From My "Favorites" Recipe Book - Very quick and easy to make and it tastes delicious!
Prep Time: 15 min
Bake Time: 1 hour
Arrange pork chops in glass baking dish. Top each pork chop with:
1 Lemon slice
1 onion slice
2 Tbl brown sugar
2 Tbl ketchup
Cover and bake for 45 min. at 350 degrees. Uncover and bake for 15 min. more.
Thursday, November 3, 2011
Family Fajitas
This comes from my "Favorites" recipe book.
Prep Time: 30 min.
Serves: 4
2 boneless, skinless chicken breasts
1/4 cup lime juice
Pepper- a sprinkle
Garlic salt - a sprinkle
1/2 onion, sliced into rings
1/2 green pepper, sliced into strips
1/2 red pepper, sliced into strips
1 Tbl butter
flour or corn tortillas
Condiments: salsa, guacamole, shredded cheese, sour cream, tomatoes, salsa
Cut chicken into strips. Place in glass dish and pour lime juice over top. Sprinkle with pepper and garlic salt. Cover with plastic wrap and refrigerate for several hours. In large skillet or wok, saute onion and peppers in butter for 2 min. Remove vegetables and add chicken. Cook chicken until no longer pink (about 5 min). Add onion and peppers back. Cook until heated through. Fill warm tortillas with chicken mixture. Top with condiments and roll and eat immediately.
Prep Time: 30 min.
Serves: 4
2 boneless, skinless chicken breasts
1/4 cup lime juice
Pepper- a sprinkle
Garlic salt - a sprinkle
1/2 onion, sliced into rings
1/2 green pepper, sliced into strips
1/2 red pepper, sliced into strips
1 Tbl butter
flour or corn tortillas
Condiments: salsa, guacamole, shredded cheese, sour cream, tomatoes, salsa
Cut chicken into strips. Place in glass dish and pour lime juice over top. Sprinkle with pepper and garlic salt. Cover with plastic wrap and refrigerate for several hours. In large skillet or wok, saute onion and peppers in butter for 2 min. Remove vegetables and add chicken. Cook chicken until no longer pink (about 5 min). Add onion and peppers back. Cook until heated through. Fill warm tortillas with chicken mixture. Top with condiments and roll and eat immediately.
Hawaiin Haystacks
Prep Time: 30 min.
Serves: 4
This is a personal favorite! It's easy and makes great leftovers! This recipe comes from Rachael Walker and Jennifer Hope, back in Colorado.
2 cans cream of chicken soup
2 cups chicken, cooked and diced
1 cup chicken broth
1 package chow mein noodles
3 medium tomatoes
1 cup celery, chopped
1/2 cup almonds, sliced
1 cup shredded cheddar cheese
1/2 cup green pepper, diced
1 20 oz can pineapple chunks (optional)
1/2 cup coconut, shredded (optional)
4 cups cooked rice
Combine soup, broth, and chicken. Heat in pan on stove. Prepare all remaining ingredients in individual serving bowls. Take a serving of rice and top with chicken mixture. Add a small portion of each topping you desire.
Serves: 4
This is a personal favorite! It's easy and makes great leftovers! This recipe comes from Rachael Walker and Jennifer Hope, back in Colorado.
2 cans cream of chicken soup
2 cups chicken, cooked and diced
1 cup chicken broth
1 package chow mein noodles
3 medium tomatoes
1 cup celery, chopped
1/2 cup almonds, sliced
1 cup shredded cheddar cheese
1/2 cup green pepper, diced
1 20 oz can pineapple chunks (optional)
1/2 cup coconut, shredded (optional)
4 cups cooked rice
Combine soup, broth, and chicken. Heat in pan on stove. Prepare all remaining ingredients in individual serving bowls. Take a serving of rice and top with chicken mixture. Add a small portion of each topping you desire.
Easy Chicken & Cheese Enchiladas
This is from the Campbell's Kitchen online recipe website. It's tried and true!
Prep Time: 20 min
Bake Time: 40 min
Serves: 6
1 can cream of chicken soup
1/2 cup sour cream
1 cup Pace picante sauce
2 tsp chili powder
2 cups cooked chopped chicken
1/2 cup Monterey Jack cheese
6 flour tortillas, warmed
1 small tomato, chopped
1 green onion, sliced
1. Stir soup, sour cream, picante sauce and chili powder in medium bowl.
2. Stir 1 cup picante sauce mixture, chicken and cheese in large bowl.
3. Divide chicken mixture among tortillas. Roll up tortillas and place in a 2-qt shallow baking dish. Pour remaining picante sauce mixture over filled tortillas. Cover baking dish.
4. Bake at 350 degrees for 35 min. Take cover off and bake an additional 5 min. Top with tomato and green onion.
Prep Time: 20 min
Bake Time: 40 min
Serves: 6
1 can cream of chicken soup
1/2 cup sour cream
1 cup Pace picante sauce
2 tsp chili powder
2 cups cooked chopped chicken
1/2 cup Monterey Jack cheese
6 flour tortillas, warmed
1 small tomato, chopped
1 green onion, sliced
1. Stir soup, sour cream, picante sauce and chili powder in medium bowl.
2. Stir 1 cup picante sauce mixture, chicken and cheese in large bowl.
3. Divide chicken mixture among tortillas. Roll up tortillas and place in a 2-qt shallow baking dish. Pour remaining picante sauce mixture over filled tortillas. Cover baking dish.
4. Bake at 350 degrees for 35 min. Take cover off and bake an additional 5 min. Top with tomato and green onion.
Homemade Chicken Noodle Soup
Cooking Time: 30 min.
Serves: 6 - Makes great leftovers!
This is a really easy recipe and it tastes great, especially on those cold autumn & winter nights! It comes from a good friend of mine, Kellie Close.
6 cups of water
4-6 chicken bouillon cubes
1 can cream of chicken soup
Garlic Salt- a little sprinkle
Salt and Pepper - a little sprinkle
Poultry Seasoning - a little sprinkle (don't put too much of this in; it's quite strong!)
1 cup celery, chopped
2 cups carrots, chopped
1 cup onions, chopped
6 oz wide egg noodles
2 chicken breasts, cooked and either diced or shredded
Combine water, bouillon, soup and seasonings and bring to a boil. Add celery, carrots, and onion. Cook until tender on med-high heat. Add egg noodles and cook 8 to 10 min. until tender. Add cooked chicken until heated through. Serve hot. (Don't put a lid on it, otherwise the noodles will absorb all the broth!)
Serves: 6 - Makes great leftovers!
This is a really easy recipe and it tastes great, especially on those cold autumn & winter nights! It comes from a good friend of mine, Kellie Close.
6 cups of water
4-6 chicken bouillon cubes
1 can cream of chicken soup
Garlic Salt- a little sprinkle
Salt and Pepper - a little sprinkle
Poultry Seasoning - a little sprinkle (don't put too much of this in; it's quite strong!)
1 cup celery, chopped
2 cups carrots, chopped
1 cup onions, chopped
6 oz wide egg noodles
2 chicken breasts, cooked and either diced or shredded
Combine water, bouillon, soup and seasonings and bring to a boil. Add celery, carrots, and onion. Cook until tender on med-high heat. Add egg noodles and cook 8 to 10 min. until tender. Add cooked chicken until heated through. Serve hot. (Don't put a lid on it, otherwise the noodles will absorb all the broth!)
Easy Chicken Cacciatore
This is my mom's recipe. It continues to be a personal and family favorite over the many years!
Cooking Time: 30 min.
Serves: 6 - Makes great leftovers! (Can half it easily for 3 servings too)
1/3 cup canola oil
2 Tbl butter
4 chicken breasts, cut into bite size pieces
1 red bell pepper, cleaned and chopped
1 small onion, peeled and chopped
2 cloves of garlic
1 can of sliced mushrooms
4 cans of Italian stewed tomatoes
Salt, Pepper, and Basil to taste
Brown chicken in skillet with oil and butter on medium high heat. Then add red pepper, onion, and garlic. Add sliced mushrooms and Italian stewed tomatoes. Season with salt, pepper, and basil to taste. Cover and simmer for 20 minutes. Serve over rice.
Cooking Time: 30 min.
Serves: 6 - Makes great leftovers! (Can half it easily for 3 servings too)
1/3 cup canola oil
2 Tbl butter
4 chicken breasts, cut into bite size pieces
1 red bell pepper, cleaned and chopped
1 small onion, peeled and chopped
2 cloves of garlic
1 can of sliced mushrooms
4 cans of Italian stewed tomatoes
Salt, Pepper, and Basil to taste
Brown chicken in skillet with oil and butter on medium high heat. Then add red pepper, onion, and garlic. Add sliced mushrooms and Italian stewed tomatoes. Season with salt, pepper, and basil to taste. Cover and simmer for 20 minutes. Serve over rice.
Wednesday, October 5, 2011
Cauliflower Soup
'Tis the season for yummy soups! This is a knock-off of Zupa's Wisconsin Cauliflower Soup.
2 Tbsp butter
1 medium onion, chopped
¼ c flour
½ tsp salt
2 cups cream or 1 cup cream/1 cup milk
1 can chicken broth (13-14 oz)
1 head of cauliflower, cut into 1 inch pieces
1 tsp dry mustard
2-3 cups of sharp cheddar cheese, grated
1/3 cup pepper jack cheese, grated (Not too heavy on the pepper jack...)
In 4 qt. saucepan melt butter over medium heat. Add onion and cook until golden, about 10 minutes, stirring occasionally. Stir in flour and salt. Cook 2 minutes stirring frequently. Gradually stir in cream, chicken broth, and 1 ½ cups water. Add cauliflower and heat to boiling over high heat. Reduce heat to low. Cover and simmer until cauliflower is tender, about 10 minutes. In a blender, blend cauliflower mixture at low speed at small batches until very smooth. Return cauliflower mixture to saucepan. Heat over medium heat until hot, stirring occasionally. Remove saucepan from heat. Stir in mustard and cheeses until melted and smooth. If you reheat this soup later, do not let it boil or the cheese may get stringy. And that would just be yuck.
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