1 chicken, cooked and deboned
1 cup chopped onion
1 cup chopped celery
1 cup chopped carrots
1-2 cups chopped potatoes
1/3 cup margarine or butter
1/4 cup flour
2 cups chicken stock
1 cup half and half
Put margarine or butter in sautee pan and sautee veggies over medium low heat for 10 minutes. Add flour. Stir and cook one minute. Add chicken stock and half and half to veggies. Stir until thick and bubbly. About 10 minutes. Add chicken pieces. Pour in 9x13 pan. Top with pie crust. Cut slits in crust. Bake at 400 degrees for 30 minutes, or until crust in golden brown.
Thursday, February 19, 2009
Pita Bread
Great for sandwiches! Love them.
2 cups warm water
1 Tablespoon honey
1 teaspoon salt
2 Tablespoon yeast
2 Tablespoon dough enhancer (optional)
4 cups white wheat flour (I mix 2 cups flour with 2 cups whole wheat flour)
In a bowl combine the yeast with warm water. Let rise about 5 minutes.
Then, mix all ingredients together adding yeast mixture last gently. Knead until smooth and elastic. About four minutes. On floured surface, roll out dough into golf ball size balls. Roll each ball into a 6 to 8 inch circle. Place on parchment liners to rest. Cover with a clean towel. Preheat oven to 500 degrees. Bake 3-4 pitas on a pizza stone for 3-4 minutes. Remove to cooling rack for five minutes.
Note:
If you do not have a pizza stone, a baking sheet will work fine.
2 cups warm water
1 Tablespoon honey
1 teaspoon salt
2 Tablespoon yeast
2 Tablespoon dough enhancer (optional)
4 cups white wheat flour (I mix 2 cups flour with 2 cups whole wheat flour)
In a bowl combine the yeast with warm water. Let rise about 5 minutes.
Then, mix all ingredients together adding yeast mixture last gently. Knead until smooth and elastic. About four minutes. On floured surface, roll out dough into golf ball size balls. Roll each ball into a 6 to 8 inch circle. Place on parchment liners to rest. Cover with a clean towel. Preheat oven to 500 degrees. Bake 3-4 pitas on a pizza stone for 3-4 minutes. Remove to cooling rack for five minutes.
Note:
If you do not have a pizza stone, a baking sheet will work fine.
White Chili with white beans and chicken
This is great just as a chili. I have also used this recipe as enchilada filling. Either way is great!
2 (15 oz.) cans small navy beans, drained and rinsed
1 large onion
1 stick of butter
1/4 cup flour
1 cup chicken stock (may need more for thinning)
1 1/2 cup Half and Half
1/2 cup milk
1 teaspoon Tabasco
1 1/2 teaspoon chili powder
1 1/2 teaspoon ground cumin
1/2 teaspoon salt
1/2 teaspoon pepper
2 (4 oz.) cans diced, mild green chilies, drained
2 pounds cooked chicken, shredded
1 1/2 cups grated montery jack cheese
1/2 cup sour cream
2 cans kernel corn, drained (optional)
In skillet: Cook onion in 2 tablespoons butter over low heat until soft but not browned.
In 6-8 quart pot: Melt remaining butter and whisk in flour. Cook roux (flour and butter mixture) whisking constantly for 3 minutes. Stir in onion and gradually add stock, milk, and half and half, whisking constantly. Bring mixture to a boil, then lower to simmer, stirring occasionally for 5 minutes.
Stir in Tabasco, chili powder, cumin, salt, and pepper. Add beans, chilies, chicken, and cheese. Cook over low heat, stirring frequently for 20 minutes. Add sour cream and corn and warm through.
Serves 6 to 8.
Note: This makes a very mild chili. To make spicier, add more Tabasco, chili powder, and cumin to taste. This is even better on the second day. Reheat gradually on stovetop.
Tip for cooking chicken:
rub raw chicken breasts with olive oil and cumin and bake at 350 degrees for 40 minutes or just until done. Cool, cut and add to chili.
2 (15 oz.) cans small navy beans, drained and rinsed
1 large onion
1 stick of butter
1/4 cup flour
1 cup chicken stock (may need more for thinning)
1 1/2 cup Half and Half
1/2 cup milk
1 teaspoon Tabasco
1 1/2 teaspoon chili powder
1 1/2 teaspoon ground cumin
1/2 teaspoon salt
1/2 teaspoon pepper
2 (4 oz.) cans diced, mild green chilies, drained
2 pounds cooked chicken, shredded
1 1/2 cups grated montery jack cheese
1/2 cup sour cream
2 cans kernel corn, drained (optional)
In skillet: Cook onion in 2 tablespoons butter over low heat until soft but not browned.
In 6-8 quart pot: Melt remaining butter and whisk in flour. Cook roux (flour and butter mixture) whisking constantly for 3 minutes. Stir in onion and gradually add stock, milk, and half and half, whisking constantly. Bring mixture to a boil, then lower to simmer, stirring occasionally for 5 minutes.
Stir in Tabasco, chili powder, cumin, salt, and pepper. Add beans, chilies, chicken, and cheese. Cook over low heat, stirring frequently for 20 minutes. Add sour cream and corn and warm through.
Serves 6 to 8.
Note: This makes a very mild chili. To make spicier, add more Tabasco, chili powder, and cumin to taste. This is even better on the second day. Reheat gradually on stovetop.
Tip for cooking chicken:
rub raw chicken breasts with olive oil and cumin and bake at 350 degrees for 40 minutes or just until done. Cool, cut and add to chili.
Autumn Salad
Fantastic salad. Even Chris loves this!
3 bags romaine lettuce (Dole's romaine is good)
6 apples or ripe pears, peeled and diced
1 container Athena's Greek Feta Cheese, crumbled
1 bag of Almond Accents toffee flavored brand
1 package Good Season's italian dressing
1 Tablespoon poppy seeds
1 Tablespoon sugar
Combine first 4 ingredients in a salad bowl. Prepare italian dressing according to the directions on the package. Add poppy seeds and sugar, shake.
DO NOT dress salad until right before serving
Note: This makes a salad to serve 12-15 people. Can easily be halved to feed one family.
3 bags romaine lettuce (Dole's romaine is good)
6 apples or ripe pears, peeled and diced
1 container Athena's Greek Feta Cheese, crumbled
1 bag of Almond Accents toffee flavored brand
1 package Good Season's italian dressing
1 Tablespoon poppy seeds
1 Tablespoon sugar
Combine first 4 ingredients in a salad bowl. Prepare italian dressing according to the directions on the package. Add poppy seeds and sugar, shake.
DO NOT dress salad until right before serving
Note: This makes a salad to serve 12-15 people. Can easily be halved to feed one family.
Mississippi Mud Cake
A great teacher at Ishi gave this to me. It is so very tasty, but rich so cut into small pieces.
4 eggs
2 cups sugar
2 sticks butter, melted
1 1/2 cup flour
1/3 cup cocoa, packed
1 teaspoon vanilla
1 cup nuts, chopped
1 (7 oz.) jar of marshmallow cream
Beat eggs and sugar. Add the next five ingredients, mix well and put in a 9x13 pan sprayed with nonstick cooking spray. Bake at 350 degrees for 30 minutes. Cover with 1 (7 oz.) jar of marshmallow cream as soon as cake comes out of the oven. Cool cake completely before frosting.
Frosting:
1 box powdered sugar
1/3 cup cocoa, packed
1 stick of butter, melted
6 Tablespoons milk
1 teaspoon vanilla
3/4 cup nuts
Combine powdered sugar and cocoa. Add melted butter, milk, and vanilla. Beat until smooth and then add nuts. Spread on cooled cake and enjoy.
4 eggs
2 cups sugar
2 sticks butter, melted
1 1/2 cup flour
1/3 cup cocoa, packed
1 teaspoon vanilla
1 cup nuts, chopped
1 (7 oz.) jar of marshmallow cream
Beat eggs and sugar. Add the next five ingredients, mix well and put in a 9x13 pan sprayed with nonstick cooking spray. Bake at 350 degrees for 30 minutes. Cover with 1 (7 oz.) jar of marshmallow cream as soon as cake comes out of the oven. Cool cake completely before frosting.
Frosting:
1 box powdered sugar
1/3 cup cocoa, packed
1 stick of butter, melted
6 Tablespoons milk
1 teaspoon vanilla
3/4 cup nuts
Combine powdered sugar and cocoa. Add melted butter, milk, and vanilla. Beat until smooth and then add nuts. Spread on cooled cake and enjoy.
Strawberry Cream Pie
Received this from a young woman activity when I was 16. Great pie, but wait until strawberries are in season.
Crust:
1 cup flour
6 Tablespoons butter
1/3 cup chopped pecans
3 Tablespoons brown sugar
Mix all ingredients together well, then press firmly in a 9" pie shell. Bake at 400 degrees for 15 minutes.
Filling:
1 cup whipping cream
1 Tablespoon sugar
1 cup milk
1 small package instant vanilla pudding
2 cups sliced strawberries
Beat whipping cream and sugar until stiff peaks form and then set aside. Pour milk into mixing bowl, and add pudding. Beat for 1 minute. Fold in berries and whipping cream with rubber spatula. Pour in pie shell. Chill in fridge to cool.
Crust:
1 cup flour
6 Tablespoons butter
1/3 cup chopped pecans
3 Tablespoons brown sugar
Mix all ingredients together well, then press firmly in a 9" pie shell. Bake at 400 degrees for 15 minutes.
Filling:
1 cup whipping cream
1 Tablespoon sugar
1 cup milk
1 small package instant vanilla pudding
2 cups sliced strawberries
Beat whipping cream and sugar until stiff peaks form and then set aside. Pour milk into mixing bowl, and add pudding. Beat for 1 minute. Fold in berries and whipping cream with rubber spatula. Pour in pie shell. Chill in fridge to cool.
Strawberry Shortcake
Paula Deen is one of my favorite Food Network Personalities. Her recipe for strawberry shortcake is unbelieveable. You will love it year round.
1 large angel food cake
For the custard:
1 (8 oz.) package cream cheese, softened
1 (14 oz.) can sweetened condensed milk
1 (12 oz.) container frozen whipped topping, thawed
For the glaze:
1 cup sugar
3 Tablespoons cornstarch
3 Tablespoons strawberry gelatin (recommended: Jell-O)
1 cup water
2 cups fresh strawberries, cut in 1/2 (if berries are extra large, they can be cut into quarters)
Whole fresh strawberries and mint leaves, for garnish
Slice cake, using a serrated knife, horizontally into 3 equal layers.
For the custard:
Mix together cream cheese, condensed milk, and whipped topping in a bowl; set aside.
For the glaze:
In a medium saucepan, stir together sugar, cornstarch, and gelatin; add water. Cook stirring over medium heat until thick. Remove from heat and allow to cool completely. Fold in strawberries.
For assembly:
Place 1 layer of cake in a large clear bowl. Top with a layer of glaze, followed by a layer of custard mixture. Repeat layering in this order for remaining cake, glaze and custard. Top cake with 3 whole fresh strawberries and fresh mint leaves.
1 large angel food cake
For the custard:
1 (8 oz.) package cream cheese, softened
1 (14 oz.) can sweetened condensed milk
1 (12 oz.) container frozen whipped topping, thawed
For the glaze:
1 cup sugar
3 Tablespoons cornstarch
3 Tablespoons strawberry gelatin (recommended: Jell-O)
1 cup water
2 cups fresh strawberries, cut in 1/2 (if berries are extra large, they can be cut into quarters)
Whole fresh strawberries and mint leaves, for garnish
Slice cake, using a serrated knife, horizontally into 3 equal layers.
For the custard:
Mix together cream cheese, condensed milk, and whipped topping in a bowl; set aside.
For the glaze:
In a medium saucepan, stir together sugar, cornstarch, and gelatin; add water. Cook stirring over medium heat until thick. Remove from heat and allow to cool completely. Fold in strawberries.
For assembly:
Place 1 layer of cake in a large clear bowl. Top with a layer of glaze, followed by a layer of custard mixture. Repeat layering in this order for remaining cake, glaze and custard. Top cake with 3 whole fresh strawberries and fresh mint leaves.
Blueberry Coffee Cake Muffins
You will find none better! Thank you Ina Garten from the Food Network.
12 Tablespoons (1 1/2 sticks) unsalted butter, at room temperature
1 1/2 cup sugar
3 extra-large eggs, at room temperature
1 1/2 teaspoon pure vanilla extract (imitation is fine)
8 ounces (about 1 cup) sour cream
1/4 cup milk
2 1/2 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon kosher salt
2 half-pints fresh blueberries, picked through for stems (Don't use frozen)
Preheat the oven to 350 degrees. Place 16 paper liners in standard muffin pans.
In the bowl of an electric mixer fitted with a paddle attachment, cream the butter and sugar until light and fluffy, about 5 minutes. With the mixer on low speed, add the eggs 1 at a time, then add the vanilla, sour cream, and milk. In a seperate bowl, sift together the flour, baking powder, baking soda, and salt. With the mixer on low speed add the flour mixture to the batter and beat until just mixed. Do not overmix. Fold in the blueberries with a spatula and be sure the batter is completely mixed.
Scoop the batter into the prepared muffin pans, filling each cup about 3/4 full. Bake for 25-30 minutes, until the muffins are lightly browned on top and a cake tester comes out clean.
Heidi's Input:
Do NOT use frozen blueberries or margarine. I tried and yah, they did not turn out so good.
If you do not have a kitchen aid, it is okay, you can use a regular electric mixer. I have done it both ways and each way comes out fine.
I half the recipe for just the three of us, and it works great!
12 Tablespoons (1 1/2 sticks) unsalted butter, at room temperature
1 1/2 cup sugar
3 extra-large eggs, at room temperature
1 1/2 teaspoon pure vanilla extract (imitation is fine)
8 ounces (about 1 cup) sour cream
1/4 cup milk
2 1/2 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon kosher salt
2 half-pints fresh blueberries, picked through for stems (Don't use frozen)
Preheat the oven to 350 degrees. Place 16 paper liners in standard muffin pans.
In the bowl of an electric mixer fitted with a paddle attachment, cream the butter and sugar until light and fluffy, about 5 minutes. With the mixer on low speed, add the eggs 1 at a time, then add the vanilla, sour cream, and milk. In a seperate bowl, sift together the flour, baking powder, baking soda, and salt. With the mixer on low speed add the flour mixture to the batter and beat until just mixed. Do not overmix. Fold in the blueberries with a spatula and be sure the batter is completely mixed.
Scoop the batter into the prepared muffin pans, filling each cup about 3/4 full. Bake for 25-30 minutes, until the muffins are lightly browned on top and a cake tester comes out clean.
Heidi's Input:
Do NOT use frozen blueberries or margarine. I tried and yah, they did not turn out so good.
If you do not have a kitchen aid, it is okay, you can use a regular electric mixer. I have done it both ways and each way comes out fine.
I half the recipe for just the three of us, and it works great!
Olive Garden Style Fettuccini Alfredo
I love pasta, especially Fettuccini alfredo. This recipe tastes just like Olive Garden's version. So stay home and have gourmet food. Delicious and easy!
1 pint heavy cream
1 stick (1/2 cup) butter
2 Tablespoons (1 oz.) cream cheese
3/4 cup grated parmesan cheese (freshly grated is the best)
1 teaspoon garlic powder
salt and pepper to taste
8 oz. fettuccine, cooked and drained
In a medium saucepan combine butter, heavy cream, and cream cheese. Simmer until all is melted and mixed well. Add the parmesan cheese and garlic powder. Simmer for 15-20
minutes over low heat. Toss pasta lightly with sauce, coating well.
1 pint heavy cream
1 stick (1/2 cup) butter
2 Tablespoons (1 oz.) cream cheese
3/4 cup grated parmesan cheese (freshly grated is the best)
1 teaspoon garlic powder
salt and pepper to taste
8 oz. fettuccine, cooked and drained
In a medium saucepan combine butter, heavy cream, and cream cheese. Simmer until all is melted and mixed well. Add the parmesan cheese and garlic powder. Simmer for 15-20
minutes over low heat. Toss pasta lightly with sauce, coating well.
Banana Bread
given to me by a kindergartner named Ashlyn
This is very moist banana bread. It doesn't need butter slathered on it, it is good all by itself. Yum!
1/2 cup oil
1 1/4 cup sugar
2 eggs
2 cups mashed bananas (3-5 ripe bananas)
1 1/2 cup flour
1/2 cup sour cream
1 teaspoon baking soda
1/2 teaspoon salt
Mix all ingredients in order listed. Bake at 350 degrees for 45 minutes to 1 hour, until center is cooked in a lightly greased loaf pan.
Makes 1 large loaf, or 4 mini loaves
This is very moist banana bread. It doesn't need butter slathered on it, it is good all by itself. Yum!
1/2 cup oil
1 1/4 cup sugar
2 eggs
2 cups mashed bananas (3-5 ripe bananas)
1 1/2 cup flour
1/2 cup sour cream
1 teaspoon baking soda
1/2 teaspoon salt
Mix all ingredients in order listed. Bake at 350 degrees for 45 minutes to 1 hour, until center is cooked in a lightly greased loaf pan.
Makes 1 large loaf, or 4 mini loaves
Chicken Salad
Given to me by Alice Glidewell
This is the BEST chicken salad ever known. Seriously, whether on bread, croissants, rolls, salad, or on crackers it is so good.
3 cup cooked chicken, cut into bite sized pieces
1/2 tsp. pepper
1 cup chopped celery or water chestnuts
2 Tablespoons chopped fresh parsley
1 teaspoon salt
1 large can pineapple tidbits, drained
1 cup mayo
1/2 cup whipping cream, unsweetened
Cook chicken any method you like. Cool and cut up in bite sized pieces.
While chicken is cooling, Whip cream and fold into mayo to make your dressing.
To the dressing bowl, add chicken, celery, and pineapple. Blend well.
Add pepper, salt, and chopped parsley. Fold together one last time.
Refrigerate at least 30 minutes prior to serving.
Variations: Add or substitute any of the following to the salad: 1 cup mandarine oranges, drained; 1 cup seedless grapes, halved; 1/2 cup chopped sweet onion; 1 cup shredded cheddar cheese, 1/2 cup sliced almonds (added just before serving).
Secret: The secret is the dressing, not so much what you add to the salad. So, if you want to add more dressing, go ahead, add more dressing.
This is the BEST chicken salad ever known. Seriously, whether on bread, croissants, rolls, salad, or on crackers it is so good.
3 cup cooked chicken, cut into bite sized pieces
1/2 tsp. pepper
1 cup chopped celery or water chestnuts
2 Tablespoons chopped fresh parsley
1 teaspoon salt
1 large can pineapple tidbits, drained
1 cup mayo
1/2 cup whipping cream, unsweetened
Cook chicken any method you like. Cool and cut up in bite sized pieces.
While chicken is cooling, Whip cream and fold into mayo to make your dressing.
To the dressing bowl, add chicken, celery, and pineapple. Blend well.
Add pepper, salt, and chopped parsley. Fold together one last time.
Refrigerate at least 30 minutes prior to serving.
Variations: Add or substitute any of the following to the salad: 1 cup mandarine oranges, drained; 1 cup seedless grapes, halved; 1/2 cup chopped sweet onion; 1 cup shredded cheddar cheese, 1/2 cup sliced almonds (added just before serving).
Secret: The secret is the dressing, not so much what you add to the salad. So, if you want to add more dressing, go ahead, add more dressing.
Single Pie Crust
Given to me by my mom which was given to her by my Grandma Priest
This is seriously the flakiest, best tasting pie crust I have ever had.
1 1/2 cups flour
2/3 cup shortening
3 Tablespoons water
1/4 teaspoon salt
Cut flour into shortening. (Easiest way is to use a potato masher). Then add salt and water. Knead slightly with flour, and roll out. Bake at 350 degrees until golden brown (about 10-15 minutes).
Tip: Don't forget to poke holes in the bottom of crust with a fork before putting in oven so that it does not bubble on you.
This is seriously the flakiest, best tasting pie crust I have ever had.
1 1/2 cups flour
2/3 cup shortening
3 Tablespoons water
1/4 teaspoon salt
Cut flour into shortening. (Easiest way is to use a potato masher). Then add salt and water. Knead slightly with flour, and roll out. Bake at 350 degrees until golden brown (about 10-15 minutes).
Tip: Don't forget to poke holes in the bottom of crust with a fork before putting in oven so that it does not bubble on you.
Dinner Rolls
Given to me by Alice Glidewell
1 stick butter
½ cup sugar
3 eggs, slightly beaten
1 cup warm water
2 pkg. yeast dissolved in ¼ cup warm water
5 cups flour (bread flour if you have it)
2 tsp salt
Cream butter and sugar together. Add beaten eggs, a little at a time, then yeast mixture and 1 cup water. Mix in half of the flour and salt until smooth. Add remaining flour until a soft, slightly sticky dough.
Place in an oiled bowl or large oiled ziplock bag and refrigerate over night or at least 4 hours.
Remove from refrigerator about three hours before baking. Form into shape desired and let rise until double. Bake on a lightly greased baking sheet at 325 degrees until golden (about 15-20 minutes).
Makes an average number of rolls but can easily be doubled.
1 stick butter
½ cup sugar
3 eggs, slightly beaten
1 cup warm water
2 pkg. yeast dissolved in ¼ cup warm water
5 cups flour (bread flour if you have it)
2 tsp salt
Cream butter and sugar together. Add beaten eggs, a little at a time, then yeast mixture and 1 cup water. Mix in half of the flour and salt until smooth. Add remaining flour until a soft, slightly sticky dough.
Place in an oiled bowl or large oiled ziplock bag and refrigerate over night or at least 4 hours.
Remove from refrigerator about three hours before baking. Form into shape desired and let rise until double. Bake on a lightly greased baking sheet at 325 degrees until golden (about 15-20 minutes).
Makes an average number of rolls but can easily be doubled.
Wednesday, February 18, 2009
Corn Bread
This is the best recipe I have found for making corn bread. It is so moist and full of flavor. Try it and I am sure this will become your go to recipe!
1/2 cup butter, room temperature
1 cup sugar
2 eggs, room temperature
1 cup yellow cornmeal
1 1/2 cups flour
2 teaspoons baking powder
1/2 teaspoon salt
1 1/2 cups milk
Cream butter, sugar, and eggs. In a separate bowl blend cornmeal, flour, baking powder, and salt. Combine creamed mixture, dry mixture, and milk. Blend. Bake in a greased 8x8-inch pan at 375 degrees for 35-40 minutes.
Yields: 6 servings
1/2 cup butter, room temperature
1 cup sugar
2 eggs, room temperature
1 cup yellow cornmeal
1 1/2 cups flour
2 teaspoons baking powder
1/2 teaspoon salt
1 1/2 cups milk
Cream butter, sugar, and eggs. In a separate bowl blend cornmeal, flour, baking powder, and salt. Combine creamed mixture, dry mixture, and milk. Blend. Bake in a greased 8x8-inch pan at 375 degrees for 35-40 minutes.
Yields: 6 servings
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