This one I found on the back of a Campbell's Chicken Gravy can. This recipe I use when I'm looking for something easy to make. It has great flavor. And a frozen bag of stir fry vegetable is great if you don't have any fresh veggies available.
INGREDIENTS
1 tbsp. vegetable oil
1 lb. boneless, skinless chicken breasts, cubed
2 cups broccoli flowerets
1 cup red or green pepper strips, 2" long
1 can (10-1/2 oz.) Campbell's Chicken Gravy
1 tbsp. soy sauce
1/4 tsp. ground ginger
4 cups hot cooked rice
DIRECTIONS
1. Heat oil in skillet. Add chicken and stir-fry until browned. Remove chicken.
2. Add broccoli & pepper and cool until tender-crisp. Return chicken to skillet.
3. Add gravy, soy sauce, and ginger. Heat through. Serve over rice. Serves 4.
Tuesday, February 7, 2012
Mocha Crinkles
This recipe I got from a cookbook I purchased from one of Tasanee's school fundraisers. The name of the cookbook is Santa's favorite cookies. I made them last Christmas to put into my little treat tins I give away every year. I love, love, love the way they taste. Great with milk, hot chocolate, or your coffee. I've added the picture from the cookbook so you can see what they look like. * Makes 6 dozen
INGREDIENTS
1-1/3 cups firmly packed light brown sugar
1/2 cup vegetable oil
1/4 cup low-fat sour cream
1 egg
1 tsp. vanilla
1-3/4 cups all-purpose flour
3/4 cup unsweetened cocoa powder
2 tsp. instant espresso or coffee granules
1 tsp. baking soda
1/4 tsp. slat
1/8 tsp. ground black pepper
1/2 cup powdered sugar
DIRECTIONS
1. Beat brown sugar and oil in medium bowl with electric mixer. Mix in sour cream, egg, and vanilla. Set aside.
2. Mix flour, cocoa, espresso, baking soda, salt, and pepper in another medium bowl.
3. Add flour mixture to brown sugar mixture; mix well. Refrigerate dough until firm, 3-4 hours.
4. Preheat oven to 350 degrees F. Pour powdered sugar into shallow bowl. Set aside. Cut dough into 1-inch pieces; roll into balls. Roll balls into powdered sugar.
5. Bake on ungreased cookie sheets 10-12 minutes or until tops of cookies are firm to touch. (do not overbake). Cool on wire racks.
INGREDIENTS
1-1/3 cups firmly packed light brown sugar
1/2 cup vegetable oil
1/4 cup low-fat sour cream
1 egg
1 tsp. vanilla
1-3/4 cups all-purpose flour
3/4 cup unsweetened cocoa powder
2 tsp. instant espresso or coffee granules
1 tsp. baking soda
1/4 tsp. slat
1/8 tsp. ground black pepper
1/2 cup powdered sugar
DIRECTIONS
1. Beat brown sugar and oil in medium bowl with electric mixer. Mix in sour cream, egg, and vanilla. Set aside.
2. Mix flour, cocoa, espresso, baking soda, salt, and pepper in another medium bowl.
3. Add flour mixture to brown sugar mixture; mix well. Refrigerate dough until firm, 3-4 hours.
4. Preheat oven to 350 degrees F. Pour powdered sugar into shallow bowl. Set aside. Cut dough into 1-inch pieces; roll into balls. Roll balls into powdered sugar.
5. Bake on ungreased cookie sheets 10-12 minutes or until tops of cookies are firm to touch. (do not overbake). Cool on wire racks.
Super Sausage Gravy
Sadly I don't have a picture of this one. It was really good. Both Gary and myself enjoyed the biscuits and sausage gravy with some over easy eggs. I love this recipe on those cold, rainy mornings. It's wonderfully delicious! Another great find on www.allrecipes.com. 5 stars and straight from the source: Bob Evans (great sausage).
INGREDIENTS
1 lb breakfast sausage
1/4 cup all-purpose flour
2 cups milk
salt & pepper to taste
8 prepared biscuits
DIRECTIONS
1. Crumble and cook sausage in a large skillet over medium heat until browned.
2. Stir in flour until dissolved.
3. Gradually stir in milk.
4. Cook gravy until thick and bubbly.
5. Season with salt and pepper. Serve over hot biscuits.
*can add more milk if gravy gets too thick.
INGREDIENTS
1 lb breakfast sausage
1/4 cup all-purpose flour
2 cups milk
salt & pepper to taste
8 prepared biscuits
DIRECTIONS
1. Crumble and cook sausage in a large skillet over medium heat until browned.
2. Stir in flour until dissolved.
3. Gradually stir in milk.
4. Cook gravy until thick and bubbly.
5. Season with salt and pepper. Serve over hot biscuits.
*can add more milk if gravy gets too thick.
Hawaiian Chicken Kabobs
Gary found this recipe on allrecipes.com. Rated 4.5 out of 5 stars & was submitted by dailyn2003. I think it would be great if you added different veggies along with the pineapple on the kabob. I'm a sucker for kabobs. I love making them. Gary came up with a great way to cook them too. Place some foil down before you put your kabobs on the grill. You then put some of the marinade down and it caramelized your kabobs for extra flavor. With the foil down on the grill, your kabobs cook nicely and they don't get burnt. After all the marinade is gone and your kabobs are cooked, remove the foil and place them straight on the grill to sear them a little bit.
INGREDIENTS
3 tbsp. soy sauce
3 tbsp. brown sugar
2 tbsp. sherry
1 tbsp. sesame oil
1/4 tsp. ground ginger
1/4 tsp. garlic powder
8 boneless, skinless chicken breast halves, cut into 2 inch pieces
1 (20 oz.) can pineapple chunks, drained
skewers
DIRECTIONS
1. In a shallow glass dish, mix the soy sauce, brown sugar, sherry, sesame oil, ginger, & garlic powder. Stir the chicken pieces and pineapple into the marinade until well coated. Cover, and marinate in the refrigerator at least 2 hours.
2. Preheat grill to medium-high heat.
3. Lightly oil the grill grate. Thread chicken and pineapple alternately onto skewers. Grill 15-20 minutes or until chicken juices run clear, turning occasionally.
INGREDIENTS
3 tbsp. soy sauce
3 tbsp. brown sugar
2 tbsp. sherry
1 tbsp. sesame oil
1/4 tsp. ground ginger
1/4 tsp. garlic powder
8 boneless, skinless chicken breast halves, cut into 2 inch pieces
1 (20 oz.) can pineapple chunks, drained
skewers
DIRECTIONS
1. In a shallow glass dish, mix the soy sauce, brown sugar, sherry, sesame oil, ginger, & garlic powder. Stir the chicken pieces and pineapple into the marinade until well coated. Cover, and marinate in the refrigerator at least 2 hours.
2. Preheat grill to medium-high heat.
3. Lightly oil the grill grate. Thread chicken and pineapple alternately onto skewers. Grill 15-20 minutes or until chicken juices run clear, turning occasionally.
Super Salsa
I'm a little behind on the 30 day challenge. But a lot has happened in the last week. Lots of celebrating for my 30th which was this past Sunday and of course Super Bowl Sunday. Go Giants! The game was great and I enjoyed the Madonna half time show. I really don't care that she flipped everyone off. LOL! Something bad always has to happen during the half time show. Everyone's a critic. I was too busy enjoying the music and singing along with my friends, Cheryl and Christy.
This Super Salsa recipe I got from Trader Joe's. We went there last Friday and they had samples out and this recipe card. I loved it so much that I bought all the ingredients and made it that night then used the rest of it in my 7 layer dip I made on Sunday. Big hit and super easy to make. And all the ingredients you can get at Trader Joe's. Great with chips or as a relish with your meat!
INGREDIENTS
1 jar Salsa of your choice
1 jar "Corn & Chile" salsa
1 can Black Beans (drained & rinsed)
1 box Cilantro, finely diced (I used half of it)
1 avocado, diced
DIRECTIONS
1. Combine salsas and beans in a bowl and chill.
2. Before serving, add avocado and cilantro and mix.
This Super Salsa recipe I got from Trader Joe's. We went there last Friday and they had samples out and this recipe card. I loved it so much that I bought all the ingredients and made it that night then used the rest of it in my 7 layer dip I made on Sunday. Big hit and super easy to make. And all the ingredients you can get at Trader Joe's. Great with chips or as a relish with your meat!
INGREDIENTS
1 jar Salsa of your choice
1 jar "Corn & Chile" salsa
1 can Black Beans (drained & rinsed)
1 box Cilantro, finely diced (I used half of it)
1 avocado, diced
DIRECTIONS
1. Combine salsas and beans in a bowl and chill.
2. Before serving, add avocado and cilantro and mix.
Wednesday, February 1, 2012
Stuffed Chicken Rolls
This recipe I've had for years and both my husband and I enjoy it. The kids eat everything except the stuffing. It's super easy to make and takes like no time at all. I like to think of it as another way to have a traditional chicken without it being so traditional. I like to make some mash potatoes and gravy for the side and either some green beans or corn. Both veggies that my kids will eat.
I got this recipe off of the Stove Top Stuffing box about 5 years ago. And is one of the two that I clipped from the box to save. *Wonder if the other recipe will make it to the blog.* The hardest thing about the recipe is pounding the chicken down but it is great when you are stressed or pissed off. Let some of that aggression out! The chicken is already dead so you're not going to hurt it. I like to put the chicken breasts into a ziploc bag and pound it so the juices and little chicken pieces don't go flying all over my kitchen. Then you can discard the ziploc bag into the trash. Less clean up for everyone.
I've added 2 pictures below for you to see what it looks like whole and cut in half.
INGREDIENTS
1 pkg. (6 oz.) Stove Top Stuffing Mix (they say for chicken but I have used others and it still tastes great)
2 eggs, lightly beaten
6 small boneless skinless chicken breast halves (about 1-1/2 lbs.), pounded to 1/4-inch thickness
1 can (10-3/4 oz.) condensed cream of chicken soup
1/2 cup milk
1 tsp. paprika
DIRECTIONS
1. Combine stuffing mix and 1 cup of water in large bowl. Let stand 5 minutes. Stir in eggs. Spread stuffing mixture evenly over chicken breasts, to within 1/2-inch of outer edges. Roll up chicken from one short end to enclose stuffing mixture.
2. Place chicken rolls, seam sides down, in 13x9-inch baking dish. Mix soup and milk; pour over chicken. Sprinkle with paprika.
3. Bake at 400 degrees F for 30 minutes or until chicken is cooked through.
I got this recipe off of the Stove Top Stuffing box about 5 years ago. And is one of the two that I clipped from the box to save. *Wonder if the other recipe will make it to the blog.* The hardest thing about the recipe is pounding the chicken down but it is great when you are stressed or pissed off. Let some of that aggression out! The chicken is already dead so you're not going to hurt it. I like to put the chicken breasts into a ziploc bag and pound it so the juices and little chicken pieces don't go flying all over my kitchen. Then you can discard the ziploc bag into the trash. Less clean up for everyone.
I've added 2 pictures below for you to see what it looks like whole and cut in half.
INGREDIENTS
1 pkg. (6 oz.) Stove Top Stuffing Mix (they say for chicken but I have used others and it still tastes great)
2 eggs, lightly beaten
6 small boneless skinless chicken breast halves (about 1-1/2 lbs.), pounded to 1/4-inch thickness
1 can (10-3/4 oz.) condensed cream of chicken soup
1/2 cup milk
1 tsp. paprika
DIRECTIONS
1. Combine stuffing mix and 1 cup of water in large bowl. Let stand 5 minutes. Stir in eggs. Spread stuffing mixture evenly over chicken breasts, to within 1/2-inch of outer edges. Roll up chicken from one short end to enclose stuffing mixture.
2. Place chicken rolls, seam sides down, in 13x9-inch baking dish. Mix soup and milk; pour over chicken. Sprinkle with paprika.
3. Bake at 400 degrees F for 30 minutes or until chicken is cooked through.
Thursday, October 13, 2011
Hide the Veggie Spaghetti Sauce
Blog # 27
This spaghetti sauce is good with all kinds of meats or meatless. Good for all kinds of pasta dishes and pizza. It's great! You can also substitute any of the veggies for a different kind of veggie if you want to. My favorite ones to use are carrots and peas.
INGREDIENTS
1 lb. sweet Italian sausage
3 tsp. minced garlic
1/2 medium onion, finely diced
1 (26 oz.) can Del Monte Traditional spaghetti sauce
1 (15 oz.) can sliced carrots
1 carton sliced mushrooms
1 (15 oz.) can petite diced tomatoes
1 (15 oz.) can sweet peas
2 tsp. sugar
1 tsp. oregano
1 tsp. basil
1 tsp. black pepper
1/2 tsp. minced rosemary
DIRECTIONS
1. In a large pan, brown meat.
2. While meat is browning, put half of the spaghetti sauce into the blender, then add carrots, and the rest of the sauce. Blend well until you can no longer see the veggies. Then add half of the can of peas, blend well. Then the rest of the peas, blending again. You can then add your mushrooms if you want to. (I like to add them later.)
3. After meat is browned, add garlic and onions.
4. After garlic and onions are sauteed, add in mushrooms and diced tomatoes.
5. Add the spaghetti sauce from the blender.
6. Stir in sugar, oregano, basil, pepper, & rosemary.
7. Simmer for 30 minutes - 1 hour.
*Add a little bit of water or tomato sauce if the sauce is too thick for you.
*Add a little bit of tomato sauce or paste if the sauce isn't the right color from the veggies that you used.
This makes enough sauce for at least 2 dinners for a family of 5. So before you dish out the food, make sure to take half of it out and put into a food container to store in your freezer until you are ready to use it again.
This spaghetti sauce is good with all kinds of meats or meatless. Good for all kinds of pasta dishes and pizza. It's great! You can also substitute any of the veggies for a different kind of veggie if you want to. My favorite ones to use are carrots and peas.
INGREDIENTS
1 lb. sweet Italian sausage
3 tsp. minced garlic
1/2 medium onion, finely diced
1 (26 oz.) can Del Monte Traditional spaghetti sauce
1 (15 oz.) can sliced carrots
1 carton sliced mushrooms
1 (15 oz.) can petite diced tomatoes
1 (15 oz.) can sweet peas
2 tsp. sugar
1 tsp. oregano
1 tsp. basil
1 tsp. black pepper
1/2 tsp. minced rosemary
DIRECTIONS
1. In a large pan, brown meat.
2. While meat is browning, put half of the spaghetti sauce into the blender, then add carrots, and the rest of the sauce. Blend well until you can no longer see the veggies. Then add half of the can of peas, blend well. Then the rest of the peas, blending again. You can then add your mushrooms if you want to. (I like to add them later.)
3. After meat is browned, add garlic and onions.
4. After garlic and onions are sauteed, add in mushrooms and diced tomatoes.
5. Add the spaghetti sauce from the blender.
6. Stir in sugar, oregano, basil, pepper, & rosemary.
7. Simmer for 30 minutes - 1 hour.
*Add a little bit of water or tomato sauce if the sauce is too thick for you.
*Add a little bit of tomato sauce or paste if the sauce isn't the right color from the veggies that you used.
This makes enough sauce for at least 2 dinners for a family of 5. So before you dish out the food, make sure to take half of it out and put into a food container to store in your freezer until you are ready to use it again.
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