Monday, May 18, 2015

Old Farmhouse Chicken Cacciatore

Chicken Cacciatore
6-8 meaty chicken pieces (breasts, thighs, drumsticks)
1 medium yellow onion, chopped
3 cloves garlic, minced
1 red bell pepper, diced
1 cup fresh mushrooms, sliced

2 tbsp. olive oil
 1 28 oz. can tomatoes, cut up
3/4 cup chicken broth
2 tsp. oregano
1/4 tsp. red pepper flakes
salt and pepper to taste

Prepare vegetables.

Gather ingredients.

Skin chicken. Rinse and pat dry.
In a large skillet, cook chicken in hot oil about 15 minutes or until chicken is lightly browned.

Remove chicken to a platter.

Add more olive oil, if needed. 
Saute onions and garlic.


and Mushrooms.
Saute until onions are translucent.
Drain off fat.
Add tomatoes, crushed red pepper, oregano, salt and pepper.
(And, if you have a bottle of white wine open, add about a half cup)

Return the chicken to your pan.
Bring to a boil and then reduce the heat to a simmer.
Cover and cook for 30 minutes or until chicken is tender and no longer pink.

As chicken cooks prepare your pasta and salad.

I used Fettucini for this dish...
and served a green salad on the side.

Friday, April 24, 2015

Crockpot Cheeseburger Soup

Cheeseburger Soup
1 pound ground beef
1 medium onion, chopped
2 garlic cloves, minced
2 ribs celery, chopped
2 carrots, shredded
1 tsp. dried basil
1 tsp. dried parsley flakes
3 to 4 cups chicken broth
1  12 oz. can evaporated milk
3 cups frozen hash browns
1/2 tsp. paprikia
1 tbsp. Worchestershire sauce
1 tbsp. yellow mustard
1/8 tsp. black pepper
8 oz. cubed cheese (Velveeta)

for garnish
additional cheese
sour cream
hamburger dills

Gather ingredients.

Brown ground beef, drain and set aside.

Chop vegetables. Saute onion, garlic, carrots, celery, 
basil and parsley until tender, about 10 minutes.
Place in the bottom of your slowcooker.
Add the browned ground beef to your slowcooker.

Add the broth, evaporated milk, potatoes, and pepper.
Cook on low for approx. 4 hours.
Times may vary depending on your crockpot/slowcooker.

Stir in the cubed cheese and continue cooking until it melts.

The hamburger dills are the perfect garnish!

Tuesday, April 7, 2015

Tuesday Tip of the Day ~Adding Interest to your Green Salad

With spring weather right around the corner, 
we are focusing on light and fresh dishes for dinner.
I like to add some fruit to my Green Salads,
so I am taking advantage of the strawberries that are in peak season.

You can add flavor and crunch with purchased salad toppings.
Just remember to use moderation...
there are 40 calories and 3 grams of fat in 1.5 tablespoons.

These 100 calorie snack packs are great to have on hand.
I used a package of these walnuts and almonds for our salad on Easter.
It was just the right amount for our small gathering.

Happy Spring!

Tuesday, March 31, 2015

Tuesday Tip of the Day ~The Best Way to Store Asparagus ~~and link to recipe for Parmesan Garlic Roasted Asparagus

It's asparagus season.
It is fresh and abundant...
and the price is right, too.

The best way to keep it fresh, to prevent it from drying out...
Cut about an inch from the bottom of the stems and place in a container with about an inch or two of water.

Make sure all the tips are in the water.
For longer storage, place a plastic bag over the top and keep in your refrigerator.
Change the water when it becomes cloudy.

We have made this in the oven or out on the grill.

It's a delightful side dish.

Sunday, March 22, 2015

Chicken Tortilla Soup

Chicken Tortilla Soup
1 can Fiesta Nacho Cheese Soup
1 can Cream of Chicken Soup
1 can Enchilada Sauce
2 2/3 cup Milk
1 can Chicken
1 can Mild Green Chilis

Whisk together and place in crockpot 
or your stockpot on top of the range.

When preparing for a larger group,
I use my slowcooker and double the ingredients.
(And the difference in color results from using different brands of enchilada sauce)

Combine soups and enchilada sauce.

Shred the chicken with two forks.
You can also use leftover chicken or turkey.

Cook until heated through. 

Garnish with sour cream,
shredded cheddar cheese,
and tortilla chips.

Wednesday, February 18, 2015

Peanut Butter Bars ~tastes like Reese's Peanut Butter Cup Candy Bars

1 cup peanut butter
2 cups crushed graham crackers
1 cup melted margarine
3 cups powdered sugar

I use my food processor to crush graham crackers to crumbs.

Add melted margarine...

And the peanut butter.

Mix in the powdered sugar.

Continue mixing until it looks like this.

Press into a 9" x 13" pan.

Melt together
6 oz. chocolate chips
3/4 cup peanut butter

Spread melted chocolate mixture over the peanut butter base.

Cut into bite size pieces.

Friday, February 13, 2015

Cajun Shrimp Alfredo on Pasta

1/4 cup butter
1 lb. shrimp, peeled and deveined
1 clove garlic, minced
2 green onions, sliced
1/4 cup flour
1 tbsp. (or less) cajun seasoning
2 cups milk
1/4 tsp. salt
1 tbsp. lemon juice

Some "mies en plas" is required, 
as once you start the preparation, it will go quickly.

Mince the garlic.
Slice the onion.
Measure the ingredients.

Melt butter in a large skillet.
Saute shrimp for a minute or two.
Add garlic and onion.
Cook for another minute and remove from the pan.

To the remaining butter in the pan, stir in the flour and cajun seasoning.
Stir together to form a ball of paste.
Gradually whisk in the milk and cook until slightly thickened.
Return the shrimp to the pan.
Season with salt and lemon juice.
Be careful to not overcook the shrimp. This causes them to be tough and rubbery.

Serve over cooked pasta.