Wednesday, December 7, 2011
Pace Picante Sauce
Cook the roast in the crock pot, pressure cooker or stove top until it's falling apart. Drain off the juices and shred the meat. Mix in picante sauce until you think it has the right consistency (moist, but not dripping.) Add salt to taste and enjoy.
And that's it. This is so yummy that I can't help but sneak forkfuls of the leftovers :) I like to eat it with cheese and a tomato/ green onion/ cilantro mixture on top. Mmmm.
*****cooking times will vary depending on size and cut of roast, but I've found that it takes about 40-60 minutes in the pressure cooker and 8 hours in the crock pot on low or 3 hours on high.
Saturday, November 12, 2011
Thursday, September 15, 2011
Springtime Chicken Apple Salad
Below are MY CHANGES. I've modified it quite a bit from the original, but this recipe is so easy to adapt to whatever you like or want to try.
This is a great all season salad. It is surprisingly filling and yummy. Great way to get more fruits and veggies in the diet.
-= Ingredients =-
2 cups cooked boneless ; skinless Chicken Breasts, or Rotissarie Chicken
3 large Tart Apples (Pink Ladies, Grannysmiths, Jazz,... ; cored and chopped
1/2 cup Craisins
1/2 cup Dried Cherries (Costco Kirkland brand) ; optional
3 celery stalks ; chopped
1/2 cup Pecans or walnuts ; chopped
~~ -- Dressing -- ~~
1/2 cup Plain Yogurt ; greek style is great!
3 tablespoons reduced-fat mayonnaise
1 tablespoon Agave Nectar or Honey ; (I use honey)
1 teaspoon fresh lemon juice
1/8 teaspoon cinnamon
Salt and pepper
Boston lettuce leaves ; optional (I never use them)
-= Instructions =-
In a large bowl, mix chicken, apples,craisins, cherries, celery, and nuts. Set aside.
In a smaller glass or ceramic bowl, stir together yogurt ,mayonnaise, agave nectar or honey, cinnamon, salt & pepper (I use about 1/2 t. salt & 1/4 t. pepper, but that's just me). Whisk well and TASTE. You're looking for a sweetish taste. If anything seems off then change it to what tastes good to you!
Pour over chicken mixture and mix well to coat chicken evenly. Serve with rolls, homemade bread or french bread. REALLY GOOD and HEALTHY.
Optional serving idea: . Line a platter or individual plates with lettuce leaves and mound chicken salad on leaves. Garnish with a pinwheel of thin apple slices. Makes 4 to 6 servings.
Recipe By: Bashas' Health Styles Eat Smart newsletter
Serving Size: 4-6
** This recipe can be pasted into BigOven without retyping. **
** Easy recipe software. Try it free at: http://www.bigoven.com **
Wednesday, August 31, 2011
The Chicken (it's really not spicy)
Put it all together- I usually leave the avocados off because they're really expensive here. The mango is a must have though!
Saturday, August 13, 2011
Monday, August 8, 2011
Chicken Stuffed with Sundried Tomatoes, Olives, and Mozzarella
6-8 kalamata olives, pitted and chopped
3 Tbsp. sundried tomatoes, sliced
2 slices mozzarella or provolone cheese (I like feta)
1/4 cup flour
1/4 tsp. thyme
salt and pepper
2 tsp. olive oil
2 Tbsp. chicken broth
2 Tbsp. white wine
*I've made this with chicken breasts and tenders both of which I pounded fairly thin, put the fillings on one half and then folded the chicken over the top. That way the chicken is thin and tender. Mmmm!
Friday, July 29, 2011
Boil 3 pieces Chicken in water with boyon. When chicken is fully cooked remove the chicken and add enough water to the broth to boil 1 package egg noodles. Mean while, shred chicken. When noodles are cooked add 1 cube butter, salt, Mrs. Dash, parsley and shredded chicken. Cool for a little bit and add 1 pint sour cream. It might curdle the sour cream if you add it to boiling hot broth.
We serve this with rolls or homemade bread! It is so YUMMY! Hope you enjoy it!
2 c. flour 2 tsps salt
2 c. sugar 2 tsps cinnamon
1 1/2 c. oil 2 tsps baking soda
3 cups grated carrots 4 eggs
1/4 c. pecans 1 c. crushed pineapple
Blend sugar, oil, and eggs. Mix dry ingredients and then add to sugar mixture. Add carrots, nuts and pineapple. Blend well. Bake at 375 Degrees for 1 hour.
Cream Cheese Frosting:
2 (8 oz.) pkgs. cream cheese 1 box powdered sugar
1 cube butter 2 tsps. vanilla
Mix all ingredients until smooth.
I cut the frosting recipe in half when I mak a 9x13 cake and it is still more then enough.
Tuesday, May 31, 2011
"The Little Red Hen".
Sunday morning I decided to make bread for my family. Dayson was so excited to use the wheat grinder and I was more than happy to let him help! I had to take a break after about 3 cups, so Dayson dove in. He did pretty good. Between him and James, they ground about 5 cups. My muscles might be a tad bigger next time you see me.
It took about 30 min to get the 12 cups necessary to bake bread. (that wasn't including the breaks I had to take. Not bad, right? I wanted to try the recipe Kristine posted a few months ago, but realized that I didn't have evaporated milk. So I did another recipe that I had made before using someones Bosch. I bought some Vital Wheat Gluten, but forgot to put it in! Oops. The mixing wasn't bad, just sticky. It took more flour than I ground up, good thing I had whole wheat flour from the store on hand. I got it all mixed in, where it actually looked like dough! The yeast even foamed this time! I was feeling pretty Betty Crocker! I got the dough into loaves and into the pans (I checked at Walmart and they were $4 each, the dollar store had them for $1 each, sometimes I can really score there.) I dont know if this is a great idea or not, but I put the pans on the hood of my car outside to rise. When I went to put them in the oven I had to rearrange things to get them all in there. I forget how small the kitchen is until I get into the middle of something. Easter dinner was chaotic, but turned out nicely. Anyway, the bread:
was delicious. We ate almost a whole loaf as soon as it was done. Luckily I had canned some strawberry jam a few weeks back. It went perfectly with it. I now have the confidence to bake bread without a Bosch! Oh, and my family members helped me make it and eat it, unlike the other Little Red Hen!
Monday, May 2, 2011
Thursday, April 14, 2011
Monday, April 4, 2011
I've had home furnishings/ decorations on the brain lately so I was really excited when I read Brittanie Kivett West's blog this morning. She and her husband built an awesome twin bed with free plans from Ana-White.com I clicked on the link and quickly fell in love with her plans. She makes it seem so easy that I want to rush out to buy a saw and wood and get started on something right away!
Sunday, April 3, 2011
Here is my favorite bread recipe. This isn't a QUICK 1 HR BREAD. It does take some time for rising but it's so worth it!
This is still a one rise bread but letting it rise more slowly really improves the flavor of the bread.
Make sure you use white wheat and go ahead and buy vital wheat gluten & dough enhancer. They really are keys to light & fluffy bread & rolls.
My friend, Nancy, brought us this great bread when we moved in. It was so great that I went over to her house to find out her "secrets". The secret is that it's easy!
3 1/2 cups Hot tap water (!) (helps offset the cool can of milk)
Grind your wheat while getting everything else ready. Then, using a Bosch or other heavy duty mixer, combine ingredients Water through white bread flour. Add 6 c. wheat flour.
Mix well, then add rest of flour, vital wheat gluten, dough enhancer, salt and flax seed. Mix well til dough pulls away from side of the bowl. It will be sticky but should pull away from the bowl while mixing. This is pretty critical. It's tempting to add too much flour at this point. Wait and watch to see if the dough will pull away. If it's just too wet, then add more flour but let it mix for a minute or 3!
Set timer for 8-10 minutes and knead the dough according to your machine's setting. If you have to add more flour, you'll need to knead it longer to develop the new flour's gluten so make sure it's ready for this step before setting timer.
To tell if the gluten is developed enough (& you're done kneading),flour hands & pinch off a bouncy ball size ball of dough. Roll in hands to form ball then using your middle fingers of both hands, try to stretch the center of the dough out as far as you can before it breaks. You're trying to form a very thin dough "window". The dough is finished kneading when you can get it really thin and see light through it. Call me if this is too confusing!
Dump out dough onto an oiled counter and spread with your hands. Form into a long log and then divide it into 5 loaves. Either roll out wth a rolling pin and roll up cinnamon roll fashion OR simply form a loaf with your hands. Place in bottom of greased loaf pan. Let rise in a warm spot on your kitchen counter until doubled in size. Cover pans with damp cloth. This takes longer than rising dough in a warmed oven, but this slower rise takes away the harsh yeasty flavor quick-rise bread has. You can even rise overnight in the fridge and bake in the am.
Bake in preheated 350° for 25-30 minutes, then remove from pans and let cool completely before slicing (if you can wait that long!).
Given to Kristine Hipps by Nancy Whyte
Friday, April 1, 2011
Tuesday, January 18, 2011
1 can or bottle of chicken or leftover cooked chicken or turkey meat
In a large saucepan, saute onion, garlic powder (add fresh garlic, if using, at the last minute so it doesn't burn) and (chicken, if using raw meat),in oil until translucent. Add beans, broth, chilies and seasonings. Bring to a boil. Reduce heat; simmer, uncovered, for 30 minutes. Remove from the heat; stir in sour cream and evaporated milk. Garnish with fresh cilantro, if desired, but I don't really like cilantro with this (can't believe I'd say such a thing!). Serve immediately. This is especially good served with tortilla chips or cornbread.
Slow Cooker Option: In a medium round slow cooker, place 1 pound chicken breasts (fresh or frozen) without cubing them. Add the chopped onion, garlic powder, beans, green chiles and all of the spices. Do not add the sour cream or evaporated milk yet! Reduce the chicken broth to 12 ounces (about 1 1/2 cups) and pour in over the other ingredients. Stir the mixture around a bit to incorporate the dry spices. Cook on low for 5-7 hours (if using frozen chicken you'll cook on the longer end of that spectrum, fresh chicken will cook in less time). Remove the chicken to a cutting board and shred in bite-size pieces. Stir back into the slow cooker. In a small bowl or liquid measuring cup, whisk together the sour cream and milk until smooth. Whisk the cream mixture into the crockpot with the other ingredients. Let the soup cook until heated through. Serve.
from melskitchencafe.com & adapted by Kristine Hipps