Fresh Banana Cake with a Coconut-Lime Buttercream and Toasted Coconut
Light and Airy White Cupcake with a Meringue Frosting
Our yummy chocolaty brownies in cupcake form
Light and airy Root Beer Cake with our Vanilla Buttercream
We cooked up way to much corn this past Fourth of July and I somehow ended up with 12 ears of cooked corn on the cob. I just could not let this yummy stuff go to waste so I made it into leftovers with a twist. With a family as big as ours you just don’t waste food.
Fried Corn with a Kick
12 ears corn on the cob, cut off the cob
1/2lb bacon, cut into 1 inch pieces (approx 6 slices)
1 onion, diced
1 red pepper, diced
1tsp chilli powder
1/8tsp cayenne pepper
salt and pepper to taste
In a large frying pan fry bacon until crisp, draining bacon grease as needed. Add onion and peppers and cook until onions are translucent. Add corn and spices and cook 5-10 minutes until corn is throughly warmed.
I started with my Chicken and made my Chicken Broth.
Tonight I kept it simple, chicken, water, sea salt, pepper, poultry seasoning, bay leaves, thyme leaves and rosemary.
Once done I chopped up my chicken and set aside 3 cups of the broth.
I then chopped up red potatoes, carrots, onion and celery and added to the remainder of broth. adding water if needed to cover veggies and brought to a boil and cooked until fork tender. Fork tender is usually around 10 minutes, it depends on your stove and elevation and that type of fun stuff. I cook at 4000ft above sea level so things take a lil longer for me. Once done I drained the veggies and returned to the pot. Next I added the chicken broth and diced chicken to the pot. Next I added garlic and cream and brought to a boil and sifted in flour until thickened. The frozen part is important. When you use frozen peas, they stay bright green and don’t get all mushy. Then again I may just have pea issues;) Lastly, pour the chicken and veggies into a greased 13×9 baking dish.
Biscuits were next… In a large bowl add flour and sugar, cut in shortening until it looks like coarse crumbs and add milk until well moistened. You may not need the full 2 cups. Place on a floured surface and roll out…you want them about a inch or a little less thick. I chose to cut out mine and just place on top. Doing this I had few leftover to bake on their own. You can just add the rolled out biscuit dough on top of the chicken/veggie mixture as well… I’ll let you decide how you want to make yours.
Finally I placed my baking dish on a cookie sheet just in case I had any spills and baked for 20 minutes, until the biscuits were golden.
Now doesn’t that look yummy?
4 cups diced cooked chicken
4 cups diced red potatoes
2 cups carrots
1 onion diced
1 stalk celery, chopped
4 cloves garlic
1t poultry season
fresh black pepper
3 cups of good chicken broth (this helps flavor your dish)
2 cups heavy cream
1/3 cup flour
1/2 cup frozen peas
4 1/2 cups self rising flour
1 1/2 cups shortening
2 cups milk
additional flour for rolling out.
Bake in a preheated to 425 for 20
I love to eat Mexican food and for the longest time I was afraid to make Enchiladas. Then one day I found a recipe on Allrecipes.com and tried it out. True to form, not entirely following the recipe. I had to add my own little touches. The enchilada’s I made were awesome and became a regular in our house. Every time I made the enchiladas I would do something different and now they are almost completely from scratch.
2lbs (approx.3 boneless skinless chicken breast) cooked and shredded
1 small onion,diced
2-4 cloves garlic, minced
2 jalapeno’s (seeded if desired to control the heat)
1 red pepper,diced
1 can diced green chili’s
8oz pepperjack cheese, diced
2 cups milk
10 tortillas (I used whole wheat)
cilantro (optional for the cilantro haters out there)
black pepper, fresh ground to taste
2 cups of cheddar or Mexican cheese, shredded (optional)
For the chicken you can use rotisserie chicken from the store or bake it or grill it. I prefer to boil it as follows:
2lbs chicken breast
8 cups water
1t red pepper flakes
sea salt and fresh ground pepper
boil chicken until done/no longer pink inside. Set aside chicken and onions to cool, to shred for later.
in frying pan melt 2TB butter and add onion, garlic, red pepper,green chili’s, and jalepenos. Cook until Onions are transluscent and pepper’s are soft.
Add milk and flour (I use a tupperware quick shake) and diced pepperjack cheese. This will make a creamy cheese sauce. Add cilantro if desired and fresh ground black pepper, to taste.
Take shredded chicken and mix with 1 cup of sauce mixture and mix well. Place 1/4-1/2cup mixture in middle of tortilla and roll .
Once all tortilla’s are rolled pour creamy cheese and veggie sauce over tortilla’s. If desired cover with shredded cheese.
Bake at 350 for 30 minutes
Voila there you go almost completely scratch made enchiladas… You could go that extra mile and make your own homemade tortilla’s and use fresh green chili’s but that is up to you. With 4 kids i’ll stick to the premade tortilla’s and my Hatch green chili’s
Cran Nut Chicken Salad
approx 2lbs cooked chicken breast, shredded
1/2 cup Mayo
2Tb apple cider vinager
1/2 cup Craisens
2/3 cup sliced almonds
1 stalk celery diced
Combine all ingredients and serve on your favorite sandwich bread.
>Chicken Broth is EASY to make and it just needs a little thinking ahead of time.
approx 2lbs of chicken breast
8 cups water
small onion sliced
4 cloves garlic, crushed
any other seasoning you like (carrot, celery, bay leaf, etc.)
Chicken Broth can be made to YOUR taste and that is what is good about homemade broth. You need low sodium, you can control the sodium by how much salt you put in it. Your broth can be as flavorful as you like it. Some recipes you need a flavorful broth, others a mild (for ex. if you are using as a replacement for white wine).
After seasoning boil chicken breast for a hour, a low boil. Once chicken is done remove and allow broth to cool before straining into a container to store.
It is summertime and one thing that means is simple meals and there is nothing better than salad. I try to keep either salad ingredients if not some sort of salad in my fridge at all times. Pasta salads are a quick go to and are great for light filling meals. My Super Easy Pasta Salad definitely fits the bill. It has a great balance of pasta, meat, veggies and cheese. How can you go wrong when there is cheese involved?
My Super Easy Pasta Salad is an extremely easy to make pasta salad. I cannot even begin to tell you how many times I have made it over the years. It is always a huge hit at potlucks and i’m always asked for the recipe. When I tell people the recipe they are always shocked at how easy and good this recipe is. Sure, you could make your own dressing but this recipe uses store bought for the easy factor.
Make it for yourself and see how good it is!
Super Easy Pasta Salad
- 2 13oz bags frozen tortelenni (cooked per package directions)
- 16oz diced ham
- 1 red pepper, diced
- 1 small red onion, diced
- 1 cup tomatoes (diced roma’s or halved grape tomatoes)
- 6oz baby spinach
- 16oz whole milk mozzarella, diced
- 2.25oz can sliced black olives
- 14oz bottle Zesty Italian salad dressing (I typically use Kraft)
- Shredded Parmesan cheese to garnish
- Combine all ingredients except salad dressing.
- Add enough dressing to coat. Somedays I use the whole bottle, others almost the whole bottle.
- Garnish with shredded Parmesan.
Previous 1 … 36 37 38 39 Next