1 lb hamburger or stew meat (which I usually cut into smaller pieces)
1 onion, diced
1 clove garlic, minced
1 (4 oz) diced green chili
2 (14 oz) cans diced or crushed tomatoes
2 (14 oz) cans kidney beans, drained and rinsed
1 can of water
2 beef bouillion cubes*
1/2 to 1 Tbsp chili powder
1/2 tsp cumin
Brown hamburger with onion and garlic. Drain fat. Add the rest of ingredients, stir well, bring to a boil. Reduce to a simmer for at least 20 minutes, covered. Serve with cornbread (either from a mix or scratch).
* bouillion cubes and can of water may be replaced with beef broth.
Monday, March 14, 2011
Hamburger Pie
In honor of Pi Day (March 14) I realized I do not have Mom's Hamburger Pie recipe listed. It's what we are having for dinner tonight.
This is a good use of miscellaneous leftovers in the refrigerator and freezer.
1 frozen 2-crust pie crust
1/2 lb hamburger, browned, drained and rinsed
1/2 small onion, diced
1 cup mixed frozen vegetables or left overs from the refrigerator
1 can cream of mushroom soup (or cream soup mix)
Left over baked potato in chunks, or if no left over potato, boil one large or two small diced potatoes until done, drain
1 clove diced garlic
Preheat oven to 350 F. Remove pie crust from package and allow to warm to room temperature, about 15 minutes. Brown hamburger and cook onion unless using leftover hamburger. Mix all ingredients together, add salt, pepper and any other seasonings of your choice. Pour into pie crust, turn other crust out and place on top of pie, crimp edges, cut a few steam vents in crust. Bake for approximately 30 minutes. The possibilities are endless with this dish because it is different every time depending on the leftovers you have available. I sometimes add shredded cheese to the mixture.
This is a good use of miscellaneous leftovers in the refrigerator and freezer.
1 frozen 2-crust pie crust
1/2 lb hamburger, browned, drained and rinsed
1/2 small onion, diced
1 cup mixed frozen vegetables or left overs from the refrigerator
1 can cream of mushroom soup (or cream soup mix)
Left over baked potato in chunks, or if no left over potato, boil one large or two small diced potatoes until done, drain
1 clove diced garlic
Preheat oven to 350 F. Remove pie crust from package and allow to warm to room temperature, about 15 minutes. Brown hamburger and cook onion unless using leftover hamburger. Mix all ingredients together, add salt, pepper and any other seasonings of your choice. Pour into pie crust, turn other crust out and place on top of pie, crimp edges, cut a few steam vents in crust. Bake for approximately 30 minutes. The possibilities are endless with this dish because it is different every time depending on the leftovers you have available. I sometimes add shredded cheese to the mixture.
Thursday, October 21, 2010
Shrimp and Scallops with Rice
2 cups hot cooked jasmine rice
2 tablespoons vegetable oil
1 lb shrimp, deveined, shelled and tails removed
1 lb scallops
4 cloves garlic minced
1 bunch green onions chopped
8 oz snow peas
1 can sliced water chestnuts drained
2 cups chicken broth
1 teaspoon powdered ginger
1 tablespoon garlic powder
2 tablespoons corn starch
In a sauce pan bring chicken broth to a boil, whisk in ginger and garlic powder. Whisk in cornstarch until smooth and thickened. Remove from heat.
In a wok or large skillet, sauté shrimp, scallops and garlic. Add snow peas and water chestnuts, stir well. Stir in thickened sauce and bring to a simmer. Stir and cook until everything is heated through. Serve over hot rice.
Yield: 8+ servings
2 tablespoons vegetable oil
1 lb shrimp, deveined, shelled and tails removed
1 lb scallops
4 cloves garlic minced
1 bunch green onions chopped
8 oz snow peas
1 can sliced water chestnuts drained
2 cups chicken broth
1 teaspoon powdered ginger
1 tablespoon garlic powder
2 tablespoons corn starch
In a sauce pan bring chicken broth to a boil, whisk in ginger and garlic powder. Whisk in cornstarch until smooth and thickened. Remove from heat.
In a wok or large skillet, sauté shrimp, scallops and garlic. Add snow peas and water chestnuts, stir well. Stir in thickened sauce and bring to a simmer. Stir and cook until everything is heated through. Serve over hot rice.
Yield: 8+ servings
Thursday, August 12, 2010
Blackberry-Raspberry Oatmeal Bars
Recipe adapted from here.
Blackberry-Raspberry Oatmeal Bars
1 (18.25 ounce) package white cake mix
2 1/2 cups quick cooking oats
1 cup butter, melted
2 Tbsp milk
1 Tbsp vanilla extract
2 containers of blackberry-raspberry freezer jam, thawed (about 2 cups)
1 tablespoon lemon juice
1 teaspoon vanilla extract
1 tablespoon cornstarch
Directions
Preheat the oven to 375 degrees F (190 degrees C). Grease a 9x13 inch pan (or line pan with foil and spray with non-stick cooking spray).
In a large bowl, mix together oats, cake mix, and melted butter so that it makes nice clumps and there is no dry mix left. Add milk and vanilla, makes mixture slightly sticky. Press 1/2 of the oats mixture evenly into the bottom the prepared pan.
In a separate bowl, mix jam with lemon juice, vanilla and cornstarch. Spread over the crust. Sprinkle the remaining oat mixture evenly over the top.
Bake in the preheated oven for 16 to 23 minutes, or until the top is lightly browned. Cool before cutting into bars.
Blackberry-Raspberry Oatmeal Bars
1 (18.25 ounce) package white cake mix
2 1/2 cups quick cooking oats
1 cup butter, melted
2 Tbsp milk
1 Tbsp vanilla extract
2 containers of blackberry-raspberry freezer jam, thawed (about 2 cups)
1 tablespoon lemon juice
1 teaspoon vanilla extract
1 tablespoon cornstarch
Directions
Preheat the oven to 375 degrees F (190 degrees C). Grease a 9x13 inch pan (or line pan with foil and spray with non-stick cooking spray).
In a large bowl, mix together oats, cake mix, and melted butter so that it makes nice clumps and there is no dry mix left. Add milk and vanilla, makes mixture slightly sticky. Press 1/2 of the oats mixture evenly into the bottom the prepared pan.
In a separate bowl, mix jam with lemon juice, vanilla and cornstarch. Spread over the crust. Sprinkle the remaining oat mixture evenly over the top.
Bake in the preheated oven for 16 to 23 minutes, or until the top is lightly browned. Cool before cutting into bars.
Sunday, May 2, 2010
Cherry Berry Pie
Going to add this one in case the recipe turns out well. I made it up after reading several other recipes and a need to use up a frozen pie crust.
1 frozen 2 crust pie, thawed
1 lb frozen mixed berries (blueberries, blackberries and raspberries)
1 lb frozen cherries
2 Tbsp flour
2 Tbsp cornstarch
3/4 cup sugar
1 Tbsp lemon peel
1 Tbsp cinnamon
1 tsp ground nutmeg
Preheat oven to 425 degrees. Using a fork, poke a few holes in the bottom crust and place bottom crust of pie to pre-bake for 10 minutes. Also place an empty cookie sheet in to preheat.
While crust is pre-baking, mix frozen fruit and spices together. When crust comes out, turn oven down to 375 degrees. Pour fruit mixture into crust. Cover with top crust and cut a few slits into crust for vents. Place on preheated cookie sheet and put on lower rack of oven.
Bake for 65 to 75 minutes until done.
* This came out delicious. Next time will add more flour and cornstarch as the filling needs more thickening.
1 frozen 2 crust pie, thawed
1 lb frozen mixed berries (blueberries, blackberries and raspberries)
1 lb frozen cherries
2 Tbsp flour
2 Tbsp cornstarch
3/4 cup sugar
1 Tbsp lemon peel
1 Tbsp cinnamon
1 tsp ground nutmeg
Preheat oven to 425 degrees. Using a fork, poke a few holes in the bottom crust and place bottom crust of pie to pre-bake for 10 minutes. Also place an empty cookie sheet in to preheat.
While crust is pre-baking, mix frozen fruit and spices together. When crust comes out, turn oven down to 375 degrees. Pour fruit mixture into crust. Cover with top crust and cut a few slits into crust for vents. Place on preheated cookie sheet and put on lower rack of oven.
Bake for 65 to 75 minutes until done.
* This came out delicious. Next time will add more flour and cornstarch as the filling needs more thickening.
Tuesday, April 6, 2010
Pasta Primavera with Chicken and Bacon
This was a kind of clean out the refrigerator dinner.
1 lb pasta
1 jar garlic alfredo sauce
12 pieces of bacon, chopped into bite size bits
1 cup cooked chicken, cut into bite size pieces
1/2 bag frozen mixed vegetables
1/4 cup sliced black olives
1/4 cup sliced mushrooms
1/4 cup green onions, sliced
1 handful shredded parmesan cheese
Preheat oven to 350 degrees. Cook pasta until just under done. Drain. Add alfredo sauce, bacon, chicken, mixed vegetables, olives and mushrooms. Pour into casserole dish. Sprinkle green onions and parmesan cheese over the top. Bake for 20 minutes.
Serve with bread and steamed vegetables or salad.
1 lb pasta
1 jar garlic alfredo sauce
12 pieces of bacon, chopped into bite size bits
1 cup cooked chicken, cut into bite size pieces
1/2 bag frozen mixed vegetables
1/4 cup sliced black olives
1/4 cup sliced mushrooms
1/4 cup green onions, sliced
1 handful shredded parmesan cheese
Preheat oven to 350 degrees. Cook pasta until just under done. Drain. Add alfredo sauce, bacon, chicken, mixed vegetables, olives and mushrooms. Pour into casserole dish. Sprinkle green onions and parmesan cheese over the top. Bake for 20 minutes.
Serve with bread and steamed vegetables or salad.
Sunday, March 21, 2010
Chicken Pot Jarpies
Borrowing an idea from here, I made chicken pot pie in a jar.
Crust:
6 cups flour
1 Tbsp Salt
2 cups Butter Flavored Crisco, chilled
~ 1/4 cup water
Filling:
2 large russet potatoes; peeled, diced, and boiled
2 Tbsp olive oil
1 onion finely diced
3-5 garlic cloves, minced
2 cups shredded leftover chicken
1/2 (6 oz) bag mixed vegetables
2 cups cream soup mix**
1-1/2 cups water**
2 cups shredded cheddar cheese
pepper
1 cube chicken bouillon
1 to 2 Tbsp parsley
1 tsp basil
1 Tbsp paprika
Pie crust: Mix flour and salt. Cut in Crisco until mixed well. Stir in the water a few tablespoonsful at a time until dough sticks together. Split into four portions and wrap in plastic wrap. Place in refrigerator at least 30 minutes to cool.
Filling: Boil and drain potatoes. Add olive oil to large skillet. Stir in garlic and onion and cook until onion begins to soften. Stir in potatoes, chicken, spices, cream soup mix, flour, seasonings. When well blended stir in cheese. Set aside to cool.
Retrieve the pie crust from the refrigerator one bundle at a time. Roll out until 1/4 inch thick. Using a lid from the jars cut out circles. Repeat process until you have 24 circles. Place one circle in bottom of each jar. Using scraps of dough cover sides of jar. Add filling to jars and place circles on top. Cut slits or use a mini cookie cutter to make steam vents in top of pies.
At this point you can put the lids on the pies and freeze or bake. If baking, place on cookie sheet and place in cold oven. Turn oven to 375 degrees and cook 45-50 minutes. To bake frozen pies, place in cold oven and bake for 55-60 minutes.
Crust:
6 cups flour
1 Tbsp Salt
2 cups Butter Flavored Crisco, chilled
~ 1/4 cup water
Filling:
2 large russet potatoes; peeled, diced, and boiled
2 Tbsp olive oil
1 onion finely diced
3-5 garlic cloves, minced
2 cups shredded leftover chicken
1/2 (6 oz) bag mixed vegetables
2 cups cream soup mix**
1-1/2 cups water**
2 cups shredded cheddar cheese
pepper
1 cube chicken bouillon
1 to 2 Tbsp parsley
1 tsp basil
1 Tbsp paprika
Pie crust: Mix flour and salt. Cut in Crisco until mixed well. Stir in the water a few tablespoonsful at a time until dough sticks together. Split into four portions and wrap in plastic wrap. Place in refrigerator at least 30 minutes to cool.
Filling: Boil and drain potatoes. Add olive oil to large skillet. Stir in garlic and onion and cook until onion begins to soften. Stir in potatoes, chicken, spices, cream soup mix, flour, seasonings. When well blended stir in cheese. Set aside to cool.
Retrieve the pie crust from the refrigerator one bundle at a time. Roll out until 1/4 inch thick. Using a lid from the jars cut out circles. Repeat process until you have 24 circles. Place one circle in bottom of each jar. Using scraps of dough cover sides of jar. Add filling to jars and place circles on top. Cut slits or use a mini cookie cutter to make steam vents in top of pies.
At this point you can put the lids on the pies and freeze or bake. If baking, place on cookie sheet and place in cold oven. Turn oven to 375 degrees and cook 45-50 minutes. To bake frozen pies, place in cold oven and bake for 55-60 minutes.
Tuesday, February 16, 2010
Mild and tasty Jambalaya
2 Tbsp olive oil
4-5 chicken tenders, cut into bite size pieces
1 onion, diced
1 bell pepper, diced
2 Tbsp minced garlic
1 cup sliced celery
1/4 tsp cayenne pepper
1 tsp onion powder
1 Tbsp garlic powder
1/4 tsp salt
1/2 tsp pepper
2 cups uncooked jasmine rice
5 tsp chicken bouillon powder
5 cups water
2 Tbsp Worcesertshire sauce
A few dashes of pepper sauce
1 lb salad shrimp, precooked and shelled
In olive oil, brown chicken and saute onion, garlic, bell pepper and celery. Cook until meat is browned and veggies are tender. Add cayenne pepper, onion powder, garlic powder, salt and pepper. Stir well. Add rice, bouillon powder and water. Cook 20 minutes until rice is done. Add Worcestershire sauce, pepper sauce and shrimp. Mix well and do not overcook the shrimp.
4-5 chicken tenders, cut into bite size pieces
1 onion, diced
1 bell pepper, diced
2 Tbsp minced garlic
1 cup sliced celery
1/4 tsp cayenne pepper
1 tsp onion powder
1 Tbsp garlic powder
1/4 tsp salt
1/2 tsp pepper
2 cups uncooked jasmine rice
5 tsp chicken bouillon powder
5 cups water
2 Tbsp Worcesertshire sauce
A few dashes of pepper sauce
1 lb salad shrimp, precooked and shelled
In olive oil, brown chicken and saute onion, garlic, bell pepper and celery. Cook until meat is browned and veggies are tender. Add cayenne pepper, onion powder, garlic powder, salt and pepper. Stir well. Add rice, bouillon powder and water. Cook 20 minutes until rice is done. Add Worcestershire sauce, pepper sauce and shrimp. Mix well and do not overcook the shrimp.
Friday, January 15, 2010
Best Slow Cooker Pot Roast
I made the best pot roast the other day and I have to document what I did so I can make this again.
1 onion, sliced
3 cloves garlic, minced
2-3 lbs thick chuck steak
1 Tbsp beef bouillon powder
1/2 tsp salt
1 tsp black pepper
2 cans cream of mushroom soup
1 can sliced mushroom stems & pieces
1 cup water
2 Tbsp cornstarch
2-3 Tbsp water
Place everything except cornstarch and last bit of water in the slow cooker and cook on high for 6-7 hours. Remove the pot roast to a serving dish with the onions and mushrooms. Strain the liquid into a large pan and bring to a boil. Whisk together cornstarch and smaller amount of water. Whisk roux into the gravy and stir well to prevent lumps. Simmer 1-2 minutes and serve.
I served this with mashed potatoes. The pot roast was yummy and it was the best gravy I have ever made.
1 onion, sliced
3 cloves garlic, minced
2-3 lbs thick chuck steak
1 Tbsp beef bouillon powder
1/2 tsp salt
1 tsp black pepper
2 cans cream of mushroom soup
1 can sliced mushroom stems & pieces
1 cup water
2 Tbsp cornstarch
2-3 Tbsp water
Place everything except cornstarch and last bit of water in the slow cooker and cook on high for 6-7 hours. Remove the pot roast to a serving dish with the onions and mushrooms. Strain the liquid into a large pan and bring to a boil. Whisk together cornstarch and smaller amount of water. Whisk roux into the gravy and stir well to prevent lumps. Simmer 1-2 minutes and serve.
I served this with mashed potatoes. The pot roast was yummy and it was the best gravy I have ever made.
Thursday, December 31, 2009
Chocolate Cake
1 cup butter
2 cups granulated sugar
3 eggs
3 teaspoons vanilla extract
2 cups milk
2-1/2 cups all-purpose flour
3/4 cup unsweetened cocoa powder
1 1/2 teaspoons baking soda
1 teaspoon salt
Preheat oven to 350 degrees.
Sift together flour, cocoa, baking soda and salt. Set aside.
Cream together butter and granulated sugar. Add eggs and mix well. Stir in vanilla extract. Alternate milk and flour mixture until everything is mixed, batter will resemble chocolate mousse. Bake 13"x9" pan for 35-40 minutes until toothpick inserted in cake comes out clean.
2 cups granulated sugar
3 eggs
3 teaspoons vanilla extract
2 cups milk
2-1/2 cups all-purpose flour
3/4 cup unsweetened cocoa powder
1 1/2 teaspoons baking soda
1 teaspoon salt
Preheat oven to 350 degrees.
Sift together flour, cocoa, baking soda and salt. Set aside.
Cream together butter and granulated sugar. Add eggs and mix well. Stir in vanilla extract. Alternate milk and flour mixture until everything is mixed, batter will resemble chocolate mousse. Bake 13"x9" pan for 35-40 minutes until toothpick inserted in cake comes out clean.
Subscribe to:
Posts (Atom)