Sunday, October 31, 2010
Mmmm...Chicken Enchiladas
Sunday, July 18, 2010
Stroganoff
Ingredients
- 1 pound ground beef
- 1/2 cup chopped onion
- 1 tablespoon all-purpose flour
- 1/2 teaspoon salt
- 1/4 teaspoon paprika
- 1 (10.75 ounce) can condensed cream of mushroom soup
- 1 cup sour cream
- 8 ounces macaroni
Directions
- In a large skillet over medium heat, saute the meat and onions for 10 minutes, or until the meat is browned and the onion is tender. Stir in the flour, salt and paprika. Then add the mushroom soup, mix well and cook, uncovered, for 20 minutes.
- Reduce heat to low and add the sour cream, stirring well and allowing to heat through. Cover and set this mixture aside.
- Cook the egg noodles according to package directions. Drain the water from the noodles and pour the meat mixture over the noodles.
No Bake Cookies
Ingredients
- 1 3/4 cups white sugar
- 1/2 cup milk
- 1/2 cup butter
- 4 tablespoons unsweetened cocoa powder
- 1/2 cup crunchy peanut butter (I prefer smooth)
- 3 cups quick-cooking oats
- 1 teaspoon vanilla extract
Directions
In a medium saucepan, combine sugar, milk, butter, and cocoa. Bring to a boil, and cook for 1 1/2 minutes. Remove from heat, and stir in peanut butter, oats, and vanilla. Drop by teaspoonfuls onto wax paper. Let cool until hardened.
Peach Cobbler
Peanut Butter Bars With Chocolate Fudge Frosting
1 c. peanut butter
1 egg
1/2 c. butter
1 c. brown sugar
1 c. Coach's Oats
3/4 c. whole wheat flour
1/4 c. white flour
1/2 tsp. soda
In a large bowl, cream together peanut butter, egg, butter and brown sugar until light an whippy. Add remaining ingredients, then press into a small cookies sheet. Bake in an oven preheated to 375 degrees for exactly nine minutes. Don't overcook it! It might look a little soft and gooey, but it will set as it cools. Allow to cool before frosting & cutting into bars.
Whippy Cocoa Fudge Frosting
2 sticks butter, softened
4 c. powdered sugar
1/4 c. milk
1 1/2 c. semi-sweet chocolate chips
In a microwave safe bowl, melt chocolate chips just until barely melted. Using and electric beater/mixer, beat in the butter, then slowly add the powdered sugar and just enough milk to make the frosting a nice, spreadable consistency. Frost cooled bars. Allow frosting to set up for about 30 minutes before cutting. ENJOY!
Corn Chowder
1 onion (2 c. chopped)
3 stalks of celery
3-4 ears of corn (about 2 c.)
¼ c. butter
¼ c. olive oil
¾ t. salt
½ t. garlic salt
3 T. flour
1 ½ c. cream
2 c. milk
¾ c. parsley (chopped)
pepper
In a medium pan boil potatoes in water and add about ½ t. salt, this will take about 20 minutes. Stir every few minutes. In the mean time, start on the base of the soup.
In a large pan sauté onions, celery, corn (after being cut off the cob), butter, and olive oil, until vegetables soften, 10-12 minutes. Add garlic salt, salt and flour, mix well and continue to stir over heat for about 3 more minutes. Slowly add cream, stir until all ingredients are fully combined. The soup should be very thick, keep stirring over medium heat, and add milk in ½ cup increments. Add the parsley and cook until soup comes to a boil. Add potatoes (after draining). Let simmer for a few minutes, serve hot. Salt and pepper to taste.
Saturday, March 27, 2010
Toasted Sesame Candy Chicken
Tuesday, March 16, 2010
Poppy Seed Chicken
1 16 oz container sour cream
1 can cream of chicken soup
1 can cream of mushroom soup or cream of celery soup
1 stick snack crackers, crushed
2 tsp poppy seed
1/2 cup butter, melted
Tear cooled breasts into bite sized pieces, and put in bottom of casserole dish.
Mix together sour cream, cream of chicken soup and cream of mushroom (or cream of celery) soup and spread on top of chicken. Cover with crushed snack crackers. Sprinkle poppy seed on top. Drizzle melted butter on top.
Place in preheated 350°F oven until warmed through, about 20-25 minutes.
Monday, March 15, 2010
Baked Potato Soup
Ingredients
4 baking potatoes (about 2.5 pounds)
2/3 cup all purpose flour
6 cups 2% reduced-fat milk
1 cup reduced-fat shredded extra-sharp cheddar cheese, divided
1 tsp. salt
1/2 tsp. black pepper
1 cup reduced-fat sour cream
3/4 cup chopped green onions, divided
6 bacon slices, cooked and crumbled
Directions
Preheat oven to 400 degrees
Pierce potatoes with a fork; bake at 400 for 1 hour or until tender. Cool. Peel potatoes, coarsely mash them. Discard skins.
Lightly spoon flour into a dry measuring cup; level with a knife. Place flour in a large dutch oven; gradually add milk, stirring with a whisk until blended. Cook over medium heat until thick and bubbly (about 8 min). Add mashed potatoes, 3/4 cup cheese, salt, and pepper, stirring until cheese melts. Remove from heat.
Stir in sour cream and 1/2 cup onions. Cook over low heat for 10 minutes or until thoroughly heated (do not boil). Sprinkle each serving with cheese, onions, and bacon.
Yields: 8- 1.5 cup servings.
Friday, March 12, 2010
Fried Chicken
Friday, March 5, 2010
Bombshell Brownies with Frosting
Easy Pizza Dough
1 envelope active dry yeast
1 cup warm water, 110° F.
1 1/2 teaspoons sugar
2 1/4 tp 2 1/2 cups all-purpose flour
2 tablespoons olive oil
1 teaspoon salt
Preparation:
Combine 2 1/4 cups flour and salt in a large bowl; pour in oil and yeast mixture and stir until a stiff dough is formed. Turn dough out onto a floured surface; knead about 5 minutes, or until smooth and elastic. Add extra flour as needed to keep from sticking to hands and board.
Place in a large bowl greased with shortening or butter; turn dough over to coat the dough well. Cover with towel and let rise in a warm place for about 30 minutes. Dough should double in bulk. Punch down the dough and shape to fit a lightly greased pizza pan which as been sprinkled lightly with cornmeal. Keep dough slightly thick around the edges. Fill with favorite filling and toppings and bake for about 15 to 20 minutes at 425°.
Tuesday, March 2, 2010
French Bread
1 package quick acting yeast
2 C lukewarm water
4 C Flour (sifted)
1 tablespoon sugar
2 teaspoon salt
Instructions:
Dissolve yeast in 1 cup lukewarm water. Add flour, sugar, and salt together in a large bowl, then stir in the dissolved yeast. Add just enough of the second cup of water to hold the dough together (I used the whole cup). Mix until soft and rather sticky. Cover and set bowl in a warm spot. Let rise until double in size (30 mins to 1 hour). (I usually sprinkle it with flour so that it doesn't stick to your hands and the bowl, I also spray the bowl with pam or crisco so it doesn't stick. Adding four to the dough will make the bread more crispy though.
When dough is high and spongy, punch down. Divide into 2 parts and put each in a greased loaf pan. Cover and let rise (about 30 mins). Brush top with melted butter. Bake 45 minutes at 400 degrees.
Sunday, February 28, 2010
Redneck Tacos
Ingredients:
1 pound hamburger
1 medium onion
1 cup cooked spinach, drained well and chopped fine (I use fresh spinach - wash it well about 1 handful- boil water and place spinach in the hot water for 5-10 mins- I chop it but you can do what you want)
Saturday, February 20, 2010
Enchilada Lasagna
Ingredients
6 tablespoons butter
6 tablespoons all-purpose flour
3 1/2 cups milk
1 1/2 cups chicken stock
1/2 pound shredded pepper jack cheese
1/2 teaspoon salt
9 teaspoons vegetable oil
18 corn tortillas
4 cups cooked cubed or bite size chicken meat (2 pounds boneless skinless breasts)
2 teaspoons Emeril's Southwest Essence
6 poblano peppers, roasted, peeled and seeded
1 cup chopped green onions
3/4 pound (3 cups) shredded Monterey Jack cheese
1 cup chopped fresh tomatoes
2 tablespoons chopped fresh cilantro leaves, plus more for garnishing, if desired
4 ounces Queso Anejo, shredded (substitute Parmesan if unavailable)
1 cup sour cream, for serving
Salsa or Pico de Gallo, for serving, optional
Directions
Melt the butter in a medium saucepan over medium heat. Whisk in the flour and cook, stirring constantly, for 1 minute. Whisk in the milk, little by little, until thoroughly combined. Add the chicken stock and bring sauce to a boil. Reduce heat to a simmer and cook until thickened and flavorful, about 10 minutes. Add the pepper jack and stir until melted. Season with the salt and remove from the heat. Set aside, covered, while you assemble the remaining ingredients.
Heat a small skillet over high heat. When hot, add 1/2 teaspoon of the vegetable oil and 1 of the tortillas. Cook until soft, turning midway, about 1 minute per tortilla. Transfer to a plate and cover while you cook the remaining tortillas, adding additional 1/2 teaspoon of oil for each tortilla. Set aside on a plate and cover with plastic wrap or foil.
Preheat the oven to 350 degrees F. Lightly grease a 9-by 13-inch casserole.
Spoon 1 cup of the sauce onto the bottom of the casserole dish. Top with 6 of the tortillas, spreading them evenly to form a complete layer. Top with half of the chicken, 1 teaspoon of the Southwest Essence, half of the poblanos, half of the green onions, 1 1/2 cups of the sauce, and 1/3 of the shredded Monterey Jack. Make another layer in exactly the same way: 6 tortillas, the remaining chicken, 1 teaspoon of the Southwest Essence, remaining poblanos, remaining green onions, 1 1/2 cups of the sauce, and 1/3 of the shredded Monterey Jack. Top with the remaining 6 tortillas, remaining sauce, tomatoes, cilantro, and remaining Monterey Jack, then sprinkle the Queso Anejo evenly over the top.
Cover the casserole with aluminum foil and bake for 45 minutes. Remove the foil and continue to bake for about 15 minutes longer, or until the casserole is bubbly and light golden brown on top.
Serve immediately, garnished with a dollop of sour cream, more chopped cilantro, and a spoonful of salsa or pico de gallo, if desired.
Sunday, February 14, 2010
Pineapple Pork
Ingredients
Enough pork chops to feed those in your home for dinner that evening
Make sure they are thickly cut (usually bone in are thicker and also give a little more flavor)
2-4 Tbl sp.(per chop) Pepper (fresh grind is best but regular black pepper is fine too - the amount of pepper depends on the person too)
2 Tbl sp (per chop) Salt
1 large onion (we prefer yellow but red will work as well) Sliced
1 can sliced Pineapple
2 pats Butter (per chop)
Teriyaki Sauce or Use * Trevor's recipe
Tin Foil
* Trevor's Teriyaki Sauce 1 cup water, 2 tbl sp soy sauce, 3 tbl sp sugar (to taste)
Directions
Slice Onion
Rub chops with salt and pepper
Place slices of onion and Pineapple on chop (the amount of both depends on the person)
Place 2 pats of butter on top of pineapple
Wrap chop in Tin Foil - like a tent (wrap chops individually)
Cooking Options
Bbq - haven't tried this method yet.
Oven - 350 degrees for 45-60 minutes
Tastes great with a baked potato :)
I'll post pictures as soon as I make this again