Tuesday, February 16, 2010

French Peas

Saute 1/2 cup chopped onion in 3 tablespoons butter 5 minutes until tender, not brown.

2 c. frozen peas
1/4 tsp. sugar
1/4 tsp. marjoram
1/4 tsp. savory
1/8 tsp. pepper
1/2 tsp. salt

Cook until tender. Do not overcook.

Sunday Chicken

I found this recipe in my mom's neighborhood cookbook it was submitted by Dana Gull. It was used for 3 years in the Ireland Dublin Mission as a welcome dinner and as a farewell dinner.

2 Tbsp. butter, melted
3 tsp. curry powder
1 whole apple, chopped fine
1 whole onion, chopped fine
6 large pieces of chicken or 2 1/2 lb. frying chicken
1 can of cream of mushroom soup (condensed) (I am going to use cream of chicken instead)
1 c. cream
Salt to taste

In saucepan, with melted butter, saute curry powder, apple, and onion until onion is transparent. Add it to a bowl holding the soup and cream and stir to blend. While sauteing ingredients, wash and pat chicken dry. Salt and paprika chicken and place in layer on bony side in a shallow buttered baking dish. Pour sauce over it. At this point it can be covered and placed in fridge to be put in over later that day, but add 15 minutes to the baking time. If you need to freeze, cook first. Bake, uncovered, at 350 degrees for 1 1/2 hours.

Tuesday, February 9, 2010

Chicken Cordon Blue

My mom makes this dish a lot. Of course she never uses a recipe so this is what she told me over the phone. It is super easy, you just have to try it out.

sliced ham
sliced swiss cheese
Pepperidge farm herb seasoned stuffing

Get as many chicken breasts as you want. If the chicken breasts are really large then I slice them in half, okay I am blanking of the term for how you cut it... I want to say sagitally. Does that make sense? Cut it so that it looks the same but you have two of them. Ask me to explain later, I clearly can't do it now.

Pound chicken out so that it is pretty thin but try not to tear it.
Get your swiss cheese and role it up inside the ham and then roll the ham inside the chicken. Dip the whole thing in butter and then in your dressing and then place in a baking pan. Make sure the all the chicken sides are tucked in so nothing leaks out. Kind of like enchiladas.

Then cook at 350 degrees for about half and hour or until it is cooked. My over is so weird, so I am not sure exactly how long it will take in a normal oven.

1/2 cup sour cream
1 can cream of chicken soup
1 tsp lemon juice.
mix all of them together and heat up on stove.

serve with rice

It really is very easy, just call me if you need help.

Red Potatoes

My family makes these all the time. Super easy and fast.

Get as many red potatoes as you want. Wash them and cube them. Grease pan (can use a cookie pan) with olive oil. Place potatoes in plan and sprinkle some olive oil on top along with rosemary and sea salt. Do to your liking.

Place in oven for 20-25 minutes at 350 degrees. Poke potatoes with a fork to see if they are ready to eat.

Italian Beef Roast

I found this recipe in: 101 ^more things to do with a slow cooker. This is the yellow book by Stephanie Ashcraft and Janet Erying

1 bag (16 oz) baby carrots (I actually did not put these in but I am sure it would be good)
4 to 6 russet potatoes, peeled and cubed (I omitted these as well)
2 to 3 pound beef roast
1/2 onion, thinly sliced
1 put Italian salad dressing

Place carrots and potatoes in bottom of greased 41/2 to 6-quart slow cooker. Place beef over top. Lay onion on top of roast. Pour dressing over the top of meat. Cover and cook on low heat for 8-10 hours. Makes 6-8 servings.

Catherine's Spicy Chicken Soup

Prep Time:
15 Min
Cook Time:
30 Min
Ready In:
45 Min

Servings (Help)


Original Recipe Yield 8 servings


  • 2 quarts water
  • 8 skinless, boneless chicken breast halves
  • 1/2 teaspoon salt
  • 1 teaspoon ground black pepper
  • 1 teaspoon garlic powder
  • 2 tablespoons dried parsley
  • 1 tablespoon onion powder
  • 5 cubes chicken bouillon
  • 3 tablespoons olive oil
  • 1 onion, chopped
  • 3 cloves garlic, chopped
  • 1 (16 ounce) jar chunky salsa
  • 2 (14.5 ounce) cans peeled and diced tomatoes
  • 1 (14.5 ounce) can whole peeled tomatoes
  • 1 (10.75 ounce) can condensed tomato soup
  • 3 tablespoons chili powder
  • 1 (15 ounce) can whole kernel corn, drained
  • 2 (16 ounce) cans chili beans, undrained
  • 1 (8 ounce) container sour cream


  1. In a large pot over medium heat, combine water, chicken, salt, pepper, garlic powder, parsley, onion powder and bouillon cubes. Bring to a boil, then reduce heat and simmer 1 hour, or until chicken juices run clear. Remove chicken, reserve broth. Shred chicken.
  2. In a large pot over medium heat, cook onion and garlic in olive oil until slightly browned. Stir in salsa, diced tomatoes, whole tomatoes, tomato soup, chili powder, corn, chili beans, sour cream, shredded chicken and 5 cups broth. Simmer 30 minutes.

Nutritional Information open nutritional information

Amount Per Serving Calories: 473 | Total Fat: 15.3g | Cholesterol: 82mg

from: allrecipes.com

Soft Garlic Breadsticks

From: Allrecipes.com (I am making this tomorrow, hopefully it is good)
Submitted By: Charles Smith
Prep Time: 30 Minutes
Cook Time: 20 Minutes
Ready In: 50 Minutes
Servings: 20
"Charles Smith relies of a bread machine to mix the dough for these buttery golden breadsticks that are mildly seasoned with garlic and basil. 'I like to use this dough when making pizza, too,' says the Baltic, Connecticut reader. 'It makes two 12-inch crusts.'"
1 1/8 cups water (70 to 80 degrees F)
2 tablespoons olive or canola oil
3 tablespoons grated Parmesan cheese
2 tablespoons sugar
3 teaspoons garlic powder
1 1/2 teaspoons salt
3/4 teaspoon minced fresh basil
3 cups bread flour
2 teaspoons active dry yeast
1 tablespoon butter or stick margarine,
1.In bread machine pan, place the first nine ingredients in order suggested by manufacturer. Select dough setting (check dough after 5 minutes of mixing; add 1 to 2 tablespoons of water or flour if needed). When cycle is completed, turn dough onto a lightly floured surface. Divide into 20 portions. Shape each into a ball; roll each into a 9-in. rope. Place on greased baking sheets. Cover and let rise in a warm place for 40 minutes or until doubled. Bake at 350 degrees F for 18-22 minutes or until golden brown. Remove to wire racks. Brush warm breadsticks with butter.

Baked Savory Sweet Potatoes

Got this from Allrecipes.com.

3 large sweet potatoes, peeled and cut into 1/2" to 1" cubes
2 T. olive oil
2 pinches dried oregano
2 pinches salt
2 pinches ground black pepper

1. Preheat oven to 350 degrees.
2. Place sweet potatoes, olive oil, oregano, salt, and pepper in a large bowl.
3. Toss well to coat sweet potatoes.
4. Pour sweet potatoes into a glass 9x13 baking dish.
5. Bake 60 minutes or until soft.

Homemade Cranberry Sauce

This is from Ocean Spray's website. I think it's way better than canned because it doesn't come out in a big clump.

1 cup granulated sugar
1 cup water
1 (12-ounce) package Ocean Spray® Fresh or Frozen Cranberries, rinsed and drained

1. Combine water and sugar in a medium saucepan.
2. Bring to boil; add cranberries, return to boil.
3. Reduce heat and boil gently for 10 minutes, stirring occasionally.
4. Cover and cool completely at room temperature.
5. Refrigerate until serving time. (Or serve at room temp, if preferred.)

Cranberry Roast

Found this on The Sisters' Cafe website. They adapted it from Recipe Corner and A Year of Slowcooking. I served it with rice, but I think it could go either way.

1/2 onion, thinly sliced
1, 2-4 lb roast (I used pork)
2 Tbsp. soy sauce
1 can whole berry cranberry sauce (I used homemade)
Salt and pepper, to taste

1. Place the rings of onion in the crock pot.
2. Place roast in crock pot on top of the onions.
3. Sprinkle the roast with salt and pepper to taste (salt might depend on how if you have regular or low-sodium soy sauce).
4. Pour the 2 Tbsp. of soy sauce over the top of the roast.
5. Pour the cranberry sauce on top of the roast.
6. Cook on low for 6 hours.
7. About one hour before serving, shred the pork so it can soak up all the juices.

Tuesday, February 2, 2010

Yummy Honey Butter

I could eat good bread/rolls and honey butter all day long. Seriously. There's enough nutrients in that, right? If I could only pick one dessert to have for the rest of my life, I'm pretty sure that would be it. PS: This is a Natalie original. Although, I'm sure there's someone out there who has made a similar version. TIPS: Prepare ahead. The butter has to come to room temperature in order to mix it; DON'T melt it in the microwave. If you soften it that way, be REALLY careful. It's much better to just let it sit out for an hour or two. Also, you can spray the measuring cup with Pam before putting the honey in so it slides out a lot easier. You could probably make a bunch and freeze some, if desired.

3/4 cup (1 1/2 sticks) unsalted butter
1/4 cup (1/2 stick) salted butter
1/4 cup honey
1/2 tea. vanilla

1. Put all butter, honey, and vanilla in a bowl.
2. Mix with electric beaters for 2 to 3 minutes, until well mixed.
3. Put in desired container/s or on parchment paper (to roll or make into blocks).
4. Refrigerate at least 30 minutes.
5. Keep refrigerated when not in use.

Easy Chicken Noodle Soup

This is a slight modification of a recipe from Allrecipes.com. You could probably cook the noodles in the pot, but I ran out of room since I doubled the recipe. I just added them at the end, which worked for me. I also used whole-wheat egg noodles and I thought they worked great. Additionally, I added a little bit more carrots and celery than called for because, why not, right? Apparently the soup freezes well if you don't add the noodles in, but I can't vouch for that.

1 T. butter
1/2 cup chopped onion
2 cloves minced garlic
1/2 cup chopped celery
1 cup sliced carrots
1/2 tea dried basil
1/2 tea dried oregano
4 (14 ounce) cans chicken broth
1 (14 ounce) can vegetable broth
1/2 pound chicken, cooked and chopped or shredded
1 1/2 cups egg noodles

1. In a large pot over medium heat, melt butter.
2. Cook onion and garlic about 2 minutes.
3. Add celery and carrots and cook about 3 minutes.
4. Add basil and oregano and stir.
5. Pour in chicken and vegtable broths and stir.
6. Add chicken and stir.
7. Bring to a boil.
8. Reduce heat and simmer for 20 minutes.
9. Mix in noodles and serve.