Thank you, Mindi, for this brilliant use of leftover chicken. It's simple, delish, and a huge hit with my entire family!
2 cups cooked chicken, shredded
1/2 cup cheddar cheese, shredded
1/2 cup BBQ sauce (I like Kraft--honey)
6 Burrito size tortillas
Combine chicken, cheese and BBQ sauce in a bowl. In the center of each tortilla, place about an ice cream scoops worth of the chicken mixture. Fold all four sides in over the mixture, creating a square.
Grill on low-medium heat until warmed through.
Friday, November 13, 2009
Friday, November 6, 2009
Beer Cheese Soup
This is a tasty cold weather soup that is perfect when paired with a toasted sandwich. And despite the recipe's length, it is very easy!
Cook until tender, not browned:
1/4 cup melted butter or 3 Tbsp. olive oil
1/4 cup diced celery
1/4 cup sliced carrots
1/4 cup chopped green pepper
1/4 cup diced onion
Blend in 6 Tbsp. flour
Gradually stir in:
3 cups chicken broth
2 cups fat free half & half
Stir until thickened (you can add flour or corn starch to help thicken)
Add:
1/4 tsp. pepper
14 oz. jar cheddar cheese spread (Cheese Whiz)
Stir until cheese is melted.
Add:
1-2 Tbsp. chopped pimentos
8-12 oz. light beer
1/2 tsp. salt
Heat to serving temperature.
Garnish with croutons (I like to make my own--my recipe can be found filed under the Salad label), popcorn or Goldfish.
Cook until tender, not browned:
1/4 cup melted butter or 3 Tbsp. olive oil
1/4 cup diced celery
1/4 cup sliced carrots
1/4 cup chopped green pepper
1/4 cup diced onion
Blend in 6 Tbsp. flour
Gradually stir in:
3 cups chicken broth
2 cups fat free half & half
Stir until thickened (you can add flour or corn starch to help thicken)
Add:
1/4 tsp. pepper
14 oz. jar cheddar cheese spread (Cheese Whiz)
Stir until cheese is melted.
Add:
1-2 Tbsp. chopped pimentos
8-12 oz. light beer
1/2 tsp. salt
Heat to serving temperature.
Garnish with croutons (I like to make my own--my recipe can be found filed under the Salad label), popcorn or Goldfish.
Tuesday, November 3, 2009
Chicken Broccoli & Penne Skillet
My family loves pasta, and this dish is no exception. Lauren wasn't excited about eating the "trees", but I'm not giving up on getting her to eat the good stuff.
I created my own cream of mushroom soup for this dish, but you can certainly use a premade carton or condensed soup version.
8 oz. penne pasta
3 cups fresh or frozen broccoli florets
1 lb. skinless, boneless chicken breasts, cut into 1-1/2" pieces
1 Tbsp. olive oil
2 cloves garlic, minced
18 oz. cream of mushroom soup
1/4 tsp. pepper
grated Parmesan cheese (optional)
Prepare pasta according to package directions in 3 qt. saucepan. Add broccoli during last 4 minutes of cooking time. Drain well.
Heat oil in 10" skillet over medium-high heat. Add chicken & cook until well browned, stirring often. Reduce heat to medium and add garlic. Cook 1 minute, stirring often.
Add sauce, pepper, pasta and broccoli to skillet. Cook until mixture is hot and bubbling, stirring occasionally. Served with cheese if desired.
I created my own cream of mushroom soup for this dish, but you can certainly use a premade carton or condensed soup version.
8 oz. penne pasta
3 cups fresh or frozen broccoli florets
1 lb. skinless, boneless chicken breasts, cut into 1-1/2" pieces
1 Tbsp. olive oil
2 cloves garlic, minced
18 oz. cream of mushroom soup
1/4 tsp. pepper
grated Parmesan cheese (optional)
Prepare pasta according to package directions in 3 qt. saucepan. Add broccoli during last 4 minutes of cooking time. Drain well.
Heat oil in 10" skillet over medium-high heat. Add chicken & cook until well browned, stirring often. Reduce heat to medium and add garlic. Cook 1 minute, stirring often.
Add sauce, pepper, pasta and broccoli to skillet. Cook until mixture is hot and bubbling, stirring occasionally. Served with cheese if desired.
Cream of Mushroom Soup
For reasons I do not understand, canned cream of any soup does not settle well with my children's stomachs. It is for this reason that I was forced into creating a homemade version. I've never eaten straight cream of mushroom soup, but this soup is good enough to eat that way; I mixed it in a pasta dish. Either way, it's delish.
1--4oz. can mushroom pieces, drained (and chopped if desired)
or 1/2 lb. mushrooms, chopped fine
3 Tbsp. butter
1/2 c. onion, minced well
1/8 tsp. celery seed
2 cups water
2 bouillon cubes
2 Tbsp. flour
one pint of fat free half & half
1 tsp. salt
1/8 tsp. pepper
Saute mushrooms in 1 Tbsp. butter for 5 minutes with onion & celery seed. Add water and dissolve bouillon cubes when water heats up.
Meanwhile, melt remaining 2 Tbsp. butter, add flour and brown. Add half and half, salt & pepper, and whisk until smooth.
Allow to thicken, then add the mushroom mixture. Heat and serve.
1--4oz. can mushroom pieces, drained (and chopped if desired)
or 1/2 lb. mushrooms, chopped fine
3 Tbsp. butter
1/2 c. onion, minced well
1/8 tsp. celery seed
2 cups water
2 bouillon cubes
2 Tbsp. flour
one pint of fat free half & half
1 tsp. salt
1/8 tsp. pepper
Saute mushrooms in 1 Tbsp. butter for 5 minutes with onion & celery seed. Add water and dissolve bouillon cubes when water heats up.
Meanwhile, melt remaining 2 Tbsp. butter, add flour and brown. Add half and half, salt & pepper, and whisk until smooth.
Allow to thicken, then add the mushroom mixture. Heat and serve.
Sunday, October 25, 2009
Chocolate Pumpkin Cupcakes
We've got pumpkin on the brain. This is an easy and delicious recipe for chocolate cake, or cupcakes in our case, that substitutes all of the added fat with pumpkin. These are good with or without frosting, but of course we couldn't pass up the opportunity to frost and decorate, especially when sprinkles are involved.
1 box chocolate cake mix
add eggs as directed on the box
1 15 oz. can pumpkin
Bake according to directions on the box. Frost if desired. These tasty treats freeze & defrost well to enjoy for weeks!
1 box chocolate cake mix
add eggs as directed on the box
1 15 oz. can pumpkin
Bake according to directions on the box. Frost if desired. These tasty treats freeze & defrost well to enjoy for weeks!
Roasted Pumpkin Seeds
It's that time of year.... Pumpkin carving. Yesterday we attended a gathering with our neighbors; in addition to having a great time, we came home with a mound of pumpkin seeds. This morning yielded a marathon of roasting. Four varieties, all appealing to different parts of the palate. All delicious in their own unique way.
Rinse seeds in a colander.
In a pot large enough to accommodate the pumpkin seeds with room to spare, add water & salt. Bring to a boil, then simmer for ten minutes. This will help to remove the remaining pumpkin.
Spread out in a single layer on towels to dry overnight.
In a bowl cover lightly with olive oil*, the amount will depend on the quantity of seeds. A little goes a long way!
Season with Sea Salt, Lowry's Seasoned Salt, Sugar, Cinnamon & Sugar, Parmesan & Garlic**, etc.
Bake in a single layer on a baking sheet @ 350° for anywhere from 20-45 minutes. The time will depend on the quantity of seeds on the pan and the amount of moisture still in the seeds. Stir often, especially as the roasting process is nearing the end. Your pumpkin seeds are roasted to perfection when they are just turning golden brown, and clink like little plastic chips on the pan as you stir them.
*Alternatives to olive oil: melted butter, butter flavored Pam, vegetable or canola oils, or whipped egg whites.
**When making the Parmesan & Garlic variety, mix the seeds with olive oil, roast about half way, then return them to the bowl and mix in the Parmesan & crushed garlic. Garlic is never appealing when burnt, so you want to be sure not to overcook it.
I'd love to hear your comments and tasty ideas for new ways to dress up this seasonally delicious snack. Next time I'm thinking Parmesan & basil!
Rinse seeds in a colander.
In a pot large enough to accommodate the pumpkin seeds with room to spare, add water & salt. Bring to a boil, then simmer for ten minutes. This will help to remove the remaining pumpkin.
Spread out in a single layer on towels to dry overnight.
In a bowl cover lightly with olive oil*, the amount will depend on the quantity of seeds. A little goes a long way!
Season with Sea Salt, Lowry's Seasoned Salt, Sugar, Cinnamon & Sugar, Parmesan & Garlic**, etc.
Bake in a single layer on a baking sheet @ 350° for anywhere from 20-45 minutes. The time will depend on the quantity of seeds on the pan and the amount of moisture still in the seeds. Stir often, especially as the roasting process is nearing the end. Your pumpkin seeds are roasted to perfection when they are just turning golden brown, and clink like little plastic chips on the pan as you stir them.
*Alternatives to olive oil: melted butter, butter flavored Pam, vegetable or canola oils, or whipped egg whites.
**When making the Parmesan & Garlic variety, mix the seeds with olive oil, roast about half way, then return them to the bowl and mix in the Parmesan & crushed garlic. Garlic is never appealing when burnt, so you want to be sure not to overcook it.
I'd love to hear your comments and tasty ideas for new ways to dress up this seasonally delicious snack. Next time I'm thinking Parmesan & basil!
Wednesday, October 21, 2009
Harvest Apple Stew
Stew has always been a take-it or leave-it thing for me. It's great in the fall, but it seemed to be one of those things that you always make too much of and end up eating forever. This is not one of those stews. The secret: apples & beer. Abby devoured hers and I went back for seconds. And I'm looking forward to eating the rest tomorrow for lunch!
2 lb. pork shoulder blade steaks, cut into 1 1/2 inch bits
salt & pepper
6 Tbsp. olive oil
2 medium onions, diced
4 medium carrots, diced
2 medium apples, peeled & cut into 1/2 inch pieces
2 Tbsp. finely minced garlic
1 bay leaf
1-12 oz. can diced or fresh tomatoes
1 cup chicken broth
1-12 oz. bottle beer
2 Tbsp. brown sugar
egg noodles, cooked
Heat 4 Tbsp. olive oil in pot over med-high heat. Brown pork well seasoning with salt & pepper, you may have to do this in batches. Remove from pot.
Heat remaining 2 Tbsp. olive oil over low heat. Add onions, carrots & apples. Stir until softened, about 10 minutes, adding garlic the last 3 minutes. To speed this up, heat put the lid over the pot. The moisture will be contained inside and soften the vegetables & the apples faster.
Stir in the remaining ingredients, except the egg noodles. Bring to a boil. Reduce heat and simmer, partially covered, stirring, until the meat is very tender; about 1 1/2 hours.
Discard bay leaf & adjust seasonings if needed.
Serve over egg noodles in shallow bowls.
I halved this recipe and it was just enough to serve two adults and two small kids, with leftovers for one. Me!
2 lb. pork shoulder blade steaks, cut into 1 1/2 inch bits
salt & pepper
6 Tbsp. olive oil
2 medium onions, diced
4 medium carrots, diced
2 medium apples, peeled & cut into 1/2 inch pieces
2 Tbsp. finely minced garlic
1 bay leaf
1-12 oz. can diced or fresh tomatoes
1 cup chicken broth
1-12 oz. bottle beer
2 Tbsp. brown sugar
egg noodles, cooked
Heat 4 Tbsp. olive oil in pot over med-high heat. Brown pork well seasoning with salt & pepper, you may have to do this in batches. Remove from pot.
Heat remaining 2 Tbsp. olive oil over low heat. Add onions, carrots & apples. Stir until softened, about 10 minutes, adding garlic the last 3 minutes. To speed this up, heat put the lid over the pot. The moisture will be contained inside and soften the vegetables & the apples faster.
Stir in the remaining ingredients, except the egg noodles. Bring to a boil. Reduce heat and simmer, partially covered, stirring, until the meat is very tender; about 1 1/2 hours.
Discard bay leaf & adjust seasonings if needed.
Serve over egg noodles in shallow bowls.
I halved this recipe and it was just enough to serve two adults and two small kids, with leftovers for one. Me!
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