Chicken and Potato Dinner March 6, 2007

Ingredients
2 Tbsp margarine
4-cups Ore Ida Potatoes O’Brien
1 red bell pepper, chopped
2 tsp flour
2-cups chicken, cooked, cubed, and seasoned with chili powder
½-cup milk
½ tsp black pepper
1-cup cheddar cheese, shredded

Melt margarine in a skillet over medium heat. Add the potatoes and pepper and cook for 8 minutes. Sprinkle with flour and cook 1 minute. Add chicken, milk, and black pepper and simmer for 10 minutes, stirring frequently. Sprinkle with cheese and allow the cheese to melt. Makes 4 servings.

Shirred Eggs with Ricotta and Basil January 11, 2007

I like when I learn new things. When I came across this recipe, I had no idea what “shirred eggs” were, but upon investigation shirred means to cook (unshelled eggs) by baking until set. This makes sense when you read the directions for this recipe. I came across this recipe in Vegetarian Times and made some modifications to suit husband and my tastes. I was a little dubious about this recipe, but it was actually really good, not real filling, so I think it would make a better breakfast or brunch meal rather than a dinner.

Ingredients:
1 cup tomato sauce
¾ cup ricotta cheese
1/3 cup fresh basil, chopped
2 Tbsp grated Parmesan cheese
1 tsp garlic, minced
1 Tbsp capers, drained
½ tsp black pepper
6 large eggs

Preheat oven to 350 degrees. Coat 6 6-oz ramekins with nonstick cooking spray and place on a baking sheet. Pour enough tomato sauce in each ramekin to completely cover the bottom of the ramekin. Bake 10 minutes, or until sauce is hot.

Combine ricotta, basil, Parmesan, garlic, capers, and pepper. Divide cheese mixture and form into 6 disks.

Remove the ramekins from the oven and place one disk in each ramekin. Crack 1 egg into each ramekin and bake 15-18 minutes, or until whites are set and yolks thicken. Remove from the oven garnish with basil and pepper, serve. Makes 6 servings.