Crock-Pot Chicken With Black beans and Cream Cheese
4-5 frozen boneless chicken breasts
1 can black beans (15 1/2 oz)
1 can corn (15 oz)
1 jar salsa, any kind (15 oz)
1 package cream cheese (8 oz)
1. Take 4-5 frozen, yes, frozen, boneless chicken breasts put into crock-pot.
2. Add 1 can of black beans, drained, 1 jar of salsa, 1 can of corn, drained.
3. Keep in crock-pot on high for about 4-5 hours or until chicken is cooked.
4. Add 1 package of cram cheese (just throw it on top!) and let sit for about 1/2 hour.
5 Done and enjoy.
(I found this on the Internet somewhere and didn't think to keep track of where... so who ever invented this YUM! Thanks.)
**Served with rice... very yummy must do again!)
Thursday, February 12, 2009
Wednesday, February 11, 2009
Homemade Gyro's
Gyro recipe here: http://greekfood.about.com/od/porkrecipes/r/mockporkgyro.htm
WAY WAY WAY to salty... I'll have to try again without so much salt. But using pork tasted just as good and was much cheaper than lamb.
Tzatziki recipe here: http://greekfood.about.com/od/appetizerssalads/r/tzatziki_sass.htm
Really, really yummy. We like this and used it to dip our fries....
Over all this was good and we will be trying it again but with much less salt. Gyro's are one of our favorite meals and to eat them at our favorite restaurant costs about $38. This meal cost me $12.65 pricey but not as bad as eating out. If I shopped for this meal on sale then it would be even cheaper.
Gyro recipe here: http://greekfood.about.com/od/porkrecipes/r/mockporkgyro.htm
WAY WAY WAY to salty... I'll have to try again without so much salt. But using pork tasted just as good and was much cheaper than lamb.
Tzatziki recipe here: http://greekfood.about.com/od/appetizerssalads/r/tzatziki_sass.htm
Really, really yummy. We like this and used it to dip our fries....
Over all this was good and we will be trying it again but with much less salt. Gyro's are one of our favorite meals and to eat them at our favorite restaurant costs about $38. This meal cost me $12.65 pricey but not as bad as eating out. If I shopped for this meal on sale then it would be even cheaper.
Sunday, January 11, 2009
BEST HAMBURGER STEAK EVER
Steak:
1 1/2 lbs. ground hamburger
1/4 cup flour
1/4 tsp garlic powder
salt and pepper
1 med onion sliced
Gravy:
1/4 cup flour
2 beef bullion cubes
kitchen bouquet browning sauce (I didn't use this in mine)
1/4 tsp water
salt + pepper
Mix hamburger, salt, pepper, garlic powder, and flour together. Form into patties. Brown on both sides. Remove from skillet.
Saute onion in the same pan, adding a small amount of oil if needed.
After sauteing the onion, remove from skillet and add flour for gravy. Stirring constantly, brown the flour. Stir water into the browned flour to make the gravy.
Add bullion cubes, salt and pepper. Thin with water for desired thickness.
Add Kitchen Bouquet if gravy isn't brown enough.
When gravy is made, put steaks and onion in gravy. Simmer for about 30 to 45 minutes, checking often and adding water to keep gravy from becoming too thick. (I put a lid on so I didn't have to mind the gravy...)
Serve with french fries, rice, mashed potatoes or your favorite side dish!
Submitted by: Rita Giles (off of the www.cooks.com site)
YUMMY!!! a must try!
Steak:
1 1/2 lbs. ground hamburger
1/4 cup flour
1/4 tsp garlic powder
salt and pepper
1 med onion sliced
Gravy:
1/4 cup flour
2 beef bullion cubes
kitchen bouquet browning sauce (I didn't use this in mine)
1/4 tsp water
salt + pepper
Mix hamburger, salt, pepper, garlic powder, and flour together. Form into patties. Brown on both sides. Remove from skillet.
Saute onion in the same pan, adding a small amount of oil if needed.
After sauteing the onion, remove from skillet and add flour for gravy. Stirring constantly, brown the flour. Stir water into the browned flour to make the gravy.
Add bullion cubes, salt and pepper. Thin with water for desired thickness.
Add Kitchen Bouquet if gravy isn't brown enough.
When gravy is made, put steaks and onion in gravy. Simmer for about 30 to 45 minutes, checking often and adding water to keep gravy from becoming too thick. (I put a lid on so I didn't have to mind the gravy...)
Serve with french fries, rice, mashed potatoes or your favorite side dish!
Submitted by: Rita Giles (off of the www.cooks.com site)
YUMMY!!! a must try!
Thursday, December 25, 2008
Bagali Polo
The night before you are to eat Bagali Polo. Take a large container of plain yogurt (if you buy your yogurt Dannon is the best). Open it add 1 teaspoon of salt, mix in and put a towel over the container, place container on top of your fridge.
The next night make Persian rice: (this is taken from my friend cookbook... I just borrowed it because I make mine the same way and then I didn't have to type it all in)"This method produces a lovely rice where each individual grain is separate and does not stick together. The potatoes form a golden crust called tadik, which means "bottom of the pot." They are a favorite with Persian children, and sort of like warm potato chips.Bring a large pot of water to a boil with 1-2 tbsp. salt. Throw in 2 c. long grain rice, preferably Basmati. Boil uncovered for 10 min. Drain the rice in a colander under running cold water. Wash the pot. Cover the bottom of the pot with oil or margarine, about 1/4 c. Peel and slice 2-3 large potatoes, enough to cover the bottom of the pan. Place rice over the potatoes,"
add 1 cup of chopped dill and 1 small frozen container of Lima beans, "return to the stove over low heat. Wrap the lid of the pot with a cloth towel, taking care to fold the ends up and not let them touch the burner. Steam the rice for 30 min. or longer."
While rice is cooking: Dice an English cucumber, mix into yogurt from top fridge, mix in 1-2 T. of chopped dill, taste... it should be tangy if not add more salt and stir well.
When rice is finished remove from heat let sit for a few minutes. Turn over on to a large platter. Then scrap bottom out (you want tadik to come out in large pieces so that it can be eaten with your fingers. Sprinkle rice with saffron.
Serve.
To eat you mix the yogurt into the rice on your plate and eat.
Very good with pita.
The night before you are to eat Bagali Polo. Take a large container of plain yogurt (if you buy your yogurt Dannon is the best). Open it add 1 teaspoon of salt, mix in and put a towel over the container, place container on top of your fridge.
The next night make Persian rice: (this is taken from my friend cookbook... I just borrowed it because I make mine the same way and then I didn't have to type it all in)"This method produces a lovely rice where each individual grain is separate and does not stick together. The potatoes form a golden crust called tadik, which means "bottom of the pot." They are a favorite with Persian children, and sort of like warm potato chips.Bring a large pot of water to a boil with 1-2 tbsp. salt. Throw in 2 c. long grain rice, preferably Basmati. Boil uncovered for 10 min. Drain the rice in a colander under running cold water. Wash the pot. Cover the bottom of the pot with oil or margarine, about 1/4 c. Peel and slice 2-3 large potatoes, enough to cover the bottom of the pan. Place rice over the potatoes,"
add 1 cup of chopped dill and 1 small frozen container of Lima beans, "return to the stove over low heat. Wrap the lid of the pot with a cloth towel, taking care to fold the ends up and not let them touch the burner. Steam the rice for 30 min. or longer."
While rice is cooking: Dice an English cucumber, mix into yogurt from top fridge, mix in 1-2 T. of chopped dill, taste... it should be tangy if not add more salt and stir well.
When rice is finished remove from heat let sit for a few minutes. Turn over on to a large platter. Then scrap bottom out (you want tadik to come out in large pieces so that it can be eaten with your fingers. Sprinkle rice with saffron.
Serve.
To eat you mix the yogurt into the rice on your plate and eat.
Very good with pita.
Dolmeh (Stuffed Grape Leaves)
2 tb Olive oil
1/4 ts Turmeric;or to taste
1 md Onion;finely chopped
1 c Cooked yellow split peas
5 c Chopped mushrooms
2 c Cooked basmati
1 tb Dried parsley;or to taste
16 oz Jar grape leaves
1/4 ts Black pepper;or to taste
1 c Water
1/8 ts Cayenne;or to taste
In a skillet, heat oil and saute onion and mushrooms until soft. Add parsley and spices. Transfer to a bowl. Mix in peas and rice. Preheat oven to 350 . Line a 3-qt baking dish with a few grape leaves to keep stuffed leaves from sticking and burning. Place 1 heaping Tbs of rice mixture ( depending on size of leaf) in the center of a grape leaf. Fold in sides, then roll leaf from stem to tip. Place in casserole. Repeat procedure with remaining grape leaves until rice mixture is used up. Pour water in bottom of dish (to prevent sticking and drying out). Bake for 25 minutes. Serves 12 as an appetizer, 6 for dinner.
2 tb Olive oil
1/4 ts Turmeric;or to taste
1 md Onion;finely chopped
1 c Cooked yellow split peas
5 c Chopped mushrooms
2 c Cooked basmati
1 tb Dried parsley;or to taste
16 oz Jar grape leaves
1/4 ts Black pepper;or to taste
1 c Water
1/8 ts Cayenne;or to taste
In a skillet, heat oil and saute onion and mushrooms until soft. Add parsley and spices. Transfer to a bowl. Mix in peas and rice. Preheat oven to 350 . Line a 3-qt baking dish with a few grape leaves to keep stuffed leaves from sticking and burning. Place 1 heaping Tbs of rice mixture ( depending on size of leaf) in the center of a grape leaf. Fold in sides, then roll leaf from stem to tip. Place in casserole. Repeat procedure with remaining grape leaves until rice mixture is used up. Pour water in bottom of dish (to prevent sticking and drying out). Bake for 25 minutes. Serves 12 as an appetizer, 6 for dinner.
Adas Polow
Ingredients:
Ground beef or lamb - 2 Cups.
Basmati or long-grain rice - 2 Cups.
Gram lentils - 1 3/4 Cups.
Dates, pitted, chopped - 7 TBS.
Raisins - 8 TBS.
Saffron - 1/2 teaspoon.
Onions, sliced - 2 medium.
Cooking oil - 1/2 cup.
Salt - 1 teaspoon.
Turmeric - 1/2 teaspoon.
Black pepper - 1/2 teaspoon.Preparation:
Let the rice soak for 4 hours. Cook in a non-stick pan for 15 minutes in salted water. Drain water and transfer cooked rice to a bowl.
In another pain boil 3 cups of water to this add the washed lentils and salt.
Let this cook for 20 minutes till it is soft and tender.
In a large skillet, add some oil and add the sliced onion. Fry till they are golden brown. To this add the ground beef, salt, turmeric, and black pepper. To this add hot water and cook till the water dries.
In another pan, add some oil and 1/2 cup of water. To this add half the rice, then add meat, lentils, washed raisins and dates. Follow by the rest of the rice. Cook this for 20 minutes and then pour the dissolved saffron over it.
Mix well and serve hot with a salad.
Verdict:
All: YUM!
Ingredients:
Ground beef or lamb - 2 Cups.
Basmati or long-grain rice - 2 Cups.
Gram lentils - 1 3/4 Cups.
Dates, pitted, chopped - 7 TBS.
Raisins - 8 TBS.
Saffron - 1/2 teaspoon.
Onions, sliced - 2 medium.
Cooking oil - 1/2 cup.
Salt - 1 teaspoon.
Turmeric - 1/2 teaspoon.
Black pepper - 1/2 teaspoon.Preparation:
Let the rice soak for 4 hours. Cook in a non-stick pan for 15 minutes in salted water. Drain water and transfer cooked rice to a bowl.
In another pain boil 3 cups of water to this add the washed lentils and salt.
Let this cook for 20 minutes till it is soft and tender.
In a large skillet, add some oil and add the sliced onion. Fry till they are golden brown. To this add the ground beef, salt, turmeric, and black pepper. To this add hot water and cook till the water dries.
In another pan, add some oil and 1/2 cup of water. To this add half the rice, then add meat, lentils, washed raisins and dates. Follow by the rest of the rice. Cook this for 20 minutes and then pour the dissolved saffron over it.
Mix well and serve hot with a salad.
Verdict:
All: YUM!
Tuesday, October 28, 2008
Black Bean Soup
3 Cans organic black beans
1 Can organic Italian stewed tomatoes
2 Cups homemade chicken or veggie broth
2 dashes hot sauce (we like adobe mills best)
1 1/2 Cups veggies (whatever you have on hand... or use leftovers from several meals)
Empty all in crock pot, don't rinse or drain anything.
Cook 8-10 hours on LOW or 5-6 hours on HIGH.
Before serving blend everything with a mixer or blender.
Serve with homemade Cuban rye bread and sliced veggies.
3 Cans organic black beans
1 Can organic Italian stewed tomatoes
2 Cups homemade chicken or veggie broth
2 dashes hot sauce (we like adobe mills best)
1 1/2 Cups veggies (whatever you have on hand... or use leftovers from several meals)
Empty all in crock pot, don't rinse or drain anything.
Cook 8-10 hours on LOW or 5-6 hours on HIGH.
Before serving blend everything with a mixer or blender.
Serve with homemade Cuban rye bread and sliced veggies.
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