tag:blogger.com,1999:blog-47088399462491849422024-03-06T03:17:12.452-06:00This Momma's Cookin'I am a momma to three amazing kiddo's. Anthony my oldest as well as my twin girls Elizabeth and Isabelle. I love to cook and my family loves to eat. I decided to create this blog in hopes of helping others find kid and adult friendly recipes for their family's.This Momma's Cookin'http://www.blogger.com/profile/02819054092426696834noreply@blogger.comBlogger26125tag:blogger.com,1999:blog-4708839946249184942.post-17888114881458206892011-05-04T14:08:00.001-05:002011-05-04T14:10:53.212-05:00Quick Idea: Quesadillas<div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"><a href="http://1.bp.blogspot.com/-u0k5Dx6Rcnc/TcGkmtR9KoI/AAAAAAAAAHM/UDVi2ZiHSLQ/s1600/quesadillas.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="http://1.bp.blogspot.com/-u0k5Dx6Rcnc/TcGkmtR9KoI/AAAAAAAAAHM/UDVi2ZiHSLQ/s320/quesadillas.jpg" width="255" /></a></div><span style="background-color: white; color: white;"></span><br />
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<span style="color: black;">I love to make quesadillas with leftovers. If we have any kind of meat leftover I will put it in a baggy and freeze it usually. Then when we want to have quesadillas I just have to pull it out and defrost it. </span><br />
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<span style="color: black;">All I have to do is soften a tortilla in the microwave, spread a little refried beans on half the tortilla (sometimes I mix in a little enchilada sauce with the beans), sprinkle with meat, and cheese. Sometimes I saute up some veggies but if your wanting quick these are still good without all the work. Then fold the tortilla over and fry up on the stovetop with a little butter or cooking spray. </span><br />
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<span style="color: black;">Butter taste better of course and gives it that crunchy texture, but cooking spray will work if your watching your calories. </span><span style="color: black;">Also if your counting calories, or carbs for that matter, you can skip the tortilla and use a sheet of lavash. We did this earlier this week and they were very yummy. </span><br />
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<span style="color: black;">Serve with some shredded lettuce, salsa, sour cream, and/or guacomole. </span>This Momma's Cookin'http://www.blogger.com/profile/02819054092426696834noreply@blogger.com2tag:blogger.com,1999:blog-4708839946249184942.post-56008669214281944162011-04-29T21:02:00.000-05:002011-04-29T21:02:40.279-05:00Asian Grilled ChickenWe love to grill out. For the past month or two we have already grilled out almost every weekend. I was excited to find a different type of recipe to try out on the grill. I am partial to a charcoal grill but because I don't know the first thing about grilling on it and my husband was possibly going to have to work I was going to make them on my griddle/grill inside and I think they would of turned out fine. Luckily he didn't end up having to work the extra hours and was able to cook these for me.<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="http://4.bp.blogspot.com/-dfgtudSXyMI/TbtrLkkBOTI/AAAAAAAAAHI/CkN7T9q7nio/s1600/DSCN1611.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" j8="true" src="http://4.bp.blogspot.com/-dfgtudSXyMI/TbtrLkkBOTI/AAAAAAAAAHI/CkN7T9q7nio/s320/DSCN1611.JPG" width="320" /></a></div><br />
The marinade was easy and I just made it the night before. All I had to do was combine all the ingredients and pour it over the chicken. Then let them soak it all in, I turned my chicken over in the morning so it soaked in more evenly. I also made some fried rice and <a href="http://thismommascookin.blogspot.com/2011/03/eggrolls.html" target="_blank">egg rolls</a> to go with the dish. Everyone in the family loved this meal, it was excellent.<br />
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<span style="color: #38761d;"><strong>Printable recipe:</strong></span><br />
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<a href="https://docs.google.com/document/d/1kcLYvl8mWlAAfT0w1-bUgoEp9QL1HZSF_esy2amQjIk/edit?hl=en&authkey=CLqel8QF" target="_blank">Recipe with picture</a><br />
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<a href="https://docs.google.com/document/d/1G8k7zv-Sl0ZMkFhxJG0GK_16k2vHdXGaq7w7fVdjg04/edit?hl=en&authkey=CO2C5NUD" target="_blank">Recipe without picture</a><br />
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<span style="color: #38761d; font-size: x-large;"><strong>Asian Grilled Chicken</strong></span><br />
Adapted from <a href="http://www.skinnytaste.com/" target="_blank">http://www.skinnytaste.com/</a><br />
Serves 6<br />
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3 lb boneless skinless chicken breast<br />
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4 tbsp lemon juice <br />
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4 tbsp sesame seeds <br />
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3 cloves garlic, minced<br />
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1/2 tsp ground ginger<br />
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4 green onions, minced <br />
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1/2 cup soy sauce <br />
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1/2 cup teriyaki sauce <br />
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2 tsp honey <br />
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4 tsp sesame oil <br />
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Combine everything but the chicken in a bowl to make marinade. Pour over chicken, cover and place in refrigerator for at least 3 hours, or even over night (the longer the better). Turn chicken after a few hours so both sides soak up the marinade.<br />
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Grill. Can be done on an indoor or outdoor grill.This Momma's Cookin'http://www.blogger.com/profile/02819054092426696834noreply@blogger.com0tag:blogger.com,1999:blog-4708839946249184942.post-72419617802283883362011-04-25T22:13:00.000-05:002011-04-25T22:13:09.548-05:00Grape and Almond Chicken SaladWe had company recently and need a quick light lunch, this sandwich is what came to mind. It's fancier than just a lunch meat sandwich but still easy. It can also be made in advance which is plus in my book. Not to mention it's a good excuse to use yummy croissants (I love those things). You can use frozen chicken breast (boiled and cubed), my preferred method, or to make it even easier you can use canned chicken, shredded. Serve with some chips and/or fresh fruit and you've got a yummy lunch. And once again I don't have any pictures, I forgot to pull out the camera, it was a crazy day.<br />
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Printable copy:<br />
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<a href="https://docs.google.com/document/d/1ZSxsHvQOuOPg3zS2LG4Iupl2KlgDRJi7eSDt_4UOr1g/edit?hl=en&authkey=CI-i2JIH">Recipe without picture</a><br />
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<span style="color: #38761d; font-size: large;">Grape and Almond Chicken Salad</span><br />
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4 cup cooked, cubed, chicken breast<br />
1 celery stalk, finely chopped<br />
1 scallion, chopped<br />
1/2 - 2/3 cup Miracle Whip<br />
1 1/2 cup red grape halves<br />
1/2 cup almond slices<br />
Salt and fresh ground pepper, to taste<br />
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Chop the celery and scallion. Mix with the Miracle Whip. Cut the grapes in half then toss everything together. Chill for at least 1 hour. <br />
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I like to serve on Croissants, in pitas, or even on Triscuits for a snack.This Momma's Cookin'http://www.blogger.com/profile/02819054092426696834noreply@blogger.com0tag:blogger.com,1999:blog-4708839946249184942.post-69294223876791640152011-04-19T23:03:00.001-05:002011-04-19T23:40:13.504-05:00Crockpot Pasta FagioliThis soup was amazing! It really did remind me of the Olive Garden soup I used to love. The one I ate before I had children and actually went to Olive Garden. Not much to tell on what I did, since crock pot meals are so easy there are not really any tips or tricks I have to share. So here it is. I had company this weekend and forgot to get any pictures of this soup. I plan on making it again in the next couple weeks though, so I will try to update this post with pictures next time we have it.<br />
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Printable Recipe:<br />
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<a href="https://docs.google.com/document/d/1DDPTNpT8ejeeDrEGA7n5vRh6IAPPosZq0Wkx90Hdbfo/edit?hl=en&authkey=CM6AwsoB" target="_blank">Recipe without picture</a><br />
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<strong><span style="color: #38761d; font-size: large;">Crockpot Pasta Fagioli</span></strong><br />
From <a href="http://crockpot365.blogspot.com/2008/10/day-305.html" target="_blank">A Year of Slow Cooking</a><br />
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1 pound ground beef, browned and drained<br />
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1 medium onion, chopped<br />
1 cup carrots, chopped<br />
2 celery stalks, chopped<br />
2 cans (14.5 oz) diced tomatoes do not drain<br />
1 can kidney beans, drained and rinsed<br />
1 can white beans, drained and rinsed (I use northern)<br />
4 cups beef broth <br />
1 jar (16.5 oz) pasta sauce <br />
2 tsp oregano<br />
1/2 T Tabasco sauce <br />
1/2 tsp salt <br />
1/4 tsp black pepper<br />
1/2 cup dry pasta, to add at end of cooking time <br />
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Brown your ground beef and drain well. Let it cool a bit. <br />
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Place your chopped carrots, onion, and celery in a 6 quart crockpot.<br />
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Drain and rinse the beans then add them. Add the tomatoes, pasta sauce, and beef broth. Season with your salt, pepper, oregano, and Tobasco sauce. Stir in the meat.<br />
Cook on high for 4 hours or low for 8 hours. About 45 min - 1 hour before you are ready to serve, add the dry pasta and cook til tender.<br />
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I served with garlic bread, and a little parmesan. This makes a lot of soup so we even had leftovers with grilled cheese a few nights later.This Momma's Cookin'http://www.blogger.com/profile/02819054092426696834noreply@blogger.com0tag:blogger.com,1999:blog-4708839946249184942.post-38322237134912590132011-04-13T14:09:00.000-05:002011-04-13T14:09:46.423-05:00Sweet Hawaiian Pizza<div class="separator" style="clear: both; text-align: center;"><a href="http://2.bp.blogspot.com/-h1SJHURRrOw/TaXwVStGvMI/AAAAAAAAAG0/3-NjPzlVoUo/s1600/DSCN1617.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" r6="true" src="http://2.bp.blogspot.com/-h1SJHURRrOw/TaXwVStGvMI/AAAAAAAAAG0/3-NjPzlVoUo/s320/DSCN1617.JPG" width="320" /></a></div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">Last night I made Sweet Hawaiian Pizza. I found the recipe at <a _blank?="" href="http://www.mommyhatescooking.com/=">Mommy Hates Cooking</a> recently. It was really good, even my pizza snob Elizabeth ate it, after some coaxing to get her to try it. I changed it up just a little bit, I almost always do with any recipe. I figured it wouldn't quite feed all of us so I made some <a _blank?="" href="http://thismommascookin.blogspot.com/2011/03/quick-idea-quick-bread-sticks.html=">Quick Bread Sticks</a> and just added some cheese to them. We will definitely be having this again and probably soon, I just got a coupon in the paper for the bread and saw them on sale this week. Perfect timing!</div><br />
<div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">I think this has to be one of the fastest meals I've ever cooked. All I had to do was cut the bread loaf in half, I trimmed a little off the top also so it would sit on the cookie sheet more level. Of course, I snacked on the top part the whole time I cooked dinner, shhhh. Then I put both halves, crust side down, on a cookie sheet. Topped them with 1/4 cup pizza sauce on each pizza, drained the can of pineapple chunks and put them evenly on each pizza. Placed 10 canadian bacon slices on each pizza and then finished off with 3/4 cup of cheese on each pizza. </div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><br />
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</div><div class="separator" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; clear: both; text-align: center;"><a href="http://2.bp.blogspot.com/-B2qgTFFPGdI/TaXzFvnuy8I/AAAAAAAAAHA/IMa-ucjtLNE/s1600/DSCN1615.JPG" imageanchor="1" style="clear: right; cssfloat: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="150" r6="true" src="http://2.bp.blogspot.com/-B2qgTFFPGdI/TaXzFvnuy8I/AAAAAAAAAHA/IMa-ucjtLNE/s200/DSCN1615.JPG" width="200" /></a><a href="http://4.bp.blogspot.com/-ev4wm1U4F6I/TaXzNyF6hLI/AAAAAAAAAHE/6aWu1OReGjs/s1600/DSCN1614.JPG" imageanchor="1" style="clear: left; cssfloat: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="150" r6="true" src="http://4.bp.blogspot.com/-ev4wm1U4F6I/TaXzNyF6hLI/AAAAAAAAAHE/6aWu1OReGjs/s200/DSCN1614.JPG" width="200" /></a></div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><a href="http://2.bp.blogspot.com/-BINBZ1fddI4/TaXy979R7iI/AAAAAAAAAG8/-c6HdLmhlYE/s1600/DSCN1616.JPG" imageanchor="1" style="clear: left; cssfloat: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="150" r6="true" src="http://2.bp.blogspot.com/-BINBZ1fddI4/TaXy979R7iI/AAAAAAAAAG8/-c6HdLmhlYE/s200/DSCN1616.JPG" width="200" /></a></div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><a href="http://4.bp.blogspot.com/-4wdwry5AXso/TaXwMn954dI/AAAAAAAAAGw/iCtR4Fi9lkM/s1600/DSCN1619.JPG" imageanchor="1" style="clear: right; cssfloat: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="150" r6="true" src="http://4.bp.blogspot.com/-4wdwry5AXso/TaXwMn954dI/AAAAAAAAAGw/iCtR4Fi9lkM/s200/DSCN1619.JPG" width="200" /></a></div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><br />
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</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">I then made the <a _blank?="" href="http://thismommascookin.blogspot.com/2011/03/quick-idea-quick-bread-sticks.html=">Quick Bread Sticks</a> and put them on my cookie sheet with the pizza. I topped them with the remaining cheese from the bag about 1/2 cup then put everything in the oven together for about 10 minutes. I served with a little marinara sauce for dipping. And it was a quick, easy, and delicious meal.</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><br />
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</div>Printable Recipe:<br />
<div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><br />
</div><a _blank?="" href="https://docs.google.com/document/d/14hswNEiK-tsIAOZxy0AmYFbrlwZ80wYDi7BS4wJS2AA/edit?hl=en&authkey=CK2N45YH=">Recipe without picture</a><br />
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</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><a _blank?="" href="https://docs.google.com/document/d/18UtZJeIqd1-hDR1AZ54OmF72DhtgxGNToq6X8KiAeRw/edit?hl=en&authkey=CLW83YgH=">Recipe with picture</a></div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><br />
</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><span style="color: #38761d; font-size: x-large;"><strong>Sweet Hawaiian Pizza</strong></span></div>Adapted from <a _blank?="" href="http://www.mommyhatescooking.com/2011/01/friday-favorite-sweet-hawaiian-pizza.html=">Mommy Hates Cooking</a><br />
<div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><br />
</div>1 King's Hawaiian Sweet Bread Loaf<br />
<div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">1/2 cup pizza sauce</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">1 small can pineapple chunks</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">20 pieces of pizza style canadian bacon</div>1 1/2 cup shredded cheese (I used a 5 cheese italian blend)<br />
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<div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">1. Preheat your oven to 400 degrees.</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">2. Cut the bread loaf in half, place crust side down on a cookie sheet.</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">3. Spread 1/4 cup pizza sauce on each pizza.</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">4. Split the remaining ingredients between each pizza and top.</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">5. Bake for 10 minutes.</div><div class="separator" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; clear: both; text-align: center;"></div><div class="separator" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; clear: both; text-align: center;"></div><div class="separator" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; clear: both; text-align: center;"></div><div class="separator" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; clear: both; text-align: center;"></div>This Momma's Cookin'http://www.blogger.com/profile/02819054092426696834noreply@blogger.com2tag:blogger.com,1999:blog-4708839946249184942.post-17336549552732038322011-04-09T08:35:00.002-05:002011-04-09T08:35:00.489-05:00White Chicken Chili<div class="separator" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; clear: both; text-align: center;"><a href="http://4.bp.blogspot.com/-bmdOAW7yrLc/TZai-ULAJyI/AAAAAAAAAGc/gcJIjGzdokE/s1600/DSCN1580.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" r6="true" src="http://4.bp.blogspot.com/-bmdOAW7yrLc/TZai-ULAJyI/AAAAAAAAAGc/gcJIjGzdokE/s320/DSCN1580.JPG" width="320" /></a></div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">Yummy! I had forgotten how good this chili was till I made it for the first time in quite a while the other night. I got this recipe from my mother in law and have changed a few things to fit my families taste. I know I said I was pulling out my crockpot recipes and this is done on the stovetop, but this can easily be done in the crockpot instead so that's what made me think of it. This time I did this meal on the stovetop though, so I will put in the recipe instructions what you would do differently to make this in the crockpot also. </div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><br />
</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">No matter if you do this stovetop or crockpot you will start off the same way, toasting the tortillas. This will make your kitchen smell wonderful, and it works on either a gas or electric stovetop. After your tortillas are toasted, cut them up into bite size pieces and set them aside. </div><div class="separator" style="clear: both; text-align: center;"><a href="http://1.bp.blogspot.com/-HotKWlWCBuE/TZajPoBiOaI/AAAAAAAAAGg/0PdhH5B6xtU/s1600/DSCN1579.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" r6="true" src="http://1.bp.blogspot.com/-HotKWlWCBuE/TZajPoBiOaI/AAAAAAAAAGg/0PdhH5B6xtU/s320/DSCN1579.JPG" width="320" /></a></div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><br />
</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">Now you will be cooking your chicken unless your like me and have it already cooked in the freezer. Almost everytime we grill out I have my husband put a few extra chicken breast on the grill for me to freeze for meals later. It's a time saver and I love grilled chicken in almost anything, we had some in our pasta earlier this week and I used some in this soup. If you do end up cooking your chicken, after its ready put it off to the side with the tortillas. At this point if you're using the crock pot you will just put everything in the crock pot, except for the milk which we will substitute with extra broth and the oil, turn on low for 6-8 hours or high for 4 hours. And your done till it's time to get out the garnishings and to serve.</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><br />
</div>If you're cooking on the stovetop you will add the rest of your oil to the pan and cook the onions until softened, then add in the chilies, garlic, chili powder, and cumin. Cook this for about 1 minute. Now add in the broth and milk then let it start to boil. Add in the hominy, tortilla pieces, and chicken then lower your heat and let it simmer. Stir it every once and a while until it has thickened, about 20 mintes. Toppings we like to use are sour cream, shredded cheese, and/or lime wedges. This is a very filling meal and can be easily customized to your own taste, if you want a little kick to it add some pepper jack cheese instead of regular shredded or add a little sour cream to cool it off a bit for the kids. <br />
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<span style="color: #38761d;"><strong>Printable recipe:</strong></span><br />
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<a href="https://docs.google.com/document/d/1MNADzSeyKR31rHTKahqm1viwpKof2rQQJnP6pKcugiI/edit?hl=en&authkey=CLq1uIcK" target="_blank">Recipe without picture</a><br />
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<a href="https://docs.google.com/document/d/1r7fx7oc0A2w_tv7q8dokGc7jy03rlypzQVfP7DDKHtw/edit?hl=en&authkey=CN6nn7cM" target="_blank">Recipe with picture</a><br />
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<strong><span style="color: #38761d; font-size: large;">White Chicken Chili</span></strong><br />
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Time: about 30 minutes Serves: 6<br />
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6 corn tortillas<br />
1 lb boneless, skinless chicken breast, cooked (I like to use grilled) and shredded or cut into bite sized pieces<br />
1 Tbsp olive oil divided<br />
1 medium onion<br />
1 (6oz) can green chilies<br />
3 cloves garlic, minced<br />
1 Tbsp chili powder<br />
1 (14 oz) can chicken broth<br />
2 cups skim milk (omit for crockpot recipe and use another can of broth instead)<br />
2 cans white hominy, drained and rinsed<br />
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<strong>Serve with:</strong><br />
Lime wedges<br />
Shredded cheese or pepper jack cheese<br />
Sour Cream<br />
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Place a tortilla directly on stovetop burner (gas or electric), set on medium low, and toast. Turning frequently with tongs until golden and fragrant. about 30-60 seconds. Repeat with remaining tortillas. Cut into bite sized pieces and set aside. <br />
In a deep skillet or dutch oven heat 1/2 Tbsp oil over medium-high heat. <br />
Add chicken and cook stirring often until lightly browned. Transfer to plate and set aside. <br />
Add remaining oil to pan along with onions and cook until softened, add chilies, garlic, chili powder, and cumin. Cook about 1 minute. <br />
(If using your crockpot put all ingredients except for the milk, we will use an extra can of broth instead, into your crockpot and cook for 6-8 hrs on low or 4 hours on high, and you're done. If cooking on stovetop disregard this message and continue on)<br />
Add broth and milk and bring to a boil. <br />
Stir in hominy, tortilla pieces, and chicken. Reduce heat to low. <br />
Cover and simmer, stirring occasionally until sauce is thickened, about 20 mintes. <br />
Garnish with lime wedges, sour cream, and/or shredded cheese if desired.This Momma's Cookin'http://www.blogger.com/profile/02819054092426696834noreply@blogger.com0tag:blogger.com,1999:blog-4708839946249184942.post-56821430838906281332011-04-04T12:19:00.000-05:002011-04-04T12:19:00.466-05:00Baked ZitiWell, I am getting good use out of my new freezer. I made baked ziti Saturday night and froze half of it for later. Since this dish serves 12 then it is perfect for freezing. Sometimes I will just keep a 1/3 out for us and freeze 2/3 for when I have company or just do it in half and Matthew will get to take leftovers once or twice. This is another dish that takes some planning as the cooking time is long but your actual time in the kitchen isn't bad. You can get other things done while it's going, but it's not a good meal to make if you've been gone all day. It is absolutely worth it though if you have the time. The sauce is best if it simmers for a few hours, or even all day in the crock pot, and it takes an hour in the oven. Ok, I won't make you wait any longer here's the recipe.<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="http://1.bp.blogspot.com/-992fKCVAbug/TZe5r3DywSI/AAAAAAAAAGs/DU8bGYeagBY/s1600/DSCN1593.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" r6="true" src="http://1.bp.blogspot.com/-992fKCVAbug/TZe5r3DywSI/AAAAAAAAAGs/DU8bGYeagBY/s320/DSCN1593.JPG" width="320" /></a></div>The sauce! Brown you meats with the onion and garlic. Drain if needed. Then you're gonna stir in your spaghetti sauce and tomatoes. Then the simmering begins, let it simmer, stirring every once in a while for about 30 minutes. I have learned with any tomato based sauce the longer it simmers the better, I sometimes make the sauce earlier in the day then put it in the crock pot to simmer til I'm ready for it.<br />
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While that's simmering, cook your pasta and then mix your cheese mixture. Mix the ricotta, Parmesan, half the mozzarella, the egg, salt, and pepper in a medium bowl.<br />
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After that you just need to layer the ingredients in a 9x13 pan (or two 8x8's if you will be freezing half) and top with the remaining mozzarella. Bake at 350 for 1 hour and you have plenty of time to clean up and even get something else done before dinner time. <br />
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This is very good with <a href="http://thismommascookin.blogspot.com/2011/03/quick-idea-quick-bread-sticks.html">Quick Bread Sticks</a>, and a salad.<br />
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</div><span style="color: #38761d; font-size: large;">Printable Recipes:</span><br />
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<a href="https://docs.google.com/document/d/1uTwZLZR2KFcO2S6UuWYwIpXNcUEwlilHFqcJoo1B20I/edit?hl=en&authkey=CPawwM0O" target="_blank">Recipe without picture</a><br />
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<a href="https://docs.google.com/document/d/1Dh8S-odhGV5hO4elqeoGxcHDqmLbfQVVT8rInfB8ntI/edit?hl=en&authkey=CJybjaUO" target="_blank">Recipe with picture</a><br />
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<strong><span style="color: #38761d; font-size: x-large;">Baked Ziti</span></strong><br />
Serves 12<br />
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1 lb ground meat (1/2 beef, 1/2 pork sausage)<br />
1/2 medium onion chopped<br />
1 garlic clove minced<br />
1 26-28oz jar spaghetti sauce <br />
15 oz ricotta cheese<br />
16 oz tubular pasta, cooked and drained<br />
16 oz Mozzarella Cheese, divided<br />
1 can petite diced tomatoes (drain half the juice)<br />
1 egg (or 1/4 cup egg substitute)<br />
1/4 tsp salt<br />
1/2 tsp pepper<br />
1/4 cup Parmesan cheese<br />
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In a large saucepan, cook meat, onions, and garlic over medium heat until meat is no longer pink; drain.<br />
Stir in spaghetti sauce and tomatoes, cover and simmer 30 minutes, stirring occasionally. <br />
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Cook pasta according to package directions; drain.<br />
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In a bowl, combine ricotta, 8 oz mozzarella, Parmesan cheese, egg, salt and pepper.<br />
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In a greased 9x13 baking dish, spread 1 cup meat sauce. layer 1/2 the pasta, 1 cup meat sauce, and one half the cheese mixture. Repeat layers (pasta, sauce, and cheese). Top with remaining sauce. Sprinkle with remaining cheese.<br />
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**sometimes I will put a grated zucchini and/or carrot in the sauce during the simmering to add a few more veggies to the dish, just depends on what I have on hand. If you add vegetables though, drain both cans of diced tomatoes.<br />
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Cover and bake at 350 for 1 hour.This Momma's Cookin'http://www.blogger.com/profile/02819054092426696834noreply@blogger.com0tag:blogger.com,1999:blog-4708839946249184942.post-79572568325001209562011-04-01T20:08:00.004-05:002011-04-01T21:32:35.708-05:00No-Bake CookiesI really needed a sweet fix. It's just been one of those days, what am I saying its been one of those weeks. So I made <a href="http://www.browneyedbaker.com/2009/06/30/no-bake-chocolate-peanut-butter-oatmeal-cookies/" target="_blank">Brown Eyed Baker's: No-Bake Cookies</a>. I've made other no bake cookies before but these just can't be beat.<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="http://2.bp.blogspot.com/-EogS26WYfA4/TZaIxgpK2iI/AAAAAAAAAGI/vU15zYR0GDU/s1600/DSCN1590.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" r6="true" src="http://2.bp.blogspot.com/-EogS26WYfA4/TZaIxgpK2iI/AAAAAAAAAGI/vU15zYR0GDU/s320/DSCN1590.JPG" width="320" /></a></div>This Momma's Cookin'http://www.blogger.com/profile/02819054092426696834noreply@blogger.com0tag:blogger.com,1999:blog-4708839946249184942.post-131166032024292902011-03-29T15:59:00.021-05:002011-03-29T15:59:00.145-05:00Crock Pot Chicken and Dumplings<div class="separator" style="clear: both; text-align: center;"><a href="http://3.bp.blogspot.com/-FoyHBlnUaz0/TZDW9NVjkeI/AAAAAAAAAGA/E6dZhYTNlVE/s1600/DSCN1573.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" r6="true" src="http://3.bp.blogspot.com/-FoyHBlnUaz0/TZDW9NVjkeI/AAAAAAAAAGA/E6dZhYTNlVE/s320/DSCN1573.JPG" width="320" /></a></div><br />
<div class="separator" style="clear: both; text-align: center;"></div>If you haven't noticed already, I love easy meals. I like to cook but sometimes I'm just busy, but I still want a good meal on the table at dinner time. My crock pot is my friend and I am trying to pull out and go over my crock pot recipes now that it is starting to get warmer, because who wants to use the oven much when it gets hot outside.<br />
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Today was a semi-busy day, I ran around town shopping, I can't remember the last time I went shopping for just me. So before I left the house I put 2 cans of cream of chicken soup (I want to make my own sometime but didn't have the time today), 1 can of chicken broth, 2 cans of water (use the broth can for this not the soup), salt and pepper (I don't usually salt cause of the soups but I do put in pepper), 3 medium size frozen chicken breast, 1/3 cup of each frozen peas and frozen carrots, and 1/4 cup of frozen chopped onion (you could use fresh or omit these altogether but frozen are faster for today). Put the lid on and turn it on low for 4-6 hrs.<br />
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When I got home I did a few things around the house while the girls napped, and Anthony was at the park with a friend of his. Then I turned the crock pot on high and took the chicken breast out. I placed them on a cutting board and they easily shredded, then back in the pot they went. <br />
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About this time Elizabeth woke up and I brought her in the kitchen to color in her highchair while I cut up the biscuits on a floured cutting board. I like a lot of biscuits in my chicken and dumplings but I have seen other recipes that use about the same about of liquid and other ingredients but only use 1 can of biscuits so you could cut this down to 1 if you would like. After they are all cut, dump them in the crock pot and put the lid on, don't stir them. I know you want to, but don't do it :). After about an hour check them and then if they are not cooking well stir them slightly and try to get them under the liquid if you can. Just make sure not to stir much because they may still be doughy at this point. After the dumplings have been in for 1 1/2 - 2 hrs check and see if you need to add any salt or pepper and that your dumplings are cooked. That's it, an easy dinner for a semi-busy day. </div><br />
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<span style="color: #38761d;"><strong>Printable Recipe:</strong></span><br />
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<a href="https://docs.google.com/document/d/12Dxz7cFoMzDxhY-HRe0v4TXQzDRqbBJbTxTyuEhAH-w/edit?hl=en&authkey=CLy3k5UM" target="_blank">Recipe without picture</a><br />
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<a href="https://docs.google.com/document/d/1DwjcEVDLYhglai_ic7Kzp3J8DJdsoVnp0N4XZq4QsEw/edit?hl=en&authkey=COyPne4P" target="_blank">Recipe with picture</a><br />
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<span style="color: #38761d; font-size: large;"><strong>Crock Pot Chicken and Dumplings</strong></span><br />
total cook time 5 1/2 -8 hours<br />
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3 chicken breast<br />
2 cans cream of chicken soup<br />
1 can chicken broth<br />
2 cans water (broth cans not cream of chicken)<br />
1/3 cup frozen carrots<br />
1/4 cup chopped onion<br />
salt and pepper to taste<br />
1/3 cup frozen peas<br />
2 cans biscuits<br />
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Put all ingredients except biscuits in the crock pot. <br />
Cook on low for 4-5 hours.<br />
Shred your chicken after 4-5 hours. Turn the crock pot on High.<br />
<div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">Flatten biscuits and cut into 4-6 pieces (your preference I like mine into six pieces) Place in crock pot quickly but try not to stir them much if it all, after about an hour check and see if they need to be stirred.</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">Cook on high for 2 hrs.</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><br />
</div>*note: On occasion my biscuits have not cooked well (maybe I left the lid off too long, or cut my biscuit to large, who knows) or I need to get dinner on the table quicker than 2 hrs from putting the biscuits in. You can still use the crock pot for the everything up until the biscuits, let the flavors simmer all day, yum. But about 30 minutes before you want to serve dinner put the whole thing in a large pot. Bring to a boil. Cut biscuits and drop into boiling broth. Cook on medium heat approximately 10-15 minutes.This Momma's Cookin'http://www.blogger.com/profile/02819054092426696834noreply@blogger.com0tag:blogger.com,1999:blog-4708839946249184942.post-7401007451533139582011-03-25T15:12:00.001-05:002011-03-25T15:14:03.841-05:00Quick Idea: freezer burrito mix<div class="separator" style="clear: both; text-align: center;"><a href="https://lh6.googleusercontent.com/-cbC43TQMfWM/TYwEIfn4VBI/AAAAAAAAAF8/SbB0MosX9HU/s1600/DSCN1565.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" r6="true" src="https://lh6.googleusercontent.com/-cbC43TQMfWM/TYwEIfn4VBI/AAAAAAAAAF8/SbB0MosX9HU/s320/DSCN1565.JPG" width="320" /></a></div><br />
I love to cook and I love to freeze meals. It's always nice on a busy day to not have to do a lot of extra work. Days like that is when my freezer is my friend. I actually just upgraded to a huge upright freezer today, I love it!<br />
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Well, earlier this month we had some family over and per Anthony's request I made tacos. We ended up with quite a bit of leftover meat, refried beans, and rice/bean side. So I put it all together in a ziploc bag and stuck it in the freezer for later. <br />
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
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<tr><td class="tr-caption" style="text-align: center;">I told you there was quite a bit leftover</td></tr>
</tbody></table><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">Tonight we are having freezer burritos, from the above referenced ziploc bag mix that is. All I have to do is pull out the ziploc bag, defrost, and assemble with some flour tortillas and a little cheese. So easy and you're not throwing away a bunch of leftovers. Plus it's a nice cheap meal to use at the end of the month (especially if your at the end of your food budget like me)</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><br />
</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">I hate throwing food out. It feels so wasteful, so I try to repurpose food when I can. I freeze individual portion sized meals for Matthew to take to work. I'll also freeze small amounts of meat to add to quesidillas for the kids lunch or individual portions of veggies for me to have with my lunch. Don't get me wrong we actually like eating leftovers but this was on a weekend and I knew we wouldn't eat all that was left within the next couple of days, so that's when things go in the freezer. </div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><br />
</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">The only thing I don't like about this kinda cooking is about 4:30, when I normally start cookng, I'm walking around the kitchen feeling like I should be doing something, but have nothing to do. So I may just organize my pantry tonight, who knows. </div>This Momma's Cookin'http://www.blogger.com/profile/02819054092426696834noreply@blogger.com0tag:blogger.com,1999:blog-4708839946249184942.post-15817651083400896722011-03-21T07:16:00.001-05:002011-03-28T13:36:19.019-05:00Santa Fe Rice and BeansI absolutely love this meal. It is so easy and versatile. It's also a crowd pleaser, so I like to make it to take to our church potlucks on Sundays. This weekend was crazy so we didn't stay for potluck but I made it anyway for us to have at home. And of course I forgot to take pictures til the end so all I have is the one.<br />
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<tr><td class="tr-caption" style="text-align: center;">This is without the cheese since I plan on serving it cold, I will add the cheese later</td></tr>
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First start your rice cooking. Then open and drain all the cans except for the Rotel. After that, get out a big mixing bowl and start dumping in cans, sounds easy huh? My 8 year old loves to help with the dumping part. <br />
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If I'm putting meat in it, I will cut it up and put it in at this point. We grilled this weekend, so I had my husband grill a few extra chicken breast, and I put those in for my meat. <br />
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Then in goes the rice and cheese, stir to combine. If you are heating it put it in a 9x13 pan or a large casserole dish. Bake for 20 min at 325 degrees.<br />
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It's also good served cold, so you could make it in advance. All you have to do it pull it out of the refridgerator when you're ready to serve. The only thing I like to do differently if I serve it cold is just don't add the cheese till I'm ready to serve or it will melt some with the rice since it is still warm when I first mix it. <br />
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This is very good served with tortilla chips, over a green salad, or with flour tortilla shells. I've also doubled the rice before and just served it alone, like I said it's very versatile. <br />
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Printable Recipes:<br />
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<a href="https://docs.google.com/document/d/157WgNMrF1zIJA3VtS45eGzYv1NJetsASTR7uR7Og25c/edit?hl=en&authkey=CI2C7LQP" target="_blank">Recipe without picture</a><br />
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<a href="https://docs.google.com/document/d/1S5nD-r5PrcA3P4AUMsxysmQ-YEGiZBx_w_bhXNInc-k/edit?hl=en&authkey=CJWNvf0M" target="_blank">Recipe with picture</a><br />
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Sante Fe Rice and Beans<br />
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2 cans of pinto beans, drained<br />
2 cans of black beans, drained<br />
1 can Mexicorn, drained (or use a can of regular corn and add chopped bell peppers)<br />
1 can Rotel, not drained<br />
1 small can of sliced olives, drained (optional)<br />
2 cups cheese<br />
1 cup brown rice, cooked<br />
salt and pepper to taste<br />
This can be prepared with or without meat. I like to add part of a rotisserie chicken, or a pound of pork chops cooked and cut into bite size pieces.<br />
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Prepare meat and rice. In a large bowl mix olives, beans, corn, salt and pepper, Rotel, and meat. Add in rice, and if heating add in cheese as well. If serving chilled, add cheese when ready to serve. Combine well. Either leave it a cold dish, or bake it in the oven for 20 min at 325 degrees. I serve this with tortilla scoop chips, or also good in a flour tortilla or over a salad with some salsa or ranch as dressings.This Momma's Cookin'http://www.blogger.com/profile/02819054092426696834noreply@blogger.com2tag:blogger.com,1999:blog-4708839946249184942.post-5526953021479240682011-03-17T20:59:00.000-05:002011-03-17T21:28:42.035-05:00Chicken Monterey<div class="separator" style="clear: both; text-align: center;"><a href="https://lh3.googleusercontent.com/-VpA-7UqV70I/TYK-BdF3bJI/AAAAAAAAAFs/j_jpWZx8fIw/s1600/DSCN1504.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" r6="true" src="https://lh3.googleusercontent.com/-VpA-7UqV70I/TYK-BdF3bJI/AAAAAAAAAFs/j_jpWZx8fIw/s320/DSCN1504.JPG" width="320" /></a></div><br />
This is a dish my husband's been requesting for a little while now and I finally decided to make it for him. I'm so glad I did, I forgot how good it was. It's really fairly simple and I've done it a few different ways, like this time I forgot the taco seasoning till everything else was almost done so I just added it into the sour cream and you couldn't tell a difference except for the orange sour cream of course. <br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://lh3.googleusercontent.com/-SEkgKt7DT2c/TYK-G5L1q7I/AAAAAAAAAFw/a-eJ-I-8p_o/s1600/DSCN1503.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" r6="true" src="https://lh3.googleusercontent.com/-SEkgKt7DT2c/TYK-G5L1q7I/AAAAAAAAAFw/a-eJ-I-8p_o/s320/DSCN1503.JPG" width="320" /></a></div><br />
This dish is not too spicy, but I use mild taco sauce and mild taco seasoning, so it can easiely be spiced up if you prefer. I usually serve this with refried beans and salad. You could also serve with tortillas and make burritos out of it, I've done that with leftovers before but there were no leftovers this time.<br />
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Printable recipes:<br />
<a href="https://docs.google.com/document/d/1QgDKQkvXGJ8GZE_Bu97b0AAMMwW24ABgiJ3ml2iVrqc/edit?hl=en&authkey=CNH_wOgG" target="_blank">Recipe without picture</a><br />
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<a href="https://docs.google.com/document/d/1et8M0KVthdaDiAz3MXJHYap2Hlhxju5GS7_1RRMpN9I/edit?hl=en&authkey=CPKI0_UK" target="_blank">Recipe with picture</a><br />
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Chicken Monterey<br />
Serves 4<br />
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2 chicken breast<br />
2 cups cooked brown rice<br />
4 Tbsp olive oil<br />
4 slices pepper jack cheese<br />
1 cup sour cream<br />
1/4 cup taco sauce<br />
envelope taco seasoning<br />
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Put the rice on the bottom of a casserole dish. <br />
Place chicken on top of the rice.<br />
Mix oil, taco sauce, and taco seasoning then pour over chicken.<br />
Place cheese slices over chicken then top with dollops of sour cream.<br />
Bake at 400 degrees for 35-40 minutes.<br />
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I serve with refried beans and salad.This Momma's Cookin'http://www.blogger.com/profile/02819054092426696834noreply@blogger.com0tag:blogger.com,1999:blog-4708839946249184942.post-77834403890972301142011-03-13T13:32:00.009-05:002011-04-09T01:54:07.260-05:00EggrollsThe other night we had <a href="http://thismommascookin.blogspot.com/2011/03/sweet-and-sour-chicken.html" target="_blank">Sweet and Sour Chicken</a>, Fried rice and so I made eggrolls to go with it. This was the first time I've ever made them and wasn't sure how it would go. They turned out really, really yummy. I wasn't thrilled with the texture. I baked them instead of frying and didn't set the timer before we had a catastrophe (we'll just say involved a diaperless 1 year old on the loose, and leave it at that). So most likely I didn't cook them long enough, I can be a little impatient sometimes, or they would of been fine. Like I said though they were still excellent. Oh and I forgot to meantion, they were super easy.<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://lh3.googleusercontent.com/-QNqlELSQE3c/TXMBjk2hn0I/AAAAAAAAAFQ/y-UQL8aDpL0/s1600/DSCN1494.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" q6="true" src="https://lh3.googleusercontent.com/-QNqlELSQE3c/TXMBjk2hn0I/AAAAAAAAAFQ/y-UQL8aDpL0/s320/DSCN1494.JPG" width="320" /></a></div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">You start off with 1 lb of ground pork or chicken, though I think I will only use 1/2 lb next time. My husband liked all the meat but it was a little too much for me, either that or I will try to get it into smaller pieces next time. </div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">While browning your meat sprinkle with the soy sauce and spices. After your meat is cooked add in your bag of coleslaw mix and let it cook down some about 3 minutes. You still want your cabbage to be a little firm but not quite crisp. </div> <br />
<div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">Using a 1/4 measuring cup scoop out some mix onto your wrapper and tuck the sides in then roll tightly. Seal with your finger dipped in a little water. </div> <br />
<div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"> Now if your like me I didn't even know you could buy these wrappers. So you don't have to search all over the place for them I found them in the produce section very close to the bagged salads. Also you can add in other vegetables, sprouts, or whatever you want to. Next time I think I am going to try my hand at making my own wrappers. Not sure though since these were so easy, we'll see. </div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><br />
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</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">Prinable copy:</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><br />
</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><a href="https://docs.google.com/document/d/119geo1TsAQhHKqMNluS80rtbw-ui09q2qL_41qQDvkQ/edit?hl=en&authkey=COeNyPMP" target="_blank">Recipe without picture</a></div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><br />
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<span style="color: #38761d; font-size: large;"><strong>Egg rolls</strong></span><br />
<span style="font-size: x-small;">adapted from </span><a href="http://groceryshrink.com/2010/07/with-6-you-get.html" target="_blank"><span style="font-size: x-small;">www.groceryshrink.com</span></a><br />
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1/2 - 1 lb ground turkey (or chicken, pork or shrimp or any combo)<br />
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3 Tablespoons soy sauce<br />
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1 scant teaspoon salt<br />
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1 teaspoon ginger<br />
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1 teaspoon onion powder<br />
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1 package 16 oz coleslaw mix<br />
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10 - 20 egg roll wraps ( I used 20 and was able to freeze some for later)<br />
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Place meat in a large skillet (remember your cabbage is going in here next too) and sprinkle with soy sauce and spices. Brown meat, breaking it up into small pieces, the smaller the better. <br />
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When meat is cooked and drained, add the coleslaw mix, cook, and stir for 3 minutes or until the veggies are crisp tender.<br />
Place 1/4 cup of mix on a wrapper, if you want bigger egg rolls use 1/2 cup. <br />
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Fold the sides over.<br />
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Bring the bottom corner up and wet the top of the wrapper with your finger dipped in water. Roll the rest of the way up.<br />
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You can either fry them or you can bake them. If you choose to bake them, brush them with olive oil then place in a 400 degree oven for 15-20 minutes.<br />
<div class="separator" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; clear: both; text-align: center;"></div><div class="separator" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; clear: both; text-align: center;"></div><div class="separator" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; clear: both; text-align: center;"></div><div class="separator" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; clear: both; text-align: center;"><br />
</div><div class="separator" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; clear: both; text-align: left;">*Edited: I froze the extras I had and they did not reheat as well as I would of liked. Next time I will probably use 1/2 lb of meat, fill them a fuller (1/3-1/2 cup), and not make quite as many.</div>This Momma's Cookin'http://www.blogger.com/profile/02819054092426696834noreply@blogger.com0tag:blogger.com,1999:blog-4708839946249184942.post-87692185813086141602011-03-09T10:57:00.003-06:002011-04-09T01:46:49.060-05:00Sweet and Sour Chicken <br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
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<tr><td class="tr-caption" style="text-align: center;">Sweet and Sour Chicken, fried rice, egg rolls, and extra sweet and sour sauce for dipping</td></tr>
</tbody></table> <br />
We had Sweet and Sour Chicken, with <a href="http://thismommascookin.blogspot.com/2011/03/eggrolls.html" target="_blank">egg rolls</a>, and fried rice. It is a time consuming dish so be prepared, it does take 1hr in the oven and probably about 30 minutes of prep and time at the stove. Needless to say we don't make this often but it is a favorite. If a recipe keeps me in the kitchen that long it better be exceptional or it doesn't last on our menu long. <br />
Also I have used just the chicken recipe without the sauce and added in a little garlic powder and onion powder to the flour mix to make chicken nuggets to keep in the freezer for the kids lunches. It is cheaper and much better than store bought chicken nuggets. I enlist Matthew's help and we do a whole 6 lb bag of chicken at once. They love it, and Matthew and I even made a few for ourselves last time by adding a little Cajun seasoning to the last of the flour. But back to the actually recipe.<br />
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</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">Start off by cubing 3-4 chicken breast. Then put your flour, salt, and pepper in a shallow dish. And your beaten egg in another shallow dish. I use 8x8 pans. I like to double dip my chicken, because of this I use about 1 1/2 - 2 cups of flour instead of the 1 cup the original recipe calls for. Start off in the flour, then egg, then flour again. While you are dredging your chicken you can start your oil heating up on the stove. When you oil is heated enough to sizzle and bubble at a pinch of flour tossed in, you can add your chicken. Now don't cook your chicken all the way just get it brown, the oven will finish where the skillet leaves off. Oh yeah on that note nows a good time to preheat your oven to 325 degrees while you finish up the chicken. Remove your chicken from the skillet to a paper towel lined plate, drain, then transfer to a 9x13 dish. </div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><br />
</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">Now you get to mix up your sauce. The original recipe calls for 1/2 a cup of vinegar but this is just too much for my family so we cut it down to 1/3 a cup. If your family isn't turned off by that much vinegar, Matthew and Anthony liked it fine with 1/2 a cup, but the girls and I like it better with a little less. Now if you don't want to take the hour for the oven, you could cook completely in the skillet, then heat your sauce in a saucepan for about 10 minutes on a low heat. It really is worth the wait to do it in the oven though, the flavors blend so much more that way. So with your chicken placed in the 9x13 single layered, pour your sauce over the chicken, and bake for 1 hour turning about every 15 minutes so they are coated well.</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><br />
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<tr><td class="tr-caption" style="text-align: center;">So I got distracted and this is the last picture I took till my actual plate sorry.</td></tr>
</tbody></table> We like this with fried rice and for the first time I made <a href="http://thismommascookin.blogspot.com/2011/03/eggrolls.html" target="_blank">egg rolls</a>. I also doubled the sauce so we had the extra to dip our egg rolls in.<br />
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Printable Recipes:<br />
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<a href="https://docs.google.com/document/d/1lJK-PPuffRG8rHdYklPyw7m3StOtnqiMZlQh3wMtzKU/edit?hl=en&authkey=COCC-PQM" target="_blank">Recipe without picture</a><br />
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<a href="https://docs.google.com/document/d/1K0d2Pc7O9amHP-2K9Ia282o0THuN2UxE05JDgYhHKj8/edit?hl=en&authkey=COeP-IgF" target="_blank">Recipe with picture</a><br />
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Sweet and Sour Chicken<br />
adapted from: <a href="http://www.melskitchencafe.com/2008/07/sweet-and-sour-chicken-updated.html" target="_blank">Mel's Kitchen Cafe</a><br />
Serves 4-6<br />
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Chicken:<br />
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3-4 boneless, skinless chicken breasts<br />
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Salt and pepper<br />
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1 1/2 cup flour<br />
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2 eggs, beaten<br />
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1/4 cup canola oil<br />
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Sauce:<br />
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3/4 cup sugar<br />
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4 tablespoons ketchup<br />
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1/3 cup vinegar<br />
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1 tablespoon soy sauce<br />
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1 teaspoon garlic salt<br />
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Cut boneless chicken breasts into chunks. <br />
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Mix salt and pepper into flour in a shallow dish I use a 8x8 glass pan.<br />
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Dip chicken in flour and then in egg then back in flour. <br />
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Fry in a little oil until brown but not cooked through. <br />
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</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">Place in a single layer in a baking dish. </div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><br />
</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">Mix sauce ingredients together and pour over chicken.</div>Bake for one hour at 325 degrees. Turn chicken every 15 minutes so it is evenly coated with the sauce. <br />
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<div align="left" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"> </div><div class="separator" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; clear: both; text-align: center;"><a href="https://lh6.googleusercontent.com/-p0L8WPxplEQ/TXMCOm2IxNI/AAAAAAAAAFg/dygWVXSwWCY/s1600/DSCN1490.JPG" imageanchor="1" style="clear: right; cssfloat: right; float: right; margin-bottom: 1em; margin-left: 1em;"></a></div>This Momma's Cookin'http://www.blogger.com/profile/02819054092426696834noreply@blogger.com0tag:blogger.com,1999:blog-4708839946249184942.post-90618598500048113502011-03-03T14:42:00.002-06:002011-04-13T13:55:12.140-05:00Quick idea: Quick Bread Sticks<div class="separator" style="clear: both; text-align: center;"><a href="http://4.bp.blogspot.com/-4wdwry5AXso/TaXwMn954dI/AAAAAAAAAGw/iCtR4Fi9lkM/s1600/DSCN1619.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" r6="true" src="http://4.bp.blogspot.com/-4wdwry5AXso/TaXwMn954dI/AAAAAAAAAGw/iCtR4Fi9lkM/s320/DSCN1619.JPG" width="320" /></a></div><br />
With grilling weather fast approaching (ok, I can dream) here is something you can do with those extra hot dog buns. Why do they never match up with how many hot dogs in a package? We may never know, but I choose to take advantage of this. Anytime there are extras I throw them in the freezer and pull them out when I need quick bread sticks. Separate the two sides, place on a cookie sheet bun side down, spread butter, sprinkle with a little Italian seasoning, garlic powder, onion powder, and a little shredded Parmesan cheese, or top however you like. Place them in the oven at 375 degrees for about 10 minutes, this time is if they are frozen, if they are room temperature reduce time to about 5 minutes.This Momma's Cookin'http://www.blogger.com/profile/02819054092426696834noreply@blogger.com0tag:blogger.com,1999:blog-4708839946249184942.post-49100506579379930142011-02-28T14:25:00.002-06:002011-03-03T14:43:49.025-06:00Spinach Stuffed Manicotti<div class="separator" style="clear: both; text-align: center;"><strong><span style="color: #38761d; font-size: large;">Spinach Stuffed Manicotti</span></strong></div><div class="separator" style="clear: both; text-align: center;"><br />
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</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">I love manicotti and typically I see it without meat, but our family are big meat eaters, so I came up with this recipe and added hamburger to it. Manicotti used to intimidate and frustrate me, till I learned a few tricks anyway. So here is how dinner went for me.</div><br />
I started off by browning 1 lb hamburger (actually I only did 3/4lb but didn't get to fill 2 of my noodles so changed the recipe to include a little more meat and ricotta for your benefit.) <br />
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After the meat was browned and drained I added about 2 cups of fresh baby spinach, 1/3 jar pasta sauce,1/2 tsp Italian seasoning, 1 cup ricotta cheese, and 1 cup Italian blend shredded cheese to my skillet. <br />
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<div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">I cooked this mix till the spinach was reduced and the cheese was melted. <span style="background-color: white;">Then I set it</span> aside to cool so it is easier to handle while stuffing. </div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><br />
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</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; clear: both; text-align: left;">While the meat and cheese mixture was cooling, I boiled the pasta making sure not to overcook it. I cook mine for about 6 minutes so they are still a little firm. I drained, then rinsed the pasta with cool water to stop them from cooking.</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; clear: both; text-align: left;"><br />
I placed the remaining sauce in the bottom of a 9x13 dish and started stuffing the shells. Using a gallon sized ziploc bag with one of the bottom corners cut to pipe the mixture in the shells. This method is a little messy and I should of made sure to let my meat and cheese mix get cool enough but I was impatient and just held my ziploc bag with a towel to help with the heat. You can also rip your noodles down one of the seams, spoon some the mixture in, and roll them up. Place them in the pan seam down and no one will know the difference. These two methods have helped keep my sanity with stuffing manicotti. This time I piped them because I had never tried it that way before. If any started to split while I was piping, I just finished off the split and rolled them instead.</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; clear: both; text-align: left;"><br />
</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; clear: both; text-align: left;">After all the noodles were stuffed and in the pan I topped with the remaining 1 cup of shredded cheese. All that was left to do was bake at 350 degrees for 30 minutes.<br />
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We had this with salad, fried zucchini, and <a href="http://thismommascookin.blogspot.com/2011/03/quick-idea-quick-bread-sticks.html" target="_blank">Quick Bread Sticks</a></div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"></div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><br />
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</div>Printable Recipe:<br />
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<a href="https://docs.google.com/document/d/1N3cPU216AqHMT_SR_meZpNBSV2SRayLxx--XKynPmUk/edit?hl=en&authkey=CK_rpvMD" target="_blank">Recipe without picture</a><br />
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<a href="https://docs.google.com/document/d/1oDYX7-1yebN_1PIxrHTa1LexnoQDbnM0Ey91L-1Zypo/edit?hl=en&authkey=CPHOsukL" target="_blank">Recipe with picture</a><br />
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Spinach Stuffed Manicotti<br />
Serves 6-8<br />
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<div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">1 box Manicotti noodles</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">1 lb hamburger</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">2 cups fresh baby spinach</div>1 jar pasta sauce, divided<br />
1 cup ricotta cheese<br />
1 pkg Italian blend shredded cheese<br />
1/2 tsp Italian seasoning<br />
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Brown hamburger, drain and return to skillet.<br />
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Add about 2 cups fresh baby spinach, 1/3 jar pasta sauce 1/2 tsp Italian seasoning, ricotta, and 1/2 pkg of shredded cheese to skillet. Heat until cheese is melted and spinach is reduced.<br />
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Set aside to cool. Boil noodles for about 6 minutes make sure not to over cook or they will be difficult to stuff.<br />
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Pour remaining pasta sauce in the bottom of a 9x13 dish.<br />
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</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">Put meat and cheese mixture in a gallon ziploc bag and cut a corner to pipe into the noodles. You can spoon it in, its not as messy but the noodles tend to rip more for me with a spoon. Also you could tear down a seam of the noodle spoon in the mix then roll and place in pan seam down . No one will know you didn't "stuff" them, it can be our little secret.</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">After all noodles are stuffed and in pan top with remaining shredded cheese.</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><br />
</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">Bake at 350 degrees for 30 minutes.</div>This Momma's Cookin'http://www.blogger.com/profile/02819054092426696834noreply@blogger.com0tag:blogger.com,1999:blog-4708839946249184942.post-15494451299928607002011-02-23T19:37:00.007-06:002011-03-03T14:44:54.159-06:00Quick idea: Stuffed French Toast<div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">After I posted my <a href="http://thismommascookin.blogspot.com/2011/01/cinnamon-french-toast.html" target="_blank">Cinnamon French Toast</a> recipe a friend of mine sent me this quick idea on how to make them extra special. I made this last Wednesday for Brinner, breakfast for dinner. They were so yummy my husband asked me, "your going to put this on your blog, right?"</div> <br />
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<tr><td class="tr-caption" style="text-align: center;">We really like breakfast foods at our house, can you tell!?</td></tr>
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</div>All you have to do is spread softened cream cheese on your bread just like you're making a cream cheese sandwich, then dip in your egg and continue with the recipe as usual. I did a little more by leaving out the cinnamon from the original recipe and taking 8 oz of cream cheese, about a cup of strawberry jam, and 1 tsp of vanilla extract mixing that together and spreading the mix between my bread. I served it with frozen berries, whipped cream and syrup. Mmmmm so yummy!<br />
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</div>This Momma's Cookin'http://www.blogger.com/profile/02819054092426696834noreply@blogger.com0tag:blogger.com,1999:blog-4708839946249184942.post-43677038523416309452011-02-19T19:00:00.005-06:002011-02-19T21:05:47.966-06:00Chicken Fried Chicken <br />
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</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">This one is for my Bro-in-law Jeremy. He was asking for a chicken fried chicken recipe and it sounded good to me also. So I did a little research and this is what I came up with. We had these for dinner tonight with my mother in law and father in law over to help taste test too. They were a hit.</div> <br />
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<tr><td class="tr-caption" style="text-align: center;">This was only about a third of one of the "monster" pieces of meat I used</td></tr>
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<div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">Now I tried to find the smallest chicken breast I could but still ended up with HUGE pieces of meat. Even my husband only ate half of one and I didn't even finish my half (that's saying a lot). So I am putting the recipe for "normal" sized chicken breast not the monsters I used, but if you can't find "normal" ones you may have to double the breading and egg mix like I did. But my freezer has 4 individual lunches for my husband, even with leftover mashed potatoes, and a dish with a whole dinner's worth of chicken for our family, all I have to do is provide the sides.</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><br />
</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">I used 8 boneless skinless chicken breast and started off by putting a piece of chicken between 2 sheets of plastic wrap and flattening it with a meat mallet or you could use rolling pin, you want to make them about 1/4 to 1/2 inch thick. If you've had a stressful day make sure you don't over do it or your chicken won't stay together while you handle it, I got a little over zealous with one of mine and had trouble keeping it together for all the dredging.</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><br />
</div>In a shallow dish combine 2 cups bread crumbs, 3 Tbsp flour, 3 Tbsp potato flakes, 1/8 tsp of onion powder, 1/8 tsp garlic powder 1/2 tsp salt and 1 tsp ground black pepper. In another shallow dish, I used 2 8x8 pans, whisk together 3 eggs and 1/3 cup milk. <br />
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In a deep skillet pour about 1/2 inch thick oil and heat on medium high for a few minutes. If you drop in a bit of flour and it sizzles at you, it's ready. Dredge your chicken in bread crumb mix, egg mix, then bread crumb mix again. Place the coated chicken in the skillet and cook for about 4-5 minutes per side. Remove from the skillet and drain on paper towels. After drained I placed mine in the oven at 275 degrees while I cooked the rest and just added them to the dish in the oven as I went. <br />
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You can make gravy with this if you choose, we did but it wasn't picture worthy. Probably cause I burnt the drippings, but oh well, the chicken was good enough it made up for it. I also don't usually use a recipe for gravy and dinner was running late so I didn't measure anything out this time. Next time I make it I will try to get a gravy recipe on here. <br />
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</div><div class="separator" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; clear: both; text-align: left;">Printable Copies:</div><div class="separator" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; clear: both; text-align: left;"><br />
</div><div class="separator" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; clear: both; text-align: left;"><a href="https://docs.google.com/document/d/1-E253jfO6j65TcahzhIJ3tTJTsmfhPKVrUnr7aCvN5M/edit?hl=en&authkey=CP6B2YIP" target="_blank">Recipe without picture</a></div><div class="separator" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; clear: both; text-align: left;"><br />
</div><div class="separator" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; clear: both; text-align: left;"><a href="https://docs.google.com/document/d/1dFQet1F1C5VAaSN_xhasiZBcu0GpJuITUNV7k5fd-V4/edit?hl=en&authkey=CIaZtdIF" target="_blank">Recipe with picture</a></div><div class="separator" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; clear: both; text-align: left;"><br />
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</div>Chicken Fried Chicken<br />
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</div><div class="separator" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; clear: both; text-align: left;">8 boneless skinless chicken breast</div><div class="separator" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; clear: both; text-align: left;">3 Tbsp flour</div><div class="separator" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; clear: both; text-align: left;">3 Tbsp potato flakes</div><div class="separator" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; clear: both; text-align: left;">2 cups plain bread crumbs</div><div class="separator" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; clear: both; text-align: left;">1/8 tsp onion powder</div><div class="separator" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; clear: both; text-align: left;">1/8 tsp garlic powder</div><div class="separator" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; clear: both; text-align: left;">1/2 tsp salt</div><div class="separator" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; clear: both; text-align: left;">1 tsp ground black pepper</div><div class="separator" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; clear: both; text-align: left;">3 eggs, beaten</div><div class="separator" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; clear: both; text-align: left;">1/4 cup milk</div><div class="separator" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; clear: both; text-align: left;">Oil</div><div class="separator" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; clear: both; text-align: left;"><br />
</div><div class="separator" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; clear: both; text-align: left;"></div><div class="separator" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; clear: both; text-align: left;">1. Start off by putting a piece of chicken between 2 sheets of plastic wrap and flattening it with a meat mallet or rolling pin, you want them to be about 1/4 to 1/2 inch thick.</div><div class="separator" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; clear: both; text-align: left;"></div><br />
2. In a shallow dish combine bread crumbs, flour, potato flakes, onion powder, garlic powder, salt and, ground black pepper. <br />
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3. In another shallow dish whisk together eggs and milk. <br />
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4. In a deep skillet pour about 1/2 inch thick oil and heat on medium high for a few minutes. <br />
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5. Dredge your chicken in bread crumb mix, egg mix, then bread crumb mix again. <br />
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6. Place the coated chicken in the skillet and cook for about 4-5 minutes per side. Remove from the skillet and drain on paper towels. <br />
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7. Place in the oven at 275 degrees to keep warm as you go.This Momma's Cookin'http://www.blogger.com/profile/02819054092426696834noreply@blogger.com0tag:blogger.com,1999:blog-4708839946249184942.post-39173430374720064982011-02-15T15:14:00.005-06:002011-03-17T21:21:22.090-05:00Poppy seed Chicken<div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><br />
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</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">Poppy seed chicken is an absolute favorite around here. The girls even like it, but won't just dig in themselves we actually have to feed it to them. This can be a pain but once you taste it you will realize why we bother and make it anyway, it's just that good.</div><br />
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<div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">You start by boiling 2-3lb of chicken, I like mine on the meaty side so I go with 3 lbs. While the chicken is cooking, in a large bowl I put together my 2 cans of cream of chicken soup, 12 oz of sour cream with salt and pepper to taste. After the chicken has cooked, remove from pan, and cube into bite-sized pieces. Stir into your large bowl with the soup mix you've been working on.</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><br />
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</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">In a seperate medium bowl combine 2 1/2 - 3 sleeves of ritz crackers, crushed, 2-3 Tbsp poppy seeds, and 2 sticks of melted butter. Stir till well coated with the butter.</div><br />
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<div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">In a 9x13 pan spread half of your cracker mix on the bottom of the pan the pour in your chicken mix. Top with the other half of the cracker mix and place in the oven at 375 degrees for about 30 minutes or until bubbly.</div><br />
We love this served with mashed potatoes and green beans.<br />
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<div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">Printable copies:</div><br />
<a href="https://docs.google.com/document/d/1GIqx1aQSJNVM2PhMEt_cq8UWIVE69E9JX_RSj1d2ybo/edit?hl=en&authkey=COzDweAG"target="_blank">Recipe without picture</a><br />
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<div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><a href="https://docs.google.com/document/d/1JRim1f6_NF4Shno0QcjJSTU91iQorK0BJztm4u2dQSI/edit?hl=en&authkey=CIKwk6cD"target="_blank">Recipe with picture</a></div><br />
Poppy seed Chicken<br />
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</div>Oven Temp: 375 degrees Time: 30 minutes Serves:8-10<br />
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<div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">3lb Chicken cooked and cubed</div>12oz sour cream<br />
2 cans cream of chicken soup<br />
2 1/2 - 3 sleeves Ritz crackers, crushed<br />
<div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">2-3 Tbsp poppy seeds</div>2 sticks of butter, melted<br />
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<div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">Boil your chicken then transfer to cutting board and cube in bite-sized pieces. Mix together the chicken, sour cream, and chicken soups. In a separate bowl mix crackers, poppy seeds and melted butter. Layer 1/2 the cracker mixture at the bottom of a 9x13 pan. Then pour chicken mixture on top of that. Top with remaining cracker mixture.</div><br />
Bake at 375 degrees for about 30 minutes or until bubbly.This Momma's Cookin'http://www.blogger.com/profile/02819054092426696834noreply@blogger.com0tag:blogger.com,1999:blog-4708839946249184942.post-22178545858996033882011-02-10T13:10:00.040-06:002011-03-21T15:32:26.415-05:00Sloppy Joe Sandwiches<a href="http://2.bp.blogspot.com/_5K-hOaglWGk/TVDPmvkh8pI/AAAAAAAAADs/hD4xTygdM-c/s1600/DSCN1411.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" h5="true" height="300" src="http://2.bp.blogspot.com/_5K-hOaglWGk/TVDPmvkh8pI/AAAAAAAAADs/hD4xTygdM-c/s400/DSCN1411.JPG" width="400" /></a> <br />
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Oh wow, what a day! The girls are still sick and clingy so I decided to do a crock pot meal that I could start during their nap time and just put some tator tots in the oven about 20 minutes before dinner. <br />
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This is just how cooking dinner went for me, it will give you an idea of how the rest of my day went. I started by browning my meat, which I forgot to pull out of the freezer to defrost, not so bad but all the mishaps add up. Then I drained the meat and decided to dump some on the counter and spill grease all over the place. I cleaned that up and then put the garlic, onions, and green peppers in the skillet cooking them till they were tender. Normally I would put the salt that the recipe called for in here too, but I just now realized as I was typing this that I forgot it. We never noticed it was gone so I took it off the recipe (its not really needed with all the sodium in the ketchup anyway.) <br />
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After that I placed all of the ingredient in the crock pot and finished off the ketchup bottle with only 1/2 a cup instead of the 1 cup I needed. I was just going to put tomato sauce in for the rest of it till I realized I didn't have any of that either. Luckily I found a new bottle of ketchup while looking for the tomato sauce, whew. I think I need to clean out and re-organize my pantry, but that is a project for another day. So now I have all my ingredients in the crock pot cooking on low for 4-6 hrs til dinner time. <br />
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Also just a couple tips: this can be done in the skillet if you don't want to use the crock pot or don't have the time, just make sure to use the full 4 Tbsp of water. In the crock pot don't put too much water in or they will be really "sloppy" joes as the liquid won't evaporate like it will in the skillet. Also you can put in a few shoestring carrots if you want to add more veggies to this dish, I meant to, but of course forgot till it was too late. Make sure to cook the carrots in the microwave til tender before adding to the dish, you don't want crunchy carrots in there, or I wouldn't anyway. <br />
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This is such an easy meal and if you've never had homemade you won't go back to the can after trying this. I serve this with tator tots, sometimes green beans or a salad. And if you've never tried it this sandwich is really good with cheese, pickles, and mustard as condiments or that's what my family likes anyway.<br />
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Printable copies:<br />
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<a href="https://docs.google.com/document/d/19LHOriBwRJ4_-VBx3pGYBVjIQ45cETSVH8fBu6TlViw/edit?hl=en&authkey=CLja3tEB" target="_blank">Recipe without picture</a><br />
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<a href="https://docs.google.com/document/d/1f966ns5gJzBvR3XfsK8ylmhweGd75lX1pfKKl_zseBE/edit?hl=en&authkey=CJfIv38" target="_blank">Recipe with picture</a><br />
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Crock Pot Sloppy Joes <br />
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1 lb ground beef, browned and drained<br />
1/4 diced green pepper<br />
1/4 cup diced onion<br />
1/2 tsp garlic powder<br />
1 cup ketchup<br />
2-4 Tbsp water<br />
2 Tbsp brown sugar<br />
2 tsp Worcestershire sauce<br />
2 tsp mustard<br />
1/4 tsp salt<br />
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Brown your hamburger along with the garlic, onion, and green pepper.<br />
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Place all ingredients in the crock pot for 4-6 hrs on low.<br />
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I like to serve on hamburger buns or occasionally just over tator tots with cheese.This Momma's Cookin'http://www.blogger.com/profile/02819054092426696834noreply@blogger.com0tag:blogger.com,1999:blog-4708839946249184942.post-51679576153587460392011-02-04T19:39:00.005-06:002011-03-17T21:20:23.393-05:00Chicken Enchilada<div class="separator" style="clear: both; text-align: center;"><a href="http://4.bp.blogspot.com/_5K-hOaglWGk/TUym4rf8X4I/AAAAAAAAADU/KjKsutTUc3A/s1600/DSCN1409.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" h5="true" height="300" src="http://4.bp.blogspot.com/_5K-hOaglWGk/TUym4rf8X4I/AAAAAAAAADU/KjKsutTUc3A/s400/DSCN1409.JPG" width="400" /></a></div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">We have had a crazy couple weeks with our girls sick. So I have been using lots of go to meals, and I will admit pizza and sonic have come into play and even my wonderful mother in law brought over some chicken noodle soup last night for us. Here is one of my favorite go to recipes, we used it tonight.</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><br />
</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">Start off boiling 2lbs of chicken breast. While the chicken is boiling, cook 1 cup of brown rice according to package. Once rice is cooked stir together rice and 1 block of cream cheese. Shred or cut up chicken and add to rice mixture. Mix in 1/3 cup green enchilada sauce (save the rest for later). And sometimes I will put in half a can of black beans, and you guessed it put aside the other half can for the girls to eat. </div><br />
Take 8 burrito size tortillas and heat them in the microwave til they are warm. I put the stack in for 30 sec then flip them and put them back in for 30 sec, flip them again and nuke them one more time for 30 sec. <br />
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<div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">Fill your tortillas with chicken and rice mixture and put into a 9x13 pan, or I do 2 smaller casserole pans and put one up for later. </div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><br />
</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">Cover with the rest of your enchilada sauce and 2 cups of cheese. Place in the oven at 350 degrees for 20-25 minutes.</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><br />
</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">Printable Copies:</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><br />
</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><a href="https://docs.google.com/document/d/15xarJSMpFteKaugXaJHn8s04I5oJWia9dNGytQ_xxPQ/edit?hl=en&authkey=CKzoxLMK" target="_blank">Recipe without picture</a></div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><br />
</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><a href="https://docs.google.com/document/d/1c6xBIT58Q48z2uuaBA7ddRmBPecCdT_Q82evN2gsy0c/edit?hl=en&authkey=CPi75wg" target="_blank">Recipe with picture</a></div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><br />
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</div>Chicken Enchiladas<br />
Serves 8<br />
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2lb Chicken breast<br />
1 cup minute brown rice, uncooked<br />
1/2 can black beans drained and rinsed (optional)<br />
1 (8 oz) block cream cheese<br />
8 burrito size flour tortillas<br />
2 cup shredded cheese<br />
2 (10 oz) cans green enchilada sauce<br />
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1. Boil then shred chicken breast<br />
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2. Cook rice according to package<br />
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3. Mix cooked rice, cream cheese, chicken, and 1/3 cup enchilada sauce in a large mixing bowl. Then add in 1/2 can black beans, don't over stir after adding beans or they will mush<br />
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4. Warm tortillas then roll mixture up in tortillas and place in 9x13 baking dish<br />
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5. Pour remaining enchilada sauce over top and then shredded cheese on top of that.<br />
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6. Bake at 350 degrees for 20-25 minutesThis Momma's Cookin'http://www.blogger.com/profile/02819054092426696834noreply@blogger.com2tag:blogger.com,1999:blog-4708839946249184942.post-60019553006600302552011-01-28T20:08:00.002-06:002011-02-15T21:42:56.822-06:00Anthony's Pizza Pasta <table cellpadding="0" cellspacing="0" class="tr-caption-container" style="clear: left; cssfloat: left; float: left; margin-bottom: 1em; text-align: center;"><tbody>
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<tr><td class="tr-caption" style="text-align: center;">Mmmmm cheesy goodness</td></tr>
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</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">One evening, a little over a year ago,Anthony and I were trying to figure out what to have for dinner. He wanted pizza but I didn't have any pizza sauce or crust, but we had everything else. So he came up with this recipe (with a little help from mom). And it turned out pretty good. Well we made pizzas the other day and needed to use up the leftover pepperonis. So, Pizza Pasta was the solution, and we haven't had it in quite a while.</div><br />
This can either just be thrown together last minute, skipping the crock pot and just boiling your chicken instead, or you can do what I did today. I threw 2-4 frozen chicken breast, a jar of spaghetti sauce, and a can of petite diced tomatoes in the crock pot and let it cook for 6 hrs on low. It has a great flavor slow cooking like this if you can manage getting it in early enough for the meat to cook all the way.<br />
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</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">About 45 minutes - 1 hour before dinner. Cook 16oz of dry pasta, we like it with penne noodles but I make it with whatever I have on hand, make sure not to overcook the pasta your gonna put it in the oven too. </div><br />
<div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">Then take the chicken out and cut it up into bite sized pieces. Cut about 15-20 pepperonis into quarters and stir back into the crock pot. </div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><br />
</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">Put pasta and sauce in a 9x13 pan or a large casserole dish. This makes enough for two meals for our family so I put half in a medium casserole dish and half in an 8x8 pan to put up for later. </div><br />
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Add two 2.25 oz cans of sliced olives and 1 cup of cheese, stir. The top with 1 additional cup of shredded cheese.<br />
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Place in the oven at 325 degrees for 20-25 min. <br />
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I served with steamed broccoli and rolls.<br />
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<div class="separator" style="clear: both; text-align: center;"></div>Printable copies:<br />
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<a href="https://docs.google.com/document/d/1853qlnTVRpJoDE7LfJG0B6CJNEuST5ejVdAHt63Hhmo/edit?hl=en&authkey=CPisw9AH" target="_blank">Recipe without picture</a><br />
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<a href="https://docs.google.com/document/d/15xxsb7_d5wGfis3i-pIDXlcl6i8tGTkb_fKXJ2cJIBk/edit?hl=en&authkey=CPfUt6wD" target="_blank">Recipe with picture</a><br />
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<div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><span style="color: #6aa84f; font-size: large;"><strong>Anthony's Pizza Pasta</strong></span></div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><br />
</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">Serves 8-10 </div><div class="separator" style="clear: both; text-align: center;"><br />
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<div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">2-4 boneless skinless chicken breast</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">1 jar Ragu light pasta sauce</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">1 can petite diced tomatoes</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">16oz of penne noodles</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">15-20 pepperonis, quartered</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">2 (2.25 oz) cans of sliced olives</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">2 cups of shredded cheese</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><br />
</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">1. Preheat oven to 325 degrees.</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><br />
</div>2. Boil chicken then cut into bite size pieces.<br />
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3. Cook pasta, make sure not to overcook it will go in the oven next.<br />
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4. Mix chicken pieces, pasta sauce, petite diced tomatoes, pepperoni, olives, and pasta.<br />
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5. Stir in 1 cup of cheese, then place mixture in a 9x13 pan or large casserole dish.<br />
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6. Top with remaining 1 cup of cheese.<br />
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7. Bake at 325 degrees for 20-25 minutes.<br />
<div class="separator" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; clear: both; text-align: center;"></div><div class="separator" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; clear: both; text-align: center;"></div><div class="separator" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; clear: both; text-align: center;"></div>This Momma's Cookin'http://www.blogger.com/profile/02819054092426696834noreply@blogger.com0tag:blogger.com,1999:blog-4708839946249184942.post-5276729711952418482011-01-23T21:06:00.001-06:002011-02-15T21:46:09.682-06:00Cornbread and Beans Pie<base target="_blank"><br />
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</div><div class="separator" style="clear: both; text-align: left;">Nothing beats fried potatoes, beans, and cornbread on a cold winter day, except maybe fried potatoes and Cornbread and Beans Pie. I found this recipe a few weeks ago and tried it out on the family. It was a hit. I made it again today and changed it up a bit. Here my version of it. </div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: left;">Now as I said in my first post, I will not be a short order cook. I do not see how this will benefit my kids , but that being said I also will not set them up for failure either. My philosophy is to give them at least one or two things in the meal I know they like and will eat. Also I will not give them things that are too spicy as the girls seem to be very sensitive, tummy-wise. I will give you the actual recipe but I am also going to tell you how I cooked this for my family. </div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="http://1.bp.blogspot.com/_5K-hOaglWGk/TTzCxqTe7UI/AAAAAAAAACE/XgAIhWJUXCw/s1600/DSCN1358.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" s5="true" src="http://1.bp.blogspot.com/_5K-hOaglWGk/TTzCxqTe7UI/AAAAAAAAACE/XgAIhWJUXCw/s320/DSCN1358.JPG" width="320" /></a></div><br />
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I buy my meat in bulk, bring it home, and split it up myself into 3/4 lb baggies. On almost all recipes I use 3/4 lb instead of the typical 1 lb that it calls for, to stretch the dollar just a bit. I will usually add more beans, veggies, or rice to fill up the meal in place of the meat I skip. <br />
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I started off browning 3/4 lb of ground beef in a skillet. Then I added an envelope of mild taco seasoning, 1 cup of canned corn (drained), half of a can of pinto beans (drained and rinsed), (I put the remaining pinto beans and canned corn aside for the girls dinner), and a can of sweet onion ranch style beans.<br />
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<div class="separator" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; clear: both; text-align: center;"><a href="http://2.bp.blogspot.com/_5K-hOaglWGk/TTzDDMCuS9I/AAAAAAAAACI/1z0bW6_lz-A/s1600/DSCN1359.JPG" imageanchor="1" style="clear: left; cssfloat: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="150" s5="true" src="http://2.bp.blogspot.com/_5K-hOaglWGk/TTzDDMCuS9I/AAAAAAAAACI/1z0bW6_lz-A/s200/DSCN1359.JPG" width="200" /></a><a href="http://2.bp.blogspot.com/_5K-hOaglWGk/TTzDRZIE40I/AAAAAAAAACM/gNybcs9BWBk/s1600/DSCN1360.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="150" s5="true" src="http://2.bp.blogspot.com/_5K-hOaglWGk/TTzDRZIE40I/AAAAAAAAACM/gNybcs9BWBk/s200/DSCN1360.JPG" width="200" /></a></div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><br />
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</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">Transfer the bean and meat mix from the skillet to a 9.5-10in pie pan that has been sprayed with cooking spray. Top with 1 cup of cheese. In a separate bowl mix I cornbread mix, 1/2 cup of milk, I know the box says 1/3 cup just trust me on this one, and one egg. Mix well then pour over your layer of cheese.</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><br />
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</div><div class="separator" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; clear: both; text-align: center;"><a href="http://4.bp.blogspot.com/_5K-hOaglWGk/TTzDuHyAFNI/AAAAAAAAACU/uDAlJrAHolg/s1600/DSCN1362.JPG" imageanchor="1" style="clear: left; cssfloat: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="150" s5="true" src="http://4.bp.blogspot.com/_5K-hOaglWGk/TTzDuHyAFNI/AAAAAAAAACU/uDAlJrAHolg/s200/DSCN1362.JPG" width="200" /></a><a href="http://4.bp.blogspot.com/_5K-hOaglWGk/TTzD7LoDLzI/AAAAAAAAACY/tJGNNYlYv74/s1600/DSCN1363.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="150" s5="true" src="http://4.bp.blogspot.com/_5K-hOaglWGk/TTzD7LoDLzI/AAAAAAAAACY/tJGNNYlYv74/s200/DSCN1363.JPG" width="200" /></a></div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><br />
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</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">Place in the oven for 15-20 minutes until cornbread is golden. Now I have not forgot about the extra beans and corn we set aside for the babies. Here's what I did with it. I placed a scoop of the finished pie in the bowl and mixed it all up. So, they still ate the same thing we did but it was a bit milder for their little tummies. </div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><br />
</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"></div><div class="separator" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; clear: both; text-align: center;"><a href="http://2.bp.blogspot.com/_5K-hOaglWGk/TTzEm7HBKlI/AAAAAAAAACk/voHj1dgXvg4/s1600/DSCN1366.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" s5="true" src="http://2.bp.blogspot.com/_5K-hOaglWGk/TTzEm7HBKlI/AAAAAAAAACk/voHj1dgXvg4/s320/DSCN1366.JPG" width="320" /></a></div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><br />
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</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">Printable copies:<br />
<a href="https://docs.google.com/document/d/1pZ7aNEuFxb1sStnKtnbA57GMAIm2_mn8yCaa_Ft86T8/edit?hl=en&authkey=CMjc2iY="_blank"" target="_blank">Recipe without picture</a><br />
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<a href="https://docs.google.com/document/d/1TDUUVItEjuTWfC6QKsaQwJDIW3-lpIPSf8M-h5EfUi4/edit?hl=en&authkey=CO7gw5EJ="_blank"" target="_blank">Recipe with picture</a></div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><br />
</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><span style="color: #38761d; font-size: large;"><strong>Cornbread and Beans Pie</strong></span></div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><br />
</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><span style="font-size: x-small;">Adapted from </span><a href="http://www.mommyhatescooking.com/2010/12/cornbread-and-beans-pie.html" target="_blank"><span style="font-size: x-small;">www.mommyhatescooking.com</span></a></div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><br />
</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><span style="font-size: x-small;">Time: 30 minutes total (15 minutes cook time) Serves: 6-8</span></div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><br />
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</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">3/4 lb ground beef</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">1 can ranch style beans</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">1/2 can pinto beans, drained and rinsed (optional)</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">1 cup canned or frozen corn, drained</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">1 envelope taco seasoning</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">1 cup of shredded cheese</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">1 box Jiffy cornbread mix</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">1/2 cup milk</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">1 egg</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><br />
</div>1. Brown 3/4 lb of ground beef in a skillet. <br />
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2. Add taco seasoning, corn, and beans to skillet. <br />
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3. Heat mixture then transfer to a 9.5-10 inch pie pan that has been sprayed with cooking spray. <br />
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4. Top mixture with 1 cup of shredded cheese. <br />
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5. In a separate bowl mix cornbread mix, milk, and egg. Pour over cheese layer. <br />
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</div>6. Bake at 375 degree for 15-20 minutes or until cornbread is golden brown.This Momma's Cookin'http://www.blogger.com/profile/02819054092426696834noreply@blogger.com4tag:blogger.com,1999:blog-4708839946249184942.post-86309306685255076002011-01-20T13:37:00.001-06:002011-02-15T21:48:00.310-06:00Cinnamon French Toast<div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><a href="http://1.bp.blogspot.com/_5K-hOaglWGk/TTh98pbYySI/AAAAAAAAAAw/AAX7sHUsasc/s1600/DSCN1344.JPG" imageanchor="1" style="clear: left; cssfloat: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="300" s5="true" src="http://1.bp.blogspot.com/_5K-hOaglWGk/TTh98pbYySI/AAAAAAAAAAw/AAX7sHUsasc/s400/DSCN1344.JPG" width="400" /></a></div><br />
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Wednesdays are breakfast for dinner at our house. Breakfast is easy to make, everyone eats well (who doesn't like breakfast), and there's very rarely left-overs to worry about putting away. And on church night those are three very important things. Cinnamon french toast, mixed frozen berries, and bacon were on the menu this time.<br />
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Now this made 16 french toast, but you can easily change the amount of this recipe if needed.<br />
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I cracked 10 eggs and added some milk (I forgot to measure this but would guess about 1/3 of a cup)<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="http://2.bp.blogspot.com/_5K-hOaglWGk/TTiILYMg2AI/AAAAAAAAABg/xPsWCEreoog/s1600/DSCN1337.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" s5="true" src="http://2.bp.blogspot.com/_5K-hOaglWGk/TTiILYMg2AI/AAAAAAAAABg/xPsWCEreoog/s320/DSCN1337.JPG" width="320" /></a></div><br />
Beat the eggs then add 1 - 1 1/2 tsp of ground cinnamon and beat the mix some more.<br />
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Now you can use texas toast, day old bread, or just plain sandwich bread. I used a whole loaf of sandwich bread (cause that's what was avialable)<br />
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Cook on medium heat try to only flip them once if you can<br />
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We had an escape attempt and I burnt a few but not so bad dh, aka the garbage disposal, wouldn't eat them.<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjoyY7-vS4pFGYmUcOU5wdnbHr_r02xOhFgyg14uNU9Df_xpA7qMSTwZRY-rR_fBqSyVsMOzdmvkHLZ95pO8b2Tjt3tt8eXs6viTqY90uqG4vgQbLGAg-41qGnUV9n1sAShOE_ZScM1fAE/s1600/DSCN1339.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="150" s5="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjoyY7-vS4pFGYmUcOU5wdnbHr_r02xOhFgyg14uNU9Df_xpA7qMSTwZRY-rR_fBqSyVsMOzdmvkHLZ95pO8b2Tjt3tt8eXs6viTqY90uqG4vgQbLGAg-41qGnUV9n1sAShOE_ZScM1fAE/s200/DSCN1339.JPG" width="200" /></a><a href="http://3.bp.blogspot.com/_5K-hOaglWGk/TTiGxNEwMXI/AAAAAAAAABM/ep2GEX9JWoM/s1600/DSCN1340.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="150" s5="true" src="http://3.bp.blogspot.com/_5K-hOaglWGk/TTiGxNEwMXI/AAAAAAAAABM/ep2GEX9JWoM/s200/DSCN1340.JPG" width="200" /></a></div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><br />
</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">I had a little bit of extra time before Matthew got home so I stuck the french toast in the oven to keep warm and cooked up some bacon. I also served this with some frozen fruit, I think this was the kiddos favorite part.</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><img border="0" height="150" s5="true" src="http://4.bp.blogspot.com/_5K-hOaglWGk/TTiHC26k_6I/AAAAAAAAABU/iifFFdv78HE/s200/DSCN1342.JPG" width="200" /><a href="http://3.bp.blogspot.com/_5K-hOaglWGk/TTiHK5ML5zI/AAAAAAAAABY/cB0QYCsRw5M/s1600/DSCN1343.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="150" s5="true" src="http://3.bp.blogspot.com/_5K-hOaglWGk/TTiHK5ML5zI/AAAAAAAAABY/cB0QYCsRw5M/s200/DSCN1343.JPG" width="200" /></a></div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><br />
</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">Printable version:<br />
<br />
<a href="https://docs.google.com/document/d/1NHVvTX0R-yX5cVgcP6FeOz2MWpysxeSlqnbYIx_bC4s/edit?hl=en&authkey=CKzXqLwF"target="_blank">Recipe with picture</a><br />
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<a href="https://docs.google.com/document/d/1z72rUglnUTnst6P7TwcYog4Xy3OESEGsKJbaqJz6adQ/edit?hl=en&authkey=CJqdgusK"target="_blank">Recipe without picture</a><br />
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</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><span style="color: #38761d; font-size: large;"><strong>Cinnamon French Toast</strong></span></div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">yields 16</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><br />
</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">10 eggs, beaten</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">1/3 cup of milk</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">1 1/2 tsp cinnamon</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">16 slices (whole loaf) sandwich bread</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><br />
</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">Beat the eggs, milk and cinnamon together. Dip bread (both sides) in egg mix. Cook on griddle or skillet on medium heat. Enjoy! Yes it's that easy, and yummy.</div>This Momma's Cookin'http://www.blogger.com/profile/02819054092426696834noreply@blogger.com0tag:blogger.com,1999:blog-4708839946249184942.post-63849843855202469612011-01-19T14:23:00.000-06:002011-01-19T15:12:31.954-06:00Salisbury SteakNow we can't go the first day without posting a recipe. So, here goes.<br />
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I searched and searched for a Salisbury Steak recipe recently and couldn't find anything that really appealed to me so after looking at quite a few I compiled my own. Now we had traded some ground deer meat for a pork roast I had (we bought a whole hog this year and I did not want to cook another roast) with a guy at Matthew's work. I used ground deer meat in my recipe, but you really could use any ground meat you choose. These turned out so yummy I made enough I thought we were going to have left-overs and we ended up with just a half of one left! So these were a keeper for sure.<br />
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Now keep in mind our family does not like mushrooms, but you could easily add mushrooms to yours if you want to. I would just add them in with the gravy when you put it on.<br />
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Ingredients<br />
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1 1/2 lb ground beef<br />
1 (10 3/4 oz) can cream of onion soup<br />
1/2 cup breadcrumbs<br />
1 egg, beaten<br />
1/2 tsp salt<br />
1/4 tsp pepper<br />
1 jar or can of beef gravy<br />
Mushrooms (optional)<br />
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Directions<br />
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1. Mix hamburger with 1/4-1/3 cup of the soup then add the breadcrumbs, egg, salt and pepper. Be sure to mix thoroughly.<br />
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2. Shape into 6-8 Salisbury steaks and place in a baking dish. Bake at 350 degrees for 30 minutes. Remove from oven and spoon off excess grease.<br />
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3. Now combine remaining soup and can/jar of gravy (and mushrooms if you are using them). Pour gravy mix over steaks.<br />
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4. Return to oven and bake an additional 10 minutes.<br />
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As I said these were devoured. I served them with mashed potatoes, macaroni and cheese, and green beans.This Momma's Cookin'http://www.blogger.com/profile/02819054092426696834noreply@blogger.com2