Wow!

I'm not sure quite how I did it, but if you click on the title of the recipe, the page on My Recipes comes up! I thought the link didn't work!

Fiesta Turkey Soup With Green Chile Biscuits

We used the last of our turkey to make this soup and John and Andy loved it - said to make it again. Except for the cheese and sour cream, which you could leave out, it's also very healthy. You can find and print this recipe out on myrecipes.com.

1 medium onion, diced
1 tsp. veg oil (I had to use more)
1 garlic clove, minced
3 cups chopped cooked turkey or chicken
1 (15 oz) can chili beans
3 1/2 cups chicken or turkey broth
1 (11 oz) can whole kernel corn with red and green peppers, drained
1 (10 oz) can diced tomatoes and green chiles
1/2 teaspoon chili powder
1/2 teaspoon ground cumin
1/8 teaspoon salt
1/8 teaspoon pepper
Toppings: sour cream, shredded Mexican four-cheese blend

Saute onion in hot oil in a large Dutch oven over medium heat 7 minutes or until tender. Add garlic, and saute' 1 minute. Stir in turkey and next 8 ingredients. Bring to a boil, stirring occasionally; reduce heat, and simmer 15 minutes. Serve with desired toppings and Green Chile Biscuits. (search recipe on myrecipes.com - a Bisquick recipe) I can add it here if you would like. It's basically Bisquick biscuits (either cut out or dropped) - but add drained green chiles and shredded 4-cheese Mexican cheese to them when you mix it up.

Note: For our own personal tastes, I chose the mild versions of each of the canned items.

Yield: Makes 8 servings
Southern Living, November 2004

Leftover Turkey?

My Aunt Marian gave me this recipe for leftover turkey or chicken- yum!
Chicken Casserole
1 pkg pepperidge farm stuffing (4 cups)
1 stick melted margarine
3 cups cooked chicken, turkey or tuna
1 can cream of chicken soup
8 oz sour cream
2 cups chicken broth

Mix stuffing with margarine, holding back 1 cup for topping. Spread stuffing in bottom of 9x13-inch pan.
Spread meat evenly over stuffing. Mix soup and sour cream in a bowl, then spread over meat layer. Top with remaining stuffing. Pour broth over top. Cover and bake 45 minutes at 350. Uncover and bake an additional 5-10 minutes to brown. Serves 8-10.

She also gave me another one a long time ago that goes well on a cold day...

Sophie's Vegetable Medley
½ cup sliced onion
2 cups carrot strips
1½ cups celery strips
2 cups green beans, fresh or frozen
¾ cup green pepper strips
2 cups canned stewed tomatoes
4 Tbs butter
1 Tbs sugar
3 Tbs tapioca
salt and pepper to taste

Mix all together and place in covered casserole. Bake at 350° for 2½ hours or cook in crockpot for 8 hours on low.

Warm your home & your family with this easy meal

Roasted Chicken with Veggies

1 whole chicken (3-3 1/2 lbs.)
1 Tblsp. oil
1/8 tsp salt
1/8 tsp pepper
6 medium carrots, cut into 1-inch pieces
4 celery ribs, cut into 1-inch pieces
3 medium baking potatoes, cut into 1 1/2 inch pieces
2 medium onions, cut into wedges
2 Tblsp. butter, melted
4 tsp. minced fresh thyme or 1 tsp. dried thyme

Place chicken, breast side up, in a shallow roasting pan. Rub with oil; sprinkle with salt and pepper. Bake, uncovered, at 375 degrees for 45 min.

Arrange the carrots, celery, potatoes and onions around chicken. Combine butter and thyme; drizzle over chicken and vegetables. Cover and bake 45-60 minutes longer or until a meat thermometer reads 180 degrees and vegetables are tender.

Yield: 6 servings

We all enjoy this meal. The chicken is incredibly tender and tasty. I add more butter and thyme to the recipe than it calls for.

I'm looking for a good seafood dish for Christmas if anyone has one they enjoy.

Polenta anyone?

I'm finally aknowledging that Joseph is ready to eat real food. So now, at long last, I have to start cooking on a regular basis. Last week I made a pot roast and served it with Polenta on the side instead of a potato or pasta. Joseph wasn't so much into the meat...but loved the polenta and veggies. I loved the polenta too; and it is sooo easy! If you are a looking for an alternative to potatoes yet still want a real comfort food, try this:

Use a 1:4 ratio of polenta (cornmeal) to liquid. (I used 1 cup of polenta and 4 cups of liquid and Joseph and I had enough to eat for a week. Double this if you are cooking for crowd.) The liquid can be milk, water, or stock. Usually I use 1/2 chicken stock and 1/2 milk. I think the milk makes it a little creamier and I just always have chicken stock in the freezer so I use it. This time I used beef stock since I had an open box from cooking the roast. It added a great flavor. Divide the liquid into two parts. Heat 1/2 of the liquid to boiling and add ~1/2 Tbs salt (if desired...I forgot the salt and it was still yummy.) Mix the cornmeal and the other 1/2 of the liquid (unheated) together. Pour the cornmeal mixture in the the boiling liquid, stirring constantly until the mixture comes together. (you really will be able to tell when it "comes together", it takes a minute or two, but suddenly it will become a single thick liquid. When it comes together, stop stirring and simmer on low heat for ~30 minutes, until thick and creamy. At this point you can add butter and cheese if you like. The recipe I had used 6 TBS butter and 1/2 cup blue cheese, though I didn't do either of these and Joseph and I liked it just fine. Serve hot immediately.

You can spread leftovers on to a lined sheet pan or shallow dish and store in fridge. The next day you could cut the polenta into small squares and saute them, or just heat it up and stir it together if you prefer soft polenta leftovers.

I think this will become a staple at our house. It is easy and so, so yummy. Just buy the basic Quaker yellow cornmeal in a blue container, don't spend extra money on products labeled "polenta." It is all the same stuff.

Okay girls...I'm cooking now. So maybe I'll be more active on this blog. I'll be looking for kid friendly (and Alex friendly: cheese free) ideas. Someone gave me the cookbook Deceptively Delicious. That cookbook uses a lot of vegetable purees hidden in kid friendly foods so you can get an extra nutrition boost with your meals. Good for kids who don't eat veggies. Some of the recipes looked good, so I now have butternut squash, summer squash and zucchini purees in my freezer. Tomorrow I hope to add carrot and cauliflour purees to my stash. I'll let you know how that goes...

our new favorite dinner

Pork patties
Durkee's Grill Creations - St. Louis style - Peppery Mustard seasoning

Cook the burgers on the grill (I use my "Foreman" :) and sprinkle each side heavily with seasoning-it makes a crunchy crust on the burgers when you use an indoor grill. Serve on a bun with mustard. i just use less seasoning for the boys. sam can't seem to tell the difference b/w beef or pork, as long as it's on a bun it's a "burber."

In Honor of Halloween...

Easy Pumpkin Pancakes

pancake mix
1 cup pumpkin
1 tsp cinnamon
1 tsp nutmeg
1 tsp pumpkin pie spice

Make pancake batter as usual. Add pumpkin and spices to batter. Batter will be thick.

(I usually add a little extra water to thin them down so they're not so thick.)

Dangerous Chocolate Cake

I've tried this a few times lately (i won't say HOW many times) and it really is seriously GOOD!
I had to share!

MINUTE CHOCOLATE MUG CAKE
1 Coffee Mug
4 tablespoons flour(that's plain flour, not self-rising)
4 tablespoons sugar
2 tablespoons baking cocoa
1 egg
3 tablespoons milk
3 tablespoons oil
3 tablespoons chocolate chips (optional)
Some nuts (optional)
Small splash of vanilla

Add dry ingredients to mug, and mix well . Add the egg and mix thoroughly. Pour in the milk and oil and mix well. Add the chocolate chips (if using) and vanilla, and mix again. Put your mug in the microwave and cook for 2 1/2 to 3 minutes on high. The cake will rise over the top of the mug, but don't be alarmed! Allow to cool a little, and tip out onto a plate if desired.EAT! (this can serve 2 if you want to share!)
And why is this the most dangerous cake recipe in the world? Because now we are all only 5 minutes away from chocolate cake at any time of the day or night!

Tortollini Salad

frozen cheese tortellini (cooked and cooled)
chopped cucumber
chopped artichoke heart
sliced black olives
Parmesan cheese
Caesar salad dressing (enough to coat)

I just had this tonight at my tri club meeting and it was SO delicious I can't wait to make it for my family. You could probably add all sorts of veggies.
Sorry I haven't contributed more... hoping to start cooking more soon.

Chili anyone?

mmmm....it's getting cool out, feels like chili weather to me. here's my favorite chili recipe- what's yours?

Steak 'N Shake Chili

1½ lbs ground beef
½ tsp salt
2/3 can condensed onion soup
½ to 1 Tbs chili powder
2 tsp ground cumin
½ tsp ground black pepper
2 tsp unsweetened cocoa powder
1 15 oz. can chili beans, undrained
1 6 oz. can tomato paste
1 8 oz. can tomato sauce
1 cup cola (no diet)

Brown ground beef in dutch oven or large skillet, rinse in hot water and drain in collander. Pour 2/3 of can of onion soup in blender; blend for 1 minute. Return beef to dutch oven, pour soup over beef. Cover and let simmer for 5 minutes. Add chili powder, cumin, pepper, salt, cocoa powder beans tomato paste, tomato sauce and cola. Heat through.

Servings: 6

Sausage rice casserole

This just sounds yummy for a cool fall day (i haven't tried it yet, but plan to later this week)-

Sausage Rice Casserole
2- 7.2 oz pkgs rice pilaf
2 lbs bulk pork sausage
6 celery ribs
4 medium carrots
1 can cream of chicken soup, undiluted
1 can cream of mushroom soup, undiluted
2 tsp onion powder
½ tsp garlic powder
¼ tsp pepper

Prepare rice mixes according to directions. Meanwhile, in a large skillet, cook the sausage, celery and carrots over medium heat until meat is no longer pink; drain.
In a large bowl, combine the sausage mixture, cooked rice, soups, onion powder, garlic powder and pepper. Transfer to two greased 11x7 baking dishes.
Cover and freeze one casserole for up to 3 months. Cover and bake the remaining casserole at 350° for 40-45 minutes or until the vegetables are tender.

Author: Jennifer Trost
Source: Taste of Home

Frozen Cucumber Salad

I found this in a new cookbook from Bonnie C. (thanks, Bonnie!) cucumbers may be out of season- but it sounded like a good idea. (I didn't know you could freeze cucumbers.)

Frozen Cucumber Salad
2 quarts sliced, small cucumbers, unpeeled
2 medium onions, sliced
1 tbsp salt
1 cup cider vinegar
1¼ cups sugar

Combine cucumbers, onions and salt. Let mixture soak for 3 hours. In a saucepan, warm the vinegar and sugar; stir to dissolve sugar.
Drain cucumbers and add to vinegar mixture. Ladle into plastic freezer container or bag and freeze. When ready to use, defrost and serve chilled.

Author: Cecelia Wilson
Source: Taste of Home

It's what's for Dinner next week

Grilled Cheese with a Twist

Here's a recipe for you that I created after trying it at Samplings Wine restaurant in Colorado this summer. It had a fancier name on the menu but for my house this will do. I love eating out and then trying to recreate it at home. This is an easy meal to make before heading out the door for soccer practice.

Pesto
Aged White Cheddar Cheese
Thinly Sliced Ham
Sourdough Bread

Slice your sourdough bread and spread pesto on the bread. Add a piece or two of ham and the aged white cheddar cheese. Butter outside of bread and toast in skilled till bread has browned and cheese has melted.

Yummy!!! Hope you enjoy!

not much to share...

Sam is sick today and it's rainy out- i'm sooo in the mood for some soup (maybe i'm feeling empathetic toward Sam- or is that sympathetic- i always get those two confused?!)
this is what i really want (but i don't have the noodles):

Chicken & Noodles

2 cups cooked, cubed chicken breasts
1 10 oz pkg Raemes frozen noodles
1 stick margarine
2 cans chicken broth
salt, pepper, thyme to taste
¾ cup carrots, sliced
½ cup celery, sliced
½ cup onion

Saute onion, carrtos and celery in 2-3 Tbsp. butter until tender. Add chicken broth, chicken, vegetables, remaining butter (or a little less) and noodles to crock pot. Season with salt, pepper, thyme and bay leaf. Cook on low for 3-4 hours.
source: Tina Martin

This freezes pretty well, too- you just have to add more water or chicken broth after you thaw it- or serve it thick (i like it that way).

Leftover steak

I found some steak on sale this weekend, this was the only steak recipe I have- anybody have any others?

Sweet Skillet Sirloin
3 green onions, minced
2 Tbs lite soy sauce
1 Tbs honey
1 tsp dark sesame oil
1/2 tsp crushed red pepper
3 tsp minced garlic, divided
1 lb beef sirloin, thinly sliced

1 tsp veg. oil
warm cooked brown rice
cooked frozen mixed vegetables

Combine first 5 ingredients and 2 tsp. minced garlic in a large resealable plastic freezer bag; add beef. Seal and shake to coat. Marinate in the refrigerator 30 minutes (or freeze at this point)
Thaw. Heat oil in large skillet over medium-high heat. Add remaining 1 tsp. minced garlic and sauté until tender. Add beef mixture; cook 3-5 minutes or to desired degree of doneness, stirring often. (Do not overcook, or beef will burn).
Serve with rice and vegetables.

Servings: 4
from 'Once a Month Cooking'

Are you hungry?

so i thought this would be any easy way to do a recipe share...which could be on-going, and easy to find- since it's right here on your computer, instead of buried in a cookbook somewhere. (this has mostly selfish intent since I'm always looking for new recipes- but I'm hoping you are, too!)
I tried to fix the settings to allow others to post entries, once you login- just go to "new post" and type your entry. Feel free to pass this along and invite others who you think might be interested.
-vicki

Here's our menu for tonight- which I'm excited about b/c it's food that taste's good for once, instead of frozen pizza or burgers (-the rut we've seemed to hit since moving!)

Herb-Rubbed Pork Tenderloin
1 Tbs garlic powder
2 tsp brown sugar
2 tsp rubbed sage
1 ½ tsp dried thyme
1 tsp ground mustard
½ tsp cayenne pepper
½ tsp pepper
2 pork tenderloins (1 pound each)

In a small bowl, combine the first seven ingredients; rub over pork.
Place in a large ungreased shallow glass dish. Cover and refrigerate for up to 8 hours.
Place tenderloins on a rack in a shallow roasting pan. Bake at 400° for 35-40 minutes or until a meat thermometer reads 160°. Let stand for 5 minutes before slicing.

Servings: 8
Recipe Source Source: Country Woman Magazine
(to make this a freezer meal that you can pull out and thaw for use at a later time I mix the seasonings and put in a ziploc bag and then tape that to the pork tenderloin bag and freeze together.)

we're also having Paula Deen's Marinated Tomatoes:
3/4 cup vegetable oil
1/2 cup red wine vinegar
3 Tbs chopped fresh parsley
1 Tbs sugar
1 1/2 tsp garlic salt
1 1/2 tsp seasoned salt
3/4 tsp dried oregano
1/2 tsp pepper
10 plum tomatoes (about 2 1/2 pounds)

Combine vegetable oil and next 7 ingredients in a large zip-top plastic freezer bag.
Core and cut each tomato into 4 wedges; add to marinade in plastic bag. Seal and shake to coat tomato wedges. Chill 4 hours; let stand 30 minutes at room temperature before serving. Serve with a slotted spoon.

Yield: 6 to 8 servings
Preparation time: 10 minutes
Cooking time: 4 hours
Cooking Tips:
Once you have enjoyed all of the tomatoes, transform the leftover marinade into a quick and fresh vinaigrette by adding 1/4 teaspoon Dijon mustard.
Author: Paula Deen
Recipe Source Source: Southern Living, JANUARY 2006

and Onion Roasted Potatoes:
1 envelope Onion Soup mix
2 lbs potatoes, cut into slices about 1/4 inch thick (about 2 lbs.) **Can also cut into chunks, but I've found slices cook better
1/3 cup olive oil

Preheat oven to 425°. Combine all ingredients in large bowl, making sure potatoes are well coated. Pour into well-greased 11x9-inch baking or roasting pan.
Bake, stirring occasionally, 35 minutes or until potatoes are tender and golden brown

Author: Jonica W

I tweaked this and combined it with another recipe-
Campfire Potatoes
5 medium potatoes, peeled and thinly sliced
1 medium onion, sliced
6 Tbs butter
1/3 cup shredded cheddar cheese
2 Tbs Minced fresh parsley
1 Tbs Worcestershire sauce
salt and pepper to taste
1/3 cup chicken broth

Place the potatoes and onion on a large piece of heavy-duty foil; dot with butter. Combine the cheese, parsley, Worcestershire sauce, salt and pepper; sprinkle over potatoes. Fold foil up around potatoes and add broth. Seal the edges of foil well. Grill, covered, over meium coals for 35-40 minutes or until potatoes are tender.

Yield: 4-6 servings
Author: Cathy (Erin's cousin- who's last name I cannot spell, sorry Cathy!)

ok, now it's someone else's turn...anybody have any good ideas or recipes to share???