Catching up and another recipe

So, apparently today is the day I am using to get caught up on my blog...  I haven't posted anything in awhile, and had 3 recipes to share!  The last few weeks have been extremely crazy-busy ones, since I've been helping a neighbor in their garden and canning over 300# of tomatoes... (with another neighbor!)!  That doesn't include the pears, peaches, apples and peppers we've done either.  We made salsa, spaghetti sauce and LOTS of just plain canned 'maters...  But, my pantry is full and I'm happy! :)  Anyway... onto last night's dinner recipe! :)

I have a recipe from a friend of my moms for chicken casserole.  Its kinda plain, so I decided to spice it up a bit!  Here it is!

"Spicy" Chicken Casserole

1 pkg Keebler Club crackers
1 stick (1/2 C) butter (I used Smart Balance), melted
Combine; press 1/2 of mixture into bottom of 9x9 baking pan

3-4 chicken breasts, cooked and cubed
Layer on top of cracker crumbs

1 can Cream of Chicken soup
1 C sour cream (I didn't have enough sour cream, so I made up the difference with some mayo and goat yogurt)
1/2 C water
1/4 C poblano peppers, finely chopped
1/4 C anaheim peppers, finely chopped
Combine and pour over chicken; sprinkle with remaining crackers mix.

Bake at 350 approx. 30 minutes, until bubbly and brown.

Enjoy!

Anybody thirsty?

I have had a watermelon sitting on my counter for over a month now... Why I haven't used it, I don't know... guess I wanted to use it for something "special"... so, last night, I decided to make a Watermelon daiquiri... Then decided to add mint... WOW!!  Was it refreshing!!!  Now I can't wait for summer to get here so I can get FRESH watermelon and try it!!!  So, here is the recipe for a Watermelon-Mint Daiquiri!

Watermelon-Mint Daiquiri

Watermelon (use as much or as little as you want)
2-3 sprigs fresh mint
2 oz rum
ice

Combine all in blender and blend until smooth.  Adjust to taste.

Enjoy! :)

The Joy of Knowing Where Your Food Comes From...

To me, there is nothing better than eating my family's homegrown, grassfed beef, or eating a chicken that I raised myself.  I know exactly what they've been eating, I know that they are hormone free and the tasted is just better!  This fall, I have had the opportunity to help a neighbor out, and pick fresh produce and preserve it for the winter- beans, bell peppers, anaheim peppers, poblano peppers and tomatoes- lots and LOTS of tomatoes.  I am very thankful that my pantry will be stocked this winter, my freezer is full and our grocery bill will be less than normal! :)

So- as I was processing peppers last week, I decided to make some stuffed bell peppers.  I didn't have/use a recipe, I just started adding things to a skillet and hoped it would taste good!  Man, oh man!!!  Was it delicious!!!  So, here is my recipe:

Chicken Stuffed Bell Peppers

4 bell peppers, tops cut off and seeded
2 chicken breasts, diced and sauteed with salt and pepper (I cooked them in EVOO till they were golden brown on the outside)
1 onion, diced
3 cloves garlic (to taste), minced
2 poblano peppers, finely chopped
2 anaheim peppers, finely chopped
1/4 tsp red pepper flakes (to taste)
1 can cream of mushroom soup
1 C chicken broth/stock
Salt and pepper to taste
1 C shredded cheddar cheese

Saute onions and garlic in EVOO (in same pan that you cooked the chicken in) until soft, add a couple tablespoons of the broth to deglaze the pan.  Add poblano and anaheim peppers and saute until soft.  Add red pepper flakes and chicken.  Combine soup and broth in a bowl and add to chicken mix in pan.  Bring to a simmer, salt and pepper to taste.  Place bell peppers in a baking dish (open side up!)- spoon filling into peppers to fill to top.  Bake at 375 for 12-15 minutes until bell peppers are cooked through- top with cheese the last couple minutes to melt cheese.

Enjoy!