Wednesday, December 3, 2008

Chicken Corn chowder

2 TBL olive oil
1 medium onion, finely chopped
3 large carrots, peeled and chopped
3 stalks of celery, diced
4 cloves of garlic, minced
3 14oz cans of chicken broth
1 2lb bag of frozen corn or 8 ears of fresh corn (cut kernels off)
2 large chicken breasts, cooked and shredded
1/2 cup heavy cream
8oz sour cream
salt and pepper to taste

Heat oil in large pot over medium heat. When hot, saute onion, carrots and celery until slightly softened, about 5-8mins. Stir in garlic and cook for 1 min then add chicken broth, corn and chicken. Cook for 5 mins, until heated through. Reduce heat to low and stir in sour cream, salt and pepper to taste.

Top with avocado and tomato if desired.

Shredded Chicken Taquitos

2 TBL extra virgin olive oil
1/2 cup finely chopped onion
1/4 cup finely chopped red pepper (optional)
1 TBL finely chopped jalapeno pepper (optional)
2 cups cooked and shredded chicken breast
3 TBL fine chopped cilantro (I use less than this)
1/2 tea salt
1/2 tea cumin
1/4 tea pepper
1 can diced tomatoes (with green chilies optional but yummy) *i run this through a blender*

3 TBL oil
burrito sized tortillas

Ina skillet, heat oil over medium heat. Add onion, bell pepper and jalapeno. Cook 3-5 mins or until veggies are tender.
Stir in chicken, 3TBL cilantro, salt, cumin, pepper and tomatoes, cook 5mins.
Place oil into large skillet over medium heat. Place 2 large TBL chicken mixture into each tortilla. Tightly roll, securing ends with toothpicks.
In batches, place taquitos into hot pan. Pan fry until nice and golden brown on each side.
Remove and place on papertowel lined plate.

Creamy enchiladas

These are my 2nd favorite enchiladas. I LOVE them.

2 cups of chicken, cooked and shredded
2 TBL olive oil
1 clove garlic crushed
8oz tomato sauce
1/4 tea salt
3 cups heavy cream
3 bouillon cubes- chicken
1/3 cup olive oil
12 tortillas
1.5 cups monteray jack cheese
1 large onion 1/4 tea sugar

Saute onion in 2TBL oil. Stir in garlic, tomato sauce, salt, sugar and chicken. Cover and simmer, 5mins. In large saucepan heat cream. Dissolve boullion in cream. Don't heat too hot. Set aside
In small skillet heat 1/3 cup of oil and dip each tortilla in oil turning once for a few secs to soften, drain them on paper towels. Dip tortilla in cream- place on flat surface, add 3TBL of chicken mixture and roll up. Place rolled tortilla seam side down in baking dish (9x13). Pour any remaining sauce over enchiladas. Cover with grated cheese. Bake at 350 25-30mins.

Easy chicken cordon bleu

1 TBL butter
4 boneless chicken breast cooked and shredded or cubed
1/4 white wine (or cooking wine)
1 can cream of chicken soup
1/2 cup shredded swiss cheese
1/2 cup diced ham (i use lunch meat slices ripped up)

In skillet cook chicken in butter until chicken is cooked through. Remove chicken.
In same skillet add wine and stir to deglaze the pan. Add the soup, cheese and ham. Heat to boiling, stirring often.
Return chicken to skillet, reduce heat to low.
Cover and cook for 5-7mins or until all is warm.
Serve over egg noodles or rice.

Easy Alfredo kids love

2 sticks butter
1/2lb grated Parmesan cheese (i usually buy fresh grated but the green can works too)
1lb. fettuccine noodles
1 box frozen spinach (optional, very optional)
1/2 cup milk

Beat softened (not melted) butter with cheese until creamy.
Cook fettuccine.
Return noodles to warm pot. Toss with 1/2 tea salt, cheese/butter mixture. Add 1/4 cup milk. stir. if needed add the other 1/4 milk. serve with additional cheese. add broccoli or chicken or shrimp whatever you like.

Pork Tenderloin

1 2lb pork tenderloin
1 enevelope dry onion soup mix
1 cup water
3/4 cup apple juice
3 TBL minced garlic
3 TBL soy sauce (or shoyu)
black pepper to taste

Place pork in crockpot with soup packet. Pour water, juice and soy sauce over the top, turn the pork to coat. Carefully spread garlic over the pork leaving as much on the top of the roast during cooking as possible. Sprinkle with pepper and cover. Cook for 8hrs on low. Serve with juice on the side as au jus.

My kids LOVE this.

Heather's famous macaroni and cheese

1 and 2/3 cups macaroni, cooked and drained
2 TBL cornstarch
1 tea salt
1/4 tea pepper
1 can evaporated milk
1 cup water
2 TBL butter
2 cups cheddar cheese, divided

Preheat oven to 375.

Combine cornstarch, salt and pepper in medium saucepan. Add evap. milk, water and butter. Cook over medium heat, STIR CONSTANTLY, until mixture comes to a boil. Boil for 1min. (still stirring) Remove from heat. Stir in 1.5 cups cheese (I usually add more). Add macaroni, mix well. Pour into dish. Top with remaining cheese (i always add more).

Bake for 20-30mins or until cheese is melted and light brown.

Cheesy Stuffed Baked Ziti

1lb ziti pasta
2 TBL extra virgin olive oil
1/2 medium onion, finely chopped
1lb ground beef
1/2 tea salt
1/4 tea pepper
1 26oz jar Pasta Sauce
1 15oz container ricotta cheese
1 cup shredded mozzarella
1/2 cup grated parmesean
pinch salt and pepper
2 cups shredded mozzarella

Cook pasta according to package Drain and set aside.
Place olive oil in a large pot over medium heat. Saute onion until softened.
Brown ground beef, drain grease off.
Add to onion and add pasta sauce. Reduce heat to low and stir in noodles.
Place ricota, mozzarella, pamesean, salt and pepper into a large bowl. Stir until well combined.
Place 1/2 of pasta in 9x13 baking dish.
Spoon ricotta mixture evenly over pasta.
Pour remaining pasta over cheese. Then sprinkle with shredded mozzarella.
cover with foil
Bake at 350 for 30mins, remove foil and bake 10mins longer.

Slow cooked Carnitas Tacos

1.5lb pork shoulder or pork butt
1 cup water
pinches of salt and pepper
1 small onion thinly sliced (i mince mine, as Joseph doesn't like onion but loves the taste)
1 can Rotel tomatoes with chilies, Mild version ( i run this through a blender)
1/4 cup chopped cilantro
1/2 of a lime, juiced (sometimes I use a whole lime, i really like lime)
salt to taste
small white onion minced

White or corn fajita size tortillas

Place roast in crockpot, pour water in the crockpot, season roast with salt and pepper and add onion slices.
Cook on low for 6-10hrs.
When completely tender remove from crockpot.
Discard juices, de-fat, shred and place back in crockpot.
Stir in tomatoes, cilantro, white onion, salt to taste and lime juice.
Keep on warm until ready to serve.

Monday, November 3, 2008

Stuffed Shells

1 package uncooked jumbo shells
1 lb. lean ground beef
1 jar chunky pasta sauce
1/4 cup water
8 oz. chive & onion cream cheese
1 1/2 cups shredded mozarella
1/2 cup parmesan
1 egg
1 to 2 Tbsp. parsley, if desired

Preheat oven to 350.

Cook & drain shells as directed on package.

In 10-inch skillet, brown ground beef on medium-high. (I season it with some Italian Seasoning and garlic salt, pepper...)

Cool slightly, about 5 min.

Pour pasta sauce (down to the top of the label) into 9x13 baking dish; add water & use measuring cup to mix the two & spread them around (this is my own variation).

In large bowl, mix cream cheese, 1 cup of the mozzarella, the parmesan, egg, & ground beef.

Spoon mixture into each shell.

Arrange stuffed shells over sauce in baking dish.

Pour remaining sauce over shells, covering them completely. Cover with foil. Bake 40-45 min. or until bubbly & cheese filling is set.

Remove from oven; remove foil & sprinkle shells with remaining cheese.Bake 5-10 min. longer or until cheese is melted.

Sprinkle with parsley, if desired.

Eat and then be glad I have an awesome friend like Catherine who shared this recipe with me!!

p.s. These make GREAT leftovers.

Roasted Sweet Potato Salad with Warm Chutney Dressing

Prep time: 15 min
Cook time: 30 min
Serves: 8


4 medium sized potatoes peeled and cut into 1-inch pieces
5 Tbls Olive Oil
1 Tbl Finely chopped fresh rosemary
1 tsp salt, plus more as needed
1 tsp freshley ground black pepper, plus more as needed
1/2 tsp ground cumin
1/2 tsp ground ginger
1 cup green pumpkin seeds (aka pepitas)
1 cup dried cranberries
1 cup chopped scallions (green and white)
1 cup julienned roasted red pepper


6 Tbl balsamic vinegar
1/3 cup mango chutney
2 Tbl Dijon mustard
2 Tbl honey
2 garlic cloves minced
1/4 cup olive oil

Make the Salad:

Preheat Oven to 425 F

In a roasting pan, combine potatoes, 3 Tbsp olice oil, rosemary, salr, pepper, cumin and ginger. Stir to combine and bake until the potatoes are fork tender and golden brown, about 25 to 30 minutes.

Meanwhile, heat the remaining 2 Tbsp olive oil in a skillet over medium high heat. Add the pumpkin seeds and cook, stirring until toasted. Transfer seeds to a plate and season with salt and pepper. In a small bowl, combine cranberries, scallions, and red pepper and set aside.

Make the Dressing:

Prepare the dressing by combinig all the ingredients (except olive oil) in a small saucepan and heat. Remove from hear and whisk in olive oil.

Assemble salad by gently tossing the roasted potatoes with the redd pepper mixture. Add enough of the dressing to coat and garnish with toasted pumpkin seeds. Serve with extra dressing on the side.

Pumpkin Soup

Pumpkin Soup

Sautee 1/4 cup butter
1 cup onion (diced)
1 clove garlic

1 tsp cury
1/2 tsp salt
1/4 tsp coriander
1/8 tsp crushed red pepper
3 cups chicken broth

Bring to a slow boil.

16 oz Pumpkin
1/2 cup heavy whipping cream
1/2 cup half and half

To thin out put in a blender

To serve, have chives and sour cream available.

Pumpkin Dip

Pumpkin Dip

15 oz can of pumpkin
Small can of marshmallow cream
8oz cream cheese at room temperature
Lots of cinnamon (to taste)

Mix together well and serve with apples, gingersnaps, or snickerdoodles.

chocolate pumpkin cookies

Chocolate Pumpkin Cookies

One bag chocolate chips
One small can of pumpkin
One box of spice cake mix

Preheat the oven to 350F.

Mix pumpkin and cake mix well, until you don't see anymore lumps. Add chocolate chips and mix. Spoon out cookies onto a cooking sheet. Bake for 15 minutes.

Pumpkin Muffins

1/2 cup butter (unsalted, softened)
3/4 cup brown sugar
1/2 cup milk
4 eggs
1 15 oz solid pumpkin
1 1/2 cups whole-wheat flour
1 cup yellow cornmeal (I usually substitute oatmeal)
2 tsps baking powder
1 tsp baking soda
1 tsp ground cinnamon
1/2 tsp salt
1/4 tsp ground cloves

Heat oven to 350 degrees. If not using silicone pans, lightly coat two 6 cup muffin tins with cooking spray.

In a large bowl, with an electric mixer on medium high speead, beat the butter and brown sugar until light and fluffy. Reduce speed to slow, add the remaining ingredients and beat for 3 minutes or just until smooth.

Spoon batter into the muffin pans. Bake for 25-30 minutes or until a tooth pick inserted into the center of a muffin comes out clean. Remove from oven and cool on a wire rack.

**Optional but very tasty is to add a small bag of chocolate chips to the batter right before you spoon it into the muffin tins**