I served this tonight with waffles. Serves the savory and sweet craving I was having today. I couldn't find a recipe to meet the needs of the ingredients I had on hand. So, this is what I cam up with and it was delish!
2 cups frozen homegrown sweet corn
2 cups diced ham
2 cups diced hash browns
1 onion diced
1/2 sweet bell pepper
10 baby carrots chopped
1 can cheddar cheese soup
2 cans cream of chicken soup
1 can evaporated milk
1 can chicken broth
2 teaspoons montreal seasoning for vegetables
1/2 teaspoon garlic powder
salt and pepper to taste
I put all the ingredients in the crock pot for 4 hours on high because the corn was still frozen as well as the hash browns. It probably would have been ok on low for 4 hours.
Saturday, November 28, 2009
Sunday, November 8, 2009
Cheesecake-Filled Pumpkin Cupcakes Recipe - Every Day with Rachael Ray
Cheesecake-Filled Pumpkin Cupcakes Recipe - Every Day with Rachael Ray
Word to the wise...Don't use the three sticks of butter it calls for in the recipe. I would try 3 tablespoons.
Happy Thanksgiving!
Saturday, November 7, 2009
Chicken Ravioli
Recently, I got a whole cookbook worth of recipes from my friend Brea (Nelson) Harms. Boy, have they become a regular part of my life. One recipe she sent was Chicken Tortellini. I have adjusted it to meet what ingredients I could find in Wal-Mart (I curse every time I enter that store) or have in the freezer. So, I am giving her original recipe and my edits in parentheses.
8 oz fresh cheese tortellini (half a 25 oz bag of frozen cheese raviolis)
4 oz Monterey Jack Cheese, sliced (4 slices Provolone cheese)
4 boneless, skinless chicken breasts cut into bite size pieces
flour
1/3 cup margarine (I don't even look at a margarine, I only use BUTTER!!)
(2 garlic cloves chopped)
(2 tsp red pepper flakes)
salt and pepper
1 onion, chopped
1 1/2 cup chicken broth
4 oz of mushrooms
2 chicken bouillon cubes
1 tsp sugar
4 oz Monterey Jack Cheese (Italian blend shredded cheese)
1/2 cup sour cream
Spread the ravioli in the bottom of an 8 x 8 pan. As you can see, I split one bag in two pans.
Cut the chicken into bite size pieces.
Coat with flour, salt and pepper.
Melt butter in pan and add chopped garlic.
Add coated chicken to pan.
Cook on low flame or whatever that translates to an electric stove. I sprinkle with red pepper flakes too.
In the meantime, put cheese slices on top of ravioli.
Layer the chicken on top of sliced cheese.
Saute onions in drippings left from cooking the chicken. If you use fresh mushrooms instead of canned, saute them with onions once onions are almost cooked.
Add broth, bouillon, sugar and bring to boil for five minutes. Add shredded cheese.
When cheese is melted add sour cream.
Pour over chicken.
If you are making right away, bake at 275 for 45 minutes. You may prepare up to 2 days in advance and store covered in the refrigerator. Freezer for up to a month. Put in refrigerator night before you want to bake to thaw. Bake cold at 300 for 45 minutes.
8 oz fresh cheese tortellini (half a 25 oz bag of frozen cheese raviolis)
4 oz Monterey Jack Cheese, sliced (4 slices Provolone cheese)
4 boneless, skinless chicken breasts cut into bite size pieces
flour
1/3 cup margarine (I don't even look at a margarine, I only use BUTTER!!)
(2 garlic cloves chopped)
(2 tsp red pepper flakes)
salt and pepper
1 onion, chopped
1 1/2 cup chicken broth
4 oz of mushrooms
2 chicken bouillon cubes
1 tsp sugar
4 oz Monterey Jack Cheese (Italian blend shredded cheese)
1/2 cup sour cream
Spread the ravioli in the bottom of an 8 x 8 pan. As you can see, I split one bag in two pans.
Cut the chicken into bite size pieces.
Coat with flour, salt and pepper.
Melt butter in pan and add chopped garlic.
Add coated chicken to pan.
Cook on low flame or whatever that translates to an electric stove. I sprinkle with red pepper flakes too.
In the meantime, put cheese slices on top of ravioli.
Layer the chicken on top of sliced cheese.
Saute onions in drippings left from cooking the chicken. If you use fresh mushrooms instead of canned, saute them with onions once onions are almost cooked.
Add broth, bouillon, sugar and bring to boil for five minutes. Add shredded cheese.
When cheese is melted add sour cream.
Pour over chicken.
If you are making right away, bake at 275 for 45 minutes. You may prepare up to 2 days in advance and store covered in the refrigerator. Freezer for up to a month. Put in refrigerator night before you want to bake to thaw. Bake cold at 300 for 45 minutes.
Wednesday, October 21, 2009
Tater Tot Beef Casserole
This is a yummy recipe that has turned into a little of this and a little of that.
1 lb hamburger browned in Worcestershire sauce and 2 cloves garlic finely chopped (I use 2 when I make a 9x13. We like a lot of meat;))
1 onion
1 can beef and vegetable soup
1 can of corn
1 can of mushrooms or about 8 ounces of fresh
1 can of cream of mushroom soup
6-8 ounces of velveeta sliced as thin as you can (if I don't have velveeta I use 2 cups of shredded colby)
1 bag of tater tots
salt and pepper
Layer meat followed by the veggie soup and veggies. Sprinkle with salt and pepper. I have also substituted green beans for corn. One can of soup doesn't completely cover, so you could use two if you want more of it. Spread the cream of mushroom soup over the mushrooms, place sliced velveeta on top of the cream of mushroom soup. As with the beef and veggie soup, you may want two cans of cream of mushroom soup. Pour tater tots on top of cheese. Bake for 30 minutes on 350. This is a great casserole to freeze. Bake for 1 hour on 325 if frozen. For best results, let thaw before baking.
Can you see why I call it a little of this and a little of that. I think you could also subsitute any creamed soup for mushroom. I sometimes dose the veggies with Worcestershire sauce if i happen to not have the veggie soup.
1 lb hamburger browned in Worcestershire sauce and 2 cloves garlic finely chopped (I use 2 when I make a 9x13. We like a lot of meat;))
1 onion
1 can beef and vegetable soup
1 can of corn
1 can of mushrooms or about 8 ounces of fresh
1 can of cream of mushroom soup
6-8 ounces of velveeta sliced as thin as you can (if I don't have velveeta I use 2 cups of shredded colby)
1 bag of tater tots
salt and pepper
Layer meat followed by the veggie soup and veggies. Sprinkle with salt and pepper. I have also substituted green beans for corn. One can of soup doesn't completely cover, so you could use two if you want more of it. Spread the cream of mushroom soup over the mushrooms, place sliced velveeta on top of the cream of mushroom soup. As with the beef and veggie soup, you may want two cans of cream of mushroom soup. Pour tater tots on top of cheese. Bake for 30 minutes on 350. This is a great casserole to freeze. Bake for 1 hour on 325 if frozen. For best results, let thaw before baking.
Can you see why I call it a little of this and a little of that. I think you could also subsitute any creamed soup for mushroom. I sometimes dose the veggies with Worcestershire sauce if i happen to not have the veggie soup.
Thursday, August 27, 2009
Grandma's Freezer Corn
I know this is late in the season, but my method for freezing corn is so easy and so yummy midwinter.
Cut all the corn raw off the cob.
Once it is cut, put into quart bags. Try to measure how much you are putting in. I usually do small bags of 2 cups (equivalent to a can of corn) or 3 cups.
Then you make a brine to pour over the corn.
The brine is 3 cups of water, 6 teaspoons of sugars, and 2 teaspoons of salt. Heat until all sugar and salt is dissolved.
I do a 4 to 1 ratio of corn to brine. Cup brine into bags. Seal. Freeze. Enjoy.
Cut all the corn raw off the cob.
Once it is cut, put into quart bags. Try to measure how much you are putting in. I usually do small bags of 2 cups (equivalent to a can of corn) or 3 cups.
Then you make a brine to pour over the corn.
The brine is 3 cups of water, 6 teaspoons of sugars, and 2 teaspoons of salt. Heat until all sugar and salt is dissolved.
I do a 4 to 1 ratio of corn to brine. Cup brine into bags. Seal. Freeze. Enjoy.
Thursday, June 11, 2009
BBQ Grilled Chicken
Matt even eats this and he doesn't consider chicken to be "manly" food.
Brine
Chicken
When you are ready to grill. Place the chicken on the grill skin side down. Cook for about 20 minutes on medium heat (300-350 degrees) and the flip. Will take up to 45 minutes too cook. When there is 10-15 minutes left spread your favorite bbq sauce on top of the chicken.
Brine
- 8 cups of water
- 4-5 cloves of garlic, smashed with the side of knife
- 1/2 cup of brown sugar
- 2 T. salt
- 1 t. cayenne pepper
- 1 t. paprika
- 1 t. black pepper
Chicken
- 3 legs and 2 thighs or 4 breasts
- 1 gallon ziploc bag
When you are ready to grill. Place the chicken on the grill skin side down. Cook for about 20 minutes on medium heat (300-350 degrees) and the flip. Will take up to 45 minutes too cook. When there is 10-15 minutes left spread your favorite bbq sauce on top of the chicken.
Wednesday, February 25, 2009
Chicken Enchiladas
12 8" flour tortillas
1T. plus 1C. milk
1/4t. cayenne pepper
1/2C. chopped green onion
2 jalapeno peppers, seeded and chopped
1C. sour cream
4 oz. cream cheese
1t. ground cumin
4C. cubed, cooked chicken breast
1/2C. chopped red pepper
1 can cream of chicken soup
1/2 C. shredded cheddar
In non-stick skilled coated with cooking spray, saute green onions and red pepper until tender. Remove from heat. In large bowl, combine cream cheese, 1T milk, and cumin. Add chicken and sauteed onions and peppers. In another bowl, combine soup, sour cream, jalapenos, cayenne pepper, and remaining milk. Stir 2T soup mixture into bowl with chicken mixture. Place approx. 1/3 C. chicken mixture down center of ea. tortilla. Roll up tightly and place seam side down in greased 13x9x2 baking dish. Top with reamining soup mixture. Cover and bake at 350* for 30 min. Uncover and sprinkle with cheddar cheese. Bake 5 min. longer or until cheese is melted.
1T. plus 1C. milk
1/4t. cayenne pepper
1/2C. chopped green onion
2 jalapeno peppers, seeded and chopped
1C. sour cream
4 oz. cream cheese
1t. ground cumin
4C. cubed, cooked chicken breast
1/2C. chopped red pepper
1 can cream of chicken soup
1/2 C. shredded cheddar
In non-stick skilled coated with cooking spray, saute green onions and red pepper until tender. Remove from heat. In large bowl, combine cream cheese, 1T milk, and cumin. Add chicken and sauteed onions and peppers. In another bowl, combine soup, sour cream, jalapenos, cayenne pepper, and remaining milk. Stir 2T soup mixture into bowl with chicken mixture. Place approx. 1/3 C. chicken mixture down center of ea. tortilla. Roll up tightly and place seam side down in greased 13x9x2 baking dish. Top with reamining soup mixture. Cover and bake at 350* for 30 min. Uncover and sprinkle with cheddar cheese. Bake 5 min. longer or until cheese is melted.
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