This is a great meal for our family. I love getting Costco's rotisserie chicken for dinner but we don't eat the whole thing in one meal and I'm never good with leftovers, so this recipe is great to use with the leftover chicken. I imagine eventually our kids will eat more and then I'll have to buy two chicken to accomplish the two night's of meals, but for now...Enjoy!
3-4 c. chicken(or whatever you have leftover from last night's Costco rotisserie chicken), cooked and cubed
2 c. potatoes, peeled and cubed
1/2 onion, chopped
6 T. flour
2 c. chicken broth
1 c. sliced carrots
1 c. forzen peas
6 T. butter
1 c. milk
I pie crust
In a small saucepan, cover the carrots and potatoes with water. Bring to a boil and let boil 5 minutes. Drain and putin a 2 qt. round casserole or deep pie pan. Add the frozen peas and sprinkle with salt and pepper. Top with the chicken and sprinkle with salt and pepper again. Melt butter in a saucepan and add the chopped onion. Cook until the onion is soft. Add the flour, stirring constantly until it is a smooth paste. Add the milk and the chicken broth. Bring to a boil, stirring constantly until the broth is thick and bubbly. Pour over the chicken and vegetables. Top with the pie crust. Cut holes in crust to vent. Bake at 425 (400 for glass pans) for 25-35 minutes, until crust is brown. Put a piece of foil on the rack under the pie to catch any broth that drips out during baking.
Wednesday, November 14, 2007
Tuesday, November 13, 2007
Spicy Cinnamon Cake
Oh this is so easy and so yummy. I stole it from Paula Dean so you know it is good. We make it for a brunch recently and I have been craving it again ever since!
- 1 spice cake mix
- 1 small box vanilla instant pudding mix
- 1 cup sour cream
- 4 eggs
-1/2 cup oil
-5 Tbsp sugar
-2 tsp cinnamon
- 1/2 cup chopped pecans (or not for me, I put them on half the cake)
Preheat oven to 350 degrees. Grease well a bundt pan. Combine cake mix, pudding mix, sour cream, eggs and oil and beat together well. In a separate bowl, combine cinnamon and sugar. Pour half the batter into the prepared bundt pan then sprinkle half the cinnamon and sugar mixutre over the top (sprinkle the nuts on the desired part of the cake but make sure you can tell what section so you do the same on the top layer). Pour the remainder of the batter into the pan and finish sprinkling the sugar mixture and nuts. Bake one hour and let cool before removing from pan. This does not need to be served hot and we ate it without anything on it but maybe it would be good with whipped cream because everything is! Yum~
- 1 spice cake mix
- 1 small box vanilla instant pudding mix
- 1 cup sour cream
- 4 eggs
-1/2 cup oil
-5 Tbsp sugar
-2 tsp cinnamon
- 1/2 cup chopped pecans (or not for me, I put them on half the cake)
Preheat oven to 350 degrees. Grease well a bundt pan. Combine cake mix, pudding mix, sour cream, eggs and oil and beat together well. In a separate bowl, combine cinnamon and sugar. Pour half the batter into the prepared bundt pan then sprinkle half the cinnamon and sugar mixutre over the top (sprinkle the nuts on the desired part of the cake but make sure you can tell what section so you do the same on the top layer). Pour the remainder of the batter into the pan and finish sprinkling the sugar mixture and nuts. Bake one hour and let cool before removing from pan. This does not need to be served hot and we ate it without anything on it but maybe it would be good with whipped cream because everything is! Yum~
Thursday, November 8, 2007
Pumpkin Soup
This has become our family's traditional Thanksgiving dinner appetizer. It freezes really well too....just a little FYI!
1 tablespoon extra-virgin olive oil
1 turn of the pan 2 tablespoons butter
1 fresh bay leaf
2 ribs celery with greens, finely chopped
1 medium yellow onion, finely chopped
***I don’t add the celery or onion****
Salt and pepper
3 tablespoons all-purpose flour
2 teaspoons poultry seasoning or 2 teaspoons ground thyme
2 teaspoons hot sauce, or to taste
6 cups chicken stock
1 (28-ounce) can cooked pumpkin puree
2 cups heavy cream
1/2 teaspoon freshly grated nutmeg
1 teaspoon chili powder
2 teaspoons honey
1/2 teaspoon ground cinnamon
Heat a soup pot over medium to medium high heat. Add the oil and melt the butter. Add bay, celery, and onion (optional in my opinion). Season the veggies with salt and pepper. Cook 6 or 7 minutes, until tender. Add flour, poultry seasoning and hot sauce, to taste. then cook a minute. Whisk in chicken stock and bring liquid to a bubble. Whisk in pumpkin in large spoonfuls to incorporate it into the broth. Add the Chili powder, honey and ground cinnamon. Simmer soup 10 minutes to thicken a bit then add in cream and nutmeg. Reduce heat to low and keep warm until ready to serve.
1 tablespoon extra-virgin olive oil
1 turn of the pan 2 tablespoons butter
1 fresh bay leaf
2 ribs celery with greens, finely chopped
1 medium yellow onion, finely chopped
***I don’t add the celery or onion****
Salt and pepper
3 tablespoons all-purpose flour
2 teaspoons poultry seasoning or 2 teaspoons ground thyme
2 teaspoons hot sauce, or to taste
6 cups chicken stock
1 (28-ounce) can cooked pumpkin puree
2 cups heavy cream
1/2 teaspoon freshly grated nutmeg
1 teaspoon chili powder
2 teaspoons honey
1/2 teaspoon ground cinnamon
Heat a soup pot over medium to medium high heat. Add the oil and melt the butter. Add bay, celery, and onion (optional in my opinion). Season the veggies with salt and pepper. Cook 6 or 7 minutes, until tender. Add flour, poultry seasoning and hot sauce, to taste. then cook a minute. Whisk in chicken stock and bring liquid to a bubble. Whisk in pumpkin in large spoonfuls to incorporate it into the broth. Add the Chili powder, honey and ground cinnamon. Simmer soup 10 minutes to thicken a bit then add in cream and nutmeg. Reduce heat to low and keep warm until ready to serve.
Bruschetta
Ok, sorry for the tomatoes Maren! I had to share this though. It is a great appetizer to dinner or finger food for a party. Enjoy!
Serving 20
Prepare:
Cut 5 baguettes into 20 slices each
Toast in the oven
Set aside to dry out
Separately combine and set aside in fridge:
1 cup mayo
1 cup parm cheese
Combine:
1 cup red wine vinegar
1 tsp. fresh chopped basil
1 tsp. Italian seasoning
5 tsp. minced garlic
1 tsp. oregano
1 tsp. salt
1 ½ tsp. pepper
2 T. sugar
2 T. parsley
Mix well
Then add:
1 cups olive oil
1 red onion (finely chopped)
10 roma tomatoes (chopped)
Marinate for a few hours
Serve:
Spread cheese/mayo mixture lightly on toasted bread
Add 1 T. of tomato mixture
Sprinkle with fresh parm cheese
Serving 20
Prepare:
Cut 5 baguettes into 20 slices each
Toast in the oven
Set aside to dry out
Separately combine and set aside in fridge:
1 cup mayo
1 cup parm cheese
Combine:
1 cup red wine vinegar
1 tsp. fresh chopped basil
1 tsp. Italian seasoning
5 tsp. minced garlic
1 tsp. oregano
1 tsp. salt
1 ½ tsp. pepper
2 T. sugar
2 T. parsley
Mix well
Then add:
1 cups olive oil
1 red onion (finely chopped)
10 roma tomatoes (chopped)
Marinate for a few hours
Serve:
Spread cheese/mayo mixture lightly on toasted bread
Add 1 T. of tomato mixture
Sprinkle with fresh parm cheese
Wednesday, November 7, 2007
French Dip Sandwiches
As long as I am on a sandwich kick! I made these tonight for dinner and it was really good and quite easy.
3-4 lb. sirloin tip roast
1/2 cup soy sauce
1 beef bouillon cube
1 bay leaf
1 tsp thyme
2-3 whole peppercorn (I just used some from my pepper grinder and it seemed to work fine)
1 tsp dried crushed rosemary leaves
1 tsp garlic powder
Trim off fat from the roast and place in a crock pot
Mix all the ingredients and pour over the roast.
Add water until the roast is almost completely covered
Cook on low for 10-12 hours
Thinly slice meat and place on crusty rolls (slightly toasted) with a few slices of Swiss cheese
Use the juice as As Jus
3-4 lb. sirloin tip roast
1/2 cup soy sauce
1 beef bouillon cube
1 bay leaf
1 tsp thyme
2-3 whole peppercorn (I just used some from my pepper grinder and it seemed to work fine)
1 tsp dried crushed rosemary leaves
1 tsp garlic powder
Trim off fat from the roast and place in a crock pot
Mix all the ingredients and pour over the roast.
Add water until the roast is almost completely covered
Cook on low for 10-12 hours
Thinly slice meat and place on crusty rolls (slightly toasted) with a few slices of Swiss cheese
Use the juice as As Jus
Meatball Sandwiches
Okay, so I don't know if this really counts and a recipe that you "cook" it is one of those semi-homemade meals, but they are Cam's favorite and they are SUPER easy!
5-6 Meatballs (I get the ones from Costco, they are bigger and have great flavor)
1/2 bottle of marinara sauce (whatever is on sale)
french hogie roll
mozzarella cheese
grated Parmesan cheese
So all you do is heat the meatballs, I personally like them better if you heat them in the oven (they aren't chewy that way).
Heat the marinara sauce.
Slice the hogie rolls and sprinkle some mozzarella cheese on the inside and toast
Place the warm meatballs on bread then top with marinara sauce and sprinkle some Parmesan cheese on top and Viola! Delicioso!
Complete with a side salad and it is an easy dinner!
5-6 Meatballs (I get the ones from Costco, they are bigger and have great flavor)
1/2 bottle of marinara sauce (whatever is on sale)
french hogie roll
mozzarella cheese
grated Parmesan cheese
So all you do is heat the meatballs, I personally like them better if you heat them in the oven (they aren't chewy that way).
Heat the marinara sauce.
Slice the hogie rolls and sprinkle some mozzarella cheese on the inside and toast
Place the warm meatballs on bread then top with marinara sauce and sprinkle some Parmesan cheese on top and Viola! Delicioso!
Complete with a side salad and it is an easy dinner!
Tuesday, November 6, 2007
Cobb Salad
OK, this is really easy (if you have all the stuff anyway), and even my kids love it - my daughter even requested this for her birthday.
Romaine lettuce - 1 head
Tomatoes
Cheese
Turkey (sometimes I use thickly sliced lunch meat, but I love the cooked turkey breast from Costco that you can cut into chunks)
Chicken (rotisserie chicken is really good) in chunks
hard - boiled eggs (1 per person that is eating)
bacon (i use the Costo pre-cooked that is by the eggs - not the one that is not in the fridge) or you can cook it up from fresh, then chop it)
Put all the ingredients together and mix with ranch. Delicious.
Romaine lettuce - 1 head
Tomatoes
Cheese
Turkey (sometimes I use thickly sliced lunch meat, but I love the cooked turkey breast from Costco that you can cut into chunks)
Chicken (rotisserie chicken is really good) in chunks
hard - boiled eggs (1 per person that is eating)
bacon (i use the Costo pre-cooked that is by the eggs - not the one that is not in the fridge) or you can cook it up from fresh, then chop it)
Put all the ingredients together and mix with ranch. Delicious.
Applebee's Oriental Chicken Salad
. . . or so they say!
Breaded chicken strips cooked and cut up. (I grill mine)
5 cups of mixed romaine lettuce, cabbage, or greens of your choice.
Carrots, if desired
Sliced almonds (sometimes I toast them under the broiler)
Rice noodles (I use La Choy found in the oriental section)
1 small can mandarin oranges
Dressing:
3 T honey
1 ½ tsp white vinegar
4 tsp mayonnaise
1 T grey poupon dijon mustard
1/8 tsp sesame oil
Breaded chicken strips cooked and cut up. (I grill mine)
5 cups of mixed romaine lettuce, cabbage, or greens of your choice.
Carrots, if desired
Sliced almonds (sometimes I toast them under the broiler)
Rice noodles (I use La Choy found in the oriental section)
1 small can mandarin oranges
Dressing:
3 T honey
1 ½ tsp white vinegar
4 tsp mayonnaise
1 T grey poupon dijon mustard
1/8 tsp sesame oil
Thursday, November 1, 2007
Caramel Popcorn
I made this the other day and it was fantastic. I tell you, there is not much better than freshly made caramel popcorn, especially in the fall
5-6 cups of cooked popcorn (I just used microwave popcorn)
1/2 cup butter
1 cup brown sugar
1/2 cup corn syrup
1/2 can sweetened condensed milk
1/2 tsp salt
1/2 tsp baking soda
Combine butter, brown sugar, corn syrup, milk and salt together in a saucepan. Bring to a boil. Boil for about 5 minutes (do not over cook, I did that and it made the caramel too hard). Remove from heat. Add 1/2 tsp baking soda and stir. Pour over popped popcorn and mix
5-6 cups of cooked popcorn (I just used microwave popcorn)
1/2 cup butter
1 cup brown sugar
1/2 cup corn syrup
1/2 can sweetened condensed milk
1/2 tsp salt
1/2 tsp baking soda
Combine butter, brown sugar, corn syrup, milk and salt together in a saucepan. Bring to a boil. Boil for about 5 minutes (do not over cook, I did that and it made the caramel too hard). Remove from heat. Add 1/2 tsp baking soda and stir. Pour over popped popcorn and mix
Easy Apricot Chicken
1 envelope onion soup mix
1 small bottle Russian Dressing (Catalina)
1 c. apricot preserves
4 chicken breasts
Stir all ingredients together and pour over skinlss/boneless chicken in a 9x13 baking dish. Let it marinate in the fridge for a couple of hours. Bake at 400 degrees for about 45 minutes or until chicken is cooked. Serve over rice.
1 small bottle Russian Dressing (Catalina)
1 c. apricot preserves
4 chicken breasts
Stir all ingredients together and pour over skinlss/boneless chicken in a 9x13 baking dish. Let it marinate in the fridge for a couple of hours. Bake at 400 degrees for about 45 minutes or until chicken is cooked. Serve over rice.
Cucumber Dill Toasties
Oh my goodness, I love these, I could eat these as a meal alone, especially the ones Laura makes, she has it down to a science. Anyway, it is a great appetizer for a party
1 8oz package cream cheese, softened
1 .7 oz pkg good season Italian dressing mix
1/2 c. mayonnaise
1 French baguette, cut into 1/2 inch thick slices
1 cucumber sliced (English)
2 tsp dried dill weed
Toast bread slices under the broiler. Set aside to cool. In a medium bowl, mix together cream cheese, dressing mix and mayonnaise. Spread a thin layer of the cream cheese mixture on each slice of toasted bread, and then top with a slice of cucumber. Sprinkle with dill. You can make this ahead and keep it in the fridge, chilled.
1 8oz package cream cheese, softened
1 .7 oz pkg good season Italian dressing mix
1/2 c. mayonnaise
1 French baguette, cut into 1/2 inch thick slices
1 cucumber sliced (English)
2 tsp dried dill weed
Toast bread slices under the broiler. Set aside to cool. In a medium bowl, mix together cream cheese, dressing mix and mayonnaise. Spread a thin layer of the cream cheese mixture on each slice of toasted bread, and then top with a slice of cucumber. Sprinkle with dill. You can make this ahead and keep it in the fridge, chilled.
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