Dinner tonight was a last minute throw-together, and if I do say so myself, it was DIVINE!! I highly recommend this recipe. Sorry, I guessed at the measurements, I was playing with the spice cabinet for this one!
Lime Grilled Chicken (I'm still working on the name, any suggestions?)
4 limes, quartered
1 cup oil
1/2 cup vinegar
1/4 cup sugar
2 cups Sprite
Cayenne to taste
Dash Tumeric
Salt & Pepper to taste
Throw all ingredients into blender, even the lime rind. Blend until smooth. Pour over 4-6 chicken breasts and marinate no more than 2 hours. Grill. Serve with cilantro/lime rice. For the rice, I put 1 1/2 cups rice, 1/2 cup lime juice, 2 tbs. chopped cilantro 1 tsp. salt and 2 1/2 cups water in rice cooker. Next time, I am going to use coconut milk for 3/4 of the water!!
Let me know what ya'll think of this one. It was fun to play around tonight!
Monday, October 20, 2008
Monday, October 6, 2008
Soups
With this Fall weather, I have decided I am in the mood for soups!! Here are some of our family favorites.
Taco Soup
1 lb. ground beef
1 can black beans
1 can pinto beans
1 can kidney beans
1 can corn
2 cans (12 oz) Tomato Sauce
4 fresh tomatoes
1 can olives, sliced
1 medium onion
4 garlic cloves
Taco Seasoning
Brown the ground beef using 1/2 the onion dices and 2 garlic cloves. Open all the cans and pour them into large stock pot, slice the olives before dumping! Dice the tomatoes, remaining onion and add to pot with remaining garlic. Add 2 cans water (about 3 cups). Salt to taste. Serve with corn chips, cheese, fresh lime and sour cream.
Potato Cheese Soup CROCKPOT
6 potatoes (peeled 7 cut into bite-sized pieces)
1 onion, chopped
1 stalk celery, diced
1 carrot, sliced
4 chicken boullion cubes
1 tsp. parsley
5 cups water
Cook all ingredients in crockpot on high for 4 hours.
Mix:
3/4 cube butter
2/3 cup flour
1 1/2 cup milk
1/2 cup grated cheese
Stir into crockpot during the last hour of cooking
French Onion Soup
2 tbs. butter
2 cups thinly sliced yellow onions (2 large)
4 cups beef broth
1 tsp worcestershire sauce
dash black pepper
6 slices french bread, toasted
1 cup shredded Swiss cheese
In a large saucepan, melt butter, add onions. Cook, covered, over medium heat 8-10 minutes or until onions are tender and golden, stirring occasionally. Stir in broth, worcestershire, and pepper. Bring to a boil. Simmer for 10 minutes. Meanwhile, sprinkle toasted bread with shredded cheese. Place under broiler until cheese melts and turns light brown. To serve, ladle soup into bowls and top with bread
Taco Soup
1 lb. ground beef
1 can black beans
1 can pinto beans
1 can kidney beans
1 can corn
2 cans (12 oz) Tomato Sauce
4 fresh tomatoes
1 can olives, sliced
1 medium onion
4 garlic cloves
Taco Seasoning
Brown the ground beef using 1/2 the onion dices and 2 garlic cloves. Open all the cans and pour them into large stock pot, slice the olives before dumping! Dice the tomatoes, remaining onion and add to pot with remaining garlic. Add 2 cans water (about 3 cups). Salt to taste. Serve with corn chips, cheese, fresh lime and sour cream.
Potato Cheese Soup CROCKPOT
6 potatoes (peeled 7 cut into bite-sized pieces)
1 onion, chopped
1 stalk celery, diced
1 carrot, sliced
4 chicken boullion cubes
1 tsp. parsley
5 cups water
Cook all ingredients in crockpot on high for 4 hours.
Mix:
3/4 cube butter
2/3 cup flour
1 1/2 cup milk
1/2 cup grated cheese
Stir into crockpot during the last hour of cooking
French Onion Soup
2 tbs. butter
2 cups thinly sliced yellow onions (2 large)
4 cups beef broth
1 tsp worcestershire sauce
dash black pepper
6 slices french bread, toasted
1 cup shredded Swiss cheese
In a large saucepan, melt butter, add onions. Cook, covered, over medium heat 8-10 minutes or until onions are tender and golden, stirring occasionally. Stir in broth, worcestershire, and pepper. Bring to a boil. Simmer for 10 minutes. Meanwhile, sprinkle toasted bread with shredded cheese. Place under broiler until cheese melts and turns light brown. To serve, ladle soup into bowls and top with bread
Monday, September 22, 2008
Microwave White Chicken Chili, Artichoke Dip & Satay Pasta Salad
Sorry for the slacking on new recipes. Check out our family blog to find out my excuses this time!! Here are a few fun ones for all of you to try, and for you Kim, the artickoke dip!! Enjoy!
Microwave white Chicken Chili
3 Whole heads garlic
3/4 tsp salt
3 tbsp. olive oil
2 pobalno peppers
1 medium onion
1 1/2 lb. boneless, skinless chicken thighs ( I still like breasts or tenders)
2 tbsp. taco seasoning
2 cans Great Northern beans, drained
1 jar salsa verde
Slice 1/4 in off the pointed tip of garlic heads to expose cloves. Place garlic cut side up in microwave safe bowl. Sprinkle garlic with 1/4 tsp salt and drizzle with 2 tbsp of the oil. Cover and microwave on HIGH 3 mins or until garlic is soft. Cool.
Meanwhile, finely dice pepers. Chop onion. Combine in baker. Finely die chicken. Add chicken, seasoning mix, remaining 1 tbsp oil and remaining 1/2 tsp salt to baker. Mix well. Microwav on high 4 mins, cover and microwave an additional 4-6 mins. or until chicken is cooked through. (This works best in the stoneware deeo cover baker; but can be done in the oven or another microwave safe baker.)
Meanwhile, gently squeeze cooled garlic frm heads, and discard skins, mash garlic. Add beans and salsa. Transfer bean mixture to baker; mix well. Microwave, covered on HIGH 5-7 minutes or until chili is heated through. Serve with shredded cheese, sour cream, lime wedges, diced avocado or chopped cilantro.
Bread Bowl Artichoke Dip
2 16 oz. sourdough bread rounds
vegetable oil
4 oz cream cheese
1/2 cup milk
1 can artichoke hearts in water, drained
1 packet envelope vegetable soup mix
1 garlic clove
1 lemon
8 oz sour cream
Preheat oven to 450. Slice off top of one bread round to create a lid, set lid aside. Carefully remove center of bread round to form a 4 1/2 inch wie and 2 inch deep well for dip. Slice center of first and entire second bread round into 1 inch cubes. Place bread bowl on cookie sheet, or stone. Arrange bread cubes around bowl. Brush with vegetable oil. Whisk cream cheese until smooth, add milk, whisk again. Chop artichokes. Add artichokes, soup mix and pressed garlic to cream cheese. Microwave on high 5-7 mins., do not boil. Add 2 tbsp lemon juice and sour cream to hot artichoke mixture; pour into bread bowl. If desired, grate parmesan cheese over bread bowl and bread crumbs. Lean lid against bread bowl. Bake 13-15 minutes or until bread cubes and top of dip are golden brown. Remove from oven and serve Immediately.
Satay Chicken Pasta Salad
8 oz. uncooked bow tie pasta
1 cup Asian Vinaigrette salad dressing
1 inch piece peeed fresh gingerroot, finely grated
2 garlic cloves
1/4 tsp cayenne pepper
2 tbsp peanut butter
2 medium carrots
1 medium red bell pepper
1/2 cup dry-roasted peanuts
1 cup lightly packed fresh basil
3 cups dices coked chicken (about 1 lb.)
Cook pasta according to package directions. Drain pasta and rinse with cold water. Meanwhile, for dressing, combine vinaigrette, ginger, garlic, cayenne & peanut butter. Mix well and set aside. Cut carrots into julienne stris. Cut bell pepper into 1/4 inch strips. Chop peanuts and basil. Add chicken, carrots, pepper, peanuts, basil, and dressing to pasta; mix well. Garnish with additional chopped peanuts, if desired.
Microwave white Chicken Chili
3 Whole heads garlic
3/4 tsp salt
3 tbsp. olive oil
2 pobalno peppers
1 medium onion
1 1/2 lb. boneless, skinless chicken thighs ( I still like breasts or tenders)
2 tbsp. taco seasoning
2 cans Great Northern beans, drained
1 jar salsa verde
Slice 1/4 in off the pointed tip of garlic heads to expose cloves. Place garlic cut side up in microwave safe bowl. Sprinkle garlic with 1/4 tsp salt and drizzle with 2 tbsp of the oil. Cover and microwave on HIGH 3 mins or until garlic is soft. Cool.
Meanwhile, finely dice pepers. Chop onion. Combine in baker. Finely die chicken. Add chicken, seasoning mix, remaining 1 tbsp oil and remaining 1/2 tsp salt to baker. Mix well. Microwav on high 4 mins, cover and microwave an additional 4-6 mins. or until chicken is cooked through. (This works best in the stoneware deeo cover baker; but can be done in the oven or another microwave safe baker.)
Meanwhile, gently squeeze cooled garlic frm heads, and discard skins, mash garlic. Add beans and salsa. Transfer bean mixture to baker; mix well. Microwave, covered on HIGH 5-7 minutes or until chili is heated through. Serve with shredded cheese, sour cream, lime wedges, diced avocado or chopped cilantro.
Bread Bowl Artichoke Dip
2 16 oz. sourdough bread rounds
vegetable oil
4 oz cream cheese
1/2 cup milk
1 can artichoke hearts in water, drained
1 packet envelope vegetable soup mix
1 garlic clove
1 lemon
8 oz sour cream
Preheat oven to 450. Slice off top of one bread round to create a lid, set lid aside. Carefully remove center of bread round to form a 4 1/2 inch wie and 2 inch deep well for dip. Slice center of first and entire second bread round into 1 inch cubes. Place bread bowl on cookie sheet, or stone. Arrange bread cubes around bowl. Brush with vegetable oil. Whisk cream cheese until smooth, add milk, whisk again. Chop artichokes. Add artichokes, soup mix and pressed garlic to cream cheese. Microwave on high 5-7 mins., do not boil. Add 2 tbsp lemon juice and sour cream to hot artichoke mixture; pour into bread bowl. If desired, grate parmesan cheese over bread bowl and bread crumbs. Lean lid against bread bowl. Bake 13-15 minutes or until bread cubes and top of dip are golden brown. Remove from oven and serve Immediately.
Satay Chicken Pasta Salad
8 oz. uncooked bow tie pasta
1 cup Asian Vinaigrette salad dressing
1 inch piece peeed fresh gingerroot, finely grated
2 garlic cloves
1/4 tsp cayenne pepper
2 tbsp peanut butter
2 medium carrots
1 medium red bell pepper
1/2 cup dry-roasted peanuts
1 cup lightly packed fresh basil
3 cups dices coked chicken (about 1 lb.)
Cook pasta according to package directions. Drain pasta and rinse with cold water. Meanwhile, for dressing, combine vinaigrette, ginger, garlic, cayenne & peanut butter. Mix well and set aside. Cut carrots into julienne stris. Cut bell pepper into 1/4 inch strips. Chop peanuts and basil. Add chicken, carrots, pepper, peanuts, basil, and dressing to pasta; mix well. Garnish with additional chopped peanuts, if desired.
Wednesday, August 27, 2008
Chicken Stroganoff
Jenn, Just throw everything (for the apricot chicken) in the crockpot!
Chicken Stroganoff
1 lb Chicken, dices (I use breasts, you can use whatever you want)
2 tbs. olive oil
1 Can Cream of Chicken Soup
1 cup Sour Cream
1/4 milk (you can use whipping cream, too)
2 cloves garlic
1/2 Cup ChoppedOnion
Saute onion & garlic in oil. Add the diced chicken and cook until brown. Add soup, sour cream & milk. Salt & pepper to taste. Serve over noodles.
Chicken Stroganoff
1 lb Chicken, dices (I use breasts, you can use whatever you want)
2 tbs. olive oil
1 Can Cream of Chicken Soup
1 cup Sour Cream
1/4 milk (you can use whipping cream, too)
2 cloves garlic
1/2 Cup ChoppedOnion
Saute onion & garlic in oil. Add the diced chicken and cook until brown. Add soup, sour cream & milk. Salt & pepper to taste. Serve over noodles.
Monday, August 25, 2008
Apricot Chicken & Michelle's BBQ Chicken
These are another favorite at our house. They are both soooo easy and great for a last minute, quick, yummy dinner!!!
Apricot Chicken
4-6 Chicken breasts
1 Bottle russian salad dressing
1 Jar apricot jam
Salt & Pepper
Bake chicken breasts on 375, seasoned with salt & pepper. Bake for about 20 minutes. Mix salad dressing and jam on the stove until warm. Pour over chicken and bake for another 10-15 minutes. Serve with rice, broccoli and lots of warm french bread; the sauce is great for dipping!! You can also do this in the crockpot and serve over the rice!
Michelle's BBQ Chicken
4-6 Chicken Breasts
1 Jar BBQ Sauce ( I still like KC Masterpiece)
6 Slices Bacon
6 Slices Cheddar Cheese
Bake chicken breasts on 375, seasoned with salt & pepper for about 20 minutes. Pour BBQ sauce over, top with bacon & cheese. Again, this is good with rice and french bread. Can you tell we are dippers?!?!?
Apricot Chicken
4-6 Chicken breasts
1 Bottle russian salad dressing
1 Jar apricot jam
Salt & Pepper
Bake chicken breasts on 375, seasoned with salt & pepper. Bake for about 20 minutes. Mix salad dressing and jam on the stove until warm. Pour over chicken and bake for another 10-15 minutes. Serve with rice, broccoli and lots of warm french bread; the sauce is great for dipping!! You can also do this in the crockpot and serve over the rice!
Michelle's BBQ Chicken
4-6 Chicken Breasts
1 Jar BBQ Sauce ( I still like KC Masterpiece)
6 Slices Bacon
6 Slices Cheddar Cheese
Bake chicken breasts on 375, seasoned with salt & pepper for about 20 minutes. Pour BBQ sauce over, top with bacon & cheese. Again, this is good with rice and french bread. Can you tell we are dippers?!?!?
Thursday, August 21, 2008
Parmessan Chicken & Mexican Casserole
This one is for Kim!
I have 2 mexican casserole. One came from Marie & the other is from Pampered Chef. I like them both equally.
Marie's Casserole (crockpot)
4 chicken breasts
1 can black beans, drained
1 can corn
1 bottle salsa ( I like medium)
1 package cream cheese
Salt & Pepper to taste
Place all ingredients in crockpot, except cream cheese. Cook on high 3 hours. An hour before serving, dice cream cheese and place over chicken mixture, this is when I like to shred the chicken. Cook another hour. Serve over rice. We also have used this on top of chips for nachos, YUMMY!
Mexican Chicken Casserole
This is a microwave recipe. If you have stoneware deep dish baker, comment and I will leave those instructions on here, too!
1 poblano pepper
1 1/2 lb chicken breasts
2 tbsp taco seasoning
1 can black beans, drained and rinsed
1 1/2 cups thick and chunky salsa
4 cups broken tortilla chips
1 cup shreded cheddar and monterey jack cheese blend
juice of 1 lime
emove stem and seeds from poblano pepper. Slice into thin strips. Arrange strips evenly over bottom of baker. Slice chicken. Combine chicken and seasoning mix. Grill on stove until cooked (about 4 minutes on each side), place chicken strips over pepper in baker. Drain and rinse black beans. Stir beans, juice and salsa into chicken. Gently stir in tortilla chips. Grate cheese over baker. Bake at 350 until cheese is melted.
Parmessan Chicken
4-6 chicken breasts
1 cup mayonnaise
1 cup italian seasoned bread crumbs
1 cup shredded parmessan cheese
Dip chicken breasts into mayo, then in bread crumbs mixed with cheese. Lay in baker. Bake at 375 for 20-30 minutes, until thermometer registers 170. Serve with spaghetti noodles and sauce.
I have 2 mexican casserole. One came from Marie & the other is from Pampered Chef. I like them both equally.
Marie's Casserole (crockpot)
4 chicken breasts
1 can black beans, drained
1 can corn
1 bottle salsa ( I like medium)
1 package cream cheese
Salt & Pepper to taste
Place all ingredients in crockpot, except cream cheese. Cook on high 3 hours. An hour before serving, dice cream cheese and place over chicken mixture, this is when I like to shred the chicken. Cook another hour. Serve over rice. We also have used this on top of chips for nachos, YUMMY!
Mexican Chicken Casserole
This is a microwave recipe. If you have stoneware deep dish baker, comment and I will leave those instructions on here, too!
1 poblano pepper
1 1/2 lb chicken breasts
2 tbsp taco seasoning
1 can black beans, drained and rinsed
1 1/2 cups thick and chunky salsa
4 cups broken tortilla chips
1 cup shreded cheddar and monterey jack cheese blend
juice of 1 lime
emove stem and seeds from poblano pepper. Slice into thin strips. Arrange strips evenly over bottom of baker. Slice chicken. Combine chicken and seasoning mix. Grill on stove until cooked (about 4 minutes on each side), place chicken strips over pepper in baker. Drain and rinse black beans. Stir beans, juice and salsa into chicken. Gently stir in tortilla chips. Grate cheese over baker. Bake at 350 until cheese is melted.
Parmessan Chicken
4-6 chicken breasts
1 cup mayonnaise
1 cup italian seasoned bread crumbs
1 cup shredded parmessan cheese
Dip chicken breasts into mayo, then in bread crumbs mixed with cheese. Lay in baker. Bake at 375 for 20-30 minutes, until thermometer registers 170. Serve with spaghetti noodles and sauce.
Hawaiian Haystacks, Asian Chicken Salad, Shepherd's Pie
I am working on getting all the recipes listed on here, but I can't devote that much time in one sitting. I am slowly getting there! If there is a recipe you want to try, leave a comment and I will get that one up here faster. These were requested by Rhonda, enjoy!!
Hawaiian Haystack (crockpot recipe)
10-12 Chicken Tenders, cut in chunks
1 cup Chicken Broth
2 cans Cream of Chicken soup
1 can Evaporated Milk
Place chicken in crockpot. Combine remaining ingredients and pour over chicken. Cook on high 3-4 hours or on low 6-8. Serve over rice with toppings. Our favorites are pineapple, green onion, olives, tomatoes, chinese noodles, coconut, and cheese.
Asian Chicken Salad
1 head Green cabbage (you can also use the coleslaw mix)
3 Green onions
2 packages Chicken flavored ramon noodles
1/2 cup Canola oil
1/2 cup Apple cider vinegar
1 cup slivered almonds (optional)
Chop cabbage and green onions. Combine oil, vinegar and seasoning packet from noodles in blender. Blend well. Pour over cabbage and onions. Break up noodles. Pour over salad, add almonds. Mix and serve.
Shepherd's Pie
There are lots of different versions of this. Here is our family favorite.
1 lb. Ground Beef
5 Potates
1/4 cup Milk
1/4 cup Butter
1 can Green beans
1 can Corn
2 cans Tomato Sauce
2 cups Cheddar Cheese
Salt & Pepper to taste
Heat oven to 375. Brown ground beef, season with season salt, garlic and onion. In a different pan, warm tomato sauce and Italian seasoning. Boil potates. Mash potatoes with milk & butter, salt & pepper. Pour sauce over meat and mix well. Add green beans and corn. Place in baker. Spread mashed potatoes over meat mixture. Top with cheese. Bake at 375 until cheese melts.
Hawaiian Haystack (crockpot recipe)
10-12 Chicken Tenders, cut in chunks
1 cup Chicken Broth
2 cans Cream of Chicken soup
1 can Evaporated Milk
Place chicken in crockpot. Combine remaining ingredients and pour over chicken. Cook on high 3-4 hours or on low 6-8. Serve over rice with toppings. Our favorites are pineapple, green onion, olives, tomatoes, chinese noodles, coconut, and cheese.
Asian Chicken Salad
1 head Green cabbage (you can also use the coleslaw mix)
3 Green onions
2 packages Chicken flavored ramon noodles
1/2 cup Canola oil
1/2 cup Apple cider vinegar
1 cup slivered almonds (optional)
Chop cabbage and green onions. Combine oil, vinegar and seasoning packet from noodles in blender. Blend well. Pour over cabbage and onions. Break up noodles. Pour over salad, add almonds. Mix and serve.
Shepherd's Pie
There are lots of different versions of this. Here is our family favorite.
1 lb. Ground Beef
5 Potates
1/4 cup Milk
1/4 cup Butter
1 can Green beans
1 can Corn
2 cans Tomato Sauce
2 cups Cheddar Cheese
Salt & Pepper to taste
Heat oven to 375. Brown ground beef, season with season salt, garlic and onion. In a different pan, warm tomato sauce and Italian seasoning. Boil potates. Mash potatoes with milk & butter, salt & pepper. Pour sauce over meat and mix well. Add green beans and corn. Place in baker. Spread mashed potatoes over meat mixture. Top with cheese. Bake at 375 until cheese melts.
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