Friday, October 29, 2010
1 large onion
3 cloves garlic
4-5 carrots, sliced
center of celery stalk with leaves, chopped
2 zucchini, diced
1 small head cauliflower, chopped
2 cans diced tomatoes
pepper to taste
2 T. chicken boullion granules (or two cubes)
6 cups water
2 cans green beans, drained
Simmer about 40 minutes
Thursday, October 28, 2010
Sunday, October 17, 2010
PS...if you have not been to P.F. Chang's - go NOW! And if you order nothing but the lettuce wraps, I assure you it will be worth it!
Monday, September 27, 2010
Chocolate Oatmeal Chippers
1 cup butter
1 cup brown sugar
1/2 cup sugar
1 tsp. vanilla
1 1/4 cup flour
2 cups oatmeal
1/2 cup cocoa
1 tsp. soda
1/2 tsp. salt
1 (12 oz.) bag milk chocolate chips
Cream butter and sugars together. Add eggs and vanilla. Add dry ingredients. Stir in chocolate chips. Put on ungreased cookie sheets. Bake 10 minutes at 350.
Wednesday, September 1, 2010
My friend Stefanie made these cookies for me last week and they were oh so delicious. The recipe I normally use, Mrs. Fields, calls for a whole pound of butter - which makes a truly delectable cookie, but that's a lot of butter - and butter is not cheap! So anyway, this recipe uses margarine, and it is fabulous! Enjoy!
It is Stefanie's mother-in-law, Nancy's recipe:
Nancy’s Chocolate Chip Cookies
Bake 375 for 10-12 mins.
Beat following ingredients until smooth:
3 cubes of margarine (room temp.)
2 c. sugar
½ c. brown sugar
2 tsp. vanilla
Combine together then add:
2 tsp. soda
1 tsp. salt
4 ½ c. flour
3 c. chocolate chips
Broccoli Cheese Chowder
Now, it does call for heavy cream, but you can substitute milk without any problem. And I add more potatoes to thicken it up a bit. Serve in a bread bowl or with French bread. Mmmmm!!!
Tuesday, July 13, 2010
Sunday, July 4, 2010
First I made the crust using a recipe also in Southern Living:
1 1/4 cups all-purpose flour
2 tablespoons sugar
1/2 cup butter or margarine, melted
1 tablespoon vinegar
Combine flour and sugar; add butter and vinegar, mixing well. Roll pastry out to fit a 9-inch pie pan. Lightly grease pie pan and press pastry into pan.
Now for the filling:
Blackberry Crumb Pie
1 cup sugar
1 (8-ounce) carton sour cream
3 tablespoons all-purpose flour
1/8 teaspoon salt
4 cups fresh blackberries
1 unbaked 9-inch pastry shell (see above)
1 tablespoon sugar
1/4 cup fine dry breadcrumbs
1 tablespoon sugar
1 tablespoon butter or margarine, melted
Combine first 4 ingredients; stir well. Place blackberries in unbaked pastry shell; sprinkle 1 tablespoon sugar over berries. Spread sour cream mixture over berries. Combine breadcrumbs, 1 tablespoon sugar, and butter; sprinkle over top. Bake at 375 degrees for 45-50 minutes or until center of pie is firm.
So, a couple things I learned: my crust got a little darker than I would have liked...so maybe I should have checked it before 45 minutes...but it was not burned and it still tasted great.
I doubled the crumb topping mixture. I put the first load on and it just didn't seem like enough so I loaded it up with another round!
Now, I said I don't like fruit pie - but this fruit pie...I love. The sour cream combined with the sugar makes an absolutely to-die-for creamy filling. Also, we served it cold which I think helped my enjoy it more (I reallllly don't like hot fruit). Anyway, a piece of this pie served with a couple scoops of vanilla ice cream = HEAVEN!
Saturday, July 3, 2010
Green Pepper Chicken
Coconut Red Beans and Rice
Foil Packet Tilapia
Monday, June 28, 2010
Thursday, April 22, 2010
Ham, Chicken and Sausage Gumbo
1 1/2 lbs ham, cut into 1/2 inch cubes
1 1/2 lbs smoked sausage, cut into 1/2 inch slices
6 chicken thighs
1/4 cup plus 2 T. vegetable oil
1/4 cup all purpose flour
1 large onion, chopped
4 cloves garlic, minced
1/2 green pepper, chopped
1 package frozen okra (sliced)
2 quarts water
1/2 t. crushed red pepper
1/2 t. dried whole thyme
1/4 t. pepper
1/2 cup chopped green onion tops
Hot cooked rice
Brown each meat, one at a time, in oil in a large Dutch oven, removing to drain on paper towels.
Add flour to oil remaining in Dutch oven; cook over medium heat, stirring constantly, until roux is caramel-colored (10-15 minutes)
Add onion, garlic, green pepper and okra to roux; cook until vegetables are tender, stirring frequently. Gradually add water. Add ham, sausage, chicken, red pepper, thyme, and pepper. Bring to a boil; reduce heat and simmer, uncovered, 1 1/2 to 2 hours, stirring occasionally. Cool and skim fat from top. Remove bones from chicken; coarsely chop chicken and return to pot.
Bring gumbo to a boil; add green onion tops. Cook an additional 10 minutes. Serve over hot cooked rice. Yield: 12 cups.
**Okay, so I did personalize this just a bit. First and foremost - I halfed the recipe!!
** The original recipe didn't call for okra...I don't know about you but I LOVE okra and in my mind, gumbo is supposed to have okra! So, you decide.
**I used boneless skinless chicken thighs...so that part about cooling the gumbo and removing the bones from the chicken, etc....I just skipped.
**I used 1/4 t. red pepper and Eric didn't think it was spicy enough...it had a kick to it but probably could have used more. So, if you like spicy...add a bit more.
**I started cooking around 3:00 in the afternoon...make sure you plan ahead if you wanna make this one!!
We really like this! Even Haylie ate her required number of bites without too much complaint. Although when I put her bowl in front of her she said "That looks gross." Okay - so it kind of did look gross. It turned a dark brown color as it cooked...not sure why. But the color did not affect the taste! YUM!
Monday, March 8, 2010
Click here for the recipe.
I made rice (with chicken broth instead of plain water) and served the fish over rice with a side of green beans. Delicious!
Side Note: I told Haylie it was chicken because I knew she would wrinkle her nose and not touch it if she knew it was fish. So she ate it all - and she said she liked it. Then I told her it was fish and she goes "eeeew!!" So we had a little chat about how she needs to try things before deciding whether or not she likes it (a la Green Eggs and Ham). We'll see what happens next time I tell her we're having fish! Anna also ate hers all gone without batting an eye. :-D
Wednesday, March 3, 2010
1/4 cup of each of the following:
black eyed peas
small lima beans
great northern beans
butter beans or large limas
split green peas
Wash beans thoroughly, place in large container, cover with water and add 2 tablespoons salt. Soak overnight. In the morning, drain, add 2 quarts of water and about 1/2 lb ham or ham hocks. Bring to boil. Stir often. Simmer 2 to 2 1/2 hours. Then add:
1 large onion, chopped
1 teaspoon chili powder
1 large can tomatoes (29 oz)
juice of 1 lemon
Salt and pepper to taste
Simmer another 30 minutes. Serves 12 generously.
Note the serving size - half the recipe for a smaller serving size.
I bought a bean mix in the bulk section at Winco - very cheap and it doesn't have all the same exact beans as the recipe but it's close enough - you can pretty much use whatever you want.
My mom always used ham hocks in the recipe - I prefer it with actual ham. I found a half ham on sale at Winco and for dinner last night we had ham and potatoes - then I packaged up the rest of the ham (3 meals worth) and put it in the freezer, I pulled off what was left on the bone and put it in my soup along with the bone. I'll pull the bone out when I am ready to serve the soup.
I use onion powder instead of an onion
This can also be done in the crock pot - soak the beans overnight - in the morning put them in the crock pot on high with the ham and water. After about 2 hours, turn down to low and add the other ingredients. I don't think it is possible to overcook - mine has been in the crockpot all afternoon and it looks and smells wonderful. We'll dish it up when Eric gets home.