Wednesday, September 29, 2010

Southwestern Chicken Soup



Southwestern Chicken Soup                                                          Printable Recipe

1 pound boneless skinless chicken breast
1 T olive oil
1-1/2 t cumin
1/8 t dried red pepper (cayenne) (more as you like)
3/4 t minced garlic
1/2 t salt
1/4 t pepper
1 green pepper, diced (1c)
1/2 medium onion, diced (1c)
2 ears corn or 8 oz bag frozen corn or 1 can corn, drained
28 oz can diced tomatoes, undrained
8 oz can tomato sauce
2 cups chicken broth
1 can black beans, drained and rinsed
1 can Great Northern (white) beans, drained and rinsed
tortilla strips/chips **(or white corn tortillas and canola oil, see directions below)
sour cream
shredded Cheddar, Mexi-blend cheese, or Chihuahua Cheese
avocado

Mix half of the spices and oil together and add chicken to coat. Set aside for grilling.

Dice green pepper and onion and add along with the other 1/2 of the oil and seasonings to a large pot.

Cook until soft, 10-15 minutes.

Microwave corn for 5-6 minutes or boil. Add to grill with chicken to get char marks. (Means more flavor!)
Grill chicken.
Chop chicken into chunks and remove corn kernels from cob.
Rinse beans in colander. If you don't the brown beans will make your soup dirty looking.
Add everything to the pot...chicken, corn, tomatoes, beans, etc. Simmer for 25 minutes
**For tortilla strips
Cut tortillas into strips and fry in small amount of canola oil until crispy. Drain.
Dish it up anyway you like it with the cheese, tortilla chips, sour cream, and/or avocado!

Green Bean Tater Tot Casserole


No cream of "stuff" soup for this dish.  Make your own mushroom gravy, it's really easy!


Green Bean Tater Tot Casserole                                                         Printable Recipe

2 Tablespoons butter
8 ounces sliced/cleaned mushrooms
few dashes of salt
2 Tablespoons flour (or gluten free all purpose flour)
2 cups chicken or beef broth (preferably homemade) or milk
Dash or two of dried thyme

1 pound ground beef
1 can green beans
tater tots or tater rounds (check your ingredients for wheat!)

Make mushroom gravy with first 6 ingredients.
Brown hamburger, drain if needed.
Mix in green beans and mushroom gravy.
Pour into glass baking dish. This one was 2.2 qt rectangular (more surface area for tots!)
Add tater tots or rounds
You can bake according to tot directions (mine was 450 degrees for 25 mins) or bake at 350 for 30 minutes and then broil. My husband chose the latter of the two this time.

Monday, September 27, 2010

Pasta e Fagioli


Pasta e Fagioli

1 pound ground beef
3/4 - 1 cup diced onion
3/4 - 1 cup diced carrots
3/4 - 1 cup diced celery
2 - 14.5 ounce cans petite diced tomatoes (or a 28 oz can)
1 - 15 ounce can red kidney beans (with liquid)
1 - 15 ounce can great northern beans (with liquid)
1 - 15 ounce can tomato sauce
1/2 can water (use tomato sauce can)
1 - 12 ounce can V-8 juice
1 tablespoon vinegar
1 teaspoon salt
1/2 teaspoon dried oregano
1/2 teaspoon dried basil
1/4 teaspoon dried thyme
1/4 teaspoon pepper
3/4 cup elbow macaroni (3 oz)
shredded Parmesan or Mexican-Blend cheese


Brown ground beef in large saucepan and drain off most of fat. If your hamburger is as lean as mine you won't need to drain it.
Meanwhile, dice vegetables. I used my Pampered Chef Food Chopper.

Add onion, carrot, celery, and garlic to hamburger. Saute for 10 minutes.

Add remaining ingredients except for pasta. Simmer for 45 minutes - 1 hour or until veggies are tender.
Meanwhile cook pasta. When soup has finished cooking, add pasta to the soup. Serve with shredded cheese or grated Parmesan on top.

TO FREEZE....cool and place in freezer bag or vaccuum seal bag. When you are ready to use just thaw and reheat!
** To make gluten-free, use rice noodles. I used Tinkyada PastaJoy Brown Rice Penne I picked it up at Wal-Mart.

Monday, September 20, 2010

Oatmeal Scotchie Cookie

1 cup soft butter
1 cup packed brown sugar
1/2 cup granulated sugar
2 medium eggs
1 teaspoon vanilla extract
1 1/2 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
2 1/2 cups rolled oats
1 cup butterscotch chips
3/4 cup chopped pecans

Preheat oven to 350 degrees F. Lightly grease cake shaped pan. Using an electric mixer, cream butter, brown sugar, granulated sugar, eggs and vanilla together. Stir in flour, baking soda and salt. Add remaining ingredients and mix well. Scoop into pan. Bake for approximately 20 to 25 minutes. Cool on baking sheet or cooling rack.

NOTE: I used a 10" springform pan for easy removal. Cool cookie COMPLETELY before trying to move it as it is very soft when it comes from the oven.

Wednesday, September 15, 2010

Broccoli Salad


Broccoli Salad


Broccoli Salad

3/4 cup mayonnaise
1 Tablespoon apple cider vinegar
2 pkts Truvia (or 1-1/2 teaspoons loose) or a couple teaspoons of sugar
1/2 cup sunflower seeds
1/2 cup bacon (diced, fried, and drained)
1/2 cup craisins (dried cranberries)
1 head broccoli


Mix all but broccoli together.
Break broccoli head apart into nice bite size pieces. No one wants to chew on a tree when they are eating a salad.

Sunday, September 12, 2010

Monster Cookies

Monster Cookies

1 dozen eggs
1 pound margarine or butter
2 pounds brown sugar
4 cups white sugar
1/4 cup vanilla
3 pounds peanut butter
8 teaspoons baking soda
18 cups oatmeal
1 pound nuts
1 pound chocolate chips
1 pound M and Ms


Mix in order given.
Drop by tablespoons.

Bake at 350 degrees for 15-20 minutes.
 Leave on sheet for 2 mins or so before removing or they will fall apart. I like chewy not crunchy so I bake less than I think as they continue to cook a little after they are out. They look a little puffy but 'fall' after they are out of the oven. Dough freezes well or can be made into smaller batches.
I made a batch a little over 1/2 size for a bakesale and it made 45 medium scoop cookies and 18 large scoop cookies.
My medium scoop is between 1/4-1/3 cup and baked for 7 mins, turn pan, 5 mins, and then 2 more. Leave on sheet for 2 mins or so before removing or they will fall apart. If you use dough straight from fridge, it will need to be flattened a little bit with bottom of glass(wet with water in between) and will take a tiny bit longer to cook.


I prefer pecans for the nuts and milk chocolate mini Mand Ms (found in baking aisle) and milk chocolate chips instead of semi sweet.


These cookies are easy to freeze if they make it that far! Bring to room temperature before serving.

Bread Pudding

Bread Pudding

8 slices bread, cubed
4 eggs
2 cups milk
1/4 cup sugar
1/4 cup melted butter or margarine
1/2 cup raisins
1/2 teaspoon cinnamon


Sauce:
2 Tablespoons butter or margarine
2 Tablespoons flour
1 cup water
3/4 cup sugar
1 teaspoon vanilla


Place bread cubes in greased slow cooker. Beat together egss and milk. Stir in the sugar, butter, raisins, and cinnamon  Pour over bread and stir. Cover and cook on high for 1 hour. Reduce heat to low and cook another 3-4 hours or until thermometer reaches 160 degrees.


Make sauce just before pudding is done baking. Begin by melting butter in saucepan. Stir in flour until smooth. Gradually add water, sugar, and vanilla. Bring to boil. Cook, stirring constantly for 2 minutes or until thickened. Serve sauce over warm pudding.


If you omit the sauce the sugar level is not as high. My husband prefers his bread pudding dunked in milk.

Caramel Apple Pie


Caramel Apple Pie

1 pastry crust for a deep-dish pie 9-inch (homemade or store-bought)
1/2 cup sugar
3 tbsp. all-purpose flour
1 tsp. ground cinnamon
1/8 tsp salt
6 cups thinly-sliced peeled apples (I use Granny Smith)



1 recipe crumb topping (see below)
1/2 cup chopped pecans
1/4 cup caramel topping


Ingredients for crumb topping:
1 cup packed brown sugar
1/2 cup all-purpose flour
1/2 cup quick cooking rolled oats
1/2 cup butter


Directions for Crumb Topping:
Stir together brown sugar, flour and rolled oats. Cut in 1/2 cup butter until topping is like course crumbs. Set aside.


Directions for pie:
In a large mixing bowl, stir together the sugar, flour, cinnamon and salt. Add apple slices and gently toss until coated. Transfer apple mixture to the pie shell. 


Sprinkle crumb topping over apple mixture. (It will seem really high but it all sinks as it cooks. Place pie on a cookie sheet so the drippings don't drop into your oven. Cover edges of pie with aluminum foil or pie crust shield.


Bake in a preheated 375°F oven for 25 minutes. Then remove foil and put back in for another 25 to 30 minutes without foil. Remove from oven. Sprinkle pie with chopped pecans then drizzle with caramel on top. Cool on a wire rack and enjoy warm or at room temperature. We serve with ice cream or Cool Whip.

Stuffed Mushrooms


Stuffed Mushrooms

1 pound whole mushrooms (white or baby portabellos are fine)
1/2 cup cooked bacon
1 teaspoon minced garlic
1/2 cup bread crumbs
dash oregano
dash parsley
dash basil
dash salt
1/2 cup cream cheese, softened
2 tablespoons Parmesan cheese


Clean mushrooms, remove stems from mushrooms, chop stems and set aside. Arrange mushrooms, bottoms up in a baking dish. In medium saucepan over medium heat, mix together chopped mushroom stems, bacon, garlic and bread crumbs. Slowly cook and stir 5 to 7 minutes, or until bread crumbs start to brown. Remove from heat and allow to cool a little.

Mix cream cheese and parmesan cheese into mushroom stem mixture.
 Stuff into mushroom caps.
Stuff into mushroom caps. Bake stuffed mushrooms in 350 degree oven for 20-25 minutes or until stuffing is lightly browned.

Chili Con Queso Dip

Chili Con Queso Dip

1 pound Velveeta
4 ounces sour cream
1 cup salsa


Melt cheese in double boiler or microwave, stirring often. Add sour cream and salsa and stir thoroughly. Briefly reheat to serving temperature. Serve with tortilla chips. Add milk as needed to keep from getting too thick.

Layered Taco Dip

Layered Taco Dip


8 ounces cream cheese, softened
8 ounces sour cream
8 ounces taco sauce (or picante)
shredded lettuce
chopped or diced tomato
shredded cheddar or Mexican blend cheese
1 bag tortilla chips


Blend cream cheese and sour cream until smooh. Spread into bottom of 9x13 dish. Layer taco sauce over sour cream, then lettuce, tomato, and cheese. Serve with tortilla chips. You can make the cream cheese mixture ahead but do not add the other parts until the party as the lettuce and cheese will get soggy.
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