We love to eat quesadillas around our house. This is a little twist on just regular ones I make (we love the black bean and chicken quesadillas at Frescos, and these are similar to them).
We all enjoyed them last night and since it is still like summer outside, we are still grilling out a lot!
GRILLED CHICKEN QUESADILLAS WITH BLACK BEANS & CORN
1-2 cups chopped cooked chicken (I grilled mine ahead of time with a little bit of Dale's marinade on them)
1 cup salsa
1-2 cups grated cheese (I only used 1 last night and they would have held together better had I used more cheese)
1/2 cup canned black beans, drained
1/2 cup canned corn, drained
melted butter
flour tortillas (we love to get them from Rosa's)
Preheat grill (although I think they would be fine to cook in a skillet inside on the stove). Combine chicken, salsa, cheese, beans, and corn in a bowl. Brush melted butter over one side of each tortilla, lay buttered side on grill. Spread chicken mixture over unbuttered side and top with another tortilla, buttered side up. Grill 3-4 minutes on each side or until cheese is melted and tortillas are browned.
Cut into wedges to serve.
Monday, September 29, 2008
Wednesday, September 24, 2008
Beef Stroganoff
My mom made this all the time when I was little. It was one of my favorite meals. I now know why she liked it, because it is so easy!
2 lbs. cubed stew meat
1 can cream of mushroom soup
1 can French onion soup
1 - 4 oz can mushrooms, drained
1 soup can filled with water
½ soup can filled with red wine (or red cooking wine)
2 Tbsp flour
4-8 oz. sour cream
16 oz. egg noodles, cooked according to directions on bag
Combine soups, mushrooms, water, and wine. Pour over meat in crock pot or dutch oven. Simmer 4-6 hours in crock pot or 1 hour on stove. Before serving shake 2 Tbsp or more of flour with water and add to thicken. Cook 5-10 minutes and stir in about 4-8 oz. of sour cream. Serve over egg noodles.
2 lbs. cubed stew meat
1 can cream of mushroom soup
1 can French onion soup
1 - 4 oz can mushrooms, drained
1 soup can filled with water
½ soup can filled with red wine (or red cooking wine)
2 Tbsp flour
4-8 oz. sour cream
16 oz. egg noodles, cooked according to directions on bag
Combine soups, mushrooms, water, and wine. Pour over meat in crock pot or dutch oven. Simmer 4-6 hours in crock pot or 1 hour on stove. Before serving shake 2 Tbsp or more of flour with water and add to thicken. Cook 5-10 minutes and stir in about 4-8 oz. of sour cream. Serve over egg noodles.
Tuesday, September 16, 2008
Refridgerator Mashed Potatoes
* I was making these tonight for dinner and thought I would share. I make up the recipe and just scoop as much as I need and leave the rest in a covered dish in the fridge. I can't remember the last time I made "real" mashed potatoes -- these are really good and can be made ahead, therefore eliminating the timing issues with getting fresh mashed potatoes done at the same time as everything else on your menu. Hope you enjoy!
* Another note: these are also great if you ever have a party and do a mashed potato bar. Make them up ahead, serve them in small martini-style glasses, and have a toppings area (grated cheese, chives, bacon, etc.) for guests to add if they want. This is always a big hit!
Refrigerated Mashed Potatoes
5 lbs potatoes, cooked and mashed
6 oz cream cheese
1 cup sour cream
1 1/2 tsp onion powder
1 tsp salt
1 stick butter
pepper to taste
4 Tablespoons butter for top
Mix all ingredients (except for 4 T butter for top) together thoroughly. Cover and refrigerate for 10-14 days. When ready to bake, place in baking dish, dot with remaining butter, and bake at 350 for about 30-40 minutes.
* Another note: these are also great if you ever have a party and do a mashed potato bar. Make them up ahead, serve them in small martini-style glasses, and have a toppings area (grated cheese, chives, bacon, etc.) for guests to add if they want. This is always a big hit!
Refrigerated Mashed Potatoes
5 lbs potatoes, cooked and mashed
6 oz cream cheese
1 cup sour cream
1 1/2 tsp onion powder
1 tsp salt
1 stick butter
pepper to taste
4 Tablespoons butter for top
Mix all ingredients (except for 4 T butter for top) together thoroughly. Cover and refrigerate for 10-14 days. When ready to bake, place in baking dish, dot with remaining butter, and bake at 350 for about 30-40 minutes.
Saturday, September 13, 2008
Mother's Homemade Vegetable Soup
I made a big pot today and thought I would share before I put the recipe away! This is my favorite soup. I usually double the recipe and eat it all week!
1 pound Stew Meat
1/2 chopped onion
5 stalks of celery
1/2 bag of petite carrots
1 Tblsp Worcestershire Sauce
Sugar to taste
1 can undiluted Tomato Soup
8 cups of water
1 can Stewed Tomatoes
2 tsp salt
1 tsp pepper
1/4 tsp Italian Seasoning
2 tsp Basil
1 diced potato
1 Bag of Frozen Soup Vegetables (0ptional, sometimes it is hard to find. I found some at Tom Thumb this week)
1 can corn
1 can green beans
1. Brown Meat.
2. Add onions, celery, carrots, Worcestershire Sauce, sugar, soup, can tomatos & water.
3. Bring to a boil.
4. Turn to simmer for 2 hours. Stir occasionally.
5. Add all other ingredients & more water if needed.
6. Simmer another hour.
Season to taste!
Enjoy!
You can add more vegetables if you wish. I usually add extra corn.
1 pound Stew Meat
1/2 chopped onion
5 stalks of celery
1/2 bag of petite carrots
1 Tblsp Worcestershire Sauce
Sugar to taste
1 can undiluted Tomato Soup
8 cups of water
1 can Stewed Tomatoes
2 tsp salt
1 tsp pepper
1/4 tsp Italian Seasoning
2 tsp Basil
1 diced potato
1 Bag of Frozen Soup Vegetables (0ptional, sometimes it is hard to find. I found some at Tom Thumb this week)
1 can corn
1 can green beans
1. Brown Meat.
2. Add onions, celery, carrots, Worcestershire Sauce, sugar, soup, can tomatos & water.
3. Bring to a boil.
4. Turn to simmer for 2 hours. Stir occasionally.
5. Add all other ingredients & more water if needed.
6. Simmer another hour.
Season to taste!
Enjoy!
You can add more vegetables if you wish. I usually add extra corn.
Wednesday, September 10, 2008
To go with all that great soup...
Here's a little recipe I got off the online magazine where Karise is an author! (*plug* :)) Go to "blissfully domestic" dot com to see this coolio site! Anyway, I made this the other night with a vegetable chili (the chili was o.k., I didn't feel that it was post worthy, but the cornbread definitely was!) Enjoy!
Cornbread Supreme (makes one 9x13 pan)
1 (16oz) can whole kernel corn, drained
1 (16oz) can cream style corn (I didn't use as much corn as it called for, but it was still good)
16 oz container sour cream
4 eggs, slightly beaten
1 C margarine or butter, melted
2 boxes Jiffy cornbread mix (7 1/2 oz each I just got that small sized Jiffy cornbread box--I don't think it was exactly this size??)
2 C shredded cheddar cheese (optional)
In a large bowl, combine cornbread mix, sour cream, butter, whole kernel corn, cream style corn, and eggs. Place in a lightly greased 9x13 baking dish and sprinkle with 2C shredded cheddar cheese. Bake at 350 for 45 minutes or until golden on top and cooked through.
Cornbread Supreme (makes one 9x13 pan)
1 (16oz) can whole kernel corn, drained
1 (16oz) can cream style corn (I didn't use as much corn as it called for, but it was still good)
16 oz container sour cream
4 eggs, slightly beaten
1 C margarine or butter, melted
2 boxes Jiffy cornbread mix (7 1/2 oz each I just got that small sized Jiffy cornbread box--I don't think it was exactly this size??)
2 C shredded cheddar cheese (optional)
In a large bowl, combine cornbread mix, sour cream, butter, whole kernel corn, cream style corn, and eggs. Place in a lightly greased 9x13 baking dish and sprinkle with 2C shredded cheddar cheese. Bake at 350 for 45 minutes or until golden on top and cooked through.
Tuesday, September 9, 2008
Hearthstone Hall Hash Brown Casserole
"Cheesy and delicious, this hash brown casserole has a crunchy topping."
3 cups frozen shredded hash browns
½ cup margarine, melted
1/3 cup chopped onion
¾ can cream of chicken soup
6 oz sour cream
¾ shredded cheese (Kraft classics 4 blend)
1 ½ cup crushed corn flakes
Salt and pepper to taste
1. Saute onions in 1/3 cup margarine.
2. Combine with potatoes, soup, sour cream and cheese. Add salt and pepper to taste.
3. Spoon into a greased (or sprayed) casserole dish.
4. Cover and refrigerate overnight. May also freeze, just be sure to thaw before adding topping and baking.
5. Remove from refrigerator, microwave for 2-4 mins until warm.
6. Brown crushed corm flakes in remaining butter or margarine. Sprinkle over potato mixture.
7. Bake at 350 for 50 mins.
8. Allow to set for 10-15 mins before serving.
*Double ingredients for showers, welcome breakfasts, ect.
3 cups frozen shredded hash browns
½ cup margarine, melted
1/3 cup chopped onion
¾ can cream of chicken soup
6 oz sour cream
¾ shredded cheese (Kraft classics 4 blend)
1 ½ cup crushed corn flakes
Salt and pepper to taste
1. Saute onions in 1/3 cup margarine.
2. Combine with potatoes, soup, sour cream and cheese. Add salt and pepper to taste.
3. Spoon into a greased (or sprayed) casserole dish.
4. Cover and refrigerate overnight. May also freeze, just be sure to thaw before adding topping and baking.
5. Remove from refrigerator, microwave for 2-4 mins until warm.
6. Brown crushed corm flakes in remaining butter or margarine. Sprinkle over potato mixture.
7. Bake at 350 for 50 mins.
8. Allow to set for 10-15 mins before serving.
*Double ingredients for showers, welcome breakfasts, ect.
Monday, September 8, 2008
STOUP, There it is!
Nothing whets the appetite like a little '90's novelty rap, hmmm?
This Rachael Ray recipe is a meal in a bowl, though I like to add some nice crusty garlic bread and salad sometimes. Oh yeah, get some extra shredded Parmesan Reggiano to sprinkle on the finished soup.
Oooh, it's starting to rain.. it's supposed to be like, 78, (brrrr) tomorrow. That's like, winter here, right? Break out the parkas! (and the spoons)
Double Chicken Dumpling Stoup
from Rachael Ray's 30 Minute Meals
Gitcha Some:
2 Tbs Olive oil, 2 turns of the pan
4 ribs of celery from the heart, chopped
2 Medium Onions, chopped
1 1/2 cups store bought shredded carrots
1 fresh bay leaf
Salt & Pepper
6 cups chicken stock
1 lb ground chicken
2 cloves worth minced garlic
A little freshly ground nutmeg (whatever! I broke out the canister from last Christmas' eggnog rendez-vous)
1/2 cup Italian breadcrumbs
1 EGG
1/2 cup grated Parmesan Reggiano cheese ( I used Kraft's Parmesan-Roman-Reggiano shredded combo and that was fine)
1 package gnocchi (Italian food section)
1 cup frozen peas
1. Heat a soup pot over medium to med-high heat. Add Olive oil. Add celery, onions, carrots & bay leaf. Season w/ salt & pepper. Cook 5 minutes.
2. Add chicken stock, cover pot, bring to a boil.
3. Place ground chicken in bowl. Add salt & pepper, nutmeg, garlic, egg, breadcrumbs & cheese. Combine with your hands. Then roll into walnut-sized meatballs. Drop meatballs into Stoup. Cover. Cook about 10 minutes.
Wash up.
4. Add gnocchi to pot; cook 5 minutes. (covered)
5. Add peas. Cook 2 more minutes. (covered)
6. Keep covered. Turn off heat. Rest 5 minutes. Serve with bread and more cheese....Or in the case of my youngest, a side of ketchup for the meatballs.
This Rachael Ray recipe is a meal in a bowl, though I like to add some nice crusty garlic bread and salad sometimes. Oh yeah, get some extra shredded Parmesan Reggiano to sprinkle on the finished soup.
Oooh, it's starting to rain.. it's supposed to be like, 78, (brrrr) tomorrow. That's like, winter here, right? Break out the parkas! (and the spoons)
Double Chicken Dumpling Stoup
from Rachael Ray's 30 Minute Meals
Gitcha Some:
2 Tbs Olive oil, 2 turns of the pan
4 ribs of celery from the heart, chopped
2 Medium Onions, chopped
1 1/2 cups store bought shredded carrots
1 fresh bay leaf
Salt & Pepper
6 cups chicken stock
1 lb ground chicken
2 cloves worth minced garlic
A little freshly ground nutmeg (whatever! I broke out the canister from last Christmas' eggnog rendez-vous)
1/2 cup Italian breadcrumbs
1 EGG
1/2 cup grated Parmesan Reggiano cheese ( I used Kraft's Parmesan-Roman-Reggiano shredded combo and that was fine)
1 package gnocchi (Italian food section)
1 cup frozen peas
1. Heat a soup pot over medium to med-high heat. Add Olive oil. Add celery, onions, carrots & bay leaf. Season w/ salt & pepper. Cook 5 minutes.
2. Add chicken stock, cover pot, bring to a boil.
3. Place ground chicken in bowl. Add salt & pepper, nutmeg, garlic, egg, breadcrumbs & cheese. Combine with your hands. Then roll into walnut-sized meatballs. Drop meatballs into Stoup. Cover. Cook about 10 minutes.
Wash up.
4. Add gnocchi to pot; cook 5 minutes. (covered)
5. Add peas. Cook 2 more minutes. (covered)
6. Keep covered. Turn off heat. Rest 5 minutes. Serve with bread and more cheese....Or in the case of my youngest, a side of ketchup for the meatballs.
Now..where did I put my scarf & mittens?
Soup/Stew/Chili Posts...
Hey girls--some of us were talking the other day and saying that it'd be nice to start posting some of our soup, stew, chili type recipes in getting ready for the cooler weather (we are going to have cooler weather, right?! :))
I'll try to dig up some of mine, if you'll do the same! Holly, I've heard great things about your green chili chicken soup (?) and also your vegetable soup...hint, hint! :)
I'll try to dig up some of mine, if you'll do the same! Holly, I've heard great things about your green chili chicken soup (?) and also your vegetable soup...hint, hint! :)
Sunday, September 7, 2008
Chicken Stuffed with Bacon and Feta
To me there is nothing better than bacon and cheese and that is what makes this so good.
Ingredients
4 boneless chicken breasts (Next time I will use the thin chicken breast)
4 oz. feta cheese, crumbled
1 package bacon, cooked and crumbled
14.5 oz can of tomatoes ( I used the ones with basil, oregano, and garlic)
olive oil
The first thing I did was to cook the bacon, pour the grease into a container, and set it aside to use later. The recipe says to cut a slit in each chicken so you can stuff it. This is where I will use the thin chicken breast next time so I can just fold them over. Stuff or fold the chicken with the feta cheese and crumbled bacon. Use a toothpick either way to secure the chicken closed. Brown the stuffed chicken in olive oil in a fry pan until golden brown. (I added some of the bacon grease in at this point for a little more flavor on the outside of the chicken) Once the chick is brown add the tomatoes and cover, cooking until chicken is thoroughly done.
Not necessarily low fat but oh sooo good =)
Chantelle
Ingredients
4 boneless chicken breasts (Next time I will use the thin chicken breast)
4 oz. feta cheese, crumbled
1 package bacon, cooked and crumbled
14.5 oz can of tomatoes ( I used the ones with basil, oregano, and garlic)
olive oil
The first thing I did was to cook the bacon, pour the grease into a container, and set it aside to use later. The recipe says to cut a slit in each chicken so you can stuff it. This is where I will use the thin chicken breast next time so I can just fold them over. Stuff or fold the chicken with the feta cheese and crumbled bacon. Use a toothpick either way to secure the chicken closed. Brown the stuffed chicken in olive oil in a fry pan until golden brown. (I added some of the bacon grease in at this point for a little more flavor on the outside of the chicken) Once the chick is brown add the tomatoes and cover, cooking until chicken is thoroughly done.
Not necessarily low fat but oh sooo good =)
Chantelle
Sweet BBQ Shrimp
Yea, my first post. I have cooked this for a number of people all loved it so I hope you do to.
Ingredients
2 pounds large shrimp, uncooked, pull the skin and tail off
1 finely chopped onion
1 cup olive oil
1tsp sugar
1tsp cayenne pepper
1/2 tsp salt
1/2 tsp oregano
1/4 cup maple syrup
optional a pound of bacon ( I get the maple kind to go with the maple syrup)
Directions
In a large bowl, mix everything together(except bacon) then add the shrimp. Leave it in the fridge overnight or at least for several hours. Flip occasionally to distribute shrimp marinade (I did not do that). Pull out from fridge an hour or so beforehand to let things warm/loosen up a bit.
Preheat your grill while skewering the shrimp. I wrapped the shrimp with bacon ( I cut the bacon in half so all I need was one package of bacon) then skewered them but the recipe says opposite. Be careful about flames from the dripping marinade and bacon. (You really have to watch them and turn them often.)
Enjoy!
Chantelle
Ingredients
2 pounds large shrimp, uncooked, pull the skin and tail off
1 finely chopped onion
1 cup olive oil
1tsp sugar
1tsp cayenne pepper
1/2 tsp salt
1/2 tsp oregano
1/4 cup maple syrup
optional a pound of bacon ( I get the maple kind to go with the maple syrup)
Directions
In a large bowl, mix everything together(except bacon) then add the shrimp. Leave it in the fridge overnight or at least for several hours. Flip occasionally to distribute shrimp marinade (I did not do that). Pull out from fridge an hour or so beforehand to let things warm/loosen up a bit.
Preheat your grill while skewering the shrimp. I wrapped the shrimp with bacon ( I cut the bacon in half so all I need was one package of bacon) then skewered them but the recipe says opposite. Be careful about flames from the dripping marinade and bacon. (You really have to watch them and turn them often.)
Enjoy!
Chantelle
Saturday, September 6, 2008
Cracker Candy
from Southern Living Magazine (a long time ago!). Lana, hope you enjoy making some!
2 1/2 cups Ritz crackers (crushed/crumbled -- I put them in a large ziploc and run my rolling pin over it)
3/4 cup butter
3/4 cup brown sugar
2 cups milk chocolate chops
chopped pecans (optional)
Place crackers in lightly greased foil-lined 9x13 pan
Bring butter and sugar to a boil in a saucepan. Cook, stirring constantly for 3 minutes. Pour over crackers.
Bake at 350 for 5 minutes. Turn oven off.
Sprinkle chocolate chips over crackers and let stand in oven for 3 minutes. Spread evenly.
Top with broken pecans (optional).
Cool and break into pieces. Store in refridgerator.
2 1/2 cups Ritz crackers (crushed/crumbled -- I put them in a large ziploc and run my rolling pin over it)
3/4 cup butter
3/4 cup brown sugar
2 cups milk chocolate chops
chopped pecans (optional)
Place crackers in lightly greased foil-lined 9x13 pan
Bring butter and sugar to a boil in a saucepan. Cook, stirring constantly for 3 minutes. Pour over crackers.
Bake at 350 for 5 minutes. Turn oven off.
Sprinkle chocolate chips over crackers and let stand in oven for 3 minutes. Spread evenly.
Top with broken pecans (optional).
Cool and break into pieces. Store in refridgerator.
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