Hey guys!!! Sorry for the delay in my posting lately! We have been super busy with a move and school and work so I'm back and ready to give you lots of yummy recipes ripe for fall!! So lets jump back in with one of my favorites!! This recipe is probably my mom's favorite recipe that I make, in fact every time she visits she request this meal so she can take lots and freeze it and warm it up to enjoy later! And since there are so many wonderful ingredients thrown into this dish I am calling it Chicken Pot Cake, because lets face it... Everything is better when it has cake in the name!! I often change this recipe around to include whatever veggies I'm into at the moment and what happens to be laying around my pantry!! So feel free to substitute all your favorites and enjoy!
Chicken Pot Cake
2 packages of refrigerated pie crust
1 egg beaten
4 chicken breast halves
seasoning salt
pepper
2 tablespoons cooking oil
1/2 cup melted butter, plus 2 tablespoons
2/3 cup flour
1 quart heavy cream
1/4 cup chicken base (make sure you use the chicken base in the mason jar, the regular chicken stock doesn't bring out the richness this recipe needs)
5 tablespoons minced garlic
1 onion minced
1 1/2 cup frozen peas, cooked
1 1/2 cup cooked carrots
5 large potatoes, cooked to fork tender but not overdone
pinch of nutmeg
1. Preheat oven to 350
2. Season chicken breast with seasoning salt and pepper. In the cooking oil saute breast until cooked thoroughly. Remove from heat and cut into small chunks.
3. In saucepan melt the additional 2 tablespoons and saute onions and garlic until onions are transparent.
4. In large saucepan melt butter, when the butter starts to bubble add the flour slowly to make a roue. Cook the roue until it is the consistency of peanut butter and slightly browned. Slowly add cream while whisking and stir until thickened. Add peas, carrots, potatoes, onions, garlic and chicken and remove from heat.
5. Remove pie crust from packages and brush with the beaten egg. Place on greased baking sheet and cook in preheated oven for about 5-7 minutes or until the crust is starting to bubble and browns some. Remove from oven and place the dishes you plan to use upside down on top of the baked crust to leave an imprint. Cut out the crust so they will fit nicely over your bowls.
6. Grease 4 oven safe bowls, I use my set of Corning Ware dishes ranging in the sizes from 1/2 quart to 2 1/2 quart so that I can freeze the larger portions and reheat the smaller ones for leftovers. Place the prepared chicken mixture in the oven safe bowls and cover with the crust. Cut a few slits in the middle to vent and bake for about 25 minutes or until crust is slightly browned and the filling is hot.
Enjoy!!!
I LOVE comfort food especially cheesy, creamy comfort food and this recipe definitely achieves comfort food nirvana. I usually add shrimp and scallops or chicken and whatever veggies I'm craving that night, broccoli, peas, carrots, bell peppers, or all the above!! Add all your favorites to make it your special dish!!
Creamy Fettuccine Alfredo
8 ounces softened cream cheese cut into chunks
3/4 cup Parmesan cheese, grated
1/2 cup butter
1/2 cup heavy cream, plus a little more to reach your desired consistency
1/2 teaspoon black pepper
1/2 teaspoon garlic salt
1/2 onion-chopped
8 ounces fettuccine noodles
all your favorite veggies or meats
white truffle oil
1. Chop onions and saute in skillet until transparent, remove from heat
2. In large pot heat cream cheese, Parmesan cheese, butter, heavy cream, black pepper, garlic salt and onions and cook until everything is melted and bubbly. Top with your favorites and drizzle with truffle oil
Enjoy!!!
I've got a great recipe for you tonight if your looking for a quick, easy, one dish Mexican dinner that satisfies everyone! I suggest adding all your favorites, corn, tomatoes, bell peppers, whatever your in the mood for! The best thing is you can make it the night before, pop it in the fridge and whip it out after work and you have a warm, delicious dinner in a little over an hour with no supervision so more family time!
Crock Pot Cheesy Enchiladas
2 pounds ground beef
1 large onion
1 green bell pepper
4 tablespoons minced garlic
1 10.75 ounce can cream of mushroom soup
1 10.75 ounce can cream of chicken soup
1 beef bullion cube
1 can Rotel tomatoes
1 packet taco seasonings
1 can black beans
3 cups Mexican cheese blend
1/2 jar Old El Paso Cheese and Salsa
1/2 cup sour cream
1 16 ounce bag yellow rice
3/4 cup water
packet corn tortillas
1. Brown beef in skillet and drain.
2. In large saucepan bring 3/4 cup water, beef bullion cube, taco seasonings and browned beef to a simmer and cook for 15 minutes.
3. Chop onion and bell pepper and saute in skillet with minced garlic until onions are transparent.
4. While onions and beef are simmering cook the rice according to directions.
5. In large bowl combine onions, bell pepper, garlic, cream of mushroom soup, cream of chicken soup, Rotel tomatoes, black beans, Old El Paso Cheese and Salsa, sour cream, all but 3/4 cup of cheese and rice.
6. Spray the bottom and sides of crock pot with non-stick spray and start layering. Start with a thick layer of tortillas, then add a layer of beef and finally the onion and cheese mixture, continue till all the beef and cheese mixture are used ending with a layer of tortillas and top with remaining cheese.
7. Cover crock pot and cook on high for 1 hour and 45 minutes to 2 hours or until cheese is melted and bubbly.
Enjoy!!!!
One of my favorite holiday meals is honey, brown sugar ham. I go all the way with this ham recipe, and it is one of my families favorites. I make this at least 4 times a year and it is always such a hit that nothing is left over! Although I call it Easter Ham it is of course great is for Thanksgiving, Christmas or any other time you are craving this wonderful comfort staple!
Easter Ham
1- 9 pound bone in spiral ham
Glaze
1 1/2 cups maple sugar
1 1/2 cups dark brown sugar
6 tablespoons whole-grain Dijon mustard
1/2 cup honey
1 1/2 teaspoon cinnamon
3/4 teaspoon nutmeg
1. Preheat oven to 350
2. Place ham in roasting pan and pour about 1 cup water in the bottom, cover tightly with tin foil and bake covered for 1 hour and 40 minutes until heated throughout and tender.
3. Whisk all ingredients together in a saucepan over medium heat and bring to a simmer, simmer for 3 minutes and remove from heat.
4. Now this is key, remove ham and take off tin foil, ever-so-easily separate the layers while using a suction to pour the glaze in between the layers. After the glaze is spread thickly into the spiral pieces pour and brush the remainder of the glaze over the ham.
5. Raise temperature to 400. Return the ham to the oven and bake for an additional 25 minutes, remove and let rest for 10 minutes before serving.
Enjoy!!!!!!
So one of my favorite meals is fish, any way I can get it, fried, breaded, grilled or baked it's wonderful in any form. And one of the best things about fish is the endless possibility of what you can do with it and if you get tired of one type then move on, there are so many to choose from you can't go wrong! I made this recipe with Sole fish which is a little uncommon from what you usually see at your favorite restaurant, which is great for me because I am always up for new taste, you could also use Halibut or Haddock or your favorite light white fish.
Lightly Breaded and Fried Fish with Dill Sauce
2 large onions thinly sliced
1 stick unsalted butter
6 filet's of Sole fish, or your choice
1 cup plain Greek yogurt
1 tablespoon chopped cilantro
1 tablespoon chopped dill
1 cup a/p flour
1 cup semolina flour
1 teaspoon seasoning salt
1 teaspoon onion flakes
1 teaspoon garlic powder
1 quart buttermilk
vegetable oil for frying
1. Place fish in a large bowl and cover with buttermilk while you prepare the other ingredients.
2. In a large pot melt butter over medium heat, add in 1 1/2 cups water and bring to a boil. Add in onions and cover and cook for 40 minutes or until caramelized and the mixture has become thick, if your pan dries out add in a few tablespoons of water. Remove and set aside
3. Combine yogurt, chopped cilantro, and dill in a small bowl, refrigerate until ready to serve
4. Combine both flours, seasoning salt, onion flakes and garlic powder in a large bowl
5. Heat 1/4 inch oil in large skillet
6. Remove fish from buttermilk and dredge in flour mixture, place in pan and cook until browned and tender, about 8 minutes, turning over half way through. Remove from pan and drain on paper plates.
7. Serve topped with the onion mixture and dill sauce.
Enjoy!!!!
So as y'all know my hubby and I love corn! I particularly love the roasted corn on the cob you get at the fair with all of the different toppings mixed in but since we live in an apartment and don't have a huge roaster to use I decided to try it in the oven instead and to my great delight it worked!! And tasted delicious!!! Add your own spin on the toppings and see how it turns out!!
Roasted Corn
4 corn cobs with the shucks still on
olive oil
toppings
1. Preheat oven to 375
2. Peel down shuck and remove silt
3. Brush on olive oil and sprinkle with seasoning salt, garlic powder, onion flakes and your choice of cheese and cover again with shuck
4. Bake on a greased cookie sheet for 45 minutes or until you reach your desired texture turning ever so often
Enjoy!!!
Hey guys!! So sorry I have been so absent lately but we have had LOTS going on! So I will catch everyone up with a few new yummy recipes! To start I will post my delicious Stuffed Up Green Bell Peppers, these are wonderful veggies stuffed with all sorts of great ingredients and if you aren't a big fan of green bell peppers then try red bell peppers, no matter what you use I promise you will love them!!!
Stuffed Up Green Bell Peppers
4 large green bell peppers
1 1/2 pound ground beef (you could use turkey if you like that better)
1 large onion chopped
4 cloves garlic minced
2 packets McCormick Flavor Sensations (you can also use beef bullion cubes instead)
2 teaspoons seasoning salt
1 teaspoon garlic powder
2 cups cooked white rice
3/4 cup sour cream
3/4 cup jarred Old El Paso Cheese and Salsa
1 can diced tomatoes (not drained)
1 cup hot water
bread crumbs
1/2 cup (or more to taste) Parmesan cheese
1. Brown meat and drain fat.
2. Saute onion, garlic, 1 packet of McCormick seasoning or 1 bullion cube, seasoning salt and garlic powder together until onions are transparent.
3. In large bowl mix meat, onion mixture, cooked rice, sour cream, cheese sauce, and tomatoes together.
4. Cut the peppers lengthwise and remove the seeds and ribs
5. Stuff each pepper generously with mixture and place in a greased casserole dish and cover with desired amount of bread crumbs and cheese.
6. Add the 2'nd packet of McCormick seasoning to 1 cup hot water and mix well, pour in the bottom of the casserole dish and cover with foil.
7. Bake at 350 covered for 45 minutes, remove foil and baste with the juices and return to oven uncovered for another 10-15 minutes or until the bread crumbs are toasty and the cheese is browned.
Enjoy!!!!!!!
