Showing posts with label main course. Show all posts
Showing posts with label main course. Show all posts

May 15, 2013

Wednesday's Chow - Seafood Cheese Dip


It’s in full swing…the Brenda Novak 2013 Annual Auction for the Cure of Diabetes.  Brenda’s annual auction runs May 1-31.  So far, there are over 2,000 items up for auction. I am participating in several categories this year (see to the right for links to Northwest Houston RWA, Hearts Through History RWA and Sweethearts of the West’s pages.)  You’ll find more than 30 items up for bidding on just these three pages, including gift baskets, critiques, and 3 kindles loaded with books! 

One of the baskets I’m donating is “Calling All Cooks,” a box full of cookbooks:



Calling all Cooks

The winner of this auction will win a box full of cookbooks.

Christmas Cookies
1001 Fast Easy Recipes
Cake Pops, Brownies and More
Fun Summer Recipes
Freezer Meals
Slow Cooker Recipes
And more…..

Here’s a recipe from Slow Cooker Recipes.

SEAFOOD CHEESE DIP

Ingredients:

1 package (12 oz) Velveeta cheese, cubed
2 cans (10 oz) lump crab dip, drained
1 can (10 oz) diced tomatoes and green chilies, undrained
1 cup frozen cooked salad shrimp, thawed
French bread baguettes, sliced and toasted

Directions:

In a greased 3-quart slow cooker, combine the cheese, crab, tomatoes and shrimp. Cover and cook on low for 1½ to 2 hours or until cheese is melted, stirring occasionally. Serve with baguettes.

I posted another recipe from this book earlier, Herbed Chicken and Shrimp.  Find it HERE.

April 24, 2013

Wednesday Chow - Chicken Tortilla Bake


Oh my gosh, just a week to go until the Brenda Novak 2013 Annual Auction for the Cure of Diabetes starts!  This will be my fifth or sixth year to participate, either as a bidder, as a contributor or as both.

Brenda’s annual auction runs May 1-31.  So far, there are over 1,100 items up for auction, with more to come.  I am contributing to several baskets/items in the auction this year.  See the right column for links to the three categories I’m involved with.  As mentioned before, one of the baskets I’m donating is “Calling All Cooks,” a boxful of cookbooks:

Calling all Cooks

The winner of this auction will win a box full of cookbooks.

Christmas Cookies
1001 Fast Easy Recipes
Cake Pops, Brownies and More
Fun Summer Recipes
Freezer Meals
Slow Cooker Recipes
And more…..



Today’s recipe comes from FREEZER MEALS, a Taste of Home cookbook.

CHICKEN TORTILLA BAKE

1 pound boneless skinless chicken breasts, cut into 1-inch pieces
½ teaspoon ground cumin
¼ teaspoon salt
1 tablespoon plus 1 teaspoon olive oil, divided
1 can (16 oz) refried beans
1 can (14½ oz) diced tomatoes with mild green chilies, drained
8 flour tortillas (8-inches), cut into 1-inch strips
1 can (11 oz) Mexicorn, drained
2 cups shredded cheddar cheese

In a large skillet, sauté the chicken, cumin and salt in 1 tablespoon olive oil until chicken is no longer pink.

Combine the refried beans and tomatoes; spread 1 cup into a greased 11-in by 7-in baking dish. Top with 24 tortilla strips; layer half the corn, bean mixture, chicken and cheese. Repeat layers.

Using remaining tortilla strips, make a lattice crust over the filling; brush with remaining olive oil.

At this point, you may bake the dish or freeze it.

To bake dish: Bake uncovered, at 350° for 25-30 minutes or until heated through and cheese is melted. Serve immediately.

To freeze dish: Cover and freeze for up to 3 months. To bake: Thaw in refrigerator overnight.  Remove from the refrigerator 30 minutes before baking, bake according to directions above.

Never let your memories be greater than your dreams. ~Doug Ivester 



April 10, 2013

Wednesday's Chow - Chicken Fried Steaks


There’s less than a month to go until theBrenda Novak’s Annual Diabetes Research Auction and I have several items up for bidding….some of my own donation and some that I’m joined by other authors…there’s critiques, baskets and electronic books!  Follow the links on the right for a full list of the items available and for information on the auction.



One of the baskets I’m donating is Cookbooks for the Southwest Chef in Your House.

Win a boxful of cookbooks with a southwest/southern twist.  Includes:

Tex-Mex Recipes
Texas Morning Glory (Bed and Breakfast recipes)
True Gist: Buckwheat and Cornmeal Recipes
A Taste of Texas
Dolly Parton’s Tennessee Mountain Cooking
Cookbook for a Cause
POPS: Icy Treat for Everyone

Author Caroline Clemmons recently donated a new book to the basket, her self-published cookbook “Favorite Southwest Recipes.”  Here’s a recipe from her book, which is available in ebook or print.



CHICKEN FRIED STEAK

Ingredients:

4 to 6 tenderized boneless beef cutlets
1 egg
¾ to 1 cup milk
2 cups flour on a paper plate or waxed paper
Pepper to taste
2 cups shortening

Directions:

Sprinkle pepper on cutlets.  Into shallow bowl, beat egg with fork.  Add milk and mix. Into a large heavy skillet with lid put about 2 cups shortening or oil and heat on medium high until little waves of heat can be seen on the shortening but not smoking. While shortening is heating, get cutlets, flour, and batter set up to work quickly. As shortening is almost ready, take one cutlet, dip on both sides with flour, then in egg-milk batter, then back into the flour. Drop carefully into skillet. Repeat with each cutlet.  Cover the skillet and lower heat. When the cutlets are browned on one side, turn and brown on the other side.  It takes about twenty minutes total time to cook these, but time will vary depending on cutlet thickness and space in the skillet.  When browned on both sides if steak is not done (as in the case of very thick steaks) lower the heat and let cook for a few more minutes. When done, remove from heat and drain on a paper toweling with skillet lid covering them until ready to serve. Place on platter and serve.

February 27, 2013

Wednesday's Chow - Herbed Chicken and Shrimp


It’s just around the corner….the Brenda Novak 2013 Annual Auction for the Cure of Diabetes.  Brenda’s annual auction runs May 1-31.  So far, there are over 750 items up for auction, with more to come.  I will be posting several baskets/items in the auction, as I have in the past.  This year, one of the baskets I’m donating is “Calling All Cooks,” a boxful of cookbooks:

Calling all Cooks

The winner of this auction will win a box full of cookbooks.

Christmas Cookies
1001 Fast Easy Recipes
Cake Pops, Brownies and More
Fun Summer Recipes
Freezer Meals
Slow Cooker Recipes
And more…..
  
Here’s a recipe I tried from Slow Cooker Recipes. My family really enjoyed it and I plan to make it again (I have a copy of the book myself, too).

HERBED CHICKEN AND SHRIMP

Ingredients:

1 tsp salt
1 tsp pepper
1 broiler/fryer chicken (3-4 pounds), cut up and skinned
¼ cup butter
1 large onion chopped
1 8-oz can tomato sauce
½ cup white wine or chicken broth
1 garlic clove, minced
1 tsp dried basil
1 pound uncooked medium shrimp, peeled and deveined

Directions:

Combine salt and pepper; rub over the chicken pieces. In a large skillet, melt butter and then brown chicken a on all sides. Transfer to an ungreased 5-qt. slow cooker.

In a large bowl, combine the onion, tomato sauce, wine, garlic and basil; pour over chicken. Cover and cook on low for 4-5 hours or until chicken is tender.

Stir in shrimp. Cover and took on high 20-30 minutes or until shrimp turns pink.

I served it with rice.

Never let your memories be greater than your dreams. ~Doug Ivester 

November 30, 2012

Holiday Cheer - Tie Your Aprons, Grab Your Spoons, GO!

By Onné Andrews

Holidays with my mother’s family resembled a competitive cook-off. You think Gordon Ramsay of Hell’s Kitchen is tough? He would never have survived a clan of Irish women with power kitchen tools.

The objective for each holiday was to produce the dish that disappeared the fastest. Needless to say, I never won. The aunts would whisper behind their hands, “What can you expect? The poor lass. Her mother married that German fellow.”

So, of course, I stole all their recipes. Sausage Alfredo Lasagna was developed by my cousin Marie. She made the mistake of refining it while we were flatmates. Now, it’s mine, all mine!

Seriously though, this is the one dish my personal assistants, Pierce and Daniel, demand for Christmas Day. So, my lovelies, if you’re looking to impress your fellow with something other than the usual ham, this is the recipe for you!

Sausage Alfredo Lasagna

½ lb. Sweet Italian Sausage
½ lb. Ground Beef
1 med. Onion, diced

Brown these three together.

9 Lasagna noodles

Prepare noodles according to directions on package, and drain.

3 cups Heavy Cream
4 T Salted Butter
1 Teas. Salt
½ Teas. Garlic Powder
¼ Teas. Pepper
¼ Teas. Oregano
Pinch of Dried Parsley

Heat these ingredients in med. Saucepan until cream just starts to boil.

For Layering, you will also need:

1 pint of cottage cheese
2 cups of shredded mozzarella
1 cup of shredded parmesan

In a 9X13 glass baking dish, spoon in enough cream sauce to cover the bottom of the pan. Then layer accordingly:

3 Cooked noodles
1/3 of remaining cream sauce
1/3 of browned meat
1/3 of cottage cheese (approx. 12 teas. drops)
1/3 of mozzarella, sprinkled evenly
1/3 of parmesan, sprinkled evenly

Repeat layers twice.

Bake at 350 F. for 30 minutes or until parmesan turns golden and starts to crisp. Let stand for fifteen minutes before serving.

Now for the really good stuff!

1) I’ll be giving away one copy of my latest e-book, Santa’s Gift: Horny Holidays #1, to one lucky commenter of today’s post. Just leave a comment before Midnight, CST, on December 7.

2) I’ll also give away a copy of Santa’s Gift to the winner of the Holiday Cheer NOOK HD.



Excerpt of Santa’s Gift

Sandra tapped her pad as the reindeer team arrowed for downtown Detroit. She winced at the numbers. Motown used to be one of Dad’s biggest stops on Christmas Eve. Now, the city was barely a ghost of itself.

Behind her, Thistledown whistled through her teeth. “This is heartbreaking.”

“Yeah, it sure is.” Sandra set the pad in its holder right before Rudy led the team in a heart-stopping dive. “Everyone got their assignments?”

If Thistledown’s squad answered, the words were ripped from them and tossed with the snowflakes in the air. The reindeer drew the sleigh to a smooth stop on the top of an apartment building.

Rudy stomped his fore hoof. “Okay, ladies, the clock’s ticking.”

Elves scrambled out of the sleigh, each with a bright red sack of toys over her shoulder, and took off in all directions.

Sandra headed for the stairwell. Most of the visits in this building were easy. Despite the horrid conditions, the families in the tenement were doing their best, thankful for the little they had. It was such a pleasure to give the children a little something extra.

All of the visits warmed her heart. All except for the last one.

She double-checked her pad. Jordan Bowman. Four-years-old. Lost his mother Jill to cancer in February. Put his favorite teddy bear in his mom’s coffin to keep her company. His father Scott lost everything paying medical bills before losing his job in the economic downturn. The cases like these broke her heart.

With her token amount of magic, she slipped under the crack of the apartment door. Cockroach feet scurried away in her presence. The combination living room and kitchenette was barely the size of her closet. A sad little tinsel tree sat on top of a small table. One present, wrapped in the comics section of the Free Press, sat next to it. She already knew it was a toy car from the dollar store down the street, the only thing Jordan’s father could afford.

She walked around the tattered couch that had seen better days when her father was a boy. Her fingers automatically pulled the cinnamon brown teddy bear with its jaunty blue bow from her bag and set it next to the car. Hair rose on the back of her neck at the sense of being watched, and she whirled around.

Suspicious dark eyes glittered in the glow from the streetlight outside the one window. Scott Bowman lay on the couch. Jordan, in Superman pajamas, was sound asleep on his father’s chest.

“We don’t have anything to steal,” Scott murmured.

“I’m not stealing anything.” She couldn’t stop looking at him. Jeans encased his long legs in a way that left no doubt they encased an equally muscular ass. Tousled dark hair framed his chiseled features. But it was the eyes that drew her.

Dark circles and jagged lines showed how much his problems and grief had worn him down. The only thing keeping him going was the precious bundle in his arms.

“So I’m dreaming?” He smiled, but the expression was stiff, like he’d almost forgotten how.

“Yes,” She smiled back. Damn, if her body wasn’t echoing her brain’s assessment of his good looks, but it was his protective hold of his son that tugged on her heart.

“You don’t look like any Santa I’ve seen before.”

“I’m the first woman in the family to hold the post.”

Scott swung his feet around and rose. The motion was so smooth and practiced that he must do it often. He settled Jordan on the cushions, pulled a ragged afghan off the back of the couch and covered his son. The boy made a soft, sleepy sound before he snuggled deeper into the warm spot left by his father’s body.

She sucked in a breath as Scott crossed the tiny room. The University of Michigan sweatshirt he wore emphasized his broad chest.

He reached out and picked up the teddy bear. “Is this for Jordan?”

“Yes.”

“He put his bear in—”

She took his free hand in hers. “I know. He’s a very special little boy.” They both looked at the sleeping child.

Scott set the bear next to the tiny tree. Something shifted in his expression. He curled one of her blonde ringlets that had escaped its pin around his index finger. “You feel real.”

“Don’t things always feel real while you’re in your dream?” Her question came out in a breathless rush. He was too near, ignited too many feelings in her that she couldn’t deal with. Not tonight of all nights.

He carefully cupped her cheeks. “True. But I wonder how you taste?”

His head dipped and his mouth claimed hers. He tasted of peppermint stick and smelled of sweet dreams. Her lips parted in invitation, and he accepted. His tongue swept hers, and she tentatively returned the touch. It was her first real kiss from a human male. The experience left her weak in the knees.

Her body pressed against his. A thick ridge poked her abdomen, just above her belt. Intellectually, she knew what an erection was, but the actual experience caught her by surprise. She giggled.

Scott pulled back and frowned. “Usually, my dream girl doesn’t giggle while I’m kissing her.”

“I’m sorry. It’s just—I mean, I’ve never—” Good Lord! Could she possibly make any more of a fool of herself?

He stepped back and raked his fingers through his hair. “No, I’m the one who’s sorry. I—I miss…” The confusion on his face matched her own emotions.

Sandra stepped forward and laid her hand on his chest. Muscle rippled beneath her touch. “If only we could have met on a different night…”

“Yeah, if only.” He chuckled, a rueful, sad sound. “I’m getting blown off even in my dreams.”

God, she didn’t want to leave. Instead, she wanted to drag him into the even smaller bedroom and find out how a real human felt. “Go to sleep, Scott Bowman. Things will get better.”

His hand covered hers. “You promise?”

She hesitated. A Santa promising something to a mortal had consequences, but she couldn’t stop herself. “I promise.”

“Santa?”

They both whirled to find Jordan sitting up, tiny fists scrubbing at bleary eyes.

She took three steps and knelt beside the couch. “You and your dad need to go back to bed, Jordan.”

“Did you bring me a new mommy?”

The innocent question pierced her heart. She kissed his cheek. “Not tonight, Jordan. Go to sleep so Christmas will come.”

“Yes, ma’am.” He lay down and snuggled under the afghan.

She headed for the door.

“Wait.”

She paused and looked back at the sexy, sad man.

“Will I see you again?”

She smiled. “I have a promise to keep, don’t I?” Then she laid her finger to the side of her nose and slid under the apartment door. The only question was how in the world was she going to keep it.

Happy Holidays!
Onné

http://onneandrews.blogspot.com/
http://www.facebook.com/onne.andrews

November 21, 2012

Wednesday's Chow - Not So Quick Quiche

This week's guest author, Missy Jane (A Case for Conventions) shares a quiche recipe.

My oldest daughter is a high school culinary student who aspires to one day own her own restaurant in either New York or Paris (yeah, she dreams BIG). I do everything I can to encourage her mania by buying up whatever gadgets catch her fancy at William-Sonoma and taking her to events like the Metropolitan Cooking & Entertaining Show when they come to Houston. I also encourage her by cooking alongside her, trying out different recipes and ingredients. HEB is our very favorite grocery store because of their cooking station where we can sample new things to buy. When it comes to baking, one of my favorite dishes to make (and eat!) is quiche. I LOVE pies. Basically any type of pie, with very few exceptions, makes me happy. So, what better way to start the day than with a breakfast pie? If you're unfamiliar with quiche, that's basically what it is, an egg based breakfast pie.
First, start with fresh ingredients. I LOVE vegetables, so I usually load my quiche with all of my favorites, like mushrooms and bell pepper. It also makes a pretty pie if you use multi-colored veggies.




Second, have your pie crust ready. I normally use frozen deep-dish crusts. This time I made my daughter use her mad skills to make one from scratch, and it was YUMMY!

Third, load up your veggies and sprinkle with cheese. I use either shredded or crumbles cheese, depending on what I've got on-hand. Cutting chunks also works but if they're too big you'll have cheese pockets in your slices. (that's okay if you really like cheese)

You can get creative with your veggie placement too, just be sure to add cheese all throughout the pie. 

Fourth, add your eggs in. I usually scramble up about ten eggs to start and go from there. Depending on how much you've put in the shell, you may need more or less eggs. Of course, you can use egg whites or whatever egg substitute you might need.

Then bake! For my oven, I've found about 45 minutes at 450 degrees works best.
Like most baked goods, you'll know it's done when a toothpick poked through the center comes out clean. However, be wary of poking it through a cheese chunk, that might leave a residue.

 And that's it in a nutshell. Enjoy!







*Originally posted on Missy Jane’s blog, Oct. 2, 2011. http://msmissyjane.blogspot.com/2011/10/baking-with-my-daughter.html
-Missy Jane
*Make reading a guilty pleasure…*

October 17, 2012

Wednesday's Chow - Italian Vegetable Soup

I've posted this recipe before, but it's worth repeating, especially now that fall is in the air, even here in Houston!  I've had this recipe for nearly 20 years and it's a family favorite.  Enjoy it with some fresh-baked bread/rolls.

Italian Vegetable Soup

1 pound ground beef
1 cup diced onion
1 cup sliced celery
1 cup sliced carrots
2 cloves garlic, minced
1 can (16 oz) tomatoes
1 can (15 oz) tomato sauce
1 can (15 oz) red kidney beans, undrained
2 cups water
5 teaspoons beef bouillon granules or five bouillon cubes
1 tablespoon dried parsley flakes
1 teaspoon salt
½ teaspoon oregano
½ teaspoon sweet basil
¼ teaspoon black pepper
2 cups shredded cabbage
1 cup frozen or fresh green beans, in 1-in pieces (optional)
½ cup small elbow macaroni
Parmesan cheese, grated 

Brown beef in large heavy kettle; drain off fat. Add all the ingredients except cabbage, green beans and macaroni. Bring to a boil. Lower heat; cover and simmer for 20 minutes. Add cabbage, green beans and macaroni; bring to a boil and simmer until vegetables are tender (about 10 minutes). If you prefer a thinner soup, add additional water. Sprinkle with the Parmesan cheese before serving.

Anna Kathryn Lanierwww.aklanier.com
http://annakathrynlanier.blogspot.com/

Never let your memories be greater than your dreams. ~Doug Ivester

 

August 22, 2012

Wednesday's Chow: Hungry Jack Beef Casserole


This week's guest, Paisley Kirkpatrick shares an easy recipe great for family gatherings or potlucks.  On Monday, Pasiley dicussed listening to your inner muse.  Check out her blog if you haven't read it yet!


Hungry Jack Beef Casserole

 Ingredients:

1 pound ground beef
¼ cup chopped onion
3/4 cup KRAFT barbecue sauce
1 tablespoon brown sugar
16 ounce can pork and beans
¾ cup (3 oz) KRAFT shredded natural cheddar cheese

 Directions:

Heat oven to 375 degrees.  In a large skillet, brown ground beef and onion; drain.  Stir in barbecue sauce, brown sugar and beans; heat until bubbly.  Pour into 2-quart casserole.  Separate dough into 10 biscuits; cut each biscuit in half crosswise.  Place biscuits cut-side down in spoke fashion around edge of casserole.  Sprinkle cheese over biscuits.  Bake at 375 degrees for 22 to 27 minutes or until golden brown.


Paisley Kirkpatrickhttp://www.paisleykirkpatrick.com/http://www.facebook.com/profile.php?id=1272262167

May 16, 2012

Wednesday's Chow-Pad Thai

This week's guest, Suzan Buttah (Using Music as Inspiration) shares a family favorite with us today.  Thanks Suzan!

Pad Thai

Ingredients:
250g packet rice stick noodles
  • 2 lemons, juiced
  • 2 tablespoons fish sauce
  • 2 tablespoons brown sugar
  • 2 tablespoons peanut oil
  • 2 chicken breast fillets, thinly sliced
  • 500g green prawns, peeled, deveined
  • 3 green onions, thinly sliced diagonally
  • 2 small red chillies, deseeded, finely chopped
  • 2 eggs, lightly beaten
  • 1 cup bean sprouts, tails removed
  • 1/4 cup roasted peanuts, finely chopped, optional
  • 1/2 cup coriander leaves
  • lime wedges, to serve
Directions:
  1. Place noodles into a heat-proof bowl. Cover with hot water. Stand until tender. Drain. Rinse under cold water.
  2. Combine lemon juice, fish sauce and sugar in a jug. Whisk with a fork to combine.
  3. Heat a wok over high heat. Add oil. Swirl to coat. Add chicken. Stir-fry for 2 minutes until golden. Add prawns, onions and chillies. Stir-fry for 2 to 3 minutes or until prawns turn pink. Add noodles. Stir-fry for 2 minutes.
  4. Add lemon juice mixture to wok. Toss to combine. Slowly pour eggs over noodles. Stir-fry for 1 minute. Add sprouts. Toss well.
  5. Spoon pad Thai onto plates. Sprinkle with peanuts and coriander leaves. Serve with lime or lemon wedges.
Serves 4 people


Suzan Battah
@suzanbattah

April 25, 2012

Wednesday's Chow - Baked Redfish


Oops. I almost missed my weekly recipe blog.  This is really good, easy recipe.  I love the taste of this fish, though I may actually red snapper instead, as that's easier for me to get.

Baked Redfish, also known as red drum.
Ingredients:
·         1 1/2 to 2 pounds fresh or frozen redfish fillets, thawed
·         1 teaspoon salt
·         dash pepper
·         1 ground dill
·         2 tablespoons fresh lemon juice, about 1 small lemon
·         1/4 cup melted butter
Preparation:

Place fish in a lightly buttered shallow baking dish, skin side down. Salt fish. In a cup, combine remaining ingredients. Pour over redfish fillets and bake at 350° for 20 to 25 minutes. The baked redfish should flake easily with a fork when done.
Baked redfish serves 4 to 6. 

April 19, 2012

Wednesdays Chow - Friqusee (Frick-a-cee)

Note: Blogspot didn't do what it was supposed to do...this WAS scheduled to post yesterday, the 18th, but it didn't and I have no idea why....so a day late, but still worth having here's a recipe from Passion's Flight Author Shannan Albright -

My roots are from the bayou of Louisiana and this recipe has been in my family for hundreds of years. I am happy to share it with you today.

Ingredients:

1 lb. Hamburger Meat - (Make sure it's 70%. the leaner the meat, the weaker Roux you will have.)
1 Bell Pepper
1 Medium white or yellow onion
3 16 oz Cans of Tomato Sauce
Flour
Tabasco

In a skillet brown hamburger meat.
Remove cooked meat leaving the drippings in pan.
Use approx. 2 tablespoons of flour or enough to make a paste. Cook on med high until dark brown.
Add chopped onion and bell pepper. This will stop the Roux from cooking.
Add tomato sauce and equal parts water and stir. Place meat into pot and let simmer for 45 min.
Add Tabasco to taste.
Serve over rice.

January 25, 2012

Wednesday's Chow - Red Pepper Soup

Here's a yummy looking recipe, great for a cold winter day, from this week's guest author, Toni V. Sweeny.  If you haven't checked out her blog from Monday, be sure and stop by for Carrying a Theme through Several Generations.

Here’s my famous prize-winning (Beta Sigma Phi Cookbook, 1999) Red Pepper Soup, which was probably dreamed up by some chuck wagon cook on a trail drive who found himself with nothing left but a handful of peppers and garlic.  It's perfect for the holidays, because of its bright color, as well as its zippy taste.

4 medium red Bell Peppers
1 medium yellow Bell pepper
2 small red Serrano peppers (other mild hot pepper such as Hungarian can be substituted)
3 gloves garlic
1 tbsp olive oil
1 14.5 oz can chicken broth
1/2 C whipped cream (optional)
Fresh basil leaves (optional)
Salt/pepper to taste

Remove seeds, stems, and membranes from peppers.  Chop into squares.  Slice garlic.  Boil all until tender.  Run through blender until pureed.  Pour into large saucepan and add salt and pepper to taste and olive oil.  Add chicken broth, stir until well-blended.  Cook until heated throughout and ladle into soup bowls.  May be garnished with a fresh basil leaf and a dollop of whipped cream (optional).

This makes 4 servings.  195 calories per serving.



October 19, 2011

Wednesday's Chow - Cheesy Mexican Casserole

Cheesy Mexican Casserole

Ingredients
1 can (10.75 oz) condensed cream of chicken soup
1 can (4.5 oz) chopped green chilies
1 container (8 oz) sour cream
1/2 cup fat-free (skim) milk
2 1/2 cups shredded cooked chicken breast
8 yellow corn tortillas (6 or 7 inch), torn into bite-size pieces
1 medium green bell pepper, chopped

1 large tomato, chopped
1 1/2 cups shredded sharp Cheddar cheese or Mexican cheese blend, divided


Directions

1. Heat oven to 350 degrees F. Spray 13x9-inch (3-quart) glass baking dish with cooking spray. In large bowl, mix soup, chilies, sour cream and milk until blended. Stir in chicken, tortillas and bell pepper. Stir in tomato and 1 cup of the cheese. Spoon and spread mixture in baking dish.

2. Cover with foil. Bake 40 minutes. Uncover; sprinkle with remaining 1/2 cup cheese. Bake uncovered 5 to 10 minutes longer or until cheese is melted and mixture is bubbly. Let stand 5 minutes.

September 28, 2011

Wednesday's Chow - Chili

From this week's guest blogger, Terri Thackston comes a recipe just in time for cooler weather and football season - Chili!





Murderous drug runners, a wildfire in the Texas desert and the  President's runaway daughter…Game Warden Shannon Walker didn't sign up for any of this. Add a sexy Secret Service Agent, unexpected betrayal and a desperate escape into the desert, and the border becomes hotter than Shannon can handle.










Border Heat is available in various ebook formats at amazon.com, barnesandnoble.com and smashwords.com.

Border Heat Chili

1 lb ground beef
1 small yellow onion, diced
1 medium green bell pepper, diced
1 medium red bell pepper, diced
1 chopped jalapeno, fresh or pickled, finely chopped
1 10 oz can tomatoes and green chilies
4 cups V8 Juice
1 6 oz can tomato paste
3 tblspns light brown sugar

Brown ground beef, adding onion and bell peppers as the meat cooks. Drain grease. Add jalapeno plus tomatoes and green chilies, mixing well as mixture continues to cook. Add V8 Juice and bring to boil. Add tomato paste and brown sugar. Simmer for twenty minutes.

August 3, 2011

Wednesday's Chow - Barbequed Spare Ribs

Barbequed Spare Ribs

4 lbs. baby back spare ribs
(Fresh pork Ribs)
1 medium onion, chopped
2 gloves garlic, minced
1 tea salt
½ tea pepper

BBQ Sauce

½ cup vinegar
½ cup light brown sugar
½ cup catsup
½ cup chili sauce
1/3 cup Worcestershire sauce
2 tbsp olive oil
½ tea dry mustard
¼ tea cayenne pepper
For sweeter sauce, add ¼ cup honey

Directions:
In a large pot, place ribs, onions, garlic, salt, and pepper in three quarts water. Bring to boil. Reduce heat and simmer for 1 hour until ribs are tender. Drain.

Meantime, combine all bbq sauce ingredients in a medium saucepan. Simmer, uncovered for one hour.

Place ribs on rack in broiler pan. Brush with sauce and marinate for one hour. Broil, basting frequently with sauce, 10 minutes each side. Or cook on the grill!!!

July 13, 2011

Wednesday's Chow - Boston Baked Beans

In case you’ve missed my many announcements, next month I’m presenting a workshop at Hearts Through History’s Campus on Pioneering Women of the West. In honor of that, I looked for something that the women on a wagon trail would have cooked and came across a recipe for Boston Baked Beans. Beans were a staple to the families traveling west. This recipe comes from FARM JOURNAL’S COOKING AND ENTERTAINING IN AMERICA. The book says this about baked beans:

The Puritans arrived in Boston ten years after the Pilgrims and landed in Boston. The Puritan Sabbath started at sundown on Saturday and continued until sundown on Sunday. Though they could eat, Puritans were forbidden to work, including cooking, on the Sabbath. So, “On Saturday morning they put big pots of beans in their ovens to bake all day. These supplied hot beans for Saturday’s evening meal, some still warm for Sunday breakfast, and for another meal, sometimes cold, after church on Sunday.”

It continues, “Although the strict observance of the Sabbath died out in the 19th century, the custom of having Boston Baked Beans for Saturday’s evening meal and the leftovers for breakfast on Sunday was firmly established that it continued and still does in some New England homes.”

The Farm Journal cookbook claims, recipes vary from home to home, but they must contain salt pork and molasses or a combination of molasses and brown sugar or maple sugar. And they must cook for a long time to develop the flavor and rich brown sauce. Baked beans, Boston or otherwise, would have been cooked when the wagon train laid over a day or two, giving the women a chance to let the beans cook for a while, and they would have eaten them for the next day or two.

Boston Baked Beans


Ingredients:

2 cups dry navy beans
6 cups cold water
1 tsp salt
¼ pound salt pork
1 medium onion (optional)
2 tsp dry mustard
1/3 cup brown sugar, firmly packed
¼ cup molasses

Directions:

Wash beans. Combine beans and cold water in a large kettle. Bring to a boil; boil 2 minutes. Remove from heat and let stand 1 hour (or soak overnight).

Add salt; simmer about 1 hour or until beans are tender. Drain, reserving 1¾ cup bean liquid. Add water if necessary; set aside.

Cut a slice from the salt pork and put it in bottom of bean pot or Dutch oven. Add beans. Place onion in center of beans.

Mix mustard, sugar, and molasses into reserved bean liquid; pour over beans.

Cut 3 gashes in remaining salt pork; place on beans, rind side up.

Cover and bake in 300° oven 5 to 7 hours, adding more water as needed. Remove cover from bean pot the last 30 minutes of baking so pork rind will brown and become crisp. Makes 6 servings.

There's still time to enter a free workshop registration for PIONEERING WOMEN OF THE WEST.  Just send me an email at annakathrynlanier@gmail.com with Workshop Contest in the subject line. I'm drawing for a winner on July 16th.

Anna Kathryn

June 29, 2011

Wednesday's Chow

My friend Denise gave me a cookbook on Saturday - The All-American Cowboy Cookbook. Oh, my. What a treasure trove!  100's of recipes and lots of tidbits on cowboys, country singers/song writers, actors and more.  Her intent is for me to give away as a prize...grrr. But I will, during my August workshop "Pioneering Women of the West."  In the meantime, I'll post some recipes here and copy some for my own recipe box.

Here's one donated by Tom Selleck, of Quigley Down Under.  Looks yummy!  Oh, and the recipe looks good too.





Quigley’s Chicken with Wine and Vegetables
By Tom Selleck in The All-American Cowboy Cookbook

1 onion, sliced
3 tbsp butter, divided
4 boned chicken breasts, halved (8 boneless, breasts)
Salt and pepper
½ cup all-purpose flour
8 whole mushrooms
1 cup orange juice
1 cup Marsala wine
¼ cup ginger ale
¼ cup lemon juice
1 medium can artichoke hearts
Hot, cooked rice

Brown the onion in one tablespoon butter. Set aside. Preheat oven to 325°. Salt and pepper the chicken. Roll in flour to cover. Brown quickly in remaining butter. Place onion in bottom of Dutch oven. Layer with chicken and mushrooms. Mix the liquid ingredients and pour over. Bake, covered, one hour. Add the artichoke and cook 30 minutes more. Serve with rice.

Anna Kathryn Lanier
Pioneering Women of the West Workshop
Hearts Through History Campus
August 1-31, 2011
http://heartsthroughhistory.com/pioneerwomen.html

June 15, 2011

Wednesday's Chow - Red Snapper

The family and I love to eat fish, though we still don't eat as often as we should. But being near the Gulf of Mexico, we can get fresh stuff by going to one of the many seafood markets. Red Snapper is a favorite, and so is this recipe. Be aware it's a recipe for two, so you'll need to double or triple.

Baked Red Snapper with Garlic Sauce


Ingredients:


• 2 red snapper fillets, about 6 to 8 ounces each


• 4 tablespoons butter


• 1 medium clove garlic, pressed or minced


• 3 or 4 drops Worcestershire sauce


• 1/2 teaspoon Creole or Cajun seasoning, or your own favorite seasoning blend, with salt


• 1/8 teaspoon fresh ground black pepper


• 1 to 2 teaspoons minced fresh parsley


• 1 teaspoon snipped fresh or frozen chives, optional


• 3 to 4 tablespoons plain or seasoned bread crumbs


• 2 tablespoon freshly grated parmesan cheese, optional


Preparation:

Place snapper fillets in a baking dish which has been sprayed with a butter-flavored baking spray.

In a skillet, melt butter with garlic, Worcestershire sauce, Creole seasoning blend, pepper, parsley, and chives, if using. Cook on low for 2 minutes, just to blend flavors. Brush both sides of fish fillets with the butter and herb mixture. Toss bread crumbs in the remaining butter mixture; sprinkle over the fillets. Bake at 400° for about 12 minutes, depending on thickness of fillets, until fish flakes easily and is no longer translucent. Serves 2.

May 18, 2011

Wednesday's Chow - Cordon Bleu Pork Chops

Here’s another recipe from TASTE OF HOME GRILLING IT! Cookbook, one of the prizes in the Romancing the BBQ Picnic Basket available for auction in the Brenda Novak Diabetes Research Auction. The auction ends on May 31, so get your bid in NOW!


CORDON BLEU PORK CHOPS


Ingredients:


4 bone-in pork loin chops, 1-inch thick
½ cup ketchup
½ cup water
¼ cup white vinegar
2 tbsp Worcestershire sauce
2 tbsp brown sugar
2 tbsp dried minced onion
1 tbsp soy sauce
1 tbsp lemon juice
1 tsp garlic powder
1 tsp ground mustard
4 thin slices fully cooked ham
4 thin slices part-skim mozzarella cheese


Directions:


Cut a pocket into each pork loin, set aside. Combine the following 10 ingredients (ketchup through mustard). Reserve ½ cup for basting and refrigerate. Pour remaining marinade into a large resealable plastic bag or shallow glass container. Add pork and turn to coat. Seal bag or cover container; refrigerate overnight, turning meat occasionally.


Place cheese slice on each slice of ham; roll up jelly-roll style. Drain pork and discard marinade. Insert ham/cheese roll in each pocket; secure with soaked toothpicks.


Grill, covered over medium heat, turning and basting occasionally with reserved marinade, for 25-35 minutes or until meat thermometer reads 160⁰. Remove toothpicks before serving.

April 20, 2011

Wednesday's Chow - Opelousas Catfish Gravy

Well, this is the last Wednesday in Lent, but that means this Friday is Good Friday, a traditional day of fasting....which I probably won't do.  But I will not eat meat. 

So, keeping with my meatless dishes for Lent, here's one from Cooking in Cajun Country by Karl Breaux with Cheré Dastugue Coen, a cookbook I picked up while on my Cajun Country Field Trip earlier this month.


Opelousas Catfish Gravy
Cooking in Cajun Country by Karl Breaux with Cheré Dastugue Coen

Ingredients:

¼ cup cooking oil
2 large onions, chopped
2 green bell peppers, chopped
1 stalk celery, chopped
2 mild banana peppers, seeded and chopped
1 (10-oz) can chopped tomatoes with chilies
1 (8-oz) can tomato sauce
1 cup fish stock (or chicken stock)
1 cup water
3 tsp Cajun/Creole seasoning
3 pounds catfish fillets
1 bunch green onions, chopped
1 bunch parsley, chopped
4 cups cooked rice

Directions:

Add oil to medium-size Dutch oven. Add onions, bell peppers, celery, and banana peppers, and sauté until tender. Add tomato sauce, stock, water, and Cajun seasoning. Cook for 1 ½ hour over medium heat. Sauce will reduce by half. Add catfish fillets and cook for 25 minutes. Remove from heat and add green onions and parsley. Serve over ½ cup cooked rice per serving.

Serves 8.

Cajun Country Field Trip, part 1
Cajun Country Field Trip, part 2
Cajun Country Field Trip, part 3