One of the reasons I love cooking is that it is creative and flexible. This recipe varies a little in taste each time I make it but it is consistently delicious. I will throw in any vegetable I feel like or need to use up. Also the taste varies if I use some homemade stock in addition to bullion or all bullion or how much of each spice I use. So don't worry... feel free to make any substitutions or halve the recipe on a night when you want a super quick dinner. I love to use cauliflower because it becomes a hidden vegetable that my husband and child can't detect, but provides extra fiber and vitamins.
Chicken and Rice Soup :Makes 2-3 Quarts- Freeze leftovers
Ingredients:
3-5 Carrots
1 Head of Cauliflower
1 Medium to Large Onion
Diced Garlic
1 Quart Homemade Stock
1-2 Quarts Water and Better than Bullion or Chicken Bullion
Cooked Brown Rice (4-6 cups cooked)
1 or 2 cans cooked Chicken Breast
Seasonings (Listed Below)
I
steam my brown rice in my rice cooker and then get my broth boiling and
dice up my carrots, onions, garlic, and cauliflower (cauliflower is crumbly so i let it be diced small like rice). I throw those
into the broth and let them cook and soften. I then put in my
seasonings : I just eye ball it but I use: Rosemary, Thyme, Celery Seed,
Marjoram, Pepper, Oregano, Parsley, and a dash of cloves. I let that
meld together for 10-15 minutes and then dump in the whole can of
chicken, liquid included, I stir it around and break up the chicken
chunks into bite size pieces let it boil a few minutes longer, check my
seasonings and when everything seems cooked about right I stir in my
cooked brown rice very last, and check if it needs more salt or pepper.
Cut pork into large cubes and place in crock pot with ½ c.
water. Season with salt, pepper &
garlic powder. Cook on high 4 hours or low
8 hours, until well done. Remove meat
and drain. Shred meat using two forks
and place in bowl. Stir in ½ c. green enchilada
sauce and brown sugar. Heat oven to
350°. Spray 9x13 dish with Pam. Warm tortillas. Pour ½ c. green chili sauce
on bottom of the dish. Place 1/4-1/3 c. meat
mixture in middle of tortilla, add 1-2 Tbsp. Black beans and 1-2 tsp. chopped
cilantro. Roll and place seam side down
in dish. Repeat with remaining
tortillas. Pour 1 ½ - 2 c. green enchilada
sauce over burritos and sprinkle with cheese.
Cover with foil and bake 25-30 min. or until cheese is melted and
burritos are heated through. (Serves
6-8)
Place first 6 ingredients in the crockpot for 3 to 4 hours
on HIGH. Just before serving, shred Chicken, and mix in the sour cream and shredded
cheese. Top with cheese, lettuce, tomatoes,
onions, salsa, avocados, and anything else that sounds good.
Cook’s Note: It will
be runny. I like to fry up scones and make Navajo tacos. My husband eats it like
soup so you could try that too:)
If you don't want it to be as soupy, you can leave out the chicken broth. It is still runny but less so.
I had never even heard of prosciutto until I tried this recipe...it's delicious!
4 oz prosciutto
4 Tbsp unsalted butter
1 small onion, finely chopped
Salt and pepper
12 oz tagliatelle, or your fave long pasta
2/3 cup heavy cream
½ cup freshly grated Parmesan
Trim off the fat from the prosciutto, then finely chop both
the fat and the lean meat, keeping them separate. Melt the butter in a heavy-bottom
skillet. Add the prosciutto fat and
onion and cook over low heat, stirring occasionally, for 10 minutes.
Meanwhile, cook the pasta as directed on the pkg, until tender
but still firm to the bite.
Add the lean prosciutto to the skillet and cook, stirring
occasionally, for 2 minutes. Stir in the
cream, then season to taste with pepper and heat through gently. Drain the pasta and transfer to serving
dish. Add the prosciutto mixture and
toss well, then stir in the grated Parmesan cheese. Serve immediately. Serves 4.
Thaw bread according to package directions. On greased counter, roll out to a rectangle
about the size of a cookie sheet. Spread
Pesto all over leaving a 1” space from edge.
Sprinkle ¼ cup Parmesan on top of Pesto.
Next sprinkle Mozzarella, spinach, and shredded chicken. Now roll, jelly roll style, starting at the
long end. Roll it all the way so it
makes a long tube. Place on greased
cookie sheet, making sure seam is on bottom.
Tuck ends under. Brush with egg. Sprinkle with remaining Parmesan and garlic
salt. Cut slits along the top to
vent. Let rise for 30 minutes. Bake at 350 degrees until golden brown, 20-30
minutes.
I got this recipe from my Mother in Law and it's tasty & easy!
3-4 chicken breasts, cut into 1” chunks
1 pkg frozen broccoli
1 Tbsp olive oil
2 garlic cloves, minced
1 (7 oz) pkg feta cheese
1 pkg linguine pasta
2 cups chicken broth
Pine nuts (optional)
Brown chicken chunks in oil and garlic. Add frozen broccoli. Add broth and cheese. Simmer while cooking linguine noodles only
until cooked enough to be easily added to chicken mixture. Finish cooking noodles in chicken mixture. Serve with Parmesan cheese sprinkled on top.
Hi Ladies! I can see you all have been very busy and I'm very excited to try these recipes they sound delicious!
I love to cook and I'm very excited to share my favorite recipes with you all. I don't know if there are any bread bakers out there but I have been trying to improve my bread baking skills.....which are not very good. Here is one of my favorite bread recipes:
I do make a couple substitutions, I substitute the chopped walnuts for chopped pumpkin seeds and flax seeds, and i use vital wheat gluten instead of King Authors bread improver. I love the taste and texture of this bread but I'm still trying to get my bread to rise a little higher and look like the gorgeous picture below. :) Also i usually double the recipe and freeze a loaf. I have also found it helpful to read the reviews of the recipe for help with troubleshooting.
This 100% whole wheat loaf is moist, tender, AND
high-rising. Subtly studded with seeds and nuts, it makes wonderfully
flavorful toast and sandwiches.
*A quick whirl in the food processor does the job nicely.
Directions
1) To prepare the dough: Combine all of the ingredients, and mix them till you have a shaggy dough.
2) Let the dough rest, covered, for 20 minutes, then knead until fairly smooth.
3) Allow the dough to rise, covered, for 1 to 2 hours, or until it's puffy and nearly doubled in bulk.
4) Gently deflate the dough, shape it into a log, and place it in a lightly greased 9" x 5" bread pan.
5)
Cover the pan with lightly greased plastic wrap (or a clear shower
cap), and allow it to rise for 1 to 2 hours, till it's crowned about 1"
to 2" over the rim of the pan. Towards the end of the rising time,
preheat the oven to 350°F.
6)
Bake the bread for 40 to 45 minutes, tenting it lightly with aluminum
foil for the final 20 minutes of baking. The bread should be golden
brown, and its interior should register 195°F to 205°F on an
instant-read thermometer inserted into its center.
7) Remove it from the oven, and after 5 minutes turn it out of the pan onto a rack to cool.
I liked this recipe because I can do all the prep work during nap time and then leave it until we are ready to eat. If you leave it in longer, it just gets more tender!
1 tablespoon vegetable oil
Directions
Preheat the oven to 300 degrees F.
Pour vegetable oil into a large oven-safe pot over medium-high heat. Season the chuck roast with salt and black pepper. Brown the meat on both sides in the hot oil, and transfer to a plate.
Stir carrots, celery, and onion into the pot, and cook and stir until vegetables start to release their juices, about 3 minutes; loosen any brown flavor bits on the bottom of the pot. Add butter, and cook until the onions are translucent, about 5 minutes. Then sprinkle in rosemary, stir the vegetables, and return the roast to the pot. Cover the pot with a lid.
Roast in the preheated oven until the chuck roast is tender, about 3 - 3.5 hours. Season vegetables with additional salt and black pepper, if desired.
These cookies are so fast, they'll be on the cookie sheet ready to go before the oven is preheated!
1 box Devil's Food cake mix
½ cup oil
2 eggs
Stir the cake
mix, oil, and eggs together until smooth. Roll the dough into balls about 1
inch or so. Bake on a cookie sheet at 350 F for 10-14 minutes, depending on how
big the dough balls are. After the cookies have cooled, spread frosting on the
back and make it into a sandwich.
Filling
#1: one jar of marshmallow cream (about 7 oz), 8 oz cream cheese and
a teaspoon of vanilla extract
Filling
#2: 8 oz cream cheese (softened), ½ cup butter, 2 Tbsp vanilla, 2 cups powdered
sugar
I make this meal regularly because it is so easy and my kids like it (and they almost never eat what I make for dinner). In fact, Sienna requested it tonight! I got it from Our Best Bites.
1/2 c. chicken broth 3 Tbsp. creamy peanut butter 1-2 tsp. Sriracha chili sauce (1 is mild with a bite, 1.5 is medium, 2 is hot) 1 1/2 Tbsp. honey 3 Tbsp. soy sauce 1 1/2 Tbsp. fresh minced ginger 2-3 cloves garlic, pressed or minced 8 oz. Udon or linguine noodles Chopped green onions Chopped cilantro 2 limes, cut into quarters Chopped peanuts
Cook noodles in salted water. In the meantime, combine chicken broth, peanut butter, chili sauce, honey, soy sauce, ginger, and garlic in a small saucepan over medium-low heat. Whisk until smooth and remove from heat. Toss cooked noodles with sauce and divide among 4 bowls. Sprinkle with green onions, cilantro, chopped peanuts, and garnish each serving with 2 lime quarters. Before eating, squeeze lime juice over noodles and stir to combine.
*If desired, you can add meat to this dish by stir-frying shrimp or very thinly-sliced chicken (partially freeze it first) in some olive oil with a couple cloves of garlic, some fresh ginger, some green onions, soy sauce, and a small squirt or two of Sriracha chili sauce.
My favorite scone recipe! You can also add chocolate chips instead of blueberries if you want a more "dessert - ish" scone.
Blueberry Cream Scones
Author: Adapted from “Joy of Cooking”
Prep time: 15 mins
Cook time: 15 mins
Total time: 30 mins
Serves: makes 8-12 scones
Ingredients
2 cups all-purpose flour
2¼ tsp baking powder
1/3 cup sugar
1/2 tsp salt
1 cup fresh blueberries
1 1/4 cup heavy cream
Instructions
Preheat oven to 425°.
Sift together the flour, baking powder, sugar
and salt in a large mixing bowl. Gently stir in blueberries. Add the
cream and mix together, gently, with a wooden spoon until just barely
combined. Be careful not to over-mix.
Transfer dough to a lightly-floured board or
counter-top. Using your hands, gently pat the dough down into an 8-inch
disk, about 3/4 inch thick. You can use the bottom of an 8- or 9-inch
cake pan to help you press the dough down evenly if need be. Brush the
top of the disk with a bit of cream and sprinkle with sugar. Cut dough
into 8-12 triangles and arrange on un-greased baking sheet, at least a
half-inch from one another.
Place baking sheet on center rack in oven, and
bake for 12-15 minutes until scones turn golden. Allow to cool on wire
rack for about 10 minutes. Enjoy while still slightly warm.
S’MORE COBBLER
1 cup whole milk
1 (5 oz.) package “cook and serve” chocolate pudding mix
6 whole graham crackers
1/2-3/4 cup mini chocolate chips
1 box chocolate cake mix
3/4 cup butter
large marshmallows
Preheat oven to 350 F.
Combine milk and chocolate pudding package. Pour into a greased 9×13 pan and spread evenly.
Break
graham crackers in half so that you have 12 squares. Place the graham
cracker squares on top of the pudding leaving space between each square.
Sprinkle on the mini chocolate chips.
Melt
butter in microwave. Mix in cake mix to the melted butter until
completely blended. Spread on top of the mini chocolate chips/graham
crackers.
Bake at 350 for 20 minutes.
Remove and place large
marshmallows on top to cover. Bake another 5 minutes then switch oven
to broil. Watch closely at this point because your marshmallows will
brown fast. It should only take 1-2 minutes to brown after the oven has
been switched to broil.
Take out of oven and let cool a little bit.
This is best eaten warm!
Some people make cinnamon rolls for Conference or on Christmas or Easter morning. I make this. It is AMAZING!!
STUFFED FRENCH TOAST
1 loaf French bread
5 eggs
2 Tbsp sugar
2 tsp cinnamon
1 tsp vanilla
1/4 cup heavy cream
crushed corn flakes “THE GOODNESS” 8 oz. block of cream cheese, softened
1 cup cool whip, softened
1 cup powdered sugar STRAWBERRY SAUCE
2
cups strawberries
sugar, TT
First make “THE GOODNESS”. Blend all
ingredients together and set aside.Next, make the Strawberry sauce.
Blend strawberries and sugar together, adding sugar to get to desired
sweetness. Set aside.Cut French bread into even slices about 1.5-2
inches thick.Blend together eggs, sugar, cinnamon, vanilla and heavy
cream.Dip sliced french bread into egg mixture. Next dip into crushed
Corn Flakes.Cook until done.Place one slice of French Toast on a plate.
Layer a good amount of “The Goodness”. Top with another French toast.
Drizzle strawberry sauce over top and swirl on some whipping
cream.Enjoy!
Super easy crockpot meal. I like to serve rice along with it to soak up the sauce. Also, adding jalapenos to the crockpot gives it a nice kick as well.
Chile Colorado Burritos
Ingredients:
1 1/2 to 2 pounds stew meat or other beef cubed (top sirloin is great)
1 large can mild (red) enchilada sauce (at least 19 oz.)
2 beef bouillon cubes
1 can refried beans (I prefer refried black beans that I find in the Hispanic part of the grocery store)
5-7 burrito size flour tortillas
1 cup or so of shredded cheddar cheese
Directions:
Put beef pieces into crock pot. Top with crushed bouillon cubes and
enchilada sauce. Cook on low for 7-8 hours, or until meat is very
tender.
When beef is done (very tender and flakes off when stirred), taste and add more salt, if desired.
Make sure beans are warmed through. You can use canned refried beans or the recipe I provided you with.
Smear
about 2 heaping spoons worth of beans on to the center of each
tortilla. Add about 1/2 cup of beef, give or take, and roll into a
burrito.
Place burritos into a greased 9x13 baking pan until
it fills the pan. Pour some of extra sauce over the tops of the
burritos to smother them. Place cheese on top.
Broil until cheese becomes bubbly, approx. 2-4 minutes.
This recipe makes about 5-7 burritos depending on how big you make them.
I found this recipe on Jamiecooksitup originally but when I tried to find it just now, I couldn't. Luckily, I printed it off way back when I made it. It was really yummy!
Rumbi's Mango Chicken Salad
Yeild: 8 servings
Salad:
1 head romaine lettuce, chopped
3 tomatoes, diced
2 mangoes, or 2 cans mandarin oranges
1/2 cup feta cheese
1 T sesame seeds
1 bag tortilla chips
5 chicken breasts (cooked and seasoned with lemon pepper and salt)
Brown rice, cooked and kept warm
Dressing:
1/4 cup dijon mustard
2 T lime juice
1 t chili powder
3/4 cup mayo (She always uses Best Foods Light)
1/2 cup white sugar
1/4 cup soy sauce
1/2 cup white vinegar
2 T minced garlic
2 T ginger powder
My Sister Natalie gave me this recipe awhile back and I'm not really sure where she got it...I wish I could give credit where it is due because this stuff is gooood!
Cafe Rio Rice
3 cups water
4 tsp chicken bouillon
4 tsp garlic, minced
1/2 bunch of cilantro
1 can green chilies
3/4 tsp salt
1 Tbsp butter
1/2 onion
1 1/2 cups rice
Blend Cilantro, green chilies and onion together in food processor. Bring water to a boil and add all ingredients. Simmer covered for 30 minutes, stirring often (about every 5 minutes) to avoid clumps. This tastes great with pulled pork. Can also use 3 cups chicken broth instead of the bouillon and water. If you don't have any green chilies, use some salsa verde.
I made this chicken a few weeks ago, and was skeptical about it being "the world's best". I don't think that it was the best chicken I've had, but it was flavorful and even my picky, food-indifferent husband told me that I should save the recipe and make it again...I've linked the title (below) back to the original blog that I got this recipe from and will continue to do that if I am borrowing someone else's recipe.
4 boneless, skinless chicken breasts
1/2 cup Dijon mustard
1/4 cup maple syrup
1 tablespoon red wine vinegar
Salt & pepper
Rosemary
Preheat oven to 425 degrees. In a small bowl, mix together mustard, syrup, and vinegar.
Place chicken breasts into 9×13 greased baking dish. Season with salt & lots of pepper. Pour mustard mixture over chicken. Make sure each breast is coated. No need to marinate. I love that because I hate marinating/often forget to until it’s too late.
Bake for about 30-40 minutes, or until meat thermometer reads 165 degrees. Exactly how long you should leave it in is based on personal preference and your oven. I like my chicken borderline dried out, so I leave it in the full 40 minutes, and sometimes even bump the heat up to 450 degrees to really get the flavors baked on. (Line your pan with foil to keep clean up easy!) There will be extra sauce in the pan, which you can elect to toss out or use for extra flavoring. You do not need to cover the pan with foil.
Season with chopped rosemary. And prepare for people to ask you to make it again!
PS: To make this in the slow cooker, combine all ingredients and cook on low for 3-4 hours.
