Our friend invited us up to their family cabin last weekend and made us this chili- it was so yummy- and this is coming from someone who doesn't really like beans, etc...
1 lbs boneless skinless chicken breasts, cut into 1/2 inch cubes or (lean ground turkey)
1/2 tsp sea salt
1 medium onion, chopped
5 cloves fresh garlic, minced
1 Tbsp. olive oil
2 cans (15-1/2 oz) navy beans (white beans), with liquid
1-2 chicken bullion cubes
1-1/4 cup water
4 oz. can green chilies
juice from 1 lime (fresh please- don't use the bottled!!)
1/2 tsp. salt
1 tsp. ground cumin
1 tsp. dried oregano
1/2 cup fresh cilantro, chopped
1/2 tsp. coarsely ground black pepper
1/4 tsp. ground red pepper
1 cup sour cream
1/2 cup buttermilk or whipping cream
In a large saucepan, saute the chicken with sea salt, onion and garlic in olive oil until chicken is no longer pink. Add beans, bullion, water, green chilies and seasonings. Bring to a boil. Reduce heat; simmer uncovered for 30 minutes, stirring occasionally. Remove from heat. Stir in sour cream and buttermilk. Serve immediately. Yield: 6-8 servings
Friday, September 30, 2011
Sunday, September 18, 2011
Aunt Lois's Cherry Sauce for Ham
1 can pie cherries (tart if you can find them tart)
1 can crushed pineapple
Drain both cans well into a sauce pan
on the stove and add:
12 cloves (whole) and
1 cinnamon stick
Bring to a boil and simmer for 15 minutes.
Add the cherries and pineapple.
Add 1/2 c sugar (1 1/2 c sugar if used tart cherries)
Add a couple of tablespoon of cornstarch dissolved in a little water and cook until desired thickness (this takes some tweaking and depends on how thick you prefer it- if you over thicken it, add some water to thin it out)
1 can crushed pineapple
Drain both cans well into a sauce pan
on the stove and add:
12 cloves (whole) and
1 cinnamon stick
Bring to a boil and simmer for 15 minutes.
Add the cherries and pineapple.
Add 1/2 c sugar (1 1/2 c sugar if used tart cherries)
Add a couple of tablespoon of cornstarch dissolved in a little water and cook until desired thickness (this takes some tweaking and depends on how thick you prefer it- if you over thicken it, add some water to thin it out)
Wednesday, June 22, 2011
Mexican Stuffed Shells
Ingredients
24 uncooked jumbo pasta shells
1 pound lean ground beef (90% lean)
1-2 T taco seasoning mix
1/3 c chopped fresh onion (or a couple T dried onion)
3 T chopped green bell pepper
1 cup salsa
1 can (8 ounces) tomato sauce
1 can corn
1/2 cup canned black beans, rinsed and drained
1 cup (4 ounces) shredded Mexican cheese blend or cheddar
TOPPINGS (use whatever you want):
sour cream
salsa
olives
green onions
Directions:
Cook pasta shells according to package directions; drain. In a large nonstick skillet, cook beef over medium heat until no longer pink; drain. Stir in the taco seasoning, onions, green peppers, salsa, tomato sauce, corn and beans. Cook for a couple of minutes. Spoon into pasta shells.
Place in a 13-in. x 9-in. baking dish coated with cooking spray. Sprinkle with cheese. Cover and bake at 350° for 25-30 minutes or until heated through. Top with sour cream, salsa, olives and onions. Yield: 8 servings.
24 uncooked jumbo pasta shells
1 pound lean ground beef (90% lean)
1-2 T taco seasoning mix
1/3 c chopped fresh onion (or a couple T dried onion)
3 T chopped green bell pepper
1 cup salsa
1 can (8 ounces) tomato sauce
1 can corn
1/2 cup canned black beans, rinsed and drained
1 cup (4 ounces) shredded Mexican cheese blend or cheddar
TOPPINGS (use whatever you want):
sour cream
salsa
olives
green onions
Directions:
Cook pasta shells according to package directions; drain. In a large nonstick skillet, cook beef over medium heat until no longer pink; drain. Stir in the taco seasoning, onions, green peppers, salsa, tomato sauce, corn and beans. Cook for a couple of minutes. Spoon into pasta shells.
Place in a 13-in. x 9-in. baking dish coated with cooking spray. Sprinkle with cheese. Cover and bake at 350° for 25-30 minutes or until heated through. Top with sour cream, salsa, olives and onions. Yield: 8 servings.
Tuesday, May 17, 2011
Boneless Chicken Wings (Kychelle Chino's)
Oil for Deep frying
2 C Flour
1 T and 1 t salt
1 t black pepper
1 t cayenne pepper
1/2 t garlic powder
1 t paprika
2 eggs
2 c milk
6 chicken breasts cut into chunks
whatever sauce you like to season your wings with: I like the buffalo sauce you can get at the store or you can do 1/2 c BBQ sauce mixed with 2 T butter (makes it smoother and just taste better with the "wings")
Heat oil to 375. Combine all dry ingredients in a large bowl. Whisk egg and milk together. Dip the chicken into the egg mixture and then into the flour (can do this twice). Refrigerate for 20 min to set it. Fry in batches for 5-6 minutes or until golden brown. You can spread or dip whatever seasoning sauce you want on the chicken. Enjoy!
2 C Flour
1 T and 1 t salt
1 t black pepper
1 t cayenne pepper
1/2 t garlic powder
1 t paprika
2 eggs
2 c milk
6 chicken breasts cut into chunks
whatever sauce you like to season your wings with: I like the buffalo sauce you can get at the store or you can do 1/2 c BBQ sauce mixed with 2 T butter (makes it smoother and just taste better with the "wings")
Heat oil to 375. Combine all dry ingredients in a large bowl. Whisk egg and milk together. Dip the chicken into the egg mixture and then into the flour (can do this twice). Refrigerate for 20 min to set it. Fry in batches for 5-6 minutes or until golden brown. You can spread or dip whatever seasoning sauce you want on the chicken. Enjoy!
Sausage Rigatoni
1/2 lb italian sausage
6 oz rigatoni
2 c tomato sauce (divided)
4 slices Provalone Cheese
1/2 c sour cream
1/2 c mozzarella cheese
1 t dried basil
1 t italian seasoning
1 t garlic powder
1/4 t pepper
1/2 c parm cheese
cook sausage, cook riagtoni. Butter a pie dish and pre-heat over to 350. Add rigatoni to pie dish and pour 1 c tomato sauce to the pasta. Add provolone, then sour cream- spread out over cheese. Add sausage and then spices. Add mozz and rest of tomato sauce. Sprinkle with parm chesse and bake for 30 min.
6 oz rigatoni
2 c tomato sauce (divided)
4 slices Provalone Cheese
1/2 c sour cream
1/2 c mozzarella cheese
1 t dried basil
1 t italian seasoning
1 t garlic powder
1/4 t pepper
1/2 c parm cheese
cook sausage, cook riagtoni. Butter a pie dish and pre-heat over to 350. Add rigatoni to pie dish and pour 1 c tomato sauce to the pasta. Add provolone, then sour cream- spread out over cheese. Add sausage and then spices. Add mozz and rest of tomato sauce. Sprinkle with parm chesse and bake for 30 min.
Monday, April 25, 2011
Yummy Potatoes (aka Funeral Potatoes)
6-7 potatoes
1/4 c butter
2 cans cream of chicken soup
1 c sour cream
1 1/2 c grated cheddar cheese
grated onion to taste (I like about half an onion)
salt and pepper to taste
Boil/ steam the potatoes for 15-20 minutes. While they are cooking mix the butter, soup, sour cream, and onion in a large saucepan. Heat until bubbly, then add the cheese until melted. Peel and shred the potatoes and then mix in with the sauce. Put in a 9/13 casserole dish- optional you can sprinkle some cheese on top (I usually do this about half way through cooking so that the cheese doesn't over crust...) Put in 325 oven for an hour.
1/4 c butter
2 cans cream of chicken soup
1 c sour cream
1 1/2 c grated cheddar cheese
grated onion to taste (I like about half an onion)
salt and pepper to taste
Boil/ steam the potatoes for 15-20 minutes. While they are cooking mix the butter, soup, sour cream, and onion in a large saucepan. Heat until bubbly, then add the cheese until melted. Peel and shred the potatoes and then mix in with the sauce. Put in a 9/13 casserole dish- optional you can sprinkle some cheese on top (I usually do this about half way through cooking so that the cheese doesn't over crust...) Put in 325 oven for an hour.
Wednesday, April 13, 2011
Vegetarian Spanish Tortilla
1 large or 3 small zucchini, grated (about 1 pound)
2 t salt
¾ c olive oil
2-3 potatoes diced into ½-inch cubes
1 large onion, chopped
5-6 eggs
dash of nutmeg
dash of pepper
Directions
Place grated zucchini in colander, toss with 1 t salt, and set in sink or over a bowl to drain.
Heat oil, reduce heat to medium-low, add potatoes, onion, and ½ t salt, and sauté, stirring occasionally, for 30 minutes. If potatoes start to brown, reduce heat.
Squeeze handfuls of zucchini to get rid of as much water as possible, and add the zucchini to the potatoes. Sauté, stirring occasionally, for another 15 minutes. Remove from heat, and use the slotted spoon to transfer vegetables to a large bowl, allowing excess oil to remain in the pan.
In the small bowl, beat the eggs with remaining ½ t salt, nutmeg, and pepper, then stir into the vegetables.
Pour into pan, press everything down lightly, and cook, covered, over very low heat. After 7 minutes, use a rubber spatula to gently lift up one side and check the color of the bottom. When the tortilla is just about set and the bottom is lightly golden (no more than 12 minutes total), remove from heat and let stand, still covered, 5-10 minutes, until set.
Run rubber spatula all the way around the pan to make sure the tortilla isn't stuck anywhere. (This should be easy if you use a non-stick pan.) Place plate upside-down over pan and quickly (and carefully!) flip both, so that the top of the tortilla is now the bottom.
Slide tortilla back into the pan and cook over low heat for another five minutes. Let cool and serve.
2 t salt
¾ c olive oil
2-3 potatoes diced into ½-inch cubes
1 large onion, chopped
5-6 eggs
dash of nutmeg
dash of pepper
Directions
Place grated zucchini in colander, toss with 1 t salt, and set in sink or over a bowl to drain.
Heat oil, reduce heat to medium-low, add potatoes, onion, and ½ t salt, and sauté, stirring occasionally, for 30 minutes. If potatoes start to brown, reduce heat.
Squeeze handfuls of zucchini to get rid of as much water as possible, and add the zucchini to the potatoes. Sauté, stirring occasionally, for another 15 minutes. Remove from heat, and use the slotted spoon to transfer vegetables to a large bowl, allowing excess oil to remain in the pan.
In the small bowl, beat the eggs with remaining ½ t salt, nutmeg, and pepper, then stir into the vegetables.
Pour into pan, press everything down lightly, and cook, covered, over very low heat. After 7 minutes, use a rubber spatula to gently lift up one side and check the color of the bottom. When the tortilla is just about set and the bottom is lightly golden (no more than 12 minutes total), remove from heat and let stand, still covered, 5-10 minutes, until set.
Run rubber spatula all the way around the pan to make sure the tortilla isn't stuck anywhere. (This should be easy if you use a non-stick pan.) Place plate upside-down over pan and quickly (and carefully!) flip both, so that the top of the tortilla is now the bottom.
Slide tortilla back into the pan and cook over low heat for another five minutes. Let cool and serve.
Friday, April 8, 2011
Chicken Massaman Curry
Ingredients
2 tablespoons vegetable oil
3 tablespoons curry powder or paste
1 (3/4 inch thick) slice ginger, minced (or 1 t ginger powder)
2-3 skinless, boneless chicken breasts- cubed
3 tablespoons brown sugar
3 tablespoons fish sauce
3 tablespoons tamarind paste
1/3 cup peanut butter
3 or 4 (depending on size) peeled, cubed potatoes
1 (13.5 ounce) can coconut milk
3 tablespoons fresh lime juice
Directions
Heat vegetable oil in a large saucepan over medium heat. Stir in curry paste and minced ginger; cook and stir for 2 minutes. Stir in the cubed chicken, and cook until the pieces turn white on the outside, about 3 minutes.
Stir in brown sugar, fish sauce, tamarind paste, peanut butter, potatoes, and coconut milk. Bring to a boil, then reduce heat to medium-low, cover, and simmer until the potatoes are tender and the chicken pieces are no longer pink in the center, about 20 minutes. Add the lime juice and cook for an additional 5 minutes before serving.
Serve over rice.
2 tablespoons vegetable oil
3 tablespoons curry powder or paste
1 (3/4 inch thick) slice ginger, minced (or 1 t ginger powder)
2-3 skinless, boneless chicken breasts- cubed
3 tablespoons brown sugar
3 tablespoons fish sauce
3 tablespoons tamarind paste
1/3 cup peanut butter
3 or 4 (depending on size) peeled, cubed potatoes
1 (13.5 ounce) can coconut milk
3 tablespoons fresh lime juice
Directions
Heat vegetable oil in a large saucepan over medium heat. Stir in curry paste and minced ginger; cook and stir for 2 minutes. Stir in the cubed chicken, and cook until the pieces turn white on the outside, about 3 minutes.
Stir in brown sugar, fish sauce, tamarind paste, peanut butter, potatoes, and coconut milk. Bring to a boil, then reduce heat to medium-low, cover, and simmer until the potatoes are tender and the chicken pieces are no longer pink in the center, about 20 minutes. Add the lime juice and cook for an additional 5 minutes before serving.
Serve over rice.
Saturday, March 26, 2011
Buttermilk Syrup
1 C Sugar
1/2 C Butter
1/2 C buttermilk (can do regular milk with a splash of lemon juice)
1 T White Corn Syrup
Bring to a boil and cook for 3 min in deep saucepan. After boiling for 3 minutes remove from heat and add:
1/2 t baking soda
1 t vanilla
Mix well and serve warm
1/2 C Butter
1/2 C buttermilk (can do regular milk with a splash of lemon juice)
1 T White Corn Syrup
Bring to a boil and cook for 3 min in deep saucepan. After boiling for 3 minutes remove from heat and add:
1/2 t baking soda
1 t vanilla
Mix well and serve warm
Blintz's
This is something we came up with after Shawn had blintz's at IHOP. I don't have exact measurements because we just kind of throw stuff together, but here are my best estimates of amounts...
1/2 c sour cream
1/2 c cream cheese
squirt lemon juice
1/2 c powdered sugar
sprinkle of vanilla
Make crepes. Fill crepes with a few Tablespoons of filling above. Serve with fresh fruit on top and with fruit syrup (we prefer strawberry...)- sprinkle with powdered sugar.
1/2 c sour cream
1/2 c cream cheese
squirt lemon juice
1/2 c powdered sugar
sprinkle of vanilla
Make crepes. Fill crepes with a few Tablespoons of filling above. Serve with fresh fruit on top and with fruit syrup (we prefer strawberry...)- sprinkle with powdered sugar.
Crepes with Orange Sauce
Okay, these measurements are approximations, I never measure when I make crepes, I just add stuff until it looks and tastes right to me. As you can see, We like our crepe's sweet, with the sugar- many crepe recipes just call for eggs, flour, and milk, which is fine, I just like mine sweeter and smothered in Orange Sauce.
Crepes
6 Eggs
1 c Milk
1 c Flour
1/2 c Sugar
2 T Oil
2 t Vanilla
Directions:- mix in a blender- the batter should be runny, but not too runny (like thin pancake batter). Heat butter in a large frying pan over medium high heat. Pour a couple of tablespoons of batter into the pan and immediately lift the pan and tip around to spread the batter into a large, thin circle. Cook until it holds together and flip (should be only barely goldened...) cook another minute until barely golden on the other side and you are done!
Orange Sauce
1/2 c Orange juice concentrate
1 stick butter
1 c Sugar
Cook on stove in saucepan over medium heat until it comes to a slight boil. Reduce heat and just keep warm until ready to serve and eat.
Crepes
6 Eggs
1 c Milk
1 c Flour
1/2 c Sugar
2 T Oil
2 t Vanilla
Directions:- mix in a blender- the batter should be runny, but not too runny (like thin pancake batter). Heat butter in a large frying pan over medium high heat. Pour a couple of tablespoons of batter into the pan and immediately lift the pan and tip around to spread the batter into a large, thin circle. Cook until it holds together and flip (should be only barely goldened...) cook another minute until barely golden on the other side and you are done!
Orange Sauce
1/2 c Orange juice concentrate
1 stick butter
1 c Sugar
Cook on stove in saucepan over medium heat until it comes to a slight boil. Reduce heat and just keep warm until ready to serve and eat.
Fried Rice
Ingredients
1 1/2 cups uncooked white rice
3 tablespoons sesame oil
1 small onion, chopped
1 clove garlic, chopped
1 cup small shrimp - peeled and deveined
1/2 cup diced ham
1 cup chopped cooked chicken breast
2 stalks celery, chopped
2 carrots - peeled and diced
1 green bell pepper, chopped
1/2 cup green peas
1 egg, beaten
1/4 cup soy sauce
Directions
Cook rice according to package directions. While rice is cooking, heat a wok or large skillet over medium-high heat. Pour in sesame oil and stir in onion. Fry until golden, then add garlic. When garlic is lightly browned, mix in shrimp, ham, and chicken. Fry until shrimp is pink.
Lower heat to medium and stir in celery, carrot, green pepper, and peas. Fry until vegetables are crisp-tender. Stir in beaten egg and cook just until egg is scrambled and firm.
When rice is done, mix thoroughly with vegetables and stir in soy sauce. Adjust seasoning to your preference and serve immediately.
1 1/2 cups uncooked white rice
3 tablespoons sesame oil
1 small onion, chopped
1 clove garlic, chopped
1 cup small shrimp - peeled and deveined
1/2 cup diced ham
1 cup chopped cooked chicken breast
2 stalks celery, chopped
2 carrots - peeled and diced
1 green bell pepper, chopped
1/2 cup green peas
1 egg, beaten
1/4 cup soy sauce
Directions
Cook rice according to package directions. While rice is cooking, heat a wok or large skillet over medium-high heat. Pour in sesame oil and stir in onion. Fry until golden, then add garlic. When garlic is lightly browned, mix in shrimp, ham, and chicken. Fry until shrimp is pink.
Lower heat to medium and stir in celery, carrot, green pepper, and peas. Fry until vegetables are crisp-tender. Stir in beaten egg and cook just until egg is scrambled and firm.
When rice is done, mix thoroughly with vegetables and stir in soy sauce. Adjust seasoning to your preference and serve immediately.
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