tag:blogger.com,1999:blog-59783734226417914692024-03-18T23:53:53.853-05:00AzN8tive CooksIt isn't rocket science!azn8tivehttp://www.blogger.com/profile/13716335278983841565noreply@blogger.comBlogger28125tag:blogger.com,1999:blog-5978373422641791469.post-27596169409222608942015-02-02T11:34:00.002-06:002015-02-02T11:34:40.921-06:00Baking Powder Drop BiscuitsThis is my go-to recipe for biscuits and it's from my favorite cookbook...Better Homes and Gardens New Cookbook (we call it the red & white cookbook). This is the perfect time of year for biscuits because of all the soups, stews and pots of chili we all make when it's cold and dreary.<br />
<br />
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<span style="font-size: x-large;">Baking Powder Drop Biscuits</span></div>
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recipe courtesy</div>
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of</div>
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Better Homes and Gardens New Cookbook</div>
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<br /></div>
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2 cups all-purpose flour</div>
<div style="text-align: left;">
1 tablespoon baking powder</div>
<div style="text-align: left;">
1/4 to 1/2 teaspoon salt</div>
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1/3 cup shortening (sometimes I substitute butter)</div>
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1 cup milk</div>
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<br /></div>
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1. In a medium mixing bowl stir together flour, baking powder and salt. Using a pastry blender, cut in shortening until mixture resembles coarse crumbs. Make a well in the center of the dry mixture. Add the milk all at once. Using a fork, stir just until moistened.</div>
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2. Using a spoon or small ice cream scoop, drop dough onto greased baking sheet. Bake in a 450 degree oven* for 10 to 12 minutes or until golden. Remove biscuits from baking sheet and serve hot. Makes 12 biscuits.</div>
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*I bake the biscuits in a 425 degree oven for 11 minutes because my oven tends to run hot.</div>
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<br /></div>
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Happy Baking!!!</div>
azn8tivehttp://www.blogger.com/profile/13716335278983841565noreply@blogger.com0tag:blogger.com,1999:blog-5978373422641791469.post-70952507456427186942015-01-28T14:02:00.000-06:002015-01-28T14:02:00.594-06:00Sausage & Swiss Chard StewRecently, hubby and I decided that we needed to add some new recipes to our repertoire. I had heard about HelloFresh.com and thought we'd give them a try. HelloFresh.com is a subscription meal service that provides it's members with 3 meals (regular and vegetarian) per week delivered right to your front door. Each box contains 95% of the ingredientsn you'll need for each recipe (you have to provide oil, salt and pepper) and detailed recipe cards for each meal. It's all very flexible...you can choose which weeks you want meals delivered and you are only charged for those weeks. Right now, we're having meals delivered once per month. This past week's meals were fabulous, but I think this one is my favorite. Hope you enjoy!<br />
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Sausage and White Bean Soup</div>
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with Swiss Chard</div>
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(recipe courtesy of HelloFresh.com)</div>
<div style="text-align: center;">
makes 2 servings</div>
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<br /></div>
<div style="text-align: left;">
6 oz Sweet Italian Sausage</div>
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1 can Cannellini Beans</div>
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1 carrot</div>
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1 onion</div>
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2 cloves garlic</div>
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1 pkg. stock concentrate (can use Swanson's chicken stock concentrate)</div>
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1 bay leaf </div>
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1 bunch Swiss chard</div>
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1/4 c Parmesan cheese</div>
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1 tsp. red pepper chili flakes</div>
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1 tbsp. olive oil</div>
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<br /></div>
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</div>
<ol>
<li>Peel and finely chop the carrot. Halve, peel and finely chop 1/2 cup onion. Slice the chard leaves and stems (I omitted the stems). Mince the garlic. Drain and rinse the beans.</li>
<li>Heat 1 tablespoon olive oil in a pot over medium heat. Remove the sausage from its casing and cook, breaking up the pieces, for about 5 minutes, until golden brown. Set aside.</li>
<li>In the same pot, add the carrots, garlic and onion and season with salt and epper. Add as many chili flakes as you dare. Cook over medium heat for about 5 minutes, until softened.</li>
<li>Add the bay leaf, stock concentrate, 4 cups water and beans and season with salt and pepper. Cook for 10 minutes before adding the sausage and the chard. Cook for an additional 2 minutes, until chard has wilted.</li>
</ol>
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Finish: Serve the soup in bowls with the parmesan cheese on top.</div>
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<br /></div>
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Nutrition facts (est. per serving):</div>
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Calories: 633</div>
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Carbs: 50g</div>
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Fat: 39g</div>
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Protein: 33g</div>
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Fiber: 17g</div>
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<br /></div>
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I followed the directions explicitly and this recipe makes much more than 2 servings. Hubby and I each had a bowl at dinner and there was still enough leftover for 3 lunches.</div>
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<br /></div>
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Enjoy!!!</div>
azn8tivehttp://www.blogger.com/profile/13716335278983841565noreply@blogger.com0tag:blogger.com,1999:blog-5978373422641791469.post-32962962499234574612014-10-19T13:49:00.001-05:002014-10-19T13:49:41.160-05:00Pumpkin Cheesecake Cupcakes with Salted Caramel Sauce<span style="font-family: inherit;">Last fall, my son sent me a text with a link to these cupcakes telling me that these sounded delish. Who knew that my son was a foodie?! It took my husband and me forever to get him to eat something other than chicken nuggets and hamburgers. Needless to say, I jumped at the chance to make these. They are to die for (to quote a sweet friend). These cupcakes would be perfect for Thanksgiving dessert!</span><br />
<span style="font-family: inherit;"><br /></span>
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<span style="font-family: inherit;">Pumpkin Cheesecake Cupcakes with Salted Caramel Sauce</span></div>
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<span style="font-family: inherit;">1 3/4 cup finely crushed graham crackers</span><br />
<span style="font-family: inherit;">2 Tbsp granulated sugar</span><br />
<span style="font-family: inherit;">6 Tbsp salted butter, melted</span><br />
<span style="font-family: inherit;">1 cup packed light-brown sugar</span><br />
<span style="font-family: inherit;">1/2 cup granulated sugar</span><br />
<span style="font-family: inherit;">3 Tbsp all-purpose flour</span><br />
<span style="font-family: inherit;">1 tsp ground cinnamon</span><br />
<span style="font-family: inherit;">1/2 tsp ground nutmeg</span><br />
<span style="font-family: inherit;">1/2 tsp ground ginger</span><br />
<span style="font-family: inherit;">3 (8 oz) pkg cream cheese, softened well</span><br />
<span style="font-family: inherit;">4 large eggs</span><br />
<span style="font-family: inherit;">1 1/2 cups canned pumpkin puree</span><br />
<span style="font-family: inherit;">1 tsp vanilla extract</span><br />
<span style="font-family: inherit;">1/4 cup heavy cream</span><br />
<span style="font-family: inherit;">1 recipe homemade caramel sauce, recipe here</span><br />
<span style="font-family: inherit;">Coarse or flaked sea salt</span><br />
<span style="font-family: inherit;"><br /></span>
<span style="font-family: inherit;">Directions</span><br />
<span style="font-family: inherit;">Preheat oven to 325 degrees. In a mixing bowl, whisk together crushed graham crackers with 2 Tbsp granulated sugar. Pour in melted butter and stir mixture until evenly coated. Divide graham cracker mixture among 24 paper lined muffin cups, adding about a heaping Tbsp to each. Firmly press mixture into an even layer. Bake in preheated oven 5 minutes. Remove from oven and allow to cool while preparing filling.</span><br />
<span style="font-family: inherit;"><br /></span>
<span style="font-family: inherit;">In a medium mixing bowl, whisk together brown sugar, 1/2 cup granulated sugar, flour,</span><br />
<span style="font-family: inherit;">cinnamon, nutmeg and ginger until no clumps of sugar remain. Add cream cheese to a large</span><br />
<span style="font-family: inherit;">mixing bowl, then pour sugar mixture over cream cheese and using an electric hand mixer set on low speed, blend together until smooth, about 30 seconds. Mix in eggs one at a time. Blend in pumpkin and vanilla, then mix in heavy cream. Tap bowl forcefully against countertop to release some of the excess air bubbles, about 30 times. Divide mixture over graham cracker crust in muffin liners, adding about 1/4 cup to each cup and filling nearly full. Bake in preheated oven until nearly set (no longer very giggly), about 20 - 25 minutes. Remove from oven and allow to cool on a wire rack at room temperature, 30 minutes. Then transfer to refrigerator and chill 3 hours until set. Top with caramel sauce and a pinch of sea salt just before serving. Store in refrigerator in an airtight container.</span><br />
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<span style="font-family: inherit;">Caramel Sauce</span></div>
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<div class="h-4 strong" id="zlrecipe-ingredients" style="background-color: #f0faf9; border: 0px; color: #333333; font-stretch: inherit; line-height: 1.5; margin-bottom: 10px; margin-top: 20px; padding: 0px; vertical-align: baseline;">
<span style="font-family: inherit;">Ingredients</span></div>
<ul id="zlrecipe-ingredients-list" style="background-color: #f0faf9; border: 0px; color: #333333; font-stretch: inherit; line-height: 18px; list-style: none; margin: 0px; padding: 0px; vertical-align: baseline;">
<li class="ingredient" id="zlrecipe-ingredient-0" itemprop="ingredients" style="border: 0px; font-stretch: inherit; font-style: inherit; font-variant: inherit; font-weight: inherit; line-height: 1.5; list-style-type: none; margin: 0px; padding: 0px; vertical-align: baseline;"><span style="font-family: inherit;">1 1 /2 cups granulated sugar</span></li>
<li class="ingredient" id="zlrecipe-ingredient-1" itemprop="ingredients" style="border: 0px; font-stretch: inherit; font-style: inherit; font-variant: inherit; font-weight: inherit; line-height: 1.5; list-style-type: none; margin: 0px; padding: 0px; vertical-align: baseline;"><span style="font-family: inherit;">1/4 cup + 2 Tbsp water</span></li>
<li class="ingredient" id="zlrecipe-ingredient-2" itemprop="ingredients" style="border: 0px; font-stretch: inherit; font-style: inherit; font-variant: inherit; font-weight: inherit; line-height: 1.5; list-style-type: none; margin: 0px; padding: 0px; vertical-align: baseline;"><span style="font-family: inherit;">6 Tbsp salted butter</span></li>
<li class="ingredient" id="zlrecipe-ingredient-3" itemprop="ingredients" style="border: 0px; font-stretch: inherit; font-style: inherit; font-variant: inherit; font-weight: inherit; line-height: 1.5; list-style-type: none; margin: 0px; padding: 0px; vertical-align: baseline;"><span style="font-family: inherit;">3/4 cup heavy cream</span></li>
<li class="ingredient" id="zlrecipe-ingredient-4" itemprop="ingredients" style="border: 0px; font-stretch: inherit; font-style: inherit; font-variant: inherit; font-weight: inherit; line-height: 1.5; list-style-type: none; margin: 0px; padding: 0px; vertical-align: baseline;"><span style="font-family: inherit;">Maldon or coarse sea salt, for sprinkling</span></li>
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<span style="font-family: inherit;">Directions</span></div>
<div class="spx_wrapper ng-scope" id="spx_reset_2" ng-controller="bootstrapCtrl" style="background: rgb(240, 250, 249); border: 0px; font-stretch: inherit; margin: 8px 0px -4px; padding: 0px; vertical-align: baseline; visibility: visible; z-index: 2147483638 !important;">
<span style="color: #333333; font-style: inherit; font-variant: inherit; font-weight: inherit; line-height: 1.5;"><span style="font-family: inherit;">Gather all of your ingredients and have them nearby ready to add to the mixture as needed. In a heavy-bottomed 3 quart saucepan, heat sugar and water over moderately high heat whisking constantly to dissolve sugar. Once mixture reaches a boil, stop whisking and allow mixture to boil until it reaches a dark amber color, carefully swirling pan occasionally. Once mixture reaches a dark amber color, immediately add butter and whisk until butter has melted then immediately remove from heat. Wait 3 seconds then carefully pour in cream and immediately whisk to combine (it will bubble vigorously). Whisk until mixture is smooth. Allow caramel to cool several minutes then pour into a glass jar to cool. Sprinkle lightly with sea salt after spooning caramel over cheesecakes.</span></span></div>
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<span style="color: #333333; font-style: inherit; font-variant: inherit; font-weight: inherit; line-height: 1.5;"><span style="font-family: inherit;"><br /></span></span></div>
<div>
<span style="font-family: inherit;">Recipe Source: Cooking Classy</span><br />
<span style="font-family: inherit;">http://www.cookingclassy.com/2013/10/pumpkin-cheesecake-cupcakes-salted-caramel-sauce/</span><br />
<span style="font-family: inherit;"><br /></span>
<span style="font-family: inherit;">Enjoy!!!</span><br />
<span style="font-family: Georgia, Times New Roman, serif;"><br /></span></div>
azn8tivehttp://www.blogger.com/profile/13716335278983841565noreply@blogger.com0tag:blogger.com,1999:blog-5978373422641791469.post-36533775121978250972013-11-13T13:50:00.000-06:002013-11-13T13:50:11.508-06:00Navy Beans with Ham Hocks<span style="font-family: inherit;">It's been AGES since I've made navy beans with ham hocks. So when this week's weather turned rather wintry, I decided it was time to make some. The recipe I used is adapted from Emeril Lagasse's <a href="http://www.foodnetwork.com/recipes/emeril-lagasse/ham-hocks-with-navy-beans-recipe/index.html">Ham Hocks with Navy Beans</a>. It turned out better than I imagined. I served it with cornbread muffins.</span><div>
<span style="font-family: inherit;"><br /></span></div>
<div style="text-align: center;">
<span style="font-family: inherit; font-size: large;"><b><i>Navy Beans with Ham Hocks</i></b></span></div>
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<b><i><span style="font-family: inherit; font-size: x-small;">(recipe adapted from Emeril Lagasse)</span></i></b></div>
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<b><i><span style="font-family: inherit; font-size: x-small;"><br /></span></i></b></div>
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<b><i><span style="font-family: inherit; font-size: x-small;"><br /></span></i></b></div>
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<div>
1 ham hock, scored</div>
<div>
3 tablespoons olive oil</div>
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1 cup minced yellow onions</div>
<div>
1/4 cup minced celery</div>
<div>
1/2 teaspoon crushed red pepper flakes</div>
<div>
1/4 teaspoon dried thyme leaves</div>
<div>
1 tablespoon minced garlic</div>
<div>
1 pound navy beans, rinsed, picked over, soaked overnight and drained</div>
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8 cups chicken stock</div>
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1 teaspoon salt</div>
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<br /></div>
<div>
Directions</div>
<div>
In a large, heavy stockpot, heat the oil over medium-high heat. Add the ham hock, onions, celery, bell pepper, red pepper flakes, and thyme, and saute until soft, about 5 minutes. Add the garlic, and saute for 1 minute. Add the stock and bring to a boil over high heat. Reduce the heat to medium-low and simmer covered for 1 1/2 hours, stirring occasionally.</div>
<div>
<br /></div>
<div>
Add the navy beans and stir. Continue simmering over medium-low heat for 45 minutes to one hour, or until the beans are almost cooked and ham hock is very tender. Season with salt and continue cooking 15 to 30 minutes, until beans are done and ham hocks are beginning to fall apart.</div>
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Remove from the heat and serve. You can leave the ham hock whole or remove the meat from the bone and stir into beans. Serve with cornbread.</div>
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Enjoy!!!</div>
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azn8tivehttp://www.blogger.com/profile/13716335278983841565noreply@blogger.com0tag:blogger.com,1999:blog-5978373422641791469.post-64891548230963287812013-11-12T16:41:00.002-06:002013-11-12T16:41:25.513-06:00Mom's Pumpkin PieThis recipe has been in my family for as long as I can remember. My grandmother always made the pies for Thanksgiving and Christmas and then one year, my Mom decided that she'd take over making pies. While I lived with my grandparents and until Richard and I moved to North Alabama, I made the pies at Thanksgiving and Christmas. I hope that one day my kids will carry on this tradition.<br />
<br />
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<span style="font-size: large;"><b><i>Mom's Pumpkin Pie</i></b></span></div>
<div style="text-align: center;">
(makes two pies)</div>
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<br /></div>
<div class="MsoTitle">
<span style="font-size: 14pt;">1 can (29-oz.) Libby’s Solid
Pack Pumpkin</span></div>
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<span style="font-size: 14.0pt;">4 eggs, slightly beaten<o:p></o:p></span></div>
<div class="MsoNormal">
<span style="font-size: 14.0pt;">1 ½ cups sugar<o:p></o:p></span></div>
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<span style="font-size: 14.0pt;">1 teaspoon salt<o:p></o:p></span></div>
<div class="MsoNormal">
<span style="font-size: 14.0pt;">2 teaspoons ground cinnamon<o:p></o:p></span></div>
<div class="MsoNormal">
<span style="font-size: 14.0pt;">½ teaspoon pumpkin pie spice<o:p></o:p></span></div>
<div class="MsoNormal">
<span style="font-size: 14.0pt;">1 teaspoon ground ginger<o:p></o:p></span></div>
<div class="MsoNormal">
<span style="font-size: 14.0pt;">¼ teaspoon allspice<o:p></o:p></span></div>
<div class="MsoNormal">
<span style="font-size: 14.0pt;">2 12-oz. cans evaporated milk
(I use Carnation brand)<o:p></o:p></span></div>
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<span style="font-size: 14.0pt;">2 9” unbaked piecrusts (</span><span style="font-size: x-small;">I make mine from scratch using the Better Homes & Gardens recipe in the red & white cookbook.)</span><span style="font-size: medium;"><o:p></o:p></span></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<span style="font-size: 14.0pt;">Heat pumpkin thoroughly in
large saucepan (do not boil). Remove from heat and add
next 8 ingredients, mix thoroughly. Pour
into pie crusts. Cover pie crust edges with foil or pie crust ring to prevent burning.<o:p></o:p></span></div>
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<br /></div>
<div class="MsoNormal">
<span style="font-size: 14.0pt;">Bake 15 minutes at 450*. <b>Reduce</b>
temperature to 350* and bake an additional 40-50 minutes or until knife inserted
near center comes out clean. Cool
completely.<o:p></o:p></span></div>
<br />
<div class="MsoNormal">
<span style="font-size: 14.0pt;">Makes two 9” pies<o:p></o:p></span></div>
azn8tivehttp://www.blogger.com/profile/13716335278983841565noreply@blogger.com0tag:blogger.com,1999:blog-5978373422641791469.post-45673393887435641342013-10-17T16:02:00.004-05:002013-10-17T16:02:52.485-05:00Hershey's Deep Dark Chocolate CakeThis has to be my family's FAVORITE chocolate dessert. It's wonderfully moist without being heavy. I bake it in a bundt pan, however, you could bake it in cake pans and ice it. Though, we think the cake is perfect without the icing. Hope that you enjoy!<br />
<br />
2 cups granulated sugar<br />
1 3/4 cups all-purpose flour<br />
3/4 cup Hershey's Special Dark Cocoa<br />
1 1/2 teaspoons baking powder<br />
1 1/2 teaspoons baking soda<br />
1 teaspoon salt<br />
2 large eggs<br />
1 cup milk<br />
1/2 cup vegetable or canola oil<br />
2 teaspoons vanilla<br />
1 cup boiling water<br />
One Bowl Chocolate Frosting (Below & optional)<br />
<br />
Preheat oven to 350° F. Grease and flour one bundt pan, two 9-inch cake rounds or one 13x9x2-inch baking pan.<br />
<br />
In a large mixing bowl, stir together the first six ingredients (sugar through salt); add eggs, milk, oil and vanilla; beat on medium speed for 2 minutes.<br />
<br />
Stir in boiling water (batter will be thin); pour into prepared pan(s) and bake in a preheated 350° F oven for 35-40 minutes or until a toothpick inserted in center comes our clean.<br />
<br />
If baking cake rounds, allow rounds to cool slightly before turning out onto wire racks to cool completely. If using rectangular baking pan, allow cake to cool completely before icing.<br />
<br />
<br />
ONE BOWL CHOCOLATE FROSTING<br />
<br />
6 tablespoons butter, softened to room temperature<br />
2 2/3 cups confectioner's (powdered) sugar<br />
1/2 cup Hershey's Special Dark Cocoa<br />
1/3 cup heavy whipping cream<br />
1 teaspoon pure vanilla extract<br />
<br />
In a medium-sized bowl, mix and beat all ingredients using an electric mixer. If icing seems too thick, add a touch more heavy cream until desired consistency is reached, taking care not to over-thin the icing. I have found these amounts enough to frost the top and center layer of two, stacked, 9-inch cake rounds (but not the sides) or the top of a 13x9x2-inch rectangular cake. If you are looking to frost the sides of the stacked cake rounds as well, consider doubling these amounts.azn8tivehttp://www.blogger.com/profile/13716335278983841565noreply@blogger.com0tag:blogger.com,1999:blog-5978373422641791469.post-72590367820278420202013-09-13T09:24:00.001-05:002013-09-13T09:24:22.200-05:00Mexican Meat Mix (aka Green Chili Burro filling)<div class="MsoNormal" style="text-align: left;">
<span style="font-size: 19px;">I love this recipe! My mom has been making MMM for as long as I can remember. We use it to make green chili burros and chimichangas. YUM!!! Hope that you enjoy!</span></div>
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<b><span style="font-size: 14.0pt;"><br /></span></b></div>
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<b><span style="font-size: 14.0pt;"><br /></span></b></div>
<div class="MsoNormal" style="text-align: center;">
<b><span style="font-size: 14.0pt;">Mexican Meat Mix<o:p></o:p></span></b></div>
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<br /></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<span style="font-size: 14.0pt;">2-3 pound Chuck Roast, no
bone <o:p></o:p></span></div>
<div class="MsoNormal">
<span style="font-size: 14.0pt;">3 tablespoons Crisco<o:p></o:p></span></div>
<div class="MsoNormal">
<span style="font-size: 14.0pt;">1 onion, peeled and diced<o:p></o:p></span></div>
<div class="MsoNormal">
<span style="font-size: 14.0pt;">1 (4 oz) can chopped green
chilies<o:p></o:p></span></div>
<div class="MsoNormal">
<span style="font-size: 14.0pt;">1 (14 oz) jar of green chili
salsa (aka salsa verde)<o:p></o:p></span></div>
<div class="MsoNormal">
<span style="font-size: 14.0pt;">¼ tsp. garlic powder<o:p></o:p></span></div>
<div class="MsoNormal">
<span style="font-size: 14.0pt;">4 tsp. flour<o:p></o:p></span></div>
<div class="MsoNormal">
<span style="font-size: 14.0pt;">2 tsp. salt<o:p></o:p></span></div>
<div class="MsoNormal">
<span style="font-size: 14.0pt;">1 tsp. cumin<o:p></o:p></span></div>
<div class="MsoNormal">
<span style="font-size: 14.0pt;">Juice from Roast<o:p></o:p></span></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<span style="font-size: 14.0pt;">Cook roast in crockpot on low
for 6 hours…do not season roast. Drain meat, save juices, cool meat, shred and
set aside. Melt shortening in large
skillet. Add onions and green chilies;
sauté 1 minute. Add salsa, garlic flour,
salt and cumin. Cook 1 minute over
med-low heat. Stir in meat juices &
meat. Can add packaged (Swanson) beef
stock, if more liquid is needed. Cook 5 minutes until thick.<o:p></o:p></span></div>
<div class="MsoNormal">
<span style="font-size: 14.0pt;"><br /></span></div>
<div class="MsoNormal">
<span style="font-size: 14.0pt;">Use filling in tortillas to make green chili burros or chimichangas (fried green chili burros).</span></div>
<div class="MsoNormal">
<br /></div>
<br />
<div class="MsoNormal">
<span style="font-size: 14.0pt;">*Can be frozen – use within 6
months.<o:p></o:p></span></div>
azn8tivehttp://www.blogger.com/profile/13716335278983841565noreply@blogger.com0tag:blogger.com,1999:blog-5978373422641791469.post-80620809075735604562013-07-15T16:45:00.001-05:002013-07-15T16:46:19.809-05:00Teriyaki Chicken...Crockpot Style4-6 boneless, skinless chicken breast, cut into bite-sized pieces<br />
<br />
Sauce:<br />
1 1/2 cups pineapple juice, unsweetened<br />
3/4 cup low-sodium soy sauce<br />
1/3 cup brown sugar<br />
2 tablespoons cornstarch<br />
1 tablespoon ground ginger<br />
2 cloves garlic, minced<br />
<br />
Combine all of the sauce ingredients in your crockpot. Add chicken, stir to combine and cover. Cook on low for 6 hours.<br />
<br />
Serve with rice and a green vegetable (we usually have broccoli).<br />
<br />
Enjoy!
azn8tivehttp://www.blogger.com/profile/13716335278983841565noreply@blogger.com0tag:blogger.com,1999:blog-5978373422641791469.post-9090290492447505512013-07-15T16:42:00.002-05:002013-07-15T16:47:17.191-05:00General Tso's Chicken...Crockpot style1 lb boneless, skinless chicken breasts, cut into 1 inch cubes<br />
4 tsp minced garlic<br />
3 Tbsp brown sugar<br />
1 tsp ground ginger<br />
2 Tbsp soy sauce<br />
1/2 tsp crushed red pepper flakes (or more if you like hot)<br />
1 16-oz package stir fry veggies<br />
<br />
FREEZER MEAL DIRECTIONS:
Place chicken in resealable bag. Combine remaining ingredients (except veggies), mix well and pour over chicken. Freeze. I put quart bag of chicken, with the bag of veggies, into a gallon ziploc so they were both together and handy.<br />
<br />
DIRECTIONS FOR BAG: Thaw. Place in crock pot. Cook on low 5-6 hrs. Then add frozen veggies. Recover and cook on high for 1 hr or until veggies are hot and chicken has reached desired tenderness. Serve over rice.<br />
<br />
TO PREPARE WITHOUT FREEZING:
Place chicken in crock pot. Combine remaining ingredients (except veggies), mix well and pour over chicken. Cook on low 5-6 hrs. Then add frozen veggies. Recover and cook on high for 1 hr or until veggies are hot and chicken has reached desired tenderness. Serve over rice.azn8tivehttp://www.blogger.com/profile/13716335278983841565noreply@blogger.com0tag:blogger.com,1999:blog-5978373422641791469.post-30202039381531148892013-05-20T15:50:00.003-05:002013-05-20T16:04:36.743-05:00Snickerdoodle Muffins<span style="font-family: inherit;">Snickerdoodle Muffins</span><br />
<span style="font-family: inherit;"><br /> Prep Time: 10 Minutes<br /> Cook Time: 15 Minutes</span><br />
<span style="font-family: inherit;">Servings: 12<br /><br /> Ingredients<br /> 1 cup Butter, Softened<br /> 1 cup Sugar<br /> 2 whole Eggs<br /> 2 teaspoons Vanilla<br /> 2-¼ cups Flour<br /> ¾ teaspoons Baking Powder<br /> ¾ teaspoons Baking Soda<br /> ¾ teaspoons Cream Of Tartar<br /> ½ teaspoons Salt<br /> 1 cup Greek Yogurt (I used Fage Greek Yogurt)<br /> ¼ cups Milk<br /> _____<br /> FOR THE TOPPING:<br /> ⅔ cups Sugar<br /> 2 Tablespoons Cinnamon<br /> <br /><br /> Preparation Instructions<br /> Preheat the oven to 350ºF. Prepare a muffin tin with liners. Using cupcake liners is a must due to the fragile nature of these muffins.</span><br />
<div>
<span style="font-family: inherit;"><br /> In a mixer, combine the butter and sugar and cream until fluffy. Add the eggs and vanilla and combine.</span></div>
<div>
<span style="font-family: inherit;"><br /> In a separate bowl, combine the dry ingredients. Add half of the dry ingredients to the mixing bowl and stir to combine. Add the greek yogurt and milk and mix to combine. Add the rest of the dry ingredients and mix until you have a smooth batter.</span></div>
<div>
<span style="font-family: inherit;"><br /> In a small bowl, combine the sugar and cinnamon for the topping.</span></div>
<div>
<span style="font-family: inherit;"><br /> Use scooper and plop a scoop of batter into the bowl with the sugar and cinnamon. Gently roll the batter in the sugar and cinnamon. Place the ball into the muffin liner.<br /><br /> When you have completed all of the muffins, sprinkle the leftover cinnamon sugar onto the tops of all of the muffins.</span></div>
<div>
<span style="font-family: inherit;"><br /> Bake the muffins at 350ºF for about 15-18 minutes or until they are golden on top and just baked through.</span></div>
<div>
<span style="font-family: inherit;"><br /> Enjoy!</span></div>
<div>
<span style="font-family: inherit;"><br /> ***Adapted from Heather Christo***</span></div>
azn8tivehttp://www.blogger.com/profile/13716335278983841565noreply@blogger.com0tag:blogger.com,1999:blog-5978373422641791469.post-45700844237200601092013-02-13T13:35:00.000-06:002013-05-20T16:04:17.336-05:00General Tso's Chicken<span style="font-family: inherit;">1 1/2 pounds boneless, skinless chicken breasts, trimmed of all visible fat, cut into 1-inch pieces<br />2 tablespoons safflower or peanut oil<br />1 2/3 cups water<br />1/3 cup low-sodium soy sauce<br />1/4 cup apricot jam<br />3 tablespoons hoisin sauce<br />2 tablespoons cornstarch<br />1 tablespoon balsamic vinegar<br />2 teaspoons safflower or peanut oil<br />3 garlic cloves, minced<br />1 tablespoon grated fresh ginger<br />½ teaspoon red pepper flakes<br /><br />1. Stir-fry chicken pieces, in batches, until light golden brown. Transfer to plate and keep warm.<br /><br />2. Meanwhile, whisk water, soy sauce, apricot jam, hoisin, cornstarch, and vinegar together in bowl. Heat oil in 12-inch skillet over medium heat until it shimmers. Add garlic, ginger, and pepper flakes and cook until fragrant, about 1 minute. Whisk in soy sauce mixture, bring to simmer, and cook until thickened, about 2 minutes.<br /><br />3. Add cooked chicken to sauce and return to simmer for 5 minutes. Serve with fresh green veggies and rice/quinoa. Enjoy!<br /><br />Serves 4</span><div style="background: white; line-height: 17.25pt; margin-bottom: .0001pt; margin-bottom: 0in; margin-left: 0in; margin-right: 0in; margin-top: 8.25pt;">
<br /></div>
azn8tivehttp://www.blogger.com/profile/13716335278983841565noreply@blogger.com0tag:blogger.com,1999:blog-5978373422641791469.post-32209850656722452252012-08-20T15:04:00.000-05:002012-08-20T15:05:50.266-05:00Chile Relleno DipHubby and I had been talking about chile rellenos and how good they are, but that they're a lot of work. So, I was thinking about making it a dip.<br />
<br />
Here's the first rendition of Chile Relleno Dip:<br />
<br />
1 dozen charbroiled jalapeno peppers or whatever pepper you'd like<br />
1 1/2 cups shredded queso or asiago cheese<br />
1 1/2 cups crushed tortilla chips<br />
1 tablespoon butter, melted<br />
<br />
Preheat the oven to 350.<br />
<br />
Place the jalapeno peppers into the bowl of a food processor and process until smooth. Spread pepper mixture evenly onto the bottom of a small, oven-proof baking dish. Sprinkle with cheese, then crushed tortilla chips. Drizzle the butter over the chips. Bake for 20 minutes or until the cheese has melted.<br />
<br />
I hope you enjoy our little experiment. I'm sure that we'll be tweaking with the recipe and I will share our tweaks.azn8tivehttp://www.blogger.com/profile/13716335278983841565noreply@blogger.com0tag:blogger.com,1999:blog-5978373422641791469.post-56927205078487268262011-11-06T16:08:00.000-06:002011-11-06T16:08:07.629-06:00Chicken-Andouille Gumbo<span itemprop="amount">I love Southern Living Magazine! It has been an unlimited source of all things Southern for this AzN8tive since moving to North Alabama in 1990. Their recipes are 9 times out of 10 delicious. The only recipe of theirs that I made that wasn't a success was their Butternut Squash soup. It's the only recipe that I threw out before it made it to the table and then called out for pizza, but I digress. Last month's issue was full of interesting recipes and I decided to put a few on our 'Let's try this' list. Here is the first one...</span><br />
<span itemprop="amount"> </span><br />
<b><span itemprop="amount" style="font-size: large;">Chicken-Andouille Gumbo</span></b><br />
<span itemprop="amount"><i><span style="font-size: x-small;">(recipe courtesy Southern Living, October 2011)</span></i></span><br />
<br />
<span itemprop="amount">1 pound</span> <span itemprop="name"> andouille sausage, cut into 1/4-inch-thick slices</span> <span itemprop="preparation"> </span> <br />
<span itemprop="amount">1/2 cup</span> <span itemprop="name"> peanut oil</span> <span itemprop="preparation"> </span> <br />
<span itemprop="amount">3/4 cup</span> <span itemprop="name"> all-purpose flour</span> <span itemprop="preparation"> </span> <br />
<span itemprop="amount">1 </span> <span itemprop="name"> large onion, coarsely chopped</span> <span itemprop="preparation"> </span> <br />
<span itemprop="amount">1 </span> <span itemprop="name"> red bell pepper, coarsely chopped</span> <span itemprop="preparation"> </span> <br />
<span itemprop="amount">1 cup</span> <span itemprop="name"> thinly sliced celery</span> <span itemprop="preparation"> </span> <br />
<span itemprop="amount">2 </span> <span itemprop="name"> garlic cloves, minced</span> <span itemprop="preparation"> </span> <br />
<span itemprop="amount">2 teaspoons</span> <span itemprop="name"> Cajun seasoning</span> <span itemprop="preparation"> </span> <br />
<span itemprop="amount">1/8 teaspoon</span> <span itemprop="name"> ground red pepper (optional)</span> <span itemprop="preparation"> </span> <br />
<span itemprop="amount">1 </span> <span itemprop="name"> (48-oz.) container chicken broth</span> <span itemprop="preparation"> </span> <br />
<span itemprop="amount">2 pounds</span> <span itemprop="name"> skinned and boned chicken breasts</span> <span itemprop="preparation"> </span> <br />
<span itemprop="amount"> </span> <span itemprop="name"> <a href="http://www.myrecipes.com/recipe/roasted-potatoes-50400000116241/"></a></span><span itemprop="name"></span> <span itemprop="preparation"> </span> <br />
<h3></h3>1. Cook sausage in a large skillet over medium heat, stirring often, 7 minutes or until browned. Remove sausage; drain and pat dry with paper towels.<br />
2. Heat oil in a stainless-steel Dutch oven over medium heat; gradually whisk in flour, and cook, whisking constantly, 18 to 20 minutes or until flour is caramel-colored. (Do not burn mixture.) Reduce heat to low, and cook, whisking constantly, until mixture is milk chocolate-colored and texture is smooth (about 2 minutes).<br />
3. Increase heat to medium. Stir in onion, next 4 ingredients, and, if desired, ground red pepper. Cook, stirring constantly, 3 minutes. Gradually stir in chicken broth; add chicken and sausage. Increase heat to medium-high, and bring to a boil. Reduce heat to low, and simmer, stirring occasionally, 1 hour and 30 minutes to 1 hour and 40 minutes or until chicken is done. Shred chicken into large pieces using 2 forks.<br />
<br />
TRY THIS TWIST!<br />
Chicken-and-Shrimp Gumbo: Prepare recipe as directed through Step 3. Stir in 1/2 to 3/4 lb. peeled and deveined, medium-size raw shrimp (3 1/40 count). Cook 5 minutes or just until shrimp turn pink.<br />
<br />
<span itemprop="published">I didn't try the twist, but will in the future because I love shrimp. We served it with steamed rice.</span><br />
<span itemprop="published"> </span><br />
<span itemprop="published">Enjoy!</span><br />
<div class="byline"><div class="author"> </div></div>azn8tivehttp://www.blogger.com/profile/13716335278983841565noreply@blogger.com0tag:blogger.com,1999:blog-5978373422641791469.post-78487987142686195862011-09-25T17:34:00.003-05:002011-09-25T17:46:33.137-05:00Chicken and DressingThis meal is so easy and delicious! It's another of our Fall staple meals. <div><br /></div><div>Chicken and Dressing</div><div><br /></div><div>4-6 boneless, skinless chicken breasts (I use frozen chicken breasts)</div><div>4-6 slices swiss cheese or any cheese that you like</div><div>1 can Cream of Mushroom with Roasted Garlic soup</div><div>1/4 cup water</div><div>Seasoned stuffing mix, crumbs (I use Pepperidge Farms Herb Flavored stuffing)</div><div>1/4 cup butter, melted</div><div><br /></div><div>Preheat oven to 350.</div><div><br /></div><div>In a measuring cup, mix the soup and water together, set aside. Arrange chicken breasts in single layer in a 9x13 baking dish. Top each piece with one slice of cheese. Evenly distribute the soup mixture over chicken. Sprinkle evenly with stuffing mix. Drizzle melted butter over crumbs Bake for 45-55 minutes.</div><div><br /></div><div>Makes 8 servings</div><div><br /></div><div>Serve with a green veggie and favorite beverages.</div><div><br /></div><div>Enjoy!</div>azn8tivehttp://www.blogger.com/profile/13716335278983841565noreply@blogger.com0tag:blogger.com,1999:blog-5978373422641791469.post-89012867470978581432011-09-12T12:16:00.003-05:002011-09-12T12:37:10.035-05:00Skillet-Roasted Okra and ShrimpSouthern Living Magazine is my favorite magazine. I've been a subscriber for the better part of 20 years, essentially since we moved to North Alabama in 1990. It always has at least one recipe that I want to try and I'm almost never disappointed...we won't mention the Squash Soup I tried many years ago.<br /><br />This month's issue doesn't disappoint.<br /><br />I love shrimp, okra and tomatoes. So when I read the article, "Lowcountry Style," I knew I had to try at least one of the recipes using shrimp/okra/tomatoes. The only changes I'm going to make to this recipe the next time is to cut the okra into disks and use canned tomatoes.<br /><br />Without further ado...<br /><br />Skillet-Roasted Okra and Shrimp<br /><span style="font-style: italic;font-size:85%;" >recipe courtesy of Southern Living, September 2011</span><br /><br />1 lb. unpeeled, large raw shrimp (31/35 count)<br />3 cups (about 8 oz.) fresh okra, cut in half lengthwise<br />3 Tbsp. olive oil, divided<br />1 pt. heirloom cherry tomatoes<br />3 large garlic cloves, thinly sliced<br />1/2 tsp. dried crushed red pepper<br /><br />1. Peel shrimp; devein, if desired.<br />2. Saute okra in 1 Tbsp. hot oil in a large cast-iron skillet over medium-high heat 4 to 5 minutes or until browned. Transfer to a bowl.<br />3. Cook tomatoes in 1 Tbsp. hot oil in skillet over medium-high heat, stirring occasionally, 2 to 3 minutes or until skins are charred. Place in bowl with okra.<br />4. Saute shrimp, garlic and dried crushed red pepper in remaining 1 Tbsp. hot oil in skillet over medium-high heat 2 to 3 minutes or just until shrimp turn pink. Stir in okra and tomatoes. Add salt and pepper to taste; cook 1 to 2 minutes or until thoroughly heated.<br /><br />Makes: 6 servings<br /><br />I served this with rice as a main dish.<br /><br />It was a big hit with my husband, so I'll be making it again.<br /><br />Enjoy!azn8tivehttp://www.blogger.com/profile/13716335278983841565noreply@blogger.com0tag:blogger.com,1999:blog-5978373422641791469.post-61591840434047963542011-07-14T07:34:00.003-05:002011-07-14T07:39:27.762-05:00Home-made TaquitosWhat can I say...my kids love taquitos, but I don't always have them on hand in the freezer. So, being the ever resourceful mom, I went to the Internet in search of a taquito recipe.<br /><br />They were yummy! I used the canned chicken though I'm sure that the refried beans would be just as good. My son loved them!!!<br /><br /><br />Homemade Taquitos<br />Edited from Family Kitchens<br /><br />1 (15 oz.) can refried beans or (12.5 oz) can of cooked chicken<br />breast<br />1 small can of mild green chili’s<br />1 cup sharp cheddar cheese<br />1 tsp. cumin<br />1 tsp. onion powder or 1/2 finely diced onion<br />1/2 tsp garlic salt or 1 finely minced clove of garlic<br />1 package of small flour tortillas (warmed slightly in the<br />microwave to prevent cracking)<br />non-stick baking spray (olive oil or butter flavored preferred)<br /><br />In a large bowl, combine refried beans (or chicken), cheese, lime<br />juice, cumin, onion powder and garlic salt. Stir together until well<br />combined. Spoon 2-4 Tablespoons of mixture into the center of a<br />tortilla. Wrap tortilla tightly around mixture, then set taquito in a<br />cookie sheet or large baking dish which has been generously<br />sprayed with cooking spray. Continue wrapping remaining<br />taquitos. Once finished, spray a fairly heavy layer of cooking<br />spray over each tortilla, making sure to spray all areas of each<br />tortilla. Bake in an oven preheated to 400 degrees for 15-20<br />minutes, or until the edges of the tortillas are crisp and<br />browned. Serve with sour cream, tomatoes, chopped cilantro<br />and salsa.<br /><br />Enjoy!azn8tivehttp://www.blogger.com/profile/13716335278983841565noreply@blogger.com0tag:blogger.com,1999:blog-5978373422641791469.post-77063754993937735202011-05-14T17:17:00.009-05:002011-05-14T18:33:49.510-05:00Sour Cream Chicken EnchiladasI love this dish! I don't make it very often because it's very rich.<br /><br />This recipe was given to me by a former AZ co-worker's wife, who is an excellent cook. Just wish I could've gotten her tamale recipe.<br /><br />Sour Cream Chicken Enchiladas<br /><br />1 1/2 pounds chicken breasts, cooked and diced<br />2 cans condensed cream of chicken soup<br />1 16 oz. container sour cream<br />1 can diced green chiles<br />18 small corn tortillas<br />1 cup diced onion<br />shredded cheddar cheese<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjzHz66VvMM9Out3fxzMI5wQZvEV9KXlQIkCpyCCZuVScgaWykjlcYPc0qrIe0lHrcWGxW7tJCy2s4dHQrc0LE3KxWkoxMafymAWRTqiqsP4HzkJTrZtG9WdVMqmupSqRuyc5SIRkN1wBNF/s1600/May+2011+008.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 400px; height: 300px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjzHz66VvMM9Out3fxzMI5wQZvEV9KXlQIkCpyCCZuVScgaWykjlcYPc0qrIe0lHrcWGxW7tJCy2s4dHQrc0LE3KxWkoxMafymAWRTqiqsP4HzkJTrZtG9WdVMqmupSqRuyc5SIRkN1wBNF/s400/May+2011+008.jpg" alt="" id="BLOGGER_PHOTO_ID_5606718426757512530" border="0" /></a><br />Preheat oven to 350. Boil chicken in water until tender. Remove skin, cut into bite-size pieces. <br /><br />In saucepan, heat together soup, sour cream, chiles and chicken. Bring to a boil, reduce heat and simmer for 5-7 minutes. <br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiD3aKiNXkQbdXiC2nphoJHpziC89Xz5kpak83besIa5Kc9R_wa74oVeMRNInlVqwPzjwabNtlfMmgaK_bMoyfBPq8MbuMYqlWLzPV_jWybe6MR5Xzl5JxuVtqUfaurxyw5TyFNk9LYU9hZ/s1600/May+2011+011.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 400px; height: 300px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiD3aKiNXkQbdXiC2nphoJHpziC89Xz5kpak83besIa5Kc9R_wa74oVeMRNInlVqwPzjwabNtlfMmgaK_bMoyfBPq8MbuMYqlWLzPV_jWybe6MR5Xzl5JxuVtqUfaurxyw5TyFNk9LYU9hZ/s400/May+2011+011.jpg" alt="" id="BLOGGER_PHOTO_ID_5606718529753084066" border="0" /></a><br />Arrange 6 tortillas in bottom of large pan (12x9x2). Pour sour cream mixture over tortillas. Sprinkle with onion and cheese. Repeat layer again, ending with remaining 6 tortillas. Pour remaining soup mixture over enchiladas. Top with cheese. <br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjypLFRNb_DTPKYXoWtmnS-ftqGqTMwPX8N6s1TndPTo8skdnR-5hBYXmJ2X37Gt7ruKd9QIaaH4Id5H3nncEQOQOvbI-IqSpVpvr1foYVXelmfOkHQToxW64QP9GIfUy8guA-Jj2IolBiy/s1600/May+2011+012.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 400px; height: 300px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjypLFRNb_DTPKYXoWtmnS-ftqGqTMwPX8N6s1TndPTo8skdnR-5hBYXmJ2X37Gt7ruKd9QIaaH4Id5H3nncEQOQOvbI-IqSpVpvr1foYVXelmfOkHQToxW64QP9GIfUy8guA-Jj2IolBiy/s400/May+2011+012.jpg" alt="" id="BLOGGER_PHOTO_ID_5606718610481425810" border="0" /></a><br />Bake for 30 minutes. Serve hot.<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhzxdAwWacIjUpA5eVrEh_QLbIk-X_FeOKAPxVtafdPnM9U-ijxjMCv24BbUkEZVNARbYJepr-fUm2uhbX72cPAySxznvlZSlRtr7BhUjsra732j0n2FptTzZeF6mnWZDoG1-_OLGk5eJEJ/s1600/May+2011+013.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 400px; height: 300px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhzxdAwWacIjUpA5eVrEh_QLbIk-X_FeOKAPxVtafdPnM9U-ijxjMCv24BbUkEZVNARbYJepr-fUm2uhbX72cPAySxznvlZSlRtr7BhUjsra732j0n2FptTzZeF6mnWZDoG1-_OLGk5eJEJ/s400/May+2011+013.jpg" alt="" id="BLOGGER_PHOTO_ID_5606718689386673522" border="0" /></a><br />Enjoy with your favorite Mexican beer, Margarita or Sangria!!!azn8tivehttp://www.blogger.com/profile/13716335278983841565noreply@blogger.com0tag:blogger.com,1999:blog-5978373422641791469.post-58815415685207944192011-03-08T09:01:00.004-06:002011-03-08T09:23:09.873-06:00Teriyaki ChickenThis is one of my children's favorite dinners and usually I make it from scratch. However, the last time Hubby and I perused Costco, I came across teriyaki chicken in the frozen section and thought we'd try it. The consensus was that it was a little on the salty side and not much quicker than making it from scratch. I think I'll just stick to making it myself and freeze any extras for future meals.<br /><br />Teriyaki Chicken<br /><br />4-6 boneless, skinless chicken breast, grilled and cut into bite-sized pieces<br /><br />Sauce:<br />1 1/4 cups pineapple juice, unsweetened<br />3/4 cup low-sodium soy sauce<br />1/3 cup brown sugar<br />2 tablespoons cornstarch<br />1 tablespoon ground ginger<br />2 cloves garlic, minced<br /><br />Combine all of the sauce ingredients in a saucepan. Bring to a boil; reduce heat, and cook 1 minute, stirring constantly, until thickened.<br /><br />To the sauce, add in the grilled chicken. Cook an additional 3 minutes or until chicken is warmed through.<br /><br />Serve with rice and a green vegetable (we usually have broccoli).<br /><br />Enjoy!azn8tivehttp://www.blogger.com/profile/13716335278983841565noreply@blogger.com0tag:blogger.com,1999:blog-5978373422641791469.post-28441540876498069102010-11-11T10:02:00.003-06:002010-11-11T10:17:23.160-06:00Pot RoastFall...crisp days, trees changing, Halloween, Thanksgiving and lots of comfort food. This is my absolute favorite time of year!!! I love to cook. I especially love the way the house smells when there's something cooking in the crockpot. Here is one of my family's favorite meals to enjoy during the fall and winter months. I hope you enjoy it, too.<br /><br />Pot Roast<br /><br />1 3-5 pound chuck roast, frozen or fresh<br />1 whole yellow onion, peeled<br />1 can Beefy Mushroom soup<br />1 can French Onion soup<br />1/2 carton beef stock<br />4-5 medium Yukon gold potatoes, cubed<br />1 small bag of baby carrots, cut into pieces<br /><br />Place roast and the following four ingredients in crockpot on Low. Cook for 8 hours (frozen) or 6 hours (fresh). Three hours before serving, add potatoes and carrots to the crockpot. That's it! Serve with spoonbread and a green vegetable.azn8tivehttp://www.blogger.com/profile/13716335278983841565noreply@blogger.com1tag:blogger.com,1999:blog-5978373422641791469.post-27544165833292290252010-10-04T15:27:00.003-05:002010-10-04T15:40:01.222-05:00First Pot of Chili of the FallI've been craving chili for more than a month now, but it's been way too hot. However, this past weekend, it FINALLY cooled off here in No. AL and it actually feels like fall! :) WooHoo!!!<br /><br />Time to break out the dutch oven and make some chili!<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgajGGKpJwsG-SfNYOP6xyTDwjpt7yG2qiBNJdsLUnj1M-DnbOvKXOHPcFgdZ6eJ3iaK5CnGJJtXGBDtuC5ibR7kt5qhqDv0gW3_B2cXG081prtx5I0c33MYgtZk44oT5sCe0I7HBIU2_2F/s1600/chili2.JPG"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 400px; height: 300px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgajGGKpJwsG-SfNYOP6xyTDwjpt7yG2qiBNJdsLUnj1M-DnbOvKXOHPcFgdZ6eJ3iaK5CnGJJtXGBDtuC5ibR7kt5qhqDv0gW3_B2cXG081prtx5I0c33MYgtZk44oT5sCe0I7HBIU2_2F/s400/chili2.JPG" alt="" id="BLOGGER_PHOTO_ID_5524293019747090498" border="0" /></a><br /><br />Here's my take on chili...<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg5bUlbrUvjAECrxb3ZX26juGZOEf6z19YydioJshxpvpdg5JeNlc8R_lkh9ExxwWJup30swdcFheFcSYrsCnWtj2vtU6NbhiFOvIPjaCX7Bi6mr2yj0xRtB4wETa_OuqjDMUEwWY2rlfQ4/s1600/chili3.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 400px; height: 300px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg5bUlbrUvjAECrxb3ZX26juGZOEf6z19YydioJshxpvpdg5JeNlc8R_lkh9ExxwWJup30swdcFheFcSYrsCnWtj2vtU6NbhiFOvIPjaCX7Bi6mr2yj0xRtB4wETa_OuqjDMUEwWY2rlfQ4/s400/chili3.JPG" border="0" alt=""id="BLOGGER_PHOTO_ID_5524293186502622162" /></a><br />1 pound ground round<br />1 tablespoon chili powder<br />2 cans diced tomatoes with zesty mild green chilies<br />1 can white shoepeg corn<br />1 can light red kidney beans<br />1 can black beans<br />1 can chili beans, medium sauce<br />1/2 cup beef stock<br /><br />Brown ground round in dutch oven. Add remaining 7 ingredients; bring to a boil and reduce heat so that it just simmers. Let simmer for 2 hours.<br /><br />Serve with shredded cheddar, sour cream, tortilla chips and favorite beverage.<br /><br />Enjoy!<br /><br />P.S. - This recipe can also be made in a crock-pot. Just brown the meat in a skillet and add to the crock-pot. Let cook on low all day.azn8tivehttp://www.blogger.com/profile/13716335278983841565noreply@blogger.com0tag:blogger.com,1999:blog-5978373422641791469.post-85259541571051163912010-09-19T12:52:00.004-05:002011-05-14T18:08:20.893-05:00Chicken and Wild Rice CasseroleI must give a HUGE hat-tip to my mom for this recipe. Over the course of the last week, I have made 4 batches of this wonderful casserole. It's super easy and most of us have all the ingredients on hand. So without further ado...<br /><br /><div style="text-align: center;"><div style="text-align: left;"><span style="font-size:100%;">Chicken and Wild Rice Casserole</span><br /><span style="font-size:100%;">recipe courtesy of my Mom</span><br /><br /><span style="font-size:100%;">1 cup</span><span style="font-size:85%;"><span style="font-size:100%;"><span> cooked, de-boned and diced chicken breast</span></span></span><br /><span style="font-size:85%;"><span style="font-size:100%;"><span>1 8 oz. can sliced water chestnuts, drained</span></span></span><br /><span style="font-size:85%;"><span style="font-size:100%;"><span>1 cup finely chopped celery</span></span></span><br /><span style="font-size:85%;"><span style="font-size:100%;"><span>1 1/4 cup finely chopped onion</span></span></span><br /><span style="font-size:85%;"><span style="font-size:100%;"><span>1 pkg. Uncle Ben's Original Long Grain and Wild Rice</span></span></span><br /><br /><span style="font-size:85%;"><span style="font-size:100%;"><span>Topping</span></span></span><br /><br /><span style="font-size:85%;"><span style="font-size:100%;"><span>1 cup mayonnaise (I used light mayo)</span></span></span><br /><span style="font-size:85%;"><span style="font-size:100%;"><span>1 can cream of mushroom soup, undiluted</span></span></span><br /><br /><span style="font-size:85%;"><span style="font-size:100%;"><span>Cook rice according to package directions. Combine topping ingredients in medium mixing bowl and set aside. Mix together first 5 ingredients and place in 11x7 baking dish or 2 qt. casserole dish. Spread soup/mayo mixture on top, sprinkle with paprika (optional) and bake, covered, at 325 for 1 hour.</span></span></span><br /></div><div style="text-align: left;"><br />Enjoy!<br /></div></div>azn8tivehttp://www.blogger.com/profile/13716335278983841565noreply@blogger.com0tag:blogger.com,1999:blog-5978373422641791469.post-57222450823546492302010-06-07T08:04:00.003-05:002010-06-07T08:27:42.270-05:00Mexican Food and Homemade Ice CreamEvery so often I get a craving for my Mom's Mexican Meat Mix. It's soooo good and most of my family loves it...my son would rather just have regular 'ol tacos.<br /><br /><div style="text-align: center; font-style: italic;"><span style="font-size:130%;">Mexican Meat Mix</span><br /><span style="font-size:85%;">courtesy of my Mom, with some alterations</span><br /></div><br />5 lbs. Beef Roast (I use a chuck roast)<br />3 T. Crisco<br />1 large onion, chopped<br />2 cloves of garlic, minced<br />1 4-oz. can chopped green chilis<br />1 14-oz. jar green chili salsa<br />4 T. flour<br />4 tsp. salt<br />1 tsp. cumin<br />Juice from Roast<br /><br />Place roast in crockpot and cook on low 6-8 hours. I start out with a frozen roast, so it takes 8 hours on low. Do not add salt or liquids to the roast. Drain meat, save juices, cool meat, remove bones (if any), shred and set aside.<br /><br />Melt Crisco in large skillet; add onions and garlic. Saute onions and garlic until just beginning to carmelize, then add green chilis, saute 1 minute. Add salsa, flour, salt and cumin. Cook 1 minute over medium-low heat. Stir in meat juices and meat, cook 5 minutes until thicken.<br /><br />From this recipe you can make, green chili burros or chimichangas. It's also good with tortilla chips.<br /><br />Mexican Meat Mix can be frozen up to 6 months.<br /><br /><div style="text-align: center; font-style: italic;"><span style="font-size:130%;">Homemade Ice Cream<br /></span></div><br />1 cup plus 2 T. sugar<br />3 T. flour<br />1/4 tsp. salt<br />2 1/2 cups milk<br />2 eggs, beaten<br />2 cups whipping cream<br />1 T. vanilla<br /><br />Combine sugar, flour and salt in saucepan. Gradually stir in milk. Cook over medium heat approximately 15 minutes or until thickened, stirring constantly.<br /><br />Gradually stir about 1 cup of hot mixture into the beaten eggs. Add to remaining hot mixture, stirring constantly. Cook 1 minute; remove from heat. Refrigerate 2 hours. Combine whipping cream and vanilla in large bowl; add chilled mixture, stirring with wire whisk to combine. Freeze as directed in the ice cream maker of your choice.<br /><br />Makes 2 quarts<br /><br /><div style="text-align: center; font-style: italic;"><span style="font-size:130%;">Cocoa Brownies</span><br /><span style="font-size:85%;">Adapted from Alton Brown</span><br /></div><br />4 large eggs<br />1 cup sugar<br />1 cup brown sugar<br />8 oz. butter, melted<br />1 1/4 cups cocoa<br />2 tsp. vanilla extract<br />1/2 cup flour<br />1/2 tsp. kosher salt<br />1 cup pecans, optional<br /><br />Preheat oven to 350 and grease/flour 9x13 baking dish, set aside. In a mixer fitted with a whisk attachment, beat the eggs at medium speed until fluffy and light yellow. Add both sugars. Add remaining ingredients and mix to combine.<br /><br />Pour batter into prepared baking dish and bake for 25-30 minutes. Remove from oven and let cool completely before cutting into.<br /><br />I hope that you and your family enjoy this meal as much as mine does.<br /><br />Enjoy!!!azn8tivehttp://www.blogger.com/profile/13716335278983841565noreply@blogger.com0tag:blogger.com,1999:blog-5978373422641791469.post-59471391940749994662010-04-16T08:58:00.002-05:002010-04-16T09:07:40.990-05:00Southern SpoonbreadI've had several requests for my spoonbread recipe. It is a BIG favorite at my house, so much so that I make a double batch every time. My children love to snack on it.<br /><br />Southern Spoonbread<br /><span style="font-size:85%;"><em>recipe courtesy of my MIL</em></span><br /><span style="font-size:85%;"></span><br />3/4 cup self-rising cornmeal<br />3 tablespoons oil<br />1 teaspoon salt<br />1 cup boiling water<br />2 teaspoons baking powder<br />2 eggs, well beaten<br />1 cup milk<br /><br />Preheat oven to 350. Combine cornmeal, oil and salt. Stir in boiling water slowly and beat until smooth. Add baking powder to eggs and combine with milk; add to cornmeal mixture, stirring well. It doesn't matter if the batter is lumpy. Pour into a greased baking dish. For single recipe, I use an 8x8 glass baking dish. If I double the recipe, I use a 9x13 glass baking dish. Bake for 45-55 minutes.<br /><br />We serve spoonbread with roast, carrots and potatoes.<br /><br />Enjoy!azn8tivehttp://www.blogger.com/profile/13716335278983841565noreply@blogger.com0tag:blogger.com,1999:blog-5978373422641791469.post-58140408569181035762009-09-13T16:30:00.003-05:002009-09-13T16:46:46.411-05:00Mom's Beef StewThis has got to be one of my favorite fall recipes. It brings back many happy memories for me. I hope that you enjoy it as much as my family does.<br /><br /><span style="font-size:130%;">Mom's Beef Stew<br /></span><br />1.5 pounds stew meat, cut into 1/2" pieces<br />1 onion, diced<br />1 tablespoon Crisco<br />4 cups boiling water<br />1 tablespoon Nature's Seasons<br />1 bay leaf<br />6-8 small red or yellow potatoes, peeled and cut into 1/2" pieces<br />1 small bag of baby carrots, cut into chunks<br />2 cups boiling water<br />1/2 cup cold water<br />5 tablespoons flour<br /><br />Melt Crisco in a 4-qt. sauce pan. Add beef, cook until browned. Add onion, saute' until golden brown. Add 4 cups boiling water and seasonings, cover and simmer 1.5 - 2 hours or until meat is nearly tender. Add vegetables and 2 cups boiling water, continue cooking 30 minutes longer or until vegetables are done.<br /><br />To thicken, add cold water very gradually to flour, mixing until smooth. Add to simmering stew, stirring vigorously. Cook and stir until thickened. Serve with biscuits.azn8tivehttp://www.blogger.com/profile/13716335278983841565noreply@blogger.com0tag:blogger.com,1999:blog-5978373422641791469.post-70665128995934924062009-09-06T16:16:00.002-05:002009-09-06T16:34:27.148-05:00Cooking with Hubby (aka Rocket Scientist)It has been a typical Sunday here at Casa AzN8tive. Lounging and cooking - not necessarily in that order.<br /><br />It's been a busy day in the kitchen - making breakfast for this morning and for the next ~ two weeks and getting dinner started on the smoker.<br /><br />Breakfast was French Toast, much to the kids delight. I allot 1 egg per two pieces of french bread (sliced on the bias about 1/2" thick). Beat the eggs with 2 teaspoons vanilla, 1 tablespoon sugar and 1 teaspoon cinnamon. Dip bread in the egg mixture, making sure to coat both sides and place on a hot griddle (I set mine at 350). Cook about 3 minutes per side or until golden brown. Serve with syrup or powdered sugar.<br /><br />And because our children are breakfast eaters and need protein to get them through to lunch, we have started making our own bacon-egg-cheese biscuits. These are much better than the frozen ones and less expensive than going through the drive-thru every morning - not that I do that because all the fast-food restaurants are not on our way to school. We don't do anything special - just scramble some eggs, cook the bacon, bake some biscuits, assemble with half a slice of American cheese, let cool, wrap in plastic wrap and pop them in the 'fridge. The biscuits can be reheated in the microwave for 30 seconds. Yum!!!<br /><br />Dinner tonight will consist of smoked chicken, smokey mashed potatoes and roasted brussel sprouts. I can't post the recipe for the chicken because it's Hubby's secret recipe, but suffice it to say it is OUT OF THIS WORLD. He placed the potatoes in the smoker water pan to cook all afternoon and I'll mash them just before dinner is ready. This is the first time we've tried the potatoes this way, so I'll let you know how they turn out. As for the brussel sprouts, I bought fresh ones at our local supermarket because they were on sale ($1.49/lb) and we love them. All that I do is rinse and cut them in half, toss with some olive oil, layer on a large baking sheet sprayed with cooking spray, sprinkle with some kosher salt and bake for 40 minutes at 425. They are to die for, that is...if you like brussel sprouts.<br /><br />Well...that's about it. Hope you enjoy!azn8tivehttp://www.blogger.com/profile/13716335278983841565noreply@blogger.com0