Seasoning Salt (No MSG)

 

On my way to 365 recipes in 365 days.  Here is recipe 14.

Who knew it was so easy to make seasoning salt.  I had all the ingredients on hand and this little potion has no MSG.  I didn’t happen to have seasoning salt so, I just whipped up my own. 

This is a copy cat recipe of Lowry’s Seasoning Salt that I found on Taste of Home

Seasoning Salt

2 Tbsp salt

2 tsp sugar

1/2 tsp paprika

1/4 tsp onion powder

1/4 tsp garlic powder

1/4 tsp cornstarch

1. Combine all ingredients in a small bowl and whisk together well.

2. Pour the blend in to an spice bottle and enjoy.

Cheesy Garlic Breadsticks

On my way to 365 recipes in 365 days.  Here is recipe 13.

My husband and I love to get Little Caesars Cheesy Italian Bread.  We usually just get a cheese pizza and a crazy bread, but every once in a while, we go all out and get the Cheesy Italian Bread too.  This is my attempt to replicate that.

Look at all the garlic, buttery goodness.  Better with butter I always say.

These came out of the oven bubbling and gooey.  Perfect for an at home treat.  We had this with soup. 

Cheesy Garlic Breadsticks

1 recipe pizza dough (I used my bread machine)

2 cups mozzarella cheese

1/2 cup butter melted

2 Tbsp Jonny’s Garlic Spread (find it at Costco with the seasonings)

1. Roll out pizza dough to size of your baking pan.  I used a rectangle stoneware pan.

2. Line pan with foil and brush with about 2 Tbsp melted butter.  Mix remaining melted butter with garlic seasoning.

3. Brush crust with garlic butter and top with cheese.

4. Bake at 375 degrees for 25-30 minutes until golden brown.  Slice and serve.

Baked Sweet and Sour Chicken

On my way to 365 recipes in 365 days.  This is recipe 12.
This chicken is SO.GOOD.  Really, I try not to use all caps, to avoid that yelling effect, but I couldn’t help myself.  This recipe has been floating around Pinterest for months and I am kicking myself for waiting so long to make it.  If it didn’t take so much “stand time” in the kitchen, I would make it weekly.

Know what I mean by “stand time?”  I have two toddlers and they are busy and fun and require that I always have one hand free tend to them.  This chicken is amazing and worth the time, but you will need about 30 minutes to tend to this chicken before putting it in the oven to bake.

This is far better than any take out or restaurant sweet and sour chicken.  Make this and impress your guests.

Baked Sweet and Sour Chicken
4 boneless, skinless chicken breasts
salt and pepper
1 cup corn starch
2 eggs, lightly beaten with 1/4 cup milk
1/4 cup vegetable oil
Sauce
3/4 cup sugar
1/4 cup ketchup
1/2 cup vinegar
1 Tbsp soy sauce
1 tsp garlic salt
1. Preheat oven to 350 degrees
2. Cut chicken in to 1/2 in chunks and sprinkle with salt and pepper
3. Coat with corn starch, then dip in egg.  Set aside on a plate.
4. Heat oil in a skillet over medium heat.  Brown pieces of chicken in oil until brown on each side but not cooked through.
5. Place browned chicken in 9X13 baking dish.  Mix sauce ingredients and pour over chicken.  Bake in oven for 60 minutes stirring and turning chicken every 15 minutes.
6. Serve with rice and devour.

Challenge Update

 

This challenge is FUN!!  And HARD!!  I have been enjoying trying new things in the kitchen, and I have for sure been on my toes.  I have found that I do better if I do a few new recipes each day and then have a few days where I can “coast” in the kitchen.  Its nice sometimes to be on auto-pilot. 

My 3 year old has loved helping me and asks me everyday what we are going to make.  I have also found some really great new recipes that I would love to make every week. 

I imagine when this challenge is done in a year, I will be glad to cook the same 10 recipes every month. 

So far, I am having a really great time.  And I am just waiting for the night that we try a new recipe we do not like and I will be frantically calling for order out pizza.

I have re-enrolled in Bountiful Baskets and we have been getting our fill of delicious fresh produce.  Its nice to make one dish and then have all the sides be fresh fruits and vegetables. 

Stay tuned, I will be doing updates frequently.  I am sure I will hit a wall and will need all the encouragement I can get.  I will be relying on you readers…..all 1100 of you!

Birthday Cake Cookies

On my way to 365 recipes in 365 days.  Here is recipe 11.

January can get kind of dreary and grey.  It was nice to do some baking and toss in some sprinkles to brighten up our day.

These are a chocolate chip cookie with a twist.  They have not only the usual semi sweet chocolate chips, but also white chocolate chips, sprinkles, and yellow cake mix. 

The original recipe only called for one egg but the dough was very very dry.  So, I added a second egg and these turned out perfect.

Need to brighten up someone's day?  A little special treat for no reason?  Make these ASAP

Birthday Cake Cookies

1 1/4 cup flour

1 1/4 cup yellow cake mix

1/2 tsp baking soda

3/4 cup butter flavored shortening, or butter at room temp

1/2 cup sugar

1/2 cup brown sugar

2 eggs

1 1/2 tsp vanilla

1/2 cup semi sweet chocolate chips

1/2 cup white chocolate chips

1/2 cup sprinkles

1. In the bowl of stand mixer, cream together butter (or shortening) and sugars.  Beat until light and fluffy.

2. Add in eggs and vanilla, mix well. 

3. Add in flour, yellow cake mix, and baking soda.  Stir just until combined.

4. Stir in chips and sprinkles with a spoon. 

5. Spoon in to cookie sheet and bake at 350 degrees for 10-12 minutes.

Enjoy with a tall glass of milk and a smile.  Sugar rush….begin

Veggie Tortellini Soup

 

On my way to 365 recipes in 365 days.  Here is recipe 10.

This soup was so fast to put together.  I am talking, open a few bags and a few cans and let it heat.  Really….no chopping, mixing, measuring….nothing. 

This is a really tasty soup. I will admit though, that I think it might be a little better served at lunch than at dinner.  It is very light and flavorful and packed with veggies.  Perfect for a healthy, low calorie lunch on a cool day.  When I make it again, I will probably add some rotisserie chicken to make it a little more hearty for dinner.

Veggie Tortellini Soup

4 cans (14 oz each) chicken broth

1 package (16 oz) frozen California blend veggies (carrots, broccoli, cauliflower)

1 package (8 oz) dried cheese tortellini

1 can (14.5 oz) Italian diced tomatoes, undrained

1. In a large soup pot, bring broth to a boil.

2. Stir in frozen vegetables and tortellini. Return to a boil, reduce heat and let simmer 10-12 minutes.

3. Stir in tomatoes, cover and let simmer 5-6 minutes until heated through.

Serve with warm rolls, breadsticks, or garlic toast. Enjoy!

Belgian Waffles

 

On my way to 365 recipes in 365 days.  Here is recipe 9.

Belgian waffles are my favorite thing about staying in the Holdiday Inn Express.  The fresh hot waffles are a wonderful treat.

I have tried a few other mixes from scratch, and I have most often used the box mix as it is easy to whip up.  Remind me to tell you about the Christmas 2 years ago and the “exploding” waffle batter.  Pretty funny and horrible to clean up.

These waffles are wonderful.  So wonderful in fact, that I put the recipe on the side of my fridge as my new go to waffle recipe for quick breakfasts.  The hint of cinnamon and brown sugar is really the secret with these.  And the whipped egg whites make them so crispy and light.  WONDERFUL!

Belgian Waffles

2 cups all purpose flour

1 Tbsp brown sugar

2 tsp baking powder

1/2 tsp salt

1/2 tsp ground cinnamon

3 eggs, separated

2 cups milk

1/4 cup oil

3/4 tsp vanilla extract

1. In a large bowl, combine the flour, brown sugar, baking powder, salt and cinnamon.  In a small bowl, whisk the egg yolks, milk, oil and vanilla.  Stir in to the dry ingredients just until moistened. 

2. In a small bowl, beat egg whites with electric mixer until stiff peaks form.  Fold in to waffle batter

3. Bake in a preheated waffle iron according to iron directions.  Enjoy!

*These waffles can be frozen up to 2 months*

Story of the “exploding” waffle batter

Last Christmas, my husband got me a new waffle iron.  The fancy kind like at the hotels that you fill with batter and then rotate.  It beeps when done and makes amazing Belgian waffles.  Since he and I exchange gifts on Christmas Eve, I was hoping to use it Christmas morning to surprise my family of 20 with hot waffles.  So, my twin sister and I looked through the little book that came with the waffle iron and found a recipe for a batter that you make overnight and it sets on the counter.  Kind of like one of those Amish bread starter batters.  Perfect…..we could get the batter made at night and be all ready to cook in the morning and as everyone woke up, they could have a fresh hot waffle just like at a hotel.  Well…..it wasn’t but a few hours after we made the batter that I started to smell a funky smell.  (I have a VERY sensitive nose).  After looking around, I discovered that our batter had “grown” and was everywhere.  I had set the bowl of batter on a small table in the corner of the dining room and because the batter grows…..it was now all over the table, the dining room floor and the legs of the table and chairs….and none left in the bowl. 

Needless to say, it was a nasty mess to clean at midnight and because I was determined to have waffles for breakfast, I made it again, put it in a bigger bowl.  Second time success. 

Mexican Rice and Beans

On my way to 365 recipes in 365 days. Here is recipe 8.
I am brining you another inexpensive meal for Frugal Friday.  This is the perfect filling meal to stretch your dollar at the end of the pay period.  I served this on lettuce with taco toppings that I had in the fridge.  YUM

Normally, my girls are not big fans of rice.  But with all the tasty additions to this rice, they had no troubles gobbling it down.  You can use any kind of rice and any kind of beans in the recipe.  Get creative with what is in the pantry.

Mexican Rice and Beans
2 celery ribs, chopped
1 medium green pepper, chopped
1 medium onion, chopped
1 Tbsp canola oil
28 oz diced tomatoes, undrained
16 oz kidney beans, rinsed and drained
2 cups cooked jasmine rice
2 tsp Worcestershire sauce
3 tsp chili powder
1 1/2 tsp ground cumin
1/2 tsp ground pepper
2 tsp taco seasoning
1. In a large nonstick skillet, sauté the celery, green pepper and onion in oil until tender.
2. Stir in the tomatoes, beans, rice, Worcestershire sauce, and seasonings.  Bring to a boil.  Reduce heat; cover and simmer for 10 minutes until heated through.  Top with sour cream, cheese, and other fixings

Powdered Laundry Detergent

 

I have been making my own laundry detergent for over a year now.  Up until now, I have always made liquid soap and used a 5 gallon drink cooler as a dispenser.  It works great.  In the past year I still haven't figured out how to get the consistency just right.  I end up with the first part being to watery and the last of the batch being a bit thick so that I need to scoop it out of the dispenser.  Neither of these issues cause any trouble with washing.  My clothes still turn out wonderfully clean and smell great.  And I have not had any problem with stains.

I found a new recipe on  Pinterest for a powdered detergent.  I decided to give it a try since my liquid batch is nearly gone.  The neat thing about this recipe, is the crystal fabric softener.  WOW!  It smells so good and the blankets and towels have been so fluffy and soft.  This makes about 2 gallons worth of powder and only 2 Tbsp is needed per load…..and I have a large capacity HE washer.  This stuff is gonna last a while.

If you save the Purex crystal containers, they work great to keep a small amount out and store the rest in a large bucket.  The cap on these containers has 3 lines.  If you fill with powder to the bottom line, that is 2Tbsp.  PERFECT!

If you have sensitive skin or allergies, just leave out the Purex crystals.  The soap still works perfectly and there wont be a scent to irritate.

Powdered Detergent

4 lb box Borax

3 lb box Washing Soda

4 lb box baking soda

3 lb container OxyClean (optional….but I have messy toddlers)

2 bars Fels Naptha soap (Zote is another good option)

2 (280z) containers Purex crystals fabric softener

1. Grate bars of soap using a fine grater.  I use rubber gloves so that I don’t grate my fingers as well.

2. In a large 5 gallon bucket, layer all ingredients and mix.  I put the lid on and rolled the bucket around and then used my rubber gloved hands to mix this all up.  It was a workout. 

3. Use 2 Tbsp per load.  Sprinkle directly in drum on top of clothes.

*This works great in top loading, front loading, regular, and HE machines. 

Veggie and Ham Egg Scramble

On my way to 365 recipes in 365 days.  Here is recipe 7.
I mentioned in my last post how my husband prefers protein packed and savory breakfast foods.  I paired this with the Caramel Apple Strata to appease both of our likings. 

My toddler girls LOVE scrambled eggs.  This was a great way to serve up some veggies as well.  It was a hit all around.

Veggie and Ham Egg Scramble
*Feel free to double this recipe, you will need a VERY large skillet.  As written, this serves 5*
3/4 cup diced peeled potatoes
1/4 cup chopped red pepper
1/4 cup chopped green pepper
1/4 cup chopped onion
1 tsp canola oil
1 cup fully cooked cubed ham
8 eggs
1/3 cup sour cream
1/4 cup milk
1/2 tsp onion salt
1/4 tsp garlic salt
1/8 tsp ground black pepper
1 cup shredded cheese
1. Place potatoes in a small sauce pan and cover with water.  Boil 15 minutes until tender.  Drain.
2. In a large skillet, sauté the peppers and onion in canola oil until tender.  Add the ham and potatoes and sauté 3 minutes longer. 
3. Meanwhile, in a blender, combine the eggs, sour cream, milk, onion salt, garlic salt, and pepper.  Blend until smooth.
4. Pour egg mixture over vegetable mixture and cook while stirring until eggs are completely set.  Sprinkle with cheese and serve.  Enjoy!

Carmel Apple Strata

On my way to 365 recipes in 365 days.  Here is recipe 6.
When it comes to breakfast foods, I like the sweet stuff and my husband prefers the protein packed savory selections.  So, when I make breakfast for dinner, we get one of each. 

Strata is just fancy for “sweet bread casserole smothered in deliciousness”.  I like this recipe, but next time I make it I will tear the bread in to pieces and make it an easier to scoop casserole.  I think it will absorb the liquid better that way as well.
This is another make ahead breakfast.  Its so nice to just be able to take it out of the fridge and pop it in the oven.  (If you make this for dinner, just assemble it in the morning and bake at dinnertime)
Caramel Apple Strata
*Feel free to double this recipe and bake in a 9X13 pan.  As written, this recipe serves 4*
1 cup packed brown sugar
1/4 cup butter
2 Tbsp corn syrup
2 apples, peeled and chopped
1 Tbsp lemon juice
1/2 Tbsp sugar
1/2 tsp apple pie spice
6 pieces cinnamon raisin bread (tore in pieces)
5 eggs
1/2 cup milk
1/2 tsp salt
1/2 tsp vanilla
1. In a small sauce pan, combine the brown sugar, butter and corn syrup/  Bring to a boil over medium heat, stirring constantly.  Cook for 2 minutes until thickened.
2. In a small bowl, combine the apples, lemon juice, sugar, and pie spice.
3. Arrange half of the bread in a greased 8X8 baking dish.  Spoon apples over bread and drizzle with half of the caramel sauce.  Top with remaining bread.
4. In a large bowl, combine the eggs, milk, salt and vanilla.  Pour over top of bread.  Cover and refrigerate overnight.  Cover and refrigerate the remaining caramel sauce.
5. When ready to bake, remove strata from the refrigerator 30 minutes prior to baking.  Preheat oven to 350 degrees. 
6. Bake uncovered for 45 minutes or until knife inserted in middle comes out clean.  Let stand for 10 minutes before serving.
7. Reheat caramel sauce in microwave and drizzle over top of strata.  Enjoy!

Secret Biscuits

 

I have a secret.  I like to use Pillsbury frozen biscuits.  Its true.  There is usually a bag in my freezer.  They rise up perfectly, taste amazing, and they are freezer to table in 20 minutes. 

I do have a few tips to take these over the top and make them taste “homemade”.

1. I always lay a sheet of foil on the bottom of my baking pan and spread on a little melted butter.  Put those frozen biscuits right on top of that melted butter and you will have the most flaky-golden-brown-bottomed biscuits….they should be rated PG-13.

2. To make a savory biscuit, I brush the frozen biscuits with a little melted butter that has been mixed with some Johnny’s Garlic Spread.  Its amazing.  They taste like restaurant breads.

3. To make a sweet biscuit, I melt some honey and butter together and drizzle it on top of the frozen biscuits.

*By putting the melted flavored butter on the biscuits before baking, the yumminess will bake in and the biscuits rise and do their thing in the oven.  And they will be beautifully golden.

Go ahead….stick a bag in your freezer in the garage (so no guests will see) and serve them up hot with a topping.  Smile proudly as they rave.

Banana Cake with Caramel Cream Cheese Frosting

On my way to 365 recipes in 365 days. Here is recipe 5
Because I am doing a challenge to make 365 new recipes in 365 days, I had to come up with something for my bananas.  I usually make banana bread or muffins, but I was not about to miss a chance to try a new recipe.

Because I had a hard time finding a recipe for banana cake that did not have nuts, chocolate chips, or yellow cake mix, I had to make my own.  It had snowed 8 inches and I was not about to go to the store for just a few things.  Turns out, it isn't to hard to use other cake recipes to fandangle your way to your own recipe.

Banana Cake
2 cups all purpose flour
2 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
2 tsp ground cinnamon
1/2 tsp ground nutmeg
1 stick butter, softened (1/2 cup)
1 1/4 cup packed brown sugar
1/4 cup granulated sugar
2 eggs, beaten
1/2 cup heavy whipping cream
3 overly-ripe bananas, mashed
1 tsp vanilla extract
1. In a large mixing bowl, cream together butter and sugars until light and fluffy.
2. Add in eggs, whipping cream, bananas, ad vanilla.  Mix just until combined.
3. In a separate bowl, sift together the remaining ingredients.  Slowly add to mixer while mixing on low.  Mix just until combined. Scrape sides as needed.
4. Grease and flour two 8 inch square cake pans.  Divide batter in to pans and bake at 350 degrees for 30 minutes until done in center.
5. Let cakes cool in the pans for 15 minutes.  Remove cakes carefully and invert them on to a cooling rack.  Let cool completely before frosting.  Cakes can be wrapped in foil and frozen for 6 weeks.
Carmel Cream Cheese Frosting
3/4 cup butter, divided and softened
1/2 cup packed brown sugar
5 Tbsp heavy whipping cream
12 oz cream cheese, softened
1 tsp vanilla extract
1 3/4 cup powdered sugar (more as needed)
1. Place 1/4 cup butter and all of the brown sugar in to a sauce pan.  Cook over medium heat and stir constantly.
2. When the mixture begins to boil, turn off the burner and add the whipping cream and stir until blended.  Voila!  You have caramel.  You didn’t know it was that easy, did you?  Set aside to cool….wait, you better test it first.  Don’t drip any on your chin.  Ok, now let it cool.
3. Once the caramel is cool, set up your bowl and mixer.
4. Cream together the remaining 1/2 cup butter and cream cheese on medium high speed until smooth.  Add the vanilla and stir until combined.
5. Gradually mix in the caramel sauce and the powder sugar alternately.  Mix well.  Add extra powder sugar as needed to achieve the thickness you like.
3. Spread 2/3 cup frosting between the cake layers and frost the top and sides with the remaining frosting.
Enjoy!

Chicken Tacos

On my way to 365 recipes in 365 days. Here is recipe 4
There are a million ways to make chicken taco filling.  I prefer to make mine in the crock pot for a quick easy dinner.

The second night, I used the left over filling to make smothered chicken burritos.  No recipe…just roll them up like burritos and smother them in the Warm Black Bean Dip and cheese and enchilada sauce.

Chicken Tacos
4 boneless, skinless chicken breasts (frozen is ok)
1/4 cup taco seasoning + 2 Tbsp divided
1 can Rotel (diced tomatoes with green chilies)
2 tsp ground cumin + 1 tsp divided
4 oz cream cheese, softened
Toppings of choice (lettuce, tomatoes, sour cream, salsa, guac, olives…..)
1. In a slow cooker, place chicken in bottom and turn on low.  Pour Rotel over top and sprinkle on 1/4 cup taco seasoning and 2 tsp ground cumin.  Cook for 6-8 hours.
2. Place cooked chicken and 1/3 cup juices in stand mixer with paddle handle.  Mix on low to shred.  Stir in softened cream cheese and 2 Tbsp taco seasoning and 1 tsp ground cumin
3. Serve warm in tortillas and top with your favorite taco fixin’s

Overnight Pancakes

On my way to 365 recipes in 365 days. Here is recipe 3.
These are a yeast pancake and are wonderful.  I like the texture and flavor.  And it was so nice to pull the batter out of the fridge and make them right away while drinking my coffee. 

I love breakfast food, but trying to read a recipe and cook before my morning coffee is sometimes a challenge.  That’s what makes these overnight pancakes so great…..no reading necessary first thing in the morning.  And, no prep.

We served these with Warm Mixed Berry Syrup.  It was a real treat.

Overnight Pancakes
2 1/4 tsp (1 pkg) active dry yeast
1 1/2 cup warm buttermilk
1 cup all purpose flour
1 cup whole wheat flour
1/4 cup sugar
3 tsp baking powder
1 tsp baking soda
1/2 tsp salt
2 eggs
2 Tbsp canola oil
1 tsp vanilla extract
1. In a small bowl, dissolve yeast in buttermilk and let stand for 5 minutes
2. In a large bowl, combine the flours, sugar, baking powder, baking soda and salt.
3.  Whisk the eggs, oil and vanilla and stir in to dry ingredients.
4. Stir in the yeast buttermilk mixture
5. Cover and refrigerate for 8 hours or overnight.
6. To make pancakes, pour batter by 1/4 cupfuls on to a hot griddle coated with cooking spray.  Turn when bubble form on top of pancakes.  Cook until both sides are golden brown.

Warm Mixed Berry Syrup

On my way to 365 recipes in 365 days. Here is recipe 2.

I found a recipe to make warm blueberry syrup.  I only had frozen mixed berries so I altered the ingredients a bit and made this warm syrup to go with our Overnight Pancakes.  My girls loved this and my husband is always a fan of berry syrup.

If you want a more smooth syrup, just use an blender and mix this up. 

Warm Mixed Berry Syrup

1 cup frozen unsweetened mixed berries

1/2 cup water

1/3 cup maple syrup (I used Mrs. Butterworth)

2 Tbsp sugar

2 tsp cornstarch

1. In a small saucepan, combine all ingredients and bring to a boil over medium heat.

2. Turn down to simmer, stir and continue heating 5-7 minutes until berries pop.

Enjoy!

A Challenge for 2013

 

This year is going to be a fun one.  I have been writing on this blog now for over a year and I wanted to do something special for 2013.

I will be cooking, baking, and posting 365 NEW recipes in 365 days.  Now, that doesn’t mean that I will be cooking 1 new thing everyday….some days more, some days none.  But my goal is to have 365 NEW recipes in that many days. 

Here’s to a new year and a good time in the kitchen.  And here’s to hoping I don’t come across too many bad recipes. 

Enjoy!

Warm Black Bean Dip

On my way to 365 recipes in 365 days.  Here is recipe 1.

Super bowl is coming up.  Now I’m not really a football fan, but I am a fan of the snacks and the commercials.  I love appetizer food and the super bowl is a great reason to make a full meal of appetizers.

This dip is also really great as an “appeaser” to the hungry family members while you finish making dinner.  I usually have a few hands in the kitchen trying to sneak little bits of food while I am cooking.  Set this on the table and they will be away from your meal prep.  Works like a charm

Warm Black Bean Dip

1/2 cup chopped onion

1 tsp canola or olive oil

2 garlic cloves, minced

15 oz black beans, drained and rinsed

15 oz refried beans

1/2 cup diced fresh tomato

1/3 cup picante sauce

1/2 tsp ground cumin

1/2 tsp chili powder

1/2 cup shredded Mexican cheese

1 Tbsp fresh lime juice

Tortilla chips

1. In a large nonstick skillet, sauté the onion in oil until tender.  Add the garlic and cook 1 minute more.

2. Add in the black beans and mash gently.  Stir in the refried beans. 

3. Stir in the tomato, picante sauce, cumin and chili powder.  Cook and stir just until heated through.

4. Remove from heat and stir in fresh lime juice

5. Serve with tortilla chips.  Enjoy

Chicken Pot Pie Soup

 

I have a favorite recipe for chicken pot pie and I found a new recipe for chicken pot pie soup.  So, I spent the afternoon combining the two and then adjusting as I was cooking dinner.  It was a fun experiment and turned out really tasty.  As with all soups, I am willing to bet this is fabulous the second day for leftovers.

My mother-in-law taught me to use celery leaves from the center of the celery bunch to flavor soups, stuffing, and gravy.  It was a delicious addition here.  I also think these leaves smell really good. 

Chicken Pot Pie Soup

4 boneless skinless chicken breasts, cut in 1 inch pieces

1/4 cup butter

4 stalks celery, chopped

1/2 yellow onion, chopped

2 Tbsp celery leaves, chopped

2 garlic cloves, minced

2 tsp poultry seasoing

1/2 tsp salt

1/2 tsp pepper

1/2 cup flour

2 cups water

4 cans chicken broth

2 cups half and half

2 cups yukon gold potatoes, diced

25 oz mixed vegetables, frozen (carrots, peas, green beans, corn)

salt and pepper to taste

1. In a large soup pot, melt butter and saute chicken until no longer pink.  Use slotted spoon to remove chicken to a bowl to set aside, leaving juices in pot.

2. Add onion, celery, garlic, celery leaves, poultry seasoning, 1/2 tsp salt, 1/2 tsp pepper, and flour.  Stir while it thickens to a roux and let cook for 2 minutes.

3. Add water, broth, half and half, and potatoes.  Let simmer on low 20 minutes

4. Add chicken back in along with frozen veggies.  Salt and pepper to taste and let simmer another 15-20 minutes.

5. Serve with pie crust wedges (recipe following)

Enjoy!

Pie Crust Wedges

1 package pie crust (refrigerated)

1/2 tsp poultry seasoning

1. Preheat oven to 425 degrees

2. Roll out pie crusts (2 of them) and sprinkle each crust with 1/4 tsp poultry seasoning, spread with fingers.  Cut each crust in to 8 wedges.

3. Bake on ungreased cookie sheet 9-11 minutes until golden and puffy. 

Lasagna Soup (Crock Pot)

It’s a winter wonderland her in Montana.  Last year we hardly had enough snow to go sledding, this winter my girls have gone several times. 
 
My husband loves to take the girls on outings.  This weekend I joined along in their special time.  My mom, niece, brother, and two cousins came as well.  We have a great sledding hill just a few blocks away.
 
My youngest daughter is a thrill seeker.  When I would take her down the hill, she would say “again, again”  When my 3 year old would ride with me, she would yell for me to hold on to her tighter.

We had a great time and I was especially glad that I had a warm soup simmering in the crock pot just waiting for us at home.

Lasagna Soup (Crock Pot)
1 1/2 lb ground beef
1 yellow onion, chopped
4 garlic cloves, minced
2 tsp dried oregano
1/2 tsp crushed red pepper flakes
2 Tbsp tomato paste
28pz can diced tomatoes
2 bay leaves
6 cups chicken stock
16 oz radiatore pasta, cooked and drained
3 Tbsp dried basil leaves
8 oz cottage cheese
1/2 cup grated parmesan cheese
1/4 tsp salt
2 cups shredded mozzarella
1. Brown beef with onion and garlic in a skillet.  Drain and add to slow cooker
2. Add oregano, crushed red pepper, tomato paste, diced tomatoes, bay leaves, and chicken stock to crock pot.   Stir to combine.  Cook on low 6 hours or high for 3 hours.
3. In a medium bowl mix basil, cottage cheese, parmesan, and mozzarella. Stir in salt.  Put in fridge until ready to serve.
4. When ready to eat, cook pasta according to package, drain and stir in to soup
To serve, scoop soup in to bowl and top with cheese mixture.  Stir in that cheesey goodness and enjoy your lasagna, soup style.  We like this with garlic bread and salad

Crab and Rotini Pasta

I call this the crab and green veggie pasta dish.  It is bursting with yummy green veggies and delicious flakes of imitation crab meat.  I serve this in the summer as well and the leftovers are a hit cold right out of the fridge.
Crab and Rotini Pasta
8 oz rotini pasta
20 oz frozen broccoli
2 Tbsp butter
1 1/2 Tbsp olive oil
1 tsp minced garlic
1 medium zucchini, sliced
1/4 cup green onions, sliced
14 oz imitation crab
2 oz parmesan cheese
1/2 tsp salt
1/2 tsp pepper
1.  Cook pasta according to package directions.  Add broccoli the last 5 minutes.  Drain noodles and broccoli  and set aside.
2. Heat butter and oil in a large skillet.  Add garlic, zucchini, green onions and crab.  Cook 3 minutes. 
3. Add pasta and broccoli.  Heat through.  Top with parmesan cheese and salt and pepper

Frugal Friday

 

I wanted to start a new series with inexpensive meals.  We all know that when money is tight, eat beans and rice.  Well, this one is beans and I added the best cornbread I have ever tasted.  I have heard this dish called Cowboy Beans, Calico Beans, and I call it 5 Bean Bake.

My husband is of the opinion that every meal needs to include meat.  He was pleasantly surprised at how much he liked this and how filling it was.  *Note: there are 4 pieces of bacon in this*  This meal can be made in the crock pot or in the oven.  I chose to use my slow cooker so that I didn’t have much to do come supper time.  I just mixed up the salad and the cornbread.  VIOLA!  Dinner is served.

5 Bean Bake

1 cup chopped onion

4 slices cooked bacon, chopped (I use frozen pre-cooked bacon)

1 clove garlic, minced

15oz can red kidney beans, drained and rinsed

15oz can lima beans, drained and rinsed

15oz can butter beans, drained and rinsed

15oz can garbanzo beans, drained and rinsed

15oz can pork and beans, undrained

3/4 cup ketchup

1/2 cup molasses

1/4 cup brown sugar

1 Tbsp yellow mustard

1 Tbsp Worcestershire sauce

1. Only one step……mix all together in crock pot and cook on low 8-10 hours.  Or on high 4-5 hours

*If you want to bake this in the oven, bake it in a casserole dish at 375 for an hour.

 

Best Cornbread

1 cup flour

1 cup cornmeal

1/4 cup sugar

1/2 tsp baking powder

1/2 tsp baking soda

1/2 tsp salt

1 egg, lightly beaten

1 cup sour cream

1/3 cup milk

1/4 cup butter, melted

1. Preheat oven to 400 degrees.  Lightly grease 8X8 baking pan

2. Mix together dry ingredients in a medium bowl.  Set aside

3. Mix together wet ingredients.  Fold in dry ingredients slowly.  Stir just until mixed.  Do not over mix

4. Pour batter in pan.  Bake for 20-25 minutes.  Serve warm with butter and honey.

Social Media Cleanse

It's time for my semi-annual social media cleanse. I've got a list of New Years type projects and I need the "detox". Goodbye Facebook, Pinterest, Instagram, and twitter.
Reach me via email anytime
I have auto posts set for the blog and Pinterest.

Sesame Orange Chicken

 

This is a crowd pleaser made in the crock pot.  My girls gobbled it up and we are all looking forward to having it again tonight as left overs.

Sesame Orange Chicken

1/2 cup flour

4 lbs boneless, skinless chicken thighs

2/3 cup honey bbq sauce

2/3 cup orange marmalade

1/2 cup orange juice

1/4 cup soy sauce

1 Tbsp minced gingerroot

1/2 tsp crushed red pepper

2 Tbsp sesame seeds

hot cooked rice

1. Place flour in a large zip lock bag.  Add chicken, a few pieces at a time and shake to coat.  Place chicken in bottom of slow cooker

2. Mix bbq sauce, marmalade, juice, soy sauce, ginger, and pepper flakes in a large bowl.  Pour over chicken.  Cover and cook on low 4-6 hours until meat is tender

3. Sprinkle with sesame seeds and serve with hot rice and a salad.