Originally from My Kitchen Cafe. I used whole-wheat pasta and omitted the chilies because I could only find medium green enchilada sauce instead of mild. It worked great! You can garnish with extra sour cream, cheese, diced tomatoes, green onions, or crushed tortilla chips. I didn't try any of these and still thought it was really good. Can't really go wrong with lots of sour cream and cheese!
Ingredients:
2-3 chicken breasts, cooked and cubed or shredded
2 tablespoons olive oil
2 garlic cloves, finely minced
1 medium onion, diced
1 red pepper, diced
4-ounce can diced green chilies
1/2 teaspoon salt
2 teaspoons chili powder
1 teaspoon cumin
2 (10-oz) can green chili enchilada sauce
2/3 cup red enchilada sauce
1 can large black olives, cut into slices
1 cup sour cream
1 1/2 cups shredded cheese
16-20 oz. penne pasta (Depending on how "saucy" you want the pasta)
Directions:
1. Bring a large pot of water to a boil.
2. Cook the pasta until tender.
3. While the pasta is cooking, heat the oil in a large nonstick skillet and add the onion.
4. Cook for 2-3 minutes until onion is translucent.
5. Add the garlic and red pepper and cook for another 2 minutes, until pepper is barely tender.
6. Add the cooked chicken, green chilies, spices, enchilada sauces and olives.
7. Let the sauce simmer for about 8-10 minutes.
8. Add the sour cream and cheese and heat through, until the cheese is melted (but don't boil!).
9. Pour the sauce over the hot pasta.
Tuesday, January 26, 2010
Wednesday, January 20, 2010
Shrimp Jambalaya
Shrimp Jambalaya
by: The New Creative Crock Pot Slow Cooker Cookbook
12 oz boneless skinless chicken breasts
8 oz smoked sausage of your choice
8 oz smoked ham, diced
1 green pepper, finely chopped
1 med onion, chopped
2 stalks celery, finely sliced
4 cloves garlic, minced
1 - 14.5 oz can whole tomatoes
1/3 c. tomato paste
1 c. chicken broth (or 1 bullion cube and 1 c. water)
1 Tbs dried parsley
1.5 tsp dried basil
1/2 tsp dried oregano
1.5 tsp prepared hot sauce
1.5 tsp cayenne pepper
1 tsp black pepper
salt to taste
1 lb. fresh shrimp
4 cups cooked rice
Cut chicken into bite sized pieces. Add all remaining ingredients, except shrimp and rice to crock pot.
Cover, cook 8 - 10 hours or on high for 3-4. Add shrimp during last 30 minutes of cooking.
Serve over rice when ready to serve.
*You can eyeball the meat proportions, and include/exclude what meat you want. You can also just buy Cajun seasoning to save some time on all the spices if you think you'll use it.
by: The New Creative Crock Pot Slow Cooker Cookbook
12 oz boneless skinless chicken breasts
8 oz smoked sausage of your choice
8 oz smoked ham, diced
1 green pepper, finely chopped
1 med onion, chopped
2 stalks celery, finely sliced
4 cloves garlic, minced
1 - 14.5 oz can whole tomatoes
1/3 c. tomato paste
1 c. chicken broth (or 1 bullion cube and 1 c. water)
1 Tbs dried parsley
1.5 tsp dried basil
1/2 tsp dried oregano
1.5 tsp prepared hot sauce
1.5 tsp cayenne pepper
1 tsp black pepper
salt to taste
1 lb. fresh shrimp
4 cups cooked rice
Cut chicken into bite sized pieces. Add all remaining ingredients, except shrimp and rice to crock pot.
Cover, cook 8 - 10 hours or on high for 3-4. Add shrimp during last 30 minutes of cooking.
Serve over rice when ready to serve.
*You can eyeball the meat proportions, and include/exclude what meat you want. You can also just buy Cajun seasoning to save some time on all the spices if you think you'll use it.
Tuesday, January 19, 2010
Kalua Pig - Mainland Style
This recipe comes from my Aunt Michelle who lives in Kona and my cousin Rachel. Definitely a traditional luau fare, but much easier than roasting a pig underground!
Ingredients:
Pork Butt/Shoulder
2 TBSP ginger (grated)
1/4 Cup Liquid Smoke
Rock Salt/Sea Salt Crystals
1 Cup Chicken Broth
Chopped Cabbage (optional)
Directions:
1. Brown the outside of the meat using your favorite seasoning salt (optional, I didn't).
2. Mix liquid smoke and ginger together and rub into the meat.
3. Then rub meat with salt.
4. Place meat in crock pot and pour in remaining liquid smoke mixture and chicken broth.
5. Cook on low setting for 8-10 hours.
6. Add salt as necessary.
7. When ready to serve, separate from the bone and pull apart, removing any visible fat.
8. Mix in cabbage and serve over rice.
Hint: The real flavor comes from the liquid smoke and the rock/sea salt so be generous with both.
Ingredients:
Pork Butt/Shoulder
2 TBSP ginger (grated)
1/4 Cup Liquid Smoke
Rock Salt/Sea Salt Crystals
1 Cup Chicken Broth
Chopped Cabbage (optional)
Directions:
1. Brown the outside of the meat using your favorite seasoning salt (optional, I didn't).
2. Mix liquid smoke and ginger together and rub into the meat.
3. Then rub meat with salt.
4. Place meat in crock pot and pour in remaining liquid smoke mixture and chicken broth.
5. Cook on low setting for 8-10 hours.
6. Add salt as necessary.
7. When ready to serve, separate from the bone and pull apart, removing any visible fat.
8. Mix in cabbage and serve over rice.
Hint: The real flavor comes from the liquid smoke and the rock/sea salt so be generous with both.
Restaurant Thai Yellow Curry
I got this recipe from a Thai lady in my mom's ward in Puyallup, WA whose family owns a Thai restaurant there. This calls for some specific ingredients that I got from the Asian market in Ypsi. If you want to make this while I still live near you please use the stuff I already bought! There is a ton left. Seriously.
Ingredients:
1 can Mae Ploy Coconut Milk
½ TBSP Healthy Boy Soy Sauce(Mushrooom)
1/8 Cup Mae Ploy Yellow Curry paste (squeeze out of bag, do not use spoon, or paste will mold.)
1 lb. Chicken Breast
5 large carrots, chopped
5-6 red or yellow potatoes, chopped
1 white onion, chopped
(optional) Pinch Kiefer Lime Leaves
(optional) Small chunk Galangal root
2 tea Salt, or to taste
1 TBSP Chicken Boulon
¼ cup sugar
Directions:
1. Pour top half of coconut milk into large pot.
2. Once boiling: Add curry paste, Kiefer Lime leaves, Galangal root. You want it to look smooth.
3. Add Chicken, potatoes, carrots, onion, salt, the rest of coconut milk, chicken boulon, sugar, soy sauce; mix together.
4. Once mixture is boiling, reduce heat and simmer.
5. Ready when chicken is done, and potatoes are tender.
Ingredients:
1 can Mae Ploy Coconut Milk
½ TBSP Healthy Boy Soy Sauce(Mushrooom)
1/8 Cup Mae Ploy Yellow Curry paste (squeeze out of bag, do not use spoon, or paste will mold.)
1 lb. Chicken Breast
5 large carrots, chopped
5-6 red or yellow potatoes, chopped
1 white onion, chopped
(optional) Pinch Kiefer Lime Leaves
(optional) Small chunk Galangal root
2 tea Salt, or to taste
1 TBSP Chicken Boulon
¼ cup sugar
Directions:
1. Pour top half of coconut milk into large pot.
2. Once boiling: Add curry paste, Kiefer Lime leaves, Galangal root. You want it to look smooth.
3. Add Chicken, potatoes, carrots, onion, salt, the rest of coconut milk, chicken boulon, sugar, soy sauce; mix together.
4. Once mixture is boiling, reduce heat and simmer.
5. Ready when chicken is done, and potatoes are tender.
Super Easy Pork Tacos
My sisters would talk about this pork and I thought it sounded too easy to be that good, but it's is really easy and makes really good pork. Size doesn't matter too much, just pick something that works.
Ingredients:
1 jar of salsa
1 pork roast
Directions:
1. Put roast in crockpot.
2. Pour salsa over roast.
3. Cook on low for 6-8 hours, until meat can shred with a fork.
4. Use shredded pork as meat for soft tacos (or quesadillas or whatever else).
Ingredients:
1 jar of salsa
1 pork roast
Directions:
1. Put roast in crockpot.
2. Pour salsa over roast.
3. Cook on low for 6-8 hours, until meat can shred with a fork.
4. Use shredded pork as meat for soft tacos (or quesadillas or whatever else).
Tropical Chicken Sandwiches
I serve these in whole-wheat pitas. Super easy and yummy!
Ingredients:
1 - 12.5 oz. can chicken (drained)
1 - 11 oz. can mandarin oranges (drained)
1/2 cup crushed pineapple
1/4 cup shredded coconut
1 T. milk
1/2 cup mayo (I used light)
1/2 tea. garlic salt
1/2 tea. sugar
Directions:
1. Mix together well.
2. Serve on croissant rolls or in whole-wheat pitas.
Ingredients:
1 - 12.5 oz. can chicken (drained)
1 - 11 oz. can mandarin oranges (drained)
1/2 cup crushed pineapple
1/4 cup shredded coconut
1 T. milk
1/2 cup mayo (I used light)
1/2 tea. garlic salt
1/2 tea. sugar
Directions:
1. Mix together well.
2. Serve on croissant rolls or in whole-wheat pitas.
Chicken Crescents
To make this really easy, I just used canned chicken. FYI - I tend to have leftover chicken mixture.
Ingredients:
1/2 tea. pepper
8 oz. cream cheese
4 tea. butter, softened
2 c. chopped or shredded cooked chicken
2 pkgs. crescent rolls
Melted butter
Bread crumbs
Directions:
1. Preheat oven to 350 degrees.
2. Mix first 3 ingredients in a bowl.
3. Add chicken.
4. Open and lay out uncooked crescent rolls.
5. Drop a small ball of chicken mixture on wide end of uncooked crescent roll.
6. Roll up.
7. Dip roll in melted butter and roll in bread crumbs.
8. Bake for 20 minutes.
Ingredients:
1/2 tea. pepper
8 oz. cream cheese
4 tea. butter, softened
2 c. chopped or shredded cooked chicken
2 pkgs. crescent rolls
Melted butter
Bread crumbs
Directions:
1. Preheat oven to 350 degrees.
2. Mix first 3 ingredients in a bowl.
3. Add chicken.
4. Open and lay out uncooked crescent rolls.
5. Drop a small ball of chicken mixture on wide end of uncooked crescent roll.
6. Roll up.
7. Dip roll in melted butter and roll in bread crumbs.
8. Bake for 20 minutes.
Taco Soup
Super easy, super good!
Ingredients:
1 can chicken
1 can kidney beans
1 can black beans
1 can corn
1 can stewed tomatores
1 can tomato sauce
Taco seasoning to taste
Directions:
1. Warm chicken in bottom of saucepan, season it with taco seasoning.
2. Add all other ingredients.
3. Simmer until warm.
4. Serve with grated cheese, sour cream, and tortilla chips.
Ingredients:
1 can chicken
1 can kidney beans
1 can black beans
1 can corn
1 can stewed tomatores
1 can tomato sauce
Taco seasoning to taste
Directions:
1. Warm chicken in bottom of saucepan, season it with taco seasoning.
2. Add all other ingredients.
3. Simmer until warm.
4. Serve with grated cheese, sour cream, and tortilla chips.
Cheese Fondue
This can be made with any type of grated cheese. Buy stuff already cut up to make it super easy.
Ingredients:
2 - 10 3/4 oz. cans condensed cheese soup
2 cups grated sharp cheddar cheese
1 T. Worcestershire sauce
1 tea. lemon juice
Directions:
1. Combine all ingredients in pot and cook on medium-low until smooth.
2. Serve with fondue items such as:
Ingredients:
2 - 10 3/4 oz. cans condensed cheese soup
2 cups grated sharp cheddar cheese
1 T. Worcestershire sauce
1 tea. lemon juice
Directions:
1. Combine all ingredients in pot and cook on medium-low until smooth.
2. Serve with fondue items such as:
- grape tomatoes
- cut up hot dogs or li'l smokies
- carrots
- apples
- broccoli
- cauliflower
- string cheese
- celery
- bread cubes
Southwestern Turkey Burger
Can't remember where I originally got this. Don't be afraid of the turkey! To me, it tastes better than ground beef. I love these burgers. I'm a huge condiment fan and I don't think these need any.
Ingredients:
1 egg white, lightly beaten
1/3 cup cheddar cheese, diced
12 oz. lean ground turkey
1/4 tsp. salt
1 cup kidney beans, drained and rinsed
1/3 cup breadcrumbs
2/3 cup chopped onions
2/3 cup salsa (plus more for topping, if desired)
1 T. canola oil
1 cup green-leaf lettuce (for topping, if desired)
4-6 English muffins or whole-wheat bagels, split and toasted
Directions:
1. In a large bowl, combine egg white, cheese, turkey, salt, kidney beans, breadcrumbs, onion, and salsa and mix thoroughly.
2. Divide the mixture and form 4-6 patties.
3. Tuck any pieces of cheese into the burgers with your fingertips to prevent scorching.
4. Heat oil in a large nonstick pan over medium heat.
5. Add burgers and cook 6-7 minutes per side or until cooked through. (Be careful when flipping, because they have a tendency to fall apart a bit.)
6. Serve on English muffins or bagels with desired toppings.
Ingredients:
1 egg white, lightly beaten
1/3 cup cheddar cheese, diced
12 oz. lean ground turkey
1/4 tsp. salt
1 cup kidney beans, drained and rinsed
1/3 cup breadcrumbs
2/3 cup chopped onions
2/3 cup salsa (plus more for topping, if desired)
1 T. canola oil
1 cup green-leaf lettuce (for topping, if desired)
4-6 English muffins or whole-wheat bagels, split and toasted
Directions:
1. In a large bowl, combine egg white, cheese, turkey, salt, kidney beans, breadcrumbs, onion, and salsa and mix thoroughly.
2. Divide the mixture and form 4-6 patties.
3. Tuck any pieces of cheese into the burgers with your fingertips to prevent scorching.
4. Heat oil in a large nonstick pan over medium heat.
5. Add burgers and cook 6-7 minutes per side or until cooked through. (Be careful when flipping, because they have a tendency to fall apart a bit.)
6. Serve on English muffins or bagels with desired toppings.
Everyone's Favorite Stuffed Pasta Shells
Ingredients:
4 cups shredded mozzarella cheese
1 carton (15 oz.) Ricotta cheese
1 pkg. (10 oz.) frozen, chopped spinach, thawed and drained
1 pkg. jumbo pasta shells, cooked and drained
1 jar spaghetti sauce
Directions:
1. Preheat oven to 350 degrees.
2. Combine cheeses and spinach and stuff into shells.
3. Arrange on a greased baking sheet.
4. Pour spaghetti sauce over shells.
5. Cover and bake for 30 minutes or until heated through.
4 cups shredded mozzarella cheese
1 carton (15 oz.) Ricotta cheese
1 pkg. (10 oz.) frozen, chopped spinach, thawed and drained
1 pkg. jumbo pasta shells, cooked and drained
1 jar spaghetti sauce
Directions:
1. Preheat oven to 350 degrees.
2. Combine cheeses and spinach and stuff into shells.
3. Arrange on a greased baking sheet.
4. Pour spaghetti sauce over shells.
5. Cover and bake for 30 minutes or until heated through.
Ravioli with Balsamic Brown Butter
From Giada De Laurentis via Food Network. This was really yummy the first time I made it and then not as yummy when I made it for dinner group. Maybe because I pushed my luck by using some whole-wheat ravioli? I don't know, but it's quite good when done well! Also, we're not huge nut people, but really liked the addition of the toasted walnuts to this. It adds a ton.
Ingredients:
18 to 20 ounces store-bought ravioli (cheese, mushroom, or squash)
6 tablespoons unsalted butter
2 tablespoons balsamic vinegar
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
1/3 cup toasted, chopped walnuts
1/4 cup grated Parmesan
Directions:
1. Bring a large pot of salted water to a boil over high heat.
2. Add the ravioli and cook 4 to 5 minutes, until tender but still firm to the bite, stirring occasionally. (I like mine soft, not firm.)
3. Drain ravioli onto a large serving platter.
4. Meanwhile, in a medium saucepan cook the butter over medium heat, stirring occasionally.
5. When the foam subsides, and the butter begins to turn a golden brown, about 3 minutes, turn off the heat.
6. Let cool for about 1 minute.
7. Stir in the balsamic vinegar, salt, and pepper.
8. Transfer the ravioli to the saucepan with the balsamic brown butter.
9. Sprinkle walnuts and Parmesan over the top. Serve immediately.
Ingredients:
18 to 20 ounces store-bought ravioli (cheese, mushroom, or squash)
6 tablespoons unsalted butter
2 tablespoons balsamic vinegar
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
1/3 cup toasted, chopped walnuts
1/4 cup grated Parmesan
Directions:
1. Bring a large pot of salted water to a boil over high heat.
2. Add the ravioli and cook 4 to 5 minutes, until tender but still firm to the bite, stirring occasionally. (I like mine soft, not firm.)
3. Drain ravioli onto a large serving platter.
4. Meanwhile, in a medium saucepan cook the butter over medium heat, stirring occasionally.
5. When the foam subsides, and the butter begins to turn a golden brown, about 3 minutes, turn off the heat.
6. Let cool for about 1 minute.
7. Stir in the balsamic vinegar, salt, and pepper.
8. Transfer the ravioli to the saucepan with the balsamic brown butter.
9. Sprinkle walnuts and Parmesan over the top. Serve immediately.
Chicken Fajita Tostadas
I got this from another blog. They are so delicious.
Chicken Fajita Tostadas
2 medium onions, thinly sliced
2 bell peppers, thinly sliced
1 box frozen corn
1 cup prepared salsa (I made my own-- recipe at the bottom)
2 T olive oil
salt and pepper
2 cups cooked and shredded chicken breast
6 corn tortillas
1 cup sharp cheddar
1. Preheat oven to 450. Line a rimmed baking sheet with aluminum foil. On foil combine sliced onions, peppers, frozen corn, and 1/4 C of the salsa. Drizzle with 1 T olive oil. Season with salt and pepper. Move one of your oven racks into the highest position, right under the top broiler. Place cookie sheet on the top rack. Roast veggies, tossing occasionally-- until they are tender and lightly browned-- about 15 to 20 minutes. Add chicken and continue to roast an additional 5 minutes. Transfer chicken and veggies into a bowl and discard foil.
2. On the same hot cookie sheet, arrange tortillas and brush with remaining olive oil. Top with cheese and bake (at the same temp of 450) until edges are golden brown and cheese is very bubbly and melted, 5 to 8 minutes.
3. Top tortillas with chicken and veggie mixture, and then top with salsa.
3-4 Roma tomatoes
1/2 C cilantro
1/2 of an onion
1 jalapeno
1 lime
salt and pepper
Chop tomatoes, cilantro, onion, and seeded jalapeno. Toss in juice of 1 lime and season with salt and pepper.
Chicken Fajita Tostadas
2 medium onions, thinly sliced
2 bell peppers, thinly sliced
1 box frozen corn
1 cup prepared salsa (I made my own-- recipe at the bottom)
2 T olive oil
salt and pepper
2 cups cooked and shredded chicken breast
6 corn tortillas
1 cup sharp cheddar
1. Preheat oven to 450. Line a rimmed baking sheet with aluminum foil. On foil combine sliced onions, peppers, frozen corn, and 1/4 C of the salsa. Drizzle with 1 T olive oil. Season with salt and pepper. Move one of your oven racks into the highest position, right under the top broiler. Place cookie sheet on the top rack. Roast veggies, tossing occasionally-- until they are tender and lightly browned-- about 15 to 20 minutes. Add chicken and continue to roast an additional 5 minutes. Transfer chicken and veggies into a bowl and discard foil.
2. On the same hot cookie sheet, arrange tortillas and brush with remaining olive oil. Top with cheese and bake (at the same temp of 450) until edges are golden brown and cheese is very bubbly and melted, 5 to 8 minutes.
3. Top tortillas with chicken and veggie mixture, and then top with salsa.
3-4 Roma tomatoes
1/2 C cilantro
1/2 of an onion
1 jalapeno
1 lime
salt and pepper
Chop tomatoes, cilantro, onion, and seeded jalapeno. Toss in juice of 1 lime and season with salt and pepper.
Cucumber Sandwiches
Originally from allrecipes.com. I served this at book club. I'd never really had rye bread before, but it was good in this combo.
Ingredients:
1 (8 ounce) package cream cheese, room temp
3 tablespoons sour cream
1 (.7 ounce) package dry Italian-style salad dressing mix
1 (1 pound) loaf cocktail rye bread
2 cucumbers, sliced
Directions:
1. In a small bowl, blend cream cheese, sour cream and dry Italian-style salad dressing mix.
2. Arrange cocktail rye bread slices on a medium serving dish.
3. Spread with the cream cheese mixture.
4. Top each with a cucumber slice.
Ingredients:
1 (8 ounce) package cream cheese, room temp
3 tablespoons sour cream
1 (.7 ounce) package dry Italian-style salad dressing mix
1 (1 pound) loaf cocktail rye bread
2 cucumbers, sliced
Directions:
1. In a small bowl, blend cream cheese, sour cream and dry Italian-style salad dressing mix.
2. Arrange cocktail rye bread slices on a medium serving dish.
3. Spread with the cream cheese mixture.
4. Top each with a cucumber slice.
Delicious Ham and Potato Soup
Originally from allrecipes.com. I put mine in the slow cooker in the morning. Watch the potatoes, they may get too soft. Leave the butter/flour/milk combo until about a half our or so before serving. I used evaporated milk because I read someone sometimes had problems with milk curdling in their crockpot. I didn't want to risk it so I've never tried it.
Ingredients:
3 1/2 cups peeled and diced potatoes
1/3 cup diced celery
1/3 cup finely chopped onion
3/4 cup diced cooked ham
3 1/4 cups water
2 tablespoons chicken bouillon granules
1/2 teaspoon salt, or to taste
1 teaspoon ground white or black pepper, or to taste
5 tablespoons butter
5 tablespoons all-purpose flour
2 cups milk
Directions:
1. Combine the potatoes, celery, onion, ham and water in a stockpot. Bring to a boil, then cook over medium heat until potatoes are tender, about 10 to 15 minutes.
2. Stir in the chicken bouillon, salt and pepper.
3. In a separate saucepan, melt butter over medium-low heat.
4. Whisk in flour with a fork, and cook, stirring constantly until thick, about 1 minute.
5. Slowly stir in milk as not to allow lumps to form until all of the milk has been added.
6. Continue stirring over medium-low heat until thick, 4 to 5 minutes.
7. Stir the milk mixture into the stockpot, and cook soup until heated through.
Ingredients:
3 1/2 cups peeled and diced potatoes
1/3 cup diced celery
1/3 cup finely chopped onion
3/4 cup diced cooked ham
3 1/4 cups water
2 tablespoons chicken bouillon granules
1/2 teaspoon salt, or to taste
1 teaspoon ground white or black pepper, or to taste
5 tablespoons butter
5 tablespoons all-purpose flour
2 cups milk
Directions:
1. Combine the potatoes, celery, onion, ham and water in a stockpot. Bring to a boil, then cook over medium heat until potatoes are tender, about 10 to 15 minutes.
2. Stir in the chicken bouillon, salt and pepper.
3. In a separate saucepan, melt butter over medium-low heat.
4. Whisk in flour with a fork, and cook, stirring constantly until thick, about 1 minute.
5. Slowly stir in milk as not to allow lumps to form until all of the milk has been added.
6. Continue stirring over medium-low heat until thick, 4 to 5 minutes.
7. Stir the milk mixture into the stockpot, and cook soup until heated through.
Green Beans with Honey Cashew Sauce
From The Sisters' Cafe blog.
Ingredients:
1 lb fresh green beans
1 ½ to 2 T. butter
½ c. coarsely chopped cashews
2 T. honey
Directions:
1. Steam green beans until just tender.
2. Drain and set aside in saucepan.
3. In a small skillet, sauté cashews in butter over low heat for 5 minutes.
4. Add honey and cook 1 minute longer, stirring constantly. (I sauted on med heat until the cashews were golden and the sauce was frothy.)
5. Pour sauce over beans and toss until coated.
Ingredients:
1 lb fresh green beans
1 ½ to 2 T. butter
½ c. coarsely chopped cashews
2 T. honey
Directions:
1. Steam green beans until just tender.
2. Drain and set aside in saucepan.
3. In a small skillet, sauté cashews in butter over low heat for 5 minutes.
4. Add honey and cook 1 minute longer, stirring constantly. (I sauted on med heat until the cashews were golden and the sauce was frothy.)
5. Pour sauce over beans and toss until coated.
Cornbread Pudding
From Jessica Dahlquist via our ward recipe exchange.
Ingredients:
1 box Jiffy Cornbread Mix (make according to directions on box)
1 can cream style corn
1 can corn
1 cup sour cream (I use light)
1/2 cup melted margarine
1 egg
Directions:
1. Preheat oven to 350 degrees.
2. Make cornbread mix according to box directions and then add remaining ingredients.
3. Pour into an ungreased 9x13 pan.
4. Bake for 45 minutes until lightly browned.
5. Can be served warm or cold.
Ingredients:
1 box Jiffy Cornbread Mix (make according to directions on box)
1 can cream style corn
1 can corn
1 cup sour cream (I use light)
1/2 cup melted margarine
1 egg
Directions:
1. Preheat oven to 350 degrees.
2. Make cornbread mix according to box directions and then add remaining ingredients.
3. Pour into an ungreased 9x13 pan.
4. Bake for 45 minutes until lightly browned.
5. Can be served warm or cold.
Cauliflower Gratin
Originally from Ina Garten via the Food Network. I used broccoli and cauliflower.
Ingredients:
1 (3-pound) head cauliflower, cut into large florets
Kosher salt
4 tablespoons (1/2 stick) unsalted butter, divided
3 tablespoons all-purpose flour
2 cups hot milk
1/2 teaspoon freshly ground black pepper
1/4 teaspoon grated nutmeg
3/4 cup freshly grated Gruyere, divided
1/2 cup freshly grated Parmesan
1/4 cup fresh bread crumbs
Directions:
1. Preheat the oven to 375 degrees F.
2. Cook the cauliflower florets in a large pot of boiling salted water for 5 to 6 minutes, until tender but still firm. Drain.
3. Meanwhile, melt 2 tablespoons of the butter in a medium saucepan over low heat.
4. Add the flour, stirring constantly with a wooden spoon for 2 minutes.
5. Pour the hot milk into the butter-flour mixture and stir until it comes to a boil.
6. Boil, whisking constantly, for 1 minute, or until thickened.
7. Off the heat, add 1 teaspoon of salt, the pepper, nutmeg, 1/2 cup of the Gruyere, and the Parmesan.
8. Pour 1/3 of the sauce on the bottom of an 8 by 11 by 2-inch baking dish.
9. Place the drained cauliflower on top and then spread the rest of the sauce evenly on top.
10. Combine the bread crumbs with the remaining 1/4 cup of Gruyere and sprinkle on top.
11. Melt the remaining 2 tablespoons of butter and drizzle over the gratin.
12. Sprinkle with salt and pepper.
13. Bake for 25 to 30 minutes, until the top is browned.
14. Serve hot or at room temperature.
Ingredients:
1 (3-pound) head cauliflower, cut into large florets
Kosher salt
4 tablespoons (1/2 stick) unsalted butter, divided
3 tablespoons all-purpose flour
2 cups hot milk
1/2 teaspoon freshly ground black pepper
1/4 teaspoon grated nutmeg
3/4 cup freshly grated Gruyere, divided
1/2 cup freshly grated Parmesan
1/4 cup fresh bread crumbs
Directions:
1. Preheat the oven to 375 degrees F.
2. Cook the cauliflower florets in a large pot of boiling salted water for 5 to 6 minutes, until tender but still firm. Drain.
3. Meanwhile, melt 2 tablespoons of the butter in a medium saucepan over low heat.
4. Add the flour, stirring constantly with a wooden spoon for 2 minutes.
5. Pour the hot milk into the butter-flour mixture and stir until it comes to a boil.
6. Boil, whisking constantly, for 1 minute, or until thickened.
7. Off the heat, add 1 teaspoon of salt, the pepper, nutmeg, 1/2 cup of the Gruyere, and the Parmesan.
8. Pour 1/3 of the sauce on the bottom of an 8 by 11 by 2-inch baking dish.
9. Place the drained cauliflower on top and then spread the rest of the sauce evenly on top.
10. Combine the bread crumbs with the remaining 1/4 cup of Gruyere and sprinkle on top.
11. Melt the remaining 2 tablespoons of butter and drizzle over the gratin.
12. Sprinkle with salt and pepper.
13. Bake for 25 to 30 minutes, until the top is browned.
14. Serve hot or at room temperature.
Aloha Sweet Potatoes
Found online somewhere.
Ingredients:
4 to 5 medium sweet potatoes (or canned yams, drained)
1/2 cup butter
1 cup brown sugar
1/2 cup water
1/4 cup shredded coconut
Directions:
1. Boil sweet potatoes in their jackets until tender about 25 minutes.
2. Let cool, then peel and cut int slices 1 1/2-inch thick.
3. In a large skillet melt butter.
4. Stir in brown sugar and water and cook on medium heat abot 5 minutes.
5. Reduce heat and add sweet potatoes to skillet before serving.
Ingredients:
4 to 5 medium sweet potatoes (or canned yams, drained)
1/2 cup butter
1 cup brown sugar
1/2 cup water
1/4 cup shredded coconut
Directions:
1. Boil sweet potatoes in their jackets until tender about 25 minutes.
2. Let cool, then peel and cut int slices 1 1/2-inch thick.
3. In a large skillet melt butter.
4. Stir in brown sugar and water and cook on medium heat abot 5 minutes.
5. Reduce heat and add sweet potatoes to skillet before serving.
Maple Brown Sugar Ham in Slow Cooker
Originally from Year of Crockpotting
Ingredients:
7-8 pound bone-in spiral-cut ham
1 cup dark brown sugar
1/2 cup all natural maple syrup (not pancake syrup)
2 cups pineapple juice
Directions:
1. Use a 6-7 quart slow cooker.
2. Unwrap the ham and discard flavor packet.
3. Place the ham into the slow cooker stoneware, flat-side down.
4. Rub brown sugar on all sides.
5. Pour on maple syrup and pineapple juice.
6. Cover and cook on low for 4-5 hours.
7. An hour before serving, baste ham with the collected juices from the bottom of the slow cooker.
8. When cooking is done, remove carefully and let it rest on a cutting board for 10 minutes before carving. (This didn't happen for me since mine had already fallen apart in the crockpot. It worked out fine though!)
Ingredients:
7-8 pound bone-in spiral-cut ham
1 cup dark brown sugar
1/2 cup all natural maple syrup (not pancake syrup)
2 cups pineapple juice
Directions:
1. Use a 6-7 quart slow cooker.
2. Unwrap the ham and discard flavor packet.
3. Place the ham into the slow cooker stoneware, flat-side down.
4. Rub brown sugar on all sides.
5. Pour on maple syrup and pineapple juice.
6. Cover and cook on low for 4-5 hours.
7. An hour before serving, baste ham with the collected juices from the bottom of the slow cooker.
8. When cooking is done, remove carefully and let it rest on a cutting board for 10 minutes before carving. (This didn't happen for me since mine had already fallen apart in the crockpot. It worked out fine though!)
Stacked Enchiladas
Originally from Kristin Ellis' blog who got them from someone else, I think. Apparently you can do green enchilada sauce with Monterrey Jack cheese, but I've never tried it. I'm sure it'd be great too though!
Ingredients:
6 Corn tortillas
2 1/2 cups grated cheddar cheese
1 (10 oz) can of red enchilada sauce (I use Old El Paso medium)
2 cups cooked chicken pieces
1 cup sour cream
1/4 c chopped green onions
1 tsp. cumin
Directions:
1. Combine sour cream and cumin.
2. Add chicken and green onions and set aside.
3. Dip 1 tortilla into enchilada sauce - don't drain excess.
4. Place tortilla in round casserole dish.
5. Top with 1/6 of the chicken mixture, then sprinkle with 1/3 cup of cheese.
6. Repeat layers.
7. Before adding last cheese, pour any remaining enchilada sauce over all.
8. Top with cheese.
9. Bake at 350 for 40 minutes.
Ingredients:
6 Corn tortillas
2 1/2 cups grated cheddar cheese
1 (10 oz) can of red enchilada sauce (I use Old El Paso medium)
2 cups cooked chicken pieces
1 cup sour cream
1/4 c chopped green onions
1 tsp. cumin
Directions:
1. Combine sour cream and cumin.
2. Add chicken and green onions and set aside.
3. Dip 1 tortilla into enchilada sauce - don't drain excess.
4. Place tortilla in round casserole dish.
5. Top with 1/6 of the chicken mixture, then sprinkle with 1/3 cup of cheese.
6. Repeat layers.
7. Before adding last cheese, pour any remaining enchilada sauce over all.
8. Top with cheese.
9. Bake at 350 for 40 minutes.
Tuscan Lemon Chicken
Originally from Ina Garten of the Food Network. I didn't grill mine (we don't have a grill), I just cooked it on the stovetop. And I didn't flatten the chicken, and Kosher salt?...eh...but I think fresh lemon juice is a must!
Ingredients:
1 (3 1/2-pound) chicken, flattened
Kosher salt
1/3 cup good olive oil
2 teaspoons grated lemon zest (2 lemons)
1/3 cup freshly squeezed lemon juice
1 tablespoon minced garlic (3 cloves)
1 tablespoon minced fresh rosemary leaves
Freshly ground black pepper
1 lemon, halved
Directions:
1. Sprinkle the chicken with 1 teaspoon salt on each side.
2. Combine the olive oil, lemon zest, lemon juice, garlic, rosemary, and 2 teaspoons pepper in a small measuring cup.
3. Place the chicken in a ceramic or glass dish just large enough to hold it flat. Or, alternately, put it in a Ziplock bag like I did.
4. Pour the lemon marinade over the chicken, turning it in the dish.
5. Cover the dish with plastic wrap and refrigerate for at least 4 hours or overnight. Turn the chicken 2 or 3 times while marinating.
6. When ready to grill, prepare a hot charcoal fire on 1 side of a grill (or turn a gas grill on low heat). Spread most of the coals across half of the grill.
7. Place the chicken, skin side up, on the opposite side of the grill and place the dish you used for marinating on top of the chicken to weight it.
8. Cook for 12 to 15 minutes, until the underside is golden brown.
9. Turn the chicken skin side down, weight again with the dish, and cook for another 12 to 15 minutes, until the skin is golden brown and the chicken is cooked through.
10. Place the lemon halves on the cool side of the grill, cut side down for the last 10 minutes of cooking.
11. Remove the chicken to a plate or cutting board, cover with aluminum foil, and allow to rest for 5 minutes.
12. Cut in quarters, sprinkle with salt, and serve with the grilled lemon halves.
Ingredients:
1 (3 1/2-pound) chicken, flattened
Kosher salt
1/3 cup good olive oil
2 teaspoons grated lemon zest (2 lemons)
1/3 cup freshly squeezed lemon juice
1 tablespoon minced garlic (3 cloves)
1 tablespoon minced fresh rosemary leaves
Freshly ground black pepper
1 lemon, halved
Directions:
1. Sprinkle the chicken with 1 teaspoon salt on each side.
2. Combine the olive oil, lemon zest, lemon juice, garlic, rosemary, and 2 teaspoons pepper in a small measuring cup.
3. Place the chicken in a ceramic or glass dish just large enough to hold it flat. Or, alternately, put it in a Ziplock bag like I did.
4. Pour the lemon marinade over the chicken, turning it in the dish.
5. Cover the dish with plastic wrap and refrigerate for at least 4 hours or overnight. Turn the chicken 2 or 3 times while marinating.
6. When ready to grill, prepare a hot charcoal fire on 1 side of a grill (or turn a gas grill on low heat). Spread most of the coals across half of the grill.
7. Place the chicken, skin side up, on the opposite side of the grill and place the dish you used for marinating on top of the chicken to weight it.
8. Cook for 12 to 15 minutes, until the underside is golden brown.
9. Turn the chicken skin side down, weight again with the dish, and cook for another 12 to 15 minutes, until the skin is golden brown and the chicken is cooked through.
10. Place the lemon halves on the cool side of the grill, cut side down for the last 10 minutes of cooking.
11. Remove the chicken to a plate or cutting board, cover with aluminum foil, and allow to rest for 5 minutes.
12. Cut in quarters, sprinkle with salt, and serve with the grilled lemon halves.
Slow Cooker Italian Beef for Sandwiches
Originally from allrecipes.com
Ingredients:
1 1/2 cups beef broth
1 cup water
1 teaspoon salt
1 teaspoon ground black pepper
1 teaspoon dried oregano
1 teaspoon dried basil
1 teaspoon onion salt
1 teaspoon dried parsley
1 teaspoon garlic powder
1 bay leaf
1 (.7 ounce) package dry Italian-style salad dressing mix (such as Good Seasons brand)
1 (5 pound) chuck roast
Directions:
1. Combine water and beef broth with salt, ground black pepper, oregano, basil, onion salt, parsley, garlic powder, bay leaf, and salad dressing mix. Whisk to combine.
2. Place roast in slow cooker, and pour salad dressing mixture over the meat.
3. Cover, and cook on Low for 10 to 12 hours, or on High for 4 to 5 hours.
4. When done, remove bay leaf, and shred meat with a fork (I did this step about 45 minutes before eating so the shredded meat had time to absorb more of the juices in the crockpot).
5. Serve on crusty rolls with cheese, if desired.
Ingredients:
1 1/2 cups beef broth
1 cup water
1 teaspoon salt
1 teaspoon ground black pepper
1 teaspoon dried oregano
1 teaspoon dried basil
1 teaspoon onion salt
1 teaspoon dried parsley
1 teaspoon garlic powder
1 bay leaf
1 (.7 ounce) package dry Italian-style salad dressing mix (such as Good Seasons brand)
1 (5 pound) chuck roast
Directions:
1. Combine water and beef broth with salt, ground black pepper, oregano, basil, onion salt, parsley, garlic powder, bay leaf, and salad dressing mix. Whisk to combine.
2. Place roast in slow cooker, and pour salad dressing mixture over the meat.
3. Cover, and cook on Low for 10 to 12 hours, or on High for 4 to 5 hours.
4. When done, remove bay leaf, and shred meat with a fork (I did this step about 45 minutes before eating so the shredded meat had time to absorb more of the juices in the crockpot).
5. Serve on crusty rolls with cheese, if desired.
Cheese Rolls with Buttery Parmesan Crust
Originally from King Arthur Flour Baker's Companion. FYI - I used part whole-wheat flour on these.
Ingredients:
Dough -
4 1/2 teaspoons instant yeast
1/2 cup warm water
1 cup lukewarm milk
1 large egg, lightly beaten
1/4 cup butter, softened
1/3 cup sugar
1 teaspoon salt
5-6 cups unbleached all-purpose flour
Filling -
8 ounces cheddar or pepperjack cheese, cut into 15 cubes
Topping -
2 tablespoons butter
1/4 cup Italian-flavored bread crumbs
1/4 cup grated parmesan cheese
1 egg yolk beaten with 1 tablespoon water
Directions:
1. For the dough, combine all the ingredients and mix and knead until you have a soft, elastic dough (don't add too much flour - the key to soft dinner rolls is a soft dough!).
2. Place the dough in a lightly greased bowl and cover, letting rise in a warm place for 20-30 minutes.
3. Prepare a 9X13-inch pan by lightly greasing the bottom and sides with butter or nonstick cooking spray.
4. Deflate the dough and divide into 15 pieces.
5. Shape the pieces of dough into rounds and punch a cube of cheese from the bottom up into the center of each piece.
6. Pinch the dough tightly together to close the bottom.
7. Place the rolls, pinched side down, in the prepared baking pan.
8. Cover and let rise again for another 15 to 20 minutes, or until nearly doubled.
9. While the rolls are rising, melt the butter and stir in bread crumbs and parmesan cheese. Set aside.
10. Preheat the oven to 375 degrees.
11. When the rolls have risen, brush the tops with the egg yolk beaten with water.
12. Sprinkle tops of rolls liberally with the bread crumb mixture.
13. Bake for 15 to 18 minutes, until the tops of the rolls are nicely browned.
14. Remove from the pan immediately and cool on a rack. Serve warm.
Ingredients:
Dough -
4 1/2 teaspoons instant yeast
1/2 cup warm water
1 cup lukewarm milk
1 large egg, lightly beaten
1/4 cup butter, softened
1/3 cup sugar
1 teaspoon salt
5-6 cups unbleached all-purpose flour
Filling -
8 ounces cheddar or pepperjack cheese, cut into 15 cubes
Topping -
2 tablespoons butter
1/4 cup Italian-flavored bread crumbs
1/4 cup grated parmesan cheese
1 egg yolk beaten with 1 tablespoon water
Directions:
1. For the dough, combine all the ingredients and mix and knead until you have a soft, elastic dough (don't add too much flour - the key to soft dinner rolls is a soft dough!).
2. Place the dough in a lightly greased bowl and cover, letting rise in a warm place for 20-30 minutes.
3. Prepare a 9X13-inch pan by lightly greasing the bottom and sides with butter or nonstick cooking spray.
4. Deflate the dough and divide into 15 pieces.
5. Shape the pieces of dough into rounds and punch a cube of cheese from the bottom up into the center of each piece.
6. Pinch the dough tightly together to close the bottom.
7. Place the rolls, pinched side down, in the prepared baking pan.
8. Cover and let rise again for another 15 to 20 minutes, or until nearly doubled.
9. While the rolls are rising, melt the butter and stir in bread crumbs and parmesan cheese. Set aside.
10. Preheat the oven to 375 degrees.
11. When the rolls have risen, brush the tops with the egg yolk beaten with water.
12. Sprinkle tops of rolls liberally with the bread crumb mixture.
13. Bake for 15 to 18 minutes, until the tops of the rolls are nicely browned.
14. Remove from the pan immediately and cool on a rack. Serve warm.
Italian Bread Bowls
Originally from allrecipes.com
Ingredients:
1 1/2 tablespoons yeast
2 1/2 cups warm water
2 teaspoons salt
2 tablespoons vegetable oil
7 cups all-purpose flour
1 tablespoon cornmeal (optional)
1 egg white
1 tablespoon water
Directions:
1. In a large bowl (or bowl of an electric mixer), dissolve yeast in warm water. Let stand until creamy, about 10 minutes.
2. Add salt, oil and 4 cups flour to the yeast mixture; beat well.
3. Stir in the remaining flour, 1/2 cup at a time, beating well with an electric mixer at medium speed after each addition until a soft but not sticky dough is formed (you may not need to use all 7 cups).
4. When the dough has pulled together, turn it out onto a lightly floured surface and knead until smooth and elastic, about 6 minutes (or let knead in an electric mixer).
5. Lightly oil a large bowl, place the dough in the bowl and turn to coat with oil.
6. Cover with a damp cloth and let rise in a warm place until doubled in volume, about 40 minutes.
7. Punch dough down, and divide into 6-8 equal portions. Shape each portion into a round ball.
8. Place loaves on lightly greased baking sheets sprinkled with cornmeal (or use silpat liners or parchment paper).
9. Cover and let rise in a warm place, free from drafts, until doubled in bulk, about 35 minutes.
10. Preheat oven to 400 degrees.
11. In a small bowl, beat together egg white and 1 tablespoon water; lightly brush the loaves with half of this egg wash.
12. Bake in preheated oven for 15 minutes.
13. Brush with remaining egg mixture, and bake 10 to 15 more minutes or until golden.
14. Cool on wire racks.
Ingredients:
1 1/2 tablespoons yeast
2 1/2 cups warm water
2 teaspoons salt
2 tablespoons vegetable oil
7 cups all-purpose flour
1 tablespoon cornmeal (optional)
1 egg white
1 tablespoon water
Directions:
1. In a large bowl (or bowl of an electric mixer), dissolve yeast in warm water. Let stand until creamy, about 10 minutes.
2. Add salt, oil and 4 cups flour to the yeast mixture; beat well.
3. Stir in the remaining flour, 1/2 cup at a time, beating well with an electric mixer at medium speed after each addition until a soft but not sticky dough is formed (you may not need to use all 7 cups).
4. When the dough has pulled together, turn it out onto a lightly floured surface and knead until smooth and elastic, about 6 minutes (or let knead in an electric mixer).
5. Lightly oil a large bowl, place the dough in the bowl and turn to coat with oil.
6. Cover with a damp cloth and let rise in a warm place until doubled in volume, about 40 minutes.
7. Punch dough down, and divide into 6-8 equal portions. Shape each portion into a round ball.
8. Place loaves on lightly greased baking sheets sprinkled with cornmeal (or use silpat liners or parchment paper).
9. Cover and let rise in a warm place, free from drafts, until doubled in bulk, about 35 minutes.
10. Preheat oven to 400 degrees.
11. In a small bowl, beat together egg white and 1 tablespoon water; lightly brush the loaves with half of this egg wash.
12. Bake in preheated oven for 15 minutes.
13. Brush with remaining egg mixture, and bake 10 to 15 more minutes or until golden.
14. Cool on wire racks.
Asian Chicken Salad
Ingredients:
Salad -
1/2 head of cabbage, chopped or shredded
1 bag of Top Ramen noodles, broken up into pieces
1 can of chicken
4 green onions, sliced
1/2 cup slivered almonds
2 T. toasted sesame seed
Dressing -
2 T. sugar
3 T. white vinegar
1/2 cup salad oil
1 tea. salt
1/2 tea. pepper
In a large bowl, mix cabbage, chicken, green onions, almonds, and sesame seeds. In a smaller bowl, mix sugar, vinegar, oil, salt and pepper. Pour over cabbage and mix together. Add Ramen noodles just before serving.
Salad -
1/2 head of cabbage, chopped or shredded
1 bag of Top Ramen noodles, broken up into pieces
1 can of chicken
4 green onions, sliced
1/2 cup slivered almonds
2 T. toasted sesame seed
Dressing -
2 T. sugar
3 T. white vinegar
1/2 cup salad oil
1 tea. salt
1/2 tea. pepper
In a large bowl, mix cabbage, chicken, green onions, almonds, and sesame seeds. In a smaller bowl, mix sugar, vinegar, oil, salt and pepper. Pour over cabbage and mix together. Add Ramen noodles just before serving.
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