Chicken Noodle Soup - Britta
Creamy Pesto Chicken with Pasta - Julianne
Chicken Wings and Stuffed Potatoes - Julie
Tortilla Soup - Kimberly
Manicotti - Laurie
Chicken Enchiladas - Melanie
Beef and Snow Peas - Naomi
Breaded Ranch Chicken - Rachel
French Dip Sandwiches - Shannon
Clam/Corn Chowder - Tawnee
Thursday, January 15, 2009
Clam/Corn Chowder
2 lbs. potatoes, cubed (can use frozen bag)
1 onion, chopped
1 can corn
1 can clams
1 pint heavy cream
salt & pepper to taste
Saute the onions in butter in a sauce pan until they start to brown. Put the potatoes into a large pot. Open the can of corn and/or clams. Pour just the juice over the potatoes. Then add the sauteed onion, salt, pepper, and more water to the potatoes until they are almost covered with water. Cook over medium heat for about 30 minutes, stirring frequently to prevent burning. Then add the corn/clams and cream. Warm for another 5 minutes.
1 onion, chopped
1 can corn
1 can clams
1 pint heavy cream
salt & pepper to taste
Saute the onions in butter in a sauce pan until they start to brown. Put the potatoes into a large pot. Open the can of corn and/or clams. Pour just the juice over the potatoes. Then add the sauteed onion, salt, pepper, and more water to the potatoes until they are almost covered with water. Cook over medium heat for about 30 minutes, stirring frequently to prevent burning. Then add the corn/clams and cream. Warm for another 5 minutes.
Fresh Green Chile and Chicken Enchiladas
Recipe from Fred Wix "Gabby Gourmet"
1 whole chicken, boiled, skinned, boned and shredded
(or Rotisserie chicken, boned, shredded)
1/4 c. butter
1 med. white onion, chopped
1-2 cloves garlic, pressed
6 large fresh Anaheim green chiles, blistered, skinned, and chopped
(or 2 cans green chiles, chopped)
5 large fresh tomatoes, skinned and chopped
(or 2 cans Mexican style stewed tomatoes, chopped)
1 green bell pepper, finely chopped
2 Tbsp. fresh cilantro, finely chopped
1 c. chicken broth (reserved from boiling the chicken)
(or 1 can chicken broth)
1/8 tsp. ground cumin
12 large flour tortillas
2 large fresh Anaheim green chiles, skinned, seeded, sut into 1/4 inch strips, lengthwise
(or 1 can green chiles, whole, cut into 1/4 inch strips, lengthwise)
3/4 lb. Monterey Jack cheese, cut into fingers 1/4 inch thick (or Pepper Jack cheese)
2 cans cream of mushroom soup
1/2 cup heavy cream or half and half
1 lb. Longhorn or medium-sharp cheddar cheese, shredded
Prepare the chicken as indicated, then place in a bowl and set aside or chill. In a large heavy frying pan or skillet, melt the butter over medium heat. Add the onion and garlic. Saute about 4 minutes then add the chopped chiles, tomatoes, bell pepper, cilantro, broth, and cumin. Let this mixture simmer over a medium-low heat about an hour, stirring occasionally, uncovered (add more chicken broth if mixture gets too thick and dry).
Remove from heat and dip (to soften) each tortilla in the sauce. Lay tortilla flat and place strips of chicken, 1-2 pieces of Jack cheese and 1-2 strips of green chiles at one end of the tortilla. Roll the filled tortilla and place in a lightly greased large baking dish or pan, seam-side down. Fill the pan with the rolled tortillas. Pour the tomato/green chile sauce over all. Combine the soup and cream and pour over all then cover with shredded cheese. Bake in a preheated oven at 350 for 30 minutes... then ENJOY!
1 whole chicken, boiled, skinned, boned and shredded
(or Rotisserie chicken, boned, shredded)
1/4 c. butter
1 med. white onion, chopped
1-2 cloves garlic, pressed
6 large fresh Anaheim green chiles, blistered, skinned, and chopped
(or 2 cans green chiles, chopped)
5 large fresh tomatoes, skinned and chopped
(or 2 cans Mexican style stewed tomatoes, chopped)
1 green bell pepper, finely chopped
2 Tbsp. fresh cilantro, finely chopped
1 c. chicken broth (reserved from boiling the chicken)
(or 1 can chicken broth)
1/8 tsp. ground cumin
12 large flour tortillas
2 large fresh Anaheim green chiles, skinned, seeded, sut into 1/4 inch strips, lengthwise
(or 1 can green chiles, whole, cut into 1/4 inch strips, lengthwise)
3/4 lb. Monterey Jack cheese, cut into fingers 1/4 inch thick (or Pepper Jack cheese)
2 cans cream of mushroom soup
1/2 cup heavy cream or half and half
1 lb. Longhorn or medium-sharp cheddar cheese, shredded
Prepare the chicken as indicated, then place in a bowl and set aside or chill. In a large heavy frying pan or skillet, melt the butter over medium heat. Add the onion and garlic. Saute about 4 minutes then add the chopped chiles, tomatoes, bell pepper, cilantro, broth, and cumin. Let this mixture simmer over a medium-low heat about an hour, stirring occasionally, uncovered (add more chicken broth if mixture gets too thick and dry).
Remove from heat and dip (to soften) each tortilla in the sauce. Lay tortilla flat and place strips of chicken, 1-2 pieces of Jack cheese and 1-2 strips of green chiles at one end of the tortilla. Roll the filled tortilla and place in a lightly greased large baking dish or pan, seam-side down. Fill the pan with the rolled tortillas. Pour the tomato/green chile sauce over all. Combine the soup and cream and pour over all then cover with shredded cheese. Bake in a preheated oven at 350 for 30 minutes... then ENJOY!
Chicken Wings and Stuffed Baked Potatoes
Spicy Buffalo Wings
12-24 pieces chicken wings
1/2 c. any barbecue sauce
1/3 c. ketchup
2 Tbsp. hot sauce (I used Mexican Tapatio)
3 Tbsp. honey
Bake chicken wings without sauce at 425 for 20 minutes. Flip over and bake another 20 minutes. While those are baking, mix all ingredients together in a large bowl. Add cooked wings to the sauce and stir until all are coated with sauce. Serve.
From frozen: Heat oven to 375, and place parchment paper on cookie sheet (for much easier cleanup). Lay chicken out so none are overlapping. Cook for about 15 minutes. Serve with Ranch or Blue Cheese dressing and celery slices.
Honey BBQ Wings
12-24 pieces chicken wings
1/2 bottle Hickory BBQ sauce
1/8 c. honey
1/8 c. brown sugar
1 tsp. minced garlic
Follow directions above only using different sauce. From frozen, time is also the same as above.
Stuffed Baked Potatoes
6 medium baking potatoes, about 2 pounds
4 Tbsp. butter
3/4 c. milk
3/4 tsp. salt
1/4 tsp. black pepper
paprika
shredded cheddar
bacon bits
sliced green onions
Scrub potatoes and pat dry. Bake in a 400 oven for 45-50 minutes or until cooked through and tender (or use the microwave potato bag - it works great and so much faster). Cut potatoes in half lengthwise; scoop out pulp and place in a bowl. Beat in butter, milk, salt, and pepper. Pile potato mixture back into the shells (you may want to leave 1 or 2 of the shells empty so the others can be more full). Sprinkle with paprika, and top with bacon bits, green onions, and cheese. Place back in oven for 5-10 minutes, until cheese is melted and they are warmed through.
From frozen: Heat oven to 375. Place in an 8x8 pan so they don't tip over. Cook for 30-35 minutes or until warmed through and cheese is melted. Serve.
12-24 pieces chicken wings
1/2 c. any barbecue sauce
1/3 c. ketchup
2 Tbsp. hot sauce (I used Mexican Tapatio)
3 Tbsp. honey
Bake chicken wings without sauce at 425 for 20 minutes. Flip over and bake another 20 minutes. While those are baking, mix all ingredients together in a large bowl. Add cooked wings to the sauce and stir until all are coated with sauce. Serve.
From frozen: Heat oven to 375, and place parchment paper on cookie sheet (for much easier cleanup). Lay chicken out so none are overlapping. Cook for about 15 minutes. Serve with Ranch or Blue Cheese dressing and celery slices.
Honey BBQ Wings
12-24 pieces chicken wings
1/2 bottle Hickory BBQ sauce
1/8 c. honey
1/8 c. brown sugar
1 tsp. minced garlic
Follow directions above only using different sauce. From frozen, time is also the same as above.
Stuffed Baked Potatoes
6 medium baking potatoes, about 2 pounds
4 Tbsp. butter
3/4 c. milk
3/4 tsp. salt
1/4 tsp. black pepper
paprika
shredded cheddar
bacon bits
sliced green onions
Scrub potatoes and pat dry. Bake in a 400 oven for 45-50 minutes or until cooked through and tender (or use the microwave potato bag - it works great and so much faster). Cut potatoes in half lengthwise; scoop out pulp and place in a bowl. Beat in butter, milk, salt, and pepper. Pile potato mixture back into the shells (you may want to leave 1 or 2 of the shells empty so the others can be more full). Sprinkle with paprika, and top with bacon bits, green onions, and cheese. Place back in oven for 5-10 minutes, until cheese is melted and they are warmed through.
From frozen: Heat oven to 375. Place in an 8x8 pan so they don't tip over. Cook for 30-35 minutes or until warmed through and cheese is melted. Serve.
Manicotti
1/2 lb. ground beef
1/2 c. minced onion
1/4 c. chopped green pepper
Saute and drain fat. Add next to meat mixture:
2/3 c. tomato paste
1 c. water
1 tsp. salt
1/2 tsp. pepper
1 1/2 tsp. Italian seasoning
1/4 tsp. garlic powder
1/2 tsp. basil leaves
2 cans stewed tomatoes
Simmer the above for 15 min. Boil 8-9 Manicotti shells in salted water for 9-10 min. Drain on paper towel. Fill shells with cheese mixture:
2 c. (1 lb.) Ricotta cheese
1 c. (4 oz.) shredded Mozzarella cheese (use more)
1/2 Tbsp. chopped parsley (use more)
Put some sauce in baking dish, then shells and more sauce. Bake at 350 for 20-30 min. (Cook with foil half and then take off.)
1/2 c. minced onion
1/4 c. chopped green pepper
Saute and drain fat. Add next to meat mixture:
2/3 c. tomato paste
1 c. water
1 tsp. salt
1/2 tsp. pepper
1 1/2 tsp. Italian seasoning
1/4 tsp. garlic powder
1/2 tsp. basil leaves
2 cans stewed tomatoes
Simmer the above for 15 min. Boil 8-9 Manicotti shells in salted water for 9-10 min. Drain on paper towel. Fill shells with cheese mixture:
2 c. (1 lb.) Ricotta cheese
1 c. (4 oz.) shredded Mozzarella cheese (use more)
1/2 Tbsp. chopped parsley (use more)
Put some sauce in baking dish, then shells and more sauce. Bake at 350 for 20-30 min. (Cook with foil half and then take off.)
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