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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The Great 2012 Cooking Extravaganza! Day 119

April 29, 2012 at 7:27 pm (Food) (, , , , , , , , , )

Hello again friends, and welcome back!  Here we are again, another week gone, another weekend gone, and ready for a new week to begin.  Hope you’ve all had a Super Sunday!

We’ve had a pretty good day around here.  My folks brought us a FREE 42″ flatscreen TV, it’s all hooked up and we’ve been watching movies all afternoon.  Mike’s been playing with the color and contrast and stuff, trying to get that perfect picture.  I think he’s finally got it!

William had a little homework, plus normal Sunday chores, and except for a little complaining, he’s gotten it all done with a minimum of fuss.  That’s a nice change!

James is out and about, be home later.  He’s had my car all weekend, waiting to see it come home OK!  It’s not that I don’t trust him, but without that car, I can’t get to work tomorrow and we’re screwed.

I did the grocery shopping, finished up the laundry, cleaned up the kitchen, and managed to cook a decent meal in the process.  Here’s what we had:

Pot Roast

1 Eye Round Roast, about 3 pounds

1 carton beef broth

1 Tsp dried rosemary leaves

2 Tbsp kosher salt

Put everything in the crock pot, cook on HIGH 4 hours, or on LOW 8 hours.  Remove from pot, allow to rest about 10 minutes, slice against the grain of the meat and serve.

Baked Potatoes

4 medium russet potatoes, washed and dried

Kosher salt

Olive oil

Pierce potatoes once on each side.  Coat lightly with olive oil, and sprinkle with Kosher salt.  Place on baking pan, and bake at 350 degrees for 1 hour to 1 1/2 hours, or until done through and soft when poked.  Remove from pan and serve.  Top with your choice of toppings, tonight we did just butter, salt and pepper, but they are also good with sour cream, shredded cheese, broccoli, chili, really whatever YOU want to put on them!  I actually cooked a whole bag of potatoes so we’ll have some laying around ready to top.  PLUS, they freeze well, so you don’t have to worry about them going bad!

Plus we had a light fruit salad, actually the last of what I made last weekend.  We really just had pineapple and grapes, because that’s all that was left, but I had to use it up because I just finished making a new fruit salad for this week with pineapple, mango, papaya and grapes.

So, hope you all enjoy something from this meal, or the whole meal, and have a wonderful rest of the weekend.

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

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The Great 2012 Cooking Extravaganza! Day 112

April 23, 2012 at 12:17 am (Food) (, , , , , , , )

Hello again friends, and welcome back!  Hope you all had a wonderful Sunday!

My day was SO busy!  I decided it was time for a little spring cleaning around here, wanted to get the place spruced up a little before I go back to work tomorrow, and make it a little easier to keep it clean.  So, we swept, mopped, vacuumed, stripped beds, cleaned the kitchen, cleaned the bathrooms, dusted, used the spot carpet shampooer on the hallway and living room spots, and after dinner I made up what I hope is a weeks worth of sandwiches and salads so that everyone can have easy to fix lunches.  Made up a gallon of Gatorade, filled the bottles we reuse, took snacks and some of the Gatorade bottles over to a friends, since she’s going to watch William after school.  Good thing that’s his best friends mom!  I think I’m ready…

Anyway, we had a quick and easy dinner tonight, tasted pretty good, too!  Here’s the scoop:

Pan Fried Eye Round Steaks

1 package eye round steaks, thin cut

1/2 Tsp dried Rosemary leaves

1/2 Tsp garlic powder

Salt and pepper to taste

Sprinkle all your spices into a large skillet, set to medium heat and allow to toast just a bit before you add in your steaks.  Once pan is warmed up, add the steaks and cook about 2 minutes on each side, or just until browned.  Might be slightly pink in the center, but not much!  Serve!

Sauteed Green Beans

1 Package frozen cut green beans

2 Tbsp bacon bits

2 Tbsp butter

1 Tsp garlic powder

Melt butter in large skillet.  Add in green beans, garlic and bacon bits. Cook over medium heat, stirring frequently, until everything is nice and hot.  Serve!

We also had some store bought rolls with this, so it was a nice dinner.  The guys made steak sandwiches out of their rolls and thin cut steaks!

Gotta come up with something quick and easy, or a good crock pot meal, for tomorrow.  Won’t have much time after work and before scouts, so gotta be ready!

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

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The Great 2012 Cooking Extravaganza! Day 65

March 7, 2012 at 12:12 am (Food) (, , , , , , , , , , , )

Hello again, and welcome back!  Thank you for joining me on this adventure!!  🙂

I have to say, tonight’s meal was REALLY good!  Everyone got something they liked, the main dish was a nice surprise for some (William, of course), and the sides were really easy PLUS yummy.  So here was our menu:

Lemon Herb Chicken

4-5 boneless skinless chicken breasts

1 carton chicken broth (Great Value brand, of course)

3 cloves garlic, minced (or 3 Tbsp minced bottled garlic)

3 Tbsp olive oil

1 Tsp salt

1 Tsp pepper

1 Tsp rosemary, dried

1 Tsp Thyme, dried

1/4 cup lemon juice

3 Tbsp soy sauce

Put everything in a crock pot, cook on LOW 7-8 hours.

Turn off the heat, and remove about 2 cups of the broth, straining it before you put it in a sauce pan.  Mix 3-4 Tbsp corn starch with 1/2 cup cold water, and add this mixture to the strained broth.  Bring to a simmer, stirring and cooking until sauce is thickened.  Remove chicken from pot, place on serving platter, serve with sauce on the side.

We also had Kraft Mac N Cheese (because I scored two free boxes from their Facebook page a couple weeks ago), frozen broccoli (PictSweet brand, was actually pretty good for frozen, not mushy), and peas.

All in all, a good meal!

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

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The Great 2012 Cooking Extravaganza! Day 42

February 12, 2012 at 11:53 pm (Food) (, , , , , , , , , , , )

Hello my friends, and welcome back!!  So glad you’ve decided to join me again…

Tonight, I had planned another pot roast, not sure what was going to be “different” about it, but I have a couple of cookbooks…  HOWEVER, I mentioned pot roast, and William says “again?!”  Apparently, we’ve been having a lot of roasts lately, but I’ve been getting really good deals on them, and they are SO easy!

Anyway, I decided, maybe we were having too many roasts, and I needed to do something different.  So, I trimmed the larger portions of fat from the sides of the roast, there weren’t really many since I bought an eye round roast, but there was just a little.  Then I cut it into bite sized pieces, and they turned into:

Pot Roast Stew

2 pound eye round roast, trimmed of fat, cut into bite sized pieces (approx 1/2″)

1 pound small red potatoes, cut into similarly sized pieces as the meat

3 large carrots, peeled and cut into same sized pieces as meat

2 cups frozen green beans, STILL FROZEN, cut or broken into roughly 1″ pieces

1 cup frozen peas, STILL FROZEN

1 carton beef broth

1 Tbsp each rosemary and thyme (I put mine into a tea/spice ball so I don’t hear any complaints from the peanut gallery, mainly William)

1 Tbsp each salt and pepper

2 Tbsp soy sauce

1 cup cold water mixed with about 1/2 cup flour

Brown beef in a few Tbsps of oil in a large stock pot.  Add in beef broth, then veggies, salt and pepper.  Place spice ball with rosemary and thyme into broth, cover and simmer over medium to medium-low heat for about 1 hour, or until potatoes and carrots are tender.  Stir in soy sauce.  Stir in flour mixture, and serve!

Even the picky one liked this, and there are just about 3 servings left over for lunches.

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

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The Great 2012 Cooking Extravaganza! Day 30

February 1, 2012 at 1:24 am (Food) (, , , , , , , , , , , , )

WOW!  Sort of a milestone for me, 30 days straight!  WOO HOO!

Welcome back!  Hope you’re still enjoying my ramblings and recipes.  Hey, that’s a good book title, “Ramblings and Recipes”!  I’ll have to remember that…

Tonight, we went sort of old school, and I have to say, I will NEVER buy another “pot roast” from Walmart or Sam’s!  I don’t think I’ve ever had a tougher piece of meat in my life.  I even had trouble cutting it with a steak knife, and that after 4 hours in the crock pot, which usually turns any piece of meat into wonderful tender yummyness.  Not this time!

ANYWAY, here was the menu:

Pot Roast (go ahead and splurge on a decent piece of meat, Winn Dixie usually has good stuff, and they put it on sale every few weeks!)

3-4 pound pot roast with SOME marbling, but not TOO MUCH fat

1 medium onion, chopped into roughly 8 wedges (or you can cheat like I did and add about a cup of dried onion flakes!)

1 Tbsp rosemary leaves (I put my in a tea ball so I wouldn’t have to fish them all out again before making gravy)

Place roast in crock pot, add onion and tea ball with rosemary leaves inside, cover with water or beef broth (I prefer broth, but I didn’t have any tonight…  😦

Cook on LOW 8 hours, or until extremely tender and falling apart.

Remove from pot, and let rest while you use the juices from the pot to make gravy.  Then slice and serve!

Gravy

Strain juices from crock pot (above!), mix with “brown gravy” mix using measurements from the package. (yeah, I know, it’s cheating!) Bring to a boil, simmer 1 minute or until nice and thick.  Serve!

Cheese Toast (James made this tonight)

Slice fresh bread loaf, French or Italian breads work well.  Slice enough so everyone gets two slices.  Place on ungreased cookie sheet.  Spray ONE SIDE ONLY with butter flavor cooking spray.  Cook, sprayed side up, at 400 degrees for 5 minutes.  Remove from oven, turn bread over, sprinkle with shredded cheese of your choice (ours tonight was a blend of mozzarella, cheddar and provolone), cook another 5 minutes at 400 degrees, or until cheese is fully melted and edges of bread are toasty.  Serve.

We also had canned (GASP!) veggies, just because I have a pantry full of them to get rid of, and I ate the last of the leftover Brussels Sprouts from a couple of nights ago, which I have to say taste even better having sat in the fridge mixing it up for a couple of days, they were AWESOME, some plain cooked egg noodles (really good with gravy over them) plus we had a nice fresh salad.

So, to wrap it up, HORRIBLE roast, GREAT bread, AWESOME Brussels Sprouts (who ever thought those words would ever go together in the same sentence, right?!) and OK everything else.  Definitely a filling meal, and everyone got SOMETHING they liked.

Tomorrow, curried chicken and home made Mac N Cheese, James style.

Until then, eat well, love well, live well!!

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The Great 2012 Cooking Extravaganza! Day 25

January 27, 2012 at 1:38 am (Food) (, , , , , , , , , , , , , , )

Hello friends!  Welcome back!

Let me start by saying, I’m an idiot!  All the time I had today to cook, and not a SINGLE picture!  Too busy stressing out over websites, Facebook pages, Webelos camping trips, making jewelry, and every other little thing that caught my attention today, that I completely forgot!!!

So, tonight’s meal was interesting, and pretty tasty for the most part.  I have leftovers, so it wasn’t a COMPLETE hit with the family, and I had to make William something else to eat, but it wasn’t bad…

Cherry and Rice Stuffed Pork Roast

1 x 3 lb pork loin roast, butterfly cut and pounded to about 1/4″ thickness

1/3 cup rice (wild rice if you’ve got it)

1 1/4 cups water

1/2 tsp dried rosemary, crushed

1/2 tsp salt

3/4 cup coarsely chopped dried cherries (or cranberries)

6 ounces (approx 1/2 roll) bulk sausage

1/2 cup chopped onion

1 cup cold water

1/4 tsp dried thyme

1/4 tsp fresh ground pepper

2 Tbsp flour

Butterfly roast, pound to 1/4″ thickness between two sheets of plastic wrap, set aside.

In small saucepan, boil 1 1/2 cups water, add 1/3 cup rice, dried rosemary and salt, bring to a boil, lower heat, cover and simmer 40-45 minutes or until rice is tender.  Add in chopped cherries or cranberries, set aside.

In skillet, cook sausage with onion, crumble, drain if needed.  Remove from heat. Add in dried thyme and pepper.  Add in cooked rice mixture.

Spread this rice and sausage mixture over your pounded out roast, then roll (starting on a short side) and tie up the roast.  You’ll end up with slices that sort of look like a pinwheel when this is all done.

Place rolled roast in a roasting pan, sprinkle with salt, pepper and more thyme if desired, cover, cook at 325 degrees 2 hours or until thermometer in roast reads 155 degrees minimum. (mine read 180 when it was done, and it was just about perfect)

When done cooking, remove from pan, cover with foil, and allow to stand about 15 minutes while you make gravy with the juices.  Add 1 cup cold water to the pan and whisk to bring up any bits from the bottom of the pan.  Transfer these drippings to a sauce pan, stir in 1/3 cup water mixed with 2 tbsp flour, bring to a boil, stir and cook until thickened.

Slice roast, serve with gravy.

Roasted Brussels Sprouts (yeah, you read that right…  the dreaded Brussels Sprout!)

1 lb fresh Brussels Sprouts

4 slices bacon

1/3 cup coarsely chopped dried cherries (or cranberries)

1/2 cup chopped nuts (I used pecans)

Cut bacon into 1/4-1/2″ strips, cook until crisp, DO NOT DRAIN!

Remove ends and loose outer leaves from sprouts.  Cut into quarters.  Toss into pan with bacon, including the fat!  Once the sprouts have gotten brighter green, couple of minutes in the pan, add in the cherries and nuts, then transfer everything to an oven safe dish, cover and bake about 1 hour at 325 degrees, or until sprouts are very tender.  I think maybe I could have done mine maybe 45 minutes and they might have been better, they were a little softer than I wanted, but considering I HATED Brussels Sprouts before trying this recipe, they came out really good!

I made some more of the green beans from last night, sauteed fresh green beans cooked in butter and minced garlic, cooked in a frying pan until crisp-tender only, and a fresh salad to go with the roast and the sprouts.  Made for a very nice meal!

So, busy day, topped off with a good meal, not too shabby!

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

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The Great 2012 Cooking Extravaganza! Day 15

January 17, 2012 at 12:40 am (Food) (, , , , , , , , , , , )

Welcome back my friends!

Tonight’s experiment was less than I expected, but it was edible…

Chicken and veggies

1 pound chicken thighs, boneless and skinless

4-6 medium sized potatoes, washed, cut into 1/2 inch pieces, with or without skins, your choice

1 pound baby carrots, washed

1/2 cup chopped scallions

1/2 cup chopped celery

1 tsp rosemary leaves, dried

1 box chicken broth

1/2 box (you know, that chicken broth box you just emptied) water

Salt and pepper to taste

Place all of the above in a crock pot, cook on low approx 7 hours, or high 3 1/2 hours

Remove chicken from crock pot, but allow veggies to continue to cook while you prepare the chicken pies

Chicken Pies

Cooked chicken, chopped

Phyllo dough, thawed

1/2 cup heavy cream

Salt and pepper to taste

1/2 cup shredded cheddar cheese

Cut rounds slightly larger than a standard muffin cup from phyllo dough, and push into the bottom of muffin cups

Bake 10 minutes at 400 degrees, remove from oven

Chop cooked chicken, mix with heavy cream, salt and pepper, spoon into partially cooked shells

Bake an additional 15 minutes at 400 degrees

Sprinkle with shredded cheddar cheese, and bake another 5-10 minutes or until cheese is melted

Serve along with carrots and potatoes from crock pot.

This was rather bland, I expected more, but it was edible.  To make up to my family for this less than stellar meal, I’ve got banana bread cooking right now!  No, not from scratch, box mix, but I KNOW it will be good!

Making a pot roast tomorrow, I KNOW that will come out well!  Plus, leftovers can become BBQ beef sandwiches VERY easily!

Until tomorrow, eat well, be well!

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