HOMEMADE CREAM OF CHICKEN SOUP
- 2 T real butter
- 3 T flour-I used wheat flour
- 1 C chicken broth-I used organic
- 1 C milk
- S & P to taste
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BREAKFAST POCKETS:
- 2 packages refrigerated croissants
- 6-8 fresh eggs
- 2 T real butter
- 1/2 C shredded cheese
- 1/2 C bacon, crumbled
- dash salt 'n pepper
Preparations:
-In large skillet, melt butter on med heat; break eggs into skillet and begin to scramble them. Now add the cheese, bacon and S & P. Continue to scramble, making sure not to overcook egg mixture.
-Meanwhile, prepare the refrigerated croissants. Open package, pulling apart 2 croissants at a time. Then pull those apart. Lay them out and with a cup, press each one flat (you will need to widen them a bit to fit the egg mixture in).
-With a tablespoon, place some of the egg mixture onto the croissant. Each croissant will hold about a tablespoon. Now, fold the croissant around the egg mixture and begin to wrap it up. Pinching the edges as you go. (you don't want the eggs to peak out)
-Place each rolled croissant onto a baking tray or stone.
-Bake on 350 for 13-15 minutes. Let cool 2 minutes and serve with Fresh Homemade Grits and OJ~Enjoy!
Egg mixture should look similar to this
roll out croissant dough with a cup
spoon egg, bacon & cheese mixture onto dough
roll up mixture
remember to pinch edges
place on baking tray or stone
bake on 350 for 13-15 minutes, or until golden brown
Serve up crispy, breakfast croissants! Yummie!
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WHOLESOME CHICKEN DINNER
Chicken, Mashed Potatoes, Steamed Carrots & Home-grown Green Beans
This is one of the easiest dinners you can prepare, especially when you are running low on time. Here's what you will need:
*4-5 carrots, peeled/cleaned
*1 qt green beans
*10 potatoes, cleaned, partially peeled
*10 chicken tenderloins, skinless, boneless
*1/3-1/2 stick butter
*S & P
*1/3 C Italian Dressing (I used Newman's Own-Organic)
*1/3 C Parmesan cheese
*1/4 C Mayo
-Place carrots in medium pot. Add a dash of S&P, pat of butter; turn on low heat; cover.
-Place green beans in medium pot. Add a dash of S&P, pat of butter; turn heat to medium; cover.
-Wash potatoes with scrubbie. Partially peel and cut into small cubes. Rinse. Place in large water-filled pot to boil. Boil until soft.
-Meanwhile, using your favorite non-stick skillet, add the chicken tenderloins to cook on med-low heat. Add a sprinkling of ITALIAN SEASONING AND 2-3 T WATER; Cover; Be careful not to let them stick. Cook until done. When done, drain any excess water.
-Add to the chicken, 1/3 C italian dressing, 2 pats of butter, dash of pepper-salt only if desired, Cover and simmer.
-Allow to simmer until vegetables are done.
-While the chicken is simmering, come back to your potatoes. Drain about 3/4 of water from potatoes and add mayo, Parmesan cheese, S&P, and 3 T butter. With your mixer, slightly mash the potatoes before you blend them. This will help them to blend easier. Now, turn mixer on and gently blend together. Taking care to mix all ingredients, scraping sides as you go; set aside.
-Don't forget to check your chicken and stir the carrots and green beans.
Total prep time: 25-30 minutes
Serves: 3 adults and 3 children
Note: one thing you'll want to know about using italian dressing is that it will absorb into the chicken and that is just what you want it to do. It will cause the chicken to become very tender and juicy! It will be yummie and very moist. You won't even have to add salt or much other seasoning except the italian seasoning. Enjoy!!
Thank you for stopping by. I hope you enjoy this easy and quick meal idea!
Come Again~Kimi
Come Again~Kimi
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Easy Corn Chowder
Ingredients:
- 6 cups water
- 1 pkg cream of corn, frozen
- 2 cans cream of cel/chkn
- 3 T butter
- 1 t pepper
- 6-8 potatos, cut or diced(or 1 bag)
- 1 T creole seasoning
- 1 medium onion, diced fine
- 3 garlic cloves, diced fine
- Put all ingredients into large crock pot . Stir to blend well. Set on MEDIUM. Cover and cook over night in your crock pot making sure to keep from sticking to bottom.
- 1 roma tomato, diced
- 1 sliced green onion
- 1 cup shr chz
- 1/3 cup crumbled bacon
- Evenly divide topping ingredients among servings.Add more if desired. Serve with cornbread or rolls.
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This is a super easy dish to make for breakfast or for any meal. I like to prepare the bottom layer the night before. Then add the egg mixture and bake.
Ingredients:
*8-10 eggs
*2 slices of wheat bread
*3-4 slices of cooked bacon
*1/2 C shredded cheese
*1/3 C milk
*2 C shredded potatoes
*Salt & Pepper, if desired
*butter-several pats
note: I substitute various meats, using what I have on hand and what may be leftover: sausage patties broken up, ham or turkey. I like to use turkey bacon also.
Directions:
*In 9x12" casserole dish, coat with non-stick spray. In bottom of dish, break up bread into small pieces enough to cover bottom. Lay crumbled bacon(or choice of meat) over bread and sprinkle potatoes on top. Set aside.
*In small bowl, scramble eggs well. Add cheese, milk, salt & pepper to eggs. Mix thoroughly. Pour egg mixture over bread, meat & potatoes. Eggs should cover completely. Lay butter pats randomly atop casserole.
*Bake, covered (foil) @ 350 for 45 minutes. Remove foil and bake additional 10 minutes for browning.
*THIS IS A VERY EASY DISH TO PREPARE FOR OUR SUNDAY MORNINGS OR EVEN AN AFTERNOON MEAL. I WILL ALSO INCLUDE HOMEMADE GRITS AND JAM ALONG WITH ORANGE JUICE.
ENJOY!!
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HOMEMADE GRITS-ground from whole kernel corn
-4 C water
-1 1/2 C fresh ground grits (see below)
-1 1/2 t salt
-1/4 t pepper
-4 T butter
*In medium sauce pan, add water and remaining ingredients. Stir with a whisk and mix well.
*Turn heat to med-hi. Bring to a rolling boil, stirring constantly for 10 minutes.
*Now turn heat down to low and place lid on pan. Cook for 35-45 minutes. Stir with whisk often so as not to stick or scorch.
*You may need to add water as it cooks, because it will thicken quickly. Make it the consistency you like.
*When done, the grits will be a very smooth texture.
Note: to grind your own grits, you will need:
-1 1/2 C yellow or white whole kernel hard corn
-coffee grinder
To grind corn, take 1/3 cup corn kernels, at a time, and place into your coffee grinder. Grind corn until the chopping sound becomes smooth. The longer you grind them, the finer they'll be. This will give you the smooth texture you're looking for. Even if you grind them a l-o-n-g time they will not be powdery. They will turn out just like "real" grits. The shorter you grind them, the more lumps you'll have.
If you normally like grits...these will make your tongue want to jump out and smack your face! ENJOY! Kimi
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ROASTED PUMPKIN SEEDS
Here's a quick and easy recipe for a seasonal treat.
What you'll need:
- 2 C fresh pumpkin seeds, cleaned
- 4 T real butter
- 1 t sea salt or seasoned salt
- Clean seeds, allow to air dry
- In small saucepan, heat butter and salt, when melted remove from heat
- Add seeds to butter mixture and toss lightly
- Spread out on a cooking stone or cookie sheet
- Bake on 225 for about 1 hour
- Allow to cool 5 minutes
- Serve! Yummie!!
For a delicious variation to your pumpkin seeds you could add:
- 1 t Cinnamon
- 1 T Sugar
- 2 t Worstershire Sauce
- 1/2 t Seasoned Salt
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DINNER IN A PUMPKIN
Hello there! Wow, I have an excellent dinner idea for you that is just about one of the best I've tried in a very, very long time! While we were visiting our family last week, we also celebrated a special young lady's 14th birthday. She requested to have her favorite dinner prepared and it was called, "Dinner In A Pumpkin". Now, I must give credit to the one who shared it with me. Thank You, my sweet, bestestestest friend and sister (ITL)Tammy for an excellent dinner, fun and laughter along with puttin' up with our 'hurricane', :)!!
We enjoyed it so much that I wanted to make it this week for my family here at home. I just know you're going to love it as much as we did! I wasn't planning to post on this recipe, but I've had a few requests to share it, so here it is.
Start with :
- 1 5-6# pumpkin
- 2 #'s ground chuck/turkey
- 2-3 cloves garlic/minced
- 1 green bell pepper/chop't
- 1/2 yellow onion/chop't
- 3 C cooked, brown rice, cook as directed
- 1/4 C soy sauce
- 1 t salt
- 1/4 t pepper
- 2 T brown sugar
- 1/2 C fresh mushrooms
- 1 can cream of chicken(recipe below)
clean your pumpkin good and save the seeds for roasting later
making the roux for the home made cream of chicken
browned meat with garlic, peppers, mushrooms, soy sauce, onions, brown sugar, salt & pepper and homemade cream of chicken and the cooked brown rice
pour the meat into the pumpkin
place the pumpkin on a cookie sheet and put into the heated oven
Mmmm.....it looks delicious and the outer skin is browned while the inside is tender and ready to scoop out
Serve with your favorite veggies; the yellow is part of the actual pumpkin..very soft in texture, similar to vermicelli pasta
Directions:
*start your rice 1st
*while it's cooking, clean out your pumpkin/set the insides and seeds aside
*after that, begin cooking your meat, drain and return to skillet. Add the chopt peppers, soy sauce, mushrooms, onions, brown sugar, garlic, S & P; stir and allow to simmer until veg are tender
*While meat is simmering, continue to stir rice and,
*begin your roux mixture for the homemade cream of chicken
****Cream of Chicken Recipe****
*start your rice 1st
*while it's cooking, clean out your pumpkin/set the insides and seeds aside
*after that, begin cooking your meat, drain and return to skillet. Add the chopt peppers, soy sauce, mushrooms, onions, brown sugar, garlic, S & P; stir and allow to simmer until veg are tender
*While meat is simmering, continue to stir rice and,
*begin your roux mixture for the homemade cream of chicken
****Cream of Chicken Recipe****
- 2 T real butter
- 3 T flour-I used wheat flour
- 1 C chicken broth-I used organic
- 1 C milk
- S & P to taste
*Preheat oven to 350
*In large pot, place 3 cups of the cooked rice, all the meat mixture and the cream of chicken. Blend thoroughly, but DON'T OVER STIR. You'll make your rice mushy and that won't be tasty. Save the extra rice for later.
*Place your pumpkin on a sturdy cookie sheet. Pour the meat and rice mixture into the pumpkin. Remember to put the 'LID' on it.
*Set the whole pumpkin into your oven on the lowest rack.
*Bake on 350 for 1 1/2 hours (- or +, depending on your oven)
*When done, remove from oven and allow to sit for 5-10 minutes.
*Scoop out meat and also lots of the pumpkin, serve with your favorite veggies, bread and drink.
Enjoy~Kimi
