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MexRice

{Photo from The Pioneer Woman Blog}

I know it’s been a long time since I’ve posted anything on here, but life has just been crazy! With two boys to chase and keep up with, needless to say, they keep me going. I wanted to post this recipe because its one of my new favorites. You can find step by step pictures on The Pioneer Woman’s blog since the rice is her recipe. After making her rice, I wanted to create this into a simple dish all together, not just a side dish. All I’ve done is add chicken with taco seasoning, it’s not rocket science I know, but I like to keep things simple and this is simple and easy.

My first tip is to have EVERYTHING chopped up and ready to go. Go ahead and open the cans of tomatoes, because you don’t have much time when you start cooking the rice to stop and open the can or chop the onions. So start by prepping before you turn your skillet on.

 

RECIPE

Mexican Chicken and Rice

Ingredients:

 

3 chicken breast (about 1 pound) cut into small bite size pieces

Taco Seasoning

Canola Oil

2 cloves of Garlic

1 small Onion, chopped

2 cups Long Grain Rice

1 can Rotel Diced Tomatoes & Green Chilies

1 can Diced Tomatoes

1 tsp Cumin

1 tsp Kosher Salt

2 cups Chicken Broth

 

Directions:

Season chicken with taco seasoning (my recipe is below). Set chicken aside.

Heat two large pans on medium/high heat.

The pan for the rice, add about 2 tablespoons of canola oil. Add garlic and onions stir to cook for about 2 mins. Turn heat down to med/low. Add rice and stir constantly until it turns light brown, or about 3 mins. Add in the can of Rotel and the can of tomatoes, stir to combine. Add cumin and kosher salt and broth. Stir. Bring to a boil. Cover and let bubble on low for 20 minutes.

While rice cooks, add oil to pan for the chicken. Sauté chicken until brown on both sides. The rice should be done by the time the chicken is down. Add rice to the chicken skillet and stir to combine. Serve immediately. Top with fresh cilantro, avocado, or salsa.

 

Taco Seasoning Mix

2 TBsp Chili Powder

2 tsp ground Cumin

2 tsp Garlic Powder

2 tsp Paprika

1 tsp Oregano

1 tsp Onion Powder

1/2 tsp Salt

1/2 tsp pepper

1/2 tsp Crushed Red Pepper

Mix together and keep in an airtight container.

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MAY-Menu

I decided to do another menu month. It’s really hard to sit down and pick out over 20 recipes for a month. I normally make the same thing over and over. This month I want to make sure we’re trying new things, and for us to be able to do that I have to plan ahead. Not that I will keep to the scheduled recipe but it will help me plan for each week when I create my grocery list. I didn’t do weekends because Sunday night is normally pizza night and Saturday’s is sometimes leftovers or we’re out doing something.

MAY Menu – click to print menu

If you want to download a blank calendar to create your own menu you can download it here.

Recipe Links:

Chicken Enchiladas – I was informed by my husband, a Mexican food lover, that you use corn tortillas not flour.

Balsamic Pork Tenderloin

Chicken Fajitas

Sweet & Sour Meatballs

Chicken Stir-fry

Black Beans & Rice

Spaghetti Chicken and Tomatoes – I made the chicken and tomatoes all in one pot instead of taking out the chicken. Start the pasta and the chicken at the same time and everything should get finished all at the same time. Don’t cook the tomatoes too long or the skins will start to come off. Using fresh basil really does make this dish better but if your in a pinch, you can use dried.

Zucchini Chicken Orzo

Chicken Tostadas 

BBQ Meatballs & Potatoes

Chicken & Broccoli Noodle Casserole

Burgers – Recipe is for Mini Burgers but I use this recipe for my regular burgers.

Glazed Mini Meatloaves

Baked Chicken Chimichangas – I omit the green onions.

Chicken Sun Dried Tomato Orzo

Sloppy Joes – I use the can Manwich, don’t judge, it’s just easy and sometimes you need something to be easy.

Grilling Steak – corse salt and pepper, that’s all you need. Grill to your liking.

Burgers – Recipe is for Mini Burgers but I use this recipe for my regular burgers.

Cheesy Parmesan Broccoli Orzo

Crispy Oven-Baked Chicken

Caprese Pasta Salad

Grilling Skirt Steak – corse salt and pepper, that’s all you need. Grill to your liking.

Have a great May!!
 

It’s been freezing this week here in Kentucky. We never see below zero and we did this week. I haven’t left the house in three… no make that four days! Having a toddler who was sick didn’t help matters either. He hasn’t left the house in almost a week. I’m thinking we need to get out of the house soon!

I’ve made this soup at least a hand full of times now. We love it. It would be a great soup to freeze and save for those days you don’t want to cook. It’s easy to make and it only takes one pot! That makes for easy clean up too.

I do have to warn your when you blend it. Be very careful. Hot soup can burn your skin! Trust me, I know. I use my hand blender to blend it and it’s much easier. Just be careful not to splash it on your hands.

If you don’t have a hand blender (like this one), and you only have a regular stand blender, blend only about a cup and a half at a time. I made the mistake the first time and put about 2 cups in the blender and almost had it all over my kitchen! It’s a good idea to put a kitchen towel over the top of the blender and put your hand on top of the towel to hold down the lid. My friend did the same thing but it went everywhere on her. I felt so bad. So this is me warning you to be careful with a stand blender.

The soup is a bit thick (you can make it as thick or as thin as you like it by adding more stock or broth) and it will expand in the blender as you puree it (hint, why I almost had it all over my kitchen). I couldn’t find vegetable stock in the grocery, so I use broth and it was delish!

Stay warm!

Roasted Tomato Basil Soup

Serves: 4

Ingredients:

2  14.5 oz cans Fire Roasted Tomatoes

1 1/2 Tbsp olive oil

salt and pepper to taste

1/2 onion, chopped

1 large garlic clove, minced

1 large carrot, peeled and chopped thin

2 T. tomato paste

1/2 t. dried thyme

3-4 c. vegetable stock/broth

1 c. fresh basil (2 tbsp dried)

pinch of sugar

Directions:

Heat oil in a large sauce pan over medium heat.  Add onion, garlic, and carrot, and sauté until onion has softened, about five minutes. Add tomato paste and sauté  for a few minutes.

Add tomatoes and ½ tsp salt and stir together. Add thyme, stock, basil and pinch of sugar and bring to a boil.  Lower heat and simmer uncovered for 25-30 minutes.

Purée soup by using a hand blender is best (a regular blender by 1 cup at a time), until smooth.  Add more stock, if necessary.

Season to taste and serve.

 

Adapted from Peas and Thank you

 

salsa tostadas

I want to be better about making more Mexican style dishes. I asked my husband what kind of Mexican dishes he likes if I were to make something for dinner.

He said burritos.

Really? Out of all the dishes he says burritos, the one dish I can not bring myself to eat.

He also listed fajitas and tacos. I’ve made tacos and taco salads before but it’s not something I love.

We use to have Fajita Monday’s but when I got pregnant with Callen, fajitas weren’t so appealing to me anymore. Plus cooking the onions and the peppers really stink up the house. And enchiladas are just too time consuming to make.

Now I’m trying to branch out and figure out new Mexican dishes that I like and for my hubby since he loves Mexican foods.

After looking on Pinterest, I decided to try to make tostadas since it looked interesting.

SalsaChickenTostadas

The result: We love these better than the fajitas I make. I think we could make Monday nights a tostada night.

I used rotisserie chicken but you can cook your chicken any way you like.

I also made my own salsa. I’ll give you the recipe as well. I recommend making this salsa before buying any jar salsa. It’s just as good or (I think) better than any restaurant salsa!! Thanks to Chad and Sandy for the recipe!

Salsa Chicken Tostadas

Serving: 2

Ingredients:

2 tbsp extra virgin olive oil

2 Cups cooked shredded chicken breast

2 – 3 cloves fresh minced garlic

3 tsp ground cumin

1/4 – 1/2 teaspoon kosher salt

1/4 + 1/8 teaspoon dry Ranch Seasoning

1/2 Cup prepared salsa of choice

6 small corn tortillas

Optional Toppings:

diced tomato, sour cream, guacamole or avocado, salsa, and shredded cheddar cheese for topping

Instructions:

Heat small skillet (or large griddle pan) over medium heat.  When hot add tortilla.  Cook for 30 seconds then flip and cook second side for another 30 seconds.  When lightly browned on both sides remove.  Cook remaining tortillas.

Heat oil in a medium skillet over medium heat. Mince garlic and sauté for about 20 seconds. Add in cumin, salt, and ranch seasoning and mix together. Add in salsa and chicken. Cook for 5 minutes or until chicken is heated through.

Top tortillas with chicken mixture.  Top with desired topping and serve with chips and salsa.

 

Salsa

 

Ingredients:

1 large (28oz) can of Red Gold diced tomatoes

Juice of 1/2 a lemon

2 cloves of garlic chopped

1/2 cup of fresh cilantro

1 jalapeño chopped

Salt to taste

Instructions:

Drain the juice into a food processor from the tomatoes and add about 1/4 of the tomatoes to the blender. Add the lemon juice and garlic. Add cilantro and jalapeno and whiz a couple more seconds. Add the rest of the tomatoes and a pinch of salt. Pulse a couple of times to break up the tomatoes. DO NOT blend too long or you will have spicy V8 juice. Pour into an airtight container and keep in the fridge for a few days.

Recipe by Chad Lindon

 

Red Gold did not sponsor this blog post. Red Gold has no idea who I am. My friend told me it had to be Red Gold, so I’m keeping it as she told me.

 

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This past Sunday was my first Mother’s Day. {Last year was really my first but Callen was in my belly} My hubby really made my day special. He made lunch for me on Sunday, took me out to dinner Sunday night and then made an extended Mother’s Day and cooked me dinner on Monday night. {There’s a reason for the extension, but I’m not going to tell on him, something about forgetting my present.}

He got me this, well… Callen got me this for Mother’s Day.

It’s from Lisa Leonard Designs, and I LOVE it! {I might have given him a little hint a few weeks before}

He told me that I wasn’t allowed to cook on Mother’s Day but I had already planned to make these pizzas for lunch. So I made the sauce on Saturday and let him  do the rest on Sunday after church {by let him, I mean, I put them together and he grilled. technically I didn’t cook}. I wasn’t sure how they would taste since I’m not a big fan of cilantro. We both loved them. They were delicious and I really want to have them again this Sunday. They were easy to put together and the sauce was a snap to make. It may look like a lot of ingredients, it is but you probably already have most of the ingredients already.

I hope all the Mother’s out there had a very blessed weekend with their loved ones. My mom and mom-in-law don’t live close by but we try our best to stay in touch and send our love from miles away. I love them both and am very blessed to have two Godly women in my life who love us and love Callen.

Charm is deceitful, and beauty is vain,

but a woman who fears the Lord is to be praised.

Proverbs 31:30

Updated: May 19

Chicken and Avocado Pita Pizza

Ingredients

Chicken Marinade:

1/4 cup orange juice

2 tablespoons lime juice

1 tbsp crushed red pepper flakes

3/8 tsp ground cumin

1/4 tsp salt

1/4 tsp pepper

1 chicken breast

To make the Cilantro Sauce:

1 cup chopped fresh cilantro

1 large garlic clove, minced

1 minced and seeded jalapeño pepper

1 tablespoon lime juice

1/4 cup extra-virgin olive oil

Salt and pepper, to taste

For the pizza:

3 pieces whole wheat pita bread

1/2 cup shredded mozzarella cheese

2 large avocado, peeled, pitted, and sliced

Directions:

Mix all ingredients for the chicken marinate and marinate chicken for 2 hours or overnight.

Cilantro sauce: In the bowl of a food processor or a blender, combine cilantro, minced garlic, jalapeño, and lime juice. Sprinkle salt, and pepper  Pulse until combined and roughly chopped. With the motor running, slowly pour in the olive oil. Blend until smooth. Preheat grill to 400 degrees.

Grill chicken breast till internal temperature reaches 160 degrees. Let chicken rest for 8 minutes. Slice chicken into then slices.

Divide the sauce and spread evenly on pita bread pieces. Top with cooked chicken pieces, then shredded mozzarella cheese. Place pita pizzas on grill, (or bake in oven) for 8-10 minutes, or until cheese is melted. Remove from the grill. Top pizzas with avocado slices. Cut into pieces and serve warm.

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Recipe Adapted From Two Peas and Their Pod

 

I’ve been stuck in a dinner rut for the past few weeks. I’ve been wanting to make new dishes because I’m tired of the same old dinners that I make every month. But I spend way too much time on Pinterest looking for ideas but nothing really stands out.

Then I realized that I have recipes that I’ve saved in my Pinterest folders and on my computer that I haven’t even considered. Instead of wasting time looking for something new, I forgot to look at the ones I had already pinned.

Silly, I know. But I always get caught up in looking at all the new stuff on Pinterest.

I’ve been wanting to make this pasta dish from Pioneer Woman, and since I was taking a dish to a couple in our church who just had a baby, I thought it was a great time to make it. I know you’re not suppose to try new dishes on guest but I knew that it was going to be good, its pasta, it can’t be bad!

I did make a few adjustments. I like crushed tomatoes, so I used Hunt’s Crushed instead of whole tomatoes like she did. I also didn’t use as much cheese since I didn’t look at the ingredient list very well and didn’t realize that I needed 1 1/2 pounds of mozzarella, yes 1 1/2 pounds of cheese!! Plus more parmesan and ricotta!

That’s a lot of cheese.

I really think it was cheesy enough with what I had, but if you just LOVE cheese, go ahead and put another layer of cheese in-between the layers. I like my pasta saucy and not very cheesy.

Enough talk…. here’s how its done.

Chop the onion and saute it in oil. Mince in the garlic and saute for about 8 minutes or until onion is transparent and very fragrant.

If you’re one of those people who think you don’t like onions, you don’t what you’re missing. After cooking the onions in with the meat and then with the sauce you don’t even see them when you’re eating the dish. They make the dish so much more flavorful. I use to think that onions were just gross, and I would illuminate them in any dish I made. Not any more. Onions can make a dish very flavorful.

Add the sausage and beef. Brown until no longer pink. Pour out some of the grease but not all of it. Pour in the tomatoes and seasoning.  Let it simmer for 20 minutes but no longer, you don’t want it to become paste.

While the sauce is simmering bring a big pot of water to boil and throw in a lot of salt in the water. About 1 – 2 tablespoons.

Always, always, always, salt your pasta water. 

Why salt your water? #1 – it seasons the pasta #2 – it keeps the pasta from sticking together.

Cook pasta about 8 minutes. You don’t want it all the way done because its going to cook more in the oven. Fish a noodle out, let it cool, and test it. If its tender but still have a little bite of firmness to it, that is when you want to drain the pasta and run cold water over it to stop the cooking process.

While pasta cooks prepare the cheese and scoop out about 4 cups of sauce to cool. Mix the cheese mixture but don’t over mix, just carefully bring it together. Add  the pasta into the cheese and mix carefully. Next add in the 4 cups of sauce that’s been cooling. In a big casserole dish start with a layer of pasta/cheese mixture, then sauce, pasta/cheese mixture again and top it with the last bit of sauce. Sprinkle cheese on top and you’re ready to bake.

I really did like this dish. It looks like a lot of steps but it’s super super easy to make. If you want to see a step by step you can visit Pioneer Woman Cooks. It’s almost the same but I did make a few changes.

Enjoy and Happy Spring!!

 

Baked Penne Pasta

Serves: 8                        Prep time: 20 minutes                         Cook time: 40 minutes

Ingredients

2 Tablespoons Olive Oil

3 – 4 cloves Garlic, Minced

1 whole Large Onion, Diced

1 pound Italian Sausage

1 pound Ground Beef

2 can (28 Ounce Can) Crushed Tomatoes

2 teaspoons Italian Seasoning

1 teaspoon dried basil or ½ cup fresh basil torn

Salt And Pepper, to taste

16 ounces, weight Penne, Cooked Until Not Quite Al Dente

1 tub (15 Ounce) Whole Milk Ricotta Cheese

2 cups shredded Mozzarella Cheese, extra for topping

1 cup shredded Italian Five Cheese

1 whole Egg

Directions:

Heat olive oil in a pot over medium heat. Add onions and garlic and sauté for several minutes, or until starting to soften. Add Italian sausage and ground beef and cook until browned. Drain off fat, leaving a bit behind for flavor and moisture.

Add crushed tomatoes, , salt (about ½ tsp), pepper (about ¼ tsp), Italian seasoning, and basil. Stir and simmer for 25 to 30 minutes. After that time, remove 4 cups of the sauce to a different bowl to cool down.

Preheat oven to 375 degrees.

In a separate bowl, mix together the ricotta cheese, shredded cheeses, egg, and salt and pepper. Stir together just a couple of times (do not mix completely).

When pasta is almost Al Dente, but not quite done. Drain the pasta and rinse under cool water to stop the cooking and cool it down. Pour it into the bowl with the cheese mixture and toss to slightly combine (there should still be large lumps.) Add the cooled meat sauce and toss to combine.

Add half the coated pasta to a large casserole dish or lasagna dish. Spoon half of the remaining sauce over the top. Repeat with another layer of the coated pasta, the sauce, and then top with mozzarella.

Bake for 20 minutes, or until bubbling. Remove from oven and let stand 5 minutes before serving.

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Beef Bourguignon. The first time I heard about this dish was on the movie Julie & Julia. My sweet hubby took me on our wedding anniversary to see the movie, then out to dinner where we enjoyed bruschetta for the first time (another dish from the movie). Then later he gave me Julia’s cookbook for Christmas. I knew he was hinting for some beef bourguignon. I was very excited to get the book but it has taken me over two years to cook anything out of it. So for this past Valentine’s Day I decided that wanted to be brave and make beef bourguignon.

For those of you who don’t know what beef bourguignon is…. it is a beef stew slowly cooked in red wine, with bacon, onion and carrots. The recipe calls for mushrooms but neither one of us likes mushrooms so I left those out and added more carrots. It does take some time, but it is so worth it. You can even make it a day ahead and then just bring it to a slow simmer and let it simmer for 10 minutes before serving. That’s what I did. It even tells you in the cookbook that you can prepare it up until a certain point and that it only gains in flavor when reheated. 

Here’s the process: Preheat over to 450 degrees. In a fireproof and over safe casserole like a dutch oven, heat olive oil over medium heat.

Saute bacon in oil until lightly brown. Remove to side dish. Pat the meat dry before browning.  It will not brown if it is damp. Brown the meat in batches. You don’t want to cook the meat fully, just brown the outside. Remove all meat to side dish with bacon.

In the same pot, add in onions and carrots. Don’t you dare remove any of that fatty goodness.

Once the onions are tender, return the beef and bacon to the casserole and toss with salt and pepper. Then sprinkle flour and toss again. Set casserole uncovered in the middle position of the preheated oven for 4 minutes. Toss the meat and return to oven for another 4 minutes. Remove casserole from oven and turn oven down to 325 degrees.

Stir in the wine and enough stock to barely cover the meat. Add tomato paste, garlic, and herbs. Bring to a simmer. Then cover and set in lower third of the oven. Check on it after 30 minutes to make sure it’s simmering very slowly. Let simmer to total 2 1/2 hours.

While beef is cooking prepare the pearl onions. (And mushrooms if you’re one of those people).

The meat is done when a fork pierces it easily. Mine was done in 2 hours 20 minutes. Check and see if its finished, if not put it back in for 15 more minutes and check again.

When the meat is tender, pour the contents into a strainer where the juices pour into a medium saucepan. Return the beef mixture to the casserole. Distribute the cooked onions (& mushrooms) over the meat.

Skim fat off the sauce. Simmer sauce for a minute or two, skimming off additional fat as it rises. If sauce is too thick, mix in a few tablespoons of stock. The sauce will not be a thick sauce. Taste sauce for any additional seasoning needs to be added. Pour the sauce over the meat and vegetables.

* Recipe may be completed in advance in this point.  Let cool and cover and store in refrigerator.

To serve:

For Immediate serving: Cover the casserole and simmer for 2 – 3 minutes.

For later serving: Set casserole out about 20 minutes. Bring to simmer, cover, and simmer very slowly for 10 minutes, occasionally basting the meat with the sauce.

Serve with boiled potatoes lightly buttered.

And enjoy!

Simple but lots of steps. Even though it was a lot of work and time, it was really good and it was even better the next day warmed up.

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Julia Childs Boeuf Bourgignon

{Beef Stew in Red Wine, with Bacon, Onions, and Carrots}

 Serves 4

Ingredients

Large Dutch oven

6 oz thick cut bacon

2 to 3 Tbsp olive oil

3 lbs trimmed beef chuck, cut into 2-inch cubes, pat dry with paper towels

1 onions, sliced

3 – 4 carrots, sliced

1 tsp salt

¼ tsp pepper

2 tbsp flour

1 bottle of red wine

2 cups beef stock (approx.)

1/2 tsp oregano

1/2 tsp thyme

BROWN-BRAISED ONIONS

1 bag pearl onions, about 1 inch in diameter

1 ½ tbsp butter

1 ½ tbsp oil

½ cup of brown stock

salt and pepper to taste

½ tsp parsley

¼ tsp thyme

¼ tsp oregano

Directions

Preheat oven to 450 degrees

Sauté the bacon in the oil over moderate heat for 2 to 3 minutes to brown lightly. Remove to a side dish.

Sauté the beef, in batches, in the hot oil and bacon fat until nicely browned on all sides. Do not crowd the pot with the meat. Remove meat, with bacon, to side dish.

In the same fat, brown sliced vegetables. Until onions are transparent and slightly brown.

Return the beef and bacon to the casserole and toss with salt and pepper. Then sprinkle on the flour and toss again to coat the beef lightly with the flour. Set casserole uncovered in middle position of the preheated oven for 4 minutes. Toss the meat and return to oven for 4 minutes more. (This browns the flour and covers the meat with a light crust.)

Remove casserole, and turn oven down to 325 degrees.

Stir in the wine, and enough stock so that the meat is barley covered. Add the tomato paste, garlic, and herbs. Bring to simmer on top of the stove. Then cover the casserole and set in lower third of preheated oven. Simmer slowly for 2 ½ hours. After 20 minutes check to make sure the stew is simmering.

While the beef is cooking, prepare the onions.

When the butter and oil are bubbling in the skillet, add the onions and sauté over moderate heat for about 10 minutes, rolling the onions about so they will brown as evenly as possible. Be careful not to break their skins.

Pour in the liquid, season to taste, and add the herbs. Cover and simmer slowly for 40 minutes until the onions are perfectly tender but retain their shape, and the liquid has evaporated.

Set aside until needed.

When the meat is fork tender, pour the contents of the casserole into a strainer letting juices run into a medium saucepan. Return beef and bacon back to casserole pot. Distribute the cooked onions over the meat.

Skim fat off the sauce. Bring sauce to a slow simmer. Simmer sauce for about 3 – 4 minutes, skimming off additional fat as it rises. If too thick, mix in a few tablespoons of stock. Taste carefully for seasoning. Pour sauce over the meat and vegetables.

*Recipe may be completed in advance to this point.

FOR IMMEDIATE SERVING: Cover the casserole and simmer for 2 – 3 minutes.

FOR LATER SERVING: Let casserole cool and refrigerate until ready to serve.

Set casserole out about 20 minutes. Bring to simmer, cover, and simmer very slowly for 10 minutes, occasionally basting the meat with the sauce.

Serve with boiled potatoes lightly buttered.

Recipe Adapted from Julia Child’s Cookbook

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I’m so ready for spring but since winter is sticking around a bit longer here is one of my favorite winter dishes. I have made this about 5 times this winter. It’s really simple and comes together less than an hour.

I first shredded the chicken breast with my kitchen aid mixer (with the paddle attachment) but the last few times I just chopped up the chicken. It made it easier to eat and I liked it better cut up in smaller pieces. Shredding the chicken with the mixer works but I think it makes it a little tough. If you do use the mixer, make sure the chicken is still hot, is boneless, and only two at a time in the bowl or they will fly out of the bowl. Don’t say I didn’t warn you.

Enjoy and stay warm!  

 

White Chicken Chili

Serves 4 – 5

Ingredients

1 lb chicken or 4 chicken breast

4 cups water

1 medium onion, chopped

3 – 4 garlic cloves, minced

1 tablespoon olive oil

2 cans (15-1/2 ounces each) great northern beans, rinsed and drained

2 1/2 cups chicken broth reserved from cooked chicken

1  can (7 ounces) chopped green chilies (or 2 small cans)

1 teaspoon salt

1 teaspoon ground cumin

2 teaspoon dried leaf oregano or 1 tsp ground oregano

1/2 teaspoon pepper

1/4 teaspoon cayenne pepper

1 cup sour cream, more if needed

1/2 cup heavy whipping cream

Directions

In a large saucepan, bring 4 cups of water to a boil. Add chicken. Cook until done or internal temperature reaches 165 degrees. Remove chicken pot and pour out chicken broth to a separate bowl and reserve.

In the same saucepan, heat olive oil over medium heat. Saute the onion and garlic in oil until tender and fragrant. While onion and garlic cook, chop or shred chicken. Add the chicken and seasonings. Mix well. Add beans, chilies, and broth. Bring to a boil. Reduce heat; simmer, uncovered, for 30 minutes.

Stir in sour cream and cream.

** If too spicy add more sour cream and/or cream.

** If you like spicy chili, cut the chicken broth in half.

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Chicken pot pie is one of my favorite comfort foods. It wasn’t until I found this recipe that chicken pot pie jumped up to my #2 on my list of comfort foods (chicken and dumplings being my #1). I’ve probably made this about 8 – 10 times in the past 5 months. We love it. It’s super easy too. You can either buy a rotisserie chicken at the store or you can cook the chicken any way you like. I like using the store-bought rotisserie chicken since it makes it a lot easier and I feel like the chicken is super moist and helps flavor the pot pie.

I have to say a big thank you to Jennifer for this recipe. She brought us dinner one night after Callen was born and I had to get the recipe from her. So thank you Jennifer!!! I did add the oregano and thyme to add a little more flavor.

Hope you enjoy!

 

Chicken Pot Pie – My favorite

Serves 4 people            Prep Time: 10 minutes            Cook Time: 35 – 40 minutes

Ingredients

Crust

1 box refrigerated pie crust

Filling

2 – 3 chicken breast, cooked, shredded or rotisserie chicken

2 cans cream of potato soup

1 can mixed veggies, drained

1 cup cheese

1/2 cup milk

1/2 tsp oregano

1/4 tsp thyme

1/4 tsp salt

1/4 tsp pepper

DIRECTIONS

Heat oven to 400°F. Roll out 1st piece of the pie crust and place into pie dish.

Combine all filling ingredients and pour into pie dish.

Top with other pie crust and crimp crust together.

Pierce top of crust with knife or fork.

Cover crust edge with strips of foil to prevent excessive browning.

Bake 35 – 40 minutes or until crust is golden brown.

During last 10 minutes of baking remove foil from pie.

Let stand 5 minutes before serving.

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I mentioned in another post that my mom’s chicken and dumplings is my favorite comfort food. Cracker Barrel’s comes in second for times when I can’t get mom’s. For years I refused to make it because I didn’t think I could make it like my momma could.

Another reason was because I had no recipe, only moms instructions, that went something like this…. boil chicken in water add your biscuits and salt and pepper. What??? I need to know how much water and many biscuits! So when she was visiting and was going to make dinner for us, I watched her make it.

I’ve made it a couple of times to make sure I had to right amount of each ingredients before posting.

Enjoy!

Chicken and Dumpling – Cracker Barrel Style

Serves 4 – 6 people                                    Prep/Cook Time: 30 minutes

Ingredients

10 cups water

1 lb chicken breast

4 cans Home-style biscuits

1/2 tsp salt

1/4 tsp pepper

Instructions

Bring water to a boil in large pot, salt water. Cut chicken into strips and add to boiling water. Boil for about 8 minutes. Tear biscuits in half and drop into pot with chicken. Add pepper and stir. If you like fluffy dumplings be careful when stirring. If you like thick dumplings poke the dumplings with the spoon while stirring.

Simmer until desired thickness.

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With Jack Frost already biting at my nose, I’ve been cooking up some pretty warm and tasty dishes in the past month. I’ve made this pot roast about 3 or 4 times since it started getting cold. I had to share it with you because it’s the best I’ve had at home. The best of the best is at Ramsey’s here in Lexington. It’s the only thing J and I get when we go there. No need to see a menu, we already know what we’re going to get when we go to Ramsey’s.

I have to thank my dear friend Natalie for giving me this recipe. {Thank you Natalie} I was telling her that I haven’t been able to find a recipe (not that I’ve tried that many) that taste as good as the pot roast at Ramsey’s. She told me she had a recipe that I should try. So I tried it and I don’t think I will make pot roast any other way. Unless I try to make it with my own seasonings. I don’t really like using packets, but every now and then it’s not going to hurt a thing or anybody for that matter.

I took the picture with my iPhone, so don’t judge. It’s not the greatest but when there’s no sunlight to give you good lighting you gotta do what ya gotta do! And yes it looks like a big sloppy mess but isn’t that what a pot roast suppose to look like? Falling apart and melting in your mouth? You’re mouth is watering right now isn’t it? Mine is. Whatever you do don’t brown it. All the recipes I’ve read say you need to brown your meat on all sides before cooking. This is so simple. Put in your meat, mix all the ingredients together and pour over top and done.

Hope Jack Frost is being nice to you and you’re getting all your holiday shopping done before it’s too late. But don’t forget to take time to snuggle up on the couch with the ones you love because no one can give you a gift like that, besides yourself. So make time for the ones you love this holiday season!

Enjoy and stay warm!

Pot Roast

Makes 3 – 4 servings

Ingredients

1 boneless beef chuck roasts (approx. 2-1/2 pounds)

1 envelope ranch salad dressing mix

1 envelope Zesty Italian salad dressing mix

1 envelope brown gravy mix

1/2 cup water

4 – 5 small red potatoes

6 carrots

Directions:

Place the chuck roast in slow cooker. In a small bowl, combine the salad dressing and gravy mixes; stir in water. Pour over meat.

Peel carrots and cut into big chunks, add to slow cooker. Wash potatoes and quarter and add to slow cooker pushing carrots and potatoes down around the edges of the roast.

Cover and cook on low for 6 – 7 hours or until tender.

When roast is done, take out potatoes and carrots. With two forks, shred meat while still in juices.

Adapted from Taste of Home

 

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