Here's what is cooking at the Hansen's this week!
Quasadillas
Tortilla wedges filled with cooked chicken, cheese and black beans. Heat on a skillet. Top with your favorite toppings.
Chicken Pillows ( One of my all time favorites!)
2 to 3 c cooked chicken, cubed
2 cans crescent rools
2 (3 oz )pkg. cream cheese with chives
2/3 c Pepperidge Farm Herb dressing (find in in a big bag by the stuffing)
2/3 c sliced mushrooms (canned)
Mix cream cheese with 4 T butter and 1/2 tsp pepper. Stir in chicken and mushrooms. Roll out rolls. Add filling (3 or 4 T ) and seal. Wrap both small corners and then wrap big one around everything sealing all the ends. Dip pillows in melted butter (4 to 6 T) and roll in stuffing. Place on ungreased cookie sheet and let sit at room temperature for awhile. Bake at 375 for 15 to 20 min. Best served with gravy made from chicken broth.
Chicken Fried Rice
1 T vegatable oil
1 lb boneless, skinless checken breast, cut into bite sized pieces
1 (14 1/2 oz) can chicken broth
4 tsp soy sauce
1 (16 oz ) bag frozen peas and carrots
2 cups white 5 min rice uncooked
Heat oil in skillet on medium heat. Add the chicken; cook and stir for 5 min or until cooked through. Add the broth and soy sauce, bring to a boil. Stir in the begatables and rice; then cover. Reduce heat to low and cook for 5 min. Stir before serving. Sprinkle with one chopped green onion, if desired.
Chicken Tortilla Soup
First you have to grill the chicken. Here's the marinade recipe
1 lb chicken breats
2-3 juicy limes
1-2 T red wine vinegar
3 clves garlic, minced
1 tsp chili powder
1/2 tsp cumin
1/2 tsp salt
1/2 tsp black pepper.
Marinade for 8 hrs then grill
1 lb grilled chicken
1/2 T olive oil
1 large onion , chopped
6 cloves of garlic, minced
1/2 jalapeno peppers, minced
4 (15 ounce) cans chicken broth
1 (15 oz can chopped or diced tomatoes
1/4 cup lime juice
1/4 c chopped cilantro
1 tsp salt
1/4 tsp black pepper
Garnishes : cheese, lime wedges, advacado, tortilla chips
In a large stockpot, heat olive oil over medium heat. Add chopped onion and saute for 3-4 min. Add garlic and jalapeno and cook a few minutes more until pepper in softened and garlic is fragrant. Add chicken broth and tomatoes and bring to a boil. Reduce heat and allow to simmer 15- 20 min.
While soup in simmering, juuice the limes and set aside. Start preparing the toppings; Right before serving, add lime juice, cilantro and chopped chicken to the soup. Season with salt and pepper to taste.
Tuesday, January 31, 2012
Thursday, January 12, 2012
Melissa
This week is as follows:
Cream Cheese Chicken & Vegetable Soup - (its not my recipe and its the first time I'm making it, so I'll see how it goes before I post the recipe. Its basically chicken with potatoes & veggies, thickened with cream cheese, milk & flour.)
Chicken Cordon Bleu - (recipe posted before)
Chicken Crepes - I don't remember if I've posted this one before or not; if you want it let me know.
Stuffed Mushrooms - this will be more of a treat to eat on the side of one of these meals; here's the recipe:
1 package whole white mushrooms
2 cloves garlic, minced
1-2 bread heels, ground into crumbs
A couple slices of cooked, crumbled bacon
dash salt
dash pepper
Italian seasoning
grated cheddar cheese
sliced cheddar cheese
Wash & de-stem mushrooms. Set tops aside on a paper towel to dry. Mince stems, put in medium bowl. Add garlic, bread bits, salt, pepper, seasoning, & small handful of cheese. Sautee in a non-stick frying pan until reduced & brown with small amount of olive oil. Stir in bacon bits. Arrange caps on a cookie sheet. Stuff with cooked mixture & top each with a small square of cheddar cheese. Bake @ 400 for 5-10 min. or until caps are soft & cheese is bubbling.
Rich 'N Cheesy Macaroni - I don't remember if I've posted this one before either; recipe available upon request.
Thursday, January 5, 2012
Angela
On Sunday we had hash browns, sausage, and eggs for dinner.
On Monday we had fried potatoes and sausage.
On Tuesday we had turkey sandwiches with leftover turkey from Christmas.
On Wednesday we had baked potatoes
Tonight we are having grilled cheese sandwiches with tomato soup
Tomorrow we are having a casserole where you fry some sausage (ground meat, like hamburger, only it's sausage) put it in a glass pan with raw rice, a can of tomatoes (or mushed up tomatoes if you have an abundance of those) a little water, seasonings (I like thyme, basil, paprika, salt, maybe some chili powder), and then chop up half a cabbage and put it on top. Cover the whole thing with tinfoil and bake an hour if it's white rice, and two hours if it's brown rice. Sprinkle cheese over the cabbage and put it back in to melt.
The day after tomorrow we are having fajitas if I can scrape up the coins to buy a couple of peppers. I have to make homemade tortillas and come up with my own seasoning which is different every time. I just use whatever meat falls off the bones when I cook up bones from my cows, pigs, or chickens (to make broth). I always have sour cream on hand, even if it means all my utilities will be shut off. It's important to keep your priorities straight!
After that I'll make meat pie with the rest of the meat that fell off the bones and some of the broth. The rest of the broth goes in the freezer. My favorite ingredient when I make meat pie? Barley! I add it to the veggies and broth while they are cooking. I've posted this before (I make it a lot) but just to recap, you chop up whatever veggies are wilting in your pantry and fridge, boil them in whatever flavor broth you have (beef, chicken, or pork for me)(or bouillon cubes broth I guess)(or water, then strain the veggies and use a gravy packet) ANYWAY, Strain the veggies from the broth, save the broth, put the veggies and some cooked leftover meat inside a pie crust shell (so easy to make, like five minutes), make gravy from the saved broth, pour it in the shell too, then put another crust over the top and bake it until the crust is cooked, an hour for me because my crust is whole wheat and huge. I cram my glass cake pan as full as I can without overflowing.
The day after that, it will be hamburgers with homemade ground beef, homemade bread, pickled beets, and tomatoes.
The veggies I am trying to use up right now are: cabbage, carrots, beets, tomatoes, potatoes, pumpkin, and butternut squash. If anyone has a favorite recipe using any of those, let me know. I bought fifty pounds of each and keeping ahead of them is fun!
Just for fun, this is what I do for pickled beets. My family eats half a gallon within a month.
Wash the beets and wrap them in foil. Roast them in the oven for three hours or so. Put them in the fridge until you have time to peel and slice them. Uh, then you peel and slice them! Pack them in a gallon jar, or half gallon jar, or old pickle jar, or quart jar, or some kind of container that won't leak if it gets tipped, preferably not plastic because it will get stained. In a saucepan, boil two cups of vinegar (I use apple cider vinegar), two cups of water, and two cups of sugar. That's it! Make sure the sugar is dissolved and pour it over the beets. You don't have to wait for it to cool. Leave them in there up to four months, but mine go way faster than that. Then make another batch, using the same brine if you want, just reboil it. This is enough brine to fill a half gallon jar filled with beets. I'm going to make a gallon this next time, so I'll just double it.
On Monday we had fried potatoes and sausage.
On Tuesday we had turkey sandwiches with leftover turkey from Christmas.
On Wednesday we had baked potatoes
Tonight we are having grilled cheese sandwiches with tomato soup
Tomorrow we are having a casserole where you fry some sausage (ground meat, like hamburger, only it's sausage) put it in a glass pan with raw rice, a can of tomatoes (or mushed up tomatoes if you have an abundance of those) a little water, seasonings (I like thyme, basil, paprika, salt, maybe some chili powder), and then chop up half a cabbage and put it on top. Cover the whole thing with tinfoil and bake an hour if it's white rice, and two hours if it's brown rice. Sprinkle cheese over the cabbage and put it back in to melt.
The day after tomorrow we are having fajitas if I can scrape up the coins to buy a couple of peppers. I have to make homemade tortillas and come up with my own seasoning which is different every time. I just use whatever meat falls off the bones when I cook up bones from my cows, pigs, or chickens (to make broth). I always have sour cream on hand, even if it means all my utilities will be shut off. It's important to keep your priorities straight!
After that I'll make meat pie with the rest of the meat that fell off the bones and some of the broth. The rest of the broth goes in the freezer. My favorite ingredient when I make meat pie? Barley! I add it to the veggies and broth while they are cooking. I've posted this before (I make it a lot) but just to recap, you chop up whatever veggies are wilting in your pantry and fridge, boil them in whatever flavor broth you have (beef, chicken, or pork for me)(or bouillon cubes broth I guess)(or water, then strain the veggies and use a gravy packet) ANYWAY, Strain the veggies from the broth, save the broth, put the veggies and some cooked leftover meat inside a pie crust shell (so easy to make, like five minutes), make gravy from the saved broth, pour it in the shell too, then put another crust over the top and bake it until the crust is cooked, an hour for me because my crust is whole wheat and huge. I cram my glass cake pan as full as I can without overflowing.
The day after that, it will be hamburgers with homemade ground beef, homemade bread, pickled beets, and tomatoes.
The veggies I am trying to use up right now are: cabbage, carrots, beets, tomatoes, potatoes, pumpkin, and butternut squash. If anyone has a favorite recipe using any of those, let me know. I bought fifty pounds of each and keeping ahead of them is fun!
Just for fun, this is what I do for pickled beets. My family eats half a gallon within a month.
Wash the beets and wrap them in foil. Roast them in the oven for three hours or so. Put them in the fridge until you have time to peel and slice them. Uh, then you peel and slice them! Pack them in a gallon jar, or half gallon jar, or old pickle jar, or quart jar, or some kind of container that won't leak if it gets tipped, preferably not plastic because it will get stained. In a saucepan, boil two cups of vinegar (I use apple cider vinegar), two cups of water, and two cups of sugar. That's it! Make sure the sugar is dissolved and pour it over the beets. You don't have to wait for it to cool. Leave them in there up to four months, but mine go way faster than that. Then make another batch, using the same brine if you want, just reboil it. This is enough brine to fill a half gallon jar filled with beets. I'm going to make a gallon this next time, so I'll just double it.
Subscribe to:
Posts (Atom)