Makes about 12 cornbread muffins.
1 box Jiffy cornbread mix
1 egg
1/2 c. milk
2 T melted butter
1 c. shredded cheddar cheese
canned jalapenos, chopped- amount to taste- I added about 2-3 T
1/2 box frozen broccoli (optional)
Preheat oven to 400 degrees. Mix all ingredients in bowl. Pour in muffin tins. Bake for about 12-15 minutes.
Wednesday, March 23, 2011
Chicken and Dumplings
1 onion, chopped
4 celery stalks, chopped
4 carrots, chopped
4 pieces of chicken- I used thighs for the dark meat
4 c. water
2 chicken bullion cubes
2 bay leaves
1 tsp. salt
1/2 tsp pepper
1/4 tsp. garlic powder
1 can cream of chicken
4 tsp. corn starch and water to thicken
3/4 c. frozen green peas
1 tsp. parsley
Dumplings:
2 c. all purpose flour
1 tsp baking powder
1 tsp salt
about 3/4 c. iced water
Bring onion, celery, carrots, chicken, bullion cubes, bay leaves, salt, pepper, and garlic powder to a boil in the 4 c. of water. Let simmer for about 30 minutes on medium low.
Meanwhile, make dumplings. Mix flour, baking powder, and salt in bowl. Add in water a little at a time mixing into dough with hands. Add water until dough has formed ball. Roll dough out on well floured surface to about 1/8 in. thick. Let rest for a few minutes while you do the next step.
After 30 minutes of simmering chicken, take it out and place it somewhere until it is cool enough to shred into pieces. Add cream of chicken into water mixture. Keep simmering for about 5-10 minutes. (If you would like to thicken your sauce up, now is the time to do it!) I mixed 4 tsp corn starch with some water in separate bowl. Add it into sauce mixture and let it thicken up for a few minutes. After it is to desired consistency, add shredded chicken, peas, and parsley to pot.
Back to dumplings, cut dough into 1 inch strips with knife. Break up strips when adding it to pot. DO NOT STIR dumplings in pot. Add desired amount of dumplings and put top on pot to let it steam the dumplings for about 8-10 minutes. Uncover and take off heat. Let sit for about 5 minutes before serving. You may want to add more salt and pepper to taste.
4 celery stalks, chopped
4 carrots, chopped
4 pieces of chicken- I used thighs for the dark meat
4 c. water
2 chicken bullion cubes
2 bay leaves
1 tsp. salt
1/2 tsp pepper
1/4 tsp. garlic powder
1 can cream of chicken
4 tsp. corn starch and water to thicken
3/4 c. frozen green peas
1 tsp. parsley
Dumplings:
2 c. all purpose flour
1 tsp baking powder
1 tsp salt
about 3/4 c. iced water
Bring onion, celery, carrots, chicken, bullion cubes, bay leaves, salt, pepper, and garlic powder to a boil in the 4 c. of water. Let simmer for about 30 minutes on medium low.
Meanwhile, make dumplings. Mix flour, baking powder, and salt in bowl. Add in water a little at a time mixing into dough with hands. Add water until dough has formed ball. Roll dough out on well floured surface to about 1/8 in. thick. Let rest for a few minutes while you do the next step.
After 30 minutes of simmering chicken, take it out and place it somewhere until it is cool enough to shred into pieces. Add cream of chicken into water mixture. Keep simmering for about 5-10 minutes. (If you would like to thicken your sauce up, now is the time to do it!) I mixed 4 tsp corn starch with some water in separate bowl. Add it into sauce mixture and let it thicken up for a few minutes. After it is to desired consistency, add shredded chicken, peas, and parsley to pot.
Back to dumplings, cut dough into 1 inch strips with knife. Break up strips when adding it to pot. DO NOT STIR dumplings in pot. Add desired amount of dumplings and put top on pot to let it steam the dumplings for about 8-10 minutes. Uncover and take off heat. Let sit for about 5 minutes before serving. You may want to add more salt and pepper to taste.
Monday, January 24, 2011
Not So Plain Brown Rice
Just a little twist on boring old rice. Cooking it in chicken broth adds lots of flavor. This makes about 4 servings.
2 T olive oil
1/2 c. chopped onion
1/2 c. chopped celery
1/2 c. chopped mushrooms
2 c. chicken broth
2 c. instant brown rice
2 T fresh chopped parsley
salt and pepper to taste
Heat oil in medium saucepan. Add onion and celery. Saute for about 3-4 minutes, then add mushrooms for another few minutes. Add chicken broth and bring to a boil. Remove from heat and add rice; cover. Let sit for 5-10 minutes until all liquid is absorbed. Stir in parsley and salt and pepper. Enjoy!
2 T olive oil
1/2 c. chopped onion
1/2 c. chopped celery
1/2 c. chopped mushrooms
2 c. chicken broth
2 c. instant brown rice
2 T fresh chopped parsley
salt and pepper to taste
Heat oil in medium saucepan. Add onion and celery. Saute for about 3-4 minutes, then add mushrooms for another few minutes. Add chicken broth and bring to a boil. Remove from heat and add rice; cover. Let sit for 5-10 minutes until all liquid is absorbed. Stir in parsley and salt and pepper. Enjoy!
Friday, January 21, 2011
Buttermilk Biscuits and Sausage Gravy
Buttermilk Biscuits
4 1/2 c. flour
4 1/2 tsp. baking powder
1 tsp. baking soda
1 tsp. salt
2/3 c. shortening
2 c. buttermilk
melted butter for brushing tops
1. Preheat oven to 450 degrees.
2. Mix first four ingredients in bowl.
3. Cut in shortening with fork or pastry cutter until shortening is little pea sized and well blended into flour mixture.
4. Pour in buttermilk a little at a time until all has been incorporated.
5. Flour flat surface or counter and knead dough with hands for about a minute. You can keep adding flour if necessary to keep from sticking to your hands or counter. With rolling pin, roll dough until about 1 inch thick. If you roll it too thin, you will have flat biscuits. (This has happened to me many times!)
6. Cut dough with about a 2 inch round cutter or use the top of a cup if you don't have a cutter. Place on ungreased pan. (I use my baking stone.)
7. Brush tops with melted butter. Bake for about 12 minutes or until tops are lightly browned. I flip mine and make sure the bottom is done also for another few minutes.
Sausage Gravy
1 roll sausage
3 T butter
1/2 c. flour
1-2 c. milk OR 1 c. chicken broth and 1 c. buttermilk
1/2 tsp. salt
1/4 tsp. freshly ground pepper
Brown sausage in large pan. Once sausage is cooked, remove from pan, leaving fat from sausage. Melt butter in pan with remaining fat on medium heat. Whisk in flour until well incorporated. Stir constantly for a few minutes to prevent burning. Whisk in milk (or broth) a little at a time. Keep adding milk (and/or broth and buttermilk) a little at a time until it is the consistency you like. Add less milk for thicker gravy or more milk for thinner gravy. Add sausage back into gravy with salt and pepper. Let cook on low for about 5 minutes or until you are ready to serve. Pour over biscuits.
4 1/2 c. flour
4 1/2 tsp. baking powder
1 tsp. baking soda
1 tsp. salt
2/3 c. shortening
2 c. buttermilk
melted butter for brushing tops
1. Preheat oven to 450 degrees.
2. Mix first four ingredients in bowl.
3. Cut in shortening with fork or pastry cutter until shortening is little pea sized and well blended into flour mixture.
4. Pour in buttermilk a little at a time until all has been incorporated.
5. Flour flat surface or counter and knead dough with hands for about a minute. You can keep adding flour if necessary to keep from sticking to your hands or counter. With rolling pin, roll dough until about 1 inch thick. If you roll it too thin, you will have flat biscuits. (This has happened to me many times!)
6. Cut dough with about a 2 inch round cutter or use the top of a cup if you don't have a cutter. Place on ungreased pan. (I use my baking stone.)
7. Brush tops with melted butter. Bake for about 12 minutes or until tops are lightly browned. I flip mine and make sure the bottom is done also for another few minutes.
Sausage Gravy
1 roll sausage
3 T butter
1/2 c. flour
1-2 c. milk OR 1 c. chicken broth and 1 c. buttermilk
1/2 tsp. salt
1/4 tsp. freshly ground pepper
Brown sausage in large pan. Once sausage is cooked, remove from pan, leaving fat from sausage. Melt butter in pan with remaining fat on medium heat. Whisk in flour until well incorporated. Stir constantly for a few minutes to prevent burning. Whisk in milk (or broth) a little at a time. Keep adding milk (and/or broth and buttermilk) a little at a time until it is the consistency you like. Add less milk for thicker gravy or more milk for thinner gravy. Add sausage back into gravy with salt and pepper. Let cook on low for about 5 minutes or until you are ready to serve. Pour over biscuits.
Thursday, January 20, 2011
Buttermilk Pancakes
Very yummy fluffy pancakes!
1 1/2 c. all purpose flour
1/2 c. cake flour
2 1/2 c. buttermilk
2 eggs
1 tsp baking powder
1 tsp salt
2 T sugar
1/4 c. canola oil
1. Mix dry ingredients in bowl.
2. Separate eggs. Put egg yolks in bowl with other wet ingredients. Whip whites in bowl by themselves until light and fluffy. Beat with mixer for a minute or two until fluffy and somewhat stiff.
3. Stir in wet ingredients into dry ingredients until well blended.
4. Fold in egg whites carefully so that they don't lose their air.
5. Preheat griddle or nonstick pan on medium heat. Pour about 1/4 pancake batter on hot pan or griddle. When top is all bubbly (about 2-3 minute), flip over. Cook for another minute or two. Enjoy!
1 1/2 c. all purpose flour
1/2 c. cake flour
2 1/2 c. buttermilk
2 eggs
1 tsp baking powder
1 tsp salt
2 T sugar
1/4 c. canola oil
1. Mix dry ingredients in bowl.
2. Separate eggs. Put egg yolks in bowl with other wet ingredients. Whip whites in bowl by themselves until light and fluffy. Beat with mixer for a minute or two until fluffy and somewhat stiff.
3. Stir in wet ingredients into dry ingredients until well blended.
4. Fold in egg whites carefully so that they don't lose their air.
5. Preheat griddle or nonstick pan on medium heat. Pour about 1/4 pancake batter on hot pan or griddle. When top is all bubbly (about 2-3 minute), flip over. Cook for another minute or two. Enjoy!
Saturday, January 15, 2011
Coleslaw
This recipe is another one of the Houston's copycat recipes. Very yummy!
5 c. green cabbage, chopped in small pieces
1/4 c. green onions, finely chopped
3/4 c. parsley, finely chopped
1/2 tsp. salt
Dressing:
1/2 c. sour cream
1/4 c. mayo
1 T honey mustard
1 1/2 T white wine vinegar
1/2 tsp sugar
1/4 tsp salt
Mix dressing ingredients together. Then pour over coleslaw ingredients in a big bowl until well blended. Chill for 30 minutes or serve at room temperature.
5 c. green cabbage, chopped in small pieces
1/4 c. green onions, finely chopped
3/4 c. parsley, finely chopped
1/2 tsp. salt
Dressing:
1/2 c. sour cream
1/4 c. mayo
1 T honey mustard
1 1/2 T white wine vinegar
1/2 tsp sugar
1/4 tsp salt
Mix dressing ingredients together. Then pour over coleslaw ingredients in a big bowl until well blended. Chill for 30 minutes or serve at room temperature.
Saturday, January 8, 2011
Chicken Florentine Lasagna
I got this recipe from a friend at church. This is a GREAT recipe for a twist on lasagna.
1 rotisserie chicken, shredded into pieces
1 6 oz. can sliced mushrooms
1 box frozen spinach, thawed and drained
2 c. shredded cheddar cheese
1 c. sour cream
2 cans cream of mushroom
salt and pepper to taste
1 box whole wheat lasagna noodles
1 c. grated Parmesan cheese
Preheat oven to 400 degrees. Boil noodles according to package directions. Mix first 7 ingredients in a bowl. In 9 x 13 pan, spray with nonstick spray first, then put the first later of noodles down on bottom of pan. Layer on chicken mixture, then repeat 2 more times. Top with Parmesan cheese. Bake for first 45 minutes covered with aluminum foil, then another 15 minutes uncovered. Enjoy!
1 rotisserie chicken, shredded into pieces
1 6 oz. can sliced mushrooms
1 box frozen spinach, thawed and drained
2 c. shredded cheddar cheese
1 c. sour cream
2 cans cream of mushroom
salt and pepper to taste
1 box whole wheat lasagna noodles
1 c. grated Parmesan cheese
Preheat oven to 400 degrees. Boil noodles according to package directions. Mix first 7 ingredients in a bowl. In 9 x 13 pan, spray with nonstick spray first, then put the first later of noodles down on bottom of pan. Layer on chicken mixture, then repeat 2 more times. Top with Parmesan cheese. Bake for first 45 minutes covered with aluminum foil, then another 15 minutes uncovered. Enjoy!
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