Showing posts with label vegetables. Show all posts
Showing posts with label vegetables. Show all posts

Friday, September 18, 2009

Cheesy Chicken & Broccoli Rice Casserole

1/2 onion diced
1 lb of boneless skinless chicken (breasts or tenders)
Salt & Pepper
1 can (10 3/4 ounces) Condensed Cream of Chicken Soup
1 1/3 cups water
1 can cheddar cheese soup
1 can of milk (using the empty cheddar cheese soup can)
1 cup uncooked regular long-grain white rice
1/2 small bag of frozen broccoli
1/2 cup shredded Cheddar cheese (Mild)


Preheat the oven to 375. Salt and pepper the chicken pieces and cook them in a skillet with the diced onion in a little bit of water with the lid on (to make the chicken really tender). When the chicken is cooked through, take it out and let it rest. (You can either add the onions to the soup mixture of discard them -- depending on how strong you want the onion flavor to be; i discarded them).

Mix the two cans of soup, water, and milk together until smooth. Dice the chicken into small cubes. Into the soup mixture, fold in the chicken, broccoli, and rice together and add in more salt & pepper. Pour into 9 x 13 x 2 pan that had been sprayed with nonstick spray. Bake for 45 minutes. At the end of 45 minutes, sprinkle the top with the shredded cheddar cheese and bake for a few more minutes until melted and bubbly.

Thursday, August 20, 2009

Jennifer’s Loaded Potato Soup

1 onion (diced)
1 stalk of celery (diced)
2 fresh cloves of garlic (grated)
3-4 tbsp of butter
2 tbsp bacon grease
6-8 potatoes (peeled and sliced to 1/4" rounds)
Water
2 slices of thick cut deli ham (diced)
1 cup of bacon crumbles
1 can of cheddar cheese soup
1 can of milk (using empty soup can)
1 cup of sour cream
S & P to taste

Saute onion, celery, and garlic in butter and bacon grease on medium heat until translucent and tender. Add in the potatoes, bacon, and ham and add enough water to cover. Raise the heat to medium/high and boil until potatoes are fork tender but not mushy.

In a separate bowl, mix the undiluted cheddar cheese soup, can of milk (using the empty soup can), and 1 cup of sour cream and whisk until smooth. Once the potatoes are done, whisk in the cheese soup mixture into the pot of soup and simmer an additional 10-20 minutes.

Serve with Sister Schubert rolls or cornbread if desired.

Thursday, May 28, 2009

Juretta's Oregano Chicken

Juretta's Oregano Chicken
Olive Oil spray 
2 cups of water
1 whole chicken
1 pack of sweet italian sausage
EVOO
Lawry's Garlic Salt 
Oregano
8-10 red potatoes (quartered)
1 large vidalia onion (cut into half moons)
1 stick of butter

This is my version of Juretta's Oregano Chicken: 

Spray your insert of your crockpot with olive oil and dump in two cups of cold water. Place in your whole chicken and rub it down with olive oil and sprinkle it with garlic salt, oregano, and salt & pepper.  Cut your red potatoes into large chunks (all relatively the same size). Take onions and potatoes and toss them in EVOO & garlic and oregano and salt and pepper.  I did mine in a gallon size bag to make sure they were all coated evenly.  Dump bag of vegetables on top of the chicken.  Cover and cook on low for 8 hrs.  (I added in my italian sausage with the chicken on the bottom but when we went to eat, the sausage was over-done.  So i'd either add it later on top of the vegetables or precook it and lay it in at the very end - i know thats an extra step, but I would rather do that than to have over-cooked sausage in my dish)  

Juretta's original recipe was done in a cast-iron skillet in a fire pit.  Since we dont have one of those at my house, we just used the crock pot.  I also changed russet potatoes to red potatoes because they are more waxy and would hold up through the cooking process and not turn into mush since it'd be cooking for at least 8 hrs on low in crock pot. 


Original recipe: 
1 whole chicken
1 pack of sweet italian sausage
EVOO
Lawry's Garlic Salt 
Oregano
8-10 russet potatoes (quartered)
1 large vidalia onion (cut into half moons)

Cook in cast iron dutch oven in fire pit or in oven until chicken is done and vegetables are tender.

Thursday, January 15, 2009

Chicken & Stuffing Casserole

Chicken & Stuffing Casserole:

  • 1 pkg. (6 oz.) Stove Top Stuffing Mix (Savory herbs is the one I used)
  • 1-1/2 lb. boneless skinless chicken breasts, cut into bite-size pieces
  • 1/2 medium onion
  • 1/2 tsp crushed garlic
  • 1 can (10-3/4 oz.) condensed cream of chicken soup
  • 1/2 cup Sour Cream

1 pkg. (16 oz.) steam in bag frozen mixed vegetables, steamed. Preheat oven to 400°F. Brown chicken, onion and garlic together. Cook through. When chicken is done or even slightly golden brown, drain. Mix chicken, soup, sour cream and vegetables. Pour into greased casserole dish. Prepare stuffing mix as directed on package (dont forget to fluff it). Top the soup/chicken layer with stuffing. Bake 30 mins until nice and bubbly and the top is a little crunchy.

thanks to kraft foods for the picture - although i modified the recipe to fit my family's taste.

Wednesday, June 27, 2007

Mexican Layered Dip

Mexican Layered Dip






Prep Time: 10 min
Total Time: 3 hr 10 min
Makes: 5 cups dip or 40 servings, 2 Tbsp. dip and 1 oz. chips each


1 pkg. (8 oz.) PHILADELPHIA Neufchatel Cheese, 1/3 Less Fat than Cream Cheese , softened
1 Tbsp. TACO BELL® HOME ORIGINALS® Taco Seasoning Mix
1 cup TACO BELL® HOME ORIGINALS® Thick 'N Chunky Salsa
1 cup drained canned black beans , rinsed
1/2 cup chopped green onions
1 cup KRAFT 2% Milk Shredded Reduced Fat Cheddar Cheese
1 cup shredded lettuce
2 Tbsp. sliced pitted ripe olives
3 pkg. (13 oz. each) baked tortilla chips

BEAT Neufchatel cheese with electric mixer on medium speed until creamy. Add seasoning mix; beat until well blended. Spread onto bottom of serving plate or 9-inch pie plate.
LAYER remaining ingredients over Neufchatel cheese mixture; cover.
REFRIGERATE at least 1 hour before serving. Serve with tortilla chips.

Spinach & Cheese Dip

Spinach & Cheese Dip


Prep Time: 10 min
Total Time: 1 hr 10 min
Makes: 3 cups or 24 servings, 2 Tbsp. each

1 pkg. (8 oz.) PHILADELPHIA Cream Cheese , softened
1/2 cup KRAFT Mayo Real Mayonnaise
1/3 cup sliced green onion s
1 pkg. (10 oz.) frozen chopped spinach , thawed, well drained
1 cup KRAFT Natural Italian* Cheese Crumbles
1/2 cup chopped roasted red pepper s

1. BEAT cream cheese, mayo and half of the onions in medium bowl with electric mixer on medium speed until well blended. Add spinach; mix until just blended.

2. STIR in cheese crumbles and peppers; cover.

3. REFRIGERATE at least 1 hour. Sprinkle with remaining onions just before serving.


Monday, May 21, 2007

Tomato Pie



  • Package of Individual unbaked pie crusts (they are small, personal size)
  • Regular can of diced tomatoes (garlic, basil, oregano flavored)
  • Finely chopped green onion
  • Small bell pepper
  • Shredded sharp and mozzarella cheese
Take four individual unbaked pie crusts (they're tiny). Heat oven to 350 and pre-bake the pie crusts for 8 minutes.

While they're baking, take a regular sized can of diced tomatoes (garlic, basil, and oregano flavored) and drain/squish out all of the water (without damaging your tomatoes)

Add in one (finely chopped) green onion

Finely chop two 1/2' slices of bell pepper (you know -- you core it and slice the hull from top to bottom)

divide it up into four tiny pie shells.

Top with shredded sharp and mozzarella cheese and bake for 15 minutes.

***Yields 4 individual tomato pies***

Thursday, May 17, 2007

Stuffed Bell Peppers



  • Four Bell Peppers (red or green)
  • 1 cup of water
  • Salt and Pepper
  • 1/2 tsp minced garlic (comes in a jar)
  • 1 tbsp of soy sauce
  • 1 cup of minute rice
  • 1 lb of hamburger meat
  • 5-6 green onions
  • 2 slices of American Cheese
  • 1/2 cup of mozzarella cheese
  • 1/2 cup of parmesan cheese
  • 1/4 cup of sour cream
  • 1/4 cup of Italian Breaad Crumbs
  • Beef Bullion Cube
  • 1 cup of tomatoes or 1/2 cup of salsa (optional)
  • 1/2 cup of Nacho cheese (optional)

Take four bell peppers (Red or Green -- I used green) and core them by cutting the caps off and leaving the base to sit on. (If they're not flat on the bottom -- you can cut them in half from top to bottom so they can sit on one of their flat sides).

Rinse them and put them into boiling water and blanche them for about 8-10 minutes.

While that's going, bring 1 cup of water, salt and pepper, 1/2 tsp minced garlic (comes in a jar), 1 tbsp of soy sauce to a boil.

Add 1 cup of minute rice. Cover and let it stand.

Brown 1 pound of hamburger meat

Finely chop about 5-6 green onions

Toss the green onions, two slices of American Cheese, 1/2 cup of mozzarella cheese, 1/2 cup parmesan and 1/4 cup of sour cream and 1/4 cup of Italian bread crumbs into the (now cooked) rice.

Add hamburger meat and stir well.

Stuff your peppers

Take 1 cup of hot water and a beef bullion cube and microwave it until you have the beef broth.

Pour the broth in the bottom of the pan to create a beef bath for the peppers so you don't burn the bottom of them.

Bake for 30 minutes at 350.

You may add 1 cup of tomatoes or 1/2 cup of salsa & 1/2 cup of Nacho cheese to spice things up -- but I opted not to and they were great! (optional)

*NOTE* If you opt to add the tomatoes or salsa & cheese -- you would need to up your sour cream to 1/2 cup to balance the acid :)

***Yields four stuffed peppers***