Perfect side to pair with grilled chicken!
1 bunch of asparagus
2 whole egg whites
1 cup of panko bread crumbs
1/4 cup flour
1/4 cup grated parmesean cheese
salt and pepper
Preheat oven to 425. Place a colling rack on a baking sheet and spray with cooking spray. Place egg whites on one plate. On another plate mix flour, bread crumbs, salt and pepper, and cheese. Snap off the firm end of asparagus. Coat asparagus with egg white and then with the bread crumb mixtire. Place asparagus onto rack and bake for about 15 minutes or until bread crumbs become crispy. Enjoy!
Wednesday, April 6, 2011
Thursday, March 31, 2011
Sweet Chicky Nuggets
If you love Chik-Fil-A chicken nuggets, you are going to love these! This was the first time I actually fried chicken! Hard to believe, I know. A southern girl that has never fried chicken? Crazy! Well anyway, ya'll really need to try these! Super easy!
1 whole large egg (I used egg whites. I tried to make it a little healthier.)
2 cups milk (lowfat buttermilk!)
2 whole skinless boneless chicken breasts
1 1/4 cup of flour
1 1/2 tablespoons powder sugar (This is the secret ingredient)
2 teaspoons salt
1 teaspoon pepper
canola oil for frying
In a medium bowl whisk egg and milk together. Cube chicken into bite size pieces. Place chicken in milk and egg mixture and let sit in the frig for 2-4 hours. In a gallon ziploc, mix flour, sugar, salt, and pepper. Heat oil in a frying pan. Add chicken to flour mixture and shake to coat chicken. Place 6-8 pieces of chicken into hot oil and cook until golden brown, turning halfway through. Remove and drain onto paper towel. Repeat until all chicken is done. Serve with favorite dipping sauce. So yummy!
1 whole large egg (I used egg whites. I tried to make it a little healthier.)
2 cups milk (lowfat buttermilk!)
2 whole skinless boneless chicken breasts
1 1/4 cup of flour
1 1/2 tablespoons powder sugar (This is the secret ingredient)
2 teaspoons salt
1 teaspoon pepper
canola oil for frying
In a medium bowl whisk egg and milk together. Cube chicken into bite size pieces. Place chicken in milk and egg mixture and let sit in the frig for 2-4 hours. In a gallon ziploc, mix flour, sugar, salt, and pepper. Heat oil in a frying pan. Add chicken to flour mixture and shake to coat chicken. Place 6-8 pieces of chicken into hot oil and cook until golden brown, turning halfway through. Remove and drain onto paper towel. Repeat until all chicken is done. Serve with favorite dipping sauce. So yummy!
Monday, March 28, 2011
Avocado Salad
I took some time today to try some new recipes. No school, no work, no husband. Just me and my kitchen. Man did it feel great! Here is one new recipe I tried today. So awesome! perfect for warm spring and summer days.
1 whole avocado
1/2 tomato
3 sticks of imitation crab meat
1 teaspoon of Dijon mustard
4 teaspoons of olive oil
3 teaspoons of white wine vinegar
salt and pepper to taste
Mix mustard and vinegar. Once mixed, add in the olive oil, stirring as you add. Chop up tomato and crap meat and add to dressing. Cut avocado in half. Spoon mixture onto top of each half of avocado. This is perfect for 2 people. Since my hubs doesn't like avocado, I had to eat the whole thing by myself. Tragic. Find someone to share it with.
1 whole avocado
1/2 tomato
3 sticks of imitation crab meat
1 teaspoon of Dijon mustard
4 teaspoons of olive oil
3 teaspoons of white wine vinegar
salt and pepper to taste
Mix mustard and vinegar. Once mixed, add in the olive oil, stirring as you add. Chop up tomato and crap meat and add to dressing. Cut avocado in half. Spoon mixture onto top of each half of avocado. This is perfect for 2 people. Since my hubs doesn't like avocado, I had to eat the whole thing by myself. Tragic. Find someone to share it with.
Saturday, March 19, 2011
Mexican Salad
One day at work my friend Andrea was eating this salad. It was so good! I have not had much time lately to really cook anything. This is super easy and very good! It's also a pretty healthy recipe too!
lettuce (I used the bag)
1 can of black beans (rinsed and drained)
corn (Andrea used Mexican corn, but all I had was some regular frozen corn)
shredded cheese (use low fat)
avocado
fat free catalina dressing
All you do is throw it all together in a bowl and enjoy! You could add whatever else you want (tomatoes, cucumbers, taco meat, chicken, etc.) Make it your own!
lettuce (I used the bag)
1 can of black beans (rinsed and drained)
corn (Andrea used Mexican corn, but all I had was some regular frozen corn)
shredded cheese (use low fat)
avocado
fat free catalina dressing
All you do is throw it all together in a bowl and enjoy! You could add whatever else you want (tomatoes, cucumbers, taco meat, chicken, etc.) Make it your own!
Thursday, March 3, 2011
MM Sandwiches
As most of you know, I am an avid follower of the Pioneer Woman (you should become one too!) She refers to her husband as Marlboro Man (MM). This is apparently one of his favorite sandwiches. It is very yummy! (Side note: Me and 2 of my friends got to meet the Pioneer Woman! We even got her to sign her cookbook for us! So awesome! We also got to see MM from a distance!)
butter
2 pounds cube steak
salt and pepper
1 large yellow onion, sliced thick
2 green bell peppers, sliced into rings (I did not use these)
2 red bell peppers, sliced into rings (I did not use these either)
16 ounces mushrooms, sliced
3 cloves of garlic, minced (I just used a couple of teaspoons full of the already minced garlic)
1.5 cup Sherry
4 tablespoons Worcestershire sauce
4 dashes hot sauce
cheese slices (I used provolone)
bread for sandwiches (I used po-boy buns)
Cut steak into strips against the grain. season with salt and pepper and set aside. heat 4 tablespoons of butter in a large skillet over high heat. As soon as it is melted, brown strips of meat in 2-3 batches, about 1.5 minutes on each side. After you are done with the meat, set it aside and reduce heat to medium-high. Add onions, garlic, peppers and cook for about 3-5 minutes. remove and set aside. Melt additional 2 tablespoons of butter in skillet. Add sliced mushrooms and stir. Pour in sherry, then add Worcestershire and hot sauce.Cook for a few minutes. Stir in 2 tablespoons of butter at the end. Serve immediately over toasted buns. Add cheese and drizzle some of the sauce over the top. Allow the bread to soak up some of the sauce. So yummy!
This dish has ALOT of butter. You could probably substitute some olive oil when cooking the meat and veggies, but I do believe the flavor the butter adds is probably way better than what the olive oil would have to offer! Ya'll enjoy!
butter
2 pounds cube steak
salt and pepper
1 large yellow onion, sliced thick
2 green bell peppers, sliced into rings (I did not use these)
2 red bell peppers, sliced into rings (I did not use these either)
16 ounces mushrooms, sliced
3 cloves of garlic, minced (I just used a couple of teaspoons full of the already minced garlic)
1.5 cup Sherry
4 tablespoons Worcestershire sauce
4 dashes hot sauce
cheese slices (I used provolone)
bread for sandwiches (I used po-boy buns)
Cut steak into strips against the grain. season with salt and pepper and set aside. heat 4 tablespoons of butter in a large skillet over high heat. As soon as it is melted, brown strips of meat in 2-3 batches, about 1.5 minutes on each side. After you are done with the meat, set it aside and reduce heat to medium-high. Add onions, garlic, peppers and cook for about 3-5 minutes. remove and set aside. Melt additional 2 tablespoons of butter in skillet. Add sliced mushrooms and stir. Pour in sherry, then add Worcestershire and hot sauce.Cook for a few minutes. Stir in 2 tablespoons of butter at the end. Serve immediately over toasted buns. Add cheese and drizzle some of the sauce over the top. Allow the bread to soak up some of the sauce. So yummy!
This dish has ALOT of butter. You could probably substitute some olive oil when cooking the meat and veggies, but I do believe the flavor the butter adds is probably way better than what the olive oil would have to offer! Ya'll enjoy!
Wednesday, February 9, 2011
Sweet Potato Fries
Theses fries are so yummy! They are a healthier alternative to regular french fries.
1 sweet potato
olive oil
whatever seasoning you would like to use (I just used a little sea salt)
Cut your sweet potato into fries. Place in a plastic bag. Drzzle enough olive into bag to coat. Add seasoning and shake bag to cover fries with olive oil and seasoning. Place in a single layer on cookie sheet and bake for about 20-30 minutes at 350. Enjoy!
1 sweet potato
olive oil
whatever seasoning you would like to use (I just used a little sea salt)
Cut your sweet potato into fries. Place in a plastic bag. Drzzle enough olive into bag to coat. Add seasoning and shake bag to cover fries with olive oil and seasoning. Place in a single layer on cookie sheet and bake for about 20-30 minutes at 350. Enjoy!
Sunday, January 30, 2011
Beef with Broccoli
The original recipe I found for this dish called for snow peas instead of broccoli. The Walmart I usually go to did not have snow peas, so I used broccoli instead.
1.5 lbs flank steak (trim fat and slice very thin against the grain)
1/2 cups of soy sauce
3 tblspoons Sherry or cooking Sherry
2 tblspoons brown sugar
2 tblspoons corn starch
1 tblspoon of fresh minced ginger (I used the powder form)
1 bag of frozen broccoli (or snow peas if you prefer. I also suppose you could use fresh broccoli instead of frozen)
5 whole scallions, cut in half inch pieces
olive oil or peanut oil
crushed red pepper
jasmine or long grain rice (I used long grain, b/c I am not exactly sure what jasmine rice tastes like)
salt to taste (would not recommend using if you use regular soy sauce instead of low sodium)
Prepare rice according to package directions. In a bowl mix soy sauce, brown sugar, sherry, cornstarch, and ginger. Add sliced meat and toss. Set aside. Heat oil in heavy skillet (I recommend using an iron skillet) over high heat. Add broccoli and stir for about 45 seconds. Remove from skillet and set aside. Let your pan get really hot again. Add half the meat mixture (use tongs if you have them b/c the oil is going to pop all over the place when you place it in pan). Spread meat out as you place it in pan. Do not stir meat. You want it to get nice and brown on one side. Add scallions. Turn meat to other side and cook for about 30 seconds. Remove meat and set aside. Let your pan get hot again and add the rest of the meat mixture. When you turn the second half of the meat mixture, add the first half of the meat, the remaining marinade, and broccoli back to the skillet. Stir over high heat for 30 seconds. Taste to see is additional salt is needed. Serve immediately over prepared rice. Enjoy!
1.5 lbs flank steak (trim fat and slice very thin against the grain)
1/2 cups of soy sauce
3 tblspoons Sherry or cooking Sherry
2 tblspoons brown sugar
2 tblspoons corn starch
1 tblspoon of fresh minced ginger (I used the powder form)
1 bag of frozen broccoli (or snow peas if you prefer. I also suppose you could use fresh broccoli instead of frozen)
5 whole scallions, cut in half inch pieces
olive oil or peanut oil
crushed red pepper
jasmine or long grain rice (I used long grain, b/c I am not exactly sure what jasmine rice tastes like)
salt to taste (would not recommend using if you use regular soy sauce instead of low sodium)
Prepare rice according to package directions. In a bowl mix soy sauce, brown sugar, sherry, cornstarch, and ginger. Add sliced meat and toss. Set aside. Heat oil in heavy skillet (I recommend using an iron skillet) over high heat. Add broccoli and stir for about 45 seconds. Remove from skillet and set aside. Let your pan get really hot again. Add half the meat mixture (use tongs if you have them b/c the oil is going to pop all over the place when you place it in pan). Spread meat out as you place it in pan. Do not stir meat. You want it to get nice and brown on one side. Add scallions. Turn meat to other side and cook for about 30 seconds. Remove meat and set aside. Let your pan get hot again and add the rest of the meat mixture. When you turn the second half of the meat mixture, add the first half of the meat, the remaining marinade, and broccoli back to the skillet. Stir over high heat for 30 seconds. Taste to see is additional salt is needed. Serve immediately over prepared rice. Enjoy!
Wednesday, January 12, 2011
Shepard's Pie
My husband's mom makes Shepard's pie. My husband loves his mom's Shepard's pie. If you are married you will totally understand what I am about to say. There are certain things that my husband's mother or grandmother cooks that he loves. Therefore, me the wife, should be able to make these things and have them taste as the mother's or grandmother's does. Well, it never tastes the same when I make it and my hisband is not shy about telling me that it is not up to par. Shepard's pie being one of them. The first time I made this, it was very dry, but to my surprise my hisband requested it last night for supper (he must have forgotten about the last time). I did it a little different this time and it turned out much better!
1lb of hamburger meat
4 small to medium russet potatoes (or use whatever potatoes you like for making mashed potatoes)
milk
sour cream
1 teaspoon minced garlic
salt and pepper to taste
1 capful of Dale's seasoning
couple of shakes worcestershire
1 can of cream of mushroom
shredded cheese (I used cheddar, but I think you could use whatever you kind you like)
preheat overn to 350. Get potatoes boiling. Brown meat with garlic and seasonings. Once meat if browned drain grease and add meat back to skillet. Add can of cream of mushroom to meat. Fill can about 1/4 the way full with water and add to meat mixture. Once potatoes are done, add sour cream and milk until desired consistency is reached. spread meat mixture into a small square casserole dish. Top with cheese. Then top with potatoes, and finally add some more cheese to the top. Bake uncovered until cheese is melted (about 5-7 minutes).
1lb of hamburger meat
4 small to medium russet potatoes (or use whatever potatoes you like for making mashed potatoes)
milk
sour cream
1 teaspoon minced garlic
salt and pepper to taste
1 capful of Dale's seasoning
couple of shakes worcestershire
1 can of cream of mushroom
shredded cheese (I used cheddar, but I think you could use whatever you kind you like)
preheat overn to 350. Get potatoes boiling. Brown meat with garlic and seasonings. Once meat if browned drain grease and add meat back to skillet. Add can of cream of mushroom to meat. Fill can about 1/4 the way full with water and add to meat mixture. Once potatoes are done, add sour cream and milk until desired consistency is reached. spread meat mixture into a small square casserole dish. Top with cheese. Then top with potatoes, and finally add some more cheese to the top. Bake uncovered until cheese is melted (about 5-7 minutes).
Sunday, January 9, 2011
Krystal Burger Bites
I got this recipe from my friend Ashley at work. I precepted Ashley as a new nurse and it was a perfect match! She is a great person and nurse. She has become a dear friend of mine!
I made these yesterday. We had a few friends over to watch the Saints. If you don't know already they lost and are now out of the playoffs! Ugh! We were so disappointed! Anyway they were a huge hit and a great meal to prepare and eat while watching football! Hope y'all enjoy!
1 lb of hamburger meat
1 1oz package of Lipton onion soup mix
1/3 cup mayo (Ashley said she uses miracle whip but we used mayo)
1 cup shredded sharp cheddar (I used a little extra. We love cheese!)
dill pickle slices
mustard
2 8oz packages of dinner rolls
Preheat oven to 350. Slice tops of rolls. In a skillet cook meat with soup mix. Drain. Stir in mayo and cheese. Heat rolls to desired toastiness. Spoon mixture onto rolls and dress with pickle and mustard. While these are cooking you will think that someone just walked into your house with a sackful of Krystal burgers. Very easy and very yummy!
I made these yesterday. We had a few friends over to watch the Saints. If you don't know already they lost and are now out of the playoffs! Ugh! We were so disappointed! Anyway they were a huge hit and a great meal to prepare and eat while watching football! Hope y'all enjoy!
1 lb of hamburger meat
1 1oz package of Lipton onion soup mix
1/3 cup mayo (Ashley said she uses miracle whip but we used mayo)
1 cup shredded sharp cheddar (I used a little extra. We love cheese!)
dill pickle slices
mustard
2 8oz packages of dinner rolls
Preheat oven to 350. Slice tops of rolls. In a skillet cook meat with soup mix. Drain. Stir in mayo and cheese. Heat rolls to desired toastiness. Spoon mixture onto rolls and dress with pickle and mustard. While these are cooking you will think that someone just walked into your house with a sackful of Krystal burgers. Very easy and very yummy!
Wednesday, January 5, 2011
Slow Cooker French Dip
This is one of my new favorite recipes! These sandwiches are DIVINE! You have to try this!
3.5 lbs of beef chuck roast
10.5 oz of beef broth
1 beer (I recommend using a dark beer)
2 beef bullion cubes
1 package of onion soup mix
po-boy loaves
provolone cheese
mayo (I mixed some horseradish in with the mayo. If you like horseradish I strongly suggest you try this!)
Season chuck roast with salt, pepper, garlic powder, and onion powder and place in crock pot. Mix beef broth and onion soup mix together and pour over roast. Pour beer over roast and place a bullion cube on each side of the roast. Cover and cook on low for 7-8 hours. Take the meat out and shred it once done and place it back into slow cooker until ready to serve. Place cheese on bread and toast. Spread mayo on other side of bread. Spoon generous spoonfuls on meat onto bread. You need a little bowl to put some of the au jus in because you are going to want to dip this! PLEASE PLEASE make this!
3.5 lbs of beef chuck roast
10.5 oz of beef broth
1 beer (I recommend using a dark beer)
2 beef bullion cubes
1 package of onion soup mix
po-boy loaves
provolone cheese
mayo (I mixed some horseradish in with the mayo. If you like horseradish I strongly suggest you try this!)
Season chuck roast with salt, pepper, garlic powder, and onion powder and place in crock pot. Mix beef broth and onion soup mix together and pour over roast. Pour beer over roast and place a bullion cube on each side of the roast. Cover and cook on low for 7-8 hours. Take the meat out and shred it once done and place it back into slow cooker until ready to serve. Place cheese on bread and toast. Spread mayo on other side of bread. Spoon generous spoonfuls on meat onto bread. You need a little bowl to put some of the au jus in because you are going to want to dip this! PLEASE PLEASE make this!
Slow Cooker Chicken Tortilla Soup
I know it has been forever since I have posted anything, but ya'll know how the holidays are!
My friend Adrienne sent this to me and it was soo yummy! Hope ya'll enjoy!
1 lb shredded cooked chicken
1 can whole peeled tomatoes (mash em)
1 can enchilada sauce
1 medium onion, chopped
1 (4 oz) can of chopped green chilies
2 garlic cloves, minced (I just used a couple of teaspoons of the minced garlic that comes in the jar)
2 cups water
1 (14.5 oz) can chicken broth
1 teaspoon cumin
1 teaspoon chili powder
1 teaspoon salt
1/4 teaspoon black pepper
1 bay leaf
1 10 oz package of frozen corn
1 tablespoon chopped cilantro
Place chicken, tomatoes, enchilada sauce, onion, green chilies, and garlic into slow cooker. Pour in water and chicken broth, and season with cumin, chili powder, salt, pepper and bay leaf. Stir in corn and cilantro. Cover and cook on low setting for 6-8 hours or on high for 3-4 hours. We served with corn bread, but next time I will be pouring it into a bread bowl!
My friend Adrienne sent this to me and it was soo yummy! Hope ya'll enjoy!
1 lb shredded cooked chicken
1 can whole peeled tomatoes (mash em)
1 can enchilada sauce
1 medium onion, chopped
1 (4 oz) can of chopped green chilies
2 garlic cloves, minced (I just used a couple of teaspoons of the minced garlic that comes in the jar)
2 cups water
1 (14.5 oz) can chicken broth
1 teaspoon cumin
1 teaspoon chili powder
1 teaspoon salt
1/4 teaspoon black pepper
1 bay leaf
1 10 oz package of frozen corn
1 tablespoon chopped cilantro
Place chicken, tomatoes, enchilada sauce, onion, green chilies, and garlic into slow cooker. Pour in water and chicken broth, and season with cumin, chili powder, salt, pepper and bay leaf. Stir in corn and cilantro. Cover and cook on low setting for 6-8 hours or on high for 3-4 hours. We served with corn bread, but next time I will be pouring it into a bread bowl!
Sunday, November 21, 2010
Crock Pot Chicken Taco Chili
I love this recipe! I have made it twice! So easy! I got it from a website that is nothing but low calorie, weight watcher friendly recipes (www.skinnytaste.com). You would never know this would be weight watcher friendly!
1 chopped onion
1 16 oz can of black beans
1 16 oz can of kidney beans
1 8 oz can of tomato sauce
10 oz package of frozen corn
2 14.5 oz cans of diced tomatoes with chilies (rotel)
1 packet of taco seasoning
1 tbsp of cumin
1 tbsp of chili powder
3 boneless chicken breasts
Throw everything in the crock pot and place chicken on top. Cook on low for 10 hours or high for 6 hours. About a half hour before serving remove chicken and shred (it typically falls to pieces on its own). Return chicken to slow cooker and stir in. Enjoy!
1 chopped onion
1 16 oz can of black beans
1 16 oz can of kidney beans
1 8 oz can of tomato sauce
10 oz package of frozen corn
2 14.5 oz cans of diced tomatoes with chilies (rotel)
1 packet of taco seasoning
1 tbsp of cumin
1 tbsp of chili powder
3 boneless chicken breasts
Throw everything in the crock pot and place chicken on top. Cook on low for 10 hours or high for 6 hours. About a half hour before serving remove chicken and shred (it typically falls to pieces on its own). Return chicken to slow cooker and stir in. Enjoy!
Saturday, November 20, 2010
Corn Chowder with Chilies
I had never had corn chowder until I made this. Oooh it's so yummy! I think ya'll will really enjoy this! It took about 30 minutes to make.
2 slices of bacon (or more)
2 tablespoons of butter
1 whole yellow onion diced
2 ears of corn shucked which equals 1 32 oz bag of frozen corn, which is what I used
4 ounce can of diced green chilies (I had trouble finding this at first, but I found it where the Hispanic food is found)
32 oz low sodium chicken broth
1 1/2 cup heavy whipping cream (I used half and half and it was good!)
salt to taste
3 tablespoons of cornmeal
1/4 cup water
Add bacon pieces to a pot or dutch oven over medium heat. Cook for a couple of minutes. Throw in diced onion and stir, cooking for 3-4 minutes. Add butter and melt. Add corn. Stir and cook for 1 more minute. Add chilies and stir. Pour in chicken broth and cream (or half and half). Add salt. Stir and bring to a boil. Reduce heat to low. Combine cornmeal with water. Stir to combine, then pour into chowder. Cover and cook for 15 more minutes. If chowder needs more thickening, add another tablespoon of cornmeal mixed with water. Cook for another 10 minutes. I made cornbread to go with it. MMMMMM!!
2 slices of bacon (or more)
2 tablespoons of butter
1 whole yellow onion diced
2 ears of corn shucked which equals 1 32 oz bag of frozen corn, which is what I used
4 ounce can of diced green chilies (I had trouble finding this at first, but I found it where the Hispanic food is found)
32 oz low sodium chicken broth
1 1/2 cup heavy whipping cream (I used half and half and it was good!)
salt to taste
3 tablespoons of cornmeal
1/4 cup water
Add bacon pieces to a pot or dutch oven over medium heat. Cook for a couple of minutes. Throw in diced onion and stir, cooking for 3-4 minutes. Add butter and melt. Add corn. Stir and cook for 1 more minute. Add chilies and stir. Pour in chicken broth and cream (or half and half). Add salt. Stir and bring to a boil. Reduce heat to low. Combine cornmeal with water. Stir to combine, then pour into chowder. Cover and cook for 15 more minutes. If chowder needs more thickening, add another tablespoon of cornmeal mixed with water. Cook for another 10 minutes. I made cornbread to go with it. MMMMMM!!
Thursday, November 4, 2010
Vegetable Soup
There is nothing better than home made veggie soup! Especially when you have bread to soak up the juice!
Flank steak or you could use stew meat (if you use flank steak cut it into whatever size suits your fancy!)
9 potatoes (we made a huge pot)
5 celery stalks chopped
1 yellow onion chopped
couple of tablespoons of minced garlic
salt and pepper to taste
beef bouillon cube
bay leaf
1 bag og baby carrots
1 bag of frozen corn
1 bag of frozen lima beans
1 small can of tomatoe paste
1/4 of a bottle of the V8 juice (we used regukar V8, but if you like a little spice you could use the spicy V8)
hot sauce (I do not like things very spicy so we do not put much. Just add to your liking)
Put everything except the carrots and potatoes into a large pot. I turned it on low and cooked it for about 6 hours. I put the potatoes and carrots in like an hour and a half before we were ready to serve. I did not want them to cook to pieces. Also if you wanted to make it a bit healthier you could add sweet potatoes instead of regular potatoes. My grandmother adds both when she makes a roast! It is so yummy! Heat and some bread and enjoy!
Flank steak or you could use stew meat (if you use flank steak cut it into whatever size suits your fancy!)
9 potatoes (we made a huge pot)
5 celery stalks chopped
1 yellow onion chopped
couple of tablespoons of minced garlic
salt and pepper to taste
beef bouillon cube
bay leaf
1 bag og baby carrots
1 bag of frozen corn
1 bag of frozen lima beans
1 small can of tomatoe paste
1/4 of a bottle of the V8 juice (we used regukar V8, but if you like a little spice you could use the spicy V8)
hot sauce (I do not like things very spicy so we do not put much. Just add to your liking)
Put everything except the carrots and potatoes into a large pot. I turned it on low and cooked it for about 6 hours. I put the potatoes and carrots in like an hour and a half before we were ready to serve. I did not want them to cook to pieces. Also if you wanted to make it a bit healthier you could add sweet potatoes instead of regular potatoes. My grandmother adds both when she makes a roast! It is so yummy! Heat and some bread and enjoy!
Wednesday, November 3, 2010
Grilled Cheese
I know everyone knows how to make a grilled cheese, but we actually had white bread and a block of cheese when we made these. It sure beats making them with wheat bread and sliced cheese! Notice of thick the layer of melted cheese is! Great idea for a quick supper!
Sunday, October 24, 2010
Steak Lettuce Wraps
I threw this together the other day for lunch. We had some left over pieces of steak from some Kabobs we had grilled. I hate wasting stuff!
Left over steak (you could do it with left over chicken too)
Lettuce leaf
salsa or whatever you would like to use as a dressing
Lay the lettuce leaf down. Put the meat on top. Dress with salsa or whatever dressing you choose! Wrap it up and enjoy!
Chicken Pot Pie
The picture is after we had fixed our plates. I wanted ya'll to see how the inside just runs out! So yummy!
This is so easy and quick! It's a perfect dish for the cooler temps that are just around the corner!
2 chicken breast
2 cans of cream of chicken
1 can of veg all
1 can of crescent rolls
Boil chicken and shred. In a small casserole dish add the chicken, cream of chicken, and veg all. We add a little bit of the chicken broth from the boiled chicken to thin out the cream of chicken a little bit. Mix all together. Lay out the crescent rolls on top. (We do not use all of them. Wasteful ,I know.) Then bake in the oven according to the crescent roll package. We go a little longer to ensure they are done all the way through. If it doesn't cook long enough, the rolls will be doughy on the bottom.
Friday, October 22, 2010
Honey Mustard
I made the Panko crusted baked chicken last night (see earlier post) and I had a craving for honey mustard. Of course we did not have any, so I decided to make some. I thoguht it was better than what you can actually buy!
Dijon mustard
honey
For every spoonful of mustard put and equal spoonful of honey. Stir well with spoon. Yep. That's it! Enjoy! By the way it was the perfect condiment for the Panko chicken!
Dijon mustard
honey
For every spoonful of mustard put and equal spoonful of honey. Stir well with spoon. Yep. That's it! Enjoy! By the way it was the perfect condiment for the Panko chicken!
Monday, October 18, 2010
Chinese Frozen Dinner
Cupcakes
I know most people that live in and around Memphis are aware of Muddy's. I have had Muddy's a few times and I havre to say they are pretty good. I used to consider them as having the best cupcakes, until this past weekend. My dear friend brought over some cupcakes Friday night for my birthday. They were from Annolivia's in Hernando, MS. They were gorgeous and DELICIOUS! They put Muddy's to shame! I must recommend everyone try them!
The ones on top are cheesecake, then the red velvet, then Italian cream cake, and the caramel apple. The cheesecake and caramel apple ones each had a little suprise on the inside when you bit into it! Hurry! Run to Hernando and get them now!
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