Monday, November 26, 2012

Cheesy Biscuits


Preheat your oven to 400 degrees.

Biscuits:
2 1/2 cups Bisquick
4 Tbsp cold butter
1 cup cheddar cheese, shredded
3/4 cup milk
1/4 tsp garlic powder

Combine Bisquick with cold butter in a medium bowl using a pastry cutter (I just used 2 forks). Don't worry about mixing too thoroughly; there will be small chunks of butter in the mix about the size of peas. Add cheddar cheese, milk, and garlic powder. Mix by hand until combined, but don't over mix.

Drop 1/4 cup portions of the dough onto a lightly greased cookie sheet. Bake for 13-15 minutes in preheated oven until the tops of the biscuits begin to turn light brown.

Butter Glaze:
3 Tbsp butter
1/2 tsp garlic powder
3/4 tsp dried parsley flakes

While the biscuits are baking, melt butter is a small bowl in the microwave. Stir in garlic powder and dried parsley flakes. Use a brush to spread the garlic butter over the tops of all the biscuits. Sprinkle a little kosher salt on the freshly coated biscuits.

I just use butter with garlic salt since I don't have kosher salt. I probably would skip the parsley but my garlic salt conveniently has parsley flakes in it. 

Stick back in the oven for 2 minutes to get them crisp on the outside again instead of soggy.

Makes one dozen big biscuits.
Originally from Lettuce Pray

These are also great for biscuits and gravy, just leave out the garlic in the biscuits and in the butter glaze.

Chicken Lime Fajitas

2 large chicken breasts
2 bell peppers
1 onion
Fajita seasoning
Lime juice
Tortillas
Cheese
Sour cream
Avocado 
Salsa

Cut chicken into strips, place in bowl with ¾ packet fajita seasoning and 1-2 tbsp lime juice. Set aside.
Cut bell peppers and onion into strips.
Heat 2 tbsp oil in pan, pour chicken and all the juice/seasonings into the pan. Spread the chicken out so it is laying flat and not on top of other chicken. Cook for a few minutes and then flip.
When the chicken is almost done, remove and place on plate.
Add the rest of the fajita seasoning, bell peppers and onion to the oil/sauce. Add some water, place lid on pan and stir occasionally until they are cooked.
Add chicken and cook until chicken is hot again.
Serve on a tortilla with cheese, sliced avocado, sour cream and salsa. Mmm!
Nikki Adams
*Dairy-free without cheese and sour cream
**seasoning and tortillas most likely contain soy

Taco Pasta

1 pound ground beef or turkey
8-12 ounces medium pasta shells or other small dry pasta shapes
1 small onion, chopped (about 1 cup)
1 clove garlic, minced
1 (14 oz.) can diced tomatoes with mild green chilies, drained (if making this for kids you might want to use just plain diced tomatoes)
1 packet (4 tablespoons) taco seasoning
3 ounces cream cheese
1/2 cup sour cream
1/4 cup chopped cilantro
Salt and pepper

Bring a large pot of water to boil. Cook pasta according to the package directions. Drain, reserving 1/2 cup of pasta water. Set aside.

Meanwhile, in a large skillet or sauté pan, cook the ground meat over medium-high heat until no longer pink. A few minutes before the meat is cooked through, add the chopped onion to the skillet. Once the meat is cooked through, mix in the garlic and cook until fragrant, about 30 seconds. Add in the diced tomatoes and taco seasoning and let simmer over medium heat for about 3-5 minutes.

Stir in the cooked pasta, cream cheese, sour cream and reserved pasta water, and continue stirring until the cream cheese is melted and the sauce is well blended. Season with salt and pepper to taste. Simmer over medium-low heat 3-5 minutes to reduce the sauce a bit if it is still too thin.

Toss in the cilantro right before serving for some fresh color and flavor. Serve with a green salad.

From Fake Ginger

To make it easier, I have ziploc bags with pre-cooked and seasoned taco meat in the freezer. I also don't usually have sour cream on-hand. While I thaw the meat and boil the pasta, I saute the onion and garlic, then add tomatoes 6 oz of cream cheese and pre-cooked meat. Then add the pasta when it's done. This shortens prep and cook time a lot: it only takes maybe 5 minutes of chopping and 10-15 minutes of cooking (depending on what type of pasta you use). 

*Dairy-free- don't add sour cream or cream cheese to the whole dish, wait and add to individual bowls. It will be spicier without the sour cream/cream cheese.
**Taco seasoning most likely contains soy.

Red and White Pasta


1 lb tubular pasta (ziti, penne, etc), cooked and drained
1 jar alfredo sauce*
1 jar tomato sauce
3 cups mozzarella cheese

Spread a thin layer of red sauce at the bottom of a 9x13 pan, then layer half the pasta, half the white sauce, half the red sauce, half the cheese, half the pasta, half the white sauce, half the red sauce, half the cheese.  Cover with foil and bake at 350 for about 30 minutes or stick in the microwave until the cheese is melted.

*It tastes much better if you pay the extra bit to get Classico sauce instead of Ragu or just buy it when it's on sale.

Shared with my friend, Kate, by her friend Kim...

Caramel Marshmallow Popcorn


1 package microwave popcorn popped
1/2 cup butter
1 cup brown sugar
2 Tbsp. light corn syrup or honey
1/2 tsp. vanilla
12 large marshmallows

INSTRUCTIONS
1. Pop popcorn until done, remove any unpopped kernels.
2. Melt butter in a medium saucepan over low heat.
3. Add brown sugar, corn syrup, vanilla and marshmallows.
4. Turn heat to medium and stir until marshmallows are melted and mixture is smooth.
5. Pour over popcorn and stir in until popcorn is evenly coated.
6. Store in an airtight container.

From The Cupcake Theory

Cashew Chicken


1½ pounds boneless, skinless chicken breasts, cut into 1-inch pieces
2 teaspoons minced, peeled fresh ginger (2 tsp ground ginger)
3½ teaspoons cornstarch, divided
½ cup chicken broth (one cube)
2 tablespoons soy sauce
1 tablespoon rice vinegar
2 teaspoons granulated sugar
1 tablespoon + 2 teaspoons vegetable oil
4 garlic cloves, minced
1 cup unsalted cashews (I used salted)
4 green onions, white and green parts divided and thinly sliced

1. In a medium bowl, toss the chicken with the ginger, and 1½ teaspoons cornstarch and soy sauce.
2. Meanwhile, in a small bowl whisk together the chicken broth, rice vinegar, sugar and 2 teaspoons cornstarch. Set aside.
3. In a large nonstick skillet over medium-high heat, heat 1 tablespoon of vegetable oil. Add half of the chicken and cook until golden brown and cooked through, about 5 minutes. Transfer the chicken to a plate and cover with foil. Add 1 teaspoon of oil to the skillet and cook the remaining chicken (reduce the heat if the chicken is over-browning). Transfer to the covered plate.
4. In the same skillet, add the remaining teaspoon of vegetable oil. Cook the onion until it is transparent. Add the cashews and garlic. Cook, stirring constantly, until the garlic begins to soften, about 30 seconds. Whisk the sauce again to combine and add to the skillet along with the chicken. Cook until the sauce thickens, about 30 seconds. Serve over rice or noodles and top with the green onion greens.

Yield: 4 servings              Prep Time: 45 minutes                     Cook Time: 15 minutes

(Recipe from The Bitten Word, which was adapted from Everyday Food)

Southwest Chicken Pillows

2 cups diced cooked chicken (4-5 tenderloins)
6 oz cream cheese, softened
½ cup butter, softened
1 Tbsp chopped green onions
¼ tsp pepper
¼ tsp cumin
¼ tsp chili powder
1 (4 oz) can diced green chilies

2 (8 oz) cans refrigerated crescent rolls
3 Tbsp butter, melted
1 cup Shake ‘n Bake 

Mix chicken, cream cheese, butter, green onions and seasonings in a bowl.

Separate crescent rolls to form 8 rectangles, pressing seams together. Place about ½ cup of chicken mixture in the middle of each rectangle and roll up ends to cover filling.
OR 
Place 2 Tbsp filling on one triangle and roll starting at the narrow end, making sure filling is enclosed.

Seal edges securely. Dip each folded roll into melted butter and then carefully roll in Shake ‘n bake. Place on baking sheet and bake for 15-20 minutes at 375-400 F. Can top with salsa

To simplify more: add a couple of tbsp of salsa and some taco seasoning to the cream cheese, butter and chicken. I usually have a ziploc of pre-cooked, chopped chicken in the freezer so it just has to thaw and then I add the other stuff, making it a quick meal, other than the rolling and dipping the pillows.

Navajo Tacos

FRY BREAD
2 cups flour
1 tbsp baking powder
1 tsp salt
3-4 tbsp sugar
1 cup milk
Oil for frying

TOPPINGS
1 pound ground beef
1 pkg taco seasoning
shredded cheese
beans
salsa
lettuce
tomatoes
sour cream

Mix the fry bread ingredients, knead until smooth (at least 5 minutes). Can refrigerate to use later. The fry bread feels less dense if you let it raise for an hour or so before frying but you don't have to.

Heat oil in a pan (enough oil to cover about half of the dough). Break dough into six pieces and roll to about ¼ thick. Fry dough in oil until golden on both sides. Drain on paper towels.

Top fry bread with beans, beef, lettuce, cheese, etc. Or for dessert, top the fry bread with honey butter.

Crock Pot Cream Cheese Chicken

8 frozen chicken tenderloins or 2-4 chicken breasts
1 can Cream of Mushroom soup
1 can Cream of Chicken soup
Lipton Onion soup mix

Cook in Crock Pot on low for 4-5 hours.

8 oz Cream cheese
3 cups uncooked rice

Add cream cheese about the same time you begin cooking the rice, giving it about half an hour to mix in.

Optional delicious toppings: sautéed sliced mushrooms and onions

Stuffed Bell Peppers

Sauté in 3 Tbs of oil:
-½ onion
-3 mushrooms
-1 clove garlic
-½ lb of cooked ground beef
-2 diced tomatoes (can used canned)

Add: parsley leaves, onion, garlic, chili powder, cumin, salt and pepper, hot sauce

After adding spices, add:
-8 oz cream cheese
-½ cup bread crumbs (2-3 slices)

Place in 2-4 red bell peppers (or orange or yellow... green isn't nearly as good), with a slice of pepper jack cheese on top (if desired). Bake in cake pan with a little bit of water in the bottom @ 375-400 F (depending on how hot your oven is) for 15 minutes. (Extra filling is good over baked potatoes too for another meal.)
           -Nikki Adams

Grandma Abbott's Rolls

I watched Grandma make the rolls and wrote in notes that are essential for making them turn out like hers!

1 cup scalded milk
½ cup margarine
½ cup sugar (Add some flour before the eggs and stir while letting the milk cool so you don’t cook the eggs!)
2 eggs
3 cups flour OR until dough looks like whipped cream (don’t add flour all at once… when we doubled it, we added 7 ½ cups)
1 Tbsp yeast dissolved in ¼ cup warm water (after yeast, add more flour)
3/4 tsp salt

Beat together until it looks like whipped cream (may need more flour)
 It doesn’t matter how long you beat. It should still be sticky – DON’T ADD TOO MUCH FLOUR! **Key to perfect rolls.
Let raise until double. Punch down, let raise again.
Divide into 2 balls while in flour so it isn’t so sticky
Roll out in a circle a little less than a knuckle thick —brush with margarine
Cut into 12 triangles
Roll each triangle, brush with margarine
Let raise about one hour

Bake 350 F for 10-15 minutes                         Makes 24 rolls

Aunt Cindy's Perfect Chocolate Chip Cookies

¾ cup butter, softened
¾ cup brown sugar
¾ cup sugar
1 egg
1 tsp vanilla
1 T milk
1 tsp baking soda
1 tsp salt
2 ½ c flour
6 oz milk chocolate chips (half a bag)

Mix butter and sugars until fluffy. Add egg, vanilla and milk; mix well. Add flour, baking soda and salt; mix well. Stir in chips. Drop onto ungreased cookie sheet and bake at 375 for 9-11 minutes, until lightly browned. Let cool 1 minute on sheet, then remove to wire racks to cool completely. Makes 3 dozen cookies.

Sunday, November 25, 2012

Creamy Corn Chowder

½ pkg bacon (6-8 oz)
4 Tbs butter
½ cup all-purpose flour
1 ¼ cup water
3 cups 1% milk
3 chicken bouillon cubes
5 red potatoes, diced
1 cup minced green onion
3-4 cloves garlic, minced
1 (14 oz) can corn, drained
hot sauce
salt and pepper to taste

Cook bacon until crisp. (I just use bacon that's leftover from BLTs or breakfast for dinner) While bacon is cooking, melt butter over low heat in a soup pot. When melted, add flour to make a roux and whisk until it comes together in a ball. Add water slowly and whisk until completely combined without lumps. Continue whisking, add milk and chicken bouillon and bring to a simmer. Add potatoes, onion and garlic.

Simmer but don’t boil, stirring frequently for about 20 minutes, or until potatoes are tender. Crumble bacon and add to soup with corn. Heat through. Add a few drops of hot sauce and salt to taste. Can serve with cheese and extra bacon.

Delicious in bread bowls or with Cheesy Biscuits.

Serves 4 (Original recipe on Our Best Bites)

Crock Pot Chicken Pot Pie

2 large chicken breasts (mine were thawed and chopped)    
1 can Cream of Mushroom soup
1 can Cream of Chicken soup
6 small red potatoes                                                                       
6 carrots                                                                                               
1 large (or 2 med) onion
3 garlic cloves
1-1 1/2 cup chicken stock (I add 1-1 1/2 cup water and 1 chicken bouillon cube)                                                                                             
1/4 tsp cayenne pepper
1/2 tsp basil
1/2 tsp each of salt and pepper
                                                 
Combine in Crockpot and cook on low for 6 hours, then add:
1 pkg cream cheese                                                                        
¾ cup frozen peas

Cook for about half an hour on high with the lid off if too liquidy. Serve over Cheesy Biscuits. Delicious!

Adapted from Better Homes and Gardens by Nikki Adams

Blackened Chicken with Rice

4 chicken breasts          
½ tsp cayenne pepper
1 tsp paprika                      
½ tsp onion powder
½ tsp salt                            
½ tsp pepper

1- Start cooking rice with chicken bouillon cube
2- Mix seasonings together and rub over chicken breasts. 
3- Add a couple tsp of olive oil to frying pan at med/high heat.
4- Place chicken in pan and cook about 7 minutes with lid on. Flip chicken and cook for another 7-ish minutes. 
5- While chicken is cooking, cut and start steaming cauliflower or broccoli.
6- Cut chicken in slices and on rice and top it with guacamole. 

10 minutes prep time (longer if you make your own guacamole)   15 minutes cook time     

Blackened chicken recipe from sarcasticcooking.com but she serves it with quinoa and a Greek yogurt sauce... she's healthier than me so click on the link to get her recipe if you want to be healthier.