This makes a lot of chili but it freezes great!
2 pds. Ground beef
1 29 oz. can tomato sauce
1 29 oz. can kidney beans
1 29 oz can pinto beans
1 c. diced onion
½ c. diced chilis
¼ c. diced celery
3 medium tomatoes, diced
2 tsp. cumin
3 tsp. chili powder
1 ½ tsp. pepper
2 tsp. salt
2 c. water
Place in a crockpot and simmer for 3 hours. (If you add a little bit of cinnamon it adds an interesting flavor).
Saturday, January 29, 2011
Ham Stuffed Chicken Breasts
4 Tb. of Butter (Divided)
1/4 c. flour
1 c. chicken broth
3/4 c. milk
1/4 c. onion
1/2 c. chopped ham
1/3 c. crackers
2 Tb. minced fresh parsley
1/2 tsp. salt
1/2 tsp. pepper
4 boneless skinless chicken breast
1 c. shredded cheese
1/2 tsp. paprika
1. In a small saucepan, melt 3 Tb. butter. Stir in flour until smooth (I used a whisk which worked out great!). Gradually stir in broth and milk. Bring to a boil; cook and stir for 2 minutes. Remove from the heat and set aside.
2. In a small skillet, saute onion in remaining butter until tender. Add ham, ,cracker crumbs, pasley, salt pepper and 2 Tb. of your white sauce. Heat through.
3. Flatten chicken to 1/4 in. thickness (I put the chicken in a ziploc baggie and pounded it with a hammer - - - great for a stress relief:)
4. Spoon 1/2 c. of the ham mixture on each chicken breast. Fold in sides and roll up. Secure with toothpicks. Place in baking dish. Top with remaining white sauce. Cover and bake at 350 degrees for 30 minutes or until chicken juices run clear.
5. Sprinkle with cheese and paprika. Bake, uncovered, for 5 minutes longer or until cheese is melted. Remove toothpicks before serving.
It's awesome!!!!
1/4 c. flour
1 c. chicken broth
3/4 c. milk
1/4 c. onion
1/2 c. chopped ham
1/3 c. crackers
2 Tb. minced fresh parsley
1/2 tsp. salt
1/2 tsp. pepper
4 boneless skinless chicken breast
1 c. shredded cheese
1/2 tsp. paprika
1. In a small saucepan, melt 3 Tb. butter. Stir in flour until smooth (I used a whisk which worked out great!). Gradually stir in broth and milk. Bring to a boil; cook and stir for 2 minutes. Remove from the heat and set aside.
2. In a small skillet, saute onion in remaining butter until tender. Add ham, ,cracker crumbs, pasley, salt pepper and 2 Tb. of your white sauce. Heat through.
3. Flatten chicken to 1/4 in. thickness (I put the chicken in a ziploc baggie and pounded it with a hammer - - - great for a stress relief:)
4. Spoon 1/2 c. of the ham mixture on each chicken breast. Fold in sides and roll up. Secure with toothpicks. Place in baking dish. Top with remaining white sauce. Cover and bake at 350 degrees for 30 minutes or until chicken juices run clear.
5. Sprinkle with cheese and paprika. Bake, uncovered, for 5 minutes longer or until cheese is melted. Remove toothpicks before serving.
It's awesome!!!!
Tuesday, January 25, 2011
Oreo Stuffed Cookies
Yes, these may officially kill me, but it will totally be worth it!!!
Chocolate Chip Oreo Stuffed Cookies
2 sticks softened butter3/4 cup packed light brown sugar
1 cup granulated sugar
2 large eggs
1 tablespoon pure vanilla
3 1/2 cups flour
1 teaspoon salt
1 teaspoon baking soda
10 oz bag chocolate chips
1 pkg. Double Stuffed Oreo cookies
Preheat oven to 350 degrees. Cream butter and sugars together with a mixer until well combined. Beat in eggs and vanilla.
In a separate bowl mix the flour, salt and baking soda. Slowly add to wet ingredients along with chocolate chips until just combined. Using a cookie scoop take one scoop of cookie dough and place on top of an Oreo Cookie. Take another scoop of dough and place on bottom of Oreo cookie. Seal edges together by pressing and cupping in hand until Oreo cookie is enclosed with dough. Place onto a parchment or silpat lined baking sheet and bake cookies 9-13 minutes or until golden brown. Let cool for 5 minutes before transferring to cooling rack.
Makes about 2 dozen VERY LARGE cookies.
Chocolate Chip cookies not your forte?! How about brownies??!?!
Brownie Covered Oreos
{via}
1 package Oreos, I used the Holiday ones
White chocolate, melted for drizzle, or Wilton White frosting pen works great
White nonpariels Sprinkles
1. Preheat oven to 350 degrees F. Prepare brownie batter according to package directions. Leave in mixing bowl. Dip Oreos in brownie batter then place in bottom of cupcake tins that have been generously sprayed with cooking spray. Bake for 12-15 minutes, until brownies are cooked through (doesn’t take long). As soon as you remove, take a plastic knife and run along edges, (this is VERY important so you get the cookie out with brownies not stuck to pan
2. Let cool for 5 minutes, remove drizzle with melted white chocolate or the Wilton White icing pen, sprinkle with nonpariels and EAT! Enjoy
Makes entire package of Oreos...
Would anyone like to join me on this destination to clogged arteries?!?! It will be a delicious one!!!!
Wednesday, January 12, 2011
Best Lasagna. Ever.
http://thepioneerwoman.com/cooking/2007/06/the_best_lasagn/
However, I do have some improvisations on it. Would you like my take? Ok.
I despise cooking noodles for lasagna. Why cook the noodles if you don't have to?
So put the pot down and step away from the cupboard.
Just layer your lasagna as normal, making sure each layer has heated sauce in it (I keep my homemade sauce a little more liquidy than the Pioneer Woman's, just so I can NOT cook my noodles). Once you have filled your pan with goodness, cover with aluminum foil and bake for about an hour to an hour and a half. You'll know when it is done when you stick a knife through the middle and it is soft, not crunchy. And yup, it'll be that much better because the sauce bakes INTO the noodles. Ah, life couldn't be better.
Next thing I do, for the cottage cheese compose, I skip the egg...I have a weird thing with eggs and them not getting cooked all the way. Paranoid? I think so. But it isn't needed, so why have the anxiety?! Is this just a me thing...um...maybe don't answer that.
Yummy Avocado Spread
So I'm not the biggest avocado fan, but when it comes to this spread....I DEVOUR it!! It is amazing on pita's*, sandwiches, gyros or whatever your little heart desires!
1 ripe avocado, diced
t tsp olive oil
3-4 cloves garlic, crushed
3 tsp lemon juice
1tbsp apple cider vinegar
2 -3tbsp honey
dash salt
a twist or two of fresh gound pepper
blend in blender till smooth
To make more of a "green goddess" dressing, add more olive oil
*Oh, and you want to know how to make your own pitas for even more divineness (yup, that's a word)?! Use Lacey's bread recipe below, and instead of letting it rise, make small balls, roll them out, and fry them on both sides in a pan with some spray oil. Yup, that good, and that easy!!
1 ripe avocado, diced
t tsp olive oil
3-4 cloves garlic, crushed
3 tsp lemon juice
1tbsp apple cider vinegar
2 -3tbsp honey
dash salt
a twist or two of fresh gound pepper
blend in blender till smooth
To make more of a "green goddess" dressing, add more olive oil
*Oh, and you want to know how to make your own pitas for even more divineness (yup, that's a word)?! Use Lacey's bread recipe below, and instead of letting it rise, make small balls, roll them out, and fry them on both sides in a pan with some spray oil. Yup, that good, and that easy!!
Tuesday, January 4, 2011
Homemade Bread
I don't even buy bread anymore, I just make this once a week. I find the kneading very soothing...
1 1/2 cups warm water
1 tsp yeast (heaping)
In large mixing bowl, sprinkle yeast in warm water. Patiently wait as it foams and dissolves. Then add:
1 egg
1/4 cup oil
1 tsp salt
2 to 3 cups flour
Mix all together to form a very soft dough. On floured surface knead dough, continually adding flour until total flour is 4 cups and dough isn't overly sticky. Place dough ball back in bowl and put in a warm place that isn't drafty. Let rise until doubled--around 2 hours. Punch down and knead on floured surface for just a couple minutes, not long. Shape dough and place in 9x5 greased loaf pan. Let rise until doubled--around 1 1/2 hrs. Bake at 350 for 30 minutes or until golden brown. Viola! Makes 1 large loaf or two small loaves.
Tips for the novice but soon-to-be master bread maker:
The first soft dough (before you knead it) will be really sticky and you'll feel like you're pouring it out onto the floured surface. You want the total flour to be 4 cups so keep the last 1 cup-1 1/2 cups for the kneading. You don't want to over-flour or your bread will only taste like flour.
Kneading: place the slimy gook onto your floured surface (don't be stingy on the flouring of your kneading board or countertop); sprinkle a fair amount of flour over the top; gently fold down the top portion of the dough, being sure not to leave any bits of dough behind; press the folded portion into the rest of the dough; gently spin your dough so you can now fold down a different portion. Wash, rinse repeat until you've hit 4 cups and your dough isn't massively sticky. Become more aggressive with your kneading as your dough gets firmer. There are some rockin' YouTube videos on kneading techniques.
Letting the dough rise in a warm and non-drafty place. I preheat my oven to the lowest setting as I'm just getting started and turn it off as soon as it hits the temperature. That way when I'm finished kneading and it's time to let the dough rise, the oven is around 75-80 degrees. No draft in an oven and it keeps around the right temperature without taking up space. Just a thought...
1 1/2 cups warm water
1 tsp yeast (heaping)
In large mixing bowl, sprinkle yeast in warm water. Patiently wait as it foams and dissolves. Then add:
1 egg
1/4 cup oil
1 tsp salt
2 to 3 cups flour
Mix all together to form a very soft dough. On floured surface knead dough, continually adding flour until total flour is 4 cups and dough isn't overly sticky. Place dough ball back in bowl and put in a warm place that isn't drafty. Let rise until doubled--around 2 hours. Punch down and knead on floured surface for just a couple minutes, not long. Shape dough and place in 9x5 greased loaf pan. Let rise until doubled--around 1 1/2 hrs. Bake at 350 for 30 minutes or until golden brown. Viola! Makes 1 large loaf or two small loaves.
Tips for the novice but soon-to-be master bread maker:
The first soft dough (before you knead it) will be really sticky and you'll feel like you're pouring it out onto the floured surface. You want the total flour to be 4 cups so keep the last 1 cup-1 1/2 cups for the kneading. You don't want to over-flour or your bread will only taste like flour.
Kneading: place the slimy gook onto your floured surface (don't be stingy on the flouring of your kneading board or countertop); sprinkle a fair amount of flour over the top; gently fold down the top portion of the dough, being sure not to leave any bits of dough behind; press the folded portion into the rest of the dough; gently spin your dough so you can now fold down a different portion. Wash, rinse repeat until you've hit 4 cups and your dough isn't massively sticky. Become more aggressive with your kneading as your dough gets firmer. There are some rockin' YouTube videos on kneading techniques.
Letting the dough rise in a warm and non-drafty place. I preheat my oven to the lowest setting as I'm just getting started and turn it off as soon as it hits the temperature. That way when I'm finished kneading and it's time to let the dough rise, the oven is around 75-80 degrees. No draft in an oven and it keeps around the right temperature without taking up space. Just a thought...
Chicken Chowder
I'm not a huge clam fan, so this is an awesome clam chowder recipe that has chicken substituted.
Ingredients:
1/2 cup green onion minced
1 cup celery minced
4-5 red potatoes diced
1 large can cooked chicken breast, drained
Combine in deep sauce pan and cover with water. Boil for 20ish minutes until potatoes are tender. Meanwhile you can start on the chowder portion.
1/2 cup butter or margarine
1 pint half & half
2 cups milk
3/4 cup flour
1 tsp sugar
salt and pepper to taste
In a big sauce pan melt butter. Add flour and whisk. Slowly add half & half and milk, stirring with whisk over medium heat. While continually stirring, heat until mixture becomes thick. Add sugar. Combine water/veggie mixture (do not drain) with chowder mixture and heat through or until desired thickness. Salt and pepper to taste. Enjoy!
I'm not a huge clam fan, so this is an awesome clam chowder recipe that has chicken substituted.
Ingredients:
1/2 cup green onion minced
1 cup celery minced
4-5 red potatoes diced
1 large can cooked chicken breast, drained
Combine in deep sauce pan and cover with water. Boil for 20ish minutes until potatoes are tender. Meanwhile you can start on the chowder portion.
1/2 cup butter or margarine
1 pint half & half
2 cups milk
3/4 cup flour
1 tsp sugar
salt and pepper to taste
In a big sauce pan melt butter. Add flour and whisk. Slowly add half & half and milk, stirring with whisk over medium heat. While continually stirring, heat until mixture becomes thick. Add sugar. Combine water/veggie mixture (do not drain) with chowder mixture and heat through or until desired thickness. Salt and pepper to taste. Enjoy!
Monday, January 3, 2011
Homemade Chicken Nuggets
We made these tonight and loved it!
1 c. dry bread crumbs (or crackers)
1/2 c. parmesan cheese
2 tsp. dried basil
2 tsp. dried thyme
2 tsp. paprika
1 tsp. salt
1 tsp. pepper
3/4 c. butter, melted
2 1/2 pounds chicken breasts, cut in 1-inch cubes
1. In a bowl, combine the bread crumbs, Parmesan cheese and seasonings. Place butter in another bowl. Dip chicken in butter, then roll in bread crumb mixture.
2. Place on a greased cookie sheet. Bake, uncovered at 400 degrees for 15-20 minutes. (Until juices run clear)
1 c. dry bread crumbs (or crackers)
1/2 c. parmesan cheese
2 tsp. dried basil
2 tsp. dried thyme
2 tsp. paprika
1 tsp. salt
1 tsp. pepper
3/4 c. butter, melted
2 1/2 pounds chicken breasts, cut in 1-inch cubes
1. In a bowl, combine the bread crumbs, Parmesan cheese and seasonings. Place butter in another bowl. Dip chicken in butter, then roll in bread crumb mixture.
2. Place on a greased cookie sheet. Bake, uncovered at 400 degrees for 15-20 minutes. (Until juices run clear)
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