Friday, December 24, 2010
1 tbsp. lemon juice
1 small can chilles
1/2 red bell pepper, diced
1 lb. Monterey Jack cheese, shredded
2 tbsp. flour
1/2 tsp. paprika
1/2 tsp. cumin
1 tsp. salt
tortilla chips for serving
In a heavy medium saucepan, heat beer over high heat until it foams. Add lemon juice, chilles, and bell pepper.
Reduce heat to medium. Toss cheese w/flour & spices & then add to the pan 1 handful at a time, stirring to melt each handful. Transfer to a warm fondue pot. Serve w/tortilla chips.
variation: add one medium tomato, peeled, seeded & chopped at the same time as the bell pepper.
Wednesday, December 22, 2010
Tuesday, December 21, 2010
1/4 cup Italian dressing
1/4 cup grated Parmesan cheese
Place all ingredients in a large resealable freezer-weight plastic bag; seal.
Turn bag to evenly coat chicken with remaining ingredients. Lay flat so chicken does not overlap.
To cook now: Refrigerate 30 min. to marinate. Preheat oven to 425F. Remove chicken from marinade. Arrange on foil-covered baking sheet. Bake 20 minutes or until cooked through.
To cook later: Freeze up to 3 months. Remove from bag & place on baking sheet (foil lined). Preheat oven to 350F. Bake 1 hour or until cooked through.
REALLY good when served w/buttered egg noodles...
1 large green pepper, chopped
1 celery rib, chopped
4 garlic cloves, minced
1/3 cup butter
1 lb. smoked sausage (or any flavor you prefer) cut into 1/2" slices
1 tbsp. Worcestershire sauce
1 tbsp. hot sauce
1 tsp. ea. salt & pepper
3 cups chicken broth
2 cups uncooked long grain rice
ADD AFTER THAWED: 1 fresh tomato, 1/3 cup green onions, 1/2 cup fresh parsley
in a large skillet, saute onions, peppers, celery & garlic in butter til tender. Place in a very large bowl; stir in remaining ingredients.
transfer to a greased shallow baking dish. cover & freeze.
thaw in refrigerator. when ready to cook, stir in fresh ingredients then cover w/foil & bake at 375F for 40-50 minutes, or until rice is tender.
3/4 cup grated parmesan cheese
1/2 cup butter
1/2 cup milk
8 oz. fettucine
spices to taste
cook & drain pasta. in a large saucepan combine cream cheese, parmesan, butter & milk, stirring constantly until smooth. add any spices you choose. Toss pasta lightly w/sauce, coating well.
Freezes very well.
3 tbsp. olive oil
1 can cream of chicken soup
3 garlic cloves, minced
1 tsp. ground paprika
1/2 tsp. grill seasoning
16 oz. sour cream
1 can chicken broth
1 whole roasted red pepper, chopped
1/2 large onion, chopped
8 oz. stuffing mix
1/4 cup melted butter
1 cup mixed frozen veggies, thawed & drained.
Season chicken w/salt & pepper. in a skillet, saute the chicken in the oil w/the onions until browned. Add garlic & saute for 1 more minute. Add pepper, stirring well to blend. At this point sprinkle on all the seasonings & blend well. In a large mixing bowl, mix together the sour cream, 1 cup of the broth & soup, add skillet contents.
(Taste & adjust seasonings)
Blend well. Pour mixture into a 2 qt. casserole dish (or 13x9" pan). mix together stuffing mix, veggies, butter & remaining broth from can used above. Spread stuffing evenly over & freeze. Thaw in refrigerator. Bake for 45 minutes at 350F.
1 onion, chopped
1 lb. ground beef/ground turkey
2 (26 oz.) jars spaghetti sauce
6 oz. provolone cheese, sliced
1 1/2 cup sour cream
6 oz. shredded mozzerella cheese
2 tbsp. grated parmesan cheese
Cook ziti until al dente-about 8 minutes, drain.
In a large skillet, brown onion & ground beef over med. heat. Add spaghetti sauce & simmer 15 minutes.
Butter a 13x9" baking dish. Layer as follows:
1/2 ziti, provolone cheese, sour cream, 1/2 sauce mixture, remaining ziti, mozzerella cheese & remaining sauce mixture. Top w/grated parmesan.
Freeze with cover of plastic wrap, then foil. Thaw in refrigerator. Cook at 350F for 30 minutes or until cheeses are melted.
2 cups cooked chicken, chopped
1/2 cup roasted red peppers, chopped
6 oz. cream cheese, cubed
2 tbsp. butter
1 pkg. flour tortillas
1 large can green enchilada sauce
8 oz. shredded monterey jack cheese
salt to taste
In a wide frying pan over med. heat, cook onions in butter for 20 minutes. Stir frequently to keep onions from burning. Remove from heat and add chicken, peppers & cream cheese. Stir gently to blend & season with salt. pour a little green sauce on the bottom of a 13x9"baking pan. spoon about 1/3 cup of filling down the center of each tortilla & roll. Set enchiladas, seam side down, in baking pan. Continue until pan is full. Cover w/remaining sauce & top w/cheese. Freeze. Thaw in refrigerator, cook in 375F oven for 15 minutes covered & 15 minutes uncovered.
MIX milk and soup in large saucepan. Stir in hash browns. Bring to boil on high heat, stirring occasionally; simmer on medium-low 10 min., stirring frequently.
SERVE topped with cheese, bacon and onions.
1 medium onion, chopped
1 cup total colored peppers, chopped
2 cloves garlic, minced
one 1 lb. package sausage (such as Hillshire Farms) cut 1/4" thick
2 cups chicken broth
3 tbsp. hot sauce
one 14 1/2 oz. can diced tomatoes, drained
cajun seasoning to taste, if desired
1 cup UNcooked rice
Melt butter in heavy saucepan over med-high heat. Add onion, peppers, garlic & sausage. Cook 5 minutes or until veggies are tender, stirring often.
Stir in rice, chicken broth, hot sauce, tomatoes & if desired, cajun seasoning.
Mix well & bring to boil. Reduce heat, cover & simmer for 25 minutes, or until rice is tender.
Remove from heat & let sit 5 minutes before fluffing w/a fork.
Monday, December 20, 2010
8 oz. cream cheese (can use low or non-fat)
1 cup real mayonnaise (can also use low or non-fat here)
1 cup grated Parmesan cheese
1 cup frozen spinach, thawed
dash of salt
freshly ground black pepper
Chop artichoke hearts in food processor, i usually chop one can very fine & leave the other pretty chunky.
Then mix together with cream cheese, mayo, cheese, spinach & spices. Use your discretion on the cayenne pepper, i usually add about half a palm-full, it still has some kick, but isn't unbearable.
Transfer to slow cooker & cook on LOW for 1-2 hours, or just put on "keep warm" *(if you have that setting) prior to serving.
1/2 cup lemon juice
1 cup unsweetened pineapple juice
1/4 cup cherry juice (Grenadine)
1/2 cup bar syrup (optional)
2 liter of ginger ale
Add ginger ale just before serving. Pour over ice ina punch bowl. You can also add pineapple rings, mandarin oranges, marashino cherries, etc.
IF you choose, you can add a bottle of gin, vodka, brandy or rum...you won't even taste it!! ;-)
1 sheet frozen puff pasty (thawed)
Heat oven to 400F. Drain the pesto of excess oil. Unfold the pasty & spread pesto on top. Roll tightly into a log. Freeze until firm but still sliceable, about 20 minutes. OR you can freeze for up to 2 weeks, thaw for 20-30 minutes in the refrigerator.
Slice the log into 1/4" thick rounds & place on a parchment-lined baking sheet, spacing about 1" apart. Bake until golden brown, 12-15 minutes.
2 tbsp. butter
2 tbsp. celery, minced very fine
1 tbsp. onion, minced very fine
1 tbsp. red bell pepper, minced very fine
2 lbs. mushrooms (i used Cremini & Baby Portabellos)
10 oz. cooked fresh crab meat, shredded
1 cup oyster crackers, crushed
1/4 cup white cheddar cheese
2 tbsp. water
Old Bay Seasoning
1/8 tsp. garlic powder
1/8 tsp. salt
1/8 tsp. pepper
3 tbsp. olive oil
2/3 cup Monterey Jack cheese
Melt 2 tbsp. butter in skillet over medium heat. Add celery, onion & red bell pepper. Cook 2 minutes or until tender; cool.
Remove stems from mushrooms, finely chop about 1/4 cup stems. Reserve remaining stems for something else.
Combine celery mixture, stems, oyster crackers, crab meat, cheddar cheese, egg, water & spices in a bowl.
Grease 2 jelly roll pans. Brush caps with olive oil. Sprinkle caps with salt. Stuff w/crab mixture. Arrange on prepared pans. Top with shredded Monteray Jack cheese. Bake 12 minutes at 400F, until lightly browned.
Makes about 50 mushrooms.
Sunday, December 19, 2010
Thursday, December 16, 2010
1 (15 oz) can tomatoes
1 can corn (drained)
1 (10 oz) can enchilada sauce
1 (4 oz) can chopped green chilies
2 cloves garlic (minced)
2 cups water
1 (14.5 oz) chicken broth
2 teaspoons Cumin
2 teaspoons chili powder
pinch of salt
pinch of pepper
1. Place chicken, tomatoes, enchilada sauce, onion, green chilies, and garlic into a slow cooker. Pour in water and chicken broth, and season with cumin, chili powder, salt, and pepper. Stir in corn and cilantro. Cover, and cook on Low setting for 6 to 8 hours or on High setting for 3 to 4 hours.
2. Preheat oven to 400 degrees F (200 degrees C).
3. Lightly brush both sides of tortillas with oil. Cut tortillas into strips, then spread on a baking sheet.
4. Bake in preheated oven until crisp, about 10 to 15 minutes. To serve, sprinkle tortilla strips over soup.
1 lb lean ground beef or turkey
1 large onion, chopped
2 cups Taco Bell Home Originals Thick N Chunky Salsa
1 can (15 oz) black beans, drained, rinsed
¼ cup Kraft Zesty Italian Dressing
2 Tbsp. Taco Bell Home Originals Taco Seasoning Mix
6 flour tortillas (8 inches)
1 cup Sour Cream
1 pkg. Kraft Mexican Style Shredded Four Cheese
Line 13x9 inch baking dish with foil, with ends of foil extending over sides of dish; set aside. Brown meat with onions in large skillet on medium-high heat; drain. Add salsa, beans, dressing and taco seasoning; mix well.
Arrange 3 of the tortillas in single layer on bottom of prepared baking dish; cover with layers of half each of the meat mixture, sour cream and cheese. Repeat all layers. Cover with foil.
Cook Now: Preheat oven to 400 degrees. Bake, covered, 30 min. Remove foil. Bake an additional 10 min. or until casserole is heated through and cheese is melted. Let stand 5 min. before cutting to serve.
Cook later: Freeze assembled un cooked casserole for up to 3 months. Preheat oven to 400 degrees. Bake, covered, 1 hour. Remove foil. Bake additional 15-20 min. or until casserole is heated through and cheese is melted. Let stand 5 min. before cutting to serve.
Makes 8 servings. Top with chopped tomatoes, shredded lettuce and chopped cilantro.
Wednesday, December 15, 2010
6 oz. cream cheese
1 cup sour cream
1 tsp. salt
2 tsp. onion salt
1/4 tsp. pepper
2 tbsp. butter
Mash potatoes & add the above ingredients. Put in a greased 2 qt. baking dish & top w/butter. Bake at 350F for 30-45 minutes. Can be refrigerated & baked the next day, just up baking time to 1 hour.
1 bag frozen shredded potato hashbrowns (or you can shred your own potatoes, obviously)
1 cup sour cream
1 can cream of chicken soup (though I've substituted cream of mushroom & cream of broccoli w/much success)
2 cups shredded cheddar cheese
salt & pepper to taste
1/2 onion, finely chopped
Rice Krispies cereal
4 tbsp. butter
Mix potatoes w/sour cream, soup, cheese, onion, salt & pepper.
Spread evenly in a greased 13x9" pan.
Top w/crushed Rice Krispies & several pats of butter.
Bake at 350F for 30-45 minutes or until top is beginning to brown & crisp.
you can easily make this ahead of time & refrigerate, just allow more time in the oven.
6 slices provolone
2 cups cubed, unpeeled baked potato (about 1 large potato)
2 tbsp. olive oil
2 tbsp. dry ranch dressing mix (about 2/3 of the package)
8 strips crisply cooked bacon, chopped
1 cup shredded cheddar cheese
1/4 cup sliced green onion
sour cream, if desired
Heat oven to 400F. Spray 15x10" cookie sheet w/cooking spray. Unroll dough on cookie sheet; press dough into rectangle. Arrange provolone slices on dough. In med. bowl, mix potato, olive oil, ranch dressing mix. Spoon evenly over cheese. Sprinkle w/bacon & cheddar cheese. Bake 13-16 minutes or until crust is golden brown & cheese is melted. Sprinkle w/onions. Serve w/sour cream
1 med. onion, cut into strips
1/2 cup salsa
2 tbsp. lime juice
2 tbsp. cilantro
2 cloves garlic, minced
1 tbsp. chili powder
1 tsp. cumin
1/2 tsp. salt
1 small green pepper, cut into strips
1 small red pepper, cut into strips
flour tortillas, warmed
additional salsa & other fajita toppings as desired
Cut steak lengthwise in half, then crosswise into thin strips. Combine onion, salsa, lime juice, cilantro, garlic, chili powder, cumin & salt in slow cooker.
Cover; cook on LOW 5-6 hours. Add peppers, cover; cook on LOW 1 hour. Serve w/tortillas & additional toppings.
4 tbsp. mustard
2 large baking potatoes, peeled, grated & dried
1/3 cup olive oil
1/2 tsp. white or black pepper
Heat oven to 400F. Sprinkle salt & pepper over chicken. Spread mustard over smooth side of each chicken breast. Toss potatoes with 1/2 tsp. salt & 1/2 tsp. pepper. Firmly press about 1/2 cup potatoes on top of each breast. Heat oil in skillet over med-high heat 2 minutes. Cook chicken potato side up, 3 minutes. Turn chicken w/spatula & cook 3-4 minutes until potatoes are golden. Transfer to a greased baking dish & bake 8-10 minutes until chicken is cooked through.
1 lbs. fresh broccoli
1 small onion
1 tbsp. ground ginger
2 tbsp. cornstarch
4 tbsp. soy sauce
1/4 tsp. garlic powder
Cut chicken into bit sized pieces. Place in small bowl & add ginger, garlic powder, 1 tbsp. cornstarch & 2 tbsp. soy sauce. Mix & set aside. Chop broccoli & onion. Slice carrots diagonally. In hot wok or skillet, stir fry chicken in 2 tbsp. oil until browned. Add veggies & stir fry 2-3 minutes. Add 1 1/4 cup water mixed w/remaining soy sauce & cornstarch. Cover & cook 5-8 minutes or til carrots are semi tender. Can be served w/rice or noodles.
1 pkg. 14 oz. Nutter Butter cookies (use entire cookie)
6 oz. cream cheese
1/4 c. peanut butter
2 pkg. Baker's chocolate in the cup (I like milk choc., but semi sweet is good too)
First: Take 5 or so Nutter Butter cookies and food process them until they are very fine. Save for sprinkling the tops.
Mix: Entire package of Nutter Butter in a food processor until very fine. Then add in cream cheese and peanut butter. The mixture will start to clump up, stick together and look wet. Stop at this point.
Roll: Into 1/2 inch balls.
Melt: Chocolate coating in m-wave for about 30 sec. Do not overheat chocolate or it will be just clumpy and gross. Also, if you throw in just a tad of Crisco (like 1/2 tsp) into the chocolate it will be much thinner and will spread easier. You can then place it in a baggie and sort of pipe the chocolate onto the balls.
Dip: Balls into coating. I used a spoon to cover them and it worked well, but it was time consuming.
Sprinkle: With crushed Nutter Butters.
Chill: For about 30 min.
Yield: 36 or so
Friday, December 10, 2010
2-3 boneless chicken breasts
2 cups of broccoli (frozen or fresh)
1.5 cups peanut butter (sunbutter works too, if using reduced fat pb add 1 tsp olive oil too)
2 cloves of garlic (minced)
2 tsp soy sauce
2 tbs brown sugar
1/8 tsp red spicy chili sauce (optional)
1. Boil chicken until cooked through. I usually use frozen.
2. Assemble sauce. I usually do it in a glass measuring cup. it may be thick. can be microwaved for 15 seconds to make it easier to stir. Will not be perfectly smooth. Adjust soy sauce and sugar to taste.
2. Remove chicken and keep the water boiling and add broccoli to cook.
3. Shred the chicken.
4. Drain broccoli when done cooking. Reserve a little bit of water.
5. Mix chicken, broccoli and sauce in the same pot. If the sauce is too thick add a bit of the water. Serve over rice.
[Posted with iBlogger from my iPhone]
Sunday, December 5, 2010
2 cans cream of chicken soup
2 blocks cream cheese
1 packet Fiesta Ranch mix
1/2 packet Ranch mix
1 tsp. Italian herbs
fresh ground pepper
1/2 salsa (optional)
Put all ingredients in the crock pot and cook on low for 5 hours or low for 4. Shred chicken and serve over pasta, rice or potatoes. I like to top with some fresh parsley or cilantro and chopped tomatoes. I usually half the recipe and it feeds our small family with leftovers for lunches.
1/8 cup butter
1 (0.7oz) pkg Italian dressing mix
1 (8 oz) pkg cream cheese
1 can cream of chicken
1/4 cup white wine (or chicken broth)
Put chicken, butter, dressing mix, and wine in slow cooker on low 5-6 hours. Add cream cheese and soup, shred chicken, and cook for another half hour. Serve over egg noodles or rice (egg noodles are my fave!) This dinner is insanely easy and so yummy and filling!
6 slices bacon--no need to cook
2 tablespoons olive oil
1 onion, sliced in rings
1 cup carrots (chopped or baby, your choice)
4 garlic cloves, smashed and chopped
1 tablespoon herbs de provence (I didn't have them all so I used roughly 1/2t each of rosemary, basil, oregano, and cumin)
1 tablespoon tomato paste
2 cups red wine
In the bottom of your slow cooker, smear around the olive oil. Then lay down 3 slices of bacon. Add sliced onion and garlic. Put the meat into the pot on top of the onion and garlic, and sprinkle on dried spices and herbs. Toss the meat to distribute the spices to all sides. Add tomato paste. Lay the other 3 slices of bacon on top of the meat, and throw in the carrots. Pour wine over the whole thing.
Cover and let cook on low for 7-8 hours, high for 4-5, or until meat has reached desired tenderness. If you are using a roast, you may want to flip the meat about an hour before serving so more liquid is absorbed into the meat. You can also cut the meat into chunks and return to the pot, if you would like more moisture to absorb.
Serve with mashed potatoes and a ladle full of crock juices. Super yum!
Friday, December 3, 2010
2 pounds pork (we use boneless pork rib meat)
3 cans Coke (NOT diet)
1/4 c. brown sugar
dash garlic salt
1/4 c. water
1 can sliced green chilies
3/4 can enchilada sauce (I use Old El Paso brand, medium spiciness but any will work)
1 c. brown sugar
Put the pork in a heavy duty ziploc bag to marinade. Add about a can and a half of coke and about 1/4 c. of brown sugar. Marinade for a few hours or overnight.
Drain marinade and put pork, 1/2 can of coke, water, and garlic salt in crock pot on high for about 3-4 hours (or until it shreds easily, but don't let it get TOO dry) or on low for 8 hours. Remove pork from crock pot and drain any liquid left in the pot. Shred pork.
In a food processor or blender, blend 1/2 can Coke, chilies, enchilada sauce and remaining brown sugar (about a cup, you can add a little more or less to taste..). If it looks too thick, add more Coke little by little.
Put shredded pork and sauce in crockpot and cook on low for 2 hours.
Thursday, December 2, 2010
1 can cream of chicken soup
1 packet Dry Italian Seasoning
1 block of cream cheese
Add all ingredients to a crock pot and cook on low for 6-7 hours or high for 4 hours. We like to partially shred the chicken before serving. Tastes great over rice or pasta.
3 Tbs butter
1 large onion (chopped into thin wedges)
2 cloves of garlic (crushed or minced)
1/4 tsp cinnamon
1/2 tsp ginger
1/2 tsp tumeric
1 tsp red chili pepper
1 Tbs coriander powder
2 boneless skinless chicken breasts or 3-4 thighs depending on size (diced)
1/4 cup ground almonds
1 can of peeled tomatoes
1/2 cup sour cream (optional)
1. In a large pan, melt butter and add onions.
2. When the onions are soft, add the garlic and spices
3. Add the chicken, and saute, stirring frequently, until the chicken turns white. (If making rice too, this is a good time to start it)
4. Add the almonds (I grind slivered almonds in my magic bullet right before) and stir so it coats chicken.
5. Add the tomatoes (we like ours smooth, so I put the tomatoes in the magic bullet too, but it can be left chunky) and stir only slightly, so the chicken retains it's coating.
6. Cover and simmer for 20-30 minutes.
7. Add the sour cream and mix gently. Serve.
For the rice, I heat 3 Tbs olive oil and add 1.5 tsp of cumin seeds and 2 bay leaves. I put in 2 cups of rice (basmati or jasmine) and coat it, then let it toast a little bit. Then I add 4 cups of water, bring to a boil, cover and reduce heat. Let it simmer for 12-18 minutes, then serve with the butter chicken.