This was kind of a fun recipe I just made. It was super easy to make and the thing I liked most is that you could serve it a few different ways. It's a spin on chile verde but with chicken so you can use it any way you would with the chile verde; tacos, burritos, enchiladas, tostadas, or just served over rice . It's a bit on the spicy side so if you don't handle heat or you have little kids it's probably not for you. For the rest of us who like our Mexican food this is a must try!
2 chicken breasts cooked and shredded ( just throw in crock pot frozen season if like low 5 hrs or boil with onion, red pepper, and 1 qt water and use left over water instead of chicken broth)
1 onion minced
1 red pepper minced
3-4 minced garlic cloves (I just buy the jar of already minced usually found in produce section)
1 T cumin
1 can green chilies
1 cup green salsa
2 cups chicken broth (I just make broth using chicken bouillon granules)
Saute onion and red pepper in a little butter or oil ( this is not necessary if you boiled with chicken) Add remaining ingredients and simmer on medium low heat for 1 hour with lid off. And it's as easy as that!
Wednesday, February 17, 2010
Whole Wheat Carrot Cake Muffins
I've been trying to save money buy making more of my food rather then just buy everything. One of the things I've been doing is making muffins for breakfast instead of buying cereal. I have been totally surprised at how much this has saved me. Cereal can be so expensive $3-4 a box, even though I know you can get some really good deals with coupons I always seem to like the expensive stuff that never goes on sale. Not to mention I just get bored of cereal every morning, and let's be honest, it gives me something to do that I enjoy. So if your like me and sick of cereal try these Carrot Cake Muffins that I found on Studio 5 from I Can't Believe It's Food Storage by Crystal Godfrey.
2 c. brown sugar
1 c. oil
3 eggs ( you can you powdered eggs here by just adding these in with the dry ingredients)
3 c. carrots finely grated (can also use food storage carrots just finely chopped)
1 c. crushed pineapple
2 t. vanilla
3 c. whole wheat flour
1 t. salt
1 T. baking soda
1 t. cinnamon
1 c. raisins soaked in water- optional
1 c. walnuts-optional
Mix oil and su gar. Add eggs, carrots, pineapple and vanilla. Mix well. In separate bowl mix flour, salt, baking soda, and cinnamon. Add raisins and walnuts. Combine with wet ingredients, do not over mix. To be honest this recipe was posted without a baking temperature and I guessed 375, but that seemed to be too hot as mine got slightly over cooked too fast, so I would assume it should be 350 15-20 minutes.
2 c. brown sugar
1 c. oil
3 eggs ( you can you powdered eggs here by just adding these in with the dry ingredients)
3 c. carrots finely grated (can also use food storage carrots just finely chopped)
1 c. crushed pineapple
2 t. vanilla
3 c. whole wheat flour
1 t. salt
1 T. baking soda
1 t. cinnamon
1 c. raisins soaked in water- optional
1 c. walnuts-optional
Mix oil and su gar. Add eggs, carrots, pineapple and vanilla. Mix well. In separate bowl mix flour, salt, baking soda, and cinnamon. Add raisins and walnuts. Combine with wet ingredients, do not over mix. To be honest this recipe was posted without a baking temperature and I guessed 375, but that seemed to be too hot as mine got slightly over cooked too fast, so I would assume it should be 350 15-20 minutes.
Tuesday, February 16, 2010
Grape Salad
Since you all hopefully know how to make spaghetti, I won't waste a post in saying that's what I had for dinner last night. I did on the other hand make this grape salad last Sunday, and to be honest I've only ever had a small bite of this salad last Summer, again the whole dairy thing for me:( It must have been good though because the whole bowl was gone in minutes and nobody could stop talking about how good it was.
This is one of those so called salads that are more like a dessert than a salad. These are a staple to a Sunday dinner at my in-laws. My mother-in-law is kind of like the queen of all jello, pudding, fruit salads. My family on the other hand would only see something like this if I happen to bring it over, and would then proceed to tell me "this is more like a dessert." Kind of funny the differences you notice in each others families after you get married. Sometimes I think I'm kind of the odd ball in my husbands family. I think they always worry what I'm going to come up with to bring to family get togethers, my husband included. I've always tried to be respectful of their differences so I think they've finally started to trust me to bring more than just a bag of chips:) My family on the other hand is where I try out all my new and sometimes different recipes. The only bad thing about this is that my family has no censor in telling me how they felt about it. They have no problem telling me how something didn't turn out or that I should have done it a different way. So whether your more like my in-laws who live on these salads, or your more like my family who thinks of this as a dessert, I say give it a try!
2 lbs red seedless grapes (I just used a bag from Walmart)
8 oz cream cheese
8 oz sour cream
1/2 c. sugar
1 t. vanilla
Topping
1/2 c. brown sugar
1/4 t. cinnamon
1/2 c. pecans
Mix cream cheese, sour cream, sugar, and vanilla until smooth. Stir in grapes. Transfer to medium serving bowl. Combine topping ingredients and sprinkle over salad.
This is one of those so called salads that are more like a dessert than a salad. These are a staple to a Sunday dinner at my in-laws. My mother-in-law is kind of like the queen of all jello, pudding, fruit salads. My family on the other hand would only see something like this if I happen to bring it over, and would then proceed to tell me "this is more like a dessert." Kind of funny the differences you notice in each others families after you get married. Sometimes I think I'm kind of the odd ball in my husbands family. I think they always worry what I'm going to come up with to bring to family get togethers, my husband included. I've always tried to be respectful of their differences so I think they've finally started to trust me to bring more than just a bag of chips:) My family on the other hand is where I try out all my new and sometimes different recipes. The only bad thing about this is that my family has no censor in telling me how they felt about it. They have no problem telling me how something didn't turn out or that I should have done it a different way. So whether your more like my in-laws who live on these salads, or your more like my family who thinks of this as a dessert, I say give it a try!
2 lbs red seedless grapes (I just used a bag from Walmart)
8 oz cream cheese
8 oz sour cream
1/2 c. sugar
1 t. vanilla
Topping
1/2 c. brown sugar
1/4 t. cinnamon
1/2 c. pecans
Mix cream cheese, sour cream, sugar, and vanilla until smooth. Stir in grapes. Transfer to medium serving bowl. Combine topping ingredients and sprinkle over salad.
Sunday, February 14, 2010
Berry Orange Rolls
Whether you want a sweet treat for breakfast of just a yummy dessert, you have to try these Berry Orange Rolls. I saw these on Studio 5 and had to try them out for a Valentine's treat for Frank to take to work. I changed it just a little, but I'm sure either way is really good. The recipe calls for a can of raspberry pie filling and I thought I would take it a step further and make my own raspberry sauce. Needless to say the pan is empty, so I hope you enjoy them as much as we did!
One bag of Rhodes Orange Rolls
One pkg of orange cream frosting (comes with orange rolls)
1 cup raspberry pie filling or one batch raspberry sauce
Place orange rolls on bottom of 9x13 greased pan. Top with raspberry pie filling. If using raspberry sauce just use one large spoonful on each roll, there will be some sauce left over (use left over on ice cream for another sweet treat:). Bake at 350 for 15-20 for pie filling or 30-40 minutes for raspberry sauce.
Raspberry Sauce
1 pt raspberries
1/4 c. sugar
2 T. orange juice
3 T. corn starch
1 C. cold water
In small sauce pan combine raspberries, sugar, and orange juice. Combine cornstarch and water and stir until cornstarch is dissolved and add to berry mixture. Bring to boil and allow to simmer for about 5 minutes or until mixture is a thick consistency, stirring continuously.
One bag of Rhodes Orange Rolls
One pkg of orange cream frosting (comes with orange rolls)
1 cup raspberry pie filling or one batch raspberry sauce
Place orange rolls on bottom of 9x13 greased pan. Top with raspberry pie filling. If using raspberry sauce just use one large spoonful on each roll, there will be some sauce left over (use left over on ice cream for another sweet treat:). Bake at 350 for 15-20 for pie filling or 30-40 minutes for raspberry sauce.
Raspberry Sauce
1 pt raspberries
1/4 c. sugar
2 T. orange juice
3 T. corn starch
1 C. cold water
In small sauce pan combine raspberries, sugar, and orange juice. Combine cornstarch and water and stir until cornstarch is dissolved and add to berry mixture. Bring to boil and allow to simmer for about 5 minutes or until mixture is a thick consistency, stirring continuously.
Friday, February 12, 2010
Crunchy Chicken Casserole
I got this recipe at my little recipe exchange group. It was one of my favorite casseroles there and it's super easy so I hope you like it!
3 c. cooked chicken breasts, cut into chunks (I cooked 2 chicken breasts)
3 c. chow mein noodles ( you can find these with all the Chinese food)
3 c. diced celery
1 small onion chopped
3/4 c. salted cashews
3/4 c. chicken broth
2 cans cream of mushroom
1 can cream of chicken
salt and pepper to taste
Combine all ingredients reserving 3/4 c. of the chow mein noodles. Pour into greased 9x13 pan. Bake covered at 325 for 45 minutes. Sprinkle reserved 3/4 c. noodles on top and cook another 10 minutes.
3 c. cooked chicken breasts, cut into chunks (I cooked 2 chicken breasts)
3 c. chow mein noodles ( you can find these with all the Chinese food)
3 c. diced celery
1 small onion chopped
3/4 c. salted cashews
3/4 c. chicken broth
2 cans cream of mushroom
1 can cream of chicken
salt and pepper to taste
Combine all ingredients reserving 3/4 c. of the chow mein noodles. Pour into greased 9x13 pan. Bake covered at 325 for 45 minutes. Sprinkle reserved 3/4 c. noodles on top and cook another 10 minutes.
Wednesday, February 10, 2010
Crock Pot Marinara Chicken
I actually made something totally different last night. It was a Mexican dish made in the crock pot, but I wasn't thoroughly impressed with it so I'm giving you this one instead. I love love love this recipe, unfortunately I'll probably never make it again because I'm allergic to milk and it calls for whipping cream and I try really hard to stay away from dairy products. I usually will just substitute with other things, but it doesn't work for everything and whipping cream is one of those things. This recipe is from an old ward cook book of mine. Sometimes these can be some of the best places to find recipes. Anyways, I hope you like this one as much as I did, and it's another crock pot one which everyone seems to like, so give it a try!
4-5 chicken breasts
1 Tb. melted butter
1 pkg. dry Italian dressing
1 bottle Marinara Sauce ( I used Paul Newman, also suggested in original recipe)
1 t. crushed red pepper- don't be scared this really doesn't make it real spicy, but it is optional
1/2 c. whipping cream
Put 1/2 inch of water in bottom of crock pot. Cut all fat off chicken, cut into thick pieces and put in water (or you could probably just use chicken tenders just don't cook as long) Drizzle butter over chicken. Sprinkle Italian dressing over chicken and let cook on high for 2-3 hours. Pour marinara sauce over chicken and let cook on low for another 1-2 hours. One half hour before eating add crushed red pepper and whipping cream. Serve over your favorite pasta.
4-5 chicken breasts
1 Tb. melted butter
1 pkg. dry Italian dressing
1 bottle Marinara Sauce ( I used Paul Newman, also suggested in original recipe)
1 t. crushed red pepper- don't be scared this really doesn't make it real spicy, but it is optional
1/2 c. whipping cream
Put 1/2 inch of water in bottom of crock pot. Cut all fat off chicken, cut into thick pieces and put in water (or you could probably just use chicken tenders just don't cook as long) Drizzle butter over chicken. Sprinkle Italian dressing over chicken and let cook on high for 2-3 hours. Pour marinara sauce over chicken and let cook on low for another 1-2 hours. One half hour before eating add crushed red pepper and whipping cream. Serve over your favorite pasta.
Monday, February 8, 2010
Leftover Ham Casserole
I always have a hard time with using up left over ham. I usually choose between ham fried rice, breakfast burrito, or the heavenly ham casserole I shared with you earlier. This time I thought I'd venture out and make up my own concoction. It came out pretty good, but I still think I will change it up a little if I make it again. So once again, I'll tell you what I did make it with and how I'd change it if I were to make it again, because if you remember I don't make a lot of the same recipes more than once.
1 c frozen petite peas
1 can cream of celery
2-2 1/2 c. cooked macaroni
1 small onion, diced
1 1/2 c. chopped ham
1/2 c. milk
1-2 c. cheese- on my husband's half of course:)
pepper to taste
Combine everything in a greased 9x13. Cover and cook on 400 for 30 minutes.
If I were to do this again I would use broccoli instead of peas just to add more flavor and substance, and I would add a can of cream of chicken so it would be a little more creamy. And if you really wanted to go crazy (life on the edge I know:) Add buttered bread crumbs on top.
1 c frozen petite peas
1 can cream of celery
2-2 1/2 c. cooked macaroni
1 small onion, diced
1 1/2 c. chopped ham
1/2 c. milk
1-2 c. cheese- on my husband's half of course:)
pepper to taste
Combine everything in a greased 9x13. Cover and cook on 400 for 30 minutes.
If I were to do this again I would use broccoli instead of peas just to add more flavor and substance, and I would add a can of cream of chicken so it would be a little more creamy. And if you really wanted to go crazy (life on the edge I know:) Add buttered bread crumbs on top.
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