Last night I was going through my cookbooks while nervously watching the Badgers beat Michigan State and head back to the Rose Bowl. Go Bucky!!!! I found this recipe for my slow cooker that screamed comfort food so I am going to give it a try.
Herbed Chicken with Wild Rice
1 package (6 oz) of lone grain and wild rice mix
6 boneless skinless chicken breast halves
1 tbsp canola oil
1 tsp butter
1/2 lb sliced fresh mushrooms
1 can (10 3/4 condensed cream of chicken soup
1 cup water
3 strips of bacon cooked and crumbled
1 tsp dried parsley
1/2 tsp dried thyme
1/4 tsp dried tarragon
1. Place rice in a 5 qt slow cooker; set aside seasoning packet. In a large skillet, brown chicken in the oil and butter. Add to the slow cooker. In the same skillet, saute mushrooms until tender; place over chicken.
2. In a small bowl, combine the soup, water, bacon, herbs and contents of seasoning packet. Pour over top. Cover and cook on low for 4 hrs or until meat thermometer reads 170.
My kitchen smells yummy while this meal is cooking and I am going to serve this a loaf of crusty bread. I hope you give this recipe a try.
Kelly
Sunday, December 4, 2011
Friday, December 2, 2011
Grilling Out in the Dark
So when I got home tonight I decided I wanted to grill out before the snow comes tomorrow so I thought what do I have in the house since I need to go the meat market to get steaks. But instead I found shrimp and then found this recipe for shrimp kabobs.
Shrimp Kabobs
1 cup Italian Salad Dressing
2 lbs uncooked jumbo shrimp, peeled and deveined
2 large onions
16 fresh mushrooms
2 large green bell peppers, cut into 1 1/2 in pieces
16 cherry tomatoes
1. In a large reseal bag, combine 1/2 cup dressing and shrimp. Cut each onion into 8 wedges. In another resealable bag, combine the veggies and 1/2 cup salad dressing. Seal bags and toss to coat. Refridgerate for 2 hrs.
2. Drain and discard marinade. On 8 skewers, alternate shrimp and the veggies. Grill the kabobs over medium heat for 6 minutes or until the shrimp are pink, turning occassionally.
My meat is still marinating but I can't wait to eat and grill out.
Enjoy.
Kelly
Shrimp Kabobs
1 cup Italian Salad Dressing
2 lbs uncooked jumbo shrimp, peeled and deveined
2 large onions
16 fresh mushrooms
2 large green bell peppers, cut into 1 1/2 in pieces
16 cherry tomatoes
1. In a large reseal bag, combine 1/2 cup dressing and shrimp. Cut each onion into 8 wedges. In another resealable bag, combine the veggies and 1/2 cup salad dressing. Seal bags and toss to coat. Refridgerate for 2 hrs.
2. Drain and discard marinade. On 8 skewers, alternate shrimp and the veggies. Grill the kabobs over medium heat for 6 minutes or until the shrimp are pink, turning occassionally.
My meat is still marinating but I can't wait to eat and grill out.
Enjoy.
Kelly
Thursday, December 1, 2011
Slow Cooker Thursday
Last night I did alittle prep for my supper tonight. On cold snowy day, with a fire in the fireplace, a big plate of spaghetti hit the spot. This spaghetti sauce was prepared in the slower cooker all day while I went to work. It was so nice to get home make some pasta and the sauce was already done.
Slow Cooker Spaghetti Sauce
1 lb ground beef
4 cans (14 1/2 oz) dice tomatoes (undrained)
6 cans (6oz) tomato paste
1 cup beef broth
1/4 cup packed brown sugar
1 tbsp dried marjoram
2 tbsp garlic powder
2 tsp dried basil
2 tsp dried orgeno
2 tsp dried parsley
1 tsp salt
1 bay leaf
Hot cooked spaghetti pasta
1. In a large skillet, cook beef until no longer pink, drain.
2. Place in a 5 qt slow cooker. Stir in the tomatoes, tomato paste, broth, brown sugar, and seasonings. Cover and cook on low for 6-8 hrs or until bibbly. Discard bay leaf.
3. Serve over hot pasta.
I also served it with hot garlic bread to dip in the extra sauce on my plate. Next time I might add a bell pepper and mushrooms to enhance the flavor. It's just a suggestion you may want to try.
I hope you enjoy.
Kelly
Slow Cooker Spaghetti Sauce
1 lb ground beef
4 cans (14 1/2 oz) dice tomatoes (undrained)
6 cans (6oz) tomato paste
1 cup beef broth
1/4 cup packed brown sugar
1 tbsp dried marjoram
2 tbsp garlic powder
2 tsp dried basil
2 tsp dried orgeno
2 tsp dried parsley
1 tsp salt
1 bay leaf
Hot cooked spaghetti pasta
1. In a large skillet, cook beef until no longer pink, drain.
2. Place in a 5 qt slow cooker. Stir in the tomatoes, tomato paste, broth, brown sugar, and seasonings. Cover and cook on low for 6-8 hrs or until bibbly. Discard bay leaf.
3. Serve over hot pasta.
I also served it with hot garlic bread to dip in the extra sauce on my plate. Next time I might add a bell pepper and mushrooms to enhance the flavor. It's just a suggestion you may want to try.
I hope you enjoy.
Kelly
Wednesday, November 30, 2011
Mexican Wednesday
Well, it's Wednesday and I was thinking maybe alittle Mexican would cheer me up so I tried a new recipe that was simple to make.
Layered Tortilla Pie
1 lb ground beef
1 medium onion chopped
1 can (8oz) tomato sauce
1 garlic clove minced
1 tbsp chili powder
1/2 tsp salt
1/4 tsp pepper
1 can (2 1/2 oz) sliced black olives, drained
1 tbsp butter
6 flour or corn tortillas (6in)
2 cups shredded cheddar (I used mexican blend)
1/4 cup water
1. In a large skillet, cook beef and onion until meat is no longer pink, drain. Add the tomato sauce, garlic, chili powder, salt, pepper, and olives. Bring it to a boil. Reduce heat, simmer for 5 minutes or until thickened.
2. Lightly butter tortillas on one side; place one tortilla, buttered side down, in a 2-qt round casserole dish. Top with 1/2 cup meat mixture and 1/3 cup cheese. Repeat layers, ending with cheese.
3. Pour water around sides of casserole (not over the top). Cover and bake at 400 for 20 minutes or until heated through. Let stand for 5 minutes before cutting.
This was a very filling meal and helped make the bad day I had melt away. Hopefully, tomorrow is better, it has to be since I am one day closer to the weekend.
Kelly
Layered Tortilla Pie
1 lb ground beef
1 medium onion chopped
1 can (8oz) tomato sauce
1 garlic clove minced
1 tbsp chili powder
1/2 tsp salt
1/4 tsp pepper
1 can (2 1/2 oz) sliced black olives, drained
1 tbsp butter
6 flour or corn tortillas (6in)
2 cups shredded cheddar (I used mexican blend)
1/4 cup water
1. In a large skillet, cook beef and onion until meat is no longer pink, drain. Add the tomato sauce, garlic, chili powder, salt, pepper, and olives. Bring it to a boil. Reduce heat, simmer for 5 minutes or until thickened.
2. Lightly butter tortillas on one side; place one tortilla, buttered side down, in a 2-qt round casserole dish. Top with 1/2 cup meat mixture and 1/3 cup cheese. Repeat layers, ending with cheese.
3. Pour water around sides of casserole (not over the top). Cover and bake at 400 for 20 minutes or until heated through. Let stand for 5 minutes before cutting.
This was a very filling meal and helped make the bad day I had melt away. Hopefully, tomorrow is better, it has to be since I am one day closer to the weekend.
Kelly
Monday, November 28, 2011
What to do with overripe bananas????
I know that we all have had extra bananas laying around that become overripe and we don't know what to do with them. So I found this yummy recipe, which everyone at work loved. So I decided to change up my recipe post today and share a baked good recipe.
Banana Cake
1/2 cup softened butter
1 cup sugar
2 eggs
1 tsp vanilla extract
2 cups all-purpose flour
2 tsp baking soda
1/2 tsp salt
1 1/2 cup mashed ripe bananas (about 3 medium bananas)
1 cup sour cream
Frosting:
1/3 cup softened butter
2 1/2 cup confectioners' sugar
2-3 tbsp milk
1. In a large bowl, cream butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Stir in vanilla. Combine the flour, baking soda, and salt; add to creamed mixture alternately with bananas and sour cream, beating well after each addition.
2. Pour into a greased 9x13 baking pan. Bake at 350 for 35-40 minutes or until toothpick inserted near the center comes out clean. Cool completely.
3. For the frosting, in a small bowl, beat butter and confectioners' sugar and add milk to establish a creamy mixture. Top cake and enjoy.
I hope you enjoy this cake as much as my co-workers did.
See you tomorrow.
Kelly
Banana Cake
1/2 cup softened butter
1 cup sugar
2 eggs
1 tsp vanilla extract
2 cups all-purpose flour
2 tsp baking soda
1/2 tsp salt
1 1/2 cup mashed ripe bananas (about 3 medium bananas)
1 cup sour cream
Frosting:
1/3 cup softened butter
2 1/2 cup confectioners' sugar
2-3 tbsp milk
1. In a large bowl, cream butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Stir in vanilla. Combine the flour, baking soda, and salt; add to creamed mixture alternately with bananas and sour cream, beating well after each addition.
2. Pour into a greased 9x13 baking pan. Bake at 350 for 35-40 minutes or until toothpick inserted near the center comes out clean. Cool completely.
3. For the frosting, in a small bowl, beat butter and confectioners' sugar and add milk to establish a creamy mixture. Top cake and enjoy.
I hope you enjoy this cake as much as my co-workers did.
See you tomorrow.
Kelly
Sunday, November 27, 2011
Left Over Turkey?????
I know that I have asked myself this question everytime I make a turkey but especially at Thanksgiving time, since I am known for making too big of turkey then I really need. So my Josh asked if I would make him some soup. So I went through my recipes and found this one which called for chicken but I substituted turkey for it and it was very yummy. So here is my recipe for Creamy Chicken and Wild Rice Soup.
2 Chicken breast, shredded
1/2 cup butter
3/4 cup chopped onion
1 cup chopped carrots
1/2 cup chopped celery
1 large can chopped mushrooms
1 cup flour
6 cups chicken broth
2 cups prepared Wild Rice
1/2 tsp salt
1/2 tsp mustard
1/2 tsp pepper
2 cups half and half
1. Melt butter in large soup pot, then saute onions, celery, and carrots.
2. Stir in the flour and slowly add the broth until thickened and smooth
3. Stir in rice and chicken, reduce heat and simmer.
4. Then add the half and half and mushrooms pieces, let it simmer, stirring occassionally.
Beware that this is a very thick soup and it is very filling. But it is very tasty and warms you from the inside out.
I really hope you enjoy and you now have another option for all that leftover turkey.
Kelly
2 Chicken breast, shredded
1/2 cup butter
3/4 cup chopped onion
1 cup chopped carrots
1/2 cup chopped celery
1 large can chopped mushrooms
1 cup flour
6 cups chicken broth
2 cups prepared Wild Rice
1/2 tsp salt
1/2 tsp mustard
1/2 tsp pepper
2 cups half and half
1. Melt butter in large soup pot, then saute onions, celery, and carrots.
2. Stir in the flour and slowly add the broth until thickened and smooth
3. Stir in rice and chicken, reduce heat and simmer.
4. Then add the half and half and mushrooms pieces, let it simmer, stirring occassionally.
Beware that this is a very thick soup and it is very filling. But it is very tasty and warms you from the inside out.
I really hope you enjoy and you now have another option for all that leftover turkey.
Kelly
Wednesday, November 16, 2011
LeftOver Wednesday
Happy to say that Wednesday is almost over and the weekend is on the horizon. I can not wait since my hubby will be home finally. I have missed him so much and can't wait to see him. Plus, he is bringing the rest of my house back. Oh how I missed my living room furniture. So since I was busy cleaning the house and getting things ready for Josh to come home I decided to have leftovers from last night. Except this time since of putting the chicken broccoli mixture over a baked potato I poured it over brown rice. It was yummy and easy. Just another option for a quick meal. Hope you guys have a great Thursday.
Kelly
Kelly
Tuesday, November 15, 2011
Quick and Easy on Tuesday
After a late night watching the Packers beat the Vikings I really don't feel much like cooking but I found this simple supper thanks to Paula Deen. Oh how I love that lady.
Creamy Chicken and Broccoli Baked Potatoes
2 tbsp butter
1 1/2 lbs boneless skinless chicken breast, cut into pieces (I used leftover rotisserie chicken)
3 tbsp all purpose flour
1 tsp salt
1/2 tsp pepper
1 14oz can chicken broth
1 10 oz package of frozen chopped broccoli, thawed and drained
1 8 oz package Velvetta cheese, Paula uses Boursin Garlic and Fine Herbs Cheese
6 baking potateoes (I used the ones in the plastic wrap and only used one at a time)
In a large skillet, melt butter, add chicken and cook for 8-10 minutes or until chicken is cooked through. Add the flour, salt, and pepper, stirring constantly for 2 minutes. Add the broth; cook for 3-4 minutes or until thickened. Add the broccoli and cheese and stir until cheese is melted. Serve over baked potato.
I hope you enjoy and find it as easy and simple as I do. Now I am going to do some cleaning and go to bed early since I was up way past my bedtime last night. See you tomorrow.
Kelly
Creamy Chicken and Broccoli Baked Potatoes
2 tbsp butter
1 1/2 lbs boneless skinless chicken breast, cut into pieces (I used leftover rotisserie chicken)
3 tbsp all purpose flour
1 tsp salt
1/2 tsp pepper
1 14oz can chicken broth
1 10 oz package of frozen chopped broccoli, thawed and drained
1 8 oz package Velvetta cheese, Paula uses Boursin Garlic and Fine Herbs Cheese
6 baking potateoes (I used the ones in the plastic wrap and only used one at a time)
In a large skillet, melt butter, add chicken and cook for 8-10 minutes or until chicken is cooked through. Add the flour, salt, and pepper, stirring constantly for 2 minutes. Add the broth; cook for 3-4 minutes or until thickened. Add the broccoli and cheese and stir until cheese is melted. Serve over baked potato.
I hope you enjoy and find it as easy and simple as I do. Now I am going to do some cleaning and go to bed early since I was up way past my bedtime last night. See you tomorrow.
Kelly
Sunday, November 13, 2011
Chicken Potpie makes you warm inside on rainy Sunday afternoon
Hello everyone,
Sorry I have been slacking on posting my recipes but it has been busy at work causing my to not want to cook at night. I know I know, this is why I started this blog. So I promise you I will be better now. So here is what I will have for supper tonight.
Lattice Chicken Potpie
1 package (16oz) Frozne California blend Veggies
2 cups cubed cooked chicken
1 Can of Cream of Potato Soup
1 cup Whole Milk
1 cup shredded cheddar cheese
1 can (2.8oz) French fried Onions
1/2 tsp seasoned salt
1 tube refrigerated Crescent Rolls
1. In a large bowl, combine the veggies, chicken, soup, milk, cheese, oinions, and seasoned salt. Transfer to a greased 2 qt baking dish.
2. Unroll the crescent rolls and separate into 2 rectangles. Seal the perforations, cut each rectangle lengthwise into 1/2 in strips. Form a lattice crust over the chicken mixture. Bake uncovered at 375 for 35-0 minutes or until golden brown.
I hope this warms everyone up on a gloomy day. I hope everyone has a great week. I am counting down the days til my hubby comes home. Friday night can't come soon enough. I am going through my cookbooks to find some super yummy recipes to make for him while he is home. Plus, I am starting to plan my Thanksgiving menu. So more recipes to come, including Thanksgiving supper at our house. This is going to be a busy week but I have something great to look forward to at the end.
See you tomorrow.
Kelly
Sorry I have been slacking on posting my recipes but it has been busy at work causing my to not want to cook at night. I know I know, this is why I started this blog. So I promise you I will be better now. So here is what I will have for supper tonight.
Lattice Chicken Potpie
1 package (16oz) Frozne California blend Veggies
2 cups cubed cooked chicken
1 Can of Cream of Potato Soup
1 cup Whole Milk
1 cup shredded cheddar cheese
1 can (2.8oz) French fried Onions
1/2 tsp seasoned salt
1 tube refrigerated Crescent Rolls
1. In a large bowl, combine the veggies, chicken, soup, milk, cheese, oinions, and seasoned salt. Transfer to a greased 2 qt baking dish.
2. Unroll the crescent rolls and separate into 2 rectangles. Seal the perforations, cut each rectangle lengthwise into 1/2 in strips. Form a lattice crust over the chicken mixture. Bake uncovered at 375 for 35-0 minutes or until golden brown.
I hope this warms everyone up on a gloomy day. I hope everyone has a great week. I am counting down the days til my hubby comes home. Friday night can't come soon enough. I am going through my cookbooks to find some super yummy recipes to make for him while he is home. Plus, I am starting to plan my Thanksgiving menu. So more recipes to come, including Thanksgiving supper at our house. This is going to be a busy week but I have something great to look forward to at the end.
See you tomorrow.
Kelly
Sunday, November 6, 2011
Classic Recipe made Easier
I love stuffed shells but hate making them because they are so time consuming so when I found this recipe I was very excited. It took away the time but still left you with a great supper. I hope you enjoy.
Unstuffed Shells
4 cups medium shell pasta, uncooked
1 lb ground beef
1 jar (24oz) marinara sauce
1 tub (10oz) Philly Original Cooking Creme
1/3 cup chopped fresh basil
1/4 cup grated parmesean
1 1/2 cup Kraft shredded Mozzarella cheese with a touch of Philadelphia
1. Cook pasta according to directions on the box. Meanwhile, brown the beef; drain. Add the marinara sauce; simmer for 2 minutes, stirring frequently. Remove from heat.
2. Drain the pasta. Mix cooking creme, basil, and parmesan in a large bowl; stir in the pasta. Spread half the meat sauce in bottom of greased 9x13 baking dish; cover with pasta mixture and remaining meat sauce. Sprinkle with mozzarella; cover with foil.
3. Preheat oven to 375. Bake casserole coverd for 40-45 minutes or until heated through, uncovering after 30 mimutes.
I served it with a fresh garden salad and garlic bread. It made for a great supper have a nervous Packer win. Hope everyone has a great start to their week. See you tomorrow.
Kelly
Unstuffed Shells
4 cups medium shell pasta, uncooked
1 lb ground beef
1 jar (24oz) marinara sauce
1 tub (10oz) Philly Original Cooking Creme
1/3 cup chopped fresh basil
1/4 cup grated parmesean
1 1/2 cup Kraft shredded Mozzarella cheese with a touch of Philadelphia
1. Cook pasta according to directions on the box. Meanwhile, brown the beef; drain. Add the marinara sauce; simmer for 2 minutes, stirring frequently. Remove from heat.
2. Drain the pasta. Mix cooking creme, basil, and parmesan in a large bowl; stir in the pasta. Spread half the meat sauce in bottom of greased 9x13 baking dish; cover with pasta mixture and remaining meat sauce. Sprinkle with mozzarella; cover with foil.
3. Preheat oven to 375. Bake casserole coverd for 40-45 minutes or until heated through, uncovering after 30 mimutes.
I served it with a fresh garden salad and garlic bread. It made for a great supper have a nervous Packer win. Hope everyone has a great start to their week. See you tomorrow.
Kelly
Wednesday, November 2, 2011
Getting Ready for the Holidays.
Sorry I didn't post Tuesday night's recipe but I ran out of time because I was starting my Christmas shoping, but here it is and it made great leftovers tonight.
Chicken and Green Bean Casserole
1 pkg Stove Top Chicken Stuffing
1 tbsp Butter
6 small skinless boneless chicken breasts
1/2 tsp pepper
1/2 lb green beans
1pkg fresh mushrooms
1 medium onion chopped
1/4 cup flour
1 3/4 cup chicken broth
4 oz cream cheese
1. Make Stuffing according to directions on box. Preheat oven to 400.
2. Melt butter in large skillet, add chicken and sprinkle with pepper and cook about 5 minutes on each side or until chicken is done. Place chicken in 9x13 baking dish coated with cooking spray.
3. Cook beans, mushrooms, and onion in same skillet for about 6-8 minutes or until crisp tender.
4. Sprinkle with flour; cook and stir 1 minute, then stir in broth; simmer for 3 minutes or until thickened, stirring frequently. Add cream cheese and cook until melted. Spoon over chicken and top with stuffing.
5. Bake casserole, uncovered for 30 minutes or until heated through.
This supper reminded me of the holidays so I guess this is the kick off to the holidays. I hope this gets you in the mood.
Kelly
Chicken and Green Bean Casserole
1 pkg Stove Top Chicken Stuffing
1 tbsp Butter
6 small skinless boneless chicken breasts
1/2 tsp pepper
1/2 lb green beans
1pkg fresh mushrooms
1 medium onion chopped
1/4 cup flour
1 3/4 cup chicken broth
4 oz cream cheese
1. Make Stuffing according to directions on box. Preheat oven to 400.
2. Melt butter in large skillet, add chicken and sprinkle with pepper and cook about 5 minutes on each side or until chicken is done. Place chicken in 9x13 baking dish coated with cooking spray.
3. Cook beans, mushrooms, and onion in same skillet for about 6-8 minutes or until crisp tender.
4. Sprinkle with flour; cook and stir 1 minute, then stir in broth; simmer for 3 minutes or until thickened, stirring frequently. Add cream cheese and cook until melted. Spoon over chicken and top with stuffing.
5. Bake casserole, uncovered for 30 minutes or until heated through.
This supper reminded me of the holidays so I guess this is the kick off to the holidays. I hope this gets you in the mood.
Kelly
Monday, October 31, 2011
Thank You Paula Deen
I love to watch Paula Deen and have made a few of her recipes before but this time I decided to try her famous mac n cheese. So here is Paula's Mac N Cheese that she serves at her restuarant .
2 cups elbow macaroni (8oz)
2 cups shredded Cheddar Cheese
4 tbsp Butter
3 eggs
1 cup evaporated milk
1/2 cup sour cream
1/2 tsp salt
1. Preheat oven to 350, lightly grease a 9x9 pan.
2, Cook macaroni according to directions. Drain and place in a large bowl. Add 2 cups cheese and butter and then stir until pasta is coated.
3. In a smaller bowl, whisk egg, milk, sour cream, and salt together. Then add egg mixture to the pasta and stir well. Transfer mixture to greased pan.
4. Bake fore 35-40 minutes until golden. Then top with more cheese and bake until melted.
I hope you enjoy Paula's famous mac n cheeese.
Have a good night and see you tomorrow.
Kelly
2 cups elbow macaroni (8oz)
2 cups shredded Cheddar Cheese
4 tbsp Butter
3 eggs
1 cup evaporated milk
1/2 cup sour cream
1/2 tsp salt
1. Preheat oven to 350, lightly grease a 9x9 pan.
2, Cook macaroni according to directions. Drain and place in a large bowl. Add 2 cups cheese and butter and then stir until pasta is coated.
3. In a smaller bowl, whisk egg, milk, sour cream, and salt together. Then add egg mixture to the pasta and stir well. Transfer mixture to greased pan.
4. Bake fore 35-40 minutes until golden. Then top with more cheese and bake until melted.
I hope you enjoy Paula's famous mac n cheeese.
Have a good night and see you tomorrow.
Kelly
Sunday, October 30, 2011
Gloomy, Rainy Sunday = Soup
Hello Everyone,
I hope you had a relaxing Sunday since there was no Packer game today. I got to spend the day with my mom and middle sister and her 3 boys. I got to spoil her oldest, Jacob, with halloween cupcakes and a Diego Movie. He told her when they got home that he wanted to come back tomorrow and she told him that she had to work and he didn't like that thought and I don't think she liked the thought of working either. Oh how I love a 3 year olds mind. So after they left I started prepping for the week to come and ended the day with Potato Soup. I hope you enjoy this recipe. I love it because it is very creamy and simple to make.
Potato Soup
6 slices of bacon, diced
3 cups of cubed peeled potatoes
1 can chicken broth
1/2 cup chopped onion
1 tbsp dried parsley flakes
1/2 tsp celery seed, salt and pepper
3 tbsp four
3 cups milk
8 oz Velveeta cheese, cubed
1. In a large sauce pan, cook the bacon until crisp; drain
2. Add the potatoed, broth, onion, parsley, celery seed, salt, and pepper. Cover and simmer until potatoes are tender, about 15 minutes.
3. Combine flour and milk until smooth; add to soup. Bring it to a boil and then stir for 2 minutes.
4. Add the cheese and stir until melted and then add the bacon back in and continue heating through.
This makes about 6-8 servings, so you might need to double if you want leftovers.
I hope you stay dry and warm tonight. See you tomorrow.
Happy Halloween.
Kelly
I hope you had a relaxing Sunday since there was no Packer game today. I got to spend the day with my mom and middle sister and her 3 boys. I got to spoil her oldest, Jacob, with halloween cupcakes and a Diego Movie. He told her when they got home that he wanted to come back tomorrow and she told him that she had to work and he didn't like that thought and I don't think she liked the thought of working either. Oh how I love a 3 year olds mind. So after they left I started prepping for the week to come and ended the day with Potato Soup. I hope you enjoy this recipe. I love it because it is very creamy and simple to make.
Potato Soup
6 slices of bacon, diced
3 cups of cubed peeled potatoes
1 can chicken broth
1/2 cup chopped onion
1 tbsp dried parsley flakes
1/2 tsp celery seed, salt and pepper
3 tbsp four
3 cups milk
8 oz Velveeta cheese, cubed
1. In a large sauce pan, cook the bacon until crisp; drain
2. Add the potatoed, broth, onion, parsley, celery seed, salt, and pepper. Cover and simmer until potatoes are tender, about 15 minutes.
3. Combine flour and milk until smooth; add to soup. Bring it to a boil and then stir for 2 minutes.
4. Add the cheese and stir until melted and then add the bacon back in and continue heating through.
This makes about 6-8 servings, so you might need to double if you want leftovers.
I hope you stay dry and warm tonight. See you tomorrow.
Happy Halloween.
Kelly
Saturday, October 29, 2011
No Cooking Friday
Sorry there was no post yesterday but I took the night off and got a perch supper to go last night. Since I have been back I have not had a Wisconsin Fish Fry and missed it terribly so I thought I would treat myself after a long week at work. I hope everyone had a great Friday night and I will talk to you guys soon with what's for supper tonight.
Kelly
Kelly
Thursday, October 27, 2011
Leftover Thursday
Sorry but without my hubby home to help me eat supper every night I need to use up some leftovers. I am taking the night off and am going to enjoying curling up with some leftovers and watching Grey's Anatomy. Have a great night and TGIF!!!!
Kelly
Kelly
Wednesday, October 26, 2011
Thank Goodness It's Wednesday
I am so happy it's Wednesday night and the weekend is only 2 days away and we got to see the sun today, which is always a plus. Tonight I had Chicken and Rice Casserole and my puppies loved it. They really hope you do too.
2 tbsp butter
1 med. onion, chopped
1 8.8oz microwaveable rice package
3 cups chopped chicken
1 1/2 cups frozen peas
1 1/2 cup shredder sharp cheddar cheese
1 cup mayo
1 can of cream of chicken soup
1 8-oz can of sliced water chestnuts, drained
1 4+oz jar of sliced pimientos, drained
3 cups crushed Ruffles Potato Chips
1. Preheat oven to 350. Melt butter in skillet, add onion and saute til tender.
2. Cook rice according to package. Combine onions, rice, chicken, and next 6 ingredients in a large bowl. Place into a greased 13x9 baking dish. Top with potato chips.
3. Bake uncovered for 20-25 minutes or until bubbly.
Hope you enjoy. See you tomorrow.
Kelly
2 tbsp butter
1 med. onion, chopped
1 8.8oz microwaveable rice package
3 cups chopped chicken
1 1/2 cups frozen peas
1 1/2 cup shredder sharp cheddar cheese
1 cup mayo
1 can of cream of chicken soup
1 8-oz can of sliced water chestnuts, drained
1 4+oz jar of sliced pimientos, drained
3 cups crushed Ruffles Potato Chips
1. Preheat oven to 350. Melt butter in skillet, add onion and saute til tender.
2. Cook rice according to package. Combine onions, rice, chicken, and next 6 ingredients in a large bowl. Place into a greased 13x9 baking dish. Top with potato chips.
3. Bake uncovered for 20-25 minutes or until bubbly.
Hope you enjoy. See you tomorrow.
Kelly
Tuesday, October 25, 2011
Gloomy Tuesday
It was one of those days when you just want to curl up in bed and sleep. So I found this simple recipe for supper tonight.
Spinach Ravioli Lasagna
1 6-oz package of spinach
1/3 cup pesto
1 15-oz jar of Alfredo Sauce
1/4 cup chicken broth
1 25oz package of frozen cheese ravioli (do not thaw out)
1 cup shredded Italian 6-cheese blend (I used cheddar, moz, and parmesan)
1. Preheat over to 375. Chop up Spinach and toss with pesto.
2. Combine Alfredo Sauce with chicken broth. Place 1/3 of sauce mixture into greased 11x7 baking dish. Top with half of the spinach mixture. Arange ravioli in a single layer over the spinach mixture. Repeat layers once. Top with remaining Alfredo mixture.
3. Bake at 375 for 30 minutes. Then top with cheese and bake for 5 minutes or until hot and bubbly.
I put it together fairly quickly and the best part was not having to cook the ravioli 1st, just use them frozen. Oh I also used cheese and chicken filled ravioli to change it up alittle. Just a thought.
I hope you like this recipe as much as I did.
See you tomorrow and hopefully we will see the sun.
Kelly
Spinach Ravioli Lasagna
1 6-oz package of spinach
1/3 cup pesto
1 15-oz jar of Alfredo Sauce
1/4 cup chicken broth
1 25oz package of frozen cheese ravioli (do not thaw out)
1 cup shredded Italian 6-cheese blend (I used cheddar, moz, and parmesan)
1. Preheat over to 375. Chop up Spinach and toss with pesto.
2. Combine Alfredo Sauce with chicken broth. Place 1/3 of sauce mixture into greased 11x7 baking dish. Top with half of the spinach mixture. Arange ravioli in a single layer over the spinach mixture. Repeat layers once. Top with remaining Alfredo mixture.
3. Bake at 375 for 30 minutes. Then top with cheese and bake for 5 minutes or until hot and bubbly.
I put it together fairly quickly and the best part was not having to cook the ravioli 1st, just use them frozen. Oh I also used cheese and chicken filled ravioli to change it up alittle. Just a thought.
I hope you like this recipe as much as I did.
See you tomorrow and hopefully we will see the sun.
Kelly
Recipe from Wendy
So I got home from work and received an email from Wendy, a co-worker, with a recipe she wanted me to try and I thought I would share it everyone because it sounds great. Thanks Wendy for the recipe, keep them coming.
Caramel Krispex
1 box Krispex
2 c. pretzels
2 c. nuts, M&M's or Cheerios
2 sticks of butter(you cannot substitute margarine)
1/2 c. light corn syrup
1 tsp of baking soda
Mix first 3 ingredients in a double lined paper bag. Put butter,brown sugar, and corn syrup in a bowl and microwave 2 min. Stir. Microwave 3 min. Add baking soda. Stir very fast. Dump over Krispex Mixture. Shake it up. Microwave bag for 2 min. Lay out on cookie sheets to cool.
Caramel Krispex
1 box Krispex
2 c. pretzels
2 c. nuts, M&M's or Cheerios
2 sticks of butter(you cannot substitute margarine)
1/2 c. light corn syrup
1 tsp of baking soda
Mix first 3 ingredients in a double lined paper bag. Put butter,brown sugar, and corn syrup in a bowl and microwave 2 min. Stir. Microwave 3 min. Add baking soda. Stir very fast. Dump over Krispex Mixture. Shake it up. Microwave bag for 2 min. Lay out on cookie sheets to cool.
Monday, October 24, 2011
It's only Monday
Well Monday is almost over and I am so excited b/c that means I am 1 day closer to the weekend. So I am sure you are asking what did I make tonight for supper. Well, I made Chicken Tetrazzini, which I prepared yesterday after the game. It was so nice b/c all I had to do tonight when I got home was preheat the oven and put it in and walk away. I love meals like this. So here is the recipe and I hope you like it. Plus, it makes 2 pans so you can freeze one for later use or share it with someone else.
1 16-oz package of Vermicelli pasta
1/2 cup chicken broth
4 cups chopped cooked chicken (I used a rotisserie chicken to make life easier)
1 can Cream of Mushroom Soup
1 can Cream of Chicken Soup
1 can Cream of Celery Soup
1 8-oz container of Sour Cream
1 6-oz jar of sliced mushrooms, drained
1/2 cup shredded Parmesan Cheese
1 tsp pepper
1/2 tsp salt
2 cups shredded Cheddar Cheese
1. Cook pasta according to directions and drain, Return to pot and toss with chicken broth.
2. Preheat over to 350. Stir together chicken and the next 8 ingriedents in a very large bowl; add pasta, and toss well. Place mixture into 2 greased 11x7 baking dishes. Sprinkle with cheddar cheese.
3. Bake, covered for 30 minutes; uncover and bake for 5 minutes longer or until cheese is bubbly.
You can freeze unbaked casserole for up to 1 month. Thaw casserole overnight in fridge. Let it stand at room temp for 30 minutes before baking and bake as directed.
I hope you enjoy and maybe you will share the extra pan with a friend.
See you tomorrow,
Kelly
1 16-oz package of Vermicelli pasta
1/2 cup chicken broth
4 cups chopped cooked chicken (I used a rotisserie chicken to make life easier)
1 can Cream of Mushroom Soup
1 can Cream of Chicken Soup
1 can Cream of Celery Soup
1 8-oz container of Sour Cream
1 6-oz jar of sliced mushrooms, drained
1/2 cup shredded Parmesan Cheese
1 tsp pepper
1/2 tsp salt
2 cups shredded Cheddar Cheese
1. Cook pasta according to directions and drain, Return to pot and toss with chicken broth.
2. Preheat over to 350. Stir together chicken and the next 8 ingriedents in a very large bowl; add pasta, and toss well. Place mixture into 2 greased 11x7 baking dishes. Sprinkle with cheddar cheese.
3. Bake, covered for 30 minutes; uncover and bake for 5 minutes longer or until cheese is bubbly.
You can freeze unbaked casserole for up to 1 month. Thaw casserole overnight in fridge. Let it stand at room temp for 30 minutes before baking and bake as directed.
I hope you enjoy and maybe you will share the extra pan with a friend.
See you tomorrow,
Kelly
Sunday, October 23, 2011
Sunday Supper
During half time of the Packer game, I quickly put together supper for tonight. The best part was it took me alittle longer because I had 3 dogs staring at me when I was cutting up the ham, so I had to share with them. They wanted to ensure that it was edible for me to eat later. I am so happy that I have them around. :) So when I came back to the game the Packers had scored twice and taken the lead and never looked back. So finally, for supper I had Scalloped Potatoes with Ham. It was great and reminded me of home when I was younger. Here is the recipe. I hope you enjoy.
1 Medium onion, chopped
1 tbsp veggie oil
3 cloves of garlic, finely chopped
4 baking potatoes, cut into 1/4-in slices, I used my mandalin to slice them that thickness
1/2 cup flour
1 tsp salt
1/4 tsp pepper
2 cups chopped cooked ham
2 cups cheddar cheese, divided
1 3/4 cups whipping cream
2 tbsp butter, cut into pieces
1. Saute onions in oil until tender and then add garlic and saute for another 30 seconds/ Remove from heat and set aside. Slice potatoes and place in a big bowl.
2. Preheat oven to 400. Combine salt, pepper, and flour and sprinkle over potatoes and toss to coat. Place half of the potatoes in a greased 9x13 baking dish. Top with the ham, onion mixure, and 1 cup cheese. Top with remaning potatoes. Pour cream over the top, place butter on top and cover with aluminum foil.
3. Bake for 50 minutes. Uncover and top with remaining cheese and bake for another 20 minutes or until potatoes are tender. Let stand for 10 minutes before serving.
There is my 1st recipe. Tomorrow Chicken Tetrazzini is on the menu. Hope you all enjoy and see you tomorrow.
Kelly
1 Medium onion, chopped
1 tbsp veggie oil
3 cloves of garlic, finely chopped
4 baking potatoes, cut into 1/4-in slices, I used my mandalin to slice them that thickness
1/2 cup flour
1 tsp salt
1/4 tsp pepper
2 cups chopped cooked ham
2 cups cheddar cheese, divided
1 3/4 cups whipping cream
2 tbsp butter, cut into pieces
1. Saute onions in oil until tender and then add garlic and saute for another 30 seconds/ Remove from heat and set aside. Slice potatoes and place in a big bowl.
2. Preheat oven to 400. Combine salt, pepper, and flour and sprinkle over potatoes and toss to coat. Place half of the potatoes in a greased 9x13 baking dish. Top with the ham, onion mixure, and 1 cup cheese. Top with remaning potatoes. Pour cream over the top, place butter on top and cover with aluminum foil.
3. Bake for 50 minutes. Uncover and top with remaining cheese and bake for another 20 minutes or until potatoes are tender. Let stand for 10 minutes before serving.
There is my 1st recipe. Tomorrow Chicken Tetrazzini is on the menu. Hope you all enjoy and see you tomorrow.
Kelly
Getting ready for the Upcoming Week
After going to church and receiving blessed news that our pastor that married Josh and I has returned his call to South Carolina and will stay in Greenville with us, I went grocery shoping for the week. I successfully got everything on my list plus a couple extra things, like the halloween oreos. Oh how I love to dunk oreos in an ice cold glass of milk. I was happily greeted at the door by my kiddos who have not learned yet to help me carry in the groceries, you would think after 3 years they would learn how to carry the bags in or at least opening the door. After putting the groceries away, I made a snack mix to take to work tomorrow.
Ranch Snack Mix:
1 packet of Hidden Valley Ranch Dressing Mix
1 bottle Orville Redenbacker Butter Flavored Popcorn Oil
1 bag of pretzel sticks
1 bag of Bugles
1 bag of Garden Veggie flavored Wheat thins
1 2-gallon ziplock bag.
I mix the ranch mix and the oil in a small bowl until dissolved. I then mix the pretzels, bugles, and wheat thins in the ziploc bag gently. Then pour the ranch oil in the bag and gently toss to evenly coat. Finally, let bag sit 24 hours with every few hours turning the bag to help continue coating the mixure. Then place in a serving bowl and enjoy.
Now that my snack in made I am going to get things together to make supper tonight and then for the next few nights. Hopefully, I will find some time to make a new sweet treat recipe that I found. I better hurry since the Packer game starts soon and I can't miss that. Recipes to follow with what I made for supper and later this week.
Go Pack Go!!!!!!
Ranch Snack Mix:
1 packet of Hidden Valley Ranch Dressing Mix
1 bottle Orville Redenbacker Butter Flavored Popcorn Oil
1 bag of pretzel sticks
1 bag of Bugles
1 bag of Garden Veggie flavored Wheat thins
1 2-gallon ziplock bag.
I mix the ranch mix and the oil in a small bowl until dissolved. I then mix the pretzels, bugles, and wheat thins in the ziploc bag gently. Then pour the ranch oil in the bag and gently toss to evenly coat. Finally, let bag sit 24 hours with every few hours turning the bag to help continue coating the mixure. Then place in a serving bowl and enjoy.
Now that my snack in made I am going to get things together to make supper tonight and then for the next few nights. Hopefully, I will find some time to make a new sweet treat recipe that I found. I better hurry since the Packer game starts soon and I can't miss that. Recipes to follow with what I made for supper and later this week.
Go Pack Go!!!!!!
Saturday, October 22, 2011
Welcome To My Kitchen
My name is Kelly and I love to cook and bake, so I thought it would be fun to start a blog to share what I love to do in my spare time. I am a full time wife and nurse so it doesn't always give me a lot of free time but I try to make time for what I love to do. I am going to share with you what I cook and feel free to share with me what you are cooking. I hope I help with the age old question "What should I have for supper?" I am going through my cookbooks tonight while I watch the Badger football game to make my meal plan for the week because I found that planning meals for the week helps to ensure that I have all the ingriedents and have multiple ideas for what to make all week. I also like to make meals ahead of time so when I get home I can just put in the oven while I do something else around my house, like play with my 3 Springer Spaniels, Mattie, Gunner, and Hunnter. They also act as my taste testers sometimes, but they usually love what I make no matter what so I am not sure if they are the best judges. So tomorrow after church, I am coming home to start prepping for the upcoming week. I can't wait to share my recipes with you. I really hope you enjoy the blog and my recipes.
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