Monday, December 28, 2009

Chicken Pot Pie

makes 2 pies, eat one and freeze one for later or give to a friend

Chicken Pot Pie
2 lb. skinless, boneless chicken breast, cooked
2 cup carrots, sliced (or 1 -10 oz. bag of frozen peas and carrots)
2 cup frozen peas
1 onion, diced
4 stalks celery, sliced
2/3 cup butter
2/3 cup flour
1 tsp. salt
2 tsp. sage or thyme or marjoram or poultry seasoning
1/2 tsp. black pepper
3 1/2 cup chicken broth
1 1/3 cup milk
4 9-inch unbaked pie crusts

1. Preheat oven to 425'
2. unroll pie crusts (let sit on the counter for a bit if possible to make them easier to unroll), place in pie tin.
3. cook & shred or cube your chicken, place in bottom of pie tins 
4. In a saucepan over medium heat, cook onions in butter until soft and translucent. Stir in flour, salt, pepper, and seasonings. Slowly stir in chicken broth and milk. Simmer over medium-low heat until thick. Remove from heat and set aside.
5. Stem veggies for 5 minutes
4. Place the veggies over the chicken. Pour hot liquid mixture over the veggies & chicken layers. Cover the top with remaining crust, seal edges. Make several small slits in the top to allow steam to escape.
5. Bake in preheated oven for 30 to 35 minutes or until pastry is golden brown and filling is bubbly. Cool for 10 minutes before serving.

Sunday, November 1, 2009

Cowboy Caviar

1 can black eyed peas (or red kidney beans), drained or rinsed
2 cans corn, drained
2 cans black beans, drained and rinsed
1 7 oz. can green chiles
1 bunch of cilantro, chopped
8 Roma tomatoes, diced
4 avocados, diced
1 bunch of green onions, chopped
1 pkg. dry Italian dressing (made without water)
1 pkg. dry Italian dressing sprinkled on top
Directions: Chop, dice, or plop all the above ingredients in a bowl. Mix together and serve with chips. It makes a lot - so mix it in a big bowl.

Saturday, October 31, 2009

Vegetable Chowder

I got this recipe from my cousin. I remember eating it at her house when I was a little kid, so I finally asked her for the recipe. I tweaked it a bit. Here it is as I made it:

4 shredded carrots
1 head of cauliflower, cut very small
1 bunch of brocolli, cut very small
1/2 onion, cut very small
2 cans chicken broth
5 cups water

Add all these ingredients and cook for a short time, about 10 minutes. While it's cooking, make a white sauce in another bowl:
1 1/2 cups melted butter
1 c flour
2 1/2 quarts milk
Whisk together, trying to get lumps out. If you don't, it's not the end of the world. They boil out. Add the white sauce to the veggie pot. Let cook for awhile. About 15 minutes before you want to serve the soup, add Velveeta cheese. I bought the large package and used about a third of it, if that. Season with salt and pepper and whatever else you'd like.

Now, this is my own little addition. I wanted the soup creamier so I added a couple of handfuls of potato flakes or potato pearls. I wanted to add potatoes originally, and probably will next time, but I didn't have any this time. The potato flakes add some thickness to the soup so you can use it in bread bowls! It's perfect for this weather!

Friday, October 30, 2009

White Chili that Kicks Arse

1 lb. chicken breast, diced
1 med. onion, diced
2 tsp. garlic powder
3 - 15 oz. cans Northern Beans (white), drain and rinse
4 cups chicken broth (32 oz.)
7 oz. can diced green chiles
2 tsp. salt
1 tsp. ground cumin
1 tsp. oregano
1 tsp. pepper (black or white)
1 cup sour cream
1/2 cup whipping cream

Directions: In a large soup pot sauté chicken, onion, and garlic powder in olive oil until the chicken is no longer pink and the onions become translucent. Add broth, beans, green chiles, and seasonings. Bring to a boil, reduce and simmer for 30 min. Remove from heat stir in sour cream and whip cream. Serve.

Tuesday, October 6, 2009

Taco Soup Recipe

photo from here

1 lb ground beef

1 can corn

1 can Rotel tomatoes (if I'm making for kids I use mild)

1 can diced tomatoes

1 packet taco soup dry mix

1 packet ranch dressing dry mix

2 cans kidney beans (I like to mix dark and light beans)

1 can Ranch Style beans

1 diced onion

Brown meat and onions until done. Drain grease. Add the remaining ingredients. I drain the juice from the corn can, because I'm not a huge fan, but leave the juices from all other cans. Bring to a boil, then turn down the heat. Simmer for a couple of hours for a nice flavor. Serve with your favorite brand of tortilla chips, cheese, sour cream and avocado.

Thursday, October 1, 2009

Cinnamon Rolls - always a crowd pleaser

Kick Arse Cinnamon Rolls
1/2 c. warm water
2 Tbs. dry yeast
2 Tbs. sugar
1 small pkg. instant vanilla pudding mix (2 c. cold milk)
1/2 c. melted butter
2 eggs
1 tsp. salt
7-8 c. flour

1. Combine warm water (90-110'), yeast, and sugar. Let it sit for 5 to 10 minutes, it will start to foam.
2. Make pudding according to package directions in a large bowl.
3. Add eggs, melted butter, and salt to the pudding, mix well.
4. Add yeast mixture to pudding mixture, blend.
5. Add 6 c. flour, mix in. Add another cup or two to get a smooth yet elastically dough (not sticky).
6. Let rise in a warm place for 1 hour.
7. Punch down and fold in sides.
8. Cut in half, set one part aside.
9. Roll out a rectangular shape leaving the dough 1/4 in. thick.
10. Spread with cinnamon/sugar mixture.
11. Roll up snugly lengthwise.
12. Cut using thread every 1-2 inches.
13. Repeat steps 9-12 using the other half you had set aside.
14. Spray a cooking dish with pam, put in 7-9 per cake pan.
15. Cover and let rise for 45 min. to 1hr. (until they double in size)
16. Bake at 350' for 15 minutes for 1 inch rolls and 20 minutes for 2 inch rolls, or until slightly golden on top and not doughy on the bottom.
17. Frost while still hot, yield: about 30 one inch buns or less for 2 inch buns.

Cinnamon Brown Sugar Mixture
1 1/2 c. melted butter
3 c. brown sugar
6 tsp. cinnamon

1. Melt butter.
2. Add brown sugar and cinnamon, mix thoroughly.
3. Spread over dough for rolls.

Cream Cheese Frosting
12 oz. cream cheese softened
3/4 c. softened butter
2 tsp. vanilla
1 1/2 Tbs. milk
4 1/2 c. powdered sugar

1. Mix with a hand mixer on high until smooth and creamy.
2. Spread over hot cinnamon rolls.

step #9 & 10# - rolled out dough

step #12 cut with thread (if you use dental floss make sure it's not flavored)

step 14# put in a pan

step #15 let rise til doubled in size

step #17 frost while piping hot

Sunday, September 27, 2009

Cafe Rio Salad

Barbacoa Pork (Cafe Rio style)
4 to 8 pound pork loin or roast
21 oz. Dr. Pepper
1 cup brown sugar
3/4 cup white sugar
3 cloves of garlic, minced
7 oz. can chipotle chiles in adobe sauce
6 oz. red taco sauce (medium or mild)
1 tsp. dry mustard
1 tsp. cumin

Directions for pork: Cut your pork in about 4 or 5 large chunks. Fill the crock pot half way with water. Cook in the crock pot on low for 10 to 12 hours. After your pork is nice and tender, drain the water from it. Add the sauce, put the pork back in the crock pot for 4 to 6 hours. It will literally fall apart when you are ready to serve it.

directions for the sauce: Let the brown & white sugars dissolve in a bowl with the Dr. Pepper. Add the garlic, taco sauce, dry mustard, and cumin. IF WANT IT YUMMY WITH A LITTLE KICK: put the entire can of chipotle adobe sauce in with the Dr. Pepper mixture. Then either strain it as you pour it onto the pork or scoop out the huge chiles. IF YOU WANT IT (Arse) KICKIN' SPICY: Leave the chilies in while you cook it for the last 4 to 6 hours and scoop them out when your ready to serve it.

Cilantro Rice (Cafe Rio style)
3 cups water
4 tsp chicken bullion
1 tsp cumin
4 cloves of garlic
1/2 of a yellow onion
1/2 bunch of cilantro
1 can (4oz.) green chilles
3/4 tsp salt
1 Tbs. butter
3 cups Jasmine rice (or reg. rice - not 5 minute rice), uncooked

Directions: Get you water boiling, add the cumin, salt, and bullion to the water. I put the garlic and onion in the food processor so they were chopped up fine. Chop up your cilantro, add it and the remaining ingredients. Turn the heat down to simmer. Cover and cook for 30 minutes or until rice is done.

Cilantro Tomatillo Dressing
1 pkg. Ranch dressing mix
3 tomatillos (remove papery skin), rough chop
1 cup mayo
1 cup buttermilk
1 cup (or more) cilantro, rough chop
3 cloves garlic
1/8 tsp cayenne pepper
2 tsp green Tabasco sauce
juice from 1 lime

mix everything in your blender and refrigerate. 

Pumkin Pancakes and Apple Cider Syrup

Pumpkin Pancakes
1 cup flour
1 Tbs. sugar
2 tsp. baking powder
1/2 tsp. salt
1/2 tsp ground cinnamon
2 eggs, separated
1 cup milk
1/2 cup solid pack pumpkin
2 Tbs. oil
Mix dry ingredients together in a bowl, set aside. Whisk egg yolks, milk, pumpkin, and oil in a separate bowl. Stir wet mixture into dry ingredients until moistened. In a mixing bowl beat egg whites until soft peaks form; fold into batter. Pour onto hot grease griddle & enjoy!
yield: 8 - 12 pancakes. Serve with Apple Cider Syrup
Apple Cider Syrup
1 cup water
1 cup apple juice or cider
1 Tb. lemon juice
1/2 cup sugar
2 Tb. corn starch
1/4 tsp. cinnamon
1/4 tsp. nutmeg
1/4 tsp. cloves
1/4 tsp. allspice
1/4 tsp. salt
Combine dry ingredients and mix well. In a sauce pan heat water, apple juice or cider, and lemon juice. Slowly add dry ingredients, stirring as you add. Bring to a boil. Boil for 1 minute. Lower heat & simmer until desired thickness. Serve immediately. Leftovers can be stored in the fridge & reheated in the microwave.  

Friday, September 25, 2009

What you Need
Flour tortilla's
Grated Cheese
Fried Hamburger
Herdez Salsa or any salsa, really (I used mild and mixed in a little of the medium)

What you Do

Fry your hamburger, drain grease, Pour on whatever salsa you like....butter you tortilla and put on griddle, put some of the meat mixture and some cheese...fry till lightly browned and crispy.....and EAT! wE PUT ON SOME eL pATO before we dig in.......but pretty simple.....and yummy!

My request
Cafe Rio Salad
Pumpkin Pancakes with Apple Cider Syrup
Taco Soup

Sunday, September 20, 2009

Creamy Chicken Enchiladas

I'm too lazy to type the whole recipe again, but click HERE to go to our family recipe blog for the details. I've tried a dozen enchilada recipes and this is the one we like best!

Also, I'm bringing Stir Fry for dinner tomorrow. Yum.

P.S. Nikki, I'm a little sad that I don't get to partake of your food. Maybe in a few months we can join forces too!

Thursday, September 17, 2009

Zucchini Casserole
4 medium size zucchini, sliced 1/2 inch thick
3/4 c. pared and sliced carrots
2 1/4 c. Herbed Stuffing
1 (10 3/4 oz.) can cream of chicken soup
1/2 c. chopped onion (for me this is optional)
1/2 c. sour cream
6 Tbsp. butter or margarine
Salted water
In a medium saucepan, put zucchini and carrots in enough boiling, salted water to cover them. Cover pan and simmer about 15 minutes, or unitl vegetables are barely tender. Drain. In a large saucepan, saute onion in 4 tablespoons butter or marg. until tender. Stir in 1 1/2 cups of the herbed stffing, cream of chicken soup, and sour cream. Gently stir in zucchini and carrots. Preheat oven to 350'F. Lightly butter 1 1/2 quart casserole. Put mixture into casserole. Melt remaining butter in small saucepan; add remaining herbed stuffing to butter. Toss gently and sprinkle over casserole. Bake 30 to 40 minutes. Makes 6 to 8 servings.
This is actually a recipe out of a ward cookbook. Gotta love those recipes! Enjoy!!