I made chicken flautas for dinner the other night from a food network recipe and they were really good, VERY filling (I only ate one and Will only ate two). Here is what I did and where I got my inspiration!
Shredded Chicken Breast:
placed 3 chix breats in a crock pot and then in a bowl I mixed about 1 c of water with garlic powder, galic salt, chopped garlic, and some boullion mix (not much) and some pepper. I then poured that over top and cooked on high for 3 hours, shredded it and used it in place of rotisseri chix called for in the following recipe.
Chicken Flautas with Avocado creme
These made ALOT of food and we ate this for three days!! Seriously! They were good though. I don't think I will make them often as it is just so much, unless I made them for a party or something.
Monday, May 16, 2011
Yummy Pot Pie
Just made a fab pot pie recipe for the fam. It was super yummy. Here is where I got my inspiration and then this is what I actually did.
Wine Poached Chicken
Chicken Tarragon Pot Pie
4 small leeks
3 carrots
heart of celery
1/2 onion
2 tbsp chopped fresh tarragon
4 boneless skinless chick breast
1 c white cooking wine
2 c chicken broth from bouillon
1 tsp dried thyme
2 ready made pie crusts
1 c half and half
3 tbsp butter
3 tbsp flour
In a large pot I added the veggies, which had been sliced about 3 inches long. I obviously clean the leeks after slicing them down the middle as they are very gritty between the leaves. I added the chicken on top of the veg and then topped with thyme and fresh tarragon. Then I added the broth and the wine to just cover the chicken mixture. I brought it gently to a boil and covered it and lowered the heat and simmered for 25 mins. I then separated the broth from the veg/chix and reserved the liquid. I chopped the veg/chix into bite sized pieces and divided between to round pie plates. Then in the pot I cooked the chick/veg in I melted 3 tbsp of butter and added the flour. I let the flour cook a bit and gradually added two cups of the reserved liquid from the poaching. I then added the cup of half and half making a creamy sauce. Season to taste at this time with salt and pepper. I poured the sauce over the two pies and then used the already made pie crusts and topped them. Giving several air holes for the mixture to breath. I placed in a preheated 400 degree oven for 20 minutes and then lowered the heat to 375 for 20 minutes until the pies were bubbly. I baked the pies on a cookie sheet to keep messes to a minimum. These were really good and two pies really did feed our whole family without any left overs. If I was making this for a crowd it would be much more pies, probably four. But it was only 4 chicken breasts to begin with and if I had used more chix I would have probably had more pie as I could easily have made the sauce more. I have 4 c. of broth left over which I froze to use another time. YUMMY!!!
Wine Poached Chicken
Chicken Tarragon Pot Pie
4 small leeks
3 carrots
heart of celery
1/2 onion
2 tbsp chopped fresh tarragon
4 boneless skinless chick breast
1 c white cooking wine
2 c chicken broth from bouillon
1 tsp dried thyme
2 ready made pie crusts
1 c half and half
3 tbsp butter
3 tbsp flour
In a large pot I added the veggies, which had been sliced about 3 inches long. I obviously clean the leeks after slicing them down the middle as they are very gritty between the leaves. I added the chicken on top of the veg and then topped with thyme and fresh tarragon. Then I added the broth and the wine to just cover the chicken mixture. I brought it gently to a boil and covered it and lowered the heat and simmered for 25 mins. I then separated the broth from the veg/chix and reserved the liquid. I chopped the veg/chix into bite sized pieces and divided between to round pie plates. Then in the pot I cooked the chick/veg in I melted 3 tbsp of butter and added the flour. I let the flour cook a bit and gradually added two cups of the reserved liquid from the poaching. I then added the cup of half and half making a creamy sauce. Season to taste at this time with salt and pepper. I poured the sauce over the two pies and then used the already made pie crusts and topped them. Giving several air holes for the mixture to breath. I placed in a preheated 400 degree oven for 20 minutes and then lowered the heat to 375 for 20 minutes until the pies were bubbly. I baked the pies on a cookie sheet to keep messes to a minimum. These were really good and two pies really did feed our whole family without any left overs. If I was making this for a crowd it would be much more pies, probably four. But it was only 4 chicken breasts to begin with and if I had used more chix I would have probably had more pie as I could easily have made the sauce more. I have 4 c. of broth left over which I froze to use another time. YUMMY!!!
Tuesday, April 26, 2011
Stuffed Pepper Soup
2 pounds ground beef
2 quarts hot water
1 can (28 ounces) tomato sauce
1 can (28 ounces) diced tomatoes, undrained
1/2 c -3/4 c uncooked quick barley
2 cups chopped green peppers (I do a large chop, 3/4 inch pieces)
1/4 cup packed brown sugar
Salt to taste (I don't add any more at this point)
2 teaspoons beef bouillon granules
1 teaspoon fresh cracked pepper
Directions
In a large pot, cook beef over medium heat until no longer pink; drain. Stir in the remaining ingredients; bring to a boil. Reduce heat; cover and simmer for 30-40 minutes or until peppers are tender. Yield: 10 servings.
The original Recipe.
2 quarts hot water
1 can (28 ounces) tomato sauce
1 can (28 ounces) diced tomatoes, undrained
1/2 c -3/4 c uncooked quick barley
2 cups chopped green peppers (I do a large chop, 3/4 inch pieces)
1/4 cup packed brown sugar
Salt to taste (I don't add any more at this point)
2 teaspoons beef bouillon granules
1 teaspoon fresh cracked pepper
Directions
In a large pot, cook beef over medium heat until no longer pink; drain. Stir in the remaining ingredients; bring to a boil. Reduce heat; cover and simmer for 30-40 minutes or until peppers are tender. Yield: 10 servings.
The original Recipe.
Sunday, April 24, 2011
Recommended Recipes
Sausage Potato Salad****
This was really YUMMY and the kids enjoyed it! The taste was fresh and not heavy, only changes I made was using russet potatoes in place of red one! This is a "gotta try"!
Thai Chicken Curry Soup****
This soup was SOO good!! We obviously didn't serve this to the kids as it was just too spicy, but I am sure with some minor adjustments we could very easily share with the kids, this is not a lot of food either. But the broth is DELICIOUS!! I didn't use store bought roast chicken, I roasted my own in the oven with olive oil and salt and pepper and then shredded it and chopped it. I froze the left overs which I KNOW will make a great lunch for me or a snack for the hubs!
Sauteed Peppers and Onions****
We use these on sweet sausage and hogie rolls. They are simply YUMMMMMY! Only difference I can add is using balsamic vinegar in place of red wine vinegar! We will def keep this one as a staple for quick easy dinner that everyone LOVES and eats right up!!
Herb Quick Bread***
Made this for CG one night to go with the stuffed pepper soup I made. I also baked a garlic loaf, which I didn't really like as much although it seemed to be a hit too. This had that sweet and herby taste that I think goes so well with yummy warm soup recipes! I will def use this again. I didn't use caraway seed, I subbed in anise and it was really good! My only complaint is that this was made by being dipable! If it was stand alone it might be a bit dry, but I didn't try an herbed butter or anything to go along with it so that might made it less dense!
This was really YUMMY and the kids enjoyed it! The taste was fresh and not heavy, only changes I made was using russet potatoes in place of red one! This is a "gotta try"!
Thai Chicken Curry Soup****
This soup was SOO good!! We obviously didn't serve this to the kids as it was just too spicy, but I am sure with some minor adjustments we could very easily share with the kids, this is not a lot of food either. But the broth is DELICIOUS!! I didn't use store bought roast chicken, I roasted my own in the oven with olive oil and salt and pepper and then shredded it and chopped it. I froze the left overs which I KNOW will make a great lunch for me or a snack for the hubs!
Sauteed Peppers and Onions****
We use these on sweet sausage and hogie rolls. They are simply YUMMMMMY! Only difference I can add is using balsamic vinegar in place of red wine vinegar! We will def keep this one as a staple for quick easy dinner that everyone LOVES and eats right up!!
Herb Quick Bread***
Made this for CG one night to go with the stuffed pepper soup I made. I also baked a garlic loaf, which I didn't really like as much although it seemed to be a hit too. This had that sweet and herby taste that I think goes so well with yummy warm soup recipes! I will def use this again. I didn't use caraway seed, I subbed in anise and it was really good! My only complaint is that this was made by being dipable! If it was stand alone it might be a bit dry, but I didn't try an herbed butter or anything to go along with it so that might made it less dense!
Easter Menu Change...
After planing my menu for Easter dinner we figured the scheduled plan would not be enough and decided to make a caserole of the sweet potatoes instead of roasting them. Here is the recipe we found which I made some changes to.
Ingredients
8 sweet potato, baked until soft and then flesh removed to a bowl
1/2 cup brown sugar
2 eggs, beaten
1/2 teaspoon salt
4 tablespoons butter, softened
1/2 cup half and half
1 teaspoon vanilla extract
1 tsp cinnamon
1/2 cup packed brown sugar
1/3 cup all-purpose flour
3 tablespoons butter, softened
1/2 cup chopped pecans
Directions
1.Preheat oven to 325 degrees F (165 degrees C). Mash sweet potato flesh first.
2.In a large bowl, mix together the sweet potatoes, white sugar, eggs, salt, butter, milk and vanilla extract and cinnamon. Mix until smooth. Transfer to a 9x13 inch baking dish, greased baking dish.
3.In medium bowl, mix the brown sugar and flour and pecans. Cut in the butter until the mixture is coarse. Sprinkle the mixture over the sweet potato mixture.
4.Bake in the preheated oven 30-40 minutes or until brown and bubbly.
Ingredients
8 sweet potato, baked until soft and then flesh removed to a bowl
1/2 cup brown sugar
2 eggs, beaten
1/2 teaspoon salt
4 tablespoons butter, softened
1/2 cup half and half
1 teaspoon vanilla extract
1 tsp cinnamon
1/2 cup packed brown sugar
1/3 cup all-purpose flour
3 tablespoons butter, softened
1/2 cup chopped pecans
Directions
1.Preheat oven to 325 degrees F (165 degrees C). Mash sweet potato flesh first.
2.In a large bowl, mix together the sweet potatoes, white sugar, eggs, salt, butter, milk and vanilla extract and cinnamon. Mix until smooth. Transfer to a 9x13 inch baking dish, greased baking dish.
3.In medium bowl, mix the brown sugar and flour and pecans. Cut in the butter until the mixture is coarse. Sprinkle the mixture over the sweet potato mixture.
4.Bake in the preheated oven 30-40 minutes or until brown and bubbly.
Thursday, April 21, 2011
My Easter Menu
Slow Cooker Cider Glazed Ham
Prep time: 10 Min. Cook time: 480 Min. Serves: 6
Ingredients
4 lb. fully cooked boneless ham
1 cup Apple Cider (or Apple Juice)
1/4 cup brown sugar, firmly packed
1/4 cup Dijon mustard, country style
1/4 cup honey
1/2 tsp. liquid smoke
Instructions
Place ham in slow cooker. Pour apple cider over ham into slow cooker. In medium bowl, stir together brown sugar, mustard, honey and liquid smoke. Spoon sauce over enture ham. Cover and cook for 8-10 hours.
Roasted Sweet Potato Wedges
Ingredients Add to grocery list
10 tablespoons unsalted butter
1 1/2 teaspoons ground cinnamon
4 sweet potatoes, scrubbed and cut lengthwise into wedges
2 teaspoons salt
2 teaspoons freshly ground black pepper
Directions
Preheat the oven to 400°F.
Melt the butter in a large sauce pan over medium-high heat. Remove the pan from the heat and stir in the cinnamon. Add the potato wedges and toss to combine. Season with the salt and pepper.
Spread the potatoes in an even layer on a baking sheet. Roast the potatoes, stirring occasionally, for 20 to 25 minutes, or until tender. Serve hot.
Carrot Cake
Ingredients
3/4 cup sugar
3/4 cup packed brown sugar
3 eggs
1/2 cup canola oil
1/2 cup unsweetened applesauce
1 teaspoon vanilla extract
1-1/2 cups all-purpose flour
1/2 cup whole wheat flour
2 teaspoons baking powder
1 teaspoon salt
1 teaspoon ground cinnamon
1/2 teaspoon ground allspice
1/4 teaspoon baking soda
3 cups finely shredded carrots
1/2 cup chopped walnuts
FROSTING:
3 ounces cream cheese, softened
1 tablespoon fat-free milk
1 teaspoon vanilla extract
2-1/2 cups confectioners' sugar
Dash salt
Directions
In a large bowl, beat the sugars, eggs, oil, applesauce and vanilla until well blended. Combine the flours, baking powder, salt, cinnamon, allspice and baking soda; gradually beat into sugar mixture until blended. Stir in carrots and walnuts.
Pour into a 13-in. x 9-in. baking pan coated with cooking spray. Bake at 350° for 40-45 minutes or until a toothpick inserted near the center comes out clean. Cool completely on a wire rack.
For frosting, in a small bowl, beat the cream cheese, milk and vanilla until fluffy. Add confectioners' sugar and salt; beat until smooth. Spread over top of cake. Store in the refrigerator. Yield: 24 servings.
Garlic Cheese Biscuits2 cups Original Bisquick® mix
2/3 cup milk
1/2 cup shredded Cheddar cheese (2 ounces)
2 tablespoons butter or margarine
1/8 teaspoon garlic powder
Heat oven to 450ºF.
Stir Bisquick mix, milk and cheese until soft dough forms. Drop dough by 9 spoonfuls onto ungreased cookie sheet.
Bake 8 to 10 minutes or until golden brown. Stir together butter and garlic powder; brush over warm biscuits.
Prep time: 10 Min. Cook time: 480 Min. Serves: 6
Ingredients
4 lb. fully cooked boneless ham
1 cup Apple Cider (or Apple Juice)
1/4 cup brown sugar, firmly packed
1/4 cup Dijon mustard, country style
1/4 cup honey
1/2 tsp. liquid smoke
Instructions
Place ham in slow cooker. Pour apple cider over ham into slow cooker. In medium bowl, stir together brown sugar, mustard, honey and liquid smoke. Spoon sauce over enture ham. Cover and cook for 8-10 hours.
Roasted Sweet Potato Wedges
Ingredients Add to grocery list
10 tablespoons unsalted butter
1 1/2 teaspoons ground cinnamon
4 sweet potatoes, scrubbed and cut lengthwise into wedges
2 teaspoons salt
2 teaspoons freshly ground black pepper
Directions
Preheat the oven to 400°F.
Melt the butter in a large sauce pan over medium-high heat. Remove the pan from the heat and stir in the cinnamon. Add the potato wedges and toss to combine. Season with the salt and pepper.
Spread the potatoes in an even layer on a baking sheet. Roast the potatoes, stirring occasionally, for 20 to 25 minutes, or until tender. Serve hot.
Carrot Cake
Ingredients
3/4 cup sugar
3/4 cup packed brown sugar
3 eggs
1/2 cup canola oil
1/2 cup unsweetened applesauce
1 teaspoon vanilla extract
1-1/2 cups all-purpose flour
1/2 cup whole wheat flour
2 teaspoons baking powder
1 teaspoon salt
1 teaspoon ground cinnamon
1/2 teaspoon ground allspice
1/4 teaspoon baking soda
3 cups finely shredded carrots
1/2 cup chopped walnuts
FROSTING:
3 ounces cream cheese, softened
1 tablespoon fat-free milk
1 teaspoon vanilla extract
2-1/2 cups confectioners' sugar
Dash salt
Directions
In a large bowl, beat the sugars, eggs, oil, applesauce and vanilla until well blended. Combine the flours, baking powder, salt, cinnamon, allspice and baking soda; gradually beat into sugar mixture until blended. Stir in carrots and walnuts.
Pour into a 13-in. x 9-in. baking pan coated with cooking spray. Bake at 350° for 40-45 minutes or until a toothpick inserted near the center comes out clean. Cool completely on a wire rack.
For frosting, in a small bowl, beat the cream cheese, milk and vanilla until fluffy. Add confectioners' sugar and salt; beat until smooth. Spread over top of cake. Store in the refrigerator. Yield: 24 servings.
Garlic Cheese Biscuits2 cups Original Bisquick® mix
2/3 cup milk
1/2 cup shredded Cheddar cheese (2 ounces)
2 tablespoons butter or margarine
1/8 teaspoon garlic powder
Heat oven to 450ºF.
Stir Bisquick mix, milk and cheese until soft dough forms. Drop dough by 9 spoonfuls onto ungreased cookie sheet.
Bake 8 to 10 minutes or until golden brown. Stir together butter and garlic powder; brush over warm biscuits.
Monday, April 18, 2011
Black Bean Enchilada Lasagna
Here is the recipe that inspired this meal, but it simply added some inspiration.
But here's what I did...
Enchilada Sauce:
2 cans of tomato sauce
1 can of cream of chicken soup
3 tsp chopped fresh garlic
1/4 tsp ground red pepper
1 tsp ground cumin
2 1/2 tsp chili powder
1/2 tsp salt
Black Ben Filling
1 tbsp jarred jalapenos
1 half large onion chopped
2 tsp chopped fresh garlic
1 tbsp olive oil
2 cans black beans, rinsed and drained
1/2 tsp oregano
1/2 tsp salt or less( I didn't measure, just spinkled some)
12-13 corn tortillas
1-2 cups shredded cheese
What I did:
I put all the ingreds for the sauce in a large pot and brought it to a boil. I let my son Kace help me with this since it was pretty easy and he was able to measure and pour most of this and stir, so you know if my five-year-old can its easy. Then in a large skillet I heated the oil for the filling and added the onions, jalapenos and also the garlic and sauted on med until the onions were translucent, but not brown. I then added the salt and oregano until the oil was able to make the spice aromatic. Then the beans. I let them hang out with the other veggies until they were pipping hot and smelled yummy. Then I put a large spoonfull of the sauce into a greased 9x13 pan and then layered the first corn tortillas on, them layered sauce on top of them. The half the bean mixture and then someof the cheese. I repeated this and ended with tortillas and topped that with the reamining sauce. I baked in a preheated 350 oven for 30 minutes or until bubbly and the sauce was nicely absorbed. It was really YUMMY!
But here's what I did...
Enchilada Sauce:
2 cans of tomato sauce
1 can of cream of chicken soup
3 tsp chopped fresh garlic
1/4 tsp ground red pepper
1 tsp ground cumin
2 1/2 tsp chili powder
1/2 tsp salt
Black Ben Filling
1 tbsp jarred jalapenos
1 half large onion chopped
2 tsp chopped fresh garlic
1 tbsp olive oil
2 cans black beans, rinsed and drained
1/2 tsp oregano
1/2 tsp salt or less( I didn't measure, just spinkled some)
12-13 corn tortillas
1-2 cups shredded cheese
What I did:
I put all the ingreds for the sauce in a large pot and brought it to a boil. I let my son Kace help me with this since it was pretty easy and he was able to measure and pour most of this and stir, so you know if my five-year-old can its easy. Then in a large skillet I heated the oil for the filling and added the onions, jalapenos and also the garlic and sauted on med until the onions were translucent, but not brown. I then added the salt and oregano until the oil was able to make the spice aromatic. Then the beans. I let them hang out with the other veggies until they were pipping hot and smelled yummy. Then I put a large spoonfull of the sauce into a greased 9x13 pan and then layered the first corn tortillas on, them layered sauce on top of them. The half the bean mixture and then someof the cheese. I repeated this and ended with tortillas and topped that with the reamining sauce. I baked in a preheated 350 oven for 30 minutes or until bubbly and the sauce was nicely absorbed. It was really YUMMY!
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