I am a horrible blogger.. HORRIBLE. Mostly because I have this sudden inspiration to start a blog and I keep up with it pretty well for a month or so then it goes completely downhill and there are months and months between posts. As a child I could never keep up with a journal or diary, even if I really wanted to. That being said I will try to be better about blogging at least once a month but no promises. I did promise however to give my wonderful mother in law, Susan, this recipe but because it is pretty amazing and so easy I thought I would share it with everyone. I did not come up with recipe myself but I have added a few spices and such to the original recipe. The best part of the recipe is that you just dump everything into the crock pot and let it do the work.
INGREDIENTS:
1 15-ounce can black beans, rinsed and drained
1 14.5-ounce can diced tomatoes )
1 15-ounce can corn, drained
1/2 cup chopped onion
1/2 cup chopped yellow, green, or red bell pepper
1 10-ounce can enchilada sauce
1 10.75-ounce can condensed cream of chicken soup
1 1/2 cups milk
1 cup shredded Pepper jack cheese
3 chicken breasts, frozen, thawed or pre-cooked..doesn't matter
1 tsp of chili powder
1 tsp garlic powder
1 tsp Cumin
1 tsp Mexican Oregano
Salt and Pepper to taste
Tortilla chips
What to do:
1. Put the first 5 ingredients in the crock pot and mix them up.
2. Place the Chicken on top of that
3. In a medium bowl whisk together the milk, soup, enchilada sauce, and spices
4. Pour it in the crock pot.
5. Cook on low for 5-7 hours or on high for 3-4 hours.
6. Before serving remove the chicken and shred it with two forks then put it back in the crock pot and mix it all together.
7. Put in bowls, Sprinkle with cheese, and crumbled up tortilla chips. YUM!!
Original Recipe: http://realmomkitchen.com/463/chicken-enchilada-soup-and-my-top-10-soup-recipes/
Wednesday, February 1, 2012
Friday, October 14, 2011
Chick-fil-a Sandwiches
I know it has been quite a while since I blogged last. I was very busy at work for a while then I joined Pinterest and started doing a million projects from that. Since I last posted I have made a lot of great meals and I cannot wait to share some of them with you. This first one was requested by a facebook friend of mine. These sandwiches are amazing! They taste almost the same as chickfila's and are not hard to make.
Ingredients:
4 hamburger buns or other bread (we recently used whole wheat sub sandwich bakery bread from HEB and it was so good for this recipe)
4 chicken breasts
Canola oil, peanut oil, or vegetable oil
1 egg
1 cp milk
2.5 Tblsp powdered sugar
.5 tsp pepper
2 tsp salt
Hamburger sliced pickles (optional)
2/3 cp pickle juice (optional)
Directions:
1. In a large ziploc baggie put the pickle juice and the chicken breast. Make sure the chicken gets covered well with the juice then put in the fridge for 15-20 minutes.
2. While the chicken is marinating, fill a stock pot 1/3 of the way with oil and heat to 300 degrees.
3. In a medium sized bowl whisk together the egg and milk until well blended. In another medium bowl mix together flour, powdered sugar, pepper, and salt.
4. Take chicken and lightly cover with flour mixture, then dip it in the egg mixture covering completely, then back to the flour mixture making sure it is well covered.
5. When oil is heated place the chicken in the oil, make sure you turn the heat up on the burner a bit so that the oil doesn't get cooler than 200 degrees.
6. Fry until the chicken is golden brown and cooked all the way through. Pat off extra oil with a paper towel.
7. Toast the bread of your choice, and put the chicken and pickles on.
Servings: 4
*original recipe is from food.com by babygirl65
Ingredients:
4 hamburger buns or other bread (we recently used whole wheat sub sandwich bakery bread from HEB and it was so good for this recipe)
4 chicken breasts
Canola oil, peanut oil, or vegetable oil
1 egg
1 cp milk
2.5 Tblsp powdered sugar
.5 tsp pepper
2 tsp salt
Hamburger sliced pickles (optional)
2/3 cp pickle juice (optional)
Directions:
1. In a large ziploc baggie put the pickle juice and the chicken breast. Make sure the chicken gets covered well with the juice then put in the fridge for 15-20 minutes.
2. While the chicken is marinating, fill a stock pot 1/3 of the way with oil and heat to 300 degrees.
3. In a medium sized bowl whisk together the egg and milk until well blended. In another medium bowl mix together flour, powdered sugar, pepper, and salt.
4. Take chicken and lightly cover with flour mixture, then dip it in the egg mixture covering completely, then back to the flour mixture making sure it is well covered.
5. When oil is heated place the chicken in the oil, make sure you turn the heat up on the burner a bit so that the oil doesn't get cooler than 200 degrees.
6. Fry until the chicken is golden brown and cooked all the way through. Pat off extra oil with a paper towel.
7. Toast the bread of your choice, and put the chicken and pickles on.
Servings: 4
*original recipe is from food.com by babygirl65
Saturday, August 13, 2011
Chicken Fried Steak with Gravy
As any Texan knows, chicken fried steak is a major staple of Texas dining. I've never met someone who doesn't like it and would be shocked if I ever did. When I go out to eat chicken friend steak is definitely one of things I choose a lot of the time, so why not bring this delight home? My sister-in-law moved to Australia a few months ago and she loves chicken fried steak (and probably is having a hard time finding it there) so this post is dedicated Erin. Enjoy.
What you need:
4 beef cutlets or cube steaks
1 egg
1/4 cp milk
1-2 cps flour
veggie or canola oil
1/2 tsp salt
1/4 tsp pepper
1/4 tsp paprika
What to do:
1. Fill skillet with about 1/2" of oil and heat to about 350 degrees. Beat together milk and egg in small shallow container. Put flour in a separate but similar container.
2. Mix together salt, pepper and paprika and sprinkle both sides of steaks
3. Dip the steaks in the flour to cover them and shake off excess. Then dip in the egg mixture to moisten, then back in the flour mixture. (the more times you repeat this step the thicker the breading will be)
4. Carefully fry each steak for a few minutes on both sides until golden brown and cooked throughout. Move to paper towels to remove excess oil. Serve with gravy (recipe below)
Gravy
1. After you finish frying the steaks remove all oil except 3 Tblsps from skillet (try to keep the brown bits in the pan, they taste yummy!) Add 3 Tblsp of flour to oil and stir quickly and continuously for about 2 minutes over medium-high heat
2. Mix together in a bowl 3/4 cp of milk and 3/4 cp of water.
3. Stir in milk mix to oil and flour. Reduce heat to low-medium and stir constantly until it is bubbly and desired thickness. (add more fluid if it gets too thick)
**This recipe is from the Texas Cooking website
What you need:
4 beef cutlets or cube steaks
1 egg
1/4 cp milk
1-2 cps flour
veggie or canola oil
1/2 tsp salt
1/4 tsp pepper
1/4 tsp paprika
What to do:
1. Fill skillet with about 1/2" of oil and heat to about 350 degrees. Beat together milk and egg in small shallow container. Put flour in a separate but similar container.
2. Mix together salt, pepper and paprika and sprinkle both sides of steaks
3. Dip the steaks in the flour to cover them and shake off excess. Then dip in the egg mixture to moisten, then back in the flour mixture. (the more times you repeat this step the thicker the breading will be)
4. Carefully fry each steak for a few minutes on both sides until golden brown and cooked throughout. Move to paper towels to remove excess oil. Serve with gravy (recipe below)
Gravy
1. After you finish frying the steaks remove all oil except 3 Tblsps from skillet (try to keep the brown bits in the pan, they taste yummy!) Add 3 Tblsp of flour to oil and stir quickly and continuously for about 2 minutes over medium-high heat
2. Mix together in a bowl 3/4 cp of milk and 3/4 cp of water.
3. Stir in milk mix to oil and flour. Reduce heat to low-medium and stir constantly until it is bubbly and desired thickness. (add more fluid if it gets too thick)
**This recipe is from the Texas Cooking website
Saturday, July 9, 2011
Italiano Loaf (for a bread machine)
This bread is AMAZING. I could eat it with anything but it goes really well with the ravioli recipe I just posted. A bonus to making fresh bread is it makes your house smell like heaven.
This recipe is for a bread machine that makes 1 1/2 lb loaves (12 slices)
Ingredients:
1 cp plus 2 Tblsp of water
2 Tbls butter, softened
3 cps flour for bread making (NOT all purpose flour)
2 Tblsp dry milk
1 envelope dry italian dressing mix
3 Tblsp sugar
2 1/4 tsp bread machine yeast
Directions:
1. Add all ingredients in order listed (make sure the yeast does not touch the liquid)
2. Select basic/white cycle with medium or light crust. Let it cook, and cool. Then pig out!
This recipe is for a bread machine that makes 1 1/2 lb loaves (12 slices)
Ingredients:
1 cp plus 2 Tblsp of water
2 Tbls butter, softened
3 cps flour for bread making (NOT all purpose flour)
2 Tblsp dry milk
1 envelope dry italian dressing mix
3 Tblsp sugar
2 1/4 tsp bread machine yeast
Directions:
1. Add all ingredients in order listed (make sure the yeast does not touch the liquid)
2. Select basic/white cycle with medium or light crust. Let it cook, and cool. Then pig out!
Beef Ravioli with Butter Cream Sauce
The only ravioli I have ever had was out of a can and it was disgusting, thus I have never tried it again. This recipe is definitely much better than anything out of a can and I really like it. I should warn you it takes a long time to make, especially if you're a pasta newbie, like me. It took me about 2 hours to make this completely. It is not that hard to make so do not be scared. Enjoy.
Pasta Recipe
Ingredients:
1 egg beaten
1/2 tsp salt
1 cp flour
2-3 Tblsp water
Directions:
1. In a medium bowl, combine flour and salt. Make a well in the flour, add the slightly beaten egg, and mix. Mixture should form a stiff dough. If needed, stir in the water 1 Tblsp at a time until dough sticks together.
2. On a lightly floured surface knead dough for 3-4 minutes. Wrap in saran wrap and let sit for 15 minutes.
3. Before you begin rolling out your dough, you should have your filling ready (see recipe below)
4. Start by rolling out your dough into two very thin sheets, on a lightly floured surface. Cut them into manageable sizes if you need to.
5. Lay pasta sheets onto lightly floured surface. One sheet will be the bottom half of the ravioli and the other will be the top. Cover one sheet of dough with a damp cloth to keep it from drying out.
6. Using a small ice-cream scoop or similar tool, scoop small balls of filling onto one of the sheets, making sure they are far enough apart to seal the dough between each of them.
7. Make an egg wash (1 egg, beaten mixed with a few tablespoons of water) and coat pasta around each filling ball.
8. Gently lay other pasta sheet on top of the first one. Work out any air bubbles by pushing the air from the edge of the filling to the edge of the pasta with your fingers. (trapped air will cause ravioli to explode when cooking)
9. Cut the ravioli into whatever shape you want, I did squares because it was the easiest. Use a fork to crimp the edge of the ravioli.
10. When ready to cook boil water in a large sauce pan or a stock pot and gently place ravioli in the water. When they float they are ready, it should only take a minute for them to cook. Remove from water, plate, and cover with sauce.
Ravioli Filling Recipe
Ingredients:
1/2 lb of ground beef
1 egg
1 Tblsp of parsley
3 medium garlic cloves, chopped
1/2 cp romano cheese, grated (or similar italian cheese)
1 cup grated bread crumbs (if using store bought bread crumbs only use 3/4 cp)
Directions:
1. Lightly brown meat in skillet, drain off any fat and let cool.
2. Once cool, add the rest of the ingredients and mix well.
3. But back onto medium heat and cook for a few minutes, stirring continually. Remove from heat and cover.
Butter Cream Sauce Recipe
Ingredients:
1 1/2 Tblsp olive oil
1/2 small onion
1/2 Tblsp flour
3 oz Chicken broth
2 oz Romano cheese
1/2 Tblsp butter
2 oz milk
1 oz water
Directions:
1. Heat oil in sauce pan and add onions. Cook for a few minutes stirring occasionally.
2. Add flour and stir well for a few minutes.
3. Add the rest of the ingredients and mix.
4. Bring to a boil and let reduce. Once sauce thickens to desired consistency, remove from heat and pour over ravioli.
Pasta Recipe
Ingredients:
1 egg beaten
1/2 tsp salt
1 cp flour
2-3 Tblsp water
Directions:
1. In a medium bowl, combine flour and salt. Make a well in the flour, add the slightly beaten egg, and mix. Mixture should form a stiff dough. If needed, stir in the water 1 Tblsp at a time until dough sticks together.
2. On a lightly floured surface knead dough for 3-4 minutes. Wrap in saran wrap and let sit for 15 minutes.
3. Before you begin rolling out your dough, you should have your filling ready (see recipe below)
4. Start by rolling out your dough into two very thin sheets, on a lightly floured surface. Cut them into manageable sizes if you need to.
5. Lay pasta sheets onto lightly floured surface. One sheet will be the bottom half of the ravioli and the other will be the top. Cover one sheet of dough with a damp cloth to keep it from drying out.
6. Using a small ice-cream scoop or similar tool, scoop small balls of filling onto one of the sheets, making sure they are far enough apart to seal the dough between each of them.
7. Make an egg wash (1 egg, beaten mixed with a few tablespoons of water) and coat pasta around each filling ball.
8. Gently lay other pasta sheet on top of the first one. Work out any air bubbles by pushing the air from the edge of the filling to the edge of the pasta with your fingers. (trapped air will cause ravioli to explode when cooking)
9. Cut the ravioli into whatever shape you want, I did squares because it was the easiest. Use a fork to crimp the edge of the ravioli.
10. When ready to cook boil water in a large sauce pan or a stock pot and gently place ravioli in the water. When they float they are ready, it should only take a minute for them to cook. Remove from water, plate, and cover with sauce.
Ravioli Filling Recipe
Ingredients:
1/2 lb of ground beef
1 egg
1 Tblsp of parsley
3 medium garlic cloves, chopped
1/2 cp romano cheese, grated (or similar italian cheese)
1 cup grated bread crumbs (if using store bought bread crumbs only use 3/4 cp)
Directions:
1. Lightly brown meat in skillet, drain off any fat and let cool.
2. Once cool, add the rest of the ingredients and mix well.
3. But back onto medium heat and cook for a few minutes, stirring continually. Remove from heat and cover.
Butter Cream Sauce Recipe
Ingredients:
1 1/2 Tblsp olive oil
1/2 small onion
1/2 Tblsp flour
3 oz Chicken broth
2 oz Romano cheese
1/2 Tblsp butter
2 oz milk
1 oz water
Directions:
1. Heat oil in sauce pan and add onions. Cook for a few minutes stirring occasionally.
2. Add flour and stir well for a few minutes.
3. Add the rest of the ingredients and mix.
4. Bring to a boil and let reduce. Once sauce thickens to desired consistency, remove from heat and pour over ravioli.
Friday, June 17, 2011
Chocolate Covered Popcorn
Grant loves popcorn more than almost any other food and everyone loves eating chocolate with it for that salty sweet combo. This recipe is beyond easy and its really yummy. Kids will love it, they can even help on the making of it.
Ingredients:
1 bag of your preferred microwave popcorn
1 cp of chocolate chips
1 Tblsp of butter
1. Pop the popcorn the way you always do
2. Pick out the unpopped kernels (you can skip this tedious step, but be careful when you're eating it because the unpopped ones stick to the normal ones and they will hurt your teeth)
3. Put popped popcorn in large bowl.
4. Put chocolate chips and butter in bowl and microwave 30 seconds at a time until melted, smooth, and glossy. Make sure to stir every 30 seconds when you check it.
5. Pour melted chocolate over popcorn and use a wooden spoon to carefully stir until popcorn is well covered.
6. Cover a cookie sheet with wax paper and pour popcorn onto it spreading it out evenly.
7. Put in refrigerator for an hour or two or until chocolate is hard.
8. Break apart large pieces and put in bowl to serve.
Makes enough for 3-4 people to have a nice little snack.
Takes 10 minutes to make then an hour in the fridge.
Ingredients:
1 bag of your preferred microwave popcorn
1 cp of chocolate chips
1 Tblsp of butter
1. Pop the popcorn the way you always do
2. Pick out the unpopped kernels (you can skip this tedious step, but be careful when you're eating it because the unpopped ones stick to the normal ones and they will hurt your teeth)
3. Put popped popcorn in large bowl.
4. Put chocolate chips and butter in bowl and microwave 30 seconds at a time until melted, smooth, and glossy. Make sure to stir every 30 seconds when you check it.
5. Pour melted chocolate over popcorn and use a wooden spoon to carefully stir until popcorn is well covered.
6. Cover a cookie sheet with wax paper and pour popcorn onto it spreading it out evenly.
7. Put in refrigerator for an hour or two or until chocolate is hard.
8. Break apart large pieces and put in bowl to serve.
Makes enough for 3-4 people to have a nice little snack.
Takes 10 minutes to make then an hour in the fridge.
Friday, May 27, 2011
Memorial Weekend Honey BBQ Wings
I made these wings a couple of months ago for a husband who loves wings. He definitely stuffed his face with these and I also enjoyed them. I figured it being Memorial Day weekend it was a good time to blog about an easy party meal or appetizer that is super tasty and sure to impress your guests.
INGREDIENTS:
6-8 cps of vegetable or canola oil
20 Chicken wings and/or drumsticks
1 egg, beaten
1 cup milk
2 cps flour
2 1/2 tsp salt
3/4 tsp black pepper
SAUCE INGREDIENTS:
1 1/4 cps ketchup
1/3 cp white vinegar
1/4 cp molasses
1/4 cp honey
1/2 tsp salt
1/4 tsp onion powder
1/4 tsp chili powder (more if desired)
DIRECTIONS:
1. Combine sauce ingredients in small sauce pan over medium heat. Stir until ingredients are well combined and bring to a boil. Then reduce heat and simmer uncovered for 15-20 minutes.
2. As sauce is simmering, heat 6-8 cps of oil in deep fryer set to 350 degrees or use a stock pot (soup pot) and head oil to same temperature.
3. Combine the egg with the milk in a small bowl, in another small bowl combine the flour, salt and pepper.
4. When oil is hot, dip each wing in the flour mixture, then into the egg mixture, and back in the flour.
5. Fry the wings in the oil for 9-12 minutes until light, golder brown and white throughout. place on paper towel lined plate.
6. When sauce is done place the wings in a large bowl or ziplock bag and pour sauce over them. Stir or mix them until each wing is coated completely. Serve immediately.
Total time: about 30 minutes.
Serving: 20 wings or 2-3 servings if served as a meal.
Have a great holiday weekend!
This recipe originally came from www.food.com and has been modified from its original state.
INGREDIENTS:
6-8 cps of vegetable or canola oil
20 Chicken wings and/or drumsticks
1 egg, beaten
1 cup milk
2 cps flour
2 1/2 tsp salt
3/4 tsp black pepper
SAUCE INGREDIENTS:
1 1/4 cps ketchup
1/3 cp white vinegar
1/4 cp molasses
1/4 cp honey
1/2 tsp salt
1/4 tsp onion powder
1/4 tsp chili powder (more if desired)
DIRECTIONS:
1. Combine sauce ingredients in small sauce pan over medium heat. Stir until ingredients are well combined and bring to a boil. Then reduce heat and simmer uncovered for 15-20 minutes.
2. As sauce is simmering, heat 6-8 cps of oil in deep fryer set to 350 degrees or use a stock pot (soup pot) and head oil to same temperature.
3. Combine the egg with the milk in a small bowl, in another small bowl combine the flour, salt and pepper.
4. When oil is hot, dip each wing in the flour mixture, then into the egg mixture, and back in the flour.
5. Fry the wings in the oil for 9-12 minutes until light, golder brown and white throughout. place on paper towel lined plate.
6. When sauce is done place the wings in a large bowl or ziplock bag and pour sauce over them. Stir or mix them until each wing is coated completely. Serve immediately.
Total time: about 30 minutes.
Serving: 20 wings or 2-3 servings if served as a meal.
Have a great holiday weekend!
This recipe originally came from www.food.com and has been modified from its original state.
Friday, April 22, 2011
Chocolate Chip Cookie Cake with Icing
Chocolate Chip Cookies are pretty much my favorite cookie and dough, but I wanted to do something different so I made them into a cake and added frosting. I made no-butter frosting because I ran out of butter and did not want to run to the store. It taste pretty good and the recipe is good to have when you do run out of butter.
Chocolate Chip Cookie Cake
Ingredients:
3/4 cp Sugar
3/4 cp packed Brown Sugar
1/2 cp Butter, softened
1/2 cp Crisco
1 tsp. Vanilla
2 Large Eggs
2 1/4 cp All Purpose Flour
1 tsp. Baking Soda
1 tsp. Salt
2 cp. Semi-Sweet Chocolate Chips
1 cp. Nuts (optional)
1. Preheat Oven to 300 degrees.
2. Mix together sugar, brown sugar, butter, crisco, and vanilla until creamy.
3. Add eggs one at a time, mixing well after each.
4. Add flour a little at a time until completely mixed in.
5. Mix in baking soda and salt.
6. Add chocolate chips and nuts.
7. Eat a little bit of the dough. : )
8. On a non-greased pizza pan, spread cookie dough about 1/4 inch thick over entire pan leaving about 1/2 inch around the edge. (You will have some dough left over)
9. Bake for 10 minutes, remove and place aluminum foil just around the edges of the pizza pan, leaving the middle exposed.
10. Continue baking for 10-15 minutes or until top is browned.
11. Allow to cool completely before icing.
Butter Free Icing
Ingredients:
1 cp. Crisco
1 Tblsp. Water
1.5 tsp. Vanilla
5 cp. Powdered Sugar
3 Tblsp. Milk
To Make it Chocolate Icing you will also need:
1/4 cp Cocoa
1/2 cp semi-sweet chocolate chips, melted
1. In Mixer, mix together crisco and water, add vanilla and mix until well blended.
2. Alternate between powered sugar and milk until it is all mixed together.
If making chocolate icing:
3. Add in cocoa, mix
4. Add in melted chocolate and blend well.
Add food coloring if wanted.
Store in fridge in tight container until you need it.
ENJOY!
Chocolate Chip Cookie Cake
Ingredients:
3/4 cp Sugar
3/4 cp packed Brown Sugar
1/2 cp Butter, softened
1/2 cp Crisco
1 tsp. Vanilla
2 Large Eggs
2 1/4 cp All Purpose Flour
1 tsp. Baking Soda
1 tsp. Salt
2 cp. Semi-Sweet Chocolate Chips
1 cp. Nuts (optional)
1. Preheat Oven to 300 degrees.
2. Mix together sugar, brown sugar, butter, crisco, and vanilla until creamy.
3. Add eggs one at a time, mixing well after each.
4. Add flour a little at a time until completely mixed in.
5. Mix in baking soda and salt.
6. Add chocolate chips and nuts.
7. Eat a little bit of the dough. : )
8. On a non-greased pizza pan, spread cookie dough about 1/4 inch thick over entire pan leaving about 1/2 inch around the edge. (You will have some dough left over)
9. Bake for 10 minutes, remove and place aluminum foil just around the edges of the pizza pan, leaving the middle exposed.
10. Continue baking for 10-15 minutes or until top is browned.
11. Allow to cool completely before icing.
Butter Free Icing
Ingredients:
1 cp. Crisco
1 Tblsp. Water
1.5 tsp. Vanilla
5 cp. Powdered Sugar
3 Tblsp. Milk
To Make it Chocolate Icing you will also need:
1/4 cp Cocoa
1/2 cp semi-sweet chocolate chips, melted
1. In Mixer, mix together crisco and water, add vanilla and mix until well blended.
2. Alternate between powered sugar and milk until it is all mixed together.
If making chocolate icing:
3. Add in cocoa, mix
4. Add in melted chocolate and blend well.
Add food coloring if wanted.
Store in fridge in tight container until you need it.
ENJOY!
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