Posts Tagged ‘recipe’

quiche etc.

Tuesday, December 18th, 2007


I mentioned the chicken taco quiche in my mpm post yesterday, well I made it last night and it was a HIT. I love when a recipe is just really really good. Everyone (except Bailey who wouldn’t touch anything quichish with a ten foot pole) loved it. I told Matt there was another to be frozen for another day and he said, “Don’t freeze it, lets eat it tomorrow.” You know it has to be a tasty quiche for a man to say that right? I made a quick batch of guacolmole to serve with it too. I think it went well with it. Here’s the recipe.

2 pie crusts (I used frozen)
2 cups cubed chicken
2 packets of taco seasoning
2/3 c. salsa
2 c. cheddar cheese (I forgot to buy this but had a block of sharp cheddar I grated)
8 eggs
2 c. half and half
2 T butter
1/2 c. sliced olives
4 oz. can chopped green chilis

I sauted my chicken breasts in the butter, covered with the first packet of taco seasoning and added just a little water so it wasn’t dry. I let it cook and cut it into small pieces with my spatula. Mix the eggs with the cream and then stir in the chilis and olives.
Bake the pie crusts 8 minutes and then pat them to flatten them back out.
Put the chicken in the bottom of each pie crust, followed by the cheese, and then 1/3 c. salsa in each and pour the egg mixture over the top.
Bake at 400 for 35 minutes. (I turned it down to 375 and then cooked it for another 10 minutes. Be sure and get the deep shell pie crusts because they are really full.

Have a great Tuesday! I’m going to try to get the few presents I have left on my list. I was able to hit a few stores yesterday while Izzy was in school and got a lot done. Still doing laundry. Still enjoying the ability to do laundry.

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sct~italian sausage, peppers & onions

Thursday, June 14th, 2007

2 lbs Italian link sausage, browned
1 jar of spaghetti sauce
1 large green bell pepper, sliced into thick strips
1 medium onion, sliced
1 tsp garlic powder
1 tsp dried basil
1 tsp dried oregano

Put all ingredients in slow cooker.

Cook on low for 4 hours.

Serve on hard rolls or hoagie rolls.
Visit Sandra for more slow cooker recipes!



SCT~slow cooker jambalaya~

Thursday, June 7th, 2007


Slow Cooker Jambalaya

1 pound boneless skinless chicken breasts, cut into 1-inch cubes
1/2 pound andouille sausage, diced
1 (28-ounce) can diced tomatoes
1 medium onion, chopped
1 green bell pepper, seeded and chopped
1 stalk celery, chopped
1 cup reduced-sodium chicken broth
2 teaspoons dried oregano
2 teaspoons Cajun or Creole seasoning
1 teaspoon hot sauce
2 bay leaves
1/2 teaspoon dried thyme
1 pound frozen peeled and cooked shrimp, thawed
2 cups cooked rice
In a slow cooker, combine chicken, sausage, tomatoes, onion, green pepper, celery, and chicken broth. Stir in oregano, Cajun seasoning, hot sauce, bay leaves, and thyme.
Cover, and cook on LOW for 7 hours or on HIGH for 3 hours. Stir in the thawed shrimp, cover and cook until the shrimp is heated through, about 5 minutes. Discard bay leaves and spoon mixture over cooked rice.

Do yourself a favor and visit my pal Sandra (Diary of a SAHM) to see more slow cooker recipes, and maybe even share yours~

FIF~Freezer Edition etc.~

Friday, June 1st, 2007

Guess where I’m going in a little while??? To Cheesecake Factory, courtesy of my brother! Yea. I’ve never been there before. I hope the cheerios I just ate for breakfast haven’t spoiled my appetite… or maybe it would be good if they did.
Several people made mention of those baskets on my fridge. I put those there a year or two ago and each has a purpose. The first basket holds 100 calorie snack bags and low fat snacks. The second hold junk food or candy. The third is for chips that will be used for the weeks recipes or are left from the last recipe. Behind the baskets I hide put away my styrofoam cups I’m so fond of.
I can’t tell you what a lift all your comments were yesterday. It reminds me of the fibers of a rope, when bound together they gain strength. I feel strong knowing I’m bound with such a wonderful group of Christian ladies. Thank you.

Now, on to FIF! This week is freezer edition. To see others or sign up click on the button below. It is perfect timing for freezer food since I got a new freezer. When I was shopping for the fridge I noticed a small freezer online that got rave reviews for it’s size (small) but, more for the amount of stuff it will hold. It was really cheap inexpensive! It isn’t hooked up yet. I have to do a pantry clean out and reorganization first (help Marcia :o)… but, it will be wonderful and there are so many neat recipes I will make and freeze now!


Beef Gyro Recipe

1/2 c. beef broth

2 T. Olive Oil

1 garlic clove (minced or pressed)

1/2 t. salt

1/2 t. oregano

dash pepper

1 pound boneless beef sirloin cut into strips

2/3 c. cucumber ranch dressing

1 t. sugar

gyro style pitas

2 c. chopped lettuce

1 c. chopped tomato

1 small cucumber, peeled and sliced

1 small red onion, sliced

In large resealable bag, combine first six ingredients, seal and refrigerate up to 24 hours or place in freezer bag and freeze.

In small bowl, combine salad dressing and sugar, refrigerate until serving. Thaw, drain and discard marinade. In large nonstick skillet saute beef for 3-4 minutes or until no longer pink. Serve on pitas with lettuce, tomato, cucumber and onion. Drizzle with dressing.

Taco Chicken

. 5 medium chicken breasts, boiled and slivered

1 can cream of mushroom soup

1 can cream of chicken soup

1 can rotel tomoatoes

1 medium onion

1 bell pepper

2 cups of shredded sharp chedder cheese

1 large bag of plain doritoes

Mix all but cheese and doritoes and place in freezer bags. Boil chicken, sliver it in medium chunks. Mix all canned ingredients in large bowl. Dice onion and pepper and add to mixture. Add half the cheese and mix well. Layer the bottom of a casserole dish with doritoes, then add a layer of chicken, then mixture, then cheese, do this two times, ending with cheese, you can add more cheese if you like. Bake at 375 degrees F. for about 45 minutes or until cheese is bubbly

Meatballs

  • 1 lb. ground beef
  • 1/4 cup bread crumbs
  • 1 egg
  • 1/4 cup ketchup
  • salt and pepper to taste

Combine all ingredients and shape into small meatballs. In large skillet cook meatballs turning continually until meatballs are cooked through. To freeze first put all meatballs on a cookie sheet and freeze. Once the meatballs are solidly frozen (make take several hours) remove from cookie sheet and place in freezer bag and put back in freezer.\

Defrost and serve with your favorite sauces.

ideas for meatballs – brown gravy and meatballs served over rice, spaghetti sauce, barbeque sauce.

Barbecue Chicken

Chicken
Barbecue sauce

Wash and dry chicken pieces. Place in freezer bag. Add BBQ sauce. Lay flat to freeze.

After thawing in the refrigerator, cook as you normally would. Grill them, use a electric grill or bake it in the oven. The chicken comes out very juicy and tender from the long marinating process.


MPM~May 28

Monday, May 28th, 2007

Monday
lunch ~ cookout for Memorial Day…
Dinner:
Chicken Cacciatore
(didn’t get to this last week)
green beans w/ new potatoes
pasta

TuesdayCrockpot Meatloaf
mashed potatoes
corn on the cob

WednesdayTacos
spanish rice
refried beans

ThursdayCoconut Lime Chicken
Rice
broccoli

Friday
“like” KFC Twisters
potato salad
baked beans

Click on links to view recipes… and visit Laura to join in and see more menus…


For time travel Tuesday this week we are traveling way back (well for me anyway 🙂 to our first date… can you remember where you went… with who… did you eat out… movie… Hope you’ll play along.

Favorite Ingredients Friday ~ No bake cookies

Friday, May 25th, 2007

Here’s what I’m making today:

  • 1 3/4 cups white sugar
  • 1/2 cup milk
  • 1/2 cup butter
  • 4 tablespoons unsweetened cocoa powder
  • 1/2 cup crunchy peanut butter
  • 3 cups oats
  • 1 teaspoon vanilla extract

In a medium saucepan, combine sugar, milk, butter, and cocoa. Bring to a boil, and cook for 1 1/2 minutes. Remove from heat, and stir in peanut butter, oats, and vanilla. Drop by teaspoonfuls onto wax paper. Let cool until hardened.

Izzy’s teachers seemed to really be touched by the keychains and notes. Niecie cried, but that’s Niecie :o). Izzy brought home a book of pictures chronicling her year in school. I have looked at those sweet pics so many times in the last 24 hours! She had a great year and we are so blessed. She is an absolute doll. Well, today I am going to lunch at the German place I mentioned in my restaurant post. My (OLDER) brother Mike is taking me! So I’ll be back later to tell you how perfect my schnitzel was!

Go over to Overwhelmed with Joy’s blog to see more recipes on fif!

Thursday, May 24th, 2007
Crock Pot Lemon Garlic Chicken
frozen skinless chicken breasts or tenders (about 2 pounds)
1/2 cup Lemon juice
several crushed garlic cloves (10-12)
1 teaspoon Seasoned salt
1 teaspoon Poultry seasoning
2 dashes Tabasco
1 cup White wine

Skin and cut up chicken. Combine with other ingredients in slow cooker/Crock Pot. Set on low. Serve over rice.

click on the picture to visit Sandra for more slow cooker recipes.

Menu Plan Monday~May 21

Monday, May 21st, 2007

Monday
JennaG’s Chicken Spaghetti
garlic bread
something green :o)

Tuesday
taco waffles
spanish rice
refried beans

Wednesday
cream cheese chicken enchiladas
mexican corn
salad

Thursday
Sandra’s chicken cacciatore
broccoli
pasta

Friday
sloppy burgers
mac & cheese
corn on cob

click on the links for recipes…

Visit Laura over at Organized Junkie to participate and/or view tons of menus from other participants!

Don’t forget TTT tomorrow! We’re going back to our first blog post, posting it and then telling about how we got started blogging.

Favorite Ingredient Friday ~ wraps & broccoli salad

Friday, May 18th, 2007

Wraps…
2 (8-ounce) packages cream cheese, softened
1 cup sour cream
1 (4 1/2-ounce) can chopped green chiles
1 (4 1/4-ounce) can chopped olives
1 cup (4-ounce) shredded pepper jack cheese
2 tablespoons salsa, plus salsa for dipping, optional
1/2 cup green onion tops, sliced
1 cup chopped fresh spinach
2 packages flour tortillasIn a large bowl, beat cream cheese until creamy. Then add sour cream, green chiles, olives, pepper jack cheese, salsa, and onion tops. Beat at medium speed with an electric mixer. Stir in spinach. Spread mixture evenly over the surface of each tortilla. Roll up tortillas tightly and cut each tortilla crosswise into 6 slices. Skewer each wrap with a wooden toothpick. Serve immediately or chill. Serve with salsa for dipping, if desired.
Broccoli Salad…


1 c Mayonnaise 2 1/2 lb Broccoli (or 2 big bunches)
1/2 c Sugar 1 c Shredded sharp cheddar
1/4 c Vinegar 1/2 lb Bacon, crisp fried and

Directions
Whisk together mayonnaise, sugar and vinegar and set aside. Cut broccoli into florets and combine in large bowl with cheese and bacon. Toss with mayonnaise dressing. Cover and chill overnight before serving.

It’s SCT ~ Herb roasted chicken with veggies

Thursday, May 17th, 2007

So, I bought one of these…

because the one I had like this got left in Dallas last weekend…
and I use it twice a day to make Izzy’s protein shakes.

Well, this morning the new one started smoking, so I had to go to Target and buy this…
(notice I said I had to go to Target…) so, let’s hope the new one lasts more than two days.

I actually bought another one at Walmart late Sunday night because Target was closed and it died the first time I used it.

I sure hope this new Kitchen Aid Immersion blender does the job! If not I’m ordering another like the one in Dallas so I have a spare. (Matt hates it because it is loud…)


It’s Thursday, Sandra is the host of slow cooker thursday. There are lots of delicious recipes for the crock pot to be had and they sure do save time. I love to have dinner cooking while I am busy with my day. And having the house filled with the smell of dinner is also a plus.

Herb roasted chicken w/veggies…

chicken (I use frozen breasts or tenders)
quarters or baby potatoes
1 sweet onion sliced or chopped
bag of baby carrots
butter
rosemary
kosher salt

Place ingredients in crockpot, put pats of butter on top, sprinkle with rosemary and kosher salt. Cook on high for 4-6 hours or low 8. Yummy and smells so good.

The physical therapist put Izzy on the tricycle today. She helped push the pedals and they said she enjoyed riding. They took pictures and when (if) they email them to me I’ll post them.