This has become one of our very favorite meals. I like to add some lime juice, as well as some coconut, in addition to what it calls for in the recipe. YUMMY!
1 Tbls. Vegetable oil (I didn't use any)
1 lb. chicken breast, cut into bite size pieces
1 tsp. grated lime peel
1 tsp. grated gingerroot
1 clove garlic, finely chopped
2 fresh serrano chilies or 1 jalapeno chili, seeded and finely chopped
1/4 c. fresh cilantro
1 can (14oz) coconut milk (not cream of coconut)
1 tsp. packed brown sugar
1/2 tsp. salt
1 tablespoon soy sauce
1 c. sugar snap peas (I sometimes use a stir fry mix or regular peas if I don't have these on hand)
1 med. bell pepper, cut into 1 inch cubes
1 med. tomato, chopped (abt. 3/4 c)
1 Tbls. chopped fresh basil leaves
Hot cooked Jasmine (I just used regular white) rice
In nonstick wok or 12 inch skillet, heat oil over high heat. Add chicken, stir-fry 2-3 mins, until chicken is no longer pink in the center. Add lime, ginger, garlic, chilies, and cilantro. Stir-fry 1 min.
Pour coconut milk over chicken. Stir in brown sugar, salt, soy sauce, pea pods and bell pepper. Reduce heat to med. Simmer uncovered 3-5 mins, stirring occasionally, until vegetables are crisp-tender. Stir in tomato (out of personal preference I omitted this step and used the tomatoes as a garnish).
Spoon into shallow serving bowls, top with basil. Serve with rice.
I had never made tortillas before last night. I had never really thought about trying. Yesterday afternoon I looked at the menu and realized that we didn't have enough store bought tortillas to make the meal I had planned. So I decided that I would try to make some. I was WAY nervous. I looked at a couple of recipes on the internet, but this one sounded the most intriguing. I got it off a blog called the Homesick Texan.
Texas Flour Tortillas (adapted from The Border Cookbook by Cheryl Alters Jamison and Bill Jamison) Ingredients: Two cups of all-purpose flour (can make them whole wheat by substituting one cup of whole-wheat flour for white flour) 1 1/2 teaspoons of baking powder 1 teaspoon of salt 2 teaspoons of vegetable oil 3/4 cups of warm milk
Method: Mix together the flour, baking powder, salt and oil. Slowly add the warm milk. Stir until a loose, sticky ball is formed. Knead for two minutes on a floured surface. Dough should be firm and soft. Place dough in a bowl and cover with a damp cloth or plastic wrap for 20 minutes. After the dough has rested, break off eight sections, roll them into balls in your hands, place on a plate (make sure they aren’t touching) and then cover balls with damp cloth or plastic wrap for 10 minutes. (It’s very important to let the dough rest, otherwise it will be like elastic and won’t roll out to a proper thickness and shape.) After dough has rested, one at a time place a dough ball on a floured surface, pat it out into a four-inch circle, and then roll with a rolling pin from the center until it’s thin and about eight inches in diameter. (If you roll out pie crusts you’ll have no problem with this.) Don’t over work the dough, or it’ll be stiff. Keep rolled-out tortillas covered until ready to cook. In a dry iron skillet or comal heated on high, cook the tortilla about thirty seconds on each side. It should start to puff a bit when it’s done. Keep cooked tortillas covered wrapped in a napkin until ready to eat. Can be reheated in a dry iron skillet, over your gas-burner flame or in the oven wrapped in foil. While you probably won’t have any leftovers, you can store in the fridge tightly wrapped in foil or plastic for a day or so. Makes eight tortillas.
They were delicious! They were chewy and thick--just the way I like tortillas. We ended up having tacos and we at ALL of the tortillas. I couldn't help myself. What can I say, they were delicious, and...I am pregnant (that excuse works for almost everything! Too bad I only have a month and a half left). So, to make an already long story shorter, I was very proud at my first attempt to make tortillas, and I plan on making these again. Thank you Homesick Texan!!
This recipe is SO easy! It makes making bread worth it!
10 1/2 cups white bread flour or wheat flour (not all-purpose) (grind 6 1/2-7 cups of wheat and it will equal about 10 1/2 cups) 1/2 cup sugar 1 tablespoon salt 2 rounded tablespoons SAF instant yeast 3 tablespoons liquid lecithin 4 cups hot tap water
Mix dry ingredients. Add lecithin (do not measure the lecithin! It is too sticky. Just pour 3 quarter size amounts and it will equal about 3 Tbs. lecithin.) and water. Mix for 1 minute and check consistency. If dough is too dry, add more water. If dough is too moist, add more flour. Mix for 5 minutes. Do not add water or flour to the dough after it has finished mixing. Spray counter and pans with cooking spray. Take dough out of bowl immediately, kneed, and shape into loaves (give them a good spanking to get the air bubbles out). Put them into 4 loaf pans (4x8 size) and cover lightly with a towel. Let raise for 25 minutes. Bake at 350 for 25 minutes.
This is a pretty good, and very easy meal. We really like it.
2 cans Cream of Mushroom Soup (or Chicken, or one of each) 2 cans water (or one can water and one milk) 2 cups rice 4-6 chicken breasts (you could also do drumsticks, or thighs) onions, to taste (I do about 1/2 an onion) Salt and Pepper to taste
Preheat oven to 375*F. Add soups, water, rice, onions, and salt and pepper to a 13x9 pan. Stir. Place chicken on the top. Cover, and bake for about an hour or until rice has cooked.
We tried this recipe from Daniel's brother Stephen. It is yummy! I would have liked it just a little spicier, but it was still delicious!
PennePasta with Smoked Ham & Pepper Cream Sauce 1/4- ½ lb. Smoked ham, cubed 1 T extra virgin olive oil 1 small red and 1 small yellow bell pepper, seeded and chopped 2 fresh jalapeno peppers, seeded and minced (so they won’t be spicy; also, wear gloves) salt and pepper to taste 2 cups chicken broth 1 ½ cups heavy cream 1 lb. Penne pasta, cooked and still hot Parmesan cheese, grated
The sauce takes a long time so start it first and do the rest while it’s reducing. Reduce chicken broth in pan to 1/3 cup. Add heavy cream and reduce over high heat till desired sauce consistency. While all that is going on, saute ham in olive oil, over medium heat, till slightly golden. Do not brown. Remove ham from pan; saute red and yellow peppers for a minute. Add jalapenos, salt and pepper, and saute till peppers are softened (2-3 minutes). Remove peppers. When sauce is thick enough, taste for salt and pepper; then add the ham and peppers. Meanwhile, in large pot bring 4 quarts water to rolling boil. Add 1 T salt. Add penne pasta. Stir to separate. Cook till aldente; drain. Place hot pasta in large bowl. Pour ham/pepper sauce over it. Toss well, sprinkle with Parmesan cheese, and serve immediately.
This picture is really blurry, and not professional, BUT the rice tastes very good...Promise!
My mom made this several times, and I love it! We like to eat it with fish, but it could be used as a side dish for practically anything.
1/3 c. butter (I use less and it turns out great) 1 c. rice 1 can condensed chicken noodle soup 1 tsp. oregano 1 tsp. basil 1 tsp. salt 1 tsp. pepper
Put butter, rice, and soup in a med size sauce pan. Add one can of water. Bring to a boil. Add remaining ingredients. Turn stove to low, cover, and let simmer for about 20 mins. Stirring occasionally. Rice is done when water is boiled out, and rice is tender (I have had to add a little more water before).
Sorry about the poor quality picture...it tastes great even if it doesn't look it!
Prep: 15 min, Bake: 10 min, Serves: 4
1 lb. Cod, haddock or other medium-firm fish fillets, abt. 3/4 inch thick 1/4 c. cornmeal 1/4 c. dry bread crumbs 1/4 tsp. dried dill weed (if fresh, 3/4 tsp.) 1/2 tsp. paprika 1/4 tsp. salt 1/8 tsp. pepper 1/4 c. milk 3 Tbs. butter, melted
1. Move oven rack to position slightly above middle of the over. Heat oven to 500*F. 2. Cut fish into 2x1 1/2 inch pieces. In shallow dish, mix cornmeal, breadcrumbs, dill weed, paprika, salt and pepper. Place milk in another shallow dish. Dip fish into milk, then coat with cornmeal mix. 3. Place fish in ungreased 13x9 inch pan. Drizzle melted butter over fish. Bake uncovered about 10 mins or until fish flakes easily with a fork.
This is another great fish recipe, and it is SO easy, and SO yummy. I like to double or triple the spice and herbs, but it tastes great either way!
1 lb trout, salmon or other medium firm fish fillets, about 3/4 inch thick 1/4 c. butter 1/4 c. sliced almonds 1 med. onion, sliced 1/2 c. flour 1 tsp. salt 1/2 tsp. paprika 1/8 tsp. pepper 2 oranges, peeled and sectioned (This is not the peel and section to eat as a snack, this is gourmet peeling and sectioning with a knife...here is a link if you don't know how: http://localfoods.about.com/od/preparationtips/ss/sectioncitrus.htm)
1. If fish fillets are large, cut into four serving pieces. 2. In a 10 inch skillet, melt butter over med. heat. Cook almonds and onion in butter, stirring occasionally, until onion is tender. Remove almonds and onion with slotted spoon; keep warm. 3. In shallow dish, mix flour, salt, paprika and pepper. Coat fish with flour mix. Cook fish in same skillet over med heat 6-10 mins, turning once, until fish is brown and flakes easily with a fork. 4. Top fish with almonds and onion. Garnish with orange sections.
Prep time: 10 mins Cook time: 15 mins Serves: 4
We liked this recipe a lot. However, we like spices so I added twice the amount of paprika and pepper that it called for, and I still didn't think it was enough. I also thought that it would be great if the fish had a little bit of a citrus flavor instead of just garnishing with oranges...Either way, it was really good and we will have it lots.
4 c. cooked rice 2 eggs 3 Tbs. oil 1/2 c. cubed meat (ham, chicken, beef...whatever you want) 1/4 c. chopped onions 3 Tbs. soy sauce Mixed vegetables (these are optional, but I definitely prefer the veggies)
Put 1 Tbs. oil into a large skillet. Beat eggs and pour into skillet. Cook like an omelet (flat and roundish) until eggs are not runny. Dump onto a cutting board and cut into small strips about 1/2 inch wide and 1 1/2 inches long. In the same pan heat 2 Tbs. oil, and brown meat. Add onions, soy sauce, and mixed veggies. When all are heated through, add rice and meat mixture into a serving bowl. Mix well. When rice and meat are evenly mixed, add eggs and stir in gently. Serve with a Chinese dish.
4 c. flour 1 tsp. salt 1 1/2 tsp. baking powder 1/2 c. powdered milk (optional) 2-3 Tbs. oil
Mix together all ingredients. Scoop to the side of the bowl. Pour a small about of warm water into bowl and mix with ingredients. Repeat until dough is smooth and elastic. On a lightly floured surface, kneed dough for about 3 mins. Shape dough into several flat, round, pizza-like pieces. Add oil to frying pan (may need a little more). Fry bread in a frying pan. Cook until golden brown.
These are great served with refried beans, and other taco toppings. We also like them with honey on them.
6-8 med potatoes 1 can cream of mushroom soup 1/2 c. grated cheese 1 small onion 1 c. sour cream or mayonnaise salt and pepper to taste
Boil and peel potatoes (I often don't peel mine). Cube potatoes. Preheat oven to 350* F. Mix all ingredients together in a 9x13 pan. Sprinkle more cheese on top. Bake until hot and bubbly, and cheese is melted.
Chop or cube 6 potatoes and 1 onion 1-1 1/2 grated carrots Broccoli 1/2 cube butter 1 can evaporated milk (I use regular) salt to taste
Boil potatoes and onion until tender. Add veggies. When they are cooked, add butter, milk, and salt. Thicken with corn starch or flour. Serve with rolls.
I have used sour cream, and regular milk. You can also use any vegetable you would like. This recipe takes LOTS of practice. It has taken me a long time to master her recipe...and it still doesn't turn out perfect all the time. Regardless, it is YUMMY!
2 peppers(any color) cut in half 1/2 c. uncooked rice 1/2 lb. hamburger (add some onions if wanted) 1 8 oz can tomato sauce spaghetti or taco seasoning, to taste frozen or fresh veggies (optional) grated cheese
Bring 1 c. water to boil. Add 1/ c. rice. Cover rice, and turn heat to low. Simmer for 20 mins. Meanwhile, boil water. Put peppers in it and boil for five minutes. Brown hamburger, add tomato sauce, seasoning, and veggies. add cooked rice to tomato mix. Put peppers in an 8x8 pan, fill with mix. Top with grated cheese. Bake at 350* for about 20 minutes, or until cheese is melted.
2 qt. canned diced tomatoes 1 16 oz can corn w/ water 2 small (16 oz) or one large can of kidney beans 2 lbs hamburger 2 Tbs taco seasoning mix (or flavor to taste) Tortilla chips grated cheese sour cream
Brown hamburger and add seasoning. Meanwhile, add tomatoes, corn, and beans to a large pot. Bring to a boil. Add hamburger. Boil 1 minute. Serve over chips with cheese and sour cream to top.
We love this recipe at our house. If you don't have all the beans, or want to use fresh tomatoes, go ahead and experiment. I have tried a million different things with this recipe, and it usually turns out just fine.
1 c. Salsa 1/4 c. creamy peanut butter 2 Tbs. orange juice 2 Tbs. honey 1 tsp. soy sauce 8 oz. uncooked fettuccine 3/4 lb. chicken breast, cut in strips 1 Tbs. Vegetable oil 1 med. red pepper julienned 1/4 c. minced cilantro
For sauce, in a microwave safe bowl combine the first 5 ingredients. Cover, and microwave on high for 1 minute (mine needed more time). Stir, set aside. Cook Fettuccine according to package directions. Meanwhile, in large skillet, cook chicken in oil over med. heat for 3-5 minutes or until browned. Add pepper. Cook until crisp-tender. Drain Fettuccine, top with chicken mixture and sauce(I personally prefer the sauce, then the chicken mixture). Sprinkle with cilantro.
We really, really love this! I always get a little nervous for some reason when I make it, and I think that it is because of the unusual mixture of ingredients. You will be happy to know that it always turns out great, and I love it!
Tomato mixture: 2-4 c. chopped tomatoes 2-4 fresh basil leaves chopped(I used extra dried basil and it was fine) 2 Tbs. dried basil 2 Tbs. dried parsley 2-4 cloves garlic, minced 4 Tbs. olive oil Juice of two lemons.
Butter Cream sauce: 4 Tbs. butter 1 c. cream juice of 2 lemons lemon zest
Mix tomato mixture and let sit at room temp. while preparing butter cream sauce. Melt butter and mix in cream. Bring to a boil. Slowly add lemon juice and zest stirring constantly. Cook on med heat until reduced by half. Cook Linguine, drain and add butter sauce. Top pasta with tomato sauce, grilled chicken, and fresh Parmesan cheese.
Mix until crumbly: 1 c. flour 3/4 c. oatmeal 1 c. brown sugar 1/2 c. melted butter 1 tsp. cinnamon
Preheat oven to 350*F. Mix all ingredients. Will be crumbly. Sprinkle over any fruit. Put in oven for about 20-25 mins, or until fruit is soft. Serve warm or cold.
I like to make two batches and line the pan with the crumble before I put the fruit in. I also usually use a large can of canned fruit, and just pour out 1/2 the juice. If I use fresh fruit, I usually put some water in with it depending on how juicy it is.
1 white or yellow cake mix (no pudding)
3/4 c. soft butter
1 large can pumpkin
2 tsp. cinnamon
2/3 c. milk
1/2 c. brown sugar
1 c. sugar
6 oz. pecans
*Preheat oven to 350* F
1. Stir cake mix (setting one cup aside), 1/2 c. butter, and 1 egg together until dough-like consistency is reached. Spread in the bottom of a greased 9x13 pan.
2. In another bowl mix pumpkin, cinnamon, milk, eggs, and brown sugar. Pour over bottom crust.
3. Mix remaining cake mix, 1/4 c. melted butter, and 1 c. sugar. Sprinkle over the top of pumpkin mix. Sprinkle nuts on top.
4. Bake 1 hour at 350*F. Refrigerate overnight.
Serve with whipped cream or ice cream. Can be served hot.
4 quarts freshly popped popcorn. (Enough to fill a 9x13 pan almost to overflowing) 1 c. nuts(optional) 1/2 c. butter 1 c. brown sugar 1/4 c. honey 1 tsp. vanilla
Put popcorn in a 9x13 pan. sprinkle with nuts. In a saucepan melt butter, sugar, and honey over med. heat. Add vanilla. pour over popcorn. Stir until well mixed. Bake in a preheated oven at 250* F for 1 hr. Stirring every 15 minutes.
1/2 c. butter 2 c. sugar 3 oz. unsweetened chocolate 2/3 c. milk 1/2 tsp. salt 2 tsp. vanilla
Mix all ingredients except vanilla in a 2 1/2 qt. sauce pan. Heat to a rolling boil, stirring occasionally. Boil one minute without stirring. Place pan of frosting in bowl of ice and water. Beat frosting until smooth, and desired consistency. Stir in vanilla.
Fills and Frosts 2 8 or9 inch layers, or a 13x9 pan.
1 pkg. lemonade jello (3oz) 1 pkg lemon cake mix 3/4 c. oil 3/4 c. water 3 eggs 6oz can lemonade 1 1/2 c. powdered sugar
Mix first 5 ingredients and beat at med. speed for 3 mins. Bake in a 13x9 pan at 350* F for 30-40 mins. Cool and punch full of holes with a toothpick (I used a fork). Thaw a 6 oz can of lemonade and mix with 1 1/2 c. powdered sugar. Spoon over cake slowly. YUMMY!!!
These are delicious and easy cookies that both my husband and I grew up loving. This was one of the first recipes I helped cook, and the first recipe I cooked all by myself. It brings back good memories of cooking with my mom and dad in the kitchen. I have pictures of me helping my mom make these when I was young, and I am passing on the tradition. I am not sure where mine is, but here's one of my husband and daughter as we were making some together.
I am not sure if it is the taste of these great cookies, or the countless memories that they bring with them that I enjoy the most!
Classic No-Bake Cookies
1 1/2 c. sugar
2 Tbs. Cocoa powder (I usually add a little more...but I could be considered a chocoholic)
1/2 c. milk
1/2 c. butter
1 tsp. vanilla
1/2 c. peanut butter
3 c. oats
In large sauce pan, mix and bring to boil: sugar, cocoa, milk, and butter. Stirring occasionally. Boil 1- 1 1/2 minutes. Remove from heat and add vanilla, peanut butter and oats. Mix well. Drop by rounded teaspoon fulls on wax paper or on lightly greased pan. Cool.
Note: You have to work fast once you have taken the pan off the heat, because the mix will start to dry and harden. Also, I like to add a little something extra such as coconut and or raisins to add some variety. YUM!
As I was trying to take pictures, Heather attacked the cookies.
Yep, it was good!
Linked to: http://utry.it/2011/03/culinary-smackdown-battlecookies.html
This is another recipe from Sister Horn that is delicious!
2/3 c. butter 1 1/2 c. sugar 2 eggs 1 c. smashed bananas 1/2 c. sour milk (regular milk works well too) 2 c. flour 1 tsp. baking soda 1 c. chopped nuts 1 tsp. vanilla
Preheat oven to 350* F. Cream butter, sugar, eggs, and bananas. Add sour milk. Mix. Add flour and soda. Stir in nuts and vanilla. Pour into greased and floured bread pan. Sprinkle some sugar and nuts on top, if wanted. Bake 40-45 minutes for bread pan, or 20 min. for muffins.
This is a great recipe. It can be used as a side for baked beans, or pretty much anything. It is yummy.
2 c. water 4 eggs 1 c. cornmeal 1 c. sugar 1 c. oil 3 1/2 c. flour 4 Tbs. baking powder 1 tsp. salt 1 tsp. baking soda
Beat first 5 ingredients, until well blended. Add rest of ingredients all at once. Mix together only until flour is just moistened. Will be a little lumpy. Pour into greased 9x13 pan or evenly distribute between 2 muffin tins. Bake at 350* F for 25-30 minutes.
This recipe has earned the YUMMY award in our family!
2 c. flour 1 c. sugar 3/4 c. cocoa 1 tsp. baking powder 1 tsp. baking soda 1/4 tsp. salt 1 c. milk 1/3 c. vegetable oil 2 eggs 1 tsp. vanilla 1 c. chocolate chips
Preheat oven to 375* F. Grease muffin tin (or just put the paper cups in). In large bowl combine: flour, sugar, cocoa, powder, soda, and salt. In small bowl combine: milk, oil, eggs, and vanilla with a wire whisk. Stir milk mixture, into flour mixture. Stir until flour is just moistened. Flod in Chocolate chips Bake 20-30 minutes.
Makes 8-12 large muffins. I haven't made these in a while, but I think that I have been able to make about 16 regular sized muffins.
I got this recipe for a cooking class that I took. It is super easy, but tastes amazing! Have fun experimenting.
1/2 c. mozzarella cheese 1/4 c. mayonnaise one herb of your choice, to taste or about 1/2 tsp. one spice of your choice, to taste or about 1/2 tsp. 1 16oz loaf of french bread, cut in half 1/3 c. Parmesan cheese
In mixing bowl combine mozzarella cheese, mayo, and the herb and spice of your choice. Mix well. Spread the mixture onto both sides of french bread. Sprinkle with parmesan cheese. Broil the bread until lightly browned, about 2 minutes. Slice bread for eating.
Serves about 20
I usually do an Italian theme on this bread, but you could do whatever you want!
1 1/2 c. buttermilk 1 1/2 c. whole wheat flour 2 Tbs. oil 2 tsp. vanilla 3 eggs, separated 1/2 tsp. salt 1 Tbs. baking powder
Combine buttermilk and egg yolks in bowl and beat until foamy. Add remaining ingredients...EXCEPT egg whites. Stir until smooth. Beat egg whites until stiff. Fold egg whites into batter. Cook at approx. 325* on griddle. Serve hot.
My mom got this recipe when she was in college. We had them often when we were growing up, and I love them. Warning: If you are not used to whole wheat, it may take some time to acquire a taste for them. :)
These are the oatmeal muffins.
1 c. brown sugar 1/2 c. butter 1 egg 1 c. milk 1 tsp. vanilla 1/2 tsp. baking powder 1 tsp. baking soda 1 tsp. cinnamon 2 1/2 c. whole wheat flour*
Cream first 5 ingredients until well blended. Add remaining ingredients, and stir until flour is just mixed in. Bake at 350* F. for 15-20 minutes.
*If you want to make oatmeal muffins, omit the whole wheat flour, and use 1 1/2 c. white flour and 1 c. oatmeal.
This recipe was given to my family by Sister Horn in Georgia. Sarah makes it so perfectly that it has now become her recipe in my book.
1 1/2 c. cooking oil 2 c. sugar 3 eggs 2 1/4 c. flour 2 tsp cinnamon 1 tsp nutmeg 2 tsp baking soda 1 tsp salt 1 c. chopped walnut or pecans (optional) 1 8oz. can of crushed pineapple. Drained 2 tsp vanilla 2 c. grated carrots 2 c. coconut Raisins, to taste
1. Preheat the oven to 350* F. 2. Cream together oil sugar and eggs. 3. Sift next 5 ingredients together and add to mixture 4. Add remaining ingredients 5. Pour into a well greased 9x13 pan 6. Bake 50-60 minutes. 7. Let cake cool completely before frosting 8. Frost with cream cheese frosting *The cake is best if it has sat in the fridge overnight*