Sunday, January 24, 2010
Friday, January 15, 2010
Broccolli and Cheese Soup
1/2 head cauliflower, chopped (optional)
1/2 head broccoli, chopped
2 C grated carrots (I used a bag of grated carrots)
1/2 onion, chopped
fresh ground pepper
1 tsp salt
1 tsp basil
2 14 oz cans chicken broth
2 chicken bouillon cubes
1 stick butter
3/4 C flour
1 QT half and half
8 oz cubed cream cheese or velvetta (I used 14 oz of Velevetta because I like cheese)
Chop veggies. It doesn't have to be a fine chop, mine was like this:
Put broccoli, cauliflower, carrots, onion, broth, bouillon, and seasonings in stockpot. Simmer on medium low about 12-15 minutes. DO NOT BOIL.
(I didn't measure any veggies so it we ended up needing more chicken broth)
In a separate saucepan add butter and let melt then add flour. Stir until thick, about the consistency of peanut butter. (You are making another white sauce) Then add half and half. Stir on medium heat until thick and cream. Thick enough that the sauce is pulling away from the sides of the pan. Then add your cheese and stir until melted.
Combine the cheese sauce with the veggies in stockpot and simmer until serving.
Yes, I know my soup bowl is overflowing, and no, I couldn't finish it. I poured my soup in a normal bowl and then remembered the sour dough soup bowls I bought. So then I poured my soup in my soup bowl and this is what happened. Ha ha.
Recipe courtesy of my mother in law DeAnne.
1/2 head broccoli, chopped
2 C grated carrots (I used a bag of grated carrots)
1/2 onion, chopped
fresh ground pepper
1 tsp salt
1 tsp basil
2 14 oz cans chicken broth
2 chicken bouillon cubes
1 stick butter
3/4 C flour
1 QT half and half
8 oz cubed cream cheese or velvetta (I used 14 oz of Velevetta because I like cheese)
Chop veggies. It doesn't have to be a fine chop, mine was like this:
Put broccoli, cauliflower, carrots, onion, broth, bouillon, and seasonings in stockpot. Simmer on medium low about 12-15 minutes. DO NOT BOIL.(I didn't measure any veggies so it we ended up needing more chicken broth)
In a separate saucepan add butter and let melt then add flour. Stir until thick, about the consistency of peanut butter. (You are making another white sauce) Then add half and half. Stir on medium heat until thick and cream. Thick enough that the sauce is pulling away from the sides of the pan. Then add your cheese and stir until melted.
Combine the cheese sauce with the veggies in stockpot and simmer until serving.
Yes, I know my soup bowl is overflowing, and no, I couldn't finish it. I poured my soup in a normal bowl and then remembered the sour dough soup bowls I bought. So then I poured my soup in my soup bowl and this is what happened. Ha ha. Recipe courtesy of my mother in law DeAnne.
Wednesday, January 13, 2010
I have started to realize and I'm sure you have too, that I don't really stick to my menu. With my husbands working the graveyard shift half of the week he misses a lot of dinner. So most of the time I make really quick stuff that the kids will like and then I just eat . . . whatever.
I also realized that since I am in no way a perfectionist I might start posting what I "really make for dinner" not just the good recipes that turn out. For example:
Tonight all I did was fry some hamburger patties and onions in olive oil and worts sauce. I also made some hash browns to go with it. That is what Bryan and I had. The girls had leftover frozen chicken patties and applesauce.
Now that is what I REALLY had for dinner tonight.
I also realized that since I am in no way a perfectionist I might start posting what I "really make for dinner" not just the good recipes that turn out. For example:
Tonight all I did was fry some hamburger patties and onions in olive oil and worts sauce. I also made some hash browns to go with it. That is what Bryan and I had. The girls had leftover frozen chicken patties and applesauce.
Now that is what I REALLY had for dinner tonight.
Tuesday, January 12, 2010
Crockpot Chicken Tacos
2 chicken breasts
1 can diced tomatoes
1 can green chilies
1/3 C onion, chopped or dried
1 T chili powder
1 T Worts sauce
1 T minced garlic
Place all ingredients in crockpot. Give it a good stir and cook on high for 4 hours (thawed chicken) or on low for 5-6 hours. Shred chicken one hour before serving.
Serve with your favorite taco toppings.
I think adding cilantro to this recipe either in the crockpot or served on top would make it extra awesome!
Recipe courtesy of Tiff H.
ps. The chicken in the picture isn't raw, it just looks that way. I think those are onions. ha ha
Snickerdoodles
1 C butter, softened
1/2 C sugar
1/2 C brown sugar
1/2 tsp baking soda
1 egg
2 C flour
1 tsp vanilla
Combine butter, sugars, egg, and vanilla. Then add soda and flour. Make 1 inch balls and roll in cinnamon and sugar.
Bake @ 350 for 8-10 minutes. I have found with these cookies, the less cooking time the better. I like mine really soft.
Tuesday, January 5, 2010
Sour Cream Enchiladas
This is my family's FAVORITE enchilada recipe. Nothing compares, you won't be disappointed I promise. I love it because it is so simple and requires so few ingredients. Usually I have everything on hand except the cheese.
4-5 chicken tenders
1/2 diced onion
1 small can green chilies
1 1/2 T flour
3/4 chicken broth
1/2 carton sour cream
1 T parsley
1 C Monterey Jack cheese
6 flour tortillas
First dice chicken tenders and set aside. Dice onion, I like mine REALLY fine. Then saute onion in butter until slightly cooked, add chicken, and green chilies. Cook until chicken is cooked through.
In small saucepan gradually stir broth into flour. Whisk until mixture is thick and bubbly. Cook additional minute then remove from heat. Stir in sour cream, parsley, pepper, and 1/2 of cheese.
Add half of the sour cream mixture into the chicken and stir it up.
Warm tortillas in microwave. Spoon chicken in tortilla, roll and place seam side down in greased 9x13 casserole dish. Pour remaining sour cream mixture on top of enchiladas and top with remaining cheese.
Cover and bake at 350 for 25 minutes or until heated through and bubbly. The last 5 minutes remove cover so cheese gets nice and melted.
(Recipe courtesy of my momma, Teresa)
4-5 chicken tenders
1/2 diced onion
1 small can green chilies
1 1/2 T flour
3/4 chicken broth
1/2 carton sour cream
1 T parsley
1 C Monterey Jack cheese
6 flour tortillas
First dice chicken tenders and set aside. Dice onion, I like mine REALLY fine. Then saute onion in butter until slightly cooked, add chicken, and green chilies. Cook until chicken is cooked through.In small saucepan gradually stir broth into flour. Whisk until mixture is thick and bubbly. Cook additional minute then remove from heat. Stir in sour cream, parsley, pepper, and 1/2 of cheese.
Add half of the sour cream mixture into the chicken and stir it up.
Warm tortillas in microwave. Spoon chicken in tortilla, roll and place seam side down in greased 9x13 casserole dish. Pour remaining sour cream mixture on top of enchiladas and top with remaining cheese.
Cover and bake at 350 for 25 minutes or until heated through and bubbly. The last 5 minutes remove cover so cheese gets nice and melted.
(Recipe courtesy of my momma, Teresa)