I will post pics of this later (feeling lazy....don't want to go down and get the camera!) :)
This is a family favorite that Chris' family makes a lot! It's the go-to-recipe whenever we are all together! It's FABULOUS!
Usually it takes 2 people (my mother-in-law makes the guts, and my father-in-law makes the crust), and I've made the guts and had Chris make the crust before, but today (even after swearing I'd never make it all myself) I finally got up the nerve to make it all by myself! AND, it wasn't that difficult! I will definitely be making it again...by myself! :)
Ingredients:
2 large split chicken breasts
1/4-1/2 lb carrots, diced
6 stalks celery
1 cup diced onion
5-6 large potatoes, diced
2 cans (12-16 oz each) very young tender sweet peas, drained
salt and pepper
flour
water
pie crust
Directions:
1. Place chicken breasts into pot and cover with about 8-12 cups water. Sprinkle with about 1 tsp salt. Cook over high heat for about an hour, until chicken is fully cooked. After the first half hour, add carrots, celery, onion, and potatoes. Cook until chicken is fully cooked through and veggies are tender. Add peas and heat through.
***To save time, go down to step 5 and make pie crust while chicken is finishing cooking****
2. Remove all veggies and chicken from stock (SAVE broth!), and place into large bowl. Shred chicken and add back to veggie bowl.
3. In small bowl, combine 1 cup flour with 1 cup water. Whisk well; pour into broth and cook over high heat for a few minutes until thickened, whisking often.
4. Add veggies and chicken back into broth.
5. Preheat oven to 425 degrees. Make pie crust.
6. Roll out pie crust so that it is large enough to cover bottom and sides of 9x13 pan.
7. Transfer pie crust to bottom of baker. Fill with chicken mixture (may have more than you need!). Top with 9-12 pats of butter. Top with second pie crust. Roll over ends.
8. Put 8-10 slits in top of pie crust to let air escape. Cover edges of pie crust with foil. Bake at 425 degrees for 45 minutes to 1 hour or until crust looks fully cooked and golden brown.
Wednesday, March 17, 2010
Tuesday, February 23, 2010
Chocolate Peanut Butter Rice Crispy Treats
OK, so I haven't even gotten to officially even eat one, but just going by the tasting, I'm already going to say these are hands down, the BEST rice crispy treats I've ever had! They are AMAZING!!!!!!
And, because of the lack of marshmallows, they were a lot less messy to make!
I went ahead and put in a 9x13 pan, so they are super thick...
If you've got a craving for chocolate and peanut butter, RUN to the kitchen and fix these! You won't be disappointed!
I modified this recipe from My Kitchen Cafe...
UPDATE: So I just ate one...and my predictions were right on! We all LOVED it! Definitely the best tasting rice crispy treats I've ever had!!!
Ingredients:
1/2 cup butter (1 stick)
1 cup light corn syrup
1 cup sugar
1 cup peanut butter
8-10 cups rice crispy treats
6 oz chocolate chips
6 oz peanut butter chips
Directions:
1. In large stock pot, melt butter. Add corn syrup and sugar and heat just until boiling. Remove from heat and stir in peanut butter until well blended. Add rice crispies. Press mixture into well greased 9x13 pan.
2. In large microwave safe bowl, combine chocolate chips and peanut butter chips. Heat for 30 second intervals, stirring between each cycle. Spread over rice crispy mixture. Let chocolate set.
And, because of the lack of marshmallows, they were a lot less messy to make!
I went ahead and put in a 9x13 pan, so they are super thick...
If you've got a craving for chocolate and peanut butter, RUN to the kitchen and fix these! You won't be disappointed!
I modified this recipe from My Kitchen Cafe...
UPDATE: So I just ate one...and my predictions were right on! We all LOVED it! Definitely the best tasting rice crispy treats I've ever had!!!
Ingredients:
1/2 cup butter (1 stick)
1 cup light corn syrup
1 cup sugar
1 cup peanut butter
8-10 cups rice crispy treats
6 oz chocolate chips
6 oz peanut butter chips
Directions:
1. In large stock pot, melt butter. Add corn syrup and sugar and heat just until boiling. Remove from heat and stir in peanut butter until well blended. Add rice crispies. Press mixture into well greased 9x13 pan.
2. In large microwave safe bowl, combine chocolate chips and peanut butter chips. Heat for 30 second intervals, stirring between each cycle. Spread over rice crispy mixture. Let chocolate set.
Monday, February 15, 2010
Apple Salad
I've made this last week. It was surprisingly very good...very refreshing!
So, I made it again! And will be making it quite often, I'm sure!
Got it from a Taste of Home magazine.
Cool thing to note is that even without any lemon juice or anything, it doesn't brown in the fridge overnight. I don't know if it will last longer than that...it doesn't last long in our house!
Apple Salad
Ingredients:
1 granny smith apple, diced
2 red or gala apples, diced
6 Tbsp vanilla yogurt
6 Tbsp whipped cream, whipped
1/4 tsp cinnamon
1/4 cup dried cranberries
1/4 cup chopped walnuts or granola
Directions:
1. In a large bowl, combine whipped whipped cream, yogurt, and cinnamon.
2. Add diced apples and dried cranberries and mix to combine.
3. Divide into individual portions.
4. Sprinkle with walnuts or granola.
Blueberry Crumb Muffins
How about a breakfast recipe to try?! These look scrumtious!
Blueberry Crumb Muffins
from The Family Cookbook
Ingredients:
Flavorless vegetable oil spray
2 cups all-purpose flour
2 teaspoons baking powder
½ teaspoon salt
½ cup unsalted butter
1 cup granulated sugar
2 large eggs
1 teaspoon pure vanilla extract
½ cup milk
2 ½ cups fresh or frozen blueberries
Crumb topping:
6 tablespoons unsalted butter
¼ cup granulated sugar
¼ cup packed dark brown sugar
¾ teaspoon ground cinnamon
Pinch of salt
1 ½ cups all-purpose flour
Directions:
1. Preheat the oven to 375 degrees. Spray 12-cup muffin tin with flavorless oil spray or line with paper liners (I actually got about 15 muffins out of the recipe). In a mixing bowl, mix together the flour, baking powder, and salt and whisk well. In the bowl of an electric mixer fitted with the paddle attachment and set on medium-high speed, beat the butter and granulated sugar for 4 to 5 minutes, or until light and fluffy. Add the eggs one at a time, beating after each addition until the egg is incorporated before adding the next one, and then beat in the vanilla.
2. Add the milk, alternating it with the dry ingredients, in 2 or 3 additions. Do not overmix. Fold in the berries using a spatula. To make the crumb topping, combine the butter, sugars, cinnamon, salt and flour and mix with a fork or pastry blender until crumbly.
3. Spoon the batter into the prepared muffin tin. Top each with a generous tablespoon of the crumb topping. Bake for about 30 minutes or until golden brown and a toothpick inserted in the center of one comes out clean. Let the muffins cool slightly in the muffin tin set on wire racks before removing.
Makes 12-15 muffins.
Blueberry Crumb Muffins
from The Family Cookbook
Ingredients:
Flavorless vegetable oil spray
2 cups all-purpose flour
2 teaspoons baking powder
½ teaspoon salt
½ cup unsalted butter
1 cup granulated sugar
2 large eggs
1 teaspoon pure vanilla extract
½ cup milk
2 ½ cups fresh or frozen blueberries
Crumb topping:
6 tablespoons unsalted butter
¼ cup granulated sugar
¼ cup packed dark brown sugar
¾ teaspoon ground cinnamon
Pinch of salt
1 ½ cups all-purpose flour
Directions:
1. Preheat the oven to 375 degrees. Spray 12-cup muffin tin with flavorless oil spray or line with paper liners (I actually got about 15 muffins out of the recipe). In a mixing bowl, mix together the flour, baking powder, and salt and whisk well. In the bowl of an electric mixer fitted with the paddle attachment and set on medium-high speed, beat the butter and granulated sugar for 4 to 5 minutes, or until light and fluffy. Add the eggs one at a time, beating after each addition until the egg is incorporated before adding the next one, and then beat in the vanilla.
2. Add the milk, alternating it with the dry ingredients, in 2 or 3 additions. Do not overmix. Fold in the berries using a spatula. To make the crumb topping, combine the butter, sugars, cinnamon, salt and flour and mix with a fork or pastry blender until crumbly.
3. Spoon the batter into the prepared muffin tin. Top each with a generous tablespoon of the crumb topping. Bake for about 30 minutes or until golden brown and a toothpick inserted in the center of one comes out clean. Let the muffins cool slightly in the muffin tin set on wire racks before removing.
Makes 12-15 muffins.
Sweet and Sour Chicken
Another dinner recipe for the week to try from My Kitchen Cafe!
Sweet and Sour Chicken
Ingredients:
Chicken:
3-4 boneless, skinless chicken breasts
Salt and pepper
1 cup cornstarch
2 eggs, beaten
1/4 cup canola oil
Sauce:
¾ cup sugar
4 tablespoons ketchup
½ cup vinegar
1 tablespoon soy sauce
1 teaspoon garlic salt
Directions:
1. Cut boneless chicken breasts into chunks. Season with salt and pepper. Dip chicken in cornstarch and then in egg. Fry in a little oil until brown but not cooked through. Place in a single layer in a baking dish. Mix sauce ingredients (below) together and pour over chicken.
2. Bake for one hour at 325 degrees. Turn chicken every 15 minutes. If you like extra sauce, make another batch of sauce and bring it to a boil on the stovetop. Stir constantly and let cook over medium heat until thickened and reduced - about 6-8 minutes.
Sweet and Sour Chicken
Ingredients:
Chicken:
3-4 boneless, skinless chicken breasts
Salt and pepper
1 cup cornstarch
2 eggs, beaten
1/4 cup canola oil
Sauce:
¾ cup sugar
4 tablespoons ketchup
½ cup vinegar
1 tablespoon soy sauce
1 teaspoon garlic salt
Directions:
1. Cut boneless chicken breasts into chunks. Season with salt and pepper. Dip chicken in cornstarch and then in egg. Fry in a little oil until brown but not cooked through. Place in a single layer in a baking dish. Mix sauce ingredients (below) together and pour over chicken.
2. Bake for one hour at 325 degrees. Turn chicken every 15 minutes. If you like extra sauce, make another batch of sauce and bring it to a boil on the stovetop. Stir constantly and let cook over medium heat until thickened and reduced - about 6-8 minutes.
Roasted Parmesan Asparagus
I bought some asparagus the other day that needs to be eaten up asap. So, I'm gonna try this recipe tonight!
Roasted Parmesan Asparagus
from the Barefoot Contessa on Food Network
Ingredients:
2 1/2 pounds fresh asparagus (about 30 large)
2 tablespoons good olive oil
1/2 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
1/2 cup freshly grated Parmesan
2 lemons cut in wedges, for serving
Directions:
1. Preheat the oven to 400 degrees F.
2. If the stalks of the asparagus are thick, peel the bottom 1/2 of each. Lay them in a single layer on a sheet pan and drizzle with olive oil. Sprinkle with salt and pepper. Roast for 15 to 20 minutes, until tender. Sprinkle with the Parmesan and return to the oven for another minute. Serve with lemon wedges.
Roast Pork with Baked Apples
I have all these apples on my counter that I bought to make something for breakfast for the worship team last week, but seeing as we had our second blizzard in 5 days, I didn't get to use them up yet! So, I'm gonna use them for this recipe (from My Kitchen Cafe) tomorrow or Wednesday. Sounds great!
Ingredients:
5 pounds pork tenderloin
1 teaspoon salt
1/8 teaspoon garlic salt
1/8 teaspoon seasoning salt
dash black pepper
1/2 teaspoon rosemary
1 cup water
Baked Apples
4 Granny Smith apples, sliced
1 cup brown sugar
4 tablespoons butter, melted
Directions:
1. Place pork in roasting pan. Make seasoning by mixing together salt, garlic salt, seasoning salt, pepper and rosemary. Lightly sprinkle seasoning mixture over pork. Cook in preheated oven at 350 degrees for about 30 minutes or until brown, then add 1 cup water. Cover with foil and cook for another 1 1/2 hours at 225 degrees. Pull out of oven and let sit about 10 minutes before slicing (I let mine sit covered in foil up to 30 minutes while I pulled dinner together and it was still nice and hot).
2. To make gravy, drain meat juices into pot. In a bowl, mix together 1/2 cup water and cornstarch until smooth. Slowly add to pork juices, stirring constantly over medium-low heat. To thicken gravy, add more cornstarch mixture until gravy reaches desired consistency. (The gravy was my one problem - I didn't have enough pan juices to make enough gravy so I had to improvise and use some packaged gravy mix. Added to the pan juices it turned out quite good.)
3. To make baked apples, lay apple slices on greased sheet pan. Sprinkle with brown sugar first, then dribble with melted butter. Cook in preheated oven at 325 degrees for about 15 minutes or until brown.
4. Serve pork slices with baked apples and gravy.
Ingredients:
5 pounds pork tenderloin
1 teaspoon salt
1/8 teaspoon garlic salt
1/8 teaspoon seasoning salt
dash black pepper
1/2 teaspoon rosemary
1 cup water
Baked Apples
4 Granny Smith apples, sliced
1 cup brown sugar
4 tablespoons butter, melted
Directions:
1. Place pork in roasting pan. Make seasoning by mixing together salt, garlic salt, seasoning salt, pepper and rosemary. Lightly sprinkle seasoning mixture over pork. Cook in preheated oven at 350 degrees for about 30 minutes or until brown, then add 1 cup water. Cover with foil and cook for another 1 1/2 hours at 225 degrees. Pull out of oven and let sit about 10 minutes before slicing (I let mine sit covered in foil up to 30 minutes while I pulled dinner together and it was still nice and hot).
2. To make gravy, drain meat juices into pot. In a bowl, mix together 1/2 cup water and cornstarch until smooth. Slowly add to pork juices, stirring constantly over medium-low heat. To thicken gravy, add more cornstarch mixture until gravy reaches desired consistency. (The gravy was my one problem - I didn't have enough pan juices to make enough gravy so I had to improvise and use some packaged gravy mix. Added to the pan juices it turned out quite good.)
3. To make baked apples, lay apple slices on greased sheet pan. Sprinkle with brown sugar first, then dribble with melted butter. Cook in preheated oven at 325 degrees for about 15 minutes or until brown.
4. Serve pork slices with baked apples and gravy.
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