Fall is in The Air!

I haven't been here in a while. I tend to cook the same dishes over and over and feel like I repeat myself. Tonight, I have had several people ask me to post this one (even though I think I have before) so here goes!

I am starting with leftover chicken that I marinated and cooked over a charcoal fire in the summer. It is very similar to the chicken that you buy from this club or that church doing a fundraiser. To thaw the chicken I drop it in a pot (5 or 6 cups) of boiling water. When it is thawed and tender I pull the chicken out, strain the water and simmer it down to about 3 cups. I added 2 pounds of soaked great northern beans and 2 cans of chicken broth. Clean up and chop the chicken. When the beans are close to done, I add 3 or 4 carrots, chopped, 4 or 5 potatoes, chopped, 1 (4 ounce) can diced green chiles, 1 teaspoon garlic powder, 1 teaspoon ground cumin
1/2 teaspoon dried oregano, 1/2 teaspoon dried cilantro, 1/8 teaspoon cayenne pepper, 1 rib of celery, chopped and the chicken. Cover and simmer until done.

I have made this with canned chicken and beans for a very quick supper. Top with sour cream, chives, shredded cheese, what ever sounds good! I usually add Mexican cornbread on the side and everyone here is happy!

Chicken Stroganoff

I haven't posted here in a long time, has anyone missed me? The kids are out of school for summer and my days are pretty busy, trying to squeeze every ounce of summer fun into 2 months of break. We are going swimming today and supper is simmering in the crock pot. Actually, I just have a family sized package of split chicken breasts with a little water (or broth) garlic, onion, a package of dry Italian dressing mix,and salt and pepper in the crock pot. When I get home, I will shred up the chicken, strain the juices and set half of each aside for another night.

In a saucepan, stir the broth the chicken cooked in with 1 8 ounce package of cream cheese and a can of cream of chicken soup until the cheese is smooth, add the shredded chicken and cook til hot, serve over noodles.

This can also all be dumped in the crock pot together (the chicken needs to be cubed and the cheese needs to go in the last 1/2 hour or so) and it will be ready when you get home. I just wanted to cook extra chicken today so I don't have to cook tomorrow.

Happy Thursday Everyone, enjoy the sunshine!

Drunken Chicken

I made this last night, to try it out before I recommended it. We (just 4 of us) ate the entire chicken and practically licked the bones. Even my picky, fruit hating husband said it was worth making again. I think the secret was the orange. I hope you enjoy it as much as we did!

1 whole chicken (about 6 pounds), 1 orange, 1 T oil, 1 T each garlic salt, rosemary and thyme, 1 can chicken broth, 1 beer, and enough carrots and potatoes to feed your crowd.

Preheat the oven to 325. Pour the oil in a large pot with a lid, I used a cast iron dutch oven. Zest the orange all over and rub the zest into the chicken skin. Poke the orange full of holes and insert it into the cavity in the chicken. Mix the herbs and garlic and rub under the chicken skin. Put the chicken and veggies in the pot, and pour in the beer and broth. Cover and bake for 1 hour. Remove the cover and bake for another 45 minutes.

I made this in the oven, but I think the first hour could be done in the crock pot on low for several hours, then finished in the oven to brown and crisp it.

Let me know what you think!

Happy Friday!

Tuna?

It is a rainy, dreary Friday, which seems to be pretty typical of Good Friday. It only seems appropriate. This is the last Friday in Lent and I guess I am ending the same way I began, with tuna noodle casserole. This is not a "Lenten" special for us, it is comfort food. There is just nothing like creamy, cheesy, tuna noodle casserole. It is pretty easy, too.

Start with a package of noodles, cooked and drained. Stir in 2 cans of tuna, also drained. Add a can of green peas (or peas and carrots), a can of cream of mushroom soup and a can of cheddar cheese soup. Mix well. Pour into a casserole dish. Top with about a cup of shredded cheese and then cracker or bread crumbs. Bake at 350 for 20 to 25 minutes.

Enjoy your tuna noodle, and have a happy Friday.

Brats (no, not the kids)

It is a beautiful sunshiny day, although a little cooler than I would like. The weatherman is predicting rain all weekend, so I am going to get my grilling done tonight. The kids have requested bratwurst. We like the ones with the cheese inside. I will put the brats in my crock pot, add a beer, and some thinly sliced onions and green peppers and let them simmer on low all day. This evening at suppertime, I will toss the brats on the grill for that yummy, crispy grilled flavor.

While grilling the brats, pour the liquid you cooked them in into a saucepan, and reduce down until thick. This makes a yummy topping with mustard or ketchup. Serve these with some fries and you have supper. Easy and yummy! Happy Thursday!

Super Duper Pork Roast

Today I am trying a really easy, slightly strange sounding recipe I got from a friend. I have often heard of people cooking roasts or chickens with cokes but I have never tried it myself. This one recipe just sounded too good to pass up.

I started out last night by laying out and thawing a Boston butt roast. It takes a big crock pot to cook a whole Boston butt, so make sure you get one that will fit in your crock pot. On top of the pork, I added 1 t crushed red pepper, 1 T chili powder, 1/2 t liquid smoke, a can of tomatoes with green peppers (ro-tel) and 1 12 ounce Dr. Pepper. Set the crock pot on high and let it do the work for you all day.

Shred the meat and make sandwiches, serve with fries or chips. Let me know what you think because as I write this, I haven't tried it yet either. Tonight for supper I will know if it is a keeper or not. . .

Happy Sunny Sunday everyone!

Breakfast Pizza

I found the basis for this recipe in a cookbook that was a wedding present umpteen years ago. The cookbook is long gone and the recipe has undergone so many changes that it is barely recognizable as the same dish. It is good by itself, as a one dish meal, but tonight I am serving it as a breakfast component.

Start with a pound of breakfast sausage, browned, crumbled and drained. In a skillet, cook a a package of shredded, frozen hash browns according to the directions. Then spread the potatoes evenly on the bottom of the skillet and press down with a spatula. Salt and pepper to taste. Sprinkle the sausage over the potatoes evenly. Over the sausage, spread about 1 cup of shredded cheese. Pour 2 scrambled eggs evenly over all and cover, cook till eggs are done, slice like a pie and serve. Tonight I am serving this with biscuits and gravy and fried eggs. Breakfast makes everyone happy!

Happy Monday everyone.

Mom's Blond Brownies

This is a special request because I mentioned on Facebook that I was making these. They are one of my family's favorites. I got the recipe from my mom who got it from my granny who got it from a homemaker's cookbook. yummy!

2/3 c shortening or butter, 2 c brown sugar, 3 eggs, 1 t vanilla, 2 c self rising flour, 1 c nuts (optional), 1 package chocolate chips.

Cream together shortening and sugar, add eggs, vanilla and flour, mix well. Stir in chips and nuts. Bake at 350 for 25 minutes until very brown, the cool til barely warm, cut into squares.

These are also good with a combination of chocolate and butterscotch chips. Tonight I am making sundaes. Place a warm brownie in a bowl, top with a scoop of ice cream, some warm hot fudge, whipped topping and a cherry. YUM!

Meatloaf!

Just the word meatloaf makes people turn up their noses. I don't know why! We LOVE meatloaf around here. It is one of my kids favorite meals, meatloaf, mashed potatoes and green beans. We only rarely have leftovers, and when we do, they make fantastic sandwiches the next day.

I will start with 2 pounds of ground beef and a pound of breakfast sausage or Italian sausage. Add 1/2 cup Italian breadcrumbs, 1 teaspoon onion powder and garlic powder, an egg, and 1/2 cup ketchup. Mix well and press tightly into a loaf pan. Top with 1/2 cup of ketchup mixed with 1/4 cup brown sugar. Bake at 375 for an hour. Let sit at least 10 minutes before trying to remove from the pan.

You can do all the prep the night before and cook on low for 8 hours in the crock pot, too. YUM!

Grillin' Out

As the weather warms up, I begin to turn to my grill for my meals. I really enjoy sitting on the patio with a cold drink and a book, checking on my supper every few minutes, while it all cooks in one place.

Tonight I am making something super easy, polish sausage. Pitch it on the grill, turn it a few times, supper is done. But what to serve with it? Especially right now with no fresh veggies.

One side I am serving is something no one likes but us. Okra! I freeze it whole during the summertime, then toss it in olive oil, black pepper and kosher salt and grill it till it is very brown. The kids and I love it! I realize no one else even wants to try it like this. Your loss ;)

I tend to hit a wall when I try to find a potato recipe for the grill that will suit my picky, potato eating husband. I think this one will work, let me know what you think.

ingredients
1/4 cup mayonnaise
1 tablespoon grated Parmesan cheese
1 garlic clove, minced
1/2 teaspoon minced fresh parsley
1/4 teaspoon salt
1/4 teaspoon paprika
1/4 teaspoon pepper
2 medium baking potatoes, cut into 1/4 inch slices
1 small onion, sliced and separated into rings
2 tablespoons butter

Directions
In a large bowl, combine the first seven ingredients. Add potatoes and onion; toss gently to coat. Spoon onto a double thickness of greased heavy-duty foil (about 18 in. square). Dot with butter. Fold foil around potato mixture and seal tightly. Grill, covered, over medium heat for 30-35 minutes or until potatoes are tender, turning once.

To cook this faster on the grill, microwave the sliced potatoes for about 5 minutes in a container with a lid and a little water. This is also good with ranch dressing instead of mayo. Happy grilling!

The Luck of the Irish!

Tomorrow is St. Patrick's Day. Because I can't take my kids all over the world, I try to use various holidays to expose them to other cultures through something I do well, food. One of my favorite things to eat is corned beef. The rest of my family will eat it, but it isn't something they ask for. On St. Patrick's Day I cook them a "traditional" Irish meal of corned beef, boiled potatoes and cabbage. I would make it even if it was a pain to do, but as an added advantage, it is REALLY easy.

The corned beef is easy, it comes pre-seasoned and ready to drop in the crock pot. Add enough water to cover it and enough potatoes for you family and let it cook on low for 8 -10 hours or high for 5-6. When the corned beef and potatoes are done, remove them from the crock pot, strain out a cup or so of broth into a pot with a lid. Add enough shredded cabbage for your family and cook till tender. Slice the beef across the grain and enjoy.

Leftovers make wonderful Reuben sandwiches or corned beef hash. Happy St. Patrick's Day!

Wonderful, White Chili Wednesday!

It has been rainy and dreary all week, but today and the rest of the week is supposed to be beautiful! For the past week I have been in a soup mood, maybe because I know when the weather warms up we won't eat much soup. We have had vegetable soup, potato soup, and chili. Tonight I am making white chili.

I started soaking and rinsing and soaking and rinsing my dry beans yesterday and they will simmer on the stove most of the day today, You can make this much quicker by using canned beans, just be sure to rinse them really well. After I have simmered the beans for an hour or 2, I will drain and rinse them one more time, the start seasoning them.

To the beans I add a couple cans of chicken broth, a teaspoon each onion powder and garlic powder, a tablespoon chili powder, a small can of chopped green chilies and the leftover chicken I saved from the chicken and dumplings earlier this week (about a pound, cooked and chopped). We like our white chili a little smoky, so I add a 1/2 teaspoon or so of liquid smoke, too. Let all of this simmer till the beans are soft and serve with cornbread. YUMMY!

Happy Sunshiny Wednesday!

Chili Dogs!

Wonderful! We have another dreary, yucky, rainy day. It is enough to depress anyone. Today I have a sickly child to go with the rain. He seems to have the typical head cold type symptoms that go with the change of the seasons. I am going to make one of his favorite meals for supper, to make him feel better.

Over the weekend I made a big pot of chili (which we LOVE). Tonight I will heat up the remaining chili (canned chili works, too if you don't have any left over). We like our chili dogs topped with cheese, pickle relish, chopped onions, mustard, and they are usually so big we have to eat them with a fork. I will probably make something easy to go with these, like fries or baked potatoes, but the leftover chili is good on those, too.

Enjoy your dreary day, I will, watching movies on the couch with my sweet boy.

A Nasty Rainy Day!

It is Monday! We had a wonderful, warm, beautiful weekend and Monday is living up to it's reputation. It is cold and rainy and just generally icky!

I am looking for an easy supper tonight, because along with Monday, I am reliving the horrors of my high school algebra classes by helping my oldest with his homework and this is algebra day. I have had to resort to googling "algebra help" on the Internet and finally e-mailed the teacher who is sending me a copy of the textbook on CD to help me.

OK, I am done venting about the joys of algebra and am ready to talk about something yummy for supper. I am thinking chicken and dumplings because it is the perfect comfort food and I can do the hard work in the crock pot.

I am starting with a large family sized package of chicken thighs, about 2 quarts of waters, a slice or 2 of onion, a clove of garlic, mashed flat, a rib of celery chopped, a carrot, chopped, a sprig of rosemary ( about 1 t) and the same amount of thyme, and 2 chicken flavored bouillon cubes. Load up the crock pot and set it to high for 6 or 7 hours. After that amount of time has passed, remove the chicken, strain off the broth and let everything cool until you can handle it. Now is a good time to help the kids with their homework!

Clean up and chop the chicken, put about 1/2 of it in the fridge for something I am working on later this week and reserve the rest to go with the dumplings. For the dumplings, bring the broth the chicken cooked in to a boil, mix about 2 cups of flour, 2-3 T butter and enough milk to make a sticky dough, then drop by spoonfuls into the boiling broth, then cover and reduce the heat to a simmer. NO PEEKING for 20 minutes. Add the chicken and stir to combine.

Sometimes I make this like a stew, cooking chopped potatoes, carrots, corn, and peas in the broth, then making the dumplings, this rounds out the meal and still lets you serve it all in one dish.

Enjoy the comfort food on this wet, nasty day. Happy Homeworking!

Crispy Pork

This is one of those wonderful, delicious dishes that can be adjusted according to your mood. It is quick, easy and yummy.

I started with some boneless pork ribs, cut into small cubes. Any cut of pork will do, but something with a little more fat on it will get crispier.

I toss the pork with whatever seasonings I am in the mood for. Tonight it was a little Jamaican Jerk seasoning, but I have used taco seasonings, chili seasonings, or Italian seasonings with great success. Let the meat marinate in the dry seasonings for a while (or all day, whatever).

When you are ready to cook them, preheat a heavy skillet or other oven proof pan with a couple tablespoons vegetable oil, in the oven to 425. When the pan is hot, add the pork and cook till brown and crisp, stirring every 15 minutes or so. Usually 1 inch or smaller cubes are done in 45 minutes or less.

When the pork is done, set the pork aside, and place the skillet with pan juices on the stove, add a can of beef broth and reduce to about 1/2, stirring up the crispy, yummy goodness that is stuck on the pan. Add the pork to the pan sauce and serve over rice or couscous.

I like to saute a few chopped onions and mushrooms in the skillet before I add the broth, but no one else in my house likes those.

Tonight I am trying it all (thickened slightly) over mashed potatoes because I don't have any rice. Maybe I will start a new trend, who knows.

Happy Thursday, everyone!

Ash Wednesday

It is that time of year again. If you are catholic, you know what I am talking about. Lent begins today and so does the "Now what do I fix for supper?" question. A lot of people eat PB&J and cheese sandwiches because they don't like fish. I am lucky, my family all eats fish and would be quite content with fish sticks and french fries every Friday night. We are going to start out on a little different note this year, though. Tonight I am making tuna noodle casserole. For some reason it has a bad name, but for me it is comfort food.

• 1 (12 ounce) package egg noodles
• 1 (10.75 ounce) can condensed cream of mushroom soup
• 1/2 cup evaporated milk
• 1 (6 ounce) can tuna, drained (we like more tuna than this, I use 2 cans)
  
• 3 cups shredded American cheese
• 1/3 cup chopped onion (most people like the onion, we don't so I don't use it. I like about the same amount of finely chopped celery)
• 1/2 cup each, cooked peas and carrots
  
• 1/2 cup crushed potato chips (or breadcrumbs)

Cook the noodles, mix in everything but the chips, pour into a casserole dish, top with the chips. Bake at 425 for 15-20 minutes.

I hope you enjoy it, Happy Ash Wednesday

Pizza Casserole

My mom works in a grade school lunchroom. This is an item on their menu from time to time that is super easy to make and my 7 year old daughter LOVES it. It resembles lasagna, but with pizza flavors.

Cook 1 package (8 servings) pasta, whatever shape you like, I am using shells because it was on hand, according to package directions. Brown, crumble and drain a pound of sausage, then stir in most of a jar of spaghetti sauce (reserve about 1/2 cup) and a package of pepperoni slices. Mix the pasta with the meat mixture, pour into a casserole dish, top with remaining sauce and an 8 ounce package of shredded mozzarella cheese. Bake at 350 for 25 minutes.

If I have a container of ricotta cheese, I stir it in with the pasta. Of course you can add whatever pizza toppings your family likes, sausage and pepperoni are the only things we can agree on. Serve with garlic bread and a salad. Yum!

Hoppin' John

One of our favorite cold weather meals is Hoppin' John Soup, although mine is so think it isn't really soup, more like beans and rice. I have posted some information explaining the name "Hoppin John" before, so I won't repeat myself, I will just explain how I make a yummy, filling meal almost fat free and really good for you.

1 pound black eyed peas (you can use canned)
1 package reduced fat turkey smoked sausage, finely chopped
2 cans chicken broth
1 c brown rice
1 t each onion powder, garlic powder, cayenne, black pepper and thyme

Soak the black eyed peas overnight (if you are using canned, just rinse well). Put all ingredients in the crockpot, set on low and walk away. The amounts of pepper for your taste. When you get home supper will be waiting on you. Easy as pie! I usually serve this with corn bread. The leftovers freeze well for later, too.

Swiss steak is one of my all time favorites. My kids will eat it, but it is really not my husband's favorite thing. I am trying a different version of it tonight to see if I can come up with something that we can all enjoy.

Ingredients

1/4 cup all-purpose flour
salt and pepper to taste
1 1/2 pounds round steak, cut into small pieces
3 tablespoons vegetable oil
1 stalks celery, chopped
1/4 c onion, chopped
1 carrots, shredded
2 (14.5 ounce) cans diced tomatoes with juice (I used a quart of tomato juice)
1 tablespoon Worcestershire sauce
2 tablespoons brown sugar, or to taste

Directions

In a shallow bowl, mix the flour, salt, and pepper. Lightly coat the round steak pieces in the flour mixture.Heat the oil in a skillet over medium heat, and saute the celery, onion, and carrots about 5 minutes, until tender. Remove from heat, and set aside. Mix in the round steak pieces, and cook until lightly browned.Place the vegetables and steak in a slow cooker. Mix in the tomatoes with juice, Worcestershire sauce, and brown sugar. Cover, and cook 8 to 10 hours on Low, until the round steak is very tender.

I am serving this over rice, with mashed potatoes and green beans. If you make it, let me know what you thing. Happy Monday!

Venison? You Mean Deer!

It is a cloudy, cold Sunday afternoon. There are a couple good football games on and I have spent the morning getting ready to curl up and watch the games. I am making meatball subs for supper with some of the meat from this fall's deer hunting season. I will serve the subs with fries and call it game food.

Venison Meatballs
1 t onion powder
1 T Italian seasoning
1/2 t garlic powder
1 cup bread crumbs
1 teaspoon salt
1/4 teaspoon pepper
1 pound ground venison
3/4 cup water
1/3 cup packed brown sugar
1/3 cup ketchup
1/3 cup barbecue sauce
1 tablespoon ground mustard

In a bowl, combine the first four ingredients. Crumble venison over mixture and mix well. Shape into 1-1/2-in. balls. Place in a greased 8-in. square baking dish. Combine the remaining ingredients; pour over meatballs.Bake, uncovered, at 375 degrees F for 35-45 minutes or until meat is no longer pink.

I made these this morning and refrigerated them until ready to cook them, then I will pour the sauce over them and cook them. Serve with mayo and cheese on hoagie rolls or hot dog buns and have a happy Sunday!

How Odd, A Special Request

Tonight my husband has actually offered a request for supper. He doesn't realize how much easier life is if he asks for what he want for supper, rather than making me plan the meal. He wants me to make what we call "House Chicken." It is my version of a dish from a local restaurant that has always been one of his favorites. It is also some one's take on Chicken Cordon Blue

Start with boneless, skinless chicken breast, seasoned with a generous sprinkle of Italian seasoning and black pepper. Grill until done, basting with your favorite barbecue sauce. Top with a slice of ham and a slice of cheese. We like Colby-Jack cheese on ours. I like sliced mushrooms and onions between the ham and cheese on mine, but no one else here does.

I serve these with baked potatoes and a green veggie (I am thinking broccoli tonight) and everyone here is happy.

Happy Saturday!

Chilly?

It is cold and snowing outside, today. Pretty miserable weather for a sun worshiper like me, so I am adding a little spice to my life in the form of a warm, spicy supper. My wonderful husband is out working in this nasty weather and will appreciate a big pot of spicy, steamy chili when he gets home.

Start by browning, crumbling and draining a pound of ground meat (beef, turkey, whatever, I am using deer tonight). Add a quart of tomato juice, 4 cans of chili bean and the seasoning packets from Carroll Shelby's Original Texas Brand Chili Kit. I have tried and tried to make my own chili and I just can't compete with Carroll Shelby, his is better! Simmer for 20 or 30 minutes, add a double handful of some type of small pasta and cook until the pasta is done. Serve topped with shredded cheese. Yummy!

I usually make cornbread to go with this, but a grilled cheese sandwich is good, too! Happy Snow Day!

Mexican Sunday!

It is bitterly cold outside this morning so we are going to warm up with some Mexican food for supper. We are having chicken enchiladas, Mexican rice and sweet corn pudding. YUM! I am posting the recipes for the rice and the corn pudding. Happy cooking!

Mexican Rice

Ingredients

2 tablespoons vegetable oil1 onion, chopped
1 teaspoon minced garlic
1 teaspoon chili powder
1 tablespoon ground cumin
1 cup uncooked short-grain white rice
1 3/4 cups chicken broth 1/4 cup tomato paste

Directions

Preheat the oven to 350 degrees F Heat the oil in a large skillet over medium heat. Add the onion and garlic; cook and stir until onion is translucent. Stir in the chili powder and cumin, and cook for about 30 seconds. Add the rice, chicken broth and tomato paste, and bring to a boil. Transfer to a 1 quart casserole dish, and cover with aluminum foil or a lid.Bake for 35 to 40 minutes, or until liquid has been absorbed and rice is tender. Let rest for 3 to 5 minutes before serving.

Sweet Corn Pudding

Ingredients

1/2 c butter, softened
1/3 c masa harina (corn flour)
1/4 c water
1 1/2 c corn (creamed works well here)
1/4 c corn meal (self rising)
1/3 c sugar
2 T heavy cream

Directions

Preheat oven to 375, Blend butter until fluffy, add masa and water and mix well. add corn to butter/masa mixture. Add sugar and cream and mix well. Pour batter into a 8 x 8 pan and cover with foil. Set this pan into a 9 x 13 pan with and inch or so of hot water in it. Bake in the preheated oven for 50 - 60 minutes. Remove small pan from water and let sit at least 10 minutes.

Have a great sunny Sunday!

Wildcard Weekend

The phrase Wildcard Weekend won't mean much to you unless you are a football fan like me. It is the first weekend of the NFL playoff season. To me this means about 6 hours of games on Saturday and then again on Sunday. This morning I am working on two or three snack foods to munch on this afternoon. The kids are more likely to leave me alone during the game if they can find something easy to snack on.

(These recipes are cut in half because there are only a few of us here to eat it, but increased would be great for a crowd)


Roast Beef Dip
2 ounces deli roast beef, finely chopped
4 ounces cream cheese, softened (fat free works great for this)
2 T prepared horseradish (more if you are brave)
1/4 c sour cream

Combine all ingredients in a bowl, mix well with an electric mixer. Serve with crackers or pretzels.

Ham and Cheese Dip
2 ounces deli ham, finely chopped
4 ounces cream cheese, softened (again, fat free works here, too)
1/4 c shredded cheddar
1/4 c sour cream
1/2 t garlic powder

Combine all ingredients in a bowl, mix well with an electric mixer. Serve with crackers or pretzels.

Both of these can be prepared as a cheese ball, just leave out the sour cream.

Have a great Saturday!