Thursday, October 16, 2008
16 oz. package of sausage
4 potatoes sliced with skins
3/4 cup chopped onion
11/2 tsp. chopped garlic
2 cups kale, washed and shredded
2 Tbsp. chicken bullion (I use chicken base..same thing)
1 qt water
1 pint heavy cream (or less)
pinch of red pepper flakes
Cook ground sausage until brown. Place onion and garlic in pot and cook until tender. Add chicken bullion, water and potatoes. Simmer for 15 minutes or until potatoes are soft. Add kale, cream, and pepper flakes. Simmer 4 minutes more.
Tuesday, October 14, 2008
Here's a recipe I tried tonight. I was a little nervous because when I've tried to make things that are "stuffed" they usually end up being a lot of work and then fall apart and become a casserole when I'm done but this one was great – stuffed, moist and delicious!
1 cup soft bread crumbs
1 cup cooked or canned crabmeat, drained, flaked and cartilage removed (I used chopped up fake crab and it was still good)
1 small onion, finely chopped
1 egg, lightly beaten
1/2 teaspoon salt
1 dash cayenne pepper
4 sole flounder pieces or fillets of any thin white fish
3 tablespoons butter or margarine, melted, divided
1 tablespoon all-purpose flour
1/2 cup chicken broth
Grated parmesan cheese
Sliced almonds (optional)
In a bowl, combine bread crumbs, crab (or krab!), onion, egg, salt and cayenne. Spoon onto fillets; roll up and secure with a toothpick. Place in a greased 2-quart broiler-proof dish; Drizzle with 2 tablespoons butter.
Bake, uncovered, at 350 F. for 20 to 25 minutes or until fish flakes easily with a fork.
Meanwhile, for sauce, place remaining butter in a saucepan. Stir in flour until smooth. Gradually add broth. Bring to a boil; cook and stir for two minutes or until thickened and bubbly. Drain liquid from baking dish.
Spoon sauce over fillets; sprinkle with cheese and almonds. Broil 5 inches from the heat until cheese is melted and almonds are lightly browned. Discard toothpicks.
Tuesday, October 7, 2008
Thursday, October 2, 2008
Wednesday, October 1, 2008
2 cups cooked, diced chicken
6 oz deli ham, diced
2 cans cream of chicken soup
8 oz sour cream
2 cups shredded Monterrey Jack cheese
cooked pasta (I used a shells)
milk (I needed to add some to make the sauce the right consistency)
Combine all ingredients in a medium sauce pan until cheese is melted, smooth, and creamy. Serve over whatever pasta you like. I used shellsand tossed the pasta and the sauce together. You can just spoon it over the past if you like.
its 3 15 oz cans great northern or cannellini beans drained
2 cups cooked chicken, chopped
1 med chopped onion
2 medium red peppers seeded and chopped (I never add these cause I don't like them)
1 4 oz can diced green chillis
3 cloves of garlic ( I just sprinkle in some garlic powder)
3 1/2 cups chicken broth ( I buy the lower sodium kind)
2 tsp ground cumin ( I don't add because I don't have it)
1 tsp salt
1 tsp dried oregano ( again I dont have this)
Combine all igredients in crosk pot, mix, cover, cook on low 8-10 hours or high 4-5
The way I make it is even easier because I leave out stuff I think is unneccesary but its still good.