from AmericanFamily.com
serves 8
Ingredients:
2 lbs boneless, skinless chicken thighs
1 lb smoked sausage, cut into 1 inch slices
1 large onion, diced
1 large green pepper, seeded and chopped
3 celery stalks, chopped
1 (28 oz) diced tomatoes with juice
3 cloves garlic, diced
2 c chicken broth
1 T Cajun or Creole spice mix
1 t dried thyme
1 t dried oregano
1 lb extra large shrimp, pealed and deveined
1 3/4 c long-grain rice
parsley (optional)
Directions:
Combine chicken, sausage, onion, green pepper, celery, tomatoes, garlic, chicken broth, spice mix, thyme, and oregano in large (5 qt) slow cooker. Cook on low for 5 hours.
Add shrimp and rice; raise heat to high and cook for 30 mins more. Sprinkle with chopped parsley if desired.
Nutritional Jazz: 457 calories; 621 mg sodium; 43 g protein.
Friday, January 20, 2012
Thursday, January 19, 2012
German Pot roast
From my friend Ryan, Danke!
Serves 8
Ingredients:
1 (2 1/2-3 lb) boneless beef chuck roast
1 T cooking oil
2 c sliced carrots (2)
2 c chopped onions (2 large)
1 c sliced celery (2 stalks)
1/2 c chopped kosher dill pickle (or to taste)
1/2 c dry red wine or 1/2 c beef broth
1/3 c German mustard
1/2 t fresh coarse ground black pepper
1/4 t ground cloves
2 bay leaves
2 T all-purpose flour
2 T dry red wine or 2 T beef broth
hot cooked spaetzle noodles or cooked noodles
snipped fresh parsley (optional)
minced garlic to taste 2-3 cloves(optional)
Directions:
1 Trim fat from meat.
2 If necessary, cut roast to fit into a 3-1/2- or 4-quart slow cooker.
3 In a large skillet brown the meat on all sides in hot oil and drain fat.
4 In the cooker, combine the carrots, onions, celery, and pickles.
5 Place the meat on top of vegetables.
6 In a small bowl combine the 1/2 cup red wine, the mustard, pepper, cloves, and bay leaves (and garlic if desired).
7 Pour over meat and vegetables in cooker.
8 Cover and cook on low-heat setting for 8 to 10 hours or on high-heat setting for 4 to 5 hours.
9 Remove the meat from the cooker and place on a serving platter; cover with foil to keep warm.
FOR GRAVY:.
Transfer vegetables and cooking liquid to a 2-quart saucepan. Skim fat and discard bay leaves. In a small bowl, stir together flour and the 2 tablespoons wine. Stir into the mixture in saucepan. Cook and stir over medium heat until thickened and bubbly. Cook and stir for 1 minute more. Serve with vegetables, gravy, and hot cooked spaetzle. If desired, sprinkle with parsley.
Serves 8
Ingredients:
1 (2 1/2-3 lb) boneless beef chuck roast
1 T cooking oil
2 c sliced carrots (2)
2 c chopped onions (2 large)
1 c sliced celery (2 stalks)
1/2 c chopped kosher dill pickle (or to taste)
1/2 c dry red wine or 1/2 c beef broth
1/3 c German mustard
1/2 t fresh coarse ground black pepper
1/4 t ground cloves
2 bay leaves
2 T all-purpose flour
2 T dry red wine or 2 T beef broth
hot cooked spaetzle noodles or cooked noodles
snipped fresh parsley (optional)
minced garlic to taste 2-3 cloves(optional)
Directions:
1 Trim fat from meat.
2 If necessary, cut roast to fit into a 3-1/2- or 4-quart slow cooker.
3 In a large skillet brown the meat on all sides in hot oil and drain fat.
4 In the cooker, combine the carrots, onions, celery, and pickles.
5 Place the meat on top of vegetables.
6 In a small bowl combine the 1/2 cup red wine, the mustard, pepper, cloves, and bay leaves (and garlic if desired).
7 Pour over meat and vegetables in cooker.
8 Cover and cook on low-heat setting for 8 to 10 hours or on high-heat setting for 4 to 5 hours.
9 Remove the meat from the cooker and place on a serving platter; cover with foil to keep warm.
FOR GRAVY:.
Transfer vegetables and cooking liquid to a 2-quart saucepan. Skim fat and discard bay leaves. In a small bowl, stir together flour and the 2 tablespoons wine. Stir into the mixture in saucepan. Cook and stir over medium heat until thickened and bubbly. Cook and stir for 1 minute more. Serve with vegetables, gravy, and hot cooked spaetzle. If desired, sprinkle with parsley.
5 ingredient quiche
serves 6
Ingredients:
5 large eggs
1 c milk
1 t salt
1 frozen pie crust
1 1/2 c shredded cheddar cheese
Directions:
1 Preheat the oven to 375 degrees.
2 In a medium mixing bowl, beat the eggs with a wire whisk.
3 Add the milk and the salt, stirring well to mix.
4 In the bottom of the pie crust, sprinkle the cheese.
5 Pour egg mixture over the cheese.
6 Bake for 35 to 40 minutes or until a knife inserted in the center comes out clean.
Ingredients:
5 large eggs
1 c milk
1 t salt
1 frozen pie crust
1 1/2 c shredded cheddar cheese
Directions:
1 Preheat the oven to 375 degrees.
2 In a medium mixing bowl, beat the eggs with a wire whisk.
3 Add the milk and the salt, stirring well to mix.
4 In the bottom of the pie crust, sprinkle the cheese.
5 Pour egg mixture over the cheese.
6 Bake for 35 to 40 minutes or until a knife inserted in the center comes out clean.
Thursday, January 12, 2012
Mediterranean Lasagna
Ingredients
12 lasagna noodles
1 package (19.76 oz) Italian links (casings removed) or (16 oz) Italian sausage (I like Johnsonville best)
1 medium onion, chopped
1 T chopped garlic
1 jar (45 oz) pasta sauce
1 container (15 oz) ricotta cheese
1 egg
2/3 c grated Parmesan cheese
3 c chopped fresh spinach, packed
2 c shredded mozzarella cheese
Directions
Prepare noodles according to package directions; drain & set aside. Saute Italian sausage, onion and garlic in skillet until sausage is browned, drain. Add pasta sauce to sausage mixture and set aside. In medium bowl, blend ricotta cheese, eggs, and 1/4 c Parmesan cheese & set aside.
Coat 9x13 baking dish with non-stick spray and spread 1 cup of sausage mixture on the bottom. Top with 3 lasagna noodles. Spread 1/4 c of ricotta cheese mixture on the noodles and layer with 1 c of sausage mixture. Sprinkle 1 c of spinach and 1/2 c mozzarella cheese. Repeat this whole process 3 more times starting w/ noodles; top w/ 1/4 c Parmesan cheese to finish.
Bake uncovered at 350F for 45 mins until hot & bubbly. Let stand 10 mins before cutting.
12 lasagna noodles
1 package (19.76 oz) Italian links (casings removed) or (16 oz) Italian sausage (I like Johnsonville best)
1 medium onion, chopped
1 T chopped garlic
1 jar (45 oz) pasta sauce
1 container (15 oz) ricotta cheese
1 egg
2/3 c grated Parmesan cheese
3 c chopped fresh spinach, packed
2 c shredded mozzarella cheese
Directions
Prepare noodles according to package directions; drain & set aside. Saute Italian sausage, onion and garlic in skillet until sausage is browned, drain. Add pasta sauce to sausage mixture and set aside. In medium bowl, blend ricotta cheese, eggs, and 1/4 c Parmesan cheese & set aside.
Coat 9x13 baking dish with non-stick spray and spread 1 cup of sausage mixture on the bottom. Top with 3 lasagna noodles. Spread 1/4 c of ricotta cheese mixture on the noodles and layer with 1 c of sausage mixture. Sprinkle 1 c of spinach and 1/2 c mozzarella cheese. Repeat this whole process 3 more times starting w/ noodles; top w/ 1/4 c Parmesan cheese to finish.
Bake uncovered at 350F for 45 mins until hot & bubbly. Let stand 10 mins before cutting.
Wednesday, December 21, 2011
Asian chicken soup
marked advanced because of the non-measurements. From my homey, Brandi.
chicken stock
LOTS of minced garlic and ginger (when you think it might be too much, add more)
sliced baby carrots and cooked
shredded chicken
Boil it until the carrots are soft. Then reduce the heat until it's no longer boiling at all.
Add sliced green onions (white and green parts), sesame oil (2 T), chopped cilantro and won ton wrappers sliced to noodle size. If the water is boiling, the wrappers turn to paste, and the onions and cilantro get brown.So, the not boiling is an important step. Depending on the strength of your stock may need to add water or salt.
**Add a sliced hot pepper if you wanted heat.**- optional
chicken stock
LOTS of minced garlic and ginger (when you think it might be too much, add more)
sliced baby carrots and cooked
shredded chicken
Boil it until the carrots are soft. Then reduce the heat until it's no longer boiling at all.
Add sliced green onions (white and green parts), sesame oil (2 T), chopped cilantro and won ton wrappers sliced to noodle size. If the water is boiling, the wrappers turn to paste, and the onions and cilantro get brown.So, the not boiling is an important step. Depending on the strength of your stock may need to add water or salt.
**Add a sliced hot pepper if you wanted heat.**- optional
Vegan chili
From my friend, Kiley. Perfect for our meatless nights!
1 lb of firm tofu chopped into ½ inch cubes*
1 lb of dried black beans**
1 bag of frozen corn thawed
1 small white onion diced and sauted in olive oil
3 T minced garlic
½ T oregano
½ T basil
1 T sugar
2 T cumin
1 liberal sprinkle of crushed red peppers
Salt to taste
1 jar of salsa (I like to use a big jar of salsa or two little jars really.)
Water
1. Chop and sauté the onion until the onion pieces become clear. Add in the garlic, and cubed tofu. Once the tofu is added you may want to add a little bit more olive oil, but you are not frying the tofu so don’t add much oil. Add in other spices and sugar. Stir to coat the onions and tofu in seasonings.
2. Once the tofu seems to be heated through go ahead and add in the beans, corn, and salsa. Stir together. Add in as much water as you would like depending on how thick or soupy you want the chili to be. Salt to taste.
3. Let it simmer for awhile. Simmering for awhile really makes sure the tofu soaks up all of the spices.
1 lb of firm tofu chopped into ½ inch cubes*
1 lb of dried black beans**
1 bag of frozen corn thawed
1 small white onion diced and sauted in olive oil
3 T minced garlic
½ T oregano
½ T basil
1 T sugar
2 T cumin
1 liberal sprinkle of crushed red peppers
Salt to taste
1 jar of salsa (I like to use a big jar of salsa or two little jars really.)
Water
1. Chop and sauté the onion until the onion pieces become clear. Add in the garlic, and cubed tofu. Once the tofu is added you may want to add a little bit more olive oil, but you are not frying the tofu so don’t add much oil. Add in other spices and sugar. Stir to coat the onions and tofu in seasonings.
2. Once the tofu seems to be heated through go ahead and add in the beans, corn, and salsa. Stir together. Add in as much water as you would like depending on how thick or soupy you want the chili to be. Salt to taste.
3. Let it simmer for awhile. Simmering for awhile really makes sure the tofu soaks up all of the spices.
Wednesday, December 14, 2011
Lisa's Pasties
These are my MIL's Pasties. The definition of comfort food.
Filling
2 lbs Hamburger - very lean and raw
1 large Onion - chopped
carrots (abt 4-5 reg sized ones) - grated
potatoes - diced in cubes
salt and pepper to taste.
pie crust
Mix all but pie crust together well. Be sure there is lots of each. Be generous on the pepper and reasonable on the salt. If using red potatoes leave the skin on if russets - peel first.
Pie Crust
(proportional recipe)
4 parts flour (4 cups)
2 parts Crisco (2 cups)
1 part water (1 cup)
1 teaspoon salt to the above amounts or adjust as increased.
Mix salt into flour first, then add in Crisco, mix well with mixer on low or by hand with a pastry blender. Then add in water. Cover mixer with a towel to catch flying stuff... :)
Chill dough before trying to work with it.
Any extra dough can be rolled into balls then some light flouring and put in a ziplock and store in freezer for later. They thaw really fast. Like in 15 minutes or so.
Roll out pie crust to about 6-8 inch diameters. Put meat mixture on one side then fold crust over top like a turnover. Pinch/fold ends. Put slits in top with a knife to vent. Place on a well greased/sprayed baking sheet. Bake about an hour at 375. Done when potatoes are tender. Test with a toothpick.
Eat with ketchup or gravy of choice.
Filling
2 lbs Hamburger - very lean and raw
1 large Onion - chopped
carrots (abt 4-5 reg sized ones) - grated
potatoes - diced in cubes
salt and pepper to taste.
pie crust
Mix all but pie crust together well. Be sure there is lots of each. Be generous on the pepper and reasonable on the salt. If using red potatoes leave the skin on if russets - peel first.
Pie Crust
(proportional recipe)
4 parts flour (4 cups)
2 parts Crisco (2 cups)
1 part water (1 cup)
1 teaspoon salt to the above amounts or adjust as increased.
Mix salt into flour first, then add in Crisco, mix well with mixer on low or by hand with a pastry blender. Then add in water. Cover mixer with a towel to catch flying stuff... :)
Chill dough before trying to work with it.
Any extra dough can be rolled into balls then some light flouring and put in a ziplock and store in freezer for later. They thaw really fast. Like in 15 minutes or so.
Roll out pie crust to about 6-8 inch diameters. Put meat mixture on one side then fold crust over top like a turnover. Pinch/fold ends. Put slits in top with a knife to vent. Place on a well greased/sprayed baking sheet. Bake about an hour at 375. Done when potatoes are tender. Test with a toothpick.
Eat with ketchup or gravy of choice.
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