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
Wednesday, November 30, 2011
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
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