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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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 258 – 263 (Week 38)

September 23, 2012 at 10:01 pm (Food) (, , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , )

Hello again friends, and welcome back!  What a week….

William was home sick from school two more days, so he’s now missed 6 days in the first month of school!  I sure hope whatever the heck is going around out there stays the heck away from us!!!  He’s on another round of antibiotics, hopefully this will be the end for a while.

Mike is still fighting off the first bug, using his inhaler a lot, sleeping more than not when he’s not at work.  I feel bad for him, but I’m still fighting it, too.  My chest is still a little tight, but the stuffy nose is all gone and the sore throat with it, so I guess I’m getting better.  Out of antibiotics, so I certainly hope so!!

Work is going better, I’m actually helping to train a new person, so maybe all my uncertainties are all in my own head!  That would be business as usual for me, I’m always my own worst enemy.  I’m still learning new things, so that’s good, and keeps things interesting.

And last but not least, it’s been a busy weekend.  We were supposed to go visit my folks, dad’s birthday today, but since William was sick again, and Mike and I weren’t quite over what we had, we didn’t think it would be the smartest thing we’ve ever done to go over there.  But, we did get laundry done, the kitchen is cleaned up, got the yard cleaned up so maybe the HOA will leave us alone for a while, even got James to come home and help for a bit.  And got what I hope is a nice surprise…  the neighbors pulled up with a trailer, so maybe they are moving out!  That would be the highlight of my year!!!  They never cut their grass, the HOA ends up doing it about once every three months, so the weeds are literally 4-5 feet high before they get cut back, so guess what our yard is full of!  Keep your collective fingers crossed…

So, on to the week in food.  It was a very chickeny week around here, but we tend to eat a lot of chicken, so that’s not really unusual.  Maybe you’ll see something you want to try!

Monday

Chicken and Sausage

3 Boneless skinless chicken breasts

1 rope smoked sausage

1 Jar tomato basil spaghetti sauce

1 Tbsp garlic powder

Cut the sausage into chunks, put it in the crock pot.  Put the chicken in whole.  Add the sauce and garlic.  Set on low, and cook 8-10 hours.

During the last hour, prepare some rice in your rice cooker to manufacturer’s directions, adding a little garlic and chicken flavor boost to the water before you add the rice.  Stir it up before you turn on the cooker.

Remove the chicken and sausage from the crock pot, shred the chicken, cut the sausage into smaller chunks, add it back into the sauce to keep it warm.

Put about 1 cup cooked rice in each bowl, top with chicken, sausage and sauce, and serve!  You can add a little shredded cheese if you want.

This was OK, but it needed something, and I couldn’t figure out what…

We had some steamed broccoli on the side…

Microwave Chocolate Chip Cookies

1 Tbsp melted butter

1 Tbsp white sugar

1 Tbsp brown sugar

3 drops vanilla

1 egg yolk

1/4 cup flour

2 Tbsp chocolate chips

Mix the sugars, egg yolk, butter and vanilla together in a small bowl.  Add in the flour and mix until a thick dough has formed.  Fold in the chocolate chips.

Spray a small ramekin or coffee mug with butter flavor cooking spray, scoop in the prepared dough, microwave 45-60 seconds, and serve!  (Mine cooked for 50 seconds and were perfect)  You can top off with a scoop of ice cream if you like, would be good!!

Bacon Egg and Cheese casserole

12 eggs

1/2 cup Parmesan

1/2 cup shredded mozzarella

1/2 cup shredded cheddar

1/2 cup half and half (fat free)

1 pound bacon, cut into small pieces and cooked crisp

Salt and pepper to taste

Preheat oven to 350 degrees.  Spray a 13″ x 9″ casserole dish with butter flavor cooking spray.

Mix all the eggs and cheeses together, add the salt and pepper.  Pour into prepared pan.  Sprinkle in cooked bacon, and make sure it sinks in to the eggs.  Cook for 1 hour, testing at 45 minutes to see if done in the center (poke it with a knife, clean = done!).  If you can get it done in 45, then do, but my oven always takes a full hour.

Sorry I didn’t get a “done” shot!  It looked really good.

Allow to cool about half an hour, cut into 8 pieces, package them into individual servings, and you have breakfast for a few days!  Reheat 1 minute in the microwave, loosely covered, salt and pepper if you want, YUM!!!

Tuesday

Curry Chicken

5 boneless skinless chicken thighs

1/2 package Golden Curry seasoning mix

1 cup water

Salt and pepper to taste

Left over rice

1 cup frozen peas

Trim chicken thighs of any large pieces of skin or fat, but leave the little stuff, it’ll cook off.  Cut into bite sized pieces.  Cook in a large skillet over medium heat just until no longer pink.  Add in water, simmer for 10 minutes.  Add in curry seasoning, stir until mixed well, simmer another 10 minutes.  Add in left over rice and frozen peas, cook another 5 minutes, serve!

I had some left over broccoli from the night before, so I reheated that and topped off the bowls with it, except for William’s.

This was really yummy, but then we’re all getting hooked on curry since we first tried it earlier this year.  I’m going to have to find my own mix of spices to make my own curry!!

Wednesday

Mexican night!!

Can you believe, I told William it was Mexican night, and he actually says YEAH!  So here we go…

Frozen burritos topped with enchilada sauce and cheese, baked per package directions, but with my own little twists.

Quesadilla

Flour tortillas

Ground beef

Taco seasoning

Water

Shredded cheese

Butter flavor cooking spray

Cook ground beef until no longer pink, crumbling as you cook.  Drain off excess fat.  Add in about 3/4 cup water and 1/4 cup taco seasoning, stir well, cook until sauce thickens.  Remove from heat.

Preheat large skillet over medium heat, or just a touch lower.  I use the “4” setting on my stove.  Spray pay with cooking spray.  Put in 1 tortilla, spoon in about 3-4 Tbsp prepared beef, top with shredded cheese, top with another tortilla.  Use enough cheese so that the tortillas will stick together!  Cook about 1 minute per side, be careful when you flip it, it can be messy but after a few tries, you learn the tricks to keep them together.  I use two spatulas!

Remove from pan, cut into triangles with a pizza wheel, and serve with sour cream, ranch dressing, salsa, whatever you like!

Thursday

Left Overs

We had some baked potatoes left over from the week before, I had frozen them after I cooked them, they keep pretty well.  We also had curry, chicken and sausage, and some school sandwiches, so everyone got something they liked.

Friday

McDonald’s – yeah, I know, junk food, but I was in the mood!!

Saturday

Pepperoni Pizza Muffins

Mini Pineapple Pizzas

These sort of go together…

2 cans refrigerated biscuits, flattened

1 jar pizza sauce

1 bag pepperoni

1 cup pineapple tidbits (I mean one of those single serve cups, not a whole cup!)

1 bag shredded Italian blend cheese

Preheat oven to 450 degrees.

Spray a muffin pan with butter flavor cooking spray.

Sprinkle corn meal on a pizza stone or pizza pan, whichever you have.

Put the flattened biscuits in the muffin cups, my pan holds 12.  Put the rest on your pizza pan or stone.

Mix about 1/2 jar sauce with finely chopped pepperoni.  Spoon mixture into muffin cup biscuits.

Spread about 1/2 tsp sauce on each flattened biscuit on the pizza pan/stone.  Top with 1 slice pepperoni and 4-5 pineapple tidbits.

Top each muffin and each mini pizza with shredded cheese, as much as you can get on there without overflowing!!  (we like lots of cheese)

Bake at 450 degrees for 10-12 minutes.

Serve!

Mini Apple Pies

2 cans crescent roll dough

1 can apple pie filling

1/8 cup sugar

2 Tbsp cinnamon

1/2 Tsp vanilla

Butter flavor cooking spray

Preheat oven to 375 degrees.  Spray Texas muffin pan with cooking spray.

Separate dough into 8 sections, two triangles each.  Roll up the dough into a ball, flatten it out really flat, put one circle into each muffin cup.  You will have two triangles left, roll them together, then roll them out into a rectangle, or as close as you can get to a rectangle.  Use a pizza cutter and cut the dough into 6 skinny strips, then cut those in half so you have two shorter skinny strips.  Set aside.

Mix the apple pie filling with the sugar, vanilla and cinnamon.  Spoon into biscuit cups.  Top with crossed dough strips, sprinkle with a little sugar.  Bake about 10-12 minutes.  Allow to cool about 10 minutes, serve with a scoop of ice cream.

Sunday

Chicken and Dumplings…  sort of

OK, so this was not my best experiment.  I bought a package of frozen dumplings, and tried to follow the package directions, but all I got was thicker broth instead of good dumplings.  The dumplings were just lumps of dough in the bottom of the pan, they were NOT good.  So, I ended up with chicken, rice and peas in a nice creamy sauce.  It tasted really good, but I was SO disappointed in the dumplings, I was really looking forward to them!

So here’s what I cooked:

3 boneless skinless chicken breasts

2 packets chicken Flavor Boost

1 Tbsp Everglades original seasoning (the green one, not the red one)

1 1/2 quarts water

1 cup frozen peas

1 pkg frozen dumplings

Put all this in the crock pot, cook on low 6-8 hours.  Remove chicken, shred, set aside.

Pour juices into stove top pot, bring to a boil, add dumplings.  The package says to break them into pieces, but they were frozen together, so I couldn’t!  This is probably the problem….  boil 3 minutes, reduce heat and simmer 45 minutes.  I did that, I still had lumpy doughy things in my pot, but my juices had become a sauce, so that was good.

I removed the dumplings, added in some leftover rice and the frozen peas, added in the shredded chicken, cooked it all over low for about 15 minutes to heat up the peas and rice, and served!  It tasted good, but it wasn’t what I had planned, so I was disappointed.  Oh well, guess I need to learn how to make flat dumplings!  Got a pasta machine on my Christmas list…

And now, some random photos for you…

I did my nails yesterday, I’m not sure I like them, but they’re OK.

Here’s William.

Here’s Duke the girl cat named by a four year old…

So, that’s it for this week.  It’s been a good food week, or at least a good food weekend.

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

 

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The Great 2012 Cooking Extravaganza! Day 200-202

July 23, 2012 at 9:27 pm (Food) (, , , , , , , , , , , , , , , )

Hello again friends, and welcome back!  I guess I’m proving, to myself more than anyone, that I’m just not up to doing this every single day and working and keeping up with the house and doing crafty things…  so I’m just going to post as much as I can, and that will have to be OK!  I’m OK with it…  hope you can be, too!

Anyway, let’s see, last thing I posted was Friday night, and we went out!  LOL!  What’s happened since then…

Saturday was grocery shopping, short list, but I came home with I think 8 Walmart shopping bags full of stuff.  Lots of fresh fruit, meats, bread, some frozen veggies…  fridge is full, freezer is almost full, cupboard is well stocked but not overflowing.  Washed four out of five loads of laundry, cleaned up the kitchen.  Went to Bealls Outlet, FINALLY found a purse I liked for a price I wanted to pay!  Also got two tops and a pairs of jean capris for work, a cup for my desk, and a pair of earrings I plan on copying.

I know it was movie night, but we didn’t do snack type foods for a change, we had Mexican!  Frozen burritos, but cooked my way.  Frozen taquitos, just cooked to package directions, nothing special.  And home made quesadillas!  So here’s how you do it…

Semi-Home Made Burritos

1 pkg frozen burritos of your choice (we like both the beef and bean, and the chicken and rice varieties)

1 small can enchilada sauce

1 cup shredded Mexican blend cheese

Preheat oven to 400 degrees.  Arrange burritos in a large pan with at least a little bit of a lip, you can’t do this on a completely flat pan, it makes a mess!

I believe the package directions say to cook 25 minutes.  I cook them for 22 minutes, then take them out.  Pour enchilada sauce over partially cooked burritos, making sure to get them covered well, take your time!  Spread shredded cheese over all burritos.  Put them back in the oven for 8-10 minutes or until cheese is well melted and sauce is hot.  Serve!

I like to serve this with a little bit of sour cream, or if you don’t have that, they are really good with a little ranch dressing on the side, too.

Home Made Beef Quesadilla

1 pound ground beef chuck

2/3 cup water

1/4 cup taco seasoning

About 3 cups shredded Mexican blend cheese

1 pkg soft taco sized flour tortillas

Butter flavor cooking spray

Brown and drain ground chuck.  Put back into skillet.  Add in water and taco seasoning, bring to a boil, reduce heat and simmer about 10 minutes or until sauce is thickened.

Preheat another large skillet, at least large enough to easily fit a tortilla.  Spray with butter flavor cooking spray.

Put in a tortilla, spread about 1/4 cup shredded cheese, about 1/4 cup meat, another 1/4 cup shredded cheese, top with another tortilla.  Spray top with cooking spray.  Cook about 2-3 minutes or until tortilla is browned and a little crispy, carefully flip and cook the other side.  Cheese will be very melty and yummy!!  Remove to serving platter, cut into 6-8 wedges with a pizza wheel.  Repeat until out of tortillas and meat, you might have some cheese left over.  Serve with sour cream, ranch dressing, enchilada sauce or salsa!

You can also substitute chicken for the ground beef for a lighter and slightly healthier dish, but the taco sauce made with the water and seasoning isn’t quite the same with chicken as with beef.  It still tastes really good, though!!  I like to put a little salsa inside the quesadilla when I use chicken, just makes it moister.

So, Sunday, no cooking going on.  Went to my mom’s for the day, spent the day swimming with my boys, eating mom’s picnic food (hot dogs, potato salad, deviled eggs, chips, baked beans, white cake with chocolate icing…  YUMMY!!!), mom bought me some tops and some new sandals, and then she and I clipped, sorted and tallied coupons that her group sends to a military base in Italy for the military wives to use at the commissary!  I just thinks that’s so cool!!  She said that we ended up with almost $4000 worth of coupons in that batch.

And last but not least, today…  Monday was a little crazy at work, two people called in sick, and silly me, I volunteered to cover for one of them!  Between my inbox, his inbox, my reports, his reports, I didn’t quite finish everything I was supposed to do today, but I think I did OK!  It was the busiest day I’ve ever had since I started this job, first time I even came close to feeling overwhelmed.

James and I made Cottage Pie, and then I made pineapple angle food cupcakes.  So here are the recipes…

Cottage Pie

1 1/2 pounds ground beef

2 Tbsp dried onion flakes

1 Tsp garlic powder

Salt and pepper to taste

2 cups water

6 Tbsp gravy mix

3 pounds potatoes

1 cup shredded cheese of your choice

Wash and peel potatoes, cut into chunks, boil until soft.  Drain, put back in pot.  Add in 1 stick butter and about 1/2 cup milk, mash with a hand mixer, adding in additional milk if needed, about 2 Tbsp at a time, until smooth and creamy.

Brown and drain ground beef, put back into skillet.  Add in garlic, onion, salt and pepper.  Add in water and gravy mix.  Bring to a boil, reduce heat and simmer, stirring frequently if not constantly, about 10 minutes.

Heat oven to broil.

Layer meat mixture in bottom of casserole dish.  Cover with potatoes, smoothing over the top.  Top with shredded cheese.  Put dish on a cookie sheet to keep from messing up your oven in case it boils over.  Heat about 5-8 minutes under the broiler, just until cheese is melted and slightly browned.  Serve!

Pineapple Angel Cakes

1 box angel food cake mix

1 can UNDRAINED crushed pineapple

Mix these together very well, using hand mixer.  Prepare muffin cups with butter flavor cooking spray.  This makes AT LEAST 24 normal sized cupcakes.  I actually ended up with 12 regular sized and 12 jumbo!!

Cook the normal sized ones 15 minutes at 350 degrees.  Cook the jumbos 20 minutes at 350 degrees.  When cooled, you can serve plain or top with whipped cream, strawberries, blueberries, it’s up to you!  They are REALLY good plain!!

So, that’s it for today.  Warehouse 13 season premier is on, so I gotta go now.

Until tomorrow, eat well, love well, live well!!

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The Great 2012 Cooking Extravaganza! Day 35

February 5, 2012 at 11:39 pm (Food) (, , , , , , , )

Hello again, and welcome back!

Tonight, we had a one pot (almost) wonder meal that really was very good!  I was hunting around for recipes earlier, and I stumbled across one for “crock pot enchiladas”, but I didn’t have or particularly LIKE everything that went into it, so I sort of made up my own version, and with the exception of my picky eater, William, everyone liked it!  And he actually ate most of it, just picked out the chunks of peppers from the salsa.  Have to remember to run that through a blender before I use it next time!!

So, here is my version of crock pot enchiladas:

2 large boneless skinless chicken breasts (approx 1 lb each), trimmed of any leftover skin or fat

1/2 cup taco seasoning mix

1 can cream of chicken soup

1 can cream of mushroom soup

1 jar chunky salsa, mild (or your preference)

1/4 cup enchilada sauce, mild (or yous preference)

2 cups shredded cheese, Mexican blend or cheddar

Tortilla chips

Cook chicken breasts in water with taco seasoning on the stove, covered, for about 1 hour to 1 1/2 hours, or until done through and falling apart when you try to take them out.  Shred chicken.

Mix soups, enchilada sauce and salsa in a bowl, place about 1/4 of the mixture in the bottom of the crock pot.  Layer shredded chicken, cheese, tortillas (try to cover as much as you can of what’s in that pot with chips, gives it more texture…  I used about 15-20 chips in a layer), sauce until out of sauce (3-4 layers). Top with any remaining chicken, tortillas and cheese. Cover and cook on LOW for 3-4 hours or until bubbly and cheese is melted well.  Serve!

Until tomorrow, friends, eat well, love well, live well!!

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