This is SO GOOD!! It comes together really fast too, if you use a few "cheater" ingredients!! I make two pies (one with peas, one without), pretty soon I will have to make three or four to satisfy all my hungry guys!!
1 cup sliced peeled carrots
1 cup frozen corn
1 cup frozen peas
2 tbsp. unsalted butter
2 boneless skinless chicken breasts (I make this when I have chicken during the week, cook extra and save it for this. I also do it after I make a turkey, perfect for leftover turkey!!)
1/4 cup flour
1 1/2 cups chicken stock
1/2 cup half and half
1 tbsp. chopped parsley
1 egg yolk, beaten
1 pie crust (I have "issues" with making my own, never turns out, so I use the refrigerated kind)
Preheat oven to 400. Boil carrots for 5 minutes, boil corn for 1 minute. Drain and set aside. In a large frying pan with lid, melt butter over medium high heat. Add chicken, and cook, stirring occasionally for about 6 minutes until browned all over. Sprinkle in flour and stir well. Stir in the stock, half and half and parsley and bring to a simmer. Cover, reduce heat to low, and simmer for 6-7 minutes. Stir in veggies, including peas. Season with salt and pepper. Transfer to a 9 inch pie dish. Brush some egg yolk in a border around edge of pie dough. Place dough, egg side down, over filling and press dough to rim of dish. Brush surface lightly with rest of yolk. Cut a few slits into pie with knife. Place pie on cookie sheet to catch spills. Bake until golden brown, about 30 minutes. Yum!!!
Thursday, June 18, 2009
Saturday, January 31, 2009
Homemade Peanut Butter
Why haven't I ever done this before? So so so delicious, you can regulate the sweetness, it's not full of ingredients like store bought, and CHEAPER!!! This will be it for me for now, although I admit I will always store some store bought in my year's supply "just in case".
Ingredients:
15 oz. shelled and skinned roasted peanuts
1 tsp. kosher salt
1 1/2 tsp. honey
1 1/2 tbsp. peanut oil
Place the peanuts, salt and honey into the bowl of food processor. Process for 1 minute. Scrape down the sides of the bowl. Place the lid back on and continue to process while slowly drizzling in the oil, process until mixture is smooth, 1 1/2 to 2 minutes. Place in airtight container and store in refrigerator for up to 2 months. I personally added about 2 1/2 tsp. honey and about 2 1/2 tbsp. oil, I like it sweeter and smoother. Next time I will make a batch of crunchy, that's what I like the best.
Recipe courtesty of Alton Brown, Food Network.
Ingredients:
15 oz. shelled and skinned roasted peanuts
1 tsp. kosher salt
1 1/2 tsp. honey
1 1/2 tbsp. peanut oil
Place the peanuts, salt and honey into the bowl of food processor. Process for 1 minute. Scrape down the sides of the bowl. Place the lid back on and continue to process while slowly drizzling in the oil, process until mixture is smooth, 1 1/2 to 2 minutes. Place in airtight container and store in refrigerator for up to 2 months. I personally added about 2 1/2 tsp. honey and about 2 1/2 tbsp. oil, I like it sweeter and smoother. Next time I will make a batch of crunchy, that's what I like the best.
Recipe courtesty of Alton Brown, Food Network.
Monday, January 26, 2009
Cranberry Pork Roast
I made this for dinner yesterday, YUM YUM YUM!!
Ingredients:
1 pork loin roast (2 ½ - 3 lbs.)(can be boneless or not)
1 can (16 oz.) jellied whole cranberries
1 cup dried cranberries
½ cup sugar
½ cup cranberry juice or ½ cup orange juice
1 tsp. dry mustard
¼ tsp. ground cloves
2 tbsp. cornstarch
2 tbsp. cold water
Place pork roast bone side down in a slow cooker/crock pot. In a medium bowl, mash cranberry sauce. Stir in sugar, cranberry juice, orange juice, mustard and cloves. Pour over roast. Cover and cook on high for 6-8 hours. If boneless, cook on low for 6-8 hours. Cook until meat is tender. Remove roast and keep warm. Skim fat from juices; measure 2 cups, adding water if necessary and pour into a saucepan. Bring to a boil over medium heat. Combine cornstarch and cold water to make a paste; stir into gravy. Cook and stir until thickened. Season with salt. Serve with sliced pork.
Ingredients:
1 pork loin roast (2 ½ - 3 lbs.)(can be boneless or not)
1 can (16 oz.) jellied whole cranberries
1 cup dried cranberries
½ cup sugar
½ cup cranberry juice or ½ cup orange juice
1 tsp. dry mustard
¼ tsp. ground cloves
2 tbsp. cornstarch
2 tbsp. cold water
Place pork roast bone side down in a slow cooker/crock pot. In a medium bowl, mash cranberry sauce. Stir in sugar, cranberry juice, orange juice, mustard and cloves. Pour over roast. Cover and cook on high for 6-8 hours. If boneless, cook on low for 6-8 hours. Cook until meat is tender. Remove roast and keep warm. Skim fat from juices; measure 2 cups, adding water if necessary and pour into a saucepan. Bring to a boil over medium heat. Combine cornstarch and cold water to make a paste; stir into gravy. Cook and stir until thickened. Season with salt. Serve with sliced pork.
Friday, December 26, 2008
Low Fat Carrot Cake
This is delicious, I love it!!
Ingredients:
6 egg whites
1 1/3 cups white sugar
1 cup applesauce
1/2 cup skim milk
1 1/2 teaspoons vanilla extract
1/4 teaspoon ground cloves
1/2 teaspoon ground nutmeg
1 tablespoon ground cinnamon
2 teaspoons baking soda
1 cup whole wheat flour
1 cup all-purpose flour
1 (8 ounce) can crushed pineapple with juice
2 cups shredded carrots
1/2 cup chopped walnuts
1/2 cup raisins
Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9X13 inch pan with non-fat cooking spray.
In large mixing bowl, beat egg whites. Slowly beat in sugar, then applesauce, skim milk, and vanilla. Stir in cloves, nutmeg, cinnamon, baking soda, and flour. Stir in, one ingredient at a time, pineapple (with juice), carrots, walnuts, and raisins. Pour into the prepared pan.
Bake for 35 - 40 minutes in the preheated oven. It is done when toothpick inserted in center comes out clean.
Ingredients:
6 egg whites
1 1/3 cups white sugar
1 cup applesauce
1/2 cup skim milk
1 1/2 teaspoons vanilla extract
1/4 teaspoon ground cloves
1/2 teaspoon ground nutmeg
1 tablespoon ground cinnamon
2 teaspoons baking soda
1 cup whole wheat flour
1 cup all-purpose flour
1 (8 ounce) can crushed pineapple with juice
2 cups shredded carrots
1/2 cup chopped walnuts
1/2 cup raisins
Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9X13 inch pan with non-fat cooking spray.
In large mixing bowl, beat egg whites. Slowly beat in sugar, then applesauce, skim milk, and vanilla. Stir in cloves, nutmeg, cinnamon, baking soda, and flour. Stir in, one ingredient at a time, pineapple (with juice), carrots, walnuts, and raisins. Pour into the prepared pan.
Bake for 35 - 40 minutes in the preheated oven. It is done when toothpick inserted in center comes out clean.
Cranberry Bars
Delicious!!
Ingredients:
1 (12 ounce) package whole cranberries
1 cup white sugar
3/4 cup water
1 (18.25 ounce) package yellow cake mix
3/4 cup butter, melted
2 eggs
1 cup rolled oats
3/4 cup packed light brown sugar
1 teaspoon ground ginger
1 teaspoon ground cinnamon
In a saucepan over medium heat, combine the cranberries, white sugar, and water. Cook, stirring occasionally until all of the cranberries have popped, and the mixture is thick, about 15 minutes. Remove from heat, and set aside to cool.
Preheat the oven to 350 degrees F (175 degrees C).
In a large bowl, mix together the cake mix, melted butter, and eggs. Stir in the oats, brown sugar, ginger and cinnamon. Set aside about 1 1/2 cups of the mixture, and spread the rest into the bottom of a 9x13 inch baking dish. Pack down to form a solid crust, getting it as even as possible. Spread the cooled cranberry mixture over the crust. Pinch off pieces of the remaining mixture and place evenly over the cranberry layer.
Bake for 35 to 40 minutes in the preheated oven, until the top is lightly browned. Cool in the pan for about 40 minutes before slicing into bars.
Recipe courtesy of allrecipes.
Ingredients:
1 (12 ounce) package whole cranberries
1 cup white sugar
3/4 cup water
1 (18.25 ounce) package yellow cake mix
3/4 cup butter, melted
2 eggs
1 cup rolled oats
3/4 cup packed light brown sugar
1 teaspoon ground ginger
1 teaspoon ground cinnamon
In a saucepan over medium heat, combine the cranberries, white sugar, and water. Cook, stirring occasionally until all of the cranberries have popped, and the mixture is thick, about 15 minutes. Remove from heat, and set aside to cool.
Preheat the oven to 350 degrees F (175 degrees C).
In a large bowl, mix together the cake mix, melted butter, and eggs. Stir in the oats, brown sugar, ginger and cinnamon. Set aside about 1 1/2 cups of the mixture, and spread the rest into the bottom of a 9x13 inch baking dish. Pack down to form a solid crust, getting it as even as possible. Spread the cooled cranberry mixture over the crust. Pinch off pieces of the remaining mixture and place evenly over the cranberry layer.
Bake for 35 to 40 minutes in the preheated oven, until the top is lightly browned. Cool in the pan for about 40 minutes before slicing into bars.
Recipe courtesy of allrecipes.
Tater Tot Casserole
The kids love this.
Ingredients:
1 can cream of mushroom soup
1 soup can of milk
1 lb. hamburger, cooked and drained
1 tbsp. minced onion
Salt and pepper to taste
8 oz. grated cheddar cheese
Tater tots
Green beans (I try adding these every once in awhile)
Mix cooked and drained hamburger with soup and milk. Add onion, salt and pepper. Put in a greased 9X13 pan. Sprinkle with 1 cup of cheese. Layer entire pan with tater tots. Bake at 350 for 30 minutes. Take out of oven and put 1 more cup of cheese on top, then bake for 5 more minutes.
Ingredients:
1 can cream of mushroom soup
1 soup can of milk
1 lb. hamburger, cooked and drained
1 tbsp. minced onion
Salt and pepper to taste
8 oz. grated cheddar cheese
Tater tots
Green beans (I try adding these every once in awhile)
Mix cooked and drained hamburger with soup and milk. Add onion, salt and pepper. Put in a greased 9X13 pan. Sprinkle with 1 cup of cheese. Layer entire pan with tater tots. Bake at 350 for 30 minutes. Take out of oven and put 1 more cup of cheese on top, then bake for 5 more minutes.
Southwestern Egg Rolls
These are delicious.
Ingredients:
2 tablespoons vegetable oil
1 skinless, boneless chicken breast half
2 tablespoons minced green onion
2 tablespoons minced red bell pepper
1/3 cup frozen corn kernels (I usually omit this because I don't like corn in them)
1/4 cup black beans, rinsed and drained
2 tablespoons frozen chopped spinach, thawed and drained
2 tablespoons diced jalapeno peppers
1/2 tablespoon minced fresh parsley
1/2 teaspoon ground cumin
1/2 teaspoon chili powder
1/3 teaspoon salt
1 pinch ground cayenne pepper
3/4 cup shredded Monterey Jack cheese
5 (6 inch) flour tortillas
1 quart oil for deep frying
Rub 1 tablespoon vegetable oil over chicken breast. In a medium saucepan over medium heat, cook chicken approximately 5 minutes per side, until meat is no longer pink and juices run clear. Remove from heat and set aside.
Heat remaining 1 tablespoon vegetable oil in a medium saucepan over medium heat. Stir in green onion and red pepper. Cook and stir 5 minutes, until tender.
Dice chicken and mix into the pan with onion and red pepper. Mix in corn, black beans, spinach, jalapeno peppers, parsley, cumin, chili powder, salt and cayenne pepper. Cook and stir 5 minutes, until well blended and tender. Remove from heat and stir in Monterey Jack cheese so that it melts.
Wrap tortillas with a clean, lightly moist cloth. Microwave on high approximately 1 minute, or until hot and pliable.
Spoon even amounts of the mixture into each tortilla. Fold ends of tortillas, then roll tightly around mixture. Secure with toothpicks. Arrange in a medium dish, cover with plastic, and place in the freezer. Freeze at least 4 hours.
In a large, deep skillet, heat oil for deep frying to 375 degrees F (190 degrees C). Deep fry frozen, stuffed tortillas 10 minutes each, or until dark golden brown. Drain on paper towels before serving.
Recipe courtesy of allrecipes.
Ingredients:
2 tablespoons vegetable oil
1 skinless, boneless chicken breast half
2 tablespoons minced green onion
2 tablespoons minced red bell pepper
1/3 cup frozen corn kernels (I usually omit this because I don't like corn in them)
1/4 cup black beans, rinsed and drained
2 tablespoons frozen chopped spinach, thawed and drained
2 tablespoons diced jalapeno peppers
1/2 tablespoon minced fresh parsley
1/2 teaspoon ground cumin
1/2 teaspoon chili powder
1/3 teaspoon salt
1 pinch ground cayenne pepper
3/4 cup shredded Monterey Jack cheese
5 (6 inch) flour tortillas
1 quart oil for deep frying
Rub 1 tablespoon vegetable oil over chicken breast. In a medium saucepan over medium heat, cook chicken approximately 5 minutes per side, until meat is no longer pink and juices run clear. Remove from heat and set aside.
Heat remaining 1 tablespoon vegetable oil in a medium saucepan over medium heat. Stir in green onion and red pepper. Cook and stir 5 minutes, until tender.
Dice chicken and mix into the pan with onion and red pepper. Mix in corn, black beans, spinach, jalapeno peppers, parsley, cumin, chili powder, salt and cayenne pepper. Cook and stir 5 minutes, until well blended and tender. Remove from heat and stir in Monterey Jack cheese so that it melts.
Wrap tortillas with a clean, lightly moist cloth. Microwave on high approximately 1 minute, or until hot and pliable.
Spoon even amounts of the mixture into each tortilla. Fold ends of tortillas, then roll tightly around mixture. Secure with toothpicks. Arrange in a medium dish, cover with plastic, and place in the freezer. Freeze at least 4 hours.
In a large, deep skillet, heat oil for deep frying to 375 degrees F (190 degrees C). Deep fry frozen, stuffed tortillas 10 minutes each, or until dark golden brown. Drain on paper towels before serving.
Recipe courtesy of allrecipes.
Chicken Cheese Chowder
I REALLY love this soup.
Ingredients:
4 cups chicken broth
1 1/2 cups diced potatoes
1 cup diced carrots
1 cup diced onion
1/3 cup margarine
1/3 cup all-purpose flour
3 cups milk
1 tablespoon soy sauce
1 pound processed cheese, cubed
2 cups chopped, cooked chicken meat
1/2 tsp. celery salt
1/4 tsp. ground pepper
In a large pot combine chicken broth, potatoes, carrots and onion. Cover and bring to a slow boil for 15 minutes, or until the vegetables are tender.
In a medium sauce pan melt butter over low heat, add flour and stir until smooth. Let simmer for 1 minute and then increase temperature to medium. Stir mixture constantly, while gradually adding milk. Continue to stir until thick and bubbly.
Add flour mixture to vegetables. Add soy sauce and then gently stir in cheese. Continue to stir until cheese is completely melted. Season with salt and pepper.
Add chicken, heat through and enjoy.
Ingredients:
4 cups chicken broth
1 1/2 cups diced potatoes
1 cup diced carrots
1 cup diced onion
1/3 cup margarine
1/3 cup all-purpose flour
3 cups milk
1 tablespoon soy sauce
1 pound processed cheese, cubed
2 cups chopped, cooked chicken meat
1/2 tsp. celery salt
1/4 tsp. ground pepper
In a large pot combine chicken broth, potatoes, carrots and onion. Cover and bring to a slow boil for 15 minutes, or until the vegetables are tender.
In a medium sauce pan melt butter over low heat, add flour and stir until smooth. Let simmer for 1 minute and then increase temperature to medium. Stir mixture constantly, while gradually adding milk. Continue to stir until thick and bubbly.
Add flour mixture to vegetables. Add soy sauce and then gently stir in cheese. Continue to stir until cheese is completely melted. Season with salt and pepper.
Add chicken, heat through and enjoy.
Pork Chalupas
Ingredients:
3-4 lbs. pork loin roast
2 cloves garlic, minced
2 cans pinto beans
1 tbsp. cumin
2 tbsp. chili powder
1 tbsp. oregano
1 can diced green chiles
1 tsp. salt
Cook on low all day in slow cooker. Serve over chips or in a burrito or like tacos. Or do like I did and have all three. What? Do you have a problem with that?
3-4 lbs. pork loin roast
2 cloves garlic, minced
2 cans pinto beans
1 tbsp. cumin
2 tbsp. chili powder
1 tbsp. oregano
1 can diced green chiles
1 tsp. salt
Cook on low all day in slow cooker. Serve over chips or in a burrito or like tacos. Or do like I did and have all three. What? Do you have a problem with that?
Spagetti Chicken
Thom and I loved this, the kids were pretty wary of it.
Ingredients:
10-15 frozen chicken tenders
1/2 onion, chopped
1 envelope spaghetti sauce seasoning
Put in crockpot on high for 3 hours.
Melt in saucepan:
1/4 cup butter
2 cans cream of chicken soup
8 oz. cream cheese
Add to crockpot and cook on low for a few more hours. Serve over angel hair pasta.
Ingredients:
10-15 frozen chicken tenders
1/2 onion, chopped
1 envelope spaghetti sauce seasoning
Put in crockpot on high for 3 hours.
Melt in saucepan:
1/4 cup butter
2 cans cream of chicken soup
8 oz. cream cheese
Add to crockpot and cook on low for a few more hours. Serve over angel hair pasta.
Sweet Potato Soup
This is super good soup.
Ingredients:
2 tbsp. butter
2 celery stalks
1/2 yellow onion, chopped
2 cans chicken broth
2 cups water
2 tsp. chicken boullion
4 medium potatoes, peeled and cubed
1 large sweet potato, peeled and cubed
2 cups fully cooked, cubed ham
1/2 tsp. garlic powder
1/2 tsp. seasoning salt
1/2 tsp. parsley flakes
1/2 tsp. dried oregano
1/4 tsp. pepper
1/4 tsp. crushed red pepper
1/4 cup flour
3 tbsp. butter
2 cups milk
Simmer celery and onions in butter 4-5 minutes, or until tender. Add broth, water and boullion, potatoes, ham, and seasonings. Bring to a boil, then lower heat to simmer, covered for 10 minutes. After the 10 minutes, add the milk. Meanwhile, melt butter in a saucepan, add the flour. Stir continuously for 2 minutes until golden. Add to soup, bring to a boil and stir for 2 minutes until the soup thickens. Lower the heat and serve immediately.
Ingredients:
2 tbsp. butter
2 celery stalks
1/2 yellow onion, chopped
2 cans chicken broth
2 cups water
2 tsp. chicken boullion
4 medium potatoes, peeled and cubed
1 large sweet potato, peeled and cubed
2 cups fully cooked, cubed ham
1/2 tsp. garlic powder
1/2 tsp. seasoning salt
1/2 tsp. parsley flakes
1/2 tsp. dried oregano
1/4 tsp. pepper
1/4 tsp. crushed red pepper
1/4 cup flour
3 tbsp. butter
2 cups milk
Simmer celery and onions in butter 4-5 minutes, or until tender. Add broth, water and boullion, potatoes, ham, and seasonings. Bring to a boil, then lower heat to simmer, covered for 10 minutes. After the 10 minutes, add the milk. Meanwhile, melt butter in a saucepan, add the flour. Stir continuously for 2 minutes until golden. Add to soup, bring to a boil and stir for 2 minutes until the soup thickens. Lower the heat and serve immediately.
Wednesday, November 26, 2008
Kettle Corn
Recently on a trip to the zoo I was commenting on how easy and delicious this was homemade and WAY cheaper (they charge 7 bucks a bag at the zoo, I think you could make enough to last a couple of months for 7 bucks!!!)! Don't make this if you're only planning on eating a little bit, like say, if you're on a DIET or something!!! IT'S ADDICTING!!!!
Ingredients:
1/4 cup vegetable oil
1/4 cup white sugar
1/2 cup unpopped popcorn kernels
Heat the vegetable oil in a large pot over medium heat. Once hot, stir in the sugar and popcorn. Cover, and shake the pot constantly to keep the sugar from burning. Once the popping has slowed to once every 2 to 3 seconds, remove the pot from the heat and continue to shake for a few minutes until the popping has stopped. Pour into a large bowl, and allow to cool, stirring occasionally to break up large clumps.
Recipe courtesty of Allrecipes.
Ingredients:
1/4 cup vegetable oil
1/4 cup white sugar
1/2 cup unpopped popcorn kernels
Heat the vegetable oil in a large pot over medium heat. Once hot, stir in the sugar and popcorn. Cover, and shake the pot constantly to keep the sugar from burning. Once the popping has slowed to once every 2 to 3 seconds, remove the pot from the heat and continue to shake for a few minutes until the popping has stopped. Pour into a large bowl, and allow to cool, stirring occasionally to break up large clumps.
Recipe courtesty of Allrecipes.
Kathee's Special Balls
This is my most requested Thanksgiving dish I make, and every year I have to look through all my cookbooks for several hours to find it. Not any more, now it will be here, safe and sound!! So here it is, the famous recipe of my amazing balls!!
2 cups mashed sweet potatoes
12 large marshmallows
3/4 cup finely crushed cornflakes (I use frosted cuz I'm crazy like that)
1/2 cup packed brown sugar
2 tbsp. milk
1/4 cup butter
Mold a spoonful of the sweet potatoes around each marshmallow; roll in cornflake crumbs. Place in a shallow baking dish. In a saucepan, bring brown sugar, milk and butter to a boil; pour over the balls. Bake uncovered at 350 for 15 minutes. You may want to double this, or people may be screaming for more balls. I'm just saying....... it's happened before!!!!
Subscribe to:
Posts (Atom)