We had a quite Thanksgiving w/ just Kris' mom and brother so we had a ton of leftovers. I decided to do a leftover party this year so last night we had a few friends over and we combined a bunch of leftovers. It was so much fun and this way we got to have a Thanksgiving meal w/ our friends as well. Definitely a tradition I want to keep going.
I love to cook for Thanksgiving, here is what I made this year.
My MNL brings the turkey and stuffing so I make all of the sides.
Swee Potato casserole. I double the crunchy topping. Nobody eats it for Thanksgiving but I love it so made it this year and it definitely got eaten at our leftover party.
Deluxe mashed potatoes: I mix in cream cheese, sour cream, and chives-top w/ butter and paprika and bake them. Very good
Corn souffle: Super easy-1 can of corn, 1 can of creamed corn, 8 oz. of sour cream, 1 box of cornbread mix, 1 egg and bake at 350 for 45 min. Definitely a favorite.
Green bean casserole: I just do the traditional cambells recipe but a friend brought over a recipe that is fresh green beans w/ a garlic sauce and homemade croutons on top. I need to get this recipe because it is VERY good.
Brandied orange and cranberry sauce: This recipe has orange zest, OJ, lemon juice, fresh cranberries, sugar and brandy. Kris does not like cranberry sauce but he loves this one!!!!
Pumpkin Cream Cheese Dessert: This takes a little bit more time but it is worth it. I love this recipe. I made it for the first time this year but will definitely make this every year.
If anybody wants more detailed recipes let me know and I will get them to you.
Sunday, November 29, 2009
Wednesday, November 11, 2009
SUPER EASY Chicken Pot Pie
This is a super easy recipe that is great for those nights that you have sports.
4 C of cooked and cut up Chicken breasts or tenderloins
1 16 oz bag of mixed frozen veggies(thawed)
1 can of cream of mushroom soup
1 box of 2 ready to bake pie crusts(I like the Pillsbury)
Preheat the oven to 350 degrees.
Take the pie crust out of the fridge to sit at room temp while cooking the chicken. Once the chicken is cooked mix in the veggies. Cook for 5 minutes and than drain out any excess water. Add the soup and salt and pepper to taste. Lay one of the pie crusts in a 9" pie plate and put the chicken mixture in it. Cover w/ the other pie crust and pinch the seams together. Cut 4 small slits in the top crust for the steam to escape. Brush on butter if you want a more golden crust. Place foil around the edges for the first 15 minutes to prevent them from burning. Remove the foil and bake for another 25 minutes.
Sunday, November 8, 2009
meet marinade
Kris brought home a few pounds of meet to grill tonight. I thought I could make up my own marinade and it actually turned out pretty good.
3 lbs of very thin steak
1 red bell pepper sliced
one onion sliced
3 cloves of garlic chopped
1/2 C Olive oil
1/4 C Orange Juice
1/4 C Soy Sauce
1 t ground cumin
salt and pepper
fresh cilantro
fresh lime
Mix everything together in a ziploc bag and squeeze the juice from one lime and leave the lime in the bag for a day or at least overnight. The steak is best if grilled. I like to slice up the steak and put it on tortillas w/guacamole,sour cream, shredded cheese,shredded cabbage and grilled bell peppers and salsa verde with a side of refried beans and mexican rice. YUMMY!!!
3 lbs of very thin steak
1 red bell pepper sliced
one onion sliced
3 cloves of garlic chopped
1/2 C Olive oil
1/4 C Orange Juice
1/4 C Soy Sauce
1 t ground cumin
salt and pepper
fresh cilantro
fresh lime
Mix everything together in a ziploc bag and squeeze the juice from one lime and leave the lime in the bag for a day or at least overnight. The steak is best if grilled. I like to slice up the steak and put it on tortillas w/guacamole,sour cream, shredded cheese,shredded cabbage and grilled bell peppers and salsa verde with a side of refried beans and mexican rice. YUMMY!!!
Friday, November 6, 2009
spinach lasagna
Believe it or not I did make a vegetarian lasagna. My husband is always wanting a meal w/ meat but he does love this particular lasagna. Although, the best flavors do come from simmering the sauce for at least an hour, I of course, only simmer for 30 minutes max.
SPINACH LASAGNA
1 pkg of frozen spinach
1 24 oz. jar of favorite spaghetti sauce
1/2 c of red wine
1 onion chopped and sauted
2 cups of sliced mushrooms(I love the portabella but button mushrooms work fine if that is what you have)
9 lasagna noodles
24 oz. container of cottage cheese(ricotta if prefer)
2 c of shredded mozzarella
1/2 cup of parmesan
1 clove of garlic
oregano, salt, pepper, basil-all to taste
While waiting for the water to boil, saute the garlic, onion, and mushrooms in olive oil. After a few minutes add the wine, pasta sauce and spices. The perfect simmer time would be a couple of hours but I usually only have a 1/2 hour to let it simmer. Meanwhile cook the lasagna noodles according to package directions.
Combine 1 cup of the mozzarella, parmesan and the cottage or ricotta cheese.
Preheat the oven to 350
Spread a thin layer of sauce on the bottom of a 9x13 pan to prevent noodles from sticking. Lay 3 noodles in the pan-sauce-cheese mixture. Noodles-sauce-cheese mix. Noodles-sauce and than the remaining shredded cheese.
Place in the oven for 45 minutes.
This is soooo good!!!
SPINACH LASAGNA
1 pkg of frozen spinach
1 24 oz. jar of favorite spaghetti sauce
1/2 c of red wine
1 onion chopped and sauted
2 cups of sliced mushrooms(I love the portabella but button mushrooms work fine if that is what you have)
9 lasagna noodles
24 oz. container of cottage cheese(ricotta if prefer)
2 c of shredded mozzarella
1/2 cup of parmesan
1 clove of garlic
oregano, salt, pepper, basil-all to taste
While waiting for the water to boil, saute the garlic, onion, and mushrooms in olive oil. After a few minutes add the wine, pasta sauce and spices. The perfect simmer time would be a couple of hours but I usually only have a 1/2 hour to let it simmer. Meanwhile cook the lasagna noodles according to package directions.
Combine 1 cup of the mozzarella, parmesan and the cottage or ricotta cheese.
Preheat the oven to 350
Spread a thin layer of sauce on the bottom of a 9x13 pan to prevent noodles from sticking. Lay 3 noodles in the pan-sauce-cheese mixture. Noodles-sauce-cheese mix. Noodles-sauce and than the remaining shredded cheese.
Place in the oven for 45 minutes.
This is soooo good!!!
french dip sandwiches
very easy and always get LOTS of compliments!
1 large roast (3 or 4 lbs) you can use any kind of roast, but a bottom or round roast tastes the best and shreds the easiest.
1 pkg of dry french onion soup mix
1/4 c. of soy sauce
place the roast in crock pot, make sure it's thawed, and start on high heat early in the morning. i add a few inches of water in w/ the roast when i start it. as it cooks throughout the day, the juices from the roast start making a lot of juice in the crock pot. once there is a lot of juice, add the soy sauce and dry soup mix. i usually cook for at least 8hrs. take the roast out and if you got a good roast, you won't need a knife, it'll just shred w/ a fork. once shredded, put back in the crockpot and let sit in juices until serving. serve on hoagie rolls and dip in the juice. very good!
1 large roast (3 or 4 lbs) you can use any kind of roast, but a bottom or round roast tastes the best and shreds the easiest.
1 pkg of dry french onion soup mix
1/4 c. of soy sauce
place the roast in crock pot, make sure it's thawed, and start on high heat early in the morning. i add a few inches of water in w/ the roast when i start it. as it cooks throughout the day, the juices from the roast start making a lot of juice in the crock pot. once there is a lot of juice, add the soy sauce and dry soup mix. i usually cook for at least 8hrs. take the roast out and if you got a good roast, you won't need a knife, it'll just shred w/ a fork. once shredded, put back in the crockpot and let sit in juices until serving. serve on hoagie rolls and dip in the juice. very good!
pumpkin chili
great for fall... very easy, b/c most of it is canned!
1 can of chili beans in sauce
1 can of dark kidney beans
1 can of tomatoe soup
1 can of pumpkin (smaller can)
2 cans of diced tomatoes
1 lg onion, diced
1 lb hamburger, browned and drained
1 pkg of chili seasoning
salt and pepper to taste
tomatoe juice, i don't use a specific amt. it just depends on how thick or thin i want it
red pepper flakes to taste. i like mine spicy, but the kids don't.
i simmer in the crock pot most of the day. i serve w/ crackers or corn bread is my favorite, especially if i have bl. bean salsa to mix in too!
1 can of chili beans in sauce
1 can of dark kidney beans
1 can of tomatoe soup
1 can of pumpkin (smaller can)
2 cans of diced tomatoes
1 lg onion, diced
1 lb hamburger, browned and drained
1 pkg of chili seasoning
salt and pepper to taste
tomatoe juice, i don't use a specific amt. it just depends on how thick or thin i want it
red pepper flakes to taste. i like mine spicy, but the kids don't.
i simmer in the crock pot most of the day. i serve w/ crackers or corn bread is my favorite, especially if i have bl. bean salsa to mix in too!
cake balls
unfortunately for me, a friend told me about a blog called, bakerella. she has tons of recipes for delicious baked goods posted, and i LOVE anything baked. most of her stuff looks kind of hard to me, but i tried an easy version of one of her favorites.... CAKE BALLS...........YUM!
1 cake, baked as directed on pkg., any kind you'd like
1 can of frosting, any flavor you prefer
after cake is baked and cooled completely, you tear the cake apart and mush it up in a bowl..... w/ you hands is best. add the frosting and and mix really well. then, roll into balls. my first batch, we made the balls too big, b/c they're really rich! line the balls on wax paper and let cool for several hours. i put them in freezer.
once cooled, dip in chocolate. i used milk chocolate chips, melted in microwave, and added veg. oil to thin out the chocolate. spoon balls into chocolate until completely covered. put back on wax paper and sprinkle w/ sprinkles. very cute and can be festive, depending on the sprinkles.
the blog i orignally got the recipe from, had hers decorated so cute, very fancy and would take tons of time. mine looked cute enough to me and were addicting! if you have the time, try it!
1 cake, baked as directed on pkg., any kind you'd like
1 can of frosting, any flavor you prefer
after cake is baked and cooled completely, you tear the cake apart and mush it up in a bowl..... w/ you hands is best. add the frosting and and mix really well. then, roll into balls. my first batch, we made the balls too big, b/c they're really rich! line the balls on wax paper and let cool for several hours. i put them in freezer.
once cooled, dip in chocolate. i used milk chocolate chips, melted in microwave, and added veg. oil to thin out the chocolate. spoon balls into chocolate until completely covered. put back on wax paper and sprinkle w/ sprinkles. very cute and can be festive, depending on the sprinkles.
the blog i orignally got the recipe from, had hers decorated so cute, very fancy and would take tons of time. mine looked cute enough to me and were addicting! if you have the time, try it!
Black Bean Salsa
1 can of black beans (i put in a collander and drain off he sauce they come in)
1 can of rotel (original)
1 can of mexi corn
1 container of grape tomatoes, diced small
1 lg onion, diced small
1 bunch of cilantro, chopped finely, no stems
mix all together and chill. great for an appetized w/ tortilla chips. we also eat w/ chili, on salads, toppings for tacos or other mexican dishes.
1 can of rotel (original)
1 can of mexi corn
1 container of grape tomatoes, diced small
1 lg onion, diced small
1 bunch of cilantro, chopped finely, no stems
mix all together and chill. great for an appetized w/ tortilla chips. we also eat w/ chili, on salads, toppings for tacos or other mexican dishes.
Cheesy chicken enchiladas
These are a favorite that I make quite often. The recipe tends to change according to what I have time for or have on hand. I also make it from memory so everything is according to taste.
CHEESY CHICKEN ENCHILADAS
3 C of cooked chicken (cut up or shredded)
1 can of red enchilada sauce
1 can of rotel(diced tomatoes w/ green chiles)
2 c of shredded cheddar cheese
16 oz container of cottage cheese
1/2 c of sour cream
1 pkg of taco seasoning
1/2 c of onion (sauted)
6 medium flour tortillas or 12 corn tortillas
salt and pepper to taste
Preheat oven to 350 degrees.
once the chicken is cooked, I chop or shred it right in the pan; remove from the pan and set aside. Saute the onions for approximately 5-8 minutes. Place the chicken in the pan w/ the onions, add the taco seasoning and follow the package directions. Next add the rotel and cook for 1-2 minutes just to warm. Remove from the heat. Meanwhile, mix the sour cream, cottage cheese and salt and pepper(I usually use garlic salt).
In the bottom of a 9x13 pan I will spread either refried beans or mexican rice(if I have time to make it)this helps to absorb some of the sauce.
To each tortilla add a spoon full of chicken mixture, the cheese mixture and sprinkle some shredded cheese and then roll up and place in pan. Fit as many as you can in the pan and than spread any of the mixtures over the tortillas. Pour the can of enchilada sauce over all and sprinkle with the remaining cheese.
Cook in the oven for approximately 25 minutes or until bubbly.
White Chili with Chicken
I found this recipe in the Family Fun magazine.
I didn't take a pic of this recipe but it turned out really good and only took me 25 minutes to put together from start to finish. That included using frozen chicken cutlets.
WHITE CHILI WITH CHICKEN
1 chopped onion 4 cups of diced cooked chicken
2t chili powder 1 smaller bag of frozen corn
1 1/2 t cumin 1 can of diced green chiles
1t oregano 1 can of chicken broth
2 minced garlic cloves 1/4t salt
2 cans of white kidney beans 2T butter(softened)
drained and rinsed
1 1/2T flour Pepper
Saute the onion in Olive Oil for 7 minutes or until tender. Stir in the chili powder, cumin, oregano, and garlic and saute for another minute or so. Stir in the white beans, chicken, corn, green chilies, chicken broth, and salt. Bring the mixture to a simmer for 10 minutes.
In a bowl, blend the butter and flour. Add the mixture to the chili and stir until it thickens(about a minute)Add more flour or broth to get the consistency that you like. I added a little bit of 1/2 & 1/2. I also topped the chili w/ shredded cheddar cheese. YUMMY!!!
I didn't take a pic of this recipe but it turned out really good and only took me 25 minutes to put together from start to finish. That included using frozen chicken cutlets.
WHITE CHILI WITH CHICKEN
1 chopped onion 4 cups of diced cooked chicken
2t chili powder 1 smaller bag of frozen corn
1 1/2 t cumin 1 can of diced green chiles
1t oregano 1 can of chicken broth
2 minced garlic cloves 1/4t salt
2 cans of white kidney beans 2T butter(softened)
drained and rinsed
1 1/2T flour Pepper
Saute the onion in Olive Oil for 7 minutes or until tender. Stir in the chili powder, cumin, oregano, and garlic and saute for another minute or so. Stir in the white beans, chicken, corn, green chilies, chicken broth, and salt. Bring the mixture to a simmer for 10 minutes.
In a bowl, blend the butter and flour. Add the mixture to the chili and stir until it thickens(about a minute)Add more flour or broth to get the consistency that you like. I added a little bit of 1/2 & 1/2. I also topped the chili w/ shredded cheddar cheese. YUMMY!!!
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