Tuesday, December 13, 2016

Mammy's Chicken Pot Pie

My Mom often makes this for our big family dinners and it's always a favorite. This recipe makes a lot as my Mom is so often called upon to cook for large numbers since I come from a very big family. Comfort food at it's best and enough to feed a crowd, it's also delicious when served with mashed potatoes on the side.

Mammy's Chicken Pot Pie

4 large chicken breasts, cubed
1 med. onion, finely diced
2-3 cloves garlic, minced
3 - 4 lbs. russet potatoes
3 - 4 carrots, peeled and diced
1 ½ – 2 cups frozen peas
3 (10 ¾ oz.) cans cream of chicken soup
1 ½ – 2 cups chicken gravy (homemade or from a packet)
¼ – ½ tsp. salt
pepper to taste
crust:
3 cups flour
1 ½ cups shortening
¾ tsp. salt
¾ – 1 cup very cold water
For the filling:
In a large pan, heat oil over medium to high heat. Saute the chicken and onion until the chicken is done and onion is tender. Add the garlic and cook for 1 minute. Remove from heat ans set aside. Peel and cube the potatoes. Cook in boiling, salted water about 7-10 minutes until done. Drain and set aside. Cook the diced carrots in boiling, salted water until tender. Drain and set side. Mix the cream of chicken soup with the gravy, salt and pepper. Stir in the cooked chicken, potatoes, carrots and peas. Divide evenly between two greased 9x13-inch baking dishes.
For the crust:
In a large mixing bowl, combine the flour, shortening and salt. Cut the shortening in until the mixture resembles large peas. Stir in just enough water to bring it all together into a soft dough. Turn it out onto a floured surface and pat into a rectangle. Divide into 2 equal pieces. Roll out each piece into a large enough rectangle to top each casserole dish. Place on top of each dish, rolling the edges to fit, crimping the edges against the side of the dish. Bake @ 425* F for 30-45 minutes until the filling is hot and bubbly and the crust is browned.
Makes about 18 - 22 servings.

Sunday, December 11, 2016

Simple Spanish Rice

I have several children that hate rice, and yet when I bring this dish out they scarf it down and happily request seconds. Funny how that works sometimes.

Simple Spanish Rice

1 1/2 cups uncooked rice
2 cups chicken broth 'or' vegetable broth
1 (8 oz.) can tomato sauce
3 garlic cloves, minced
1/4 cup chopped onion
2 TBSP. canola or olive oil


In medium saucepan, heat oil over medium heat. Add in garlic and onion. Saute 1-2 minutes until softened.
Add in uncooked rice. While stirring, cook for about 5 minutes until rice is golden brown.
Slowly add in broth and tomato sauce into rice. Stirring to combine, bring to a boil. Reduce heat to low and simmer, covered, for about 20 minutes. When done, fluff with fork and serve.

Pork, Bean and Rice Burritos

This recipe is one of our favorites, and gets rave reviews anytime I serve it at family gatherings. It's especially fabulous when paired with our favorite Spanish Rice recipe. The spice rub, while deliciously flavorful, is not spicy-hot by any means, so if you like a lot more heat in your food then go ahead and increase the cayenne pepper, black pepper and white pepper to your liking.

Pork, Bean and Rice Burritos

SPICE RUB:
2-1/2 tsp. garlic powder
2 tsp. onion powder 'or' 1 1/2 TBSP. minced dried onion
1-1/4 tsp. salt
1/8 – 1/4 tsp. white pepper
1/8 – 1/4 tsp. ground black pepper
1/2 tsp. ground cumin
1/2 tsp. dried oregano
1/8 tsp. cayenne pepper
BURRITOS:
1 (3 to 4 lb.) boneless pork shoulder butt roast
1 cup water
2 TBSP. beef bouillon granules
10 - 12 large flour tortillas (10 inches)
3 cups cooked pinto beans, warmed
3 cups cooked Spanish rice, warmed
Optional toppings: salsa, chopped tomato, shredded lettuce, sour cream and guacamole

Mix spice rub ingredients; rub over pork. Transfer to a 6-qt. slow cooker. In a small bowl, mix water and beef granules; pour around roast. Cook, covered, on low 6-8 hours or until meat is tender.
Remove roast; cool slightly. Reserve 1/2 cup cooking juices; discard remaining juices. Shred pork with two forks. Return pork and reserved juices to slow cooker; heat through.
Spoon a scant 1/3 cup shredded pork across center of each tortilla; top with a scant 1/3 cup each beans and rice. Fold bottom and sides of tortilla over filling and roll up. Serve with toppings as desired.
Makes about 10 - 12 servings



Thursday, April 28, 2016

Basic Meatballs

This makes a great meatball that can be used in a variety of dishes and is really tasty. I also love the simplicity of the ingredients it calls for as well.

Basic Meatballs

1 1/2 lbs. ground beef
3/4 cup rolled oats
2 eggs
1/2 cup finely chopped onion
1/2 cup milk
1/2 tsp. salt
pepper to taste
1 tsp. Worcestershire sauce

Preheat oven to 400* F. Line a large cookie sheet with foil and set aside. In a large bowl, combine all of the ingredients. Using your hands, mix the ingredients together well. Roll into 3/4 - 1-inch sized balls and place onto foil lined cookie sheet. Bake for 18-22 minutes, until cooked through. You can use the meatballs right away in your preferred dish or you can bag and label them them and toss them in the freezer until you're ready to use them.

Friday, November 14, 2014

Vegan Banana Muffins

This recipe is hugely popular with not only my Vegan eating daughter, but the rest of my kids as well. Simply delicious and a fantastic recipe to throw together, they never last long at my house. These are also fantastic if you stir some mini chocolate chips into the batter!

Vegan Banana Muffins

In a large bowl sift together:
 3 cups all-purpose flour
 1 cup sugar
 1/2 cup brown sugar
 2 tsp. ground cinnamon
 2 tsp. baking powder
 1 tsp. baking soda
 1 tsp. ground nutmeg
 1 tsp. salt
 Stir in:
 2 cups mashed, ripe bananas
 1/2 cup canola oil
 1/2 cup applesauce
 1 cup almond milk
 1 tsp. vanilla extract
 1/2 - 1 tsp. coconut extract (opt.)

Stir the wet ingredients into the dry just until combined. Grease 2 muffin tins or line with paper liners. Spoon batter into each cup, about a 1/2 cup of batter for each one. Bake @ 350* F for 30-35 minutes until the tops spring back when lightly touched. Let sit in pan 10 minutes, then remove to wire racks to cool.
Makes about 2 dozen muffins

Vegan Applesauce Waffles

A fantastic waffle recipe that uses regular pantry items to make delicious Vegan waffles. These freeze wonderfully and are also delicious when eaten right away. I have had to add a few really good Vegan recipes to my arsenal after one of my daughters began eating a Vegan diet, and this one was a favorite of hers.

Vegan Applesauce Waffles

1 cup all-purpose flour
1 TBSP. baking powder
pinch salt
1/2 cup applesauce
1/2 cup almond milk

Whisk everything together in a large bowl. the batter will be thick, but not dough-like. Add more liquid if needed to reach desired consistency. Grease a heated waffle iron. Use about 1/3 cupfuls of batter for each waffle. Cook as directed for your wffle iron. If eating right away, serve immediately. If freezing, cool waffles on wire racks, when completely cool, place in ziploc bag and freeze.
Makes about 4-6 waffles

Thursday, November 13, 2014

Freezer Waffles

I love this recipe for making a big batch of waffles ahead of time, then tossing them into the freezer for the kids to grab and pop in the toaster in the mornings. They love them! But these are just as delicious if you make them to serve right away too. I also like to use half whole wheat flour for some added whole grain goodness. This is my favorite waffle recipe because it's simple, it uses regular pantry items I almost always have on hand, and it's delicious.

Freezer Waffles

3 1/2 cups all-purpose flour (can use half whole wheat flour)
2 TBSP. baking powder
1 tsp. salt
4 cups milk (or almond milk)
2/3 cup canola oil
4 eggs, lightly beaten

In a large bowl, sift together the dry ingredients. Add the milk, oil and eggs, stirring just until moistenend. Do Not Overstir! (if adding fruit like blueberries etc. combine with milk before mixing into the dry ingrendients). Use about 1/3 cup batter for each waffle. Cook waffles according to you waffle maker. Place cooked waffles on wire racks to cool so both sides cool and stay crisp on the outside. Place in large ziploc bags, label and freeze. To use, place a waffle in the toaster and toast until done. Serve hot with your favorite syrup.

Applesauce Bread

This is one of our favorite quick breads, it's so delicious! Often times I will double the recipe just so I can wrap and freeze a few loaves for later, these loaves freeze beautifully! I just let them thaw on the counter and when you cut into them they are just as insanely delicious as the day they were baked. So very good! I especially love topping this bread with some Streusel before baking for that extra tasty touch.

Applesauce Bread

3 eggs
2 cups sugar
1 cup canola oil
2 cups applesauce
1/2 cup sour cream 'or' buttermilk
3 cups flour
1 tsp. cinnamon
1 tsp. baking soda
1/4 tsp. baking powder
 *Streusel Topping (opt.)

Preheat oven to 350* F. Grease 2 (9x5-inch) loaf pans. Set aside.
In a large bowl beat together the eggs, sugar and oil. Blend in the applesauce and then stir in the sour cream (or buttermilk). Sift together the flour, cinnamon, baking soda, and baking powder. Mix the flour mixture into the applesauce mixture. Stir just until combined and all dry ingredients are incorporated. Pour batter into prepared pans. If desired, sprinkle some Streusel Topping generously over top of each pan of batter. Bake @ 350* F for 70-80 minutes. Let cool in pans for 10 minutes. Remove to wire racks to cool. Once completely cool, wrap in plastic wrap and store in a cool dry place.
To Freeze: Wrap in plastic wrap, place in a ziploc bag, label and freeze.
Yield: 2 Loaves

Monday, September 15, 2014

Slow Cooker Cheeseburger Soup

After making many different versions of this soup over the years, this ended up being the best recipe for Cheeseburger Soup we have ever had. we loved it, so I made sure to write it all down so I could make it again. So good!

Slow Cooker Cheeseburger Soup


8-10 Yukon gold potatoes, scrubbed and cubed
2 TBSP.olive oil
1 onion, chopped
2-3 cups sliced carrots
2-3 stalks celery, sliced

1 lb. ground beef, browned and drained
1 tsp. dried parsley
3/4 tsp. salt
pepper to taste
3 cups beef broth
2 cups chicken broth

4 TBSP. butter
1/4 cup flour
1 (12 oz.) can evaporated milk 'or' 1 1/2 cups milk
1 lb. Velveeta cheese, cubed
1/2 - 3/4 cup sour cream


Place the potatoes in the bottom of the slow cooker. In a large skillet, heat the oil. Saute the onion, carrots and celery until translucent. Place the cooked veggies to the slow cooker. Place the cooked ground beef over top of the potatoes. Add the parsley, salt and pepper. Pour the beef broth and just enough chicken broth over top to just cover the potatoes and beef mixture. Cover and cook on 'HIGH' for 4-6 hours or 'LOW' for 8 hours. About 30 minutes before serving, melt butter in a medium saucepan. Whisk in the flour and cook for a minute to cook out the flour taste. Whisk in the milk and bring to a boil, stirring constantly, until thickened. Whisk the thickened milk mixture into the soup in the slow cooker. Stir in the Velveeta cheese and stir until melted and combined. Whisk in the sour cream and let it heat through.
Makes about 10-12 servings.

Slow Cooker Corn Chowder

A slow cooker version of our favorite corn chowder. Quick to throw together and another great slow cooker recipe to add to your arsenal. And so very good with a sprinkle of Parmesan cheese over top!

Slow Cooker Corn Chowder

1 (12 oz.) bag frozen corn
2 (14-16 oz.) cans of creamed corn
1 (16 oz. ) bag frozen sliced carrots
1 large onion, chopped
8 large potatoes, peeled and cubed
1 tsp. salt
pepper to taste
6 cups (or so) chicken broth
2 (12 oz.) cans of evaporated milk
3 TBSP. of butter or margarine

  Place the first seven ingredients into the crock. Add 'just enough' chicken broth to cover the ingredients. Cover and cook on HIGH for 4-6 hours or LOW for 8 hours. About 30 minutes before serving, gently stir in the evaporated milk and butter. Tastes delicious with a sprinkle of Parmesan cheese on top of each serving.
Makes about 12 servings