2-4 Boneless, Skinless Chicken Breasts or 2 large cans Canned Chicken (Sam's Club Style)
6 Scallions, thinly sliced
Course Salt and Ground Pepper
1 can (15 ounces) Pumpkin
4 Garlic Cloves, peeled or 1 teaspoon Dehydrated Garlic
1 Jalapeno Chile, quartered (remove ribs and seeds for less heat, if desired)
1 teaspoon Chili Powder
2-1/2 cups Chicken Broth*
6-8 (6-inch) Corn Tortillas
2 cups grated Sharp White Cheddar Cheese (about 10 ounces)
*If cooking chicken, use reserved broth. If using canned chicken, use canned chicken broth or 2-1/2 cups water and 3 bullion cubes.
1. If using uncooked chicken, clean and remove any fat. Place chicken breasts in a medium saucepan; cover with water. Add 1 Tablespoon dehydrated onions or 1/4 medium onion, chopped. Toss in 4-6 peppercorns. Cook on High heat for 18-20 minutes. Remove from heat, cool and shred. (Strain broth and reserve for later.) Put chicken in a medium bowl. If using canned chicken, drain and put in a medium bowl.
2. Combine chicken and scallions. Season generously with salt and pepper, set aside.
3. In a blender, puree pumpkin, garlic, jalapeno, chili powder and 2-1/2 cups chicken broth, 2 teaspoons salt, and 1/4 teaspoon pepper until smooth (hold top firmly as blender will be quite full). Pour 1 cup of sauce in the bottom of an 8-inch square baking dish.
4. If making rolled enchiladas, lay tortillas on work surface; mound chicken mixture on half of each tortilla, dividing evenly. Roll up tortillas; place, seam side down, in baking dish.
5. If making the casserole, layer 3 tortillas on sauce, followed by half the chicken, and 1/3 of the cheese. Next layer 3 more tortillas, the rest of the chicken, the remainder of the sauce and the last of the cheese.
6. Place dish on a baking sheet; bake until cheese is golden and sauce is bubbling, 25 to 30 minutes
Don't be scared to try these. I know pumpkin enchiladas- it doesn't sound too appealing, but they are REALLY GOOD!!! And so fun to make in the fall.
Wednesday, November 19, 2008
Pumpkin Crescent Roll
1 (8-ounce) package Cream Cheese, softened
1 (15-ounce) can Pumpkin
1 (14-ounce) can Eagle Brand Sweetened Condensed Milk (NOT evaporated milk)
2 Tablespoons All-Purpose Flour
2 Tablespoons ground Cinnamon
1 teaspoon Pumpkin Pie Spice
1 cup Pecans, finely chopped
4 (8-ounce) packages refrigerated Crescent Rolls
Creamy glaze:
2/3 cup melted Butter (1 stick plus 2 Tbsp.)
4 cups Powdered Sugar
2 teaspoons Vanilla
4 to 8 Tablespoons hot Water
1. Preheat oven to 375 degrees. In large bowl, blend cream cheese, pumpkin Eagle Brand, flour, spices and nuts until combined and smooth.
2. Unroll crescent rolls, lay flat on baking sheet. Place parchment paper on top of dough and with rolling pin, or by hand, flatten the seams together. Remove parchment paper and spread 1/4 of the pumpkin mixture over the uncooked dough. With a pizza cutter, cut 1-inch strips from the edge of the dough to the pumpkin layer down both sides of the roll. Take opposite sides of the the dough strips, pull over the top of the pumpkin layer and twist the ends together.
3. Bake 17 to 20 minutes or until slightly golden brown.
To prepare glaze: In medium bowl, mix melted butter, powdered sugar and vanilla; add hot water 1 Tbsp. at a time until glaze reaches desired spreading consistency. Drizzle over slightly cooled roll.
This is SOOOO yummy!
1 (15-ounce) can Pumpkin
1 (14-ounce) can Eagle Brand Sweetened Condensed Milk (NOT evaporated milk)
2 Tablespoons All-Purpose Flour
2 Tablespoons ground Cinnamon
1 teaspoon Pumpkin Pie Spice
1 cup Pecans, finely chopped
4 (8-ounce) packages refrigerated Crescent Rolls
Creamy glaze:
2/3 cup melted Butter (1 stick plus 2 Tbsp.)
4 cups Powdered Sugar
2 teaspoons Vanilla
4 to 8 Tablespoons hot Water
1. Preheat oven to 375 degrees. In large bowl, blend cream cheese, pumpkin Eagle Brand, flour, spices and nuts until combined and smooth.
2. Unroll crescent rolls, lay flat on baking sheet. Place parchment paper on top of dough and with rolling pin, or by hand, flatten the seams together. Remove parchment paper and spread 1/4 of the pumpkin mixture over the uncooked dough. With a pizza cutter, cut 1-inch strips from the edge of the dough to the pumpkin layer down both sides of the roll. Take opposite sides of the the dough strips, pull over the top of the pumpkin layer and twist the ends together.
3. Bake 17 to 20 minutes or until slightly golden brown.
To prepare glaze: In medium bowl, mix melted butter, powdered sugar and vanilla; add hot water 1 Tbsp. at a time until glaze reaches desired spreading consistency. Drizzle over slightly cooled roll.
This is SOOOO yummy!
Caramels
Mix in large saucepan:
2 C sugar
1 C brown sugar
1 C white corn syrup
1 C cream + 1 C milk (or 2C ½ & ½)
1 C butter, regular, salted (don’t use margarine)
Cook to 245-250º and stir while cooking, especially at the end to prevent burning. Then add:
4 t vanilla
Pour into buttered 9x13 pan and allow to cool. Let set up overnight, cup and wrap in wax paper.
2 C sugar
1 C brown sugar
1 C white corn syrup
1 C cream + 1 C milk (or 2C ½ & ½)
1 C butter, regular, salted (don’t use margarine)
Cook to 245-250º and stir while cooking, especially at the end to prevent burning. Then add:
4 t vanilla
Pour into buttered 9x13 pan and allow to cool. Let set up overnight, cup and wrap in wax paper.
Baklava
1 lb. filo dough
4 C finely chopped walnuts
1 C finely chopped almonds
1 C sugar
2 t cinnamon
1 C veg oil
Preparation: In a 11x17” pan, spread some oil over pan and put 5 filo leaves in each corner of pan and then 10 leaves in the bottom of the pan. Then layer ¼ nut mixture and place another 10 leaves on top of that. Press down. Repeat process until all of the nuts are used and filo leaves are topping all. Fold over sides. Cut into diamonds. Pour oil over top of all then set while over preheats to 325º for 1 hour.
While cooking prepare syrup:
2 ½ C sugar
2 C water
8 whole cloves
5 cinnamon sticks
Bring to a boil. Turn down heat and simmer 45 min. until thick. Remove from heat and add:
¾ C honey
2 T lemon juice
Set aside, remove cloves and cinnamon sticks. Pour 2 C warm syrup over hot baklava. 1 hour later pour the rest over all. Place pan in cool place, tightly covered, and let sit one day for flavor.
4 C finely chopped walnuts
1 C finely chopped almonds
1 C sugar
2 t cinnamon
1 C veg oil
Preparation: In a 11x17” pan, spread some oil over pan and put 5 filo leaves in each corner of pan and then 10 leaves in the bottom of the pan. Then layer ¼ nut mixture and place another 10 leaves on top of that. Press down. Repeat process until all of the nuts are used and filo leaves are topping all. Fold over sides. Cut into diamonds. Pour oil over top of all then set while over preheats to 325º for 1 hour.
While cooking prepare syrup:
2 ½ C sugar
2 C water
8 whole cloves
5 cinnamon sticks
Bring to a boil. Turn down heat and simmer 45 min. until thick. Remove from heat and add:
¾ C honey
2 T lemon juice
Set aside, remove cloves and cinnamon sticks. Pour 2 C warm syrup over hot baklava. 1 hour later pour the rest over all. Place pan in cool place, tightly covered, and let sit one day for flavor.
Monday, November 3, 2008
Pumpkin Bars
bars:
4 eggs
1 2/3 c. sugar
1 c. oil
16 oz canned pumpkin
2 c. flour
2 t. cinnamon
1 t. ginger
1 t. clover
1 t. salt
1 t. baking soda
1 t. baking powder
frosting:
3 oz. cream cheese
1/2 c. butter
1 t. vanilla
2 c. powdered sugar
beat eggs, sugar, oil and pumpkin until fluffy. mix dry ingredients together and add to pumpkin mixture. pour into ungreased pan (15x10). bake at 350 degrees for 25 minutes. beat frosting ingredients together, spread on cooled bars and top with candy pumpkins.
4 eggs
1 2/3 c. sugar
1 c. oil
16 oz canned pumpkin
2 c. flour
2 t. cinnamon
1 t. ginger
1 t. clover
1 t. salt
1 t. baking soda
1 t. baking powder
frosting:
3 oz. cream cheese
1/2 c. butter
1 t. vanilla
2 c. powdered sugar
beat eggs, sugar, oil and pumpkin until fluffy. mix dry ingredients together and add to pumpkin mixture. pour into ungreased pan (15x10). bake at 350 degrees for 25 minutes. beat frosting ingredients together, spread on cooled bars and top with candy pumpkins.
Pumpkin Chocolate Chip Muffins
1 3/4 c. flour
1 1/4 c. sugar
1 T baking powder
1/4 t. salt
1 t. cinnamon
1/2 t. ground nutmeg
1/2 t. ground ginger
1/4 t. ground allspice
1/8 t. ground cloves
1 c. pureed pumpkin (can be canned)
1/2 c. milk
1/2 c. vegetable oil
2 T. molasses
12 oz. chocolate chips
preheat oven to 400 degrees. lightly grease or line a 12 muffin tin. sift (or just stir together) flour, sugar, baking powder, salt and spices. in a separate bowl, whisk together pumpkin, milk, oil and molasses. pour wet ingredients into the dry and mix. fold in chocolate chips. fill the muffin tins 2/3 full and bake for 18-20 minutes until inserted toothpick comes out clean.
1 1/4 c. sugar
1 T baking powder
1/4 t. salt
1 t. cinnamon
1/2 t. ground nutmeg
1/2 t. ground ginger
1/4 t. ground allspice
1/8 t. ground cloves
1 c. pureed pumpkin (can be canned)
1/2 c. milk
1/2 c. vegetable oil
2 T. molasses
12 oz. chocolate chips
preheat oven to 400 degrees. lightly grease or line a 12 muffin tin. sift (or just stir together) flour, sugar, baking powder, salt and spices. in a separate bowl, whisk together pumpkin, milk, oil and molasses. pour wet ingredients into the dry and mix. fold in chocolate chips. fill the muffin tins 2/3 full and bake for 18-20 minutes until inserted toothpick comes out clean.
easy peach cobbler
3/4 c. flour
1 stick margarine or butter
1 t. baking powder
1 1/2 c. sugar
1/2 t. salt
2/3 c. milk
4 c. fresh or frozen fruit
melt butter in 2 quart baking dish. combine flour, baking powder and 1 cup sugar (save the other 1/2 c. sugar) and salt. the add dry ingredients to melted butter. add milk and stir well.
boil fruit and the remaining 1/2 c. sugar in a saucepan. pour fruit into baking dish, do not stir. the hot fruit will sink to the bottom.
bake at 400 degrees for 30 minutes
serve with ice cream
1 stick margarine or butter
1 t. baking powder
1 1/2 c. sugar
1/2 t. salt
2/3 c. milk
4 c. fresh or frozen fruit
melt butter in 2 quart baking dish. combine flour, baking powder and 1 cup sugar (save the other 1/2 c. sugar) and salt. the add dry ingredients to melted butter. add milk and stir well.
boil fruit and the remaining 1/2 c. sugar in a saucepan. pour fruit into baking dish, do not stir. the hot fruit will sink to the bottom.
bake at 400 degrees for 30 minutes
serve with ice cream
Melting Pot Stew
1 t. oil
1 c. chopped onion
1/2 t. dried oregano
1/2 t. ground cumin
1 garlic clove
6 c.3-16 oz. cans) chicken broth
1 1/3 c. cubed, peeled baking potatoes (or sweet potatoes)
1 can garbanzo beans
2 c. corn
3/4 t. salt
1 zucchini, quartered and sliced
1 c. diced tomato
1/3 c. fresh cilantro
boil chicken broth, then cook all vegetables until soft (15 mins) in broth. add spices, boil on med for approx. 15 mins. let simmer. can serve in hollowed out pumpkin for parties, etc.
toppings: cilantro, cheese, sour cream, fresh squeezed lime, tomato
1 c. chopped onion
1/2 t. dried oregano
1/2 t. ground cumin
1 garlic clove
6 c.3-16 oz. cans) chicken broth
1 1/3 c. cubed, peeled baking potatoes (or sweet potatoes)
1 can garbanzo beans
2 c. corn
3/4 t. salt
1 zucchini, quartered and sliced
1 c. diced tomato
1/3 c. fresh cilantro
boil chicken broth, then cook all vegetables until soft (15 mins) in broth. add spices, boil on med for approx. 15 mins. let simmer. can serve in hollowed out pumpkin for parties, etc.
toppings: cilantro, cheese, sour cream, fresh squeezed lime, tomato
Tuesday, October 7, 2008
Shauna's House Salad
2 Heads of Romaine
2 c. cherry tomatoes
1 c. coarsely grated swiss or provolone
parmesan
1/4 pound crisp bacon
croutons
Dressing:
juice of one lemon
3 cloves of garlic
1 tsp salt
1/2 t. pepper
Combine all of the above and slowly add:
3/4 c. vegetable or olive oil
Let stand for at least 3 hours.
Shauna gave me this recipe years ago. I always go the extra five miles and make my own croutons for this salad because I adore homemade croutons and they are great with this recipe. I don't have an exact recipe (because I am not a big recipe follower) but I can give you basic instructions.
CROUTONS: cube up some french bread - a few cups full at least. put in a big bowl and drizzle with melted butter or olive oil. Maybe 1/4-1/2 cup. Stir until lightly coated. Season with basil, garlic salt, parsley (whatever you want) until desired flavor. Spread out on cookie sheet and place under low broiler. watch closely. When bread is slightly browned, remove from oven and stir around with spatula - return to oven to brown more.
They can burn really easily, so be careful.
2 c. cherry tomatoes
1 c. coarsely grated swiss or provolone
parmesan
1/4 pound crisp bacon
croutons
Dressing:
juice of one lemon
3 cloves of garlic
1 tsp salt
1/2 t. pepper
Combine all of the above and slowly add:
3/4 c. vegetable or olive oil
Let stand for at least 3 hours.
Shauna gave me this recipe years ago. I always go the extra five miles and make my own croutons for this salad because I adore homemade croutons and they are great with this recipe. I don't have an exact recipe (because I am not a big recipe follower) but I can give you basic instructions.
CROUTONS: cube up some french bread - a few cups full at least. put in a big bowl and drizzle with melted butter or olive oil. Maybe 1/4-1/2 cup. Stir until lightly coated. Season with basil, garlic salt, parsley (whatever you want) until desired flavor. Spread out on cookie sheet and place under low broiler. watch closely. When bread is slightly browned, remove from oven and stir around with spatula - return to oven to brown more.
They can burn really easily, so be careful.
Friday, October 3, 2008
Strawberry Spinach Salad
My sister in law, Sarah, is hosting a salad week, where participants are sharing a week's worth of salad recipes.
This first salad is a salad my mom makes for almost every wedding she caters. It is almost ALWAYS requested by brides.
This first salad is a salad my mom makes for almost every wedding she caters. It is almost ALWAYS requested by brides.
STRAWBERRY SPINACH SALAD
The base of the salad is baby spinach and then a smattering of fresh fruits: (any combination of)sliced strawberries, blueberries, raspberries, halved grapes, mandarin oranges, sliced pears or apples. In the summer, it is always berries, in the winter it is fresh oranges or apples.
On top of the salad is sugared pecans, which my mom does differently than I do. She puts 1 cup of pecans in a teflon pan with 1/2 cup of sugar and cooks on medium heat until the sugar melts and the nuts are coated. Then she pours them on a cookie sheet. I do it a simpler way because I mess up the sugared pecans frequently (can't get right temp for sugar to melt without burning nuts). My way is to put the nuts in the pan heat up the nuts and they are slightly roasted. Then I drizzle honey on them (no worrying about melting sugar) and stir until coated. Pour on cookie sheet to harden. Let completely cool before adding them to salad.
DRESSING:
1/2 c. Girard's fat free raspberry dressing (you could use other brand, this is what we use)
The base of the salad is baby spinach and then a smattering of fresh fruits: (any combination of)sliced strawberries, blueberries, raspberries, halved grapes, mandarin oranges, sliced pears or apples. In the summer, it is always berries, in the winter it is fresh oranges or apples.
On top of the salad is sugared pecans, which my mom does differently than I do. She puts 1 cup of pecans in a teflon pan with 1/2 cup of sugar and cooks on medium heat until the sugar melts and the nuts are coated. Then she pours them on a cookie sheet. I do it a simpler way because I mess up the sugared pecans frequently (can't get right temp for sugar to melt without burning nuts). My way is to put the nuts in the pan heat up the nuts and they are slightly roasted. Then I drizzle honey on them (no worrying about melting sugar) and stir until coated. Pour on cookie sheet to harden. Let completely cool before adding them to salad.
DRESSING:
1/2 c. Girard's fat free raspberry dressing (you could use other brand, this is what we use)
1/4 cup sugar
3/4 t grated onion
3/4 t. salt
1/3 t. dry mustard
1 c. olive or canola oil
2 T red wine vinegar
3 T poppyseeds
Mix very well (blender works great)
Optional items:
red onion (I don't add)
feta (yes!)
craisins (yes again!)
Wait to put the dressing and nuts on until right before you serve it.
**Cheaters tip: If you don't have the time to make the fancy schmancy dressing, use the regular Girard's Raspberry (not fat free) or Brianna's Poppyseed Dressing. Both are delicious.
3/4 t grated onion
3/4 t. salt
1/3 t. dry mustard
1 c. olive or canola oil
2 T red wine vinegar
3 T poppyseeds
Mix very well (blender works great)
Optional items:
red onion (I don't add)
feta (yes!)
craisins (yes again!)
Wait to put the dressing and nuts on until right before you serve it.
**Cheaters tip: If you don't have the time to make the fancy schmancy dressing, use the regular Girard's Raspberry (not fat free) or Brianna's Poppyseed Dressing. Both are delicious.
Thursday, September 25, 2008
Crockpot!
http://crockpot365.blogspot.com
This blog is awesome. I have tried several things. All good. I love my crockpot. It's such an easy way to cook.
This blog is awesome. I have tried several things. All good. I love my crockpot. It's such an easy way to cook.
Wednesday, August 20, 2008
Spiced Chicken with Sweet Potatoes
3-4 chicken breasts, cubed
1/4 c. olive or vegetable oil
1/2 c. dry vermouth (obviously i substituted here. can sub: apple/grape/white grape juice or white wine vinegar)
1 1/2 t. salt
1/4 t. pepper
1/2 - 1 t. ground cinnamon
2-3 T. brown sugar
2 tart apples, cored, cut in wedges
3 sweet potatoes, cooked and sliced
brown chicken pieces in a heavy skillet in hot olive/vegetable oil. drain off all but 1 tablespoon of oil. combine dry vermouth with salt, pepper, cinnamon, and brown sugar. add vermouth mixture to chieck in skillet along with apple wedges. bast chicken. cover skillet and cook over low hear for 25 minutes. add cooked sliced sweet potatoes and baste again until with cooking liquid. cover and simmer until heated.
note: i had to play around with this a little bit. i added more cinnamon and brown sugar because i substituted white wine vingear for the vermouth and i didn't really like the flavor. i think i'll use white grape juice next time. also i cut up the sweet potatoes and baked them in the oven for about a half an hour then added them to the skillet (i actually used a big boiling pot) and let them cook with the chicken and apples for the 25 minutes. i served it over rice pilaf. it was yummier then i thought it was going to be and darek liked it too even though he's not really a sweet potato fan.
1/4 c. olive or vegetable oil
1/2 c. dry vermouth (obviously i substituted here. can sub: apple/grape/white grape juice or white wine vinegar)
1 1/2 t. salt
1/4 t. pepper
1/2 - 1 t. ground cinnamon
2-3 T. brown sugar
2 tart apples, cored, cut in wedges
3 sweet potatoes, cooked and sliced
brown chicken pieces in a heavy skillet in hot olive/vegetable oil. drain off all but 1 tablespoon of oil. combine dry vermouth with salt, pepper, cinnamon, and brown sugar. add vermouth mixture to chieck in skillet along with apple wedges. bast chicken. cover skillet and cook over low hear for 25 minutes. add cooked sliced sweet potatoes and baste again until with cooking liquid. cover and simmer until heated.
note: i had to play around with this a little bit. i added more cinnamon and brown sugar because i substituted white wine vingear for the vermouth and i didn't really like the flavor. i think i'll use white grape juice next time. also i cut up the sweet potatoes and baked them in the oven for about a half an hour then added them to the skillet (i actually used a big boiling pot) and let them cook with the chicken and apples for the 25 minutes. i served it over rice pilaf. it was yummier then i thought it was going to be and darek liked it too even though he's not really a sweet potato fan.
Monday, July 7, 2008
Tex-Mex food
I recently came across this blog while in search for a homemade tortilla recipe. I looked through the pages and there really wasn't ANYTHING that didn't sound good to me on her blog.
The name of the blog is homesicktexan.blogspot.com
It's not healthy food, I will tell you that. But it's Tex-mex and BBQ and southern comfort food. There is a section of most popular posts on her sidebar and the King Ranch Chicken Casserole sounds delicious.
UPDATE: Her homemade flour tortillas were AWESOME.
The name of the blog is homesicktexan.blogspot.com
It's not healthy food, I will tell you that. But it's Tex-mex and BBQ and southern comfort food. There is a section of most popular posts on her sidebar and the King Ranch Chicken Casserole sounds delicious.
UPDATE: Her homemade flour tortillas were AWESOME.
Thursday, June 5, 2008
chicken and wild rice salad
so this salad is really delicious and such a good summer dinner. however, i lost the recipe so this is from my head. feel free to experiment a little.
salad:
4 chicken breasts, seasoned, cooked, cubed
2 boxes uncle ben's original recipe long grain wild rice (the 5 minute quick recipe works too)
1 red pepper, diced
4-5 green onions, diced
juice from one lemon
sugar snap peas, diced (i've never added this but i know the original recipe included it)
dressing:
1/2 c olive oil
1/4 - 1/3 c white wine vinegar
2 T dijon mustard
2 T sugar
1 clove garlic, minced
pepper to taste
toppings:
sliced almonds
diced avocado
whatever else you think would be yummy (maybe craisins?)
bake chicken at 400 degrees for 25-30 minutes, while chopping veggies. i season my chicken on both sides with lowry's seasoning salt. prepare rice per box instructions. combine rice, cubed chicken, red peppers, green onion and sugar snap peas in large bowl. in seperate bowl whisk dressing ingredients together (can blend in a blender, or shake in a jar to mix as well). add dressing to rice salad. stir well. serve chilled with toppings. this salad is yummier if you prepare it 24 hours before serving.
enjoy
salad:
4 chicken breasts, seasoned, cooked, cubed
2 boxes uncle ben's original recipe long grain wild rice (the 5 minute quick recipe works too)
1 red pepper, diced
4-5 green onions, diced
juice from one lemon
sugar snap peas, diced (i've never added this but i know the original recipe included it)
dressing:
1/2 c olive oil
1/4 - 1/3 c white wine vinegar
2 T dijon mustard
2 T sugar
1 clove garlic, minced
pepper to taste
toppings:
sliced almonds
diced avocado
whatever else you think would be yummy (maybe craisins?)
bake chicken at 400 degrees for 25-30 minutes, while chopping veggies. i season my chicken on both sides with lowry's seasoning salt. prepare rice per box instructions. combine rice, cubed chicken, red peppers, green onion and sugar snap peas in large bowl. in seperate bowl whisk dressing ingredients together (can blend in a blender, or shake in a jar to mix as well). add dressing to rice salad. stir well. serve chilled with toppings. this salad is yummier if you prepare it 24 hours before serving.
enjoy
Friday, May 2, 2008
Maroff Salad
Ok, so Maroff (pronounced Mar-roof) is Tad's step grandfather from Lebanon. Let's just say he makes a tasty salad--that is if you love garlic and lemon as much as we do. Here goes for your breath and sweat for a week. Warn the hubby.
2-3 cloves garlic
1 tsp Kosher salt (at least)
1 lemon
2 T olive oil (something like that)
Mash garlic and salt in your mortar and pestle to make a paste. Add the lemon juice of one lemon and olive oil. Season with pepper.
Drizzle over romaine with tomato, avocado, and cucumber. We love this. Especially when we make it a meal with roasted chicken. . . before starting the dressing, put a chicken breast in a small pyrex pan with olive oil, kosher salt and pepper. (apply generously) Cook for 25 minutes at 350. Cut and add to salad after it cools a bit of course. Enjoy.
Sunday, April 27, 2008
Parmesan Crusted Chicken
I've made this twice and it's super easy and yummy. The chicken is moist and tasty.
1/2 cup Mayonnaise
1/4 cup grated Parmesan Cheese
4 boneless, skinless chicken breasts
4 tsp. Italian seasoned dry bread crumbs
Combine mayo and cheese. Spread on chicken, then sprinkle with bread crumbs. Bake at 425, 20 minutes or until thoroughly cooked. I covered it with foil and then cooked it for about 5 more minutes without the foil.
Saturday, April 26, 2008
I've Neglected the Poor Kitchen
I'll admit it, I haven't been on this blog much due to Doug being out of town for pretty much 2 straight weeks. I did make some great chicken on the old BBQ using Kraft's Asian Sesame Dressing- so good!! I've been consuming Life, Raisin Bran, and Golden Grahams- I know, real healthy! I'm ready to try these yummy recipes- thanks for posting and I promise to get my act together!!
Friday, April 11, 2008
Beef with Peperchinis
This is Shima's recipe and it's so good and easy.
3-4 pound beef bottom round roast
1 cup of water
1 1/2 packet of Italian seasoning mix
Cook the above in a crockpot for about 6 or so hours.
Chop one glass bottle of pepperchinis (not the bottle, the pepperchinis) and add the pepperchinis. Shred the beef with a fork and then cook for another 1.5 hours or so.
Serve in mini sandwiches with havarti or cheddar cheese, tomatoe slices and good dinner rolls or baguettes. (The best is with the Great Harvest white rolls)
3-4 pound beef bottom round roast
1 cup of water
1 1/2 packet of Italian seasoning mix
Cook the above in a crockpot for about 6 or so hours.
Chop one glass bottle of pepperchinis (not the bottle, the pepperchinis) and add the pepperchinis. Shred the beef with a fork and then cook for another 1.5 hours or so.
Serve in mini sandwiches with havarti or cheddar cheese, tomatoe slices and good dinner rolls or baguettes. (The best is with the Great Harvest white rolls)
Thursday, April 10, 2008
Pita Pocket Dinner
I have no idea what to call this since I have no idea where it originated, other than my mother, who I am sure didn't make it up herself. I made this tonight when I realized it was 5:30 and my kids were super hungry, thus super onery. It was literally on the table in 15 minutes. Super fast, easy, and my kids always gobble it up.
1 package pita pockets
1 lb. ground beef or turkey
1 4 oz. can diced green chilis
1 4 oz. can chopped olives (sliced works too), drained
1 4 oz. can sliced mushrooms (or fresh), drained
2-3 roma tomatoes, chopped
shredded cheddar cheese (I use 1/2 c. - 3/4 c. but you could add as much or as little as you like)
salt and pepper
Brown ground beef/turkey in skillet, drain fat. Add chilis, olives, and mushrooms. Cook for 5 minutes. Add tomatoes and cheese. Season with salt and pepper. Stuff in warmed pita pockets.
1 package pita pockets
1 lb. ground beef or turkey
1 4 oz. can diced green chilis
1 4 oz. can chopped olives (sliced works too), drained
1 4 oz. can sliced mushrooms (or fresh), drained
2-3 roma tomatoes, chopped
shredded cheddar cheese (I use 1/2 c. - 3/4 c. but you could add as much or as little as you like)
salt and pepper
Brown ground beef/turkey in skillet, drain fat. Add chilis, olives, and mushrooms. Cook for 5 minutes. Add tomatoes and cheese. Season with salt and pepper. Stuff in warmed pita pockets.
Wednesday, April 9, 2008
Crockpot Chicken with Rice
This recipe is for Shauna (the cream cheese/chicken of mushroom soup girl), although I’m sure you have this one if the two ingredients you use the most are the above! This is an easy crockpot recipe and one of my family’s FAVORITES!!!
You will need:
1 package cream cheese
1 package Italian seasoning (the kind that you use to make salad dressing – but just use the spices. DO NOT make the dressing.)
1 can cream of chicken soup
4-5 pieces of thawed chicken breasts
salt/pepper
Put chicken in crockpot. Salt and pepper chicken. Mix together cream cheese, Italian seasoning spices, and can of cream of chicken soup with mixer. Add cream cheese/soup mixture on top of chicken. Cook in crockpot on low for about 5 hours. Serve over brown rice.
You will need:
1 package cream cheese
1 package Italian seasoning (the kind that you use to make salad dressing – but just use the spices. DO NOT make the dressing.)
1 can cream of chicken soup
4-5 pieces of thawed chicken breasts
salt/pepper
Put chicken in crockpot. Salt and pepper chicken. Mix together cream cheese, Italian seasoning spices, and can of cream of chicken soup with mixer. Add cream cheese/soup mixture on top of chicken. Cook in crockpot on low for about 5 hours. Serve over brown rice.
best breakfast ever
purchase bag of cocoroos
purchase milk
proceed to pour as many cocoroos as possible in a large bowl, cover with milk, enjoy!
purchase milk
proceed to pour as many cocoroos as possible in a large bowl, cover with milk, enjoy!
corn and salsa chicken packets
alrighty, i made this tonight to test it out and it was real easy and pretty tastey
4 sheets heavy duty aluminum foil
4 boneless chicken breasts
1 jar chunky salsa
1 can whole kernal corn, drained (i used frozen)
salt/seasoning salt/garlic salt (your choice)
shredded cheddar cheese
sour cream
preheat oven to 450 degrees. put a chicken breast in the middle of a piece of foil. salt both sides of chicken breast. pour enough salsa to cover chicken breast. top with corn. bring up foil sides, double fold top and ends to seal packet, leaving room for air to circulate inside. repeat for all four packets. bake 20-25 minutes on a cookie sheet (i baked for 5 extra minutes because i used frozen chicken breasts). be careful to let the steam escape without getting burned when you open up the packets. sprinkle with cheese, add sour cream if that tickles your fancy. yummy served over rice.
4 sheets heavy duty aluminum foil
4 boneless chicken breasts
1 jar chunky salsa
1 can whole kernal corn, drained (i used frozen)
salt/seasoning salt/garlic salt (your choice)
shredded cheddar cheese
sour cream
preheat oven to 450 degrees. put a chicken breast in the middle of a piece of foil. salt both sides of chicken breast. pour enough salsa to cover chicken breast. top with corn. bring up foil sides, double fold top and ends to seal packet, leaving room for air to circulate inside. repeat for all four packets. bake 20-25 minutes on a cookie sheet (i baked for 5 extra minutes because i used frozen chicken breasts). be careful to let the steam escape without getting burned when you open up the packets. sprinkle with cheese, add sour cream if that tickles your fancy. yummy served over rice.
so easy chunky salsa
this is so easy, very minimal chopping required. it's also pretty hearty and can be eaten as a side or a topping to enchiladas, tacos, etc.
1 diced green pepper
1 can corn, drained
1 can black beans, drained and rinsed
1 can white beans, drained and rinsed
2 cans diced tomatoes with green chilies
1 small bottle fat free italian dressing
mix it all together (duh) and add as much dressing as it takes to make it the consistency that you want. it's yummier if you let it sit overnight and serve chilled, also delicious with lime chips. mmmm!
1 diced green pepper
1 can corn, drained
1 can black beans, drained and rinsed
1 can white beans, drained and rinsed
2 cans diced tomatoes with green chilies
1 small bottle fat free italian dressing
mix it all together (duh) and add as much dressing as it takes to make it the consistency that you want. it's yummier if you let it sit overnight and serve chilled, also delicious with lime chips. mmmm!
Pita Chips
One other little hint while I am thinking of it. I bought the most delicious hummous at this great grocery store the other day. I decided to just bake my own pita chips instead of buying pre-packaged and they turned out fantastic.
Just buy packaged pitas from the store. They are usually in between 2-3 dollars. Place them on a baking sheet and cut into triangles and bake in a 350 degree oven for about 10 minutes? Watch them. Ovens vary so much....
What this basically does is just dry them out so they are crispy. The same thing that makes toast crispy I guess. They turned out GREAT and had zero fat and like .5 sugar per pita ( 8 decent size chips).
I didn't realize how good they would be warm! I liked them super crispy on the outside but a little chewy still in the middle. This takes a bit longer than buying the big bag from the store but it is totally worth it.
I will have to get my mom's hummous recipe on here soon...
Just buy packaged pitas from the store. They are usually in between 2-3 dollars. Place them on a baking sheet and cut into triangles and bake in a 350 degree oven for about 10 minutes? Watch them. Ovens vary so much....
What this basically does is just dry them out so they are crispy. The same thing that makes toast crispy I guess. They turned out GREAT and had zero fat and like .5 sugar per pita ( 8 decent size chips).
I didn't realize how good they would be warm! I liked them super crispy on the outside but a little chewy still in the middle. This takes a bit longer than buying the big bag from the store but it is totally worth it.
I will have to get my mom's hummous recipe on here soon...
Fruit Salsa
Okay ladies, I kind of die over this one. My mom introduced it to me last week and we mixed a batch up. I altered a couple things, like I always do. Usually my alterations make it healthier so I am sure you can dig that.
12 oz pkg. frozen raspberries (the sweetened kind that come in a box)
12 oz pkg. frozen strawberries (the sweetened kind that come in a box)
3-4 granny smith apples diced small with skins on
4 kiwis peeled and diced small
Thaw and strain frozen berries and mix with apples and kiwi (you can save the yummy juice and mix it in some lemonade - SOOO good.)
Add:
3 T. brown sugar
3 T strawberry or raspberry preserves
2 tsp. fresh lemon juice
You could add halved blueberries or diced fresh peaches or berries too. Let sit and chill for a couple hours before serving.
Serve with these chips:
1 package of soft taco flour tortillas (usually 10-12 in a pkg) - take each tortilla and run it quickly under the faucet to wet each side, just a little wet though - not soggy (I know it sounds weird but trust me). Sprinkle a cinnamon/sugar mixture on each side so that it sticks. Place on baking sheet and use a pizza cutter or knife to cut the tortillas into triangle wedges. I found it easier just to cut them on the baking sheet so I didn't have to transport all the litle triangles. You can usually fit like four tortillas worth of chips on there.
Put tortilla triangles in the oven at 350 degrees for about 10 minutes or until desired crispness. CHECK THEM OFTEN AND DO NOT BURN! It is easy to do
**Sidenote - just so you know what I altered - the original recipe asked that you butter both sides of the tortilla and sprinkle with cinn/sugar and bake, which is what my mom did for us. I made them my way today without the butter and I actually thought they were better and MUCH more healthy :) I also added the lemon juice and I reduced the sugar and jam amounts because I thought it a bit too sweet.
A great thing to serve at a shower or for a luncheon. Fantastic summertime treat.
12 oz pkg. frozen raspberries (the sweetened kind that come in a box)
12 oz pkg. frozen strawberries (the sweetened kind that come in a box)
3-4 granny smith apples diced small with skins on
4 kiwis peeled and diced small
Thaw and strain frozen berries and mix with apples and kiwi (you can save the yummy juice and mix it in some lemonade - SOOO good.)
Add:
3 T. brown sugar
3 T strawberry or raspberry preserves
2 tsp. fresh lemon juice
You could add halved blueberries or diced fresh peaches or berries too. Let sit and chill for a couple hours before serving.
Serve with these chips:
1 package of soft taco flour tortillas (usually 10-12 in a pkg) - take each tortilla and run it quickly under the faucet to wet each side, just a little wet though - not soggy (I know it sounds weird but trust me). Sprinkle a cinnamon/sugar mixture on each side so that it sticks. Place on baking sheet and use a pizza cutter or knife to cut the tortillas into triangle wedges. I found it easier just to cut them on the baking sheet so I didn't have to transport all the litle triangles. You can usually fit like four tortillas worth of chips on there.
Put tortilla triangles in the oven at 350 degrees for about 10 minutes or until desired crispness. CHECK THEM OFTEN AND DO NOT BURN! It is easy to do
**Sidenote - just so you know what I altered - the original recipe asked that you butter both sides of the tortilla and sprinkle with cinn/sugar and bake, which is what my mom did for us. I made them my way today without the butter and I actually thought they were better and MUCH more healthy :) I also added the lemon juice and I reduced the sugar and jam amounts because I thought it a bit too sweet.
A great thing to serve at a shower or for a luncheon. Fantastic summertime treat.
White Chicken Chili
This makes a ton, so I either freeze half or cut the recipe in half. I love it with lime flavored tortilla chips - yum!
3 cans Great Northern beans
4 c. cooked chicken breast
1 T. olive oil
2 onions
4 cloves garlic
2 4 oz. chopped green chilis
2 t. cumin
1 1/2 t. oregano
1/4 t. cayenne
6 c. chicken or vegetable stock
3 c. Monterey Jack cheese
sour cream (optional)
Saute onions in oil in large pot, approximately 10 minutes or until opaque. Stir in garlic, chilis, cumin, oregano, and cayenne, cook 2 minutes. Add beans and stock. Bring to a boil. Add chicken and cheese and serve.
3 cans Great Northern beans
4 c. cooked chicken breast
1 T. olive oil
2 onions
4 cloves garlic
2 4 oz. chopped green chilis
2 t. cumin
1 1/2 t. oregano
1/4 t. cayenne
6 c. chicken or vegetable stock
3 c. Monterey Jack cheese
sour cream (optional)
Saute onions in oil in large pot, approximately 10 minutes or until opaque. Stir in garlic, chilis, cumin, oregano, and cayenne, cook 2 minutes. Add beans and stock. Bring to a boil. Add chicken and cheese and serve.
Salmon with warm spinach salad
This is one of my favorite meals - soooo good! From Rachael Ray.
4 T. olive oil
1 med. red onion, chopped
1/2 - 1 t. red pepper flakes
1 t. ground cumin
salt and pepper
juice of 2 limes
3 T. honey
1 t. chili powder
4, 6 oz. salmon filets
1 red bell pepper, chopped
1 10 oz. box frozen corn
1/2 c. chicken broth
1 15 oz. can black beans
2-3 T. cilantro, chopped
6 c. baby spinach
Combine juice of 1 lime, honey, chili powder, s&p. Coat salmon in lime mixture (I actually marinate my salmon in this mixture a couple hours before I am ready to cook it) and cook 3-4 minutes each side on medium-high heat with 2 T. olive oil.
In separate pan, heat 2 T. olive oil, add onions, garlic, red pepper, cumin, and s&p. Cook 3 minutes. Add bell peppers, and corn and cook 1 minute. Add broth, cook 2 minutes. Add beans and remove from heat. Add juice of 1 lime, cilantro and spinach. Season with salt and pepper. Plate and top with cooked salmon.
4 T. olive oil
1 med. red onion, chopped
1/2 - 1 t. red pepper flakes
1 t. ground cumin
salt and pepper
juice of 2 limes
3 T. honey
1 t. chili powder
4, 6 oz. salmon filets
1 red bell pepper, chopped
1 10 oz. box frozen corn
1/2 c. chicken broth
1 15 oz. can black beans
2-3 T. cilantro, chopped
6 c. baby spinach
Combine juice of 1 lime, honey, chili powder, s&p. Coat salmon in lime mixture (I actually marinate my salmon in this mixture a couple hours before I am ready to cook it) and cook 3-4 minutes each side on medium-high heat with 2 T. olive oil.
In separate pan, heat 2 T. olive oil, add onions, garlic, red pepper, cumin, and s&p. Cook 3 minutes. Add bell peppers, and corn and cook 1 minute. Add broth, cook 2 minutes. Add beans and remove from heat. Add juice of 1 lime, cilantro and spinach. Season with salt and pepper. Plate and top with cooked salmon.
CREPES or Swedish Hotcakes- as my grandma would call them
Seriously simple. Get out your blender.
4 eggs
2 cups of milk
2 cups of flour
1/4 tsp. salt
1 cube of melted butter
preheat a frying pan (preferably an electric one) to 350 degrees. mix eggs and milk in blender. add flour. add salt. add butter. be sure to scrape down sides. pour batter(usually about a cup) into the center of the pan and then tilt the pan all around until the batter spreads into a big circle. cook about 15 seconds, when bottom side is dry, flip(using a spatula) and cook other side. makes about 12 crepes.
this is great for any meal- we serve it with fresh berries, homemade whipping cream and powdered sugar. my brothers fold them in half and eat them with peanut butter and syrup just like pancakes.
i also make chicken crepes as a main course that our family loves. i know it sounds weird but they are yummy.
lest i digrecipe
sauce
1/4 c. butter
1/2 c. flour
2 c. chicken broth
2 tsp. Worcestershire sauce
3 c. grated cheddar cheese
2 c. sour cream
10 oz. cooked broccoli
2 c. cooked chicken breast(app. 5 breasts)
Sauce- over medium heat, melt butter in small sauce pan. stir in flour and whisk it until bubbly and thick. add chicken broth and Worcestershire. cook, stirring constantly until thick. add 2 cups of the cheese. remove from heat and add the sour cream.
now using a large Pyrex, you make them like enchiladas. lay out a crepe, put in a 1/4 c. of cooked chicken, about 2 Tbls of sauce and sprinkle a little broccoli then wrap it up like and enchilada. lay them out long ways, all right next to each other then cover with the remaining sauce and sprinkle with the last cup of cheese. cover with foil and bake at 350 for 20 minutes. serve warm-great left overs(makes 12 crepes).
4 eggs
2 cups of milk
2 cups of flour
1/4 tsp. salt
1 cube of melted butter
preheat a frying pan (preferably an electric one) to 350 degrees. mix eggs and milk in blender. add flour. add salt. add butter. be sure to scrape down sides. pour batter(usually about a cup) into the center of the pan and then tilt the pan all around until the batter spreads into a big circle. cook about 15 seconds, when bottom side is dry, flip(using a spatula) and cook other side. makes about 12 crepes.
this is great for any meal- we serve it with fresh berries, homemade whipping cream and powdered sugar. my brothers fold them in half and eat them with peanut butter and syrup just like pancakes.
i also make chicken crepes as a main course that our family loves. i know it sounds weird but they are yummy.
lest i digrecipe
sauce
1/4 c. butter
1/2 c. flour
2 c. chicken broth
2 tsp. Worcestershire sauce
3 c. grated cheddar cheese
2 c. sour cream
10 oz. cooked broccoli
2 c. cooked chicken breast(app. 5 breasts)
Sauce- over medium heat, melt butter in small sauce pan. stir in flour and whisk it until bubbly and thick. add chicken broth and Worcestershire. cook, stirring constantly until thick. add 2 cups of the cheese. remove from heat and add the sour cream.
now using a large Pyrex, you make them like enchiladas. lay out a crepe, put in a 1/4 c. of cooked chicken, about 2 Tbls of sauce and sprinkle a little broccoli then wrap it up like and enchilada. lay them out long ways, all right next to each other then cover with the remaining sauce and sprinkle with the last cup of cheese. cover with foil and bake at 350 for 20 minutes. serve warm-great left overs(makes 12 crepes).
Tuesday, April 8, 2008
Shiver me snackfoods
Try giving your kiddos a handful of frozen corn or peas in a bowl. Max gobbles them up like candy. I remember having this as an after school snack a lot as a child.
He loves frozen berries too. Just the big bag of mixed berries from Costco - dump a handful in a bowl totally frozen.
Yummy, healthy treats.
PS - The berries sometimes stain little hands, so be aware.
He loves frozen berries too. Just the big bag of mixed berries from Costco - dump a handful in a bowl totally frozen.
Yummy, healthy treats.
PS - The berries sometimes stain little hands, so be aware.
Gooshteh Loobia
This is my favorite Iranian dish although they don't make it all over Iran. It's from my dad's hometown on the Iran/Iraq border and it's generally poor people food, but it's so good and so easy. Sorry I don't have exact measurements, but you really can't mess this one up.
You need:
3 skinless chicken drumsticks
1 yellow onion
1 teaspoon turmeric
1 tablespoons of pasta sauce or tomato sauce
1 package of great northern beans
salt
So you can do this in a crockpot the night before you want to eat it or in the morning and you can eat it at night.
Put a package of beans and the chicken and onion (cut in quarters) into the crockpot with the turmeric and salt (about 2 teaspoons-but make sure to taste it to make sure it's not too salty). Add water--about 2 or three inches above the food. Turn the crockpot on for about 6-8 hours on high and then a little bit before you eat it, put in the tomato or pasta sauce (for coloring and flavor).
We eat this with cinnamon (just put some cinnamon on top) and a little bit of yogurt on the side. You can serve with rice--I will post a recipe of fancy Iranian rice later, but you can just cook up some plain white basmati rice or any other rice. It's yummy.
You need:
3 skinless chicken drumsticks
1 yellow onion
1 teaspoon turmeric
1 tablespoons of pasta sauce or tomato sauce
1 package of great northern beans
salt
So you can do this in a crockpot the night before you want to eat it or in the morning and you can eat it at night.
Put a package of beans and the chicken and onion (cut in quarters) into the crockpot with the turmeric and salt (about 2 teaspoons-but make sure to taste it to make sure it's not too salty). Add water--about 2 or three inches above the food. Turn the crockpot on for about 6-8 hours on high and then a little bit before you eat it, put in the tomato or pasta sauce (for coloring and flavor).
We eat this with cinnamon (just put some cinnamon on top) and a little bit of yogurt on the side. You can serve with rice--I will post a recipe of fancy Iranian rice later, but you can just cook up some plain white basmati rice or any other rice. It's yummy.
Okay ladies
Here it is - the "lest I di-grecipe" blog. Post when you want to share something yummy. I am creating the tags that you can use on this post (although the tags have nothing to do with what I saying here). After writing your post - tag it appropriately by clicking on "show all" next to the tagging area and click as many as fit your item. Let me know if you want me to add a tag category or you can just add it yourself.
Happy cooking!
Happy cooking!
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