This is one of our families favorite comfort foods. It is not my most healthful offerings but everyone in the family just loves this. Always makes a mom feel good when she tells her kids whats for lunch and they get super excited and start making slurping noises with their mouth.
3-4 chicken breasts cut into small bite sized pieces
4 bacon slices
8 oz mushrooms, fresh
1-3 tsp cajun seasoning
4-6 servings of white rice
chop bacon and then brown in skillet, rending as much fat as possible. when bacon is crisp set aside on paper towels to drain and pour off most of the bacon fat leaving about 1-2 tbsps in the pan and the bacon brown bits. if you prefer you can drain off all the bacon fat and use olive oil instead. Add the cut up chicken breast to the hot pan and add 1/2 tsp of the cajun seasoning on top. brown the chicken on all sides adding 1/2 tsp more half way through cooking. rinse the mushrooms and then add then to the pan. sprinkle with a touch of the cajun seasoning to help speed the moisture release in the mushrooms and allow them to brown. When the chicken and mushrooms have browned add the bacon back to the pan and also the warm rice. add final 1/2 tsp cajun seasoning and stir the pan until everything is evenly mixed and the food is hot. serve immediately in bowls and then graciously accept all the compliments. But that may just be our family.
Friday, December 31, 2010
Wednesday, December 29, 2010
Mushroom Risotto
5 1/2 c chicken broth or stock (if you want use homemade)
2 tbsp olive oil
1 red onion chopped
salt and pepper
1 1/2 c short grain rice
1/2 c red cooking wine
2 tbsp butter
1 pound mushrooms
1 shallot minced (or I have used more red onion and even green onions)
garlic salt to taste
1/2 shredded Parmesan
In med sauce pan bring broth to a simmer, keep warm and simmering during entire process. In large sauce pan or dutch over type soup pot, heat oil. Add onion, season with salt and fresh ground pepper, cook and stir until softened, about 5 minutes. Add the rice and cook and stir one minute. Add the cooking wine and stir until the liquid is absorbed. Add one c of the simmering broth and cook over medium heat, stir constantly until nearly all liquid is absorbed. Continue adding broth by 1/2 incriments, stir constantly until the liquid is absorbed nearly between each addition. The risotto is done when the rice is aldente and suspended in a thick, creamy sauce, cook time is about 20 minutes. Season with salt and pepper. Meanwhile in a smaller skillet, melt the butter. Add mushrooms, shallot, and galic salt, cook over moderate heat until softened and browned, about 10 minutes. Scrape mushrooms and bits into the pot with the risotto and cheese, stir everything until it is evenly mixed. Serve immediately! This is an easy and filling meal! We LOVE it!
2 tbsp olive oil
1 red onion chopped
salt and pepper
1 1/2 c short grain rice
1/2 c red cooking wine
2 tbsp butter
1 pound mushrooms
1 shallot minced (or I have used more red onion and even green onions)
garlic salt to taste
1/2 shredded Parmesan
In med sauce pan bring broth to a simmer, keep warm and simmering during entire process. In large sauce pan or dutch over type soup pot, heat oil. Add onion, season with salt and fresh ground pepper, cook and stir until softened, about 5 minutes. Add the rice and cook and stir one minute. Add the cooking wine and stir until the liquid is absorbed. Add one c of the simmering broth and cook over medium heat, stir constantly until nearly all liquid is absorbed. Continue adding broth by 1/2 incriments, stir constantly until the liquid is absorbed nearly between each addition. The risotto is done when the rice is aldente and suspended in a thick, creamy sauce, cook time is about 20 minutes. Season with salt and pepper. Meanwhile in a smaller skillet, melt the butter. Add mushrooms, shallot, and galic salt, cook over moderate heat until softened and browned, about 10 minutes. Scrape mushrooms and bits into the pot with the risotto and cheese, stir everything until it is evenly mixed. Serve immediately! This is an easy and filling meal! We LOVE it!
Sunday, December 26, 2010
Tasty Pork Sandwiches with Au Jus
We made this (when I say we I mean my hubs did all the shopping and I did the cooking and then he did the serving! Which is our current state of co-worker-dom.) Delicious meal for christmas eve with Will's brother and his wife. We all love this meal, even the kids and it is an easy re-heat for the next afternoon before you stuff your face with all the christmas goodies.
1 large pork roast, we get better less fatty results from a shoulder roast, but your preference is best
1 c apple juice
1 can beef consumme
1 jar banana peppers (we get the spicy kind because most of the bite is cooked out)
Sandwich rolls of your choice.
place the roast in a crock pot and then pour the peppers over it. pour the consumme and and juice over top of that. Place the roast on low and cook for 8 hours, then shred the pork in the crock pot. Serve the pork in sandwiches with a bowl of the au jus along side for dipping. This is great with a salad or a side of your choice. I try to use a smaller crock pot, it cooks this meal much better and more juicy than a larger crockpot which tends to dry out the meat--Stuff the sucker full! :)
1 large pork roast, we get better less fatty results from a shoulder roast, but your preference is best
1 c apple juice
1 can beef consumme
1 jar banana peppers (we get the spicy kind because most of the bite is cooked out)
Sandwich rolls of your choice.
place the roast in a crock pot and then pour the peppers over it. pour the consumme and and juice over top of that. Place the roast on low and cook for 8 hours, then shred the pork in the crock pot. Serve the pork in sandwiches with a bowl of the au jus along side for dipping. This is great with a salad or a side of your choice. I try to use a smaller crock pot, it cooks this meal much better and more juicy than a larger crockpot which tends to dry out the meat--Stuff the sucker full! :)
Wednesday, December 22, 2010
Mindy's Rolls
In a 2# bread machine:
2 cups lukewarm water
2 T. oil
dash of salt
6 cups flour
1 cup (yes, don't skimp!!!) sugar
2 T. yeast
Use the dough setting. When dough has finished cycle (or it reaches the top of your machine), pinch of golf ball size balls and place in a greased 9X13 pan. I make 16 rolls (I think that's right). Slather them with melted butter. Cover w/ aluminum foil and place in a warm spot (or warm oven) for 20 min. so dough can rise.
Pull of the aluminum foil and turn oven to 350deg. Cook rolls for about 25 minutes. When they are done, slather once again with butter!
adjustments for no machine: You can use your mixer with the dough hook and let it go for 3 to 5 min.The put the bowl off in a warm spot. After it has doubled you can begin making the balls and putting them in the pan. And continue on with the rest of the roll instructions.
2 cups lukewarm water
2 T. oil
dash of salt
6 cups flour
1 cup (yes, don't skimp!!!) sugar
2 T. yeast
Use the dough setting. When dough has finished cycle (or it reaches the top of your machine), pinch of golf ball size balls and place in a greased 9X13 pan. I make 16 rolls (I think that's right). Slather them with melted butter. Cover w/ aluminum foil and place in a warm spot (or warm oven) for 20 min. so dough can rise.
Pull of the aluminum foil and turn oven to 350deg. Cook rolls for about 25 minutes. When they are done, slather once again with butter!
adjustments for no machine: You can use your mixer with the dough hook and let it go for 3 to 5 min.The put the bowl off in a warm spot. After it has doubled you can begin making the balls and putting them in the pan. And continue on with the rest of the roll instructions.
Tuesday, December 21, 2010
Crunchy Cabbage
This is quick, very tasty and a great alternative to mayo cole slaw (which I DO NOT eat!).
1 head cabbage shredded, or I use a store bought bag of coleslaw mix
Several Tbsps sliced almonds
several tbps sunflower seeds
1 pkg chicken flavored top ramen, keep flavor packet
1/4 c. olive oil
4 tbsps cider vinegar
3 tbsps sugar (or splenda is a great sub here)
salt and pepper to taste
Bunch green onions sliced, I use the white parts.
In a large bowl pour the cabbage, almonds, green onions, sunflower seeds. Crunch the top ramen and add to the cabbage mix. In a separate bowl add the vinegar, ramen seasoning pkg, salt and pepper and stir to mix. Slowly add the oil and mix to incorporate the oil to the vinegar. Add the dressing to the mix only when you are just about to serve and people are going to eat it, otherwise it can loose alot of body because of the vinegar.
I got this recipe from a woman who helped me alot before I was married. Thanks mary for sharing your recipe with me! We have loved it for our entire marriage, we even add chicken(to the salad) and sesame oil(to the dressing) and make a more asian chicken slaw salad, which is great!
1 head cabbage shredded, or I use a store bought bag of coleslaw mix
Several Tbsps sliced almonds
several tbps sunflower seeds
1 pkg chicken flavored top ramen, keep flavor packet
1/4 c. olive oil
4 tbsps cider vinegar
3 tbsps sugar (or splenda is a great sub here)
salt and pepper to taste
Bunch green onions sliced, I use the white parts.
In a large bowl pour the cabbage, almonds, green onions, sunflower seeds. Crunch the top ramen and add to the cabbage mix. In a separate bowl add the vinegar, ramen seasoning pkg, salt and pepper and stir to mix. Slowly add the oil and mix to incorporate the oil to the vinegar. Add the dressing to the mix only when you are just about to serve and people are going to eat it, otherwise it can loose alot of body because of the vinegar.
I got this recipe from a woman who helped me alot before I was married. Thanks mary for sharing your recipe with me! We have loved it for our entire marriage, we even add chicken(to the salad) and sesame oil(to the dressing) and make a more asian chicken slaw salad, which is great!
Monday, December 20, 2010
Potato Enchiladas
While trying to make a meal at my house, I am often left with whatever I have on hand and I must become creative. So this is one of those meals, where I read several recipes for this and then I make my own mixture, luckily this one turned out really good!!
2 russet potatoes, peeled cut rough and then chopped in blender
1 tbsp lime juice
1 tbsp olive oil
1 onion chopped
1/2 tsp chili powder
1/2 tsp garlic salt
1/2 tsp ground cumin
1/4 tsp groud pepper
1 frozen cube of chopped cilantro
1 Lrg can enchilada sauce (red is what I used--or you can make your own)
6-8 corn tortillas
mexican blend cheese
Heat oven to 350 and spray a baking pan to load up. After chopping the potatoes in whatever method you prefer (i used my blender) drain in a strainer by pressing out excess moisture and add the lim juice. Heat oil in pan and add the onions. When onions are translucent and tender add the cilanto, mix. Add the potatoes and let them get a little brown. Do not stir it too often at this point or you will not get a good crust on the potatoes. Add the seasonings after you have a golden mixture in the pan. Meanwhile, heat the enchilada in a saute pan. When the potato mix is ready quickly dip the tortillas in the sauce and then fill, roll up and repeat, until your pan is stuffed with enchiladas. Pour the remaining sauce over top and add the cheese. Bake 30 minutes or until heated through and cheese is melted and bubbly.
Enjoy!
2 russet potatoes, peeled cut rough and then chopped in blender
1 tbsp lime juice
1 tbsp olive oil
1 onion chopped
1/2 tsp chili powder
1/2 tsp garlic salt
1/2 tsp ground cumin
1/4 tsp groud pepper
1 frozen cube of chopped cilantro
1 Lrg can enchilada sauce (red is what I used--or you can make your own)
6-8 corn tortillas
mexican blend cheese
Heat oven to 350 and spray a baking pan to load up. After chopping the potatoes in whatever method you prefer (i used my blender) drain in a strainer by pressing out excess moisture and add the lim juice. Heat oil in pan and add the onions. When onions are translucent and tender add the cilanto, mix. Add the potatoes and let them get a little brown. Do not stir it too often at this point or you will not get a good crust on the potatoes. Add the seasonings after you have a golden mixture in the pan. Meanwhile, heat the enchilada in a saute pan. When the potato mix is ready quickly dip the tortillas in the sauce and then fill, roll up and repeat, until your pan is stuffed with enchiladas. Pour the remaining sauce over top and add the cheese. Bake 30 minutes or until heated through and cheese is melted and bubbly.
Enjoy!
Springfield Cashew Chicken
Spingfield cashew chicken is a missouri favorite. During our five years there we met an amazing family who made us one of their own. They became our surrogate parents, they are two of the most wonderful people you will every meet! We love them so much today and not simply because they introduced us to this recipe!
4 skinless, boneless chicken breasts, cut into 1 inch chunks
2 cups all-purpose flour
2 teaspoons baking soda
5 tablespoons cornstarch, divided
3 eggs, beaten
2 cups canola oil for frying
2 cups chicken broth
2 tablespoons oyster sauce
1 tablespoon white sugar (don't sub this out)
2 tablespoons soy sauce
1 teaspoon ground white pepper
2 tablespoons chopped green onion for topping
2 cups cashew halves (we use unsalted canned)
White Rice, enough for each person you are feeding to have two servings.
In a shallow dish or bowl, mix together the flour, baking soda and 1 tablespoon of the cornstarch. In another dish or bowl beat the eggs. Dip chicken pieces into flour mixture, then eggs, then flour mixture again. Heat peanut oil in a large skillet and deep fry coated chicken in hot oil for 3 to 4 minutes. Drain on paper towels.
Meanwhile (while frying chicken), heat broth to boiling in a medium saucepan. Add oyster sauce, sugar, soy sauce and white pepper. Mix remaining 4 tablespoons cornstarch with a small amount of cold water in a cup. Stir cornstarch mixture slowly into broth mixture to thicken, then cook for another 5 minutes over medium-low heat.
Serve the fried chicken on top of the white rice topped with the green onions and cashews, then pour the sauce over all. I usually just set everything out on the table and let people make their own piles, it works well and then everyone can have what they want in the amount they want, Will always takes less cashews than green onions and I ften make a pile of just rice, onions cashews and sauce. So go to town and then imagine you have actually been to Missouri.
4 skinless, boneless chicken breasts, cut into 1 inch chunks
2 cups all-purpose flour
2 teaspoons baking soda
5 tablespoons cornstarch, divided
3 eggs, beaten
2 cups canola oil for frying
2 cups chicken broth
2 tablespoons oyster sauce
1 tablespoon white sugar (don't sub this out)
2 tablespoons soy sauce
1 teaspoon ground white pepper
2 tablespoons chopped green onion for topping
2 cups cashew halves (we use unsalted canned)
White Rice, enough for each person you are feeding to have two servings.
In a shallow dish or bowl, mix together the flour, baking soda and 1 tablespoon of the cornstarch. In another dish or bowl beat the eggs. Dip chicken pieces into flour mixture, then eggs, then flour mixture again. Heat peanut oil in a large skillet and deep fry coated chicken in hot oil for 3 to 4 minutes. Drain on paper towels.
Meanwhile (while frying chicken), heat broth to boiling in a medium saucepan. Add oyster sauce, sugar, soy sauce and white pepper. Mix remaining 4 tablespoons cornstarch with a small amount of cold water in a cup. Stir cornstarch mixture slowly into broth mixture to thicken, then cook for another 5 minutes over medium-low heat.
Serve the fried chicken on top of the white rice topped with the green onions and cashews, then pour the sauce over all. I usually just set everything out on the table and let people make their own piles, it works well and then everyone can have what they want in the amount they want, Will always takes less cashews than green onions and I ften make a pile of just rice, onions cashews and sauce. So go to town and then imagine you have actually been to Missouri.
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