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.
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