until reduced by half.

15) PLACE cooked chicken breasts on a plate and top each with onions, mushrooms and sauce.

16) SERVE with your favorite garlic mashed potato recipe.

Grilled Italian Chicken Tenderloin

February 26, 2009
Grilled Italian Chicken Tenderloin


1 lb. Chicken Breast Tenders

1/2 C Italian Dressing

1 tsp Lime Juice

1 1/2 tsp Honey


Mix dressing, lime juice and honey together. Pour over chicken tenders, making sure all tenders are covered, marinate for 1 hour.

Grill the chicken tenders to  golden brown.

To prepare dressing, whisk together 1/4 cup white vinegar, 2/3 cup canola oil, 2 tablespoons water and 2 tablespoons of Homemade Gourmet Homestyle Spaghetti Seasoning  

Chicken Castellina

February 25, 2009

Chicken Castellina J  Favorite

Adapted by Olive Garden




1/4 cup pancetta (or bacon), diced

6 Tbsp butter, cubed

1 tsp garlic, chopped

¼ cup sun-dried tomatoes, diced

1 ½ cups heavy cream

1 ½ cups milk

1 oz cornstarch

¼ cup Parmesan cheese, grated

½ cup smoked Gouda cheese, chopped

1/4 tsp salt

1 Tbsp fresh rosemary, chopped

8.5 oz can sliced artichokes, drained

1/4 tsp pepper

¼ cup mushrooms, sliced

1 1/2 lbs pasta of choice, cooked according to package directions



1 1/2 lbs skinless/boneless chicken breasts, cut in 1 – 1 ½” pieces

¾ cup flour

1/2 tsp salt

1/4 tsp pepper

3 Tbsp olive oil

¼ cup white wine


Fresh parsley, chopped (for garnish)





SAUTÉ pancetta (or bacon) in a 3-qt sauce pan or large pot, over medium/high heat until crisp and golden brown. Reduce heat, add butter and allow it to melt. Add garlic and sun-dried tomatoes. Sauté for approximately one minute, stirring frequently (do not brown).

WHISK in cream, milk and cornstarch. Raise heat to medium/high. Whisk in Parmesan and Gouda cheeses. Once cheese melts, add remaining ingredients and bring to a boil, stirring continuously.

REMOVE from heat and let stand uncovered.




MIX flour with salt and pepper. Coat chicken in seasoned flour, shaking off excess flour.

HEAT olive oil in large sauté pan. Add chicken in a single layer and cook until golden brown on both sides (approximately 7 minutes total). Juices should run clear.

ADD wine to chicken in pan (caution: there will be a low flame in pan). Toss gently until wine is evaporated. Add sauce and bring to a boil on medium/high heat.

TRANSFER drained, cooked pasta to large platter. Evenly distribute chicken and sauce over pasta.

GARNISH with chopped parsley and serve.

Beefy Enchilada Casserole

February 24, 2009

Beefy Enchilada Casserole

Adapted from Homemade Gourmet



2  tablespoons  Homemade Gourmet® Chicken Enchilada Soup Mix  

2  cups  milk  

1  cup  low sodium shredded cheddar cheese, divided  

1  cup  shredded Monterey Jack cheese, divided  

2-1/2  cups  Taco Soup Seasoned Ground Beef (see recipe) 

12    6 inch flour tortillas  



1. Preheat oven to 350 degrees. Grease a 13x9x2 baking dish; set aside.


2. In a saucepan over medium heat, combine soup mix with milk and 1/2 cup cheddar cheese and 1/2 cup Monterey Jack cheese; stir constantly until sauce bubbles. Reserve 1 cup sauce and set aside.


3. Add seasoned beef to remaining sauce; stir until throughly heated. Spoon 2 tablespoons meat mixture down center of each tortilla. Roll each tortilla and place seam down in prepared pan. Pour reserved sauce over tortillas and top with remaining cheese.


4. Bake 25 to 30 minutes or until lightly browned.


Taco Soup Seasoned Ground Beef

Adapted from Homemade Gourmet




2  tablespoons  Homemade Gourmet® Taco Soup Seasoning  

1  pound  ground beef  



1. In nonstick skillet over medium heat, cook ground beef with seasoning until beef crumbles and is no longer pink; drain.


This makes great tacos, just add you favorite toppings and enjoy!!


Time Saving Tip: You can multiply this recipe, cook and freeze in 1 pound packages (2 1/2 cups cooked) for use in other recipes at a later time. This makes for faster preparation!!!

Cajun Pork Chops

February 19, 2009

Cajun Pork Chops

Adapted from Homemade Gourmet




6    pork chops  

1    Homemade Gourmet® Louisiana Gumbo Mix  

1  14.5 ounce can  low sodium chicken broth  



1. Place all ingredients into a gallon sized ziptop freezer bag and SMOOSH. After labeling, Cajun Pork Chops, freeze until the day of cooking. This is a 4 meals in 4 minutes™ recipe, so your cooking options are:


BAKE: Thaw meat and marinade. Preheat oven to 350 degrees. Pour entire contents of bag into baking dish and cover. Bake approximately 40 minutes or until meat is no longer pink.


SLOW COOKER: Thaw until meal can slide out of bag. Place entire contents of bag into slow cooker. Cook on high for 4-6 hours or on low 6-8 hours.


GRILL: Thaw and discard marinade. Preheat grill to medium high heat. Place meat on grill and cook about 3-5 minutes per side depending on desired doneness.


You may substitute the pork chops with 3 pounds chicken breasts for a variation on this recipe.