I love the one dish wonder thing--we eat this a lot and it is so YUMMY! :)
Ingredients:
1 cup uncooked long grain rice
2 14 oz chicken broth
1/2 lb sausage links cut into 1/2 inch rounds
1 med onion, chopped
1 cup celery, chopped
1 green bell pepper, chopped
2 garlic cloves, minced
3 cups chopped cooked chicken
1 14oz can diced tomatoes
2 tsp parsley
1 tsp salt
1/8 tsp ground red pepper
2 bay leaves
1. Cook rice according to package instructions, but substitute the water for chicken broth.
2. Saute sausage and the next 4 ingredients in a lightly greased large pot over med heat for 5 minutes or until veggies are tender. Stir in the remaining broth, chicken and the next 5 ingredients. Bring to a boil over medium heat . Reduce heat to low, stirring occasionally for about 20 minutes.
3. Remove the bay leaf and serve the mixture over rice. :)
A place to capture the sweet memories with the people I love doing what we love the most...so could you pass the taters please...
Sunday, September 18, 2011
Chicken and Noodles
Ingredients:
1 envelope of italian dressing mix
1 pkg wide egg noodles
2 tbsp butter, softened
3 cup chopped cooked chicken
1 cup whipping cream
1/4 cup parm cheese
2 tbsp chopped parsley
1. Remove 1 tbsp italian dressing mix from the envelope, and save the rest.
2. Cook noodles according to package directions, drain and return to pan.
3. Stir in butter and toss to coat. Stir in chicken and the next 3 ingredients and 1 tbsp dressing mix. Cook mixture on medium heat for about 5 minutes. Serve immediately.
1 envelope of italian dressing mix
1 pkg wide egg noodles
2 tbsp butter, softened
3 cup chopped cooked chicken
1 cup whipping cream
1/4 cup parm cheese
2 tbsp chopped parsley
1. Remove 1 tbsp italian dressing mix from the envelope, and save the rest.
2. Cook noodles according to package directions, drain and return to pan.
3. Stir in butter and toss to coat. Stir in chicken and the next 3 ingredients and 1 tbsp dressing mix. Cook mixture on medium heat for about 5 minutes. Serve immediately.
Dijon Pork "Choppers"
So Julia calls them pork choppers...too much cuteness.
Ingredients:
4 tbsp steak seasoning
2 tbsp flour
1/4 cup butter. melted
2 tbsp dijon mustard
1 pork loin, fat trimmed (about 4 lbs)
1. Combine 1st 4 ingredients and rub mixture evenly over the roast. Place the roast in a foil lined broiler pan.
2. Bake at 475 degrees for 20 minutes. Then reduce heat to 350 degrees and bake for 50 minutes. Let stand for 15 minutes after removing fro the oven. Slice and serve.
Ingredients:
4 tbsp steak seasoning
2 tbsp flour
1/4 cup butter. melted
2 tbsp dijon mustard
1 pork loin, fat trimmed (about 4 lbs)
1. Combine 1st 4 ingredients and rub mixture evenly over the roast. Place the roast in a foil lined broiler pan.
2. Bake at 475 degrees for 20 minutes. Then reduce heat to 350 degrees and bake for 50 minutes. Let stand for 15 minutes after removing fro the oven. Slice and serve.
Easy BBQ sauce
Ingredients:
1 1/4 cup Ketchup
1/3 cup molasses
2 tbsp cider vinegar
1/2 tsp hot sauce
1/4 tsp liquid smoke
Wisk it all together until well blended. Boo-yah! There you have it!
1 1/4 cup Ketchup
1/3 cup molasses
2 tbsp cider vinegar
1/2 tsp hot sauce
1/4 tsp liquid smoke
Wisk it all together until well blended. Boo-yah! There you have it!
Lemony Herb Pasta
Ingredients:
1 container ricotta cheese
5 tbsp lemon juice
1/4 cup grated parm cheese
1/3 cup chopped parsley
1 tbsp olive oil
2 tsp lemon zest
1/2 tsp salt
1/4 tsp pepper
1 lb penne pasta
1 lb asparagus trimmed and cut into 1 inch pieces
8 slices bacon, cooked and crumbled
1. Bring a large pot of salted water to a boil. In a small bowl, whisk together ricotta, lemon juice, parm cheese, parsley, olive oil, lemon zest, salt and pepper.Set aside.
2.Add penne to boiling water and cook for 7 minutes. Add asparagus to the pot for the final 3 minutes of cooking time. Set aside 1 cup "pasta water", then drain the pasta mixture, putting the pasta and asparagus into a serving bowl.
3. Add ricotta mixture and bacon to the bowl and stir well and add the "pasta water" 1/4 cup at a time. Serve immediately.
This is a high fat but high flavor dish ----worth every single gram of fat!!
1 container ricotta cheese
5 tbsp lemon juice
1/4 cup grated parm cheese
1/3 cup chopped parsley
1 tbsp olive oil
2 tsp lemon zest
1/2 tsp salt
1/4 tsp pepper
1 lb penne pasta
1 lb asparagus trimmed and cut into 1 inch pieces
8 slices bacon, cooked and crumbled
1. Bring a large pot of salted water to a boil. In a small bowl, whisk together ricotta, lemon juice, parm cheese, parsley, olive oil, lemon zest, salt and pepper.Set aside.
2.Add penne to boiling water and cook for 7 minutes. Add asparagus to the pot for the final 3 minutes of cooking time. Set aside 1 cup "pasta water", then drain the pasta mixture, putting the pasta and asparagus into a serving bowl.
3. Add ricotta mixture and bacon to the bowl and stir well and add the "pasta water" 1/4 cup at a time. Serve immediately.
This is a high fat but high flavor dish ----worth every single gram of fat!!
Crock Pot Veggie Chili
Simple, healthy and delish. this is one of those throw it together and hope it turns out kind of thing. We love it and it is so easy.
Ingredients:
1 cup diced carrots
1/2 cup celery, diced
1 onion diced (sweet is best)
16oz sliced mushrooms
1 1/2 cups chopped zucchini
1 cup yellow squash, chopped
1 tbsp chili powder
1 tsp basil
1 tsp pepper
8z can tomato sauce
3 cups V-8 juice
2 14 oz cans diced tomatoes, undrained
1 can pinto beans
1 can black beans
1 can cannelini beans
1 can kidney beans
1 cup frozen corn
1. Saute the 1st 3 ingredients in a large skillet for 10 minutes over medium heat. Add mushrooms, zucchini, and squash. Saute for 3 more minutes.
2. Add chili powder and the next 2 ingredients and saute for 5 more minutes.
3. Stir together tomato sauce and tomato juice in a crock pot. Stir in diced tomatoes and the next 2 ingredients as well as the carrot mixture.
4. Cover and cook on low for 8 hours.
The slick part about this is that you can freeze it after it has cooled. We do this and store it in gallon size ziplocs.
Ingredients:
1 cup diced carrots
1/2 cup celery, diced
1 onion diced (sweet is best)
16oz sliced mushrooms
1 1/2 cups chopped zucchini
1 cup yellow squash, chopped
1 tbsp chili powder
1 tsp basil
1 tsp pepper
8z can tomato sauce
3 cups V-8 juice
2 14 oz cans diced tomatoes, undrained
1 can pinto beans
1 can black beans
1 can cannelini beans
1 can kidney beans
1 cup frozen corn
1. Saute the 1st 3 ingredients in a large skillet for 10 minutes over medium heat. Add mushrooms, zucchini, and squash. Saute for 3 more minutes.
2. Add chili powder and the next 2 ingredients and saute for 5 more minutes.
3. Stir together tomato sauce and tomato juice in a crock pot. Stir in diced tomatoes and the next 2 ingredients as well as the carrot mixture.
4. Cover and cook on low for 8 hours.
The slick part about this is that you can freeze it after it has cooled. We do this and store it in gallon size ziplocs.
Collard Greens and Onions
I love greens, good old salty, vinegary greens. This recipe was adapted from a Southern Living recipe from a few years back.
Ingredients:
3 16oz pkgs of fresh collard greens
2 medium red onions, very finely chopped
2 tbsp vegetable oil
2 1/2 cups vegetable broth
1/4 cup cider vinegar
2 tbsp dark brown sugar
1 1/2 tsp salt
1/2 tsp crushed red pepper
1.Trim off the thick stems from the collard leaves and wash the leaves well.
2. Saute onions in hot oil over medium-high heat for 8-10 minutes. Add broth and the last 4 ingredients.
3. Gradually add collards and stir occasionally. Cook 8-10 minutes or until wilted. Reduce heat to medium and cook, stirring occasionally for about an hour.
Ingredients:
3 16oz pkgs of fresh collard greens
2 medium red onions, very finely chopped
2 tbsp vegetable oil
2 1/2 cups vegetable broth
1/4 cup cider vinegar
2 tbsp dark brown sugar
1 1/2 tsp salt
1/2 tsp crushed red pepper
1.Trim off the thick stems from the collard leaves and wash the leaves well.
2. Saute onions in hot oil over medium-high heat for 8-10 minutes. Add broth and the last 4 ingredients.
3. Gradually add collards and stir occasionally. Cook 8-10 minutes or until wilted. Reduce heat to medium and cook, stirring occasionally for about an hour.
Monday, September 12, 2011
Cinnamon Bun Cake- Easy Peasy!
Give me butter, cinnamon and sugar and I am in heaven. FOR REAL! I love all things cinnamon. This recipe is fab-fab-fab! Fully loaded to the max with fat and calories and worth every single pound!! :) I have eaten this whole cake by myself..over 2 days of course.:) This is a great substitute for cinnamon buns---that experiment was a major flop in our house. I am not a gifted bread maker...at all.
Ingredients:
Cake:
3 cups flour
1/4 tsp salt
1 cup sugar
4 tsp baking powder
1 1/2cups milk
2 eggs
2 tsp vanilla
1/2 cup butter, melted
Topping:
1 cup butter, softened
1 cup brown sugar
2 tbsp flour
1 tbsp cinnamon
Glaze:
2 cups powdered sugar
5 tbsp milk
1 tsp vanilla
Mix together dry ingredients, then add the wet ingredients---make sure you add the butter last. Pour the batter into a greased 9×13 pyrex. In a separate bowl, mix the topping ingredients. Drop onto cake batter and use a knife to swirl it through the cake (marble like). Bake for 25-30 minutes at 350 degrees. Mix together glaze ingredients, whisking until smooth. Drizzle over warm cake, and serve.
Ingredients:
Cake:
3 cups flour
1/4 tsp salt
1 cup sugar
4 tsp baking powder
1 1/2cups milk
2 eggs
2 tsp vanilla
1/2 cup butter, melted
Topping:
1 cup butter, softened
1 cup brown sugar
2 tbsp flour
1 tbsp cinnamon
Glaze:
2 cups powdered sugar
5 tbsp milk
1 tsp vanilla
Mix together dry ingredients, then add the wet ingredients---make sure you add the butter last. Pour the batter into a greased 9×13 pyrex. In a separate bowl, mix the topping ingredients. Drop onto cake batter and use a knife to swirl it through the cake (marble like). Bake for 25-30 minutes at 350 degrees. Mix together glaze ingredients, whisking until smooth. Drizzle over warm cake, and serve.
No-Bake Blueberry Naner Pie
This recipe is just simply divine. Oh my. What I love about it is that you can cover your blueberry cravings even out of season. I found this recipe at www.crystalandcomp.com. (By the way she totally rocks!) We love, love, love it.:)
Ingredients:
8oz cool whip, room temperature
1 block cream cheese, room temperature
1 graham cracker pie crust
2 bananas, sliced
1 can blueberry pie filling
1 tbsp vanilla
1 tbsp sugar
1. Combine cream cheese and whipped cream, until smooth
2. After about 3 minutes of mixing add sugar and vanilla. Mix about 2 more minutes.
3. Line graham cracker crust with slices of banana.
4. Pour the cool whip mixture over the bananas and smooth on top.
5. Evenly pour the entire can of blueberry pie filling over the cool whip mixture.
6. Cover and refrigerate 4-6 hours.
Ingredients:
8oz cool whip, room temperature
1 block cream cheese, room temperature
1 graham cracker pie crust
2 bananas, sliced
1 can blueberry pie filling
1 tbsp vanilla
1 tbsp sugar
1. Combine cream cheese and whipped cream, until smooth
2. After about 3 minutes of mixing add sugar and vanilla. Mix about 2 more minutes.
3. Line graham cracker crust with slices of banana.
4. Pour the cool whip mixture over the bananas and smooth on top.
5. Evenly pour the entire can of blueberry pie filling over the cool whip mixture.
6. Cover and refrigerate 4-6 hours.
Cucumber Pasta Salad
So as summer is winding down we are squeezing the last bit of summer onto our palate before it is the season of soups, stews and all thing casserole! This mac salad is a favorite for us. I revamped a recipe that i had and this is what we ended up with.:)
Ingredients:
1 1/2 cups dry macaroni
1/4 cup sugar
1/3 cup mayo- we use good ol' Dukes
1/8 cup white vinegar
1/3 cup cucumber, seeded and diced
1/3 cup frozen peas, thawed
1/4 cup carrots, shredded
1 tsp yellow mustard
salt and pepper to taste
1. Cook the pasta per box directions. Rinse and allow to chill.
2. Mix all remaining ingredients and then add the macaroni.
3. Chill before serving.
Ingredients:
1 1/2 cups dry macaroni
1/4 cup sugar
1/3 cup mayo- we use good ol' Dukes
1/8 cup white vinegar
1/3 cup cucumber, seeded and diced
1/3 cup frozen peas, thawed
1/4 cup carrots, shredded
1 tsp yellow mustard
salt and pepper to taste
1. Cook the pasta per box directions. Rinse and allow to chill.
2. Mix all remaining ingredients and then add the macaroni.
3. Chill before serving.
Sunday, September 11, 2011
Mawmaw's Green Bean Salad
I never had the opportunity to meet Tom's grandmother, but her love of cooking has been passed to our family. We have been blessed to have some of her cookbooks. I find myself looking for the dog-eared and well worn pages to see what she loved the most. I guess I am just sentimental like that. In thumbing through one of her books one day I found a hand written recipe that sounded delish! It is a stellar cold salad. Love it! So thank you Mawmaw for giving Tom such warm memories of being in your kitchen. Thank you for your love of homemaking and cooking for your family...
Mawmaw's Green Bean Salad
ingredients:
5 cans of cut green beans
1/4 cup chopped onion
1 cup diced celery
1/2 cup chopped sweet pickle
1/2 cup pimento
dressing:
1/4 cup sugar
1/4 cup vinegar
1/2 tsp salt
pepper to taste
1/2 tsp garlic powder
cayenne pepper to taste
Mixed salad ingredients and dressing ingredients separately, then combine. Refrigerate overnight before serving.
Mawmaw's Green Bean Salad
ingredients:
5 cans of cut green beans
1/4 cup chopped onion
1 cup diced celery
1/2 cup chopped sweet pickle
1/2 cup pimento
dressing:
1/4 cup sugar
1/4 cup vinegar
1/2 tsp salt
pepper to taste
1/2 tsp garlic powder
cayenne pepper to taste
Mixed salad ingredients and dressing ingredients separately, then combine. Refrigerate overnight before serving.
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