Friday, October 29, 2010
Monday, October 25, 2010
This is probably my all-time favorite soup. I found the recipe a year or two ago in a Taste of Home magazine. The picture doesn't do it justice--yeah, I'm not a photographer. I'll give you the original recipe and also write the alterations I make. It's really versatile, so you can do whatever you want with it.
1 medium onion, chopped
1 T. olive oil
1 can (14 1/2 oz) chicken broth (I use water and chicken bouillion)
2-3 T. diced jalapeno pepper (I omit this since I have small kids and I don't do spicy very well)
3 tsp. ground cumin (LOVE this spice!)
1 1/2 tsp. chili powder
1/4 tsp. salt
1/4 tsp. cayenne pepper (I just do a dash or two)
3 cups cubed cooked turkey
1 can (15 oz.) black beans, rinsed and drained (I also add an extra can of beans, usually pinto or kidney)
1 can (10 oz.) diced tomatoes and green chilies, undrained (I just use a can of diced tomatoes and a can of chilies and tonight I chopped up a fresh tomato and threw it in)
1 1/2 cups frozen corn
Sour cream, coarsely crushed tortilla chips, shredded cheddar cheese and sliced ripe olives, optional--it's good with or without this stuff
*I also add about half a bell pepper and some garlic and fry it up with the onion*
In a large saucepan, saute onion (and peppers and garlic, if desired) in oil until tender. Stir in the broth, jalapeno, cumin, chili powder, salt and cayenne. Add the turkey, beans, tomatoes and corn. I have to add a bit of extra water since I put extra beans in. Just make sure you add a little extra salt, too.
Bring to a boil. Reduce heat and simmer for 20-30 minutes or until heated through. Garnish with sour cream, tortilla chips, cheese and olives if desired. Yield: 7 servings. Enjoy!
Saturday, October 16, 2010
Thursday, October 14, 2010
Tuesday, October 12, 2010
3 artichokes (we used 4 and just doubled the recipe and had plenty of stuffing, so if you want to just make one or 2 that is fine!)
1/2 onion, diced
1/4 c celery, diced
2 cloves garlic, minced
1/2 c seasoned bread crumbs
1/3 c shredded cheddar cheese
1/4 c butter (we used more...)
1/2 c chopped mushrooms
To prepare the artichokes: Remove coarse lower leaves. Trim off the tops of the artichokes 1 inch. Cut stems off so artichokes will sit. Boil artichokes in a large sauce pan for 30 mins, or until tender. Remove center and dig out fuzz with spoon.
In butter, saute onions, celery, galic, crumbs, mushrooms. Remove from heat and add cheese. Mix and stuff the three artichokes. (Stuff the middle by the heart, and in between the leaves.) After stuffing, sprinkle lightly with parmesan cheese. Bake on a metal or glass pan at 350 degrees until hot. ENJOY!
Sunday, October 10, 2010
1 can cream of mushroom soup
1 can cream of chicken soup
2 can's water
4 TB all-purpose flour
2 cubes of chicken bouillon
1/4 tsp black pepper
1 can refrigerated buttermilk biscuits (cut in cubes)
Combine all ingredients in CROCKPOT. Add cubed buttermilk biscuits, make sure they are covered in liquid. Cover and cook on low for 3 hours or until chicken is cooked and ENJOY!!!
Made this for Sunday dinner tonight. The picture doesn't do this meal justice, the green goop on the side is green bean casserole. This is super yummy!!!
Thursday, October 7, 2010
The girls from my book club wanted the recipe for the Jell-O,
so I decided to make a little picture tutorial.
You'll need FIVE 6oz boxes of Jell-O.
I used 5 different colors.
Mix 3 packages of Knox gelatin in 1 1/2 cups boiling water.
Mix until dissolved.
Add sweetened condensed milk to Knox gelatin mixture.
Dissolve 1 box of Jell-O in 1 cup boiling water.
I started with blue because I wanted it on the bottom.
You can start with whatever color you'd like :)
Add 1/4 cup of the Knox gelatin mixture to the Jell-O.
Pour into a 9x13 glass dish.
Now the waiting begins!
Let set in the refrigerator for 20-30 minutes.
I did 20 minutes and my layers were perfectly set.
Pour 3/4 cup sweetened condensed milk mixture over the Jell-O layer.
Let sweetened condensed milk layer set up in refrigerator.
I let mine set 10 minutes and it was golden.
While I waited, I repeated Step 3 with the next color.
That way I was ready to add the next Jell-O
when the milk layer was set.
Repeat Steps 3-7 with the remaining four flavors.
Do not try to be speedy and use the freezer :)
My layer order was: blue, milk, green, milk, yellow, milk, orange, milk, redAnd VOILA!
You now have a beautiful rainbow Jell-O
to wow your friends and children :)
your milk mixture and your Knox gelatin mixture
might solidify during the process.
You can just pop them in the microwave for 15-20 seconds
and VOILA! back to liquid form.
Friday, October 1, 2010
1/2 c ketchup
1/2 c brown sugar, packed
1 tbsp mustard
1 tbsp worcestershire sauce
1 tbsp apple cider vinegar
1/4 c water
In a saucepan combine ketchup, brown sugar, mustard, worcestershire sauce, vinegar and water. Boil until sauce is thick. Pour over chicken and make BBQ chicken sandwhiches or use for BBQ chicken pizza.
[This sauce is tangy, but not hot. For those of you who like your BBQ sauce super spicy, you can experiment. My husband added crushed red peppers to his.]