I got this recipe off of the allrecipes website (I know, I know, traitor!) and altered it a little. My family seemed to enjoy it, so I think it's a keeper.
Small disclaimer: I've only made this recipe once and I was altering it from the one I found online, so I apologize if the steps below don't flow as well as they could...I think this is also the kind of recipe that could be made a little differently every time you make it, but these types of recipes are my favorite b/c they're usually quite forgiving. :)
Ingredients:
2-3 boneless skinless chicken breasts cut into chunks
olive oil
minced garlic
1/2 onion chopped fine
box of original, plain couscous (make according to box directions...super easy)
box of chicken broth
sm pkg of sliced mushrooms (fresh, not canned)
1/2 a bag of washed spinach leaves
crumbled feta cheese (optional)
Steps:
1. Heat olive oil in a skillet with the onions and minced garlic(I think I used approx. 2 tsps) Cook until onion has softened and turned translucent
2. Cook the couscous according to box directions substituting in 2C chicken broth instead of the water it calls for
3. Cook the chicken in the skillet with the onions & garlic (I seasoned my chicken, like I season most everything with lots of s/p & garlic salt)
4. At this point I took the chicken/garlic/onion mixture and put it in a bowl to the side--I then sauteed the mushrooms & spinach leaves in the same skillet, using "I can't Believe It's Not Butter" spray, but you could use more olive oil or just regular butter or whatever. Saute until they are cooked down.
5. Add back in the cooked couscous & chicken and stir it all together
6. Serve it up in a bowl and top it with Feta cheese, if you're fan of this, (or Parmesan or whatever you prefer--it's also pretty good just plain)
Enjoy!
Tuesday, January 27, 2009
A Cookie Exchange Recipe
It's never too late to post your cookie recipe from our Cookie Exchange Party!!
Here's mine...
Betsy’s Cookies (a.k.a. "Sandtart Surprise")
2 sticks butter
½ cup sugar
1 tsp. vanilla
2 cups flour
1 cup pecans
1 pkg. Hershey Kisses
Cream butter and sugar. Add vanilla. Add flour and pecans. Mix thoroughly.
Chill dough.
Work kiss in center of dough to make ball.
Bake 375 for 8 - 12 minutes.
Garnish with powdered sugar.
Side Notes: I made some of mine with pecans and then I tried a batch without...I liked them both ways, so it's just personal preference.
I also made a batch of mine and added green food coloring to the dough, then made another batch adding red coloring...that seemed to make them even more "holiday festive".
Here's mine...
Betsy’s Cookies (a.k.a. "Sandtart Surprise")
2 sticks butter
½ cup sugar
1 tsp. vanilla
2 cups flour
1 cup pecans
1 pkg. Hershey Kisses
Cream butter and sugar. Add vanilla. Add flour and pecans. Mix thoroughly.
Chill dough.
Work kiss in center of dough to make ball.
Bake 375 for 8 - 12 minutes.
Garnish with powdered sugar.
Side Notes: I made some of mine with pecans and then I tried a batch without...I liked them both ways, so it's just personal preference.
I also made a batch of mine and added green food coloring to the dough, then made another batch adding red coloring...that seemed to make them even more "holiday festive".
Mom's Easy Chili Recipe
In honor of the cold weather I thought I would post my mom's easy chili recipe. This is great served with pinto beans, cornbread, sliced onion, & grated cheese.
You could probably also put it over fritos or something and add a little sour cream to make it more of a chili stack-up thing...
Ingredients:
1 1b. ground beef (you may want to use 2 lbs to make it go further...adjusting the rest of the ingredients to taste)
1 small can of tomato sauce
1 small can of diced green chili's
2 TBS flour
1 TBS chili powder (adjust according to taste)
Steps:
1. Brown and season the ground beef (I usually just season it up w/ s&p, & garlic salt) Drain any grease after browning
2. Add approximately 2 TBS flour to the ground beef and stir it in
3. Add tomato sauce and then fill up the can with water and add that
4. Add the green chili's
5. Add approximately 1 TBS chili pwd (more/less according to how spicy you want it)
6. If it's too thick add more water ( a very little at a time)
7. Bring to a boil
8. Turn down to low and simmer until ready
This chili is usually better the day after you cook it--probably b/c the flavors have had time to set in.
Hope you enjoy!
You could probably also put it over fritos or something and add a little sour cream to make it more of a chili stack-up thing...
Ingredients:
1 1b. ground beef (you may want to use 2 lbs to make it go further...adjusting the rest of the ingredients to taste)
1 small can of tomato sauce
1 small can of diced green chili's
2 TBS flour
1 TBS chili powder (adjust according to taste)
Steps:
1. Brown and season the ground beef (I usually just season it up w/ s&p, & garlic salt) Drain any grease after browning
2. Add approximately 2 TBS flour to the ground beef and stir it in
3. Add tomato sauce and then fill up the can with water and add that
4. Add the green chili's
5. Add approximately 1 TBS chili pwd (more/less according to how spicy you want it)
6. If it's too thick add more water ( a very little at a time)
7. Bring to a boil
8. Turn down to low and simmer until ready
This chili is usually better the day after you cook it--probably b/c the flavors have had time to set in.
Hope you enjoy!
Monday, January 5, 2009
Tortilla Soup
This is a recipe that I found in the A&M Church of Christ Cookbook, and it is one we enjoy on cold days. It is SOOOO easy and makes a ton! It also freezes well.
1 can yellow corn, drained
1 can white corn or hominy, drained
1 can ranch style beans
1 can rotel
1 can chicken broth
1 can chicken and rice soup
1 lb, cooked chicken, cubed
Add all ingredients in the same pot and heat thoroughly. It can be served over tortilla chips and topped with shredded cheese ( I like Monterrey Jack).
1 can yellow corn, drained
1 can white corn or hominy, drained
1 can ranch style beans
1 can rotel
1 can chicken broth
1 can chicken and rice soup
1 lb, cooked chicken, cubed
Add all ingredients in the same pot and heat thoroughly. It can be served over tortilla chips and topped with shredded cheese ( I like Monterrey Jack).
Subscribe to:
Posts (Atom)