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We use every part of our celebration spiral sliced hams. This soup is the ham's last hurrah...so be sure to leave a good amount of meat on your ham! You can also purchase smoked ham hocks, probably 3 would do it...
2 lbs dry white beans (you can use a mixture!)
water
ham bone or two
4 bay leaves
1 lb carrots, cut in medallions
1 onion, diced
6 stalks of celery, cut into pieces
2 tbsp tomato paste
1-14.5 oz can diced tomatoes
salt/pepper to taste
The night before you wish to serve the soup, put your dry beans into 10 cups of water. Bring to a boil and boil for three minutes. Cover, turn off the heat and allow to soak overnight.
The next day, drain the beans. Add 10 cups of fresh water and the remaining ingredients. Cover and simmer at least 2 hours, longer if possible. You can also use a crock pot!
Once the simmering has gone on awhile, remove the meat and bones. Shred the edible meat and return it to the pot. Adjust seasoning.
I like to serve my soup with good parmigiana cheese and crusty french baguette.
Friday, January 4, 2013
Tuesday, October 9, 2012
Eggplant Canneloni
I try to go meatless once a week, one, because it's cheaper and two, because I like to.
You'll need:
2 eggplants, washed and sliced into 1/4" planks
buttermilk
flour, egg and milk
salt and pepper
vegetable oil
6-8 oz. chevre (goat's cheese)
fresh basil or dried (fresh is best)
marinara sauce, about a quart
good parm cheese
In a large ziplock bag, marinate the eggplant for at least 30 minutes.
Set up a dredging station - flour seasoned liberally with salt and pepper (this is your only chance to season the eggplant) and 1:1 egg/milk wash. Heat vegetable oil in a large saute pan for a shallow fry. Piece by piece, drip the buttermilk off the eggplant, run it through the flour and then into the egg wash. From the egg wash, place it directly in the oil and fry both sides until golden brown. DRAIN WELL on a well lined sheet pan.
Heat your oven 375*. In a baking dish (9 x 13) place some of your favorite marinara in the bottom, about 1/4" deep.
One at a time, take an eggplant plank. Place a dollop of chevre (I like to preportion this for however many planks I got out of my eggplant) near the end closest to you. Top with a basil leaf. Carefully roll the plank up, and place it seam-down in the marinara sauce. Grate parm cheese over the dish and bake, uncovered, 20-30 minutes.
Top with more parm cheese before serving. I like to serve this with penne pasta and some good bread.
You'll need:
2 eggplants, washed and sliced into 1/4" planks
buttermilk
flour, egg and milk
salt and pepper
vegetable oil
6-8 oz. chevre (goat's cheese)
fresh basil or dried (fresh is best)
marinara sauce, about a quart
good parm cheese
In a large ziplock bag, marinate the eggplant for at least 30 minutes.
Set up a dredging station - flour seasoned liberally with salt and pepper (this is your only chance to season the eggplant) and 1:1 egg/milk wash. Heat vegetable oil in a large saute pan for a shallow fry. Piece by piece, drip the buttermilk off the eggplant, run it through the flour and then into the egg wash. From the egg wash, place it directly in the oil and fry both sides until golden brown. DRAIN WELL on a well lined sheet pan.
Heat your oven 375*. In a baking dish (9 x 13) place some of your favorite marinara in the bottom, about 1/4" deep.
One at a time, take an eggplant plank. Place a dollop of chevre (I like to preportion this for however many planks I got out of my eggplant) near the end closest to you. Top with a basil leaf. Carefully roll the plank up, and place it seam-down in the marinara sauce. Grate parm cheese over the dish and bake, uncovered, 20-30 minutes.
Top with more parm cheese before serving. I like to serve this with penne pasta and some good bread.
Thursday, August 23, 2012
Garlic Chicken & Penne with Caprese Tartlettes
This composed meal is just delish and is easy to remember...I could eat the tartlettes all day. They would also make FANTASTIC party canapes.
3 chicken breasts, made into scallopini by cutting in half width-wise
2 cloves of garlic, crushed
1/4 - 1/3 cup veg oil
1/2 lb penne, cooked
1 head broccoli, florets only, very small
olive oil or EVOO
2 cloves of garlic, crushed
red wine vinegar
8 slices regular white bread
olive oil
1/3 block of cream cheese (low fat OK), softened
1 tsp garlic powder
1 tsp italian herbs
fresh mozzarella, sliced
fresh basil
2 roma tomatoes, sliced
balsamic vinegar
Parm cheese - the real stuff.
Place the 2 crushed garlic cloves in the veg oil and let sit for awhile. Season the chicken well with salt and pepper and let sit out til close to room temp.
Remove the crust from the bread and use a roller to flatten it. Use a basting brush to apply olive oil to both sides of the bread. Put one piece of bread in a muffin hole in your muffin pan. Mix the cream cheese, garlic powder and herbs. Divide this mixture evenly between the 8 muffin tins with bread in them. Bake this at 350ยบ for about 12 minutes or until well browned. Set aside.
Heat a large skillet over medium heat. Take out the garlic from your resting veg oil (throw that away, it's done its job) and add the oil (or part of it) to your pan. Cook the chicken until browned on both sides in the garlic oil. Set cooked chicken aside.
In another pan, add a couple tbsps of olive oil and 2 crushed garlic cloves. Cook the garlic over med-low heat until lightly browned. Remove the garlic and throw away. Add broccoli to the pan and increase to medium heat. Salt the broccoli. Sautee until browned. Deglaze the pan with a few good shakes of red wine vinegar and cook down slightly. Add the hot mixture to your waiting cooked penne and toss to coat, seasoning as needed.
Serve the chicken over the pasta and garnish with grated parm cheese (and chopped basil if you like).
Put a little slice of mozz in each tart. Add a leaf of basil. Top with a slice of tomato and salt that mater! Drizzle each tart with balsamic just before serving.
3 chicken breasts, made into scallopini by cutting in half width-wise
2 cloves of garlic, crushed
1/4 - 1/3 cup veg oil
1/2 lb penne, cooked
1 head broccoli, florets only, very small
olive oil or EVOO
2 cloves of garlic, crushed
red wine vinegar
8 slices regular white bread
olive oil
1/3 block of cream cheese (low fat OK), softened
1 tsp garlic powder
1 tsp italian herbs
fresh mozzarella, sliced
fresh basil
2 roma tomatoes, sliced
balsamic vinegar
Parm cheese - the real stuff.
Place the 2 crushed garlic cloves in the veg oil and let sit for awhile. Season the chicken well with salt and pepper and let sit out til close to room temp.
Remove the crust from the bread and use a roller to flatten it. Use a basting brush to apply olive oil to both sides of the bread. Put one piece of bread in a muffin hole in your muffin pan. Mix the cream cheese, garlic powder and herbs. Divide this mixture evenly between the 8 muffin tins with bread in them. Bake this at 350ยบ for about 12 minutes or until well browned. Set aside.
Heat a large skillet over medium heat. Take out the garlic from your resting veg oil (throw that away, it's done its job) and add the oil (or part of it) to your pan. Cook the chicken until browned on both sides in the garlic oil. Set cooked chicken aside.
In another pan, add a couple tbsps of olive oil and 2 crushed garlic cloves. Cook the garlic over med-low heat until lightly browned. Remove the garlic and throw away. Add broccoli to the pan and increase to medium heat. Salt the broccoli. Sautee until browned. Deglaze the pan with a few good shakes of red wine vinegar and cook down slightly. Add the hot mixture to your waiting cooked penne and toss to coat, seasoning as needed.
Serve the chicken over the pasta and garnish with grated parm cheese (and chopped basil if you like).
Put a little slice of mozz in each tart. Add a leaf of basil. Top with a slice of tomato and salt that mater! Drizzle each tart with balsamic just before serving.
Thursday, June 21, 2012
Braised Oxtail "Swingin' Steak"
I know - the idea is off-putting - but beef tail is like the duck of the cow...fatty, full of flavor and tender as all get out.
2 oxtails, scored deeply to separate bones
2 yellow onions sliced
salt, pepper and garlic powder
red wine
soy sauce
4 bay leaves
Season the tails well with salt, pepper and garlic powder. Place in 9x13 baking pan. Cover with onions. Salt the onions. Add half a cup of red wine 1/8 cup soy sauce to the pan. Use water to fill pan til about half way up the meat.
Cover tightly with foil and bake at 350* for about 4 hours. Uncover, baste the meat and allow to brown.
Cool and pull off bones. Serve with rice or mashed potatoes and a vegetable.
You could also add BBQ seasoning or sauce and serve on rolls.
2 oxtails, scored deeply to separate bones
2 yellow onions sliced
salt, pepper and garlic powder
red wine
soy sauce
4 bay leaves
Season the tails well with salt, pepper and garlic powder. Place in 9x13 baking pan. Cover with onions. Salt the onions. Add half a cup of red wine 1/8 cup soy sauce to the pan. Use water to fill pan til about half way up the meat.
Cover tightly with foil and bake at 350* for about 4 hours. Uncover, baste the meat and allow to brown.
Cool and pull off bones. Serve with rice or mashed potatoes and a vegetable.
You could also add BBQ seasoning or sauce and serve on rolls.
Thursday, May 17, 2012
Bacon Potato Torte
This delish "potato pie" will please the whole family. Hearty and filling - easy gourmet! I serve this with a spring mix salad and vinaigrette.
4 slices of bacon, diced into lardons
3 sprigs fresh thyme
2/3 cup cream (heavy)
3 Idaho potatoes, peeled, quartered and sliced thinly
1/4 to 1/2 cup gruyere cheese
1 egg yolk with a little water (egg wash)
pie crusts
Preheat oven to 375*.
Cook the bacon in a small skillet until crispy. Drain and set aside.
Heat the cream in a small sauce pan with the thyme sprigs. Bring it to a simmer and remove from heat. Set aside.
Put pie crust in pie pan (deep dish). Prick the crust to avoid bubbling. Arrange half the potatoes, half the bacon in one layer. Repeat. Remove the thyme sprigs from the cream and pour the cream over the potatoes. You may need to add some cream to nearly cover the potatoes. Top with the cheese. Place the second crust on top of the pie, crimping the edges and slitting the center for steam to escape. Brush egg wash over the crust.
Bake, uncovered, for 1 hour. You will want a catch pan - tends to boil over. Let rest 10 to 15 minutes before serving.
4 slices of bacon, diced into lardons
3 sprigs fresh thyme
2/3 cup cream (heavy)
3 Idaho potatoes, peeled, quartered and sliced thinly
1/4 to 1/2 cup gruyere cheese
1 egg yolk with a little water (egg wash)
pie crusts
Preheat oven to 375*.
Cook the bacon in a small skillet until crispy. Drain and set aside.
Heat the cream in a small sauce pan with the thyme sprigs. Bring it to a simmer and remove from heat. Set aside.
Put pie crust in pie pan (deep dish). Prick the crust to avoid bubbling. Arrange half the potatoes, half the bacon in one layer. Repeat. Remove the thyme sprigs from the cream and pour the cream over the potatoes. You may need to add some cream to nearly cover the potatoes. Top with the cheese. Place the second crust on top of the pie, crimping the edges and slitting the center for steam to escape. Brush egg wash over the crust.
Bake, uncovered, for 1 hour. You will want a catch pan - tends to boil over. Let rest 10 to 15 minutes before serving.
Saturday, December 4, 2010
Creamy Deer Stroganoff over Egg Noodles
2 lb deer tenderloin (steaks, diamond cut)
1/2 cup flour
1/2 tsp salt
2+ tbsp oil
1 onion, diced
sliced mushrooms (optional)
1 can cream of mushroom soup
1 cup beef stock
1/2 cup sour cream
Heat skillet over med/high heat. Mix together flour and salt. Dredge tenderloins in flour. Put a couple tbsp of oil into hot pan, fry tenderloins til brown and set aside. *If using fresh mushrooms, sautee them BEFORE you fry the deer, remove and set aside.*
Add onions and stock to skillet, stir around with wisk to pick up all the love off the bottom of the pan. Bring to a simmer, cooking onions until soft. Add cream of mushroom soup & sour cream, stir to combine. Add mushrooms. Bring back up to heat, add tenderloins back in, cover and heat through.
I serve this over parslied egg noodles with a green veggie.
Save any leftover meat for lunch the next day - it's fabulous on toasted bread!
1/2 cup flour
1/2 tsp salt
2+ tbsp oil
1 onion, diced
sliced mushrooms (optional)
1 can cream of mushroom soup
1 cup beef stock
1/2 cup sour cream
Heat skillet over med/high heat. Mix together flour and salt. Dredge tenderloins in flour. Put a couple tbsp of oil into hot pan, fry tenderloins til brown and set aside. *If using fresh mushrooms, sautee them BEFORE you fry the deer, remove and set aside.*
Add onions and stock to skillet, stir around with wisk to pick up all the love off the bottom of the pan. Bring to a simmer, cooking onions until soft. Add cream of mushroom soup & sour cream, stir to combine. Add mushrooms. Bring back up to heat, add tenderloins back in, cover and heat through.
I serve this over parslied egg noodles with a green veggie.
Save any leftover meat for lunch the next day - it's fabulous on toasted bread!
Thursday, December 2, 2010
Broccoli 'N Cheese Soup
A classic "yum"...
1/2 cup butter
1 small onion, diced
1 head or 16 oz bag frozen broccoli (florets)
7 1/4 cups chicken stock
2 cups milk
1 tbsp garlic powder
1 lb Velveeta, cubed
2/3 cup corn starch
1 cup cold water
Melt butter in large stock pot. Add onion, sautee until translucent. Add broccoli (to speed things up, steam broccoli in the microwave). Add stock and milk. Bring to a boil. Add garlic powder and cheese, cook stirring often until cheese has melted. Stir corn starch into the cold water and pour slowly into the soup while stirring to avoid clumps. Return to a low boil, cook until thickened. Season to taste with salt and pepper.
I serve this with drop biscuits - add garlic and extra butter to your biscuits to make it even yummier!
1/2 cup butter
1 small onion, diced
1 head or 16 oz bag frozen broccoli (florets)
7 1/4 cups chicken stock
2 cups milk
1 tbsp garlic powder
1 lb Velveeta, cubed
2/3 cup corn starch
1 cup cold water
Melt butter in large stock pot. Add onion, sautee until translucent. Add broccoli (to speed things up, steam broccoli in the microwave). Add stock and milk. Bring to a boil. Add garlic powder and cheese, cook stirring often until cheese has melted. Stir corn starch into the cold water and pour slowly into the soup while stirring to avoid clumps. Return to a low boil, cook until thickened. Season to taste with salt and pepper.
I serve this with drop biscuits - add garlic and extra butter to your biscuits to make it even yummier!
Tuesday, October 13, 2009
Potato Soup
It's soup season! This is a family favorite! Souper easy, too =)
PER PERSON, multiply as needed (I typically x4)
2 cups peeled, cubed potatoes (baking not waxy)
1/2 cup chopped onion or use 1/2 tsp onion powder
1 can chicken broth or 2 cups water + 2 tsp boullion
1 cup milk or half and half
1 tsp butter
1/4 tsp dried thyme, salt & pepper
bacon crumbles, shredded cheese, scallions and sour cream for topping
Combine potatoes, onion and chicken broth. Cover and bring to a boil, cook until potatoes are well done. Add milk. Use submergable blender or hand masher to cream the potatoes (get it as smooth or as lumpy as you like it). Add rest of ingredients (except toppings), return to boil once.
You can cook it a bit longer to thicken it, but stir frequently or the bottom of the pot will burn!
Serve with rolls, side salad.
PER PERSON, multiply as needed (I typically x4)
2 cups peeled, cubed potatoes (baking not waxy)
1/2 cup chopped onion or use 1/2 tsp onion powder
1 can chicken broth or 2 cups water + 2 tsp boullion
1 cup milk or half and half
1 tsp butter
1/4 tsp dried thyme, salt & pepper
bacon crumbles, shredded cheese, scallions and sour cream for topping
Combine potatoes, onion and chicken broth. Cover and bring to a boil, cook until potatoes are well done. Add milk. Use submergable blender or hand masher to cream the potatoes (get it as smooth or as lumpy as you like it). Add rest of ingredients (except toppings), return to boil once.
You can cook it a bit longer to thicken it, but stir frequently or the bottom of the pot will burn!
Serve with rolls, side salad.
Saturday, September 5, 2009
Spicy London Broil with Blue Cheese Butter
Made this one especially for Ben!
2 lb london broil
3 tbsp crumbled blue cheese
3 tbsp butter, softened
2 tbsp ground black pepper
1 tbsp garlic salt
1 tbsp onion powder
1 tsp ground red pepper (cayenne)
olive oil spray
chives (optional)
Mix together blue cheese, butter, and chives if you're using them. Refrigerate until ready to eat.
Combine dry seasonings for a dry rub. Apply generously to the meat, rubbing it in. Allow the meat with rub to rest for about 10 mins.
Grill (I used my indoor grill) until medium (or med rare)...about 10 mins per side on an outdoor grill or 10 mins total for a indoor/Foreman grill. Let meat rest 5 mins or more before slicing THIN on an angle.
Serve with blue cheese butter. Yum! I also served baked potatoes and steamed broccoli. The kids weren't so happy about the spicy meat, but they ate it once we gave them some BBQ dip.
Leftovers = steak sammies!
2 lb london broil
3 tbsp crumbled blue cheese
3 tbsp butter, softened
2 tbsp ground black pepper
1 tbsp garlic salt
1 tbsp onion powder
1 tsp ground red pepper (cayenne)
olive oil spray
chives (optional)
Mix together blue cheese, butter, and chives if you're using them. Refrigerate until ready to eat.
Combine dry seasonings for a dry rub. Apply generously to the meat, rubbing it in. Allow the meat with rub to rest for about 10 mins.
Grill (I used my indoor grill) until medium (or med rare)...about 10 mins per side on an outdoor grill or 10 mins total for a indoor/Foreman grill. Let meat rest 5 mins or more before slicing THIN on an angle.
Serve with blue cheese butter. Yum! I also served baked potatoes and steamed broccoli. The kids weren't so happy about the spicy meat, but they ate it once we gave them some BBQ dip.
Leftovers = steak sammies!
Tuesday, July 14, 2009
Mexican Dirty Rice
Hearty, just spicy enough, and done in 30 minutes! Bingo!
1 lb ground beef
28 oz tomatoes (either canned - whole, chopped - or fresh chopped)
1 small onion, diced or a tsp of onion powder
2 tbsp chili powder
1/2 tsp salt
1/2 tsp pepper
1 cup uncooked converted rice
Brown ground beef, adding onions if using fresh. Add tomato, chili powder, salt and pepper, heat to boiling. Add rice, cover and reduce heat and cook until rice is cooked through. You may have to add water/chicken stock as it cooks (I usually as the orig. recipe called for instant rice which I can't stand to eat!).
I serve this with soft taco sized flour tortillas, melon salad and guacamole salad. Don't forget the sour cream at the table! I also enjoy sliced avocado on mine. Also good with a few chopped pimento stuffed green olives.
1 lb ground beef
28 oz tomatoes (either canned - whole, chopped - or fresh chopped)
1 small onion, diced or a tsp of onion powder
2 tbsp chili powder
1/2 tsp salt
1/2 tsp pepper
1 cup uncooked converted rice
Brown ground beef, adding onions if using fresh. Add tomato, chili powder, salt and pepper, heat to boiling. Add rice, cover and reduce heat and cook until rice is cooked through. You may have to add water/chicken stock as it cooks (I usually as the orig. recipe called for instant rice which I can't stand to eat!).
I serve this with soft taco sized flour tortillas, melon salad and guacamole salad. Don't forget the sour cream at the table! I also enjoy sliced avocado on mine. Also good with a few chopped pimento stuffed green olives.
Crock Pot Rotisserie Chicken
Great, easy way to make flavorful chopped cooked chicken for other recipes, or standalone on the dinner plate. I especially like it on salad.
1 - 4 or 5 lb whole roasting chicken
lemon pepper, salt, pepper, thyme, paprika, oil, garlic (1 clove)
Clean chicken well and pat dry. Trim as much fat/skin as you can (or just skin the bird!). Put a generous amount of salt and pepper in the cavity. Sprinkle the skin with salt, lemon pepper, thyme, paprika and rub in. Set chicken, breast up, in crock pot. Pour about a tbsp of oil over the bird, put one crushed garlic clove (or 1/2 tsp minced garlic) in the neck cavity.
Cook on low 8 hrs. No need to add any liquid.
Debone, chop and use however you'd like!
I'm sure you can use other flavorings to get the rotisserie chicken flavor you prefer, be it herbed, jerk, etc.
1 - 4 or 5 lb whole roasting chicken
lemon pepper, salt, pepper, thyme, paprika, oil, garlic (1 clove)
Clean chicken well and pat dry. Trim as much fat/skin as you can (or just skin the bird!). Put a generous amount of salt and pepper in the cavity. Sprinkle the skin with salt, lemon pepper, thyme, paprika and rub in. Set chicken, breast up, in crock pot. Pour about a tbsp of oil over the bird, put one crushed garlic clove (or 1/2 tsp minced garlic) in the neck cavity.
Cook on low 8 hrs. No need to add any liquid.
Debone, chop and use however you'd like!
I'm sure you can use other flavorings to get the rotisserie chicken flavor you prefer, be it herbed, jerk, etc.
Tuesday, April 28, 2009
Kickin' Paprika Chicken
I think most people that read this know Ben doesn't enjoy chicken, for whatever reason. Well...he enjoyed this, so it is postworthy!
1 tbsp butter
4 skinless, boneless chicken breasts
1 can cream of mushroom soup
1 tbsp paprika
1/2 tsp dried tarragon
1/2 tsp salt
1/2 tsp ground red pepper (more if you like it really hot)
1/3 - 1/2 cup sour cream
Melt the butter in a large skillet. Add chicken, cook on both sides until browned (don't cook through or your butter will burn...it will finish with the sauce).
Meanwhile mix the soup, sour cream, paprika, tarragon, salt, and pepper in a bowl. When chicken is browned, add this to the skillet. Turn the chicken to coat, cover and cook about 10 mins or until chicken is done. Stir from time to time to prevent sticking.
I served this over egg noodles sprinkled with fresh chopped parsley. I also served some of our homegrown kernel corn because I knew I would need something sweet to offset the spicy!
1 tbsp butter
4 skinless, boneless chicken breasts
1 can cream of mushroom soup
1 tbsp paprika
1/2 tsp dried tarragon
1/2 tsp salt
1/2 tsp ground red pepper (more if you like it really hot)
1/3 - 1/2 cup sour cream
Melt the butter in a large skillet. Add chicken, cook on both sides until browned (don't cook through or your butter will burn...it will finish with the sauce).
Meanwhile mix the soup, sour cream, paprika, tarragon, salt, and pepper in a bowl. When chicken is browned, add this to the skillet. Turn the chicken to coat, cover and cook about 10 mins or until chicken is done. Stir from time to time to prevent sticking.
I served this over egg noodles sprinkled with fresh chopped parsley. I also served some of our homegrown kernel corn because I knew I would need something sweet to offset the spicy!
Wednesday, April 1, 2009
Fresh-Mex Roast Beef Wraps
Okay...these are really, really yummy! Carrie (our 3 1/2 year old) ate TWO of them!
1 lb deli roast beef (recommend Boar's Head or Kroger's Angus Select)
1 head iceburg lettuce, shredded
2 avocados, sliced or diced (don't forget to toss with lemon/lime juice)
2 cups shredded Mexican blend cheese
1/2 cup sour cream
1/4 cup mayo
1 pkg burrito sized flour tortillas
1 jar medium or hot salsa
Mix together sour cream, mayo and a couple tablespoons of salsa. Heat the tortillas in the microwave for about 20 seconds. Spread 1 tablespoon (about) on a tortilla, leaving the top third clean. Layer beef, cheese, avocado and lettuce on the bottom third, leaving sides empty. Fold sides over, then roll tightly to form a burrito. Cut in half on an angle, serve with salsa for dipping.
Add ins are practically endless...black beans, corn, pico de gallo, red onions...I could think of so many things.
I served them with chips and salsa.
1 lb deli roast beef (recommend Boar's Head or Kroger's Angus Select)
1 head iceburg lettuce, shredded
2 avocados, sliced or diced (don't forget to toss with lemon/lime juice)
2 cups shredded Mexican blend cheese
1/2 cup sour cream
1/4 cup mayo
1 pkg burrito sized flour tortillas
1 jar medium or hot salsa
Mix together sour cream, mayo and a couple tablespoons of salsa. Heat the tortillas in the microwave for about 20 seconds. Spread 1 tablespoon (about) on a tortilla, leaving the top third clean. Layer beef, cheese, avocado and lettuce on the bottom third, leaving sides empty. Fold sides over, then roll tightly to form a burrito. Cut in half on an angle, serve with salsa for dipping.
Add ins are practically endless...black beans, corn, pico de gallo, red onions...I could think of so many things.
I served them with chips and salsa.
Wednesday, February 25, 2009
Tex-Mex Turkey Tender Casserole
Last night I intended to make a certain dish with my turkey tenders, but didn't remember to buy all the right stuff at the store. So, I made this one up. It was pretty yummy!
1 pkg Jenny-O Applewood Smoked turkey tenders
1 box Stove Top stuffing - turkey
1 can cream of mushroom soup
1 tsp ground cumin
1/2 tsp chili powder
1 jar homestyle turkey gravy
Prepare stuffing as directed on the box, set aside. In a small bowl, combine soup with about 1/2 a can of water to thin. Add cumin and mix well.
In a 9 x 13 pan, arrange turkey tenders (cut into large chunks so they cook faster) in a single layer. Pour soup mixture over the tenders. Then spread the stuffing over top and sprinkle with the chili powder evenly.
I served this with homegrown corn and the turkey gravy.
Add ins are endless. Would be good with sauteed zuchinni, onions, and bell peppers mixed into the stuffing. Mushrooms might be yummy. Play with it!
Bake at 350 for about 30 mins or until turkey is cooked through.
1 pkg Jenny-O Applewood Smoked turkey tenders
1 box Stove Top stuffing - turkey
1 can cream of mushroom soup
1 tsp ground cumin
1/2 tsp chili powder
1 jar homestyle turkey gravy
Prepare stuffing as directed on the box, set aside. In a small bowl, combine soup with about 1/2 a can of water to thin. Add cumin and mix well.
In a 9 x 13 pan, arrange turkey tenders (cut into large chunks so they cook faster) in a single layer. Pour soup mixture over the tenders. Then spread the stuffing over top and sprinkle with the chili powder evenly.
I served this with homegrown corn and the turkey gravy.
Add ins are endless. Would be good with sauteed zuchinni, onions, and bell peppers mixed into the stuffing. Mushrooms might be yummy. Play with it!
Bake at 350 for about 30 mins or until turkey is cooked through.
Thursday, January 29, 2009
Slow Cooker Chicken Marsala
You read right! I even think we like this marsala better than my stove top version - which is SO much more labor intensive. I would bet you could use some cheap pork cuts just as effectively for a faux veal marsala!!!
8 chicken thighs, boneless & skinless
8 oz sliced white mushrooms
12 oz mushroom gravy (yep, I used canned, Campbells actually, used a can and a half)
1 cup marsala wine
1/2 tsp dried thyme
1/2 tsp (1 clove) minced garlic
Put everything in the crock pot and cook on low 7-8 hrs.
If you want to be a snob like me and have good presentation...buy the already boned & skinned thighs (my butcher packages them sort of rolled up & pretty). Freeze them for a few hours to make them tight but not really frozen. Put these in the bottom of your crock pot in one layer, dump everything on top and DO NOT STIR. When the cooking is done, carefully lift them out with a large spoon and they'll stay together. Looks nice =)
I serve marsala over garlic mashed potatoes with rolls. Sprinkle with dried parsley before serving.
8 chicken thighs, boneless & skinless
8 oz sliced white mushrooms
12 oz mushroom gravy (yep, I used canned, Campbells actually, used a can and a half)
1 cup marsala wine
1/2 tsp dried thyme
1/2 tsp (1 clove) minced garlic
Put everything in the crock pot and cook on low 7-8 hrs.
If you want to be a snob like me and have good presentation...buy the already boned & skinned thighs (my butcher packages them sort of rolled up & pretty). Freeze them for a few hours to make them tight but not really frozen. Put these in the bottom of your crock pot in one layer, dump everything on top and DO NOT STIR. When the cooking is done, carefully lift them out with a large spoon and they'll stay together. Looks nice =)
I serve marsala over garlic mashed potatoes with rolls. Sprinkle with dried parsley before serving.
Quick & Easy BBQ Meatloaf
When I don't feel like going through all the trouble of rolled meat loaf...this is my back up. Yeah, it's yummy!
2 lbs meatloaf mix or lean ground beef
1-6 oz. package Stove Top Stuffing (original herb)
2 eggs
1/2 cup BBQ sauce
1 cup water
Mix meat, water, eggs, stuffing mix and 1/4 cup of the BBQ sauce in a large bowl. Place in a greased 9" x 13" baking dish, spread evenly with the remaining BBQ sauce (ok, ok...I admit...I use extra).
Bake at 375 for about 1 hr or until done.
I serve this with mashed potatoes and a green vegetable - usually some of our home canned green beans.
2 lbs meatloaf mix or lean ground beef
1-6 oz. package Stove Top Stuffing (original herb)
2 eggs
1/2 cup BBQ sauce
1 cup water
Mix meat, water, eggs, stuffing mix and 1/4 cup of the BBQ sauce in a large bowl. Place in a greased 9" x 13" baking dish, spread evenly with the remaining BBQ sauce (ok, ok...I admit...I use extra).
Bake at 375 for about 1 hr or until done.
I serve this with mashed potatoes and a green vegetable - usually some of our home canned green beans.
Thursday, January 8, 2009
Moroccan Chicken
Gotta love slow cooker meals in the winter months. This one will warm your tummy while stuffing it full! Dark chicken meat does a wonderful thing in a slow cooker...and it's easy on the wallet.
4 chicken leg quarters, skinned and trimmed of fat (also remove the backbone if still there)
4 cups butternut squash, peeled and cubed
1-26 oz jar green and black olive pasta sauce (Barilla)
1 can chickpeas, rinsed
1 tsp ground cumin
1/4 tsp ground cinnamon
1 jalapeno pepper, seeds removed and diced (optional)
Put all ingredients in your slow cooker. Cook on low 7-8 hours.
I serve this with plain couscous, but follow your own taste. Also good with almonds (slivered) and chopped fresh mint sprinkled on top.
4 chicken leg quarters, skinned and trimmed of fat (also remove the backbone if still there)
4 cups butternut squash, peeled and cubed
1-26 oz jar green and black olive pasta sauce (Barilla)
1 can chickpeas, rinsed
1 tsp ground cumin
1/4 tsp ground cinnamon
1 jalapeno pepper, seeds removed and diced (optional)
Put all ingredients in your slow cooker. Cook on low 7-8 hours.
I serve this with plain couscous, but follow your own taste. Also good with almonds (slivered) and chopped fresh mint sprinkled on top.
Monday, January 5, 2009
The Real Pork & Beans
Um...YUM!
1-16 oz can pork & beans
1/2 onion, chopped (about 1/2 cup)
1/4 cup + 1 tbsp brown sugar
1/2 cup ketchup, divided
1 tsp yellow mustard
4 regular or 8 thin sliced boneless pork chops
1 tsp worchestershire sauce
Mix together in 9 x 9 pan the pork n beans, onion, 1/4 cup brown sugar, 1/4 cup ketchup and the mustard. Lay chops over the bean mixture. Mix together 1/4 cup ketchup, remaining brown sugar and worchestershire. Use a basting brush to coat the meat. Cover with foil and bake at 350 degrees for about 25 mins. Remove foil, bake another 20 mins.
Serve this with cornbread. It can be a bit runny, you need the cornbread to sop it up!
1-16 oz can pork & beans
1/2 onion, chopped (about 1/2 cup)
1/4 cup + 1 tbsp brown sugar
1/2 cup ketchup, divided
1 tsp yellow mustard
4 regular or 8 thin sliced boneless pork chops
1 tsp worchestershire sauce
Mix together in 9 x 9 pan the pork n beans, onion, 1/4 cup brown sugar, 1/4 cup ketchup and the mustard. Lay chops over the bean mixture. Mix together 1/4 cup ketchup, remaining brown sugar and worchestershire. Use a basting brush to coat the meat. Cover with foil and bake at 350 degrees for about 25 mins. Remove foil, bake another 20 mins.
Serve this with cornbread. It can be a bit runny, you need the cornbread to sop it up!
Saturday, January 3, 2009
Creamy Succotash
Serve this over buttermilk biscuits...very hearty! Ben likes it even though it has chicken in it, haha!
1 lb boneless, skinless chicken thighs, cut in chunks
1/2 cup to 1 cup diced ham
1 1/2 cups frozen corn and baby limas
1 can cream of chicken soup
1/2 cup milk
1 small red bell pepper, diced
1/8 tsp ground red pepper
Combine all ingredients in your slow cooker, stir to combine. Cook on low for 7-8 hours. If too thin after cooking, add a couple tbsp corn starch (mixed into cold water first of course) and turn the cooker to high to thicken.
1 lb boneless, skinless chicken thighs, cut in chunks
1/2 cup to 1 cup diced ham
1 1/2 cups frozen corn and baby limas
1 can cream of chicken soup
1/2 cup milk
1 small red bell pepper, diced
1/8 tsp ground red pepper
Combine all ingredients in your slow cooker, stir to combine. Cook on low for 7-8 hours. If too thin after cooking, add a couple tbsp corn starch (mixed into cold water first of course) and turn the cooker to high to thicken.
Thursday, August 7, 2008
Cookie Dough Pie
Kelly, this one's for you...
1 graham cracker crust
1 box Nabisco Chips Ahoy chocolate chip or peanut butter cookies (not chewy)
1 8 oz. container Cool Wip
1 cup +/- milk
Dunk cookie in milk until just soft, then place in the bottom of the pie crust. Repeat with overlay until you have one layer in the crust. Using about 1/2 the whipped topping, make a layer of topping over the cookie layer. Repeat the cookie layer a second time, then top with the remaining whipped topping. To garnish, use one or two of the remaining cookies and crumble them decoratively over the Cool Wip. Refrigerate, covered, about 8 hrs.
1 graham cracker crust
1 box Nabisco Chips Ahoy chocolate chip or peanut butter cookies (not chewy)
1 8 oz. container Cool Wip
1 cup +/- milk
Dunk cookie in milk until just soft, then place in the bottom of the pie crust. Repeat with overlay until you have one layer in the crust. Using about 1/2 the whipped topping, make a layer of topping over the cookie layer. Repeat the cookie layer a second time, then top with the remaining whipped topping. To garnish, use one or two of the remaining cookies and crumble them decoratively over the Cool Wip. Refrigerate, covered, about 8 hrs.
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