Breakfast Burritos Tuesday, Nov 24 2009 

Food (Recipes) , , , 1ofHis 9:25 am

Ingredients
12 slices bacon
diced 12 eggs lightly beaten
salt and pepper to taste
10 (8 inch) flour tortillas
1 1/2 cups shredded Cheddar cheese
1/2 cup thinly sliced green onions

Directions
In a skillet, cook bacon until crisp; remove to paper towels. Drain, reserving 1-2 tablespoons drippings. Add eggs, salt and pepper to drippings; cook and stir over medium heat until the eggs are completely set.
Spoon about 1/4 cup of egg mixture down the center of each tortilla; sprinkle with cheese, onions and bacon. Fold bottom and sides of tortilla over filling. Wrap each in waxed paper and aluminum foil. Freeze for up to 1 month.
To use frozen burritos: Remove foil. Place waxed paper-wrapped burritos on a microwave-safe plate. Microwave at 60% power for 1-1/2 to 2 minutes or until heated through. Let stand for 20 seconds.

 

Pot Pie Tuesday, Nov 24 2009 

Food (Recipes) , , , 1ofHis 9:11 am

Ingredients
3 tablespoons butter, melted
1 (16 ounce) package frozen mixed vegetables
1 (5 ounce) can chicken chunks, drained
2 (10.75 ounce) cans condensed cream of chicken soup 1/2 cup milk
salt and pepper to taste
1 (10 ounce) can refrigerated

Directions
Preheat oven to 425 degrees F (220 degrees C). Lightly butter a 9 inch deep dish pie pan with melted butter; reserve some of the melted butter.
In a saucepan over medium heat, combine mixed vegetables and chicken; cook until vegetables are tender. Fold in soup; mix well. Pour in milk and mix until smooth; mixture should not be runny. Add salt and pepper to taste. Bring to a boil.
Remove from heat and spread mixture into bottom of pie pan. Separate biscuits into layers and place gently on top of mixture. Drizzle remaining butter on top of biscuit layers.
Bake in preheated oven for 15 minutes, or until golden brown. Let stand for 15 minutes before serving.

 

Quesadilla Thursday, Oct 15 2009 

Food (Recipes) , , , 1ofHis 2:34 pm

INGREDIENTS

1 skinless, boneless chicken breast halves – cut into strips
1 tablespoon vegetable oil
1 onion, sliced into strips
2 tablespoons salsa
10 (10 inch) flour tortillas
2 cups shredded Cheddar-Monterey Jack cheese blend
DIRECTIONS
Preheat oven to 350 degrees F (175 degrees C). Spray a cookie sheet with non-stick cooking spray.
In a large skillet, fry the chicken strips in vegetable oil until they are no longer pink. Add the onions and fry (stirring constantly) until they are translucent. Mix in the salsa (you may want to add more to taste).
Place the tortillas between two damp paper towels and microwave on high for 1 minute.
Fill half of 1 tortilla with the chicken mixture and cheese, then fold the tortilla over the full half. Repeat with remaining tortillas and filling. Arrange the quesadillas on a cookie sheet.
Bake the quesadillas in the preheated 350 degrees F (175 degrees C) oven until the cheese has melted. Cut the quesadillas into fours.

 

Spinach Cheese Pie Thursday, Oct 15 2009 

Food (Recipes) , , , 1ofHis 2:12 pm

INGREDIENTS
2 (9 inch) pie crusts
1 (10 ounce) package frozen chopped spinach, thawed and drained
1/2 teaspoon salt
1/2 teaspoon freshly ground black pepper
1/4 teaspoon ground nutmeg
15 ounces ricotta cheese
8 ounces mozzarella cheese
1 cup grated Parmesan cheese
2 cups diced Cheddar cheese
DIRECTIONS
Preheat oven to 350 degrees F (175 degrees C). Press bottom pie crust into glass pie dish.
In a large bowl, combine the spinach, salt, pepper, nutmeg, ricotta, mozzarella, Parmesan, and Cheddar cheeses. Mix together well and pour into bottom pie crust. Place second pie crust on top of filling and trim edges.
Bake at 350 degrees F (175 degrees C) for 40 minutes. Let stand 10 minutes and cut into wedges.

 

Greek Lemon Chicken Soup Tuesday, Oct 13 2009 

Food (Recipes) , , , , , 1ofHis 9:22 pm

INGREDIENTS

  • 8 cups chicken broth
  • 1/2 cup fresh lemon juice
  • 1/2 cup shredded carrots
  • 1/2 cup chopped onion
  • 1/2 cup chopped celery
  • 6 tablespoons chicken soup base
  • 1/4 teaspoon ground white pepper
  • 1/4 cup margarine
  • 1/4 cup all-purpose flour
  • 1 cup cooked white rice
  • 1 cup diced, cooked chicken meat
  • 16 slices lemon
  • 8 egg yolks

DIRECTIONS

  1. In a large pot, combine the chicken broth, lemon juice, carrots, onions, celery, soup base, and white pepper. Bring to a boil on high, then simmer for 20 minutes.
  2. Blend the butter and the flour together. Then gradually add it to the soup mixture. Simmer for 10 minutes more, stirring frequently.
  3. Meanwhile, beat the egg yolks until light in color. Gradually add some of the hot soup to the egg yolks, stirring constantly. Return the egg mixture to the soup pot and heat through. Add the rice and chicken. Ladle hot soup into bowls and garnish with lemon slices.

 

Slow Cooker Chicken Barbecue Thursday, May 22 2008 

Food (Recipes) , , 1ofHis 8:06 pm

INGREDIENTS

  • 6 frozen skinless, boneless chicken breast halves
  • 1 (12 ounce) bottle barbeque sauce
  • 1/2 cup Italian salad dressing
  • 1/4 cup brown sugar
  • 2 tablespoons Worcestershire sauce

DIRECTIONS

  1. Place chicken in a slow cooker. In a bowl, mix the barbeque sauce, Italian salad dressing, brown sugar, and Worcestershire sauce. Pour over the chicken.
  2. Cover, and cook 3 to 4 hours on High or 6 to 8 hours on Low.

 

Thai Pineapple Chicken Curry Thursday, May 22 2008 

Food (Recipes) , , , 1ofHis 8:03 pm

INGREDIENTS

  • 2 cups uncooked jasmine rice
  • 1 quart water
  • 1/4 cup red curry paste
  • 2 (13.5 ounce) cans coconut milk
  • 2 skinless, boneless chicken breast halves – cut into thin strips
  • 3 tablespoons fish sauce
  • 1/4 cup white sugar
  • 1 1/2 cups sliced bamboo shoots, drained
  • 1/2 red bell pepper, julienned
  • 1/2 green bell pepper, julienned
  • 1/2 small onion, chopped
  • 1 cup pineapple chunks, drained

DIRECTIONS

  1. Bring rice and water to a boil in a pot. Reduce heat to low, cover, and simmer 25 minutes.
  2. In a bowl, whisk together curry paste and 1 can coconut milk. Transfer to a wok, and mix in remaining coconut milk, chicken, fish sauce, sugar, and bamboo shoots. Bring to a boil, and cook 15 minutes, until chicken juices run clear.
  3. Mix the red bell pepper, green bell pepper, and onion into the wok. Continue cooking 10 minutes, until chicken juices run clear and peppers are tender. Remove from heat, and stir in pineapple. Serve over the cooked rice.

 

Portuguese Chicken Wednesday, Nov 14 2007 

Food (Recipes) , , , 1ofHis 8:46 am

INGREDIENTS

  • 1/4 cup butter
  • 4 bone-in chicken breast halves, with skin
  • 1 1/2 cups chicken stock, or as needed
  • 1 cup dry white wine
  • 4 cloves garlic, peeled
  • 1 tablespoon all-purpose flour
  • 1 teaspoon salt
  • 1 teaspoon pepper
  • 1 cup heavy cream

DIRECTIONS

  1. Melt butter in a large skillet over medium-high heat. Add chicken breasts, and cook until nicely browned on both sides. Pour in chicken stock and white wine, using enough chicken stock so that the chicken pieces are covered halfway to two thirds by liquid. Add whole garlic cloves. Reduce heat to medium-low, sprinkle flour over the top of the contents of the pan and cover with a lid. Simmer for 40 to 45 minutes, until chicken is cooked through.
  2. When chicken is cooked through, remove to a dish, and keep warm. Boil the liquid in the skillet until it is reduced to about 1 1/2 cups. Whisk cream into the reduced liquid, breaking up the garlic cloves as much as you can. Return chicken to the pan, and heat through.

 

Deep Fried Turkey Rub Wednesday, Nov 14 2007 

Food (Recipes) , , , , , 1ofHis 7:08 am

INGREDIENTS

  • 25 bay leaves, crushed
  • 3 1/2 teaspoons dried thyme
  • 3 1/2 teaspoons dried oregano
  • 1 1/2 teaspoons freshly ground pepper
  • 2 teaspoons garlic powder
  • 3 tablespoons Creole seasoning

DIRECTIONS

  1. In a small bowl, mix together the bay leaves, thyme, oregano, pepper, garlic powder and Creole seasoning. Rub onto a turkey and refrigerate for 24 hours before frying according to your favorite recipe.

 

Amy’s Spicy Beans and Rice Thursday, Aug 16 2007 

Food (Recipes) , , , , , 1ofHis 1:31 pm

INGREDIENTS

  • 1 1/2 cups water
  • 1/2 cup uncooked brown rice
  • 2 (15 ounce) cans black beans, undrained
  • 2 fresh jalapeno peppers, seeded and chopped
  • 1 teaspoon ground cumin, or to taste
  • 1 tablespoon chili powder, or to taste
  • black pepper to taste
  • 1/2 cup shredded sharp Cheddar cheese
  • 2 fresh green onions, chopped
  • 1/2 (2 ounce) can sliced black olives, drained

DIRECTIONS

  1. Preheat oven to 350 degrees F (175 degrees C).
  2. In a saucepan bring the water to a boil. Add rice and stir. Reduce heat, cover and simmer for 40 minutes.
  3. Meanwhile, pour beans into a 2 quart casserole. Sprinkle with jalapenos, cumin, chili powder and black pepper.
  4. Bake in preheated oven for 30 minutes. Sprinkle with cheese, green onions and olives. Bake for 5 to 10 minutes more.
  5. Serve beans over cooked rice.

 

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