My favorite chicken salad

June 14, 2014 at 11:29 am (Uncategorized)

Oh man, it’s been way too long since I’ve posted anything!  We bought a house, I’m at almost two years at my job, William is in middle school, James has his own place with his fiancé, we now have two cats…  Lots of changes, mostly good!

Anyway, I was just thinking about this as I made a quick cheat version, so thought I would post my all time favorite chicken salad recipe for you guys!

One cup shredded cooked chicken, preferably seasoned with poultry seasoning

About a quarter cup of mayo

A handful of grapes cut into quarters

About a quarter cup of finely diced apple

About an eighth of a cup of finely chopped walnuts

Mix it all together and serve it on bread or on a lettuce leaf or whatever works for you!  It’s super yummy!!!

Until next time….  ❤

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Taco Bake

July 4, 2013 at 9:13 pm (Food) (, , , , , )

Well hello again!

I know it’s been a while, but I have to say, I’ve been completely, totally bored with food lately, so there hasn’t been a whole lot of creativity going on in my kitchen.  HOWEVER, I saw a recipe for something called baked tacos, looked interesting, but each one was a single serving, and I thought, well, I can do something a little different, a little better maybe, and feed the whole family instead of one person. And THIS is what I came up with!

TACO BAKE

2 1/2 pounds ground chuck

1/2 cup taco seasoning mix

1 1/3 cups water

3 cups shredded taco or fiesta blend cheese

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8 flour tortillas, soft taco size

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1 1/2 – 2 cups mild picante sauce

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Preheat oven to 350 degrees.

Brown and drain ground chuck.  Put back into frying pan, add in water and taco seasoning, stir and simmer about 10 minutes.

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Spray bottom of a 13″ x 9″ baking dish with cooking spray of your choice.  Place 2 tortillas side by side in the bottom of baking dish.

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Spoon on about 1/3 to 1/2 cup picante sauce onto tortillas and spread all around, out to the edges of the tortillas.

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Spoon on about 1/3 of the taco meat,

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and sprinkle over about 1/2 – 2/3 cups shredded cheese.

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Repeat these layers ending with tortillas topped with the last of the sauce and cheese.  Should sort of be like a lasagne!

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Cover very loosely with foil, in fact you want to tent the foil up so it doesn’t steal your cheese.

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Bake at 350 degrees for 30 minutes.

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Cut into 8 equal servings.

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I hope you enjoy this as much as we did!  Of course, my picky eater William wouldn’t eat this because there were “chunks” in the sauce, but Mike and I ate it for several days as lunches, and it was awesome!!

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MMMMMMMMMMMMMM… chicken!

April 22, 2013 at 9:12 pm (Food) (, , , , , , , )

Well, it’s been a while!  I can’t believe I’ve been away so long, but I think I needed a break.  I was managing three blogs, a full time job, making jewelry, planning a move…  it all became just too much!

So, anyway, I’m still here.  And I’m still cooking!  All moved in to the new house, almost settled in, still have boxes to unpack, but need to get some new bookcases, couple odds and ends here and there, start painting walls, all that fun stuff!  Friend of mine said I need to have a painting party…  Hmmmm…

Just a little family news before I get on to the food!  William got straight A’s on his latest report card!  WOO HOO!  Mike is still at the VA, and MOST days he likes it.  James is getting promoted to a shift supervisor at Wendy’s, still kind of hoping he figures out what he really wants to do with his life, but maybe this really is “it” for him??  And MOST days I still like my job, too.  There are bumps in the road from time to time, but all in all, things are good!

So, tonight’s meal was another crock pot meal, I know, who would have guessed, right?  But it was a REALLY good one!!  So here we go…

Part 1

2 or 3 boneless skinless chicken breasts placed in the pot, frozen seems to work best

Sprinkle with about 1/8 cup of taco seasoning

Pour over one medium can of enchilada sauce – I used Old El Paso because I had a coupon

Set pot to low, cover, and leave it alone for 8-9 hours

Part 2

Remove the chicken from the pot, place in a 9″ x 13″ baking dish, shred with a fork (it really should just sort of fall apart if you just press on it after all that cooking)

Pour over the sauce from the crock pot

Cover with about 1 cup shredded cheese

Bake at 350 degrees for 20 minutes

Side Dish

2 cups leftover plain rice

1 can tomato paste

1 can drained and rinsed kidney beans

About 1 cup peas (about half a can, or leftovers)

About 1 cup corn (about half a can, or leftovers)

Mix all this in a microwave safe dish, heat on high about 7 minutes, stirring halfway through.  Top with about 1 cup shredded cheese, cover and microwave another 5 minutes, or until heated through and cheese is melted.

Serve about 1 cup of the rice and veggies with cheese alongside about 1 cup of the cheesey chicken, and you have quite the meal!!

Hope you enjoy!!  Until next time, eat well, love well, live well!!  🙂

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February 3, 2013

February 3, 2013 at 10:00 pm (Food) (, , , , , , )

Hello again friends, and welcome back!  Wow, I’ve been a bad girl, been away for a while.  Sorry!!!  Hope you didn’t miss me too much…

So, let’s see, what’s been going on around here?  Well, William and I went on a field trip this past week to the Dali Museum and the Titanic Exhibit at the Mahaffey theater in downtown Tampa.  I decided it was high time I went on a field trip with one of my kids, since I missed them ALL with James, I guess William got the pleasure of having mom along.  I don’t know that he really even noticed I was there most of the time, he was hanging out with his friends, and I was busy chasing the other kids in my group.  I did get a few photos of the trip there, but we weren’t allowed to take photos inside either museum, and we didn’t get to go to the gift shop, so I have nothing really cool to show you!  But I can tell you it was a cool trip, and I think we should go back as a family instead of with a big group, we can spend more time looking around.

I got my hair colored last week, got some blonde highlights and some purple highlights, which actually turned out more lilac than purple, and here we are ONE WEEK LATER, you have to really look to find them.  I’m a little disappointed.  Think I’m going to go more like a garnet red next time, see how that turns out.

And we qualified for a mortgage, went looking at houses last weekend, found one we LOVED, so we made an offer.  After a little haggling and what seemed like forever (four days), we came to an agreement.  Inspection is this Wednesday, we’re supposed to close 3/15.  And lo and behold, we got a letter from an attorney, the house we’ve been renting for the past 6+ years has been foreclosed upon, the former owner has until 3/11 to pay up, or it goes to public auction 3/14.  Sounds like we’re getting out just in time!  Even trying to move the closing up a week or two if we can, so we can be out before all hell breaks loose around here.  I’m just crossing my fingers we get our original deposit back…  that money would REALLY come in handy to get stuff for the new place!

So, anyway, it’s been a busy few weeks around here.  Haven’t done much ORIGINAL cooking lately, but I do have two things to share with you this time.

BBQ Pockets

1 pound ground beef

1 Cup BBQ sauce of your choice

1 can jumbo biscuits

Brown and drain ground beef, return to pan.  Reduce heat, add BBQ sauce, and simmer for about 10 minutes, while you prepare the biscuits.

Roll the biscuits as flat as you can, mine came out pretty big, but not so thin you can’t handle them.

Place the rolled out biscuits on a cookie sheet, ungreased, place about 2 tbsp BBQ mixture on each flattened biscuit, fold over, press to close.  You can also go around the flat edge with the tines of a fork if you want, but the design sort of gets lost when the biscuits bake.  I had to do 2 at a time because they were SO big rolled out, two of them took up half the cookie sheet!

Bake at 350 degrees for 16-18 minutes, or until deep golden brown.  Serve warm!

Taco Pockets

1 pound ground beef

2/3 Cup water

1/4 Cup taco seasoning

1 can jumbo biscuits

Brown and drain ground beef, return to pan.  Reduce heat, add water ans seasoning, and simmer for about 10 minutes, while you prepare the biscuits.

Roll the biscuits as flat as you can, mine came out pretty big, but not so thin you can’t handle them.

Place the rolled out biscuits on a cookie sheet, ungreased, place about 2 tbsp taco mixture on each flattened biscuit, fold over, press to close.  You can also go around the flat edge with the tines of a fork if you want, but the design sort of gets lost when the biscuits bake.  I added a little shredded cheese on the outside of mine, but I think next time I’ll try cheese INSIDE.  I had to do 2 at a time because they were SO big rolled out, two of them took up half the cookie sheet!

Bake at 350 degrees for 16-18 minutes, or until deep golden brown.  Serve warm!

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Taco on the left, BBQ on the right.

I also served ranch dressing with these, it was GOOD!

And then tonight, we had something different…

Teriyaki Pork with Rice

4 boneless skinless pork chops, thick cut

1/2 cup teriyaki sauce (Kikkoman’s is good)

2 cups prepared leftover rice

1 cup frozen peas

Trim fat from chops, cut into cubes, saute over medium heat until no longer pink.  Add in sauce and peas, stir well, cook until peas are bright green, maybe 5 minutes.  Reduce heat, add in leftover rice, cover and simmer about 10 minutes.

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It was GOOD!!

So, that’s it for now.  Hope you try one of these, let me know how they come out for you!

Eat well, love well, live well!!

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January 14, 2013

January 14, 2013 at 9:07 pm (Food) (, , , , )

Well, here we are again!  Hope you all had a great week!

It’s was sort of quiet around here last week.  Back to work full time after two holiday-shortened weeks, back to school for William, and back to the routines.  Holidays are done, decorations are put away, all the goodies are gone (thank goodness, I think I gained 10 pounds!), and I’m trying to get back into the routine of cooking every night.  Last week seemed like the longest week in history, but we all got through it just fine.  William ended the week on a high note, started a three-day-in-a-row field trip to Nature’s Classroom.  You would think he was excited or something…  started Friday, he had all his stuff packed in his string pack on Wednesday night!

Not a whole lot of “new” stuff going on cooking-wise, mostly old standards like coconut curry chicken and bacon and eggs, but I do have ONE new recipe for you!

Creamy Italian Chicken

3 large boneless skinless chicken breasts

1 can cream of mushroom soup

2 cans water

2 Tsp Italian seasoning blend

DASH red pepper flakes

1 Tbsp garlic powder

1 box Dreamfields pasta of your choice (I used spaghetti this time)

Put the chicken in the crock pot (yes, the crock pot again!), pour over soup and water, mix it a little.  Add in the spices and mix it a little again.  Set on HIGH 3-4 hours or low 7-8 hours, stirring occasionally.

When done, remove chicken from the pot, shred it, then add it back into the sauce.  Mix a little making sort of a shredded chicken sauce for the pasta.  Turn OFF the pot.

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Cook the pasta to package directions.  Drain and add into crock pot, mix well, serve with a little Parmesan cheese or shredded cheese on top!

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I think this is one of those dishes that I’m going to have to experiment with a little.  It wasn’t bad at all, but it “needed something”.  Made good leftovers!

Oh, almost forgot, here’s what I finished making this week…

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P1060156 This one is 1″ tall…

Anyway, that’s about it for this week.  Gonna go play with some beads for a while…

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January 6, 2013

January 6, 2013 at 9:34 pm (Food) (, , , , , )

Hello again friends, and welcome back!

Here we are, a brand new year, and a brand new chance to do something different/new/exciting!!!  I’m going to keep up with the weekly posts here, but I’m just going to share a few recipes, maybe some family gossip, whatever is new and exciting in my little world.  But I’ve also set up my two other blogs, going to go over there and post to them when I’m done here.  Kind of looking forward to a new challenge!

So here’s what I have for you this week:

Work was BEYOND crazy with two four day weekends in a row, trying to close out the month of December was completely nuts, very stressful (first time I’ve actually said the word stress relating to this job, I think), but I got through it, and get to start fresh on Monday.  Hopefully most of my co-workers will be over their colds and flu by then, too.  Getting scared being surrounded by sick people!

William was SO bored over his two week vacation, he’s actually excited about going back to school, but then he loves that school, so I guess I shouldn’t be surprised.  Almost every weekday he called me, sometimes to ask for something, sometimes just to say “hi”.  It was kind of cute actually!  Love my little buddy!!  🙂

James hasn’t been around much, but between work and girlfriend, I don’t expect that he will be.  Would like him to keep on top of his “rent” (chores), but he’s still a kid…

Anyway, got a couple recipes for you, some are actually complete originals!

Green Bean Casserole Bites

1 cup Bisquick

2 cans french cut green beans

1 can cream of mushroom soup

1 cup Panko bread crumbs

Mix everything together really well, drop by teaspoonfuls into hot oil, fry 1-2 minutes per side or until browned and crispy, remove to paper towel lined plate, serve warm.

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Corn Fritters

1 cup flour

2 cups corn

1 egg

Grated Parmesan

Mix well, drop by rounded teaspoonfuls into hot oil, fry 2-3 minutes per side or until browned and crispy, remove to paper towel lined plate, sprinkle with grated Parmesan, serve warm!

I can honestly say I didn’t cook that much this past week, but these are the only things I wrote down, so that’s all I have for now!  I’ll try to do better next week.

Now over to the new blogs!  Gotta figure out where those are going…

Until next time, eat well, love well, live well!

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The Great 2012 Cooking Extravaganza day 348-365 (week 51 & 52)

December 30, 2012 at 11:51 pm (Food, Uncategorized) (, , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , )

Hello again friends, and welcome back!!

Well, we made it through the year, made some new friends along the way, and had some fun!  I’ve really enjoyed trying out new recipes, sharing them with you, and sharing the little ordinary goings-on of our family with you.  I hope you’ve enjoyed the tidbits as well as the food, and found some cool new things to try!!  I know I’ve tried things I never thought I would, and found out I actually LIKE curry!

So here’s our final entry for this blog for this year.  I’ve got a BUNCH of recipes for you, some simple, some not-so-much, but all well worth the effort.  I hope to continue this food blog in 2013, but I don’t think I’m going to focus as much on doing something new every day like this on started out, I think I’m going to try new things every weekend and share those adventures.  Gives me more time to work on my two new blog ideas….

Here are my two new blog ideas for 2013, I’m going to give them a shot and see where they take me.  I’m going to start a new blog doing some product reviews, starting with some of the things I got for Christmas, and then I’m going to have a second blog about jewelry making, share some things I’ve tried, maybe try my hand at doing a tutorial or two on some basic techniques.  Could be fun!  Hope you’ll join me!!

Working names, please let me know what you think!:

Ramblings Meets Reviews!

Nirvana Bay Designs Presents:

So, on to the food….

Chicken Everglades

2 large boneless skinless chicken breasts (or however many you need to feed your crew)

Everglades original seasoning (green)

Fresh ground pepper

Trim any excess skin or fat from the chicken breasts, cut into small bite sized pieces.  Spray a large skillet with olive oil cooking spray, heat over medium heat, add in chicken.  Sprinkle liberally with Everglades seasoning and pepper, I think I use about 2 Tbsp for 2-3 chicken breasts.  More than that is way too salty, but less is sort of bland!  Cook chicken, stirring frequently, until done through.  Serve with sides of your choice!  I usually go for some steamed veggies and maybe some biscuits.

Pork Chops Everglades

4-5 boneless thick cut pork chops

Everglades original seasoning (green)

Fresh ground pepper

Trim any excess fat from the chops, and cut into small bite sized pieces.  Spray a large skillet with olive oil cooking spray, heat over medium heat, add in pork.  Sprinkle liberally with Everglades seasoning and pepper, I think I use about 2 Tbsp for 4-5 chops.  More than that is way too salty, but less is sort of bland!  Cook pork, stirring frequently, until done through.  Serve with sides of your choice!  I went for some rice this time, and some steamed veggies.

Nachos

1 pound ground beef

2/3 cup water

1/4 cup taco seasoning mix

Tortilla chips

1 cup shredded taco blend cheese

1/2 cup salsa (I use mild)

Chopped black olives (optional)

Chopped green pepper (optional)

Brown ground beef in a large skillet, drain excess fat.  Add in water and taco seasoning, bring to a boil, reduce heat and simmer about 10 minutes.

Arrange tortilla chips on a plate, top with seasoned beef, shredded cheese, and any other toppings you like, everything except the salsa at this point!   Microwave about 1 minute, maybe just a little more or less depending on your microwave, just until cheese melts.  Top with salsa, sour cream, or ranch dressing and serve!

Cheddar Sausage Biscuits

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3 cups Bisquick

1 pound bulk pork sausage (I used mild, and wish I had used medium!)

4 cups shredded cheddar cheese

1/2 cup grated Parmesan cheese

1/2 cup milk

1/2 tsp dried Rosemary leaves

1 1/2 tsp chopped fresh parsley or 1/2 tsp dried parsley flakes

BBQ sauce or Ranch dressing or chili sauce, whatever you like for dipping!

Heat oven to 350 degrees.  Spray bottom and sides of jelly roll pan with olive oil cooking spray.

Stir together all ingredients, mix VERY well.  I had to get in there with my hands to get it mixed right.  Shape into 1 inch balls, a cookie scoop works really well for this, wish I had had one when I was doing this!  Place in pan, right up against each other, but don’t squish them together.

Bake 25 minutes or until brown and slightly crispy.  Remove from pan to paper towel lined platter.  Serve warm with dipping sauce.

Makes about 8 dozen balls.

Corn Pudding

1 can creamed corn

1 cup milk

2 tbsp flour

2 tbsp butter, melted

1/4 cup sugar

3 eggs

Dash of salt

Heat oven to 325 degrees.

Beat eggs, sugar and flour together.  Add corn, butter, salt and milk.  Pour into buttered (or in my case, butter flavor cooking sprayed) 13″ x 9″ dish.  Bake at 325 degrees approximately 50 minutes or until knife inserted in center comes out clean.

NOTE: if you double this recipe, you will have to cook it about an extra 20-30 minutes for the center to set right.

Oatmeal Scotchies

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1 stick plus 6 tbsp butter, softened

3/4 cup brown sugar

1/2 cup sugar

2 eggs

1 tsp vanilla

1 1/2 cups flour

1 tsp baking soda

1 tsp cinnamon

1/2 tsp salt

3 cups oats (Quick cooking or not, doesn’t really matter, but the consistency of the cookie IS different.  I prefer regular over quick oats)

1 cup butterscotch chips

Heat oven to 350 degrees.

Cream butter, add in sugars and mix well.  Add in eggs and vanilla, mix well.

In a separate bowl, combine flour, baking soda, cinnamon, salt.  Slowly add to butter mixture, mix well.

Add in oats and chips, you will have to switch to a spoon rather than a mixer at this point, it gets really thick! (at least I do…  my little hand mixer won’t handle it…)

Dropped by tablespoons onto ungreased cookie sheet.  Bake 8-10 minutes.

OR, spread into a buttered (or sprayed) 13″ x 9″ pan, bake 30 – 35 minutes, cool and cut into bars.

Bulgar Breakfast Squares

2 cups cooked Bulgar wheat (1 cup uncooked = 2 cups cooked)

2/3 cup milk (or fat free half and half!)

1/4 cup brown sugar

1 Tbsp melted butter

1 Tsp cinnamon

1/2 cup dried bananas

1/2 cup dried blueberries

1/2 cup dried cherries

Heat oven to 350 degrees.

First tip, put the dried fruit in with the Bulgar when you cook it, just add about 1/4 cup extra water, softens them up nicely.

Combine everything, spread into a greased (sprayed) 8″ x 8″ baking pan, cover with tin foil, bake 30 minutes.  Allow to cool slightly before trying to cut, serve warm.

You can also prepare this in advance, cool completely, cut into squares and reheat in a microwave.

Snowballs

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1 cup butter, softened but not melted

1/4 cup sugar

2 cups ground pecans

2 cups sifted flour

1 box confectioners sugar

Heat oven to 300 degrees.

Cream butter.  Add sugar, pecans and flour.  Mix well.  Dough will be VERY stiff.

Shape into tablespoon size balls, again a cookie scoop would have come in very handy here, but I didn’t have one yet.

Place on UNGREASED cookie sheet, bake 45 minutes at 300 degrees.

Remove from oven and immediately roll in confectioners sugar.  Set out to cool on waxed paper over newspaper (to protect your surface!).  Roll again in confectioners sugar when cooled.    Store in a sealed container.

Tollhouse Cookies

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2 1/4 cups all purpose flour

1 tsp baking soda

1 tsp salt

1 cup (2 sticks) butter, softened

3/4 cup sugar

3/4 cup packed brown sugar

1 tsp vanilla

2 large eggs

1 10 ounce package chocolate chips

1 cup chopped pecans

Heat oven to 375 degrees.

In one bowl, combine flour, baking soda and salt.

In another bowl, cream butter, add sugars, vanilla and eggs, mix well.

Gradually add in flour mixture.

Gently stir in chocolate chips and nuts.

Drop by rounded tablespoons (cookie scoop!) onto ungreased cookie sheet.  Bake 9 – 11 minutes.

OR, do like I did and spread it all into a greased pizza pan, bake 20 – 25 minutes, cool in pan, cut into wedges with a pizza cutter.

Ham and Cheese Quiche

1 frozen pie crust

3 large eggs

1 cup half and half (fat free, of course)

1 cup shredded cheddar cheese

1/4 tsp salt

1/4 tsp pepper

1/2 tsp garlic powder

1 cup diced ham

Heat oven to 425 degrees.

Place pie crust in glass pie plate.  Prick bottom and sides, bake 10 minutes to set.  Remove from oven and cool.

Sprinkle ham and cheese in cooled crust.  Mix eggs, milk and spices in mixing bowl.  Pour over ham and cheese.  Bake 10 minutes at 425 degrees.  Reduce heat to 350 degrees, bake another 30 – 40 minutes, depending on your oven, or until puffy and lightly browned.  Cool about 10 minutes before slicing and serving.

Chicken and Pasta

3 large boneless skinless chicken breasts, trimmed and cut into bite sized pieces

Olive oil cooking spray

1 Tbsp garlic powder

2 Tsp Italian seasoning blend

Salt and pepper to taste

Spaghetti sauce

Dreamfields Penne pasta, cooked to package directions

Grated Parmesan cheese

Spray skillet with cooking spray, heat over medium heat.  Add in chicken and spices, cover, stir frequently to cook through.  Drain off excess liquid.

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Add sauce and chicken to pasta, serve topped with a little Parmesan!

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Crockpot Chili

2 pounds ground beef, browned and drained

3 cans red kidney beans

1 large can diced tomatoes

1 can tomato sauce

1 diced green pepper

2 Tbsp onion flakes

2 pkgs chili seasoning

Salt and pepper to taste

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Top with a little shredded cheese, sour cream, whatever YOU like on your chili!!

So I think that’s enough for now…

Until next time, eat well, love well, live well!

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2012 in review

December 30, 2012 at 10:06 pm (Food)

The WordPress.com stats helper monkeys prepared a 2012 annual report for this blog.

Here’s an excerpt:

The new Boeing 787 Dreamliner can carry about 250 passengers. This blog was viewed about 1,100 times in 2012. If it were a Dreamliner, it would take about 4 trips to carry that many people.

Click here to see the complete report.

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The Great 2012 Cooking Extravaganza day 334-347 (week 49 & 50)

December 16, 2012 at 8:38 pm (Food, Uncategorized) (, , , , , , , , , , , , , , , , , , , , , )

Hello again friends, and welcome back!!

I can’t believe I’m on week 50 already!!  And I’m sorry I got sidetracked last week and didn’t post, but I hope you will forgive me.

I’ve been so busy, working a little OT, getting presents made, shipping out of state presents, finishing up William’s makeshift Advent calendar.  I just ran out of weekend last weekend!  This weekend, I skipped doing my nails so I would have time to catch up here, make a couple of projects I had wanted to try, finish wrapping the presents sitting around here in bags, clean up a little, you know, all those things that get away from you this time of year!

I’m really looking forward to a four day weekend next weekend!!  Going to bake some cookies, get everything together for Christmas dinner, and pick up the last couple of things on my list for the boys, and maybe a couple of stocking stuffers.  Want to try a new roll recipe I found, too, hopefully we’ll have nice fresh sweet yeast rolls to go with Christmas dinner!!

And I’ve been so turned around, I can’t honestly say I can give you a day by day account of what I made, but I do have a couple recipes to share, a new twist on one I’ve made before, and hopefully you will find something you like here!!

So, on to the food….

Garlic Pork with Rice and Peas

4 boneless pork chops

1 cup frozen peas

1 container garlic flavor Philadelphia cooking cream

Rice made in your rice cooker or stovetop

Trim the little bit of fat from the edge of the pork chops, then cut the chops into small bite sized pieces.

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Put about 2 Tbsp olive oil in a frying pan, heat to medium, add in pork and cook until no longer pink.  Add in peas, cover and steam about 5 minutes.  Add in cooking cream, stirring until melted well.  You can add a little milk if needed to thin it out if you want.  Add in the cooked rice, stir until mixed well, and serve!

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Glazed Carrots

1 Cup frozen carrots

2 Tbsp brown sugar

1 Tbsp butter

Put everything in a microwavable dish, cover, microwave 5 minutes, mix and serve!

Coconut Curry Chicken

3-4 boneless skinless chicken breasts

2 cans coconut milk

1 box Golden curry mix

Put everything in the crock pot, DO NOT add any water, cover and cook on LOW 8-10 hours.  Remove chicken from the pot, shred, stir sauce in pot, add back in chicken, serve over Chicken Flavored Rice.

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Chicken Flavored Rice

I don’t know about your rice cooker, but here’s how mine works…

Fill to “3” line with water, add in 3 scoops rice and 1 packet of chicken flavoring (I used Knorr’s chicken stock this time), set to COOK and serve when it’s done!

Spaghetti and Meatballs

I don’t think I really need to go into this one…  frozen meatballs, boxed spaghetti, jarred sauce….

Pot Roast

1 3-4 pound pot roast

1 box beef stock

1 packet beef Flavor Boost

1 packet French Onion soup mix

Put everything in the crock pot, set to LOW, cook 8-10 hours, it will literally fall apart, and because you didn’t add any plain water, it won’t be all dried out!!

Home Made Beef and Rice Burritos

1 pound ground beef

2 cups water

1/2 cup taco seasoning

2 cups leftover rice

1 can black beans, rinsed and drained

1 can enchilada sauce

2 cups shredded cheese

8 tortillas

Put ground beef, water and taco seasoning in the crock pot in the morning.  Set on LOW and cook 8-10 hours.  When you get home from work, chop up the beef in the pot, stir in the rice and beans, and add a little more taco seasoning if you need to.  Mine needed just a couple tablespoons more!

Heat oven to 350 degrees.

Put the tortillas one at a time on a plate, sprinkle with a few tablespoons shredded cheese, two large spoonfuls (maybe 1/2 cup??) of the meat, rice and bean mixture, fold in sides and roll into a burrito.

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Place in a wide shallow baking pan.  Repeat with all tortillas, you might have a little filling left, but not much.  Pour enchilada sauce over burritos, sprinkle with remaining cheese, and bake at 350 degrees about 30 minutes, or until cheese is melted.  Serve with a little sour cream, or ranch dressing.

Bacon Cheeseburger Muffins

1 pound bacon

1 pound ground beef

2 cans biscuits

1 cup shredded cheese

Cut bacon into small pieces, cook until crisp, remove to paper towel lined plate.  Set aside.

Cook beef until no longer pink, crumbling as you cook.

Press biscuits as flat as you can get them, keeping them round.  Spray muffin pan with cooking spray, put one biscuit in each muffin cup.  Spoon in little shredded cheese, some bacon, some beef, top with a little more cheese.  Repeat until you run out of muffins and toppings.  Bake at 400 degrees for about 15 minutes, or more if needed, to get a nice golden brown edge on the muffins.  Serve with dipping sauces of your choice!

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So that’s all I can remember that I cooked, hope you found something you enjoyed!!

Until next time, eat well, love well, live well!

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The Great 2012 Cooking Extravaganza day 327-333 (week 48)

December 2, 2012 at 9:52 pm (Food, Uncategorized) (, , , , , , , , , , , , )

Hello again friends, and welcome back!

It doesn’t seem like last week was Thanksgiving, but it was.  Full work week this week, and a crazy one at that!  Got a little OT, which will help pay for all the Christmas shopping I did, and the little bit I have left to do, so it’s all good!  Everything is wrapped already and under the tree.  William doesn’t believe in Santa any more, so now I get to torture him with wrapped boxes under the tree for weeks!  But we’re doing an Advent calendar this year, for the second year, so he gets a little something every day.  I don’t have an actual Advent calendar, so I’m improvising…  Chinese take out style boxes with numbers on them, got 8 filled so far, gotta get the rest done this weekend when we get paid again.  They’re reusable, so I think this will be our new tradition, but Mike says we need to do this for everyone, not just William, could get expensive!!!  Dollar store, here we come!!

Anyway, on to the food….

Monday

Left overs on the run – we had a school meeting to go to!

Tuesday

Clean out the fridge night!  We still had some Thanksgiving leftovers, lots of veggies, and we made fresh biscuits to go with it all.

Wednesday

Pesto Chicken with Pasta and Veggies

2-3 large boneless skinless chicken breasts

1 C frozen peas

1 C frozen cut green beans

Pesto flavor Philadelphia cooking cream

1 box Dream Fields pasta of your choice

Trim any excess skin or fat from the chicken and cut into small bite sized pieces.  Cook in a couple tablespoons of olive oil until no longer pink.  Add in vegetables, cover and steam 5 minutes.

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Meanwhile, cook the pasta to package directions.

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Add cooking cream to chicken and veggies, you can add a little milk if you need to so it thins out nicely.

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Drain pasta, add in to chicken and veggies.  Mix well and serve.

Nice one dish meal, too bad it’s not one pot, too!!

Thursday

Pork Chops and Eggs

I worked a little late, so Mike started dinner.  He fried up the chops with a little butter and salt.  Then made scrambled eggs with cheese, and some biscuits.  Quick and easy, and tasty!

Friday

Chicken Bacon Ranch Wraps

3 large boneless skinless chicken breasts

1 pound bacon

Ranch dressing mix

Prepared ranch dressing

Salsa

Tortillas

Cut bacon into small pieces, fry until crispy, remove to paper towel lined bowl and set aside.  DO NOT pour off grease.

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Trim excess skin and fat from chicken, cut into very small pieces.  Fry in the bacon grease with about 2 Tbsp dry ranch dressing mix.

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Put a little cheese of your choice on a tortilla, add in some chicken and bacon, top with some ranch dressing and salsa, and wrap it up.  Serve!

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YUM!!!

Saturday

Taco Salad

1 head Iceburg lettuce

1 pound ground beef or chuck

2/3 cup water

1/4 cup taco seasoning mix

Salsa

Ranch dressing

Shredded cheese

Crushed tortilla chips

Cook ground beef until no longer pink.  Drain any excess fat, add in water and taco seasoning, bring to a boil, reduce heat and simmer about 10 minutes.

While that’s simmering, chop the lettuce whatever way you like it, I went for almost a fine shredded look.

Put some lettuce in a bowl, top with about 1/3 of the prepared meat, 1/3 cup shredded cheese, 1/4 cup salsa, few Tbsp ranch dressing, and a handful of crushed chips.  Mix well, and serve!

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Sunday

Coconut Curry Chicken

3-4 large boneless skinless chicken breasts

2 cans coconut milk

1 Pkg golden curry mix

Rice

Knorr chicken flavor concentrated stock

Trim chicken of excess skin or fat.  Put into crock pot.  Add in coconut milk and curry spices (the brand I buy comes in a block), set to LOW and cook 8-10 hours or HIGH for 4-5 hours.  Stir occasionally to mix the curry with the coconut milk, makes a very nice sauce.

About 30-45 minutes before the chicken is supposed to be done, make rice in the rice cooker per directions, but add in the Knorr chicken stock to the water before you start the cooker.

While the rice is cooking, you can steam some veggies as a side dish, I did broccoli and peas tonight.

When the chicken is done, remove from pot and shred.  Serve by putting rice on the plate, top with some shredded chicken and some sauce.  Serve with your veggies, YUM!!!

So that’s it for this week.  Couple of repeats I know, but I’ve been a little busy this week.  I’ll try harder next week!!

Until next time, eat well, love well, live well!

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