This is a recipe my mother got from a family friend years ago, and when one of my grandsons was about 2 yrs. old I made it for us for dinner one night when I was babysitting him. During the meal he told me "Umma, this is alicious!" Later, he informed me "We're eating croc-o-DILE!" And it's been Alicious Crocodile ever since.
The recipe is easily adjusted for however many you're feeding, just add more chicken and/or potatos.
One cut-up fryer chicken, or your choice of chicken pieces (we like legs at our house)
Oil to brown chicken in
Peeled and quartered potatos (you could leave skins on if you wanted)
Brewed coffee, hot or cold (NOT flavored coffees)
Salt & Pepper, or Natures Seasons blend
(This can be made in one pan, or you can brown the chicken separately. I use my Dutch oven for the meal, and brown the chicken in a skillet.)
Brown chicken well, as it will be steamed during the latter portion of cooking, and would appear pale/icky, season to taste. If browning in main pot, remove chicken when brown and pour off oil. Place potatos in pot and add brewed coffee to just UNDER the tops (so there are places for the chicken to rest and not be immersed in the liquid.) Season to taste, then place browned chicken on top of the potatos. Cover pot, and bring to a boil, then reduce heat and cook till potatos are done. We serve it straight from the cooking pot, with a slotted spoon for potatos, and a ladle for the yummy broth/gravy to put over them.
I found a recipe on the web a while back that sounded kind of like one I had used when my daughters were small. I modified it to what I remembered from before. They loved it then, and it turns out they still do!
1 16 oz. pkg. sliced bacon, diced (thick cut is great for this)
1 medium head of cabbage, cored and sliced into 1/2 inch shreds
1 medium onion, diced (I use granulated onion powder)
1 pkg. egg noodles, cooked and drained
Natures Seasons
Fry up the diced bacon until it's nice and crispy. You can remove it if you want, and put it back in at the end, but I just leave it in the pan. Add the diced onion, and cook until translucent. Add the cabbage and toss well, cooking to your preference (crispy/limp), then toss in the noodles and mix well. Fry it all up together till the noodles and cabbage are well mixed, and the bacon well dispersed throughout. Season to taste with Natures Seasons and serve.
4 Pork Chops
2 T. oil
1 cup flour
1 T. dried mustard
1 t. garlic powder
Salt and Pepper
1 can chicken rice soup
Heat oil in skillet. Mix flour, mustard, garlic, salt and pepper. Coat pork chops with flour mixture and brown in oil on both sides until crispy. Put chops in crock pot and pour the chicken rice soup over the chops. Bake on slow for 6 to 8 hours.
Back in the early 60's, in the "meatless Friday" Catholic kitchen, our mom leaned heavily on eggs and cheese as staples. Her Aunt had passed down a recipe for a sort of frittata that was quick and easy enough for a teenager (me) to make if she was busy. Time and convenience foods have made it even easier. It never really had a name, but if Uncle Ed wanted a second helping, he always said "Gimme some more 'a that damn mess."
Oil for frying
One package Ore-Ida Potatos O'Brien
6 to 8 large eggs, scrambled
Natures Seasons
Your choice of cheese-we usually use sliced or shredded cheddar and jack, but it's also good with swiss, muenster or colby.
In a large skillet with a lid, fry the potatos until crispy and done, season to taste. Scramble the eggs thoroughly and mix into the potatos, turning and folding to bring cooked eggs up and letting the rest run down underneath. Place the cheese on top, making sure to get all the way to the sides of the pan. Turn OFF the burner under the pan, and cover with the lid. When the cheese is melted, it's ready to eat. It's good with a little mustard on top, and some people have some mayo on the side. It's good the next day for lunch, and microwaves well.
Chicken Mole with Polenta Griddlecakes and Salsa
Ingredients
Chicken Mole:
2 1/2 pounds chicken leg quarters
1 tsp canola oil
2 Serrano chili peppers, halved and seeded
4 tomatillos, halved and charred under broiler or grilled
2 tomatoes, halved and charred under broiler or grilled
1 1/2 TBLS peanuts
1 1/2 TBLS sesame seeds
2 cloves garlic
1/3 cup raisins
1/2 tsp cinnamon
3/4 tsp black pepper, divided
1/4 tsp ground cloves
2 ounces bittersweet chocolate
1/2 tsp salt
1 TBLS vegetable oil
1 cup canned chicken stock
1 TBLS sugar
Salsa Verde:
1 small can pineapple slices, drained and sliced
1 tomatillo, diced
1/2 cup cilantro, minced
3 TBLS lime juice
1 TBLS olive oil
1/2 tsp salt
1/4 tsp black pepper
1 tube pre-cooked polenta
Instructions
In small saucepan over medium heat, warm canola oil. Add Serrano chili halves and toast gently, about 30 seconds per side. Place chiles in bowl and cover with 1 cup boiling water. Allow to sit for 10 minutes or until softened. Drain, reserving soaking water.
Make mole sauce by placing in bowl of food processor 4 charred tomatillo pieces, charred tomato pieces, peanuts, sesame seeds, garlic, raisins, cinnamon, 1/2 teaspoon black pepper, cloves and chocolate. Add chiles and 3/4 cup soaking water. Blend until smooth and set aside.
Season chicken legs with salt and remaining 1/4 teaspoon black pepper. In large lidded saute pan, warm vegetable oil over medium high heat. Add chicken legs, skin-side-down and cook, turning, until well-browned, about 8 minutes per side. Remove chicken from pan and set aside.
Transfer tomato and tomatillo mixture to same pan; cook over low heat for 10 minutes. Return chicken to pan, add chicken stock and bring to a boil. Cover, reduce heat to medium low and simmer 50 minutes.
Remove chicken from sauce and cool slightly. Remove chicken meat from bones, chop fine and return meat to sauce. Add sugar. Keep mole warm until needed.
While chicken is cooking, prepare salsa by combining in medium bowl pineapple, diced tomatillo, cilantro, lime juice, olive oil, salt and pepper. Mix well, cover and chill.
Slice polenta according to package directions, making approximately 10 one-half inch slices. Warm in 375 degree oven or on hot skillet for 15 minutes.
To serve, place two polenta slices on each plate. Top with heaping tablespoon of chicken mole and one teaspoon salsa.
Makes 10 appetizer plates
This recipe was used by Emeril on his cooking program. It sounded so unique with the addition of lobster, it would sure be used to impress my boyfriend who loves seafood and potpie. Even I, who doesn't like pot pie, love this dish!
Ingredients needed:
4 tablespoons unsalted butter
1/2 pound oyster or shiitake mushrooms (or a combination of both)
1/3 cup minced shallots
1/4 cup Cognac or brandy
2 tablespoons flour
1 1/2 cups shrimp stock
1 cup milk
1 cup heavy cream
1/2 cup frozen green peas
1/2 teaspoon salt
1/4 teaspoon freshly grated nutmeg
1/4 teaspoon cayenne pepper
1 teaspoon fresh thyme
1 pound cooked lobster meat, cut into bite-size pieces
2 tablespoons chopped chives
1 1/2 teaspoons minced fresh tarragon
1 sheet frozen puff pastry, thawed
1 egg yolk, lightly beaten and mixed with 2 tablespoons water
In a heavy saucepan, melt the butter over medium-high heat. Add the mushrooms and cook, stirring, until wilted and golden brown around the edges, about 5 minutes. Add the shallots and cook until softened, about 1 minute. Add the cognac and cook until almost completely evaporated. Sprinkle the flour over the top of the mushrooms and shallots, stir to combine well, and cook for 2 minutes. Add the shrimp stock and milk, and whisk until smooth. Continue to cook until thickened. Add the heavy cream, green peas, salt, nutmeg, cayenne pepper, and thyme, and cook for 15 minutes, until sauce is thick enough to coat the back of a spoon and the flavors have come together. Set aside until cooled. Add the lobster meat, chives, and tarragon. Refrigerate until thoroughly chilled, then divide lobster mixture evenly among four 12-ounce ramekins.
Preheat the oven to 400 degrees F.
On a lightly floured work surface, roll puff pastry to a thickness of 1/8-inch. Using a decorative cutter, cut the pastry into circles 3/4-inch larger than the diameter of the ramekins. Transfer the dough rounds to the top of the ramekins and press the edges of the pastry around the top of the dishes. With a pastry brush, lightly coat the top of the pastry with some of the egg yolk mixture. Using the tip of a paring knife, cut a slits in the center of the pastry for the steam to escape.
Bake in the middle of the oven for 20 to 25 minutes, or until pastry is puffed and golden brown and sauce is bubbling hot.
Yield: 4 main course servings, or 8 first course servings, in smaller ramekins
Indredients:
1 1/2 lbs top round steak
1 cup onion, chopped
1 clove of garlic
8 oz. mushrooms, sliced
1 tbs. dijon mustard
1 tbs. ketchup
1 tbs. worcestershire sauce
1 tbs. dried parsley
1/2 tbs. dried dill (optional)
1/4 tbs. pepper
1/2 tbs. salt
1 cup beef broth
1/3 cup all-purpose flour
3/4 cup sour cream (can be lowfat)
Directions:
Trim fat from steak. Cut steak diagonally across the grain into thin slices (Note: Steak is easier to cut if it is still slightly frozen).
Place the steak, onion, mucshrooms, garlic, mustard, ketchup, worcestershire sauce, parsley, dill, salt, and pepper into the crockpot.
Whisk together the flour and broth in a bowl, until there are no lumps.
Add the broth mixture to the crockpot.
Stir well.
Cover and cook on low heat setting for 7 hours or until tender.
Turn slow cooker off and let it stand 10 minutes.
Stir in the sour cream.
Best served over egg noodles.
These ribs are flavorfull and very tender.
The meat will melt in your mouth.
Ingredients:
Pork short ribs or spare ribs
1 onion, sliced thin
1/4 cup brown sugar
1 bottle BBQ sauce (I like Bullseye Sweet & Sticky, but you can use any brand you like)
1/4 cup of water
Salt
Pepper
Garlic powder
2 tablespoons of oil
Directions:
Season the ribs with the salt, pepper, and garlic powder. Heat oil in a skillet and brown the ribs.
Place the oninos on the bottom of the crockpot, add the ribs, and top with the BBQ sauce, water, and brown sugar.
Cover the crockpot and cook on LOW for about 7-8 hours or until tender and meat is falling off the bone easily.
Enjoy!
Note: In a pinch, you can skip the brown sugar and water, but I recommend them for extra flavor.
This recipe could easily be made vegetarian by replacing ground beef with mushrooms and crumbled tofu.
1 can black beans, drained
1 can kernel corn, drained
1 lb low fat ground beef
1 cup onion, chopped
2 cloves garlic, minced
2 cups fresh dark greens, chopped (spinach, collards, kale, your choice)
1 cup shredded cheese (your choice)
1 tbsp olive oil
salt to taste
in a sauce pan, saute onions and garlic until onions are translucent. Add ground beef and brown. Make sure there are no large chunks.
Drain meat and spread out in the bottom of a casserole dish.
Add greens on top of the beef and then layer the black beans and corn. Cover with shredded cheese and bake in a 400deg oven until hot all the way through.
Since everything is already cooked, this shouldn't take very long. Make sure not to burn the cheese.
Serve with corn tortillas and salsa.
This may not be the most authentically Mexican soup there is. But it’s darn good. And really…isn’t that all that matters?
Ingredients
1 (15 oz.) can whole, peeled tomatoes
1 ˝ - 2 lbs boneless, skinless chicken breasts
1 (10 oz) can of red enchilada sauce
1 can black or kidney beans
1 large onion, chopped
4 cloves garlic, pressed
1 32 oz. container of chicken broth
1 cup water
2 ˝ tsp cumin
2 tsp chili powder
2 tsp salt
˝ tsp black pepper
3 bay leaves
1 cup chopped cilantro, divided
6 corn tortillas
Cooking Spray
Garnishes (optional)
Fat free or regular Sour cream
1 lime, cut into wedges
Extra chopped cilantro
Chopped green onion
Directions
1) Empty can of tomatoes into crock pot and smash with potato masher. Add chicken, enchilada sauce, beans, onion, garlic, broth, water, spices and half of the chopped cilantro to the crock pot and cook on low for 6-7 hours.
2) Remove chicken breasts from crock pot and shred with 2 forks. Return shredded chicken to crock pot and stir in the rest of the cilantro and allow to continue cooking on low.
3) Preheat oven to 350. Using scissors or a pizza cutter, cut tortillas into strips and spread in a single layer on a large cookie sheet. Spray with cooking spray and bake for 5-10 minutes or until crispy (you may need to do this in two batches depending on the size of your oven and/or cookie sheet stash).
4) Once tortilla strips are done baking, ladle soup into bowls and top with a small handful of tortilla strips and any other optional garnishes as desired.
1 pound lean burger--browned and drained
1 bag Tater Tots--cooked as directed on pizza pan
1 bunch of broccoli steamed until slightly crunchy
3 cups of sharp cheddar cheese
1 large can french fried onion rings
1 tomato diced
1 can crm celery soup mixed with 1/2 can milk
When taters are done, layer: meat, broccoli, soup, tomatoes, 1/2 of onion rings, 1/2 cheese. Cook on 400 for 15 minutes...then take out, put rest of cheese, rest of onion rings, cook for another 5 minutes. Remove from oven and serve..YUM!
Hubby loves this recipe. I received it from a friend in MN. You may substitute any vegetable you'd like...I prefer broccoli.
Recipe courtesy of Joanna Lund. She is an excellent cookbook author/cook. She has many healthy cookbooks in print, the recipes are always delicious! If you are in the market for a new cookbook, take a look at one of hers, you won't be disappointed.
Joanna Lund - A Potful of Recipes pg 220
Serves 6
8 oz extra lean ground turkey or beef
3/4 c chopped onion
1/2 tsp dried minced garlic
4 (6 in) corn tortillas
1 1/4 c chunky salsa
1 c Hunt's Tomato Sauce
10 oz pinto beans, rinsed & drained
Scant 1 c shredded Kraft reduced-fat Cheddar cheese
1 c frozen whole-kernel corn, thawed
1/3 c sliced ripe olives
In a large skillet sprayed with olive oil-flavored cooking spray, brown meat & onion. Place 1 tortilla in slow cooker container. Spoon half of meat mixture over tortilla. Layer 1/2 c salsa, 1/2 c tomato sauce & 1/4 c Cheddar cheese over top. Place another tortilla over cheese.
Layer half of pinto beans, 1/4 c Cheddar cheese, 1/2 c corn and half of olives over top.
Repeat all layers. Cover & cook on LOW for 4 hours.
264 Calories, 8gm fat, 16 gm Protein, 32 gm Carbs, 906 mg Sodium, 161
mg Calcium, 4 gm Fiber Pts 5-(weight watcher points?)
Family favorite
1/3 cup chopped green onions
1/4 cup Italian seasoned bread crumbs
3 tablespoons grated Parmesan cheese
1 pound ground beef
16 ounces Italian-style bread, cut into 1 inch cubes
1 (8 ounce) package cream cheese, softened
1/2 cup mayonnaise
1 teaspoon Italian seasoning
1/4 teaspoon freshly ground black pepper
2 cups shredded mozzarella cheese
3 cups spaghetti sauce
1 cup water
2 cloves garlic, minced
1 Preheat oven to 400 degrees F (205 degrees C).
2 Mix together onions, bread crumbs, cheese and ground beef. Roll into 1 inch diameter balls, and place in a baking pan. Bake for 15 to 20
minutes, or until beef is no longer pink. Reduce the oven temperature to 350 degrees F (175 degrees C).
3 Arrange the bread cubes in a single layer in an ungreased 9x13 inch baking dish. Mix together the cream cheese, mayonnaise, Italian seasoning and black pepper until smooth. Spread this mixture over each bread cube. Sprinkle with 1/2 cup of the grated mozzarella cheese.
4 In a large bowl, mix together spaghetti sauce, water, and garlic. Gently stir in meatballs. Pour over the bread and cheese mixture in the
baking pan. Sprinkle the remaining mozzarella cheese evenly over the top.
5 Bake at 350 degrees F (175 degrees C) for 30 minutes, or until heated
through.
This is a recipe that I found in college in "Mr. Food Cooks Pasta". It's easy, healthful, and doesn't take long to make. I think it's delicious and lemony.
INGREDIENTS:
1 Tbs. butter
1 boneless skinless chicken breast
2 cups chicken broth
1 cup water
1 Tbs. honey
3 Tbs. lemon juice (original recipe has 1 Tbs.)
1 tsp. dried rosemary
pinch of salt
dash of pepper
1/2 lb. linguine
DIRECTIONS:
Melt butter in a skillet. Add chicken breast. Cook for 7 minutes or so until it's cooked mostly on the outside (you'll add it back in later). Remove chicken breast. Add broth, water and remaining ingredients; bring to a boil. In the meantime, cut chicken into 1-inch pieces. Add linguine and stir. Cover and reduce to simmer for 10 minutes; stir occasionally. This prevents the pasta from sticking together! Then add cut chicken to the skillet for 5 more minutes.
The sauce will thicken as it sits. If I'm feeing impatient (or there is still a lot of liquid), I will sometimes turn up the heat and boil the sauce for 30 seconds or so. For some reason, this thickens the sauce quite nicely.
I've also learned that the amount of pasta you use (I guesstimate what 1/2 lb. is) affects the amount of sauce you have.
4 cups chopped roast beef
2 cups gravy, thinned with water
1/2 cup milk
1 can creamed corn
6 potatoes, mashed
2 tbsp. butter
1. With 1 tsp salt, cook potatoes till tender.
2. Cream with milk and butter.
3. Mix meat and gravy together, pour into casserole.
4. Cover with creamed corn.
5. Then cover with well-mashed potatoes and creamed potatoes
6. Dot with small pieces of butter
7. Bake at 350F for 40 minutes.
Great meal, thanks to your crockpot!
2 bags frozen california blend veggies (carrots, broccoli & cauliflower)
2 Cans whole potatoes, drained
1 pound frozen unbreaded chicken breast tenderloins
˝ bottle (probably the 8oz. size or so) 5 Cheese Italian Dressing
Place in crock in that order, frozen. Cooked on LOW all day (10 hours). Came home to one awesome dinner all ready to serve up on a platter!
Roasted Red Pepper Tart with Olive Tapenade
Adapted from Once Upon a Tart ... by Frank Mentesana and Jerome Audureau.
For the tart shell:
2-1/2 cups unbleached all-purpose flour
1/2 teaspoon salt
1/2 teaspoon dried rosemary, finely chopped (optional)
12 tablespoons (1-1/2 cups) cold unsalted butter, cut into small cubes
3 tablespoons vegetable shortening, cut into small cubes
a bowl of ice water
Combine all of the dry ingredients (flour, salt and rosemary) in a large bowl and mix with a whisk.
Add the butter and vegetable shortening and cut into the flour mixture using a pastry blender or your fingertips. You want the mixture to resemble coarse oatmeal.
Add 4 tablespoons of ice water and begin gathering the dough together into a bowl. If the dough does not come together, add more ice water one tablespoon at a time.
As soon as the dough comes together into a ball, knead it a few times on a floured work surface.
Cut the dough in half and flatten each half into a disc. Wrap in plastic and refrigerate for at least 30 minutes.
When your ready to make your tart shell, preheat the oven to 400 degrees F.
Roll out one of the discs into an 11-inch circle and gently fit the dough into a 9-inch pan. Press the dough firmly into the pan and remove any excess dough.
With a fork, prick the base of the dough.
Line the tart with aluminum foil and place either pie weights or dried beans on the aluminum foil. This is called blind baking the tart. Bake for 10 minutes.
After 10 minutes, remove the foil and pie weights/dried beans. Bake for an additional 5 minutes.
Remove the tart and let cool while you prepare the filling.
Note: This pastry recipe will yield two 9-inch tarts. You will need a 9-inch tart pan with removable bottom.
For the olive tapenade:
2 cups black olives (preferably oil-cured)
3 cloves garlic
1/4 cup fresh basil leaves, roughly chopped
5 tablespoons capers, drained
zest and juice of 1 lemon
1/4 cup extra virgin olive oil
freshly ground black pepper (optional)
Combine all ingredients, except the olive oil, in the bowl of a food processor.
Process until a thick paste forms. Scrape down the sides of the bowl and pulse several times to combine.
With the motor running, slowly pour the olive oil through the feed tube until combined.
Taste and add black pepper if desired.
Note: The tapenade can be stored in the refrigerator until ready to use.
For the tart:
5 red bell peppers, julienned
2 cloves garlic, finely minced
1/2 a yellow onion, thinly sliced
3 to 4 tablespoons extra virgin olive oil
1/2 teaspoon salt
1/4 teaspoon black pepper
3 tablespoons olive tapenade
1/2 cup parmesan, freshly grated
2 large eggs
1/4 cup light cream (10%)
1/2 teaspoon salt
1/4 teaspoon freshly grated black pepper
parmesan and fresh basil to garnish
Preheat the oven to 450 degrees F. Place a rack in the centre of the oven.
Line a baking sheet with aluminum foil.
In a large bowl, combine the peppers, garlic, onion, olive oil, salt and pepper. Mix well and spread on the the baking sheet.
Roast for 40 to 50 minutes, or until the peppers are golden. Keep an eye on the peppers as they can burn.
Once the peppers are done, scrape the entire mixture into a bowl and set aside.
Spread the olive tapenade over the base of the tart shell.
Sprinkle the parmesan over the tapenade.
In a bowl, whisk together the eggs, light cream, salt and pepper. Pour into the bowl with the red peppers. Mix well and pour the mixture into the tart shell. Don't worry if it appears that there are more peppers than the tart shell can hold. Pile them in the centre.
Bake for 50 minutes to an hour. The tart is done when the custard is set and doesn't jiggle.
Let the tart cool on a wire rack.
Once cool, carefully remove the outer ring and slide the tart of the base.
Garnish with parmesan and basil before serving.
Enjoy!
Note: This tart is best served warm or at room temperature. Store leftovers (if there are any) in the refrigerator.
Honestly, this is one of my lazy recipes for when I don't want to have to prepare pasta AND a sauce. This way I can do it together in one pan.
1 lb lean ground beef
1 can diced tomatoes with basil, garlic, and oregeno (do not drain)
1 can tomato sauce
1 1/4 cups hot water
1 cup frozen mixed veggies
1/2 package pasta (I like rigatoni...)
1/2 cup shredded mozzarella
1) Brown ground beed in large skillet over medium heat until no longer pink. Drain.
2) Stir in remaining ingredients except cheese and bring to a boil. Reduce heat, cover and simmer 15 minutes or until pasta is tender
3) Garnish with cheese
The baseline of recipe was taken from a Campbell's soup can as I was looking for something homestyle to make.
Ingrediants:
1 can of Cream of Chicken Soup
1 1/3 cup of water
1 small packet of uncooked Uncle Ben's rice
1 box of frozen mixed peas and carrots
4 boneless skinless chicken breasts
Shredded cheddar cheese
Seasoning as you desire.
Directions:
Stir soup, water, rice and vegatables in a 11x8 glass pan (spray with pam first)
Top with cleaned chicken and season as you desire.
Bake in oven at 375degrees for 60 minutes covered, take out and sprinkle with cheddar cheese as you desire.
Dinner makes four servings.
Taste great with home-made biscuits.
BARBECUED BEEF IN CRUSTY ROLLS
Category: BEEF
Makes: 4
1/3 Cup Catsup
2 tbsp Vinegar
2 tbsp Finely Chopped Onion
1 each Finely Chopped Garlic Clove
1 1/2 tsp Worcestershire Sauce
1 tsp Packed Brown Sugar
1/8 tsp Dry Mustard
1 each Dash Pepper
2 Cup Cut-up Cooked Beef
4 each French Rolls, Split
4 each Slices American Cheese
Mix all ingredients except beef, rolls and cheese in 1-Qt casserole. Cover and microwave on high (100%) util hot and bubbly, 2 to 3 minutes; stir. Mix beef into sauce. Cover and microwave until beef is hot, 3 to 5 minutes Fill rolls with beef mixture and cheese slices and serve.
Tony Roma's potato soup
Ingredients
2 medium potatoes -- chopped
3 tablespoons butter
1 cup onion -- diced
2 tablespoons flour
4 cups chicken stock
2 cups water
1/4 cup cornstarch
1 1/2 cups instant mashed potatoes -- dry
salt and pepper -- to taste
1/2 teaspoon basil
1 cup half and half
1/2 cup shredded cheddar cheese
1/4 cup crumbled cooked bacon
2 green onions -- chopped (green part -- only)
Directions
Bake the 2 potatoes at 400F degrees for 1 hour or until done.
When cooked, remove from oven and let cool. Melt the butter in a
large saucepan and saute the onion until soft and beginning to
brown. Add the flour to the onions and stir well. Add the stock,
water, cornstarch, mashed potato flakes and seasonings and bring
to a boil. Reduce heat and simmer 5-8 minutes.
Slice the cooled potatoes in half and scoop out the flesh.
Crumble into saucepan. Add the half-and-half to the pan and
bring to a boil. Reduce heat and simmer for 15-20 minutes until
the soup is thickened.
To serve, spoon 1 to 1 1/2 cups of soup into a bowl. Top with
cheddar cheese, crumbled bacon and chopped green onion.
This is something that I've cobbled together over the years. It's not strictly Texan but it's far from the ground-beef-Ortega stuff the rest of the country eats. And just so none of the Texans get upset, there are NO beans in this. But it's seriously good and usually comes together with stuff I already have in the kitchen. Serve it with crusty bread or corn bread, maybe some shredded cheese or chopped onions, and a good beer.
* 2-4 strips bacon, diced
* 2 tbsp peanut oil
* 1 lb stew beef (chuck or round), cut into 1"ť pieces
* 1 med-large onion, chopped fine
* 1 red pepper, diced
* 1-2 tbsp chili powder
* 3-6 garlic cloves, peeled, smashed then roughly chopped
* 1 can (14.5 oz) diced tomatoes with liquid
* 1 small can (4 oz) diced jalapenos, green chilies, or chipotle in adobo
* 1 12-oz bottle medium-dark ale (I like Sam Adams Boston Ale)
* 1 cup water
* Salt and pepper, to taste
* Cayenne pepper (optional)
1. Place the diced bacon in a heavy-bottomed dutch oven and then set it on the stove top over medium-low heat, stirring occasionally, until the bacon pieces are nicely crisped and have rendered out much of their fat, 5 to 7 minutes. Remove the bacon pieces to drain, then reserve. Turn the heat to medium-high and allow the residual bacon fat to come to temperature (add 1 tbsp peanut oil if there isn't much bacon fat). Season the stew beef then place half in the dutch oven, taking care not to crowd the pot and making sure to achieve a dark crust on all sides of the cubed pieces, 6-8 minutes. Remove the browned pieces to a bowl and add the remaining beef; repeat, then reserve all browned beef.
2. Turn the heat to medium-low; allow the pot to drop to temperature, 1 minute or so. Add 1 tbsp of peanut oil if necessary. Add the onion, pepper, and dash of salt and sweat, about 5 minutes, until soft. Adjust heat to medium; add chili powder and garlic and cook, stirring constantly, until spices and garlic are fragrant, approximately 30 seconds to 1 minute. Add tomatoes (with liquid) and chilies and stir to combine, taking care to scrape any fond off the bottom of the pan.
3. Add reserved beef and bacon to the pot, then add the beer. Liquid should just cover all the solids; if necessary, add up to one cup of water to fill it out. Bring to a boil, stir, then drop heat to low. Partially cover, then simmer, stirring occasionally and scraping the bottom, for approximately two hours, or until the liquid has thickened considerably and beef is tender but still a bit chewy. If wishing for a spicier chili, add a pinch of cayenne pepper halfway through cooking, then stir to combine
Chili powder is made by toasted seeded, diced peppers with cumin seeds, letting it cool, and then grinding it with paprika, dried oregano, garlic powder. There are as many variations as there are chefs, and you can find a recipe in any comprehensive cookbook. There are also many decent prepackaged blends, too. I've used Carroll Shelby's Chili Mix, just to name one.
After searing the beef, the pan bottom will be blackened and smoking. In many recipes, this is the time to deglaze the bottom of the pan. However, I find that sweating the onions and peppers over a low heat releases enough moisture to forego this step. Cooking the chili powder and garlic right at the end of the sweat is a great way to amp up the chili flavor, and adding the tomatoes and their liquid immediately after will stop the spices and garlic from burning and getting bitter.
This recipe is infinitely adaptable. It's easily doubled or tripled. Skip the bacon if your doctor tells you to avoid it and just use peanut oil. Less onion, more onion, fresh chilies, etc. Add more or less chili powder and chilies depending on how hot you want it. Make sure to taste it halfway through cooking and adjust spices and seasonings as necessary. I love the flavor that beer lends, but beef stock or water would work fine. For an extra flavor layer, add in 1 tbsp peanut butter, 1 oz bittersweet chocolate, or 1-2 oz black coffee to the simmer and stir to incorporate; the flavor will meld with the chili and not stand out, but still add a very unique taste.
This is my variation on a recipe I tried when we were in Fiji. The Fijian way of making curry is to cut everything up, including bones and toss them into the pot. Because I'm using chicken, and because I usually wind up serving up to 100 people, I decided to take the bones out. If you use goat, beef, or lamb, the bones aren't quite so dangerous. If you make too much, it tastes even better the next day.
1 package chicken thighs or legs (or breasts if you prefer white meat)... a package is maybe a couple pounds or so. depends on how much you want to make, I usually fill a pot and eat it for days.
3-5 large potatoes, cubed (again, you measure the quantity, it's going to depend on how many people you're feeding, I usually feed an army, so I'm saying 3-5 potatoes)
1 small white onion, chopped
3-5 cloves garlic, minced
1 package chopped frozen spinach (you know, those little boxes in the frozen section you can get for 98 cents), thawed and drained
1 package cream cheese (if you're celiac, check the packaging before you buy, I usually get the organic stuff, I think it's Horizon brand)
1 small bag baby carrots (this is an add-in... Meg doesn't like them, so most of the time I don't put them in but they're good)
yellow curry powder
salt
Sautee onions and garlic in butter or a light oil until clear. Toss onions, garlic, potatoes, carrots and chicken in a large pot with water and boil until chicken is done. Drain off most of the chicken broth (you can save it for another project if you like), setting aside 2 cups for use. Allow chicken to cool enough to pull meat from the bones and put everything that was boiled together back into the pot. Put the pot back on a medium heat and add 1 cup of chicken broth and the packages of spinach and cream cheese. Stir until cream cheese is completely melted. Add more broth if more liquid is needed.
Add a little curry powder, stir and taste. Check to see if the heat and flavour are what you want and experiment with the quantities of salt and curry powder. Remember, start with a little and add on.
If you want low carb, cut the potatoes out. It'll make less in the pot, but you can vary the quantity of chicken and veggies to make up for that.
Chicken Pot Pie
4 boneless chicken breasts (cut into 1 inch pieces)
˝ cup Italian salad dressing
˝ pkg cream cheese (cubed)
2 tblsp flour
˝ cup chicken broth
1 pkg (10 oz.) frozen vegetables (thawed)
1 pkg frozen pie crust (or make your own)
Preheat oven to 375. Cook chicken in dressing in a large skillet on medium heat for 2-3 minutes. Add cream cheese, cook and stir until melted. Add flour, mix well. Add broth and vegetables and simmer 5 minutes.
Pour mixture into deep dish pie plate lined with pie crust. Arrange top crust on pie, flute edges and cut 3-4 slits in top to allow steam to escape.
Bake 30 minutes or until golden brown. Allow to cool 15-20 before cutting. Even better: refrigerate overnight and the next day warm individual slices in microwave to serve.
Now this one is REALLY strange. Some love it. Some dispise it. I think it's awesome.Then again, I'm a poor college student. When I can't buy Pad Thai, I make my own!!!!
You'll need:
1pack chicken ramen noodles
JIF honey peanut butter
Ranch dressing
an imagination like the Lost Boys
Alright. Boil your ramen as instructed. Add the classy "chicken flavor" packet to the boiled ramen. Strain the noodles. Add one scoop of JIFF honey peanut-butter (add to taste) and a tiny dab of Ranch dressing of choice.
This is such a pregnant lady dish. Ha.
A friend of mine made this for my family when I had baby #3. I recently made it for a friend and her family since they've all been under the weather -- I find it is a great standby dish but still different enough from a typical casserole that people don't turn their nose up at it!
8-10 boneless skinless chicken breasts
1/4 cup butter
3 tsp minced garlic
1 TBSP lemon juice
1 can cream of mushroom soup
1 TBSP Italian seasoning
1/2 cup half and half
1/2 cup grated parmesan
2 bags fresh spinach (cut small hole in bag and toss in microwave for two minutes)
8 oz. fresh sliced mushrooms
2/3 cup real bacon bits
2 cup shredded mozzarella cheese (though I always use more!)
Preheat oven to 400°. Season chicken (I use garlic salt and pepper) and sauté in olive oil until no longer pink. Melt butter in saucepan, stirring constantly. Mix in garlic, lemon juice, soup, Italian seasoning, half and half and parmesan cheese. Arrange spinach over bottom of a baking dish. Cover spinach with mushrooms, arrange. Pour half the sauce, place chicken on top, and pour the rest of the sauce over all. Top with bacon and mozzarella. Bake 20-25 minutes until bubbly and lightly browned.
Yield: 10 servings
Butter, for pan
6 large eggs
1˝ cups heavy cream
coarse salt & ground pepper
2 baking potatoes (about 1 Ľ pounds), peeled
10 ounces ham, thinly sliced
1 package frozen broccoli, thawed and squeezed dry
˝ cup grated cheddar cheese
Preheat over to 350. Butter a 9-inch round cake pan (at least 2 inches deep). Line bottom of pan with a parchment-paper round.
In a large bowl, whisk together eggs and cream; season with 2 teaspoons salt and ˝ teaspoon pepper. Thinly slice potatoes (less than Ľ inch thick); drop into egg mixture.
Lifting potatoes out of egg mixture, arrange half the potatoes in a pan. Layer with ham, broccoli, cheese, and remaining potatoes. Pour egg mixture over top. Press down firmly so that potatoes are fully submerged in egg mixture.
Cover with foil; bake until potatoes are tender, about 1 hour. Uncover; continue baking until golden and set, 30 to 45 minutes more.
Cool 15 to 20 minutes in pan. Run a knife around edge, and carefully invert onto a plate. Peel off parchment. Reinvert, top side up. Slice with a serrated knife.
Sometimes I get stuck when it comes to cooking with chicken. This past week I felt like experimenting with it. I wanted to use a lot of veggies, but I also wanted to make sure I threw in some starch and protein, too. My mom used to tell me that a meal should be colorful and balanced, and this dish definitely has both.
Cook time: About an hour
This recipe will allow for 4 medium sized portions.
Pre-heat oven to 375 degrees Fahrenheit
Ingredients:
1 1/2 cup White rice
3 cups Water
1/2 finely chopped medium-sized Red Bell pepper
3 finely chopped Celery Sticks
1/3 cup Chives
1 finely chopped Garlic clove
1/3 cup peas/carrots mix (I used the frozen kind)
1/4 finely chopped Red Onion
1 Chicken bouillon cube
2 Teaspoons Extra Virgin Olive Oil
Now, for the chicken part of the dish:
1 lb Chicken tenderloin (sliced into medium-sized slivers)
1 Large Egg (you'll only be using the egg white)
3/4 cup Plain Contadina Bread crumbs
2 Tablespoons Paprika powder
1 Tablespoon Garlic Salt
1/2 Tablespoon Basil
1 1/2 Teaspoons Pepper
Topping:
1 Bunch of Spinach
1/2 Cup grated Colby Jack Cheese
Measure 2 teaspoons of the extra virgin olive oil and then pour it into an all purpose pan (one with a lid, preferably a clear/glass one). Add the finely chopped garlic and red onion to the olive oil in the pan. Add the 1 1/2 cups of rice to the mix and stir until the white rice becomes slightly golden. Then add the chopped red bell pepper, celery, chives. Continue by pouring in the 3 cups of water and the chicken bouillon cube. Bring rice/water mix to a boil and add frozen or fresh peas and carrots. Allow it to cook on a medium-low heat until the water is gone and the rice is soft enough to break while still maintaining its form (it shouldn't be mushy :); don't mix too often, and make sure you cover it with the pan's lid.
While the rice is cooking, you'll prepare the egg and bread crumb coating. In one small bowl, you'll add the egg white from the one large egg. I another bowl, you'll add the bread crumbs, paprika, garlic salt, basil, and pepper then mix the bread crumbs and seasonings together. Dip each piece of chicken into the egg white before covering it with the bread crumbs. After the chicken is coated, place each piece on a baking pan, make sure to coat it with a non-stick spray first. Bake the chicken for about 50 minutes on a 375 degrees Fahrenheit oven setting.
While the chicken cooks, cook the spinach for about five minutes on high, until it's soft (it should still have its deep green color).
Once the rice and chicken are both fully cooked, place the rice into a small/medium sized baking dish. Organize the baked chicken strips on top of the rice. Place the cooked spinach over the chicken strips with a fork. (The chicken doesn't have to be completely covered, it should just be enough to lightly cover it.) Then add the grated cheese onto the top of the spinach. Place the baking dish into the oven for about five minutes, or until the cheese is melted.
Oh, I almost forgot, you can throw some little diced tomatoes on top too.
This is a healthy casserole with turkey, lots of veggies and starring the fabulous grain, quinoa! You can literally throw in any vegetables you have in the fridge.
1 c. quinoa
1 ˝ c. chicken broth
6 oz. shredded cheese (I like white cheddar)
1 lb. ground turkey
1 carrot, sliced
1 sweet potato, small dice
1 onion, chopped
˝ acorn squash, sliced
2 cloves garlic, minced
2 c. sliced mushrooms (I use combination of cremini & portobello)
1 ˝ tsp. poultry seasoning
Salt & pepper
EVOO
Preheat oven to 350°. Saute onion and garlic in EVOO in a large sauté pan for a few minutes, until translucent. Add carrot, sweet potato, squash, mushrooms (and any other veggies you feel like throwing in) and cook for a couple minutes. Add ground turkey and cook until brown, breaking up with a wooden spoon. Add poultry seasoning, salt, pepper, quinoa and broth. Stir to combine. Bring to a boil, turn heat down, cover, and simmer for 10 minutes. Transfer to a casserole dish, stir in 3 oz. of cheese, sprinkle remaining cheese on top. Bake in the oven for 30-35 minutes.
From: Southern Living
Prep: 5 min., Cook: 2 min.
1 (8.8-oz.) pouch ready-to-serve Mexican rice
1 pound cooked lean ground beef
1 cup salsa
2 tablespoons chopped fresh cilantro
1. Cook rice according to package directions.
2. Combine cooked ground beef and salsa in a microwave-safe bowl. Microwave at HIGH 90 seconds. Stir in rice and cilantro. Serve with corn chips or in lettuce leaves, if desired.
Note: For testing purposes only, we used Rice-A-Roni Express Heat & Serve Mexican Rice.
Yield: Makes 4 servings