3/4 lb. chicken breasts, cut into bite size pieces
1 tsp cumin
1 green pepper, chopped
2 oz cream cheese, cubed
black beans
diced tomatoes
2 tortillas
corn
taco seasoning
green chilies
1 cup Mexican style shredded cheese
1.5 cups salsa
Heat oven to 375 degrees.
Spray skillet; cook chicken and cumin 2 minutes.
Add peppers and taco seasoning; cook 2 minutes.
Add salsa; cook minutes.
Add cream cheese; cook 2 minutes.
Stir in beans, tomatoes, corn, & chilies.
Spoon 1/3 mixture in 9 by 9 baking dish.
Top with tortilla, 1/3 chicken mixture, 1/2 cheese, tortilla, and remaining chicken mixture.
Cover; bake 20 minutes.
Add remaining cheese; bake 5 minutes.
Tuesday, June 28, 2011
Mexican Bake/Fiesta Casserole
One of my favorites, although Jeremy prefers the chicken version (Mexican Chicken Casserole).
A huge plus: this dish can be prepared ahead of time, then popped in the oven on the night you want to serve it.
1 lb. lean ground beef or turkey
1 green bell pepper, chopped
1 red bell pepper, chopped
16 oz. chunky salsa
1 can diced tomatoes, undrained
10 oz. frozen corn
1 can black beans
taco seasoning mix
tortillas
shredded sharp cheddar cheese
Preheat oven to 375 degrees.
Brown meat with peppers in large skillet; drain and return to skillet.
Stir in seasoning mix, salsa, tomatoes, corn, and beans.
Bring to a boil.
Spoon 1 cup meat mixture into 13 by 9 baking dish.
Top with tortillas.
Cover with half of remaining mixture and cheese.
Top with tortillas and meat mixture.
Cover with foil.
Bake 25-30 minutes.
Sprinkle with remaining cheese.
Let stand until cheese is melted.
I love this dish not only because of the taste, but because it contains all sorts of yummy vegetables...meaning I don't have to prepare another side dish just to feel like I'm giving everything a healthy meal - it's a nice one dish wonder.
A huge plus: this dish can be prepared ahead of time, then popped in the oven on the night you want to serve it.
1 lb. lean ground beef or turkey
1 green bell pepper, chopped
1 red bell pepper, chopped
16 oz. chunky salsa
1 can diced tomatoes, undrained
10 oz. frozen corn
1 can black beans
taco seasoning mix
tortillas
shredded sharp cheddar cheese
Preheat oven to 375 degrees.
Brown meat with peppers in large skillet; drain and return to skillet.
Stir in seasoning mix, salsa, tomatoes, corn, and beans.
Bring to a boil.
Spoon 1 cup meat mixture into 13 by 9 baking dish.
Top with tortillas.
Cover with half of remaining mixture and cheese.
Top with tortillas and meat mixture.
Cover with foil.
Bake 25-30 minutes.
Sprinkle with remaining cheese.
Let stand until cheese is melted.
I love this dish not only because of the taste, but because it contains all sorts of yummy vegetables...meaning I don't have to prepare another side dish just to feel like I'm giving everything a healthy meal - it's a nice one dish wonder.
Spaghetti Sauce
Spaghetti with a can of store bought sauce - yuck! This homemade spaghetti sauce is from Mama's kitchen and has turned into one of Jeremy's favorites.
1.5+ lb. hamburger or turkey meat
1 large can crushed tomatoes
1 large can tomato sauce
1 can tomato paste
1 onion
1 green bell pepper
Brown meat; drain.
Brown onion and bell pepper.
Add tomatoes, sauce, paste, and meat.
Add salt, pepper, garlic, and other desired spices.
Boil; simmer 30 minutes to 5 hours, then serve with spaghetti.
1.5+ lb. hamburger or turkey meat
1 large can crushed tomatoes
1 large can tomato sauce
1 can tomato paste
1 onion
1 green bell pepper
Brown meat; drain.
Brown onion and bell pepper.
Add tomatoes, sauce, paste, and meat.
Add salt, pepper, garlic, and other desired spices.
Boil; simmer 30 minutes to 5 hours, then serve with spaghetti.
Weeknight Lasagna Toss
When it comes to making an actual Lasagna, we are true Stouffer's folks...this lasagna toss is a nice spin on the actual lasagna dish, though. True to its name, its a great weeknight recipe.
1 lb. lean ground beef or turkey
3 cloves garlic, minced
2 cups water
12 lasagna noodles
2 green peppers, chopped
1 jar spaghetti sauce
1/4 cup Zesty Italian dressing
1 cup shredded mozzarella cheese
1.5 cups Ricotta cheese
Brown meat and drain.
Stir in peppers, garlic, spaghetti sauce, water, and dressing.
Bring to a boil.
Add noodles, stir, and cover.
Cook on medium-low heat 10-15 minutes or until noodles are tender, stirring occasionally.
Remove from heat, add ricotta cheese, sprinkle with mozzarella cheese, and cover.
Let stand 5 minutes or until cheese is melted.
1 lb. lean ground beef or turkey
3 cloves garlic, minced
2 cups water
12 lasagna noodles
2 green peppers, chopped
1 jar spaghetti sauce
1/4 cup Zesty Italian dressing
1 cup shredded mozzarella cheese
1.5 cups Ricotta cheese
Brown meat and drain.
Stir in peppers, garlic, spaghetti sauce, water, and dressing.
Bring to a boil.
Add noodles, stir, and cover.
Cook on medium-low heat 10-15 minutes or until noodles are tender, stirring occasionally.
Remove from heat, add ricotta cheese, sprinkle with mozzarella cheese, and cover.
Let stand 5 minutes or until cheese is melted.
Speedy Salsa Chicken Quesadillas
From Kraft
I make a double bath of the sauce to make enough to dip the quesadillas in...
1/2 cup salsa
2 T mayo
1/2 tsp chili powder
8 flour tortillas
3 cooked small boneless, skinless chicken breast halves, sliced or pulled
1 cup Mexican style shredded four cheese
Combine salsa, mayo, and chili powder.
Spread evenly onto bottom halves of tortillas.
Top with chicken and cheese.
Fold tortillas in half.
Cook in skillet sprayed with cooking spray on medium heat, 4-5 minutes on each side or until both sides are golden brown and cheese is melted.
Cut each quesadilla into 3 wedges to serve.
I make a double bath of the sauce to make enough to dip the quesadillas in...
1/2 cup salsa
2 T mayo
1/2 tsp chili powder
8 flour tortillas
3 cooked small boneless, skinless chicken breast halves, sliced or pulled
1 cup Mexican style shredded four cheese
Combine salsa, mayo, and chili powder.
Spread evenly onto bottom halves of tortillas.
Top with chicken and cheese.
Fold tortillas in half.
Cook in skillet sprayed with cooking spray on medium heat, 4-5 minutes on each side or until both sides are golden brown and cheese is melted.
Cut each quesadilla into 3 wedges to serve.
Cheesy Chicken Quesadillas
From Campbells
1 lb. boneless, skinless chicken breasts, cut into cubes (shredded works better)
1 can Campbell's Southwest Style Pepper Jack Soup
1.4 cup water
8 flour tortillas, warmed
Pace Chunky Salsa
Preheat oven to 425 degrees.
Cook chicken in skillet.
Add soup and water; heat through.
Spoon about 1/3 cup chicken mixture on half of each tortilla to within 1/2" of edge.
Moisten edge with water; fold over and seal.
Place on 2 baking sheets; bake 5 minutes or until hot.
Cut into wedges and serve with salsa.
Makes 8 quesadillas.
1 lb. boneless, skinless chicken breasts, cut into cubes (shredded works better)
1 can Campbell's Southwest Style Pepper Jack Soup
1.4 cup water
8 flour tortillas, warmed
Pace Chunky Salsa
Preheat oven to 425 degrees.
Cook chicken in skillet.
Add soup and water; heat through.
Spoon about 1/3 cup chicken mixture on half of each tortilla to within 1/2" of edge.
Moisten edge with water; fold over and seal.
Place on 2 baking sheets; bake 5 minutes or until hot.
Cut into wedges and serve with salsa.
Makes 8 quesadillas.
Chicken and Pepper Pasta Bake
From Kraft
3 cups rigatoni, uncooked
1 lb. boneless, skinless, chicken breasts, cut into bite size pieces
1 large red bell pepper, coarsely chopped
1 large green bell pepper, coarsely chopped
1 jar spaghetti sauce
2 oz cream cheese, cubed
1 cup shredded mozzarella cheese
1/4 cup grated parmesan cheese
Heat oven to 375 degrees.
Cook pasta.
Heat large nonstick skillet on medium-high heat. (I add some roasted red pepper italian dressing)
Add chicken; cook and stir 2 minutes.
Add peppers; cook and stir 3 minutes.
Stir in spaghetti sauce; simmer 6-8 minutes or until chicken is done and peppers are crisp-tender, stirring occasionally.
Add cream cheese; cook and stir 1-2 minutes or until melted.
Drain pasta.
Add to chicken mixture; toss to coat.
Spoon half into 8 or 9" square baking dish.
Top with 1/2 cup mozzarella cheese and 2 T parmesan.
Repeat layers.
Bake 20 minutes or until heated through.
3 cups rigatoni, uncooked
1 lb. boneless, skinless, chicken breasts, cut into bite size pieces
1 large red bell pepper, coarsely chopped
1 large green bell pepper, coarsely chopped
1 jar spaghetti sauce
2 oz cream cheese, cubed
1 cup shredded mozzarella cheese
1/4 cup grated parmesan cheese
Heat oven to 375 degrees.
Cook pasta.
Heat large nonstick skillet on medium-high heat. (I add some roasted red pepper italian dressing)
Add chicken; cook and stir 2 minutes.
Add peppers; cook and stir 3 minutes.
Stir in spaghetti sauce; simmer 6-8 minutes or until chicken is done and peppers are crisp-tender, stirring occasionally.
Add cream cheese; cook and stir 1-2 minutes or until melted.
Drain pasta.
Add to chicken mixture; toss to coat.
Spoon half into 8 or 9" square baking dish.
Top with 1/2 cup mozzarella cheese and 2 T parmesan.
Repeat layers.
Bake 20 minutes or until heated through.
Chicken Florentine
From Kraft
3 T Zesty Italian Dressing
4 cups lightly packed baby spinach
4 small, boneless, skinless chicken breast halves
8 slices shaved smoked ham
1 cup shredded Swiss cheese
Heat 1 T dressing in skillet on medium heat.
Add spinach and cook 1 minute or until wilted.
Remove and keep warm.
Add 2 T dressing and chicken to skillet; turn to evenly coat.
Cook 5-6 minutes on each side or until cooked through.
Top evenly with ham and cheese; cover.
Reduce heat to low and cook 1-2 minutes or until cheese is melted.
Spoon spinach onto plates and top with chicken breasts.
Serve with hot cooked rice.
I never imagined that Jeremy would eat a dish with cooked spinach, but sometimes he surprises me!
3 T Zesty Italian Dressing
4 cups lightly packed baby spinach
4 small, boneless, skinless chicken breast halves
8 slices shaved smoked ham
1 cup shredded Swiss cheese
Heat 1 T dressing in skillet on medium heat.
Add spinach and cook 1 minute or until wilted.
Remove and keep warm.
Add 2 T dressing and chicken to skillet; turn to evenly coat.
Cook 5-6 minutes on each side or until cooked through.
Top evenly with ham and cheese; cover.
Reduce heat to low and cook 1-2 minutes or until cheese is melted.
Spoon spinach onto plates and top with chicken breasts.
Serve with hot cooked rice.
I never imagined that Jeremy would eat a dish with cooked spinach, but sometimes he surprises me!
Chicken Parmesan
4 boneless, skinless chicken breasts
1 egg, slightly beaten
3/4 cup dry bread crumbs (Italian)
1 jar Prego
Shredded mozzarella cheese
Preheat oven to 400 degrees.
Dredge chicken in egg, then crumbs.
Arrange in 13 by 9 baking dish.
Bake uncovered for 30 minutes.
Pour sauce over chicken, then layer with cheese.
Bake 10 minutes.
Serve with favorite pasta.
This recipe is so unbelievably simple...you wouldn't think the chicken parmesan would be as good as it is, because there is barely anything involved in whipping it up!
1 egg, slightly beaten
3/4 cup dry bread crumbs (Italian)
1 jar Prego
Shredded mozzarella cheese
Preheat oven to 400 degrees.
Dredge chicken in egg, then crumbs.
Arrange in 13 by 9 baking dish.
Bake uncovered for 30 minutes.
Pour sauce over chicken, then layer with cheese.
Bake 10 minutes.
Serve with favorite pasta.
This recipe is so unbelievably simple...you wouldn't think the chicken parmesan would be as good as it is, because there is barely anything involved in whipping it up!
Butterfly Chicken
From Kraft
Obviously, this was not the original name of the recipe; but in truth, I can't remember what the original name was! Probably something like "Bow-tie Pasta Chicken" or something. After I'd cooked this dish a time or two, Jeremy asked for it again one day....it took me a moment to figure out what he meant when he wanted the "Butterfly Chicken"! He thought it was named that because the bow-tie pasta looked like a butterfly...and the new name for the recipe was born!
3 cups bow-tie pasta, uncooked
3 T Roasted Red Pepper Italian with Parmesan Dressing (Good Stuff)
6 small, boneless, skinless chicken breast halves
2 cloves garlic, minced
2 cups tomato-basil spaghetti sauce
4 oz Neufchatel cheese (I go ahead and use the whole 8 oz)
1/4 cup Parmesan cheese
Cook pasta and heat dressing in large, nonstick skillet on medium heat.
Add chicken and garlic; cook 5 minutes.
Turn chicken and cook 4-5 minutes or until done.
Drain pasta, return to pan, and set aside.
Add pasta sauce and cream cheese to chicken in skillet, cook on medium-low heat 2-3 minutes or until cheese is completely melted, mixture is well blended, and chicken is coated with sauce, stirring occasionally.
Remove chicken from skillet and keep warm.
Add sauce mixture to pasta mixture; mix well.
Top with parmesan cheese.
Optional - add broccoli.
Instead of keeping the chicken breasts whole, removing them, and then adding them to the top of each serving, I typically go ahead and cut the breasts into bite size pieces and mix the whole dish together.
Obviously, this was not the original name of the recipe; but in truth, I can't remember what the original name was! Probably something like "Bow-tie Pasta Chicken" or something. After I'd cooked this dish a time or two, Jeremy asked for it again one day....it took me a moment to figure out what he meant when he wanted the "Butterfly Chicken"! He thought it was named that because the bow-tie pasta looked like a butterfly...and the new name for the recipe was born!
3 cups bow-tie pasta, uncooked
3 T Roasted Red Pepper Italian with Parmesan Dressing (Good Stuff)
6 small, boneless, skinless chicken breast halves
2 cloves garlic, minced
2 cups tomato-basil spaghetti sauce
4 oz Neufchatel cheese (I go ahead and use the whole 8 oz)
1/4 cup Parmesan cheese
Cook pasta and heat dressing in large, nonstick skillet on medium heat.
Add chicken and garlic; cook 5 minutes.
Turn chicken and cook 4-5 minutes or until done.
Drain pasta, return to pan, and set aside.
Add pasta sauce and cream cheese to chicken in skillet, cook on medium-low heat 2-3 minutes or until cheese is completely melted, mixture is well blended, and chicken is coated with sauce, stirring occasionally.
Remove chicken from skillet and keep warm.
Add sauce mixture to pasta mixture; mix well.
Top with parmesan cheese.
Optional - add broccoli.
Instead of keeping the chicken breasts whole, removing them, and then adding them to the top of each serving, I typically go ahead and cut the breasts into bite size pieces and mix the whole dish together.
Angel Chicken
From Kraft...
While this is a slow cooker recipe, it is not one that can be left to cook while you are away at work all day long. It only cooks 2-3 hours on high, so be careful not to let it go too long! I like cooking a double batch on a Sunday...we have a quick-prep (but scrumptious) Sunday night supper, and have some left for easy suppers later in the week.
4 oz cream cheese
1 can cream of mushroom soup
1/4 cup Tuscan House Italian dressing
1/4 cup dry white wine
1.5 lb boneless, skinless chicken thighs (or breasts), cut into bite size pieces
1/2 lb. angel hair pasta
2 T parsley
Beat cream cheese, soup, dressing, and wine with wire whisk until blended.
Pour over chicken in slow cooker; cover.
Cook on high 2-3 hours or low 4-5 hours.
Cook pasta about 15 minutes before chicken is done. Serve topped with chicken mixture and fresh chopped parsley.
While this is a slow cooker recipe, it is not one that can be left to cook while you are away at work all day long. It only cooks 2-3 hours on high, so be careful not to let it go too long! I like cooking a double batch on a Sunday...we have a quick-prep (but scrumptious) Sunday night supper, and have some left for easy suppers later in the week.
4 oz cream cheese
1 can cream of mushroom soup
1/4 cup Tuscan House Italian dressing
1/4 cup dry white wine
1.5 lb boneless, skinless chicken thighs (or breasts), cut into bite size pieces
1/2 lb. angel hair pasta
2 T parsley
Beat cream cheese, soup, dressing, and wine with wire whisk until blended.
Pour over chicken in slow cooker; cover.
Cook on high 2-3 hours or low 4-5 hours.
Cook pasta about 15 minutes before chicken is done. Serve topped with chicken mixture and fresh chopped parsley.
One Dish Chicken and Rice Bake
From Campbells...
Cream of mushroom soup
1 cup water
3/4 cup uncooked rice (increase water if cooking brown rice)
1/4 tsp paprika
1/4 tsp pepper
4 boneless, skinless chicken breasts
Mix soup, water, rice, paprika, and pepper in 2 quart shallow baking dish.
Top with chicken.
Season with additional paprika and pepper.
Cover.
Bake at 375 degrees for 45 minutes.
Add a salad and -- Presto! -- only one baking dish to clean up!
Cream of mushroom soup
1 cup water
3/4 cup uncooked rice (increase water if cooking brown rice)
1/4 tsp paprika
1/4 tsp pepper
4 boneless, skinless chicken breasts
Mix soup, water, rice, paprika, and pepper in 2 quart shallow baking dish.
Top with chicken.
Season with additional paprika and pepper.
Cover.
Bake at 375 degrees for 45 minutes.
Add a salad and -- Presto! -- only one baking dish to clean up!
Garlic Chicken
From Kraft...
4 boneless, skinless chicken breast halves
20 garlic cloves, peeled
3/4 cup chicken broth
1/4 cup light caesar dressing
1/4 cup grated parmesan cheese
Heat large, nonstick skillet on medium-high heat.
Add chicken and garlic, cook 4 minutes, turning chicken after 2 minutes.
Stir in broth and dressing; cover with lid.
Cook chicken 4 minutes per side or until done.
Sprinkle with parmesan cheese.
Remove from heat.
Let stand, covered, for 1 minute.
*May want to increase ingredients for more sauce.
4 boneless, skinless chicken breast halves
20 garlic cloves, peeled
3/4 cup chicken broth
1/4 cup light caesar dressing
1/4 cup grated parmesan cheese
Heat large, nonstick skillet on medium-high heat.
Add chicken and garlic, cook 4 minutes, turning chicken after 2 minutes.
Stir in broth and dressing; cover with lid.
Cook chicken 4 minutes per side or until done.
Sprinkle with parmesan cheese.
Remove from heat.
Let stand, covered, for 1 minute.
*May want to increase ingredients for more sauce.
Greek Style Lemon Roast Chicken
1 whole roasting chicken (3.5 lb)
1 lemon, washed, halved (I like more than 1!)
1.2 cup Green Vinaigrette Dressing
Heat oven to 350 degrees.
Place chicken in 13 by 9 baking dish.
Squeeze juice from lemon(s) into small bowl; place squeezed halves in chicken cavity.
Mix dressing with juice; drizzle over chicken.
Bake 1.5 hours or until chicken is done (165 degrees), basting occasionally with pan juices.
1 lemon, washed, halved (I like more than 1!)
1.2 cup Green Vinaigrette Dressing
Heat oven to 350 degrees.
Place chicken in 13 by 9 baking dish.
Squeeze juice from lemon(s) into small bowl; place squeezed halves in chicken cavity.
Mix dressing with juice; drizzle over chicken.
Bake 1.5 hours or until chicken is done (165 degrees), basting occasionally with pan juices.
Pace Chicken
1.5 cups salsa
3 T brown sugar
1 T honey dijon mustard
4 boneless, skinless chicken breasts
Pour combined salsa, sugar, and mustard over chicken.
Bake at 400 degrees for 20 minutes.
Serve over rice.
3 T brown sugar
1 T honey dijon mustard
4 boneless, skinless chicken breasts
Pour combined salsa, sugar, and mustard over chicken.
Bake at 400 degrees for 20 minutes.
Serve over rice.
Honey Mustard Chicken
1 T butter
1 can cream of mushroom soup
4 boneless, skinless chicken breast halves
2 T honey
1/4 cup mayo
1 T spicy brown mustard
4 cup hot cooked rice
Heat butter in skillet.
Add chicken and cook until browned.
Add soup, mayo, honey, and mustard.
Heat to a boil.
Cover and cook on low heat 5 minutes or until done.
Sprinkle with pecans (optional) and serve with rice.
1 can cream of mushroom soup
4 boneless, skinless chicken breast halves
2 T honey
1/4 cup mayo
1 T spicy brown mustard
4 cup hot cooked rice
Heat butter in skillet.
Add chicken and cook until browned.
Add soup, mayo, honey, and mustard.
Heat to a boil.
Cover and cook on low heat 5 minutes or until done.
Sprinkle with pecans (optional) and serve with rice.
Golden Chicken
From Mama's kitchen...
Simple, simple, simple....
Put golden cream of chicken and/or cream of mushroom on chicken.
Add Season-all.
Cover with tin-foil.
Cook on 350 degrees for one hour.
Simple, simple, simple....
Put golden cream of chicken and/or cream of mushroom on chicken.
Add Season-all.
Cover with tin-foil.
Cook on 350 degrees for one hour.
Heinz 57 Chicken
From Mama's kitchen...
Brown chicken (whole chicken cut up, breasts....I've cooked it with several types, but as a little girl I thought the drumsticks on the cut up whole chicken are the best parts) with butter.
Drain butter.
Add the following:
1/2 cup Heinz 57 sauce (or more...)
1/2 cup water
1/2 cup BBQ sauce
Season-all
Bring to a boil.
Simmer 45 minutes.
Uncover and cook 10 more minutes.
When I was growing up, this was a mean meal when paired with some macaroni & cheese and some mashed potatoes...
Brown chicken (whole chicken cut up, breasts....I've cooked it with several types, but as a little girl I thought the drumsticks on the cut up whole chicken are the best parts) with butter.
Drain butter.
Add the following:
1/2 cup Heinz 57 sauce (or more...)
1/2 cup water
1/2 cup BBQ sauce
Season-all
Bring to a boil.
Simmer 45 minutes.
Uncover and cook 10 more minutes.
When I was growing up, this was a mean meal when paired with some macaroni & cheese and some mashed potatoes...
Famous Roast
Reader submission into the Paula Deen magazine...
EASIEST roast recipe EVER! This recipe is perfect for us for more than one reason:
1) we're not big potato & carrots people - this recipe has neither
2) only 4 ingredients = quick and easy prep
3) slow cooker recipe!
14.5 oz stewed tomatoes (sometimes it is hard to find this size...buy the bigger can and freeze half for later)
cream of mushroom soup
dry onion soup mix
3.5 lb. boneless beef chuck roast
In medium bowl, combine tomatoes, soup, and soup mix.
Place roast in slow cooker.
Pour mixture over roast.
Cover and cook on low 8 hours or until roast is tender.
Not only is this one of the easiest roast recipes I've ever seen, it also makes one of the best tasting roasts you'll ever find...maybe that's how the recipe got its name!
EASIEST roast recipe EVER! This recipe is perfect for us for more than one reason:
1) we're not big potato & carrots people - this recipe has neither
2) only 4 ingredients = quick and easy prep
3) slow cooker recipe!
14.5 oz stewed tomatoes (sometimes it is hard to find this size...buy the bigger can and freeze half for later)
cream of mushroom soup
dry onion soup mix
3.5 lb. boneless beef chuck roast
In medium bowl, combine tomatoes, soup, and soup mix.
Place roast in slow cooker.
Pour mixture over roast.
Cover and cook on low 8 hours or until roast is tender.
Not only is this one of the easiest roast recipes I've ever seen, it also makes one of the best tasting roasts you'll ever find...maybe that's how the recipe got its name!
Pot Roast
From Paula Deen...
3-4 lb. boneless chuck roast
1 tsp. seasoned salt
2 T vegetable oil
1 cup thinly sliced onion wedges
2 bay leaves
1/4 cup red wine
1 tsp. house seasoning
1/2 tsp. black pepper
1 T beef bouillon granules
3 cloves garlic
cream of mushroom soup
2 T woozy sauce
Preheat oven to 350 degrees.
Rub roast with house seasoning, season salt, and pepper.
Heat oil in large skillet and brown meat, searing on both sides.
Place meat in roaster pan.
Sprinkle bouillon cubes over meat, and cover with onions, garlic, and bay leaves.
Combine mushroom soup, wine, woozy sauce, and half can of water and pour over roast.
Cover and bake 2 to 2.5 hours, or until tender.
Remove and discard bay leaves.
If gray is not thick enough, remove meat and pour gravy into saucepan.
Bring to a boil and thicken by adding 2 T of cornstarch mixed with 1/4 cup cold water, stirring constantly.
This is a tasty roast that came into our lives in our Royston days, and sometimes it even seemed better the second day when we had it for leftovers. I admit, I haven't cooked this roast in years, because the "Famous Roast" is much quicker....still, this recipe made it into the original book, so it deserved to be posted, just in case!
3-4 lb. boneless chuck roast
1 tsp. seasoned salt
2 T vegetable oil
1 cup thinly sliced onion wedges
2 bay leaves
1/4 cup red wine
1 tsp. house seasoning
1/2 tsp. black pepper
1 T beef bouillon granules
3 cloves garlic
cream of mushroom soup
2 T woozy sauce
Preheat oven to 350 degrees.
Rub roast with house seasoning, season salt, and pepper.
Heat oil in large skillet and brown meat, searing on both sides.
Place meat in roaster pan.
Sprinkle bouillon cubes over meat, and cover with onions, garlic, and bay leaves.
Combine mushroom soup, wine, woozy sauce, and half can of water and pour over roast.
Cover and bake 2 to 2.5 hours, or until tender.
Remove and discard bay leaves.
If gray is not thick enough, remove meat and pour gravy into saucepan.
Bring to a boil and thicken by adding 2 T of cornstarch mixed with 1/4 cup cold water, stirring constantly.
This is a tasty roast that came into our lives in our Royston days, and sometimes it even seemed better the second day when we had it for leftovers. I admit, I haven't cooked this roast in years, because the "Famous Roast" is much quicker....still, this recipe made it into the original book, so it deserved to be posted, just in case!
Pepper Steak
From Paula Deen...
1/4 cup vegetable oil
2 medium bell peppers, cut into strips
1.5 lbs. round steak, cut into strips
1 cup water
1 medium onion, sliced
1/2 tsp garlic salt
2 T soy sauce
2-3 tsp sugar
1 T cornstarch
2 tomatoes, cut into wedges
1/4 tsp ground ginger
Heat oil in large, heavy pot.
Add meat and brown 5 minutes.
Stir in water, onion, garlic salt, and ginger.
Bring to boil, cover, reduce heat, & simmer for 10 minutes.
Add peppers.
Simmer 5 additional minutes.
Stir together soy sauce, sugar, & cornstarch. Pour into pot at stir until liquid thickens.
Place tomato wedges on top of meat and bring to a boil.
Simmer 5 minutes longer.
Serve over rice.
1/4 cup vegetable oil
2 medium bell peppers, cut into strips
1.5 lbs. round steak, cut into strips
1 cup water
1 medium onion, sliced
1/2 tsp garlic salt
2 T soy sauce
2-3 tsp sugar
1 T cornstarch
2 tomatoes, cut into wedges
1/4 tsp ground ginger
Heat oil in large, heavy pot.
Add meat and brown 5 minutes.
Stir in water, onion, garlic salt, and ginger.
Bring to boil, cover, reduce heat, & simmer for 10 minutes.
Add peppers.
Simmer 5 additional minutes.
Stir together soy sauce, sugar, & cornstarch. Pour into pot at stir until liquid thickens.
Place tomato wedges on top of meat and bring to a boil.
Simmer 5 minutes longer.
Serve over rice.
Sweet & Sour Pork
3 cups cubed, peeled Yukon Gold potaotes
1 cup chopped onion
1 cup water
3 lb. pork roast, trimmed
1/2 cup ketchup
4 cloves garlic, minced
3 T red wine vinegar
2 T light brown sugar
2 T soy sauce
1 tsp Dijon mustard
1/2 tsp ground black pepper
salt
Arrange potatoes and onions in bottom of slow cooker.
Place pork on top.
Spread garlic over pork.
In bowl, whisk together water, ketchup, vinegar, sugar, soy sauce, mustard, black pepper, and salt.
Pour mixture over pork.
Cover and cook on low 6-8 hours or high 3-4 hours.
Slice pork crosswise into thin slices and serve.
1 cup chopped onion
1 cup water
3 lb. pork roast, trimmed
1/2 cup ketchup
4 cloves garlic, minced
3 T red wine vinegar
2 T light brown sugar
2 T soy sauce
1 tsp Dijon mustard
1/2 tsp ground black pepper
salt
Arrange potatoes and onions in bottom of slow cooker.
Place pork on top.
Spread garlic over pork.
In bowl, whisk together water, ketchup, vinegar, sugar, soy sauce, mustard, black pepper, and salt.
Pour mixture over pork.
Cover and cook on low 6-8 hours or high 3-4 hours.
Slice pork crosswise into thin slices and serve.
Twice Baked Potato
From Jeremy's mom's kitchen...
Whole potatoes (1-2 more than the # of people eating)
1/4 cup soft or melted butter
4 oz. sour cream
salt & pepper
shredded cheese
Bake potatoes at 375 degrees for 1 hour.
Cut in half and scoop potato out - leave some around the edges.
Mix potatoes and all above ingredients - mixture should be creamy.
Place mixture in potatoes - add cheese on top.
Bake 20-30 minutes at 350 degrees.
It's not listed, but I'm thinking some bacon would be pretty good on these guys as well!
Whole potatoes (1-2 more than the # of people eating)
1/4 cup soft or melted butter
4 oz. sour cream
salt & pepper
shredded cheese
Bake potatoes at 375 degrees for 1 hour.
Cut in half and scoop potato out - leave some around the edges.
Mix potatoes and all above ingredients - mixture should be creamy.
Place mixture in potatoes - add cheese on top.
Bake 20-30 minutes at 350 degrees.
It's not listed, but I'm thinking some bacon would be pretty good on these guys as well!
Pork & Beans
How Mama added a little touch to make those out-of-the-can beans taste much better...
Microwave or brown onion and bell pepper 2 minutes.
Add beans, brown sugar, BBQ sauce, bacon, and a squirt of mustard.
Stir, microwave for 10 minutes.
Cook at 350 degrees for 15-20 minutes.
I rarely cook these, since Jeremy typically doesn't eat pork & beans...maybe they'll make a comeback in my kitchen once the kids get a little older!
Microwave or brown onion and bell pepper 2 minutes.
Add beans, brown sugar, BBQ sauce, bacon, and a squirt of mustard.
Stir, microwave for 10 minutes.
Cook at 350 degrees for 15-20 minutes.
I rarely cook these, since Jeremy typically doesn't eat pork & beans...maybe they'll make a comeback in my kitchen once the kids get a little older!
Homemade Veggie Soup
From Mama's kitchen, altered a little just for us...
Large can crushed tomatoes
2 cans tomato sauce
tomato juice
1 lb. hamburger or turkey meat
2-4 potatoes (baking or sweet)
butter beans
corn
green beans
carrots
1/4-1/2 cup rice
salt & pepper
Brown meat and drain.
Put all ingredients in pot.
Add desired amount of tomato juice.
Boil, then let simmer.
Make sure to whip up a batch of corn bread to go along with this cozy meal!
Large can crushed tomatoes
2 cans tomato sauce
tomato juice
1 lb. hamburger or turkey meat
2-4 potatoes (baking or sweet)
butter beans
corn
green beans
carrots
1/4-1/2 cup rice
salt & pepper
Brown meat and drain.
Put all ingredients in pot.
Add desired amount of tomato juice.
Boil, then let simmer.
Make sure to whip up a batch of corn bread to go along with this cozy meal!
Cheesy Spinach and Bacon Dip
A tasty recipe that is perfect for fall football days!
1 lb Velveeta
4 oz. cream cheese, cut up
Ro*tel, undrained
10 oz. pkg. frozen, chopped spinach
8 slices bacon, cooked & crumbled
Cut Velveeta into 1/2" cubes and place in large microwaveable bowl.
Add spinach (already thawed and drained), cream cheese, tomatoes & chilies, and bacon.
Microwave on high 5 minutes or until Velveeta is completely melted and mixture is well blended, stirring after 3 minutes.
Serve with tortilla chips or assorted cut up veggies.
If making this for a large group, it can be made and kept warm in a slow cooker.
1 lb Velveeta
4 oz. cream cheese, cut up
Ro*tel, undrained
10 oz. pkg. frozen, chopped spinach
8 slices bacon, cooked & crumbled
Cut Velveeta into 1/2" cubes and place in large microwaveable bowl.
Add spinach (already thawed and drained), cream cheese, tomatoes & chilies, and bacon.
Microwave on high 5 minutes or until Velveeta is completely melted and mixture is well blended, stirring after 3 minutes.
Serve with tortilla chips or assorted cut up veggies.
If making this for a large group, it can be made and kept warm in a slow cooker.
Tuesday, June 21, 2011
Ice Cream Sandwich Cake
Love, love, love this summertime dessert -- made with all the yummy goodness that is found in ice cream sandwiches!
1/2 cup fudge ice cream topping, warmed
12 oz Cool Whip, thawed & divided
1 small package Jell-O Chocolate Instant Pudding Mix
8 + Oreos (I always enjoy more)
12 vanilla ice cream sandwiches
Pour fudge into medium bowl.
Stir in 1 cup of Cool Whip with wire whisk until well blended.
Add dry pudding mix and stir 2 minutes or until well blended.
If mixture is too thick to spread, stir in 1/4 cup milk.
Chop Oreos into rough chunks and stir into mixture.
Arrange 4 sandwiches on 24" x 12" piece of foil.
Top with half of pudding mixture.
Repeat layers.
Top with remaining 4 sandwiches.
Frost top and sides with remaining Cool Whip.
Bring up foil sides to loosely seal.
Freeze at least 4 hours before serving.
YUM - no joke, this is just as good as those pricier ice cream cakes from the DQ!
1/2 cup fudge ice cream topping, warmed
12 oz Cool Whip, thawed & divided
1 small package Jell-O Chocolate Instant Pudding Mix
8 + Oreos (I always enjoy more)
12 vanilla ice cream sandwiches
Pour fudge into medium bowl.
Stir in 1 cup of Cool Whip with wire whisk until well blended.
Add dry pudding mix and stir 2 minutes or until well blended.
If mixture is too thick to spread, stir in 1/4 cup milk.
Chop Oreos into rough chunks and stir into mixture.
Arrange 4 sandwiches on 24" x 12" piece of foil.
Top with half of pudding mixture.
Repeat layers.
Top with remaining 4 sandwiches.
Frost top and sides with remaining Cool Whip.
Bring up foil sides to loosely seal.
Freeze at least 4 hours before serving.
YUM - no joke, this is just as good as those pricier ice cream cakes from the DQ!
Triple Layer Lemon Pie
Great frozen/cold pie for hot summer days! We love whipping this up at the beach because it takes all of 5-10 minutes from start to finish; this is also a great recipe for little hands to help with. We made this pie at the beach recently, and I swear Em ended up eating half of it herself! This recipe is originally from kraftfoods.com - it says to keep it in the refrigerator, but I've found it works better to keep it in the freezer and then pull it out a little while before you want to serve it....maybe that has something to do with the insane Georgia heat!
2 small packages Jell-o Lemon Instant Pudding
2 cups cold milk
2 T lemon juice
Graham cracker pie crust
12 oz Cool Whip (original recipe calls for 8...I like a little extra on top)
Beat pudding mixes, milk, and juice with whisk for 2 minutes; pudding will be thick.
Spread 1 1/2 cups into bottom of crust.
Mix 4 oz of Cool Whip into remaining pudding mixture.
Spread into crust.
Spread remaining Cool Whip on top of pie.
Places in refrigerator or freezer for 4 hours, or until firm.
See, I told you -- EASY!
2 small packages Jell-o Lemon Instant Pudding
2 cups cold milk
2 T lemon juice
Graham cracker pie crust
12 oz Cool Whip (original recipe calls for 8...I like a little extra on top)
Beat pudding mixes, milk, and juice with whisk for 2 minutes; pudding will be thick.
Spread 1 1/2 cups into bottom of crust.
Mix 4 oz of Cool Whip into remaining pudding mixture.
Spread into crust.
Spread remaining Cool Whip on top of pie.
Places in refrigerator or freezer for 4 hours, or until firm.
See, I told you -- EASY!
Chicken Scampi
Pictures to come soon!
This is a super easy, super quick, and super tasty chicken pasta dish with a thick, lemony sauce. It's been in our relationship from our first year of marriage, and is one of those recipes we kind of forget about sometimes. It pairs really nicely with a Triple Layer Lemon pie for dessert on a summer day!
2 T butter
4 boneless, skinless chicken breasts; cut into bite size pieces
1 or 2 Cream of Chicken soups
1/4 cup water
Lemon Juice to taste (original recipe calls for 2 T...I use much more)
2 cloves minced garlic or 1/2 tsp powder
Pasta (angel hair or thin spaghetti works well)
Heat butter in skillet. Brown chicken. Add soup, water, lemon juice, and garlic. Heat to a boil. Cover and cook over low heat five minutes or until done.
Serve with pasta.
This is a super easy, super quick, and super tasty chicken pasta dish with a thick, lemony sauce. It's been in our relationship from our first year of marriage, and is one of those recipes we kind of forget about sometimes. It pairs really nicely with a Triple Layer Lemon pie for dessert on a summer day!
2 T butter
4 boneless, skinless chicken breasts; cut into bite size pieces
1 or 2 Cream of Chicken soups
1/4 cup water
Lemon Juice to taste (original recipe calls for 2 T...I use much more)
2 cloves minced garlic or 1/2 tsp powder
Pasta (angel hair or thin spaghetti works well)
Heat butter in skillet. Brown chicken. Add soup, water, lemon juice, and garlic. Heat to a boil. Cover and cook over low heat five minutes or until done.
Serve with pasta.
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