1 large onion, finely chopped
2 celery ribs, finely chopped
1 medium green pepper, finely chopped
1 medium sweet red pepper, finely chopped
1 Tbls canola oil
1 garlic clove, minced
3 C cubed chooked chiken breast (Mom used leftover chicken from another dish)
1 can (10-3/4 oz) reduced-fat reduced-sodium condensed cream of celery soup, undiluted
1 can (10-3/4 oz) reduced-fat reduced-sodium condensed cream of chicken soup, undiluted
1 can (10 oz) diced tomatoes and green chilies, undrained
1 Tbls chili powder
12 corn tortillas (6 inches), cut into 1-inch strips
2 C (8oz) shredded reduced-fat cheddar cheese, divided
In a large nonstick skillet coated with cooking spray, saute the onion, celery and peppers in oil until crisp-tender. Add garlic; cook 1 minute longer. Stir in the chicken, soups, tomatoes, and chili powder.
Line the bottom of a 3-qt. baking dish with half of the tortilla strips; top with half of chicken mixture and 1 C cheese. Repeat the layers. Bake, uncovered, at 450 for 30-35 minutes or until bubbly.
Yield: 8 servings (1 C = 329 calories)
Tuesday, February 21, 2012
Thursday, January 26, 2012
Barbecue Jack Chicken
Taste of Home, Simple and Delicious Cookbook
4 boneless skinless chicken breast halves (6 oz each)
4 slices pepper Jack cheese
1 C barbecue sauce
Carefully cut a pocket in each chicken breast half. Fill with cheese; secure with metal or soaked wooden skewers. Grill chicken, covered, over medium heat or broil 4 inches from the heat for 6-8 minutes on each side or until juices run clear, basting frequently with barbecue sauce. Remove skewers before serving. (4 servings, total prep/cooking time: 25min.)
4 boneless skinless chicken breast halves (6 oz each)
4 slices pepper Jack cheese
1 C barbecue sauce
Carefully cut a pocket in each chicken breast half. Fill with cheese; secure with metal or soaked wooden skewers. Grill chicken, covered, over medium heat or broil 4 inches from the heat for 6-8 minutes on each side or until juices run clear, basting frequently with barbecue sauce. Remove skewers before serving. (4 servings, total prep/cooking time: 25min.)
Thursday, January 19, 2012
Whole Wheat Chocolate Chip Cookies (Betty Crocker Recipe)
My new go-to CCC recipe. I like these chocolate chip cookies even better than the regular ones.
3/4 c. sugar
3/4 c. packed brown sugar
1 c. butter or margarine, softened
1 tsp. vanilla
1 egg
2 c. whole wheat flour (I use the white wheat)
1 tsp. baking soda
1/2 tsp. salt
12 oz. bag of semisweet chocolate chips
Heat oven to 375 degrees.
Mix sugars, butter, vanilla and eggs in large bowl. Stir in flour, baking soda and salt (dough will be stiff). Stir in chocolate chips. Drop dough by rounded tablespoonfuls about 2 inches apart onto ungreased cookie sheet.
Bake 8-10 minutes or until light brown (centers will be soft). Cool slightly; remove from cookie sheet. Cool on wire rack.
3/4 c. sugar
3/4 c. packed brown sugar
1 c. butter or margarine, softened
1 tsp. vanilla
1 egg
2 c. whole wheat flour (I use the white wheat)
1 tsp. baking soda
1/2 tsp. salt
12 oz. bag of semisweet chocolate chips
Heat oven to 375 degrees.
Mix sugars, butter, vanilla and eggs in large bowl. Stir in flour, baking soda and salt (dough will be stiff). Stir in chocolate chips. Drop dough by rounded tablespoonfuls about 2 inches apart onto ungreased cookie sheet.
Bake 8-10 minutes or until light brown (centers will be soft). Cool slightly; remove from cookie sheet. Cool on wire rack.
Barbequed Steelhead Trout
Even my kids gobbled this up!
2 lbs. steelhead trout fillets
1/4 c. butter, melted
2 TBSP lemon juice
1/4 tsp. paprika
1/8 tsp. cayenne pepper
1/4 c. barbeque sauce
OVEN METHOD:
Preheat oven to 400 degrees. Rinse the trout fillets and arrange in a casserole dish. Whisk together the butter, lemon juice, paprika, and cayenne pepper; brush the mixture onto the fillets. Bake for 15 minutes or until the fish flakes easily with fork, then brush the fillets with barbeque sauce. Bake another 3-5 minutes.
GRILL METHOD:
Preheat an outdoor grill for medium heat and lightly oil the grate. Arrange trout fillets on large piece of aluminum foil. Whisk together the butter, lemon juice, paprika, and cayenne pepper; brush the mixture onto the fillets. Cook on the preheated grill until the fish flakes easily with a fork, about 10 minutes. Brush the fillets with the barbeque sauce; cook another 2 minutes.
2 lbs. steelhead trout fillets
1/4 c. butter, melted
2 TBSP lemon juice
1/4 tsp. paprika
1/8 tsp. cayenne pepper
1/4 c. barbeque sauce
OVEN METHOD:
Preheat oven to 400 degrees. Rinse the trout fillets and arrange in a casserole dish. Whisk together the butter, lemon juice, paprika, and cayenne pepper; brush the mixture onto the fillets. Bake for 15 minutes or until the fish flakes easily with fork, then brush the fillets with barbeque sauce. Bake another 3-5 minutes.
GRILL METHOD:
Preheat an outdoor grill for medium heat and lightly oil the grate. Arrange trout fillets on large piece of aluminum foil. Whisk together the butter, lemon juice, paprika, and cayenne pepper; brush the mixture onto the fillets. Cook on the preheated grill until the fish flakes easily with a fork, about 10 minutes. Brush the fillets with the barbeque sauce; cook another 2 minutes.
Kelsey's Belgian Waffles
1 c. buttermilk
2 egg yolks
1 tsp. vanilla extract
1/4 c. butter, melted and cooled
1 c. flour
1 tsp. baking soda
1 tsp. baking powder
1 Tbsp. sugar
1/4 tsp. salt
1/4 tsp. cinnamon
2 egg whites
Preheat waffle iron.
In a large mixing bowl, whisk together the buttermilk, egg yolks, vanilla, and butter until thoroughly combined. In a separate mixing bowl, combine the flour, baking soda, baking powder, sugar, salt and cinnamon. Stir into the buttermilk mixture.
In another mixing bowl, whip the egg whites with an electric mixer until stiff. Fold into the batter.
Spoon waffle batter onto the hot waffle iron, and cook until golden brown. Serve with fresh whipped cream and fresh fruit.
2 egg yolks
1 tsp. vanilla extract
1/4 c. butter, melted and cooled
1 c. flour
1 tsp. baking soda
1 tsp. baking powder
1 Tbsp. sugar
1/4 tsp. salt
1/4 tsp. cinnamon
2 egg whites
Preheat waffle iron.
In a large mixing bowl, whisk together the buttermilk, egg yolks, vanilla, and butter until thoroughly combined. In a separate mixing bowl, combine the flour, baking soda, baking powder, sugar, salt and cinnamon. Stir into the buttermilk mixture.
In another mixing bowl, whip the egg whites with an electric mixer until stiff. Fold into the batter.
Spoon waffle batter onto the hot waffle iron, and cook until golden brown. Serve with fresh whipped cream and fresh fruit.
Saturday, January 7, 2012
Lion House Pie Dough
Richelle Lindstrom, Centennial, CO
1 cube butter
2/3 C shortening
1 Tbsp sugar
1/2 tsp baking powder
1 tsp salt
1 Tbsp nonfat dry milk
3 C flour
1/2 C cold water
Mix and cream the fats. Add sugar, baking powder, salt and dry milk. Add 1/2 the flour. Add water and remaining flour. Fork dough thoroughly. Bake at 375 for 12-15 minutes. (Makes a top and bottom pie crust) [When using this dough for the Pot Pie recipe bake the base pastry for 10 minutes at 375 before adding filling. Fit top pastry and cook as directed for pot pie.]
1 cube butter
2/3 C shortening
1 Tbsp sugar
1/2 tsp baking powder
1 tsp salt
1 Tbsp nonfat dry milk
3 C flour
1/2 C cold water
Mix and cream the fats. Add sugar, baking powder, salt and dry milk. Add 1/2 the flour. Add water and remaining flour. Fork dough thoroughly. Bake at 375 for 12-15 minutes. (Makes a top and bottom pie crust) [When using this dough for the Pot Pie recipe bake the base pastry for 10 minutes at 375 before adding filling. Fit top pastry and cook as directed for pot pie.]
Turkey/Chicken Pot Pie
Richelle Lindstrom, Centennial, CO
Roux:
1-2 T butter
1 1/2 - 2 C milk
1 1/2 T flour
Spices to taste
Melt butter in pan over medium heat, add flour to make a paste. Slowly whisk in milk. Stir sauce until thickened (may need to increase heat). Add whatever spices you'd like. The original recipe doesn't call for any, but it at least needs some salt and pepper. We added oregano, basil, parsley and garlic powder and it was much more flavorful. [Sauce should be the consistency of a heavy cream, not quite as thick as a gravy.]
Cook your choice of vegetables (cooked and cubed potatoes, corn, carrots, peas, etc) and meat (Richelle uses canned chicken, we used leftover turkey breast) separately. [We used approx. 1/2 can peas, 1/2 can corn, 1 1/2 C turkey, 1 1/2 C potato cubes and our pot pies were FULL.]
Add cooked veggies and meat to the roux, pour into pastry. Place pastry on top, fork edges and middle. Cook for 25-30 minutes or until golden brown at 350. Cool 10 minutes to let inside firm up.
Roux:
1-2 T butter
1 1/2 - 2 C milk
1 1/2 T flour
Spices to taste
Melt butter in pan over medium heat, add flour to make a paste. Slowly whisk in milk. Stir sauce until thickened (may need to increase heat). Add whatever spices you'd like. The original recipe doesn't call for any, but it at least needs some salt and pepper. We added oregano, basil, parsley and garlic powder and it was much more flavorful. [Sauce should be the consistency of a heavy cream, not quite as thick as a gravy.]
Cook your choice of vegetables (cooked and cubed potatoes, corn, carrots, peas, etc) and meat (Richelle uses canned chicken, we used leftover turkey breast) separately. [We used approx. 1/2 can peas, 1/2 can corn, 1 1/2 C turkey, 1 1/2 C potato cubes and our pot pies were FULL.]
Add cooked veggies and meat to the roux, pour into pastry. Place pastry on top, fork edges and middle. Cook for 25-30 minutes or until golden brown at 350. Cool 10 minutes to let inside firm up.
Subscribe to:
Posts (Atom)