Friday, July 29, 2011

Hearty Chili

Our family loves this recipe for Chili, especially when accompanied by this recipe for corn bread. Sorry once again about the mediocre picture. I am usually trying to quickly snap a picture before my family gobbles down whatever I make. At least there is one right? Found in this cookbook.

1 pound ground beef
1 cup chopped onion
1/2 cup chopped red or green pepper (optional)
1 (28-ounce) can diced tomatoes
1 (30-ounce) can dark red kidney beans, undrained
1 (15 ounce) can chili
1 teaspoon salt
1 tablespoon chili powder
1 tablespoon sugar
2 cloves garlic, minced or 1 teaspoon garlic salt
1/2 teaspoon pepper
1/2 cup ketchup

Brown ground beef in a large, heavy pan. Add onions and peppers and cook until tender. Add remaining ingredients and simmer uncovered over low heat for at least 1 hour. Chili can be made the day before and reheated. Makes about 8 cups.

Corn Bread

Our family celebrated Pioneer Day last Sunday with some good ole Pioneer cuisine. Corn bread was a must on the menu and the kids actually really loved it, which I was skeptical about. This corn bread is so good and perfect with a bowl of chili to accompany it. Found in this cookbook.

1/2 cup butter or margarine, room temperature
1 cup sugar
2 eggs
1 cup yellow cornmeal
1 1/2 cups flour
2 tsp baking powder
1/4 tsp salt
1 1/2 cups milk

Cream butter, sugar and eggs. In a separate bowl blend cornmeal, flour, baking powder, and salt. Combine creamed mixture, dry mixture and milk. Blend. Bake in a greased 8x8 inch pan at 375 degrees for 35 to 40 minutes.

Wednesday, July 27, 2011

Tomato- Basil Chicken

Like what you see? Click to the right and follow this blog!

1 Tablespoon vegetable oil
2 skinless, boneless chicken breasts
1 can of tomato soup
1/2 cup of sour cream (0r milk)
2 Tablespoons Parmesan cheese
1/2 teaspoon crushed dried basil leaves
1/4 teaspoon garlic powder
4 cups of pasta (of your choice)

1. In a skillet on medium- high heat, heat oil. Add chicken and cook 10 minutes (or until brown). Set chicken aside.

2. Add soup, sour cream, cheese, basil and garlic powder. Heat to a boil. Put chicken back into pan. Put heat on low and cook 5 minutes or until chicken is completely cooked.

3. serve with pasta... so yummy.

Thursday, July 21, 2011

Cajun Chicken Pasta

4 ounces pasta (your choice)
2 boneless, skinless chicken breast halves, sliced into thin strips
2 teaspoons Cajun seasoning
2 tablespoons butter
1 green bell pepper, chopped
1/2 red bell pepper, chopped
1 green onion, minced
1 jar of alfredo sauce (I cheated. I love Ragu alfredo sauce)
1/4 teaspoon dried basil
1/4 teaspoon salt
1/8 teaspoon garlic powder
1/8 teaspoon ground black pepper
2 tablespoons grated Parmesan cheese

1.Bring a large pot of lightly salted water to a boil. Add pasta, and cook for 8 to 10 minutes, or until al dente; drain.

2.Meanwhile, place chicken and Cajun seasoning in a bowl, and toss to coat.

3.In a large skillet over medium heat, saute chicken in butter until no longer pink and juices run clear, about 5 to 7 minutes. Add green and red bell peppers, and green onions; cook for 2 to 3 minutes. Reduce heat. Season the sauce with basil, salt, garlic powder and ground black pepper, and heat through.

4.In a large bowl, toss linguini with sauce. Sprinkle with grated Parmesan cheese.

Monday, July 18, 2011

Sweet Pork Tacos

I made this recipe quite a while ago for General Conference Sunday and I am dying to make it again. Probably going to throw it on the menu for the week. It is really easy, really good and makes good left overs, which is always a plus. It comes from this cookbook.

1 4 to 5 lb pork roast
2 cloves garlic, crushed
1 Tbsp. salt
1 can green chili enchilada sauce
1 cup brown sugar

Place pork roast in a crock pot and sprinkle with crushed garlic and salt. Cook on high for 6-8 hours, or until the roast easily pulls apart. Remove roast from crock pot, drain juices, and shred. Place back in crock pot.

In a bowl, combine the green chili enchilada sauce and the brown sugar. Pour over the shredded meat and stir to combine. Cook on high for one hour or low for 3 hours. Serve with corn or flour tortillas, shredded lettuce, black beans, shredded cheese, tomatoes, sour cream and guacamole.

Fresh tortillas are awesome with it too!

Thursday, July 14, 2011

Spanish Chicken Skillet

2 tsp. paprika

1 tsp. minced garlic

1 tsp. thyme leaves

1/4 tsp. coarse ground black pepper

1/2 tsp. crushed red pepper (optional)

1/2 cup flour

1 tsp. salt

1 1/2 lbs. boneless skinless chicken breats, cut into 2 serving size pieces

2 tbsp. olive oil

1 large green pepper or red bell pepper, cut into thin strips

1 large onion, cut into 1/2- inch think wedges

1 can (14.5 oz) dices tomatoes, undrained

1/2 cup chicken broth

1. MIX: flour, salt and all of the spices except red pepper in small bowl. Sprinkle chicken with 2 tablespoons of the seasoned flour.

2. COOK: chicken in hot oil in large skillet on medium high heat 3 minutes per side or until browned. Remove from skillet. Add bell pepper and onion, cook and stir 5 minutes or until tender.

3.STIR: in tomatoes, broth, and remaining seasoned flour. Bring to boil, stirring frequently. Stir in red pepper to taste, if desired. Return chicken to skillet. Reduce heat to low; cover and simmer 10 minutes or until chicken is cooked through.

makes 6 servings. Enjoy!

Thursday, July 7, 2011

Lion House Chicken Parmesean

Sorry it has been such a long time since I have posted. My family and I moved a couple of weeks ago, and with the holiday, things have been a little wild.

I am a huge fan of Chicken Parmesan. The first time I remember eating it was when I was I was on one of the worst dates of my life. It is a good thing that the Chicken Parmesan was good so the night wasn't a total waste :) My mom later gave me the recipe that she uses for it and it is so good. Her recipe is from here.

1/2 c. cornflake crumbs
1/2 c. Parmesan cheese
1 1/2 oz dry ranch dressing mix (1 envelope)
6 boneless chicken breasts
3/4 c shredded Parmesan cheese
26 oz spaghetti sauce
cooked pasta

In a shallow bowl, combine cornflake crumbs, 1/2 c. Parmesan cheese, and ranch mix. Coat both sides of chicken with mix. Place in 9X13 inch pan sprayed with non-stick cooking spray. Spray tops of chicken with the spray to keep it moist. Bake at 350 degrees for 25-30 minutes. Just prior to serving sprinkle with remaining Parmesan cheese. Heat spaghetti sauce and serve over pasta and chicken.