Category: Meats

Chicken · Meats · Starches

Chicken Cacciatore

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This is one of my favorite spaghetti recipes. I love making it and I love eating it. It makes me feel so gourmet when I am chopping all the celery, onions, bell peppers and mushrooms, so I put on my pearls, apron and music and chop away. It is low fat but tastes great. One of the great things about it is that you don’t have to have exact measurements, so you can adjust it to your liking and it will always be delicious.

1 can of Hunts Italian Original Spaghetti Sauce (24 oz can)

1 16 oz can diced tomatoes (1 lb, 12 oz can)

1 c chicken broth

2 cups chicken, chopped

1 (14 oz) package of white mushrooms

1 cup each of chopping celery and onion

1 cup of green bell pepper

2 cups cooked spaghetti noodles

Italian seasoning, garlic powder, seasoning salt, pepper and dried parsley (I put about a table of each in, except for the pepper, about 1 teas of that)

In hot oil, sauté the bell pepper, onion and celery. If you like, you can also add chopped carrots to this veggie mixture. Add 1 cup chicken broth and cook until veggies are tender.

Add all the seasonings and then the Hunts spaghetti sauce and diced tomatoes.  Add the chopped chicken and then cook for at least 2 hours over low heat or at 325 in the oven for about 1 1/2 hrs to 2 hours in heavy pot, covered.

Serve over warm spaghetti and then sprinkle flaked parmesan cheese with lots of buttery, garlic bread. Since the sauce is low cal, you can save the calories for the yummy bread that you will want to dip into the sauce.

Meats · Soups

Green Chile Stew

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Since I have overdosed on chocolate biscotti and chocolate cookies yesterday, I thought today I would eat something a little more healthy and something that does not have chocolate in it. When I saw this in my new FoodNetwork magazine, I knew I had to make it. Makes those cold evenings in the kitchen smell so good and it is one of my hubbies favorite soups.

2 tables veggie oil

3 pounds boneless pork shoulder, diced (or you can use cup up pork chops)

1 large white onion, diced

1 1/2 cups diced Hatch or Anaheim chile peppers

1 small green bell pepper, diced

1 small red bell pepper, diced (have you ever noticed that some recipes always say, “diced” while others always say “chopped finely” But…..I think you can take your pick of whether you want to dice or chop.)

4 garlic cloves, minced

4 cups chicken broth

1 pound yukon gold potatoes, peeled and…..you guessed it, “diced”

2 (15 oz) cans white hominy, drained and rinsed

1 large bunch cilantro leaves, chopped (hum…guess they decided they were tired of dicing)

2 tables cornstarch

Flour tortillas, warmed for serving

Heat 1 tables veggie oil in a large dutch oven over medium-high heat. Sprinkle the pork with 1 teas salt. Working in batches, cook the pork, stirring, until browned about 5 minutes.

Transfer to a plate and discard the fat from the pot.

Heat the remaining 1 table oil in the pot. Add the onion, chile peppers, bell peppers and garlic and cook, stirring until softened which will be about 7 minutes.

Return the pork to the pot along with the chicken broth; cover and bring to a boil. Stir the stew and reduce the heat to medium low; simmer, covered until the pork is tender. About 30 minutes to 1 hour.

Increase the heat to medium high and bring the stew to a low boil. Add potatoes and hominy and enough water to cover the pork and potatoes. Add half of the cilantro and 1 teas salt. Cook, uncovered, stirring occasionally, until potatoes are tender and the stew is slightly thickened. About 30 minutes.

Whisk the cornstarch with 1/4 cup water in a small bowl until smooth. Stir into the stew along with the remaining cilantro and continue cooking, stirring, occasionally, until the liquid thickens. About 5 more mins. Serve with tortillas.

 

Chicken · Meats · Soups · Vegetables

Vegetable Soup

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I know, I know, I should be posting recipes that will help you stick to your New Year’s Resolution of losing that extra 10 lbs, but let’s wait till spring when cold salads sound better than they do when it is 50 degrees and the fireplace is just calling our name to sit by it with a book, blanket and a bowl of hot soup. Now, see doesn’t that sound better already? Besides, we really need this extra little “roll” to help us stay warm. So head to the kitchen and whip up this delicious vegetable soup.

3 quarts chicken broth

2 lbs red potatoes, cut into 2″pieces

1 lb carrots, cut into 1″ pieces

1 large onion, cut into 1″ pieces

1 stalk celery, peeled and chopped

1 (2 lb) bag frozen baby lima beans

1 (1 lb) bag frozen niblet corn

1 (28 oz) can crushed tomatoes

2 (14.5 oz) cans fire-roasted diced tomatoes

3 tables garlic powder

1 1/2 tables salt

1 tables sugar

1 tables Worcestershire sauce

In large stockpot, combine all ingredients. Bring to a boil over medium-high heat. Reduce heat to medium-low, simmer uncovered for 2 hours, stirring occasionally. (I like to put it in a heavy pot and bake it at 300 for 2-3 hours). Also that allows you to leave the house and come home to a great smelling kitchen. Serve with fried garlic toast (find that recipe on the blog)

Beef · Daily Thoughts · Meats

Gingersnap Meatballs

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I’m BACK! Ready to cook and had to share this recipe with you. Jane Warren, one of my mom’s friends who allows me to stay at her house while I am in Corpus, served these one night and I must say they are delicious. She had given me the recipe years back and I had never tried them. They are now going to  be served during the Thanksgiving holidays while the kids are here. They are simple and delicious. You can actually freeze them, as Jane did and she just pulled them out of the freezer and covered them with foil (still frozen) and baked them. The last 15 min of baking, she removed the foil so they could brown. I think it made them even more moist cooking them that way. The gingersnaps just give them a very deep, almost a sweet and sour flavor. Everyone there just went crazy over them.

 

1 1/4 cups gingersnaps, crushed
1/2 cup milk
1 egg, slightly beaten
1 lb lean ground beef
1/2 lb ground lean pork
1/4 cup onion, finely chopped
1 teaspoon salt
1/2 teaspoon pepper
1/4 teaspoon allspice
1/4 cup butter
1/4 cup flour
1 1/2 cups beef broth
1 teaspoon garlic, crushed
1 teaspoon thyme
1 bay leaf
salt and pepper
parsley
Directions:

Crush gingersnaps, approximately 20, 2 inch cookies, to make 1 1/4 cups.
In large bowl, combine crushed gingersnaps with milk and egg.
Add ground beef, pork, onion, salt, pepper and allspice. Mix well to combine.
Refrigerate, covered for one hour.
With moistened hands, shape mixture into meatballs, 1 1/2 inches in diameter.

Preheat oven to 325.
Place meatballs on a cookie sheet with sides and bake about 25 min or until meatballs are brown.

Remove to a 2 quart greased (pam) oven proof casserole dish as they brown. Pour off drippings to measure 1/4 cup, adding more butter if necessary.

Add drippings back to skillet heat and add flour stirring to make a smooth mixture.
Gradually stir in beef broth and bring mixture to boil, stirring constantly.

Add garlic, thyme and bay leaf, salt and pepper to taste simmer for 5 minutes for flavors to mingle.
Pour over meatballs and bake covered one hour.
Garnish with parsley and serve with noodles.

Chicken · Daily Thoughts · Meats · Vegetables

Bruschetta Chicken & Veggies

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Tonight, since I am leaving town tomorrow for a week to go see grandkids, I figured that I should feed Randy a home cooked meal so he would appreciate me. After a friend of ours gave me this recipe last week, I have been waiting to try it and tonight was the night. It is so easy and so different. We loved it. Since bruschetta is one of those favorite dinners that we have on Friday or Sunday nights, I knew that this had to be a hit.
2-4 chicken breasts, uncooked
2 tomatoes
*1/4 to 1/2 cup balsamic vinegar (if using 2 chicken breasts, use the 1/4, 4 breasts use 1/2 cup)
*1-2 tables butter  (if using 2, 1 tables, if using 4, use 2 tables butter)
2-4 fresh basil leaves
1-2 tables olive oil (yes, depends how many chicken breasts you are making)
In small saucepan, put the balsamic vinegar and the butter and cook over medium heat until the mixture is reduced by half and is thick. Set aside.
In the olive oil, sauté the chicken breasts and season with seasoned salt, seasoned pepper, garlic powder and onion powder (be sure these are not garlic and onion salt, but powder)
Brown the chicken on both sides and place about 1/4-1/2 cup liquid and place skillet over pan. Cook until chicken is tender and is completely done. (liquid can be chicken broth, white wine or water)
When ready to serve, place chicken over pasta, rice or asparagus and place a fresh basil leave on top. Place sliced fresh tomatoes on top of basil leave and then drizzle the balsamic reduction over the top one the tomatoes allowing to drip onto chicken. We served this with broccolini and brussels sprouts that I had sautéed in a skillet with bacon and onions. Made a delicious dinner that we didn’t miss having starches, which we are really trying to cut back on. 
Casseroles · Chicken · Meats · Starches

All Sold Out Chicken Pot Pies

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Taken from one of my fav recipe books, The Pastry Queen, which was given to me by a good friend, this chicken pot pie has people calling the PQ early on Tues mornings when she makes them to reserve them. The more she makes, the more she sells, unable to keep up the demand. She has graciously put the recipe in her cookbook so those of us unable to drive to Fredricksburg, TX can now experience these great little pies.

Filling:

3 tables unsalted butter

1 medium sized yellow onion, chopped

1 large russet potato, peeled and diced

3 cloves of garlic, minced

1 red bell pepper, diced

8 oz button mushrooms, sliced

1/2 teas crushed red pepper flakes

Salt & Pepper

1 purchased cooked rotisserie chicken or 1 whole stewed chicken, cooled

8 oz fresh green beans, cut into 1″ pieces (optional)

1 (8 oz) package frozen peas (optional) *See below regarding carrots.

Cream Sauce

1/2 cup (1 stick) unsalted butter

1 cup all purpose flour

2 1/3 cups chicken stock

1/2 cup heavy whipping cream

Dash of hot pepper sauce, such as Tabasco

Salt

Crust

1 cup (2 sticks) chilled unsalted butter

3 cups all purpose flour

10 oz chilled cream cheese

1 teas salt

1/4 teas pepper (preferably white pepper)

1 egg for brushing over the dough to brown it

To make filling:

Melt butter in a large saute pan set over medium heat. Add the onion and potato; sauté for 5 min. Add garlic, bell pepper and mushrooms and sauté for about 15 min, until potatoes are tender. Stir in crushed red pepper flakes and salt and pepper to taste.

While the vegetables are sautéing; skin the chicken, pull the meat off the bones and shred the meat or cut into bite-size pieces. Place the green beans in a microwave safe bowl and add enough water to cover. Cover the dish and microwave on high power for about 10 min, until beans are tender. Drain thoroughly. Stir the beans, peas, and chicken into the vegetable mixture. Set the filling aside.

*(Because we aren’t a “pea” family, we substitute chopped fresh carrots for the peas and make it green beans and carrots instead of green beans and peas)

Cream Sauce

Melt the butter over medium heat in large saucepan. Add the flour and whisk until smooth. Whisk in the chicken stock and cook the sauce over medium heat until it thickens to the consistency of a cream soup. Add the whipping cream, hot pepper sauce and salt & pepper to taste.

Pour the cream sauce over the chicken filling and stir to combine. Fill individual 1 3/4 cup capacity oven-safe bowls 3/4 of the way to the top with the creamed chicken filling.

Crust:

Preheat oven to 375. Cut the butter into 16 pieces. In the bowl of a food processor, fitted with a metal blade, pulse the butter and flour until crumbly. Add the cream cheese, salt and continue pulsing just until the dough forms a ball.

Set the dough on a flat surface dusted with flour. (I use waxed paper, dusted with the flour, instead of just putting on cabinet, makes clean up so much easier)

Using a floured rolling pin (please tell me you didn’t sell your rolling pin in the garage sell), roll out the dough to 1/4″ thickness. Measure the diameter of the pot pie bowls-such as 4-5 in across and cut out dough rounds that are 1 1/2 ” larger in diameter. Whisk the egg in a small bowl. Lay the dough rounds on top of the pot pies, making sure the dough hangs evenly over each bowl. Brush the dough lightly with the beaten egg. Bake the pies for 20-25 min, until golden brown. Serve immediately with a salad and sweetened iced tea.

appetizers · Chicken · Meats · Salads

Poppy Seed Chicken Salad in Phyllo Cups

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Taken from a Tea Time Magazine, these are truly a southern delight.

2 cups chopped cooked chicken

1/2 cup finely chopped apple

3 tables minced celery

2 green onions, minced

1/4 cup sour cream

1/4 cup mayo

1 teas lemon juice

1 teas honey

1 teas poppy seed

1/4 teas salt

1/2 teas pepper

2 (2.1 oz) frozen phyllo cups, thawed

Garnish; chopped fresh chives or parsley

In a medium bowl, combine chicken, apple, celery and green onion

In a separate bowl, combine sour cream, mayo, lemon juice, honey, poppy seeds, salt and pepper.

Combine sour cream mixture with chicken mixture.

Spoon into phyllo cups. Garnish with chives, if desired.

Meats · Salads

WaterMelon Tacos

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While in the store two days ago, I was buying lettuce when  couple walk up and are standing by me buying lettuce. They begin to talk of getting everything they need to make Watermelon Tacos. I asked them what in the world that was and they told me that, “oh they are wonderful, you have to make them.” So they told me what they were. They said their kids loved them and they were the perfect dinner in the heat of the summer. So here it is:

1 pork tenderloin, baked according to directions and cooled and cubed

1 watermelon, seedless, cubed

1 cucumber, cubed

1 avoacado, cut into bite size pieces

2 tomatoes, cubed

Combine the above ingredients and toss with your favorite olive oil dressing. Serve inside romain leaves or flour tortillas

Meats

Slow-Cooker Mustard Barbecued Pork

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Today is my first blog since returning from Phoenix where I went to help my daughter and her hubby set up their new home after being transferred there from Dallas. Wish I had seen this recipe before going because it would have been the perfect meal to have cooking while we were unloading box after box, allowing us to have the smell of this delicious pork roast permeate the air while we worked. It seems that every time I pick up a recipe book or magazine, there is always one for shredded pork something, and this one caught my eye because of the ingredients and ease….

1/2 cup packed light brown sugar

2 1/2 tsp salt

1 1/2 teas garlic powder (or fresh garlic to equal that amount)

1 teas onion powder

1/2 tsp ground red pepper

1 (4 to 5 lb) bone in pork shoulder roast (Boston Butt) hum….I never thought about naming mine after a city, but think I will name it whoa, I wonder if you are suppose to name it according to it’s size?) I think I will skip naming it then.

1 cup yellow mustard

1/3 cup honey

1/4 cup apple cider vinegar

1 1/2 tsp Worcestershire sauce

Stir together first 6 ingredients. Rub brown sugar mixture over roast; place roast in a lightly greased 6 qt slow cooker.

Whisk together mustard and next 3 ingredients. Pour mustard mixture over top of roast. Cover and cook on Low 8-10 hours (or high for 4-6 hours) or until meat shreds easily with a fork. Let stand 15 min. Shred pork with a fork and stir until sauce is incorporated

This recipe is from the Jan Southern Living and I had put it aside thinking I would blog this recipe and then it was covered up with more recent issues and I simply just found it again….Makes a delicious meal with hoagie rolls, cole slaw and baked beans….hum….do I see an Easter meal coming up? 

Beef · Meats

Friday With Friends

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Tomorrow night, we are having some friends over for dinner. With the cooler weather here, Randy requested that we have Swiss Steak with tomato gravy over mashed potatoes, so that is what we will be having. This is a great dish for company because you can put it in the crock pot and just let it cook all after noon, allowing the steak to get tender, no need for a knife when serving it.
The menu will be Swiss Steak, mashed potatoes, fresh green beans wrapped in bacon, salad, rolls and pumpkin cream cheese pie or old fashioned chess pie.
For table decor, the small little real pumpkins are in stores for $.99 at this time, so that will be my place cards..names will be written on the sides and a ribbon hot glued to the top. This is a easy and lovely idea for company coming in through the holiday season.

Swiss Steak
2 lbs beef top round steak, trimmed of extra fat and cut into small pieces. Sprinkle flour, salt and pepper over steak on both sides and quickly brown each piece in a skillet, which you have heated about 1/4 cup oil. When all pieces have been browned on both sides. Place steak in crock pot and pour a 28 oz can of crushed tomatoes over steak and add 1 cup each,chopped onions, chopped green bell pepper and chopped celery. Stir, mixing well. Add 2 teas garlic powder, 1 teas salt and 1 teas pepper. Fill the tomato can half full and pour over mixture in crock pot. Cover and cook on hi for 4 hours, or on low for 6-7 hours. You can use the tomato gravy to pour over the mashed potatoes.