I know this sounds gross, but it is really good. It is my mother in law's recipe and I politely tried it several years ago when she made it, fully expecting to hate it and I ended up eating two bowls and asked for the recipe.
I use this recipe after Easter each year to use up my leftover ham and cook something with the ham bone. I made it yesterday and some gals from home group tried it and loved it and asked for the recipe so I thought I would post it for them and you all...
1 lb (2 1/2 cups) dried green split peas
1 meaty ham bone
1 1/2 cup chopped onion
1 tsp salt
1/2 tsp pepper
1 cup or more diced celery
1 cup or more diced carrots
Cover peas with 2 quarts cold water and soak overnight, OR simmer them for 2 minutes and soak 1 hour. (I always to the latter. I never think of it a night in advance.)
Add bone, onion, seasonings. Bring to boiling. Cover. Reduce heat and simmer (not boil) for 1 1/2 hrs. Stir occasionally.
Remove bone. Cut off and dice meat. Return to soup. Add veggies. Cook slowly uncovered 30-40 minutes.
Enjoy!
Sunday, March 30, 2008
Friday, March 28, 2008
Dutch Babies
This is a great quick meal. Now I mean quick to prepare but it does take 35 minutes to cook, so that takes some time, but it comes together quickly.
I have fond memories of these. We used to make them as kids. Once we got old enough, this was a meal we could make ourselves when mom had the "night off." (The nerve...what would she need a night off for? ;-) Now my kids love them. It is all stuff you generally have on hand, so it's a no brainer. Great for when you are out for the night and a sitter is coming.
Basically it is an oven pancake or German pancake.
2 Tbsp butter
1 c milk (can sub soy milk and it still tastes great)
2/3 c flour
2 eggs
2 Tbsp sugar
1/4 tsp salt
1/4 tsp vanilla
1/4 tsp lemon juice
Preheat oven to 400. Melt butter in 9 inch metal* pie pan or cake pan. Watch it to make sure it doesn't burn. Whirl remaining ingredients in blender, starting with the liquids, until smooth. Pour batter over the butter. Bake 35 minutes. Serve with syrup (see Easy Maple Syrup recipe below), powdered sugar, jam, applesauce or other fruit. Serves 1-3 depending on who is eating. Right now one Dutch Baby serves my 3 kids ages 6, 4 and 1.
* A glass pie pan can shatter. I learned that lesson as a teenager, since you are pouring cold liquid into a very hot pan. Oops! Sorry Mom!
I have fond memories of these. We used to make them as kids. Once we got old enough, this was a meal we could make ourselves when mom had the "night off." (The nerve...what would she need a night off for? ;-) Now my kids love them. It is all stuff you generally have on hand, so it's a no brainer. Great for when you are out for the night and a sitter is coming.
Basically it is an oven pancake or German pancake.
2 Tbsp butter
1 c milk (can sub soy milk and it still tastes great)
2/3 c flour
2 eggs
2 Tbsp sugar
1/4 tsp salt
1/4 tsp vanilla
1/4 tsp lemon juice
Preheat oven to 400. Melt butter in 9 inch metal* pie pan or cake pan. Watch it to make sure it doesn't burn. Whirl remaining ingredients in blender, starting with the liquids, until smooth. Pour batter over the butter. Bake 35 minutes. Serve with syrup (see Easy Maple Syrup recipe below), powdered sugar, jam, applesauce or other fruit. Serves 1-3 depending on who is eating. Right now one Dutch Baby serves my 3 kids ages 6, 4 and 1.
* A glass pie pan can shatter. I learned that lesson as a teenager, since you are pouring cold liquid into a very hot pan. Oops! Sorry Mom!
Easy Maple Syrup
You can make your own maple syrup for pancakes, etc.! If you want to avoid all the high fructose corn syrup and all the other stuff in syrup, here is an easy recipe. I used to make it all the time and am going to start again. It isn't thick like Mrs Butterworth's, so it will be different, but if your kid's don't know any different or care, it is great.
2 c sugar
1 c water
1/2 - 1 tsp maple flavoring (adjust to taste)
(I like to use Watkins brand, but I'm sure any will do)
Bring all to a full boil and boil for one minute.
Refrigerate leftovers until next time. I bought a Rubbermaid condiment squeezer thing and keep it in the fridge.
2 c sugar
1 c water
1/2 - 1 tsp maple flavoring (adjust to taste)
(I like to use Watkins brand, but I'm sure any will do)
Bring all to a full boil and boil for one minute.
Refrigerate leftovers until next time. I bought a Rubbermaid condiment squeezer thing and keep it in the fridge.
Monday, March 24, 2008
Sweet Potato Casserole
* 3 cups diced sweet potatoes or yams: cook and mash them
(I always use more. Probably 5 cups. This last time I used 4 medium yams. I like the color of yams better than sweet potatoes.)
Add:
1/2 cup melted butter
2 eggs, lightly beaten
1/2 cup sugar
1 tsp vanilla
Pour into a 9 x 13 dish
Topping:
1/2 cup flour
1/3 cup soft butter
2/3 cup brown sugar
1/2 cup chopped pecans
Mix until crumbly and sprinkle on top. Then sprinkle with additional 1/2 cup pecans.
Bake at 350 for 45 minutes or until golden brown.
This really is more like a dessert than a side dish, but it just doesn't seem right to have sweet potatoes for dessert. I'm polishing off the left overs from our Easter dinner. I absolutely love this dish!
Saturday, March 22, 2008
Dee Dee's Pasta Salad
This one's for you Annette! Maybe you are looking on the computer for more Easter updates? My teenie bopper wrote the recipe down as I made it. A toddler's help is a super bonus when making this salad too. As I sliced, diced and chopped the veggies, my helper put the goodies in the "monster" bowl.
Serves: A Crowd
Ingredients:
17 oz of favorite pasta (I use Italian pasta or whole wheat pasta)
1-six ounce can of extra large olives (I slice them myself)
1 pound of baby carrots (sliced)
4 stalks of celery (diced)
1/2 red bell pepper (diced)
1/2 green bell pepper (diced)
1/2 orange bell pepper (diced)
2 small zuchinis (quarted and sliced)
3 green onioned (sliced)
1 small red onion (diced)
1 container of cherry tomatoes (whole or halved) or 3-4 roma tomatoes (quartered & then sliced)
1 container of shaved or shredded parmesen
2 sixteen ounce bottles of prepared Kraft's Zesty Italian Dressing
Favorite spices - Mine: dried oregano, sweet basil, sea salt, tellicherry pepper, dried lemon and roasted dried garlic.
1. Start cooking pasta.
2. Slice, dice and chop all your favorite veggies (except tomatoes). Add to monster bowl.
3. Check and stir pasta several times while preparing veggies.
4. Drain pasta. Add pasta to veggies.
5. Saturate pasta with ONE bottle of dressing. Add your favorite spices.
6. Stir. Plastic wrap bowl, let goodies marinate overnight. If you don't have a night, chill for an hour or two.
7. Just before serving, add tomatoes (save a few to garnish), parmesen cheese, and more dressing from other bottle of dressing (if needed). Stir. Add to favorite salad bowl. Garnish with leftover tomatoes and fresh parsley or basil leaf.
It's seems like a lot but honestly: It's just noodles with all your favorite veggies and slapping on the dressing and spices. All the veggies listed are optional. Use your favorite. I use the Italian pasta when making it for a crowd but when serving it to my family, I use the whole wheat pasta. I have also added chicken or italian meats for a main course meal on a hot summer night.
Blessings,
Dee Dee
Serves: A Crowd
Ingredients:
17 oz of favorite pasta (I use Italian pasta or whole wheat pasta)
1-six ounce can of extra large olives (I slice them myself)
1 pound of baby carrots (sliced)
4 stalks of celery (diced)
1/2 red bell pepper (diced)
1/2 green bell pepper (diced)
1/2 orange bell pepper (diced)
2 small zuchinis (quarted and sliced)
3 green onioned (sliced)
1 small red onion (diced)
1 container of cherry tomatoes (whole or halved) or 3-4 roma tomatoes (quartered & then sliced)
1 container of shaved or shredded parmesen
2 sixteen ounce bottles of prepared Kraft's Zesty Italian Dressing
Favorite spices - Mine: dried oregano, sweet basil, sea salt, tellicherry pepper, dried lemon and roasted dried garlic.
1. Start cooking pasta.
2. Slice, dice and chop all your favorite veggies (except tomatoes). Add to monster bowl.
3. Check and stir pasta several times while preparing veggies.
4. Drain pasta. Add pasta to veggies.
5. Saturate pasta with ONE bottle of dressing. Add your favorite spices.
6. Stir. Plastic wrap bowl, let goodies marinate overnight. If you don't have a night, chill for an hour or two.
7. Just before serving, add tomatoes (save a few to garnish), parmesen cheese, and more dressing from other bottle of dressing (if needed). Stir. Add to favorite salad bowl. Garnish with leftover tomatoes and fresh parsley or basil leaf.
It's seems like a lot but honestly: It's just noodles with all your favorite veggies and slapping on the dressing and spices. All the veggies listed are optional. Use your favorite. I use the Italian pasta when making it for a crowd but when serving it to my family, I use the whole wheat pasta. I have also added chicken or italian meats for a main course meal on a hot summer night.
Blessings,
Dee Dee
Fruit Juice Knox Blox
Because our family has red dye allegeries, this is a great alternative to JELLO brand gelatine. Your product will not be as "jiggily" but much healthier. I got this recipe on the back of the Knox Gelatine Box.
4 envelopes of KNOX unflavored gelatine
1 cup of cold fruit juice (I use Welches 100% fruit juice)
3 cups fruit juice, heated to boiling
2 TB of sugar or honey optional (I use honey)
Lightly coat 13x9x2 pan or favorite molds (I have egg shaped ones) with veggie oil.
Start heating the 3 cups of fruit juice.
While waiting, sprinke gelatin over cold juice in large bowl; let stand one minute. Add hot juice to cold juice mixture and stir until gelatin completely dissolves about 5 minutes.
Stir in sugar or honey if desired.
Pour into 13x9x2 pan or favorite molds.
Refrigerate until firm, about three hours, generally longer for molds. When using pan, cut into squares or have fun with the cookie cutters--super fun thing with the toddlers.
TRICK for pouring into molds: Pour gelatin mix in smaller measuring cup and pour into molds. Makes about 12-14 eggs for egg mold.
4 envelopes of KNOX unflavored gelatine
1 cup of cold fruit juice (I use Welches 100% fruit juice)
3 cups fruit juice, heated to boiling
2 TB of sugar or honey optional (I use honey)
Lightly coat 13x9x2 pan or favorite molds (I have egg shaped ones) with veggie oil.
Start heating the 3 cups of fruit juice.
While waiting, sprinke gelatin over cold juice in large bowl; let stand one minute. Add hot juice to cold juice mixture and stir until gelatin completely dissolves about 5 minutes.
Stir in sugar or honey if desired.
Pour into 13x9x2 pan or favorite molds.
Refrigerate until firm, about three hours, generally longer for molds. When using pan, cut into squares or have fun with the cookie cutters--super fun thing with the toddlers.
TRICK for pouring into molds: Pour gelatin mix in smaller measuring cup and pour into molds. Makes about 12-14 eggs for egg mold.
TRICK for opening molds: Run both sides of mold under hot water for a few seconds.
Thursday, March 20, 2008
Fruit Dip
*16 oz sour cream (I use light)
*small package instant vanilla pudding
*juice from a 20 oz can of pineapple
- then I use the pineapple left over on my fruit tray
Just mix it together. That's it!
Every year for Easter dinner I'm in charge of a huge fruit platter (for 30 people) and my famous dip. They all love it!
*small package instant vanilla pudding
*juice from a 20 oz can of pineapple
- then I use the pineapple left over on my fruit tray
Just mix it together. That's it!
Every year for Easter dinner I'm in charge of a huge fruit platter (for 30 people) and my famous dip. They all love it!
Easter Help
Why am I in a panic! Well, honestly, I'm a recovering perfectionist and retired event planner. And I just haven't hosted Easter before. Now ask me to host Thanksgiving, no prob! I've got 16 years of Thanksgiving under my belt and a well planned menu, grocery list, itenerary and assumed host label on my forehead.
Okay, so I'm trying to keep it simple--So hard for me to do. But thought of picnic style food even though it will be hosted in the home.
Here's my menu for Easter--What do you think? Am I missing anything "Easterish" What's your favorite dish on Easter? What is your signature dish? or you Aunt's, Mom's etc.
Honey Baked Ham - I dug real deep in my pockets but hey, it's cooked
Scalloped Potatoes
Pasta Salad
Green Salad
Strawberry Spinach Salad with Poppy Seed Dressing
Fruit Kabobs
Angel Eggs (I refuse to call them deviled eggs)
Gelatin Eggs
Costco Rolls
Costco Desserts
Punch
Coffee
I can complete most things on Saturday with minimal to do on Sunday. Any feedback.
Okay, so I'm trying to keep it simple--So hard for me to do. But thought of picnic style food even though it will be hosted in the home.
Here's my menu for Easter--What do you think? Am I missing anything "Easterish" What's your favorite dish on Easter? What is your signature dish? or you Aunt's, Mom's etc.
Honey Baked Ham - I dug real deep in my pockets but hey, it's cooked
Scalloped Potatoes
Pasta Salad
Green Salad
Strawberry Spinach Salad with Poppy Seed Dressing
Fruit Kabobs
Angel Eggs (I refuse to call them deviled eggs)
Gelatin Eggs
Costco Rolls
Costco Desserts
Punch
Coffee
I can complete most things on Saturday with minimal to do on Sunday. Any feedback.
Homemade Kettle Corn
1/2 cup popcorn
1/4 cup cooking oil
1/4 cup sugar
2 teaspoons salt
Directions
In a large kettle or covered pot heat oil and do the 3 kernel test. When the 3 kernels have popped add the rest of the kernels and sugar. Cover the pot and shake. Every 5-10 seconds remove the pot from the burner and shake for about 3 seconds. Place back on heat keep the kernels popping. When the popping has slowed down significantly, remove from heat and add salt, then shake again to mix the salt in. Pour into a large bowl to eat. Remember to let it cool down a little first so you don't burn yourself. Deeelish!!!
1/4 cup cooking oil
1/4 cup sugar
2 teaspoons salt
Directions
In a large kettle or covered pot heat oil and do the 3 kernel test. When the 3 kernels have popped add the rest of the kernels and sugar. Cover the pot and shake. Every 5-10 seconds remove the pot from the burner and shake for about 3 seconds. Place back on heat keep the kernels popping. When the popping has slowed down significantly, remove from heat and add salt, then shake again to mix the salt in. Pour into a large bowl to eat. Remember to let it cool down a little first so you don't burn yourself. Deeelish!!!
Chicken and Bows - Yummy!!
1 (16 oz.) package bow-tie pasta
2 lbs. boneless-skinless chicken breasts, cut into bite-sized pcs
1 c. chopped sweet red peppers
1/4 c. butter, cubed
2 (10-3/4ounce) cans condensed cream of chicken soup, undiluted
2 c. frozen peas
1-1/2 c. milk
1/2 to 1 tsp. garlic powder
1/2 tsp. salt
1/8 to 1/4 tsp. pepper
2/3 c. grated parmesan cheese
Directions
Cook the pasta according to the pkg. directions. Meanwhile, in a large skillet, cook the chicken and red pepper in melted butter over medium heat for about 6 minutes or until chicken juices run clear. Stir in the soup, peas, milk, garlic powder, salt and pepper. Bring to a boil. Reduce the heat and simmer, uncovered, for about 2 minutes.
Stir in parmesan cheese. Drain pasta and add to the chicken mixture, tossing to coat. Serve!
If freezing: Cool remaining mixture and transfer to a freezer container. Cover and freeze for up to 3 months.
To use frozen casserole: Thaw in the fridge overnight. Transfer to an ungreased, shallow 3 quart microwave-safe dish. Cover and microwave on high for 8-10 minutes or until heated through, stirring once.
2 lbs. boneless-skinless chicken breasts, cut into bite-sized pcs
1 c. chopped sweet red peppers
1/4 c. butter, cubed
2 (10-3/4ounce) cans condensed cream of chicken soup, undiluted
2 c. frozen peas
1-1/2 c. milk
1/2 to 1 tsp. garlic powder
1/2 tsp. salt
1/8 to 1/4 tsp. pepper
2/3 c. grated parmesan cheese
Directions
Cook the pasta according to the pkg. directions. Meanwhile, in a large skillet, cook the chicken and red pepper in melted butter over medium heat for about 6 minutes or until chicken juices run clear. Stir in the soup, peas, milk, garlic powder, salt and pepper. Bring to a boil. Reduce the heat and simmer, uncovered, for about 2 minutes.
Stir in parmesan cheese. Drain pasta and add to the chicken mixture, tossing to coat. Serve!
If freezing: Cool remaining mixture and transfer to a freezer container. Cover and freeze for up to 3 months.
To use frozen casserole: Thaw in the fridge overnight. Transfer to an ungreased, shallow 3 quart microwave-safe dish. Cover and microwave on high for 8-10 minutes or until heated through, stirring once.
Wednesday, March 19, 2008
Granola Bars
These are yummy and easy, and no preservatives, hydrogenated oils or high fuctose corn syrup!
Takes about 30 minutes from mixing to fresh out of the oven!Makes 18 bars
2 1/2 C rolled or steel cut oats (just not the "quick cooking" kind)
1/2 C whole wheat flour
1/4 C flax sead meal (optional-but adds a ton of fiber)
1/2 tsp salt
1/2 tsp cinnamon
1/2 C dried mixed berries/raisins (coarsly chopped)
1/4 C mini semi sweet morsels (I chopped up regular ones)
1/2 C + 2tbsp Natural Peanut Butter
1/2 C water
2 tsp vanilla
2 large egg whites
1/4 C packed brown sugar
Mix vanilla, eggs, water,brown sugar and peanut butter with mixer.
In a separate bowl, combine all other ingredients.
Wet your hands and press mixture into buttered baking sheet (9x13 size)
Bake at 325 for 20-25 minutes.
Turn out onto cutting board (should come out in one big peice). Cut into squares or bars as you wish...I made 18 bars. Yummy! Not as sweet as store bought ones, but my kids love them! (and so do i)
What's On Your Easter Menu?
HELP! I need ideas for my Easter Menu.
I have ideas floating in my head but nothing
set in stone. I know we are having a Honey Baked
Ham. I just found out a little over a week
ago that my husband and I are hosting Easter Dinner.
So what's simple for a group of about 35.
Delores Gaudet
I have ideas floating in my head but nothing
set in stone. I know we are having a Honey Baked
Ham. I just found out a little over a week
ago that my husband and I are hosting Easter Dinner.
So what's simple for a group of about 35.
Delores Gaudet
Monday, March 17, 2008
BBQ Chicken Chopped Salad
I worked at a restaurant called California Pizza Kitchen through high school and college in Tarzana and Pasadena, CA. They just recently opened one at Bridgeport Village a couple of years ago. I still crave the food, it is so good. CPK is known for their BBQ Chicken chopped salad. Here is my copy-cat version with some variations from the original!2 chicken breast cooked and chopped
1 bunch romaine, 1 head iceberg chopped
1 c. jack cheese grated
1/2 to 1 can black beans drained and rinsed
1/2 to 1 can corn (optional)
1/2 c. chopped red onion
chopped cilantro to taste
chopped tomatoes
chopped cucumber (optional)
jicama (optional)
tortilla chips
Bulls eye BBQ sauce
Ranch
limes
Cook chicken and cover in bulls eye bbq sauce. Chop and toss the rest of the ingredients. Toss with the ranch dressing, crush chips, squeeze lime, and drizzle BBQ sauce on top right before serving. I like mine, drenched in BBQ sauce and lime!
Friday, March 14, 2008
Chicken Pot Pie
This yummy yummy pie came to the Martin family via Trina Kuntz 13.5 years ago as our first meal from church after Ande was born. it has been a family favorite ever since!!!
1/3 C marg. or butter
1/3 C flour
1/3 C chopped onion
1/2 t salt
1/4 t pepper
1 3/4 C chicken or turkey broth
2/3 C milk
2 C cut-up chicken or turkey
10 oz frozen peas & carrots
Heat butter over low heat until melted. Blend in flour, onion, salt and pepper. Cook over low heat, stirring constantly, until mixture is smooth and bubbly; remove from heat. Stir in broth and milk. Heat to boiling, stirring constantly. Boil and stir one minute. Remove from heat again. Stir in chicken and frozen veggies; reserve. Prepare pastry (see below) Roll 2/3 of pastry into pie pan pour chicken filling into pastry-lined pan. Roll remaining pastry to cover pan, placing over filling. Roll edges under; flute. Cut slits in center to allow steam to escape (get creative here, you can make it cute if you want). Cook uncovered in 425 degree oven until crust is brown 30-35 minutes.
Pastry (aka pie-crust)
2 C flour
1 C shortening
1/2 C ice-water (be conservative)
dash o' salt
cut shortening into flour and salt until mixture's clumps are about the size of peas. add half of the cold water, mix (hands work best) adding a little bit of water at a time, until no dry crumbs left and can be formed into ball (but do not over water!). once it is a ball it can be nicely rolled out on floured surface (w/ floured rolling pin) to fit your pan.
1/3 C marg. or butter
1/3 C flour
1/3 C chopped onion
1/2 t salt
1/4 t pepper
1 3/4 C chicken or turkey broth
2/3 C milk
2 C cut-up chicken or turkey
10 oz frozen peas & carrots
Heat butter over low heat until melted. Blend in flour, onion, salt and pepper. Cook over low heat, stirring constantly, until mixture is smooth and bubbly; remove from heat. Stir in broth and milk. Heat to boiling, stirring constantly. Boil and stir one minute. Remove from heat again. Stir in chicken and frozen veggies; reserve. Prepare pastry (see below) Roll 2/3 of pastry into pie pan pour chicken filling into pastry-lined pan. Roll remaining pastry to cover pan, placing over filling. Roll edges under; flute. Cut slits in center to allow steam to escape (get creative here, you can make it cute if you want). Cook uncovered in 425 degree oven until crust is brown 30-35 minutes.
Pastry (aka pie-crust)
2 C flour
1 C shortening
1/2 C ice-water (be conservative)
dash o' salt
cut shortening into flour and salt until mixture's clumps are about the size of peas. add half of the cold water, mix (hands work best) adding a little bit of water at a time, until no dry crumbs left and can be formed into ball (but do not over water!). once it is a ball it can be nicely rolled out on floured surface (w/ floured rolling pin) to fit your pan.
Wednesday, March 12, 2008
Tuesday, March 11, 2008
Michelle's Famous Teriyaki Chicken
We love this recipe and others within MOMS do too! I made it monthly in our freezer cooking group we had last year. I also love making this for company because all the prep is done well in advance so I'm not scrambling with stuff on the stove as guests arrive.
1 large tray of chicken thighs (Or I get one pack of thighs and one of drumsticks and mix them up and freeze the other half for another recipe)
2 cups Lite Soy Sauce (or low sodium) This is critical!
2 cups packed brown sugar
2 cloves garlic, pressed
1/4 cup lemon juice
Remove skin as best you can. Set aside.
In a saucepan, heat other ingredients, just until mixed. Pour over chicken in a dish that allow the sauce to cover the chicken. Marinate overnight if desired. This makes the best flavor. Cook at 350 for 1 1/2 hours, or until done. Serve sauce over rice.
I have also done this in the crockpot and it has turned out well. Cook on low 8-10 hours or so.
Yumm. We call it Teri-Yummy chicken in our house!
1 large tray of chicken thighs (Or I get one pack of thighs and one of drumsticks and mix them up and freeze the other half for another recipe)
2 cups Lite Soy Sauce (or low sodium) This is critical!
2 cups packed brown sugar
2 cloves garlic, pressed
1/4 cup lemon juice
Remove skin as best you can. Set aside.
In a saucepan, heat other ingredients, just until mixed. Pour over chicken in a dish that allow the sauce to cover the chicken. Marinate overnight if desired. This makes the best flavor. Cook at 350 for 1 1/2 hours, or until done. Serve sauce over rice.
I have also done this in the crockpot and it has turned out well. Cook on low 8-10 hours or so.
Yumm. We call it Teri-Yummy chicken in our house!
Monday, March 10, 2008
Mango Chipotle Chicken Tacos
This is one my husband's favorite tacos
soft corn tortillas, warmed
shredded cooked chicken (1-2 chicken breasts)
sourcream
chipotle sauce (i use melinda's chipotle sauce)---i haven't had the greatest of luck with other brands
jalapeno hot sauce (Ryan likes them spicy)
rice-r- roni, spanish rice ( i like the rice roni because it has chunks of tomatoes in it)
Grated cheddar cheese
Mango salsa from Costco
Cilantro (optional)
This is kind of a throw together dish. Prepare the RiceRoni according to package directions. I boil the chicken and then shred when cool. Then add sourcream to coat the chicken and add chipotle sauce and hot sauce to taste.
Make your tacos by placing the rice on the bottom of the corn tortillas, then cheese, chipotle sourcream chicken, and top with mango salsa and cilantro.
Enjoy.
soft corn tortillas, warmed
shredded cooked chicken (1-2 chicken breasts)
sourcream
chipotle sauce (i use melinda's chipotle sauce)---i haven't had the greatest of luck with other brands
jalapeno hot sauce (Ryan likes them spicy)
rice-r- roni, spanish rice ( i like the rice roni because it has chunks of tomatoes in it)
Grated cheddar cheese
Mango salsa from Costco
Cilantro (optional)
This is kind of a throw together dish. Prepare the RiceRoni according to package directions. I boil the chicken and then shred when cool. Then add sourcream to coat the chicken and add chipotle sauce and hot sauce to taste.
Make your tacos by placing the rice on the bottom of the corn tortillas, then cheese, chipotle sourcream chicken, and top with mango salsa and cilantro.
Enjoy.
Just a Reminder...
when you post...in the labels section, post your name and category of the recipe.
That way if I'm looking for a recipe I know Kelly submitted, I can click on her name on the left side, and wa-la...there is all of Kelly's recipes. If I want to see all breakfast dishes, I can click on "Breakfast" in the labels section on the left and up comes all the breakfast dishes. Its kind of like a cookbook with dividers on your computer. Can't get any more fun than that! ;)
That way if I'm looking for a recipe I know Kelly submitted, I can click on her name on the left side, and wa-la...there is all of Kelly's recipes. If I want to see all breakfast dishes, I can click on "Breakfast" in the labels section on the left and up comes all the breakfast dishes. Its kind of like a cookbook with dividers on your computer. Can't get any more fun than that! ;)
Sunday, March 9, 2008
Blog Challenge, Brunch
Sausage Egg Dish
This is Ryan's family's staple Christmas dish and I like it for MOMS because it is so easy.
1 crescent roll dough package
3 eggs
1/4-1/2c. milk
2c. swiss cheese, grated or sliced
1 package Jimmy Dean breakfast sausage.
Roll crescent rolls out flat into greased 9 x13 pan to form crust. Cook sausage and place over crescent rolls. Place sliced cheese over sausage. (I like the sliced because its easy and creates a thick layer of cheese) Mix eggs and milk and pour over sausage and cheese. Refrigerate overnight.
Cook at 400 degrees for 15-17 minutes or until golden and bubbly.
This is Ryan's family's staple Christmas dish and I like it for MOMS because it is so easy.
1 crescent roll dough package
3 eggs
1/4-1/2c. milk
2c. swiss cheese, grated or sliced
1 package Jimmy Dean breakfast sausage.
Roll crescent rolls out flat into greased 9 x13 pan to form crust. Cook sausage and place over crescent rolls. Place sliced cheese over sausage. (I like the sliced because its easy and creates a thick layer of cheese) Mix eggs and milk and pour over sausage and cheese. Refrigerate overnight.
Cook at 400 degrees for 15-17 minutes or until golden and bubbly.
Saturday, March 8, 2008
Brunch Challenge #1
I always get a bunch of comments on this dish at Mom's! i can't take credit for the recipe...it's a family fave from Jackie Weidmann.
Cheesy Potato Casserole
2 bags Simply Shreds frozen shredded hashbrown potatoes
8 oz shredded cheddar cheese
8oz sour cream
1 can cream of chicken soup
1/2 Cup finely chopped onion
1/2 cup milk
salt and pepper to taste
combine potatoes and cheese first. Then separately combine sour cream, milk and soup. Add the sour cream mixture, stir to coat potato and cheese.(if it seems too thick, just add a little more milk to make it moist) Add onion and season with salt and pepper to taste.Put in a 13x9 baking dish.
topping
2cups of crushed cheeze it type crackers
1 stick of melted butter (yes, one stick...it's not diet food!)
combine the crackers and melted butter, spread over potato mixture.
cover with foil and bake in preheated oven at 350. Bake for about 1/2 hour. then uncover and bake until heated through and topping is started to get golden brown (about another 15-20 min).
This can be made the night before, but it will take closer to an hour to bake.
Enjoy! Eryn
Cheesy Potato Casserole
2 bags Simply Shreds frozen shredded hashbrown potatoes
8 oz shredded cheddar cheese
8oz sour cream
1 can cream of chicken soup
1/2 Cup finely chopped onion
1/2 cup milk
salt and pepper to taste
combine potatoes and cheese first. Then separately combine sour cream, milk and soup. Add the sour cream mixture, stir to coat potato and cheese.(if it seems too thick, just add a little more milk to make it moist) Add onion and season with salt and pepper to taste.Put in a 13x9 baking dish.
topping
2cups of crushed cheeze it type crackers
1 stick of melted butter (yes, one stick...it's not diet food!)
combine the crackers and melted butter, spread over potato mixture.
cover with foil and bake in preheated oven at 350. Bake for about 1/2 hour. then uncover and bake until heated through and topping is started to get golden brown (about another 15-20 min).
This can be made the night before, but it will take closer to an hour to bake.
Enjoy! Eryn
Good Stuff!--Blog challenge # 1
you guys, this is such good stuff. I'm lovin reading and using all the recipes on this blog already! thanks for sharing these great dishes!
Now who made that yummy egg dish at MOMS on Thursday in the stoneware dish that had the tomatoes on top? Please share!!
Better yet, I'm proposing the first ever MOMS who Cook blog challenge.
Feel free to post your own challenge at any time.
SO...first blog challenge is....
POST YOUR FAVORITE 'BRUNCH' DISH THAT YOU HAVE BROUGHT TO MOMS
I'll have to think about it and post mine later! Have fun!!
Now who made that yummy egg dish at MOMS on Thursday in the stoneware dish that had the tomatoes on top? Please share!!
Better yet, I'm proposing the first ever MOMS who Cook blog challenge.
Feel free to post your own challenge at any time.
SO...first blog challenge is....
POST YOUR FAVORITE 'BRUNCH' DISH THAT YOU HAVE BROUGHT TO MOMS
I'll have to think about it and post mine later! Have fun!!
Cherry Coffee Cake
I get asked to bring this to "Mom's" a lot. Some of you really like it and have asked for the recipe, so......here it is:
Cherry Coffee Cake
1 yellow cake mix
1 cup flour
1 package yeast
2/3 cup warm water
2 eggs lightly beaten
1 can cherry pie filling (21 ounces)
1/3 cup cold butter
Glaze:
1 cup powdered sugar
1 T. corn syrup
1-2 T. water
In large bowl combine 1 1/2 cups dry cake mix, flour, yeast and water until smooth. Stir in eggs until blended. Transfer to a greased 9 x 13 pan. Carefully spoon pie filling over the top. Place remaining cake mix in a bowl. Cut in butter until crumbly. Sprinkle over filling. Bake at 350 for 35-40 minutes or until lightly browned. Cool on a wire rack. Combine glaze ingredients; drizzle over coffee cake.
Confession: in a really hurry I've been known to skip the glaze. Although I'm sure it makes it better, no one has complained. Maybe they're just being nice though :-)
Lee Ann
Cherry Coffee Cake
1 yellow cake mix
1 cup flour
1 package yeast
2/3 cup warm water
2 eggs lightly beaten
1 can cherry pie filling (21 ounces)
1/3 cup cold butter
Glaze:
1 cup powdered sugar
1 T. corn syrup
1-2 T. water
In large bowl combine 1 1/2 cups dry cake mix, flour, yeast and water until smooth. Stir in eggs until blended. Transfer to a greased 9 x 13 pan. Carefully spoon pie filling over the top. Place remaining cake mix in a bowl. Cut in butter until crumbly. Sprinkle over filling. Bake at 350 for 35-40 minutes or until lightly browned. Cool on a wire rack. Combine glaze ingredients; drizzle over coffee cake.
Confession: in a really hurry I've been known to skip the glaze. Although I'm sure it makes it better, no one has complained. Maybe they're just being nice though :-)
Lee Ann
Thursday, March 6, 2008
Bowtie Sausage Pasta
This is another favorite of my family and my kids love it. I make it with Knorr Creamy Pesto Sauce, which is in a green package in the mix section by the pasta at Winco. I love these sauce mixes and use them in several of my families favorite recipes. It makes a good amount and the leftovers are yummy. I have often doubled the recipe for parties or to bring someone a meal.
1 lb mild Italian sausage, browned.
1pkg Knorr Creamy Pesto Sauce, made as directed (except I usually put in a about a 1/2 cup extra milk so it makes more sauce, since my family likes it extra saucy and then the left overs don't dry out)
2 cups broccoli crowns
2 tomatoes, chopped into small bite size pieces
12 oz bow tie pasta
Parmesan cheese.
Cook pasta as directed, add broccoli for last 3 min of cooking (saves using another pot). Chop tomatoes and put in large serving bowl. Brown sausage and add to tomatoes. Add pasta and broccoli when done to the sausage and tomatoes. While the pasta is cooking prepare the Creamy Pesto Sauce. Add sauce to the pasta. Add 1/2 cup parmesan cheese and mix all ingredients together. Add more parmesan cheese to the top to serve. Enjoy. Makes 6-8 servings.
We usually have it with some crusty bread and a salad. It is easy to make but requires 3 pots getting dirty and a little coordination with the timing of everything. But if you start the water for the pasta while you are browning the sausage and you make the sauce while the pasta and broccoli are cooking then everything usually gets done at the same time.
1 lb mild Italian sausage, browned.
1pkg Knorr Creamy Pesto Sauce, made as directed (except I usually put in a about a 1/2 cup extra milk so it makes more sauce, since my family likes it extra saucy and then the left overs don't dry out)
2 cups broccoli crowns
2 tomatoes, chopped into small bite size pieces
12 oz bow tie pasta
Parmesan cheese.
Cook pasta as directed, add broccoli for last 3 min of cooking (saves using another pot). Chop tomatoes and put in large serving bowl. Brown sausage and add to tomatoes. Add pasta and broccoli when done to the sausage and tomatoes. While the pasta is cooking prepare the Creamy Pesto Sauce. Add sauce to the pasta. Add 1/2 cup parmesan cheese and mix all ingredients together. Add more parmesan cheese to the top to serve. Enjoy. Makes 6-8 servings.
We usually have it with some crusty bread and a salad. It is easy to make but requires 3 pots getting dirty and a little coordination with the timing of everything. But if you start the water for the pasta while you are browning the sausage and you make the sauce while the pasta and broccoli are cooking then everything usually gets done at the same time. Morning Muffins
Edited: I left out the coconut the first time.
Cream:
1/4 cup soft butter
1/2 cup brown sugar
Add:
2 eggs
1 cup sour cream
1 cup shredded carrots
1/2 cup coconut
1/2 cup raisins
Beat the above ingredients then add:
1 1/2 cups flour
1 tsp soda
1 tsp cinnamon
1/2 cup chopped walnuts
Stir just until moistened.
Bake at 375 for 20-25 minutes. Yield 12 muffins
I eat one of these with yogurt nearly every morning for breakfast. I keep them in the freezer, pop them in the microwave for 35 seconds and presto! I love them because they have so much "stuff" in them, that when I make them with gluten-free flour, you can't really tell at all.
Lee Ann
Cream:
1/4 cup soft butter
1/2 cup brown sugar
Add:
2 eggs
1 cup sour cream
1 cup shredded carrots
1/2 cup coconut
1/2 cup raisins
Beat the above ingredients then add:
1 1/2 cups flour
1 tsp soda
1 tsp cinnamon
1/2 cup chopped walnuts
Stir just until moistened.
Bake at 375 for 20-25 minutes. Yield 12 muffins
I eat one of these with yogurt nearly every morning for breakfast. I keep them in the freezer, pop them in the microwave for 35 seconds and presto! I love them because they have so much "stuff" in them, that when I make them with gluten-free flour, you can't really tell at all.
Lee Ann
Rotisserie Chicken Noodle Soup
Servings: 6
Prep time: 10 minutes
Cooking time 20 minutes
I am constantly trying to find ways to use my leftovers. I like this recipe using my leftover rotisserie cooked chicken.
Ingredients:
1 rotisserie cooked chicken (Did you know the ones at Costco are Foster Farms with no steroids or hormones added)
2 tsp. oil (I use EVOO)
1 chopped onion
2 medium carrots sliced
2 stalks of celery, sliced
1/8 tsp of pepper
8 cups of chicken broth
3/4 cup favorite pasta
Add favorite spices
1. Remove skin and bones from chicken. I just shred it right off with my fork or fingers. Set aside.
2. Heat saucepan and oil over medium to medium-high heat. Add carrots, cook for about one minute, add onions, celery, and favorite spices. Cook until slightly tender.
3. Add chicken broth. Bring to boil.
4. Stir in favorite pasta and shredded chicken. Reduce heat to medium. Cook for about 10 minutes or until pasta is tender but still firm.
I trippled this recipe last night. So I had dinner and two freezer meals for another time.
Blessings,
Delores Gaudet
Prep time: 10 minutes
Cooking time 20 minutes
I am constantly trying to find ways to use my leftovers. I like this recipe using my leftover rotisserie cooked chicken.
Ingredients:
1 rotisserie cooked chicken (Did you know the ones at Costco are Foster Farms with no steroids or hormones added)
2 tsp. oil (I use EVOO)
1 chopped onion
2 medium carrots sliced
2 stalks of celery, sliced
1/8 tsp of pepper
8 cups of chicken broth
3/4 cup favorite pasta
Add favorite spices
1. Remove skin and bones from chicken. I just shred it right off with my fork or fingers. Set aside.
2. Heat saucepan and oil over medium to medium-high heat. Add carrots, cook for about one minute, add onions, celery, and favorite spices. Cook until slightly tender.
3. Add chicken broth. Bring to boil.
4. Stir in favorite pasta and shredded chicken. Reduce heat to medium. Cook for about 10 minutes or until pasta is tender but still firm.
I trippled this recipe last night. So I had dinner and two freezer meals for another time.
Blessings,
Delores Gaudet
Black Bean Burritos
I used to make something like this all the time. I didn't have a recipe though. I snatched this one from a fellow blogger. I hope you enjoy it as much as I did.
First: make the salsa while your children are sleeping so they won't tell you how much it stinks.
Roasted Veggie Salsa:First: make the salsa while your children are sleeping so they won't tell you how much it stinks.
4 plum tomatoes
1 jalapeno
1 small onion cut into 3 large slices
a handful of cilantro
salt and pepper
squeeze of lime juice
Add tomatoes, jalapeno, and onion slices to a dry pan over high heat. Allow them to char on all sides. (I'm a bit frightened by "charring", so I didn't get them very black.) Seed the jalapeno then add everything into the food processor and pulse. Season with salt and pepper. Set aside
For the Burrito:
Heat the following in a deep skillet
1 T olive oil
1 jalapeno seeded and chopped
2 cloves of garlic
1 medium onion, chopped
2 cans of black beans, rinsed and drained
1 c. frozen corn
2 T fresh cilantro
salt to taste
a few drops of Tabasco if you wish
Add the filling to a large tortilla, roll up and top with salsa and a sour cream.
Or, if you prefer like I do, scoop it over "Chipotle's Rice" and don't forget the avocado! Delicious!
"Chipotle's Rice"
1 tsp butter
2 tsp fresh cilantro
2/3 c. white basmati rice
1 c. water
1/2 tsp salt
1 lime
Heat butter in saucepan. Add rice and lime juice, stir for 1 minute. Add water and salt, bring to a full boil. Cover and turn down to simmer until rice is tender and water is absorbed, about 25 minutes. Fluff with a fork. Stir in cilantro.
I found this recipe on copykat.com Have a favorite restaurant recipe you'd like to find? Search for it there.
Lee Ann DeRoos
Monday, March 3, 2008
GINGER CHICKEN STIR FRY
I just made this for dinner for the first time and it was so good, easy and healthy and my kids asked for seconds so you can not beat that. This teriyaki sauce was recommended by a friend and I got the recipe off the Soy Vay website, but made a little modification. There are a ton of great recipes on that site, as I try them out I will post the ones we liked.
1 pound boneless, skinless chicken breasts, cut into small chunks
1 tablespoon vegetable oil
1 tsp chopped garlic
8 cups mixed vegetable chunks (such as broccoli, peppers, onions, snow peas, carrots, water chestnuts and mushrooms)
1 tablespoon grated fresh ginger
1/2 cup Soy Vay Veri Veri Teriyaki
2 tablespoons Soy Vay Hoisin Garlic Asian Glaze
1 tablespoon honey
Sliced green onions and chopped peanuts (optional)
In a large skillet or wok, sauté chicken and garlic in oil for 10 minutes or until cooked and lightly browned. Remove from skillet and keep warm. Add vegetables and ginger to skillet; stir-fry over high heat for 5 minutes. Return chicken and sauces to skillet; cook for 5 minutes more. Garnish with green onions and sprinkle with peanuts, if desired. Serve over rice. Serves 6.
1 pound boneless, skinless chicken breasts, cut into small chunks
1 tablespoon vegetable oil
1 tsp chopped garlic
8 cups mixed vegetable chunks (such as broccoli, peppers, onions, snow peas, carrots, water chestnuts and mushrooms)
1 tablespoon grated fresh ginger
1/2 cup Soy Vay Veri Veri Teriyaki
2 tablespoons Soy Vay Hoisin Garlic Asian Glaze
1 tablespoon honey
Sliced green onions and chopped peanuts (optional)
In a large skillet or wok, sauté chicken and garlic in oil for 10 minutes or until cooked and lightly browned. Remove from skillet and keep warm. Add vegetables and ginger to skillet; stir-fry over high heat for 5 minutes. Return chicken and sauces to skillet; cook for 5 minutes more. Garnish with green onions and sprinkle with peanuts, if desired. Serve over rice. Serves 6.
Saturday, March 1, 2008
Dee Dee's Desirable Nachos
In the olden days, I could easily put down a heaping plate of nachos with the works just before bed. Out of desperation so I would not blow my weight loss victories, I created this as my healthier option.
Ingredients:
16 Rice Crackers (Crunchmaster) I purchase these at Costco (130 calories).
No this is not a typO--SIXTEEN baked crackers.
Also a great substitute for those addicted to chips.
1/2 oz of cheese (55 calories) (sometimes I really treat myself and do a full 1 oz of cheese (110 calories)
3 olives sliced (25 calories) (optional)
1-2 TB mango salsa (10-20 calories) (plain kind is mighty fine too)
Place rice crackers on a small salad plate (so you don't feel deprived). Top with desired amount of cheese & olives. Microwave at desired time. I like my cheese just melted. Top with salsa.
Total Calories 220-275 calories
I don't feel deprived for nachos anymore and it's definitely by far a healthier choice for me. Oh and it's one of my daytime snacks, not a 11 pm-er anymore.
Trading my ashes for God's beauty,
Delores Gaudet
Ingredients:
16 Rice Crackers (Crunchmaster) I purchase these at Costco (130 calories).
No this is not a typO--SIXTEEN baked crackers.
Also a great substitute for those addicted to chips.
1/2 oz of cheese (55 calories) (sometimes I really treat myself and do a full 1 oz of cheese (110 calories)
3 olives sliced (25 calories) (optional)
1-2 TB mango salsa (10-20 calories) (plain kind is mighty fine too)
Place rice crackers on a small salad plate (so you don't feel deprived). Top with desired amount of cheese & olives. Microwave at desired time. I like my cheese just melted. Top with salsa.
Total Calories 220-275 calories
I don't feel deprived for nachos anymore and it's definitely by far a healthier choice for me. Oh and it's one of my daytime snacks, not a 11 pm-er anymore.
Trading my ashes for God's beauty,
Delores Gaudet
Grilled or Broiled Teriyaki Shrimp
Makes 4 servings
When I'm bored and not in the mood to be crafty, I often prep meals the night before for easy meal making the next day. This is for sure one of those meals that I prep the night before.
Ingredients:
1 1/4 pounds large shrimp (tails left on and deveined)
1/4 cup plus 2 TB Teriyaki Sauce/Marinade
1/2 medium fresh pineapple (peeled, cored & cut into 1-inch cubes) FYI I've cheated and used canned pineapple
Favorite veggie chunks. I often use bell peppers, onion, mushrooms, zuchs - whatever lone veggies you have in the fridge
Teriyaki Sauce/Marinade- A lower calorie version
1/4 cup reduced-sodium soy sauce
1 TB honey
3 TB orange juice
1 TB packed dark brown sugar
1 t Asian (dark) sesame oil
1 garlic clove (or as many as your breath desires)
1 TB minced peeled fresh ginger
1. Make Teriyaki Sauce. In a small jar with a tight-fitting lid, combine all the ingredients; cover and shake well.
2. Place shrimp in a large zip-lock plastic bag. Pour 1/4 cup of the teriyaki marinade. Seal bag, squeezing out the air; turn to coat the shrimp. Refrigerate, turning the bag occasionally, at least two hours. I often let it marinade over night.
3. Start your favorite long grain rice and follow package instructions.
4. Assemble skewers. If using wooden skewers, soak 8 (12-inch) skewers in cold water. Preheat grill (spray grill rack with nonstick spray) or broiler (recommend using metal skewers).
5. Cook kebabs five inches from heat; turning frequently until shrimp are cooked about 12-15 minutes. Serve over rice. Sprinkle with remaining two TB of teriyaki marinade.
2 skewers over 1 cup of rice is one serving.
409 calories
Have a blessed day serving your family,
Delores Gaudet
When I'm bored and not in the mood to be crafty, I often prep meals the night before for easy meal making the next day. This is for sure one of those meals that I prep the night before.
Ingredients:
1 1/4 pounds large shrimp (tails left on and deveined)
1/4 cup plus 2 TB Teriyaki Sauce/Marinade
1/2 medium fresh pineapple (peeled, cored & cut into 1-inch cubes) FYI I've cheated and used canned pineapple
Favorite veggie chunks. I often use bell peppers, onion, mushrooms, zuchs - whatever lone veggies you have in the fridge
Teriyaki Sauce/Marinade- A lower calorie version
1/4 cup reduced-sodium soy sauce
1 TB honey
3 TB orange juice
1 TB packed dark brown sugar
1 t Asian (dark) sesame oil
1 garlic clove (or as many as your breath desires)
1 TB minced peeled fresh ginger
1. Make Teriyaki Sauce. In a small jar with a tight-fitting lid, combine all the ingredients; cover and shake well.
2. Place shrimp in a large zip-lock plastic bag. Pour 1/4 cup of the teriyaki marinade. Seal bag, squeezing out the air; turn to coat the shrimp. Refrigerate, turning the bag occasionally, at least two hours. I often let it marinade over night.
3. Start your favorite long grain rice and follow package instructions.
4. Assemble skewers. If using wooden skewers, soak 8 (12-inch) skewers in cold water. Preheat grill (spray grill rack with nonstick spray) or broiler (recommend using metal skewers).
5. Cook kebabs five inches from heat; turning frequently until shrimp are cooked about 12-15 minutes. Serve over rice. Sprinkle with remaining two TB of teriyaki marinade.
2 skewers over 1 cup of rice is one serving.
409 calories
Have a blessed day serving your family,
Delores Gaudet
Hearty Chicken Tortilla Soup
Makes 4-6 servings
Cook Time: 30 minutes pending rice choice
When I have had a busy day and need to make something quick, this is one of my "fall back" meals. These ingredients are often main staples in my home.
Ingredients:
1 pound (about 1 whole breast) boneless chicken breasts, cut into 1-inch pieces
3 1/2 c. chicken broth (I use low sodium)
1 teaspoon ground cumin
1/2 c. favorite long-grain rice (brown rice takes longer to cook than white)
1 can of drained black beans (optional or use your favorite)
1 cup of canned corn or frozen (I use frozen)
1 cup favorite salsa (chunky is best but any will do)
1 TB fresh cilantro (I use dried til summer)
2 TB lime juice (I use fresh)
Crisp Tortilla Strips
EVOO or cooking spray
Sour cream (optional)
Extra Salsa (optional)
1. Spray 6 quart saucepot with cooking spray. Heat over medium-high heat for 1 minute. Add the chicken to the saucepot. Cook until browned. A calorie reduction tip: Bake chicken breasts in oven with 1 cup water with 1 TB lemon or lime juice for 12-15 minutes. Then cut meat and add to saucepot.
2. Stir in broth, cumin and rice. Heat to boil. Reduce the heat to low. Cover and cook for 20 minutes.
3. Make crisp tortilla strips. Heat oven to 425*. Cut favorite tortillas into thin strips (I use a pastry/pizza wheel). Spray with cooking spray or lightly brush with EVOO (Rachel Ray's terminology for extra virgin olive oil). Place on baking sheet. Bake for about 8-10 minutes. Whole-grains tortillas are done in about 7-8 minutes.
4. Near time to tend back to the soup: Stir in black beans, corn, salsa, cilantro and lime juice. Cook unil the rice is tender.
5. Top each serving of soup with crisp tortilla strips and/or optional ingredients of salsa and a dolup of sour cream. Wha-La--dinner on the table after a full day.
Soup, salad and rustic bread is always a good thing at the Gaudets!
Have a blessed day serving your family,
Delores Gaudet
Cook Time: 30 minutes pending rice choice
When I have had a busy day and need to make something quick, this is one of my "fall back" meals. These ingredients are often main staples in my home.
Ingredients:
1 pound (about 1 whole breast) boneless chicken breasts, cut into 1-inch pieces
3 1/2 c. chicken broth (I use low sodium)
1 teaspoon ground cumin
1/2 c. favorite long-grain rice (brown rice takes longer to cook than white)
1 can of drained black beans (optional or use your favorite)
1 cup of canned corn or frozen (I use frozen)
1 cup favorite salsa (chunky is best but any will do)
1 TB fresh cilantro (I use dried til summer)
2 TB lime juice (I use fresh)
Crisp Tortilla Strips
EVOO or cooking spray
Sour cream (optional)
Extra Salsa (optional)
1. Spray 6 quart saucepot with cooking spray. Heat over medium-high heat for 1 minute. Add the chicken to the saucepot. Cook until browned. A calorie reduction tip: Bake chicken breasts in oven with 1 cup water with 1 TB lemon or lime juice for 12-15 minutes. Then cut meat and add to saucepot.
2. Stir in broth, cumin and rice. Heat to boil. Reduce the heat to low. Cover and cook for 20 minutes.
3. Make crisp tortilla strips. Heat oven to 425*. Cut favorite tortillas into thin strips (I use a pastry/pizza wheel). Spray with cooking spray or lightly brush with EVOO (Rachel Ray's terminology for extra virgin olive oil). Place on baking sheet. Bake for about 8-10 minutes. Whole-grains tortillas are done in about 7-8 minutes.
4. Near time to tend back to the soup: Stir in black beans, corn, salsa, cilantro and lime juice. Cook unil the rice is tender.
5. Top each serving of soup with crisp tortilla strips and/or optional ingredients of salsa and a dolup of sour cream. Wha-La--dinner on the table after a full day.
Soup, salad and rustic bread is always a good thing at the Gaudets!
Have a blessed day serving your family,
Delores Gaudet
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