This is one of my favorites, as well as our friends Brian and Angie- we have it every time they come over for dinner almost! Sooooo easy and really good..
1 pound bean sprouts (fresh is always best)
2 C. sliced chicken (cook if you like, but I put it in raw and cook longer)
1 can condensed cream of mushroom soup
1 C sliced celery
1/2 C chopped green onion
1 can mushroom pieces, drained
3 Tbl butter
1 Tbl soy sauce
Cashews- as many as you want!
Super easy- just combine all the above in your slow cooker- cover and cook on low for 4-6 hours, or high for 3-5 hours.... stir in cashews just before serving... I like to serve this over fresh cooked rice and with egg rolls!!
Wednesday, July 29, 2009
The much requested Fish Tacos....
Ingredients
- 1/2 cup sour cream
- 1/2 cup mayonnaise
- 1/3 cup chopped fresh cilantro
- 1 package taco seasoning mix, divided (or make your own!!)
- 1 lb cod, pollock, or other white fish fillet, cut into 1 inch cubes
- 2 tablespoons vegetable oil
- 3-4 tablespoons lemon or lime juice
- 1 (12 count) package flour tortillas or taco shells, warmed
Toppings
- shredded cabbage
- tomato
- lime juice
- pico de gallo
- taco sauce
- cilantro (if you like it)
- special sauce (recipe below)
Special Sauce
(This is what makes them sooo good! Don't skimp on it!)- In small bowl, combine sour cream, mayonnaise, cilantro and 2 tablespoons taco seasoning, and 1 tablespoon lemon or lime juice.
- Chill.
Fish Tacos- Combine fish, vegetable oil, lemon or lime juice, and remaining taco seasoning in medium bowl.
- Stir gently to coat well.
- Pour into large skillet.
- Cook, stirring constantly, over medium-high heat for 4 to 5 minutes or until fish flakes easily when tested with a fork.
- Fill taco shells with fish mixture.
- Top with toppings & plenty of Special Sauce.
- Enjoy!!
Sunday, January 25, 2009
Creamy Ranch Chicken
I just found this on bhg.com, so I figure I'll make this for dinner tonite....
6 slices bacon, cut into strips
4 chicken breasts, halved.... cut into bites
2 Tbs. flour
2 Tbs. dry ranch salad dressing mix
1 and 1/4 C. milk
3 cups dried noodles, any kind
Parmesan cheese
-- Cook bacon in skillet until crisp, drain and set aside.
--In same skillet, cook chicken until tender and no longer pink, browning evenly. Sprinkle flour and ranch mix over chicken in skillet, stir well. Stir in milk. Cook and stir until thickened and bubbly. Cook 1 minute more, stir in bacon. Meanwhile, cook noodles as directed on package, drain and serve with the chicken. Sprinkle with parmesan.
6 slices bacon, cut into strips
4 chicken breasts, halved.... cut into bites
2 Tbs. flour
2 Tbs. dry ranch salad dressing mix
1 and 1/4 C. milk
3 cups dried noodles, any kind
Parmesan cheese
-- Cook bacon in skillet until crisp, drain and set aside.
--In same skillet, cook chicken until tender and no longer pink, browning evenly. Sprinkle flour and ranch mix over chicken in skillet, stir well. Stir in milk. Cook and stir until thickened and bubbly. Cook 1 minute more, stir in bacon. Meanwhile, cook noodles as directed on package, drain and serve with the chicken. Sprinkle with parmesan.
Wednesday, December 17, 2008
Pumpkin Sandwich Cake...
I just found this at bhg.com... it looks really good and is different, so I am going to make it for Xmas dinner... thought I would share it with ya...
Ingredients....
3/4 C. flour
1-1/2 tsp. pumpkin pie spice
1 tsp. baking powder
1/4 tsp. salt
3 eggs
1 C. granulated sugar
3/4 C. canned pumpkin
1/2 C. whipping cream
1/2 of an 8-oz package of cream cheese, softened
1/2 C. powdered sugar
1 Recipe of Chocolate Cream icing, below...
Directions:
1. Preheat oven to 375 degrees. Grease bottoms and sides of two round cake pans (the usual size). Line bottoms with wax paper and lightly flour. In bowl, combine flour, pie spice, baking powder, and salt... set aside.
2. In a second bowl, beat eggs and sugar with a mixer until thick, about 5 minutes. Beat in pumpkin. Add flour mixture, beat just till combined. Spread cake batter into pans. Bake for 16 to 18 minutes or until toothpick inserted comes out clean. Cool in pans on wire rack for 10 minutes- remove and cool thoroughly.
3. For filling, in a mixing bowl, beat whipping cream to soft peaks, set aside. Then, in separate bowl, beat cream cheese until smooth, beat in powdered sugar. Fold in whipped cream. To assemble, place one cake layer on serving platter. Spread cream cheese mixture evenly over this, and top with second cake layer. Refrigerate while you prepare the icing.
4. Chocolate cream icing: In small saucepan bring 1/2 C. whipping cream just to boiling over med high heat. Remove from heat. Pour over 1 C. semisweet chocolate chips in medium bowl (do not stir!) Let stand 5 minutes and then stir until smooth. Cool 15 minutes.... (if icing is too thin, cover and chill for 30 minutes.. if too thick, add tsp. of milk or cream.
5. Remove cake from fridge and spread icing over top and sides. Sprinkle lightly with pumpkin pie spice... Chill for at least 1 hour before serving for it to set. Store in fridge!
Ingredients....
3/4 C. flour
1-1/2 tsp. pumpkin pie spice
1 tsp. baking powder
1/4 tsp. salt
3 eggs
1 C. granulated sugar
3/4 C. canned pumpkin
1/2 C. whipping cream
1/2 of an 8-oz package of cream cheese, softened
1/2 C. powdered sugar
1 Recipe of Chocolate Cream icing, below...
Directions:
1. Preheat oven to 375 degrees. Grease bottoms and sides of two round cake pans (the usual size). Line bottoms with wax paper and lightly flour. In bowl, combine flour, pie spice, baking powder, and salt... set aside.
2. In a second bowl, beat eggs and sugar with a mixer until thick, about 5 minutes. Beat in pumpkin. Add flour mixture, beat just till combined. Spread cake batter into pans. Bake for 16 to 18 minutes or until toothpick inserted comes out clean. Cool in pans on wire rack for 10 minutes- remove and cool thoroughly.
3. For filling, in a mixing bowl, beat whipping cream to soft peaks, set aside. Then, in separate bowl, beat cream cheese until smooth, beat in powdered sugar. Fold in whipped cream. To assemble, place one cake layer on serving platter. Spread cream cheese mixture evenly over this, and top with second cake layer. Refrigerate while you prepare the icing.
4. Chocolate cream icing: In small saucepan bring 1/2 C. whipping cream just to boiling over med high heat. Remove from heat. Pour over 1 C. semisweet chocolate chips in medium bowl (do not stir!) Let stand 5 minutes and then stir until smooth. Cool 15 minutes.... (if icing is too thin, cover and chill for 30 minutes.. if too thick, add tsp. of milk or cream.
5. Remove cake from fridge and spread icing over top and sides. Sprinkle lightly with pumpkin pie spice... Chill for at least 1 hour before serving for it to set. Store in fridge!
Monday, December 15, 2008
Spaghetti and Meatball Stoup...
This is from a Rachael Ray recipe.... it is quite good- it's called stoup because it is a really thick soup, kinda like stew....
Ingredients:
2 tablespoons extra virgin olive oil (EVOO)
1 onion, chopped
2 carrots, chopped
3 cloves garlic, chopped
1 fresh or dried bay leaf
1 quart chicken broth
One can crushed tomatoes (28 ounces)
One can tomato sauce (15 ounces)
3/4 pound ground beef sirloin
Flat leaf parsley, finely chopped (a generous handful)
1 large egg
1/4-1/3 cup fine Italian bread crumbs
1/4 cup freshly grated Parmigiano Reggiano cheese (a generous handful), plus more to pass around the table
Salt and freshly ground pepper
1/2 pound spaghetti, broken into thirds
1 cup fresh basil leaves, shredded
Preparation:
In a large soup pot, combine the EVOO, 2 turns of the pan, the onion, carrots, garlic and bay leaf and cook over medium-high heat for 5 minutes. Add the chicken broth, crushed tomatoes and tomato sauce, cover and bring to a boil over medium-high heat.
In a large bowl, using a fork, combine the ground beef, parsley, egg, bread crumbs and 1/4 cup cheese; season with salt and pepper. Roll the meat into balls the size of a large walnut and drop each one into the soup pot (you should have about 16 meatballs). Simmer the stoup for 10 minutes.
Stir the broken spaghetti into the pot and cook, stirring occasionally, until al dente, about 12 minutes. Turn off the heat, stir in the basil and season the stoup with salt and pepper to taste. Serve, passing more cheese around the table.
Ingredients:
2 tablespoons extra virgin olive oil (EVOO)
1 onion, chopped
2 carrots, chopped
3 cloves garlic, chopped
1 fresh or dried bay leaf
1 quart chicken broth
One can crushed tomatoes (28 ounces)
One can tomato sauce (15 ounces)
3/4 pound ground beef sirloin
Flat leaf parsley, finely chopped (a generous handful)
1 large egg
1/4-1/3 cup fine Italian bread crumbs
1/4 cup freshly grated Parmigiano Reggiano cheese (a generous handful), plus more to pass around the table
Salt and freshly ground pepper
1/2 pound spaghetti, broken into thirds
1 cup fresh basil leaves, shredded
Preparation:
In a large soup pot, combine the EVOO, 2 turns of the pan, the onion, carrots, garlic and bay leaf and cook over medium-high heat for 5 minutes. Add the chicken broth, crushed tomatoes and tomato sauce, cover and bring to a boil over medium-high heat.
In a large bowl, using a fork, combine the ground beef, parsley, egg, bread crumbs and 1/4 cup cheese; season with salt and pepper. Roll the meat into balls the size of a large walnut and drop each one into the soup pot (you should have about 16 meatballs). Simmer the stoup for 10 minutes.
Stir the broken spaghetti into the pot and cook, stirring occasionally, until al dente, about 12 minutes. Turn off the heat, stir in the basil and season the stoup with salt and pepper to taste. Serve, passing more cheese around the table.
Wednesday, December 10, 2008
Breakfast......
I used to hate breakfast, but I am coming around to it these days.... on the days I get up and go to the gym in the morning, I am really hungry by 7 or 8 a.m. So, trying to eat healthy and eat something that tastes good is hard in the morning, I think....Here's some of my ideas.
- Take a whole-grain english muffin, cook some turkey sausage up, cook an egg ( I scramble it) and stack it all together- delish!
- Get out the old blender and put in some o.j., yogurt, and any fruits you have laying around, preferably frozen... add some ice and you have a smoothie- I also add wheat germ or oatmeal ground up for extra oomph.
- My mom's best thing for breakfast is her irish oatmeal- you put some in a bowl, add some fresh cut apples, nuts, or other things you like with lots of cinnamon- microwave until done.
- Take a whole-grain english muffin, cook some turkey sausage up, cook an egg ( I scramble it) and stack it all together- delish!
- Get out the old blender and put in some o.j., yogurt, and any fruits you have laying around, preferably frozen... add some ice and you have a smoothie- I also add wheat germ or oatmeal ground up for extra oomph.
- My mom's best thing for breakfast is her irish oatmeal- you put some in a bowl, add some fresh cut apples, nuts, or other things you like with lots of cinnamon- microwave until done.
Tuesday, December 9, 2008
Chunky Chicken and White Bean Chili
I found this in a BHG magazine and I threw it in the crockpot for a few hours- it was goooooddd.
-Chicken ( I use a rotisserie chicken- it's way easy and cheap)
- 2 cans cannelini beans
-1 can diced green chilies
-1 can chicken broth
-6 oz. shredded Monterey Jack cheese
- Fresh cilantro, chopped
Throw cooked, shredded chicken into crockpot (probably about 4 breasts worth). Add the rest of the ingredients and mix. I doubled the recipe and made a pretty good size pot. Also, for garnishment, put on toppings like hot sauce, tomatoes, and then add lots of tortilla chips. Yumm.
-Chicken ( I use a rotisserie chicken- it's way easy and cheap)
- 2 cans cannelini beans
-1 can diced green chilies
-1 can chicken broth
-6 oz. shredded Monterey Jack cheese
- Fresh cilantro, chopped
Throw cooked, shredded chicken into crockpot (probably about 4 breasts worth). Add the rest of the ingredients and mix. I doubled the recipe and made a pretty good size pot. Also, for garnishment, put on toppings like hot sauce, tomatoes, and then add lots of tortilla chips. Yumm.
Subscribe to:
Comments (Atom)