Submitted by Jessica Guinan
From 100 Best Chicken Recipes
1 1/2 lbs boneless skinless chicken breast
1 can (15 oz) red beans, drained & rinsed (I like light red kidney beans for this)
1 can (8 oz) tomato sauce
1 cup chopped green bell pepper
1/2 cup barbecue sauce (I use Famous Dave's Rich & Sassy sauce)
1 envelope cornbread mix & ingredients
Cut chicken into small cubes. Heat non-stick skillet over medium heat. Add chicken; cook and stir 5 minutes or until no longer pink. Combine chicken, beans, tomato sauce, bell pepper & barbecue sauce in an 8x8 square baking pan. Preheat oven to 375 degrees. Loosely cover chicken mixture with plastic wrap or waxed paper & microwave on MEDIUM HIGH 8 minutes or until heated through, stirring after 4 minutes. (You could also combine everything in your skillet & warm up.) While chicken mixture is heating up, prepare cornbread mix according to package directions. Spoon batter over chicken mixture. Bake 15 to 18 minutes or until toothpick inserted in center of cornbread layer comes out clean.
Showing posts with label meat. Show all posts
Showing posts with label meat. Show all posts
Thursday, April 19, 2012
Wednesday, March 7, 2012
Crunchy Taco Bake
Submitted by Tiffany Gallehugh
11/2lbs of ground beef,drained plus 1 packet of taco seasoning mix
1 tub 12 oz Pico de Gallo or make your own divided
1c salsa,variety of choice(the pineapple ormango with ground turkey is GOOD!)
1 can of black beans,drained
1 bag 10 or 11oz of tortilla chips
8oz 2cups shredded cheddar,colby or mexican blend
1cup sour cream or plain yogurt(i do yogurt the greek kind healthier)
Heat oven 375.Spray 9x13 baking dish with non stick spray or wipe it down with oil
Brown beef in a large skillet over med-hi heat;stir in taco mix during last 2-3 min.Add half of pico de gallo to beef mixture;stir in salsa and beans.Simmer till hot.
Crumble chips over bottom of baking dish.Layer beef mixture evenly over chips.Top with cheese.
Bake uncovered,15 min or until bubbly.
Let stand for 5 min.Than spoon sour cream or yogurt over and sprinkle the rest of the pico de gallo..Not everybody likes sour cream so I let them do there own sour cream and pico themselves...Be creative I use different meats,different salsas and picos to make it fun and tasty...I love mango pico with ground turkey and pineapple salsa..Really good.Hope you enjoy!
11/2lbs of ground beef,drained plus 1 packet of taco seasoning mix
1 tub 12 oz Pico de Gallo or make your own divided
1c salsa,variety of choice(the pineapple ormango with ground turkey is GOOD!)
1 can of black beans,drained
1 bag 10 or 11oz of tortilla chips
8oz 2cups shredded cheddar,colby or mexican blend
1cup sour cream or plain yogurt(i do yogurt the greek kind healthier)
Heat oven 375.Spray 9x13 baking dish with non stick spray or wipe it down with oil
Brown beef in a large skillet over med-hi heat;stir in taco mix during last 2-3 min.Add half of pico de gallo to beef mixture;stir in salsa and beans.Simmer till hot.
Crumble chips over bottom of baking dish.Layer beef mixture evenly over chips.Top with cheese.
Bake uncovered,15 min or until bubbly.
Let stand for 5 min.Than spoon sour cream or yogurt over and sprinkle the rest of the pico de gallo..Not everybody likes sour cream so I let them do there own sour cream and pico themselves...Be creative I use different meats,different salsas and picos to make it fun and tasty...I love mango pico with ground turkey and pineapple salsa..Really good.Hope you enjoy!
Amazing Pot Pie
Submitted by Lisa Mariani Hackney
I cook about 2 to 2.5lbs of boneless skinless chicken breast in about 4 - 5 cups of water seasoned with garlic powder, Lawry's salt, oregano and garlic powder. When it is done cooking I shred the chicken and strain the broth & set aside.
Gather filling ingredients
2/3 c of butter
1 lg sweet onion chopped large
2/3 c flour
salt and pepper to taste
2 tsp of hot sauce (just gives flavor not hotness)
chicken stock
1c milk
5 c of shredded chicken
5 cups if mixed veggies ( I use green beans, corn, carrots and green beans)
melt butter in large pan.
add chopped onion and cook till tender.
stir in flour, salt and pepper until well blended.
gradually stir in chicken stock and milk.
cook and stir till bubbly. it will thicken up. (make sure you keep stirring)
add chicken and mixed veggies. ( I usually add a little extra chicken and veggies till thick)
remove from heat
pour into 9x13 pan (I usually have enough that I have a bit extra about an 8x8 pan too)
I just tried a new biscuit mix tonight. It was Pioneer woman and it was great on this! I had to 4x the recipe on the box to cover the top of 9x13 pan
bake according to your biscuit recipe. Usually 350 for 30-40 minutes
I cook about 2 to 2.5lbs of boneless skinless chicken breast in about 4 - 5 cups of water seasoned with garlic powder, Lawry's salt, oregano and garlic powder. When it is done cooking I shred the chicken and strain the broth & set aside.
Gather filling ingredients
2/3 c of butter
1 lg sweet onion chopped large
2/3 c flour
salt and pepper to taste
2 tsp of hot sauce (just gives flavor not hotness)
chicken stock
1c milk
5 c of shredded chicken
5 cups if mixed veggies ( I use green beans, corn, carrots and green beans)
melt butter in large pan.
add chopped onion and cook till tender.
stir in flour, salt and pepper until well blended.
gradually stir in chicken stock and milk.
cook and stir till bubbly. it will thicken up. (make sure you keep stirring)
add chicken and mixed veggies. ( I usually add a little extra chicken and veggies till thick)
remove from heat
pour into 9x13 pan (I usually have enough that I have a bit extra about an 8x8 pan too)
I just tried a new biscuit mix tonight. It was Pioneer woman and it was great on this! I had to 4x the recipe on the box to cover the top of 9x13 pan
bake according to your biscuit recipe. Usually 350 for 30-40 minutes
Pork Chops with Sauteed Apples
Submitted by Jenny Ritter Sykes
2 tablespoons all-purpose flour
1 teaspoon ground cumin
kosher salt and black pepper
12 pork cutlets (about 1 1/2 pounds)
1 tablespoon canola oil
1 tablespoon butter
2 small Granny Smith apples, halved
1/2 cup low-sodium chicken broth
2 tablespoons white wine vinegar
1/4 cup fresh flat-leaf parsley, chopped
2 tablespoons whole-grain mustard
[1] In a shallow bowl, combine the flour, cumin, 1 teaspoon salt, and ½ teaspoon pepper. Lightly coat each cutlet with the flour mixture; set aside.
[2] Heat the oil and butter in a large skillet over medium-high heat.
Sprinkle the apples with ¼ teaspoon each salt and pepper and cook, cut-side down, until golden-brown, 3 to 5 minutes. Transfer to 4 plates.
[3] Working in batches (add more oil if needed), cook the pork until golden brown and cooked through, 2 to 3 minutes per side. Transfer to the plates.
[4] Add the broth and vinegar to the skillet and simmer until slightly reduced, 4 to 5 minutes. Stir in the parsley.
[5] Serve the pork and apples with the pan sauce and mustard.
2 tablespoons all-purpose flour
1 teaspoon ground cumin
kosher salt and black pepper
12 pork cutlets (about 1 1/2 pounds)
1 tablespoon canola oil
1 tablespoon butter
2 small Granny Smith apples, halved
1/2 cup low-sodium chicken broth
2 tablespoons white wine vinegar
1/4 cup fresh flat-leaf parsley, chopped
2 tablespoons whole-grain mustard
[1] In a shallow bowl, combine the flour, cumin, 1 teaspoon salt, and ½ teaspoon pepper. Lightly coat each cutlet with the flour mixture; set aside.
[2] Heat the oil and butter in a large skillet over medium-high heat.
Sprinkle the apples with ¼ teaspoon each salt and pepper and cook, cut-side down, until golden-brown, 3 to 5 minutes. Transfer to 4 plates.
[3] Working in batches (add more oil if needed), cook the pork until golden brown and cooked through, 2 to 3 minutes per side. Transfer to the plates.
[4] Add the broth and vinegar to the skillet and simmer until slightly reduced, 4 to 5 minutes. Stir in the parsley.
[5] Serve the pork and apples with the pan sauce and mustard.
Sour Beef
Submitted by Jessica Guinan
3-4 lb pot roast
1/3 c. cider vinegar
1 onion, sliced
3 bay leaves
1/2 tsp salt
1/4 tsp cloves
1/4 tsp garlic powder
Place roast in slow cooker. Add remaining ingredients. Cover & cook on LOW for 8-10 hours.
3-4 lb pot roast
1/3 c. cider vinegar
1 onion, sliced
3 bay leaves
1/2 tsp salt
1/4 tsp cloves
1/4 tsp garlic powder
Place roast in slow cooker. Add remaining ingredients. Cover & cook on LOW for 8-10 hours.
Mexican Chicken Soup
Submitted by Jessica Guinan
1.5 lbs boneless chicken breast, cubed
2 tsp canola oil
1/2 c. water
1 envelope taco seasoning
1 can (32oz) V8 juice
1 jar salsa
1 can black beans, rinsed & drained
1 pkg frozen corn, thawed
6 tbsp cheddar cheese
6 tbsp sour cream
2 tbsp minced fresh cilantro
In a large skillet, saute chicken in oil until no longer pink. Add water and taco seasoning; simmer, uncovered, until chicken is well coated. Transfer to a slow cooker. Stir in the juice, salsa, beans & corn. Cover and cook on LOW for 3-4 or until heated through. Serve with cheese, sour cream & cilantro.
1.5 lbs boneless chicken breast, cubed
2 tsp canola oil
1/2 c. water
1 envelope taco seasoning
1 can (32oz) V8 juice
1 jar salsa
1 can black beans, rinsed & drained
1 pkg frozen corn, thawed
6 tbsp cheddar cheese
6 tbsp sour cream
2 tbsp minced fresh cilantro
In a large skillet, saute chicken in oil until no longer pink. Add water and taco seasoning; simmer, uncovered, until chicken is well coated. Transfer to a slow cooker. Stir in the juice, salsa, beans & corn. Cover and cook on LOW for 3-4 or until heated through. Serve with cheese, sour cream & cilantro.
Pulled Pork Tacos
Submitted by Jessica Guinan
2.5 lbs boneless pork shoulder
2 tsp kosher salt
1 tsp black pepper
2 tsp cumin
1/2 c. apricot jam or preserves
2 jalapenos, sliced into rings & seeded
1 red onion, roughly chopped
8 tortillas
1 c. fresh cilantro leaves (gag!)
1 lime, cut into wedges
Heat oven to 300 degrees. Place 2 large sheets of aluminum foil on a work surface, one atop the other. Place the pork in the center of the foil and season on all sides with the salt, pepper and cumin. Spoon the jam over the pork, turning to coat. Scatter the jalapenos and onions around the pork. Fold the double layer of foil around the pork and crimp the edges of the seal tightly. Place in a baking dish. Roast until fork tender, about 4 hours; let cool. Unwrap the pork, reserving the juices and discarding foil. Use a fork to shred the pork. Transfer to a bowl. Pour the cooking juices, onion & jalapenos over the pork and toss. Serve with tortillas, cilantro & lime wedges.
2.5 lbs boneless pork shoulder
2 tsp kosher salt
1 tsp black pepper
2 tsp cumin
1/2 c. apricot jam or preserves
2 jalapenos, sliced into rings & seeded
1 red onion, roughly chopped
8 tortillas
1 c. fresh cilantro leaves (gag!)
1 lime, cut into wedges
Heat oven to 300 degrees. Place 2 large sheets of aluminum foil on a work surface, one atop the other. Place the pork in the center of the foil and season on all sides with the salt, pepper and cumin. Spoon the jam over the pork, turning to coat. Scatter the jalapenos and onions around the pork. Fold the double layer of foil around the pork and crimp the edges of the seal tightly. Place in a baking dish. Roast until fork tender, about 4 hours; let cool. Unwrap the pork, reserving the juices and discarding foil. Use a fork to shred the pork. Transfer to a bowl. Pour the cooking juices, onion & jalapenos over the pork and toss. Serve with tortillas, cilantro & lime wedges.
Beef Fajita Soup
Submitted by Jessica Guinan
1 lb stew meat
1 can pinto beans, drained & rinsed
1 can black beans, drained & rinsed
1 can diced tomatoes with roasted garlic (or whatever flavor you like or plain!)
1 can (14oz) beef broth
1 1/2 c. water
1 small green pepper, thinly sliced
2 tsp cumin
1 tsp seasoned salt
1 tsp black pepper
TOPPINGS: sour cream, shredded Monterey Jack or cheddar, chopped olives
Combine all ingredients in slow cooker except toppings. Cover; cook on LOW 8 hours or until beef is tender. Serve with optional toppings.
1 lb stew meat
1 can pinto beans, drained & rinsed
1 can black beans, drained & rinsed
1 can diced tomatoes with roasted garlic (or whatever flavor you like or plain!)
1 can (14oz) beef broth
1 1/2 c. water
1 small green pepper, thinly sliced
2 tsp cumin
1 tsp seasoned salt
1 tsp black pepper
TOPPINGS: sour cream, shredded Monterey Jack or cheddar, chopped olives
Combine all ingredients in slow cooker except toppings. Cover; cook on LOW 8 hours or until beef is tender. Serve with optional toppings.
Estofado
Submitted by Jessica Guinan
From Not My Mother's Slow Cooker cookbook
2 lb beef stew meat, cut into 1" cubes & patted dry
salt & pepper to taste
2 tbsp flour
3 tbsp canola oil
1 large onion, finely chopped (I find 1 whole onion is too much most of the time & usually only use half of what recipes call for)
1 c. salsa
3 tbsp red wine vinegar
pinch of dried oregano or marjoram
1/4 c. water
1/3 c. dry red wine (we don't drink red so I always substitute beef broth for red wine)
2 tbsp chopped flat leaf parsley
In a storage bag, toss the beef, in batches, with the salt, pepper & flour. In a large skillet, warm 1 1/2 tbsp oil until very hot. Add the onion and cook until softened, then transfer to the slow cooker. Add half the beef & brown on all sides. Transfer to the slow cooker & repeat with remaining beef. Add salsa, vinegar, oregano and water to the slow cooker and stir. Pour wine into skillet and place over medium heat. Stir constantly, scraping up any browned bits stuck to the pan. Pour into the cooker & stir. Cover and cook on LOW for 6-8 hours. Season with salt & pepper and stir in parsley. Serve over rice.
From Not My Mother's Slow Cooker cookbook
2 lb beef stew meat, cut into 1" cubes & patted dry
salt & pepper to taste
2 tbsp flour
3 tbsp canola oil
1 large onion, finely chopped (I find 1 whole onion is too much most of the time & usually only use half of what recipes call for)
1 c. salsa
3 tbsp red wine vinegar
pinch of dried oregano or marjoram
1/4 c. water
1/3 c. dry red wine (we don't drink red so I always substitute beef broth for red wine)
2 tbsp chopped flat leaf parsley
In a storage bag, toss the beef, in batches, with the salt, pepper & flour. In a large skillet, warm 1 1/2 tbsp oil until very hot. Add the onion and cook until softened, then transfer to the slow cooker. Add half the beef & brown on all sides. Transfer to the slow cooker & repeat with remaining beef. Add salsa, vinegar, oregano and water to the slow cooker and stir. Pour wine into skillet and place over medium heat. Stir constantly, scraping up any browned bits stuck to the pan. Pour into the cooker & stir. Cover and cook on LOW for 6-8 hours. Season with salt & pepper and stir in parsley. Serve over rice.
Chicken Tetrazzini
Submitted by Lisa Mariani-Hackney
From the Collection Plate
6 servings
2.5 cups of uncooked spaghetti broken into 2 inch pieces. ( I cheat Barilla sells it like this! LOL)
3 whole chicken breasts cooked and shredded
1 small can of chopped green chilies
1 medium onion ( I use sweet)
1 10 3/4 ounce can of cream of chicken soup
1 10 3/4 ounce can of cream of celery soup
1 c chicken broth
3.5 c grated cheddar cheese
1/2 c of grated Parmesan cheese
Mix together everything but Parmesan cheese in large bowl. Place in 2 quart casserole. Sprinkle with Parmesan cheese and refrigerate for 12-24 hrs. If you are going to freeze freeze at this point. Bake at 350 for 1 hour. Recipe says also great with turkey but I have never made it that way.
From the Collection Plate
6 servings
2.5 cups of uncooked spaghetti broken into 2 inch pieces. ( I cheat Barilla sells it like this! LOL)
3 whole chicken breasts cooked and shredded
1 small can of chopped green chilies
1 medium onion ( I use sweet)
1 10 3/4 ounce can of cream of chicken soup
1 10 3/4 ounce can of cream of celery soup
1 c chicken broth
3.5 c grated cheddar cheese
1/2 c of grated Parmesan cheese
Mix together everything but Parmesan cheese in large bowl. Place in 2 quart casserole. Sprinkle with Parmesan cheese and refrigerate for 12-24 hrs. If you are going to freeze freeze at this point. Bake at 350 for 1 hour. Recipe says also great with turkey but I have never made it that way.
Wednesday, February 22, 2012
Tamale Pie
Submitted by Ginger Fangmeier-Schmidt
2 lbs ground beef (I use turkey)
2 c. diced peppers (I use green chili's)
1 16 oz. jar salsa
1 tsp salt
1 tsp chipotle pepper
1/2 tsp dried oregano
2 boxes jiffy corn muffin mix
2 eggs
2/3 c. milk
4 oz. cheddar cheese, divided
4 oz. pepper jack cheese, divided
8 oz. frozen corn, thawed
brown beef and peppers, add salsa, salt, chipotle pepper, and oregano. cook stirring occasionally for about 15 minutes. Remove from heat and drain excess fat.
lightly grease a 9 x 13 casserole dish. Mix one box of Jiffy mix according to directions, and spread evenly in the bottom of the dish. Top with corn, and then 1/2 the cheese. Spoon mixture evenly, pressing down lightly.
Mix 2nd box of Jiffy mix, and fold in the rest of cheese into mixture; spread evenly over the top leaving small space around edges. Place in preheated 350 degree oven; bake for 1 hour. cool for 15 minutes b4 serving.
2 lbs ground beef (I use turkey)
2 c. diced peppers (I use green chili's)
1 16 oz. jar salsa
1 tsp salt
1 tsp chipotle pepper
1/2 tsp dried oregano
2 boxes jiffy corn muffin mix
2 eggs
2/3 c. milk
4 oz. cheddar cheese, divided
4 oz. pepper jack cheese, divided
8 oz. frozen corn, thawed
brown beef and peppers, add salsa, salt, chipotle pepper, and oregano. cook stirring occasionally for about 15 minutes. Remove from heat and drain excess fat.
lightly grease a 9 x 13 casserole dish. Mix one box of Jiffy mix according to directions, and spread evenly in the bottom of the dish. Top with corn, and then 1/2 the cheese. Spoon mixture evenly, pressing down lightly.
Mix 2nd box of Jiffy mix, and fold in the rest of cheese into mixture; spread evenly over the top leaving small space around edges. Place in preheated 350 degree oven; bake for 1 hour. cool for 15 minutes b4 serving.
Monday, January 23, 2012
15 Bean and Ham Soup
Submitted by Elizabeth Whitaker
*this is a thick soup to thin use broth
beans i use, split peas, kidney beans, black eyed peas,chick peas, and dry bean
8 cups water
1/2 onion, onion salt too, dash
seasoning salt to taste
1 cube beef or chicken broth cube
2 ham steaks, cubed
salt and pepper
rinse beans,
add to water and broth cube
add seasonings
add meat after its simmering
bring to boil, reduce heat to 2-3 and simmer for 1 hr 10min,
stir frequently.
thin before serving if needed
serve with good bread
*this is a thick soup to thin use broth
beans i use, split peas, kidney beans, black eyed peas,chick peas, and dry bean
8 cups water
1/2 onion, onion salt too, dash
seasoning salt to taste
1 cube beef or chicken broth cube
2 ham steaks, cubed
salt and pepper
rinse beans,
add to water and broth cube
add seasonings
add meat after its simmering
bring to boil, reduce heat to 2-3 and simmer for 1 hr 10min,
stir frequently.
thin before serving if needed
serve with good bread
Sweet and Tangy Meatballs
Submitted by Jennifer Peters
This is going to sound gross, but mix it all together and you'll love it, I promise! My kids love it and I hide the bottles from them otherwise they probably wouldn't eat it, lol.
72 Meatballs
2-3 bottles of Chili Sauce
32 oz Grape Jelly
Bake meatballs. Cook chili sauce and jelly in a pan until well mixed. Add all to a crockpot for an hour and serve! Super yummy!
This is going to sound gross, but mix it all together and you'll love it, I promise! My kids love it and I hide the bottles from them otherwise they probably wouldn't eat it, lol.
72 Meatballs
2-3 bottles of Chili Sauce
32 oz Grape Jelly
Bake meatballs. Cook chili sauce and jelly in a pan until well mixed. Add all to a crockpot for an hour and serve! Super yummy!
Lisa's Italian Meatloaf
Submitted by Lisa Mariani Hackney
2lbs of lean gr. beef (the leaner the better)
1c dry bread crumbs
2lg eggs
1tsp garlic powder ( I used about 2tsp of minced garlic if I have it)
1 tsp salt
2 tsp oregano
1 tsp basil
1 medium onion finely chopped
1 c beef stock
1 c mozzerella cheese ( I use slices and as much as I think is right)
1 can of tomato sauce
preheat oven to 375.
combine all ingriediants except cheese and tomato sauce. Mix well. Take half the mixture and form into a loaf in a 9x13 pan. Make a hollow area down the center and fill with cheese. Put the rest of the mixture over top.
bake for 1 hour. pour tomato sauce over top and cook for an additional 15 min. Let meatloaf sit for 5 minutes before slicing and serving.
** I usually add my beef stock a little at a time. Sometimes it seems i don;t need the full amount**
2lbs of lean gr. beef (the leaner the better)
1c dry bread crumbs
2lg eggs
1tsp garlic powder ( I used about 2tsp of minced garlic if I have it)
1 tsp salt
2 tsp oregano
1 tsp basil
1 medium onion finely chopped
1 c beef stock
1 c mozzerella cheese ( I use slices and as much as I think is right)
1 can of tomato sauce
preheat oven to 375.
combine all ingriediants except cheese and tomato sauce. Mix well. Take half the mixture and form into a loaf in a 9x13 pan. Make a hollow area down the center and fill with cheese. Put the rest of the mixture over top.
bake for 1 hour. pour tomato sauce over top and cook for an additional 15 min. Let meatloaf sit for 5 minutes before slicing and serving.
** I usually add my beef stock a little at a time. Sometimes it seems i don;t need the full amount**
Lisa's Keilbasa and Potato Soup
Submitted by Lisa Mariani Hackney
2 packages of beef kielbasa
1 medium sweet onion
olive oil
3 tbsp minced garlic
8 cups chicken stock... I cheated today and used boullionI keep for emergencies
about 10-15 shakes of Texas Pete hotsauce (more or less to taste, just for flavor)
pepper to taste
potatoes probably 10-15 depending on size
mozzerella or chedder cheese if desired
chop onion and add that and minced garlic in a bit of olive oil in bottom of large pan. Chop kielbasa into large cubesnad toss in. Stir around for a few minutes then add hot sauce, pepper and chicken stock. Let simmer on low heat for about 3 hours. Stir occasionally. I skimmed the little grease off the top. Peel and chop potatoes into large chunks and add to pan. Turn up heat and bring to a boil. Let boil for a few minutes then reduce heat and let simmer till potatoes are done.
my husband and son sprinkled with Mozzerella and chedder cheese in their bowl.
2 packages of beef kielbasa
1 medium sweet onion
olive oil
3 tbsp minced garlic
8 cups chicken stock... I cheated today and used boullionI keep for emergencies
about 10-15 shakes of Texas Pete hotsauce (more or less to taste, just for flavor)
pepper to taste
potatoes probably 10-15 depending on size
mozzerella or chedder cheese if desired
chop onion and add that and minced garlic in a bit of olive oil in bottom of large pan. Chop kielbasa into large cubesnad toss in. Stir around for a few minutes then add hot sauce, pepper and chicken stock. Let simmer on low heat for about 3 hours. Stir occasionally. I skimmed the little grease off the top. Peel and chop potatoes into large chunks and add to pan. Turn up heat and bring to a boil. Let boil for a few minutes then reduce heat and let simmer till potatoes are done.
my husband and son sprinkled with Mozzerella and chedder cheese in their bowl.
Chicken Ginger Tortellini Soup
Submitted by Jessica Romine Kent
Chicken breast 1/2 in cubes. (use however many you would cook for your family to eat)
6 cups chicken stock or broth
1/2 cup onion chopped
1 tablespoon ginger
1 package frozen tortellini (refridge thawed)
Lightly coat pot with cooking spay. Preheat to med-high heat. Add Chicken cook,stirring for 3 minutes. Add broth,onion, ginger
Boil, add tortellini, Return to boil and reduce heat to simmer uncovered for 5 minutes or until tender- stirring.
Chicken breast 1/2 in cubes. (use however many you would cook for your family to eat)
6 cups chicken stock or broth
1/2 cup onion chopped
1 tablespoon ginger
1 package frozen tortellini (refridge thawed)
Lightly coat pot with cooking spay. Preheat to med-high heat. Add Chicken cook,stirring for 3 minutes. Add broth,onion, ginger
Boil, add tortellini, Return to boil and reduce heat to simmer uncovered for 5 minutes or until tender- stirring.
Jess's Garlic Chicken Tortellini Soup
Submitted by Jessica Romine Kent
Chicken breasts cut into 1/2 in cubes (however many your family eats)
chicken broth or stock- I usually fill my pot at least half way
1/2 to 1 cup onion chopped
1 tablespoon ginger
1 (or more... I use 2 for my family of 5) package frozen tortellini (refrige thawed)
Garlic (fresh minced & garlic powder).... I really LOVE garlic
Yummy crusty bread or bread bowls
Large soup pot- coat with cooking spray,preheat to medium-high and cook chicken with fresh minched garlic (atleast 2 cloves-more if you are like me) for about 3 to 5 minutes. (browning chicken just a bit and cooking garlic tell tender) Then add broth/stock, onion, ginger and garlic powder to taste.
Reduce heat to low-medium. I love to let this sit and simmer all day. Really brings the garlic flavor in and makes it totally homemade (slave over a stove all day) tasting.
About 15 minutes before serving, crank up heat to bring to boil. Add tortellini,bring back to boil, reduce heat & cook until tender (about 5 minutes). Then lower heat and let sit warming (not even really a simmer) to allow the taste to soak into the tortellini. I usually am tasting here and adding more garlic but thats just me. This is when I am baking the bread or preparing the bread bowls.
When I cook it this way it always has that "day after" taste that we all love so much. You know soup is always better the day after.
If in a hurry- You can cook this quick and is almost as good but gonna be better the next day.
Instead of reducing heat and letting sit to simmer. Bring to boil, then add tortellini, boil again, reduce to simmer for 5 minutes or so until tortellini is tender and serve. This is probably under a half hour cook time tops.
I love this soup with some crusty bread or served in a bread boil- YUM :) I love more garlic then my family so usually add a bit of garlic salt to my own boil just for good measure... You could call this garlic soup with chicken and tortellini but it can totally be changed to your tastes!
Chicken breasts cut into 1/2 in cubes (however many your family eats)
chicken broth or stock- I usually fill my pot at least half way
1/2 to 1 cup onion chopped
1 tablespoon ginger
1 (or more... I use 2 for my family of 5) package frozen tortellini (refrige thawed)
Garlic (fresh minced & garlic powder).... I really LOVE garlic
Yummy crusty bread or bread bowls
Large soup pot- coat with cooking spray,preheat to medium-high and cook chicken with fresh minched garlic (atleast 2 cloves-more if you are like me) for about 3 to 5 minutes. (browning chicken just a bit and cooking garlic tell tender) Then add broth/stock, onion, ginger and garlic powder to taste.
Reduce heat to low-medium. I love to let this sit and simmer all day. Really brings the garlic flavor in and makes it totally homemade (slave over a stove all day) tasting.
About 15 minutes before serving, crank up heat to bring to boil. Add tortellini,bring back to boil, reduce heat & cook until tender (about 5 minutes). Then lower heat and let sit warming (not even really a simmer) to allow the taste to soak into the tortellini. I usually am tasting here and adding more garlic but thats just me. This is when I am baking the bread or preparing the bread bowls.
When I cook it this way it always has that "day after" taste that we all love so much. You know soup is always better the day after.
If in a hurry- You can cook this quick and is almost as good but gonna be better the next day.
Instead of reducing heat and letting sit to simmer. Bring to boil, then add tortellini, boil again, reduce to simmer for 5 minutes or so until tortellini is tender and serve. This is probably under a half hour cook time tops.
I love this soup with some crusty bread or served in a bread boil- YUM :) I love more garlic then my family so usually add a bit of garlic salt to my own boil just for good measure... You could call this garlic soup with chicken and tortellini but it can totally be changed to your tastes!
Friday, December 30, 2011
Brats in Sauce Over Noodles
Submitted by Jenny Ritter Sykes
Open 1 pack of brats. Melt 1/2 stick of butter in a skillet and brown the brats on all sides. Then cover just above halfway with water and let them boil down, turning occasionally. Start another pot of water to boil.
Move the brats to a cutting board. Mix 24 oz of sour cream and 3 teaspoons of flour and add to the cooked down grease/water mix. Start a bag of egg noodles in the other pot and stir until boiling and add salt and pepper.
Slice the brats into fairly thin penny slices and add back to the sauce. Once it boils and cooks together for a few minutes, drain and rinse noodles. Add a bag of frozen or fresh veggies and serve with noodles on bottom and meat/veggie sauce on top.
Open 1 pack of brats. Melt 1/2 stick of butter in a skillet and brown the brats on all sides. Then cover just above halfway with water and let them boil down, turning occasionally. Start another pot of water to boil.
Move the brats to a cutting board. Mix 24 oz of sour cream and 3 teaspoons of flour and add to the cooked down grease/water mix. Start a bag of egg noodles in the other pot and stir until boiling and add salt and pepper.
Slice the brats into fairly thin penny slices and add back to the sauce. Once it boils and cooks together for a few minutes, drain and rinse noodles. Add a bag of frozen or fresh veggies and serve with noodles on bottom and meat/veggie sauce on top.
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