Fair warning. I am attempting to type this with a clingy princess. She is feeling a bit under the weather today (as evidenced by her puking on the couch and living room floor before making it to the bathroom).
This has to be one of my most requested breakfast meals. I guess it could fall under dessert as well, but since coffee cake is acceptable as a brunch item, I will serve it to my crew for breakfast, and they will love it. In spite of it being an 8x8 cake, it could be gone in one sitting if I didn't use portion control tactics. (Score Mama 1, children 0.)
Credit to Martha Stewart for this one. I did modify a little, initially by mistake. The cake was seriously bland. I'm not a fan of bland cake.
Cinnamon Coffee Cake
2 cups flour
3/4 cup plus 2 tablespoons sugar
1 tablespoon baking powder
1/2 teaspoon salt
1/2 cup vegetable shortening
1 teaspoon cinnamon
1 large egg, beaten
3/4 cup milk
2 tablespoons butter, melted
1. Preheat oven to 350°. Grease an 8-inch square baking pan. In a
medium bowl, combine flour, 3/4 cup sugar, baking powder, and salt. Using
a pastry cutter or two knives, cut in shortening until the mixture resembles
coarse crumbs. Put 1/2 cup of the mixture in a small bowl, stir in
remaining 2 tablespoons sugar and cinnamon, and set aside. Stir egg and
milk into remaining flour mixture. I add in extra sugar and some cinnamon to the batter at this point. It does wonders.
2. Spoon batter into the prepared pan, and smooth the surface. Pour
butter over the top. Sprinkle reserved crumb mixture evenly over the butter
Bake the cake until a toothpick inserted in the center comes out clean,
about 35 minutes.
For variety, you can add chopped pecans or walnuts, fresh blueberries, dried fruit (such as cranberries or raisins), etc. to the topping. Pecans are yummy. I've tried that. I don't do it often though since the hubby was not a huge fan. If I did any of the others, I'd annoy my older kids.
Saturday, June 11, 2011
Sunday, May 22, 2011
Chicken & Dumplings...The Easy Way
Chicken & Dumplings doesn't have to be hard, or take all of a Sunday afternoon to cook. The added bonus is/was a very happy husband. My 3 year old princess said that she wanted to learn how to cook it! (And it's almost easy enough for her to do, if only she could use a sharp knife and the stove.)
Once my oldest gets home from running errands with his grandfather, there will probably be no leftovers. That should say it all right there.
From Southern Living 2010, p. 36.
Chicken & Dumplings
1 32 oz. container low-sodium chicken broth (I just used 4 c. from my freezer.)
3 c. shredded cooked chicken (again, from my freezer or you could buy one already cooked at the store)
1 (10 3/4 oz) can reduced fat cream of chicken soup
1/4 tsp. poultry seasoning
1 (10.2 oz. can) refrigerated jumbo buttermilk biscuits
2 carrots, diced
3 celery ribs, diced
Bring first 4 ingredients to a boil in a Dutch oven over medium-high heat. Cover, reduce heat to low, and simmer, stirring occasionally, 5 minutes. Increase heat to medium-high; return to boil.
Place bicuits on a lightly floured surface. Roll or pat each biscuit to 1/8 in. thickness; cut into 1/2 in. wide strips (pizza cutter works great for this).
Drop strips, one at a time, into boiling broth mixture. Add carrots and celery. Cover, reduce heat to low, and simmer 15-20 minutes, stirring occasionally to prevent dumplings from sticking.
When one is using stock and chicken from the freezer, don't thaw it first. Just throw it in the Dutch oven. This will buy you the time to not have to prep before you start cooking.
Unfortunately, this isn't a good one for the freezer. I was just in the mood for an extra happy husband today.
Til next time!
Once my oldest gets home from running errands with his grandfather, there will probably be no leftovers. That should say it all right there.
From Southern Living 2010, p. 36.
Chicken & Dumplings
1 32 oz. container low-sodium chicken broth (I just used 4 c. from my freezer.)
3 c. shredded cooked chicken (again, from my freezer or you could buy one already cooked at the store)
1 (10 3/4 oz) can reduced fat cream of chicken soup
1/4 tsp. poultry seasoning
1 (10.2 oz. can) refrigerated jumbo buttermilk biscuits
2 carrots, diced
3 celery ribs, diced
Bring first 4 ingredients to a boil in a Dutch oven over medium-high heat. Cover, reduce heat to low, and simmer, stirring occasionally, 5 minutes. Increase heat to medium-high; return to boil.
Place bicuits on a lightly floured surface. Roll or pat each biscuit to 1/8 in. thickness; cut into 1/2 in. wide strips (pizza cutter works great for this).
Drop strips, one at a time, into boiling broth mixture. Add carrots and celery. Cover, reduce heat to low, and simmer 15-20 minutes, stirring occasionally to prevent dumplings from sticking.
When one is using stock and chicken from the freezer, don't thaw it first. Just throw it in the Dutch oven. This will buy you the time to not have to prep before you start cooking.
Unfortunately, this isn't a good one for the freezer. I was just in the mood for an extra happy husband today.
Til next time!
Seasoning Packets and Why I Now Hate Them
Ok, this is a semi-rant. I have come to HATE the prepackaged taco and chili seasoning mixes that one can buy at pretty much any grocery store. Yes, they are incredibly convenient. However, they are also seriously loaded with sodium! So, I have started making my own. I'll get to the chili formula in a minute. I'm waiting on permission to share the taco one, since it's a creation of my friend Jodi, who published it on her blog (see link on the right). I also found one for Ranch seasoning mix, which I'll share, but cannot vouch for its quality. I haven't used it since I only make 1 recipe that calls for it. My dear husband doesn't think that that making the mix (since it makes a lot) is worth it for that.
Now, if you don't have a well stocked spice rack, then obviously use the prepackaged stuff unless you are just looking for an excuse to go buy a bunch of spices. Just avoid adding any more salt.
Chili Seasoning Mix
4 tsp. chili powder
1 Tbsp. crushed red pepper
1 Tbsp. dried minced onion
1 Tbsp. dried minced garlic
2 tsp. white sugar
2 tsp. ground cumin
2 tsp. dried parsley
2 tsp. salt
1 tsp. dried basil
1/4 tsp. ground black pepper
Don't bother with getting out measuring spoons. Compliments of our friend Rachael Ray, 1 Tbsp. is roughly a palmfull, and a teaspoon is 1/3 of a palmfull. There's your measuring. This takes all of 2 minutes once you gather your spices. I also cut way back on the salt, add more crushed red pepper, and use garlic powder instead of the dried minced garlic. (It's what I have.)
Ranch Seasoning Mix (for dip, dressing, or in my case taco soup)
1/2 c. dry buttermilk
1 Tbsp. dried parsley, crushed
1 tsp. dried dill weed (feel free to make Beavis and Butthead jokes here)
1 tsp. onion powder
1/2 tsp. garlic powder
1 tsp. sea salt
1/4 tsp. ground pepper
Mix all of the above. Use 1 Tbsp. for whatever recipe (like taco soup) that calls for a packet of ranch seasoning mix.
For dressing, mix 1 Tbsp. with either 1 c. milk, 1/2 c. plain yogurt, and 1/2 c. lite mayo or 1 c. milk, 1 c. mayo.
Taco Seasoning Mix (NOT ORIGINAL, came from my friend Jodi Kasten)
1 tablespoon chili powder
1/4 teaspoon garlic powder
1/4 teaspoon onion powder
1/4 teaspoon crushed red pepper flakes
1/4 teaspoon dried oregano
1/2 teaspoon paprika
1 1/2 teaspoons ground cumin
1 teaspoon sea salt
1 teaspoon black pepper
I use this in place of 1 packet of taco seasoning mix. I also cut way back on the salt and use what I have in the building (which is usually not sea salt). I also go heavier on the garlic powder and crushed red pepper flakes. (There are no weanies here.)
Now, if you don't have a well stocked spice rack, then obviously use the prepackaged stuff unless you are just looking for an excuse to go buy a bunch of spices. Just avoid adding any more salt.
Chili Seasoning Mix
4 tsp. chili powder
1 Tbsp. crushed red pepper
1 Tbsp. dried minced onion
1 Tbsp. dried minced garlic
2 tsp. white sugar
2 tsp. ground cumin
2 tsp. dried parsley
2 tsp. salt
1 tsp. dried basil
1/4 tsp. ground black pepper
Don't bother with getting out measuring spoons. Compliments of our friend Rachael Ray, 1 Tbsp. is roughly a palmfull, and a teaspoon is 1/3 of a palmfull. There's your measuring. This takes all of 2 minutes once you gather your spices. I also cut way back on the salt, add more crushed red pepper, and use garlic powder instead of the dried minced garlic. (It's what I have.)
Ranch Seasoning Mix (for dip, dressing, or in my case taco soup)
1/2 c. dry buttermilk
1 Tbsp. dried parsley, crushed
1 tsp. dried dill weed (feel free to make Beavis and Butthead jokes here)
1 tsp. onion powder
1/2 tsp. garlic powder
1 tsp. sea salt
1/4 tsp. ground pepper
Mix all of the above. Use 1 Tbsp. for whatever recipe (like taco soup) that calls for a packet of ranch seasoning mix.
For dressing, mix 1 Tbsp. with either 1 c. milk, 1/2 c. plain yogurt, and 1/2 c. lite mayo or 1 c. milk, 1 c. mayo.
Taco Seasoning Mix (NOT ORIGINAL, came from my friend Jodi Kasten)
1 tablespoon chili powder
1/4 teaspoon garlic powder
1/4 teaspoon onion powder
1/4 teaspoon crushed red pepper flakes
1/4 teaspoon dried oregano
1/2 teaspoon paprika
1 1/2 teaspoons ground cumin
1 teaspoon sea salt
1 teaspoon black pepper
I use this in place of 1 packet of taco seasoning mix. I also cut way back on the salt and use what I have in the building (which is usually not sea salt). I also go heavier on the garlic powder and crushed red pepper flakes. (There are no weanies here.)
Tuesday, May 17, 2011
Almost Summer
It's almost summer. What that means at my house is that activity nights are few and far between. I like this time. It means that I get to defrost the freezer and cook more. I do not cook on activity nights. Having a larger family, in part, means more stress. I prefer to minimize my stress. The freezer is not frost-free, so I have to use that hair dryer for something.
Why on earth would I go through this much trouble? Well, it really isn't that much trouble. After all, what I do is just make a double or triple batch of what I was already making for that night's dinner. So, instead of having one night of dinner cooked, I get extra! Plus, something homemade is a lot better than something out of a rectangular box or paper bag with golden arches.
How do I freeze all of this? First, stock up on zipper style freezer bags (pick your brand). You'll want quart and/or gallon sized depending on what your freezing and how many people you're cooking for. The goal is to have one night of dinner in each bag. (Obviously a smaller family wouldn't even need the gallon bags most likely.) Some people will use containers. You'll also want a sharpie for labeling. How you organize your freezer will depend on the type of freezer that you have and such. The end goal is to have everything frozen as flat as possible. Then you just stack your bags. When it's time to serve, having to nuke some veggies, boil up pasta, or cook rice doesn't really count as cooking.
Finally, what do I freeze? Lots of things. Soups, Chicken Pot Pie filling, red beans (for beans & rice), jambalaya, sometimes casseroles, taco meat, burrito meat, sloppy joe meat, spaghetti sauce, etc. Some weeks, there are times when we may eat from the freezer 6 out of 7 nights. That calls for some variety!
I hope this has been helpful and informative. Over the next couple months, hopefully I can get some of these recipes up.
Why on earth would I go through this much trouble? Well, it really isn't that much trouble. After all, what I do is just make a double or triple batch of what I was already making for that night's dinner. So, instead of having one night of dinner cooked, I get extra! Plus, something homemade is a lot better than something out of a rectangular box or paper bag with golden arches.
How do I freeze all of this? First, stock up on zipper style freezer bags (pick your brand). You'll want quart and/or gallon sized depending on what your freezing and how many people you're cooking for. The goal is to have one night of dinner in each bag. (Obviously a smaller family wouldn't even need the gallon bags most likely.) Some people will use containers. You'll also want a sharpie for labeling. How you organize your freezer will depend on the type of freezer that you have and such. The end goal is to have everything frozen as flat as possible. Then you just stack your bags. When it's time to serve, having to nuke some veggies, boil up pasta, or cook rice doesn't really count as cooking.
Finally, what do I freeze? Lots of things. Soups, Chicken Pot Pie filling, red beans (for beans & rice), jambalaya, sometimes casseroles, taco meat, burrito meat, sloppy joe meat, spaghetti sauce, etc. Some weeks, there are times when we may eat from the freezer 6 out of 7 nights. That calls for some variety!
I hope this has been helpful and informative. Over the next couple months, hopefully I can get some of these recipes up.
Monday, May 16, 2011
Tostada Casserole, and Live in General
Hey everyone. Sorry I haven't posted in a while. Life has just gotten crazy. My now 3 year old daughter is still getting up during the night when her baby brother was getting up to nurse. So, now my nights are generally spent with her or with him (because he will wake up sometimes still too). It's like they have radar or something. One will get to sleep, then the other will wake up. Get the 2nd one back to sleep and the 1st one wakes up. Repeat. Repeat a few more times for good measure. If it says much, my 8 year old son looked at me the other day and said "Mom, we'll be ok. You need to go take a nap." Apparently I am now so sleep deprived that I have not only become a cranky bitch, but I look like I've been beaten up.
Anyway, after I posted on Facebook that I was making tostada casserole for dinner, it was requested that I post it here, then link over to it. So.....
This one is one of those "Mom-classics" from childhood. I can see why. Quick, easy, and kids will devour it. I can have this thing put together and ready for the oven in the time that it takes to preheat to 375. Added bonus of a little therapy at the end. This is probably in the top 5 of most requested meals by my kids.
So, here ya go. Tostada Casserole. I serve with Spanish rice.
1 bag Fritos (divided)
1 lb. ground beef
1 packet taco seasoning (or make your own, but that will be another post)
1 15 oz. can tomato sauce (divided)
1 can refried beans
shredded cheddar cheese
Preheat oven to 375. Brown the ground beef and drain. Stir in the taco seasoning mix and 1 1/2 c. of the tomato sauce. Mix the rest of the tomato sauce into the can of refried beans. Put enough fritos in the bottom of an 8 in. square pyrex to cover the bottom. Put your meat mixture over the chips as evenly as possible. Spread the refried beans over this. Cover with aluminim foil and bake for 20 min. Top with cheese and crushed fritos. Bake uncovered 5 more minutes or until cheese melts. Done.
Anyway, after I posted on Facebook that I was making tostada casserole for dinner, it was requested that I post it here, then link over to it. So.....
This one is one of those "Mom-classics" from childhood. I can see why. Quick, easy, and kids will devour it. I can have this thing put together and ready for the oven in the time that it takes to preheat to 375. Added bonus of a little therapy at the end. This is probably in the top 5 of most requested meals by my kids.
So, here ya go. Tostada Casserole. I serve with Spanish rice.
1 bag Fritos (divided)
1 lb. ground beef
1 packet taco seasoning (or make your own, but that will be another post)
1 15 oz. can tomato sauce (divided)
1 can refried beans
shredded cheddar cheese
Preheat oven to 375. Brown the ground beef and drain. Stir in the taco seasoning mix and 1 1/2 c. of the tomato sauce. Mix the rest of the tomato sauce into the can of refried beans. Put enough fritos in the bottom of an 8 in. square pyrex to cover the bottom. Put your meat mixture over the chips as evenly as possible. Spread the refried beans over this. Cover with aluminim foil and bake for 20 min. Top with cheese and crushed fritos. Bake uncovered 5 more minutes or until cheese melts. Done.
Sunday, October 24, 2010
Jen v. Rachael...Again
I am now really looking forward to Rachael Ray's new cookbook. The title escapes me right now, but I'll probably remember in the morning while I am watching her show and nursing. The other day, my daughter (age 2) and I were watching her show (since Rachael makes yummies, as the little woman puts it) when Rachael made chicken with apples and pears. Now the Little Woman has taken quite the liking to all three of these things, the fruit only because her baby brother gets it in Gerber form, so she had to try the big girl version. So I knew I had to make this for her. Tonight, she was a very happy princess. This recipe seriously rocks! It's going into the regular rotation.
One slight variation I did was in the mashed potatoes. I used shredded cheddar cheese instead of the camembert cheese. I didn't think that the kids would eat such an exotic sounding cheese. I knew I couldn't go wrong with cheddar though. I also skipped the lemon zest, chives, and thyme at the end. I also sliced the fruit without peeling. No time wasted on peeling and dicing. We were hungry and ready to chow down!
When selecting your skillet to cook the chicken and fruit in, plan carefully. Once you put the chicken in, you don't want to move it until it's time to flip after it's nice and pretty. I used a 12 inch skillet, I think. It might be even bigger. Either way, plenty of room.
So, here is Rachael Ray's chicken with apples and pears.
2 pounds baby Yukon Gold potatoes
Salt
1 tablespoon EVOO – Extra Virgin Olive Oil
4 pieces boneless, skinless chicken breast
Black pepper
2 tablespoons butter, cut into small pieces
1 Gala, Honeycrisp or Golden Delicious apple, peeled, cored and cut
into 1/2-inch dice
1 Bosc pear, peeled, cored and diced
Freshly grated nutmeg, 1/4 teaspoon
Zest and juice of 1 lemon
2 tablespoons honey
1/3 pound ripe Camembert cheese, diced into bite-sized pieces
1/4 to 1/3 cup milk, half-and-half or cream
10 to 12 blades chives, chopped
2 tablespoons fresh thyme leaves, finely chopped
Yields: Serves 4
Preparation
Halve the small and quarter the larger potatoes into bite-sized pieces and cover with water in a large pot. Bring the water to a boil and season with salt. Cook for 12-15 minutes, until the potatoes are forktender.
Heat the EVOO in a large, nonstick skillet over medium-high heat. Season the chicken with salt and pepper on both sides and cook until golden and firm, about 12 minutes, turning once. Place the chicken on a plate and cover with foil to keep warm.
In the same skillet, melt the butter over medium heat. Add the apples and pears, and season with salt and the nutmeg. Stir in the lemon juice and cook for 5 minutes, or until tender-crisp, then stir in the honey and cook for minute more.
Drain the potatoes and return them to the hot pot. Mash them with the cheese and milk or half-and half and season with salt and pepper to taste. Divide the potatoes among 4 plates. Slice the chicken breasts on an angle. Arrange the sliced chicken alongside the potatoes and top with the apples and pears. Combine the chives with the thyme and lemon zest and scatter over each plate.
One slight variation I did was in the mashed potatoes. I used shredded cheddar cheese instead of the camembert cheese. I didn't think that the kids would eat such an exotic sounding cheese. I knew I couldn't go wrong with cheddar though. I also skipped the lemon zest, chives, and thyme at the end. I also sliced the fruit without peeling. No time wasted on peeling and dicing. We were hungry and ready to chow down!
When selecting your skillet to cook the chicken and fruit in, plan carefully. Once you put the chicken in, you don't want to move it until it's time to flip after it's nice and pretty. I used a 12 inch skillet, I think. It might be even bigger. Either way, plenty of room.
So, here is Rachael Ray's chicken with apples and pears.
2 pounds baby Yukon Gold potatoes
Salt
1 tablespoon EVOO – Extra Virgin Olive Oil
4 pieces boneless, skinless chicken breast
Black pepper
2 tablespoons butter, cut into small pieces
1 Gala, Honeycrisp or Golden Delicious apple, peeled, cored and cut
into 1/2-inch dice
1 Bosc pear, peeled, cored and diced
Freshly grated nutmeg, 1/4 teaspoon
Zest and juice of 1 lemon
2 tablespoons honey
1/3 pound ripe Camembert cheese, diced into bite-sized pieces
1/4 to 1/3 cup milk, half-and-half or cream
10 to 12 blades chives, chopped
2 tablespoons fresh thyme leaves, finely chopped
Yields: Serves 4
Preparation
Halve the small and quarter the larger potatoes into bite-sized pieces and cover with water in a large pot. Bring the water to a boil and season with salt. Cook for 12-15 minutes, until the potatoes are forktender.
Heat the EVOO in a large, nonstick skillet over medium-high heat. Season the chicken with salt and pepper on both sides and cook until golden and firm, about 12 minutes, turning once. Place the chicken on a plate and cover with foil to keep warm.
In the same skillet, melt the butter over medium heat. Add the apples and pears, and season with salt and the nutmeg. Stir in the lemon juice and cook for 5 minutes, or until tender-crisp, then stir in the honey and cook for minute more.
Drain the potatoes and return them to the hot pot. Mash them with the cheese and milk or half-and half and season with salt and pepper to taste. Divide the potatoes among 4 plates. Slice the chicken breasts on an angle. Arrange the sliced chicken alongside the potatoes and top with the apples and pears. Combine the chives with the thyme and lemon zest and scatter over each plate.
Saturday, October 9, 2010
Beat the Hell Outta Arkansas!
Well, we tried at least. Since the Arkansas mascot is a pig, we made a day of it. Sausage biscuits for breakfast (call it semihomemade McDonald's), BBQ pork from the crockpot for lunch, and jambalaya w/ sausage and ham for dinner. It really can't get much better. Now if only the game had gone this well.
The sausage biscuits were easy. Open a package of precooked sausage patties and heat after baking up a can of biscuits. Real hard there.
I wish my nose had been working all night and morning. It probably really smelled good in here with the BBQ pork in the crock pot. This one was equally as easy. My sweet hubby started it for me while I dealt with a sinus headache (and resulting drainage once I relieved the pressure)...stupid allergies. Throw a 3-4 lb. boneless pork roast (Boston Butt) into the crockpot. Pour a 18 oz. bottle of the barbecue sauce of your choice and 12 oz. of coke (from a can or 2 liter) over it, and cook on low 8-10 hours. Shred meat and toss back into degreased sauce. Our roast ended up being 5 1/2 lbs. Sweet hubby also started it on high. Oops. No biggie though, since I turned it down when I got up and turned it off a little earlier than I would have otherwise. By about noon, the meat was falling apart. It only took stirring it with a fork to shred it! The biggest problem I had was degreasing the sauce without just throwing the whole thing into the fridge overnight. Even with my nice degreasing pitcher, I still ended up with a lot of fat to skim off once it's solidified tomorrow. This was out of the current issue of Southern Living. They suggested serving w/ buns and slaw, over cornbread, or over cheese grits.
The jambalaya took the most effort, but is still easy. It's out of my 2004 Southern Living Annual Recipes, p. 289. Should you choose to kick up the heat (which I usually did until I had the princess), add in your choice of tobasco, crushed red pepper, or cayenne pepper just before the beef broth.
1 lb. smoked sausage, sliced 1/4 in. thick on the diagonal
1 onion, chopped
1 green bell pepper, chopped
3 stalks celery, chopped
garlic to taste, chopped
2 c. beef stock (or 1 can and 2 oz. water)
1 c. rice
chopped ham or chicken
1 can diced tomatoes, drained
Brown sausage over medium heat, stirring constantly. Add in onion, bell pepper, and celery. Cook, stirring occasionally, until veggies are soft. Add in garlic, stirring until fragrant. Add in beef stock. Once boiling, stir in 1 c. uncooked rice. Reduce and simmer 20 min. or until rice is done. Stir in ham and tomatoes, and heat through. Serve with potato salad and french bread.
The sausage biscuits were easy. Open a package of precooked sausage patties and heat after baking up a can of biscuits. Real hard there.
I wish my nose had been working all night and morning. It probably really smelled good in here with the BBQ pork in the crock pot. This one was equally as easy. My sweet hubby started it for me while I dealt with a sinus headache (and resulting drainage once I relieved the pressure)...stupid allergies. Throw a 3-4 lb. boneless pork roast (Boston Butt) into the crockpot. Pour a 18 oz. bottle of the barbecue sauce of your choice and 12 oz. of coke (from a can or 2 liter) over it, and cook on low 8-10 hours. Shred meat and toss back into degreased sauce. Our roast ended up being 5 1/2 lbs. Sweet hubby also started it on high. Oops. No biggie though, since I turned it down when I got up and turned it off a little earlier than I would have otherwise. By about noon, the meat was falling apart. It only took stirring it with a fork to shred it! The biggest problem I had was degreasing the sauce without just throwing the whole thing into the fridge overnight. Even with my nice degreasing pitcher, I still ended up with a lot of fat to skim off once it's solidified tomorrow. This was out of the current issue of Southern Living. They suggested serving w/ buns and slaw, over cornbread, or over cheese grits.
The jambalaya took the most effort, but is still easy. It's out of my 2004 Southern Living Annual Recipes, p. 289. Should you choose to kick up the heat (which I usually did until I had the princess), add in your choice of tobasco, crushed red pepper, or cayenne pepper just before the beef broth.
1 lb. smoked sausage, sliced 1/4 in. thick on the diagonal
1 onion, chopped
1 green bell pepper, chopped
3 stalks celery, chopped
garlic to taste, chopped
2 c. beef stock (or 1 can and 2 oz. water)
1 c. rice
chopped ham or chicken
1 can diced tomatoes, drained
Brown sausage over medium heat, stirring constantly. Add in onion, bell pepper, and celery. Cook, stirring occasionally, until veggies are soft. Add in garlic, stirring until fragrant. Add in beef stock. Once boiling, stir in 1 c. uncooked rice. Reduce and simmer 20 min. or until rice is done. Stir in ham and tomatoes, and heat through. Serve with potato salad and french bread.
Sunday, October 3, 2010
Chocolate PB Bread
I've said it before, and I'll say it again. (Where have we '80's children heard that before?) Chocolate is a food group. This time, it works out to our advantage. Now, some really mean moms would insist that since this bread is basically a Reese's PB Cup, then it falls under dessert. Not me. Flavored breads are for breakfast! If we really must rationalize it, chocolate comes from cocoa beans, so that makes it a vegetable. There. We're now eating a veggie.
So, here we go! Happy baking!
Chocolate PB Bread (from the Hershey cookbook)
1/3 c. butter, softened
1 c. granulated sugar
3 eggs
2 1/4 c. all purpose flour
1/3 c. Hershey's cocoa
2 tsp. baking powder
1 tsp. cinnamon
1 tsp. nutmeg
1/2 tsp. baking soda
1/4 tsp. salt
3/4 c. milk
1 c. Reese's PB Chips
Cream butter, sugar, and eggs in large bowl. In a separate bowl combine flour, cocoa, baking powder, cinnamon, nutmeg, baking soda, and salt; add alternately with milk to creamed mixture until well blended. Stir in PB chips. Pour batter into a well-greased 9x5x3 inch loaf pan; bake at 350 for 60-65 minutes or until cake tester inserted comes out clean. Remove from pan; cool on a wire rack. Serve with cream cheese or butter if desired.
So, here we go! Happy baking!
Chocolate PB Bread (from the Hershey cookbook)
1/3 c. butter, softened
1 c. granulated sugar
3 eggs
2 1/4 c. all purpose flour
1/3 c. Hershey's cocoa
2 tsp. baking powder
1 tsp. cinnamon
1 tsp. nutmeg
1/2 tsp. baking soda
1/4 tsp. salt
3/4 c. milk
1 c. Reese's PB Chips
Cream butter, sugar, and eggs in large bowl. In a separate bowl combine flour, cocoa, baking powder, cinnamon, nutmeg, baking soda, and salt; add alternately with milk to creamed mixture until well blended. Stir in PB chips. Pour batter into a well-greased 9x5x3 inch loaf pan; bake at 350 for 60-65 minutes or until cake tester inserted comes out clean. Remove from pan; cool on a wire rack. Serve with cream cheese or butter if desired.
Thursday, September 23, 2010
Chicken Spaghetti
Howdy everyone!
Tonight I made chicken spaghetti. This one was soooo easy, and yummy! The big kids could have done it without help. It was that easy. It was also yummy, and made 2 casseroles. One for tonight, one for the freezer. Those are the best recipes. One casserole serves 4 (unless one of them is my hubby, in which case it's 2 or 3). It was fine because it was just him, me, and the princess eating at home. The big kids ate at their papa's house around the corner after a trip to Walmart.
When preparing the pan for the casserole for the freezer, be sure to line the pan with foil (or get one of those disposable pans). The idea is that once the casserole is frozen, you can take it out of the pan, wrap well, and put back in the freezer. You know that it will fit in the pan to cook since it was frozen in there.
I checked the casserole 7 minutes into the 2nd bake and deemed it done.
Total prep time was however long it took the oven to heat up. That quick.
So...here's chicken spaghetti.
2 c. cooked chicken breast (I used what I had in the freezer, which included some dark meat)
1 c. chopped onion
1 c. sliced celery (1/4 in.)
1 c. chopped red bell pepper
7 oz. spaghetti, broken into 2 inch pieces
1 c. chicken stock
2 cans cream of mushroom soup
1/2 tsp. salt
1/4 tsp. pepper
1 c. shredded cheddar cheese
Cooking spray
Preheat oven to 350.
Combine first 5 ingredients in a large bowl. Whisk stock, soup, salt, and pepper in a medium bowl. Combine with chicken, veggies, and spaghetti. Divide into 2 8x8 baking dishes coated with cooking spray. Top each with 1/2 c. cheese. Bake 35 minutes tightly covered. Uncover and bake 10 more minutes.
To bake a frozen casserole, bake 55 minutes covered, then uncovered for 10.
Tonight I made chicken spaghetti. This one was soooo easy, and yummy! The big kids could have done it without help. It was that easy. It was also yummy, and made 2 casseroles. One for tonight, one for the freezer. Those are the best recipes. One casserole serves 4 (unless one of them is my hubby, in which case it's 2 or 3). It was fine because it was just him, me, and the princess eating at home. The big kids ate at their papa's house around the corner after a trip to Walmart.
When preparing the pan for the casserole for the freezer, be sure to line the pan with foil (or get one of those disposable pans). The idea is that once the casserole is frozen, you can take it out of the pan, wrap well, and put back in the freezer. You know that it will fit in the pan to cook since it was frozen in there.
I checked the casserole 7 minutes into the 2nd bake and deemed it done.
Total prep time was however long it took the oven to heat up. That quick.
So...here's chicken spaghetti.
2 c. cooked chicken breast (I used what I had in the freezer, which included some dark meat)
1 c. chopped onion
1 c. sliced celery (1/4 in.)
1 c. chopped red bell pepper
7 oz. spaghetti, broken into 2 inch pieces
1 c. chicken stock
2 cans cream of mushroom soup
1/2 tsp. salt
1/4 tsp. pepper
1 c. shredded cheddar cheese
Cooking spray
Preheat oven to 350.
Combine first 5 ingredients in a large bowl. Whisk stock, soup, salt, and pepper in a medium bowl. Combine with chicken, veggies, and spaghetti. Divide into 2 8x8 baking dishes coated with cooking spray. Top each with 1/2 c. cheese. Bake 35 minutes tightly covered. Uncover and bake 10 more minutes.
To bake a frozen casserole, bake 55 minutes covered, then uncovered for 10.
Friday, September 10, 2010
Chicken Pot Pie
Brace yourself. This is one of those recipes that is a royal pain in the you-know-what. Obviously short cuts can be taken, and some may choose to. That's up to you. About the only short cut is to use deli roasted chickens and buy 98 oz. of chicken stock. Personally, I prefer to cook my own chickens and get the yummy homemade stock. Especially since there will be a lot leftover to go into my freezer. Darn. I hate it when that happens!
Now, I said that this recipe is a pain. It really is because of all of the prep that goes into it, between cooking and deboning 4 chickens, straining and cooling the resulting stock, etc. I usually take several days to do this one with 2 chickens per day and on the third day, make the filling. I also have to have my husband borrow the huge stock pot from his lodge so that I have something big enough to mix everything in after the sauce is made. The sauce just barely fits in my dutch oven. Literally, there was less than 1/4 of inch left.
The four chickens used should give you a big hint. It's 8 chickens if you use the deli cooked ones. I can't explain the size difference. This recipe makes a ton of filling. Fifty servings (2/3 of a cup each) to be specific. Coincidentally, it also freezes well. I break one batch down into 10-5 serving pies. It works for my family, at least for now. Usually we eat one the day I make it (thus making it worth my time initially) and freeze the other nine in quart-sized freezer bags.
So.........
6 sticks butter
2 large onions, chopped
6 stalks celery, shopped
3 c. flour
12 1/4 c. chicken stock
5 c. milk
1 lb. sliced carrots
16 c. cooked chicken (4-8 chickens depending on size)
3 1/2 c. frozen peas
1-2 Tbsp. salt
1 Tbsp. pepper
1 1/2 tsp. poultry seasoning
A few dashes of hot sauce (optional, I leave it out for little ones)
pie crusts (make your own or buy)
Melt butter in huge pot (4-6 gallon) over medium heat. Saute onion and celery until soft. Add flour, stir until smooth, and cook 2 minutes (stirring constantly). Add in chicken stock and milk. Cook, stirring constantly until it boils, then 2 more minutes. Stir in remaining ingredients (through hot sauce).
I bake 3 1/3 cups at a time. Bake 1 immediately (roughly 30 minutes at 400) topped with 1 pie crust and cut slits for ventillation. To bake filling that has been frozen, thaw completely and stir. Then top with a pie crust, cut slits, and bake. It can also be baked in 2 huge commercial sized roasting pans, topped with 2 packages of pie crusts, slits cut.
Enjoy, and after this, take a night or 2 or 11 (as my batch turned out once bagged for the freezer) off.
As an added bonus, after I made the pot pie filling, I had an extra 29 cups of chicken stock. I bagged in 2 cup increments (obviously the extra cup was bagged by itself) for the freezer. Not bad for the cost of 4 whole chickens (roughly $5 each), veggies (1 1/2 lbs. carrots, 1 bag of onions, and 1 bunch of celery), and less than 1/2 gallon of milk. Oh, and a box of freezer bags.
Now, I said that this recipe is a pain. It really is because of all of the prep that goes into it, between cooking and deboning 4 chickens, straining and cooling the resulting stock, etc. I usually take several days to do this one with 2 chickens per day and on the third day, make the filling. I also have to have my husband borrow the huge stock pot from his lodge so that I have something big enough to mix everything in after the sauce is made. The sauce just barely fits in my dutch oven. Literally, there was less than 1/4 of inch left.
The four chickens used should give you a big hint. It's 8 chickens if you use the deli cooked ones. I can't explain the size difference. This recipe makes a ton of filling. Fifty servings (2/3 of a cup each) to be specific. Coincidentally, it also freezes well. I break one batch down into 10-5 serving pies. It works for my family, at least for now. Usually we eat one the day I make it (thus making it worth my time initially) and freeze the other nine in quart-sized freezer bags.
So.........
6 sticks butter
2 large onions, chopped
6 stalks celery, shopped
3 c. flour
12 1/4 c. chicken stock
5 c. milk
1 lb. sliced carrots
16 c. cooked chicken (4-8 chickens depending on size)
3 1/2 c. frozen peas
1-2 Tbsp. salt
1 Tbsp. pepper
1 1/2 tsp. poultry seasoning
A few dashes of hot sauce (optional, I leave it out for little ones)
pie crusts (make your own or buy)
Melt butter in huge pot (4-6 gallon) over medium heat. Saute onion and celery until soft. Add flour, stir until smooth, and cook 2 minutes (stirring constantly). Add in chicken stock and milk. Cook, stirring constantly until it boils, then 2 more minutes. Stir in remaining ingredients (through hot sauce).
I bake 3 1/3 cups at a time. Bake 1 immediately (roughly 30 minutes at 400) topped with 1 pie crust and cut slits for ventillation. To bake filling that has been frozen, thaw completely and stir. Then top with a pie crust, cut slits, and bake. It can also be baked in 2 huge commercial sized roasting pans, topped with 2 packages of pie crusts, slits cut.
Enjoy, and after this, take a night or 2 or 11 (as my batch turned out once bagged for the freezer) off.
As an added bonus, after I made the pot pie filling, I had an extra 29 cups of chicken stock. I bagged in 2 cup increments (obviously the extra cup was bagged by itself) for the freezer. Not bad for the cost of 4 whole chickens (roughly $5 each), veggies (1 1/2 lbs. carrots, 1 bag of onions, and 1 bunch of celery), and less than 1/2 gallon of milk. Oh, and a box of freezer bags.
Potato Soup Mix
I got this one from Mom. Thanks Dude! She sent it to me, thinking that it would be good for my oldest to put together before going on a Boy Scout campout, then just add the boiling water out there, and voila. Well, God works in mysterious ways. Turns out the same day I got this recipe, my dad ended up with an infection in one of his teeth (that ended up spreading some, we are pretty sure). By the end of Saturday, he couldn't chew at all. Enter potato soup. At least it gave him something decent to eat that my oldest could fix for him. Better for him than ice cream, jello, and pudding.
Best part about this recipe, other than the fact that it is incredibly easy to put together, is the fact that my kids will eat it, and have asked to have it around as a staple item. When my kids say that, I know I have seriously scored. Next best part is that I don't have to prepare the soup for them (beyond the mix). Even the 7 year old can boil a cup of water in the microwave.
So, here ya go! I give you Potato Soup Mix....
2 c. instant mashed potatoes
1 1/2 c. instant powdered milk
2 Tbsp. instant chicken boullion
2 tsp. dried minced onion
1/4 tsp. pepper
1/4 tsp. dried thyme
1/8 tsp. turmeric
1 1/2 tsp. seasoning salt
Combine everything and store in either a 1 qt. jar or in individual snack sized zip lock bags. I did the ziplock. 1 serving is 1/2 c. mix.
To prepare soup: Add 1 c. boiling water to 1/2 c. soup mix. Stir until smooth. Add any desired toppings: bacon bits, cheese, chopped green onion, etc.
Best part about this recipe, other than the fact that it is incredibly easy to put together, is the fact that my kids will eat it, and have asked to have it around as a staple item. When my kids say that, I know I have seriously scored. Next best part is that I don't have to prepare the soup for them (beyond the mix). Even the 7 year old can boil a cup of water in the microwave.
So, here ya go! I give you Potato Soup Mix....
2 c. instant mashed potatoes
1 1/2 c. instant powdered milk
2 Tbsp. instant chicken boullion
2 tsp. dried minced onion
1/4 tsp. pepper
1/4 tsp. dried thyme
1/8 tsp. turmeric
1 1/2 tsp. seasoning salt
Combine everything and store in either a 1 qt. jar or in individual snack sized zip lock bags. I did the ziplock. 1 serving is 1/2 c. mix.
To prepare soup: Add 1 c. boiling water to 1/2 c. soup mix. Stir until smooth. Add any desired toppings: bacon bits, cheese, chopped green onion, etc.
Monday, September 6, 2010
Pregnant Lady Cooking
First, NO I am not pregnant again. This is just a service to my friends and family who are expecting.
While I was pregnant with my 7 year old, I learned that it was a good idea to have meals prepared ahead of time. Unfortunately, this lesson was learned the hard way when I went on bed rest for the last 6 weeks of my pregnancy. Next time, I did my best to have plenty of meals in the freezer and it came in handy third trimester. I had my freezer full, as well as the one at the Masonic Lodge, where my hubby is a member. I didn't have my own deep freeze yet. When I was pregnant this last time, I got my deep freeze, and boy did it make my life easy. I cooked up a storm while I still felt decent, before the ligaments in my abdomen reminded me that they do not like to be stretched. I had enough food in that freezer that if I didn't want to cook during the 3rd trimester, I didn't have to. I also kept inventory in an Excel spreadsheet, just because I am that OCD.
I made soups, casseroles, dirty rice, jambalaya, spaghetti sauce, chicken pot pie filling, burrito meat, sloppy joes, and pretty much anything else that I could think of that would freeze. My favorites were the pot pie filling, burrito meat, and spaghetti sauce. Very little space used and a lot of food. A good bit of it was done just by doubling or tripling a recipe that I was making for dinner that night and freezing the leftovers. The burrito meat is a crockpot thing, so that was done just for the freezer.
The really nice part about doing all of this cooking ahead of time was that since I felt pretty decent through most of my 3rd trimester, I didn't have to cook when Zac was in and out of the hospital and I was sleep deprived. (Was sleep deprived? Heck, I still am!)
Several recipes have already been posted here. Now that the frozen breastmilk is gradually coming out of the deep freeze, I'm replacing it with meals for us to eat on activity nights. Those recipes will get posted as I get to them, or just ask for them.
While I was pregnant with my 7 year old, I learned that it was a good idea to have meals prepared ahead of time. Unfortunately, this lesson was learned the hard way when I went on bed rest for the last 6 weeks of my pregnancy. Next time, I did my best to have plenty of meals in the freezer and it came in handy third trimester. I had my freezer full, as well as the one at the Masonic Lodge, where my hubby is a member. I didn't have my own deep freeze yet. When I was pregnant this last time, I got my deep freeze, and boy did it make my life easy. I cooked up a storm while I still felt decent, before the ligaments in my abdomen reminded me that they do not like to be stretched. I had enough food in that freezer that if I didn't want to cook during the 3rd trimester, I didn't have to. I also kept inventory in an Excel spreadsheet, just because I am that OCD.
I made soups, casseroles, dirty rice, jambalaya, spaghetti sauce, chicken pot pie filling, burrito meat, sloppy joes, and pretty much anything else that I could think of that would freeze. My favorites were the pot pie filling, burrito meat, and spaghetti sauce. Very little space used and a lot of food. A good bit of it was done just by doubling or tripling a recipe that I was making for dinner that night and freezing the leftovers. The burrito meat is a crockpot thing, so that was done just for the freezer.
The really nice part about doing all of this cooking ahead of time was that since I felt pretty decent through most of my 3rd trimester, I didn't have to cook when Zac was in and out of the hospital and I was sleep deprived. (Was sleep deprived? Heck, I still am!)
Several recipes have already been posted here. Now that the frozen breastmilk is gradually coming out of the deep freeze, I'm replacing it with meals for us to eat on activity nights. Those recipes will get posted as I get to them, or just ask for them.
Stretch that Roast!
This is being posted for my sweet hubby. He felt that everyone should know how to stretch a pot roast into a week of meals. First, I cooked said roast (which was a chuck roast and the largest one he could find at the store). It was dredged in seasoned flour (salt and pepper), then browned. Once all sides were brown, I added a can of V8 and the last cup or so of red wine that I had in the house. Had that not been enough liquid, beef stock was next. It was hot enough that boiling was instant. Turn heat down, cover, and simmer until happy. I do this in my cast iron dutch oven with a self-basting lid. Serve with smashed taters and veggies of your choice. The cooking liquid can be thickened with cornstarch or roux and served as gravy. This was night number 1.
Nights 2 and 3 were shepherd's pie. I use Paula Deen's recipe. Short version is leftover smashed taters packed into a square baking dish about halfway up. Top that with a layer of veggies (peas, corn, or mixed veggies), a layer of shredded roast, and a biscuit topping made with 1 1/2 c. milk and 2 c. Bisquick. Bake at 350 until the top is nicely browned and cooked through.
Nights 4-7 were hash. This originated with my late Grandma, Corine Conrad Brownlee. It starts with a roux (like most everything Cajun that is any good). Then add in chopped celery, onion, and bell pepper. Once those are cooked, add in diced potatoes and carrots, some pulverized garlic, and chopped cooked pot roast. You'll also want to add in some sort of liquid, whether it's beef stock, water, or leftover gravy. Season everything as you go with salt and pepper. Serve over hot white rice. I had the dutch oven pretty much full. While not your typical spicy Cajun dish, it does follow the Cajun philosophy of making something out of what you have on hand and is generally cheap.
Enjoy! (And don't feel bad about being cheap!)
Nights 2 and 3 were shepherd's pie. I use Paula Deen's recipe. Short version is leftover smashed taters packed into a square baking dish about halfway up. Top that with a layer of veggies (peas, corn, or mixed veggies), a layer of shredded roast, and a biscuit topping made with 1 1/2 c. milk and 2 c. Bisquick. Bake at 350 until the top is nicely browned and cooked through.
Nights 4-7 were hash. This originated with my late Grandma, Corine Conrad Brownlee. It starts with a roux (like most everything Cajun that is any good). Then add in chopped celery, onion, and bell pepper. Once those are cooked, add in diced potatoes and carrots, some pulverized garlic, and chopped cooked pot roast. You'll also want to add in some sort of liquid, whether it's beef stock, water, or leftover gravy. Season everything as you go with salt and pepper. Serve over hot white rice. I had the dutch oven pretty much full. While not your typical spicy Cajun dish, it does follow the Cajun philosophy of making something out of what you have on hand and is generally cheap.
Enjoy! (And don't feel bad about being cheap!)
Wednesday, September 1, 2010
Now That Things Are Getting Crazy
Howdy all!
Fall is definitely in full swing at Casa Johnston. Aggie Football starts back up this weekend (which will result in pizza night). Church orchestra rehearsal started back up tonight. I didn't go (again this year since Mama duty calls), but ideally my hubby and 2 sons will be going. One son and and my dad did go. Boy Scouts started back with weekly meetings a few weeks ago, and Cub Scouts will start back in a couple weeks. This means 2-3 nights each week that we'll be eating from the freezer (most likely).
My rule to survive this craziness with something resembling sanity is that on activity nights, I don't cook. There. I said it. We either eat leftovers or eat something from the freezer. Last night (Boy Scout night) it was spaghetti. The sauce was from the freezer, boil pasta, and voila. Tonight it was red beans and rice. Beans were pulled from the freezer this morning, make rice, and voila.
I freeze meals every chance I get. I will cook a double or triple batch of stuff (like spaghetti or beans) just to have extra for the freezer. I also freeze dirty rice and jambalaya. Those are in my freezer now. This week (since whole chickens are on sale again), I plan to get chicken pot pie filling in there.
Enjoy!
Fall is definitely in full swing at Casa Johnston. Aggie Football starts back up this weekend (which will result in pizza night). Church orchestra rehearsal started back up tonight. I didn't go (again this year since Mama duty calls), but ideally my hubby and 2 sons will be going. One son and and my dad did go. Boy Scouts started back with weekly meetings a few weeks ago, and Cub Scouts will start back in a couple weeks. This means 2-3 nights each week that we'll be eating from the freezer (most likely).
My rule to survive this craziness with something resembling sanity is that on activity nights, I don't cook. There. I said it. We either eat leftovers or eat something from the freezer. Last night (Boy Scout night) it was spaghetti. The sauce was from the freezer, boil pasta, and voila. Tonight it was red beans and rice. Beans were pulled from the freezer this morning, make rice, and voila.
I freeze meals every chance I get. I will cook a double or triple batch of stuff (like spaghetti or beans) just to have extra for the freezer. I also freeze dirty rice and jambalaya. Those are in my freezer now. This week (since whole chickens are on sale again), I plan to get chicken pot pie filling in there.
Enjoy!
Wednesday, August 11, 2010
Chicken and Rice
Ok, tonight we took it easy. Last night was pure hell on me physically. Less than 3 hours of sleep, and not all at once. So, by 11, my body had enough. I slept. 5 hours later, I woke up. I slept through 2 infant feedings. Bad mama. No one woke me up, and Zac wasn't in the room to wake me up. However, he didn't seem to mind. It was like he knew that Mama was much better. I spent the late afternoon, evening, and so far tonight getting the last of 6 chickens cooked, deboned, stock strained, and everything bagged and put in the freezer. I did all but bag the last 2 chickens. So, when it came time to fix dinner, I decided to give my 7 year old what he had been asking to do for a while...the chance to cook dinner for the family. He (we) made chicken and rice, which has to be the easiest thing ever to make.
This recipe goes back to when I was a kid and my mom spent more time at work than at home, or so it seemed. Quick, dirty, and easy after a long day. Also easy enough for kids to do. (Of course supervise younger ones since the stove isn't a toy.) My kids will generally eat this one as well, which makes it even nicer for me.
Chicken and Rice
1 box rice a roni
2 c. chopped cooked chicken
frozen peas
Prepare rice-a-roni per package directions. Once it's done, stir in the chicken and frozen peas, and heat through.
Done. See, I told you it was quick and easy!
This recipe goes back to when I was a kid and my mom spent more time at work than at home, or so it seemed. Quick, dirty, and easy after a long day. Also easy enough for kids to do. (Of course supervise younger ones since the stove isn't a toy.) My kids will generally eat this one as well, which makes it even nicer for me.
Chicken and Rice
1 box rice a roni
2 c. chopped cooked chicken
frozen peas
Prepare rice-a-roni per package directions. Once it's done, stir in the chicken and frozen peas, and heat through.
Done. See, I told you it was quick and easy!
Sunday, August 8, 2010
Chicken a la (Uncle) Chuck
Ok, before you start wondering how weird I am, this is a recipe that was named after my little brother. My mom made it almost constantly when we were kids, and usually at his request. Once I had kids, the uncle part got added in.
Now that I am a grownup (supposedly) with kids, it really makes sense why my mom was a firm believer in quick meals and clean-out-the-fridge nights. After not having Scouts for the summer, I will again get nights off from cooking since I refuse to cook on a night when we have activities on the calendar. This is a meal that is fast enough and easy enough to possibly be an exception to that rule.
Another perk to this recipe is that it's good for getting kids to eat their veggies. Ok, so it's only peas and not a full serving, but it's a start. My kids devour this one. Even the 7 year old who hates veggies. Kyle ate this last night after Daddy told him that the peas were very well coated in sauce, so they would taste like the sauce. (Low and behold, Kyle listened to him and tried it, then ate most of his bowl.)
While the sauce can be done in the microwave, it doesn't do well in there if you double (or more). Serving options include pastry shells, toast, and egg noodles. Mom served in pastry shells when we were kids, but those have more fat grams than we would like to count. I usually serve on toast or egg noodles.
1/4 c. butter
1/4 c. flour
1 c. chicken stock
1 c. milk
1 1/2 tsp. Tony's
1 1/2 tsp. celery seed
1 1/2 c. chopped cooked chicken
1 c. frozen peas, thawed and drained
2 ish oz. Velveeta (more or less depending on how cheesy you want your sauce)
Melt butter in a large casserole dish. Whisk in flour until smooth. Whisk in chicken stock and milk. Microwave on medium high (80%) until thickened, stirring every minute or two. When sauce is thickened, whisk in seasonings, chicken, peas, and velveeta. Cook on high until heated through and cheese is melted, stirring occasionally.
Enjoy!
Now that I am a grownup (supposedly) with kids, it really makes sense why my mom was a firm believer in quick meals and clean-out-the-fridge nights. After not having Scouts for the summer, I will again get nights off from cooking since I refuse to cook on a night when we have activities on the calendar. This is a meal that is fast enough and easy enough to possibly be an exception to that rule.
Another perk to this recipe is that it's good for getting kids to eat their veggies. Ok, so it's only peas and not a full serving, but it's a start. My kids devour this one. Even the 7 year old who hates veggies. Kyle ate this last night after Daddy told him that the peas were very well coated in sauce, so they would taste like the sauce. (Low and behold, Kyle listened to him and tried it, then ate most of his bowl.)
While the sauce can be done in the microwave, it doesn't do well in there if you double (or more). Serving options include pastry shells, toast, and egg noodles. Mom served in pastry shells when we were kids, but those have more fat grams than we would like to count. I usually serve on toast or egg noodles.
1/4 c. butter
1/4 c. flour
1 c. chicken stock
1 c. milk
1 1/2 tsp. Tony's
1 1/2 tsp. celery seed
1 1/2 c. chopped cooked chicken
1 c. frozen peas, thawed and drained
2 ish oz. Velveeta (more or less depending on how cheesy you want your sauce)
Melt butter in a large casserole dish. Whisk in flour until smooth. Whisk in chicken stock and milk. Microwave on medium high (80%) until thickened, stirring every minute or two. When sauce is thickened, whisk in seasonings, chicken, peas, and velveeta. Cook on high until heated through and cheese is melted, stirring occasionally.
Enjoy!
Wednesday, August 4, 2010
Dirty Rice
Long time, no write. I know, I have been very naughty. It's been hectic around Casa Johnston lately. I now have 3 kids homeschooling and it's just been nuts!
Dirty rice has to be one of my favorite Cajun dishes to make. It can be either a main dish or a side dish. This particular version is quick, easy, and doesn't use any off the wall ingredients that would send me running. This recipe is also good for feeding a crowd, or freezing. Now that Scouts is about to start back up for the boys, I have to replenish the freezer so that I don't have to cook those nights.
When I say that this recipe is a quick one, I'm not kidding. Literally, it's done in the time that it takes to make rice, and that includes hand-chopping most of the veggies. Sooooo......
Dirty Rice (Southern Living 2004 Annual Recipes p. 289)
3 c. rice
1 lb. ground beef
1 lb. ground breakfast sausage
1 onion, chopped
1 bell pepper, chopped
3 stalks celery, chopped
1 can cream of mushroom soup
1 envelope onion soup mix
crushed red pepper
Cook rice per package instructions. Meanwhile, brown sausage and beef. Add onion, celery, and bell pepper. Note: Some grocery stores may have this already prechopped and frozen. This is ok, and sometimes I will use it, especially if I'm in a hurry! Reduce heat, cover, and cook about 5 minutes. If you use the frozen veggies, you'll want to cook of the water that they add to the final product here. Crank the heat and keep stirring. While the veggies are cooking, mix the soups and pepper flakes. Add to beef/sausage/veggies when veggies are soft and water is cooked out. Stir in cooked rice.
I serve this as my late Grandma Brownlee would have, with potato salad and french bread.
Enjoy!
Dirty rice has to be one of my favorite Cajun dishes to make. It can be either a main dish or a side dish. This particular version is quick, easy, and doesn't use any off the wall ingredients that would send me running. This recipe is also good for feeding a crowd, or freezing. Now that Scouts is about to start back up for the boys, I have to replenish the freezer so that I don't have to cook those nights.
When I say that this recipe is a quick one, I'm not kidding. Literally, it's done in the time that it takes to make rice, and that includes hand-chopping most of the veggies. Sooooo......
Dirty Rice (Southern Living 2004 Annual Recipes p. 289)
3 c. rice
1 lb. ground beef
1 lb. ground breakfast sausage
1 onion, chopped
1 bell pepper, chopped
3 stalks celery, chopped
1 can cream of mushroom soup
1 envelope onion soup mix
crushed red pepper
Cook rice per package instructions. Meanwhile, brown sausage and beef. Add onion, celery, and bell pepper. Note: Some grocery stores may have this already prechopped and frozen. This is ok, and sometimes I will use it, especially if I'm in a hurry! Reduce heat, cover, and cook about 5 minutes. If you use the frozen veggies, you'll want to cook of the water that they add to the final product here. Crank the heat and keep stirring. While the veggies are cooking, mix the soups and pepper flakes. Add to beef/sausage/veggies when veggies are soft and water is cooked out. Stir in cooked rice.
I serve this as my late Grandma Brownlee would have, with potato salad and french bread.
Enjoy!
Tuesday, June 1, 2010
Cheapness!
By request, I am doing another post on being cheap. Now, for those of you with your minds in the gutter, remove them immediately.
E-meals.com was suggested yesterday as I was planning my meals and making the shopping list accordingly. After looking into it, I decided that my husband would not be happy with me spending $5/month for something I don't need. I have 3 shelves full of cookbooks. If the website generates a shopping list, it surely doesn't take into account what I already have in the building. The only local grocery store it does check sales for is Kroger. Well, we still have HEB and Village Foods. For my readers in Pensacola, Publix was on their list.
I try to plan from Wednesday to Wednesday when I am planning for a week at a time. Now, that may look strange. The reason for this is that we get our weekly grocery ads in the mail on Wednesdays. I can plan around the sales. This is good.
Coupons from the Sunday paper can also be good. Kroger occasionally runs 10/$10 sales on some things. If you have a coupon (or several), then you can get stuff for next to nothing. You can also print your own coupons online. A couple sites I have used are www.coupons.com and www.smartsource.com. There are probably more. If you know of one, please submit it as a comment!
E-meals.com was suggested yesterday as I was planning my meals and making the shopping list accordingly. After looking into it, I decided that my husband would not be happy with me spending $5/month for something I don't need. I have 3 shelves full of cookbooks. If the website generates a shopping list, it surely doesn't take into account what I already have in the building. The only local grocery store it does check sales for is Kroger. Well, we still have HEB and Village Foods. For my readers in Pensacola, Publix was on their list.
I try to plan from Wednesday to Wednesday when I am planning for a week at a time. Now, that may look strange. The reason for this is that we get our weekly grocery ads in the mail on Wednesdays. I can plan around the sales. This is good.
Coupons from the Sunday paper can also be good. Kroger occasionally runs 10/$10 sales on some things. If you have a coupon (or several), then you can get stuff for next to nothing. You can also print your own coupons online. A couple sites I have used are www.coupons.com and www.smartsource.com. There are probably more. If you know of one, please submit it as a comment!
Sunday Cook Fest
I think I lost my mind on Sunday. I took on one of my favorite Rachael Ray recipes and made Chicken Fajita Tortilla Soup for lunch. All of the yumminess of chicken fajitas without the guilt. It works nicely for me. Instead of typing out the entire recipe, I'm just going to link to it. Sorry. Lots to put in today. I will say that I stopped after the chips and cheese for garnishes. This is seriously yummo, and quick enough to do after church and a trip to Walmart and still eat at a reasonable hour.
http://www.foodnetwork.com/recipes/rachael-ray/chicken-fajita-tortilla-soup-recipe/index.html
On to dinner. I decided to remind my hubby of his childhood. His mom loved to do up a roast on Sundays. So, I did a roast for him. Also made smashed taters. Those leftovers will be shepards pie tonight. :D We had braised green beans and squash w/ tomatoes and onion on the side as well. Num num (as my little woman said).
The roast procedure was simple. Cover roast in flour. Sear in really hot canola oil in cast iron dutch oven. Add in a can of V8, water, and some beef boullion. If I have red wine at the time, I'll add some of that as well. I didn't this time. Reduce heat and let it get happy. Happy time will vary by cut.
The green beans were simple as well. I used fresh ones after snapping the ends off. 1 lb. roughly, with 1/4 of a medium onion whacked as small as I could get it without going to the food processor, 3/4 c. chicken stock. Soften the onion in a little EVOO, then add green beans and chicken stock. Cover, reduce heat, and let get happy for a few minutes. I like mine to still be a little crunchy, so I didn't let them go as long as some may want to. If you want to cook them longer, I would advise increasing the chicken stock.
The squash was really easy. I sliced up yellow squash and onion (after quartering the onion). Now, at this point, there are 2 ways to do this. The yummy but naughty way is to cook bacon up, then cook the squash and onion in it along with a can of tomatoes. If you want to be good, then use canola oil instead of the bacon grease. How long you cook the veggies depends on how you like them. I prefer mine to have a little crunch left. Once the veggies are done to your liking, then top with the crumbled bacon.
Enjoy!
http://www.foodnetwork.com/recipes/rachael-ray/chicken-fajita-tortilla-soup-recipe/index.html
On to dinner. I decided to remind my hubby of his childhood. His mom loved to do up a roast on Sundays. So, I did a roast for him. Also made smashed taters. Those leftovers will be shepards pie tonight. :D We had braised green beans and squash w/ tomatoes and onion on the side as well. Num num (as my little woman said).
The roast procedure was simple. Cover roast in flour. Sear in really hot canola oil in cast iron dutch oven. Add in a can of V8, water, and some beef boullion. If I have red wine at the time, I'll add some of that as well. I didn't this time. Reduce heat and let it get happy. Happy time will vary by cut.
The green beans were simple as well. I used fresh ones after snapping the ends off. 1 lb. roughly, with 1/4 of a medium onion whacked as small as I could get it without going to the food processor, 3/4 c. chicken stock. Soften the onion in a little EVOO, then add green beans and chicken stock. Cover, reduce heat, and let get happy for a few minutes. I like mine to still be a little crunchy, so I didn't let them go as long as some may want to. If you want to cook them longer, I would advise increasing the chicken stock.
The squash was really easy. I sliced up yellow squash and onion (after quartering the onion). Now, at this point, there are 2 ways to do this. The yummy but naughty way is to cook bacon up, then cook the squash and onion in it along with a can of tomatoes. If you want to be good, then use canola oil instead of the bacon grease. How long you cook the veggies depends on how you like them. I prefer mine to have a little crunch left. Once the veggies are done to your liking, then top with the crumbled bacon.
Enjoy!
Thursday, May 27, 2010
Italian Chicken with Orzo
First, my apologies for neglecting my blog! I've been sleeping better, so instead of being awake at 3 am. and writing, my head is on the pillow and I'm in dreamland. That's always good.
There are two things that I get every year for Christmas/birthday no matter what. Cooks Country magazine (yes, just like the tv show on PBS) and Southern Living. I could not live without either. THANKS MOM! Between those two and Food Network, I would not be the cook that I am. When I first started watching Food Network, I will admit that I really did start with How to Boil Water. (Cooking 101, as I dubbed it.)
Today's recipe came from the Cook's Country magazine, April/May 2010 issue. It's very yummy and there were no leftovers. I even used the fresh basil that my sweet hubby is growing on our front porch!
So, here we go!
Italian Chicken with Orzo
4 boneless, skinless chicken breasts
1/2 tsp. dried oregano
1/4 tsp. red pepper flakes
salt and pepper
1 c. orzo (tiny pasta shaped like rice)
2 Tbsp. EVOO (extra virgin olive oil)
3 garlic cloves, minced
1 (14.5 oz.) can petite diced tomatoes
1 1/2 c. low-sodium chicken broth
3 Tbsp. finely chopped fresh basil
1. Pat chicken dry with paper towels and rub all over with oregano, pepper flakes, salt, and pepper.
2. Toast orzo in large nonstick skillet over medium high heat until golden brown, 3-5 minutes; transfer to bowl. Heat 1 Tbsp. oil in empty skillet until shimmering. Cook chicken until lightly browned, about 3 minutes per side; transfer to plate.
3. Add garlic and remaining oil to empty skillet and cook until fragrant, about 30 seconds. Add tomatoes, broth, and toasted orzo and bring to boil. Return chicken, along with any accumulated juices, to skillet and cook, covered, over medium0low heat until chicken is cooked through and orzo is tender, 10-12 minutes. Sprinkle with basil. Serve.
Notes: Petite diced tomatoes are the way to go. If you can't find them, take regular diced tomatoes and pulse them in the food processor or blender until finely chopped.
If you don't know how to chop basil, it's an artform. You stack the leaves and roll it up like a big, fat cigar, then finely slice it. It's like basil confetti! (Credit to Emeril and Rachael Ray for teaching me this one.)
I didn't do it this time, just because I was in a hurry and forgot my brain, but serve with lots of freshly grated parmesan cheese.
There are two things that I get every year for Christmas/birthday no matter what. Cooks Country magazine (yes, just like the tv show on PBS) and Southern Living. I could not live without either. THANKS MOM! Between those two and Food Network, I would not be the cook that I am. When I first started watching Food Network, I will admit that I really did start with How to Boil Water. (Cooking 101, as I dubbed it.)
Today's recipe came from the Cook's Country magazine, April/May 2010 issue. It's very yummy and there were no leftovers. I even used the fresh basil that my sweet hubby is growing on our front porch!
So, here we go!
Italian Chicken with Orzo
4 boneless, skinless chicken breasts
1/2 tsp. dried oregano
1/4 tsp. red pepper flakes
salt and pepper
1 c. orzo (tiny pasta shaped like rice)
2 Tbsp. EVOO (extra virgin olive oil)
3 garlic cloves, minced
1 (14.5 oz.) can petite diced tomatoes
1 1/2 c. low-sodium chicken broth
3 Tbsp. finely chopped fresh basil
1. Pat chicken dry with paper towels and rub all over with oregano, pepper flakes, salt, and pepper.
2. Toast orzo in large nonstick skillet over medium high heat until golden brown, 3-5 minutes; transfer to bowl. Heat 1 Tbsp. oil in empty skillet until shimmering. Cook chicken until lightly browned, about 3 minutes per side; transfer to plate.
3. Add garlic and remaining oil to empty skillet and cook until fragrant, about 30 seconds. Add tomatoes, broth, and toasted orzo and bring to boil. Return chicken, along with any accumulated juices, to skillet and cook, covered, over medium0low heat until chicken is cooked through and orzo is tender, 10-12 minutes. Sprinkle with basil. Serve.
Notes: Petite diced tomatoes are the way to go. If you can't find them, take regular diced tomatoes and pulse them in the food processor or blender until finely chopped.
If you don't know how to chop basil, it's an artform. You stack the leaves and roll it up like a big, fat cigar, then finely slice it. It's like basil confetti! (Credit to Emeril and Rachael Ray for teaching me this one.)
I didn't do it this time, just because I was in a hurry and forgot my brain, but serve with lots of freshly grated parmesan cheese.
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