Author Archive

Chicken Salad Pitas

June 1, 2012

Chicken Pecan Pitas

I got this recipe from an old Southern Living Cookbook that I borrowed from a friend a few years ago. This was the first time I have ever made the recipe, and it was very tasty. I used walnuts instead of pecans because they are cheaper. I also used spinach leaves instead of the red lettuce.

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Chicken Enchilada Casserole, Church Potluck Style

January 15, 2012

If you like casseroles with cream soups and sour cream, you will love this one. This was the first time I’ve ever mixed green chilies with a cream soup, and it was amazing! I found the recipe in my grandma’s church cookbook from Croom A Coochee Baptist Church in Florida. The recipe was submitted by Mindy Oxendine.

Chicken Enchilada Casserole
3 cups cooked chicken, diced (I used leftover dark turkey meat from Christmas.)

1 can cream of chicken soup

1 large can green chilies

8 oz sour cream

1/2 can chicken broth

1 box chicken rice-a-roni (I got a box of rice/vermicelli by mistake, and it worked well.)

3 cups cheddar cheese (Just use as much as you need to cover the dish.)

1 large can French fried onions (enough to cover the top)

Directions:

Cook rice-a-roni as directed on the box. Add in cream soup, green chilies, sour cream and chicken broth. Place in 9x13in pan. Sprinkle cheese over the top and cook at 350 degrees for 30 minutes. Sprinkle onions on top and cook an additional 5 minutes. Serves 8.

Note: Since I have a smaller family, I divided the mixture into two 9×9 pans. I cooked one of them, and placed the other (before adding cheese) in the freezer for another day. Half the recipe was plenty for my family of four, and we even had leftovers.

Grandma Treats

June 3, 2011

My great-grandmother used to make these treats. My sister reminded me how to make them a few weeks ago when we were visiting in Tennessee. They are so easy and delicious!

Ingredients:
Pretzels- traditional shaped
Rolos candy
Pecan halves

Directions: Lay out desired amount of pretzels on a cookie sheet. Place a rolo on top. Heat in the oven until the candy starts to get gooey. Take out of the oven and squish a pecan on the top. That’s it!

Note: You could also make these in the microwave.

Busy Mama’s Mac and Cheese

April 2, 2011

Kids love boxed macaroni and cheese, especially the kind with the bright orange cheese powder. Admit it, it’s quick, cheap and it is something you can count on the kids gobbling all up. The trick is how to make this convenience food more nutritious without your kids noticing. Here’s a little trick I tried this week, and everybody loved it.

Busy Mama’s Mac and Cheese

1 box Annie’s Homegrown Macaroni and Cheese (It’s organic, all natural and often on sale at Kroger)

1/2 cup PLAIN yogurt (I used whole milk yogurt because I have young kids. You could also use Low-Fat.)

Handful of shredded cheddar cheese

Optional: 1/2 packet of tuna fish

Directions:

1. Boil water. Add macaroni and cook 8-10 minutes. Drain pasta and dump back into the pot.

2. Mix cheese powder, yogurt and shredded cheese in a separate dish. Add to the drained pasta and stir well.

If you are especially adventurous, you could add some canned tuna to the finished product for extra flavor and nutrition. I can pull this trick with my 14 month old, but not my 4 year old (or my husband 🙂

Baby Food- Cinnamon Raisin Applesauce

March 5, 2011

Here’s an idea for those of you with babies who are more adventuresome eaters. (This would certainly NOT describe my firstborn son, Austin, who has always been a picky eater. However, our youngest, David, will eat just about anything if I put it in the blender.)

I got the idea to make this myself after David tried Beechnut’s Cinnamon Raisin Granola Stage 3 baby food. I don’t have any exact measurements. Just use as much water, applesauce and cereal as you normally would to make a small bowl of cereal for your child.

Cinnamon Raisin Applesauce

Ingredients:

Small box of raisins (or small handful)

Water (a few spoonfuls)

Applesauce (a few glugs from the jar- maybe 2 or 3 ounces)

Multigrain Infant Cereal, or other variety (enough to thicken)

Dash of Cinnamon

Just give it all a few good whirls in the blender until the raisins are chopped up well and incorporated into the mixture and you’ll have your very own homemade baby food.

Makes enough to fill a 4 ounce baby food container.

Chocolate Covered Strawberries

February 24, 2011

To give you an idea of how cheap it can be to make your own chocolate covered strawberries, let me break it down for you:

3 containers strawberries= $7.50 (at $2.50 each- they are often cheaper in season)

1 package Ghirardelli semi-sweet chocolate chips= $3

1 package Chirardelli white chocolate chips= $3

Total cost for about 5 dozen chocolate covered strawberries= $13.50 (cheaper when strawberries are in season or if you use a cheaper brand of chocolate)

Note: At Valentine’s Day, grocery stores were selling little boxes of 4 berries for $8.00!!!

Obviously, you may not want to make 5 dozen of these tasty treats, but that’s about how many you can make with the two packages of chocolate chips. You can make less and have chocolate leftover. (If you run out of semi-sweet chocolate and still have strawberries left, it looks pretty to dip them in white chocolate and sprinkle them with dark chocolate sprinkles.)

Directions:

1. Wash the strawberries by wetting a paper towel and blotting them. Do not run under water to wash them or they will get mushy.

2. Prepare your work area. Place wax paper on a cookie sheet. Clear a shelf in your fridge or freezer. Get out a small but deep glass dish in which to melt the chocolate. You will need another dish to melt the white chocolate (or you can wash the first dish and re-use it). Get out a small plastic baggie. This is how you will drizzle the white chocolate.

3. The trick to melting chocolate is to do so in small batches in the microwave on 50% power. Start by placing the dish of chocolate chips in the microwave for 1 minute. Take out and stir. Place back in the microwave and heat at 15 second intervals, stirring in between until smooth. (These directions are also on the package of chocolate chips.)

4. Now you can dip your first batch of berries. It’s all in the wrist. Dip the berry straight down and then twist your wrist to sort of roll the strawberry in the chocolate. Pull it out straight up and let the excess chocolate drip off. Place the berry on its side on the wax paper. It will be helpful to place all the stems facing the same direction. When the chocolate becomes too shallow to work with, add more chocolate and melt as directed above. Once you have all your berries dipped in chocolate, place them in the fridge to harden.

5. While the berries are in the fridge, you can prepare your white chocolate for drizzling. Melt as directed above. Note: White chocolate tends to scorch easily. Make sure you don’t cook it too long. It will be thicker than the semi-sweet chocolate.

6. When the white chocolate is melted, place in the plastic baggie, cut a tiny snip in the corner and use this to squeeze chocolate onto the berries. The thickness of the drizzle will depend on how big of a hole you cut in your baggie. You may want to practice this technique a few times to get the hang of it. Place the berries back in the fridge until completely hardened.

7. For a nice presentation, you can place each berry in its own separate paper muffin cup.  These make excellent gifts and would also look impressive on the table at your next party or baby shower.

Black Bean Burrito

February 15, 2011

This Black Bean Burrito recipe was adapted from a black bean soup recipe I posted a few months ago. The measurements are not exact so you can adapt the recipe to fit your tastes.

1 can black beans, drained but not rinsed

crushed red peppers- couple dashes

onion flakes- couple generous dashes

garlic flakes- couple generous dashes

cumin- couple dashes

a few glugs of worchestershire sauce

squirt of ketchup

generous squeeze of lime juice/lemon juice

little bit of chicken broth

tortillas ( I use whole wheat)

Shredded cheddar cheese

Optional: Salsa and/or sour cream

Directions:

1. Add the beans and seasonings to a small saucepan and heat to a gentle boil over medium heat. Lower heat to a simmer and stir often until beans become soft and start to fall apart, about 20 minutes or so. (Keep a close watch so as not to burn the beans!)

2. Mash with a spoon or place mixture in a blender for a smoother consistency.

3. Spoon beans onto tortilla. Sprinkle with cheese and heat in the microwave about 20 seconds or until cheese starts to melt.

4. Roll up into a burrito and serve with salsa and/or sour cream.

Note: This recipe has also been taste tested by my 12 month old baby. I just added a few extra splashes of chicken broth when I pureed the beans so it wasn’t so thick, and David loved it. One can of beans made two burritos and two small containers of baby food. In addition to burritos and baby food, this would also make an excellent dip to serve with tortilla chips or pita bread.

Cream Cheese Coffee Cake

January 10, 2011

Shared with the permission of Mary K. Mohler, wife of Dr. R. Albert Mohler, Jr.

Ingredients:

2 pkg crescent rolls

2 8-ounce pkgs cream cheese

2 t lemon juice

1 t vanilla extract

1 egg, separated

¾ cup sugar

powdered sugar to garnish
Directions:

1. Beat cream cheese until fluffy. Add sugar, lemon juice, vanilla and egg yolk. Mix until smooth.

2. Spread one pkg of dough, unseparated, into an ungreased 9×13 baking dish. Pinch seams together until sealed.

3. Spread cream cheese mixture over roll dough. Cover with second can of dough, sealing as best you can.

4. Mix egg white with 1 T water. Brush over top of coffee cake.  (FYI, you don’t have to use all the egg white mixture.)

5. Bake at 350 for 25 minutes. Let cool for 20 minutes before sprinkling generously with powdered sugar.

Mrs. Mohler shared this recipe with her SWI Essentials class at the Seminary a few years ago, and it is now one of my favorite breakfast desserts.

I usually make this in a 9×9 inch dish using one roll of crescent rolls, one package of cream cheese, 1 tsp lemon juice, 1/2 tsp vanilla and 1 egg separated (I don’t try to half the egg yolk, and it turns out fine. You just won’t need to use all the egg white and water mixture on the top.) The baking time stays the same.

Chicken Fajita Skillet Dinner

December 11, 2010

Chicken Fajita Skillet Dinner

I obtained this recipe at a Seminary Wives Institute Seminar Saturday event at SBTS. Chef Pam Price gave a cooking demonstration and taught us how to make this easy and delicious dish. If you chop the onions and peppers ahead of time and have your chicken already cooked (or use a store-bought rotisserie chicken),  you can just dump the ingredients in the pot, and everything will be ready to eat in about 20 minutes.

Chicken Fajita Skillet Dinner- makes plenty of food for four adults and a few young kids

Ingredients:

2 cups diced cooked chicken

2 cups cooked penne or ziti pasta (cook slightly less than al dente, around 5 minutes or so)

1 Tbsp oil

1 large onion cut into strips

1 large green pepper cut into strips (I like to use red or orange peppers instead, and you can use half a pepper if you want)

1 can black beans, rinsed well in cold water and drained

1 cup frozen corn

1 small can diced green chiles

1 can petite diced canned tomatoes

1 envelope taco seasoning, mixed with 1 cup water (water is optional)

Garnishes: shredded cheddar, sour cream and diced green onions

Instructions:

1. Saute onions and peppers in a large pot with the oil about 5 minutes.

2. Add chicken, cooked pasta, beans, corn, tomatoes, chilies and taco seasoning. Stir well to blend. Simmer 10 min. or until flavors are blended.

3. Serve in bowls and let guests top their own with garnishes.

Chicken and Biscuits

November 25, 2010

Chicken and Biscuits- Kraft Food and Family

This is my staple chicken pot pie recipe. We eat this meal at least once a month. It is easy to make, and it uses ingredients that I usually have on-hand. It is helpful to have the chicken already cooked and shredded when you start.  I usually cook several pounds of chicken at one time and store small bags of shredded meat in the freezer. Then I just thaw out a bag as I need it for recipes. You can prepare this meal in about as much time as it takes to preheat the oven.

Kraft Foods

Image taken from Kraft Food and Family website

Ingredients:

1 can cream of chicken soup

¾ cup sour cream (divided)

2 cups chopped cooked chicken (or leftover turkey)

1 pkg frozen mixed vegetables (thawed- run under water in a colander)

1 cup shredded cheddar

1 cup all purpose baking mix

3 Tbsp milk

Directions:

1. Preheat oven to 375 degrees.

2. Mix soup and ½ cup sour cream in 8 in square baking dish

3. Stir in chicken, vegetables and cheese.

4. In a separate bowl, stir baking mix, 1/4 cup sour cream and 3 Tbsp milk until mixture forms a stiff dough. Spoon into 6 mounds over chicken mixture.

5. Bake 35 minutes or until biscuits are golden brown and chicken mixture is hot and bubbly.

Makes 6 small servings (Realistically, it feeds about 3 hungry people.)