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!
Saturday, October 15, 2011
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! :)
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!
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!
Thursday, September 1, 2011
Barbecue Sauce- for the season that's ALMOST over....
So, tonight I tried a TOTAL experiment! I knew we were having ground beef-somehow... just not sure what I was going to make with it... I could've made stuffed zuccini, but we just had that last week... I thought about hamburgers, but I don't have any buns, didn't want to make any and I'm REALLY trying to cut back on the wheat/gluten again. So... I had a pound of ground beef defrosting on the counter... what to do? I also had a bowl of over-ripe apricots that my neighbor had given me... what to do with those?! Wait a minute- how about an Apricot BBQ sauce?! PERFECT!!! So, I went online and started looking for recipes... most of them called for apricot preserves... I just wanted to use the apricots before they went bad here people!!! So, my next thought- make up something! So- here is the end product... a VERY easy barbecue sauce that uses REAL apricots... NOT preserved ones!! Hope you enjoy!!
Chipotle Apricot "Barbecue" Sauce
1/2 onion, chopped
2 Tbs oil (I used a mix of coconut and olive oils)
3 cloves garlic, minced (I used a garlic press)
5-6 Apricots, chopped
1 can diced Tomatoes, drained
2 Tbs Apple Cider Vinegar
1Tbs brown sugar
1/4 C catsup
1/2 tsp chipotle pepper powder (more or less to taste! Chipotle powder is pretty spicy- so use a little and make sure you taste it before adding more!)
Saute onions in oil until soft. Add garlic and saute for 1-2 minutes. Add tomatoes and apricots. Stir to mix well. Add vinegar, sugar catsup and chipotle pepper powder. Stir well and let simmer on low until thick and saucy. Serve over meat.
I served this over hamburger patties with grilled corn on the cob and grilled zucchini. But, this would be EXCELLENT over chicken, seafood, pork or over meatballs (pour sauce over meatballs before baking!). I know I will be making this sauce again- I think Aaron will demand it!
Enjoy! :)
Chipotle Apricot "Barbecue" Sauce
1/2 onion, chopped
2 Tbs oil (I used a mix of coconut and olive oils)
3 cloves garlic, minced (I used a garlic press)
5-6 Apricots, chopped
1 can diced Tomatoes, drained
2 Tbs Apple Cider Vinegar
1Tbs brown sugar
1/4 C catsup
1/2 tsp chipotle pepper powder (more or less to taste! Chipotle powder is pretty spicy- so use a little and make sure you taste it before adding more!)
Saute onions in oil until soft. Add garlic and saute for 1-2 minutes. Add tomatoes and apricots. Stir to mix well. Add vinegar, sugar catsup and chipotle pepper powder. Stir well and let simmer on low until thick and saucy. Serve over meat.
I served this over hamburger patties with grilled corn on the cob and grilled zucchini. But, this would be EXCELLENT over chicken, seafood, pork or over meatballs (pour sauce over meatballs before baking!). I know I will be making this sauce again- I think Aaron will demand it!
Enjoy! :)
Tuesday, August 30, 2011
Belated Promised Blog Post
So, I neglected to put up the promised blog post a couple weeks ago. Tonight's post is an attempt to make up for it (I will eventually post the recipe from dinner that night a couple weeks ago!). My family (on dad's side) is from England. My dad is a naturalized citizen, so I am technically first generation American! Growing up, we always enjoyed "English" meals- roast beef and yorkshire puddings, boiled beef and taters, Christmas cake (fruit cake on steroids- that actually tastes AMAZING!) and various other sundry meals and food items. One of my favorite has always been Mince Meat. And no, I'm not talking about mince pie (yuck!!! I still remember my first and most likely LAST taste of mince pie!), I'm talking MINCE MEAT people!! A wonderful, and delicious beef and veggie gravy over mashed potatoes! Its heaven!! So, in honor of my Gran (dad's mom who passed away from cancer a month ago tomorrow) we are having Mince Meat for supper tonight- and I am passing along a childhood favorite! So, here is the "recipe" (by now you should have figured out I don't really cook according to "recipes"- unless is something that I believe CANNOT be done any other way!!) and I hope it leaves you with as many fond memories as it has me!
Mince Meat
1 lb ground beef
1 onion, chopped
3-4 med-large carrots, chopped
2-3 stalks celery, chopped
5-7 potatoes, cubed, boiled and mashed (or you can use instant if you prefer!) ;)
4-5 C beef broth/stock (I use beef broth powder and some onion soup mix!)
1-2 Tbs cold water
1-2 Tbs flour (same amount of flour as water to thicken gravy)
Brown ground beef and onion in a large saucepan. Add chopped carrots and celery and stir to mix with beef/onions. Add beef broth/stock. Bring to boil and simmer until carrots and celery are tender. Mix cold water and flour to make a semi-runny paste. Slowly stir into beef mix and let simmer till cooked to desired thickness. If necessary, you can make and add more flour paste to thicken more, or add a little water to dilute gravy. Serve over mashed potatoes with garlic bread (or whatever type of bread or rolls you prefer) on the side.
Enjoy!
Mince Meat
1 lb ground beef
1 onion, chopped
3-4 med-large carrots, chopped
2-3 stalks celery, chopped
5-7 potatoes, cubed, boiled and mashed (or you can use instant if you prefer!) ;)
4-5 C beef broth/stock (I use beef broth powder and some onion soup mix!)
1-2 Tbs cold water
1-2 Tbs flour (same amount of flour as water to thicken gravy)
Brown ground beef and onion in a large saucepan. Add chopped carrots and celery and stir to mix with beef/onions. Add beef broth/stock. Bring to boil and simmer until carrots and celery are tender. Mix cold water and flour to make a semi-runny paste. Slowly stir into beef mix and let simmer till cooked to desired thickness. If necessary, you can make and add more flour paste to thicken more, or add a little water to dilute gravy. Serve over mashed potatoes with garlic bread (or whatever type of bread or rolls you prefer) on the side.
Enjoy!
Thursday, August 18, 2011
Chocolate Craving
Ok, so I've had this MAJOR craving for brownies for over a week now. But, not just ANY brownies... ooey, gooey, fudgy, chocolatey brownies! And I finally got around to making a batch yesterday. I found an AMAZING recipe on my favorite recipe site (www.allrecipes.com!) and made them last night at like, 8pm! But, boy... are they yummy!!! Not too sweet, but very chocolatey! These would be great with a cup o' joe or even a glass of wine for dessert (oh, and they're pretty good for breakfast too!) Here's the recipe:
Fudgy Brownies II
4 (1 ounce) squares unsweetened choclate, chopped (I used cocoa powder mixed with Light Olive Oil and they turned out great!)
1/2 C butter
1 1/2 C white sugar
2 eggs
1 tsp vanilla extract (I usually double the amount in all my baking!)
1 C all purpose flour
Preheat oven to 350F. Grease and flour a 9x9 inch square pan. In a small saucepan over medium heat, melt butter. Remove from heat and stir in the choclate until smooth and blended. Mix in the sugar, eggs and vanilla, then stir in the flour until just blended. Spread evenly into the prepared pan. Bake for 25-30 minutes in the preheated oven, until a toothpick inserted into the center comes out clean. Cool before cutting into squares.
Enjoy! :)
Fudgy Brownies II
4 (1 ounce) squares unsweetened choclate, chopped (I used cocoa powder mixed with Light Olive Oil and they turned out great!)
1/2 C butter
1 1/2 C white sugar
2 eggs
1 tsp vanilla extract (I usually double the amount in all my baking!)
1 C all purpose flour
Preheat oven to 350F. Grease and flour a 9x9 inch square pan. In a small saucepan over medium heat, melt butter. Remove from heat and stir in the choclate until smooth and blended. Mix in the sugar, eggs and vanilla, then stir in the flour until just blended. Spread evenly into the prepared pan. Bake for 25-30 minutes in the preheated oven, until a toothpick inserted into the center comes out clean. Cool before cutting into squares.
Enjoy! :)
(not my picture- taken from www.allrecipes.com)
Saturday, July 2, 2011
Success and Failure
We all have them... successes and failures... Somehow, someway we always learn from them. God sees fit to teach us in all things. So, what is my lesson from failed hot dog buns? I'm not sure yet, other than a visit from my old friend Percy (Perseverance- a constant childhood companion of mine...). "If at first you don't succeed, try, try again." Ok, someday I will try my hand at gluten free hot dog buns again... Yes, they were a failure... ok, so not a TOTAL failure. They tasted GREAT!! But, OMG, were they DRY!!! But, enough about my failure of last night... lets move on tp tonight's (hopeful) success! (I will comment once we've eaten my "creation" and let you know how it actually was!!)
So, I'm back to cooking from my cupboard.... Once again, we have too much month at the end of our money... Luckily, Aaron (my DH) found spaghetti noodles on sale for $0.80 a box. And I still have a couple chickens that he butchered last fall in the freezer. So, what do you make with chicken and spaghetti noodles? Chicken Spaghetti Casserole, of course!! Here's the "recipe" (about the only thing I measured was the cream of chicken soup!).
Chicken Spaghetti Casserole
1/2 box of spaghetti noodles, cooked to al dente
1 whole chicken, cooked and diced (you can also use 3-4 chicken breasts if you have them)
1 box (12 oz) Cream of Chicken Soup (I used Pacific Natural's Organic soup, but you could use whatever Cream of chicken soup you desire or have on hand)
Minced Onion, Minced Garlic, Salt, Pepper, Worcestershire Sauce- to taste
Plain Yogurt (I used goat's milk yogurt)
Chicken Broth
Frozen veggies (whatever kind you like!)
Cracker or Bread Crumbs (I used CLUB crackers 'cause I had them in the cupboard)
Cheddar cheese, grated (optional- I can't eat cheese so I did not add)
Mis together soup, spices, and enough yogurt and broth to make a sauce. Place noodles in bottom of 9x9 pan. Top with chicken and frozen veggies. Pour sauce over top. Sprinkle with bread crumbs. Top with grated cheese. Bake at 350 for 20-30 minutes or till bubbly. Allow to sit for 5-10 minutes then serve.
Enjoy! :)
So, I'm back to cooking from my cupboard.... Once again, we have too much month at the end of our money... Luckily, Aaron (my DH) found spaghetti noodles on sale for $0.80 a box. And I still have a couple chickens that he butchered last fall in the freezer. So, what do you make with chicken and spaghetti noodles? Chicken Spaghetti Casserole, of course!! Here's the "recipe" (about the only thing I measured was the cream of chicken soup!).
Chicken Spaghetti Casserole
1/2 box of spaghetti noodles, cooked to al dente
1 whole chicken, cooked and diced (you can also use 3-4 chicken breasts if you have them)
1 box (12 oz) Cream of Chicken Soup (I used Pacific Natural's Organic soup, but you could use whatever Cream of chicken soup you desire or have on hand)
Minced Onion, Minced Garlic, Salt, Pepper, Worcestershire Sauce- to taste
Plain Yogurt (I used goat's milk yogurt)
Chicken Broth
Frozen veggies (whatever kind you like!)
Cracker or Bread Crumbs (I used CLUB crackers 'cause I had them in the cupboard)
Cheddar cheese, grated (optional- I can't eat cheese so I did not add)
Mis together soup, spices, and enough yogurt and broth to make a sauce. Place noodles in bottom of 9x9 pan. Top with chicken and frozen veggies. Pour sauce over top. Sprinkle with bread crumbs. Top with grated cheese. Bake at 350 for 20-30 minutes or till bubbly. Allow to sit for 5-10 minutes then serve.
Enjoy! :)
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