4 cups chicken breasts, cubed
1/2 to 1 cup chopped onion
3 tsp minced garlic
4 to 5 cups chicken broth
4 tsp ground cumin
3 tsp dried oregano or Italian seasoning
1 1/2 tsp salt
3/4 tsp. Tabasco (or more, to taste)
5 cans great northern beans, drained, rinsed (or 2 lbs. dry, pre-soaked)
2 cans corn, drained (optional--I've never added this)
6 Tbsp chopped fresh cilantro, optional
Mix all ingredients in crockpot. If using canned beans, cook all other ingredients for 4 to 5 hours (or until chicken is tender) then add beans, corn & cilantro (both optional) and cook for 30 more minutes. If using dry beans, cook all ingredients together all day, adding optional corn and cilantro for final 30 minutes.
Tuesday, December 22, 2009
Sweet & Sour Ham
1-8 oz. can pineapple chunks
1/4 cup ketchup
2 tsp soy sauce
2 tsp sugar
2 cups cubed, fully cooked ham
2/3 cup cubed green or sweet red pepper
1 Tbsp. cornstarch
2 Tbsp. cold water
hot cooked rice, optional
Drain pineapple, reserving 1/3 cup of juice; set pineapple aside. In a bowl, combine reserved juice, ketchup, soy sauce, and sugar. Add ham and green pepper. If desired, cover and refrigerate for 30 minutes to marinate. In a skillet, cook and stir ham mixture over medium heat for 5-7 minutes or until green pepper is tender. Dissolve cornstarch in water; stir into skillet. Bring to a boil over medium heat; boil for 2 minutes, stirring constantly. Reduce heat. Stir in pineapple; heat through. Serve over rice, if desired.
1/4 cup ketchup
2 tsp soy sauce
2 tsp sugar
2 cups cubed, fully cooked ham
2/3 cup cubed green or sweet red pepper
1 Tbsp. cornstarch
2 Tbsp. cold water
hot cooked rice, optional
Drain pineapple, reserving 1/3 cup of juice; set pineapple aside. In a bowl, combine reserved juice, ketchup, soy sauce, and sugar. Add ham and green pepper. If desired, cover and refrigerate for 30 minutes to marinate. In a skillet, cook and stir ham mixture over medium heat for 5-7 minutes or until green pepper is tender. Dissolve cornstarch in water; stir into skillet. Bring to a boil over medium heat; boil for 2 minutes, stirring constantly. Reduce heat. Stir in pineapple; heat through. Serve over rice, if desired.
Chicken Pot Pie (from Hillbilly Housewife)
Crust:
2 1/4 cups flour
1 tsp salt
2/3 cup shortening
1/2 cup water
Filling:
4 cups cooked, chopped chicken
1 lb. frozen mixed vegetables, or 2-15 oz. cans, well drained
Gravy:
1/4 cup margarine
1 cup chopped onion
1 cup chopped celery
1/2 cup flour
4 cups chicken bouillon
1/2 tsp pepper
1/2 tsp poultry seasoning (or whatever seasinings sound good)
In a large bowl, combine flour and salt. Add shortening; combine until mixture is crumbly. Add water and stir to combine. Gather particles up into ball of dough; roll dough out between sheets of waxed paper to make a large rectangle. Set aside.
Oil a 9x13 pan. In it arrange the chopped chicken and the mixed vegetables. Set aside.
In a large saucepan melt the margarine. Add onion and celery; saute until onion is tender. Sprinle the flous over the vegetables and stir. Pour in the bouillon and stir to dissolve the flour. Add pepper and poultry seasoning. Bring gravy to a boil, stirring frequently, and boil for a few minutes.
Pour hot gravy over the chicken and vegetables. Stir to get everything evenly moistened. Arrange the dough on top of the chicken and vegetables. (It doesn't have to fit perfectly.)
Bake at 450 for 30 minutes.
2 1/4 cups flour
1 tsp salt
2/3 cup shortening
1/2 cup water
Filling:
4 cups cooked, chopped chicken
1 lb. frozen mixed vegetables, or 2-15 oz. cans, well drained
Gravy:
1/4 cup margarine
1 cup chopped onion
1 cup chopped celery
1/2 cup flour
4 cups chicken bouillon
1/2 tsp pepper
1/2 tsp poultry seasoning (or whatever seasinings sound good)
In a large bowl, combine flour and salt. Add shortening; combine until mixture is crumbly. Add water and stir to combine. Gather particles up into ball of dough; roll dough out between sheets of waxed paper to make a large rectangle. Set aside.
Oil a 9x13 pan. In it arrange the chopped chicken and the mixed vegetables. Set aside.
In a large saucepan melt the margarine. Add onion and celery; saute until onion is tender. Sprinle the flous over the vegetables and stir. Pour in the bouillon and stir to dissolve the flour. Add pepper and poultry seasoning. Bring gravy to a boil, stirring frequently, and boil for a few minutes.
Pour hot gravy over the chicken and vegetables. Stir to get everything evenly moistened. Arrange the dough on top of the chicken and vegetables. (It doesn't have to fit perfectly.)
Bake at 450 for 30 minutes.
Family Favorite Macaroni & Cheese
2 cups uncooked elbow macaroni (7 ounces)
1/4 cup butter or margarine
1/4 cup flour
1/2 tsp. salt
1/4 tsp. pepper
1/4 tsp. ground mustard
1/4 tsp. worcestershire sauce
2 cups milk
2 cups shredded or cubed cheddar cheese (8 ounces)
1. Preheat oven to 350.
2. Cook macaroni according to directions on package.
3. While macaroni is cooking, melt butter in 3-quart saucepan over low heat. Stir in flour, salt, pepper, mustard, and Worcestershire sauce. Cook over medium low heat, stirring constantly, until mixture is smooth and bubbly. Remove from heat. Stir in in milk. Heat to boiling, stirring constantly. Boil and stir 1 minute. Stir in cheese. Cook, stirring occasionally, until cheese is melted.
4. Drain macaroni. Gently stir macaroni into cheese sauce. Pour into ungreased 2-quart casserole. Bake uncovered 20 to 25 minutes or until bubbly.
1/4 cup butter or margarine
1/4 cup flour
1/2 tsp. salt
1/4 tsp. pepper
1/4 tsp. ground mustard
1/4 tsp. worcestershire sauce
2 cups milk
2 cups shredded or cubed cheddar cheese (8 ounces)
1. Preheat oven to 350.
2. Cook macaroni according to directions on package.
3. While macaroni is cooking, melt butter in 3-quart saucepan over low heat. Stir in flour, salt, pepper, mustard, and Worcestershire sauce. Cook over medium low heat, stirring constantly, until mixture is smooth and bubbly. Remove from heat. Stir in in milk. Heat to boiling, stirring constantly. Boil and stir 1 minute. Stir in cheese. Cook, stirring occasionally, until cheese is melted.
4. Drain macaroni. Gently stir macaroni into cheese sauce. Pour into ungreased 2-quart casserole. Bake uncovered 20 to 25 minutes or until bubbly.
Wednesday, November 18, 2009
Pleasant Pork Chops
6 pork chops
salt to taste
pepper to taste
3 T. butter
1/2 onion, chopped
1 clove garlic, minced
3/4 c. chicken broth
1 c. sour cream
2 t. paprika
Saute onion and garlic in hot butter. Add pork chops to skillet and cook until mostly done. Remove pork chops from skillet. Add broth,sour cream, and paprika to the onion-garlic mixture. Return pork chops to skillet and cook until everything is heated through.
I highly recommend serving this with/over "Foolproof Oven-Baked Brown Rice". It's delicious with this sauce!
(The original recipe said to brown the pork chops, then add the chicken broth and cook at low heat for 1 hour. Then to transfer the pork chops to a serving plate, reduce the juices in the skillet to half, add the sour cream, and heat through. Then pour mixture over pork chops. My way seems easier/faster and tastes good!)
salt to taste
pepper to taste
3 T. butter
1/2 onion, chopped
1 clove garlic, minced
3/4 c. chicken broth
1 c. sour cream
2 t. paprika
Saute onion and garlic in hot butter. Add pork chops to skillet and cook until mostly done. Remove pork chops from skillet. Add broth,sour cream, and paprika to the onion-garlic mixture. Return pork chops to skillet and cook until everything is heated through.
I highly recommend serving this with/over "Foolproof Oven-Baked Brown Rice". It's delicious with this sauce!
(The original recipe said to brown the pork chops, then add the chicken broth and cook at low heat for 1 hour. Then to transfer the pork chops to a serving plate, reduce the juices in the skillet to half, add the sour cream, and heat through. Then pour mixture over pork chops. My way seems easier/faster and tastes good!)
Italian Sausage with Bow Ties
16 oz. bow-tie pasta (or penne or whatever)
1 lb. bulk Italian sausage
1/2 cup chopped onion
1 1/2 t. minced garlic
1/2 t. red pepper flakes, crushed (or to taste)
2 cans diced tomatoes, drained
1 1/2 cups heavy cream or half & half
1/2 t. salt
1/4 t. dried basil
Cook pasta according to package directions. Meanwhile, cook the sausage, onion, garlic, and pepper flakes over medium heat until meat is no longer pink. Drain. Stir in tomatoes, cream, salt, and basil. Bring to a boil over medium heat. Reduce heat, simmer, uncovered for 6-8 minutes, stirring occasionally. Drain pasta; toss with the sausage mixture. Garnish with parmesan cheese, if desired.
1 lb. bulk Italian sausage
1/2 cup chopped onion
1 1/2 t. minced garlic
1/2 t. red pepper flakes, crushed (or to taste)
2 cans diced tomatoes, drained
1 1/2 cups heavy cream or half & half
1/2 t. salt
1/4 t. dried basil
Cook pasta according to package directions. Meanwhile, cook the sausage, onion, garlic, and pepper flakes over medium heat until meat is no longer pink. Drain. Stir in tomatoes, cream, salt, and basil. Bring to a boil over medium heat. Reduce heat, simmer, uncovered for 6-8 minutes, stirring occasionally. Drain pasta; toss with the sausage mixture. Garnish with parmesan cheese, if desired.
Monday, November 9, 2009
Hamburger Pie
This is absolutely one of our very favorite recipes. It just tastes like home.
2 lb. ground beef, browned & drained
1-2 tsp. garlic, minced
1 can diced tomatoes
1 can tomato sauce
1-2 cans green beans
potatoes, mashed
cheddar cheese, shredded
Brown the ground beef and garlic, then drain. Add tomatoes and tomato sauce (sometimes I just use a few small cans of tomato sauce). Spread meat & tomato mixture in a 9x13 pan or a large casserole pan. Spread the green beans on top of the meat mixture. Make mashed potatoes. I make them from scratch (I'm not an instant potato fan) and use 8-12 potatoes, depending on how many people I'm feeding. Spread the mashed potatoes on top of the green bean layer. Top with shredded cheddar cheese. Bake at 350 for 30 minutes.
2 lb. ground beef, browned & drained
1-2 tsp. garlic, minced
1 can diced tomatoes
1 can tomato sauce
1-2 cans green beans
potatoes, mashed
cheddar cheese, shredded
Brown the ground beef and garlic, then drain. Add tomatoes and tomato sauce (sometimes I just use a few small cans of tomato sauce). Spread meat & tomato mixture in a 9x13 pan or a large casserole pan. Spread the green beans on top of the meat mixture. Make mashed potatoes. I make them from scratch (I'm not an instant potato fan) and use 8-12 potatoes, depending on how many people I'm feeding. Spread the mashed potatoes on top of the green bean layer. Top with shredded cheddar cheese. Bake at 350 for 30 minutes.
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